Sunday, December 29, 2013

Orange Vinegar Cleaner

  ... (a “green” cleaner)


Several years ago, as I was spraying some household cleaner on my kitchen countertops, it occurred to me as I inhaled the strong fumes that they were probably settling in my water glass that sat nearby! And did I really want all this toxic residue on the surfaces on which my children ate, leaned, and played? Having read a bit about the effectiveness of good old vinegar as a cleaning agent and disinfectant, I dug out a spray bottle and poured some in. I never turned back!
When I saw the idea to steep the vinegar in orange peels, I marveled at how that could be a simple, clever, and inexpensive way to turn ordinary vinegar into a boutique-type cleaner (which could probably fetch ten times it’s value!).  But would the orange essence or the vinegar smell dominate?  Mind you, the vinegar smell never bothered me, but I do love that fresh, sweet smell of an orange being peeled!
After two weeks of steeping in the vinegar, the essence of the orange peels did, in fact, permeate the liquid and the result was a sweet smelling success!  While I used the following amounts, you could choose any size jar with a tight-fitting lid, stuff it with peels, and fill with vinegar.  Although it would require more fruit, lemons, limes, and clementines would be excellent options!
Orange Vinegar:
1 16-ounce canning jar
2 oranges, peels only (eat the insides!)
vinegar to cover
Curl the peels around the inside of the jar.  I used two large oranges and would not have been able to fit another peel.  If your oranges are small and you could fit another peel, feel free to add one more.  Pour vinegar into the jar to cover the peels and close tightly.  Store in the cupboard for two weeks, then transfer the vinegar to a spray bottle and use for all your cleaning purposes!



BANANA PUDDING CAKE

Ingredients
 

1 box yellow cake mix (& ingredients to make cake)
2 box (small) instant banana pudding
4 c milk
8 oz whipped topping
20 vanilla wafers, crushed
sliced bananas - use your own judgment

Directions

1. Prepare cake in 9 x 13 pan according to directions on box. When golden, remove from oven and let cool for a few minutes.
2. When just slightly cooled, use the handle end of a wooden spoon to poke holes into the baked cake. Don't be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.
3. Next, prepare pudding mixture. Combine 4 cups of milk and pudding mix; whisk until fully combined and there are no lumps.

 4 Now it's time to fill those holes! Pour the pudding mixture ver the entire cake, taking care to get it into all your holes. Use the spoon to help really get it into the cake and spread evenly.
5 Refrigerate for about two hours... or until set. Top with whipped topping, crushed vanilla wafers and sliced banana!

Saturday, December 28, 2013

The Best Toffee Candy

 

OMG... I searched the web for a fast and easy Toffee recipe for Christmas. This recipe is awesome... it will definitely be added to my favorite candy recipes!  --Enjoy....

Ingredients:


  • 1 1/4 cups (2 1/2 sticks) butter, divided
  • 35 to 40 soda crackers
  • 1 cup packed dark brown sugar
  • 1 can (14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 1 1/2 cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 3/4 cup finely chopped walnuts

Directions:

PREHEAT oven to 425° F. Line 15 x 10-inch jelly-roll pan with heavy-duty foil.

MELT 1/4 cup (1/2 stick) butter in medium saucepan. Pour into prepared jelly-roll pan. Arrange crackers over butter, breaking crackers to fit empty spaces.

MELT remaining butter in same saucepan; add sugar. Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, for 2 minutes. Remove from heat; stir in sweetened condensed milk. Pour over crackers.

BAKE for 10 to 12 minutes or until mixture is bubbly and slightly darkened. Remove from oven; cool for 1 minute.

SPRINKLE with morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Sprinkle with nuts; press into chocolate. Cool in pan on wire rack for 30 minutes. Refrigerate for about 30 minutes or until chocolate is set. Remove foil; cut into pieces.

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