Southern Peach Iced Tea Recipe

Here is an iced tea recipe with a real Southern flair!  

It’s not hard to brew iced tea.  In fact…it’s one of the easiest drinks you can make at home.  You can almost always find  a big pitcher of either this Southern Peach Tea or my  Southern Sweet Tea on my kitchen counter — ready for my family to enjoy.      

My friend, Oma, gave me this recipe and I make it all of the time.  I did have trouble finding the Bigelow Peach Tea in our grocery stores so I had to order it off of the internet.  But, it was worth the effort…I make this tea all of the time!

 

Southern Peach Tea
 
Recipe type: Beverage - non alcoholic
Ingredients
  • 5 Regular size tea bags
  • 1 Bigelow Peach tea bag
  • 1 Cup of sugar ( yes, that's right )
Instructions
  1. Microwave water in a glass jar for 5 minutes, or until boiling. If you don't have a glass jar, then you can boil the water in a pan on the stove.
  2. Place the 6 tea bags in the hot water and cover with a lid. Steep the tea bags in the hot water for 5 minutes.
  3. Place a spoon into a glass pitcher - this will help protect your pitcher from cracking when you pour in the steeped hot tea. Add the sugar.
  4. Pour the hot tea brew into the pitcher. Remove the spoon and fill with cold water.
  5. Serve over crushed ice.

 

Microwave about 2 cups of water in a glass jar for 5 minutes, or until boiling.  OR, you can boil water in a pan on the stove as well.

Place the tea bags into the hot water and cover with a lid.  Steep the tea bags in the hot water for 5 minutes.

Place a metal spoon into a glass pitcher.  This helps to absorb some of the heat and protects your pitcher from cracking when you pour in the hot tea brew.  Pour the hot tea brew into the pitcher.  Add the sugar to the pitcher.

Fill the pitcher with cold water.

Stir well and serve the tea over crushed ice.

This will give you a great taste of the South!  Enjoy!

To download the printable recipe with how-to photos, click here:  Southern Peach Tea

 

Video: Southern Peach Tea


Freshly brewed and sweetened…A real taste of the South!

Mounds Candy Bar Pie

I love chocolate…but chocolate and gooey coconut together in a pie is just about as good as it gets!  This is my go – to recipe for dessert .  When you warm each piece in the microwave a few seconds and top with homemade whipped cream – it is absolutely delicious!  This is something like a Mounds candy bar — but warm and full of gooey goodness!

 

Gooey Coconut Chocolate Brownie Pie
 
Serve this with Homemade whipped cream. You can find that recipe under a separate post.
Recipe type: Dessert, Pie
Ingredients
  • 2⅔ cup coconut
  • 1 can sweetened condensed milk
  • 1 stick margarine ( I use unsalted butter )
  • 3 squares unsweetened chocolate
  • ¾ cup sugar
  • ½ cup all purpose flour
  • 3 eggs, beaten
  • 1 tablespoon vanilla
Instructions
  1. Mix the coconut and sweetened condensed milk together; set aside.
  2. Microwave the butter and chocolate together for 3 minutes in a microwave bowl. Remove from microwave and add the sugar and flour to the hot mixture. Stir well.
  3. Gradually add the eggs, one at a time and stir until the chocolate mixture is smooth.
  4. Add vanilla and stir.
  5. Continue stirring to blend well. Pour into a greased pie pan.
  6. Put spoonfuls of the coconut mixture around the top of the pie.
  7. Bake at 325 degrees for 25 minutes. Cool on a wire rack.
  8. Store pie in the refrigerator.
  9. When ready to serve, microwave each piece 15 seconds and top with homemade whipped cream.

 

Pre-heat the oven to 325 degrees.  Mix together the coconut and the sweetened condensed milk;  set aside.  This will make the gooey coconut part of the pie  🙂

In a separate microwave safe dish, microwave the butter and unsweetened chocolate squares together for 3 minutes.  Remove from the microwave and add the sugar and flour to the hot mixture.  Stir well.  Gradually add the eggs, one at a time, and stir until the chocolate mixture is smooth.

Add vanilla and stir.

Stir well to blend.  Pour mixture into a greased pie pan.

Put coconut mix around top.

Bake the pie at 325 degrees for 25 minutes.  Cool on a wire rack.

 

Whipped Cream:

Whip 16 oz of heavy whipping cream until soft peaks form and then add 1/2 cup of sugar and 1 teaspoon of vanilla.  Continue whipping until you have stiff peaks.  For the step-by-step how to on making Homemade Whipped Cream, look at my post for Homemade Whipped Cream   It will be filed under my “Everything Else” section.

Store the pie in the refrigerator and heat each piece about 15 to 20 seconds in the microwave and top with the Homemade Whipped Cream.

“Let’s make life special by sharing great food with our family and friends!”

To download the printable recipe with how-to photos, click hereGooey Coconut Chocolate Brownie Pie

 

Baked Goat Cheese Appetizer with Marinara

We had this  Baked Goat Cheese appetizer at one of our favorite restaurants and I had to recreate it for us at home! 

This Baked Goat Cheese Appetizer with Marinara is  just like the restaurant recipe – and it is really quick and easy to make.  I like to serve this with my French Bread Crostini.  The crostini can be made a day ahead and then wrapped in aluminum foil and reheated in the oven when you are ready to serve this.  The Goat Cheese Marinara can be assembled ahead of time and refrigerated until you pop it under the broiler.

 

Baked Goat Cheese Marinara
 
Recipe type: Appetizer
Serves: 4
Ingredients
  • 1⅓ cups prepared marinara sauce
  • 6 oz log of goat cheese
  • 2 tablespoons fresh basil, thinly sliced
  • 12 slices French bread
  • Olive oil
Instructions
  1. Brush each side of the French bread slices with olive oil and place on a baking sheet. Toast each side under the broiler for 2 to 3 minutes, or until golden brown.
  2. Pour marinara sauce in the bottom of a small baking dish. Slice the goat cheese log in half and place in the center of the marinara sauce.
  3. Bake under the broiler for 4 to 6 minutes or until the goat cheese is soft and slightly golden.
  4. Sprinkle mixture with fresh basil before serving.

 

Brush each side of the bread slices with olive oil and place on a sheet pan.  Toast each side under the broiler for 2 to 3 minutes, or until golden brown.

 

Pour marinara sauce in the bottom of a small baking dish.  Slice the goat cheese log in half and place in the center of the marinara sauce.

 

Bake under the broiler for 4 to 6 minutes or until the goat cheese is soft and slightly golden.

 

 

Sprinkle mixture with fresh sliced basil before serving.

 

Serves 4 people as an appetizer.

 

“Let’s make life special by sharing great food with our family and friends!”

To download the printable recipe with how-to photos, click here:  Baked Goat Cheese Marinara

Vickie’s Lemonade Pie

My Mom gave me this Lemonade Pie recipe over 30 years ago.  It tastes just like Key Lime Pie! It is great for easy entertaining!  It will keep several days in the refrigerator — if it lasts that long!

 

  

Vickie's Lemonade Pie
 
Prep time
Total time
 
Recipe type: Dessert, Pie
Ingredients
  • 6 oz frozen lemonade concentrate, partially thawed
  • 8 oz Cool Whip, thawed
  • 1 can Sweetened condensed milk
  • 1 Graham cracker crust
  • Few drops of yellow food coloring
Instructions
  1. Mix lemonade concentrate and sweetened condensed milk together.
  2. Fold in Cool Whip and a few drops of yellow food coloring.
  3. Pour into a graham cracker crust and chill.

Directions:

Mix lemonade concentrate ( I used half of a 12 oz. can ) and sweetened condensed milk together.

Fold in Cool Whip and a few drops of yellow food coloring.

Pour into graham cracker crust and chill.

Enjoy!

To download the printable recipe with how-to photos, click here:  Vickie’s Lemonade Pie

 

Cream Cheese Whipped Potatoes

Years ago I would make this dish by first making my homemade mashed pototoes.  That involved peeling and quartering the potatoes and boiling them in salted water until done.  Then I would drain off the liquid, add butter and milk and whip them with an electric mixer – whipping in the cream cheese at the end.  THEN I started using the refrigerated prepared mashed potatoes and just stirring in the cream cheese and microwaving until heated.  What a time saver and the results are just as good!

Sometimes the simple recipes are the best!


Cream Cheese Whipped Potatoes
 
Prep time
Cook time
Total time
 
Recipe type: Side Dishes
Serves: 4
Ingredients
  • 1 Container refrigerated prepared mashed potatoes
  • 8 oz Cream cheese
Instructions
  1. Mix potatoes and cream cheese together in a microwave safe bowl. Cover with waxed paper.
  2. Microwave on HIGH for 5 minutes, stirring halfway thru the cooking time.

Directions:

Stir potatoes and cream cheese together in a microwave safe bowl.

 

 

Microwave for 5 minutes, stirring halfway thru the cooking time.

 

Enjoy!

 

Tip:  You can easily double or triple this recipe if you are making it for a crowd.  I like to serve this at dinner parties because it is such an easy side dish.  I usually spend a lot of time on the meat and it’s great to have this easy go-to recipe to round out the meal.  This is also always on my Thanksgiving table and everyone always LOVES it!

To download the printable recipe with how-to photos, click here:  Cream Cheese Whipped Potatoes

 

 

Sherbet Punch

Looking for a quick and delicious punch to serve at a bridal shower or baby shower?  This is it!  The raspberry sherbet makes a pink punch and the pineapple sherbet makes a yellow punch.


Sherbet Punch
 
Prep time
Total time
 
Recipe type: Beverages - non alcoholic
Ingredients
  • 3 quarts Sherbet ( raspberry or pineapple ), partially thawed
  • 2 liters Ginger Ale, chilled
Instructions
  1. Add the Raspberry Sherbet to the punch bowl.
  2. Pour the chilled Ginger Ale over the sherbet and stir.
  3. Allow about 15 minutes for the sherbet to melt into the ginger ale before serving.
Notes
You can use either the Raspberry Sherbet OR Pineapple Sherbet but don't mix the two together.

Add Raspberry Sherbet OR Pineapple Sherbet to punch bowl.  Pour chilled Ginger Ale over the sherbet.  Stir to combine and serve.  Allow about 15 minutes for the sherbet to melt into the ginger ale before serving.

Let’s make life special by sharing great food with our family and friends!  Enjoy!

To download the printable recipe with how-to photos, click here: Sherbet Punch

Perfect Baked Potato Recipe with Baked Potato Bar

Here is a great option for EASY entertaining or just a family dinner… The Perfect Baked Potato Recipe With A Baked Potato Bar!

Baking the perfect baked potato recipe is easy and serving the baked potatoes on with baked potato bar toppings is fun for everyone!    It gets everyone involved by letting them choose all of their toppings.  Over the years I have seen many different ways to bake potatoes….wrap them in foil, don’t wrap them in foil, use a fork to poke holes in them, stick a nail in them and on and on.  I discovered the secret to what I consider “The Perfect Baked Potato” and that is this:  ramp up the oven temperature to 425 degrees and brush the potatoes with oil and sprinkle with sea salt. Bake large potatoes for 1 hour and 15 minutes and you will have the most incredible baked potato you have ever put into your mouth!

The baked potato bar is just as perfect for a cold winter day as it is for a summer BBQ by the pool.  Here I’m showing my set up for the Baked Potato Bar:

 

Perfect Baked Potatoes with Baked Potato Bar
 
Cook time
Total time
 
Recipe type: Side Dish
Ingredients
  • Large Idaho Baking Potatoes
  • Oil
  • Kosher ( coarse) salt
  • Options for Baked Potato Bar Toppings: Butter, sour cream, bacon crumbles, green onion slices - including tops, pickled jalapeno pepper slices, shredded cheddar cheese, chili - in the Fall and Winter, canned black beans - rinsed and drained, chopped fresh tomatoes, thawed frozen green peas, salsa, nacho cheese sauce, ranch salad dressing, salt and pepper
Instructions
  1. Preheat oven to 425 degrees. This high temperature is the secret to baking perfect baked potatoes.
  2. Line a rimmed cookie sheet with aluminum foil. Scrub the baking potatoes and pat dry. Place on foil lined sheet.
  3. Brush both sides of potatoes with oil and sprinkle both sides with kosher salt.
  4. Bake for 1 hour and 15 minutes ( for the extra large potatoes) or until done. Smaller potaoes will be done in about an hour.
  5. Split and serve with a variety of the options listed above.
  6. At serving time, cut the potatoes lengthwise across the top and squeeze the ends together to open up the potato. Let guests choose their own toppings.

Directions:

Preheat the oven to 425 degrees.   Line a rimmed baking sheet with aluminum foil.  Scrub baking potatoes and pat dry.  Place on foil lined sheet.

Brush both sides of the potatoes with oil and sprinkle both sides with kosher or sea salt.

Bake for 1 hour and 15 minutes ( for the extra large potatoes like I used) or until done.  Smaller potatoes will be done in about an hour.

At serving time, cut the potatoes lengthwise across the top and squeeze the ends together to open up the potato.  Serve with the topping options listed above.

I used butter, sour cream, bacon crumbles ( that I cooked in the microwave), sliced green onions – including tops, Jalapeno pepper slices, shredded cheddar cheese and salt and pepper.

”  I just love to serve food in attractive and creative ways!   Here you see the buffet set-up.  I used a round platter for the baked potatoes and matching small bowls in different bright colors for the condiments. ”

 

“Remember, let’s make life special by sharing great food with our family and friends!”

To download the printable recipe with how-to photos, click herePerfect Baked Potatoes with Baked Potato Bar

Fresh Strawberries with Chantilly Cream

This is a simple and delicious dessert….The Chantilly Cream only has 2 ingredients!  What could be easier?  The Chantilly Cream has a luscious caramel flavor and when combined with fresh strawberries – it is over the top good!  This dessert looks great when served in individual martini glasses.  This is also good served as a dip for a dessert buffet.

 

 Click the link to view the YouTube How-to Tutorial for this recipe:  Fresh Strawberries with Chantilly Cream     


Fresh Strawberries with Chantilly Cream
 
Recipe type: Dessert
Ingredients
  • Fresh strawberries, whole or sliced
  • 16 oz sour cream
  • 1 cup Dark brown sugar ( or more in order to get desired caramel color and taste)
Instructions
  1. Wash fresh strawberries. Leave whole with the stems on if serving with the dip or slice if serving in individual bowls.
  2. Mix dark brown sugar into the sour cream until it is a dark caramel color.
  3. Refrigerate until serving time.
  4. For individual servings, spoon the Chantilly Cream over the strawberries.
  5. To serve as a dip, place Chantilly Cream in a small bowl and surround with whole fresh strawberries.

Wash fresh strawberries.  Leave whole if serving with the dip or slice if serving in individual bowls.

Mix the dark brown sugar into the sour cream until it is a dark caramel color.

For individual servings, spoon the Chantilly Cream over the strawberries.

To serve as a dip, place Chantilly Cream in a small crystal bowl and place on a plate.  Surround with whole fresh strawberries.

 

 

To download the printable recipe with how-to photos, click here:  Fresh Strawberries with Chantilly Cream

 

 

Cool Summer Salad

This recipe was given to me over 30 years ago by my girl’s Grandma Great.  It’s full of pineapple, mandarin oranges, marshmallows and creamy vanilla pudding.  It goes together in a snap and you can serve this as a side salad or a light summertime dessert. This can also be made ahead and frozen until needed.  Our family has enjoyed this recipe many times over the years and I think your family will like it too!

 

Cool Summer Salad
 
Recipe type: Salad
Ingredients
  • 20 oz can crushed pineapple
  • 3.4 oz package instant vanilla pudding
  • 8 oz Cool Whip, thawed
  • 1 cup miniature marshmallows
  • 15 oz can mandarin oranges, drained
Instructions
  1. Mix crushed pineapple and dry pudding mix together.
  2. Fold in the Cool Whip.
  3. Stir in mandarin oranges and marshmallows.
  4. Chill well before serving.
Notes
This can be made ahead and frozen until needed.

 

Mix pineapple with dry pudding mix.

Fold in Cool Whip.

 

Add oranges and  marshmallows.

Stir to combine and chill until serving time.  To serve as a dessert, place Cool Summer Salad in Martini glasses or individual serving bowls.

 

To download the printable recipe with how-to photos, click here:  Cool Summer Salad

 

To view the complete video recipe, click here:     http://youtu.be/W-JJdI-5M08

Italian Beef Recipe

 

Looking for a great Italian Beef recipe?

 

Video: Italian Beef Recipe


You can have this Italian Beef recipe in the crock pot in less than 5 minutes! This is THE BEST Italian Beef you have ever tasted!

 

 

Italian Beef
 
Prep time
Cook time
Total time
 
Recipe type: Main Dish - Beef
Serves: 6
Ingredients
  • 3 pound beef chuck roast
  • 1 can beer
  • 3 packets Good Season's Zesty Italian Salad Dressing Mix
  • Hoagie Rolls
  • Shredded Mozzarella cheese
  • Italian Seasoning
  • Peperocini peppers ( for serving)
Instructions
  1. Place beef chuck roast in crock pot. Sprinkle with 3 packets of dry Good Season's Zesty Italian Salad Dressing Mix.
  2. Pour one can of beer over the roast.
  3. Cook on low 8 hours.
  4. About one hour before serving. shred the beef in the crock pot using 2 forks. Discard any fat pieces. Sprinkle with Italian Seasoning and stir. Continue to cook in the sauce.
  5. To serve, put Italian Beef on hoagie roll. Top with shredded Mozzarella cheese. Heat each sandwich 30 seconds in the microwave to melt cheese.

Directions:

Place beef pot roast in crock pot.  Sprinkle with 3 packets of dry Good Seasons Zesty Italian Salad Dressing Mix.

 

Pour one 12 oz bottle of beer over the roast.

Cover and cook on low all day.

About one hour before serving, shred the beef in the crock pot using 2 forks.  Sprinkle with Italian Seasoning  and stir.  Cover and continue to cook on low the last hour.

To serve, put Italian Beef on hoagie roll.  Top with shredded Mozzarella cheese.  Heat each sandwich 30 seconds on High in microwave to melt cheese.

 

To download the printable recipe with the how-to photos, click here:Italian Beef

“You can have this Italian Beef recipe  in the crock pot in less than 5 minutes and at the end of the day you’ll have delicious Italian Beef ready for dinner.  What could be easier!”

 

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