Recipe From: The Pioneer Woman (FoodNetwork.com) - Blueberry Lemonade

Ingredients

Blueberry Syrup:

4 cups fresh blueberries

1/2 cup sugar

1 lemon, juiced

Lemonade:

6 cups sugar

24 lemons, juiced

Directions

For the blueberry syrup: Put the blueberries, sugar and lemon juice in a saucepan. Bring to a boil, stirring constantly, then reduce the heat and simmer until thick, 20 to 25 minutes.

Strain the blueberries through a fine-mesh strainer, pressing to get all the liquid out, then place the liquid in the fridge and chill until cold (or place the pan in a bowl of ice to chill down fast).

For the lemonade: Mix the sugar with 6 cups of tap water and stir until the sugar is dissolved to make a simple syrup.

Pour the lemon juice into a large vat. Pour in three-quarters of the simple syrup and 8 cups of water (give or take). Add the blueberry syrup, stir it around and then give it a taste. Add more simple syrup if it needs sweetness, or more water if it needs dilution. Top up with lots of ice before serving.

Recipe From: The Pioneer Woman (FoodNetwork.com) - Sausage Gravy

Ingredients

1 pound breakfast sausage, hot or mild

1/3 cup all-purpose flour

3 to 4 cups whole milk, more to taste

1/2 teaspoon seasoned salt

2 teaspoons freshly ground black pepper, more to taste

Biscuits, warmed, for serving

Directions

With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.

Spoon the sausage gravy over warm biscuits and serve immediately!

Recipe From: The Pioneer Woman (FoodNetwork.com) - Fruit Salad with Orange Vanilla Syrup

Fruit Salad with Orange Vanilla Syrup

Ingredients

Orange-Vanilla Syrup:

1 cup sugar

Zest and juice of 1 orange

1 vanilla bean

Fruit:

4 pints strawberries, hulled and halved

2 pints blueberries

2 cups green grapes, halved

2 cups red grapes, halved

Fresh mint leaves

Directions

Place the sugar, 1 cup water, orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring to a boil. Turn the heat to low and simmer for about 15 minutes to thicken. Set aside to cool.

Prepare all the fruit in a large bowl, pour the cooled syrup over the top and toss together. Decorate with mint leaves and chill until ready to serve.

Recipe From: The Pioneer Woman (FoodNetwork.com) - Mexican Punch

Mexican Punch

Ingredients

1/2 cup simple syrup

1/4 cup grenadine

Juice of 2 oranges

1 small container frozen limeade

Two 2-liter bottles lemon-lime soda, such as 7-Up

4 limes, cut into slices

Directions

Combine the simple syrup, grenadine, orange juice and frozen limeade in a large container. Add the lemon-lime soda, fill the container with ice and top with lime slices.

Recipe From: The Pioneer Woman (FoodNetwork.com) - Dessert Panini

Dessert Panini

Ingredients

2 tablespoons sliced almonds

2 slices sourdough bread

2 tablespoons chocolate-hazelnut spread

1 tablespoon marshmallow creme

4 strawberries, sliced

2 tablespoons salted butter, softened

1 teaspoon powdered sugar

Directions

Toast the almonds in a pan over medium heat until golden brown, 2 to 3 minutes.

Spread one slice of the sourdough bread with a thick layer of the chocolate-hazelnut spread. Spread the other slice of bread with the marshmallow creme. Layer the strawberries onto the chocolate-hazelnut spread and top with a sprinkling of almonds. Then place the other slice of bread on top, marshmallow creme-side down. Press the 2 slices together.

Butter one side of the sandwich and put it on a hot panini maker butter-side down. Butter the other side, close the lid and cook until the sandwich is toasted and warmed through. (If you do not have a panini maker, you can grill the sandwich in a skillet, laying another heavy skillet on top of the sandwich to press it together. Turn to grill the other side in the same way.)

Sprinkle with powdered sugar, cut in half and serve!

Recipe From: The Pioneer Woman (FoodNetwork.com) - Peanut Butter and Banana Panini

Peanut Butter and Banana Panini

Ingredients

2 slices wheat bread

1 tablespoon peanut butter

1 banana, sliced

2 tablespoons salted butter, softened

1 teaspoon powdered sugar

Directions

Lay out the bread slices and spread them both with peanut butter. Lay the banana slices on one piece of bread. Press the 2 slices together.

Butter one side of the sandwich and put it on a hot panini maker butter-side down. Butter the other side, close the lid and cook until it's toasted and warmed through. (If you do not have a panini maker, you can grill the sandwich in a skillet, laying another heavy skillet on top of the sandwich to press it together. Turn to grill the other side in the same way.)

Sprinkle with powdered sugar, cut in half and serve!