Lemonade

3/4 cup sugar

1/2 cup water

1/4 cup lemon peel strips (about 1-1/2 lemons)

3/4 cup lemon juice (about 3 lemons)

1 cup club soda, chilled

In a small saucepan, heat sugar and water over medium heat until sugar is dissolved, stirring frequently. Stir in lemon strips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. Transfer to a pitcher. Stir in lemon juice; cover and refrigerate until chilled. Discard lemon strips. Stir in club soda. Serve over ice.

From Taste of Home

Steak with Garlic Butter

1/2 cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks
salt and pepper to taste

Preheat an outdoor grill for high heat. In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside. Sprinkle both sides of each steak with salt and pepper. Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

Striped Delight

35 OREO Cookies

6 Tbsp. butter, melted

1 pkg. (8 oz.) Cream Cheese, softened

1/4 cup sugar

2 Tbsp. cold milk

1 tub (12 oz.) COOL WHIP, thawed, divided

3-1/4 cups cold milk

2 pkg. (3.9 oz. each) Chocolate Instant Pudding

Process cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use. Whisk cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups cool whip; spread over crust. Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining cool whip. Refrigerate 4 hours.

Orange Cinnamon Rolls

1 loaf (1 pound) frozen bread dough, thawed

1/4 cup butter, softened

1/2 cup chopped pecans

1/4 cup sugar

1/4 cup packed brown sugar

1 tablespoon grated orange peel

1 teaspoon ground cinnamon

ICING:

1 cup confectioners' sugar

1 tablespoon butter, melted

1/2 teaspoon vanilla extract

2 to 3 tablespoons orange juice

On a lightly floured surface, roll dough into a 14-in. square. Spread with butter. In a small bowl, combine the pecans, sugar, brown sugar, orange peel and cinnamon. Sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style; pinch seams to seal. Cut into 28 slices. Place cut side down in two greased 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 40 minutes. Bake at 350° for 14-16 minutes or until golden brown. Combine the confectioners' sugar, butter, vanilla and enough orange juice to achieve desired consistency; drizzle over warm rolls.

Pistachio Pudding Parfaits

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1-1/2 cups whipped topping
1 package (3.4 ounces) instant pistachio pudding mix
10 pecan shortbread cookies, coarsely crushed

In a small bowl, beat cream cheese and confectioners' sugar. Fold in whipped topping; set aside. Prepare pudding according to package directions; set aside. Spoon 1 tablespoon cookie crumbs into each of eight parfait glasses. Top with half the pudding and whipped topping mixture. Repeat layers. Top with remaining cookie crumbs. Chill until serving.