Whether you have a chronic cough, flu, sinus congestion or Covid, whatever cough you have, this homemade cough syrup will seriously make you feel good. It's all that whiskey and yummy peppermint flavor.  

This is family tested and approved.  A shot before bedtime and you will quit coughing and sleep like a baby.

Fill a small mason jar with broken peppermint candy, you can use a food processor, blender or a rolling pin to beat candy into submission.

-Add 1 generous tablespoon of Honey.

-Squeeze 1/2 lemon over the peppermint candy

-Pour Bourbon over ingredients until jar is full.  Paw-Paw recommends  Wild Turkey Bourbon (101 proof) but any whiskey will work...

-Screw on Lid.

-Wait until fully dissolved (you can shake jar occasionally to help dissolve faster).  If it doesn't dissolve fully, just strain it and pour it back into the pint jar...

-Fill a shot glass with the concoction and drink until that cough goes away...

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I'm totally obsessed with my Ninja Foodi Smart XL 6-in-1 Indoor Grill & Air Fryer. I love the convenience, it's totally enclosed so there is no mess, it never smokes, and the best feature is the probe. Just insert it and set meat to the desired cooking preference, rare, medium rare, etc. it cooks it to perfection and alerts you when it's finished. The air fryer has a really large cooking surface, too . 

This is the best piece of kitchen equipment I've bought since my Instant Pot and I use it multiple times weekly. It's well worth the $$ to upgrade to this model with all it's great features. And no doubt, it will be on sale Black Friday and Cyber Monday. We never use our outdoor grill anymore, this is so much easier to use and cleanup is a breeze, I just put everything in the dishwasher. 

Think about it, what a great Christmas gift this would make.

Here's the Amazon link to see all the great features.

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A few years ago Pioneer Woman published a recipe for Slow Cooker Candied Sweet Potatoes and I was all over that like mayo on white.  Could it actually be this easy?  And the answer is YES!!!!  I adjusted her recipe though because we're not a fan of spices and vanilla in our sweet potatoes.  

I made them the way we always have:

Several large sweet potatoes

 1/2 cup of white sugar

1/2 cup brown sugar

A little dash of salt

Half a stick of butter

1/4 cup water 

2.5 heaping Tablespoons of cornstarch

Be sure and toss the sweet potatoes with the cornstarch until they are well coated.  I used more cornstarch than Ree did in her recipe, probably because I always use really large sweet potatoes.

I cut them in smaller chunks, cooked first on low, after an hour switched to high because I was afraid they wouldn't get done. Then I cooked an hour and a half on high and they were PERFECTION!

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6 to 7 sweet potatoes, peeled and cut into chunks

1 1/2 tablespoons cornstarch

4 tablespoons salted butter

1 cup packed brown sugar

1 teaspoon pumpkin pie spice

1/4 teaspoon cayenne

1 teaspoon vanilla extract

Juice of 1 orange

1/4 cup water

Pinch of kosher salt

Chopped walnuts, toasted, for serving

Chopped fresh parsley, for serving

Toss the sweet potatoes with the cornstarch in a bowl to coat well. Add the mixture to a slow cooker and dot with the butter. Sprinkle over the brown sugar, pumpkin pie spice and cayenne. Pour in the vanilla, orange juice and 1/4 cup water. Season with salt. Place the lid on the slow cooker and cook on low, stirring once or twice, until the potatoes are tender, about 3 hours.

Toss the potatoes once more and transfer to a serving dish. Sprinkle with the walnuts and parsley and serve.

Source: Food Tv

Picture courtesy of Adobe Free License Stock Photos

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Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. 

Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. 

Add sugar, salt and pepper to taste and cool to room temperature before serving.

Source:  Food Network

I made after watching Paula make it in a video. It was so good, we loved it and served it with Bob Evans Mashed Potatoes and crusty bread. Yes, mashed potatoes, don't judge 😜 corn is good with this, too. This recipe is very similar to jambalaya without all the creole seasoning, I like it so much better than jambalaya. 

1 cup chopped onion - I used a large onion

1 cup chopped bell pepper - I used a whole yellow pepper

2 tablespoons butter

I used 1/2 lb. of garlic kielbasa, cut a thick piece, then cut the piece into 4ths, just use whole ring if you want more meat

1 (14.5 oz) can with juice crushed tomatoes

1 tablespoon hot sauce - I used Franks. Don't cut back on the hot sauce, this was just the perfect amount, it wasn't hot, just a little spicy. If you like more heat, just serve hot sauce at the table.

1 small 8 oz. can tomato sauce

1 cup water - next time I will use 1-1/8 cup water because my 8 oz. of tomato sauce didn't measure quite a full cup

1 heaping Tablespoon Chicken Better than Bouillon

salt to taste, I didn't add much salt, maybe 1/4 tsp, the bouillon is salty

pepper to taste

1 cup uncooked Instant Rice

Preheat oven to 350 °F. In a saucepan over medium heat, sauté onion and bell pepper in butter. Add sausage; heat until mixture is slightly browned. Add tomatoes, hot sauce, tomato sauce, water and bouillon cubes. Season with pepper and salt as needed. Stir in rice. Pour mixture into a greased 9x 12 casserole and bake uncovered for 45 minutes. She leaves it totally uncovered, I covered for 30 minutes, uncovered for 15 and it was perfect.

Let's go back, way back to September 16, 1997.  I sent my bestie, V a recipe for Pumpkin Custard.  I loved that recipe and thought she would enjoy it as well.  Well, me, being me, lost the recipe, many times, MANY times, and I would have to ask her for it and she always came thru.  For some reason I never posted this online and it was on the hard drive of my old computer that crashed and had to be reformatted and I lost it once again.