Thursday, January 17, 2013

A Genius Blog-Salsa

A Genius Blog

I am posting this here so I can refer to it when I am ready to make some. SALSA!

I will let you know how it turns out.

Friday, January 11, 2013

Hot Spice Tea!

Yesterday morning sure was gloomy, then by noon it was snowing what looked like powder sugar dropping in our drive way. For about an hour or so the snow fell and then by chance out came the sun for the rest of the day. Now don't get me wrong it still was very cold out like the 20's but the sky was as blue as ever for the rest of the afternoon. During the "snow falling" I decided I needed to make something to get me through this winter day, so I got into my cookbooks and found this recipe. I think I made the right choice, I would say looking outside with Kendall as she jabbered at the snow and I sipped on my Tea was the perfect blend to a funny winter day in Central Oregon.


In a large saucepan, bring 3 cups water and a 1/12 inch piece fresh ginger (unpeeled), halved lengthwise, to a boil. Reduce heat, simmer 8 minutes or so.

Add 4 tea bags ( I used black tea), 1 cinnamon stick, 8 whole cloves, 1/4 teaspoon whole black peppercorns. and 2 cups low-fat milk (2 percent).

Steep over med-low heat until fragrant, about 6 minutes.

Strain through a sieve; discard solids.

Stir in 1/4 cup honey. Serve hot, I put remaining into a glass jar and kept in the fridge until today when I warmed up the remaining tea and enjoyed 2 more cups.

Hot Spice Tea originally found in 

Let me know what you think. I don't think you will be disappointed.

Here's to a sweet cup of afternoon tea,

Betty Jo

Monday, January 7, 2013

Spiced Carrot Muffins - WOW!!!

This is probably the best carrot cake-muffin I have had, the good part is you don't have to add the cream cheese frosting. It taste's great with out it :).

The recipe calls for 2/3 cup plain low-fat yogurt, I didn't have any on hand so I sure 2/3 cup low-fat sour cream and added 1/4 cup 2% milk. It all worked out just fine. 

The great thing about this recipe, it is OK to freeze the dough mixture in the muffin cups here is how you do it:    Using the muffin pan, line however many muffins you want to freeze with muffin liners, fill the individual muffin liners almost to the top, place the pan in the freezer. In 45 minutes to 1 hour take out the pan and put the frozen uncooked muffins in a zip lock bag, try to get as much air out of the bag while closing as possible. Return batter filled cups to freezer until ready to bake.  When ready put frozen batter cups back into the muffin pan and bake at 375 for 30 minutes. 

Recipe - 

You won't be sorry!

Happy baking,

Betty Jo

Thursday, January 3, 2013

The Holiday's of 2012

Family Christmas! Our 4 wonderful Grandchildren!!!!

12pm good bye 2012, HELLO 2013!

New Years Eve fun times.

Enjoying New Years Eve with a few good friends. 

Glenn's mirror ball and fog machine...silly isn't he.

Laying down in the snow for just a moment while snowshoeing with Andrew and Sara, by the look on my face you would think I was heading down the mountain,   lol..

Glenn and I are excited to see what happens in 2013 at our house...