Because we all know that a good old "Spring cleaning" never lasts all year... Here's a list of my favorite cleaning products, TRIED AND TRUE, to get you through Spring, Summer, Fall, whatever :) There's no reason to beat around the bush, cleaning can be no fun. Especially when all of it is left to YOU! Although cleaning stinks (literally!), here are some things that will save you time and energy and leave your house looking and smelling fresh!
1. Lysol Power Toilet Bowl Cleaner w/Lime & Rust Remover- This stuff will tackle anything! And with very little scrubbing!
2. Febreze 30 hr. candles- My favorites are Apple Spice & Delight, and Winds & Springtime. These candles really do last 30 hrs. and make your whole house smell amazing. I think I would take them over any other candle or warmer anyday.
3. Mr. Clean w/Febreze Multipurpose Cleaner- I use this in a spray bottle for everyday messes and also LOVE pouring a little bit in with super hot water to mop my floors. It cleans like a charm and leaves everything smelling better too :)
4. Mr. Clean w/Febreze Disinfecting Bath Cleaner- This really gets at the soap scum that I HATE!
5. Good old LIME AWAY!- Nothing is better at making handles, sinks, and faucets crystal clear again. I love this stuff.
6. Lysol Antibacterial Kitchen Cleaner- This is another kitchen cleaner I use for everyday messes that gets the job done.
7. Clorox Anywhere Hard Surface daily sanitizing spray- You can spray this stuff anywhere! This is great for cleaning up any mess because you don't have to worry about spraying something you shouldn't.
8. Pledge Multi Surface- This stuff is awesome! It cleans anything from metal, wood and glass to electronics. I love using it on our tv, dvd player, and computers. Although I still prefer regular pledge on our wood when available... I have used this. It is great at cleaning up dust and dirt, but it lacks the greasy shine of regular pledge :) So I guess it depends what you're going for.
9. Mr. Clean Magic Erasers- Great for getting shoe scuffs and crayon marks off of just about anything.... Need I say more? :)
I am...
- Ashley Ray
- Orem, Utah, United States
- I am a lover of my husband, adorable children, and last but not least food. I first started baking when I was just a little girl. My mom always had an amazing home-cooked meal on the table and she always encouraged me to help. Much of what I know has come from watching her in the kitchen. I used to love to pretend I owned a restaurant and cook things up for my siblings and their friends. Not much has changed :) Now my sweet husband and kids get to be my taste testers. I love exploring new ingredients and am always looking for the best of the best when it comes to recipes. I hope you enjoy the site as much as I do. Through this blog I will share just a few of my favorite things- my passion for child development, my wonderful family, and my love for food :) Happy blogging!
Friday, May 13, 2011
Tuesday, May 10, 2011
Grilled Potatoes & Onions
I found this recipe on allrecipes.com today. I made pork chops tonight and was looking for a way to use up some of the potatoes I have. I am not a huge baked potato fan, so I thought this would be good and different. I adapted the recipe for convenience... I put mine in the oven on broil and placed them on the second rack from the top. I turned them once halfway through and broiled them in foil for a total of 30 minutes. Instead of using butter, I drizzled olive oil on top. They were perfect! I served them with Sage Pork Chops and Strawberry Spinach Salad. The meal was delish! Enjoy :)
Ingredients
4 potatoes, sliced
1 red onion, sliced
1 teaspoon salt
1 teaspoon ground black pepper
4 T. butter
Directions
1.Preheat grill for medium heat.
2.For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
3.Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.
Wednesday, May 4, 2011
Cinco de Mayo!
El Cinco de Mayo is fast-approaching! Here are some of my favorite Mexican dishes. I will admit that I pretty much just usually use this holiday as an excuse to make a delicious mexican feast! Enjoy!
Let's start with the basics....No mexican meal could be complete without a good salsa, pico de gallo, or that fattening and delicious guacamole. Here some I've tried and loved....
Guacamole
This recipe serves 4, so if you're havin' a party, ya better ATLEAST double it up :)
Ingredients
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
Directions
1.In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Seven Layer Dip
This is the family favorite recipe. I'm not quite sure it's actually seven layers... but we can pretend!
Ingredients
2 (16 ounce) cans refried beans
4 avocados (somewhat soft)
2 pkg. guacamole mix
1 (1 ounce) package taco seasoning mix
1 (16 ounce) container sour cream
1 large tomato, chopped
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese
Directions
1.Spread the beans into a 9x13" pan. Make your own homemade quacamole or make guacamole using the 4 avocados and 2 guacamole mixes. Spread over the refried beans.In a medium bowl, blend the taco seasoning mix and sour cream.
2. Spead the sour cream mixture on top of the guacamole.
3.Top the layers with tomatoes, olives and cheese.Refrigerate and enjoy!
Salsa
My husband and I tried this out for the first time about a month ago. I LOVED it and so did everyone else that scarfed it down! I went home with nothing left! I used my blender rather than a food processor and it worked just fine.
Ingredients
2 (14.5 ounce) cans stewed tomatoes(drained)
1/2 onion, finely diced
1 teaspoon minced garlic
1/2 lime, juiced
1 teaspoon salt
1/4 cup canned sliced green chiles, or to taste
3 tablespoons chopped fresh cilantro
Directions
1.Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.
Pico de Gallo
Most of the time I would be completely content with this, and only this, and a bag of chips. YUM!
Ingredients
1 medium tomato, diced
1 onion, finely chopped
1/2 fresh jalapeno pepper, seeded and chopped
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
1.In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.
Black Bean Enchiladas
submitted by Brittany from www.www.thesisterscafe.com
I made these for us about 2 months ago. I loved them! They were a good change from my regular chicken enchiladas. Enjoy!
Flour tortillas
shredded Colby Jack cheese
Sauce:
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1/2 cup shredded cheese (or more if desired…which I usually do!)
juice from canned tomatoes and chilies
Mix in separate bowl:
2 cups cooked chicken, cubed or shredded
1 can (14.5 oz) diced tomatoes and chilies, drained
1 can (15 oz) black beans, drained and rinsed
Spread a spoonful of sauce onto a flour tortilla. Top with chicken mixture and another spoonful or two of sauce. Roll up and line in 9×13 inch baking dish that has been lightly sprayed with cooking oil spray. Top enchiladas with rest of sauce and desired amount of cheese (I use about 1 1/2 cups). Bake at 350 degrees for 20 to 30 minutes.
Let's start with the basics....No mexican meal could be complete without a good salsa, pico de gallo, or that fattening and delicious guacamole. Here some I've tried and loved....
Guacamole
This recipe serves 4, so if you're havin' a party, ya better ATLEAST double it up :)
Ingredients
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
Directions
1.In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Seven Layer Dip
This is the family favorite recipe. I'm not quite sure it's actually seven layers... but we can pretend!
Ingredients
2 (16 ounce) cans refried beans
4 avocados (somewhat soft)
2 pkg. guacamole mix
1 (1 ounce) package taco seasoning mix
1 (16 ounce) container sour cream
1 large tomato, chopped
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese
Directions
1.Spread the beans into a 9x13" pan. Make your own homemade quacamole or make guacamole using the 4 avocados and 2 guacamole mixes. Spread over the refried beans.In a medium bowl, blend the taco seasoning mix and sour cream.
2. Spead the sour cream mixture on top of the guacamole.
3.Top the layers with tomatoes, olives and cheese.Refrigerate and enjoy!
Salsa
My husband and I tried this out for the first time about a month ago. I LOVED it and so did everyone else that scarfed it down! I went home with nothing left! I used my blender rather than a food processor and it worked just fine.
Ingredients
2 (14.5 ounce) cans stewed tomatoes(drained)
1/2 onion, finely diced
1 teaspoon minced garlic
1/2 lime, juiced
1 teaspoon salt
1/4 cup canned sliced green chiles, or to taste
3 tablespoons chopped fresh cilantro
Directions
1.Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.
Pico de Gallo
Most of the time I would be completely content with this, and only this, and a bag of chips. YUM!
Ingredients
1 medium tomato, diced
1 onion, finely chopped
1/2 fresh jalapeno pepper, seeded and chopped
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
1.In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.
Black Bean Enchiladas
submitted by Brittany from www.www.thesisterscafe.com
I made these for us about 2 months ago. I loved them! They were a good change from my regular chicken enchiladas. Enjoy!
Flour tortillas
shredded Colby Jack cheese
Sauce:
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1/2 cup shredded cheese (or more if desired…which I usually do!)
juice from canned tomatoes and chilies
Mix in separate bowl:
2 cups cooked chicken, cubed or shredded
1 can (14.5 oz) diced tomatoes and chilies, drained
1 can (15 oz) black beans, drained and rinsed
Spread a spoonful of sauce onto a flour tortilla. Top with chicken mixture and another spoonful or two of sauce. Roll up and line in 9×13 inch baking dish that has been lightly sprayed with cooking oil spray. Top enchiladas with rest of sauce and desired amount of cheese (I use about 1 1/2 cups). Bake at 350 degrees for 20 to 30 minutes.
Ashley's Oatmeal Cookies
So... I know that we are over the whole oatmeal cookie thing but I decided to make some for my father-in-law last night and decided to combine a few of my favorites to create one that he in particular would love! Flint is funny with cloves and since I KNEW he would be sneaking more than a few.... I decided to cut down on the cloves and add a little nutmeg. These were AMAZING! I overbaked mine a little so I would stick to 10-11 minutes if you are making cookies using a rounded tablespoon. Enjoy!
Ingredients
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/8 teaspoon ground cloves
1/8 tsp. nutmeg
1/2 teaspoon salt
3 cups rolled oats
1 cup chopped walnuts
2 c. milk chocolate chips
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, nutmeg, and salt; stir into the sugar mixture. Stir in the oats, nuts, and chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3.Bake 10 to 12 minutes until light and golden. Do not overbake. Cookies may look a tad underdone. Let them cool a minute before removing from cookie sheets to cool completely. Store in airtight container. Makes 6 dozen small cookies or 3 dozen big ones! YUM!
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