Pickyourflavorblenderslushies Recipes
PICK-YOUR-FLAVOR BLENDER SLUSHIES
I remember making this for my son all summer long, it costs about 6 cents a serving and is a real treat for kids of *all* ages, these are thick and totally refreshing! use any flavor Kool-Aid you desire! You will need a blender to prepeare these
Provided by Kittencalrecipezazz
Categories Shakes
Time 5m
Yield 4 (8-ounce) servings
Number Of Ingredients 4
Steps:
- Place all the ingredients in a blender (it will be 2/3 to 3/4's full) place the lid on the blender and process the mixture on HIGH for a full 1 minute.
- Stop the blender and mix with a long wooden spoon, look for any unchopped ice cubes, if all the chunks are grated up finely then go ahead and serve.
- You may need to process it for another full minute if there are any unchopped ice cubes.
- Serve IMMEDIATELY with a spoon to start as the mixture will be thick.
Nutrition Facts : Calories 129.1, Sodium 11, Carbohydrate 33.3, Sugar 33.3
QUICK PICKLED VEGGIES WITH LEFTOVER PICKLE JUICE
Provided by Food Network
Time 5h10m
Yield 1 jar
Number Of Ingredients 3
Steps:
- Heat up the pickle juice in a microwave-safe bowl or on the stovetop until boiling. Put the vegetables and red onion back in the pickle jar and pour the pickle juice over top. Screw the top onto the pickle jar and let the mixture sit in the fridge for at least 5 hours. The pickles will keep for up to 1 week.
SIMPLE QUICK-PICKLED VEGGIES RECIPE BY TASTY
Here's what you need: fresh vegetables, spice blend, water, white distilled vinegar, sugar, salt, canning jar
Provided by Isabel Castillo
Categories Sides
Yield 16 servings
Number Of Ingredients 7
Steps:
- Cut the vegetables into the shapes of your choosing.
- Fill the jars with vegetables, leaving ½ inch (1 cm) of space at the top.
- Add spices of choice to the jars with the vegetables. We like plain beets, cucumbers with mustard seeds and peppercorns, carrots with ginger and fennel seeds, and red onion with peppercorns.
- In a medium pot over high heat, combine the water, vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Bring to a boil.
- Once boiling, remove the brine from the heat and pour into the jars. Tap the jars against the counter to release any bubbles.
- Close the jars and allow to cool completely at room temperature.
- Refrigerate the jars for 48 hours before eating the pickles. Store for up to 1 week in a refrigerator.
- Enjoy!
Nutrition Facts : Calories 41 calories, Carbohydrate 6 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 4 grams
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