Wednesday, June 30, 2010

1800 Tequila Sunrise Sangria

Ummm... You can pretty much bet that I'll be making this this Sunday.

1 Orange
1 Lime
1 full bottle of Prosecco
1 cup Tequila
2 cups Ginger Ale
1/2 pint Raspberries

Slice half the oranges and limes into circles, then slice in half to form half moons.  Squeeze the other halves of both fruits into a large pitcher filled with ice.  Add the Prosecco, Ginger Ale, and Tequila.  Stir, adding whole raspberries and remaining orange and lemon pieces.

Sit back and enjoy.  (The recipe didn't say that part.  I added it.  'Cause doesn't it look like a sit back and enjoy kind of beverage?)

Saturday, June 19, 2010

Orange Dreamsicle Cake

My Bloggy Buddy, Bluegrass Belle, posted this recipe a few weeks ago and I knew I had to make it.  This is the perfect summer cake. especially if you're bbqing or have friends over for dinner.  And that's when I made it, when I had some friends over for dinner.  Everyone loved it!

1 box white cake mix
1 small box vanilla jello instant pudding
2 small boxes orange jello
16 oz. cool whip
1 cup milk

  1. Bake cake as directed.  While cake is still warm, poke holes in cake with the end of a wooden spoon.  Mix one box of orange jello according to package directions, and pour the liquid mixture over warm cake.  Cool before adding icing (can be refrigerated overnight before adding the icing, or just let the cake cool).
  2. To make the icing:  mix the remaining box of orange jello with the pudding and one cup of milk.  Add to thawed cool whip, and spread on the cake.  Refrigerate overnight and serve.
Optional Alterations:
  • To cut calories:  bake the cake with applesauce instead of oil, use reduced fat and/or sugar free pudding and jello mixes, use light cool whip, and use 1% milk.
  • I didn't have orange jello, so I used raspberry.  SO good!  I bet it would be good with lemon or strawberry as well.
Sorry I don't have a picture.  I made it in a rush (oops, didn't read the "refrigerate overnight" until I started making it, 2 hours before serving. 

Thanks Jill for sharing the recipe!