A place to take note of my fruitful finds....

Friday, September 30, 2011

Strawberry Lemonade

My Strawberry Lemonade

1 cup lemon juice
1/2 cup sugar
2 quarts cold water
1 half pint strawberries, finely diced

Stir gently to mix, chill and serve.

Thursday, September 29, 2011

My Homemade Lemonade


My Homemade Lemonade

1 cup lemon juice
1/2 cup sugar
2 quarts cold water

Stir gently to mix, chill and serve.

Wednesday, September 28, 2011

Frozen Coconut Limeade

5 1/2 cups ice
1/2 cup cream of coconut
4-5 tablespoons frozen limeade concentrate
water as needed

Add all ingredients to blender and blend until smooth.

Original Recipe and Photo Source:  http://shewearsmanyhats.com/2011/06/frozen-coconut-limeade/?utm_source=rss&utm_medium=rss&utm_campaign=frozen-coconut-limeade

Tuesday, September 27, 2011

Apple Maple Parfait

Apple Maple Parfait

8 small to medium apples – peeled, cored and chopped into 1 1/2 inch cubes (apple count will depend on the size of your apples. Mine were a little on the smaller side)
1 cup brown sugar
2 teaspoon cinnamon
1 teaspoon ground nutmeg
2 teaspoon vanilla paste – if you do not have vanilla paste you can use the seeds of a scraped vanilla bean or vanilla extract
2 tablespoon lemon juice
4 8oz. containers vanilla flavored Greek yogurt
Maple syrup

Take chopped apples and put in large bowl. Add brown sugar, cinnamon, nutmeg, lemon juice and vanilla paste, stir and let sit for 30 minutes. The apples should now be sitting in a bowl of sugary liquid. Take apples and juice and put into saucepot on the stove. Simmer for about 10 minutes or until the apples are soft but not falling apart. The sugar mixture should thicken up a bit too. Remove from heat and let cool. In a 1/2 pint glass mason jar add a spoon full of the cooled apple mixture, drizzle of maple syrup and a large spoonful of yogurt – continue until you reach the top of your jar, then sprinkle with granola and enjoy!

Recipe and Photo Source; http://www.nutmegnanny.com/2011/09/06/apple-maple-parfaitkitchen-play/ 

Sunday, September 25, 2011

Raspberry Limeade

1 cup water
1 cup sugar
½ cup freshly squeezed lime juice
½ cup strained raspberry puree
1 tbsp. lemon juice
3 cups sparkling water, chilled
Lime slices and fresh raspberries, for serving

In a small saucepan over medium heat, combine the water and sugar. Heat, stirring occasionally, until the sugar has dissolved. Remove from the heat. In a serving pitcher, combine the lime juice, raspberry puree, and lemon juice. Stir in the simply syrup. Chill until ready to serve. Just before serving, stir in the sparkling water. Garnish with lime slices and fresh raspberries as desired.

Recipe and Photo Source: http://annies-eats.net/2011/08/29/raspberry-limeade/

Saturday, September 24, 2011

Quick and Easy Nutella Hot Chocolate

Quick and Easy Nutella Hot Chocolate
Serves 1

1 T nutella
1 cup milk

Whisk nutella into milk and bring to a simmer on the stove. Serve in your favorite mug with whipped cream and marshmallows.

Source: http://www.eatliverun.com/quick-and-easy-nutella-hot-chocolate/

Friday, September 23, 2011

All Natural Mosquito Spray

"Here’s what you’ll need:  essential oils (citronella and lemongrass are musts, I also like lavender or you could use tea tree oil or geranium oil for tick protection), 14 oz. bottle of witch hazel (available in grocery stores & pharmacies usually close to the rubbing alcohol), a spray bottle (or two–one for home and one for the diaper bag/car), a jar for mixing, and a funnel.

We used these essential oils:  citronella, lemongrass and lavender.   You could also use peppermint or cedar wood essential oils as well.
I cleaned out an empty detangler spray bottle for our “on the go” spray.  

1.  Pour the witch hazel into the glass jar then add your essential oils.  We put about 15 drops of both citronella and lemongrass, and about 10-12 drops of lavender.

2.  Put the lid on the jar and shake vigorously until it is mixed.
It should be pretty cloudy.

3.  Pour into your spray bottles using a funnel.

Make a label (or write in Sharpie).  I used an old Scrapbook sticker to make it look “cuter”.  :)

You can spray this on the exposed parts of your body:  arms, legs, neck, ankles, feet, etc and then rub it in.  Make sure you don’t spray it on your face or get it in your eyes.  If you put this on your kids, be sure to try just a little bit first on one area of their skin to make sure they’re not allergic to any of the essential oils.  
Or you can use it to spray the area around where your sitting outside."

Thursday, September 22, 2011

DIY Honey Cuticle Cream

1.5 ounces beeswax
3 ounces apricot kernel oil
1 tablespoon honey

Melt the wax and oil in the microwave, stir in the honey, and pour into tins or other containers.

Source:  http://lepetithappy.blogspot.com/2010/06/diy-it-honey-cuticle-cream.html

Wednesday, September 21, 2011

Bath Fizzies

Ice-cube trays serve as molds, giving the fizzies their shape. Using a flexible silicone model lets you slide the cubes out smoothly without breaking them.

Show off the colors of the bath fizzies in glass jars with screw tops, the kind used for storing sugar and flour. Pack each type of fizzy in a separate jar so the scents won't meld. Write the name of the scent on a vellum tag (choose a shade that matches the fizzies), and punch a hole in the top. Thread the tag with ribbon, and tie it around the jar.

Citric acid, a common food additive, is available at wine-making-supply stores, some spice shops, and online. When citric acid is combined with baking soda and placed in water, a chemical reaction creates bubbles. Makes 1 dozen (use 2 per bath)

1/2 cup citric acid
1 cup baking soda
3/4 cup cornstarch
1/4 cup organic cane sugar
About 6 drops food coloring
10 to 15 drops essential oil(s)
Special equipment: 2-ounce travel-size spray bottle, plastic pipette, silicone ice-cube tray, storage jars

Stir together citric acid, baking soda, and cornstarch in a glass measuring cup. Pass mixture through a fine sieve or a flour sifter into a mixing bowl. Stir in sugar. Fill spray bottle with water, and add food coloring. Spritz mixture lightly (it should become damp but not fizzy) until you can pack mixture with your hands. Using pipette, add oil, 1 drop at a time, until strength of scent is to your liking. Using a metal spoon or your hands, mix ingredients until color is even throughout (mixture will begin to dry out; when this happens, spritz until packable again). Spoon into ice-cube tray, pressing firmly. Let dry at room temperature overnight. Pop out of tray gently. Transfer to jars.

Source:  http://www.marthastewart.com/271871/bath-fizzies?backto=true&backtourl=/photogallery/gifts-for-her#slide_24

Tuesday, September 20, 2011

How To Turn A Bar of Soap Into Liquid Hand Soap

Liquid Hand Soap Recipe

1 c soap flakes (from a bar of soap)
10 c water
1 Tbs glycerin

"First, grate the soap. One bar of soap yielded a little over 1.5 cups of flakes. The recipe only uses one cup of soap flakes, so I put the remaining soap in a jar for later use. In a large pot, combine 1 cup soap flakes, 10 cups water, and 1 Tbs glycerin. Turn on medium-low heat and stir until the soap dissolves. This happens fast, about a minute or two. Let the soap cool completely, then pour into the containers using the funnel. That’s all there is to it!

You can also use this soap as body wash. To make it smell nice, add a drop or two of essential oil to the mix."

Photo and Original Text Source: http://www.savvyhousekeeping.com/how-to-turn-a-bar-of-soap-into-liquid-hand-soap/

Monday, September 19, 2011

Mom's Winter Squash

Winter Squash

Mom's Winter Squash

Wash the squash and cut into halves or quarters. Remove the seeds. Place the pieces in a Pyrex flesh down. Add a 1/4 to 1/2 inch of water to the bottom of the Pyrex dish. Cover with foil. Bake at 350 for 45 minutes to 1 hour or until tender. Drain the water off and turn the squash flesh side up. Season with salt, pepper, and butter. Serve warm.

Source: Robyn Sorenson

Sunday, September 18, 2011

Perfect French Fries

Perfect French Fries

Make a batter by mixing 1 cup of cornstarch and 2/3 cup of club soda. Dip the fries in the batter and shake off any excess. Place the fries into hot oil and fry until golden and crispy!

Source: Food Network - The Sandwich King

Saturday, September 17, 2011

Homemade Laundry Soap

Photo Source: http://0.tqn.com/d/candleandsoap/1/0/V/b/IMG_2039.JPG

Homemade Laundry Detergent

4 Cups of Borax
4 Cups Washing Soda
5 1/2 bars of Fels Naptha Soap or 8 bars of Ivory soap, grated

Mix all ingredients in a container. Use 1 to 2 tablespoons per load.

Source: Brook Glenn

Friday, September 16, 2011

Homemade Dishwasher Detergent

Homemade Dishwasher Detergent

3 Cups of Borax
3 Cups Washing Soda
1 1/2 Cups Kosher Salt
1 1/2 Cups Citric Acid  or Fruit Fresh

Mix all ingredients in a container. Use 1 tablespoon per load. You can use some vinegar instead of buying Jet dry or another rinse aid. Just fill you dishwashers rinse aid compartment with vinegar!

 Source: http://crazycraftbugs.blogspot.com/2010/11/homemade-dishwasher-detergent.html

Thursday, September 15, 2011

Chocolate Sheet Cake

Chocolate Sheet Cake
Food Network - Ree Drummond

2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2 sticks butter
4 heaping tablespoons cocoa powder

Preheat the oven to 350 degrees F. In a large bowl, combine the flour, sugar and salt. Stir together and set aside. In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside. In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.

1 3/4 sticks butter
4 heaping tablespoons cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar
1/2 cup finely chopped pecans, optional

While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined. Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.

This cake can also be made into cupcakes: Just fill muffin tins a little less full with the batter than you normally would so the baked cupcakes remain below the upper rim. That way, the thin icing can be poured into each tin.

Source: Food Network - The Pioneer Woman

Wednesday, September 14, 2011

Lemon Blueberry Pancakes

Lemon Blueberry Pancakes

Food Network - Ree Drummond

1 1/2 cups plus 1 tablespoon cake flour
3 tablespoons sugar
1 heaping tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups evaporated milk (more if needed)
1 lemon, zested and juiced (more juice if lemon isn't very juicy)
2 tablespoons butter, melted, plus more softened for serving
1 1/2 teaspoons vanilla extract
1 large egg
1 cup blueberries
Maple or pancake syrup, warmed, for serving

Heat a heavy skillet or grill over medium-low heat. In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside. In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine. Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries. Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden. Serve with more softened butter and warm syrup.

Source: Food Network - The Pioneer Woman

Tuesday, September 13, 2011

Chicken Fried Steak with Gravy
Food Network - Ree Drummond

1 1/2 cups whole milk
2 large eggs
2 cups all-purpose flour
2 teaspoons seasoned salt
Freshly ground black pepper
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 pounds cube steak (tenderized round steak that's been extra tenderized)
Kosher salt
1/2 cup canola or vegetable oil
1 tablespoon butter

Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.

1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper

When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.

Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

Source: Food Network - The Pioneer Woman

Monday, September 12, 2011

Salmon Burgers

Salmon Burgers
Food Network - Paula Deen

1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
3/4 cup panko
2 cloves garlic, minced
2 pounds salmon fillets, skinned and finely chopped
1 large egg, lightly beaten
1 tablespoon soy sauce
1 teaspoon fresh lemon juice
1/2 teaspoon salt
Cooking spray
Sesame Mayonnaise, recipe follows
8 buttered and toasted sandwich buns
8 lettuce leaves
8 slices tomato

In a medium bowl, combine peppers, panko, garlic, and salmon. In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to pepper mixture, tossing gently to combine. Form mixture into 8 patties. Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness. Spread Sesame Mayonnaise evenly over toasted buns. Top each with a lettuce leaf, tomato slice, and salmon patty. Cover with tops of buns.

Sesame Mayonnaise:
1 cup mayonnaise
2 cloves garlic, minced
1 teaspoon soy sauce
1/2 teaspoon sesame oil
In a small bowl, combine all ingredients. Cover and chill.
Yields: 1 cup 

Sunday, September 11, 2011

My Greek Salad

My Greek Salad

Romaine Lettuce
Feta Cheese
Greek Salad dressing

Tip: for a pasta salad make the Greek salad recipe but use cooked pasta instead of lettuce

Saturday, September 10, 2011

My Paradise Salad

My Paradise Salad

Romaine Lettuce
Chopped Apples
Sunflower seeds
Blue Cheese (or goat cheese)
Ceasar Salad dressing

Friday, September 9, 2011

My White Bean Burgers

My White Bean Burgers
1 can white beans
1 can great northern beans
2-3 eggs
3-4 tbs BBQ sauce
2-3 cloves of garlic minced
about 2 cups of panko bread crumbs

Mix together in a food processor. Form into patties, Coat patties in cornmeal. Freeze or fry them in about an inch of oil over medium heat for 5-8 minutes per side. Serve on a bun with lettuce, tomato and basil mayo.

Basil Mayo
1 bunch fresh basil
1-2 cups mayo

Mix in a food processor until smooth.

Thursday, September 8, 2011

My Favorite Salmon

My Favorite Salmon
1 lb salmon
1/3 molasses
1-3 tbsp siracha

Mix the molasses and the siracha. Brush onto the salmon. Bake at 425 for 10-12.

Wednesday, September 7, 2011

Tuesday, September 6, 2011

Sunday, September 4, 2011

Wrapping Idea: For Cookies

Here is a an easy yet very cute way to "wrap" cookies to give away as a gift. Just wrap an empty Pringles container, fill with cookies and tip with a cute ribbon!

Source: http://d30opm7hsgivgh.cloudfront.net/upload/88040589_O6PxkRm2_b.jpg

Friday, September 2, 2011