Daily Archives: August 8, 2012
One of my favorite all time drinks is the Cherry Limeade with No Ice from Sonic. I mean what could be better than sipping on this while enjoying the endless sunny days here in the great state of Florida? This concoction is cool and refreshing. Guaranteed to tickle the taste buds with its limey-sweet flavor. Not to forget it will help to cool you off as well. Its just like having a Sonic drive thru in your kitchen. Ahhh refreshing!
- 1 (2-liter bottle) lemon-lime soda
- 1 cup fresh squeezed lime juice
- 1 cup sugar
- 1 (10-ounce) jar maraschino cherries, with juice
- Thin lime slices
- crushed ice, optional
1. Chill all ingredients before mixing.
2. When cold, combine the lemon-lime soda, lime juice, sugar, cherries with their juice and lime slices in a large pitcher and stir.
3. Refrigerate for 30 minutes.
4. Serve over crushed ice (optional). Garnish with some extra cherries and limes in each serving.
For the Salad:
Red onion, thinly sliced
Cucumber, sliced and seeded
Sea salt and fresh cracked pepper
For the Lemon Garlic Dressing:
6 Tablespoons of olive oil
Juice of 1/2 lemon
2 garlic cloves, finely minced
2 Teaspoons red wine vinegar
1 Teaspoon dried oregano
Salt and pepper
1. For the salad: Wash lettuce,tomatoes and cucumber well (make sure you spin-dry the lettuce when finished). Peel and slice 1/2 of a cucumber, set aside. In a bowl combine and toss all the veggies; set aside
2. For the dressing: Whisk the olive oil, lemon juice and red wine vinegar together. Then add the minced garlic and oregano. Once the mixture is fully incorporated, add salt and pepper to taste. Mix well again, and refrigerate for at least 20 minutes.
3. Toss salad with prepared dressing and garnish with fresh feta cheese. Salt and pepper to taste.
*CHEF’S TIP – If you are not the proud owner of a salad spinner place freshly washed lettuce in a clean towel. Spin towel around in a circular motion for about a minute or so. Viola! Instant spin-dried lettuce.
Every since I was knee-high to a grass hopper one of my favorite things to eat was buttered toast. I would have it for breakfast, sometimes as an after school snack while I watched School House Rock & Scooby Doo … And if I really wanted to jazz it up I would add some good ole’ government cheese on top … Man, Those where the times (LOL) … Now-a-days my diet has changed and I tend to be more watchful of what I eat. But then there are those times when I just crave something that is just plain wrong and all the way fattening … Besides, who said you can’t indulge every now and then?
1 loaf of crusty bread, French or Italian
1 cup Butter, softened
1 cup Asiago cheese, grated
1 cup Monterrey Jack cheese, grated
1/2 cup Parmesan cheese, grated
1 cup mayonnaise
1/2 bunch green onions, white parts removed, finely chopped
4 cloves garlic, minced
1. Preheat oven to 350 degrees.
2. Mix butter, cheeses, green onions, garlic and mayonnaise in a small bowl and set aside.
3. Cut the loaf of bread in half. Spread the prepared cheese mixture on each half of bread, and bake at 350 degrees for 8-10 minutes, or until cheese is bubbly and brown.
4. Cut into slices & serve.
Tired of the same of chicken dish for dinner? Then give this casserole a try. A savory one dish meal made up of sautéed vegetables, spaghetti and chicken. While baked in a creamy cheese sauce. Talk about rib-sticking, heart and soul comfort food to the max. YUM-O!
7 ounces thin spaghetti
1 tablespoon salted butter
1 (6 ounce) jar sliced mushrooms, drained
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
Two (10.75-ounce) cans Cream of Chicken & Mushroom soup
1 cup milk
2 cups sharp yellow cheddar cheese, shredded
2 cups sharp white cheddar cheese, shredded
2 cups cooked, chopped chicken
salt, pepper, onion powder and garlic powder, to taste
1. Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick spray.
2. Cook 1 cut up chicken fryer. Pick out meat to make two cups. Chop and set aside.
3. Cook spaghetti in same chicken broth. Cook pasta according to package directions, but only cook it until it’s al dente (you still want a little bite to it). Drain the pasta and set it aside.
4. Melt butter in a large, deep skillet over medium heat. Add onion, celery and bell peppers. Cook until the vegetables have softened, about 4 to 5 minutes. In a medium bowl, mix together milk and soup until smooth. Add this mixture to the vegetables in the pan. Stir in mushrooms and 2 cups of shredded cheddar cheese. Continue to heat the mixture until the cheese has melted and the sauce is smooth. Add in cooked chicken, pasta and season to taste with salt, pepper, garlic powder and onion powder.
5. Pour the mixture into the prepared casserole dish. Sprinkle remaining cheddar cheese on top.
6. Bake for 35 minutes, or until the casserole is hot and bubbly and golden brown. Serve & Enjoy!
*CHEF’S TIP – Turn this casserole into a day-after-Thanksgiving meal by adding leftover turkey instead of chicken.
Beneath the confetti-candy covering of these ice cream pops lies a marvelous surprise: Oreos, M&M’s and Reese’s Peanut Butter Cups. All swirled together with creamy vanilla ice cream on a Popsicle stick. This recipe is great for all those “mini chefs” to get cooking in the kitchen. Not to mention its a great way for them to get in on all the fun. Perch the pops on a chilled cake stand to give them a longer life during serving.
1/2 package Oreo cookies (12 to 14 cookies) , crushed
15 regular-size Reese’s peanut butter cups, crushed
10 ounces M&M candy (about 1 cup), crushed
1/2 gallon Blue Bell Homemade Vanilla ice cream, slightly softened
15- 20 (5-ounce) paper cups
Candy Sprinkles or Confetti
1. Crush and combine the Oreo cookies, Reese’s peanut butter cups and M&M candy.
2. Scoop the ice cream into a large bowl of a mixer, then pour in the candy-cookie mix. Mix gently with a paddle attachment. Spoon the ice cream into the cups and carefully insert a popsicle sick into each pop.
3. Freeze until the ice cream has solidified.
4. Pour confetti or sprinkles into a shallow bowl and set aside. Peel the cup from each ice cream pop and roll the pops in the decorations to cover completely.
5. Serve Immediately or store in the freezer for up to 3 days.
*CHEF’S NOTE: BYOC (Be Your Own Chef) Mix and match your favorite candy and/or cookie combinations. Not in the mood for candy or cookies? Try fruit. The possibilities are endless.
For years, top spas from around the world have touted the amazing health benefits of healthy hydration and strived to create healthier more delicious and aesthetically appealing fruit, herb and floral infused waters to pamper their guests. These naturally infused vitamin waters not only replenish and enhance relaxation but are also beautiful and refreshing!
So do you want to give your home spa the finishing touch? Want to calm yourself in a sip? Or maybe you just need a more interesting way to get the recommended 8 glasses a day. Whatever your motive, infused “spa” water is perfect for this purpose. It’s healthy, tasty, inexpensive, and refreshing too. Try some, your body will thank you!
Infused “Spa” Water FAQ
What size containers do you use?
For an individual serving use a 28 oz ball or mason jar. Try to drink two of mason jars a day to make sure you are properly hydrated. Using measurable containers helps to regulate how much water you are drinking, plus they are cheap and convenient. Want to make a batch for the whole family? Go ahead, knock yourself out and make a pitcher full.
How long should I infuse the water?
Each water recipe is different, but a good rule of thumb is to infuse for at least four hours to get the most flavor. The best way is to infuse waters overnight in the refridgerator.
Absolutely. Would you be worried if you left a lemon or some raspberries out overnight at room temperature? Probably not. Fruit immersed in water will not change its chemical structure or cause bacteria to grow.
Is it important to use organic fruit and herbs?
If you are infusing fruit with the rind on, such as lemon slices, you should use organic fruit. Otherwise, you could potentially be drinking pesticides – gross! If you don’t have access to organic produce, simply cut the rinds off.
Is there any nutritional value to infused waters?
Yup. Nutrients leak out of the fruit into the water. You don’t get as many vitamins as you would if you were drinking fruit juice, but you don’t get the extra calories or fructose either.
How To Make Infused “Spa” Water
1. Decide what type of spa water you want- here are the main types, but feel free to improvise.
- Lemon Water: Pure, fresh water with crisp lemon slices and maybe a dash of sugar. Best as a healthy alternative to lemonade, or to relax and perk up after a hard day.
- Orange and Lime Water: Clean, mineral enhanced water with a few small slices of lime and orange alternating. Best for spa treatments.
- Cucumber Water: Clean, pure water with 3-6, depending on pitcher size, large cucumber slices. Best after working out. Also, if you’re a kid, a less embarrassing way to get your vegetables.
- Peach Water: Just plain yummy! Peach slices in clean water. Also good in seltzer, these are good for parties (spa night, anyone?)
3. Fill a pitcher with cool water, and add a few ice cubes if desired.
4. Slice chosen fruit(s) into desired size- this varies depending on the size of the container you are using. Be careful not to put in too many or too large slices- this will cause the water to be overpowering, and make it seem pulpy and more like juice. Which you don’t want. Spa water should hint at the taste of said fruit, not completely give it.
5. Put the slices into the container(s), shake a little, and wait a few hours or overnight for the taste to set in.
6. Pour a little into a glass and sample it. There should be little to no pulp, just a hint of flavor, and you should feel refreshed
by Joyce Meyer – posted August 07, 2012
We are hedged in (pressed) on every side [troubled and oppressed in every way], but not cramped or crushed; we suffer embarrassments and are perplexed and unable to ﬁnd a way out, but not driven to despair; we are pursued (persecuted and hard driven), but not deserted [to stand alone]; we are struck down to the ground, but never struck out and destroyed.
—2 Corinthians 4:8-9
All of us become disappointed when we have a plan that fails, a hope that does not materialize, a goal that is unreached. When things like that happen, for a certain period of time we experience a letdown, one that can lead to depression if it is not handled properly.
That’s when we have to make the decision to adapt and adjust, to take a new approach, to just keep going despite our feelings. That’s when we must remember that we have the Greater One residing within us, so that no matter what may happen to frustrate us, or how long it may take for our dreams and goals to become reality, we are not going to give up and quit just because of our emotions. That is when we must remember what God once told me in just such a moment: “When you get disappointed, you can always make the decision to get reappointed!” Disappointment often leads to discouragement, which is even more of a “downer.” How disappointing and discouraging it is to see the things we love senselessly destroyed by others or, even worse, by our own neglect or failure.
Regardless of how it may happen or who may be responsible, it is hard to go on when everything we have counted on falls down around us. That’s when those of us who have the creative power of the Holy Spirit on the inside can get a new vision, a new direction, and a new goal to help us overcome the downward pull of disappointment, discouragement, and destruction.
From the book New Day, New You by Joyce Meyer. Copyright © 2006 by Joyce Meyer. Published by InProv. All rights reserved.
Read: 1 Peter 3:8-12
As the NFL playoff game ended and the Green Bay Packers celebrated their victory over the Chicago Bears, my daughter Lisa noticed that her little girl, 4-year-old Eliana, was crying. That seemed odd, since neither of Eliana’s parents particularly cared who won the game.
When Lisa asked Eliana why she was crying, she said, “I feel sorry for the Bears. They look so sad.”
Can we learn something from a preschooler about compassion? In a world where winning is so important and losers get rejected, forgotten, and maligned, we need this reminder: People need compassion. When we see others struggling with a loss are we willing to shed tears with them, put our arms around them, and offer to help?
A number of Scripture passages challenge us to treat others with compassion. Philippians 2:1-3 tells us to think of others above ourselves, looking out for their interests—not just ours. First Peter 3:8-12 reminds us that compassion means treating others “as brothers,” and Colossians 3:12-15 says that mercy, kindness, and humility are marks of those God has redeemed.
Look around you. See anyone going through a difficult loss? Go beyond feeling bad for them. Reach out with compassion and God’s love.
So burdened for others’ needs,
That I will show them Your mercy
In attitudes, words, and deeds. —Fitzhugh