Home Made Wrinkle Release Spray

1 tbsp conditioner
1 cup white vinegar
2 cups water

Combine all ingredients, shake to combine, spray on garment, smooth with hands. Done!

Home Made Poo-Purri

Ingredients:

• 3-4 oz. Spray Bottle
• 1 teaspoon-1 tablespoon rubbing alcohol or vodka
• 30-40 drops of essential oil (ex. lemongrass and mint)
• Distilled Water
• optional: 1 drop of castille soap,  1 drop of food coloring 

Add all ingredients to your spray bottle. Now fill the rest of the bottle with distilled water. Distilled water helps to prolong the shelf life of homemade cleaners and concoctions

Before each use:

• shake vigorously
• Spray it 5 times, right into the water.

You can also use a dropper format instead of spray - just drop 3-4 drops into toilet before each use

combos to try:
Bergamot + Lemongrass + Grapefruit
Spearmint + Eucalyptus
Lavender + Vanilla

Italian Wedding Cookies

Ingredients

1 1/2 cups unsalted butter
3/4 cup confectioners' sugar
3/4 teaspoon salt
1 1/2 cups finely ground almonds

4 1/2 teaspoons vanilla extract
3 cups sifted all-purpose flour
1/3 cup confectioners' sugar for rolling
Directions

Preheat oven to 325 degrees F (165 degrees C).
Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.
Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.

Southern Mac and Cheese

Ingredients
2 pounds of elbow macaroni
1 pound of cheddar cheese
1 pound of Monterey jack cheese
3/4 block of Velveeta cheese (about a pound)
2 cups of milk
4 eggs, beaten
Kosher salt (or sometimes I use garlic salt), freshly cracked pepper, and Cajun seasoning or Paprika, to taste


Directions:

1. Boil the macaroni in a large pot with the olive oil until tender.
2. While the macaroni is boiling, shred the cheddar cheese and the Monterey Jack cheese onto separate plates, and cut the velveta into small chunks.
3. Pour milk into a mixing bowl. Add the eggs, salt, pepper, and cheese (save some cheddar for the top). Mix until ingredients are well blended.
4. When macaroni is finished cooking (cook until just under al dene), remove from pot and rinse well with cold water.
5. Pour the macaroni into a large oven safe dish (I prefer an aluminum pan for easy clean up.
6. Pour the milk and egg mixture over the macaroni and mix well. Spread the remaining cheddar cheese over the top of the macaroni.
7. Bake uncovered at 350°F for 30 minutes.

Ingredients:

• 2 large zucchini 
• 1 tablespoon salt
• 1 pound ground beef 
• 1 1/2 teaspoons ground black pepper
• 1 small green bell pepper diced
• 1 onion diced
• 1 cup tomato paste 
• 1 (16 ounce) can tomato sauce 
• 1/4 cup red wine 
• 2 tablespoons chopped fresh basil 
• 1 tablespoon chopped fresh oregano 
• hot water as needed 
• 1 egg 
• 1 (15 ounce) container low-fat ricotta cheese 
• 2 tablespoons chopped fresh parsley 
• 1 (16 ounce) package frozen chopped spinach, thawed and drained 
• 1 pound fresh mushrooms, sliced 
• 8 ounces shredded mozzarella cheese 
• 8 ounces grated Parmesan cheese 

Directions

• Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
• Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander
• To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
• Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
• To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
• Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.

Chocolate cheesecake filled cookies

INGREDIENTS (not adjusted for sweetness)

Chocolate Cookie Ingredients:

• 1 ⅔ cups all purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ cup granulated sugar
• ¾ cup brown sugar (I skipped the regular sugar and just used 3/4 cup packed brown sugar which turned out well)
• 1 pinch salt
• 1 egg
• 1 1/2 sticks unsalted butter, room temperature
• 2 teaspoons vanilla extract

Cream Cheese Filling:

• 1 (8 oz) package cream cheese, room temperature and cubed
• ⅓ cup powdered sugar

PREPARATION

• In a small bowl, mix cream cheese and powdered sugar together. Refrigerate for 15-20 minutes before making cookies
• In a large bowl, combine flour, cocoa powder, salt and baking soda; set aside.
• In a separate bowl, cream together butter and sugar until creamy. 2-3 minutes. Add egg and vanilla and continue mixing until just combined.
• With mixer on medium-low speed, slowly add flour, salt and baking soda, mixing until fully incorporated. Put in refrigerator for 15-20 minutes.
• Preheat oven to 400º F and line a baking sheet with silicone baking mat or parchment paper.
• Scoop a rounded tablespoonful of cookie dough and roll into a ball, then press ball flat to make a disk. In center of disk place a teaspoon-sized scoop of cream cheese mixture, also rolled into a ball, then wrap disk around cream cheese and roll into a ball.
• Place each cookie at least 1-inch apart on lined baking sheet.
• Bake for 11 minutes and cool before serving.

Baked Salmon

Preheat oven to 375
Place salmon skin side down in glass baking dish
Dry off salmon with paper towel (pat dry)
season and then place lemons on top if desired
Bake for 30 min