Slushie has a whole new meaning

The Hubs and I are Florida fans.
We have been for a few years now. Once you have been fans through a couple of rough seasons, you stick to the same team.
So needless to say, tomorrow is a big day. University of Florida takes on the University of Georgia on neutral ground in Jacksonville, Florida. After the St. John’s Wicked 5k in the morning, and a couple of hours of the Moody Airshow featuring the Thunderbirds, we are parking it in front of our TV for some SEC Football!! I am preparing this afternoon for tomorrow’s festivities. Lots of water for the race, actually listening to the planes practice for the airshow and preparing Wine Slushie for game time!

A local winery is slightly famous for their wine slushie (I’ve actually never had theirs) that they make in a real slushie machine! One day while visiting my mother, she shared a version that she made. I was in love and I don’t even like wine! I don’t really measure when I make mine but I’ll estimate for you.

You’ll need:

A gallon sized ziploc freezer bag

1 cup Cran-something Ocean Spray-type juice (whichever kind tickles your fancy)

A bottle of a sweet red wine

Half-can of frozen condensed Lemonade

1/2 – 1 cup of sugar, depending on how sweet you want it

 

Mix all ingredients into the plastic freezer bag. Close the bag, the place in your freezer for at least 6 hours. Make sure that it isn’t going to leak in your freezer. From experience it isn ‘t fun cleaning it off the freezer walls, it feels wasted. And no, I didn’t lick it off the freezer.

These are the items I used.

 

 

 

 

 

 

 

 

The final product.

 

 

 

 

 

 

 

 

 

What is you “go-to” favorite home made drink?

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Daily Motivation

Image

Each morning, I have a routine. Part of that routine is sitting to eat my breakfast and checking out theberry.com and their Daily Motivation post. theBERRY is a photo blog with numerous themed posts for every day, (the HMOTB doesn’t hurt either!) the Morning Coffee is another favorite post of mine. Back to the motivational part, I am in the process of becoming a runner. Running does not come easy to me. The photo above was the wallpaper on my phone for quite a while. I found that photo on the Daily Motivation, among other photos of workout moves, healthy meals and other follower’s accomplishments. It really makes me want to work on myself. I’m almost ashamed to look at the DM if I did’t workout that day!

Start by checking out today’s DM

http://theberry.com/2012/10/08/daily-motivation-16-photos-148/

What motivates you?

Heavenly Peanut Butter Cookies

My hubs is a creature of habit and it’s a tough sell for trying new things in the kitchen! We also have a family friend that doesn’t like chocolate (crazy, right?!) and that forces my sister and I to try un-chocolate desserts. And this recipe is actually on of the first items I pinned on pinterest! I finally got the chance to test them out for a family dinner. Despite the resistance from the hubs to do an early test, everyone loved them, especially him! He has asked for them more times than I can count and even talked his best friend into asking for them for his birthday! You will love the smooth peanut butter filling combined with the crunchy oatmeal in the cookie. By far the best peanut butter cookie I have ever tasted.

Halfway to Heaven Peanut Butter Cookies
originally from broma bakery
http://bromabakery.blogspot.com/2010/12/half-way-to-heaven-peanut-butter.html

 
For the cookies:

1 1/2 cups quick oats
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup honey roasted peanut butter
1/2 cup unsalted butter, softened
1 egg
For the filling:
1/2 cup confectioner’s sugar
1 cup smooth peanut butter*
Preheat an oven to 350°F. In a medium bowl, mix the oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, mix butter, both sugars, egg, peanut butter, and vanilla. Pour oat mixture into peanut butter mixture, stirring until just mixed. Place rounded teaspoonfuls of batter on an ungreased baking sheet, leaving 2 centimeters between each one. Using your finger, pat dough down so they form small flattened circles. Bake for 11 minutes.* Let cool completely on cookie sheet.
While the cookies are cooling*, whisk together the confectioner’s sugar and peanut butter until light and airy, about 5 minutes.
On a work surface, place half of the cookies upside down. Whisk the filling to lighten it. Dollop 1 tablespoon of filling into the center of each upside down cookie.  Place second cookie on top of filling and press together until filling just comes to the edges.
A few changes that I made:
*I baked mine 11 minutes as opposed to the original 8 minutes. Sometime it varies with your oven, and I like my cookies strong enough to hold the filling without being crunchy.
*I also waited until my cookies were almost completely cool to mix the filling together.
*I don’t really believe in measuring PB. Not only does it make a mess, I like a little extra. 🙂

Mini Cheeseburger Sliders

Most of you have seen all the many times I have posted dinner photos (instagram: @missaprilmay) of the Hubs favorite Homemade diner-style cheeseburgers similar to Krystal’s. And asked if you could join us for dinner!

I tried it for the first time after finding the recipe through foodgawker (I love this site!), the original post here.

I attempted to photo journal my cooking this evening for dinner.

Onions and olive oil sauteing.

 While those are going, I add meat tenderizer, salt and pepper to less than a pound of lean hamburger meat. You could use ground turkey for a lighter taste.

 I prepare my King’s Hawaiian rolls by cutting them in half and placing the bottoms on the top.  We have used the Wheat Version before too.

 One Kraft Single for two buns. You could use any kind of cheese you want,

but I like the creaminess of a Kraft Single.

 I tried a new technique this time by folding my cheese and arranging it before I put it in the pan. It worked a little better. I usually feel really rushed to get all of this together in order before anything burns!

 Roll meat into 1 to 1 1/2 in balls.

 Place them on top of the onions and smash as flat as you can. You want the patties to be thin like a slider. Cook for a few minutes on this side.

 Flip them over getting the onions on the top.

 Layer the cheese, bun top and then bun bottom. And put the lid on. (The original post calls to put a towel over the pan! I can’t knowingly put a towel on my stove top, never-mind that the fireman in Jimmy would kill me for doing something so dangerous!)

 While that is cooking and steaming the onions through the buns, I gather our extras. I take the lid off and get bottoms ready. I like pickles and the hubs likes mustard.

   

 Using your spatula, scoop up under the meat and slide it off onto the bun. The pan is going to be a mess. (The hubs usually offers to clean up 🙂 and that makes it a favorite meal of mine.

 Hubs on the left. Mine on the right.

   

 And you have to have fries with it.

Usually we have shoestring fries. But I went for the Seasoned crinkle cut this time.

   

 Thumbs up.

 Mine has to go with a Diet Coke.

I hope that this has helped. We are absolutely in love with these.

Beware, your loved ones will want this all the time. It’s kind of hard to make a bunch of them too. The hubs has contemplated buying me a Japanese Steakhouse cook-top to make as many of these as I possible can.

** This was my first post on another blog that no longer exists.