Salted Caramel Chocolate Pretzel Bark

Salted Caramel Chocolate Pretzel Bark

Original author says:  Anyone who loves pretzels and chocolate will absolutely flip after they have tried a bit of this deliciousness!

It’s super easy to make and will be gone in no time! The best thing about ever making any kind of candy bark is you can add anything you want to it!

I wanted to keep it simple with pretzels cause let’s get real- it’s pretty much all you need for this one. But never be afraid to get creative!

Ingredients:
12 oz Semi-sweet chocolate chips, divided
8 oz Pretzels
11 oz bag Kraft Caramel Bits
Sea salt for sprinkling
Directions:
Line a large, rimmed baking sheet with parchment paper.
Melt the chocolate chips gently in the microwave until smooth. Spread the chocolate evenly over the parchment. Immediately add the pretzels over the top and gently press them into the chocolate.
Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels.
Sprinkle with sea salt.
Refrigerate until hardened.
Enjoy!

found at:  http://getinmybelly.com/salted-caramel-chocolate-pretzel-bark/

Leg of Lamb Rub

1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1 tsp sweet marjoram
1 tsp. thyme
1 Tbsp. salad oil

Make a paste of the ingredients and rub over lamb leg 2 hours before cooking.

I double the recipe.

From Sue Hodges Yates.

To cook (from Sue)
I do indirect heat. Put the lid on and come back in about 45 with another batch of charcoal to add and close the lid again until it's done. Well, medium rare to medium done. You don't want over cooked lamb. It keeps cooking for a bit after it's off the grill. The picture is pork butt and not lamb. I do turkeys the same way, minus the rub.

His mom still uses her 1950's G.E. rotisserie. It looks small here, but it's huge.

Amish Cinnamon Bread

Amish Cinnamon Bread
Quick Amish Cinnamon Bread is a quick bread recipe that is easy to make and turns out moist and delicious!!


Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon

How to make this recipe :

First to cream together butter, Two cups sugar, & also eggs. 

Then add milk, flour, & baking soda.

Second step : 

Put HALF of batter into greased loaf pans (1/4 in each pan). 

Step 3 : In a separate bowl, mix 2/3 c sugar & cinnamon. 

Sprinkle 3/4 cinnamon mixture on top of the HALF batter in each pan.

Step 4: Add remaining batter to pans; and sprinkle with last of cinnamon topping. 

Use a knife to swirl . 

Bake 350 F between 45 to 50 minutes. 

Let cool about 20 mins before removing from pan. 

Dog Biscuit Treats

Dog Biscuit Treats

serves: 30-ish large dog treats

INGREDIENTS
Dog biscuits:
1 cup pumpkin
½ cup peanut butter
2 eggs
¼ cup oil*  (coconut oil, cooking oil etc)
2½ cups whole wheat flour
1 teaspoon baking soda
Glaze:
2 tablespoons bacon grease, melted (can use coconut oil if you don't have bacon grease)
¼ cup smooth peanut butter

INSTRUCTIONS
Preheat oven to 350 degrees.
Combine pumpkin, peanut butter, eggs, and oil in a bowl. Add in baking soda and whole wheat flour. Stir until a stiff dough forms. Knead dough or mix just until flour is incorporated.
Roll out dough with a rolling pin and use a cookie cutter to cut out dog bone shapes, or just bake into little circles like cookies. Bake for 15 minutes.
Whisk the bacon grease and peanut butter until very smooth. Drizzle over the treats and cool till glaze hardens (it does best in the fridge or freezer).

Basic Stevia Extract Recipe

Basic Stevia Extract Recipe

organic dried stevia leaf
vodka
glass pantry jar

Fill a clean glass jar 1/4 to 1/3 full with stevia leaf. Cover the herb with vodka and pour to the very top. Allow to steep for 24-48 hours, taking care not to let it extract any longer than that to avoid bitterness. Strain and bottle in amber glass with a dropper.

Vanilla Stevia Extract Recipe

Chop 1 organic vanilla bean and add to strained stevia extract. Allow to infuse for 2 to 6 weeks. Strain and bottle in amber glass with a dropper.

Orange Stevia Extract Recipe

Fill your jar 1/3 full with organic dried orange peel. Cover completely with strained stevia extract. Allow to infuse for 1 to 4 weeks, tasting along the way. Strain and bottle in amber glass with a dropper.
More flavors to try:

Lavender Flowers, Lemon Peel, Grapefruit Peel, Cacao Nibs, Cinnamon Sticks, Rose Petals, Peppermint Leaf, Classic Chai, Ginger Root

http://mountainroseblog.com/herbal-sweetener-homemade-stevia-extract/

Earache Remedy

Ear Ache Remedy 

July 1, 2010/in Remedies & Recipes /by John Gallagher 

Recently, my son woke up in pain in the middle of the night saying his ear was in pain. 

I immediately put together my favorite ear ache remedy for him. At this point I wasn’t sure if it was an ear ache or an ear infection. 

In either case, I would treat it the same way AND I didn’t want it to get any worse. 

All I know is that it was inflamed and he was in pain. I just wanted his pain to go away. The first day it was in the left ear. I applied the ear ache treatment. 

Then I applied the ear ache remedy to the other ear the next night when it moved to the right ear. 

The third day, it was gone. 

The ear ache remedy I used worked really well. 

Here’s my ear ache remedy: 

1. I went and got my garlic oil. 

     I made this by crushing a bulb of garlic and putting it in a small jar (4 ounces or even a baby food jar). I then filled that jar with olive oil to the top and let it sit. 

     If you have an emergency, you could use some in about an hour after you get it going. Other wise, let it sit a day or more. 

2. I warmed up the oil a little past room temperature. 

3. I got a dropper and applied 2-3 drops in the affected ear. I put a little cotton on his ear. You can plug it in or tape a cotton ball on the ear. 

4. I Made sure he was laying down for 15-20 minutes. I just put a movie on for him to watch. 

You can apply this up to 4 times throughout the day. 

Any left over oil should be refrigerated

Text from Ear Ache Remedy - LearningHerbs
Read More at http://learningherbs.com/remedies-recipes/ear-ache-remedy/
Copyright © 2017 LearningHerbs.

Black Bean Lasagna

Black Bean Lasagna

Recipe courtesy of Trisha Yearwood

Black Bean Lasagna
Total Time:
2 hr 55 min
Prep:
25 min
Inactive:
1 hr 15 min
Cook:
1 hr 15 min
Yield:12 servings
Level:Easy

Ingredients
Two 15-ounce cans black beans, rinsed and drained
8 ounces lasagna noodles
1 recipe Tofu Ricotta, recipe follows
One 28-ounce can fire-roasted diced tomatoes
One 12-ounce can tomato paste
1 tablespoon dried oregano leaves
2 teaspoons salt, plus more for pasta
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 small onion, finely chopped
Tofu Ricotta:
1/4 cup raw cashews, finely ground
14 ounces extra-firm tofu, drained and pressed
1/4 cup nutritional yeast
3 tablespoons olive oil
2 tablespoons finely chopped fresh basil, or 1 tablespoon dried basil
Salt and pepper

Directions

Preheat the oven to 375 degrees F.
In a large saucepan, combine the tomatoes and their juices, tomato paste, garlic powder, salt, pepper, oregano, onions and black beans. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook to al dente according to package directions. Drain the noodles well.
Spread 1 cup of the prepared sauce in a 9- by 13- by 2-inch baking pan. Make three layers each of noodles, sauce and Tofu Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking. Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.
Tofu Ricotta:
Add the cashews to a food processor and grind them. Then crumble in the tofu, and add the yeast, olive oil and basil. Season with salt and pepper. Store in an airtight container in the fridge until ready to use. Keeps well for at least a week. Yield: about 2 1/2 cups.
Recipe courtesy of Trisha Yearwood

Found at: http://www.foodnetwork.com/recipes/trisha-yearwood/black-bean-lasagna-recipe.print.html?oc=linkback

*Notes From a reviewer: I mostly followed the recipe except for these changes: I subbed an 8 oz. can of tomato sauce for the tomato paste. I sauteed onion, bell pepper, and 3 large minced garlic cloves with some chopped fresh spinach until softened, then added the canned tomatoes, sauce, and beans. I also added a little more oregano, about 1 Tbl. dried basil, and 1 tsp. of minced, fresh rosemary along with 1/2 cup dry red wine, and 1/2 cup water to thin the sauce. I cheated and used a small amount of grated mozzarella after the tofu ricotta layers. I wanted that "ooze" that I expect in lasagna. I finished the with the sauce, some of the mozzarella, and a sprinkling of freshly grated Parmesan on top before baking. Personally, I HATE cashews, but I could not tell they were in the lasagna. The tofu ricotta was great, but I thinned it a bit to soften the dollops and didn't miss real ricotta at all. This is super for both omnivores and vegetarians alike. Low fat, high flavor. Try it, you won't be sorry!I mostly followed the recipe except for these changes: I subbed an 8 oz. can of tomato sauce for the tomato paste. I sauteed onion, bell pepper, and 3 large minced garlic cloves with some chopped fresh spinach until softened, then added the canned tomatoes, sauce, and beans. I also added a little more oregano, about 1 Tbl. dried basil, and 1 tsp. of minced, fresh rosemary along with 1/2 cup dry red wine, and 1/2 cup water to thin the sauce. I cheated and used a small amount of grated mozzarella after the tofu ricotta layers. I wanted that "ooze" that I expect in lasagna. I finished the with the sauce, some of the mozzarella, and a sprinkling of freshly grated Parmesan on top before baking. Personally, I HATE cashews, but I could not tell they were in the lasagna. The tofu ricotta was great, but I thinned it a bit to soften the dollops and didn't miss real ricotta at all. This is super for both omnivores and vegetarians alike. Low fat, high flavor. Try it, you won't be sorry!I mostly followed the recipe except for these changes: I subbed an 8 oz. can of tomato sauce for the tomato paste. I sauteed onion, bell pepper, and 3 large minced garlic cloves with some chopped fresh spinach until softened, then added the canned tomatoes, sauce, and beans. I also added a little more oregano, about 1 Tbl. dried basil, and 1 tsp. of minced, fresh rosemary along with 1/2 cup dry red wine, and 1/2 cup water to thin the sauce. I cheated and used a small amount of grated mozzarella after the tofu ricotta layers. I wanted that "ooze" that I expect in lasagna. I finished the with the sauce, some of the mozzarella, and a sprinkling of freshly grated Parmesan on top before baking. Personally, I HATE cashews, but I could not tell they were in the lasagna. The tofu ricotta was great, but I thinned it a bit to soften the dollops and didn't miss real ricotta at all. This is super for both omnivores and vegetarians alike. Low fat, high flavor. Try it, you won't be sorry!I mostly followed the recipe except for these changes: I subbed an 8 oz. can of tomato sauce for the tomato paste. I sauteed onion, bell pepper, and 3 large minced garlic cloves with some chopped fresh spinach until softened, then added the canned tomatoes, sauce, and beans. I also added a little more oregano, about 1 Tbl. dried basil, and 1 tsp. of minced, fresh rosemary along with 1/2 cup dry red wine, and 1/2 cup water to thin the sauce. I cheated and used a small amount of grated mozzarella after the tofu ricotta layers. I wanted that "ooze" that I expect in lasagna. I finished the with the sauce, some of the mozzarella, and a sprinkling of freshly grated Parmesan on top before baking. Personally, I HATE cashews, but I could not tell they were in the lasagna. The tofu ricotta was great, but I thinned it a bit to soften the dollops and didn't miss real ricotta at all. This is super for both omnivores and vegetarians alike. Low fat, high flavor. Try it, you won't be sorry!I mostly followed the recipe except for these changes: I subbed an 8 oz. can of tomato sauce for the tomato paste. I sauteed onion, bell pepper, and 3 large minced garlic cloves with some chopped fresh spinach until softened, then added the canned tomatoes, sauce, and beans. I also added a little more oregano, about 1 Tbl. dried basil, and 1 tsp. of minced, fresh rosemary along with 1/2 cup dry red wine, and 1/2 cup water to thin the sauce. I cheated and used a small amount of grated mozzarella after the tofu ricotta layers. I wanted that "ooze" that I expect in lasagna. I finished the with the sauce, some of the mozzarella, and a sprinkling of freshly grated Parmesan on top before baking. Personally, I HATE cashews, but I could not tell they were in the lasagna. The tofu ricotta was great, but I thinned it a bit to soften the dollops and didn't miss real ricotta at all. This is super for both omnivores and vegetarians alike. Low fat, high flavor. Try it, you won't be sorry!