HOT CHOCOLATE ON A STICK

These "hot chocolate on a stick" were fun to make.  They do melt in hot milk and taste good.   Miss Morgan made some of these last Christmas so I decided I wanted to try my hands at making them.   They are a two day adventure.  Make the homemade marshmallows and the chocolate blocks on one day and then the next day you can cut them and make your bags.  Tie the bags with pretty ribbon and you have "Hot Chocolate on a stick"    How cute is that.   I found the recipe for the homemade marshmallows at the Food Network with alton-brown.    And the chocolate blocks was taken from King arthur flour.   

Home made cocoa blocks and marshmallows

Look at Santa he is one happy boy, nice smile on his face.   He enjoyed his Hot Cocoa and home made cookies.

                                         Happy New Year wishes to all for a great year for 2014

JARGARITAS

Hello everyone,  I have missed you all, I know, I said I'd see you in the fall but I have just one or maybe two recipes to share.  This is for a summer cocktail and they are so good............  This is a post that I think everyone who likes "Margaritas" should try these.   I found this at bluebonnets and brownies.  Another keeper and Mr. Dick approves of these.........   They are easy and fast to make, then when you feel like a cocktail on a hot summer night they are all made.  Love that...................    PRINT RECIPE 1 12 fluid ounce can frozen limeade 2 Tbsp of fresh squeezed lime   ( 1 lime) 1 1/2 cups Jose Cuervo Tequila or I used Cabo Wabo 3/4 cup Triple Sec 1 cup Chambord Liqueur   (I used Chateau Monet) 4 cups cold water 12 ( 8ounce ) jelly jars with lids and bands Wash all your jelly jars and lids and bands and dry.   Set aside Using a large pourable container or large bowl combine all the ingredients.  Mix well.    Pour mixture into each of the jelly jars to about 1/2 inch from the top.   Place a lid and screw on the bands and place in the freezer.  They need to be in freezer for at least 5 hours.   I made mine a few days before the party.  They can be served with a spoon to mix them up and/or a short straw.      Just remember to drink responsibly!!!!         Happy Summer  everyone.................enjoy    Andi Sharing with Something Swanky and Stonegable

SUMMER FUN

July is National Watermelon Month and one more joy of going to the farmers market.  Compliments of Country Living Magazine July 2009.  Garden fresh from the heavens above. 

GRANITA

Puree in a blender,  4 cups of 1/2 inch size of seedless watermelon, 1/2 cup of sugar, and 2 tablespoons of fresh lime juice. Pour this into a 9x13 inch pan and place in the freezer and stir frequently with a fork until slushy.  This will take about 2 1/2 hours.   Pour into glasses and serve.  

SWIZZLE STRICKS

Cut the seedless watermelon in 1/2 inch slices and use small cookie cutters to cut out the shapes.  Thread the cutouts onto a bamboo skewers and place in the freezer on parchment paper for a short time before using. 

                                         Hand picked blueberries from the back yard

                                                         Flowers in my garden

                                                            Visitor looking for lunch

                                                   Hand picked fresh red raspberries

LEMON TEA

 Nothing says summer better than refreshing, ice tea.   
Lemon Tea
Cooking with Paula Deen
March/April 2010

6 cups of water
3 family-size tea bags (adjust if using regular tea bags I used 8 bags of tea)
if you like a strong tea taste use more bags
1 (12 ounce) can frozen Lemonade concentrate, thawed
1 cup sugar
1/2 tsp almond extract
sliced lemons

Bring 6 cups of water to a boil, remove the pan from the heat source add the tea bags and steep for 20 minutes. Discard the tea bags. Then in a large container add all ingredients and add enough water to make a total of one gallon. Garnish with slices of lemons.

STRAWBERRY LEMONADE

Strawberry Lemonade
Paula Deen
Quick & Easy Meals
May 2009

1 (16) ounce container fresh Strawberries, hulled and chopped
12 cups water, divided
1/2 cup sugar
1 cup sweetened instant lemonade mix
4 cups ginger ale
Using a medium size saucepan, add the chopped strawberries, and 4 cups of water, 1/2 cup sugar. Over medium high heat, bring this to a boil, Reduce heat and simmer for 10 minutes. Remove from heat and let sit for 30 minutes. Then strain and discard the solids. Cover the syrup and refrigerate this for up to 1 week. In a large container, add the strawberry syrup, the remaining water (8 cups) and just before serving add the ginger ale.