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Archive for February, 2011

Iced tea is the ideal drink for hot summer days and nights … entertaining. Follow these tips to brew the ultimate iced tea for your guests:

• Two methods for brewing iced teas are “Hot Brewing” – pour over ice cream or let cool and “Sun Tea” – cold water to the leaves and let in the sun can draw the water.

white, green, oolong, black, herbs: • iced tea can be produced from all types of tea.

• When preparing tea, is the type of water used as important as the tea leaves. Even if you start with one of the world’s best teas, you may end up with a less-than-ideal drink when you use poor quality water.

• Choose water, no chlorine and has a high oxygen content. Artesian water like Fiji Water is ideal because of its unique original state mineral content and signature smooth taste. Remember to not use the quality of water, that is as important as the ice water in your ice tea recipe.

Try these great summer entertaining iced tea recipes:

Moroccan Mint Green Tea

A full-bodied green tea makes the base of this traditional blend. The sweet mint adds a wonderful flavor and cooling effects on the body. Hot or iced.

Combined with seafood, poultry, desserts and fruit citrus fruits.

Sunburst Raspberry

One of dried fruit contains absolutely no caffeine and herbs and is filled with delicious fruits rich in vitamins.

Chai Naya

Add a little kick to your iced tea.

2 cups vodka (a premium vodka like Skyy Vodka)

6 teaspoons. loose black tea (fruit is traditionally flavored)

Preparation: vodka and tea leaves in a glass or bottle with a lid. Shake to combine. Place in a cool, dark place for 24 hours. Strain out tea leaves by pouring through a sieve into a second pot. Store in the freezer and serve ice cold.

Everybody loves cupcakes. Perfect for a party or to satisfy that sweet tooth, the Kids love decorating their own. Try substituting margarine or butter spread level with new Derlea’s Honey Pecan – it is trans-fat free and adds an authentic flavor. And here is some good news, you can feel good: Derlea be bought with 50 cents for each new expansion in Canada to offer the Net (www.spreadthenet.org), a Canadian organization, the mosquito nets to families in Africa to prevent malaria Donate spread. So you can spread some flavor and save lives, too. All You Need:

1 / 3 cup honey pecan Derlea spread1 1 / 4 cups all-purpose white flour1 1 / 2 teaspoon baking powder ½ teaspoon salt1 cup egg white sugar1 ¾ cup milk

All you do:

1. Preheat oven to 350 ° F. Line cupcake cups with paper muffin plan. Sift or mix flour, baking powder and salt.

2. In a bowl, spread honey Derlea Pecan and white sugar until its mixed well. Add one beaten egg and milk, then mix well.

3. Flour mixture a little at a time during cooking. Beat well.

4. Fill paper cupcake cups 2 / 3 of the way with batter.

5. Bake at 350 degrees for 19-21 minutes oven. Let sit for 5 minutes before you fill cups.

6. Top with frosting. (Try substituting honey pecan Derlea distribution in any margarine/butter- based icing.)

You can find more easy recipes and coupons online at www.derlea.com.

Incoming search terms:

• Honey Pecan Cupcakes

See you for your Independence Day celebration this year with Wave the Flag Cupcakes anyone.

These cupcakes look adorable and will be a hit with your family and guests. “. Waving Flag” With their patriotic colors, they are perfect for a Fourth of July picnic, or when is you feel like the secret in these sweet treats are that it baked more blueberries inside – and thanks to a quick trick or two, they are less fat and calories than cupcakes made according to ancient tradition.

Need another reason to celebrate? July is National Blueberry Month! Blueberries are most abundant and least expensive in the summer, making it an ideal time to get your fill these little blue gems to get. Stock the fridge and freezer with blueberries to make, meals, snacks and desserts that are easy on the cook. Blueberries have never peeled, are seeded, chopped or came – a short rinse and they are ready to eat or add to recipes.

Try these ideas for quick, delicious desserts and snacks that are enjoyable any time:
Layer fresh blueberries with yogurt and granola ground in tall glasses for tasty breakfast parfaits.
Toss fresh blueberries, chopped pineapple, melon and mint in a bowl, drizzle with apple juice concentrate thawed as fruit salad or serve a light dessert.
Whirl frozen blueberries, cranberry juice, yogurt and ice cubes, pour in a blender into glasses and serve cold for breakfast or snack.

Recipe for “Wave the Flag Cupcakes

Ingredients:
1 package (18 – to 19-ounces) yellow cake mix
1 / 3 cup applesauce
3 egg whites
3 cups fresh blueberries, divided
1 package (8 ounces) reduced-fat cream cheese, softened
1 / 2 cup powdered sugar
1 teaspoon vanilla extract
1 red fruit-roll snack (from 4.5 oz box)

Directions:

Preheat oven to 350 degrees Celsius in a large mixing bowl, beat cake mix with applesauce, egg whites and 1 1 / 4 cups water for 30 seconds on low speed, then 2 minutes on medium speed. Spoon batter into 24 aluminum or paper lined fill cups. Evenly divide 1 cup of blueberries on tops of the dough, do not stir. Bake cake following package directions to remove, to a wire rack to cool completely. In a small bowl, beat cream cheese, powdered sugar and vanilla extract until smooth. Spoon onto cooled cupcakes, to spread the edges. Unroll fruit snack and cut with a sharp knife into strips 1/8-inch wide by 2-inch long. On half of each cupcake, is strips, trimming each to fit. Arrange for 2 cups of blueberries on the frosting on other halves of the muffins, about 10 blueberries per cupcake.

For 24 muffins

Per cupcake, including frosting and toppings: 135 calories, 3 g protein, 24 g carbohydrates, 3 g total fat (1.8 g saturated fat).

Blueberries are not only comfortable, they provide nutrients our bodies need every day. You can find more blueberry recipes and information on www.blueberrycouncil.org.