Friday Foodday

Happy Friday lovebugs,
I hope you have a wonderful long weekend. Here are my favorite Memorial Day inspired recipes.

Stars and Stripes Citrus Sipper
c/o Bourbon Blog

Ingredients
1 bottle of Brugal Extra Dry Rum

20 oz. of Fresh Grapefruit juice
20 oz. of Club Soda

10-12 lime wedges

Directions

Pour all ingredients into a pitcher, lightly stir and pour over ice. Garnish with a lime wedge and serve. Serves 12-15 people.

Jalapeño Popper Burger

c/o Taste of Home

Ingredients

• 3 jalapeno peppers, halved lengthwise and seeded
• 1 teaspoon olive oil
• 6 bacon strips, cooked and crumbled
• 1 package (3 ounces) cream cheese, softened
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon lemon-pepper seasoning
• 1/2 teaspoon pepper
• 1/4 teaspoon paprika
• 2 pounds ground turkey or beef
  
• 4 slices pepper Jack cheese
• 4 hamburger buns, split
• 4 lettuce leaves
• 1 large tomato, sliced
• 3/4 cup guacamole

Directions

• Brush jalapenos with oil. Grill, covered, over medium heat for 3-5
• minutes or until tender, turning occasionally. When cool enough to
• handle, finely chop. In a small bowl, combine the bacon, cream
• cheese and jalapeno until blended.
• In a large bowl, combine the garlic, salt, lemon-pepper, pepper and
• paprika. Crumble beef over mixture and mix well. Shape into eight
• thin patties. Spoon bacon mixture onto center of four patties; top
• with remaining patties and press edges firmly to seal.
• Grill burgers, covered, over medium heat or broil 4 in. from heat for
• 6-7 minutes on each side or until a meat thermometer reads 160°
• and juices run clear. Top with pepper Jack cheese. Cover and cook
• 1-2 minutes longer or until pepper Jack cheese is melted.
• Grill buns, cut side down, over medium heat for 30-60 seconds or
• until toasted. Serve burgers on buns with lettuce, tomato and
• guacamole. Yield: 4 servings.

Strawberry Angel Food Cake Jars

c/o Iowa Girl Eats

Ingredients

1, 7″ angel food cake
6 cups sliced strawberries (about 2lbs)
1 pint heavy whipping cream
1 teaspoon vanilla
1/4 cup powdered sugar
6, 12oz wide-mouthed mason jars

Directions

1. Slice angel food cake into 2″ cubes then divide cubes in half. Divide each half into 6 portions then place 1 portion into the bottom of each mason jar. Top with 1/2 cup sliced strawberries and a dollop (2-3 Tablespoons) of homemade whipped cream then repeat with remaining ingredients.
2. For the homemade whipped cream: place the clean bowl of an electric mixer, or a large mixing bowl, into the freezer for 10 minutes. Fit the mixer with the whipping attachment then add whipping cream and vanilla to the chilled bowl. Whip the mixture on medium speed while gradually adding the powdered sugar then increase the speed to high and whip until cream can hold it’s shape, 2-3 minutes (do not over whip.) Refrigerate until ready to use.