Wild Berry

Have you tried the Wild Berry Herbal Tea? It is so good...it reminds me of summer in a cup :)

 Do you like warm tea? What is your favorite flavor?

Raspberry Walnut Dressing

I am LOVING this dressing right now. You just have to try it yourself..yummo!

Chicken and Wild Rice Soup

Soups are such quick easy lunches for our homeschooling family. I can put it on in the morning and let it simmer till lunch. I found this one recently on My Kitchen Cafe.

½ cup butter
1 finely chopped onion
½ - 1 cup frozen corn (or ½ cup chopped celery, if preferred)
½ pound fresh mushrooms, sliced
½ cup carrots, sliced
¾ cup all-purpose flour
6 ½ cups chicken broth (can use 7 bouillon cubes plus 6 ½ cups water)
2 cups cooked wild rice
1 pound boneless, skinless chicken breasts, cubed
½ teaspoon salt
½ teaspoon curry powder
½ teaspoon mustard powder
½ teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half (use normal half-and-half if you prefer, but you won't believe how delicious this is with the nonfat variety!)

Melt butter in a large saucepan over medium heat. Stir in the onion, corn, chicken and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Transfer mixture to large pot.

Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.

Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through and then pour in the half-and-half.

Let simmer 1 to 1 ½ hours. Be careful not to let the soup come to a boil or it won't thicken properly - let it simmer on low heat, stirring occasionally

Chicken Crescent Squares

3 oz. package cream cheese (softened)
1 T. butter (softened)
2 c. cooked chicken
1 T. chopped onion
salt and pepper to taste
8 oz. can refrigerated crescent rolls
1 T. butter (melted)
3/4 c. seasoned croutons (crushed)


1. Beat cream cheese and softened butter until smooth. Add chicken, onion, salt, and pepper. Mix well.
2. Separate crescent dough into four rectangles. Firmly press perforations to seal. Spoon 1/2 c. of chicken mixture onto center of each rectangle. Pull four corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal.
3. Place on ungreased cookie sheet. Brush tops of squares with melted butter; sprinkle with crushed croutons.
4. Bake at 350 degrees for 20-25 minutes or until golden brown.

Roasted Parmesan Asparagus

Preheat Oven to 400°

Cut off about an inch from the bottom on the stalks.
Lay asparagus in a single layer on a cookie sheet.
Drizzle with olive oil and sprinkle with coarse salt and pepper.

Place in oven to roast for approximately 10 min. - thinner asparagus may need less time.

Remove pan from oven and sprinkle with Parmesan cheese and return to oven for one to two mins until the cheese melts and turns a little brown.

Roasted Brussel Sprouts

1 1/2 pounds Brussels sprouts

3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper.
 
Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt (optional) and serve immediately.

Peanut Butter Cream Frosting

8 oz cream cheese
8 oz Cool Whip
1 cup peanut butter
1 box confectioners' sugar

Mix all ingredients together and spread on cake.

Rosemary Garlic Potatoes

1 1/2 pounds small new red potatoes, scrubbed and dried
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary

Preheat the oven to 350 degrees F.

Quarter or slice potatoes. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot.