Saturday, December 18, 2010

Peppermint Bark

Peppermint Bark

Step 1- Crush 30 round mint candies OR candy canes what ever your have.
We used a honey molasses candy cane from the health food section of Fred Myers.
(they taste like regular candy canes...but are more natural)

Step 2- Chop and melt 12 oz of white chocolate.
I used the micro wave to melt but you could also use a double boiler.
When microwaving only  go 25-30 seconds then stir, then go again.
You can easily burn it if you are not careful.
Your white chocolate should have cocoa butter listed as an ingredient
The real thing was hard for me to find and was expensive after I did track some down.
So we use the good stuff for our top layer (last step)
We cheated and used vanilla almond bark stuff...for just the bottom layer.

I know I know......

I forgot to mention....take a large cookie sheet, cover with foil and spray with oil spray.
Smooth white chocolate evenly in a 9x13 area....just eye ball it.
You don't want the layer to be to thin as the next layer,brown chocolate will be slightly soft!
So this is the "crust" layer if you will.
So after you smooth your white layer add some of your peppermint candy.
Refrigerate to harden while you get the next layer ready.

Now its time for the brown chocolate....we used a large (jumbo) Special Dark Hersey Bar
and a some Semi-Sweet Bakers Squares.

Chocolate should be at least 60% cocoa

Step 3 Melt 10 oz of brown chocolate and 6 tablespoons heavy cream
Then add 1/2 teaspoon peppermint extract.
Let brown chocolate mixture cool slightly before added it on top of the white layer you do not want the first layer to start melting.
Smooth chocolate layer on, being careful NOT to push to hard and stir the two layer together.

Refrigerate while getting the last layer ready~

Step 4 Melt more white chocolate (8oz) of the good stuff!
Smooth melted chocolate on top of the brown layer
Add the last of your crushed peppermint candy and
let chill in fringe for about 5 minutes to harden!

Break into its hard to cut.
You can store at room temp or the refrigerator in a airtight container for about 2 weeks.

Jackie waited very patiently for THIS moment.....

Bon appetite~

Thursday, December 16, 2010

Nut Crunch Granola

Nut Crunch Granola

In a large bowl put:

Rolled Oats 4 cups
1/2 teaspoon sea salt
1 teaspoon Cinnamon
1/2 teaspoon cardamon
Almonds 3/4 cup (chopped)
Walnuts 1/2 cup (chopped)
Pecans 1/2 cup (chopped)

In a sauce pan on med heat you will need:

1/2 melted butter OR  virgin coconut oil
1 tablespoon peanut butter
2/3 cup real maple syrup

let hot liquid cool slightly then add

1/2 teaspoon almond extract
1 teaspoon vanilla extract

Pour liquid over oat and nut mixture
Stir gently until well coated

Place on a cookie sheet in single layer and bake at 300 for about 1 hour.
Stirring once after about a 1/2 hour.

Let cool completely.

Store in air tight container for up to 3 weeks!

Enjoy over ice cream or yogurt,
with milk as a cereal or just as a snack!

Wednesday, December 15, 2010

Herbal Bath Tea

Herbal Bath Tea~


You will need

Epsom salt 3 parts
Rock salt 1 part
(I did not measure the salts but it needs to fit the pint size jar)
As for the
Lavender Buds 1/4 cup
Chamomile Buds 1/4 cup
Dried Mint  about a tablespoon
I mixed each pint jar amount in a bowl one at a time!

To use:
Put a 1/4 cup into a small muslin bag or large metal tea ball 
then run it under the water spicket in the tub.


Thursday, November 18, 2010

Homemade Lip Balm

I have not made this recipe yet but found it on-line and did not want to loose it!

All the ingredients can  be found at Mountain Rose Herbs!

Wouldn't these lip balms make great Christmas gift? So simple!

Tuesday, November 16, 2010

Lavender Lemonade

Lavender Lemonade

Make a lavender simple syrup- 1 cup sugar,1 cup water, 1/4 lavender flowers.
In sauce pan simmer on stove for about 10 minutes or so let cool then strain.
Its keeps in a jar for about 3 weeks in the fridge.

Take the juice of fresh squeezed lemons (I used about 8 organic)
Then add equal part water to juice.
Then add about 1/2 of your lavender simple syrup.

Lavender is good for :

•Abdominal complaints
•Loss of appetite
Lemons are a good source of vitamin C

This is a great drink it you have a cold and are trying to get some rest!

You can make endless flavored simple syrups to use with the lemons
example:  ginger,violets and pansies.

Happy cooking~

Monday, October 18, 2010

Cottage Blend {homemade herbal tea}

Cottage Blend {herbal tea}
my creation

2 kinds of mint {spearmint and ?}
Rose petals
1 cinnamon stick
lavender buds

Dehydrate flowers and herbs in food dehydrator or method you prefer

Place in a mason jar or canister.
 {store in a cool dark place}

Herbal teas are fun to make and most herbs are so easy to grow.

Other herbs and things one could {grow or buy} for use in a herbal tea are:

dried citrus peels

lemon balm

cat nip


ginger root


Peace and Love,

Sunday, October 17, 2010

Stuffed Zucchini

Stuffed Zucchini
In a large pot boil zucchini WHOLE for about 5 minutes.
{I used one medium sized for this recipe.
I was cooking for just me.}


In a skillet brown a small bit if bulk Italian sausage {I used 1/3 of a small tube}
You could also use a vegetarian sausage.
once browned add
1/4 cup frozen kennel corn
1 tablespoon chopped onion
1 tablespoon chopped red OR green bell pepper
1/4 cup shredded Parmesan cheese
2 tablespoons cream cheese

Cut steamed zucchini in half and with a melon scoop or a apple corer hollow out the center.
Place on a cookie sheet and add filling.

Top with dry Panko {a Japanese breadcrumb}

Bake for about 30 minutes at 350.

Peace and Love

Thursday, October 14, 2010

Flatout Good Veggie Pizza!

In a skillet with a tad of olive oil,
toast both sides of Flat-Out flat bread until crisp!

Cut and Saute Veggies:
Mushrooms,Onion,Swiss Chard and Zucchini
{You could also use a bit of garlic}

Oh the yummy smell of fresh garden veggies~
To your pizza {add tomato sauce if you wish} I did not
Then top with veggies and a bit of cheese!
I also added some fresh sniped herbs:
Parsley and Chives!

Pizza should be crisp.
Cut with pizza wheel and enjoy!
 Veggies used in the recipe that were from my garden were:
 Swiss Chard zuchinni,onion and herbs parsley and chives.

Peace and Love,

Monday, September 27, 2010

Fresh Garden Veggie Enchiladas

Veggie enchilada after baking

Garden Veggie Enchiladas

Fresh tomato sauce (made from garden tomatoes) you could also use canned
Envelope powered enchilada sauce mix (make as directed on package)

Corn tortillas
Cheddar or Colby/Jack cheese (small amount)

Veggies for the center:
Mushrooms sliced
Zucchini sliced into rounds
Onion chopped
Carrots steamed
Saute veggies in pan with olive oil until tender.

Picture of sauteed veggies before adding cheese and top layer!

Most of the veggies were from my garden!
(all but the mushrooms and carrots were from my garden,my carrots did not do good this year:( Most years I have a ton but not this year!)

I make single serve trays of enchilada~

I layer:
sauce,corn tortilla,then a bit more sauce...
next add sauteed veggies (about 1 generous cup)
Sprinkle with a bit of cheese (about 1/4 cup or less)
Top with another corn tortilla and a bit of enchilada sauce

Bake at 350 for about 35 minutes~ Enjoy

Peace and Love,

Thursday, September 23, 2010

How To Make Elderberry Syrup~

This elderberry syrup is a wonderful health remedy for flu's and cold.

Ingredients you will need.

1/2 dried elderberries or 1 cup fresh or frozen
1 cinnamon stick
5 whole clove
1 tablespoon freshly grated ginger
2 cup of water

1 cup of wild honey~

I hope you will enjoy making this recipe!

Peace and Love~

Tuesday, September 7, 2010

Yam and Black Bean Burritos

Yam and Black Bean Burrito

Boil and mash 1 yam (or orange sweet potato)

1 can of black beans rinsed and warmed

A bit of cheddar or other favorite cheese shredded

Corn tortillas

Ground Cumin

Olive oil for frying


Take corn tortilla and sprinkle with cumin

then layer a bit of each of the other ingredients

yams,black beans and cheese

fry in a bit of olive oil then fold and eat!

Your could top with fresh garden salsa if desired!


Peace and Love,


Monday, August 30, 2010

Golden Zucchini Fritters

                                                                Zucchini Fritters

2 small or 1 med zucchini (I used a golden zucc from my garden)

shred and use a towel to dry most or all the moister from the shreds

(about 2 cups)

To the shreds add:

1 teaspoon chopped garlic

1/2 cup bread crumbs (I used Italian) but you could use homemade dry bread crumbs with a pinch of Italian seasoning.

1/2 cup shredded Italian cheese blend


salt and pepper

To cook:

Heat up a few tablespoons of olive oil in the bottom of a large skillet.

Pat zucchini mixture into patties (they will be somewhat wet and mushy but should hold together) if they don't add some more bread crumbs.

Cook fritters until golden on first side then gently flip and cook the other side.

Plate up and sprinkle with a bit of cheese shreds and some fresh herbs (I used parsley and chives from my garden)

Dipping sauce:

I used Ranch dressing with pepper flakes sprinkled on top.

You could also use are marinara sauce or spaghetti sauce

I hope you all had a wonder summer!

Peace and Love,


Wednesday, June 9, 2010

My Homemade Dilled Tarter

My Homemade Dilled Tarter

1 cup Mayo
1/4 cup finely chopped onion
1/4 cup dill pickle relish (jarred) OR 
dill pickles done in food processor
1 tablespoon freeze dried dill (Light House brand)
1/2 teaspoon dry mustard powder
Juice of 1/2 a lemon
Salt and Pepper to taste

This is my original recipe all rights reserved~

Peace and Love,