Pink Lemonade Pie

• 3/4 cup (6 ounces) frozen pink lemonade, thawed
• 1 (14 ounces) can sweetened condensed milk
• 1 packet (6.5 grams) lemonade flavor Kool-Aid unsweetened drink mix (optional, but adds intense lemon flavor)
• 1 (16 ounces) carton frozen Cool Whip, thawed
• 2 graham cracker crusts

Blend lemonade and milk. Sprinkle mixture with as much Kool-Aid powder as you wish. Fold in Cool Whip. Pour into crusts. Refrigerate until ready to serve.

Melissa's Quick Pantry Salsa

• 28 ounces canned tomatoes, any type (see note below)
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ⅛-¼ teaspoon black pepper

Mix all the ingredients in a bowl. Cover and refrigerate for several hours or overnight.

Cook’s notes: (1) I use the 28 ounce can of petite diced tomatoes and blend about ½ of the can with the spices before adding back in the rest of the can. You can use a 14 ounce can of diced or petite diced tomatoes and a 14 ounce can of crushed tomatoes.

(2) Add fresh cilantro if you have it on hand.

(3) Fresh onion and/or garlic can be used instead of powder.