Archive for the ‘holiday’ Category

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Happy New Year

 We officially wish you a season full of cheer!

5 Lemonade Recipes For Memorial Day Weekend

We can hardly believe that Memorial Day weekend is upon us! Most of us are gearing up for barbecues, picnics and trips to the beach—and what’s more appropriate then a cold glass of lemonade this time of the year? We rounded up five lemonade recipes that put a tasty twist on the classic summer drink.

Lavender Lemonade

This simple Lavender Lemonade recipe from Sunday Suppers is so pretty—we can’t wait to serve it at our next party.

Vanilla Lemonade

This Vanilla Lemonade infuses a sweet, aromatic flavor into the traditional recipe.

 Rosemary Lemonade

This sweet Rosemary Lemonade gets a savory kick from sprigs of fresh rosemary.

Blueberry Mint Lemonade

A sugared rim makes this Blueberry Mint Lemonade a festive addition to your barbecue—not to mention a delicious base for a cocktail!Sparkling Rosewater Lemonade

Sparkling Rosewater Lemonade?! You don’t have to ask us twice!

via The Glitter Guide

We’ve created calendars for the whole year that you can use as desktop wallpapers! Download it here http://goo.gl/kpmDv

Cheers to the New Year!

Happy 2013

 

Holiday Trends With Mobile

 

It’s time to plan your 4th of July party!

Here are some ideas that you can use/do for the celebration.

Recipes

Red, White and Blue Cupcakes

Red, White and Blue Cupcakes

Ingredients

  • 1 box Betty Crocker® SuperMoist® white cake mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 3/4 cup seedless red raspberry jam
  • 3 containers (12 oz each) Betty Crocker® whipped fluffy white frosting
  • 1 teaspoon intense red paste food color
  • 1/4 teaspoon royal blue paste food color
  • Betty Crocker® Decorating Decors red, white and blue stars
  • Coarse white sparkling sugar, if desired

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place red, white or blue paper baking cup in each of 24 regular size muffin cups.
  2. Make cake mix as directed on box for cupcakes, using water, oil and egg whites. Divide batter evenly among muffin cups. Add 1 1/2 teaspoons raspberry jam to each cup; cut through batter with toothpick for swirled effect. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
  3. Tint 1 container frosting with red food color; tint second container with blue food color. Leave third container white. Spoon each color of frosting into separate decorating bag fitted with large round tip. Pipe frosting as desired onto cupcakes. Sprinkle with stars and sparkling sugar.

Courtesy of www.bettycrocker.com

Red, White, and Blue Parfaits

Red, White, and Blue Parfaits

Ingredients

  • 4 1/2 pounds fresh red currants, stemmed
  • 3 cups sugar
  • 3 envelopes unflavored gelatin (about 6 3/4 teaspoons)
  • 2 envelopes unflavored gelatin (about 4 1/2 teaspoons)
  • 3 1/2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 1 1/2 pounds fresh blueberries
  • 2 ounces fresh currants, on the stem

Directions

  1. Make the currant gelatin: Put currants and sugar in a large saucepan. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until currants are very soft, about 10 minutes.
  2. Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes. Add to currant mixture; stir until gelatin has dissolved, about 5 minutes.
  3. Pour through a fine sieve into a bowl set in an ice-water bath, gently pressing out liquid with a spoon; discard solids. Remove from water bath, and let stand, stirring occasionally, until cool but not set. Pour 3 to 4 tablespoons currant gelatin into each of twelve 8- to 10-ounce glasses; set remaining currant gelatin aside. Refrigerate glasses until gelatin is completely set, about 1 hour.
  4. Meanwhile, make the panna cotta: Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes.
  5. Put milk, cream, and sugar into a medium saucepan; bring almost to a boil. Reduce to a simmer. Add gelatin mixture, and stir until gelatin has dissolved, about 5 minutes. Pour through a fine sieve into a bowl set in an ice-water bath. Remove from water bath; let stand, stirring occasionally, until cool but not set.
  6. Spoon 3 to 4 tablespoons panna cotta over currant gelatin in each glass; set remaining panna cotta aside. Refrigerate glasses until panna cotta is set, about 1 hour. Repeat with another layer of currant gelatin and panna cotta. If either mixture becomes too firm, set over a pot of simmering water until softened.
  7. To serve, top each parfait with blueberries and currants, dividing evenly.

Courtesy of www.marthastewart.com

Drinks/Cocktails

Fourth of July Fizzy

Fourth of July Fizzy

Ingredients:

  • Blue Gatorade
  • Cranberry Juice
  • Diet Lemon Lime Soda
  • Ice

Directions:

  1. Fill clear glasses with ice cubes.
  2. Pour cranberry juice into cup, filling about 1/3 of the cup.
  3. Pour Gatorade next; be sure to pour VERY slowly and pour onto an ice cube so that the drinks don’t mix together.
  4. Fill the remainder of the cup with diet lemon lime soda, again being careful to pour slowly and onto an ice cube.
  5. Garnish with a fun straw and enjoy!

Courtesy of www.craftingmom.com

Fireworks Red, White and Blue Daiquiris

Fireworks Red, White and Blue Daiquiris

Ingredients

Blue:

  • 2 cups ice cubes
  • 1/3 cup blue passion fruit liqueur, such as Hpnotiq or Alize
  • 1/4 cup fresh lime juice (about 4 limes)
  • 2 tablespoons blue curacao liqueur
  • 2 tablespoons white rum
  • 2 tablespoons sugar

Red:

  • 1 cup frozen strawberries
  • 1 cup watermelon chunks, frozen
  • 2 tablespoons fresh lime juice (about 2 limes)
  • 2 tablespoons white rum
  • 1 tablespoon sugar
  • 1 cup ice cubes

White:

  • 1 cup coconut sorbet
  • 1/4 cup rum
  • 2 tablespoons fresh lime juice (about 2 limes)
  • 1 cup ice cubes

Directions

  1. Begin by making the blue layer: Put 1 1/2 cups of the ice cubes in the carafe of a blender. Add the passion fruit liqueur, lime juice, blue curacao, rum and sugar. Blend until slushy and there are no chunks of ice left, adding the remaining 1/2 cup of ice if needed. Transfer to a large measuring cup or small bowl and place in the freezer while you make the next layer.
  2. For the red layer: Rinse out the blender and then add the frozen strawberries, watermelon, lime juice, rum and sugar. Blend until slushy and there are no chunks of fruit. With the motor running, add the ice, a few cubes a time, until thick and smooth. Stir in 1 to 2 tablespoons water if the consistency is too thick. Transfer to another small bowl and place in the freezer while making the final layer.
  3. For the white layer: Rinse out the blender and add the coconut sorbet, rum and lime juice. Blend until smooth and thick. With the motor running, add the ice, a few cubes at a time, and continue to blend until thick and no bits of ice remain.
  4. Pour the red layer into the bottom of six 8-ounce glasses, about 1/3 cup each. Gently spoon 1/3 cup of the blue layer over the red layer so they stay separate. Finish by spooning 1/3 cup of the white layer over the second layer in each glass.

Courtesy of www.foodnetwork.com

Decorate!

Red, White and Blue Wreath

Red, White and Blue Wreath

Materials

  • Double-sided tape
  • 4 (5- by 6-inch) pieces each of red, white, and blue
  • Cardboard (or any used box), cut into a 10-inch circle, plus more for a star
  • Clear tape
  • Tacky glue
  • Aluminum foil
  • String

Instructions

  1.  To make a paper cone, place a strip of double-sided tape along the shorter edge of a piece of card stock. Roll the paper as shown, then press to adhere. Repeat with the remaining sheets of card stock.
  2.  Place a strip of double-sided tape on the back of each cone. Lay the cones in alternating colors on the cardboard circle and press to adhere. Turn the wreath over and secure each cone to the back with a piece of clear tape.
  3. Apply glue to a scrap of cardboard, about 3-1/2 inches wide, cover it with aluminum foil, and smooth out any wrinkles. Cut the covered cardboard into a star shape. Apply glue to the back and press it onto the center of the wreath, then let it dry.
  4. To hang the wreath, make a loop from the string and tape it to the back of the cardboard.

Courtesy of www.familyfun.go.com

Festive Window Swag

Festive Window Swag

This project is easier than it looks. Just join two pieces of fabric side by side, and then pleat the bottom. When sewing, machine-stitch slowly, using a heavy needle, or hand-stitch.

Tools and Materials

  • 18-inch-wide bunting, flagsexpress.com or apolloflags.com
  • Rotary cutter or scissors
  • Fusible webbing, 1/2-inch-by-20-yard, from createforless.com
  • Iron
  • Sewing machine (optional)
  • Disappearing-ink pen
  • Strong double-sided tape (optional)
  • 1/4-inch rectangular dowel (3 feet long)
  • 1/2-inch round dowel (3 feet long)
  • Eye hooks

Festive Window Swag How-To

1. Measure desired length for the flat part of the decoration. Add 30 1/2 inches for the pleated half-moon plus 1 1/2 inches for hanging. This is half the length of bunting required for the decoration.

2. Cut 2 identical pieces of bunting: Begin cutting after a star and end right before one, so you’ll have about 3 inches of blue on each end. Trim off hems for easier pleating.

3. Join the 2 pieces together side by side (make sure stars line up): Overlap by 1/2 inch, and adhere using fusible webbing; iron to fuse. If you prefer, stitch the 1/2-inch overlap together. The final width should be about 32 inches.

4. Mark fabric 30 1/2 inches from the bottom edge with disappearing-ink pen.

5. Pleat the half-moon: Starting at the bottom edge, make 1 1/2-inch accordion folds (A); iron after each fold. Continue up length of fabric, stopping at the mark you made. The raw edge of the fabric should point down.

6. Stitch along the center of the pleated rectangle to create a pivot point (B). Make one more fold, and crease with iron.

7. Attach rectangular dowel in the crease with fusible webbing; iron, fabric side up.

8. Sew channel at top of swag (for hanging): Fold fabric over 1 1/2 inches, and stitch 1 inch from top edge. Insert round dowel.

Courtesy of www.marthastewart.com

Simple Fourth of July table setting

Courtesy of www.jennysteffens.blogspot.com

Match it with a simple table arrangement and you’re all set. Just don’t forget your fireworks!

Happy Memorial Day!

Memorial Day not just a day to appreciate the soldiers that fight for our country, although that is very important, it is also a day to BBQ and hang out with good friends in nice weather! With that said, here are 5 delicious recipes for a great Memorial Day party:

1.    Fish Tacos:

2 pounds tilapia fillets

2 tablespoons lime juice

2 teaspoons salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon paprika

Cooking spray

1/2 cup plain fat-free yogurt

2 tablespoons lime juice

1 1/2 tablespoons chopped fresh cilantro

1 1/2 teaspoons canned chipotle peppers in adobo sauce

16 (5 inch) corn tortillas

2 cups shredded cabbage

1 cup shredded Monterey Jack cheese

1 tomato, chopped

1 avocado – peeled, pitted, and sliced

1/2 cup salsa

2 green onions, chopped

Directions

1. Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, garlic powder, and paprika. Spray both sides of each fillet with cooking spray.

2. Preheat grill for medium heat and lightly oil the grate.

3. Combine yogurt, 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender; pulse until sauce is well blended. Set aside.

4. Grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.

Heat each corn tortilla in a skillet over medium-low heat until warm, about 1 minute. Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, cabbage, Monterey Jack cheese, tomato, avocado, salsa, and green onions.

2.    Patriotic Parfait:

¼ cup plus 2/3 cup sugar

¼ cup fresh lemon juice

¼ teaspoon almond extract

1 box vegan (or non vegan) vanilla wafers

1 pound vegan (or regular) cream cheese, at room temperature

2 cups vegan (or regular) heavy cream, room temperature

2 pints blueberries

2 pints strawberries, hulled and sliced

Directions:

Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract. Let cool slightly

Toss cookies in the mixture.

Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.

Arrange half of the cake cubes in the bottom of 10-12 parfait glasses. Sprinkle evenly with a layer of blueberries. Next, dollop the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cookies on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.

3.    Cool Slaw:

2 pounds green cabbage

4 carrots

1 medium yellow onion

½ cup mayonnaise

¼ cup Dijon mustard

2 teaspoons apple cider vinegar

1 cup sugar

1 teaspoon black pepper

2-4 tablespoons pickle relish (optional)

Salt and freshly ground black pepper

Directions:

Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.

In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and relish. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.

4.    Chips and Dip:

½ cup heavy cream

1 8-ounce container of sour cream

2 tables spoons fresh lemon juice

2 scallions, finely chopped

½ teaspoon garlic powder

Kosher salt and freshly ground pepper

Directions:

Blend the heavy cream in a blender until slightly thickened. Add the sour cream, lemon juice, vegan parmesan, scallions, dill and garlic powder and pulse to combine. Season with salt and pepper. Cover and chill 2 hours.

5.    Orange Splash:

 

2 ounces Absolute Citron vodka

1 ounce Cointreau or triple sec

1 splash fresh lime juice

1 splash orange juice

Sugar (for garnish)

Orange slice (for garnish)

Directions:

Pour all ingredients over ice in a shaker or large glass and shake vigorously. Rim a glass with sugar and serve on the rocks. Garnish with an orange slice.

Thanks to the following websites for these fabulous ideas:

http://www.delish.com/recipefinder/orange-splash-cocktail-recipe

http://www.huffingtonpost.com/carolyn-scott/vegan-memorial-day-recipes_b_1543917.html

http://allrecipes.com/recipe/fish-tacos-ultimo/detail.aspx

http://hantla.com

http://realmomkitchen.com

http://stephandtonyinvestigate.com

http://myrecipes.com

May this Easter fill your heart with unforgettable joy!





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