How to remove bleeding from red fabric......How to wash a quilt!! And....Homemade Spray & Wash

Katie made the most adorable Grinch King sized quilt.  When she washed it the red bleed onto the white and was a total mess.  She called me quite upset that she had ruined her new quilt.  She had even dried it in the dryer.  I was doubtful but I started researching the web and this is what she did to fix it......it was a miracle!!!  These pictures don't show just how bad it really was. 


How to remove bleeding from red fabric......How to wash a quilt!!  And.....Homemade Spray & Wash

Recipe to remove fabric bleeding.
Soak the quilt in the bath tub in cold water to get it all wet. 
Then she put it in the washer with 1 Tablespoon of DAWN blue liquid soap and 4 Color Grabber sheets and washed it in HOT water.  Yes the HOTTEST water the fabric can stand, at least 140 degrees.
She was amazed at how well it worked. 
Then she sprayed the quilt with my homemade Spray and Wash**  and rubbed it into the quilt.
She  repeated the HOT water wash with the Dawn & Color Grabbers.  Amazing enough it is good as new!!! 
Then she rinsed the quilt in 1 cup of white vinegar to set the colors.  NOTE:  THIS IS HOW SHE SHOULD HAVE WASHED THE QUILT IN THE FIRST PLACE!  NO LAUNDRY SOAP JUST 1 CUP OF WHITE VINEGAR IN A COLD WATER WASH. 

Quilts are a ton of work and should be washed carefully.  I always wash my quilts just with vinegar water.  Vinegar sets the color and is a gentle disinfectant.  If the quilt is really dirty you might want to add a little laundry soap.  And hang them up to dry.  I rarely put a quilt in the dryer. 


** Spray and Wash recipe:  1 part Dawn and 2 parts Hydrogen Peroxide.  Shake together in a spray bottle. 

Thru this process we discovered this list of uses for Dawn dishsoap.  It is really good stuff for lots of things! 

 https://www.onegoodthingbyjillee.com/uses-for-dawn-dish-soap

 Almost as good as new!!!  Definitely a mireacle!!! 

There is a product the web recommended called Synthrapol.  Katie went everywhere we could think of to find it and never found it.  So we reverted to using Dawn.  This hint left by a lady was helpful to us.    https://www.quiltingboard.com/main-f1/dawn-detergent-good-synthrapol-t236974-2.html

"neither Synthrapol nor Dawn will set dyes. All they do is suspend unset dye particles in water so they are rinsed away instead of settling into fabric fibers.

Most fabric that "bleeds" has had dyes correctly set by the manufacturer but have not been rinsed sufficiently. Fibers can absorb only a limited amount of dye particles. Excess dye particles that are not rinsed away by the manufacturer end up in color catchers (such as those in your test run). Most of these excess dye particles come out in the first wash, and subsequent washes have color catchers that come out pretty clean.

When the manufacturer does not actually set the dye properly, the end result is a "bleeder" fabric that never stops bleeding. It's not just a problem of excess dye particles (more dye particles than the fibers can absorb) not being rinsed away; it's a problem of all dye particles not being permanently set into the fibers. Synthrapol and Dawn will prevent these loose dye particles from settling into other fabrics, but they will not stop the fabric from bleeding in future washes." 

This site has good information too:    http://www.quiltersclubofamerica.com/forums/t/19977.aspx

Insecticidal Soap

Homemade Insecticidal Soap Recipe

Some of the most common garden pests include: aphids, borers, earworms, maggots, mites, whiteflies, moths, and beetles.  These pests can be treated with soap & water.  

The simplest insecticidal soap is nothing more than a 2% soap solution. To make this at home, you will need:

• Sprayer: Any clean spray bottle or garden sprayer will work fine for spraying insecticidal soap. Make sure the sprayer or bottle hasn’t been used for herbicides.
• Pure Soap: Use a pure liquid soap, such as Castile, or all-natural soap. The active ingredient in insecticidal soap comes from the fatty acids in animal fat or vegetable oil, so it’s important to use the real thing. Don’t use detergents (which aren’t actually soaps), dish soaps, or any products with degreasers, skin moisturizers, or synthetic chemicals. Dr. Bronner’s Pure Castile Soap is usually pretty easy to find in stores, or check your local natural-foods store for other options.  Fels Naphta is another good choice.  
• Pure Water: Tap water is fine for making insecticidal soap. If you have hard water, you may want to use bottled water to prevent soap scum from building up on your plants.

To make homemade 2% insecticidal soap, mix together:

• 5 tablespoons soap to 1 gallon of water

OR

• 1 heavy tablespoon soap to 1 quart of water

 Recipe Variations

• Diluted Solution: If the spray causes damage or burns your plant foliage, cut the amount of soap in half and try a 1% solution. This is the concentration usually found in commercial sprays. The lighter solution might be less effective but is gentler on plants.
• Cooking Oil: To help the solution stick a little longer, add two tablespoons of light cooking oil (such as corn, canola, olive, or safflower) per gallon of water to the mix.
• Vinegar: To make a spray that also targets powdery mildew, add a teaspoon of cider vinegar per gallon of water to the mix.
• Garlic or Pepper: To help repel chewing insects, add a teaspoon of ground red pepper and/or garlic per gallon of water to the mix.
• Bar Soap: For a less-exact recipe, drop a bar of pure soap (such as organic bar soap or Ivory) into a gallon of water and leave it overnight. Remove the bar and shake well before spraying.

Other ways to treat......The simplest soap recipe is to take two tablespoons of your household dishwashing liquid and add it to one gallon of water. Simply mix thoroughly and spray on your plants where you see an infestation. You can add several drops of vegetable oil to help the soap bond to the plant as well. If you would like to make a smaller batch of the soap, for use indoors or on a smaller area outside, simply add between 1 and 1 1/2 teaspoons of dishwashing liquid to one quart of warm water. You can put the mixture in a spray bottle to make application easier.

One recipe uses Murphy's oil soap. To create the mixture add 1 to 2 tablespoons of Murphy's Oil soap to 1 gallon of warm water. Castile soap is available in both health food stores and some department stores. You can create a very mild but effective insecticidal soap by combining a household remedy that treats scale insects is to add one cup of isopropyl alcohol to your gallon mixture of dishwashing liquid and water. The alcohol will attack the scales shell and cause it to deteriorate.

If you prefer to use pure soap and not a dishwashing liquid, you can try creating the same blends with these brands, Fels Naptha, Dr. Bronners, or Ivory. Herbs, that contain natural insect repellant properties, may be added your mixtures. It is a good idea to experiment with different combinations until you find the blend that best treats your garden pests. Some of the best herbs to add to your mixtures include Tabasco sauce, garlic, peppermint, and vinegar. By creating your own homemade insecticidal soaps you can rest assured that you are treating insects and protecting your plants while being kind to the environment.

Apple Facts.....

I got 3 varieties this year.....Golden Delicious is my favorite for drying.  I put some Galas in the fridge for eating later.  I got some Jonathans and even though I was going to make applesauce with them I ended up drying them too

http://www.the4cs.com/~cathy/Apples/variety.html

Recommended Uses for Selected Apple Varieties

Of the thousand-plus (yes, there really are that many!) named varieties of apples grown in North America, I have chosen to highlight a dozen of my favorite varieties. I hope you will try them and like them, too. The Washington Apple Commission has lots more apple facts.

Variety	Flavor, Texture	Fresh & Salads	Pie	Sauce	Baking (Whole)
Red Delicious	Sweet, Crisp	Excellent	Fair	Fair	Poor
Golden Delicious	Sweet, Tender	Very Good	Excellent	Very Good	Very Good
Granny Smith	Tart, Crisp	Very Good	Very Good	Very Good	Fair
Jonathan	Moderately Tart, Tender	Very Good	Very Good	Very Good	Good
Rome Beauty	Slightly Tart, Firm	Good	Good	Good	Excellent
Winesap	Slightly Tart/Spicy, Firm	Very Good	Very Good	Good	Good
Criterion	Sweet/Complex, Crisp	Very Good	Good	Good	Good
Gala	Sweet, Crisp	Excellent	Good	Good	Good
Jonagold	Sweet-Tart, Crisp	Very Good	Very Good	Good	Very Good
Newtown Pippin	Slightly Tart, Firm	Very Good	Excellent	Very Good	Good
McIntosh	Tart, Tender	Good	Good	Very Good	Poor
Gravenstein	Sweet-Tart, Crisp	Very Good	Very Good	Excellent	Fair

Red Delicious

You are looking at the most controversial apple grown in North America. Red Delicious has become a symbol (a distinctively shaped logo, you could say) of the American apple. It represents the industry that has made it a stereotype. It also says much about a people who drop more of them in their shopping carts than any other apple.
Red Delicious is a marketer's ideal: as intensely red as the apple in Snow White, instantly recognizable, tall and wasp-waisted, and gorgeous even after the insides have gone to mush. And big. Riding on those qualities, the variety has pushed regional favorites aside.
There is nothing imperialistic in this apple's genes, of course. It simply has been the lead player in our evolving notion of what an apple should be. The rise of Red Delicious has been called the victory of style over substance. Still, Big Red has its defenders, who point out that the original variety was a damned good apple. The skin is thick and bitter and has to be chewed vigorously. At its best the yellow flesh can be juicy, somewhat tart, and highly aromatic. This apple ranks close to the bottom when cooked.
Harvest is in September, but the apples are sold year-round, so shop with skepticism. Delicious retains its cheerful good looks long after the flavor has departed.

Golden Delicious

Golden Delicious is not related to the red variety of that name, although both were christened by Stark Brothers. This is a very easy apple to like. The skin is thin; the flesh, firm and crisp and juicy. Flavor and aroma are unmistakable, without being particularly assertive. Even the shape is somehow agreeable: large, tall, and conical, Golden Delicious strikes some cooks as too timid for the kitchen, but it can be used for pies and sauce with little or no sugar. Its distinctive aroma carries over into cider.
Golden Delicious began as a chance seedling, perhaps of Grimes Golden, on a farmer's hillside near Bomont, West Virginia. In 1914 Stark bought the tree for five thousand dollars, and protected its investment with a tall cage, complete with burglar alarm.
Apples ripen from mid-September through late October. The skin color can be a clue to quality; look for fruits that are pale yellow, not the chartreuse of an apple picked prematurely or the darker yellow that signals overripeness. The skin is quick to shrivel if the apples are at room temperature, but Golden Delicious should keep well if refrigerated in the crisper or a plastic bag.

Granny Smith

Granny Smith introduced American supermarket shoppers to the green apple. For a culture that had become unfamiliar with apples of that color, it came as a surprise that green does not necessarily mean unripe. Tart, Granny tends to be, but not sour and starchy.
The story goes that the first Granny Smith sprouted from a pile of apples tossed out by a southeast Australian named Mrs. Smith, back in 1868. This variety has succeeded commercially where other greens have not, for a few reasons. It is large. It is mild-flavored and has a good balance of tart and sweet. It is nearly as resilient as a tennis ball and holds up well in shipping. And Granny Smith will tolerate a half year of cold storage.
Brands of Granny applesauce and Granny apple juice are widely marketed. The apple can be baked as well. But eaten fresh, Granny is not an apple people tend to take to their hearts and name as their lifelong favorite. It's two-dimensional, lacking the hard-to-name qualities that make a fruit memorable.
The apples are harvested in October. As you sort through the piles of green fruits, keep in mind that paler Grannys, with a warmish cast, tend to be sweetest.

Jonathan

Jonathan has come a long way since its discovery in Ulster Count, New York, in the early 1800s. Within a hundred years it was the sixth best-selling apple in the United States, and it became Michigan's most popular variety. Jonathan's influence has been spread by a number of well-known crosses, most of them identifiable as family members because the names share the first four letters.
Jonathan can vary in flavor from mild to tart, depending on where it is grown. It has a spicy tang that some people also note in the apple's descendants. Beneath the thin, tough skin, the flesh is crisp, fine-textured, and juicy. It may be stained with red. This variety rates high for both eating fresh and cooking down into sauce, but it will not keep its shape when baked. Toss Jonathans into the hopper of a cider mill, and you'll retain something of their spicy character.
Jonathan ripens from mid-September through mid-October. The fruit does not keep particularly well.

Rome Beauty

Known also as simply Rome, this variety has a history that goes back to a fortuitous oversight. In the 1820s a tree planted along the northern bank of the Ohio River happened to send up a shoot from below the graft--from the part of the tree that is not supposed to bear fruit. Orchardists lop these unwanted shoots as routinely as they get haircuts. But this branch survived to bear splendidly colored fruit, and people began taking slips from it. The regionally famous tree was named for Rome Township, Ohio.
Sometime before the Civil War the waters rose up and washed the tree downriver. But by then Rome was well established. It continued to be grown more widely than many better-tasting varieties because of its size, conventionally handsome looks, and long shelf life.
Rome is a thick-skinned fruit that makes good eating but finds better use as a baker and in cider. The flesh, once you bite through to it, is crisp, firm, greenish white, and mildly tart.
Harvest is from late September into November. Beware of Romes that have become mealy and flavorless from storage.

Winesap

Winesap is the distillation of a crisp fall day. The apple has character-too much character for some. Beneath its sturdy skin, the yellow flesh is firm, toothsome, and very juicy, with a powerful sweet-sour contrast and the characteristic winy flavor and aroma. Winesap serves well in the kitchen, and its flavor carries over into sauce, pie, and cider. Note that its famously invigorating personality may be missing in areas where local climate or soil conditions are not favorable.
Winesap is thought to have come from New Jersey. By 1817 it was recorded as an important cider apple in that state. Its popularity spread, and Winesap remained a major late-season apple until the mid-1900s, when controlled atmosphere storage made it possible to offer many varieties in its season. But Winesap continues to be widely grown, in spite of its relatively small size and competition from a milder offspring, Stayman.
Apples are ready for harvest between late September and early November and remain enjoyable for months. In blossom a row of Winesaps will glow pinker than most.

Criterion

Criterion was discovered as a chance seedling near Parker, Washington. The variety's genetic mix includes Red Delicious, Yellow Delicious, and Winter Banana. It was introduced in 1973.
The flesh is notably crisp, firm, and juicy. Criterion tastes mild and sweet, with a touch of tartness, and good aroma suffuses it all. This variety can be recommended for all kitchen uses, including drying.
Following the October harvest, the fruit will keep its quality for some months.

Gala

Gala is a strikingly attractive apple. The bright yellow skin is finely stippled with red, as if airbrushed, and the result is a near-neon intensity. From across a room you'd think you were looking at a peach. Gala was developed in New Zealand by J. H. Kidd, crossing Golden Delicious and his own Kidd's Orange Red. The work was done in the 1920s, but the apple wasn't named and introduced until the 1960s.
The pale, creamy yellow flesh is crisp and dense, with a mild, sweet flavor and good aroma. The fruit is not large, and especially small Galas are cleverly marketed here as lunchbox size. In taste tests Gala easily outscores McIntosh and is considered more sprightly than Golden Delicious. Tom Vorbeck of Applesource says that a typical first comment of people biting into one is "Best apple I ever had in my life." When cooked, Gala strikes some people as bland, but it can be dried with good results. Gala is also used in cider blends.
Fruits imported from New Zealand first appear in stores from August and on into October; your refrigerator will stretch the life of the apples another three or four months.

Jonagold

The fortunes of Jonagold reveal much about national differences in apple appreciation. Although released in 1968 by New York State's Geneva Station, this cross of Jonathan and Golden Delicious has succeeded far better in Europe than at home. Large plantings have been made in Britain, France, Italy, Switzerland, and Belgium - Jonagold may become Europe's number one apple - as well as in Japan. But the home crowd resists it, preferring the familiar red, sweet, tame Red Delicious. It has been said that Americans eat apples with their eyes, and Jonagold is a case in point.
Nevertheless, this variety is the leading apple west of the Cascades in Washington State, and in British Columbia Jonagold challenges McIntosh as the number one variety.
With its aroma of Golden Delicious and the sprightliness of Jonathan, Jonagold is an excellent sweet-tart dessert apple. The texture of the creamy yellow flesh is noticeably crisp and juicy. In a poll of nineteen apple experts in nine countries, Jonagold scored as the overall favorite. The fruit makes fair sauce and a good pie.
Harvest varies from mid-September to late October. The apples keep well unless picked late in their two-week harvest period.

Newtown Pippin

Newtown Pippin has been called the classic American apple. It holds the honor as the oldest commercially grown native variety in the United States. And it has a place in our lore, as the apple of George Washington's eye. Grafts found their way to Monticello, where Thomas Jefferson was eager to have the best and latest varieties.
The variety sprang from a seed in Newtown, Long Island. The original tree died when too many scions were cut from it for grafting. A greener version is known as Albemarle Pippin, named for the Virginia county, and Virginians claim it is more flavorful than Newtown.
Before Granny Smith invaded North America, Newtown was the best-appreciated green dessert apple. It continues to be enjoyed for a complexity that Granny lacks. Uncut, the apple may exhale a tangerine scent. The pale yellow flesh is crisp and tender, sweet on the tongue, and balanced by enough tartness. Some people detect a clean, pinelike quality. One minor drawback is that slices brown rapidly. Newtown makes a thick sauce, excellent pies with body, and a particularly clear cider.
Apples are ready to be picked in October, when they have warmed to a pale greenish yellow. They continue to get sweeter and richer in flavor for the next five months.

McIntosh

McIntosh is the best-selling apple in the northeastern United States and in Canada. Unlike Red Delicious, the number one North American variety, it isn't the subject of snide remarks by apple aficionados.
John McIntosh, a farmer in Dundela, Dundas County, Ontario, Canada, gave his name to a talented cross between Fameuse and Detroit Red. The variety was introduced in 1870 and went on to much fame and much crossbreeding. McIntosh has lent its good genes to several well-known varieties, including Cortland, Empire, Macoun, and Spartan.
The original tree was badly scorched when a fire burned down the McIntosh farmhouse in 1894. But the old Mac limped on, yielding its last crop in 1908. It fell over two years later, and a stone memorial now marks the site.
The apple, in case you haven't visited your supermarket's produce section lately, has white, tender, crisp flesh that's spice, highly aromatic, and full of juice. The characteristic flavor carries over into sauce, but in the slices lose their shape. Macs are the principal cider apple in the Northeast.
Harvest is in September. Beware of McIntosh as winter wears on; the apples turn mealy if stored too long.

Gravenstein

Gravenstein has wandered around much of the world on its way to America. It is thought to have originated in either Russia or Italy, before becoming established in Schleswig-Holstein, the neck of land that has been on both sides of the German-Danish border. So you may find the apple referred to as Russian, Italian, German, or Danish. Whatever its itinerary, the variety arrived in the United States in the late 1700s and continues to be grown commercially in California.
Gravenstein is thin-skinned and juicy, with sweetness and enough acid to make it interesting. It is an outstanding summer apple and an orchard antique deserving of its renewed interest. The Gravenstein personality carries through when cooking in pies and sauce and is noticeable in an all-Gravenstein cider.
The fruit is picked in late July and August. Be wary of Gravensteins still on the market in fall; their quality doesn't hold up in storage, and fruits may have become soft and mealy.

Tips for Freezing.....just about everything

THINGS YOU CAN FREEZE TO SAVE TIME & MONEY!   What's in your freezer?

CHEESE: You can freeze blocks of cheese without it becoming crumbly if you let it thaw completely before putting it in the fridge. If you prefer to shred your cheese first, add a tablespoon or so of cornstarch or flour to the bag and shake it to prevent clumping when it thaws.

Another great idea…buy a big piece of Parmigiano Reggiano (the good stuff!!), grate in the food processor and put in a freezer bag. It keeps for months and all you have to do is open the bag and scoop out a couple of tablespoons when you need it.

HOMEMADE PANCAKES, WAFFLES, FRENCH TOAST: Make up a few batches over the weekend for quick “defrost and go” breakfasts during the week. Freeze on a cookie sheet, then toss them in a freezer bag. Reheat in microwave, toaster, or toaster oven. WAY better then frozen ones you buy in store!

FRUIT: When freezing fruit, it’s best to first freeze spread out on freezer or parchment paper on a cookie sheet, and then place in bags. Individual frozen pieces let you pull out just how much you need. Try keeping a “Smoothie Bag” in the freezer. Toss in extra apple wedges, peaches, pears, bananas, chunks of melon…any kind of fruit…and use in smoothies.

If you don’t like handling mushy bananas, just throw the bananas into the freezer with the skin on. Then when you need them for a recipe (banana bread anyone?), pull out what you need, microwave for a few seconds, then cut off the top and squeeze the insides into your mixing bowl!

RICE: Cook a big batch of rice, spread it on a cookie sheet on parchment paper and freeze. When the rice is frozen, just put in a freezer bag or containers and you have rice in a pinch! Great for BROWN rice which takes so long to cook! Use in casseroles, soups or fried rice.

PIES: Make apple pies in the fall to enjoy throughout the year. Bake them, freeze them in freezer bags wrapped in freezer paper then when you have a hankering for pie, take out of the freezer, remove wrapping, and place in oven for 2 hours at 200 degrees. You can also freeze SLICES after baking a whole pie.

CORN: An EASY way to freeze corn on the cob is to put the ears of corn, WITHOUT removing ANY silk or husk, straight into freezer. When you want to eat it, put it in microwave just the way you put it in the freezer and cook for 5 minutes on high for two ears or 4 minutes for one ear. The silk insulates and protects the corn while it cooks. Tastes like fresh-picked corn!

TOMATOES: Roast roma tomatoes in oven at a low temp (225 degrees) with garlic, fresh herbs, and a drizzle of olive oil for 4 to 5 hours. When cooled, transfer to freezer bags. Use them in chili or in your own tomato-based sauces.

PASTA: Whenever you make pasta, cook whole package. and freeze leftovers for later to add to soups and casseroles. Or freeze individual size portions in a baggie, making sure to squeeze out the air; get the bag as flat as possible. Reheat by running hot water over bag for a few minutes!

FLOUR AND OTHER GRAINS: Freezing flour and other types of grain for at least 3 days discourages uninvited “guests” from hatching. You can also store it in the freezer, just make sure to double wrap to avoid condensation and to keep it from picking up other freezer smells.

PESTO: Make (or buy) and freeze pesto in ice cube trays. Once frozen, pop it out and put in a freezer bag. Nice to have pesto whenever you want it.

MASHED POTATOES: Using an ice cream scoop, put even portions of mashed potatoes onto parchment-lined cookie sheet. Freeze until hard then transfer into a freezer bag. These will keep in the freezer for at least 2 months.

COOKIE DOUGH: Make a batch of cookie dough, scoop onto cookie sheets and freeze. When they are frozen solid. put them in freezer bags. When you NEED cookies, bake as few or as many as you NEED without lots of waste or guilt. Just add 1 to 2 minutes to the cook time. You can also make “slice-and-bake” cookie dough by shaping it into a cylinder, and freezing it wrapped in foil.

SOUPS AND CHILI: Cool leftover soup completely and transfer to a freezer-friendly container, leaving about 1 cup of empty space for expansion during freezing. The night before eating, move the container to the fridge to thaw safely and then reheat and serve.

BROTH AND STOCK: Keep a gallon bag in freezer and add any leftover veggie pieces, including onion peels, celery stalks, potato peels, etc. When you have enough, make vegetable stock. Keep another bag for pan drippings or sauces that are left after cooking chicken. This can be used to flavor soups.

SANDWICHES: When packing lunches for school/work, it’s a time-saver to pull a sandwich straight from the freezer. Just throw it into your lunch box/bag in the morning; it’s thawed by lunch time. It also helps keep meat cold. Peanut butter and jelly or honey, or deli meat and a slice of cheese work well. You can freeze butter or mustard but not mayo, lettuce, or tomato. Pack these separately or add in the morning.

You can also freeze breakfast sandwiches. Cook scrambled eggs and sausage/bacon in bulk, pile them onto biscuits or English muffins, wrap them individually and freeze. In the morning, grab out of the freezer, microwave, and enjoy.

POTATO CHIPS, CRACKERS, & PRETZELS: Stock up on chips, crackers, and pretzels when they're on sale and throw them in the freezer. FROZEN chips actually taste BETTER. Eat them straight from freezer; they are crisper and the flavors pop.

MILK: Ever wonder why plastic milk jugs have those circle indents on the side?? They are there to allow milk to expand while freezing! To use frozen milk, let thaw, and then SHAKE WELL before opening, to make sure any solids are remixed.
You can also freeze buttermilk. No more tossing out half a quart because you only needed a cup.

JUICE: Like milk, the only concern about freezing juice is leaving room for expansion. A good rule of thumb is to take out 8 ounces for every half gallon of juice. Stock up when it goes on sale or at a discount warehouse.

BREAD & BAKED GOODS: When your favorite bread is on sale, stock up; freeze it. Or when in a baking mood, make extras of your favorite baked goods and freeze them for later.

Tip for defrosting baked goods or breads: place them in your microwave overnight. It keeps them from drying out like they do on the counter.

BUTTER CREAM FROSTING: Freeze leftover frosting. When when you need to frost something, let it thaw in the fridge, then whip it up, and color/decorate as if it were just made.

TOMATO PASTE: Most recipes using tomato paste only call for one tablespoon out of the whole can. Then you’re left with an almost full OPEN can. What to do!? Put the rest in a sandwich bag, flatten it out in freezer, and when you need a tablespoon, just break off a piece and throw it into whatever you are cooking.

DICED VEGGIES: Dice onions, chili's, or bell peppers, then freeze flat in gallon freezer bags. As they are freezing, press “score lines” into the bags so you can break off as much or as little as you wish for recipes.

HOMEMADE & STORE_BOUGHT DOUGH: You can freeze all kinds of homemade dough – pizza dough, focaccia dough, pie crust – shaped in a ball and wrapped in Saran Wrap.
Or you can also freeze canned biscuits, crescent rolls, pizza dough, etc. right in the tube.

EGGS: Crack the eggs in a freezer bag, and freeze. Or crack eggs into an ice cube tray for cakes and cookies. Thaw out in refrigerator and use as you normally would.

SHREDDED CHICKEN: Cook a big batch and shred or when you get a rotisserie from the grocery store, shred the leftovers and put it in a bag.

LEMON/LIME JUICE & ZEST: Squeeze lemons and limes into ice cube trays, then pop them out after they have frozen and store in freezer bags. Now you have “fresh” lemon and lime juice whenever you need it. Don’t forget to ZEST the lemons/limes first and keep that in the freezer as well.

HERBS: Freeze fresh herbs in ice-cube trays with a little water or leftover stock to use for soups, stews, and casseroles later in the year.

MARINATED MEAT: Place meat in a freezer bag, pour in marinade and freeze. When you defrost it, it will be fully-marinated and ready to cook.

HOMEMADE CASSEROLES: When you are cooking a casseroles (lasagna, mac and cheese, enchiladas, etc), why not make 2 and FREEZE one for when unexpected company drops by or to use during a busy school/work week.
You can do this a couple of ways.
1. Freeze entire casserole by lining base of dish with freezer paper, add ingredients, then freeze it in the dish. When it’s frozen solid, remove from dish (easy to do thanks to the freezer paper), rewrap the food, and put back in the freezer. When you want the item for a meal, unwrap and place in the original dish to defrost and cook.
2. Bake casserole, let cool, and then cut into individual servings and freeze. Reheat in microwave!

FISH STICKS: Forget those tasteless sticks in the blue box. Buy fresh fish in quantity, cut it crosswise into fish ‘fingers,’ dip in egg, and dredge in flour and bread crumbs, then freeze laid out on a tray before transferring to freezer bags.

HAMBURGER: Pre-cook ground hamburger and portion it out for meals. When you need hamburger for shepherd’s pie, sloppy joes, tacos, or whatever, just pull it out of the freezer, add the seasoning, and microwave. Three minutes, or 1 minute and 30 seconds if it’s going to be baked and doesn’t need to be thawed all the way. For crock pot meals, like chili, just throw it in frozen.

Laundry Detergent

Make Your Own Laundry Detergent - 6 ingredients, cost you about $28 a year, this recipe makes a batch that will last a year! Works in HE washers and with cold water too!

Ingredients -

1 (4 lb 12 oz) Box of Borax- Found in the detergent aisle

1 (3 lb 7 oz) Box of Arm & Hammer Super Washing Soda- Found in the detergent aisle

1 (3 lb) Container of OxyClean- Found in the detergent aisle. (This is optional but I highly recommend adding it)

2 (14.1 oz) Bars of Zote Soap- Found in the detergent aisle (we chose to do pink for the scent but the white would be just fine. You can also use Fels Naptha)

1 (4 lb) Box of Arm & Hammer Baking Soda- Found in the cooking aisle (You could also get two 2 lb box, we couldn’t find the larger 4lb box when we went)

1-2 (55 oz) Bottle of Purex Crystals Fabric Softener- or use 3-4 bottles of Scentsy Washer Whiffs. Scentsy washer whiffs are my top choice, (they smell out-of-this-world amazing – my favorite is Quiver), but when in a hurry, I opt for the Purex, (which can be found in the detergent aisle).

The hardest most time consuming part is grating the cheese soap. It looks like pink cheese….has anyone ever seen pink cheese? If you do not have a food processor you will need to use a typical hand grater. We would recommend using a large mixing bowl to grate into and using the fine side of the grater. Another option is to microwave the soap before hand. First, cut the bar into chunks or slices. Pop it into the microwave for about a minute. It will expand… a lot…but then it is dry and just crumbles into tiny bits! The hardest part is now over and all that’s left is to mix everything together. Use a very large bucket and take a layering approach to mix it easier. Take a small amount of each ingredient and layer it on top of each other, then grab a large mixing spoon and mixed it together. Do this about 5 times. This is so much easier than dumping all the ingredients in at once and then trying to u it well. This batch makes A TON! Now for probably the best part…you only need 1-2 Tablespoons per load depending on the size. Now here comes the stroke of genius, if you opted to put the Purex Crystals in your batch, you can scoop the detergent right into your bottle and use the cap as your measuring spoon. There are 3 lines on the side and the middle one is approximately 2 Tablespoons…genius right?

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Halloween Pumpkin Carving Info

With Halloween coming up, you might want to know this.....

After you scoop out and carve your pumpkin, dip it in a large container of bleach and water (use a 1 tsp:1 gal mix). The bleach will kill bacteria and help your pumpkin stay fresh longer. Once completely dry, (drain upside down), add 2 tablespoon of vinegar and 1 teaspoon of lemon juice to a quart of water. Brush this solution onto your pumpkin to keep it looking fresh for weeks.”

♥✿´¯`*•.¸¸✿Happy Halloween♥✿´¯`*•.¸¸✿