When I was a kid, I remember my Aunt Joyce making this slush for a family holiday. All the kids wanted it but we couldn’t have any because it had alcohol. The next time my aunt made it, she didn’t put any liquor all her nieces could enjoy it as well. Probably ever since then, that’s how my aunts make it.
For those of you who attended my wedding shower, this was served as a punch in the bee hive container. Here’s hoping you have a baby shower, brunch, wedding shower, or summer party you can serve this tasty drink.
Photo courtsey of Pinterest
Fruit Punch/Slush by Joyce Miller
1 can frozen orange juice
1 can frozen lemonade
46 oz. can pineapple juice
46 oz. can apricot nector
1 – 2 liter bottle Sprite
Mix and serve. Add vodka if desired. Freeze for slush.
- I have a hard time finding a bottle of apricot nector in Kansas City grocery stores. I can usually find it sold in a six pack of cans near the tomato juice.
One of the places Jeremiah and I eat out at a lot is Chipotle. On more than one occasion, we have tried to make our own at home. I also was telling Jeremiah about these amazing black beans and rice I had eaten at the Culinary Center of Kansas City. I was convinced they used chicken broth and I could try to replicate the flavor at home.
This was our attempt last week and trying to replicate both these tasty dishes. Although we thought the Carne Asada had really good flavor, making it along with rice, beans, guacamole, and Pico from scratch made quite a mess to clean-up. Sometimes, it’s just easier to go out and stand in line.
Carne Asade by Show Me the Yummy
2 lb. flank steak
1 tsp. paprika
1 tsp. cumin
1 tsp. chili powder
½ tsp. salt
½ tsp. pepper
1 tsp. onion powder
1 tsp. garlic powder
2 T. olive oil
¼ c. orange juice
¼ c. lime juice
¼ c. lemon juice
¼ c. soy sauce
2 T. white vinegar
In a small bowl, mix spices. Then, stir in oil. Rub half of mixture on each side of the steak. Mix together remaining ingredients. Spray Crockpot with nonstick spray. Pour in half of juice mixture. Place in steak and pour over with remaining juice. Cook on low for six hours.
Black Beans by Amber Bourek
8 oz. dry black beans
1 c. low sodium chicken stock
½ diced yellow onion
2 crushed garlic cloves
1 tsp. paprika
1 tsp. cumin
1 tsp. chili powder
Rise black beans. For beans in sprayed Crockpot. Cover with 1 cup of chicken stock and enough water to cover by two inches. Add in onion, garlic, and seasonings. Cook on high for six – seven hours.
I put together a few recipes to make this dish. I cooked them for 4 hours. They were still a little hard so I kept cooking them. My husband thinks we should have soaked the beans for 24 hours and then they would have cooked in 3 ½ to 4 hours.
I was looking for a recipe to use up some raspberries in my freezer. I ran across this recipe which also used the one banana laying on my counter. Jeremiah and I decided it wasn’t too bad. No flavors were overwhelming and it’s a pretty healthy drinks.
Raspberry-Orange Immunity Smoothie by Dr. Oz and Dr. Roizen
1 c. nonfat milk or soy milk
1 c. frozen raspberries
1 medium banana
1/3 c. of orange juice & one ice cube or 1 T. frozen orange juice concentrate
Blend together and serve.
I know all of you are frantically planning your Thanksgiving dinners. A few weeks ago, my boyfriend and I took a class at the Culinary Center of Kansas City. It was the second class we had taken there. The theme for the class was “Everything But the Bird.” At the end of the class, Jeremiah and I were ready to cook fresh dishes for our families. I made this one up today. My teacher served it over cheese and crackers. I bet it would also be good on a post Thanksgiving turkey sandwich. Super easy so I hope you will give it a try.
Cranberry Orange Sauce with Apricots by Rachel Ciordas
12 oz. fresh cranberries
½ c. dried apricots, chopped
½ c. unsweetened applesauce
½ c. orange juice
¼ c. fruit preserves
Combine all ingredients and cook over a medium-high heat until cranberries pop (about 10 minutes). Cool and serve at room temperature.
- I used apricot preserves.
- You can use frozen cranberries. I got these on sale last week for $.98 at Sprouts. I threw a bag in the freezer to cook up this recipe again.
Some of my friends don’t like to cook with lots of ingredients. This one is for you. It’s a simple and tasty smoothie with just three ingredients. Did you know that eight strawberries pack the power of a day’s worth of Vitamin C? A few strawberries short but the orange juice will help you get there. This simple smoothie is also packed with potassium and folic acid.
Perfect Smoothie from Pinterest
1 c. orange juice
6 frozen strawberries
Blend and serve.
I’m a pretty practical person. When my mom ask me what I want for a holiday gift, I usually have a hard time coming up with stuff. This year, I decided to take my birthday money though and invest in a Ninja blender. Sure, we have all seen the infomercials for it – but does it really work? I did a little online research. I usually don’t read people comments on stuff because it just gets my heart racing. The anonymity of the internet makes people think they can say anything. But I figured if the major of the 100 reviews written on multiple websites were good, maybe all those people weren’t paying to write them. I also chatted with a friend of friend who said it worked good at everything but chopping kale. Ice was my biggest concern. I had some cheap blender and it couldn’t chop ice for anything. I wanted a Starbucks quality blender at a price that fit my budget. The basic Ninja is $99. I used my Bed, Bath, and Beyond 20 percent off coupon getting it down to $80. With birthday money, I could justify the expense.
This smoothie was one of my first test. I have to say, it work beautifully. (Just so you know, I haven’t been paid a dime to say this or anything else on my blog). In the weeks ahead, I will share how it did on other recipe. (I’m even going to give homemade ice cream a try even though I didn’t buy that level of Ninja.) This recipe is definitely a keeper though. I saw it while watching Pioneer Woman on the Food Network and found the exact recipe on the internet. It will be on my Pinterest favorites if you want to tag it for later.
Orange Resolution Smoothies by Ree Drummond
2 c. frozen mangos
2 c. peaches
2 c. Greek yogurt
1 c. Orange Juice
1 c. pineapple
¼ c. honey
1 c. mini carrots
Blend together and serve. Makes eight servings.
- I used canned pineapple packed in natural juices.
- I chopped up the carrots.
- I cut the recipe to a fourth and it made a good cup and half smoothie.
An easy Asian inspired recipe.
Pork Tenderloin from Pinterest
1 package of pork tenderloin (2-2.5 lbs)
4 garlic cloves
1/4 c. soy sauce
2 T. mustard
4 T. honey
4 T. orange juice
1 T. rosemary
salt and black pepper
3 T. Olive Oil
Grease a 13 x 9 pan. Place pork loin(s) in dish. In a bowl, mix together remaining ingredients. Pour over pork. Bake at 350 degrees for 45 minutes, basting half way through. Let it sit for 10 minutes before serving.
- I cut a 1.5 lb. pork tenderloin in half and placed it in a smaller baking dish. I thought the meat was a little pink for my taste. I cooked an additional 15 minutes at 400 degrees.
- I used a honey dijon mustard.
- I was a little short on honey so I added 1 T. of light syrup.
- I used jar chopped garlic. I probably put in two teaspoons.
- I made this recipe with light soy sauce.
I loved this simple three ingredient recipe. Each bite better because it is low in fat. It’s good even without the dusting of powdered sugar.
Low-fat Creamsicle Cake from Pinterest
1 box white cake mix
1 (6 oz.) non-fat Greek yogurt
1 c. orange juice
Mix all three ingredients in a bowl and pour into a 8 x 8 glass baking dish. Bake at 350 degrees for 30-33 minutes. Dust with powder sugar before serving.
Nutritional Information Per Serving (makes 9 servings): 201 calories, 4.4 g. fat, 40 g. carbs, 1.1 g. fiber, and 3.3 g. protein
- I used sugar free cake and 100% orange juice to decrease sugar intake.
As a kid, I didn’t really eat a lot of sweet treats. My sister was allergic to chocolate so that meant I never got to eat chocolate candy bars. Occasionally, we might go to the Dairy Keen (yes, you read that right) to get a soft serve ice cream cone. But once in a blue moon, we might go to Goodrich Dairy in Norfolk. Goodrich locations are homemade ice cream, treats, and malts/shakes stores throughout Nebraska. I loved a Goodrich Malt. In fact, I still enjoy stopping for this treat on a warm Spring/Summer day driving through Lincoln on my way back to Kansas City.
I will never forget a trip to Goodrich as a pre-teen. My mother, sister, sister’s friend Jeanna, and I stopped at the Goodrich store in Norfolk to get some ice cream. A child we didn’t know kept screaming “I want a Monkey Tail.” In case you aren’t familiar with this cold treat, it is a frozen banana covered in chocolate. I don’t entirely understand why this child wanted that over homemade ice cream but I will never forget those tears streaming down their face in disappoint as they left without their monkey tail. I’m sure their parents where just mortified.
As I ran across this recipe on Pinterest, it made with think of that Goodrich experience. This super easy refreshing treat is perfect for your next summer barbeque.
Fruit Skewers on Pinterest
4 bananas, sliced
2 T. orange juice
green and red seedless grapes
Line a cookie sheet with waxed paper. Mix sliced bananas with orange juice. Thread skewers alternating grapes and bananas. Melt chocolate chips in the microwave on high for 1 minute, stir, and follow with 20 second intervals until completely melted. Scoop melted chocolate into a Ziploc bag and seal. Snip corner and drizzle over skewers. Place in freezer for 2 hours. Defrost for 5 minutes before serving.
- I used a frozen banana to make my skewers. If you do that, I would use half the amount of orange juice. They can be very slippery.
- I only had red grapes. It worked just fine.
- Blueberries would also be good.
- I halved the recipe and melted probably ¼ c. of chocolate chips. But I think almond bark would also work if you wanted a white chocolate taste.
- I placed a Ziploc bag in a glass and poured melted chocolate into baggie. It’s the easiest way to fill the bag with spilling or burning yourself.
When I think of rhubarb, I think of the house I grew up in. Behind our house in Wisner, my parents had a rhubarb patch and apple tree. Unfortunately, our tree was struck by lightning so the apples it produced were not edible. I remember my mother sending me out in the summer time to pull rhubarb for recipes she would make. The recipe I remember the most was a coffee cake.
When we moved to Wayne, my Grandma Fletcher helped me plant a garden our first year. When we started, the only thing in the garden was rhubarb and Morning Glory flowers growing up the vine. I really wanted strawberries and pumpkins. I learned a few very important lessons. 1) I don’t have a green thumb. 2) You can’t grow strawberries right away. 3) Pumpkins take over and spread everywhere. My great uncle Bob would often come over and take our rhubarb to make jam. The blessing of course is that he would share it with us for providing the rhubarb.
As an adult, I occasionally find recipes I want to make with rhubarb. My dear friend Chuck even has a whole recipe book with just rhubarb recipes. A few months ago, I noticed they sold it in the freezer section at Hy-Vee. I picked up some rhubarb in hopes of making a few of those recipes.
During a recent trip to visit my family, my sister had the television on The Food Network. The Barefoot Contessa was making a Strawberry Rhubarb Crisp. It looked so good I decided to make it a few days ago. I wish I could capture the smell of this amazing recipe straight from the oven to share with you through my blog. I guess this beautiful picture will have to do until you cook it for yourself.
Strawberry Rhubarb Crisp by The Barefoot Contessa
4 c. rhubarb, chopped
4 c. strawberries, chopped
1 1/4 c. sugar
1 1/2 tsp. orange zest
1 t. cornstarch
1/2 c. orange juice
1 c. flour
1/2 c. brown sugar
1/2 tsp. salt
1 c. oatmeal
12 T. (1 and 1/2 sticks butter), chopped
Preheat oven to 350 degrees. Mix rhubarb and strawberries with 3/4 c. sugar. Add orange zest. Dissolve cornstarch in orange juice. Pour into large baking dish (2 qt. oblong). Mix flour, salt, brown sugar, remaining granulated sugar, and oatmeal together. Mix in cubed butter. Sprinkle onto of fruit. Bake for 1 hour.
(Please note – I cut the recipe in half.)