Honey Deuce

Photo: Instagram/brookessunshine

It only makes sense that the hottest tennis tournament in the US boasts this refreshing pink drink as its cocktail of choice. The price increased to $23 per drink this year, so enjoy the at-home version for less.

Ps: The name is a play on the tie score of 40-40 known in tennis as "deuce."

Ingredients

• 1 1/4 oz. Grey Goose vodka

• 3 oz. Fresh squeezed lemonade

• 1/2 oz. Chambord or premium raspberry liqueur

• Crushed ice

• Frozen honeydew melon balls for garnish

Instructions

1. Fill a chilled highball glass with ice and add Grey Goose vodka.

2. Top with lemonade and then add Chambord.

3. Garnish with a skewer of honeydew melon balls (note: place honeydew melon in the freezer beforehand. Then, to create melon balls, use a melon baller).

Crispy Parmesan Air Fryer Zucchini Chips

Photo: Feel Good Foodie

An oldie but a goodie made healthy.

For the Chips

• 2 large zucchinis about 8” long, sliced ¼” thick

• 1 large egg

• 2 tablespoons milk

• ½ cup all-purpose flour (use gluten-free flour if you want to make this gluten-free)

• 1 cup panko bread crumbs (use gluten-free breadcrumbs to make it gluten-free)

• 1 cup Grated Parmesan cheese grated

• ½ teaspoon garlic powder

• ½ teaspoon Italian seasoning

• Cooking spray

For the Dip

• ½ cup sour cream

• 2 tablespoons Grated Parmesan cheese

• ½ tablespoon Italian seasoning

• ½ teaspoon garlic powder

• ½ teaspoon dried dill

• Salt and pepper to taste

Directions

• Add the flour to a small, shallow bowl.

• In another bowl, combine the milk and egg and whisk until fully combined.

• In a third bowl, combine the panko bread crumbs, parmesan cheese, garlic powder and Italian seasoning.

• Dip each zucchini slice into the flour, followed by the egg mixture, and then the breadcrumb mixture, pressing gently to coat.

• Spray the air fryer basket with cooking spray. Add the zucchini to the basket in a single layer and cook at 400°F for 8 minutes, flipping halfway through.

• Make the dip. In a small mixing bowl, whisk together the sour cream and parmesan cheese, Italian seasoning, garlic powder and dill. Season to taste with salt and pepper and serve with the zucchini chips.

This Feel Good Foodie recipe is just as the creator Yumna intended, “That was good – so good!” If you love this one, make sure to check out her other recipes including her authentic Lebanese dishes. Delish!

Caramelized Onion Dip

What’s the one thing people hover around at a party? Onion dip. Because once you start, you can’t stop.

Ingredients

• 1 Tbsp unsalted butter

• 1 Tbsp peanut oil

• 1 large red onion, quartered, thinly sliced

• 1  cup sour cream

• 1  cup mayonnaise

• 1/4 tsp salt

• 1/4 tsp cayenne pepper

• 1 tsp red pepper flakes

• 1/8 tsp Tabasco sauce

Instructions

1. Sauté onion in butter and oil until caramelized (golden brown), about 20 minutes. 

2. Cool and combine with remaining ingredients. 

3. Mix well and chill for at least 1 hour. 

4. Serve with crackers or chips.

Thank you to our longtime friend and fan Allen for his delectable recipe.

Prosecco Grapes

In Spain, the tradition of eating 12 grapes in 12 seconds, brings you good luck for the 12 months ahead. This recipe combines the Spanish tradition with the American tradition of a champagne toast.

Ingredients

• 2 lb. green grapes

• 1 (750-ml) bottle prosecco

• 4 oz. vodka

• 1/2 c. sugar

1. Wash and dry grapes

2. Place the grapes in a bowl and pour in the prosecco and vodka. Store in the fridge. Allow them to soak for at least an hour.

3. Drain the grapes and place them on a baking sheet. Sprinkle the sugar over the top to coat.

4. Serve

Peanut Butter Blossoms

This week's Tailgate Treat is a combo of all things good in the world.

Ingredients

• 1/2 cup granulated sugar

• 1/2 cup packed brown sugar

• 1/2 cup creamy peanut butter

• 1/2 cup butter, softened

• 1 egg

• 1 1/2 cups all-purpose flour (you can substitute gluten-free baking flour)

• 3/4 teaspoon baking soda

• 1/2 teaspoon baking powder

• Additional granulated sugar

• About 36 Hershey's Kisses, unwrapped

Instructions

• Heat oven to 375°F. In a large bowl, beat 1/2 cup granulated sugar, brown sugar, peanut butter, butter and egg with an electric mixer on medium speed, or mix with a spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.

• Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place them about 2 inches apart.

• Bake for 8 to 10 minutes or until the edges are light golden brown. Immediately press 1 milk chocolate candy in the center of each cookie. Remove from cookie sheets to cooling rack.

This could be one of my favorite things my mom makes. So basically, yes, I am blaming her for my love of a PB & chocolate combination.

Pumpkin Bars

Too good to pass up.

Bar Ingredients

• 2 cups flour (see below for gluten free options)

• 2 tsp baking powder

• 2 tsp baking soda

• 1/2 tsp salt

• 2 tsp cinnamon

• 1 tsp pumpkin spice

• 2 cups sugar

• 1 cup chopped nuts

• 1 cup oil

• 4 eggs

• 1 16-ounce can of pumpkin

1. Preheat oven to 350 degrees.

2. Combine all ingredients and mix until blended.

3. Bake in lightly greased 10 x 15 baking sheet for 20 - 25 mins.

Frosting Ingredients

• 3 ounces of cream cheese

• 6 Tbsp margarine

• 1 tsp vanilla

• 2 cups powdered sugar

• 1 Tbsp milk

1. Beat until smooth, more milk may be added if needed.

The recipe is straight from our co-founders’ family cookbook. Mom makes these and they certainly don’t last long as they’re so good. If they do last longer than 10 mins in your kitchen, make sure to refrigerate.

We have made these gluten free by using Bob’s Red Mill Gluten Free baking flour or Cup 4 Cup gluten free flour.

French Onion Soup

While this recipe is a little bit of a time commitment, it's pretty easy and tastes as good as it smells when you're cooking it.

Ingredients

• 1/2 cup unsalted butter

• 4 onions, sliced

• 2 garlic cloves, chopped

• 2 bay leaves

• 2 fresh thyme sprigs

• Kosher salt and freshly ground black pepper

• 1 cup red wine, about 1/2 bottle

• 3 heaping tablespoons all-purpose flour (use gluten free flour for gluten free option)

• 8 cups beef broth

• 1 baguette, sliced (use gluten free baguette for gluten free option)

• 1/2 pound grated Gruyere

Instructions

1. Melt the stick of butter in a large pot over medium heat.

2. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.

3. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, which could take up to an hour. Stir every once in a while.

4. Discard the bay leaves and thyme sprigs.

5. Dust the onions with the flour and give them a stir. Turn the heat down to medium-low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.

6. Add the beef broth, bring the soup back to a simmer, and cook for 10 minutes.

7. Season, to taste, with salt and pepper.

For the bread:

1. When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

1. Ladle the soup in bowls and float several of the Gruyere croutons on top.

2. Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

The original recipe is from Tyler Florence and as expected, Food Network features a plethora of his amazing recipes and this one.

The Viral Dr. Pepper Margarita

Photo: Feline Vodka

The internet's viral Dr. Pepper Margarita may be just what this short week full of sports ordered.

Ingredients

• 2 oz tequila

• 1 can of Dr. Pepper

• Juice of one lime

• 1 oz triple sec

• Ice

• Lime wedge and salt for garnish

Instructions

1. Fill a shaker with ice and the tequila.

2. Squeeze in the lime and shake.

3. Salt the rim and pour in the shaker contents. Top with Dr. Pepper.