If you’ve ever had a shaken iced tea from Starbucks, you know just where I’m going here.  Like most coffee-house drinks it comes complete with a squirt of sugar – and like most drinks you can request it without the sugar, which I always do. I got mine with just a splash of lemonade which adds the perfect amount of flavor!

I know I’ll be making batches of this iced tea & lemonade throughout the summer, perfect for pool-side sipping!

Iced Tea with Lemonade

• 4 parts Iced Tea (mine was a blend of Tazo Passion and Celestial Seasonings Goji Berry Pomegranate Green Tea)
• 1 part lemonade

Brew tea in large pitcher and let cool. I used 4 of each tea bags. Serve over ice and sip slowly. Best served in the sun!

I don’t know about you but if I’m at a Chinese restaurant, there is a good chance I’m getting cream cheese wontons. I’m not sure what it is, but I just can’t resist them. Crunchy on the outside, creamy cheese on the inside and just plain good.

But what about a sweet twist on the typically savory? I had some honey goat cheese in the freezer and just had a feeling that with some maple crystals, that I had been wondering what to do with for quite some time, this could be transformed to a delicious treat.

Unfortunately baking doesn’t give it that same crispy shell as frying does, but maple goat cheese trumps cream cheese any day.

Maple & Goat Cheese Wontons - 4 pieces

• 2 Tbsp honey goat cheese (or plain)
• 1 Tbsp maple granules
• 4 wonton wrappers
• real maple syrup

Pre-heat the oven to 375° F.

Mix the goat cheese and maple granules together until smooth, heating in the microwave for a few seconds if necessary. Lay out 4 wonton wrappers on the counter, and have some water handy. Place 1/2 Tbsp of filling in the center of each wonton. Wet the edges with water and fold in half so that it forms a triangle. Pinch edges together to form a seal. Fold bottom corners in and pinch together.

Bake for about 15 minutes, until golden brown. Drizzle with maple syrup before serving if desired.