Pamper Yourself With International Delight Coupon
Flavored coffee is a nice way to indulge and pamper yourself. Whether you want to relax and warm up or want a pick-me-up while you cool off, you can do it with the many flavors of International Delight. Not a coffee drinker? No problem! They have great recipes that don’t include coffee, from orange cream floats to vanilla mint cocoa.
The next time you want to pamper yourself, use this special offer to help get the ball rolling.
Monday, January 11, 2010
Wednesday, December 30, 2009
New Year's Good Luck Foods
Traditional New Year foods are also thought to bring luck. Many cultures believe that anything in the shape of a ring is good luck, because it symbolizes "coming full circle," completing a year's cycle. For that reason, the Dutch believe that eating donuts on New Year's Day will bring good fortune.
Many parts of the U.S. celebrate the new year by consuming black-eyed peas. These legumes are typically accompanied by either hog jowls or ham. Black-eyed peas and other legumes have been considered good luck in many cultures. The hog, and thus its meat, is considered lucky because it symbolizes prosperity. Cabbage is another "good luck" vegetable that is consumed on New Year's Day by many. Cabbage leaves are also considered a sign of prosperity, being representative of paper currency. In some regions, rice is a lucky food that is eaten on New Year's Day.
Many parts of the U.S. celebrate the new year by consuming black-eyed peas. These legumes are typically accompanied by either hog jowls or ham. Black-eyed peas and other legumes have been considered good luck in many cultures. The hog, and thus its meat, is considered lucky because it symbolizes prosperity. Cabbage is another "good luck" vegetable that is consumed on New Year's Day by many. Cabbage leaves are also considered a sign of prosperity, being representative of paper currency. In some regions, rice is a lucky food that is eaten on New Year's Day.
Friday, December 25, 2009
Sugar Plum Dip
A friend on Facebook shared this and it sounds YUMMO!
SUGAR PLUM DIP: good with meatballs:
1/2 cup cranberries, finely chopped 2 teaspoons dry mustard 1/8 teaspoon ground red pepper 1/2 cup sugar-free grape jelly 1 teaspoon lemon juice Combine all ingredients in a small saucepan,and cook over medium heat until thoroughly heated.
Serve dip warm.
8 Yield: 3/4 cup
You can find me on Facebook too: http://facebook.com/lunawolf
SUGAR PLUM DIP: good with meatballs:
1/2 cup cranberries, finely chopped 2 teaspoons dry mustard 1/8 teaspoon ground red pepper 1/2 cup sugar-free grape jelly 1 teaspoon lemon juice Combine all ingredients in a small saucepan,and cook over medium heat until thoroughly heated.
Serve dip warm.
8 Yield: 3/4 cup
You can find me on Facebook too: http://facebook.com/lunawolf
Sunday, December 20, 2009
Herbal Healing Teas
Recipes for Herbal Healing Teas
Cold and Flu Tea
1 part peppermint
1 part yarrow
1 part boneset
1 part elder flower
A few drops of vinegar and honey to taste
Place two to four tablespoons of the herb mixture into an empty glass,
ceramic, or stainless steel container. Boil a quart of water; pour over
herbs; cover; steep for at least ten minutes, then strain. The tea will
become more bitter the longer you brew it, so feel free to adjust the
vinegar and honey to taste.
Sleepytime Tea
1 part valerian
1 part passionflower
1 part skullcap
To make a quart of tea, place two to four tablespoons of the herb mixture
in
a glass, ceramic, or stainless steel container; boil water and pour over
herbs; cover and steep for at least 10 minutes; strain.
Soothing Tea
1 part oatstraw
1 part linden flower
1 part lemon balm
1 part passionflower
Place two to four tablespoons of herbs in a glass, ceramic, or stainless
steel container; boil water and pour herbs; cover and steep for at least 10
minutes; strain.
Cold Prevention
1 part horsetail
1 part alfalfa
1 part nettle
1 part red clover 1 part red raspberry
Licorice, orange peel, or anise seed to taste
Pour a quart of boiling water over two to four tablespoons of herbs; cover
and steep for at least 10 minutes--even overnight; strain.
Laxative Tea - Drink At Bedtime
1 part senna leaves
1 part buckthorn bark
1 part anise seed
1 part fennel seed
1/2 part licorice root
Steep 1 tablespoon in 1-1/2 cups boiling hot water for 10 minutes. Sweeten
as desired
Digestion
2 parts peppermint leaf
1 part fennel seed
1 part anise seed
1/2 part ginger root
Steep 1 tablespoon in 1 cup boiling water. Sip slowly.
Immunity Booster
- three cups a day during cold or flu
2 parts echinacea root
1 part hyssop
1 part peppermint leaf
1 part thyme
Steep 2 tablespoons in 1 cup of boiling hot water.
Sore Throat/Laryngitis
1 part marshmallow root
1 part mullein
1 part licorice root
1 part blue malva flowers
Mix in equal parts. Steep 1 teaspoon in 1/2 cup boiling hot water. Sweeten
with honey or rice syrup.
Ginseng Tonic Tea - for fatigue
1 part white Asian ginseng root
1 part red Asian ginseng root
1/2 part Chinese licorice root
1/2 part Chinese red jujube date
Steep 1 tablespoon in 1 cup of boiling hot water.
Cold and Flu Tea
1 part peppermint
1 part yarrow
1 part boneset
1 part elder flower
A few drops of vinegar and honey to taste
Place two to four tablespoons of the herb mixture into an empty glass,
ceramic, or stainless steel container. Boil a quart of water; pour over
herbs; cover; steep for at least ten minutes, then strain. The tea will
become more bitter the longer you brew it, so feel free to adjust the
vinegar and honey to taste.
Sleepytime Tea
1 part valerian
1 part passionflower
1 part skullcap
To make a quart of tea, place two to four tablespoons of the herb mixture
in
a glass, ceramic, or stainless steel container; boil water and pour over
herbs; cover and steep for at least 10 minutes; strain.
Soothing Tea
1 part oatstraw
1 part linden flower
1 part lemon balm
1 part passionflower
Place two to four tablespoons of herbs in a glass, ceramic, or stainless
steel container; boil water and pour herbs; cover and steep for at least 10
minutes; strain.
Cold Prevention
1 part horsetail
1 part alfalfa
1 part nettle
1 part red clover 1 part red raspberry
Licorice, orange peel, or anise seed to taste
Pour a quart of boiling water over two to four tablespoons of herbs; cover
and steep for at least 10 minutes--even overnight; strain.
Laxative Tea - Drink At Bedtime
1 part senna leaves
1 part buckthorn bark
1 part anise seed
1 part fennel seed
1/2 part licorice root
Steep 1 tablespoon in 1-1/2 cups boiling hot water for 10 minutes. Sweeten
as desired
Digestion
2 parts peppermint leaf
1 part fennel seed
1 part anise seed
1/2 part ginger root
Steep 1 tablespoon in 1 cup boiling water. Sip slowly.
Immunity Booster
- three cups a day during cold or flu
2 parts echinacea root
1 part hyssop
1 part peppermint leaf
1 part thyme
Steep 2 tablespoons in 1 cup of boiling hot water.
Sore Throat/Laryngitis
1 part marshmallow root
1 part mullein
1 part licorice root
1 part blue malva flowers
Mix in equal parts. Steep 1 teaspoon in 1/2 cup boiling hot water. Sweeten
with honey or rice syrup.
Ginseng Tonic Tea - for fatigue
1 part white Asian ginseng root
1 part red Asian ginseng root
1/2 part Chinese licorice root
1/2 part Chinese red jujube date
Steep 1 tablespoon in 1 cup of boiling hot water.
Tuesday, December 15, 2009
Cotton Candy Cake
4 sticks (1 pound) unsalted butter, at room temperature
1 tablespoon pure vanilla extract
1½ cups sugar
6 large egg whites
Red food coloring
One 9-inch round, 3-inch-deep yellow cake, made from 1 box cake mix
One 6- or 7-inch round, 3-inch-deep yellow cake, from 1 box cake mix
One 8- to 10-ounce jar raspberry preserves
Cotton candy and assorted round pink and red candy or gumballs, for
decorating
Using an electric mixer, cream the butter and vanilla.
In a separate heatproof bowl, whisk together the sugar and egg whites.
Place over a pan of barely simmering water, whisking, just until the
sugar dissolves.
Remove from the heat and beat with clean mixer blades on high speed
until the mixture cools to room temperature and forms stiff peaks, about
5 minutes.
Lower the speed and add the creamed butter a few tablespoons at a time
(the mixture will look broken and curdled).
Slowly mix in the rest of the butter until combined.
Beat on high until smooth, about 10 minutes.
Add a drop of red food coloring and beat until uniform in color.
Cover with plastic wrap until ready to use.
Using a long serrated knife, slice each cake horizontally into 2 even
layers.
Dab a bit of the preserves onto each cardboard round and place one
corresponding cake layer on top.
Spread the remaining preserves on the 2 bottom layers, then spread about
½ cup frosting over the preserves.
Top with the remaining 2 cake layers.
Apply a thin layer of frosting to each double-layer cake to seal in the
crumbs.
Refrigerate for 30 minutes to set slightly.
Cover the tops and sides of each cake with the remaining frosting, then
place the small cake and its cardboard on top of the large cake.
Top with cotton candy and decorate with the candies
1 tablespoon pure vanilla extract
1½ cups sugar
6 large egg whites
Red food coloring
One 9-inch round, 3-inch-deep yellow cake, made from 1 box cake mix
One 6- or 7-inch round, 3-inch-deep yellow cake, from 1 box cake mix
One 8- to 10-ounce jar raspberry preserves
Cotton candy and assorted round pink and red candy or gumballs, for
decorating
Using an electric mixer, cream the butter and vanilla.
In a separate heatproof bowl, whisk together the sugar and egg whites.
Place over a pan of barely simmering water, whisking, just until the
sugar dissolves.
Remove from the heat and beat with clean mixer blades on high speed
until the mixture cools to room temperature and forms stiff peaks, about
5 minutes.
Lower the speed and add the creamed butter a few tablespoons at a time
(the mixture will look broken and curdled).
Slowly mix in the rest of the butter until combined.
Beat on high until smooth, about 10 minutes.
Add a drop of red food coloring and beat until uniform in color.
Cover with plastic wrap until ready to use.
Using a long serrated knife, slice each cake horizontally into 2 even
layers.
Dab a bit of the preserves onto each cardboard round and place one
corresponding cake layer on top.
Spread the remaining preserves on the 2 bottom layers, then spread about
½ cup frosting over the preserves.
Top with the remaining 2 cake layers.
Apply a thin layer of frosting to each double-layer cake to seal in the
crumbs.
Refrigerate for 30 minutes to set slightly.
Cover the tops and sides of each cake with the remaining frosting, then
place the small cake and its cardboard on top of the large cake.
Top with cotton candy and decorate with the candies
French Chocolate Candies
12 oz. pkg. chocolate chips
1 c. chopped walnuts
3/4 c. condensed milk
1 tsp. vanilla
1/8 tsp. salt
2 or 3 bottles chocolate sprinkles
Melt chocolate chips over medium heat, stir in nuts, milk, vanilla and
salt. Cool 5 minutes and shape into 2 inch balls and roll in chocolate
sprinkles. Makes about 50 pieces of candy
1 c. chopped walnuts
3/4 c. condensed milk
1 tsp. vanilla
1/8 tsp. salt
2 or 3 bottles chocolate sprinkles
Melt chocolate chips over medium heat, stir in nuts, milk, vanilla and
salt. Cool 5 minutes and shape into 2 inch balls and roll in chocolate
sprinkles. Makes about 50 pieces of candy
French Chocolate Christmas Candies
12 oz. pkg. chocolate chips
1 c. chopped walnuts
3/4 c. condensed milk
1 tsp. vanilla
1/8 tsp. salt
2 or 3 bottles chocolate sprinkles
Melt chocolate chips over medium heat, stir in nuts, milk, vanilla and
salt. Cool 5 minutes and shape into 2 inch balls and roll in chocolate
sprinkles. Makes about 50 pieces of candy
1 c. chopped walnuts
3/4 c. condensed milk
1 tsp. vanilla
1/8 tsp. salt
2 or 3 bottles chocolate sprinkles
Melt chocolate chips over medium heat, stir in nuts, milk, vanilla and
salt. Cool 5 minutes and shape into 2 inch balls and roll in chocolate
sprinkles. Makes about 50 pieces of candy
Sunday, December 13, 2009
Golden Lemon Bread
Golden Lemon Bread
1/2 cup shortening
1 cup sugar
2 eggs
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons grated lemon peel
2 to 3 tablespoons lemon juice
In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well After each addition. Combine the flour, baking powder and salt; add to creamed mixture Alternately with milk.
Pour into a greased 8-in. X 4-in. X 2-in.
Loaf pan. Bake at 350� for 55-60 minutes or until a toothpick inserted near the center Comes out clean. Place pan on a wire rack.
Combine the glaze Ingredients; immediately pour over warm bread. Cool completely before removing from pan.
Yield: 1 loaf.
1/2 cup shortening
1 cup sugar
2 eggs
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons grated lemon peel
2 to 3 tablespoons lemon juice
In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well After each addition. Combine the flour, baking powder and salt; add to creamed mixture Alternately with milk.
Pour into a greased 8-in. X 4-in. X 2-in.
Loaf pan. Bake at 350� for 55-60 minutes or until a toothpick inserted near the center Comes out clean. Place pan on a wire rack.
Combine the glaze Ingredients; immediately pour over warm bread. Cool completely before removing from pan.
Yield: 1 loaf.
Christmas Peppermint Candy Pie
1/2 c. peppermint stick candy
1/4 c. sugar
1 env. unflavored gelatin
1 1/4 c. milk
3 slightly beaten egg yolks
1/4 tsp. salt
Red food coloring
1/4 c. sugar
1/2 c. heavy cream, whipped
1 1/3 flaked toasted coconut
Mix candy and next five ingredients together.
Cook and stir over low heat until gelatin dissolves, and candy melts.
Tint with red coloring.
Chill until partly set.
Beat egg whites until soft peaks form.
Gradually add 1/4 cup sugar, beating to stiff peaks.
Fold into gelatin mixture.
Fold in whipped cream.
Chill until mixture mounds lightly when spooned; pile into toasted
coconut crust.
Chill until firm.
If desired, whip some more cream.
Add enough sugar to sweeten.
Put near the edge of the pie shell to make a wreath.
Sprinkle with pistachio or other nuts or toasted coconut flakes and
crushed peppermint candy.
1/4 c. sugar
1 env. unflavored gelatin
1 1/4 c. milk
3 slightly beaten egg yolks
1/4 tsp. salt
Red food coloring
1/4 c. sugar
1/2 c. heavy cream, whipped
1 1/3 flaked toasted coconut
Mix candy and next five ingredients together.
Cook and stir over low heat until gelatin dissolves, and candy melts.
Tint with red coloring.
Chill until partly set.
Beat egg whites until soft peaks form.
Gradually add 1/4 cup sugar, beating to stiff peaks.
Fold into gelatin mixture.
Fold in whipped cream.
Chill until mixture mounds lightly when spooned; pile into toasted
coconut crust.
Chill until firm.
If desired, whip some more cream.
Add enough sugar to sweeten.
Put near the edge of the pie shell to make a wreath.
Sprinkle with pistachio or other nuts or toasted coconut flakes and
crushed peppermint candy.
Peppermint Bark
PEPPERMINT BARK
1 (7.5-ounce) package hard peppermint candies
1 pound white chocolate, chopped (do not use chips)
2 cups puffed rice cereal
Coat a rimmed baking sheet with nonstick cooking spray; line with wax
paper.
Place candies in a doubled resealable plastic bag; seal, and wrap in a
kitchen towel.
Using a rolling pin or skillet, crush candies into tiny pieces.
Sift to separate crushed candy from fine powder, reserving fine powder
for another use; set crushed candy aside.
Place white chocolate in a heatproof bowl set over (not in) a saucepan
of simmering water.
Heat, stirring occasionally, until smooth, 4 to 6 minutes.
Remove from heat; stir in rice cereal.
Pour mixture onto prepared baking sheet; using a spatula, spread evenly
to a ¼ -inch thickness.
Sprinkle with crushed candy; with a piece of wax paper covering entire
surface, press in gently.
Chill until firm, 20 to 30 minutes (no longer, as candy will begin to
get moist).
Peel wax paper off.
Break bark into 2-inch pieces.
Store at room temperature in an airtight container up to 1 week.
Makes 36 pieces.
1 (7.5-ounce) package hard peppermint candies
1 pound white chocolate, chopped (do not use chips)
2 cups puffed rice cereal
Coat a rimmed baking sheet with nonstick cooking spray; line with wax
paper.
Place candies in a doubled resealable plastic bag; seal, and wrap in a
kitchen towel.
Using a rolling pin or skillet, crush candies into tiny pieces.
Sift to separate crushed candy from fine powder, reserving fine powder
for another use; set crushed candy aside.
Place white chocolate in a heatproof bowl set over (not in) a saucepan
of simmering water.
Heat, stirring occasionally, until smooth, 4 to 6 minutes.
Remove from heat; stir in rice cereal.
Pour mixture onto prepared baking sheet; using a spatula, spread evenly
to a ¼ -inch thickness.
Sprinkle with crushed candy; with a piece of wax paper covering entire
surface, press in gently.
Chill until firm, 20 to 30 minutes (no longer, as candy will begin to
get moist).
Peel wax paper off.
Break bark into 2-inch pieces.
Store at room temperature in an airtight container up to 1 week.
Makes 36 pieces.
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