Pickyourflavorblenderslushies Recipes

PICK-YOUR-FLAVOR BLENDER SLUSHIES

Pick-Your-Flavor Blender Slushies image

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

Ingredients

2 cups ice water (let water sit in ice to get very cold)
1 (1/3 ounce) package fruit flavor unsweetened Kool-Aid powdered drink mix (use a small package unsweetened)
2/3 cup sugar (or use more)
4 cups ice cubes (one full tray of ice cubes)

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

Quick Pickled Veggies with Leftover Pickle Juice image

Provided by Food Network

Time 5h10m

Yield 1 jar

Number Of Ingredients 3

Ingredients

Leftover pickle juice from a jar of pickles (reserve the jar)
Assorted vegetables for pickling, such as sliced carrot sticks, sliced orange bell peppers and cauliflower florets
Sliced red onion, as desired

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

Simple Quick-Pickled Veggies Recipe by Tasty image

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

Ingredients

3 cups fresh vegetables, of your choice, such as cucumber, onion, carrot, and/or beet
spice blend, of your choice, such as mustard seeds, black peppercorns, fennel seeds, and/or sliced fresh ginger to taste
4 cups water
4 cups white distilled vinegar, 5% acidity
6 tablespoons sugar
4 tablespoons salt
8 oz canning jar, 4 jars

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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