Flu Season Awareness

Have you had your flu shot??

It is recommended that anyone over the age of 6 months get the flu vaccine. Individuals who are at high risk of serious risk of developing flu related illnesses and / or complications should always get the vaccine. There are several reasons for getting the flu shot some of which are:

• it can reduce flu illnesses which may lead to a visit to the doctor as well as possibly missing work or school.
•  the flu vaccine has demonstrated its life saving abilities and has been shown as in a study in 2017 that it helps to reduce children from dying from flu

The flu vaccine comes in a few different forms. Flu shots are the most common but other forms include nasal spray vaccine. While the shot is most common and works well with most individuals including children over 6 months of age, pregnant women and seniors. However, the nasal vaccine is one that precautions must be taken with as there are individuals that should never have it.

Hopefully you did get the vaccination and have safeguarded yourself the best way you can from the dreaded influenza. There are a few other ways that you can protect your self and your family from the flu.

• stay away from those that are sick. 
•  when sick stay home from work or school. Do not get out and run errands either. Getting out when you are sick with the flu will only help spread the germs
• the old adage of covering your mouth and nose with a tissue when coughing or sneezing stands true today as well. By performing this act you will prevent those germs from reaching others.
• be sure to wash your hands with both soap and water. If soap and water are not available use an alcohol based rub. Avoid touching your eyes, nose or mouth.
• avoid touching your mouth or nose. When you touch your mouth or nose you may have all read touched something that had the influenza germs and now you have been contaminated as well.

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Gingerbread bar #recipe

1/2 cup butter melted

1 cup sugar

1/3 cup molasses

1/2 teaspoon vanilla

1 egg

2 cups all-purpose flour

2 teaspoons baking soda

1 tablespoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt

Optional Frosting Ingredients:

8 ounces cream cheese room temperature

1/2 cup butter room temperature

2 cups powdered sugar

1 teaspoon vanilla or 1 vanilla bean scraped

Preheat the oven to 350 degrees. Grease a 9x13 pan or line with parchment paper. Combine the butter, sugar, molasses, and vanilla in a mixing bowl and beat with a mixer on medium speed until creamy. Add the egg and stir again. Add the flours, baking soda, spices, and salt. Mix until well combined.

Press the dough into the prepared pan, using either a spatula or your hands to smooth it to the edges of the pan. Bake for 15-20 minutes. A toothpick inserted should come out mostly clean, with wet crumbs. Cool in the pan on a wire rack.

When cooled, beat together the butter and cream cheese for the frosting. Add the powdered sugar and beat again until smooth and fluffy. Add the vanilla extract or vanilla bean and stir to mix throughout the frosting. Frost the bars, slice and serve. Store the bars in an airtight container in the refrigerator. Enjoy!

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Enter To Win a Dolphin DVD

Are you or someone you love a dolphin fan?? Then you may just love the movie Bernie the Dolphin. Currently you can head over to the blog Heck of a Bunch and enter to win a copy of Bernie the Dolphin II. Hurry though as the giveaway ends December 21

Peppermint Bark Munch ::: #Recipe

1 box (13 cups) Rice Chex cereal 

1/2 teaspoon peppermint extract

20 ounces almond bark

20 mini candy canes, crushed

1. Melt the almond bark over a double boiler and stir in the peppermint extract..

2. In a very large bowl, add the cereal and pour over the melted almond bark. Sprinkle in the candy cane and stir to coat.

3. Pour over wax paper and spread out to cool.

4. Break into bite-sized clusters and enjoy! 

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Banana Split Pie Dessert

1 baked 9-inch pie crust
Instant vanilla pudding mix 1 PKG no sugar (4 ounces)
2 cups low-fat milk
2 bananas, sliced
Cans crushed pineapple in juice of one their own (15 oz.)
1 cup frozen no sugar is melting, whip topping
1/2 cup chopped pecans,

Well drained pineapple, pour juice on top of the bananas, drain.

Pour the milk into pudding mix and beat with a wire in a bowl until thick, 5 minutes or with a whisk. Pour the pudding into the prepared crust. Place the sliced ​​bananas on pudding. Sprinkle over pineapple banana drainage. Sprinkle with toasted pecan spread on it and whipped cream topping evenly over pineapple. Before you cut in order to provide, at least 1 hour to cool.

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Holiday Fun around Sweet Treats

Looking for a way to get together with friends and family, have a good time and bake a dozen cookies and end up with a variety?? Well then a cookie exchange party is something that you should consider. No matter the number of individuals that you decide to invite each participant will make one type of cookie and enough to share so everyone gets at least one. If you decide to make only enough to share one cookie with each participant then you will have a great variety but only one of each. However, you can make several cookies per party goer as well, the choice is yours. 

Its easy to get others into the act as well. A simple note to allow all to know what is going on may be the way you want to go but if you want it more formal then send out invitations to all those you want to consider coming. This night can be one to retreat from the hustle and bustle and help you have fun and get the chore of baking started as well. However, if you plan on doing any sampling then you will want each participant to bring a few more cookies.

IF you do plan or are invited to a holiday cookie exchange here is a great cookie recipe to consider. 

Crust:

• 1 c unsalted butter, softened
• 2/3 c dark brown sugar
• 2 2/3 c all purpose flour
• 1/2 tsp salt

Topping:

• 1/2 c unsalted butter
• 1 c dark brown sugar
• 1/3 c honey
• 2 TB heavy cream
• 2 c toasted pecan halves or pieces (I like to buy raw pecans from Trader Joe’s and toast them at home)

Preheat the oven to 350º and line a 9×13-inch pan with parchment paper.  Paper should cover most internal surfaces of pan. **In the pictures below, I halved the recipe and used a square baking pan.**

Start by making your crust.  In a stand mixer fitted with a paddle attachment, cream the softened butter and brown sugar until fluffy. Add flour and salt and mix until crumbly. Press crust dough into your parchment paper-lined pan and bake for 20 minutes, until golden brown. 

While your crust bakes, prepare the filling. Combine the butter, brown sugar, honey and heavy cream in a small saucepan, over medium heat. Simmer the mixture for 1 minue, then stir in your toasted pecans. Remove your crust from the oven and immediately pour the pecan filling over top, spreading it to cover the entire surface of crust.

Return your pan to the oven and bake for another 20 minutes. After 20 minutes remove the pan from the oven and allow the bars to fully cool in the pan on top of a wire cooling rack.

Once cool, lift the bars out of the pan and transfer them to a cutting surface. Slice and package as wanted! I like to wrap mine in unbleached parchment paper and tie them up with festive, red and white butcher’s twine

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Christmas Wreath Cookies

1 stick of butter (1/2 cup)

30 large marshmallows

6 teaspoons drops of green gel food coloring or 1 and 1/4 liquid green food coloring

1/2 teaspoon vanilla extract

5 cups cornflakes

1 bottle of red hot candies or 1/2 cup red candy coated chocolates such as mini M&M's

cooking spray

Line a sheet pan with parchment paper or a silicone baking mat.

Place the marshmallows and butter in a large bowl. Microwave in 30 second increments until melted.

Add the green food coloring and vanilla; stir until the marshmallow mixture is smooth.

Add the cornflakes to the bowl and gently stir to coat the cereal evenly with the marshmallow mixture.

Pack the mixture into a greased 1/4 cup measuring cup and turn out onto the sheet pan. Use your fingers to make a hole in the middle to form a wreath shape and decorate with red candies. It's easiest to form the wreath holes if your fingers are damp or coated in cooking spray.

Cool completely until firm and serve.

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Pineapple Glazed Ham

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  1 packet whole cloves
• 1/4 cup pineapple jam
• 1/3 cup brown sugar
• large can sliced pineapples
• 1 can pineapple juice

  
  

  1. Preheat oven to 350 degrees Place ham on rack in roaster, bake for 30 minutes. Remove from oven and cool. Genlty remove rind, with thumb, around edge and pull back. Using sharp knife score the fat into 2 cm squares. Place a clove in each square. Place ham back in roasting pan.
  3. Combine jam, sugar and reserved pineapple juice. Brush over ham. Cover shank with foil and bake a further 40 minutes, add pineapple to the pan and bake for 20 minutes. 

  
  

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Make Your House Smell Like Christmas via Star of Anise

The star of anise is one spice that is very common around Christmas season. 

Rich in vitamin C, calcium and iron the spice has many great uses including:

                              

• constipation                                     asthma
• cramping                                        bronchitis 
• bloating                                            rheumatism
• heartburn                                          back pain
• indigestion                                        shingles
• halitosis                                            herpes
• sinus infections                                 sedative
• health of female reproductive system
• lactating moms                           relief of gas

Star anise has anti viral, anti bacterial, and anti fungal properties making it a valuable tool during cold and flu season. The spice has been found to be good for treating the flu because of the shikimic acid that it possesses. Tamiflu , an anti viral drug that helps fight the flu contains shikimic acid that helps remove mucus and congestion In addition, star anise oil is often found in creams and lotions created to treat insect bites, eczema, psoriasis, acne, scabies and lice. 

The flavor of star anise is provided by the chemical anethole making it a great replacement for the spice anise. Anise as you may know is commonly used in baking and liquor production. Countries such as China, India and other Asian countries promote the flavor of anise in daily cooking. Because star of Anise has a taste similar to licorice and cloves it is perfect for both savory and sweet dishes. This potpourri mix will help you to welcome Christmas into the home and offers a delicious aroma into the air provided, yes by the star of anise

1 1/2 cups fresh cranberries

3 tangerines halved

3 whole cinnamon sticks

2 star anise gives a strong black licorice smell. optional

1 teaspoon whole cloves

1 inch piece fresh ginger

1 tablespoon vanilla bean + 1 vanilla extract

1 small branch fresh pine

1 cup apple cider pomegranate or cranberry juice

water

Combine all the in a medium size sauce pot. Fill the pot with water until it reaches 3/4 the way full. Place the pot on the stove and bring to a gentle boil. Reduce the heat to a simmer, adding more water as needed. I let mine simmer for close to 4 hours and then let it cool over night and simmer again the next day. Just be sure to keep adding more water.

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