1 tsp honey
1/4 tsp cinnamon
Mix together and add to a hot beverage, drizzle over grapefruit, mix into yogurt or cereal, or use as dip for fruit.
Tuesday, March 31, 2015
1 tsp honey
1 tbsp lemon juice
2 tbsp honey
1/2 cup or more of hot water
Put honey and lemon juice into a tea cup or mug. Add hot water and stir. Add more lemon juice, honey, or hot water to taste.
(from Simply Recipes)
Tuesday, February 17, 2015
1 box of elbows
1 tsp salt
3/4 stick of real butter, unsalted
3 cups of shredded Cheddar
1 cup half and half
1/2 bar of cream cheese
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dry mustard
4 eggs, beaten
1. Cook elbows according to package directions with the 1 teaspoon of the salt in the water. (Cook them fully; al dente noodles aren't what you're looking for with mac and cheese!) Drain and set aside; do NOT rinse.
2. Meanwhile, in a large sauce pan, melt the butter over low heat. Once it is fully melted, add in remaining ingredients. Stir constantly until fully melted. Do not allow to boil or the cheese mixture will curdle.
3. Combine elbows and cheese in a large bowl, stirring until completely combined.
Makes 8-10 servings.
The 'John' in the recipe is my mother's husband and the recipe is his!
Wednesday, February 4, 2015
1 lb radishes, washed
1 tbsp olive oil
salt and pepper to taste
1 clove garlic, finely chopped
1 tbsp minced fresh parsley
1. Preheat over to 450. Trim the top and stem ends off the radishes, then slice them in half.
2. Toss the radishes in the olive oil, and some salt and pepper.
3. Arrange them cut-side-down on a heavy, dark sheet pan (or in a cast iron skillet) and roast for about 10-12 minutes, until the white parts are just starting to brown, and the radishes can be pierced by a fork but are still firm.
4. Sprinkle on the parsley and garlic, and more salt if desired, and serve hot.
Thursday, January 29, 2015
2 cans (8 oz each) refrigerated crescent dinner rolls
1/2 cup well drained roasted red bell peppers (from a jar)
8 slices provolone cheese, halved
1/2 lb deli sliced salami
1/2 lb deli sliced ham
1/4 lb deli sliced capocollo or prosciutto
1/2 cup well drained banana pepper rings (from a jar)
1. Heat oven to 375.
2. Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should resemble a sun.)
3. Spread roasted red bell peppers towards center of ring on bottom halves of rectangles. Top with half of the cheese. Layer meat slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.
4. Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little but that is okay.) Sprinkle with black pepper.
5. Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Remove from oven; cool 5 to 10 minutes before cutting into serving slices.
Notes: We found we needed to flip the whole thing over and allow the bottom to bake a bit as the top, because the bottom stayed rather doughy.
(adapted from Pillsbury)