OK I don’t normally post “medicinal” type recipes, but I came across this one this AM and had to share… My youngest son was coughing today and I totally ran out of cough medicine and didn’t have any on hand.  I remember my Mom used to mix up a concoction like this one – only more alcoholic (i.e. Puerto Rican rum instead of all that water), but hey that’s how it was in the 70’s!  I tailored this one from a few I found online, and hey – it works!  So i decided to blog it so I could keep it on file. 

Ingredients:

pinch Cayenne Pepper
pinch Ground Ginger
1/2 Tbs Honey
1/2  Tbs Apple Cider Vinegar
1 Tbs Water

Directions:

Mix all of the above in a glass until well blended.  Drink in sips (it won’t taste that bad, but it won’t be yummy either) until done.

It really works to help a sore throat and cough.

Of course if that cough/sore throat is persistent please see a doctor. 

Ingredients:

3/4 cup Peanut Butter
1/2 cup shortening
1 1/4 cup brown sugar
3 Tbs Milk
1 Tbs Vanilla
1 Large Egg
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt

Directions:

1.  Heat oven to 375 degrees.  Combine peanut butter, shortening, brown sugar, milk, and vanilla in an electric mixer on medium speed until well blended.

2.  Add egg, beat until blended.

3.  Combine flour, baking soda, and salt in separate bowl.  Add to creamed mixture in three batches, mixing well between batches.

4.  Drop by rounded tablespoon onto greased cookie sheet (or just use a Silpat if you have one).  Flatten lightly by pressing a crisscross pattern into dough with the tines of a fork.

5.  Bake 8 minutes or until just starting to brown.  Cool.  Eat! 

Ingredients:

2 Cups Bisquick Pancake Mix
1 1/3 Cup Milk
2 Eggs – separated
2 Tbs Vegetable Oil

Directions:

Whip egg whites until stiff peaks form.  Beat yolks with milk and oil.  Mix yolk mixture in with Bisquick in large bowl.  Gently fold egg whites into batter.  Cook according to waffle iron directions.

We serve these with syrup, fruit and whipped cream…

Ingredients:

1 lb ground sweet Italian sausage
1 1/2 tsp crushed red pepper flakes
1 large onion, diced
6 slices of bacon
2 tsp minced garlic
10 cups water
5 cubes chicken bouillon
1 cup Fate Free Half and Half
4 large potatoes, sliced
1 bunch of kale

Instructions:

1.  Brown the Italian sausage and red pepper flakes in a large pot.  Remove from pot, drain excess fat.  Set aside.
2.  In the same pan, saute’ onion, bacon, and garlic until onions are soft (10-15 min).
3.  Pour in water and add chicken bouillon.  Add potatoes and cook till soft; about 30 minutes.
4.  Add half and  half and cook until heated (about 10 minutes).
5.  Stir in sausage and kale.  Simmer for another 5 minutes and serve.

Ingredients:

1 – 1-2lb Pork Roast
4-5 new potatoes, peeled (optional) and cubed
1 1/2 cup chopped carrots
1 – envelope Lipton Onion Soup Mix
1 can Cream of Mushroom Soup (optional – I didn’t have it on hand once and this turned out fine)
1-2 chicken flavored bouillon cubes (I use 2 if I don’t use the cream of mushroom soup)
Enough water to cover
Pepper to taste (you don’t really need to add salt because of the soups)

Directions:

Put everything in the crockpot (veggies on the bottom) and simmer on low for 8 hours (the longer the better).

Enjoy! 

Ingredients:

4 beef cube steaks (4 steaks)
1 small onion, chopped
1 -2 cups sliced mushrooms (quantity is up to you – we like it shroomy)
1 can condensed golden mushroom soup
16 ounce can of beef broth
2 tablespoons olive oil
2 tablespoons butter or margarine
flour (for dredging)
salt and pepper

Directions:

1. Salt and pepper both sides of steaks and dredge in flour.
2. Melt butter and olive oil in pan. Saute onions and mushrooms till tender. Transfer to plate.
3. Brown steaks on both sides, transfer to plate.
4. Pour beef broth in skillet to deglaze pan. Add soup and stir to combine.
5. Add steaks, onions and mushrooms to pan. Bring to boil for one minute. Reduce heat and cover pan. Simmer for one hour.

We usually have these steaks with egg noodles and it is just the best COMFORT FOOD. 

Ingredients:

2 Cups flour
1/2 tsp salt
2 sticks butter, softened (do not substitute)
1 cup powdered sugar (plus about 1/2 cup for coating)
1 tbs vanilla
1 cup pecans, chopped

Directions:

1. Heat oven to 325 degrees. Combine flour and salt in bowl and set aside.
2. Cream butter and powdered sugar until light and fluffy (about 3 minutes).  Add sugar and vanilla and mix until whipped and light – about 2 minutes.
3. Add the nuts and mix until well incorporated. Add flour/salt mixture and mix about 1 minute.
4. Shape dough into 1 Tbs balls and place on baking sheet spaced about 1 inch apart. Bake until underside of cookies are browned – about 25 minutes. Remove from oven and let cool for 5 minutes on baking sheets.
5. Place 1/2 cup powdered sugar in a medium bowl. Once cookies have cooled, roll them in powdered sugar until coated. Tap off excess.

These are so rich and buttery. They are one of my favorite type of cookie. Enjoy!

Ingredients:

1 c. pumpkin
3/4 c. sugar
1/2 c. oil
1 egg
2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 c. chocolate chips
1 tsp. vanilla
Nuts (optional)

Directions:

Dissolve baking soda in milk; set aside.

In large bowl add pumpkin, sugar,
oil, and egg; stir. Add flour, baking powder, cinnamon,
salt and baking soda mixture. Mix well.

Stir in chocolate chips and vanilla. Spoon onto cookie sheet.

Bake at 375 degrees 10 to 12 minutes or until done.

Ingredients:

Yellow cake mix

Can of crushed pineapple (in heavy syrup if you can find it)

1 cup sugar

lg box vanilla instant pudding

big tub cool whip

coconut (if desired)

roasting pan (spray with Pam…it helps)

Directions:

Bake cake as normal, in a disposable roasting pan.  The pan gives more room for the toppings. Cook pineapple and sugar together in a saucepan till boiling.  Boil for 1 minute.  Poke holes in cake with a fork and pour pineapple mixture over cake.  Let cool.  Mix pudding as directed and spread over cake.  Let it sit over night in the fridge (covered) and the ad the cool whip right  before you serve it.  Sprinkle with coconut if desired.

As Christi would say:  NUM NUM NUM! 

INGREDIENTS

1 lb Ground Turkey

1 (28 oz) can crushed tomatoes

1 clove garlic, minced

1 small onion, chopped

2 tablespoons olive oil

salt & pepper

1 teaspoon oregano

1 teaspoon chopped fresh basil

1 teaspoon chopped fresh parsley

1 teaspoon red pepper flakes

1lb penne (or other preferred pasta)

DIRECTIONS:

1. Saute garlic and onion in olive oil (in a sauce pot) until transparent.

2.  Add turkey and cook until browned.

3. Add crushed tomatoes and spices and cook over low heat, stirring occasionally, about 30 minutes.

4. Cook pasta in lightly salted, boiling water until cooked el dente.

5. Drain pasta and place in serving bowl with some of the sauce.  Gently toss until coated.

6.  Serve with additional sauce and top with freshly grated Parmesan cheese (optional).