#recipeinside

[goldpeak]

Grab an extra mason jar and stack up the sweetness with the tart taste of this Key Lime Pie recipe.   Ingredients 1 (14 oz) can sweetened condensed milk ½ cup key lime juice 3 large egg yolks ½ tsp pure vanilla extract   ¾ cup graham cracker crumbs ¾ cup coconut chips 3 Tbsp butter, melted 1 Tbsp sugar 1 ½ cup fresh whipped cream Key limes or limes, for garnish Instructions 1. Add condensed milk, key lime juice, egg yolks and vanilla to a glass bowl set over a pot of lightly simmering water. Whisk until thickened, about 6 minutes. 2. Remove from heat and place over an ice bath to cool. Transfer to a measuring cup and place in the refrigerator to completely chill. (Should make about 1 ½ cups.) 3. Combine the graham crackers, coconut chips, melted butter and sugar in a separate bowl. 4. In 4 (8-ounce) Mason jars, add a spoonful of graham cracker mixture. Pack the cracker crumbs down with a spoon. Top with a layer of key lime filling, then a layer of whipped cream. Top with more key lime filling, a small sprinkling of graham crackers, and a nice dollop of whipped cream. Sprinkle the top with a bit more graham crackers and a slice of key lime.

[goldpeak]

Fast as fast can be, these homemade Gingerbread Bars with Cream Cheese Frosting will be hard to keep around. Ingredients: 2 cups  plus 2 Tbsp all-purpose flour 1 1/4  tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1 tsp baking soda 3/4 cup salted butter, soft or room temperature 1 cup  packed light brown sugar 1/3 cup molasses 1 large egg 1.5 tsp vanilla extract Frosting 1/2 cup salted butter, at room temperature 1 (8 oz) package cream cheese, nearly at room temperature 2 1/2 cups  powdered sugar 3/4  tsp vanilla extract Directions: Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with baking spray. In a medium mixing bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, and baking soda. In a stand mixer fitted with the mixing paddle, blend together butter, brown sugar and molasses until combined. Add in egg and vanilla extract. Set mixer to low speed and slowly add in flour mixture and mix until combined. Pour dough into prepared baking dish and spread and press into an even layer. Place in preheated oven until they have baked through, about 15-18 minutes (be careful not to over-bake). Transfer to a wire rack and let squares cool completely in pan. For the cream cheese frosting: In the bowl of a stand mixer fitted with a paddle attachment mix together butter and cream cheese until smooth. Add  powdered sugar and vanilla and mix until light and fluffy. Set the frosting in refrigerator for ten minutes till cooled.  Spread frosting over cooled bars. Cut into squares. Cover with plastic wrap and store in refrigerator.

[goldpeak]

These pumpkin pie bites are hard to resist, but well worth the wait after feasting on everyone’s delicious dishes. Ingredients: 2 pre-made, ready to roll pie crusts 1 (8oz) package cream cheese, softened to room temperature 1.5 cup pumpkin puree 1/4 cup sugar 1/4 cup packed light brown sugar 2 eggs 1 egg for egg wash 1 tsp vanilla 1 tsp pumpkin pie spice whipped cream Directions: Preheat oven to 350 degrees. Grease and flour two 12 cup mini-muffin pans. Set aside. Roll the dough or pie crust out on a floured surface. Using a round 3-inch biscuit cutter, cut at least 12 rounds of each pie crust. Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust. Brush egg wash from one egg to the top edges of each pie. Using a stand mixer, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating each until combined. Add pumpkin puree and beat to combine. Stir in vanilla and pumpkin pie spice. Spoon mixture into each mini pie crust almost up to the top. Bake for 15-20 minutes or until golden around the edges. Remove from oven and let cool on a cooling rack. When completely cooled, top with whipped cream and sprinkle more pumpkin pie spice on top before serving. Keep refrigerated.

[goldpeak]

Catch up on old times over our delicious old fashioned Gold Peak Tea cocktail. Ingredients: 3 dashes of orange bitters or regular bitters 1 orange wedge/slice 1 lemon wedge/slice 1-2 Maraschino cherries 2 ounces Gold Peak Sweet Tea 2.5 ounces Bourbon Ice Directions: Put three Dashes of Orange Bitters into bottom of glass then squeeze the lemon and orange wedges into the glass. Fill the glass with ice. Add 2 oz Gold Peak Sweet Tea and 2.5 oz Bourbon Stir. Rub the lemon wedge around the rim and garnish with the lemon wedge, orange wedge, and a cherry. Enjoy with a few friends. 

[goldpeak]

These Pumpkin Cookies will disappear faster than the invisible man on Halloween night. Bake up a batch for your guests and serve with a glass of Gold Peak Tea. Ingredients 1 cup butter, softened 3/4 cup sugar 3/4 cup light brown sugar 1 large egg 1/4 cup pumpkin puree 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 11/2 teaspoon pumpkin pie spice 1/2 teaspoon salt For Glaze: 3 cups confectioners’ sugar 1/2 teaspoon orange food coloring gel (optional) 4 tablespoons milk Directions 1.     Beat butter and sugars together at medium speed with a heavy-duty stand mixer until fluffy, about 2 minutes.  Add egg, pumpkin, and vanilla. Beat 30 seconds on low speed or just until combined. 2.     Whisk together flour and next 3 ingredients.  Add to pumpkin mixture in 4 batches, beating at low speed just until combined. 3.     Flatten into 2 discs and chill for 2 hours, or overnight. 4.     Preheat oven to 350˚.  Roll out discs on a well-floured surface to 1/8-inch. 5.     Cut with cookie cutter and place on parchment lined baking sheets. 6.     Bake at 350˚ for 8 to 10 minutes or until golden around the edges. 7.     Transfer to wire rack to cool completely. For Glaze: 1.     Whisk together sugar, milk, and food coloring (if desired). 2.     Spoon glaze evenly over cooled cookies.  

[goldpeak]

While the wind howls and the leaves scatter outside, curl up indoors with our Gold Peak Boo-urbon Peach Tea. Ingredients 1 sprig fresh mint leaves 2 dashes Orange Bitters 3 tablespoons Bourbon 1/3 cup Gold Peak Peach Tea Garnish: fresh mint leaves and peach slices Directions Place mint leaves and bitters in bottom of cocktail shaker. Muddle mint leaves using a muddler or back of a wooden spoon. Top with bourbon, Gold Peak Peach Tea, and crushed ice. Shake for 30 seconds, or until thoroughly chilled. Strain into a mason jar filled with ice and garnish, if desired.

[goldpeak]

Get everyone together for National Cheeseburger Day with this mouth-watering jalapeno & bacon-stuffed burger recipe. Just make sure you pour an extra glass of Gold Peak Sweet Tea to help cool things off. INGREDIENTS:⠀ 1 jalapeño, seeded and minced 2 oz cream cheese 3 slices cooked crisp bacon, crumbled ½ cup grated cheddar cheese 1 ½ lbs ground beef Kosher salt and freshly ground black pepper⠀ 4 slices cheddar cheese 4 split hamburger buns To serve: Green leaf lettuce Sliced tomato Thinly sliced red onion STEPS:⠀ Combine jalapeño, cream cheese, bacon and shredded cheddar in a medium bowl. Place ground beef into a large bowl and season well with salt and pepper. Divide into 8 pieces and flatten into thin patties. Add a dollop of the bacon cheese mixture to the center of 4 of the patties, then cover each with another patty and flatten. Pinch the edges to seal the patties closed. Heat a cast-iron grill pan to medium-high heat. Grill burgers on each side for 4–5 minutes for medium doneness. Immediately top with a cheese slice. Place burger between two buns and top with lettuce, tomato and onion.

[goldpeak]

Add a little taste of summer to dessert when you bake a cake with Gold Peak Lemonade Iced Tea. Ingredients Shortening 1 1/2 cups Gold Peak Lemonade Iced Tea 1 cup butter, softened 2 cups granulated sugar 1/2 cup firmly packed light brown sugar 5 large eggs, at room temperature 3 1/2 cups cake flour 2 teaspoons baking powder 3/4 teaspoon table salt 1/4 teaspoon baking soda 3/4 cup powdered sugar Directions Step 1: Preheat oven to 350°F. Grease (with shortening) and flour a 13- x 9-inch pan. Step 2: Beat butter in a separate large bowl at medium speed with an electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Step 3: Whisk together cake flour and next 3 ingredients; add to butter mixture with 1 cup tea, beginning and ending with flour mixture. Step 4. Beat at low speed just until blended after each addition. Pour batter into prepared pan. Step 5: Bake at 350°F for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Step 6: Cool on a wire rack (about 20 minutes). Sprinkle with powdered sugar.