Maggie's Cough Remedy

Over Thanksgiving break I was browsing Pinterest.com and found a homemade remedy for a cough and sore throat.  I was feeling fine at the time but knew the cold, winter months were fast approaching so I mixed some up and started taking a spoonful everyday to possibly prevent from catching a cold or something worse.  So far (knock on wood) I've avoided all of the above.

I actually quadrupled the original recipe found here http://nancyvienneau.com/blog/articles/home-remedy/ and keep it in a glass jar on my counter.    


MAGGIE’S COUGH REMEDY

1 teaspoon Cayenne
1 teaspoon Ginger
4 Tablespoons Cider Vinegar (an organic one, like Bragg’s, is preferred.)
8 Tablespoons Warm Water
4 Tablespoons Honey (use a locally produced raw honey, if possible.)

Dissolve the cayenne & ginger in the vinegar & water then add the honey.  Put it in a glass jar with a lid and shake well before each use.  (The cayenne won't dissolve completely so you'll have some granules.) 

I'm only taking it two or three times a week now, but when my youngest came down with influenza I took it daily.  It seems to be working and I've had a few people ask me for the recipe so I thought I'd share it here as well. 

Cheesy Green Onions

Ever since I was a little girl, we had cheesy green onions at Thanksgiving.  If you like onions and cheese, you'll love these things. 

 

Ingredients

Green Onions

Cream Cheese

Evaporated Milk

Finely Shredded Cheddar Cheese

Accent Seasoning Salt

 

 

First, rinse the onions.  Then cut them evenly like this:

 

Make sure you cut the little 'hairs' off the bottoms.

 

You’ll need one block of cream cheese to about four bunches of onions. 

Put the cream cheese in a medium bowl and add about 2 tablespoons of the evaporated milk per block of cream cheese. It doesn't take much milk, just enough to soften it up and make it creamy.  Then add 1 tablespoon of Accent per block of cream cheese.

 

Mix it until creamy like this:

 

 

Put the finely shredded cheese in a pie plate. 

 

Spread the cream mixture onto the bottom of the onion about halfway up, like this:

 

 

Then just roll it around in the cheese until it's covered.

 

 

That's all there is to it!

 

 

When you're ready to serve you can put them on a pretty platter if you'd like. 

 

Enjoy!

Baked Egg Scramble

Our neighbors asked my oldest son to water their animals while they were away on vacation.  In return he could bring home all the eggs he could carry.  By the end of the week, we had so many eggs I didn't have room for them all.  I finally cracked a couple dozen, scrambled them up and baked them in pie plates.  They turned out great and got eaten up.

One pie plate can hold about 8-10 eggs maybe more depending on the size.  I put about 1/2 stick of melted butter in the pie plate first.  Scramble the eggs, add about 3/4 cup milk & a cup of cheese.  I used mild cheddar because it's what I had on hand, but a sharp cheddar would've tasted great!  Then I added some salt & pepper and poured in all into a pie plate. 

You can add your own variations including but not limited to: ham, bacon, green onions, olives, mushrooms, etc. If I hadn't been in a such a hurry, I would've added them all!  A baked egg omelet if you will.

I baked them for about 30 minutes at 350.  The edges will cook faster so just keep checking the center until it's cooked thoroughly. 

Marshmallow Popcorn

I recently heard of marshmallow popcorn and couldn't wait to try it.  I've made it twice in three days.  That's how good it is!

Ingredients
5 cups mini marshmallows
6 Tbsp. butter
2 tsp. vanilla
4 quarts air-popped popcorn

Melt butter in a medium/large saucepan.  Add marshmallows and vanilla and stir until melted.  Pour over popped popcorn and stir well. 

Ooey-Gooey Goodness!!

Mother Goose Popcorn

I LOVE popcorn!  It's one of my favorite treats and is so versatile.  You can make it sweet or salty or even peanut buttery.  YUM!

Mother Goose is one of my favorites and it's super easy to make.

Pop about one cup of popcorn in an air-popper.  Use a big bowl so you have room to stir or shake. = )

Ingredients
6 Tbsp. butter
2 tsp. vanilla
3 Tbsp. water
1 cup sugar
food coloring of your choice if you'd like it colored

Combine the other ingredients in a saucepan and bring to a boil.  Turn off the heat and pour evenly onto the popped popcorn.  Use a big spoon and stir it well to coat all the pieces.  If the bowl has a tight fitting lid, put it on and shake the bowl a bit to ensure every piece is coated. 

The popcorn will be sticky until it dries which only takes a few minutes.  When it dries, you'll have a big bowl of sugar coated goodness.

Enjoy!

Butter Sauce For Fish

This is a delicious recipe for butter sauce.  Heat it up and pour it over fried or bbq'd fish.  This is the same recipe used at the famous Garland, Utah Fire Department Salmon Fry.  It's amazing!

Ingredients
1 lb. butter
4 Tbsp. Kikkoman teriyaki sauce
8 Tbsp. lemon juice (use pure lemon for best taste)
2 green onions, chopped
pepper & parsley flakes (enough to taste)

Combine all ingredients in a saucepan and cook over low heat.  DO NOT BOIL!

It's the best butter sauce I've ever tried.

ENJOY!

Oven Baked Asparagus

I love asparagus and this is a super delicious way to cook it. 

Rinse the asparagus and pat dry with a paper towel.  Place the asparagus into a baking dish and rub with olive oil, sea salt & lemon pepper. Then bake @ 350 for about 30 minutes.  If you like your asparagus really tender, just increase the heat to 400 degrees. 

It really is fabulous!