muchtoyourchagrin:

littlelaur:

too early for summer cocktail recipes? oh well. looked too good to pass up.

raspberry beer cocktail [adapted from southern living]

ingredients

1 cup of fresh raspberries or frozen
4 bottles of corona (12oz) beer, chilled
1 container frozen raspberry lemonade concentrate, thawed or pink lemonade
1/2 cup good quality vodka
garnish: lemon slices or raspberries

instructions

in a large container stir together the first 4 ingredients. serve over ice. garnish with raspberries. to make ahead, stir together lemonade concentrate & vodka in a large container. stir in raspberries & beer just before serving. garnish, if desired.

[via a cup of mai]

 This needs to happen.

Omg. I really am dying for summer now.

simplyjess:

Easy, Cheap and Delicious ‘Sweet and Sour Chicken’ Recipe

I asked my dad to recommend a yummy dish that could comfortably feed 6 people, wouldn’t break the bank and didn’t involve any fancy preparation. At first I was skeptical of his suggestion, but after trying out this recipe over the weekend, I’m completely sold. This is definitely a dish I’ll be making for many years to come.

Ingredients:

• 1 whole chicken cut up (I was shocked this only cost $6.25!)
• 3/4 cup apricot preserves
• 1/3 cup Russian salad dressing
• 1 package of Lipton dry onion soup mix

Directions:

1. Preheat oven to 375.
   
2. Wash the chicken, pat dry and arrange in a 9 x 13 inch baking dish.
3. Spread apricot preserves over chicken pieces like you were putting jelly on toast. Be plentiful.
4. Pour Russian salad dressing over the chicken. Not too much.
5. Shake up contents of dry Lipton onion soup mix, open and sprinkle over the chicken.
6. Bake uncovered at 375 until the chicken starts to brown. About 1 hour.

Thanks again, Dad! It was a big hit.

lilyblog:

Two amazing recipes that we’ve gobbled up lately…

Whole-grain blueberry muffins (yeah..ok..they’re muffins. but they have flaxseed in them so-EAT UP. Healthy AND they don’t taste like cardboard at all! )

Brown-butter strawberry banana bread (since I’m always on a quest to find the PERFECT banana bread recipe, this one is really tasty..and PRETTY!)

Growing up in California, we got pies from Marie Callender’s all the time. My favorite is Chocolate Meringue Pie, but unfortunately I have yet to find such a magical creation in Boston. I attempted to make one last year, but it didn’t go so well. So now I’m looking to try a new recipe.

This one was on a blog and got good reviews:

Easy Chocolate Meringue Pie

3 large egg whites
1/3 cup granulated sugar
1/2 teaspoon vanilla

Filling:
1/3 cup all purpose flour
1 cup granulated sugar
1 tablespoon unsweetened natural or Dutch cocoa powder**
1/4 teaspoon salt
2 1/2 cups milk – scalded (I did this in microwave)
3 large egg yolks
2 ounces finely chopped unsweetened chocolate
2 tablespoons melted butter
1/2 teaspoon vanilla extract
1 pie shell, baked and ready to be filled

Preheat oven to 350 degrees F.

Prep all filling ingredients, then make the meringue first so you’ll have it ready to put on a hot filling. Beat the egg whites until soft peaks form. Gradually add sugar, beating on high, until stiff peaks form. Beat in vanilla. Set aside.

Mix the flour, sugar cocoa powder and salt together in a heavy saucepan. Set the pan over medium heat and gradually whisk in the hot milk. Continue whisking and cooking until mixture starts to thicken. Whisk about half cup of the milk mixture into the egg yolks, then add egg/milk mixture back to saucepan and whisk for about two minutes. It should become thick and make big bubbles. Remove from heat and whisk in butter, chocolate and vanilla. Pour hot chocolate mixture into pie shell and cover with the meringue, sealing the edges well.

Set the pie on a cookie sheet and bake for 12-15 minutes. Cool at room temperature for an hour, then chill for 4 hours or until pie is set.

or this one was published by the AP:

INGREDIENTS (Nutrition)

• 1 (9 inch) pie crust, baked
• 1 cup white sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons all-purpose flour
• 1 pinch salt
• 2 eggs, separated
• 1 cup milk
• • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1/4 cup white sugar
  DIRECTIONS
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. To Make Chocolate Custard: In a large saucepan or double boiler combine 1 cup of sugar, cocoa powder, flour, and salt. Mix well, then stir in egg yolks and milk. Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture has the consistency of pudding.
  3. Stir vanilla extract and butter or margarine into custard. Pour mixture into baked pie shell.
  4. To Make Meringue: In a medium glass or metal bowl whip egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites form stiff peaks. Spread meringue over chocolate custard, covering completely.
  5. Bake in preheated oven for 5 to 6 minutes, until meringue is golden brown. Chill before serving.

simplyjess:

Rosé Sangria Recipe

Per request, here is my favorite sangria recipe. I’ve tried making all different kinds - white, red, rosé, fruity, dry, sparkling - but this one right here is the most delicious and refreshing. It’s perfect for summer.

Ingredients:

• 2 bottles of rosé wine (Try Mulderbosch or Bastianich, both under $15)
• 1 cup white rum (or Sprite to cut down the alcohol)
• 1/3 cup Grand Marnier
• 1/2 cup orange juice
• 1/3 cup sugar (or Splenda)
• 1 cup sliced strawberries
• 2 peaches, thinly sliced
  
• 1 lemon, thinly sliced, seeds removed
• 1 lime, thinly sliced
  
• Handful of blueberries
• Handful of raspberries

Instructions:

Combine all ingredients except fruit in a large pitcher. Stir until sugar is dissolved. Add fruit, refrigerate for at least 2-3 hours. Enjoy!

This looks so pretty and delicious.