Tuesday, November 12, 2019

Im - Peach Mint Tea

This is perfect for your impeachment watching party, watching the game, brunch or anytime.

You can also serve this hot too.

8 cups cold water
4 - 6 each: peach tea bag, fresh mint leaves
1/4 tsp. sliced ginger

Turn on the kitchen faucet to cold and let run for 30 - 60 sec.

Fill kettle with cold water, place lid on kettle and place kettle on stove.

Turn stove burner on to high, bring water to a boil.

Rinse mint leaves under cold running water.

Set aside a few mint leaves.

When water begins to boil turn off stove, 
place tea bags, ginger and 1 - 2 mint leaves in kettle.

Steep tea for a few minutes to desired strength.

Remove tea bags and leaves from tea kettle and let tea cool.

Place mint leaves in bottom of a clean pitcher, fill pitcher with ice. 

Pour cooled tea in the pitcher over ice. 

Place pitcher in refrigerator until ready to serve.

To serve: place ice in the bottom of 4 - 6 
clean glasses, pour tea over ice.

Add sweetener if desired.

Serves 4 - 6.

Saturday, November 9, 2019

Recipe To Help California Wildfire Survivors

Prayers, peace for all affected by the wildfires in California.

On the left side of the website are links under Pay It Forward.

These are some organizations that are helping with relief. 

Whatever you can do to help will be greatly appreciated. 

Thank you for caring.

Thursday, October 31, 2019

Treats Not Tricks Edible Shot Glasses

Adults need treats too. This is great for using leftover candy, a party or anytime.

I've used a flexible shot mold that you can find online or in stores.

The shot molds can also be used in the freezer too.

1- 2 pkg. hard candy

Rinse and dry shot mold, set aside.

Preheat oven to 350 F.

Unwrap candy and place 12 - 15 candies to completely fill each of the molds. 

Place on a baking sheet and place sheet in oven to bake for 8 - 14 min. or until candy is melted.

Remove tray carefully from oven, turn off oven and set aside candy glasses to cool  and harden. 

To serve: When cool and hardened, remove from molds carefully and fill with your favorite beverage.

Serves 6.

Thursday, October 24, 2019

Mulled Cider

This is great for a fall day after raking leaves, when you're done taking the kids trick-or-treating, errands or even watching the game.


1 - 2 quarts apple cider 
1 tsp. each: whole cloves, chopped fresh ginger
1 orange, sliced
1 cinnamon stick, broken in half

Rinse and zest orange. Cut orange into slices, set aside.

Break cinnamon stick in half.

Rinse and chop ginger.

Heat saucepan over medium heat. 

Lower heat to medium low, pour cider into pan. Add spices, ginger, & 2 orange into the cider and let simmer for 5 - 10 min.

Remove pan from heat.

With a slotted spoon, remove spices and orange slices.

Ladle cider into mugs and garnish with remaining orange slices.

Serves 4 - 8.

Thursday, October 3, 2019

Berries On The Bottom Yogurt

Who doesn't love yogurt.

The ones in the store can be so full of sugar.

This recipe is an easy alternative.

I've use blueberries for this but you can also use sliced strawberries or even raspberries.

2 - 3 c. light greek yogurt
1 - 2 tsp. sweetner (optional)
1/2 c. blueberries
1 - 2 drops vanilla extract (optional)

Rinse berries through a strainer under running cold water.

If using strawberries, rinse strawberries, remove stem and cut into 3rds.

In a bowl place yogurt, desired amount of sweetener and vanilla extract.

To serve:

Place some berries in the bottom of a small serving dish.

Top with yogurt mixture and stir to mix.

Serves 4.

Friday, September 27, 2019

Easy Chocolate Milk

Today is National Chocolate Milk Day but you can enjoy this anytime.

1/ 8 c. cocoa powder
2 - 4 c. lowfat milk
1 T. sugar

In a jar combine cocoa powder and sugar.

Put lid on jar tightly and shake to mix well.

In the bottom of a clean glass place a  1 - 2 tsp. cocoa mixture.

Pour milk over cocoa mixture, stir with a clean spoon to mix.

Makes 4 servings.

Friday, September 20, 2019

Easy Brussel Sprouts

This is great for dinner or anytime.

1 lb. package brussel sprouts
non stick cooking spray
1/8 c. each: cold water, melted butter
1/8 tsp. each: black pepper, salt

Preheat oven to 350' F.

Spray baking pan with non stick cooking spray.

Rinse brussel sprouts under cold running water, pat brussel sprouts dry with a clean paper towel.

Spread sprouts on baking pan, add cold water to pan. 

Place pan in oven and bake for 30 - 40 min. 

While brussel sprouts are cooking, put butter in a microwave safe bowl. 

Microwave butter for 10 seconds or melted.

Halfway through cooking, take baking pan out of the oven carefully with oven mitts.

Carefully take bowl with butter out of the microwave,  pour butter over the brussel sprouts. Toss brussel sprouts with a clean fork to coat.

Put baking pan back in the oven and cook for 15 - 20 minutes more.

Serves 4.

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