This recipe is listed on their website and also in their book. Once aagain, thank you, Michelle! You are an inspiration to me!
Homemade Liquid Laundry Soap- Front or top load machine- best value
4 Cups - hot tap water
1 Fels-Naptha soap bar
1 Cup - Arm & Hammer Super Washing Soda*
½ Cup Borax
- Grate bar of soap and add to saucepan with water. Stir continually over medium-low heat until soap dissolves and is melted.
-Fill a 5 gallon bucket half full of hot tap water. Add melted soap, washing soda and Borax. Stir well until all powder is dissolved. Fill bucket to top with more hot water. Stir, cover and let sit overnight to thicken.
-Stir and fill a used, clean, laundry soap dispenser half full with soap and then fill rest of way with water. Shake before each use. (will gel)
-Optional: You can add 10-15 drops of essential oil per 2 gallons. Add once soap has cooled. Ideas: lavender, rosemary, tea tree oil.
-Yield: Liquid soap recipe makes 10 gallons.
-Top Load Machine- 5/8 Cup per load (Approx. 180 loads)
-Front Load Machines- ¼ Cup per load (Approx. 640 loads)
*Arm & Hammer "Super Washing Soda" - in some stores or may be purchased online here (at Meijer.com). Baking Soda will not work, nor will Arm & Hammer Detergent - It must be sodium carbonate!!
***I make this but I don't dilute it much, if at all.
Tuesday, December 22, 2009
Homemade Baby Wipes
This recipe is based on Michelle Duggar's method for making baby wipes. I figure that she must be an expert:-) Her "recipe" is in their book.
Here's what I do. I have an empty ice cream bucket with a small x cut in the middle of the lid. I reuse this each time until it starts getting worn out, then we make the sacrifice, for the baby sake :-) and buy another bucket of ice cream and eat it (it's a dirty job but somebody's got to do it). Here's the rest of what you need.
1 roll of Bounty papertowels
2 cups of warm water
2 tbsp baby oil
1 tbsp rubbing alcohol
a squirt or two of baby soap, baby bath, or whatever you've got that smells good
Lay the papertowels on their side and cut them in half. This is the messiest and most difficult part of the process but you only have to do it every other batch since you make 2 batches from one roll of papertowels. Michelle recommends you use an electric knife like you'd use to carve a turkey. I don't have an electric knife, yet.
In your ice cream bucket, add all of your liquid ingredients and gently stir them up. Put 1 of the halves of papertowels in the bucket. I generally let it sit for an hour then I flip the papertowels over so the whole thing gets wet. Once pretty much all the liquid has been absorbed (1 1/2 - 2 hours), the cardboard center of the papertowels pulls out very easily. After you take the cardboard center out, feed the wipes from the middle of the roll up through the x cut in your lid.
Here's what I do. I have an empty ice cream bucket with a small x cut in the middle of the lid. I reuse this each time until it starts getting worn out, then we make the sacrifice, for the baby sake :-) and buy another bucket of ice cream and eat it (it's a dirty job but somebody's got to do it). Here's the rest of what you need.
1 roll of Bounty papertowels
2 cups of warm water
2 tbsp baby oil
1 tbsp rubbing alcohol
a squirt or two of baby soap, baby bath, or whatever you've got that smells good
Lay the papertowels on their side and cut them in half. This is the messiest and most difficult part of the process but you only have to do it every other batch since you make 2 batches from one roll of papertowels. Michelle recommends you use an electric knife like you'd use to carve a turkey. I don't have an electric knife, yet.
In your ice cream bucket, add all of your liquid ingredients and gently stir them up. Put 1 of the halves of papertowels in the bucket. I generally let it sit for an hour then I flip the papertowels over so the whole thing gets wet. Once pretty much all the liquid has been absorbed (1 1/2 - 2 hours), the cardboard center of the papertowels pulls out very easily. After you take the cardboard center out, feed the wipes from the middle of the roll up through the x cut in your lid.
Homemade Stuff
I have been making alot of things homemade lately (trying to save money - not trying to save the planet, my Lord & Savior already came to do that 2000 years ago). Anyways, I have been making lots of neat stuff homemade that I used to buy already made. I've been making my own baby wipes, laundry soap, and taco seasoning recently. I'll share these recipes in my next few posts.
Thursday, December 3, 2009
Chicken a la King
This recipe comes from The Taste of Home book "The New Slow Cooker". I am borrowing the book from our local library. It's jam-packed with great recipes!
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
3 Tbsp all-purpose flour
1/4 tsp pepper
Dash of cayenne pepper
1 lb boneless, skinless chicken breast, cut into cubes
1 celery rib, chopped
1/2 cup green pepper, chopped
1/4 cup onion, chopped
1 package (10 ounces) frozen peas, thawed
2 Tbsp diced pimentos, drained
Hot cooked rice
In a slow cooker, combine soup, flour, pepper, and cayenne until smooth. Stir in chicken, celery, green pepper, and onion. Cover and cook on low for 7-8 hours or until meat uices run clear.
Stir in peas and pimentos. Cook 30 minutes longer or until heated through. Serve over rice.
Makes 6 servings.
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
3 Tbsp all-purpose flour
1/4 tsp pepper
Dash of cayenne pepper
1 lb boneless, skinless chicken breast, cut into cubes
1 celery rib, chopped
1/2 cup green pepper, chopped
1/4 cup onion, chopped
1 package (10 ounces) frozen peas, thawed
2 Tbsp diced pimentos, drained
Hot cooked rice
In a slow cooker, combine soup, flour, pepper, and cayenne until smooth. Stir in chicken, celery, green pepper, and onion. Cover and cook on low for 7-8 hours or until meat uices run clear.
Stir in peas and pimentos. Cook 30 minutes longer or until heated through. Serve over rice.
Makes 6 servings.
Finally...A Menu Plan for This Week
It's been a long time since I've posted but here's the menu plan for this week:
Breakfasts: cereal, oatmeal, eggs, waffles, fruit
Lunches: grilled cheese, ham and cheese, PB & J, salad, canned soup, leftovers
Dinners:
Sat - keeping our options open, I'm not usually off from work on the weekends
Sun - Christmas Party for our Small Group, I'm bringing cookies and a veggie tray
Mon - Calzones (special request from the boys)
Tues - Chicken a la King
Wed - Spinach Manicotti (my request) and my hubby's "World Famous" garlic bread
Thurs - Dinner out with friends to celebrate their birthday
Fri - Special night out "alone" (a.k.a. no kids) to celebrate our 17th Wedding Anniversary which is Saturday; usually this translates into a nice meal somewhere and then lots of Christmas shopping while holding hands :-)
Have a great week and may God bless you and your family!
Becky <><
Breakfasts: cereal, oatmeal, eggs, waffles, fruit
Lunches: grilled cheese, ham and cheese, PB & J, salad, canned soup, leftovers
Dinners:
Sat - keeping our options open, I'm not usually off from work on the weekends
Sun - Christmas Party for our Small Group, I'm bringing cookies and a veggie tray
Mon - Calzones (special request from the boys)
Tues - Chicken a la King
Wed - Spinach Manicotti (my request) and my hubby's "World Famous" garlic bread
Thurs - Dinner out with friends to celebrate their birthday
Fri - Special night out "alone" (a.k.a. no kids) to celebrate our 17th Wedding Anniversary which is Saturday; usually this translates into a nice meal somewhere and then lots of Christmas shopping while holding hands :-)
Have a great week and may God bless you and your family!
Becky <><
Tuesday, September 29, 2009
Menu Plan for this Week
Monday - sliced turkey with gravy, mashed potatoes
Tuesday - homemade chicken noodle soup, baked potatoes, leftover bbq pork
Wednesday - sloppy joes, macaroni and cheese (yes, the stuff that comes in a box)
Thursday - hamburgers on the grill, macaroni salad
Friday - dinner out
Saturday - lasagna
Sunday - leftovers
I will post and link-up my lasagna and macaroni salad recipes later this week. I am looking for a good chicken noodle soup recipe, too.
To check out more than 300 other menu plans for this week, visit orgjunkie.com
Have a great week. God bless!
Becky
Friday, September 25, 2009
Homemade Laundry Soap
For a long time I have been wanting to try my hand at making my own laundry soap. I finally tried it and I love it! Very easy, very cheap, and it works great!
1 bar Fels Naptha soap, grated
2 cups washing soda
Lots of hot water
A clean 5 gallon bucket with a lid
An empty liquid laundry soap bottle
Put the grated soap into a saucepan. Add enough hot water to cover the soap plus 1-2 inches. Heat the soap and water on medium-low heat, stirring frequently. Keep heating until the mixture is smooth. When the mixture is smooth, pour the mixture into your bucket. Add hot water until the bucket is about 3/4 full. I used a pitcher to add the water so I didn't have too many suds from the soap. Add washing soda to bucket and stir well. Add more water to fill up the bucket and stir again. Put the lid on your bucket and let it sit overnight. After cooling the mixture will thicken into kind of a globby mess - that's fine. Fill up an empty laundry soap bottle (I use a funnel with a large opening and the globs pass thru fine). To get rid of the globs I shake the soap after it's been put into the bottle and it seems to help. I use 2 capfuls from my laundry soap bottle per load.
1 bar Fels Naptha soap, grated
2 cups washing soda
Lots of hot water
A clean 5 gallon bucket with a lid
An empty liquid laundry soap bottle
Put the grated soap into a saucepan. Add enough hot water to cover the soap plus 1-2 inches. Heat the soap and water on medium-low heat, stirring frequently. Keep heating until the mixture is smooth. When the mixture is smooth, pour the mixture into your bucket. Add hot water until the bucket is about 3/4 full. I used a pitcher to add the water so I didn't have too many suds from the soap. Add washing soda to bucket and stir well. Add more water to fill up the bucket and stir again. Put the lid on your bucket and let it sit overnight. After cooling the mixture will thicken into kind of a globby mess - that's fine. Fill up an empty laundry soap bottle (I use a funnel with a large opening and the globs pass thru fine). To get rid of the globs I shake the soap after it's been put into the bottle and it seems to help. I use 2 capfuls from my laundry soap bottle per load.
Tuesday, September 22, 2009
Menu Plan for this Week
Monday - Polish sausage links on the grill, french fries, fresh vegetables
Tuesday - Spaghetti and meatballs
Wednesday - Tacos, tortilla chips with chese
Thursday - Ham Steak Country Style
Friday - Pizza with homemade pizza crust
Saturday - Turkey Crescent Bake
Sunday - Leftovers
To find even more great menu plans, visit Menu Plan Monday on OrgJunkie.com
Thursday, September 10, 2009
Great Quiche recipe
While I was browsing some of my favorite blogs and websites, I came across this recipe. I made it for dinner last night and it came out great. Thanks to the Frugal Upstate website!
Quiche with Rice Crust
Quiche is classy, tasty and economical. It can be eaten warm or at room temp, and it freezes very well either as an entire quiche or in individual serving sizes. And you can make it with pretty much whatever you have in your fridge. So what are you waiting for? Let’s Quiche!
I use the universal quiche recipe from “The Complete Tightwad Gazette” (borrow it from the library and read it-it is totally worth it).
Rice Crust1 ½ ounces of a grated hard cheese (like cheddar, Swiss or Monterey Jack)1 egg or 2 whites2 cups of rice.
To Assemble:Mix all together, pat into a 9-inch pie, and bake at 425 for 15 minutes.
The QuicheEggs3 whole eggs or an equivalent mixture of yolks and whites.
CheeseUse from ½ to 1 cup of hard grated cheeses. You can also use ¼ cup of Parmesean cheese.
MilkFor this recipe you need 1 cup of milk like substance. You can use any combination of milk, evaporated milk, watered down plain yogurt (ie half yogurt half milk or evap milk), a mix of cottage cheese and milk, or powdered milk with half the water.
FillingsApprox 2 cups of a combination of veggies and cooked meats. If you only have 1 cup of “stuff” go ahead and make it anyway. It will be fine!
Note: This is a good time to clean out the fridge. The last quiche I made had cut up leftover chicken, cut up leftover Italian sausage that I rinsed the tomato sauce off of, and half a bag of baby spinach that was starting to look past it’s prime (I didn’t cook it, just chopped it up small and threw it in). Get creative with what you have on hand. Amy D in The Tightwad Gazette gives the example of a sauerkraut quiche that she made with leftovers once. I don’t think I’m quite that brave. . .
SeasoningsUsually everything benefits from some Seasoned Salt and a grind or two of pepper. Don’t add additional salt if you are using something already salty like bacon or ham. Do add a dash of nutmeg-that is what gives the classic “Quiche” flavor. Otherwise, just use what sounds good to you.
To Assemble:
Preheat oven to 425.
Prepare the crust in a 9-inch plate. (It is always a good idea to put the quiche on a cookie sheet, just in case it flows over)
Beat eggs, milk and seasonings together.
Spread filling ingredients on the crust, top with grated cheese, and cover with egg/milk mixture.
Bake for 10 minutes at 425 then turn down the oven to 350 and bake for 45 minutes or until golden brown. Actually mine usually looks VERY brown before the center is cooked.
Some notes on the recipe:
#1-You can use any type of crust that you want. I like the rice crust because I don’t feel that my regular pie crust comes out well. Also, pie crust is pretty high in fat, rice crust is not. You can even make a “crustless” quiche by adding 1/4 cup of flour, or simply cooking the regular recipe without a crust.
#2-You can make “individual” quiches in either a regular muffin pan, or in one of those bigger “Texas” sized muffin pans. Just pat a layer of the rice crust mixture in the bottom, prebake it as directed, pour the mixture in, and bake for about 30 min, then start checking to see if it is done. The great thing about the Texas muffins is that they are large enough to be a single adult serving.
#3-Quiche can be eaten hot or at room temperature, and it freezes very well. I’ve also seen recipes for “Quiche in a bag”. Basically you make up the egg mixture and pour that plus the filling stuff into a gallon freezer bag. Label and freeze. Then when you need a quick dinner defrost, pour on top of the crust and bake. I don’t really see where that is much of a time saver, but if you have a bunch of eggs that you need to use up, or find eggs on some sort of incredible sale then it may be helpful. For an actual “freezer recipe” that makes it’s own crust check here.
Quiche with Rice Crust
Quiche is classy, tasty and economical. It can be eaten warm or at room temp, and it freezes very well either as an entire quiche or in individual serving sizes. And you can make it with pretty much whatever you have in your fridge. So what are you waiting for? Let’s Quiche!
I use the universal quiche recipe from “The Complete Tightwad Gazette” (borrow it from the library and read it-it is totally worth it).
Rice Crust1 ½ ounces of a grated hard cheese (like cheddar, Swiss or Monterey Jack)1 egg or 2 whites2 cups of rice.
To Assemble:Mix all together, pat into a 9-inch pie, and bake at 425 for 15 minutes.
The QuicheEggs3 whole eggs or an equivalent mixture of yolks and whites.
CheeseUse from ½ to 1 cup of hard grated cheeses. You can also use ¼ cup of Parmesean cheese.
MilkFor this recipe you need 1 cup of milk like substance. You can use any combination of milk, evaporated milk, watered down plain yogurt (ie half yogurt half milk or evap milk), a mix of cottage cheese and milk, or powdered milk with half the water.
FillingsApprox 2 cups of a combination of veggies and cooked meats. If you only have 1 cup of “stuff” go ahead and make it anyway. It will be fine!
Note: This is a good time to clean out the fridge. The last quiche I made had cut up leftover chicken, cut up leftover Italian sausage that I rinsed the tomato sauce off of, and half a bag of baby spinach that was starting to look past it’s prime (I didn’t cook it, just chopped it up small and threw it in). Get creative with what you have on hand. Amy D in The Tightwad Gazette gives the example of a sauerkraut quiche that she made with leftovers once. I don’t think I’m quite that brave. . .
SeasoningsUsually everything benefits from some Seasoned Salt and a grind or two of pepper. Don’t add additional salt if you are using something already salty like bacon or ham. Do add a dash of nutmeg-that is what gives the classic “Quiche” flavor. Otherwise, just use what sounds good to you.
To Assemble:
Preheat oven to 425.
Prepare the crust in a 9-inch plate. (It is always a good idea to put the quiche on a cookie sheet, just in case it flows over)
Beat eggs, milk and seasonings together.
Spread filling ingredients on the crust, top with grated cheese, and cover with egg/milk mixture.
Bake for 10 minutes at 425 then turn down the oven to 350 and bake for 45 minutes or until golden brown. Actually mine usually looks VERY brown before the center is cooked.
Some notes on the recipe:
#1-You can use any type of crust that you want. I like the rice crust because I don’t feel that my regular pie crust comes out well. Also, pie crust is pretty high in fat, rice crust is not. You can even make a “crustless” quiche by adding 1/4 cup of flour, or simply cooking the regular recipe without a crust.
#2-You can make “individual” quiches in either a regular muffin pan, or in one of those bigger “Texas” sized muffin pans. Just pat a layer of the rice crust mixture in the bottom, prebake it as directed, pour the mixture in, and bake for about 30 min, then start checking to see if it is done. The great thing about the Texas muffins is that they are large enough to be a single adult serving.
#3-Quiche can be eaten hot or at room temperature, and it freezes very well. I’ve also seen recipes for “Quiche in a bag”. Basically you make up the egg mixture and pour that plus the filling stuff into a gallon freezer bag. Label and freeze. Then when you need a quick dinner defrost, pour on top of the crust and bake. I don’t really see where that is much of a time saver, but if you have a bunch of eggs that you need to use up, or find eggs on some sort of incredible sale then it may be helpful. For an actual “freezer recipe” that makes it’s own crust check here.
Wednesday, September 9, 2009
Microwave Baked Apple
This was one of my favorite recipes when I was young(er).
Core apple and slit skin around the center.
For each apple:
2 Tbsp brown sugar
1/8 tsp cinnamon
1 tsp butter, cut up a little
2 Tbsp water
Place apple(s) in a microwave-safe bowl. Fill center of apple with brown sugar, cinnamon, and butter. Pour water over top. Cover bowl and microwave on high: 1 apple = 2-4minutes; 2 apples = 4-5 minutes.
Core apple and slit skin around the center.
For each apple:
2 Tbsp brown sugar
1/8 tsp cinnamon
1 tsp butter, cut up a little
2 Tbsp water
Place apple(s) in a microwave-safe bowl. Fill center of apple with brown sugar, cinnamon, and butter. Pour water over top. Cover bowl and microwave on high: 1 apple = 2-4minutes; 2 apples = 4-5 minutes.
Monday, September 7, 2009
Aldi...My Favorite Grocery Store
My favorite grocery store is Aldi. I used to shop there when we lived in Lockport, NY and they just put a location in Knoxville. The concept is this: they mostly sell their own brands, which come in a limited variety of flavors (i.e. pudding comes in chocolate or vanilla; cake mixes come in yellow, white, or chocolate), you have to bring your own bags or buy them when you check out (or pick-up empty boxes as you shop), bag your own groceries, no-frills (the items are still in the boxes not on shelves), you "rent" your grocery cart by unlocking it with a quarter but you get your quarter back when you return the cart (this eliminates the need for a cart-person to gather carts out of the parking lot), and you may have to wait longer to check out because they don't have many cashiers checking you out. BUT, the benefits are: I was spending about $175 per week for groceries and the other items to keep our house functioning. Now, I go to Aldi once a month and spend about $225. This is usually 2 grocery carts full. This gives me a refrigerator full, freezer full, cupboard full, and we have a separate area we call "The Store" we fill up with the non-perishable items that won't fit in the cupboard. I then supplement during the month with milk, fresh produce, bread, and items they don't sell there. So, in addition to what I spend monthly at Aldi, I spend on average about $50/week on "other stuff". This has cut our grocery budget way down plus we always have a lot of items in "The Store" if the going gets tough money-wise. At some point I'll post a list of what I get for the month. Until then, have a blessed day!
Becky <><
Becky <><
My Chili Recipe
After trying a lot of recipes, I have come up with my own chili recipe. It seems like every time I make it I make it a little different depending on what I have on hand. My recipe can be made very cheaply with items purchased at Aldi's.
Becky's Chili
2 lb ground turkey, browned
1 15.5 oz can black beans, drained
2 15.5 oz cans Mexican style chili beans, not drained
1 15.5 oz can great northern beans
2 15.5 oz cans diced tomatoes with green chilies
1 15.5 oz can stewed tomatoes
1 26 oz can spaghetti sauce
1 Tbsp dried minced onion
1 Tbsp ground cumin
2 Tbsp chili powder
Dump everything in a large crockpot and cook on low for at least 3 hours. It gets better the longer you let it cook. I serve mine with corn chips, shredded cheddar cheese, and sour cream.
Becky's Chili
2 lb ground turkey, browned
1 15.5 oz can black beans, drained
2 15.5 oz cans Mexican style chili beans, not drained
1 15.5 oz can great northern beans
2 15.5 oz cans diced tomatoes with green chilies
1 15.5 oz can stewed tomatoes
1 26 oz can spaghetti sauce
1 Tbsp dried minced onion
1 Tbsp ground cumin
2 Tbsp chili powder
Dump everything in a large crockpot and cook on low for at least 3 hours. It gets better the longer you let it cook. I serve mine with corn chips, shredded cheddar cheese, and sour cream.
Saturday, August 15, 2009
Kathy's Cucumbers and Onions
These are one of my favorites! This is my Mom's recipe - enjoy!
4-6 cucumbers
1 small onion
Peel and thinly slice the cucumbers. Thinly slice the onions. Put the cucumbers and onions in a bowl and sprinkle them with salt then add cold water. Soak for 1-2 hours then rinse thoroughly.
Dressing:
1 cup mayonnaise
1/2 cup milk (whole or 2%)
vinegar and sugar to taste (start with 1/8 cup each)
Mix dressing together then add cucumbers and onions. Chill several hours - better to chill overnight.
4-6 cucumbers
1 small onion
Peel and thinly slice the cucumbers. Thinly slice the onions. Put the cucumbers and onions in a bowl and sprinkle them with salt then add cold water. Soak for 1-2 hours then rinse thoroughly.
Dressing:
1 cup mayonnaise
1/2 cup milk (whole or 2%)
vinegar and sugar to taste (start with 1/8 cup each)
Mix dressing together then add cucumbers and onions. Chill several hours - better to chill overnight.
Crescent Turkey Casserole
This came from Simple and Delicious magazine from the Nov/Dec 2008 issue. I doubled and bake it in a 9 x 13 pan. I made it with chicken instead of turkey. Everybody enjoyed it. With all that mayonnaise it wasn't that healthy but it was a nice change from my usual chicken pot pie.
Crescent Turkey Casserole
1/2 cup mayonnaise
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1/8 teaspoon pepper
3/4 cup milk
1-1/2 cups cubed cooked turkey breast
1 package (10 ounces) frozen mixed vegetables, thawed
1 tube (4 ounces) refrigerated crescent rolls
Directions: In a large saucepan, combine the mayonnaise, flour, bouillon and pepper. Gradually add milk; stir until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add turkey and vegetables; cook 3-4 minutes longer, stirring occasionally. Spoon into a greased 8-in. square baking dish. Unroll crescent dough and separate into two rectangles. Seal seams and perforations. Place over turkey mixture. Bake at 375° for 15-20 minutes or until golden brown. Yield: 4 servings.
Crescent Turkey Casserole
1/2 cup mayonnaise
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1/8 teaspoon pepper
3/4 cup milk
1-1/2 cups cubed cooked turkey breast
1 package (10 ounces) frozen mixed vegetables, thawed
1 tube (4 ounces) refrigerated crescent rolls
Directions: In a large saucepan, combine the mayonnaise, flour, bouillon and pepper. Gradually add milk; stir until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add turkey and vegetables; cook 3-4 minutes longer, stirring occasionally. Spoon into a greased 8-in. square baking dish. Unroll crescent dough and separate into two rectangles. Seal seams and perforations. Place over turkey mixture. Bake at 375° for 15-20 minutes or until golden brown. Yield: 4 servings.
Thursday, August 13, 2009
This Week's Menu Plan
Friday - Chicken Noodle Casserole
Saturday - Redneck Casserole
Sunday - Sloppy Joes and Macaroni and Cheese
Monday - Hamburgers
Tuesday - Bread Machine Calzones
Wednesday - Spaghetti and Meatballs
Thursday - Taco Salads?
I may need to vary this as we go.
Saturday - Redneck Casserole
Sunday - Sloppy Joes and Macaroni and Cheese
Monday - Hamburgers
Tuesday - Bread Machine Calzones
Wednesday - Spaghetti and Meatballs
Thursday - Taco Salads?
I may need to vary this as we go.
Friday, August 7, 2009
Grandma's Suprise Birthday Party
My Grandma turns 90 next week! We are throwing her a suprise birthday party tomorrow. We are having finger foods. Here's what I'm making:
Mini Quiche
Blueberry Lemon Loaf
Mini Quiche
Blueberry Lemon Loaf
Mini Quiche
Everybody loves these! I have made them for lots of church functions and everybody always raves about them. They are SO cheap and easy to make!
Mini Quiche
Cheese Pastry
2 c. flour
1 (8 oz.) pkg. sharp Cheddar cheese, grated
1/2 lb. margarine or butter
dash of cayenne
---
Cream together cheese, butter and cayenne. Add flour
and mix into a smooth dough. Wrap and chill for an hour or
freeze for 30 minutes. Then form into 48 (1-inch) balls and
press into miniature muffin tins. Place 1/2 teaspoon filling (ham, shrimp, etc.)
in center of each quiche, then 1 tablespoon custard. Bake in a
400 degrees oven for 12 to 15 minutes. Cool 5 minutes and remove from
tins. Serve warm. You may freeze and reheat. Makes 48 quiche.
---
Egg Filling
4 eggs
1 c. milk, or part cream
2 Tbsp. flour
1/4 tsp. salt
Mix together well and either spoon this over, or combine with, your choice of
chopped meat for example: ham, shrimp, crab, mushrooms, onions, green peppers, etc.
to create a new filling. Be creative!
Mini Quiche
Cheese Pastry
2 c. flour
1 (8 oz.) pkg. sharp Cheddar cheese, grated
1/2 lb. margarine or butter
dash of cayenne
---
Cream together cheese, butter and cayenne. Add flour
and mix into a smooth dough. Wrap and chill for an hour or
freeze for 30 minutes. Then form into 48 (1-inch) balls and
press into miniature muffin tins. Place 1/2 teaspoon filling (ham, shrimp, etc.)
in center of each quiche, then 1 tablespoon custard. Bake in a
400 degrees oven for 12 to 15 minutes. Cool 5 minutes and remove from
tins. Serve warm. You may freeze and reheat. Makes 48 quiche.
---
Egg Filling
4 eggs
1 c. milk, or part cream
2 Tbsp. flour
1/4 tsp. salt
Mix together well and either spoon this over, or combine with, your choice of
chopped meat for example: ham, shrimp, crab, mushrooms, onions, green peppers, etc.
to create a new filling. Be creative!
Friday, July 17, 2009
Meals for this week
Saturday - Crockpot Chili
Sunday - leftovers
Monday - Simple Chicken Stew (recipe from the book Cheap, Fast, Good page 49)
Tuesday - homemade pizza and wings
Wednesday - going out for dinner
Thursday - Crockpot Chimichangas
Friday - Small Groups
Sunday - leftovers
Monday - Simple Chicken Stew (recipe from the book Cheap, Fast, Good page 49)
Tuesday - homemade pizza and wings
Wednesday - going out for dinner
Thursday - Crockpot Chimichangas
Friday - Small Groups
Monday, July 13, 2009
Slow Cooker Chimichangas
Slow Cooker Chimichangas
Ingredients:
1 1/2lbs boneless, skinless chicken breasts
1 TBSP taco seasoning powder
1 can Rotel diced tomatoes w/green chiles, drained
1/2 c onion, finely diced
1 clove garlic, minced
1/2 c chicken broth (or water)
shredded cheese (we used a Mexican blend)
8 Burrito size tortillas
your favorite toppings (we used sour cream and salsa verde....this made it over the top!)
Directions:
Lay chicken in crockpot and evenly sprinkle taco seasoning, cover with drained tomatoes and chiles, onion and garlic. Pour the broth along the side of the chicken. Cover and cook on low for 8 hours.
Shred chicken with forks. Lay burritos inside two damp papertowels and warm in microwave for 1 minute. Heat small amount of canola oil in a skillet. Place about 1/4 to 1/2 c of chicken mixture in middle of tortilla. **NOTE: use a slotted spoon to scoop up mixture, you don't want the juice in your tortilla, it will get soggy** Add 1 tbsp of shredded cheese, fold burrito style and place seam-side down (very important b/c you want it to seal shut) in hot pan. Fry on each side for about 3 minutes or until golden brown. Repeat with remaining burritos. Serve with favorite toppings! This will probably serve 4 adults, although I only ate 1 1/2 of these...they are filling.
I haven't tried this but it sounds wonderful!
Ingredients:
1 1/2lbs boneless, skinless chicken breasts
1 TBSP taco seasoning powder
1 can Rotel diced tomatoes w/green chiles, drained
1/2 c onion, finely diced
1 clove garlic, minced
1/2 c chicken broth (or water)
shredded cheese (we used a Mexican blend)
8 Burrito size tortillas
your favorite toppings (we used sour cream and salsa verde....this made it over the top!)
Directions:
Lay chicken in crockpot and evenly sprinkle taco seasoning, cover with drained tomatoes and chiles, onion and garlic. Pour the broth along the side of the chicken. Cover and cook on low for 8 hours.
Shred chicken with forks. Lay burritos inside two damp papertowels and warm in microwave for 1 minute. Heat small amount of canola oil in a skillet. Place about 1/4 to 1/2 c of chicken mixture in middle of tortilla. **NOTE: use a slotted spoon to scoop up mixture, you don't want the juice in your tortilla, it will get soggy** Add 1 tbsp of shredded cheese, fold burrito style and place seam-side down (very important b/c you want it to seal shut) in hot pan. Fry on each side for about 3 minutes or until golden brown. Repeat with remaining burritos. Serve with favorite toppings! This will probably serve 4 adults, although I only ate 1 1/2 of these...they are filling.
I haven't tried this but it sounds wonderful!
Wednesday, July 8, 2009
Impossible Pizza Pie
Impossible Pizza Pie
1 medium onion, chopped (1/2 cup)
1/3 cup grated Parmesan cheese
1/2 cup Bisquick
1 cup milk
2 eggs
1 (8 ounce) can pizza sauce
1/2 (3 1/2 ounce) package sliced pepperoni
1/4 cup chopped green bell pepper
3/4 cup shredded mozzarella cheese
Heat oven to 400 degrees F. Grease a 9-inch pie plate.
Sprinkle onion and Parmesan cheese into pie plate.
Stir baking mix, milk and eggs until blended. Pour into pie plate. Bake 20 minutes.
Spread with pizza sauce; top with remaining ingredients. Bake 10 to 15 minutes or until cheese is light brown. Cool 5 minutes.
Makes 6 to 8 servings.
1 Serving: 210 calories (120 calories from fat); 13 g fat (5 g saturated); 90 mg cholesterol; 670 mg sodium; 13 g carbohydrate (1 g dietary fiber); 12 g protein
Wednesday, May 20, 2009
Sausage and Vegetables with Rice
1 pound kielbasa (Polish sausage), sliced into 1/2 pieces
1 bag frozen brocolli, cauliflower & carrots mix (a.k.a. Caifornia Mix)
1 Tbsp oregano
1/4 cup parmesan cheese
Spray skillet with non-stick spray. Cook kielbasa in skillet on med-high heat. In the meantime, cook vegetables in microwave. Once the vegetables are done, add them to the skillet. Cook kielbasa and vegetables together for about 5 minutes. Sprinkle with oregano and parmesan cheese - don't stir. Put a lid on skillet for about 3 minutes. Serve over rice.
This is one of Sr's favorite meals. Now that the kids are getting older and eat more, I usually double the recipe so we have leftovers.
1 bag frozen brocolli, cauliflower & carrots mix (a.k.a. Caifornia Mix)
1 Tbsp oregano
1/4 cup parmesan cheese
Spray skillet with non-stick spray. Cook kielbasa in skillet on med-high heat. In the meantime, cook vegetables in microwave. Once the vegetables are done, add them to the skillet. Cook kielbasa and vegetables together for about 5 minutes. Sprinkle with oregano and parmesan cheese - don't stir. Put a lid on skillet for about 3 minutes. Serve over rice.
This is one of Sr's favorite meals. Now that the kids are getting older and eat more, I usually double the recipe so we have leftovers.
Mom's Potato Salad
6-8 potatoes, peeled and cubed
2-3 hard-boiled eggs, chopped
1 small onion, chopped
1 stalk celery, chopped
Boil potatoes about 8 minutes from start of boil (be careful not to overcook). Drain then cool potatoes on a cookie sheet.
Dressing:
1 cup mayonnaise
1/4 cup milk
1/8 cup sugar
1/8 cup vinegar
Mix dressing, vegetables, and eggs together then chill.
2-3 hard-boiled eggs, chopped
1 small onion, chopped
1 stalk celery, chopped
Boil potatoes about 8 minutes from start of boil (be careful not to overcook). Drain then cool potatoes on a cookie sheet.
Dressing:
1 cup mayonnaise
1/4 cup milk
1/8 cup sugar
1/8 cup vinegar
Mix dressing, vegetables, and eggs together then chill.
Meal Plan for 5/24-5/30
It's been a while since I posted these on here. Our life has had it's share of twists and turns - never a dull moment!
Sunday - (lunch after church) Sausage and Vegetables with rice
Monday - (Memorial Day) Hamburgers, Potato Salad, Watermelon, Chips
Tuesday - Crockpot Chili, chips and cheese
Wednesday - (gotta work) Crockpot Chicken, vegetables
Thursday - Hamburgers and homemade fries
Friday - Small Group Bible Study
Saturday - leftovers
Sunday - (lunch after church) Sausage and Vegetables with rice
Monday - (Memorial Day) Hamburgers, Potato Salad, Watermelon, Chips
Tuesday - Crockpot Chili, chips and cheese
Wednesday - (gotta work) Crockpot Chicken, vegetables
Thursday - Hamburgers and homemade fries
Friday - Small Group Bible Study
Saturday - leftovers
Monday, March 9, 2009
Buffalo Chicken Dip Recipe
3 cups cooked chicken breast, shredded (to save time, you can also use 3 12.5 oz cans of chicken breast)
2/3 cup Frank's Red Hot Sauce
1/3 cup blue cheese salad dressing
16 ounces cream cheese, softened (2 8oz bricks)
1 cup shredded cheddar cheese
Mix everything together, except reserve 1/2 cup cheddar cheese. Put the mixture into a baking dish then top with the reserved cheddar cheese. Bake at 350 for 30 minutes, until bubbling. Serve with tortilla chips, celery and carrots sticks (see my note below).
This is one of our favorites! This recipe came from my cousin Chuck's wife Sarah. I have made it a gazillion times (at least). It is easy to make and versatile. My husband and his friend have been experimenting with this recipe since we have it so much. They have come up with putting it on soft tortillas and wrapping them up then cutting them, pinwheel style. It tasted wonderful. They did it after it came out of the oven (while it was still hot) but I'd like to try making pinwheels with it before baking it.
2/3 cup Frank's Red Hot Sauce
1/3 cup blue cheese salad dressing
16 ounces cream cheese, softened (2 8oz bricks)
1 cup shredded cheddar cheese
Mix everything together, except reserve 1/2 cup cheddar cheese. Put the mixture into a baking dish then top with the reserved cheddar cheese. Bake at 350 for 30 minutes, until bubbling. Serve with tortilla chips, celery and carrots sticks (see my note below).
This is one of our favorites! This recipe came from my cousin Chuck's wife Sarah. I have made it a gazillion times (at least). It is easy to make and versatile. My husband and his friend have been experimenting with this recipe since we have it so much. They have come up with putting it on soft tortillas and wrapping them up then cutting them, pinwheel style. It tasted wonderful. They did it after it came out of the oven (while it was still hot) but I'd like to try making pinwheels with it before baking it.
Friday, March 6, 2009
Bread Machine Cinnamon Rolls
I thought these sounded good. The ingredients are all items I would keep in my pantry anyway. Plus, I get to use my bread machine! I love finding recipes for my handy little appliances!
http://www.thehealthyhomeschool.com/cinnamonrolls
http://www.thehealthyhomeschool.com/cinnamonrolls
Friday, February 13, 2009
Dinners for this week
Saturday & Sunday - Sandwiches and Baked Potato Soup
Monday - Homeschool field trip (we'll grab something on the way home)
Tuesday - Spinach Cheese Manicotti and Dad's World Famous Garlic Bread
Wednesday - Taco Salads - the kids love the home baked taco salad bowls from Azteca
Thursday - going out to celebrate my nephews' birthdays
Friday - Small Group Bible Study - don't know what we are going to have yet
Have a great week!
Monday - Homeschool field trip (we'll grab something on the way home)
Tuesday - Spinach Cheese Manicotti and Dad's World Famous Garlic Bread
Wednesday - Taco Salads - the kids love the home baked taco salad bowls from Azteca
Thursday - going out to celebrate my nephews' birthdays
Friday - Small Group Bible Study - don't know what we are going to have yet
Have a great week!
Wednesday, February 4, 2009
Our Favorite Meatloaf
I keep the ingredients for this recipe on hand at all times! It is very versatile!
2 pounds ground turkey (or ground beef) - much less greasy with ground turkey
3-4 slices of bread, toasted and crumbled up (or 1/2 cup breadcrumbs)
1 envelope onion soup mix (or 1 diced onion or 2 Tbsp dried minced onion)
1 can condensed vegetable soup (can be beef or vegetarian vegetable )
1 egg
Worchestire Sauce to taste
Salt and pepper to taste
Ketchup
Mix everything together except the ketchup. Put in a loaf pan then top with a thin layer of ketchup. Bake at 400 degrees for 1 hour.
There's also lots of great, easy to make, frugal-minded recipes at the Grocery Cart Challenge Recipe Swap
2 pounds ground turkey (or ground beef) - much less greasy with ground turkey
3-4 slices of bread, toasted and crumbled up (or 1/2 cup breadcrumbs)
1 envelope onion soup mix (or 1 diced onion or 2 Tbsp dried minced onion)
1 can condensed vegetable soup (can be beef or vegetarian vegetable )
1 egg
Worchestire Sauce to taste
Salt and pepper to taste
Ketchup
Mix everything together except the ketchup. Put in a loaf pan then top with a thin layer of ketchup. Bake at 400 degrees for 1 hour.
There's also lots of great, easy to make, frugal-minded recipes at the Grocery Cart Challenge Recipe Swap
Cake Mix Cookies
These cookies are easy to make out of items you probably already have in your pantry. You can make any combination of cake mix flavors and chips that you have on hand. You can also leave the chips out entirely.
1 box cake mix
2 eggs
1 stick butter, softened
1 Tablespoon oil
1 teaspoon vanilla
1 cup chips, optional
Mix everything together except the chips. next, add the chips if you are using them. Drop by spoonfuls onto a cookie sheet. Bake at 350 for 8-10 minutes. Let cool on the pan for at least 1 minute then move to a wire rack. Make about 3 dozen.
Here are some good combos to try:
Yellow cake mix with semi-sweet chocolate chips
Chocolate cake mix with mint chocolate chips
Strawberry cake mix with vanilla chips
1 box cake mix
2 eggs
1 stick butter, softened
1 Tablespoon oil
1 teaspoon vanilla
1 cup chips, optional
Mix everything together except the chips. next, add the chips if you are using them. Drop by spoonfuls onto a cookie sheet. Bake at 350 for 8-10 minutes. Let cool on the pan for at least 1 minute then move to a wire rack. Make about 3 dozen.
Here are some good combos to try:
Yellow cake mix with semi-sweet chocolate chips
Chocolate cake mix with mint chocolate chips
Strawberry cake mix with vanilla chips
Friday, January 30, 2009
Honey Whole Wheat Bread (uses bread machine)
1 1/8 cups warm water
1/4 cup honey
1 teaspoon salt
2 cups whole wheat flour
1 cup bread flour
2 tablespoons melted butter (or vegetable oil)
1 packet active dry yeast
Option 1:
Add ingredients according to manufacturer's directions for your bread machine. Use the wheat bread cycle and light color setting.
Option 2:
Add ingredients according to manufacturer's directions for your bread machine. Use dough cycle. When machine is finished, punch down the down and transfer to a greased loaf pan. Cover with plastic wrap and let rise (about 45 minutes). Bake at 350 for 25 minutes. I like to brush the loaf with melted butter when it comes out of the oven.
I make this bread alot. This is my variation but you can click here for the original recipe.
1/4 cup honey
1 teaspoon salt
2 cups whole wheat flour
1 cup bread flour
2 tablespoons melted butter (or vegetable oil)
1 packet active dry yeast
Option 1:
Add ingredients according to manufacturer's directions for your bread machine. Use the wheat bread cycle and light color setting.
Option 2:
Add ingredients according to manufacturer's directions for your bread machine. Use dough cycle. When machine is finished, punch down the down and transfer to a greased loaf pan. Cover with plastic wrap and let rise (about 45 minutes). Bake at 350 for 25 minutes. I like to brush the loaf with melted butter when it comes out of the oven.
I make this bread alot. This is my variation but you can click here for the original recipe.
Wednesday, January 7, 2009
Dinners this week
Monday - Pork roast in the crockpot; brown rice; green beans
Tuesday - Parmesan Chicken; whole wheat spaghetti; steamed veggies
Wednesday - Lasagna (South Beach Diet-legal)
Thursday - Whole chicken in the crockpot
Friday - Small Group meeting
Also making: Spaghetti sauce for crockpot
Tuesday - Parmesan Chicken; whole wheat spaghetti; steamed veggies
Wednesday - Lasagna (South Beach Diet-legal)
Thursday - Whole chicken in the crockpot
Friday - Small Group meeting
Also making: Spaghetti sauce for crockpot
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