Friday Foodday

It's Friday lovebugs,

Here are my favorite recipes this week.

Basil Cucumber Gin Cooler

c/o Skinny Taste

Ingredients

• 2-inch piece of cucumber, peeled and chopped
• 1 tsp grated lemon zest
• 2 fresh basil leaves
• 1 tsp agave nectar
• 1 1/2 oz gin
• 2 tbsp fresh lemon juice
• ice cubes
• splash of seltzer
• 1 thin slice lemon, for garnish
• 1 thin slice cucumber, for garnish

Directions

In a cocktail shaker, muddle the chopped cucumber, lemon zest, basil and agave.

Add the gin. lemon juice and ice cubes and stir 10 seconds. Strain the mixture into a rocks glass filled with ice cubes and top with seltzer. Garnish with lemon and cucumber and serve.

Loaded Cauliflower Salad

c/o Closet Cooking

Ingredients

• 1 large head cauliflower, cut into bit sized florets
• 4 strips bacon, cut into 1 inch pieces
• 1 cup sour cream
• 1/2 cup cheddar cheese, shredded
• 4 green onions, sliced
• salt and pepper to taste

Directions

1. Cook the cauliflower in the microwave or steam it or roast it until tender and let it cool.
2. Cook the bacon, let drain on paper towels and cool before crumbling.
3. Mix everything and enjoy!

Nutter Butter Nutella Icebox Cake

c/o Lauren's Latest

Ingredients

2-8 oz packages cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla
13 oz. container Nutella
1 1/2 cups heavy cream
28 nutter butters
1/2 cup cold milk

topping:
whipped cream
chocolate sauce
chopped nutter butters

Directions

Line a 9x9 glass dish with plastic wrap and set aside.

In a large bowl, mix cream cheese with sugar and vanilla until smooth. Stir in Nutella, scrape sides and mix again. Add in heavy cream and whip 2 minutes or until very thick.

Dip Nutter Butters in milk and line the bottom with cookies. Top with half the nutella mixture and repeat the layers of cookies and cream one more time. Top with extra chopped nutter butters and refrigerate covered 12 hours or overnight.

To serve, loosen edges of cake with butter knife and remove using the extra plastic wrap sides around the edges. Cut into pieces and top with cream and chocolate sauce.