Dishwasher Detergent....and rinse

‎Dishwasher Detergent
1 cup baking soda 
1 cup borax 
1 cup warm water 
Mix well and store in an airtight container.
Use 1 tbsp for light loads or 2 for heavier ones.
For a rinse agent to keep the cloudiness and spots off....fill the rinse container with white vinegar. 


OR try this one....This is the one I used because I have really hard water...
Dishwasher Detergent
1 c. borax
1 c. washing soda
1/2 c. citric acid (double this amount for hard water) I used 1 c. Lemi Shine
1/2 c. kosher salt
Stir together and use 1 T. per load.  
The citric acid may cause this to clump together.  To prevent this leave the lid off for a day or two and stir it often until it dries out.  
You may also use lemon juice as a rinse agent instead of white vinegar.


Now you have a couple of choices to try.  

Septic Tank Bacteria Activator......

Septic tanks require regular maintenance to keep them working properly.  Septic tanks use bacteria, or "activators," to break down solids and keep the system flowing smoothly.

Read more: How to Make Septic Tank Bacteria | eHow.com http://www.ehow.com/how_6175512_make-septic-tank-bacteria.html#ixzz1QRXugj2c
Septic Tank Bacteria Activator
Combine:
2 pkts. yeast or (2 scant Tablespoons)
2 c. corn meal
2 c. sugar
add:
12 c. warm water
Stir and flush down the toilet nearest the septic tank.  Repeat every 3 to 6 months..

5 recipes to unclog your drain......

Clogged drains can be a big pain......and yes I have clogged drains!!!  I found these to be helpful but I still had to call a plumber in the end.....but in the future I will use them periodically to prevent future problems.


1)   Drop 3 Alka-Seltzer tablets down the drain and add one cup of white vinegar (try Heinz White Vinegar). Let sit for 15 minutes to allow the combined ingredients to fizz which will break up grease and allow the clog to wash down easier. Pour a small pan full of boiling water down the drain to flush the drain clean.

2) Pour 1/2 cup  Baking Soda and 1/2 cup Morton Salt down the clogged drain. Then pour 6 cups of boiling water over the mixture and let sit overnight. Flush the drain with water in the morning. The baking soda and salt act as abrasives to force the clog out and flushing with water will cleanse the drain thoroughly.    (Karla has always used 1/2 c. salt, 1/2 c. baking soda, 1/2 c. white vinegar.....followed by 2 qts. or more of boiling water.)

3) Boil 3-4 tablespoons of Dawn Dishwashing Liquid in a pan full of water. Pour the heated mixture slowly down the clogged drain. Let sit for about 20-30 minutes and flush with hot tap water. The Dawn Dishwashing Liquid will break down the grease and the boiling water will force the clog free from the drain.

4) Drop 4-5 Efferdent tablets into the clogged drain. Fill with hot water. Let the mixture sit overnight. Rinse thoroughly in the morning with more hot water to free the clog. Efferdent tablets loosen grease and clean the drain much like it does the stains on dentures.

5) To clear clog drains and keep them clear, pour a bottle of Coca-Cola down the drain and let it sit over night. Rinse the drain well in the morning with hot water. The Coca-Cola will fizz and clean the drain, ridding it of any grease and debris.

Read more: How to Unclog a Drain | eHow.com http://www.ehow.com/how_4891012_unclog-a-drain.html#ixzz1QRUF8uJU

Miss Gem County Pageant Reception....COOKIES

Kara asked me to be the Reception Planner for the Miss Gem County & Outstanding Miss Gem County Teen Pageant.  She wanted a variety of cookies.....since I have a hunch that I will probably be doing this again.....as Kara is now the pageant director......I think I will place my recipes and hints right here.

Brown Sugar Cookies    (Whiteley Cookbook, pg. 122)
Cream together:
1 c. sugar
2 c. brown sugar
2 c. oil
4 eggs
1 T. vanilla
Add:
5 1/2 c. flour
2 t. baking soda
1 t. salt
1 c. chocolate chips
1 c. vanilla chips (my addition)
1 c. toffee bits (my addition)
Mix well.  Place on sprayed cookie sheet, using small cookie scoop.  Bake on Convection Bake at 350 for 10 to 15 minutes.  Made about 9 dozen (108) cookies.

Cherry Thumbprint Cookies (What's for Dinner? Cookbook, pg. 44)
Cream together:
1 1/2 c. butter, softened
1 c. sugar
Beat in:
1 egg
1 t. vanilla
1/2 t. almond extract (optional, my addition)
Mix in:
3 c. flour
1/2 t. salt
Cherry Jam (to fill center, after baking)
Using small cookie scoop, make rolled balls of dough, place on sprayed cookie sheet.  Make a deep indentation in the top of each cookie with your thumb (or a small melon baller). Bake on Convection Bake at 350 for 10 to 15 minutes, just until the edges barely start to brown.  Remove from oven and press the indentation again.  Let set for about 2 minutes and place on cooling racks.  Using a small spoon (baby spoon) fill centers with Cherry Jam.  Makes about 7 dozen (84) cookies.

I also mixed some of my Cherry Jam with a spoonful of vanilla & almond flavored Decorator's Icing.  I put this in a pastry bag and piped it on.  This made a pretty center and was yummy too!

Cherry Almond Chews ( Best of Country Cookies Cookbook, pg. 39)
Cream together:
1 c. shortening
1 c. sugar
1 c. brown sugar
Add:
2 eggs
1 t. almond extract
Mix together & gradually add to above mixture::
2 1/2 c. flour
1 t. baking soda
1 t. salt
Stir in:
2 1/2 c. coconut
3/4 c. chopped almonds
Using small cookie scoop (I first used my medium scoop and it made too big of a cookie) drop dough onto sprayed cookie sheet and flatten slightly with the palm of your hand.
Drain & slice in half:
16 oz. jar maraschino cherries
Place a cherry half in the center of each.  Bake on Convection Bake at 350 for 12 to 15 minutes, until edges start to brown.  Cool slightly and remove to cooling racks.  Makes about 7 dozen (84) cookies.

Toffee Chip Cookies (Atkinson Cookbook, pg. 186)
Mix together:
1/2 c. butter or margarine, softened
14 oz. can sweetened condensed milk
Gradually mix in:
2 c. graham cracker crumbs (about 1  pkg., they are making smaller pkg. these days)
3/4 c. flour
2 t. baking powder
Stir in:
2 c. semi sweet mini chocolate chips
1 c. toffee bits
1 1/2 c. coconut
Drop onto sprayed cookie sheet using small cookie scoop (I used medium one this year, but want them smaller as these spread out and are quite thin).  I baked them on Convection Bake at 350 (not 375) and these did not stick a bit.  I baked them 12 to 15 minutes, but with the SMALL scoop I think 8 to 12 minutes would probably be right.   DO NOT OVERBAKE these.  Cool slightly and remove to cooling racks.  Made 4 dozen with medium scoop, the small scoop will probably make 7 dozen.

Lacey made 2 double batches of Cookie Cakes (Whiteley Cookbook, pg. 125)

Cookie Cakes  (AKA: A Bite of Heaven)
Place in mixer bowl:
1 cake mix (she used 2 white cake mixes for one batch and 2 strawberry ones for the second batch)
2 c. cool whip
1 egg
Mix well.  Using small or medium cookie scoop drop onto sprayed cookie sheet.  (She made both sizes)
Sprinkle with:
 red colored sugar sprinkles
Bake on Convection Bake at 350 (not 375)  for 10 to 15 minutes. Cool slightly and remove to cooling racks.

The Master of Ceremonies, Mark Heath came to tell me, "this cookie is a bite of heaven".  When I told him Lacey made that cookie he went and found Lacey to tell her.  So now we have a new name for these cookies, A Bite of Heaven.   
Not only were Lacey's cookies delicious, she was a great helper setting up and cleaning up and the perfect hostess.  She even got to have her picture taken with Miss Gem County and several other visiting Queens as well.  I couldn't have done it without her.  Thanks for all your help Lacey!!!

Creamy Peanut Butter Pie

Creamy Peanut Butter Pie
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
2/3 cup creamy peanut butter
2/3 cup whipped topping
14 peanut butter cups,divided
1 chocolate crumb crust (9 inches)
Directions
In a small bowl, beat the cream cheese, sugar and peanut butter until light and fluffy. Fold in whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture.
Spoon into crust. Quarter remaining peanut butter cups; arrange over the top. Refrigerate for at least 4 hours before serving.

Pinwheel Cookies

A prize winning recipe from Taste of Home.....


Pinwheel Cookies

1 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 cup sugar
1 egg
1 tablespoon grated orange peel
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon salt
FILLING:
1 cup (6 ounces) semisweet chocolate chips
1 package (3 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1/4 cup orange juice
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in the egg, orange peel and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Cover and chill for 4 hours or until firm.
Meanwhile, combine all filling ingredients in a small saucepan. Cook and stir over low heat until smooth; set aside to cool.
On a floured surface, divide dough in half; roll each half into a 12-in. x 10-in. rectangle. Spread with filling. Carefully roll up into a tight jelly roll and wrap in waxed paper. Chill overnight.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 8 dozen.

Crispy Peanut Butter Nutella Bars

This is the recipe I told you about from Angie. I hope you like them as much as we did. Marcia

Crispy Peanut Butter Nutella Bars
Peanut butter crisp:
4 c. crispy rice cereal
2/3 c. brown sugar
2/3 c. light corn syrup
2/3 c. peanut butter
Cook, stirring intil mixture begins to boil. Stir in cereal, press into greased 9x13 pan. Place in fridge to cool.
Nutella layer:
1 1/2 c. chocolate chips
1 c. nutella
Melt in microwave 20 to 30 sec. intervals stirring after each time till smooth. Pour over cooled bars. Cool.
Chocolate Icing:
6 ozs. dark chocolate chopped
1 t light corn syrup
8 T buttter cut into pieces
 Melt in microwave 20 to 30 sec. intervals stirring after each time till smooth. Pour over cooled bars. Cool.
Cut into bars. Keep in fridge.  (We thought it might be easier to get them out of pan if you line it with foil)


I made these in a glass pan and it wasn't a problem getting them out of the pan...they are very rich.....not sure if they need both chocolate layers??  Karla

Leftover Cooked Oatmeal Muffins

Leftover Cooked Oatmeal Muffins
1 cup flour (I use white or wheat)
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup melted butter
2 eggs, lightly beaten
1 cup leftover cooked oatmeal
1 cup raisins (optional)
1 teaspoon vanilla
In a large bowl, combine flour, brown sugar, baking powder and baking soda.  In another bowl, mix together melted butter, eggs, oatmeal, raisins and vanilla. Add to dry ingredients and stir just until moistened.  Spoon batter into 12 greased muffin cups.The batter will seem thick, but don't worry. Any time I've added extra liquid the muffins turned out crumbly.  Bake at 350 degrees for 18 minutes, or until the muffin centers are slightly firm.
Read more: http://www.food.com/recipe/leftover-cooked-oatmeal-muffins-318283#ixzz1P511yIhv

Lemonade Muffins

These sound yummy!!

Lemonade Muffins
1 1/2 c. flour
1/4 c. sugar
2 1/2 t. baking powder
1/2 t. salt
1 egg, beaten
6 oz. frozen lemonade concentrate, thawed (Divided)
1/4 c. milk
1/3 c. oil
1/2 c. walnuts, chopped
 Mix dry ingredients.  In another bowl mix together:  1/2 c. lemonade, egg, milk and oil.  Stir in the dry ingredients.  Fold in the nuts.  Fill sprayed muffin cups 2/3 full.  Bake at 375 for 15 to 20 minutes.  While hot, brush with remaining lemonade and sprinkle with granulated or powdered sugar.  

Snickerdoodle Muffins

If you like Snickerdoodle Cookies you will surely like these.....the addition of oatmeal makes them a more healthy choice.


Snickerdoodle Muffins
1 1/2 c. flour
1 c. oatmeal
1/2 c. sugar
1 egg
4 T. butter
1 t. vanilla
1 c. milk
1/3 c. sugar
1 t. cinnamon
Mix together the flour, oatmeal and sugar.
Mix together the egg, butter, vanilla & milk.
Stir the dry mixture into the wet mixture just until combined.
Fill sprayed muffin cups 2/3 full.
Mix together the sugar & cinnamon topping.  Sprinkle over the muffins.  Bake at 400 for 12 to 15 minutes.

Berry & Fruit Salad with Sweet Balsamic Dressing

Berry & Fruit Salad with Sweet Balsamic Dressing
1/2 c.white balsamic vinegar
2 T. sugar
1/4 c. heavy whipping cream
Bring vinegar & sugar to boil, reduce heat and cook until 6 to 7 minutes until reduced by half.  Slowly whisk in the cream; cook for 2 minutes without stirring.  Remove from heat.  Cool and refrigerate.
Drizzle over mixture of berries and/or fruit.  Sprinkle with sliced almonds.  Serve

My remake on a Pampered Chef recipe.....

Sweet & Spicy Cucumber Salad

This is the simplest of summer salads.  Cucumbers have always been one of my favorite vegetables, with striped Armenian cucumbers being my absolute favorite variety.  This simple cucumber side dish would be a perfect accompaniment to grilled meat or fish, but I usually eat it as an afternoon snack.

Sweet and Spicy Cucumber Salad

1/4 cup rice vinegar
1 tablespoon sugar
pinch of crushed red pepper (to taste) (OR a dash of black or white pepper)
pinch of salt (to taste)
2 tablespoons chopped fresh dill
2 medium cucumbers (peeled if desired), thinly sliced

Whisk together vinegar, sugar, crushed red pepper, and salt until the sugar is dissolved; whisk in chopped fresh dill.  Place sliced cucumbers in a bowl and pour dressing over them.  Toss well with a spoon until all of the slices are coated with dressing.  Cover and refrigerate for at least 30 minutes; stir once or twice while it is marinating.  The salad can also be made ahead and refrigerated overnight.

Steel Cut Oatmeal

My friend Marcia got me started on Steel Cut Oatmeal when we went camping a couple years ago.  She puts this in her crock pot (be sure and spray it with cooking spray before adding ingredients) the night before on low and it is ready in the morning.  But I never can remember the correct portions.....so I am posting them here so they are always handy.  I found some good tips too......posted at the bottom!

Steel Cut Oatmeal

For one serving:  1 1/2 cups water  and 1/4 cup oats  For four servings or more: Use 1 cup of water per 1/4 cup oats for each serving  (i.e. 4 cups water/1 cup oats for four servings)

Bring water to boil in a saucepan.  Stir in oats and immediately reduce heat to low.  Watch carefully, because the water might foam up and boil over!  (If using an electric stove, and the water foams up before the burner cools down enough, briefly lift the pan off the heat and the foam will subside).  Simmer uncovered over low heat, stirring occasionally, for 25-30 minutes or until oats are of desired texture.

Notes: If making ahead with plans to reheat, I cook the oats for only 20-25 minutes. I like to add a tiny pinch of salt when I add the oats to the water, but this is entirely optional.  If you want to add dried fruit while the oatmeal is cooking, add a bit of extra water.  I like to cook 8 servings at a time:  I let the oatmeal cool slightly then divide into 8 small plastic containers, which can be refrigerated for up to one week.  To reheat, add a splash of milk or water, then microwave until heated through.  Stir and serve plain or with desired toppings.  The oatmeal can also be frozen and reheated.

ONLINE TIPS:  Another way to enjoy them is with a big dallop of plain greek yogurt and a drizzle of pure maple syrup. It is out of this world. 

I have a good way of cutting down the cooking time – as I do cook mine every morning.   I measure out my oats and water at night before bed, and let them sit on the stove. Then in the morning I just turn on the burner and let them start cooking. It takes about 10-15 minutes for them to finish this way.

Also, with all oatmeal I make, steel cut or otherwise, I always add the oats at the beginning before heating the water. They come out creamier and cook a bit more evenly I find.

My favorite way to eat them is cooked with juice instead of milk or water and then with some dried fruit thrown in. Apple juice with dried cranberries is this week’s flavor!

 Another way: I use 1/3 cup steel cut oatmeal and 1-1/3 cup water and a pinch of salt. Then I put them in the microwave on 50% for 18 minutes and take my shower. When I come out they oatmeal is done. I chop up some banana and some blueberries with about a heaping tsp of sugar, mix it all up and dive in. Delicious!

Actually steel cut oats is not all that much more expensive. Rolled oats are cooked at the ratio of 2 parts water to 1 part oats. Steel cut is cooked at the ratio of 4 parts water to 1 parts oats. Therefore you need twice as much of a measure of rolled oats to get the same amount of oats after cooking. If you put that into the cost analysis, then steel cut oats if very little more than rolled oats and really tastes a whole lot better. Worth the difference.

I pack up my oatmeal this way each week. If I accidentally make more then 5 servings I throw the others in the freezer. I love mine with a sprinkle of flax (good for the knees) and frozen blueberries.

 tend to make them into a whole meal with cinnamon, dried fruit, apples, nuts or seeds, flax and a little sweetener. I also shorten the cooking time by using a pressure cooker. It takes only 3 minutes at pressure.
You can read about it here http://pressurecooking.blogspot.com/2009/05/pressure-cooking-steel-cut-oats.html.

Whipped Cream Cream Cheese Frosting...

• Not sure about this one just yet....it does not work with half and half (like the note below says)

I ended up using 1 small package of jello mixed with ice....then stirred in 8 oz. carton of whipped topping....made a great angel food cake topping...but it is still not a frosting...

• 
  
• YUMMY whipped cream frosting that is very stable and does not melt at room temperature unlike many standard whipped cream frostings. It also makes a GREAT dip for fresh fruit -- not too sweet, just right! 
• 
  
• I've combined a couple of recipes and hope this works......I think I will use this to frost an angel food cake for Kara's Birthday tomorrow....with  fresh strawberry sauce drizzled over it.....
• 
  
• Whipped Cream Cream Cheese Frosting
• 1 (8 ounce) package reduced-fat cream cheese, softened
• 1/2 cup white sugar  (may want to use powdered sugar...up to 1 3/4 c.) 
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract 
• 1 1/2 to 2 cups heavy cream
• Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

One lady online noted that she had used this for a wedding cake.... For sturdiness, I added a package of gelatine powder just before decorating as the cake would be sitting in the fridge overnight, and out on a table for a few hours. Definately a good alternative to supersweet buttercream.


My question??  Can I use half & half to make whipping cream? You will be able to make whipped cream. It won't be as fatty a mouthful as heavy cream, but you will be able to whip it up. To make it go well, it needs to be ICE COLD to start off with. Put it in the coldest part of your fridge, and then stick in the freezer just before you plan to whip it. Do not remove it from refrigeration until you plan to use it. Don't take it out, then leave it on the counter while you are assembling your whipping apparatus. Only take it out to pour it into your bowl for whipping. Sticking the bowl you plan on whipping it in into the freezer is a great idea. The colder you keep it, the better it will turn out. Cold bowl, cold half n half, and a fast and furious whip.

Caramel Cashew Bars

Caramel Cashew Bars......recipe from Pillsbury
16.5 oz. Pillsbury Chocolate Chip Cookie Dough (OR make your own)
11.5 oz Milk chocolate chips (2 cups)
18 oz. caramel apple dip (1 1/2 cups)
3 c. crisp rice cereal
11/4 c. Cashew Halves and Pieces
Heat oven to 350°F. In ungreased 13x9-inch pan, press dough evenly in bottom of pan to form crust.
Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
Meanwhile, in 3- to 4-quart saucepan, cook 1 cup of the chocolate chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and cashews.
Spread cereal mixture over crust. In 1-quart saucepan, heat remaining chocolate chips and dip over medium heat, stirring constantly, until melted and smooth. Spread over cereal mixture. Refrigerate until chocolate mixture is set, about 30 minutes. For bars, cut into 6 by 6 rows.

Brownie Cheesecake

This looks like another great cheesecake....

Brownie Cheesecake

Crust:

30 Creme filled Chocolate Cookies, crushed

1/4 c. butter, melted

Filling:

24 oz. Cream Cheese, softened

1 c. sugar

1 T. Vanilla

1 c. sour cream

1 c. whipping cream

4 eggs

1//4 c. flour

1 1/2 c. brownies, coarsely chopped

Topping:

1 c. milk chocolate, chopped

1/3 c. whipping cream

1/4 c. white chocolate, melted

In medium bowl, stir together all crust ingredients. Press into bottom (and 1 inch up the sides) of a 9-inch springform pan. Wrap pan with heavy-duty foil; freeze 30 minutes.

 In large bowl, beat cream cheese, sugar and vanilla at medium speed until blended. Beat in sour cream and 1 cup cream. Add eggs one at a time, beating just until blended.  Slowly beat in flour, then gently fold in brownies.

Place springform pan in large baking or broiler pan. Pour batter into crust (batter will come to within 1/4 inch of top edge). Add enough hot tap water to baking pan to come halfway up sides of springform pan. Bake 1 hour 15 minutes to 1 hour 30 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid. Remove springform pan from baking pan; remove foil. Cool completely on wire rack. Refrigerate overnight.

Melt milk chocolate and 1/3 cup cream in medium saucepan over low heat, stirring until smooth. Pour over top of cheesecake; let stand 10 minutes.

Pour white chocolate into small resealable plastic bag; snip off corner of bag. Drizzle chocolate over cheesecake. Refrigerate at least 1 hour. Refrigerate leftovers.

Almond Joy Cake.....

This recipe popped up on facebook as a blue ribbon winner, and it sure does sound yummy!  I've never bought a coconut cake mix....didn't know there was such a thing.  I think I'm gonna have to try this!!


ALMOND JOY CAKE
Cake:
1 Duncan Hines Coconut Supreme Cake Mix
3 Eggs
1/2 c. Butter, melted
1 1/3 c. Milk
2 t. pure Vanilla
Frosting:
1/2 c. Butter, softened
2/3 c. Cocoa
3 c. Powdered Sugar (more, as needed)
1/3 c. Milk (more, as needed)
1/4 t. Salt
2 t. pure Vanilla
Toppings:

2 c. Flaked Coconut, toasted

1 1/2 c. Sliced Almonds, toasted

Mix all cake ingredients together in a large mixing bowl and beat 2 minutes. 
Pour batter into 2 - 9 inch round pans that have been sprayed and lined with waxed paper. 
Bake at 350 for 25 to 30 minutes.  Cool on wire rack for 10 minutes and then remove cake from pans and cool. 
For Frosting; cream together the butter and cocoa, then add the remaining ingredients and beat for 2 minutes, or until light and fluffy (adding more powdered sugar or milk as needed).   
Place one cake layer on cake platter, spread with about 1 cup of frosting, sprinkle with 1 1/2 c. coconut and half of the almonds.  Stack on the next layer of cake and frost the entire cake.  Sprinkle remaining coconut around the edge of top layer and around the base of the cake.  Sprinkle the remaining sliced almonds inside the coconut ring on the top of the cake.