Monday, July 20, 2015

Southern Breeze

Sweltering summer heat made bearable by a Southern Breeze.







































  • 1 0.22-ounce packet Kool-Aid Blue Raspberry Lemonade
  • 1 cup of sugar
  • 6 cups water
  • 1 6-ounce can frozen lemonade
  • 1 46-ounce can pineapple juice
  • 1 2-liter bottle ginger ale, chilled

Mix Kool-Aid powder with sugar and water.
Pour into ice cube trays and freeze.
Mix frozen lemonade and pineapple juice together.
Chill until ready to use.
Just before serving pour ginger ale into pineapple juice mixture.
Pour over Kool-Aid ice cubes.
Serve.

Tip:

To make individual servings mix 1/3 cup pineapple juice mixture with 1/2 cup ginger ale.
Pour over Kool-Aid ice cubes.



Shared at Saucy Saturdays Link Party







Saturday, July 18, 2015

Sweet Lemonade

A perfect summer drink to enjoy anytime.







































  • 2 cups simple syrup
  • 1 3/4 cups fresh lemon juice
  • 3 cups water
  • lemon slices or wedges for garnish

Stir first 3 ingredients together.
Serve over ice.
Garnish with lemon slices.


Recipe for Simple Syrup

Simple Syrup

2 cups sugar
1 cup water

Bring to a boil over medium heat.
Reduce heat, simmer, stirring often until sugar dissolves.
Cool.

Saturday, July 11, 2015

Plum Jelly

Yellow local plums make a beautiful golden jelly.







  • 5 pounds plums, washed and sorted
  • 1 1/2 cups water
  • 6 1/2 cups sugar
  • 1/2  teaspoon butter
  • 1 1.75- ounce package powder pectin or 6 tablespoons
Pit plum and chop.
Add chopped plums and 1 1/2 cups water into a large saucepot. 
Bring to a boil.
Reduce heat, cover and cook for 10 minutes on medium-low, stirring often.
Pour prepared fruit into jelly bag or strain though several layers of cheesecloth.
Let fruit drip for several hours.
Don't force juice though jelly bag.
Measure juice, add up to 1/2 water if needed to make 5 1/2 cups.
Add 5 1/2 cups plum juice to large saucepot.
Add powdered pectin.
Stirring bring to a boil
Add butter.
Butter will help prevent foaming.
Add sugar all at one time. 
Bring to full rolling boil, a boil that cannot be stirred down.
Cook 1 minute, stirring constantly.
Remove from heat.
Skim off foam with a metal spoon.
Ladle into hot sterilized jars, leaving 1/4 inch head space.
Clean rims of jars and cap with 2-part lids.
Process in boiling water bath for 5 minutes.
Remove from canner and cool. 
Makes nine 1/2 pint jars.


Tip:
After making juice run plum pulp though a food mill to make plum puree.
Mix puree and sugar to taste together in a medium sauce pot.
Bring to a boil.
Reduce heat and cook 2 minutes.
Cool.
Store in refrigerator.
Freeze for longer storage.
Great for adding to fruit smoothies and muffins.

Monday, July 6, 2015

Tomato Fiesta Salsa

Preserve summer's tomatoes with this Tomato Fiesta Salsa.












































  • 6 pounds tomatoes, peeled cored and chopped
  • 2 cups banana peppers, seeded and chopped
  • 1 cup sliced green onions
  • 1/2 cup chopped jalapeno peppers
  • 3 cloves of garlic, minced
  • 1 tablespoon fresh marjoram
  • 1 teaspoon canning salt
  • 1/2 cup cider vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon sugar


Mix all ingredients together in a large saucepot.
Bring to a boil.
Reduce heat and simmer 10-minutes.
Ladle into hot sterilized jars, leaving 1/4 inch head space.
Clean rims of jars and cap with 2-part lids.
Process in boiling water bath for 15 minutes.
Remove from canner and cool. 
Makes 5 pint jars.






































Printable Recipe

 

Sunday, July 5, 2015

Banana Breeze Pie

Banana cream pie that's a breeze to make.









































  • 1 8-ounce package cream cheese, softened
  • 1 14-ounce can sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla extract
  • 3 bananas, sliced and dipped in additional lemon juice
  • 1 graham cracker pie crust
  • banana slices for garnish
  • whipped cream
  • caramel sauce

In mixer bowl beat cream cheese until light and fluffy.
Add sweetened condensed milk.
Add lemon juice and vanilla.
Stir until thickened.
Line pie crust with banana slices.
Top with cream cheese filling.
Refrigerate 2 to 3 hours or until firm.
Slice into 8 servings.
Garnish each slice with additional banana slices dipped in lemon juice, whipped cream and caramel sauce.



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Thursday, July 2, 2015

Frozen Margaritas


A tart frozen drink to help cool down on a hot summer day.       








































  • 2 1/2 cups ice cubes
  • 1/3 cup tequila
  • 1/3 cup fresh lime juice 
  • 1/4 cup simple syrup
  • 1/3 cup salt
  • 1 lime, cut into wedges

Blend ice, tequila, lime juice and simple syrup in blender until smooth.
Pour salt in saucer.
Rub rim of glasses with lime wedge.
Dip glass rims in salt.
Pour margaritas into glasses.
Garnish with lime wedges.