Here at Bite Me More, we never shy away from a challenge, especially when it involves the ultimate triad: charity, creativity, and cuisine.
With that in mind, we sisters (the unstoppable team of “Lemonade Lisa” Gnat and Julie “Pucker Up” Albert) have banded together to create a Pink LemonAid recipe that legends are made of, a recipe to benefit Plan Canada’s Because I Am a Girl initiative and fundraise in support of girls’ rights and access to education, food, clean water, and personal safety in the developing world.
So how could we simultaneously quench neighborhood thirst and help girls a billion backyards away?
Simple. Create a lemonade stand that will bring all the boys (and girls) to the yard. While at first glance the traditional recipe for success seemed easy enough (lemon juice, a few cups of sugar, ice), we weren’t sold on it. This recipe wasn’t going to have them lined up around the block, especially when we might not be as adorable behind our plywood and paper signs as the young’uns of yore.
It took a bit of (delicious) taste testing, but we’ve come up with a premiere Pink LemonAid recipe, one that’s super easy to replicate, is scrumptious, show-stopping sips-in-a-straw (say that 3 times fast), and is guaranteed to have everybody reaching for their wallets.
To plan your own LemonAid stand, first download this how-to Pink LemonAid starter kit. What are you waiting for? If you blend it, they will come!
Ingredients:
4 cups vanilla ice cream
1 cup fresh strawberries, halved
1/2 cup pink lemonade concentrate
2 tbsp strawberry jam
White chocolate, melted, to rim glass
Sprinkles, to rim glass
Place sprinkles on a large plate. Rub the rim of a tall milkshake glass with melted white chocolate and dip glass in sprinkles. Set aside.
Using a blender, combine ice cream, strawberries, pink lemonade concentrate, and strawberry jam. Blend until smooth. Pour into prepared milkshake glass.
Here are a few tips to help maximize this recipe:
Each batch makes: 8-10 servings
Want more ways to make your Pink LemonAid stand a success? Here's how you can create a LemonAid Stand that stands out and here's how to market your LemonAid stand.
This is proudly sponsored by our friends at Plan Canada.
www.becauseiamagirl.ca
Because I am a Girl is a global initiative to end gender inequality, promote girls’ rights, and lift millions of girls—and everyone around them out of poverty.
If you're not a "breakfast person," if you need something to eat every few hours or if you detest preservative-laden packaged granola bars, this is the perfect recipe for you — these easy, homemade granola bars are packed with oats, almonds and cranberries. Not only are these chewy bars a sweet portable snack, but they also lend themselves to endless flavor options - feel free to sub in other nuts and dried fruits for a different bar.
6 cups large flake oats
¼ cup butter, melted
1 tsp kosher salt
1 cup slivered almonds
¾ cup dried cranberries
¾ cup brown sugar
½ cup honey
¼ cup maple syrup
¼ cup butter
2 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground ginger
Preheat oven to 350ºF. Cover a rimmed baking sheet with parchment paper. In a large bowl, toss together oats, melted butter and salt. Spread oat mixture in an even layer on the parchment covered baking sheet. Bake for 10 minutes, stir and continue to bake 5 minutes more. Remove from oven and lower temperature to 300ºF. Place oats in a large bowl and toss in almonds and cranberries set aside. Cover the baking sheet once again with parchment paper set aside. In a medium saucepan, combine brown sugar, honey, maple syrup and butter over medium heat. Whisk continuously to combine all ingredients for about 2 minutes. Remove from heat and whisk in vanilla, cinnamon and ginger. Pour mixture over oats and almonds, tossing well to combine. Transfer to prepared baking sheet and spread into an even layer. Bake for 35 minutes until golden brown. Remove from oven and allow to cool 10 minutes before cutting into bars. Once cut, allow bars to cool completely on the baking sheet before eating.
Yield: 12-16 bars
Looking for a bowl of granola instead of a bar? Try this amazing Healthy Honey-Baked Granola recipe.
Place flour in a small bowl. In another bowl, lightly beat eggs. In a third bowl, combine panko and Parmesan cheese. Place chicken between two sheets of wax paper and pound to even thickness, about 1/2-inch thick. Lightly coat chicken in flour mixture, shaking off excess. Dip into beaten eggs and then transfer to panko mixture, patting the crumbs on both sides. In a large skillet, heat oil over medium-high heat. Add chicken and sauté until lightly browned, about 3 minutes per side. Reduce heat to low. Add chicken broth to pan, spread 3 tbsp tomato sauce on each chicken breast and sprinkle with mozzarella and Parmesan. Cover skillet and simmer until chicken is cooked through, about 6 minutes. 
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