Gerner Betty's Spice Tea... Better know in our family as "Christmas Tea"

Due to an ever-increasing family, the original recipe pictured below has evolved a smidge over the years, yet the delicious results are the same. 

I usually double this recipe, but this will get you started... The doubled recipe is right below this one. It's important to NOTE all ingredients aren't simply double in order to achieve a "doubled" recipe. 

Ingredients:

• 4 Lipton's Family Size Teabags 
• 2 Quarts or 8 cups of water
• 1 cup apple juice
• 2 cups pineapple juice
• 2 1/2 cups real orange juice (No pulp... unless you like pulp in your tea, and what I mean by "real" is, for example, using Minute Maid instead of Sunny D.)
• 1 1/3 cup sugar 
• **NOTE: If you double the recipe, then do NOT double the sugar, still only use 1 1/3 cups sugar, and then SLOWLY, by 1/4 cups, sweeten further to taste. 
• 2-3 sticks of cinnamon

Instructions:

I use a 4 Qt. soup or stock pot regardless of how much tea I intend to make.

I also use a 2 Qt. glass Pyrex type measuring/prep ware cup that is similar to the size of a mixing bowl

1. Fill the measuring glass with 1 quart (4 cups) of water.
2. Place the 4 Family Size Teabags in the water (without the paper tags) and microwave on high for 8-10 minutes (depending on your microwave)
3. Remove the boiled tea and let sit for a moment before removing the teabags, squeezing them out as you remove them and careful not to bust the bags. 
4. After the bags are removed, and with the tea still in the glass, add water up to the 2 Qt line
5. Stir and then pour into the 4 Qt pot on the stove
6. Turn up heat to medium or medium high
7. Add the sugar and stir until dissolved
8. Add juices and cinnamon sticks and continue to heat
9. You don't need to boil or simmer the tea but you want to bring it right up to the brink of that and keep it there for a couple of minutes to help release the cinnamon flavors from the sticks.
10. Once you've almost boiled the tea, then turn the burner down to a low setting to keep the tea on the hotter side of warm and it's ready to serve and drink.

DOUBLED RECIPE

Ingredients:

• 6 Lipton's Family Size Teabags 
• 2 Quarts or 10 cups of water
• 2 cup apple juice
• 4 cups pineapple juice
• 3 1/2 cups real orange juice (No pulp... unless you like pulp in your tea, and what I mean by "real" is, for example, using Minute Maid instead of Sunny D.)
• 1 1/3 - 1 1/2 cups sugar 
• **NOTE: If you double the recipe, then do NOT double the sugar, still only use 1 1/3 cups sugar, and then SLOWLY, by 1/4 cups, sweeten further to taste. 
• 4-5 sticks of cinnamon

Instructions:

I use a 4 Qt. soup or stock pot regardless of how much tea I intend to make.

I also use a 2 Qt. glass Pyrex type measuring/prep ware cup that is similar to the size of a mixing bowl

1. Fill the measuring glass with 1 quart (4 cups) of water.
2. Place 6 Family Size Teabags in the water (without the paper tags) and microwave on high for 8-10 minutes (depending on your microwave)
3. Remove the boiled tea and let sit for a moment before removing the teabags, squeezing them out as you remove them and careful not to bust the bags. 
4. After the bags are removed, and with the tea still in the glass, add water up to the 2 Qt. (8 cups) line
5. Stir and then pour into the 4 Qt pot on the stove
6. Fill your measuring glass with 1 Qt (4 cups) of additional water and add to pot on stove.
7. Turn up heat to medium or medium high
8. Add the sugar and stir until dissolved
9. Add juices and cinnamon sticks and continue to heat
10. You don't need to boil or simmer the tea but you want to bring it right up to the brink of that, and keep it there for a couple of minutes to help release the cinnamon flavors from the sticks.
11. Once you've almost boiled the tea, then turn the burner down to a low setting to keep the tea on the hotter side of warm and it's ready to serve and drink.

Cheezy Broccoli Rice Casserole (Cheese Whiz)

 

NGREDIENTS

• 1

  (10 ounce) box frozen chopped broccoli 
• 1⁄4

  cup chopped celery (optional)
• 1

  cup diced onion (optional)
• 1

  (8 ounce) jar Cheese Whiz
• 1

  (10 ounce) can cream of mushroom soup or (10 ounce) can cream of celery soup
• 3⁄4

  cup whole milk
• 1

  uncooked white rice ( 2 cups cooked)
• salt and pepper

DIRECTIONS

• Sauté celery and onion in a bit of butter if desired. 
• Prepare the rice per package instructions.
• Mix all ingredients and pour into a greased 2 quart casserole with a lid (or cover with foil).
• Bake covered at 350ºF for 30 minutes or until warm through and cheese is bubbly.

Pinto Beans and Salt Pork

Beans, beans, are good for the heart. The more you eat, the more you fart. The more you fart, the better you feel. Beans, beans for every meal.

Bean, beans the magical fruit. The more you eat, the more you toot. The more you toot, the better you feel. Beans, beans for every meal.

Ingredients: (Figure about 2 servings per cup of dry beans - serving size depends on the eater 😀)

• 4 Cups Dry Pinto Beans - sorted and rinsed well
• 4 Slices of Thick Cut Bacon or Salt Pork (one strip of bacon per cup of beans -  I/Rori prefer HEB Brand Sliced Salt Pork)
• Salt & Pepper to Taste
• Water to Cover

Instructions:

1. Measure out and sort 4 cups of dry pinto beans into a colander and rinse very well.* sort to remove any dirt pebbles or bad beans
2. Place beans in a large pot.
3. Remove 4 bacon-lengths worth (if using salt pork) slices of salt pork from the package and cut into 2-3" pieces. If using bacon, then cut each of the 4 strips of bacon into 3rds or 4ths. Add to pot.
4. Add water to the pot of beans until the water is about 2-3 inches above the beans.
5. Bring to a boil. Then reduce heat to a low simmer. 
6. Simmer on low with lid on - stirring about every 30 minutes - for about 3 hours or until beans are soft, tender and cooked through. 
7. NOTE: If the water level is getting low and you feel as though you need to add some. ALWAYS add boiling water/ same temperature water. If you add cooler water your beans will split and fall to pieces. 
8. Salt & Pepper to Taste

Enjoy with cornbread. (see cornbread recipe - not the one used for the dressing)

Grandmother's Pre-Turkey Day Stew

(Grandmother - as in Nell Cook)

Ingredients:

• 1 lb. Ground Beef
• 5 Medium White Potatoes - Peeled and Chopped
• 4 Carrots - Peeled and Sliced
• 1/4 - 1/2 Medium Yellow Onion - Diced
• 1/2 Green Bell Pepper - Diced
• 1 - 28 oz. Can Diced Tomatoes
• 1 - 8 oz. Can Tomato Paste
• Water to cover
• Salt & Pepper (to taste)

Instructions:

1. Brown ground beef in a large stew pot and when about half way done, add diced onion and green bell pepper until meat is cooked through. 
2. Drain excess fat from cooked meat mixture. If there's not a lot, then you can skip this step.
3. Add chopped/sliced potatoes and carrots. Stir to Combine
4. Add water until everything is covered. Stir to Combine.
5. Bring to a boil and then reduce heat to simmer for about 30 minutes - lid on if possible in order to preserve moisture. Watch water levels and add more water when necessary. 
6. After simmering for 30 minutes, check veggies for softness. 
7. Add canned, diced tomatoes and tomato paste. Stir to Combine.
8. Mix and Heat.
9. Salt and Pepper to taste. 

Avocado-Cucumber-Sprout Sandwich Assembly

Ingredients: (To make a couple of ready-serve sandwiches. Read-serve because the avocado concoction doesn't store well.)

• Sandwich Bread of Your Choice (I use Killer Dave's 60 cal/slice small loaf bread or Ezekiel wheat bread)
• Cucumber
• Bean Sprouts of any kind
• Lime Juice (freshly squeezed or not - doesn't matter)
• Spices: Your favorite seasoning salt (Lawry's or Hooters is good), Pepper, and Garlic Powder

Directions:

1. Rinse your beans sprouts well and let drain in a colander. 
2. If only making one sandwich, then use about 1/3 of the average size cucumber. Wash it, remove skin, and slice very thinly.
3. If the avocado is small, then use only one, but if large, then use only half. I really don't follow that rule and generally prepare a whole avocado because they just don't store well. Once you've removed the skin and pit of the avocado, place it in a bowl with a flat bottom. You'll want your avocado to be good and ripe so you can easily mash it all up with a fork. Now add 1-2 teaspoons of lime juice to your liking. Finally, add your spices to taste. I never measure the spices but start small and taste a tiny bit as I go until it's just right. 
4. Toast or don't toast your bread - that's up to you. I don't fully toast mine, but just barely to get a nice toasting on the outside leaving the bread soft on the inside.Not a hard toasted sandwich fan.
5. On both pieces of bread you'll want a nice layer of your avocado spread (not too thick, but not quite what I'd call, "thin", either). I find that using a spoon to spread works better than a knife to achieve this in between amount. 
6. On one slice of bread that's been spread with avocado you'll layer the thinly sliced cucumbers, and on the other slice you'll add your sprouts. Don't be shy with the sprouts. You'll fluff up your bean sprouts that have been resting in the colander and add a generous amount. 
7. Now bring the sides together and ENJOY!
8. I like to eat this sandwich with an ear of oven roasted corn. (Take an ear of corn still in its husk and place it directly on the rack of a 375* preheated oven for 30 minutes. After the timer goes off, remove from oven, shuck and eat. Yum! 

Black Bean and Corn Salsa (for New Year's Eve Party)

Compliments of Elizabeth  Clevenger

Ingredients:

2 cans black bean

2 cans Mexi-corn

4-5 green onions 

Cilantro (to taste)

Olive oil

Balsamic vinegar 

Tabasco (optional)

Minced Garlic (1-2 cloves)

Salt & Pepper to taste

2 avocados

2 tomatoes

Instructions:

In a large bowl mix together:

2 cans black beans (drained and rinsed)

2 cans Mexi-corn (drained and rinsed)

4-5 green onions chopped (tops included)

Cilantro to taste

Mix all together

In a small bowl whisk:

1/2 cup olive oil

1/4 to 1/3 cup balsamic vinegar

1/2 tsp. tabasco sauce(optional)

1-2 cloves minced garlic

Salt and pepper to taste

Pour over corn/bean mixture and let marinate overnight.

Before serving, add:

2 chopped tomatoes

2 chopped avocados

(Like many things, this is even better the second day.)

Wish in One Hand, Spit in the Other - Gangy

Compliments of a Grandmother's (Patricia Nell Cook) text to a granddaughter (Haleigh Kathryn Clevenger) explaining the life-application example of Gangy's generational wisdom for a college assignment: "Wish in one hand and spit in the other and see which one fills up first."

I was at my grandparents’ house doing homework one evening and we had to answer the study questions at the end of a chapter in our history book. The answers had to be in complete sentences and our penmanship was going to be graded as well.  I made a mistake on one of my answers near the end of the paper and had to rewrite the whole page of answers. I said I wish I didn’t have to redo the page, but I wanted a good grade. Gangy said, “we’ll, wish in one hand and spit in the other and see which one fills up first!”  We laughed then, and he told me my teacher was teaching us more than just one thing in the assignment.  She was teaching history, handwriting, how to think and how to work hard at something.  All of that goes into making a good grade.  Wishing doesn’t make it happen; “spit” or doing something is what makes an accomplishment.  I will never forget that and have applied it every time I thought I just wanted to quit or give up, but still wanted a good result.  It makes me think of him and how he slept in a culvert to get out if the rain when he had to walk from town to town looking for work to be able to take care of his family during the Great Depression.  I expect he “wished “ his situation could be different , but I know for sure he knew it would take his “spit” to make it so!  Hope this helps you!  Love you!

Haleigh is an amazing niece, artist, distance runner, Jesus follower and student - just to name a few. And on top of all that... isn't she just the cutest? I love her! 💖

No-Bake Chocolate Eclair Dessert

Photo and Recipe Compliments of: 

Best made by my talented baking niece - Isabel Clevenger (Isabelly)

No-Bake Chocolate Eclair Dessert

Source: My Mother-in-Law

(Printable recipe)

Ingredients
Filling:

• 2 (3.5 oz.) boxes vanilla instant pudding**
• 3 c. milk
• 1 (8 oz.) container Cool Whip non-dairy whipped topping {or 3 c. homemade whipped cream}
• 1 (14.4 oz) box graham crackers

Topping:

• 1/3 c. unsweetened cocoa powder
• 1 c. granulated sugar
• 1/4 c. milk
• 1/2 c. butter {1 stick}
• 1 tsp. vanilla extract

Directions

1. FOR THE FILLING:  Combine dry pudding mix and 3 cups milk; beat until well mixed. Stir in Cool Whip.
2. Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
3. FOR THE TOPPING:  In a medium-sized saucepan, bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
4. Pour chocolate topping over the top layer of graham crackers. Spread evenly to completely cover graham crackers.
5. Refrigerate over night.

**PLEASE NOTE:  As of October 2016, I have heard from some readers that the size of the pudding package has changed.  CHECK your package size!!  You may need to buy an extra package of pudding to be sure you have a total of 7 ounces of dry pudding mix ... if you don't, the filling may be soupy and not set up.  (Or, you could reduce the amount of milk proportionally to the "new" amount of pudding you have if your packages are smaller ... but then you would have less filling.)

*Isabel's cooking notes: You can barely melt a 16 oz. container of Betty Crocker's Rich and Creamy Milk Chocolate Frosting and achieve a similar and equally yummy topping without all the work.(see Isabel below - so photogenic and beautiful!)

Vegan Black-Eyed Pea and Squash Succotash

Compliments of emeals Vegan Family Plan


Vegan
Serves 4-6
Ingredients

• 1½ cups farro
• 3 Tbsp chopped fresh basil
• 3 Tbsp olive oil, divided
• 1 tsp salt, divided
• 1 tsp pepper, divided
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 zucchini, coarsely chopped
• 3 yellow squash, coarsely chopped
• 1 (15-oz) can black-eyed peas, drained and rinsed
• 1 pint grape tomatoes, cut in half
• ½ cup vegetable broth

Instructions
1. Cook farro according to package directions until tender. Drain, if needed. Stir in basil, 1 Tbsp oil, and ½ tsp each salt and pepper.

2. Meanwhile, sauté onion and bell pepper in 2 Tbsp hot oil in a large, deep skillet over medium-high heat 5 minutes or until tender; add zucchini and yellow squash. Cook 3 minutes or until tender.

3. Add peas, tomatoes, broth, and ½ tsp each salt and pepper; cook 5 minutes or until thickened. Serve over farro.

NOTE: Elizabeth substituted barley for farro because she couldn't find farro.

Funfetti Cookies!

Here is what you need to make them: (Compliments of Your Modern Family)

• 1 box of Pillsbury Funfetti cake mix
• 1/3 cup oil
• 2 eggs

1. Pre-heat the oven to 375°F.
2. Mix the cake mix, oil & eggs. Stir until moistened.
3. Now just roll the dough into 1 inch balls & place them about 2 inches apart on an UNgreased cookie sheet.
4. Take a glass (drinking glass). Dip the bottom in flour. (I put flour in a bowl for this). Now push the glass onto the balls to flatten them just a little. You want them about 1/4 inch thick.
5. Bake them for 6-8 minutes (golden brown edges).
6. Cool about 1 minute & remove from the cookie sheet.

YOU CAN ADD: 1/2 can of frosting- IF YOU WANT THEM FROSTED. THEY ARE GREAT WITH OR WITHOUT FROSTING!

Strawberry Salad with Poppy seed Dressing

Photo and Recipe Compliments of Healthy Liv

Author: Liv

Ingredients

For the Salad

• Romaine lettuce or spinach leaves, washed
• Strawberries, washed and sliced
• Pecans, chopped
• Feta cheese, crumbled

For the Poppy seed Dressing

• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1 tablespoon poppy seeds
• 2 cloves garlic, minced
• 1/2 teaspoon dry mustard
• 2-3 tablespoons honey, to taste
• 1/2 teaspoon salt

My Salad Additions: Red onion, and baby spinach, cubed avocado

Instructions

1. Place lettuce in the bottom of a serving bowl or distribute among individual plates. Top with strawberries, pecans, and feta cheese, to taste. Toss with dressing just before serving, or serve dressing on the side.
2. For the dressing: whisk all ingredients together and mix again just before pouring to re-combine the oil and vinegar.

Raspberry Lemon Scones

Compliments of FlourArrangements

Makes 18 small scones.

Author: Suzanne Cowden

Recipe type: Quick Bread

Serves: 8 to 10

INGREDIENTS

• Scones
• 1 stick (1/2 cup) cold, unsalted butter
• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• ¼ cup sugar
• ½ teaspoon salt
• 1 large lemon, zested
• ¾ cups heavy cream
• ¾ cup frozen raspberries
• Glaze
• ½ large lemon, juiced
• ½ to 1 cup confectioners’ sugar

INSTRUCTIONS

1. Cut butter into ¼-inch pieces and return it to the refrigerator to keep it cold until needed.
2. Preheat oven to 425° F. Line a baking sheet with parchment paper.
3. Combine flour, baking powder, sugar, salt, and lemon zest in a large wide bowl. Mix to combine.
4. Add butter to the dry ingredients and toss it to coat with flour. Working quickly with clean fingers or a pastry blender, rub or cut butter into the flour mixture until it resembles coarse meal.
5. Add frozen raspberries to the mixture and toss to coat. Drizzle the heavy cream evenly over the mixture. Toss with a fork, scraping up from the bottom, until the dough starts to clump together. Knead the mixture together in the bowl until it comes together in a mass. It’s okay if there are a few stray bits and dry patches; the most important thing is to avoid overworking the dough.
6. Turn out the dough on a parchment-lined baking sheet. Press in stray bits gently and shape the dough into an a 7 to 8-inch square about ¾-inch thick. It should look a bit rough and ragged.
7. Using a knife or bench scraper, divide the square into 9 smaller squares. Divide each square in half diagonally to make 18 small triangles.
8. Separate the scones carefully to give them room to spread. Bake until pale golden, about 12 to 15 minutes.
9. To prepare the glaze, combine lemon juice and ½ cup confectioners’ sugar in a small bowl. Whisk to combine. Add more sugar, as needed to create the desired consistency for glazing.
10. Cool scones for at least 10 minutes before glazing. Serve warm or at room temperature.

Pioneer Woman Perfect Potato Soup

Compliment of The Pioneer Woman

PREP TIME:

10 Minutes

DIFFICULTY:

Easy

COOK TIME:

20 Minutes

SERVINGS:

12 Servings

INGREDIENTS

• 6 slices Thin Bacon, Cut Into 1-inch Pieces
• 1 whole Medium Onion, Diced
• 3 whole Carrots, Scrubbed Clean And Diced
• 3 stalks Celery, Diced
• 6 whole Small Russet Potatoes, Peeled And Diced
• 8 cups Low Sodium Chicken Or Vegetable Broth
• 3 Tablespoons All-purpose Flour
• 1 cup Milk
• 1/2 cup Heavy Cream
• 1/2 teaspoon Salt, More To Taste
• Black Pepper To Taste
• 1/2 teaspoon Cajun Spice Mix
• 1 teaspoon Minced Fresh Parsley
• 1 cup Grated Cheese Of Your Choice

INSTRUCTIONS

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot. 

Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice. 

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes. 

Remove half to 2/3 the soup and blend in batches in a blender/food process until completely smooth. (***USE CAUTION WHEN BLENDING HOT SOUP; IF POSSIBLE, ALLOW THE SOUP TO COOL BEFORE BLENDING***) Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.

Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

Million Dollar Spaghetti

Rating: 5

Prep Time: 25 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 30 minutes

Yield: 8

* adapted from All Recipes and Compliments of sugarapron

Ingredients

• 1 (16 ounce) package spaghetti noodles
• 1 pound ground beef
• 1 (16 ounce) jar spaghetti sauce
• 1/2 cup butter, sliced - divided
• 1 cup cottage cheese
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup sour cream
• 1 (8 ounce) package shredded Cheddar cheese

Instructions

1. Preheat oven to 350 degrees F
2. Bring a large pot of lightly salted water to a boil.
3. Cook spaghetti in the boiling water, stirring occasionally until "al dente" (cooked through but firm to the bite), about 12 minutes. Drain.
4. Heat a large skillet over medium-high heat.
5. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease.
6. Place to a bowl and mix spaghetti sauce into ground beef.
7. Combine the cream cheese, sour cream and cottage cheese until well blended.
8. Place half the slices of butter into the bottom of a 9x13-inch casserole dish.
9. Spread half the spaghetti into the dish. Top spaghetti with creamy mixture.
10. Layer remaining spaghetti over creamy mixture.
11. Top with remaining pats of butter.
12. Pour ground beef mixture over spaghetti and spread to cover casserole.
13. Bake in the preheated oven for 30 minutes.
14. Spread Cheddar cheese over pasta and continue baking until cheese has melted and is lightly browned, about 15 more minute