Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Thursday, October 25, 2012
Cinnamon Roll Cake
Cinnamon Roll Cake
Cake Ingredients:
3 cups Flour (I used equal parts all purpose flour & whole wheat flour)
1/4 teaspoon Salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
4 teaspoons vanilla
1/2 cup melted butter (I used actual butter, not margarine)
Combine all ingredients, except for the butter. Slowly stir in the melted butter. Pour into a 9x13 greased baking pan. Make the topping.
Topping Ingredients:
1 cup softened butter (again, actual butter)
1 cup brown sugar
2 Tablespoons flour
1 - 2 Tablespoons Cinnamon
Cream ingredients together & whip well (should kinda seem bubbly, kinda like a chocolate mousse. Drop evenly onto the cake batter in the pan, swirl well with a knife. Bake at 350° for 28-32 minutes. If you use the toothpick or knife method to check the cake the topping portion will be slightly wet rendering the 'test' useless. You want the topping to be a bit wet/gooey.
Glaze Ingredients:
2 cups powered sugar
5 Tablespoons milk
1 teaspoon Vanilla
Combine well, pour over cake after it comes out of the oven. ((Or just use the store bought glaze that's been in the pantry forever because you know you suck at making glazes))Enjoy. This is a very sinful cake. It is EVIL. It will beg you to start eating as soon as it comes of the oven. Wait for it to cool at least slightly - Cakes fresh out of the oven are HOT (or at least should be). It's a 9x13 cake. Unless you are prepared to eat the whole thing yourself it is advised you take it to a large gathering of friends/family so others will eat it before you devour all of it. Make sure you grab the first piece as soon as you set it on the table. Enjoy. ☺
This recipe courtesy of Dani at My Corner of the Pond.
Tuesday, May 1, 2012
Tennessee Enchiladas
I call them Tennessee Enchiladas because I've had real Mexican enchiladas & well, they have cheese & tortillas in common ....and are saucy.
Ingredients:
1 can of:
~ Cream of Chicken Soup
~ Cream of Celery Soup
~ Cream of Mushroom Soup
~ Cream of Cheddar Soup
~ 7oz Green Chilis
~ Black Beans - drained & rinsed
~ Diced Tomatoes
1 packet Enchilada seasoning
1 lb ground meat - your choice or cooked, shredded chicken
30 flour tortillas
3lbs shredded cheese (or so)
3 cups milk
Directions:
In a large pan cook meat thoroughly with enchilada seasoning. Stir in Green chilis, tomatoes, & drained, rinsed, black beans.
Simmer about 3 minutes. Add in all soups & milk. Boil about 5 minutes, stirring well.
Cover the bottoms of two 9x13inch pans with a thin layer of the sauce. Add cheese to the tortillas & roll-up, packing tightly into the pans, until pans are full. Just a small half-handful or so of cheese for each tortilla. Using the remaining soup cover the tortillas.
Bake 30-45 minutes until bubbly.
I just bake one pan & freeze the other for use later.
Ingredients:
1 can of:
~ Cream of Chicken Soup
~ Cream of Celery Soup
~ Cream of Mushroom Soup
~ Cream of Cheddar Soup
~ 7oz Green Chilis
~ Black Beans - drained & rinsed
~ Diced Tomatoes
1 packet Enchilada seasoning
1 lb ground meat - your choice or cooked, shredded chicken
30 flour tortillas
3lbs shredded cheese (or so)
3 cups milk
Directions:
In a large pan cook meat thoroughly with enchilada seasoning. Stir in Green chilis, tomatoes, & drained, rinsed, black beans.
Simmer about 3 minutes. Add in all soups & milk. Boil about 5 minutes, stirring well.
Cover the bottoms of two 9x13inch pans with a thin layer of the sauce. Add cheese to the tortillas & roll-up, packing tightly into the pans, until pans are full. Just a small half-handful or so of cheese for each tortilla. Using the remaining soup cover the tortillas.
Bake 30-45 minutes until bubbly.
I just bake one pan & freeze the other for use later.
Thursday, April 5, 2012
Sensational Crab Cakes
I really wish I would have known crab cakes were SUPER easy! ZOMG! It took about 5 minutes to assemble and another 5 minutes to cook for each batch. This recipe will make about 18 palm-sized crab cakes...if you make them smaller it'll make more; if you make them bigger it'll make less.. And really, this is just a guide, feel free to add or omit what you like, I'm just sharing the way I made them.
Ingredients:
1 - 8oz container of Daisy Light Sour Cream
1 cup Mayo (not that Miracle Whip stuff)
3 Tablespoons bottled horseradish
2 packages of Crab Classic Chunk style crab meat; well diced
(yes, I know it's fake crab, but it has a nice taste)
2 sleeves of saltine crackers finely smashed
(I used child labor to smash them in Ziplock bags)
handful of finely diced/chopped red onion
1 Tablespoon dried parsley
1/4 teaspoon or so of salt
1/2 teaspoon or more of ground black pepper
Olive oil
Directions:
Set aside about 1/2 a cup of the crushed crackers into a small bowl.
In a large mixing bowl add all the other ingredients. Mix with a handmixer on medium speed until very well blended. IF you don't have a hand mixer whisk everything but the crab, onion, & crackers together, once well whisked add crab, crackers, & onions, mix well.
Pat into about palm sized patties, then coat in cracker crumbs that were set aside.
In a large skillet heat a few Tablespoons of olive oil over medium heat. Carefully lay your crab cakes into the hot oil. When the cakes start to turn just slightly brown around the edges flip the cakes, wait a few minutes, remove from the pan. Serve.
I served ours over a bed of couscous that had been lightly seasoned with diced garlic, olive oil, & parsley.
Ingredients:
1 - 8oz container of Daisy Light Sour Cream
1 cup Mayo (not that Miracle Whip stuff)
3 Tablespoons bottled horseradish
2 packages of Crab Classic Chunk style crab meat; well diced
(yes, I know it's fake crab, but it has a nice taste)
2 sleeves of saltine crackers finely smashed
(I used child labor to smash them in Ziplock bags)
handful of finely diced/chopped red onion
1 Tablespoon dried parsley
1/4 teaspoon or so of salt
1/2 teaspoon or more of ground black pepper
Olive oil
Directions:
Set aside about 1/2 a cup of the crushed crackers into a small bowl.
In a large mixing bowl add all the other ingredients. Mix with a handmixer on medium speed until very well blended. IF you don't have a hand mixer whisk everything but the crab, onion, & crackers together, once well whisked add crab, crackers, & onions, mix well.
Pat into about palm sized patties, then coat in cracker crumbs that were set aside.
In a large skillet heat a few Tablespoons of olive oil over medium heat. Carefully lay your crab cakes into the hot oil. When the cakes start to turn just slightly brown around the edges flip the cakes, wait a few minutes, remove from the pan. Serve.
I served ours over a bed of couscous that had been lightly seasoned with diced garlic, olive oil, & parsley.
Sunday, September 11, 2011
Dill Shrimp Dip
1 cup Mayo
1 cup Sour Cream
1 cup shrimp, cooked, cooled, & shelled
1 tsp minced onions
1 tsp dill weed
1 tsp seasoning salt
Put all ingredients in blender & process until smooth.
Pour into either a serving bowl or storage container & cover.
Refrigerate 2-3 hours before serving.
Serve with buttery crackers.
1 cup Sour Cream
1 cup shrimp, cooked, cooled, & shelled
1 tsp minced onions
1 tsp dill weed
1 tsp seasoning salt
Put all ingredients in blender & process until smooth.
Pour into either a serving bowl or storage container & cover.
Refrigerate 2-3 hours before serving.
Serve with buttery crackers.
Guacamole and Salsa - by me!
Total Time : roughly an hour - it took me two hours, first an issue with our water well, and numerous interruptions from the kids. ;)
*I started off with a BUNCH of tomatoes to use up from my garden. If you don't have a lot of tomatoes laying around you'll want to get at least 15 Roma Tomatoes. Roma Tomatoes are preferred due to the fact they're meatier than regular tomatoes.
*Two bunches of cilantro
*a very large red/purple onion
*6 very mushy Avocados - if you are not able to get some very soft ones from the grocery store you can put them in a brown paper bag on the counter overnight, they should ripen well.
*a large head of garlic, or two average size heads.
*Salt
*black pepper
*vinegar
*sour cream, at least 8 oz
*4 limes or a bottle of lime juice
*can of black beans, drained and rinsed
*olive oil
*jalapeno peppers, I used two for mild flavor
I started off making the guacamole first.
Mash the meat from all of the avocados in a large bowl - I mash it with a fork
Add in 8oz of Sour Cream - some folks prefer to omit the sour cream or add in mayo, but I've found this to retain the best flavor and color, and helps it go a little further.
I then add in roughly 2tsp of black pepper, 1T of salt, and just over 1/8 cup of lime juice - or the juice from one lime.
I use a tiny Black & Decker food chopper, for chopping everything else.
Add in 3 fine chopped or "processed" Roma Tomatoes - don't puree the tomatoes, you just want them small, not pure liquid...
1/3 of the large red onion - chopped finely
1/2 a bunch of the cilantro - chopped finely
1/2 seeded jalapeno - chopped finely
5 cloves of garlic, chopped finely
Add all to the bowl.
Mix all together.
If it comes out a bit too avocado tasting add in a bit more lime juice & salt - too limey add in some salt - too salty add in a little more sour cream or lime juice.
Makes roughly 3 pints, if I'm fixing it for just my family of 4 I separate it into two containers and throw one into the freezer for use at a later date. It keeps WONDERFULLY well in the freezer, but should be put in the fridge at least overnight to thaw.
Salsa
I chopped all of the remaining tomatoes, put them in a large bowl- roughly 2.5 pounds (same bowl I did the guac in, after washing it)
I also chopped the remaining 3/4 onion, 10 cloves of garlic, 1 1/2 seeded jalapeno, 1 1/2 bunches cilantro, added all of them to the tomatoes.
I then added in the can of black beans that had been drained and rinsed.
Now this is where it gets a bit tricky.
I add in just a "splash" of olive oil - roughly a tablespoon
about 1/2 cup of vinegar, but if the salsa tastes too much like just a lot of tomatoes, add in a bit more until you have a balanced taste to it.
I add in about 1/2 cup of lime juice - about 3 limes.
2T of salt
and about 1 1/2 tsp of black pepper
Again, like with the guacamole if its too salty add in a bit more lime juice, too tomato-y tasting add in more vinegar, too much lime add in more salt, or if you have a few more tomatoes add those in to help tone down the lime or salt taste.
You can also add in a couple of bell peppers if you like (I would of had I not forgotten to get some & hadn't ate the ones I'd picked out of my garden.) You can also add in a can of whole kernel corn that has been drained and rinsed, again, another thing I forgot while I was at the store, and didn't pull any out of my freezer (sheer laziness..lol). A lot of people tend to like to put chili powder in their salsa, I don't like it in mine, and that's just something you can experiment with testing out for your own salsa.
You can also add in more jalapenos or even hotter peppers if you want a hotter salsa...I have to keep in mind my ulcers & the kids' sensitivities to "hot" things, therefore the jalapeno is more just a flavor enhancer than a spice.
Allow both the guacamole and salsa to sit in the fridge for about an hour, at least, before serving for the full flavor to set, but if in a pinch it's still good immediately.
You can also freeze the salsa, but at times when you thaw it it will be a bit runny, just drain off some of the excess juice.
ENJOY!
*I started off with a BUNCH of tomatoes to use up from my garden. If you don't have a lot of tomatoes laying around you'll want to get at least 15 Roma Tomatoes. Roma Tomatoes are preferred due to the fact they're meatier than regular tomatoes.
*Two bunches of cilantro
*a very large red/purple onion
*6 very mushy Avocados - if you are not able to get some very soft ones from the grocery store you can put them in a brown paper bag on the counter overnight, they should ripen well.
*a large head of garlic, or two average size heads.
*Salt
*black pepper
*vinegar
*sour cream, at least 8 oz
*4 limes or a bottle of lime juice
*can of black beans, drained and rinsed
*olive oil
*jalapeno peppers, I used two for mild flavor
I started off making the guacamole first.
Mash the meat from all of the avocados in a large bowl - I mash it with a fork
Add in 8oz of Sour Cream - some folks prefer to omit the sour cream or add in mayo, but I've found this to retain the best flavor and color, and helps it go a little further.
I then add in roughly 2tsp of black pepper, 1T of salt, and just over 1/8 cup of lime juice - or the juice from one lime.
I use a tiny Black & Decker food chopper, for chopping everything else.
Add in 3 fine chopped or "processed" Roma Tomatoes - don't puree the tomatoes, you just want them small, not pure liquid...
1/3 of the large red onion - chopped finely
1/2 a bunch of the cilantro - chopped finely
1/2 seeded jalapeno - chopped finely
5 cloves of garlic, chopped finely
Add all to the bowl.
Mix all together.
If it comes out a bit too avocado tasting add in a bit more lime juice & salt - too limey add in some salt - too salty add in a little more sour cream or lime juice.
Makes roughly 3 pints, if I'm fixing it for just my family of 4 I separate it into two containers and throw one into the freezer for use at a later date. It keeps WONDERFULLY well in the freezer, but should be put in the fridge at least overnight to thaw.
Salsa
I chopped all of the remaining tomatoes, put them in a large bowl- roughly 2.5 pounds (same bowl I did the guac in, after washing it)
I also chopped the remaining 3/4 onion, 10 cloves of garlic, 1 1/2 seeded jalapeno, 1 1/2 bunches cilantro, added all of them to the tomatoes.
I then added in the can of black beans that had been drained and rinsed.
Now this is where it gets a bit tricky.
I add in just a "splash" of olive oil - roughly a tablespoon
about 1/2 cup of vinegar, but if the salsa tastes too much like just a lot of tomatoes, add in a bit more until you have a balanced taste to it.
I add in about 1/2 cup of lime juice - about 3 limes.
2T of salt
and about 1 1/2 tsp of black pepper
Again, like with the guacamole if its too salty add in a bit more lime juice, too tomato-y tasting add in more vinegar, too much lime add in more salt, or if you have a few more tomatoes add those in to help tone down the lime or salt taste.
You can also add in a couple of bell peppers if you like (I would of had I not forgotten to get some & hadn't ate the ones I'd picked out of my garden.) You can also add in a can of whole kernel corn that has been drained and rinsed, again, another thing I forgot while I was at the store, and didn't pull any out of my freezer (sheer laziness..lol). A lot of people tend to like to put chili powder in their salsa, I don't like it in mine, and that's just something you can experiment with testing out for your own salsa.
You can also add in more jalapenos or even hotter peppers if you want a hotter salsa...I have to keep in mind my ulcers & the kids' sensitivities to "hot" things, therefore the jalapeno is more just a flavor enhancer than a spice.
Allow both the guacamole and salsa to sit in the fridge for about an hour, at least, before serving for the full flavor to set, but if in a pinch it's still good immediately.
You can also freeze the salsa, but at times when you thaw it it will be a bit runny, just drain off some of the excess juice.
ENJOY!
Tuesday, August 9, 2011
Things To Look Forward To:
After being up way late last night and talking with a few folks on Twitter about old legends in reference to the towns I've lived in during my young life I have decided I'm going to blog each that I can remember. The only thing though is as I'm writing the stories I won't be publishing them immediately...they'll be pre-scheduled for publication in October. It's only fitting right? One doesn't normally tell ghost stories in the summer do they? I will neither confirm nor deny any of the legends and ghost stories being true or false.
It is also my plan to post a lot of my favorite holiday and Fall recipes during September. Awesome stuffing recipes, turkey recipes, fudge recipes, bread recipes, pumpkin recipes...you name it, if I can think of it I'll have it listed. Check the tab at the top of my page to see all recipes.
Otherwise I'm just going to be blogging as normal - sporadically and often incoherently. Enjoy!
Do feel free to suggest anything you'd like to see - stories, how-to, how-not-to, baking, cooking, farming, gardening, traveling, moving, working, single parenting, co-parenting, married life, single life, sober life, not so sober life... ! I do have quite a few experiences so throw something out there and I'll see what I can throw together...who knows, I may even make something up!
It is also my plan to post a lot of my favorite holiday and Fall recipes during September. Awesome stuffing recipes, turkey recipes, fudge recipes, bread recipes, pumpkin recipes...you name it, if I can think of it I'll have it listed. Check the tab at the top of my page to see all recipes.
Otherwise I'm just going to be blogging as normal - sporadically and often incoherently. Enjoy!
Do feel free to suggest anything you'd like to see - stories, how-to, how-not-to, baking, cooking, farming, gardening, traveling, moving, working, single parenting, co-parenting, married life, single life, sober life, not so sober life... ! I do have quite a few experiences so throw something out there and I'll see what I can throw together...who knows, I may even make something up!
Thursday, June 23, 2011
BlackBerry Cobbler
Ingredients:
2 1/2 cups fresh (or frozen, thawed & drained) blackberries
1 cup sugar
1 cup all purpose flour
2 teaspoons baking POWDER - not soda!
1/2 teaspoon salt
1 cup milk
1/2 cup melted butter
Ice cream
Directions:
In a medium bowl stir together the blackberries & sugar.
Set aside for roughly 20 minutes, until it starts to get juicy with the blackberry syrup.
In a large bowl stir together the flour, baking powder, salt, & milk - GENTLY stir in the melted butter until all is blended.
Spread the batter mixture into the bottom of an 8x8 (preferably glass) baking pan.
Spoon the blackberries over the top of the batter.
Bake 45-55 minutes in a 375° oven - the key to knowing when it's ready is the dough will be on top & a lovely golden color.
Serve warm with the ice cream (or whipped cream if you so desire!) (Yea, I'm out of ice cream & wasn't going to wait on any to get here, it was still yummy!)
2 1/2 cups fresh (or frozen, thawed & drained) blackberries
1 cup sugar
1 cup all purpose flour
2 teaspoons baking POWDER - not soda!
1/2 teaspoon salt
1 cup milk
1/2 cup melted butter
Ice cream
Directions:
In a medium bowl stir together the blackberries & sugar.
Set aside for roughly 20 minutes, until it starts to get juicy with the blackberry syrup.
In a large bowl stir together the flour, baking powder, salt, & milk - GENTLY stir in the melted butter until all is blended.
Spread the batter mixture into the bottom of an 8x8 (preferably glass) baking pan.
Spoon the blackberries over the top of the batter.
Bake 45-55 minutes in a 375° oven - the key to knowing when it's ready is the dough will be on top & a lovely golden color.
Serve warm with the ice cream (or whipped cream if you so desire!) (Yea, I'm out of ice cream & wasn't going to wait on any to get here, it was still yummy!)
Wednesday, May 11, 2011
AWESOME Fat Free Cupcakes
Yes, you read that right. I said FAT FREE cupcakes.
What's even better? They're absolutely the easiest cupcakes you'll ever master making!
First thing you should do is the night before pull out your crock pot.
Line the bottom of it with a paper towel.
Then take two cans of sweetened condensed milk. Peel the labels off the cans.
Place the unopened cans in the crockpot.
Fill crockpot with water until it covers the cans of milk completely, plus a little.
Before you go to bed turn the crock pot on low.
Go to bed, dream of milk caramel.
In the morning, turn off the crock pot, allow cans to cool COMPLETELY!
DO NOT OPEN THE CANS BEFORE THEY ARE COOL! OPENING THE CANS BEFORE THEY ARE COOL WILL RESULT IN A MESS, TEARS, & POSSIBLE INJURY!
Disclaimer: No one recommends you cook the milk in their cans, but I'm not one for following all the rules either. If you're really worried about anything like BPA, etc propaganda crap you'll have to cook the milk another way to make the milk caramel.
Anyways...the milk caramel, aka dulce de leche, will be relatively cool by afternoon.
Now that it's afternoon, the dulce de leche is cooled, and you're craving some sweets before dinner it's time to bake up the cupcakes.
If you have more than one cupcake pan you should use them...one batch of mix will make 3 dozen cupcakes.
In a large mixing bowl add in a pre-made box of angel food cake. DO NOT ADD THE WATER!!!!!
Next, add in a 20oz can of crushed pineapple, juice & all.
Add in a handful of coconut shavings.
Mix with a wooden spoon until everything is wet.
Spoon the mixture into the cupcake pans. I did not use cupcake liners, I just sprayed the pan with non-stick spray, poured in the batter until the cup was about 1/2 full. DO NOT FILL MORE THAN HALFWAY! You will end up with a MESS!!!
Open one of the cans of dulce de leche.
Spoon in roughly 1/4-1/2 tsp into each cupcake. You'll only use roughly 1/2 a can of the dulce de leche for these cupcakes, but it's always nice to have a spare can lying around. ;-) You'll completely understand.
Bake the cupcakes at 350* until it starts to turn golden on top. I want to say between 7-15 minutes (I really didn't pay attention to the time).
Remove from the cupcake pan. Let cool about 5 minutes or so.
Devour!!!
Oh...these cupcakes are fat free until you add in the dulce de leche, unless you believe a friend of mine who says the calories escape when you open the can. I'm not one for arguing. Sounds logical to me.
Top the cupcakes with a bit of whipped cream and a strawberry for an added touch! You know, if you require some sort of topping on your cupcakes.
Now, where these may be fat free, or mostly fat free, I've determined that there's likely about 18g of carbs per cupcake, for anyone that may be interested. :)
What's even better? They're absolutely the easiest cupcakes you'll ever master making!
First thing you should do is the night before pull out your crock pot.
Line the bottom of it with a paper towel.
Then take two cans of sweetened condensed milk. Peel the labels off the cans.
Place the unopened cans in the crockpot.
Fill crockpot with water until it covers the cans of milk completely, plus a little.
Before you go to bed turn the crock pot on low.
Go to bed, dream of milk caramel.
In the morning, turn off the crock pot, allow cans to cool COMPLETELY!
DO NOT OPEN THE CANS BEFORE THEY ARE COOL! OPENING THE CANS BEFORE THEY ARE COOL WILL RESULT IN A MESS, TEARS, & POSSIBLE INJURY!
Disclaimer: No one recommends you cook the milk in their cans, but I'm not one for following all the rules either. If you're really worried about anything like BPA, etc propaganda crap you'll have to cook the milk another way to make the milk caramel.
Anyways...the milk caramel, aka dulce de leche, will be relatively cool by afternoon.
Now that it's afternoon, the dulce de leche is cooled, and you're craving some sweets before dinner it's time to bake up the cupcakes.
If you have more than one cupcake pan you should use them...one batch of mix will make 3 dozen cupcakes.
In a large mixing bowl add in a pre-made box of angel food cake. DO NOT ADD THE WATER!!!!!
Next, add in a 20oz can of crushed pineapple, juice & all.
Add in a handful of coconut shavings.
Mix with a wooden spoon until everything is wet.
Spoon the mixture into the cupcake pans. I did not use cupcake liners, I just sprayed the pan with non-stick spray, poured in the batter until the cup was about 1/2 full. DO NOT FILL MORE THAN HALFWAY! You will end up with a MESS!!!
Open one of the cans of dulce de leche.
Spoon in roughly 1/4-1/2 tsp into each cupcake. You'll only use roughly 1/2 a can of the dulce de leche for these cupcakes, but it's always nice to have a spare can lying around. ;-) You'll completely understand.
Bake the cupcakes at 350* until it starts to turn golden on top. I want to say between 7-15 minutes (I really didn't pay attention to the time).
Remove from the cupcake pan. Let cool about 5 minutes or so.
Devour!!!
Oh...these cupcakes are fat free until you add in the dulce de leche, unless you believe a friend of mine who says the calories escape when you open the can. I'm not one for arguing. Sounds logical to me.
Top the cupcakes with a bit of whipped cream and a strawberry for an added touch! You know, if you require some sort of topping on your cupcakes.
Now, where these may be fat free, or mostly fat free, I've determined that there's likely about 18g of carbs per cupcake, for anyone that may be interested. :)
Thursday, July 15, 2010
Four Seasons Pizza
Ingredients:
Sprinkle with 1/2 cup of the cheese.
Top with prosciutto, artichokes, mushrooms, and basil.
Sprinkle with the remaining cheese. Bake for 8 minutes. Do not over bake.
Serve.
OR Cool, then cover with heavy-duty aluminum foil, label, and freeze. To serve remove the pizza from the freezer. Preheat oven to 425°F. Bake the pizza for 5 minutes.
- 1 - 13.8oz tube refrigerated pizza dough
- 1 - 6oz can pizza sauce
- 1 cup shredded Mozzarella cheese
- 3 thin slices prosciutto, torn in strips (ask persons in the deli area to slice it or point it out to you, if they even have it)
- 3 marinated artichoke heart halves, cut in half
- 3 thinly sliced mushrooms
- 3 thinly sliced basil leaves
Sprinkle with 1/2 cup of the cheese.
Top with prosciutto, artichokes, mushrooms, and basil.
Sprinkle with the remaining cheese. Bake for 8 minutes. Do not over bake.
Serve.
OR Cool, then cover with heavy-duty aluminum foil, label, and freeze. To serve remove the pizza from the freezer. Preheat oven to 425°F. Bake the pizza for 5 minutes.
Macaroni & Cheese with Ham Bake
Ingredients:
To serve: Melt 2T butter. Toss the breadcrumbs with the paprika and mix with the butter. Pour the macaroni into an 11x7x2-inch baking dish treated with non-stick spray, and spread breadcrumb mixture on the top. Bake, uncovered, in a preheated 350°F oven for 40-50 minutes, or until the topping is golden.
Garnish with sliced cherry tomatoes & chopped fresh parsley.
To freeze: Pour the macaroni into a labeled 1-gallon freezer bag. Thaw when ready to use.
Serves: 6-10
- 1 8oz package of elbow macaroni
- 2 cups (8oz) shredded mild cheddar cheese
- 2 cups (16oz) small curd cottage cheese
- 1/3 lb diced ham
- 1/4 cup chopped onion
- 1 large egg
- 1 cup (8oz) sour cream
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup dry bread crumbs
- 1/4 tsp paprika
- 2T butter, melted
To serve: Melt 2T butter. Toss the breadcrumbs with the paprika and mix with the butter. Pour the macaroni into an 11x7x2-inch baking dish treated with non-stick spray, and spread breadcrumb mixture on the top. Bake, uncovered, in a preheated 350°F oven for 40-50 minutes, or until the topping is golden.
Garnish with sliced cherry tomatoes & chopped fresh parsley.
To freeze: Pour the macaroni into a labeled 1-gallon freezer bag. Thaw when ready to use.
Serves: 6-10
Banana Bread
Ingredients:
Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour(or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.
With a rubber spatula or wooden spoon, lightly the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.)
Scrape batter into prepared pan.
Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes.
Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.
This bread can be frozen.
Makes 1 - 9 x 5 x 3 inch loaf.
- 1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped (optional)
- 1 3/4 cups (230 grams) all-purpose flour
- 3/4 cup (150 grams) granulated white sugar
- 1 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, lightly beaten
- 1/2 cup (113 grams) unsalted butter, melted and cooled
- 3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
- 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour(or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.
With a rubber spatula or wooden spoon, lightly the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.)
Scrape batter into prepared pan.
Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes.
Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.
This bread can be frozen.
Makes 1 - 9 x 5 x 3 inch loaf.
Upside Down Fettucine Bake
Ingredients:
Meanwhile cook the fettucini according to package directions.
Add tomatoes and their liquid to the sausage mixture. Add the oregano, bring to a boil.
Reduce the heat and simmer, covered, about 20 minutes, stirring occasionally.
Stir in the mozzarella cheese. Sprinkle 1/4 cup of the Parmesan cheese over the tomato mixture.
Mix the eggs, 1/4 cup Parmesan cheese, butter, parsley and garlic together in a medium bowl. Toss the noodles with the mixture.
Spread the noodle mixture in a 10-in quiche dish or cake pan. Pour the sausage mixture on top.
To serve:
Bake uncovered in a preheated 350°F over for about 25 minutes or until bubbly. Cut and serve.
To freeze:
Cover with heavy duty aluminum foil, label, and freeze.
Serves: 6
- 1/2lb Italian sausage
- 1/4 chopped onion
- 8oz fettucini
- 1 - 14.5oz can diced tomatoes
- 1 tsp dried oregano
- 1/2 cup (2oz) shredded mozzerella cheese
- 1/2 cup grated Parmesan cheese
- 3 slightly beaten eggs
- 2 T melted butter
- 2 T parsley flakes
- 1/2 tsp chopped garlic
Meanwhile cook the fettucini according to package directions.
Add tomatoes and their liquid to the sausage mixture. Add the oregano, bring to a boil.
Reduce the heat and simmer, covered, about 20 minutes, stirring occasionally.
Stir in the mozzarella cheese. Sprinkle 1/4 cup of the Parmesan cheese over the tomato mixture.
Mix the eggs, 1/4 cup Parmesan cheese, butter, parsley and garlic together in a medium bowl. Toss the noodles with the mixture.
Spread the noodle mixture in a 10-in quiche dish or cake pan. Pour the sausage mixture on top.
To serve:
Bake uncovered in a preheated 350°F over for about 25 minutes or until bubbly. Cut and serve.
To freeze:
Cover with heavy duty aluminum foil, label, and freeze.
Serves: 6
Beef Pot Roast
Ingredients:
In a small bowl stir together the balsamic vinegar, soy sauce, Worcestershire sauce, and Dijon mustard.
To freeze:
Place the roast in a labeled 1-gallon freezer bag, pour the marinade over it, and freeze.
To Serve:
Thaw the roast, if frozen, or allow to marinate overnight if not frozen. Place the roast and marinade in a slow cooker. Cook on high 4-5 hours or on low for 8-10 hours.
Serves 6-8
- 3lbs beef chuck roast
- Salt & Pepper to taste
- 1 ½ tsp chopped Garlic
- 3 T Balsamic Vinegar
- ¼ cup Soy Sauce
- 2 T Worcestershire sauce
- ¼ cup Dijon mustard
In a small bowl stir together the balsamic vinegar, soy sauce, Worcestershire sauce, and Dijon mustard.
To freeze:
Place the roast in a labeled 1-gallon freezer bag, pour the marinade over it, and freeze.
To Serve:
Thaw the roast, if frozen, or allow to marinate overnight if not frozen. Place the roast and marinade in a slow cooker. Cook on high 4-5 hours or on low for 8-10 hours.
Serves 6-8
Texas Styled Lasagna
Ingredients:
Combine the cottage cheese & eggs in a small bowl.
Drain the browned meat of excess fat & add taco seasoning, tomatoes, tomato sauce, and chilies; mix well. Simmer, uncovered, for 15 minutes.
In a 13x9x2-in baking dish treated with non-stick cooking spray, layer half of the meat sauce, half the tortillas, half of the cottage cheese mixture, and half of the Monterey Jack cheese, in that order.
Repeat the layers with remaining portions.
To Serve:
Bake uncovered, in preheated 350°F oven for 40 minutes, or until bubbly. Let stand for 10 minutes before serving.
To Freeze:
Cover with heavy duty aluminum foil, label, and freeze. I like to use my pans that have lids so that after putting the aluminum foil I just place the lid and then can stack other dishes on top of it, in the freezer.
- 1 1/2 lbs lean ground beef
- 2 cups (16oz) small-curd cottage cheese
- 2 eggs
- 1 1-oz packet taco seasoning mix
- 1 14.5oz can diced tomatoes, undrained
- 1 15oz can tomato sauce
- 1 4oz can chopped green chilies
- 5 flour tortillas cut into 1 inch strips
- 4 cups (16oz) shredded Monterey Jack cheese
Combine the cottage cheese & eggs in a small bowl.
Drain the browned meat of excess fat & add taco seasoning, tomatoes, tomato sauce, and chilies; mix well. Simmer, uncovered, for 15 minutes.
In a 13x9x2-in baking dish treated with non-stick cooking spray, layer half of the meat sauce, half the tortillas, half of the cottage cheese mixture, and half of the Monterey Jack cheese, in that order.
Repeat the layers with remaining portions.
To Serve:
Bake uncovered, in preheated 350°F oven for 40 minutes, or until bubbly. Let stand for 10 minutes before serving.
To Freeze:
Cover with heavy duty aluminum foil, label, and freeze. I like to use my pans that have lids so that after putting the aluminum foil I just place the lid and then can stack other dishes on top of it, in the freezer.
Easy Chicken & Dumplings
Ingredients:
Mix all the ingredients, except the biscuits, in a large bowl. Pour into a 1-gallon labeled freezer bag & freeze. Store biscuits in the fridge.
To Serve:
Place all of the ingredients, except the biscuits, into a large sauce or stew pan, with a lid.
Warm over medium heat until hot and bubbling.
While the chicken mixture is heating, unroll the biscuits and cut each biscuit into four pieces.
Push the biscuit pieces into the hot bubbling liquid with a wooden spoon, a few at a time, until they are all in.
Cover and simmer for 10 minutes.
Serves 6 - 10
- 1 roasted (rotisserie) chicken, deboned and shredded
- 1 T vegetable oil
- 1 T butter
- 1½ cups chopped carrots
- 1½ cups chopped celery
- 1 cup chopped onion
- 4 cups water
- 1 32-oz carton chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- 1 12-oz jar turkey gravy
- ¼ cup frozen peas
- 1 12-oz tube refrigerated buttermilk biscuits
Mix all the ingredients, except the biscuits, in a large bowl. Pour into a 1-gallon labeled freezer bag & freeze. Store biscuits in the fridge.
To Serve:
Place all of the ingredients, except the biscuits, into a large sauce or stew pan, with a lid.
Warm over medium heat until hot and bubbling.
While the chicken mixture is heating, unroll the biscuits and cut each biscuit into four pieces.
Push the biscuit pieces into the hot bubbling liquid with a wooden spoon, a few at a time, until they are all in.
Cover and simmer for 10 minutes.
Serves 6 - 10
Taffy Apples
Ingredients:
Stick each apple with a stick or skewer
Make the taffy syrup by boiling together the sugars, water, and vinegar.
Cook the mixture until a small amount, dropped in cold water, will crack when pushed together between your fingers.
Dip the apples in the syrup, making sure they are completely coated.
Lay them on wax paper to dry or prop them on their stick to dry.
((Taken from my great-grandmother's cook book from the 30s))
- 1 cup Sugar
- 1 cup Brown Sugar
- 1/2 cup water
- 1/2 cup vinegar
- Rosy Red apples, free from blemishes
- Thick Skewers
Stick each apple with a stick or skewer
Make the taffy syrup by boiling together the sugars, water, and vinegar.
Cook the mixture until a small amount, dropped in cold water, will crack when pushed together between your fingers.
Dip the apples in the syrup, making sure they are completely coated.
Lay them on wax paper to dry or prop them on their stick to dry.
((Taken from my great-grandmother's cook book from the 30s))
Spinach Salmon Bake
Ingredients:
Bake for roughly 45minutes to 1 hr, until bubbly.
Serve while hot!
I just threw this all together the other night. It wasn't bad, but I'm sure it still has room for improvement, so if you have any suggestions, or any variations, please do leave me a comment with your ideas!
- 1 cup instant brown rice
- 2 cups water
- 1 - 14.75oz can Pink Alaskan Salmon, finely smashed
- 1 bag frozen spinach, thawed & torn to small pieces
- 1/4 block of Velveeta cheese, cut into 1/4in cubes
- 1 T chopped garlic (about 4 cloves)
- 1 tsp salt
Bake for roughly 45minutes to 1 hr, until bubbly.
Serve while hot!
I just threw this all together the other night. It wasn't bad, but I'm sure it still has room for improvement, so if you have any suggestions, or any variations, please do leave me a comment with your ideas!
Monday, January 18, 2010
Cost Cutting that I Use
This is my recipe for laundry detergent. It makes 2 1/2 gallons of detergent, initial cost is maybe $15-20, depending on the prices in your area, however when you break it down the cost is only about $1 per bucket of detergent, and last us - including the detergent I made for my mom, so 6 people - around 9 months. It is also AWESOME if anyone has skin allergies, I can't comfortably use any other detergent, even "free and clear" ones because they all break me out to some degree, I've never had an issue with the stuff I make.
Other things I do that cut down on costs is I buy the whole 5 lb processed ham, at WM and take it to the deli and have them slice it for me, then when I get home I separate it into 1lb freeze bags, freeze all but one bag of it at a time - $7(maybe) for 5lbs of sandwich ham, instead of $3 per 1/2lb.
Coupons - when my printer has ink.
I buy the ink refill bottles for the printer...it works wonderfully until you screw it up and put the colored ink in the black and black in the colored...
I make my own cleaners using vinegar, lemon juice, baking soda, and rubbing alcohol...there's quite a few different ones listed on here : http://www.greenlivingtips.com/articles/153/1/Earth-friendly-oven-cleaning.html Maybe about $5 a month as opposed to my "normal" $30-ish.
Of course generic items.
I also try to go to the local butcher and buy most of my meats there, they're fresher and are generally cheaper. In the spring I build up a garden and freeze or can a great portion of it - Spaghetti Sauce & Salsa especially. I also bake a lot of my own bread.
I do have a bit of an advantage out here where I live because I have an awesome neighbor who brings me a flat (2 1/2 dozen) of eggs every week or so that his chickens have laid. He also has some hogs & a cow he's going to be taking to slaughter this spring and will just split the processing cost with him to fill our freezer - roughly $400 (maybe) for half an "organic, free range" cow and one or two full hogs, all cuts of both.
I limit my driving to just what's necessary and do all my running in the same day, planning the trip out so I don't have to back track most of the time. We (as a family, I'm quite sure Brian eats out more often than he admits) don't go out to eat more than *maybe* once a month.
I bake something daily, and cook dinner nightly. I also have a stock pile(that needs to be refreshed) of freezer safe plastic containers that I'll fill with lunch size meals, from any leftovers we have, and put them in the freezer for later. Brian then takes them to work with him - when he thinks about it - for lunch there or we'll have them here for lunch - just something we can pop in the microwave, much like any other TV dinner, but without all the "preservatives and sodium". I don't buy many snacky junk type foods - soda, only if we're having a gathering here at the house; snack cakes - not at all, I make them instead - well cookies, cakes, the like; chips are a rare purchase, maybe one or two bags a month, maybe, instead I do buy crackers for those salt cravings, but most don't go through crackers like they do chips; etc etc.
Other things I do that cut down on costs is I buy the whole 5 lb processed ham, at WM and take it to the deli and have them slice it for me, then when I get home I separate it into 1lb freeze bags, freeze all but one bag of it at a time - $7(maybe) for 5lbs of sandwich ham, instead of $3 per 1/2lb.
Coupons - when my printer has ink.
I buy the ink refill bottles for the printer...it works wonderfully until you screw it up and put the colored ink in the black and black in the colored...
I make my own cleaners using vinegar, lemon juice, baking soda, and rubbing alcohol...there's quite a few different ones listed on here : http://www.greenlivingtips.com/articles/153/1/Earth-friendly-oven-cleaning.html Maybe about $5 a month as opposed to my "normal" $30-ish.
Of course generic items.
I also try to go to the local butcher and buy most of my meats there, they're fresher and are generally cheaper. In the spring I build up a garden and freeze or can a great portion of it - Spaghetti Sauce & Salsa especially. I also bake a lot of my own bread.
I do have a bit of an advantage out here where I live because I have an awesome neighbor who brings me a flat (2 1/2 dozen) of eggs every week or so that his chickens have laid. He also has some hogs & a cow he's going to be taking to slaughter this spring and will just split the processing cost with him to fill our freezer - roughly $400 (maybe) for half an "organic, free range" cow and one or two full hogs, all cuts of both.
I limit my driving to just what's necessary and do all my running in the same day, planning the trip out so I don't have to back track most of the time. We (as a family, I'm quite sure Brian eats out more often than he admits) don't go out to eat more than *maybe* once a month.
I bake something daily, and cook dinner nightly. I also have a stock pile(that needs to be refreshed) of freezer safe plastic containers that I'll fill with lunch size meals, from any leftovers we have, and put them in the freezer for later. Brian then takes them to work with him - when he thinks about it - for lunch there or we'll have them here for lunch - just something we can pop in the microwave, much like any other TV dinner, but without all the "preservatives and sodium". I don't buy many snacky junk type foods - soda, only if we're having a gathering here at the house; snack cakes - not at all, I make them instead - well cookies, cakes, the like; chips are a rare purchase, maybe one or two bags a month, maybe, instead I do buy crackers for those salt cravings, but most don't go through crackers like they do chips; etc etc.
Friday, December 11, 2009
Homemade Laundry Detergent Recipe
This is the recipe that I use, there are other variations and it's fairly easy to variate it according to your personal needs.
You will need :
**1 good sized clean bucket, with a lid, I use the Scoop Away kitty litter buckets
**Arm & Hammer Washing Soda - this is different than Baking Soda, do not inter use the two! For those of you who are local folks, I have been able to find it at Reasor's in Langley, you might be able to find it at the Amish Stores in Chouteau, but I don't know for sure????
**Borax 20 Mule Team - easy to find at Wal-Mart, etc
**Bar Ivory soap
**Large pan for boiling - I use an old stock pan that I don't make use of otherwise.
**Funnel
**Wooden spoon, paint stir stick, something durable that you can stir with, plastic doesn't seem to do quite as well as wooden.
**Old laundry detergent bottle(s)
**Optional :
OxyClean powder, including the OxyClean does make the price a bit higher, but for badly grimy clothes it works great as a booster to the detergent itself.
Essential oils, scent of your choice
Directions :
1. Put pan on the stove, add a half gallon of water.
2. Grate the bar of Ivory soap, add it to the water, start it boiling.
3. Boil the water, with the soap, until the soap is completely liquefied - VERY important! You do not want to see any solid flakes, at all. I use an old wooden spoon to stir & check for
4. After the bar of soap is liquefied, add 1 cup of the washing soda, 1 cup of the Borax, & one scoop of the OxyClean, if using the OxyClean, and add in another half gallon of water, boil until all ingredients are dissolved.
5. In your bucket have 1 gallon of cold water waiting.
6. Add the boiling water to the cold water.
7. Mix well.
8. Add in another half gallon of water, mix.
9. Add in 10-15 (or so) drops of the essential oils - basically whatever your desire is on strength of scent.
10. Use the funnel to pour into old detergent bottles, but leave room to shake the bottle.
11. As the detergent cools it has a tendency to separate & thicken - shake well before each use to remix.
12. Store any left over detergent in the bucket with a lid, stir well before refilling your container.
Estimated initial start-up cost is less than $20. When making the detergent without the OxyClean the cost per 2 1/2 gallons of detergent is roughly $1.25. Two and a half gallons of Tide will run you an average of $60. Adding the OxyClean ups your start up cost to roughly $30, and the price per 2 1/2 gallons is about $2.50. This, in my person opinion & experience, out preforms Tide & similar products.
Enjoy!
You will need :
**1 good sized clean bucket, with a lid, I use the Scoop Away kitty litter buckets
**Arm & Hammer Washing Soda - this is different than Baking Soda, do not inter use the two! For those of you who are local folks, I have been able to find it at Reasor's in Langley, you might be able to find it at the Amish Stores in Chouteau, but I don't know for sure????
**Borax 20 Mule Team - easy to find at Wal-Mart, etc
**Bar Ivory soap
**Large pan for boiling - I use an old stock pan that I don't make use of otherwise.
**Funnel
**Wooden spoon, paint stir stick, something durable that you can stir with, plastic doesn't seem to do quite as well as wooden.
**Old laundry detergent bottle(s)
**Optional :
OxyClean powder, including the OxyClean does make the price a bit higher, but for badly grimy clothes it works great as a booster to the detergent itself.
Essential oils, scent of your choice
Directions :
1. Put pan on the stove, add a half gallon of water.
2. Grate the bar of Ivory soap, add it to the water, start it boiling.
3. Boil the water, with the soap, until the soap is completely liquefied - VERY important! You do not want to see any solid flakes, at all. I use an old wooden spoon to stir & check for
4. After the bar of soap is liquefied, add 1 cup of the washing soda, 1 cup of the Borax, & one scoop of the OxyClean, if using the OxyClean, and add in another half gallon of water, boil until all ingredients are dissolved.
5. In your bucket have 1 gallon of cold water waiting.
6. Add the boiling water to the cold water.
7. Mix well.
8. Add in another half gallon of water, mix.
9. Add in 10-15 (or so) drops of the essential oils - basically whatever your desire is on strength of scent.
10. Use the funnel to pour into old detergent bottles, but leave room to shake the bottle.
11. As the detergent cools it has a tendency to separate & thicken - shake well before each use to remix.
12. Store any left over detergent in the bucket with a lid, stir well before refilling your container.
Estimated initial start-up cost is less than $20. When making the detergent without the OxyClean the cost per 2 1/2 gallons of detergent is roughly $1.25. Two and a half gallons of Tide will run you an average of $60. Adding the OxyClean ups your start up cost to roughly $30, and the price per 2 1/2 gallons is about $2.50. This, in my person opinion & experience, out preforms Tide & similar products.
Enjoy!
Homemade Laundry Detergent vs Store Bought
At least in my home...
Back in February I started making my own laundry detergent, I've used it without fail until about 3 weeks ago...I'd ran out of washing soda & had not been able to find any anywhere in the last (almost) year. So I ended up having to buy laundry detergent.
Comparison #1: I spent $12 on this one bottle, a bottle that is quickly coming to an end. I only spent $12 on the last almost whole year's worth of homemade laundry detergent.
Comparison #2: The SMELL! Oh.my.word! I buy unscented, dye free laundry detergent, when I do buy it, because it'll break me out just to touch it otherwise, much less wear it. But after using homemade detergent, which just has a very light, plain clean smell to it, scented if I add some essential oils to it, but very neutral overall...then using this dye free, perfume free detergent -
I can honestly smell all the chemicals in it! FTR, I've been using the ALL Free & Clear.
Comparison #3: The FEEL of my clothes. I could actually tell that my cotton clothes were cotton, etc, they just felt like fresh crisp clothes with the homemade laundry soap. With store bought detergent - I can feel the detergent ON my clothes
I don't use much detergent either, mainly because of my skin problems, but also because it is so darn expensive!
Comparison #4: Did I mention the smell??!! I'm in the process of drying the last load of this week's laundry escapade and it just STINKS! Yes, it smells like laundry detergent, but it smells chemically!
I'd put a comparison #5 for how well they each clean, but they both do a decent job at getting out the dirt, grease, etc in the clothes, without a pretreatment.
SO! With that list I am so happy to of been able to find, quite by accident, that the grocery store down the way, opposite of the way I go, in the next county over, actually has washing soda in stock!!!
I can go back to washing my clothes in MY detergent!!!!
I really can't see myself going back to store bought detergents, it's just completely not worth it!
Back in February I started making my own laundry detergent, I've used it without fail until about 3 weeks ago...I'd ran out of washing soda & had not been able to find any anywhere in the last (almost) year. So I ended up having to buy laundry detergent.
Comparison #1: I spent $12 on this one bottle, a bottle that is quickly coming to an end. I only spent $12 on the last almost whole year's worth of homemade laundry detergent.
Comparison #2: The SMELL! Oh.my.word! I buy unscented, dye free laundry detergent, when I do buy it, because it'll break me out just to touch it otherwise, much less wear it. But after using homemade detergent, which just has a very light, plain clean smell to it, scented if I add some essential oils to it, but very neutral overall...then using this dye free, perfume free detergent -
I can honestly smell all the chemicals in it! FTR, I've been using the ALL Free & Clear.Comparison #3: The FEEL of my clothes. I could actually tell that my cotton clothes were cotton, etc, they just felt like fresh crisp clothes with the homemade laundry soap. With store bought detergent - I can feel the detergent ON my clothes
I don't use much detergent either, mainly because of my skin problems, but also because it is so darn expensive!Comparison #4: Did I mention the smell??!! I'm in the process of drying the last load of this week's laundry escapade and it just STINKS! Yes, it smells like laundry detergent, but it smells chemically!
I'd put a comparison #5 for how well they each clean, but they both do a decent job at getting out the dirt, grease, etc in the clothes, without a pretreatment.
SO! With that list I am so happy to of been able to find, quite by accident, that the grocery store down the way, opposite of the way I go, in the next county over, actually has washing soda in stock!!!
I can go back to washing my clothes in MY detergent!!!!I really can't see myself going back to store bought detergents, it's just completely not worth it!
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