Homemade Powdered Laundry Soap

Homemade Powdered Laundry Soap

1 cup grated Fels Naptha Soap (reading online, it looks like you can use other mild bar soaps as well)
1/2 cup washing soda
1/2 cup borax


*If you grate an entire bar of Fels Naptha, adjust washing soda and borax amounts to 1 1/3 cups.

Mix and store in airtight container or bag.  For light loads, use 1 tablespoon; normal loads, 2 tablespoons; heavy loads, 3 tablespoons.

This detergent will not make suds in your washer.  Don't be alarmed.  Fels Naptha is a pure soap and typically makes little or no suds in the water.  This makes it ideal for the new High Efficiency washers as well as traditional washers.  You will also notice the need to either reduce or eliminate laundry softener.

Pickled Carrots

Here's the recipe for the carrots that we made at the Relief Society Activity last week. I can't wait to be able to open my jar in a couple of weeks....yumm!

Dill Pickled Carrots
(recipe as listed makes 1 pint, multiply recipe by number of jars you are making)





Carrot sticks to fill pint jar (8-10)
1 tsp. PICKLING salt
1/2 tsp. sugar
1 large garlic clove, sliced
1 tsp dill seeds or dill weed
1 or 2 sprigs fresh dill
1/2 medium onion, sliced
1/2 cup water
1/2 cup vinegar

• Inspect jar rims ans sides to ensure no chips or cracks. Wash and sterilize jars in dishwasher, leaving them in to stay hot.
• Fill hot water bath pot 1/2 full and bring to a boil.
• In a saucepan, bring water and vinegar to a boil.
• Bring small saucepan of water and lids to a boil.
• Take out one jar at a time, fill with carrot sticks (pack carrots tight). Add dill, garlic, onions (if desired), pickling salt, and sugar. Pour hot water/vinegar mixture, making sure to completely cover carrots.
• Wipe rims of jars. Add lid and ring, tightening to fingertip tightness. Don't over tighten.
• Carefully lower jars into boiling water bath. Boil for 10 minutes. Lift out of water and place on a towel to cool. Do NOT touch lids for 12 hours. If sealed, lids should sound hollow in the center.
• For best results, let sit for 6 weeks before opening. 
•  Refrigerate after opening.

Great Recipes To Stock Your Freezer!

Thanks to Margaret S. for emailing a link to a couple of these.

These recipes are from Holly Clegg's Trim & Terrific Freezer Friendly Meals (Trim & Terrific):


French Bread Pizzas for the Freezer:

Author Notes:	This recipe is meant to make individual French Bread pizzas that you store in your freezer until you're ready to heat them up for dinner. The recipe is healthy and low in fat. These are so easy to make, a child could do it. A six-pack of rolls makes 12, so this is a convenient number to make at a single outing, but this recipe is very adaptable -- just multiply the ingredients below by the number of pizzas you want to make. If you like dinners like those made by Lean Cuisine®, Weight Watchers® or Jenny Craig®, you'll love this homemade alternative. You'll save money and time (cook once and make twelve dinners), not to mention you can avoid unnecessary sodium and preservatives. And unlike the commercial versions, you can season these meals to suit your taste. For general information about cooking and packaging foods for the freezer, as well as more delicious, low fat freezer recipes, click here.
Ingredients:	Per Pizza: 1/3 cup pizza sauce 6 slices low fat beef and turkey pepperoni 2 tablespoons grated mozzarella cheese 1 teaspoon grated Parmesan cheese one half long French roll
Instructions:	Cut each roll in half. Spread 1/3 cup sauce over the cut side of each roll, sprinkle with grated cheeses and top with pepperoni and other desired optional toppings. Wrap each pizza tightly in foil or other freezer wrap of choice and freeze. When you're ready to eat dinner, here's how to cook your pizzas: Conventional Oven: Preheat oven to 350°F and place unwrapped pizza on a baking sheet. Bake for about 20-25 minutes or until heated through and cheese is melted. Microwave Oven: I like this recipe best when cooked in a conventional oven, as it's difficult, if not impossible to get a crisp crust in the microwave (maybe you have better luck with browning trays then I). But if you must cook in the microwave, 2 1/2 to 3 minutes on high usually does the trick.

Fill Your Freezer Recipe -- Burritos:

Author Notes:	These burritos are awesome! You make a bunch in advance, keep them in your freezer, and anytime you want a quick meal or snack, cook for about 2-3 minutes in the microwave. Adults and kids love them. If you have a freezer and microwave at work, you’re set for lunch, although you may have to keep your coworkers from stealing them, once they see what you’re eating. The recipe below is written as a utility recipe, meaning you can use the specific ingredients you prefer and/or happen to have on hand. I often use this recipe to clean out the freezer and fridge of various meats and veggies, and I’ve been known to make as many as 60 burritos at a time! Why not? Once you gather together all your ingredients and supplies, it’s just as easy to make lots as it is to make a few. See the instructions below for further notes on ingredients, variations and substitutions. The amount of ingredients you will need will depend on how many burritos you want to make (this is a great way to use leftovers). Multiply the amount of ingredients below by the number of burritos you want to make.
Ingredients:	Mix and Match Per 8-inch Tortilla Burrito: generous 1/4 cup cooked rice or cooked Spanish rice 1/4 cup chopped cooked protein – cooked beef, chicken, pork, or tofu generous 1/8 cup grilled veggies generous 1/8 cup cooked beans (black and/or pinto beans work well) generous 1/8 cup grated cheese 1 tablespoon cooked salsa (see Related Recipes section below for recipes), optional 18-inch flour tortilla Mix and Match Per 10-inch Tortilla Burrito: 1/3 cup cooked rice or cooked Spanish rice 1/3 cup chopped cooked protein – cooked beef, chicken, pork, or tofu 1/3 cup grilled veggies 1/3 cup cooked beans (black and/or pinto beans work well) 1/3 cup grated cheese 1/8 cooked salsa (see Related Recipes section below for recipes), optional 1 10-inch flour tortilla
Instructions:	Gather your ingredients together. I sometimes take several days to prepare before actually making the burritos. Making beans (usually in my slow cooker) one day, salsas another day, grilling meat, tofu, and veggies another. When I have all the pieces, I make a big burrito assembly line. To make individual burritos for the freezer, center a tortilla on a piece of freezer paper, wax paper, or parchment paper. Leaving about an inch margin at the bottom, layer ingredients in a single line down the center of the tortilla as in the photo below. fold up the bottom of the tortilla, fold one side over, and roll up as tightly as possible. fold the paper over the burritos, tucking in both sides, the tightly rolling the burritos in the paper as in the photos below. Pack paper wrapped burritos in a zipper top plastic freezer bag. When ready to eat, remove burritos from the paper and put on a microwave safe plate. Unwrap and microwave on high for about 2 minutes. Carefully turn the burritos over – careful, it will be hot! Microwave another minute. Remove from oven and enjoy. Add additional salsa and/or hot sauce as desired. All microwaves are different, so you may need to adjust cooking times for your oven. Check often during cooking and make notes of just how long it takes your oven to perfectly cook the burritos. Freezer Friendly Burrito Making Tips Once you assemble together all the ingredients, it’s just as easy to make lots of these at once as it is to make just a few. I’ve been known to make as many as 60 at a time and pass out extras that I couldn’t fit in my freezer to appreciative friends and family members (everybody loves a quick meal or snack they can pull out of their freezer). Don't be afraid to mix and match the above ingredients in any combinations that suit you – if you eliminate one, add more of another. The only ingredient I don’t recommend cutting is the rice – unless you plan on eating the burritos right away instead of freezing. If you do plan on freezing, I find that rice will soak up any excess moisture, keeping the burritos from becoming too wet upon reheating. Otherwise, if you don’t like beans, leave them out. Don’t have any cooked meat on hand? Make a rice, bean, and cheese burrito, etc. Grilled veggies like onions, peppers, mushrooms, zucchini, etc. are always a tasty and healthy addition. Just about anytime I have a fire in the grill going, I grill up a bunch of veggies for this purpose. Just brush with oil and grill. The addition of grilled tofu is great for vegetarian burritos -- just brush with oil and lay firm tofu on the grill, just as you would meat. Label and date the bags that hold the burritos in your freezer. Try to use within 3 months. Trust me, that won't be a problem. Why cooked salsa? Because raw veggies that are frozen emit too much water which will make your burritos soggy.

Holly Clegg's Italian Pizza Rolls:

Servings:	20
Author Notes:	These tasty meat sensations quickly disappeared as I pulled them from the oven. My kids and the adults were both grabbing for seconds.
Ingredients:	1/3 cup finely chopped carrots 1/3 cup finely chopped onion 1/3 cup finely chopped green bell pepper 1 teaspoon minced garlic 1/2 pound ground sirloin 1/2 cup tomato sauce 1/2 teaspoon dried oregano 1/2 teaspoon dried basil leaves 1/2 cup shredded part skim mozzarella cheese 9 egg roll wrappers
Instructions:	Makes 18 to 20 Half Rolls In a non-stick skillet coated with nonstick cooking spray, sauté the carrots, onion, green pepper, and garlic for 5 to 7 minutes over medium heat until tender. Add the sirloin, cooking until browned. Remove from heat and stir in tomato sauce, oregano, basil, and mozzarella cheese. Place about 2 tablespoons in the middle of each egg roll wrapper. Fold the lower bottom third up, Fold the 2 sides toward the center, and then roll up. To Prepare and Eat Now: Preheat oven to 425°F. Place pizza rolls on a nonstick baking sheet coated with nonstick cooking spray. Bake for 9 minutes, turn the rolls over and continue baking for another 4 to 6 minutes or until crispy and browned. Cut each roll in half and serve. To Freeze: Do not Bake prepared rolls and freeze on baking sheet, then transfer to freezer zip top bags, label, and freeze. To Prepare After Freezing: Preheat oven to 425°F. Remove rolls directly from the freezer and place on a nonstick baking sheet coated with nonstick cooking spray. Bake for 10 to 12 minutes, turn the rolls over and continue baking for another 5 to 6 minutes or until crispy and browned. Cut each roll in half and serve. Diabetic Exchanges: 1 very lean meat, 0.5 starch.

Banana Bread (In Jars)

Banana Bread in a Jar

7 (1 pint) wide-mouth pint jars
2 2/3 c. white sugar
2/3 c. vegetable shortening
4 eggs
2/3 c. buttermilk
2 c. mashed, ripe bananas
1 t. vanilla
3 1/2 c. white flour
1/2 t. nutmeg
1 t. cinnamon
2 t. baking soda
1 t. baking powder
1 t. salt
2/3 c. chopped nuts (optional)

In large bowl, cream sugar and shortening with electric mixer. Add eggs and mix well. Next, add buttermilk and vanilla and mix well. Place dry ingredients in a separate bowl and mix well. Add creamed ingredients to dry ingredients and mix well. Gently stir in mashed bananas and nuts.

Prepare jars with vegetable shortening. Place one cup of batter in each jar. Do not use more than one cup or batter will overflow and jar will not seal. Evenly space jars on a cookie sheet. Bake at 325˚ F for 45 minutes, or until a pick inserted in center comes out clean.

Working quickly, wipe rim, place lid and ring on jar and secure. Jars will seal quickly. Repeat with remaining jars. When ready to serve, bread will slide out.

Pumpkin Spice Cake (In Jars)

This is the recipe that I shared in Relief Society yesterday. I will be adding other jar recipes as I have time, so keep checking back. You can find the wide-mouth pint jars at Albertsons.

Pumpkin Spice Cake (In Jars)

8 (1 pint) wide-mouth canning jars
1 C. raisins
1 C. walnuts
2 C. flour
2 t. baking soda
1/4 t. baking powder
1/2 t. salt
2 t. ground cloves
2 t. cinnamon
1 t. ground ginger
4 eggs
2 C. sugar
1 C. vegetable oil
16 oz. can pumpkin

Wash jars, lids and rings in hot soapy water; rinse well. Allow the jars to air dry. Once the jars are dry, generously grease the inside of each jar.

Preheat oven to 325° F. Coarsely chop the raisins and walnuts; set aside. Sift together the dry ingredients in a large bowl. Add raisins and walnuts; toss to lightly combine. In a separate bowl, beat eggs at high speed until thick and lemon colored, about 3 minutes. Gradually beat in the sugar until thick and light. At low speed, beat in the oil and pumpkin; blend well. Gradually stir in the flour mixture until well blended.

Divide batter among jars, they should be slightly less than half full. Wipe any batter from the rim of the jars. Place jars on a baking sheet, and bake 35 to 40 minutes or until a pick inserted into the center of each jar comes out clean (bamboo skewers work great to test doneness).

While the cakes are baking, place the lids and rings in a pan of water and bring to a boil. Remove from heat and leave them in the water until the cakes are done. Remove the cakes from the oven one at a time, place the lids and rings on them and tighten. Allow the jars to cool. Check to be sure they have sealed. There should be no movement on the lid. If any have not sealed properly, eat them within a week.

When I made these, I used pecans instead of walnuts and golden raisins instead of purple raisins. I also added miniature chocolate chips. Next time I make them I'm going to substitute apple sauce for some of the oil.

Sister Riggs' Whole Wheat Bread

I am fairly certain that this is her recipe, even though her name isn't on this sheet in front of me. That being said....enjoy!

100% Whole Wheat Bread
(1½ lb. loaf - bread machine)

1 c. water
1 egg
2 T. oil
2 T. honey
1½ tsp. salt
3 c. whole wheat flour
2 tsp. yeast

Add ingredients to bread machine in order given.

Note:

1. Because I don’t like the shape, texture, and dough hook hole in the bottom of bread baked in a bread machine, I use the dough setting, take the raised dough from the machine, form into a loaf, put it in a regular bread pan, and bake it in the oven at 375˚ for 15 minutes and 350˚ for an additional 15 minutes. Brush the top of the hot baked loaf lightly with butter or shortening and then remove it from the pan to a cooling rack.
2. Can substitute white flour or ½ and ½ white and wheat if desired.
3. Can substitute sugar or brown sugar for honey if desired.
4. Can omit egg and use 1¼ c. water if desired
5. Dry milk powder, potato flakes, raisins, etc. can be added if desired.