Tried and Trusted

Recipes
by Jeannie Rose
Introduction
In our family, we love to make recipes
that have been recommended by friends
and that have been passed down through
generations.

We have many favorites, and most of

them you’ll find in this eBook.

As well as food recipes, I have also

included some household recipes you
can use to save money, and they are
much more healthy for your family than
some of the products that come from the
supermarket shelves.
From my family to yours, enjoy!
Table of Contents
by Jeannie Rose 1
Introduction 2
Pantry Staples 5
Basic Pancake/Waffle Mix recipe: 5
Aunt Jemima's Pancake Mix recipe 5
Homemade Biscuit Mix (Bisquik) 6
Bread Flour 6
Homemade Taco Seasoning 6
Sloppy Joe Seasoning Mix 7
Italian Seasoning Mix 7
DIY Chocolate Syrup 8
Soups 8
Cheesy Potato Soup 8
Chicken Laksa Soup 9
Ingredients 9
Lasagna Soup 9
Vegetable Cheese Soup 10
Dinner 10
Sweet and Spicy Bacon Chicken 10
 Yummy Chicken Casserole 11
Mexican Chicken Breasts 11
French Chicken Broccoli Supreme 11
Baked Fried Chicken 12
Turkey Bake 12
Brown Sugar Meatloaf 13
Boy Scout BBQ (like Sloppy Joes) 13
Taco cups (These rock!) 14
Pork Ole 14
Garlicky Baked Shrimp 14
Crockpot Recipes 15
Italian Wedding Soup In Crock Pot 15
Crockpot Corn Casserole 15
Sides 16
Best ever Pasta salad! 16
German Potato Salad 16
CopyCat Red Lobster Cheddar Bay Biscuits
17
Yummy Onions 17
Desserts 17
Hobo cobbler 18
 Real Easy Cobbler 18
Blueberry Delight 19
Apple Pie Egg Rolls 19
Layered Banana Dessert 20
Fruit Salad 20
Snacks 20
Chex Muddy Buddies (aka "Trash" when I
was growing up... or "Puppy Chow") 20
Biscuit Donuts 21
Baked Goods 21
Oh Henry Bars 21
7 Layer Cookie 21
Chocolate Chip Cookies 22
Chocolate Oat Cookies 22
Cool Whip Cookies 22
Homemade Granola Bars 23
Oatmeal Raisin Cookies 23
Crunchy Date Rounds 24
3 2 1 Cake 24
Breads 24
Traditional White Bread 24
 Traditional White Bread 26
No-Knead Bread 26
Hawaiian Bread 27
Bagel Bread 27
Peanut Butter Snack Bread 28
KFC Buttermilk Biscuits 28
Carmel Apple Bread 28
Gluten-Free Brown Rice Bread 29
Drinks 29
Starbucks Caramel Mocha 29
Household recipes 30
Homemade Stain Remover (Shout) 30
Home Made Dishwasher Detergent 30
Liquid Dishwashing Soap 31
Homemade laundry soap 31
Home Made Kitchen/Bath Cleanser 32
Toilet Bowl Blaster 32
How to Clean Your Washing Machine: 32
Homemade Air Fresheners 32
Homemade Hair Detangler 34
Pantry Staples
Basic Pancake/Waffle
Mix recipe:

With this easy make-ahead dry-mix

recipe, you need only add a few wet
ingredients to enjoy fluffy homemade
waffles and pancakes any time of the
day, any day of the week. Keep it fresh:
Label the mixes — include recipe and
date — and store in a cool, dry place in
airtight receptacles; they'll stay fresh for
four to six months.

Yields: 4 cups mix

Total Time: 16 min
Ingredients
3 1/2 cup(s) flour
1/4 cup(s) sugar
4 teaspoon(s) baking powder
2 teaspoon(s) baking soda
1 teaspoon(s) salt

Place the flour, sugar, baking powder,

baking soda, and salt in a large mixing
bowl and stir, using a whisk, to
thoroughly combine. Transfer to a clean,
dry canister fitted with an airtight lid.
Store for up to 3 months.
For pancakes: Heat a griddle over high
heat. Place 1 cup mix in a medium
mixing bowl. Beat 1 egg, 1 Tablespoon
melted butter, 1/2 cup buttermilk, 1/2
cup milk, and 1/4 teaspoon vanilla
together and stir into the dry mix until
just combined. Let the mixture rest for 1
to 2 minutes. Reduce heat to medium-
low. Lightly brush the griddle with
canola oil or butter. Pour 1/3 cup batter
for each pancake, leaving 2 inches
between each one. Cook until bubbles
form on the pancake surface and the
underside is golden, about 5 minutes.
Flip pancakes and cook until golden,
about 2 more minutes.
Makes six 4-inch pancakes.

For waffles: Heat a waffle iron

according to manufacturer's instructions.
Place 1 cup mix in a medium mixing
bowl. Beat 1 egg, 1 Tablespoon melted
butter, 3/4 cup buttermilk, and 1/4
teaspoon vanilla together and stir into
dry mix until just combined.
Lightly oil the iron plates, add batter
(waffle iron capacities vary), and cook
until waffles are golden brown and
crisp, about 5 minutes.

Makes four 5-inch square waffles.

Aunt Jemima's
Pancake Mix recipe

Ingredients:
3 cups nonfat dry milk
2 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup almonds, finely ground
2/3 cup baking powder
1/2 cup granulated sugar
1 teaspoon salt

In a large bowl, stir all ingredients

together until well blended.
Store in a resealable plastic bag.

Yields about 7 1/2 cups pancake mix,

enough for 3 batches of pancakes.

To make pancakes: In a medium bowl,

combine 2 1/2 cups pancake mix, 1 1/4
cups water, 1 egg, and 2 Tablespoons
vegetable oil. Stir just until moistened.
Heat a greased griddle over medium
heat.

For each pancake, pour about 1/4 cup

batter onto griddle and cook until top of
pancake is full of bubbles and underside
is golden brown. Turn with a spatula and
cook until remaining side is golden
brown. Re-grease griddle as necessary.
Homemade Biscuit
Mix (Bisquik)

Ingredients
9 cups all-purpose flour
1/4 cup baking powder
1 Tablespoon salt
2 cups shortening

In a large bowl, combine the dry

ingredients. Cut in shortening until the
mixture resembles coarse crumbs. Store
in an airtight container in a cool dry
place or in the freezer for up to 8
months.
Bread Flour

Add one Tablespoon of wheat gluten for

every cup of white flour. Stir until the
flour and gluten are thoroughly mixed
and you have your own bread flour!

You can buy a box of wheat gluten at the

grocery store in the baking aisle or in the
"special diet needs" section.
Homemade Taco
Seasoning

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
1 teaspoon black pepper

In a small bowl, mix together chili

powder, garlic powder, onion powder,
red pepper flakes, oregano, paprika,
cumin, salt and pepper. Store in an
airtight container.

We use about 3 Tablespoons to every lb.

of ground beef. You can add more or
less depending on your taste. (It doesn't
turn as red as packet seasoning - but still
has the flavor - so taste as you go)
Sloppy Joe Seasoning
Mix

Ingredients
1 Tablespoon instant minced onion
1 teaspoon dried green pepper flakes
1 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon instant minced garlic
1/4 teaspoon dry mustard
1/4 teaspoon celery seed
1/4 teaspoon chili powder

Combine onion, green pepper flakes,

salt, cornstarch, garlic, dry mustard,
celery seed, and chili powder in a small
bowl until evenly distributed.

Yield: About 3 Tablespoons of mix,

enough for 6 servings of sloppy joes

To make Sloppy Joes:

Brown 1 pound lean ground beef in a
medium skillet over medium-high heat.
Drain excess grease. Add Sloppy Joe
seasoning mix, 1/2 cup water, 1 (8-
ounce) can of tomato sauce and bring to
a boil. Reduce heat and simmer 10
minutes, stirring occasionally. Serve
over toasted hamburger buns.
Makes 6 servings
Italian Seasoning Mix

Ingredients
2 Tablespoons dried basil
2 Tablespoons dried oregano
2 Tablespoons dried thyme
2 Tablespoons dried marjoram
1 Tablespoon dried rosemary
1 Tablespoon dried sage

In a food processor, combine basil,

oregano, thyme, marjoram, rosemary and
sage. Blend for 1 minute, or until desired
consistency is achieved.
DIY Chocolate Syrup

Ingredients
1¼ cups sugar
1 cup unsweetened cocoa powder
1 cup water
¼ teaspoon. salt
2 teaspoon. vanilla extract

In a medium saucepan, combine the

sugar and cocoa powder and whisk
briefly to break up any lumps. Stir in the
water and salt and bring to a boil over
medium-high heat, stirring frequently.
Once the mixture reaches a boil, reduce
the heat to medium-low and let simmer
until slightly thickened, about 5 minutes.
Remove from the heat and let stand for 5
minutes. Stir in the vanilla. Store in the
refrigerator.
Soups
Cheesy Potato Soup

Ingredients
3 cups peeled and cubed potatoes
1/2 cup chopped celery
1/2 cup chopped onion
1 cube chicken bouillon
1 cup water
1 teaspoon dried parsley
1/2 teaspoon salt
1 pinch ground black pepper
2 teaspoons all-purpose flour
1 1/2 cups milk
1 1/2 cups shredded American cheese
1 cup chopped ham
In a large stock pot add potatoes, celery,
onion, chicken bouillon, water and
parsley flakes. Season with salt and
pepper and simmer until vegetables
become tender.
In a separate bowl mix flour and milk.
Once it is well blended, add to soup
mixture and cook until soup becomes
thick. Stir in cheese, cooked ham or
hamburger and simmer until cheese is
melted.

Cook’s note: I'm lazy and cook mine in

the crockpot ... Just watch it or the
potatoes will turn to much and you
have cream of potato soup with chunks
of ham... true story...
Chicken Laksa Soup
Ingredients
2 large skinless, boneless chicken
breasts halves
2 Tablespoons of light olive oil
Sea salt and freshly ground black pepper
½ cup Laksa paste
3 Tablespoons fresh lemon or lime juice
3 cups coconut milk
3 cups chicken stock
2 cups cherry tomatoes
6 oz. thick dried rice noodles
1 cup pineapple pieces, about ½ inch
1 small cucumber, peeled and sliced
2 tablespoons chopped fresh mint leaves
¼ cup fresh cilantro leaves
¼ cup crisp fried shallots
1. Brush chicken breast with two
teaspoons oil. Heat a cast iron skilled
or stovetop grill pan over high heat until
very hot, about 4 minutes. Cook chicken
breasts until tender and cooked through,
4-5 minutes on each side. Season to
taste with salt and black pepper.
Remove from heat and set aside.
2. Heat remaining oil in large saucepan
over medium-high heat. Stir in Laksa
paste and cook until fragrant, 4-5
minutes, stirring frequently. Add lime
juice, coconut milk and chicken stock;
and stir until mixture is thoroughly
combined. Reduce heat to medium and
simmer for 10 minutes stirring
occasionally. Add tomatoes and simmer
for another 5 minutes.
3. Place noodles in a large bowl and add
boiling water to cover. Allow to stand
until noodles are soft, about 3 minutes.
Drain noodles, rinse under warm water
and set aside.
4. Slice chicken breast into thin slices.
Spoon noodles into individual bowls
and ladle soup over them. Top with
remaining chicken slices and other
ingredients, finishing with a sprinkle of
thinly sliced shallots. Serve
immediately.
Serves 4.
Lasagna Soup

Ingredients
1 lb Hamburger
1/2 cups chopped onion
1 pkg lasagna dinner
5 c. water (I usually have to add more)
14 1/2 oz can diced tomatoes
7 oz. whole kernel corn
2 Tbsp grated Parmesan Cheese (I use
some on top too)
1 small zucchini, chopped

Cook beef and onion until meat is done,

drain. Add contents of lasagna sauce
mix, water, tomatoes and corn and bring
to a boil. Reduce heat and cover.
Simmer for 10 minutes, stirring
occasionally. Add the noodles and
zucchini and 2 Tbsp Parmesan. Cover
and simmer for 10 minutes more or until
noodles are done. Serve pipping hot
with Parmesan Cheese over top. Makes
10 servings.
Vegetable Cheese
Soup
Ingredients
4 chicken bouillon cubes
1qt. of water
1 diced onion

Cook 20 min. with the lid on

Add 2 1/2 c. diced potatoes

1c. diced carrots
1 lg. pkg frozen mixed vegetables
Cook 30 min. with lid on

Add 2 cans cream of chicken soup, 1#

Velveeta cheese
Add pepper if you wish, but has plenty
of salt with bouillon and cheese.
Heat through and serve
Dinner
Sweet and Spicy Bacon
Chicken

Ingredients
4 chicken breasts cut in thirds (12
pieces)
Bacon slices
Salt and pepper to taste
Garlic powder
Chili powder
Brown sugar

Cut each breast into 3 pieces, season all

the chicken with the spices, then wrap a
bacon slice around each piece, roll in
brown sugar and place into an oven
proof dish....make sure you have some
olive oil in the dish too, 2 or 3
Tablespoons is fine (I skipped this since
I grilled them.)

Bake at 400 degrees for 30 to 40 minutes

or until chicken is cooked through and
bacon is nice and brown and crispy.
Delicious served with mashed potatoes.
Yummy Chicken
Casserole

Mix together 1 can each of cream of

mushroom, celery and chicken soup.
Take 2-3 boneless skinless chicken
breasts and cut up into mixture. Add 1
1/2 cups of white rice. Mix well, pour in
casserole dish. Cook at 350 degrees for
30 minutes. I take it out and stir, put back
in for another 15 minutes. You can top it
with your choice of cheese until melted.
Serve with veggies!
Mexican Chicken
Breasts

Ingredients
Chicken breasts (I usually cut them in
half the long way to thin them out)
Lemon Pepper Marinade
Refried Beans
Tortilla Chips

Let chicken marinate (I do all day) in the

fridge. Put some oil in a skillet and
place the chicken breasts and marinade
in too. I usually cook on Medium/High,
place lid on skillet. Flip the breasts a
couple times until done. Warm refried
beans in pot. When everything is cooked
thoroughly, spoon refried beans on a
plate (about a 6” circle), smooth it out,
crunch up a handful of Tortilla chips on
top of the beans, then place the chicken
breasts on top of that! It also tastes
really good with tomatoes cubed on top
or peppers!
French Chicken
Broccoli Supreme

Ingredients:
1 lb. fresh broccoli (Break in pieces,
and steam for 2 minutes)
3 cups cooked chicken breasts – broken
up in small pieces
3 cups grated cheddar cheese divided
2 tubes Ritz Crackers
1 stick melted butter
1 Tablespoon poppy seeds

SAUCE:
1/3 cup butter- melted
1/4 cups cornstarch, dissolved in 1/2
cup COLD water
1/3 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1 1/2 cups of the above cheddar cheese

In greased 13×9” pan, layer the broccoli

and chicken, then set aside. In saucepan
over medium heat, combine the melted
butter, cornstarch dissolved in water,
chicken broth, seasonings, and milk. Stir
well, and continue stirring until sauce
has thickened. Turn heat down to low,
and add 1 1/2 cups grated cheddar
cheese. Stir until melted. Pour over the
chicken and broccoli. Top with 1 1/2
cups grated cheddar cheese.

Melt the butter, and add the poppy seeds,

and stir well. Crush Ritz crackers in
large Ziploc bag with a rolling pin.
Don’t crush too small. Add crumbs to
the melted butter. Sprinkle crumbs over
the top of the grated cheese.

Bake uncovered at 350 degrees for about

30 minutes, or until hot & bubbly.
Baked Fried Chicken

Place thawed chicken breast tenderloin

strips in a bowl of milk. Let soak for 20-
30 min.

Mix in a Gallon Size Ziploc or Large

Bowl:
1/2 teaspoon Salt
1 Tablespoon Season All
3/4 teaspoon pepper
1 cup flour
2 teaspoon paprika

Preheat oven to 400 degrees. Cut 1/2

stick of butter into a few pieces and
place in a 9x13” pan. Melt butter in pre-
heated oven.

Spread melted butter around the bottom

of the pan. Lightly spray the pan, if
needed, to make sure that there are no
dry spots.

Shake excess milk off of chicken and

completely coat each piece with the
seasoning mix. You can either shake the
chicken in the bag, until coated, or dip
each piece in the bowl until coated.
Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of

chicken and continue cooking for 20
more minutes, or until cooked through.
Turkey Bake

Ingredients
4 cups cubed leftover cooked turkey
3 cups leftover prepared stuffing
3/4 cup mayonnaise
1/2 cup dried cranberries (optional)
3 cups leftover mashed sweet potatoes
or yams
2 cups mini marshmallows
1/2 cup chopped walnuts

Preheat oven to 375°. Spray 8” baking

dish with nonstick cooking spray; set
aside.
Combine turkey, stuffing, mayonnaise
and cranberries in large bowl. Turn into
prepared dish; top with potatoes.

Bake 20 minutes. Top with

marshmallows, then walnuts. Bake an
additional 10 minutes or until
marshmallows are golden and puffed.
Brown Sugar Meatloaf

Ingredients
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker
crumbs

Preheat oven to 350 degrees F (175

degrees C). Lightly grease a 5x9” loaf
pan.
Press the brown sugar in the bottom of
the prepared loaf pan and spread the
ketchup over the sugar.
In a mixing bowl, mix thoroughly all
remaining ingredients and shape into a
loaf. Place on top of the ketchup.
Bake in preheated oven for 1 hour or
until juices are clear.

Cook’s Note: I use homemade bread

crumbs in place of the cracker crumbs
and put the brown sugar and ketchup
on the top because I have one of those
pans with the holes in the bottom so the
fat drains.
Boy Scout BBQ (like
Sloppy Joes)

Ingredients
2 lb hamburger
1 (12 oz) can corned beef (I buy at Aldi)
1 (14 oz) bottle ketchup
1 cup water
3 Tablespoon sugar
1/2 package sloppy joe mix
salt & pepper to taste

Brown meat & drain. Add all other

ingredients. Simmer 1 hour. OR 3 hours
on low in crockpot. Makes about 1/2
gallon.
Taco cups (These
rock!)

Ingredients
2lb ground beef browned and drained
2 envelopes of your favorite taco
seasoning
Philadelphia Cooking Cream (Santa Fe
style)
Wonton or egg roll wrappers(if you use
egg roll wrappers cut into quarters)
Mexican blend shredded cheese
Mini muffin pan

Preheat your oven to 350 degrees

After you've browned off your ground
beef and drained it (I rinse mine as well)
add the taco seasoning with about half
the water it calls for and stir in let it
cook a few minutes then add about 3
Tablespoons of the cooking cream and
mix in. Meanwhile fit the won ton or egg
roll wrappers in to each mini muffin
compartment.

Just before filling stir in about a

generous handful of the shredded cheese
into the meat mixture then fill each
wonton shell with about a teaspoon or so
of the filling and top with a sprinkle of
the shredded cheese.
Bake for 5-7 minutes or until the
shredded cheese is all melted.

Cook’s Note: My kids love these they

are fairly fast and great finger food!
They are yummy!!!
Pork Ole

Ingredients
1/4 lb pork chop suey meat (pork cut
into thin strips)
1 Tablespoon taco seasoning
1 Tablespoon olive or vegetable oil
1/4 cup chunky salsa
1 Tablespoon peach preserves
Flour Tortillas

In a resealable plastic bag, combine

pork and taco seasoning; toss to coat. In
a saucepan, brown pork in oil over
medium heat. Stir in salsa and peach
preserves. Bring to a boil. Reduce heat;
cover and simmer for 10-15 minutes or
until pork is tender. Serve with
Tortillas.
Garlicky Baked
Shrimp

Ingredients:
1 lb. raw shrimp, deveined and peeled
4 cloves garlic, minced
2 Tablespoon. white wine
salt and pepper
1/4 cup (4 Tablespoons) melted butter
1/2 cup Panko bread crumbs
2 Tablespoon. fresh Italian-leaf parsley,
chopped
half of a lemon (optional)

Preheat oven to 425 degrees F.

In a bowl, combine the shrimp, garlic,
and white wine. Stir to combine, then
pour into a baking dish. Spread out
evenly, and then season with salt and
pepper.

In another bowl, use a fork to mix melted

butter, Panko, and parsley until well
combined. With your fingers, sprinkle
the mixture evenly in the baking dish
over the shrimp.

Transfer dish to oven and bake until the

shrimp are pink and opaque, about 15-18
minutes.
Crockpot Recipes
Italian Wedding Soup
In Crock Pot

Ingredients
12-15 1/2 oz frozen meatballs
(quartered)
6 cups Chicken Broth or 4 cans
1/4 cup chicken, chopped up. (one
chicken breast)
1/2 cup carrot, Diced small
1/2 cup celery, Diced small
1 bunch spinach, (stems removed)
Garlic Salt, to taste
lemon pepper, to taste
1/4 cup Romano cheese
1/4 cup tiny pasta, add during last hour
of cooking

Pop the meatballs in the microwave for

a minute or two on defrost, so you can
quarter them. Combine all ingredients in
crock pot and cook all day on low or 3
hours on high.
Crockpot Corn
Casserole

Ingredients
1 (8 ounce) package cream cheese,
softened
1/3 cup sugar
1 cup milk
1/2 cup egg substitute
2 Tablespoons butter, melted
1 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
2 1/3 cups frozen corn, thawed
1 (14.75 ounce) can cream-style corn
1 (8.5 ounce) package corn bread/muffin
mix

In a large mixing bowl, beat cream

cheese and sugar until smooth. Gradually
beat in milk. Beat in the egg substitute,
butter, salt, nutmeg and pepper until
blended. Stir in corn and cream-style
corn. Stir in corn bread mix just until
moistened. Pour into a greased 3-qt.
slow cooker. Cover and cook on high for
3-4 hours or until center is almost set.
Sides
Best ever Pasta salad!

Ingredients
16 oz rainbow rotini pasta
Vegetables of your choice cut up

Dressing
1 cup sugar
1 1/2 cup oil
1/2 cup Vinegar
1 1/2 t. salt
1 1/2 t. pepper
2 T. Parsley Flakes
1 T. garlic powder
1/2 t. accent
Cook pasta, place in big bowl with cut
up veggies. Add all the ingredients for
dressing in separate bowl and whisk
together. Pour dressing over pasta and
veggies and stir. Place in refrigerator
and every few hours stir it!

Cook’s Note: Make it a day ahead! I

have been making this for years and
everyone loves it!
German Potato Salad
1. Cook about 10-12 medium
potatoes and 4 eggs. Peel and slice
into a bowl.
2. Fry 6-10 slices of bacon and chop.
Reserve about 6-8 Tbsp. bacon
grease.
3. Add 4-5 Tbsp. vinegar and 4-5
Tbsp. sugar to grease and bring to a
boil -- boil for a minute or two.
4. Season potatoes and eggs with salt
and pepper.
5. Add 1 large or 2 medium chopped
onions.
6. Pour hot liquid over and mix.

Cook’s Note: You could substitute olive

oil for the bacon grease (and use less
of it). To make it lower sodium, you
might use less bacon or add less salt.
To make it lower sugar and more sour,
you could use less sugar.
CopyCat Red Lobster
Cheddar Bay Biscuits

Ingredients
1 pack buttermilk biscuit mix (I used
Bisquik, about 1 1/2cups)
1 1/2cups shredded cheddar cheese
1/2 cup milk
2 Tablespoon butter
1 Tablespoon oregano (you can omit or
use less)
3/4 teaspoon garlic salt

1. Preheat oven to 400F. Spray cooking

sheet with non-stick spray.
2. Put biscuit mix, cheese and milk in a
bowl and mix well to form a sticky
dough.
3. Using spoon, drop lumps of dough
onto cookie sheets 1.5in apart. Bake for
10min.

4. In a bowl, melt butter and mix with

oregano and garlic salt.
5. When the timer goes off, take them out
and brush with butter mixture and bake
5min at 400F and another 5-6min at
350F.
Yummy Onions

Ingredients
2 Tablespoon extra virgin olive oil
(evoo)
1 large onion
1 teaspoon garlic powder
1 teaspoon seasoned salt
1/2 teaspoon pepper
3 Tablespoon A1 sauce

Put evoo in saucepan, add spices, slice

up onion and add to hot oil and spice
mix in pan. Stir until onion is completely
covered in spices. Add A1 sauce, cook
until onions are done and liquids are
caramelized.

Cook’s Note: just an FYI these are

estimated measurements as I do not
ever actually measure out anything
when I cook. I go by sight so add to
your hearts content.
Desserts
Hobo cobbler

Ingredients
1 can pie filling
1 box cake mix
1 stick butter

Grease a 12x7 pan. Pour pie filling.

Sprinkle cake mix over pie filling,
distributing evenly. Melt butter until
liquified, pour over cake mix, making
sure a thin layer is evenly over entire
pan. Bake in oven for 1 hour at 350
degrees.
Suggested combinations:
Blueberry pie filling
Yellow cake mix
Sprinkle coconut flakes on top after
butter

Strawberry pie filling

Funfetti cake mix

Cherry or strawberry pie filling

Chocolate or fudge cake mix
once cooled sprinkle w sifted powdered
sugar

Apple pie filling

Yellow cake mix
Sprinkle with 1/4 cup cinnamon sugar
after butter
Top with cool whip or ice cream
Real Easy Cobbler

1 stick butter
3/4 cup flour
pinch of salt
2 teaspoons baking powder
1/4 cup milk
1 can sliced peaches or other fruit

Melt butter in deep baking dish.

Combine flour, sugar, baking powder
and salt, then stir in milk.

Pour over melted butter, but do not stir.

Spoon fruit over flour mixture and again,
do not stir (do not drain fruit)

Bake at 350 degrees for 1 hour.

Blueberry Delight

Ingredients
Crust
20 graham crackers
1/2 cup melted butter
1/2 cup sugar
1 Tablespoon water

Filling
8 oz cream cheese
2 eggs
1/2 cup sugar

1 can blueberry pie filling

Spread crust in 7x11 baking dish. Beat
cream cheese mixture until fluffy and put
on crust. Bake and then cool. Spread pie
filling over the top. Serve with or
without whipped cream. 350 degrees for
20 minutes.
Apple Pie Egg Rolls

Ingredients:
1 Tablespoon butter
3 cups apples, peeled, cored, and diced
1/4 cup brown sugar
1/2 teaspoon cinnamon
5 egg roll wrappers
vegetable oil for frying
for garnish:
1 Tablespoon sugar mixed with 1/4
teaspoon cinnamon

In a medium size pan, melt butter, add

apples, brown sugar, and cinnamon.
Cook over medium-high heat, stirring
often until apples are tender. Pour into a
bowl and place in the refrigerator to
cool, about 3o minutes.

Place about 2 tablespoons of apple

filling into each egg roll wrapper, wet
edges of wrapper with water, roll up
sealing edges. Repeat with remaining
ingredients.

Heat oil to about 350 degrees, add egg

rolls two at a time, turning to cook all
sides, remove to paper lined plate and
sprinkle with cinnamon sugar. Repeat
with remaining egg rolls.
Serve with vanilla ice cream and
caramel sauce, it’s good!
Layered Banana
Dessert

Ingredients
1 1/2 cups cold fat-free milk
1 (3.4 ounce) package instant vanilla
pudding mix
1 (8 ounce) container frozen reduced-fat
frozen whipped topping, thawed
18 cinnamon graham crackers squares
2 medium firm bananas, sliced

In a bowl, whisk milk and pudding mix

for 2 minutes. Let stand for 2 minutes or
until soft-set. Fold in half of the whipped
topping. Place nine graham cracker
squares in an ungreased 8-in. square
dish. Top with half of the pudding
mixture and half of the banana slices.
Repeat layers. Spread with remaining
whipped topping. Cover and refrigerate
for at least 1 hour before serving.
Fruit Salad

1~2 can peaches

1 bag of frozen strawberries
2 bananas sliced up

Put in Tupperware bowl and mix. You

can either eat it by itself of use a
whipped topping for a dessert.
Snacks
Chex Muddy Buddies
(aka "Trash" when I
was growing up... or
"Puppy Chow")

Ingredients
9 cups Rice Chex®, Corn Chex®,
Chocolate Chex® or Honey Nut Chex®
cereal
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
Into large bowl, measure cereal; set
aside.

In 1-quart microwavable bowl,

microwave chocolate chips, peanut
butter and butter uncovered on High 1
minute; stir. Microwave about 30
seconds longer or until mixture can be
stirred smooth. Stir in vanilla. Pour
mixture over cereal, stirring until evenly
coated. Pour into 2-gallon resealable
food-storage plastic bag.

Add powdered sugar. Seal bag; shake

until well coated. Spread on waxed
paper to cool. Store in airtight container
in refrigerator.
Biscuit Donuts

Ingredients
Canned biscuits (anything BUT the
flakey layer kind).
Melted butter in a shallow bowl (4
Tablespoons per 8 biscuits give or take)
Sugar & Cinnamon in a shallow bowl.
Mixed together in your favorite
proportions...I like a nice medium brown
mixture.

Veggie oil to fill your pan up to about

1/2in or so.
Heat up oil for a few minutes on medium
heat.
While it is heating up, cut holes in the
donuts with a cookie cutter or some
other circular object (stars or hearts
would be cute too!)

When one side is golden brown, flip

with tongs. When that side is golden
remove from oil and place on a paper
towel lined pan or plate.
When the donuts have cooled enough to
handle...using your fingers dip one side
in the melted butter, let the excess drip
off, dip in cinnamon and sugar mixture.
Get it nice and coated. Flip over and
repeat for the other side.
Baked Goods
Oh Henry Bars

Ingredients
1 Cup Karo syrup
1 Cup sugar
1 Cup peanut butter
6 Cups Rice Krispies
1 12 oz bag chocolate chips
1 12 oz bag butterscotch chips

Bring sugar and Karo to a boil. Add

peanut butter, stir until melted. Add Rice
Krispies, stir. Pour in jellyroll pan.
Frost with melted chips! FABULOUS!
7 Layer Cookie

Ingredients
1 stick Oleo, melt in 9x13 pan
1 Cup graham cracker crumbs
1 Cup chocolate chips
1 Cup butterscotch chips
1 Cup coconut
1 can Eagle brand milk
1 1/2 Cup nuts

Place layers in pan in order listed. Bake

for 350 degrees 30 min, cut while warm!
Chocolate Chip
Cookies

Ingredients
1/2 cup sugar
1/2 cup brown sugar
1/3 cup margarine (the stick kind)
1/3 cup shortening
1 egg
1 teaspoon vanilla
1 1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 to full bag of chocolate chips
Preheat oven to 350. Mix sugar,
margarine, shortening, egg & vanilla.
Stir in remaining ingredients. Drop onto
cookie sheet. Bake for 8-10 minutes.

Cook’s Note: If you don't have stick

margarine - use double shortening.
Don't use the soft tub margarine.
Chocolate Oat Cookies

Sift together 1 Cup sifted all purpose

flour, 1/2 teaspoon soda, 1/2 teaspoon
salt and 1 Cup sugar in bowl. Add 1/2
Cup butter or margarine, softened, 1 egg,
1 teaspoon vanilla and 2 1 oz squares of
unsweetened chocolate melted and
cooled. Blend mixture until smooth,
about 2 minutes (dough will be very
stiff) Add 1 Cup quick cooking rolled
oats and 1/2 Cup chopped pecans,
mixing throughly until dough is well
blended.

Shape by hand or drop from a teaspoon

onto greased cookie sheet. Flatten with
the bottom of a glass dipped in flour.
Bake at 350 degrees about 12 minutes.
Makes about 3 dozen!
Cool Whip Cookies

Ingredients
1 box of cake mix(strawberry or lemon
taste amazing)
1 egg
1 tub of Cool Whip (room temp)

Preheat oven to 350 degrees. Mix all

ingredients together until the cake mix is
no longer chunky. Drop about 1-1 1/2”
balls on LIGHTLY greased cookie sheet
(parchment paper works best on sheets).
Bake for about 10-12 minutes or until
they are getting darker on the edges. If
you want them to look pretty, sprinkle
some powdered sugar on top.
Homemade Granola
Bars

Ingredients
1/2 cup packed brown sugar
1/3 cup peanut butter
1/4 cup corn syrup
1/4 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups quick-cooking oats
1/4 cup sunflower kernels
1/4 cup raisins
3 Tablespoons toasted wheat germ
1 Tablespoon sesame seeds
1/2 cup semisweet chocolate chips
In a small mixing bowl, combine the
brown sugar, peanut butter, corn syrup,
butter and vanilla. Stir in the oats,
sunflower kernels, raisins, wheat germ
and sesame seeds. Fold in chocolate
chips.

Press into an 8” square baking dish

coated with nonstick cooking spray.
Bake at 350 degrees F for 15-20 minutes
or until set and edges are browned. Cool
completely on a wire rack. Cut into bars.

Cook's Note: These granola bars are

best if allowed to stand, covered, for 1
day before serving.
Oatmeal Raisin
Cookies

1 Cup shortening
1 1/2 Cups brown sugar
2 eggs
1/2 Cup buttermilk or sour milk
1 3/4 Cups sifted all purpose flour
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3 Cups quick cooking rolled oats
1 Cup raisins
1/2 Cup chopped walnuts
Cream shortening, sugar and eggs
together until light and fluffy. Stir in
buttermilk. Sift together dry ingredients,
stir into creamed mixture Stir in oats,
raisins and nuts. Drop from tablespoon
2” apart on lightly greased cookie sheet.
Bake at 400 degrees about 8 minutes.
Cool slightly. Remove from pan. Makes
about 5 dozen cookies.

Cook’s Note: Sometimes I use

chocolate chips in place of nuts and
raisins for oatmeal chocolate chip
cookies!
Crunchy Date Rounds

Ingredients for Double Recipe

1 Cup butter or margarine
1 Cup sugar
1/2 Cups brown sugar
2 eggs
2 teaspoon vanilla
2 Cups sifted flour
1 teaspoon baking powder
1/2 teaspoons baking soda
1 teaspoon salt
1 Cup chopped walnuts
2 Cups snipped dates (I use the sugar
coated ones)
3 Cups Frosted Flakes coarsely crushed
(1/2 c crushed)
Combine butter, sugars, eggs and vanilla
beat well. Sift together flour baking
powder, soda and salt gradually add to
creamed mixture, blending well. Stir in
nuts and dates. Drop from teaspoon into
cereal, rolling to coat well Bake about 2
inches apart for 10~12 minutes at 375
degree oven. Makes 6 dozen! Enjoy!
3 2 1 Cake

Take an angel food cake mix, and a other

flavor cake mix (strawberry, chocolate,
whatever) and mix the 2 mixes (dry
only) together in a big Ziploc bag. Then
here is where the 3 2 1 comes in, take 3
Tablespoons of the mix, 2 Tablespoons
water and mix in a cereal bowl, or even
coffee cup and place in microwave for 1
minute and then you will have a
individual portion cake.
Breads
Traditional White
Bread
(makes 2 two-pound loaves)

Ingredients:
3 cups warm water
1 1/2 Tablespoons sea salt (or kosher
salt)
1 1/2 Tablespoons dry yeast6 1/2 cups
all-purpose flour

1. Pour three cups of warm water into 5

quart capacity stand mixer bowl (you
will be using the dough hook
attachment.) Add the salt. Gently pour
in the yeast. Add flour.

2. Turn on mixer to lowest speed until

ingredients are blended. Turn up speed
one notch. Dough will start to form a
ball. Turn off mixer and remove the
bowl. Scrape remaining dough off the
hook. This mixing process will take
approximately one minute.

3. Cover the bowl with a lid that

doesn’t seal completely. Let the dough
rise for approximately two hours.
Dough will be sticky.
4. Prepare your baking containers. You
can use a stone or bread pans, etc. To
prevent the bread from sticking, cover
the bottom with cornmeal, flour or
oatmeal. You can also use parchment
paper.

5. Remove a large chunk of dough,

about the size of a small cantaloupe.
(You can also weigh the bread on a
kitchen scale. It should weigh roughly
two pounds.) Pull the dough together
with your hands, making a rough ball and
place it in or on the container.

6. Let the bread rest for approximately

60 minutes.

For bread pans:

7. Heat the oven to 350 degrees. Place
a broiler tray/pie pan/casserole pan on
the lowest shelf. Take a serrated knife
and cut slashes into the top of the dough.

8. When the oven is ready, pour a cup

or more of hot water into the broiler/pie
pan, etc. Then add the bread pan. Bake
for 60 – 70 minutes.

9. Cool bread on a cooling rack.

For stone:
7. Heat the oven to 450 degrees. Place
a broiler tray/pie pan/casserole pan on
the lowest shelf. Take a serrated knife
and cut slashes into the top of the dough.

8. Bake bread for 30-35 minutes.

9. Cool bread on a cooling rack.

Cook’s Note: You can substitute

different flours, etc. in for the 6 1/2 cups
of white flour. To do substitutions, add
4 cups white flour and then 2 1/2 cups of
other flour, etc. For example add 4 cups
white flour and 2 1/2 cups whole wheat
flour. Or 4 cups white flour and 2 1/2
cups oatmeal.
You can also substitute in one of the
cups of warm water with one cup of
warm milk.
You can also add dried herbs when you
add the flours. Oregano, rosemary,
thyme, etc. are all nice additions.
Traditional White
Bread
(mixed in bread machine)

Ingredients
1 ½ cups water
3 ½ cups unbleached all-purpose flour
OR white bread flour
1 Tablespoon skim milk powder
1 ½ teaspoons salt
2 teaspoons sugar
2 Tablespoons butter, diced
1 teaspoon instant dry yeast

Pour the water in the bread maker pan.

Sprinkle the flour over, covering the
water completely. Sprinkle the milk
powder over the flour. Place the salt,
sugar, and butter in separate corners of
the pan. Make a small indent in the
middle of the flour and add the yeast.

Close the lid and select DOUGH (you

may need to select loaf size and crust
type before or after this, depending on
your bread maker.) Press START.
Put a little bit of flour on a pastry mat or
cutting board.After the bread has gone
through the dough cycle and it is raised
in the bread maker pan, remove it from
the pan. The bread will lose some mass
as you remove it from the pan. Place it
on the mat or board. Knead the bread a
few times.
Place the dough in a well-oiled regular
bread pan, and place in a warm (at least
80 degrees) spot until it doubles in size.
Bake at 375 degrees for 45 minutes. Let
cool.
No-Knead Bread

Ingredients
3 cups all-purpose or bread flour
¼ teaspoon instant yeast
1 ½ teaspoon salt
1 ½ cups water, room temperature

1. In a medium stainless steel bowl,

combine flour, yeast and salt. Add 1
½ cups water, and stir until blended (
less than a minute); dough will
be sticky. Cover bowl with lid. Let
dough rest at least 12 hours,
preferably about 18, at room
temperature.
2. Dough is ready when its surface is
dotted with bubbles. With a flour
shaker, sprinkle a pastry mat/cutting
board, etc. generously with flour.
Take the container with dough and
turn it out on the mat using a pastry
scraper. Sprinkle some more flour
over the dough, and gently press it
down. Fold the dough onto itself by
taking the top end and fold it 1/3 way
over, take bottom and fold it 1/3 way
over, and the same with the 2 sides.
This whole step takes about 30
seconds. Knead a few times until the
dough isn’t sticky. Shape into a loaf
approximate 10 x 6. Place a piece of
 parchment paper into bottom and
slightly up sides (1 piece approx. 10
inches long) of a deep dish baker or
3-3.5 quart dutch oven. Place dough
on parchment and cover with lid. Let
it stand on the counter for 2 hours to
rise.

3. Preheat oven to 425 degrees. Bake

for 30 minutes and then remove the
lid. Bake for another 8 to 15 minutes
until the bread is golden brown on
top. Cool on a rack.

Cook’s Note: You can make all sorts of

modifications to this basic recipe. You
can do 2 cups white flour and 1 cup
whole wheat; add 2 teaspoon
oregano, 2 teaspoon basil. 2
Tablespoons dill; 1 Tablespoon
rosemary and 1 Tablespoon onion
powder. Be creative!
Hawaiian Bread
(1 1/2 lb loaf in bread machine)

Ingredients
1/2 cup water
1/2 cup pineapple juice
1 egg
3 cups flour
3 Tablespoon sugar
3/4 teaspoon salt
1 teaspoon active dry yeast
2 Tablespoon butter
3/4 cup chopped macadamia nuts or
almonds (optional)

Layer in bread machine in order

suggested by manufacturer. Remove
from machine and pan. Allow to cool
before slicing.

Cook’s Note: I skip the nuts. We also

freeze pineapple juice in 1/2 cup
portions and then just thaw one at a
time before you wanna make this. I use
the "mix" setting on my bread machine
and then cook in over because my
bread machine doesn't bake correctly
anymore.
Bagel Bread

Ingredients
1/2 cup milk
1/3 cup water
1 egg
2 1/4 cups bread flour
1 Tablespoon white sugar
1 teaspoon salt
1 1/2 teaspoons active dry yeast

Place ingredients in the pan of the bread

machine in the order recommended by
the manufacturer. Select Basic White
Bread cycle; press Start.
After the baking cycle ends, remove
bread from pan, place on metal rack and
allow to cool one hour before slicing.
Peanut Butter Snack
Bread
(1 1/2 lb bread machine recipe)

Ingredients
1 cup + 2 Tablespoons milk
1/3 cup peanut butter
1 egg
3 cups bread flour
2 Tablespoons sugar
3/4 teaspoon salt
1 teaspoon active dry yeast
3/4 cup chopped peanuts (optional)

Layer in bread machine in order

suggested by manufacturer. Remove
from machine and pan. Allow to cool
before slicing.

Cook’s Note: I skip the nuts. I use the

"mix" setting on my bread machine and
then cook in over because my bread
machine doesn't bake correctly
anymore.
KFC Buttermilk
Biscuits

Ingredients
1/2 cup butter
1/4 cup club soda
2 1/2 Tablespoon. granulated sugar
1 teaspoon. salt
1 egg (beaten)
5 cups Bisquik
3/4 cup buttermilk

Preheat oven 450 Combine all of the

ingredients and knead by hand until
smooth. Flour your hands, pat dough flat
to 3/4 inch thickness on wax paper and
punch out biscuits with biscuit cutter.
Bake on a greased cookie sheet for 12
minutes or until gold brown.
Carmel Apple Bread
(Bread machine recipe)

Ingredients
1 cup water
2 Tablespoons butter or margarine,
softened
3 cups Gold Medal® Better for Bread™
flour
1/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1 teaspoon salt
2 teaspoons bread machine or quick
active dry yeast
1/2 cup chopped unpeeled apple
1/3 cup coarsely chopped pecans,
toasted
Measure carefully, placing all
ingredients except apple and pecans in
bread machine pan in the order
recommended by the manufacturer. Add
apple and pecans at the Raisin/Nut
signal or 5 to 10 minutes before last
kneading cycle ends.
Select Sweet or Basic/White cycle. Use
Light crust color. Do not use delay
cycle. Remove baked bread from pan,
and cool on wire rack.
Gluten-Free Brown
Rice Bread

Ingredients
1 ½ cups warm water
1 teaspoon whole cane sugar
2 ¼ teaspoons active dry yeast
1 teaspoon sea salt
¼ cup agave nectar
2 Tablespoons extra virgin olive oil
3 cups brown rice flour
½ cup tapioca flour
2 teaspoons xanthan gum

In a large bowl, combine the warm

water and sugar; add the yeast and whisk
together until yeast is dissolved. Let
stand 5 to 10 minutes, or until the yeast
begins to get foamy and bubbly.
Add the sea salt, honey, and oil. Stir
well.
Next add the brown rice flour, tapioca
flour, and xanthan gum; mix well with a
wooden spoon. Continue to mix the
dough with spoon for another 1 to 2
minutes. Dough will still be a bit moist
and sticky.
Place dough into an oiled 9 x 5 inch
bread pan and cover with waxed paper.
Place pan in a very warm spot (at least
85 to 90 degrees) and let rise for about
60 to 70 minutes.
Remove waxed paper. Bake at 375
degrees F and bake for 35 to 45 degrees.
Drinks
Starbucks Caramel
Mocha

Ingredients
10 ounces milk (I use whole or 2% for
my coffee because I like it better!
2 single serve packets instant coffee
1 Tablespoon of chocolate carmel sauce
a tiny pinch of salt

Blend it in whatever machine you have

and top it with whip cream. I drizzle
chocolate and caramel sauce on the top
of mine!
Household recipes
Homemade Stain
Remover (Shout)

Ingredients
2/3 cups Dawn Dishwashing Liquid (I
had Palmolive on hand, so that’s what I
used)
2/3 cups ammonia
6 Tablespoons baking soda
2 cups warm water

Mix everything together and pour into a

spray bottle. I got one at Wal-Mart for
about a buck. (I actually got SEVERAL
of them for the array of
natural/homemade cleaners I have
started using. My inventory continues to
expand!)

Before you go to use it, if it’s been

sitting for awhile, give it a good shake
as it does tend to separate a bit. But after
a quick shake it’s good to go. To use:
spray on stains as you normally would. I
usually let mine “soak in” for a few
minutes at least. Then launder as usual.
Home Made
Dishwasher Detergent

Ingredients
2 Cups borax
2 Cups Arm & Hammer washing soda
2 Cups Lemi Shine Rinse Agent*
1 Cup kosher salt

Combine all ingredients in a bowl and

stir until mixed.

The citric acid in the Lemi Shine Rinse

Agent will make everything get a bit
hard. The first time I made this I put it
directly into my container and it all got
really really hard. I had to use a knife to
get it out. So I suggest letting this mixture
sit out in a bowl for a couple of days,
stirring often. You will still get a few
little "balls" of detergent, but that is just
fine! You just don't want it all in one big
piece! Believe me, this is the best way
to go!!

The Lemi Shine Rinse Agent suggests

running an empty dishwasher cycle with
just that in order to clean your
dishwasher. I followed their directions
for good measure!
Fill your rinse aid spot with white
vinegar. (This is so much cheaper then
your typical rinse aid and makes a big
difference in how your dishes will turn
out!)

Use 1 Tablespoon of detergent per load

of dishes. I do about a 30/70 split with
30% in the pre-wash spot and 70% in
the wash spot. If you don't have a
prewash spot, you can put it all in the
wash spot.

Cook’s Notes: I found the borax,

washing soda and Lemi Shine Rinse
Agent all at my local Walmart. They
were near the laundry and dish soap
section that are currently combined at
my store because they are in the middle
of a remodel. But you should find them
in similar places in a similar kind of
store. Kosher salt was with the baking
items.

*You can experiment with the Lemi

Shine Rinse Agent amount. The original
recipe I found and modified called for
only 1 cup but said to add more if you
have hard water. I have really hard
water, so I ended up using 2 cups and
my dishes came out sparkly and shiny!!
Liquid Dishwashing
Soap
This formula doesn't suds up much, but
it's effective and gentle on your hands.

Ingredients
2/3 Cup liquid Castile soap
3 teaspoons vegetable glycerin
5 drops tea-tree essential oil
20 drops lemon essential oil
1 1/3 cups water

Using funnel, pour soap, glycerin, tea-

tree oil, lemon oil, and water into bottle.
Shake well to emulsify. Place soap
beside sink and use on dishes and hands.
This fragrant formula also will clean
your kitchen countertops beautifully.
Homemade laundry
soap

Ingredients
1 cup Borax
1 cup Arm and Hammer super washing
soda
1 bar of soap (we use ivory because of
sensitive skin)
2 gallon or larger stock pot
Cheese grater
And 2 one gallon jugs w lids

Grate one bar of soap (I use classic

ivory) into 2 gallon stock pot. Add one
gallon of water. Bring to boil where all
the grated pieces of soap are dissolved.
Once dissolved, add one cup borax and
one cup Arm and Hammer super
washing soda. Stir it every so often until
it coagulates. Then take off heat and add
one gallon cold water, stir until mixed
thoroughly. Let sit in stock overnight
until cooled. It will be thick and chunky,
so whisk until smooth. Take a funnel and
pour into gallon jugs. Makes two
gallons.
Use only 1/2 cup per load.
.
If you want a scent but essential oils for
soap making, add no more than 1
teaspoon.
Home Made
Kitchen/Bath Cleanser

Ingredients
1/2 c borax
1/2 c baking soda
1/2 c table salt
few drops scented oil ( your choice)

Combine ingredients thoroughly and

place in a container such as an old
Parmesan container...WORKS GREAT

Cook’s Note: As for the oil I used..it

was Rose Warming Oil..Also used same
oil in my home made soap and it didn't
separate..LOVE THE SMELL OF
ROSES
Toilet Bowl Blaster
This recipe harnesses baking soda's
gentle abrasiveness, vinegar's acidity,
and the stain-lifting power of the fizz
created by mixing the two, plus tea-tree
oil's antibacterial capabilities.

Ingredients:
1/2 Cup baking soda
10 drops tea-tree essential oil
1/2 c distilled white vinegar

Pour baking soda directly into the toilet

bowl, add tea-tree essential oil, then add
vinegar--IN THAT ORDER. Let water
effervesce for several minutes, then
scrub bowl with brush. Flush.
How to Clean Your
Washing Machine:

1 Fill your washing machine with hot

water and add 2 cups of white vinegar.
2 Allow the machine to agitate for a few
minutes to thoroughly mix the vinegar
and water and then pause the cycle for
one hour to allow the solution time to
clean and disinfect the tub's interior.
3 Turn the cycle back on and allow it to
finish.
4 Refill the washer with hot water, and
add 2 cups of bleach. Follow the same
process as you did with the vinegar.
Homemade Air
Fresheners

Ingredients
1 ounce, weight Unsweetened,
Unflavored Gelatin (equivalent To 4
Envelopes Of Knox Powdered Gelatin)
2 cups Cold Water, divided
1 Tablespoon Salt (or A Splash Of
Vodka- To Deter Mold Growth)
20 to 30 drops Essential Oil
___
OPTIONAL:
Food Coloring To Tint The Air
Fresheners
___
ADDITIONAL MATERIALS:
Disposable Chopsticks Or Skewers To
Stir The Hot Gelatin Mixture In The Jars
Decorative Heat-proof Jars To Hold
The Gelatin Mixture

Bring one cup of water to a boil in a

small saucepan. Sprinkle the gelatin
over the boiling water and whisk until
smooth and all the gelatin is dissolved.
Add the salt and the second cup of cold
water and whisk. Set aside.

Add the desired amount of essential oil

and food coloring, if using, to the jar(s).
Quickly pour the hot liquid gelatin over
the essential oil and food coloring. Stir
until evenly colored.

Allow to cool, uncovered on a heat-

proof surface. When it reaches room
temperature, place wherever you want a
lovely scent.

Sweet Basil and Lemon Air Freshener

* 20 drops Sweet Basil essential oil

* 8 drops Lemon essential oil

Rosemary Orange Air Freshener

* 25 drops Sweet Orange essential oil
* 5 drops Rosemary essential oil (the
rosemary essential oil is mighty strong
stuff—keep a light hand with this!)

Fresh Pine Scent Air Freshener

* 25 drops Fir Pine essential oil

* 3 drops Lemon essential oil
* 2 drops Sweet Orange essential oil
* 1 drop Bergamot essential oil

Pure Lavender Air Freshener

* 30 drops of Lavender essential oil

Essence of Provençe Air Freshener

* 20 drops Lavender essential oil

* 5 drops Thyme essential oil
* 2 drops Lemon essential oil
Homemade Hair
Detangler

First we took an empty detangler spray

bottle (we liked the fine mist it made).
Then we mixed 1 part of our favorite
conditioner with 9 parts warm water.
We gave it a stir then poured it into our
spray bottle. Shake well before using.

Cook’s Note: You can vary the

water/conditioner ratio to your liking.