Powder Laundry Detergent

Saturday, February 26, 2011

Here is a new detergent recipe! This one is powder instead of a gel... Enjoy!

2 cups Baking Soda
3 cups Borax
2 cups Washing Soda
1/2 Bar Fels-Naptha grated or chopped fine
1/2 Bar Ivory Soap grated or chopped fine

Combine all ingredients, store in airtight container. Use 1/8 cup per medium sized load.

Chocolate Chip Cookie Rolls

Wednesday, February 23, 2011

Chocolate Chip Cookie Rolls

2 1/2 cups sifted all-purpose flour
1/2 tsp. salt
3/4 cup butter softened
3/4 cup sugar

1 egg
1 1/2 tsp vanilla

6 ounces of mini semisweet chocolate chips or chopped squares

Chocolate Coating:
12 ounces of semisweet chocolate chips
1/4 cup butter

1. Heat oven to 350.

2. Sift together four and salt into a bowl.

3. Beat butter, sugar, egg, and vanilla in a bowl until mixed. Blend in flour mixture, then chocolate.

4. Shape dough on into 2 x 1/2-inch logs. Place on ungreased baking sheet.

5. Bake in oven for 12 to 15 minutes or until cookies are set. Remove cookies to wire racks to cool.

6. Melt together chocolate chips and butter in top of double broiler over hot water; stir until smooth and blended - or in Microwave (I'm lazy)

7. Dip half of cookies in chocolate. Let stand until set.

Crusty White Bread

Tuesday, February 22, 2011

This recipe is from KingArthurFlourdotcom. It was so easy!!!


3 cups lukewarm water
6 1/2 to 7 1/2 cups King Arthur Unbleached All-Purpose Flour*

1 tablespoon salt

1 1/2 tablespoons instant yeast

*The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 1/2 cups. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, use 32 ounces.

1) Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. For first-timers, "lukewarm" means about 105°F, but don't stress over getting the temperatures exact here. Comfortably warm is fine; "OUCH, that's hot!" is not. Yeast is a living thing; treat it nicely.

2) Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk till everything is combined.

3) Next, you're going to let the dough rise. If you've made the dough in a plastic bucket, you're all set — just let it stay there, covering the bucket with a lid or plastic wrap; a shower cap actually works well here. If you've made the dough in a bowl that's not at least 6-quart capacity, transfer it to a large bowl; it's going to rise a lot. There's no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it's time to bake bread.

4) Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it'll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's OK; that's what it's supposed to do.

5) When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece, if you have a scale. It'll be about the size of a softball, or a large grapefruit.

6) Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. Don't fuss around trying to make it perfect; just do the best you can.

7) Place the dough on a piece of parchment (if you're going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the dough moist as it rests before baking.

8) Let the dough rise for about 45 to 60 minutes. It won't appear to rise upwards that much; rather, it'll seem to settle and expand. Preheat your oven (and baking stone, if you're using one) to 450°F while the dough rests. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go.

9) When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" deep. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven.

10) Place the bread in the oven, and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly.

11) Bake the bread for 25 to 35 minutes, until it's a deep, golden brown.

12) Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.

13) Yield: 3 or 4 loaves, depending on size.

- Posted using BlogPress from my iPhone

Mexican Pasta Salad

Monday, February 21, 2011

Here is a twist on Pasta Salad:

1lb Pasta - I use Wacky Mac b/ it's so colorful.
1 can black beans, drained and rinsed
1 can White or Shoe Peg Corn
2 medium tomatoes, seeded and diced or 2 cans Petite Diced Tomatoes
8oz shredded Mexican-blend cheese
1 1/2 cups salsa - I use Walmart's Corn and Black Bean Salsa. It doesn't have any weird ingredients or preservatives AND it tastes awesome!
1/2 cup olive oil
3-4 tbsp lime juice, zest from the lime
1 tbsp cumin
1-2 tsp chili powder
2 garlic cloves, minced
freshly ground salt & pepper
1 avocado, diced

The night before serving (or atleast 6 hours):
1) start boiling water, and begin cooking Pasta according to directions minus 2 minutes of cook time. Drain.
2) Mix Black Beans, Corn, Tomatoes, Salsa, Cumin, Chili Powder, Garlic, Lime Zest and Lime Juice in a bowl.
3) Add Pasta, and mix.
4) Refrigerate overnight.

The next day:
1) Add Olive Oil to desired consistency.
2) Add Avocado.
3) Add Cheese.
4) Serve!

I love this Pasta Salad! I found a similar recipe last year online and changed it a little. It's so Yummy!!

More Homemade...

Saturday, February 19, 2011

So, I've decided to start on a new venture in my discovery of a simpler, homemade lifestyle...SEWING! So, I've found a pattern and purchased fabrics. I'm going to make some dresses for Carly Beth. I hope that they turn out well, I'll post every step of the way.
Do you have cool sewing ideas? Pass them along!!!

To be honest, I'm a little scared, but we will see how it all turns out.

- Posted using BlogPress from my iPhone

Location:21st St NW,Hickory,United States

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