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Fall is in the air, or at least in my little world. Two weeks ago the weather was getting cooler and all of the sudden it’s hot again. It just reminds me of how much I love the cool fall weather. I love enjoying hot Lipton Tea and spiced ciders. My favorite is hot Tea with a tart cranberry! Chris isn’t a big Tea drinker unless it has a good dose of sugar and Lipton Iced Tea. I like mine with a little honey and I’m set. I like to taste the actual Tea and enjoy each sip. We enjoy Tea year round and usually enjoy my Lipton Sweet Citrus Tea for summer refreshments. Summer Tea time is nearly over and Tea time for fall is just beginning!
Walmart saved me a ton by carrying a large box of the 100 Count Lipton Tea Bags. I love that they have their own foiled sleeve too. I even saved getting our Hellmann’s mayo at Walmart too. For some reason it’s over a dollar cheaper than our grocery store. You have to love those savings! We had such a fun summer Tea time and now we have plenty of Tea bags for the fall/winter too!
Here’s two ways we enjoy our Tea:
warm honey cranberry Lipton Tea:
- 1 teaspoon Raw Honey
- 1 cup hot Lipton Tea
- 1/4 cup cranberry juice
cranberry vanilla Lipton Tea
- 1 teaspoon Vanilla Sugar (just raw cane sugar with a fresh vanilla bean mixed in the container)
- 1 cup hot Lipton Tea
- 1/4 cup cranberry juice
My favorite is pairing my cranberry vanilla Tea with a comforting fall inspired meal. One of my fall favorite meals is meatloaf. I love to heat up the house without using the heat and just by cooking. You’re making dinner already, why not heat the house a little too when it’s cold? Since it’s still warm here I just used my stove top. Kay loves burgers so I ended up making little mini meatloaf burgers. To make them extra juicy I used a little Hellmann’s mayo in mine and Chris’ since Kay can’t have it due to the soy. (GO AWAY FPIES!) The mini meatloaf burgers pair so well with our warm cranberry vanilla Tea. I even enjoy this Tea chilled, it’s good either way.
While many people traditionally top their meatloaf with ketchup – I like to use carrot puree! I blame Anette, she is the mother of sweet pea who I used to be a nanny to for almost 5 years! She’s an incredible chef, and she would bring home so many delicious meals. I could never get the carrot puree out of my head. Of course I never asked for the recipe, but I make it my own instead. So, so, good!
Mini Meatloaf and Cumin Carrot Puree
Mini Meatloafs with Cumin Carrot Puree Will WOW your guests
- mini meatloaf burgers:
- 1 lb lean ground beef
- 2 slices wheat bread
- 1/4 cup milk
- 1/8 cup Hellmann's mayo
- 1/8 cup ketchup
- 1 teaspoon garlic
- 1/2 teaspoon parsley
- 3/4 teaspoon sea salt
- 1 teaspoon pepper
- cumin carrot puree:
- 4 carrots steamed
- 3/4 teaspoon cumin
- 1/3 cup heavy cream
- Mix together the meatloaf ingredients. Form into patties and place onto a hot cast iron skillet.
- Cook mini meatloaf burgers about 5-6 minutes per side, until cooked thoroughly.
- Take your steamed carrots and place in a high speed blender or food processor with heavy cream and cumin.
- Blend puree until creamy, add more heavy cream if needed (due to the size of the carrots you may need less or more)
- Smear the puree over the mini meatloaf burgers and enjoy!
Of course you have to have mashed potatoes with your comforting meal and we love using the skins on. Lately I’ve stopped adding any butter, and just go for plain heavy cream. After all, heavy cream IS what you use to make butter.
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