Absolutely Perfect Kool Aid Food

KOOL AID TIE DYED T-SHIRTS

Steps:

• You'll need small plastic bowls, plastic gloves, rubber bands, and T-shirts.
• Mix 1 package Kool-Aid for each color you want and 1 ounce of vinegar in individual plastic bowls.
• Mix until Kool-Aid is dissolved.
• Using rubber bands, pull and twist T-shirt into different shapes.
• Dip rubber-banded ends in bowls (make sure you wear gloves or your hands will stain).
• To set colors, iron on medium-high using an ironing cloth between shirt and iron.
• Let set for 24 hours before washing.

GHOUL AID

Steps:

• Mix all together, will be dark brown, black in color.
• Refrigerate.

KOOL-AID SLUSHIES

Steps:

• Place 1 cup of water and 1/2 cup of your favorite Kool-aid mix and 1 cup of ice cubes in blender. Cover and blend on high speed until smooth.
• Add additional 2 cups of ice. Cover blend using pulse action until smooth.

CANADIAN KILLER KOOL-AID RECIPE

Steps:

• Pour amaretto, melon liqueur and vodka into a highball glass almost filled with ice cubes. Stir well. Add cranberry juice to taste, and stir again. Top with Sprite, to taste, and serve.

KOOL-AID® POPCORN

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Grease a large baking sheet. Place popped popcorn in a large bowl.
• Combine sugar, corn syrup, and butter in a saucepan; bring to a boil until sugar dissolves, about 3 minutes.
• Combine drink mix and baking soda in a large bowl; pour sugar mixture into drink mixture, stirring carefully. Sugar mixture will bubble. Pour mixture over popcorn; toss to evenly coat. Transfer coated popcorn to baking sheet.
• Bake in the preheated oven, stirring every 10 minutes, until coating has hardened, about 30 minutes. Cool and break popcorn into pieces.

HEALTHIER KOOL-AID

Steps:

• In a large pitcher, combine Kool-Aid and stevia.
• Add water; stir and enjoy.

FRIED KOOL-AID

Steps:

• Make the batter by beating the eggs and sugar together.
• Gradually add the milk and dry ingredients.
• Preheat oil to 350°F.
• Cook in hot vegetable oil until golden brown (a few minutes, depending on heat).
• Cool on paper-towel covered tray for a few minutes, then dig in!

HAWAIIAN PUNCH-PUNCH

Steps:

• Prepare the 2 (0.16 oz.) packets of Unsweetened Tropical Punch Kool-Aid according to pkg directions, adding water and sugar, then chill in the refrigerator until ready to make the punch.
• Combine all the ingredients into a large punch bowl; and serve immediately.
• This makes about, 22- (8oz.) 1 cup servings, or 44- (4 oz.) 1/2 cup servings.

KOOL - AID & JELLO POPSICLES

Steps:

• In a 2-quart glass measure (or a large bowl), combine the Kool-Aid, Jello powder and sugar.
• Add hot water and stir until completely dissolved.
• Stir in cold water.
• Pour into popsicle molds and freeze. (Alternately, you can use Dixie cups or similar, and place popsicle sticks into them when they are partially frozen.).

KOOL-AID SYRUP

Steps:

• Stir the Kool-Aid and sugar together in a small saucepan.
• Add the water and stir to get it down through the sugar.
• Warm over low heat until the water warms up enough to dissolve the sugar, stirring constantly. Don't let it get too hot.
• Once the sugar is dissolved, pour the syrup into a clean bottle - old Coffee Mate bottles work well.
• Store in the refrigerator.
• To use, add syrup to taste to a glass of cold water.

ANY FLAVOR KOOL-AID TAFFY

Steps:

• Butter two large cookie sheets, then set them aside.
• In a 2 qt.
• saucepan, combine sugar and cornstarch.
• Add corn syrup, water, butter, and salt.
• Mix well before heating.
• Bring mixture to boil on medium-high heat, stirring occasionally, until it reaches 250 degrees Fahrenheit on candy thermometer (hard ball stage).
• Remove from heat, and immediately stir in the Kool-Aid powder.
• Quickly pour onto prepared cookie sheets.
• Let stand a few minutes, until cool enough to handle with your hands.
• Grab a few helpers to pull the taffy with buttered hands until the taffy lightens its color and becomes firmer.
• Roll taffy into bite-sized pieces.
• Wrap individually in squares of wax paper.

THE PERFECT LOW-SUGAR KOOL-AID SALT WATER TAFFY

Steps:

• Butter the sides of a large, heavy-bottomed saucepan or spray down with Pam.
• Add to the pan the first four ingredients.
• Cook over medium heat, stirring constantly.
• Cook to 245 degrees (firm ball stage) while constantly stirring.
• Remove from heat and continue to stir until mixture stops boiling.
• Add margarine and koolaid mixture.
• Return to heat and continue to stir until mixture reaches 245 degrees again.
• Remove from heat but continue to stir until mixture stops boiling.
• Pour mixture into a greased 15 x 10 pan.
• Let cool.
• When completely cooled, cut into 1 inch strips.
• Butter fingers.
• Grab a strip and start pulling. Keep pulling. Strip will SLOWLY turn whiter. Use your own judgement as to what consistency you want your taffy.
• Wrap in waxed paper or foils.