Slushy Fruit Salad

2½ cups water

1 cup sugar

1 can (6 oz.) frozen orange juice concentrate, thawed

¾ cup thawed lemonade concentrate

4 large firm bananas, sliced

1 can (29 oz.) sliced peaches, undrained and chopped

1 can (20 oz.) pineapple chunks, undrained

1 can (15 oz.) mandarin oranges, drained

1 package (10 oz.) frozen sweetened sliced strawberries, thawed

1 jar (6 oz.) maraschino cherries, undrained

In a large bowl, combine all ingredients. Freeze, covered, until firm, about 8 hours or overnight. Remove from the freezer 45 minutes before serving. Place into chilled bowls; serve immediately.

Total time: 5 minutes + freezing. Makes: 18 servings.

Slow Cooker Doritos Casserole

28 oz. can red enchilada sauce

1.5 pounds boneless skinless chicken breasts

1 cup sour cream

8 oz. Monterey Jack cheese, divided

11 oz. bag Nacho Cheese Doritos crushed (save ½ cup for topping)

2.5 oz. can sliced olives

Add the chicken breast and enchilada sauce to a 5 quart slow cooker. Cover and cook on High for 4 hours.

Shred the chicken breasts with two forks.

Add the sour cream and half of the cheese, stir. Stir in the crushed Doritos, reserving ½ cup for the top.

Sprinkle the rest of the cheese on top, along with the olives and the remaining crushed Doritos.

Cover and cook on High for 30 minutes.

Prep time: 5 minutes. Cook time: 4½ hours. Makes: 6 servings.

Ocean Water

3 oz. blue fruit punch

2 oz. 7-Up

2 tsp. sweetened lime juice

1 Tbsp. pineapple juice

Red gummy fish for garnish

Lime wedges

Stir the punch, 7-Up, lime juice and pineapple juice together and pour over ice. Garnish with a gummy fish and a wedge of lime.

Makes: 1 serving.