Rosemarie's Fresh Mint Lemonade...

jessica hosted recipe club last month & i have been dreaming about it ever since!  it is perfectly fresh & summery!  i also love that you can make a big batch of the syrup & use it slowly.  i hope you love it as much as i do!  happy bbq season!

-picture courtesy of cafefernando.com 

{rosemarie's fresh mint lemonade}

2 cups sugar

2 1/2 cups water

1 cup good orange juice (not from concentrate)

1 3/4 cup fresh lemon juice

1 cup fresh mint leaves, firmly packed

In a medium sauce pan over medium-high heat, mix sugar & water.  Cook for 5 minutes.  Remove from heat & let cool.  Stir in juices & pour over mint.  Let stand 1 hour, then strain.  Chill in the refrigerator until ready to use.  When you are ready to mix drinks- fill a glass with ice, add a 1/2 a cup of Mint Lemonade Syrup, add water to desired concentration.

**if you want to make a large batch, mix chilled syrup with water to the desired taste.  Don't add ice until you are ready to drink or it will water it down.

don't forget...

to make this, this weekend!  this is one of my favorite cakes & i don't ever miss an opportunity to make it!  hope you all have a very happy holiday & partake of some really good EATS!

{Flag Cake}

2 1/4 sticks butter, at room temperature

3 cups sugar

8 large eggs, at room temperature

1 cup sour cream, at room temperature

2 teaspoons pure vanilla extract

3 cups all-purpose flour

1/3 cup cornstarch

1 teaspoon salt

1 teaspoon baking soda

Frosting:

4 sticks butter, at room temperature

3-8 oz. packages cream cheese, at room temperature

1 pound confectioners’ sugar

2 teaspoons pure vanilla extract

2 half-pints blueberries

4 half-pints raspberries

Preheat oven to 350 degrees. Spray an 18 x 12 x 1 1/2

sheet cake pan with Pam for baker”s or Baker’s Joy.  Cream the butter and sugar on high speed until light and fluffy. On medium speed, add eggs, then add sour cream and vanilla. Scrape down the sides and stir until smooth.  Sift together the flour, cornstarch, salt, and baking soda in a bow. With the mixer on low speed,

add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20-30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer. Mix just until smooth.  Spread 1/2 of the icing on top of the cooled sheet cake. Outline the star section of the flag with a

toothpick. Pipe two rows of icing, then place 2 rows of raspberries, alternating, to form the stripes of the cake. Fill the upper left corner with blueberries. Pipe stars on top of the blueberries.

Before covering cake with plastic wrap,  place toothpicks in the corners & a few in the middle of the cake to keep the plastic from touching your work of art:)

strawberry lemonade bars...

when you get creative in the kitchen good things don't always happen:)  lucky for all of us this time the outcome was delicious!  it is no secret that i am in love with anything lemon!  but the strawberry in this really balances out the flavors.  i know the recipe is long, & it seems like a lot of steps, but they aren't hard at all.  they are perfect for summer or any other time!

{strawberry lemonade bars}

~crust~

1 cup butter, softened

1 cup powdered sugar

1/2 tsp. salt

2 cups flour

in a large bowl, cream together butter, sugar & salt until light & fluffy.  add flour & mix until just combined.

line a 9x13 pan with parchment paper that hangs over the long sides.  spray parchment paper & sides with non-stick cooking spray.

press crust into the bottom of pan.  bake at 350 degrees for 15-20 minutes or until just starting to turn golden.

~lemon curd layer~

8 egg yolks

2 cans sweetened condensed milk

1 1/2 cups fresh lemon juice

in a medium bowl whisk together all ingredients & pour over hot crust.  return to oven & cook for an additional 25-30 minutes.  chill in the fridge while making the next layer.

~lemon cream layer~

2- 8 oz. packages cream cheese, softened

1 can sweetened condensed milk

3/4 cup fresh lemon juice

grated zest from 1 lemon

1 pint strawberries, hulled & sliced

in a medium bowl, whip together all ingredients until thick & fluffy.  spread over cooled lemon curd layer.  arrange the sliced strawberries over the top of the cream layer.  place in the fridge to chill while making strawberry glaze.

~strawberry glaze~

1 pint strawberries, pureed in blender or food processor

1 cup water

1 cup sugar

3 TBSP corn starch

in a medium pot, over medium heat, combine strawberries & water.  in a small bowl, combine sugar & corn starch.  whisk sugar into strawberry mixture.  bring just to a boil, whisking constantly.  spread over sliced strawberries.  return to fridge to chill completely.

Enjoy!

brit's coconut shrimp...

i made these for Father's Day & served them with the aloha salad instead of chicken!  they are so yummy & really not to tough!  they were the perfect pair for our Father's Day Surf & Turf!  hopefully they find there way into your kitchen too!

brit's aloha chicken salad...

i love a salad similar to this one at Zupas so much, i have tweeked a few things to make it the way i wanted it but that what makes cooking so great!   so, my girlfriend debbie lew & i rolled up our sleeves & started blending up ingredients to create just the right dressing.  after a couple of tries & a sink full of bad batches, we finally agreed... perfect!  let me know what you think!

{aloha chicken salad with pina colada dressing}

3 romaine lettuce hearts, chopped

2 large cans mandarin oranges, drained

1 large can pineapple tidbits, drained

1 red onion, diced

1 1/2 cups tortilla strips

3/4 cup crumbled feta cheese

3-4 chicken breasts, cooked, cooled & cubed

toasted coconut, optional

Toss all of the ingredients together in a large bowl or layer on a platter.  Serve with Pina Colada Vinaigrette dressing.

PINA COLADA VINAIGRETTE

1/2 cup plus 2 TBSP sugar

1/3 cup mr. & mrs. T's pina colada drink mix

1/3 cup rice or apple cider vinegar- rice will make it more mild or 

apple cider will make it stronger tasting

1/2 tsp. ginger powder

1 tsp. dry mustard

1/2 tsp. salt

1 1/4 cup vegetable oil

In a blender combine all ingredients except the oil.  Blend well until light & frothy.  With the blender still on, slowly add oil in a steady stream.  Keep blending until the dressing is emulsified & thickened.  

brit's creamy lime pies...

these are such a great compliment to any summer dinner.  they are cool, creamy, refreshing & super delicious!  i actually used pre-made mini pie crusts.  they cut quite a bit of time out of the process & made them the perfect size.  whip some of these up for a super yummy & easy treat!

{brit's creamy lime pies}

8-10 mini graham cracker crusts

3/4 cup fresh lime juice

2- 8 oz. packages cream cheese, softened

1 can sweetened condensed milk

finely grated zest of one lime

green food coloring

1 cup cream fraiche or crema

1/4 cup whipping cream

1/4-1/3 cup powdered sugar

In a large mixing bowl, whip together lime juice, cream cheese, sweetened condensed milk & lime zest.  Add 1-2 drops green food coloring.  Spoon into pie crusts & place in the fridge.

In a seperate bowl, whip together cream fraiche, whipping cream & powdered sugar.  Whip until light & full.  Spoon onto lime filling & put back into the fridge.  Chill at least 4 hours or overnight.

Garnish with sliced lime.

kacy's layered peanut butter cup bars...

i love these bars so much!  i had them for the first time when i was pregnant... & i was hooked!   and who doesn't love a peanut butter cup!?!

{kacy's peanut butter cup bars}

3/4 cup brown sugar
3/4 cup sugar
3/4 cup butter or margarine
3/4 cup peanut butter
2 eggs
3/4 tsp soda
1/2 tsp salt
1 tsp vanilla
1 1/2 cup flour
1 1/2 cup oats
 
Cream together sugars & butters. Add eggs and vanilla. Mix well. Add remaining ingredients and mix well.
Spread into a jelly-roll pan and bake @ 350 10-12 minutes. Cool for 10 minutes. Whip 1 1/2 cup peanut butter and spread over warm bars. When completely cool, spread with chocolate frosting. (homemade or canned)