Kaake Family Blog

I made this up a couple years ago and it has def. been a summer favorite for me as well as for my kids.  If you can't drink black tea because of the caffeine (or other reasons), give this a try. Ingredients: 3 parts red raspberry leaf tea (not raspberry flavored) 1 part peppermint tea water Directions: 1. Steep tea as your normally would.  For me I use enough boiled water for a 2 quart pitcher.  I usually add in 6 Red Raspberry tea bags and 2 Peppermint Tea Bags.  If I have bulk, each tea bag itself usually contains about 1 teaspoon of loose tea.  I steep for 10 - 15 minutes, then take the tea bags out. 2. Add sweetener to taste - honey, stevia, etc... 3. Chill. It's that simple. What you're left with is a refreshing glass of tea for those hot summer days.  Below are some benefits of each of these teas.  Use caution when drinking peppermint tea while pregnant.  Spearmint is generally a better option. Red Raspberry Leaf Pepper...

Above is my sweet Lyshie having some of her mums cookie. I have found a few recipes that I meshed together into this cookie recipe.  Be forewarned, this is not a sweet cookie recipe.  Please adjust accordingly if you want a sweet cookie. Ingredients: 3 cups almond flour 1/2 teaspoon salt 1 teaspoon baking soda 2 tablespoons ginger 1/4 cup oil 1/4 cup molasses 1/2 cup maple syrup 1 tablespoon fresh lemon zest Directions: 1. In large owl combine flour, salt, soda and ginger. 2. In medium bowl combine oil, molasses, maple syrup and lemon zest. 3. Mix wet ingredients into dry. 4. Refrigerate dough for 1/2 - 1 hour. 5. Scoop 1 tablespoon of dough onto parchment lined baking sheet. 6. Bake at 350 degrees for 7-10 minutes or until tops start to crack. 7. Cool and serve.

I threw this together tonight and we liked it so well I thought I'd copy the recipe down.  This works great if you have some leftover steamed broccoli and leftover chicken.  The quality of the chicken broth makes all the difference.  If your chicken broth does not contain sodium, you will want to add some. Ingredients: 1 cup basmati rice, rinsed 1/2 large onion, chopped 1 tablespoon butter 1 1/2 cups chicken broth - I used water with a heaping tablespoon of Better Than Bouillon 1 cup finely chopped cooked broccoli 3 tablespoons freshly shredded parmesan cheese 1 1/2 cups shredded cheddar cheese Directions: 1. Saute rice and onion in butter till onion is translucent.  Make sure rice does not get too brown. 2. Add chicken broth and bring to a boil.  Reduce heat and simmer for 10-15 minutes or till rice is just tender. Keep lid covered till rice is done. 3. Turn off heat and mix in the cheese, broccoli and chicken. You can either eat this immedi...