Citrus Basil Martini

I posted this picture earlier this year, and I wanted to make sure that I got you the recipe.  

They were so yummy!!

I have to admit, when I was infusing the vodka with basil, I thought, this could be a little weird?

I have had a lemon basil martini before at a local restaurant, but I was going to make these with tangerines and lemons.

Turns out, it was FABULOUS!!

I found the recipe for the Meyer- lemon basil martinis on a site called bitesandsights.com what a beautiful page!! Give it a look sometime!

First off you need to infuse some vodka!

basil infused vodka

Basil Infused Vodka

jar

 3-4 dozen fresh basil leaves, rinsed (stems and leaves)

vodka

Place basil leaves in the bottom of the jar, and pour vodka over the top, filling jar about 4/5.

I used a big jar, so I used more basil, and more vodka, I had a party of eight was making cocktails for.

Use a small jelly jar and less vodka and basil if you want to make just a couple.

Place jar in refrigerator for about 6-8 hours.  If left too long, the flavor gets a too overpowering.

When you are ready to use, remove leaves, and strain the vodka into another jar or a bottle.

While your basil is infusing, how about candying some of that citrus to garnish your drinks?

Or just to eat??

candied lemons and clementines

Candied Lemons and Clementines

2 of each - lemons and clementines, sliced about 1/4 inch thick

4 cups of water

4 cups of sugar

Bring the sugar and water to a boil in a heavy saucepan.

When it becomes bubbly, reduce the heat to medium and add the fruit slices.

Boil with the fruit slices for about 30 minutes.  The rinds will become slightly translucent looking.

Remove and place on a cookie sheet covered with parchment paper.

I dusted mine with sugar after they had cooled some.

Reserve the liquid, you just made your citrus simple syrup!! ;)

I think they are so pretty!!

citrus basil martini

Citrus Basil Martini

4 oz Citrus simple syrup 

1/3 cup fresh citrus juice from lemons and clementines

4 ounces of basil infused vodka

ice

Juice your clementines and lemons, it will take about 1-2 of each depending on size of fruit.

Pour the above over ice in a martini shaker, shake and pour into a martini glass.  Float a candied slice in the glass, and enjoy!!

You can also garnish with a basil leaf if desired.

The fruit not only makes a pretty garnish, it's delicious!

Lemon Whippersnappers

Talk about a cookie that's sweet in more ways than one!! 

Not only are these lemony cookies covered in powdered sugar, 

they are sweet to make!

Only 4 ingredients and one of them is a cake mix!

I made these about a million years ago for a Christmas Cookie exchange when I was looking for something different to bring.

I tucked the recipe away and ran across it again not too long ago and decided to WHIP-ersnapper some right up!!

They are soft and sweet... I hope you enjoy them!! 

Lemon Whippersnappers

1 box of lemon cake mix (don't use the kind with the pudding)

1 egg

2 cups of Cool Whip

1/2 cup powdered sugar

Pre-heat oven to 350 degrees.

Mix together cake mix, whipped topping and egg.

Spoon Tablespoon sized portions of dough, and roll into a ball.

Roll in powdered sugar and place on a GREASED cookie sheet.

Bake for 10-12 minutes.

Caprese - Tomatoes with Mozzarella and Basil

This is one of my favorite things to have!! 

It's a perfect blend of yumminess, with the fresh basil and mozzarella cheese, plus ripe red tomatoes.... 

my mouth is watering while I type!

Not only is it delicious, it's just so darn pretty!

I made this for a party my friend, Gerry, had last week, she said everyone loved it.

Usually, this would be one of those things to make in the summer when the tomatoes are nice and fresh, but I have found these Campari tomatoes at Costco, and they are perfect year 'round, even in Nebraska!! ;)

I have shared my recipe how I made the plate pictured here, but  I have "cheated" when I had a craving for these and didn't have the cheese or the fresh basil, using only the other ingredients, and it tastes just as good...

just not quite as pretty.

Caprese 

Tomatoes with Mozzarella and Basil

2 pounds Capari tomatoes, sliced (or other small ripe tomato, Roma works good too!)

2 Tablespoons of olive oil

2 Tablespoons of Balsamic Vinegar

1/2 teaspoon Mrs. Dash Tomato Basil Garlic

fresh basil leaves

8 ounces of fresh mozzarella cheese

Layer the tomatoes and cheese and basil, as seen in the photo.
Combine vinegar and oil together. Set aside.
Shake the Mrs. Dash over the top, then drizzle with the olive oil/balsamic vinegar.
Cover and refrigerate for a couple of hours.  I usually make this in the morning, and let the flavors marry all day.

Serve with warm crusty baguette bread.

Red, White and Blue Strawberry Shortcake Trifle

Looking for a super easy but super festive dessert for your 4th of July party this year? 

Or maybe just a fun dessert to share with the kiddos?

Try tinting your angel food cake as it whips, and layer in in a trifle dish to make this red, white and blue beauty!!

I made it pink last week for a party and it was gorgeous!! Since colors are pretty much endless...

So are your possibilities!!

Change up the cake color, the fruit... just have fun!!

What can you come up with?

Happy Independence Day!!

My Grandma's Rhubarb Pie

Today is my Grandma Czaplewski's birthday.  

She was such a delightful person, and I miss her all of the time.

I used to talk to her on the phone almost daily.  She passed when my oldest son, Spencer, was only one month old.  She was so excited to hold her first great grandchild, I hate that she didn't get to see him grow up to be the stellar person he has grown up to be.

I know that she is watching all of us from heaven.

I have mentioned in past posts, that I am definitely a "pie person" way before I would chose cake, pie is always my first choice.

Her rhubarb pie was my favorite.

A few weeks ago, my Mom's cousin, Shirley, (my grandma's niece) came for a visit from California.

She visited the town my grandma grew up in, and brought back some fresh rhubarb.

It only seemed right to make this pie in my grandma's honor.

My Aunt Edie had her recipe and I am sharing it with you today!

rhubarb pie and lilacs...two of my favorite memories of my Grandma

Grandma Czaplewski's Rhubarb Pie

6-8 cups chopped rhubarb

1 cup sugar

1 egg, beaten

1 cup raisins

3 Tablespoons flour

2 pie crusts

1 egg white, beaten

In a large bowl, mix rhubarb with sugar and flour. Next add beaten egg and raisins. Pour filling into pie plate lined with a crust.

So pretty!

Cover with top crust and brush with egg white.

Bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for another 35 minutes.

Happy Birthday, Grandma!!

xxoo

Spinach and Artichoke Dip

One of my favorite appetizers to get at a restaurant is "SpinArt" Dip.

My sister in law made a version of this recipe a whole lot of years ago and brought it to a family get together.

I have made it many times, and slowly changed some of the ingredients.  

Yesterday, I made it for a get together my friend, Gerry, was having at her house.

I took pictures of the "before" but she baked it and served it to her guests, 

I needed to wait to get her picture of the finished dip!

Spinach Artichoke Dip

1 - 14 ounce can artichoke hearts, drained

1 - 12 ounce package frozen spinach (thawed and drained, patted dry)

3/4 teaspoon minced garlic

2/3 cup Parmesan, Romano & asiago cheese blend

1 1/4 cup shredded mozzarella cheese

1/3 cup half and half

1/2 cup of sour cream (I use the one with chives)

Preheat oven to 350 degrees.

Blend your artichokes, garlic and Parmesan cheese blend with a hand blender or food processor.

In another bowl, stir together your half and half with the sour cream.  Fold in the artichoke mixture, then the spinach.

Pour into shallow dish sprayed with non-stick cooking spray.

I used a large deep dish pie plate, it fit perfectly.

Pour into dish, bake for 20-25 minutes, or until bubbly.

Serve with tortilla chips, crackers or baguette.

Buffalo Chicken Lettuce Wraps

One morning I was trying to come up with something to put in the crock pot. 

It was going to be a really busy day and I wasn't going to be home long enough to get anything on the table.

I love to throw chicken breasts in the crock pot, and then cook them low and slow and shred them up.

It's just a surprise what I throw in with them!! 

Rotel... BBQ ... ginger soy....

This time... it was Frank's Hot Wing Sauce.

LOVE Hot Wings!!

light and refreshing summer dinner!

I have to say I don't really have a "recipe" it really depends on how many chicken breasts you are preparing. But I will share with you the basics!

Buffalo Chicken Lettuce Wraps

chicken breasts

Frank's hot wing sauce (or your favorite brand)

broccoli slaw

sunflower seeds

bib lettuce

Spray your crock pot with non-stick cooking spray.

Place chicken breasts in the bottom. 

(I have even put them in frozen!)

Pour hot wing sauce over the top, I used about half the bottle for 6 chicken breasts, and reserved the rest for topping if you wanted to later.

If your chicken breasts aren't frozen, add a small amount of water, too.

Let cook on low all day.  Shred.

Peel back large pieces of lettuce, I used iceberg this night.

Top with chicken, broccoli slaw and sunflower seeds... or whatever your little heart desires!! :)

Enjoy a meal that is easy, low calorie, and doesn't heat up your kitchen on a hot summer day!!