“Candy Corn” Quesadillas

Yield: 24 Servings/2 dozen

Photo by Taste of Home©

Ingredients:

• 1 rotisserie chicken, cut up
• 1 jar (16 ounces) salsa
• 1 cup frozen corn, thawed
• 1/4 cup barbecue sauce
• 1/2 teaspoon ground cumin
• 1/2 cup butter, melted
• 8 flour tortillas (10 inches)
• 1 jar (15-1/2 ounces) salsa con queso dip, warmed
• 4 cups (16 ounces) shredded Mexican cheese blend
• 2-2/3 cups crushed nacho-flavored tortilla chips
• 1/2 cup sour cream

 

Directions:

1. In a Dutch oven, combine the first five ingredients; heat through, stirring occasionally. Brush butter over one side of each tortilla.
2. Place one tortilla in a large skillet, buttered side down. Spread with 1 cup chicken mixture; top with another tortilla, buttered side up. Cook over medium heat 1-2 minutes or until bottom is lightly browned. Turn quesadilla.
3. Spread 1/2 cup queso dip over quesadilla; carefully sprinkle cheese along outer edge. Cook, covered, 1-2 minutes or until cheese begins to melt.
4. Remove to a cutting board. Sprinkle crushed chips over queso dip. Cut quesadilla into six wedges. Place a small dollop of sour cream at the point of each wedge. Repeat with remaining ingredients.

 

Nutritional Facts
1 wedge: 310 calories, 17g fat (9g saturated fat), 56mg cholesterol, 613mg sodium, 21g carbohydrate (2g sugars, 3g fiber), 15g protein.
Originally published as Candy Corn Quesadillas in Simple & Delicious October/November 2011, p11

 

 

 

Advertisement

Halloween Eyeball Appetizer Recipe

This recipe is best eaten the day it is prepared.

Photo by Taste of Home©

Yield: 12 Servings

Ingredients:

• 6 eggs
• 3 cups hot water
• 2 tablespoons red food coloring
• 1 tablespoon white vinegar
• 1/3 cup mayonnaise
• 1/4 cup chopped green onions
• 2 tablespoons minced fresh cilantro
• 2 teaspoons Dijon mustard
• 12 sliced ripe olives
• 1 teaspoon ketchup

 

Directions:

1. Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and bring to a boil over high heat. Remove from the heat; cover and let stand for 15 minutes. Place in ice water until completely cooled. Gently crack eggs (do not peel).
2. In a large bowl, combine 3 cups hot water, food coloring and vinegar. Add eggs. (If eggs are not completely covered by colored water, add more hot water.) Let stand for 30 minutes. Remove eggs with a slotted spoon; peel.
3. Cut eggs in half widthwise. Place yolks in a small bowl; set whites aside. Mash yolks with a fork; stir in the mayonnaise, onions, cilantro and mustard.
4. To level egg white halves, cut a small slice from the bottom of each; place on a serving platter. Pipe or stuff yolk mixture into center of whites. Place an olive slice on each; fill olives with ketchup. Refrigerate until serving.

 

 

Nutritional Facts
1 each: 83 calories, 7g fat (1g saturated fat), 108mg cholesterol, 104mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.

 

 

Originally published as Bloodshot Eyeballs in Simple & Delicious September/October 2008, p35

 

 

Spiced Nut Mix Recipe

Yield: 40 Servings (10 cups)

Photo by Taste of Home©

 

Ingredients: 

• 3 large egg whites
• 2 teaspoons water
• 2 cans (12 ounces each) salted peanuts
• 1 cup whole blanched almonds
• 1 cup walnut halves
• 1-3/4 cups sugar
• 3 tablespoons pumpkin pie spice
• 3/4 teaspoon salt
• 1 cup raisins

 

Directions:

1. In a bowl, beat egg whites and water until frothy. Add nuts; stir gently to coat. Combine sugar, pie spice and salt; add to nut mixture and stir gently to coat. Fold in raisins. Spread into two greased 15x10x1-in. baking pans.
2. Bake, uncovered, at 300° for 20-25 minutes or until lightly browned, stirring every 10 minutes. Cool. Store in an airtight container.

 

 

Nutritional Facts
1/4 cup: 134 calories, 8g fat (1g saturated fat), 0 cholesterol, 87mg sodium, 15g carbohydrate (11g sugars, 2g fiber), 4g protein.

 
Originally published as Spiced Nut Mix in Taste of Home October/November 1997, p27

“Bewitched” Chili

Photo by Taste of Home©

Yield: 12 Servings (3 quarts)

Ingredients:

• 1 pound bulk pork sausage
• 1 large onion, chopped
• 2 cans (16 ounces each) chili beans, undrained
• 1 can (28 ounces) crushed tomatoes
• 3 cups water
• 1 can (4 ounces) chopped green chilies
• 1 envelope chili seasoning mix
• 2 tablespoons sugar
• 12 round blue tortilla chips, halved
• 12 triangular blue tortilla chips

 

Directions:

1. In a Dutch oven, cook sausage and onion over medium heat 5-7 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Add beans, tomatoes, water, chilies, seasoning mix and sugar; bring to a boil. Reduce heat; simmer, covered, 20 minutes to allow flavors to blend, stirring frequently.
2. Top each serving with two halved round tortilla chips and one triangular tortilla chip inserted vertically into the chili between the round halves to resemble a witch’s hat.
   Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

 

 

Nutritional Facts
1 cup: 230 calories, 10g fat (3g saturated fat), 14mg cholesterol, 744mg sodium, 31g carbohydrate (8g sugars, 6g fiber), 9g protein.
Originally published as Bewitched Chili in Simple & Delicious October/November 2014

 

Halloween Candy Bark Recipe

Photo by Taste of Home©

Yield: 44 Servings (2-3/4 pounds)

Ingredients:

• 2 teaspoons butter
• 1-1/2 pounds white candy coating, coarsely chopped
• 2 cups pretzels, coarsely chopped
• 10 Oreo cookies, chopped
• 3/4 cup candy corn
• 3/4 cup dry roasted peanuts
• 1/2 cup milk chocolate M&M’s
• 1/2 cup Reese’s Pieces

 

Directions:

1. Line a 15x10x1-in. baking pan with foil; grease foil with butter. In a microwave, melt candy coating; stir until smooth. Spread into prepared pan. Sprinkle with remaining ingredients; press into candy coating. Let stand about 1 hour.
2. Break or cut bark into pieces. Store in an airtight container.

 

 

Nutritional Facts
1 ounce: 152 calories, 7g fat (5g saturated fat), 1mg cholesterol, 84mg sodium, 21g carbohydrate (18g sugars, 0 fiber), 1g protein.

 

 

Originally published as Halloween Candy Bark in Taste of Home September/October 2013, p2-8

 

 

50 Flavored Popcorn Recipes – Food Network

Celebrate Popcorn Month with these recipes from The Food Network.  The Food Network Magazine created these recipes using 12 to 16 cups freshly popped popcorn. Use a bag or two of microwave popcorn, or make your own: Heat a few kernels in 1/4 cup vegetable oil in a large pot over medium heat until one pops. Add 3/4 cup kernels and cover the pot. Cook, shaking the pot occasionally, until the popping subsides.

Three Cheese Popcorn (Number 9) – Photo by Levi Brown/The Food Network

1. Brown Butter–Lemon Cook 6 tablespoons butter in a skillet over medium heat until browned, about 7 minutes. Remove from the heat and stir in 1 1/2 teaspoons grated lemon zest; drizzle over 16 cups hot popcorn. Toss with 2 teaspoons kosher salt.

2. Ranch Melt 4 tablespoons butter with a 1-ounce packet ranch seasoning mix; toss with 16 cups hot popcorn and 2 tablespoons chopped chives. Season with salt.

3. Garlic-Herb. Melt 4 tablespoons butter in a saucepan; add 4 grated garlic cloves and 1 teaspoon each finely chopped fresh rosemary, sage and thyme and cook1 minute. Drizzle over 16 cups hot popcorn and toss with 2 teaspoons kosher salt.

4. Parmesan-Rosemary. Toss 16 cups hot popcorn with 1/2 cup grated parmesan, 3 tablespoons olive oil, 1 tablespoon finely chopped fresh rosemary and 2 teaspoons kosher salt.

5. Frito Pie. Toss 12 cups hot popcorn, 6 tablespoons melted butter, 4 cups Fritos (or other corn chips) and 2 tablespoons chili powder; spread on baking sheets. Top with 2 cups shredded cheddar and 2 chopped scallions. Bake at 350 degrees F until the cheese melts, 3 minutes. Season with salt.

6. Truffle.Toss 16 cups hot popcorn with 6 tablespoons melted butter, 1 1/2 tablespoons truffle oil, 1/4 cup grated parmesan, 1 teaspoon kosher salt and 1/2 teaspoon pepper.

7. Movie Theater. Melt 1 stick butter in a small saucepan over low heat, skimming off the foam and solids; drizzle over 16 cups hot popcorn and toss with 2 teaspoons kosher salt.

8. Veggie. Pulse 2 cups each mixed veggie chips and dehydrated snap peas in a food processor until powdery; toss with 8 cups hot popcorn and 2 cups each veggie chips and dehydrated snap peas. Season with salt.

9. Three-Cheese. Toss 16 cups hot popcorn with 2 cups shredded cheddar, 1 cup grated parmesan and 1/2 cup grated pecorino; spread on baking sheets. Bake at 350 degrees F until the cheddar melts, 3 minutes. Season with salt.

10. Gruyere-Porcini. Pulse 1/2 cup dried porcini mushrooms in a spice grinder until powdery. Add 2 tablespoons chopped fresh parsley and 1 1/2 teaspoons kosher salt; pulse again until powdery. Drizzle 6 tablespoons melted butter over 16 cups hot popcorn; toss with the porcini powder and 1 cup finely grated gruyere.

11. Everything Bagel.Toss 12 cups hot popcorn with 4 cups broken bagel chips, 6 tablespoons melted butter, 2 tablespoons each white and black sesame seeds, 1 tablespoon each caraway seeds, granulated onion and granulated garlic, and 1 1/2 teaspoons kosher salt.

12. Mustard-Pretzel. Whisk 4 tablespoons melted butter with 2 tablespoons dijon mustard, 1 teaspoon sugar and 1/2 teaspoon kosher salt; drizzle over 12 cups hot popcorn and toss with 4 cups mini pretzels.

13. Sesame. Heat 6 tablespoons butter with 2/3 cup sesame seeds in a small skillet over medium heat until the seeds are toasted, about 5 minutes. Stir in 1 tablespoon each sugar and kosher salt; toss with 16 cups hot popcorn.

14. Sushi. Whisk 1 1/2 tablespoons each vegetable oil and soy sauce with 2 teaspoons each toasted sesame oil and rice vinegar; drizzle over 16 cups hot popcorn. Toss with 2 cups torn roasted seaweed snacks and1 cup wasabi peas.

15. Crab Boil. Melt 4 tablespoons butter with 2 tablespoons Old Bay Seasoning in a small skillet over medium heat; drizzle over 12 cups hot popcorn and toss with 4 cups oyster crackers.

16. Pepperoni Pizza. Cook 1 cup chopped pepperoni in 1 tablespoon vegetable oil in a large pot until crisp; drain on paper towels, reserving the drippings. Pop 3/4 cup popcorn kernels in the drippings; toss with the pepperoni, 1 cup shredded mozzarella, 1/2 cup grated parmesan, 2 tablespoons olive oil and 1 teaspoon each granulated garlic and dried oregano. Season with salt.

17. Chorizo-Manchego.  Cook 1 cup diced chorizo in 2 tablespoons vegetable oil until crisp; drain on paper towels, reserving the drippings. Toss 16 cups hot popcorn with the chorizo, chorizo drippings and 1 cup grated manchego. Season with salt.

18. Bacon-Chive. Cook 6 slices chopped bacon until crisp; drain on paper towels, reserving the drippings. Drizzle 2 tablespoons each reserved bacon drippings and melted butter over 16 cups hot popcorn. Toss with the bacon, 1/2 cup chopped chives and 1/2 teaspoon cayenne. Season with salt.

19. Bacon-Jalapeno. Dip 4 thinly sliced jalapenos in 1/2 cup cornstarch whisked with 1/3 cup seltzer. Heat 1 inch vegetable oil in a small saucepan to 350 degrees F. Fry the jalapenos until golden and crisp, 2 minutes; drain on paper towels. Make Bacon-Chive Popcorn (No. 18), omitting the cayenne. Toss with the fried jalapenos.

20. Spicy Pork Rind. Heat 1/4 cup vegetable oil with 1 1/2 tablespoons chili powder, 2 teaspoons grated lime zest and 1/2 teaspoon cayenne in a skillet over medium heat, 2 minutes; drizzle over 16 cups hot popcorn. Toss with 2 cups pork rinds and 1 tablespoon lime juice. Season with salt.

21. Szechuan. Heat 1 cup each peanuts and dried arbol chiles, 1/2 cup each peanut oil, sesame seeds and Szechuan peppercorns, and 4 teaspoons each sugar and kosher salt in a large skillet over medium heat until the nuts and chiles are toasted, 4 minutes; pour over 16 cups hot popcorn. Toss with2 tablespoons toasted sesame oil.

22. Sriracha-Lime. Whisk 5 tablespoons melted butter with 1/4 cup Sriracha, 1 1/2 teaspoons grated lime zest and 1 tablespoon lime juice; drizzle over 16 cups hot popcorn and toss. Season with salt.

23. Chipotle. Melt 4 tablespoons butter with 2 tablespoons chipotle hot sauce and 1 tablespoon chipotle chile powder; drizzle over 16 cups hot popcorn. Toss with 2 cups corn nuts. Season with salt.

24. Crunchy Ramen. Soak two 3-ounce packages ramen noodles (any flavor; reserve the packets) in warm water, 4 minutes; pull apart and pat dry. Heat 1/4 inch vegetable oil in a large skillet over medium-high heat. Fry the noodles in a single layer until crisp; drain. Break into pieces; toss with 8 cups hot popcorn, and the flavor packets to taste.

25. Curry.  Melt 1 stick butter in a saucepan over low heat. Add 2 cups each golden raisins and pistachios, 3 tablespoons sugar and 1 tablespoon curry powder and cook 2 minutes; toss with 16 cups hot popcorn and 2 teaspoons kosher salt.

26. Thai Curry.  Heat 1/2 inch vegetable oil in a medium saucepan to 350 degrees F. Fry 4 ounces rice vermicelli until crisp, about 20 seconds; drain. Warm 1/4 cup each red Thai curry paste and vegetable oil and 1 teaspoon kosher salt in the microwave, 1 minute; drizzle over 16 cups hot popcorn. Toss with 2 cups roasted cashews and the fried noodles.

27. Jamaican Jerk. Whisk 5 tablespoons melted butter with 1 1/2 tablespoons jerk seasoning, 1 teaspoon curry powder and 1/4 teaspoon cayenne; drizzle over 16 cups hot popcorn. Toss with 1 cup toasted coconut and 2 teaspoons grated lime zest. Season with salt.

28. Za’atar. Whisk 6 tablespoons melted butter, 2 tablespoons za’atar spice blend and 1 teaspoon kosher salt; drizzle over 12 cups hot popcorn and toss with 4 cups broken pita chips.

29. Mole. Whisk 6 tablespoons each melted butter and jarred mole sauce; toss with 16 cups hot popcorn. Season with salt.

30. Cajun. Melt 4 tablespoons butter with 1 tablespoon Cajun seasoning, 1 teaspoon grated lemon zest, 1/4 teaspoon cayenne and 2 chopped scallions; drizzle over 16 cups hot popcorn and toss. Season with salt.

31. Buffalo. Melt 6 tablespoons butter with 1/3 cup Buffalo hot sauce; toss with 16 cups hot popcorn, 1/2 cup crumbled blue cheese and some celery leaves. Season with salt.

32. Caesar. Heat 1/3 cup olive oil, 4 minced anchovy fillets and 1 teaspoon each grated garlic and lemon zest over medium heat,2 minutes; drizzle over 12 cups hot popcorn. Toss with 4 cups toasted bread cubes and 1/3 cup grated parmesan. Season with salt.

33. Herb. Toss 16 cups hot popcorn with 6 tablespoons melted butter, 1/4 cup each chopped fresh parsley, chives, tarragon and chervil, and 2 teaspoons kosher salt.

34. French Onion Dip. Melt 6 tablespoons butter with a 1-ounce packet onion soup mix; toss with 16 cups hot popcorn and a 6-ounce package French-fried onions.

35. Salt and Vinegar. Combine 1/4 cup malt vinegar and 2 teaspoons kosher salt in a small spray bottle; shake to dissolve the salt. Spray over 16 cups hot popcorn.

36. Barbecue. Melt 4 tablespoons butter with 1 teaspoon each cumin, paprika, granulated garlic, chili powder and barbecue sauce, and a pinch of cayenne; toss with 12 cups hot popcorn and 4 cups lightly crushed barbecue potato chips. Season with salt.

37. Margarita. Melt 6 tablespoons butter with 2 tablespoons each lime juice and tequila, 2 teaspoons each sugar and kosher salt, and 1 1/2 teaspoons grated lime zest in a skillet over medium heat; drizzle over 12 cups hot popcorn and toss with 4 cups lightly crushed lime-flavored tortilla chips.

38. Blue Cheese–Almond. Drizzle 4 tablespoons melted butter over 16 cups hot popcorn; toss with 1 cup each crumbled blue cheese and toasted sliced almonds, and 1 teaspoon kosher salt.

39. Peanut Butter. Heat 1 cup honey and 3/4 cup sugar over medium heat, stirring, until the sugar dissolves, about 5 minutes. Stir in 1 cup peanut butter and 1 teaspoon each vanilla extract and kosher salt until smooth; pour over 16 cups hot popcorn and 2 cups peanuts and toss. Spread on baking sheets and let cool.

40. Peanut Butter–Banana. Make Peanut Butter Popcorn (No. 39), adding 1 cup dried banana chips and 1/2 cup chocolate chips with the peanuts.

Peanut Butter Banana Popcorn (40). Photo by Levi Brown/The Food Network

41. Tropical. Spread 2 cups sweetened shredded coconut on a baking sheet and bake at 350 degrees F until golden, about 10 minutes. Toss with 16 cups hot popcorn, 1 1/2 cups chopped dried pineapple and 3 tablespoons each confectioners’ sugar and melted butter. Season with salt.

Tropical Popcorn (41). Photo by Levi Brown/The Food Network

42. Strawberry.  Pulse 1 cup freeze-dried strawberries and 6 tablespoons confectioners’ sugar in a food processor until powdery. Drizzle 4 tablespoons melted butter over 16 cups hot popcorn and sprinkle with the strawberry sugar. Toss with 1 cup freeze-dried strawberries.

43. Yogurt-Granola. Melt 6 tablespoons butter with 2 tablespoons each brown sugar and honey over medium heat, stirring, until the sugar dissolves, 3 minutes; drizzle over 12 cups hot popcorn. Toss with 4 cups granola and 2 cups yogurt-covered raisins. Season with salt.

44. Cinnamon Sugar. Drizzle 6 tablespoons melted butter over 12 cups hot popcorn; toss with 4 cups cinnamon cereal (such as Cinnamon Toast Crunch), 1/3 cup sugar, 2 teaspoons cinnamon and 1 teaspoon kosher salt.

45. Maple-Pecan.  Heat 2 cups sugar, 1 cup maple syrup and 1/2 cup light corn syrup in a large pot until it reaches 260 degrees F on a candy thermometer, about 12 minutes. Add 3 cups pecans and cook 2 minutes. Stir in 3 tablespoons butter until melted, then pour over 16 cups hot popcorn; toss to coat. Spread on baking sheets and let cool.

46. Sticky Marshmallow. Melt 8 cups mini marshmallows and 6 tablespoons butter with 1/2 cup each sugar and light corn syrup in a large saucepan over medium heat, stirring; pour over 16 cups hot popcorn. Add 4 cups cornflakes and mix well. Season with salt.

47. Rocky Road. Whisk 5 tablespoons melted butter with 2 teaspoons each vanilla extract and kosher salt; drizzle over 16 cups hot popcorn. Toss with 2 cups each mini marshmallows, chocolate chips and toasted pecans. Spread on baking sheets and bake at 350 degrees F until the marshmallows and chocolate are slightly melted, about 2 minutes.

48. S’mores. Make Rocky Road Popcorn (No. 47), replacing the pecans with lightly crushed graham crackers.

49. Cookies and Cream. Warm 1/4 cup sweetened condensed milk in a saucepan over medium heat; drizzle over 12 cups hot popcorn. Toss with 4 cups lightly crushed chocolate sandwich cookies (such as Oreos).

50. Kettle Corn. Mix 1/2 cup confectioners’ sugar, 2 tablespoons granulated sugar and 1 teaspoon kosher salt in a small bowl; set aside. Heat a few popcorn kernels in 1/4 cup vegetable oil in a large pot over medium-high heat until one pops. Add 3/4 cup popcorn kernels and cover. Cook, shaking the pot occasionally, until the popcorn starts rapidly popping. Crack the lid open and pour in the sugar mixture. Cover and cook, shaking the pot, until the popping subsides.

Popcorn Month – Rocky Road Popcorn Clusters

October is Popcorn Month.  Click HERE to learn more!

 

Rocky Road Popcorn Clusters

By Jessy Yancey

Recipe Created By: The Popcorn Board

Photo by Farm Flavor, The Popcorn Board

Ingredients:

• 6 ounces semi-sweet chocolate chips
• 1 teaspoon vegetable oil
• 4 cups popped popcorn
• 1½ cups miniature marshmallows
• ¾ cup walnuts, chopped

Instructions:

• Place chocolate chips in a small microwave-safe bowl. Heat in microwave on high for 1 minute, until melted. Stir in oil.
• Place popcorn, marshmallows and walnuts in large bowl. Pour chocolate over mixture, tossing to coat.
• Drop mixture by tablespoonful onto wax paper-lined jellyroll pan.
• Refrigerate until firm, about 2 hours or overnight.
• For a pretty presentation, drop the chilled clusters into paper baking cups.

Solar Power – Sun Tea Recipe

Use solar power to create a refreshing drink.  No need to turn on the kitchen stove to boil water when there is a beautiful sunny day.

 

Recipe by Elise Bauer of Simply Recipes

Photo by A. Jones

Ingredients:

• 4 to 8 tea bags
• 2 quart or 1 gallon glass container
• Water

 

Instructions:

1. Put 4 bags into a clean 2 quart glass container; place 8  bags into a clean gallon glass container.
2. Fill with water and cap.
3. Place container outside where sunlight can strike the container for approximately 3 to 5 hours.
4. When tea has reached its desired strength, remove from the sun and place in the refrigerator…or pour yourself a glass over ice with a garnish of lemon.  (Feel free to remove tea bags prior to cooling.)

 

The Pioneer Woman has her own take on how to make sun tea.

Sommer Collier states:

Sun Tea 101

First of all, tea leaves release their flavor into liquid. Period.

It does not matter if the water is hot, cold, or somewhere in between. When the liquid is hot, we call it steeping. If the liquid is cold, it’s technically a plain old infusion. Either way, it really doesn’t matter what you call it. When tea leaves get wet, flavor comes out.

The reason most people steep tea in hot water (other than just liking hot beverages) is that the tea releases its flavor faster when the water is hot. A fast release in a short amount of time usually results in an intense flavor and deep color.

That’s not to say that the same thing can’t happen in cool or warm water over a longer period of time.”

She suggests the general time frame for sun tea is between 2 to 3 hours of sunshine.

 

According to The Old Farmer’s Almanac, the hottest time of the day is around 3 pm.

“Heat continues building up after noon, when the sun is highest in the sky, as long as more heat is arriving at the earth than leaving. By 3 p.m. or so, the sun is low enough in the sky for outgoing heat to be greater than incoming. Sometimes the hottest time is earlier because a weather system moves in with cool air early in the day.”

 

Recipe for a Simple Syrup

Yield: 1-1/2 cup

Ingredients:

• 1 cup sugar
• 1 cup water

Instructions: 

1. Combine sugar and water in a pan, stirring occasionally and bring to a boil.  Let cool then place in a container.
2. Add desired amount to prepared iced tea. Enjoy!
3. Place remaining syrup in the refrigerator.  It will last up to 4 weeks.

 

 

For another take on how to make Sun Tea and Cold Brew Iced Tea, check out Luzianne’s website.

 

Lipton’s Strawberry Iced Tea

Strawberry Iced Tea by Lipton

Recipe by Lipton.com

Instructions:

1. While your basic iced tea is still hot, pour in 1/6 – 1/3 cup superfine or powdered sugar and stir through.
2. Add 1/8 – 1/4 cup lemon juice, balancing out the combination of lemon and sugar to taste.
3. Puree a pint of fresh strawberries and sieve them to remove the strawberry seeds.
4. Once the tea is cool, add the strawberry puree and place in the fridge for 30 minutes.

 

So don’t be afraid to get a little experimental with your pitchers. Once you’ve got your iced tea base, let the adventure begin!

 

 

Chili Lime Pineapple Chicken Skewers — Your Homebased Mom

Chili Lime Pineapple Chicken Skewers are the perfect summer BBQ meal. Combine chicken with a favorite fruit such as pineapple or mango for a delicious meal (Jump to Recipe) One of my favorite parts of summer is using our BBQ grill on a regular basis. We use it year round here in Oregon but the…

via Chili Lime Pineapple Chicken Skewers — Your Homebased Mom

Eagle Cheese Bites from Hallmark™

Photo by Hallmark™

Yield: 20 to 24 cheese bites

Ingredients:

• One 8-oz. package cream cheese
• 11⁄2 cups shredded white cheddar cheese 1⁄2 tsp. onion powder
• 1⁄8 tsp. garlic powder
• 1 cup finely shredded Parmesan cheese Round crackers for serving
• Black peppercorns
• 20 to 24 whole cashews

Directions:

1. In a large bowl, mix together cream cheese, cheddar cheese, onion powder and garlic powder with an electric mixer. Chill in refrigerator for about 30 minutes.
2. Spread shredded Parmesan in a shallow bowl or pan.
3. Remove cheese mixture from refrigerator. Scoop about 1⁄2 tablespoon of cheese mixture into your clean hands and form a ball. Roll the ball in the Parmesan. Shape ball into a slight oval, and place atop a cracker. Add a cashew beak and 2 black peppercorns for eyes. Continue until you’ve run out of the cheese mixture.