Welcome to my money saving Blog where I share many of your favorite recipes and stories with everyone who visits here. Feel free to comment – feel free to ask questions! All are welcome! I also hope you pay a visit to my blog – history files for more money saving hints and tips for everyday life.I believe that making your own food saves more money than any other part of our lives. My email is grannyj40@yahoo.com you are welcome to write to me anytime.
Mold Remover,Horchata,Lots of great recipes.
Do it yourself cleaners
I found this great web site for making your own cleaning supplies and thought you may want to check it out.
http://www.doityourself.com/stry/cleaners
Mold Remover
Borax is a natural mold retardant. If you live in an area where the humidity levels are high, try adding a cupful to your soapy water whenever you wash down the walls. I put mine in an old spray bottle & keep it in the shower to spray after each time it’s used. Not only has it prevented mold build-up, it has removed those black spots that appear in the caulking.
5 min | 5 min prep
1 spray bottle
1/2 cup borax
1/2 cup vinegar
1 cup water
In a spray bottle, combine the ingredients and spray generously on moldy surfaces.
Wipe clean with a damp sponge.
Horchata
Prep Time: 10 Minutes Ready In: 3 Hours 10 Minutes
Servings: 6
“A refreshing Mexican drink made with rice, milk, vanilla, and cinnamon. A great balance for spicy foods, enjoy this served over ice.”
Ingredients:
1 cup uncooked white long-grain rice
5 cups water
1/2 cup milk
1/2 tablespoon vanilla extract
1/2 tablespoon ground cinnamon
2/3 cup white sugar
Directions:
1. Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.
2. Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.
Garam Masala Tofu
from 101 cookbooks: tofu scramble with changes
20 min | 5 min prep
SERVES 4 , 4 cups
1 teaspoon salt
1 1/2 teaspoons garam masala
1 medium onion, halved and cut into thin slices
1/2 medium fennel bulb, cut into very thin slices
1/4 cup dried cranberries, chopped
12 ounces extra firm tofu, crumbled
1/4 cup chopped cilantro
Spray pan with cooking spray. Stir in the garam masala, and then quickly add the onions and fennel.
Stir in onions and salt and cook until the onions soften, just a minute or two. Now it’s up to you in regards to how long you’d like to let the onions cook – it you are in a rush, just cook them for a few minutes until they soften. If you have a bit more time, let them start to caramelized and darken. Stir in the cranberries, cook them for thirty seconds and add the tofu. Stir and stir to combine the tofu with the other ingredients. Remove from the heat and stir in the cilantro. Taste and add more salt if needed.
No Meat-Balls
Gluten free, vegan version of a great recipe in “365 Ways to Cook Vegetarian” by Kitty Morse. These are yummy served with your favourite sauce over spaghetti squash and make good finger food with a dipping sauce. They also freeze well, so make a double batch! Even meat-eaters love ‘em…
40 min | 20 min prep
SERVES 4
1 small onion, minced
3 tablespoons water
1 tablespoon flax seed meal
1/4-1/2 cup quinoa, flakes
1 cup walnuts, finely ground
2 garlic cloves, minced
1/2 teaspoon sea salt
1 tablespoon olive oil
2 teaspoons vegan worcestershire sauce
1 teaspoon dried basil
Preheat oven to 350 degrees F.
Oil a baking sheet.
In a blender, blend onions, water and flax meal until frothy.
In a large bowl, mix all remaining ingredients.
Add onion mixture to other ingredients in bowl and mix well to blend, adding more quinoa flakes if mixture is too wet.
Shape into balls 1-inch in diameter and place on oiled baking sheet.
Bake in preheated oven for 20 minutes, turning once.
Pineapple Yum Yum Salad
Looking through my recent gem of an older community cookbook found in one of my favorite antique stores, I found this delightful salad. It will go with almost any meal and could even be used as a dessert!
15 min | 10 min prep
SERVES 12 -14
1 (14 ounce) can crushed pineapple
1 (6 ounce) box lemon Jell-O gelatin
2 (8 ounce) packages Philadelphia Cream cheese, softened
1 pint whipped cream
In a medium saucepan, over medium heat, bring the crushed pineapple with its juice to a boil.
Remove from the heat.
Stir in the lemon jello followed by the cream cheese.
Use a mixer, if needed, to get any lumps of the cream cheese out.
Chill about 20 minutes.
Fold in the whipped cream and spoon into a large pretty glass bowl.
Chill at least 2 hours before serving.
Easy Baked Macaroni and Cheese Recipe
50 min | 20 min prep
SERVES 8 -10
1 lb pasta noodles, cooked and drained
1 cup mayonnaise, preferably homemade
1 1/2 cups milk
3 cups sharp cheddar cheese, freshly grated
2 teaspoons Dijon mustard
1/4 cup seasoned bread crumbs
kosher salt & freshly ground black pepper
Butter or spray a casserole dish.
Preheat the oven to 375 degrees.
Toss the pasta with the mayonnaise, milk, mustard and cheese.
Season with the salt and pepper.
Pour into the casserole dish and top evenly with the breadcrumbs.
*If you like a real crunchy top, use more breadcrumbs.
Bake for 30 minutes or until golden brown on top and bubbling hot.
Crock Pot Peanut Butter Cup Cake
from the crock pot lady
2¼ hours | 10 min prep
SERVES 6
1 cup flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup peanut butter
1/2 cup milk
1 tablespoon oil
1 teaspoon vanilla
3 tablespoons unsweetened cocoa powder
1/2 cup sugar
1 cup boiling water
grease 4 qt slow cooker.
combine flour, 1/2 c sugar, baking powder and salt.
stir together pb and milk with oil and vanilla (might need to heat peanut butter first) and combine with flour mixture.
pour into crock pot.
combine cocoa, remaining sugar and boiling water and pour over peanut butter mixture.
cook on high 2-4 hours until the top is cooked and tooth pick comes clean.
let sit uncovered off for 20 minutes.
serve with vanilla ice cream.
CrockPot Round Steak and Gravy
One of our favorites!
Ingredients
1 Boneless Round Steak
1 Small Can Cream of Mushroom Soup
1/4 C Water
1/2 packet of Onion Soup Mix
Directions
Place All Ingredients into Crockpot or Slow Cooker
Set on Low
Allow to cook 8-10 hours
Steak will fall apart when done
Pairs well over Cooked White/Brown Rice or with Egg Noodles
Cinnamon Honey Butter
Prep Time: 5 Minutes Ready In: 5 Minutes
Servings: 16
“This is a creamy honey-cinnamon treat, and is absolutely wonderful on toast, bagels, muffins, pancakes, waffles.”
Ingredients:
1/2 cup butter, softened
1/2 cup confectioners’sugar
1/2 cup honey
1 teaspoon ground cinnamon
Directions:
1. In a medium bowl, combine butter, confectioners’ sugar honey and cinnamon. Beat until light and fluffy.
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