Family Around the Table

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Raspberry Sun Tea #CookoutWeek

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Relax on the front porch with a tall glass of raspberry sun tea.Growing up, in the south, my Mom always made sun tea. Back then there weren’t all of the wonderful flavors there are today. I had some leftover loose raspberry tea so I decided to use it up and make some raspberry sun tea. My kids thought it was pretty neat to brew tea using the sun.

Living in Florida there is no better way to cool off after working in the yard than with a refreshing glass of iced  tea. My husbands favorite flavor, for just about anything, is raspberry so I grabbed that loose tea and got to work. I steeped my tea for the full 5 hours, basically because I almost forgot about it on my back porch. He usually likes his tea sweetened but this is so full of delicious raspberry flavor that he decided to leave it unsweet.

Raspberry sun tea is a nice beverage addition to a cookout, backyard barbecue, pool party or to take on a picnic. Just plan to make it early or a day in advance of your event. Or just make a pitcher to keep in the fridge for a lazy afternoon relaxing on your porch.

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Raspberry Sun Tea

Prep Time: 5 minutes

Cook Time: 3 hours

Total Time: 3 hours, 5 minutes

Yield: 1 gallon

Raspberry Sun Tea

Ingredients

  • 1/2 ounce loose raspberry tea (I used Adagio Raspberry, A Black Tea)
  • 1 gallon cold water
  • Cheese cloth
  • Sweetener, if desired
  • Fresh raspberries for garnish

Instructions

  1. In a square of cheese cloth place the loose raspberry tea. Tie up into a ball using bakers twine, leaving enough twine to hang over side of pitcher. Fill a gallon pitcher with one gallon of cold water. Place cheese cloth with tea in pitcher, leaving extra twin hanging over the side. Cover pitcher loosely with lid making sure you catch the excess twine in the lid so the tea ball doesn't sink, but is fully submerged.
  2. Place pitcher in sun for 3 - 5 hours, moving as necessary to keep it in the sun.
  3. After steeping in the sun, remove tea ball and refrigerate.
  4. Serve over ice with sweetener, if desired. Garnish with fresh raspberries.

Notes

It's best to use a pitcher with a lid.

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Cool off with a refreshing glass of raspberry sun tea.

Brew up raspberry sun tea for sipping poolside.Enter the #CookoutWeek giveaway through this post from earlier this week: Brownie Pie

Here are all the bloggers who are part of #CookoutWeek 2017: The PinterTest Kitchen • 2 Cookin Mamas • A Day in the Life on the Farm • A Kitchen Hoor’s Adventures • Amy’s Cooking Adventures • Ashees Cookbook • Baking Sense • Body Rebooted • Bottom Left of the Mitten • Chef Sarah Elizabeth • Cook’s Hideout • Cookaholic Wife • Cooking with Sapana • Eat, Drink, Be Healthy! • Fairyburger • Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice • Family Around the Table • Fix Me a Little Lunch • For the Love of Food • Full Belly Sisters • Hezzi-D’s Books and Cooks • Home Sweet Homestead • Join Us, Pull up a Chair • Kate’s Recipe Box • Kelly Lynn’s Sweets and Treats • Little House Big Alaska • My Southern Sweet Tooth • Our Good Life • Oven Tales By Syama • Palatable Pastime • Rants From My Crazy Kitchen • Savory Moments • Seduction in the Kitchen • Sidewalk Shoes • That Recipe • The Freshman Cook • The Mad Scientists Kitchen • The Pajama Chef • The Redhead Baker • The Saucy Southerner • The Spiffy Cookie • The Weekday Gourmet • Tramplingrose • Turnips 2 Tangerines • Uncle Jerry’s Kitchen

Patriotic Cupcakes #July4Recipes #CookoutWeek

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Patriotic Cupcakes are perfect for any flag-waving occasion.This post contains affiliate links where, if a purchase is made through the link, I will receive a small commission. Today I’m sharing patriotic cupcakes as a three-fer. A group of bloggers and I are sharing patriotic recipes, it’s also #CookoutWeek and Taste of Home Tuesday. Whew! Need less to say there are lots of great recipe to check out today. Hope you have time to visit many, if not all, of them.

I found this recipe in the Simple & Delicious cookbook from the editors at Taste of Home. It’s on page 567 under the Holiday Highlights tab. This is a cookbook I simply love. I reviewed a copy of the book last year and you can find it here. I love that these cupcakes start with a mix. You must use a white cake mix or the colors will be off. The challenge is getting each color into the cupcake liners evenly. I got about 18 cupcakes.

These cupcakes are not only the perfect dessert for July 4th or Memorial Day but also for a military deployment send off or to welcome home a soldier from duty.

I happened to have the traditional red, white and blue sprinkles, or jimmies, but you you could use nonpareils or fun star sprinkles. You can also use patriotic cupcake liners, although I used white ones, because I had them and it’s kind of fun to see the colors of the cupcake through the liner.

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Patriotic Cupcakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 18 - 20 cupcakes

Patriotic Cupcakes

Ingredients

  • 1 package white cake mix (I used Duncan Hines)
  • 1/2 teaspoon blue food coloring
  • 1/2 teaspoon red food coloring
  • 1 can (16 ounces) vanilla frosting
  • Red, white and blue sprinkles (jimmies, non-pariels or stars)

Instructions

  1. Prepare cake mix batter according to package directions for cupcakes. Line muffin tin with cupcake liners.
  2. In a small bowl, combine 1-1/3 cups batter and the blue food coloring. In another bowl, combine 1-1/3 cups batter and the red food coloring. Leave remaining batter plain.
  3. Fill paper-lined muffin cups with evenly with the red batter, then evenly with the plain batter and finally evenly with the blue batter. Bake at 350° for 20-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting; decorate with sprinkles of your choice.
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July 4th, 1776 is the date the Second Continental Congress adopted The United States Declaration of Independence effectively ending British rule. Now we celebrate our independence each year on July 4th with fireworks, picnics, parades and backyard barbecues across our nation. Join these 11 bloggers as we celebrate and share some patriotic themed recipes!

 

 
More recipes from my fellow Taste of Home Volunteer Field Editors
Jolene’s Recipe Journal Danish Pancakes
Red Cottage Chronicles Corn Flake Coated Bacon

 

#CookoutWeek continues with new recipes today. Check out this link-up for ideas.


We also have a fabulous giveaway featuring products from the brands who have made #CookoutWeek possible! You can enter below to win:

  • From blog host The PinterTest Kitchen: $100 Amazon gift card, to use to buy all the supplies you need for your next cookout
  • From our sponsor The French Farm: A gift pack of gourmet products hand-crafted by small businesses and using only the finest ingredients – La Favorita Genovese Pesto, Caprichos del Guadalquivir Cadenera Orange Marmalade, and L’Abeille Occitane Lavender Honey
  • From our sponsor Smokin’-Os: A sampler pack of their “smokin’-os” wood rings, to help you add wood-fired, smokey taste to your grilled foods, even if you don’t own a smoker
  • From our sponsor Primal Kitchen: $200 of Primal Kitchen goodies, including condiments made with avocado oil and bars and shakes with grass-fed collagen
  • From our sponsor Langers Juice Company: Your choice of 10 bottles of Langers Juice, with flavors including traditional Apple and Grape, as well as interesting mixes such as Pineapple Orange Coconut, Cranberry Blood Orange, and Mango Peach
  • From our sponsor True Made Foods: A 3-bottle sampler pack of sauces with real flavors made from real vegetables and less sugar – Ketchup, BBQ, and Veracha

This prize pack has an ARV of over $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media.

As one of the bonus entries in the giveaway, leave a comment on this blog post… what is your favorite dish to eat at a cookout?

a Rafflecopter giveaway

Celebrate America's Independence with patriotic cupcakes.

Gigi’s Baked Beans #BBQWeek

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Gigi's Baked BeansThis baked beans recipe is my Mom’s. Rather than call it Mom’s baked beans, I decided to use the name my boys called her so these are now Gigi’s Baked Beans. It’s become a favorite with the next generation so a recipe name change was in order.

I can remember her making this recipe most of my life. It was a favorite of my Dad’s and my brother’s but, truth be told, I didn’t like it when I was a kid. My brother still makes this exact same recipe too. Now, as an adult, I make them almost as often as she did in the summertime. It’s the perfect side dish to burger, grilled chicken, ribs anymore. Because the recipe starts with canned baked beans, you can make it in no time. I usually saute the onions while I’m cooking the bacon to save time.

The stoneware bowl I bake the beans in was also my Mom’s. She’d had it for years and it could have possibly been my Grandmothers, but I don’t know that for sure. When she scaled back her cooking, she passed it along to me. There is only a simple making that says EL and USA, leading me to believe it was made in the US, which makes me happy too.

As #BBQWeek comes to an end, I hope you’ve checked out the other recipes and enjoyed them. Maybe some will make it onto your summer menus.

 

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Gigi’s Baked Beans

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 8 - 10 servings

Gigi’s Baked Beans

Ingredients

  • 2 (16 ounce) can baked beans (I use Bush's Original)
  • 1 medium onion,slice and separated into rings
  • 6 - 8 slices cooked bacon, crumbled
  • 3 - 4 tablespoons brown sugar
  • 7 ounces canned diced tomatoes
  • Pepper to taste
  • 2 tablespoons Butter

Instructions

  1. Preheat oven to 325 degrees F.
  2. In a medium saute pan, saute onions in butter.
  3. In a baking dish, combine beans and diced tomatoes
  4. Add brown sugar and mix in onions but not butter. Pepper to taste. Add crumbled bacon, stirring to mix.
  5. Bake at 325 degrees F. for 1 hour or until hot and bubbly around the edges.
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Welcome to #BBQWeek

Let’s fire up the grill, serve up some burgers or steaks or chicken and some delicious sides and desserts! Follow #BBQWeek so you don’t miss one delicious recipe. There are more than 20 recipes this week from some amazing bloggers.

Gigi's Baked Beans

 

Chocolate Cake with Key Lime Cream Cheese Filling

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I received this Fillables to review. All opinions are my own. This post contains affiliate links which means I would get a small commission if you purchase through the link.

Chocolate cake with Key lime cream cheese fillingWhen I received this interesting Fillables pan to try and review I was intrigued. The pictures on the box look so pretty and the possibilities are infinite! I really had trouble deciding what to make. Rummaging through my pantry and freezer, plus looking for inspiration on-line I decided to recreate one of my favorite flavor combinations chocolate and Key lime. When I told a friend about the flavors she was skeptical and asked if I’d ever had it. I have because Godiva makes a dark chocolate Key lime truffle, that if you’ve never had it, will rock your world! Of course, you have to like Key lime.

I had 2 cake mixes and frozen real Key lime juice on hand so I thought I’d give it a try. I set off to find a filling recipe and wound up at the Taste of Home website. The original recipe was for Key lime mousse cups but I decided to use it as the filling. Well, it was a complete success. I took it to a meeting at school and there was not a morsel left. Many of my “taste testers” commented that the filling wasn’t too sweet, which they liked. So, with it also being Taste of Home Tuesday, be sure to check out the other links below to more great recipes.

There really isn’t anything I don’t like about this Fillables pan. It’s easy to store, easy to use, makes an impressive cake and has limitless favor combination possibilities. Plus, if you cut it between the dips in the pan, you get a good size portion with the filling in the middle. Some ideas are yellow cake with chocolate frosting, chocolate cake with buttercream, any flavor with fruit or any type of candy such as chocolate chips, M&M’s or even, jelly beans as a fun surprise for Easter. There are a variety of shapes available including cupcake cones, 9 x 13 inch rectangle pans, 10-inch round and a few others. Fun for a graduation, special occasions, birthdays, family, friends or church pot luck parties.

 

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Chocolate Cake with Key Lime Cream Cheese Filling

Yield: 10 servings

Chocolate Cake with Key Lime Cream Cheese Filling

Ingredients

  • 1 Devil's Food Chocolate Cake Mix (I used Duncan Hines) plus ingredients to prepare mix
  • 4 ounces cream cheese, softened
  • 2/3 cup sweetened condensed milk
  • 1/4 cup Key lime juice
  • 1/2 cup heavy whipping cream, whipped
  • Confectioners' Sugar for dusting

Instructions

  1. Prepare cake mix as directed on box. Prepare Fillables pan by spraying a light coat of baking spray. Pour batter into Fillables pan, filling about 2/3 to 3/4 full. Tap pan on counter to release air bubbles.
  2. Bake according to cake package directions according to pan size. My pan was a 9" pan so I followed the instruction for baking a 9" pan. Cool in pan on wire rack for 10 minutes. Remove from pan to cooling rack to cool completely.
  3. Place bottom on Fillables cake on serving plate, well side up. Fill wells with Key lime cream cheese filling. Spread remaining filling around cake as if you are icing it. Place top layer and sprinkle with confectioners' sugar.
  4. While cake bakes prepare Key lime cream cheese filling. Refrigerate for a minimum of 30 minutes.
  5. To make Key Lime cream cheese filling:
  6. In a large bowl, beat the cream cheese, milk and juice until smooth; fold in whipped cream.
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Recipe adapted from Taste of Home

 

Mom’s Southwest Georgia Pound Cake

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My most treasured recipes in my collection are the ones that belonged to my Mom. She was a fantastic cook and baker. I always remember her being in the kitchen. I loved being int he kitchen with her. She was my biggest fan and enjoyed just about everything I made for her. Three years ago I lost my Mom on the day after Mother’s Day. It was May 12, 2014 and while it was sudden it was not unexpected. I still miss her everyday. I regularly peruse her clippings, recipe boxes (there are a few) and mostly her hand written recipes, because she had such a beautiful handwriting. It’s makes me feel close to her and  I always seem to find something I’ve not seen before. Her Southwest Georgia Pound Cake was hand written on a piece of paper. You may be wondering why it’s called Southwest Georgia Pound Cake. Well…I honestly do not know. I can’t even shed light on the name.

My Mom and I spent lots of time in the kitchen together and around our family table. Family dinners, even when there were only 3 of us after my brother went off to college, were a priority in my family. Spending time together was always important. Family recipes are just as important to me as our family dinners. It’s a part of our history and I’m happy to pass it along to my kids, in hopes they will pass along to theirs.

You do not preheat the oven for this pound cake recipe. Do you know why? Starting a pound cake in a cold oven makes it rise higher and creates a thicker crust. It was also done in the days before electric ovens to save on gas. The method works and this pound cake is delicious. Serve it with vanilla ice cream or freshly whipped cream and seasonal berries.

So, whatever your plans for Mother’s Day, enjoy! Enjoy your kids, enjoy your Mom, enjoy your family. Time flies, treasure every moment.

 

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Mom’s Southwest Georgia Pound Cake

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 1 (10 inch) Bundt cake

Ingredients

  • 2 sticks unsalted butter, softened
  • 3 cups sugar
  • 6 large eggs
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • Vanilla ice cream or freshly whipped cream and seasonal berries for serving.

Instructions

  1. Do not preheat the oven.
  2. Generously grease and flour a 10-inch Bundt pan.
  3. In a medium bowl sift together flour, baking powder and salt.
  4. Using an electric mixer, cream butter and sugar together until fluffy. Add eggs one at a time, beating well after each addition.
  5. Add flour mixture and heavy cream, alternately to the butter mixture, beginning and ending with flour. Mix until just combined.
  6. Stir in vanilla.
  7. Pour batter into prepared pan.
  8. Put into a cold oven and set temperature to 325 degrees F. Bake for 1 hour, 15 minutes without opening door. If necessary, bake an additional 15 minutes, until a toothpick inserted in center comes out clean.
  9. Remove from oven and cool in pan on cooling rack for 15 minutes. Remove from pan to serving plate. Dust with powdered sugar, if desired.
  10. Serve with fresh whipped cream (or ice cream) and berries.
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Sunday Supper Mother’s Day Food Ideas

Chocolate Treats

Entrees

Sides and Salads

Sweets

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