Lemonade Cocktail Round-Up

lemonade cocktail round up


It’s National Lemonade Day today – and what better way to drink lemonade than in a cocktail!

I’ve gathered up some of  my favorite lemonade cocktail recipes to show you today in this Lemonade Cocktail Round-Up.


I’m all about drinking some whiskey, so let’s start with this Whiskey Lemonade by Foodie Crush -

Whiskey Lemonade

You can use your favorite herb in this recipe, whatever you like or have on hand. Basil, rosemary or mint to name a few. Add some lemonade, honey and whiskey and you’ve got a refreshing and tasty Whiskey Lemonade. You can also adapt this recipe and make is as a punch for friends…or just to have in the fridge for drinking.


And I’m all about drinking bourbon too, so let’s check out a Blackberry Bourbon Lemonade by Freutcake -

blackberry bourbon lemonade

This drink has it all, bourbon (and Bulliet, one of my favorites) blackberries, bitters, lemon juice and topped off with sparkling wine. I might just use seltzer since it’s probably sweet enough, but we do always seem to have prosecco in the house so the wife can have it with prosecco and I’ll use seltzer.Win win.


Feel like more cocktails instead of dessert? I think definitely…here’s a Vodka Lemonade Slush from The Marvelous Missadventures of a Foodie -


You can’t get more simple than this drink…vodka, lemonade, lemon zest and water.

Then just freeze and enjoy. Perfect for cooling off on a hot summer day…or instead of a heavy dessert on a hot summer day.


And sometimes you just need to get it done with a shot. Here’s the ElPadre from the Hornitos® tequila web site -

El Padre shot

And as everyone who knows me knows…I’m all about shots. This is a shot that will definitely get you going. It’s made with tequila, their premium Hornitos® Plata, hot sauce and a smoked paprika rim. I think this would be way better than just doing it up straight! A little spiciness from the hot sauce and some smoke from the paprika rim…little warning to the next visitors at my house…you’re going to be getting some of these!

Instant Wine Chiller


I know you guys have all heard of a wine chiller, there’s hundreds of them out there. But the main word in the name of this wine chiller is “Instant”.

This Instant Wine Chiller by Ravi is a little bit different than the rest of them out there. It gets stored in your freezer when you’re not using it, and when you need to pour a glass of wine – red or white – you attach the chiller to your bottle and pour.

You don’t have to chill the whole bottle, just the glass you want to pour out.

One of the key features of this Ravi Instant Wine Chiller is that is chills your red wine to the perfect temperature too. Red wine – they say – really isn’t supposed to be served warm or at room temperature. But not chilled so much as a white wine in the fridge either. So this gadget will take the guesswork out for you. Just set to serve red wine and you’re done.

It’s nice too that you can save all that space in your refrigerator, right? Leave your wine right on your counter top and chill as you pour.

Don’t want your wine tasting weird? Don’t worry about that either…the Ravi is made from the same steel that they use in wine fermentation tanks so it’ll never change the flavor of your wine. 

Oh and for a bonus, it also works on vodka, or tequila or any spirit your drinking that you’d rather have chilled.

I think that last part might have actually sold it for me! It retails for $39.95 but I found a couple on Amazon (Wine Chiller) for $19.99. Not bad for something that clearly is so useful.

I might even have to start drinking wine!


Corn Dog Fritters

deconstructed corn dogs1


These Corn Dog Fritters are an awesome summer time, or anytime of the year snack!

You can use fresh corn in the summer or frozen corn when you don’t have fresh available, either way these are great for an appetizer, snacking or even dinner.

I came up with this idea after we had gone out for dinner and my little guy ordered a corn dog. He ate a couple of bites and then the whole hot dog came out of the corn dog shell. Then he just ended up eating the hot dog and leaving the corn dog part behind.

Not really a huge problem in the world of food, I know, but I thought if you made a corn dog into a fritter…smaller pieces and bite sized, that might solve the problem.

Basically these are corn fritters with hot dog mixed in. I followed a simple corn fritter recipe and just made a few changes and they turned out pretty tasty.

All you need to do is cut the corn kernels off a couple of ears of corn and set that aside while you make the batter.

Simple fritter batter, flour baking soda, milk, butter and an egg – mix that all together and add the corn.

Drop by big tablespoons into your hot oil and fry a few minutes until they’re golden brown. Just cut one open before you take out a batch from the oil to make sure they are getting cooked through in the center.

open hot dog fritter

Season with kosher salt as soon as they come out of the oil and set on a plate lined with paper towels to drain.

You could serve these Corn Dog Fritters with the standard ketchup or mustard – or we used honey mustard. But they’re fine all on their own too.

And no hot dogs were falling out while we were eating them…

Mission accomplished!

corn dog fritters



Corn Dog Fritters
Serves 4
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  1. canola or vegetable oil for frying
  2. 1 c. flour
  3. 1 t. baking powder
  4. 1/2 t. salt
  5. 1/4 t. white sugar
  6. 1 egg
  7. 1/2 c. milk
  8. 1 T. butter
  9. 2 ears of corn, shucked and corn kernels cut off
  10. 3 Oscar Meyer hot dogs, chopped into a small dice
  1. Heat your vegetable or canola oil in a deep sided pot, filled half way up to 375 degrees.
  2. In a medium bowl, combine the flour, baking powder, salt and sugar.
  3. In a separate bowl combine the milk, melted butter and beaten egg.
  4. Stir the milk mixture into the flour mixture and then add the corn kernels.
  5. Drop by large tablespoons into the hot oil and fry for 2-3 minutes, turning, until golden brown and cooked through in the center.
  6. Drain onto paper towels and season with salt.
  7. Serve with ketchup or mustard for dipping.
  1. Since hot dogs come in different sizes, we used a regular Oscar Meyer hot dog for this recipe.
Adapted from http://allrecipes.com/Recipe/Corn-Fritters/
Mantitlement http://www.mantitlement.com/

Tequila Limeade

tequila limeade top

It’s Friday, thank god. This week especially needs a cocktail Friday around my house.

And what better to make than a cocktail with tequila? I looked around at a few and came up with this Tequila Limeade.

I saw a few of these drinks online but most of them looked too sweet for my taste. With about 40 grams of sugar in the limeade, I’m not thinking that you need to add simple syrup or agave.

So I didn’t.

And I also didn’t add 7-up or Sprite – because again, it’s sweet enough.

I think in the end of all the taste testing and re-mixing, I came up with the perfect combination for this Tequila Limeade drink. White tequila, limeade, mint and seltzer. That’s it – it’s totally refreshing, not too strong, but strong enough.

Get yourself cocktail shaker and add in four or five mint leaves with some crushed ice. Add in the tequila and the limeade (not the seltzer yet) and shake really good so that you break up those mint leaves in there.

Strain into a high-ball glass over more crushed ice and top off with seltzer.

Have a few of these out by the pool or out on the deck and then start to think about what your going to throw on the grill for dinner…maybe a Beer Can Chicken?

Tequila Limeade Cocktail


Tequila Limeade

5 minutes

2 minutes

Yield: 1 drink

Tequila Limeade


  • 2 oz. white tequila
  • 4 oz. limeade
  • 4-5 mint leaves
  • seltzer
  • limes slices


  1. Add the mint leaves, tequila, limeade and crushed ice to a cocktail shaker and shake well, breaking up the mint leaves.
  2. Strain into a high-ball glass filled with crushed ice and lime slices.
  3. Top with seltzer.
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Zucchini Hash Browns

zucchini hash brown2 

I’m amping up regular potato hash browns today with my Zucchini Hash Browns. We usually buy the big 5 lb. bag of Idaho potatoes at the grocery store so we always have them in the house. We eat a lot of potatoes…

And I know everyone is always looking for a way to get more vegetables into their kids (and also us husbands) and this is a great way to do it.

These Zucchini Hash Browns are really easy to throw together too…the hardest part might be the flipping…but I’ll get to that.

You’ll need 2 cups of shredded zucchini and 2 cups of shredded potatoes for one large hashbrown. We used a 13″ skillet and it makes a perfect, thin and crispy hashbrown. If you don’t have a 13″ skillet then just cut the recipe in half and make the hash browns in batches.


shredded zucchini potato


Put the grated zucchini and potatoes in a large bowl, add the seasonings and mix together well. Then heat up your large skillet with a tablespoon of olive oil over medium-high heat and add the mixture.

Using a spatula, go around the skillet and press the hash browns down into an even, solid layer. Let that cook for 7-8 minutes until you see the edges of the hash brown starting to get brown and crispy.


hash browns in pan


Here’s where it gets a little tricky. I admit to calling for back up on this part. The wife is a pro at it since she’s been doing it for so long but me – not so much. So what you can do is get a large dinner plate and place it face down on top of your hash browns, then with your hand on the top of the dinner plate, flip the skillet over so the hash brown is on the plate. Then just slide the has brown back into the skillet, the uncooked side will be down now.

I did it, I swear, it’s not as complicated as it sounds. And the end result is unbelievable. Crispy, Zucchini Hash Browns.

Maybe one day I’ll get the flipping part down, but for now I’m using the plate trick.


zucchini hash browns


Zucchini Hash Browns

Zucchini Hash Browns


  • 2 c. grated potatoes, squeezed dry with paper towels
  • 2 c. grated zucchini, squeezed dry with paper towels
  • 1/2 t. garlic powder
  • 1/2 t. onion powder
  • 1/2 t. salt
  • 1 1/2 T. olive oil, divided
  • Sour cream for serving


  1. add the grated zucchini and potatoes to a large bowl along with all of the seasonings, mix well.
  2. Place the mixture in a 13" skillet with 1 tablespoon of the olive oil over medium heat.
  3. Using a spatula, press the hash browns into the pan in an even, thin layer. This should take up the whole diameter of the inside of the pan.
  4. After 7-8 minutes when the edges of the hash brown start to brown, take a large dinner plate and place it face side down on the hash brown.
  5. Hold your hand on the plate and flip the skillet over so the hash brown sits on the plate, uncooked side down.
  6. Add the other 1/2 tablespoon to the skillet.
  7. Then slide the hash brown into the skillet, uncooked side down and cook for another 7-8 minutes.
  8. Slide the hash brown out of the pan and onto a cutting board.
  9. Slice into wedges and serve straight up or with sour cream.
  10. (or with ketchup!)
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