This is an old family favorite that us kids used to love during the cold season. We enjoy it ourselves, but it also makes a nice "teacher gift" in a mug or a cute tin. The smell (and taste) will put you in a festive mood, I promise!
I had my first mug of this today, and even though it is about 60 degrees here, it still was nice and nostalgic to have a warm mug of spiced tea.
Spiced Tea
2 C Tang
2 C sugar
3/4 C instant tea
1 t Cinnamon
1 t ground cloves
-Mix all ingredients well. To make all you do is put about 1 T in a mug of hot water. Some people like it stronger and some a little weaker, so you can make adjustments to your taste. I use big mugs, so I always use a little more!
Showing posts with label Holiday Recipes. Show all posts
Showing posts with label Holiday Recipes. Show all posts
Sunday, November 21, 2010
Sunday, November 14, 2010
Bacardi Rum Cake
I sat down late in October and jotted down my menu for thanksgiving. Then I made a list of ingredients that I could buy ahead of time, so I could watch the sales and get the best prices. This got me to thinking about my family's favorite Thanksgiving Day recipes. I thought I would share a few with you and maybe inspire you to think ahead to the holidays a bit!
About this rum cake recipe...it is fantastic. I straight up copied it, so I won't go to the trouble of copying it out here...but I HIGHLY recommend it.
It used a yellow box cake along with a few other ingredients to "doctor up" the box (including dark rum). Then after it's cooked, you soak it in butter mixed with rum. It is moist, delicious, and addictive.
I often feel that if it doesn't have chocolate, I don't bother with it. But this cake is the exception (the liquor helps). It also lasts for an extra long time, I think the butter soak keeps it from getting dry...it doen'st really last that long at my house though!!
About this rum cake recipe...it is fantastic. I straight up copied it, so I won't go to the trouble of copying it out here...but I HIGHLY recommend it.
It used a yellow box cake along with a few other ingredients to "doctor up" the box (including dark rum). Then after it's cooked, you soak it in butter mixed with rum. It is moist, delicious, and addictive.
I often feel that if it doesn't have chocolate, I don't bother with it. But this cake is the exception (the liquor helps). It also lasts for an extra long time, I think the butter soak keeps it from getting dry...it doen'st really last that long at my house though!!
Tuesday, November 9, 2010
Chicken Liver Pate
I sat down late in October and jotted down my menu for thanksgiving. Then I made a list of ingredients that I could buy ahead of time, so I could watch the sales and get the best prices. This got me to thinking about my family's favorite Thanksgiving Day recipes. I thought I would share a few with you and maybe inspire you to think ahead to the holidays a bit!
Our Christmas Eve family celebration always consists of everyone bringing their favorite appetizer. It would not be complete if my dad did not make this! I'm planning on serving this the day before Thanksgiving along with some cheese spread to keep us full while we play cards.
CHICKEN LIVER PATE
2 sticks butter
1/4 stalk celery, chopped
1 onion, chopped
1 lb chicken livers
1 tsp parsley
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
- Melt butter until bubbly.
- Add celery and onion.
- Saute well, until most of the moisture content is cooked out of the vegetables.
- Add chicken livers and saute until just done.
- Stir in all other ingredients.
- Cook several minutes more.
- Allow to cool.
- Blend on high till smooth.
- Chill before serving.
Tuesday, November 2, 2010
Corn Casserole
I sat down late in October and jotted down my menu for thanksgiving. Then I made a list of ingredients that I could buy ahead of time, so I could watch the sales and get the best prices. This got me to thinking about my family's favorite Thanksgiving Day recipes. I thought I would share a few with you and maybe inspire you to think ahead to the holidays a bit!
Here's is a recipe that I have made EVERY TIME we have a turkey! My husband like to deep fry a turkey for the Superbowl, the Michigan/Michigan State Game, any party we have where more that 10 people are invited...you get the idea. I always accompany it with this casserole. I like it because it's delicious (of course) and it also works great in a crock pot so I've been know to make a double batch to put on a buffet for a major party. A man in my church choir used to bring this to every pot luck we had, and I fell in love!!
Max's Corn Casserole
1 can creamed corn
1 can whole kernel corn
1 Jiffy corn bread mix
1 stick butter/margarine
1 C sour cream
2 eggs
salt/pepper
8 oz shredded yellow cheese
Mix all but the cheese in a casserole dish or crockpot. Press the cheese down on the top of the other ingredients. Bake in a 350 degree oven for one hour, or cook on low for 6-8 hours in a crockpot. Presentation is a little better in the casserole dish, but the ease in the crockpot and the fact that it leaves the oven free is worth it for me!
Here's is a recipe that I have made EVERY TIME we have a turkey! My husband like to deep fry a turkey for the Superbowl, the Michigan/Michigan State Game, any party we have where more that 10 people are invited...you get the idea. I always accompany it with this casserole. I like it because it's delicious (of course) and it also works great in a crock pot so I've been know to make a double batch to put on a buffet for a major party. A man in my church choir used to bring this to every pot luck we had, and I fell in love!!
Max's Corn Casserole
1 can creamed corn
1 can whole kernel corn
1 Jiffy corn bread mix
1 stick butter/margarine
1 C sour cream
2 eggs
salt/pepper
8 oz shredded yellow cheese
Mix all but the cheese in a casserole dish or crockpot. Press the cheese down on the top of the other ingredients. Bake in a 350 degree oven for one hour, or cook on low for 6-8 hours in a crockpot. Presentation is a little better in the casserole dish, but the ease in the crockpot and the fact that it leaves the oven free is worth it for me!
Thursday, October 28, 2010
Cranberry-Orange Relish
I sat down late in October and jotted down my menu for thanksgiving. Then I made a list of ingredients that I could buy ahead of time, so I could watch the sales and get the best prices. This got me to thinking about my family's favorite Thanksgiving Day recipes. I thought I would share a few with you and maybe inspire you to think ahead to the holidays a bit!
Here's a recipe for Cranberry-Orange Relish. I got this out of a magazine years ago and quickly adopted it as my own. I love the citrus flavor it has, and with 4 ingredients, it couldn't be simpler.
Cranberry-Orange Relish
12 oz fresh cranberries, picked over and washed
1 1/2 C sugar
1/3 C OJ
1 T orange zest
Cook the first 3 ingredients in a sauce pan over med. heat until most of the berries have popped. This usually takes about 10 minutes (stir frequently).
Stir in zest and let cool.
Here's a recipe for Cranberry-Orange Relish. I got this out of a magazine years ago and quickly adopted it as my own. I love the citrus flavor it has, and with 4 ingredients, it couldn't be simpler.
Cranberry-Orange Relish
12 oz fresh cranberries, picked over and washed
1 1/2 C sugar
1/3 C OJ
1 T orange zest
Cook the first 3 ingredients in a sauce pan over med. heat until most of the berries have popped. This usually takes about 10 minutes (stir frequently).
Stir in zest and let cool.
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