Orange Julius

Remember standing in line at the Orange Julius stores in the mall for these drinks in the 90's? I totally do! :D These are a perfect summer treat to cool you down!

Makes 2 large or 4 small glasses

Ingredients

1 cup milk (whole, 2%, or skim)
2 teaspoons vanilla extract
1 6-ounce can frozen orange juice concentrate
1/2 cup sugar (or sugar substitutes, check package for equivalence)
1 1/2 cups ice

Equipment

Blender
Glasses

Instructions

1. Blend the milk and vanilla: Pour the milk and vanilla in a blender and pulse until combined.
2. Add the frozen concentrate: Add the frozen orange juice concentrate. Blend until fully combined with the milk.
3. Add the sugar and ice cubes: Blend until cubes are crushed and mixture has thickened. If things end up a little thick, just add a tablespoon of water and mix once again.
4. Pour and enjoy: Pour the drink into glasses. Serve with a straw and sip your way to blissful happiness.

Walking Tacos

Serves 4-6

(Double this recipe if feeding 8-10)

This is the perfect summer dinner for kids (and adults, let's be honest)! And the perfect dinner for camping!  Check it out...

Ingredients

1 lb ground beef*
1 packet of taco seasoning, or about 2 tablespoons
4-6 small bags of Frito chips (and/or Doritos!)

Toppings (all optional, put on whatever your heart desires ;) )

Cheese
Lettuce
Tomatoes
Olives
Guacamole/Avocados
Green or red onion
Sour cream
Salsa
Ranch
... the list goes on!

*ground beef with taco seasoning can be substituted by a couple cans of chili.

Instructions:

Brown beef in a large skillet, add taco seasoning.  Once cooked through, simmer on low for 10 mins. Open chip bag, add beef and toppings.  Stick a fork in it and tada!  Dinner!

Pull-Apart Bread Knots

Preheat oven to 375 degrees | Makes about 10

Ingredients:

1 tube refrigerated biscuits
3 Tbsp. butter, melted
1/2 tsp garlic powder
2 Tbsp. fresh parsley, minced (or 2 tsp dried parsley)
1 cup shredded mozzarella

Instructions:

Cut biscuits into fourths, and place in a large mixing bowl. Add the butter, garlic powder, parsley, and mozzarella, and mix with your hands, coating all of the biscuit pieces. Place the pieces in a muffin tin, 3 pieces per tin (you’ll have 2 extra—just use them in whichever tin you want). Bake for 15 minutes. Best served fresh out of the oven!

Zucchini Bread

Preheat to 350 | Makes 2 loaves

Ingredients:

3 eggs

2 cups sugar

1 cup oil

1 tsp vanilla

3 cups flour

1 tsp cinnamon

1 tsp salt

1 tsp baking soda

1/4 tsp baking powder

2 cups grated zucchini

Optional add-ins: chopped nuts and/or chocolate chips

Instructions:

First prep zucchini and pans! Grate zucchini, set aside.  Spray 2 loaf pans with non-stick spray, OR even better: wipe the insides of each pan with shortening and then coat with flour by shaking it around (the kids know how to do this) - the bread will just pop out with this method!  And it makes the sides crispy.  Mmmm.

In a kitchen-aid or with a handheld mixer, beat eggs until foamy.  Add in sugar, oil and vanilla.  Mix well. Set aside.

In a separate bowl combine dry ingredients: flour, salt, baking soda, baking powder, and cinnamon.

Slowly add dry ingredients into wet ingredients - also add in the zucchini!  Mix well, scraping down sides occasionally.

Separate batter into the two prepared loaf pans.  Bake at 350 for 50-60 mins, or until a toothpick comes out clean.

Homemade Oreo Cookies

Preheat to 375 degrees.  Makes about 20 oreos.

Ingredients:

2 Devils food cake mixes

4 eggs

1/2 cup flour (or more, depending on how sticky they are when you try to roll them)

1 cup butter (2 cubes)

1 container cream cheese frosting

Instructions:

Mix all ingredients together in a kitchen-aid or with a hand mixer.  Roll to ping-pong sized balls and place onto an ungreased cookie sheet.  Bake for 9 mins.  Place baked cookies onto a cooling rack to expedite cooling.  Once completely cooled, frost two cookies together with a glob of cream cheese.  And tada!  You've got a homemade oreo.  Mmmmm.

Homemade Chocolate Turtles

INGREDIENTS:

8 ounces pecan halves
25 caramel squares, unwrapped (about 1 heaping cup)
1/4 cup cream or half-and-half, divided
about 16 ounces roughly chopped chocolate, melted (I used semi-sweet chocolate chips), sea salt or crushed peppermint candies, optional for sprinkling

DIRECTIONS:

1. Line two baking sheets or large platters with parchment paper. It's helpful if they will fit in either fridge or freezer.
2. Make small piles of pecans, using 5 to 6 pieces per pile. Overlap the pecans some to reduce gaps so the caramel doesn't seep through.
3. In a medium microwave-safe bowl, add the caramels, half of the cream (reserve the remainder), and heat on high power to melt. It will probably take about 3 to 4 minutes total, but you must stop and stir the mixture every 30 seconds so you don't burn it. The first few times, stirring is almost futile but eventually the caramels soften enough to be stirred smooth. Take your time, don't overheat or heat too quickly, and keep stirring; it will come together. If the mixture seems thick and needs more cream, add the remaining amount. I used 1/4 cup total and have made the recipe with both Kraft brand caramels and Werther's Baking Caramels, but caramels vary and you may need less cream than I did. The caramel is runny and loose when it first comes together, but firms up quite a bit as it cools. Alternatively, you can melt caramels on the stove over low heat, using caution and stirring frequently.
4. Add about 1 tablespoon caramel to the top of each pecan pile; set aside.
5. In a medium microwave-safe bowl, add 8 ounces chocolate and heat to melt, about 1 minute on high power. Heat in 15-second increments until chocolate can be stirred smooth. I prefer working in smaller batches with chocolate and recommend doing the same and not heating all 16 ounces at once; melt additional chocolate as necessary.
6. Add about 2 tablespoons chocolate to the top of each pecan cluster by dolloping it on top and letting it fall down the sides.
7. Optionally add a pinch of sea salt to each Turtle.
   
   
8. Allow Turtles to firm up at room temp (will take many hours) or in the fridge or freezer (about 15 minutes) before serving. Turtles will keep airtight at room temperature for weeks, or in the fridge or freezer for many months. 

Buttermilk Corn Bread with Honey Butter

Ingredients

• 1 cup all-purpose flour
• 1 cup corn meal
• 2/3 cup sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup butter, melted
• 2 eggs, beaten

Instructions

Preheat the oven to 350 F and grease an 8" square pan.

In a small bowl, mix the dry ingredients together.

In a medium bowl, beat the buttermilk, butter and eggs together.

Add the dry ingredients to the wet and stir just until mixed together. Don't over mix.

Pour the batter into the greased pan and smooth out the top a bit after you've scraped the bowl with a spatula.

Place on the middle shelf in your oven and bake 35-40 minutes, until cooked through. Test by poking a wooden toothpick through the center and pulling it back out. It should come out clean!

Serve with honey butter!

Honey Butter Recipe

1 stick butter

1/2 cup honey

1/2 tsp vanilla

Combine all ingredients.  Beat with an electric mixer for about 2 minutes.

Store in a covered container in the refrigerator for three to four weeks.