Posted on 10/01/2024 6:10:14 AM PDT by Diana in Wisconsin
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Strained my Fire Cider, today. It had been steeping for a month. Added the honey. Man, that’s stuff has some KICK to it, but the health benefits are supposed to be worth it, and you can ‘temper’ it by adding it to tea or make a salad dressing with it and EVOO, and a few other ideas in the link below.
I’ll let you know how it works for us this winter - keeping aches and pain at bay, allowing us to perform handstands and somersaults again (LOL!) or fighting a cold. ;)
It’s not too late to make a batch for yourself!
https://blog.mountainroseherbs.com/fire-cider
Those mini pumpkins are so CUTE! Would also be nice filled with a traditional stuffing.
Sure would.
Yeah, I told my family that we have weather events to worry about in different seasons. Here we prep for winter snow and ice storms, and spring brings tornadoes. Down there it’s hurricane season summer and Fall.
Thanks for the tip.
The weird black gourd that was in the display at the co-op was gone last time I was there. It was scary ... someone probably bought it.
I still do want to grow some blue pumpkins next year!
I made 2 quarts of fire cider months ago. One I still have not strained .... surprised it hasn’t melted the glass yet. The strained one is kick a$$ .... if I do manage to get sick, it should send the germs running!
Cleaning out cabinets ... found a little jar (4 oz glass canning jar with plastic lid) of homemade pumpkin pie spice - it still smells great, but the date is 11-21-18. It’s going in the trash .... will make some fresh in November.
Yes!!
A real easy recipe.
happy Fall!
(((HUGS)))
I’m anxious to try it!
I got a really late start on my garden due to vacation till 1st of July, BUT I am tickled to have One Baby Boo pumpkin...and still lots of tomatoes which I hope will ripen soon.
Veggie Grilled Cheese
The good ol' standby with a delicious difference.
Mix then grill cup chp micro-wilted baby spinach leaves 3 tbl ricotta 2 tbl crumbled feta 2 tbl
chp sun-drieds, tbl sliced black olives 1/8 tsp. gar/powder 2 slices whole grain bread buttered.
Pumpkin Cream Cheese Crescent Rolls
Tastes like a cross between pumpkin cheesecake and a croissant. Cream cheese drizzle is irresistible.
Ing 2 oz full-fat cr/cheese 2 tbl + ¾ tsp gran/sugar divided ¼ cup canned pumpkin purée ¾ tsp pumpkin pie spice divided ½ tsp vanilla ¼ tsp salt 2 (8 oz) tubes crescent rolls 1 tbl melted butter Cream Cheese Drizzle 2 oz full-fat cr/cheese, ¼ cup conf ½ tbl milk
Steps Whip cr/cheese 2 tbl sugar smooth. Then add pumpkin purée, ½ tsp pumpkin pie spice, vanilla, salt. Center 2 tsps on dough, leaving a border at edges. Starting at widest end, tightly roll each at an angle so tip ends up in the center. Set in foil-lined b/ sheet, spacing each, fold ends in to form crescent. Brush w/ melted butter. Then sprinkle w/ combined ¼ tsp pumpkin pie spice and ¾ tsp sugar. Bake 375 deg 15-20 min til puffy and golden. Cool completely then drizzle w/ whisked cr/cheese, conf, and milk.
What a great idea! You could put any combo of leftovers in there. I made roasted veggies last night as a side to grilled chops, and if I chopd up the leftovers (zuke, onion, peppers, potatoes) and added that to some cheese/cream cheese, it would make a great ‘melt.’
Thanks! :)
Those Pumpkin Crescent Rolls look SO much easier than the Butterhorns we make from scratch. My Mom is the current ‘Butterhorn Queen’ and then the mantle falls to ME - but I am talking my Aunt Linda and Cousin Pam into taking it from me.
I absolutely HATE making them. They are a labor of love and I’m not feeling it, LOL!
Cream cheese and veggies.....what could possibly go wrong?
A tube of crescent rolls......heaven sent.
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