Spiced Tea

I’m a lover of heated drinks. All. Of. Them. This is one of my favorites that my mom has always {for as long as I can remember anyway} had around the house. It is soo yummy and perfect for winter nights.

Just store in an airtight container with a tablespoon and you’ll be set!

Spiced Tea {I think it’s really called Friendship Tea}
1 c. Instant Tea {not sweetened}
2 c. Tang
1 sm pkg. of Lemonade Mix
1 1/2 c. Sugar
1 tsp. Ground Cloves
1 tsp. Cinnamon
1/2 tsp. Allspice

Combine all of the ingredients and store in an airtight container.  Use 2 tablespoons per cup of hot water {I boil the water in a kettle and pour over mix in mug}, or to taste. Stir well. Place a cinnamon stick in each cup for a stir stick {I never do this but sounds cute for a party}.


Oriental Coleslaw {Recipe}

This is something my mom has been making for years that we all love! It can be served with so many things and is perfect for summer picnics or cookouts.

{Slaw Ingredients}

1 package (1 lb.) coleslaw mix

1 bunch of chopped green onions

1 (2-3 oz) package slivered almonds

1/2 c  sunflower kernels

1 package oriental flavored ramen noodles

{Dressing Ingredients}

1/2 c. evoo

1/2 c + 3 tbs sugar {i usually skip the 3 tbs}

1/2 tsp salt

3 tbs white vinegar

ramen noodle oriental seasoning packet


Break up noodles in bag before opening. Mix slaw ingredients in a large bowl. Mix dressing ingredients {i usually put them in a dressing shaker or jar so i can mix it easily.  Toss dressing with slaw mixture and chill about 1 hour {not totally necessary}.

Cheese Tortellini Soup

This soup recipe is so easy and really yummy.


9 ounces – frozen or refrigerated cheese filled tortellini prepared as package suggests
2 cans {10 3/4 fluid ounces each} condensed tomato soup
2 soup cans milk
1/2 teaspoon crushed basil
Parmesan cheese for topping {optional}


Combine pasta, soup, milk and basil in medium saucepan. Bring to a boil over medium heat; reduce heat. Cook, stirring occasionally, for 10 minutes. Serve with cheese.

OR, you can do as I did and have it ready when you come home from work.

Combine all ingredients in a Crock Pot over your lunch break and keep on low heat until you get home. We ate our soup with hot ham and cheese sandwiches on whole wheat Sister Schubert’s rolls and a veggie tray. Even though it’s soup, it seems like a great meal that transitions into warmer weather.

Enjoy! : )


…life just happens.

…and dishes seem unimportant…

…and so does going to the grocery. {condiments don’t make a very delicious dinner on their own}

Yes, my friends this is reality. This is what happened when relationships took first priority, creative hobbies took precedent and I decided to “just be”.

It was fantastic.  Sorry Mom.

{Recipe} Baked Ravioli

This week, Justin and I made a wonderful dish form Martha’s “Good Food Fast” cookbook. It was Baked Ravioli and super yummy. We both agreed that it was even better when we heated it up as leftovers. I think it’s a perfect dish for kids or adults. The ravioli we used was cheese but I think it would be awesome with any flavor.

{Heres what you’ll need}

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • Coarse salt and ground pepper
  • 1 1/2 teaspoons dried thyme, or oregano
  • 1 can {28 ounces} whole tomatoes
  • 1 can {28 ounces} crushed tomatoes
  • 2 pounds store-bought ravioli {we used the refrigerated Buitoni kind}
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • {Instructions}

    Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.

    Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.

    Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

    Easy, Yummy Pot Roast

    When I planned October’s menu, I found a recipe for pot roast in a cookbook I got at our shower in London. I was a little nervous about it but it ended up being easy peasy and really delish. I thought I would share it with you all to add to your menus as well! We had some leftovers so I am thinking I’m going to try making french dip type sandwiches.


    •  1 can of Coke or Pepsi {regular or diet}

    •  1 package of onion soup mix

    •  one can of sliced mushrooms {we don’t like mushrooms so I cut up some fresh celery, carrots and onions}

    •  a 3 to 5 lb. beef roast

    {The night before, I put the raw roast in a Tupperware with the cut up raw veggies so I wouldn’t have to do all the slicing in the morning.} Place your roast in the crock pot or slow cooker. Add onion soup mix and veggies/mushrooms. Pour in coke. Cook on low for 6 to 7 hours. {I put mine in at 8:45 a.m. and took it out at 6:30 p.m. and it worked just fine}. Put roast on a plate and put everything else through a strainer {over a bowl so you can collect the gravy}. Serve the veggies, roast and gravy over cooked egg noodles.