5-8 Family Size Tea Bags (or 12 reg. tea bags)  
 ( I prefer  Lipton's Brand Teas.)
1 Quart (4 cups) Boiling water

3 Quarts (12 cups) - Cool Water

1 1/2 - 2 (one & a half) - Cups Sugar. 

1/4 teaspoon - Baking Soda (this IS the SECRET Ingredient!!)

Directions - 

1.  Sprinkle baking soda into a pitcher (I use a gallon-size Mason Jar but many people have voiced concerns about pouring boiling water into a glass container, so use whatever container you'd like)

      Add Tea bags to the pitcher/baking soda,  

      Pour Boiling water over tea bags, 

      Cover and allow to steep for 15 minutes.

                    ~*~

2.  Remove and toss out Tea Bags,

     Add Sugar and Stir until completely dissolved. 

     Add Cool Water.

     Refrigerate until cold and ready to drink.

                     ~*~

3.  Serve over ice, 

     Take a nice long sip.

     Swoon.

     Repeat. 

This makes a great snack, or pack it up for lunch :) 

2 cups whole wheat pastry flour

3/4 cup brown sugar- packed 

1 Tbsp. baking powder

1 tsp. salt

1 1/2 cups milk (or substitute soy or rice milk)

1 egg

1/2 cup creamy peanut butter

1 cup peanuts (optional)

3/4 cup jelly or jam

1. Preheat the oven to 350*f.  In a large bowl, combine the flour, sugar, baking powder, and salt.  Stir with a wire whisk to combine.

2.  In a separate bowl, combine the milk, egg, and peanut butter.  Stir with a wire whisk to combine.  Add the wet ingredients to the dry ingredients, and mix just until combined. Stir in peanuts.

3.  Spray a standard loaf pan (9x5 inches) with spray, and pour half the batter into the pan.  Top with half the jelly, dropping it by spoonfuls over the batter and spreading it slightly.  Fill the loaf pan with the remaining batter, top with the remaining jelly swirling slightly.  Bake for 50 minutes.

4.  Cool Completely before removing from the pan, slice and serve.

Breakfast Bowls on the GO

7 potatoes grated

5 / 6 eggs

1 cup meat (i used left over spiral ham or you  use bacon or sausage)

1/4 of a white onion minced

Salt & Pepper to taste

Preheat the oven to 375

Lightly Spray the muffin pan with spray (non stick spray) 

Fill each muffin whole up with grated potatoes, making like a bowl in the pan. 

Bake the hash brown bowl for about 30 - 35 minutes or until the outsides are golden brown.

Why the bowl's are baking, mix together your eggs, meat, onion and any thing else you want in your on the go breakfast bowl. (i use any left over meats in the fridge, i also add cheese)

After the hash browns are done and golden brown take them out and fill them up (with the mixture above) to the line of the muffin pan and bake for about 18-20 more minutes or until your eggs are done on the top.

The kids love them for school and they are easy grab and go 

  

Summer Pesto Sauce Balls

3 cups packed fresh basil leaves

2 large garlic cloves

3/4 cup pine nuts

1 1/2  cups freshly grated Parmesan cheese

1 cup extra virgin  olive oil

Combine basil and garlic in a food processor and process to a fine paste.

Add pine nuts and process until smooth.

Add cheese and process again until smooth.

With the machine running, pour the olive oil in the food processor and blend until smooth. If the pesto seems too thick pour in a few tablespoons warm water.

Place ice cube trays or use a cookie scoop and place them on wax paper on a cookie sheet and put them in the freezer until they are frozen and then transfer to baggies. May also be frozen in small resealable bags. 

I use the cookie scoop then freeze because when I want to make pesto sauce I don't have to make to much and I can always add more.

Let the pesto cube thaw and then toss with warm pasta or heat it up in a saucepan then add to pasta or veggie.