Summer Strawberry Lemonade: A Refreshing Drink for the July Heat!

Check out this great recipe for strawberry lemonade! Yum! This refreshing lemonade will be great to have with some friends or family, or for yourself, poolside. My grandmother absolutely loves lemonade. Growing up, she always had a pitcher of the it in the fridge. To this day, she still does. Doesn't this sound refreshing?

INGREDIENTS:

• 3  or 4 lemons

• About 3/4 cup sugar

• 1/2  teaspoon  salt

• 1  cup  strawberries, hulled

• Ice cubes (optional)

• Thin lemon slices (optional)

DIRECTIONS:

1. Cut the lemons in half and ream juice from them. Pour the juice through a fine-mesh strainer into a measuring cup and discard the seeds and pulp. You should have 1/2 cup. Cover and refrigerate.

2. Place 4 cups water, 3/4 cup sugar, salt, and strawberries in a pan and bring to a boil over medium-high heat. Stir often with a spoon and, using the back of it, crush the berries. Continue to boil, stirring often, until the sugar has dissolved, about 2 minutes. Let cool, cover, and refrigerate until well chilled.

3. Pour the chilled syrup through a fine-mesh strainer into a pitcher; discard the pulp. Add the lemon juice to syrup and stir well. Taste, and adjust to desired sweetness.

4. Pour lemonade into glasses. Serve with ice cubes and garnish with thin lemon slices.

Note: Recipe makes four 8 oz. servings. Double to refresh more of your friends! 

Christmas Snacks: Chex Mix!

Chex Mix is my favorite snack to make during the holidays! If you haven't made this fun snack before, I encourage you to give it a try! It's a pretty straightforward recipe. You can also find several variations of the recipe. I think that this season, I'm going to try and make the bold chex mix.

Original Chex Mix Recipe

3	cups Corn Chex® cereal
3	cups Rice Chex® cereal
3	cups Wheat Chex® cereal
1	cup mixed nuts
1	cup bite-size pretzels
1	cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6	tablespoons butter or margarine
2	tablespoons Worcestershire sauce
1 1/2	teaspoons seasoned salt
3/4	teaspoon garlic powder
1/2	teaspoon onion powder

1.	In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2.	Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Christmas Breakfast

When I saw this picture...I just simply had to post about it! This cinnamon pull apart is a great breakfast treat for the Christmas season! Check out the recipe!

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits

3 Tbsp. butter or margarine, melted

1/2 C. maple syrup

1/3 C. packed brown sugar

1/2 tsp. cinnamon

1/4 C. chopped pecans, optional

1/4 C. chopped almonds, optional

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).

Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top.

Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.

Top with remaining syrup and sugar mixtures.

Bake at 375 degrees for 15 minutes or until golden brown.

Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

Via: All Delicious Things

Soft Pretzel Bites with Cheese Sauce {Food! Yum! Yum!}

Saw these soft pretzel bites and I thought you all would have the same reaction as I did! YUM!

Ingredients:

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tbsp sugar
• 2 tsp kosher salt
• 2 1/4 tsp instant yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil
• 10 cups water
• 2/3 cup baking soda
• 2 tbsp butter, melted
• Pretzel or Kosher salt

Instructions:

1. In the bowl of a stand mixer fitted with the paddle attachment, mix together the water, sugar, yeast, and salt on low speed for 10 seconds.  Switch to the dough hook and add the flour and butter.  Mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl and transfer it to a well-oiled bowl. Cover the bowl tightly with plastic wrap and set it in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
2. Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper. Set aside.
3. Bring the 10 cups of water and the baking soda to a rolling boil in an wide 8-quart saucepan or roasting pan.
4. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Slice each rope into 1-inch pieces.  Place a lightly damp towel over the pretzel pieces to prevent them from drying out while you roll and cut the other pieces.
5. Using a slotted spoon lower a handful of the pretzel pieces into the boiling water and boil them for 30 seconds, flipping them around in the water with the spoon a couple of times. Remove the pretzel pieces from the water using the spoon, drain as best you can, and place them on the baking sheets. Brush the top of each pretzel with the melted butter and sprinkle with the pretzel/Kosher salt. Bake until dark golden brown in color, approximately 10 – 12 minutes. Brush with remaining melted butter before serving. Serve warm.

For the cheese sauce:

Ingredients:

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup milk
• 8 oz extra sharp cheddar cheese, shredded (not package pre-shredded cheese – shred your own)
• Kosher salt

Instructions:

1. In a small saucepan set over medium heat, melt the butter.  Whisk in the flour and cook for 30 seconds, whisking constantly.
2. Slowly whisk in the milk until no lumps of flour remain.  Stirring constantly, bring the milk to a simmer over medium-low heat until it thickens, about 3-5 minutes.  Remove the pan from the stove and stir in the shredded cheese until all of the cheese has melted.  Add a pinch of salt, if needed.  Serve warm.  Leftovers can be reheated in the microwave on medium power at 30 second intervals.

Source: Alton Brown

Banana Pudding Cookies {Food! Yum! Yum!}

I found this scrumptious recipe for banana pudding cookies...they look so good! 

Yield: 3 dozen cookies

Soft banana pudding cookies with white chocolate chips and vanilla wafers. These cookies taste just like banana pudding!

ingredients:

1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 (3.4 oz) package banana cream instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose Gold Medal flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped vanilla wafer cookies
1 1/2 cups white chocolate chips

directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat baking mat and set aside.

2. Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the vanilla wafer cookies and white chocolate chips.

3. Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10 minutes, or until slightly golden around the edges and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.

Enjoy!

With Love,

Shelby

Pumpkin Chocolate Chip Bread! {Food! Yum Yum!}

This recipe for Chocolate Chip Pumpkin Bread made be really hungry! :) Give this recipe a try and let me know how it turns out! 

-  288g pumpkin puree

-  250g sugar

-  3 eggs

-  200g oil

-  200g flour

-  4g salt

-  4g baking soda

-  150g chocolate chips

1. Pre-heat the oven at 175 degrees celcius.
2. Whisk together the oil, sugar and pumpkin puree.
3. Add in the eggs one at a time, making sure each addition is well-combined.
4. Fold in the sifted flour, salt and baking soda; and the chocolate chips.
5. Bake in a 9x7x3 loaf pan for about an hour, until a skewer inserted in the centre comes out clean.

With Love, 

Shelby

Baked Creamy Chicken Taquitos!

Check out this yummy recipe for baked creamy chicken taquitoes from ourbestbites.com!

Ingredients:
1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
about 12 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray

Instructions:
Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.

Dip in salsa, sour cream, guacamole, or Tomatillo Dressing. They would be great with black beans and this Cilantro Lime Rice.

Enjoy! 

With Love, 

Shelby

Chocolate Chip Muffins!

Hello all! Happy Saturday! I made these delectable little muffins a few days ago, and I just had to post the recipe online! I'm always looking for a good muffin recipe. Enjoy!

Ingredients list:

1/3 lb butter, softened
1/2 tsp vanilla extract
4 medium eggs
1 c. sugar
1 tbsp baking powder
1/2 tsp salt
1/4 c. milk
2 1/2 c. flour
¾ lb chocolate chips

Instructions:

1. Preheat oven to 400 degrees F. Butter muffin pan and set aside.

2. In large bowl combine butter and vanilla using a hand mixer until light and fluffy.

3. Slowly beat in eggs, until combined. Slowly add sugar, until completely combined.

4. In small bowl combine baking powder, salt, milk, and flour. Slowly mix into butter until just combined, but still lumpy. Add chocolate chips and combine.

5. Pour mixture into muffin pans, filling each cup two-thirds full.

6. Bake for 25 minutes or until muffins turn golden brown, and a toothpick inserted into center of muffin comes out clean.