Friday Foodday

Happy Friday! 

Here are my favorite recipes this week.

Raspberry Lime Rickey Slushies

c/o Cooking Light

Ingredients

2 1/2 cups ice cubes 

1 1/2 cups sparkling water 

1/2 cup gin (such as Bluecoat American Dry Gin) 

6 tablespoons sugar 

1/4 cup fresh lime juice 

8 ounces fresh raspberries, frozen 

Lime wedges (optional)

Directions

1. Combine first 6 ingredients in a blender. Blend until smooth. Serve slushies with lime wedges, if desired.

Greek Hot Dog

c/o Country Cleaver

Ingredients

• 4 Hot Dog Buns
• 4 All Beef Hot Dogs
• 1/2 cup Crumbled Feta Cheese
• 1 cup Cherry Tomatoes, halved
• 1/2 cup Cucumber, diced
• 1/3 cup Kalamata Olives, diced
• 1 cup Table for Two's Tzatziki Sauce
• Lemon for garnish and squeezing

Directions

Preheat grill. Cook hot dogs according to package directions, until 160 degrees inside.

While the hot dogs are cooking, prepare cucumber, tomatoes and olives.

In a small bowl, combine all the ingredients for the Tzatziki sauce - greek yogurt, dill, cucumber, garlic, salt and pepper. Stir to combine.

To assemble the hot dogs, toast the buns, and slather each bun with Tzatziki sauce. Top with a hot dog, then with tomatoes, cucumbers, olives, and crumbled feta. And a little spritz of lemon if you need.

Serve immediately.

Double Chocolate Cookie Bars with Ice Cream

c/o Lauren's Latest

Ingredients

1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini semi sweet chocolate chips

Directions

Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.

In large bowl, cream butter and sugar. Stir in egg and vanilla. Scrape sides and whip until light and fluffy. Stir in all dry ingredients until just incorporated. Scrape sides and mix again briefly. Stir chocolate chips into dough. Spread a thin layer onto prepared baking sheets and bake approximately 12 minutes. Cool cookie bars completely before slicing. Store in an airtight container for up to 3 days.

Serve with ice cream...and chocolate sauce for good measure.