Bacon & Blue Cheese Potato Salad:
2/3 c olive oil, 1/3 c apple cider vinegar, 1/3 c micro fine chopped red onion, 1 T chopped parsley, 1/4 c & 1 T chopped chives,1 T Dijon mustard, 1T honey, 2 t grated lemon peel, 3 lbs. red taters that are quartered and halved, 10 slices of bacon cooked and crumbled, 3/4 c blue cheese crumbles, 2 hard boiled eggs, salt & pepper
whisk oil, vinegar, onion, parsley, 1 T chives, mustard, honey, and lemon peel in large bowl until well blended. Add salt and pepper as needed. Cook potatoes 8-10 mins until tender. Rinse in cool water and mix with the dressing. Toss and chill overnight. The day of serving, add the chopped hard boiled egg, the remaining chives, bacon, and the cheese. Serve cold.
Pink Stuff Sweet Salad:
1 container cool whip, 1 can sweet cond. milk, I can crushed (drained) pineapple, 1 can cherry pie filling, 1 bag mini mallows, 1 bag walnuts.
Cream together cool whip and sweet cond. milk. Stir in pie filling and pineapple. Fold in nuts and mallows.
Chill overnight.
Tuesday, July 9, 2013
Ethnic Foods
Homemade Spanish Tortillas(10):
3 c gf flour blend, 2 t baking powder, 2 t salt, 3/4 c shortening, 3/4 c hot water
Mix flour, soda, & salt. Cut in shortening with a fork until crumbly. Add in hot water and mix well. Cover with a cloth and let sit for 1 hour. Split dough into 10 pieces. Cook on a griddle at 1/8th inch thick.
MexiChili Chicken Bacon Wraps(13):
4 boneless chicken breasts, 1 pound sliced bacon, 2/3 c brown sugar, 2 T chili powder
Preheat oven to 350. Cut chicken into 1 inch cubes. Cut bacon slices into 3rds., Wrap each cube with bacon and secure with a pick. mix brown sugar and chili powder and dredge the wrapped chicken thru it. Bake at 350 on a broiler pan for 35 mins.
Chinese Crab Rangoon:
3 oz. cream cheese, 1/8 t garlic powder, 1/8 t worchestershire, 14 gf won ton wrappers, 1 small green onion, 4 oz. surimi crab stick.
Combine cream cheese, garlic, w. sauce,and beat until smooth. Stir in crab and onion. Place 2 t in each wrapper Moisten and seal wrappers. Bake on a sheet treated with Butter Pam at 425 for 8-10 mins.
3 c gf flour blend, 2 t baking powder, 2 t salt, 3/4 c shortening, 3/4 c hot water
Mix flour, soda, & salt. Cut in shortening with a fork until crumbly. Add in hot water and mix well. Cover with a cloth and let sit for 1 hour. Split dough into 10 pieces. Cook on a griddle at 1/8th inch thick.
MexiChili Chicken Bacon Wraps(13):
4 boneless chicken breasts, 1 pound sliced bacon, 2/3 c brown sugar, 2 T chili powder
Preheat oven to 350. Cut chicken into 1 inch cubes. Cut bacon slices into 3rds., Wrap each cube with bacon and secure with a pick. mix brown sugar and chili powder and dredge the wrapped chicken thru it. Bake at 350 on a broiler pan for 35 mins.
Chinese Crab Rangoon:
3 oz. cream cheese, 1/8 t garlic powder, 1/8 t worchestershire, 14 gf won ton wrappers, 1 small green onion, 4 oz. surimi crab stick.
Combine cream cheese, garlic, w. sauce,and beat until smooth. Stir in crab and onion. Place 2 t in each wrapper Moisten and seal wrappers. Bake on a sheet treated with Butter Pam at 425 for 8-10 mins.
Fudge and Candy
Peanut Butter Confetti Squares:
1c creamy PB, 1/2 c margarine, 2-300g packages of butterscotch chips, 1 package rainbow mini marshmallows
Over med. heat melt butter, butterscotch, and peanut butter. Stir constantly. Let cool for 15 minutes after it has become melted smooth. Mix in marshmallows. Press into an 8x8 dish. Refrig. Cut into squares to serve.
3 minute fudge:
2 bags 12oz. semisweet chips, 2 cans 14 oz. sweet condensed milk, 1 stick of room temp butter, 1 c walnuts.
Layer in a glass bowl, chips, then butter, then sweet cond. milk. Cover with wax paper. microwave on high 3 mins, stirring every minute until smooth. Stir in walnuts. Pour into 9x13 greased pan. Chill overnight.
Coconut Oil Fudge:
2 c virgin coconut oil softened, 3/4 c finely chopped nuts, 1c cocoa powder, 7 T maple syrup OR honey, 1/2 c dried small chopped fruit.
Cream coconut oil. Whip in nuts, cocoa, and syrup. Add in dried fruit. Spread into 8x8 pan and refrig overnight.
Cadbury Fudge:
1/2 light corn syrup, 1/4 c butter, 3 c powdered sugar, 12 oz. choc. chips.
Mix together corn syrup and butter. Mix in powdered sugar. Place 1/3 of mixture into separate bowl and dye it yellow. Press the white and yellow in the bottom of a pan. Cover with melted choc. chips. Refrig.
Cake Batter Truffles:
2/3 c butter, 1 c sugar, 1 T vanilla, 14 oz. sweet cond. milk, 2.5 c gf flour, 1/2 c sprinkles, melted chocolate.
Beat butter and sugar. Beat in vanilla. Beat in milk. Stir in sprinkles. Form into 1 inch balls and Refrig 1 hour. Dip in chocolate and refrig overnight.
Chocolate Bacon Crunch:
1 12 oz. pk Oscar Meyer center cut thick bacon, 2 squares baker's semi sweet chocolate, 2 T chopped pecans.
Pre heat oven to 400. Place bacon in a single layer on foil lined baking sheet. Bake 15-20 mins until crisp. Drain and place on wax paper. Melt chocolate. Brush one side of bacon with chocolate and sprinkle with nuts. Refrig.
Brown sugar Pecan fudge:
3 c brown sugar, 1 c Heavy Cream, 1 t salt.
Dissolve all 3 ingredients over med heat stirring constantly. Boil until 234 degrees on the candy thermo.
Add:
2 T butter and 1 t vanilla
Let cool until just warm and beat in the nuts. Spread in a pan a chill overnight.
Frosting Fudge:
1 can frosting 1 12 oz. bag white chocolate chips.
Line and spray a 9x9 pan. melt chocolate and stir in frosting. Spread into pan. Chill for 30 mins.
Eggless Cookie Dough Fudge:
1 c butter, 1 1/4 c light brown sugar, 2 T milk, 1 T vanilla, 2 1/4 c gf flour, 1 tsp salt, 1 t baking soda, 6 oz. semi sweet chips. AND 12 oz. semi sweet chips.
Combine butter, sugar, milk and vanilla in one bowl. Combine flour, salt, and soda. Mix into butter mixture until blended. Stir in 6 oz. of chips. Press into 12x8 dish. Place in freezer. Melt 12 oz. chips and spread over dough. Refrig overnight.
1c creamy PB, 1/2 c margarine, 2-300g packages of butterscotch chips, 1 package rainbow mini marshmallows
Over med. heat melt butter, butterscotch, and peanut butter. Stir constantly. Let cool for 15 minutes after it has become melted smooth. Mix in marshmallows. Press into an 8x8 dish. Refrig. Cut into squares to serve.
3 minute fudge:
2 bags 12oz. semisweet chips, 2 cans 14 oz. sweet condensed milk, 1 stick of room temp butter, 1 c walnuts.
Layer in a glass bowl, chips, then butter, then sweet cond. milk. Cover with wax paper. microwave on high 3 mins, stirring every minute until smooth. Stir in walnuts. Pour into 9x13 greased pan. Chill overnight.
Coconut Oil Fudge:
2 c virgin coconut oil softened, 3/4 c finely chopped nuts, 1c cocoa powder, 7 T maple syrup OR honey, 1/2 c dried small chopped fruit.
Cream coconut oil. Whip in nuts, cocoa, and syrup. Add in dried fruit. Spread into 8x8 pan and refrig overnight.
Cadbury Fudge:
1/2 light corn syrup, 1/4 c butter, 3 c powdered sugar, 12 oz. choc. chips.
Mix together corn syrup and butter. Mix in powdered sugar. Place 1/3 of mixture into separate bowl and dye it yellow. Press the white and yellow in the bottom of a pan. Cover with melted choc. chips. Refrig.
Cake Batter Truffles:
2/3 c butter, 1 c sugar, 1 T vanilla, 14 oz. sweet cond. milk, 2.5 c gf flour, 1/2 c sprinkles, melted chocolate.
Beat butter and sugar. Beat in vanilla. Beat in milk. Stir in sprinkles. Form into 1 inch balls and Refrig 1 hour. Dip in chocolate and refrig overnight.
Chocolate Bacon Crunch:
1 12 oz. pk Oscar Meyer center cut thick bacon, 2 squares baker's semi sweet chocolate, 2 T chopped pecans.
Pre heat oven to 400. Place bacon in a single layer on foil lined baking sheet. Bake 15-20 mins until crisp. Drain and place on wax paper. Melt chocolate. Brush one side of bacon with chocolate and sprinkle with nuts. Refrig.
Brown sugar Pecan fudge:
3 c brown sugar, 1 c Heavy Cream, 1 t salt.
Dissolve all 3 ingredients over med heat stirring constantly. Boil until 234 degrees on the candy thermo.
Add:
2 T butter and 1 t vanilla
Let cool until just warm and beat in the nuts. Spread in a pan a chill overnight.
Frosting Fudge:
1 can frosting 1 12 oz. bag white chocolate chips.
Line and spray a 9x9 pan. melt chocolate and stir in frosting. Spread into pan. Chill for 30 mins.
Eggless Cookie Dough Fudge:
1 c butter, 1 1/4 c light brown sugar, 2 T milk, 1 T vanilla, 2 1/4 c gf flour, 1 tsp salt, 1 t baking soda, 6 oz. semi sweet chips. AND 12 oz. semi sweet chips.
Combine butter, sugar, milk and vanilla in one bowl. Combine flour, salt, and soda. Mix into butter mixture until blended. Stir in 6 oz. of chips. Press into 12x8 dish. Place in freezer. Melt 12 oz. chips and spread over dough. Refrig overnight.
Healthy Breakfast Bars
3 serving breakfast Bars:
125g rolled oats, 1/4 c condensed milk, 1 medium mashed banana, 60g dried fruit, 60g seeds, 1/4 tsp salt
Grease an 8x8 pan. Heat condensed milk. Stir in oats and salt. Mix in other ingredients. Press in pan. Bake at 130 degrees celsius for 35 mins. Cut with pizza cutter when ready.
Cocoa Pecan bars:
6 oz. pecans, 6 oz. dates, 1/2 t salt, 1-1/3 T cocoa powder, water.
Grease and paper a 9x5 loaf pan. Food process pecans, dates, and cocoa. Add water to clump if necessary. Press into pan. Refrig overnight.
125g rolled oats, 1/4 c condensed milk, 1 medium mashed banana, 60g dried fruit, 60g seeds, 1/4 tsp salt
Grease an 8x8 pan. Heat condensed milk. Stir in oats and salt. Mix in other ingredients. Press in pan. Bake at 130 degrees celsius for 35 mins. Cut with pizza cutter when ready.
Cocoa Pecan bars:
6 oz. pecans, 6 oz. dates, 1/2 t salt, 1-1/3 T cocoa powder, water.
Grease and paper a 9x5 loaf pan. Food process pecans, dates, and cocoa. Add water to clump if necessary. Press into pan. Refrig overnight.
Pumpkin Mania
2 Ingredient Pumpkin muffins:
1 box of GF spice cake mix & 1 16 oz. can of pumpkin
Mix together and bake per box instructions.
DONE.
Easy Pumpkin Pie Cheesecake Bars:
2 c gf flour, 2c brown sugar, 1/2 c butter melted, 1 brick creamcheese, 15 oz. canned pumpkin, 3 tsp. cinnamon, 1/2 tsp. cloves, 1/2 tsp. nutmeg
Mix flour, sugar, and butter. Press this mixture into a 10x10 pan. Blend the rest of the ingredients and pour over the crust. Bake @ 350 degrees for 40 mins.
Quick Pumpkin Pudding:
1 pk Vanilla instant pudding, 1 can 12 oz. Carnation evaporated 2% milk, 1 can 15 oz. Pumpkin, 1 t pumpkin pie spice, whipped topping.
Beat pudding mix and evap. milk for 5 mins. Refrig 5 mins. Add pumpkin & spice and mix well. Refrig. 15 mins. Serve.
Pumpkin Baked Oatmeal:
6 c quick oats, 1.5 stix of melted butter, 1 c brown sugar, 1 c pumpkin, 3/4 t salt, 3 eggs, 2 c milk, 3 t baking powder, 2 t cinnamon, 1 t pumpkin pie spice, 1/2 c pecans.
Combine all in a bowl and mix well. Pour into 9x13 baking dish. Cover and refrig overnight. Bake @ 350 for 20 mins. Serve.
1 box of GF spice cake mix & 1 16 oz. can of pumpkin
Mix together and bake per box instructions.
DONE.
Easy Pumpkin Pie Cheesecake Bars:
2 c gf flour, 2c brown sugar, 1/2 c butter melted, 1 brick creamcheese, 15 oz. canned pumpkin, 3 tsp. cinnamon, 1/2 tsp. cloves, 1/2 tsp. nutmeg
Mix flour, sugar, and butter. Press this mixture into a 10x10 pan. Blend the rest of the ingredients and pour over the crust. Bake @ 350 degrees for 40 mins.
Quick Pumpkin Pudding:
1 pk Vanilla instant pudding, 1 can 12 oz. Carnation evaporated 2% milk, 1 can 15 oz. Pumpkin, 1 t pumpkin pie spice, whipped topping.
Beat pudding mix and evap. milk for 5 mins. Refrig 5 mins. Add pumpkin & spice and mix well. Refrig. 15 mins. Serve.
Pumpkin Baked Oatmeal:
6 c quick oats, 1.5 stix of melted butter, 1 c brown sugar, 1 c pumpkin, 3/4 t salt, 3 eggs, 2 c milk, 3 t baking powder, 2 t cinnamon, 1 t pumpkin pie spice, 1/2 c pecans.
Combine all in a bowl and mix well. Pour into 9x13 baking dish. Cover and refrig overnight. Bake @ 350 for 20 mins. Serve.
Homemade Fruit Rollups
This is the easy fruit roll up recipe for the food dehydrator.
1 50-60 oz jar of applesauce.......2 boxes of jello, any flavor
Mix together and layer in the dehydrator for 7-9 hours.
Peel and eat when done.
*You can also do this in the oven using parchment paper, and 9 hours on 140 degrees.
1 50-60 oz jar of applesauce.......2 boxes of jello, any flavor
Mix together and layer in the dehydrator for 7-9 hours.
Peel and eat when done.
*You can also do this in the oven using parchment paper, and 9 hours on 140 degrees.
Tuesday, August 9, 2011
Is there hope in soap?? (I'm back!)
Hiatus is over. Thanks for bearing with me while I made some VERY necessary life changes. I am now on a new career path and at a very good turning point in my life. :)
While I was gone, I picked up a lot of REALLY GOOD tips, suggestions and recipes that I have implemented into my daily life in an effort to elevate the green side of things in my household. One of the new things I am doing now is converting bar soap into body wash.
I recently watching a YouTube video that had NBC doing an expose' on soap vs. body wash. One bar of cheap store bought soap was $0.99 and one cheap store bought bottle of body wash was $1.99. Based on the usage study that NBC performed, the bar soap lasted a lot longer than the body wash did. In addition, the soap packaging was easier to recycle than the body wash packaging- one sheet of paper instead of one large plastic bottle. In conclusion, not only was the bar of soap the better deal for your wallet, but it was the better decision for the environment as well. (This is in the eye of the AVERAGE consumer.)
I have taken the above study and expanded it a bit. :) So, if a person were to purchase a natural/cruelty-free/vegan/environmentallysafe bar of soap without packaging (from LUSH, HomeSoap, VeganEtc.), that would be even better, right? Now let's say that same person took that specialty bar of soap and then made it into a body wash, thus lengthening the amount of shower soap for use by 3 times!!!! That would be an even BETTER thing, right?
One random weekend, when I had nothing to do, I grabbed the bar of LUSH Snowcake soap that I got for Christmas and started grating it up. I grated it all into a pot and added 2 cups of water. I heated it on high until melted for 3 minutes and then let it cool naturally. After it was cooled, I had a pot full of a stiff jelly like substance. I added 2 more cups of water and heated it on high for 3 minutes again, stirring it briefly and letting it cool naturally again. Two hours later, I had a jelly substance that was a little less stiff. I separated the goop into two containers and proceeded with adding more water and heating one more time. Two hours later, I had two containers of Snowcake body wash in a thick, but pourable form. I transferred the body wash to some old LUSH bottles (5) we had, and put one in the shower, and stored the remaining bottles in the back of the fridge.
From one bar of soap, I made five 16 oz. bottles of body wash! The amazing part was that it was SO easy.
So, I ask you-why not try this at YOUR home? If it saves you money, and is good for the environment, why wouldn't you give it a try?
Here are a few more links to help you out:
Caress Bar Soap to Bodywash
Frugal Village Bodywash
Soap or Bodywash?
My method was easy and is simply soap and water, but I encourage you to find what works for you. Happy Washing!!! :)
While I was gone, I picked up a lot of REALLY GOOD tips, suggestions and recipes that I have implemented into my daily life in an effort to elevate the green side of things in my household. One of the new things I am doing now is converting bar soap into body wash.
I recently watching a YouTube video that had NBC doing an expose' on soap vs. body wash. One bar of cheap store bought soap was $0.99 and one cheap store bought bottle of body wash was $1.99. Based on the usage study that NBC performed, the bar soap lasted a lot longer than the body wash did. In addition, the soap packaging was easier to recycle than the body wash packaging- one sheet of paper instead of one large plastic bottle. In conclusion, not only was the bar of soap the better deal for your wallet, but it was the better decision for the environment as well. (This is in the eye of the AVERAGE consumer.)
I have taken the above study and expanded it a bit. :) So, if a person were to purchase a natural/cruelty-free/vegan/environmentallysafe bar of soap without packaging (from LUSH, HomeSoap, VeganEtc.), that would be even better, right? Now let's say that same person took that specialty bar of soap and then made it into a body wash, thus lengthening the amount of shower soap for use by 3 times!!!! That would be an even BETTER thing, right?
One random weekend, when I had nothing to do, I grabbed the bar of LUSH Snowcake soap that I got for Christmas and started grating it up. I grated it all into a pot and added 2 cups of water. I heated it on high until melted for 3 minutes and then let it cool naturally. After it was cooled, I had a pot full of a stiff jelly like substance. I added 2 more cups of water and heated it on high for 3 minutes again, stirring it briefly and letting it cool naturally again. Two hours later, I had a jelly substance that was a little less stiff. I separated the goop into two containers and proceeded with adding more water and heating one more time. Two hours later, I had two containers of Snowcake body wash in a thick, but pourable form. I transferred the body wash to some old LUSH bottles (5) we had, and put one in the shower, and stored the remaining bottles in the back of the fridge.
From one bar of soap, I made five 16 oz. bottles of body wash! The amazing part was that it was SO easy.
So, I ask you-why not try this at YOUR home? If it saves you money, and is good for the environment, why wouldn't you give it a try?
Here are a few more links to help you out:
Caress Bar Soap to Bodywash
Frugal Village Bodywash
Soap or Bodywash?
My method was easy and is simply soap and water, but I encourage you to find what works for you. Happy Washing!!! :)
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