Do you hate getting home and needing something for dinner fast? Using the slow cooker can save you time and money. Having dinner ready when you get home from work is awesome. Not having to stand over a skillet or pan is a great time saver. When dinner is already ready, there is much less temptation to eat unhealthy fast food and blow your family’s budget.
Archive for Recipe
Do you know how many chemicals are in hot pockets? You’d be amazed at how unhealthy they are. They are convenient and can be delicious, especially if you make them yourself. Using pizza crust to make them is tender and flavorful. I use the pioneer woman’s pizza crust recipe because it’s perfect every time. She’s knows what’s up! Click here for the dough recipe.
My daycare kids LOVE my world famous green beans.
A few years ago, when I had some older boys enrolled in care, they would ask me to cook this green bean recipe all the time. I would make them as soon as we could get enough green beans from the garden. They dubbed them world famous and who am I to argue with that. Pre-teen boys know where it’s at! It’s comfort food.
Wanna make THE BEST cabbage recipe ever? Check this out. If you think you don’t like cabbage, I bet if you tried this you would change your mind. It’s super easy to grow in fall or spring, click here to see how to grow it.
Making homemade mozzarella cheese is not as hard as it may sound. Mozzarella is by far the easiest cheese I have made. It also takes the least amount of special equipment. All you need is milk, citric acid, liquid rennet, and cheese salt. You will also need a big heavy stock pot to cook it in and a heat proof bowl to continue to heat it in as you knead it.
Healing salve is great for healing up chapped lips, dry skin, cuts, scrapes, bruises or just about anything else you can think of. It helps heal bites, burns and other skin irritations as well. I don’t know what I would do without my little tin of salve. It does a great job at helping me heal up all of my mishaps and garden accidents.
Making my own Sore Away Topical Pain Relieving Cream is amazing. All you have to do is rub it on and in a few minutes, your sore muscles or aching back feels so much better. Once you try this Sore Away, you’ll wonder how you ever lived without it!
Do Terra essential oils are pure and cut way down on my allergy troubles that can occur with essential oils. Information shared on this blog is not intended to diagnose, treat, cure, or prevent any disease, and has not been evaluated by the FDA. These are simply recipes that I use.
Using natural ingredients on my body makes me feel great.
- ½ C. Coconut Oil
- ½ C. Olive Oil
- ¼ C. Beeswax
- 2 Tablespoons Lanolin
- 10 Drops Lavender Essential Oil
- Place beeswax and oils in a mason jar in a pan of water.
- Heat over low heat, stirring until all beeswax is dissolved.
- Add lanolin and stir over heat until melted.
- Remove from heat and add Lavender Essential Oil
- Pour into containers to cool. I use empty Altoids tins.
- ½ C. Coconut Oil
- 15 Drops Lavender Essential Oil
- 10 Drops Peppermint Essential Oil
- 10 Drops Eucalyptus Essential Oil
- 5 Drops Lemon Essential Oil
- 5 Drops Wild Orange Essential Oil
- Place coconut oil in a mason jar in a pan of water
- Heat on low heat until coconut oil melts.
- Remove from heat and add essential oils.
- Pour into containers and let come to room temperature and harden.
- This cream will melt when temperatures are above 74 or so degrees, so make sure you keep it in a sealed container if it won’t be just sitting on a counter.
We love peaches around Little Sprouts. We LOVE eating peach crumble too! We have an amazing peach barn called Livesay’s in a nearby town and we LOVE to frequent it all summer long. From about June to about September, they are cranking out peaches and we are enjoying them. Click here to see how we save peaches for a taste of summertime in winter.
One of our favorite recipes is peach crumble.
I don’t like pie crust and it takes time to make it, so I just make the kids this pie with no crust at all. I just toss the fruit in the pan and cover it with a yummy crumble and everyone is happy.
Who doesn’t like peaches? I mean, wow, they are so good. We freeze them in summer to have them all winter. This peach crumble is a great recipe for frozen or fresh peaches. Make sure you start with really tasty peaches. Don’t use those nasty Styrofoam tasting grocery store peaches. You’ll be disappointed with anything you make from them. They just don’t taste good.
- 4 cups sliced peaches
- 1/2 cup raw sugar
- Pinch salt
- ¼ c. whole wheat flour
- ½ c. old fashioned rolled oats
- ½ c. (one stick) butter
- ½ c. raw sugar
- ½ c. flour
- Toss peaches in salt, ¼ c. flour and ½ cups sugar.
- Place in a 9 x 13 baking dish.
- Preheat oven to 350.
- Cut butter into cubes.
- Add oats, remaining flour and sugar.
- Work together with your hands until chunky.
- Pour over top of fruit.
- Bake at 350 until fruit is bubbly, about 45 minutes.
Be sure to pin this to save it for later!
I am working on a new menu for my Little Sprouts and I needed to come up with some new items. I decided to add empanadas to the cycle. Menu planning can be daunting. It’s hard to find enough things that are affordable, well liked, and not too time consuming.
Summer time brings on the bug bites like crazy. You can make your own anti itch sticks that work wonderfully to take the itch out fast. I love making my own products because I know what’s going on my skin and my kid’s skin.
Making traditional foods like bone broth is good for your family, good for your health, and good for your wallet. All you need is a little know how to easily provide the most nourishing diet for your family. It’s so worth taking the time to make real food from whole, unprocessed ingredients so you know what you are putting in your bodies and you can have the most nutritious diet possible on the budget you have.
Processed foods are full of chemicals that not only do not nourish you, they can make you sick. Anything you purchase for your family to eat should have as few ingredients as possible for optimal health. If you can’t pronounce what’s in your food, you probably shouldn’t be eating it.
Bone broth is teeming with benefits and it’s super simple to make. If you are cooking with store bought stock, you are missing out on a ton of flavor, and the opportunity to cook with a lot more nutrients. Not only that, the store bought stock is full of salt and artificial flavorings that don’t provide health for those you love.
Bone broth is one of my favorite traditional foods because you can make it for just about free. You just take bones you would have otherwise thrown away, and extract all the delicious nutrients contained inside them. You can also use scraps from other cooking to enhance the flavor and nutrition of your stock.
Bone broth has innumerable health benefits. It’s full of anti-inflammatory properties and body healing and building benefits. Click here and here to read about the amazing things traditional bone broth has to offer.
A great time to make stock is after a holiday meal when you have a carcass of a turkey or a big ham bone available. If you can’t cook it up right away, just wrap it up and toss it in the freezer for a time when you can.
A great stock making tip is to save the ends of your onions, carrots, and garlic, or the peels and ends of other foods in a zip lock bag in the freezer. Every time you prepare a meal, put your trimmings in the bag until you have a full bag, then you can make vegetable stock, or add in bones and make bone stock. If you boil or steam veggies on the stove, you can put your leftovers in the stock bag and even the liquid. Cooking liquid is full of nutrition from those veggies. It will add flavor and nutrients to your homemade stocks.
Stock can be used to make soups and stews, but it’s also a great ingredient for casseroles, pot pies and dressing. You can cook your pasta or rice in it to add amazing flavor or you can even cook your mashed potatoes in it for an amazing punch of flavor. You can use it for the cooking water to steam your veggies or even add it to stir fries and other dishes. It’s super versatile.
Bone broth is so nutritious, you’ll want to find as many ways as possible to get it into your diet. When you’re sick, broth is a great healer, just heat some up in a mug and sip away. You’ll be feeling better in no time. It’s also very comforting.
When you cook your bone broth, you just throw everything in a big stock pot and fill your pot with water. Turn it on high and put the lid on. Using the lid helps steam the bones and extract more nutrients, but it also saves water and energy by making the liquid heat up faster. Once the water is boiling, you’ll want to turn the heat as low as it will go. If you get distracted by a child needing help snapping their pants in the bathroom, the juice will boil over all over the top of your stove. I’m not saying that’s happened, I’m just saying it can.
Once the stock is boiling, you’ll want to continue to let it boil for at least 4 hours and up to 48. You can also add a teaspoon or two of vinegar to help the bones release their nutrients. Don’t use any salt or pepper when you’re boiling the stock, you can add that at the end to taste if you wish. If you add it in the beginning, it will concentrate as it cooks and become too salty.
Let the broth cool and strain out all the solids and pack in containers to store in the freezer. I use quart size containers and even mason jars will work if you don’t like using plastic. I never remember to thaw them out to use them, so I like the open top containers that the giant block of stock ice can plop out of. Remember for any container to leave an inch of space at the top so the liquid has room to expand.