More summer recipes

Here's one my girls love (we use decaf coffee). I don't remember where I picked it up on the internet originally.

Iced Mocha
1 1/2 cups coffee -- hot, strong brewed
3 tablespoons packed light brown sugar
1 1/2 tablespoons chocolate syrup -- such as Hershey's
1 cup milk, skim -- ice cold
1/4 teaspoon vanilla extract
1 Handful crushed ice -- or so
Lightly sweetened whipped cream -- for garnish
1 small piece semisweet or bittersweet chocolate -- for garnish
1. Combine the hot coffee and brown sugar in a large measuring cup and stir until the brown sugar dissolves. Remove from the heat and stir in the chocolate syrup. Transfer to a shallow bowl. Cool briefly at room temperature, then chill until ice cold. You can accelerate this step by putting it in the freezer, but just make sure it doesn't start to ice.
2. Combine the chilled coffee, milk, and vanilla in a small pitcher; stir to blend. Divide the coffee between 2 serving glasses, adding a small handful of crushed ice to each. Top each glass with whipped cream then grate a little chocolate over each one. Serve with straws.

I think this one came from a supermarket display:

Beef and Broccoli Slaw Wraps
1 pound ground beef, extra lean
1/4 cup onion -- finely chopped
12 ounces broccoli cole slaw -- shredded (or cole slaw mix)
1/4 cup hoisin sauce
12 flour tortillas -- (8-12)

Brown ground beef and onion over medium heat until the beef is no longer pink, breaking beef into 1/2 inch crumbles. Pour off drippings; season with salt and pepper. Stir in slaw mix and hoisin sauce; heat through. Spread about 1/2 cup of beef mixture onto each tortilla. Wrap tortilla around filling. Serve with addtional hoisin sauce, if desired.

This one came from a grocery store ad.
Simply Strawberry Pie
1 package sugar-free strawberry gelatin -- (.3-ounce)
1 package sugar-free vanilla pudding and pie filling -- (3-ounce) cook and serve type (NOT instant)
2 cups water
2 cups fresh strawberries -- sliced
1 reduced fat Ready Crust -- (9-inch)

Combine gelatin, pudding mix and water in medium saucepan. Cook until thickened (like a heavy syrup). Add sliced strawberries and blend gently. Turn into graham cracker crust, chill 3 to 4 hours before serving. Garnish with whipped cream or vanilla ice cream if desired.

Oops! I forgot to add a link to Kathy's site on this post.