As the sun sets sooner and rises later we know fall is on its way in however we do still have a few weeks left of summer!
Check out the links below for summer recipes!
On July 7th I posted a recipe for a Lemon Vodka Slushy.
It was good but I’m not a real fan of pineapple and the recipe turned out a little too sweet.
So since it’s supposed to hit 90 degrees here this weekend (first time this year!) I thought I would take another stab at a vodka slushy recipe.
I chose 360 Peach Vodka and I reduced the simple syrup from 8 cups of water/3 cups sugar to 5 cups of water/1 1/2 cups of sugar.
This recipe is way better then the lemon one. I’m sure a big part of it is because I used different juice and reduced the sweetness.
Note: It seems that when this freezes (it doesn’t really freeze but gets slushy instead) the vodka tends to migrate towards the middle of the container…
So I suggest that you let it sit in the freezer overnight then pull it out and stir it up a bit then put it back in the freezer.
I am so looking forward to having some this weekend.
It is really refreshing when its really hot outside!
Peach Vodka Slushy
5 cups water
1 1/2 cups sugar
360 Brand Peach Vodka
46 oz. can Apricot Nectar
2 – White Grape Peach frozen concentrate
2 snackpack size diced peaches
Make simply syrup by boiling 5 cups of water and the sugar for 15 minutes. Let cool.
Combine the water/sugar mixture and all of the above ingredients into several containers and freeze overnight.
Years ago I used to make an egg bake.
Quick, simple and good.
I had forgotten about it until my oldest daughter wanted the recipe.
I couldn’t find the recipe but I did find one online that is very close to the one we used to eat.
So here it is!
3/4 cup Gold Medal® all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon seasoned salt
1/2 teaspoon baking powder
1 container (8 ounces) sour cream
3/4 cup milk
2 cups cubed fully cooked ham (12 ounces) (or you could use cut up cooked bacon)
1 cup chopped roma (plum) tomato, (3 medium)
2 cups shredded Cheddar, Monterey Jack and American cheese blend (8 ounces)
1/2 cup chopped fresh chives or 1 1/2 teaspoons freeze-dried chives
Additional roma (plum) tomato, thinly sliced, if desired
Additional chives, if desired
Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
Beat eggs, flour, mustard, seasoned salt, baking powder, sour cream and milk in large bowl with wire whisk until blended. Fold in ham, chopped tomatoes, cheese and chives. Pour evenly into baking dish.
Bake uncovered 50 to 60 minutes or until mixture is set and top is lightly browned. Let stand 5 minutes before cutting. Garnish with tomato slices and chives.