Peach and Orange Sangria Recipe: Perfect For Those Hot Summer Days

Our white peach tree produced about a million peaches this year, more than we know what to do with. So I have been giving them away, eating them, and trying to figure out what else to do with them. I found a recipe for sangria that is yummy and that I thought I’d share with you. If you are a fan of white wine, you will love this recipe!

This Peach and Orange Sangria Recipe is perfect for hot summer days or any day you are looking forward to a refreshing glass of wine. Includees a recipe for one-glass white sangria too!

Peach and Orange Sangria Recipe

This is so simple to make. In a pitcher, combine some mint leaves (I picked it from the garden, rinsed it off, and tore it into pieces) with a splash of peach schnapps (or peach vodka) and a tablespoon of sugar. Gently stir and mash the mint using a wooden spoon.

This Peach and Orange Sangria Recipe is perfect for hot summer days or any day you are looking forward to a refreshing glass of wine. Includees a recipe for one-glass white sangria too!

Look at all of that yummy fruit!

Next, slice some peaches (right from the tree!) into thin slices. Add to the pitcher. Thinly slice one orange, and add that as well.

Add a bottle of chilled white wine (try Sauvignon Blanc or Pinot Grigot) and stir it all together. Cover and chill. The longer it sits, the yummier it is! Pour it into a White Trash Wine Glass and enjoy!

A little warning…if you have never had sangria before you might not know this, but the fruit seeps up all the alcohol from the wine. You will want to eat the fruit, but beware! Eat too much of it and you’ll be tipsy before you know it!

If you don’t want to make a whole pitcher of sangria, I’ve got a great recipe for one glass white sangria too!

Do you have a favorite sangria recipe? I’d love to hear about it!

For more wine, mimosa, and sangria recipes, check out my All Wine, All the Time board on Pinterest.

Like Steak? You’re Gonna Love This Recipe: Steaks with Bacon Bourbon Sauce

Yesterday was Jason’s birthday. Every year on his birthday, I make him whatever he wants for dinner…this year, same as most years, he asked for Steaks with Bacon-Mushroom Bourbon Sauce and his favorite side dish (you’ll have to wait until next week for that one!).

I published this recipe about two years ago, and just updated it with a fancy picture and some new notes. If you haven’t seen the recipe before, hop on over to my Steaks with Bacon Bourbon Sauce recipe and check it out! If you love steak (fried in butter and served with bacon and mushrooms and a sauce that’s sinfully rich and made with wine), you’ll love this recipe! It takes some time to make, but it’s worth every minute of prep…promise.

Head over and check it out now!

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Amaretto Mimosa Recipe: The Perfect Champagne Cocktail!

I’m gonna be honest, and I might lose my status as a friend to many of you, but I’m not a huge fan of Champagne or Champagne cocktails like mimosas.

Cue audible gasp from the crowd

I know, I know…that’s weird, right? I think I just don’t like the bubbles or something. Or the fact that it makes me very sleepy. Come on people, a mimosa is a drink you’re supposed to drink at breakfast/brunch…shouldn’t it perk you up instead of putting you to sleep?!

But there is an exception to all rules, and here’s the exception to my I’m-Not-A-Fan-Of-Champagne-Rule: throw an Amaretto Mimosa my way and I am a very big fan of Champagne!

A twist on a regular mimosa, this Amaretto Mimosa has Champagne, orange juice, and Amaretto in it. You'll never want a regular mimosa again!

Do you know what Amaretto is? I’m surprised by the number of people I’ve introduced this recipe to that don’t know what it is. The short definition is that it’s an almond liqueur. The longer definition, from Wikipedia of course is this:

The name is a diminutive of the Italian amaro, meaning “bitter,” indicating the distinctive flavour lent by the mandorla amara–the bitter almond or the drupe kernel. However, the bitterness is not unpalatable, and the flavour is enhanced by sweeteners, and sometimes sweet almonds, in the final products. Therefore, the liqueur’s name can be said to describe the taste as “a little bitter”. 

I’m a huge fan of Amaretto. Always have been. It’s the perfect balance of sweet and bitter. If you haven’t tried it, you really should. Trader Vic’s Amaretto is also good with Sweet and Sour Mix (check out One Martini at a Time’s recipe for a super easy Sweet and Sour Mix you can make at home).

So now on to my recipe. I bought a bottle to make Amaretto Truffles for the holidays. The recipe only called for 2 tablespoons of the liqueur, so I had an entire bottle left over. This is a great way to use it.

When we make mimosas, my husband prefers them made with Almond Champagne, so I thought: What the heck? I’ll try to make them with Amaretto instead!

Which is exactly what I did. I give to you, my *almost famous but not really and only in my mind* Amaretto Mimosa recipe. Cheers!

Amaretto Mimosa Recipe: The Perfect Champagne Cocktail!
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  1. Add the Amaretto and the orange juice to a champagne flute, and top with Champagne. And this is such a pretty drink - I put the Amaretto in, then the OJ and top it off with the Champagne. The layering is lovely, but really, you have to mix it up. If you want to make it look pretty, just garnish it with a slice of orange!


This recipe couldn’t be easier. Try it the next time you think about making mimosas…you’ll be pleasantly surprised by my version with a twist! And if you would like to try another champagne cocktail with a twist, try my Cranberry Mimosa.

Steaks with Bacon Bourbon Sauce: A Date Night Recipe

This is one of Jason’s favorite meals. It’s also one of the first recipes I made when we started dating and I made him dinner. It’s rich and hearty, and is beyond-describable-good! It’s steaks with bacon bourbon sauce. And mushrooms. and wine. I don’t know where the original recipe came from, but I’ve been making this for more than 10 years now, and the recipe has been tweaked to suit our tastes.

It does take some time to make, which is different from most recipes that I share. It’s not a difficult recipe to make, yet there are lots of steps. It will take close to an hour to make it, but trust me when I say that it’s worth it. Make it a date night by opening a bottle of wine and chatting while you’re putting it all together!

Steaks with Bacon Bourbon Sauce

This recipe for steaks with bacon bourbon sauce is perfect for date nights or a special meal. It takes awhile to make, but is worth the effort and time!

Steaks with Bacon Bourbon Sauce
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  • 1-1/2 cups dry red wine - use good wine that you would drink, not cheap stuff! Make sure to drink the same wine with dinner for the "wow" factor!
  • 3 garlic cloves, chopped
  • 1-3/4 cups canned beef broth
  • 1-1/4 cups canned chicken broth
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 fresh thyme sprig or a pinch of dried thyme (that's what I use)
  • 8 ounces bacon (or more!), cut into 1/4-inch pieces
  • 2 tablespoons all purpose flour
  • 2 tablespoons butter
  • 1 package sliced button mushrooms
  • 4 1-inch-thick beef tenderloin steaks
  • 1 tablespoon good bourbon


  1. Boil wine and garlic in heavy medium saucepan until reduced to 1/2 cup, about 15 minutes. Add next 5 ingredients; boil until reduced by half, about 20 minutes. Set sauce aside. (This sauce can be made 1 day ahead. If you do make it in advance, let it come to room temperature, then cover and chill.)
  2. Cook bacon in a heavy, large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer to paper towels. Pour off all but 1-2 tablespoons drippings from skillet. Add flour to drippings in skillet; whisk to blend. Cook 1 minute, whisking constantly. Gradually whisk in sauce; bring to boil. Reduce heat; simmer until sauce thickens, about 2 minutes.
  3. Melt 1 tablespoon of butter in another heavy large skillet over medium-high heat. Add the mushrooms and saute until brown. Remove mushrooms and keep warm.
  4. Add the rest of the butter. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates.
  5. Mix bacon, mushrooms, and bourbon into sauce. Season with salt and pepper. Spoon over steaks.

Enjoy these steaks with bacon bourbon sauce and hot spinach salad recipe or loaded mashed potatoes, along with a bottle of Petite Syrah – it makes a fantastic, romantic dinner for two! Sound too heavy? This recipe definitely packs a bunch and would be delicious with a green salad or a side of veggies and a crusty French bread. Bon Appetit! No room for a sweet dessert? This adults only coffee would be the perfect finish.

I love sharing recipes that use wine as an ingredient because it adds so much flavor to the dishes. As a bonus, it also adds moisture to food so it’s perfect to use when you’re using a crock pot. This Changeling Chicken recipe is a perfect example (and super tasty, too!) You’ll find more recipes with wine as an ingredient here.

Looking for more dinner ideas? I’ve got lots of them and so much more on Pinterest!
Visit Natalie Hoage – Mommy of a Monster’s profile on Pinterest.

Crockpot Chicken Recipe: Changeling Chicken

I found this recipe over at…a fantastic site – if you’ve never checked it out, definitely swing by! This crockpot chicken recipe is super fast and easy. You just throw everything in the crockpot and walk away…my kind of cooking!

Crockpot Chicken Recipe: Changeling Chicken

This recipe is called changeling chicken because you can change it based on what you’ve got on hand in the pantry. The only thing that FlyLady recommends always keeping consistent is the chicken, curry, coconut milk, and wine…the rest is just tossing in whatever!

Crockpot Chicken Recipe: Changeling Chicken
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  • Chicken Breasts (if you have time, you can brown them first just so they have some carmelization and color) - as many as your family needs
  • Mushrooms, sliced or whole. Any kind you prefer. I always use fresh button mushrooms.
  • 1 can coconut milk
  • 1 cup good white wine (remember, always cook with wine that you would actually drink)
  • 1 tsp curry powder
  • 1 can you favorite "Cream of" Soup...chicken, mushroom or broccoli would all be great. I usually use mushroom. (Hint: for a lower fat version use 1 cup chicken broth instead)
  • 1 can of baby peas
  • 1 can baby carrots (Note: I also have used a frozen 10 ounce bag of peas and carrots and it worked successfully)
  • Salt and Pepper to taste


  1. Put the chicken in to bottom of the pot.
  2. Mix Sauce: Put together in a bowl, curry powder in the coconut, wine and soup.
  3. Pour mixture over chicken.
  4. Drain peas and carrots (although you could add this to the pot if you need more liquid).
  5. Put peas, carrots and assorted mushrooms on the top of the chicken and sauce.
  6. Pepper and Salt your dish.
  7. Turn on and walk away! I've cooked with both frozen and thawed chicken. For frozen, I cook on low for 6 hours. For thawed chicken, it only takes about 4 hours.

This crockpot chicken recipe is called changeling chicken because you can change it based on what you've got on hand in the pantry.
Looking for more chicken recipes? I’ve got them here and more chicken recipes on Pinterest. I’ve also got more crockpot recipes on Pinterest too!
Follow Natalie Hoage – Mommy of a Monster’s board Crock Pot & Slow Cooker Recipes on Pinterest.