Recipe of the Day: Starbucks Strawberries & Crème Frappuccino *National Strawberries and Cream Day*

Starbucks Strawberries & Crème Frappuccino

Ingredients

For the Strawberry Syrup
16 oz Strawberries, hulled
Sugar to taste

For the Frappucino
1 cup Whole Milk
3/4 cups softened Vanilla ice cream
1/4 cup Strawberry Syrup (either make your own or use store bought!)
5-6 Whole Strawberries, chopped finely
2-3 ice cubes
Whipped Cream (optional)

Directions

Make the Strawberry Syrup:
Note: You may also use store-bought syrup!

Chop the stem (hull) off the strawberries. You can then do a coarse chop or quarter the berries.

Place them in a colander and rinse them gently under cold water. You can wash them first and then chop if you like.

Drain the water well and place the berries in a saucepan. Cook them in medium heat. Give it a stir now and then. (After around 5 minutes you will find the berries releasing their juices.)

After around 15 minutes of cooking, add some sugar to taste.

Let cook for another 5 minutes and then wait until sauce has cooled.

Strain the sauce into another bowl pressing the fruit well to give more syrup.PS: Store remainder of strawberry syrup in an airtight container. You can use the fruit pulp in another recipe (pancakes, waffles, cakes, muffins etc)

Make the Frappuccino:
Add rest of the ingredients along with your strawberry syrup (other than the whipped cream and chopped strawberries) in a blender. Give it a whirl until blended.

Drop some of the chopped strawberries in a serving glass and pour the blended mixture into it.

Add some whipped cream on top if desired and serve chilled.

Read Full Post »

Recipe of the Day: Slow Cooker Sausage Breakfast Casserole

Slow Cooker Sausage Breakfast Casserole

Slow Cooker Sausage Breakfast Casserole

1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
2 cup (8 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) shredded Parmesan cheese
1/2 cup julienne cut sun dried tomatoes packed in oil, drained
6 green onions, sliced
12 eggs
1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions
1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.

2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.

3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.

4. Pour evenly over potato-sausage mixture.

5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

Notes
Substitute 1 cup chopped fresh tomato for sun dried tomatoes, if desired.

Substitute 1 pkg. Regular Flavor Jimmy Dean® Pork Sausage Roll, cooked, crumbled for Jimmy Dean® Hearty Original Sausage Crumbles.

Read Full Post »

Recipe of the Day: Ultimate Hawaiian Volcano drink

Ultimate Hawaiian Volcano

3/4 oz Southern Comfort
3/4 oz Disaronno Amaretto
3/4 oz Smirnoff Vodka
1 1/2 oz Pineapple Juice
1 1/2 oz Orange Juice
3/4 oz Lime Mix
3/4 oz Grenadine

Shake and strain into an ice-filled glass. Enjoy!

Read Full Post »

Recipe of the Day: Hot Buttered Rum *National Hot Buttered Rum Day*

Hot Buttered Rum

Ingredients
1 small slice soft butter
1 tsp brown sugar
Optional spices to taste: ground cinnamon, ground nutmeg, allspice
Vanilla extract
2 oz dark rum
Hot water

Preparation
Place the butter, sugar and spices at the bottom of an Irish coffee glass or mug.

Mix well or muddle.

Pour in the rum and hot water.

Stir.

Recipe found here: Hot Buttered Rum

Read Full Post »

Recipe of the Day: Eggnog *National Eggnog Day*

Eggnog

Ingredients
4 egg yolks
1/2 cup sugar
2 cups milk
2 whole cloves
Pinch of cinnamon
1 cup cream
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
2 Tbsp each of bourbon and rum or brandy, or to taste (can omit for kid-friendly eggnog)
*4 egg whites (optional)

Directions
1 In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in color. Slowly add the sugar, beating after each addition, whisking until fluffy.

2 Combine the milk, cloves, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling.

3 Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.

4 Cook on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.) Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves. Let cool for one hour.

5 Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog). Chill.

*Optional: Beat egg whites until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog. Note, because of the salmonella risk from raw eggs, it is recommended that children, elderly, and people with compromised immune systems refrain from eating raw eggs such as the optional whipped egg whites in this recipe, unless you use pasteurized eggs.
Yield: Makes 1 quart. Serves 4-6.

Recipe found here: Eggno

Read Full Post »

Recipe of the Day: Sangria! Sangria! *National Sangria Day*

Sangria! Sangria!

Ingredients
1/2 cup brandy
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1/3 cup orange juice
1 (750 milliliter) bottle dry red wine
1/2 cup triple sec
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
1/4 cup white sugar (optional)
8 maraschino cherries
2 cups carbonated water (optional)

Directions

In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.

Original recipe makes 6 cups

Recipe found here: Sangria! Sangria!

Read Full Post »

Recipe of the Day: Hot Apple Cider with Rum *National Apple Cider Day*

Hot Apple Cider with Rum

Ingredients
1 apple
2 teaspoons whole cloves
1 orange, thinly sliced
2 quarts apple cider
1/2 cup light brown sugar
1 teaspoon allspice
Pinch grated nutmeg
1 cup dark rum
Cinnamon sticks, garnish

Directions
Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the rum. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the rum. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.

Recipe found here: Hot Apple Cider with Rum

Read Full Post »

Recipe of the Day: Coffee Frappe *National Frappe Day*

Coffee Frappe

Ingredients
18 to 22 ice cubes, crushed
7 ounces double-strength coffee, chilled
2 tablespoons granulated sugar
2 tablespoons flavored syrup of choice
Whipped cream for garnish

Instructions
Combine ice, coffee, and sugar in a blender, blending until well-blended and smooth.

Add syrup and blend.

Pour into large glass.

Add whipped cream for garnish.

Recipe found here: Coffee Frappe

Read Full Post »

Recipe of the Day: Frappe Mocha *National Mocha Day*

Frappe Mocha

Ingredients
1 teaspoon instant coffee granules
1/4 cup boiling water
1 cup milk
4-1/2 teaspoons chocolate syrup
1/2 cup crushed ice
Whipped topping and additional chocolate syrup, optional

Directions
In a small bowl, dissolve coffee granules in water. Pour into an ice cube tray; freeze.

In a blender, combine the milk, chocolate syrup and coffee ice cubes. Cover and process until smooth. Add crushed ice; blend. Pour into chilled glasses; serve immediately. Garnish with whipped topping and additional chocolate syrup if desired. Yield: 2 servings.

Recipe found here: Frappe Mocha

Read Full Post »

Recipe of the Day: Barbadian Rum Punch *National Rum Punch Day*

Barbadian Rum Punch

Ingredients
3 oz lime juice
6 oz simple syrup
9 oz rum
12 oz water
grated nutmeg
a few dashes of Angostura bitters

Method:
In a jug, blend the ingredients with the exception of the nutmeg.

Serve in a glass with lots of ice. Sprinkle the nutmeg on the surface.

Recipe found here: Barbadian Rum Punch

Read Full Post »