Natural Sunscreen put to the test....Part 1

We are going to the waterpark capital in the world in the Dells in Wisconsin for a fun family vacation this week.  So, I thought what better time to try out a homemade sunscreen recipe?  

Here is the one I used from "Wellness Mama":

http://wellnessmama.com/2558/homemade-sunscreen/

The only changes I made were I lessened the beeswax and Shea butter by half hoping to keep it more liquid than lotion, because I put it in these cool roller ball oil holders so the kids could easily apply it to their faces.  I also added pomegranate oil after researching natural sunscreen ingredients.  

We are going away for 3 sunfilled days.  I am going with another family and taking extra kiddos so we have a combined 11 children to use as guinea pigs!!!!  

So far she loves the smell and getting to apply it herself!!!!!  I love that it has NO harsh chemicals.  I will report back after the trip....... 😎

1/16/17 

UPDATE!!!!  (Sorry, I forgot to come back and update!)  The sunscreen worked fantastic.  I used it this trip and all summer long.  My husband and even went with another couple to Punta Cana and I took it with me.  I didn't have to buy anything!  The only day I burned, (and I was out all summer long) was the last day of our trip.  We left in the morning and went on an island tour that lasted the entire day and we had almost no shade.   If it wasn't for that day, I would've made it the whole summer without a single sunburn. So I would say it was a very successful batch. 

Homemade Dog food

Our beloved pet Nicky has battled hot spots and skin infections his whole life.  I've watched our family's diet so carefully over the years that it was just instinctual to watch Nicky's too.  I noticed he would get more scratchy and inflamed with certain commercial dog foods over others.  Eventually he seemed allergic to all of them.  Our vet recommended keeping him on Benadryl. Nicky hates Benadryl!  I started researching homemade dog food about a year ago, but to be quite honest, it intimidated me.  I am even hesitant to share my recipes, because I know how delicate a dog's system can be and know how some foods are even toxic to dogs.  I've learned that giving your dog commercial food is like you living on a diet of Doritos and Eggo waffles.  If you wouldn't be healthy on highly processed food, why would your pet!

I encourage you to:

READ...A LOT!  And from many sources.

AVOID at all costs:

Chocolate

Xylitol

Onions

Avacodo

Garlic

Yeast dough

Raisins

Macidamia Nuts

Cooked bones of any kind

Candy and gum

Be cautious of:

Grapes (some say they are safe, some say no)

Bananas (again some say yes, some say no)

Dairy (can cause diarrhea, yet they need calcium....more on that in a minute)

Here are some good reputable links to begin your reading:

http://www.aspca.org/pet-care/virtual-pet-behaviorist/dog-behavior/foods-are-hazardous-dogs

 

http://www.m.webmd.com/a-to-z-guides/ss/slideshow-foods-your-dog-should-never-eat

http://m.humanesociety.org/animals/resources/tips/foods_poisonous_to_pets.html

Be aware of a dog's dietary needs.  A general rule is 1/2 meat, 1/4 puréed vegetables, 1/4 rice or other starch carbohydrate.   Check out multiple recipes and sites that recommend a dogs's dietary needs.

Here is where there is a big debate....carnivore or omnivore?  Depends on who you read.  Paleo type people really push all meat and bone diets.  I'm balanced more evenly in my own family's diet so I prefer (as well as my doggie) a more varied approach.

I read so many different opinions my head was spinning.  One thing everyone seems to agree on is commercial dog food is overall bad bad bad.  It's chock full of fillers, by products and super high in salt.  Mealtime for my (used to be overweight) Nicky was dull and boring.  Now he chases his tail in circles whenever I go near the fridge.

So what does it cost and how much time is this going to take, I'm sure your thinking.  Well, anything I do homemade has to make sense for me to keep doing it and I believe this does.  Cost wise, it is about the same, because I use high quality ingredients.  Time wise, it takes me about an hour, tops (fit inBetween our family dinner time and clean up) ONCE per month.  

Here is the recipe I currently feed our dog:

5lbs browned ground beef (or mixture of ground beef, turkey, chicken and pork of your choice)

2-3 cups brown rice, after steamed or boiled it's more like 4-5 cups 

5 cups steamed and puréed veggies, mostly greens (I steam carrots, peas, celery, and tons of Kale in the top of my steamer and the rice in the bottom of my steamer at the same time).* I purée them in my ninja blender with some beef or chicken broth and add them to the browned meat.  Then, add the cooked rice and 1 can puréed pumpkin.

*It's important to finely chop or purée the fruit and veggies you give your pet to help them digest and absorb the nutrients.

This makes approximately 30, 1-1.5 cup servings.  I store them plastic containers in the freezer holding about one week's worth in each container.  I keep one in the fridge and the rest in the freezer, pulling out one container at a time as he is ready for it.  He gets a chopped apple or pear for lunch and 1-1.5 cups of homemade dog food with a raw egg (crushed shell and all) for dinner.  The shell provides needed calcium as well as the Kale.  I vary his lunch snack depending on what we have available and is safe.

His skin is looking so much better, he's at a healthy weight, finally, and he is one happy dog!

So don't be afraid!  Educate yourself, talk to your vet and get in that kitchen.  Remember,  a zoo doesn't order wolf, monkey, lion or giraffe food!  Our animals can eat real food too!

Homemade mozzarella cheese

Well yogurt was not so difficult and we LOVE it! I ate a bite of plain Dannon Greek yogurt the other day and almost had to spit it out! Wow! I couldn't believe what a difference homemade yogurt could make. I guess there is no going back now :)

So I decided my next challenge is cheese. I chose to start with mozzarella since it can be completed in an hour and is ready to eat. I did quite a bit of research (which I recommend) and then I dove right in. The first question I had was what are the ingredients?

One gallon of whole milk
1/4 rennent tablet
1 tsp. citric acid
1-2 tsp. Cheese salt

My next questions was: what in the world is rennent and cheese salt?

-Cheese salt is an easy one, it is any salt that is NOT iodized (i.e. organic, sea salt).

-rennent is gross! It is curdled milk from the stomach of an unweaned calf, containing rennin and used in curdling milk for cheese. Told you it's gross! But the tablet is just a pill you buy at a brew/cheese supply store (they also carry citric acid). Thankfully commercially sold rennent is made from vegetable sources.

My husband stopped and picked up my supplies for me and I made cheese while he watched the Super Bowl. We had fresh mozzarella by half time, yay! 

So here's what you do:

1. pour one gallon of milk into a large pot on the stove and sprinkle 1tsp. citric acid over the milk, stir well.


2. heat the milk to 90 degrees using a candy or kitchen thermometer, pay attention it does not take long.

3. as the milk is heating, dissolve the 1/4 rennent tablet into a few Tbsp. of water. When the milk is at 90 degrees, turn off stove, remove thermometer and pour the rennent water over the milk a few teaspoons at a time, making sure it is mixed all the way through.



4. Let the milk sit for 10 minutes, do not stir it. It becomes very thick and gelatin like.



5.This is the part that took me the most time. First cut the milk into large pieces ( pretend your slicing jello into cubes). Then using a slotted spoon separate the curdled milk from the whey ( white- yellowish liquid). I promise it doesn't stink like you may imagine. It just smells like warm milk!



6. Then heat it in the microwave for 30-45 seconds at a time squeezing more liquid out and pressing the milk solids together. When most of your liquid is removed stir in your cheese salt.

 

7. I removed it from the bowl at this point and started kneading it on a cutting board. Mine started to look like string cheese so I heated it again to form it into a log.



8. Once you get your cheese the way you want it submerge it in ice water for a few minutes to harden the loaf. I dried it for about 30 minutes on a rack, wrapped it in plastic wrap and put it into the fridge to harden and get cold overnight. This step was optional, because it is ready to eat right after it is formed. Just like all cheeses, you should store it in the fridge.

One gallon of milk yielded 1.1 lbs. of fresh mozzarella. I can't wait until summer when I can make bruschetta with tomatoes from the garden!

After my mozzarella success I researched how to make cottage cheese, cream cheese and hard cheeses....they seem like too much work for a mama of 7, but never say never, right?????

 

Roasted and Candied Pumpkin Seeds

One of the advantages of carving a pumpkin is having the seeds as a treat too! Pumpkin pie pumpkins have sweeter seeds, but you can do this with any seeds.

 

Ingredients:

seeds from a pumpkin

1 Tbsp of butter or coconut oil

1 tsp. pumpkin pie spice

1/2 tsp. cinnamon

1/4 cup brown sugar

2 tsp. white sugar

dash of salt

 

Remove the seeds from a pumpkin or two, rinse off the pulp and boil in a sauce pan of water for 10 minutes; drain.  Dry off the seeds with a paper towel and place back into sauce pan.  Add the butter or coconut oil, brown sugar and spices.  Cook and stir, coating well for a few minutes.  Spread into a cookie or baking pan.  Roast at 425 for 15 minutes, watch carefully and turn down heat if it starts to burn.  (The burnt ones taste like popcorn :)  Remove from oven and let cool for 3 minutes. 

 

They are VERY HOT, so be careful. 

 

Do not let them completely cool or you will not be able to remove them from the pan after hardening.  Sprinkle them with salt and white sugar.  Remove them onto a glass plate or tray and enjoy! 

We break them apart like peanut brittle.

Homemade Honey Lemon and Orange Cough Syrup

A few summers ago I was on vacation with the family. The morning after a miserable night in the hotel with coughing kids, I was up and into an Urgent Care. The doctor on call asked me if I had heard of the benefits of natural honey for coughs? I hadn't but LOVE the natural approach to just about everything so was of course all ears! He gave me a packet of studies to read up on about the overwhelming evidences for natural honey being more effective than every single over the counter AND prescription cough medicine. I went to the nearest Farmer's Market and bought some honey. We were able to sleep that night and I have used honey for coughs ever since. This year I decided to up the attack on coughing and am trying an all natural cough syrup with raw honey as it's base. It takes about 10 minutes, quicker than I can get in and out of Walgreens, and makes 1.5 pints of syrup. The total cost here is about $9. Here is my recipe and how to do it.

 

Ingredients:

1 pt. of raw honey

1 orange

1 lemon

1/2 cup water

 

 

Slice the orange and lemon.  Boil in water for 5 minutes to soften the skin and release the pulp.  I mashed mine slightly with a plastic spoon.

 

 

Let the lemon and oranges sit in the water to cool slightly, about 5 minutes, then strain.

 

Pour liquid into clean and sterilized jars.

(My ratio is about 1/3 liquid to 2/3 honey, or 30% to 70%.  Most recipes recommend not exceeding 50% water to 50% honey)

 

 Mix well and store covered in the fridge for as long as you would normally keep honey around.  (For me it is 3-6 months, perfect for cold season)

For Adults use, 1Tbs; children 50 pounds and over, 1 tsp; and children under 50 pounds, ½ tsp. May be taken four times a day or as needed. 

You can also drink it in a cup of herbal tea as a nice way to soothe your throat and quiet your cough.

*This is recipe and blog is not intended to replace medical advice.  Always talk to your doctor and discuss medical treatment, including home remedies, before use.

Some noteworthy notes:

* *DO NOT use honey for children under two years of age - there is a microorganism in honey, which is otherwise harmless for children age two and older, that can sometimes make infants ill because of their young digestive system. Alternatives include brown rice syrup, barley, and organic fruit syrups; as substitutions in the recipes use the same amount as honey.

* DO USE all natural raw honey if at all possible.  It takes a little effort to find a good source, but is well worth your time.  Natural raw honey is full of wonderful antibacterial properties and has been used for thousands of years for it's health benefits.  Recent studies have shown the unusual antibacterial activity of honey, leading to a greater understanding of the ability of honey to kill pathogenic bacteria through several different mechanisms. In studies, honey was effective against many different drug resistant bacteria.

**DO NOT boil, microwave, or overheat your honey as it kills the good stuff in it and changes it's properties. (Think about it like you would the good bacterias in yogurt ;)

*DO Learn more about honey as a medicine.  There are many many resources out there and reliable studies to read on the use of natural honey.  Take the time to educate yourself so that you can make wise health choices for your family.

Learn more:

http://www.mayoclinic.com/health/honey/AN01799

http://www.washingtonpost.com/national/health-science/honey-eases-childrens-coughs-study-shows/2012/08/27/2ed5b478-6a22-11e1-acc6-32fefc7ccd67_story.html

http://www.cbsnews.com/video/watch/?id=7419158n

http://www.foxnews.com/health/2012/08/06/honey-may-ease-nighttime-coughing-in-kids/

How to get your kids to eat Squash ;)

Well, this week I have been particularly frustrated with my brood of kiddos.  Even the babies who are normally excellent eaters have become picky.  I made Butternut Squash Soup and they turned their noses up at it.  I made tuna noodle casserole (a BIG request 2 weeks ago), but no takers.  Chili, no thanks.  I even made an old standby, Italian Sausage casserole, but apparently bought the wrong kind of noodle!!!  I pulled my now famous pumpkin pie french toast and they were still crying for cereal........UGGGG! 

What is with these kids, don't they know money doesn't grow on trees, there are starving kids in.....you get the point.  So, I decided to NOT go to the store until the end of the week.  I had my hubby stop last night for milk and eggs, but that was it!  He even offered to order me some sushi, but I declined the treat and told him that probably wouldn't be fair to the kids!  So, guess what?  They are all eating what IS in the fridge!  They ask occasionally for a granola bar, I keep reminding them that I will go to the store on Friday.  They will live and this week there will be less to throw out to make way for our next batch of groceries.

 

 

Look at that all gone!!!  And they were crying for more  :)

 

Butternut Squash Soup

1 large butternut squash, sliced and steamed

2 cups chicken broth

1 can pumpkin

1can carrots

1 onion diced small and sauted in olive oil

cinnamon, nutmeg, ginger to taste

 

I cook the squash in the vegetable steamer (or cooked face down in a pan of water in the oven). 

Saute the onion in oil and add the scooped out squash.  Pour in the broth.  Drain carrots and add them to the pot as well (you can use fresh carrots, I just happened to have some canned to use up).  Let it cool and run through the food processor.  If it is too thick you can add some milk, water, almond milk OR more broth to taste.  Put back into soup pot and stir in the can of pumpkin and spices to taste  (cinnamon, ginger and nutmeg).  Serve warm, stores in fridge for 1 week.

Chocolate Coconut Bars -Gluten and Dairy Free

Super easy, super good, can't wait for them to be gone so I can try it again!!!

Next time I am going to spread the chocolate icing in the bottom of the pan, or just mix it in the food processor!  Ohhhhhh and pineapple, gonna try pineapple in the next batch too!
Let me know how yours turn out :)

Chocolate Coconut Bars

2 cups shredded coconut

3 Tbsp. coconut oil

1/4 cup maple syrup

2 Tbsp. chocolate icing or chips

Place the syrup, coconut and oil into a food processor and blend for 2 minutes.  Press into a small (I used a 4 x 6 casserole dish).  Warm up the icing (I use store bought/dairy free chocolate icing, but I think chips would be awesome mixed in) and drizzle over the top.  Refrigerate for 1 hour and then cut into small squares.  That's it!

easy Banana Ice Cream - dairy and gluten free

"Why yes, you CAN have an ice cream cone for lunch!"   Have you ever been able to say that to your kids?????  I can and you can too!  Just follow these simple steps and you will all be screaming for ice cream!  I promise the only ingredients in this were bananas and real vanilla extract.  You can add ingredients to your taste or diet, but this one was excellent plain!

STEP 1: Break up and freeze bananas

STEP 2:  Blend in blender with 1 tsp. vanilla a few pieces at a time.

STEP 3: Put in storage container and back into the freezer for scoopable ice cream!

Optional Add-Ins:  Peanut butter, chocoalte chips, strawberries, cherries, marshmallows, nuts, Reeses Peanut Butter cups (yes, please), Hershey's syrup (in the above picture), M & M's, caramel sauce, crushed graham crackers, vanilla wafers, or oreos, oh my!

mini chocolate croissants: freezer recipe

I have been enjoying the benefits of preparing great food in advance and storing it in the freezer.  It is called 'freezer cooking' and has been saving me valuable time and money, as well as being able to pull amazing things out and in a flash wowing my guests.  Recently, I tried a chocolate croissant recipe that was well worth the effort.  My kids called them an awesome dessert, but I just had to have a few with my morning coffee, making them breakfast!  This recipe makes 64 mini rolls, but only about 50 made it to the freezer.  This is one of those recipes that I don't mind the kids polishing off quickly so I can try it again ;)

Mini Chocolate Croissants

2 TBSP. Yeast

1.5 cups milk

3/4 cup butter

1 tsp. salt

3/4 cup sugar

3 eggs

7 cups flour

1/2 bag chocolate chips

Melt the butter in the milk in a saucepan.  When it is warm, not hot, pour it into the yeast and sugar.  Let set for 5 minutes.  Add eggs, mixing well.  Add salt and then the flour 2 cups at a time until well blended. (I use a Kitchen Aide mixer)   Divide the dough into 4 equal pieces.

Roll out one portion of the dough into a circle about 12" in diameter.

Here is where little hands can help (but be sure you have extra chips or you will run short).  Cut the circle of dough into  16 pieces like a pizza.  Add chocolate chips to each triangle and roll them up from the outside in, placing each crescent roll on a greased cookie sheet.  (Because these are mini sized I used 3 cookie sheets total.)

Set the cookie sheets in a warm place and let rise 2-5 hours or until doubled in size.  Bake at 350 degrees for 12 minutes or until golden brown.  Place on a cooling rack to cool and then sprinkle with powdered sugar.  After flash freezing them, I do it on the cooling rack, then put into a gallon sized plastic bag for storage in the freezer.  Take out of the freezer and let them defrost for 15 minutes before serving, or if you want you can heat them up for a few seconds in the microwave and serve warm.  I grabbed 3 on the way out the door this morning and ate them in the car with my latte...HEAVEN!!!!!

Banana Bread French Toast Sticks - freezer meals

Ever heard the saying, "Necessity is the Mother of invention?"  Well for me, Necessity is the Mother of new recipe!"  I was making our new standard Pumpkin Pie French toast sticks for the freezer last week and I made a planning error:  DO NOT MAKE THEM WITH THE KIDS AROUND!!! Take it from me!  I could hardly keep ahead of them as I pulled them off the griddle.  I finally sent them all away and started on a second batch, but was out of pumpkin puree.  I improvised and think these are just as great, if not better, than the original recipe.  Here it is:

BANANA BREAD FRENCH TOAST STICKS

Ingredients:
2 bananas
1 can of carrots
12 eggs
1/2 cup milk of your choice
1/4 cup brown sugar
1/2 tsp. each of cinnamon, nutmeg, and vanilla
2 loaves of bread
powdered sugar (optional)

Mix in a blender the can of carrots (drained), milk, banana and 6 eggs.  Pour into a large bowl.  Blend up the rest of ingredients and add to the first mix.  (The reason I do it separately is because my blender wouldn't hold all of the batter so I divide it into two batches.)

Dip individual slices of bread into the batter and cook them on a griddle or frying pan, turning once for each side. 

***In  my previous post on Pumpkin Pie french toast sticks I was baking them in the oven.  I have found that if just do them normally in slices on a griddle it is faster and easier to clean up saving you more time and effort.  I can fit 6 slices on the griddle and take them off laying them directly to a cutting board where I cut them into sticks with a pizza cutter. 

Place the strips onto a baking rack to cool and sprinkle with powdered sugar.  (This is usually when they start disappearing one by one as the kids 'help' sprinkle powdered sugar on them). 

When my baking rack is full I place it in the freezer to flash freeze them (about 30 minutes).  Then you can store them in gallon freezer bags without them sticking together. 

Take out your desired amount of French Toast sticks and warm in the microwave, toaster or oven.

Green Monster Smoothies

Okay, so the other day I was reading a blog and found a smoothie recipe for Green Monster smoothies.  I was VERY sceptical, but decided to give it a try.  The blogger promised me that my kids would suck down the mostly spinach and kale smoothies and beg for more.  I tried it and guess what?  She was right!  My kids literally beg me to make them and even our baby twins cry when the blender goes off and I start pouring cups.  I have to make 2 batches at a time so everyone will get their fair share and will even confess that when the kids were out in the sandbox the other day I snuck a whole one for myself!

So here is our version, I promise it just tastes like a banana smoothie!

Green Monster Smoothie~
4-5 cups fresh spinach
2 cups fresh kale leaves ( I pull them off the stem, the stem can be bitter)
1/2 cup orange juice
1/2 cup carrot juice
1 banana
ice cubes

Puree the greens in the juice.  (We juice a 5lb. bag of carrots once a week and have them frozen into 1 cup portions in the fridge.  You could leave it out, but I add it for an extra vitamin packed kick).  Be sure to blend the heck out of the greens, no one wants chunky spinach in their smoothie. Add banana and ice and mix until smooth.  Pour into glasses and ENJOY!

Homemade Italian beef (Chicago Style :)

I was brought a meal one time by a local friend of mine after a medical thing I was recovering from, and it was good old Chicago Style Italian Beef.  It was glorious and I thought only moms with a dozen kids living on a farm in the NWburbs could possibly know the secrets of making it.  I thought it must have been so second nature to her that she had enough for her brood and mine as well, being the supermom she is.  Well, over the past 3 years we have ordered our free range cow from our darling local cowman and I too have mastered the art of Chicago Style Italian beef.  Come to find out it isn't a secret after all, just smart and easy cooking by those who care to try it.  I will save you the trouble of figuring it out and share the recipe in the spirit of true Southern hospitality (since I am not originally from here, hehe :)........Here it is:

INGREDIENTS for Italian Beef:

(psssssst...just so you know, I always make 2 because I want leftovers)

1 Beef pot roast

 (Arm roast, round roast, bottom roast, etc.  I choose by size not name, it is the one that is round or triangular, not flat and uniform in size like a chuck roast.  Chuck roast are too fatty.)

6-cups of Beef broth

Garlic Salt & Onion Powder to season roast

1 Tbsp. Minced garlic

INGREDIENTS for Garnish:

1 sliced onion

2 sliced carrots

2 sliced jalapenos

1 sliced green pepper

1 tsp. minced garlic

(all sauteed in olive oil for 7 minutes)

How to prepare the roast:

Season your roast with onion powder and garlic salt.  Pour beef broth into roasting pan.  Add roast and cook covered at 400 degrees for 1.5 - 2 hours.  Remove pan from oven and let cool.  When cool enough for the fridge, put in the fridge to rest for 2 or more hours.  At dinner time, I place the roast to a carving board.  Pour your juices into a saucepan straining out the fat (there shouldn't be much :)  Slice the meat as thin as you possibly can.  I use an electric knife.  Put aside in a bowl.  After you have brought your beef juices to a boil add your beef slices to warm them.  Scoop them out onto a bun (recipe follows) drizzle the Au jus onto your bread and top with garnish as desired.  Wondering what to serve with it....how about another sandwich???  Just kidding, sort of, we serve raw veggies and home fries.

How to make the rolls?  Well you could go to your local grocery store, but why stop wow-ing your dinner guests, I say!  Here is my recipe for the rolls:

INGREDIENTS:

1-1/4 cups warm water

1 cup warm milk

1/4 cup butter

1/4 cup sugar

1 Tbsp. yeast

2 tsp. salt

6 cups flour

Dissolve the yeast in the warm water, milk, butter and sugar in a large bowl.  (I use my Kitchen Aide.)

Mix in the salt and slowly add the flour 2 cups at a time, being careful not to over mix the dough.

Sprinkle flour on top of your ball of dough to help you divide it into 12 equal pieces. 

Using floured hands pull of the pieces and roll into your hands into a hot dog bun sized piece. 

Once you have shaped your dough on your greased cookie sheet or seasoned baking stone, cover with a clean and damp dish towel for 25 minutes to rise.  Then, bake at an 375 degree oven for 15-20, or until your rolls are golden brown.  Remove them from the oven, let cool and cut down the middle.  Now you are are ready to make a totally homemade Italian Beef Sang'wich that any Chicagoan could be proud of!

Homemade Red Pepper & Jalapeno Jelly

Okay, here it is by popular demand, my recipe for Red Pepper & Jalapeno Jelly!  Just be sure to read the serving suggestions at the end and ENJOY!!!

Ingredients for about 10-1/2 pint jars:
5 cups of finely chopped baby sweet peppers (yellow, red and orange)
2 cups of finely chopped jalapenos
1 cup of finely chopped green pepper
6 cups of sugar
2 cups apple cider
1.5 cup apple cider vinegar
6 Tbsp. Fruit Pectin
1/2 tsp. red pepper flakes (or leave jalapeno seeds in)

1.  Dice the peppers into small pieces.  I love my easy chopper for this!

2. Bring apple cider, apple cider vinegar, and sugar to a boil. Add diced peppers and red pepper flakes and cook for 5 minutes.

3. Add fruit pectin slowly and bring to a rolling boil for 2-3 minutes. Turn off heat. Spoon a small amount into a bowl, put into the freezer for a few minutes to see if it is the consistency you are looking for. If not reheat and add more pectin 1 Tbsp. at a time until you reach your desired firmness. 

3. In a large pot of hot water sterilize your jars and lids.  I usually do this first or while I am cooking the jelly.

4. Spoon finished jelly into clean and sterilized jars and put on the lids.  Boil jars in a pot of hot water for 10 minutes being sure to cover them with the water. Carefully remove the jars and listen for them to pop as they cool! Once they are cooled they are ready for storage in the pantry or fridge.

Some Serving suggestions:

1. Spoon into Chinese food for a kick of spice or use as a dip for egg rolls.
2. Drizzle over softened cream cheese for a festive holiday dip with crackers.
3. I put mine in a crescent roll ring with cream cheese, crab, and diced peppers and bake at 350 till browned. Serve warm.
4. Use as a topping for bagels.
5. Use as a dip for shrimp.

Homemade PUMPKIN BUTTER

This has got to be the easiest and BEST pumpkin butter recipe I've come up with yet!!!  It is not safe to 'can' pumpkin at home due to the low acidity of the fruit, so I spoon the hot finished product into freezer safe jars and place them straight into the fridge/freezer.  This recipe makes 3 pint jars, so I put two in our basement freezer for later and one upstairs in the fridge for us to enjoy right away.  You will never pay $8.99 for a jar ever again....This recipe cost me around $3 for 3 jars!!!!

 I am a pumpkin nut, so I added a few serving suggestions below.  (Feel free to comment and leave me your favorite way to use it!)

PUMPKIN BUTTER RECIPE:

2- 15 oz. cans pumpkin puree- fresh or store bought (not canned pumpkin pie mix)
1 & 1/2 cups Brown Sugar
1 cup apple cider
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger

Mix all the above ingredients into a saucepan.  Cook on med. heat for 10-15 minutes.  Turn off the heat and spoon into prepared jars.  Screw on the bands and lids and cool in the fridge/freezer.

Try mixing a spoonful in:

*Oatmeal
*Vanilla Yogurt
*Softened Cream Cheese on your bagel
*spread onto graham crackers
*in your peanut butter sandwich
*Makes GREAT hostess or holiday gifts!

Use for Recycled Bottles: Window Sill Herb Garden

This is such a cool idea I saw in a kid's magazine while waiting in the Dr. office.  ReUsing your plastic bottles you can make a window sill herb garden. The best part is it will (supposedly) self water!  Here is what we did:

1.  Rinse out your plastic 1 or 2 liter bottles.  (I reattached the lid so my soil didn't fall out.)

2.  Cut the bottle into two pieces so that the top will fit into the bottom and almost touch the very bottom of the bottle.

3.  Scoop your potting soil and pack lightly into the bottles.

4.  Poke holes with a pencil and drop your seeds in, then gently cover them up with the dirt.

5.  Fill your bottle bottom half with some water and sit the top into the bottom.

6.  Place them in your window sill and watch them grow!

I hope this works, honestly we are not sure, but just planted our's and we will see!  Leave your comments and let me know what you think or what works and doesn't for you!!!



Homemade Play Dough

Looking for a fun and inexpensive activity?  Try making your own play dough!

It is really easy, most every ingredient is already in your pantry, and the kids will play for hours and hours! 

I have children with symptoms of Sensory Processing Disorder (SPD) and they are serious sensory seekers.  So this activity feeds a healthy sensory diet as well, keeping them engaged and out of trouble.  We use vibrant cake icing colors and food grade flavorings for safe and yummy smelling dough!

  

INGREDIENTS:

2 cups Flour

1 cup Salt

4 tsp. Cream of Tarter

4 Tbsp. Vegetable Oil

2 cups Water

gel food coloring

fun flavor/scents (click here to find apple, cotton candy,

watermelon, cherry, strawberry or

blueberry cheesecake :)

Directions:  In a large pot stir flour, salt, cream of tarter, water, and oil.  Continue to mix on very low heat until the dough starts to pull away from the sides and forms a ball.* 

*it may look like this is never going to happen, but trust me it does!

Remove from heat and let dough cool.  (At this point I dump it out on a plastic board and start the next kid's batch.)  When dough is cool split into balls to color/scent.  Add a few drops at a time until you get the colors and smell you are looking for.*  If you use liquid colors it may get slightly sticky, just add a bit of flour while you are kneading it. 

*you can use extracts like vanilla, peppermint or almond, but do NOT use cinnamon because it can burn the skin!!!

When done cover your table with plastic, give them cookie cutters, rolling pins, plastic spoons, pizza cutters, etc. and go relax for a while!  The first time they play with it some you may notice the dye staining hands or the tablecloth, but it does wash out and is harmless.  It stops happening after a couple of times.

At the end of playtime we store the dough in ziplock bags and in the back of our refrigerator!  Costs pennies lasts for months!