Blackberry Mint Iced Tea

Refreshing and flavorable Blackberry Mint Iced Tea. 

I have some blackberries that I've been trying to use.  They are wonderful sweet blackberries straight from Arkansas.  I've got a busy day planned and not enough time for baking, which is what I'd like to do with them.  But, it's summer, insanely hot, so  what is more perfect than  iced tea?  Made the southern way of course.

Let's Get Started:

Blackberry Mint Iced Tea

3 cups fresh or frozen blackberries, thawed

1 1/2 cups sugar

 fresh mint leaves 

Pinch of baking soda (keeps tea from tasting bitter)

4 cups boiling water

2 family-size tea bags

2 1/2 cups cold water

 

Combine blackberries and sugar in large container. Crush blackberries with wooden spoon.

Add mint and baking soda. Set aside.

Pour 4 cups boiling water over tea bags; cover and let stand 3 minutes. Discard tea bags.

Pour tea over blackberry mixture; let stand at room temperature 1 hour.

Pour tea through a wire-mesh strainer into a large pitcher, discarding solids and seeds.

Add 2 1/2 cups cold water, stirring until sugar dissolves.

Cover and chill until ready to serve.

Garnish with fresh blackberries and mint leaves, if desired.

 

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No Churn Blueberries and Cream Ice Cream

Maybe I've been under a rock or something but I had no idea that you could make ice cream without an ice cream machine!  And it is so rich and so good!

I found this wonderful recipe on a website a few days ago.  I copied and pasted it to a recipe folder on my computer desktop but did not save the site.  So I apologize for not being about to give credit for the genius inspiration behind this recipe.  I of course, made a few changes to it because that's what I do.

I used blueberry syrup found near the pancake syrup if you don't want to make your own syrup.

 

Let's Get Started:

No Churn Blueberries and Cream Ice Cream

1 (8 ounce) box of cream cheese

1 can (14oz) sweetened condensed milk

1 tablespoon vanilla extract

2 1/2 cups whipping cream, cold

3/4 cup blueberry syrup

In a stand mixer with the paddle attachment, beat cream cheese until creamy and smooth. Slowly add condensed milk, creaming between each addition to avoid lumps. Just kind of drizzle it in slowly. Stir in vanilla extract and heavy cream. Switch to the whisk attachment. Beat on medium-high speed until stiff peaks form when beaters are lifted.

Spread half into an 8×8 inch, square baking dish. Drizzle half of the blueberry syrup over the cream mixture. Top with remaining cream mixture, spreading evenly. Drizzle with the rest of the blueberry syrup. Using a knife, swirl the syrup into the cream mixture. Cover with foil and freeze overnight.

 

*Allow to sit out for 10-15 minutes before serving.

*Run spoon under hot water for a few seconds to help it move through ice cream.

*This is best eaten within one week.

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Roasted Potato Salad

Roasted Potato Salad

This started out as a copy cat recipe to Whole Hog Cafe's potato salad in Arkansas.  My mother found a recipe for it in her local newspaper.  I've made it several times and thought  it was close but not the same....don't ya hate that?  It's been tweaked a little over time and in my opinion is closer to their potato salad now.  Maybe not exactly the same but still a great potato salad.  If you like theirs, you are probably going to like this one too.

Let's Get Started:

3 pounds red potatoes

1 teaspoon garlic powder

1 teaspoon black pepper

1 teaspoon parsley

1 teaspoon salt

1 tablespoon white sugar

1 teaspoon dry ranch dressing powder

1 1/2 cups cooked bacon, chopped

1/3 cup chives, chopped

2 1/2 cups sour cream

3 1/2 cups mayonnaise

splash of white vinegar

Roast potatoes at 475 degrees F for about 45-50 minutes--until very soft.  Cool slightly and slice. Place in a large bowl.

Mix sour cream, mayonnaise, bacon, chives, sugar, all spices, and vinegar in a bowl until well combined.

While potatoes are still warm pour sour cream/mayo mixture over potatoes and mix well.

Cover and refrigerate for several hours before serving.  I recommend overnight.

Immediately after making the potato salad it will be very creamy.  It's important to let it sit in the refrigerate as long as possible to thicken up.

 

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Olive Cheese Bread

Chances are you are familiar with The Pioneer Woman.  Who isn't? I won't go on and on about her great recipes.  This Olive Cheese Bread is no exception.  You must like olives though!  It's easy to put together and quick to bake.  What I love about this is that it can be used as a dip too!  I made a couple of itsy bitsy changes to Ree's recipe. I used a  Monterey Jack and Colby cheese blend and omitted the green onions.

Let's Get Started:

original recipe from The Pioneer Woman

1 loaf French Bread

6 ounces, weight Pimiento-stuffed Green Olives, sliced

6 ounces, weight Black Olives, sliced

1 stick Butter, Room Temperature

½ cups Mayonnaise

2 cups (8 ounce bag) of Monetery Jack and Colby shredded cheese blend

 Combine butter, mayonnaise, cheese, and olives and in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

It's even good cold!!

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Smoked Cheddar Bacon Macaroni and Cheese

I came across this incredible website full of the best sounding recipes.  It's called  How Sweet It Is.  And oh how sweet it really is.  I spent a couple of hours pouring over every single recipe and then another hour deciding what I wanted to make first.  I decided on this absolutely incredible mac and cheese recipe.  Which is very odd...for me anyway.  I like my macaroni and cheese to be just that....macaroni and cheese. When it comes to mac and cheese I shy away from the add ons like bacon, and broccoli. I can't explain why I was drawn to this particular recipe, considering the tons of great ones on the site. But, I was and I'm so glad I was. And you will be too when you try it....how sweet it is!

Let's Get Started:

Smoked Cheddar Bacon Macaroni and Cheese

Slightly adapted from How Sweet It Is

2 cups shell pasta

1 tablespoon butter

1 tablespoon flour

1/2 cup chicken broth

1 cup heavy cream

1-2 cups grated smoked cheddar cheese – depends on desired consistency (I used 2 cups).

4-5 slices applewood smoked bacon

salt & pepper to taste

a pinch of nutmeg

Preheat oven to 400.

Fry bacon in a medium-large pan.  Once cooked, let drain on a paper towel, then chop into tiny bits.

Boil salted water & add pasta when ready . Cook and drain water. Set aside.

In a small saucepan on low-medium heat, whisk 1 tablespoon butter and 1 tablespoon flour to create a roux, about 5 minutes.

 Add half of the heavy cream and half of chicken broth. Add in half of the smoked cheddar cheddar cheese. Continuously stir so cheese does not stick to bottom. Alternately add more cheese, heavy cream and chicken broth until you reach desired consistency. It should be thick like a gravy.

Add a pinch of nutmeg and salt and pepper to taste if desired.

Add pasta to casserole dish. Add cream sauce over top. Sprinkle bacon on top.

Bake at 400 for about 15-20 minutes, or until top is golden brown.

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Taco Chip Casserole

This is so simple, so quick, and so kid friendly.  It's a recipe my mother has been making for years.  My brother and I loved it as kids and now my kids love it.  My mother always served it with onions and salsa (only). But, we like to add all the fixins'.  It's easily doubled too!

Let's Get Started:

Taco Chip Casserole

1 pound ground beef

1 package taco seasoning

water

1 (16 ounce) can refried beans

1 (8 ounce) can tomato sauce

1 1/2 cups Mexican flavored shredded cheese

Nacho chips or tortilla chips

Preheat oven to 350 degrees F. 

Grease an 8 x 8 pan, set aside.

Brown ground beef, drain.  Add taco seasoning and water according to package directions.

In a medium bowl mix refried beans, tomato sauce, and 1 cup of shredded cheese until combined.

Crush chips and add to cover the bottom of pan.  I usually reserve some and add them (whole-not crushed) to my plate before serving. 

Layer bean mixture on top of crushed chips, spread to cover.

Layer taco meat on top of bean mixture, spread to cover.

Sprinkle 1/2 cup of shredded cheese on top of taco meat.

Cover and bake for 30-35 minutes.

Garnish with more chips, lettuce, black olives, shredded cheese, sour cream, and/or salsa.

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Neapolitan Rice Krispie Treats

Is this not the best idea for rice krispie treats?  They are so yummy and absoultely adorable. They are the perfect back to school treat!! 

Let's Get Started:

Neapolitan Rice Krispie Treats

Slightly altered from this recipe at the Mixing Bowl

Strawberry Layer
4 cups strawberry marshmallows
2 TBSP real butter
4-5 cups rice crispy cereal (I used 4 1/2)

Vanilla Layer
4 cups marshmallows
2 TBSP real butter
4-5 cups rice crispy cereal (I used 4 1/2)
                                         1 teaspoon of vanilla extract  ( remove pan with marshmellows from heat, stir in vanilla,  add cereal)

Chocolate Layer
4 cups marshmallows
2 TBSP real butter
4-5 cups cocoa rice crispy cereal (I used 4 1/2)

Spray a 9 X 13 pan with cooking spray. Set aside. Start with the chocolate layer. Melt marshmallows and butter in a non-stick sauce pan over low heat, until completely melted. Stir to combine butter and marshmallows and then add in cereal.  Butter or spray one hand or large spatula and use it to press into the bottom of the pan evenly. Press to make it  compact. Then repeat with the vanilla layer and strawberry layer.  Let it set for about 30 minutes to an hour. Turn out onto cutting board and cut. Store in an airtight container.

PRINT RECIPE HERE