I am so punished behind how hot it is outside. We have been having temps in the high 80’s lately and it’s just a little too much for this former Florida girl to handle. I choose to cool off with some refreshing treats, of course.

I whipped up a batch of Cherry Limeade I found from Pioneer Woman. It was good, but add more cherry juice and don’t let your limes just sit in the pitcher of limeade. It makes it very bitter. Can you guess how I discovered this? *pucker*

Bottoms up Cherry Limeade

From Ree Drummond, Pioneer Woman

INGREDIENTS

3/4 cup lime juice
1 cup sugar
2 liters lime-flavored soda water, chilled
1/2 cup maraschino cherry juice
8 maraschino cherries, with stems
8 lime slices

DIRECTIONS

In a bowl, combine lime juice and sugar. Cover and refrigerate. Just before serving, stir carbonated water into lime juice mixture. For each serving, place 1 tablespoon cherry juice in a glass. Add crushed ice and about 1 cup of lime juice mixture. Garnish with a maraschino cherry and a lime slice.

Is there any snack that says summer more than Guacamole? I think not. Fresh and fast, this is an awesome one:

Guacamole

Ingredients

3 ripe Avocados, medium sized
1 -2 jalapeno, seeded, stemmed and finely chopped
1/2 medium white onion, diced
4 tablespoons chopped cilantro
1 lime, juiced
1/2 teaspoon salt
freshly ground black pepper
1 medium tomato, cored, seeded and diced

directions

Cut avocado in quarters, discard pit and peel. Place in mixing bowl and mash minimally with a potato masher. Add remaining ingredients. Mix just until combined. Serve immediately, or store in fridge with pit in bowl to prevent browning.

Another treat that I equate with summer is Cream Cheese Olive Spread. Make ahead and pull out with crackers for a cool creamy treat while you are sitting by the lake watching then sunset with a glass of wine.

Cream Cheese-Olive Spread

Ingredients

1 (8-oz.) package cream cheese, softened
1/2 cup finely chopped pimiento-stuffed Spanish olives
1 tablespoon mayonnaise
1/2 cup chopped pecans
1/4 cup chopped fresh chives

directions

Stir together cream cheese, Spanish olives, and 1 Tbsp. mayonnaise. Shape cream cheese mixture into 2 (6-inch) logs; wrap in plastic wrap, and chill at least 30 minutes, or store in the refrigerator in an airtight container up to 2 days.

Place pecans in a single layer in a shallow pan. Bake pecans at 350° for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool.

Roll cream cheese log in chopped chives and toasted pecans just before serving.

I have this weird obsession with collecting jars. Like the Classico pasta jars? They are so pretty, I hate to recycle them right away. I also love the fancy smaller jars that olives or spreads come in…anything really, but if it has a different shape I’m in! Unfortunately, the glass cupboard (that’s where I keep them) gets so full that I’ve had them come tumbling out. So, when this happens, I set my mind to using a few of them up. This snappy sauce was perfect! Easy and when I needed a quick appetizer to take to Game Night at a friends, I grabbed my jar and headed out the door. It was delicious!

Snappy Strawberry Jalapeno Sauce

Ingredients

2 (18 ounce) jars strawberry preserves
1 (12 ounce) jars pickled jalapeno peppers, drained

For Dip

8 ounces softened cream cheese
8 ounces finely shredded sharp cheddar cheese

directions

In the food processor, pulse preserves and peppers until finely chopped. Pour into 4 half pint jars and store in fridge until ready to serve.
For Dip: Combine cheeses and spread on serving plate. Top with one cup of sauce and serve with crackers. (I like garlic wheat thins).