COUGH REMEDY

Ingredients:

¼ teaspoon Cayenne
¼ teaspoon Ginger
1 Tablespoon Cider Vinegar  2 Tablespoon Water
1 Tablespoon Honey

Directions:

Dissolve cayenne and ginger in cider vinegar and water. Add honey and shake well. Take 1 Tablespoon as needed for cough. 

Note: this doesn’t dissolve perfectly. Always shake well before using.

There is no need to refrigerate, although you can if you would like!! It has a long shelf life!!

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G1). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew and blogger at BellaOnline!! Happy & Satisfied!!

Raspberry Pretzel Salad

Ingredients:

2 c	pretzels, coarsely crushed
3/4 c	butter or margarine, melted
1 1/4 c	sugar
8 oz	cream cheese, room temperature
8 oz	whipped topping
1 bx	raspberry jello, 6 oz.
1 c	water, boiling
1/2 c	marshmallows, mini
2 pkg	frozen raspberries, thawed (10 oz each)

Directions:

1. Combine crushed pretzels, margarine, and 3 tablespoons sugar; mix well. Press into a 13X9-inch baking dish. Bake in a preheated 400 degree oven 8 minutes. Remove and let cool completely.

2. In a large mixing bowl with an electric mixer, beat cream cheese and remaining cup of sugar until well blended. Fold in whipped topping. Spread over cooled pretzel crust. Refrigerate until chilled.

3. In a mixing bowl, dissolve jello in boiling water. Add marshmallows and stir until melted. Add raspberries with their juice. Let stand 10 minutes. Pour over cream cheese layer.

4. Refrigerate until firm. Cut into squares to serve.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G1). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew and blogger at BellaOnline!! Happy & Satisfied!!

Pecan Pie Cheesecake

Ingredients:

1 (2-pound, 4-ounce) package frozen Special Recipe Southern Pecan Pie

2 cups graham cracker crumbs

1/2 cup Granulated Sugar

1/2 cup butter, melted

1/4 teaspoon Cinnamon

2 (8-ounce) packages Cream Cheese, softened

2 large eggs

2/3 cup sour cream

1/2 cup half-and-half

1 teaspoon vanilla extract

1 cup Confectioners Sugar

1 tablespoon all-purpose flour

19 pecan halves

Directions:

1. Preheat oven to 325°. Thaw pecan pie according to package directions. Cut evenly into 20 thin slices, keeping wedges intact, and set aside.

2. Stir together graham cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2 inches up sides of a 10-inch springform pan.

3. Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan. Reserve remaining pecan pie wedges for another use.

4. Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition. Add sour cream, half-and-half, and vanilla; beat until blended. Fold in confectioners sugar and flour. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place. Arrange pecan halves evenly around edge and center.

5. Bake at 325° for 50 minutes. Turn off oven, and let cheesecake stand in oven 1 hour. Remove to a wire rack, and let cool completely. Chill at least 8 hours or overnight before serving.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G1). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew and blogger at BellaOnline!! Happy & Satisfied!!

Recipe Blog Explanation

In the interest of full disclosure:

I just thought I should clarify that I use this Recipe Blog as a means of collecting recipes I want to try. After I try them, my goal is to go back in to the recipe and mark any changes I made or what I would do differently. Very few of these recipes are ones that I have created on my own – I am testing others’ recipes for my family.

Make today the day you create something for YOUR family and friends.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Pumpkin Bars

INGREDIENTS:

2 cups flour

2 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. salt

1 tsp. baking soda

4 eggs

1  2/3 cups sugar

1 cup oil

1 small can pumpkin puree

DIRECTIONS:

Sift dry ingredients and set aside.

In a large bowl, combine eggs, sugar, oil and pumpkin until light and fluffy.

Add the dry ingredients, gradually. Mix well. 

Spread batter into a greased 15x10x1 baking pan.

Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted comes out clean.

Cool completely.

Frost and serve.

Store in Refrigerator.

Frosting:

INGREDIENTS:

8oz. cream cheese

1/2 cup  softened butter

4 cups powdered sugar

2 tsp vanilla

1 Tbsp milk

DIRECTIONS:

Cream together butter and cream cheese until smooth and fluffy. 

Add powdered sugar, vanilla and milk. 

Mix on high speed until smooth creamy. 

Frost Pumpkin Bars :)

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Swirly Raspberry Rolls

This one is on my MUST TRY List :)

Ingredients:

Dough:

1 cup milk

2/3 cup granulated sugar

2 packets active dry yeast (1 1/2 tbs)

1 stick (4oz) unsalted butter, softened

2 large eggs

1/4 tsp salt

4 1/4 to 4 1/2 cups all-purpose flour

Filling:

10oz frozen raspberries (not thawed)

1/4 cup plus 2 tbs sugar

1 tsp cornstarch

Glaze:

3/4 cup confectioners' sugar

3 tbs unsalted butter, melted

1 1/2 tbs heavy cream

DIRECTIONS:

1. First, heat up the milk until it is lukewarm. Pour it into your electric mixer bowl, and add the sugar and yeast to it. Mix a little bit, then cover the bowl with a dish towel and let sit for about 5 minutes, until the mixture is frothy. Next, with the mixer running, add in the softened butter, eggs and salt. Slowly begin adding in the flower until a soft dough forms (if the dough is too sticky, add a little more flour). Using the dough hook attachment, beat the dough on medium-high speed for about 10 minutes. Next, form the dough into a ball, place in a greased bowl, cover and let sit in a warm place for about 1 to 2 hours, until it doubles in size.

2. Prepare your baking pan by lining it with parchment paper and buttering/spraying it with cooking spray. Once the dough has risen, turn it out onto a floured surface and roll it into a 10x24 inch rectangle.

3. In a small bowl, mix together the frozen raspberries, sugar and cornstarch. Spread that over the dough and tightly roll it up. Using a sharp knife, cut the log into 16 equal sized slices (you will need to do this pretty fast, because the raspberries will start melting very quickly). Place the rolls into your prepared baking pans, cover them and let them rise in a warm place for another hour to two hours.

4. Preheat your oven to 425 degrees F, and bake the rolls for about 25 minutes until they are beautifully golden brown and the juices are bubbling. Let cool. Next, prepare your glaze by whisking together the confectioners' sugar, butter and heavy cream in a small bowl. Once the rolls have cooled a little, drizzle the glaze over the top. Serve warm!

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Breakfast pizza

Drummond, Ree (2012-03-27). The Pioneer Woman Cooks: Food from My Frontier (Enhanced) (p. 26). HarperCollins ebooks. Kindle Edition.

Ingredients:

1 pound thick-cut peppered bacon

3 cups frozen hash browns

2 tablespoons vegetable oil

1 red bell pepper, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

Pizza Dough

½ cup salsa, plus more for serving (your favorite store-bought variety)

12 ounces fresh mozzarella, sliced

8 large eggs

Salt and black pepper to taste

Directions:

Preheat the oven to 475°F.

Place the oven rack in the lowest position.

Fry the bacon until chewy, then chop it into bite-size pieces.

Fry the frozen hash browns in a large skillet over medium-high heat with 1 tablespoon of the vegetable oil until they’re just starting to turn golden brown. Remove from the pan and set them aside on a plate.

In the same skillet, fry the red, green, and yellow bell peppers over medium-high heat in the remaining 1 tablespoon vegetable oil for about 5 minutes, or until nice and brown. Set aside.

Roll out the pizza dough on a lightly oiled baking sheet. Spread salsa all over the surface

Evenly distribute the sliced mozzarella over the top.

Sprinkle on the hash browns…

The fried bell peppers…

And the bacon.

Next comes the fun part! Crack the eggs here and there all over the surface of the pizza. – Honestly, for my family – I will scramble the eggs, because my husband and children do not like runny yellow egg yolks :) Or maybe do boiled egg slices over the top – that would be prettier!!

Finally, sprinkle on salt and pepper to taste.

Bake for 13 to 15 minutes, or until the crust is golden brown and the eggs are set but still slightly soft. Cut into large pieces and serve immediately with extra salsa.

Variations • Substitute finely diced ham for the bacon. • Serve with fresh pico de gallo or sour cream. • Sprinkle the top with chopped cilantro.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Make-Ahead Muffin Melts

Recipe from: Drummond, Ree (2012-03-27). The Pioneer Woman Cooks: Food from My Frontier

Makes 12 muffin melts

Ingredients:

1 cup bacon (cooked and cut – approx 12 pieces)

12 hard-boiled eggs- peeled and chopped

2 cups grated Cheddar cheese

1 cup (real) mayonnaise

1 heaping tablespoon Dijon mustard, or more to taste

½ teaspoon garlic powder

5 dashes of Worcestershire sauce

6 English muffins, split – or rolls or bran muffins would be good too!!

Directions:

Add the cheese, the chopped bacon, and the mayonnaise to a bowl.

Next, add some Dijon mustard… Along with the garlic powder and Worcestershire sauce.

Fold all the ingredients together, then give it a taste. Add more of whatever you think it needs!

Preheat your oven’s broiler to low.

Spread a good amount of the spread on the halved English muffins.

Place them on the lower rack of the oven and broil them for 3 to 4 minutes, being careful not to burn them. The topping should be hot and the cheese should be melted.

Variations • Stir finely diced onion and/or bell pepper into the egg/cheese mixture. • Use Pepper Jack cheese instead of Cheddar for a little kick. • Toast on a bagel half instead of an English muffin. • Spread on sandwich bread and add lettuce and tomato for a twist on egg salad.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Soft & Chewy Sugar Cookies

Yield: About 24 cookies Prep Time: 15 minutes Cook Time: 15-18 minutes

Ingredients:

2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2 sticks unsalted butter, softened but still cool
1 cup granulated sugar
1 tablespoon light brown sugar
1 large egg
1½ teaspoons vanilla extract

Directions:

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray. Whisk the flour, baking powder, and salt together in a medium bowl; set aside.

2. Cream the butter, the 1 cup granulated sugar, and the brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.

3. Roll a heaping tablespoon of dough into a 1½-inch ball between moistened palms. (Option: roll dough in sugar) Place on cookie sheet. Repeat with the remaining dough, moistening your hands as necessary and spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet). Flatten each cookie with a buttery covered glass cup. (you can dip in sugar prior to flattening).

4. Bake until the cookies are golden brown around the edges and their center are just set and very lightly colored, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!