Recipes!!

I have 4 incredible recipes for you! It will give you a complete meal to serve-including drinks and dessert. And they are FABULOUS recipes.

Up first....

Peach Mint Iced Tea (by Curtis Stone)
 note - its Mormon friendly :-)

Prep Time: 10 min. Plus Steep time, plus Chill time.
Total Time: 1 1/2 hours    (only 10 minutes of actually doing something)
Yield: 4 tall glasses



All you need:
*6 cups water
*1 1/4 Cups (lightly packed) fresh mint leaves (from 3 bunches) divided
*3 ripe peaches, pitted, divided
*4 cups ice cubes, crushed

All You Do:

1. Pour 6 cups of water into a medium saucepan. Cover and bring to a boil over high heat. Remove from heat and add 1 cup of mint leaves.

2. Cover and steep for 30 minutes to allow mint to infuse water.

3. Strain mint teas into a pitcher, discarding leaves and refrigerate until cold.

4. Meanwhile, chop 2 peaches coarsely and place them in a blender or food processor. Puree until smooth, adding a couple tablespoons of mint tea to help create the puree. Strain peach puree through a fine-mesh sieve (*I use my metal strainer/sifter), and chill puree. You should have about 1 cup of puree. It will have a peach color when first blended and will turn into a brownish tea color once chilled.

5. Thinly slice remaining peach. In 4 tall glasses, layer crushed ice, thin slices of peach and remaining 1/4 cup mint leaves, filling glasses about halfway.

6. Divide chilled mint tea among 4 glasses. Then stir in peach puree and serve immediately.

pic from hy-vee add. P




Next up --


Delicious pizza! 


My friend Heather introduced me to this recipe of her friend's. You can put it together the night before - or longer. t needs to rise for at least 12 hours. It only takes a few minutes of manual labor, then no stress for dinner or lunch the next day. Click HERE, for a COMPLETE tutorial. You won't regret it. 

pic from Caudles In The Hood

up next......


Parmesan Roasted Asparagus
Prep Time 5 min
Cook Time 7-9 minutes


Ingredients:
Asparagus
EVOO (extra virgin olive oil)
Salt 
Pepper
Shredded Parmesan Cheese
(all to taste)


Preheat oven to 350
Cut off the bottom inch of each asparagus. Then use a potato peeler to peel the edge of about an inch of the bottom that remains. Lay on a cookie sheet, drizzle with olive oil, salt, and pepper. Sprinkle parmesan cheese over top. (I use a vigorous amount). 


recipe from kitchen boss. I could not find a picture to do this one justice. its THAT good. 


Place in the oven for 7 minutes. Then turn the over to broil, and broil for about 2 minutes, or until cheese is lightly beginning to brown. 
Yum!! 

And For Dessert? Annica, a couple of weeks ago said to me, "When I am 7, and am going to make Cookie Dough Cupcakes and sell them at the farmers market." So we thought..... cookie dough cupcakes? could the exist? Thank you google!!! You will love this heavenly recipe! 

I actually combined two recipes, for two reasons. #1- to make it easier, and #2 so that there would be no raw eggs. 

Cookie Dough Cupcakes
No raw eggs.





For the Cookie Dough:
2 sticks softer butter. (NEEDS TO BE STICK- NOT TUB)
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1tbsp  vanilla
2 1/2 cups all purpose flour
1/4 tsp salt
1 cup mini chocolate chips

For the cupcakes:
1 (18.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup canola oil
3 eggs

For The Frosting: (mmmm taste like cookie dough!)
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2tsp salt
2 tbsp milke
1 tsp vanilla extract

Directions:
To make cookie dough:
Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 min. Beat in the milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a t.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet 2 hours or more. (can do over night) Until rock hard.

To make the cupcakes:
(When the cookie dough is frozen)
Preheat over to 350.  Line 24 muffin cups with paper liners.
Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water and canola oil. (the proportions above, do NOT follow box directions). Continue beating for 2 minutes on medium speed. Spoon into prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.

Bake in the preheated oven about 20 minutes or until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean. Cool in the pans for 10 minutes before removing to cool completely on a ire rack.

o make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy.  Beat in the powdered sugar until smooth.  Beat in the salt, milk, and vanilla extract until smooth and combined.

Frost and sprinkle with chocolate chips. If you have extra cookie dough, you could bake tiny cookies to insert on top of the frosting for extra decor.

I combined this recipe from All recipes, and kevinandamanda.com

I did take pics of these, but my comp isn't letting me access them. So for now... from pics Kevinandamanda.com