So I was looking around on the blogs and I found a great recipe for homemade powder laundry detergent at Evening Shade Morning Latte. When I went to make the detergent I didn't have all the same ingredients so I had to make some substitutions and I was very pleased with the results.
Here is what I used:
3 pk Ivory soap, 12 oz total
4 C Borax
2 C Washing soda
2 C Baking soda
I used a hand grater for the soap and then put it into the food processor to chop it up very fine.
Note: You could use the grater blade on the food processor but mine is missing for the "old" processor that I use for crafts and stuff like this, so I just did it by hand.
I slowly mixed in the borax, washing soda, and baking soda until everything was mixed well. For normal laundry I used 1-2 tablespoons. I love this recipe, the Ivory soap makes it smell great and the the baking soda also helps freshen it all up. The clothes are also VERY soft.
I keep it in an air tight plastic storage container.
Friday, May 29, 2009
Happy Girl Recipes - Rosemary Pork Tenderloin
This was the first time I made this particular recipe. I loved it, such a great flavor but I think the next time I will make a minor change, see recipe for all the info. I highly recommend this recipe...definately give it a try and let me know what you think. It's super delicious and not too bad for you if you swap out the bacon for turkey bacon.
What you'll need:
1/3 C Dijon Mustards
2 Tablespoons fresh chopped rosemary
2 Tablespoons fresh ground pepper, or coarse ground if you don't have fresh
4 Extra sprigs of rosemary
2 Cloves garlics, minced
2 (1) lb pork tenderloins, if you get one large loin cooking time will greatly increase
4 slices bacon, whatever kind you like
Directions:
In a small bowl whisk the Dijon mustard, black pepper, rosemary and garlic.
Mix well. Rub the mixture over tenderloin and then wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
Preheat the oven to 375 degrees.
Place the extra rosemary springs in the bottom of the roasting pan. Remove the plastic wrap from the tenderloins and top each loin with 2 slices of bacon. Tie with kitchen twine to secure.
Bake for 25-30 minute or until the internal temp is 160 degrees. Let the meat rest 10 minutes on a cutting board. Remove the twine, slice and serve. Enjoy!
Note: The one thing I would personally do different would be to wrap the loin in bacon and not just put the bacon down it, we like a lot of bacon!
What you'll need:
1/3 C Dijon Mustards
2 Tablespoons fresh chopped rosemary
2 Tablespoons fresh ground pepper, or coarse ground if you don't have fresh
4 Extra sprigs of rosemary
2 Cloves garlics, minced
2 (1) lb pork tenderloins, if you get one large loin cooking time will greatly increase
4 slices bacon, whatever kind you like
Directions:
In a small bowl whisk the Dijon mustard, black pepper, rosemary and garlic.
Mix well. Rub the mixture over tenderloin and then wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
Preheat the oven to 375 degrees.
Place the extra rosemary springs in the bottom of the roasting pan. Remove the plastic wrap from the tenderloins and top each loin with 2 slices of bacon. Tie with kitchen twine to secure.
Bake for 25-30 minute or until the internal temp is 160 degrees. Let the meat rest 10 minutes on a cutting board. Remove the twine, slice and serve. Enjoy!
Note: The one thing I would personally do different would be to wrap the loin in bacon and not just put the bacon down it, we like a lot of bacon!
Tuesday, May 26, 2009
Happy Girl Recipes - Peach Tart
This recipe was based on Paula Deen's recipe for a peach tart that I saw on her show a few days ago. It looked so delicious that I couldn't stop thinking about it so I just had to make one of my own. As with almost any recipe that I come across I always make changes to it and this one is no different. So here is my version of the Peach Tart...
For the crust you will need:
1 1/4 C all-purpose flour
1/2 C butter, room temperature
2 tablespoons part skim ricotta cheese
1 tablespoon low fat heavy cream or milk (whatever you have on hand)
Preheat the over to 375. Place the flour, butter, ricotta, and cream in the food processor and pulse to combine. When a ball is formed, remove it to a lightly flour surface. With a rolling pin, roll it to fit into the pan you are using. Place the crust into the pan and with your fingers press it to fit the pan. Bake the crust for 15 minutes until it is set but not brown. Once done set it aside to cool while you prepare the filling. Lower the oven temperature to 350.
For the filling you will need:
6 fresh peaches peeled, pitted and sliced OR 1 lrg can of peaches in light syrup
3 lrg egg yokes
3/4 C part skim ricotta cheese
3/4 C sugar
1/4 C all-purpose flour
Place the peach slices in the crust, I prefer to face them all the same direct to get maximum coverage on the crust. Combine egg yolks, ricotta cheese, sugar, and flour in a bowl and beat until smooth. Pour over the peaches.
Place the tart pan in a baking sheet and bake for 1 hour, until the custard sets and is a light golden brown. After baking let it cool completely.
For the glaze you will need:
1/2 C confectioners sugar
1-2 tablespoons water
Drizzle the glaze over the cooled tart. Slice and serve!
For the crust you will need:
1 1/4 C all-purpose flour
1/2 C butter, room temperature
2 tablespoons part skim ricotta cheese
1 tablespoon low fat heavy cream or milk (whatever you have on hand)
Preheat the over to 375. Place the flour, butter, ricotta, and cream in the food processor and pulse to combine. When a ball is formed, remove it to a lightly flour surface. With a rolling pin, roll it to fit into the pan you are using. Place the crust into the pan and with your fingers press it to fit the pan. Bake the crust for 15 minutes until it is set but not brown. Once done set it aside to cool while you prepare the filling. Lower the oven temperature to 350.
For the filling you will need:
6 fresh peaches peeled, pitted and sliced OR 1 lrg can of peaches in light syrup
3 lrg egg yokes
3/4 C part skim ricotta cheese
3/4 C sugar
1/4 C all-purpose flour
Place the peach slices in the crust, I prefer to face them all the same direct to get maximum coverage on the crust. Combine egg yolks, ricotta cheese, sugar, and flour in a bowl and beat until smooth. Pour over the peaches.
Place the tart pan in a baking sheet and bake for 1 hour, until the custard sets and is a light golden brown. After baking let it cool completely.
For the glaze you will need:
1/2 C confectioners sugar
1-2 tablespoons water
Drizzle the glaze over the cooled tart. Slice and serve!
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