mock pink lady

  1 1/2 c  milk
      2 tbls lemon juice
      1 tbls grenadine
      1 tbls sugar, granulated
      6 ice cubes - more if needed
 
Add milk, lemon juice, grenadine, sugar and ice cubes into blender. Blend until ice is dissolved; serve immediately.

asparagus grilled with lemon dip

     2 tbls olive oil
    1 lb asparagus, woody ends broken off
    Salt and freshly ground pepper

Lemon Dip:
    1/4 c  Mayonnaise
    1 tsp  lemon zest
    2 tbls Lemon juice
    Salt and Freshly ground pepper 

Preheat grill to high.

Brush oil on asparagus.  Place across grill and cook for 2 to 3 minutes per side or until crisp-tender. Season with salt and pepper.
 
Lemon Dip:
Combine the mayonnaise, lemon zest, and lemon juice.  Add salt and pepper to taste - if needed. 

❏This can be added to any grilled meal.  

berry tart

 

Shortbread crust

	2¼	cups plus 2 tablespoons all-purpose flour
		Pinch of salt
	½	cup (firmly packed) light brown sugar
	1	cup (2 sticks) cold unsalted butter, cut into tablespoon-sized slices
	2	tsp. almond extract
	3 to 4	Tbsp. water

Mascarpone filling

	8	oz. mascarpone
	3	Tbsp. confectioners’ sugar
		Finely grated zest of 1 lemon

Berry topping

	1	pt. fresh blueberries, rinse and strain/remove excess water
	1	pt. fresh raspberries, rinse and strain/remove excess water
		Confectioners’ sugar for dusting

Steps

1. Preheat the oven to 350 degrees, with the rack in the center position. Line a 12-inch springform pan (or round pan of your choice) with foil to press the dough into the bottom.
2. Make the crust: Place the flour, salt, and brown sugar in the bowl of a food processor fitted with the metal blade. Pulse a few times to mix. Add the butter and almond extract to the work bowl and process for about 30 seconds, adding just enough water to make a soft dough.
3. Gather the dough into a ball and place it on the springfoam pan. Dust lightly with flour, then cover with a sheet of plastic wrap. Use the palms of your hands to press it into a 12-inch disk.
4. Bake for about 30 to 35 minutes, or until lightly browned. Allow the crust to cool on a wire rack before filling.
5. Fill the tart: Mix the mascarpone, 3 tablespoons of the confectioners’ sugar, and the zest in a small bowl just to combine. Spread over the cooled crust. Scatter the berries over the filling, and just before serving, dust with confectioners’ sugar.

❇This is a great 4th of July recipe.  You can change the raspberries with strawberries or just use one fruit if needed.  You can also just use strawberries or raspberries for a great Valentine's Day or Christmas tart.  Change the fruit to make it fit any occasion in any season of the year.  This is also great for any picnic or backyard get together.

coconut cream cheesecake

2 1/2 cup grated fresh coconut
1 cup heavy whipping cream - scalded
2 1/2 cups all-purpose flour
1/3 cup cold real butter - sliced
4 tsp. granulated sugar
20 oz. cream cheese
1 1/2 cup sugar
4 eggs
2 egg yolks
2 1/2 Tbls. coconut liqueur
1 tsp. fresh lemon juice
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup sour cream
1/4 cup cream of coconut
1/2 tsp. coconut liqueur
toasted coconut flakes - for garnish

-Puree coconut and cream in a blender for 4 minutes; set aside to cool.
-Cut butter into flour and 4 tsp. sugar until mixture resembles small crumbs.
-Press evenly into bottom of a greased 10" springform pan.
-Bake in a 325 degree oven for 25 minutes, or until golden; set aside.
-Cream together cream cheese and 1 1/2 cups sugar.
-Stir in cooled coconut puree, then eggs and yolks, then 2 1/2 Tbls. liqueur, lemon juice, and extracts.
-Pour mixture evenly over prepared crust.
-Bake in a 325 degree oven until sides of cake are dry and center is set, about 1 hour.
-Allow cheesecake to cool for 30 minutes.
-Beat together sour cream, cream of coconut, and 1/2 tsp. liqueur; spread over cheesecake.
-Bake in a 325 degree oven for 10 minutes.
-Allow cheesecake to cool for 30 minutes, then refrigerate for 4 hours.
-Sprinkle coconut flakes over top before serving.


~This will cheesecake will wow them all!!  It can be served after a dinner or take it with to a friends house for an evening of hanging out together.  

orange iced tea

2 cups water
2 tea bags
3 tablespoons fresh mint leaves
2 tablespoons sugar
4 cups orange juice
2 tablespoons fresh lemon juice

In a large saucepan, bring water to a boil; remove from heat. Add tea bags, mint leaves, and sugar; let stand 10 minutes. Remove tea bags. Transfer to a large pitcher; stir in orange juice and lemon juice. chill thoroughly before serving.

artichoke dip

• 1/2  cup  (4 ounces) block-style fat-free cream cheese, softened
• 1/4  cup  reduced-fat mayonnaise
• 3  tablespoons  grated fresh Parmesan cheese
• 2  teaspoons  minced garlic
• 2  teaspoons  fresh lemon juice
• 1/2  teaspoon  hot pepper sauce (such as Tabasco)
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  freshly ground black pepper
• 2  (9-ounce) packages frozen artichoke hearts (about 2 cups), thawed and chopped
• Cooking spray

Preheat oven to 350°.
Combine the first 8 ingredients in a large bowl; stir until well blended. Stir in artichoke hearts. Spoon artichoke mixture into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 30 minutes or until artichoke mixture is hot and begins to brown. Serve warm.

white bean dip

1 (15-oz) can Cannellini beans, drained and rinsed
2 cloves garlic
Juice of 1/2 lemon
1/4 cup fresh parsley
1/4 cup Olive Oil
Salt and Pepper

Puree all ingredients in a food processor. Season with salt and pepper to taste. Enjoy with pita chips, as a sandwich spread, or with raw veggies.

feta endive boats

1 small sweet green or red pepper, cored, seeded, and finely chopped

3 large radishes, finely chopped

1 small carrot, peeled and grated

1 large shallot, finely chopped (2 tablespoons)

2 ounces feta cheese, finely crumbled

1/4 teaspoon black pepper

1/8 teaspoon salt

2 tablespoons snipped fresh dill

1 tablespoon lemon juice

1 tablespoon olive oil

2 medium-size heads endive, trimmed, rinsed, and separated into 20 leaves

Sprigs fresh dill (garnish)

 1.  In a medium-size bowl, combine the sweet pepper, radishes, carrot, shallot, cheese, black pepper, salt, and snipped dill.
In a small bowl, whisk together the lemon juice and oil and pour it over the mixture; stir to combine.
2.  Spoon 1 tablespoon of the filling into the bottom 2/3 of each endive leaf.
Garnish each leaf with a small sprig of dill.

purple dinosaur cocktail

1 1/4 oz. Captain Morgan Lime Bite
1/2 oz. blue Curacao
1 splash cranberry juice
1 splash lemon lime soda
1 splash pineapple juice
Lemon - garnish
Lime - garnish

In a cocktail shaker, mix rum and blue Curacao with splashes of cranberry juice, pineapple juice and soda. Shake vigorously; pour in a rocks glass. Garnish with a slice of lemon and lime.

dark christi

2 oz Christiania Vodka
3 sage leaves
1/4 oz  lemon juice
3/4 oz black elderberry concentrate
1 oz pomegranate juice

Put all the ingredients in a shaker and shake.  Then strain into a cocktail glass with ice. 

cinderella drink ~ non-alcoholic

• 1 ½ cup orange juice
• 4 tsp sugar syrup
• 2 tsp lemon juice
• 4 to 5 tbsp red syrup
• Mint leaves
• Ice 

Add all ingredients in blender.
Blend it well.
Pour into a glass.
Garnish with fruit and mint leaves.

sparkling tropic

• 16 oz. white wine or Chablis
• 24 oz. 7-Up soda
• 2 oz. grapefruit juice
• 2 oz. pineapple juice
• 2 oz. lime juice
• 2 oz. lemon juice

• Mix fruit juices together in a glass. Pour 4 ounces white wine into 4 wine glasses, then add 6 ounces 7-Up to each glass. Divide the juice mixture evenly, and serve.

carrot bran muffins

1 1/2 cups whole wheat flour
1 1/2 cups bran cereal
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup raisins or chopped dates
1 cup grated carrots
1 3/4 cups buttermilk or soured milk
1/4 cup vegetable oil
1 egg, lightly beaten
Grated rind of 1 lemon or orange  

directions:



In large bowl, stir together flour, cereal, sugar, cinnamon, baking powder, soda, salt raisins and carrots.

Add buttermilk, oil, egg and lemon rind, stirring just until combined.

Spoon into greased non-stick muffin tins. Bake in 400℉  (200 ℃) oven for 20 minutes or until tops are firm to the touch.

 

apricot cider with spices ~ non alcoholic

 

2 (12 ounce) cans apricot nectar
2 cups water
1/4 cup lemon juice
1/4 cup sugar
2 whole cloves
2 cinnamon sticks 

   

In a slow cooker, combine all ingredients; mix well. Cover and cook on low for 2 hours or until cider reaches desired temperature. Remove cloves and cinnamon sticks before serving. 

swamp drink ~ non alcoholic

• 1/2 cup small tapioca pearls (found in the baking aisle of most grocery stores)
• Food coloring
• 4 tablespoons sugar

• 8 gummy fish
• Seltzer water
• Lemonade
• 8 gummy worms

 

1. MAKE THE EGGS: Bring 6 cups of water to a boil and add the tapioca pearls. Reduce the heat slightly and boil the pearls, stirring occasionally, for 20 to 25 minutes.
   
   
2. COLOR THE EGGS: Divide the pearls, with the remaining water, between two bowls. Add 4 drops of food coloring (3 drops of yellow and 1 drop of green in one bowl, and 4 drops of blue in the other..or colors of your choice) and 2 tablespoons of sugar to each bowl. Stir the mixtures, then allow them to sit uncovered for 20 to 25 minutes. Drain and rinse the pearls with cold water.
   
3. Spoon 2 tablespoons of pearls into each glass and drop in a gummy fish. Fill the glasses with seltzer water, then add a splash of lemonade. Place a gummy worm around a spoon.
   

white cranberry vodka

5 ounces white cranberry juice
2 ounces vodka
2 ounces ginger ale or seltzer
1 teaspoon lemon juice
Lemon twist, garnish

1. Combine all ingredients except garnish in a tall glass with ice. Garnish with lemon twist.

hot cranberry ~ non alcoholic

2 cups cranberry juice cocktail
1 can unsweetened pineapple juice
1/2 cup orange juice
1/4 cup lemon juice
1/2 cup red currant jelly
1/4 cup ground allspice

Combine all ingredients in a large saucepan; cook over medium heat, stirring often, until jelly melts and mixture is thoroughly heated. Serve hot.

vanilla mocha caffe cooler ~ non alcoholic

  1 oz. espresso, room temperature
1 tsp. simple syrup
A few drops of vanilla extract
1 1/2 oz. chocolate syrup
ice
Garnish: lemon or orange twist - optional


Fill a shaker halfway with  ice. Pour espresso, simple syrup and vanilla over ice. Shake vigorously for 30 seconds and strain into a chilled glass that has been lined with a spiral of chocolate syrup. Garnish.

carmel apple up

1 oz. Apple Pucker
1 oz. Butterscotch Schnapps
8 oz. lemon/lime soda

1. Pour Apple Pucker and Butterscotch Schnapps in a tall glass half filled with ice.
2. Top off with lemon/lime soda

lavender lemonade ~ non alcoholic

• 1 cup water
• 1 cup sugar
• handful of fresh lavender blooms (or 3 tablespoons of dried lavender)
• juice of 1/2 lemon
• sparkling water

1. Make a simple syrup (1 cup water, 1 cup sugar, bring sugar and water to a boil)
2. Add a handful of lavender blooms to the simple syrup. (Or, 3 tablespoons of dried lavender.)
3. Bring sugar, water, and lavender to a boil, then let it sit and cool down.
4. Fill a pitcher with ice cubes. Add 1/2 cup lemon juice to 1/2 cup lavender syrup to pitcher. Fill the rest of the pitcher with sparkling water.
5. Before serving, stir lavender, lemon juice, and sparkling water.