HOMEMADE PEDIALYTE RECIPE

It's that time of year when this will be coming in handy for some, real soon...
(posted sore throat soother recipe below)

HOMEMADE PEDIALYTE

With flu season upon us, this may come in handy to keep your kiddos hydrated as they fight off the flu.

INGREDIENTS:

3 1/2 cups of cold water
1/2 cup of boiling water
2 tsp of powdered jello - fruits taste better
3 TBSP of sugar or 1 1/2 TBSP honey
1/4 tsp of sea salt (table salt will work too)

DIRECTIONS:

Pour the jello, sugar or honey, and salt into a pitcher.
Add in the boiling water and stir until the powdered ingredients are completely dissolved.
Add the rest of the water, stir, and refrigerate. Lasts 24-48 hrs.
NOTE: You can freeze these into pops if you think your child would rather a popsicle.

SORE THROAT SOOTHER RECIPE

It's that time of year when this will be coming in handy here soon....
(will post homemade pedialyte recipe next)

SORE THROAT SOOTHER RECIPE

Ingredients:

Peppermint Tea
1 TBSP freshly grated ginger (use 1 1/2 tsp ground ginger if you don't have fresh readily available)
1 TBSP freshly squeezed lemon juice
1 TBSP honey, more if wanted as it really soothes the throat

Directions:

Make your peppermint tea per the directions given on the product. As soon as it is prepared, put the ginger in a medium bowl. Pour 1 cup boiling peppermint tea over it and let it steep for 3 minutes.

Meanwhile, put the lemon juice and the honey in a large mug.

Pour the ginger tea into the mug.

Stir to dissolve the honey, taste, and add more honey or lemon juice if you like.

RECIPE: IRON SKILLET APPLE PIE

1 stick, plus 1 TBS butter
1 cup brown sugar (can be cut in half)
1 cup white sugar (can be cut in half)
1 tsp cinnamon
½ tsp nutmeg
4 cups apples, peeled and chopped into small pieces
1 double pie crust

In large iron skillet, melt 1 stick of butter and 1 cup brown sugar. Do not caramelize, just melt the two together.

Cover with 1 layer of pie crust. Add apples, ¾ c white sugar, cinnamon and nutmeg. Put 3-4 slits or cut outs in top crust and place on top.

Sprinkle top with remaining ¼ cup of sugar and dot with remaining TBS of butter.

Bake in 350-degree oven, for 30-45 minutes or until crust is brown and apples are tender.

Instant Cream Soup Mix

RECIPE: INSTANT CREAM SOUP MIX

(Makes the equivalent of 1 can of Condensed Cream Soup - 10 3/4 oz)

2 cups Powdered Milk (instant milk)
1 cup Cornstarch
1/4 cup Chicken Bouillon / Base Granules
2 tsp Seasoned Salt
1 tsp Onion Powder
1/2 tsp dried Thyme
1/2 tsp dried Basil
1/4 tsp Black Pepper

Mix together and store in an airtight container (quart jar works too)

To make the equivalent of a 10 3/4 oz can of Condensed Cream Soup:

1/3 cup Soup Mix (from above)
1 1/4 cup water or milk

Combine soup mix and water or milk in soup pot. Bring to a boil and stir until thick. Milk makes for a richer soup.

If you will be cooking in a casserole or soup, just combine the soup mix and water or milk and it will thicken as it cooks in the casserole or soup. No need to boil it first s directed above.

VARIATIONS:

Cream of Mushroom Soup - add 1/2 cup sliced mushrooms, or 1 (4 oz) can of sliced mushrooms, drained.

Cream of Vegetable Soup - add 1/2 cup diced cooked vegetables or 1/3 cup dried vegetable flakes.

Cream of Broccoli Soup - add 1/2 cup diced cooked broccoli. **NOTE: don't be afraid to use frozen broccoli. Just defrost it first and pat dry or reduce liquid (milk or water by 2 TBSP)

Cream of Chicken Soup - add 1/2 cup cooked or diced chicken or you may add another 2 TBSP chicken bouillon / base granules.

Mom's Master Mix

ANOTHER HOMEMADE MIX WORTH KEEPING AROUND:

Mom's Master Mix

5 lbs Flour (whole wheat, all purpose, or oat flour)
2 1/2 cups Powdered Milk
3/4 cup baking powder
3 TBSP Salt
2 TBSP Cream of Tartar (or 3 TBSP angel cream)
1/2 cup Sugar
4 2/3 cups (2 lbs) Vegetable Shortening

Sift all dry ingredients together. Cut in shortening until mix has a cornmeal like consistency/look. Store in refrigerator if you use whole wheat flour or oat flour. Room temperature storage is okay if using all purpose white flour. Use your Mom's Master Mix whenever a recipe calls for "baking mix" or "bisquick" or you may use it in the following recipes. Enjoy!

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BISCUITS

3 cups Mom's Master Mix
3/4 cups water

Blend and knead for a few strokes. Pat out and cut. Bake at 450 degrees for 10 minutes. Yields 1 dozen

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PANCAKES OR WAFFLES

3 cups Mom's Master Mix
1 egg
1 1/2 cup water

Blend together. Fry on griddle or in waffle maker. Yields 18 pancakes or 6 waffles.

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MUFFINS

3 cups Mom's Master Mix
2 TBSP Sugar
1 Egg
1 cup Water

Mix water and egg, then add dry ingredients. Fill muffin tin holes 1/2 - 3/4 way, depending on desired size of muffins. Bake at 400 degrees F for 15 - 25 minutes, depending on size f the muffins. Makes 1 dozen medium sized muffins.

**For variety, try substituting juices for the water. Try pineapple juice with pineapple chunks. Or try 2 cup apple sauce and reduce your water to 1/2 cup and add 1/4 tsp cinnamon. Orange juice can be added with 1/2 tsp grated orange peel or you could add 1 tsp grated lemon peel and 1 TBSP poppy seeds. Experiment for different flavors!

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GINGERBREAD

2 cups Mom's Master Mix
1/4 cup Sugar
1 egg
1/2 cup Water
1/2 cup Molasses
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp ground cloves

Beat egg, water, and molasses. Then mix in dry ingredients. Pour into greased or sprayed 8"x8" pan. Double recipe for 9"x13" pan. Bake at 350 degrees F for 40 minutes. May need to cook slightly longer for 9"x13" pan.

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DROP COOKIES

3 cups Mom's Master Mix
1 cup Sugar
1 egg
1/3 cup Water
1 tsp Vanilla
1/2 cup nuts and / or chocolate chips

Mix all ingredients together. Drop onto prepared cookie sheet and bake at 375 degrees F for 10 - 12 minutes.

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COFFEE CAKE

3 cups Mom's Master Mix
1/2 cup Sugar
1 Egg
2/3 cup Water

Topping:

1/2 cup Brown Sugar
3 TBSP Melted Butter
1/2 tsp Cinnamon
1/2 cup Nuts and or Raisins (optional of course)

Blend all coffee cake ingredients. Pour into greased 9" round pan or 8"x8" cake pan and cover with topping. Bake at 400 degrees F for 25 minutes or until inserted knife comes out clean.

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YELLOW OR CHOCOLATE CAKE

3 cups Mom's Master Mix
1 1/2 cups Sugar
3 Eggs
1 cup Water
1 tsp Vanilla
1/2 cup Cocoa for chocolate cake

Blend sugar into Mom's Master Mix in bowl. In a separate bowl, Beat eggs, water, and half of Mix with sugar in it. Beat for 2 minutes. Then add rest of Mix with sugar in it and beat for 2 more minutes. Bake at 325 degrees F for 25 minutes. Makes 2 8" layers or 1 9"x13" cake. ***For chocolate cake, mix cocoa with the dry ingredients.

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CORN BREAD

1 1/4 cup Mom's Master Mix
3/4 cups Yellow Cornmeal
1 TBSP Sugar (or if you want Southern Sweet Cornbread, add 3/4 cups Sugar)
1 Egg
1/2 cup Water

Mix all ingredients and pour int an 8"x8" pan or iron skillet. Bake at 450 degrees F for 25 minutes.

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SHORTCAKE

2 cups Mom's Master Mix
1/2 cup Water
1/4 cup melted Butter
2 TBSP Sugar

Mix and knead a few strokes. Roll 1/2 " thick. Cut into 3 3" cakes or bake in an 8"x8" greased or sprayed pan. Bake at 450 degrees F for 10 minutes.

2 RECIPES FOR EGGPLANT

‎2 RECIPES FOR EGGPLANT:

BAKED PARMESAN EGGPLANT

INGREDIENTS:

1 eggplant, peeled and thinly sliced
1 egg, beaten
1 1/3 cups Italian seasoned bread crumbs
2-3 cups spaghetti sauce, divided
1 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil

DIRECTIONS:

Preheat oven to 350 degrees F.

Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.

In a 8x8 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat layer with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

Bake in preheated oven for 35 minutes, or until golden brown.

EGGPLANT CHIPS:

INGREDIENTS:

1 cup flour
1 cup breadcrumbs
1/2 cup cornmeal
1 tsp salt
1 tsp pepper

DIRECTIONS:

Combine the following: flour, breadcrumbs, and cornmeal. Mix in the salt and pepper.

Quarter the eggplant after cutting off the top. Slice each quarter into 1/4 inch thick pieces.

Dip each piece in milk and toss in a bowl containing your flour/crumbs/cornmeal mixture.

Remove each piece and deep fry them at 350 degrees F for 30 seconds to 1 minute, depending on how thick your pieces are.

Salt lightly if desired.

Let dry but keep warm for about 2 minutes. Serve with ranch if desired. Enjoy!

2 RECIPES FOR COLLARD GREENS

‎2 RECIPES FOR COLLARD GREENS:

PASTA & GREENS

INGREDIENTS:

1/2-3/4 pound collard greens
2 ounces bacon, finely diced (3/4 cup)
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/8 teaspoon crushed red pepper
1 28-ounce can diced tomatoes, (not drained)
1/4 cup water
8 ounces r 3 cups medium pasta shells
1/4 teaspoon salt
Freshly ground pepper, to taste
1/2 cup freshly grated Parmesan cheese

DIRECTIONS:

Strip the collard greens from their thick stems. Wash them, dry them by patting dry and then chop them up, coarsely into 1/2 inch pieces.

Bring 2 cups lightly salted water to a boil in a large wide pan. Add collards and cook until tender, 10 to 12 minutes. Drain, rinse with cold water and press out excess moisture. Set aside.

Put a large pot of lightly salted water on to boil for cooking pasta.
Cook bacon in a large skillet over medium heat, stirring often, until cooked, about 5 minutes. Drain and discard fat. Chop or break bacon up into small pieces.

Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 to 60 seconds. Add the bacon, tomatoes and water. Bring to a simmer, mashing the tomatoes with a potato masher or the side of a wooden spoon. Reduce heat to medium-low and simmer, uncovered, until thickened, about 20 minutes.

About 10 minutes before the sauce is ready, cook pasta in the boiling water, stirring often, until just tender, 8 to 10 minutes. Reserve 1/4 cup of the cooking water and drain the pasta.

Add the pasta, collard greens and reserved pasta-cooking water to the tomato sauce. Heat, stirring, until the pasta has absorbed some of the flavors, about 1 minute. Season with salt and pepper. Spoon into pasta bowls, sprinkle with the Parmesan cheese and serve.

SPICED COLLARD GREENS

INGREDIENTS:

1 Tbsp olive oil
3 slices bacon or 4 Tbsp Bacon Bits (real)
1 large onion, chopped
2 cloves garlic, minced
1 tsp salt
1 tsp pepper
3 cups chicken broth
1 pinch red pepper flakes
1/2-1 LB fresh collard greens, cut into 2 inch pieces

DIRECTIONS:

Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp.

Remove bacon from pan, crumble and return to the pan.

Add onion, and cook until tender, about 5 minutes.

Add garlic, and cook it just until you can smell it.

Add collard greens, and fry until they start to wilt.

Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

RECIPE: LEMON & BUTTER SNOW PEAS

RECIPE: Lemon & Butter Snow Peas

Our family enjoys snow peas, raw, in salads. Otherwise, here is one way we cook them:

1/2 LB Snow Peas
1/2 Tbsp butter
1-2 Tbsp water
1 Tbsp Extra Virgin Olive Oil
1 tsp Minced Garlic
1 tsp lemon juice (freshly squeezed)
1/2 tsp Italian seasoning
1/8 tsp dash of sea salt
1/8 tsp dash of medium or course ground pepper

In skillet pan, on the setting just below medium heat, melt 1/2 Tbsp butter.
Once butter is melted, add garlic and stir for 30 seconds.
Now add Italian seasoning and stir. until completely mixed in.
Add snow peas and 1-2 Tbsp water.
Turn heat to medium and toss and stir the peas (braising) for 1-2 minutes just until they begin to change color.
Add 1 tsp freshly squeezed lemon juice and 1 Tbsp Olive Oil (extra virgin is best)
Sprinkle the salt and pepper on the peas and cook for 2 more minutes.

Enjoy!

RECIPE: OVEN ROASTED ASPARAGUS

RECIPE: OVEN ROASTED ASPARAGUS

This is how our family likes to eat asparagus

INGREDIENTS:
3 Tbsp butter
Olive oil (1 tsp to every 6 spears of asparagus)
1 Tbsp fresh lemon juice
1/2 tsp garlic powder
salt (to taste)
Pepper (to taste)
1/2 Onion (cut into slivers)
1-2 Bell Peppers (cut into slivers)
1 Squash of choice (yellow or zucchini) cut into slices and then quartered

DIRECTIONS:
Trim asparagus by chopping off the very end of the stalk. Peel the tough part of the end with a peeler. Preheat oven to 425 degrees.

Use a pan that has a lip on it. Melt butter in pan, taking care not to burn it. Make sure to coat the entire bottom of the pan with the butter.

Place Asparagus on the pan, taking care to make sure it is in a single layer.

Sprinkle the onion slivers, bell pepper slivers, and squash quarters over the asparagus.

Drizzle the olive oil over your vegetables (using 1 tsp to every 6 spears of asparagus).

Drizzle the lemon juice over your vegetables.

Sprinkle your salt, pepper, and garlic powder evenly over your vegetables.

Cook at 425 degrees for 5-10 minutes, until tender.
In the summer we cook it on the grill as well. Yum!
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3 RECIPES - Homemade Mrs. Dash Mix, Homemade Chili Seasoning Mix, and Homemade Alfredo Sauce

Here are 3 separate recipes for you to enjoy, as requested by a wonderful customer today. Homemade Mrs. Dash Mix, Homemade Chili Seasoning Mix, and how to make Homemade Alfredo Sauce. Enjoy!

HOMEMADE MRS. DASH MIX:

1 Tbsp. garlic powder
2 tsp. dried thyme leaves
2 tsp. onion powder
1/2 tsp. garlic powder
2 tsp. paprika
2 tsp. celery seed
1-1/2 tsp. ground white pepper
1 Tbsp. dry mustard powder
2 tsp. dried finely chopped lemon peel
1 tsp. pepper

Mix all the ingredients together in a small mixing bowl, stirring until
thoroughly combined. Store in a dark, cool place in a tightly sealed
container.

HOMEMADE CHILI SEASONING MIX:

1/4 cup all-purpose flour
4 teaspoons chili powder
1 tablespoon crushed red pepper
1 tablespoon dried minced onion
1 tablespoon dried, minced garlic
2 teaspoons white sugar
2 teaspoons ground cumin
2 teaspoons dried parsley
2 teaspoons salt
1 teaspoon dried basil
1/4 teaspoon ground black pepper

Mix all the ingredients together, stirring until completely combined. Store in an airtight container.

HOMEMADE ALFREDO SAUCE:

1/2 cup sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese
12 oz angel hair pasta

Melt butter in sauce pan over medium-low heat.
Add garlic, cream, white pepper, and bring mixture to a simmer. Stir often.
Add parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
When sauce is thickened, add the mozzarella cheese and stir until smooth. STIR FREQUENTLY.