About Me

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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Friday, August 26, 2011

Homesteaders Casserole

I got this recipe out of a magazine about 30 years ago, it's from Kraft. It's an all-in-one casserole dish made with mashed potatoes, breakfast sausage links, green beans, onions, pimientos, and Velveeta cheese. This is really good comfort food!



Homesteaders Casserole

1 (9 oz.) pkg. frozen cut green beans, cooked & drained
2 tablespoons finely chopped onions
1 (2 oz.) jar diced pimiento, drained
4 cups hot cooked mashed potatoes
1 lb. pork sausage links, cooked & drained (*See note)
8 oz. Velveeta Cheese Spread, sliced & divided

Combine the green beans, onions and pimiento.

In a 2-1/2 quart casserole baking dish, add the mashed potatoes.

Put half of the cheese slices on top the potatoes.

Place the green bean mixture over the cheese slices.

Top with the cooked pork sausage links.

Cover the casserole, and bake for 30 minutes in a 350º oven.

Top with the remaining cheese slices, and continue baking until the cheese melts, then serve. Be careful when eating, as this dish is quite hot (temp-wise).

Yields: 4-5 servings

*Note: You could substitute fresh cooked green beans for the frozen-cooked green beans. I cooked my fresh green beans with a 1/2 cup of water, and sprinkled them with a bit of salt & pepper, and cooked them in a 900 watt microwave oven for 13 minutes (stirring the beans half way through the cooking time). Also, when cooking the potatoes, I added a few cloves of fresh garlic to the pot of water, and when the potatoes were done cooking and drained, I added several pats of butter, a bit of half-and-half cream, plus I sprinkled the mashed taters with freshly cracked black pepper, and added some Mrs Dash Table Blend Seasoning. 
Also...  for the sausages, you can use Swift Premium Brown 'N Serve Sausages, as shown in photo above.

Thursday, August 4, 2011

Sweet Lime Iced Tea

During the Summer I make several gallons of this iced tea. I never thought adding lime juice to iced tea, could taste sooo good! It's a nice change from the sweetened lemon iced tea I usually make.



Sweet Lime Iced Tea

6 cups boiling water
7 tea bags (I used orange pekoe & black)
3/4 cup sugar, plus 2-1/2 tablespoons of sugar
2 limes (Plus half of one lime, see *note)

In a (2-quart) heat-proof glass pitcher, add the tea bags to it. (If the tea bags have strings attached, be sure to remove them first.)

Pour boiling water over tea bags in the pitcher. Cover the pitcher, and allow tea to steep for 45 minutes. (I covered the pitcher with saran wrap.)

After the has steeped for 45 minutes, remove tea bags from the pitcher, and discard them.

To the pitcher, add the 3/4 cup of sugar, plus the 2-1/2 tablespoons of sugar; stir thoroughly to dissolve the sugar.

Add the juice of 2 limes to the pitcher, and stir. (For more lime flavor, add the juice from half of a lime as well.)

Let the tea cool to room temperature, then place tea in the refrigerator to chill.

Pour chilled tea into glasses filled with ice. Serve tea immediately.

Yields: About 55 ounces

*Note: For more lime flavor, add the juice of 2 and a 1/2 limes. Also, I usually double this recipe, and make the tea in a gallon size glass jar. Then I'll use 12 cups of boiling water, 14 tea bags, 1-1/2 cups of sugar, plus a 1/3 cup of sugar, and the juice of 4 limes (possibly 4-1/2 limes). This makes: 13-1/2 cups of tea (or) 105-ounces. One more thing I wanted to mention, if using a gallon size glass jar to make the tea, I'll cover the jar with an 8-1/2 inch glass dinner plate, while the tea is steeping.

Wednesday, August 3, 2011

Sugar Free Strawberry Iced Tea

This is a delicious sugar free strawberry flavored iced tea. The ingredients I used to make this tea were... orange pekoe & black tea, and 1 packet of Wal-mart's Great Value Sugar Free Strawberry Flavored Drink Mix.



Sugar Free Strawberry Iced Tea

9 regular size tea bags (orange pekoe & black tea)
8 cups water, divided
1 packet sugar free strawberry flavored powdered drink mix
.......... .......... .......... .......... .......... .......... .......... .......... ..........

Place tea bags in a 2-quart size glass pitcher.

In a medium size saucepan, bring 4 cups of water all most to a boil. Remove pan from heat as soon as you see bubbles start to come to the surface.

Pour the hot water over the tea bags in the glass pitcher. Cover pitcher with a plastic wrap, and let tea steep for 1 hour.

After one hour; carefully squeeze the tea/water from the tea bags into the pitcher; stir, then discard the tea bags. Cover the pitcher, then let sit until the tea has cooled down a bit more.

Once the tea has cooled; add the packet of sugar free strawberry flavored drink mix, and the 4 cups of cold water into the pitcher, and stir.

Refrigerate the tea until it's chilled.

Serve tea in a glass filled with ice.

Yields: 2-quarts


Iced Hazelnut-Caramel Coffee Chiller

While I enjoy hazelnut flavored coffees, I also enjoy caramel flavored coffees, so I decided to mix the two ingredients together to make this decadent beverage! Making this drink involves preparing coffee flavored ice cubes a head of time, one day prior to serving, so be sure to read through the instructions before making this drink.



Iced Hazelnut-Caramel Coffee Chiller

1/3 cup instant coffee (Maxwell House or Folgers)
1/2 cup granulated sugar
1/2 cup hot water
1/3 cup hazelnut flavored liquid coffee creamer
1/8 teaspoon ground cinnamon
4 cups 2% milk (use 2/3 cup per each serving)
24 ice cubes (use 4 ice cubes per each serving)
Smucker's Caramel Sundae Syrup
Reddi Wip Dairy Whipped Topping

In a bowl or coffee cup, add the instant coffee, granulated sugar, and hot water; stir thoroughly to dissolve the coffee and sugar.

Add the sweetened coffee mixture to a pitcher. Stir in the hazelnut liquid coffee creamer and cinnamon. Pour coffee mixture into ice cube trays. Place the ice cube trays in the freezer. (I let the flavored coffee mixture set over night in the freezer.)

The next morning I noticed the coffee mixture did not harden completely, so I removed the coffee cubes with a butter knife, and then transferred the coffee cubes to an empty Cool Whip container, and when I needed to add the flavored coffee mixture to the blender, I would scoop out the slightly frozen flavored coffee with a tablespoon. (I think the next time I make this, I'll skip the step of pouring the flavored coffee liquid into the ice cube trays, and just pour it in an empty bowl container with a lid, and just scoop out what I need to add to the blender.)

To make the iced coffee chiller per each serving:  
Add 3 tablespoons of the slightly frozen coffee mixture into a blender. Then add a 2/3's cup of milk, 1 tablespoon of the caramel syrup, and 4 ice cubes. (Ice cubes which were made with water.) I used 8-10 mini ice cubes, rather than 4 regular size ice cubes. (The 8 mini ice cubes is about equal to the 4 regular size ice cubes.)

Blend ingredients until slushy, then pour into a glass or mug. Top with a generous amount of the whipped topping, then drizzle on a bit of the caramel sundae syrup, and serve.

Yields: About 6 servings

Vanilla Mocha Iced Coffee

This Vanilla Mocha Iced Coffee is delicious topped with whipped cream. But, I also make two versions of this coffee. While the 1st coffee is made with the ingredients I've mentioned, the 2nd coffee I make, I use less coffee, less chocolate syrup, plus I omit the sugar and whipped topping all together. Before making this coffee, just be sure to read the note following the recipe.


(The photo shown on the left, was topped with Reddi Wip,
and the photo on the right, is without the whipped topping.)


Vanilla-Mocha Iced Coffee

1 cup cold water
1 tablespoon instant coffee granules
2 teaspoons instant coffee granules
2 tablespoons French Vanilla Liquid Coffee Creamer
2 teaspoons Hershey's Chocolate Syrup
1 teaspoon granulated sugar
2 scoops vanilla ice cream
ice cubes
Reddi Wip Dairy Whipped Topping, optional

In a coffee cup, add the cold water and instant coffee.

Place coffee cup in microwave and heat the coffee through.

When done heating, stir coffee, and place cup in the refrigerator to chill the coffee.

Once the coffee has chilled, add it to a blender, along with the liquid coffee creamer, chocolate syrup, sugar, and ice cream. Blend everything together in your blender.

Add ice cubes to a tall beverage glass.

Pour blended coffee mixture over the ice cubes, and serve.

If desired, garnish iced coffee with a dollop of Reddi Wip.

Yields: 1 serving

Note: To make the iced coffee using less coffee and less chocolate... only add 1-1/2 tablespoons of the instant coffee, and 1-1/2 teaspoons of the chocolate syrup, but omit the sugar. Add the other ingredients listed above, and mix according to thee above directions.

Iced Mocha Coffee


(The photo shown on the left, was topped with Cool Whip,
and the photo on the right, is without the whipped topping.)


Iced Mocha Coffee

8 ounces cold water
1 tablespoon instant coffee (Maxwell House or Folgers)
3 tablespoons chocolate syrup
4 tablespoons half-and-half cream
1 to 2 individual packets of Splenda No Calorie Sweetener
ice cubes
Cool Whip (optional ingredient)

In a large coffee cup or coffee mug, add the water and instant coffee. (I added the ingredients to one 16-ounce coffee mug.) Place coffee cup or mug in a microwave, and microwave until coffee is heated through.

Stir the coffee, and place cup or mug in the refrigerator for 30 minutes; to chill.

To the cup or mug, add the chocolate syrup, half-and-half cream, plus 1-2 packets of Splenda; (I used 1-1/2 packets) stir to mix.

Add ice cubes to a tall beverage glass. Pour coffee over the ice cubes, and top it with a dollop or two of Cool Whip.

This makes: One serving (1-1/3 cups, or 11-ounces)

Coffee Slushie

I came across this recipe at Kraft's recipe website, and have made it several different ways. I've even substitute coffee flavored ice cubes for the ice cubes made with water, plus I've also substituted flavored liquid coffee creamers in place of the milk, but then I would omit the sugar all together, as the flavored coffee creamers added enough sweetness to the slushie(s). In all, I enjoyed these coffee slushie(s). They surely hit the spot on a hot summer's day!



Coffee Slushie

1 tablespoon instant coffee (Maxwell House or Folgers)
1 cup ice cubes
1/2 cup milk (I used 2% milk)
2 tablespoons sugar

Add ingredients to blender.
Cover, and blend on high until ice is crushed.
Pour slushie into a glass and serve.
Yields: About 1-3/4 cups

Substitution: Instead of adding water ice cubes, add coffee ice cubes, which are made with a strong coffee, (double strength) and omit adding the instant coffee all together.

Variations:
Vanilla Slushie - To make a vanilla slushie, add 1 teaspoon of pure vanilla extract to the blender, before blending the ingredients together.

French Vanilla Slushie - Substitute 1/2 cup of French Vanilla liquid coffee creamer in place of the milk, and omit the sugar all together.

Hazelnut Slushie -Substitute 1/2 cup of Hazelnut liquid coffee creamer in place of the milk, and omit the sugar all together.

Tiramisu Slushie - Substitue1/2 cup of Tiramisu liquid coffee creamer in place of the milk, and omit the sugar all together.

Note: I'm sure other flavored liquid coffee creamers would be a good substitute in place of the milk. I just haven't tried any of the others just yet!


Brown Sugar Iced Coffee

Roxygirl at food.com inspired me to make this delicious tasting iced coffee, but I did modify the recipe to my liking.



Brown Sugar Iced Coffee

1 cup cold water
1 tablespoon instant coffee (Maxwell House or Folgers)
1/4 cup half-and-half cream
4 tablespoons dark brown sugar
6 large ice cubes (8-oz. of ice)
Topping: Cool Whip (or) Reddi Wip

Heat water on top the stove, then add the hot water and instant coffee to a 1-cup glass measuring cup, and stir. (I just add the water and instant coffee to a coffee cup, and microwave it till the coffee is hot enough.)

Place measuring cup or coffee cup, in the refrigerator for at least 35 minutes, to chill the coffee.

Add the chilled coffee to a blender, along with the remaining ingredients, and blend on high until the ice cubes have dissolved into the liquid (about 30-35 seconds).

Pour iced coffee into a tall beverage glass, (enough to hold 24 ounces of coffee), and top with either Cool Whip or Reddi Wip Whipped Topping, and serve.

Yields: 1 large serving (24 ounces)

Iced Coffee Frappe

Boy was this a treat! Sydney Mike at food.com, inspired me to make this iced coffee frappe. The original recipe states to use double strength brewed coffee, but I opt to make this with an instant coffee.




Iced Coffee Frappe

2 tablespoons instant coffee (Maxwell House or Folgers)
8-ounces cold water
1/2 cup heavy whipping cream
1 tablespoon chocolate syrup
2 tablespoons granulated sugar
1 cup ice cubes (I used 16 mini ice cubes)
Reddi Wip Dairy Whipped Topping, to garnish the coffee
Additional chocolate syrup, to garnish the coffee
..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... .....

Add water and instant coffee to a coffee cup. Place coffee cup in the microwave, and microwave until coffee is heated through.

Place heated coffee in the refrigerator, to chill the coffee. (I found the coffee was chilled within 1 hour).

Add the chilled coffee, whipping cream, 1 tablespoon of chocolate syrup, 2 tablespoons of sugar, and the ice cubes into a blender; process until smooth (for about 1 minute).

Pour iced coffee into a large beverage glass (or 2 small glasses). Top the iced coffee(s) with a generous dollop of the Reddi Wip, and drizzle on a bit of chocolate syrup, and serve.

Yields: 2-1/2 cups of iced coffee frappe

Note: When making this coffee, you could substitute a double strength, already brewed, chilled coffee, for the 8 ounces of "instant" chilled coffee. Also, you can substitute 3 individual packets of Splenda, for the 2 tablespoons of granulated sugar.


Cherry Lemonade

Marg (CaymanDesigns) at food.com, inspired me to make this lemonade. The maraschino cherry juice gave this lemonade a lovely shade of pink and a hint of cherry flavor. When making this lemonade, I used a bottled lemon juice rather than fresh lemon juice, as that is what I had on hand, and it tasted great!



Cherry Lemonade

1-1/4 cups lemon juice, bottled or fresh
3/4 cup granulated sugar
1/2 cup maraschino cherry juice
4 cups cold water
crushed ice, or ice cubes
lemon slices, to garnish beverage
maraschino cherries, to garnish beverage

In a pitcher, add the lemon juice and sugar; stir to combine.

Add the cherry juice and water; stirring briskly to mix.

Add crushed ice or ice cubes to a beverage glass.

Add cherry lemonade to the glass filled with ice.

Garnish each glass with a lemon slice and a maraschino cherry.

Yields: 1-1/2 quarts (48-ounces)