Easy Summer Recipes Drinks & Appetizers

Blue Hawaii 
3 ounces pineapple juice
3/4 ounce white rum
3/4 ounce vodka
1/2 ounce lemon juice
1/2 ounce blue Curacao
1/4 ounce simple syrup
 Ice Cherry and a pineapple wedge (for serving)
Coconut Cream Cocktail
Ingredients: 
1 can of condensed milk
1 cup of ice
Captain Morgan’s Coconut Rum
Mix: 
1/4 cup of rum + 2/3 cup of condensed milk + handful of ice 
Ingredients
1 box Pillsbury traditional cake mix (no pudding in the mix)
4 eggs
1 small box lemon Jell-O
1 cup boiling water
1 teaspoon lemon extract
3/4 cup canola oil
4 tablespoons lemon juice
1 cup powdered sugar

Instructions:
Combine the Jell-O wtih the boiling water and allow it to cool. In an electric mixing bowl, combine the cake mix with eggs, adding the eggs one at a time. Add the cooled Jell-O, lemon extract and oil. Mix two minutes on medium speed and then pour into a greased and floured bundt cake pan. Bake at 350 degrees for 40-45 minutes until a toothpick comes out clean. Four minutes after the cake comes out of the oven, invert the cake onto a plate. In a small bowl, mix the lemon juice and powdered sugar. Slowly pour the glaze over the cake. Cool completely.

                                                            Southern Sweet Iced Tea 

                                   Using 5 tea bags, steeped in 4 cups of hot water for 5 minutes)
                                       1 cup of granulated sugar or sugar substitute, or to taste
                                             2 cups of fresh whole strawberries, cleaned
                                         1/4 cup fresh lemon juice (about 1-1/2 lemons)
                                            Ice cubes +Extra strawberries, for garnish

    Instructions:
    Prepare the iced tea according to the recipe (I use 5 tea bags in 4 cups of hot water, steeped for 5 minutes and sweetened with 1 cup of sugar or sugar substitute). While the tea is steeping, puree the strawberries in a food processor or blender, then pass the puree through a strainer. Squeeze the lemon juice and set aside.
    Once the tea is finished steeping, strain and remove the tea bags and stir in the sugar. Fill a pitcher halfway with ice, pour the strawberry puree on the ice, add the lemon juice, and pour in the tea. Stir well and refrigerate. Fill individual glasses with ice, pour over and garnish with a whole strawberry, if desired.
    Simple Banana Caramel Cream Dessert

    Ingredients
    Vanilla Pastry Cream
    Bananas (I used two bananas for 6 small dessert servings)
    Good quality caramel sauce, or dulce de leche.
    Fresh whipped cream (I used 3/4 cup heavy whipping cream and 1 Tablespoon powdered sugar)

    Graham Cracker crumble
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