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Friday, June 12, 2015

Really Good Tea

If you're like me then you drink Tea all year HOT, ICED, Flavored, Sun Tea, all kinds of TEA
It's what I drink everyday.
So I'm always playing with different kinds, different brands too

I will say I love Lipton Flow Through tea bags for regular tea and Red Diamond Tea
I also like and have almost every tea you can buy in the stores and some you order online
as well as making my own fresh Herbal Teas from the Garden


So here's how to make a perfect Gallon of Southern Sweet Iced Tea since summer is almost here.

Southern Sweet Tea
BREW TIME 15 min

16 cups water, divided
5-6 Lipton® Cup Size Tea Bags
1- 1 1/2 cups sugar(I use less sugar)
1/8 tsp. baking soda

Bring 4 cups water to a boil over high heat in 2-quart saucepan. Remove from heat; add Lipton® Cup Size Tea Bags and brew 15 minutes, dunking Tea Bags several times. Remove Tea Bags and squeeze.
Stir in sugar and baking soda until completely dissolved. Stir in remaining 12 cups water. Serve in ice filled glasses. Garnish, if desired, with fresh mint and fresh lemon slices.

Other Perfect Tea 

Bring 8 cups water to a simmer; remove from the heat and add 3 tablespoons loose tea or 6 tea bags. Let steep about 4 minutes, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags. Let cool, then transfer to a pitcher, cover and refrigerate.


Combine 8 cups cold water and 6 tablespoons loose tea or 10 tea bags in a pitcher. Cover and refrigerate 15 to 36 hours, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags.

Sweet Teas:

Combine 3/4 cup each sugar and water in a saucepan and add 1 infuser, if desired. Bring to a simmer over medium heat, stirring until the sugar dissolves, then remove from the heat and let cool. Strain the infused syrup through a fine-mesh sieve (you'll get about 1 cup).

Adding your choice of these will change up your Tea
Orange Add 6 strips zest

Blackberries 1 cup

Cinnamon 2 sticks

Lavender 3 tablespoons dried

Vanilla 1 halved bean

Mint 3 sprigs

Ginger 1 cup sliced

Lemon 8 strips zest

Nectarine 1 cup chopped

Cucumber 2 cups chopped

I also like Minty Teas
Here is my recipe for Pineapple Minty Tea

What you need:
Handful of Pineapple Mint Leaves, washed, bruised(this means take a butter knife and pound a few times)
5 Regular Tea bags(I like Lipton)
16 cups water, divided
1 Cup Sugar

Bring 4 cups water to a boil over high heat in 2-quart saucepan. Remove from heat; add bruised mint leaves and Tea Bags and brew 15 minutes, dunking Tea Bags several times Remove Tea Bags and squeeze.
Stir in sugar  until completely dissolved. Stir in remaining 12 cups water. Place in fridge and chill or serve over ice immediately. 

I also like to make flavored Teas
Here is my Honeydew Melon Minty Tea

 I like making Tea Punch Here is a good Recipe to try

Citrus Tea Punch


1 cup water
1 Family Size Tea Bag
1 1/2 Tbsp. honey
2 cups orange juice
2 cups chilled seltzer
1/2 cup lemon juice
1 medium orange, sliced
1 lemon, sliced
1 lime, sliced
Few Mint Leaves, washed and gently bruised(this means take a butter knife and pound a few times)

Pour boiling water over 1 Family Size Tea Bag; cover and brew 5 minutes. Remove Tea Bag and squeeze bag. Stir in honey; chill.
Combine tea, orange juice, seltzer and lemon juice in large pitcher; stir in fruit. Serve over ice. Garnish, if desired, with mint.


Porch Swing Iced Tea
Only 2 min makes 1 glass

1 shot citrus vodka
Iced tea
Lemon wheel
Special Equipment: 1 highball glass

Fill highball glass with ice cubes. Pour in vodka and your favorite iced tea.Garnish with lemon wheel and serve.
Flying Eagle Iced Tea
Yield:2 to 4 servings

1 cup fresh lemon juice
2/3 cup sugar
1 cup packed mint leaves, chopped or muddled
2 cups fresh iced tea
1 1/2 cups vodka
In a small saucepan, make a simple syrup by bringing the lemon juice and sugar to a boil over medium heat. Cook the syrup until the sugar is dissolved. Remove from the heat and cool.

In a large pitcher, mix together the mint leaves, simple syrup, iced tea and vodka. Refrigerate for 30 minutes to allow mint to steep. Serve over ice-filled glasses.

Thai Iced Tea
Yield:4 servings

4 cups water
6 black tea bags
2 pieces orange peel
4 star anise
4 whole cardamom
2 cinnamon sticks
4 whole cloves
1 can sweetened condensed milk
Bring water to a boil in a medium saucepan. Reduce heat and place all ingredients into the pan to infuse for about 10 minutes. Remove from heat and let cool. Fill glass with ice and pour tea about 2/3 full then pour sweetened condensed milk to fill the glass. Mix well. Serve and enjoy.

Wednesday, June 10, 2015


This Sandwich is so Good, kids like it and will eat it too, it's fast and easy and cheesy good plus the sloppy joe is homemade with no additives that you don't need and not too much salt, you can spice it up a bit if you want too. You can use any cheese you like to change it up a bit for different occasions

So Enjoy good food and eat healthy and free of preservatives with less junk

What you NEED:
1 lb. ground beef
¼ cup chopped onion
1-2 Tbsp. prepared mustard
½ cup ketchup
¼ cup brown sugar
½ Tbsp. Worcestershire sauce
salt and pepper to taste
10-12 slices Texas toast bread
6 tbsp. butter softened
10-12 slices of your choice cheese (or more if you need it)

How to Make It:
Brown ground beef with onion in skillet until fully cooked. Drain off any grease.
Add mustard, ketchup and brown sugar and Worcestershire . Simmer for 5 minutes.
Spread butter on one side of each slice of bread.
To assemble sandwiches, place one slice of bread, butter side down onto griddle or skillet. Place a slice of cheese, a scoop of the beef mixture, and top with another slice of cheese. Place a piece of bread on top, butter side up. Cook over medium heat until browned, carefully flip over and cook other side until browned.
Serve with a salad, pasta or chips and pickles, I like to add pickles

Friday, June 5, 2015

Mexican Shrimp Cocktail

This is delicious as an appetizer or a side with dinner. You can serve this hot or cold but I really prefer it chilled well.
The trick is to start with well-chilled shrimp, ketchup, and tomato juice
cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and
avocado slices Add a slice of lime if desired. Enjoy!"

What you Need:
makes 4 servings
 1/3 cup Spanish onion, chopped
 1/4 cup freshly squeezed lime juice
 1 pound chilled cooked medium shrimp - peeled, deveined, and tails removed
 2 roma (plum) tomatoes, chopped
 1 cucumber, finely chopped
 1 stalk celery, finely chopped
 1 jalapeno pepper, seeded and finely chopped
 2 teaspoons salt
 2 teaspoons ground black pepper
 1 1/2 cups chilled tomato and clam juice cocktail (such as Clamato®)
 1 cup chilled ketchup (such as Heinz®)
 1 bunch fresh cilantro - stems discarded and leaves chopped
 2 tablespoons hot pepper sauce (such as Valentina®)
 2 avocados - peeled, pitted, and chopped

How to make it:
Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp,
roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir
dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.