WATERMELON AGUA FRESCA

8 c. cubed seeded watermelon, divided

1 c. water, divided

1/3 c. granulated sugar, divided

1/4 c. fresh squeezed lime juice

1 liter seltzer water, pre-chilled

fresh lime slices

fresh mint leaves

Puree half of the cubed watermelon, half the water and half the sugar in a blender. Pour through a coarse strainer into a large container. Repeat with the remaining watermelon, water and sugar. Stir in lime juice. Refrigerate until very cold - at least 4 hours.  Before serving, stir in seltzer and garnish with lime slices and mint, if desired. Try serving this refreshing beverage in something special, like a martini or margarita glass.  Try it with other varieties of melons and cucumbers too!

SUMMER SMOOTHIE

1 banana

6 strawberries

1 tbsp. frozen cranberry juice concentrate

6 oz. yogurt

1 bottle Vanilla Dan Active

1 1/2 c. ice

 

Process in blender or Vita-Mix until smooth.  Serve immediately.

PEACH MELBA SMOOTHIE

1 c. fresh or frozen raspberries

2 c. fresh or frozen sliced peaches

1/2 cup peach nectar

6 oz. yogurt

1/4 tsp. almond extract – optional

1 1/2 c. ice

 

Process in blender or Vita-Mix until smooth.  Serve immediately.

PAT'S COFFEE PUNCH

6 tbsp. instant coffee

2 c. boiling water

1 c. sugar

1 1/2 qt. milk

2 pt. Dairy Queen ice cream

1 qt. ginger ale

Dissolve instant coffee in 1 cup boiling water.  Add sugar and second cup of boiling water; mix and chill.  Add milk, ice cream, and ginger ale.  Chill until ready to serve.

PARISIAN HOT CHOCOLATE

Four 'Parisian-sized' Servings

2 c. whole milk

5 oz. bittersweet chocolate, (at least 70% cacao solids), finely chopped

Optional: 2 tbsp. light brown sugar

Heat the milk in a saucepan.  Once the milk is warm, whisk in the chocolate, stirring until melted and steaming hot.  Taste, and add brown sugar if desired.  Serve warm in small, demitasse cups.  Note: This hot chocolate improves if made ahead and allowed to sit for a few hours. Rewarm before serving. I also like to add a few flecks of fleur de sel, the very good sea salt from Brittany.

CLASSIC SUMMER REFRESHER

Regardless of the BBQ recipes you use, don't forget to start with the Classic Kroger Limeade Daiquiris – the perfect pre-dinner cocktail for those hot summer nights.

1 can limeade

1 can rum

spoonful of powdered sugar

splash of milk or cream

ice

Place limeade, rum, powdered sugar, and milk in blender container.  Fill with ice.  Blend until smooth.  Pour into chilled glasses and enjoy!

Tom Odaniell

CHILLED MINT TEA

2 cups water

3 family-size tea bags

10 fresh mint leaves

1/2 cup sugar

1  6-ounce can frozen lemonade concentrate

1  6-ounce can frozen orange juice concentrate

Bring the water to a boil in a large saucepan and add the tea bags and mint leaves.  Simmer for 10 minutes. Remove the tea bags.  Add the sugar to the hot tea and stir until dissolved.  Prepare the lemonade and orange juice according to package directions and stir into the sweetened mint tea.  Refrigerate the mixture overnight.  Makes 1/2 gallon.

BLUEBERRY MARTINI

(my version of Bonefish Grill’s finest, 

which I enjoyed at our first stop in Hoover, AL - mmmmm!)

2 parts blueberry-infused vodka

1 part blueberry liqueur

squeeze of lemon juice

garnish with fresh blueberries

chilled martini glass

lemon juice

sugar

Place blueberry vodka, blueberry liqueur and lemon juice in a shaker filled with ice. Shake to blend for 20 seconds and pour into chilled martini glass dipped in lemon juice and rimmed with sugar. Garnish with fresh blueberries.

PUMPKIN PIE PROTEIN SHAKE

260 calories

6 ice cubes

3/4 c. water

1/4 c. fat-free half & half

1 scoop vanilla protein powder

1/4 c. pumpkin puree

1 tbsp. honey (or artificial sweetener, if desired)

1/2 tsp. pumpkin pie spice

1/4 c. Reddi-Whip* whipped cream (other varieties will have different calorie counts, but are acceptable)

Place all ingredients except Reddi-Whip in a blender and process until smooth. Pour into a glass and top with a generous squirt of Reddi-Whip and sprinkle with a pinch of pumpkin pie spice. Make 1 serving.