Making Your Own Echinacea Or Herbal Tinctures
If you are spending a fortune buying echinacea pills or tincture these days to combat the flu and colds, here’s a way to make your own herbal tincture at a fraction of the price: Take a small GLASS jar with a tight fitting lid (a small jelly canning jar will work nicely). Then take your dried echinacea (or other medical herb or herbs) and place in the glass jar, (if your grow your own fresh herbs, dry them first!) Then just barely cover the herbs in the glass jar with 100 proof Vodka. Print the date you started the preparation and the kind of herb used on a label and tape it to the jar. Leave this to sit in a dark cool cupboard for 2 weeks to 1 month and shake the mixture every day. After it’s sat for several weeks, strain the herbs out and pour the strained Herbal Tincture into a small glass jars with an attached eyedropper..

. (If you have extras, store these in a cool, dark place or the fridge. The dose used with echinacea (to combat flu and colds) is about 5 - 10
drops under the tongue several times a day. For other herbs, ask a professional herbalist. The tincture will keep it’s strength for one year and up to 2 years. You can usually find the small glass eye-dropper bottles on E-Bay or online. Herbal Information Center:
http://www.kcweb.com/herb/coldflu.htm
Echinacea Fact Sheet:

http://nccam.nih.gov/health/echinacea/

Mojito Marinade
http://www.arcamax.com/healthyrecipes/s-316247-887306-print

Mint Pesto rubbed Leg of Lamb
http://www.arcamax.com/healthyrecipes/s-316246-820612-print

Iced Mint Green Tea
http://www.arcamax.com/healthyrecipes/s-316248-793750-print

Fresh Fruit with Lemon Mint Cream
http://www.eatingwell.com/recipes/Fruit_lemon_cream.html?utm_source=ArcaMax

Black beans, also known as “turtle beans,” are an especially tasty variety, and make a lovely soup. As with most dried beans, they are inexpensive while offering a bounty of fiber, protein, folic acid, potassium and magnesium. Do not salt dried beans while they are cooking as the salt slows down the softening process. And a word about the sherry commonly added to this soup: forget “cooking” wines or sherries. They contain lots of added salt and very little in the way of flavor. Do your palate and your body a favor and use a drinkable sherry in this recipe.

Ingredients
1 pound black beans
1 bay leaf
1 large onion, sliced
Salt to taste
A few cloves of chopped garlic
1 teaspoon dry mustard powder
1 cup dry sherry (not cooking sherry)

Instructions
1. Pick over beans to remove any dirt, stones or foreign objects. Wash well, then soak for 8 hours in ample cold water.

2. Drain beans and cover with a generous amount of fresh water. Bring to a boil over high heat in a large saucepan with the bay leaf. Skim off foam, lower heat, and simmer, partially covered, until beans are just tender, about 1 hour.

3. Add onion and continue to cook until onion becomes extremely soft, about 1 more hour.

4. Add salt to taste and garlic. Continue to cook, adding a little boiling water if necessary, until beans are very soft, about 1-2 hours more.

5. Remove bay leaf and turn off heat. Ladle beans in batches into a blender or food processor and puree, or use an immersion blender and puree soup directly in the saucepan.

6. Add dry mustard powder and dry sherry. Correct seasoning. Reheat and serve, adding any garnishes you wish, such as slices of lemon or freshly chopped herbs.

Enjoy!

This recipe was taken from Dr. Weil on Healthy Aging http://www.drweil.com

Crockpot Yogurt
by Gary Kissler

Place 2 quarts of cold milk into the pot. I like using fresh goat’s milk. Cook on low for 2 and 1/2 hours and then turn off the heat. Allow to cool to 110 F (this will take 2 or 3 hours) After its cool, add 1/4 cup of good yogurt (active culture) or a packet of dry yogurt starter (Yogourmet is good) mixed in a cup with a little of the warm milk. Replace the crock lid and place a thick towel on the top for insulation and allow to set for about 4 hours. Remove the yogurt and refrigerate.

Easy, simple and VERY good!

Pam

Things You’ll Need

• 1 1/2 cups flour
• 1/2 teaspoon of salt
• 1 cup sugar
• 1 teaspoon baking soda
• 1 cup pumpkin purée
• 1/2 cup olive oil
• 2 eggs, beaten
• 1/4 cup water
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 cup chopped walnuts

Gather all the ingredients - this is fun!

For fresh pumpkin, cut up pumpkin, discard stringy stuff and save seeds for later munching.

Bake pumpkin chunks at 350°F on a cookie sheet until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don’t use for future use. Or, you can also roast or boil pumpkin pieces until tender, then remove and discard the skin.

Preheat oven to 350°F Sift together the flour, salt, sugar and baking soda. Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts. Pour into a well-buttered 9×5x3 inch loaf pan.

Bake 50-60 minutes until a knife inserted into middle comes out clean. Turn out of the pan and let cool on a rack.
Makes one loaf.

I doubled this recipe and added a bit more pumpkin then called for (since I had so much!) and it is wonderful - everyone loves it!!

Make 2 and give one away - or have  a party!

~Pam~

Very easy to make PUMPKIN SOUP!!

Since I had SO MUCH pumpkin meat .. I decided to try my hand at pumpkin SOUP….soup you say??? You should have seen my hubby wrinkle his nose! LOL…however…it is DELICIOUS!!!! I made a whole pot - and while I’m the one that ate the biggest bowl, I plan on freezing this and popping it in the ice cube trays for later 1 bowl soup dishes

here’s the recipe - very simple!

Simple Pumpkin Soup

1/2 cup onion
3 tbsp. butter
2 cups mashed cooked pumpkin
1 tsp. salt
1 tbsp. sugar
1/4 tsp. nutmeg
1/4 tsp. ground pepper
3 cups chicken broth
1/2 cup half and half or fat free half and half.

Chop the onions and gently brown with butter in a pan. Put mashed pumpkin with onions in pan. Add the salt, sugar, nutmeg and pepper. Slowly add chicken broth and heat thoroughly, but do not boil. To serve, pour into a tureen and add the cream. Makes 4 to 6 small servings.

Now - for my take - I omited the cream and added just a bit of milk and an extra pat of butter - I also doubled the amount of pumpkin and used stevia instead of sugar. When it was all cooking really good, I decided to take my handy dandy stick blender and puree it a bit more. mmmmm it is WONDERFUL!!!

~Blessings & Health ~
Pam

PHILADELPHIA White Chocolate-Peppermint Cheesecake
Prep Time: 15 min
Total Time: 5 hr 5 min
Makes: 16 servings, one piece each
1-1/2 cups HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1/4 tsp. peppermint extract
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
4 squares BAKER’S Premium White Baking Chocolate, melted
4 eggs
1 cup thawed COOL WHIP Whipped Topping
16 miniature candy canes

PREHEAT oven to 325°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min.
BEAT cream cheese, 1 cup sugar and the extract in large bowl with electric mixer on medium speed until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 40 min. or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top each piece with a dollop of the whipped topping and a candy cane just before serving. Store any leftover cheesecake in refrigerator.

mmmmm yummy!!!

Pam

PHILADELPHIA Black Forest Cheesecake

Prep Time: 15 min
Total Time: 4 hr 55 min
Makes: 16 servings, one piece each

20 OREO Chocolate Sandwich Cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
6 squares BAKER’S Semi-Sweet Baking Chocolate, melted
4 eggs
2 cups thawed COOL WHIP Whipped Topping
1 can (21 oz.) cherry pie filling
PREHEAT oven to 325ºF. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 min.
BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 40 min. or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top with whipped topping and pie filling. Store any leftover cheesecake in refrigerator.

and then send me a piece!!

Pam

Herbal Teas

Chamomile - A mild sedative, it is said to aid digestion and relieve menstrual cramps. Also believed to help colicy babies. Small amounts of pollen residue in the tea may cause dermatitis or other allergic symptoms in people sensitive to ragweed, chrysanthemums, and other members of the daisy family.

Dandelion - Tea made from this common weed is mildly diuretic. Some women use it to reduce problems of premenstrual bloating.

Elder Flower - Extracts of elder are sometimes used in over-the-counter cold remedies, and elder flower tea may alleviate cold and flu symptoms. The flowers and ripe berries of the elder are safe, but avoid the roots, stems and leaves. The tea is a mild stimulant.

Fennel - With a flavor similar to licorice, fennel tea is used to sooth an upset stomach. Traditional herbalists often recommend it as an appetite suppressant and slimming aid.

Lavender Flower - Tea brewed from dried lavender flowers is said to be mildly sedative.

Lemon Balm - This minty tea may help soothe jittery nerves.

Nettle - Made from the same plant that causes stinging skin irritation, nettle tea is rich in Vitamin C and several minerals. Herbalists recommend it to treat arthritis and gout and to increase milk production in nursing mothers.

Peppermint - Tea from this mint plant is refreshing and may stimulate digestion. It should be avoided by anyone with a Hiatal Hernia, because peppermint promotes reflux of the stomach contents into the esophagus.

Raspberry Leaf - Herbalists recommend raspberry tea to ease discomfort from menstrual cramps.

Rose Hip - Rich in Vitamin C, rose hip tea can substitute for orange juice when citrus fruits are not readily available.

Rosemary - Tea from this popular garden herb is said to relieve gas and colic, but drinking more than two or three cups a day may irritate the stomach.

Thyme - Herbalists recommend thyme tea for gastrointestinal complaints and to alleviate lung congestion.

Sources - from an e-friend

~Blessings and Health~
Pam

JOIN - Missouri Crafters
Networking Missouri Crafters Together
http://missouri-crafters.com
BLOG- www.missouricrafters.com
TLC Naturally
http://www.tlcnaturally.com

CHOCOLATE NUT TARTLETS

These tartlets feature three kinds of caramelized nuts and chocolate in
a tender buttery crust–irresistible

!!

Preparation time: 45 min Baking time: 16 min
Yield: 36 tartlets

Crust Ingredients:
1 3/4 cups all-purpose flour
1/2 cup sugar
1/2 cup LAND O LAKES® Butter, softened
1 egg
1 teaspoon almond extract

Filling Ingredients:
1/2 cup mini real semi-sweet chocolate chips
3/4 cup powdered sugar
1/3 cup LAND O LAKES® Butter
1/4 cup dark corn syrup*
3/4 cup coarsely chopped cashews, almonds and/or pecans

Topping Ingredients:
Powdered sugar

Heat oven to 350°F. Combine all crust ingredients in small bowl. Beat at
medium speed until mixture forms a dough.

Press 1 level tablespoon crust mixture onto bottom and up sides of 36
ungreased mini muffin pan cups. Bake for 11 to 13 minutes or until edges
are lightly browned. Remove from oven; sprinkle 1/2 teaspoon mini
chocolate chips into each crust. Set aside.

Combine 3/4 cup powdered sugar, 1/3 cup butter and corn syrup in 1-quart
saucepan. Cook over medium heat, stirring constantly, until mixture just
comes to a boil (4 to 5 minutes). Remove from heat; stir in nuts.

Spoon 1 level teaspoon filling mixture into each crust. (Do not over
fill.) Bake 5 minutes. Remove from oven; cool in pan 5 minutes. Run
sharp knife around outside of crusts to loosen tarts. Remove tarts from
pans; cool completely. Sprinkle with powdered sugar.

*Substitute light corn syrup.

Recipe Tip
If filling becomes thick between baking batches of tartlets, reheat
filling over low heat. (Do not allow filling to boil when reheating.)

Recipe Tip
The yield will increase to 42 tartlets, if when measuring each mini
muffin cup holds less than 2 tablespoons water.

Nutrition Facts (1 tartlet): Calories: 120, Fat: 7g, Cholesterol: 15mg,
Sodium: 60mg, Carbohydrates: 15g, Dietary Fiber: 0g, Protein: 2g