White Peach Sangria

I got this recipe off the internet somewhere, but the drink is AMAZING. Yummy... I peeled the peaches so they would be easier to eat. I would recommend making it the night before. Sorry, I didn't have a photo so I jacked the one off the net.

Ingredients:
1 (750 ml) bottle dry white wine
3/4 cup peach flavored vodka - I used raspberry flavored, and it turned out good.
6 TBsp frozen lemonade concentrate, thawed
1/4 cup white sugar
1 pound white peaches, pitted, sliced, peeled
1 and 1/2 cup seedless grapes - I used a mixture of blueberries and raspberries... yum.

Directions:
1.) In a large pitcher, combine dry white wine, vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes. ( If using berries, I'd recommend adding them right before serving.)

2.) Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.

If you like, feel free to add a can of Hansens fruit soda. (I used tangerine lime, I think.) I like a little fizz!

Oreo Cake

This is one of my favorite desserts to make for gatherings, its quick and simple.

Ingredients:
1 Box Devil's Food Cake Mix
12 Oreo Cookies (coursely crushed)
1 8oz cream cheese
1/2 cup sugar
2 cups cool whip
4 squares of Bakers Semi Sweet Chocolate
2tbsp. butter

Directions:
*Bake Cake as directed on box and pour into two 9inch round pan
*Let cake cool

Filling:
*Blend 1/2 cup sugar with cream cheese until mixture is blended
*Add the 2 cup of cool whip and oreo cookies to the mixture and blend together, you can use a mixer to blend all of this

Frosting:
*Heat up the Bakers Semi Sweet Chocolate with butter in microwave till melted, let cool.

*After cake is cool, place the filling on one of the cakes, place the other cake on top and ice the top with the frosting, refrigerate leftover. Enjoy!

EASY SUMMER LEMON LIME CHICKEN

Hi Guys! This is one of my most favorite homeade recipes mainly because it is so easy, uses basic ingredients, and tastes great and refreshing every time.

Ingredients:
4 LIMES – HALVED
6 FROZEN CHICKEN TENDERS
FRESH FRENCH GREEN BEANS
1 ½ TABLESPOON LEMON PEPPER SEASONING
EXTRA VIRGIN OLIVE OIL (EVOO)
KOSHER SALT
FRESH GROUND PEPPER

MATERIALS:
1 LARGE SKILLET TO FIT ALL OF CHICKEN TENDERS
1 SMALLER SKILLET FOR FRENCH GREEN BEANS
SPATULA
LIME/LEMON SQUEEZER

INSTRUCTIONS:
PLACE SKILLET ON MED HIGH HEAT
POUR IN ENOUGH EVOO TO COVER BOTTOM OF SKILLET
PUT IN 1 TBSN LEMON PEPPER SEASONING
LET SKILLET HEAT UP
TAKE 4 LIME HALVES, USE LIME/LEMON SQUEEZER AND SQUEEZE IN ALL THE JUICE INTO THE SKILLET
THROW IN THE 4 LIME HALVES WHEN DONE
PUT IN FROZEN CHICKEN TENDERS
POUR IN ½ TBSN LEMON PEPPER SEASONING
TAKE REST OF LIME HALVES AND SQUEEZE JUICE OVER CHICKEN
THROW IN LIME HALVES IN SKILLET WHEN DONE
COVER –

WHEN CHICKEN TENDERS ARE DONE ON ONE SIDE – FLIP (ABOUT 4-5 MINS EACH SIDE) THEN REMOVE FROM HEAT

WITH ANOTHER SMALL SKILLET WHILE CHICKEN TENDERS ARE FINISHING COOKING ON THE FLIPPED SIDE, POUR IN EVOO ENOUGH TO FILL BOTTOM OF SKILLET
THROW IN ½ TEASPOON LEMON PEPPER SEASONING, FRESH GROUND PEPPER, AND KOSHER SALT
WAIT UNTIL SKILLET IS HOT, THROW IN FRESH FRENCH GREEN BEANS
SAUTEE FOR 4 MINS – DO NOT LET BEANS GET MUSHY
PLATE CHICKEN AND FRENCH BEANS
BON APPETITE!