Monthly Archives: July 2012

Homemade Laundry Soap @Pinterest


I love saving money, and love my clothes clean, soft and well taken care of.  I have found some wonderful laundry detergent Recipes in various places.  This one is taken from a post on fb and @Pinterest.  I edited it down to pic, ingredients and instructions.  I am really looking forward to using this one sometime in the future.  I have a 5 gallon bucket that is over half full and have the ingredients for another bucket of liquid laundry soap.  This powder laundry soap will be made in due time.  I’m looking forward to it.  If you make it for your home, I’d love your comments pro or con.

1 (4 lb 12 oz) Box of Borax

1 (3 lb 7 oz) Box of Arm & Hammer Super Washing Soda

1 (3 lb) Container of OxyClean

2 (14.1 oz) Bars of Zote Soap or Fels Naptha

2 (2 lb) box or 1 (4 lb) boxes of Arm & Hammer Baking Soda

1 or 22 (55 oz) Bottles of Purex Crystals Fabric Softener (your choice)

In  a very large bucket layering small amount of each ingredient on top of each other, then use a large mixing spoon  mixing well. Takes about 5 times, much easier than dumping all the ingredients in at once and then trying to mix it well.

You only need 1-2 Tablespoons per load!  Using the Purex Crystals Fabric Softener and scoop the detergent right into your bottle, then use the cap as your measuring spoon. There are 3 lines on the side and the middle one is approximately 2 Tablespoons.

Eat Your Words?


Over the past couple weeks this quote has been rolling around in my mind:

Be careful of your Words, you may have to ‘eat them’!

I know this blog is dedicated to food allowing for household and kitchen tips and in thinking about it, our words are put out there for others to hear when spoken, see when written, and make an impression whether for good or bad no matter the way they are delivered.  I pray that my words if needed to be ‘eaten’ will be pleasant going down.

Psalm 19:14

14May the words of my mouth and the meditation of my heart be acceptable to You, Lord, my rock and my Redeemer.

New Soul Mac N’ Cheese (modified)


(After seeing Paula Deen’s recipe-at bottom-I decided to also share this one.  I 1st prepared it to go with Christmas Dinner 2011 and boy was it a hit.  I’ve made it a few times since.  It will be one I prepare for years to come.)

New Soul Mac N’ Cheese (modified)

(Jennie Heberg)

2 T soft butter (or 3)

1 13 oz. pkg. whole wheat elbow mac

Seasonings I used: 

S & P to taste; Tony Chachere’s creole seasoning (a few shakes to fit your taste); chili pdr. to taste; 1 tsp. Italian seasoning; Parsley and Paprika

4 oz. each shredded Sharp Cheddar and Mozzarella cheeses

5 c. milk (can use skim, light evaporated, almond or soy)

1/2 c. water

1/2 c. softened sun dried tomatoes

1 chopped onion

1/4 each yellow, red and orange bell pepper, chopped

1 c. cubed ham (or bacon, sausage, or whatever your fave meat would be, even crabmeat, shrimp, or lobster would be good, too)

Preheat oven to 350 melting butter in casserole dish (13×9 is good).  Add dry pasta to melted butter and stir.  Begin adding seasonings, veggies and stirring well with each addition.  Pour all 5 cups of milk, the water, cubed ham and half of each of the cheeses over the mixture and stir well once again.  Once that is evenly fixed, sprinkle remaining cheeses evenly over the top, then top with parsley and paprika.  I covered my dish with foil and baked for 1 1/2 hours, then removed the foil and left in oven for about 10 more minutes.

I must say, this is some very good mac n’ cheese!  My son who loves his Pizza casserole so much said ‘Luuved It’ when asked what he thought!  So ~ there ya go!  Out of the mouths of babes!  My best sign of approval!


Paula Deen’s Healthier Mac n’ Cheese

2 cups whole wheat or regular elbow macaroni (8 ounces)

2 cups shredded reduced-fat Cheddar cheese (8 ounces)

½ cup low-fat evaporated milk

2 large eggs, lightly beaten

¼ cup reduced-fat sour cream

1 tablespoon Dijon mustard

½ teaspoon salt

¼ teaspoon cayenne pepper

1/3 cup grated Parmesan cheese


Preheat the oven to 350°F. Coat a 13×9 inch baking dish with cooking spray.

In a large pot of boiling salted water, cook the macaroni according to the package directions. Drain well and transfer the pasta to a large bowl. Add the Cheddar and stir until the pasta is coated and the cheese has melted.

In a medium bowl, whisk together the evaporated milk, eggs, sour cream, mustard, salt and cayenne pepper.  Add the milk-egg mixture to the macaroni and cheese and stir well to combine. Scrape the mixture into the prepared baking dish and sprinkle the Parmesan evenly over the top. Bake until golden brown and crispy around the edges, 35 to 40 minutes.

Easy Hot Chili Cheese Dip Delight


1 8 oz. pkg. Cream Cheese, softened

1 11 oz. can Chili, your choice (no beans for us)

4-6 oz. Cheese, grated, your choice

A few shakes each, Oregano or Italian Seasonings, Chili Powder or Tony Chachere’s

1 bag of your favorite corn chips, we like white tortilla

In a pie plate dish spread softened cream cheese with seasonings mixed in well, use a fork, and spread evenly in dish.  Place chili evenly over cream cheese, then spread cheese evenly over that.

 You can see all the layers this way, yes it took hardly

any time to disappear.

Place in a 400 degree oven for 20 minutes or unti you see the dip bubbling through not just the outside edges but the middle, too.

Remove from oven, let set about 5-10 minutes.  Yes, it will be gone in no time once you start eating this delight.

Happy 236th Anniversary America


Listen, we need to stop preaching what the terrorists are doing and start telling what God is doing! God said He is healing this land. We must start speaking about this country by faith instead of going around spouting bad news all the time. Of course, that will sound odd to most people. Some of them may even think we’ve slipped a few cogs. But that’s nothing new. Let me tell you something: One handful of believers who are listening to, trusting in, and speaking out the good news of God are more powerful than all the devils on earth. One handful of believers are more powerful than a whole army of unbelieving doomsayers. Their unbelief will not make the faith of God of no effect! Get determined right now. Take a firm stand that things are changing in this country. Settle it in your heart as you pray. Speak it out. Call it forth. God is healing the land!

(excerpt from a fb friend today)

Today’s Healthy Quote


Think about it.  If we don’t eat, we don’t last very long.  Lasting as long as we can is visionary.  Therefore, eating is visionary.

(excerpted from Visionary Woman today)

Proverbs 29:18  When there’s no vision, the people get out of control, but whoever obeys instruction is happy.  (Common English Bible)

Jennie’s Take on Cornbread


Preheatoven to 425 degrees.  Place oil or shortening, 1/3 cup, into iron skillet and place in oven while preheating.  During the preheat process time assemble the batter.

Cornbread base:

1 1/2 cups white self-rising cornmeal*

1/2 cup all-purpose flour

1 egg

1/2 cup sweet milk; 1/4 teaspoon of baking soda if using buttermilk

My add ins:

1 small onion, chopped

1 can creamed corn

1 8 oz. pkg. cream cheese

A few dashes each of black pepper, salt and dried oregano

Place cornmeal and flour into a bowl, blending well.  In measure cup stir milk and egg together well, then mix into dry ingredients.  Place corn, onion, salt, pepper, oregano and softened cream cheese into mixture, being sure to blend very well.  Remove iron skillet from oven pouring about 2/3 of hot oil into cornbread batter.  Stir and fold together.  Pour batter back into the skillet and spread evenly.  Bake for 30 minutes then turn heat down to 400 degrees and bake for another 10-12 minutes.  As it is baking the smell in the house is just exquisite.  When removing from oven, lightly loosen the bread from the skillet, let stand for a good 10-15 minutes to let it set well so it will be perfect for cutting and yes, you got it, eating.  Smells good while waiting. Oh yeah, awesome, doesn’t even need butter with the cream cheese.  The yummiest cornbread I’ve ever made.  I got the seal of approval when Jonathan gave me the thumbs up and made those yummy sounds that say everything without saying anything.