Homemade laundry detergent

Bill has freakishly sensitive skin. Recently the dye and scent free soap we use has begun breaking him out. So after moderately careful consideration I we made the switch to homemade. This is so much cheaper than the expensive stuff I used to buy. And so much better for us.

I have three goals for the end of the year:
★Cut out most of our chemicals
★Cut almost all of our paper products
★Make an angel food cake from scratch

Homemade laundry soap
72 oz box borax
3.9 lb box washing soda
4 lb box baking soda
2 bars fels naptha

1. I used an old food processor to grind up my soap, but you can alaways grate by hand.
2. Dump all ingredients into a pail or bucket and mix together.
3. Use 1T for normal loads and 2T for dirtier loads.



Bill and I both work at Walmart. People often ask how we can live on what we earn and seem to have more than enough. The answer is simple, we live well within our means. Instead of cable, we have Netflix which saves us $40 a month. We have two cars, both eight years old, but mine is paid off and his will be at the end of October. The money that would usually go for his car payment will be going into a savings account in January. I coupon only for household chemicals and beauty supplies, which saves quite a bit if you do it right.  I make weekly menus, lists, and cook from my pantry or freezers most of the time. We pay bills when they’re due and almost never have overdrafts. We have zero credit cards. We both learned the hard way before marriage.

That’s not to say if we want it we don’t buy it. We won’t if we don’t have the money. Because of our fiscally conservative ways we were able to splurge on the Galaxy tablet Bill wanted. If we were stupid with our money we would never be able to afford it. That pay period was tighter than normal and we couldn’t go out to eat or buy anything at the last minute if I needed it for a recipe; but we had our bills paid, the groceries bought, and gas money for our cars. We make sure the essentials are covered and then we have fun. Our fun is usually dinner out and a new $5 movie, so even there we’re cheap. It’s a decision we made before we got married that we were not going to waste money on the things we consider unnecessary.

Because I cook a lot from my pantry and freezers there are ingredients I always have on hand to make our favorite dinner. I foundn the original recipe on Food, but I’ve changed it a bit and made it my own.

Black bean, corn, and chicken with salsa and cream cheese
2 frozen boneless, skinless chicken breasts
2 frozen boneless, skinless thighs
2 cups of salsa
Chili powder
Garlic powder
8 oz cream cheese

Place chicken on the bottom of the crock pot.

Mix salsa through cumin and place in a bowl.

Cook on low for 8 hours.

Thirty minutes before eating place cream cheese on top of mixture and replace lid.

Stir cream cheese into chicken, which shreds it, and serve with soft tortillas or chips.

Top with sour cream or shredded cheddar if desired.

A converted soup lover.

Bill hates most soups. He’ll eat stews and chilis without argument. I suggest brocolli cheese and he freaks out. Until he tries it and realizes that it’s just broccoli with cheese sauce and told me to make it again. I have a convert. I may test the waters at another time with French onion soup. Yum!

I made this recipe myself after browsing several websites and realizing that, like many things, people were trying to over complicate food. To me food should be simple, nourishing, and just toss and go. Not that I don’t make things that are complicated, but for the most part I like to dump things together and walk away. Which is why I never make cookies, but bars. I don’t want to babysit my food.

I’m not a big fan of Velveeta, but for some things it really does just seem to need it. Homemade mac and cheese is another one. I have tried mac and cheese using real cheese, but it’s not quite right. It’s not something I buy often and it tends to hang out in the fridge for awhile until I use it again.

My only problem with this is that it’s not an all day dish. This is something that I get ready before work and Bill puts in the crock pot when he gets home for a late night dinner when I get home. Really late night.

Broccoli cheese soup
1 can cream of celery soup
1 lb Velveeta, diced (gosh that sounds like a lot)
1 ½ cups of milk
¼ cup onion, minced
16 oz frozen broccoli
Fresh pepper to taste

Dump all ingredients in the crock pot and cook for three hours.

Pineapple Upside Down Cake

Bill’s mom’s significant other had a birthday last Tuesday. I meant to post then, but other things came up. My husband volunteered my baking services and since it was in the middle of a paycheck, I couldn’t just go out and buy ingredients. I had everything I needed so I decided to make pineapple upside down cake. I love “old-fashioned” desserts. They’re so fun and tasty. A hearkening back to a simpler era. You can’t believe how hard it was to find a simple, normal cake recipe. They all wanted to add a weird spice or alcohol and that’s not what I wanted. I don’t want cardamom mixing with my pineapple; and I don’t drink so I don’t want to cook with it.

People ended up liking my cake much more than the birthday cake. Whoops! Sorry.

Pineapple Upside Down Cake
From Smitten Kitchen
1 can pineapple
6 tablespoons unsalted butter
3/4 cup packed light brown sugar

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/2 cup unsweetened pineapple juice

Preheat oven to 350°F.

Make topping: Line bottome of a 9″ pan with 2″ sides (I used a springform pan) with parchment paper. I find it helps with removal. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, four minutes. Remove from heat and pour into pan. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.

Make batter: Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)

Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 35-40 minutes. Let cake stand in skillet five minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Cool on plate on a rack.

Serve cake just warm or at room temperature.