This fun kid storie was taken from my cousin by marriage, Tiffany, who writes a cool blog over at Still Seeking Sanity. I had to share it.
I was a bit flabbergasted last night at dinner when Grant announced to me, "Mommy, if you eat tomatoes, you go to heaven!"
Wait... what?!?
I asked him. "Who told you that, sweetie?"
"Sissie did." And he looked right at her.
I did my best to hide the look that must have been struggling to cross my face. She held up her finger, and I waited for her to finish chewing the bite that was in her mouth. Her head tilted to one side, her body language telling me that she knew exactly what he was talking about, and she wasn't at all ashamed about the lesson she was teaching her poor, innocent, gullible little brothers.
I kept waiting.
"Mom, I told them not to eat the little red berries on the pokey bushes. And if they did, they would die, and then after they die they go to heaven."
OK, that makes sense.
Yes, we have several huge holly bushes, and they still have berries on them. Sometimes it's hard to convince three year old boys not to eat things. I guess Emma did her best.
We're gonna have to work on some spiritual teachings around here, though, lest the boys actually start to believe that salsa saves.
Wednesday, May 19, 2010
Tuesday, May 18, 2010
Laundry Detergent Recipe
This recipe makes one 5 gallon bucket of laundry detergent.
**laundry detergent has no smell** But the smell isn't what cleans your clothes
1bar of Fels-Naptha soap
1/2 Cup Borax
1/2 Cup Washing powder
1 5gallon bucket & lid
You can find all the ingredients at Fred Meyers on the laundry soap isle, well except the bucket, that you get at Lowes or Home Depot
Grade the whole bar of soap. Melt in 4cups of water on the stove.
Pour into the bucket
Add the Borax and the washing powder
Fill the bucket to the top with water - lukewarm or Hot
Let sit overnight
Use 1/4 - 1/2 cup of soap per load.
*The detergent will look like gel with a little liquid, use the gel & liquid when measuring each load*
**laundry detergent has no smell** But the smell isn't what cleans your clothes
1bar of Fels-Naptha soap
1/2 Cup Borax
1/2 Cup Washing powder
1 5gallon bucket & lid
You can find all the ingredients at Fred Meyers on the laundry soap isle, well except the bucket, that you get at Lowes or Home Depot
Grade the whole bar of soap. Melt in 4cups of water on the stove.
Pour into the bucket
Add the Borax and the washing powder
Fill the bucket to the top with water - lukewarm or Hot
Let sit overnight
Use 1/4 - 1/2 cup of soap per load.
*The detergent will look like gel with a little liquid, use the gel & liquid when measuring each load*
Mt. Dew Cake
This is one of the most Moist cakes I have ever made. You will not be disappointed.
1 box Lemon cake mix
1 3.4 ounce instant vanilla pudding
4 eggs
3/4 cup oil
1 can (12 oz) Mt. Dew
Powder Sugar (optional)
In mixing bowl combine all ingredients. Beat on medium for 2Min's.
Pour into greased & floured bundt pan.
Bake 350 for 45-50 minutes
Cool for 10 mins before removing from pan, dust with powder sugar if desired.
**submitted by Gina Detlor**
1 box Lemon cake mix
1 3.4 ounce instant vanilla pudding
4 eggs
3/4 cup oil
1 can (12 oz) Mt. Dew
Powder Sugar (optional)
In mixing bowl combine all ingredients. Beat on medium for 2Min's.
Pour into greased & floured bundt pan.
Bake 350 for 45-50 minutes
Cool for 10 mins before removing from pan, dust with powder sugar if desired.
**submitted by Gina Detlor**
BEST ever Pizza dough
This is the BEST pizza dough recipe I have come across. It makes two 9-inch deep dish pizzas. It is from America's Test Kitchen.
serving 4 to 6
Dough
l/2 cup olive oil
3/4 cup skim milk plus 2 additional tablespoons, warmed to 110 degrees
2 teaspoons sugar
2 1/3 cups all-purpose flour , plus extra for counter
I package instant yeast
1/2 teaspoon table salt
Topping
1(3.5-ounce) package sliced pepperoni
1 1/3 cups tomato sauce (I make my own with Tomato sauce & seasonings)
3 cups shredded part-skim mozzarella cheese
1. To make the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off.
Lightly grease large bowl with cooking spray. Coat each of two 9-inch cake pans with 3 tablespoons of oil.
2. Mix milk, sugar, and remaining 2 tablespoons oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture, After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.
3. To shape and top the dough: Transfer dough to tightly floured counter, divide in half, and tightly roll each half into ball- Working with 1 dough ball at a time, roll and shape dough into 9 1/z-inch round and press into oiled pan. Cover with plastic wrap and set in warm spot (not in oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.
4. While dough rises, put half of pepperoni in single layer on microwave-safe plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 30 seconds. Discard towels and set pepperoni aside; repeat with new paper towels and
remaining pepperoni.
5. Remove plastic wrap from dough. Ladle 2/3 cup sauce on each round, leaving 1/2-inch border around edges. Sprinkle each with 'l 1/2 cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around edges, about 20 minutes.
Remove from oven & serve.
serving 4 to 6
Dough
l/2 cup olive oil
3/4 cup skim milk plus 2 additional tablespoons, warmed to 110 degrees
2 teaspoons sugar
2 1/3 cups all-purpose flour , plus extra for counter
I package instant yeast
1/2 teaspoon table salt
Topping
1(3.5-ounce) package sliced pepperoni
1 1/3 cups tomato sauce (I make my own with Tomato sauce & seasonings)
3 cups shredded part-skim mozzarella cheese
1. To make the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off.
Lightly grease large bowl with cooking spray. Coat each of two 9-inch cake pans with 3 tablespoons of oil.
2. Mix milk, sugar, and remaining 2 tablespoons oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture, After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.
3. To shape and top the dough: Transfer dough to tightly floured counter, divide in half, and tightly roll each half into ball- Working with 1 dough ball at a time, roll and shape dough into 9 1/z-inch round and press into oiled pan. Cover with plastic wrap and set in warm spot (not in oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.
4. While dough rises, put half of pepperoni in single layer on microwave-safe plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 30 seconds. Discard towels and set pepperoni aside; repeat with new paper towels and
remaining pepperoni.
5. Remove plastic wrap from dough. Ladle 2/3 cup sauce on each round, leaving 1/2-inch border around edges. Sprinkle each with 'l 1/2 cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around edges, about 20 minutes.
Remove from oven & serve.
Chocolate Raspberry Brownie Cake
The secret ingredient in this wonderful cake is - black beans. That's Right!
4 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
2 cups soft-cooked black beans, rinsed and drained well
1 cup walnuts, chopped
1 TBL vanilla extract
1/4 tsp salt
4 large eggs
1 1/2 cups light agave nectar
1/3 – 1/2 cup raspberry preserves
fresh raspberries (for decoration)
whipped cream
Directions:
- Preheat the oven to 325°F. Line two 9-inch baking pan with parchment paper and lightly oil with canola oil spray.
- Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely.
- Place the beans, the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans completely smooth. Set aside.
- In a large bowl, mix together the remaining melted chocolate mixture and salt. Mix well and set aside.
- In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.
- Add the bean/chocolate mixture to the rest of the melted chocolate mixture. Stir until blended well.
- Add the egg mixture. Mix well. Pour the batter into the prepared pan.
- Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely. Place baked brownies in the refrigerator to firm up for a few hours.
- Invert the pans over a cooling rack or a large plate. Tap the pan, if necessary, to remove the brownies.
- Place one layer on a serving plate or cake board. Spread with a thin layer of rasberry preserves. Lay the second layer on top of the preserves. Top with whipped cream and fresh berries, if so desired.
- Decorated cake can be stored in the refrigerator, but the cake can be brought up to room temperature before serving.
Note: Leftovers keep well in a refrigerated airtight container for a few days.
**recipe submitted by Gerriann Reko**
4 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
2 cups soft-cooked black beans, rinsed and drained well
1 cup walnuts, chopped
1 TBL vanilla extract
1/4 tsp salt
4 large eggs
1 1/2 cups light agave nectar
1/3 – 1/2 cup raspberry preserves
fresh raspberries (for decoration)
whipped cream
Directions:
- Preheat the oven to 325°F. Line two 9-inch baking pan with parchment paper and lightly oil with canola oil spray.
- Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely.
- Place the beans, the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans completely smooth. Set aside.
- In a large bowl, mix together the remaining melted chocolate mixture and salt. Mix well and set aside.
- In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.
- Add the bean/chocolate mixture to the rest of the melted chocolate mixture. Stir until blended well.
- Add the egg mixture. Mix well. Pour the batter into the prepared pan.
- Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely. Place baked brownies in the refrigerator to firm up for a few hours.
- Invert the pans over a cooling rack or a large plate. Tap the pan, if necessary, to remove the brownies.
- Place one layer on a serving plate or cake board. Spread with a thin layer of rasberry preserves. Lay the second layer on top of the preserves. Top with whipped cream and fresh berries, if so desired.
- Decorated cake can be stored in the refrigerator, but the cake can be brought up to room temperature before serving.
Note: Leftovers keep well in a refrigerated airtight container for a few days.
**recipe submitted by Gerriann Reko**
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