1 cup nonfat dry milk powder
1 cup non-dairy powdered coffee creamer
1 cup french vanilla-flavored non-dairy powdered coffee creamer
2 cups white sugar
1½ cups unsweetened instant tea
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cardamom
1 teaspoon ground cloves
1 teaspoon ground nutmeg
¼ teaspoon ground white pepper
In a large mixing bowl, whisk together milk powder, coffee creamers and sugar until evenly distributed. Set aside.
In a medium mixing bowl, whisk together tea and spices.
Using a spice grinder or food processor, pulse tea mixture in approximately one cup batches until a fine powder is formed.
Add tea powder to dairy mixture and whisk until fully combined.
Using a spice grinder or food processor, pulse entire mixture in approximately one cup batches until well incorporated and a fluffy powder consistency is reached.
Transfer to airtight containers to store or gift.
Mix two heaping tablepoons per 8 ounces of boiling water and enjoy!
3 tablespoons vegetable oil
2 tablespoons plain low-fat yogurt
2 tablespoons ketchup
2 tablespoons prepared mustard
1 1/2 teaspoons garlic powder
2 teaspoons paprika
1 1/2 teaspoons ground allspice
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon curry powder (optional)
3 pounds skinless, boneless chicken breast halves – cut into bite-size pieces
1/2 cup mayonnaise
1 cup plain low-fat yogurt
3 cloves garlic, minced
1/4 teaspoon salt
In a medium bowl, stir together oil, yogurt, ketchup, and mustard. Season with garlic powder, paprika, allspice, black pepper, cinnamon, and curry powder. Stir in chicken pieces, coating all sides with marinade. Cover bowl, and refrigerate overnight.
To make dipping sauce, mix together mayonnaise, yogurt, garlic, and salt. Cover, and refrigerate.
Preheat oven to 400 degrees F (200 degrees C).
Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven 30 minutes.
1/4 cup Butter
1/2 cup Apple Cider
1 tbsp Cornstarch
2 lb Golden Delicious Apples
1 tsp Lemon Juice
1 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Allspice
1/4 cup Brown Sugar
Core, peel and cut apples into 1/4″ wedges.
Melt butter in a large skillet over low heat. Place apples in a single layer in skillet. Top with top with lemon juice then brown sugar and spices. Cover and simmer over low heat until tender. Remove apples from skillet leaving juices.
In a small bowl whisk together 1/2 cup apple cider and cornstarch until blended with no lumps. Whisk this mixture into juices in skillet stirring constantly over medium heat until thickened. Pour over apples and mix to coat.
2 slices white bread, crusts removed, then torn into tiny pieces
1/4 cup whole milk
1 pound ground beef
1 pound ground pork
1 small red onion, grated or finely diced
1 large egg, beaten
1/8 tsp ground allspice
1/4 tsp ground cardamom
1/8 tsp ground ginger
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tbsp dried parsley
1/4 tsp salt
1/4 tsp pepper
2 tbsp butter
2 cups beef broth
2 tbsp flour
1/4 cup cold water
1/4 cup heavy cream
1/4 tsp salt
1/4 tsp pepper
In a small bowl, soak the bread in the milk until very soft.
In a larger bowl, combine all the meatball ingredients (except the butter), then add the soaked bread, and mix together well with your hands. Shape the mixture into golf ball sized balls, you should end up with about 2 dozen.
Heat the butter in a large skillet (I use cast iron) and add the meatballs. Cook a batch at a time, until very browned on the outside, but cooked through, about 10 minutes per batch. Shake the skillet from time to time so the meatballs roll around, and brown evenly. Place the cooked meatballs in the oven to keep warm.
Pour 1 cup of stock into the hot pan that you used to brown the meatballs, let it simmer for about 5 minutes while scraping the bottom of the skillet with a spatula to release any stuck bits from the meatballs. Strain that ‘gravy’ into a clean saucepan, then stir in the remaining cup of stock. In a small bowl, whisk the flour into the cold water until smooth, then whisk this mixture into the warm gravy. Let this simmer for about 5 minutes, whisking constantly, until it thickens, then add the cream and salt and pepper.