Sore Throat Tea

Ingredients:

• 2 lemons
• 1 ginger root
• 2 cups organic honey

In a jar combine lemon slices, sliced ginger and organic honey.
Close jar and put it in the fridge, it will form into a "jelly".
To serve, spoon jelly into mug and pour boiling water or your favorite tea over it.
Store in fridge 2-3 months.

Spicy Thai Noodles With Peanuts & Sesame Seeds

Ingredients:

• 1 box linquine
• 2 tbsp crushed red peppers
• 1/2 cup vegetable oil
• 1/2 cup sesame oil
• 6 tbsp honey
• 6 tbsp soy sauce
• 2 green onions
• cilantro
• 3/4 cup peanuts
• 2 tbsp toasted sesame seeds

Boil the noodles, drain.
Chop the green onions, cilantro and peanuts.

Heat both oils and crushed red peppers over medium heat in a small pan.

Strain out peppers and reserve oil.
Whisk together honey, soy sauce and oil.
Pour the oils mixture over the noodles and toss together until the noodles are well coated.
Before serving, sprinkle peanuts, green onions and cilantro on top as well as the toasted sesame seeds.
Toss everything together and serve.

Pumpkin Pie Shooters

Ingredients:

• 1/2 cup canned pumpkin
• 2 graham crackers, crumbled
• 1 tbsp melted butter
• 1/4 tbsp pumpkin pie spice
• 1/4 cup sugar
• whipping cream
• 1/2 tbsp brandy
• 8 chocolate covered almonds, chopped

Stir together crumbled graham crackers and melted butter in a small bowl until well combined. Cover the bottom of your shot glasses with a spoonful of the graham cracker mix. Set aside.
In a medium bowl, thoroughly combine canned pumpkin, pumpkin pie spice and sugar until well blended. Add a heaping spoonful to each shot glass on top of the graham cracker mix.
Whisk the whipped cream and brandy in a small bowl.
Top the shot glasses with a dollop of whipped cream and a sprinkling some chopped almonds on top.
Place in refrigerator for 10 more minutes to chill, then serve.

Mouth-Watering Breakfast Buns

Ingredients:

• 1 tube Pillsbury Grands buttermilk biscuits 
• 3 Tbsp. butter, melted
• 1/2 C. pancake syrup
• 1/2 tsp. cinnamon
• 1/4 C. chopped pecans, optional
• 1/4 C. chopped almonds, optional

Spray a fluted pan with non-stick spray. 

Combine the melted butter and syrup in a small bowl and set aside. 

In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). 

Place about half of the syrup mixture in the bottom of the pan.

Then sprinkle half of the brown sugar mixture on top.

 Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.

 Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. 

 Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

Golden Fruit 'n' Nut Granola

Ingredients:

• 1/4 cup sunflower kernels
• 1/4 cup pumpkin seeds
• 2 tbsp butter
• 4 cups old-fashioned oats
• 1/4 cup vegetable oil
• 3/4 cup cashew halves
• 2/3 cup slivered almonds, toasted
• 1/2 cup sesame seeds, toasted
• 1/2 cup packed brown sugar
• 1/2 cup honey
• 1 tsp ground cinnamon
• 1 1/4 cup bite size dried fruit ( raisins, apricots, apples, dates )

In a large skillet over medium heat, lightly toast sunflower kernels and pumpkin seeds in butter; remove and set aside.
In the same skillet, lightly toast oats in oil.
Add the sunflower kernels, pumpkin seeds, cashews, almonds and sesame seeds.

Combine the brown sugar, honey and cinnamon; add to oat mixture. Cook and stir for 5 minutes.

Spread in 2 ungreased 15-in. x 10-in. x 1-in. baking pans.

Bake at 350 F for 15-20 minutes or untill golden brown, stirring every 5 minutes.
Cool, stirring occasionally.
Stir in dried fruit.
Store in an airtight container.

Toasted Sun-dried Tomato Focaccia Sandwich with Canadian bacon

Ingredients:

• Sun-dried Tomato Focaccia bread, sliced horizontally
• 1/2 lb thinly sliced Canadian Bacon (or chicken or turkey sandwich meat)
• Slices of cheddar cheese
• Tomato slices
• Lettuce
• 2 tbsp Giardiniera
• mustard
• mayo

Sauce:

• 3 tbsp honey
• 3 tbsp dijon mustard 

In a small bowl mix together honey and mustard, set aside.

Spread mustard on the bottom of the focaccia bread, then arrange the sliced canadian bacon to cover the bread.
Spread  mayo on the top of the facaccia bread , then arrange the sliced cheese.
Place the bread on a baking sheet. Bake at 350° for about 12 minutes or until the cheese is melted and bubbly.

Take the sandwich out of the oven when it’s done and pour the honey mustard sauce on the top of the canadian bacan. Top with shredded lettuce, giardiniera, sliced tomato and the top half.

 Enjoy immediately.

Baked Sweet-Potato Chips

Ingredients:

•  2 large sweet potato, sliced thinly with mandoline slicer
•  2 tsp olive oil
•  1 1/2 tsp salt
•  1 1/2 tsp cayenne pepper 

 Preheat oven to 225F.

Line 2 large baking sheets with parchment paper.
Place sliced sweet potato in a large bowl. Drizzle olive oil over top; sprinkle with salt and cayenne pepper. Toss the potatoes with your hands to make sure all are covered.
Lay the sweet potatoes out in a single layer on the prepared baking sheets.

Bake for about 1 1/2 hours (may be longer), rotating the sheets halfway through until the sweet potatoes
are crispy.
Let cool slightly. Best eaten the day they are made.