Homemade syrup for flu & colds

 2/3 cup black elderberries

3 1/2 cups of filtered water


2 tablespoons of fresh gin

ger root, finely minced, or 1 tsp dried ginger


1/2 – 1 teaspoon of cinnamon powder

small sprinkle of cloves or clove powder

1 cup (or less) raw honey (or sweetener of 

choice- see note below)

How To Make Elderberry Syrup:

1. Put all ingredients except honey in a medium 


sized sauce pan.

2. Bring to a boil, reduce heat and simmer for 45 

minutes to an hour until liquid reduces by 1/3.

3. Remove from heat and let cool slightly.

4. When cool enough to touch the pan with your 


hands, strain the liquid through a strainer or 

cheesecloth into a large glass jar or bowl. 

Discard the strained ingredients.

5. When liquid is still warm, add the honey and 

stir well to incorporate. [Note: alternate 

sweeteners like stevia can be used, though this 

will create a liquid, rather than a syrup and it will 

only last 2-3 weeks in fridge]

6. Store in a glass bottle or jar in the fridge.


Standard dose is up to 1 tablespoon a day for 

adults and 1 teaspoon a day for kids over the 

age of 2. Some sources recommend taking 

every other day or only during the weeks to 

boost effectiveness. If cold or flu strikes, this 

dose can be doubled or tripled until symptoms 

go away.

BACON POTATO

BACON POTATO
Potato (sliced)

Bacon

And Cheese if you like

Directions
Peel and slice the Potato ALMOST all the way through.
Then insert Bacon slices
Bake in the oven with a little oil for 45 minutes at 400 degrees
(depending on the size of the potato)

You can cook the Potato halfway before adding the bacon if you like.

NO-BAKE PEANUT BUTTER OATMEAL COOKIES

NO-BAKE PEANUT BUTTER OATMEAL COOKIES 
2 c. sugar
1 stick butter
1/2 c. milk
1 tsp. vanilla
2 c. oatmeal
1/2 c. peanut butter
Mix sugar, milk and butter in a medium cooker. Bring to a boil and allow to boil for three minutes and remove from stove. Next add vanilla and the peanut butter and stir well. Last, add oatmeal a little at a time to desired taste and thickness. Drop by spoonfuls onto wax paper, or pour into a buttered pan and cut into squares after it cools.

Taco Stuffed Shells


Ingredients:
1 lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterrey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream

Instructions:
In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
Pour salsa in the bottom of a 9 x 13 inch baking dish.
Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Cover and bake in the oven at 350 degrees for 30 minutes.
After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!

Chili

2 lbs ground beef
29 oz can tomato sauce
29 oz can kidney beans 

29 oz can pinto beans
1 cup diced onion
½ cup diced green chili (or 1 sm can)
¼ cup diced celery
2 cans Italian style diced tomato
2 tsp cumin powder
3 Tbsp chili powder
1 ½ tsp black pepper
2 tsp salt
2 cups water

Directions:
Brown ground beef and crumble. 
Combine beef with remaining ingredients, bring to a simmer, cook 2 / 3 hours.
If you prefer spicier, add some jalepenos.

Super easy cheesecake

Super easy cheesecake
Graham cracker crust
1 block cream cheese room temp 

1 cup powdered sugar
1 small tub Cool whip thawed
1 can pie filling
First mix together powdered sugar and cream cheese until smooth then mix in cool whip. Put in pie crust and top with pie filling and refrigerate until firm

SWEDISH MEATBALLS



2 tablespoons butter
1/2 yellow onion, finely chopped
1 1/2 teaspoons fine salt
1/4 cup milk
2 large eggs
1/3 cup plain bread crumbs
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 pinch cayenne pepper, or to taste
1 pound ground beef chuck
1 pound ground pork
Gravy:
2 tablespoons butter
3 tablespoons all-purpose flour
3 1/4 cups beef broth
1/2 cup heavy cream
1/2 teaspoon white sugar
1/4 teaspoon Worcestershire sauce
salt and freshly ground black pepper to taste
cooking spray
Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and 1 1/2 teaspoons salt in butter until onion begins to turn translucent, about 6 minutes.
Transfer onion mixture to a large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, allspice, and cayenne pepper to the breadcrumb mixture; stir to combine.
Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour.
Melt 2 tablespoons butter in a large skillet over medium heat; whisk flour into butter and cook until golden brown, 4 to 5 minutes. Slowly whisk beef broth into butter mixture.
Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir sugar and Worcestershire sauce into gravy. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat foil with cooking spray.
Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet.
Bake in the preheated oven until browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.

Cornbread Salad


Ingredients:
1 package jiffy corn muffin mix cooked per package directions, cooled and crumpled.
2 cups shredded mild cheddar cheese
2 cups mayonnaise
1 cup Farmland fully cooked diced ham
1 cup fresh diced tomatoes
1 can drained whole kernel corn
½ cup diced red onion
½ cup sour cream
1/3 cup diced green bell pepper
salt to taste
fresh cracked black pepper to taste
Directions:
Combine all ingredients in a large bowl and gently mix well.
Refrigerate at least 2 hours before serving.
Note:
6 strips of crumpled bacon may be used in place of the diced ham for a nice smokey flavorful change.

Tomato Corn Chowder


1/4 pound cooked crumpled bacon
1 baseball size onion chopped
1 can (14.5 oz) whole kernel corn (un-drained)
1 can (14.5 oz) diced tomatoes (un-drained)
2 cups diced raw potatoes
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon black pepper
3 cups boiling water
1 cup evaporated milk
Sauté onion in 2 tablespoons of olive oil or some of the drippings left over from cooking the bacon for about 5 minutes until tender ......Add the onions, bacon, potatoes, tomatoes, corn, sugar, salt, pepper and paprika to the boiling water, reduce heat to a simmer and cook for 20 to 25 minutes until potatoes are tender.......Remove from heat and slowly stir in the evaporated milk.
Enjoy

CHILI

CHILI
2 pounds hamburger (fry and drain)
1/2 large onion (chopped)
2 can kidney beans (don't drain)
2 can chili beans (don't drain)
2 can chopped tomatoes (don't drain)
1 pkg. Williams Chili seasoning
2 Tbs. brown sugar
1 Tbs. cocoa
1 tsp. garlic powder
Salt to taste
Mix and simmer for at least 1 hour..longer if you want.