Pineapple Lemonade Recipe

 

A refreshing summer drink that’s a total crowd-pleaser!

Ingredients:

1 cup Country Time Lemonade Mix

3 cups cold water

1 can (46 oz) chilled pineapple juice (100% juice preferred)

2 cans Sprite (or any lemon-lime soda)

Ice cubes

Optional: Lemon slices for garnish

Instructions:

In a large pitcher or drink dispenser, add 1 cup of Country Time Lemonade Mix.

Pour in 3 cups of cold water and stir until the mix is completely dissolved.

Add the can of chilled pineapple juice and stir well.

Slowly pour in the Sprite and give it a gentle stir (to keep the fizz).

Add plenty of ice to chill it instantly.

Garnish with fresh lemon slices if desired.

Serve cold and enjoy the tropical, tangy sweetness!

Garlic Butter Lettuce, Tomato & Grilled Chicken Sandwich

 

Ingredients:

8 slices thick-cut bread (Texas toast or your favorite)

1/2 cup unsalted butter, softened

2–3 cloves garlic, minced

1 teaspoon dried Italian herbs (or a blend of parsley, oregano, and basil)

1/2 teaspoon red pepper flakes (optional)

2 boneless, skinless chicken breasts

Olive oil

Salt and black pepper

1–2 large ripe tomatoes, sliced

Green leaf lettuce or Romaine leaves

Mayonnaise

Optional: Slices of cheese (cheddar, provolone, Swiss), sliced avocado

Instructions:

1. Grill the Chicken:

• Preheat a grill pan or outdoor grill to medium-high.

• Brush chicken with olive oil and season with salt and pepper.

• Grill 5–6 minutes per side, or until internal temp reaches 165°F (75°C).

• Let rest a few minutes, then slice thinly across the grain.

2. Make the Garlic Butter:

• In a small bowl, mix softened butter with garlic, herbs, and red pepper flakes.

• Stir until evenly combined.

3. Toast the Bread:

• Spread garlic butter on one side of each bread slice.

• Toast buttered side down on a skillet or griddle over medium heat for 2–3 minutes until golden and crisp.

4. Prepare the Fillings:

• Wash and dry lettuce.

• Slice tomatoes and season lightly with salt and pepper.

5. Assemble the Sandwiches:

• Spread a thin layer of mayonnaise on the inside of each toasted bread slice.

• Layer with lettuce, tomato, grilled chicken slices, and optional cheese or avocado.

• Top with the second bread slice, garlic butter side out.

6. Serve:

• Slice sandwiches in half and serve warm while the bread is crispy and the chicken juicy.

Servings: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Keto Chocolate Crunch Bars

 

Ingredients

For the Crunch Bars

• 1 cup unsweetened almond butter
• ½ cup coconut oil, melted
• ½ cup unsweetened cocoa powder
• ¼ cup erythritol (or your preferred keto-friendly sweetener)
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt
• 1 cup unsweetened shredded coconut
• 1 cup keto-friendly chocolate chips (such as Lily’s)
• ½ cup chopped nuts (almonds, pecans, or walnuts)

Optional Toppings

• 1 tablespoon unsweetened cocoa powder (for dusting)
• A sprinkle of sea salt

Preparation Instructions

Step 1: Prepare Your Workspace

1. Gather Your Ingredients: Begin by gathering all the ingredients and tools you will need. This includes mixing bowls, a spatula, a measuring cup, and a baking dish (preferably 8×8 inches).
2. Line the Baking Dish: To make removal easier, line your baking dish with parchment paper, leaving some overhang on the sides. This will allow you to lift the bars out easily once set.

Step 2: Combine the Wet Ingredients

3. Melt the Coconut Oil: In a medium microwave-safe bowl, combine the melted coconut oil and almond butter. Heat in the microwave for about 30 seconds, then stir until fully combined. This mixture should be smooth and creamy.
4. Add Sweetener and Flavorings: Next, add the erythritol, vanilla extract, and sea salt to the almond butter and coconut oil mixture. Stir until well combined, ensuring the sweetener is fully dissolved. This step enhances the overall flavor of the bars.

Step 3: Incorporate the Dry Ingredients

5. Mix in Cocoa Powder: Sift the unsweetened cocoa powder into the wet mixture, stirring continuously until everything is smooth. This will give the bars their rich chocolate flavor.
6. Add Shredded Coconut and Nuts: Gently fold in the unsweetened shredded coconut and chopped nuts. These ingredients provide the desired crunch and texture. Ensure they are evenly distributed throughout the mixture.

Step 4: Prepare the Chocolate Layer

7. Melt the Chocolate Chips: In a separate microwave-safe bowl, melt the keto-friendly chocolate chips in 30-second intervals, stirring after each interval until smooth. Be careful not to overheat.
8. Combine with Remaining Mixture: Once melted, pour the chocolate into the main mixture and stir until fully incorporated. This adds an extra layer of chocolate goodness to your crunch bars.

Step 5: Assemble the Crunch Bars

9. Pour into the Baking Dish: Transfer the combined mixture into the lined baking dish, spreading it out evenly with a spatula. Press down firmly to ensure the mixture holds together and forms a solid base.
10. Optional Topping: If desired, sprinkle a light dusting of cocoa powder or a sprinkle of sea salt over the top for added flavor and visual appeal.

Step 6: Set the Bars

11. Chill in the Refrigerator: Place the baking dish in the refrigerator for at least 2 hours, or until the mixture is firm and set. This step is crucial for achieving the right texture.
12. Cut into Bars: Once set, remove the mixture from the baking dish using the parchment paper overhang. Place it on a cutting board and cut into 12 equal-sized bars.

Step 7: Store and Enjoy

13. Store Properly: Store the bars in an airtight container in the refrigerator for up to a week. For longer storage, consider freezing them. They can be enjoyed straight from the freezer for a refreshing treat.
14. Serving Suggestions: These bars can be enjoyed as a snack, dessert, or even a post-workout treat. Pair them with a cup of coffee or tea for a delightful afternoon pick-me-up.

McGriddle Muffins 🧁

 

Ingredients:

1 pound sausage

2 cups pancake mix of your choice

1 1/2 cups water

1/4 cup maple syrup

1 cup shredded cheese

Instructions:

Preheat oven to 400 degrees F (200 degrees C).

Cook the sausage until browned and fully cooked.

In a mixing bowl, prepare the pancake batter by combining pancake mix, water, maple syrup, and shredded cheese.

Once the sausage is cooked, chop it into small pieces and add it to the pancake batter mixture.

Grease muffin tins or line them with muffin liners.

Pour the batter into the muffin tins, filling each one about three-quarters full.

Bake in the preheated oven for 12-15 minutes, or until the muffins are golden brown and cooked through.

Allow the McGriddle muffins to cool slightly before serving.

Enjoy your delicious homemade McGriddle muffins!

Coconut Pecan Buttermilk Cake

 

A moist, tender white cake layered with rich coconut-pecan custard — indulgent, nutty, and packed with Southern charm.

Ingredients:

1 package white cake mix

1 cup buttermilk

½ cup vegetable oil

4 large egg whites

1 teaspoon vanilla extract

For the coconut pecan filling:

½ cup unsalted butter

1 cup granulated sugar

1 cup evaporated milk

3 large egg yolks

1 teaspoon vanilla extract

1½ cups sweetened shredded coconut

1 cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a large bowl, mix cake mix, buttermilk, oil, egg whites, and vanilla until smooth.

3. Divide batter evenly between the pans and bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean.

4. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

5. Meanwhile, in a saucepan over medium heat, combine butter, sugar, evaporated milk, and egg yolks.

6. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10–12 minutes).

7. Remove from heat and stir in vanilla, coconut, and pecans. Let cool to room temperature.

8. Spread the coconut pecan filling between the cake layers and on top. Optional: leave sides bare for a rustic look or frost lightly.

Prep time: 20 minutes | Cook time: 25 minutes | Assembly time: 10 minutes

Total time: 55 minutes

Taco Cupcakes 🌮🧁

 

A delightful combination of cornbread and taco flavors in a bite-sized treat!

Ingredients:

1 lb ground beef, cooked and seasoned with taco seasoning

Cornbread mix, prepared according to package instructions for cupcakes

1 cup shredded cheddar cheese

Sour cream, for topping

1 large tomato, diced

Chopped green onions, for garnish

Chopped cilantro, for garnish

How to Make:

Prepare the Cornbread Base:

Preheat your oven to the temperature indicated on the cornbread mix package.

Prepare the cornbread mix according to the package instructions.

Pour the batter into a muffin tin to create cupcake shapes.

Bake until they’re firm but not fully cooked, about 10-12 minutes (adjust based on your cornbread mix instructions).

Add the Beef Filling:

While the cornbread cupcakes are baking, cook and season your ground beef with taco seasoning.

Once the cupcakes are nearly done, remove them from the oven.

Use a spoon to scoop out the center of each cupcake, creating space for the filling.

Spoon in the Savory Goodness:

Fill the hollowed-out centers of the cornbread cupcakes with the seasoned, cooked ground beef.

Be generous with the filling to ensure every bite is packed with flavor.

Top with Cheese and Bake:

Sprinkle a generous amount of shredded cheddar cheese over the beef-filled cupcakes.

Return them to the oven and bake for another 5-10 minutes, or until the cheese melts and starts to bubble.

Garnish and Serve:

Once out of the oven, top each taco cupcake with a dollop of sour cream, diced tomatoes, chopped green onions, and fresh cilantro.

For an extra indulgent twist, add a dollop of guacamole on top.

Peanut Butter Balls

 

Ingredients:

2 cups powdered sugar

1 cup peanut butter

6 tablespoons butter, melted

1 teaspoon vanilla extract

Dipping chocolate of choice

Instructions:

In a mixing bowl, combine the melted butter and vanilla, then add the peanut butter. Stir until well mixed.

Gradually add the powdered sugar, mixing until a smooth, thick dough forms.

Roll the mixture into small balls and place them on a baking sheet.

Freeze the balls for 30 minutes to firm up.

Melt your choice of dipping chocolate. Dip each peanut butter ball in the melted chocolate to coat, then place back on the baking sheet to set.