Titan Tastings Cookbook
Summer Essentials
With summer just around the corner, it is time to start taking out the hot soups and tes and replacing them with cool and refreshing recipes. Here are few fun and creative recipes you can try to stay refreshed and satisied throughout the summer months!
Refreshing Drinks Lemonade Spritzer
Ingredients: 2cups lemonade mix 64 oz. pinapple juice 1.5 liter sprite 2 cups cold water lemon slices ice Instructosn: Mix all ingredients together in a big container and enjoy!
Peach Smoothie
Ingredients: 2 cups fresh orange juice 1 cup peach greek yogurt 2 cups frozen sliced peaches 2 tablespoons raw honey or 1 tablespoon sugar 1 teaspoon nutmeg Instructions: Blend all the ingredients until smooth
Strawberry Slurpie
Ingredients: 2 cups lemonade 1 – 1 1/2 cups ice 1/2 cup frozen strawberries Instructions: Blend. Pour. Garnish with fresh lemon. Serve!
Mocha Frappe
Ingredients: 1/2 cup boiling water 1 (.55-ounce) packet fat-free hot cocoa mix (Swiss Miss Fat-Free Sensible Sweets) 4 teaspoons instant coffee 1/4 cup fat-free chocolate syrup 3 tablespoons fat-free half-and-half 2 cups ice cubes Instructions: 1. Whisk together the water, cocoa mix, and coffee in a small bowl until the cocoa and coffee are completely dissolved. 2. Whisk in the chocolate syrup and half-and-half. Let the mocha mixture cool 5 minutes. 3. Place the ice cubes in a blender. Add the mocha mixture and blend until the mixture is smooth and the ice is finely crushed. Serve immediately.
Cotton Candy Lemonade
Ingredients: 8 cups pre-made lemonade Cotton candy, as many colors as you want Instructions: 1.Fill your glasses with ice and lemonade. 2.Take a small piece of cotton candy and place in each glass. 3.Watch the cotton candy melt and change the color of your lemonade! This simmple recidpe is a way to mix up the classic lemonade.
Snacks for Summer Cookie Dough Popsicle Ingredients 2½ cups whole milk 1/3 cup light brown sugar, packed 1/3 cup granulated sugar generous pinch of salt 3 tsp. pure vanilla extract 1/2 cup semi sweet chocolate chips Instructions: 1. Place milk, brown sugar, white sugar and salt in a small saucepan and cook stirring over low heat until sugar dissolves. Remove from heat, let cool and stir in vanilla. 2. Divide half of the chocolate chips between the bottoms of your popsicle molds. (reserve the other half of the chips for later) Fill molds with milk mixture leaving a small amount of room on top. 3. Freeze until only partially frozen, about 2 hours. Remove from freezer and add the remaining half of the chips. Insert sticks and freeze until solid.
No Bake Chocolate Chip Granola Bars Ingredients: 1/4 cup butter 1/4 cup honey 1/3 cup packed brown sugar 2 cups quick cooking oats {not rolled oats!} 1 cup crispy rice cereal 1/2 teaspoon vanilla 2 tablespoons mini chocolate chips Instructions: In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. {If your pan isn’t small enough, pack the mixture into one side. You really want to press them down so they stick together.} Sprinkle with mini chocolate chips and press down lightly. Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.
Cheddar Bacon Loaf Ingredients; 1 16 ounce loaf baguette-style French bread 1/28 ounce package shredded sharp cheddar cheese (1 cup) 1/2 cup butter, softened 1/3 cup cooked bacon pieces 2 medium green onions, sliced (1/4 cup) 2 teaspoons yellow mustard 1 teaspoon lemon juice Instructions: 1. Preheat oven to 350 degrees F. Use a serrated knife to cut bread crosswise into 1-inch slices, cutting to but not through the bottom crust. 2. In a small bowl, stir together cheese, butter, bacon, green onions, mustard, and lemon juice. Spread mixture between slices of bread. Wrap loaf in foil. 3.Bake for 10 to 15 minutes or until bread is heated through and cheese is melted.
Water Melon Bars
Ingredients: 12 oz. round vanilla wafer 3/8 of 1 cup butter unsalted 5 cups watermelon juice 1/2 tsp. lemon zest 1/2 cup fresh lemon juice 1/2 cup sugar 1/2 cup 2% milk 1 oz. unflavored gelatin, (see chef’s note) 1/4 cup confectioners’ sugar or 1 cup whipped cream, for garnish (not included in nutritional analysis) Instructions: 1, Preheat the oven to 350 degrees F. Line a 13-by-9-inch baking pan with foil, leaving a 2-inch overhang on the long sides of the pan. Spray the foil with cooking spray. 2. Mix the melted butter into the finely ground vanilla wafers and add 2 Tablespoons of water. Mix well and press the crumbs onto the bottom of the prepared pan, forming a crust. Bake the crust for 20 minutes and allow to cool. 3. Set aside 2 cups of the watermelon juice in a small bowl. In a large bowl, combine the remaining 3 cups of watermelon juice with the lemon zest, lemon juice, sugar and milk. 4.Sprinkle the gelatin over the reserved 2 cups of watermelon juice. Allow to sit for 2 minutes so that gelatin can dissolve and begin to absorb liquid, or “bloom.” After the gelatin blooms, heat it in the microwave for 2 minutes on high, or heat gently in a small pot over low heat on the stove top, until the gelatin has completely melted into the juice and the liquid is smooth. 5. Add the watermelon juice with the melted gelatin to the larger bowl of juice from Step 3. Stir to combine. Gently pour the mixture over the prepared crust from Step 2 and place in the freezer for 2 hours or until the mixture is firm. (Alternately, place the pan in the refrigerator and allow to set for 3 to 4 hours.) 6. Keep in the refrigerator until ready to serve. Before serving, cut the watermelon bars into squares. If desired, sprinkle each serving with confectioners’ sugar or a dollop of whipped cream.
Brought to you by Emma Erbs and the Trinity Press Staff