Search Results

Get ready to revolutionize your morning mealtime routine with this Egg Tortilla Bake recipe! It’s the ultimate hack for a quick and satisfying breakfast, brunch, or dinner that’s as easy to make as it is delicious. < Back Egg Tortilla Bake (2 ways) Prep Time: 5 Minutes Cook Time: 20-25 Minutes Serves: 4 Level: Beginner About the Recipe Get ready to revolutionize your morning mealtime routine with this Egg Tortilla Bake recipe! It’s the ultimate hack for a quick and satisfying breakfast, brunch, or dinner that’s as easy to make as it is delicious. Ingredients Cooking spray or a little oil for greasing the baking dish 1 tortilla 8-10 inches in diameter 3 large eggs 1/3 cup cottage cheese Salt to taste Black pepper to taste FLAVOR OPTION ONE Tomatoes diced Green peppers diced Spinach or arugula chopped 1/4 cup Mozzarella cheese (or choice of cheese) FLAVOR OPTION TWO Tomatoes Kalamata olives Red onions Spinach Feta cheese Mozzarella cheese Preparation Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). While the oven is heating up, gather all the ingredients, and prepare the toppings. Take a round baking dish or a pie dish that's approximately the same size as the tortilla. Grease the bottom and sides of the dish lightly with cooking spray or a small amount of oil. Cooking spray or a little oil for greasing the baking dish Place the tortilla at the bottom of the baking dish to create the crust.1 tortilla In a mixing bowl, whisk together the eggs and cottage cheese until well combined. Season the mixture with a pinch of salt and pepper to taste.3 large eggs,1/3 cup cottage cheese,Salt to taste,Black pepper to taste Pour the egg and cottage cheese mixture over the tortilla in the baking dish, ensuring it spreads evenly. Now, add the toppings. Be creative with this step! Sprinkle diced tomatoes, diced green peppers, and chopped spinach or arugula evenly over the egg mixture. Or, use flavor option two with tomatoes, olives, red onions, and spinach. Feel free to add other ingredients like diced onions, mushrooms, or cooked bacon if desired. Tomatoes, Green peppers, Spinach or arugula, Tomatoes, Kalamata olives, red onions, Spinach Finally, sprinkle the mozzarella cheese, feta and mozzarella, or choice of cheese over the top of the toppings. This will give the tortilla bake a nice cheesy finish. 1/4 cup Mozzarella cheese, Feta cheese, Mozzarella cheese Once done, remove the tortilla egg bake from the oven, and let it cool for a few minutes before slicing it into wedges or squares. Previous Next

Roasted Sweet Potato Quiche- A delicious twist on a traditional quiche with roasted sweet potatoes, onions, and lots of gruyere cheese. < Back Sweet Potato Quiche Florentine Prep Time: 20 Minutes Cook Time: 40-45 Minutes / 30-35 minutes Serves: Roasted Sweet Potato Quiche- A delicious twist on a traditional quiche with roasted sweet potatoes, onions, and lots of gruyere cheese. Level: Beginner About the Recipe Roasted Sweet Potato Quiche- A delicious twist on a traditional quiche with roasted sweet potatoes, onions, and lots of gruyere cheese. Ingredients • 2 sweet potatoes (500g) • 2 tbsp olive oil (divided) • Salt to taste • Pepper to taste • 1 tbsp butter • 1 shallot (sliced in half-moon) • 1 clove garlic (minced) • 180g spinach • 3 eggs • 100g heavy cream • 100g milk • 1/3 tsp nutmeg • Zest of 1 lemon • 80g Gruyere cheese Preparation 1. Boil the sweet potatoes, then transfer to a greased 20cm baking tin and crush. Press firmly to create the sides (build them high as they will shrink!). Drizzle with olive oil, sprinkle with salt and pepper, and bake in a preheated oven at 200°C (fan) for 40-45 minutes. 2. In a frying pan, melt butter, add shallot and garlic, cook until softened, then add spinach. Cook until wilted and set aside (if the mixture is too watery, drain the spinach). 3. Whisk eggs, cream, milk, salt, pepper, nutmeg, and lemon zest. Add Gruyere cheese and whisk well. Pour this mixture over the sweet potato base after adding the spinach. 4. Bake for 30-35 minutes at 180°C until settled. Enjoy your delightful creation! Previous Next

< Back Conker Soap One of the abundances of the autumn or fall season is horse chestnuts – the non-edible chestnut relative. If it’s not edible, what use can it possibly have, right? Well, horse chestnuts have an amazing superpower – they are incredibly rich in saponins, which makes them a fantastic soap. How does it work? Horse chestnut leaves and seeds – the conkers – are rich in saponins. Saponins are a group of naturally occurring plant glycosides (phytochemicals) that are present in foods such as soybeans, peas, chickpeas, mung beans, peanuts, kidney beans, and lentils and are said to have cancer-fighting properties. This isn’t relevant to horse chestnuts though, since they aren’t edible. What saponins also do have, however, is detergent qualities that foam when mixed with water. Method one – soaking Thinking that the soap might need some time, we put leaves and seeds into two different containers and left them to soak for two days. Interestingly, the colour of the water came up completely differently in the two. It also has a ‘thick’, smooth feeling, to touch, a little like glycerin. When it came to testing it out with the kids, we poured the contents of both tubs into a bucket of warm water and swirled it around to make a brilliantly foamy concoction. The truly fascinating thing about this particular session was how the younger children dipped conkers on strings in and out of the bucket for almost a full two-hour session, watching as the agitation of the water made it soapier. Method two – smashing We realized with further sessions that there may not always be the time to soak leaves and seeds for days, but if you crush the conkers, either through playing conkers – a game that actually originated here on the Isle of Wight – or bashing them with a stone or hammer, it achieves the same effect – drop them into hot or cold water and agitate, and away you go! So much fun for little ones! That’s great… but so what? You can actually use conker soap in washing your laundry. This is really significant when you think about soap nuts and how they are touted as being environmentally better , yet are shipped in from places like India – and the impact that must have on local supply too. Why, when we have something perfectly usable right here! To make soap nuts into a laundry soap: Collect as many conkers as you need (40g should see you through about 3l or six washes, so work out how much you might need) seeds without their shells, and crush them with a hammer or stone. Place them in a dehydrator or oven on low heat. They must be completely dry or they will go moldy. Once they are totally dry you can keep them in a sealed tub for as long as you need. To make the laundry soap, place 40g of the conkers into 500ml boiling water and leave to soak for about half an hour. Pour the liquid through a sieve and you can reuse the conkers two or three times. The liquid will become weaker with each soaking, so use the first soak for dirtier laundry and the second and third for less soiled goods. Used up conkers will be white as their yellow color is leached out. Keep the liquid in the fridge for up to a week, using about 250ml in each wash – and you can add a drop of your favorite essential oil if you miss a fragranced washing liquid. One note of warning – this will potentially make your whites whiter, but it may also dull your darker colors with prolonged use. Previous Next

Sloppy Joes aren’t always sloppy, but they are always good! < Back Sloppy Joes Prep Time: 5 minutes Cook Time: 10 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 3 tablespoons Sloppy Joe Seasoning Mix (you will find the mix in the Dry Mixes recipe section) 1 lb. lean hamburger ½ cup water 1 – 8 oz. can tomato sauce Preparation Brown hamburger and drain excess fat. Add Sloppy Joe seasoning mix, water, and tomato sauce. Bring to a boil and then turn down and simmer, stirring occasionally, until the water is gone. Serve hot over hamburger buns. Previous Next

Cleaning & Misc Hydrogen Peroxide Uses 18 Hydrogen Peroxide Uses for Every Room in Your House! Read More Conker Soap One of the abundances of the autumn or fall season is horse chestnuts – the non-edible chestnut relative. If it’s not edible, what use can it possibly have, right? Well, horse chestnuts have an amazing superpower – they are incredibly rich in saponins, which makes them a fantastic soap. Read More Drain Cleaner Keep your drains clean and smelling fresh. Read More Sidewalk Weed Killer Get rid of pesky weeds in places that you don’t want anything to grow – ever! Read More The Many and Varied Uses of Baking Soda Baking soda, may be a weak pH base, but it is not weak in its uses! Read More Wall Cleaner My parents owned rentals for a lot of years, and I have washed a LOT of walls. This is the best wall cleaner that I have ever used. And it is cheap! Read More Window Wash Cleaner Have the cleanest windows in town! Pick your favorite option. If you need to try them out before using them on your windows, I will volunteer my windows for you to try which recipe you prefer. Read More 1 1 ... 1 ... 1

Comfort food at its best. < Back Baked Custard Prep Time: 10 minutes Cook Time: 1 hour Serves: 15 Level: Beginner Ingredients ● 8 cups milk, scalded ● 1 cup sugar ● 1 teaspoon salt ● 1 tablespoon real vanilla bean paste ● 12 eggs, blended Preparation 1. In a large saucepan over medium heat, scald milk. 2. When milk has a “skin” on the top, turn off heat and add sugar, salt and vanilla. 3. In a large blender, blend eggs. 4. While the blender is on low, carefully remove lid and slowly add 1 cup hot milk mixture to eggs. 5. Pour remaining milk into a 9 x 13 baking dish. Slowly add egg mixture while whisking with a wire whisk to blend eggs and milk. 6. Place in oven and bake for an hour or until a knife inserted near the center comes out clean. 7. Sprinkle with cinnamon or nutmeg if desired. Previous Next

Great For A Get Together ! < Back Sweet ‘n’ Tangy Chicken Wings Prep Time: 20 Minutes Cook Time: 2-1/4 Hours Serves: 2 dozen Level: Beginner About the Recipe Great For A Get Together ! Ingredients 12 chicken wings (about 3 pounds) 1/2 teaspoon salt, divided Dash pepper 1-1/2 cups ketchup 1/4 cup packed brown sugar 1/4 cup red wine vinegar 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 1 teaspoon minced garlic 1 teaspoon liquid smoke, optional Optional: Sliced jalapeno peppers, finely chopped red onion and sesame seeds Preparation Using a sharp knife, cut through the 2 wing joints; discard wingtips. Sprinkle chicken with a dash of salt and pepper. Broil 4-6 in. from the heat until golden brown, 6-8 minutes on each side. Transfer to a greased 5-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic, liquid smoke if desired, and remaining salt; pour over wings. Toss to coat. Cover and cook on low until chicken is tender, 2-3 hours. If desired, top with jalapenos, onion and sesame seeds to serve. Can you freeze Sweet 'n' Tangy Chicken Wings? Freeze cooked fully cooked wings in freezer containers. To use, partially thaw in the refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325° oven until heated through, covering if necessary to prevent browning. Serve as directed. Previous Next

Every time I serve this wonderful hot beverage, someone asks for the recipe. Orange juice adds a bit of sweetness and Red Hots are a fun substitute for traditional cinnamon sticks. < Back Orange Spiced Cider Prep Time: 5 Minutes Cook Time: 2 Hours Serves: 8 Level: Beginner About the Recipe Every time I serve this wonderful hot beverage, someone asks for the recipe. Orange juice adds a bit of sweetness and Red Hots are a fun substitute for traditional cinnamon sticks. Ingredients 4 cups unsweetened apple juice 1 can (12 ounces) orange juice concentrate, thawed 1/2 cup water 1 tablespoon Red Hots 1/2 teaspoon ground nutmeg 1 teaspoon whole cloves Orange slices, apple slices and cinnamon sticks, optional Preparation In a 3-qt. slow cooker, combine the first five ingredients. Place cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen spring to form a bag. Add bag to slow cooker. Cover and cook on low for 2-3 hours or until heated through. Before serving, discard the spice bag and stir cider. If desired, serve with orange slices, apple slices and cinnamon sticks. Previous Next

Our families Christmas craving, trust me... they are like crack! Soooooo good!!! < Back English Toffee Prep Time: 5 min Cook Time: 30 min Serves: Level: Beginner About the Recipe Ingredients 1 cup butter 1 cup granulated sugar ¼ cup water 8 oz. milk chocolate candy bar (a good quality milk chocolate bar, the thin ones are the best) ½ cup chopped or ground walnuts Preparation Combine butter, sugar and water in a heavy saucepan. Cover and bring to a boil. Cook uncovered, while stirring constantly (very important), until mixture darkens slightly, about 290 degrees. You don’t want to overcook because it will get too hard, but if you under cook it, it won’t set up. Pour onto a buttered cookie sheet (use butter not Pam) and l et the toffee mixture spread out to about a ¼” or slightly less. Immediately lay broken pieces of the candy bar, evenly spaced, over the top of the hot mixture. Carefully spread the chocolate over the mixture as it starts to melt, and sprinkle the top with ground walnuts. It is helpful if you pat the walnuts lightly into the melted chocolate so that the nuts won’t fall off when you serve the finished product. 8 . Cool i n the refrigerator (You can cool it on the counter, but it takes too long for me; I’m too impatient). 9. Break into serving size pieces, but be careful when doing this because sometimes the chocolate will separate from the toffee. If that happens, don’t stress – it is still edible.

< Back Herb Tomato Sauce All-Around Excellent Herb Tomato Sauce for pizza, pasta sauce, marinara sauce. Previous Next

Detectibly delightful! I grew up with this pudding. My grandma always made sure she had a large mixing bowl full of the red mush in the fridge for my grandpa (and me) to snack on. < Back Danish Red Mush With Cream Prep Time: 5 minutes Cook Time: 10 minutes Serves: 6 Level: Beginner Ingredients ¼ cup tapioca 2 ½ cups fruit juice – plum is best (can substitute a good strong tasting red punch, or half plum juice/half red punch) ½ cup white sugar, granulated 1/8 teaspoon salt (just a dash) Drop or two of red food dye, or a bit of beet juice to make the red color more intense (optional) Preparation Mix tapioca, fruit juice, salt, and sugar in a medium sized pan. Set aside and let stand for 5 minutes. Bring to a boil over medium heat stirring often. Turn off heat and cool for 20 minutes. Stir well. Serve warm or cold with heavy whipping cream, milk, or canned milk poured over the red mush. Previous Next

This cheesy pull apart garlic bread is easy to make with store-bought bread dough and flavored with lots of fresh herbs and garlic. < Back Easy Cheesy Pull Apart Garlic Bread Prep Time: 15 Minutes Cook Time: 40 Minutes Serves: 6 Level: Beginner About the Recipe This cheesy pull apart garlic bread is easy to make with store-bought bread dough and flavored with lots of fresh herbs and garlic Ingredients cooking spray 1 stick salted butter, softened 2 cloves garlic, minced 2 tablespoons fresh chopped herbs, such as basil and/or parsley 2 (11-oz package) refrigerated French bread loaf dough 1/4 cup grated Parmesan cheese 2 cups shredded mozzarella cheese Preparation Step 1 Preheat the oven to 350 degrees F ( 175 degrees C). Lightly coat an 8.5 to 9 inch loaf pan with cooking spray. Step 2 Combine butter, garlic, and herbs in a medium bowl and stir until well blended. Unroll 1 can of bread dough onto a flat surface. Spread half of butter mixture over the dough and sprinkle with 2 tablespoons grated Parmesan cheese and 1 cup of mozzarella. Cut the dough into 12 squares. Repeat with remaining dough, butter, and cheeses. Step 3 Stack the dough squares on top of each other and arrange them in the prepared baking dish. Step 4 Bake in the preheated oven until golden brown and cooked through in the center, 40 to 50 minutes. If bread becomes too dark, loosely cover with foil halfway through baking. Step 5 Allow bread to cool about 5 minutes before removing the loaf to a serving tray. Previous Next