TMTT: Fruit Tea Punch

Note:   Baby, it's HOT outside!!    It is 101 in the shade and that isn't even including the heat index.     The weathermen are eating popsicles while telling people to stay inside and drink lots of water.     We are all babying our air conditioners and running fans in every room to help keep the air moving.     This fruit tea punch just sounded sooooo good.     Why?    Because it is served really COLD!
Fruit Tea Punch

Ingredients
Pineapple Juice
Pineapple Orange Banana Juice
1/2 cup lemon juice
2-3 cups of sugar
fresh pot of fresh steeped tea
2 liter ginger ale

Ingredients
While the fresh pot of tea is still pot, add the sugar and stir to completely dissolve.     Allow the tea to cool to at least room temperature.     Add the fruit juices and lemon juices.     Put in the freezer until slushy.    Put the ginger ale in the freezer at the same time so it will become slushy as well.      Open slightly before freezing so it won't explode!     When you are ready to serve mix in your serving container.    You mix 3/4 fruit juice to 1/4 ginger ale.     

It makes a lot, but won't last long on these hot August days!

Join me over at Tempt My Tummy Tuesday for more heat beating recipes.

TMTT: Sweet Potato Pancakes with Spiced Pecans and Peach Butter

Note:   My hubs and I just returned from Asheville and celebrating our 20th anniversary.     We ate at so many great restaurants, but one was the Tupelo Honey Cafe.     I seriously have never had a better tomato sandwich.    And these sweet potato pancakes are to die for.... or at least worth driving back to Asheville to eat!

Sweet Potato Pancakes with Spiced Pecans and Peach Butter

Ingredients
2 3/4 cups all-purpose flour
1 teaspoon salt
5 1/2 tablespoons sugar
1/2 tablespoon baking soda
1 tablespoon baking powder
3 cups buttermilk
3 large eggs
2 tablespoons butter, melted
1 large sweet potato, roasted and cooled
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Spiced Pecans, recipe below
Peach Butter, recipe below

Directions
In a large bowl, combine the flour, salt, sugar, baking soda, and baking powder. In a separate bowl, whisk together the buttermilk, eggs, and melted butter, and then add this to the dry mixture. Peel and mash the sweet potato, place it in a bowl, and then add the honey, cinnamon, and nutmeg and mix it well. Add this mixture into the pancake batter. Let the batter stand for 1 hour (or you can make it a day ahead of time).

Heat a skillet over medium heat. Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side. Serve immediately with Spiced Pecans and Peach Butter.

Spiced Pecans

Ingredients
1 cup pecans, chopped
1/2 tablespoon butter
1/2 tablespoon tupelo honey
1/4 teaspoon cayenne pepper
1/4 teaspoon sea salt

Directions
Heat a medium skillet over medium heat. Add all the ingredients and cook until the pecans are lightly brown and caramelized, about 8 to 10 minutes. Remove from heat, cool, and store in an airtight container.


Peach Butter

Ingredients
1/2 cup peaches, peeled and diced
1/2 pound butter, softened
1/4 cup brown sugar
Pinch sea salt

Directions
In a medium bowl, combine all ingredients and mix well until smooth. Cover and refrigerate until you are ready to serve.


Join me over at Tempt My Tummy Tuesday for even more delicious recipes.    It is always my favorite stop when making my grocery list for the week!     Say hey to Lana and Lisa from me.

TMTT: POM Wonderful!!

My Tempt My Tummy Tuesday isn't the normal recipe tonight.     I have been under the weather fighting the same crazy problem I have been fighting since February.       I am trying to drink more water and eat healthy to keep my immune system up and I have fallen in love with this...

When I am struggling with nausea, I splash some POM into my ginger ale to give it some flavor and to give me a little exra nutrition.     

You can add it to all types of drinks (lemonade, tea, or soft drinks) or add it to your fruit smoothies.    That is another great way to enjoy POM wonderful.... fruit smoothies.

The POM Wonderful site includes recipes for beverages, salads, snacks, veggies, meats, etc....   

Have you ever tried POM Wonderful?     How do you enjoy it?


For GREAT recipes join me at Tempt My Tummy Tuesday.   

TMTT: Deviled Eggs

Note:    Deviled eggs just seem to be one of those things that you have to have at Easter.      Probably because so many people are dying them and they don't know what else to do but make salads and such so they won't go to waste!   ha!     I grew up eating deviled eggs, but I didn't really love deviled eggs until I started making them this way. 

Deviled Eggs

Ingredients

5 eggs

1/2 cup Mayo

1 Tbsp. Mustard

1 Tbsp. Vinegar

Tabasco, to taste

Salt and pepper, to taste

4 slices bacon, fried crispy and crumbled

1/2 cup shredded cheddar cheese

paprika

Directions

Boil your eggs.   Don't be intimidated... just place those eggs in cold water, pop them on the stove and turn on the eye.    After about 15 minutes, turn off the stove, cover the pan and let them sit while you make your filling!      Mix together your mayonnaise, mustard, vinegar, tobasco, salt and pepper.    Rinse your eggs under cool water, peel them and slice in half lengthwise.     Remove the yolk and place in a small bowl and put the whites on a plate.   Dump one of the "white" halves in with your yolks.    Mash up the yolk mixture.      Mix your mayo mixture in with your mashed eggs.     Mix well.     Fold in bacon and shredded cheese.    Spoon into the egg whites.     No deviled egg is complete without a sprinkle of paprika on top!      Refrigerate until ready to serve.      What am I talking about?    Why wait... just eat those delicious babies!

I need some recipe inspiration.   I am headed over to Tempt My Tummy Tuesday!    Come on, let's go!!

TMTT: Porches' Lemonade Green Beans

Note:    In Wesson, Mississippi, sits a little restaurant called Porches who considers themselves southern hospitality from an era gone by.     They have signature dishes that people keep returning for over and over and lemonade green beans is one of them.      This is a wonderful make ahead dish for Sunday dinner!

Porches' Lemonade Green Beans

Ingredients
2 (16 oz) cans green beans
1/2 stick margarine
1/2 cup brown sugar
6 oz lemonade concentrate
1 small onion, thinly sliced

Directions
Combine all the ingredients and add water to cover.   Bring to a boil and mix well.   Simmer on medium for 10 minutes.    Cool and refrigerate overnight.     Warm before serving.


Are you like me and planning for your Easter dinner?   Join me over at Tempt My Tummy Tuesday for more recipe ideas!

TMTT: Chocolate Rolo Cookies

Note:   We have been doing a lot of baking for sick friends lately.      Lots of friends hurting and going through so much right now.      It is tough when it feels like the only thing you can do is make a plate of cookies.    Well, that is not the only thing.    We are praying and that is no small thing.     In God's hands it will be much.

Chocolate Rolo Cookies

Ingredients
1 pkg devils food cake mix
1 egg
1/4 cup water
3 Tbsp. vegetable oil
Rolo candies, unwrapped
pecans, finely chopped

Directions
In a bowl, mix cake mix, egg, water and vegetable.    Scoop mix by teaspoonful and roll into balls.    Press one Rolo into the center of a cake ball and reshape the ball around the Rolo.    Press top of ball into pecan pieces.   Place uncoated side down on cookie sheet.    Bake at 350 degrees for 8-10 minutes.


For more ideas and recipes to share with your friends and neighbors, join me over at Tempt My Tummy Tuesday!

TMTT: Crockpot Breakfast Casserole

Note:    Saturdays are crazy with basketball games.    Sunday mornings are very busy trying to get us all out the door to church.    Monday is very busy with my sweet twin nieces coming over to play for the morning.    Right now the crockpot is getting a workout because I am using it to even help out with breakfast occasionally!         

Crockpot Breakfast Casserole

Ingredients
1 pound bag frozen hash browns, partially thawed
3 cups shredded cheddar cheese
1 dozen large eggs
1 cup milk
salt and pepper

Directions
Spray the inside of your crockpot with a nonstick cooking spray.     Pour half of the hashbrowns evenly into the bottom of the crockpot.   Top with half of the cheese.    Repeat with the rest of the hashbrowns and cheese.

Mix eggs, milk, salt and pepper.   Pour on top of the hashbrowns and cheese.    Cook on low overnight (about 8-9 hours).

If you like meat in your breakfast casserole, you can add cooked bacon, sausage, or ham after the hashbrowns and before the cheese.   


I am heading over to Tempt My Tummy Tuesday to see my friends, Lisa and Lana, and check out this week's wonderful recipes!

TMTT: Chocolate Layered Delight

Note:    There are LOTS of names for this dessert.     Depending on how quickly it disappears it should be called, "Gone in 5!"     I am going to be making this for my boys for Valentine's Day.      They will love it.

Chocolate Layered Delight

Blend together:

1 1/2 cup plain flour
1 1/2 stick margarine
1 1/2 cup chopped nuts

Press into 9" x 13" pan. Bake for 15 minutes at 350 degrees. Cool

Cream together:

1 cup powdered sugar
1, 8 oz package of cream cheese

Fold in 9 oz. defrosted Cool Whip. Spread onto the cooled pastry layer.

Mix well:

1 large box of chocolate INSTANT pudding
Add 3 1/2 cups milk

Spread on top of the second layer.

Spread a 9 oz. container of defrosted Cool Whip on top of the third layer and refrigerate.


I am heading over to Tempt My Tummy Tuesday to find more delicious recipes for our Valentine's weekend!

TMTT: Homemade Green Pepper Jelly

Note:    You have bought pepper jelly in the store, but until you have made it fresh you have not really realized just how delicious it can be.     Put this out at your Superbowl party with some triscuits and the plate will come back empty!


Green Pepper Jelly

Ingredients
6 large green peppers, cut in squares
1 1/2 cups cider vinegar
1 tsp. crushed red pepper
6 cups sugar
1/2 tsp. salt
One bottle pectin

Directions
Place half the green pepper pieces in an electric blender container with 3/4 cup vinegar. Cover and process until liquified.  Pour into saucepan.  Repeat with remaining pepper and vinegar and add to saucepan.

Stir in the red pepper, sugar and salt and heat to boiling. Stir in liquid pectin and boil until somewhat thickened. Add a few drops of green food coloring and pour into sterilized jars and seal.

So delicious served over a log of cream cheese!

Join me over at Tempt My Tummy Tuesday for more delicious recipes!

TMTT: Copycat Chili's Cajun Pasta

Note:   Eating out is so expensive.    There are some dishes in restaurants I love so when I get the craving I just try to find a recipe that copies it really well.      This one copies the Cajun Pasta at Chili's.    Yummy!

Copycat Chili's Cajun Pasta

Ingredients
12 ounces penne
3 tablespoons unsalted butter
1 tablespoon all purpose flour
1 1/2 cups half and half
1/2 cup grated parmesan cheese
salt and pepper
1 lb boneless skinless chicken breast
 1 1/2 tablespoons cajun seasoning
1/4 teaspoon cayenne pepper
2 teaspoons vegetable oil|
2 firm-ripe roma tomatoes, cored and diced

Directions
Bring a pot of salted water to a boil. Cook penne according to package directions.  Melt butter over medium heat. Add flour; stir for 1 minute. Add half-and-half; stir until thickened, 6 minutes. Remove from heat; add parmesan, salt and pepper. Cover.  Pound chicken to 1/2-inch thickness. Rub Cajun seasoning and cayenne evenly over chicken. Warm oil in a nonstick skillet over medium-high heat. Add chicken and cook, turning once, until no longer pink in center, 6-8 minutes. Slice chicken.  In a bowl, toss pasta with sauce. Top with chicken and tomatoes and serve.


What better way to start the year than heading over to Lisa and Lana's for delicious recipes at Tempt My Tummy Tuesday?

Sand Art Brownies

Note: I found a ton of wide mouth quart canning jars in my hobby shop during my clean out for our garage sale. My intention was to let the boys do these cute sand art brownies before Christmas, but we just never squeezed it in. These are so pretty in the jar and really delicious when you make them. And who says you can't give New Year's gifts to friends?

Sand Art Brownies

Ingredients

2/3 t. salt (scant 3/4t.)
1/2 C. plus 2 T. flour
1/3 C. cocoa
1/2 C. flour
2/3 C. brown sugar
2/3 C. granulated sugar
1/2 C. semi-sweet chocolate chips
1/2 C. vanilla flavored baking chips
chopped walnuts or pecans to fill (approx. ½ C.)

Directions

Layer the dry ingredients in a wide mouth quart canning jar. Take a second and tamp down between the layers.

Print out and attach directions to each jar: Combine contents of jar with 1 t. vanilla, 2/3 C. vegetable oil & 3 eggs. Pour into greased 9 x 9 pan and bake at 350 degrees.

To do 12 jars you will need about...
12 oz. Cocoa
42 oz. Each chocolate & vanilla chips
32 oz. Nuts
50 oz. Brown sugar
5 lbs. Flour
5 lbs. Granulated sugar

Looking for a great way to end this year and start 2010? Let's head over to Tempt My Tummy Tuesday. There are always delicious recipes and it is hosted by the two sweetest friends, Lisa and Lana. What are you waiting for?

Fireside Coffee

Note: It is just a few days before Christmas. We have been spending a lot of time making gifts for our family and friends these last days. Painting, creating, laughing and just sitting around the table talking. One of the things that we will be making before going home to my parent's house is this fireside coffee. It is a Christmas favorite in my family.

Fireside Coffee

Ingredients
2 cups powdered creamer
1 1/2 cup cocoa mix
1 1/2 cup instant coffee
1 1/2 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg

Directions
Mix above ingredients together in a large bowl. Put approximately 2 tablespoons mix in a mug of hot water. Make a cup for yourself and a cup for someone you love. Enjoy!


I wish I lived close enough to share a cup of this fireside coffee with my two sweet blogger friends, Lisa and Lana. They host Tempt My Tummy Tuesday each week. I love this wonderful recipe link-up each week. Great ladies and great food.

Christmas Coffee Eggnog

Note: I just tried this recipe recently and it has a very rich toffee coffee flavor mixed with the eggnog. It is definitely going to be a new tradition in our Christmas holidays! Warm drinks are so much more appealing to me during the holidays than cold ones.

Christmas Coffee Eggnog

Ingredients

2 eggs, separated
1/3 cups sugar
1/3 cup instant coffee
Dash salt 1 tablespoon vanilla extract
2 cups milk, chilled
1 cup heavy cream, whipped
1 cup shaved unsweetened chocolate

Directions

In a small bowl using an electric mixer, beat at high speed, beat egg whites until soft peak forms. In large bowl, beat egg yolks until lemon colored. Gradually beat in coffee, salt, vanilla, milk, and 3/4 cut water. Stir in egg-white mixture and whipped cream; mix well. Serve well chilled, with chocolate sprinkled over each serving.

Note: I do warm this drink over a double boiler, because I don't like cold drinks, but most people prefer this drink chilled.



Let's go to Lisa and Lana's blog and find even more delicious holiday recipes here:

Tempt My Tummy Tuesday

Pork Tenderloin with Sauce

Note: My family enjoys pork tenderloin and I try to buy several when our local market has them on sale. The sauce in this recipe makes it seem kind of "fancy and festive" to me. I slice the leftovers up into medallions and serve it on tea biscuits.

Pork Tenderloin with Sauce

Ingredients

2 Pork Tenderloins

Lowrey's Seasoning Salt

2 tbsp butter

3/4 cup chopped onions

1 cup Smucker's Red Plum Jam

1 1/2 cup chili sauce

1 1/2 cup packed brown sugar

2/3 cup water

2 tbsp real lemon juice

Directions

Sprinkle Lowery's Seasoning Salt over pork tenderloins. Sautee onions in butter, then add other ingredients in to simmer. Smoke or seer tenderloins in skillet or on grill. Place tenderloins in saucepan to simmer. Cook tenderloin to 180 degrees. Slice and serve with sauce. Enjoy!

Now follow me over to Tempt My Tummy Tuesday as I look for more holiday recipes!

Bon-Bons

Note: You know how they say stay at home moms sit around watching tv and eating bon-bons all day? Well, now you have our secret recipe. Not that we have time to make OR eat them. But you have it!

Bon-Bons

Mix...
½ cup butter, softened
1 cup peanut butter
2 cups powdered sugar
1 teaspoon vanilla

Form into 1-inch balls.

Melt the following in a double boiler or small pan on low heat...
2 cups chocolate chips
2 Tablespoons paraffin

Roll dough balls in chocolate mixture to coat. Place chocolate covered balls on wax paper to set. Store in air-tight container.

Join other moms who like sharing recipes over at Lisa and Lana's blogs for

Tempt My Tummy Tuesday!

Chocolate Gravy

Note: Sounds sinful doesn't it? It is wonderful. Wonderful over pancakes, biscuits, bread pudding, ice cream. Just wonderful. Try it. You'll like it!

Chocolate Gravy

Ingredients
1 cup sugar
2 tablespoons Hershey’s cocoa

2 tablespoons self-rising flour

3/4 cup hot water
3/4 cup milk

Optional:

2 tablespoons butter
1/2 teaspoon vanilla

Directions

In a skillet, mix flour and cocoa and sugar. Turn heat to medium.

Slowly add the hot water, a little at a time. Keep stirring this paste until the sugar dissolves.

Slowly add in the milk. When completely mixed, turn up the heat to medium high.

Stir constantly until desire thickness is reached. Add butter and vanilla; keep warm on low until the biscuits are done.

For gravy that is less like syrup and more like pudding, add 3 tablespoons flour and use only milk.

For more delicious recipes, follow this link to Tempt My Tummy Tuesday.

Little Guy's White Bean Chicken Chili

Note: Little Guy has become quite the cook in our house. I can literally go days without touching the stove because he wants to cook. He recently took a class at the Viking Cooking School. When our church announced that they would be having a chili contest as part of our Fall Fest I knew that it would a perfect fit for him. He has always wanted to enter a contest.

We were so excited when he won the TOP OVERALL trophy for the entire competition! So excited for him.

Little Guy's White Bean Chicken Chili

Ingredients
5 boneless, skinless chicken breasts
3 T. butter
2 cloves garlic, minced
16 ounces salsa
4 cans Great Northern Beans (15 Oz), loosely drained
2 cups Mexican Blend Shredded Cheese
4 ounces green chilies
8 ounces frozen corn
3/4 c. sour cream
1 teaspoon Cayenne Pepper

2 teaspoons cajun seasoning
12 ounces chicken stock
salt And pepper

Directions
Melt butter in large skillet. Add garlic. Brown chicken breasts in butter and garlic. Remove chicken and cut into bite size pieces. Add pieces of chicken to the crock pot. Add salsa, green chilies, chicken stock and spices to the crock pot. Stir to mix. Add beans, corn, and cheese and stir again. Cook on low for 6-8 hours. About 1 hour before serving add sour cream and stir.

Serve over rice or Fritos and top with more sour cream and cheese. Yummy!


Join Little Guy and I as we hop over to Tempt My Tummy Tuesday to search for more inspiration for recipes! Have a great week!

TMTT: German Pancakes

Note: Our homeschooling group is doing a Tour of Countries soon. We have been exploring recipes from different countries. We are in LOVE with this German pancake! It is made in a 9x13 pan which means it is super easy and really delicious!

German Pancakes

Ingredients
6-8 eggs
½ c. sugar
½ c. flour
½ c. butter, melted
½ c.- 1c. milk
½ tsp. salt
1 tsp. vanilla

Directions
Preheat over 400F. Mix ingredients in order. Pour into greased 9x13 pan & bake for 20-24 minutes. Serve with berry/maple syrup or powdered sugar.

For more delicious recipes, join me at Lisa and Lana's blog: Tempt My Tummy Tuesday!

Nutter Butter Ghosts

Note: Although I am not a big fan of Halloween, I love any excuse to get in the kitchen with my boys and make fun treats!

Nutter Butter Ghosts

Ingredients
Nutter Butter brand peanut butter cookies
White chocolate or dark chocolate
mini chocolate chips

Directions
Melt your white chocolate over a double boiler. Dip the nutter butter cookies into the chocolate. Place on wax paper or drying rack. Once cooled, use the mini chocolate chips for the eyes! How easy is that?

Don't be scared... follow me over to
Tempt My Tummy Tuesday
for even more great recipes!

Frito Pie

Note: Why eat a plain old bowl of chili when you can have it as Frito Pie? Or at least that is my boy's motto!

Frito Pie

Ingredients
1 "Our Favorite Chili" Recipe
1 bag of Fritos (scoops or regular - your choice)
2 cups of cheddar cheese
sour cream
jalapenos.

Directions
Layer chili and Fritos in a 2 quart casserole dish. Top with cheddar cheese. Bake in oven at 350 degrees until fully heated and bubbly.

Serve in bowls and topped with sour cream and jalapenos.


I've missed a few weeks at Tempt My Tummy Tuesday so I am anxious to join back up with my favorite recipe source. Hope you will join me!