Friday, July 11, 2014

Homemade Mayo

Oh hai!
remember me?


To be fair, I'm not even sure I remember how to do this.

Life happened, also lots of changes dietarily speaking, but lets just start with the farm fresh eggs I got my hands on, and my new-found avoidance of all things processed.  They obviously add to homemade mayo right?

I found two recipes online that sounded promising and sort of blended them together. (get it?) 
SUCCESS - oh so yummy!!!

There were things I liked about both, mainly using the entire egg and not just the yoke like recipe 1, and blending two kinds of oil like recipe 2.

All ingredients were room temperature.  The eggs actually haven't been refrigerated at all since being laid this morning. (it's not weird)

2 whole eggs
1 TBS lemon juice
1/2 tsp ground dry mustard
1/4 tsp himalayan salt
2/3 cup olive oil
2/3 cup coconut oil

I used my ninja ultima blender at a 2 speed setting.

Start with just eggs and blend until smooth
add lemon juice, mustard and salt, blend until smooth.
with blender going slowly, slowly drizzle in the olive oil first.  I should have timed myself but it felt like several minutes just for the olive oil.  
With the coconut oil since it is solid at room temperature I heated it just enough to make it liquid and then drizzled that in. 

That's it!!

Want to know what I plan to do with it?
veggie dip
chicken salad
creamy veggie salads
deviled eggs
egg salad
and obviously a plain ol' condiment 

Wednesday, July 02, 2014


Natural Homemade Sunscreen Ingredients:

  • 1/2 cup almond or olive oil (can infuse with herbs first if desired)
  • 1/4 cup coconut oil (natural SPF 4)
  • 1/4 cup beeswax
  • 2 Tablespoons Zinc Oxide (This is a non-nano version that won’t be absorbed into the skin. Be careful not to inhale the powder). This makes a natural SPF of 20+ or more can be added.)
  • Optional: up to 1 teaspoon Red Raspberry Seed Oil
  • Optional: up to 1 teaspoon Carrot Seed Oil
  • Optional: up to 1 teaspoon Vitamin E oil
  • Optional: 2 tablespoons Shea Butter (natural SPF 4-5)
  • Optional: Essential Oils, Vanilla Extract or other natural extracts to suit your preference

How to Make Natural Sunscreen

  1. Combine ingredients except zinc oxide in a pint sized or larger glass jar. I have a mason jar that I keep just for making lotions and lotion bars, or you can even reuse a glass jar from pickles, olives, or other foods.
  2. Fill a medium saucepan with a couple inches of water and place over medium heat.
  3. Put a lid on the jar loosely and place in the pan with the water.
  4. As the water heats, the ingredients in the jar will start to melt. Shake or stir occasionally to incorporate. When all ingredients are completely melted, add the zinc oxide, stir in well and pour into whatever jar or tin you will use for storage. Small mason jars (pint size) are great for this. It will not pump well in a lotion pump!
  5. Stir a few times as it cools to make sure zinc oxide is incorporated.
  6. Use as you would regular sunscreen. Best if used within six months.

Additional Notes:

  • This sunscreen is somewhat, but not completely, waterproof and will need to be reapplied after sweating or swimming
  • Make sure not to inhale the Zinc Oxide- use a mask if necessary!
  • This recipe has an SPF of about 20, though adding more Zinc Oxide will increase the SPF
  • Add more beeswax to make thicker sunscreen, less to make smooth sunscreen
  • I recommend coconut or vanilla extract or lavender essential oils for fragrance
  • Store in a cool, dry place or in the fridge
  • I prefer to store in a small canning jar and apply like a body butter. It will be thicker, especially if you use coconut oil in the recipe.
  • remove the Zinc Oxide and this makes an excellent lotion recipe!

An Even Faster Way To Make Sunscreen:

  • Get a bottle of your favorite lotion (that doesn’t contain citrus oils!)
  • Add a couple Tablespoons of non-nano  Zinc Oxide
  • Mix well
  • Use as Sunscreen
You can also make Sunscreen Bars by using many of the same ingredients and which are easier to apply!


Yep, here's a recipe for homemade toothpaste. Why not!

3 Tbsp Redmond's Clay
2 tbsp coconut oil
1 tsp whole ground stevia (green one)
3/4 tsp unrefined high mineral salt
1 tsp baking soda
3 tbsp distilled water
1/4 tsp peppermint essential oil
Blend coconut oil, stevia, salt and baking soda and peppermint oil in a glass bowl. Mix in Redmond's Clay and slowly add water and stir until smooth.

Monday, June 30, 2014

Crock pot Chicken Taco soup--The recipe I used at Brighton

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) broth
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning. I make my own so it’s gluten free. I’ll post the recipe later.
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese(optional)
sour cream (optional)

crushed tortilla chips(optional)


  1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
  2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Thursday, May 17, 2012

Amish Friendship Bread

This isn't a bread, per se, but much more like a moist, sweet cake!

General Guidelines 

Do not use any metal spoons or bowls for mixing.
Do not refrigerate.
Do not forget to let the air out of the bag every day or two.
Do not flip out if you forget about it for a couple of days.
It is normal for batter to rise, bubble and ferment.


Day 1: Do nothing
Day 2: Mush the bag
Day 3: Mush the bag
Day 4: Mush the bag
Day 5: Mush the bag
Day 6: Add 1 cup flour, 1 cup sugar, and 1 cup milk to the bag. Mush it all together well.
Day 7: Mush the bag
Day 8: Mush the bag
Day 9: Mush the bag
Day 10: Bread baking day! Read the rest of this page thoroughly and get to cooking.

  1. Pour your mix into a non-metal bowl. 
  2. Add 1½ cup flour,  1½ cup sugar, and  1½ cup milk. Mix it well. 
  3. Measure out 4 separate batters of 1 cup each into 4 one gallon sized Ziplock bags. Keep a starter for yourself, and give the other 3, along with a copy of these instructions, to friends. Write today's date on each bag so your friends will know what to designate as Day 1.
  4. Preheat your oven to 325 
  5. To the remaining batter in the bowl add the following: 
  • 3 eggs 
  • 1 cup oil (or  ½  cup oil and  ½  cup applesauce)
  • ½  cup milk 
  • 1 cup sugar 
  • 2 teaspoons cinnamon 
  • 1 teaspoon vanilla 
  • 1½ teaspoon baking powder 
  • ½ teaspoon baking soda 
  • ½ teaspoon salt 
  • 2 cups flour 
  • 1 large box of instant vanilla pudding 
Grease 2 large loaf pans and then mix ½ cup sugar and 2 teaspoons cinnamon in a bowl. Dust your greased pans with half the cinnamon/sugar mix. Split batter evenly between the two pans and sprinkle the tops with the remaining cinnamon/sugar mix. Bake for 1 hour and cool for 20 minutes before turning out the loaves.

Thursday, September 30, 2010

Chili Sauce

Per tradition we always do peaches.  They are a family favorite, we have an ample supply because of Grandma's fruit trees and they are the most YUMMY.  But also every year we try and do a tomato based sum'in sum'in.  Stewed tomatoes, Spaghetti sauce, Salsa... 
This year is was Chili Sauce.

We got the recipe by one of Dad's old buddies Greg Amidan
Chili Sauce

6  Lg Onions
4  green Bell Peppers
2  red Bell Peppers
20  large Tomatoes
1/4 cup McCormick Pickling Spice ground finely in blender
1  cup Cider Vinegar
1  cup sugar
2 Tbsp  Salt
1  tsp white pepper

Scald and peel tomatoes and pulse in food processor 5-6 pulses
Peel and quarter onions and pulse in food processor about 10 pulses.

Quarter and seed peppers and pulse in food processor about 10 pulses.
Place all veggies and pickling spices in a large stainless steel stock pot bring to a boil  stirring every 10 minutes.
Boil exactly one hour continue stirring every 10 minutes.

Add vinegar, sugar, salt and pepper stir well and boil for another hour or until thickened.
Put into hot sterile jars, wipe rim with clean wet cloth, and add sterile flats and put rings on as tightly as you can.

Process in cold pack canner for 45 min for quarts 35 min for pints.  

Enjoy on cream cheese with crackers, or with tortilla chips or use as an ingredient in sweet chili or over a crock pot roast.  ENJOY.
We didn't double the recipe but we did do 4 batches of it at one time - yeah baby!
We ended up with something like 7 quarts, 25 pints and about 6 half pints.
all things averaged out I would guess each batch does about 10 pint jars...

Pickled Peppers

Set out sterile jars, flats and rings.

Fill canner with a several inches of water and start warming.

In a sauce pan warm up a ratio of 2 cups of water, 1 cup of vinegar, 1 Tbsp salt' and 1/2 tsp of dill weed. bring to a boil.

Wash peppers (I used an assortment of hot peppers.) shoot no picture of the sack of before.


Slice peppers and put into jars.

Pour in pickled water. top with flat, ring and tighten.

Put in canner and cover with enough water to come over lid about an inch.

Process 25 min for half pints, 35 min for pints 45 min for quarts.

Enjoy on sloppy joes, chili, sandwiches, nachos, anything that needs a slight kick.


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