An Adventure in food, DIY, and More

Monthly Archives: September 2013

Still have a lot of fruit left over from the summer season? Don’t know what to do with it? Well, this is a quick and fun little drink that you can make, using some fresh left over fruit and your favorite rose wine. I personally am a fan of White Zinfandel for this particular drink, but any pink colored rose wine will work. I used Beringer Cellars White Zin last time I made this recipe and it turned out wonderful, everyone finished the pitcher by the end of the night.

Photo courtesy of

It’s a particularly fun recipe because you can tweak it just how you like, and add different fruits for different taste. I will provide the base recipe, and you can try whatever you’d like to suit your taste buds. The recipe makes 1 gallon.

Fresh Fruit Sangria

16 ounces strawberries, chopped into small pieces ( you are able to use frozen as well, if needed)

1 (12oz) can frozen lemonade concentrate, thawed. (you can use pink lemonade or regular, both work great!)

1 bottle of Rose Wine (ex, White Zinfandel)

2 cups pineapple juice

1 liter of ginger ale

At this point, you may add additional cut fruit. I’ve added actual pineapple chunks in the past, I just grabbed a can of chopped pineapple and used that in substitution for the 2 cups of pineapple juice and it worked great, just make sure you include the liquid from the can. Raspberries can be great in this as well. You can garnish it with a lime or lemon wedge, and it just tastes and looks wonderful!

I’ve served this in all four seasons, and no matter when, it still gets great reviews. Use seasonal fruits, and whatever you think will appease your taste buds.


In this house, we get a little crazy on game day. We are big Seattle Seahawks fans, and it looks like this year is our year to shine! We love making tasty dishes for friends, or even just for us if it’s a quiet game day. I made this for my husband for last night’s game, and it was awesome. Tasted fantastic. We just dipped warm french bread in it, and it couldn’t have been better. Perfect combination of flavors.


Super Easy Spinach Artichoke Dip!


2 cups Parmesan cheese
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2/3 cup sour cream

 1 cup Cream Cheese
1/3 cup mayonnaise
2 teaspoons garlic, minced


 Preheat oven to 375°F.

Mix together Parmesan cheese, spinach, and artichoke hearts.

Combine remaining ingredients and mix with spinach mixture.

Bake for 20-30 minutes, or until edges are golden brown and the dip is hot all the way through.
Serve with crackers or toasted bread.