Homemade Laundry Soap {picture tutorial}

Hey Y’all! Marji here with a way to save BIG money on laundry soap. I have been using this homemade laundry soap for a year and I LOVE it!  I learned how to make it at a church meeting. The person who taught us got the recipe from the Duggars (the family with 19 kids)! One batch of it has lasted me a whole year, that is almost $200 in savings for my family. We were going through a large thing of laundry soap a month. With 4 little kids we do lots of laundry and have lots of dirt and stains.  This soap is awesome!! We have a HE machine and it works great in it and you use less than in a top loading machine.

Here is what you need to make it:

• 1 bar Fels-Naptha Soap (other options Ivory for sensitive skin or Pink Zote)
• 1/2 cup Borax
• 1 cup Arm & Hammer Super Washing Soda (NOT baking soda!)
• 5 gallon bucket and lid

I found all the ingredients at my local Kroger Store. I have also seen borax and the washing soda at Wal-Mart. I bought them a year ago and don’t remember the total cost for all 3, but I’m pretty sure it was under $6 for everything and you will get multiple batches from the borax and washing soda.  They sell them all on Amazon, but they are cheaper at your local store. Here is how you make it:

grate bar of soap and add to saucepan with 4 cups of water.

Stir continually over medium-low heat until soap dissolves and is melted

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Recipe: Chicken Pot Pie… Oh My!

One of our favorite meals is chicken pot pie. Not only is a quick and easy meal to pull together at the last minute, it’s delicious too!

A few weeks ago I was able to pick up 6 boxes of Albertsons refrigerated pie crusts on clearance for $.50 a box.  I knew immediately I was going to use one of the pie crusts for a chicken pot pie.  The recipe is pretty straight forward and I have included a bunch of pictures.  If you happen to have a few bottles of Heinz gravy left in your stockpile, this would be a FAB way to use it. Read more

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Chewy Pretzel Bites Recipe

While looking for some Super Bowl appetizer ideas, I came across this recipe at MelsKitchenCafe. These little morsels look delightful to me! I’m thinking these would taste great by themselves or dipped in something like pizza sauce or cheese dip. I also love soft pretzels with cinnamon and sugar on them. So, I wonder if instead of sprinkling the salt on top, you could sprinkle some cinnamon and sugar on them at the end for a slightly sweeter treat.

Chewy Pretzel Bites

Makes about 2 dozen pretzel bites.

*Note: if using active dry yeast, increase the yeast to 1 tablespoon. Proof the yeast in the warm water and sugar (let it bubble and foam – maybe about 5 minutes) before adding it to the flour and salt.

Dough:

• 2 1/2 cups (10 1/2 ounces) all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 2 1/4 teaspoons instant yeast
• 1 cup (8 ounces) very warm water

Topping:

• 1/2 cup (4 ounces) warm water
• 2 tablespoons baking soda
• Coarse salt (optional)
• 3 tablespoons butter, melted

In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes.
Preheat your oven to 500°F. This high heat is what will help those pretzels to brown up perfectly and stay soft on the inside. Prepare two baking sheets by lining them with parchment paper or lightly greasing them.
Transfer the dough to a lightly greased work surface, and divide it into about four strips of equal length. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda in a liquid measuring cup (deep enough to dip the pretzel bites into). Make sure the baking soda is thoroughly dissolved. Sometimes I have a hard time getting the baking soda completely dissolved, so I just lightly stir up the mixture right before adding each pretzel.
Cut each strip of dough into about 6-8 pieces, about 1 to 1 ½ inches in width. You don’t have to be completely exact, just eyeball it. Dip each pretzel bite in the baking soda solution (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
Bake the pretzels for 7-8 minutes or until they’re golden brown. Bake one sheet at a time.
Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave on low heat.

(recipe and photo from melskitchencafe.com)

Queso Blanco Dip

Ingredients

1 1/4 lb White American Cheese (I found Land O’Lakes brand at my deli counter), cut into 1-inch cubes
1/4 cup diced green chiles
2 pickled jalapenos, chopped
1 ounce pickled jalapeno juice
2/3 cup whole milk
1/2 cup cold water
pinch of cumin

Directions

Combine all ingredients in a large microwave-safe bowl. Microwave on high for 5 minutes, stirring after every minute. The mixture will seem watery at first, but will combine into a runny dip once all the cheese is melted. Serve immediately with tortilla chips for dipping. Store leftover dip in the refrigerator. Reheat in the microwave, stirring every 30 seconds until creamy and hot.

Recipe and Photo Credit

Mexican Mess Bean Dip

photo/recipe credit

Will you be watching the Super Bowl next weekend?  Here is a quick and easy crowd pleasing appetizer you can whip up in a jiffy.

Ingredients:

1 (16 ounce) can fat-free refried beans
1 cup salsa
4 ounces green chilies
1 cup cheese, shredded

Directions:

Spray a pie plate.
Mix all ingredients and place in pie plate.
Bake at 350 degrees for about 15 minutes or hot in the center.
Add extra cheese and anything else you want on top.

This recipe is a touchdown!

Gooey S’Mores Treats

I’m sure your Super Bowl feast will likely include all sorts of salty and savory recipes. Here’s a sugary one to balance it out. It’s ridiculously good. Trust me.

Slow Cooker Spinach Dip

Recipe/Photo Credit

Prep Time: 15 min
Cook Time: 2 hours

Directions

Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.

Serve with Ritz, Wheat Thins, Pita Chips, baked tortillas or whatever you like!

 

FREE Appetizer Ideas and Recipes for Game Day

Get a FREE eCookbook with 39 Appetizer and Party Recipes from RecipeLion. Just in time for the Super Bowl!

Some of the recipes include:

• Hot-n-Easy Buffalo Chicken Wings
• Saucy Aloha Chicken Wings
• Cheesecake Factory Bruschetta
• White Mexican Cheese Dip
• Bacon Wrapped Jumbo Party Shrimp
• and More!

My favorite part about the Super Bowl is that it is a reason to get together with friends and eat lots of food. Find lots of  party food ideas and recipes here. Plus, while you’re there, you can enter your email address for more FREE recipes delivered to your inbox in a weekly email.

Make Your Own Whole Wheat Bread! It’s EASY & So Delicious!

I Love Making Homemade Bread for My Family!

I liked the idea of making homemade bread regularly, but nothing had really stuck for me. This summer, I decided I was ready for another attempt at making my own bread. A friend that has been making homemade bread for years recommended this recipe to me. It is from a blog called Everyday Food Storage (Thank you!) and it has been a game-changer for me. I have been making my bread now for several months. It is some of the best whole wheat bread I’ve ever made, plus it is easy. Just throw everything in a good stand mixer and plan to be around for about 3 hours. I do think that every bread recipe has a bit of a learning curve though. While bread recipes are pretty forgiving, bread cooks differently with different pans, ovens, and ingredients. Basically, don’t always expect it to turn out perfect the first time you try a new bread recipe.

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Gather your ingredients…

• warm water
• active dry yeast
• honey or brown sugar (brown sugar freezes in the bread better)
• whole wheat flour
• wheat gluten (see below)
• salt
• nonfat non instant dry milk (see below)
• butter or margarine or oil
• dough enhancer or vinegar & potato flakes (see below)

And equipment…

• measuring spoons and cups
• stand mixer with dough hook
• bread pans (greased)
• rolling pin
• kitchen scale (if you are making two loaves and want them to be perfectly divided, certainly not required)
• clean kitchen towel
• cooling rack

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Cafe Rio Style Burritos

 

Meat

3 lbs Pork Roast
1 can Dr. Pepper
1 cup brown sugar
1 cup salsa
1 teaspoon garlic powder
1 teaspoon ground mustard
salt and pepper

Rice

3 c. rice
3 c. water
2 teaspoons chicken bouillon
2 garlic cloves-minced
1 can diced green chili’s
1/2 cup chopped cilantro
1/2 teaspoon salt
1 tablespoon butter
1/4 cup chopped onion

Dressing

2 cups prepared Ranch Dressing

• 1 cup milk
• 1 cup mayonnaise
• 1 envelope Hidden Valley Ranch Dressing

1/2 cup chopped cilantro
4 small tomatillos {Optional, these enhance the dressing, but if you do not have them on hand you can go without and the dressing still turns out fab}
1/2 tsp. minced garlic
2 T fresh lime juice
1 tsp. Tabasco sauce

Additional Ingredients Needed

1 can black or pinto beans
1 can red/green enchilada sauce {your preference, I prefer green}
2 c. Mexican style cheese
1 Package Large Tortillas

To Prepare Meat: Place pork in the crock pot. Then add all ingredients. Cook on low for 6-8 hours. Shred pork with about an hour left to cook.

To Prepare Rice: Put 3 cups on water on high heat to boil. Add butter and bouillon. Then add remaining “rice” ingredients. Once you water boils add rice. Cover  and reduce heat to low. Cook on low for 20 minutes. Rice makes a lot. We usually serve some of it on the side as well.

Rolling Burritos: Once meat and rice are hot and ready, layer burritos on a tortilla. One layer of pork, then rice, then beans and sprinkle with shredded cheese. Wrap your tortilla and place seam side down.   Cover with enchilada sauce and sprinkle with cheese. Bake at 350° until heated through.

You can combine all of these ingredients to make a lovely salad on the side or as your main dish and forego the tortillas.

To Prepare Dressing: In your blender add milk and mayo. Take your cilantro off the stems and cut slightly, add cilantro and remaining ingredients to the blender. Mix until smooth. If you do not have a blender you can mix by hand but finely chop your cilantro first. If you add tomotillos chop them very fine.

Note: I have corn tortillas pictured in this post. Both flour and corn are good. If you choose corn I like to slightly soften the tortillas slightly cooking on each side in hot vegetable oil before rolling.

Learn how to easily print this recipe.

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