2 cups sugar
1-1/2 cups powdered Country Time Lemonade
1 cup Tang powder
2 TBS cinnamon
1/2 tsp ground cloves
In a large bowl, combine all ingredients.
Mix until well blended and even in color.
Fill jars and label for gifting.
To serve, mix 2 - 3 teaspoonsful in a cup of hot water.
Stir and enjoy!
(similar to Russian Tea, but tea-less)
Makes enough to fill 5 8-oz canning jars
Monday, December 18, 2017
Tuesday, December 12, 2017
Peanut Butter Pie
Ingredients
24-28 Oreo cookies
4 tbsp melted Butter
1 cup Peanut Butter
8 oz softened Cream Cheese
1 cup Powdered Sugar
8 oz package Cool Whip thawed
Instructions
Preheat the oven to 350.
Place cookies in food processor and pulse until they're small crumbs.
Add the melted butter and stir with a fork to combine.
Press into a pie pan and bake 7 minutes or until set.
Allow to cool completely.
Combine peanut butter and cream cheese and beat until combined.
Add the powdered sugar and beat until smooth.
Add in whipped topping and blend until completely incorporated.
Pour into the crust and smooth the top.
Chill before serving.
24-28 Oreo cookies
4 tbsp melted Butter
1 cup Peanut Butter
8 oz softened Cream Cheese
1 cup Powdered Sugar
8 oz package Cool Whip thawed
Instructions
Preheat the oven to 350.
Place cookies in food processor and pulse until they're small crumbs.
Add the melted butter and stir with a fork to combine.
Press into a pie pan and bake 7 minutes or until set.
Allow to cool completely.
Combine peanut butter and cream cheese and beat until combined.
Add the powdered sugar and beat until smooth.
Add in whipped topping and blend until completely incorporated.
Pour into the crust and smooth the top.
Chill before serving.
Monday, December 11, 2017
Doug's Chili Verde
2 - 3 large onions, diced medium
4 stalks celery, diced
2 TBS chopped garlic
3 LBS boneless pork chops, cut into bite-size pieces
3 small cans diced green chiles
2 16-oz cans diced tomatoes
2 16-oz cans tomato sauce
4 cups water
3 tsp salt
1 tsp black pepper
1 TBS dried oregano
2 tsp Cavenders Greek seasoning
Olive oil for sauteing
In a large pot, place enough olive oil to coat the bottom...
Add onions, celery, and garlic - saute until onions are tender.
Add pork and cook and stir until pork is browned.
Add remaining ingredients and bring to a boil.
Reduce heat and simmer at least 1 hour.
Serve with rice and/or flour tortillas.
4 stalks celery, diced
2 TBS chopped garlic
3 LBS boneless pork chops, cut into bite-size pieces
3 small cans diced green chiles
2 16-oz cans diced tomatoes
2 16-oz cans tomato sauce
4 cups water
3 tsp salt
1 tsp black pepper
1 TBS dried oregano
2 tsp Cavenders Greek seasoning
Olive oil for sauteing
In a large pot, place enough olive oil to coat the bottom...
Add onions, celery, and garlic - saute until onions are tender.
Add pork and cook and stir until pork is browned.
Add remaining ingredients and bring to a boil.
Reduce heat and simmer at least 1 hour.
Serve with rice and/or flour tortillas.
Peanut Butter Fudge
3 cups granulated sugar
1/2 cup butter
2/3 cup evaporated milk (not sweetened condensed)
1-2/3 cups creamy peanut butter
1 (7 oz) jar marshmallow creme
1 tsp vanilla
Line a 13 X 9 baking dish with parchment paper or aluminum foil.
Spray with cooking spray.
In a large saucepan, combine sugar, butter, and milk.
Stir constantly over medium heat until mixture comes to a boil.
Reduce heat and simmer 5 minutes, stirring constantly.
Remove from heat.
Add peanut butter and stir until well combined.
Add marshmallow creme and vanilla.
Beat until well blended.
Spread in prepared pan. Cool. Cut into pieces.
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