Category: Beverages

Deborah’s White Sangria and Happy 4th of July!

Happy 4th of July!!

As I have mentioned before, I write a “Resident Recipe” column for our weekly neighborhood magazine. For the July issue, my good friend and neighbor, Deborah submitted a refreshing sangria recipe sure to keep you cool during those hot Texas summer months.

Although my husband and I do not drink, I thought Deborah’s story behind this white sangria recipe was great. Here’s her story:

When Deborah and her husband, Scott’s niece became engaged last year, they wanted to throw a party to celebrate. Fast-forward and their “little” party turned into a Tex-Mex fiesta for 80 people. Of course they need something to wash down all the food, so Deborah went in search of a sangria that was white so if it spilled either in the house or on the loggia/pool deck area, it wouldn’t stain as bad!

This recipe came from a friend of a friend…you know how that goes. For the night of the party, Deborah made roughly 6 gallons since she also had water, beer, ale, sodas, tea and lemonade. Care to guess what went first? Yep. The sangria. Plus, she must have had a dozen folks ask for the recipe. Guess that qualifies as a hit!

Ingredients
1 orange, 1 lemon and 1 lime
4 cups white grape juice
2 cups seltzer water
8 oz. peach schnapps
1 bottle chardonnay (1.5 L – the larger bottle or half the liquid ingredients if only using a standard 750mL bottle)

Directions
1. Pour the wine in a large container, then add the white grape juice and peach schnapps (NOT the seltzer). Cut the orange, lemon and lime in half then squeeze all the juice into the wine. Once squeezed, drop them into the container.
2. Refrigerate overnight (or as long as possible). Remove from refrigerator and discard the orange, lemon and lime from the beverage. Continue to chill, until ready to serve. When ready to serve, add the seltzer water.
3. Pour in large wine glasses, with a piece of frozen fruit (strawberry, peach, grape, etc.) as garnishment and to help keep chilled.

Paula’s Passionate Punch

Got plans for Memorial Day yet? If not, making this fruit punch recipe should be one of them! Earlier in the week, I went over to my in-laws to try some punch. As the “Resident Recipe” columnist for our neighborhood’s monthly magazine, I needed some photos taken of Paula’s passionate punch, a refreshing drink that I’m writing about for the July issue of the magazine.
As my blog readers, you get a sneak peak of my article, photos of the drink, and the best part…the recipe! Now make your grocery list and head to the store tomorrow so you can make this fabulous punch for Memorial Day!
Now for the story behind this punch:
The “Paula” referred to in this recipe is NOT Paula Deen. However, like the Food Network star, this Paula loves butter, is from the south, and also coins the phrase “ya’ll”. My mother-in-law, Paula, is the creator of this fabulous passionate punch recipe. Growing up Paula and her friends would spend hours playing ping-pong at their house in Paris, Texas. Back in her day, it wasn’t customary to offer a coke for someone to drink as they weren’t massed produced like they are now. Instead water, milk or Kool-Aid were the refreshment options.
In order to attract the kids to their house (so that she could keep a watchful eye on them), Paula’s mother Martha, would always keep a container of punch in the freezer. The kids absolutely loved the punch and Paula’s house became the “hub” for neighborhood get-togethers. Years later, Paula continued her mother’s tradition by keeping punch (and now soft drinks) available to her kids and their friends. Generations later this punch recipe is just as popular as it was in Paula’s day.
Paula and me sipping punch.

My husband, Matt and me.
Paula’s Passionate Punch
Ingredients
1 large (6 oz.) strawberry Jell-O
2 1/2 cups sugar
1 large can (48 oz.) can orange juice
1 large can (48 oz.) pineapple juice
1 can frozen passion fruit concentrate
1 pkg. pink lemonade Kool-Aid
Ginger ale
Fruit for garnish
Directions
1. Dissolve Jell-O into 4 cups hot water.
2. Bring 2 1/2 cups sugar and 2 cups water to a boil. Add the juices, Kool-Aid and 1 1/2 – 2 quarts water. Freeze mixture in a large container.
3. When ready to serve, let mixture thaw so that you can scrape out slush. Pour ginger ale over slush in individual glasses and serve.
* Note – the slush takes the place of the ice.
Recipe from: My mother-in-law, Paula.

Matt’s Arnold Palmer with an Almond Twist

A few weeks ago, I blogged about a refreshing vanilla almond iced tea recipe that I discovered from Macaroni and Cheesecake. My husband, Matt, a HUGE fan of tea, loved it, but when I told him how much sugar it contained (that’s right, 1 cup) he nearly had a heart attack!
Well, my husband’s creative juices took hold…he was determined to make a lighter/healthier version of the tea, and it looks like we found a winner!
With only 5 calories, you can definitely enjoy this southern sweet tea recipe without feeling guilty. Plus, you can proudly boast that this recipe was created by a true Fightin’ Texas Aggie football player. WHOOP!!
So sit back, relax, and enjoy your homemade tea.
  • PS….Does anyone know why this is called an Arnold Palmer? For those that don’t know, it is a beverage consisting of 1/2 lemonade and 1/2 tea. It’s named after the American golfer, can you guess… Arnold Palmer! People also refer to it as a half and half. (Source: Wikipedia)
Matt’s Arnold Palmer with an Almond Twist
Ingredients
8 cups water
2 tea bags
5 cups lemonade (made with 1 gallon of water and 1 packet of crystal lite lemonade)
2 Tbsp. almond extract
Directions
1. Bring 8 cups of water to a boil. Pour over tea bags and let steep 3-5 minutes. Remove tea bags.
2. Meanwhile make lemonade by mixing 1 gallon of water with one packet of crystal lite lemonade.
3. Combine lemonade and tea. Add 2 tablespoons almond extract.
4. Refrigerate until chilled or pour over ice.

Recipe from: my husband, Matt

Vanilla Almond Iced Tea

I can’t believe I haven’t posted an iced tea recipe yet! Living in the south, you’d expect a sweet tea on my blog, right? Well, here it is…
Just about every restaurant in the south claims to have the best “sweet tea” around.  I’m not going to claim that, but I will promise that this sweet tea has a unique blend of vanilla and almond that your taste buds will hopefully love.
A few months ago, my husband Matt and I were invited to have lunch at our preacher and his wife’s house. There were at least five couples, and we enjoyed a delicious feast of chicken & wild rice soup, mixed greens, whole grain bread, and a light take on crustless cheesecake with fresh strawberries. Everything was so light and refreshing, including the vanilla almond iced tea that was served.
I’m not claiming that tea recipe is from our preacher’s wife, but the taste is almost identical! The almond and vanilla extract mixed with a touch of lemonade concentrate creates a sweet, yet tangy and refreshing tea.
Let me know what you think. Enjoy!
Vanilla Almond Iced Tea
Ingredients
4 tea bags
16 cups of water, divided
1 cup sugar
1 (12 oz.) container frozen lemonade concentrate
2 Tbsp. almond extract
1 Tbsp. vanilla extract
Directions
1. In a large pot, bring 8 cups of water to boil. Place tea bags in a large pitcher or container, large enough to hold a little over 1 gallon, with the tags hanging over the side. Once water is boiling, very carefully pour the water into the pitcher over the tea bags. Let steep for 3 to 5 minutes.
2. Remove tea bags. Pour 1 cup sugar and stir to dissolve (or more to taste). Add 8 cups cold water and stir. Add in lemonade concentrate and stir to dissolve. Add in vanilla & almond and stir to combine. (If your container is too small, make the tea in two containers and split the lemonade and extracts). 
3. Place in refrigerator to chill for approximately 1 hour or until cold.
*Alternatively you could buy a gallon of sweet tea and then add the lemonade & extracts if you’re in a hurry.

Recipe from: Macaroni and Cheesecake

Mango Delight Smoothie

Here’s a healthy smoothie you need to try on a hot summer’s day here in Dallas! My mom made this the other night for dinner in her brand new Vitamix blender.  The recipe came with the instruction book in her new blender.
This Mango Delight Smoothie was cool, delicious, slightly tart, and overall sweet in flavor. My favorite fruits are actually apples and mangos, so this smoothie is right up my alley!  I would have loved to have this smoothie after our kickball game this evening when it was 95 degrees at 7:00 pm at night! What a cool and healthy treat I would have loved sipping on after our 7-6 win over an undefeated team that has not lost a game in 7 years!  Our kickball team broke their winning streak!
Enjoy

 

Mango Delight Smoothie
Ingredients
  • 1 medium orange, peeled, halved
  • 1/2 medium banana, peeled
  • 1/2 mango, peeled, pitted
  • 1/2 medium apple
  • 1 cup ice cubes
Instructions
  1. Place all ingredients into the Vitamix container (or blender) in the order listed and secure lid.
  2. Blend for 45 seconds, or until desired consistency.
Notes
Yield:  3 1/4 cups Source: Vitamix recipe book

Homemade Hot Chocolate Mix

 

Because of the icy, blizzard conditions that have nearly shut down all of Dallas, Texas, I thought I would  post my mom’s homemade hot chocolate mix.  This hot chocolate mix is wonderfully delicious, chocolatey, and sweet!  I will never buy a “Swiss Miss” or any other hot chocolate brand because they offer no comparison.  In addition, this hot chocolate mix makes enough to probably last you a half of a year!  Just take a 1/2 cup of hot chocolate mix, and add 1 cup of hot, boiling water.  Stir.  Top with marshmallows or whipped cream, if desired.  For a “nutritional” boost of calcium, use skim milk instead of water.

The recipe comes from the Pigtails and Frog Legs:  A Family Cookbook from Neiman Marcus.  Enjoy and try to stay warm!




Hot Chocolate Mix
Ingredients
1 box (8 quarts) instant nonfat dry milk
16 ounces Nestle Quik
6 ounces non-dairy creamer
1 1/2 cups powdered sugar

Directions
1.  Mix all ingredients together and store in an airtight container.
2.  Take 1/2 cup of mix and place in a mug.  Add 1 cup of hot water.  Stir.

Pigtails and Frog Legs:  A Family Cookbook from Neiman Marcus