Mint Julep Dip - Weekend Recipe

We have a shady area next to the house which is becoming a struggle.  It is hard to get anything to want to grow there.  I have lost more perennials in that garden in just two seasons, than I lost in the flood catastrophe a few years ago.

So one of my solutions was to plant mint there.  Mint will grow anywhere, dry, wet, shade, sun.  But it will not grow as quickly or as well in conditions that are not ideal.  That has always been my way to control mint - put it in a place where it competes with a tree for water, grow it in the shade, etc. That is working in the side yard, but even stunted I am getting a large harvest of mint.  So I decided to create dip with the many surplus mint sprigs I have collected.


Mint Julep Dip

This will remind you of a summer cocktail and go well with warm sweet pastry or plain donuts or muffins.




6 Tbls. sugar
1 Tbls. packed fresh mint leaves (I used Kentucky Colonel and chocolate mint)
6 ounces of cream cheese, softened (1/4 cup)
1/4 cup milk
2 Tbls. bourbon

In a small bowl, combine sugar and mint leaves.  Using a wooden spoon mash the mint and sugar until fragrant.  Should take about 30 to 60 seconds.  In a blender combine sugar mixture, cream cheese, milk and bourbon.  Cover and process until smooth.  Serve immediately.  Make 1 1/4 cups.

NOTE in photo  I was unable to label the mint plants but peppermint is in the lower right corner, pineapple mint is in the center bottom next to the violet with the heart-shaped leaves.  The Kentucky Colonel is along the fence above the chair and the chocolate mint is against the house.

Strawberry Lavender Spritzer - Weekend Recipe

Before the Strawberries are all gone you just have to try this wine spritzer.  Perfect in a punch bowl at your garden party.  I am making a non-alcoholic version to serve at the Villa Park Gardenwalk next Weekend!

Strawberry - Lavender Wine Spritzer

• 1/4 cup orange juice

• 1 cup fresh strawberries

• 1 tablespoon fresh lavender buds

• 3 cups white wine (or one 750 ml bottle)

• 4 cups club soda or seltzer water

• 4 to 6 fresh lavender sprigs

• 4 to 6 fresh strawberries

In a blender or food processor, blend the orange juice, 1 cup of strawberries, and lavender flowers.

Transfer to a jug or bowl.  Pour wine over the blended mixture and allow to steep for 30 minutes; then strain into a punch bowl, discarding solids. To serve, fill a wineglass half full with flavored wine and top with mineral water. Garnish with a sprig of lavender and a strawberry.

For a non-alcoholic version use white grape juice or apple juice,instead of wine.

Broccoli Sunflower Salad - Weekend Recipe

Sunflower seeds and broccoli go amazingly well together.  So when I saw this recipe on the Taste of Home Website, I realized this particular recipe would be great with Backyard Patch Herb Mixes, so I tied it out.

Broccoli Sunflower Salad

2 quarts water

6 cups fresh broccoli florets

3 tablespoons rice vinegar

3 tablespoons reduced-sodium soy sauce

3 tablespoons sesame oil

Sugar substitute equivalent to 1 tablespoon sugar (Like Spenda sugar blend)

1 Tbls Backyard Patch Herbal Spread Herb Mix or Backyard Patch Herb Cheese Dip Herb Mix

1/4 cup unsalted sunflower kernels

Directions

In a large kettle, bring water to a boil. Add broccoli; cover and cook for 3 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry.

In a small bowl, whisk the vinegar, soy sauce, oil and sugar substitute. Pour over broccoli; toss to coat. Cover and refrigerate for at least 1 hour, stirring several times. Just before serving, stir in sunflower kernels. Yield: 6 servings.

Originally published as Sunflower Broccoli Salad in Light & Tasty October/November 2004, p59, found on and adapted from the version on the Taste of Home website.

Nutritional Facts

3/4 cup: 121 calories, 10g fat (1g saturated fat), 0 cholesterol, 322mg sodium, 6g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

Citrus Body Scrub - Bath Blend of the Month

Dried citrus peel makes a wonderful face and body scrub.  You can make your own easily by saving the peels from citrus as you eat it, then running it through the blender or food processor.  If you want you can also purchase already dried and ground orange and lemon peel.

Citrus Body Scrub

1 Tbls dried citrus peel
2 Tbls plain yogurt or sour cream
1 tsp honey

Mix together all the ingredients and stir until smooth. Makes 1 ounce or about 1/8 cup of scrub.

To Use: Massage into damp skin and rinse well with warm water.  Pat skin dry.

Storage: Store any left over scrub in the refrigerator and use within 3 days.