From My Kitchen ♥ Spiced Tea at Home

Today I'm sharing one of my new favorite drinks. This has become my go-to drink of choice, and I love it!! My mom received this recipe from someone she used to know over twenty-five years ago. I had never had it before and when I was going through her old family recipe box I came across this drink mix recipe. She picked up the ingredients and I made up a batch that night. It was so good, that we just had to share with a friend. I packaged up a good amount of the mix in a cute little jar, added some baker's twine and it was the perfect gift!!

To make this recipe suit my personal taste, I used decaf tea, and greatly reduced the amount of sugar. The subtle spice flavor goes perfectly with the citrus and tea combination..it's a winner all around, and the absolute perfect drink for these cold, grey and damp fall days. I hope you'll make some for yourself and maybe even give some away, too....

Perfectly Spiced Tea

1 cup instant tea (can use decaf)

2 cups Tang instant drink mix

1/3 cup pure cane sugar 

1/2 tsp. cloves

1/2 tsp. cinnamon

1/2 cup instant lemonade mix (optional)

Combine all together and store in a jar or airtight container.

To prepare:

Use 2-3 tsp. for 1 cup of boiling water.

Enjoy on a crisp, Autumn night!

♥

From My Kitchen ♥ Easy Sweet Cornbread

Today's recipe is a sure favorite of my family's...

Several years ago, I went on a search for the perfect cornbread recipe. It took awhile, but I finally came across this recipe. I have made it ours over the years and now it's perfect. It's a great sidekick to chili, chicken dishes, soups or just as it is on it's own. 

Here's how you make it, ya'll...

Easy Sweet Cornbread

1 cup flour

1 cup cornmeal

2/3 cup sugar

1 tsp. salt

3 1/2 tsp. baking powder

1 egg

1 cup milk

1/3 cup oil

Combine all of the ingredients in the order listed in a large mixing bowl. Pour into a greased baking pan (9x13 inch) or a cast iron skillet, and bake at 350*F for about 25 minutes, or until golden brown.

From My Kitchen ♥ Heartland Chili

One thing I love about the fall and winter is that I get to bring out all my favorite recipes. And this chili is one of them! Heartland Chili was created this past winter combining all my favorite things about chili. The flavor is so rich and hearty, definitely a perfect meal for sitting around the table with the fire roaring.

I hope you get the chance to make this recipe. Feel free to add a little more heat to suit your taste. My family likes a very mild flavor, so this recipe was made with that in mind. Simply add more chili powder or some cayenne pepper for added heat.

Heartland Chili

1 pound ground beef

olive oil

1/2 medium onion, finely diced

1 tsp. minced garlic

1 medium carrot, shredded (I do not peel my carrots, but I do wash them.)

1/2 cup diced green bell pepper, or whatever color you have on hand

1/2 cup diced celery

12 ounces frozen corn

30 ounce can pinto beans- drained and rinsed

30 ounce can kidney beans- drained and rinsed

30 ounce can petite diced tomatoes (regular diced tomatoes will work fine too)

16 ounce can tomato sauce

1 tsp. salt

1/2 tsp. pepper

2 tbsp. chili powder

1 tsp. cumin

1/4 cup apple juice

water, as needed

In a saucepan, brown the ground beef. While that is cooking, in a separate stock pot or dutch oven, drizzle olive oil and saute the onions, garlic, bell peppers, celery, and carrots. Allow it to cook for at least 10 minutes and the veggies to get tender. Add the corn to the veggies. Stir to combine. Drain the ground beef and add meat to the veggie pot. Drain and rinse all the beans. Add beans, diced tomatoes, tomato sauce, apple juice, and seasonings to the dutch oven. Add water, starting with 1 cup. You may need to add more as the chili cooks. Bring to a boil and then turn down to a simmer. Cook for several hours.

(This could also be done is a crock pot. Just cook and drain the meat, and saute the veggies. Allow to cook all day on low.)

From My Kitchen ♥ Simply the Best Homemade Biscuits

Yesterday I shared a wonderful, and oh-so-easy, recipe for Autumn Chowder. One of our favorite things to eat with soups or chowders is homemade biscuits. This just so happens to be what we consider the best. I came across this recipe on a favorite blog that I love visiting, and the light texture and buttery flavor of these lovely biscuits can't be beaten!

Simply the Best Homemade Biscuits

2 cups flour

2 tsp. baking powder

1/2 tsp. cream of tartar

1/2 tsp. salt

2 tbsp. sugar

1/2 cup cold butter, cubed

1 egg

2/3 cup milk

In a large mixing bowl, gently stir the flour, baking powder, cream of tartar, salt and sugar together. Then, using a pastry blender, two knives or your hands, cut in the cold, cubed butter. You should end up with a crumbly mixture that resembles a sandy texture.

Finally, combine the milk and egg and then gently stir this mixture into the flour mixture. 

Drop by spoonfuls onto a greased baking sheet. 

Bake at 400*F for about 12-15 minutes, or until lightly golden brown. 

Serve with butter and your favorite fruit preserves, honey, or whatever you like best!

From My Kitchen ♥ Autumn Chowder

Okay, friends, I will be the first to admit that I love a soup that simmers long on the stove. You know the kinds I'm talking about. I love chopping lots of veggies and adding them to a huge stock pot filled with homemade broth and fragrant spices and seasonings. I put the stove on low and go about my day, stopping to stir it every so often. The scents fill the house throughout the afternoon and into the evening, and when dinnertime comes, there is a flavorful, homecooked soup to enjoy. 

But I am also fully aware that not every day allows you, or me, to do that. So, that's when I greatly appreciate recipes like these. There is one ingredient in this recipe that I do not use but maybe two or three times a year. You'll see my note below. However, in these quick and easy meals, I allow grace and am thankful to have a homemade dinner to enjoy instead of going through the drive thru. 

I love to serve this soup with homemade biscuits, which I will be sharing an awesome recipe for tomorrow. 

Autumn Chowder

1 small onion, diced finely

3 stalks celery, diced finely

2 tbsp. butter

6 medium potatoes, peeled and diced

1 can of cream of mushroom soup (we use organic.)

1 can of cream of chicken soup (we use organic.)

1 can evaporated milk

1 can corn, drained

1 can cheddar cheese soup (this is the "not so good for you" ingredient.)

1/2 pound bacon, cooked and crumbled

In a large stockpot, melt the butter and saute the onion and celery until tender, about 10 minutes.

 In a separate pot, boil the potatoes, saving the water once they are done cooking.

Add the evaporated milk, "cream of" soups, and corn to the stockpot with the onion and celery. Next, add the potatoes, using a slotted spoon, saving the water. Using a ladle, add enough water to completely cover the veggies and soup mixture.

Simmer on low for at least 30 minutes.

Right before serving, remove the pot from the heat. Stir in the cheddar cheese soup, and allow everything to mix and mingle. Taste for flavor and add salt and/or pepper if needed.

Serve in mugs or soup bowls and top each with crumbled bacon.

From My Kitchen ♥ Toffee Oat Cookies

Hello again, friends!

I am so enjoying this series and it's only the fifth day! I must say that getting to chat about things pertaining to the home, family, table, cooking, baking and all things Autumn, this is perfection for me. 

For today's recipe, I am going old school. This was a recipe that I grew up with. I vividly remember coming home from school when I was in elementary school and discovering that my mom had baked up a batch of these that day. They are so wonderful, in fact, that my third-grade teacher requested this recipe so she could make them for herself after my mom had given her some. These are one of those tried-and-true recipes and I'm sure you will see why once you take just one bite!

Toffee Oat Cookies

3/4 cup softened butter

1 cup packed brown sugar

3/4 cup sugar

2 eggs

3 tsp. vanilla

2 1/4 cup flour

2 1/4 cup oats

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 package toffee bits (I used the package that also had chocolate bits in it.)

Mix all of the ingredients together in the order listed, gently folding in the toffee bits. 

Drop by rounded teaspoonfuls onto a greased baking sheet. Bake at 350*F for about 10-12 minutes. Cool completely and then enjoy one...or two.

From My Kitchen ♥ Quick Honey Wheat Bread

Homemade bread...ah! I can smell it now! Nothing says "home" quite like a loaf of homemade bread coming out of the oven. 

There are several recipes that I love...all that include kneading, time spent rising, kneading again, rising again, and then finally baking. While I love those sort of recipes (they're my favorites), sometimes you want homemade bread but don't have hours to devote to making it. On those days, I appreciate a quick recipe, and that's exactly what I've got for you today.

Honey wheat is our favorite, but you could easily adjust this recipe to be whole wheat or white if that's what you like. The honey adds a nice subtle sweetness and a lovely flavor. Whole wheat can sometimes be too strong for me, personally. 

And my favorite way to eat this is with some butter and strawberry preserves slathered over the top! Delish!

Quick Honey Wheat Bread

2 cups wheat flour

2 cups white flour

2 tsp. yeast

1/4 cup honey

2 cups warm water

1 tsp. salt

Combine all together in a mixing bowl, and stir well. Make sure everything is thoroughly mixed together. Cover with a tea towel and allow to set for 30 minutes. 

Pour into a prepared 9-inch bread pan. Bake at 350*F for 45-60 minutes, or until done. Bread should reach 190*F on a thermometer. 

Cool completely, then slice and enjoy with your favorite jam or preserves, or as a sandwich. It's good no matter how you eat it!

(To make this recipe vegan, simply use agave nectar in place of the honey.)