Refreshing Summer Lemonade

This is a very simple and quick lemonade to make that is refreshingly delicious, especially in the hot summer months. There's rarely been a lemonade I liked, but I love this one. It's sweet and slightly sour. I don't like overly sour lemonades at all. Below, you can also find a strawberry lemonade variation. Hope you enjoy!

2 cups lemon juice (can use fresh, but I just use the bottled kind on the shelf)
3 1/2 cups sugar (can use less if too sweet for your tastes)
1 gallon of water

1) Fill a 2 cup microwaveable pyrex cup with water up to 2 cups. Microwave for 2 minutes. Pour into a gallon size Rubbermaid pitcher or cleaned milk gallon container.

2) Add sugar, put on lid and shake to dissolve sugar, or if in an open-topped pitcher, stir with spoon until dissolved.

3) Add 2 cups of lemon juice and fill to the top of gallon container with water. Shake or stir to mix. Add fresh lemon slices or mint if desired. (I don't bother.) Best, if chilled for a bit before serving, or add to a cup of ice. Enjoy!

For a DELICIOUS Strawberry Lemonade version:

Don't fill all the water to the top of pitcher, otherwise you'll run out of room. Fill a blender about half full of lemonade and add frozen strawberries, perhaps 2 cups or whatever you desire. I like a lot of strawberries! Blend until smoothie-like consistency. Pour back into lemonade container, stir or shake to mix and enjoy a delicious, pink, strawberry lemonade that's sure to be a favorite.

Homemade Ranch Dressing Mix - For Dressing or Dip

Ranch Dressing Mix

Hidden Valley Ranch packets used to be my favorite way to make homemade ranch dressing, but it can get expensive. I knew there had to be a way to make your own from common household ingredients. This version has more flavor and a little bit of zest. Great over a grilled chicken salad, or with your favorite fresh veggies. I always have some in the fridge made up and ready to go!

2 tbs. plus 2 tsp. dried minced onion
1 tbs. dried parsley flakes
1 ½ tsp. paprika (I like the dark red smoked kind best, but it will make your ranch a bit red)
2 tsp. sugar
2 tsp. salt
2 tsp. pepper
1 ½ tsp. garlic powder

In a small bowl, combine the ingredients well. I use a food processor to blend it up better. It can store in an airtight container in a cool, dry place for up to 1 year.

To make ranch dressing:

In a bowl, combine 1 tbs. dry mix with 1 cup mayonnaise. Add 1 cup of buttermilk and mix again; refrigerate. Yield: 2 cups.

Instead of buying fresh buttermilk, you can reconstitute the powdered kind at the store, but it’s not nearly as good as the fresh.

To make ranch dressing dip:

In a bowl, combine 1 tbs. dry mix (I used a bit more for more flavor) and 1 cup sour cream; refrigerate for at least 1 hour before serving. Yield: 1 cup.

Eggplant Parmesan

Eggplant Parmigiana

This has got to be probably the best eggplant parmesan I’ve ever had. We think it’s better than Olive Garden’s, which used to be our favorite. This recipe is very easy and so delicious!

2 eggplants (2 ½ lbs.), cut in ½ inch thick round slices
¼ cup olive oil (no need to really measure this, just use what you need)
3/4 tsp. salt (use as much as you want)
½ tsp. pepper (use as much as you want)

1 26 oz. jar pasta sauce
1 ½ cups mozarrella cheese (you could use more...yum!)
1 cup grated parmesan cheese
italian seasonings, basil, or whatever you like

1) Broil eggplant preferably on a broiler rack, in oven in approximately 2 batches. Layer half of eggplant on broiler rack and brush with oil. Sprinkle with salt and pepper. Broil 4 inches from heat for 6 to 8 minutes per side until lightly browned and tender. Flip eggplant and do the same on the opposite side. Do the same with the second batch of eggplant.

2) Spread ½ cup of pasta sauce in lasagna pan. Line with ½ the eggplant. Spoon on 1 ¼ cup more of sauce, top with 1 cup of mozzarella, remaining eggplant, sauce, and mozzarella. Sprinkle with the parmesan and seasonings. Cover with foil.

4) Bake at 350 degrees for 45 minutes or until bubbly and cheese is browned. Let sit 15 minutes before serving. Enjoy!

CREAMY SPINACH DIP

CREAMY SPINACH DIP

This dip is so easy and sooo delicous! Great with crackers, fresh veggies, or as filling for a bread bowl. This is a very popular dip at potlucks.

1 cup mayonnaise
1 package Knorr Vegetable recipe mix
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream

Combine all ingredients. Chill 2 hours. Makes approximately 4 cups dip.

White Chocolate Mixed Berry Cheesecake

This cheesecake is a twist off my basic New York Cheesecake that I make. I entered this in our church cake contest and won first place. This is probably my most favorite variation I've made. Perfect for spring!

White Chocolate Mixed Berry Cheesecake

Cookie Crust
1 ½ cups of crushed oreos including cream centers (easiest to do in food processor)

Mixed Berry sauce
2 cups of frozen mixed berries, thawed and pureed in the blender
1/3 cup sugar
2 tsp. cornstarch
½ cup water

Cheesecake
1 cup white chocolate chips
¼ cup half and half

3 (8oz) pkgs. Cream cheese, softened
1 ¼ cups sugar
4 eggs
2 tsp. lemon juice
2 tsp. vanilla extract
1 cup white chocolate chips

1) Preheat oven to 350 degrees.
2) Put crushed oreos in bottom of cheesecake pan and press evenly over bottom and up sides.
3) In a saucepan, combine berry puree, sugar, cornstarch, and water. Bring to a boil over medium high heat and continue boiling for 5 minutes, or until sauce is thicker.
4) In microwave safe bowl, mix 1 cup white chocolate chips and half and half. Microwave 30 seconds, stir, and microwave 30 seconds more and stir until completely blended. Let cool.
5) Beat cream cheese and sugar at medium speed in large bowl until blended. Beat in eggs, vanilla, and lemon juice until blended. Stir in white chocolate chips and half and half mixture. Add 1 cup of white chocolate chips and stir well.
6) Pour half of cheesecake batter into pan. Spoon 3 tbs. of berry sauce on top and use a knife to swirl. Add the rest of cheesecake batter and spoon 3 more tbs. of berry sauce on top and use a knife to swirl. Save remaining sauce in the fridge for a topping.
7) Bake in oven for 55 minutes to 1 hour or until filling is set. Cool, and refrigerate in the fridge overnight. Serve with remaining berry sauce, fresh berries, white chocolate shavings, or whatever you like.

You could substitute blueberries or strawberries instead of the mixed berries.