Dragonfly Treasure
Welcome to my
Perfectly Imperfect Life..........

Monday, November 12, 2018

Weird Weather Makes for Mixed up Plants ~ WW

Apple is done producing, a few left on tree - is now blooming again!

Sweet 100 Cherry Tomato lived through last winter,
 I forgot to pull it out.
Started producing Spring 2018 hasn't stopped.

It climbed gazebo, is now 10' tall. 

 Wonder if it will live through this winter?
If we ever get out of this 80* weather. 

Starbucks Knock Offs

Starbucks Peppermint Mocha has to be my all time
fav holiday luxury, which if asked for they will make anytime of the year. Very refreshing as frappuccino in the Summer!
But in these frugal times I don't splurge on it very often.

I decided to try my hand at creating a similar flavor.
I already have my arsenal of knock offs
and thought I'd share since Jack Frost seems to be coming 
to visit most of us!

So here is what I came up with. 
Now it isn't exactly the same,
 but in a pinch it suits me fine :)

Peppermint Mocha
3/4 cup powdered coffee creamer
1/2 cup cocoa
3/4 cup confectioners sugar
1/2 teaspoon peppermint extract
Mix well and store in an airtight container.
The amount you add to your cup of hot coffee depends on the size of your cup and how strong you like your flavoring. I normally use a larger 14 oz cup  and add 2-3 heaping teaspoonfuls,
 just to give you an idea.

Other favorites include:

Cappuccino Coffee Creamer
1 cup hot chocolate mix
3/4 cup dry non-dairy creamer
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Pumpkin Spice Coffee Creamer
1 cup powdered sugar
1 cup dry non-dairy coffee creamer
1 1/2 teaspoon pumpkin pie spice
1 teaspoon vanilla

Melissa's fave is:
Cinnamon Coffee Creamer
2/3 cup sugar
2/3 cup dry milk
1/2 teaspoon ground cinnamon

Ty's fave is:
Toffee Coffee Creamer
1 cup dry non-dairy creamer
1/2 brown sugar

Cody's fave is:
Mocha Coffee Creamer
1/2 cup sugar
1 cup nonfat dry milk
1 tablespoons cocoa

We all like:

A Snowy Night Coffee Creamer
2 cups hot chocolate mix
2 cup dry non-dairy creamer
1/2 cup sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg

For those of you who like Amaretto:
Amaretto Coffee Creamer
3/4 cup dry non-dairy creamer
1 teaspoon almond extract
1 teaspoon ground cinnamon
3/4 cup sugar

The amount you add to your cup of hot brewed coffee depends on the size of your cup and how strong you like your flavor. I normally use a larger 14 oz cup and add 2-3 heaping teaspoon fulls,
just to give you an idea. 

One of the good things about making these dry mixes is that you can control how much sugar you use. Or you could even use Splenda in place of the sugar since they are measured the same. Another thing is these can be made into instant flavored coffee mixes by adding 1/2 cup, more or less depending on your taste, to the mix.

Another way I keep costs down is by making my own...

Hot Chocolate Mix
5 1/2 cups dry milk
1 cup cocoa powder
3 cups sugar
1 cup dry non-dairy creamer

Use 1/3 cup of dry mix to 1 cup of hot water
for 1 cup of Hot Chocolate.
Add marshmallows, if you'd like and

Friday, October 26, 2018

Scatter Kindness ~ #sktrkndns ~ WW

"My hubby found this one

LaTanya Lynn M. shared her first post
New Member - October 6 at 5:34 PM

Some Halloween hidden

Thursday, October 25, 2018

How To Dry Herbs From Your Garden

Preserve Your Herbs
Growing herbs is just half the fun. Cooking with them and tasting the efforts of your work is icing on the cake! Here are some simple ways to preserve your homegrown herbs.

Long Stemmed Leafy Herbs

1.  Harvest them in the early morning just after the dew has dried off the leaves.
2.  Remove any soil/dirt/dust by rinsing them under cool water.
3.  Shake off excess water.
4.  Gently pick off any dead or discolored leaves with your fingers.
5.  Gather stems into small bunches and tie off with rubber bands. The rubber bands will hold as the stems dry and shrink.

6.  Hang bunches in a dark, cool, dust free, well-ventilated area.
7.  Take down bunches in 2-3 weeks, when they are dry.
8.  Strip leaves from stems.
9.  Store leaves in glass jars, plastic bags, bottles or even clean film containers.


Short Stemmed Herbs and Flower Petals

1.  Choose an area with good ventilation and no direct sunlight.
2.  Place on clean newspaper.

3.  Strip fresh petals from stems and place them in a single layer on the newspaper. For tiny leaves, place leaves still on the stems on the newspaper.

4.  Turn leaves often to ensure both sides of the leaves are exposed to the air and dry completely.
5.  Remove from newspaper in 7-10 days when leaves are completely dried.  Timing will depend on temperature.


6. Store for later use in plastic bags, jars, bottles, or clean film containers.

Pick herbs early in the day for the strongest flavor.

Now go in the kitchen and experiment!

Monday, October 22, 2018

Tuesday, October 16, 2018

Fun Halloween Recipes

                            Have fun with these easy, yet spooky recipes!!

Brain Cell Delight

1 (6 oz) box Blueberry Jello Mix...1 (16 oz) carton Small Curd Cottage Cheese...1 (16 1/2 oz) can Blueberries in Syrup
Prepare jello according to package directions. Chill until firm. Scoop cottage cheese into a bowl. Drain and set aside syrup from blueberries. Add the berries to the cottage cheese and mix well. Add food coloring to turn the cottage cheese a nice grayish when blended. To serve put a couple of spoonfuls of jello (congealed brain fluid) on a plate, some of the syrup on that, and a scoop of cottage cheese and the blueberry mix (gray matter) on top.   Serves 6.

 Blackheads and Scabs

2 cups of each, raisins and dried cranberries
Mix all together and place in a snack bowl with a label that reads
 "Blackheads and Scabs".        
YUK! But Yummy!

Slime Juice

6 oz pkg. blue Kool-Aid...6 oz can Orange Juice concentrate with pulp...1 gallon water
Mix all the ingredients together. Delicious green slime drink.

Nuclear Waste Punch

1 quart Pineapple Juice...1 quart Mountain Dew...5 scoops lemon or lime sherbert
Chill all ingredients. Gently stir together soda and juice. Add sherbert right before guests arrive.

Maggot Stew

1 cup orzo pasta per 6 servings of stew.
Cook orzo pasta per package directions. When your favorite stew is ready, stir in the orzo pasta just before turning the heat off.  Be prepared...it really looks like maggots are in your stew!

Witch's Warts

1/2 package White melting chocolate...1 package Raisins...Green food coloring...Wax paper
Melt white chocolate in double boiler. Add 5 drops food coloring, mix well. Dip each raisin in the chocolate and place on wax paper to cool.  I've found it easier to put a few raisins in at a time and take each one out at  a time with a spoon.

Monster Toes

Biscuit dough... Cocktail franks...Green Food coloring...Honey Mustard...Black Olives
If you make your own biscuit dough, add 5 drops of food coloring to your batter before you knead it and roll it out. If you buy ready made brush it with green food coloring after the toes are made. Roll out your dough. Spread mustard on the dough. Cut pieces big enough for one cocktail frank. Roll it and seal shut. Cut a black olive in half. Push one half into the dough at the edge of the cocktail frank. This is the toe nail. Place all of the toes on the cookie sheet. Bake at 350 degrees for 20 minutes.

Have fun!

Why Dogs Hate Halloween ~ WW


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