DIY Baby Wipes

 our homemade baby wipes.  our baby gets diaper rash from regular wipes; even the sensitive kind.

You will need:

1 roll VIVA paper towels (they are the most cloth-like), cut in half

2 tsp  baby oil

  1 tsp baby wash

2 drops Tea tree oil

1-1/3 cup boiled water

an air tight container to store them in

First, boil 1 1/3 cup of water. This will kill anything that might end up growing on your wipes.

While the water is boiling cut the roll of paper towels in half. I have found that a ceramic knife works best for this. I got mine at IKEA for $40 and I love it. If you don't have one, a good chef's knife will do, but it was much harder for me to cut that way.

I pull out the cardboard center so it won't waste any of the mixture.

Once the water has boiled for a few minutes, remove from heat and add 2 tsp baby oil, 1 tsp baby wash and 2 drops tea tree oil. Mix lightly.

Put the half roll of paper towels in the container (save the other half for the next batch) and slowly pour the mixture over the top. Cover.

The wipes are ready when they have cooled.

These are soft, sturdy, and inexpensive.

The tea tree oil can be a little expensive ($7) but it will last a long time since you are only using 2 drops. The tea tree oil is a natural disinfectant and will keep your wipes from growing mold. It also gives them a nice fresh scent.

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5 Layer Rainbow Jello

I used 5 different colors.

TWO boxes of Knox Gelatin

One can sweetened condensed milk

Step One

Mix 3 packages of Knox gelatin in 1 1/2 cups boiling water.

Mix until dissolved.

Add sweetened condensed milk to Knox gelatin mixture.

Set aside.

Step 2

Mix 3 packages of Knox gelatin with 1 1/4 cups boiling water.

Mix until dissolved.

Set aside.

Step Three

Dissolve 1 box of Jell-O in 1 cup boiling water.

I started with blue because I wanted it on the bottom.

You can start with whatever color you'd like :)

Step Four

Add 1/4 cup of the Knox gelatin mixture to the Jell-O.

Pour into a 9x13 glass dish.

Step Five

Now the waiting begins!

Let set in the refrigerator for 20-30 minutes.

I did 20 minutes and my layers were perfectly set.

Step Six

Pour 3/4 cup sweetened condensed milk mixture over the Jell-O layer.

Step 7

Let sweetened condensed milk layer set up in refrigerator.

I let mine set 10 minutes and it was golden.

While I waited, I repeated Step 3 with the next color.

That way I was ready to add the next Jell-O

when the milk layer was set.

Repeat Steps 3-7 with the remaining four flavors.

Do not try to be speedy and use the freezer :)

My layer order was: blue, milk, green, milk, yellow, milk, orange, milk, redAnd VOILA!

You now have a beautiful rainbow Jell-O

to wow your friends and children :)

It can sit out of the refrigerator for up to three hours.

You can dig in with one big bite.

http://funkypolkadotgiraffe.blogspot.com/2011/02/happiness-rainbow-jell-o.html

Plant In The Soil Bag

Here’s a neat little trick I found while reading through Farmers Almanac. The article was written by Jane Baumgartner

The herbs recommended are basil, chives, marjoram, oregano, parsley, sage, or thyme.

Here are the easy steps to get your herbs growing: Herbs in a Bag!

1. Lay the bag of soil flat on the ground.
2. Poke a few drainage holes in the top surface.
3. Roll the bag over, then cut a few holes in the new top surface.
4. Insert herb seedlings into the holes and firm the soil around the roots.
5. Water and fertilize as you would a regular garden bed.
6. Set the bed into a wheelbarrow or child’s wagon and move it into and out of the sunlight as needed.

Now, with time, regular watering and fertilizing, and some spring sunshine, you can look forward to harvesting herbs from this couldn't-be-easier garden!

 

Thank you for sharing Jane.

Breakfast Wraps

PREP TIME 2o min

TOTAL TIME 45 min

SERVINGS 6

 

Wraps

3	cups sliced strawberries (about 1 1/2 pints)
1/2	cup sugar
1 1/2	cups Gold Medal® all-purpose flour
1	tablespoon sugar
1/2	teaspoon baking powder
1/2	teaspoon salt
2	cups milk
2	tablespoons butter or margarine, melted
1	teaspoon finely shredded lime peel
2	tablespoons lime juice
2	eggs

Filling

2/3	cup whipping cream
1	package (8 oz) cream cheese, softened
1/2	cup sugar
1	tablespoon finely shredded lime peel

 

 

2/3	cup whipping cream
1	package (8 oz) cream cheese, softened
1/2	cup sugar
1	tablespoon finely shredded lime peel

 

1. 1 In medium bowl, toss strawberries and 1/2 cup sugar; let stand at room temperature at least 20 minutes. Meanwhile, in separate medium bowl, mix flour, 1 tablespoon sugar, the baking powder and salt. Stir in milk, butter, 1 teaspoon lime peel, the lime juice and eggs. Beat with hand beater until smooth.
2. 2 Lightly grease 6- to 8-inch skillet with butter. Heat over medium heat until bubbly. Pour batter by slightly less than 1/4 cupfuls into skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook until light golden brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, greasing skillet as needed. Stack wraps, placing waxed paper between each; cool completely.
3. 3 Meanwhile, in chilled small bowl, beat whipping cream with electric mixer on high speed until stiff; set aside. In medium bowl, beat cream cheese on high speed until fluffy; stir in 1/2 cup sugar and 1 tablespoon lime peel. Gently stir in whipped cream.
4. 4 Spoon about 2 tablespoons of the filling down center of each wrap; fold sides over filling. To serve, place 2 wraps on each of 6 plates. Spoon strawberries over wraps.

• Expert Tips

Unfilled wraps can be tightly covered with foil and refrigerated up to 48 hours.

Garnish with thin strips of lime peel and a dollop of whipped cream.

Roasted Garlic Chicken Puffs

Roasted Garlic Chicken Puffs.

Ingredients:

1 lb chicken breasts
2 oz pkgs cream cheese
1/2 cup shredded Swiss
1/2 cup shredded sharp cheddar
2 tbsp fresh chopped garlic
2 tsp chives
1/2 cup green onions

Cook chicken and shred into fine chunks.

 Add minced garlic to cooking chicken and cook until garlic is browned/reduced.

 Place remaining ingredients in a mixing bowl, add warm chicken mix and incorporate.

 Spoon apps 2-3 tbsp of filling into canned crescent roll and cook as per directions. 

It is better to overstuff the rolls and have it ooze from the sides.

 I recommend buying at least 4 cans of the large flaky rolls as the mixture goes a long way.

Key Lime Pie Shooters Non-alcoholic

what you’ll need

Serves 8–10

• 1 container (8 oz.) Cool Whip
• 1 can (14 oz.) sweetened condensed milk
• ½ cup Key lime juice or lime juice
• 1 container (6 oz.) fat free key lime pie yogurt
• 1 box Graham cracker crumbs
• Shot glasses
• 1 teaspoon grated lime peel

let’s do it

• fill measuring cup with ½ cup Cool Whip, set aside
• beat condensed milk and lime juice in large bowl until smooth and thickened
• fold in the remaining container of Cool Whip and yogurt
• pour mixture into a piping bag or large resealable bag with a corner cut off
• fill shot glasses with 1–2 tablespoons graham cracker crumbs
• pipe filling into shot glasses, leaving room for the remaining Cool Whip to be added as a topping
• spoon or pipe remaining Cool Whip to top off each key lime shooter and garnish with grated lime peel
• cover and refrigerate, 1 hour or until set
• 
  
•  Season 52, a national chain featuring an ever-changing selection of bite-sized mini indulgences, including our favorite, the Key Lime Pie.

 

Mint Chocolate Chip Cookies Recipe

INGREDIENTS:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 cup butter or margarine, softened

1/4 to 1/2 teaspoon mint extract

6 to 8 drops green food color

1 egg

1 cup creme de menthe baking chips

1 cup semisweet chocolate chunks

1/2 cup chopped small  ANDES Mints

DIRECTIONS:

1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.

2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature