Search Results

The Best Lasagna Soup For Your Taste Buds! < Back Lasagna Soup Prep Time: Cook Time: 32 Minutes Serves: 6 Level: Beginner About the Recipe The Best Lasagna Soup For Your Taste Buds! Ingredients 1 pound ground pork ½ cup diced yellow onion 1 green pepper seeded and diced 4 cloves garlic pressed 1 carton chicken broth 32 ounce 1 can diced tomatoes 14.5 ounce 1 can tomato sauce 15 ounce 1 Tablespoon Italian seasoning ½ teaspoon kosher salt ¼ teaspoon ground black pepper 1 teaspoon garlic salt ¼ teaspoon crushed red pepper 1 teaspoon dried basil 8 lasagna noodles broken into bite sized pieces ¾ cup parmesan cheese grated 1 ½ cup mozzarella cheese shredded Preparation Step 1: In a large soup pot, brown ground pork with onion, green pepper and garlic. Add chicken broth, tomatoes, tomato sauce, and seasonings. Bring to a boil over medium high heat. Boil 2 minutes, then reduce to a simmer and cook for 30 minutes, covered. Stir occasionally. Step 2: Add bite sized lasagna noodles to soup and cook until tender (about 15 minutes). Step 3: When ready to serve, mix in the grated parmesan cheese. Ladle into individual bowls and sprinkle with shredded mozzarella cheese. We served our soup with crunchy sourdough bread crisps! Frequently Asked Questions: Can I use ground beef instead of ground pork? Yes, you can substitute ground beef for ground pork if you prefer. Ground turkey or chicken can also be used for a leaner option. Can I make this soup in advance and reheat it later? Absolutely! Lasagna Soup reheats well. Simply store it in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave until hot. Can I use pre-cooked lasagna noodles? Yes, you can use pre-cooked or no-boil lasagna noodles to save time. Just add them to the soup during the last 5-7 minutes of simmering, or according to the package instructions. How can I adjust the spiciness of the soup? You can control the level of spiciness by adjusting the amount of crushed red pepper flakes you add. If you prefer a milder soup, reduce or omit the red pepper flakes. For extra heat, add more to your taste. What can I serve with Lasagna Soup besides sourdough bread crisps? While sourdough bread crisps are a great choice, you can also serve this soup with garlic bread, a simple green salad, or even a side of steamed vegetables for a balanced meal. Is there a way to make this soup vegetarian or vegan? To make this soup vegetarian, you can use plant-based ground meat or crumbles instead of pork, and ensure your broth, cheeses, and noodles are vegetarian. For a vegan version, use vegan cheeses, vegetable broth, and eggless pasta, and skip the meat altogether. Can I use fresh lasagna sheets instead of broken lasagna noodles? Yes, you can use fresh lasagna sheets instead of broken noodles. Just cut the fresh sheets into bite-sized pieces and add them to the soup. Fresh pasta will cook quickly, so adjust the cooking time accordingly. What can I do if I don’t have Italian seasoning on hand? If you don’t have Italian seasoning, you can make your own blend by combining dried basil, oregano, thyme, and rosemary in equal parts. You can also use dried basil and oregano as a simple substitute. Can I freeze Lasagna Soup for later? While it’s possible to freeze Lasagna Soup, the texture of the pasta may change slightly upon thawing and reheating. If you decide to freeze it, allow the soup to cool completely, then store it in airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before reheating on the stovetop or in the microwave. Previous Next

Elderberry tincture is a simple way to convert fresh or dried elderberries into a homemade remedy to boost the immune system. < Back Elderberry Tincture Prep Time: N/A Cook Time: N/A Serves: Pint Mason Jars Level: Beginner About the Recipe Ingredients Fresh or dried elderberries, roughly chopped Vodka or other high-proof alcohol (or vegetable glycerin* if making an alcohol-free tincture) Preparation MATERIALS Fresh or dried elderberries, roughly chopped. Vodka or other high-proof alcohol (or vegetable glycerin* if making an alcohol-free tincture) TOOLS Pint mason jar (or another jar with tight lid) Funnel Cheesecloth Dark amber dropper bottles Adhesive label or tape and marker (to label the finished tincture) INSTRUCTIONS 1. Fill a clean, empty mason jar 1/3 to 1/2 full with fresh or dried elderberries. 2. Cover the elderberries with alcohol, making sure the contents of the jar are completely covered. 3. Screw the lid on tightly and shake the contents of the jar. Place in a cool, dry location away from light, allowing the extraction to occur over the next 6 to 8 weeks. 3. Give alcohol-based tinctures a gentle shake every couple of days; glycerite tinctures should be agitated every day. If solvent levels appear low at any point, add more to cover the elderberries. 4. Once the tincture is ready to be decanted, line a funnel with cheesecloth and place the tip of the funnel into the neck of a dark amber glass bottle. Pour the solvent and the elderberries into the cheesecloth-lined funnel, pressing to make sure all of the liquid makes into the bottle. 5. Label the tincture with its contents, date of production, recommended dosages, and suggested usages. Store in a cool, dry area away from light. NOTES *If you're preparing a glycerite tincture, cover the plant material completely with a preparation of 3 parts glycerin to 1 part distilled water. You may have come across elderberry, in either tincture or syrup form, if you’ve ever had a bad cold or flu bug. It’s a powerful form of plant-based medicine when it comes to fighting off the dreary symptoms that so often accompany seasonal bugs, and it can also be taken as a preventative remedy when everyone around you is feeling under the weather. A tincture, which is a concentrated herbal extract, is an ideal way to glean the medicinal benefits of elderberries, and it can be made at home using only a couple of ingredients and very little in the way of equipment. The one thing you’ll need, however, is time — about 2 months’ worth, to be precise. Once you discover how simple it is to make your own elderberry tincture at home, you’ll be gifting everyone you know a bottle of this potent flu-fighting elixir. (Always consult your doctor or a clinical herbalist before trying any new herbal remedy, as there’s always the possibility of unintended consequences, allergic reaction, or interactions with other medications. If you’re harvesting wild plant material, make sure you’re 100% confident in your identification and consult multiple sources for your ID. The following is based on my research and experience, but I don’t claim to have any certifications that would qualify me to advise you on your health. Please do your own research and always verify with multiple reputable sources.) ELDERBERRY TINCTURE BENEFITS The use of elderberry as a medicinal plant can be traced all the way back to the Stone Age, with evidence showing elderberries have long been used for their various therapeutic benefits throughout the world. To this day, elderberries are well-known for their antiviral and immune-boosting properties, both in the realms of modern science and traditional folk medicine. Elderberry extracts are now being studied for their benefits when it comes to fighting off cold and flu symptoms and the results are encouraging. One study examined the effects of elderberry extract on a group of 60 people, all of whom were experiencing early symptoms of the flu. The participants were given elderberry tincture or a placebo over the course of their illness, reporting their symptoms regularly. The results of the experiment? The individuals who were given elderberry extract reported their flu symptoms retreating an average of 4 days earlier than those who were given a placebo. Another study, which examined the effects of elderberry extract on long-haul air travelers who were experiencing cold symptoms, found that the duration of symptoms was on average 2 days shorter when an elderberry extract was taken versus those who had been given a placebo. Although elderberry tinctures have traditionally been used to treat cold and flu symptoms, early research is beginning to explore the extract’s anti-inflammatory properties, as well its potential usage as a decongestant, antibacterial agent, and a remedy for upset stomach (among many others). EQUIPMENT FOR HOMEMADE ELDERBERRY TINCTURE As with any tincture-making project, the equipment needed to make a potent herbal extract is minimal. You’ll need a jar with a tight-fitting lid — most tincture recipes call for a mason jar and lid —which is what I also use and recommend when I’m making tinctures. Regular mason jars work, but they also make amber mason jars which help prevent the tincture from being damaged by light while it’s being extracted. If you make elderberry extract in a clear mason jar, be sure to store it in a dark place while you’re waiting for the elderberry tincture to extract. When it comes time to decant the finished elderberry tincture, I find that a medium-sized funnel lined with a couple of layers of cheesecloth gets the job done without any mess (while doing a good job of filtering out any residual sediment). Store tinctures in a dark amber glass bottle with a dropper. The dark amber glass helps protect the active medicinal compounds in your tincture from light, which can lead to a decline in quality of the tincture’s therapeutic benefits. Label tinctures with blank adhesive labels or masking tape. MAKING ELDERBERRY TINCTURE Depending on what you have available, elderberry tincture can be made using fresh or dried elderberries. I’m using organic dried elderberries, since I tend to save my fresh elderberries for making elderberry pie and elderberry jelly. While it’s technically possible to make a successful tincture with intact berries, you’ll get the best results if the berries have been roughly chopped. If the berries are fresh their antioxidant-rich juices will be released during this step and, whether fresh or dried, chopping up the elderberries exposes more surface area — which means that more alcohol-soluble compounds will be extracted. Fill a clean jar 1/3 to 1/2 of the way with fresh or dried elderberries. Resist the urge to pack fresh elderberries into the jar, allow them to settle naturally. Next, completely cover the elderberries with alcohol. I like to use Smirnoff vodka because it’s inexpensive yet palatable (because remember, you’ll be dropping the tincture into your mouth). You can use almost any kind of ethyl alcohol, as long as it’s at least 80-proof (or 40 percent) alcohol — anything lower than this and you begin to lose some of the alcohol’s important antibacterial properties (and the tincture may spoil). Never use isopropyl alcohol (rubbing alcohol) for making tinctures; it’s poisonous to ingest and can potentially make you very sick. Rubbing alcohol isn’t suitable for tinctures, but it can be used to make herbal liniments for external use (but be sure to label them carefully). Elderberry tincture is only used internally, so always use an edible spirit like vodka or brandy (and never rubbing alcohol). Give the jar and its contents a gentle shake before storing it in a cool, dry place away from any sources of light (like a kitchen cupboard or pantry shelf). Repeat the gentle agitation every couple of days and keep an eye out for low alcohol levels. Dried plant matter, in particular, will sometimes absorb alcohol. If this happens, simply remove the lid and top off the elderberries with more alcohol. After a period of 6 to 8 weeks, the tincture is ready to be decanted into dark amber glass bottles. Elderberry tincture, if stored properly, can be used for up to 5 years after the initial extraction. Line a medium-sized funnel with a folded piece of cheesecloth, placing the tip of the funnel into the neck of a dark amber glass bottle. Carefully pour the tincture into the bottle, squeezing the remaining elderberries into the cheesecloth to get every last drop. Discard the alcohol-saturated remains of the elderberries. Label the tincture-filled bottle with its contents, the date it was bottled, the recommended dosage, and (optional but helpful if you’re new to the world of herbal medicine) common usages. ALCOHOL-FREE ELDERBERRY GLYCERITE If you’d prefer to avoid using alcohol in this tincture, or any tincture, you can make what is known as a glycerite tincture. A glycerite tincture is made using a combination of food-grade vegetable glycerin and water; usually a ratio of 3 parts vegetable glycerine to 1 part water. Aside from the solvent being used, the method for making elderberry is the same as with alcohol. Glycerites don’t have the same super-long shelf life as alcohol-based tinctures, but they will keep for 14 to 24 months (which is still plenty long). ELDERBERRY TINCTURE DOSAGE I am not a clinical herbalist or doctor, and you should check with your practitioner for a specific dosage (and before starting any new medical treatment, herbal or otherwise). That said, I have been able to find some elderberry tincture dosage suggestions online. The specific dosages for elderberry tincture varies according to age, but the suggested method for taking the extract is the same: sublingually (releasing the dropper under the tongue). For sick adults (anyone over the age of 12), the recommended dosage is 2 dropperfuls, taken 3 times per day. For adults who aren’t sick but might be exposed to a cold or flu virus, the recommended dosage is 2 dropperfuls, taken once per day. For sick children ages 5 to 12, the recommended dosage is 1 dropperful, 3 times per day. For children who aren’t sick, but might be exposed to a cold or flu virus, the recommended dosage is 1 dropperful, taken once per day. For sick young children (4 and under), the recommended dosage is 1/4 to 1/2 dropperful, 3 times per day. (I wouldn’t give it to children a year old personally.) (Especially for infants & children, please consult their doctor before trying any new treatment, herbal or otherwise, and consider making a glycerite instead of an alcohol tincture.) Previous Next

I think this would go so nicely with a roasted or fried chicken < Back Citrus Herb Blend Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients 1 tablespoon dried thyme 1 tablespoon oregano 2 teaspoons dried basil 1 teaspoon dried rosemary, ground 1 teaspoon dried sage, ground 1 ½ teaspoon orange zest dried, course ground 1 ½ teaspoon lemon zest dried, course ground 1 teaspoon fennel seeds, course ground Preparation Combine all ingredients and seal in an airtight container. Previous Next

New family favorite dinner! < Back Dorisanne’s Sesame Chicken Prep Time: 10 min Cook Time: 15 Serves: Level: Beginner About the Recipe Ingredients Sesame Sauce: (I doubled the sauce recipe for you because I think it needs it.) 2 2/3 cups water ½ cup sugar 4 Tbsp. soy sauce 1 tsp. granulated garlic 4 Tbsp. cornstarch 4 Tbsp. oyster sauce (absolutely necessary ingredient) Preparation Take 4 boneless/skinless chicken breasts and cut them into 1” square cubes. Put approximately ½ cup of cornstarch into a gallon-size ziplock bag. Put the chicken in the bag and shake until well coated. Add enough canola oil into your skillet to generously coat the bottom. Fry the chicken until it is a crispy medium brown turning once while cooking – don’t sit and play with it. I also like to drizzle a little bit of sesame oil on the frying chicken for flavor. Pour prepared sauce over the chicken and simmer for 3 minutes. While thickening the sauce up, add 1-½ cups of pre-cooked (not overcooked) or frozen broccoli, and sesame seeds (about 1 to 2 Tbsp.) to taste. When the sauce thickens, serve over hot sticky rice.

Grandmas easy delicious cake! < Back Apple Chip Cake Prep Time: 10 Minutes Cook Time: 50-55 minutes Serves: 9 Level: Beginner Ingredients 3 cups flour 2 cups sugar 2 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 2 teaspoon vanilla 2/3 cup oil 2 eggs 4 cups coarsely chopped or grated raw apples Cake Topping 1 cube butter 1 cup brown sugar 1 cup chopped nuts (walnuts, or your preferred nut) ½ cup flour 1/4 teaspoon salt (optional) 1/4 teaspoon cinnamon (optional) Preparation Mix above ingredients. Batter will be a bit stiffer than normal cake batter. Pour into greased and floured 9”x13” pan, and spread it out evenly. Mix the cake topping by combining all in a bowl. Sprinkle evenly over top of batter. Bake at 350°F degrees for about 50 to 55 minutes. Previous Next

Soon to be a summertime favorite, even if you don't have a beach to sit on < Back Pina Colada Smoothie Prep Time: 5 minutes Cook Time: 0 minutes Serves: 2 Level: Beginner About the Recipe Ingredients 3/4 cup coconut milk 2-3 cups frozen pineapple 1 tablespoon sugar 1 cup ice Preparation Blend all ingredients in a blender until creamy smooth. Serve cold. Previous Next

All Recipes Beginner Best German Beef Schnitzel Family recipe that your family will start asking for! Beginner Basically the BEST Chocolate Pudding (or pie filling) You guys. I will be spending the next week chained to the treadmill. It was worth it though because I have a seriously delicious chocolate pudding recipe for you! Plus it only takes about 10 minutes to make! Beginner Boiling Turkey Bones Nothing better than homemade turkey broth to warm your body and soul! Beginner Danish Dumplings Better than homemade noodles and we love noodles! Beginner Homemade Maple Syrup You'll never want to buy syrup syrup ever again! Beginner “Any Old Bottle of Fruit” Cake This isn't the 10 lbs dried fruit cake you hear about! You will LOVE this real fruit cake and I recommend adding some chocolate or nuts! Beginner Million Dollar Fudge This old fashioned Million Dollar Fudge recipe has quite the reputation. You may have seen it referred to as Mamie Eisenhower's Million Dollar Fudge recipe. Since it is called Million Dollar Fudge I had to make it look like a million bucks. Beginner Caramel Corn The melt in your mouth part of Homemade Caramel Corn is really true, you know. It’s hard to get the perfect taste to caramel corn because all people like it different ways. But for our family? We’ve found it. This recipe is perfect for us, with sweet caramel and just a hint of saltiness Beginner Cream Cheese Icing Cream Cheese Frosting makes the perfect frosting recipe that can be used on either cupcakes or layer cakes. It is super simple to make, and is the best one you can get! Beginner Easy Shepherd's Pie Put this Easy Shepherd's Pie on the table tonight in just 30 minutes. This Easy Shepherd's Pie includes mashed potatoes, veggies, meat and enough cheese to make your heart happy! Beginner Making Sweetened Condensed Milk This homemade sweetened condensed milk is a recipe that I hope you love as much as I do. It isn’t an ingredient that we use a lot in cooking, but when I do, I like to turn to this homemade version. It is perfect for making homemade ice cream, fudge, pies, and so much more! Beginner Orange Blossom Syrup The smell of this syrup is divine! And, if you have an English garden that you can borrow for the afternoon – enjoy! Beginner English Toffee Our families Christmas craving, trust me... they are like crack! Soooooo good!!! Beginner Dark Moist Chocolate Cake Over the top, RICH and MOIST chocolate cake for every chocolate lover! Beginner Black Licorice Caramel Black Licorice Caramels just like grandma used to make. A creamy, soft caramel flavored with anise. The best black licorice recipe out there! Beginner Mile High Biscuits These biscuits make the ultimate biscuits and gravy or better yet, they go really good with homemade Chicken Noodle Soup. Who says that eating food storage is yucky? I’m thinking that it is nothing but yummmmmy! Beginner Dorisanne’s Sesame Chicken New family favorite dinner! Beginner Peanut Clusters These easy 4 Ingredient Peanut Clusters are a perfect no-bake candy for Christmas. They’re made with mix of chocolate chips, butterscotch chips, creamy peanut butter, and roasted peanuts. This easy sweet treat makes the perfect homemade holiday gift! Beginner All-Around Excellent Herb Tomato Sauce This sauce is good for pizzas, spaghetti, for dipping garlic bread sticks, and for making Chicken Parmigiana among other things. This recipe makes a lot of sauce, but it stores well and if it is in the fridge, you can whip together a pizza, or whatever, in just moments. Beginner Apple Chip Cake Grandmas easy delicious cake! Beginner Tortilla (wheat or white) These really are the best ever homemade flour tortillas, no one can believe how easy and delicious they are! They're perfect for enchiladas, soft tacos, burritos, quesadillas, wraps... Beginner The BEST Lemonade Recipe In The World Really delicious! If you are really nice, when you take the lemonade over, your neighbor might share some strawberries or raspberries to crush up and put in the lemonade – YUM Beginner Apple Pie Filling Classic and simple apple pie filling Beginner Chicken Parmigiana This easy baked chicken parmesan recipe is sure to become a family favorite in no time! Serve it with some egg noodles or mashed potatoes for the perfect weeknight dinner. Beginner Homemade Hot Cocoa Mix Easy, delicious hot chocolate! Beginner Carrot Cake Your grandmas classic carrot cake. Beginner 5 Minute Bread Easy fast homemade bread! Beginner Herb Tomato Sauce All-Around Excellent Herb Tomato Sauce for pizza, pasta sauce, marinara sauce. Beginner Everyday Waffles This waffle recipe is the only one you'll need to make homemade waffles with your waffle iron. Simple pantry ingredients mix up quickly in this easy batter that can be used right away or stored in the refrigerator for up to a week. Serve waffles hot with whipped cream and fresh fruit or with butter and maple syrup for either breakfast, brunch, or a snack.

Dill dressing is always so light and refreshing. < Back Dill Dressing Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients 1 cup cottage cheese 1 cup nonfat plain yogurt 1 clove of garlic, crushed 1 teaspoon dill weed 2 teaspoons sugar ½ teaspoon dry yellow mustard powder ¼ teaspoon black pepper 3 teaspoons malt, tarragon, cider vinegar Preparation Combine all ingredients into a blender and mix until smooth. Yields @2 cups Pour into bottles and store in the fridge. Previous Next

This blueberry upside-down cake recipe starts with a lemony cake that's baked over scrumptious blueberries in a springform pan. It's then inverted so the blueberries are on top! Serve warm with fresh whipped cream. < Back Blueberry Upside Down Cake Prep Time: 30 Minutes Cook Time: 1 Hour Serves: 10 Level: Beginner Ingredients Topping: 2 cups fresh blueberries ½ cup white sugar 2 tablespoons all-purpose flour 2 tablespoons grated lemon zest Cake: 1 cup white sugar 1/2 cup unsalted butter, softened 3 large eggs 1 tablespoon grated lemon zest 1 teaspoon almond extract 2 cups all-purpose flour 4 teaspoons baking powder 3/4 cup milk Finishing: 1/2 cup slivered almonds, toasted Preparation Step 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan. Step 2 Make the topping: Combine blueberries, sugar, flour, and lemon zest in a bowl. Toss until blueberries are coated, then pour into the prepared pan. Step 3 Make the cake: Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, then stir in lemon zest and almond extract. Step 4 Stir flour and baking powder together in a small bowl; beat into butter mixture alternately with milk, mixing just until incorporated. Pour cake batter over blueberries in the pan. Step 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 60 to 70 minutes. Place a serving plate over the top of the pan and carefully invert the cake and plate together so the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of the cake and serve warm. Previous Next

Quick, easy, fresh and the flavor doesn't stop! < Back Greek Salad Prep Time: 10 minutes Cook Time: Serves: 4 Level: About the Recipe Ingredients Dressing ¼ cup extra-virgin olive oil 3 tablespoons red wine vinegar 4 garlic clove , minced 1 teaspoon dried oregano , more for sprinkling 1 teaspoon dried dill ¼ teaspoon Dijon mustard 1 teaspoon sea salt , to taste Freshly ground black pepper For the salad 1 English cucumber , cut lengthwise, seeded, and sliced ¼-inch thick1 green bell pepper , chopped into small pieces 2 cups halved cherry tomatoes 5 ounces feta cheese , cut into ½ inch cubes ⅓ cup thinly sliced red onion ⅓ cup pitted Kalamata olives Preparation Mix everything together and enjoy this amazing. salad! It is a family favorite! Previous Next

The Starbucks Medicine Ball used to be a Starbucks secret menu item, but the word got out about how great it is, and they moved it to their regular menu. Just in time, I guess? < Back Copycat Starbucks Medicine Ball Tea Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 1 Level: Beginner About the Recipe Ingredients 3/4 cup water 3/4 cup lemonade (I used Simply Light) 1 bag Teavana Jade Citrus Mint Tea 1 bag Teavana Peach Tranquility Tea 2 teaspoons honey 1/8 teaspoon peppermint extract (optional) Preparation WHAT MAKES THE MEDICINE BALL UNIQUE? To completely decode the Medicine Ball from Starbucks means figuring out how to make steamed lemonade. Sounds pretty fancy right? Actually, steamed lemonade is simply lemonade that has been heated up. So feel free to use a good quality pre-made lemonade. Heat it up as you would water for the tea. Put the tea bags into the hot lemonade. You are pretty close to figuring out the secret. Add some honey and voila! You just created a copycat Starbucks Medicine Ball at a fraction of the price. HOW TO MAKE A STARBUCKS MEDICINE BALL AT HOME Begin by combining water and lemonade and heating it, either on the stovetop or in the microwave, until it’s hot. Next, steep the tea bags in the hot lemonade tea mixture for 2-3 minutes. Remove tea bags. Finally, pour into a mug, and add in honey and peppermint extract. Stir to combine. Enjoy the warmth. VARIATIONS ON THE COPYCAT STARBUCKS MEDICINE BALL You can ask for an optional pump of peppermint syrup as well. I think that sounds great, but maybe you don’t want the added sugar. That is why I added peppermint extract as an optional ingredient to this recipe to give it that mint flavor without the sugar. Fresh mint leaves would also be nice in this hot drink. DO YOU HAVE OTHER RECIPES FOR COLD AND FLU SEASON? Chances are you want a medicine ball tea because the flu has come to town like an unwanted house guest. You know the type. Shows up at the worst time and stays too long. So now you don’t have to risk giving everyone else your cold by running out for a Medicine Ball at Starbucks. And wouldn’t you rather just stay home in bed getting better anyway? Instructions Combine water and lemonade and heat until hot, either on the stovetop or in the microwave. Steep tea bags in the hot lemonade tea mixture for 2-3 minutes. Remove tea bags. Pour into a mug, add in honey and peppermint extract. Stir to combine. Enjoy the warmth. Notes I used Simply Light Lemonade, it has fewer calories, and I like the pulp it has, too. Add more or less honey to taste. I felt the lemonade already made it sweet. I like the addition of the peppermint extract. It works to decongest. Leave it out if you don't like that extra bit of mint. Makes one 12-ounce serving. TO MAKE WITHOUT TEAVANA TEA: Follow the same instructions but in place of the Teavana Tea in the recipe use one of each of these teabags; Bigalow Mint Medley, Celestial Seasonings Country Peach Passion, and Celestial Seasonings Vitamin C Shine. I still add the peppermint extract to mine, but it's optional. Previous Next

Black Licorice Caramels just like grandma used to make. A creamy, soft caramel flavored with anise. The best black licorice recipe out there! < Back Black Licorice Caramel Prep Time: 5 min Cook Time: 20 min Serves: Level: Beginner About the Recipe Ingredients 1 can sweetened condensed milk ¼ t. salt 1½ c. light corn syrup 2 t. (or less) anise (licorice) oil 1 c. butter 1 t. (or less) black food color 2 c. sugar Preparation Lightly spray or butter a 9” square (or 7xll”) baking pan – glass is best. (Update: can line with sprayed foil, then lift out after they’ve set up.) In a heavy 4-quart saucepan, combine sweetened condensed milk Corn syrup, butter, sugar and salt. Place over medium heat and stir with a wooden spoon until well mixed. Cook, stirring constantly to 235º or 236º. Remove from heat and stir in flavoring, food coloring and blend well. Without scraping, pour into prepared pan. Allow to stand at room temperature for several hours. Cut and wrap. Be prepared for black teeth when you eat them! Find the recipe for sweetened condensed milk in the Recipe section under Miscellaneous.