Clove Tea made From Dried Cloves Recipe

 

This recipe is approachable, requiring only a handful of ingredients and simple steps. Yet, the result is a tea that feels luxurious, comforting, and restorative.

Ingredients

• 6–8 whole cloves
• 2 cups water
• 1 teaspoon honey (optional, for sweetness)
• 1 slice fresh ginger (optional, for warmth)
• 1 small piece cinnamon stick (optional, for depth)
• 1 teaspoon lemon juice (optional, for brightness)

Instruction

1. Boil the water: In a small saucepan, bring 2 cups of water to a gentle boil.
2. Add cloves: Drop the whole cloves into the boiling water. Reduce heat and let simmer for 8–10 minutes, allowing the oils to infuse.
3. Optional additions: If desired, add ginger and cinnamon during simmering for extra flavor.
4. Strain the tea: Remove from heat and strain the liquid into a cup, discarding the cloves and any added spices.
5. Finish and serve: Stir in honey and lemon juice if preferred. Sip warm, ideally after meals or during quiet moments of relaxation.

Servings

This recipe yields 2 servings of clove tea.

Easy Ice Cream Recipe: 4 Ingredients and Very Creamy

 

INGREDIENTS

• 2 cups Whipping Cream (chilled)
• 1 cup Condensed Milk
• 1 teaspoon Vanilla Essence
• ½ cup Chocolate Chips / Crushed Biscuits / Fruit (optional)

---

INSTRUCTIONS

1. In a large bowl, beat the whipping cream until soft and fluffy peaks form.
2. Add condensed milk and vanilla essence. Mix gently until well combined.
3. Fold in chocolate chips, biscuits, or fruit if using.
4. Pour the mixture into a freezer-safe container.
5. Cover and freeze for 6–8 hours or overnight until firm.
6. Scoop, serve, and enjoy your creamy homemade ice cream! 

---

TIPS

• Make sure the cream is very cold for best whipping results.
• Do not overmix after adding condensed milk to keep the texture light.
• You can add flavors like strawberry syrup, coffee, or mango pulp.
• For extra creaminess, stir once after 2 hours of freezing.
• Store covered tightly to avoid ice crystals.

Cheesy Sausage & Hashbrown (Dump-and-Go Slow Cooker Meal)

 

Ingredients:

1 (14 oz) package Kielbasa or smoked sausage (such as Eckrich), cut into chunks

1 (32 oz) bag frozen hashbrowns

1 small onion, diced

2 cups shredded cheddar cheese

½ cup sour cream

½ cup milk

1 (10 oz) can cream of mushroom or cream of chicken soup

½ teaspoon minced garlic (or more to taste)

½ teaspoon onion powder

Salt and pepper, to taste

½ cup additional cheddar cheese (for topping)

Directions:

Prepare the Casserole:

Grease the inside of your slow cooker or use a crockpot liner for easy cleanup.

Add the sausage chunks, frozen hashbrowns, diced onion, and 2 cups of cheddar cheese to the crockpot.

In a separate bowl, whisk together the cream of soup, milk, sour cream, minced garlic, onion powder, salt, and pepper until well combined.

Pour the mixture evenly over the sausage and hashbrown mixture in the slow cooker. Use a spoon or spatula to gently mix and coat everything.

Top the casserole with the remaining ½ cup of shredded cheese.

Cook:

Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until hot and bubbly and the hashbrowns are tender.

Serve:

Scoop into bowls or plates and serve with a fresh salad, roasted veggies, or buttery Texas garlic toast for a complete comfort meal.

Prep Time: 10 minutes | Cook Time: 4–6 hours | Total Time: 4–6 hours 10 minutes

Servings: 6–8

Buttermilk Beignets Buttermilk Beignets

 

Ingredients

For the Beignets

• 2 cups (240g) all-purpose flour, plus extra for dusting
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup (50g) granulated sugar
• 1 large egg, room temperature
• ½ cup (120g) buttermilk, cold
• ¼ cup (60ml) whole milk (or more buttermilk)
• 2 tbsp (30g) unsalted butter, melted and cooled
• Vegetable, canola, or peanut oil for frying (~2–3 cups)

For Finishing Touches

• Powdered sugar, generously for dusting
• Optional: Ground cinnamon or lemon zest in the sugar

---

Step-by-Step Instructions

1. Mix Dry Ingredients

In a large bowl:

• Whisk together flour, baking powder, baking soda, salt, and sugar until well blended.

---

2. Combine Wet Ingredients

In a separate bowl:

• Beat egg, then whisk in buttermilk, milk, and melted butter until smooth.

---

3. Make the Dough

• Pour wet ingredients into dry.
• Stir gently with a wooden spoon or spatula until a soft, shaggy dough forms.

Let rest 5 minutes—this hydrates the flour and makes rolling easier.

---

4. Roll & Cut

On a lightly floured surface:

• Turn out dough and gently pat or roll to ¼-inch thickness.
• Use a sharp knife or pizza cutter to cut into 2-inch squares or rectangles.
• Reroll scraps once if needed.

5.Fry in Batches

• Carefully add 4–6 beignets at a time—don’t overcrowd.
• Fry 1–2 minutes per side, flipping once, until deep golden brown and puffed.
• Remove with a slotted spoon and drain on a wire rack or paper towel-lined tray.

---

7. Dust & Serve

• While still warm, transfer to a wire rack set over parchment.
• Sift or shake powdered sugar generously over the top—don’t hold back!

Serve immediately while hot and pillowy.

Old-Fashioned Orange Candy

 

INGREDIENTS:

Orange slice candies

Powdered sugar

Pecans, chopped or ground

DIRECTIONS:

Put candy in microwavable bowl and microwave until soft. Twenty seconds is plenty in my microwave.

Immediately, place the candy between slices of plastic wrap, waxed paper or parchment paper and roll out until flat. Dip in powdered sugar and then in pecans.

Let cool and enjoy!

Pineapple Cream Cheese Cobbler

 

Ingredients

Pineapple Layer

2 cans (20 oz each) crushed pineapple, undrained

¾ cup granulated sugar

1 tablespoon cornstarch

1 teaspoon vanilla extract

Cream Cheese Layer

Ezoic

8 oz cream cheese, softened

½ cup granulated sugar

1 teaspoon vanilla extract

Cobbler Batter

1 cup all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

¼ teaspoon salt

1 cup milk

½ cup unsalted butter, melted

Preparation

Step 1: Prepare the Pineapple Base

Preheat oven to 350°F (175°C). In a bowl, combine crushed pineapple, sugar, cornstarch, and vanilla extract. Stir until evenly mixed and set aside.

Step 2: Prepare the Cream Cheese Mixture

In a separate bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Set aside.

Step 3: Make the Cobbler Batter

In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Add milk and whisk until smooth and lump-free.

Step 4: Assemble the Cobbler

Pour melted butter into a 9×13-inch baking dish. Pour the batter evenly over the butter—do not stir. Spoon the pineapple mixture evenly over the batter, then drop spoonfuls of the cream cheese mixture across the top.

Step 5: Bake

Bake for 50–60 minutes, or until the top is golden brown and the cobbler is bubbling around the edges. Allow to cool for 10–15 minutes before serving.

A creamy chicken stew without the cream

 

Ingredients

2 tablespoons olive oil

1 1/2 pounds chicken thighs, cut into 1-inch pieces

3 tablespoons all-purpose flour

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon salt, plus more to season

6 cloves garlic, minced

1 onion, diced

3 carrots, peeled and sliced

2 large potatoes, cut into 1/2-inch cubes (1 pound)

3 cups chicken broth

1 bay leaf

1/2 cup milk

1 cup green peas, frozen

Black pepper, to season

Instructions

Place chicken on a cutting board, dice into 1-inch pieces, and season generously with salt and pepper.

In a large skillet, warm the olive oil, add the chicken, and cook for 4-5 minutes until browned on all sides. You don’t need to cook the chicken all the way through, simply sear it in the juices before adding it to the slow cooker. Note: If the slow cooker has a removable stovetop-safe pot, you can place it directly on the stovetop top and cook the chicken directly in the removable pot and then return it to the slow-cooker base.

Once the chicken is seared, place it in the slow cooker, add flour, thyme, rosemary, and salt, and stir until the chicken is well coated in the flour and herbs.

Add the garlic, onion, carrots, and potatoes to the slow cooker, and stir to combine. Then pour in the broth and add the bay leaf.

Cover and cook on low for 7-8 hours or on high for 3-4 hours.

Once cooked, add the frozen peas and milk, stir to combine, and cook for an additional 10-15 minutes on high until the peas are warmed through. At this point, you can also adjust the thickness of the stew by adding a bit more flour if it’s too thin or a splash of chicken broth if it’s too thick.