Razzles for Breakfast #MoviesandMunchies

This month's pick for our Movies and Munchies group was 13 Going On 30, chosen by Camilla of Culinary Cam.

X is for Xylocarp

What is a xylocarp?  It is a fruit with a hard woody shell.  The best-known xylocarp is a coconut.  And the best way to enjoy coconut?  In a Pina Colada, of course.

With just 3 ingredients, some ice, and a heavy-duty blender you can enjoy an Xciting Xylocarp Cocktail.....

Orange Creme Smoothie #SpringSweetsWeek

Rich, thick and delicious this citrus smoothie is the perfect, nutritious way to start your day.

We are still celebrating Spring Sweets Week.  Please join us........

Shamrock Shake #OurFamilyTable

Celebrate St. Pat's Day with this creamy delicious copy-cat Shamrock Shake inspired by the one sold at McDonald's Restaurant each year.

Join the crew From Our Dinner Table as we share recipes for St. Patrick's Day.........

Honey Oat Smoothie #ImprovCookingChallenge

A wonderful and delicious way to add more fruits and fiber to your diet is by enjoying a smoothie for breakfast in the morning.

This smoothie combines bananas and strawberries for flavor, oats for filling fiber and a touch of honey for sweetness.  You can feel good knowing that your family has a great, healthy start to their day.

Join the Improv Cooking Crew as we create recipes featuring Oatmeal and Honey........

Pumpkin Cheesecake Milkshake #PumpkinWeek

This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.

Creamy and delicious.  Now you can enjoy all your favorite pumpkin cheesecake flavors through a straw!

Welcome to Day 2 of Pumpkin Week........

Frozen Strawberry Daiquiris for #SundaySupper

My friend, Christie of A Kitchen Hoor's Adventures, is hosting this week's Sunday Supper.  Christie chose the fun topic of  Simple Cocktails and Mocktails for relaxing pool side.

We have been having gorgeous weather here in Michigan and I have been spending tons of time in the pool so this theme is perfect for me.  Thanks, Christie!

I drink a fair share of iced tea out here in the pool, some is spiked and some is not but I have already shared Iced Tropical Rooibos, SpIced Tea and Tipsy Palmers.  

I did decide to share a cocktail with you today so please drink responsibly and obey all laws pertaining to your Country in regards to legal age limit for consuming alcohol.  In the USA you must be 21 years of age and should never drink and drive regardless of your age.

That being said....I cannot wait to share this delicious, frosty cold, refreshing cocktail with you today. Now you can take the easy route and use a strawberry flavored daiquiri mix that you find at your local liquor store.  I often use these mixes especially during the winter months when fresh fruit isn't abundant and my freezer needs to be restocked.

Today's version of this Frozen Strawberry Daiquiri was made with garden fresh Michigan Strawberries courtesy of my adorable little Angel Face.  How can this drink not be luscious when such sweet little hands picked the fruit with which it was made?

First I cleaned, hulled and halved about a quart of the strawberries.  I added some sugar and allowed them to macerate in the refrigerator overnight. The following day I poured the strawberries and all the juices into my vitamix but any good blender will work.

I added 1 1/2 cups of white rum to the mixture.  This will make enough for 4 large frozen daiquiris.

2 1/2 cups of ice on top of all that strawberry and rum goodness will make this daiquiri icy cold and oh so refreshing.

The final element was a lime that I peeled and chunked to place in the vitamix.  Should your blender not be as heavy duty then you may just want to add the juice of 1 lime.

I hit the puree button on my machine and got busy adding a sugar rim to 4 chilled glasses.  This is completely optional but you are sitting around waiting anyway so what the heck.

Pass out the swim towels to your friends before you start pouring so they can use it to wipe the drool from their chins.  Divide the mixture between 4 glasses, pass them out and head to the pool....It is going to be a delightful afternoon!

You will find links to all the other  Simple Cocktail and Mocktail creations under this recipe.  I hope you enjoy them and have a great summer.

Frozen Strawberry Daiquiris

1 qt. strawberries

2 T. sugar

1 1/2 c. white rum

2 1/2 c. ice cubes

1 lime or juice of 1 lime

sugar for rimming glasses

Rinse, hull and halve or quarter the strawberries and place in a large bowl.  Sprinkle with the sugar, toss to distribute, cover and place in the refrigerator over night.

Pour the strawberries and all liquid into a heavy duty blender.  Add the rum, ice cubes, and lime (juice).  Puree until smooth.

Meanwhile, chill 4 large glasses by rinsing them in an ice bath.  Shake dry and then dip the rims into sugar that has been placed on a shallow plate.  

Divide the Daiquiris between the glasses.  Garnish with lime wheels, if desired.  Print Recipe

More Cocktails and Mocktails

• Blackberry Gin Mule by A Kitchen Hoor's Adventures
• Boozy Rootbeer Float 2 Ways by My Life Cookbook
• Frozen Banana Daiquiri by Restless Chipotle
• Frozen Strawberry Daiquiri by A Day in the Life on the Farm
• Pimm’s Cup by Sew You Think You Can Cook
• Spiked Arnold Palmer Cocktails by Hardly A Goddess
• St. Germain Gin and Tonic Cocktail by That Skinny Chick Can Bake

Make Mine a Mocktail

• Dreamsicle Mocktail by The Freshman Cook
• Watermelon Mint Mocktail by Bites of Wellness

Simply Different

• Florida Cider Caipirinha by Gourmet Everyday
• Raspberry Lemon Blush by Our Good Life
• Screwmosa Cocktail by Food Lust People Love
• Skip and Go Naked by Positively Stacey
• Spiked Spa Water by Simple and Savory

Tasty and Tropical

• Blackberry Mojitos by The Chef Next Door
• Fresh Cherry Margaritas by The Crumby Cupcake
• Frozen Peach Margaritas by Pies and Plots
• Perfect Pina Colada by My Imperfect Kitchen
• Pineapple Margaritas by Hezzi-D’s Books and Cooks
• Prickly Pear Margarita by Palatable Pastime
• Strawberry Sunset Lemon Drop by Soulfully Made

Very Vino

• Boozy Watermelon Slushies by Cindy’s Recipes and Writings
• Cantaloupe Wine Slushie by Family Around the Table
• Cava Sangria by Caroline’s Cooking
• Easy Red Wine Sangria with Spiced Peaches by Cricket’s Confections
• Pink Lemonade Sangria by Baking Sense
• Sparkling Chambord Sangria by Books n’ Cooks
• Watermelon Sangria by A Mind Full Mom

For even more inspiration check out these Simple Mixed Drinks for a Refreshing Summer by Sunday Supper Movement Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Welcome to #BrunchWeek with a Homemade Orange Julius to Start Us Off

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother's Day. 

Forty Bloggers from around the North America will showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas - with 170 recipes, there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes “I Knead to be Loaved” apron, French rolling pin, Bench/Dough cutter, Oven mitt, Dough scraper, Bamboo spatula, Silicone spatula, Measuring spoons, Kitchen towel, 6 3-strips of Red Star Yeast, Red Star Yeast recipe book, Kansas Wheat Commission recipe book

For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, White Marble Pastry Board and Marble Rolling Pin, and Dixie Crystals red ruffle apron.

Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #3 Cabot Creamery Coop is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot is a co-operative owned by 1,100 dairy farm families throughout New England & New York. In our farmers’ communities, they are often the ones to volunteer first. We honor their community spirit with our Reward Volunteers program. Learn more & start logging your volunteer hours today! www.RewardVolunteers.coop

Prize #4 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Prize #5 Michigan Asparagus is giving one winner an Asparagus Steamer Pot with $40 gift card to Williams Sonoma and a box of fresh Michigan Asparagus

Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the U.S. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste.

Prize #6 Rainier Fruit is giving one winner a set of 3 stoneware pie plates with $40 Williams-Sonoma gift card and a box of fresh Lady Alice apples.

If you love apples, pears, cherries and blueberries than Rainier Fruit is the fruit brand for year. Nestled in the shadow of Mount Rainier, we focus on growing fruits and living a lifestyle that is Wholesome to the Core and brings you the best of organic and conventional grown fruit including our proprietary Lady Alice apples and all your other favorites like Honeycrisp and more.

What a wonderful and generous giveaway!!  You will be able to enter for your chance to win at the bottom of this post.  I hope the lucky winner is one of my readers.

There is a lot of information in this Welcome Post so I wanted to keep the recipe very simple this morning.

The first recipe that I am sharing with you this week is a homemade version of a drink that I fondly remember from when my children were young.  Often, when we would to the Shopping Mall, I would reward them for good behavior by stopping at the Orange Julius counter for a frothy sweet treat.  I convinced myself that since there was juice in there it was better for them than a soda pop...yeah, well probably not....but it was no worse for them either and it served for many happy food memories.

This is an easy peasy recipe.  You can use fresh squeezed OJ or your favorite brand from the dairy case.  This recipe showcases two of our sponsors, Dixie Crystals and Nielsen Massey.  Dixie Crystals provided me with granulated sugar. I used vanilla from Nielsen-Massey, however this was not provided by them this year.  This year they provided me with Rosewater, Lemon Extract and Almond Extract.  I can't wait to use them in other recipes but this recipe really needs vanilla.  I received no monetary compensation from these companies and while I love their products, you can, of course use your favorite sugar and vanilla.

This was the first Orange Julius that I have had in 30 years.  I don't remember them being so cloyingly sweet and I thought that they were more orange in color.  I find the food memories I have are often like that.  Our tastes change as we get older and memories are often colored by who we were with and where we were in life at that time.

I served this up to my "borrowed grandson", EJ, who was over helping me out with some yard work. He had never had an Orange Julius so he couldn't tell me  if it tasted the same but he absolutely LOVED it so I am considering it a win.  There are a plethora of Orange Julius recipes out there.  I read them all and came up with this version that makes 2 servings.

Make sure you have entered the raffle and stop by to see what the others are sharing on this first day. You will find link to their recipes following mine.

Homemade Orange Julius

1 c. orange juice

1 c. milk

1 c. icecubes

1/2 c. sugar

1 t. vanilla

Place all ingredients into a heavy duty blender and blend until ice is melted and mixture is blended and frothy.  Print Recipe

Take a look at what the #BrunchWeek Bloggers are creating today!

Brunch Week Beverages:
Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections

BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n' Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy's Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D's Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear's Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy's Cooking Adventures

BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor's Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking

BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane's Adventures in Dinner

BrunchWeek Desserts:
Baltimore Peach Cake from Cookaholic Wife
Mandarin Orange Bundt Cake from My Catholic Kitchen


a Rafflecopter giveaway

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

Mango Peach Margarita #MexicanRecipes

Welcome to Day 2 of our Cinco de Mayo Fiesta.  Senorita Sue de Palatable Pastimes has asked us all to share our favorite Mexican Recipes as this holiday approaches.   I, for one, am very excited because there is no such thing as too many Mexican Recipes.  We love Mexican food and eat it quite often, both at home and out to restaurants.

Of course, no fiesta is complete without a Margarita.  We love our margaritas around here and have shared several with you. My personal favorite is Frank's Fantastic Margarita but I certainly wouldn't turn down a Blueberry Margarita or this Mango Madness Margarita.  Nor would I turn down this Mango Peach Margarita that I am sharing with you today.

I cannot wait for Peach season to strike in Michigan this year so that I can use our local, fresh, juicy peaches in this drink.  It will be perfect, poolside on a hot summer day.  I am getting giddy just thinking about it.  

The secret to a good margarita is to use the best quality ingredients you can find.  In this household that means Cuervo Gold Tequila, Grand Marnier, and in this case, fresh frozen fruit as it is not stone fruit season locally.  Of course, if you can find some nice, ripe, juicy mangoes in the market you can use half fresh and half frozen until the peaches are ripe.

Mango Peach Margaritas

2 medium mangos or 4 c. frozen mango slices

3 peaches or 1 1/2 c. frozen peach slices

1/2 c. tequila

1/4 c. orange liqueur

1/4 c. freshly squeezed lime juice

10 c. ice if using fresh fruit, 3-4  c. water if using frozen fruit

sugar for rimming glasses, if desired

lime wedges or mango slices for garnish, if desired

Place the mangoes and peaches in the bottom of a heavy duty blender or into a food processor.  Add the tequila, orange liqueur, lime juice and ice or water.  Puree until smooth adding additional water if too thick.  

Rub a lime wedge around the edge of four margarita glasses and dip into sugar that has been placed in a shallow dish.  Divide the margarita mixture between the glasses and garnish with a slice of lime or mango, if desired.  Print Recipe

More Marvelous Mexican Recipes

• Mango and Peach Margarita from A Day in the Life on the Farm
• Cheese Enchiladas Rojas from Palatable Pastime
• Zippy Tortilla Chips from Jolene's Recipe Journal
• Slow Cooker Pork Carnitas from Frugal Pantry
• Quinoa and Black Bean Stuffed Peppers from The Chef Next Door

Check back each and every day for new recipes by following along with the hashtag #MexicanRecipes on social media. Are you a food blogger interested in posting within our blogging community? Find out more by joining us online: Holiday Fun with Our Blog Friends.

Mango Madness Margarita and The Weekly Menu

The other day we were having our friends, John and Kirsten, over for dinner.  Kirsten's mom, Caroline, and Kirsten's twin, Katrina were in town.  We are family so we couldn't let them be in town and not spend time with them.

John and Kirsten love going to a local restaurant, Catch 22, as do we and we often go together after Mass or during the week when they get home from a long day at work.  The food at Catch is wonderful but John and Kirs love, love, love the Mango Margaritas that they serve.

Frank, bartender extraordinaire, decided that he was going to make some for the gang when they came for dinner.  Frank had just bought me a vitamix for my birthday so making frozen drinks has just become very easy around here.  Our old blender did not have the strength to puree the ice and ingredients together so nicely.

He prepped everything ahead of time.  He borrowed a tip from Ree of The Pioneer Woman and rimmed the glasses with a mixture of sugar and lime zest. He also used her tip about using canned mangoes....I never even knew there was such a thing!!

When our guests arrived all Frank needed to do was fill the blender to the top with ice and let it puree away.  Kirsten took a drink and said "Oh, mango", she took another sip and proclaimed "These are better than Catch 22 and they had the best".  Oh yeah.......Frank rocked the house.  He ended up making a second pitcher full and it disappeared as quickly as the first.

Mango Madness Margaritas

created by Frank with some help from The Pioneer Woman

zest and juice of 1 lime

1/4 c. sugar 

3 (15 oz) cans mango, drained

1 c. sugar

1 1/2 c. tequila

1 1/2 c. triple sec

Ice

Combine the lime zest and 1/4 c. sugar and place on a plate.  Rub a slice of the lime around the rim of 8 glasses and then dip the rim into the sugar mixture to coat.  Set aside.

Place the mangoes, sugar, tequila, triple sec and juice from the remaining lime in the pitcher of a blender.  Fill the blender to the top with ice.  Seal and puree until thick and smooth.  Pour into the glasses and serve.

We did a lot of entertaining last week and choir started up again.  Those hazy, crazy, lazy days of summer are at an end. Life will be busy now until after the Holidays so I better get my self geared up.

This afternoon we are heading over to take care of Angel Face while Tingting works after which we are invited to Frank's cousin's house for a Wine Tasting.

Tomorrow we will be going over to celebrate Frank's brother's birthday.

Sunday we are hosting a Soup Swap.  I will be telling you more about that during the week.

Monday, I have to call and see if I have to serve on jury duty.  I am hoping not, mostly because we are closing on the sale of this house and on the purchase of the new house this week and don't want to be tied up during the day.

Thursday is choir practice and then Friday we are leaving for the weekend to go to an air show on the west side of the State. We will leave in the morning unless I am stuck in jury duty, in which case we will leave as soon as we are able.

So here is the Weekly Menu....Don't forget to stop back by to hear all about our soup swap and find out if I had to fulfill my civic duty.

Saturday
Dinner at Dan's party

Sunday
Soup Swap

Meatless Monday
Mujaddara

Tuesday
Stuffed Sole
Steamed Asparagus
Acorn Squash

Wednesday
Beef Roast
Roasted Root Vegetables

Thursday
Meatloaf
Green Beans
Carrots

Friday 
Out of town for the Weekend