Brazilian Lemonade
Ingredients
- 2 limes
- 1/2 cup sugar
- 3 tablespoons sweetened condensed milk
- 3 cups water
- ice
Directions
- Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.
- Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.
Servings: 4
Hazelnut and Banana Pancakes
- Mix up your American style pancake batter.
- We pre-heated our non-stick frying pan and cooked these particular pancakes over a medium/low heat, lowering a ladle full of batter in to the pan
- Wait until you can see that the underside is cooking well before flipping as it may split and the batter on top will run everywhere ruining the pancake shape
- Each pancake should only need 3-4 minutes on each side and I’m always flipping mine over several times to check on them until they are done and cooked just the way I like them
- Place your first pancake onto a plate and spread liberally with some hazelnut chocolate spread (we used Nutella)
- Slice some banana pieces and place them onto the chocolate spread.
Continue with this process until you have a satisfying stack of super sweet chocolate and banana pancakes and then top with a sprinkle of chopped hazelnuts.
Cheers!
TweetToday’s Recipe: Garlic Shrimp
Ingredients for 2 large or 4 small portions:
1 1/2 tbsp olive oil
1 pound shrimp
salt to taste
6 cloves garlic, minced fine
1/4 tsp red pepper flakes
2 tbsp cold butter, cut in 4 pieces
3 tbsp lemon juice
1 tbsp caper brine
1/3 cup chopped Italian parsley, divided
water as needed to thin sauce
Recipe: Cheeseburger Flatbread Melts
“I cannot tell you how much I love these cheeseburger flatbread melts. I love them. I think I could eat just about anything that was enveloped in this delicious buttery flatbread. It knocks my socks off. These little melts are so easy to throw together for a quick, simple dinner. Bubbly, chewy flatbread is topped with hamburger beef smothered in a delicious savory sauce and loaded with plenty of shredded cheddar cheese.”
What’s not to love?
To make this no-frills delight start with 1/2 pound of lean hamburger meat, browned and drained.
“We’ll be adding these fine ingredients to make a beefy sauce that’s absolutely loaded with flavor.”
“One package of dry onion soup mix.”
“Ketchup.”
“Garlic and mustard.”
“And water and apple cider vinegar.”
“Give this a stir and set it aside to simmer over low heat. It smells fabulous right now.”
“Meanwhile, grab your canola oil and a large, heavy bottomed skillet.”
“Heat two tablespoons over medium heat.”
“While that’s heating up up, we’re going to work on our flatbread. Break out the thin crust pizza dough for this flatbread!”
“Divide it into six equal sections.”
“And roll them out…”
“Until they are uh, mostly round in shape. I did the best I could here.”
“By the time they are all rolled out, the oil should be hot and shimmering.”
“Add the dough — it should sizzle, baby!”
“Let these cook about 1 minute per side until golden brown and bubbly. I cannot tell you how much I love this flatbread.”
“Take a piece of your thin, chewy flatbread — I let mine get a little brown here, but if that happens, just put the brown side up. We’re about to load it up with toppings and no one will ever be the wiser.”
Top with the hot and bubbly beef mixture.
And plenty of shredded cheddar cheese.
Repeat!
When you get ready to eat, simply fold and enjoy! No utensils necessary.
via Kevin & Amanda
TweetGuacamole Grilled Cheese Sandwich
Im sure you’ve noticed by now how much I love Guacamole ;p
“I used crusty white bread to make the sandwiches. I spread a thick layer of guacamole on each slice of bread and topped it with cheddar cheese. I buttered the outside of the bread and grilled the sandwiches to perfection.”
Once you try a Guacamole Grilled Cheese Sandwich, your life will be changed forever. So get going and make yourself a sandwich, you all need to experience the best grilled cheese on the planet.
Guacamole Grilled Cheese Sandwich
Yield: 2 sandwiches
Prep Time: 5 minutes
Cook Time: 5-7 minutes
The guacamole takes this grilled cheese sandwich to a whole new level of goodness.
ingredients:
To make the guacamole:
2 ripe avocados
1/2 small onion, minced
1 clove garlic, minced
1 small jalapeño, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1 Roma tomato, chopped
4 slices crusty white bread
4 slices Cheddar cheese
Butter, for buttering bread
directions:
1. To make the guacamole-cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a large bowl. Using a fork, mash the avocado. Add the onion, garlic, jalapeño, cilantro, lime juice, salt and pepper. Stir until well combined. Add the chopped tomato and stir.
2. Heat a pan or griddle to medium-high heat. Spread desired amount of guacamole on both slices of bread then top with cheese. Butter outer slices of bread and grill on one side for about 2 minutes or until golden and crispy. Flip the sandwich and grill until golden brown. Make the other sandwich the same way and serve warm.
For those who missed Hello965′s Creamy Avocado Pasta Recipe, check it out here 
Cinnamon Roll Pancakes
You basically start with a classic pancake, (this recipe below or your own,) and swirl in a cinnamon, brown sugar, butter mixture. When you flip the pancake, it gets all caramelized and delicious. Then you add a warm melted cream cheese glaze and drizzle that on. The result? Breakfast magic. I mean magic. Almost too good for it to be considered breakfast. And like these weren’t rich enough, I ate them with bacon and eggs too. May as well right?
I highly recommend you makes these happen in your life very soon. I was told that the leftovers are just as amazing room temperature. Unfortunately for me I wasn’t able to experience that as there were definitely not any leftovers. Make and enjoy!!
Cinnamon Roll Pancakes
Ingredients:
PANCAKES: (makes about 4/5 pancakes)
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1 Tablespoon canola oil
1 large egg, lightly beaten
CINNAMON FILLING: *makes enough for much more than 4 pancakes
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon
CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
Directions:
1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).
2. In a medium bowl, mix butter, brown sugar and cinnamon. Pour filling into a pastry bag with a small tip or what I did- a squeeze bottle with a small tip. Set aside You don’t want this to remain super-liquidy. It’s best if it becomes a consistency similar to toothpaste.
3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside. *mine was not smooth. I ran it through the food processor to work through some cream cheese chunks.
4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. When pancake has started to cook a little, swirl in the cinnamon filling. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
5. When ready to serve, spoon warmed glaze onto the top of each pancake.
Note: The filling portion listed above is WAY too much for 4 medium pancakes. If you are making more than 4 (as you should.) don’t double the filling recipe. I’d say it makes enough filling for at least 20 pancakes. Adjust accordingly. Or- if you have lots of extra filling like I did…create some sort of cinnamon apple dessert…like I will do. Any ideas? 
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