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

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).

http://www.tasteofhome.com/recipes/black-bean--n--pumpkin-chili/print

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.  

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.  

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 jalapeños
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 jalapeños
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.

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. 

Tuna Cottage Cheese Casserole

Click on above picture to read recipe or read below

1 can tuna
2 eggs, slightly beaten
1 lb. cottage cheese
1/2 t. salt
1/4 t. pepper
3/4 t. celery salt
1/2 t.  worcesteshire sauce
1/2 cup dry bread crumbs
2 T. butter

Mix tuna, oil from can, cottage cheese, seasonings, and 1/4 cup bread crumbs into beaten eggs.  Turn into oiled 1 quart casserole and top with remaining crumbs, buttered.  Set in pan of hot water and bake in 375 degree oven about 35 minutes or until mxture is set. 

Yesterday as I was leaving Costco after my shopping trip, I ran into Larry and Corinne Steimle.  As we were visiting, the topic of my recipe blog came up.  Larry told me about one of his favorite  recipies.  It sounded like a very interesting recipe....Tuna and Cottage Cheese Casserole?!?    I said if he'd send it, I'd post it on my blog. 

Beef and Bean Enchiladas

Serves 6

1 lb ground beef (or ground turkey) - shredded chicken would also work
3 gloves garlic minced (optional)
Chopped onions
Cumin, chili powder, cayenne pepper to taste
2 cups enchilada sauce divided (I prefer green over red)
1  15 oz can refried beans
12 corn tortillas
Grated cheese to top the enchiladas (mozzarella or cheddar work well)

Preheat oven to 375 degrees.  Brown beef with garlic and  onions and drain.  I season my ground beef with cumin, chili powder, and a touch of cayenne pepper for a little kick.  You could also used toco seasoning instead.  Add 1 cup of enchilada sauce and the can of refried beans to the meat.  Microwave tortillas for 30 sec - l minute to soften.   Spread a spoonful of sauce on each tortilla and top with meat mixture and cheese.  Roll up tortillas and place seam side down in sprayed 8 inch glass casserole.  Top with remaining sauce to cover and sprinkle with remaining cheese.  Bake 20-25 minutes.

I'm visiting Rachel and she made this for me today for lunch.  Yum.  When she made it she used the green enchilada sauce instead of the mild red enchilada sauce.  She also used white cheese instead of the cheddar cheese.  

Refried Beans

There are tons of recipes for refried beans out there and they are all pretty much the same and very easy. All you need to do is plan ahead a little and you’ll have something much tastier and healthier than what you’d get from the can!

Refried Beans

• 6 to 7 cups dried beans (we like black beans, but you can use whatever kind you prefer)
• One medium onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons cumin
• 1 tablepoon salt (add more to taste)

Instructions:

1. The night before, put beans in a large bowl and cover with water.
2. The next morning, drain and rinse beans, then put them in the crockpot and cover with water or broth (liquid should be about 2 inches higher than the beans). Cover and cook on low for about 6 hours, then check to see if the beans are soft. If not, add a little more liquid and let cook one or two more hours.
3. When the beans are soft, drain them, but be sure to reserve at least one cup of the liquid.
4. Sautee the onions and garlic in butter, lard or tallow, until soft. Add them to the beans, along with the cumin and salt.
5. Using an immersion blender (or a food processor or blender), puree the mixture. Add liquid as needed. Taste, and increase seasonings to taste.
6. If you will not need all of the refried beans right away, you can fill mason jars to within 1 ½ inches of the top and freeze. To avoid the jars bursting, I let them cool on the counter and then overnight in the fridge before putting them in the freezer.

This is a cut and paste from this website:   http://creativechristianmama.com/refried-beans/

I want to try to have these beans on hand in my freezer instead of using the canned refried beans.  We'll see if it happens. I think I would make it out of pinto beans.  I would also just cook them on my stove top and not in the crockpot. 

Hummus

1 19 oz can chick peas, (garbanzo beans) drained (but save the liquid)
1/4 cup liquid frm the can of chick peas
1/4 cup tahini (sesame paste-available at middle eastern and health food stores, and some supermarkets)
1/4 cup lemon juice
2 cloves garlic
1/2 tsp ground cumin (optional)
Salt and pepper to taste

Put everything in the blender or food processor and zip it until really smooth, scraping down the sides 2 or 3 gimes.  Tasts, and adjust the seasoning, if necessary.  Hummus should be a little thicker than, say, sour cream.  If it's too thick, add another spoonful or two of chick pea liquid to loosen it up.  Scoop into a bowl, sprinkle the top with a little chopped parsley and a drizzle of olive oil, and serve with pita bread or vegetable dippers.

Makes about 2 cups of hummus.

This recipe is from Clueless in the Kitchen by Evelyn Raab

Thanksgiving Vegtable Plate

Gobble, gobble

Crockpot Cashew Chicken

 Ingredients:

• 2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
• 1/4 cup all purpose flour
• 1/2 tsp black pepper
• 1 Tbsp olive oil
• 1/4 cup soy sauce
• 2 Tbsp rice vinegar
• 2 Tbsp ketchup
• 1 Tbsp brown sugar
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger
• 1/4 tsp red pepper flakes
• 1/2 cup cashews

Directions:

Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. 

Makes 4-6 servings.

If you want more sauce to pour over the the rice, double the sauce ingredients.

My niece posted this on her facebook wall from Health is Wealth page here.  We had it for dinner tonight.  It was good.  It was easy to make.  

Pumpkin Pie Dip

A pumpkin dip that is perfect for your next party or after school snack.

Ingredients

15 oz can of pumpkin
1 3.4 oz box of instant vanilla pudding powder
16 oz container of fat free cool whip
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 tsp cinnamon


Instructions

In a large bowl combine all ingredients
Stir until well blended
Cover and refrigerate for at least 1 hour before serving

ENJOY!!

I found this on my fb page by Mary Asbury.  The changes I would make for this is to use one cup of real whip cream (whipped and sweetened with 1/4 c powdered sugar and a 1/2 tsp vanilla added) instead of the cool whip.  

*Grandma's Fruitcake (*Grandma Cula Magnusson)

1 box 15oz. raisins             1 t ground cloves
2 ½ C water                        2 t heaping fresh soda
2 t cinnamon                       2 cubes margarine (I would use butter)
1 t allspice                           2 eggs   
1 t nutmeg                           2 C sugar
1 lb. sliced gumdrops (not black)
3 ¾ C sifted flour                1 8oz. cherries
1 8 oz. candied pineapple   1 C chopped nuts (walnuts) 

Simmer water and raisins together for 10 min. Add spices, soda, margarine—let stand 10 min. Slice fruit and add 3/4C flour to fruit. Add 1 C sugar to wet mixture.  Add 1 C sugar and 2 beaten eggs, then add to wet mixture. Mix everything.  Add 3 C flour, nuts, fruit.

Load 3 greased, floured big bread pans about ½ full. Cook at 300 for 35 min.—then reduce heat to 250 and cook for 45 min.   {watch them—may need to adjust}

Smaller pans: 18 min at 300, then 35 min at 250.

Cool in pans, 5-10 min, then on cookie sheet.

I was introduced to this fruitcake when I married Scott 36 years ago.  It's not your usual fruitcake recipe that everyone jokes about.  Maybe it's the gumdrops.  You'll really enjoy this holiday fruitcake.  If any Magnusson cousin makes this recipe, email me a picture and I'll post it with the recipe.   

Cucumber Salsa

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed

1/4 c reduced-fat sour cream (try plain Greek yogurt as a substitute!)
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt

Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream (yogurt), lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

This is also a recipe found on Facebook.  Others commented that it would be good with dill and/or avocado, or as the filling to a wrap (with chicken added).  I haven't tried it yet, but it looks delish!

Halloween snacks

Cut bananas in half.  Press in mini chocolate chips for eyes and a regular chocolate chip for the mouth.

Peel tangerines.  Add sliced celery for the stems.

Fun!  My friend had this posted on her Facebook page.

Chicken Tikka Masala

2 tsp oil
1 small onion minced
1 TBSP fresh ginger, grated
3 cloves garlic, crushed
1 1/2 cups crushed tomatoes (or a 15 oz can)
1/2 cup plain yogurt (can use greek as well)
1/2 cup milk
2 tsp cumin
2 tsp curry powder
1 tsp tumeric powder, optional
1/2 TBSP chili powder
salt to taste
2 cups chopped chicken breast, already cooked
cilantro to top

Heat oil in large heavy skillet over medium heat.  Add the onions and cook until golden.  Add crushed ginger, cumin, curry, tumeric powder , chili powder, and salt.  Stir in tomatoes, yogurt, and milk.  Simmer on low heat for a few minutes.  Add chicken.  I also like to add garbanzo beans (1 cup) and cooked potato chunks.  Serve over hot rice.

Super yummy!  

Frozen Pumpkin Yogurt

1 1/2 cups Greek lowfat yogurt
1 1/2 cups whole milk
1 1/2 cups dark brown sugar
2 cups pureed pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Whisk all ingredients in a bowl until combined.  Place in container of ice cream freezer and freeze according to manufacturer's instructions.  Serves 10

I found this recipe in our newspaper last fall and cut it out to post on this blog. 

Window and Glass Cleaner, All-purpose Cleaner, and Laundry Bleach Alternative

Mary Hunt, you've done it again.  I love reading her cleaning recipes from her column in our paper.  You can access her site at:   everydaycheapskate.com

This is what Mary has to say about homemade cleaning recipes:

Just imagine you could actually make all kinds of household products equal to the window cleaner, chlorine bleach and all-purpose cleaner you're buying now--and make them for pennies, not dollars.  You can if you have the right recipes.

Click on article to enlarge

Window and Glass Cleaner

Ingredients
1/2  cup non-sudsing household ammonia
1/2 cup white vinegar
2 drops blue food coloring (optional)
warm water

Directions
Pour ingredients into a gallon-size container that has a tight-fitting lid.   Fill with warm water.  Shake to incorporate.  The food coloring, while not necessary, will alert you that the contents are not water.  Label and keep out or the reach or children  

All Purpose Cleaner

Ingredients
2 cups rubbing alcohol
1 tablespoon Blue Dawn dishwashing soap
1 tablespoon non-sudsing household ammonia
1 tablespoon white vinegar

Directions
Mix in a gallon container that has a tight-fitting lid.  Fill container with warm water, and shake to mix.  You can put this in a spray bottle and use as you would any other household  cleaner.  Great for cleaning chrome, countertops and bath fixtures

Laundry Bleach Alternative

Ingredients
12 cups water
1/4 cup lemon juice
1 cup hydrogen peroxide

Directions
Mix, label, and store in a container with a tight-fitting lid.  Add 2 cups per load of whited to keep them bright.  

No-Bake Peanut Butter Cup Bars

25 chocolate sandwich cookies such as Oreos
1 cup plus 4 tablespoons butter, divided
1 1/2 cups plus 3 tablespoons creamy peanut butter, divided
1 pound (about 3 1/2 cups) powdered sugar
1 1/2 cups graham cracker crumbs
1 (12-ounce) bag semisweet chocolate chips

 Line a 9 x 13 inch baking pan with foil that extends over edges of pan.  Set aside.

Process whole cookies in food processor, or place in large zip-top bag and crush with a rolling pin until crushed into crumbs.  Melt 4 tablespoons butter and stir into crumbs and mix until combined.  Press crumbs evenly into bottom of the prepared pan and refrigerate while you prepare the next step.

Melt remaining 1 cup butter.  Beat 1 1/2 cups peanut butter, butter, and powdered sugar until combined.  Add graham cracker crumbs and mix until incorporated.  Press peanut butter dough evenly into pan on tip of cookie crust.

Place chocolate chips and remaining 3 tablespoons peanut butter in a microwave safe bowl.  Heat in 30 second intervals, stirring in between, until melted and smooth.  Pour chocolate mixture over peanut butter layer and spread evenly.  Refrigerate bars about 2 hours.  To serve, lift foil out of pan and use a large sharp knife to cut into bars. 

Makes about 32 bars. 

A family in the ward gave of some of these during Christmas time last year.  They were so good, I requested the recipe.  As I typed up the recipe, I could see that the ingredients could get a little pricey.  You could probably used Walmart brand chocolate sandwich cookies and graham crackers crumbs to cut the cost of making the bars.   When I make some up, I'll include a picture. 

Beans and Greens

2 tablespoons olive oil
1 chopped onion
2 cloves garlic, sliced
1/4 teaspoon red pepper flakes
Salt and freshly ground black pepper
2 cups kale, washed, stems trimmed and chopped
1 (15- ounce) can cannellini beans (white kidney beans), drained
3/4 cup chicken stock


Heat olive oil over medium heat in a frying pan or pot.

Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant. Add the kale and let saute until it cooks down slightly. Add the beans and the chicken stock.

Cover and let cook for 10 minutes.

This delish dish comes from my roommate Carrie.  It's surprisingly yummy!  and probably super good for you.

Microwave Popcorn

 1/2 cup unpopped popcorn
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste

DIRECTIONS:

1.  In a cup or small bowl, mix together the unpopped popcorn and oil. Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients.

2.  Cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl.

This recipe is from Rachel.  She said:  " I made this the other night......pretty tasty.  I burned the first batch by cooking too long.  I did it in my microwave for 2 min, but each microwave varies." 

I say it's got to be a lot cheaper than buying pre-packaged microwave popcorn.  And healthier too.  Have you ever read the nutrition  label on a package of microwave popcorn?

Cinnamon Roll Pancakes

PANCAKES
4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten

Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

CINNAMON FILLING
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon

Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

CREAM CHEESE GLAZE
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla

In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make it a glaze consistency. 


To make the Pancakes:
Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn. 

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.
Place pancake on plate, then cover with cream cheese glaze.

From a friend's facebook page.  First person to make these and then write a review gets 10 points!

10  points for me!  I (Kathleen) made them this morning for breakfast.  Yep, they are very good.  Here is my input:

They are very sweet.  More like a dessert.

I made 1/2 the recipe for the cinnamon filling and I had plenty.
My Smart and Final ziploc bag tore (twice) as I was piping them onto the pancakes, so I switched over to a regular sandwich baggie which worked fine to pipe on the cinnamon filling.  

It took a couple of cooked batches to figure out the heating and turning  as you cook the pancakes.  I would pratice making this recipe a couple of times before serving them for guests.  

I did a regular frosting glaze because I didn't have any cream cheese on hand.  My glaze recipe is:   Melt 1/4 cup butter.  Add 2 Tablespoons milk and 1/2 teaspoon vanilla.  Add enough powdered sugar to make the consistency you want for your frosting glaze.  

In the pancake section:
   8 teaspoons = 2 2/3 Tablespoons
   I used 1 teaspoons of salt instead of 2 teaspoons

Chili Mac

Yield: Serves 6

Note: If you want a traditional chili mac, omit the corn, chiles and cilantro.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound ground beef
• 1 onion, minced
• 3/4 tablespoon chili powder (add more if you want more heat)
• 1/2 tablespoon ground coriander (substitute ground cumin for a smokier flavor)
• 1/2 teaspoon salt
• 3 garlic cloves, minced
• 1 tablespoon brown sugar
• 2 8 oz. cans tomato sauce
• 2 cups water
• 8 ounces (2 cups) elbow macaroni
• 1 cup frozen corn
• 1 4.5-oz can chopped green chiles
• 2 tablespoons fresh cilantro, chopped
• 2 cups shredded cheese (I used a combination of cheddar and monterey jack but you can use pepper jack or a mexican shredded cheese blend)

Directions

1. Heat oil in a 12-inch non-stick skillet over medium heat. Add the ground beef, onion, chili powder, coriander, cumin and 1/2 teaspoon salt. Cook the ground beef until it is no longer pink. Drain off any excess fat or grease (the amount will depend on how lean your beef is). Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and macaroni. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12-14 minutes.
2. Stir in 1 cup of the cheese, frozen corn, green chiles and cilantro and sprinkle remaining 1 cup of cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.

 Rachel told me about this recipe found here on melskitchencafe.com  Click onto the site to see a picture of how to serve this dish and Mel's commentary . 

Orange Creamsicle Cookies

Yield: Makes about 30 cookies

Note: These cookies should bake up puffy not flat. If your cookies are flattening, try adding another tablespoon or two of flour to the dough (up to 1/4 cup if needed). Also, the orange extract is optional but really enhances the orange flavor of the cookies.

Ingredients

• 2 1/4 cups all purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange extract
• 2 tablespoons orange zest (from 1-2 oranges)
• 2 cups white chocolate chips

Directions

1. Preheat the oven to 375 degrees F. Line two rimmed baking sheets with parchment paper, silpat liners or lightly grease with cooking spray. Set aside.
2. In a small bowl, combine the flour, baking soda, and salt; set aside.
3. In a large bowl, cream together the butter and sugars until light and creamy. Beat in egg, vanilla, orange extract and orange zest until smooth. Gradually add flour mixture and white chocolate chips, mixing until combined.
4. Drop rounded tablespoonfuls onto prepared baking sheets. Bake for 8-10 minutes or until golden brown around the edges, taking care not to overbake. The cookies should be rounded and full, not flattened. Remove the cookies to a wire rack to cool completely. Store in airtight container.

This will be your new favorite cookie recipe.  This recipe will work without using the orange extract.  When I made it, I doubled the recipe, but not the white chocolate chips.  Rachel told me about this recipe found here on melskitchencafe.com  Click onto the site to see Mel's commentary about the recipe and a lovely picture. 

Slow cooker Italian Beef

Ingredients

• 1 1/2 cups low-sodium beef broth
• 1 cup water
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 2 teaspoons onion powder
• 2 teaspoons dried parsley
• 2 teaspoons garlic powder
• 2 bay leaves
• 5 pounds chuck roast

Directions

1. In a liquid measuring cup or bowl, combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, and bay leaves. Whisk to combine.
2. Place roast in slow cooker and pour seasoning mixture over the meat. Cover, and cook on low for 9-10 hours or on high for 5-6 hours. When done, remove bay leaf, and shred meat with a fork (keep the shredded meat in the slow cooker with the juices). Serve on crusty rolls with cheese, if desired.

Rachel told me about this recipe found here on melskitchencafe.com  Click onto the site to see a picture of how to serve this meat. 

Coconut Cream Pie

1 can coconut milk (can be found in the Asian foods section)
Half-and half or heavy cream (enough to add to the coconut milk to make 3 cups)
3 egg yokes
3/4 cup white sugar
1/3 cup cornstarch
1/4 teaspoon salt
1cup flaked coconut toasted*
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 recipe graham cracker crust or traditional pie crust
Fresh whipped cream, lightly sweetened

Directions:

In medium saucepan, combine half and half, coconut  milk, egg yokes, sugar, cornstarch and salt.  Bring to a boil over medium-low heat, stirring constantly.  Mixture will become very thick.  Remove from heat, and stir in coconut extract and the vinalla extract (at this point you can also stir in 3/4 cup of the toasted coconut, although, I prefer to use it all to garnish the top of the pie.). Pour the custard into the baked and cooled pie shell and chill 2-4 hours or until firm.  Top with whipped cream and the toasted coconut.

*To toast coconut, spread coconut on rimmed baking sheet in a even layer and baked at 350 degrees tossing often, until lightly toasted, about 12-15 minutes.

Janelle is serving this for our Christmas dinner.  She got the recipe from her sister-in-law Brittany, who got it from melskitchencafe.com  

Kraft Fantasy Fudge

 What You Need

3 cups  sugar
3/4 cup  butter or margarine
1 small  can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
12oz.  *BAKER'S Semi-Sweet Chocolate, chopped
1 jar  (7 oz.) JET-PUFFED Marshmallow Creme
1 cup  chopped PLANTERS Walnuts
1 tsp.  vanilla

*This is what Bakers' chocolate squares looks like

Make It

LINE 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

ADD chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.

POUR into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

Kraft Kitchens Tips
A serving of this sweet treat is 2 squares. You'll find that a small portion goes a long way on chocolate flavor.

Note
Do not substitute sweetened condensed milk for evaporated milk.

To prepare the fudge in the microwave, place butter in 4-qt. microwaveable bowl. Microwave on HIGH 1 min. or until melted. Add sugar and milk; mix well. Microwave 5 min. or until mixture begins to boil, stirring after 3 min. Stir well, scraping down side of bowl. Microwave 5-1/2 min., stirring after 3 min. Let stand 2 min. Add chocolate and marshmallow creme; continue as directed.

40 servings, about 2 squares each

This is the fudge that April Winkleman would serve after choir pratice.  We have a family battle over what fudge is better.  "Sis Winkleman's fudge"  or my family recipe found here. 

Cranberries can be more than relish

Mary Hunt enlightening us on the subject of cranberries:

Did you know that there are 440 cranberries in one pound? And 4,400 cranberries in one gallon of juice? And 440,000 cranberries in a 100-pound barrel? That Americans consume some 400 million pounds of cranberries each year? For sure they are delicious, but there are so many other ways you can use fresh cranberries.

Centerpiece. Start with Styrofoam balls, any size. Cut a bunch of wood toothpicks in half. Stick a pick into the ball so that about 1/2-inch is sticking out. Push a cranberry onto the toothpick until it touches the foam ball. Repeat until the ball is covered, placing the cranberries close enough so the white ball does not show through. Set your cranberry balls on candle holders of various heights, or pile them into a large bowl.

Glitter. In a medium bowl, stir together 2 tablespoons water and 1 tablespoon pasteurized egg white (or one raw egg white) until blended but not whipped. Coat raw cranberries with this mixture. Spread granulated sugar on a baking sheet and roll the cranberries in it until they are covered. Dry at room temperature for 2 hours. Use as garnish for desserts, or eat them plain. Sugared cranberries almost sparkle, they are so pretty.

Garland. Wash cranberries. Thread a large sewing needle with waxed dental floss. Secure the first cranberry on the floss by putting the needle through the cranberry twice, then making a knot in the floss. Continue threading the cranberries until the desired length is achieved to decorate the mantel, Christmas tree or banister.

Fun fact: If you strung all the cranberries produced in North America last year, they would stretch from Boston to Los Angeles more than 565 times.

Flower arrangements. Pour fresh raw cranberries into a clear glass vase. Add water. Now add a simple flower arrangement. The red berries in the water are stunning. Berries will last longer than the flowers, so don't worry about them going bad.
Hint: You don't have to add the water or even the flowers. Clear glass vases filled partially with red cranberries add a beautiful decorator touch to any setting.

Lip-gloss. Place 10 raw cranberries, 1 teaspoon honey and 1 tablespoon almond oil in a small bowl. Microwave on high for two minutes. Mash and stir up the mix. Allow to cool, then use a fine sieve to strain out the goop. Pour the mixture into a small container. Apply to lips as needed for a wonderful moisturizer and exfoliant.

Floating candles. Partially fill a clear glass bowl with water. Add fresh cranberries (they'll float) and floating candles to make a pretty, colorful and simple holiday decoration.

Cranberry sauce. Here it is, the best recipe ever for cranberry sauce: Combine in a saucepan over medium high heat: 1 (12 ounce) package fresh cranberries, picked through and rinsed; 1 1/2 cups water, 1/2 cup white sugar and 1/2 cup packed brown sugar. Cook uncovered for 5 minutes. Spoon off any foam that forms. Serve hot or cold. Yum.

Mary Hunt is the founder of www.DebtProofLiving.com, a personal finance member website. You can email her at mary@everydaycheapskate.com, or write to Everyday Cheapskate, P.O. Box 2099, Cypress, CA 90630. To find out more about Mary Hunt and read her past columns, please visit the Creators Syndicate Web page at www.creators.com.

This was in our newspaper this morning.  And who doesn't like homemade cranberry sauce?  Once again, thanks, Mary Hunt for a some wonderful ideas.