This is the way we wash our clothes...

This morning, I helped my best friend buy the supplies she would need to make her own laundry soap. As we were placing the items in the buggy, I realized I had pictures at home for an updated post on this fabulous laundry soap recipe.

My family has worked our way through 4 batches now, and I still love it. It smells wonderful. It's inexpensive. And it gets our clothes clean.

Here's what you need:



You can find all of these items in the laundry section of your store.

The original recipe calls for the bars of soap to be grated - but that takes forever! Instead of grating the bars of soap, I cut one bar at a time into one inch cubes. After placing the cubes on a microwave safe plate, I microwave the soap for 2-3 minutes. It will puff up - once it puffs up, remove it from the microwave or it will burn. After the puffed soap has cooled, you will be able to crumble the soap into a powder form.  It seems that this powder version of the soap bars dissolves better than the grated soap pieces too.

I have found a simple way to remove any lingering soap smells from the microwave  - heat a couple of cups of white vinegar in a microwave safe bowl for 2-3 minutes. You can also add lemon juice to the vinegar. All will smell fresh again!

I am obsessed with these green laundry totes from IKEA. And I have decided they are the perfect container to mix this soap in. You will want to mix your ingredients outside because it will create a cloud of soap powders. And I use gloves while mixing the soap by hand.

After all the powders are combined, you can pour your soap into an airtight container. I choose to use a 2 gallon glass jar. 

The flexibility of this green tote allowed me to easily use the handle as a funnel.

Info:

• One batch of this soap lasts my family of four a little over a year. 
• I use 2 tablespoons of the mixture per load of laundry. 
• I have an HE washer - I simply pour the powdered soap directly into the drum of my machine before I place my clothes into the washer. My soap always dissolves just fine. 
• Our whites stay white and our clothes are always clean. 
• If there is a stain on a particular item, I spray it with a stain spray and wash like normal. 
• This soap seems to be fine for sensitive skin. My son and I both have eczema and this does not seem to bother us. 
• I don't use fabric softener - just dryer sheets in my dryer. 

Have any of you tried this recipe? We are in love with the soap, the smell and the cost! 

See my "Brighten up the Laundry Area" post here. 

God wants to use me (An Easy Yogurt Bar at MOPS)

MOPS meets many needs in my life. I love getting together with other moms to encourage and pray for each other. I love hearing the advice that our speakers and mentors give. And I love the friendships that I have gained from my Monday morning meetings.

But MOPS also helps meet my need to be creative. At this week's meeting, we all did Zumba for our activity.

I didn't have to plan a craft or fill my car full of supplies and decor. But this morning, I found myself loading my trunk anyways.

We all take turns bringing breakfast items to the meetings. It was my table's turn this week - and I had planned to bring some yogurt and toppings. A few other moms also decided to go this route. Before I knew it, we had a full-blown yogurt bar with an impressive number of toppings.

Last night, I selected out bowls and plates to hold our toppings and cups of yogurt. Using all different vessels made the yogurt bar seem fun and full.

I used little flags made from fabric tape (from the Dollar Tree) and bamboo skewers to serve as labels for a few of the items. Little bamboo spoons helped the moms be able to quickly grab the right portion of each topping.

And, for the first time, I made my own granola. I'd like to say it was because I always make everything from scratch...However, this time....I just didn't want to have to run to the store.

My sister shared with me the recipe that she always uses (found here) and I have now decided that this will become a staple breakfast item in our house. It was so simple, so yummy, and actually, so inexpensive to make.

I followed this recipe here.

• 1/2 cup brown sugar
• 1/2 cup honey
• 1/4 cup oil
• 4 cups oats
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

The brown sugar, honey and oil were melted on the stove and then poured over the oats, cinnamon and salt. After mixing the ingredients. I baked the granola on a greased cookie sheet in a 250 degree oven for one hour. Every 15-20 minutes, I would gently stir the granola, helping it toast evenly. After removing the pan from the oven, I let the it cool for 5-7 minutes and then tossed the granola. The original recipe suggested letting it cool completely and then breaking the granola into pieces. Since I didn't want huge chunks of granola (and I didn't want to spend forever trying to scrape the granola off my cookie sheet) I took my sisters advice and tossed it before it was completely cooled.

I stored my granola in mason jars, but any air tight container will do.

I sure do love these ladies and the time that we spend together. I love that we were able to discuss how to focus on the right aspects of our day, finding time to rest in the midst of our chaos. I love that we were able to laugh with each other as we tried to keep up with our awesome Zumba instructors steps. (One mom did the entire workout while wearing her baby - guess I can't use the kids as an excuse to not have time to exercise!)

And I love that this group provides the perfect place for me to use some creativity to minister to others.

For some, decorating or crafting might be stressful. But it leaves me feeling that I have accomplished something. Martha Stewart says that preparing for guests in your home is an opportunity to make people feel welcome and ensure that their time spent with you is memorable. And, as I decorated the food tables this morning, I was praying for the exact same outcome for our moms. I prayed that they would feel a sense of belonging in that room. I prayed that they would feel that we had prepared for them. And I prayed that they would have a memorable time.

I love that God made us all unique. And He made us all in His image (Genesis 1:27). He made me creative - and He is creative. And I am finding that I am never more content or joyful than when I am using the gifts He has given me for His purpose. I am humbled and thankful that I don't have to try to become someone else to be used by Him. He made me this way and wants to use ME. 

Honey Bun Cake

My mother-in-law makes the most delicious cake - She's made this cake for us several times, but last night was the first time I attempted to make it myself. I was surprised by how easy the recipe is. I love the fact that I usually have all the ingredients on hand, making it the perfect, last-minute dessert. It would also be a delicious addition to a breakfast or brunch.

Last night, some friends stopped by, and I was happy to offer them a piece of this yummy cake.

Fix one box of yellow cake mix as directed. Pour into a greased, 9x13 baking dish. Preheat oven according to box directions.

In a separate bowl, mix together until crumbly: 

• 1 stick of butter/margarine (softened)
• 1 cup brown sugar
• 3/4 cup flour
• 1 tsp. cinnamon

Sprinkle crumbly mixture over cake batter. Bake as directed on box. 

Mix one cup of powder sugar with a couple table spoons of water to make the icing. Keep adding small amounts of water until you reach a pour-able consistency. Drizzle over the top of the warm cake. 

Enjoy!

Making My Own Baby Food - It's easier and cheaper than you think!

For my first born son, I made 90% of his baby food myself. It wasn't because I wanted to be different or all organic. It was basically for cost reasons. If I pureed the food myself, I could save SO much money. I also knew exactly what he was eating and I feel like it helped him to try new flavors and eat what we ate.

Here's a picture of some of my little girl's sweet potatoes (frozen cubes and thawed puree)

I googled and read recipes, finding the method and technique I liked the best. I watched produce sales and would stock up when the price was right.  At meal times, it was so easy to just pull a couple cubes out the freezer, mix some items into a palatable combination and thaw. If the puree seemed too thick, I could add more water. If it seemed to runny, I would thicken it with baby cereal.

I purchased these ice cube trays because they make flat cubes - I could easily fill a gallon sized freezer bag with the frozen cubs and store them easily and efficiently in our deep freezer in a wire basket.

I had four of these trays and it was more than enough. (Amazon seemed to have the best prices - here or here. They sell them in sets of two). If you don't make large quantities of food at one time, you could get away with just two trays.  I would use a tiny spatula to smooth the tops of the puree. And I found that if I made sure that all the little lines of the tray were wiped clean of the puree, the cubes would release from the trays much easier once frozen. I would just use a paper towel to clean up the tops of the tray and then seal the tray in plastic wrap before freezing. After 24 hours, the cubes were solid enough to be placed in the large freezer bags. I would date and label each bag with a sharpie before filling. 

For some reason (maybe it's just because I don't get that much sleep) all these little colorful cubes of frozen food make me really happy. I had tried regular ice cube trays, but they didn't stack as neatly in the freezer (and they weren't half as cute). It really didn't take that much time. I enjoy cooking and with the help of my food processor/blender, I could quickly puree, pour and freeze a certain food in no time. 

I wish that I had found this book two years ago when I was trying to figure out the best methods and recipes. The Amazing Make-Ahead Baby Food Book is an ideal resource. In beautiful picture filled glossy pages, this hardback gives more than enough information to make the reader feel confident in their abilities to make their own baby food.

The pictures are beautiful and the pages are filled with those colorful little frozen cubes! And the instructions are easy to understand.

There are example shopping lists (how much to buy and what to look for), step by step instructions, ideas for finger foods, and my favorite - cooking session charts that easily illustrate how to prepare and puree the different foods.  The book describes how to introduce foods to your babies (and her descriptions were very similar to what my pediatrician had told me). There are menu planning charts (3 months at a time), tips for traveling or on-the-go meals and a flavor compatibility guide. I appreciated that her "on the go" tips included sometimes just purchasing baby food. Or you could buy an avocado or banana while you are out. Her tips are realistic. 

There are some new flavor combinations and different foods that I hope to try with my second child. I so wish I would have had this book when I was making my son's food. It's a great resource.

Here's some more easy and yummy recipes to try! I love finding new flavor combinations!

I received this book from Blogging for Books in exchange for an honest review. 

Fill the Freezer: Breakfast Burritos

I know what is coming...Nora will be here VERY soon. I am going to be tired, but people still need to eat around here. I remembered how my friend Lydia had made these freezable breakfast burritos a while back. I thought I would give them a try.

I altered the recipe a little bit, based on what I had on hand and what we prefer. And...I didn't take any pictures. I blame it on baby brain. The whole process took less than thirty minutes. And I was able to make 18 burritos for less than 50 cents each (if you shop at Aldi).

Here's what I used.

1/2 stick of butter/margarine
1/3 onion, chopped (can also add green pepper)
18 eggs
1/2 cup milk
1/2 lb. ground breakfast sausage, browned and drained (could use ham instead)
salt/pepper to taste
2 cups shredded cheese (I used Colby Jack)
20 flour tortillas (I used the medium size)

Saute the onions/peppers in the butter. Meanwhile, beat eggs and milk. Pour the eggs into the skillet with onions/peppers. Add meat, salt and pepper. Cook until the eggs are set. Mix in the shredded cheese and let melt.

Heat tortillas in microwave to make them more pliable. Add a little less than 1/2 cup of the egg mixture to each tortilla. Roll up burrito style. Wrap in a paper towel. Place in gallon size freezer bags. Once they are cool, freeze.

To cook, remove a burrito from freezer. Place burrito (still wrapped in the paper towel) in the microwave and heat for approximately one minute. Enjoy!

OR you can make these into a casserole to enjoy right away instead of storing them individually in paper towels. Place the burritos in a greased baking dish. Top with extra cheese and bake at 350 for 20 minutes...or until heated through.

I like to eat these plain, but many enjoy them dipped in salsa. You can add fresh tomatoes, sour cream, etc as toppings too. Some also add different ingredients to the egg mixture such as broccoli, ham, etc.

I am excited to have some quick, tasty options in my freezer for these upcoming busy days!

Easy Yummy Dessert: Chocolate Eclair

My go-to dessert in the summer is Chocolate Eclair. It's a recipe that I have written out in my grandmother and my mom's handwriting. (Side Note: I highly recommend having your grandmothers and mothers write out recipes for you in their own handwriting. It's a special thing to have and will always remind you of them each time you make the dish).

I borrowed this image from here, since I wasn't cutting my dessert at home.

Since I am helping with VBS at our church this week, I needed a quick dessert to make to take to an event. After leading 2 to 5 year olds in three twenty-five minute aerobic sessions music times, I didn't really feel like baking.

Image found here

I know this recipe is always a crowd pleaser...and I am so glad that it is super simple to make! I usually keep these ingredients on hand, just in case. It never gets old and everyone loves it. In fact, my husband told me yesterday it's one of his favorite things I make.

Gather your ingredients.

You'll need:

• 6 oz. instant pudding mix, vanilla (I used two 3.4 ounce mixes this time)
• 3 cups of milk
• 9 ounces of Cool Whip (which means one regular size tub)
• 1 box of Graham Crackers (any brand will do, but my PawPaw Covey always said the Walmart brand tasted burnt. ha! ...I think of him each time I purchase graham crackers)
• 1 tub of chocolate icing (any variety)

Before I begin, I always make sure of a few things. 

First, I make sure that my cool whip isn't frozen. Usually, I set the container in the fridge the night before to thaw. It's no fun to try to stir a frozen blob of cool whip. Believe me. 

Second, I make sure that I have room for a 9x13 dish in my refrigerator. (Read about my fridge shelf liners here.) Once the dessert is made, I hate to have to try to juggle the dish as I rearrange my fridge. 

Now, the making of this dessert is super easy and fast. Mix your milk and pudding mix together. Beat for 2 minutes. 

Fold in thawed cool whip and resist the urge to lick your spatula. With this baby girl, I'm craving sweets (which is odd for me). I think I could have eaten this entire bowl, but I resisted. 

Line the bottom of a 9x13 dish with whole graham crackers. I used a disposable pan this time since we are taking the dessert to an event. 

Pour half of the pudding mixture over the graham crackers and spread out gently. 

Add another layer of graham crackers and top crackers with the other half of the pudding mixture. Now you may lick the bowl and your spatula. 

Top with another layer of graham crackers. 

Making sure to remove the foil cover on the icing tub, microwave the chocolate for 20-30 seconds. This will make the icing more pour-able. Stir and pour over final graham cracker layer. Spread out gently and evenly with a small spatula (not the same one your licked from the pudding). 

I've seen some recipes for this dessert that require cooking a chocolate mixture on the stove for the topping, but my family has found that a tub of icing sets up perfectly. So, why go to the extra trouble?

Cover your Eclair. I use tin-foil to keep it from sticking to the chocolate and making an awful mess.

Refrigerate overnight. This allows something awesome to happen to the graham crackers. Try it! I think you will love it. 

Hudson got to lick the chocolate spoon. I don't think he minded one bit!

Since the day of our upcoming event will bring it's own hectic-ness, I am glad that this recipe requires me to make it the day before! Once less thing to worry about the day of our outing!

Here's the recipe, again, but without all the pictures.

Chocolate Eclair 

• 6 ounce instant pudding mix, vanilla (or two 3.4 ounce boxes)
• 3 cups milk
• one 9 ounce tub of Cool Whip
• 1 box graham crackers
• 1 tub chocolate icing

Mix pudding and milk. Beat for 2 minutes. Fold in thawed Cool Whip.

Line bottom of 9x13 dish with whole graham crackers. Pour half of the pudding mixture onto crackers and spread out gently. Top with another layer of graham crackers. Put remaining pudding mixture on top. Add one final layer of graham crackers. Microwave icing tub for 20-30 minutes. Pour and spread icing on top of final graham cracker layer. Cover and refrigerate overnight. 

Enjoy! 

Snowed in and Making up Recipes

If you follow anyone on Facebook or Instagram who lives in the south east, it's no surprise that we are snowed in.

It started coming down yesterday, and we woke up to a beautiful winter wonderland this morning.

It was melting quickly, so I ran out front to capture a few pictures of our house in the wintery blanket.

I'm not a huge snow fan - I think it's beautiful for a day. So, I am happy to say we have enjoyed the beauty, taken a picture or two of the house, and now celebrated the melting process and blue skies today.

Hudson is even pretending there is a need for "spring" activities.

He is practicing his mowing skills.

The snow was forecasted. I had stocked up the normal blizzard essentials: milk, break and eggs. But, since I wasn't wanting to eat French toast for a few days in a row, I started cooking. When I'm snowed in, I start watching Food Network online. (Did you know you can watch full episodes for Free here?) And watching food shows makes me want to try new recipes. But...over and over again I was missing an ingredient or two. Today, I was wanting some spinach dip. I searched a few recipes, but kept finding my pantry to be lacking. I didn't have enough sour cream. I'd used my cream cheese in another recipe yesterday.

So, I made up a recipe. And I am happy to say, it worked! Here's what I did...

Spinach Dip
3 tbsp butter
1/2 onion, diced
2 cloves of garlic, pressed
2 tbsp flour
1 box frozen spinach, drained
1 can evaporated milk
1/2 cup milk
salt, pepper, garlic powder, red pepper flakes to taste
1 cup shredded Monterrey Jack cheese
1/2 cup Parmesan

Melt the butter in a saucepan over medium heat. Cook the onion and garlic until it is tender. Add flour and stir until it becomes a "blonde" color. Add spinach and milks.

Cook the mixture until it thickens (3 to 5 minutes). Add the seasonings and cheese. Cook until the cheese is melted, stirring occasionally.

In the future, I might try adding a can of Rotel and/or a can of artichoke hearts.

So, what do you do on a snow day? Anyone else making up recipes? 

A Few Thanksgiving Projects

The Christmas trees may be up and decorated, but my focus is on Thanksgiving for the next day or two. I loved remembering the history and traditions of Thanksgiving this week on my dad's blog.

The pumpkin is on the table. The turkey is thawing in the fridge. My husband brought me some bittersweet berries. And I somehow found myself painting little wooden Pilgrims and Native Americans the other evening.

I saw these little people on Simple Simon and Co. blog and fell in love.  I just need a Mayflower and a Tee-pee to complete the look.

We have some family coming in this weekend, but tomorrow we plan to celebrate with friends in the area. I've made the pilgrim hats before as a Thanksgiving treat. Since there will be some with peanut allergies present tomorrow, I decided to find something different to make.

Enter this awesome idea. Rice Crispy Indian Corn by Tatertots and Jello.

I followed her tutorial except for the fact that I left them off the sticks. I figured this made them a little more "kid-friendly."  I just used regular sandwich bags to keep them moist.

I can't wait to share my basket of Indian Corn at our get-together tomorrow!

Meanwhile, Hudson is studying up on the story of Thanksgiving.