This is my spin on lemonade. The basil makes all the difference!
6 cups water
1 1/2 cups sugar
5 basil leaves
1 cup lemon juice (I prefer fresh-squeezed)
Place 2 cups water, sugar and basil in a small saucepan and heat over medium heat until sugar is dissolved to make simple syrup. While heating, place 4 cups water and lemon juice in a 2 quart, non-reactive pitcher. Remove basil leaves and add syrup to pitcher. Stir and serve over ice.
About Us
Friday, June 19, 2009
The Creamer Family Chex Mix

We LOVE this recipe for Chex Mix, adapted from the original by George's mom. The real treat is the Peanut Butter Captain Crunch - so bad, yet so good! Thank you, Carolyn!
Ingredients:
6 Tbsp of Butter
2 Tbsp of Worcestershire Sauce
1 ½ Tsp of Seasoned Salt (Lawry’s Seasoning)
¾ Tsp of Garlic Powder
½ Tsp of Onion Powder
3 Cups of Corn Chex
3 Cups of Rice Chex
3 Cups of Captain Crunch Peanut Butter Crunch
1 Cup of Peanuts
1 Cup of Pretzels
Method:Heat oven to 250˚. In a large, ungreased roasting pan, melt butter in oven. Take the pan out and stir in seasoning salt, garlic powder, onion powder, and Worcestershire Sauce. Stir until ingredients are dissolved in the butter. Gradually stir in Corn Chex, Rice Chex, Captain Crunch, peanuts, and pretzels until all is evenly coated.
Bake for 1 hour. Take the pan out of the oven every 15 minutes and stir the ingredients. When finished, spread the ingredients on paper towels until cooled. Store in an airtight container.
Saturday, June 13, 2009
Our Stay-cation #3 - Old City Cemetery
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