Frozen Margaritas

Ingredients:
2/3 c fresh squeezed lime juice (5-6 limes)
4 oz (1/2 cup) tequila
2 oz (1/4 cup) triple sec
4 oz (1/2 cup) simple syrup or 1/4 cup agave nectar
3-5 cups ice

Directions:
Combine all ingredients in blender, blend until frozen, enjoy!

The perfect accompaniment to pork tacos, fish tacos, or southwest chopped salad.

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Chocolate Peanut Butter Rice Crispy Treats

Ingredients:

3 cups rice krispies (note: regular rice krispies are not gluten free, but you can buy GF rice crisp cereal if making these GF)
1 bag chocolate chips (use vegan choc. chips if making vegan/dairy free)
1 cup peanut butter
1/2 cup maple syrup or honey (use syrup if making vegan)
1/4 cup coconut oil

Directions:

Mix chocolate chips, peanut butter, maple syrup/honey and coconut oil together and heat in microwave or on stove top until combined. Pour 3 cups rice krispies into large bowl, add chocolate mixture, and stir to combine. Press into 9×13 pan and refrigerate until set (~1 hour).

I found this recipe on Pinterest, and not only was it super easy, but it was also super delicious! A great party snack. They can also be made gluten free, dairy free, and vegan, which makes them even more appropriate for bringing to parties.

Chicken Apple Bacon Kale Salad

Ingredients:
4 cups chopped kale
1 apple
4 slices bacon, cooked and crumbled
1/2 cup chopped walnuts
1.5 cups leftover (or cooked) chicken breast, sliced
1/4 cup balsamic dressing
1/4 cup poppyseed dressing
Salt & Pepper

Directions:
Toss all of the salad ingredients together in a bowl. Combine the balsamic and poppyseed dressings together in a jar, and either dress the salad to taste, or serve dressing on the side for people to dress their own. Season with S+P.

I found this recipe via Pinterest on the blog Neighbor Food and it has been a hit! It is a hearty enough salad that you can have it for dinner and actually feel full. Its great for the fall and winter when you are craving something more filling. Even people that don’t like kale will like this salad. Serve with some fresh baked bread.

Moscow Mule

Ingredients:

1 shot vodka
juice from 1/2 lime, plus more for garnish
1/2 can ginger beer

Directions:

Mix ingredients together with ice and enjoy! We were introduced to this drink by Nick & Patricia. It has become a summer favorite. There is a huge variety in ginger beers. The better ginger beer you buy, the better this drink will be!

Grapefruit & Ginger Cocktail

Ingredients (makes 4 drinks):

4 T fresh lemongrass, chopped (reserve tips for garnish)
2 T fresh ginger, chopped
2 T sugar (cane sugar has a nice flavor)
juice from 1 lemon (about 4 T)
juice from 2 pink grapefruits (~1 cup)
4 shots vodka or gin

Directions:

Muddle lemongrass, ginger, sugar, and lemon juice until well broken down. Add grapefruit juice and stir. This mixture can be refrigerated for several hours to allow flavors to mix. It can also be served immediately. In each glass, add ice, 1 shot of vodka or gin, and top with juice mixture. It is a good idea to strain the juice mixture when pouring. You can also mix the liquor and juice mixture in a martini shaker and shake well with ice. These go well with sushi, or at a summer party.

I adapted this recipe from one I found on Bojon Gourmet. The original recipe uses sake, which I’m not a huge fan of.

 

 

Broccoli Salad

Ingredients:

1 medium head broccoli, cut into florets
1 small head cauliflower, cut into florets
1/2 small red onion, finely chopped
1/2 cup dried cranberries
5 slices bacon, cooked and crumbled

Dressing:

1/2 cup mayo or Miracle Whip
1/2 cup sugar
2 T white vinegar

Directions:

Mix dressing together in a small bowl. Combine remaining ingredients in large bowl. Toss with dressing to coat thoroughly. Refrigerate for at least 1 hour. Serve cold.

There are many variations of this recipe online. This is the version that my mom used to make and it is always a hit. It is quite possible this came from the back of the mayo container. It is a great side dish to bring to a potluck.