Erin Klopfer of Spanish Fork shares a couple more recipes. Click on her recipe blog for more at myyummyfood.blogspot.com.

Brown Sugar Chicken

• 2 chicken breasts

• 1 cup packed brown sugar

• 2/3 cup vinegar

• ¬§ cup lemon lime soda

• 2-3 tablespoons minced garlic or 1/2 teaspoon garlic powder

• 2 tablespoons soy sauce

• 1 teaspoon black pepper

Place chicken in Crock Pot. Combine remaining ingredients; pour over chicken. Cover and cook on low 6-8 hours.

Serve over rice or noodles. To thicken sauce, combine 1 1/2 tablespoons cornstarch with 2 tablespoons water and add to Crock Pot.

Pink Lemonade Pie

• 6-ounce can pink lemonade concentrate, thawed

• 1/2 cup cold water

• 2 cups vanilla ice cream, softened

• 8-ounce container frozen whipped topping, thawed

• 6-ounce Honey Maid Graham Pie Crust

Place concentrate in large bowl. Add water; stir until dissolved. Add ice cream. Beat with electric mixer on low speed until well blended.

Gently stir in whipped topping. Freeze, if necessary, until mixture is thick enough to mound.

Spoon into crust. Freeze at least 4 hours or overnight until firm. Remove from freezer 15 minutes before serving. Let stand at room temperature until pie can easily be cut. Store leftover pie in freezer.

Adapted from www.kraft.com.