Archive for the ‘Recipes’ Category

All Recipes, All the Time

July 20, 2009

allrecipes

allrecipes


A friend introduced me to allrecipes.com recently.
Another friend and I are going blueberry picking soon.
I like allrecipes.com because I can search by recipe or ingredients.
Here is a link to “To Die for Blueberry Muffins”. I hope I’ll be trying this one soon.
http://allrecipes.com/Recipe/To-Die-For-Blueberry-Muffins/Detail.aspx

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Sweet Tea in the Summertime

July 6, 2009

Sweet Tea

Sweet Tea

My husband has been making this instead of sun tea this summer. He loves it.

Ingredients:
8-10 tea bags, any kind you like (although I highly recommend Luzianne or Lipton Iced Tea Brew)

Small pot of water, with a lid that fits well

1 cup of sugar (We use Splenda for sugar-free tea, it’s delicious!)

1 gallon-sized pitcher (or a big pickle jar)

Directions:

Add sugar to water and bring to a boil over medium-high heat.

It doesn’t matter how much water you boil; just make sure it gets really hot and bubbly. If you remembered to put the sugar in already, you’re doing great. Now get your tea bags ready so that when the water comes to a boil you can just toss them in.

As soon as you get the tea bags in, the water may act like it’s about to boil over. I usually just add the tea bags in with one hand, and then take the pot off the stove with the other. That way the hot bubbles have a chance to stir the tea up a bit, getting them off to a good brewing start.

Cover the pot and let the tea steep for as long as possible. It will be good in 20 minutes, but even better in an hour or two. Then pour the tea syrup (that’s what it’s actually called when made this way) into your gallon-sized pitcher and fill with water, making sure to gently squeeze the tea bags to get as much tea as possible into the water.

Well that’s it, your Southern Sweet Tea is ready! Just pour into a glass (pretty canning jars are a southern favorite) filled with ice and serve. Some people will keep this in the fridge for several days, but unlike unsweetened tea, it’s really only good for about 2 days. After that, it’s time to make a fresh batch!

Source: Frugal Recipes

Quick Spinach Dip

July 6, 2009

Eat Yours Spinach!

Eat Yours Spinach!


QUICK SPINACH DIP
4 oz softened cream cheese
1 tbsp minced onion
1/8 tsp cayenne pepper
1/2 cup spinach puree (2 – 10oz packages thawed, frozen chopped spinach
blended with 1/4 cup water and 3/4 cup evaporated milk in blender)
1/2 tsp garlic salt
1/8 tsp nutmeg
Beat cream cheese until smooth. Beat in remaining ingredients until well blended.
Chill. Serve with chips or crackers.

Source: WIC Cookbook
WIC is a special supplemental food program for pregnant, breastfeeding, and post-partum women, infants, and children under five years of age.