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Archive for June, 2017

Mango Mai Tai Cocktail

1 oz (30 ml) Spiced Rum

+ 1 oz (30 ml) Mango Rum

+ 3 oz (90 ml) Mango Nectar

+ Top off with Grenadine

Recipe found here: Mango Mai Tai Cocktail

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Strawberry Shortcake Lush

Ingredients
1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1/3 cup butter, melted
1 container (7.5 oz) strawberry cream cheese spread, softened
1 cup powdered sugar
1/2 cup strawberry jam
1 container (12 oz) Cool Whip™ frozen whipped topping, thawed
2 boxes (4-serving size each) Jell-O™ vanilla-flavor instant pudding and pie filling mix
3 cups cold milk
1 cup chopped fresh strawberries (about 6 oz)

Directions
1 Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 20 minutes. Set aside 4 cookies for garnish.

2 In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13×9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.

3 In large bowl, beat cream cheese spread, powdered sugar and jam with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.

4 In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.

5 When ready to serve, crumble remaining 4 cookies; sprinkle cookies and strawberries on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Recipe found here: Strawberry Shortcake Lush

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Honeydew Lime Cooler

Ingredients
4-1/2 cups cubed honeydew (about 1 small melon)
1-1/2 cups lime sherbet
2 tablespoons lime juice
5 fresh strawberries

Directions
Place melon cubes in a 15-in. x 10-in. x 1-in. baking pan; cover and freeze until firm, about 15 minutes. Set aside five melon cubes.

In a food processor, combine the sherbet, lime juice and remaining frozen melon; cover and process until smooth. Pour into glasses; garnish with strawberries and reserved melon. Yield: 5 servings.

Recipe found here: Honeydew Lime Cooler

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Summer Dessert Pizza
Summer Dessert Pizza

Ingredients
1/4 cup butter, softened
1/2 cup sugar
1 large egg
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract
1-1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

GLAZE:
1/4 cup sugar
2 teaspoons cornstarch
1/4 cup water
1/4 cup orange juice

TOPPING:
4 ounces cream cheese, softened
1/4 cup confectioners’ sugar
1 cup whipped topping
1 firm banana, sliced
1 cup sliced fresh strawberries
1 can (8 ounces) mandarin oranges, drained
2 kiwifruit, peeled and thinly sliced
1/3 cup fresh blueberries

Directions
In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat well. Cover and refrigerate for 30 minutes.

Press dough into a greased 12-in. x 14-in. pizza pan. Bake at 350° for 12-14 minutes or until light golden brown. Cool completely on a wire rack.

For glaze, combine sugar and cornstarch in a small saucepan. Stir in the water and orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool to room temperature, about 30 minutes.

For topping, in a small bowl, beat cream cheese and confectioners’ sugar until smooth. Add whipped topping; mix well. Spread over crust. Arrange fruit on top. Brush glaze over fruit. Store in the refrigerator. Yield: 12-16 servings.

Recipe found here: Summer Dessert Pizza

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JELL-O Strawberry Parfaits

Ingredients
1 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
2 cups ice cubes
1 cup fresh strawberries

Directions
Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add ice; stir until gelatin is slightly thickened. Remove any unmelted ice.

Lean 4 parfait glasses, at an angle, against sides of muffin pan cups. Reserve 4 strawberries for garnish. Slice remaining berries; stir into gelatin. Spoon into tilted glasses. Refrigerate 2 hours or until gelatin is firm.

Top with COOL WHIP and reserved berries before serving.

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Texas Tabbouleh

Ingredients
1 cup bulgur
2 cups boiling water
3 medium tomatoes
1 cup finely chopped red onion
2 green onions, thinly sliced
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 jalapeno peppers, seeded and chopped
1/2 cup fresh cilantro leaves, chopped
1/4 cup lime juice
3 tablespoons canola oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 can (15 ounces) black beans, rinsed and drained
1 cup crumbled queso fresco or feta cheese

Directions
Place bulgur in a large bowl; stir in boiling water. Let stand, covered, 30 minutes or until bulgur is tender and most of the liquid is absorbed. Drain well, pressing out excess water. Cool completely.

Stir in tomatoes, onions, peppers, cilantro, lime juice, oil, garlic and seasonings. Add beans; toss to combine. Refrigerate, covered, at least 30 minutes. Serve with cheese. Yield: 10 servings.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Texas Tabbouleh

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Dragon Berry Delight

1 oz. (30ml) Strawberry liqueur
+ 1 oz. (30ml) Dragonfruit Rum
+ 1 oz. (30ml) Lime Juice
+ 2 oz. (60ml) Lemon Lime Soda

Watch the video to see how it is made:

Recipe found here: Dragon Berry Delight. The Tipsy Bartender – the BEST adult beverage site online!

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