HOMEMADE DAILY SHOWER CLEANER SPRAY

 

Ingredients

• 1/2 cup Hydrogen Peroxide
• 1/2 cup Rubbing Alcohol
• 1 teaspoon Liquid Dish Soap
• 1 tablespoon Dishwasher Rinse Aid
• 3 cups Water

Instructions

Begin by pouring the hydrogen peroxide, rubbing alcohol, liquid dish soap, and the dishwasher rinse aid into a spray bottle of at least a 32 oz size. A funnel is very helpful for this step.
Next, slowly add the 3 cups of water (the mixture might bubble a little bit because of the dish soap). If you are re-using a 32 oz bottle from a store bought daily shower cleaner spray, you really don’t even need to measure for this step . . . simply top off the bottle with water.
Put the top back on the spray bottle and then slowly tip the bottle back and forth to mix the ingredients.
To use: After showering, mist the spray on the walls of the shower and you’re done. There’s no need to wipe.

Possibly The Most Addicting Thing On The Planet, Fritos Are The Icing On The Cake For This Casserole

 

INGREDIENTS

• 1 1/4 pounds ground beef
• 1 (16 oz.) can refried beans
• 1 (4 oz.) can mild green chiles, diced
• 2 cups cooked rice
• 2 cups cheddar cheese, grated, or Mexican cheese blend
• 2 cups Fritos (or corn chips of your choice), divided
• 1 cup salsa
• 1/4 cup water
• 1 medium yellow onion, chopped
• 1 (1.25 oz.) package taco seasoning
• Kosher salt and freshly ground pepper, to taste

PREPARATION

Preheat oven to 350º F.
In a large skillet over medium-high heat, brown beef until cooked through and no longer pink.
Drain fat, reserving 1 tablespoon, and saute onions until softened and translucent. 6-8 minutes.
Season with salt and pepper and add taco seasoning. Return beef to pan, then add salsa, chiles and water.
Bring mixture to a boil, then reduce heat to low, cover and simmer for 5 minutes.
Remove from heat and stir in rice, cheddar cheese, and refried beans, and transfer mixture to a 9×13-inch baking dish.
Top with 1 cup Fritos and bake for 30-35 minutes, or until cheese is melted and dish is warmed through.
Remove from oven, top with remaining Fritos and serve hot.

Cheesy Roasted Cauliflower

INGREDIENTS

• 1 head cauliflower, cut into florets
• 1 tablespoon extra virgin olive oil
• 1 cup shredded cheddar cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon red pepper flakes (optional)

PREPARATION

Preheat oven to 400°F.
Arrange cauliflower florets in casserole dish. Drizzle with olive oil and season with salt and pepper. Sprinkle with optional red pepper flakes.

Bake 15 minutes or until cauliflower is soft, stirring halfway through. Remove from oven and sprinkle with cheddar cheese. Bake 5 minutes or until cheese is melted and slightly golden. 

4-Ingredient Olive Dip

 

INGREDIENTS

• 1 (9 oz.) jar green olives, with or without pimentos, roughly chopped
• 1 (8 oz.) package cream cheese, room temperature
• 1/2 cup mayonnaise
• 1/2 teaspoon garlic powder
• Pita chips
• Ritz crackers

PREPARATION

Stir softened cream cheese and mayonnaise together in a medium bowl.
Stir in chopped olives and garlic powder until incorporated.
Place in refrigerator for 20 minutes, then serve with your choice of chips or veggies.

MY MOM’S FUDGE

 

Ingredients:

• 2 and 1/2 cups white granulated sugar
• 3/4 cup butter
• 2/3 cup evaporated milk
• 12 ounce package (2 cups) semi-sweet chocolate chips
• 7 ounce jar marshmallow cream (also called marshmallow fluff)
• 1 teaspoon vanilla

Instructions:

Line an 8 or 9 inch square pan with aluminum foil or parchment paper. Coat with nonstick spray. Set aside.In a 3 quart HEAVY saucepan over high heat, combine sugar, butter, and evaporated milk. Use a wooden spoon to stir slowly until butter melts, scraping sides of pan to get all the sugar crystals.Bring to a full rolling boil, stirring constantly with a long wooden spoon. Once it starts boiling, set a timer for 5 minutes and turn the heat down to medium so that you don’t burn your fingers off–it should be boiling the full 5 minutes. Stir constantly.When the timer goes off, remove from heat and add chocolate chips. Stir until all chips are melted and mixture is smooth. Add marshmallow creme and beat with a wooden spoon until well blended. Add vanilla and mix well. Immediately pour into the prepared pan.Let cool to room temperature. (Good luck with that.)

Easy salsa recipe

 

Ingredients:

• 1- 14 oz can diced tomatoes
• 1- 10 oz can orginal Rotel
• 1/2 small onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• small to medium size handful of cilantro, washed
• juice of 1 lime

How to make it:

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency.

Taste for seasoning and adjust to taste. Serve with chips or over tacos.

Crispy Hot Chicken Salad Casserole

 

INGREDIENTS

• 3 cups cooked chicken, shredded or chopped
• 1 cup sharp cheddar cheese, grated
• 1 cup potato chips, slightly crushed
• 1 1/4 cups mayonnaise
• 1 cup celery, finely chopped
• 1/4 cup bacon, cooked and crumbled
• 1 tablespoon dry ranch mix
• 1/2 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon onion powder
• Kosher salt and freshly ground pepper, to taste

PREPARATION

Preheat oven to 350º F and lightly grease a square baking dish with butter or non-stick spray.
Place chicken, cheese, celery and bacon in a large bowl.
In a smaller bowl, whisk together mayonnaise, ranch mix, lemon juice, Worcestershire sauce and onion powder, and season with salt and pepper.
Stir mayonnaise mixture into chicken until everything is evenly coated, then transfer everything to greased baking dish.
Top baking dish with crushed potato chips, then place in oven and bake for 25-30 minutes, or until mixture is hot and bubbly and cheese is melted.
Remove from oven and serve hot.

Pizza Spaghetti Casserole

 

Ingredients:

• 1 16 oz. box uncooked spaghetti noodles
• 1 lb. Ground meat
• ½ tspn salt,½ tspn Oregano ½ tspn garlic powder
• ½ Cup Milk,¼ cup grated Parmesan cheese
• 1 Egg
• 2 ounces sliced pepperoni (I like Turkey)
• 1 (26 ounce) jar pasta sauce
• 1 16 oz. can diced Italian style tomatoes
• 1 (8 ounce) package shredded Italian cheese blend

Any other pizza toppings, you can add like Black olives, sausage, onions, green peppers,

Directions

Boil water & salt for Spaghetti noodles, once it starts boiling, add noodles. Brown meat in a separate frying pan. Once noodles are cooked, drain and put in a casserole dish.

In a separate bowl, combine milk & egg & whisk. Poor over pasta & add jar of sauce, can of tomatoes, garlic powder, & oregano. Mix all together well.

On top of pasta mixture, layer the ground meat, then add a layer of pepperoni’s. Sprinkle Parmesan cheese, & Italian cheese. And layer more pepperoni.

Bake in the oven at 350 for 30 minutes.

Heavenly Fruit Slab Pie

 

INGREDIENTS

CRUST

• 1 cup rolled oat
• 2 cup all purpose flour
• 230 g butter
• 1/2 – 3/4 cup sugar
• 3-5 tablespoon of ice water if needed

FILLING

• 1 can x 825 g canned peaches drained
• 1/4 cup sugar
• 1/3 cup flour

DIRECTIONS

Whisk flour, rolled oat and sugar in a mixing bowl.Grate the cold butter into dry ingredients using the large holes of box grater.

Using /pastry cutter/ mixer or your finger tips, quickly rub in the butter until the mixture resembles bread crumbs.

Gradually add a tablespoon of ice water at a time, use your fingers to press the crumbs firmly together to form a ball of dough.Wrap the dough in plastic, chill for 30 minutes-1 hour.

For filling, combine sliced peaches, sugar and flour..

Roll out 2/3 of the pastry on floured board to fit 9 x 13 in jelly roll pan with some overhang. Carefully transfer onto baking sheet, pressing into the corners. Fold dough over to create thicker edge. Heat the oven @ 180 C.

Spoon the filling onto prepared dough.. Crumble the balance of the pastry over the filling.

Bake until topping is crisp for 35-45 minutes. Cut into slices to serve.

FRIED CRAB LEGS

 

INGREDIENTS
Nutrition

• 2 lbs crab legs (the bigger the better!)
• 38 saltine crackers (1 whole sleeve)
• 1 -2 teaspoon garlic powder
• cayenne pepper(optional)
• 1⁄2 cup butter
• 2 -3 eggs, beaten
• flour (for dredging)
• chopped parsley(optional)
• chives (optional)
• lemon wedge, cut up

DIRECTIONS

Crack legs and remove meat trying to get out whole pieces, picking out the joints and such is a great way to reserve meat for another recipe like stuffing for mushrooms etc so don’t waste.
crush crackers in a food processor (preferred method) until fine or use a freezer bag and crush with a rolling pin or a bottle (this method doesn’t get them as fine as I like though).
season one side of legs with garlic and cayene (or use the.
seasonings you like).
roll crab in flour then egg and last in crackers, place on a plate or cookie sheet until all are ready to fry.
heat butter in a non-stick skillet on med heat until melted and add crab to pan cook a few minutes and turn. should be a light brown.
turn again to allow further browning, remove to paper towles to drain excess grease
serve while hot with lemon wedges and garnish with chives or parsley if desired.

ZUCCHINI PIZZA CASSEROLE

 

Ingredients:

• 4 cups shredded zucchini (about 5 small zucchini’s)
• 1/2 tsp. salt
• 2 eggs
• 2 tbsp. parmesan cheese
• 2 oz. cheese (I used mozzarella and cheddar)
• 1 tsp. italian seasoning
• 1 lb. ground beef
• 2 oz. pepperoni, chopped
• 1 medium onion, chopped
• 2 cups spaghetti sauce
• 1 medium bell pepper, chopped
• 4 oz. cheddar or mozzarella cheese (or a mix of both)

Directions:

Shred zucchini. Mix the zucchini with 2 eggs, parmesan cheese, 2 oz. of cheese and italian seasoning. Press the zucchini mixture into the bottom of a lightly greased 9 x 13 in. glass baking dish. Bake the crust uncovered for 20 minutes at 400 degrees.
While the crust bakes, brown the ground beef in a large pan. Add in the onion, pepperoni and spaghetti sauce and cook until onion is soft, about 5 – 7 minutes. Remove the crust from the oven. Pour the meat and sauce over the crust. Top with peppers, sprinkle with 4 oz. of cheese.
Bake for 20 minutes at 400 or until the pizza is heated through and the cheese is melted and slightly browned. Allow the dish to stand for 2 – 3 minutes before slicing and serving.

The best homemade alfredo sauce recipe

 

Ingredients

• 1 pkg 8 oz cream cheese
• 1 stick 1/2 c unsalted butter
• 1 c milk
• 3/4 c grated parmesan cheese

Directions

1. CREAM CHEESE & BUTTER- about room temp
2. MILK- measure a cup GRATED PARMESAN CHEESE- measure, make sure you use just the regular kind, because if you use the more fancy one it comes out more lumpy
3. CREAM CHEESE & BUTTER- cube or cut in bits.
4. CREAM CHEESE & BUTTER- place in a sauce pan on low heat.
5. CREAM CHEESE, BUTTER, MILK & PARMESAN CHEESE – add the milk when the cream cheese and butter starts to melt and keep stirring for 5 mins. Then add the 3/4 c of parmesan cheese in and stir until smooth. ( don’t over cook, it will be a little lumpy and thick. If you want a thinner sauce just keep adding a 1/2 c of milk at a time until you get your desired consistency)
Last Step: Don’t forget to share!

Best Ever Beef And Barley Soup

 

Ingredients 

• * 1 pound boneless chuck roast trimmed and cut into 1/2-inch pieces
• 1 1/2 cups carrots thinly sliced
• * 1 1/2 cups celery thinly sliced
• * 2/3 cup onion chopped
• * 1 package pre-sliced mushrooms 8-ounce
• * 2 tbs beef base (this is different than beef broth it is a base that makes beef broth)
• * 8-10 cups water
• * 1 large bay leaf
• * 1 cup uncooked pearl barley
• * 1/2 teaspoon salt
• * 1/2 teaspoon black pepper
• * 1 tbs garlic

Instructions

1. Brown beef in non-stick fry pan until browned, stirring frequently.
2. Remove beef from pan and place in crockpot, Add carrot, celery, onion, and mushrooms, beef base, water, garlic and bay leaf.
3. Cook on high heat for one hour, add pearl barley then turn down to low and cook till vegetables and beef are tender. Stir in salt and pepper.
4. Discard bay leaf.

Cinnamon Sugared Pecans

Ingredients

35 m
16 servings
212 cals

• 1 egg white4 cups pecans
• 1/2 cup white sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt

Directions

Prep:10 m – Cook:25 m – Ready In:35 m
Preheat oven to 325 degrees F (165 degrees C).
Beat egg white in a large bowl with an electric mixer until frothy. Add pecans to egg white and stir until evenly coated.
Mix sugar, cinnamon, and salt together in a separate bowl; add to pecans and stir until coated. Spread coated pecans onto a baking sheet.
Bake in the preheated oven until fragrant and crisp, about 25 minutes.

Best Green Bean Casserole

 

Ingredients

• 2 (14.5 ounce) cans green beans, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (6 ounce) can French fried onions
• 1 cup shredded Cheddar cheeseA

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.