HOMEMADE SHOWER CLEANER

so well worth a try!!! :))

10 oz white vinegar
10 oz dawn dish soap
spray bottle

Heat vinegar in microwave 2 minutes.
Pour into spray bottle and add Dawn.
Shake back and forth gently as not to make it foamy.
Do not need to heat after first time.
Spray and let set 10 minutes or longer, even overnight.
Wipe with wet sponge or rag and rinse.
I used a dish washing scrubbie, it's easy and everything cames out nice and clean.

MINI CANNOLI CUPS

 

Unfortunately, most of us don’t have the time or the ingredients handy to make the dough, wrap it around cannoli tubes, fry it and so on. So I can across this recipe using a pie crust instead of frying dough. The recipe is easy and really good. Enjoy!!!

For Cups
Flour for dusting surface
1 refrigerated pie crusts
3 tbsp. coarse natural sugar (I used regular sugar)
1 tsp. cinnamon

For Filling
1 (15oz) container of whole milk ricotta cheese
1/2 cup confectioners’ sugar, plus extra for dusting finished cups
2 tbsp. white sugar
1 tsp. vanilla extract (I used almond extract)
1/4 cup mini semi-sweet chocolate chips

In a large bowl with an electric mixer combine all ingredients for the filling except the chocolate chips and mix well until creamy. Place the filling in a 1-gallon plastic storage bag and chill while you make

the cups. Filling may seem thin but will firm up slightly when it’s refrigerated. For thicker cream see notes below.

Heat oven to 425°F. Unroll the piecrusts onto a lightly floured surface and sprinkle the top of each crust with the natural sugar and the cinnamon. Lightly roll over it with a rolling pin so that sugar and cinnamon are pressed into the dough.

With a 2 1/2-3 inch round cookie cutter, cut out circles and lightly press them inside an ungreased mini muffin or mini cupcake pan to create a pastry cup... sugar facing up.

Bake for about 10 minutes or until cups are golden. Remove from oven and allow cups to cool. Once cups are cool they can be removed from tin and

 

Remove filling from refrigerator, cut one of the bottom corners off the bag and pipe a little less than a tablespoon of filling into the cooled cannoli cups.

Sprinkle with mini chocolate chips, dust with powdered sugar and serve.
 

Cups should be filled shortly BEFORE they are eaten so the don’t get SOGGY. If you wish to make them ahead of time, you can make the cups and the cream and keep them separate. Once you are ready to eat, you can fill, decorate and serve.

Cooking Tips:
If you want the cream to be extra thick you can stain the ricotta in some cheese cloth placed in a bowl and covered over night before you mix your sugar to make the cream. This will remove any excess water and give you a thicker consistency.

Filling can be made a day or two ahead of time and kept in the refrigerator.

A variation in the cannoli cream that works well is a 1/4 teaspoon of almond extract and or orange extract.

Other toppings that go well with the cannoli cups are chopped toasted almonds, chocolate sprinkles, candied orange pieces, chopped candied red cherries, as well as a sprinkle of cinnamon.

DENTURES

 

Apple slices, peanut butter and marshmallows for the teeth... :))

BACON POTATO

 

(I baked mine in the oven which took a good hour, but I bet they would be great on the barbecue)

All you do is peel whole potatoes, cut them all across, not too thin, and not all the way through.
Sprinkle with some salt, but not too much, the bacon is salty. (I didn’t salt mine)
Then fill with small bacon slices in between.
Bake in a pan with some oil until potatoes are fully cooked, and serve! (I spray my pan with PAM)

You can put some cheese or onion in between.... let you imagination loose as to how you want to season them. Please your taste buds, and keep them quiet!

*GREATEST HOMEMADE SLUSHIES*

(this is a kid’s favorite treat in the summer time. I’ve made this for years... and my daughter always requested it in the summer)

2 cups ice water
1 packet fruit-flavored drink mix (use your favorite flavor – I use Kool-Aid)
2/3 cup sugar
4 cups or 1 full tray of ice cubes

You need a blender to prepare this recipe.
Put all of the ingredients into your blender. It will be about 2/3 to 3/4′s full. Put the lid on.
Process the mixture on high for a full minute.
Stop the blender, use a spoon to stir it a bit. Look for unchopped ice chunks. If all the chunks are grated up, then go ahead and serve it.
You may need to process it for another full minute though.
Serve immediately. I usually have to spoon this out of the blender with a measuring cup because the mixture is so thick.

Makes 4 – 8oz servings.

*HIGH PROTEIN LUNCH WRAP*

(these are so good, and good for you too)

1 pkg. whole wheat original flat out wrap
1 Tbsp. peanut butter
1 Tbsp sugarfree strawberry preserves (I used regular jam)
1/2 banana, cut into small chunks
4 strawberries, cut into small pieces
1 Tbsp. granola

Lay wrap flat, put peanut butter on one side and jelly on the other.
Put strawberries and banana all over the top.
Sprinkle granola over the top and roll up.
Cut into 3 pieces and enjoy.

LASAGNA ROLL-UPS

 

(recipe came from the magazine Taste of Home) so good. :))

10 uncooked lasagna noodles
1 pkg (19-1/2 oz) Italian turkey sausage, casings removed
1 pkg (8 oz) cream cheese, softened
1 jar (26 oz) Traditional Spaghetti Sauce (your favorite)
1-3/4 cups shredded cheddar cheese, divided

Cook noodles according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain.
Stir in cream cheese and 1/3 cup spaghetti sauce.
Drain noodles; spread 1/4 cup meat mixture on each noodle.
Sprinkle each with 2 tablespoon cheese; carefully roll up.
Spread 2/3 cup spaghetti sauce into an ungreased 13 in. x 9 in. baking dish.
Place roll-ups seam side down over the sauce.
Top with remaining sauce and cheese.
Cover and bake at 350 degrees for 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Yield: 10 servings.See More

*NUTELLA-MALLOW PILLOW POCKETS*

1 package puff pastry, 2 pastry sheets thawed
1 cup Nutella spread
1 cup mini marshmallows
Egg white wash: 1 egg white whisked with 1 tbsp. water
Powdered sugar for dusting

Preheat oven to 350 degrees F.
Cut each square of pastry into 4 equal size pieces (I trimmed mine just a little).
Spread a couple tablespoons of Nutella spread onto the center of each pastry leaving 1/2 inch border around edges.
Top each with about 12-15 mini marshmallows and fold over to form a little triangle.
Crimp edges firmly with the tines of a fork.
Brush with egg white wash then sprinkle with granulated sugar.
Bake for 22-25 minutes or until pastry just turns golden.
Remove and let cool for 5 minutes, sprinkle with powdered sugar then dig in!

8 packets

 

BREAKFAST IS SERVE

BANANA CHOCOLATE CHIP WAFFLES

 

Made those the other day.... it was an instant hit. :))

2 cups flour
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1 2/3 cups milk
1 medium banana , mashed (1/2 cup)
6 tbsp. vegetable oil
2 large eggs
1/2 cup mini chocolate chip or finely chopped walnuts or pecans  

 Place dry ingredients in large mixing bowl and stir until mixed well. Add remaining ingredients and combine until well blended and smooth.
Let batter sit 5 minutes before using.
Preheat waffle iron.
Use 1/2 cup batter per waffle and cook until done (approx. 2 minutes).
Serve immediately.

BLUEBERRY MUFFINS

so yummy!!! :))

2 cups flour
1 tbsp. baking powder
1/2 tsp. salt1 large egg
1 cup sugar
4 tbsp. unsalted butter, melted and cooled
1 1/4 cup sour cream
1 1/2 cups frozen blueberries, preferably wild

Topping:
1/4 cup sugar
1 tsp. cinnamon

Preheat oven to 350 degrees.
Spray 12-cup muffin tin with vegetable oil spray.
Whisk flour, baking powder and salt in medium bowl until combined.
Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds.
Add sugar and whisk vigorously until thick and homogeneous, about 30 seconds.
Add melted butter in 2 or 3 steps, whisking to combine after each addition.

Add sour cream in 2 steps, whisking until just combined.
Add blueberries to dry ingredients and gently toss to combine.
Add dry ingredients to sour cream mixture and carefully fold with rubber spatula until batter comes together and berries are evenly distributed, 25-30 seconds (small spots of flour will remain and batter will be thick).
Do not overmix.
Divide batter evenly between muffin cups.
Sprinkle cinnamon/sugar mixture over the top of each muffin (optional).
Bake until muffins are golden brown and toothpick inserted in center of muffin comes out with few crumbs attached, about 25-30 minutes, rotating tin halfway through baking.
Invert muffins onto wire rack, stand muffins upright and let cool for 5 minutes. Serve.
Yield: 12 muffins.

BIRTHDAY CAKE CONES

 1 box favorite cake mix
30 flat bottomed ice cream cones, (buy more just in case some are broken)
1 cup prepared frosting (homemade or store-bought)
1 Candy Bar, chopped - divided

Preheat oven to 350 degrees F.
Prepare cake mix batter according to package directions. Stir in half of chopped candy bar. Mix well.
Place ice cream cones in muffin pan or on cookie sheet and fill each 1/2 full with cake batter (about 1/4 cup). Do not fill more than half way, they will overflow.
Bake for 15 minutes or until cake springs back to the touch. They'll puff up and look like ice cream cones. Cool completely.
Ice with frosting.

Decorate with remaining chopped candy bar, sprinkles, Smarties or coconut flake.
The cones are best served the same day as they are prepared.
Makes 30 cones.

***If using a white cake mix, divide mix into four separate mixing bowls and use food coloring to make different ice cream "flavors".

***if using white icing, you can divide icing and use food coloring to make them different colors or decorate them according to a special holiday (Christmas – green and red and so on)

***Keep in airtight container for 2-3 days, the cones go a bit soft after a day, but the kids don’t seem to mind.

HOW TO MAKE TACO OR PITA BOWLS

 You can do it with taco or pita bread.
Use the bottom side of your muffin tin to form them into bowls.
You can use them for salad or sprinkle them with sugar and cinnamon and fill them with fruits or dessert

GOOD MORNING ALL

AWARD WINNING PEANUT BUTTER CAKE

2 cups sugar
1 cup vegetable oil
2 eggs

1 tsp vanilla extract
3 cups flour
3/4 cup cocoa, unsweetened
2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 cup coffee, room temperature (water can be substituted for the coffee but it's purpose is to enhance the chocolate flavor of the cocoa)
1 cup buttermilk

FROSTING
8 oz cream cheese, room temperature
1 cup peanut butter, creamy
1/2 cup powdered sugar
1/2 tsp salt
12 oz non-dairy whipped topping, thawed (I used the regular whipped topping)
1/2 cups chocolate sandwich cookie crumbs
2 cups chopped peanut butter cups
1/4 cups prepared fudge frosting (any brand)

Preheat oven to 350 degrees.
Grease and flour a 9x13x2-inch pan, 2 9-inch round pans, 3 8-inch round pans or 1 10-inch round pan and set aside.
Using an electric mixer, combine sugar, oil, eggs and vanilla; beat 1 minute.
Gradually add remaining ingredients (alternating wet and dry) and beat for 2 to 3 minutes at medium speed.
Pour batter into prepared pan(s) and bake for approximately 40 to 45 minutes or so until cake is done.
Cool for 5 minutes and carefully remove from pan(s).
Note: 8-inch and 9-inch cakes will bake in less time than 10-inch and 9x13x2-inch cakes so check for doneness.
Using an electric mixer, combine cream cheese, powdered sugar, salt, peanut butter until smooth.
Using a spatula, gently fold in whipped topping until smooth.
Chill frosting for about an hour (even overnight is okay). This frosting tastes like a creamy peanut butter mousse.
Spread cake with frosting and sprinkle all over with chocolate sandwich cookie crumbs.
Garnish with chopped peanut butter cups and warmed fudge frosting or as desired.

*ICED COFFEE*

Quick, easy and so good. :))

Next time you brew a pot of coffee, make an extra cup, pour it into an ice cube tray, and freeze.
Save until you have enough to put in a blender with your favorite coffee creamer to make a "fancy" frappuccino

*YOGURT POPS*

The Coolest, Easiest, Yummiest Yogurt Pops Your Kitchen Has Ever Seen

*THE RUBBER BAND TRICK*

How to Keep a Cut Apple Fresh in Your Lunchbox

You want to send your kid to school with a sliced apple but you don't want those apple slices to turn brown. So what do you do? You use this smart little rubber band trick and your apple will stay fresh.
You can also send some yogurt or peanut butter for dipping or just put some peanut butter between the cuts. Kids love them. :))

NAAN INDIAN FLATBREADS

 

(RECIPE POSTED BY DIANA ROSS MADILL)

Made fish tacos last night and made my own wraps. Thought I would share this recipe for Indian Naan Flat Bread. It is an Anna Olson recipe and the best one for this bread that I have tried. They are very easy and have a very nice flavour and texture.

1 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup sour cream
6 tblsps. melted butter or margarine

Mix all ingredients together and knead for about 3 minutes. (it is a fairly soft dough)Cover and let dough rest for 30 minutes to one hour. Divide into 4 equal pieces and form into balls. Roll each piece into a circular shape (quite thin like a tortilla). Cook in a hot frying pan (ungreased) until puffed and golden/brown on each side. Makes great wraps or to serve with chili or soup.... I find it just as easy to double the recipe and make 8 at a time.

FLUFFY BUTTERCREAM FROSTING

(RECIPE POSTED BY CHANTAL MASSEY)

 2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 egg white
1/2 tablespoon water
3 tablespoons butter, softened

Combine all ingredients in bowl. Beat at low speed to mix. Beat at high speed until smooth and fluffy, approximately 5-10 minutes. If too stiff, beat in a few drops of water.