Organic Homemade Lotion

By: Erin Talley via Wellness Mama

Ingredients:

• 1/4 cup of oil of choice (almond and coconut are good choices- coconut will make more of a body butter texture)
• 1 tablespoon of beeswax
• 1/3 cup distilled water, or brewed herbal infusion of choice (To make: boil distilled water, add herbs you are using and let sit until mostly cool)
• 1 tsp Vitamin E oil (important-to preserve)
• Essential oils of choice (optional)

Directions:

1. In a double boiler (use an old bowl over a small saucepan that has water in it) put the oil and beeswax and stir over medium heat until the beeswax has just melted.
2. Remove from heat, add the vitamin E oil and essential oils and stir to combine.
3. Make sure water or herbal infusion is slightly warm but not hot (important step or the lotion won’t emulsify)
4. Put the water/herbal infusion in a blender or food processor and turn on high.
5. VERY SLOWLY add the oil mixture, starting with a drop at a time.
6. Continually drizzle the oil mixture into the blender until all poured in.
7. Check consistency and blend more if needed.
8. Store in a glass jar (or pump bottle if you use almond oil and have a thin enough consistency). Lasts up to two-months out of the fridge or up to 6 months in the fridge.

Buttermilk-Blueberry Breakfast Cake

By: Anika Adams

Serves 6-8

Ingredients:

•  ½ cup unsalted butter, room temperature
• 2 tsp. lemon zest or more — zest from 1 large lemon
• 7/8 cup* + 1 tablespoon sugar**
• 1 egg, room temperature
• 1 tsp. vanilla
• 2 cups flour
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 2 cups fresh blueberries
• ½ cup buttermilk

 * 7/8 cup = 3/4 cup + 2 tablespoons

** This 1 tablespoon is for sprinkling on top

Directions:

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Cleaning with Vinegar

The are many uses for cleaning with vinegar. But today, I am only go to share one of these uses. Yesterday, I was cleaning our kitchen and needed to give our microwave a nice good scrub. However, water wasn't just doing the trick, and I didn't want to use a chemical product that may get into my food when I cooked it in the microwave.

I don't remember where the website is that I saw this helpful tip, but if you put vinegar in a microwave safe bowl/dish and microwave for 30-45 seconds, then remove the dish. You should be able to wipe down the microwave with no problem at all. It was the most amazing thing I saw. Plus, not only does it get the microwave clean, it leaves a nice smell (if you like the smell of vinegar).

There you have it, our weekly tip. Give it a try and tell me what you think.

Cherry Delight

Ingredients:

• ½ White Cake Mix
• 1 8 oz Cool Whip
• 1 8 oz Cream Cheese
• 1 cup Powdered Sugar
• 1 can Cherry Pie Filling

Directions:

1. Prepare and bake cake mix as directed on package, using 9 x 13 pan. (Remember it won't take as long to bake!) Let cool to room temperature. 

2. Mix softened cream cheese, powdered sugar together and gently blend in cool whip until smooth.  Spread on cooled cake.  Top with can of cherry pie filling and refrigerate until firm.

Remove Stains & Brighten Clothes

Source: Paging Supermom

1. Put the the first load into the washer with two scoops of Oxi Clean and a small amount of laundry detergent. Let the agitator run for about 5 minutes and then let the load soak overnight.

2. In the morning pour white vinegar into the fabric softener compartment on your machine. Vinegar is helpful during the rinse/spin cycle to break down excess detergent that might “stick” and create residue on the clothes. If your washer doesn’t have a fabric softener compartment you can get a fabric softener ball to throw into your wash — it automatically dispenses at the right time. If you have sensitive skin or feel like you should set your washer for a second rinse cycle to make sure everything rinsed out nice and clean.

3. Once the washer was done, transfer the clothes to the dryer but as you do so check each piece to make sure the yellow spots were gone. The soak and wash worked really well but there were a few pieces that still had spots. Keep those items out of the dryer (for fear of setting the stains), and apply spot stain removers and then rewashed. Also let these items hang out on the clothes line as the sun is supposed to help fade the spots.

Now go give it a try. It worked for me. You don't have to use hot water--cold/warm works well too.

Buttermilk Fried Chicken Tenders

-By: Hillary Congdon via onceuponachef.com

Ingredients:

2 pounds chicken tenders

3-4 cups vegetable oil, for cooking

For the Marinade

1 cup buttermilk

1-1/2 teaspoons salt

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon paprika

For the Breading

1-1/2 cups all purpose flour

1 heaping teaspoon salt

3/4 teaspoon black pepper

3/4 teaspoon garlic powder

3/4 teaspoon paprika

1-1/2 teaspoons baking powder

3 tablespoons buttermilk

Directions:

1. Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. Seal the bag tightly and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours.

2. Make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy.

3.Line a baking sheet with aluminum foil. Remove the chicken tenders from the marinade a few at a time and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's best to use one hand to remove the tenders from the bag and the other to toss in the breading.) Set breaded tenders on prepared baking sheet.

4.Line another baking sheet with a few layers of paper towels and set aside. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over high heat until oil is shimmering. (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until second side is also golden, a few minutes more. Set cooked tenders on baking sheet lined with paper towels to drain. Fry remaining tenders in batches. Serve hot.

Homemade Cheese-its

By: Hillary Congdon

Ingredients:

1/4 cup butter, softened
1/4 tsp salt
1 cup shredded cheese, room temperature
1 cup wheat flour
1/4 tsp baking powder
1 tbsp cold water

Directions:

1. Beat butter and salt until creamy. Add cheese mix well. Gradually add flour, baking powder, and water until dough forms a ball. Help form ball with hands if need too.

2. Roll dough 1/8 in thick (between parchment paper) on a cookie sheet. 
*I just spread mine out on a greased cookie sheet with a spatula.

3. Cut in 1 1/2 in squares. Bake 15 minutes at 350 degrees or until brown. Turn oven off and let sit to get crispy. 

4. Store in a tightly covered container.