7 c. water
1 can lemon concentrate
1 pkg thawed strawberries
1 can gingerale
Mix well and serve with ice.
Sunday, February 26, 2012
Grape Punch
Ingredients
2 cups red grape juice, chilled
2 cups white grape juice, chilled
5 cups chilled lemon-lime soda
Directions
1.In a large bowl, pitcher, combine the juices; mix well. Stir in soda just before serving.
2 cups red grape juice, chilled
2 cups white grape juice, chilled
5 cups chilled lemon-lime soda
Directions
1.In a large bowl, pitcher, combine the juices; mix well. Stir in soda just before serving.
Incredible Punch
Ingredients
2 (46 fluid ounce) bottles cranberry-raspberry juice
1 (32 fluid ounce) bottle pina colada mix
2 liters raspberry ginger ale soda
Directions
1.In a large plastic container, combine cranberry-raspberry juice with the pina colada mix. Freeze overnight.
2.Remove from freezer 30 minutes prior to serving. To serve place frozen slush in punch bowl and slowly add raspberry ginger ale.
2 (46 fluid ounce) bottles cranberry-raspberry juice
1 (32 fluid ounce) bottle pina colada mix
2 liters raspberry ginger ale soda
Directions
1.In a large plastic container, combine cranberry-raspberry juice with the pina colada mix. Freeze overnight.
2.Remove from freezer 30 minutes prior to serving. To serve place frozen slush in punch bowl and slowly add raspberry ginger ale.
Sparkling Punch
Ingredients
2 lemons
3 large oranges
1 (6 ounce) can frozen lemonade concentrate
1 liter club soda
2 (750 milliliter) bottles sparkling apple cider
1 tablespoon white sugar
2 trays ice cubes
Directions
1.Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the club soda and the sparkling apple cider. Add sugar to taste. Add ice.
2 lemons
3 large oranges
1 (6 ounce) can frozen lemonade concentrate
1 liter club soda
2 (750 milliliter) bottles sparkling apple cider
1 tablespoon white sugar
2 trays ice cubes
Directions
1.Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the club soda and the sparkling apple cider. Add sugar to taste. Add ice.
Ravioli with Roasted Red Pepper Cream Sauce
Roasted Red Pepper Cream Sauce with Ravioli
Ingredients
2 large red bell peppers (or get a jar of roasted red peppers at the store.)
2 tablespoons minced garlic
1/4 cup fresh basil
3 tablespoons extra virgin olive oil ( I used 2 Tbsp).
2 cups half-and-half (or whatever milk you have on hand. I usually use whole milk or 2%)
1/4 cup grated Romano cheese ( I used 1/2 c.)
4 tablespoons butter (I used 2 Tbsp)
1 can of artichokes quartered
1/2 of Hillshire Farms Smoked Sausage cooked
salt and pepper to taste
1 bag of Tortellini or ravioli cooked
sun dried tomatoes (optional)
sauteed mushrooms (optional)
Directions
1.Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes. The jar of roasted red peppers is a great shortcut.
2.Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
3.In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix stirring occasionally.
4. Slice the sausage on a bias. Boil in water for 10 minutes until cooked. Remove and cool. Drain artichokes from can.
5.Place red pepper mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Add sausage, artichokes, tomatoes, and mushrooms. Simmer for 5 minutes.
6. Pour over tortellini, ravioli or pasta.
7. Leftover sauce freezes really well!
Ingredients
2 large red bell peppers (or get a jar of roasted red peppers at the store.)
2 tablespoons minced garlic
1/4 cup fresh basil
3 tablespoons extra virgin olive oil ( I used 2 Tbsp).
2 cups half-and-half (or whatever milk you have on hand. I usually use whole milk or 2%)
1/4 cup grated Romano cheese ( I used 1/2 c.)
4 tablespoons butter (I used 2 Tbsp)
1 can of artichokes quartered
1/2 of Hillshire Farms Smoked Sausage cooked
salt and pepper to taste
1 bag of Tortellini or ravioli cooked
sun dried tomatoes (optional)
sauteed mushrooms (optional)
Directions
1.Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes. The jar of roasted red peppers is a great shortcut.
2.Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
3.In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix stirring occasionally.
4. Slice the sausage on a bias. Boil in water for 10 minutes until cooked. Remove and cool. Drain artichokes from can.
5.Place red pepper mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Add sausage, artichokes, tomatoes, and mushrooms. Simmer for 5 minutes.
6. Pour over tortellini, ravioli or pasta.
7. Leftover sauce freezes really well!
Braided Bread with Quiche
I had this at a baby shower over the weekend and it sent me over the moon. I had two helpings and restrained myself from a third.
Ingredients: 8 Rhodes Texas™ Rolls, thawed and risen
8 ounce package cream cheese
3 cups chopped fresh spinach
1/2 teaspoon basil
1/2 teaspoon rosemary
1 egg
1/4 cup Parmesan cheese
2 cups chopped ham
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1 clove garlic, minced
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
Parmesan cheese, if desired
Directions: Press rolls together and roll out to a 10x13-inch rectangle. Mix cream cheese, spinach, basil, rosemary, egg, Parmesan cheese and ham in bowl. Spread mixture over dough. Sauté mushrooms, onion, garlic, butter, salt and pepper. Spread over cream cheese mixture. Starting with the longest side, roll dough up tightly and place seam side down. Tuck ends under. With a long, serrated knife, cut roll lengthwise in half. Carefully, roll each half so the cut side is facing out. Twist halves together 3 times and then pinch ends together and tuck under. This will form a long twist. Place on a large sprayed baking sheet. Brush with egg and sprinkle with Parmesan cheese, if desired.
Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350°F 45 minutes. Do not underbake. Cover with foil the last 15 minutes. Let cool for 5 minutes before slicing.
Braiding is optional, but better for presentation!
Ingredients: 8 Rhodes Texas™ Rolls, thawed and risen
8 ounce package cream cheese
3 cups chopped fresh spinach
1/2 teaspoon basil
1/2 teaspoon rosemary
1 egg
1/4 cup Parmesan cheese
2 cups chopped ham
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1 clove garlic, minced
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
Parmesan cheese, if desired
Directions: Press rolls together and roll out to a 10x13-inch rectangle. Mix cream cheese, spinach, basil, rosemary, egg, Parmesan cheese and ham in bowl. Spread mixture over dough. Sauté mushrooms, onion, garlic, butter, salt and pepper. Spread over cream cheese mixture. Starting with the longest side, roll dough up tightly and place seam side down. Tuck ends under. With a long, serrated knife, cut roll lengthwise in half. Carefully, roll each half so the cut side is facing out. Twist halves together 3 times and then pinch ends together and tuck under. This will form a long twist. Place on a large sprayed baking sheet. Brush with egg and sprinkle with Parmesan cheese, if desired.
Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350°F 45 minutes. Do not underbake. Cover with foil the last 15 minutes. Let cool for 5 minutes before slicing.
Braiding is optional, but better for presentation!
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