Recipes

Death Wish Coffee is The World’s Strongest Coffee

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Disclosure: Affiliate link included. All opinions are 100% my own. Read full disclosure Here. Are you a coffee lover? I love coffee in the morning and throughout the day. I usually drink a nice medium roast coffee at home and enjoy a fancy latte when I’m out. Almost everyone I know loves a much stronger brew. This is when I started looking for strong coffee to satisfy everyone’s taste. This is when I discovered Death Wish Coffee Co: The World’s Strongest Coffee! I wanted to try it so that I could have coffee to please all my guests during the holidays. But what about me and the other milder coffee drinkers? Death Wish Coffee has many roasts to choose from: Medium Roast, Dark Roast, and Espresso. Death Wish Coffee delivers a bold, full-bodied yet smooth and flavorful brew that will awaken your taste buds, with an extra kick of caffeine to Death Wish Coffee delivers a bold, full bodied flavor. You’ll recognize that this is no blah coffee bean. You can order bags or K-cups. There is so much fun right now, as they’ve brought out their seasonal flavors. Like Gingerbread? Good, because Limited Edition GingerDead Coffee is now available. You don’t want to miss the bags, bundles, mugs, and a Gingerdead chocolate bark combination. When my husband and I made our first pot of Death Wish Coffee in Medium Roast, we were thrilled with the flavor. It has the fresh, smooth, taste that I will love to keep drinking when I first wake up and all through the day. My husband loves straight black coffee and I add creamer and a sweetener. Death Wish Coffee 10% off – ORDER HERE and use CODE: DWCAFF10 For gift giving or to please yourself at home: Variety Packs (Medium, Espresso, Dark), Espresso Roast Chocolate Beans, Mugs, Shirts, Gingerdead K-cups, Halloween flavors, Instant Coffee, and Cold Brew. If you’re a real Death Wish Coffee fan you should check out the abundance of merchandise: all types of mugs, hoodies, hats, and even cookie cutters. There’s always the Death Wish Coffee Gift Card, a gift everyone will love. Every morning when I get up the first thing I think about is coffee. Heading to the kitchen, I grab my bag of Medium Roast Death Wish Coffee and smile. I know that in just a few minutes I’ll have my taste-buds awaken with the delicious and smooth taste that I’ve been waiting for. One way to make sure that you don’t run out of this great coffee is to subscribe. When you subscribe you’ll get 10% off and free shipping every month. The choices include: Dark Roast Ground, Espresso Roast Ground, Medium Roast Ground, and Dark Roast Death Cups. There is something for everyone. On the website you’ll find a blog with some recipes, reviews, and more. You’ll learn how to open an account and sign up for a subscription. You’ll save more when you go from one package to 2 lbs or 5 lbs. To keep the coffee fresh, the 2 lb and 5 lb coffee come in roasted beans. I also appreciate that Death Wish Coffee source only USDA Organic and Fair Trade Certified ™ beans to support the livelihood of coffee farmers + sustainability for the planet.

Spike Seasonings Giveaway

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Welcome to the Spike Seasonings Giveaway! 1 Winner This giveaway is part of our Mother’s Day Gift Guide – Stop by to see all the giveaways and great products. Spike Seasonings makes recipes taste better! With all the extra cooking, I bet you could use more spices. Enter below to win the Spike Seasonings Giveaway! Host is Michigan Saving and More My co-hosts for this giveaway are Deliciously Savvy, This Frugal Family, Gifts for all seasons, Home Jobs by Mom, Ice Cream n Sticky Fingers, Miki’s Hope Below is a list of all the bloggers involved in the gift guide. A Rain of Thought, Deliciously Savvy, Giveaway Gator, Home Jobs by Mom, Java John Z’s, Lisa-Queen of Random, MarksvilleandMe, Michigan Saving and More, My Crafty Zoo, My Silly Little Gang, SaraLee’s Deals Steals & Giveaways, Tales From A Southern Mom, This Frugal Family, Viewsandmore.com ~~~~~~~~~~~~~~~~~~~~~~~~ This giveaway’s Sponsor is: WEBSITE ~ AMAZON Spike was created by pioneer nutritionist and author Gayelord Hauser in his test kitchen in Sicily a half-century ago. Upon settling in the United States, Hauser was diagnosed with tuberculosis, which in the 1930’s was almost always a fatal prognosis. After several unsuccessful operations, his condition was declared hopeless. After consulting a naturopath, Hauser implemented a regimen of warm baths, clay packs, and herbal remedies, which subsequently improved his condition. His next step was to embrace a strict diet of salads, fruit juices, vegetable broths, and herbs. Within weeks the tubercular hip went into remission, permanently cured. ~~~ Full line of Spike Seasonings See the review HERE. ~~~~~~ THE GIVEAWAY This giveaway/sweepstakes is in no way endorsed, affiliated, or associated with Facebook, Twitter or any other Social Media Networking Site. This Giveaway is valid to continental United States residents only, Entrants must be 18+ years of age to enter. This giveaway event will end at 11:59 PM (EST) 5/14/20. The winner will have 48 hours to email their information back to las93063 at gmail dot com or a new winner will be drawn, you may want to put this email address as safe as it could go to spam. The giveaway is not valid where prohibited! By entering you are authorizing us to collect the information on the form below, this information is used only to contact the winner! No purchase necessary, Void where prohibited by law, and the number of eligible entries received determines the odds of winning. Winners are chosen randomly by the Giveaway Tools program. The sponsors are each responsible for shipping of the above prizes. No blog associated with this contests are responsible for prize fulfillment. If you would like to be a sponsor in a giveaway like this please email Laura Smith at las930 (at)gmail (dot) com. If you take an entry you must stay following for the entire contest or you will be disqualified. If you are a blogger interested in our gift guides sign up here or more information is HERE. Get blogger opps just like this by signing up to receive blogger emails HERE. Sponsors interested in joining our gift guides can see the information Entry-Form

3 Easy Slow Cooker Meals

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Days are long and you’re tired.  Don’t go through the Drive-Thru to get greasy burgers.  Fill your Slow-Cooker quickly in the morning and you’ll come home to an amazing dinner.  As the days get colder and shorter, you’ll love smelling the scent of a home-cooked dinner.  Here are three of my favorites: Beef Stew 1 1/2 pounds Beef Stew Meat 12 small potatoes, cut in half 1 medium onion, chopped 1 bag baby carrots 2 Cups water 1 dried bay leaf Seasoning ( 1 1/2 teaspoons)  salt, pepper, your choice 1/4 cup water 2 Tablespoons flour Directions: Place top 7 ingredients into crock-pot.  Cook on low for 8 hours.  Mix last two ingredients and gradually stir into the crock-pot.  Cook on high for 15 minutes or until slightly thickened.  Remove bay leaf. Serve. Chicken and Vegetables 8 Chicken thighs (boneless, skinless) 2 Cups chicken broth 1 teaspoon salt ( or less for certain diets) 1/4 teaspoon pepper 8 oz. pearl onions (or chopped onions) 2 cloves, finely chopped 1 bag baby carrots (1 pound) 1 pound small button mushrooms 2 Tablespoons cold water 2 Tablespoons flour Directions: Add first 7 ingredients into crockpot.  Cover and cook on low for 8 hours.  Then add mushrooms.  Stir cold water and flour and gradually add to the crockpot.  Cook on high for 15 minutes or until it thickens.  Serve. Bean Soup 5 cans broth (chicken or vegetable) 20 oz Mixed Beans 4 medium carrots (2 cups) chopped 3 celery stalks chopped 1 onion, chopped 2 Tablespoons tomato paste 1 teaspoon salt (or less for certain diets) 1 teaspoon Italian seasoning 1/2 teaspoon black pepper 1 can diced tomatoes, undrained Directions: Cook in crockpot on low heat for 8-10 hours, or until beans are soft.  Then, stir in can of tomatoes and cook on high for 15 minutes.  Serve. @2017, copyright Lisa Ehrman

How To Make Fall Festival Foods At Home

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Affiliate link included. If you purchase through link I will make a very small commission, that keeps Homeschool Insight online. One of the best things about Fall is the Fall Festival Food.  With so many fall and Halloween festivals to choose from, I always want to find one with great food.  You know what I mean, the kind of food that isn’t good for you.  These are some of my favorites! But, wouldn’t you love to be able to make some of these at home?  Well, you can.  I’m adding my favorite Fall Festival Foods here with recipes for home-cooking.  What could be more fun? Caramel Popcorn 1 cup butter 2 cups brown sugar 1/2 cup corn syrup 1 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon vanilla 5 quarts popped popcorn Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces  Recipe from AllRecipes Caramel Apples 5 Medium Apples 1 (11 ounce) bag of Caramels 2 Tablespoons water Insert one stick (from caramel bag) into the stem end of each apple.  Cover a large plate with waxed paper; spray with cooking spray. Place caramel in saucepan.  Add water; cook on med-low heat for about 3 minutes, or untils the caramel is completely melted, stirring constantly. Dip apples into melted caramel until evenly coated, spooning caramel over apples if needed.  Allow excess to drip off. Scrape bottoms of apples; place on plate.  Refrigerate for an hour. Recipe: KraftRecipes Soft Pretzels 4 teaspoons active yeast 1 teaspoon sugar 1 1/4 cups warm water (110 degrees) 5 cups flour 1/2 cup sugar 1 1/2 teaspoons salt 1 Tablespoon oil 1/2 cup baking soda 4 cups hot water 1/4 cup kosher salt (for topping) Dissolve yeast and 1 t. sugar in 1 1/4 cup warm water. Let sit for about 10 minutes. In large bowl, mix flour and 1/2 cup sugar and salt.  Make a well in the center; add the oil and yeast mixture.  Mix and form into a dough, if it’s too dry, add one or two more Tablespoons of water.  Knead dough for about 7 minutes, until smooth.  Lightly oil a large bowl and place dough there.  Cover with plastic wrap and let it double in size (takes about an hour). Preheat oven to 450, and grease 2 baking sheets. In large bowl, dissolve 1/2 cup baking soda in 4 cups hot water; set aside. When dough is finished rising, turn it out onto floured surface and divide dough into 12 pieces.  Roll each section into rope shape and then form a pretzel shape.  Dip each pretzel into baking-soda water and then place them on prepared pans.  Sprinkle with kosher salt. Bake in oven, until brown (about 8 minutes). Recipe: AllRecipes @2017, copyright Lisa Ehrman

Blueberry Vegan Scones

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Disclosure: Affiliate link Since I started my healthier diet, I’ve been wanting to make Blueberry Scones.  For my birthday, my son and daughter-in-law gave me a beautiful Vegan cookbook.  The recipes and pictures are just wonderful!  This recipe is my favorite, so far!  When I checked the recipe, I saw that it had 1/2 cup of sugar and a sweet, sugary glaze.  I omitted the glaze and substituted the 1/2 Cups sugar with 1/2 teaspoon Stevia.  I was a little nervous about the stevia substitution.  But, these turned out to be heavenly!  They are slightly sweet and the fresh blueberries added another burst of sweetness. Here’s the recipe: 1 1/4 Cups Unsweetened Rice Milk (they suggest almond milk) 1 Tablespoon lemon juice 3 Cups Organic Flour 1/2 teaspoon stevia powder (they suggest 1/2 cup sugar) 2 Tablespoons Baking Powder 1/2 teaspoon salt ( I used 1/4 teaspoon, because of Kidney disease) 1/2 Cup coconut oil (solid) 1 1/2 teaspoons pure vanilla extract 2 Cups fresh blueberries  Preheat the oven to 375, and lightly grease baking sheet with coconut oil.  Whisk together 1 1/4 Cups of Rice milk with 1 Tablespoon lemon juice.  Let it sit. Combine the dry ingredients and then drop the coconut oil into clumps.  Use a fork or pastry cutter to work the coconut oil into the flour, until it looks like little pebbles. Making a well in the center, add milk mixture and vanilla.  Mix until almost blended.  Next, add blueberries and gently fold them into the batter. Shape the dough into scone shapes and place on the baking sheet.   Bake for 18-22 minutes or until light golden brown.  Don’t overcook. These are light and fluffy.  They are the best scones I’ve ever eaten.  (If you like a very-sweet scone, use the real sugar or make a sugar glaze.)   Recipe adapted from The SuperFun Times-Vegan Holiday Cookbook Isa Chandra Moskowitz. @2017, copyright Lisa Ehrman

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