Homemade Shower Soothers

For more directions see one of my favorite blogs : Mrs. Happy Homemaker

 

Homemade Shower Soothers

Yield: 6 shower soother discs

Ingredients

• 1 cup baking soda
• 1/3 cup + 2 tablespoons water
• several drops of rosemary essential oil
• several drops of eucalyptus essential oil
• several drops of lavender essential oil

Instructions

Combine the baking soda & water together with a spoon. Fill a silicone muffin liner or pan halfway with the mixture. Add a few drops of each of the essential oils, and then fill the rest of the way with the baking soda mixture. Bake at 350 for 20 minutes. Once cooled, add a few more generous drops of each essential oil to both the top & the bottom of each disc. Or, for maximum scent power - store the discs as is, and add the essential oils to both sides shortly before using. Store the discs in an airtight container or plastic bag for up to 6 months.

Homemade Cough Syrup

Found on one of my favorite blogs: Mrs. Happy Homemaker
Olive Oil: Making a homemade cough syrup using olive oil will help you combat your cough as well as reduce reduce inflammation in the throat.
Honey:  Honey helps with coughs, particularly buckwheat honey. In a study of 110 children, a single dose of buckwheat honey was just as effective as a single dose of dextromethorphan in relieving nocturnal cough and allowing proper sleep. You can use any type of honey you have on hand though.
Lemon: Because everyone knows that lemon & honey is the one of the best throat soother combinations.
 

Homemade Cough Syrup

Yield: About 1 cup

Ingredients

• 3/4 cup raw organic honey
• 1/4 cup extra virgin olive oil
• 3 lemons - juiced

Instructions

Add all ingredients to a small pot over medium heat until steaming. Remove from the heat & let it cool. Place it into a mason jar or other container with a tight fitting lid. Store it in the fridge for 3 months, or on the counter top for 1.5 months.

Tips:

Use by the teaspoon or tablespoon, as needed.

Stir & warm before using

Use as soon as you feel a cold coming on.

Also great for allergies

GINGER SNAP COOKIES (Grandma Marge Gilson via Mom Leslie Peterson)

I LOVE this cookie recipe.  Mom makes these often, and they are to die for!  

1 & 1/2 Cups Shortening

2 cups white sugar

1/2 cup molasses

2 eggs 

--

2 tsp salt

4 cups sifted flour (sifted)

2 tsp ginger

4 tsp. soda

2 tsp cinnimon

Use just a big spoon to mix instead of a whip.  When mixing in the dry ingredients... just fold dough with the back of the spoon!

Mix the first 4 ingredients until smooth and creamy,

Add next 5 ingredients (I usually add two cups sifted flour with the other ingredients and mix, then add the next two cups of flour).

Dough will be soft yet not sticky, 

Roll dough into balls (1 & 1/2 inch-ish),

Roll balls in sugar (I usually use a pie tin or plate to pour a layer of sugar into to use),

Place on cookie sheet (do not spray sheet with oil etc),

Bake @ 375 for 9-12 minutes

Makes about 4 dozen cookies.

Brazilian Rolls Recipe (Gluten Free)

1 egg
1/3 C olive oil
2/3 C milk
scant 1 1/2 C tapioca flour (or tapioca starch)
1/2 C packed grated cheese
1 tsp. salt

Preheat oven to 400* Grease mini muffin pans. Put all ingredients into blender. Blend well. Can refrigerate at this point up to one week.  Pour batter into greased muffin pans. Bake 15-20 minutes or until puffed and lightly brown. Let cool on rack. Serve warm or at room temp.  Makes about 16 rolls!

Grandma Gilson's Pudding and Icecream

Choc. Pudding
2 T. (heaping) Corn Starch
1 T. Cocoa Powder
1/2 C. Sugar
2 C. Milk

Start with Hot Milk, then put powder mixture into milk and cook til it boils and thickens.  If it is too thick add more milk.  If it is too thin add more corn starch and a little more milk.

OR
Stretch a box of cook and serve pudding by adding a heaping Tablespoon of corn starch and an extra cup of milk to the mix.

Serve Hot pudding with a scoop of ice cream!

Sticky Buns

What you will need:

Bundt Pan

Walnuts or Almonds or Pecans (optional)

Rhodes White Dinner Rolls (FROZEN)

1 Cube Butter

1/2 Cup Packed Brown Sugar

1 3oz Package of COOK AND SERVE Butterscotch Pudding (Powder)

Place a handful or so of nuts in the bottom of the Bundt Pan. Place about 12-13 Frozen Dinner Rolls on top of nuts in a single layer (touching but not overly packed in!). Sprinkle Brown Sugar around on top of Frozen Rolls. Sprinkle the Powder of the Butterscotch Pudding on top of the Brown Sugar. Melt Butter in Microwave for about 25 sec. Pour Butter over all in the pan.

Let rise (I usually let it rise over night, but you can speed rise the rolls just follow directions on the package).

Preheat oven to 350* and place pan in center. Cook for 18-20 min or until rolls are brown (dark not light brown).

Remove from the oven. Using care, place a LARGE dish face down over Bundt pan. Hold the plate to the pan and flip both over to remove the rolls. Be VERY careful since the mixture is VERY hot. Let stand for a few minuets to let the mixture to thicken a bit. Serve and Enjoy!!

Speedy Stroganoff

I love recipes that you can throw together in no time at all! That's how this recipe is today - quick, easy, and yummy. My whole family loves this one!

Here's what you'll need:

1 lb. ground beef
2 T. dried, chopped onion
1 can cream of mushroom soup
1 T. Worcestershire sauce
1/2 C. sour cream

Cook the ground beef with salt and pepper and the dried, chopped onion. Then add the remaining ingredients and stir to combine.

Serve over cooked egg noodles, tri-color noodles, or baked potatoes.

See how easy that was?! It's great for one of those nights where you've been so busy that you haven't had a chance to work on dinner until 20 minutes before it needs to be served. Try it out!