Lemonade for Sale!

Lemonade for sale! Twenty-five cents! Snow cones for a limited time! Seventy-five cents!

The boys had their first 'offical' lemonade stand today. It's been hot and muggy all day, and around 2:00 Calvin asked if they could have a lemonade stand. Of course! I quickly made a double batch and put it in one of the coolers, and they quickly made some signs. Caleb also got out his snow cone maker and decided they would be a 'limited time only' type of thing. :) Get this -- they made over FIFTEEN dollars!!!

Our lemonade recipe:

1 c hot water
1/2 c sugar
1/2 c Santa Cruz Organic 100% Lemon Juice
4 c cold water

Mix hot water and sugar until sugar is dissolved. Add lemon juice and cold water. Stir and enjoy!

This is really good with fresh squeezed lemon juice, but we fly through it like crazy, so it's a lot easier (and almost as good) to use the bottled juice. I went through an entire bottle today -- good thing I purchase it by the case!

Birthday Cake

Click on any picture to see it full size

This is our traditional birthday cake for both Caleb and me (Calvin takes after his father and prefers chocolate). He usually gets raspberry, I usually get strawberry. It's a great summer cake, as it's 'no-bake', and very refreshing to eat. My mother made this cake for my very first birthday, and I've pretty much had it ever since. :)

1 pkg flavored gelatin (usually same flavor as frozen fruit)
1 c hot water
1 10 oz pkg frozen fruit
1/2 pint whipping cream (the kind you have to whip yourself)
powdered sugar and vanilla to taste, if desired
1/2 angel food cake, torn into bite size pieces


In a small bowl, dissolve gelatin into hot water. Add frozen fruit, and place in refrigerator until congealed.




Once gelatin mixture is congealed, whip whipping cream until fairly stiff, adding a bit of powdered sugar and vanilla if desired.




Add gelatin mixture and mix just slightly. You want sections of just gelatin and sections of just whipped cream.




Add torn up angel food cake and mix to coat.





Pour into 8x8 pan (or, if you are like me and have broken your pan and keep forgetting to buy a new one, use a pie plate), cover and refrigerate at least 4 hours. Serve garnished with whipped cream and fresh fruit.

Don't forget to lick the bowl! :)

Usually I match the gelatin flavor to the frozen fruit, however, I have made it strawberry/raspberry (or vice versa), and strawberry kiwi (strawberry/kiwi gelatin, frozen strawberries, garnished with sliced kiwi). You can easily double this recipe and then pour it into a bundt pan. Unmold and serve right away, though, because as it warms to room temperature, it starts to 'melt'.

It's almost always a big hit with the kids. :)

Frijoles a la Charra

This will smell so good while cooking! Total time is about 3 hours, so plan accordingly.

1-1.5 c dry pinto beans
garlic (or onion)
salt (I use seasoned salt)
pepper
fresh tomato
cilantro (this is important)
oil
bacon, if desired

Rinse pinto beans, picking out any stones, etc. Put in pot and cover with 2-3 inches of water. Bring to a boil; cover, reduce to a simmer and simmer for about 2 hours.

Heat up a bit of oil in a small skillet. Chop tomato and cilantro and saute. Add a ladle-ful or 2 of the beans and water, simmer for a few minutes, mashing them up with a potato masher. Dump contents back into pot, with garlic and seasonings. Add bacon if desired.


Cover and simmer for another 30 minutes or so. Add more seasonings to taste, if desired. Excellent with mexican rice and tortillas (and fajitas). Also great for bean and rice quesadillas.

To make refried beans, heat up some oil in a large skillet, then add the beans, mashing them with a potato masher.

Arroz Mexicana

(this is especially for Susan)
Click on any picture to see the full size

1 C rice, uncooked
oil
chopped garlic
2 C chicken stock or 2 C water and 2 chicken boullion cubes
4 oz tomato sauce
pepper
1 small diced tomato, if desired
frozen peas or corn, if desired


1. In a medium skillet, heat oil. Add uncooked rice, and saute until rice is golden. Be patient, but pay attention -- it takes a while for the rice to cook, but once it starts to brown, it can burn pretty quickly. Add the garlic just at the end.



2. Add the stock or water/boullion, tomato sauce, pepper, and diced tomato (if desired). Stir, bring to a boil. Cover and reduce to a simmer until all liquid is absorbed.



3. If adding frozen peas or corn, add them when almost all the liquid is absorbed, so they don't get so mushy. Once the liquid is gone, give the rice a stir and serve. This is really good served with fajitas and frijoles a la charra (I'll post that recipe another time), or in bean and rice quesadillas.



Some very satisfied customers. :)