INGREDIENTS 3/4 TB of sea salt 1/2 TB of Pepper (cayenne is excellent) 1 TB of Garlic Powder 1 TB Onion Powder 2 teaspoons Oregano, dried leaves 1 TB paprika 1 TB onion flakes, dried (optional, but I love this addition.) 2 TB Ground Cumin 3 Tablespoons of Chili Powder 1 tsp. red pepper flakes (Or more if you like a kick. We add more, but some may choose to omit this altogether if you use cayenne pepper instead.) INSTRUCTIONS In a medium bowl, combine all the spices completely. Pour into air tight container, zip lock bag or mason jar for storage. Use approximately 2 TB per pound of meat. Adjust amount based on your preference. Yield Serving: 6
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You will need: 1 ½ cups epsom salts ½ cup sea salt peppermint essential oil red food coloring Directions: Combine salt, epsom salts, and peppermint essential oil-to your desired scent strength, in a bowl. If you wish to add color to create the look of peppermint-remove half the Epsom salt mixture from the bowl and set aside. Add a few drops of red food coloring to the remaining half and stir- continue adding until you reach your desired color. Layer white and red Epsom salt mixture into jar. Alternating colors until full. To use: Scoop ½ cup of Peppermint Bath salts into hot bathtub.
Posted in Do it yourself
Eggnog Pancakes Prep Time: 10 minutes Cook Time: 15 minutes Yield: About 10 pancakes Ingredients 2 cups all-purpose flour 4 tsp baking powder 1/2 tsp salt 1/2 tsp ground nutmeg 2 cups eggnog (use more for thinner pancakes) 2 large eggs 3 Tbsp butter, melted 1/2 tsp rum extract Maple syrup, for serving Directions Preheat and electric griddle to 350 degrees. In a mixing bowl whisk together flour, baking powder, salt and nutmeg. Make a well in mixture then set aside. In a separate mixing bowl, whisk together eggnog, eggs, butter and rum extract until well blended. Pour wet mixture into well in dry mixture and whisk just until combined (small lumps are fine). Pour about a heaping 1/3 cup onto buttered griddle.
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