Misc. Recipes

warning: Creating default object from empty value in /home6/michelt9/public_html/modules/taxonomy/taxonomy.pages.inc on line 33.

Swimmers Hair Care Recipe

Swimming pool hair care- to keep blonde hair from turning green

2 TBSP baking soda
1/4 C lemon juice
1 tsp mild shampoo

Mix together all ingredients until well blended.
Wet hair and massage mixture well into hair and scalp, making sure hair ends are coated.

Cover hair with plastic bag or shower cap and leave on 30 minutes.

Rinse hair well and shampoo as usual.

Apple Tart Soap

4oz. Clear, Unscented Glycerine Soap
1 Tablespoon Liquid Soap
1 teaspoon Liquid Glycerine
1/2 teaspoon Apple Fragrance Oil
2 Drops Red Food Color
1/2 teaspoon Ground Cinnamon

Melt soap in small pan over low heat or in a glass cup in the microwave.

Add Liquid Soap and glycerine and stir gently but well. Add fragrance, color and cinnamon.

Stir and let stand a couple minutes, just enough to start to thicken so when you stir again the cinnamon will be more evenly distributed.

Pour into molds. Allow to set completely (in or out of freezer).

Witch Hazel Skin Clarifier

3/4 C. witch hazel
1/4 C. rubbing alcohol

Mix the ingredients and store in a tightly capped, sterilized glass bottle.
To use, moisten a clean cotton ball and clean your face with this solution after washing and before applying moisturizer.
Your skin should feel tingly while using this clarifier.

Summer Berry Frozen Yogurt

4 cups low fat vanilla yogurt (I used fat free vanilla yogurt and blackberries)
3 cups berries, like blueberries, strawberries, raspberries, blackberries, mashed
1 cup sugar (I used Splenda)

Mix all ingredients together in a bowl. Cover and chill until very cold.
Freeze in an ice cream freezer following manufacturer's instructions. Serve immediately or transfer to a freezer container and freeze...
Makes 6 cups or 6 servings.

Brown Sugar Nuts

1/2 cup brown sugar
1/4 cup white sugar
1/4 cup sour cream
Dash salt
1 teaspoon vanilla
2 1/2 cups pecans or walnuts or both

Combine ingredients in saucepan. Bring to soft ball stage. Remove from heat. Add vanilla. Stir in nuts. Quickly spread on waxed paper.

Chili Con Queso Dip

14 1/2 ounces canned tomatoes diced/undrained 10 ounces canned tomatoes w/chiles/undrained
1 teaspoon olive oil
1/2 cup onion chopped
2 cloves garlic minced
8 ounces fat-free cream cheese
1 teaspoon chili powder
6 ounces Velveeta® Light
Cilantro optional

Crispy Walnuts

1 pound Walnuts, shelled, peeled
1/4 teaspoon Salt
3 cups Sugar
1/2 cup Honey
5 cups Oil

Wash walnuts thoroughly. Fill a wok with water about half way & put walnuts in. Bring to boil & let them boil about 3 minutes. Drain & wash
them again. Pour 4 cups water into wok. Add salt, sugar & honey. Return walnuts to wok & cook about 15 minutes or until liquid begins to
thicken. When thickened, pour contents into large bowl & let them soak 24 hrs.
Remove walnuts from sugar water & drain in strainer. Heat oil
in wok to 350 F & add walnuts.

Pizza Fondue

1/2 pound ground beef
1/2 cup chopped onoins
21 ounces cans pizza sauce with cheese
1 tablespoon cornstarch
1/2 teaspoon basil
2 teaspoons oregano
1/4 teaspoon garlic powder
8 ounces cheddar cheese -- grated
4 ounces mozzarella cheese -- grated
1 each French bread loaf -- cubed

Brown ground beef and onions. Drain off excess fat.
Add pizza sauce, cornstarch, basil, oregano, and garlic powder. Stir well and bring to a boil. Simmer 5 minutes to blend flavors. Combine cheeses; stir in 1/3 at a time.

When piping hot, pour into fondue pot and serve immediately.

Salsa Fresca

6 roma (plum) tomatoes, diced
1 sweet onion, diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 bunch cilantro, finely minced
1 lime, juiced
1 teaspoon salt, or to taste'

In a bowl, mix the tomatoes, onion, red bell pepper, yellow bell pepper, cilantro, lime juice, and salt.
Cover and refrigerate until ready to serve.


Try mixing and matching herbs with a variety of foods to determine which combo that you prefer.

Here are some suggestions:

BASIL Tomato dishes, beef stew, pizza, lamb chops, shrimp creole, potato salad, eggplant, squash and peas.

BAY LEAF Pot roasts, game, fish stews, poultry stuffings, tomatoes, artichokes, beets, carrots and potato salad.

CHIVES Cottage cheese, egg dishes, meatballs, scalloped potatoes, tossed salads, tuna fish and poultry.

DILL Cheese dips, cottage cheese, lamb, drawn butter for shellfish, sauce for chicken or fish, carrots and peas.

Fresh Fruit With Orange Cheese Dip

1 pkg. cream cheese softened
1 C. marshmallow cream
Grated rind from 1 orange

Fresh Fruits:
Orange or lemon juice

Combine dip ingredients; mix well. Slice washed pears and apples; dip into lemon or orange juice to prevent browning; drain. Pour dip into bowl; place in center of large platter.

Arrange fruit around dip Fresh Fruit With Orange Cheese Dip

Pretzel Crust

2 cups finely crushed pretzel sticks
1/4 cup firmly packed light brown sugar
3/4 cup melted butter

Stir together all ingredients; firmly press crumb mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pieplate.

Bake at 350° for 10 to 12 minutes or until lightly browned.

Remove to a wire rack, and cool crust 1 hour or until completely cool before filling.

Makes one 9-inch crust

Southern Living June 2008

White Bean Dip

Nonstick cooking spray
1/2 cup chopped onions
2 garlic cloves, minced
1 can (15 ounces) cannellini beans, drained and rinsed
1/2 teaspoon chopped fresh sage
1 teaspoon balsamic vinegar
1 tablespoon water
1/8 teaspoon salt
1/8 teaspoon pepper

Place a medium skillet over medium heat and coat it with nonstick cooking spray. Add the onions and cook until they're soft and translucent about 1 min. Add the garlic and continue to cook for about 30 secs.

Baked Ham & Swiss Roll Up's

1 pound pizza dough
1 tbs whole grain mustard
1/2 pound thinly sliced ham
1/4 pound thinly sliced Swiss cheese
1/2 onion, thinly sliced into rings

Heat oven to 400 degrees.
Line a baking sheet with parchment paper.
Roll pizza dough into a large circle and spread with mustard. Cut pizza dough into 8 triangles.

Divide ham, cheese and onion among triangles.

Starting at the wide end, roll dough around filling.

Transfer rolls to baking sheet and bake until golden brown, 25 min.

Serve with a salad, if desired.

Makes 4 servings.

Italian Pita Crisps

2 pitas, each about 6 inches in diameter
1 tablespoon olive oil
1 clove garlic, finely minced
1/4 teaspoon dried basil or oregano
2 teaspoons grated Parmesan cheese

Preheat the oven to 350 degrees F.

Spray 1 or 2 cookie sheets with nonstick pan spray. Cut each pita into 8 wedges split each wedge to separate the halves. Arrange in a single layer on the cookie sheet(s).

Mix the olive oil and garlic. Brush over the pita sections sprinkle with basil and cheese.

Bake 8 to 10 mins or until lightlybrowned and crisp.

Italian Pita Crisps

2 pitas, each about 6 inches in diameter
1 tablespoon olive oil
1 clove garlic, finely minced
1/4 teaspoon dried basil or oregano
2 teaspoons grated Parmesan cheese

Preheat the oven to 350 degrees F.

Spray 1 or 2 cookie sheets with nonstick pan spray. Cut each pita into 8 wedges split each wedge to separate the halves. Arrange in a single layer on the cookie sheet(s).

Mix the olive oil and garlic. Brush over the pita sections sprinkle with basil and cheese.

Bake 8 to 10 mins or until lightlybrowned and crisp.

Easy Corn Relish

2 cups frozen corn kernels, cooked according to pkg directions
2/3 cup chili sauce
1 celery stalk
1/2 red bell pepper, seeded and chopped
2 tablespoons chopped chives or thinly sliced green onion tops
1 teaspoon olive oil
1/4 teaspoon dried thyme leaves
1 garlic clove, minced

Cool the cooked corn in a colander under cold running water. Drain.

In a medium bowl combine the chili sauce, celery, red pepper, chives, oil, thyme, and garlic. Stir to mix well.

Stir in the corn.

Serve at room temp or cover and refrigerate.

Caramel Popcorn Balls

1 bag (3.5 oz) microwave popcorn (any variety), popped
1 cup coarsely crushed peanut brittle (6 oz)
1 bag (14 oz) caramels
1 tablespoon water
1/4 teaspoon vanilla

Butter bottom and sides of 13x9-inch pan. Remove and discard unpopped kernels from popped popcorn.

In large bowl, mix popcorn and peanut brittle.

In 4-cup microwavable measuring cup, microwave caramels and water uncovered on High 2 to 4 minutes, stirring every minute, until smooth. Stir in vanilla.

Pour over popcorn mixture; toss until evenly coated. Press in pan with buttered hands.

Blueberry Syrup

1/2 C. sugar
1/4 C. water
1/4 C. light corn syrup
1 tbsp. cornstarch
2 tsp. lemon juice
2 C. blueberries

Combine sugar and cornstarch in 1 quart casserole. Add water, syrup, and lemon juice. Stir in blueberries.

Microwave on full power 4 1/2 to 5 minutes or until thickened.

Micro-tip: For a thicker sauce, add additional teaspoon of cornstarch.

Michelle's Steak Marinade

1/2 Stick of butter
Ground Black Pepper
Small onion - chopped
1 Clove of garlic -minced
Dry Red Wine - about a cup or two
Mushrooms-sliced (optional)
1-2 shallots - chopped

Bring wine mixture to a boil and simmer steaks about 3-5 minutes.

Remove from marinade and grill or broil as usual.

Make enough marinade depening on the amount of steaks you will be cooking.

Recipe may need to be increased.

Special Fried Peanuts

Peanut oil

Fill deep-fat fryer with peanut oil. Let heat to 375'F.

Put raw shelled peanuts in frying basket and drop down into hot oil. When white peanuts start turning brown, take basket out and let drip.

Pour out on paper toweling; salt while hot. After they are cool, place in airtight containers to keep fresh.

Salvation Army Doughnuts

2 Tblsp. Vegetable shortening
1 C. Sugar
2 Beaten eggs
4 3/4 C. Flour
2 tsp. Baking powder
1 tsp. Salt
3/4 C. Milk
1/2 tsp. Nutmeg
1/2 tsp. Vanilla powder or-vanilla extract.

Cream shortening and sugar until fluffy. Add eggs and vanilla if using extract and beat well. Combine dry ingredients (including vanilla if using powder) then sift together. Add dry mixture to creamed mixture, alternating with milk.

Coconut Fried Ice Cream

1 qt Ice cream, vanilla
2 Eggs; beaten
1/2 ts Vanilla extract
4 C. Coconut-flavored cookie -crumbs
1/2 C. Coconut, flaked

Place 8 scoops of ice cream on a cookie sheet; freeze at least 1 hour or until firm.
Combine eggs and vanilla; mix well, and divide in half. Cover half of egg mixture and chill. Combine cookie crumbs and coconut; divide mixture in half. Set half of crumb mixture aside.

Dip each ice cream ball in egg mixture, and dredge in crumbs mixture.
Place on a cookie sheet, and freeze at least 1 hour or until firm.

Thin and Crispy Cheese Pizza Crust

3 eggs
3 cups shredded mozzarella cheese
1 tsp garlic powder
1 tsp basil

Press evenly into Pam sprayed pizza pan or cookie sheet (this makes one 16 inch pizza crust)

Bake at 450 degrees until golden brown (about 10 to 15 minutes)


Turkey (or Chicken) Pot Pie

1 [15 oz.] pkg. Pillsbury Refrigerated Pie Crusts

1/3 cup butter or margarine
1/3 cup chopped onion
1/3cup flour
1/2 tsp.salt
1/4 tsp. pepper
1 1/2 cups chicken broth
2/3 cup of milk
2 1/2 to 3 cups shredded,cooked chicken or turkey
2 cups Green Giant Frozen Mixed Vegetables,thawed

Heat oven to 425*F.
Prepare pie crusts as directed on pkg. for 2 crust pie using 9" pie pan.
In a medium saucepan, melt margarine over medium heat.Add onion cook 2 minutes or until tender.

Stir in flour,salt and pepper until well blended.

Chili Con Queso Dip

1 package (16 ounces) pasteurized processed cheese spread, cut into chunks
1 cup chunky mild salsa
1 can (4 ounces) fire-roasted diced green chilies
1 package (10 count) tostada shells or 1 package (12-count) taco shells, broken into pieces
Chopped tomatoes (optional)

Combine cheese, salsa and chilies in small saucepan. Cook and stir over low heat until fully melted and blended.

Serve warm with tostada or taco shells. Garnish with additional chilies and tomatoes, if desired.

Makes about 3 cups.


2 cup fillings of your choice, (example broccoli, mushrooms, etc.)
1 cup cheese, shredded
1/4 cup onion, chopped
2 cup milk
1 cup bisquick like mix
4 each eggs
1/4 teaspoon salt
1/8 teaspoon pepper

Heat oven to 400 degrees.

Grease 10 inch pie plate or 8 inch square. Sprinkle fillings, onions and cheese in plate. Beat remaining ingredients until smooth and pour into plate.

Bake 35 to 40 minutes or until a knife inserted halfway between edge and center comes out clean.

Let stand 5 minutes before serving.


Chocolate Oat Scotchies

2/3 cup butter or margarine
1 cup packed brown sugar
1/4 cup light corn syrup
1/4 cup plus 2/3 cup chunky peanut butter (NOT reduced fat), divided
1 tsp. vanilla
4 cups quick-cooking oats
1 package (11-1/2 oz.) milk chocolate chips
1/2 cup butterscotch chips
1 cup salted peanuts (NOT chopped)

In a saucepan over low heat, melt the butter; stir in brown sugar and corn syrup until the sugar is dissolved.
Stir in 1/4 cup peanut butter and vanilla until blended. Add the oats; mix well.

Press into a greased 13-in.x9-in.x2-in. baking pan.
Bake at 375 for 12 to 15 minutes.

Creamy Raspberry Fruit Dip

8 oz bar reduced fat cream cheese,
1/4 cup marshmallow fluff
3 Tblsp. sugar free raspberry preserves.
Blend thoroughly.

Serve with fresh fruits.

Makes 12 Servings of Dip

The Fire Hole Salsa

2lbs. Roma tomatoes
4 Jalapeno
1-2 Mild Banana peppers
1 Anaheim pepper
1 Habanero pepper (hot!)
1 small white onion
1 green onion
1 clove garlic
1 tbsp lemon juice

Dice tomatoes to desired size (this will increase or decrease the texture of salsa)
Cut up peppers and mix into bowl of some sort.
Cut up onions and and place them in bowl.
When done put tomatoes into the bowl with everything else.
Put chopped garlic in and then add the lemon juice.

Stir and have fun eating!!!