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.

Saturday, September 29, 2012

Lime Cola



Lime Cola

12 ounces of your favorite cola beverage
1 whole lime, cut into quarters (*See note)
ice cubes (or) crushed ice

Fill a tall beverage glass with ice cubes, or crushed ice.

Squeeze juice from three of the lime quarters, over ice in glass.

Place the fourth quarter of lime in glass, lodging it in the ice.

Pour cola over the ice, and serve.

Yields: 1 serving

*Note: When making this drink, I only use half a lime (2 quarters) per each can of cola, and save the last 2 quarters of lime to make another drink for later.

Friday, September 28, 2012

Garden Fresh Tomato Soup

I really enjoy this soup. It has a nice buttery taste to it. I happen to come across this good, basic, tomato soup recipe at allrecipes.com, but I did tweak the recipe just a bit to suit my taste. This recipe is great for those who want to use up the numerous tomatoes they have in their vegetable garden. By the way, you can also freeze this soup.



Garden Fresh Tomato Soup

4 cups chopped fresh tomatoes
1 onion, finely chopped (1/2 of one large onion)
4 whole cloves, or use 1/8 tsp. ground cloves
2 cups chicken broth
2 tablespoons butter (I used 3 tablespoons)
2 tablespoons flour (I used 3 tablespoons)
1 teaspoon salt (I only used 1/2 teaspoon)
2 teaspoons granulated sugar

In a large stockpot over medium heat, combine the tomatoes, onion, cloves, and chicken broth. Bring to a boil, and gently boil for 20 minutes. (If making more than one batch of soup in the stockpot, like I did, I suggest covering the pot with a lid. This allows the vegetables to come to a boil much quicker. And after the vegetables come to a boil, remove the lid, and then I gently boil the vegetables for 25 minutes.)

Remove the stockpot from the heat, and run the vegetable mixture through a food mill into a large bowl, or pan. (I did try to remove any cloves I spotted, before running mixture through the food mill.) Discard any tomato/onion mixture left over in the food mill.

In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is light golden brown in color.

Quickly whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest of the tomato juice mixture.

Season soup with the salt and sugar.

Heat the soup through, then serve.

Yields: 6 servings


Tuesday, September 11, 2012

Cream of Tomato and Coconut Soup

I made this delicious soup for today's lunch. It tasted great with the sub sandwich we had from Subway. I so enjoy preparing soups with items I have in my pantry, plus it's always nice to try new soup recipes.

Cream of Tomato and Coconut Soup

1 tablespoon canola oil (or) vegetable oil
1/2 cup diced celery
1/2 cup diced yellow or white onion
1 (28 ounce) can tomato puree
1 teaspoon dried oregano
smidgen (It's half of a pinch) of ground cinnamon
1 whole bay leaf
1/2 teaspoon salt
1/8 teaspoon ground white pepper
1/8 teaspoon ground red pepper
1 (13.5 ounce) can coconut milk

In a large stock-pot (at least 3-quart size), sauté the celery and onion in the canola or vegetable oil until tender, for about 10 minutes. (I sautéed the vegetables over a low simmer, so the onion wouldn't burn.)

After the vegetables are cooked, stir in the tomato puree, oregano, and cinnamon.


Place the bay leaf in the center of the pot.

Turn up the heat to a simmer, cover the pot, and simmer for 10 minutes.

After simmering the tomato/vegetable mixture, turn off the heat, remove the bay leaf, then stir in the coconut milk.

Transfer a third of the soup to a jar blender, be sure to hold onto the lid of the blender while blending the soup. (If need be, place a hand towel over the lid while blending.) Puree the soup until smooth (about 15-20 seconds).


Add the puréed soup to a heat-proof bowl, and continue blending the remaining soup (in two more batches), and adding any remaining soup to the heat-proof bowl until ready to add all of the soup back to the pot to reheat the soup.

Reheat (simmer) the soup 5-10 minutes.

Season the warm soup with the salt, pepper, and red pepper.

Yields: 5-1/2 cups

*Note: The amount of spice/seasonings I added, I did so according to taste, so if you'd like to add more salt, white pepper, and red pepper, add according to your taste as well.

Summertime Iced Tea

I happen to come across this iced tea recipe at food.com which Nif originally posted the recipe, but I did tweak the recipe to suit my taste. When making the tea, I used fresh spearmint leaves from my garden, plus I added more. I also added more tea bags, and used a 12 ounce can of lemonade concentrate, to almost fill a gallon size jar, so I had more iced tea to enjoy.



Summertime Iced Tea

8 cups water
14 orange pekoe and black tea bags
25 fresh spearmint leaves
1 cup sugar
1 (12 oz.) can frozen lemonade concentrate
4 cups cold water
lemon slices, to garnish
sprigs of fresh spearmint, to garnish
1 gallon size heat-proof glass jar

Place the spearmint leaves and tea bags in a heat-proof gallon size jar.

In a large saucepan, bring the 8 cups of water to almost a boil, just until you see a few bubbles starting to come to the surface.

Pour the heated water into the large heat-proof jar; cover the jar with a glass plate. I used an 8-1/2 inch glass dessert plate, and let stand for 15-20 minutes.

After the tea has steeped, discard the tea bags and mint leaves. Add the sugar, and stir thoroughly.

Cover the jar with the plate, and let set at room temp to cool. (I let mine sit for 1 hr. & 30 mins.)

Now add the frozen lemonade and cold water; stir well.

Refrigerate to chill and serve later, or pour into beverage glasses filled with a few large ice cubes, and serve immediately.

Garnish beverage glasses with lemon slices, and sprigs of fresh spearmint leaves, if desired.

Yields: 108 ounces of tea

Note: I just wanted to let everyone know... The other day I made this iced tea, but found I only had 12 mint leaves, so I also used 2 Bigelow Plantation Black Spearmint Tea Bags (along with 12 black flavored tea bags). I felt the taste of the spearmint really came through, and the tea was quite refreshing and delicious!

Thursday, September 6, 2012

Jax and Jenny

Below are pictures of our new furbaby grandson Jax. He sure is cute, and what a sweetie he is, but like new pups, he needs discipline and needs to learn some manners, as my daughter Jen would say. Jax is Jen & Shennon's furbaby boy.







Our daughter Jenny with Jax.