Raspberry Cobbler

Raspberry Cobber

 

raspberry cobbler

3 ingredient cobbler! Say what? Nothing is that easy…, well it is, and it is really awesome. Delicious doesn’t always have to be complicated. It is super easy to make; you don’t even have to mix it.  It simply consists of frozen berries (blueberry, blackberry, or raspberry), a white cake mix, and soda. I did add a little extra water… so maybe I should say 4 ingredients.

3 ingredient cobbler

I was spending the day with one of my favorite people (my dad), and I wanted to make something with him from some spoils of his garden. I took out 3 cups of frozen raspberries he had picked for me back in the summer and made a couple super easy cobblers.  One we  took one to a friend on her baby’s predicted due date, and she tells me that between her and her husband, they knocked it out in 24 hours.  Success! A few days later, the baby arrived healthy and beautiful! I am not saying the cobbler had anything to do with it, but I may just have to eat cobbler all the time if I am ever expecting. Heck, I think I would like to eat this cobbler everyday just because. If only it had the same nutritional profile as a carrot.

Berries are good for you though…

cake mix cobbler

Raspberry Cobber
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Super easy berry cobbler, no mixing involved!
Ingredients
  • 3 cups frozen raspberries
  • 1 box white cake mix
  • 12 oz soda, blackberry izzy
  • ½ cup water
Instructions
  1. Preheat oven to 350.
  2. Pour berries in large casserole dish or two small ones, so that berries are about an inch deep.
  3. Pour dry cake mix on top of berries, do not mix
  4. Pour soda and water evenly across top of cake mix, do not mix
  5. Cover tightly with aluminum foil and bake for 30 minutes.
  6. Uncover, and if there are any big chunks of dry exposed cake mix, press down with fork
  7. Bake uncovered for another 30-45 minutes or until top is browned.
  8. Serve

 

Raspberry CobblerBerry Cobbler

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Sugar Cookies

 

Sugar cookiessugar cookies with green tea icingIMG_3061IMG_3062IMG_3064

It is almost Christmas, and that means it is time for the annual sugar cookie baking event. It is a wonderful festive tradition for me to bake sugar cookies  around this time of year, and I decided to put a little twist on the icing. Instead of adding food coloring, I added a little extra flavor and color with powdered green tea, also known as Matcha.  Green tea icing!

green tea icing

It was a success!  My husband had one bite, silently chewed with his eyes closed for a few long seconds (in which I was thinking uh-oh, is it not good), and then he  said, “this is the best sugar cookie I have ever had in my life.”  I must add though, that he is an avid green tea drinker and lover, and he had not eaten anything for hours  and was super hungry when he tasted the cookie. I also shared these cookies with my grandparents, aunt, dog sitter, and even wrapped some up in saran wrap and tied it with ribbon to put in friends’ Christmas gifts. Everyone loves them, but then again, who doesn’t love a good cookie.

sugar cookies with natural food coloring

It tastes like a normal sugar cookie with a hint of earthiness from the icing. I made these sugar cookies with smart balance instead of butter, which I was worried about because it is so much softer.  The dough was super sticky, but I refrigerated it  for a couple hours then rolled out big handfuls at a time on a mound of flour.

IMG_2996IMG_2998IMG_3001IMG_3004IMG_3010IMG_3008IMG_3074 Cookie decor station

Christmas Cookies

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And here is a close up of the most adorable thing I have ever tripped over in the kitchen…IMG_3043

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Sugar Cookies
Author: 
Recipe type: Dessert
Serves: 60 cookies
 
Sugar cookies made with smart balance butter and green tea icing. Makes 60 cookies.
Ingredients
  • For the cookies:
  • 1 cup Smart Balance Butter
  • 1 cup sugar
  • 1 large egg
  • 3 cups all purpose flour
  • 1 cup all purpose flour (for rolling out dough)
  • 1½ tbsp vanilla
  • 1 tsp baking powder
  • ¼ tsp salt
  • For the icing:
  • 2 cups powdered sugar
  • 1tsp matcha (green tea powder)
  • 1 tsp meringue powder
  • 3 tbsp water
  • sprinkles (optional)
Instructions
  1. Beat smart balance butter, regular sugar, vanilla and egg until consistent
  2. In separate bowl, combine 3 cups all purpose flour, baking powder and salt, mix then slowly beat into wet ingredients.
  3. Refrigerate dough 2 hours.
  4. With extra cup flour, pour out about ⅛ cup on surface to roll out dough, adding more with each new batch and as needed.
  5. Take out ⅛ dough, pat down on small flour mound on rolling surface, flip it over pat down in flour, and then roll out to about 1 cm thickness. Cut dough with cookie cutter(s), transfer to un-greased baking sheet and bake at 350 degrees F, for 12 minutes.
  6. Make icing by combining powdered sugar and meringue powder, then in separate bowl mix matcha with water, then stir both mixtures together thoroughly.
  7. Once cookies have cooled, ice cookies with knife and top with sprinkles if you wish.

sugar cookies

Chicken Gumbo

Chicken Gumbo

Chicken Gumbo

This Gumbo is one of my all time favorites, and here’s why.  A long long time ago, before my own little consciousness popped into existence, my dad learned how to make gumbo when he lived in New Orleans, from a restaurant he fondly refers to as a hole in the wall; off the beaten path.  The restaurant itself was a little dirty maybe, but had the best lip smacking fresh seafood around, and has surely long since closed. However, it gave out a gumbo recipe to my dad who has Chicken Gumbohad the legendary gumbo continued into existence, by transplanting it states away and years later into my delighted awareness and shortly thereafter my stomach. As far as I know it is not legendary to anyone else but me and my family yet, so let me know if this gumbo becomes legendary to you :D. My dad has been making gumbo for our family for years with his fresh east-coast catches; a trio of shrimp, oysters, and crab meat. It takes a little work, especially to harvest and prepare all that seafood, but it is ridiculously good. I am talking best meal of your life good.  Sadly, my husband has not come to understand just how delicious seafood is, so for him, I made a chicken version of gumbo with a few extra vegetables to enhance the complexity it would lack from the lack of seafood, and that is the recipe you will see below. Believe it or not, it rivals the seafood version. I think I am going to make this for the annual Hoover family ski trip with my in-laws and friends this year. All picky eaters will rejoice! No person left behind at dinner time! The vegetables come out so tender and flavorful, you don’t even know you are eating them.

IMG_2880Chicken GumboChicken GumboChicken GumboIMG_2912Chicken Gumbo

With an afternoon to spare, I enjoy making this gumbo with a glass of sweet tea in hand and  listening to some tunes.  Even better yet is making gumbo with my dad, the gumbo pro himself.  He makes a beautiful golden roux, simply browned flour and butter, taking care not to burn it. If you burn your roux, throw it out and start over. A burnt roux will ruin your whole recipe and waste all your other precious ingredients.

Rue<See that golden color, remember that color.

I hope this amazing recipe makes up for the last few post-less months. I know, its been more than a few….like six, but we have been busy buying and moving to a new house and going to a new school and getting a new job, etcetera, etcetera. Exciting stuff. I would say, it is just about as exciting as this gumbo.

Enjoy!, and try not to fight over the left overs the next day.

Chicken Gumbo

Chicken Gumbo
Recipe type: Soup
Cuisine: Cajun
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Chicken, chicken sausage, sweet bell peppers, and okra served over rice. Pairs great with a side of garlic bread. So good, you will think you're in New Orleans.
Ingredients
  • 1 large onion, chopped
  • 2 large bell peppers, chopped
  • 1 cup celery, diced
  • 1 can okra, 8 oz
  • 4 tbsp butter
  • 4 tbsp flour
  • 2 cloves minced garlic
  • 4-6 cups water
  • 1 pack Korr home style chicken stock (alternatively 2 chicken bullion cubes)
  • 4 chicken thighs
  • 14oz chicken sausage
  • 1 tbsp Filé powder*
  • salt and pepper and red pepper to taste
  • 1 tbsp olive oil
  • rice
Instructions
  1. Boil 4 cups water in soup pot.
  2. Sift flour in melted butter and brown on medium-low heat in nonstick skillet, stirring constantly until golden brown. Keep a close eye on this part, it is very easy to burn, and very important to the flavor of the while dish. Add to boiling water and turn the soup pot's heat to medium.
  3. Sauté onions in olive oil until brown and add celery and peppers. Sauté for another 5 minutes then add to soup pot.
  4. Drain okra and add to soup pot.
  5. Sauté chopped chicken sausage until brown and add to soup pot.
  6. Sprinkle salt, pepper, and red pepper flakes on raw chicken thighs after removing the skin.
  7. Turn skillet on the highest heat possible and let chicken thighs sear on each side for 2 minutes each then add to soup pot.
  8. Remove thighs after 20 minutes and remove meat from bone, set aside.
  9. Let soup cook on medium-low for about 2 hours, or until vegetables are tender. Cover or add water as needed.
  10. minutes before serving, add filé powder and thigh meat to soup pot and simmer. At this point, don't forget to make your rice
  11. Serve your gumbo in bowls over a heaping scoop of rice and some garlic bread on the side.
Notes
*Filé powder is a herb made from the dried and ground Sassafras tree leaves

 

Blueberry Syrup

Blueberry Syrup

Blueberry Syrup

I love french toast. Its a quick and easy warm filling breakfast, and I wanted a quick and easy way to spice it up. This blue berry syrup transformed these regular joe pieces of french toast into a culinary delight, just bursting with maple syrup infused with rich fruity blue berries. I bet you could use other types of berries as well.

Blueberry SyrupBlueberry SyrupBlueberry Syrup

I just cooked and crushed 3/4 cups berries and added 1/4 cup of maple syrup, then poured it over my toast with a sprinkle of cinnamon and handful of fresh berries. The whole process of making my toast and my fancy smancy syrup took a whopping 10 minutes. I felt like super chef, it certainly tasted like a seriously super chef made it, and you can too! This made enough for 2 people who really like to pile on the syrup, as pictured.

Blueberry Syrup

Blueberry Syrup

Blueberry Syrup
Recipe type: Breakfast topping
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ¾ cup blueberries (fresh or frozen)
  • ¼ cup real maple syrup
  • cinnamon (optional)
Instructions
  1. Rinse off berries and heat in saucepan until easily crushed.
  2. Crush until most of the berries have burst
  3. Add syrup to blue berries and heat until warm
  4. Serve with a sprinkle of cinnamon and any extra fresh berries

 

 

Baked Spaghetti Bread

Cheesy Baked Spaghetti Bread

Baked Spaghetti Bread

I adapted this recipe from http://www.rhodesbread.com/blog/blog/braided-spaghetti-bread, and I haven’t looked back. Left over spaghetti never tasted so good.

Baked Spaghetti Bread

The presentation combined with the delcious-ness makes it an instant crowd pleaser. So, I like to make it for get-togethers, and people seem to be so impressed by the simple braided crust and then are impressed by how yummy it is. I’ve tried experimenting with different seasonings and cheeses or making it without ground beef.  I’ve found it is pretty much impossible to mess this recipe up, unless you burn it, drop it on the floor and the dog gets to it first.

This is just a fun and delicious way to make left over spaghetti special.  Many times though, I make spaghetti specifically for this recipe.

Baked Spaghetti Bread

Roll out dough, put spaghetti and cheese in the center. Cut slits in the dough and add a little pesto if you have it. Baked Spaghetti BreadStart folding

 

Baked Spaghetti BreadCriss-cross!

Baked Spaghetti Bread

Baked Spaghetti BreadKeep going.  Baked Spaghetti BreadAlmost done! Baked Spaghetti BreadEasy as pie!

Baked Spaghetti Bread

Add some Italian seasoning & sprinkle on some Parmesan….

Baked Spaghetti BreadBake and serve!

Baked Cheesy Spagetthi Bread
Recipe type: Casserole
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 1 Loaf Rhodes Bread Dough or 12 rolls of frozen bread dough
  • 2 cups left over spaghetti (spaghetti noodles covered in meat sauce)
  • 6 oz shredded cheese (mozzarella and/or asaigo and/or romano)
  • 1 tbsp Italian spices (basil/oregano/thyme)
  • 3 tbsp Parmesan cheese
  • 2 tbsp pesto (optional)
  • Extra sauce for dipping
Instructions
  1. Let frozen dough defrost in refrigerator overnight, on counter for 2 hours, or if pressed for time, microwave on low until workable.
  2. Preheat oven to 350 degrees F
  3. Roll out dough on floured surface to the size of your cookie sheet or about 12x16 inches
  4. Transfer dough to buttered cookie sheet
  5. Add left over spaghetti in a heaping strip along center of dough, leaving about 3-4 inches on both sides. Add shredded cheese on top.
  6. Cut about 20 slits in each side toward center, stopping ½ inch before reaching spaghetti. Make sure number of slits on each side are equal.
  7. Add a smear of pesto on each strip (optional).
  8. Start on one end and stretch strip over to the other side, at about a 45 degree angle.
  9. Then bring strip on other side back over crossing the first strip at about a 45 degree angle. Keep alternating strip in criss-cross pattern until finished. Fold end up towards center if necessary.
  10. Sprinkle with Italian seasoning then parmesan cheese.
  11. Bake at 350 degrees F for 30-35 minutes.
  12. Serve with extra sauce for dipping if desired.
Notes
Rhodes bread dough is found in the frozen section. Alternatively use about 12 frozen rolls of dough to substitute for 1 loaf
Use two Rhodes bread dough loaves and add more spaghetti/meat sauce to serve 6. Add 10-15 minutes cooking time.

 

Baked Spaghetti Bread

Simple Curry

Simple Greek Yogurt Curry

Simple Curry

Greek yogurt is so wonderful. It is full of protein and probiotics.  I often use it to replace all kinds of ingredients  in recipes. Depending on the recipe, I may use it to replace heavy cream, milk, or even ice cream such as in a smoothie.

Simple Curry

I always use greek yogurt when making curry, I feel like it mellows out the spices. The first time I made this curry was for my boyfriend (now hubby), in college.  I had never tried curry, but smelled it at some restaurant and craved it.  We tried it, and are never going back.  The flavor is rich and it transforms what ever vegetables I need use up into a exciting meal.  I throw in chicken if I have it or cayenne pepper if the hubby is feeling spicy, and I like to serve it over thin rice noodles.

Simple Curry

Greek Yogurt Curry
Author: 
Recipe type: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Versitle easy curry
Ingredients
  • 3 tbsp olive oil
  • 1 onion diced
  • 3 tbsp curry powder
  • 2 tbsp gram masala
  • ½ tbsp garlic powder or 3 minced garlic cloves
  • 2 tbsp tomato paste
  • 1½ cup greek yogurt
  • 2-3 cups unsweetened almond milk
  • 3 cups chopped vegetables (I used mushrooms, cauliflower, and carrots)
  • 1 chicken breast (optional)
  • rice or rice noodles
Instructions
  1. DIce onion and brown in olive oil for 15 minutes in large nonstick pan over medium high heat. Add spices (garlic, curry, and gram masala) to onions and contuine sauteing for 3 minutes.
  2. Turn heat down to medium low and mix in 2 cups milk, yogurt, tomato paste, and vegetables and simmer for 1½ - 2 hours or until desired tenderness of vegetables. Add more milk as needed to keep sauce from drying or burning.
  3. Optionally, add cut up chicken breast and simmer for 20 more minutes.
  4. Serve over rice or rice noodles, cooked according to package instructions.

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Raspberry Nutella Greek Yogurt Smoothie

Raspberry Nutella Greek Yogurt Smoothie

Raspberry Nutella Greek Yogurt Smoothie   Spring is here!  The birds are tweeting, the sun is shining, and pollen is EVERYWHERE.  Our cars are covered and I can literally see clouds of pollen floating from the trees with every gust of wind.  I didn’t want to inhale all that yellow stuff so I decided to stay indoors and celebrate the arrival of spring with a smoothie :)

Actually this smoothie, has the consistency of soft serve ice cream, which is just how I like it.  It feels like I am indulging in on  icecream when in reality I am eating veggies and high protein greek yogurt. One of my favorite flavor combinations is chocolate and raspberries so I decided a  nutella and raspberry smoothie would be perfect.  I added a banana too, to get a creamy consistency, but the  banana flavor is overtaken by the raspberry and nutella.  I couldn’t help but put a little whip topping and chocolate syrup on top but that part is totally optional.

Raspberry Nutella Greek Yogurt Smoothie

I love to make smoothies because they are so easy to make, easy to clean up, and are delicious.  I have a dishwasher safe blender so I just throw my ingredients in the blender, blend, eat, and then the dishwasher cleans up for me. I love it.

Raspberry Nutella Greek Yogurt Smoothie
Author: 
Recipe type: Dessert, Snack
Prep time: 
Total time: 
 
Ingredients
  • 3 tbsp nutella
  • 1 frozen banana
  • ¾ cup frozen raspberries
  • ⅓ cup plain greek yogurt
  • ⅓ cup almond milk
Instructions
  1. Put all ingredients in blender and puree about 3 minutes, or until consistency is smooth.
Notes
This smoothie is thick, just add more milk for a thinner consistency.

 

Raspberry Nutella Greek Yogurt Smoothie

Grasshopper Pie

Grasshopper Pie

Grasshopper Pie

Today is cause for celebration.  Not only do I get to go see some family from Georgia this weekend, but I also didn’t have to work today!  There were too many nurses on the schedule and I happily volunteered to go home. ..and make pie for everyone :)

Don’t get me wrong, I like my job. However, I also love family. And pie.

Chocolate and mint is one of the greatest flavor combinations of all time. Chocolate and raspberry is the other greatest dessert flavor combination, but since it is St. Patrick’s Day weekend we will stick to minty green for now.  There are dozens of variations of grasshopper pies out there, some get pretty complicated and complicated doesn’t necessarily mean more delicious.  This version is easy and there is no use of the stove top or baking needed! Just some stirring, chopping up cookies, and pouring.  This pie has the creaminess of a minty cool whip layered on chocolate pudding and a crunch from a cookie crumb crust and chopped up mint chocolate cookies.  I am not sure why it is called grasshopper pie; my best guess is the green color. I try to sneak veggies in recipes sometimes but I promise I did not sneak any grasshoppers in this pie.

Grasshopper Pie

The first time I made this was for my in-laws and they LOVE IT!  I also love it, obviously, but surprisingly my hubby does too.  He tends to be a chocolate purist and doesn’t like his chocolate tainted with other flavors. I mean the man passes up Reese’s for crying out loud! Nevertheless, this pie is just too good to pass up, even for him. Mm-mm, success.

I usually try to take pictures of food before I eat it, but this pie had already chilled in the freezer for a couple hours and the creamy minty cool whip, chocolate pudding, and crunchy cookie crumbs just called out to me. Sooo, I ate a bite or two between pictures.

Grasshopper PieGrasshopper PieGrasshopper PieGrasshopper PieGrasshopper Pie

All of a sudden my slice was gone, but it was all for the sake of the delicious looking pictures above, so of course I had to help myself to a second slice for more delicious looking pictures. And then eat that slice too :)

With a belly full of pie, I am one happy lady.

I adapted this recipe from one that was originally published in Simple & Delicious November/December 2007 p 61.

Grasshopper Pie
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
 
Mint chocolate puddin' pie in a cookie crumb crust
Ingredients
  • 1-1/2 cups cold almond milk (regular works too)
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 2-1/2 cups light cool whip, divided
  • 7 mint chocolate cookies* , divided
  • 1 chocolate crumb crust (9 inches)
  • ¼ teaspoon mint extract
  • A couple drops green food coloring (optional)
Instructions
  1. Mix milk and pudding mix for 2 minutes then let sit for 2 minutes. Fold in ¾ cup cool whip
  2. Chop up 5 cookies and stir into in pudding mixture then pour into cookie crust.
  3. Mix the remaining cool whip with mint extract and food coloring and spread on top of the pudding layer in the cookie crust. Chop up the 2 remaining cookies and sprinkle over the top.
  4. Cover and freeze 2 hours or refrigerate 4 hours, or until set.
Notes
Store in refrigerator for a creamy texture to the pudding or freezer for an ice-cream like consistency.

 

Grasshopper Pie

 

Roasted Vegetable Salad

Roasted Vegetable Salad

Roasted Vegetable Salad

This salad is exciting. Using cabbage as the base I loaded it up with colorfully fun healthy veggies. That’s right, I called vegetables fun.  I had a bunch of veggies in the fridge pleading with me to be used before they went bad, including mushrooms which I always always have in the fridge.  A wasted mushroom is a sad day, and I had a whole cupful of mushrooms just days shy of the  slime stage so something had to be done STAT.

Roasted Vegetable Salad

Have I mentioned my addiction to mushrooms?! Its bad, I put them in and on everything. I have never ever ordered a mushroom-less pizza. I don’t know why I love them so, but I do. It is an irrational love. I can’t quite put my finger on it why they taste so good, and I am compelled to add them to almost every savory dish that comes out of my kitchen, but hey, many a people have been caught up in all kinds of irrational love way wilder than my mushroom love.

I digress.

Back to this delicious roasted salad.

Roasted Vegetable SaladRoasted Vegetable Salad

To make it more filling, I added potatoes to the mix. I found an assortment of red, white, and purple fingerling potatoes at a local store that sells cheap local produce called the Vegetable Bin. They have been in business for a century, and for good reason. I mean, who can resist buying purple potatoes?!  I also can’t resist buying their locally made sourdough bread.

Roasted Vegetable Salad

Roasted Vegetable Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Roast vegetable salad serves 6-8 people depending on if it is a side or main dish and left overs are easily reheated.
Ingredients
  • ½ head cabbage
  • 1 onion, diced
  • 1 cup sliced mushrooms
  • ½ cup sliced carrots
  • 1 small squash
  • ½ zucchini
  • 1 cup chopped potatoes
  • 1 tbsp fresh squeezed lemon
  • 1tbsp balsamic vinegar
  • 4 tbsp olive oil
  • ½ tsp sea salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp pepper
Instructions
  1. Preheat oven to 415F
  2. Mix together lemon juice, balsamic vinegar, olive oil, salt, pepper, garlic powder and onion powder.
  3. Chop up cabbage into wedges, about 2-3 inches long. Dice onions, and chop up the rest of the vegetables to the size of your preference, no bigger than ½ inch x ½ inch thick.
  4. Put the vegetables together in large bowl then pour olive oil mixture over it and stir gently as to not break up the cabbage wedges too much.
  5. Put mixture on cookie sheet lined with aluminum foil and bake at 415F for 40-50 minutes, flipping vegetables with spatula about every 15 minutes.

Roasted Vegetable Salad

Copycat Chick-Fil-A Lemonade

Copycat Chick-Fil-A Lemonade

Copycat Chick-Fil-A Lemonade

Sometimes I crave Chick-Fil-A, and those cravings usually happen Sunday. When they are closed :/

WHY?!

Copycat Chick-Fil-A LemonadeCopycat Chick-Fil-A Lemonade

So I decided to try to recreate their lemonade, so I could satisfy just part of my Sunday afternoonIMG_3139 craving. Their lemonade is nice and tangy, and not overly sweet.  I like a kick in my lemonade and this copycat recipe delivers.  It is so good on a hot day, which is already happening here in Charleston…in March. Crazy, but I am not complaining one bit. Yesterday we romped around on the beach with our pup. Romp romp romp.

Copycat Chick-Fil-A LemonadeNo store bought lemonade can match the deliciousness of fresh squeezed lemonade.  My hubby used to work at Chick-Fil-A and said he would cut up hundreds of lemons and use a machine that would squeeze them to create gallons of lemonade. The machine I used to squeeze these lemons is called a bicep. There is nothing wrong with ‘squeezing’ in a little work out in the kitchen. Hehe.

Copycat Chick-Fil-A Lemonade
Author: 
Recipe type: Drinks
Prep time: 
Total time: 
Serves: 5
 
Fresh squeezed tangy lemonade that is not overly sweet. Makes 5 glasses of lemonade.
Ingredients
  • ⅔ cup sugar
  • 4 cups water, divided
  • ¾ cup lemon juice (about 6 squeezed lemons)
Instructions
  1. Squeeze lemons, making sure to strain out the seeds and most but not all of the pulp.
  2. Mix sugar and 1 cup of water in microwave safe container then microwave for 1 minute on high. Stir then microwave 1 more minute and mix until sugar dissolves completely.
  3. Stir sugar water, 3 cups chilled water, and lemon juice then refrigerate until ready to serve.

 

Copycat Chick-Fil-A Lemonade