Raspberry Lemon Lime Deliciousness

Now that we are dealing with temperatures in the 100s my husband informed me that he needs something to really quench his thirst when he gets home from work. Water is just not cutting it. So I decided to try to find a drink similar to one that we had at Cafe Rio the other night...a raspberry lemon limeade. This drink isn't the same but it is equally as delicious! My kids loved to help me juice the lemons and limes and I couldn't help but think how beautiful it would look in a punch bowl served at a shower or open house (and when I mentioned that to my husband he remarked that we would need to buy a punch bowl before that dream became a reality.) Baby steps.

You will need:

6 lemons, juiced

2 limes, juiced

1 cup sugar (oh my, I know!)

6 cups water

1 cup fresh raspberries

Combine the liquids and the sugar until it dissolves and then add the raspberries. Let it sit several hours or overnight.

"Mommy Juice"

We are a smoothie family! The kids refer to them as "Mommy Juice" not because only mom can drink them...but because mom loves to make them. I refuse to pay money at smoothie cafes because they charge an arm and a leg...and homemade smoothies are more fun anyway! Not only are they a great way to cool off in the summer but they can be nutritious too! Bring out the fun straws and glasses and the kids will love it!

***I should add that we have a Vita-mix which is a high-powered blender. It crushes up the ice and frozen fruit with no problem while another blender might suffer. It's pricey...but worth every penny.***

A lot of times I add half a big carton of vanilla flavored yogurt, a squeeze of honey, and a variety of frozen fruit (I've used berries, peaches, melon, grapes...etc.) You don't have to add ice because the frozen fruit makes it cold. You could also throw in some ripe banana.

Here are two recipes that we have tried in the last month that we love...you won't be disappointed!

Cool Papaya Smoothie (Harry and David)

1 ripe papaya, halved lengthwise and seeded

2 Tbsp. sugar

1 tsp. vanilla extract

The juice of 1 lime

1/2 cup cold milk

2/3 cup crushed ice

Scoop flesh out of Papaya skins and puree in a blender with lime and sugar. Add milk, vanilla and ice. Process until smooth and frosty, then pour into tall glasses. Serves 4.

Strawberry Tsunami wantabe (adapted or stolen from Jamba Juice)

16-20 oz. lemonade (depending on how much you want to make and the consistency you like, start with less and you can add more later)

4 scoops of Lime Sherbet

A handful of frozen peach slices

2 handfuls of frozen strawberries

Blend together, pour into a fun glass, add a straw and ENJOY!

Chilled Christmas Punch

I needed a quick christmasy punch last week and found this one on allrecipes.com. The cinnamon really gives it a christmasy kick. My husband liked it so much he asked me to make it again for Christmas dinner.

Enjoy!

Orange Julius

1 c water
1 c milk
1/2 c sugar
1 tsp vanilla
6 oz concentrated orange juice
6-8 ice cubes

Put all ingredients into blender. Mix well and serve.

Strawberry Lemonade

Don't have hundreds of lemons? Try this quick drink for parties.

2 cans frozen Minute Maid lemonade concentrate
1 2-liter bottle club soda, chilled
1 12-oz can frozen sweetened strawberries, slightly thawed
¼ cup strawberry syrup
Ice
Lemon slices for garnish

1. In a large pitcher, dissolve frozen lemonade with 4 cans cold water and 2 cans club soda. When dissolved, pour into large punch bowl.
2. Add 2 large scoops frozen strawberries, or more or less as desired.
3. Add strawberry syrup and ice in desired quantities.
4. Stir and add lemon slices to float as a garnish.
5. As punch sits, add more club soda as needed.

Summer Slushy

Happy Mother's Day!!!
I was hoping to do something fun on the blog for Mother's Day but I've been out of town all weekend and just couldn't think of anything to do. So instead here's my recipe for the week! :) I hope you all have a great day!

Summer Slushy

1 can frozen orange juice
1 can frozen lemonade
1 tsp almond extract
1 tsp vanilla
4 cups sugar
16 cups water

Mix together and pour into 2 1-gallon freezer bags. Freeze overnight. Dump bags out into a large picture or punch bowl and pour 2 liters of sprite over to serve. This obviously makes a lot so it's nice for parties. Or you can half it and just do one bag/1 liter worth just have as a family treat!

Homemade ginger ale and pumpkin butter

I know, I know...I have not posted my welcome profile posting yet....but I will soon, I promise!

I made two recipes this evening for our gathering tomorrow and they are so tasty that I had to quickly share them!

HOMEMADE GINGER ALE

2 cups light brown sugar
1/2 lb fresh ginger, cut into 1/4 inch thick "coins"
1 cinnamon stick
pinch of cayenne pepper
sparkling water

1. Bring sugar, ginger, cinnamon stick, and 2 cups of water to a boil in a large saucepan. SImmer 5 minutes, then remove from heat, and stir in cayenne pepper. Let cool.
2. Strain liquid into small pitcher, and discard ginger and cinnamon (I kept the ginger, cut off the outside peel and made it into candied ginger instead of throwing it away). COver, and refrigerate until ready to use.
3. To serve, ladle 1/4 cup ginger syrup into tumbler filled with ice. Top with 3/4 cup sparkling water (6oz), and stir.

PUMPKIN BUTTER

2 1/2 cups pumpkin, cooked and mashed (or 1 can)
1/2 tsp ground cloves
3/4 cups sugar
1/4 tsp ground allspice
1/4 cup Apple cider, orange juice, or apple juice concentrate
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon

Combine all ingredients in a heavy saucepan. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes or until the mixture thickens. Cover and chill. Makes 3 cups.

Enjoy!

~Heathere

Caramel Apple Cider

YUM YUM YUM! This is tasty stuff. I even like to make the whip cream to top our apple crisp. This recipe comes from Family Fun (of course!).... enjoy and have a very spooky Halloween!

Cider
1/4 cup heavy cream
1/4 cup brown sugar
3 cups apple cider
1/2 cup water
Caramel whipped cream
1/2 cup heavy cream
1 tablespoon brown sugar

1. First, bring the cream and brown sugar to a boil in a medium saucepan over medium heat. Stir in the cider and the water and raise the heat to medium high, heating just until the cider begins to steam, about 4 minutes.
2. Divide among 4 mugs, top each one with 2 tablespoons of caramel whipped cream (recipe follows) and serve immediately.
3. Caramel Whipped Cream: In a small chilled bowl, whip the heavy cream with the brown sugar until soft peaks form.