Watermelon Aqua Fresca

Hydrate like a champion! Adults can mix with booze, esp tequila or vodka. When I made it at Sarah’s house with her fancy French juicer, it overflowed and pink sticky juice went everywhere! But this drink is so good, she was cool with it!


8 cups watermelon juice (a medium sized watermelon ought to do it) strained through a sieve
2 cups water
1/4 cup lime juice
1/4 tsp Smoke Licker or 2 tbsp Cha-cha Lima or both!

Mix all the stuff in a big pitcher and enjoy!

Sarah’s NOT mad that I spilled sticky watermelon juice everywhere! Yay!

Sarah’s NOT mad that I spilled sticky watermelon juice everywhere! Yay!

Liz's Hibiscus Cocktail with a Pineapple Shrub

Maxin’ chillaxin’.

Maxin’ chillaxin’.

For the cocktail

1/2 cup Hibiscus Tea
1/4 cup lime juice (1 lime)
1/2 cup pineapple shrub**
1 ½ oz tequila or sparkling water
For the rim and garnish
Cha-cha Lima or Iowa Nice
1. Mix and chill 2 hours or overnight, serve over ice

For the Pineapple Shrub
1 cup sugar
1 cup water
1/2 pineapple sliced into wedges
2 tablespoons white vinegar
1. Heat water and super in saucepan until simmering and all sugar is dissolved.
2. Remove from heat and add pineapple. Return to low heat and simmer for 10 min. Turn off heat and let sit for 20-30 min. Strain, discard pineapple. Add vinegar. Chill. A shrub will keep for very long time in the fridge.

Liz's Gluten Free Cheesey Cy or Herky Perky Crackers

7 ounces extra-sharp white cheddar cheese
1 oz grated parmesan cheese
1 1/2 cups gluten free all purpose flour, (Pamela’s…which is Al Roker’s fave brand)
1 tbsp cornstarch
1 tbsp Cy Salt
8 tbsp unsalted butter, cut into pieces and chilled
3-6 tbsp water

**To make Herky Perky crackers substitute 1 tbsp Herky for Cy, and 8 oz smoked cheddar for the white cheddar and parmesan .

1. In a food processor with grater attachment, shred cheese. Remove the cheese and set aside. Switch to blade attachment and process flour, cornstarch, and spice for about 30 seconds.
2. Add butter and process again for 30 seconds. The mixture will look like wet sand.
3. While processor is running, sprinkle in the water until dough forms together.
4. Transfer to counter and divide in halve. Roll into logs and wrap tightly with plastic wrap. Refrigerate 2 hours, or up to 3 days. Can be frozen.
5. Pre-heat oven to 350. Line sheet pans with silpat. Slice cheese logs 1/4 inch thick. You can roll the dough log in poppy or sesame seeds, fresh chopped herbs, or more Cy Salt or Herky Perky.
4. Bake 22-30 minutes. Cool. Scarf.

Roasted Beetamatterhorn Hummus

Beet hummus atop one of Liz’s gluten free crackers.

Beet hummus atop one of Liz’s gluten free crackers.

Beets LOVE Whassamatterhorn.
Adapted from
Thug Kitchen’s Party Grub.


1 ½ pounds roasted, skinned beets
1 can chickpeas drained
3 cloves garlic
4 tablespoons orange juice
2 tablespoons tahini
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Whattamatterhorn

Whip it all up in a food processor or Ninja-style (better).

Bangla-Dash Mixed Nuts by Liz


6 cups unsalted nuts, we used pecans and almonds
2 tablespoons vegetable oil
2 tablespoons water
1/4 cup pure maple syrup
1 tablespoon Bangla-Dash

1. Preheat oven 350* and prepare a half-sheet baking pan with a Silpat
2. In a big bowl, mix oil, water, maple syrup and Bangla-Dash together
3. Add nuts and stir.
4. Spread nuts evenly over your baking pan. Bake 25 minutes.

Iowa Nice Spice Ginger Lime Margaritas

Cooks’ Emporium was lovely enough to post this recipe is by Laura Doerr, whose fabulous food blog, Ways to My Heart, takes the cake!

Serving Size: Makes 2 cocktails

4oz. Tequila
2oz. Honey syrup* or simple syrup
1.5oz lime juice
6 Ginger slices
Fresh limes for garnish
Iowa Nice Spice for the rim


1. To make honey syrup, heat equal parts water and honey until honey dissolves. This will prevent the honey from sinking to the bottom of the cocktail.

2. In a glass, muddle the ginger slices into the honey or simple syrup. If you do not have a muddler, use a wooden spoon.

3. Fill a shaker with ice, add tequila, lime juice, and muddled ginger mixture. Shake vigorously until cold and combined.

4. Wet the rim of two cocktail glasses with lime. Pour some of the spice mixture into a flat dish. Dip the wet rimmed glasses into the spice mixture.

5. Fill rimmed glasses with ice and pour margaritas over the ice. Garnish with fresh limes and enjoy!

The Cha-chaloma!


PREP TIME: 10 minutes
COOKING TIME: 0 minutes
TOTAL TIME: 10 minutes

Cha-cha Lima
White tequila
Grapefruit soda (our fave: FRESCA)
Mint or cilantro

Make a simple syrup with by boiling equal parts water and Cha-cha Lima. Pour one shot of white tequila in a glass over ice, add 1/4 shot Cha-cha Lima simple syrup and four shots grapefruit soda (our fave: FRESCA). Shake. Pour into a glass rimmed with Cha-cha Lima. Garnish w lime if you got the time.