Honey Citrus Lip Balm

This recipe is listed on The Chicken Chick

My new fascination with creating concoctions led me to try making lip balm.  It turned out great!  Here are the ingredients:

1/2 cup Illipe Butter
1/2 cup Beeswax
1 cup Calendula Infused Oil
Lemon Essential Oil - 4-5 drops
Orange Essential Oil - 8-10 drops
1 tablespoon honey
Liquid from 3 Vitamin E capsules

First, let me start by saying the the ingredients are completely interchangeable.  If you don't have illipe butter, you can substitute jojoba or cocoa butter.  You don't have to use calendula infused oil.  You can use almond oil, coconut oil, grapeseed oil or olive oil.  I used calendula infused oil because of its soothing properties.

To begin, melt the beeswax and butter in a double boiler.

When that is melted add the infused oil, liquid from the vitamin E capsules, honey and essential oils.  Stir all of that together and pour into your containers.  I got these at http://mountainroseherbs.com/.

It's that easy!  If you like your lip balm a little softer, decrease the amount of beeswax.  Have fun experimenting with it! 

This recipe is featured on Chic and Craft Party!



Lasagna

This recipe is listed on Pamela's Heavenly Treat

One of my favorite pasta dishes is LASAGNA!  It has a tangy, chewy, goodness that can't be surpassed.  I love plating the lasagna and watching the cheese stretch over to the plate.  That is yummy goodness!

This recipe comes from my mom.  Mom is a great cook and I am so blessed to have her in my life.  She is a strong woman and has raised her girls to be strong and able to withstand anything.  With my father's passing, my mom handled herself with dignity and grace.  I can only hope to be that strong in life.

Mom, Me, Tonette, Karrie and Julia

Isn't she beautiful?

Here are the ingredients for the lasagna:

Marinara Sauce

Cottage Cheese - Large Container

Ricotta Cheese - 2 large containers

Parmesan Cheese - 2 cups

4 eggs

Salt

Pepper

Parsley - 3 tablespoons

Ground Beef /Ground Sausage - 1 pound each

Lasagna Noodles
Mozzarella Cheese - shredded

Start with a basic tomato sauce.  Here is a link to my meat sauce recipe.  Use that but omit the meat.

http://rediscovermom.blogspot.com/2012/07/meat-sauce.html

Next, brown your meat.  I like to use a combination of ground beef and ground Italian sausage.  When the meat is brown, drain the fat.

In the meantime, assemble the cheese mixture.  Mix together in large bowl:  Cottage cheese, ricotta cheese, Parmesan cheese, eggs, salt, pepper, and parsley. 

OK - time for you to make a decision.  Do you want to take the easy way out?  If you want to take the easy way out, you can buy no boil noodles.  These are great and taste just fine.  If you want thicker noodles which taste better, then start up a large pot of water and boil the noodles to al dente.  Of course if you are REALLY wanting to do it right, go ahead and make your own pasta dough!

http://rediscovermom.blogspot.com/2012/08/homemade-ravioli.html

Once all of your ingredients are prepared, it is a matter of setting up an assembly line.  Start by putting a little sauce in the bottom of your pan and put a layer of noodles on that.

Then, layer your meat, cheese mixture, and shredded mozzarella.

Then put another layer of noodles on top of that.  Ladle some more sauce and start the process over again.  When you near the top of the pan, put a final layer of noodles and ladle some more sauce on the top.

Cover the lasagna with foil and bake at 350 degrees for 45 minutes.  After 45 minutes, remove the foil and put shredded cheese on the top.  Put it back in the oven until the cheese melts.

Mangia!  This recipe is featured on Totally Tasty Tuesdays!



Lemon Bars

This recipe is listed on Marvelous Mondays

My sister Karrie is a great cook and we share an affinity for lemon!  Recently, we were able to share a few weeks together while she was here for our father's funeral.

Karrie, Me and Tonette - Thanksgiving, 2012

One of the great traits that my father had was his love for his family.  My sister Karrie personifies this in every part of her being.  Karrie has raised 4 beautiful children.  They are so lucky to have a mom like her.  Tonette, Laura, and I are so lucky to have a sister like her...........I miss her very much.  California is too far away.

Here are the ingredients for her lemon bars:

2 1/4 cups flour

2 sticks unsalted butter, cut into pieces

2/3 cup powdered sugar

4 eggs

2/3 cup lemon juice

1 1/2 cups sugar

3 tablespoons lemon zest

1 teaspoon baking powder

Pinch of salt

In your food processor, add 2 cups flour, the powdered sugar and the butter.  Pulse until the mixture is crumbly.  Press that into a 9x13 pan that has been buttered.

Bake this shortbread crust on 350 degrees for 20 minutes.  Remove from oven and reduce the heat to 325 degrees.

While the crust is baking, start assembling the other ingredients.  I have a handy, dandy juicer which made getting fresh lemon juice extra easy!



In your mixer, add the eggs and sugar.  Mix until frothy.  Add the flour, lemon juice, zest, baking powder and salt. 

Pour over the shortbread crust and bake at 325 degrees for 20-25 minutes or until set.

Cool on a wire rack.  When the bars are cool, dust with powdered sugar and cut into squares.

When Karrie is in town I love cooking together and sharing ideas for food.  She has a passion for cooking as well.  At this point, I must tell everyone that although Karrie is a great cook, I did beat her in our cooking challenge last summer............here is the proof:

Here Dad is pointing to the winner - MY peach crumble bars

Karrie lives life to the fullest - she reminds me of our father in that way.  I have learned many things from her and I consider myself lucky to have her in my life.

Mom and Karrie - Summer 2012



Shortbread Cookies

My absolute, favorite cookie in the world is a shortbread cookie!  The sweet, buttery taste makes me, well, we won't go into that!  Let's just say that I am in love.

I have cooked several shortbread recipes and this is my favorite.  Here are the ingredients:

2 cups flour
1/2 teaspoon salt
2 sticks butter, softened
3/4 cup powdered sugar
1/4 teaspoon ground cardamom
2 teaspoons vanilla

With your mixer, cream together butter and sugar.  Add the vanilla and cardamom.  Slowly add the flour.

Remove the dough and place it in a Ziploc bag.  Refrigerate for at least one hour.  When you are ready to bake, remove the dough from the refrigerator.  As the dough comes closer to room temperature, it will be easier to roll out.

Make sure that you have a floured surface and keep flour on your rolling pin.  Roll the dough out to 1/2 inch thickness.  Use a cookie cutter to cut out your cookie.

Bake at 350 degrees for 13-15 minutes.  This batch makes 12 large cookies or 18 smaller cookies.

Chocolate Toffee Cookies

This cookie combines two of my favorite things:  chocolate and toffee!  Here are the ingredients for these cookies:

1 cup softened butter
3/4 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
3 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon Kosher salt
1 small package of chocolate chips - 12 oz.
1 small package of toffee bits - 12 oz.

In your Kitchen Aid mixer, using the paddle wheel, cream together the butter and sugar.  Add the eggs and vanilla.

In a separate bowl, add the flour, baking powder, baking soda, and salt.

Slowly add the flour mixture to the butter mixture.

Add in the toffee bits and chocolate chips.  Make sure you are on low speed so that the chocolate chips do not get pulverized!  If you do not have a mixer with a paddle wheel, simply stir in the toffee and chips.

Spoon a tablespoon on a cookie sheet and bake at 350 degrees for 13-15 minutes.

 

 

Enjoy!

Persimmon Cookies

I love these cookies!  This cookie is not something that you normally find when you go to a Christmas party.  My mother would make these cookies every year and I loved them.  They are sweet and spicy!  I always thought that this recipe was from my Great Aunt Hazel, but my mom told me today that the recipe actually came from the woman I was named after.

I met her once on a visit to San Jose, CA.  She was friends with my Nana and Grand Pee Paw.  I was 10 or so when I met her.  I remember she had this big jet black hair and always had a smile on her face.  My mom told me that Jackie didn't have children so she took my mom under her wing.  My mom spent a lot of time with Jackie growing up.

A persimmon is not a readily available fruit.  Most of us do not go to the store to buy persimmons so that we can eat them.  When I decided to make these cookies, I had no idea what to do with these little orange pieces of fruit.

When in doubt - call mom!  Mom told me to cut the persimmons in half, and scoop out the seeds.  The persimmons that I had did not have very many seeds so it was easy!  I was then able to scoop the pulp out.

Here are the ingredients for the cookies:

1 cup sugar
1/2 cup shortening
2 cups flour
1 egg
1 cup persimmon pulp
1 cup raisins
1 cup nuts
1 teaspoon baking soda
1/2 teaspoon clove, cinnamon, and nutmeg

To begin, take the pulp and put it in your food processor.  Add the baking soda and egg.

With your mixer, cream the shortening and sugar together.

In a large bowl, add flour, spices, nuts and raisins.

Add the persimmon mixture to the shortening and sugar.  Mix that well.  Slowly add the flour mixture.  If you are using a Kitchen Aid mixer, use the paddle so that the nuts and raisins do not get pulverized.  If you do not have a mixer with a paddle, simply stir in the flour mixture.

Bake the cookies at 350 degrees for 13-15 minutes.

Enjoy!

Hand Cream

I love investigating new recipes..............even recipes that will help sooth my dry hands.  This recipe makes 2 half pint jars of hand cream.  I love this recipe because everything is natural and you can mix and match your oils and essential oils.

Here are the ingredients:

4 tablespoons coconut oil
4 tablespoons grated beeswax
4 tablespoons chamomile infused oil
4 tablespoons calendula infused oil
10 drops of tea tree essential oil
20 drops of peppermint essential oil
3 vitamin E capsules

Several months ago I became interested in learning about herbs and infused oils.  I got some olive oil, filled mason jars with the oil and put some herbs in the jars.  I shake these jars several times a week.  I have 4 jars in the window (not in direct sunlight):  calendula, comfrey, chamomile, and lavender.  You can experiment and try almond oil or grapeseed oil with herbs. For this recipe I decided to use the chamomile and calendula infused oils because of there soothing qualities.

Chamomile Infused Olive Oil

 

I drained the infused oil, using a fine mesh strainer and a paper towel.

 

 



I grated the beeswax and placed it in a double boiler.  As that melts, add the coconut oil, and infused oils.  When that is melted, add the essential oils.  You can use any scent combination that you like.  Cut open the vitamin E capsule and add the liquid, discarding the shell.  Stir to combine all ingredients.

 

 

 

 

Yes, it is that easy!  This recipe filled two half pint jars.  As it cools it will thicken up and change color.  This is a great idea for a homemade gift!