Wednesday, May 8, 2013

DIY: Antiseptic Ointment

As if I don't have enough to do...

...but I had to try this. Products that I can make at home with ease and benefit my family at the same time.

Yes please and thank you very much.

1-1/2 oz beeswax, grated
1 cup oil = olive, almond or coconut are suggested options
1/4 tsp pure Vitamin E oil
1/2 tsp tea tree oil
20 drops lavender essential oil
10 drops lemon essential oil

I chose to use coconut oil and did not grate the turned out fine.

In a double boiler, over low heat, melt first two ingredients together.

Beeswax and Coconut Oil

Once the mixture is uniform, remove from heat and add Vitamin E, tea tree, and essential oils.  Stir with a chopstick - or something like that.

Melting complete and uniform; ready to add Vitamin E, tea tree, and essential oils.

Pour mixture into small, sterilized jars.  This recipe made about 12 ounces.

I filled three of these containers - they are 4 oz each

Cool on the counter and store in a cool, dark place. It should be good for 8-10 months.

DIY: Whipped Body Butter

I enjoy conditioning and moisturizing my skin with creams - especially those that use shea butter.  In the past, I would look for sales and deals.  Not always an easy task if you want high quality ingredients.  My research then unveiled the ability to do it myself and I decided to educate myself and give it a try.  I have been very pleased with both the ease to create my own whipped body butter as well as the quality of the product.

Want to try it yourself?  Sure you do!

This is an easy recipe to follow that allows for you to personalize your own whipped body butter.

1 cup unrefined raw shea butter
1/2 cup coconut oil
1/2 cup light oil (almond, apricot kernal, grapeseed, olive or jojoba are options)

optional: a few drops (10-15 total) of essential oil

NOTE: - you can substitute the shea butter for cocoa butter or even do 1/2 cup of each.

Got the ingredients?  Let's do this!

1. Place the butter and oils in a double boiler (not essential oil) and melt over medium heat.  Stir frequently while heating until the oils have melted and the mixture is uniform.  It will take 10-12 minutes.

Three ingredients used : shea butter, coconut oil and almond oil

About 7 minutes into melting the mixture

Mixture is now uniform and cooling to room temperature

2.  Once the mixture is uniform, remove from the heat and allow mixture to cool to room temperature.

3.  After it has cooled to room temperature, place in the fridge and chill for about an hour.  NOTE - some sites suggest you put it in the freezer for a portion of time.  I have chosen to not follow this method.  It will cool faster but you don't want it to get too hard.

This is the mixture after the hour in the fridge.  It's congealed but it is soft and ready to be whipped.

4.  Using a mixer, whip for a total of 10 minutes or until the mixture has a creamy consistency.  If you are adding in essential oils, whip for 5 minutes, add the drops and then whip for another 5 minutes.

About 5 minutes into the process of whipping the body butter

Success! Body Butter is whipped.

5.  Spoon body butter into containers and chill for another hour.  This product can be stored at room temperature and will keep for a few months.

Finished product!

One final notation, the whipped body butter will melt when you apply it to your skin.  Enjoy!

Asian Slaw


2 - 3 oz packages of beef Ramen noodle soup
1 package broccoli slaw mix
1 cup sliced toasted almonds
1 cup sunflower kernels
1 bunch green onions, chopped
1/2 cup sugar
3/4 cup vegetable oil
1/3 cup white vinegar

Remove flavor packet from the noodles; crush the noodles and place in the bottom of the bowl.

Top with layers of slaw mix, almonds, sunflower kernels, and green onions.

Whisk flavor packets with sugar, oil and vinegar.  Pour over slaw.

Cover and chill.  Toss before serving.

Wednesday, March 6, 2013

Mrs. White's Rolls

I enjoy making these rolls to serve with soup - they are so delicious and are gobbled up quickly!
1 egg, room temp (I usually crack it right in and it seems to do fine)
1 c. + 1 T water
2 T. oil (I use canola)
1 tsp salt
1/4 c. sugar
3 1/2 c. bread flour
2 1/4 tsp yeast.
Put ingredients into bread machine in order listed. Select dough cycle. When finished in machine, shape and let rise for 30 minutes. (I preheat the oven to 200 degrees, then turn it off and let the rolls rise in there if I do not have a warm enough place in the house). Preheat the oven to 400 degrees. Bake for 5-7 minutes. Makes 18-24 rolls - I cut the dough into 24 rolls, but it depends on the size you want!
Their note: this dough works well for making cinnamon rolls...I have a different recipe that I use!
*This recipe comes from my friend Anne's Mom's cookbook, "Savories from Sue and Friends."  I think that she sells the cookbooks for $10.

Monday, February 25, 2013

Spinach Artichoke Dip

1 box frozen chopped spinach, thawed and drained
1 bar cream cheese, softened
14 oz artichoke hearts, chopped
1/2 c Mayo
1/4 c grated parmesan
1/4 t garlic salt
salt & pepper to taste
*dashes of Hot Sauce at your preference
Can be combined and heated in microwave or heated and kept in a crock pot. Serve with bread pieces or tortilla chips.

Wednesday, February 13, 2013

Frank's RedHot Buffalo Chicken Dip - Amanda J.

8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

This recipe is from Frank's RedHot website.

Egg Strata - Nicole

Egg Strata
6 slices bread, buttered and cubed. I use white Italian.
1 lb sausage - drowned and drained
1-1/2 to 2 cups shredded cheese
6 eggs, beaten
2 cups half n half
1 tsp salt
Place the bread on the bottom of baking dish
Add sausage and cheese (can add mushrooms, peppers, onions, etc. Think of whatever you like in an omelet)
Combine egg, half n half, and salt. Pour over top, cover and refrigerate overnight.
Next morning, take out and allow to stand for 15 minutes.
Bake at 350 for 45 minutes.

Erna's Blueberry Buckle - Emily

1/4 c. butter softened
1/2 c. sugar...
NOTE...i have made this batter with 1/4 c. sugar...Erna just said 3/4 c. sugar in batter.  to be safe i would use 1/2 c. (3/4 c. sounds  too sweet)
1 egg
1 1/2 c. sifted flour
2 tsp baking powder
1/2 tsp salt
1/2 c. milk
2 c. fresh blueberries (frozen can be used, thawed and drained, but fresh is mo'better

cream together the butter and 3/4 c. sugar. blend egg into creamed mixture. in another bowl sift together flour, baking powder and salt. add flour mixture alternating with milk. gently fold in blueberries. pour into greased 8 x 8 square pan.
sprinkle with crumb topping (recipe below). bake @ 375 for 40-45 minutes.

1/2 c. granulated sugar
1/3 c. flour
1/2 tsp cinnamon
1/4 c. butter, cold..diced small to "cut" into crumble.

in a small bowl mix together sugar, flour and cinnamon. with a pastry blender cut the butter into sugar mixture untill mixture resembles coarse meal.

This recipe is from Jules Food Blog.

Bread Machine Cinnamon Rolls - Janelle

Bread Machine Cinnamon Rolls
1 cup plus 2 tablespoons warm milk
3 tablespoons canola oil
1 egg, lightly beaten plus 2 egg whites
1/2 cup sugar
4 cups flour (Add a bit more if dough seems too wet after first few minutes of kneading in the bread machine - I always seem to need to do this!.)
1 teaspoon salt
3 teaspoons bread machine yeast (I use any yeast)
Filling (I doubled this): Mix together:
2 tablespoons butter (melted)
2/3 cup brown sugar mixed with 1 tablespoon cinnamon
1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons (or less) butter, softened
1 teaspoon vanilla
Put the dough ingredients in the bread machine in the order listed and run on the dough cycle. After the dough cycle is finished, roll the dough into a large rectangle and spread it with filling.
Roll it up and cut into 16 rolls and place in two greased round cake pans. Bake at 325 degrees for 20 minutes or until browned. (you may want to put a pan under it to catch anything that may bubble over)
Spread the icing on as soon as they come out of the oven.
You can also cover the unbaked rolls with plastic wrap, stick them in the refrigerator overnight, and then bake in the morning.

This recipe is from Money Saving Mom.

Rebekah's Sausage Gravy

Rebekah's Sausage Gravy

1 pound Bob Evans (or whatever brand you like) Original or Mild Sausage.
1/2 cup flour

Brown the sausage in skillet, remove from heat and drain excess grease.  Keep heat off.

Sprinkle in flour to coat all sausage. I eyeball this. It could be as much as a half cup. I sprinkle, stir to coat, 
sprinkle, stir to coat until the sausage looks fairly white.
Then, turn heat back on low and begin adding in milk. The first time I add milk I add it to the point that it's NEARLY covering the sausage.  You then just stir till the milk is fully incorporated. Then you add again. Repeat stirring. Continue until your sausage gravy reaches the thickness or thinness you prefer. 

Glenn like thicker, I like thinner. It continues to thicken while you're adding in the milk, so stirring continually is the key.

No-Bake Energy Bites - Sara

No-Bake Energy Bites  
(makes 18-20 bites)

1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.

This recipe is from Smashed Peas and Carrots.