Lemon Zinger Tea

This is a favorite products post.  Just bought this tea and so glad I did  It's lemony and kinda a raspberry tea flavor.  Plus this one doesn't contain green tea.

Crock Pot Apple Cobbler

Ingredients:

1Yellow Cake Mix
20 oz can of Apple Pie Filling
6 Tablespoons of butter, melted

Directions:

Dump your can of Apple Pie Filling into the bottom of your slow cooker.
Spread your yellow cake mix over the apple pie filling.
Then spoon your butter onto the cake mix - DON'T mix the cake mix and butter around. The moisture will make it cook.
Cook on High for 4 hours in your slow cooker

From www.sixsistersstuff.com

My Favorite Sugar Cookies

from melskitchencafe.com

*Note: the baking temperature for this recipe may seem high but I believe it is one of the keys to success. The cookies still remain soft and light because they bake for such a short time (and they keep their shape really well!).

*Makes 2-3 dozen sugar cookies (about 2-3 inch size)

1 1/2 cups (3 sticks) butter, softened to cool room temperature

1 1/2 cups granulated sugar

1/2 cup powdered sugar

4 large eggs

1 teaspoon vanilla

1/2 teaspoon almond extract

1 tablespoon lemon zest (from about 1 lemon)

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

Preheat oven to 400 degrees.

In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.

The dough can be wrapped in plastic wrap and kept in the refrigerator for up to a week or it can be rolled out right away. Dust a counter with powdered sugar or flour and roll the dough to desired thickness (I prefer my cookies on the thick side so I roll my dough out to about 1/4-inch, maybe even slightly thicker than that). Cut the dough into shapes. Place the cookies on a lined or lightly greased baking sheet. Bake for 7-8 minutes. The cookies won't appear browned on top (or on bottom) when they are done baking so don't let them overbake! I find 7 1/2 minutes is about perfect but if they are even lightly browned on bottom, I decrease the time by 30 seconds. I like them super soft with not even a hint of browned edges or bottom. This way they literally melt in my mouth.

Cool the cookies completely on a wire rack before frosting. The baked cookies (unfrosted) can be stored in a tupperware or ziploc bag in the freezer for up to a month. I also often freeze 1/2 of the sugar cookie dough when I don't have time or don't want to roll it out and cut shapes. I wrap the dough in plastic wrap and then stick it in a freezer-safe ziploc bag and freeze it for up to a month. I take it out the night before I want to roll it out and store it in the refrigerator to thaw (for about 12-15 hours). About 30 minutes before I want to use it, I let it sit on the counter to soften a bit and then I roll it out and cut out the cookies.

Whipped Cream Cheese Frosting

*Note: the key to success here is using really soft cream cheese and beating it with the powdered sugar until no lumps remain.

*Makes about 4 cups of frosting

1 (8 oz.) block cream cheese, softened

1 1/2 cups powdered sugar

1/8 teaspoon salt

1/2 teaspoon vanilla extract

1 1/2 cups heavy whipping cream

In a large bowl, combine the softened cream cheese, powdered sugar, salt and vanilla. Mix until very smooth and light and no lumps remain. In a separate bowl, beat the cream to stiff peaks. Add the whipped cream to the cream cheese mixture. Mix until well combined and smooth. Store in the refrigerator for up to one week.

Quinoa Chilli

1 Can of Your Favorite Chilli
1/2 Cup Raw Quinoa
1 Can Black Beans
Cheese, Avocados, Corn Or Anything else that like in your chilli

Cook the quinoa and together all ingredients and serve warm.

Crumb Muffin Topping

Combine 4 T flour, 1 t cinnamon. Cut in 2 T butter with a fork until crumbly. Sprinkle over muffin before baking.

2 Happy Homemaker's Apple Crisp

2 Happy Homemaker's Apple Crisp

8-10 Jonagold apples, peeled and sliced

1 tablespoon lemon juice

2 teaspoons cinnamon

¾ cup sugar

1 tsp salt

2 cups brown sugar

2 cups flour

2 cups oatmeal

1 ½ cups butter, melted

1 cup chopped nuts (optional)

Fill a 9-inch by 13-inch pan with sliced apples. Sprinkle with lemon juice. In small bowl, mix together cinnamon, sugar and salt. Mix into pan with apples. In another bowl, mix brown sugar, flour, oatmeal, melted butter and chopped nuts. Sprinkle over apples. Bake at 350 degrees for 35 minutes, or until the apples are soft. Serve warm, with ice cream.

Link: http://www.twohappyhomemakers.com/

Egg Noodle Lasagna

Hamburger
Egg noodles (extra wide)
2 cups sour cream or plain yogurt
2 cups cottage cheese
Cheese
1 bottle Ragu

Brown hamburger. Cook and drain egg noodles. Mix sour cream and cottage cheese. Layer all ingredients in a 9x13 pan. Top with extra cheese. Cook 30 minutes @ 350 degrees.

* freezes well if made in advance

Betsy's Slushie

1 package sugar- free punch
1 can crushed pineapple
Fresh strawberries

Blend ingredients, freeze, then serve.

Andes Mint Cookies:

Ingredients:

1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips or 2 packages 4.67 oz Andes Crème de Menthe or Toffee Crunch Thins, chopped.
2-2/3 cups sifted all-purpose flour

Directions:

Preheat oven to 350° F.

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.

Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.

Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.

Raise oven rack one level above the middle and bake on non-stick baking pans.

Bake at 350° F for approximately 8 - 10 minutes.

Cool on pans for two minutes before removing.

Yield:

4 dozen cookies.

Variation: add 1/2 cup of cocoa to butter and cream well together. This will create double chocolate cookies! (like the ones I brought to Lake Powell)

Ice Cream Sandwhiches

Ingredients

• 1 cake mix (chocolate, with pudding)
• 2 eggs
• 1/3 cup oil
• 1 pt vanilla ice cream (softened)
• decorative sugar (colored sprinkles)

• Directions:

  1. 1
     Preheat oven to 350 degrees F. Light spray a 13x9-inch pan with nonstick cooking spray. Line pan with aluminum foil and spray again.
  2. 2
     Beat cake mix, eggs, water and melted butter in a large bowl with electric mixer until well blended. Dough will be thick and sticky. Spoon dough into prepared pan. Cover with plastic wrap and press dough evenly into pan, using plastic wrap to keep hands from sticking to dough. Remove plastic wrap and prick surface all over with fork (about 40 times) to prevent dough from rising too much.
  3. 3
     Bake 20 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack.
  4. 4
     Cut the resultant cookie in half crosswise; Remove one half from pan. Spread ice cream evenly over cookie half remaining in pan. Top with second half; use foil in pan to wrap up sandwich.
  5. 5
     Freeze at least 4 hours. Cut into 8 equal pieces; dip cut ends in decorative sugar or colored sprinkles which will adhere to the ice cream for a pretty presentation. Wrap and freeze sandwiches until ready to serve.

Chocolate Chip Pudding Cookies

Vanilla Pudding Chocolate Chip Cookies

Yield: 3 dozen cookies

Cook Time: 10-12 minutes

ingredients:

1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 pkg (4 oz.) vanilla instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 oz bag giant chocolate chips

directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.

2. Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.

3. Drop cookie dough by rounded tablespoons onto prepared baking sheet.  Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.

Hershey's Kisses Peanut Blossoms

Ingredients

• 48 HERSHEY'S KISSES Brand Milk Chocolates
• 1/2 cup shortening
• 3/4 cup Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Granulated sugar

Directions

1. 1 Heat oven to 375°F. Remove wrappers from chocolates.
2. 2 Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. 3 Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. 4 Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each
   cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
   About 4 dozen cookies.
   
   Nutritional Information per serving (1 cookie):
   Calories: 90, Total Fat: 6g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 75mg,
   Total Carbohydrate: 10g, Dietary Fiber: less than 1g, Sugars: 6g, Protein: 2g, Vitamin A: 0%DV*,
   Vitamin C: 0%DV*, Calcium: 0%DV*, Iron: 2%DV*
   *%DV= %Daily Values are calculated based on a 2000 calorie diet

Chocolate Mint Brownie Cookies

For the cookies:

2 cups all purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract

For the middle layer:
1 cup Guittard green mint chips, melted

For the frosting:
1/2 c. butter, at room temperature
1/2 c. unsweetened cocoa powder
4 1/2 c. confectioners’ sugar
1 tsp. vanilla extract
milk

1. In a medium bowl, whisk together the flour, cocoa, baking soda and salt.  Set aside.
2. Using a mixer, cream the butter and sugar and mix until fluffy, about 2 minutes. Add egg, milk and vanilla. Slowly add the flour mixture until well combined.
3. Using a 2 inch ice cream scoop, scoop the dough onto a baking sheet lined with parchment paper. Bake at 350 degrees for 9-11 minutes or until firm. You don’t want to underbake or overbake these cookies. Let cool.
4. Spread a layer of the melted mint chips over the cookies. Put them into the fridge to let them set for about 10 minutes. Meanwhile, make the frosting.
5. Using a mixer, cream the butter. Whisk together the confectioners’ sugar and cocoa until well combined. Slowly add to the butter. Add the vanilla and a dash of milk at a time until the consistency is thick enough to spread on the cookies. Beat until smooth. Spread the frosting over the mint layer.

*http://www.stephanieskitchen.com/2009/02/chocolate-mint-brownie-cookies/

Oatmeal Cinnamon Chips Cookies

Ingredients

• 1 cup (2 sticks) butter or margarine, softened
• 1 cup packed light brown sugar
• 1/3 cup granulated sugar
• 2 eggs
• 1-1/2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour *if using boiled raisins add a little more flour
• 1 teaspoon baking soda
• 2-1/2 cups quick-cooking oats
• 1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips
• 3/4 cup raisins *I boiled mine 

Directions

1. 1 Heat oven to 350°F.
   
2. 2 Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons unto ungreased cookie sheet.
   
3. 3 Bake 10 to 12 minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.
   
   BAR VARIATION: Spread batter into lightly greased 13x9x2-inch baking pan. Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool; cut into bars. About 3 dozen bars.

Tin Can Ice Cream aka Back Pack Ice Cream

For Mixing:
1 gal. Coffee can
1 formula can
duct tape
towel
backpack
rock salt
ice
plastic sack

Mix:
1 cup heavy cream
1 cup whole milk
1/2 cup sugar
vanilla
optional: fruit or Lemon extract

Place ingredients in small can. Seal with tape, place rock salt in bottom of large can, add small can. Add ice around small can. Seal large can with duct tape and place in plastic bag. Then wrap towel around. Carry in back pack

Betty's Pie Crust

Makes about 3 Pie Crusts

5 cups flour
1t salt
*stir well
2 heaping cups shortening, cut in 'till crumbly

1 egg + 1 T vinegar + add water until = 1 cup then add to bowl

*Same recipe for crust in Apple Squares

Betty's Fresh Peach Pie

• 1 1/2 cups peaches-crushed
• 3/4 cup sugar
• 3 1/2 T cornstarch
• 3/4 cup water
• Boil until thick and clear
• Then add 2 cups fresh peaches.

Place in cooked pie pastry shell and serve.

Angel Hair Pasta with: Tomatoes, Basil, & Parmesan Cheese

• 1 Box Angel Hair Pasta
• 3 T extra virgin olive oil
• 1 clove garlic, minced
• 1 can Italian plum tomatoes, cubed
• salt to taste
• 1/2 tsp. crushed red pepper flakes
• 1 T Italian parsley, chopped
• 3 T fresh basil, chopped
• 1/2 c Parmesan cheese, grated

COOK pasta according to package directions. Meanwhile, HEAT olive oil in a large skillet. Add garlic and saute until golden. ADD tomatoes and crushed red pepper. Season with salt and simmer 5-10 minutes. DRAIN pasta and add to skillet with sauce. Add herbs and mix well. ADD Parmesan cheese and serve.

BriAnne's Bruschetta

• 2-3 T olive oil
• Add to taste:
• lemon juice
• garlic powder
• salt
• 4-5 Tomatoes diced
• Fresh Basil

Toast Bread with olive oil

1 Pot Chili

1 can diced tomatoes
1 can chili beans
1 can kidney beans
1 box classic stag chili
1 can corn

Mix together, warm, enjoy!

Pumpkin Pancakes

• 2 cups flour
• 3 T brown sugar
• 2 t baking powder
• 1 t baking soda
• 1 t ground allspice
• 1 t ground cinnamon
• 1/2 t ground ginger
• 1/2 t salt
• 1 1/2 c milk
• 1 c pumpkin puree
• 1 egg
• 2 T vegetable oil
• 2 T vinegar

Mix together: milk, pumpkin, egg, oil, and vinegar. Combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Add to pumpkin mixture just enough to combine.

Cook on lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

*Calories: 278 Total Fat 7.2g Cholesterol: 40mg

Corn Bread

• 1 cup flour
• 3/4 cup cornmeal
• 2-4 tsp. Sugar
• 1 tsp baking powder
• 1 tsp salt
• 1 egg
• 2/3 cup milk
• 1/3 cup butter (margarine or oil)              

Bake at 425 degrees F in 8x8 pan until golden brown.

              

Cooked Play Dough

§  4c flour

§  1c.  salt

§  4T cream of tartar

§  4c. water

§  2T oil

§  Cook over medium heat, stirring constantly, until stiff. Let cool & knead. Store in Ziploc bag or plastic container. Add food coloring to water for color

Jell-O Popcorn Balls

§  Small pkg jello

§  1c sugar

§  1c white corn syrup

§  approx. 1/3 cup kernels popped

§  Mix all.  Slowly bring to boil…cook just until sugar is dissolved. Pour over popcorn; form into balls

BriAnne’s Slushies

 ¨     1pkg. Kool Aid

¨     Mix Kool Aid

¨     Put in freezer safe container.

¨     Freeze for 1hr & 1/2.

Sarah's Smoothies

v Frozen Orange Juice

v Frozen Apple Juice

v 1/2 of blender or any Frozen juice you want

 v Any Frozen Fruit

v Bananas

v Strawberries

v Peaches

v  Blend together!

Spaghetti Sauce

§  3 small cans tomato sauce

§  1 can paste

§  1t Italian seasoning

§  1t garlic powder

§  1T sugar

§  combine together, then add

§  meat

§  mushrooms

§  olives

§  green peppers

*1 1/2c tomato sauce to 1 1/2 cans tomato paste ~to~ 1/2 bag of 20oz noodles (11/4 lbs).

Grilled Lemon-Thyme Chicken

     

§  4 breasts

§  1 lrg garlic crushed w/ knife

§  1/2c lemon juice (1 1/2 lemons)

§  2T olive oil

§  pinch thyme

§  salt & freshly ground pepper

§  Marinate 2 hrs. Grill 4 min each side

Chicken or Turkey Salad for Croissants

 §  8 oz. Cream cheese

§  3 green onions (green ends cut in small pieces)

§  1c celery- chopped

§  2c chicken or Turkey (shredded)

§  1/4c Mayo

§  1/2c Miracle Whip

§  Almonds-chopped or slivered

§  Add more meat if mix is too creamy.  This will make approx., enough to fill 15 Large croissants (or 30 small)

Souplantation Tomato-Basil Pasta Salad

§  16-22oz penne pasta

§  bunch of chopped basil

§  6 roma tomatoes

§  1sm ball mozzarella

§  Dressing

§  1/3c olive oil

§  2/3c balsamic vinegar

§  3t garlic puree

§  1t salt

§  1t pepper 

Chicken Enchiladas

                   Combine for Enchilada Filling

·         2 chicken breasts/cooked & dried

·         2 cans cream of chicken soup

·         medium sour cream

·         1 can green chilies

·         

·         2 cups cheese

·         olives

Add filling to corn or flour tortillas

  Then sprinkle on top

·         Cheese

·         Cumin

·          Green onions

           Bake at 350ºF for 30 min.