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

• 
  

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, follow our Pinterest board, too!

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

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Strawberry Pineapple Iced Tea

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Cheesy Stuffed Air Fryer Wontons/#From Our Dinner Table

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     With summer right around the corner, it's the perfect time to try out some new-to-you appetizers for parties and get togethers. I enjoy serving appetizers for any occasion, and summer picnics and back yard parties are the perfect place for these new, fun and tasty small bites.

     Cheesy Stuffed Air Fryer Wontons will fit into any party, and they are fun and tasty. Full of shredded cheese, cream cheese, and onion, they come together in no time at all.

     I used finely shredded cheese to put these Cheesy Stuffed Wontons together. Some of them have Colby and Monterey Jack, some are made with Cheddar and Mozzarella, and the third type was made with 4 Cheese and Mozzarella. 

Cheesy Stuffed Air Fryer Wontons

(makes 2 dozen)

(Printable recipe at end of page)

1/4 cup Onion, diced

2 dozen uncooked Wonton Wrappers

4 ounces Cream Cheese Block

1 package Shredded Fiesta Blend Cheese

1 package Shredded Cheddar Cheese

1 package Shredded Mozzarella Cheese

1 package Shredded Colby Cheese

1 package Monterey Jack Cheese

small bowl of Cold Water  

Chop the onion into small pieces.

 

Slice the cream cheese into several 

slices, then cut slices into squares.

Pour the cheese into a bowl and

mix the flavor combo together. 

Mix to your preference. 

               

Place a piece of cream cheese in 

the middle of the wonton. Top 

cream cheese with 1+1/2 tbl. 

of shredded cheese.

                                                    

To seal the wontons, dip a small 

paintbrush into a cup of water and 

lightly brush the inside edges of the 

wonton with water.

Pinch the edges of the wontons together. 

              

Place the wontons in the air fryer. 

   Cook for 3-4 minutes.                       

Another way to finish off these 

Cheesy Stuffed Air Fryer Wontons

is to drizzle cheese over the top of 

the wontons when you place them 

in the air fryer. Cook them 3 minutes.

                   

                                                               I am so happy you stopped by today. Thanks for joining me. These Cheesy Stuffed Air Fryer Wontons are easy to make and so tasty and fun to eat. Besides having these as an appetizer, they also make an easy snack. Scroll to the bottom of the page for a printable recipe!

                                         

These Cheesy Air Fryer Wontons were made as part of a cooking bloggers group. The task was to make a cheesy recipe. I think you are going to love all the fun and tasty recipes from everyone:

Get More Cheesy Recipes:

• • Cheddar Chive Bread from Karen's Kitchen Stories
  • Cheesy Stuffed Air Fryer Wontons from The Freshman Cook
  • Cucumber Tea Sandwiches with Cream Cheese from Art of Natural Living
  • Double Cheese Stuffed Crust Taco Pizza from Magical Ingredients
  • Instant Pot Cheesy Hamburger Helper from Cheese Curd in Paradise
  • Keto Everything Bagel Cheese Crisps from Blogghetti
  • Malai - Romanian Cheese Filled Cornbread from Pandemonium Noshery
  • The Best Triple Flavor Instant Pot Cheesecake:  Three Cheesecakes in One from Hezzi-D's Books and Cooks
  • Welsh Rarebit from That Recipe

• 
  
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, follow our Pinterest board, too!

If you are looking for more recipes from The Freshman Cook, check out my web page and other social media sites below:

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Here is a printable recipe:

 

Yield: 2 dozen

Author: The Freshman Cook

Cheesy Stuffed Air Fryer Wontons

A fun and tasty appetizer, this cheesy little bite is perfect for parties, backyard get together or dinnertime!

Ingredients

Cheesy Stuffed Air Fryer Wontons

• 1/4 cup Onion, diced
• 2 dozen uncooked Wonton Wrappers
• 4 ounces Cream Cheese Block
• 1 package Shredded Fiesta Blend Cheese
• 1 package Shredded Cheddar Cheese
• 1 package Shredded Mozzarella Cheese
• 1 package Shredded Colby Cheese
• 1 package Monterey Jack Cheese
• small bowl of Cold Water

Instructions

Cheesy Stuffed Air Fryer Wontons

1. Chop the onion into small pieces.
2. Slice the cream cheese into several slices, then cut slices into squares.
3. Pour the cheese into a bowl and mix the flavor combo together.
4. Mix to your preference.
5. Place a piece of cream cheese in the middle of the wonton. Top cream cheese with 1+1/2 tbl. of shredded cheese.
6. To seal the wontons, dip a small paintbrush into a cup of water and lightly brush the inside edges of the wonton with water.
7. Pinch the edges of the wontons together.
8. Place the wontons in the air fryer. Cook for 3-4 minutes.
9. Another way to finish off these Cheesy Stuffed Air Fryer Wontons is to drizzle cheese over the top of the wontons when you place them in the air fryer. Cook them 3 minutes.

Similar Recipes:

Summer Berry Charcuterie Board

 Southwestern Deviled Eggs

Mushroom Ceviche

https://www.thefreshmancook.com/2021/05/cheesy-stuffed-air-fryer-wontonsfrom.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Cheesy Stuffed Air Fryer Wontons

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Sweet Pumpkin Persimmon Ginger Creme Brulee/#FamilyBakingChallenge

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Sweet Pumpkin Persimmon Ginger Crème Brulee is a mouthful of a title, but this amazing dessert is something special! It is soft and creamy, yet a bit tangy, filling your mouth with the sweet flavors of persimmon, fresh ginger and cream. One great bonus to this tasty recipe~it can be made up to 2 days ahead of when you will be serving. Finish with the crunchy top right before serving!

Sweet Pumpkin Persimmon 

Ginger Crème Brulee

(makes 8 )

(printable recipe at end of page)

4 small Sweet Pumpkin Persimmons

2 cups Heavy Whipping Cream

1/2 inch piece Fresh Ginger

8 large Egg Yolks

6 tablespoons Sugar

coarse sugar for top of Brulee 

or a mix of white and brown sugar

Peel, then chop the Sweet Pumpkin Persimmons into small cubes. In a medium saucepan, heat the cream, persimmons and ginger over medium heat, just to a simmer. Remove from heat. Let the persimmon steep in the cream for 30 minutes.

Once the cream mixture has cooled, blend the mix in a blender until the persimmon is very smooth.

Use a large bowl to whisk the eggs with sugar. Gently whisk the cream mixture into the yolk mix.

Lay cheesecloth over a sieve and pour the custard base through it to remove any persimmon pulp. This will ensure that you have a silky smooth brulee.  

Preheat your oven to 300 degrees F.  Place the crème brulee dishes in a roasting pan. Pour the custard mix into the dishes.

Pour hot water into the roasting pan until it reaches halfway up the side of the creme brulee dishes. Bake abut 20-25 minutes until the custard is set but still jiggly in the center. Cool the custard completely. You can cover and chill for up to 2 days.

To brulee the tops, sprinkle 1 tablespoon of sugar over each dish. Use a kitchen torch to heat the sugar, or place the cups on a baking sheet  and broil on high, being careful until the the sugar is bubbling and melting and golden brown. Remove from broiler and set aside for the dishes to rest and the sugar will harden to make a crisp top. 

Thanks so much for stopping by today! I hope you enjoyed this recipe. It is very tasty and bursting with flavor! This recipe and the Sweet Pumpkin Persimmons are courtesy of Melissa's Produce. Thank you Melissa's!

creme brulee, dessert, persimmon, pumpkin persimmon, single serve dessert, make 2 days ahead

desserts, treats, dinner party, buffet, party food

Yield: 8

Author: The Freshman Cook

Sweet Pumpkin Persimmon Ginger Creme Brulee

Soft and creamy these Sweet Pumpkin Persimmon Ginger Crème Brulee make the perfect addition to any dinner party or a get together.

Ingredients

Sweet Pumpkin Persimmon Ginger Creme Brulee

• 4 small Sweet Pumpkin Persimmons
• 2 cups Heavy Whipping Cream
• 1/2 inch piece Fresh Ginger
• 8 large Egg Yolks
• 6 tablespoons Sugar
• coarse sugar for top of Brulee
• or a mix of white and brown sugar

Instructions

1. Peel, then chop the Sweet Pumpkin Persimmons into small cubes. In a medium saucepan, heat the cream, persimmons and ginger over medium heat, just to a simmer. Remove from heat. Let the persimmon steep in the cream for 30 minutes.
2. Once the cream mixture has cooled, blend the mix in a blender until the persimmon is very smooth.
3. Use a large bowl to whisk the eggs with sugar. Gently whisk the cream mixture into the yolk mix.
4. Lay cheesecloth over a sieve and pour the custard base through it to remove any persimmon pulp. This will ensure that you have a silky smooth Brulee.
5. Preheat your oven to 300 degrees F. Place the crème brulee dishes in a roasting pan. Pour the custard mix into the dishes.
6. Pour hot water into the roasting pan until it reaches halfway up the side of the creme brulee dishes. Bake abut 20-25 minutes until the custard is set but still jiggly in the center. Cool the custard completely. You can cover and chill for up to 2 days.
7. To brulee the tops, sprinkle 1 tablespoon of sugar over each dish. Use a kitchen torch to heat the sugar, or place the cups on a baking sheet and broil on high, being careful until the the sugar is bubbling and melting and golden brown. Remove from broiler and set aside for the dishes to rest and the sugar will harden to make a crisp top. 

https://www.thefreshmancook.com/2020/12/sweet-pumpkin-persimmon-ginger-creme.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Sweet Pumpkin Persimmon Ginger Creme Brulee

Butterscotch Pear Bread Pudding/#FamilyBakingChallenge

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I have to be honest, I have never met a bread pudding I didn't love. Ever since I had a bite of my first one, I have been hooked. Any reason to celebrate, and I am quickly putting the ingredients together to bake. So, when I was gifted some beautiful Butterscotch Pears from Melissa's Produce, I couldn't wait to bake these gorgeous desserts. This time I decided to bake these on my grill. My husband and I recently relocated back to the southwest, where our story began, and baking on the grill had always been my favorite way to bake, especially since you can use the grill year round. It is a lot of fun! I have also included an oven recipe. No matter which way you bake this recipe, you will love these moist and amazing tasting Butterscotch Pears from Melissa's Produce!

Butterscotch Pear Bread Pudding

(Makes 4)

(printable recipe at end of page)

4 tablespoon Butter

3/4 cup Sugar, divided

3 large Butterscotch Pears

6 cups stale Brioche Bread, cut into small cubes

2 cups heavy whipping cream

1/2 cup Milk

4 Eggs

1 teaspoon Vanilla Extract

1/2 tsp Ground Cinnamon

Pinch of Salt

Rinse your pears, then peel and slice them into small pieces. You want them to fit into the baking cups you are baking them in.  

Melt the butter in a large skillet. Add 1/2 cup of the sugar and stir until combined. Add the pear slices, placing them in a single layer in the pan. Cook, without stirring for 8 minutes until the pears begin to caramelize.  Flip the slices over and cook for approx. 5 minutes longer until the fruit and caramel are golden brown.

While the pears are cooking, use a medium bowl to prepare the custard by whisking together the 1/4 cup of sugar, whipping cream, milk, eggs, vanilla, cinnamon and salt.

Spray four custard cups with pan spray, then fill each cup with a combination of pear slices and cream mix.

Sprinkle the top of the apples with cinnamon. Place the dishes in a heat resistant pan and fill the pan half way up with hot water, creating a water bath. Don't let water get in the cups. If you are baking this on the grill, heat your grill to 425 degrees. Once it is to temperature, place the pan on the grill and close the lid. Check on the bread puddings every 20 minutes, just to be sure they are baking well. Check with a toothpick, just like you would in an oven. Both recipes will take between 50-60 minutes. If the toothpick come out clean, they are done. 

If you are baking in an oven, preheat the oven to 325 degrees. Follow the above recipe, and when it is time to place in the oven, bake for 50-60 minutes, checking at 45 minutes. 

Enjoy these amazing Butterscotch Pear Bread Puddings using Melissa's Produce! They taste amazing!

Keep scrolling for a printable recipe! Thanks for visiting!

butterscotch pear, brioche bread, heavy whipping cream, heavy whipping cream, dessert, individual desserts,

dessert, treats, bake on the grill,

dessert

Yield: 4

Author: The Freshman Cook

Butterscotch Pear Bread Pudding

Butterscotch Pear Bread Pudding is made with Butterscotch Pears, Brioche Bread, and heavy whipping cream, just to start. Bake on the grill or in the oven for an amazing, tasty dessert! 

Ingredients

• 4 tablespoon Butter
• 3/4 cup Sugar, divided
• 3 large Butterscotch Pears
• 6 cups stale Brioche Bread, cut into small cubes
• 2 cups heavy whipping cream
• 1/2 cup Milk
• 4 Eggs
• 1 teaspoon Vanilla Extract
• 1/2 tsp Ground Cinnamon
• Pinch of Salt

Instructions

1. Rinse your pears, then peel and slice them into small pieces. You want them to fit into the baking cups you are baking them in.Melt the butter in a large skillet. Add 1/2 cup of the sugar and stir until combined. Add the pear slices, placing them in a single layer in the pan. Cook, without stirring for 8 minutes until the pears begin to caramelize. Flip the slices over and cook for approx. 5 minutes longer until the fruit and caramel are golden brown.While the apples are cooking, use a medium bowl to prepare the custard by whisking together the 1/4 cup of sugar, whipping cream, milk, eggs, vanilla, cinnamon and salt.Spray four custard cups with pan spray, then fill each cup with a combination of pear slices and cream mix.
2. Sprinkle the top of the apples with cinnamon. Place the dishes in a heat resistant pan and fill the pan half way up with hot water, creating a water bath. Don't let water get in the cups. If you are baking this on the grill, heat your grill to 425 degrees. Once it is to temperature, place the pan on the grill and close the lid. Check on the bread puddings every 20 minutes, just to be sure they are baking well. Check with a toothpick, just like you would in an oven. Both recipes will take between 50-60 minutes. If the toothpick come out clean, they are done.
3. If you are baking in an oven, preheat the oven to 325 degrees. Follow the above recipe, and when it is time to place in the oven, bake for 50-60 minutes, checking at 45 minutes.
4. Enjoy these amazing Butterscotch Pear Bread Puddings using Melissa's Produce! They taste amazing!

https://www.thefreshmancook.com/2020/12/butterscotch-pear-bread.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Butterscotch Pear Bread Pudding

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A Christmas Cookie Bakers Dozen

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It is that time of year again. I can smell the amazing, comforting aroma of Christmas Cookies..... It has been such a weird and difficult year, so, perhaps these cookies will take your mind off the chaos, if only for a bit!

I have included a bakers dozen of some of my favorite Christmas Cookies. I try to make these cookies every year, but it has not been possible this year, so instead I am sharing them with you, hoping you might be inspired, curious, or just hungry! Maybe you know someone who would love these! Have a Merry Christmas!

Gingerbread Men Cookies

Candy Cane Cookies

Chocolate Mint Thumbprints

Place Setting Sugar Cookies

Christmas Tree Whoopie Pies

Egg Nog Cookies

Cut Out Sugar Cookies

Sour Cream Decorated Cookies

Candy Cane Gingerbread Man

Mittens and Hats Sugar Cookies

Peppermint Pizzelles

Chocolate Peppermint 

Thumbprint Cookies

Red Velvet Whoopie Pies

Click on the title of each cookie and it will connect you to all the info you will need to bake the cookies! I hope you try one or two or all of these recipes!

Merry Christmas!

from

The Freshman Cook!