Hippie Juice

 

• ▢ 1 cup watermelon vodka
• ▢ 1/3 cup Malibu Rum
• ▢ 1/3 cup Triple Sec
• ▢ 4 cups pink lemonade (I used Turkey Hill Strawberry Kiwi lemonade)
• ▢ 1-3 cups strawberries sliced
• ▢ 1 lime sliced and quartered
• ▢ 1 cup raspberries
• 1 cup blackberries 
• ▢ 4 sprigs fresh mint

INSTRUCTIONS

• Add watermelon vodka, Malibu rum, Triple Sec, & lemonade in a pitcher and stir. Add fruit and serve over ice.

PUMPKiN HUMMUS

 

• ▢ 1 (15-ounce) can chickpeas and their liquid (undrained)
• ▢ 1 (15-ounce) can pure pumpkin puree
• ▢ 2 medium garlic cloves, minced
• ▢ 1/2 teaspoon cumin
• ▢ 1/2 teaspoon smoked paprika 
• ▢ 1/2 teaspoon red pepper flakes 
• 1 T. Maple syrup 
• ▢ Kosher salt
• ▢ Black pepper
• ▢ 2/3 c. Tahini
• ▢ Juice of 1 lemon
• ▢ Olive Oil if using

• Roasted pumpkin seeds for garnish 

• 
  1. Separate the chickpeas and their liquid. Set a strainer over a bowl and pour the canned chickpeas through the strainer, reserving both the liquid and chickpeas.***
• 2. Get ready to blend. To the bowl of a food processor fitted with a blade, add the chickpeas, pumpkin puree, garlic, tahini, and lemon juice. Season with the cumin, smoked paprika, red pepper flakes  and a big pinch of kosher salt and black pepper (about 1/2 teaspoon each)

  • 
    3. Blend and thin. Close the lid and run the food processor to blend. The mixture will be thick at first. While the food processor is running, add in splash of the reserved chickpea liquid. Continue to blend, adding a little bit more of the liquid as needed until the mixture is smooth and creamy.
  • 4. Season to taste. Taste and adjust the seasoning to your linking. If you end up adding any more seasoning, you can pulse a few times to make sure the mixture is well blended.
  • 5. Assemble and serve. Transfer the pumpkin hummus to a bowl and spread with the back of a spoon. Drizzle a bit of olive oil and finish with pepitas or roasted pumpkin seeds and a sprinkle of red pepper flakes. Serve with pita chips or crackers of your choice.
    ***I didn’t feel the need to add any Chickpea liquid, it was smooth enough without any.

▢ 

• ▢  Roa pum seed roa bowland pour the canned chickpeas through the strainer, reserving both the liquid and chickpeas.

ONiON SHORTCAKE

 Ingredients

• 1 small pkg. Corn Muffin Mix
• 1 egg beaten
• 1/3 c. milk
• 2 drops Tabasco
• 1 large Spanish Onion
• 1/4c. Butter
• 1 c. (14oz can) cream style corn
• 1c. sour cream
• 1/4t. salt
• 1/4t. Dill weed
• 1c. Sharp Cheddar Cheese (grated and divided)

Directions

1. Preheat oven 425*

2. Butter a 7 × 11 Pan

3. Peel and thinly slice onion. Sauté in butter. set aside.

4. Combine Muffin Mix, corn, egg, milk and Tabasco: Pour into buttered pan. (batter)

5. To Onions add the salt, sour cream, dill, and 1/2 cup of cheese. Gently place on top of Batter.

6. Sprinkle with remaining Cheese.

7. Bake 25-30 minutes. Golden Brown.

   
   
   
   

MOCK SNAPPER SOUP

 Hearty Soup

Prep time: 30 minutes
Cook time: 30 minutes
Serves 4 people

Ingredients

• 1 1/2 pounds ground beef (I used Turkey 90/10)
• 3 ounces ginger snaps (10-15)
• 1/2 onion , grated
• 1-2 T. Tomato Paste
• 1/4 cup Worcestershire sauce
• 1/2 teaspoon ground black pepper
• 3 hard boiled eggs , grated
• 1 tablespoon sherry wine
• Salt and Pepper to taste
• 4-6 c. Beef Stock ( I used Veggie stock)

Directions

1. Heat a 4 quart soup pot or Dutch oven over medium heat (add a little oil in the pan). Add the beef and brown thoroughly, chopping up the clumps as you go (a potato masher works great for this). The meat should be fine, not clumpy.

2. While the meat browns, place the ginger snaps in a heat-proof bowl and pour 2 cups of very hot stock over them. Set aside to soak.

3. When the meat has cooked, examine the pot and decide if you need to drain the fat. Depending on the cut you use, you might not have to. If there’s a pool of orange fat in the pot, I would skim at least some of it off. It’s up to you, though.

4. Add the onions. If grating, you can grate the onions directly into the pot. Stir to mix with the beef.

5. Pour in the Tomato paste and Worcestershire sauce. Season with the black pepper. Pour in the ginger snaps with their liquids and stir well. The mixture should be thick at this point, and look like sloppy joe sauce.

6. Add Stock, one cup at a time, until the soup has thinned, which will take up to 4 cups of stock. It should not be watery, but also more soup-like than sloppy-joe-like, keeping in mind that some of the liquid will cook off.

7. Bring the soup to a gentle boil, then reduce heat to low-medium to maintain a tame simmer. Give one more stir to let everything settle.

8. Partially cover with a lid, and let simmer for 20 minutes …watch and stir to prevent scorching.

9. Stir in the sherry and hard boiled eggs.

10. Taste, and adjust salt and pepper. If the flavor needs brightening – if it’s too sweet from the ginger snaps – add a teaspoon or two of apple cider vinegar or lemon juice.