Pumpkin Rice Krispie Treats

Pumpkin Rice Krispie Treats
 
Ingredients
  • 12 cups of Rice Krispies Cereal
  • 1 stick of butter
  • 2 (10 oz) Pkgs of Marshmallows
  • 1 teaspoon yellow food coloring
  • ¼ teaspoon red food coloring
  • Tootsie rolls
  • green taffy
Instructions
  1. ~In a pot on low heat melt the butter then stir the marshmallows in until they have dissolved completely.
  2. ~Next add the food coloring into the mixture and stir well until you reach the color of orange that you desire for your pumpkins.
  3. ~Add Rice Krispie cereal to the marshmallows & stir well until all of it is well covered.
  4. ~I let mine set for about 30 minutes in a bowl and let it cool some so that the rice krispie treats are easy to work with. After about 30 minutes take some mixture and roll up into a ball in your hands, about the size of a tennis ball or whatever size you'd like and then set on a sheet of wax paper and continue until all of it is gone.
  5. ~After you're done making all of your pumpkins take a tootsie roll and push down into the top so it looks like a stem sticking up.
  6. ~Next, what I used was small pieces of green taffy that I picked up at a party store and just took each piece and flattened out and cut each piece in ½ after I flattened it so you can get 2 leaves out of each piece and then I just shaped it into a leaf and then took a knife and made indentations in it to make it look like the veins in a leaf for an added look. Just place each little leaf at the top next to your tootsie roll.
  7. ~Next I used another very small bit of taffy and rolled it out in my hand until really thin, about the length of a toothpick and then curled it around to look like a little pigtail to make a little vine. You don't have to do this part if you prefer to skip it, just gives it that added look Makes approx. 20 pumpkins. These would be cute for kids to make for school Halloween parties too or any carry in.
  8. Enjoy!

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Better Than Sex Cake!!!! (Who names these things??)

Better Than Sex Cake!!!! (Who names these things??)
 
Who even comes up with these names?
Ingredients
  • 1 Chocolate Cake Mix ( Milk Chocolate) or you can make your own chocolate cake mix
  • 1 Can Sweetened Condensed Milk 14 oz
  • 1 Jar of Hershey's Caramel Topping 12 oz
  • 1 large Container of Cool Whip ( I use free)
  • 1 package Heath English Toffee Bits 8 oz
Instructions
  1. Follow the recipe on the cake mix.
  2. When the cake is done and it's still hot poke holes in the cake with a toothpick.
  3. Pour the sweetened condensed milk and the caramel on top of the cake.
  4. Let Cool Put in the Refrigerator for 45 minutes.
  5. Take Cake out of the refrigerator and spread cool whip on top of the cake then drizzle caramel sauce on top and garnish with heath English toffee bits.
  6. Put cake back in the refrigerator and let sit over night.
  7. Enjoy (To be kept in refrigerator)

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Pickled Beets

This recipe makes approx. 10 (1 pint) jars
Ingredients:
10 pounds fresh small beets, stems removed
2 cups white sugar (or substitute with stevia)
1 Tbs pickling salt
1 quart white vinegar
¼ cup whole cloves
Directions:
1. Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. Drain, reserving 2 cups of the beet water, cool and peel.
2. Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
3. In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, and then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

 

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Savory Brie and Pear Puff Pastry

Savory Brie and Pear Puff Pastry
 
Frozen puff pastry may be one of the most versatile convenience items on the market. When you have a package in your freezer, you can whip up rich savory appetizers, elegant main dishes, or delicious buttery desserts in no time. This recipe combines the best of both worlds with its combination of sweet and savory ingredients. As a result, it can be served as either a rich appetizer or a decadent dessert by playing up either the savory or sweet elements.
Ingredients
  • ½ package frozen puff pastry
  • 1 medium pear, ripe but firm, cut into thin slices
  • 2 oz. Brie cheese, cut into thin slices with rind removed
  • 2 sprigs fresh thyme, stems removed
  • 2 t. ground cinnamon
  • 1 t. nutmeg
  • 2 T. maple syrup
  • 1 egg
  • 1 T. water
Instructions
  1. Thaw puff pastry in refrigerator for 2-3 hours or overnight.
  2. Position rack in the middle position and preheat oven to 375 degrees.
  3. Open thawed puff pastry and carefully unfold, being careful not to crack it. Place puff pastry on a lightly floured surface. Gently roll pastry with a floured rolling pin into a large rectangle. Cut in half with a sharp knife and carefully wrap one portion in plastic before returning to the refrigerator. (Use the remaining portion within a day for another recipe or to double this one).
  4. Place the remaining rectangle on a rimmed baking sheet lined with parchment paper. To create a picture frame effect, cut around the perimeter of the sheet with a sharp knife about ½” from the outside edge, but do not cut all the way through.
  5. Dock the pastry inside the cut you just made with a fork just like you would a pie crust. Add the Brie in a single layer on top of the interior portion. Top with pear slices, then sprinkle with thyme leaves, cinnamon, and nutmeg. Brush top with maple syrup to evenly coat.
  6. Create an egg wash by whisking one tablespoon of water with one egg yolk. Brush mixture over the outside exposed portion of the puff pastry before placing in oven.
  7. Bake for approximately 15- 18 minutes, or until the pastry “picture frame” puffs up and turns golden brown.
  8. Remove from oven and allow to cool slightly before serving.

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Boo Mix

Boo Mix
 
Ingredients
  • A Half of Package of White Almond Bark
  • 2 Cups of Corn Chex
  • 2 Cups of Rice Chex
  • 2 Cups of Mini Pretzels
  • ½ Cup of Raisins
  • ½ Cup of Candy Corn
  • ½ Cup of Indian Corn
  • ¼ Cup of Halloween Candy bits
Instructions
  1. *First Melt your Almond Bark .. follow directions on package
  2. *Then Stir in the Cereal, Pretzels, and Raisins until evenly coated... Then *Stir in the Candy Corns and Candy Bits
  3. *Spread it on wax paper and let cool for at least 30 min.... Then Break into chunks ....store covered or put in sealed treat baggies

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Spicy Buffalo Chicken Dip

Spicy Buffalo Chicken Dip

This quick and easy appetizer is perfect for tail-gaiting parties and other informal get-togethers. Just toss all the ingredients into a slow cooker crock, turn it on, and viola! You have a tasty and delicious dish your guests will love.

The amount of heat can be adjusted easily to suit individual tastes by increasing or decreasing the amount of hot sauce and jalapeno used. Although the serving suggestions offered below are gluten-free, this tasty dip can also be served with crackers or crusty bread.

Prep time: 10 minutes
Cook time: 3-7 hours
Serves: 6-8

Ingredients:

2 lbs. boneless, skinless chicken breasts
Salt and black pepper, to taste
½ c. chicken broth, preferably organic*
3 stalks celery, very finely chopped
2 8-oz. packages cream cheese
¾ c. Frank’s hot sauce
1 small jalapeno pepper, finely minced
6 oz. crumbled blue cheese, divided
1 c. Mozzarella cheese, finely shredded

3 green onions, tops sliced (optional)
1 small jalapeno, sliced (optional)

To Serve:

Celery stalks
Carrot sticks

*Tip: You may need to add additional chicken broth before serving to achieve desired consistency.

Directions:

  1. Season chicken breasts with salt and black pepper, to taste. Add chicken breasts, broth, celery, cream cheese, hot sauce, jalapeno pepper, and 4 oz. crumbled blue cheese to the crock of a 5 or 6-quart slow cooker. Cover and cook on high for 3-4 hours or 6-7 hours on low.
  2. 30 minutes before serving, remove lid and shred chicken using two forks. Add shredded Mozzarella cheese and stir to combine. Add cover and continue cooking until cheese is completely melted.
  3. Remove lid and garnish dip with remaining blue cheese, sliced green onions, or jalapeno, if desired. Keep warm and serve with celery stalks and carrot sticks.

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STRAWBERRY CREAM CHEESE PULL-A-PART BREAD

STRAWBERRY CREAM CHEESE PULL-A-PART BREAD
 
Ingredients
  • 2 tubes (10 ea) small canned biscuits
  • 2 oz Neufchatel cream cheese
  • 2 Tbsp Strawberry Jam (or your favorite preserves!)
  • ⅓ c sugar
  • 1 Tbsp cinnamon
  • For the Glaze
  • ½ c powdered sugar
  • 1 Tbsp ½ and ½ milk
  • 1 tsp butter, softened NOT melted
Instructions
  1. Preheat oven to 350°F. Spray a pie pan with non-stick spray. Combine sugar and cinnamon in a small bowl and set aside. Combine cream cheese and jam in another small bowl and set aside. Remove biscuits from tubes and flatten slightly with your fingers. Dip both sides of biscuit in the sugar mixture and lay on a plate. Place scant tsp of cream cheese mixture in the center of each. Shingle in the pie plate evenly and sprinkle any remaining sugar mixture over the top. Bake 20-25 minutes or til golden brown and done. Remove and make glaze. Allow bread to sit for a few minutes to cool slightly. Glaze will be thick, can thin in desired, but remember the heat will make it spread. Drizzle over the top and serve warm!

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Not Mild… Not HOT.. Just Right SaLsa

Not Mild... Not HOT.. Just Right SaLsa
 
Ingredients
  • 8 cups tomatoes, peeled, Cored,,,chopped and drained
  • 2½ cups onions, chopped
  • 1½ cups green peppers
  • 1 cup jalapeno pepper, chopped
  • 6 garlic cloves, minced
  • 2 teaspoons cumin
  • 2 teaspoons pepper
  • ⅛ cup canning salt
  • ⅓ cup sugar
  • ⅓ cup vinegar
  • 1 (15 ounce) can tomato sauce
  • 1 (12 ounce) can tomato paste
Instructions
  1. *Put your tomatoes in boiling water for approx 2 to 3 min.. then transfer to ice cold water... makes them easier to peel and core. then chop and drain them...
  2. * Mix all ingredients and bring to a slow boil for 10 minute.
  3. * Add your salsa to jars and put lids on .. place in a hot water bath for 10 min.
  4. * Then cool.. be careful not to knock them while they are cooling and sealing!
  5. This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
  6. Yields approx. 5 to 6 pints

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Pumpkin Roll

Pumpkin Roll
 
Ingredients
  • ¾ cup all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup canned pumpkin or pumpkin puree
  • 3 eggs
  • 1 teaspoon lemon juice
  • 2 tablespoons confectioners' sugar
  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup butter
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
  3. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice.
  4. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
  5. Bake at 375 degrees F (190 degrees C) for 15 minutes.
  6. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel.
  7. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
  8. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
  9. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil.

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CHEESY ZUCCHINI BITES

CHEESY ZUCCHINI BITES
 
Ingredients
  • 5 medium zucchini, cut into slices
  • 3 Tbsp. Cream Cheese
  • 5 tablespoons grated Parmesan cheese
  • 2 teaspoon dried basil
  • ⅛ teaspoon pepper
  • 1 pint cherry tomatoes, sliced in half
  • *An Optional Idea:
  • Replace 2 Tbsp. of Parmesan Cheese and 1 Tbsp. Cream Cheese with 3 ounces crumbled Blue Cheese (Feta Cheese could be used instead of Blue Cheese). You will still use the Parmesan Cheese for topping.
Instructions
  1. -Cut zucchini into ¾-inch slices. Using small spoon, scoop out the insides and discard, leaving the bottom intact.
  2. -Place zucchini on an ungreased baking sheet.
  3. -Combine the cream cheese, Parmesan cheese (set aside 2 Tbsp. for topping.), basil, and pepper. Top each with a tomato half (or two); sprinkle with the set-aside Parmesan cheese.
  4. -Bake at 400°F until cheese is melted, 5-7 minutes. Serve warm.
  5. Makes approximately 35 bites.

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CHICKEN PINEAPPLE SHISH KABOBS

CHICKEN PINEAPPLE SHISH KABOBS
 
Ingredients
  • 1 Large Chicken Breast
  • Fresh Pineapple or Frozen
  • 1 Red Pepper
  • Teriyaki Sauce/Marinade
  • Salt & Pepper to Taste
Instructions
  1. Cut Chicken, Pineapple and Red Pepper into chunks. Marinate chicken in the Teriyaki sauce, salt and pepper for at least an hour...the longer the better.
  2. Place all on Skewer sticks and grill till done!

 

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Six Vegetable Juice

Six Vegetable Juice
 
Ingredients
  • 5lbs tomatoes
  • ½ cup water
  • ¼ cup green peppers (or Red Bell Pepper)
  • ¼ cup carrots
  • ¼ cup celery
  • ¼ cup lemon juice
  • ¼ med onion
  • 1tbs salt
  • 1 or 2 hot peppers
Instructions
  1. Chunk vegetables in pan add all ingredients. Cook 30 minutes or until veggies are tender. Stir often. Put thru food mill. Makes 2 quarts.

 

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🍓🍌 CHOCO-BANANA ‘N STRAWBERRIES 🍌🍓

Ingredients:
4 bananas, peeled and cut in half
small container of strawberries, hulled
2 cups semi-sweet OR dark chocolate chips
1 cup chopped almonds OR roasted peanuts

Line a platter with waxed paper. Place bananas on the platter, insert a popsicle stick into the cut end of each half and then freeze for 15 minutes.
Place chocolate chips into a microwave-safe container and microwave for 2 to 3 minutes, stirring well after each minute. When chocolate is soft and shiny, beat it with a small spatula until it is smooth and has no more lumps.
Roll each banana half in the melted chocolate and then quickly roll in the nuts to evenly coat them.

Put the covered banana back onto the wax paper covered platter and freeze for another 30 minutes or until chocolate is set.
I rolled the strawberries in the chocolate as well and let them sit in the freezer for roughly 20 minutes to set up the chocolate. One of the bananas fell off the stick, so I simply sliced it into rounds! Makes for a very pretty presentation and the banana “bites” are a great way to get your chocolate fix without going too overboard on calories!!

Serve immediately or freeze in an airtight container for up to one week. ~ Enjoy!!

 

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🍁🍁
Here is a great recipe to have on hand to make for the upcoming holidays!
Pumpkin Pie Spice made at home!! ✿Enjoy

 

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Cinnabon Cinnamon Rolls

Cinnabon Cinnamon Rolls
makes 12 rolls

Rolls
2 ¼ teaspoons active dry yeast
1 cup water warm
½ cup sugar
2 eggs
5 ½-6 cups all-purpose flour
2 teaspoons salt
7 tablespoons butter, divided
¼ cup buttermilk

Filling
½ cup butter, softened
1 ½ cups light brown sugar, packed
2 tablespoons ground cinnamon
1 1/2 teaspoon cornstarch

Frosting
4 ounces cream cheese, softened
¼ cup butter, softened
1 cups powdered sugar
1 1/2 teaspoon vanilla extract
½ teaspoon salt

In the stand mixer bowl fitted with a dough hook; add water, sugar and yeast. mix to combine. Allow yeast to rise, 7 minutes.

meanwhile: melt 6 tablespoons of butter in a microwave safe bowl. Combine buttermilk, eggs and butter. Beat well until eggs are mixed.

Once yeast mixture is bubbly and frothy, add buttermilk mixture to bowl of stand mixer. Mix on low and add 4 cups of flour, one cup at a time. Add salt. Once flour is mixed in, add remaining flour slowly until dough becomes a ball and completely pulls away from the walls of the mixer. Your perfect dough ball will clean the bowl. Knead dough on medium-high for 5 minutes.

Lightly dust countertop with flour. Turn dough out onto countertop. Knead a few turns, shape dough into a ball.

Add 1 tablespoon butter to bowl and heat in microwave until melted. Place dough into bowl upside down, flip dough over and cover loosely with plastic wrap and drape bowl with a towel. Set bowl in a warm place in your kitchen. Allow dough to rise for 60-90 minutes until nearly doubled in size.

Meanwhile combine light brown sugar, cinnamon and corn starch in a medium bowl. Stir until combined. Set aside.

Turn dough out onto a lightly floured surface. Knead the dough a few turns, then using a rolling pin, roll out into an 18” tall x 24” wide rectangle. Spread softened butter around dough leaving the bottom 1” uncoated.

Sprinkle buttered dough with brown sugar mixture, leaving the bottom 1” uncoated. Press sugar mixture into dough by gently rolling with your rolling pin.

Starting at the top, tightly roll dough toward you, using the last 1” to seal roll. Cut dough roll in half and then cut those halves in half, giving you 4 pieces. Cut each of those pieces into 1/3rd. You will have 12 pieces.

Grease baking dishes. Place rolls in pans evenly spaced out, 2 1/2 inches apart. Make sure to put the end pieces upside down. Loosely cover with plastic wrap and drape a towel over pans. Set pans in a warm place and allow rolls to rise another 60-90 minutes until rolls have doubled in size and are touching.

Preheat oven 350°F.

Bake for approximately 20 minutes until golden brown.

Meanwhile, prepare frosting; add cream cheese and butter in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add sugar, vanilla and salt. Beat until mixture is light and fluffy, about 5 minutes. Set aside.

Remove rolls from oven. Spread frosting over each pan of rolls. Allow to cool slightly.
Enjoy!

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Lemon-Garlic Jumbo Shrimp

Lemon-Garlic Jumbo Shrimp
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
It doesn’t get much easier than this! This versatile main course goes from refrigerator to dinner table in less than 15 minutes. The classic flavors of this dish go with just about any side dish you choose. In addition to the serving suggestions noted here, it also makes a delicious low carb entrée when paired with steamed vegetables or a green side salad.
Ingredients
  • 3 T. unsalted butter
  • 1 T. garlic, finely minced(I prefer using Wildtree garlic Galore)
  • 1 lb. Jumbo shrimp (10/15 ct.), peeled, deveined, and tail removed
  • 1 large organic lemon, zest and juice
  • 1 T. ground cumin
  • Optional:
  • Salt and pepper, to taste
  • Fresh parsley leaves, chopped
Instructions
  1. Melt butter in a large skillet over medium heat. Add garlic and sauté for 1-2 minutes, stirring occasionally.
  2. Add shrimp to skillet and cook for 4-5 minutes, stirring occasionally, or until shrimp starts to turn pink.
  3. Add lemon zest, lemon juice, and ground cumin to the skillet and stir to combine thoroughly. Season with salt and black pepper, to taste, and remove from heat.
  4. Spoon shrimp mixture over a bed of cooked quinoa, brown rice, or your favorite gluten-free pasta. Drizzle some pan juices over each serving and garnish with fresh chopped parsley, if desired. Serve immediately and enjoy!

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Chicken, Broccoli and Cheddar Skillet Pasta

Chicken, Broccoli and Cheddar Skillet Pasta
 
Ingredients
  • 2-3 large boneless skinless chicken breasts cut into 1 inch chunks seasoned with salt/ pepper
  • 2tbls olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves finely chopped or minced
  • ½ teaspoon dried oregano
  • ½ teaspoon red pepper flakes (use only if you like a little spice)
  • 8 ounces pasta of your choice
  • 1 and ⅔ cup chicken stock
  • 2 and ¾ cup of water, divided
  • 8 ounces of broccoli florets chopped into small pieces
  • ½ cup heavy cream
  • 1 cup or more of cheddar cheese
  • ½ tsp salt
  • ½ tsp black pepper
Instructions
  1. Heat 1 tbls of olive oil in very large non-stick skillet. Add chicken chunks and cook until browned on both sides and almost cooked through. Remove chicken and set aside.
  2. Add the 2nd tbls of oil to the pan. Cok onions for several minutes until translucent. Add garlic and cook another minute or two. Add in oregano and red pepper flakes.
  3. Add in 1 and ⅔ cups of chicken stock tot the pan, and 2 cups of water. Stir in pasta and bring to a boil. Cook for 12-15 minutes until most the liquid is absorbed into pasta.
  4. Add in the broccoli, ¾ cup water and cover. Reduce heat and simmer for 5-10 minutes depending on how you like broccoli cooked.
  5. Add in cooked chicken, ½ cup heavy cream, cheddar cheese and turn up heat to medium high. Stir until cheese melt and sauce thickens, about 5-10 minutes.
  6. Sauce will get more thick as it stands. Add in salt and pepper.
  7. Enjoy!!

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***Foil Packet Shrimp ****

***Foil Packet Shrimp ****
 
Ingredients
  • ½ stick softened butter
  • ¼ cup chopped parsley
  • 2 chopped garlic cloves
  • Salt and pepper
  • Juice of 1 lemon
  • 1 lb. unpeeled large shrimp
  • Pinch of red pepper flakes
Instructions
  1. Place all ingredients into 2 foil packets, fold up and seal.
  2. Grill 8-10 minutes or until shrimp are fully cooked or you can cook in the oven at 350 for 10-15 minutes.

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Jalapeno Cucumber Lemonade

Jalapeno Cucumber Lemonade
Prep time: 
Total time: 
Serves: 4-6
 
A hint of heat adds an unexpected twist to this refreshing summertime favorite. The key to striking the right balance with recipe is to start with small amounts of jalapeno and gradually add more until you find just the right level of spice to suit your tastes. It’s a lot easier to add more than it is to adjust everything else to compensate for too much heat. This recipe is great on its own or mixed with vodka or tequila for an adults-only treat.
Ingredients
  • 3 c. water
  • ¾ c. fresh lemon juice (6-8 medium lemons)
  • 1 large cucumber, peeled and cut into chunks
  • 2 t. jalapeno pepper, seeds removed, finely minced
  • ⅓ c. honey, preferably local
  • Optional Garnishes:
  • Rosemary sprigs with lower leaves removed
  • Cucumber chunks or slices
  • Jalapeno chunks or slices
  • Lemon wedges
Instructions
  1. Add water, lemon juice, cucumber, jalapeno, and honey to a blender and blend until completely liquefied. Taste and add more jalapeno and/or honey, if desired. Blend again if necessary.
  2. Pour liquid through a fine mesh strainer to remove any larger particles and transfer mixture to a large pitcher. Place in refrigerator to chill for at least 1 hour before serving.
  3. To serve, pour over ice and garnish with slices of lemon, cucumber, and/or jalapeno. For a fancier presentation, thread chunks of cucumber and jalapeno onto sprigs of rosemary to garnish each glass.

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