A Winning Combo

 

A toast to summer at the lake

Black-Eyed Susan Cocktail

Cook's Notes:

Since I missed posting this popular Kentucky Derby recipe in May, I thought it was perfect for a lake summer toast in June. The cocktail combines everyday spirits with fruit juices for a refreshing drink.  

The recipe below makes one drink and was adapted from inspiried by charm blog site.

Ingredients: 

• 1 oz. vodka
• 1 oz. white rum or coconut rum
• 1/2 oz. tripe sec
• 2 oz. pineapple juice
• 2 oz. orange juice 
• Optional lime slice and a Luxardo cherry for garnish 

Directions: 

• Fill a glass about 3/4 full of ice.
• Add the ingredients and stir until well combined. 

BBQ Ham, Bacon, and Pineapple Quesadillas 

Cook's notes:  

The recipe makes 1-10-inch tortilla or 2- 6 or 8-inch tortillas

I used a panini maker, but a griddle works just as well. These sandwiches can be cut into smaller pieces and used as an appetizer. I used 2- 6-inch tortillas for this recipe. The recipe was adapted from closetcooking.com

Ingredients:

• 1- 10-inch tortilla or 2- 6 or 8-inch tortilla 
• 1/2 cup shredded cheddar or pepper jack cheese
• 1/3 cup thinly sliced deli ham, diced
• 3 slices of bacon, cooked and crumbled  
• 1/4 cup drained pineapple tidbits
• 2 tablespoons of your favorite BBQ sauce
• Optional 2 tablespoons jalapeno, sliced

Directions:

• Drain pineapple on a paper towel.
• Place the tortilla on a sheet of wax paper. On half of tortilla spread BBQ sauce. Add  pineapple, ham, bacon, jalapeno if using, and top with shredded cheese. 

• Heat the griddle or panini maker. Fold the top of the tortilla down over the filling ingredients.  
• Cook about 2-4 minutes a side.