Today some friends and I were talking about homemade gifts. I mentioned these drink mix recipes and Donna asked if I would post them. Donna, here you go. Enjoy!
Russian Tea
from: Rae Ann
3/4 cup Instant Tea
1-1/2 cup Tang
1/2 cup lemonade mix
2 cups sugar
1/2 tsp ground cloves
1 tsp cinnamon
dash of nutmeg
Mix well and store in a closed container. Use 2-3 tablespoons per mug of hot water.
Hot Cocoa Mix
from: Good Eats
2 cups powdered sugar
1 cup cocoa (Dutch-process preferred)
2-1/2 cups powdered milk
1 teaspoon salt
2 teaspoons cornstarch
1 pinch cayenne pepper, or more to taste
Hot water
Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.
Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.
Personal note: I usually leave out the cayenne, but it's good if you want to add a little kick.
Sunday, November 30, 2008
Thursday, November 27, 2008
Happy Thanksgiving!
Father, We Thank Thee
For flowers that bloom about our feet,
Father, we thank Thee.
For tender grass so fresh, so sweet,
Father, we thank Thee.
For the song of bird and hum of bee,
For all things fair we hear or see,
Father in heaven, we thank Thee.
For blue of stream and blue of sky,
Father, we thank Thee.
For pleasant shade of branches high,
Father, we thank Thee.
For fragrant air and cooling breeze,
For beauty of the blooming trees,
Father in heaven, we thank Thee.
For this new morning with its light,
Father, we thank Thee.
For rest and shelter of the night,
Father, we thank Thee
For health and food, for love and friends,
For everything Thy goodness sends,
Father in heaven, we thank Thee.
"This three-stanza, 21-line poem has long been attributed to Emerson, but is definitely not by him. No author has been discoverd. It is widely reprinted in hymnals, and has been published separately as We Thank Thee (Racine, Wisc.: Whitman, 1955) and Father, We Thank You (New York: SeaStar Books, 2001)."*
*Source: http://www.cas.sc.edu/engl/emerson/ephemera/fatherwethankthee.html
My grandmother often used the last three lines of this poem as a blessing at meal time. We continue to use it today. It is one of the ways I use to keep her memory alive.
I hope you all have a wonderful Thanksgiving!
For flowers that bloom about our feet,
Father, we thank Thee.
For tender grass so fresh, so sweet,
Father, we thank Thee.
For the song of bird and hum of bee,
For all things fair we hear or see,
Father in heaven, we thank Thee.
For blue of stream and blue of sky,
Father, we thank Thee.
For pleasant shade of branches high,
Father, we thank Thee.
For fragrant air and cooling breeze,
For beauty of the blooming trees,
Father in heaven, we thank Thee.
For this new morning with its light,
Father, we thank Thee.
For rest and shelter of the night,
Father, we thank Thee
For health and food, for love and friends,
For everything Thy goodness sends,
Father in heaven, we thank Thee.
"This three-stanza, 21-line poem has long been attributed to Emerson, but is definitely not by him. No author has been discoverd. It is widely reprinted in hymnals, and has been published separately as We Thank Thee (Racine, Wisc.: Whitman, 1955) and Father, We Thank You (New York: SeaStar Books, 2001)."*
*Source: http://www.cas.sc.edu/engl/emerson/ephemera/fatherwethankthee.html
My grandmother often used the last three lines of this poem as a blessing at meal time. We continue to use it today. It is one of the ways I use to keep her memory alive.
I hope you all have a wonderful Thanksgiving!
Monday, November 24, 2008
Thanksgiving Approaches
This is my favorite time of year. I love Thanksgiving, when friends and family take time to be together and gather around the table to celebrate all that we have to be thankful for.
As we make the arrangements for our respective feasts this week and think about our reasons for giving thanks, please remember those around us who may not have as much as we do. Our Sunday School class is adopting a local family and providing the ingredients for their Thanksgiving dinner. Others are inviting those without family nearby into their homes. I know our local Rescue Mission is accepting donations to feed those in need a wonderful Thanksgiving meal.
There are many avenues available to helping those in need. If you don't know of one in your area, there are links to a few options in the "Food Links" list on this blog (CROP Hunger Walks, Feeding America, and Habitat for Humanity). Thanks!
Happy Thanksgiving!!!!!
As we make the arrangements for our respective feasts this week and think about our reasons for giving thanks, please remember those around us who may not have as much as we do. Our Sunday School class is adopting a local family and providing the ingredients for their Thanksgiving dinner. Others are inviting those without family nearby into their homes. I know our local Rescue Mission is accepting donations to feed those in need a wonderful Thanksgiving meal.
There are many avenues available to helping those in need. If you don't know of one in your area, there are links to a few options in the "Food Links" list on this blog (CROP Hunger Walks, Feeding America, and Habitat for Humanity). Thanks!
Happy Thanksgiving!!!!!
Saturday, November 22, 2008
Game Food
GO BUCKEYES!!!!!
Congratulations Buckeyes on a great game and a great season! We are proud of you all! Good luck Seniors! We will miss you!
Now, for the recipe I promised yesterday. This dip is a household favorite and it is not unheard of for me to find out that this has been promised for a last minute get-together. My mom made this one time when I was either in high school or college and had some friends over. I have been making it since then. It is extremely quick, easy, and versatile. I have made it for guests, pot-lucks, movie nights, etc. I hope that you enjoy it!
Layered Mexican Dip
1 block (8 oz) cream cheese
1 can (15 oz) refried beans
Salsa
2 cups shredded cheese blend w/taco seasonings
Tortilla chips
Preaheat oven to 350 degrees. In an 8x8 baking dish layer the first four ingredients. Spread the block of cream cheese evenly along the bottom of the dish. Spread the refried beans over the cream cheese. Pour salsa over the refried beans. The amount is up to you, depending on how wet you want it to be. I use about a 1/2 cup or so. Top with shredded cheese. Bake for 20-25 minutes. Use the tortilla chips to scoop up the dip.
Personally, I use reduced fat cream cheese, fat free refried beans, and reduced fat shredded cheese. It still goes over well.
Congratulations Buckeyes on a great game and a great season! We are proud of you all! Good luck Seniors! We will miss you!
Now, for the recipe I promised yesterday. This dip is a household favorite and it is not unheard of for me to find out that this has been promised for a last minute get-together. My mom made this one time when I was either in high school or college and had some friends over. I have been making it since then. It is extremely quick, easy, and versatile. I have made it for guests, pot-lucks, movie nights, etc. I hope that you enjoy it!
Layered Mexican Dip
1 block (8 oz) cream cheese
1 can (15 oz) refried beans
Salsa
2 cups shredded cheese blend w/taco seasonings
Tortilla chips
Preaheat oven to 350 degrees. In an 8x8 baking dish layer the first four ingredients. Spread the block of cream cheese evenly along the bottom of the dish. Spread the refried beans over the cream cheese. Pour salsa over the refried beans. The amount is up to you, depending on how wet you want it to be. I use about a 1/2 cup or so. Top with shredded cheese. Bake for 20-25 minutes. Use the tortilla chips to scoop up the dip.
Personally, I use reduced fat cream cheese, fat free refried beans, and reduced fat shredded cheese. It still goes over well.
Friday, November 21, 2008
OSU Campus Food
The Game is tomorrow and the excitement has been building in Columbus and Buckeye fans everywhere all week (not to mention the rivalry jokes). It's a home game this year and today my mind has been picturing the activity around campus today and tomorrow. My parents will be there, so in addition to watching The Game on ABC, I am looking forward to first-hand reports. I have to admit that as I think about the atmosphere in Columbus, I am a bit homesick. How I would love to be immersed in the excitement of preparing to attend the game. It looks like a cold one, though I've seen colder. I've been bundled up so much that the only part not covered with wool or flannel was my eyes, which is all that counts in watching The Game.
So, what does all this have to do with food? Tailgating is an obvious answer and I'm planning on posting a favorite dip recipe tomorrow. However, today I thought I'd share some of my favorite campus restaurants. Not surprisingly, there are several pizza places - it is a college campus after all and pizza is one of my favorite foods. If you are in Columbus, or ever visit the OSU campus area, be sure to try some of these places:
Donato's – N. High St., so good that I have my dad bring some when he visits
Adriatico’s – 11th Ave., my favorite Sicilian pizza
Buffalo Wild Wings – N. High St.
China Garden – N. High St. and Lane Ave.
Tommy’s Pizza – Lane Ave, awesome pizza and Italian subs
Campus had some other awesome food stops, but things have changed a lot in the last "few" years. Some of my favorites are gone and I hear that there are a lot of wonderful new places, I just haven't been there to try them lately.
Again, I hope to post a recipe or two tomorrow. In the meantime, I'll be donning my scarlet and grey and preparing to watch The Game (noon ET on ABC)! GO BUCKS!
So, what does all this have to do with food? Tailgating is an obvious answer and I'm planning on posting a favorite dip recipe tomorrow. However, today I thought I'd share some of my favorite campus restaurants. Not surprisingly, there are several pizza places - it is a college campus after all and pizza is one of my favorite foods. If you are in Columbus, or ever visit the OSU campus area, be sure to try some of these places:
Donato's – N. High St., so good that I have my dad bring some when he visits
Adriatico’s – 11th Ave., my favorite Sicilian pizza
Buffalo Wild Wings – N. High St.
China Garden – N. High St. and Lane Ave.
Tommy’s Pizza – Lane Ave, awesome pizza and Italian subs
Campus had some other awesome food stops, but things have changed a lot in the last "few" years. Some of my favorites are gone and I hear that there are a lot of wonderful new places, I just haven't been there to try them lately.
Again, I hope to post a recipe or two tomorrow. In the meantime, I'll be donning my scarlet and grey and preparing to watch The Game (noon ET on ABC)! GO BUCKS!
Thursday, November 20, 2008
Create-Your-Own Meat Loaf
I have a lot of cookbooks. I love cookbooks. I actually had to refrain from buying cookbooks at one point because I ran out of room on my cookbook bookshelf. Okay, so I slightly refrained. It's hard to resist a good cookbook.
I especially love cookbooks that teach about food and how to cook. One of my favorite and most frequently used cookbooks is the Better Homes and Gardens New Cookbook. It often lists variations for its recipes, which has helped me learn what can be adjusted in a recipe and how to use my imagination more in my cooking. The following recipe is a great example:
Create-Your-Own Meat Loaf
1 beaten egg
¾ cup soft bread crumbs (1 slice) or ¼ cup fine dry bread crumbs
¼ cup milk, beer, apple juice or water
¼ cup finely chopped onion or 1 tablespoon dried minced onion
¼ cup finely chopped celery or green pepper or shredded carrot; or one 2-once can mushrooms, drained and chopped (optional)
2 tablespoons snipped parsley (optional)
½ teaspoon dried sage, thyme, basil, or oregano, crushed; or dried dillweed
½ teaspoon salt
¼ teaspoon pepper
1 pound ground beef, lamb or bison
2 tablespoons bottled barbecue sauce, chili sauce or catsup
In a mixing bowl, combine the first nine ingredients (egg through pepper). Add ground meat and mix well.
In a shallow baking dish pat mixture into a 7x3x2-inch loaf. Or, shape into a circle with a 6-inch diameter. Form a 2-inch-diameter hole in the center of the circle.
Bake in a 350 degree oven for 45 to 50 minutes for the loaf (25 to 30 minutes for the ring) or till not pink remains. Transfer to a serving plate. Spoon barbecue sauce over meat. Makes 4 servings.
Personal note: I have also made this into 4-5 burger-sized patties or filled regular-sized muffin cups (straight in the baking dish, no paper) for individual servings. They bake in about 20 minutes. When I made this the other night, I needed some extra but didn't want to double the recipe to two pounds of meat. So, I reconstituted about 1/3 cup of TVP (textured vegetable protein) and added that to the mixture before I added the meat. It went over very well.
TVP can be found in the Whole Foods bulk section or possibly at your local food co-op. It's a healthy and very inexpensive way to stretch the ground meat in a recipe or, in some cases, replace. You take one cup of TVP and pour 7/8 cup boiling water over it and let it sit for 10 minutes. You can add taco or other seasonings in the process. It's like a blank canvas, so use your imagination. You can also just add it straight to chili or spaghetti sauce, just keep in mind that it will soak up some of the liquid, so you may have to add more to compensate. TVP is around $1.80/lb here. One cup (about $0.35) is about the equivalent of one pound of ground meat.
I especially love cookbooks that teach about food and how to cook. One of my favorite and most frequently used cookbooks is the Better Homes and Gardens New Cookbook. It often lists variations for its recipes, which has helped me learn what can be adjusted in a recipe and how to use my imagination more in my cooking. The following recipe is a great example:
Create-Your-Own Meat Loaf
1 beaten egg
¾ cup soft bread crumbs (1 slice) or ¼ cup fine dry bread crumbs
¼ cup milk, beer, apple juice or water
¼ cup finely chopped onion or 1 tablespoon dried minced onion
¼ cup finely chopped celery or green pepper or shredded carrot; or one 2-once can mushrooms, drained and chopped (optional)
2 tablespoons snipped parsley (optional)
½ teaspoon dried sage, thyme, basil, or oregano, crushed; or dried dillweed
½ teaspoon salt
¼ teaspoon pepper
1 pound ground beef, lamb or bison
2 tablespoons bottled barbecue sauce, chili sauce or catsup
In a mixing bowl, combine the first nine ingredients (egg through pepper). Add ground meat and mix well.
In a shallow baking dish pat mixture into a 7x3x2-inch loaf. Or, shape into a circle with a 6-inch diameter. Form a 2-inch-diameter hole in the center of the circle.
Bake in a 350 degree oven for 45 to 50 minutes for the loaf (25 to 30 minutes for the ring) or till not pink remains. Transfer to a serving plate. Spoon barbecue sauce over meat. Makes 4 servings.
Personal note: I have also made this into 4-5 burger-sized patties or filled regular-sized muffin cups (straight in the baking dish, no paper) for individual servings. They bake in about 20 minutes. When I made this the other night, I needed some extra but didn't want to double the recipe to two pounds of meat. So, I reconstituted about 1/3 cup of TVP (textured vegetable protein) and added that to the mixture before I added the meat. It went over very well.
TVP can be found in the Whole Foods bulk section or possibly at your local food co-op. It's a healthy and very inexpensive way to stretch the ground meat in a recipe or, in some cases, replace. You take one cup of TVP and pour 7/8 cup boiling water over it and let it sit for 10 minutes. You can add taco or other seasonings in the process. It's like a blank canvas, so use your imagination. You can also just add it straight to chili or spaghetti sauce, just keep in mind that it will soak up some of the liquid, so you may have to add more to compensate. TVP is around $1.80/lb here. One cup (about $0.35) is about the equivalent of one pound of ground meat.
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