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Lavender Fields Forever

Last fall, we took a trip to a local U-Pick lavender farm. It was their last weekend before closing for the season so we could pick an entire basket for $5. They also grow rows of flowers & we could mix & match our basket.

It was a lovely time. We enjoyed watching the bees buzz-ily gathering supplies for the cooler weather.

We also took a lot of lovely photos & got this recipe for Lavender Lemonade.

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Lavender Lemonade
A refreshing lavender lemonade, perfect for a hot summer day, or as a unique potluck contribution.
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Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Ingredients
  1. 5 cups water, divided
  2. 1 1/2 cup sugar
  3. 2 tablespoons dried lavender blossoms
  4. 1 cup lemon juice
Instructions
  1. In a large saucepan, bring 2 1/2 cups of water and sugar to a boil.
  2. Remove from the heat; add lavender blossoms.
  3. Let stand at least one hour.
  4. Strain to remove lavender blossoms.
  5. Stir in remaining water and lemon juice, adding more water depending on taste.
  6. Serve over ice.
Notes
  1. Make sure your lavender flowers have not been sprayed with pesticides.
When The Bee Stings http://whenthebeestings.com/

Rice Cooker Macaroni and Cheese Recipe

This is my FAVORITE rice cooker recipe. For years, I rarely used my rice cooker & only used it for rice.

Now that I know you can use it for many, many things other than rice, it’s my most used small kitchen appliance!

This rice cooker mac & cheese is ooey, gooey, crisp on the bottom, quick, fool-proof & only gets 1 bowl dirty, as opposed to baked mac & cheese which gets multiple items dirty & requires some attention. It’s sure to be a family favorite.

Rice Cooker Mac & Cheese
Serves 5
Macaroni and cheese made in the rice cooker, rivals baked mac & cheese!
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Prep Time
5 min
Total Time
45 min
Prep Time
5 min
Total Time
45 min
Ingredients
  1. 2 cups macaroni noodles
  2. 2 cups chicken stock, divided
  3. 1 cup milk
  4. 2 cups shredded cheese, divided
Instructions
  1. Combine macaroni and 1.5 cups of chicken stock in rice cooker. Cook for 15 minutes.
  2. Add remaining milk, 0.5 cup of stock, and 1.5 cups of cheese, combine thoroughly. Cook until rice cooker's humidity sensor says the noodles are done (approximately 15-20 minutes).
  3. Stir in remaining cheese. Serve.
Notes
  1. Any fat content milk may be used.
  2. Water can be substituted for chicken stock in a pinch, season to taste.
  3. Totals for stock above is approximately 1 standard can of stock.
  4. Any grated cheeses will come out lovely. A cheddar/pepper jack is a house favorite.
  5. If there is standing liquid in the rice cooker after the second cook time, close & cook for another 5 minutes.
  6. Add 5 minutes if you would like a crispier bottom to your mac & cheese, for a baked-like texture.
When The Bee Stings http://whenthebeestings.com/

Special seasoning tip: Growing up, my babysitter sprinkled Lawry’s Seasoning Salt on our baked mac & cheese. It’s now what I HAVE to have on my mac & cheese, or it’s just not right. Alternatively, try Creole Seasoning for your mac & cheese, for a spicier kick. Because this is how I season my mac & cheese, I don’t add salt to it during cooking. Season it however you like!

Grandma’s Chocolate Chip Zucchini Cookies

My husband’s grandmother passed away this week. One of the many things we will always remember is that she made amazing cookies. The family favorite was her Chocolate Chip Zucchini Cookie recipe.

This recipe makes a huge amount of cookies. 16 dozen. With 13 grandchildren, you need a lot of cookies. Every grandmother worth her salt knows she needs cookies on hand at all times, so this recipe is perfect, as the cookies freeze & thaw beautifully.

Grandma's Chocolate Chip Zucchini Cookies
Recipe makes 16 dozen chocolate chip zucchini cookies.
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Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
Ingredients
  1. 2 cups shortening
  2. 2 cups sugar
  3. 2 cups packed brown sugar
  4. 4 eggs
  5. 4 cups raw grated zucchini
  6. 8 cups flour
  7. 4 tablespoons baking soda
  8. 1 tablespoons salt
  9. 2 tablespoons nutmeg
  10. 4 tablespoons cinnamon
  11. 2 tablespoons cloves
  12. 2 cups chocolate chips (or raisins)
  13. 2 cups nuts (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Cream shortening and sugars together. Beat in eggs. Add zucchini. Sift dry ingredients, combine with wet ingredients. Stir in chocolate chips (or raisins) and nuts (optional).
  3. Drop by heaped teaspoons onto ungreased cookie sheet.
  4. Bake for 15 minutes at 350 degrees.
  5. Let cool & freeze in sealed containers.
Notes
  1. Simply divide recipe evenly for smaller batches.
When The Bee Stings http://whenthebeestings.com/

Sonic Cherry Slush Copycat Recipe

After a dental surgery, all that existed to me in the world was Sonic Drive-In. My hero husband drove two towns over to get me to one.

This is a recipe that allows you to get your slushie fix, without putting on pants. The recipe is open to interpretation; you can add sugar, change up the juices, add fresh fruit. You are the boss of this recipe.
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Cheery Cherry Slushies:

In a blender, pour:

  • 1 can lemon-lime soda
  • 2 cups 100% cherry juice (in this case, Cherry Pomegranate)
  • HALF a packet of Cherry Kool-Aid
  • 1/3rd a cup of Splenda¬†OR¬†alternatively 1/4 cup of sugar. Modify to taste.

Fill blender 4/5ths of the way with ice

Blend until desired consistency

Serve IMMEDIATELY*

This recipe makes about 4 servings, because I have pesky kids giving me the “Where’s mine?” face.
If a little vodka somehow sneaks into your recipe, who are we to judge?

*We are not responsible for any incidents of brain freeze. Slow down, silly!