from mommy deals
Ingredients (mix together and add the same amount as normal detergent)
1 cup borax
1 cup baking soda
1/2 cup Kosher salt (Alisha here: I have also heard of using sugar-free lemon flavored kool-aid)
Vinegar for use in the rinse cycle
Friday, April 23, 2010
Wednesday, April 21, 2010
Chipotle Buttermilk Dressing
prudencepennywise.blogspot.com
Estimated Cost: about $2.00 for 1 and 1/2 cups
1/2 cup buttermilk
scant 1/2 cup mayonnaise (low fat is fine OR swap 1/3 cup Greek yogurt plus 3 tablespoons oil)
1/4 cup ketchup
1 clove garlic
1/3 cup green onions, chopped
1 teaspoon mild chili powder
1/8 teaspoon chipotle chili powder (Add more if you like, but start small)
1/2 teaspoon each salt and pepper
juice of one lime
1 tablespoon honey
Combine all ingredients in the bowl of a blender and process until smooth. Store in the refrigerator for one week. It's great as a dressing for a brown rice or quinoa salad, too.
Estimated Cost: about $2.00 for 1 and 1/2 cups
1/2 cup buttermilk
scant 1/2 cup mayonnaise (low fat is fine OR swap 1/3 cup Greek yogurt plus 3 tablespoons oil)
1/4 cup ketchup
1 clove garlic
1/3 cup green onions, chopped
1 teaspoon mild chili powder
1/8 teaspoon chipotle chili powder (Add more if you like, but start small)
1/2 teaspoon each salt and pepper
juice of one lime
1 tablespoon honey
Combine all ingredients in the bowl of a blender and process until smooth. Store in the refrigerator for one week. It's great as a dressing for a brown rice or quinoa salad, too.
Chocolate Truffle Sauce
Submitted by Melanie
www.sisterscafe.blogspot.com
3/4 cup whipping cream
2 Tb butter
2 cups semisweet chocolate chips
1 t vanilla
Put butter and cream in a saucepan and heat over medium-low heat until cream is hot.
Do NOT BOIL. Remove from heat and add chocolate.
Let it melt then whisk until smooth and add vanilla. You may also make this in microwave--although I never have.
www.sisterscafe.blogspot.com
3/4 cup whipping cream
2 Tb butter
2 cups semisweet chocolate chips
1 t vanilla
Put butter and cream in a saucepan and heat over medium-low heat until cream is hot.
Do NOT BOIL. Remove from heat and add chocolate.
Let it melt then whisk until smooth and add vanilla. You may also make this in microwave--although I never have.
Bowtie Chicken Caesar Salad
by Amy Bench
the girl who ate everything
2 bunches green leaf lettuce, chopped
1 bag Marie Calendars Fat Free Croutons
1 bag Almond Accents/ Roasted Garlic Caesar
2 Chicken Breasts, boiled with an onion and salt and pepper
2 cups bowtie pasta, cooked
4 - 6 oz. shredded parmesan cheese
Brianna’s Asiago Caesar Dressing
Toss all the above ingredients with Caesar dressing right before serving. Serves 20-25.
the girl who ate everything
2 bunches green leaf lettuce, chopped
1 bag Marie Calendars Fat Free Croutons
1 bag Almond Accents/ Roasted Garlic Caesar
2 Chicken Breasts, boiled with an onion and salt and pepper
2 cups bowtie pasta, cooked
4 - 6 oz. shredded parmesan cheese
Brianna’s Asiago Caesar Dressing
Toss all the above ingredients with Caesar dressing right before serving. Serves 20-25.
Friday, April 9, 2010
Cinnamon Roll Cookies
from the girl who ate everything
adapted from PickyPalate
1/2 cup sour cream
1 cup white sugar
1/2 cup butter, slighty softened
2 eggs
1/2 tsp vanilla
3 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Brown Sugar and Butter Filling
6 tablespoons softened butter, (slice 2 Tablespoons 3 times totaling 6 tablespoons)
3/4 Cup packed light brown sugar, divided into 1/4 Cups
3/4 tsp ground cinnamon, divided (1/4 teaspoon for each batch)
Frosting
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing
1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.
2. Place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
3. Once chilled, cut disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches.
Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. If your dough is too soft at this point put it back in the fridge to get harder. Using a VERY sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet.
Bake at 350 degrees for 8-10 minutes. You are going to want to try to cook them longer. DON'T! Remove and let cool for 5 minutes before removing from baking sheet.
4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. I put mine in a ziplock bacg and snipped the corner off to pipe the frosting. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!!
Makes at least 3 dozen
adapted from PickyPalate
1/2 cup sour cream
1 cup white sugar
1/2 cup butter, slighty softened
2 eggs
1/2 tsp vanilla
3 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Brown Sugar and Butter Filling
6 tablespoons softened butter, (slice 2 Tablespoons 3 times totaling 6 tablespoons)
3/4 Cup packed light brown sugar, divided into 1/4 Cups
3/4 tsp ground cinnamon, divided (1/4 teaspoon for each batch)
Frosting
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing
1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.
2. Place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
3. Once chilled, cut disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches.
Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. If your dough is too soft at this point put it back in the fridge to get harder. Using a VERY sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet.
Bake at 350 degrees for 8-10 minutes. You are going to want to try to cook them longer. DON'T! Remove and let cool for 5 minutes before removing from baking sheet.
4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. I put mine in a ziplock bacg and snipped the corner off to pipe the frosting. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!!
Makes at least 3 dozen
Thursday, April 8, 2010
from my kitchen cafe
Recipe Source: adapted from The Chocolate Book by Sara Perry
Cupcakes:
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3 squares (3 ounces) semisweet chocolate
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 cup sour cream
Frosting:
2 cups heavy whipping cream
1/2 cup cocoa powder
1/2 cup granulated sugar
pinch of salt
Preheat the oven to 325 degrees. Line 18 muffin tin cups with paper liners.
Sift the flour, baking soda and salt together and set aside.
In a small microwave-safe bowl, melt the chocolate on 50% power for 1-2 minutes. Stir and continue melting on 50% power for 30 second intervals until the chocolate is melted. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Blend in the vanilla. Add the eggs and beat until the batter is creamy. Blend in the chocolate. Add one-third of the sifted dry ingredients and mix just until combined. Add 1/2 of the sour cream and mix. Add another third of the dry ingredients and mix together. Add the other half of the sour cream and mix. Finally add the remaining dry ingredients and beat until well combined.
Fill each muffin cup about 1/2 full. Bake for 10-14 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The key to not drying out these cupcakes is to make sure and not overbake them! Remove the cupcakes to a wire rack and let cool completely.
To make the frosting, combine the cream, cocoa, sugar and salt in a medium saucepan. Gently heat and stir constantly until the sugar has dissolved and the cocoa has blended into the mixture. Remove from the heat and let cool to room temperature. Pour the mixture through a mesh strainer into a medium glass bowl and cover with plastic wrap. Put in the refrigerator until completely chilled.
With an electric mixer, whip the frosting until it is smooth and forms medium peaks and has a spreading consistency. It will be quite firm. Frost and garnish the cupcakes as desired. I use a large piping tip (Wilton 1M tip to be exact) to make the decorative swirly frosting.
Recipe Source: adapted from The Chocolate Book by Sara Perry
Cupcakes:
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3 squares (3 ounces) semisweet chocolate
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 cup sour cream
Frosting:
2 cups heavy whipping cream
1/2 cup cocoa powder
1/2 cup granulated sugar
pinch of salt
Preheat the oven to 325 degrees. Line 18 muffin tin cups with paper liners.
Sift the flour, baking soda and salt together and set aside.
In a small microwave-safe bowl, melt the chocolate on 50% power for 1-2 minutes. Stir and continue melting on 50% power for 30 second intervals until the chocolate is melted. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Blend in the vanilla. Add the eggs and beat until the batter is creamy. Blend in the chocolate. Add one-third of the sifted dry ingredients and mix just until combined. Add 1/2 of the sour cream and mix. Add another third of the dry ingredients and mix together. Add the other half of the sour cream and mix. Finally add the remaining dry ingredients and beat until well combined.
Fill each muffin cup about 1/2 full. Bake for 10-14 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The key to not drying out these cupcakes is to make sure and not overbake them! Remove the cupcakes to a wire rack and let cool completely.
To make the frosting, combine the cream, cocoa, sugar and salt in a medium saucepan. Gently heat and stir constantly until the sugar has dissolved and the cocoa has blended into the mixture. Remove from the heat and let cool to room temperature. Pour the mixture through a mesh strainer into a medium glass bowl and cover with plastic wrap. Put in the refrigerator until completely chilled.
With an electric mixer, whip the frosting until it is smooth and forms medium peaks and has a spreading consistency. It will be quite firm. Frost and garnish the cupcakes as desired. I use a large piping tip (Wilton 1M tip to be exact) to make the decorative swirly frosting.
Wednesday, April 7, 2010
Buttermilk Waffles
from: friedalovesbread.blogspot.com
Ingredients
1 3/4 c. all purpose flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 egg yolks
2 c. buttermilk or sour milk (2 T. lemon juice or vinegar + enough milk to equal 2 cups) I like to use SaCo dry buttermilk
1/2 c. vegetable oil
2 egg whites
Instructions
In a mixing bowl, combine flour, baking powder, baking soda and salt.
In another bowl, beat egg yolks, add milk and oil.
Add egg yolk mixture all at once to dry mixture. Stir until just moistened. Batter will be lumpy. Do not overmix.
Beat egg whites in an electric mixer until stiff peaks form.
Gently fold egg white mixture into wet batter, leaving a few bits of egg white. Do not overmix.
Pour about 1 cup of batter onto preheated waffle maker.
Close lid and do not open until desired doneness is reached.
Repeat until batter is gone.
Serve warm with desired toppings.
Ingredients
1 3/4 c. all purpose flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 egg yolks
2 c. buttermilk or sour milk (2 T. lemon juice or vinegar + enough milk to equal 2 cups) I like to use SaCo dry buttermilk
1/2 c. vegetable oil
2 egg whites
Instructions
In a mixing bowl, combine flour, baking powder, baking soda and salt.
In another bowl, beat egg yolks, add milk and oil.
Add egg yolk mixture all at once to dry mixture. Stir until just moistened. Batter will be lumpy. Do not overmix.
Beat egg whites in an electric mixer until stiff peaks form.
Gently fold egg white mixture into wet batter, leaving a few bits of egg white. Do not overmix.
Pour about 1 cup of batter onto preheated waffle maker.
Close lid and do not open until desired doneness is reached.
Repeat until batter is gone.
Serve warm with desired toppings.
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