Sunday, July 23, 2017

face oil cleanser

face oil cleanser
makes 1 cup

3/4 cup castor oil
1/4 cup grape seed or olive oil
30 drops bergamot essential oil
30 drops lavender essential oil
  1. Mix together
  2. Store in a cool, dark place
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Saturday, July 22, 2017

peanut butter pie

peanut butter pie
makes 2 pies (16 servings)

1-8 oz package cream cheese, room temperature
1 jar peanut butter
1 cup powdered sugar
16 oz heavy cream
2-9 inch graham cracker crusts
Whipped cream
Chocolate and/or peanut butter chips

  1. Cream peanut butter, cream cheese and powdered sugar until smooth.
  2. Whip heavy cream until light and fluffy.
  3. Fold whipped cream into peanut butter mixture.
  4. Refrigerate overnight.
  5. Serve with more whipped cream and peanut butter chocolate chips.
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Wednesday, July 12, 2017

lasagna (oven)

lasagna
(makes 1 colossal deep pan or 2 9x13 pans)

1 pound Italian sausage
1 pound ground beef
40 oz spaghetti sauce
12 lasagna noodles
4 tablespoons parsley, chopped
16 oz ricotta cheese
1 egg
12 oz mozzarella cheese (shredded or sliced)
3/4 cup grated Parmesan cheese

  1. Preheat oven to 375 (if cooking right away)
  2. Brown sausage and ground beef in pan until done.
  3. Meanwhile, boil water and cook pasta.
  4. Add spaghetti sauce and heat through.
  5. Mix parsley, ricotta, and egg until well combined.
  6. To assemble, spread 1 1/2 cups meat sauce in bottom of pan.  Arrange 6 noodles on top of meat sauce, and top with half of ricotta mixture. Top with 1/3 mozzarella cheese and 1/3 Parmesan cheese.  Repeat layers and top with remaining mozzarella and Parmesan cheese.
  7. Spray foil with non-stick spray and cover lasagna.
  8. Bake for 30 minutes with foil on and 30 minutes without foil.
  9. Cool for 15 minutes before serving.
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Monday, May 8, 2017

body wash

body wash

1/3 cup Castile soap
1/3 cup honey
1/3 cup olive, grape seed, jojoba, refined avocado, or almond oil
60 drops rose essential oil

  1. Mix soap, honey and oil together.
  2. Heat 30 seconds in microwave until mixture comes together (might have to be done several times)
  3. Add essential oils if using.
  4. Use a small container in the shower, and store the remaining in a glass bottle.
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Tuesday, February 21, 2017

spinach artichoke dip

spinach artichoke dip
from Alton Brown via foodnetwork

8 oz cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup Parmesan cheese, grated
4 cloves garlic, minced
8 oz artichoke hearts, sliced
6 oz frozen spinach, thawed
1/2 teaspoon red pepper flakes (optional and adds some spice)
  1. Preheat oven to 350
  2. Mix cream cheese, sour cream, and mayonnaise until well combined.
  3. Add Parmesan cheese, garlic, artichokes, and spinach.
  4. Season to taste with salt and pepper (add red pepper flakes if desired)
  5. Bake for 30 minutes or until bubbling.
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Monday, February 20, 2017

chocolate ganache frosting

chocolate ganache frosting
from add a pinch

1 cup heavy cream
2 tablespoons butter
2 tablespoons vanilla
2 cups dark chocolate chips (60% cacao)
Salt
  1. Put heavy cream, butter and vanilla in a sauce pan and heat until warmed through.
  2. Add chocolate chips and stir until melted.
  3. Add some salt.
  4. Cool mixture.
  5. Once cooled, whip until light and fluffy.
  6. Frost cake.

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Thursday, February 16, 2017

candied nuts

Candied Nuts
from co-worker

1 pound nuts (almonds. pecans, or cashews)
2/3 cup brown sugar
1 egg white
1 tablespoon water
1 teaspoon cinnamon
Salt
  1. Preheat oven to 250.
  2. Line sheet pans with foil.
  3. Whisk together egg white and water until frothy.
  4. Add nuts and stir to coat.
  5. Mix sugar and cinnamon until well mixed.
  6. Add cinnamon mixture to nuts and stir until coated.
  7. Bake for 1 hour.
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Wednesday, February 15, 2017

chipotle-cabbage slaw

Chipotle-Cabbage Slaw
from Blue Apron

8 oz coleslaw mix
1 tablespoon sugar
1 Chipotle Pepper In Adobo Sauce (1 teaspoon sauce)
1/2 cup mayonnaise
1 teaspoon lime juice
  1. In a large bowl, combine the cabbage, sugar, mayonnaise, lime juice and as much of the chipotle pepper as you’d like, depending on how spicy you’d like the dish to be.
  2. Toss to thoroughly combine; season with salt and pepper to taste.
  3. Set aside to marinate, stirring occasionally, for at least 10 minutes.
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Tuesday, February 14, 2017

beeswax candles

beeswax candles

Tea light is a 1:1 ratio beeswax to coconut oil

Others is a 2:1 ratio beeswax to coconut oil

Still working on the tea light ratio!Pin It

Wednesday, February 8, 2017

Tuscan ribollita soup

Tuscan Ribollita Soup
from Blue Apron

2 tablespoons olive oil
1 onion, diced
5 oz carrots, chopped
1 stalk celery, chopped
5 cloves garlic, minced
1/8 teaspoon red pepper flakes
2 cups kale, de-stemmed and chopped
2 cups vegetable broth
2 cups white beans
1-15 oz can fire roasted tomatoes
4-5 slices sourdough bread
1/2 bunch parsley, chopped
eggs

  1. Heat olive oil in a large pot until hot.
  2. Add onions, carrots, and celery, cooking until transparent.
  3. Add pepper flakes, kale and garlic cooking until kale is tender, about 5 minutes.
  4. Add broth, beans, and tomatoes.
  5. Bring to a simmer.
  6. Add bread and stir until submerged.
  7. Simmer for 15 minutes.
  8. Add parsley and season to taste.
  9. Make eggs over easy.
  10. Serve soup with eggs and parmesan cheese on top.
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Tuesday, January 17, 2017

chicken kale pasta

Chicken Kale Pasta

2 tablespoons olive oil
2 pounds chicken, cubed
2 cups kale, de-stemmed and chopped
4 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
1-14 oz can fire roasted tomatoes
Cooked pasta

  1. Heat oil in pan until hot.
  2. Add chicken and sear on one side.
  3. Once chicken is cooked, add kale and sautee until tender (about 5 minutes)
  4. Add garlic and cook for 1 minute.
  5. Add wine and scrap off the browned bits on the bottom of the pan.
  6. Add broth and tomatoes.
  7. Simmer 10 minutes.
  8. Add pasta and stir to coat.  Allow to sit for 5 minutes.
  9. Serve with parmesan cheese

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Friday, January 13, 2017

fish with lemon caper sauce

Fish with Lemon Caper Sauce

1/2 cup dry white wine
4 tablespoons olive oil (use butter if making salmon)
Zest of 1 lemon
4 cloves garlic, minced
2 tablespoons capers
2 tablespoons lemon juice
10-12 oz canned fish (tuna, sardines, salmon, etc)
Cooked pasta
1/2 bunch parsley, minced

  1. Heat pan on medium high until hot.
  2. Add wine and reduce by half.
  3. Add oil, zest, garlic, capers, lemon juice, and fish.  Heat through.
  4. Add pasta and parsley. 
  5. Stir to coat and allow to sit for 5 minutes.
  6. Serve with parmesan cheese.
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Thursday, January 12, 2017

quiche

Basic Quiche

3 eggs
1 1/2 cup heavy cream (can use other milks, but this is best)
2 cups filling ingredients like meats, vegetables, cheeses, herbs, etc
1 pie crust (see recipe here)

  1. Preheat oven to 375.
  2. Sautee any meats and vegetables going into the quiche.
  3. Place the filling ingredients in pie crust.
  4. Whisk together eggs, heavy cream, salt, pepper, herbs, etc. and pour over filling ingredients.
  5. Bake for 30-40 minutes or until set.
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Wednesday, January 11, 2017

apple pie

Apple Pie
from Pam Atkins

3 pounds apples, peeled and sliced
1/2-3/4 cup sugar (depending on how sweet the apples are)
2-3 tablespoons flour
3/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
2 pie crusts (see recipe here)

  1. Preheat oven to 350.
  2. Mix apples, sugar, flour, and spices together in a bowl.  Let sit while making crusts.
  3. Add filling to crust.
  4. Bake 50-60 minutes.
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Tuesday, January 10, 2017

pie crust

Pie Crust
from Pam Atkins

1 crust:
1 cup plus 2 tablespoons flour
1/2 teaspoon salt
1/3 cup vegetable oil (plus more if needed)
2 tablespoons cold water

2 crusts:
2 cups flour
1 teaspoons salt
1/2 cup vegetable oil (plus more if needed)
3 tablespoons cold water

  1. Whisk flour and salt together.
  2. Add oil and stir until combined.  Dough should just come together.  If it does not, add one tablespoon of oil at a time, completely combining.  Add more if need.
  3. Once dough just comes together, add water.
  4. Wet a counter top, and place one piece of wax paper on top of the wetness. 
  5. Place dough on wax paper, and cover with another sheet of wax paper.
  6. Roll dough out.
  7. Place dough in desired backing dish.
  8. Bake per recipe directions.
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