Refreshing Cherry Limeade {SO GOOD!}

I make this refreshing drink all the time, but I find it especially appealing when I'm pregnant and crave sour things. It's so good, so easy, and reminds me of my childhood when we lived in Texas and my mom would treat us to a Braum's Limeade.


What you need:
1 can frozen limeade concentrate (I use Wal-mart brand)
1 L bottle of Tonic Water (or Seltzer Water if you hate tonic)
1 jar maraschino cherries
ice
pitcher

To Make it:
Mix the frozen concentrate with 2 cans worth of water and the whole bottle of Tonic Water.
Add ice to a glass, pour a few tablespoons of cherry juice (or more if you like more), fill the rest with limeade mixture, top with 1-2 cherries.

Alternatively, you can make it by the glass by just scooping out about 1 oz of frozen limeade into your glass, adding 2 oz of water, then mixing in tonic water and cherry juice to taste.

But once you've tried it, you'll want to make the whole batch because it's so yummy and perfect for Summer time!

DIY Larabars

I'm kind of proud of myself for making these. Not that they were difficult - actually they were kind of stupidly easy. But because they are a healthy, "real food" alternative to one of our go-to snacks. In stead of tossing the kids a granola bar on the way out the door (becasue we're running late... again) and feeling guilty for giving them junk, I can feel good about this. Plus, both the boys and my husband love them. Easy-peasey breakfast or on-the-go snack while we're running round.

I found a variety of recipes for homemade larabars on Pinterest and finally settled on making my own variation based on flavors I like. I made two kinds. Total time spent, including clean-up = 20 minutes. See? Super easy.

These are the two I tried...

"Cherry Pie"
1/2 C natural almonds (not roasted or salted)
1/2 C pitted whole dates
1 tesp cinnamon
1/8 tesp salt
1 T coconut oil
1 T warm water
1/4 C dried cherries

Pulverize the almonds and dates in the food processor until it gets all crumbly. Add the cinnamon, salt, oil, and water. Mix together on "pulse" mode until it comes together and kind of looks like a dough ball. Then add cherries and pulse a few more times. I wanted bigger chunks of cherries so I added them at the end. I guess you could add them in the beginning if you wanted them all mushed up. If the mixture is too dry just add another Tbsp or so of warm water. It will be kind of sticky, but more dry than cookie dough. Then take all the mixture together in your hands and squeeze it tight - really pack it together like a snowball. Place in a small square pan or loaf pan lined in plastic wrap. Press down and get it all level, however thick you like your bars. Then wrap up in plastic and put in the fridge for a few hours until it gets nice and firm. Remove from the pan, cut into bars, wrap each bar in plastic wrap, store in the fridge.

"Double Chocolate"
1/2 C natural almonds
1/2 C pitted whole dates
1/8 tesp salt
1 T coconut oil
1 T unsweet cocoa powder
1 T warm water
a handfull of semi-sweet chocolate chips

Pulverize the almonds and dates in the food processor until it gets all crumbly. Add salt, oil, cocoa, and water. Pulse until it comes together like a dough ball. Add a little more warm water if mixture is too dry. Take mixture out and smash it together in your hands nice and tight like a snowball. Then place in a plastic lined small square pan or loaf pan. Press down until it's all level and smooth, sprinkle a handfull of chocolate chips on top and press them down so they stick. Refrigerate a few hours until it gets firm. Remove from pan, cut into bars, wrap each bar in plastic wrap, store in the fridge.

A few notes:
I hate dates. Really, I think they are way too sweet and gross. But in these recipes you honestly cannot taste them. They provide the sweetness and texture to hold the bars together. So if you hate dates like I do, don't be afraid of making these. Also, coconut oil, if you're not familiar, is a solid when the temp is cool (which it is now), so I don't know how it would act in the summertime, but I think it would be fine.

Also, the possibilities of flavor combos are really endless. I'm looking forward to trying the Key Lime variety on my next batch.

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UPDATE:
Now that I've made these a few times, I'm finding that my family prefers the more simple recipe. {almonds, dates, salt, coconut oil, water} Then I divide the base "dough" in half and put dried cherries & dark chocolate chips in one half and dried cranberries in the other. My boys don't care much for the cocoa or cinnamon kinds.

Cherry Coffee Cake

Preheat oven: 350 degrees

For batter:

• 1 1/2 C. dry yellow cake mix
• 1 C. flour
• 1 pkg. (1/4 oz.) yeast
• 2/3 C. warm water
• 2 eggs, lightly beaten - STIR IN

For crumb topping:

• 1/3 C. cold butter
• remaining dry cake mix

For icing:

• 1 C. powdered sugar
• 1 Tbsp. kayro syrup
• 1-2 Tbsp. water

Mix batter until smooth. Pour into greased 9 x 13 pan.

Spoon on top of batter: 1 (21 oz.) can cherry pie filling.

Cut cold butter in with remaining dry cake mix to make crumble topping. Sprinkle on top of cherry layer.

Bake 35-40 minutes.

Meanwhile, mix together ingredients for icing. When cake has cooled slightly, drizzle icing on top.

Dump Cake

Prep time: < 10 minutes
Bake time: 30 minutes
Servings: 9 - 12

• 1 can of crushed pineapple
• 1 can of cherry pie filling
• 1 cake mix (yellow, white, or carrot are best)
• 1 stick of butter, fully melted
  
• 1/2 C. chopped pecans or walnuts

Dump the ingredients into an ungreased 9 x 13 pan in the order listed, making sure you spread each item out well before adding the next. Bake at 350 for about 30 minutes, or until the top is browned and it looks "set".

This is, by far, one of the most simple cake recipes to make. It turns out sort of like a cobbler, so don't expect it to be firm in the middle like a regular cake. It's also really good with a scoop of vanilla ice cream. :)

Cherry Delight!

Prep time: 10 minutes
Servings: 12

• 2 cans cherry pie filling
• 1 8 oz pkg Cool Whip
• 1 C. sugar
• 1 8 oz pkg cream cheese - softened to room temperature
• 1 angel food cake (store bought is fine)

Tear angel food cake into bite size pieces, place in bottom of 9 x 13 pan. Combine sugar and cream cheese with electric mixer, when smooth add Cool Whip. Spread mixture evenly on top of cake pieces. Top with cherry pie filling. Cover and refrigerate until ready to serve.

This dessert has never disappointed us. It's quick and easy and works wonderfully for pitch-in dinners. It's so yummy and light you feel like you can eat and eat and eat. If you use low-fat cream cheese it's even pretty reasonable (as desserts go). I absolutely love it in the summer!