MagPad Dinner Table

MagPad Dinner Table

Thursday, September 1, 2016

Chinese Chicken Salad



This recipe is from Sue Cornwall's blog found here.  Sue and Kent had us over for dinner before we moved and served this salad.  It was delicious.  I have made it several times since we have moved to our new area and everyone I have served it to loves it.  I bought a basel plant from the grocery store produce section and pick off basel leaves from my plant every time I fix this salad.



Friday, July 22, 2016

Curried Chicken Salad with Grapes

4 cups cubed cooked chicken
1/2 cup diced celery
1 cup red seedless grapes, halved
1/4 cup sliced scallions (white and green parts)
1/4 cup roasted salted cashews, chopped
1/4 cup extra-virgin olive oil
2 TBS white wine vinegar
2 tsp curry powder
1 tsp honey
1/4 tsp salt, plus more to taste
1/4 tsp ground black pepper, plus more to taste
1 head lettuce

Combine chicken, celery, grapes, scallions and cashews in a bowl.  In a separate bowl, whisk oil, vinegar, curry powder, honey, salt and pepper.  Drizzle vinaigrette over chicken mixture.  Toss well to combine, and season to taste with salt and pepper.  Serve on top of chopped lettuce.  Makes 4 servings.

From the magazine Runner's World.  Light and delicious--perfect for summer!

Monday, March 7, 2016

Ranch Chicken Rollup Bake


Ingredients

2 cups shredded deli rotisserie chicken
1/2 cup ranch dressing
3/4 cup shredded Italian cheese blend (6 oz)
1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
2 tablespoons sliced green onions (2 medium)


Heat oven to 400°F. Spray 9-inch round pan with cooking spray. In medium bowl, mix chicken, ranch dressing and cheese.

On large cutting board, unroll dough sheet; spread chicken mixture evenly over dough, leaving about 1/2 inch on 1 long side uncovered. Starting with topped long side, roll up dough toward uncovered edge; pinch seam to seal tightly.

Using sharp knife, cut roll into 8 equal slices; place cut side down in pan. Bake 18 to 22 minutes or until dough is deep golden brown and baked through. Cool 5 minutes in pan; top with green onions.

I found this recipe on my Facebook page.  I haven't tried it yet, but it looks simple to make.   

You can get the the link source by clicking on the Pillsburry recipe page here.  

Sunday, March 6, 2016

Crock-pot Ravioli Casserole


1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper to taste
10 oz. frozen spinach, thawed (I used fresh spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

Brown ground beef with onion and garlic.  Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low.  Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high.  I added the fresh spinach, pasta, parmesan and 1 cup of the mozzarella and I mixed it all up really well.  Then I added the last 1/2 cup of mozzarella to melt on the top.


I found this recipe here

Tuesday, January 19, 2016

Baked Mozzarella Cheese Sticks

Ingredients:
12 sticks mozzarella string cheese (each 1 oz sticks)
1 cup panko breadcrumbs
1 cup Italian-seasoned breadcrumbs
1/4 cup grated parmesan cheese
1/2 tsp kosher salt
1/4 tsp ground black pepper
1 cup all-purpose flour
2 large eggs
2 Tbsp milk
2 Tbsp salted butter, melted
Marinara sauce for dipping
Instructions:
1.Preheat the oven to 400. Cut each cheese stick in half, so you have 24 pieces.
2.Pour the flour into a wide bowl or pie tin. In a second bowl,mix the eggs and milk together. In a third wide bowl, mix the panko, Italian breadcrumbs, parmesan, salt and pepper together.
3.First roll a mozzarella piece in the flour to coat it evenly. Then drop it in the bowl of eggs to coat with the egg wash. Then roll the mozzarella in the bread crumb mix to cover completely with the crumbs. For maximum crispiness and to ensure the mozzarella wouldn’t leak out of the breading when cooking, I dipped the mozzarella into the egg and then the breadcrumbs a second time before laying on a parchment-covered baking sheet. Repeat with all of the mozzarella sticks.
4. Place the baking sheet of breaded mozzarella sticks into the freezer for an hour. Don’t skip this step! If you do, the cheese will melt out of the breading onto the pan when you bake them.
5. After an hour, remove the cheese sticks from the freezer and drizzle or brush the melted butter evenly over the cheese sticks. (This step is to help the breading brown since we’re not deep-frying them in oil.)
6. Bake the cheese sticks in the preheated oven for about 12-15 minutes, turning over halfway through the cooking time, until they are lightly browned and crisp on the outside.
7. Once they’re cool enough to handle, serve them with marinara sauce for dipping!
Makes 24 cheese sticks. 
I saw this recipe on my Facebook wall.  It is from the tiphero website.  Click on this link to watch the movie to see how to make them.  

Monday, December 7, 2015

Pomegranate Salad

2 medium sized pomegranates
2 medium sized apples
2 bananas
1 pint heavy cream
powdered sugar (to taste)
1/2 tsp vanilla
1 cup chopped walnuts (optional)

Whip heavy cream. Add vanilla after soft peaks begin to form. Then add powdered sugar to taste. Whip until fairly thick. Put cream in fridge. Shell pomegranates. Chop apples and bananas (this step should only be taken within an hour or two of serving to avoid browning). Put all dry ingredients into a bowl. Fold in cream. Serve immediately.

Leftovers will turn brown and icky looking. It will still taste fine, though.

My niece has brought this delicious salad to the past couple of family gatherings.  It is delicious.  

Wednesday, October 28, 2015

Homemade Taco Seasoning

(makes about 3 Tablespoons)
Ingredients:
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Directions:
Mix all ingredients together. Store in an airtight container until ready to use. you can easily double this recipe to make more.

When you are ready to use use your Homemade Taco Seasoning, use about 2 tablespoons per 1 pound of meat. Feel free to add more or use less.

Brown your beef then drain off fat. Sprinkle seasoning evenly over meat and add 1/3 cup of water, mix in. Simmer until water is adsorbed.

I got this from Julie Steinbrink's Facebook page.  She always posts lots of recipes on her Facebook page is is always encouraging everyone to follow her.  

Wednesday, October 21, 2015

Halloween Pretzles


Another fun Halloween treat idea from Family Fun Magazine.  

Tuesday, October 6, 2015

Goofy Green Monsters!

You won't believe how easy it is to make these goofy green monsters!
1. Start with purchased vanilla pudding cups or homemade pudding divided into small dishes.
2. Use melted chocolate and a small paintbrush to paint monster faces on the inside of clear plastic cups.
3. Refrigerate until chocolate is hardened.
4. Add green food coloring to vanilla-flavor pudding.
5. Pour into prepared cups, top with crushed chocolate sandwich cookies, and refrigerate at least one hour.

I found this recipe on my Facebook wall. It looks like it comes from Parents magazine.   Someone in the FB comments said this:  "You could also use a permanent maker on outside of cup to draw the faces. I know it's not as crafty, but would work."  Another idea for a breakfast treat would be to use vanilla yogurt, add green food coloring, and put granola on top.

Sunday, September 6, 2015

Fiesta Crock Pot Chicken

4 Chicken breast
1 packet Fiesta Ranch Mix
1 can of black beans
1 can corn
1 block cream cheese
1 can of Rotel (I used hot)
Put Chicken , Fiesta mix, black beans , corn, cream cheese and Rotel in the crock pot. Don't drain the cans. Cover with lid. Cook on high 4 to 6 hours.
Serving sugestion: over spanish rice, Tortillas, or Romain lettuce
Enjoy


I got this from Julie Steinbrink's face book's page.  Made it up for dinner tonight.  It was delicious.  Before I served it I shredded the  chicken in the crock pot.  

Saturday, August 22, 2015

Simple Baked Fish

Ingredients
1 -1 1/2 lb tilapia fillet ( or cod, haddock, or any other mild fish)
4 tablespoons butter, melted
2 teaspoons lemon juice
1 -2 garlic clove, minced
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon thyme
1 tablespoon chopped parsley
1/3 cup breadcrumbs
Directions
1 Preheat oven to 425. Lightly grease or spray a 13" x 9" (or larger) baking dish.
2 Rinse fish filets and pat dry. Set them in a single layer in the prepared baking dish.
3 In a small bowl, combine melted butter, lemon juice, garlic, sugar, pepper, thyme and parsley. Stir well. Pour evenly over fish filets.
4 Sprinkle with the breadcrumbs.
5 Bake at 425 for about 20 minutes or until filets are opaque and flakey.

Our friend brought over some fresh caught fish this morning.  I decided to look for a different simple recipe to cook the fish and I found this recipe on the food.com website.  I didn't have any parsley or thyme on hand, yet it still tasted delicious.  

Tuesday, August 18, 2015

Glazed Orange Zucchini Bread



I got this recipe off of this Mel's Kitchen Cafe website found by clicking  here

Rachel made this when her co-worker shared her homegrown zucchini with her.  Everyone at work loved it.  

Oatmeal bread

1 cup old fashioned oats
2 cups warm water
1/3 cup oil
1/3 cup molasses or honey (I use honey)
3 cups wheat flour
2 tablespoons yeast
2 teaspoons salt
2 cups white flour

In large bowl, combine oats, water, oil, and honey.  Let cool for 5-7 min.  Add whole wheat flour and yeast and mix with spoon.  Cover with plastic wrap and let stand for 15 min.  Add salt and white flour, 1 cup at a time.  Knead for 4-6 min.  Shape into 2 loaves and put in greased loaf pans.  Let rise until doubled and bake 25-35 min at 350 degrees.

Rachel asked me to post this.  She said she got the recipe out of a cookbook.

Saturday, August 8, 2015

No Bake Energy Bites

  • 1 cup (dry) oatmeal (I used old-fashioned oats)
  • 2/3 cup unsweetened shredded coconut
  • 1/2 cup ground flax seed
  • 1/3 cup mini chocolate chips
  • 1-2 TBS chia seeds

  • 1/3 cup honey 
  • 1/2 cup peanut butter (I prefer chunky--can also use other nut butters instead)
  • 1 tsp vanilla extract

DIRECTIONS:

  1. Stir all dry ingredients together in a medium bowl until thoroughly mixed. Add last three ingredients and mix well.  Cover and let chill in the refrigerator for 20-30 min.
  2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
  3. Makes about 20-25 balls.

Delicious--tastes like No-Bake Cookies, but much healthier!  Recipe adapted from here.  This is a pretty versatile recipe--you can cut out some ingredients (choc chips, chia) and add others (sunflower seeds, chopped almonds).  The original recipe has links to other variations--check them out!

Saturday, June 20, 2015

Strawberry Banana Cheesecake Dessert

STRAWBERRY BANANA CHEESECAKE SALAD

Stir together:

1 bag of miniature marshmallows
16 oz of vanilla yogurt
1 regular size tub of cool whip
1 (3 1/2 ounce) box/pkg of no bake cheese cake filling (just add in and mix with rest of ingredients…do not actually make the mix)

Stir in
1-2 containers of sliced up strawberries
3-4 sliced up bananas

Other fruits can be substituted or added as desired.

Best served chilled and same day due to banana discoloration.

I saw this recipe on Sylvia Gaitan Gonzales's Facebook page found here.  She called it Strawberry Banana Cheesecake Salad.  You may have noticed that I changed the name to Strawberry Banana Cheesecake DESSERT.  When you read the ingredients, I'm sure you can figure out my name change.  My other change that I would do is use one cup of real whipped cream instead of the cool whip.    

Wednesday, June 3, 2015

Verde Chicken Mexican Lasagna



1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green salsa
1 ½ cups frozen corn, thawed and drained
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
1 (8-ounce) package shredded Mexican blend cheese

Preheat oven to 350 degrees.
 
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust seasonings to your preference. Cut tortillas in half with kitchen shears.
 
In a 9x13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be three layers total.
 
Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.


I found the recipe on this site

Cleaning With Baking Soda

Watch as you are shown ten ways that baking soda can be used to clean your home.   I do tip #1 every time I do a load of laundry.  
video
I found the video and information for this post on this site

  1. Boost Your Laundry
  2. Make Your Carpets Smell Great
  3. Detox Your Hair
  4. Clean Your Oven
  5. Make Kitty Litter Smell Better
  6. Enhance Any Cleaning Solution
  7. Cleaning Grout
  8. Unclog the Sink
  9. Underarm Deodorant
  10. Scrub Away Marks on Your Walls

I buy this 13.5 lb. bag from Costco for $5.79.  
Last time I picked up a bag it was on sale for $4.39
The bag lasts me several months.  

Wednesday, May 27, 2015

Hot Fudge Sauce


1/2 cup plus 1 Tbsp. *cocoa
1/4 tsp. salt
3/4 cup margarine or butter
1 (12 oz.) can evaporated milk
2 cups sugar
1 tsp. vanilla

Mix all ingredients except vanilla into a saucepan. Heat to a rolling boil and boil 1 minute. Remove from heat and add vanilla. Serve warm or chilled. Makes 3 cups.

*this is the cocoa I used



I got this recipe off of Living on a Dime's webpage found by clicking here

The Ultimate Stain Remover


The ultimate stain remover that actually works on a seriously set in stain! Never buy oxyclean again!

The mixture is:
1 tsp. Dawn dishwashing detergent...
3-4 tablespoons of hydrogen peroxide
couple tablespoons of baking soda.
Scrub on with a scrubbing brush.

Works on every stain I've tried it on !!!

I saw this "recipe" on Julie Steinbrink's Facebook page.  
You might want to look her up. She has a lot of ideas.

Slow Cooker Cranberry Chicken



Ingredients:

2½ to 3 pounds chicken thighs and/or drumsticks, skinned
1 (16-ounce) can whole cranberry sauce
2 tablespoons dry onion soup mix
2 tablespoons quick-cooking tapioca
3 cups hot cooked rice
Directions: Place chicken pieces in a 3½- or 4-quart slow cooker. In a small bowl, stir together cranberry sauce, dry soup mix, and tapioca. Pour over chicken pieces. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2½ to 3 hours. Serve chicken and sauce over hot cooked rice. Makes 6 servings.

For the past 30+ years I have cooked chicken in the clock pot almost every Sunday.  I'm excited to try this new recipe for chicken in the crockpot.   I traditionally put chicken legs in the crock pot in with a cup of salsa and a can of chicken broth.  I got this recipe from this link.

Sunday, May 3, 2015

Slow Cooker Chicken Stroganoff


To enlarge the recipe, click on above picture 

We had dinner at our friend's home last night and really enjoyed this meal.  The chicken stroganoff was simple, easy to make, and DELICIOUS.  The recipe is from allrecipies.com

Thursday, April 9, 2015

Lemon Crinkle Cookies

Makes 2-3 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

I saw this recipe on this website and they looked delicious, so I thought I'd post the recipe....Later:  I did make this recipe and it is my new favorite cookie recipe.  You'll want to double the recipe.  

I have made this recipe twice.  The first time I doubled it.  When I made this recipe this morning I quadrupled it.  to make it easier for future baking I'll put the amounts for the different sizes.  

Here is a list of the amounts for a recipe that is DOUBLED:

Ingredients:
1 cup butter, softened
2 cup granulated sugar
1 teaspoons vanilla extract
2 whole egg
2 teaspoon lemon zest
2 Tablespoon fresh lemon juice
1/2 teaspoons salt
1/2 teaspoons baking powder
1/4 teaspoons baking soda
3 cups all-purpose flour
½ cups powdered sugar (I didn't double this amount because when I rolled the dough in powdered sugar , I didn't  use all of the powdered sugar that it originally called for)

Here is a list of the amounts for a recipe that is QUADRUPLED:

Ingredients:




2 cup butter, softened
4cup granulated sugar
2 teaspoons vanilla extract
4whole egg
1 Tablespoon + 1 teaspoon lemon zest
1/4 cup fresh lemon juice
1 teaspoons salt
1 teaspoons baking powder
1/2 teaspoons baking soda
6 cups all-purpose flour
½ cups powdered sugar (I didn't double this amount because when I rolled the dough in powdered sugar , I didn't  use all of the powdered sugar that it originally called for )

News flash.  I saw a recipe posted on FB for the" same" cookies using only 3 ingredients, so I thought I'd make it and give the two cookies a taste test.  You can find the recipe on the idearoom.net by clicking here

Lemon Drop Cookies

1 box of Lemon Cake Mix 
2 eggs
1/3 cup vegetable oil

Directions:

1. Heat oven to 350 degrees F.
2. Add all ingredients to a medium sized bowl.
3. Using a spoon, mix ingredients together until dough forms and is well mixed.
4. Grease a cookie sheet and roll into 1 inch round balls.
5. *Add some confectioner's sugar to a small bowl and roll the top of the cookie in
the sugar.
6. Bake for 7-9 minutes. Remove cookies from oven before they turn golden brown.
7. Remove from oven and let cookies cool completely.

*If you want to add a Lemon Sugar Glaze to the cookies instead of rolling them in confectioner's sugar, simply omit step 5 above. When the cookies have cooled completely, glaze them with the recipe below.

Lemon Sugar Glaze
1 cup powdered sugar 1 tsp lemon juice water

Directions:
Add lemon juice and water to a bowl and mix together. Slowly add water to mixture while stirring. When you get a nice consistency for a think glaze stop adding water. If you add too much water, simply add a little more confectioner's sugar. Drizzle each cookie with the lemon sugar glaze.

This is a  picture that I took of the cookies from the second recipe (Lemon Drop Cookies)  that I made this morning.  

My comparison of the two recipes:  The first recipe tastes a lot better.  The second recipe is quicker to make because it only has 3 ingredients.  

Wednesday, February 4, 2015

Squire's Minestrone Souip

Brown and drain off fat of 1 lb sausage

Combine with and simmer 45 minutes:
  • 6 cups water
  • 2 beef bouillon cubes
  • ½ tsp basil
  • 1 tsp oregano
  • 1 TBS olive oil
  • Handful of chopped cilantro
  • 1 quart (4 cups) tomatoes (cut tomatoes to bite size or smaller)
  • 15 oz tomato sauce
  • 2 average onions (chopped)
  • 1 minced clove garlic
  • 1 tsp fennel seed
Add and cook until pasta is done:
  • 1 drained can of green beans
  • 1 drained can of corn
  • 2 chopped carrots
  • 2 celery stalks
  • 1 bunch green onions
  • 1 package (or less) noodles or favorite pasta
  • 1 tsp (or less) salt (and pepper to taste)
This recipe is  from Janelle.  This is what she said about the recipe:  This is my neighbor's recipe that I used...  it is SOOOOOOOOO good and SOOOOOOOOOOO easy. 

Thursday, December 25, 2014

Lightened Up Sweet Potato Casserole

Ingredients:
2 lbs. Sweet Potatoes (about 3 large or 4 medium)
1/2 cup fat free half & half or skim milk
1/4 cup packed light brown sugar
1 tbsp. orange juice
1 tsp. vanilla
2 tbsp. unsalted butter
1/8 tsp. nutmeg
1/4 tsp. cinnamon

Topping:
1 tbsp. cinnamon
1/4 cup light brown sugar, unpacked
1/4 cup quick cooking oats (or chopped pecans)
1 tbsp. whole wheat flour
1/2 tbsp. melted butter

Directions:
Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Cut sweet potatoes in half and roast in oven for 45 minutes. Remove from oven & allow to cool slightly. Once cool enough to touch, scoop out insides & place in the bowl of a stand mixer. Beat until sweet potatoes are slightly mashed. Add in 2 tbsp. butter, brown sugar, half & half, orange juice, vanilla, nutmeg & cinnamon. Beat until incorporated and sweet potatoes become a whipped consistency.
Spray an 8×8 baking dish with cooking spray. Pour sweet potato mixture into dish. Set aside.

In a small bowl combine 1 tbsp. cinnamon, 1/4 cup brown sugar, 1/4 cup oats, & whole wheat flour. Whisk together. Add half of melted butter and stir to combine. Spoon topping over sweet potato mixture.

Rachel got the recipe from this webpage:  http://www.macaroniandcheesecake.com/2010/11/lightened-up-sweet-potato-casserole.html
She also said, "I didn't make the topping.  Instead I just chopped up pecans."

Cranberry Sauce with Cider and Cinnamon

2 cups unfiltered apple cider  
2 cups sugar
1/4 cup water
1 cinnamon stick (3 in. long)
2 bags (12 oz each) fresh cranberries

In a medium sized non-aluminum saucepan, combine the apple cider, sugar, water, and cinnamon stick.  Place over medium heat and bring to a simmer, stirring to dissolve the sugar.  Add the cranberries, bring to a simmer and cook stirring occasionally until most of the cranberries have burst, about 10 min.

Let cool to room temperature.  Transfer to a bowl, cover, and refrigerate for at least 24 hours to develop the flavors.  Remove the cinnamon stick and let the sauce come to room temperature before serving.

Rachel got this recipe from her co-worker.  

Sunday, November 30, 2014

Hydrogen Peroxide Magic



I got this from Brian Wilkinson Face Book page.  I have no idea who Brian is, but I liked what he said about Hydrogen Peroxide so I thought I’d share it on my recipe blog under the  Cleaning Recipe label

The rest of this post is Brian Wilkinson's words  from his FB page:  

Make sure and Save this so you can have the Recipe Saved on your TIMELINE
HYDROGEN PEROXIDE MAGIC!

Ever since I started using Hydrogen Peroxide to get rid of armpit stains, to clean cookie sheets, as a miracle cleaner in my kitchen and bathroom, and to make my own “oxi clean”…I ALWAYS have at least one bottle of the stuff under my kitchen sink, under my bathroom sink, AND in the laundry room. This stuff is amazingly versatile!

But it wasn’t until recently, after doing some IN DEPTH research on the subject, that I came to realize what a “miracle substance” hydrogen peroxide really is! It’s safe, it’s readily available, it’s cheap, and best of all, it WORKS! It works for a LOT of stuff!

Hydrogen peroxide should really be called oxygen water, since it is basically the same chemical make up as water but with an extra oxygen atom (H2O2). Because of this it breaks down quickly and harmlessly into oxygen and water.

Some other interesting facts about hydrogen peroxide:
  • It is found in all living material.
  • Your white blood cells naturally produce hydrogen peroxide (H2O2) to fight bacteria and infections.
  • Fruit and vegetables naturally produce hydrogen peroxide. This is one of the reasons why it is so healthy to eat fresh fruit and vegetables.
  • It is found in massive dosages in the mother’s first milk, called colostrum, and is transferred to the baby to boost their immune system.
  • It is found in rain water because some of the H20 in the atmosphere receives an additional oxygen atom from the ozone (O3) and this H2O2 makes plants grow faster.
  • Next to Apple Cider Vinegar, hydrogen peroxide ranks up there as one of the best household remedies.
  • Besides the obvious (cleansing wounds), did you know that it is probably the best remedy to dissolve ear wax? Brighten dingy floors? Add natural highlights to your hair? Improve your plants root systems? The list goes on and on!
  • There are SO many uses for this stuff that I’ve started replacing the cap on the hydrogen peroxide bottle with a sprayer because it’s easier and faster to use that way.
  • I have compiled a rather impressive list of uses for 3% hydrogen peroxide that I hope will have you as thrilled and bewildered as I was!
  • Wash vegetables and fruits with hydrogen peroxide to remove dirt and pesticides. Add 1/4 cup of H2O2 to a sink of cold water. After washing, rinse thoroughly with cool water.
  • In the dishwasher, add 2 oz. to your regular detergent for a sanitizing boost. Also, beef up your regular dish soap by adding roughly 2 ounces of 3% H2O2 to the bottle.
  • Use hydrogen peroxide as a mouthwash to freshen breath. It kills the bacteria that causes halitosis. Use a 50/50 mixture of hydrogen peroxide and water.
  • Use baking soda and hydrogen peroxide to make a paste for brushing teeth. Helps with early stages of gingivitis as it kills bacteria. Mixed with salt and baking soda, hydrogen peroxide works as a whitening toothpaste.
  • Soak your toothbrush in hydrogen peroxide between uses to keep it clean and prevent the transfer of germs. This is particularly helpful when you or someone in your family has a cold or the flu.
  • Clean your cutting board and countertop. Let everything bubble for a few minutes, then scrub and rinse clean. (I’ve been using it for this a LOT lately!)
  • Wipe out your refrigerator and dishwasher. Because it’s non-toxic, it’s great for cleaning places that store food and dishes.
  • Clean your sponges. Soak them for 10 minutes in a 50/50 mixture of hydrogen peroxide and warm water in a shallow dish. Rinse the sponges thoroughly afterward.
  • Remove baked-on crud from pots and pans. Combine hydrogen peroxide with enough baking soda to make a paste, then rub onto the dirty pan and let it sit for a while. Come back later with a scrubby sponge and some warm water, and the baked-on stains will lift right off.
  • Whiten bathtub grout. First dry the tub thoroughly, then spray it liberally with hydrogen peroxide. Let it sit — it may bubble slightly — for a little while, then come back and scrub the grout with an old toothbrush. You may have to repeat the process a few times.
  • Clean the toilet bowl. Pour half a cup of hydrogen peroxide into the toilet bowl, let stand for 20 minutes, then scrub clean.
  • Remove stains from clothing, curtains, and tablecloths. Hydrogen peroxide can be used as a pre-treater for stains — just soak the stain for a little while in 3% hydrogen peroxide before tossing into the laundry. You can also add a cup of peroxide to a regular load of whites to boost brightness. It’s a green alternative to bleach, and works just as well.
  • Brighten dingy floors. Combine half a cup of hydrogen peroxide with one gallon of hot water, then go to town on your flooring. Because it’s so mild, it’s safe for any floor type, and there’s no need to rinse.
  • Clean kids’ toys and play areas. Hydrogen peroxide is a safe cleaner to use around kids, or anyone with respiratory problems, because it’s not a lung irritant. Spray toys, toy boxes, doorknobs, and anything else your kids touch on a regular basis.
  • Help out your plants. To ward off fungus, add a little hydrogen peroxide to your spray bottle the next time you’re spritzing plants.
  • Add natural highlights to your hair. Dilute the hydrogen peroxide so the solution is 50% peroxide and 50% water. Spray the solution on wet hair to create subtle, natural highlights.
  • According to alternative therapy practitioners, adding half a bottle of hydrogen peroxide to a warm bath can help detoxify the body. Some are skeptical of this claim, but a bath is always a nice way to relax and the addition of hydrogen peroxide will leave you – and the tub – squeaky clean!
  • Spray a solution of 1/2 cup water and 1 tablespoon of hydrogen peroxide on leftover salad, drain, cover and refrigerate. This will prevent wilting and better preserve your salad.
  • Sanitize your kids’ lunch boxes/bags.
  • Dab hydrogen peroxide on pimples or acne to help clear skin.
  • Hydrogen peroxide helps to sprout seeds for new plantings. Use a 3% hydrogen peroxide solution once a day and spritz the seed every time you re-moisten. You can also use a mixture of 1 part hydrogen peroxide to 32 parts water to improve your plants’ root system.
  • Remove yellowing from lace curtains or tablecloths. Fill a sink with cold water and a 2 cups of 3% hydrogen peroxide. Soak for at least an hour, rinse in cold water and air dry.
  • Use it to remove ear wax. Use a solution of 3% with olive or almond oil. Add a couple drops of oil first then H2O2. After a few minutes, tilt head to remove solution and wax.
  • Helps with foot fungus. Spray a 50/50 mixture of hydrogen peroxide and water on them (especially the toes) every night and let dry. Or try soaking your feet in a peroxide solution to help soften calluses and corns, and disinfect minor cuts.
  • Spray down the shower with hydrogen peroxide to kill bacteria and viruses.
  • Use 1 pint of 3% hydrogen peroxide to a gallon of water to clean humidifiers and steamers.
  • Wash shower curtains with hydrogen peroxide to remove mildew and soap scum. Place curtains in machine with a bath towel and your regular detergent. Add 1 cup full strength 3% hydrogen peroxide to the rinse cycle.
  • Use for towels that have become musty smelling. 1/2 cup Peroxide and 1/2 cup vinegar let stand for 15 minutes wash as normal. Gets rid of the smell.
  • Use hydrogen peroxide to control fungi present in aquariums. Don’t worry, it won’t hurt your fish. Use sparingly for this purpose.
  • De-skunking solution. Combine 1 quart 3% H2O2, 1/4 cup baking soda, 1 teaspoon Dawn dish detergent, 2 quarts warm water.
  • PLEASE SHARE
  • To SAVE be sure to click photo then click SHARE so it will store on your personal page.
  • I have had a LOT of people send me messages asking where to get hydrogen peroxide.
  • Most people know it simply as peroxide, and you can get it in any drug store, pharmacy and most department stores, and grocery stores. (in a brown bottle like the one in the photo WITH OUT the spayer)
Below is a message I received via my fb inbox:
Hi Brian! I saw your great write up on hydrogen peroxide and noticed someone made an incorrect claim in the comments that it causes oral cancer. She was using a very outdated study from 1977. New research shows this to be untrue and that its a great product to be using for oral care. Why would major bands still be using it in their products if it did actually cause oral cancer? Here is a link to a newer research study if you would like to check it out. http://www.ncbi.nlm.nih.gov/m/pubmed/16831183
I have had several people ask me to email this to them, if you are thinking of asking don't.
#1. That is all I would get done doing.
#2. I do not give out or reveal my email address.
It has been shared over 950,000 times!
I have had a lot of people send question to my inbox about this.
It currently has over 950,000 shares.
PLEASE do NOT send me questions!
I will not answer them.
I do not desire to devote my life to answering question about this posting.
Read it and take it for whatever you think it is worth.
If you have questions, use a search engine! This is the Internet people!
I am not Heloise
(From Helpful hint from Heloise)
If you have questions ask her.
http://www.heloise.com


Friday, November 14, 2014

Black Bean and Pumpkin Chili

Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
3 cups chicken broth
2-1/2 cups cubed cooked turkey
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
Cubed avocado and thinly sliced green onions, optional
Directions
In a large skillet, heat oil over medium-high heat. Add onion and
pepper; cook and stir until tender. Add garlic; cook 1 minute
longer.
Transfer to a 5-qt. slow cooker; stir in the remaining ingredients.
Cook, covered, on low 4-5 hours. If desired, top with avocado and
green onions. Yield: 10 servings (2-1/2 quarts).

This is Rachel:  I also added 1 can of kidney beans (drained and rinsed).  I didn't cook mine in the crock pot - just on the stove.  I used ground turkey, but ground beef would work fine too.  I topped it with shredded cheese.  You can't really tasty the pumpkin, but it definitely makes it more hearty and filling.  Nice for a cold day!  I doubled the recipe and put half in the freezer.  

Tuesday, August 26, 2014

Lentil Stew

(Makes 6 servings)
Ingredients:
1 large yellow onion 
1 tablespoon olive oil
3 cups lentils 
1 (14 ounce) can light coconut milk
1 teaspoon curry powder (or to taste)
3 teaspoons. garam masala (or to taste) (I didn't add this)
1 (15 ounce) can garbanzo beans, rinsed and drained
4 cups chicken broth (6 cups if you prefer soup) (I used 4 cups)
4 large carrots, peeled and chopped
2 cups water
1 tablespoon garlic powder (I used 3 cloves minced garlic instead)
1 (15 ounce) can tomato sauce

Directions:
1. Roughly chop your onion and place into a large pot with the olive oil. Cook the onions until they are translucent. In fact, if you know how to caramelize onions, go for it.
2. Add your lentils to the pot and stir.
3. Add the coconut milk to the pot and bring to a low boil.
4. Add all other ingredients. Cook on medium heat, stirring frequently to keep the beans from burning on the bottom of the pot.
5. Stew is finished when the lentils are soft and fully cooked.
6. Add salt and pepper to taste.

I eat mine over cooked rice.  Yummy!

Rachel asked me to post this after making a batch for her and her sisters.  


Monday, August 18, 2014

Salsa

This is just a few of the ingredients and the finished product.  
It was a gift from Sam's boss' husband
Recipe by: Michael Tarr

There are two versions of this salsa, store brought and fresh.  I use the fresh version only for home grown tomatoes and chilies.  The ingredients and preparation are similar with just a couple of changes.

Store bought version:

2 yellow chilies
2 jalapeƱos
2 serrano chilies
1 bunch green onions finely chopped
5 cloves garlic
1 bunch cilantro finely chopped
1 med/lg lime juiced
3 cans S&W petite cut tomatoes
Sea salt to taste

Fresh version:

3 yellow chilies
3 jalapeƱos
3 serrano chilies
5 cloves garlic
1 bunch cilantro finely chopped
1 med/lg lime juiced
1 med tomato plus 5 1/2 to 6 cups finely diced tomatoes
Sea salt to taste

In both versions I roast the chilies until the skin is blackened. To learn how to roast chilies, click here.   I also roast the garlic until the cloves have softened.  For fresh version, roast the med tomato until the skin is peeling and the fruit softened.

Store version:  Put lime juice, roasted garlic and chilies into a blender.  Add juice from canned tomatoes and blend until smooth.  In a large bowl, add tomatoes and onions.  Use bean or potato masher to break down tomatoes and mix.  Pour chile mixture over tomatoes, add cilantro to taste.  Sprinkle a little salt over the top and stir.  Refrigerate to let flavors mix.

Fresh version:   Same as above, except roasted tomato goes into the blender in place of the canned tomato juice.  Add chilies, garlic and lime juice and follow the steps  above.

Enjoy.

Sam came home from work the other day and said,  "Mom, not many people make homemade food better than you, but Teesha's salsa is soooo good.  It has a little kick to it that your salsa doesn't have."  After he told me that, I had to call Teesha and ask her for the recipe.  She said that it was her husbands recipe and that she'd get it for me.   Thank you Michael.  It is delicious!    My mild salsa recipe is found by clicking here.

Saturday, May 24, 2014

Strawberry Cheesecake Pie




I found this off of a graham cracker pie crust package.  It looked too good and too simple to make not to post.