Linen Spray

Homemade Linen Spray

1 teaspoon essential oil (I like lavender)

1/4 cup witch hazel (you can substitute this with vodka, cetyl alcohol or stearyl alcohol)

3 1/2 cups water

Just spray on your sheets every morning when you make the bed. You can use this on tablecloths or any linens. It dries quickly and leaves a wonderful scent that smells so good when you turn down your sheets at night.

The witch hazel or alcohol is used as an emulsifier to keep the oil and water from separating. You can make it without, but you'll need to shake it very well to get it to mix together without leaving oily spots. I recommend using the emulsifier.


Maddox (Batter) Rolls

Maddox (Batter) Rolls

1 T active dry yeast
¼ C warm water
¼ C sugar
1/3 C shortening
1 t salt
3/4 C scalded milk
½ C cold water
2 eggs, beaten
3½ C flour

Dissolve yeast in ¼ C warm water. Combine with sugar, shortening and salt. Add scalded milk, cold water and beaten eggs. Stir in dissolved yeast. Add flour. Mix well. Batter will be soft! Cover and let rise in warm place 45-60 minutes. Stir down. Spoon into greased muffin tins, filling half full. Cover and let rise 45-60 minutes.

Bake at 400° for 15-20 minutes or until lightly browned. Makes 18 rolls.


Dairy Free: Waffles

2 cups all-purpose flour
1 cup whole wheat flour
2 ½ cups substitute milk (I use coconut or almond)
2 Tbsp. canola oil
¼ cup brown sugar
1 tsp. baking powder
¼ tsp. salt

Dairy FREE: Honey Spread

3 T coconut oil (melted)
1 T canola oil
1 T honey
a sprinkle of cinnamon (to taste)

Use a fork to whisk ingredients and then place in freezer for 10 minutes. Whisk again and place in freezer for 15 minutes. Whisk until smooth and refrigerate.


Funeral Potatoes


1 Bag of frozen hash brown potatoes (cubed, not shredded)
2 C of white sauce (homemade)
2 teaspoons of chicken bouillon mixed in
1 small container of sour cream (8 oz)
French's fried onions (2 T - 1/4 C depending on taste), crushed
Corn Flakes (about 1/2 C smashed into crumbs)
2 T butter + extra to grease pan
1-2 C sharp cheddar cheese, shredded (to taste)


Pre-heat oven to 400*

Make white sauce and add bouillon while cooking
Put potatoes in very large bowl. Add white sauce, salt & pepper, sour cream, onions, and cheddar cheese
Spread potatoes into 9x13 pan or casserole dish.
Melt butter and combine with corn flake crumbs.
Sprinkle buttered crumbs on top of potato mixture.

Bake at 400* or until "melty and bubbly" (about 40-45 minutes)


Best Breadmaker Wheat Bread

1 1/4 C Warm Water
1 T oil
1 T vinegar
1 t salt

Combine ingredients in breadmaker.


2 3/4 C whole wheat flour
1 T yeast
1/3 C sugar
1/4 C wheat gluten
2 T instant dry milk
1/4 C potato flakes

Bake as per your breadmaker instructions.


Chicken Cordon Bleu Casserole

6-8 boneless chicken breasts (to cover a 9×13 pan)
 6-8 ham slices
 6-8 swiss cheese slices
 2 cans cream of chicken soup
 1 cup sour cream
 1 tsp lemon juice
 2-3 cups slightly crushed corn flakes

 Preheat oven to 375. Grease pan. Pound chicken breasts until flattened. Put chicken in pan, making sure to cover the whole pan. Place ham slices on top of chicken, then swiss cheese slices on top of ham. Set pan aside. In a bowl, combine soup, sour cream and lemon juice. Pour soup mixture on top of swiss cheese evenly. Sprinkly corn flakes on top of soup mixture. Place in oven and bake for 1 hour.


Jan's Banana Bread

Sour Cream Banana Bread

1 1/2 cup sugar
1 cup sour cream
2 eggs, beaten
3-4 ripe bananas, mashed
2 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
Optional - 1 cup milk chocolate chips and/or chopped pecans

Mix sugar and sour cream.  Add beaten eggs and mix.  Sift dry ingredients together into mix.  Add vanilla and options, chips, nuts.  Pour batter into 2 lightly greased loaf pans.  Bake at 350 degrees for 50 to 60 minutes.  For mini loaf pans: 45 minutes.  Let cool, then slice.


Giada's Pasta Sauce

Simple Tomato Sauce:

  • 1/2 cup extra-virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • Sea salt and freshly ground black pepper
  • 2 (32-ounce) cans crushed tomatoes
  • 2 dried bay leaves
  • 4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Yield: 6 cups

*To spice it up, infuse garlic and red pepper flakes into oil and add some sauce and let simmer for about 10 minutes. Giada also adds mixed olives to the sauce while infusing/simmering.


Banana Oatmeal Muffins

1/2 c. uncooked oatmeal
1/2 c. milk
1/4 c. butter, melted
1 egg
1 c. mashed bananas
3/4 tsp. nutmeg
1/2 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. unsifted flour
1/2 tsp. salt
1 tsp. cinnamon

1. In medium bowl combine oats and milk; set aside until milk is absorbed.2. In large bowl mix flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
3. Add butter, egg and banana to oatmeal mixture. Add this mixture to dry ingredients, stir well until moistened.
4. Fill muffin cups 3/4 full. Bake in preheated oven 425 degrees for 15 minutes or until toothpick in center comes out clean.


Chocolate Eclair Dessert

Chocolate Eclair Dessert
recipe image
Submitted By: KBehrens2
Photo By: WANDA
Prep Time: 15 Minutes
Ready In: 15 Minutes
Servings: 12
"For this delightful layered dessert, a pan is lined with graham crackers, and layered with a series of pudding, whipped topping, more graham crackers. To finish, chocolate frosting is smoothed over."
2 individual packages graham crackers
2 (3 ounce) packages instant vanilla
pudding mix
3 cups milk
1 (8 ounce) container frozen whipped
topping, thawed
1 (16 ounce) package prepared
chocolate frosting
1.Line the bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate until serving.

*I got this recipe from allrecipes.com some years ago. It is SUPER easy and delicious. On the last layer it is easier to frost the graham crackers and set them on top than to try to frost it once it is put together. :)



1/4 c. fine dry breadcrumbs
1/4 c. grated Parmesan cheese
1 tbsp. parsley flakes
1/4 tsp. paprika
4 chicken breasts, skinned and boned (pound with mallet to 1/4 inch thick)
Vegetable cooking spray
2 tbsp. reduced calorie butter
1/3 c. grape juice (red or white - we prefer red)

Combine first 4 ingredients and mix well. Salt and pepper both sides of chicken breasts and dredge in breadcrumb mix. Spray pan with vegetable cooking spray. Arrange chicken in pan. Dot chicken with butter. Cover and bake at 350 degrees for 30 minutes. After 30 minutes, pour juice over chicken, recover and bake another 15 minutes. Uncover and bake last 15 minutes.

Chicken may not need a full hour to cook completely. Serves 4.

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