Showing posts from April, 2012

Trail Mix

I use approximately equal amounts {and I start with about 1/2 c of each to do about six cups total} of everything except for the party nut mix which I do about double of what the base amount it.... {in this case 1 cup.} dried cranberries dark chocolate covered raisins yogurt covered raisins three rings dried pineapple (dice 'em up!) 4 logs dried apricot rolled in coconut (again, dice) reeces pieces candy mixed party nuts (usually has almonds, peanuts, cashews, walnuts, etc) There's lots of other good stuff you can put in, but that's what we use.  {{HUGS}}

Tang Shakes

Ingredients: 1/4 c dry Tang (Generic works fine, I get mine in bulk at Winco!) 2 c Vanilla Creamer (Yeah, the rich, smooth coffee or hot chocolate creamer you find in the dairy section) 3-4 c softened ice (Though I love to use Sonic's pellet ice- the best!) Blend well.  Drink away.  Can be thrown in the freezer and held frozen to serve later, like if your husband is an hour later than he thought he'd be.

Apple & Sage Pork

Ingredients: 3 tsp Rubbed Sage 2 tsp Minced Garlic (dry) 2 tsp Thyme 1 tsp Allspice (you can make your own allspice!  Did you know that??) 1 tsp Paprika 2 TBS Flour 1 1/2 tsp Salt 4-8 boneless pork chops (1 inch thick--I usually fillet mine so they are only an inch thick) 1 med onion, sliced or diced 3/4 c apple juice 1 1/2 TBS brown sugar 2 red apples thinly sliced and cored Directions: Mix flour, all the spices and salt in a bowl. Rub/Sprinkle both sides of chops with the seasoned flour. Cook chops in a large skillet that has about 2 TBS hot oil in it, on med-high heat until browned on both sides. ( Do not cook thoroughly through just yet.) Remove meat from pan and saute onion and apples. Stir in juice, sugar, and any remaining seasoned flour until mixed well. Add meat back in, bring to a boil, then turn to low, cover and simmer for 5 minutes or so. This was a McCormick dish that I tried.  In Winco, over by the sandwich meats and hot dogs, there was an

Root Beer Cookies

Dough: 1 c margarine (softened)  ¾ tsp. root beer concentrate or extract 2 c brown sugar  1 tsp. salt 2 eggs  4 1/3  c  flour 1 c buttermilk  1 tsp baking soda Frosting: 4 c. powdered sugar  1 tsp. salt 1 c butter, softened  1 ¾ tsp root beer concentrate or extract Directions: In a mixing bowl, cream butter and brown sugar.  Add eggs, one at a time.  Add buttermilk and root beer concentrate.  Combine flour, baking soda, and salt; gradually add to creamed mixture.  Drop by tablespoons 3 in. apart onto ungreased baking sheets.  Bake at 375 for 10 – 12 min. Remove to wire racks to cool.  Important – put dough into fridge between baking so the dough stays cold.  Frost cooled cookies.