BLUEBERRY POMEGRANATE LIMEADE

This is my recipe for Red Robin's new anti-oxident loaded drink. Another recipe good enough for Kaci to steal and post on Ron Douglas' boards so he can include it in his next book, as his own.








BLUEBERRY POMEGRANATE LIMEADE

Loaded with blueberries, Monin Pomegranate & Lime syrups, Sprite and lime wedges. So good that uncontrollable 'yummy" noises may result. Bottomless refills!


Ice
1 can Sprite (12 ounces)
1/3 cup blueberries
1 ounce Monin blueberry syrup
3/4 ounce Monin pomegranate syrup
3 lime wedges
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Fill a 16 ounce glass 2/3 full with ice, add syrups and 1/3 cup blueberries.
Pour sprite over ice, add 3/4 ounce pomegranate syrup and 1 ounce blueberry syrup.
Pour Sprite over ice and syrups.
Add juice of lime wedges and drop into drink.




This is an original Meemo's Kitchen recipe include and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

HARD ROCK CAFÉ® CRUSHED VELVET

HARD ROCK CAFÉ’S CRUSHED VELVET

2 oz. Blood Orange Juice
2 oz. Orange Juice
1 oz. Sweet and Sour Mix
1 oz. Fresh Cranberry

Garnish

Lime Wedge

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Sugar rim of glass by moistening the rim and dipping moistened rim into granulated sugar.

Mix juices together in cocktail shaker filled with ice. Strain juices into glass with sugared rim. Garnish with lime wedge.

HARD ROCK CAFE® ORANGE FREEZE

Hard Rock Cafe® Orange Freeze

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2 Cups orange sherbet or sorbet

1 Cup fresh squeezed orange juice

1/4 Cup milk

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Garnish

1 sprig fresh spearmint

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Put all the ingredients in a blender and blend until smooth.
Pour into a tall, chilled glass. Garnish with a sprig of fresh spearmint.
Servings: 1

CALIFORNIA PIZZA KITCHEN® TUSCAN HUMMUS

California Pizza Kitchen® Tuscan Hummus

10 medium garlic cloves
3 cups drained canned cannellini beans or great
northern, about two 15 ounce cans
1/2 cup sesame paste (tahini)
1/4 cup freshly squeezed lemon juice
1 tablespoon plus 1/2 teaspoon soy sauce
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/8 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 cup cold water, if needed
California Pizza Kitchen Checca (recipe follows)
2 tablespoons minced fresh Italian parsley

Fit a food processor with the steel blade. Process the garlic cloves until finely minced, stopping the processor occasionally to scrape down the sides of the work bowl. Add the beans and pulse the machine a few times to chop them coarsely. Then, with the machine running, puree them while you slowly pour the sesame paste through the feed tube. Still with the motor running, pour the olive oil, lemon juice, and soy sauce through the feed tube, stopping the processor occasionally to scrape down the sides of the bowl. Stop the processor, open the lid, and add the salt, cumin, coriander, and cayenne. Process until thoroughly blended. If the puree seems too thick for dipping or spreading, pulse in the 1/4 to 1/2 cup cold water. Transfer the puree to a bowl, cover with plastic wrap, and refrigerate to chill well before serving.

Heat the oven to 250 degrees F.

Put the pita breads in the oven and heat until thoroughly warmed, 6 to 8 minutes.

Carefully remove and cut into wedges. Place the chilled hummus in a serving plate or bowl and arrange the tomato Checca on top. Garnish with the chopped parsley and surround with the pita triangles.

Serve immediately.

California Pizza Kitchen Checca:
2 pounds Roma tomatoes, cut into 1/2-inch dice
1 tablespoon minced garlic
1 tablespoon minced fresh basil
2 teaspoons salt
1/2 cup extra-virgin olive oil

In a mixing bowl, toss together the Checca ingredients, mixing them thoroughly. Cover with plastic wrap an refrigerate until serving time.

JAMBA JUICE® LIME IT UP! SMOOTHIE

Jamba Juice® Lime It Up!

Makes about 3 cups

1 Cup frozen limeade concentrate

1 Cup mangos, frozen

½ cup strawberries, frozen

1 Cup lime or lemon sherbet or sorbet

½ cup

ice

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Pour the limeade mix in the blender. Add the strawberries, mangos, sherbet/sorbet and ice cubes. Blend until you have a smooth consistency.
Servings: 1

JAMBA JUICE® SECRET MENU WHITE GUMMI BEAR SMOOTHIE

Jamba Juice® Secret Menu White Gummi Bear Smoothie

Their secret menu is no secret, and this Smoothie is said to be one of the most popular items from the "secret menu" at Jamba Juice.

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8 ounces peach juice

4 ounces of soy milk

1/2 cup pineapple sherbet

1/4 cup raspberry sherbet

1/4 cup orange sherbet

1/2 cup frozen mangoes

1/2 cup ice

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Place all ingredients into a blender and blend until "smoothie" consistency.

T.G. I. FRIDAY® TROPICAL OASIS SMOOTHIE

T.G.I. Friday® Tropical Oasis Smoothie

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¼ cup pineapple juice

¼ cup papaya juice

½ cup canned peaches

1 cup orange sherbet (2 scoops if using an ice cream scoop)

½ cup ice

Garnish

Orange slice

Maraschino cherry

Combine ingredients in a blender and blend smoothie consistency.

Garnish with an orange slice and maraschino cherry on a toothpick.
Makes 1 Drink.

RED ROBIN® GROOVY SMOOTHIE

This tasty smoothie hasn't been on Red Robin's menu in a long time. Possibly due to the Groovy Smoothie chain.

Use the strawberries that you find in the frozen food section that are sliced, sweetened and frozen in syrup. They come in two sizes, but most common is the 10 ounce box. The restaurant used a blend of apple, raspberry and blackberry juices they called "groovy mix". This copycat recipe uses a blend you create at home.

So if you are looking for this old favorite you can make it at home.

Red Robin® Groovy Smoothie

GROOVY SMOOTHIE

This refreshing smoothie is a groovy blend of fruit including strawberries, peaches and bananas blended with vanilla cream. Yumm.

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1/3 cup frozen sweetened sliced strawberries, thawed
1/2 ripe banana
1/3 cup Langer's berry juice (a blend of berry and apple juices)
1/4 cup Kern’s Peach Nectar
1/2 cup ice
1/2 cup vanilla ice cream

Garnish
orange wedge
maraschino cherry

Add all ingredients to a blender and blend on high speed until you have a smoothie consistency.. Garnish with an orange wedge and a maraschino cherry speared on a toothpick to garnish.

More smoothie recipes

RED ROBIN® CHILLIN' MANGO SMOOTHIE®

Red Robin uses Torani Mango Mix but this super secret recipes version uses mango slices for this at home version. If you just happen to have some Mango Mix, use 2 ounces in place of the canned mango slices.

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Red Robin® Chillin' Mango Smoothie®

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3/4 cup canned mango slices with juice

3/4 ounce grenadine

1/4 cup orange juice

1 cup ice

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Garnish

Orange wedge

Maraschino cherry

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Combine all ingredients in a blender on high speed and mix until smoothie consistency. Garnish with an orange slice and maraschino cherry speared on a toothpick.

More smoothie recipes

HARD ROCK CAFE® RASPBERRY FAUXJITO

MOCKTAILS!!!

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From RADD Battle of the Bartenders 2007-2008

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Hard Rock Cafes #2 Winning non alcoholic drink recipe. Something for the entire family to enjoy.

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HARD ROCK CAFÉ Raspberry Fauxjito

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Glassware: 16oz Gilbralter Glass

Method: Muddled and Shaken

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Ingredients:

Fresh Raspberries

Fresh Mint Leaves

Monin Raspberry Syrup

Simple Syrup

Rose's Lime Juice

Club Soda

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Muddle 3 fresh Raspberries and 8 mint leaves in Gibralter Glass. Add 3/4 oz of MoninRaspberry Syrup, 1 oz of simple syrup and 3/4 oz of Rose's Lime Juice. Fill glass with clubsoda and shake vigorously. Garnish with fresh raspberry, speared into a lime wheel, add a black straw.

BUCA DI BEPPO® 1893 SALAD

Bucca di Beppo® 1893 Salad

20 ounces mixed lettuces
2 medium (about 8 ounces) Roma
tomatoes, cut into wedges
1/2 small (about 3 ounces) red onion, cut into slices
1 medium (about 7 ounces) cucumber,
peeled, halved and sliced
1/2 cup Italian vinaigrette dressing
1 1/2 ounces thinly sliced mortadella
1 ounce thinly sliced pepperoni
3 ounces diced provolone cheese
1/2 cup unsliced roasted red peppers
3 ounces crumbled feta cheese
3 pepperoncini peppers
2 kalamata olives (with pits)
2 green Sicilian olives (with pits)

Place greens, tomatoes, onion and cucumber in a large bowl. Add dressing and toss well. Mound onto a large platter.

Lay mortadella across one side of the salad and the pepperoni across the
other. Spread diced provolone over the top. Place roasted peppers over the provolone cheese. Place crumbled feta over the peppers. Place pepperoncinis over the top. Place the black olives on each end of the plate and the green olives on the sides and serve.

Makes 6 to 8 servings

COMMANDER'S PALACE CHOCOLATE MOLTEN SOUFFLE

Commander's Palace Chocolate Molten Souffle

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12 tablespoons butter, softened

1-pound semi-sweet chocolate, in small pieces

8 medium eggs

1 1/2 cups sugar

1 1/2 cups flour

1-cup heavy cream

8 ounces white chocolate, in small pieces

powdered sugar for dusting

Preheat oven to 350 degrees. Use two tablespoons of butter to thoroughly grease eight ovenproof, 6-ounce coffee mugs. Place the remaining 10 tablespoons of butter with the semi-sweet chocolate pieces in the top part of a double boiler or in a medium bowl set over a saucepan of barely simmering water. Melt completely, stirring occasionally with a rubber spatula. Break the eggs into the work bowl of a food processor, add sugar and melted chocolate. Process until smooth, about 15 seconds. Add flour and process for another 10 seconds. Scrape inside of bowl and process until smooth, about 10 seconds more. Pour an equal amount of batter into each cup. Place on a baking sheet and bake for about 20 minutes, until mixture begins to rise and center is still slightly soft to the touch. Remove soufflés from oven, but don't let them cool more than a couple minutes before inverting them on serving plates.

While the soufflés are baking, make the white chocolate sauce. Bring the heavy cream to a boil in a medium saucepan. Turn off the heat and add the white chocolate. Stir with rubber spatula or wooden spoon until chocolate is melted. To serve, sprinkle each soufflé generously with powdered sugar and spoon white chocolate sauce around the perimeter.
Serve warm.

SCHLOTZSKY'S DELI CHICKEN CAESAR SALAD

Now long gone in my area, Schlotzsky's Deli.

Click the link for Caesar Salad dressing to get a few to choose from.

Schlotzsky’s Chicken Caesar Salad

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5 ounces Romaine lettuce
3/4 ounce Parmesan cheese
2 1/2 ounces cooked (grilled is good) chicken breast, sliced
1/2 ounce mozzarella cheese
Caesar salad dressing
Lemon wheel for garnish
Italian croutons
Cut romaine lettuce, wash and drain. Sprinkle parmesan cheese, chicken strips, mozzarella cheese on top. Add dressing and croutons.

HYDE PARK FUDGE CAKE

From Austin, Texas' Texas French Bread Bakery.

Hyde Park Fudge Cake

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5 1/3 ounce Bitter chocolate (bakery uses Guittard brand)
2/3 cup Shortening
2 2/3 Eggs (this is right comes from conversion of recipe)
1 1/3 cup Water
3/4 cup Sour milk
1 1/3 teaspoons Vanilla
3 cup Flour
2 3/4 cup Sugar
1 1/3 teaspoons Baking soda
1 1/3 teaspoons Salt

Icing:
3/4 cup Sugar
6 tablespoons Evaporated milk
3 oz Chocolate, unsweetened
1 1/2 teaspoons Butter

*Whether home cooks throw in that extra 1/3 egg is up to them, but baker and Rio Grande store manager Janine Gwaltney believes it makes a difference. "Too much egg and the cake falls in the center," she says.

Grease a Bundt pan. Dust with fine bread crumbs and chill.
Preheat oven to 350 degrees. Melt the chocolate with the shortening.

Combine eggs, water, milk, and vanilla. Blend well. Mix flour, sugar, soda, and salt thoroughly. (If you don't, the flour will clump in the batter.)

Gradually add dry ingredients to liquid ingredients, blending on low speed of mixer until just mixed, scraping bowl well.

Pour into pan and bake until done, 50-65 minutes. Cool in the pan 30 minutes. Turn out on a cake rack and glaze with icing.

Icing:
While cake is cooling, heat the sugar in the evaporated milk in the top of a double boiler until the sugar is dissolved. (The mixture will not feel grainy when rubbed between the fingers.) Melt butter and chocolate together. Combine with chocolate mixture. You may add one to two tsp hot water to the icing to enhance the sheen. Pour icing over the cake.

CARNIVAL CRUISE LINE WARM CHOCOLATE MELTING CAKE

To insure your center is like melting chocolate you may want to cook this at 350 degrees.

Carnival Cruise Line's Warm Chocolate Melting Cake

8 ounces semisweet chocolate

1 cup butter

7 eggs, divided use

6 tablespoons sugar

1/2 cup flour

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Vanilla ice cream

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Preheat oven to 375 degrees F. Melt chocolate and butter; cool 10 minutes.
In separate bowl, mix 4 eggs with sugar and whisk to mix well. Whisk in flour. Add remaining 3 eggs. Add egg mixture to chocolate mixture. Pour in individual baking cups or ramekins.
Bake until just done, about 15-20 minutes (the center will remain unset or melting like a chocolat fudge filling).
Serve with vanilla ice cream.
Makes 8 servings

T.G. I. FRIDAY® SIZZLING VEGETABLE FAJITAS

T.G.I. Friday® Sizzling Vegetable Fajitas

Pesto
8 oz. chopped cilantro
3 cloves garlic
1/2 C. olive oil
1/8 tsp. salt
1/8 tsp. pepper
2 oz. freshly grated Parmesan cheese
1 medium onion, sliced
1/2 tablespoon margarine
1 tablespoon olive oil
carrots, zucchini and yellow summer squash, cut julienne-style
broccoli and cauliflower, cut into small florets
green pepper and mushrooms, thinly sliced
snow peas, whole
juice of 1/2 lemon

3 flour tortillas, warmed

Serve with:
Pico de Gallo
guacamole
sour cream
shredded Cheddar cheese
salsa
lime wedge, for garnish

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Pesto
Using a food processor finely chop cilantro and garlic, gradually add olive oil. Add salt and pepper and blend in cheese.

Slice enough onion to equal about 1/2 cup. Saute with margarine in a cast-iron skillet over medium-high heat. Cook past translucent stage until browned, about six to eight minutes.

Prepare about 2 cups of vegetables. Toss all vegetables except mushrooms with 1 tablespoon olive oil, lemon juice and about 2 tablespoons of pesto. Cook over medium to heat. Cook vegetables, about 2-3 minutes, making sure they are still slightly crisp. Add sliced mushrooms and continue cooking for about one minute. (The remaining pesto can be refrigerated for future use.)

Place vegetable mixture over sizzling onions, then spoon vegetable-onion mixture into center of warmed tortillas. Top with the following to taste: guacamole, sour cream shredded cheese, salsa and pico de gallo to taste, then roll up tortillas.

PICO DE GALLO SAUCE
1 medium jalapeno pepper, minced
1/2 cup onion, finely diced onion
jucie of 1 lemon juice
3 tablespoons finely chopped cilantro
1/2 teaspoon salt, or to taste
Preparation Instructions:
Combine all ingredients. Let sit for at least a half hour so flavors will blend.

CARRABBA'S® RED SANGRIA

Carrabba's® Red Sangria

1 oz. Korbel Brandy

1 oz. Monin Sangria Mix, Red

Cinnamon- to taste

splash of Grenadine

2 oz. Orange juice

4 oz. dry Red Wine (Scarlatto is suggested)

Ice

Fill mixing glass with ice. Add dry red wine, Monin Red Sangria Mix, Brandy, Grenadine, cinnamon and orange juice. Cover with mixing tin and shake and for 15 seconds. Pour into glass and garnish with fruit.

THE CHEESECAKE FACTORY® CAJUN JAMBALAYA PASTA

The Cheesecake Factory® Cajun Jambalaya Pasta

Cajun Seasoning
3/4 teaspoon white pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper

2 boneless, skinless, chicken breast - halved
1/2 pound large shrimp - peeled and deveined
6 ounces plain fettuccine
6 ounces spinach fettuccine
2 tablespoons olive oil
2 medium Roma tomatoes - chopped
1 small green bell pepper - sliced
1 small red bell pepper - sliced
1 small yellow bell pepper - sliced
1 small medium onion - sliced
1 1/2 cups chicken stock
1 tablespoon cornstarch
3 tablespoons white wine
1 tablespoon chopped fresh parsley

Cajun seasoning:
Combine the white pepper, cayenne pepper, paprika, garlic powder,onion powder, and black pepper in a small bowl.

Cut the chicken breasts into small pieces and put in bowl. Coat the chicken pieces with about 1/3 of the seasoning
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Place shrimp in bowl and coat with 1/3 of the seasoning.

Cook pasta according to package directions and drain.

Add 1 tablespoon of the olive oil into a large skillet and heat on high until hot. Saute' the chicken for about 2 minutes per side or until the chicken starts to turn brown. Add the shrimp to the pan with the chicken and cook another 2 minutes, stirring occasionally to keep the shrimp from sticking.

Place the chicken and shrimp on a plate.

Add 1 tablespoon of oil to the pan. Add the tomatoes,peppers and onions. Sprinkle the vegetables with the remaining 1/3 spice blend and saute' for about 10 minutes or until the vegetables begin to turn dark brown or black.

Add the chicken and shrimp to the vegetables and pour 3/4 cup of the chicken stock in the pan. Cook over high heat until the stock has reduced to about 1/4 cup. Add the remaining 3/4 cup of stock to the pan whisk to deglaze the pan. Stir constantly, scraping the blackened bits from the pan. Cook 5-10 minutes longer to reduce broth a bit. Turn heat down to a simmer,

Combine the cornstarch with the wine in a small bowl. Stir to make a slurry. Add mixture to the pan whisking to mix completely into the broth. Simmer until the sauce thickens slightly.

Serve jambalaya over pasta and sprinkle with chopped parsley.

P. F. CHANG CHINA BISTRO® JADE MARTINI

P.F. Chang® Jade Martini
1 oz Midori® melon liqueur

1 oz Malibu® coconut rum

2 oz pineapple juice

Fill a cocktail shaker with ice. Add Midori and Malibu Coconut Rum. Add Pineapple juice until the mixture turns a jade color. Stir and strain into a martini glass.

MANGO SANGRIA

Mango Sangria

juice of 1/2 lime, thinly sliced remaining lime

1 bottle (750 ml ) dry white wine, chilled

1 can (12 ounces) mango nectar, chilled

1/2 mango, cut into 1/2-inch cubes

1 can (12 ounces) ginger ale, chilled

1 bottle (750 ml) Champagne, chilled

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Garnish

lime wedges

Maraschino cherries

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Mix together white wine, mango nectar, mango and lime juice in blender and blend until mango is smooth. Pour into large pitcher. If desired thinly slice remaining 1/2 lime and stir lime slices into pitcher. You can also add remaining 1/2 mango cut into 1/2 inch cubes to pitcher. Cover and refrigerate until ready to serve.

Just before serving stir in ginger ale, champagne and ice cubes.

Garnish with lime wedges and cherries.

WENDY'S® WILD MOUNTAIN BACON CHEESEBURGER

This burger is no longer on Wendy's menus, but with this super secret recipes version you can still enjoy this burger at home. For the larger double version just use 2 beef patties and 2 slices of cheese.

Wendy's® Wild Mountain Bacon Cheeseburger

Southwestern Pepper Sauce
1/3 cup mayonnaise
¾ teaspoon paprika
¼ teaspoon cumin
¼ teaspoon minced garlic
¼ teaspoon lemon juice
1/8 teaspoon cayenne pepper
1/8 teaspoon dried oregano

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The Burger
pinch salt
pinch granulated sugar
3 ¼ ounces ground beef
1 kaiser bun (no seeds)
1 slice colby Jack cheese
2 slices cooked bacon
1 leaf iceberg lettuce
2 tomato slices
2 red onion slices
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Southwestern Pepper Sauce
Combine ingredients in a small bowl. Cover and chill the sauce until it's needed
Form the ground beef on was paper into a square patty that is slightly bigger than the diameter of the bun. Put the patty into the freezer for at least 45 minutes to insure burger stays together during cooking.
Toast the kaiser buns in large skillet over medium heat. Brown the faces of the kaiser bun on the skillet. Set aside.
Lightly salt and pepper your square burger. Place in preheated skillet buns were just toasted in and cook for 2-3 minutes per side or until done to taste.

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Assemble the burger:
Place cooked burger on the bottom bun.
Add the slice of cheese on the beef
Add the cooked bacon
Place the lettuce leaf on the bacon
Add the tomato slices
Add onions
Spread about 1 tablespoon of Southwestern sauce on the top bun.

Add the top bun to your burger

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For Wendy's version with two patties add a second beef patty on top the first cheese and add a slice of colby Jack cheese on top of the second beef patty.

Makes 1 hamburger

CHEESECAKE FACTORY® PINEAPPLE PISCO SOUR

Cheesecake Factory® Pineapple Pisco Sour

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Menu Description: "Our version of the 150-year-old classic with Pisco and pineapple juice. Served on the rocks."
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Pisco is a South American grape brandy produced in Peru and Chile. Frothee is a drink-foaming ingredient found at liquor stores and bar supply outlets

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1-1/2 ounces pisco
1-1/2 ounces pineapple juice
1-1/2 ounces sweet-and-sour mix
3/4 ounce grapefruit juice
3/4 ounce lime juice
3/4 ounce simple syrup
2 to 3 squirts Frothee

Garnish
pineapple wedge
lime wedge

Fill cocktail shaker with enough ice to fill a 16 ounce wine glass.

Add all drink ingredients to the shaker and shake well.
Pour drink into a wine glass.
Garnish with a wedge of fresh pineapple and a lime slice on the rim of the glass. Add two cocktail straws,
Makes 1 drink.

CLAIM JUMPER® WHISKEY CHICKEN

Claim Jumper® Whiskey Chicken

3/4 stick butter
1/2 cup celery, diced
1/2 cup onion, diced
2 cups chicken stock
1/4 tsp. dried thyme
1/2 tsp. dried basil
1/4 tsp. granulated garlic
1/4 tsp. plus 1 pinch white pepper
10 oz. sourdough croutons
1-1/2 Granny Smith apples, diced
1 tsp. dried tarragon
1 Tbsp. fresh parsley, chopped
4 double chicken breasts, skin-on
1 cup apple juice
1/4 cup brandy
1/4 cup whiskey
4 Tbsp. sugar
1 pinch fresh tarragon leaves
1 pinch ground nutmeg
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Melt butter in a saucepan. Sauté celery and onion until translucent. In a separate pot, place 1-1/2 cups chicken stock, thyme, basil garlic and 1/4 tsp. white pepper; simmer 15 minutes. Pour chicken stock mixture over the onions and celery; simmer 15 minutes.
In a large mixing bowl, combine croutons, 1 whole diced apple, dried tarragon and parsley; add to stock mixture. Mix well. Spread mixture on a cookie sheet to cool.
Place chicken breasts skin side down on a cutting board; flatten and score thick spots. Place a 3-inch ball of stuffing on the chicken breasts; roll the ends over the ball to cover it completely. Place each rolled up chicken breast on a cooling rack placed over a baking sheet. Pour a little water in the baking sheet. Bake chicken in a pre-heated 350-degree oven for 18 to 20 minutes or until the chicken's internal temperature reaches 165 degrees.
In a saucepan, combine 1/2 apple, 1/2 cup chicken stock, apple juice, brandy, whiskey, sugar, fresh tarragon, allspice, nutmeg and 1 pinch white pepper; simmer 20 minutes. If needed, thicken with a slurry of 1 Tbsp. cornstarch and a little water.
Serve chicken over a bed of stuffing. Drizzle sauce over chicken before serving.

NEIMAN MARCUS CHOCOLATE CHIP COOKIES

You can never have too many chocolate chip cookie recipes, so here is another one for your files.

Neiman Marcus Chocolate Chip Cookies

Makes about 2 dozen cookies
1/2 Cup (1 stick) butter, softened
1 Cup light brown sugar
3 Tablespoons granulated sugar
1 Large egg
2 Teaspoons vanilla extract
1-3/4 Cups all-purpose flour
1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
1/2 Cup semi-sweet chocolate chips
1-1/2 Teaspoons instant espresso coffee powder
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Preheat the oven to 300F.
Prepare a cookie sheet with about 2 tablespoons of shortening or use a non-stick spray.

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Using an electric mixer cream butter, brown sugar, and granulated sugar. Beat on medium speed until mixture is fluffy, about 3- seconds. Add the egg and vanilla and beat about 30 seconds longer, until well combined.

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In another bowl sift together sift together the flour, baking powder, baking soda, and salt. With mixer on lowest speed slowly add the flour mixture, mixing for about 15 seconds. Stir in chocolate chips and espresso powder and mix for about 15 seconds longer.

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Using a 1-ounce scoop, or using a 2; tablespoon measure, drop the cookie dough onto the cookie sheet in dollops about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into 2-inch circles; there should be room on the sheet for six or eight cookies at a time. Transfer to the oven in batches and, bake for about 20 minutes or until the cookies are nicely browned around the edges. Bake for a little longer for crisper cookies
Servings: 24

STRAWBERRY CREAM LEMONADE

Strawberry Cream Lemonade

When Life hands you lemons and you just happen to have strawberries and cream on hand, make strawberry cream lemonade.

You will want to check the tartness of your lemonade and add more sugar if needed. Bakers Sugar by C&H is found in grocery stores all over and is a super fine sugar. If you have this I would suggest using this fine sugar for ease of dissolving. If not granulated sugar works just fine. Depending on the yield of juice from your lemons you may need to adjust the amount of water a bit.

STRAWBERRY CREAM LEMONADE
Serves4
12 lemons (about 3 cups juice)
1/3 cup- 1/2 cup, granulated sugar (or Baker’s sugar) – or to taste
1/2 cup, heavy or whipping cream
6-8 strawberries, puree dice for serving.
3-3 1/2 cups cold water
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Cut the lemons in half and squeeze out all the juice.
Pour the juice into a large jug. Add the sugar and whisk until sugar is dissolved.
Add three cups of cold water and whisk again to blend. Add the cream and the pureed strawberries and whisk until all ingredients are well combined. Pour over ice into tall, 12-ounce glasses.

Click here for a few more Lemonade recipes from Meemo's Kitchen, including some with "adult content"(some with and some without alcohol)

Click here for some great burger recipes, from Meemo's Kitchen to serve with your lemonade

HAVE A HAPPY AND SAFE 4TH OF JULY 2009!

HARD ROCK CAFE® PIG SANDWICH

Here's the super secret recipes version of Hard Rock Cafe's most popular sandwich, to serve with the Hard Rock Cafe® Cole Slaw and Bar-b-que Beans recipes posted earlier this week.

Hard Rock Cafe® Pig Sandwich


Marinated Cabbage
2 Tablespoons white vinegar
1 Tablespoon granulated sugar
4 Cups thinly-sliced cabbage
4 Cups hickory smoking chips
Spice Rub
2 Tablespoons kosher salt
2 Teaspoons cracked black pepper
1 Teaspoon paprika
1/2 Teaspoon onion powder
1/2 Teaspoon ground sage
1/2 Teaspoon thyme
1/4 Teaspoon cayenne
1 boneless pork loin roast (3 to 4 pounds)
vegetable oil
Sauce
2 15-ounce cans tomato puree
1 Cup white vinegar
3/4 Cup brown sugar
2 Tablespoons vegetable oil
1/2 Teaspoon onion powder
1/2 Teaspoon liquid smoke (hickory)
1 Clove garlic, minced
1/4 Teaspoon salt
1/4 Teaspoon coarse ground black pepper
8 Kaiser rolls
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One day before making the sandwich, make the cabbage to allow flavors to develop. day prior to building your
sandwiches.

Marinated Cabbage
Combine the vinegar and sugar in a medium bowl. Add the
cabbage, stir, cover the bowl and store it in the refrigerator until ready to make the sandwiches.

Preparing the Grill:
Place wood chips in a bowl and cover with water. Soak wood chips
for at least 1 hour.
Arranged charcoal around the inside edge of your grill so your pork will not cook directly over the coals. Light the charcoal.
When the coals are hot, drain the water from the wood
chips and sprinkle the chips over the top of the coals. This will create the smoke flavor for your pork.

The Pork
Combine the spices for the rub in a small bowl and mix well.
Rub some vegetable oil over the surface of the pork roast. Sprinkle
the spices over the entire surface of the roast.
Place the roast in the center of your grill and put the lid on. Let
the pork cook for 3 to 4 hours or until the internal temperature of the reaches 175 to 180 degrees.
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The Sauce

Combine sauce ingredients in a saucepan over medium heat. Simmer for 15 to 20 minutes. Cover and remove from heat. Set aside.

After pork has cooked, remove from the grill and let cool for 15 to 20 minutes or until you can handle it. Tear or shred the pork along the grain.
Add 2 cups of sauce to a large saucepan and add the shredded pork. Stir to mix and cook over medium heat, stirring constantly. Serve the rest of the sauce on the side when serving the sandwiches.
Cook pork with sauce until heated through.
Grill the rolls and stack about 1 cup of pork onto the
bottom half of each roll. Add a rounded tablespoon of marinated cabbage on top of the pork, add a tablespoon or so of extra sauce on top of the cabbage, then top off each sandwich with the top half of the roll. Serve with Hard Rock's cole slaw and baked beans along with the remaining sauce on the side.

HARD ROCK CAFE® BAR-B-QUE BEANS

Hard Rock Cafe® Bar-B-Que Beans
If you don't have the pork just skip this ingredient. If you are making the pulled pork recipe that will be posted tomorrow you can use the pork from that recipe.

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2 15-ounce cans pinto beans (with liquid)

2 Tablespoons water

2 Teaspoons cornstarch

1/2 Cup ketchup

1/3 Cup white vinegar

1/4 Cup brown sugar

2 Tablespoons diced onion

1 Teaspoon prepared mustard

1/2 Teaspoon chili powder

1/4 Teaspoon salt

1/4 Teaspoon coarse ground black pepper

1/2 Cup shredded pork

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Preheat oven to 350 degrees.
Pour pinto beans, including the liquid into a casserole dish
Dissolve the cornstarch with 2 tablespoons of water in small bowl. Sir cornstarch mixture into the beans.
Add the remaining ingredients to the dish, stir well and cover.
Bake 90 minutes or until the sauce thickens in a 350 degree oven, stirring every 30 minutes. When beans have baked remove from the oven, let the beans cool for 5 to 10 minutes before serving.
Servings: 6

HARD ROCK CAFE® COLE SLAW

Serve this super secret recipe version of Hard Rock's slaw as a side dish or as one part of their famous Pig Sandwich which will be posted in the next few days.

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Hard Rock Cafe® Cole Slaw

Dressing

1-1/3 Cups mayonnaise

3 Tablespoons white vinegar

2 Tablespoons plus 2 teaspoons granulated sugar

2 Tablespoons milk

Dash salt

Slaw

8 Cups chopped cabbage (1 head)

1/2 Cup shredded carrot

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Combine all dressing ingredients in a large bowl and blend until smooth with an electric mixer.
Add cabbage and carrots and toss well.
Cover and chill overnight in the refrigerator.

Serves 6 to 8