(Almost) Organic Pest Repellent for Garden

spray bottle with misting nozzle
funnel
piece of cloth (such as cheesecloth or an old T-shirt)
1 small onion
1/2 jalapeno pepper
6 cloves garlic, peeled
1/2 Tablespoon cayenne pepper
1 quart warm water
1 Tablespoon liquid dish soap*

*To make organic repellent, use an organic dish soap such as Seventh Generation.

1. Blend all the vegetables together in the blender or food processor to make a thick paste.
2. Put the water into a large pot and dump in the vegetable paste and cayenne pepper.
3. Cover and let sit overnight.
4. Put the funnel over a large bowl and line it with the old T-shirt or some cheesecloth.
   
5. Slowly and carefully pour mixture through the funnel and into the bowl. If you can see vegetable chunks, strain it a second time.
   
6. Squeeze the mush that collected in the cloth into the bowl and then discard what's left.
7. Add the dish soap and stir well.
8. Using the funnel, pour the mixture into the spray bottle. Store the remainder in the refrigerator for up to two weeks, or freeze. (Shake thoroughly before refilling the spray bottle.)
   

To use, spray the entire surface of the plants, including stems and underside of leaves. Also spray the ground around the base of the stems. Treat every four to five days, in the morning or late afternoon.

This repellent does not directly kill the insects, but the residue makes the plants unpalatable. The soap may also interfere with some bugs' ability to walk on the surface of the leaves. It may take three or four treatments to kill off the bugs (through starvation).

Super Yummy Cheese Dip

Alright, so I thought long and hard about sharing this recipe. Would my grandma approve of me giving away the family secret? And then I remembered that she said, "When you find a food you love, share it with other people so they can feel the love too." So with that, here is the best cheese and cracker dip you'll ever eat.

CHEESE DIP
**This is a brand specific recipe. You could use generic ingredients, but we've found over MANY years, that using the specific brand creates THE BEST result. :)

2 pkg. (8-oz) Philadelphia Cream Cheese (softened)
2 cups grated Sharp Cracker Barrel cheese
1/2 cup Kraft Sandwich Spread (located in they mayo aisle)
2 tsp. dry minced onions
2 dashes of Lawry's seasoning salt
2 dashes of plain salt
6-8 drops of Tabasco
1/2 cup milk or more to right consistency

Put softened cream cheese in mixing bowl and mix with electric mixer until smooth. Add remaining ingredients and beat together until well blended. Put in container of your choice and enjoy.

*This recipe keeps really well in the refrigerator, lasting several days. Makes a great snack or appetizer when used with potato chips or most varieties of crackers. - Kristina

How to Make Glass Cleaner

1/2 cup ammonia
1/2 cup rubbing alcohol
1/2 cup water
a couple drops of blue food coloring (optional)

Combine all ingredients in a spray bottle. Use as you would use Windex.

The food coloring is included to be sure the mixture will not be mistaken for water. Keep in mind that this is toxic, just like Windex. Keep out of reach of children, and use in a well ventilated area.

I think this has almost the same ingredients as Windex. It works just as well for a fraction of the cost.--Sarah

Pecan Crusted Bacon

1/4 C. crushed pecans
4 slices bacon (or turkey bacon)
maple syrup

Preheat oven to 350. Line cookie sheet with foil. Brush bacon slices with syrup and sprinkle with pecans. Bake until done, 10-25 minutes depending on thickness of bacon.

Clair's Crockpot Chili

1 lb. ground beef or turkey, browned
1 can dark red kidney beans, rinsed and drained
1 can stewed tomatoes
1 8 oz. can tomato sauce
1 pkg. taco seasoning

Combine all in crockpot and cook on low for 6-8 hours.

Monkey Bread

1 stick butter (2 T divided out)
2 T water
1 cup brown sugar, packed
1/2 c. chopped pecans
2 cans regular biscuits (10/can) - I use Pillsbury Flaky Biscuits

Preheat oven to 375. Place 2 T melted butter in bundt pan and coat bottom and sides. Sprinkle 3 T of pecans into bottom of pan. In a sauce pan, combine the rest of the butter, water, and brown sugar. Cook until boiling and remove from heat. (You can continue to cook for about 2 minutes after it starts boiling if you like thicker sauce. This is what I usually do.) Break biscuits in half and roll each half into a ball shape. Place biscuit halves from one can into bundt pan. Pour 1/2 of syrup over biscuits. Sprinkle 1/2 of nuts on top of that. Repeat with remaining biscuits, syrup, and nuts. Bake for 20-25 minutes. Turn onto a serving dish immediately. Serve hot! :) YUM!!

This is a quick, easy and quite tasty breakfast treat that I make when my family comes into town. It serves about 6 people....or 4 depending on how hungry you are!! - Kristina