Homemade chai tea

sharing one of my favorite tea's.I enjoy this so much as the weather starts getting cooler,

,Enjoy everyone and have a great weekend

Ingredients
1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 1/2 cups white sugar
1 1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
Directions
In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.

Super easy chicken chili

sharing one of my favorite meals to make as the weather starts getting cooler
this fall...i hope everyone is doing great and having a nice week.Enjoy

Super Easy Chicken Chili


Ingredients
2 tablespoons olive oil
1 onion, chopped
1 1/2 (14 ounce) cans chicken broth
2 (15.5 ounce) cans great Northern beans
1 (4 ounce) can chopped green chile peppers
1 roasted chicken, bones and skin removed, meat torn into bite-size pieces
3 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons cayenne pepper
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Monterey Jack cheese
Directions
Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until softened and translucent, about 3 minutes. Pour in chicken broth, great Northern beans, chopped chiles, and torn chicken. Season with cumin, chili powder, and cayenne pepper. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes.
Stir in sour cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.

sugar free peanut butter cookies

Sugar free peanut butter cookies

i love making these they are so good

I hope everyone is doing well.and has a great weekend

1/2
cup granulated sugar ( i use Ideal sugar free sweetner and Ideal brown sugar blend
1/2
cup packed brown sugar
1/2
cup peanut butter
1/4
cup shortening
1/4
cup butter or margarine, softened
1
egg
1 1/4
cups Gold Medal all-purpose flour
3/4
teaspoon baking soda
1/2
teaspoon baking powder
1/4
teaspoon salt
Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
Heat oven to 375ºF.
Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

southern life

SOUTHERN LIFE
If you want a glimpse of Southern life, Come close and walk with me; I'll tell you all the simple things, That you are sure to see. You'll see mockingbirds and bumblebees, Magnolia blossoms and dogwood trees; Caterpillars on the step, Wooden porches cleanly swept; Watermelons on the vine,
Strong majestic Georgia pines
Rocking chairs and front yard swings
Junebugs flying on a string
Turnip greens and hotcornbread,Coleslaw and barbecue Fried okra, fried corn,fried green tomatoes, Fried pies and pickles too. There's ice cold tea that 's syrupy sweet, And cool, green grass beneath your feet;Catfish nipping in the lake, And fresh young boys on the make. You'll see all these things And much, much more, In a way of life, that I adore.

Cinnamon spiced coffee

Cinnamon spiced coffee
My favorite coffee in the mornings with breakfast
enjoy
Hope everyone is having a great week



Ingredients
2/3 cup MAXWELL HOUSE Coffee
1 teaspoon ground cinnamon
1/4 cup granulated sugar or firmly packed brown sugar Or sugar free sweetner
I use Splenda or splenda brown sugar )
6 cups cold water
Directions
Place coffee and cinnamon in filter in brew basket of coffee maker. Place sugar in bottom of carafe of coffee maker.
Fill coffee maker with water; brew. When brewing is complete; stir with wooden spoon until well mixed.
Serve immediately with milk and additional sugar, if desired.

slow cooker pinto beans

One of my favorite slow cooker recipe for pinto beans
Enjoy :)
Slow cooker pinto beans
S1 pound dry pinto beans
1 teaspoon chili powder1
teaspoon dried oregano 5 slices of bacon, cut into small pieces
(I cooked my bacon first, but you don't have to)
2-3 cloves of minced garlic
2 cups water
2 cups of chicken stock
1 onion, chopped
Garlic salt
Season salt
fresh cracked pepper
Wash the beans and soak overnight in cold water. Drain the beans in a strainer and rinse with cool water. Dump into slow cooker. Stir in chili powder and oregano.
Add bacon and minced garlic to slow cooker with beans. Add about 2 cups of water and 2 cups of chicken stock, or until beans are covered. Add onion to slow cooker with beans and meat. Stir well.
Season, to taste, with garlic salt, season salt and pepper. Cover the pot, and cook on high until beans are very tender, about 5-6 hours.
Serve with cornbread.

Green Tomato Relish

The best green tomato relish i have ever had

this recipe was passed down to me from my grandmother

Enjoy

Ingredients
24 large green tomatoes
3 red bell peppers, halved and seeded
3 green bell peppers, halved and seeded
12 large onions
3 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon salt
5 cups white sugar
2 cups cider vinegar
Directions
In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.