My kids LOVE lemonade.  Who doesn't, really?  I prefer to mix up my own using lemon juice from concentrate and simple sugar syrup.  It's been kinda tricky for me to find that tasty ratio of lemon juice to syrup to water for a good lemonade recipe.  We like our lemonade to have a good face puckering ZING that's balanced with a wave a sweet.  After going through several gallons of test batches, I finally hit the nail on the head.

HERE'S ALL IT TAKES

• 2 cups sugar
• 2 cups water

• 1 cup lemon juice from concentrate
• 3 tablespoons lime juice from concentrate

• 6 cups ice cubes
• 5 cups cold water

In a medium saucepan over medium heat, pour in the sugar and water.  Do not stir, just allow the water to come to a boil.  Allow to boil until the sugar dissolves and the syrup is clear.  Remove from heat.  Add in lemon juice and lime juice.

In a one gallon container/pitcher, add ice cubes and pour syrup over ice cubes to quickly cool the syrup.  Give the mixture a good stir.  Add in 5 cups of water, stir once more and serve.

The kids are going to love this one.

My family LOVES, LOVES, LOVES eggnog.  My kids often lament over the grocery stores only selling it during the holidays.  I agree.  I really don't understand why we don't enjoy it as often as we enjoy vanilla ice cream.

What brought me to making eggnog at home was the lack of consistency in store bought eggnogs.  I noticed last year that dairy producers were making it watery, calling it "lite", or injecting it with coloring and pseudo alcohol flavors.  Good eggnog is not suppose to be "lite", or chemically altered with artificial flavors.  Give me a break!  It wasn't broke.  There wasn't any reason to mess with the recipe.  *uurrgh*  In the kitchen I go.

Now before I get started, I want you to know that you can use store bought homogenized milk and heavy cream, as well as, store bought eggs in this recipe.  But honestly speaking, I believe the reason this eggnog recipe is so incredibly thick and wonderful is because I used fresh milk and cream that came straight from the cow, and eggs that shot right out of a chicken's butt.  A chicken, mind you, that spends her days foraging on grass and insects.  Her deep orange yolks are beautiful and add a noticeable creaminess that marries with the richness of the fresh milk and cream.

LET'S MAKE EGGNOG

enough to make 12-16 servings

• 6 large fresh eggs
• 2 egg yolks
• 1/2 cup, plus 2 tablespoons sugar
• 1/4 teaspoon table salt

• 4 cups fresh, all natural whole milk

• 1 tablespoon vanilla extract
• 1/2 teaspoon nutmeg
• 1/4 cup fresh heavy cream, whipped to soft peaks

In an electric mixer bowl, whisk eggs, yolks, 1/2 cup plus 2 tablespoons sugar, and salt.  Stir in milk, one-half cup at a time, blending well after each addition to ensure a smooth custard.

Transfer custard to a heavy 3- or 4-quart saucepan.  You will need a thermometer to ensure that the custard does not over heat.  Heat SLOWLY over LOWEST heat setting, stirring constantly, until custard registers 160ºF degrees on the thermometer, thickens, and coats the back of a spoon, about 25 to 30 minutes.

Pour custard through sieve into a large pitcher; stir in vanilla and nutmeg.  Cover with lid or plastic wrap and refrigerate until well chilled, about three hours and up to three days.

Just before serving, whip cream in medium bow to very soft peaks and gently fold into custard mixture until blended.  Garnish with a smig of nutmeg on top.

COOK'S NOTES

• To prevent curdling, do not heat custard beyond 160ºF degrees.  If it does begin to curdle, remove from heat immediately and pour into a bowl set over a larger bowl of ice water to stop the cooking, and proceed with recipe.
• If you wish to add brandy, bourbon or dark rum, add an extra 1/4 cup of heavy cream for every 1/2 cup alcohol.

Ever have those moments when your soul is crying out for dark chocolate? Nothing else could sooth you more than having a deep, smoky layer of dark chocolate rolling over your tongue and filling your cheeks.  It can be the only thing to calm a hectic day or settle a highly hormonal day.

Drinking chocolate will make you swoon.  Get yourself in a quite spot without any distractions for 20 minutes and loose yourself in small cup.  Don't try to read; don't try to do anything but sip this warm, liquid heaven.  You will be transformed to a happy place and come out relaxed, yet energized.

I don't recommend drinking chocolate before bed; it can leave you with a little buzz.  Not like a caffeine buzz, not that strong.  Let me put this way, you won't be ready for bed.  My husband and I enjoy a cup after dinner, occasionally.  It's not something you want to take in everyday, either.  That would take the fun and specialness out of it.  Besides, I've tried having it a few nights in a row; it's too much.

I found this recipe from an old Hershey's recipe booklet.  It makes two perfect servings.  And yes, you'll want to share the chocolate.  It's too much for one person; trust me.  I've learned to add to the recipe, as all cooks do.  The addition of cinnamon and fresh ground pepper flakes comes from my love for spicy chocolate bars and Chipotle-Dark Chocolate Covered Almonds. *mouth watering*

HERE'S ALL IT TAKES

• 1-ounce square of Hershey's Unsweetened or Semi-Sweet Chocolate Premium Baking Bar
• 2 tablespoons hot water
• 1/4 cup sugar
• dash of salt
• 1/4 cup milk, warmed
• 1/4 teaspoon vanilla extract

Finely chop the 1-ounce square of chocolate evenly.  Add the chocolate, hot water, sugar, and salt to a small bowl set over a pan of simmering water (double boiler.)  Stir to a smooth consistency until sugar is dissolved.

Stir in warm milk.  Heat, stirring occasionally, until hot.

Remove from heat and stir in vanilla extract. Pour into demitasse cups or very small cups that can hold 1/4 cup liquid.  Serve immediately.  Enjoy casually.

After you've learned how it tastes, try spicing it up and see which way you like it more.

TO SPICE IT UP

• one good twist fresh ground pepper flakes
• dash of fresh ground cinnamon
  

Add these two spices when adding the sugar and salt; the heat really wakes up the aroma and flavors.

The pepper flakes add a gentle heat to the back of the throat, completing the mouth-fill sensation from the deep chocolate.  The cinnamon fills the nose at the same time.  It's a wonderful way to wake up your senses.

Have a sip?

My good friend, Mark, asked me over the Summer if I would steep a batch on Limoncello.  I had never tasted it but remembered that scene from the movie Under the Tuscan Sun when Diane Lane drinks it with her new Italian friend on the beach.  Limoncello is a lemon liqueur that is served well chilled.  It is meant to cleanse the palate after dinner or served as an after dinner drink.  It is to be consumed in a very small amount.  The strong, refreshing lemon flavor married with the simple sugar syrup makes it easy for the vodka to go down.  Mark brought over 100 proof vodka and the recipe and I started to work on the Italian concoction.

It takes a full 80 days to have the fullest lemon vodka flavor from this recipe.  There's two stages of steeping that last 40 days each.  The original recipe said 30 days works, too, but 40 is better.  Locate a cool, dark place to store the jar during the stages.  My bedroom closet was the perfect spot in my house.

HERE'S WHAT IT TAKES

• A large 1 gallon glass container with lid, like a pickle jar, sterilized
• 15 small size lemons
• 2 (750 ml) bottles 100 or 80 proof vodka, save the bottles
• 4 cups granulated sugar
• 5 cups water
• extra sterile bottles or jars with lids for storing in the freezer

Wash the lemons and pat dry.  Carefully shave off the lemon's rind without picking up the white pith.  The white pith is bitter and said to spoil the lemon vodka concoction.  It's almost impossible not to get a little white in the mix, but try to keep it to a very minimum.

Finding the right tools to remove the rind was by trial and error for me.  Because the recipe I was following said to "zest", I naturally started with a microplane zester.  That made fine particles of zest that made me worry I would not be able to strain out later.  Then I tried a vegetable peeler, it picked up more pith and was hard to make thin shavings. Finally, I settled on my trusty pairing knife.  I had a much easier time getting under the rind and moving over the small lemons much quicker.  This step takes time.  Time enough to watch a Jane Austin film on Netflix on my laptop while I shaved lemons.  The large pickle jar shown in the picture was my vessel of choice for my home brew.  It turned out to be just large enough to hold all the liquid.

STEP ONE
In the large jar, add one bottle of vodka to the lemon rinds.  Cover the jar and let sit at room temperature for 40 days in a cool dark place.  There is no need to stir.  All you have to do is wait.  Meanwhile, the vodka slowly takes on the flavor and rich yellow color of the lemon rinds.

STEP TWO

41st DAY In a large saucepan, stir 4 cups of sugar into 5 cups of water and cook for 5 to 7 minutes, until all the sugar is dissolved and syrup thickens.  Allow the syrup to cool before adding to the lemon-vodka jar.  Add the second bottle of vodka. Give a light stir and cover with lid.  Allow to rest for another 40 days.

STEP THREE

80th DAY Notice the lemon peels sink to the bottom of the jar.  Use a clean tea towel over a strainer to strain lemon vodka, discarding the lemon peels.  Bottle Limoncello and keep in the freezer until ready to serve.

This makes A LOT of Lemon Vodka, so plan to share it out to friends and family.  A little goes a LONG way.  This recipe would make great gifts to all those who appreciate homemade foods.

The Limoncello turned out a beautiful bright yellow with a surprisingly fresh taste. We threw an Italian potluck dinner to celebrate. A few of us, not accustomed to drinking liqueurs, were completely surprised by the light and fresh taste. And even though we were drinking straight vodka, it was extremely smooth and sweet. It was not difficult to take it in and appreciate.

This simple homemade sangria recipe ROCKS!!!  Of all the sangria recipes I have tasted, this one is the BEST.  I believe the choice of red wine had a lot to do with it.  Since we are all different in our preferences to tastes, let me just say, use a sweet red that you enjoy already.  Even if you're not a sweet red wine drinker, then get as close as sweet as you wish to get.

Since we're Texans, we love supporting Texas wine makers.  Ste. Genevieve Winery in Fort Stockton, Texas makes our favorite Cabernet Sauvignon for everyday, but we used their Sweet Red for this hot summer's night drink.

HERE'S ALL IT TAKES

• Ste. Genevieve Sweet Red Wine, the big  bottle
• 1 lemon, cut into wedges
• 1 orange, cut into wedges
• 2 tablespoons sugar
• 1 shot of Tito's Texas vodka
• 1 cup ginger ale, chilled
• 1 cup club soda, chilled

Pour wine into pitcher and squeeze the juice of fruit into wine add sugar and vodka.  Add ginger ale and club soda just before serving.  Pour over ice.

The original recipe comes out of the July 2009 issue of Southern Living, page 16.  I found a yellow watermelon from a local grower and decided to give the recipe a spin around the block.  I'll tell you right now.  It was surprisingly refreshing, not sweet at all.  It was super easy to bring together.  However, you have to LOVE watermelon to really enjoy a pitcher of it.  Don't be fooled by the photo above.  This is not a fleshy or icey drink like a dacquiri or smoothie, it's water that tastes like watermelon.

HERE'S ALL IT TAKES

• 4 cups cubed seedless watermelon
• 1/4 cup sugar
• 2 cups cold water

Process the watermelon and sugar in a blender, until smooth, stopping to scrape down the sides as needed.  Pour mixture through a fine wire-mesh strainer into a pitcher, discarding the solids.  Stir in 2 cups cold water.  Cover and chill until ready to serve.  Serve over ice.  Makes about 5 cups.

Cook's notes: I started with a cold watermelon so I skipped the 'cover & chill' step.  And I didn't worry with the small white seeds in the watermelon; they were blended right into the mix.

The original recipe said we could use cantaloupe or honeydew melon, too.

From one of Simple Daily Recipes' youngest readers - Kelsey shared her cream soda recipe with us.  This one is a Winner with my kids and the kids in our hood.

Ingredients:

• 3/4 cup of Big K Cream Soda
• 1 Cup of orange juice
• 1 Cup of ice

With all the sweet Texas Peaches coming into season, I helped myself to a few frozen peach smoothies.

THERE'S NOTHING TO IT

• 6 ripe peaches
• 1/4 to 1/2 cup orange juice or water

Peel peaches and cut into 1 inch pieces.  Place in a 1-quart freezer bag and freeze for at least 1 to 2 hours.

Transfer frozen peach pieces to a drink blender, start with 1/4 cup of orange juice or water, blend on high until smooth.  You may need to add the other 1/4 cup of juice or water if the consistency is too thick.

Pour into serving glasses and you're ready for a treat!

If you have popsicle molds, this recipe would be good for making peachy popsicles.  If you don't have popsicle molds, well then, IMPROVISE!

Get a small plastic cup, a spoon, and a little aluminum foil, enough to make a lid for the cup.  Fill the plastic cup with about 1/2 cup of peach smoothie.  Put the spoon down into the smoothie.  Push the foil down over the spoon handle so that the handle is in the center of the cup.  The foil keeps the spoon handle upright.  Place the cup in the freezer and freeze for at least one hour.  The homemade popsicle smoothie should pop right out with a little twist.  If it doesn't budge right away, then run the bottom of the cup under cold water to set it free.

When you have tart peaches, make Iced Peach Tea!

I picked a peck of peaches...no, not really.  I picked up a quart of Texas Peaches from the Main Street Farmers' Market and discovered they were a little tart after I got them home.  I was too impatient to wait for them to ripen so I got the idea to let them soak in a batch of tea.
That was a thirst quenching idea that I can do over and over again.

HERE'S WHAT YOU DO

• 4 cups boiling water
• 3 to 5 (2g) tea bags, tied together
• 3 to 5 small peaches, seeds removed, cut into slices

Drop in the peach slices into a medium size container, add tea bags, then pour in boiling water.  Steep for 3 to 5 minutes.  Sweeten to taste THEN chill.

Totally refreshing!

HERE'S ALL IT TAKES

One Serving

• 1/3 cup crushed ice
• 1 large rip banana
• 1/2 cup fresh vanilla yogurt
• 1/3 to 1/2 cup unsweetened pineapple juice

Blend until smooth either in a blender or with a immersion blender (I love mine).

DRINK UP!

My kiddos naturally love drinking my breakfast smoothie recipes. I asked them before I got started if they wanted one. I was glad to make enough for everyone.

"No." They said.

"It's really yummy." I said.

"No, thank you." They said.

"Ok, I'm only making enough for one." I said.

As soon as I had it poured into my glass, they descended on me. Sniffing around my glass, watching me drink it and giving me that look that says, "aren't you going to offer me any?"

Kids. *sigh*