Saturday, April 13, 2013

Homemade Febreze

Homemade Febreze

What you'll need:
1/8 Cup of fabric softener (I used Downy April Fresh)
2 tablespoons Baking Soda
Hot tap water
Spray bottle (I used my empty 27 oz. Febreze bottle)

Using a funnel, pour fabric softener and baking soda into your spray bottle. Fill spray bottle with hot tap water and shake well. Don't forget to twist the nozzle over to the LOCK position if you're using a Febreze bottle.

Now go spray every fabric surface in your house and take a nap on your very comfortable and now un-stinky couch. :)

Friday, April 12, 2013

Hamburger Helping Mixes

Hamburger Helping Mix (In a Jar)

"Replace those boxes with a homemade version. I have only tried the stroganoff so far, but the kids absolutely loved this (even more than the boxed stuff!)."


  • 2 cups nonfat dry milk powder
  • 1 cup cornstarch
  • 1/4 cup beef bouillon powder
  • 2 tablespoons onion flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 2 tablespoons dried parsley
  • 1 tablespoon garlic powder


  • 1 lb ground beef
  • 1 cup water
  • 1/2 cup macaroni noodles, raw
  • 2 (14 ounce) cans chopped tomatoes
  • 1 tablespoon chili powder
  • 1/2 cup hamburger, helping mix


  • 1 lb ground beef
  • 2 cups water
  • 1/2 cup hamburger, helping mix
  • 2 cups uncooked egg noodles
  • 1/2 cup sour cream


  • 1 lb ground beef
  • 3/4 cup water
  • 6 potatoes, peeled and thinly sliced
  • 1 cup frozen mixed vegetables
    1/2 cup hamburger, helping mix

      • 1 lb ground beef
      • 1/2 cup hamburger, helping mix
      • 1 onion, chopped
      • 2 cups water
      • 1 (16 ounce) cans tomato sauce
      • 3 cups lasagna noodles, uncooked, broken in bits
      • 1/4 cup parmesan cheese
      • 2 cups mozzarella cheese, shredded

  1. Directions

    Mix the ingredients together and store in an airtight jar.

  2. Attach the recipes to the jar:
  3. CHILI MAC:.
  4. Brown ground beef and drain.
  5. Add remaining ingredients.
  6. Combine well and simmer 20 minutes or until macaroni is cooked.

  8. Brown ground beef and drain.
  9. Add water, mix, and uncooked egg noodles.
  10. Simmer 20 minutes or until noodles are tender.
  11. Stir in sour cream and serve.

  13. Brown ground beef and drain.
  14. Add rest of ingredients.
  15. Simmer, covered, until potatoes are tender, about 30 minutes, stirring occasionally.
  16. Remove cover and cook until excess water has evaporated.

  18. Brown ground beef and drain.
  19. Add mix, onion, water, tomato sauce, lasagna noodles and parmesan cheese in large skillet.
  20. Bring to a boil.
  21. Reduce heat to simmer.
  1. Simmer for 15 minutes or until noodles are cooked.
  2. Top with mozzarella cheese.
  3. Turn off heat and let cheese melt.

Thursday, April 11, 2013

Italian Parmesan Herb Mix

Italian Parmesan Herb Mix

"This came from my Southern Living magazine in an article about homemade food gifts for the holidays. I think nothing says love better than something homemade. It means you took time and thought into making someone a gift. Their suggestions for use are to toss with pasta, veggies, or popcorn, sprinkle over salads, mix with butter and baste hot baked bread with it, or use it in flour for breading chicken."


1 (8 ounce) containers grated parmesan cheese

3 tablespoons dried Italian seasoning

3 tablespoons dried parsley flakes

1 tablespoon garlic powder

1/2 teaspoon ground red pepper


  1. Stir together all the ingredients. Package mixture in airtight containers and store in in a cool place or in the refrigerator.

Wednesday, April 10, 2013

Instant Chai Tea Mix

Instant Chai Tea Mix


1 cup nonfat dry milk powder

1 cup non-dairy powdered coffee creamer

1 cup french vanilla-flavored non-dairy powdered coffee creamer

2 1/2 cups white sugar

1 1/2 cups unsweetened instant tea

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground cardamom


  1. In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
  2. To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.
  3. Store dry mixture in an airtight container.

Tuesday, April 9, 2013

Rice Seasoning Mix

Rice Seasoning Mix


3/4 cup chicken bouillon granule

1/2 cup dried parsley

1 tablespoon basil

1 tablespoon dill weed

2 tablespoons dried onion flakes

1 teaspoon seasoning salt

2 teaspoons garlic powder

1 teaspoon lemon pepper seasoning1 cup almonds, coarsely chopped,optional


  1. Mix all together well.
  2. Store in airtight container (I use a pint canning jar).
  3. When ready to make rice, combine 1 cup rice, 2 cups water, and 3 T seasoning.
  4. Bring water to a boil.
  5. Add rice and seasoning.
  6. Reduce to simmer, cover, and cook for 18 minutes.

Monday, April 8, 2013

Homemade Corn Bread Mix

Homemade Corn Bread Mix

5 c flour
5 c cornmeal
3-1/3 c white or brown sugar
1-1/3 c Powdered butter 
1/4 c Powdered milk or buttermilk 
1/2 c. egg white or whole egg powder
2-1/2 t baking soda
T baking powder 
2- 1/2 t salt

Store in plastic container or ziplock bag in fridge or freezer until ready to use. Makes 14 cups of mix.
For a 9” x 9” pan of cornbread (we prefer in pan rather than as muffins — for some reason, tastes more moist), mix 3 cups of above mix with 1 cup of water. Bake at 350° for 30-40 minutes. Great with honey butter! 

Sunday, April 7, 2013

Recipe For Insect Bites

Insect Bite Cream

4 tbsp fresh plantain leaves
2/3 cup boiling water
2 tbsp olive oil or sunflower oil
2 tbsp almond oil
1 tsp beeswax
2 tsp emulsifying wax
2 tsp glycerin
1 tsp vitamin C powder
1. Wash and chop the plantain leaves. Divide into two—put one half in a bowl and the other half in a pan. Cover the plantain in the bowl with the water and leave to infuse for 10 minutes.
2. In the pan, add the olive (or sunflower) and almond oils to the plantain and heat gently to simmer. Remove from heat and leave for 10 minutes to cool.
NOTE: Do not boil—if mixture starts to boil, remove from heat immediately.
3. Drain the infusion, and remove the plantain leaves. Set the liquid aside.
4. Drain the infused oil into another pan, extracting the plantain leaves. Heat the oil again. Add the beeswax and emulsifying wax and melt, stirring. Aim for a foamy consistency.
5. Add 1 cup infused water to the pan and whisk to achieve a consistency like salad dressing. Add the glycerin and vitamin C powder.
6. Pour into sterilized glass jars and seal.
USE Apply to affected area as often as needed.
STORAGE Keeps for 3 months in the refrigerator in an airtight container.

Thursday, April 4, 2013


How to Make A Homemade Mosquito Trap


Items needed:

1 cup of water
1/4 cup of brown sugar
1 teaspoon Yeast

2-liter plastic bottle

1. Cut the plastic bottle in half.

2. Mix brown sugar with hot water. Let cool. When cold, pour in the bottom half of the bottle.

3. Add the yeast. No need to mix. It creates carbon dioxide, which attracts mosquitoes.

4. Place the funnel part, upside down, into the other half of the bottle, taping them together if desired.

5. Wrap the bottle with something black, leaving the top uncovered, and place it outside in an area away from your normal gathering area. (Mosquitoes are also drawn to the color black.)

Change the solution every 2 weeks for continuous control.