Food:
strawberry lemonade bars

Lemon Cups
2 teaspoons lemon zest
4 to 5 lemons
3/4 cup fresh lemon juice (from the lemons)
3 1/2 cups water
1 1/4 cups sugar

1. Scrape the 2 teaspoons of zest from one of the lemons, then cut all of the lemons in half and juice them. Measure 1 cup, reserving the rest for another use.
2. Use a melon baller to remove any remaining pulp. Slightly trim the bottom of each lemon cup so it sits flat, then set them on a plate, cover, and place them in the refrigerator.
3. In a medium saucepan, combine the water and sugar over medium heat, stirring until the sugar has dissolved. Bring the water to a boil, then add the lemon juice and zest and boil for 2 minutes.
4. Transfer the liquid to a mixing bowl and allow it to cool to room temperature. Place the bowl in the freezer until the mixture begins to freeze, several hours or overnight. Use a fork to break up the ice, then stir it until fluffy.
5. Spoon 1/2 cup of the slush into each lemon half, then cover them and freeze until you’re ready to serve. Garnish with a mint leaf and lemon zest before serving, if you like. Serves 8 to 10.

Dessert Nachos

3 6-inch flour tortillas
Cooking spray
1 1/2 tablespoons sugar
1 1/2 cups fresh strawberries, cleaned and hulled
1 tablespoon orange juice
8 ounces vanilla yogurt
1 cup chopped strawberries
1/2 cup shredded coconut or white chocolate shavings

To make the tortilla chips, heat the oven to 350°. Cut the tortillas into triangles, lay them on a baking sheet, and spritz them with cooking spray.
Sprinkle 1 tablespoon of sugar over the tops of the tortillas and bake for 12 minutes or until crisp.
For homemade strawberry sauce, combine the strawberries, orange juice, and the remaining 1/2 tablespoon sugar in a blender. Puree the ingredients until smooth.
Once the chips have cooled, set them on a plate. To complete the buffet, set out separate bowls containing the strawberry sauce, yogurt, chopped strawberries, and coconut or chocolate shavings. Serves 4 to 6. 2008 © FamilyFun

SUGAR SCRUB (for your body, not to eat)
1/4 cup oil (olive oil is fine unless you have almond, grapeseed or jojoba)
1/3 cup sugar (brown or white)
a few drops of vitamin E oil (if you have it this will help from going rancid)

Optional ingredients;
a spoonful of turbinado, or raw sugar 
a few poppy seeds
a few drops of essential oil (optional only if you use white sugar, brown sugar will smell great on its own.  Brown sugar will smell like molasses, so be cautious when mixing w/ scents!))