Pop-N Watermelon Agua Fresca

POPlicious!

Yes people, I love candy and I love Pop Rocks. And if you haven't notice I have an addiction to all things Mexican. So here we go!  I have one of my favorite beverages, Agua Fresca, which is just fruit water. 

 

I kicked it up with some frozen all-natural, all-fruit Popsicles. Make sure you allow the fruit bars to sit out for a few minutes to make them easier to remove from the stick.

Then I added  some watermelon which is perfect this time of year. 

But make sure you don't forget the main ingredient, POP ROCKS!

Look how pretty they are! Just the perfect shade of pink...

 

Everything is mixed into this beautiful picture, filled with ice and served nice and chilled. Add extra pop rocks to the jar if you have any left. Stand back because they're about to pop everywhere!

 

I always make this for my Baby Girl Birthday and sometimes I add frozen strawberries to the mix to act as ice cubes. Perfect for a pretty and pink party!

Drink Up!


Pop-N Watermelon Agua Fresca

Prep Time: 5 minutes
Total Time: 10 minutes
Servings: 4-6

Ingredients:

1 small watermelon or 6 c. watermelon juice
4 all fruit Popsicle bars-strawberry
6 packs of pop rocks
32 oz. water
2 tbsp. sugar (optional)

Directions:

Cut watermelon into cubes, place in blender and blend well. Strain water melon juice into a large bowl. Use pulp to make ice cubes. Place juice back into blender and add Popsicle that have been removed from their sticks. Blend everything together. Place into a large jar, add sugar and mix well. Fill jar with ice cubes. Place pop rocks in a bowl.

Dip glasses into water and coat with Pop rocks. Serve. Add extra pop rocks to Agua Fresca if desired.

POPlicious!

Yes people, I love candy and I love Pop Rocks. And if you haven't notice I have an addiction to all things Mexican. So here we go!  I have one of my favorite beverages, Agua Fresca, which is just fruit water. 

 

I kicked it up with some frozen all-natural, all-fruit Popsicles. Make sure you allow the fruit bars to sit out for a few minutes to make them easier to remove from the stick.

Then I added  some watermelon which is perfect this time of year. 

But make sure you don't forget the main ingredient, POP ROCKS!

Look how pretty they are! Just the perfect shade of pink...

 

Everything is mixed into this beautiful picture, filled with ice and served nice and chilled. Add extra pop rocks to the jar if you have any left. Stand back because they're about to pop everywhere!

 

I always make this for my Baby Girl Birthday and sometimes I add frozen strawberries to the mix to act as ice cubes. Perfect for a pretty and pink party!

Drink Up!


Pop-N Watermelon Agua Fresca

Prep Time: 5 minutes
Total Time: 10 minutes
Servings: 4-6

Ingredients:

1 small watermelon or 6 c. watermelon juice
4 all fruit Popsicle bars-strawberry
6 packs of pop rocks
32 oz. water
2 tbsp. sugar (optional)

Directions:

Cut watermelon into cubes, place in blender and blend well. Strain water melon juice into a large bowl. Use pulp to make ice cubes. Place juice back into blender and add Popsicle that have been removed from their sticks. Blend everything together. Place into a large jar, add sugar and mix well. Fill jar with ice cubes. Place pop rocks in a bowl.

Dip glasses into water and coat with Pop rocks. Serve. Add extra pop rocks to Agua Fresca if desired.

More Than a Mouthful Cheesylicious Cheeseburger

OH MY!

Delicious, cheesy, yummy, cheesy, yes I said cheesy twice. This burger is more than a mouthful. Hello people, you know I have been grilling since Mother's Day.

I just realized that I had not made a beef burger on my site since we started this blogging thing. I wanted to create a monster burger and I think I've accomplished my mission.

 
First things first, I started with ground chuck. Ground chuck will give you just the amount of fat ratio to make a nice, juicy burger.

Trick: I added a little olive oil to the meat for moisture and a lot of my favorite spices. Using a 1 cup measuring cup I formed this 1/2 pound beauties.

Good buns, great cheese, equates to a great burger.  It doesn't matter what meat you use, if you fail to have a great burger bun and great cheese, you have defeated your purpose of creating a great burger.

I purchased freshly made buns from my baker, I used Gouda, mozzarella and sharp cheddar cheeses. Also, don't forget the fresh tomatoes and lettuce. A little mayonnaise and it's heaven on a plate.

Look at this burger people, I told you it was more than a mouthful. And yes people, that is a Jarritos in the background!

 

Don't Forget to Vote for Me!

More Than a Mouthful Cheesylicious Cheeseburger

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4 burgers

Ingredients:

2 lbs ground chuck
4 slices of Gouda cheese
4 slices sharp cheddar cheese
4 slices mozzarella cheese
1 1/2 tbsp. creole seasoning
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. black pepper
4 burger buns
lettuce
tomatoes
mayonnaise
3 tbsp. extra virgin olive oil
 
Directions:

Prepare Barbeque grill.

In a large bowl add ground meat, mix seasoning blend and set aside. Add 3 tablespoonfuls of extra virgin olive oil to meat. Add all the seasoning blend except 1 tablespoon, mix well.

Use a 1 cup measuring cup and pack down with meat, drop onto plate and flatten into a perfectly round patty. Repeat. Season both sides of burgers with remaining seasoning blend. Grill for about 6-7 minutes per side. Place cheese on top to melt and assemble burger.

OH MY!

Delicious, cheesy, yummy, cheesy, yes I said cheesy twice. This burger is more than a mouthful. Hello people, you know I have been grilling since Mother's Day.

I just realized that I had not made a beef burger on my site since we started this blogging thing. I wanted to create a monster burger and I think I've accomplished my mission.

 
First things first, I started with ground chuck. Ground chuck will give you just the amount of fat ratio to make a nice, juicy burger.

Trick: I added a little olive oil to the meat for moisture and a lot of my favorite spices. Using a 1 cup measuring cup I formed this 1/2 pound beauties.

Good buns, great cheese, equates to a great burger.  It doesn't matter what meat you use, if you fail to have a great burger bun and great cheese, you have defeated your purpose of creating a great burger.

I purchased freshly made buns from my baker, I used Gouda, mozzarella and sharp cheddar cheeses. Also, don't forget the fresh tomatoes and lettuce. A little mayonnaise and it's heaven on a plate.

Look at this burger people, I told you it was more than a mouthful. And yes people, that is a Jarritos in the background!

 

Don't Forget to Vote for Me!

More Than a Mouthful Cheesylicious Cheeseburger

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4 burgers

Ingredients:

2 lbs ground chuck
4 slices of Gouda cheese
4 slices sharp cheddar cheese
4 slices mozzarella cheese
1 1/2 tbsp. creole seasoning
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. black pepper
4 burger buns
lettuce
tomatoes
mayonnaise
3 tbsp. extra virgin olive oil
 
Directions:

Prepare Barbeque grill.

In a large bowl add ground meat, mix seasoning blend and set aside. Add 3 tablespoonfuls of extra virgin olive oil to meat. Add all the seasoning blend except 1 tablespoon, mix well.

Use a 1 cup measuring cup and pack down with meat, drop onto plate and flatten into a perfectly round patty. Repeat. Season both sides of burgers with remaining seasoning blend. Grill for about 6-7 minutes per side. Place cheese on top to melt and assemble burger.

Confetti Cheese Dip

Dip TIME!

My favorite time of the day is when I can eat a big bowl of hot, cheesy, dip! This dip is not only hot and cheesy but it's just plain, dreamy. Yes, I said dreamy. After you eat it I promise you will dream about it!

I started with a whole bunch of veggies. Just a big bowl of confetti goodness. I tossed them in olive oil with a pinch of pink salt and pepper and roasted them until a little blackened on both sides. 

Allow the veggies to cool then peel and devein the bell peppers.  Place all the veggies in the blender and pulse, leaving a little bit chunky.

Place everything into a greased pan and top with mozzarella balls. Bake for about 15 minutes, then broil for a few minutes.

Don't forget to toast some nice bread drizzled with a little olive oil.

Let's eat! This dip lasted only five minutes in my house. Just long enough to take a few pictures.

Confetti Cheese Dip

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6

Ingredients:

2 bell peppers, different color if available
2 Serrano
1 fresh jalapenos
2 c. grape tomatoes
2 c. sharp cheddar cheese, grated
1/2 c. parmigiano-reggiano, grated
4 oz. cream cheese, room temperature
1/2 c. sour cream
12 oz. marinated mozzarella balls
1/2 tsp. black pepper
1/2 tsp. creole seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder

Directions:

Heat oven to broil. Place tomatoes, Serrano peppers, jalapenos and bell peppers on a baking sheet. Top with olive oil and a pinch of salt and pepper. Mix well and broil until lightly blackened on both sides and tomatoes began to shrink.  When vegetables are cooked, remove from oven and let rest for about 5 minutes.


Preheat oven to 375 degrees

You can peel the peppers if desired. Don't forget to devein the bell peppers. Place all the veggies in a food processor and pulse until nice and chunky.  Place vegetables into a bowl. Add all cheeses except mozzarella balls and mix well. Add seasonings and mix well. Fold in sour cream.

Spray a small baking pan with cooking spray and spread mixture inside. Top mixture with mozzarella balls. Bake for about 15 minutes then broil for a few minutes to brown the top. Serve with toasted bread, cracker or chips.

Dip TIME!

My favorite time of the day is when I can eat a big bowl of hot, cheesy, dip! This dip is not only hot and cheesy but it's just plain, dreamy. Yes, I said dreamy. After you eat it I promise you will dream about it!

I started with a whole bunch of veggies. Just a big bowl of confetti goodness. I tossed them in olive oil with a pinch of pink salt and pepper and roasted them until a little blackened on both sides. 

Allow the veggies to cool then peel and devein the bell peppers.  Place all the veggies in the blender and pulse, leaving a little bit chunky.

Place everything into a greased pan and top with mozzarella balls. Bake for about 15 minutes, then broil for a few minutes.

Don't forget to toast some nice bread drizzled with a little olive oil.

Let's eat! This dip lasted only five minutes in my house. Just long enough to take a few pictures.

Confetti Cheese Dip

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6

Ingredients:

2 bell peppers, different color if available
2 Serrano
1 fresh jalapenos
2 c. grape tomatoes
2 c. sharp cheddar cheese, grated
1/2 c. parmigiano-reggiano, grated
4 oz. cream cheese, room temperature
1/2 c. sour cream
12 oz. marinated mozzarella balls
1/2 tsp. black pepper
1/2 tsp. creole seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder

Directions:

Heat oven to broil. Place tomatoes, Serrano peppers, jalapenos and bell peppers on a baking sheet. Top with olive oil and a pinch of salt and pepper. Mix well and broil until lightly blackened on both sides and tomatoes began to shrink.  When vegetables are cooked, remove from oven and let rest for about 5 minutes.


Preheat oven to 375 degrees

You can peel the peppers if desired. Don't forget to devein the bell peppers. Place all the veggies in a food processor and pulse until nice and chunky.  Place vegetables into a bowl. Add all cheeses except mozzarella balls and mix well. Add seasonings and mix well. Fold in sour cream.

Spray a small baking pan with cooking spray and spread mixture inside. Top mixture with mozzarella balls. Bake for about 15 minutes then broil for a few minutes to brown the top. Serve with toasted bread, cracker or chips.