Monday Menu and Printable Soup Recipe

It's Monday AGAIN!  Why does it always seem to come out of the blue?  This weekend has been busy and I feel like a need a rest from my weekend!  Like that will happen, right?


So here ya go, friends!  Enjoy!

Monday- Parmesan Crusted Chicken in Cream Sauce (this is new to us- I will let you know!)

Tuesday- Turkey Meatloaf (a family favorite!)

Wednesday- Roast and Potatoes

Thursday- Out to eat with out of town friends!

Friday- Hamburgers

Saturday- B-B-Q Chicken

Sunday-Beef Noodle Soup

Pretty simple, as always!

So let me tell you about the soup!  When we lived in North Dakota one of my dearest friends and I got the idea to have "Fun Fridays" together.  I have shared this before.  Each Friday one of us would make muffins for both families for breakfast and one would make soup for lunch for both families.  We had soup together after we did school with the kids.  Then the following week we would swap who made what.  It was about a year of blessings and beautiful memories and still brings a smile to my face whenever I think about it.

There is just something about soup that warms your soul.  Maybe it was just that it was shared with beloved friends.

Anyway, we tried a lot of soups that year, this just being one that the kids liked best so we kept it in our rotation.  Simple and yet yummy!

Enjoy!

Author: Michele Pleasants

Beef Noodle Soup

ingredients:

• 1 lb. ground beef
• 1 can (46 oz) V8 juice
• 1 envelope onion soup mix (we use our homemade mix)
• 1 pkg. beef ramen noodles
• 1- 16 oz. bag frozen mixed veggies

instructions:

1. Cook beef, drain.
2. Stir in V8 juice, soup mix,  seasoning pack, and veggies.
3. Bring to a boil, reduce heat and simmer 6 minutes.
4. Return to boil, stir in noodles and cook for 3 minutes.

Created using The Recipes Generator

Blessings,

Monday Menu wth NEW printable recipe!!

Happy Monday, my friends!  We are back in town and ready to cook again!  And yes, thanks to the encouragement of a new friend, Lanie, and the help of an old blogging friend Kemi, I have finally managed to put a recipe in a printable form for YOU!!  My plan is to feature one recipe each week- first one up is from last week- pulled pork.

You also might notice that things get pretty simple by the end of this week, as my hero husband will be out of town and well, when he is not around to feed, the kids and I go simple.  Welcome to my real life and true confessions! ;)

So this week's plan is-

Monday- Honey glazed chicken thighs (grill)

Tuesday- OUT TO EAT


Wednesday- Breakfast! ( pancakes, bacon and fruit)

Thursday- Spaghetti

Friday- Nachos

Saturday- Ham

Sunday- Potato soup

YES!  We are going out to eat on Tuesday!  We don't typically do that during the week, but this is a yearly tradition.  We do not participate in Halloween, so each year the family tradition to go out to eat Chinese food instead.  It gets us out of the house so we do not feel like we are hiding, and it is just a fun thing we have come to look forward to as a family. 

Hey, it's the silly things you do together that your kids will remember!  Ask me how I know!!
Have a blessed week- make it a great one!

Blessings,

Author: Michele Pleasants

Pulled Pork

INGREDIENTS:

• 1 3-4 lb. pork roast
• 1 can French onion soup
• 1 Cup ketchup
• 1/2 Cup cider vinegar
• 3 TBSP brown sugar

INSTRUCTIONS:

1. Place roast in slow cooker.
2. Combine remaining ingredients and our over roast.
3. Cover and cook 4-5 hours on high, or 8-10 hours on low.
4. Shred pork and cook an additional 10-20 minutes.

notes

We serve this on buns,  plain, or even on baked potatoes!

Enjoy!

Created using The Recipes Generator

Monday Menu Meets the Freezer

Another week, another menu!  Does anyone else feel like they spend a lot of their days in the kitchen?  Thankfully with a planned menu in hand it does cut down on the time a little.  Hey, I will take what I can get.

This week two of the recipes we are using, both new to us, were specifically chosen with saving time in mind.  A blogging friend raved about a cookbook called, Fix, Freeze and Feast so I broke down and ordered it from Amazon.  With over 125 recipes, it concentrates on meal prep in bulk and then freezing for later meals.  One thing I like is the simplicity of it.  Some meal recipes only make two serving , while some make 4 plus.  But none are made to break the bank or consume all your day cooking in the kitchen.  Instead of making them all at once, I am choosing one or two a week for a while, eating one immediately and freezing the others for later use, whether for us or to bless someone in need.

I also love that the recipes are simple to make and are family friendly. (think picky kids!)  There are also cooking instructions included you can print off and tape to the extras that go in the freezer for easy reference when cooking time comes.  How cool is that?!

So here we go!

Monday- Italian Chicken


Tuesday- Rose City Teriyaki (from Fix, Freeze & Feast)

Wednesday- Chicken Cordon Bleu (from Fix, Freeze & Feast)

Thursday- Left overs

Friday- Chicken Quesadillas


Saturday- Hamburgers


Sunday- Baked Potato Chowder

And for an easy recipe-

Italian Chicken

Cover Chicken Breasts in Italian dressing and generously sprinkle with garlic salt. 
Bake covered for 45 minutes at 375. 

Yep, that's it! ;)


Told you it was easy.  I often put it in the crock pot as well.  If you prep meals once a month, this is an easy one to freeze in a baggie and is simple to pull out and cook quickly!

Have a beautiful week, my friends! 
Blessings,

Monday Menu Take 3!

Welcome back!  If you missed our first two weeks of menus, you can find the first week here and the second week here!  So glad you came along for the ride, and thanks to all of you who have left your menus for us on the blog FB page.  You have inspired me to think outside the box.  Or to book plane tickets to YOUR houses! ;)

This week the kids and I will be traveling for a few days, but I will be leaving food for my hero so I will give you the full menu.  If we ever miss a meal we often just move it to the next week.  If one meal doesn't line up well with our day, we simply swap it.  Just like any schedule, let it work for you, not complicate your life even more so.

As fall gets closer, I know it is out there somewhere, you will notice our crockpot gets put to more use.  One, because I love the smell of cooking food all day because of the comfy factor and two, it makes my life easier when I have been teaching the boys all day and then have other things to do.  Like I said earlier, for us- food is about need, not about show.  We love our family time at the table, but I want it to be centered on whom we are eating with, not what we are eating.

This week-

Monday- Chili
Tuesday- Hamburgers
Wednesday-  Chicken Pot Pie
Thursday- Pizza
Friday- Beef Stroganoff (recipe posted last week!)
Saturday- B- B- Q Chicken (crockpot)
Sunday- Nacho Chicken Dip (crockpot)


A recipe for you all this week- Chicken Pot Pie!  This came from a dear friend of mine a long time ago.  As a military wife that took food to people a lot, this became my standby.  It is great for those who just had surgery or are sick, as well as for new nursing moms who can't do spicy.  Comfort food at its finest.  It is also a dump and go recipe.  I often add additional veggies to it and have been known to make it only with fresh veggies and make my own cream sauces, but let's face it, sometime simple and easy is what we need!  Enjoy-

Chicken Pot Pie

1 can Cream of Potato Soup
1 can Cream Of Chicken Soup
16 oz. can of Veg-all
1 small can of mushrooms
2 C. cooked chicken, shredded
1/2 tsp Thyme
1/2 tsp.pepper
1/2 tsp. of paprika
1 pie crust

Combine all the ingredients and spoon into a pie crust.  Cover with top crust, seal and vent.
Cook at 375 for 45 minutes.
Let sit 15-20 minutes before serving.


Blessings,

Fun Friday- Final Holiday Edition

I hope that this post finds you all happy and recovering from the food induced coma of Thanksgiving! ;)  

But, what I really pray for is that you had time to reflect on all you have to be THANKFUL for and enjoyed time spent with those that mean the most to you!  I will fill you all in on our special Thanksgiving on Monday!

Until then...

Here is one last holiday favorite recipe that is fairly new to us.  It was printed in the Parent Life magazine about two years ago and was listed as a Cooking With Kids activity.  My kids love mints but most recipes are pretty involved, so we loved this simple to make treat.  You will notice ours are white... this is simply because we are trying to eliminate red dye, or any other color for that matter, from our 5 year olds' diet.  They really are pretty colored and one day I am going to stop being lazy and look into natural food colorings.  Ask me next Christmas if I got around to it!



Peppermint Creams

1 3/4 c. confectioners' sugar
4-6 tbsp. sweetened condensed milk
1/2 tsp. peppermint extract
food coloring (optional)

Sift sugar into a large bowl and gradually add milk and peppermint, mixing with a wooden spoon.  The mixture should come together like a dough.  You may need to use your hands to mix in the end! To knead, work on a clean surface sprinkled with confectioners sugar, until smooth.  Roll out to 1/4 inch thickness and cut with cookie cutters.  Transfer carefully onto parchment paper and let dry overnight.


Makes 20-30.  (if you do not let your children eat the dough while working, that is!)

Enjoy!

Fun Friday- Holiday Edition

Edited- Now we have pictures!  Let me just start by saying there are NO pictures of this yummy treat at the moment.  Hurricane, company and hubby gone has put me a little behind.  BUT, I intend on making some today and add a picture or two later.  Be sure to come back and drool over this delightful treat!

Can you believe that there is ONE MONTH until December?  One month, friends!  Time to get busy planning for all of the yummy treats you can make, so this month I am going to share a few of my favorites to get you started.

This recipe comes from a dear friend we met in ND, Dawn, and has become one our family favorites for Christmas.  Be forwarned, it is addictive, is not good for you and did I mention, is addictive!  (in a good sort of way, of course)  It is also one of the easiest, and less expensive versions I have found.

Peppermint Bark

12 oz. semi sweet chocolate chips
12 oz. white chocolate chips
1 tsp. peppermint extract
crushed peppermint candy
Crushed pretzels (optional)

Melt chocolate chips in microwave, stirring every 30 seconds, or on stove top being careful not to burn.  Spread on cookie sheet and let cool.  Melt white chocolate chips the same way and stir in peppermint extract.  Pour over top of chocolate.  Sprinkle with crushed candy and pretzels if desired.  Refrigerate until hard and break into pieces.

Enjoy!

This makes great gift for friends.  Feel free to make me some! ;)
See 'ya back later with some pictures!

Crocking Fun Friday and a blessing!

OK, here's a quick recipe for the slow cooker for you, we make this often!  It's makes a lot, so it is also good for when company is coming over.

Pulled Pork Sandwiches
1 (3 1/2-4 lb.) pork shoulder roast
1 can condensed French Onion Soup
1 c. ketchup
1/4 c. cider vinegar
3 tbsp. brown sugar

Put roast in slow cooker.  Mix remaining ingredients and pour over roast.  Cover and cook 4-5 hours on high, 6-8 on low.  Shred pork and cook an additional 10-20 minutes. 
Serve on buns.

Notice no picture?

Bad news- remember that  my crock pot died last week?  Yep, really could not get it to work.

The good news- My husband AND the Crock Pot people are amazing!

 I was going to just throw that sucker away and get a new one.  My amazing husband had a different idea and called Crock Pot's handy dandy phone number to see if they could help him fix it.  Stick with me, the story gets good.

He and the customer support gal played around for a while, turning the cooker on its' side, pressing buttons, etc with no luck.  Then, are you ready...

she said we will send you a new one!  Oh, and your model is not made anymore so we will have to send you a NEWER one.  Once the box gets there, please return the old one in the box so we can see what was wrong.

WOW!  Now how's that for customer support?  YEA CROCK POT!

Not to mention an AWESOME hubby who saved us money and was the hero of the day.  Well, he's always the hero, but he did get bonus points!  ;)

Slow Cooker Recipes! Week 2

Have you heard of Erin at 5 Dollar Dinners?  I have mentioned her before.  Not because I get anything from it, mind you, but just because I LOVE her site.  She is a wealth of information on saving money and recipes, and now has three cookbooks.  I have the first two and love them!  (Won both of them!)  She is the mom of several young boys and one on the way, so the recipes are always family friendly.

Anyway, often she posts slow cooker recipes as well, so today's is from her website.  Be sure to hop over and check it out! 

Alea’s Slow Cooker Taco Soup

Yield – 8 servings
Preparation Time – 10 minutes
Cooking Time – 6 hours

Ingredients

• ~1/2 pound hamburger, browned
• 1 medium onion, chopped
• 1/2 cup bell pepper diced
• 1 3/4 cups cooked or 15.5 oz. can black beans
• 1 3/4 cups cooked or 15.5 oz. can white beans
• 2 cups cooked rice
• 1 3/4 cups or 15.5 oz. can frozen corn
• 3 1/2 cups or 2 15.5 oz. cans diced tomatoes
• 15 oz. can tomato sauce
• 2 cups water
• 3 tablespoons taco seasoning mix
• 1 cup crushed chips
• 1 cup shredded Mexican cheese

 

Directions

• If necessary, brown hamburger.
• Add hamburger, onion, bell pepper, beans, corn, rice, diced tomatoes, tomato sauce, water and taco seasoning to the slow cooker. Cook on low for 6 hours.
• Ladle soup into bowls. Top with crushed chips and cheese.

Just for the record, it is thick, but we liked it that way.  Well, those of us that like beans.  A few had to just get over themselves.  I am like that sometimes!  ;)
Hope this week finds you with cooler temperatures, a slow cooker going and a smile on your face.

 

As for me...have I mentioned that my slow cooker died on me?  Seriously, WILL. NOT. WORK!
Which WILL. NOT. DO!  So I am off to buy another one.  Or two!

Crocking Fun Fridays

Happy Fun Friday!  Starting today and going through the month of September I am going to try something new!

Welcome to Crocking Fun Friday!
 

 

I love using a slow cooker, especially in the fall and winter, when the yummy smells just fill the air and speak comfort to me.  Now that we have returned to the south for a season, I have also realized it is a great way to cook and avoid heating up your house any more than it already is in the summer as well!  For some, it is just a fun way to cook, for others with a busy schedule it is a life saver.

This week's recipe comes from a newer site that I love  http://crockingirls.com/.  If you have not checked out this website, I encourage you to do so.  It is a wealth of information, and those two Texas girls will just make you smile!  Here is the link to their new cookbook which you can order for $32.95.   My sweet family blessed me with their new cookbook for Mother's Day and I have loved every recipe we have tried.  Here's one of our favorites!

Zesty Shredded Chicken Barbecue

6 boneless, chicken breasts, frozen
1 12 ounce bottle of barbecue sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tbsp. Worcestershire sauce
1-2 onions, sliced
rolls

Place chicken in slow cooker.  Mix remaining ingredients and pour over top.  Slice onion and lay on top.  Cover and cook on low for approximately 4 hours.  Remove chicken and shred, returning to cooker for 1-2 more hours.  Serve on toasted rolls, or as a great topping to baked potatoes!

Enjoy!

Next week, I am going to try to figure out Linky so you can link up and add your favorite slow cooker recipe so start thinking!  Sharing is always almost as fun as eating!

Have a blessed weekend!

That Kind of Day!

Reading back a few posts, I realized that I never posted my two ingredient dessert.

Today is a GREAT day to post that because it's a

-sick mom

-two sick kiddos

-company here

-dad not here

-trying to pack a kid for college

kind of day! 

Pineapple Cake

1 box angel food cake mix

1 large can of crushed pineapple with juice

Mix well!  and mix again!  (this helps it rise) Pour into bundt pan and cook according to directions on box.

Yep, that is it.  And yes, it is a cheater recipe using a boxed mix.

And, yes, it is that kind of day.

Salsa! and two week challenge results

Our garden is finally starting to produce TOMATOES!!  We are so excited because our crop last year was pitiful!

Tonight we are turning this-

Into this!

Here's how-

Salsa

2- 14 oz can diced tomatoes (We are now using 3-4 cups fresh!)

1/2 onion, chopped

1/2 1 small can green chili's

3/4 tsp. cumin

1/2 tsp. onion powder

1/2 tsp. garlic powder (or fresh clove, chopped)

1/2 tsp. salt

1/2 tsp/ sugar

1/4 tsp. garlic salt

Combine ingredients and puree in food processor.  Serve with chips!

Two week freezer-pantry challenge update-

This challenge was pretty easy for me, honestly.  We had lots of meat that needed to be eaten so I did not even have to get creative with our menu.  Even the salmon cakes were a huge hit, since we ate them when the oldest was gone for the evening.  (Any seafood makes her turn a little green around the gills!)  I shopped for the basic staples we normally get at the first of the month and use throughout the month (remember for us this includes any toiletries) and then we were gone for about 5 days right after our 2 week challenge.  Once back I did a quick mid-month run and we were set for the remainder of the month.  Here is the breakdown-

First of the month-$198.17

Mid- month-$49.94

Total-$263.65

Approximate savings- From last month- Just over $100.00, from the month prior- Just over $300.00!

All in all a success.  We have pocketed an extra $150.00 for fun money for our Busch Gardens day next week with friends.  If you are looking for an easy way to save money without selling your belongings, try eating off what you have in your pantry and freezer.  It works!

Coming up next week- Two new reviews and a sneak peak at what we have been doing this summer!  Plus a two ingredient dessert recipe you won't want to miss!

Have a great weekend and stay cool!

Cookies and a movie!

Today I want to share with you one of our favorite cookie recipes.  My mother-in-law has been making these since I can remember for the family and WE LOVE them!  Let me warn you, these are not made with healthy "stuff", save the oats.  Sometimes, 'ya just gotta break the rules!  Second warning- do not eat too many at once- there's lots of oats in them and well, they will get your system going.  Just saying!  Otherwise, ENJOY!

Oatmeal Crispies

1 C shortening
1 C brown sugar
1 C granulated sugar
2 eggs
1 tsp. vanilla
1 1/2  all-purpose flour
1 tsp. baking soda
1 tsp. salt
3 C quick cooking oats
1 C chocolate chips, optional (We never add them!)

Mix and bake at 350 for 10-12 minutes.

Would have had pictures, but well, we ate them all too fast!

And then the movie...
Both my girls are off for a few days visiting friends (come home soon, I miss you all!), and I have an extra boy in the house.  Yes, I am outnumbered 4 to 1!  So, not sure what the movie choice tonight is yet, but I am willing to bet it has swords, or lightsabers, or epic battles or guns.  Pray for me!  ;)


Hugs and Happy Friday!

Crock pot candy and a winner!

Is it really Friday already? This week has flown by, guys!  Week two of my recovery is over- not the new woman that I had hoped for-yet- but headed in the right direction. And I actually drove the car yesterday, the first time in over two weeks. Oh, did it feel good to get out, if only for a few minutes and with my 18 year old as a chaperon, "in case".   So things are looking up!

Have I told you that I really love my crock pot?  Can't recommend it enough for so many reasons. In honor of one of my top five favorite kitchen appliances, here's a fun recipe for your Crock Pot.  I haven't tried it since my outings have been nil lately, but my next trip to the grocery store will be to get the ingredients. (yep, don't tell my once a month shopping buddies;)). It sounds yummy and we thank our new friends in Washington for sharing it with us!

Crock Pot Candy

1 16oz. dry, roasted , unsalted peanuts
1 16oz. dry roasted, salted peanuts
1 12oz. package semi sweet chocolate chips
1 bar (4oz) sweetened German chocolate, broken into pieces
3 lbs. (2 24oz. pkgs) white almond bark, broken into pieces.

Put ingredients into 4 or 5qt. crock pot in exact order and cook on lowest setting for 3 hours. DO NOT REMOVE LID!
Turn off and allow to cool slightly.  Mixture will not be melted but will be soft.
Mix thoroughly and drop by teaspoon onto wax paper.  Let cool.
Makes approximately 150-170 pieces.
Notes- Every crock pot cooks differently.  Keep an eye on this as to not burn it. 
            Altering ingredients may alter the quality of the finished product.

If we sneak this in tonight I will for sure post pictures for you!

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

Next important order of business...the winner for our first giveaway-the Child Training Bible Kit. The winner is-

LINDA B

Congratulations Linda! I will be emailing you about shipping. 

A huge thanks to all who entered and to all of our new followers. I wish I could bless you each with a set. Really, I do! I encourage you to order one for yourself and one for a friend...you will not regret it. There is no better word to share with your kids than God's Word!

Coming up this month-

Four new reviews,

Garden update,

Guest blog from my daughter, (did you know her post on modesty has been viewed by over 600 people? Puts me in my place! Haha

Recipes,

And many more ramblings!

Looking forward to spending June with you dear friends!

Fun Friday- Vacation Edition

A quick recipe this morning to start off your weekend:

Chocolate Chip Cheesecake Squares

2 18 oz. packages of refrigerated chocolate chip cookie dough *
3 3oz. cream cheese
3 eggs
1 tsp. vanilla

Spray bottom of 9x13.
Press 1 tube of cookie dough evenly in bottom of pan.
Beat cream cheese, eggs and vanilla until smooth. Pour over cookie dough. Crumble remaining dough over top.
Bake at 350 for 30 minutes.
Chill thoroughly before serving!

Enjoy!
Coming next week- A crock pot dessert!

* We normally make cookies using our milled whole wheat flour, but this is worth cheating on! ;)

And now a little fun-

WHERE IS YOUR FAVORITE PLACE TO VACATION?

Several years ago our family decided to change how we did gifts at Christmas time. Through the years we felt we had let the gift giving get out of hand and had allowed our focus to be shifted in a direction we were not happy about. CP and I do not need more "Stuff" and the kids certainly do not need more toys.

Our solution- let's give memories and not so many things!

So as a family we decided that mom and dad would decide on a vacation destination to surprise the kids with on Christmas day. All the money otherwise spent on trinkets and baubles would now go towards this trip. (We also have a vacation fund we contribute to monthly.)  We encouraged Grandparents to cut back as well and bless us with money to go towards that trip. (The following Christmas we present to them a photo album of the fun we had as a thank you!) Some years have been one big trip, other multiple "mini" trips, but regardless we have created lots of memories, Christmas got refocused and the kids anticipate the big announcement as much as the few gifts we now give.

Some of our favorites...

Dad- Disneyworld

Mom- Creation Museum, Kentucky Horse Park and Air Museum at Wright Patterson Air Force Park

ALP- Deer Valley Ranch

RNP- Disneyworld

Legoman- Disneyworld

CJ- Disneyworld, of course!

We are always looking for new places and ideas!  Take a minute and share with us...where is your favorite place to vacation? 

Fun Friday- Summer Dessert Time!

Good morning!  Despite the fact that it was in the 60s here last night, I am DETERMINED it is summer.  Plus, Roo says this is her favorite dessert and she does not care if it is hot or not, she LOVES it!  So from my mother-in-law's recipe box:

Lemonade Pie

1 graham cracker pie crust

Mix:

1 can condensed milk

8 oz. thawed cool whip

8 oz. thawed frozen lemonade

Pour into crust and freeze!

Wish I had a picture for you, but someone has not made one yet.  We usually try to freeze several at a time, as it is a good go-to dessert if you have unexpected guests come by, or if you just need a dessert for your Fun Friday!

Homemade Laundry Detergent

Hello! I'm the oldest daughter, ALP, and mom asked me to guest post today while she is in surgery. So here we go. =)

The topic of today's post: Home-made Laundry Detergent. 

Let's face it; Laundry detergent is not only expensive but also contains harsh chemicals, artificial fragrances (code for more chemicals), and dyes. A few years ago I started exploring websites and blogs, looking for an easy laundry detergent recipe. It had to meet the following criteria:
1. It had to be easy. (Mom was not totally on board with this yet so complicated recipes were going to be a no-go.)
2. It had to be a powdered recipe. (see number 1. Mom was not going to go for a huge 5-gallon bucket of slime sitting on the laundry room floor. I also didn't like the idea of having to melt soap like so many of the recipes called for)
3. It had to work in a high-efficiency washer.
4. It had to be cost effective. (a tough thing to live up to, as mom was ((and is)) a coupon queen and got laundry detergent at great prices)
5. It had to work. (obviously)
 After some experimentation I have come up with this recipe, which is very close to this recipe.

You will need:

One 4oz. (or close) bar of natural soap. Any will do, such as Kirk's Castile (pictured here), Dr. Bronner's, or Kiss My Face, which can be found in the laundry aisle or in the organic/natural section of your grocery store. Ivory soap can used in a pinch but does contain fragrances. 

Fels Naptha, although recommended by many, contains harsh ingredients and comes with an eye and skin irritant warning - not something I want to use to wash my clothes! If you are looking for a soap to use, read the label and look for something that has only a few ingredients, ones you recognize! Kirk's Castile does list fragrance as an ingredient, but it is that last thing listed and will not make your clothes smell. It is sort of the least of all evils, if you will. =)

 Washing Soda, found in the laundry aisle in a Yellow box.

 Baking Soda (usually cheaper if bought in the baking aisle or the dollar store!),

 and Borax, found in a white box in the laundry aisle. 

Please do not be afraid to make your own laundry soap, it is super easy!

 First, grate (or have your children or siblings or husband grate) the 4 oz. bar of soap with a cheese grater. (oh, and please be sure to wash it after you are done. thank you.)

 You want the flakes to be fairly small, not huge soap shavings.

 See?

You can sort of mash them up if they are too big.

 Next, add 2 cups of Borax,

then add 1 cup of Washing Soda,

and 1 cup of baking soda.

Mix well, stop to take a picture. ;)

Now, this is where you can get fancy and add 2-3 drops of an essential oil to make your clothes smell nice. I have yet to do that. But please feel free. 

Put your laundry detergent in a container. Mine happens to be a vintage glass jar that came from an falling down house on a family farm but a plastic dollar store container works just as well. =) 

 

 You can also make a fancy tag, if you are so inclined. And you are done!

To use: just add 1-2 tablespoons per load. Now, if you are like me, you will want to add a cup. After all, (in my mind) regular laundry detergent works that way and if 2 Tbs. is good a cup will be better, right? Wrong. Regular laundry detergent is watered down so it is cheaper to produce and so you have to use, and therefore buy, more. This detergent is not watered down at all so you do not need nearly as much of it. 1TBS for regular loads and 2 TBS for heavy or super dirty loads like towels or gym clothes. Trust me.  Much more will not get rinsed out, leaving soapy residue on your clothes.

Now for the details.
1. It is safe for top-loading, front-loading, regular, and high efficiency machines.
2. It will not foam and bubble like store bought detergent. This is normal, and makes it safe for HE machines. Trust me, it is still working.
3. It will not make your clothes smell like a forest, spring meadow or rainbow. The smell that we have come to associate with clean is actually a toxic combo of chemicals. Please realize that until you get used to the lack of "clean smell" (aka pink cherry blossoms or lavender dream) you might think the clothes don't smell clean. They are clean, and I promise that you will get use to it. You can, however, add a few drops of an essential oil of your choice if you would like your clothes to smell like something.
4. It makes about 90 loads worth of detergent. Our family of six does a minimum of 9 loads of laundry a week. That means I only make more detergent about every three months, and it only takes 10 minutes to do. (Ok, more if you photograph it.)
5. Cost break-down. I figured it out at one point but I'm not sure where it went (maybe it got washed...). Suffice it to say that we are still using it, so it must have been cheaper than what mom was paying for detergent even using coupons. =)

There you go! Easy, cheap, and natural laundry detergent.

Please continue to keep mom in your prayers and we will keep you up to date with how she is doing!
 Blessings, ALP

Southerners and Shrimp

I am a Southerner...lived most of my childhood in NC.  But, that being said, we often tell people we are Southern traitors...we have lived most of our married life in the west...and we really like it out there.  We like the snow, we like the mountains, we like the wide open spaces, we like the absence of bugs, hurricanes and humidity.  But I do LOVE southern food!  And my sweet Southern friends.  So today I decided to treat you to a Southern recipe from one of my sweetest southern friends, Daphne...who is an amazing cook and a true Southern lady!  (Ask me about her Gumbo recipe sometime)  Apparently her hubby invites friends over and promises them shrimp so she will have to fix this recipe...sneaky, isn't he?!

Cajun Shrimp (Southern Living Cooking School, 1999

1 Oven Bag (large size—14 x 20-inch)

1 Tbsp. all-purpose flour

1 stick butter, melted

1 to 2 Tbsp. Cajun seasoning (I usually use Tony’s and almost always the whole 2 Tbsp. but I am from Louisiana!)

1 Tbsp. Worcestershire sauce

1 Tbsp. lemon juice

2 lb. unpeeled, large shrimp (I usually buy the 2 lb. bag of frozen shrimp that have been deveined and thaw them. I have used fresh shrimp but the frozen have already been deveined)

8 (3 inch) ears frozen corn, thawed

Preheat oven to 350.

Place oven bag in a rectangular baking dish. Add flour to oven bag; twist end of bag and shake.

Add butter, Cajun seasoning, Worcestershire sauce, and lemon juice to the oven bag. Squeeze bag to blend ingredients. Add shrimp and corn. Close the bag with the nylon tie. Turn the shrimp and corn to coat them with the butter mixture. Arrange in an even layer.

Cut 6 (1/2 inch) slits in the top of the bag.

Bake at 350 for 30 minutes or until shrimp are done.

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So it is not chocolate, but it is the next best thing in my opinion.  All I need is a rocking chair, a beach view and Daphne to cook for me...I may be convinced to become a Southerner again...at least for a while.

Cupcakes and a Giveaway!

Everyone loves cupcakes! Right?! You know you do! A friend of mine over at The Hot Pink Polka- Dot even turned them into an AMAZING birthday theme for her beautiful one year old. And because Rachel got so excited, she's a crafty gal, she has put together a cupcake party pack for a giveaway. CUTE, CUTE, CUTE! Visit her site, tell her I sent you, and register to win! Can't wait to hear if one of you wins that adorable pack! In the meantime, here is a yummy recipe she posted from the party. Get cooking, gals!

 

OREO CUPCAKES
Ingredients

1 Package of Oreos
1 Package of Mini Oreos
1 Box white cake mix
1 Cup of water
1/3 Cup of oil
3 Eggs
8 Ounces Cream cheese, at room temperature
6 Tbsp unsalted butter, at room temperature
1 Tbsp Vanilla extract
4 Cups Confectioners sugar, sifted
2 Tbsp Heavy cream


Directions

Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the cake mix, water, oil, and eggs. In a plastic bag, place the unused halves of the oreo cookies you placed in the liners. Using a rolling pin, crush the Oreos. Gently fold in the 3/4 of the crushed Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix. {Reserve the remaining portion of crushed Oreos for the frosting.}

Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed. Gently fold in the remaining crushed Oreos with a rubber spatula until evenly incorporated. Frost the cooled cupcakes and garnish with a mini Oreo.

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Sounds yummy, huh?! Rachel also has three other cupcake recipes on her blog and great pictures so you can see how to do a cupcake party with style! Let me know which ones you try and which one you like best!

Peanut butter + Chocolate= Happy Friday!

A quick recipe for your Friday.  It was brought to me by a friend, Lori C., I think after I gave birth to RNP in Florida.  It has been one of my favorites since because, well, it has two of my favorite things in it!  Enjoy!

Peanut Butter Pie

1/2 C peanut butter

1/3 C milk

3 oz. cream cheese

1 C powered sugar

8 oz. cool whip

1- 9 inch graham cracker pie crust

1-10 oz. jar chocolate fudge sauce

Mix the first 4 ingredients for 3 minutes.  Fold in cool whip and put into crust.  Freeze 4 hours/  Spread chocolate sauce on pie, freeze 4 hours.  EAT!


See 'ya on Monday for a look inside the military life!

Mrs. Arlana's Pizza Dough

Yep, another recipe from our friend Arlana over at Holding the Fortress...we use it a lot.  Really...A LOT!

First let me tell you why I like love it.  It only has 6 ingredients, one of which is water.  Loving it already, aren't you?!  Plus, you do not need to make it way ahead of time...a good thing for those of us who sometimes wait until the last minute to make a menu decision. (not naming names...you know who you are)  If you have time to let it rise great, if not, no prob, Bob!  (Bob the Builder here)  Plus, with this recipe, I often make 1 bar pan sized pizza and freeze 1 or 2 personal sized ones for later.  After doing that several times we have a stack of pizzas in the freezer for a quick lunch or dinner.  (roll out to desired size and freeze each one between two pieces of wax or freezer paper.  To use, pop off paper, top with goodies and stick in the oven.  That easy!)

Kid's are happy- mom is happy! And THAT makes Dad happy!

Here goes:

Pizza Dough

1 TBSP yeast

1 tsp sugar

1 C water

Mix and let rest 5 minutes.

Add:

3 c flour (yes, we use our whole wheat)

2 TBSP oil

1 tsp garlic salt or powder

Mix and form into a ball.  Let rise 5 minutes to 2 hours

Bake pizzas @ 400 degrees 20-25 minutes.  Enjoy!

Visit back on Monday- I'll be sharing how I cut our grocery bill in half!

Happy Friday, friends!