Apparently fathers golf, grill, and drink. Because it seems those are the main items suggested as gifts for dad on Father’s Day.
If your pops likes to pop a few open, then he may enjoy mixers and garnishes from Collins.
Here’s to you, Dad.
6 oz Collins Hurricane Cocktail Mix
1 oz each: light, gold, and dark rums
Collins Stemmed Cocktail Cherries
Add all ingredients except dark rum into shaker, shake and strain over Hurricane glass filled with ice. Top with dark rum. Garnish with pineapple and/or cherries.
Dairy Queen will always hold a special place in our hearts. So many childhood memories…
And now we’ve got to give DQ mad props for getting into the subscription box game—its first ever. The treat maker now wants to be your summertime memory maker with experiences for the entire family.
From June through August, DQ will offer a specifically-themed Box of Happy box filled with goodies inside.
June is the Camp-In Box. Explore the great outdoors while in the comfort of your living room with a built-in campfire, shadow puppet storybook and a $10 DQ gift card.
The July Water Park Box turns your front yard into a fun waterpark—without the outrageous ticket price—with a built-in twirling sprinkler, splashdown activity book and a $!0 DQ gift card.
And to wrap up summer—the Road Trip Box in August. You’ll score a built-in smartphone camcorder case, card deck with road trip activities, and a $10 DQ gift card.
Get all three boxes for $45.
Think of all the Blizzards you can eat…
Someone someday real soon may tell you to go drink some cheese. We’re not talking about that not-so-proud moment when you were all about the queso, so to get every last drop you treated the bowl like a cup and drank the rest. No, we’re seriously talking about drinks made with cheese.
Cheese tea and cheese coffee are taking over the world. But it’s not what you think. You won’t be ordering a mozzarella mocha, or a cuppa cheddar with a shot of Parmesan.
Cheese tea is cold tea with a layer of decadent, creamy cheese foam on top, according to L.A.’s Little Fluffy Head Café.
1 cup milk
2 ounces cream cheese
2 ounces cream cheese powder
1/3 cup whipped cream
2 1/2 tablespoons condensed milk
1 pinch sea salt or Himalayan pink salt
Tea (as preferred: earl grey, green tea, matcha, oolong, etc.)
Sugar (to taste)
First, prepare the cheese. In a large bowl; mix the milk, cream cheese, and cream cheese powder with a hand blender (or a fork) until completely even. Add condensed milk, whipped cream, and salt into the mix until medium foamy peaks are formed. Cover the cheese foam with plastic wrap and chill in the refrigerator for at least 2 hours. While the cheese is chilling, make your tea. Boil water in a tea kettle or pot. Then, pour boiled water in a heat-safe pitcher and steep your tea to your preferred strength. Put tea in the refrigerator until chilled. (optional) Pour tea in tall clear glasses until 3/4 of the way full and add sugar to taste. Add spoonfuls of cheese until glasses are topped off.
*recipe courtesy of Glutto digest
Well, we know what we want to be doing this October: drinking wine!
Park City, Utah is known for its world-renowned restaurants and fall foliage. Now, let’s wine.
More than 2,500 guests are expected to partake in domestic and international wine tastings, outdoor and educational seminars, and gourmet cuisine at the Park City Wine Festival—October 3-6.
We’re crying tears of anti-oxidant joy.
“Fall creates such a magical backdrop for any experience in Park City, and we couldn’t be more excited to host so many wine lovers and gourmands for this year’s Park City Wine Festival,” said Park City Wine Festival event director Katie Jenkins. “We look forward to showcasing a variety of world-class wines and culinary experiences for our guests, while also supporting the tireless work of the People’s Health Clinic and those they serve.”
We think we need to gather some pals, and book one of several discounted lodging packages. We could lie to you and say we want to become sommeliers, but we actually just want to drink wine. Forget the swirl and smell and all that fancy stuff. Just drink. Don’t get us wrong, we appreciate wine. We just want to show that appreciation by getting down to drinking.
How do you sloppy joe? Some do the Manwich thing, others put a little more effort in. After you get a load of this recipe, you’ll never go back to the way it was. You’ll make this your go-to recipe. The lunch lady would be proud of your maturing tastebuds.
Homemade Sloppy Joes
1 tablespoon olive oil
8 ounces ground chuck
8 ounces ground sirloin
1 cup finely chopped sweet onion
1/2 cup finely chopped green bell
1/2 cup finely chopped carrot
2 garlic cloves, minced
1/4 cup dry red wine
2 cups crushed tomatoes
1 1/2 tablespoons light brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper
6 hamburger buns, toasted and split in half
Heat oil in a large skillet over medium-high; add ground chuck and sirloin, and cook 5 minutes, stirring often and breaking up meat as you stir. Add onion, bell pepper, carrot, and garlic; cook, stirring often, until meat is cooked through and vegetables are very soft, 7 to 8 minutes. Add wine, and cook, stirring often, until liquid is evaporated, 3 minutes. Stir in crushed tomatoes, brown sugar, Worcestershire sauce, salt, pepper, and crushed red pepper. Bring to a boil over medium-high, reduce to low and simmer 15 minutes, stirring occasionally. Divide mixture evenly on the bottom of buns, top with bun top, and serve immediately.
*recipe courtesy of My Recipes
Millennials may hate all things “old”, or do they? The Golden Girls—you remember that TV show from the 80s—are the coolest, most popular retirees around. It seems the younger generation finds our gals endearing, funny, and worthy of all kinds of products.
Since the Golden Girls are spicy, why not a line of Golden Girls hot sauce? Thanks to Always Fits we can Blanche things up any time we want to.
Choose from Desert Rose, Bea Spicy, Sicilian Fire, and our personal favorite based on name alone: Hot Slut.
The 4-pack sweat-fest will set you back $36.
There’s this fancy chef—Nick Stellino. He’s written 12 cookbooks and is the star of Storyteller in the Kitchen. He’s whipped up (bad pun, yes) a few recipes that you can dazzle mom with on her day.
Chocolate Chip Pancakes
2 cups all-purpose flour (sifted)
1-1/4 teaspoons salt,
2 teaspoons baking powder
1 teaspoon baking soda
6 tablespoons dark brown sugar
2 cups buttermilk
2 beaten egg yolks,
2 egg whites
2 tablespoons white sugar
1/4 teaspoon cream of tartar
1/2 cup semisweet chocolate chips
2 tablespoons softened butter or oil for cooking
Mix the dry ingredients into a large bowl. Add the buttermilk and egg yolks. Fold gently to make a batter. In a separate bowl, beat the egg whites with the cream of tartar and white sugar for 3-4 minutes to achieve a frothy, meringue-like consistency. Fold gently, into the batter. Preheat a nonstick griddle or pan over medium heat before brushing it lightly with a butter or oil. Use a spoonful (approximately 1/4 cup) of the batter for each pancake. Top with a tablespoon of the chocolate chips as it cooks. Turn the pancakes after 2 minutes and cook for another minute until nicely browned on both sides. Serve with softened butter and your favorite syrup.
Chorizo Potato Hash
3 tablespoons extra light olive oil
2 large russet potatoes peeled and cut into 1/4” dice
1 teaspoon chopped fresh thyme
1/3 cup seeded, finely diced red peppers
1/3 cup seeded, finely diced green peppers
1/2 pound crumbled and browned chorizo sausage
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped chives
1/2 cup beef broth.
In a nonstick sauté pan, bring the oil to a sizzle over medium-high heat. Add the potatoes and cook for 3 minutes. Add the thyme and the red and green peppers. Stir well and cook for 3 minutes. Add the chorizo, salt, pepper, and chives. Stir well and cook 1 minute. Pour in the beef broth and bring to a boil, reduce heat and simmer for 8-9 minutes until most of the liquid has been absorbed. Stir well, cook for 2 more minutes and serve.
Strawberries with Zabaglione & Orange Liqueur
1-pound fresh strawberries cut into quarters
½ cup plus 2 tablespoons orange liqueur (divided)
4 egg yolks
½ cup sugar
4 sprigs fresh mint for decoration (optional)
Place the strawberries in a bowl. Mix with 2 tablespoons of the orange liqueur and set aside. In the top half of a double boiler, whisk the egg yolks and sugar to a creamy consistency. Place the egg mixture over hot water in the bottom of the double boiler, making sure that the pot containing the eggs doesn’t touch the water. Beat the mixture well with a whisk until it starts to thicken, about 5 minutes. Be careful not to beat too long, or you will cook the eggs. Remove from the heat and stir in ¼ cup of the liqueur, whisking until it’s well incorporated. Return to the double boiler and whisk until the mixture is thickened, 3 to 5 minutes. Remove from the heat and set aside. Divide the strawberries among 4 wineglasses or dessert bowls, and spoon 1 tablespoon of the remaining orange liqueur over each. Top with the custard and decorate with a mint sprig, if you wish. This dessert can be eaten warm immediately, or it can be refrigerated and eaten later, chilled.
Wendy’s, what are you doing to us! Not only do we favor you over the other fast-food joints, but your Twitter feed is the best out there. No one can throw shade like Wendy’s. And how could we forget—your hip-hop album is da nuggets bomb!
Now, this. Just in time for summer—and only for a limited time—the Frosty Cookie Sundae.
The Frosty Cookie Sundae takes a chocolate or vanilla frosty, and then tops it with Chocolate Chunk Cookie pieces and Ghirardelli Chocolate sauce.
We need a moment…
The average price for this delectable deliciousness: $1.79.
Thank you, Wendy’s. We will forgo working on a summer body. Having a Frosty Sundae body is way more fun.