I'll share my recipe, if you'll share yours, July 26, 2012

11 years ago

While in British Columbia, my DSis and I through a Sangria party. We did let it marinate overnight, and it was delish. However, I thought this might be nice to have on hand for drop ins, or girls night.

Instant Sangria

Usually the best sangrias are the ones that are made ahead, allowed to "marinate" overnight and packed with ice and more fruit before serving. However, if you want to cater to more spur of the moment sangrias, sans the preplanning efforts, then this may just be your recipe!

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

1 bottle of red or white wine

1 Lemon

1 Lime

1 Orange

1 cup Raspberries

1/2 cup Strawberries

1/2 cup Sugar

2 cups Ginger Ale

Preparation:

The "instant" part of this recipe takes a little work upfront. First, you will need to peel the lemon, lime and orange and remove the seeds. Next, put the citrus fruits into a blender with the raspberries, strawberries, sugar and ginger ale. Blend all of the ingredients (except the wine) together, until it is "slushy." Now pour your Sangria slush into ice cube trays and freeze. When the mixture is totally frozen pop the sangria cubes into a ziploc back and keep frozen. Now the fun part, whenever you have a hankering for an instant Sangria, just pour yourself a glass of wine and plop 3-5 of your Sangria mix ice cubes into the glass. Enjoy!

Sort by:Oldest

Comments (5)

susanjf_gw
11 years ago
what a clever idea!
Jasdip
11 years ago
I just came across this now, and I'm going to make it. So many variations......strawberry, lemon, etc. I can see making a pkg of lemon pudding and using that in place of one of the yogurts.

Cool Whip and Yogurt Pie

8 oz (one small container) Cool Whip
18 oz (three individual servings) yogurt, any flavor
1 ready made graham crust

Thoroughly combine the Cool Whip and yogurt until smooth. Pour into pie crust and freeze until firm. Remove from freezer approximately 20 minutes before serving. Serve with fresh fruit if desired and enjoy!
Related Discussions
I'll share my recipe, if you'll share yours, March 26, 2012
Q
Comments (2)
I love the ingredients in this burger! Tin Pin Burger 1/4 cup vegetable oil 2 onions, thinly sliced 1 to 1-1/4 pounds ground beef 1/4 cup ranch dressing 1/4 cup crushed tortilla chips 1/4 teaspoon salt 1/8 teaspoon black pepper 4 slices jalapeno cheese 1 large tomato, sliced Instructions 1.In a large skillet, heat oil over medium-high heat. Add onions, and saute 12 to 15 minutes, or until browned. Remove from heat, cover, and set aside. 2.Preheat grill to medium-high heat. 3.In a medium bowl, combine ground beef, ranch dressing, crushed tortilla chips, salt, and pepper; mix well. Divide mixture into 4 equal amounts and make 4 patties. Grill patties 8 to 12 minutes, or until juices run clear, turning them over halfway through cooking. 4.Place a slice of jalapeno cheese on each burger 2 minutes before removing burgers from grill. When cheese is melted, remove burgers from grill, top each with a tomato slice and sauteed onions
...See More
I'll share my recipe, if you'll share yours, July 30, 2012
Q
Comments (4)
Mother used to make the frozen ambrosia salad, and I loved it, patti! This is to die for, so delicious. GS had it almost everynight on trip for dessert. On ship they call it CHOCOLATE MELTING CAKE Here's my recipe, tried and true and comes out perfect ever single time. Easy Chocolate Lava Cakes Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great! Prep: 15 minutes Cook: 15 minutes Yield: 4 servings Ingredients 4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli for both) 1/2 cup butter (1 stick) 1 teaspoon vanilla extract 1 cup confectioners sugar 2 eggs 1 egg yolk 6 tablespoons all-purpose flour Preparation 1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet. 2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups. 2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately I bake mine EXACTLY 13 minutes and serve in the ramekins, same as Carnival
...See More
I'll share my recipe, if you'll share yours, July 29, 2012
Q
Comments (10)
I want to try every recipe posted today. Georgysmom, your white gazpacho sounds good. The recipes I've read have white grapes added, which seems odd to me, but maybe it's good. I think I like yours best. Jude, I had the Parade magazine in front of me ready to post the wild rice recipe. Doesn't it sound good? Luckygardnr, I've never made polenta because I've heard it's just like grits (which I love). But I'm going to make your recipe when our granddaughter and her DH come next month. In fact, I think I'll make all three recipes. Thanks for the menu help, guys!! This is more of a cool weather dish, at least for us. CREAMY CROCKPOT SPAGHETTI (Picky Palate) 1 pound lean ground beef 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon garlic powder or salt 3 jars 26 ounce pasta sauce 1 pound spaghetti noodles 1/2 cup Parmesan Cheese 4 ounces cream cheese 1-2 cups chicken broth 1. Cook/brown beef into a medium skillet over medium heat until crumbled and browned Season with salt, pepper and garlic powder. Drain fat from pan if necessary. 2. Pour one jar of pasta sauce into bottom of crock pot on high heat. Break spaghetti noodles in half and place noodles over sauce. Pour cooked beef over noodles, sprinkle with Parmesan cheese and top with cubes of cream cheese. Pour another jar of pasta over cream cheese, close lid and let cook on high for 3 hours. After 3 hours, give a good stir (will be thick) and add last jar of pasta sauce and 1-2 cups of chicken broth (more if you want a thinner sauce). Close lid and let cook another hour or until ready to serve. Makes 10-12 servings
...See More
I'll share my recipe, if you'll share yours, July 3, 2012
Q
Comments (4)
We are having our Garden club lunch this week and it is bring a salad day, any and all types of salads, from fruit to chicken. So I am making this one. I will have it in a bowl surrounded by the scoops tortilla chips (whole grain they are best) So it can be scooped and eaten.Or just put on a plate and eaten. I use the pre cooked Fajitas meat it comes in beef or chicken by John Soules John Soules Beef Fajitas Fajitas black bean salad Yields: 6 to 8 servings Prep time: 15 min Ingredients: 1 to 2 cups diced cooked fajitas meat (optional) 2 (15-ounce) cans black beans, rinsed and drained 1 cup fresh, frozen or canned corn kernels * 1 sm jar mild, medium or spicy salsa (your preference) 1 (14.5-ounce) can diced tomatoes with oregano, garlic and/or basil** 1/4 cup good-quality balsamic vinegar 1 to 2 whole avocados , peeled, seeded, and diced * If using canned corn kernels, drain before using in the salad. ** Diced fresh tomatoes may be substituted. Add some oregano, garlic, and basil. I like to use the tiny grape tomatoes cut in half, I do add garlic and oregano. I also add a can of drained small black olives whole or sliced. I also add about a half cup of grated colby jack cheese added last. Preparation: In a large bowl, combine meat, black beans, corn, salsa, tomatoes, and balsamic vinegar. Refrigerate until ready to serve (best made 1 to 2 days ahead of time before serving). Add diced avocado to mixture just before serving. Serving suggestions: Place mixture into the hollow of an endive leaf and serve. Serve in a bowl surrounded by tortilla chips, preferably the scoops type. Makes 6 to 8 servings.
...See More
Jasdip
11 years ago
I just read the reviews, and someone mentioned using the pkg of instant lemon pudding in place of one of the yogurts. So no need to make it first. Also, letting one of the yogurts drain, makes it even thicker.
Nita__AZ
11 years ago
While at a friends home in Washington she made this wonderful salad. I am going to make it today for Saturday's cookout.

Broccoli Salad

4 c broccoli, chopped
8 slices bacon, fried and crumbled
3/4 cup red onion, chopped
3/4 cup raisins
3/4 cup white raisins
1/4 to 1/2 cup carrot, grated
1 cup peanuts or walnuts, chopped
1/4 to 1/2 cup celery, diced small

Any of these items can easily be omitted. You can also add chopped cauliflower.

Dressing

1/2 cup mayo
1/4 cup vinegar
1/3 cup sugar

Mix and let stand 4-6 hours before serving. The longer this melds the better it tastes.
patti43
11 years ago
Gosh, so many good recipes today! I think I'll wait for cooler weather to try these.

CINNAMON BUN MUFFINS (Framed Cooks)

1/3 cup butter, softened
1 egg
1 1/4 cups flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup brown sugar
1/8 cup finely chopped pecans
1 teaspoon cinnamon
1 cup sugar
1 teaspoon vanilla
2/3 cup milk

Glaze Ingredients
1 cup confectioner's sugar, sifted
1/2 teaspoon vanilla
3 tablespoons milk

1. Line a muffin tin with 12 standard sized paper liners and preheat oven to 350.
2. Mix together flour, baking powder and salt.
3. In a separate bowl, mix together brown sugar, pecans and cinnamon.
4. Put butter in a mixer and beat on high speed until fluffy, about 30 seconds. Reduce speed to medium and slowly pour in sugar, scraping down the sides of the mixer as needed. Beat for about 2 minutes.
5. Add egg, beating well, followed by vanilla.
6. Reduce speed to low and alternately add flour mixture and milk in about 3 stages.
7. Spoon one tablespoon batter into each muffin cup. Top with a generous teaspoon of cinnamon mixture. Spoon remaining batter on top of each muffin, and then sprinkle with a generous topping of cinnamon mixture.
8. Bake for 15-20 minutes until a toothpick inserted in the center of a muffin comes out clean. Cool in the muffin tin until the muffins are cool enough to take out, and then remove and finish cooling on a rack.

Glaze Directions

1. Mix sugar, vanilla and milk in a small bowl until smooth.
2. Drizzle glaze over top of muffins (or you can make your own disposable pastry bag by filling a zip-close sandwich bag with the glaze, snipping off one corner with a scissors and squeezing the glaze out through the opening.

I'll share my recipe, if you'll share yours, July 26, 2012

Comments (5)

susanjf_gw

Jasdip

Related Discussions

Jasdip

Nita__AZ

patti43

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US