Adult Recipe
JUNE 2023:
SUMMER FUN COCKTAIL
INGREDIENTS:
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Rosemary, sugar, and lemon wedge for rim
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2 ounces vodka
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4 ounces pomegranate juice
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1 ounce freshly squeezed lemon juice
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¾ ounce rosemary simple syrup
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Ice
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Club soda to top off
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Cranberries for garnish
INSTRUCTIONS:
- To prepare rim, rub the rim of the glass with the lemon wedge.
- With the dried rosemary and sugar on a saucer, dip either half or the entire rim of the glass in the sugar mix to coat.
- In a cocktail shaker, add ice, vodka, pomegranate juice, lemon juice, and rosemary simple syrup.
- Shake to chill.
- Strain into the prepared glass.
- Top off with club soda.
- Garnish with cranberries.
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MAY 2023:
FROZEN STRAWBERRY MARGARITA
INGREDIENTS:
-
6 oz tequila
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2 oz triple sec
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16 oz frozen strawberries
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4 oz frozen limeade concentrate
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1 tbsp sugar
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Kosher or sea salt for the rim of the glass
DIRECTIONS:
- Place all ingredients in a blender and blend until smooth.
- Top the rim of your glass with sea salt or kosher salt. Pour and enjoy!
APRIL 2023:
VANILLA COCONUT ICEBOX CAKE
Graham crackersGraham crackers
INGREDIENTS:
- 45 graham cracker halves
- 4 oz neufchatel cheese, softened
- 1 3.4 oz package vanilla instant pudding mix
- 1 1/4 cup milk
- 1/4 cup cream of coconut (found in the mixed drink section of your grocery store)
- 1 8 oz tub of lite whipped topping, divided
- 1 cup shredded coconut
- 1/2 cup toasted coconut
DIRECTIONS:
- Line a 8 x 8 inch square pan with two sheets of overlapping plastic wrap allowing about 4 inches to hang over all four sides.
- In the bowl of stand mixer fitted with a whisk attachment whip cream cheese until creamy. Mix in pudding mix, milk, and cream of coconut. Continue to whisk until mixture combines and thickens. This can take anywhere from 1 - 5 minutes. Fold in half of the whipped topping.
- Arrange 9 graham crackers in your pan. Top with one cup of filling and 1/4 cup of shredded coconut. Repeat layers ending with 9 graham crackers. Fold plastic wrap over top of cake and freeze for at least 4 hours.
- Before serving. invert cake onto a cake plate, top with remaining whipped topping and toasted coconut. Serve immediately or keep frozen.
MARCH 2023:
MELON BALL PUNCH
INGREDIENTS:
- 25.4 oz Sparkling white grape juice
- 2 cups clear lemon lime flavored soda
- 1 cup lemonade
- 1 small ripe watermelon
- 1 small ripe cantaloupe
- 1 small ripe honeydew melon
- Fresh mint leaves
- 2 limes, sliced, plus more for garnish
DIRECTIONS:
- In a pitcher stir together grape juice, soda and lemonade.
- Place in the fridge to chill.
- Use a melon baller to scoop out the flesh of the watermelon, cantaloupe, and honeydew melon.
- Place melon balls on a cookie sheet lined with foil.
- Freeze.
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Once frozen add a few cups of melons balls to pitcher along with fresh mint leaves and slices of lime.
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Stir.
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Refrigerate for at least 30 minutes to allow the flavors to blend.
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Serve cold using additional frozen melon balls as ice cubes.
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Garnish glasses with lime slice and mint leaf.
FEBRUARY 2023:
PARMESAN ASPARAGUS FRIES

Ingredients:
-Cooking spray for pan
-1 cup all purpose flour
-Kosher salt
-Ground black pepper
-2 large eggs, beaten
-2 tsp water
-2 cups Panko bread crumbs
-1/2 cup grated parmesan
-1lb trimmed asparagus
-1 cup all purpose flour
-Kosher salt
-Ground black pepper
-2 large eggs, beaten
-2 tsp water
-2 cups Panko bread crumbs
-1/2 cup grated parmesan
-1lb trimmed asparagus
DIRECTIONS:
- Preheat oven to 375° Farenheit. Spray a large baking sheet with cooking spray.
- Place flour in a shallow bowl and season with salt and pepper. Place eggs in a shallow bowl and whisk in water. Place panko in a third shallow bowl and stir in parmesan.
- Working one at a time, dip asparagus in flour, then in egg, and finally in panko, coating well.
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Place on prepared baking sheet and spray with a little cooking spray. Bake until golden and crispy, approximately 20 minutes.
5. Enjoy!