Ingredients:
3 large, ripe peaches
3/4 Cup sugar (more/less to taste)
2 Cans of frozen lemonade concentrate
1 3/4 Can (use lemonade can) of your favorite vodka or rum
Instructions:
1. Peel peaches. Remove and discard pits.
2. Cut into large chunks.
3. Put all of the ingredients in a blender and pulverize.
4. You can create the mix ahead of time, so when you are ready, combine half of the peach mixture and fill the blender up halfway with ice. Blend until smooth and enjoy!
Tuesday, October 04, 2011
Peach Bellini (Maggiano's Style)
INGREDIENTS
¾ oz. Absolut Raspberri
1 oz. Champagne
1 oz. Peach Puree
INSTRUCTIONS
1. Fill Martini glass with ice and pour ice into blender.
2. Add ¾ oz. of Absolut Raspberri, 1 oz. Champagne and 1 oz. Peach Puree.
3. Blend.
4. Pour blended mix carefully into glass and enjoy!
¾ oz. Absolut Raspberri
1 oz. Champagne
1 oz. Peach Puree
INSTRUCTIONS
1. Fill Martini glass with ice and pour ice into blender.
2. Add ¾ oz. of Absolut Raspberri, 1 oz. Champagne and 1 oz. Peach Puree.
3. Blend.
4. Pour blended mix carefully into glass and enjoy!
Easy Pina Coladas
2-3 ounces light rum
4 ounces Master of Mixes Piña Colada Mix
Blend with crushed ice until smooth!
The Master of Mixes brand is the best mix...even better than a scratch recipe...and what's even better is it's lower in fat and calories than making them with actual cream of coconut, which is messy to work with! This mix available at Wal-Mart...it's easy to find.
4 ounces Master of Mixes Piña Colada Mix
Blend with crushed ice until smooth!
The Master of Mixes brand is the best mix...even better than a scratch recipe...and what's even better is it's lower in fat and calories than making them with actual cream of coconut, which is messy to work with! This mix available at Wal-Mart...it's easy to find.
Easy Margaritas!
1/2 can (3 oz) frozen limeade concentrate
3 ounces tequila
1 ounce triple sec
Blend with crushed ice until smooth!
If you add a half oz of OJ to the original recipe, it's even better. Plus, it never hurts to add the juice of a lemon or lime as it's blending. You can even do a half oz of Chambord or Grand Marnier "float" after you've poured them (Chambord is delish!!). Or, add some fresh or frozen fruit to the original recipe and make fruit margaritas. If you don't have fruit but have some flavored liquors, throw some in (sour apple pucker is very popular right now). Easy recipe to work with...the variations are endless!
3 ounces tequila
1 ounce triple sec
Blend with crushed ice until smooth!
If you add a half oz of OJ to the original recipe, it's even better. Plus, it never hurts to add the juice of a lemon or lime as it's blending. You can even do a half oz of Chambord or Grand Marnier "float" after you've poured them (Chambord is delish!!). Or, add some fresh or frozen fruit to the original recipe and make fruit margaritas. If you don't have fruit but have some flavored liquors, throw some in (sour apple pucker is very popular right now). Easy recipe to work with...the variations are endless!
Italian Dressing and Salad (Olive Garden Style)
My husband loves the salad at Olive Garden! Be sure to chill the salad and serving bowls and forks thoroughly before serving.
FOR THE DRESSING:
Ingredients:
1 1/2 cup bottled Italian salad dressing (Wishbone)
2 tablespoons Parmesan cheese (Kraft)
2 tablespoons sugar
1 large egg, raw (you can also use Egg Beaters)
1/4 cup oil
Preparation:
Blend dressing, cheese, sugar and egg in blender on high speed 1/2 minute or until smooth. Pour this mixture into the top of a double boiler and add oil. Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked. Chill several hours or overnight before using. If the dressing is too thick, add more Italian dressing as needed.
FOR THE SALAD:
Ingredients:
10-ounce bag American salad blend
1/4 red onion, thinly sliced
4 small pepperoncini, lightly dried
1 small vine-ripened tomato, quartered
2-3 whole black olives
1/2 cup large croutons
2-4 tablespoons grated Romano cheese, to taste
Preparation:
Toss salad, onion, pepperoncini, tomato and olives in a chilled salad bowl. Right before serving, add croutons and toss with Italian dressing (to taste). Sprinkle cheese over top and serve immediately!
FOR THE DRESSING:
Ingredients:
1 1/2 cup bottled Italian salad dressing (Wishbone)
2 tablespoons Parmesan cheese (Kraft)
2 tablespoons sugar
1 large egg, raw (you can also use Egg Beaters)
1/4 cup oil
Preparation:
Blend dressing, cheese, sugar and egg in blender on high speed 1/2 minute or until smooth. Pour this mixture into the top of a double boiler and add oil. Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked. Chill several hours or overnight before using. If the dressing is too thick, add more Italian dressing as needed.
FOR THE SALAD:
Ingredients:
10-ounce bag American salad blend
1/4 red onion, thinly sliced
4 small pepperoncini, lightly dried
1 small vine-ripened tomato, quartered
2-3 whole black olives
1/2 cup large croutons
2-4 tablespoons grated Romano cheese, to taste
Preparation:
Toss salad, onion, pepperoncini, tomato and olives in a chilled salad bowl. Right before serving, add croutons and toss with Italian dressing (to taste). Sprinkle cheese over top and serve immediately!
Zuppa Toscano (Olive Garden Style)
My husband loves this soup from the Olive Garden. Here is a similar version you can make at home!
Makes: 6-8 servings
INGREDIENTS
1 lbs ground Italian sausage
1½ tsp crushed red pepper flakes
1 large white onion, diced
4 Tbsp bacon, chopped
2 tsp garlic, smashed
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes (clean potatoes thoroughly and leave the skin on)
¼ of a bunch of kale, torn into medium size pieces
Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, and refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions, and garlic over low-medium heat for approximately 15 minutes or until the onions are soft. Add chicken bouillon and water to the pot and heat until it comes to a boil. Add the sliced potatoes and cook until soft, about half an hour.
Stir in the sausage, kale and cream, and heat until gently simmering and hot (do not let soup boil after you add the cream). Serve immediately!
Makes: 6-8 servings
INGREDIENTS
1 lbs ground Italian sausage
1½ tsp crushed red pepper flakes
1 large white onion, diced
4 Tbsp bacon, chopped
2 tsp garlic, smashed
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes (clean potatoes thoroughly and leave the skin on)
¼ of a bunch of kale, torn into medium size pieces
Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, and refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions, and garlic over low-medium heat for approximately 15 minutes or until the onions are soft. Add chicken bouillon and water to the pot and heat until it comes to a boil. Add the sliced potatoes and cook until soft, about half an hour.
Stir in the sausage, kale and cream, and heat until gently simmering and hot (do not let soup boil after you add the cream). Serve immediately!
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