I used to spend tons of $$ on buying sweet tea. Then I got a tea brewer....it broke. Now I'm broke so I make my own tea. It's very simple and tastes just as though you are at a diner in Georgia.No picture is necessary, if you don't know what sweet tea should look like and you need a picture...you're a moron and should just kill yourself.
YOU WILL NEED:
6 tea bags
a 1 gallon container
2 cups sugar
boil water, it doesn't matter how much, you eventually fill it up to a gallon.
turn off heat, place 6 heat bags in the water.
Let the tea steep for AT LEAST 1 hour. I've forgotten about it all day before and it's just as good.
throw the tea bags away and pour into the gallon container
add 2 cups of sugar and mix well, until the sugar dissolves, add water up to a gallon, mix. drink.
That's it. It's the best sweet tea I have ever made. better than the tea brewer and store bought stuff.
The following recipe is a compilation of several sources I found online. it's amazingly easy. Now, if you like saucy ribs, this is for you. I'm not all about that dry rub crap.
I generally go to Sam's Club and get a big pack of pork ribs, then separate them into meal time quantities. They get frozen until needed and defrost pretty fast. I think the best part of this meal for me is that it take NO PRE-PLANNING or extra shopping. I usually serve it with corn on the cob (I always have on hand, meal portion separated and frozen too) and a pasta or potato salad of some sort. I have all ingredients on hand usually.
WHAT YOU NEED:
a pot big enough to boil your ribs in
garlic and herb blend (optional, can use Italian blend too)
your favorite BBQ sauce
Fill up your pot with enough water to cover your ribs, then add your herbs and spices. Now, I don't measure, just dump. There really is no reason to measure, they are just being used to flavor the meat and keep it tender. bring the water to a boil, then add your ribs and boil them for 30 min.
Preheat your oven to 375 while you boil your ribs.
After your ribs done boiling, pat them dry and generously brush them with your favorite BBQ sauce, on both sides. Bake for 40min-1 hour.
THAT'S IT. They are awesome, easy and totally worth a try.
Is there anything that I can do with this? It's the water/seasonings that I boiled the ribs in. It seems like I should be able to cook this down, freeze it and use it for another purpose.
I will happily take suggestions for re purposing this. Seems like a waste to go down the drain...yummy rendered fat and spices have to be good for something.
I am well aware that you can find MANY other blogs with instructions for making these, but I have a few trial and error tips....and I'm awesome, so my blog wins.
WHAT YOU NEED:
flat bottom ice cream cones
1 box of cake mix (and ingredients on box)
2 containers of icing
icing piping set
1 large robe gift box
exacto knife (or something similar)
cup cake liners
cup cake pan
I just really want to be that AWESOME mom that makes cool things. I always liked those moms when I was a kid, and now, since I have time (I'm a stay at home mom) I would be a totally lazy turd of a mom if I just bought a box of cupcakes at the grocery store. I have this kind of fantastical view of how the world should be and moms staying at home making fancy cupcakes is a big part of that world.
Start off by making the cake batter as directed on box. I used Betty Crocker Funfetti and the Joy multi colored cone, 5 year olds just love funfetti! Put the cup cake liners in your cupcake pan. Pour the batter in 1/2 to 2/3 full then place the cones on top on the better, pressing them slightly into the batter. See below
Cook these bad boys for about 18 minutes on 350. Now, the cones will tilt as they batter rises, this is totally fine and there is nothing you can do to keep them straight, so don't screw with it, just sip some wine and let them be. The icing will pretty much cover up the unevenness of the cake in the cone. Out of ALL 18 only 1 came out straight. Once they are done, let them set at room temp for 30 minutes before you remove the liners to ice them.
While my cones were cooking I had my husband cut out 18 circles in the robe box, this will be used to keep the cones upright while I ice them and then also for disaster free transportation. Now, this next part kinda sucked. Totally a learning curve. I used a Wilton brand cupcake decorating set, it came with several sizes of tips and plenty of icing bags. I used the 1M tip to make the "ice cream" style swirl. I also used Wilton cake decorating icing. This part I will change in the future. Right out of the container the icing is WAY too hard to squeeze though the tip, carpel tunnel anyone? We ended up mixing in about 2 tablespoons of water in each container to soften it up. Next time I am trying normal cake icing,
So, swirl it on top of the cakes, try to cover up the entire cake, making it look like a soft serve ice cream cone. Once you're all done, sprinkle the tops and you are DONE!
Just cover them loosely with plastic wrap to keep them from drying out
I know I promised recipes a looong time ago, but today I actually remember to take a picture of my creation., so here you go.
We are trying to be more frugal with our grocery spending, the tough part is though, buying fresh food is WAY more expensive than processed foods. This week I searched for a new recipe using things I already had, particularly apple chicken sausage.
First of all, some things about my family and pantry.
I have two 4 year olds and a husband that is a pretty picky eater, so I have to be careful with what I make. I'm not cool with wasting food, so I try to limit what I make to only have one adult portion (2 kid portions) of left overs, so if it sucks or we forget about it, no biggie.
I also don't like processed foods. Don't get me wrong, I've totally used those home style bakes and others like it in a pinch, but I really don't like to. I NEVER feed my family microwave dinners (except when there is a babysitter for the kids....). I stock up on canned diced tomatoes and always have onions and potatoes around. I buy my meats in bulk if I can and separate and freeze them in meal sizes, I also buy pasta and rice in bulk and separate (if they don't some pre-seperated). I try to plan my family meals 2 weeks at a time and adjust as needed.
APPLE CHICKEN SAUSAGE AND PASTA IN A CREAMY TOMATO SAUCE
3/4 lb pasta (rotini or penne is best)
1/2 cup heavy whipping cream (maybe a bit more)
3-4 links of apple chicken sausage
1 can of diced tomatoes
2 cloves of garlic, minced
1/2 of a medium onion (a whole small one) diced
add tomatoes, onion, garlic and whipping cream to a skillet, salt and pepper to taste, cook on medium for 10-15 minutes (until onion is softer and sauce is thickened)
boil water and cook pasta to al dente, drain and set aside
cut up sausage and brown in a pan, set aside
when the sauce is thickened, add sausage and cook for another 5 min.
*the sauce might get too thick at this point and you might need to add a SMALL amount of whipping cream.
then add the sauce/sausage to the pasta, mix it all in
yum yum eat it up!
please let me know if you tried this and liked or changed it at all