happy 4th...

Happy 4th!

Have fun.

Eat food.

Be safe.

xo
rolo

sweet lemon tea with basil...

Ahhhh... there's nothing like kickin' back in
the hammock with a cold refreshing treat in hand.

I simply adore sweet basil.
The flavor of it, the scent... Oh, the scent. *faint*
In fact, I'm growing some right now and I love to sniff it.
Yes, I'm weird.

This refreshing treat has a hint of fresh basil and makes it oh, so special. Yum.

Let's make it...

You're gonna need water, sugar, a family size
tea bag, lemon juice, and fresh basil.


Start by heating 2 cups of water and 1/2 cup sugar
(if you like it extra sweet, use 1 cup sugar)
to just boiling... Just until the sugar dissolves.
Remove from heat.


Add the tea bag...


and let it steep for about 10 minutes.

While you wait for the tea to steep,
gather up some fresh basil (about 3 leaves will do)...

and 1 cup lemon juice.


Put the lemon juice and fresh basil leaves in your blender...


and blend it for about 30 seconds.


Oh, it smells so delightful. *insert smiley face*


After the tea and sugar mixture has cooled
a bit, pour it in a pitcher.


Add the blended lemon and basil.


Spoon off the foam.


Serve over ice.

Now, go put your feet up and enjoy.

It'll help wash

this down.

Enjoy your 4th of July weekend!
xo

Where liberty dwells, there is my country.
~ Benjamin Franklin

grilled berries with brandy...

Because it's Friday.
Because we have two days until we
celebrate our nations independence.
Because most of us are relaxing
with a three day weekend.
Because I love you.

I give you this...

This is it.
It doesn't get any more American than this.
Who doesn't love vanilla ice cream topped with warm
berries in a sweet, buttery sauce?
It just melts in your mouth... mmmmmm.

Start with about 2 cups of fresh berries. Strawberries,
blueberries, raspberries, blackberries... whatever you
have will do. Fire up your grill or stove top.
Sprinkle about 2/3 cup of sugar over the berries.

Add about 2 tablespoons butter.

And about 1/4 cup Brandy... Amen.
But you could totally skip the brandy part if you're not a sinner like me.

Warm, stir, warm stir, give a good shake.
Total time on grill... about 7 to 10 minutes.

Let cool for a few minutes and serve over ice cream.
*slurp*

*Side note- You could totally to this with apples,
peaches and pears too.

I also think it makes a nice sidekick to this.

Enjoy!


“That’s why I stand here tonight. Because for two hundred and thirty two years, at each moment when that promise was in jeopardy, ordinary men and women – students and soldiers, farmers and teachers, nurses and janitors — found the courage to keep it alive.”
~ President Barrack Obama

deviled eggs...

Today is July 1st.
Let's celebrate with some Deviled Eggs...
You either love 'em or hate 'em.

I love 'em.
And so do my homies.
Especially these little babies with a special surprise.

Start with a dozen or so hard boiled eggs,

sliced in half.

Be sure to save the yolks in a bowl.

Add about two heaping tablespoons of mayo... the good mayo.

And about one heaping tablespoon Dijon Mustard... Yum!


A tablespoon of seasoned salt.

A teaspoon of this stuff.

Salt and pepper.

Mix well... taste... add more of whatever.

Then comes the secret ingredient... bacon... glorious bacon.


Place a little piece of bacon in each egg.

Top with the creamy yolk mixture.

And finally, sprinkle on a little more paprika... just to make it pretty.

See, how easy was that?
Make 'em... you'll like 'em.


“We stand for freedom. That is our conviction for ourselves;
that is our only commitment to others. ”
~ John F Kennedy

firecracker mac & cheese...

*faint*
I'm okay... It's just that I'm a huge, gigantic, enormous lover of mac & cheese.
Seriously, it doesn't matter if it's fancy, homemade, simple or from a box...
you put it in front of me, I'll eat it up. Mmmm... I'll even lick the fork!

Several weekends back, JB, baby boy, and I loaded up in our SUV
and made the trek to a cozy, hilly little town south of Nashville
to have a reunion with some of my dearest friends from high school.

It was peaceful,

gorgeous,

entertaining,

breathtaking,

and memorable.

There's nothing else in the world that can warm your heart
and soul like getting together with life long friends.


Well, of course, unless it's this.
My good friend, Tammy, served her mac & cheese
after a day of sun and swimming... Of course, it wasn't the only
dish she and her accommodating hubby served, but
it was the first one I tried... then I promptly asked for the recipe.


After returning home I had an uncontrollable urge to make it.
After an ingredient check of my pantry, I discovered I didn't
exactly have what Tammy had described... so, I improvised.

She used the creamy boxed Kraft Macaroni & Cheese... You know
the one with the foil packet of soft cheese you squeeze out.

I used two boxes of regular ol' Kraft Macaroni & Cheese... It's all I had.

She used an entire bag (2 cups) of Shredded Cheddar Cheese.

I used 8 ounces of Cream Cheese and about 3/4 of a bag
of Shredded Authentic Mexican Cheese...
And home toasted bread crumbs.

Oh, and I renamed it, "Firecracker Mac & Cheese" in honor of my dear friend.
Firecracker because it's the perfect summertime dish and it's got a little kick...
Not to mention, Tammy is quite the firecracker, blonde, bombshell herself...
and I love her.

Thanks for having us out... and thanks for sharing
your awesome shower and your mac & cheese!

*Firecracker Mac & Cheese*

2 boxes of Kraft Mac & Cheese... prepared according to directions,
using a little extra butter and milk.
8 oz. cream cheese.
1 jar salsa... even a can of Rotel would work.
1 bag (2 cups) Your Favorite Shredded Cheese
1 cup home toasted bread crumbs... or even smashed croutons
would do in a pinch.

~Spray a baking dish with a non-stick spray.
~In a large bowl mix together the prepared mac & cheese, cream
cheese and salsa until blended.
~Pour into baking dish.
~Top with shredded cheese and bread crumbs.
~Bake at 400 for 10 minutes or until browned and bubbly.

Enjoy!

My God! How little do my countrymen know what precious blessings
they are in possession of, and which no other people on earth enjoy!
~Thomas Jefferson

grilled corn on the cob...

This is the first post of my 4th of July series.
I sure hope I can keep up with myself this week...
I'm already exhausted!

This here is a Paula Deen recipe...
Man, I tell ya, that woman sure knows what she's doing.

I actually made this this past weekend...
And, Oh me, Oh my, was it ever good.
It should be on everyones table in honor of Independence Day.

Start with fresh corn... peel the husks off, wash and pat dry.


You'll need about 1/2 cup "real" mayo... it's the good stuff.

Some Chili Powder.

Shredded Parmesan Cheese... mmm.

Cut the foil in squares per ears of corn.


Now, take a moment to meditate and make peace with your thighs.
It's all good.
Then, brush a thin layer of mayo on each ear of corn.

Sprinkle on the chili powder.
Add the Parmesan cheese... and a little salt and pepper.

Wrap 'em up.
Place on the prepared grill for about 20 minutes.

Unwrap... be careful not to burn your lips... and enjoy.

Oh, and be sure you have a supply of dental floss on hand.

xo
"Where liberty dwells, there is my country."
Benjamin Franklin