Southern Style Sweet Tea - 1 Gallon

• 12 regular tea bags
• 1/4 teaspoon baking soda
• 4 cups boiling water
• 1 1/2-2 cups sugar
• 12 cups cold water

Directions:

Prep Time: 15 mins
Total Time: 30 mins

1.  In a large pitcher, place the tea bags and add the baking soda.
2.  Pour the boiling water over the tea bags.
3.  Cover and steep for 15 minutes.
4.  Take the tea bags out and do not squeeze them.
5. Add the sugar and stir till dissolved.
6. Add in the cold water.
7. Chill in the refrigerator and serve over ice.

**Adding baking soda may sound really strange, but it takes that bitterness out of the tea. Trust me, its delicious. I have also made this tea using less sugar and adding 2 slices peaches in while the tea is still hot, or half a small bag of frozen raspberries. I think my favorite combination is sliced lemons and fresh mint sprigs. 

Rich Chewy Yummy Chocolate Peanut Butter No-Bake Cookies

Ingredients

1 3/4 cups white sugar
1/2 cup milk (I used water and they were just as delicious)
1/2 cup butter
5 tablespoons unsweetened cocoa powder
1/2 cup creamy peanut butter (for a bit of a crunch, try Crunchy PB)
3 cups quick-cooking oats
1  tablespoon vanilla extract

Directions

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

***These cookies are great for days that its just too hot to turn on the oven. This is also a great recipe for the younger bakers! My 11 year old sister Catherine makes them for the family quite often :)

Down Home with the Neely's Recipe

Mini Chocolate Tartlets

Nonstick cooking spray
1 (18-ounce) package refrigerated sugar cookie dough
5 ounces semisweet chocolate, chopped
3/4 cup heavy cream
1 tablespoon light corn syrup
1 tablespoon sugar
1/8 teaspoon salt
1 large egg, at room temperature, beaten
Whipped cream and shaved dark and white chocolate, for garnish
Special equipment, 5 tartlet pans
Preheat the oven to 350 degrees F. Spray 5 (4 1/2-inch) tartlet pans with nonstick spray.

Divide the cookie dough into 5 equal-sized balls. Press each dough ball into the tartlet pans; making sure it covers the sides and bottoms. Put the pans on a cookie sheet and bake until golden, about 15 to 18 minutes. Remove the pans from the oven and let cool completely. Turn the oven down to 325 degrees F.

Put the chopped chocolate into a bowl. Add the heavy cream to a small saucepan over low heat. Bring the cream up to a low simmer. Pour the hot cream over the chocolate. Stir or whisk the chocolate and cream until smooth and melted. Stir in the corn syrup, sugar, and salt. Whisk in the beaten egg. Ladle the filling into the cooled tart shells and bake until the filling is set and the surface is glossy, about 15 to18 minutes. Remove the tartlets from the oven and let cool. Garnish with whipped cream and chocolate shavings and serve.


***These are DELICIOUS.

Phyllo Wrapped Stuffed Chicken Breast


Serves two

2 Boneless Skinless Chicken Breasts
A handful of spinach leaves
4 thick slices of Asiago cheese
3 slices of thick cut bacon cooked crisp and cut in half to make 6 pieces
4 slices procuitto
4 sheets of phyllo pastry

1.  Preheat oven to 375.
2.  Butterfly cut chicken breast.  Lay breast flat, sprinkle with garlic salt and cracked pepper.
3.  Top each center of chicken with spinach leaves, cheese and bacon.
4.  Roll chicken up around filling.
5.  Wrap each piece of chicken with 2 slices of procuitto.
6.  Lay out 2 sheets of phyllo pastry.  Set chicken at narrow end.  Fold sides in and roll up.  Repeat with 2nd chicken breast.
7.  Place both chicken breasts seam side down in a greased baking dish.  Lightly drizzle each with olive oil. sprinkle with sea salt and cracked pepper  and bake for 35-40 minutes or until phyllo is golden brown and chicken is cooked through. slice in half and enjoy! DELICIOUS.


**I will post a picture the next time I make these. They were gobbled up before I had the chance! :-)

Caprese Salad

Caprese Salad / Tomato, Basil, Mozzarella Salad

Ingredients:
Plum or Vine-Ripened Tomatoes, sliced
Fresh Mozzarella Cheese, sliced
Fresh Basil Leaves
Olive Oil
Balsamic Vinegar Reduction
Salt and Pepper

Directions:
Place Baby spinach and basil leaves on the bottom of platter. Layer tomatoes and mozzarella sprinkle with sliced basil leaves. Drizzle balsamic reduction to taste. Enjoy!

*Balsamic Brown Sugar Reduction Recipe
1 cup balsamic vinegar and 1/2 cup of packed brown sugar

Directions:

Cook the vinegar/brown sugar mixture down on med-high heat until it is reduced by half, approximately 3 minutes. Remove from heat and allow to cool before serving.

Andes Mint Chip Cookies

Andes Crème de Menthe Chunk CookiesServings: 4 Dozen
Preheat oven to 350

• 1/2 cup unsalted butter, softened
• 3/4 cup dark brown sugar
• 1/2 cup white granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 2 eggs
• 1 package (10 oz) Andes® Creme de Menthe Baking Chips or Andes® After Dinner Mints, coarsely chopped
• 2 2/3 cups all-purpose flour

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
Stir in baking chips or chopped candy and then flour.
Chill at least one hour in refrigerator.

Measure out approximately 1 ounce of dough.
Raise oven rack one level above middle and baking on non-stick cookie sheets.
Bake at 350-degrees for approximately 8-10 minutes.
Cool on pans for two minutes before removing.

**I would recommend checking on these guys a minute or two early. Especially if you prefer softer, chewier cookies.  Also, if you prefer less mint taste, substitute half the mint chips with mini semi-sweet chocolate chips. Happy Baking!