Friday, July 31, 2009
2 cups water
1/2 cup distilled white vinegar
1 tsp pure castile soap (Dr. Bronners)
3/4 cup hydrogen peroxide
20 drops tea tree oil
20 drops lavender essential oil
Fill bottle with water. Add all other ingredients.
Good for acrylic, ceramic tile, wood, marble, and granite
**Recipe is from Gorgeously Green by Sophie Uliano
Thursday, July 30, 2009
This is a recipe from the April, 2009 Parents magazine that I would love to try:
Line an 8 X 8 baking pan with foil, letting it extend over the edges
Spritz it with vegetable oil.
In a large bowl, mix 1 cup low-fat granola, 1 cup folled oats, 1 cup finely copped apricots and cranberries, and 1/2 cup whole-wheat flour.
In a small bowl, whisk together 1 egg, 1/4 cup honey, 1/4 cup canola oil, and 1/3 tsp cinnamon.
Stir into granola mixture, then pat batter in the pan
Bake at 325 degrees for 30 minutes or until browned
When cool, use foil to lift from pan
Cut into bars
Store at room temperature for 3 days or freeze for up to 3 months
Nutrition Info: 157 calories; 5 g fat
Here is a recipe from Miserly Moms by Jonni McCoy
3 cups any granola
1/2 cup honey
1/3 cup chopped peanuts and/or chocolate chips
Combine well and press into a greased 8 X 8 baking pan. Bake at 350 for 20 minutes, slice into bars after it cools.
- Heat oven to 375 degrees
- Place chrackers in large zip-top plastic bag and crush with rolling pin
- Add coconut to the bag and shake.
- In a small bowl, stir together the chutney, lime juice, and curry powder.
- Remove 1/4 cup of chutney mixture and set aside.
- Dip chicken drumsticks, one piece at a time, in the remaining chutney mixture, then place inside the bag. Shake to coat
- Bake drumsticks on foil-lined shallow baking pan for 40 minutes, or until they're done. Cover chicken loosley with foil for last 10 minutes to prevent over browning
- Toss peas with reserved chutney mixture in a bowl.
- Microwave on high for 1-2 minutes, or until heated
- Combine Peas and rice and serve with chicken.
- Preheat oven to 350 degrees. Wrap tortillas in foil and heat in oven (although I am sure I will use the microwave)
- Coat 12 inch skillet with cooking spray, add pineapple slices; cook 4 - 6 minutes until browned (turning once)
- Cut chicken in strips; toss with peppers, seasoning, and pepper.
- Heat oil in skillet; add chicken and peppers. Cook and stir over medium-high 4 - 6 minutes, until chicken is no longer pink.
- mix with pineapple and serve with cilantro and lime
Wednesday, July 29, 2009
2 Tb baby shampoo
1 Tb baby oil
* Not sure why it needs to be cooled, but that is what I did
Cut paper towel roll in half (I had to use a saw, although the website said a regular sharp knife would work....guess I have dull knives...) and take out the cardboard tube from the middle. Put it in a round tupperware.
Pour the mixture of water/shampoo/oil over the paper towel roll. Put the cover on the tupperware and turn it upside down for 30 minutes.
This worked great!