Atomic Fireball Pickled Beets

 8 - 10 medium beets

2 T. mustard seeds

4 T. whole black peppercorns

2 star anise

2 c. white wine vinegar

2 c. water

8 Atomic Fireball candies

2 bay leaves

1/2 t. dried thyme

6 cloves garlic

3 T. sugar

2 cinnamon sticks

1 medium onion

1 pinch red pepper flakes

Rinse the beets and cook them.  Cool slightly and peel.  Cut into bite-size chunks.  Peel the onion and cut into small pieces. Combine the mustard seeds, peppercorns, star anise, vinegar and water in a saucepan.  Add the salt, atomic fireballs, bay leaves, thyme, garlic, sugar, cinnamon stick, and red pepper.  Add 3/4 of the chopped onion to the saucepan.  Stir over medium-high heat until sugar dissolves.  Then bring the brine to a boil, reduce the heat to medium-low and simmer for 5 minutes.

Put the beets and the remaining onion into jars.  Carefully pour the hot brine over the beets.  Put on the lids.  Allow the beets to cool to room temperature then refrigerate.  The beets will be ready in 24 hours and will keep for 6 weeks in the refrigerator.

If you can find cipollini onions, you can use 8 of these instead of the regular onion.

 

PEACH ICE CREAM PIE

 6 ice cream sugar cones

1/2 c. toffee bits

3 T. butter, melted

2 c. finely chopped peeled fresh peaches

1/2 c. sugar

2 T. fresh lemon juice

1 T. cornstarch

4 c. vanilla ice cream, softened

1 T. caramel ice cream topping

2 T. toffee bits

Break up the sugar cones and place in a food processor with the toffee bits. Pulse until coarsely ground. Drizzle with the butter, pulse just until blended. Press into the bottom and up the sides of an ungreased 9″ pie plate. Freeze at least 30 minutes.

In a saucepan, mix 1 c. peaches, sugar, lemon juice and cornstarch; cook over medium heat until thickened and bubbly. Reduce the heat to low, cook for 2 more minutes. Remove from heat and cool slightly. Stir in the remaining peaches, cool completely.

Reserve 1/2 c. peach mixture for topping, refrigerate, covered. Beat the ice cream with the remaining peach mixture until just blended. Pour into the crust. Freeze, covered, overnight. When ready to serve, top with reserved peach mixture, caramel topping and toffee bits.

You can usually find the toffee bits near the chocolate chips in the grocery store. You want the ones that are just toffee bits without chocolate covering. They might also be called brickle bits or butter brickle bits.

Frozen Banana Bites

 

Frozen Banana Bites

Ingredients

• 1 Banana

• 2 T. Peanut Butter

• 1/4 c. Chocolate Chips

• 1 tsp Coconut Oil

Instructions

1. Cut the banana into 12 rounds

2. Divide the peanut butter onto 6 of the banana slices and top with the remaining 6 slices, giving you 6 banana and peanut butter “sandwiches”

3.  Place banana sandwiches into the freezer for 1-2 hours

4.  Once bananas are frozen, melt chocolate chips and coconut oil in the microwave for roughly 30 seconds

5.  Dip each banana sandwich into the chocolate or drizzle the chocolate over

6. Place back into the freezer for 15-20 minutes

Red, White and Blue Sangria

 

Red, White, and Blue Sangria

Ingredients

• 1 bottle of dry white wine
• 1 c ginger ale
• 1/2 c of strawberry vodka
• 1/4 c brandy
• Strawberries
• Blueberries

Instructions

• Add wine, ginger ale, vodka and brandy in a pitcher and stir
• Stir in chopped strawberries and blueberries
• For more flavor, muddle strawberries in glass before pouring sangria.
• Enjoy!