Ingredients in Homemade Dishwasher Detergent
Rachelle Mathia
Your environmentally friendly dishwasher detergent is going to have four main ingredients.
- Washing Soda—This stuff has been around forever. It is a natural substance, made from salt and limestone. Scientifically it is known as sodium carbonate. It cuts grease on anything and can be used for many (if not most) of the cleaning projects in your home. Arm and Hammer puts it out in the United States. If you can't find it at your grocers you can find it on Amazon and other places online.
- Borax—Borax occurs naturally in the environment and can be mined as well as created in a lab. It is toxic in concentrated amounts, and you should keep it out of the reach of children. You can find it by the laundry detergent; Borateem is one brand.
- Kosher Salt—Kosher salt is a pure salt. I use it for cooking because the food tastes cleaner. It it what my recipe calls for, I am not sure why.
- Citric acid—You can buy food grade citric acid like Fruit Fresh or just use unsweetened lemonade packets.
Recipe for Homemade Dishwasher Detergent
- 1 cup Washing soda
- 1 cup Borax
- ½ cup salt
- ½ cup citric acid
Mix together and store tightly covered in a Mason Jar. Use one tablespoon per load. Add vinegar to the rinse dispenser for the best results.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Wednesday, June 20, 2012
"chicken in wine sauce"
"chicken in wine sauce"
recipe Angela Kitzmiller
Preheat oven to 350,
place 4 chicken breast in 9x13 pan, sprinkle 10oz sharp cheddar cheese & green onions over chicken.....then in another bowl, mix together 1 can of cream of mushroom 1 can of cream of chicken & 1 cup sherry.
Pour over chicken.
Bake at 350 for 1 to 1 1/2 hours uncovered....serve with rice :) so good & easy
recipe Angela Kitzmiller
Preheat oven to 350,
place 4 chicken breast in 9x13 pan, sprinkle 10oz sharp cheddar cheese & green onions over chicken.....then in another bowl, mix together 1 can of cream of mushroom 1 can of cream of chicken & 1 cup sherry.
Pour over chicken.
Bake at 350 for 1 to 1 1/2 hours uncovered....serve with rice :) so good & easy
Chocolate Cupcakes
Cupcakes:
Kristin Coleman
1 2/3 c all purpose flour
3/4 c unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 c sour cream
2 tbsp milk
1 tsp vanilla extract
8 tbsp unsalted butter, at room temp
1 1/2 c sugar
2 large eggs
Preheat oven to 350. Line two cupcakes pans with paper liners. To make the cake batter, combine the flour, cocoa powder, baking soda, and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixture fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 mins. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixed on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated. FYI - this batter is really thick like mousse. Fill cupcake liners w/ desired amount of batter.
Bake for 18-22 minutes, or until toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 mins, then transfer to a wire rack to cool completely.
Chocolate Chip Cookie Dough filling:
4 tbsp unsalted butter, at room temp
6 tbsp light brown sugar, packed
1 cup plus
2 tbsp all purpose flour
7 oz sweetened condensed milk
To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on med-high speed until light and fluffy, about 2 mins. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a it, about an hour. To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture. You can also use a Cuisiapro Cupcake corer or an apple corer. http://www.surlatable.com/product/PRO-706044/Cuisipro-Cupcake-Corer Dark Chocolate Butter Frosting: 6 tbsp butter 3 - 4 cups powdered sugar 4 oz Nestle Dark Chocolate baking bar (melted and cooled) 2 tbsp milk To make the frosting, allow butter to stand at room temperature for 30 mins. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in the chocolate; 2 tbsp milk. Gradually beat in the additional powdered sugar. Beat in enough additional milk (1 to 2 tbsp) until frosting reaches the desired consistency. Makes about 2 1/4 cups of frosting.
Kristin Coleman
1 2/3 c all purpose flour
3/4 c unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 c sour cream
2 tbsp milk
1 tsp vanilla extract
8 tbsp unsalted butter, at room temp
1 1/2 c sugar
2 large eggs
Preheat oven to 350. Line two cupcakes pans with paper liners. To make the cake batter, combine the flour, cocoa powder, baking soda, and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixture fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 mins. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixed on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated. FYI - this batter is really thick like mousse. Fill cupcake liners w/ desired amount of batter.
Bake for 18-22 minutes, or until toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 mins, then transfer to a wire rack to cool completely.
Chocolate Chip Cookie Dough filling:
4 tbsp unsalted butter, at room temp
6 tbsp light brown sugar, packed
1 cup plus
2 tbsp all purpose flour
7 oz sweetened condensed milk
To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on med-high speed until light and fluffy, about 2 mins. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a it, about an hour. To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture. You can also use a Cuisiapro Cupcake corer or an apple corer. http://www.surlatable.com/product/PRO-706044/Cuisipro-Cupcake-Corer Dark Chocolate Butter Frosting: 6 tbsp butter 3 - 4 cups powdered sugar 4 oz Nestle Dark Chocolate baking bar (melted and cooled) 2 tbsp milk To make the frosting, allow butter to stand at room temperature for 30 mins. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in the chocolate; 2 tbsp milk. Gradually beat in the additional powdered sugar. Beat in enough additional milk (1 to 2 tbsp) until frosting reaches the desired consistency. Makes about 2 1/4 cups of frosting.
Labels:
dessert
Chicken salsa soup
Chicken salsa soup
Caylee Miller
12oz chicken (canned is fine)
10oz can of chicken broth,
7oz can tomato paste,
1/2 jar pace picante (we're pansys so mild here lol.)
Combine all, heat and top with cheddar to taste. Delish!
Caylee Miller
12oz chicken (canned is fine)
10oz can of chicken broth,
7oz can tomato paste,
1/2 jar pace picante (we're pansys so mild here lol.)
Combine all, heat and top with cheddar to taste. Delish!
Chicken French Bread Pizza
Chicken French Bread Pizza
Angela Kitzmiller
1 loaf French bread (from bakery, not pre-sliced)
1 cube butter, softened
1/2 c. shredded cheddar cheese
1/3 c. grated Parmesan cheese
1 garlic clove, minced
1/4 tsp Italian seasoning (I just use what I have around - oregano & basil, etc.)
1 can (10 oz.) chunk white chicken, drained & flaked
1 cup shredded mozzarella cheese
1/2 c. chopped red pepper (or use chopped tomatoes after baked)
1/2 c. chopped green onions
Cut bread in half lengthwise, then in half widthwise. Combine butter, cheddar, Parmesan, garlic & seasoning; spread over bread. Top with remaining ingredients. Placed on greased baking sheet. Bake 350 for 12 min. or until cheese is melted. Cut into wedges. Serve with green salad if you want - enjoy!
Angela Kitzmiller
1 loaf French bread (from bakery, not pre-sliced)
1 cube butter, softened
1/2 c. shredded cheddar cheese
1/3 c. grated Parmesan cheese
1 garlic clove, minced
1/4 tsp Italian seasoning (I just use what I have around - oregano & basil, etc.)
1 can (10 oz.) chunk white chicken, drained & flaked
1 cup shredded mozzarella cheese
1/2 c. chopped red pepper (or use chopped tomatoes after baked)
1/2 c. chopped green onions
Cut bread in half lengthwise, then in half widthwise. Combine butter, cheddar, Parmesan, garlic & seasoning; spread over bread. Top with remaining ingredients. Placed on greased baking sheet. Bake 350 for 12 min. or until cheese is melted. Cut into wedges. Serve with green salad if you want - enjoy!
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