Cold Buster Tea

(From a fellow teacher, Tamara Hill, at the school where I work. We'll be trying this next time we need it; I've long known the health benefits of each of these components. Thankfully we've been very healthy this winter.)

I start with a base of chamomile tea (probably any herbal is fine, but this is a mild tasting one).  I make the tea with two tea bags in about 8-10 ounces of water. 

Then I add cinnamon and stir it in, this is a KEY INGREDIENT.  I read an article about cinnamon working as a natural nasal decongestant and antibiotic.  It clears up the drainage.  Add as much as you can handle--I usually do 3/4 TBS up to 1 TBS.  This is not for the faint-hearted, because the cinnamon makes it quite strong.  But better than suffering with a cold.

Next, add honey.  A good amount of honey.  I don't always measure, but I did once and put in about 1/4 cup, you could do a little less though, as that seemed a bit much, but close.  Honey is another key as I know there is something to the idea about being harvested by bees, coming from the flowers, it all helps.

Last, stir in lemon juice.  Again a good amount 1/4-1/3 cup is about what it ends up being. 

Drink this at the first signs of the cold to catch it early and continue twice a day, morning and evening.  I noticed on Sunday that I was sneezing and starting to blow my nose too much, so I made this at about 5:00 Sunday evening.  Within 15 minutes the runny nose had stopped.  I slept all night without blowing my nose, and have continued twice a day since.  I can feel I still have the cold, but my symptoms have been VERY light.  I have zero congestion, though I can feel it has tried to move into my lungs, there is really not much to move down into the lungs to block them up.  Seriously, the best thing I have found for a cold.  I hate cold medicine and hardly ever take it if I can and this totally makes it so I don't need it.  I have had one cold that was a real whopper that I didn't clear up with this, but I'd say 3 out of 4 colds I can kick with the tea.

Serbian Quiche

(This was served at our 2014 Stake Women’s Conference. It's quickly becoming one of our family favorites!)   

6 eggs, beaten
1 cup milk
1 lb. small curd cottage cheese
1 cup Bisquick
1 lb. cheese, grated
1 cube butter, melted
1 cup chopped ham (optional)

Mix all together. Bake in 9x13 pan at 350° for approx.45 minutes or until golden brown. Test for doneness. This is a very versatile dish.You can change the cheese, add bacon bits or sausage, leave the meat out, add different herbs, the combinations are endless.

Grandma Howlett's Playdough

Here's a recipe my mom has used for years for the kids. The alum - used in pickling - is a natural preservative, so this playdough lasts MUCH longer than most. We have made it LOTS of times, including for school projects. The kids love it!

Mix together:
3 C flour
1/2 C salt
1 Tbsp alum

Mix together then combine with dry ingredients:
1 3/4 C boiling water
3 Tbsp cooking oil
Food coloring (20 plus drops)

Knead together like you would bread dough until all ingredients are well blended. Store in a sealed container or resealable bag in the refrigerator for up to six months.

Laura's Pumpkin Bread

From one of my library volunteers - Laura Hartline - for Christmas 2013; this bread was so good, so moist, that I had to have the recipe. Here's what she sent me:

1 cup pumpkin

1 1/2 cups sugar

2 eggs

1/2 cup oil

1/4 cup water

1 2/3 cups flour

1 tsp baking soda

3/4 tsp salt

1/4 tsp baking powder

1/2 tsp cloves

1/2 tsp cinnamon 

Combine first 5 ingredients.  Mix well, add dry ingredients.   Grease loaf pan.  Bake for 50-60 min at 350.  This makes one large loaf.  

I use a large can of pumpkin and triple the batch to get 5 medium loaves.

Karen's Chicken Masala

We share New Year's Eve with my sister, Karen & her family, and my daughter pointed out that her aunt has made this recipe almost every year, and she likes it SO much, she decided it needs to be an official tradition! Karen simplified an original recipe, making it a lot less time consuming, and still oh, so yummy! We usually triple or quadruple the recipe for our large group, but use less chicken.

2 pounds chicken breasts (about 3-4 chicken breasts)
Salt and freshly ground pepper
2 tablespoons plus 1 teaspoon vegetable oil
1/4 cup blanched whole almonds
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1 1/2 tablespoons garam masala (if you don’t want to buy this spice blend, google “make your own garam masala” to check out some homemade versions, or try this one)
1/4 teaspoon cayenne pepper
28-ounce can crushed tomatoes
16-ounce can tomato sauce
Pinch of sugar
1 cup heavy cream (or milk)

Optional Garnish: Lots of fresh cilantro

Toast almonds in a toaster oven OR cook in a small amount of oil in a large enameled cast-iron dutch oven or a large pot until fragrant and just starts to split. Remove the almonds and let cool, then grind them in a food processor or blender until fine. 

Heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 6-8 minutes. Add the garam masala, and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices, the tomato sauce and the sugar or honey. Season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, for about 5-10 minutes. Ladle half the mixture into a food processer or mixer and puree.* Repeat with the other half. Then return to heat. 

While the mixture begins to simmer, cut the chicken into bite-sized pieces. Throw the chicken into the pot of simmering tomato sauce. Continue simmering/cooking the chicken, partially covered, for an additional 10-20 minutes until the chicken is cooked through and the sauce has reduced and thickened just slightly. Add the cream and ground almonds* and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Serve with lots of fresh cilantro over hot, steamed rice and naan bread!

*We simplified even further and just added the almonds in the puree process...tasted great!

Find the original time-consuming recipe complete with "wasteful, overnight marinading" instructions here. Hey, we're busy moms, who like good food, but take shortcuts where warranted, especially where the difference isn't that great!

Mousse Parfait

A favorite at our house, and we often will make this with sugar free jello pudding, and light cream cheese and whipped topping to make it a bit lower fat/sugar for us, and set some aside without the graham crackers for the diabetic. Mmm!

4 oz cream cheese
1 1/2 C milk
1 pkg instant chocolate pudding
4 oz whipped topping (1/2 8 oz tub)
1 pkg graham crackers (16 crackers)

Gradually whip softened cream cheese with milk until smooth. Add pudding powder until smooth. Fold in whipped topping. Roughly break crackers into 1" size pieces. To assemble, place 1/8 cup crackers in parfait dishes, top with 1/2 cup mousse then repeat. Use remaining cracker crumbs to garnish tops as well as chocolate shavings from a candy bar if you wish. The entire dessert can also be made in a 9" square baking dish, making 2-3 layers. Chill until ready to serve. Serves 6.

May use homemade whipped cream...

Whipped cream

1 C COLD heavy cream
Small pinch salt

Mix in a COLD bowl, and halfway through the mixing, add:
1-2 Tbsp sugar
1/2 tsp vanilla


Alternative recipe

Dissolve 1/2 C nonfat dry milk, in 1/3 C COLD water, chill well.

Whip to soft peaks. Add 1 Tbsp lemon juice. Whip to peaks again. Beat 2-4 Tbsp sugar in lightly.