I am adding all the recipe here and I am going to change things around to make it wasier to view and read. I have so many Make your own recipes ... lol.. I am going to maybe add a page and have it stricty Make your owncleaners , healh and beauty etc.
Here a link to help be Frugal ..
I make my own and leave it powder form ... I make one batch last lasts 1 year ... 2 boxes of Borax > 2 boxes of Washing Soda and 4 bars of Fels Naptha or Ivory < whichever is cheaper > and 2 boxes of baking soda < the small ones > Mix it all together in a WELL washed Cat litter container & 27 lbs each > and I mix before each time I use .. 1 tblsp per load < 2 if a dirtier load and also I use 1/4 cup vinegar for Fabric Softener > I use spray bottle with a mixture of 1/2 liquid fabric softener < from dollar store > and 1/2 water for the dryer > 4 squirts does thd trick ... in the winter I use the dryer sheets as well but cut them in 1/4 and use 1 in the dryer.. The laundry soap lasts 12 months < normally > and the fabric softener lasts abut 5 months .. we have bought stain remover for really tough stains but normally take 1/2 tsp of the powder and add water to make paste works great
Homemade Sports Drink Recipe #1
10 tbs. sugar (5/8 cups or 120 grams)
.75 tsp Sea salt (4.2 grams) or Morton’s lite
1 package of unsweetened Koolade mix for flavor
Water to make 2 liters
Creamy Orange Shake (like Orange Julius)
1/3 cup frozen orange juice concentrate
1/2 tsp. vanilla
1/2 cup milk
5-6 ice cubes
1/4 cup sugar
2 scoops vanilla ice cream
1/2 cup water (optional)
Combine ingredients in blender until smooth. Can be kept in the refrigerator 1 day. Serves 4.
Here are some sites for recipes
I got this from Thriftyfun.com
I used this thrifty recipe instead of purchasing expensive ant baits, and it really works well because the sugar draws the ants in. It only takes a couple of days to see results, and it is disposable.
You will need:
Empty plastic containers with lids (sour cream/cottage cheese container size works best)
20 Mule team borax
Poke 5 holes evenly spaced around the container about one inch from the top using the screwdriver.
Mix 1 cup Borax with 3 cups of sugar (good for about 6 traps). Fill each container halfway. Add water to make it soupy. Add a spoonful of peanut butter, stir. Put lid on.
Set traps. Check back in a few days and you should see results.
I got this recipe a while ago and the site I got it from I cannot find anymore.
1/2 tablespoon baking powder
1/4 teaspoon salt
1/2 tablespoon cinnamon
1/2 cup butter, at room temperature
1 cup sugar
1 teaspoon vanilla
2/3 cup milk
4 tablespoons butter, at room temperature
4 1/2 cups confectioners’ sugar
1/4 cup milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
Got the Recipe here : simplybeingmommy.com
|Chicken Pot Muffins|
- 1 tbsp butter, melted
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 2 cooked chicken breasts, diced
- 1 bag (16 oz) frozen vegetables
- 2 cans (10 oz) cream of chicken
- 2 cans (8 ct) flaky butter tastin biscuits
- 1 tsp italian seasoning
- nonstick cooking spray
- Heat oven to 375.
- Cook frozen vegetables as directed on the bag. In separate pan, heat cream of chicken soup according to the directions on the can.
- Lightly spray muffin cups with nonstick cooking spray. Separate dough into eight biscuits; separate each biscuit into two layers. Place eight biscuit halves in sprayed muffin cups pressing to cover the sides and bottom.
- Once the frozen veggies are done; drain and combine with cream of chicken soup. Add the diced cooked chicken breast, garlic powder and black pepper and combine well.
- Add a little over a tablespoon of the mixture into the lined muffin cup. Place the remaining biscuit halves over the filled muffin cups and gently seal each biscuit.
- Spread each biscuit top with melted butter and sprinkle with italian seasoning.
- Bake for 15 to 17 minutes or until edges are golden brown.
Got the recipe here : /www.davidlebovitz.com
Four to six servings
I’m a big fan of pieces of roasted garlic on my pizza. But depending how juicy your tomatoes are, you want to make sure the garlic gets cooked and softened, but not charred. I often slice the garlic when using smaller tomatoes, because they cook much more quickly. With larger tomatoes, you might want to quarter the garlic lengthwise of even just slice them in half, depending on the size of the garlic. In any case, if the pieces of garlic seem to be getting too dark, either pluck them out or tuck the pieces under some of the tomatoes that are cut-side down so they don’t burn.
2 1/4 to 2 1/2 pounds (about 1.25 kg) small-to-medium sized fresh tomatoes, sliced in half
3 clove fresh garlic, peeled and quartered lengthwise or thickly sliced
2 tablespoon olive oil, plus additional oil for the pizza
12 branches of fresh thyme, or 1 teaspoon dried thyme
1 bay leaf
sea salt and freshly ground black pepper
12 ounces fresh pizza dough
8 ounces (240 g) mozzarella cheese, sliced
One bunch of fresh basil
1. Preheat the oven to 350ºF (180ºC).
Spam Casserole < this is my Nana's Recipe >
1 can of Spam
2 Cans of Corn
1 box Elbow Macaroni
6 Hard Boiled Eggs
Salt/Pepper to tasste
You cook the noodles as per pkg. instructions / Open cans of corn and drain / Cooks eggs and slice in chunks / cut Spam in to bite size chunks /
layers ingredients as follows in a casserole dish
noodles / corn / spam / eggs / salt / pepper until all aew used and then
add milk until it is just below the top layer ...
put in oven 350 degreees for about 20/30 min until heated through and cooked.
I have added onions > Garlic > and different veggies this is a recipe you can make your own
Server warm with Salad
For the dough
1 russet (baking) potato (about 1/2 pound)
1/2 cup plus 2 tablespoons warm water
1 envelope (about 2 1/2 teaspoons) active dry yeast
1/2 cup granulated sugar
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1 large egg
1 1/2 teaspoons salt
2 1/2 to 3 cups unbleached all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
3/4 cup firm packed light brown sugar
2 teaspoons cinnamon
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Make the dough:
In a small saucepan combine the potato, peeled and cut into 1-inch pieces, with enough water to cover it by 1 inch and simmer it, covered, for 10 to 15 minutes, or until it is very tender. Drain the potato well, force it through a ricer into a bowl, and stir in 2 tablespoons of the water. In a small bowl proof the yeast in the remaining 1/2 cup water for 5 minutes, or until the mixture is foamy. In a large bowl stir together well the yeast mixture, the mashed potato, the sugar, the butter, the egg, and the salt, add 2 1/2 cups of the flour, and stir the dough until it is combined well. Turn the dough out onto a floured surface and knead it for 8 to 10 minutes, adding as much of the remaining 1/2 cup flour as is necessary to form a smooth and elastic dough. Transfer the dough to a buttered large bowl, turning it to coat it with the butter, let it rise, covered with plastic wrap, in a warm place for 1 1/2 to 2 hours, or until it is double in bulk, and punch it down. The dough may be made 1 day in advance and kept covered and chilled. Bring the dough to room temperature before continuing with the recipe.
Preheat the oven to 400°F. Press the dough evenly in a buttered 13- by 9-inch baking pan and let it rise, covered with a kitchen towel, in a warm place for 30 to 45 minutes, or until it is puffed. Make indentations all over the top of the dough with your thumb and scatter the butter over the dough. In a small bowl stir together the brown sugar and the cinnamon and sprinkle the mixture evenly over the dough. Bake the cake in the middle of the oven for 20 to 25 minutes, or until it is dark brown and cooked through. Let the cake cool for 5 minutes and cut it into squares.
Use your favorite herbs or spices to flavor oils for salad dressings, cooking, or as a table condiment. Plan ahead to let oil steep for 2 weeks.
Prep Time: 10 minutes
Total Time: 10 minutes
Favorite herbs and/or spices
Sunflower, safflower, or extra-virgin olive oil
It is easy to make herb and/or spice infused olive oils at home. They make wonderful gifts for all occasions.
Wash and dry your choice of herb branches and lightly bruise them to release flavor. Place them in a clean decorative glass container, cover with warmed oil, and seal tightly. Leave in a cool, dark place to infuse about two weeks. Taste. If not strong enough, add more fresh herbs and let stand another week. You can either strain the oil or leave the herbs in. If you do not strain the herbs out, the flavor will become stronger as it stands, so keep that in mind.
Less strongly-flavored oils like sunflower oil and safflower oil work best to give a more prominent herb flavor. However, extra-virgin olive oil is also a good choice.
If you begin with a monounsatured oil such as olive oil or peanut oil, the infused oils should be refrigerated. These are highly perishable and can turn rancid quickly.
You can also add garlic, but remove the garlic cloves after a couple of days so as to not overpower the flavor of the herbs. If you choose to leave the garlic cloves in the oil, be sure to refrigerate the oil to avoid the threat of botulism.
Use your favorite combinations. Use the oils within two months. Use infused oils in salad dressings and marinades to enjoy full flavor.
Herb Suggestions: rosemary, thyme, basil, tarragon, summer savory, oregano, cilantro, marjoram, chervil, chives, dill, mint, parsley, bay leaf.
Spice Suggestions: cardamom, star anise, juniper, coriander seeds, nutmeg, cinnamon, cumin, cloves.