Starbucks Copycat Vanilla Creme Frappucino

3/4 cup milk
6 tablespoons heavy cream, frozen in an ice cube tray (3 cubes)
6 ice cubes
2 tablespoons agave nectar or maple syrup
2 teaspoons vanilla extract
1/2 teaspoon chia seeds (optional, looks like vanilla bean)

Blend all ingredients in a high-power blender.* Serve immediately.

*I use the Smoothie setting on my Blendtec blender.

Chicken Cheese Chowder

1 cup shredded carrot1/4 cup chopped onion
2 Tablespoons butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup cooked, chopped chicken
4 ounces of sliced mushrooms (I pulverize mine into unrecognizable bits)
3 Tablespoons dry white wine
1 teaspoon celery salt*
1/2 teaspon Worcestershire sauce
2 cups shredded cheddar cheese
2 cups milk
salt and pepper, to taste

*If you don't have celery salt, grind 2 parts coarse salt and 2 parts celery seed in a coffee grinder.

1. Saute the carrots and onion in butter until tender.
2. Blend in the flour and then add the broth. Cook and stir until thickened.
3. Stir in the chicken, mushrooms, wine, celery salt, and Worcestershire sauce, and milk. Heat through.
4. Add the cheese and cook until melted. Do not boil. 
5. Add salt and pepper to taste.

This recipe is from the Once-A-Month Cooking-Family Favorites cookbook, by Mimi Wilson and Mary Beth Lagerborg. There are lots of great recipes in this book, all of which can be cooked ahead and frozen. (If you choose to freeze this soup, do not add the milk or cheese until ready to heat and serve.)

Black Bean Burgers

1 Tablespoon olive oil
1 small onion, coarsely chopped
1 medium red bell pepper, chopped
4 medium cloves of garlic, minced or pressed
1/2 teaspoon cumin
1/4 teaspoon turmeric
1-1/2 cups cooked or canned black beans, drained
1 cup cooked brown rice*
2 cups fresh whole wheat bread crumbs**
hot pepper sauce to taste (such as Tabasco)
1 Tablespoon ketchup
1-1/2 teaspoons sea salt

*Original recipe called for basmati rice, but use whatever you have on hand. I made mine with short-grain brown rice, and they were very tasty.
**Use gluten-free bread crumbs if desired.

1. Heat the olive oil over medium heat. Add onion, red pepper, and garlic. Cook, stirring frequently, until onion is soft and translucent.
2. Stir in cumin and turmeric and cook for one more minute.
3. In a food processor fitted with the chopping blade, combine beans, rice, and vegetable mixture until smooth.
4. Transfer to a large bowl and stir in bread crumbs. Season with salt, pepper, and hot pepper sauce and mix well.
5. Flatten 1/4-cup portions into patties and then grill or pan fry for 3-5 minutes per side.

Makes 8 burgers.

Butternut Squash Soup With Beans and Bacon

3 slices bacon1 cup chopped onion
2/3 cup chopped celery
3 garlic cloves, minced or pressed
1/4 cup dry white wine

4 cups cubed and peeled butternut squash*
4 cups chicken broth
1 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon cinnamon

1/4 cup half and half
1 Tablespoon chopped fresh oregano or 1 teaspoon dried
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 15-ounce cans Northern beans, rinsed and drained
3 Tablespoons toasted pumpkin seeds (optional)

*To make it easy to peel and cut the squash, boil a pan of water and remove from heat. Put whole squash in water and cover for 10 minutes. Carefully remove and dry off, and then use a vegetable peeler to remove the skin.

1. Cook the bacon until very crisp and then set the bacon aside, reserving 2 Tablespoons of drippings.
2. Saute onion and celery in bacon drippings on medium heat until tender, and then add minced garlic. Sautee one minute more.
3. Add squash and cook another 3 minutes. Add wine and cook until liquid almost evaporates.
4. Stir in chicken broth, cumin, red pepper, cinnamon, and cloves. Bring to a boil, reduce heat, and simmer until squash is tender (about 10 minutes or more).
5. Using an immersion blender, puree the soup until smooth.
6. Stir in half and half, oregano, salt, pepper, and beans. Bring to a boil again.
7. Allow soup to stand for as long as possible. Serve each bowl with pumpkin seeds and crumbled bacon on top.

Whole Wheat Pie Crust

If you have a food processor, you might find that making your own pie crust is a lot easier than you expected....
2 cups whole wheat pastry flour
1 teaspoon salt
3/4 cup unsalted butter, cut into thin slices and then chilled in freezer for at least an hour
5-8 Tablespoons icewater

1. Put the flour and salt in the bowl of the food processor, fitted with the chopping blade, and process briefly to mix.
2. Put in the butter pieces and pulse 6 or 8 times until the butter pieces are pea sized.
3. Add icewater in a steady stream with machine running, just until the dough holds together--no more than 30 seconds. (Check dough by pinching it between your fingers. If it sticks together, it's ready. If it crumbles apart, add a bit more water and pulse again.)
4. Turn dough out onto a lightly floured surface and cut in half. Put each dough half onto a piece of plastic wrap and press into a flat circle. Wrap with the plastic wrap and refrigerate for at least an hour. (If you are only using one crust now, put the extra crust into a Ziplock bag and freeze until ready to use. To use, thaw in refrigerator and then follow rest of steps.)
5. Turn chilled dough out onto a lightly floured surface. Roll into a 12-inch diameter circle, dusting with flour as needed to prevent sticking. Dough should be about 1/8 inch thick when finished rolling.
6. Carefully wrap dough around rolling pin and gently transfer into deep dish pie pan. Press into contours of pan. Trim around the edges so about 1/4 inch of dough overhangs the edge of the pan. Then fold dough under and crimp with a fork.

If recipe calls for a prebaked crust (such as pumpkin pie or other custard style pies)...

1. Freeze prepared crust 15 minutes in pie pan.
2. Line crust with foil and add pie weights, dried beans, or rice to hold foil down.*
3. Bake about 10 minutes at 350, until sides are set. Then remove foil and bake uncovered about 10 more minutes, until lightly browned.
4. Fill crust and bake as directed in pie recipe. For best results, cover crust edges with foil to prevent over browning.

*I would not recommend substituting parchment paper for the foil.... Sarah

Corn Casserole

1 can creamed corn
1 can kernel corn*
2 eggs
1 cup sour cream
1 box Jiffy cornbread mix
1 stick butter

1. Mix first four ingredients and spread in pan.
2. Sprinkle cornbread mix on top.
3. Drizzle with melted butter, and then marble slightly by dragging a spoon through.**
4. Bake at 350 degrees for 45 minutes to 1 hour.

*Can substitute frozen corn or fresh corn off cob.
**For a different texture, mix the butter with the cornbread mix and drop by spoonfuls over top of casserole.

Garlic-Roasted Cauliflower

Alternate title: The Best Cauliflower I Ever Ate

I got this recipe from a new cookbook (yea for Christmas gifts that keep on giving!), Ina Garten's "How Easy Is That?" -- this is actually the first thing I've made from the book. When I read it, I immediately knew it would be good. I was wrong -- it was amazing.

1 whole head of garlic, cloves separated but not peeled
1 large head of cauliflower, trimmed and cut into large florets (or two small heads)
4 1/2 T good olive oil, divided
Kosher salt and freshly ground black pepper
1/4 minced fresh parsley
3 T pine nuts, toasted
2 T freshly squeezed lemon juice

Preheat the oven to 450F.

Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds, then drain, peel and cut off any brown parts. Cut the largest cloves in half lengthwise.

On a sheet pan, toss the cauliflower with the garlic, 3 T olive oil, 2 t salt and 1 t pepper. Spread the mixture out in a single layer (I line a jelly roll pan or large rimmed baking sheet with foil for easy clean-up). Roast for 20-25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.

Scrape the caulfilower into a large bowl with the garlic and any juices. Add the remaining 1 1/2 T olive oil, parsley, pine nuts and lemon juice. Sprinkle with another 1/2 t salt, toss well, and serve hot or warm.

Note -- I used less salt, preferring to add more at the table if necessary. I hate oversalted food! I can't show you the picture from the book, but my dish came out looking exactly like the photo...to me, that means the recipe was well-written and I was able to follow directions. Will definitely make this one again! While the kids would not touch it, Art and I almost ate a whole head of cauliflower ourselves...

White Chicken Chili

1 pound boneless skinless chicken thighs, cut into bite-sized strips *
1 cup dried Great Northern beans, sorted and rinsed
1 medium onion, chopped (1/2 cup)
1 garlic clove, minced
2 teaspoons dried oregano leaves
1/2 teaspoon salt
1 10.75-ounce can cream of chicken soup
5 cups water

Just Before Serving:
1 teaspoon cumin
1/4 teaspoon hot pepper sauce (such as Tabasco)
1 4.5-ounce can chopped green chiles

Toppings:
grated Monterey Jack cheese
sour cream
chopped avocado
additional hot pepper sauce

*Do not substitute chicken breast. The long cooking time will dry it out.

1. In a 3.5- or 4-quart slow cooker, combine all ingredients up to the water. Mix well.
2. Cover and cook on low for 9-10 hours.
3. Just before serving, stir in cumin, hot pepper sauce, and chiles.
4. Serve with desired toppings.

Tip: You can assemble this the night before, minus the water. In the morning, put in the slow cooker, add 5 cups warm water, and stir well. Note that it's usually not safe to refrigerate before slow cooking because it slows the cooking time too much, but in this case the warm water brings the temperature up.

Turkey Pumpkin Chili

This mild chili has a unique flavor. It's fun letting people guess the secret ingredients. Some people can pick out the beer, but no one I've served this to has suspected the pumpkin!


2 pounds ground turkey (or 1 pound turkey, 1 pound ground beef)
1 15.25-ounce can sweet whole kernel corn
1 4-ounce can green chiles
1 14.5-ounce can whole or diced tomatoes
1 29-ounce can tomato sauce
1 15-ounce can pureed pumpkin (or about 2 cups fresh)
1 15-ounce can hominy
1 cup chopped onion
1 12-ounce can beer
1 12-ounce can water
3 Tablespooons minced garlic (about 5 medium cloves, pressed)
2 Tablespoons cumin
1 Tablespoon chili powder
1-1/2 Tablespoons brown sugar
1 teaspoon Worcestershire sauce

1. Brown the meat with the onions and garlic.
2. Mix all ingredients in a slow cooker.
3. Cook 4-6 hours on low. Serve with cheddar cheese.

Cookbook Review/Recommendation!

I've got loads of cookbooks -- I read them like other people read novels -- and they've all got their own personalities. Many of them stay on my shelf because of one or two favorite recipes. I'll admit that some haven't been off the shelf in a while! Occasionally I find one that I keep right on the counter for whenever there's an opportunity to use it. My newest one is that "I-can't-wait-to-try-another-recipe" kind, and I recommend it if you enjoy baking cookies.

Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich is filled with delicious recipes, all with precise, easy to follow instructions. Plus, there is valuable information at the front and back of the book regarding technique, ingredients, and helpful tips. Alice is the "real deal" when it comes to baking -- she has credientials and experience to back that up. I attended her class at Central Market in December, and was fascinated by all I learned. I've been baking for over 40 years myself, and still picked up some great tips--like why some cookies bake better on foil while others are best on parchment paper. Who knew there was science in that?

She makes some of her cookies with melted (rather than softened) butter; much easier! Her coconut meringues are incredibly beautiful and tasty too. Peanut butter meringues? Yum. There are a bunch of gluten-free recipes and other special types. It's all arranged by texture, which is an interesting way to organize recipes.

This book is a great gift for the cookie-baker in your family or for yourself. You can't have mine -- it's autographed to me! :)

Wonderful Zucchini-Carrot Bread

I've been trying a lot of new recipes this year, but this is an old favorite I keep going back to. It started out as a Paula Deen recipe but I've added a couple of my own touches to it. Give it a try -- if you didn't put them in yourself, you would never know there were vegetables in this! Definitely not a diet recipe, but so good. I'd call it kid-friendly, except my own kids won't touch it...they heard me call it zucchini bread and that was the end of that. Maybe someday...

The original recipe makes two large loaves. I often just want to make one, so I've included the half-recipe amounts in parentheses for convenience. [The best thing to do, really, is make two loaves and give one away...the recipient will be delighted!]

If I have it, I'll substitute whole wheat pastry flour for half of the flour used. It's best with all the "optional" items but if you don't have them, or don't like them, it's fine to leave them out.

3 1/4 C all-purpose flour (1 5/8 C)
1 1/2 t salt (3/4 t)
1 t ground nutmeg (1/2 t)
2 t baking soda (1 t)
1 t ground cinnamon (1/2 t)
3 C granulated sugar (1 1/2 C)
1/2 C wheat germ (1/4 C) -- optional
1 C vegetable oil (1/2 C)
4 eggs, beaten (2)
1/3 C water (scant 1/4 C)
2 C grated zucchini (1 C)
1 1/2 C grated carrots (3/4 C) -- optional
1 t lemon juice (1/2 t)
1 C chopped walnuts or pecans (1/2 C) -- optional

Preheat oven to 350 degrees.

In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon, sugar and wheat germ.

In a separate bowl, combine oil, eggs, water, zucchini, carrots and lemon juice.

Mix wet ingredients into dry--by hand is fine--then add nuts and stir in.

Bake in two (one for half recipe) standard loaf pans, sprayed with nonstick spray and the bottoms lined with parchment. Bake one hour or until a tester comes out clean. Can also be baked in 5 mini loaf pans for about 45 minutes.

Pumpkin Nut Bread Machine Bread

This is not a dessert bread. It's very moist and faintly sweet and spicy. You may like it even if you don't like pumpkin.

Choose the loaf that best fits your bread machine size. (Look at the recipes in your machine's instruction manual and see which of the two recipes below has about the same amount of flour.)

Medium Loaf
5 ounces (1/2 cup + 2 Tablespoons) evaporated milk
1/3 cup pureed pumpkin (canned or fresh)
2 cups bread flour
2-1/2 Tablespoons whole wheat flour
1/3 cup finely chopped walnuts (check your manual to see when to add)
1-1/2 Tablespoons brown sugar, packed
1-2 teaspoons pumpkin pie spice
1 teaspoon salt
1-1/2 Tablespoons room-temperature butter, cut in 4 pieces
1-1/2 teaspoons yeast


Large Loaf

8 ounces (1 cup) evaporated milk
1/2 cup pureed pumpkin (canned or fresh)
3 cups bread flour
1/4 cup whole wheat flour
1/2 cup finely chopped walnuts (check your manual to see when to add)
2 Tablespoons brown sugar, packed
2-3 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
2 Tablespoons room-temperature butter, cut in 4 pieces
2 teaspoons yeast

1. Bring all ingredients to room temperature. 
2. Add all ingredients except nuts, in the order listed in your bread machine's manual. If you can't find the manual, add them in the order listed here.The pumpkin should go in at the same time you normally add oil or butter.
3. Add the chopped nuts at the point recommended for your machine, probably after the second kneading cycle. 
4. Bake on the basic bread cycle, on light or medium color setting. 
5. Remove bread from machine and allow to cool for 15 minutes or so before slicing. 

Tips: 

• Never use cold or hot ingredients, or the bread won't rise well. 
• Measure ingredients very precisely. Scoop the flour into a separate measuring cup and sprinkle it into the one you're measuring with. Mound it up high and then level it off with a knife. 
• Do not substitute whole wheat pastry flour for whole wheat flour (in this or any yeast bread recipe). It does not rise well at all. 
• To keep the bread fresh longer, do not preslice it. Just cut off the pieces as you eat them.
• Cool the bread COMPLETELY before storing it. Drape a clean towel over it as it cools, and wrap it in the towel before you put it inside a large Ziploc bag. 
• If the bread is around long enough to go stale, slice the rest of it and freeze it in sandwich bags. It makes great toast.

Pumpkin Milkshake

Warning: This is incredibly tasty and quite possibly addictive. It's like drinking pumpkin pie a la mode.

1/3 cup pumpkin puree (canned or fresh)*
1/4 cup milk
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/16 teaspoon ground cloves
1/16 teaspoon nutmeg
2 Tablespoons brown sugar
2 cups ice cream
2 graham cracker squares (cinnamon is nice)

1. Blend all ingredients except the graham crackers. 
2. Pour into two cups. Crumble the graham cracker squares and sprinkle on top of the milkshakes.

 *A shortcut method is to take a small piece of pumpkin pie (minus the crust) and blend with the milk and ice cream. It's super easy and just as delicious!

How To Roast A Pumpkin Whole

If you're like me, cutting into a rolling pumpkin with a giant knife might make you nervous. Did you know you can roast a pumpkin whole? Afterward, the knife goes through it like it's cutting through butter. Here's how you do it...

Start with a small pumpkin. It might be called a sugar pumpkin or a pie pumpkin. Do NOT use the large pumpkins that you use for jack-o-lanterns; that kind is not as tender or sweet.

1. Lower the top rack to the middle of the oven and preheat to 275 degrees. 
2. Rinse the pumpkin thoroughly in warm water and then dry it with a towel.
3. With a knife, poke several slits around the pumpkin so that the steam can escape. The cuts should be about an inch deep, far enough to pierce the pumpkin flesh. 
4. Rub the bottom of the pumpkin with a bit of olive oil or vegetable oil and set it in a foil-lined cookie sheet.
5. Put the pan in the oven for about 75 to 90 minutes. It may take more or less time based on the size of the pumpkin. Start checking it around 60 minutes. When it's ready, a knife will go through with no resistance. 
6. Let the pumpkin cool for about 10 minutes and then cut it in half. 
7. Carefully scoop out the seeds and set aside for roasting (if desired). Twist the stringy pulp around a fork and remove as much as possible, but try not to cut into the good flesh underneath.
8. Using a large serving spoon, scoop all the flesh out of the skin. Don't worry if some of it feels a little firm or dry or stringy.
9. Using a food processor (chopping blade) or a stick blender, puree the pumpkin until very smooth. 
10. Double over a piece of cheesecloth and put it inside a sieve. Set the sieve over a large bowl. Scoop the puree into the cheesecloth lined sieve and let it sit for 1-2 hours, until no more liquid is dripping out. *
11. Store the drained puree in a covered bowl in the refrigerator. It will keep for about a week. You can freeze it also. 

*Don't skip the draining if you plan to bake with the puree, especially if you're making a pie. A watery puree makes the crust get soggy. Note: You can save the pumpkin water and use it to cook oatmeal, rice, etc. It doesn't add much flavor, but it's very nutritious.

Here are some things to do with the puree. I'll try to post the recipes in the next few days:
pumpkin pie (of course!)
pumpkin chocolate chip cookies
pumpkin milkshake (our favorite!)
pumpkin walnut bread
pumpkin oatmeal
pumpkin pancakes
pumpkin brownies (kind of low fat/low cal)
pumpkin turkey chili

Healthy Chocolate Chip Blueberry Pancakes

This recipe is from the Sneaky Chef cookbook. These taste so fabulous that it's hard to believe they are 100% healthy. Our whole family loves them.

1/2 cup whole wheat pastry flour *
1/4 cup wheat germ
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup blanched, slivered almonds, finely ground in food processor (optional, adds protein)
1/2 cup unsweetened applesauce or grated fresh apple
1/4 cup plain yogurt **
1 teaspoon vanilla extract
2 Tablespoons milk
1 large egg
2 Tablespoons honey or pure maple syrup
1/4 cup chocolate chips and/or 1/4 cup blueberries (fresh or frozen)

* If you don't have whole wheat pastry flour, use plain whole wheat flour, but substitute half of it with all-purpose flour.
** I use fat-free yogurt.

1. Mix together flour, wheat germ, baking powder, salt, and ground almonds. Set aside.
   
2. In another bowl, whisk together applesauce, yogurt, vanilla, milk, egg, and honey or maple syrup.
   
3. Add the wet ingredients to the dry ones and stir just till blended. If batter seems too thick, add a bit more milk.
   
4. Add the chocolate chips and/or blueberries and mix lightly. If using frozen berries, don't thaw them.
5. Butter or spray a large skillet over medium heat. Drop small ladles of batter onto the hot skillet and cook until bottom of pancakes are golden, then flip and cook another 2-3 minutes. (You'll have to peek underneath. This batter is really thick, and it doesn't make bubbles on top to let you know it's ready to flip.)

These freeze very well, and I always make a double batch so we can have pancakes for breakfast all week. Let them cool completely and then freeze them in sandwich bags. To serve, thaw 30 seconds in microwave on defrost setting (30% power), and then toast for one cycle.
--Sarah

Balsamic Vinaigrette Dressing

1/4 cup balsamic vinegar
2 teaspoons brown sugar
1 tablespoon chopped or pressed garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil

Combine the first five ingredients well, then drizzle in the oil gradually. Store in the refrigerator.

I keep our dressing in a Pampered Chef dressing container which has a built-in plunger to mix the oil back into the vinegar.  A shaker bottle also works, but that's pretty messy. The olive oil solidifies in the refrigerator, so you either need to set the bottle on the table about 30 minutes before dinner time, or put it in a big cup of warm water to help it liquefy more quickly.


It's so easy to make my own dressings, and so much tastier, that I no longer buy any salad dressings at all. Try this recipe for Ranch dressing, also.

Ranch Dressing/Dip

Here is a delicious, easy recipe for Ranch dressing. It's probably no less fattening than the kind in the bottle, but it's free of preservatives and artificial flavorings, and it tastes really wonderful. I've stopped buying salad dressings altogether. (I also have a recipe for balsamic vinaigrette.)

1/2 cup sour cream*
1 cup mayonnaise (not Miracle Whip)
1/2 cup buttermilk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
2 tablespoons minced fresh parsley
1 tablespoon dried minced onion

*I use light sour cream.

Mix all ingredients and store in a squeeze bottle (the kind you use for ketchup or mustard). Store in the refrigerator. Keeps about two weeks.

Breakfast Cookies

This one is a slightly modified version of the Breakfast Cookies recipe in "The Sneaky Chef" cookbook. If you get 20 cookies out of the recipe (which I do with a medium cookie scoop) then there are just over 100 calories in each.

3 C whole grain cereal flakes (I use Total)
1/4 C all-purpose flour
1/4 C whole wheat flour
1/4 C wheat germ
1/2 t baking soda
1/2 t salt
1 t ground cinnamon
1 large egg
1/2 C brown sugar
1/4 C canola oil
2 t pure vanilla extract
3/4 C lowfat ricotta cheese
3/8 C cinnamon mini-chips (optional)
cinnamon sugar for dusting

1. Preheat oven to 400 degrees. Line two baking sheets with parchment, or spray with nonstick cooking spray.
2. Gently crush the cereal -- use a rolling pin with the cereal in a zip-top bag, or a few pulses in the food processor, or (my favorite) a whisk in a 2-cup glass measuring cup In any event you should have about 1 1/2 C coarsely crushed cereal.
3. In a medium mixing bowl, whisk together flours, wheat germ, cereal, baking soda, salt and cinnamon.
4. In another bowl, whisk together egg, sugar, oil, vanilla and ricotta.
5. Combine wet and dry ingredients. mixing just enough to moisten the dry ingredients. Stir in the cinnamon chips, if using.
6. Using a 2-tablespoon cookie scoop (or something else to get that much dough) drop onto prepared cookie sheets, leaving about 1 1/2 inches between cookies.
7. Flatten cookies with the back of a fork (I find a plastic one works best -- the dough is sticky). Sprinkle tops generously with cinnamon sugar.
8. Bake 12-13 minutes, until lightly browned.
9. Cool. Cookies should remain slightly soft. Great in lunchboxes or as a snack too!

Natural Disinfectant Spray

This disinfecting solution is green, easy on the nose, and very cheap! Vinegar, tea tree oil, and lemon oil all have antimicrobial properties.

1/4 cup water
1/2 cup white vinegar
10 drops tea tree oil *
6 drops lemon oil *

*Find tea tree oil and lemon oil at Central Market or a health food store. They seem a little expensive, but you only need a tiny bit, so they last forever.

Combine all ingredients in a spray bottle. Spray directly on the surface to be cleaned and wipe with a paper towel or old rag (a greener option).

I use this solution wherever I would use Lysol disinfectant wipes (cleaning the toilet, washing the counter after cutting meat, etc.) I keep my old wash cloths and towels to use as rags. They are actually better for washing windows/mirrors than paper towels--much less streaky. --Sarah

Angel Lush Cake with Pineapple

1 pkg. vanilla instant pudding
1 (20 oz.) can crushed pineapple, undrained
1 C. Cool Whip, thawed
1 prepared Angel food cake
10 small strawberries

Mix dry pudding mix with undrained pineapple in a medium bowl. Gently stir in whipped topping. Cut cake horizontally into 3 layers. Place bottom cake layer, cut side up on a serving plate. Spread 1 1/3 C. pudding mixture onto cake layer; cover with middle cake layer. Spread 1 C. of pudding mixture onto middle layer and top with remaining cake layer. Spread w/remaining pudding mixture. Refrigerate until ready to serve, at least 1 hour.

Servings: 10