Homemade Lysol

Homemade Lysol

This recipe came from the blog: Nourishing Heart & Home by Sheri Graham

16 oz. distilled water
3 Tablespoons Castille soap (Anjie used lavender scent)
20-30 drops tea tree oil

Mix all ingredients in a spray bottle. Simple!

Homemade Mulit-Purpose Cleaner

This comes from the blog: A Wild Acre


Homemade Multi-Purpose Cleaner

1-1 1/2 cups water

2 1/2- 3 cups vodka (or grain alcohol)

1-1 1/2 tsp essential oil blend (see below)

　

~I give these approximates because you may want to be skimpier with the alcohol as it's more expensive than um, water. But I usually use the 1:3 ratio. As for the eos, 1 tsp is sufficient but if you just like more smell, than add another half.~

The disinfecting, deodorizing, grease-bustin', bacteria-killin', great smelling, rockin' essential oil blend I use is:

3 tsp lavender

4 tsp lemon

2 tsp eucalyptus

3 tsp rosewood

I mix these in a brown glass bottle, labeled ever-so-cleverly as...Cleaner Mix, and add 1 tsp to my cleaner bottle with each making.

Enjoy this very effective, natural cleaner.

Homemade Refried Beans

Homemade Refried Beans
By Cubbybear on TOH BB 6/14/2004

Pinto Beans
Ingredients

4 cups water
1 lb dried pinto or black beans (about 2 cups)
1 med onion,chopped
1/4 cup vegetable oil
2 cloves garlic
1 slice bacon
1 tsp salt
1 tsp cumin

Mix water,beans and onion in 4 qt Dutch oven. Cover and heat to boiling;boil 2 minutes. Remove from heat;let stand 1 hour. Add just enough water to cover. Stir in remaining ingredients. Heat to boiling;reduce heat. Cover and boil gently,stirring occasionally,until beans are very tender,about 2 hours. Drain.

Refried Beans
Ingredients
1/2 cup oil or lard (I use less)
2 cups cooked pinto beans (see recipe above)
1 Tbl chili powder
1/2 Tbl cumin
1 tsp salt
1/8 tsp pepper

Heat lard i a 10 inch skillet over med heat until hot. Add pinto beans;cook stirring occasionally,5 minutes. Mash beans;stir in spices. Cook and stir until a smooth paste forms.

I don't "refry" the beans. After they are done cooking for the 2 hours,I add the oil and spices and then use my hand mixer and beat until desired consistency.

I also double the recipe using a 2 lb bag of dry beans. These reheat and freeze well.

Citrus Garlic Shrimp

Citrus Garlic Shrimp
QC Sept/Oct 2000 pg 59

1/2 cup olive or vegetable oil

1/2 cup orange juice

1/3 cup lemon juice

3-4 garlic cloves,minced

5 tsp grated lemon peel

4 tsp grated orange peel

1 tsp salt

1/4 tsp pepper

1 pkg (1 lb) linguine

1 lb uncooked medium shrimp,peeled and deveined

shredded Parmesan cheese and minced fresh parsley

In a blender or food processor,combine the first eight ingredients;cover and process until blended. Pour into a large skillet;heat through. Meanwhile,cook linguine according to pkg directions. Add shrimp to garlic mixture;cook for 5 minutes or until shrimp turn pink. Thicken if desired. Drain linguine;top with shrimp. Sprinkle with Parmesan cheese and parsley.

Broccoli Shrimp Alfrerdo

Broccoli Shrimp Alfredo

From Quick Cooking Magazine

1 pkg fettuccine (16 oz)
1 lb uncooked medium shrimp
3 garlic cloves,minced
1/2 cup butter,cubed
1 pkg cream cheese (8oz)
1 cup milk
1/2 cup Parmesan cheese
1 pkg 10 oz frozen broccoli (I use 2 cups fresh)
1/2 tsp salt
pepper

1. Cook Pasta according to pkg directions (I cook the broccoli in the pasta water)
2. Saute shrimp in garlic and butter till pink
3. Remove from skillet;keep warm
4.In same skillet,combine cream cheese,milk,and Parmesan cheese. Stir till smooth and combined.
5. Stir drained broccoli and shrimp back into sauce. Season to taste with salt and pepper.
6. Serve over drained pasta.

Soft Garlic Bread sticks

Soft Garlic Bread sticks
From Quick Cooking Sept/Oct 2003 pg 19

Bread Machine Recipe

1 cup plus 2 tablespoons water (70-80 degrees)
2 tablespoons oil
3 tablespoons grated Parmesan cheese
2 tablespoon sugar
3 teaspoons garlic powder
1 1/2 teaspoons salt
1/4 teaspoons dried basil
3 cups bread flour (I use 1 cup whole wheat,2 cups white)
2 teaspoons active dry yeast
1 tablespoon butter,melted

In bread machine pan,place the first 9 ingredients in order given. Select dough setting. When cycle is completed,turn dough onto a lightly floured surface. divide into 20 portions. Shape each into a ball;roll each into a 9 inch rope.Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. Bake at 350 for 18-22 minutes or until golden brown. Remove to wore racks. Brush warm bread sticks with melted butter. Yield:20 bread sticks

Zucchini Brownies

Zucchini Brownies
From heavenlyhomemakers.com

1/2 cup butter,softened
1 1/2 cups sugar
1/3 cup cocoa
1 cup shredded zucchini
1 egg
2 cups whole wheat flour

Mix butter,sugar,and cocoa in a large mixing bowl. Stir in zucchini and egg. Gradually mix in flour till combined. Spread in a 9x13 baking dish. Bake at 350 for 25 minutes or until toothpick comes out clean.

Pecan Crusted Chicken

Pecan Crusted Chicken
Adapted from Taste of Home BB 8/09

3 egg whites (I used two whole)
1 pkg seasoned coating mix (I used a homemade;will have recipe at bottom)
1/2 cup chopped pecans
1/8 t Chinese 5 spice powder
6 boneless/skinless chicken breasts (I used 3,cut into strips)

In a shallow bowl beat eggs.
In another bowl combine coating mix,pecans,and Chinese 5 spice

Dip chicken in egg then coating mixture. Place on a greased rimmed baking sheet.

Bake at 400 for 25 minutes or until chicken is 170 degrees.

I served green beans with onion and bacon,cantaloupe,and a big tossed salad with the chicken.


Homemade Shake n' Bake
3/4 cup flour
1 tsp dry mustard
1 Tablespoon paprika
1 tsp pepper
1 Tablespoon salt

Combine all together. Use to coat chicken or pork before baking.

2 Zucchini Recipes

Zucchini Spice Cake

2 cups all-purpose flour*
2 cups finely chopped zucchini (about 3 medium)
1-1/4 cups sugar
1 cup chopped nuts
1/2 cup vegetable oil
1/3 cup water
1-1/4 ts. baking soda
1 ts. salt
1 ts. ground cinnamon
1 ts. ground cloves
1 ts. ground nutmeg
1 ts. vanilla
3 eggs

Heat oven to 350°. Greast and flour rectangular pan, 13x9x2 inches. Beat all ingredients on low speed, scraping bowl constantly, until blended, about 1 minute. Beat on medium speed, scraping bowl occasionally, 2 minutes. Pour into pan.

Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes. Frost with your favorite cream cheese frosting if desired.

*If using self-rising flour, decrease baking soda to 1/2 teaspoon and omit salt.

***********************

This one is in a QC. I need to get some eggs and then we'll try this one.

Peanut Butter Drops

INGREDIENTS

* 1 cup shortening
* 1 cup chunky peanut butter
* 1 cup packed brown sugar
* 1/2 cup sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 cup shredded peeled zucchini
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda

DIRECTIONS

1. In a mixing bowl, cream the shortening, peanut butter and sugar. Beat in eggs and vanilla. Stir in zucchini. Combine dry ingredients; add to the zucchini mixture. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheet. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Cool on wire rack.

Buffalo Chicken Cobb Salad

Buffalo Chicken Cobb Salad

(posted by debster:)

This will make 4 salads



Mixed salad greens including spinach, about a pound

4 Roma tomatoes, seeded and chopped

6 green onions, chopped

4 boiled eggs, chopped

1 can black olives, sliced- I buy the regular size can and slice them myself

4 oz. blue cheese, crumbled, divided

1/2 c. roasted corn kernals, I roast ears of corn in foil on the grill.

8 slices thick-cut bacon, cooked crisp and crumbled*

4 boneless skinless chicken breasts

Newman's Own Italian salad dressing, or whatever kind you like



Buffalo Sauce

The ketchup doesn't really add to the flavor, but it causes the sauce to cling to the chicken a little better.

4 T. butter, melted

3/4 c. Louisiana hot sauce, not Tabasco

2 T. ketchup



Blue Ranch Dressing

This is best made several hours, if not a day, ahead so the flavors have a chance to blend.

1 1/2 cup real mayo

1 cup sour cream

1 T. dried chives

1 T. dried parsley

2 T. minced yellow onion, Vidalias are fantastic in this

2 t. onion powder

1 t. garlic powder

1/4 t. paprika

1 t. Worcestershire

4- 6 shakes Tabasco

2 oz. crumbled blue cheese

Lawry's Seasoned Salt, to taste

freshly ground black pepper, to taste

buttermilk to thin

Stir everything together using the buttermilk to thin it to the desired consistency. This dressing doesn't thicken much as it chills, so be careful not to add to much of the buttermilk. It can always be thinned further after it's had a chance to chill. Chill several hours.



Cooking and assembly:

Pound the chicken breasts as thin as possible. I go for less than 1" thick. Marinate them 6-8 hours in Italian dressing. I use bottled. It's one of the few times I actually like bottled. lol

Grill chicken breasts until just done. Don't want it to be dry. Place cooked breasts on a plate with a loose tent of foil over it. Set aside.

Mix together Buffalo sauce ingredients. Slice each breast into strips and toss with sauce. Let it sit in the sauce while arranging the salad.

I use a dinner plate to make this salad since it's a meal on it's own. Arrange 1/4 of the greens on each plate.

There are seven "toppings". Use 1/4 of each to make a strip of each across the greens on the plates.

Top each with 1/4 of the chicken.

Pass the dressing. Smile

PB Chicken

Chicken and Sesame Noodles

(aka Peanut Butter Chicken)

serves 6




2 chicken breasts, chopped

scant 1/3 c. rice wine vinegar

generous 1/3 cup oil

2 T. peanut butter

2 T. soy sauce

1 T. honey

1 T. sesame oil

1 t. peeled, grated ginger

½ t. crushed red pepper

16 ounces linguini or thin spaghetti pasta

2 T. vegetable oil

1 medium carrot, shredded

1 c. chopped green onions (you can get by with less)

2 T. chopped fresh cilantro




Whisk together oil and vinegar, peanut butter, soy sauce, honey, sesame oil, ginger, and red pepper. Set aside. Prepare pasta. While pasta is cooking, heat vegetable oil until very hot. Cook carrot 1 min. Add chicken and green onion to pan and cook, stirring constantly, until chicken is cooked. Drain pasta and toss with sauce and cilantro. You may toss chicken in as well, but we like to serve it atop the noodles. Otherwise, the chicken drops to the bottom and is not evenly distributed. Serve hot or at room temperature.