When Life Gives You Lemons

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• Ingredients:

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• 1 cup water
• 1/2 cup white sugar
• 1 cucumber, sliced
• 6 lemons, juiced
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• Directions:

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1. Make a simple syrup by stirring the water and sugar together in a saucepan over medium heat; heat until just about to boil and the sugar has dissolved. Place in refrigerator 30 minutes, or until cool.

1. Place the cucumber slices in a blender or food processor; blend until mashed into a pulp. Pour the cucumber pulp into a fine mesh strainer place over a bowl to catch the liquid; allow to sit until you have about 2/3 cup of liquid from the cucumber, about 15 minutes.

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Strawberries Are Finally In SEASON!!

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These cheesecake stuffed strawberries couldn’t be easier!  I’ve seen so many versions out there.  Some of which make you cut off the top and bottom of the strawberry and scoop out the centers.  Why would you give yourself more work to do and waste yummy fruit like that?!   Not me!  Nuh-uh!



Ingredients                                                                                             

• 1/2 cup Blueberries, fresh
• 24 Strawberries (1 1/2 to 2 lbs, large fresh
• 1/2 cup Powdered sugar 
• 1 tsp Vanilla extract 
• 1 (8oz) package Cream cheese

Simply cut off the stem so you have a flat end, cut an “X” in the tip, and pipe the filling inside.  It opens up as you fill it.  Don’t go wasting that fruit!


To make these patriotic, instead of sprinkling the tops with crushed graham crackers, we’re topping these with a fresh, plump blueberry.  Voila!  Red, white, and blue cheesecake stuffed strawberries!

These are a great healthier alternative for your 4th of July dessert and are guaranteed to get gobbled up!


The naturally sweet fruit paired with the cool, creamy, and lightly sweet cheesecake filling is the bomb!  I dare you to only eat one of these, it’s impossible, quite frankly!  You will need at least 2, or 3 …


Depending on how ripe your berries are, you can prep these ahead of time too.  My strawberries were still quite firm, so they lasted a couple days in the refrigerator without leaking juices all over the place and dissolving the cheesecake centers.

You should really make these though… they are pretty darn tasty!


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Pick Your Poison

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ADULTS ONLY!!!!!!

Ingredients                                                                     

• 1 Pineapple, wedge
• 1 Pineapple juice
• 2 oz Coconut rum
• 1 oz Curacao, Blue
• 1 oz Rum, light

1. Combine both rums and Blue Curacao in a cocktail shaker filled with ice. Shake, then pour into a cocktail glass.
2. Fill the rest of the glass with chilled pineapple juice. Garnish with a pineapple wedge.

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Cherry Lemonade

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Todqay were going to make Cherry Lemonade!
This family friendly cherry lemonade recipe is my absolute favorite for these hot summer days and nights. I love to keep a pitcher made up to enjoy. If guests are coming over, I just add some pizzazz with fresh sliced lemons and a cherry on top. It’s the little touches, y’all! Plus, cherries are in season so you can use fresh ingredients.
What I love most is layering the cherry and the lemonade so it looks all pretty! These layers remind me of a sunset. Add a few fruit garnishes and ta-da! You can certainly stir your cherry lemonade in for a solid light reddish hue if you prefer. Either way, it’s totally delicious!

For the Cherry Syrup:
• 3 cups sweet cherries, pitted
• 1 cup granulated sugar
• 1 cup water
• 1 tablespoon lemon juice
For the Lemonade:
• 1 1/2 cups lemon juice
• 1/2 cup fine sugar
• 4 cups cold water

Instructions

1. In a saucepan over medium heat, simmer cherries, 1 cup sugar, 1 cup water, and 1 tablespoon lemon juice. Once cherries are broken down and liquid is syrup-like, remove from heat. This is about 30 minutes.
2. Strain cherry syrup and discard skins.
3. Make lemonade by adding lemon juice, sugar, and cold water. Stir well.
4. Pour cherry syrup into the bottom of each glass (about 1/4 cup) and finish with lemonade.
5. Garnish with maraschino cherries and lemon slices.

You can also mix the cherry syrup with the lemonade in a pitcher instead of serving layered-style.

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cake cake cake cake cake

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• 1 Blueberries

• 2 Eggs, whole

• 1 Syrup

• 3 cups All-purpose flour

• 1 tbsp Baking powder

• 3/4 tsp Salt

• 3 tbsp Sugar

• 1 tbsp Vanilla extract

• 1 tbsp White vinegar

• 4 tbsp Butter

• 2 1/2 cups Milk

• Start with pancake batter. Then grab some blueberries. Or not, if you want plain pancake muffins. Either is delicious.Or how about this? Mini chocolate chips. Spray a mini-muffin pan really generously with baking spray and fill the cups 2/3 of the way full with batter.

I use a small kitchen scoop. Makes it really easy to fill them really quickly, which means you’ll get to eat them sooner. Ergo, small kitchen scoops are necessary to sustain life. If you’re going the blueberry route, drop 2 to 3 blueberries in each cup, leaving space in between them.Now pop them in a 425 degree oven for about 8 to 9 minutes! This first batch, I baked at 400 for about 11 minutes and they were fine. But I liked the slightly crispy edges and darker golden color of the batch at 425. (Plus, the latter batch puffed just a little more.) Just keep an eye on them whatever temp you use.Take them out when they’re nice and golden.Let them sit in the pan for a couple of minutes, then turn them out. You may need to use a small, sharp knife here and there, but generally speaking, they should come out easily.Yum. They look like normal little muffins…but one bite and you instantly know they’re pancakes!There’s butter in the batter, so no need to mess with that step. Just dunk ’em in warm syrup and you’re good to go. You’ll love these!

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You have to risk it to get the biscuit

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If you're like me, then you also love Red Lobsters biscuits more than the actual food. Now, all I have to do is go straight to my kitchen and make them in less than 30 minutes!

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 2 teaspoons garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper, optional
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1 1/2 cups shredded sharp cheddar cheese
For the topping
• 3 tablespoons unsalted butter, melted
• 1 tablespoon chopped fresh parsley leaves
• 1/2 teaspoon garlic powder

Instructions

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
• In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
• In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
• Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
• For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
• Serve immediately.

Hope you enjoy this is as much as I did!

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your tongue will be twisted on which to chose

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Anyone else love to stop by the pretzel place in the mall after a long, hard day of shopping? I know I do, but now that I have found this recipe I can have them at any point I want.

INGREDIENTS:

Soft Pretzels:

• 1 1/2 cups warm water
• 2 tablespoons light brown sugar
• 1 package active dry yeast (2 1/4 teaspoons)
• 3 ounces unsalted butter, melted
• 2 1/2 teaspoons kosher salt
• 4 1/2 to 5 cups all-purpose flour
• Vegetable oil
• 3 quarts water
• 1/2 cup baking soda
• 1 whole egg, beaten with 1 tablespoon cold water
• Coarse sea salt

For the cheese sauce:

• ½ Tablespoon unsalted butter
• ½ Tablespoon all-purpose flour
• ½ cup milk
• 8 ounces Cheddar cheese, grated

DIRECTIONS:

1. For the Pretzels: Combine the 1 1/2 cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
2. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
3. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
4. Preheat the oven to 425 degrees F.
5. Bring the 3 quarts of water to a boil in a small roasting pan over high heat and carefully add the baking soda. It will boil over, so add slowly and be careful!
6. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one-inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
7. Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce.
8. To make the cheese sauce:
   Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.
9. *If you want to make cinnamon and sugar pretzel bites instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I don't measure. I just guess until the consistency is right.*

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