This recipe is from the Martha Stewart website. Tastes similar to a punch I have had at many party’s. The one with ice cream and ginger-ale. This recipe calls for raspberry or strawberry sorbet. We tried it with a mix of lime, raspberry and orange. Cheers.
Raspberry or strawberry Sorbet
Use a melon baller to make scoops from sorbet. Drop sorbet into individual glasses of lemonade.
I bought a huge bag of lemons with the idea that it would be fun to make lemonade with the kids. I only have a hand reamer, nothing fancy, powerful or fast. My son was anxious to get to the good part, drinking it. We tried several ratios to get it just right. First we started with 1 1/2 cups of lemon juice (my son wanted to use all the lemons) plus 1 cup of sugar and 1 3/4 cups water. Then we tried 1 cup sugar and 4 cups of water but the little chef thought it was still too bitter. Finally, we went to the internet and found a recipe and it worked.
1 3/4 cups sugar
8 cups water
1 1/2 cups lemon juice (about 8-10 lemons)
In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
Remove seeds from lemon juice. In a pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.
Pink Lemonade – 1/4 cup cranberry juice
Strawberry Lemonade – 1 pint strawberries, 8 tablespoons plus 2 teaspoons superfine sugar. Puree strawberries and sugar in a blender.
Try making Lemonade Floats or set up a Lemonade Bar. Set out the simple syrup, lemon juice, water and ice. Grab a glass and make your own cup of lemonade.
This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, a soup with pork and hominy.
Yellow squash, sliced
1 small can of corn, do not drain
Salt and pepper, to taste
Mozzarella cheese, shredded
Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.
Alternatives: From time to time I add something new.
1 small onion, sliced (optional)
1-2 cloves garlic, minced (optional)
Green and red pepper, sliced (optional)
I found this recipe, along with several other cool treats, on the internet some time ago. Sorry I do not remember the site.
2 Cups boiling water
1 Package Jell-o Gelatin Dessert, any red flavor
1 Cup sugar, divided
2 Cups cold water
16 Paper Or Plastic Cups — (5 oz)
1 Package Jell-O, Berry Blue Flavor
8 Oz Cool Whip
STIR 1 cup of the boiling water into red gelatin and 1/2 cup of the sugar in medium bowl at least 2 minutes until completely dissolved. Mix 1 cup of the cold water and ice cubes to make 2 cups. Add to gelatin, stirring until ice is melted.
POUR about 1/4 cup gelatin into each paper cup. Freeze 1 hour.
MEANWHILE stir remaining 1 cup boiling water into blue gelatin and remaining 1/2 cup sugar in medium bowl at least 2 minutes until completely dissolved. Mix remaining 1 cup cold water and ice cubes to make 2 cups. Add to gelatin, stirring until ice is melted. Refrigerate 1 hour.
PLACE about 3 tablespoons whipped topping over red gelatin in each cup. Carefully pour about 1/4 cup blue gelatin over whipped topping. Freeze 1 hour or until almost firm. Insert wooden stick into each cup for handle.
FREEZE 4 hours or overnight until firm. Place bottom of cup under warm running water for 15 seconds. Press firmly on bottom of cup to release pop. Store leftover pops in freezer. Makes 16 pops.
This recipe came from my sister-n-law Emily.
4 packages (10 oz each) frozen raspberries, thawed
1 can (6 oz) frozen lemonade concentrate, thawed
2 quarts ginger ale, chilled
Cook raspberries 10min. Rub through strainer with wooden spoon. Cool. Add lemonade concentrate; stir in ginger ale. Serve immediately with crushed ice. 12 servings (1 cup each)
I got this recipe from a magazine but the name eludes me. The recipe was submitted by Bob Barker the late host of the Price is Right. Beware this makes a ton.
1 pound tri-color fusilli pasta
3 bell peppers (yellow, red and green), cut into strips
6 oz grape tomatoes, halved (1 cup)
1/2 cup pitted kalamata olives, coarsely chopped
1 (6.5-oz) jar marinated artichokes, drained and chopped
1 red onion, sliced
2 cloves garlic, finely chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 cup packed fresh basil leaves, chopped
1 teaspoon lemon juice
Salt and pepper
In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar. Add the pasta, basil and lemon juice and toss again. Season to taste with Italian seasoning, salt and pepper.
Summer is a perfect time for creating memories. There is so much to do both indoors and out.
1. Pick Your Own Fruit Farm: My kids love fruit. This summer I thought it would be fun to take them to the U-Pick your own fruit farm. If you are not sure if there is a farm in your area log onto www.pickyourown.org and put in your zip code. You might want to ask around too. The website only list farms that have registered with the site.
2. Water Park: For more fun in the sun, try creating your own backyard Water Park. Build a pirate ship using sturdy buckets to support a wood plank over a kiddie pool filled with water. Watch out for the shark infested waters below.
3. Water Fight: Have a water fight using spray bottles or squirt bottles.
4. Slip-N-Slide: Use plastic ground cover and dish soap to make a â€œslip n slide.â€
5. Backyard Waterfall: Use a sprinkler as a shower waterfall.
6. Car Wash: Have a car wash. Line up the kiddie cars and bikes. Fill a couple of buckets with soapy water. Give each kid a sponge or wash cloth to wash the cars. We have also added small toys that needed to be cleaned.
7. Water Carnival: Plan a carnival with water games reminiscent of summer camp?
Water balloon toss– toss a water balloon back and forth. Take a step backwards after every toss. The last pair left with a water balloon wins.
Shave the balloon– Give each team a can of shaving cream, a razor and a balloon. Place the items at the finish line. The first player runs from the start line to the finish line, blows up the balloon, runs back and tags the next player. That person runs to the finish line and puts shaving cream on the balloon, runs back and tags the next player. That person runs to the finish line and shaves all the cream off the balloon. The first team to finish wins.
Sponge tag– throw a wet sponge at a player. If they get hit, they are it.
Sponge Race– give each team one empty bucket and one filled with the same amount of water. Place the bucket with the water at the starting line. The empty bucket is places across the yard at the finish line. Using a huge sponge the first person on each team soaks up as much water as they can and carries it to the finish line. Squeeze the water into the bucket and run back to fill the sponge up again. The team to empty their bucket first wins. You can also hand the sponge to the next person on the team.
Water hose limbo– attach a nozzle to a garden hose. Turn the nozzle to the strongest setting. Use the stream of water as a limbo stick.
Beach Ball Race – Place two beach balls on a starting line. Use a water gun to drive the ball across the yard. The first ball to reach the finish line wins.
8. Go Fishing: Take your kids on a fishing trip.
9. Go Camping: Depending on your level of comfort, you can rent a cabin or pitch a tent. If you have little kids pick a spot close to the bathrooms just in case they need to make a midnight visit.
If you have any summer traditions or activities you would like to share let us know.
Our version of Huevos Ranchos was adapted from Juanita Sorrez, a friend I met while in Freemont Texas. She calles this dish, “the poor man’s breakfast”. She made hers with left over homemade flour tortillas, from the day before, torn into bite sized pieces, scrambled eggs, cheese and salsa. Juanita’s salsa was so hot, when she was a girl her father would tell her “Juanita, your salsa is so hot it would make the devil fart.” I always got a laugh out of that.
Juanita tried to teach me how to make her most sought after flour tortillas but I could never get them just right. Her tortillas are thick and soft and tender. Mine were always thick and crumbly. Making Juanita’s “poor man’s breakfast” with inferior tortillas just will not do. Then I came across a variation of huevos ranchos on Smitten Kitchen. She cooked the whole egg on top of the warmed tortilla. Try as I might it was a flop every time. Either the egg was over cooked or the tortilla. I liked the idea of a poached egg though. I also wanted the prep to be simple. My daughter was the final inspiration. While I tend to stick to designated breakfast type foods she can eat anything. Including a bean and cheese burrito with lettuce. I know that does not sound so odd as breakfast burritos are a weekly staple in this house. Although it is how a semi runny poached egged ended up on a bed of refried beans, cheese, and salsa. It is not Juanita’s but it is oh so delicioso!
6 Tortillas (taco sized flour or corn)
1-2 tablespoons butter
3 tablespoons water
1 (15 ounce) can refried beans
1- 1 1/2 cups Colby cheese, shredded
Heat a skillet, with a lid, over medium heat. Melt butter making sure to coat the bottom of the pan. Add the eggs. Once the whites have turned white add the water, reduce the heat to low or turn off, and cover. Continue to cook until desired doneness, about 2-5 minutes.
If using canned refried beans pour contents into a pan over medium-low heat. Add a few tablespoons of water and mix throughly. Reduce heat to low.
Heat corn tortillas in a little oil. When it’s brown, flip it over. Warm flour tortillas on a dry skillet.
To serve, spread each tortilla with some beans, sprinkle with cheese, a drizzle of salsa (or more) and top with the egg. Garnish with a little cheese, salsa and cilantro.
– Replace the egg with scrambled eggs
– Additional toppings:
Whether it is cracking eggs, measuring ingredients, or setting the table, helping plan the menu, or anything else age appropriate; when kids are part of the preparation and cooking process, they tend to eat what they had a hand in making.
To help get my kids involved in the meal, we pretend we are going grocery shopping. We use a medium sized wooden basket to shop for the ingredients I need in the pantry and in the refrigerator. One of them will hold the basket while the other one puts the items in. Sometimes the oldest plays cashier.
This is a recipe inspired by my friend Jean S. The first time I had one was at her house. She is an amazing cook. I loved going over to her house for dinner because she always made something amazing. Her secret she said was cooking magazines. Essentially the Navajo taco is just that, a taco. The toppings are virtually endless. In fact the night I had this at Jeanâ€™s house we had grilled shrimp. You can also serve the fry bread for dessert with some honey butter.
2 c flour
1/2 tsp salt
1/2 c dry milk powder
1 tbsp baking powder
1-1/2 tbsp shortening
2/3 to 3/4 c warm water
Vegetable oil for frying
In a medium bowl mix dry ingredients; cut in shortening. Gradually add the water, mixing until dough comes together to form a ball. Be careful not to knead or mix the dough too much or the bread will be crispy or tough. Divide into 10 balls. Cover; let rest for 15 minutes. Roll each ball into a 6-inch circle. Make a small hole in the center of each disc. This will allow it to cook evenly. Pour the oil into a pan. There should be about 1-2 inches of oil. Heat to 375. Slide each disc into oil; fry for about 2-3 minutes on each side or until puffed and golden. Drain.
To serve top the flat bread with your choice of meat then add the vegetables. Enjoy!