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Thursday, August 30, 2012

♥ Pineapple Zucchini Bread ♥

Ingredients:

  • 1-1/2 cups sugar
  • 2/3 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 2 egg whites
  • 1 egg
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 2 cups shredded zucchini
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 1/3 cup chopped walnuts

Directions:

  • In a large bowl, beat the sugar, applesauce, oil, egg whites, egg and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture until blended. Stir in the zucchini, pineapple and walnuts.
  • Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).
Nutritional Facts 1 slice equals 159 calories, 5 g fat (trace saturated fat), 9 mg cholesterol, 158 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.
 
~~Light & Tasty, June/July 2007~~

Tuesday, August 28, 2012

♥ Key Lime Mousse Cups ♥


Ingredients:

  • 4 ounces cream cheese, softened
  • 2/3 cup sweetened condensed milk
  • 1/4 cup key lime juice
  • 1/2 cup heavy whipping cream, whipped
  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • Fresh raspberries and lime wedges, optional

Directions:

  • In a large bowl, beat the cream cheese, milk and juice until smooth; fold in whipped cream. Pipe into tart shells. Garnish with raspberries and lime wedges if desired. Serve immediately. Yield: 2-1/2 dozen.

~~Simple & Delicious, June/July 2010~~

Sunday, August 26, 2012

♥ Lemon Cheesecake Squares ♥


Ingredients:

  • 3/4 cup shortening
  • 1/3 cup packed brown sugar
  • 1-1/4 cups all-purpose flour
  • 1 cup rolled oats
  • 1/4 teaspoon salt
  • 1/2 cup seedless raspberry jam
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 1/4 cup all-purpose flour
  • 1/3 cup lemon juice
  • 4 teaspoons grated lemon peel
  • 4 eggs, lightly beaten

Directions:

  • In a large bowl, cream shortening and brown sugar until light and fluffy. Combine the flour, oats and salt; gradually add to creamed mixture and mix well.
  • Press dough into a greased 13-in. x 9-in. baking dish. Bake at 350° for 15-18 minutes or until golden brown. Spread with jam.
  • Meanwhile, in a large bowl, beat the cream cheese, sugar and flour until smooth. Beat in lemon juice and peel. Add eggs; beat on low speed just until combined. Carefully spoon over jam.
  • Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator. Yield: 20 servings.

~~Taste of Home,  August/September 2001~~

Friday, August 24, 2012

♥ Tea Party Bracelet ♥

New design in my Etsy shop....a simple little tea party bracelet!  This style is popular in my medical alert bracelets and when I found a mix of beads called "black tea"....well you know what I was thinking! :) I just added it today and hope to make more in different colors. Hope you have a TEA-rrific weekend!

Wednesday, August 22, 2012

♥ Chocolate Zucchini Cake ♥


Ingredients

  • 1-3/4 cups sugar
  • 1/2 cup canola oil
  • 1/4 cup butter, softened
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 cups finely shredded zucchini
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup sliced almonds
  • CUSTARD SAUCE:
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 3 cups whole milk
  • 3 egg yolks
  • 3 tablespoons butter
  • 1/4 teaspoon almond extract

Directions

  • In a large bowl, beat the sugar, oil and butter until well combined. Beat in the buttermilk, eggs and vanilla. Combine the flour, cocoa, baking soda, cinnamon and cloves; gradually beat into oil mixture. Stir in the zucchini, chocolate chips and almonds.
  • Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 325° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  • For sauce, in a large saucepan, combine the sugar, flour and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
  • Remove from the heat. Gently stir in butter and extract. Serve warm with cake. Store leftover sauce in the refrigerator. 
  • Yield: 12-16 servings.

~~Country Woman, September/October 2003~~

Monday, August 20, 2012

♥ Chilly Peanut Butter Pie ♥


Ingredients

  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 graham cracker crust (9 inches)
  • 1/2 cup strawberry jelly or jam
  • 1 cup cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/2 cup peanut butter

Directions

  • Spread 1 cup whipped topping over the bottom of the crust. Drop jelly by tablespoonfuls onto topping; spread carefully. In a bowl, whisk milk and pudding mix until thickened. Add peanut butter; mix well. Fold in the remaining whipped topping. Spread over jelly.
  • Cover and freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving. 
  • Yield: 6-8 servings.

~~Quick Cooking, May/June 2001~~

Saturday, August 18, 2012

♥ Carrot Tea Cake with Cream Cheese Frosting ♥

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup packed dark-brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup packed grated carrots (from about 2 carrots)
  • 1 bar (8 ounces) cream cheese, room temperature
  • 1 cup confectioners' sugar

Directions


  1. Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  2. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined. Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.
  3. Make frosting: Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.
Serves 8.

~~Everyday Food, March 2009~~

Thursday, August 16, 2012

♥ Cherry-Berry Tea Smoothies ♥

Ingredients

  • 3/4 cup water
  • 2 Rooibos tea bags
  • 6 ounces silken tofu
  • 10 ounces (2 cups) frozen sweet cherries
  • 6 ounces (1 cup) frozen grapes
  • 3 ounces (1/2 cup) frozen blueberries

Directions

  1. Bring water to a simmer. Immediately remove from heat, and add tea bags. Let steep, uncovered, for 8 minutes. Discard tea bags. Refrigerate tea until cold, about 40 minutes.
  2. Puree tea, tofu, and fruit in a blender until smooth, and serve cold.   Serves 4.


    ~~Martha Stewart, August 2008~~

Tuesday, August 14, 2012

♥ Blueberry Squares ♥

Ingredients

  • 1 cup crushed vanilla wafers (about 30 wafers)
  • 2 tablespoons butter, melted
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • 3 cups fresh blueberries, divided
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1-1/2 cups miniature marshmallows

Directions

  • In a small bowl, combine wafers and butter. Press into a greased 8-in. square baking dish. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.
  • In a small saucepan, combine sugar and cornstarch. Gradually whisk in water until smooth. Stir in 1-1/2 cups blueberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lemon juice, peel and remaining blueberries. Cool completely.
  • In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold in marshmallows. Spread over crust. Top with blueberry mixture. Cover and refrigerate until set, about 45 minutes. 
  • Yield: 9 servings.
~~Simple & Delicious, May/June 2007~~

Sunday, August 12, 2012

♥ Fluffy Lemon Pie ♥


Ingredients

  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 2 teaspoons Crystal Light lemonade drink mix
  • 1 cup cold fat-free milk
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
  • 1 reduced-fat graham cracker crust (8 inches)

Directions

  • Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes (pudding will be stiff).
  • Fold in half of the whipped topping. Spread into crust. Top with remaining whipped topping. Cover and chill for 2-3 hours or until set. 
  • Yield: 8 servings.

     

~~Simple & Delicious, May/June 2008~~

♥ Tea Tin Vases ♥

I see such great ideas from all over the internet. I have lots of websites I like to visit and tons of fellow bloggers that share such great ideas...I wish I was so creative! ;)  I saw this on Martha Stewart and thought, "oh that's too simple". I love the look of the tea tins and I have several that I "put away" because I thought they were too pretty to just throw out...surely I could use them for some craft endeavor!  Now I know what I'm going to use them for!

Hope you're having a TEA-rrific weekend! :)
Sheri



Vintage and new tins are often decorated with charming, old-fashioned prints and lettering. Clean out these containers, and give them a second life as informal flower vases. We filled one with roses, gomphrenas, and sweet peas. The tins are usually watertight and certainly shatterproof, so you don't have to worry about leaks or breakage.

~~ Martha Stewart Living, August 2003~~



Saturday, August 11, 2012

♥ Blueberry-Green Tea Slushie ♥

Ingredients

  • 2 1/2 cups water
  • 3 green tea bags
  • 1 cup blueberries
  • 2 tablespoons agave syrup

Directions

  1. Bring 2 cups water to a boil. Add green tea bags and let steep
    for 5 minutes. Remove tea bags. Divide blueberries between the
    compartments of an ice cube tray. Cover with tea and freeze. Puree in a blender with remaining tea (1 1/2 cups),
    1/2 cup water, and agave
    syrup. Serve garnished with berries.

    Serves 4.

    ~~Whole Living, July/August 2010~~

Friday, August 10, 2012

♥ Almond Chocolate Cake ♥


Ingredients

  • 1 package (18-1/4 ounces) German chocolate cake mix
  • 1 package (3.9 ounces) instant chocolate fudge pudding mix
  • 1-1/4 cups water
  • 1/2 cup canola oil
  • 4 eggs
  • 3 teaspoons almond extract
  • 2-3/4 cups semisweet chocolate chips, divided
  • 6 tablespoons refrigerated regular or amaretto-flavored nondairy creamer
  • 1 tablespoon sliced almonds

Directions

  • In a large bowl, combine the cake and pudding mixes, water, oil, eggs and extract; beat until combined. Stir in 2 cups chocolate chips.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • In a small saucepan, combine the creamer and remaining chocolate chips. Cook over low heat until chips are melted; stir until smooth. Cool for 45 minutes. Drizzle over cake. Garnish with almonds. 
  •  Yield: 12-16 servings.

~~ Taste of Home's Holiday & Celebrations Cookbook 2005~~

Wednesday, August 8, 2012

♥ And the winner is..... ♥

It's finally the day to announce the winner of my little tea infuser giveaway! I had 3 lovely ladies leave me a comment. I was surprised with over 60 readers a day no one else left comments. I don't know if no one likes my tea balls or you guys are just shy! ;)


Drumroll please.........

Everybody wins!
Since I only had 3 brave enough to leave a comment, I thought everyone should win. :) Crazy I know, but everyone likes to win, right? If you three ladies will send me your address:
tea4sheri(at)yahoo(dot)com  
I will send your teaballs out. :)

I hope this makes everyone's day a bit brighter. I know it's certainly made mine. :) Thank you for taking the time to read my little tea blog and join in on the fun.

Have a TEA-rrific rest of the week!
Sheri :)

Friday, August 3, 2012

♥ Lime Cream Torte ♥


Ingredients


  • 1 package (18-1/4 ounces) butter recipe golden cake mix
  • 3 eggs
  • 1/2 cup butter, softened
  • 7 tablespoons water
  • 3 tablespoons lime juice
  • FILLING:
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup lime juice
  • 2 cups heavy whipping cream, whipped
  • Lime slices, optional

Directions

  • In a large bowl, combine the cake mix, eggs, butter, water and lime juice; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  • In a large bowl, combine milk and lime juice. Fold in whipped cream. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1-1/4 cups filling. Repeat layers twice. Top with the remaining cake layer. Frost the top of cake with remaining filling.
  • Refrigerate for at least 1 hour. Serve with lime slices if desired.  Yield: 10-14 servings.

~~Taste of Home, August/September 2001~~

Wednesday, August 1, 2012

♥ A tea-rrific giveaway! ♥

I realized that I don't think I've ever had a giveaway on this blog! If I have, it's been a while & I can't remember when. :) So I think we need to remedy that. As you know, I love making my little tea infusers.  So how would you like to win one?  It's so easy as 1, 2, 3!

1.  Become a follower of this blog.

2. Go to my etsy shoppe and pick your favorite tea infuser.

3. Post your favorite one in the comments here.

See? how easy is that?  Winner will be randomly chosen next Wednesday on August 8th.

Hope you're having a tea-rrific day!

Sheri :)