Cinnamon-Spiced Iced Tea

Cinnamon-Spiced Iced Tea
Cuisine: American
Recipe type: Drinks
Serves: 6

Prep time: 
Cook time: 
Total time: 

  • 8 cups filtered water
  • 2 (1-inch) cinnamon sticks
  • ½ cup sugar
  • 3 large or family sized black tea bags
  • ¾ cup orange juice
  • ¼ cup lemon juice
  • 1 orange, sliced into 6 slices (optional)
  • Cinnamon sticks for garnish (optional)
  • Ice for serving

  1. Place the water, cinnamon sticks, and sugar in a large saucepan and place over high heat. Bring the mixture to a boil, then reduce to a simmer for 5 minutes to allow the cinnamon sticks to release their flavor.
  2. Remove the water from heat, add the tea bags, cover, and allow to steep for 5 minutes. Remove the tea bags and discard.
  3. Pour the tea mixture into a 2-quart pitcher and stir in the orange and lemon juice.
  4. Chill the tea in the refrigerator until cold, about 2 hours.
  5. Pour over ice, garnish with orange slices and cinnamon sticks if desired, then serve.Cinnamon-Spiced Iced Tea


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Macaroon Kiss Cookies

  • 2 1/2 cups flour
  • 1 Tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cups butter
  • 6 oz. cream cheese
  • 1 1/2 cups sugar
  • 2 egg yolks
  • 1 Tablespoon plus 1 teaspoon Vanilla extract
  • 1 Tablespoon plus 1 teaspoon juice from a fresh orange
  • 10 cups sweetened flaked coconut, divided in to 6 cup and 4 cup portions
  • 1 bag Hershey Kisses
  1. Mix flour, baking poser and salt and half the coconut in a bowl.
  2. In a second bowl, beat butter, cream cheese, sugar, egg yolks, vanilla and orange juice.
  3. Combine well the two mixtures. Refrigerate for an hour.
  4. preheat oven to 350F.
  5. Make 2-inch balls from the dough and roll it in the rest of the coconut. Make sure it is completely covered.
  6. Place it on a baking pan and bake for about 15 minutes.
  7. Once taken out of the oven, when it is hot – stick a Hershey Kiss into each cookie.
  8. Bake again for about 1 minute.
Source: rookno17.com

Source: rookno17.com

Honey and Ponzu Glazed Roasted Carrots

Honey and Ponzu Glazed Roasted Carrots
Recipe type: Vegaterian
Serves: 6

Prep time: 
Cook time: 
Total time: 

  • 2 bunches carrots
  • 1 tbs. olive oil
  • 1 tbs. sesame oil
  • 2 tbs. ponzu
  • 2 ½ tbs. honey
  • Salt and pepper

  1. Chop of the leafy carrot tops and scrub well.
  2. Toss the carrots in the olive oil, sesame oil, salt and black pepper. Place the carrots on a rimmed baking sheet.
  3. Slide the carrots into a preheated 425 degree oven and roast for 15 minutes. Meanwhile prepare the glaze by mixing the ponzu with the honey.
  4. Remove the carrots from the oven and drizzle on the glaze. Toss to coat and place the carrots back into the oven for 10-15 more minutes. Just give them another toss halfway through.Honey and Ponzu Glazed Roasted Carrots


Soft Almond Sugar Cookies


  • 1 1/2 cup white sugar
  • 2/3 cup butter
  • 2/3 cup shortening (room temp)
  • 2 large eggs
  • 2 tsp almond extract
  • 2 1/2 cups cake flour
  • 1 cup all purpose flour
  • 2 teaspoon cornstarch
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • Course sugar for the top


1.    Preheat oven to 350 degrees.
2.    Mix sugar, butter and shortening.
3.    Add the eggs and almond extract.
4.    In a separate bowl, mix flour, cornstarch, and baking powder and salt until all combined and pour into butter/egg mixture.
5.    Make rough balls, adding in a sprinkle of the course sugar
6.    Put in the oven for 4 mins.
7.    Carefully use an appropriate utensil to flatten cookies while in the oven.
8.    Bake for 4 more mins.
9.    Remove for cooling.
From Cody Kitchen Confections


Homemade Butterfingers


  • 16 oz candy corn
  •  16 oz peanut butter
  •  16 oz chocolate
  • 1 oz butter


  1. In a pot, over hot water (double pot), melt candy corn and peanut butter while stirring constantly.
  2. Once the mix is ready, pour into a baking pan and let it set.
  3. Cut to desire length.
  4. In a pot, over hot water (double pot), melt chocolate and butter while stirring constantly.
  5. Dip the bars in the chocolate and let it cool.


Jello Worms


  • 6 ounces raspberry or grape flavor gelatin
  • 100 plastic straws
  • 1 empty, cleaned 1-quart milk or orange juice carton to hold straws
  • 3 cups boiling water
  • 3 envelopes unflavored gelatin
  • 3/4 cup whipping cream
  • 12-15 drops green food coloring waxed paper


  1. In a bowl, put the gelatins and pour boiling water.
  2. Mix the water and the gelatine until it’s perfectly even.
  3. Cool approx 20 mins, until tepid.
  4. Pull the straws to maximum length and place them upside down in the container.
  5. Cover them with a band to make sure they stay together.
  6. Mix the gelatin with cream and food coloring.
  7. Fill the straws.
  8. Cool approx 9 hrs until the gelatin is firm.
  9. Move the straws from the container and separate them.
  10. Put every 3 straws in hot water for 2 secs.
  11. Separate the worms from the straws with your hands.
  12. Put the worms on baking sheets and cool for 2 hrs.

Post thanks to Keith from The Red Deer Painters – http://www.thereddeerpainters.com