Pink Sherbert Slushy

This is the perfect summer treat: colorful, cold, and sweet with little sourness. This super easy slushy, has only three ingredients: pink sherbert, instant pink lemonade, and ice cubes. Just pop this components into your food blender and you'll have a summer snack or dessert that children and adults alike will love!

Combine the lemonade, sherbert, and ice cubes in your food blender. Turn the blender on for about 30 seconds to a minute, or until the slushy is lump-free and well mixed. You may have to stop the blender once or twice and give the ingredients a stir yourself.

 

 Serve immediately for best tasting results.

 

 

Yields 3-5 servings
Ingredients:
1 1/8 C. instant pink lemonade, prepared
1 1/4 C. pink sherbert
25 ice cubes

Combine the lemonade, sherbert, and ice cubes in your food blender. Turn the blender on for about 30 seconds to a minute, or until the slushy is lump-free and well mixed. You may have to stop the blender once or twice and give the ingredients a stir yourself. Serve immediately for best tasting results.

 

Fruity Smoothie Summer Drink

What could be better than a cold and refreshing fruit drink on a hot summer day? This peach and strawberry drink is creamy and sweet, the strawberries giving it the perfect hint of tartness. Just toss the ingredients into a mixer and you have your drink waiting for you!
I've only made this recipe with fresh fruit, but I'm sure you could use frozen fruit if that's all that you have on hand.

 

Cube the peaches and half the strawberries; drop them into your food blender. (I used a Vita-Mix). Add the sugar, milk, and ice cubes. Turn on the blender for 30 seconds to a minute, or until everything is smoothly ground and mixed together.

 

Pour into cups and serve immediately.

 

Yields 3-5 servings
Ingredients:
2 whole peaches
15 strawberries
1/4 and 1/8 C. sugar
3/4 C. 2% milk
40 ice cubes

Cube the peaches and half the strawberries; drop them into your food blender. (I used a Vita-Mix). Add the sugar, milk, and ice cubes. Turn on the blender for 30 seconds to a minute, or until everything is smoothly ground and mixed together. Pour into cups and serve immediately.

Fried Dill Pickles

I found out recently that it is a unique American trait to love pickles; therefore, it wasn't super surprising when I started finding recipes for fried pickles. Never heard of fried pickles before? Don't feel bad; I didn't until recently, but they're pretty popular and very good!

I wanted to try making fried pickles, but I couldn't really find a recipe that I liked. I went through a few recipes and picked a few elements from them, combining into my own creation. I hope you enjoy these Fried Dill Pickles!!!

 

Mix together the flour, garlic powder, paprika, salt, black pepper, and milk in a bowl to make your batter.

 

Dip a pickle slice into the batter,

 

Coat the pickle with crumbs

 

Put the pickle into the oil. The pickle should become golden brown within 30 seconds to a minute

 

 

 

Yields 10 servings

Ingredients:

 

3 C. sliced sandwich dill pickles

1 1/4 C. Italian bread crumbs

1 C. milk

1 C. flour

1 t. garlic powder

1 t. paprika

1 t. salt

1/2 t. black pepper

3 C. vegetable oil (for frying; this is the amount I used; amount may vary depending on the size of your pot/fryer)

 

Preheat your oven to 170 degrees.

 

Heat your oil on the stove top or in a fryer to about 375 degrees. If heating your oil on the stovetop, set the pot on medium-high heat. This process doesn't take long, so keep an eye on it.

 

Drain your pickles and mix together the flour, garlic powder, paprika, salt, black pepper, and milk in a bowl to make your batter. Place the drained pickles in one bowl and the Italian bread crumbs in another.

 

To test the oil, dip a single pickle slice into the batter, coat it with bread crumbs, and put it into the oil. If the pickle becomes golden brown within 30 seconds to a minute, the oil is ready to use.

 

To make the fried pickles, drop about five or six pickle slices into the batter. Coat them well, and make sure to shake any extra batter from them before moving them to the crumb bowl. Cover the pickles with crumbs, and then drop them carefully into the hot oil. The pickles won't take long, only about 30-40 seconds to a minute, so make sure to watch them.

 

When the pickles have reached a nice and crispy golden brown, take them out of the pot and put them on an absorbent towel to soak up a little of the extra oil before sticking them into the oven to keep warm.

 

Continue the steps above until you have finished frying all your pickles. These are best served warm. Feel free to eat these as they are or with ranch dressing. 

Garlic Pita Bread Chips

Years ago, I remember my mom making pita bread chips to go with our supper. I've never had them since then, but I still remember really liking them. It occurred to me about a week ago that I could make some pita chips of my own, and so I began to assemble my ingredients.

I wanted to make my pita chips somewhat healthy, so I used whole wheat pita bread, and I got my garlic flavoring by infusing my extra virgin olive oil, instead of using garlic salt. You just need to grab two or three of these yummy pita chips and you'll have the perfect snack!

 

Put the extra virgin olive oil into a small pot, along with the parsley and salt. Turn your stovetop burner to a medium heat. Once you have crushed the cloves, take off the skins and drop them into the olive oil.

Leave the oil on the stovetop for about three to four minutes, or until the oil starts to simmer. Once the oil is bubbling, take it off the heat and let it sit for at least ten minutes before using it.

While you are waiting for your oil to infuse, take your pita bread and cut each round flatbread into eight pieces. You'll be making little triangles, and you should have thirty-two triangles when you're finished.

Lay them out on a parchment covered cooking sheet.

When your oil has sat for the appropriate amount of time, take a kitchen brush and lightly brush the pita bread on their tops.

Stick the pan in the oven for ten minutes, and then take it out and flip the pita bread. Brush the second side with oil, and put the pan back into the oven for another ten minutes.

 

 

Yields 8 servings

Ingredients:

Four whole wheat pita breads (or eight pita pockets)

3/4 C. extra virgin olive oil

4 garlic cloves

1 t. dried parsley

A pinch or two of salt

 

Preheat your oven to 350 degrees.

 

Put the extra virgin olive oil into a small pot, along with the parsley and salt. Turn your stovetop burner to a medium heat. Take your garlic cloves, leaving the skins on, and crush them. You can do this by pounding them once or twice firmly with the bottom of a pot or pan, or by using the flat of a large kitchen knife. Once you have crushed the cloves, take off the skins and drop them into the olive oil. Leave the oil on the stove top for about three to four minutes, or until the oils starts to simmer. Once the oil is bubbling, take it off the heat and let it sit for at least ten minutes before using it.

 

While you are waiting for your oil to infuse, take your pita bread and cut each round flatbread into eight pieces-in half, in quarters, and then into eighths. You'll be making little triangles, and you should have thirty-two triangles when you're finished. Lay them out on a parchment covered cooking sheet.

 

When your oil has sat for the appropriate amount of time, take a kitchen brush and lightly brush the pita bread on their tops. Stick the pan in the oven for ten minutes, and then take it out and flip the pita bread. Brush the second side with oil, and put the pan back into the oven for another ten minutes.

 

After your pita chips have cooled, arrange them nicely on a pretty plate and put the remaining olive oil into a little bowl for dipping. If you're going for a super healthy snack, I wouldn't recommend dipping your pita chips, but it sure adds a lot of flavor!