The Best Dressing

(Yield:  About 3/4 cup)

1/3 cup extra virgin olive oil (I used Carapelli)
2 tablespoons apple cider vinegar (or red wine vinegar)
2 tablespoons honey
1/2 tablespoon Dijon mustard
1/2 tablespoon tamari sauce (or soy sauce)
1 tablespoon poppy seeds
1 tablespoon sesame seeds
1-2 teaspoons seasoned salt (more or less to taste)
1/4 teaspoon black pepper
1/2 small white onion, minced
1 small clove garlic, grated on a microplane

Whisk together all ingredients.  Store refrigerated up to 1 week.

Found Here

Green Cleaning

Oatmeal Mix

1 c oats- blended
1c oats
3/4 brown sugar
1/4 t. salt
1 1/2t. cinnamon
2/3 c dry milk

- Combine all ingredients in an air tight container. Scoop out desired amount, add desired amount of water, microwave until cooked. Stir in nuts, fruit, or peanut butter.

Waffles #2

2 cups sifted all-purpose flour

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups sour milk (note below) or 2 cups buttermilk (note below)

4 eggs, well beaten

3/4 cup melted butter or canola oil

note: if you do not have sour milk or buttermilk measure 2 tablespoons vinegar into your 2-cup measuring cup and fill to the two-cup mark with sweet milk and let it stand while you prepare other ingredients.

Sift together: 2 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt.

Combine: 2 cups sour milk or butter milk 4 eggs well beaten Add the milk and eggs to dry ingredients, beat until smooth with a hand mixer or electric mixer on high speed.

Stir in 3/4 cup melted butter or oil.

Bake in preheated waffle iron until crisp and golden.

Serve with your favorite toppings.

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Strawberry Lemonade

Ingredients

• 1 ¼ lb strawberries, washed & cut in halves, about 4 cups
• 2 lemons, washed and quartered (use limes to make strawberry limeade)
• ~ ½- ¾ cup honey or sugar to taste, adjust based on your preference and sweetness of strawberries
• 6 cups of water
• Ice
Garnishes:
• Strawberry slices, lemon slices and/or fresh herbs (mint, lemon verbena, lemon balm, basil)
• 
  

Instructions

1. Blend the strawberries, lemons and honey with 2 cups of water
2. Strain the strawberry lemon mix, add the additional 4 cups of water through the strainer
3. Taste and add additional honey/sugar if needed
4. Serve cold over ice and garnished with strawberry slices, lemon slices and herbs
Method 2 (this one helps make the straining easier and keeps all strawberry goodness):
5. First blend only the strawberries with the honey and 1 cup of water. You don’t need to strain this, it’s better to keep all the strawberries goodness. Then place the blended strawberries mix in a pitcher.
6. Then in the same blender, you don’t need to wash or rinse it, blend the quartered lemons with the 1-2 cups of water.
7. Strain the lemon mix into the pitcher, mix well and add the rest of the water. Taste and adjust sweetness level if needed.
8. Serve as indicated above.
   Found Here

Honey Almond Granola

Ingredients

    4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)

    1½ cups raw slivered almonds (or other nuts*)

     ½  teaspoon fine-grain sea salt

    ¼ teaspoon cinnamon

    ½ cup melted coconut oil (or olive oil)

    ½ cup + 1 tablespoon honey (or maple syrup)

    ¾ teaspoon vanilla

Instructions

 Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon. Stir thoroughly to combine.

   

Stir in the oil, honey and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 22 to 24 minutes, stirring halfway. The granola should be turning lightly golden (keep an eye on it as honey tends to brown). The granola will crisp up as it cools.

   

Let the granola cool before stirring in the chopped fruit. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.

Notes

    Recipe adapted from my gingerbread granola.

    Yields 5 to 6 cups of granola.

    *If you are using large, whole nuts (pecans, walnuts, etc.) follow instructions as directed. If you are using small nuts or seeds (sunflower seeds, pepitas, etc.), wait to stir them into the granola until you remove it from the oven halfway through cooking.

French Bread

2 1/2 c. warm water                 
1 T. salt

 2 T. sugar                         
2 T. canola oil

2 T. dry yeast                   
6 c. unsifted white flour

Note: if you have a Kitchen Aid follow the dough making process. It turns out great!

(don't try wheat it just will weigh it down and not be the fluffy french bread you want)

Put yeast and water in a bowl. Add sugar on top and let dissolve.

Stir in salt, oil, and 3 c. of flour.

Mix together by hand (do NOT use a mixer).

Add remaining flour and mix well.

Knead by hand to form a soft but not sticky dough.

Let dough reset for 10-15 minutes then punch down to get all air bubbles out. 

Let rest 10 more minutes and punch down again. Do this a total of 3 times. 

Turn dough out onto a floured surface.

Divide the dough into two equal parts and roll each out to a 9x12 rectangle. 

Roll up like a jelly roll and tuck in the ends& pinch together.

* (Remember the shape you roll it into is the shape it will be. So if it's long and skinny you'll have a longer loaf if it's wider then you will have a thicker and shorter loaf of bread)

Set both loaves onto their own greased baking sheet, cover with a dish towel. 

Let raise about 45 min or more until double in size.

With a sharp knife cut diagonally 3 or 4 times across the top of the loaf. 

Take a beaten egg and brush all over loaf.  

*(very important for that crispy brown crust)

Bake at 400 for 20-30 minutes until golden brown

 (but I recommend checking it at 15 minutes because every oven is different)
-This bread freezes really well so if you only are going to eat one-
wrap the other in foil after cooled and save it for another day. 

 

Found Here

Thousand Island Dressing

Servings: 5

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon white onion, finely minced
1/8 teaspoon salt
1 dash black pepper

 Combine all of the ingredients in a small bowl. Stir well. 

 

 Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.

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Onion Soup Mix

Ingredients:

• 1/4 cup dried minced onion
• 2 Tbsp low or no sodium beef bouillon powder
• 1/2 tsp. onion powder

Directions:

Combine all ingredients.

Flavored Creamer

Have you ever looked at the ingredients list of flavored creamer? It is quite frightening. This is an excellent alternative. JT couldn't even tell that I had switched up his store bought hazelnut creamer for this homemade recipe!


1 can sweetened condensed milk
2 cups milk
1/3 cup Torani Flavored Syrup

Combine all ingredients and store in the refrigerator.

Found via Pintrest http://www.pinterest.com/pin/24980972907881830/

The Best Waffles

Ingredients:

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon. baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk
6 tablespoons vegetable oil
1 large egg, separated
1 tablespoon sugar
1/2 tsp. vanilla extract

Directions:

Heat the oven to 200°F and heat up the waffle iron.
Mix the flour, cornstarch, salt, cinnamon, nutmeg, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a measuring cup and stir in the egg yolk. Set aside.
In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.
Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.
Pour the batter onto the hot waffle iron (My Belgian waffle maker takes 2 1/2 ice cream scoops of batter, but your mileage may vary) and cook until the waffle is crisp and brown.
Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don't stack them). When all the waffles are cooked, serve immediately.

Source: Buns In My Oven

Best Steak Marinade EVER:

I found this on Pintrest and it truly is the best stake marinate we have ever used!

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice,
1/4 cup Worcestershire sauce
1 1/2 tbsp garlic powder
3 tbsp dried basil
1 1/2 tbsp dried parsley flakes
1 tsp ground pepper
1 tsp minced garlic

Marinate for 30min or 2 days
This is great on chicken too

Yellow Cake Mix

Ingredients

2 c sugar
2 3/4 + 1 T flour
3 T cornstarch
1/2 c dry milk
1t. salt
2 sticks butter, cut into small sliceses
1 T vanilla
1 T baking powder

Instructions

Process sugar, flour, cornstarch, baking powder, and salt in a food processor for 15 seconds to combine.

Add butter and vanilla and pulse till mixture resembles coarse meal. (much finer than pie crust)

Use right away or store in a ziploc bag in your freezer for up to 2 months

 

To make the cake:

Beat cake mix, 1 1/4 cups of warm water and 2 large eggs till smooth, about 2 minutes
Bake at 350 degrees
13x9- 30-35 minutes
2- 9 inch round 25-27 minutes

Recipe found at http://www.justapinch.com/recipes/dessert/cake/homemade-yellow-cake-mix.html

Instant Cream Soup

This replacement is gluten free, incredibly affordable and really does taste great. One batch of mix usually last around 2 months in our house before I mix up more.

2 c instant milk
¾ c corn starch
¼ c instant chicken bouillon
1 tsp. onion powder
½ tsp. thyme
½ tsp. basil
¼ tsp. pepper

Combine above ingredients and store in an air tight container.

To use soup combine 1/3 c of the mix and 1 ½ c water (or broth if you want to omit chicken bouillon). Bring to a boil stirring often. Add vegetable for flavor of soup, such as, diced celery (for cream of celery) or mushrooms, (for cream of mushroom) broccoli (for cream of broccoli).

Replace canned soup in recipes by boil 1/3 c mix with 1 ¼ c water until thickened then add to your recipe.

Homemade Bubbles

2 1/2 cups water and 1/2 cup light corn syrup

mix in a bowl together and microwave four minutes

Gently mix 1/2 cup dish liquid
(I was told Dawn is the best)

Caesar Dressing

1/2 c parmesan cheese
3/4 c olive oil
1/4 c lemon juice or any vinegar
2 cloves garlic
1 tsp. worcestershire sauce

Blend all ingredients in the blender until smooth.

The Rub

Throw the following into a jar and shake:

1 T ground cumin

1T ancho chili powder

3T salt

2T black pepper

3 T dark brown sugar

1 ½ tsp. cayenne

Rub this on any meat and grill.

Laundry Detergent

3 T Borax
3 T Washing Soda
2 T Dawn Ultra Dishwashing Liquid

Line up 3 one gallon jugs. Then add the ingredients assembly line style.  

Once all trhee jugs have the 3 ingredients inside, pour in 4 cups of VERY HOT water into each one. Then fill the jug the rest of the way with tap water. Place the lid on and shake. 

Use 1 c of liquid per load.

This saves me a ton of money!! I spend around $20 a year on laundry detergent now!

Taco Seasoning MSG free!

¼ c chili powder
¼ c ground cumin
¼ c oregano
2 T. cayenne or red pepper
¼ c garlic powder
¼ c onion powder
3 T salt

Combine all ingredients. Store in an air tight container, I use a mason jar and use 2T of the mix in tacos, fajita’s ect….

Pancke Mix & Perfect Pancakes Recipe

Pancake Mix

10 c flour
2 ½ c nonfat dry milk
½ c sugar
¼ c baking powder
2 T salt

Combine all ingredients in a large bowl. Stir together to blend well. Put in a large air tight Container. Store in a cool, dry place. Use within 8 months. Makes about 13 cups of Pancake Mix.

If your family is on the smaller side this recipe can be cut in half.

Perfect Pancakes

1 ½ mix

1 egg, slightly beaten

1 c water

3 T oil or melted butter

Combine all ingredients in a medium bowl stir just until blended. Let stand for 5 minutes. Do not stir.
Cook on a hot oiled griddle about 3 to 4 min. until browned on both sides.

I wrote these instructions on the lid of my mix so that I don’t ever have to pull out the recipe