We love our ice tea and lemonade at our house. When we go out to eat at a restaurant called Bob Evans, I almost order a flavored ice tea. Yum!
I decided I needed to recreate the flavored ice tea at my house. Especially since summer is going to be here before we know it.
My iced tea is made in my coffee maker. Last July, I got rid of my Keurig. I loved it for a long time but had been using my own grounds in little reusable coffee filters the majority of the time so I decided I would just bite the bullet and go back to a traditional coffee maker. I ended up with a Hamilton Beach Brewstation. Instead of a glass carafe, there is a removable reservoir. It has a setting on it for iced coffee. I used it for iced tea instead. Hey, it works and is delicious. Just make sure you wash the reservoir out before and after brewing the tea because you don’t want it the tea to taste like coffee and vice versa.
Now onto the raspberry simple syrup.
Raspberry Simple Syrup
Stars of the recipe:
- 1 c. white granulated sugar
- 1 c. water
- 2 c. raspberries (washed and dried)
- Combine sugar and water in a medium saucepan over medium high heat.
- Stir until sugar is combined. (The sugar will become “clear.”)
- Add the raspberries. Bring to a simmer and then reduce heat to medium low. Cook for 12 minutes. Keep a close eye on it.
- Remove from the heat. Cover and allow it to seep for 10 minutes.
- Strain the syrup.
- Enjoy in tea or lemonade.
Let us welcome the newest member of my smoothie family – The Dole Whip Smoothie.
Continue reading “Dole Whip Smoothie”
I’ve decided to join a blogging club called the Secret Recipe Club. Each month, we are given a blog to visit. We are to make one of the recipes from the blog. This month I was selected to visit The Spiffy Cookie.
Continue reading “Chocolate Peanut Butter Cup Dip – Secret Recipe Club”
Here are the pics from our eats from our Spring Break trip to Canada. All these pictures are taken on my DSLR camera.
I’ve posted some links to various restaurants and descriptions of the various foods. Those are in red.
Continue reading “Some of Our Eats – Niagara Falls and Toronto, Ontario – Part 2”
My mother-in-law and I like coleslaw. The rest of the family won’t even touch slaw.
This would be great for a summer barbecue. However, you need to be aware that since there is mayo in the slaw, you should not leave it out for too long.
“Chick Fil-A” Coleslaw
Stars of the recipe:
- 1 c. mayo
- 4 tsp. white vinegar
- 1/4 c. granulated sugar
- 1/4 tsp. dry mustard or prepared mustard (I used prepared mustard.)
- 1/4 tsp. salt
- 2 bags (14 oz.) prepared shredded coleslaw mix
- In a large bowl, whisk together everything except for the coleslaw mix.
- Add the coleslaw mix. Fold over until all of the dressing is covering the coleslaw mix.
- Cover and put in the fridge. Let sit for 2 hours or overnight.
My family and I recently went on a road trip to Niagara Falls and Toronto during our Spring Break. We tried new foods while there. I tried to take pictures of some of the foods so I could share it with my readers.
Continue reading “Some of Our Eats – Niagara Falls and Toronto, Ontario”
I enjoy making homemade bread when I have a chance. The smell of the fresh bread coming out of the oven is to die for.
Continue reading “Homemade White Bread”
It’s been a while since I’ve created a menu plan. Our dinners have been suffering since I don’t have a specific menu plan for the week.
One week I didn’t menu plan because we were suppose to use some of the food from our freezer before we went away on our Spring Break trip. We did use a couple things from the freezer. The second week was when we were gone for the week. I have two blog posts coming up with some of our eats from when we were in Canada. Last week I was suppose to be using food from the freezer. Yep, that didn’t happen. We had fast food twice during the week. Continue reading “Menu Plan Monday – Week of April 11, 2016”
I’m all about easy veggie side dishes. We usually microwave the veggies for about 4 minutes, add a little bit of butter, and salt, and then microwave for another minute to melt the butter.
That method gets old though. So I came up with an easy skillet green bean recipe using onions and bacon. When my mother-in-law makes green beans for our Sunday dinner, she boils the bacon with the green beans. The Wee One wants to eat those bacon pieces. He can but they don’t have the best flavor or texture. When I made this skillet green bean recipe, he was able to eat the bacon with his green beans. Win-win!
Skillet Green Beans
Stars of the recipe:
- 3 to 4 slices of bacon, cut into 1 inch pieces
- 1 (16 oz) bag of frozen green beans (You don’t need to defrost the green beans.)
- 1 small onion or 1/2 large onion, diced
- salt and pepper to taste
- Heat a medium skillet to medium high heat.
- Add the bacon. Cook until crisp.
- Remove the bacon to a paper towel lined bowl. Remove the bacon grease except for a tablespoon or 2. (Make sure it’s not a plastic container because otherwise it will melt.)
- Add the diced onion to the skillet. Cook for about three to four minutes or until translucent.
- Add the green beans. Cook until warmed through.
- Season with salt and pepper.
- Add the bacon back to the pan.
- Serve and enjoy!
I originally posted this recipe in 2010. I recently made them and made sure I took a much better picture of the cookies. So I’m going to repost the blog post. I think it’s fitting because the last time I posted this recipe, we had just formed a new church. Our church now has a new pastor. Tomorrow is going to be the ceremony installing as our new pastor.
The Wee One loves these cookies. He kept snacking on them. It must be the saltiness and sweetness of the cookie that appealed to him.
I enjoy reading murder-mysteries. One of my favorite authors is Joanne Fluke. The main character in her books is Hannah Swenson. Hannah has a knack for finding dead bodies which drives her mother absolutely batty. With the help of her mother, sisters, and friends, she investigates murders. Since Hannah owns a cookie shop, the author includes recipes for different types of baked goodies plus other food. In the past, I’ve tried different cookie recipes. Usually I am impressed with the end result. One such recipe was for pretzel chocolate chip cookies.
Last month, our new church had a get together. We were suppose to bring a different type of dish to share. I decided to take a batch of these pretzel chocolate chip cookies. Everyone’s reaction to these cookies was a positive one. Since the only other dessert was strawberry shortcake which also good, it was nice to have a cookies there also.
The boys enjoyed crush the pretzels into tiny bits. I put a handful or two of pretzels into a zip lock bag, hand them a meat mallet, and a plastic cutting board and then let them pound away at the pretzels. I’d rather have them pound out the pretzels rather then each other.
Without further ado, here is the recipe.
- 1 cup softened butter (2 sticks, 1/2 pound)
- 2 cups granulated sugar (white)
- 3 Tbsp. molasses
- 2 tsp. vanilla
- 1 tsp. baking soda
- 2 beaten eggs (just whip them up in a glass with a fork – poke the yolks first)
- 2 cups crushed salted thin stick pretzels (measure after crushing)
- 2 and 1/2 cups all purpose flour
- 1 and 1/2 cups semi-sweet chocolate chips
Use an electric mixer if you have one because the dough gets really stiff.
- Preheat oven to 350 degrees.
- Mix the softened butter with the sugar and the molasses. Beat until the mixture is light and fluffy, and the molasses is completely mixed in.
- Add the vanilla and baking soda. Mix them in well.
- Break eggs into a glass and whip them up with a fork. Add them to your bowl and mix until they’re thoroughly incorporated.
- Put your pretzels in a zip lock plastic bag. Seal it carefully and place it on a flat surface. Get out your rolling pin and run it over the bag, crushing the pretzels inside. Do this until there are no large pieces and the largest is a quarter-inch long.
- Measure out two cups of crushed pretzels and mix them into the dough in your bowl.
- Add one cup of flour and mix it in. Then add the second cup and mix thoroughly. Add the final half cup of flour and mix that in.
- Measure out a cup and a half of chocolate chips and add them to your cookie dough. If you’re using an electric mixer, mix them in at the slowest speed. You can also pu the mixer away, and stir in the chips by hand.
- Drop by rounded teaspoons onto greased or sprayed with nonstick cooking spray cookie sheets. Place 12 cookies on each standard sheet.
- Bake at 350 degrees for 10 to 12 minutes or until nicely browned. (I do it for 11 minutes.)
This post is part of Potluck Sundays, Tempt My Tummy Tuesdays, and Eat at Home.
I’m always looking for new inspiration for recipes to put on my blog. So I decided to join a food party called Food Extravaganza. Each month, there is a theme based on a National Food Holiday during that month.
Monthly April Holidays are Florida Tomato Month, BLT Sandwich Month, Soft Pretzel Month, Soy-foods Month, Grilled Cheese Month, and Garlic Month. Hubby will be all about it being garlic month. He loves garlic. The Imaginative One and the Wee One will be all about it being soft pretzel month. They love soft pretzels!
Anyway April 7 is Coffeecake Day. Not cake made of coffee – Cake that you have with your coffee or even hot tea.
Continue reading “Coffee Cake Muffins”
Last weekend I found a blog that gave the exact portions to make a one pot pasta dish. I decided to attempt to use the guidelines to make my own dish.
I’ve been loving sundried tomatoes lately. So it was only logical that I used sundried tomatoes in this recipe. Yum!
This dish would be good topped with Kalamata olives. Or your favorite type of olive. The rest of the family does not like olives so I didn’t top it with olives
Sundried Tomato, Chicken, & Feta Cheese
One Pot Pasta Dish
Stars of the recipe:
- 1 Tbsp. extra virgin olive oil
- 1 lb. chicken breast, diced into 1 inch pieces
- 2 Tbsp. minced garlic
- 1 c. chicken broth
- 1 c. milk
- 2 c. small pasta (I used bow tie pasta.)
- 1/2 c. sundried tomatoes, cut into smaller pieces
- 1 to 2 Tbsp. dried basil
- 1/2 c. Feta cheese
- 1/4 c. sliced Kalamata olives
- salt and pepper, to taste
- Heat up a large skillet. Add the extra virgin olive oil.
- Add the chicken breast. Brown the chicken for 5 minutes.
- Add the garlic. Cook for a minute.
- Add the milk, chicken broth, and pasta. Turn up the heat up to high. Allow to boil.
- Turn heat to medium low. Cover.
- Cook for 12 to 15 minutes. Remove the lid.
- Add the sundried tomatoes, basil, salt and pepper, and olives.
The blog I found out the correct portions for one dish pasta dishes. Recipe Rebel
Hubby and I love the baked apples at Frisch’s Big Boy. When we go to eat there, we usually will order the apples as one of our side dishes.
I also like fried apples. However I don’t usually have fried apples properly so this is an easy alternative.
You need to use a good cooking apple when making the “baked” apple. When I made it, I used jonagold apples which was a good apple to use for this recipe.
When I made these apples, I first cored the apples and then peeled the apple. (It really doesn’t matter which order you do it in.) Then I cut the apple in half and then each half into fourths. So I ended up with 8 slices per apple.
Stars of the recipe:
- 3 to 4 baking apples, peeled and cored
- 2 to 3 Tbsp. of granulated sugar
- 1 to 2 tsp. cinnamon
- 2 Tbsp. maple syrup
- Slice the apples into 6 to 8 slices each. (Depending on the size of the apple.)
- Place the apple slices in a microwavable bowl.
- Sprinkle sugar and cinnamon over the apples.
- Microwave for 5 minutes. (Add more time if the apples are not tender.)
- Drizzle maple syrup over the cooked apples.
I ended up adding more cinnamon to my apples. I love lots of cinnamon.