Showing posts with label Easy Prep. Show all posts
Showing posts with label Easy Prep. Show all posts

Wednesday, January 2, 2013

Homemade Glass Cleaner


Happy New Year everyone! I decided to try another homemade cleaning product - glass cleaner this time - to see if it is all it is cracked up to be. My skeptical self was pleasantly surprised at how well this works - just like the brand! It cut through dried food spilled on the stove top like pre-made glass cleaner does. It also cleaned the bathroom mirror without streaking! I thought I would share this wonderful find. As always, be careful mixing chemicals. Be in a well ventilated areas and don't go breathing in the noxious fumes!

I would caution to only use this on "approved glass cleaner" surfaces such as glass, chrome, stainless steel, plastic, enamel, ceramic tile, and/or porcelain. Do NOT use on wood or other varnished surfaces. Always spot test if there is a question (and use your common sense lol). Enjoy!

Ingredients:
  • 1/8 cup ammonia
  • 1/2 cup rubbing alcohol (70% isopropyl alcohol)
  • 1/4 tsp dish soap of choice
  • ~1 qt water
  • 1 qt spray bottle
Directions:
  1. Pour ammonia, rubbing alcohol and dish soap into spray bottle.
  2. Add enough water to fill bottle.
  3. Place sprayer securely on bottle and mix gently.
  4. Clean away!
Courtesy of Budget Savy Diva


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Sunday, December 30, 2012

Avocado Ranch Dip


This dip I discovered by accident when I wanted to eat my standard snack: cut up avocado and tortilla chips. I decided to add some sour cream and remembered I still had some Buttermilk Ranch Dry Mix made up from the Ranch Crack Potatoes. Threw it all in a bowl and decided to try out my new Cuisinart SmartStick Immersion Blender, Metallic Charcoal (Google Affiliate Ad) from Christmas. Vroom, Vroom, Vroom of the blender and done! It was great on the chips and I also spread on a bacon sandwich! Yummy!

Yields about 1 cup

Ingredients:

  • 1 ripe avocado, peeled and cut into chunks
  • 3 heaping tablespoons (generous dollops) sour cream (or substitute plain Greek yogurt)
  • 1 tsp Buttermilk Ranch Dry Mix - MSG-Free
Directions:

Either:
  1. Place all ingredients in small blender/food processor (I used my handy Cuisinart Smartstick Immersion Blender). Pulse until smooth. OR
  2. Smash avocado into a creamy paste then blend with sour cream and ranch mix. Enjoy!



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Sunday, December 16, 2012

Montreal Steak Seasoning - MSG-Free


Ingredients:
  • 2 tablespoons paprika
  • 2 tablespoons crushed black pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon crushed coriander
  • 1 tablespoon dill
  • 1 tablespoon crushed red pepper flakes
Directions:

  1. Mix all ingredients together and store in an airtight container.
Courtesy of Chow.com


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Saturday, December 15, 2012

Homemade Hot Chocolate Mix


Makes ~28 servings

Ingredients:
  • 7 cups instant non-fat dry milk
  • 1 lb confectioners sugar, sifted
  • 2 cups cocoa powder, sifted twice
  • 2 cups dry non-dairy creamer (french vanilla or your personal favorite will work!)
  • 2 cups mini marshmallows
  • 1 cup (or use the whole bag!) mini chocolate chips
  • 1 cup (or use the whole bag!) mini white chocolate chips
Directions:
  1. Sift cocoa powder into a large seal-able storage container.
  2. Add the rest of the dry powder ingredients and chocolate chips.
  3. Place lid securely on the container and SHAKE, SHAKE, SHAKE!, SHAKE, SHAKE, SHAKE! (Make sure you do a little dance while shaking)
  4. Store in air tight container if you are keeping it for yourself or this makes a perfect inexpensive Christmas gift to be given in those cute little mason jars! 
  5. If using as Christmas gift Mason jar: Place mix in the bottom of the jar (I would recommend measuring out in 1/3 cup intervals since this is a serving) - leave enough room for the marshmallows. Place marshmallows on top of the mix, then place the lid on the jar. Make sure you make it cute with  ribbon/fabric/tag etc!
Expiration: 1 year if kept in an air tight container

Directions for Reconstitution:
  1. Place 1/3 cup mix into 8-10 ounces of hot milk. Stir until dissolved. Add marshmallows or whipped cream to the top. Then enjoy!
Recipe courtesy of my wonderful aunt! (not sure where she got it from)


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Thursday, November 22, 2012

Cocktail Meatballs or Little Smokies



This is a super easy appetizer to put out at a party that is delicious! I added the lemon juice to help cut the excessive sweetness of the grape jelly - its your call.

Ingredients:
  • 1 bag frozen original meatballs or 2 packages of little smokies cocktail sausages (watch for MSG) or homemade meatballs if you are feeling adventurous!
  • 2 bottles chili sauce
  • 2 cups grape jelly
  • 1 tbsp lemon juice
Directions:
  1. Bake meatballs as directed on package (normally 15-20 minutes at 350 degrees).
  2. While those are baking, combine chili sauce, grape jelly & lemon juice in a pot. Bring to a simmer, stirring occasionally. 
  3. Add meatballs and continue to simmer for the next hour. 
  4. Serve with toothpicks!

  • Option: combine all into crockpot and let simmer on high for an hour. (FYI - I tried this on low overnight and it burned the sausages beyond recognition; hence why the pic is of round 2 -> meatballs)


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Thursday, October 25, 2012

Super Easy Banana Pudding


I love finding old recipes I had forgotten about! I came across this recipe I found back in college that I used to fix for potluck dinners for my fraternity (For those of you who are wondering: yes, it is a fraternity, and yes I'm a girl, and yes it is a co-ed professional fraternity). Any-who, I only had to collect my dish at the end of the night and not worry about leftovers (well, it would have been nice if there were a little left over). This was super easy and delicious! I hope you enjoy!

Ingredients:

  • 8 ounces sour cream
  • 1 (8 oz) container frozen whipped topping, thawed
  • 1 (5 oz) package instant vanilla pudding mix
  • 2 cups whole milk
  • 1 (16 oz) package vanilla wafer cookies
  • 4 bananas, peeled and sliced
Directions:
  1. In a large bowl, combine sour cream, whipped topping, pudding mix and milk. Mix well.
  2. In the bottom of a glass serving dish, place a layer of cookies, then a layer of pudding mixture, then a layer of bananas. 
  3. Repeat until all ingredients are used.
  4. Refrigerate before serving.
Courtesy of: Uncooked Banana Pudding at Allrecipes


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Thursday, August 9, 2012

Butter Pecan Cake Batter Cookies


I have to admit, Cake Batter Cookies may be my new obsession. Like with my Cake Ball obsession, you gotta try the variations of an awesome recipe. First was the Golden Butter Cookies,  then the Mint Chocolate Chip. Now we have moved onto Butter Pecan. I personally LOVE Butter Pecan and was excited to say these are my favorite yet. I added 1/2 cup pecan pieces in addition to the 1 cup of chocolate chips. Here's what I used:

Ingredients:
  • 1 (18.25oz) box Butter Pecan Cake Mix
  • 1 tsp baking powder
  • 2 eggs
  • 1/2 cup canola oil
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped pecans
Directions:
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine cake mix and baking powder.
  3. Stir in eggs & oil. Mix until well blended. 
  4. Stir in chocolate chips and pecans.
  5. Drop rounded spoonfuls of dough onto cookie sheets
  6. Bake 10-15 minutes (depending on size of cookie/oven).
  7. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. 
Adapted from Stephanie Cooks via Six Sister's Stuff


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Monday, August 6, 2012

Mint Chocolate Cake Batter Cookies


Now for the variations to the Cake Batter Cookies recipe. The first time I made the cake batter recipe, I  tried Butter Golden cake mix with semi-sweet chocolate chips. They had a wonderful melt-in-your-mouth soft butter cookie taste. I wanted to see if I could duplicate the yummy-ness of the Mint Chocolate Cake Ball recipe - those were reminiscent of Thin Mint cookies. I think I'm on the right track. I didn't have the Andes' Creme de Menthe Baking Chips in the pantry this time, so I had to settle to try with just the semi-sweet chocolate chips. These came out with a better than I expected Mint Chocolate cookie taste. Next time I will try the Andes Mint trick to see if that makes a big difference and update this post. I would not have a problem making this recipe again as is. This batch of cookies barely lasted 2 days in the house. I didn't hear any complaints. :) Here's what I used:


Ingredients:
  • 1 (18.25oz) box Butter Golden Cake Mix
  • 1 tsp baking powder
  • 2 eggs
  • 1/2 cup canola oil
  • 1 cup semisweet chocolate chips
  • 1/4 tsp peppermint extract
Directions:
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine cake mix and baking powder.
  3. Stir in eggs, oil, & peppermint extract. Mix until well blended. 
  4. Stir in chocolate chips.
  5. Drop rounded spoonfuls of dough onto cookie sheets
  6. Bake 10-15 minutes (depending on size of cookie/oven).
  7. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. 


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Saturday, August 4, 2012

Cake Batter Cookies


I stumbled over this recipe and had to try it. The thought of a box of cake mix to make cookies intrigued me. I was pleasantly surprised that the recipe was super easy and very delicious!

Ingredients:
  • 1 (18.25oz) box cake mix of choice
  • 1 tsp baking powder
  • 2 eggs
  • 1/2 vegetable oil
  • 1 cup semisweet chocolate chips or other goodies
Directions:
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine cake mix and baking powder.
  3. Stir in eggs and oil. Mix until well blended. 
  4. Stir in chocolate chips.
  5. Drop rounded spoonfuls of dough onto cookie sheets
  6. Bake 10-15 minutes (depending on size of cookie/oven).
  7. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. 


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Monday, July 23, 2012

Easy Turkey Avocado Wrap

This is a ridiculously easy wrap to make if you are in a hurry or just want to change up your typical turkey sandwich. I remembered after the fact that I should have added some lettuce and tomato - if they would have fit. I got a little carried away piling on the ingredients but it was delicious as is!


Buttermilk Ranch Dry Mix
Ingredients:

  • 1 8 inch tortilla of choice
  • ~ 2oz sliced turkey of choice 
  • 1/2 avocado, sliced
  • 2-3 tbsp grated cheese
  • ~2 tbsp ranch dressing - I reconstituted some of my Buttermilk Ranch Recipe MSG-Free
  • 3 tbsp lettuce, sliced (optional)
  • 1/2 small tomato, diced (optional)
  • salt & pepper to taste (optional)
Directions:

  1. Place wrap between moistened paper towels and microwave on plate for 15-20 seconds. 
  2. Place wrap directly on plate.
  3. Spread ranch onto tortilla
  4. Pile on turkey, cheese, avocado, lettuce, tomato, any other veggies you would like etc. - make sure you leave a border.
  5. Wrap like a pinwheel. Enjoy!


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Thursday, July 19, 2012

Corn Meal Mix - Raid the Pantry




Ingredients:
  • 1 cup yellow corn meal
  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 2/3 cup white sugar (optional - if you like sweet cornbread)

Directions:
  1. Combine ingredients and sift/mix well. May be stored in an airtight container for up to 6 months.
To make Cornbread or Muffins:

Mix with:
  • 1 egg
  • 1 cup milk
  • 2 tablespoons melted shortening or butter.
Directions: 
  1. Beat the egg, milk and melted shortening together, then add the dry ingredients.
  2. Bake at 425 F in a well-greased 9x9 pan for 20-25 minutes for in well-greased muffin pans for 15-20 minutes.


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Wednesday, July 18, 2012

Taco Seasoning Mix - MSG-Free



Yet another great way to control how you cook!

Yields 1 1.25oz taco seasoning mix pack (7 tsp total if you use the salt)

Ingredients:
  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt (optional)
  • 1 teaspoon black pepper
Directions:
  1. Mix all ingredients together and store in an airtight container.
Courtesy of: Accidental Mommies



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Thursday, July 12, 2012

Dry Enchilada Sauce Mix - MSG-Free


Yields 1 1.5oz package of dry mix

Ingredients:
  • 2 teaspoons mild chili powder
  • 2 teaspoons paprika
  • 2 teaspoons cornstarch
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons dried onion flakes
  • 1 teaspoon sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne
Reconstitution
Directions:
  • Mix all ingredients and store in an airtight container.
  • To Reconstitute: 
    1. Add 1 cup water or chicken broth and 8 oz tomato sauce to dry mix.
    2. Simmer over medium heat until sauce thickens.
Courtesy of: The Inspired Budget


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Friday, March 9, 2012

Homemade Concentrated Liquid Laundry Detergent


I bet you're wondering what liquid laundry soap is doing on a food blog. Well, homemade liquid laundry soap had peaked my interest a few weeks ago, but I haven't had both the time or the courage to try it. Until now. I figured that since it follows a recipe, is cooked on the stove, and I used an electric mixer, I could sneak it in here on my blog.

In browsing different recipes for homemade liquid detergent, I came to a few conclusions: 1) Fels-Naptha soap, Borax, and Arm & Hammer Washing Soda are the most common ingredients. 2) This is one of the most ridiculously simple and economical substitutes you can make at home. 3) You can change the concentration if you have limited space/storage containers and decent math skills.

I used the Duggar's recipe and White Silk Purse's concentrated recipe as my reference. I liked the reviews both recipes got but I did not have the room for the Duggar's version. I decided instead of the original 10 gallon yield the Duggar recipe delivered, I aimed for a 1 gallon yield. The Duggar recipe originally said that for top loader washing machines to use 5/8 cup per load. In converting down to the 1 gallon yield, this would equate to only needing 1 tbsp per load and the entire recipe yields 256 loads of laundry! For Front Load Machines, the Duggar recipe called for 1/4 cup per load. The concentrated version comes out to needing only 1.2 tsp or 6 mL per load. I would suggest either using a syringe or marking an existing scoop with a permanent marker to show the correct amount. The entire recipe would yield about 630 loads!

All of the ingredients are found on the laundry aisle of the grocery store. I want to point out that you want to use Washing Soda and not Baking Soda - NOT THE SAME! There is the option of using your essential oil of choice to scent your soap. I wouldn't worry about using separate kitchen appliances for this project because everything you use should be dishwasher safe and you use soap to clean your dishes, right?

My Adventures

I chose to start with 6 cups of hot water to dissolve the ingredients. I wanted to find out how much the ingredients displaced into the volume of water. I measured the dissolved mixture and it yielded right at 7 cups. So I only needed to add 1 more cup of hot water at that point to have my soap in easily divisible quantities to go into my storage containers. Since I did not have an abundance of same size storage containers readily available, I chose two 6 cup plastic containers, a 3 cup mason jar and a 1 cup mason jar to total the 16 cups the recipe will eventually yield (that would equal a gallon). I placed 3 cups of concentrate into the 6 cup containers, 1 & 1/2 cups into the 3 cup container, and 1/2 cup into the 1 cup container. I then added those amounts again of water into the respective containers to total out to their full capacity. (Not complicated at all, right? But a girl's gotta do, what a girl's gotta do to get it done.)

After letting it sit overnight, it separates into 2 layers - the top being much more solid and the bottom being a gel-like consistency. Take a knife to break up the solid layer. Use either a blender or electric hand mixer to cream the layers back together. While it doesn't seem to separate out again, I give mine a quick shake before I use it to make sure it's still well mixed (that's the neurotic pharmacist in me). I tried my first load start to finish today and my towels came out wonderfully! They really did not have a scent to them - just clean!

Yields:
  • 1 gallon of concentrate 
  • Per Load Use: 
    • Top Loaders - 1 tbsp 
    • Front Loaders - 6 mL or 1.2 tsp
Ingredients
Grated Fels-Naptha
  • 1 bar Fels-Naptha soap, grated
  • 1 cup Arm & Hammer Super WASHING Soda (not baking)
  • 1 cup Borax
  • 6 cups water for boiling 
  • 1 cup very hot water to add to concentrate after dissolving
  • 8 cups very hot water to top off the containers
  • 4 1-quart wide-mouth storage containers (such as mason jars or old Tupperware-like plastic sealable containers)
  • Optional essential oil of choice for favorite scent
Directions
  1. Place 6 cups water in a 2 1/2-3 cup saucepan. Turn on medium heat.
  2. Grate the Fels-Naptha either using a hand-grater or food processor. If you hand-grate, you should have enough time to get the Fels-Naptha into the water before the water starts to boil. You really don't want it to come to a full boil because I read that will not be pretty and you will have a lot of soap to clean up on the stove.
  3. Slowly stir in the grated Fels-Naptha into the hot water. Keep stirring. It will take about 10-15 minutes for it to dissolve into the water.
  4. Remove from heat.
  5. Stir in Washing Soda. Keep stirring. Stir in Borax. Keep stirring until all is completely dissolved.
  6. Add one more cup of very hot water to the mixture.
  7. Place equal amounts (2 cups), carefully, in each container. Add 2 more cups of very hot water to each container, where each will have a total of 4 cups per container. 
  8. Place lids on each and let sit for at least 8 hours or overnight. It will separate into 2 layers as it cools.
  9. Take a knife and slice into the top layer like you would a pie to break it up the solids.
  10. Depending on your containers, use either an electric mixer or blender to cream the layers together. Start slow, then increase the speed as the solids get smaller. If you have any "chunks" left, they should be no bigger than the size of a BB, if not smaller. 
  11. Use either 1 tbsp of soap for top-loaders or 6 mL (or 1.2 tsp) for front-loaders.


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Friday, January 27, 2012

Baked Dijon & Lime Chicken


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This is probably one of my easiest prep, throw in the oven dishes to date! And did I mention it's delicious? Enjoy!
 
Ingredients:
  • 3-4 boneless, skinless chicken breasts, cut into large chunks
  • 3 tbsp Dijon mustard
  • 1 tbsp light mayonnaise
  • 1 clove garlic, crushed
  • 1 lime, zested then juiced 
  • 3/4 tsp pepper
  • salt (optional) 
    • The original recipe added salt after rinsing the chicken. I opted for the lower sodium version and couldn't tell it was missing)
  • dried parsley (original recipe called for parsley but I was out - still turned out great!)
  • cooking spray
Directions:
  1. Preheat oven to 350°. Spray a large casserole dish with cooking spray.
  2. Cut chicken into large chunks (or you can leave them whole. Keep in mind your cooking time will need to be increased to around 45-50 minutes). Rinse the chicken & pat dry. Place chicken in large bowl.
  3. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.
  4. Place chicken in dish as a single layer. Top the chicken with dried parsley. 
  5. Bake until cooked through, about 30-35 minutes. 
  6. Finish the chicken under the broiler until it is golden brown. 
  7. Serve chicken with the pan juices drizzled over the top.
 Courtesy of Gina's Skinny Recipes
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Wednesday, November 30, 2011

Creamy Corn Casserole



This is probably one of the easiest casserole in my recipe box. I love dishes that you can just dump and go!  

Ingredients:
  • 1/2 cup butter, melted
  • 2 eggs, beaten
  • 1 (8.5 ounce) package dry corn bread mix
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (14.75 ounce) can creamed corn
  • 1 cup sour cream     
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
  2. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
  3. Bake for 45 minutes in the preheated oven, or until the top is golden brown.


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