Storing and Freezing:

• STORE cooled rolls in an airtight container for 3-4 days. We like to warm these sweet rolls in the microwave.
• FREEZE sticky buns by wrapping them in cling wrap and then placing them in a freezer bag. Thaw by letting the rolls sit out on your countertop.

Reasons to LOVE this Bread

• Hearty texture with a soft crumb—the soaked cracked wheat adds chew and nutty flavor without making the loaf dense.
• Wholesome and nutritious, packed with whole grains and natural fiber.
• Great flavor development, thanks to a slow soak and well-balanced dough.
• Versatile and reliable, perfect for sandwiches, toast, or serving alongside soups and stews.
• Easy to handle, even for beginner bakers, with straightforward steps and predictable results.

Ingredients Needed for Cracked Wheat Bread:

There is a good chance that you have some of these baking staples. If you are at all afraid of using yeast, DON’T BE! You can do it. Just follow my steps and don’t be afraid to experiment a little.

• Yeast – I use Red Star Active Dry Yeast. (This is a very large amount. I keep a bunch in the freezer, and it lasts a long time.) We have perfect bread-making weather here in Texas, and my bread always rises pretty quickly. You may need a Quick Rise Yeast, depending on where you live.
• Sugar – Just a little bit of sugar is needed to help activate the yeast.
• Water – You will need warm water to activate the yeast.
• Honey – This gives this bread an amazing semi-sweet flavor, to balance the hearty oats and cracked wheat.
• Canola Oil – The perfect fat for this bread.
• Salt – I like kosher salt, but you can use regular salt (but use less) as well.
• Oatmeal – Use old fashioned or quick oats.
• Cracked Wheat – This is the key ingredient, and gives the bread a nutty flavor. So good! (You can find it on Amazon or at Whole Foods.)
• Flour – For best results, use all-purpose flour.

How to make Cracked Wheat Bread:

NOTE: Some readers have mentioned that the texture of the cracked wheat is too much. So I’ve recently tested and adapted the recipe to include soaking the wheat.

Storing and Freezing:

• Storing Tip: This bread is best fresh the first day! It can be stored in airtight bags on counter for 3-4 days.
• Freezing Tip: This bread freezes beautifully – stored in freezer bags for up to three months.

Recipe FAQs:

Other Delicious Bread Recipes:

Since bread is my jam, so to speak, I’ve got lots of other delicious recipes to share with you.

• Multigrain Bread Recipe
• Chewy French Bread
• Oatmeal Bread
• Italian Herb Bread

Kitchen Tools used for this recipe: (Affiliate Links)

• Bosch Universal Mixer
• USA 1 1/4 Pound Loaf Pan

Cake Mix Cookie Bars

Today I’m sharing my momma’s recipe via my oldest sister, Lauri. We enjoyed these bars as kids and I nearly forgot about them. During a recent sisters’ gathering here in Texas, we were talking about mom’s recipes and so Lauri shared this one with me. She said her family loves it!

Why This Recipe Works:

• SEMI-HOMEMADE – Since we’re using a cake mix in this recipe, it’s super simple and considered semi-homemade. Not a bad thing for when you need a quick dessert – plus it’s delicious!
• CHOCOLATE + CARAMEL – My two favorite flavors in a bar recipe are chocolate and caramel so this is a win/win. We like to slightly underbake these for a gooey dessert experience!
• GREAT PARTY DESSERT – These bars make a perfect party dessert and your guests will be shocked that it only has five simple ingredients. Top them with ice cream and you’ll be getting all of the compliments.

What You’ll Need:

• German chocolate cake mix
• evaporated milk
• unsalted butter
• caramel – We use Werther’s chewy caramels for this recipe. Kraft caramels work too, or try our Homemade Salted Caramel Sauce.
• chocolate chips

How to make Chocolate Caramel Bars:

Step 1
Prep. Preheat oven to 350 degrees F. Add two slices of parchment paper (I cut to fit) to an 8×8 cake pan.

Storing and Freezing:

Store leftover bars in an airtight container for 4-5 days.

Freeze leftover caramel bars wrapped tightly in cling wrap and placed in a freezer bag for up to three months.

Recipe FAQs:

Other Delicious Bar Recipes:

• Monster Cookie Bars
• Lemon Shortbread Bars
• Oatmeal Raspberry Jam Bars
• Grain Free Granola Bars

Kitchen Tools Used: (affiliate links)

• Glass Mixing Bowls
• USA 8×8 Pan

Chewy Scotcheroos

I bet 90% of y’all have already had a Scotcheroo in your lifetime, especially if you are from the Midwest. They are in every cookbook that I have from all the little churches around my hometown of St. Joe, Iowa. If you look at Pinterest, you will see lots and lots of pictures of these yummy Rice Krispie treats with thick chocolate and butterscotch frosting.

Why This Recipe Works:

• SIX INGREDIENTS – You’ll need just six pantry staple ingredients for this no bake recipe.
• CHEWY AND DELICIOUS – These scotcheroos are chewy and straight up delish. So many childhood memories come to mind!
• GREAT POTLUCK RECIPE – You’re going to want to take this large-batch bars to backyard barbecues and potlucks.
• MAKE BARS OR PINWHEELS – Choose how you want to present these bars. Both are excellent.

What You’ll Need:

• Rice Krispies
• sugar
• white syrup
• peanut butter
• chocolate chips and butterscotch chips

How to make Chocolate Scotcheroos:

Step 1
Boil sugar and syrup. Bring sugar and white syrup to a boil in medium sauce pan. Remove from heat and stir in peanut butter. 

Storing and Freezing Scotcheroos:

• Store. These bars can be stored at room temperature or in the refrigerator for longer storage. If can store them in the refrigerator, they will be REALLY hard to bite into, so be sure to let them adjust to room temp before serving.
• Freeze. Freeze scotcheroos in an airtight container, stacked and separated by parchment paper.

Recipe FAQs:

Other No Bake Dessert Recipes:

• No Bake Monster Cookie Balls
• No Bake Chocolate Peanut Butter Bars
• No Bake Strawberry Cheesecake Bites
• Oreo Ice Cream Pie

How to make Scotcheroos into Pinwheels:

1. Make the scotcheroos recipe.
2. Let them set up on your countertop – approximately 20-30 minutes.
3. Add some oil to your hands for rolling.
4. Starting at one side of pan, roll scotcheroos up into a large log, pressing gentlyas you roll.
5. Once you finish rolling, let them set up again in the pan.
6. Slice the roll into at least 20 pinwheels.

Kitchen Tools Used: (affiliate links)

• Glass Mixing Bowls
• USA Half Sheet Pan

Chili Recipe with Tomato Juice

This recipe is Norma Jean’s plus a little adapting by me. I asked my siblings if they remembered her recipe and my smart-aleck brother Dave texted, “Recipe?? I don’t think so. It goes something like 2-3 quarts homemade stewed tomatoes, ground beef, a bunch of beans, and lots of onion and chili powder to get Don off my back.” Ha! As you can see, Dad LOVED onions and chili powder in his chili. Lots and lots of it.

Mom and Dad’s Garden

My parents had a huge garden with very large and high producing tomato plants. Mid-August was prime season for eating tomatoes. One year, they sent me a box of them, carefully wrapping them in bubble wrap. So good! Dad was very proud of his tomatoes, and ate them for breakfast, lunch, and dinner when they were plentiful. Just look at him below!

Why This Recipe Works:

• SET IT AND FORGET IT – We prefer making the ground beef mixture ahead of time and then dumping everything in the slow cooker in the morning. Set it and forget it until dinner time. That’s my kind of cooking!
• FULL OF FLAVOR – Letting the chili slow cook all day long allows for the most amazing, rich flavors. Make sure you jazz up each serving with lots of crackers, cheese, and sour cream!
• GREAT LEFTOVERS – I must admit that leftover chili is even better than the day you make it. Trust me on this and add leftovers to individual meal prep containers.

How to make Easy Slow Cooker Chili:

Step 1
Cook veggies and ground beef. In large sauce pan, heat olive oil to medium high heat. Add onion, jalapeños, and ground beef. Cook until meat is browned and cooked through.

Storing and Freezing:

• STORE – Store leftover chili in an airtight container or individual meal prep containers in the refrigerator for 3-4 days.
• FREEZE – Let the chili cool completely, then store in an airtight container for up to 3 months in the freezer.

Recipe FAQs:

Other Chili Recipes:

• White Chicken Chili
• Pumpkin White Bean Chili
• Sweet Potato Turkey Chili
• Hearty Beef Chili
• Skyline Cincinnati Chili Recipe (from my food blogger friend!)

Kitchen Tools Used: (affiliate links)

• Le Creuset Stock Pot
• 8-Quart Slow Cooker

Mom’s Dinner Rolls

This dinner roll recipe is from my beautiful mother and can be found at Norma Jean’s Kitchen (the menu of recipes that were handed down from her). I had to cut the recipe in half (40 rolls to 20!) because I’m pretty sure the average person doesn’t make that many dinner rolls at one time.

Mom was from a family of 14 children so she learned to cook large batches at a young age. She was also that lady that made extra bread and rolls on baking day and delivered to the priests and nuns (and other neighbors) who lived across the street from them. (I was often the delivery girl!)

Why This Recipe Works:

• SIMPLE INGREDIENTS – You’ll need just six simple ingredients to make this soft and fluffy roll recipe. Mom used powdered milk instead of milk (3T with 2 cups water) but it should result in the same overall taste.
• SOFT AND FLUFFY – These delicious rolls are incredibly soft and fluffy. They literally melt in your mouth!
• PERFECT SIDE FOR HOLIDAY DINNERS – I rotate between making this dinner roll recipe, Brioche Dinner Rolls, and Garlic Butter Dinner Rolls for holiday dinners. All are delicious!
• MAKES GREAT SANDWICHES – We love the leftover rolls for sandwiches, especially leftover Smoked Spatchcock Turkey or leftover ham.

What You’ll Need:

Just six simple ingredients plus a few pats of butter for the brushing on the tops of the baked rolls.

• Yeast – We use active dry yeast. If using instant yeast, you won’t need to activate the yeast with warm liquid.
• Granulated Sugar
• Milk – We use 1 or 2% milk.
• Canola Oil
• Kosher Salt
• All-Purpose Flour

How to make Homemade Dinner Rolls:

Step 1
Activate yeast. In large standing mixer, combine the yeast and sugar. Add warm milk (warmed to 100-110 degrees F) and stir with a spatula. Let the yeast mixture sit for 10-15 minutes to get the yeast working. Add canola oil and stir again.

Step 2
Add salt and flour. Add kosher salt. Then gradually add 5-6 cups (we normally need just under 5.5 cups) of flour until you get just the right consistency. The dough will pull away from the sides of the mixer when it is close to being ready. You want the dough to be soft but not too sticky.

Once you have enough flour added, let the mixer run for another five minutes.

Expert Recipe Tips:

1. Use warm milk to activate the yeast. The milk should register between 100-110 degrees F on a digital thermometer.
2. The dough should be slightly sticky when ready. Over time, you will learn exactly how much flour is needed to make the ultimate dinner rolls.
3. This recipe makes approximately 20 dinner rolls. You can make them larger or even smaller, if desired. You can also bake them in different sized pans.
4. To get the beautiful shine on top, brush some butter on the top of the dinner rolls after baking. Then sprinkle with a pinch of kosher salt.

Recipe FAQs:

Other Rolls/Bread Recipes:

• Brioche Dinner Rolls
• Everything Bagel Rolls
• Oatmeal Bread
• Cinnamon Twist Bread

Kitchen Tools Used: (affiliate links)

• Bosch Universal Mixer
• USA 9-Inch Round Pans

Kahlúa Cocktails

At any given moment, you’ll find ice cream in our freezer. Whether or not it’s one of our many homemade ice cream recipes (we keep it in pint sized containers) or an ice cream cocktail, we guarantee you that we’ll 100% hook you up with something creamy and delicious!

Why This Recipe Works:

• SIMPLE INGREDIENTS – This recipe requires just four simple ingredients. Super easy for the holiday season.
• CREAMY AND DELISH – This dessert cocktail is creamy and dreamy. It tastes like a boozy dessert!
• FREEZE IT FOR LATER – Make these well in advance to serve for all of your festive parties.

What You’ll Need:

• Kahlúa
• Cream de Cocoa
• Vanilla Ice Cream – We prefer using vanilla bean ice cream for these.
• Ice Cubes
• Chocolate Shavings – optional

How to make Frozen Kahlúa Cocktails:

Step 1
Combine ingredients. In a large blender, combine vanilla ice cream, Kahlúa, and cream de cocoa. Blend until combined.

Recipe FAQs:

Other Holiday Cocktails:

Kitchen Tools Used: (affiliate links)

• Vitamix Blender

Bloody Mary Recipe

I’ve tried many Bloody Mary recipes in my day, especially while traveling. So I know a good one when I taste one. A good Bloody Mary has to be slightly spicy, a little bit peppery, and a tad salty. It also has to have some tasty garnishes, because that’s the fun part. A sip, a bite, a sip, another bite. That’s how it’s supposed to go, people!

Why This Recipe Works:

• SIMPLE TO MAKE – We’re using a homemade Bloody Mary mix instead of using a store-bought pre-made mix.
• CUSTOMIZABLE – I suggest making your own Bloody Mary bar and adding several choices for garnish. 
• FULL OF FLAVOR – We love the rich tomato flavor in these with all of the delicious additions. They’re so good!
• PERFECT FOR BRUNCH – This is a classic brunch cocktail or mocktail. It’s also known to be a hangover cure!

Ingredients needed for Spicy Bloody Mary Drinks:

These simple ingredients are easily found in your local grocery store.

• Tomato Juice – Use V8 for best results.
• Worcestershire Sauce – Add some Worcestershire for umami flavor.
• Tabasco Sauce – This adds extra flavor and some kick.
• Black Pepper – Use more if desired.
• Lawrey’s Salt – The seasoned salt we use at the grill.
• Celery Salt – I use this instead of celery seed now.
• Vodka – Choose a good quality liquor and add a couple of ounces of vodka to each drink. Omit vodka for a mocktail.
• Garnishes – I used celery sticks, green olives, salami and cheese, grilled shrimp, and lime slices. You could also use bacon, pepperoncini, dill pickles, pickled beans, asparagus, lemons, limes, etc.

Other Vodka Drinks:

Vodka is an easy liqueur to keep on hand. For other classic drinks that include vodka, try one of the following: 

• Frozen Vodka Slush Recipe
• Limoncello Moscow Mules
• Strawberry Lemonade Vodka Slushies
• Rose Sangria with Vodka

How to make these Spicy Bloody Mary Drinks:

Step 1
Prep garnishes. Determine what garnishes you want to include and prepare them. Cook some bacon, sauté the shrimp, clean the celery, strain the olives and pickles, etc. You can do this all in advance of cocktail time.

Step 3
Prep glasses. Add some ice to each glass and then some prepared garnishes. You could also add a salty rim. Simply combine some kosher salt and paprika on a small plate. Run a lime wedge around the rims of the glasses and dip them in the seasonings.

NOTE: Other fun garnishes include some green beans, jalapeno slices, cherry tomatoes, etc.

Recipe FAQs:

Kitchen Tools Used: (affiliate links)

• Glass Beverage Pitcher
• 12″ Natural Bamboo Skewers

Whole Wheat Honey Bread

I’ve recently reduced the size of the original recipe for this bread because my mother made huge batches to feed a family of eight. She also loved to give it away to neighbors and friends (and I do too). However, I think the average baker would prefer a smaller batch of bread, so this recipe now makes two regular-sized loaves of bread.

Why This Recipe Works:

• NUTRIENT DENSE – This homemade bread recipe is healthy and full of whole grains.
• FLAVORFUL – We love the slightly sweet taste of the honey along with wholesome ingredients in this honey wheat bread recipe.
• MAKES GREAT TOAST – Add a combo of butter, jelly, peanut butter, and/or honey for the best toast. 
• FREEZES WELL – This bread recipe freezes very well and it’s nice to save one loaf for a rainy day.

Ingredients needed for Whole Wheat Honey Bread

You’ll need simple ingredients that can easily be found at your grocery store.

• Dry Active Yeast – I use Red Star Active Dry Yeast. (This is a very large amount. I keep a bunch in the freezer, and it lasts a long time.) We have perfect bread-making weather here in Texas, and my bread always rises pretty quickly. You may need a Quick Rise Yeast, depending on where you live.
• Sugar – Just a little bit of sugar is needed to help activate the yeast.
• Water – You will need warm water for the first step to activate the yeast. 
• Honey – This gives this bread an amazing semi-sweet flavor, to balance the whole wheat.
• Canola Oil – The perfect fat for this bread.
• Salt – I like kosher salt, but you can use regular salt as well.
• Flax Seed – This is an optional ingredient, but adds some extra nutrients to this bread.
• Flour – For best results, use two cups of whole wheat flour, and then three cups of all-purpose white flour. Instead of whole wheat flour, you could substitute white whole wheat flour.

How to make Homemade Honey Wheat Bread:

Step 1
Activate the yeast. Using a large standing mixer, combine the yeast, sugar, and warm water (between 100-110 degrees f). Take a spatula, and stir it around a couple of times. Then let it sit for about 15 minutes so that the yeast activates. You should see a bubbly mixture when it’s ready. See below.

Step 5
Let the dough rise. Grease a large bowl with canola or olive oil. Remove the bread dough from the mixer, and form it into a ball. Then place it in the greased bowl, and cover it with a clean dishtowel.

Place the bowl in a warm place in your kitchen (a draft-free place is best) and let the dough rest until approximately doubled in size. The rise time may be different each time and will vary depending on where you live.

Storing and Freezing:

• Store bread in a storage bag or airtight container at room temperature for 3-4 days.
• Freeze whole grain bread in a freezer bag for 3-4 months.

Other Delicious Bread Recipes:

• English Muffin Bread
• Multigrain Bread Recipe
• Oatmeal Bread
• Garlic Sourdough Bread
• Soft White Sandwich Bread Recipe

Recipe FAQs:

Recipe Tips for making Whole Wheat Honey Bread:

1. When you add the warm water to the yeast, sugar, and salt – be careful to use WARM water, not hot. The water temperature should be between 100-110 degrees f on a digital thermometer.
2. Don’t add all the flour at once because every baking day is different. Some days you will need a bit more flour and some days, you will need less.
3. The dough shouldn’t be overly sticky when ready. It should bounce back slightly to the touch. Over time, you will learn exactly how much flour is needed to make the ultimate bread.
4. When done, the bottom of the bread should be slightly brown and crunchy, and the top, a nice golden brown.
5. Be sure to brush some butter on the top of the loaves of bread to get a nice shine.

Kitchen Tools Used: (affiliate links)

• Bosch Universal Mixer – The mixer I use for baking bread.
• USA 1 Pound Bread Pans – The perfect size pans for bread baking.
• Cooling Racks – Use these for all your baking needs.

Grandma Norma’s Famous Cookies

There is ONE cookie recipe that immediately comes to mind when I remember Mom’s cookie baking. If you asked any one of my siblings or the grandchildren, they’d agree that this one is it.

Why We Love These Cookies:

• A FAMILY FAVORITE – As mentioned above, Grandma’s cookies have always had a special place in our family. So many memories of eating warm cookies in our childhood home. 
• INDULGENT – Crisco is a brand of vegetable shortening that contains 100% fat and has no water or milk solids (while butter has about 20% water and milk solids). This recipe contains half butter and half Crisco.
• SOFT AND CHEWY COOKIES – These homemade chocolate chip cookies have soft centers and crispy edges. The best cookies!

Ingredients Used:

The following simple ingredients and our step-by-step instructions will help you make the perfect chocolate chip cookie.

How to make Crisco Ultimate Chocolate Chip Cookies:

Step 1
Cream the butter and sugars. In the bowl of a large standing mixer, combine butter, Crisco, granulated sugar, and brown sugar. Use a paddle attachment and then start mixer on medium speed. For best results, mix until the mixture becomes light and creamy.

Step 6
Bake cookies. Preheat the oven to 350 degrees f. Add six cookie balls to a parchment-lined cookie sheet and bake for approximately 12 minutes or until slightly golden brown on top.

NOTE: I prefer to remove the cookies a few minutes early, add a few extra chips to the top, and then finish baking.

Step 8
Serve cookies. Serve warm cookies with a tall glass of milk or one of the following.

• Toddy Cold Brew Coffee
• Caramel Latte
• Peanut Butter Coffee Smoothie

Storing and Freezing

• STORE the cookies in an airtight container for 3-4 days.
• FREEZE the baked cookies in a freezer bag for 3-4 months.
• You can also freeze the cookie balls and bring them out to bake fresh whenever the craving arises.

Cookie Baking Tips:

• Use room-temperature butter and eggs to up your cookie game. This allows the ingredients to form an emulsion that traps air. While baking, this trapped air expands to produce a fluffier cookie. Using cold ingredients will prevent this magic from happening.
• CAREFULLY MEASURE THE FLOUR! Either use the spoon and level method or a digital scale to measure your flour. Scooping flour will lead to TOO MUCH flour and the cookies will not turn out as well.
• Chill your dough. This will allow the fat in the cookies to chill and firm up. When baking, this chilled fat will prevent an over-spreading of the cookies. The resting time will also allow the flour to soak up the liquids in the dough. When the cookies are fully-hydrated, they brown better, bake more evenly, and have a more complex flavor.
• Bake your cookies to YOUR preference. If you like your cookies darker, bake them longer. If you like them gooey, then slightly under-bake them. You do you!
• Bake one batch at a time. If using a regular oven, baking one batch at a time is recommended for the best results. If using a convection oven, you can bake two batches at a time.

Kitchen Tools Used: (affiliate links)

• KitchenAid 5-Quart Stand Mixer
• USA Pan Sheet Pan
• Cooling Rack

Holiday Slush

The Holidays are such a special time of year for me. SO many amazing memories of my childhood, and I’m blessed to have had an abundance of love from a great big family. Christmas time was always a sacred time of year and still is, thanks to the example of my parents.

My mom did a lot of prep for the holidays, stacking her freezer full of all the “goodies”, in her words. She made batches and batches of cookies, peanut butter balls, peanut brittle, and holiday cocktails she could store in the infamous “buckets” (aka ice cream containers).

When we gathered, we enjoyed her Frozen Vodka Slush, Frozen Grasshoppers, Frozen Kahlúa Cocktails, and this Cranberry Vodka Slush, among many other things. Her kids are still making these concoctions for their families, me included!

Why This Recipe Works:

• SIMPLE – This old fashioned recipe is straight from Norma Jean’s Kitchen and brings back all of the memories for me. The slush mixture is a combination of a handful of ingredients and can be prepped in 15 minutes or less.
• EASY  TO PREP AHEAD – Make this recipe in a large container ahead of time and serve the best cranberry cocktails to guests at your next holiday party!
• NICE HOLIDAY COCKTAIL – This large batch cocktail is perfect for the holiday season. We love it for holiday parties, New Year’s Eve, and it’s refreshing on a hot summer day too. Just pull the plastic container out of freezer and add a couple of cranberries to each serving.

How to make Christmas Cranberry Vodka Slush:

Step 1
Dissolve jello. Boil a cup of water, and add jello. Stir until completely dissolved.

How to make Sugared Cranberries:

1. Combine equal parts sugar and water in a small saucepan over medium-high heat. Cook until sugar is dissolved, stirring frequently.
2. Remove from heat, and add cranberries. Let this come to room temperature. You can place in the refrigerator to speed up the process.
3. Drain cranberries over a measuring cup, catching the simple syrup to add to other cocktails (if desired).
4. Place a wire rack on a baking sheet. Arrange cranberries on top of the wire rack and let them dry.
5. When the cranberries are dry, roll about 1/2 cup of cranberries in a bowl of sugar and then remove to a bowl. Repeat with remaining cranberries.

Other Holiday Cocktail ideas for you to enjoy:

• Mistletoe Margaritas
• Frozen Vodka Slush
• Frozen Grasshopper Drinks
• Apple Cider Margarita
• Christmas Old Fashioned

Snacks and Appetizers to pair:

Pair one or more of the following snacks with your vodka slushies!

• Bacon Wrapped Dates with Goat Cheese
• Spicy Chex Mix
• Honey Roasted Nuts
• Baked Goat Cheese Dip

Kitchen Tools Used: (affiliate links)

Vodka Slush Cocktails

I should have called this recipe the “Reding Family Holiday Slush“. Because that’s basically what it is. For as long as I can remember, we drank vodka slush at our family gatherings, and we still do. Thanksgiving, Christmas, Easter, graduations, and birthdays meant vodka slushes and good times. This is a “next level” special drink for our family.

Why This Recipe Works:

• SIMPLE TO PREP – If you can boil water, you can make this recipe. Such a simple recipe to prepare and it stores well too.
• LARGE BATCH – This slush feeds a crowd and I’ve made it for many gatherings. Slushy cocktails are always a great choice!
• FAMILY RECIPE – This recipe has been around for as long as I can remember. My mother made it again and again and now all of my siblings do too.
• PERFECT SUMMERTIME SLUSH – A refreshing slush is a necessary thing when we’re sweating it out here in HOT Texas. Vodka slush plus a pool party plus summer bbqs is my kind of jam!

Ingredients needed for Frozen Vodka Slush Recipe:

These simple ingredients are easy to find in your local grocery store.

• Frozen Items – You’ll need one large can of frozen orange juice concentrate and lemonade concentrate. The orange juice is what gives this drink that lovely bright yellow color!
• Sugar – You’ll need some granulated sugar to sweeten our vodka slush.
• Green Tea – Green tea adds to the taste plus it makes our slush “healthy” – LOL.
• Vodka – Use good quality vodka, as always, for best results (and easier on the body too).
• Sprite/7Up – This is optional, but a splash to serve gets the frozen cocktail to melt slightly and makes it easier to drink. You can also skip it, and just wait for the individual drinks to become slushy.

How to make this Frozen Vodka Slush Recipe:

Step 1
Prep. To make this recipe, you’ll need a large airtight container with a lid along with the recipe ingredients listed.

Recipe FAQs:

Snacks to serve with Slush Drinks:

As with all happy hours, it’s best to eat while drinking. You’ve come to the right place for that, and I’ll share a few of my favorite recipes to munch on while slushing.

• Creamy Jalapeño Queso – A spicy queso with salty chips goes perfectly with these somewhat sweet cocktails.
• Classic Taco Pizza – You can make this pizza in advance. Save some time and use store-bought crust!
• Balsamic Glazed Tomatoes and Burrata – The simplest of appetizers, and oh so yummy.
• Spicy Chex Party Mix – Watch out, cuz this snack is super tasty!

Try these summertime cocktails next!

• Strawberry Lemonade Vodka Slushies
• Tropical Tequila Sangria
• Super Simple Cranberry Margaritas
• Grapefruit Paloma
• Cherry Margaritas