I know, I haven’t posted in forever and I’m sorry about that. When I’ve been in the kitchen, I’ve been making everyone’s standard favorites around here. I just haven’t had much new to post here on the blog. However, I do plan to try something new soon, and I’m also thinking I’ll share a recipe from my recipe binder project soon. So, if you’ve been waiting, just keep hanging on, because it’s coming. But today I’m just here to share an idea for a fun hot beverage I put together this morning. It’s really very simple and a complete no-brainer so you may tar and feather me. It’s something I never thought of and it made me pretty happy, so I’m sharing it with you anyway.
Orange Creamsicle Hot Beverage
Tang Drink Mix
- Heat desired amount of water on stove or in microwave. (It only has to be hot enough to dissolve the tang.) For a coffee mug size, I usually microwave my water for about 2 minutes in our microwave. More high powered microwaves will take less time. Know your own appliance.
- Prepare Tang drink mix as directed for the desired amount of water. If you like yours more or less strong, just adjust the amount of drink mix.
- Add marshmallows on top. They give the tang the “creamsicle” flavor and a fun melted marshmallow top!
- Rather than using marshmallows, add whipped cream or cool whip to the top. You could even use sugar free to make this just a little less naughty. It is my understanding that it is possible to find sugar free Tang, but I’ve never had it so I can’t vouch for the taste, and I’ve never found it in stores.
- Mix in the whipped cream or cool whip to make a more frothy drink, rather than using it as topping.
- I think this would be a fantastic treat for Halloween! Maybe add a ghosty Peep to each cup… Or…
- Prepare a punch bowl of tang, add a cloud of marshmallow cream in the center, and decorate with a couple of Peep haunts.
- You could even decorate with sprinkles, or get creative and make whipped cream ghosts to top off the cups with edible googly eyes.
- Consider coming up with a creative name for your concoction if you’re having a children’s party, like boo brew or ghoul juice.
This recipe is the product of my momma’s kitchen experiment. We love curry chicken from our local Chinese restaurant, so when momma was looking for something quick and easy to have for dinner one night, she thought she’d give it a try at home. This is the result. It made a large amount, more than enough for a family of four to eat all that want and more than they should, lol. But ultimately, I finished off the last of it later on that same night. It was THAT good. I think if you could stand to not eat it all that night like we did, it would probably be even better left over.
1lb package boneless skinless chicken tenders
1 lb package frozen stir fry vegetables
1 pepper of your choice, chopped or sliced
1 medium onion, sliced
1/4 head of cabbage, shredded
1/2 C-1 C chicken broth (preference)
2 Tbsp curry powder (to taste)
1/2 Tsp red pepper flake (to taste)
(cooked rice to serve over)
- Prep chicken and vegetables according to ingredient list.
- Stir fry chicken.
- Add in vegetables and cook until hot and slightly tender with onions being translucent.
- Do not drain contents of the pan. Add approximately 1/2 c to 1 c chicken broth, to your preference. This determines how “wet” your curry chicken dish will be. If you want more sauce for your rice, you’ll need more broth. Please note that the more broth is added, the more spice you may need.
- Add curry powder and red pepper flake. Simmer to thicken juices and add flavor. You may also want to thicken your sauce with corn starch. To do this, mix 1 Tbsp corn starch and 1 Tbsp water. Add to hot liquid and simmer until sauce is thickened and there is no starchy taste.
- Serve over your choice of cooked rice. We prefer white rice.
- You might like to try doing a crock pot version of this. I intend to try it using only the firmer vegetables. (Ex: carrots, onions, peppers, and perhaps more hearty sized pieces of cabbage.)
- You could of course serve this over brown rice, wild rice, or saffron rice. You could also serve it with couscous, quinoa, or lentils.
- Curry can be a more expensive spice than most of the powdered spices at the local grocery stores. Check discount stores for curry powder. There are decent sized bottles of curry powder out there for $1. I even found this from a Google search. Not sure about that site, but it gives you the idea that it is certainly available.
- Use your own favorite mix of vegetables. There are a lot out there.
- You could absolutely do a vegetarian version using vegetable broth rather than chicken broth.
- This would also be great with shrimp instead of chicken.
My friend Matt and I taking a break for a new photo during our Christmas baking.
My friend Matt came over again this year to hang out and do a little holiday baking. This time we tried an old recipe that is new to us. I found it while browsing my Fannie Farmer cookbook for potential holiday baking ideas. I haven’t made much bread. Mainly just cornbread, biscuits, scones, and banana bread. So, I was particularly interested in the quick bread section of my cookbook when I found this recipe for peanut butter bread!!! I had to try it. I love peanut butter fudge (though, I’ve never made it myself), and peanut butter bars, and every man in my life is a huge fan of peanut butter! Friends, family, David. They come out of the woodwork when the smell of peanut butter wafts through the air. This one will be a true man pleaser!
I know David will love this, but I already have an order in for chocolate crinkle cookies for his Christmas treat this year. I’m making Oreo truffles for our Christmas Eve dinner at my mom’s house. Matt and I knew we wanted to bake something so we decided this would be a perfect time to test out such an interesting recipe. And we were NUTS for this bread! Thank goodness we had dinner and games to play, because this bread was so easy, there wasn’t much for us to do! It takes no time to gather the few ingredients, and the clean up was a piece of cake. The smell was heavenly, the texture was surprising and delightful, and it tasted more like peanut butter than I even thought. Pleasantly sweet, but not overpoweringly so. It’s so much like just lightly sweetened peanut butter in bread form to me. I hope you’ll try it too!
2 c all purpose flour
1/3 c sugar
2 tsp baking powder
1/4 tsp salt
3/4 c peanut butter
1 c milk
1 egg, well beaten
- Preheat the oven to 350°F.
- Grease a loaf pan. (I use vegetable shortening.)
- Put the flour, sugar, baking powder, and salt in a large bowl.
- Add the peanut butter, milk, and egg, and mix until well blended.
- Spoon into the pan and bake for about 50 minutes.
- Remove from the pan and cool on a rack.
What about the sugar?
I think this could be okay for those who are watching their sugar intake. It makes a nice size loaf and you only add in 1/3 cup of sugar to make the bread. With 3/4 cup of peanut butter, it also has a good amount of protein. I think this and the texture and flavor of the bread also makes it a good choice for children, if you’re sure the child doesn’t have a peanut allergy.
- Matt and I sprinkled our loaf with brown sugar. It was a very thin sprinkling, because the loaf bakes for around 50 minutes and we didn’t want it to burn. I definitely recommend this.
- I want to try using half brown sugar and half white.
- I think this would be great with chocolate chips added.
- I would loooove to try frying some bananas to put over top of this.
- I also think this would be good with a glaze, or maybe even some cream cheese icing.
- This is very easy and inexpensive and would be nice to give as a gift.
I finally tried a new recipe today! Huzzah! I found the recipe on a magazine’s website: Midwest Living. (Incidentally, this website is definitely worth checking out. I think it’s a worthwhile magazine, for all its purposes.) I’ve pinned several recipes from their website, but this was first on my list to try. Corn-sausage chowder. Potatoes, onions, corn, and sausage, what’s not to love?!
I apologize most sincerely for the lighting. This one was the truest in color, so I used it despite the shadow.
See Midwest Living’s recipe for corn-sausage chowder here.
I do have some notes about this recipe:
- I used a roll of spicy pork breakfast sausage.
- I omitted the marjoram.
- I am thinking of adding some garlic next time.
- I think this would be wonderful served with garlic bread or garlic cheddar biscuits.
- It’s great topped with cheese, but very very naughty.
- This isn’t for someone with a sensitive stomach or anyone who is on a diet.
- It’s very easy and convenient.
- You could keep the ingredients on hand in your pantry, and if you cut the roll of sausage into patties or chunks to freeze, rather than a roll, you could keep it in the freezer and start with frozen sausage.
- It’s a very inexpensive recipe.
- This stayed warm for some time after taking it off the heat. For this reason, I think it would be great to bring over to a friend or neighbor’s house.
- If this makes 6 servings, they are very generous servings.
I expect to be making a variation of this soup soon with quite a few changes, lol. Tweaking recipes is just bred into me I suppose. When I get done customizing this one, it is definitely going into my recipe binder.
I put quotation marks around Russian to avoid offending anyone, as I believe this recipe probably doesn’t even originate in Russia. Although, I’d imagine Russians might find it tasty as well. I am quite certain that it is definitely not traditional Russian tea. I’m sure you’re smart enough to know that, too. This recipe was very popular in the 1970’s. It was served to company and given as gifts in pretty jars, and thus, is also known as friendship tea. I have adjusted the recipe a bit from its original, because when the original was being made, it called for a cup of sugar, but now the drink mixes are already sweetened, so I have omitted the extraneous sugar. Momma and I are thinking of having this here on Halloween night, so I thought I would post the recipe as this is the first thing we’ll be having in a while that actually has a recipe but hasn’t already been posted here. I’ve really been sticking with the known favorites recently. I hope you enjoy this recipe and share a cup of tea and friendship this season.
2 1/2 C Tang
1 1/4 C instant tea
1 1/4 C lemonade mix
1 Tsp cinnamon (Those who are allergic might want to substitute ginger, it complements citrus wonderfully.)
1/2 Tsp cloves
Mix all ingredients thoroughly for Russian tea mix, also known as friendship tea.
Add 2 heaping teaspoons to hot water for each cup.
This is a pretty indulgent drink as far as sugar goes, so, you may want to skip it altogether if you’re terribly concerned with that. However, you can find sugar free tea mix and lemonade mix. I’m unsure, though, if you can find sugar free Tang. I have never seen it here.
- I think this could be a great mix to have on hand for something to serve to unexpected company.
- As I mentioned earlier, this was a popular drink mix to give in a pretty jar, perhaps with a ribbon or some pretty fabric on it.
- This mix would make part of a nice gift basket with some cookies or baked goods.
- I think this is just great to have stored in a jar or an empty drink mix container for cold nights at home for a quick hot beverage to enjoy while reading a book or watching a movie.
- I also think this is nice to bring along with you if you’re someone’s guest during the holiday season.
May 22: I linked up my Writing my Recipe Binder post to the Encourage One Another Wednesday Link Up #87 tonight over at Deep Roots at Home. Please feel free to go visit her blog and see what others have shared.
This cranberry salad recipe was given to my momma by my uncle’s wife and was present for family dinners for as long as I can remember. I know it seems like a crazy combination when you read through the ingredients. I couldn’t believe it myself until I tried it, but it really is delicious. Time for a trust fall, I say! :)
1 lb frozen cranberries
2 c sugar
4 stalks celery
1 c pecans
2 small boxes cherry jello
1 20 oz can pineapple
- Chop cranberries in food processor.
- Cover with 2 cups sugar. Set aside.
- Chop celery and nuts.
- Pour 2 cups hot water over 2 boxes jello. Stir until dissolved.
- Add pineapple with juice, celery, and nuts to cranberry and sugar mixture.