CHAI MIX

1/2 cup instant nonfat dry milk

1/4 cup vanilla-flavored instant creamer (dry)

3 tablespoons powdered sugar

1/4 cup unsweetened instant tea (dry)

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom *

1/4 teaspoon ground cloves

 1. In small bowl, mix dry milk, creamer and powdered sugar. In another small bowl, mix all remaining ingredients. Spoon milk and tea mixtures alternately into 8-ounce jar, packing lightly.

2. Include these directions on package: For each serving, place 1/4 cup Chai Mix in cup. Fill with 8 ounces very hot water. For creamier chai, use half milk and half water. Makes 4 servings.


*Cardamom can be purchased either in pods, as seed or a powder. Cardamom pods hold up to 20 small seeds. This strongly fragrant spice has a slight lemony-sweet flavor with a touch of pepper and ginger.

MIRACLE MILK BATH RECIPE

Looking for a gift idea? Then check out this homemade milk bath mixture – easy and quick to make!



2 cups salt

2 cups baking soda

2 cups nonfat dry milk

SPICE RUB

Gifts from your kitchen are so easy to make as with  this Spice Rub recipe. With my recipe, you can turn simple spices and herbs into a wonderful Holiday gift.

1 (8-oz) glass jelly jar or jar with tight-fitting lid


3 tablespoons dried parsley flakes

3 tablespoons seasoned salt

3 tablespoons dried basil leaves

2 tablespoons paprika

2 tablespoons dried rosemary leaves

1 tablespoon crushed red pepper flakes

1 tablespoon garlic powder

1 tablespoon sugar

Mini Gingerbread Loaves with Cream Cheese Glaze

This quick bread recipe, which yields three mini loaves, is simple, time-saving and absolutely scrumptious with its even easier cream cheese glaze.

Ingredients


2 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

1 teaspoons ground cinnamon

1/2 and 1/8 teaspoons ground cloves

1/2 and 1/8 teaspoons ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1 egg

1 cup milk

1/2 cup maple syrup

1 tablespoon vegetable oil

1/3 cup chopped walnuts

CREAM CHEESE GLAZE:

2 ounces cream cheese, room temperature

1/2 cup powdered sugar

1/8 cup unsalted butter, room temperature

1/4 teaspoon vanilla extract

Preparation


In a large bowl, combine the first eight ingredients. In another bowl, combine the egg, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into three greased mini loaf pans.

Bake at 325° for 38-41 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Brush with cream cheese glaze (recipe below) and sprinkle with chopped walnuts.

For Cream Cheese Glaze: Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Whisk until smooth. Spread glaze on warm gingerbread loaves, or use as desired.

Slow Cook Seafood Stew

3 pounds uncooked clams in shells
6 cups water
1/3 cup white vinegar
1 large onion, chopped (1 cup)
1 cup Progresso® chicken broth (from 32-ounce carton)
1/2 cup dry white wine or Progresso® chicken broth

1 tablespoon tomato paste
2 tablespoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1 teaspoon fennel seed
1/8 teaspoon saffron threads, if desired
1/8 teaspoon ground red pepper (cayenne)
2 large tomatoes, chopped (2 cups)
1 pound red snapper or whitefish fillets, cut into 2-inch pieces
3 cups cooked white rice
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel

Ingredients

1/4 cup plus 2 tablespoons mayonnaise
2 tablespoons lime juice
1 teaspoon grated lime peel
1/2 teaspoon ground cumin
4 cups packaged coleslaw mix (about 12 ounces)
1/4 cup chopped fresh cilantro
12 ounces fresh or canned lump crabmeat, picked over
Salt and pepper
8 hot dog buns
1/3 cup chopped fresh dill, for garnish

Directions:1.In a large bowl, combine the mayonnaise, lime juice, lime peel and cumin. Add the coleslaw mix, cilantro and crab. Toss to coat and season to taste with salt and pepper.

2.Fill each hot dog bun with about 1/2 cup crab mixture and top with the chopped dill.

A zesty Super Spice rub for ribs combines cinnamon, paprika and red pepper. This two-step cooking method for baby back ribs produces sweet-spicy ribs that are fall-of-the-bone tender.
From: Mccormick.com
INGREDIENTS
1/4 cup firmly packed brown sugar

1 tablespoon McCormick Garlic Powder

1 tablespoon Paprika

1 teaspoon Cinnamon, Ground

1 teaspoon Red Pepper, Crushed or 1/2 to 1 teaspoon McCormick® Red Pepper, Ground

1 teaspoon Salt

3 pounds pork baby back ribs

1/4 cup maple syrup

DIRECTIONS
1. Preheat oven to 375°F. Mix brown sugar and spices in small bowl. Rub spice mixture onto both sides of ribs. Place ribs in single layer in foil-lined roasting pan. Cover with foil.



2. Bake 1 hour or until meat starts to pull away from bones.



3. Preheat grill to medium heat. Brush ribs with maple syrup. Grill ribs 3 to 5 minutes per side or until browned.


TipsAll Grilling Directions: Preheat grill to low heat. Rub ribs with spice mixture as directed. Wrap ribs with 2 to 3 layers of heavy duty aluminum foil, sealing ends tightly. Grill ribs 1 hour. Remove foil. Brush ribs with maple syrup. Grill ribs 3 to 5 minutes per side or until browned.