Summer means lots of time to try new things and spend your days outside with friends and family. That being said, here are a few of my favorite summer treats, thanks to Pinterest!
Moscato Peach Wine Slushies
1 bottle Moscato Wine (750ml) (I used Barefoot brand) plus more for blending *see note
2 cups frozen peaches (unsweetened)
½ cup powdered sugar (can cut back but it needs to be pretty sweet)
Add frozen peaches, sugar and a few splashes of moscato to food
r blender. processor o Blend until completely smooth.
Pour in the rest of the moscato and blend until incorporated.
Quickly pour mixture into ice cube trays. (stir if peaches begin to settle on the bottom of blender jar)
Place frozen cubes in a blender. ( I never measure them out. I just toss a handful in and add more if I need it)
Add a splash of wine to make blending easier.
Blend until slush consistency, adding a splash of wine to thin it out if needed.
Pour into wine glasses, add a straw (if desired) and serve immediately.
Garnish with fresh fruit like strawberries and peach slices
You’ll need to add a few splashes of wine to the frozen ice cube for blending. You can reserve a small amount of wine or just use some wine from another bottle, which is what I do.
ADD ice! If you like for your slushies to have those tiny little ice chips then throw in a few ice cubes and a little bit more wine!
1 cup Sugar
1 cup Water
8 cup Seedless Watermelon
2 tbsp Lemon Juice
In a small pan, add sugar and water and bring to a boil.
Cook until sugar is dissolved, then set aside to cool.
Puree watermelon in batches and place in a large bowl.
Add sugar syrup and lemon juice and mix well.
place in a 13×9 dish, cover and place in freezer until firm.
Puree frozen mixture before serving.
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Raspberry Lemonade Tea
1/2 cup Sweet’N Low
(12 packets) 1 cup water
1 ¼ cups fresh lemon juice
(about 6 lemons) 2 cups raspberries, pureed
3 1/2 cups cold water
Bring the Sweet’N Low and water to a simmer. Let cool.
Add pureed raspberries to sugar water.
Add fresh lemon juice to the raspberry mixture.
Pour raspberry mixture into a large pitcher filled with cold water.
Stir and add ice cubes.
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Let me know if you try out any of these recipes!
Have a happy summer
I have recently been trying to get back on track with my eating, it is so hard to maintain a healthy diet over the holidays!
That being said, I have also been experimenting with the foods I eat, and in the process I have found a new favorite snack, a delicious banana smoothie!
This recipe is enough to make 8oz
You will need:
A few ice cubes
1tsp chia seeds
1/2 tsp flax seeds
1/2 tsp honey
(optional: coconut shreds)
All you have to do is combine all of the ingredients above and use your blender or nutribullet.
The chia seeds and flax seeds are optional, but I always add these into my smoothies to add a little healthy kick. If you are having trouble blending the smoothie, then add a little almond milk.
We found our cat 10 years ago abandoned by his mother along side his little sister who we put up for adoption. My family and I raised him from a bottle into the large 27 pound cat he is today. We are not 100% sure of his breed, since we never found his parents, but we assume he is mixed mainecoon, that’s the only reason we could think he would be so huge.
He is such a smart cat! He sits and lays on command, he comes and stays and he is the biggest sweetheart.
Playing with his catnip mouse
Some cats have the habit of hiding under furniture and running away when visitors come, but he is the complete opposite.
This is his favorite way to lay. We find him like this all the time haha
At the airport from Alaska to Florida
Check out a previous post
when we took him for a walk in Alaska! here
Made Susan Sampson’s delicious rhubarb crisp with a slight twist.
4 cups rhubarb, cut and prepared
1 cup granulated sugar
2 cups strawberries
1/4 cup all-purpose flour
3/4 cup packed brown sugar
(prep) Cut up 4 cups of the rhubarb into small rectangles and soak overnight in 1 cup of sugar
The next day add 2 cups of strawberries and let them soak for a couple hours
Mix together the rhubarb/strawberry, sugar, cinnamon and flour.
Scoop the mixture into a baking pan
Mix the flour, oats and sugar. Add butter and mix. Place over rhubarb mix
Bake for around 30 minutes (or until golden brown) in a preheated oven at 375F
This was the perfect ending to our family picnic today. Pairing this with some vanilla ice cream would be magical!
I hope you enjoy and let me know if you end up recreating this recipe!
4 tbsp. butter
3/4 cup light brown sugar
1/4 tsp. Vanilla
Turn stove to med/low heat and add olive oil until there is a thin layer covering the bottom of your pan.
Allow the oil to heat for a little and add popcorn kernels until they cover the bottom of the pan. Make sure you cover the pan with a lid or the popcorn will pop everywhere
After the times between each popped kernels begins to slow, you can remove the pan and put your popcorn into a bowl.
Sprinkle as much salt and
buttered seasoning, on the dry popcorn, as you prefer
In a separate skillet add the butter, brown sugar and vanilla
Melt the brown sugar sauce on low heat, still until the butter is completely melted and the sauce is thin and almost of a liquid form. (If you put the stove on too high it will turn the sauce into a thick glob)
Take a table spoon and lightly drizzle the sauce onto your salted popcorn
Make sure to toss around the popcorn to make sure you get the sauce on all of the popcorn