No Calorie Sweet Green Tea: Guest Post/Potholes & Pantyhose

WELCOME TO DRINK-A-THON WEEK AT THE BETTER BAKER!

 I'm serving up several cooling, refreshing beverages every day this week....and I'm thrilled to have a guest blogger for our first day. 

When I first made this tasty drink for my hubby and I, we drank the first pitcher-full the first day, and I had to make more the next...and the next.

And it's something special I made for him for Father's Day too - we both love it. 

It's green tea - and it's not only delicious, it's healthy for you too.
And stevia-sweetened!  I love love love that too!

I'm so happy to have Rebekah share this wonderfully easy drink - along with some great tutorial photos as well. 

Take it away Rebekah...



Hello, Better Baker readers! I am so honored that Marsha asked me to be a guest here today!

My name is Rebekah, and I'm from Potholes and Pantyhose where I share and photograph detailed tutorials of my DIY Projects, Recipes, Photography Tips and Remodeling Endeavors. Marsha loved my recipe for No Calorie Sweet Green Tea she asked if I'd be willing to share the whole process on her site for her dear readers.

So, here I am with my No Calorie Sweet Green Tea.

During the summer, there's nothing better than a cold glass of sweet tea. I enjoy the beverage but wanted a low calorie option that was also healthy for you. There are numerous antioxidants, along with Vitamins C and E found in Green Tea. (*See a report by Harvard Health Publications at the end of this post on the benefits of drinking green tea.)

This simple No Calorie Sweet Green Tea is good for you, easy to make and tastes wonderful.

Here's all that is needed to make your very own No Calorie Sweet Green Tea:

Tea Kettle

Glass Tea Jar

10 Green Tea Bags (I use 5 Caffeinated and 5 Decaffeinated Tea Bags)

6 + 4 Cups of Water

1/2 tsp Liquid Stevia

Using a clothespin, use the tab at the end of the string to corral your tea bags.

Clip the tea bags to the side of your glass tea jar. Boil 6 cups of water in your tea kettle.

After the water in the tea kettle whistles, pour the boiling water into the glass tea jar. Aim for the tea bags as you pour.

Steep for 5 minutes.

After 5 minutes, pull the tea bags from the liquid but still inside of the tea jar. Slowly squeeze out any remaining water from the tea bags using a wooden spoon.

Add the 1/2 tsp Liquid Stevia.

Add 4 Cups of cold water to the tea jar.

Stir the tea a few times to mix the stevia in.

Let the tea cool in the fridge for several hours. Once it's cool, pour yourself a glass and enjoy!

Stop by Potholes and Pantyhose for other recipe, craft, and remodeling ideas. I am so looking forward to meeting you all. And, thanks again, Marsha for letting me be a guest here today. It's been wonderfully sweet!

Love-Rebekah

[*Tea's health benefits are largely due to its high content of flavonoids — plant-derived compounds that are antioxidants. Green tea is the best food source of a group called catechins. In test tubes, catechins are more powerful than vitamins C and E in halting oxidative damage to cells and appear to have other disease-fighting properties. Studies have found an association between consuming green tea and a reduced risk for several cancers, including, skin, breast, lung, colon, esophageal, and bladder.

Additional benefits for regular consumers of green and black teas include a reduced risk for heart disease. The antioxidants in green, black, and oolong teas can help block the oxidation of LDL (bad) cholesterol, increase HDL (good) cholesterol and improve artery function. A Chinese study published recently in the Archives of Internal Medicine showed a 46%-65% reduction in hypertension risk in regular consumers of oolong or green tea, compared to non-consumers of tea.

Source: Harvard Health Publications]

Thanks Rebekah for sharing with my awesome readers who are ready to cool down in this warm weather. 

DRINK UP YA'LL!!!

Linked to Melt in your mouth Monday

Kansas Cucumber Salad & Weekend Potluck #22

WELCOME TO WEEKEND POTLUCK!! 

AND 

WHEN I SHARE A PREVIOUS POST WORTH SHARING AGAIN!! 

Tis the season for fresh veggies...

and this is a favorite dish to make with cucumbers.

  I also love serving it on top of fresh chopped tomatoes. The dressing goes great with that combination.

I've been making this recipe for many years. I found it in a Taste of Home magazine.  

KANSAS CUCUMBER SALAD

1 c. mayonnaise or Miracle Whip

1/4 c. sugar (can use Splenda)

1/4 c. vinegar

1/2 tsp. dill weed, optional

1/2 tsp. salt, optional

4 medium cucumbers, peeled and thinly sliced (4 - 5 cups)

3 green onions, sliced

In a bowl, combine mayonnaise, sugar, vinegar, dill and salt.  Add cukes and onions; toss. Cover and refrigerate for at least 1 hour before serving. 

Yield: 6 - 8 servings

For variety - use half mayonnaise and half sour cream.

Onto the Potluck Party...we sure do love your recipes!

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Moink Balls by Sunflower Supper Club

Recipes that caught our attention ~

Old Fashioned Steak Fingers by Miz Helen's Kitchen

Snickers Cheesecake Pie by A Kitchen Addiction

And, a personal favorite ~

Icebox Lemon Angel Food Cake by Joyful Homemaking


If you were featured, don't forget to grab the featured button below...

Your hosts ~

• The Country Cook~ Brandie
• Meet Penny ~ Tabitha
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• Life As a Lofthouse ~ Holly
• 4 Little Fergusons~ Tonya

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Very Blueberry Coffee Cake

I love blueberries and was so happy when I found this recipe at 

Cooking with K.

Kay makes alot of 'from scratch' dishes, many passed down to her from her mama and her grandma. If you haven't visited her blog, or it's been a while since you stopped by, please take a minute to pop in and show her some love.  And don't forget to tell her The Better Baker sent you. 

She revised a muffin recipe to create this wonderful coffee cake.  It's light and fluffy and very tasty.  I think adding sour cream to most anything makes it moist and smooth. Enjoy it for breakfast...or any time of day!

VERY BLUEBERRY COFFEE CAKE

1 stick unsalted butter, room temperature

1 c. sugar

(I like to substitute half the amount of sugar with splenda or xylitol)

2 large eggs, room temperature

1 - 1/2 tsps. pure vanilla extract

8 ozs (1 cup) sour cream

3 c. all-purpose flour

(I used white whole wheat)

2 tsps. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 c. fresh blueberries, divided

(if you use frozen thaw and drain well)

1/4  c. coarse sugar

Preheat the oven to 350 degrees F. In large bowl, using an electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream. 

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and stir until just mixed being sure not to over mix. Fold in 1-1/2 cup blueberries with a spatula and be sure the batter is completely mixed not breaking up the blueberries. Pour batter into 9x9 square dish that has been sprayed with a non stick spray. Lightly press in remaining berries on top of batter and sprinkle 1/4 c. coarse sugar over the top. Bake for 35 to 40 minutes or until lightly browned on top and a cake tester comes out clean.

Note:  You can cut these into individual servings and flash freeze them for an on the go breakfast.

Linked to Creative Thursday
         Melt in your mouth Monday
Breakfast Ideas Monday
      Ingredient Spotlight - Berries

Cabbage Lasagna & Homemade Garlic Bread

It's time for me to share a main dish recipe. I'm SUCH a 'side dish' and 'dessert' kinda gal, and with only 2 of us in this household - both of us on different eating plans - I am happy to share a healthy entree today. 

I'm so glad my sis-in-love, Susie, shared this recipe with me when a group of folks at her work decided to begin a healthy eating plan - together.

Someone brought in a large pan of this delicious dish to work and even those who didn't like cabbage, went wild over it.

The cabbage is a healthy alternative to lasagna noodles - and of course....you get more veggies this way too.

It's easy and delicious and I do hope you'll try it soon. It's so tasty your family won't even realize they're eating healthy!

I added the tomato sauce. You could also add some drained tomatoes instead.

I served it with mixed veggies and garlic toast.  I split some hot dog buns in half (really into 1/4's) - spread lightly with a lite buttery spread, and sprinkled with garlic powder and a little mozzarella, then baked in the toaster oven.  MMM!  It's a great way to use up leftover bread from the freezer.

The photo below is when I was layering it in the pan.

CABBAGE LASAGNA

1 med-lg head of cabbage

1 Tb. olive oil

2 garlic cloves, minced

1 green pepper, chopped, optional

3/4 # ground beef (ground turkey ?)

1 6oz can tomato paste

1 8 ozs. can tomato sauce

(or some drained stewed tomatoes?)

1 tsp. dried oregano

2 tsp. salt

1 tsp. black pepper

1 c. grated mozzarella cheese (lowfat)

1/2 c. ricotta or cottage cheese (lowfat or non fat)

1/2 c. freshly grated Parmesan cheese

 

Cut cabbage head in half. Carefully remove all the leaves. Wash and remove tough outer leaves

The cabbage will serve as the noodles. Steam leaves until nearly tender (about 3-5- min)

Put olive oil in large skillet over med heat, sauté garlic, onion and green pepper until onion is translucent.

Add ground meat and brown thoroughly, drain fat. Add tomato paste and tomato sauce. Add seasonings and stir well.

Layer cabbage,1/2 meat mixture, 1/3 mozz and 1/2 the ricotta...repeat. Sprinkle Parmesan on top.

Bake 350 for 20 minutes covered then another 5 minutes uncovered.

Linked to Weekend Potluck

Caramel Oatmeal Chewies

I recently made these for a graduation open house and was amazed at the comments & requests I had for the recipe.  

It has caramel ice cream topping in the middle...along with chocolate chips and nuts, if preferred.

I love oatmeal in anything and this one is sooo yummy. In my opinion, If you are wanting to 'impress' someone...this is the recipe to make!

It's another special recipe from my cookbook...page 127, if you're interested.  *-* 
(Click here for detailed info about purchasing my book...300 easy recipes for only $12 + S & H) 

CARAMEL OATMEAL CHEWIES

1-3/4 c. quick or old fashioned oats
1-3/4 c. all purpose flour, divided
3/4 c. brown sugar
1/2 tsp. baking soda
1/4 tsp. salt,optional
3/4 c. margarine (1-1/2 sticks), melted
2 c. semi sweet chocolate chips
1 c. chopped nuts
1 c. caramel ice cream topping 

Preheat oven to 350. Grease bottom of 9" X 13" X 2" baking dish. 

Combine oats, 1-1/2 c. flour, brown sugar, baking soda and salt in large bowl.  Stir in butter;mix well. Reserve 1 c. oat mixture; press remaining oat mixture onto bottom of prepared pan.  Bake 12 - 15 minutes or until brown. Sprinkle with chocolate chips and nuts.  

Mix caramel topping with remaining flour in small bowl; drizzle over nuts to within 1/4" of pan edges.  Sprinkle with reserved oat mixture.  Bake 18 - 20 minutes longer or until golden brown.

Cool in pan on wire rack; refrigerate until firm. Setting them out at room temperature for a few minutes prior to cutting them makes for an easier job.

ENJOY EVERY GOOEY BITE!  


Linked to 

Whatcha Whipped Up Wednesday
Mop it up Monday
    Melt in your mouth Monday
Gooseberry Patch Roundup - What you made this week
Weekend Potluck
Meal Plan Monday