Eye Make Up Remover

'Soaps and Cleaners' is an actual tab in my tangible recipe box, so I have decided to start posting them on here as well.

This particular one is something that I use every day.

Eye Make Up Remover

Recipe from adelynSTONE

1 c. water

1 1/2 Tbsp. tear free baby wash

1/8 tsp. baby oil (or coconut oil, or olive oil)
5 drops lavender essential oil

Pour ingredients into container of choice.

Shake to combine.

Sausage Stuffed Grilled Zucchini

This satisfying zucchini dish is perfect for summer days - very filling and VERY delicious!

Sausage Stuffed Grilled Zucchini

Recipe modified from Our Best Bites Cookbook

1 large zucchini (overgrown)

extra virgin olive oil

kosher salt and black pepper to taste

1 lb. Italian turkey sausage

1/2 c. diced red onion

2 cloves garlic, minced

1 large tomato, diced

1 bell pepper, chopped

1 tsp. dried basil

1 tsp. dried oregano

1/2 c. shredded pepperjack cheese

1/2 c. shredded cheddar cheese

Slice zucchini in half lengthwise.

Scoop out the centers; be sure to leave at least 1/4" around the edges and bottoms.

Reserve half of the insides; rough chop and place in a bowl.

Drizzle the zucchini centers with olive oil and rub it into all sides with hands or a paper towel.

Sprinkle with salt and pepper.

With grill on medium heat, place zucchini hollow-side down.

Grill for about 10 minutes; they should have nice grill marks and look tender on the inside.

Meanwhile, cook sausage with onions until no longer pink.

Add the garlic, diced zucchini centers, bell pepper, tomato and seasonings.

When zucchini is done, flip them over so the hollow side is up and divide the filling between the two halves.

Combine cheeses, and sprinkle evenly over halves.

Close the grill lid and turn off heat, leaving zucchini until cheese melts.

Honey Whole Wheat Bread

I've gone through a lot of bread recipes.

They each have their place and purpose, but I haven't found a 'sandwich' bread that I love more than this one.

It doesn't dry out.

It holds it shape beautifully.

It freezes well.

And aside from it coming together start to finish in just over an hour, it tastes amazing.
It is also great as a half wheat / half white flour recipe.
You pretty much cant go wrong here.

Honey Whole Wheat Bread

Recipe from Nicol Brown

3 1/3 c. whole wheat flour

1/3 c. vital wheat gluten

1 Tbsp. + 1 tsp. instant yeast

2 1/2 c. hot tap water

1 Tbsp. salt

1/3 c. oil

1/3 c. honey (or 1/2 c. sugar)

1 Tbsp. + 1 tsp. lemon juice

2 1/2 c. whole wheat flour (or 3 c. all-purpose)

Combine wheat flour, vital wheat gluten, instant yeast and water until just mixed.

Let sit for 10 minutes.

Add salt, oil, honey and lemon juice and mix well.

Add flour, 1 c. at a time, mixing well between each cup.

Mix or knead for 8 minutes.

Place in two greased large loaf pans.

Let rise until double, about 25-30 minutes.

Bake at 350 for 30 minutes.

Easy Peach Nectar

This is just about the easiest recipe ever, and it tastes amazing!

Easy Peach Nectar

1 quart canned peaches

1/4 - 1/2 c. sugar (depending on your preference)

10-12 ice cubes

Place peaches and sugar in a blender and blend until smooth.

Add ice cubes until mixture reaches desired consistency.

Reeses Peanut Butter Brownies

For a long time now, these Reese's Peanut Butter Cupcakes have been on the top 10 list of this little blog.  And rightfully so, since they are pretty much delicious in every way.

Well these brownies are just as satisfying, but without all the work of cupcakes.

Perfect for any occasion.

Reeses Peanut Butter Brownies

Top cooled brownies with frosting.

Cover with 1 bag quartered Reese's peanut butter cups.

 

Brownies:

1 c. butter, melted

2 c. sugar

1/3 c. cocoa

4 eggs

2 tsp. vanilla

1 1/2 c. flour

Combine butter, sugar and cocoa and beat until smooth.

Add eggs, one at a time.

Add vanilla and flour and mix to combine.

Pour into greased 9x13" dish.

Bake at 350 for 35 minutes.

Chocolate Peanut Butter Frosting:

1 c. smooth peanut butter

½ c. butter

3 Tbsp. coco powder

3-4 c. powdered sugar
1-3 Tbsp. milk

Beat the peanut butter and butter with a mixer until smooth.

Add the coco powder and mix well.

Add the powdered sugar 1 cup at a time until desired thickness of frosting.

If you need to thin it out a little, add a couple tablespoons of milk.

Sausage Zucchini Frittata

This can obviously be served for breakfast, but it is filling enough that we have it for dinner.  Leftovers are also great!

Sausage Zucchini Frittata

Recipe modified from J&M Walkenhorst

1 lb. sausage

2-3 c. cubed or shredded potatoes (cooked)

1/2 c. onion, diced

2 c. 1/2" cubed zucchini

10 eggs, beaten

salt, pepper and garlic powder to taste

In a large, non stick skillet, cook sausage with onions until meat is browned.

Add potatoes and zucchini, and stir to combine.

Season with salt, pepper and garlic.

Cook until potatoes and zucchini are browned, flipping occasionally, adding olive oil if necessary.

Pour beaten eggs evenly over everything.

Reduce heat to medium-low and cover, letting cook until bottom is done, about 5-7 minutes.

Flip frittata to cook the top (if it is too big, cut it in half or fourths and flip each piece at a time.

Cover and cook through completely, about 5-7 more minutes.

We served ours topped with salsa - shredded cheese would also be fabulous!

Never-Fail Fairy Rolls

 We had a ward party and the RS was in charge of bringing rolls.  They provided an optional recipe, and this was it.  It is amazing.  I made a second batch the next day.  And possibly a third the day after...

Never Fail Fairy Rolls
Recipe from Heidi Estes

1 c. butter, melted
2 c. hot water
3/4 c. sugar
1 tsp. salt
2 Tbsp. yeast
2 eggs
6 1/2 c. flour
1 tsp. baking powder

In a large mixing bowl, combine melted butter, water, sugar, and salt.
Sprinkle yeast over liquid, stir in.
Let rest 10 minutes.
Add eggs, mix in.
In another bowl, stir together flour and baking powder.
Add flour mixture to the wet ingredients, mix and scrape down bowl.
Mix in mixer 4-5 minutes (or beat by hand and knead until smooth).

Cover with a damp towel or plastic wrap sprayed with cooking spray, let rise until double, about 1 to 1½ hours.
Punch down, split dough into 2 or 3 balls (makes 24 huge or 36 regular-sized rolls).
 
Cover formed rolls with plastic (sprayed with oil) and let raise again until double.
 Bake at 375 degrees for 12 minutes or until just starting to get golden.

Grilled Cheese with Tomato and Basil

A perfectly easy (and delicious) way to spice up ordinary grilled cheese.

The perfect summertime sandwich.

Grilled Cheese with Tomato and Basil

One large slicing tomato, seeded and thinly sliced.

Fresh basil leaves

Cheese of choice (mozzarella, Gouda, Swiss and muenster are my favorites), sliced

Pita bread (or regular bread)

Between bread, layer cheese, basil and tomatoes.

Toast or grill until cheese melts.