Light your fires! Wet your whistles!

It's time to kick off your holiday weekend........
Let the fireworks begin....

Here you go.....something to get you started!
A perfect summer menu--recipes included--from me to you....

Peached and Whiskied Iced Tea
the perfect summer cocktail!

• 1 quart cold water
• 6 black tea bags
• 2 tablespoons sugar
• 2 cups peach nectar
• Your favorite whiskey (recommended: Jack Daniels)
• Fresh peach slices, for garnish
• Mint sprigs, for garnish

Bring water to a boil in a small saucepan; remove from the heat, add tea bags, and let steep 5 minutes. Remove tea bags and stir in sugar until dissolved. Transfer to a pitcher, add peach nectar, and stir to combine. Chill in the refrigerator for at least 1 hour.

Fill tall glasses with ice and then pour peach tea over, leaving some room at the top for the whiskey. Stir in 1 shot of whiskey to each glass and garnish with a peach slice and fresh mint sprig.

Seafood Nachos
SOOOOOO good....

• 1 large (16-ounce) bag corn tortilla chips
• 2 cups shredded sharp Cheddar
• 2 cups shredded Pepper Jack cheese
• 1 tablespoon butter
• 1 clove garlic, minced
• 8 ounces lump crabmeat, picked clean of shells, chopped
• 1/2 pound cooked and tails removed, chopped
• 1 cup heavy cream
• 1/2 teaspoon garlic powder
• 2 cups grated Parmesan
• Salt and freshly ground black pepper
• Toppings:
  
• 1 cup shredded iceberg
  
• 1 cup chunky salsa
  
• pickled jalapeno slices
  
• Sour cream
  

Preheat the oven to 350 degrees

In a large baking pan or cast iron pan place a layer of the tortilla chips and cover with the shredded Cheddar and Pepper Jack cheeses. Bake the chips for 2 to 3 minutes, or until the cheeses are melted. Remove the dish from the oven and set aside.

In a large saute pan over medium-high heat, melt the butter and saute the garlic until soft. Add the seafood and saute for 3 minutes.

Add the cream, garlic powder, Parmesan, salt and pepper, to taste, to the seafood and stir for 2 to 3 minutes, until the sauce has thickened.

Remove the seafood mixture from the heat and pour over the tortilla chips. Top the nachos with shredded lettuce, pico de gallo, jalapenos, and a large dollop of sour cream. Serve immediately.

Grilled Fruit Kabobs

Yummmmmy!

• 3/4 cup pineapple juice
• 1/4 cup firmly packed light brown sugar
• 1/4 teaspoon ground nutmeg
• 2 cups fresh pineapple chunks
• 16 fresh cherries (about 4 ounces)
• 2 peaches, cut into wedges
• 1 large banana, cut into chunks
• Cream cheese, softened
• Gingersnaps

Combine first 3 ingredients in a shallow dish.

Thread fruit on skewers, and place in juice mixture. Cover and chill 30 minutes.

Remove kabobs from marinade.

Grill, covered with grill lid, over low heat (under 300°) 3 minutes on each side or until lightly browned. Serve with cream cheese and gingersnaps.

Now, sit back and watch the FIREWORKS.....