Category Archives: Pinterest

Homemade Laundry Detergent

Now let’s jump from talking about Christmas straight to Spring Cleaning! 😉 Today’s high is 58 and later this week it will be nearly 70! YAY! That sure sounds like spring to me. I am definitely not a cold weather kinda girl so I love this! Granted, it will go back to freezing again, but I’m not one to complain about the yo-yoing weather when it means I get to have warm sunshine in January. 😉 So in honor of our brief warm weather, I thought it was time to share my favorite DIY cleaning product. 🙂

I feel certain most of you (or at least those of you on Pinterest) have seen the DIY Laundry Detergent by How Does She. So for those of you who haven’t gotten around to making it yet – you really should! We’ve been using it since last spring and it has saved us quite a bit in laundry detergent costs! And if you are worried about cleaning power – don’t be. This stuff leaves even my husband’s smelliest gym clothes nice and fresh! 🙂

DSCN2517
Homemade Laundry Detergent 

Ingredients:

1 (4 lb 12 oz) box of Borax (found in detergent aisle)
1 (3 lb 7 oz) box of Arm & Hammer Super Washing Soda (found in detergent aisle)
2 (14.1 oz) bars of Fels Naptha (found in detergent aisle)
2 (2 lb) boxes of Arm & Hammer Baking Soda (found in cooking aisle)

Optional Ingredients:

1 (3 lb) container of OxyClean (found in the detergent aisle): We actually did not add this to our laundry detergent because it isn’t safe for all fabrics (like wool). So we keep it in a separate container and just add a small scoop of it to heavy loads (gym clothes, pet stuff, etc).

1 -2 (55 oz) bottle of Purex Crystals Fabric Softener (found in the detergent aisle): We did not add this the first time we made the detergent, but did add it this last time. To be totally honest, I don’t notice much (if any) difference in scent or softness to our laundry.

Directions:

Grate the soap. Then mix all ingredients together in giant bucket. We actually half this recipe when we make it just so we don’t have to store a huge amount of detergent so all the ingredients fit in my biggest kitchen mixing bowl. To use, add 1 – 2 tbsp per load of laundry! 🙂

Easy peasy lemon squeezy. I have several friends who have made this same detergent and love it as well. It cleans well and truly saves so much money on detergent (especially for those of us who were somewhat picky about detergents in the first place, haha)! 🙂
Love Rach

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Roll Tide Roll & Chicken Spaghetti

{scroll down for recipe}

I’ll be honest, I’m not the biggest football fan. Christopher and I are more basketball fans (yay March Madness!!), but if I had to pick a college team that I support… it would definitely be Alabama’s Crimson Tide. We went to A Day in Tuscaloosa last year and ever since, we have officially been Bama fans. So in honor of football season beginning, I made a cute little hangy-thing (yes, that is the technical term, haha) for our front door!

It’s amazing what you can do with some burlap and paint. 🙂

In other news, one of my girls requested “Rotel Chicken” for dinner this week. Growing up we called this “chicken spaghetti” and it usually had olives, mushrooms, and water chestnuts in it that I would inevitably pick out. 😉 So this week, I made straight “Rotel Chicken” just like Kelsi requested without all the extra “grown up” additions.

Ps. Kelsi is adorable. Wanna see?

By the way, Kelsi reads this blog. Hi Kelsi! 😉

Anyway, on to the recipe!

Chicken Spaghetti

Ingredients:

12 oz spaghetti noodles
3 boneless, skinless chicken breasts, cooked and chopped
1 lb Velveeta
1 can Rotel
2 cups cheddar cheese, shredded

Directions:

1. Boil pasta in water, drain and set aside.

2. Dice Velveta and melt in a saucepan over medium heat. Add rotel and mix. Mix in cooked chicken. Combine with pasta.

3. Pour into 9×13″ greased pan and top with shredded cheese. Bake covered for 20 minutes at 375.

Optional Ingredients: mushrooms, olives, and water chestnuts

Happy almost weekend, friends! 🙂

Cleo’s Pumpkin Dog Biscuits

In my last post I mentioned that I made a new batch of treats for Oreo. I made one of the biscuits into a heart-shape which was his Valentine’s treat, but the others were all in bone-shape. I got this recipe from Marilyn at Simmer Till Done after spotting it on Pinterest and just had to whip up a batch for Oreo.


Cleo’s Pumpkin Dog Biscuits

Ingredients:

2 eggs
1/2 cup canned pumpkin
2 tbsp dry milk
1/4 tsp salt
1 tsp dried parsley
2 1/2 cups brown rice flour

Directions:

1. Preheat oven to 350. In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, salt, and dried parsley. Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.

2. Roll dough between 1/4 – 1/2″ – depending on your dog’s chew preferences and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough.

3. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog.

Makes approximately 30 biscuits.

* Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat.

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Oreo’s verdict on Cleo’s biscuits?

He loved them!

 Waiting ever so patiently for his delicious treat! 

Pumpkin Scones with Spiced Glaze

The first year that Christopher and I were married we cooked dinner together every night since it was something we both loved. However, after that first year, his work hours changed (from 7-4 to 8-5) and we started volunteering nearly every night which meant we had to be leaving our house by 6:30 nearly every evening. Not a lot of time for co-cooking to happen during the week. So these days most of our “together” cooking happens on the weekends (like our Friday night pizza night!) or late at night when inspiration strikes.

For example, earlier this week, late one evening Christopher decided that he needed to make scones. I said that we had leftover pumpkin puree in the fridge so we went straight to Pinterest and typed in “Pumpkin Scones”. It came up with hundreds of photos and links, but after going through several of them we realized that most of them were bloggers trying the same recipe. All with wonderful success. So we decided to go for it using the Brown Eyed Baker’s blog post as our starting point.

They. Were. Ah-mazing.

Pumpkin Scones
Pumpkin Scones with Spiced Glaze

Ingredients:

For the Scones:
2 cups all purpose flour
1/4 cup sugar in the raw
1 tbsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
6 tbsp cold butter
½ cup canned pumpkin
3 tbsp buttermilk
1 large egg
1 tsp vanilla

For the Glaze:
1 cup powdered sugar
2 tbsp milk
¼ tsp ground cinnamon
1/8 tsp ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Directions:

1. Preheat oven to 425 degrees.

2. In large bowl combine dry ingredients. Cut in butter until it forms coarse crumbs.

3. In separate bowl whisk together pumpkin, buttermilk, egg, and vanilla. Turn onto a lightly floured surface and knead gently.

4. Pat into a 7 or 9 inch round and put into greased pie dish. Cut into 8 wedges and then bake for 15-17 minutes.

5. To make the spiced glaze, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving.

I hope you are able to resist these better than we could – we’ve made 4 half-batches of them this week alone! Granted, Oreo ate one batch (we left them out to cool unattended by accident) and I completely forgot to put baking powder in another batch (euuuw so gross!), but still! Two half-batches of these in one week! They are super delicious! 😀