Summer Fruit Recipes

I love summer stone fruits, how about you? Soon we will be filling our fruit bowl with plums, peaches and nectarines. What are some of your favorite summer fruits? Here are two recipes to make this summer for your parties using plums and raspberries! Which will you make first? IF you are looking for more recipes check my recipe box and the top tabs on my blog! 

Plum Tart

8 to 12 servings

 

 This tart is made with easy-to-use puff pastry crust, a custardy filling, and fresh plums. It looks like a French country tart.

 

1 sheet frozen puff pastry (from a 17.3 oz box)

6 plums, a little soft, just not too ripe

4 tablespoons butter, plus extra for greasing

1 large egg plus 1 yolk

1/3 cup plus 1 tablespoon sugar, divided

1/2 teaspoon pure vanilla extract

1/3 cup all-purpose flour

1/4 teaspoon baking powder

1 tablespoon whipping cream

 

Preheat the oven to 400°F. Move an oven rack to the lowest shelf.

 

Place a 9 or 10-inch tart ring or tart pan with a removable bottom on top of a parchment-lined cookie sheet. Take some soft margarine and with your finger, rub the margarine around the inside of the ring or sides of the tart pan or ring.

 

Take the sheet of puff pastry out of the freezer. Thaw the puff pastry at room temperature for 30 to 45 minutes or use the “Quick thaw method for puff pastry” (see Foolproof Tips and Techniques).

 

Unroll the pastry on top of a piece of parchment sprinkled with a little flour. Roll the pastry about 1 inch larger than your tart ring or pan. You will need to sprinkle some flour on your rolling pin so the pastry does not stick to it. Place your hand under the parchment and flip the pastry into the tart ring or pan, using your fingers to gently press the pastry into the corners. Peel the parchment off the pastry. Again, use your fingers to make sure the pastry is in the corners and then drape any extra dough over the top of the ring or pan. Roll your rolling pin along the top of the ring or pan to cut off the excess dough. Place in the freezer for 10 minutes while you prepare the plums and filling.

 

Take each plum, cut in half around the pit and then slice each half into 1/4-inch slices.

 

In a microwave-safe bowl, heat the butter in the microwave for 30 seconds to soften, but not completely melt it. In a bowl, place the whole egg and yolk, 1/3 cup of sugar, and vanilla and whisk. Add the flour and baking powder and mix with a wooden spoon or silicone spatula. Add the softened butter and whipping cream and mix well. Remove the pan from the freezer and spread this mixture evenly inside the tart ring or pan.

 

Take the plum slices and, starting on the outside of the pastry, place the slices on their sides, in concentric circles. Pack the plums in tightly. Bake on the bottom oven rack for 25 minutes. Sprinkle the remaining tablespoon of sugar on top. Place back in the oven on the middle rack and bake another 10 minutes. Remove to rack to cool. To serve, if you used a tart ring without a bottom, slide the tart onto a serving plate and then pull off the ring. For a tart pan with a removable bottom, place your hand under the bottom and lift the tart up and out of the ring. Store covered with plastic at room temperature for five days or freeze for up to three months.

 

Upside-Down Raspberry Cake

Makes one 9-inch cake; serves 8 to 12

 

You will like the combination of fresh and baked raspberries in this dessert. Plan to make this when you can find good quality raspberries. When I was in cooking school in Paris, we used gorgeous raspberries in our desserts that were the size of quarters.

 

1/2 cup (1 stick) butter, very soft

3 cups fresh or frozen raspberries, plus 1 cup fresh raspberries to decorate

11/2 cups plus 3 tablespoons plus 1 teaspoon sugar, divided

5 large eggs, separated

1/4 ounce (1 envelope) active dry yeast

3 tablespoons warm water

1 ¼ cups all-purpose flour

 

Preheat the oven to 375ºF. Take a 9-inch spring form pan and detach the bottom. Cover the top of the pan bottom with aluminum foil and then wrap the excess foil under the bottom. Attach the pan sides to the bottom, lock in place, and then unwrap the foil and wrap up around the sides of the pan. Use 1 tablespoon of the margarine to grease the bottom and sides of the pan.

 

In a small bowl, toss the 3 cups of raspberries with the 3 tablespoons of sugar. Place in the bottom of the pan and spread to evenly cover the bottom.

 

With a stand or hand-held electric mixer or by hand with a whisk, beat the egg yolks with the 1 1/2 cups sugar in a large bowl for 5 minutes on high speed, or until the mixture is thick. Scrape the bowl down halfway through.

 

In a separate small bowl, mix the yeast with 1teaspoon sugar and warm water. Let sit 5 minutes. Add to the egg and sugar mixture and mix. Add the remaining 7 tablespoons of soft margarine and whisk well.

 

In a separate bowl, use an electric mixer on high speed to beat the egg whites until stiff and then fold into the batter.

 

Pour the batter on top of the raspberries. Bake for 45 minutes or until a skewer inserted in the cake comes out clean. Let cool.

 

To serve, run a sharp knife along the sides and then remove the outer ring of the spring form pan. Place a serving plate on top of the cake and then turn the cake over onto the plate. Remove the bottom of the pan. Just before serving, scatter the 1 cup of fresh raspberries on top. Store covered with plastic in the refrigerator for up to three days.

Recipes may be reprinted with the following credit:

Recipes copyright: Paula Shoyer, The Kosher Baker: 160 dairy-free recipes from traditional to trendy (Brandeis 2010); photography credit : Michael Bennett Kress

{Healthy Recipe} Blueberry Orange Smoothie #IC #LittleChanges #sponsored

Happy New Year! What healthier goals and resolutions have you made for 2015? Are you going to focus on healthier eating? If so do you have a plan? What little changes have you already made this year? For almost 3 years I have been on a healthier lifestyle journey. I have learned over the years that you have to take it step-by-step and not rush change. Change is something that takes time and if you start today, you'll have a lifetime to create a new healthy lifestyle. I participated in an Influencer Activation on behalf of Influence Central for the U.S. Highbush Blueberry Council. I received a stipend to facilitate my purchase for my review as well as a promotional item to thank me for my participation.

One little change that I have made in my healthier lifestyle journey is to eat fruit instead of processed sugar laden foods. One fruit I love would be the delicious, plump, little blueberry that is found year round in my local market. I recently learned that the domestic blueberry season runs from April to September and then they are imported from Chile, Peru and Argentina. We will buy fresh, freeze-dried, and frozen depending on what we are making. These little bush dwelling fruits can be enjoyed by the handful and popped right into the mouth or tossed into a large glass of water. 

My little changes have added up to 100 pounds off my body which includes healthy eating and healthy exercises. These changes have been for me and for my family. They also exercise and eat healthy. So yes, they also love blueberries. We snack on them, cook with them and even blend them in with our healthy morning smoothies. They are also enjoy in with whole grain pancakes and waffles. 

By adding in more blueberries to our daily meals we have

• less unwanted calories
• less processed sugar products
• 80 natural calories per serving (one cup)
• daily recommended intake of fiber with 3.6 grams
• added vitamin C, vitamin K and manganese

Blueberry Orange Smoothie Recipe

Ingredients

8 oz. almond and/or coconut milk (or combo of the two)

1 cup of blueberries

1 small orange

1 cup fresh spinach

1 cup of ice

1 cup of water

1 scoop of Greenberry Shakeology

1 tsp coconut extract

1/2 tsp cinnamon

1 tsp flax seed or chia seeds

Directions

Add the above ingredients as listed above in a blender. Run on smoothie mode. Drink up!

Kitchen notes

If you are using the 21 Day Fix eating plan then this smoothie counts as 1 Red, 1 Green, 2 Purple, 1 Yellow swap out, 1 Orange

Did you know that the U.S. Highbush Blueberry Council is hosting a sweepstakes through which you can enter to win a trip for two to LA for the Little Changes Kitchen Challenge alongside actress, author and TV host Alison Sweeney. There will also be runner up prizes which include four $500 Whole Foods or Lululemon gift cards for a refreshed pantry or workout wardrobe. 

The theme is Choose little, win BIG! The sweepstakes closes February 16, 2015. 

Click on over and enter the sweepstakes HERE. 

More Blueberry Recipes

Blueberry Peach Basil Iced Tea
Blueberry Orange Lime Jam

Easy Summer Fruit Jam Recipes

I love getting all the in season produce at my local stores, farm markets and road side stands. How about you? We eat the produce and at times will turn it into jam to enjoy all year long. Have you ever made your own jam?  We have always found that it taste so much better than big store brands AND it is cheaper! 

The August issue of Woman’s Day, now on newsstands across the nation, features two covers and plenty of ways to cut down on costs while allowing you to live and eat the way you want to. With tips on how reduce your grocery bill and eliminate unnecessary costs from simple household chores, you’ll find you have added time and money to relish in the summer sun. Featuring light dinners like pasta with tomatoes, zucchini and pesto for less than $2 per serving and a handful of fresh, easy jam recipes…it’s time to enjoy your summer by spending less!

Here are two of their featured Jam recipes!

Blueberry, Orange and Lime Jam
Makes 6 Jars

Ingredients

·         2 tsp orange zest

·         2 navel oranges, cut into segments; segments chopped

·         2 lbs. fresh blueberries

·         2 tsp lime zest

·         2 Tbsp. fresh lime juice

Directions

Omit the lemon zest and juice and decrease the total sugar to 1 cup. In a bowl, toss together the orange zest, oranges, blueberries, lime zest and juice and ¼ cup sugar. Using a potato masher, lightly crush the fruit mixture and let sit for 15 minutes. Prepare the jam according to recipe instructions, mixing only ¾ cup sugar with the pectin.

Vanilla, Nectarine and Raspberry Jam
Makes 7 Jars

Ingredients

·         1 vanilla bean, split lengthwise

·         2 lbs. nectarines, cut into ½-in. pieces

·         1 lb. raspberries

Directions

Scrape out the vanilla seeds into a large bowl. Add the nectarines, and toss with the lemon zest and juice and ¼ cup of sugar; let sit for 15 minutes, then toss with the raspberries. Prepare the jam according to recipe instructions, mixing only 1¾ cups sugar with the pectin and stirring constantly for 3 minutes (do not mash).

Here are the two covers for the August issue of Women's Day. Have you seen them? Have you picked one up? Want to chime in? Tell us which cover is your favorite at www.facebook.com/womansdaymagazine. Thanks to Women's Day for giving me permission to repost these recipes. ENJOY!

More Easy Summer Recipes

Strawberry Margarita Jam Recipe- freezer jam
Best Ever Brownies - everyone loves these!
Mango Salsa
Avocado Feta Salad 
Chunky Guacamole
Blueberry Vinaigrette for easy salad dressing
Easy Chicken Tostadas 
Corn on the Cob with Lime-Chive Butter
Easy Pork Tacos
Aunt Salad
Honolulu Burgers
Spinach Strawberry Salad
Kid Approved Summer Meals
8 Salsa Recipes

Coconut Raisin Rice Parfait Summer Dessert Recipe

Summer is a great time to make light, refreshing desserts. One favorite is a parfait which is a treat that can have several layers with fruit and whipped cream. Who's in for such a treat? This coconut raisin rice parfait is a healthier option because it is made with coconut milk. You can lighten it up even more using your favorite healthier ingredients. What is your favorite summer dessert recipe?

Coconut Raisin Rice Parfait

Ingredients

1 box of Nueva Cocina Coconut Raisin Rice

1 cup of unsweetened coconut milk

1 cup of cream of coconut

1 tablespoon of butter

1 tub of gluten-free pudding (you can also cook the instant kind)

Directions

1-Whipped cream (you can use Cool Whip or make your own with heavy whipping cream)

2-Follow the directions on the Nueva Cocina box to cook the Coconut Raisin Rice.  

3-Once cooked, add 1 cup of cream of coconut, 1 cup of the unsweetened coconut milk and 1 tablespoon of butter.  

4-Cook on low heat until liquid is absorbed and rice has a thick and creamy consistency, approximately 20 minutes.  

5-Remove from heat and refrigerate covered for at least an hour.  

6-When ready to serve, spoon a layer of pudding into a wine glass, then add a layer of the rice mixture.  Continue to build your layers and top it off with whipped cream.  

7-Garnish with toasted coconut and/or fruit of your choice.

More Summer Recipes

Best Ever Buckeye Brownies
Bumbleberry Summer Sundae Recipe
Creamy Fudge Pie
Green Grape Spritzer
Fire and Ice Cream
Affogato Summer Drink
Breakfast Break of Day Berry Parfait 
Skinny Cupcakes
Bamboola -frozen drink & perfect for hot summer parties

Bonus Healthy Dessert Recipe

The above photo is my go to summer treat. Take 1 cup of Vanilla Greek Yogurt and top with 1/2 cup to 1 cup of your favorite fruit. It is that easy and full of protein and healthy carbs. 

Easy Way to Cut a Mango and 9 Favorite Mango Recipes

My family loves mangos. I love mango juice and fun, tropical mango drinks. I do not have a lot of mango recipes because we just eat them straight up or tossed into smoothies. Do you have any favorite mango recipes? Here is an easy way to cut a mango and some recipes of mine and other foodie friends. These recipes are all on my to make list this summer. Share how you like your mango as well as any recipes in the comments.

Before I tell you how I cut my mango I want you to know that I started blogging my recipes so that I could have them written down with photos for my daughters. Back when I started blogging I didn't even know that others would come to my blog and enjoy them, too! So thank you for being here and I hope that you have found some tasty new recipes to try.

I was inspired to do this post because my 15 year old had no clue how to cut a mango. I also know that my older daughter is getting married and she does look at my blog for recipes. So this is to help them and hopefully help you!

Easy Way To Cut a Mango

1- Lay the mango down on the cutting board and cut a large section off the side. I usually cut about 1/4 of an inch from the bottom or top end. As I slice into it I let me knife flow around the seed. You can't cut the seed.

2- Do the same with the other side.

3. Put the flesh part right side up and cut 1 inch strips across mango and turn and do it again. I then take my knife and cut close to the skin to remove the pieces. This is how I get the chunks.

4. I then stand up the mango and cut off the side flesh around the seed. Do this for both sides and then remove the flesh and cut into chunks.

5. If there is flesh left on the seed, eat it off! The kids like this part, too.

More Mango Recipes

Mom Mango Tango Margarita
Individual Tres Leches Cakes
Easy Mango Salsa
Black Beans with Mango and Cilantro by $5 Dinners
Mango Lion Fruit Pizza by Bluebonnets and Brownies
Mango Lemonade by The Marvelous Misadventures of a Foodie
Stuffed Sweet Potatoes with Mango and Black Bean Salsa by $5 Dinners
Fresh Mango Avocado Cole Slaw by Favorite Family Recipes
Mango Upside Down Cake by From Brazil to You

Six Sisters' STUFF Recipes and Cookbook Review Giveaway

One of my favorite blogs, Six Sisters' STUFF is at it again! They have put together another tasty book full of 52 Menu Plans, Recipes, and Ideas To Bring Families Together! Not only is this a cookbook but it is full of fun family crafts and party ideas. This book is called, "A Year with Six Sisters' Stuff" and you don't want to miss a day of it! I was given a copy of the cookbook to review and share recipes with permission. My own tasty words are shared.

I fell in love with this book because each day, for 52 weeks there is a set of recipes with mouth-watering photos to make for my family and friends. I wanted to pick out a few recipes to cook and share for you but had a difficult time narrowing it down because we wanted to eat everything in this book. We will probably eat our way through this book for 2014. 

I decided to just pick a menu and cook that and chose Menu #24. When I went shopping my local store didn't have zucchini for the side dish so we picked Menu #33 side dish. I love how easy it is to use this cookbook. All the recipes seem to be really quick to make and for the most part easy ingredients to find unless you live in a tiny town like I do. 

I loved all the easy craft projects, too! I have several that I will be making and sharing over the next week or so! Check back in to see the fun. We were inspired by the "Crazy Dinner" tradition, Thankful Tablecloth, Personalized Plates and the 52 Family Dinner Conversation Starters. The book is stuffed with much much more! 

Enjoy the Six Sisters' STUFF tasty recipes. Menu plan 24 gave us Homemade Turkey Meatball Subs, Baked Zucchini Fries and M & M's Cookie Pie. I'll also share BBQ Mac Salad (Menu 33) and Honey Lime Fruit Salad (Menu 22.)

Honey Lime Fruit Salad - my family LOVED this and my teen added the leftovers into the blender with ice and made a fruit slushy!

Ingredients
1 -20 oz can pineapple chunks, drained well
1-4 oz can Mandarin oranges, drained well
2-3 ripe kiwis, peeled and sliced 
1 cup halved grapes
1 cup quartered strawberries
Zest from one lime, about 1 Tbsp
1 tsp poppy seeds
2 Tbsp honey

Directions
Combine fruit in a medium-large serving bowl. Add lime zest and poppy seeds, toss gently. Drizzle honey over fruit and gently mix, until fruit is evenly coated with honey. Serve.
Note: This fruit is best served right away (or at least within an hour of making) because the strawberries tend to stain the pale colored fruit. It doesn't affect the taste at all, but it can affect the presentation. Makes 6 servings.

BBQ Macaroni Salad - We loved the KICK of the sauce with this macaroni salad! New favorite.

Ingredients
1 -16 oz box elbow macaroni
1 cup mayonnaise
1/2 cup bbq sauce
1/8 tsp garlic powder
1/2 tsp chili powder
1/4 tsp hot sauce
2 Tbsp apple cider vinegar
1 red bell pepper, seeded and finely chopped
1 rib celery, finely chopped
1/2 cup cubed cucumber
1/2 cup shredded carrots
2 Tbsp finely chopped green onions
4 Tbsp finely chopped purple onion
1/2 cup Colby Jack cheese, cubed

Directions
Cook macaroni according to package directions. Drain the noodles, rinse in cold water an drain again. In a large bowl, combine mayonnaise, bbq sauce, seasonings, hot sauce, and vinegar. Add the drained noodles, chopped veggies, and cheese. Stir to combine and refrigerate before serving. Makes 12 servings.

M&M's Cookie Pie - Teens loved this with and without ice cream

Ingredients
3/4 cup butter, room temperature
1/2 cup light brown sugar
1 egg
1 tsp vanilla extract
1 cup plus 1 Tbsp all purpose flour
1/4 tsp baking soda
1 1/2 cups mini M&Ms

Directions
Preheat oven to 325 degrees F. Grease a 9 1/2 inch pie plate; set aside. In a large mixing bowl, cream together butter and brown sugar. Add in egg and vanilla and mix well. In a separate bowl, combine flour and baking soda. Add flour mixture to batter and mix until completely incorporated. Fold in M&Ms. Pour and spread batter into prepared pie pan and bake 25-30 min. or until a toothpick comes out clean. Let cool and cut into slices. Makes 8 servings.

Homemade Turkey Meatball Subs - This was well loved and I made it in the crockpot

Ingredients
1 lb ground turkey
1/2 cup dried bread crumbs (I left out)
1 tsp dried basil, oregano and parsley
1/2 tsp garlic salt (used garlic powder)
1/2 cup grated Parmesan cheese
1 egg (left out)
2 Tbsp olive oil
1 Tbsp Montreal steak seasoning (left out)
1 -24oz jar marinara sauce
16 slices provolone cheese
8 buns or sandwich rolls

Directions
Preheat oven to 425 degrees F. In a large bowl, mix together everything except sauce, cheese & rolls. Form into 1 1/2 inch meatballs and place on a greased cookie sheet. Bake 15 min, or until cooked through.
Place split buns on a baking tray and top each half with 2 slices provolone cheese. Preheat oven to broil and lightly toast buns until golden brown and cheese has melted.
Warm marinara sauce in a large saucepan over low-med. heat or in the microwave, until heated through.
To the bottom half of each toasted bun with 3-4 meatballs, cover in marinara sauce and replace the top half of each buns. Makes 8.

Kitchen Note- I added a small amount of the sauce to the bottom of a crockpot and added the meatballs on top. Then rest of the sauce. Cook on high for 2 hours or until meatballs are done. Then served them as stated above.

I hope you enjoyed these few recipes from the Six Sisters' STUFF "A Year with Six Sisters' Stuff" new book.  It really is a tasty cookbook so go buy it! I'm excited to add this to my cookbook collection! I will be buying copies of this for new brides and busy moms!

Enter in the below rafflecopter form to win one of 10 cookbooks! Good luck!

a Rafflecopter giveaway

Pineapple Sweet Potato Casserole Thanksgiving Menu Plan Monday

Thanksgiving week is finally here! Two out of three girls are out of school for the entire week. The youngest will be done on Tuesday. I love the little breaks because we get to see the girls around the house, a tad bit more. How about your kids? Here is a yummy traditional pineapple sweet potato recipe and Thanksgiving Menu plan ideas. Have a great week with your family and friends.

This is a sweet and savory recipe from my side of the family. I do not make it very often but it goes great with turkey or chicken. This is great for Thanksgiving because of the turkey. This is also perfect to make the day after any holiday meal if you have leftover sweet potatoes.

Pineapple Sweet Potato Casserole

Ingredients

1 pre-boiled or pre-baked large sweet potato, mashed
2 cans chunky pineapple, drained

6 Tablespoons flour
1 cup sugar
2 cups sharp cheddar cheese, grated

Directions

1-Drain pineapple (save the juice) and add to a bowl with the sweet potato. Mix together.

2-In another bowl combine flour, sugar and stir in 2 tablespoons of the reserved pineapple juice - drink the rest!

3-Add the flour mixture to the pineapple mixture.

4-Stir in the cheese.

5-Add all to a buttered casserole dish.

6-Make topping below and then bake.

Topping

Ingredients

3 cups crushed cracker
1 stick melted, butter

Directions

1-Add crushed crackers on top of casserole. 

2-Melt butter and pour on top of crackers.

3-Bake 350 degrees for 35 minutes or until top is golden brown.

Thanksgiving Week Menu Plan

Monday- Chicken Veggie Thai Soup 

Tuesday-Leftover soup and grilled cheese sandwiches

Wednesday-Fiesta Burgers and a salad

Thursday-

Our current Thanksgiving meal traditions include:

*Grandma B's Punch, stuffing which is called Potato Dressing, and White Turkey cut-out cookies 

*My traditional New Orleans Fried Turkey (there are a lot of recipes for this but all are basically the same), Mirliton Crawfish Casserole and Sweet Potato Praline Casserole, Pineapple Sweet Potato Casserole

*Chocolate Chip Pie (Kentucky Derby Pie), Brownie Pecan Pie, Pumpkin Cheesecake,Lemon pie with or without meringue and Rhubarb pie 

*Mashed potatoes, crockpot sweet potatoes, homemade orange cranberry sauce, almond green beans, turkey shaped veggie tray, rolls and butter shaped as a turkey. (the poor turkey butter gets decapitated)

Friday - Leftovers

Saturday-Turkey French Onion Soup (recipe and tasty photos coming this week)

Sunday-Leftovers

I hope you enjoy my Menu Planning Monday ideas. Feel free to go through the recipe box for other options. I don't know about you but I do find Dinner time menu planning easier in the fall because you can use your crockpot more!  I've linked up at OrgJunkie's Menu Plan Monday but not hosting my weekly link party until after the Holidays!  

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{Breakfast Recipes} Break of Day Berry Parfait

I can and do eat Breakfast any time of the day. How about you? I love quick and easy breakfast recipes ideas like this one inspired from Gooseberry Patch's 101 Breakfast and Brunch Recipes Cookbook. Besides creating my own breakfast recipes, I love the breakfast recipes in this cookbook. Check in as I share new breakfast recipes all week.

Here is the recipe! There are so many variation that can be made! 

Break-of-Day Berry Parfait

Ingredients

1 c. strawberries, hulled and sliced
1/2 c. raspberries
1/4 c. blackberries
1 c. bran & raisin cereal
2 tsp. flax seed
6 oz container strawberry yogurt
(I used bananas)

Directions

In a bowl, combine berries; divide into 2 small bowls. Top each with cereal. Spoon flax seeds and yogurt over top. Serves 2.

I will be sharing breakfast recipes all week so stop in and get some new, tasty ideas! Do you have any favorites? If so leave the link and I will come visit!

More Breakfast Recipes

Crazy Breakfast- family favorite
Crustless Spinach Quiche
Eggs Benedict
French Toast Casserole
Healthier, Crunchy Granola
Herb Frittata
Nutella Chocolate Amish Friendship Bread
Scrambled Egg Margarita Pizza
Speedy Sausage Muffins

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{Summer Drink Recipe} Green Grape Spritzer

Summer drink recipes are my specialty this week! I hope that you've taken the time to check them out and make a few! This one I have not made but will soon. Now that you have some new recipes, host a party and you feature these easy drink recipes for your guest! Oh and tell the guest to bring the appetizers!

Green Grape Spritzer 

Ingredients:

6 oz sparkling water

2 tsp agave

Ristretto espresso

6 fresh pressed green grapes

Ice

Directions:

1-Press grapes through a strainer to get fresh grape juice.

2-Mix agave into the grape juice.

3-Add one ristretto extraction

4-Top off with ice and sparkling water

Kitchen Notes

This is once again embracing clean sweet coffee flavor as opposed to the milky/rich/chocolaty ones we are used to. Cold coffee can be clean and refreshing. Pairing it with the juicy flavors of green grapes emphasizes that sparkling water livens everything up.

With the temperature outside rising, take your morning (or afternoon) pick-me-up and add some ice! To add a little adventure to your average coffee lineup, try out some new and refreshing mix-ups from KRUPS. Charles Babinski, KRUPS Brand Ambassador, offers insight and recipes into some of the best chilled drinks perfect for cooling down during the recent heat waves.

More Summer Drink Recipes

Affogato
Orange Rosemary Shakerato
Peach Blueberry Basil Iced Tea
Bamboola/Frozen Slushy
Cake Batter Martini
Happy Margarita
Sangria 
Refreshing Blackberry Lemonade
Thai Iced Coffee with Coconut Milk

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Apple Stuffed French Toast from Gooseberry Patch

This recipe is from Gooseberry Patch and shared on my blog way back in the deep archives. It is worth the repeat and worth making for your family! This is a great way to get in that daily apple and use up extra apples. All links will take you to Gooseberry Patch. 

Here's one to inspire you from 101 Easy Everyday Recipes,
this week's Cookbook of the Week!

Apple-Stuffed French Toast
This recipe was shared with us by longtime contributor, Wendy Paffenroth of Pine Island, New York. With an amazing aroma and divine flavor, it's what breakfast is all about!

3 apples, peeled, cored and
    cut into chunks
1/4 c. brown sugar, packed
cinnamon to taste
2 eggs, beaten
1/2 c. milk
1 t. vanilla extract
8 slices wheat bread
Garnish: maple syrup

In a microwave-safe bowl, combine apples, brown sugar and cinnamon. 
Cover and microwave on high for 5 minutes, until apples are soft. 
In a separate bowl, stir together eggs, milk and vanilla. 
Spray a griddle or large frying pan with non-stick vegetable spray and heat over medium heat.
Quickly dip the bread on both sides in the egg mixture and place on the griddle. 
Cook until golden on both sides. 
Place one slice of toast on a plate; put a scoop of the apple mixture in the middle. 
Top with another slice of toast. 
Drizzle with maple syrup. 
Makes 4 servings.

  

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