Strawberry Pineapple Iced Tea / #From Our Dinner Table

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 If you find refreshment in a glass of iced tea, then you are going to love this Strawberry Pineapple Iced Tea! It's simple to create and it's bursting with great flavor! 

This tea would be perfect for backyard get togethers, sitting on the porch watching the world go around, or picnics by the lake! No matter what you are doing, Strawberry Pineapple Iced Tea is refreshing, full of fun flavors and you will love it!

This tea is actually a sun tea. It sat for 3 1/2 hours in the sun brewing. I used a family size Luzianne iced tea bag and the sun did all the work! 

Strawberry Pineapple Iced Tea 

(printed recipe at end of page)

(makes 7 glasses of 16 oz. tea) 

5-16.9 ounce Purified Drinking Water Bottles

1 Luzianne Family Size Tea Bags

5-6 tbl. Turbinado Sugar

1-20 ounce can Pineapple Chunks

16 ounce package of Strawberries

1-Lime cut into 8 pieces

Ice

Skewer

Fill the jug with water from bottles.

 

Wash the berries and lime. Cut the lime in eight pieces and cut the tops off the strawberries.

Put the sugar, pineapple chunks, strawberries, and lime pieces into the water jug. The pineapple chunks will fall to the bottom of your jug. But no worries. They are fine there. Add the tea bag, put the lid on and tighten it. Take it outside to a sunny area and let it sit there. If you are not sure about the sugar amount, experiment with it. I used turbinado sugar because it has a bit of a unique taste, but white sugar or artificial sugar would work also. When I made this recipe, I started with 2 tbls. of sugar, and I felt that more was needed. If you think you want less sugar, start with less. You can always add more. 

 Doesn't this look refreshing and so full of flavor?!!

This jug of tea was done 3 hours after I set it in the sun. I tasted it to make sure it was done brewing. I looked for a taste that was mild, not bitter, and I made sure I could taste the berries and pineapple. Pour the tea into a pitcher, add 1 cup of ice or more if you wish, and garnish the pitcher by placing pineapple pieces and a strawberry on a skewer.

Enjoy your Strawberry Pineapple Iced Tea!

                 

Get More Iced Tea Recipes:

• • Butterfly Pea Flower Iced Tea Latte from Hezzi-D’s Books and Cooks
  • Cherry Pineapple Bubble Tea from That Recipe
  • Litchi Black Tea from Magical Ingredients
  • Peach Tea Brined Chicken Wingsfrom Palatable Pastime
  • Strawberry Pineapple Iced Tea from The Freshman Cook
  • Thai Iced Tea from Blogghetti

• 
  

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water, berries, limes, strawberries, tea bag, turbinado sugar

drinks, refreshment, tea, summer refreshment

beverages

Yield: 10- 8ounce glasses

Author: The Freshman Cook

Strawberry Pineapple Iced Tea

Prep time: 1 HourCook time: 3 HourTotal time: 4 Hour

Strawberry Pineapple Iced Tea is a recipe made for making sun tea. It is full of flavor from fresh fruit, and takes approx. 3 hours to cook itself.

Ingredients

Strawberry Pineapple Iced Tea

• 16.9 ounce Purified Drinking Water Bottles
• 1 Luzianne Family Size Tea Bags
• 6 tbl. Turbinado Sugar
• 20 ounce can Pineapple Chunks
• 16 ounce package of Strawberries
• Lime cut into 8 pieces
• Ice
• Skewer

Instructions

1. Fill the jug with water from bottles.
2. Wash the berries and lime. Cut the lime in eight pieces and cut the tops off the strawberries.
3. Put the sugar, pineapple chunks, strawberries, and lime pieces into the water jug. The pineapple chunks will fall to the bottom of your jug. But no worries. They are fine there. Add the tea bag, put the lid on and tighten it. Take it outside to a sunny area and let it sit there. If you are not sure about the sugar amount, experiment with it. White sugar or artificial sugar would work also. . You can always add more. 
4. This jug of tea was done 3 hours after it was set in the sun. Look for a taste that is mild, not bitter, and made sure you can taste the berries and pineapple. Pour the tea into a pitcher, add 1 cup of ice or more if you wish, and garnish the pitcher by placing pineapple pieces and a strawberry on a skewer.
5. Enjoy your Strawberry Pineapple Iced Tea!

https://www.thefreshmancook.com/2021/06/strawberry-pineapple-iced-teafrom-our.html

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Southwestern Tuna Salad Cups

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Anytime is the perfect time to enjoy these Southwestern Tuna Salad Cups! They make a great addition to a party or a buffet type meal, and of course they are a staple in my house during lent. Most of the recipe can be made ahead of time, with some last minute touches just before serving, making them convenient for any occasion! 
This recipe is a small take off on the usual tuna salad by adding salsa, sour cream, cheese and avocado, giving it some southwest flair. The cutest part of the recipe is the cup made from a mini tortilla. Baked in the oven, it is the perfect way to deliver the southwest flavor all the through.

Southwestern Tuna Salad Cups

4 1/4" diameter Street Taco Flour Tortilla
5 ounce can Solid White Albacore Tuna
3 tablespoon Salsa
1 teaspoon Mayonnaise
1 teaspoon Sour Cream
Mexican Style Blend Cheese
1 dollop Sour Cream
1 slice Avocado

Place mini tortilla in cupcake pan. Fold in pan by folding in once on each side. Bake at 350 degrees for 9-10 minutes, then let cool.

Mix together the tuna fish, salsa, mayonnaise and sour cream. Refrigerate until ready to serve.

 To serve, place a heaping scoop of tuna fish salad into cups.

Sprinkle cheese over top of tuna, add a scoop of sour cream and a small piece of avocado.

 Enjoy your Southwestern Tuna Salad Cups!

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Here are some other southwestern recipes you might like:

 

                             Southwestern Flatbread

             Southwestern Shrimp Spring Rolls

                    Southwestern Potato Bake

Thanks for dropping by!

Red, White and Blue Rice Krispie Cake Batter Pops

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It is Day 11 of our "15 Days of Red, White and Blue" series, and today we made Cake Batter Rice Krispies, and then rolled them into balls, and stuck them on a stick! Simple? Yes! Time consuming? Slightly! But delicious, and oh, so cute!

Rice Krispie Cake Batter Pops

(adapted from How Sweet Eats via Gimme Some Oven)
3 tablespoon Butter
1 10 oz. bag mini Marshmallows
1/4 cup Yellow Cake Mix
6 cups crispy Rice Cereal
1 (1.75 oz) container of Sprinkles
Red, White, and Blue Candy Melts
Sticks for Pops

Melt the butter over low heat in a large pan.
Add marshmallows.
Stir until they begin to melt.

Add in dry cake mix 1 spoonful at a time until combined.

Stir in cereal until it is completely covered with marshmallow.

Add sprinkles and mix in.

Start rolling the rice krispies into balls.
You can make them any size you want, but they look the best
when they are all a consistent size.
I wear gloves to do this, and I spray the gloves with
cooking spray to prevent sticking.

Melt  some white candy melts in a double boiler.

Dip the bottom of the sticks into the candy melts,
and then insert them into the rice krispie balls.
Let them setup.

Dip each ball into the white candy melt.

Melt some of the red candy melt.
Using a fork, dip it in the candy melt, and then swing it
side to side in the pan, over the rice krispie balls.
Let dry.

Melt blue candy melt.
Using a fork, use the same motion with the blue melt as you
did with the red melts, putting the blue over the red in spots.
Let dry.

Happy 4th of July!

Thanks for joining me today.

Stop by tomorrow to see what we are making
for Day 12~a 4th of July breakfast treat!

  We are partying at the following fun spots:
Crazy Sweet Tuesday
Tasty Tuesday

4th of July Cupcakes!

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We are smack in the middle of our "15 Days of Red, White and Blue" series, and I just couldn't wait any longer to post some really festive 4th of July cupcakes! I mean, what's a celebration without cupcakes? These cupcakes are not only perfect for the 4th of July, but they would fit right into an Olympic Celebration!!

4th of July Cupcakes

 Cupcakes

1 box Duncan Hines White Cake Mix

1 cup Sour Cream

1/2 cup Vegetable Oil

3 large Eggs

1 teaspoon Vanilla Extract

Americolor Holiday Red

Americolor Royal Blue

Antonia74 Frosting

6 oz warm Water

5 tablespoons Meringue Powder

1 teaspoon Cream of Tartar

2.25 pounds Confectioners Sugar

Marshmallow Fondant

1 cup of Mini Marshmallows

1 tablespoons Water

1 1/2 - 1 3/4 cup Confectioners Sugar

Preheat your oven to 350 degrees.

Place the cake mix, sour cream, vegetable oil and eggs

in a mixing bowl. Mix for 1 minute on low, then turn the 

speed to medium and mix for 2 additional minutes.

This recipe is from the Cake Doctor, white cake mix.

Divide your batter into thirds. I used three bowls, and tried

to distribute it evenly. Take the first bowl, and drop a few drops 

of Holiday Red into the batter. Stir until it is combined and

you are happy with the color.

Take your second bowl, and mix in a few drops of the 

Royal Blue. Mix well.

Use a small scoop or a tablespoon to place 1 scoop

of each color in your cupcake papers.

 Bake until done, about 20-25 minutes.

Let cool.

Let's make frosting!

I have used this frosting recipe a lot. I just love it!

It is called Antonia74 Royal Icing. I found it several years

ago on the cakecentral.com recipe page. It was developed by Antonia74.

Thank you Antonia!

In a mixing bowl, pour in the warm water and the meringue 

powder. Mix it with a whisk by hand until it is frothy

and thickened, about 30 seconds.

Add the cream of tartar and mix for 30 more seconds.

Pour in all the confectioners sugar at one time.

Using your paddle attachment, and on the lowest speed,

mix slowly for a full 10 minutes.

You will not need all the icing this recipe makes for the

cupcakes. Scoop some into a bowl for the red, 

some for the blue, and then the white. Using a Wilton

#2A tip decorate the cupcakes with the icing like above.

As you can see,

I tried 3 different ways to put the icing on the cupcakes.

The middle one was my favorite, so I made

 the rest of the cupcakes just like it.

Let's make fondant!

Place the marshmallows in a 1 cup measuring cup 

and push down to pack them in.

Microwave for 20 seconds. Just long enough for

them to soften and puff up. Stir with a spoon

until well combined. It should look soupy at this point. 

Add the sugar and mix until it is not sticky. 

Now take it out of the bowl and knead

with your hands. Knead for about 5-7 minutes. 

You only need a small amount for these cupcake

toppers. Pull three equal size pieces from your

piece of fondant. Flatten each piece out. 

Use gloves if you have them. Curve the flattened

piece a little, and drop a few drops of holiday red onto the small

fondant piece. Kneed the fondant piece until it is the color you want.

Do it again with the royal blue color. 

Once you have colored the fondant, 

take a small piece off of each color.

Place then together like above.

Start to knead the three colors together.

You want to create a piece of fondant that shows all the

colors clearly. Over kneading will make the 

colors meld together too much.

Once you have the colors looking pretty, 

roll the fondant with a rolling pun.

Cut out the letters USA from your piece of fondant.

The letters at the top were cut first.

Each time you knead the colors together,

they get a little more distorted.

They still look great, just darker.

Place the letters on top of the cupcake.

Happy 4th of July!

Thanks for joining me today!

We are starting the party early for the 4th!
Here's where we are linking up:
Cupcake Tuesday

Crazy Sweet Tuesday

Works For Me Wednesday

Patriotic Project Parade Linky Party