Rasberry Lime Rickey

This recipe is from melskitchencafe.com and It is delish! It was great with the club soda, but so much better when the syrup was poured over shaved ice (thank you little ninja!!) I could eat that stuff all day long!! It's getting warmer outside, so enjoy!!

Rasberry Lime Rickey
adapted from Cook’s Country

12 oz. package frozen raspberries
2 cups sugar
1/2 cup water
4 teaspoons grated zest and 1/2 cup juice from 4 limes (It took 4 limes to get the 1/2 cup juice but I only used the zest from 3 limes – it was plenty)
Club soda, chilled
Ice

Heat raspberries, sugar, and water in a saucepan over medium heat until the raspberries begin to release their juices, about five minutes. Mash the berries with a potato masher until the berries break down, then stir in the lime zest and juice. Simmer until the mixture is slightly thickened, about five minutes.

Pour the raspberry mixture through a fine-mesh strainer set over a bowl, pressing on solids to extract the liquid. This works best done in batches so the seeds don’t clog up the bottom of the mesh strainer. You should end up with about 2 1/2 cups syrup. Discard the berry solids. Refrigerate the syrup until completely cool, at least 30 minutes or up to 1 week. To serve, combine 3/4 cup club soda and 3 tablespoons syrup in tall, ice-filled glasses.

Frosty Orange Cream Dessert

Lori and Lindsey served this yummyness at the last retreat. HOLY YUM! I love this stuff! I also found it on this website. It is super yummy as orange cream, but Lori says it is also insanely good when made like a Cookies and Cream dessert too. Anyway, here is the recipe...

Frosty Orange Creme Layered Dessert
2 cups orange sherbet
1 package cream cheese
1 can (14 oz) sweetened condensed milk
1/2 cup orange juice
1 tub (8 oz) cool whip

First, line a 9 x 5 inch loaf pan with foil. Spread the sherbet onto bottom of prepared pan to form even layer.Freeze 10 min.

Meanwhile, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in cool whip. Pour over sherbet in pan.

Freeze 3 hours. To unmold, invert pan onto plate; remove foil.


**I increased the sherbet to about 3 cups and would next time only use half of the creamy topping. While it is incredibly good, the topping is pretty rich. It turns out to be twice as much as the sherbet and I think it would taste much better and more balanced, if the two flavors were equal in quantity to each other.
But don't let this fool you. It is the perfect cool, sweet treat.

check out other super cute stuff at makeitloveit.com.

Lemon Cake (DELISH!!)

1 lemon cake mix

4 eggs

3/4 c. vegetable oil

1 pkg lemon jell-o

1 c. hot water

Mix together above ingredients and bake according to cake mix directions. (I mixed jell-o and hot water first, then added the rest).

Glaze

2 c. powdered sugar

8 TB lemon juice

Poke holes with fork all over the baked cake and pour glaze over top while still hot.

Super Moist Chocolate Bundt Cake

Devils food cake mix (Dry--don't make it according to directions on the box)
1 -4 serving instant chocolate pudding mix
4 large eggs
1 cup sour cream
½ cup warm water
½ cup vegetable oil
1 ½ cups semi sweet chocolate chips

Place all ingredients except chocolate chips, in a large mixing bowl. Blend with electric mixer 1 minute.Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared bundt pan.Bake 45-50 minutes at 350. Cool 20 minutes. Invert onto serving platter.
Frosting:
8 Tbsp butter (not margarine)
4 Tbsp cocoa powder
1/3 cup evaporated milk (I used 2%-it worked great)
4 cups sifted powdered sugar
Melt butter in medium saucepan over low heat. Whisk in cocoa and milk. Bring mixture just to boil, stirring constantly. Remove from heat. Beat in powdered sugar with electric mixer until thickened and smooth. Pour warm frosting over warm cake. This recipe makes a lot of frosting.

Teriyaki Chicken

1/2 C soy sauce

1/4 C vegetable oil

1 C white sugar

3 T dry ground mustard

3 T honey

6 cloves garlic chopped

3 lbs chicken, diced into bite size pieces

In medium bowl mix together soy sauce, vegetable oil, sugar, ground mustard, honey and garlic. Place diced chicken breasts in a 9x13 pan. Pour the contents of the bvowl over the chicken. For best results, marinate for 1 hour before cooking. Bake at 350 for 25-30 mins. Serve over rice.

Lori

Mandy's Yummy Salsa

1 avocado diced into small chunks

1 C diced tomatoes

1/2 C diced cucumbers

1/2 C diced red onion

2 T lime juice

2 T chopped cilantro

1/2 t. salt

1 T minced jalepeno (optional)

Mix all together and serve with chips. It's especially yummy with the corazon tortilla chips with lime from costco.

Lori

Pumpkin Chocolate Brownies

1/2 cup LIBBY'S® 100% Pure Pumpkin
1/3 cup brown sugar blend (such as SPLENDA)
1 large egg
2 large egg whites
2 tablespoons vegetable oil
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon NESTLÉ® TOLL HOUSE® Baking Cocoa
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup Sugar Free Chocolate Chips

Directions:
COMBINE pumpkin, sugar blend, egg, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low speed until batter is smooth. Stir in morsels. Spread evenly into prepared pan.
Set oven to 350 degrees and spray 8 or 9 inch baking pan with nonstick cooking spray
Bake 25-30 min.