Let's share ideas and recipes! We'll be attending a gathering of families from our church. I'll be bringing my usual triple batch of fruit slush--it's a big hit with everyone, especially kids. Fruit Slush 6 cups boiling water 3 cups sugar (more or less to taste) 1 12 ounce can frozen lemonade concentrate 1 12 ounce can frozen pineapple juice concentrate 1 12 ounce can frozen orange juice concentrate 2 - 16 ounces frozen strawberries (may substitute fresh) 4 bananas Dissolve sugar in boiling water. Puree bananas and strawberries in a blender or food processor (add a little water if needed). Combine sugar water, fruit and concentrates together in large container. Pour in to quart containers and freeze. Take out 30 minutes before serving and mash slush (may need to cut with a knife first). Add ginger ale or lemon-lime soda to desired consistency. Serve with a spoon and a straw. I'm also bringing Chili and Rosemary Spiced Nuts. I made them last week with regular chili powder instead of the chipolte and they were a nice change. I also cut back the cooking time a bit--watch carefully so the sugars don't burn. Ina Garten's Chipotle & Rosemary Spiced Nuts Serves 8 to 10 When I have a little extra time before a party, Ill whip up a batch of these really delicious nuts. Theyre sweet, salty, and spicywith lots of brown sugar, maple syrup, chipotle powder, and fresh rosemary. Roasting is the process that brings out the most flavor in nuts, and serving them warm is a particularly nice touch. Vegetable oil 3 cups whole roasted unsalted cashews (14 ounces) 2 cups whole walnut halves (7 ounces) 2 cups whole pecan halves (7 ounces) 1/2 cup whole almonds (3 ounces) 1⁄3 cup pure maple syrup 1/4 cup light brown sugar, lightly packed 3 tablespoons freshly squeezed orange juice 2 teaspoons ground chipotle powder 4 tablespoons minced fresh rosemary leaves, divided Kosher salt Preheat the oven to 350 degrees. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again. Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.