Sunday, December 14, 2014

Monkey Muffins



I found this recipe on line and had to try.  It simply doesn't get any easier than this, especially for something that looks like you've spent all morning making.



1 roll cinnamon rolls with icing
(yep, that's all you need)



Preheat oven to 400 degrees.  I lined my muffin pan with paper liners.  Evenly cut each cinnamon roll into 6 pieces.  Evenly distribute pieces into 12 muffin tins (you can use 8 for bigger muffins).  I keep a mixture of brown sugar, cinnamon, butter and finely chopped pecans in my freezer.  I sprinkled each muffin with this mixture - about 1/2 tsp. each but this is optional.  Cook muffins for about 10 minutes or until they are done and starting to just slightly brown.  Heat the icing in the microwave for about 1-15 seconds or until thin.  Drizzle over hot muffins.



As I said, you can't get any simpler.  You can even add a few raisins mixed in with the pieces of rolls if you like.  These are delicious and do look like you've been in the kitchen for a while.

Wednesday, December 3, 2014

Cake Mix Cookies



On my site Martha's Recipe Cabinet I gave a recipe for Butterfinger Cookies made with a cake mix.  Today I used the same recipe but instead of the Butterfinger candy bar I used crushed Malted Milk Balls (5 oz. box) and 1/2 cup of coconut.  Boy are these good!  I still want to try Heath Bars at some point, as well as a few other candies.  I also want to try making my Cereal Cookies using a mix.   I may never make cookies from scratch again!

Tuesday, December 2, 2014

Tiramisu Balls



2 pkgs. (8 oz. each) cream cheese, softened
60 vanilla wafers, finely crushed (about 2 cups)
4 tubes Nescafe instant coffee
1/2 cup powdered sugar, optional
8 oz. white chocolate

Mix cream cheese, crushed wafers, coffee and powdered sugar until well blended.  Shape into 1" balls and place in the freezer for about 10-15 minutes.  Melt white chocolate in a double boiler.  Dip each ball into melted white chocolate to coat.  Place on a plate to cool.  Makes about 3 1/2 dozen.  These need to be refrigerated until served.

Comments:  I have a neighbor who loves Tiramisu so for her Christmas present I decided to make her Tiramisu Balls.  I found a recipe that called for 1 8 oz. pkg. of cream cheese but after mixing everything together I didn't like the taste.  It was too strong so I added another pkg. of cream cheese.  I also added the powdered sugar.  It didn't seem to be quite sweet enough without it but you can omit this ingredient if you want and use the sweetness of the white chocolate and what comes from the wafers if you like.   Apparently I got it right because she popped one in her mouth and smiled from ear to ear.  If you like the flavor of coffee ice cream or iced coffee, you'll love these.  One bite and they melt in your mouth.


Sunday, November 30, 2014

Foods That Make You Feel Better One Hour Later

I found this on Today's Health and decided that with the holidays upon us it was information we all needed to know.

Here are a few super foods that you can enjoy while eating and — bonus! —make you feel great afterwards.


1. Eggs (I Love Eggs)

Suggested serving size: one whole egg.“Eggs provide high quality protein. They’re filling, delicious, and studies have shown that eggs can help you feel full when you include them in your meals versus carbohydrate-rich —like starchy, or sweet — meals," said nutritionist Elisa Zied, R.D., New York.

2.  Berries (Strawberries are my favorite, haven't acquired the taste for blueberries)
Fresh blueberries and strawberries
Suggested serving size: ½ cup to 1 cup. “Fruit is nature’s candy, like fresh apples and fresh berries,” said Fernstrom. “These are two things that people love, because they have a lot of water, stimulate taste buds, and are easily digestible.”

3. Canned tuna (white or light) (I'm a fish eater so I'm glad this is good for me)
Suggested serving size: 3 ounces, about one small can or half of a larger can.
“Canned tuna is a source of high quality protein that can fill you up and help keep blood sugar levels steady with omega-3-fatty acids,” said Zied. “Regular fish intake helps preserve body proteins—and that keeps you feeling strong and energized. Regular fish intake is also linked with lower risk of depression.”

4. Chicken soup (Can't get enough of this!)
Suggested serving size: 8-12 ounces. “People always feel good after eating chicken soup,” said Fernstrom. She said people associate ‘feel-good’ foods with the way their mouths feel while eating something creamy or warm, and chicken soup is a perfect example. “It’s the universal warm, healthy food.”

5. Beans and peas, lentils, chickpeas  (Beans and peas I can eat every day, especially good ol' blackeyed peas)
Suggested serving size: ¼ to ½ cup. “These are rich sources of protein and also pack in complex carbohydrates, mainly in the form of resistant starch,” said Zied. “A study in Public Health Nutrition in 2010 found that moderate intake of legumes, one or two servings weekly, protected menopausal women against severely depressed moods.”

6. Oats and oatmeal (My favorite breakfast dish)
Suggested serving size: ½ cup to 1 cup cooked, or 1-2 packets instant oatmeal with no sodium added.
“Oats provide complex carbohydrates that are slowly digested and provide the brain and entire central nervous system with their key source of fuel,” said Zied. “Carbohydrates also play a key role in creating serotonin, a neurotransmitter in the brain that helps regulate mood, appetite and sleep.”

7. Avocados (Have to pass on this one.  Never have liked avacados)
Avocado is high in omega-3 fatty acids and other essential vitamins and minerals. They're also higher in protein than other fruits.
Suggested serving size: ¼ of an avocado.
“Avocados are really creamy, and the texture is so inviting. A lot of people don’t realize how healthy they are,” said Taub-Dix. “You can even swap it for butter in some recipes. Or, you can puree avocado and add to salad dressing.”

8. Hummus (My favorite snack!)
Suggested serving size: four tablespoons. “Hummus is a great source of protein and fiber, but what are you eating it with?” said Taub-Dix. “If you’re eating hummus with tons of pita bread, that’s a problem. But try dipping jicama, carrots, zucchini strips; it’s a great carrier for veggies.”

9.  Yogurt (I eat Greek yogurt daily)
Raspberry and yogurt.
Suggested serving size: about 5 ounces. “Some yogurts like Greek yogurt are great sources of calcium, and people— especially kids — love to dip,” said Taub-Dix. “Something like a flavored or Greek yogurt is great for dipping, too.”

10. Nuts and seeds (Give me a handful of nuts or a scoop of peanut butter and I'm happy)
Suggested serving size: 1 ounce. “Nuts, like almonds, give you that great overall feeling for your taste buds —sweet, crunchy, creamy,” said Taub-Dix. She also recommends adding almond butter in her oatmeal for a creamy boost of protein.

11.  Tea (I can do the iced tea but not the hot tea)
Suggested serving size: 1 cup. “A cup of tea is low-calorie, gives you that comfort, and sometimes, it’s a speed bump to high-calorie foods,” said Taub-Dix. “You could wind up having a lot more calories if you hadn’t had that cup of tea.”

Now that you've found some of the foods that make you feel better, check out the site to see the ---

Wednesday, November 5, 2014

The Many Uses of Mayo!



This is simply amazing!  I had to share.

1. Polish plant leaves. Borrow a trick from pro florists: After dusting plant leaves, rub a dab of mayo on them with damp cloth to keep them super shiny.

2. Clean yellowed piano keys. Smooth a tiny bit of mayonnaise onto dull, yellowed piano keys; wait a few minutes, and then rub off with a clean cloth.

3. Deep condition your hair. Mayo’s high oil content and rich, thick texture make it perfect for quick DIY hair mask, says cosmetic chemist Ron Robinson of BeautyStat.com. Massage a generous layer into your hair, making sure to coat the ends, and leave on for 15 minutes before rinsing off. (For even more conditioning benefit, use mayo made with olive oil.)

4. Remove tree sap. Keep this tip in mind next Christmas, when sticky pine sap from trees and wreaths makes a stubborn mess: “Rub a small spoonful (of mayo) on your hands like lotion, and the sap will wash right off,” writes Bruce Lubin, author of Who Knew: 10,001 Easy Solutions to Everyday Problems.

5. Get gum out of hair. Got a sticky situation involving a small child and a big wad of bubble gum? Put down the scissors and get a gob of mayo – just massage it in the gum/hair mess then work the gum out of the hair. 

6. Exfoliate dead skin. Forget rough, grainy scrubs – there’s a smoother way to slough off dead skin, according to Lubin: Apply mayonnaise to dry, rough patches, let it sit for 10 minutes, then wipe away with a damp, warm washcloth.

7. Clean crayon marks from walls and wood furniture. Yep, a swipe of mayo can erase a swipe of crayon – from walls as well as wood. Smear the stuff on the offending marks (test in an inconspicuous area first!), leave it on for a few minutes and then wipe away that “masterpiece” with a damp cloth. 

8. Makeover your manicure. To keep the cuticles of your nails soft and moisturized, Lubin recommends putting some mayonnaise in a small bowl and submerging fingers in it for five minutes.

9. Remove sticker residue. Sure, you could scrape the gummy gunk off with your fingernail (and ruin your manicure in the process), but there’s an easier way to lift the sticky remains of a label or sticker on glass or a mirror, writes Lubin. “Cover it in mayonnaise and let it sit for 5-10 minutes, then gently scrape off with a putty knife.”

10. Wipe out water marks. When a wet glass leaves an unsightly white ring on a wooden table, massage the area with a dab of mayo and let it sit for a few minutes before wiping it clean (away!). For a really stubborn stain, let the mayo sit for an hour or two. 

11. Squelch squeaks. Out of WD-40? A smear of mayonnaise is a quick, natural alternative for quieting a squeaky door hinge.

Friday, October 31, 2014

Keeping Cut Flowers Fresher



Everyone, especially women, love cut flowers but they just don't last very long.  Well, in my roaming I ran across a way to keep them fresh longer.  And yes, this came from the Grandparent site.


When you cut a flower from its roots, you're separating it from its water and food source. The water part is easy—throw that blossom in a vase! But without resorting to store-bought plant food, how do you feed it? According to Scientific American, lemon-lime soda is a near-perfect solution. Slightly acidic water travels more quickly up plant stems than neutral or basic water, giving flowers a boost of hydration. Plus, one can of 7up or Sprite contains 38 grams of sugar, providing nutrients the flower needs. For the proper ratio, horticulturists recommend 1 to 3 cans of water to every can of soda. Note: Sugar also makes the vase water a friendly breeding ground for bacteria. Keep bacteria at bay by adding a few drops of bleach to the vase solution.

Thursday, October 30, 2014

Great Ideas for the Holidays!

I'm sure some of you receive Better Homes and Gardens updates through your email but I'm also sure some of you don't.  I'm also sure, if you're like me, you scan over and only pay attention to those things that catch your attention.  Well, this one caught mine.  These are some of the best holiday ideas I've seen in a long time and I just had to share.  I picked out 4 of my favorites but there are many more so go to the Better Homes and Gardens site and see these beautiful ideas.


Wrap Up Store-Bought Grocery Items to Give as Gifts
The shelves at the grocery store are filled with store-bought items that make quick and easy gift ideas. To make this cake mix gift, simply wrap your favorite mix in a Christmas-theme fabric (or table runner!); sew or hot-glue closed. Add handles by sewing or hot-gluing ribbon to package, and attach small bags of decorations for a finishing touch.


Use Ice Cream Cones to Turn Cupcakes into Christmas Trees
Create the perfect Christmas cupcake with our tannenbaum design. The secret to the leafy topping? Place an ice cream cone upside down atop your snowy white-frosted cupcakes, then pipe green frosting to the cone for the leaves. Carefully add edible pearl candies for ornaments.

Ease Guests' Stay with a Basket of Treats
Keep overnight holiday guests satisfied by preempting their stomach growl. Ease your guests' stay by filling a small basket for their room with snacks such as granola bars, dried fruit, trail mix, and chocolates.

Label Christmas Gifts with Family Pictures

Add a little extra festive cheer to your gifts by using family snapshots in the place of name tags. Simply print digital photos on white cardstock, cut into decorative shapes, and attach to your presents.

Monday, October 27, 2014

I Didn't Know That - Fiber



(Info from Weight Watchers cookbook 1993)

What is dietary fiber?
It is the indigestible parts of plant-derived foods - fruits, vegetables, legumes, grains, nuts, and seeds.  Meat, poultry, fish, dairy products, eggs and fats do not contain dietary fiber.

What's the difference between insoluble and soluble fiber?
Insoluble fiber (some good sources are wheat brand and pears) provides "bulk" to move food through the digestive tract, keeping constipation at bay; insoluble fiber may also protect against some types of cancer.  Soluble fiber (oats, beans, and oranges are good sources) helps lower blood cholesterol and control blood sugar levels.  Most foods contain some of each type of fiber.

Can I "overdose" on fiber?
Yes.  If you increase your fiber intake too quickly, you may suffer bloating and cramps.  Add fiber to your diet gradually, and drink plenty of water.

Can't I just take a pill?
Most fiber pills have little fiber in them, and do not contain a good balance of the different types of fiber.  You're much better off consuming a variety of foods, form which you'll also reap a bounty of vitamins, minerals, and eating pleasure.

How can I get the most fiber form foods?
Eat fruits and vegetables (such as potatoes) with their skins, and opt for the whole food rather than juice.  Choose whole grain cereal, bread, pasta, and flour over refined grain products.

How does food preparation affect fiber content? 
Cutting, chopping, cooking and freezing has no significant effect on fiber content.  However, sieving and straining foods will remove some fiber.

Will a bran muffin a day do the trick?
No.  Many "bran" muffins contain negligible amounts of fiber.  Their main ingredients are usually white flour and sugar.  The label of a truly high-fiber muffin will list bran or whole-grain flour as its first ingredient.

Friday, October 17, 2014

Chicken Cheese Spread




When I cook chicken I always cook a little extra to use in making chicken salad.  This time I wanted to try something different so I came up with my Chicken Cheese Spread.  These are the ingredients I used.


Chicken, cooked
Sour Cream
Laughing Cow
Mayo
Shredded cheddar cheese
Mrs. Dash salt free seasoning


I put the chicken, about 1 1/2 cups chopped, in a food processor and pulsed it until it was ground.  I added about 1/4 cup of sour cream and 3 Laughing Cow pats and gave it a taste.  It needed something so I added about 1/2 cup of shredded cheese and enough mayo to make it smooth and spreadable but not thin.  Still needed something.  That's when I started adding the Mrs. Dash.  I would give it a shake, mix and taste until I had added about 1/2 tsp.  PERFECT!  My consistency came out thick enough to form into a ball if I wanted but thin enough to spread on a cracker. 


Comment:  You can add any seasoning you might like but I suggest you put it all together as I did, tasting as I went along until I had the flavor that fit my taste.  Apparently it fit a couple of my food testers taste too because the loved it.  If you want to get fancy and take this to a party you could roll it in chopped nuts, chopped parsley, and maybe even chopped chives.  Just Think With Your Taste Buds to create your own blend.



Saturday, October 11, 2014

Almond Buttery Pound Cupcakes



As I always say, Think With Your Taste Buds, and that is exactly what I did when I wanted to make some cupcakes for a friend.  I remembered how good my Cream Cheese Butter Pound Cake turned out so I decided to make few simple changes and turn it into Almond Buttery Pound Cakes.  I made the recipe just as it is with the exception of using almond flavoring instead of vanilla.  I also used mini-muffin tins for cooking which changed the cooking time to 18 minutes.  This makes approximately 96 mini-cupcakes!  You can use the regular size and add about 10 - 15 minutes to the time, checking them using a toothpick to about every 5 minutes.

The other change I made was to add an icing.  I used 1 box (1 lb.) powdered sugar, 1/4 stick of butter, softened, 4 oz. of softened cream cheese and 1 tsp. of the Almond flavoring.  Mix all of this until smooth and spread on your mini-cupcakes adding a few almond slivers for garnish.  Are these good?  You bet they are.  The butter and cream cheese make the cake part stand out and the slight flavor of the almonds in the icing add just the perfect touch.

Hopefully this will give you ideas for using basic recipes like this one to get you Thinking With Your Taste Buds.

Friday, October 3, 2014

So Beautiful!



No this isn't a food but it was too beautiful to let slip by and not share with my cooking friends.  If you're from the south you may recognize this picture.  I have to admit that I am from the south and if I had seen this without seeing the tree it came from I 'might' have guessed what it is but then again I 'might' not have.

While walking my baby Jesse we walked under a beautiful Magnolia tree.  Most of us have seen the beautiful white flowers produced by the Magnolia but have you ever really looked at the pots?  I hate to admit it but I haven't, that is unless they are on the ground and need to be raked up.  I never knew they were fuzzy.  I never knew they were pink.  Well, this beautiful picture is of a Magnolia Pod.

Enjoy!  And next time you walk by a tree of any kind, stop as I did and take just a little time to really look at its beauty.

Sunday, September 28, 2014

Easy Watering Fix While You're Away





Why ask a friend to water your plants when you're out of town, when all you need to create your own automatic plant watering system is paper towel and a glass? According to Liz Foreman of HouseLogic.com (who heard of this trick from Lifehacker.com), the process is simple: Tightly roll a few sheets of paper towel (we suggest using a sturdy brand) at a diagonal to create a thick rope. Then place one end of your paper towel rope all the way into a glass of water, and drape the other end across the soil, a few inches from the plant. The paper towel sucks the water from the glass and deposits it at an even rate on the soil. Watering for a few days: done.

Wednesday, September 24, 2014

I Didn't Know That - Worcestershire Sauce



Nearly 100 ingredients are processed to make Worcestershire Sauce.  Some of them are red onions, cloves, hot chilies, anchovies, garlic, tamarinds, and shallots.  The sauce is not cooked, but is aged in wooden casks up to two years.  After aging, it is then strained and pasteurized.

Use Worcestershipe Sauce to season tomato sauces, beverages, and soups.  Use in meat marinades, in sauces for meats and vegetables, and in soups.  Add to butter-garlic mixture for garlic bred.  Use in cheese spreads, appetizer dips, barbecue sauce, snack mixes, and gravies, or sprinkle over popcorn.

Storage - store in cabinet or pantry no longer than one year for peak quality.  Shake well before using, as ingredients settle in the bottle.

Worcestershire Round Steak

1 can (16 oz.) tomato sauce
1 cup dry red wine or beer
1/4 cup Worcestershire sauce
2 Tbsp. minced onion
1 clove garlic, minced
1 Tbsp. brown sugar
1/4 tsp. pepper
1 boneless beef round steak (about 2 lbs.)

Mix tomato sauce, wine, Worcestershire sauce, onion, garlic, brown sugar, and pepper.  Pour over steak in shallow glass baking dish.  Refrigerate, covered, 4 hours or overnight; drain, reserving marinade.

Grill or broil steak to desired degree of doneness; heat marinade and serve with steak.  4 - 6 servings.

Sunday, September 21, 2014

I Didn't Know That - Horseradish



Available as a fresh root, horseradish can be dried minced or prepared and bottled.  Prepared horseradish is a mixture of finely grated horseradish root and vinegar.

Add grated fresh or prepared horseradish to melted butter; serve over grilled or broiled steak or chops.  Fold horseradish into whipped cream and serve as a condiment with roast meats.  Use to season salad dressings and sauces for seafood and meat.  Mix with applesauce to serve with roast pork or ham.  Use also in pickles and relishes.

Storage - fresh root can be stored in a plastic bag in the refrigerator up to 2 weeks; unopened and bottled prepared horseradish in a cabinet or pantry one year; opened, in a refrigerator on year; dried flakes in a cabinet or pantry up to one year.

Seafood Cocktail with Horseradish Sauce

1 pkg (3 oz.) cream cheese, softened
1/2 cup sour cream or sour half-and-half
2 Tbsp. mayonnaise or salad dressing
2 Tbsp. prepared horseradish
1 tsp. sugar
1/2 tsp. dried dill weed
12 ounces cooked, flaked fish fillets or shelled, deveined shrimp
Shredded lettuce

Beat cream cheese in small bowl until fluffy; beat in sour cream, mayonnaise, horseradish, sugar and dill weed.  Refrigerate several hours for flavors to blend.  Arrange seafood on lettuce on plates or in cocktail dishes; spoon sauce over.  4 - 6 servings.

Friday, September 19, 2014

I Didn't Know That - Ginger



Ginger is the root stalk of a tropical plant.  Available as a fresh root, powdered, preserved, or crystallized, it has a sweet, fragrant aroma.  Ginger root does not have to be peeled before using.

Use to flavor tea, adding a strip of lemon or orange.  Use in salad dressings for fruit and poultry, in marinades, sauces, chutnies, jams, cookies, and cakes.  Rub onto beef or pork roasts before cooking them.  Add to mashed carrots, sweet potatoes, or acorn squash.  Combine with cinnamon and nutmeg in cooking desserts.

Storage - fresh ginger root can be stored up to four weeks in a plastic bag in the refrigerator or cut into chunks, covered with dry sherry in a jar, and refrigerated.  An unopened jar of preserved ginger, and dried, powder, or crystallized ginger in jars can be stored in a cabinet or pantry up to one year for optimum quality; refrigerate an opened jar of preserved ginger.

Baked Trout with Ginger Sauce

4 whole dressed trout (about 10 oz. each)
1/3 cup catsup
1/3 cup sugar
3 - 4 Tbsp. grated fresh ginger root
2 Tbsp. distilled white vinegar
2 Tbsp. dry sherry
2 tsp. cornstarch
2 tsp. soy sauce
4 thinly sliced green onions and tops

Arrange fish in baking dish.  Heat remaining ingredients, except onions, to boiling in saucepan; stir in onions and spoon over fish.  Bake at 350 degrees until fish is tender and flakes with a fork, 20 - 25 minutes.  Serves 4

Wednesday, September 17, 2014

I Didn't Know That - Curry



Curry powder is a combination of many spices.  It may have as few as 5 ingredients or as many as 40 or 50.  Turmeric is probably the most common base.  Other ingredients can be ginger, coriander, caraway, cayenne pepper, cumin, fenugreek, dill, mace, cardamon, cloves, allspice, anise, bay leaves, cinnamon, fennel, garlic, mustard, nutmeg, paprika, poppy seeds, saffron, mint, and juniper berries.

Curry is used in Indian cuisine and a part of the cooking in Indonesia, Malaysia, Jamaica, and West Africa.

Curries can be mild or hot - even extra hot.  Rub onto meats; use in stews, sauces for meats and vegetables, appetizer dips, soups, egg dishes, meat or fish salad mixtures, marinades for meat and poultry, melted butter for vegetables, bread stuffing, and rice casseroles.

Storage - Curry can be stored in a covered jar in a cabinet or pantry up to one year for maximum quality.

Curried Rice with Fruit

2 cups cooked rice
1 cup mixed fried fruit, chopped
1/2 cup slivered almonds
1/2 cup milk
1/4 cup chopped walnuts
1 Tbsp. chopped chives
1 Tbsp. honey
2 tsp. curry powder
Grated nutmeg

Mix all ingredients except nutmeg in medium saucepan.  Cook over medium heat until hot through; spoon into serving bowl and sprinkle with nutmeg.  Serve with lamb, pork, ham, or chicken.  4 servings.

Tuesday, September 16, 2014

Peach Pudding



A friend brought me some peaches that needed to be used within a couple days so I came up with an idea.  I love Banana Pudding and I love Peaches and Cream so why not make Peach Pudding.  I used my regular Banana Pudding recipe (the kind you cook from scratch) but instead of using bananas I used peaches.  OMGoodness!  This is so good.  It isn't too sweet and you get the slight tartness from the peaches.  I did make one mistake, that wasn't really a mistake but something I would change the next time I make this.  I didn't cook my pudding quite long enough.  It turned out just a little thin and due to this the vanilla wafers softened but their softening they thickened the pudding.  Even so, this dish is delicious.  Now I want to make Strawberry Pudding!  And maybe Pineapple Pudding!  And maybe Cherry Pudding!  Need I add more?

Sunday, September 14, 2014

I Didn't Know That - Cloves



Available as whole or ground, cloves are the dried buds of the tropical clove tree, a relative of the myrtle family, which grown in the West Indies and Africa.  The buds are first white, then green, then red.  After they are picked and dried, they turn a dark, reddish brown.  In small quantities, cloves have an aromatic, sweet flavor.  In larger quantities, the flavor becomes quite hot.  Freshly ground cloves provide the most pungent flavor.

Use whole or ground cloves in sweet beverages (mulled cider or wine, fruit punch), in cakes and cookies, and in glazes and sauces for pork and ham.  Also use in chutneys, preserves, pickled fruits, candies, and puddings.  Mix ground cloves and brown sugar or honey into softened butter; serve over beets, carrots, or baked sweet potatoes.  Cloves also are often combined with other spices in baked goods and beverages.

Storage - cloves can be stored in a tightly closed jar in a cabinet or pantry one year for optimum quality.


Clove-Spiced Cider

24 whole cloves
2 cinnamon sticks, broken
4 whole allspice
2 whole cardamom
1 quart apple cider or juice

Tie spices in small piece of cheesecloth; add to cider in medium saucepan.  Heat to boiling; reduce heat and simmer, uncovered 5 to 10 minutes.  Remove spice bag.  Serve hot, or refrigerate and serve chilled.  8 servings of 1/2 cup each.


Tuesday, September 9, 2014

Book Resque




Just a reminder for those of you who love to cook, don't forget to check out my book store Book Resque.  I add books daily so the choice is always changing.  Some are old, some are new.  Some are cookbooks, some are even comic books.  Some are educational, some are Very Vintage dating back into the 1800s.  But all are priced low. 


Most of my books are rescued from thrift stores, yard sales, and Estate sales.  I buy as cheaply as possible so I can pass them on to you at an affordable price. 


Each book shows it's own shipping price but when you order 2 or more the shipping weight is combined and the cost will be for the combined weight, not the individual item weight.  


So, check out the site and see how many books you might like to adopt and rescue from the recycle center.

Oh yeah.  Now and then I run across items other than books that need to be rescued so don't be surprised if you spot stamps, lighters, and other old but odd items listed.