DIY Pedicure at Home - Listerine Foot Soak - Callus Remover

Seriously?

Who thinks of this stuff?

I mean who sits around thinking "I wonder what would happen if I put banana on my face? 

Would it work like botox?"   

i.e.: Banana Botox Mask

Or "what if I soak my feet in Listerine? -- will they not only be minty fresh, but callus free?"

I'm not sure who thinks of it, but I am here to tell you that when it works?

AWESOME!!

I am the queen of going barefoot.

I go from Ugg boots to barefoot, and vice versa.

If I'm not in my running shoes, that's me.

I am not going to gross you about with foot talk, though, because honestly, feet totally gross me out.

I mean, even my kids'.

Once they get past that cute little kissable baby foot, and start running around and getting sticky, they can kinda just keep them to themselves.

It took me a whole lot of years to even go get a pedicure somewhere, because the thought of someone wanting to TOUCH my feet? gross.

Now, I got over that, and I do love to get pedicures, but I'm not crazy about the expense.

I reserve it for a treat a couple of times a year.

So, in between, I do my own, because I HATE to not have my toenails polished.

When I ran across countless posts of foot scrubs, I thought I would give this one a whirl over the winter.

And by golly, it works!

(you'll have to trust me on this though, and try it for yourself, because I am so not putting a photo of my feet on the world wide web. again, gross.)

Listerine Foot Soak (Callus Remover)

1/2 cup Listerine (I used blue but any will work)

1/2 cup white vinegar

1 cup warm water

Combine ingredients in a shallow pan or basin. Soak your feet for 15 minutes.

With a brush or pumice rub the dead skin right off. I usually just hop in the shower for this part.

The blue Listerine will turn your feet blue, but it comes right off in the shower while you're removing skin.

Apply lotion.

Voila!

It REALLY works great.

Banana Botox

Brownie Bites with Rolos

I am so excited to post my first recipe as a new member of The Secret Recipe Club!

They made my time as a "first timer" an easy one when they gave me a fabulous blog called

Deb's page is one tummy rumbling, lip licking recipe after another.

I have to say, it was hard to choose!

I already have plans to make her Irish Cream Flavored Popcorn as well as Lemon Supreme Desserts,

but of course when it came right down to it, Chocolate was the direction I went in!!

We are BIG fans of brownies around here, and when I saw these with Rolos? I said Oh Yeah!

I'll let you in on a little secret.  I had been wanting one of these pans, and this was the PERFECT reason to treat myself! 

mmmm... the inside

Brownie Bites with Rolos

Cooking on the Front Burner

Brownies:

1 box brownie mix

package of Rolos, I used mini baking ones

Frosting:

3 Tablespoons unsweetened cocoa powder

2 Tablespoons melted butter

1 1/2 cup powdered sugar

3 Tablespoons warm water

1/2 Teaspoon vanilla

Caramel Sauce for drizzling

Preheat oven to 325 degrees and prepare brownie pan with butter or non-stick cooking spray.

Prepare brownie mix according to box instructions.

Fill sections about 2/3 of the way full, and place a Rolo in the center.

Mine made about 18, so I baked these and then when they cooled made another batch. (yay for me!)

Bake for about 25 minutes or until done.  If you use the toothpick inserted in the center trick, avoid that gooey Rolo! ;)

Cool in pan for about 10 minutes, then on a rack the rest of the way.

Make your frosting, and dip the tops of the brownies into the frosting, and place on a rack or waxed paper to set.

Drizzle with caramel sauce.

Enjoy!

I didn't have any caramel, so I made my own Salted Caramel Sauce and it was perfect on them!

An InLinkz Link-up

Homemade Salted Caramel Sauce

I like to think of this recipe as a bonus.

I am going to share a super yummy recipe with you first thing in the morning, You'll have to wait and see what it is, but it needed to be topped with caramel sauce.

Guess what?

Didn't have any.

I seriously am at the grocery 6 days a week it seems, and I wasn't going!

So, I did a google search to look up recipes for caramel sauce.

Looked at a couple then happened upon this one from Sally's Baking Addition -- I love her website, and knew this was the one I wanted to try.

Even better, it was for salted caramel.

Love that sweet and salty combo...and knew this would be perfect!

And it WAS!!

I said it was a bonus?

Well, I hadn't planned on sharing a recipe today, but when I posted the ooey gooey picture on my facebook page and a bunch of people wanted to lick their screen... so I had an unexpected recipe share.

bonus.

 I can add the link to this recipe on the one I am posting tomorrow?

bonus.

I can stir a little of this into a coffee? Bonus.

Top some ice cream with it? Bonus.

Dip apples in it? Bonus.

Share it with you? B-O-N-U-S!!

Here it is!!

Homemade Salted Caramel Sauce

sally's baking addiction

1 cup sugar

6 Tablespoons Butter, cut in 6 slices

1/2 cup heavy cream

1 Teaspoon sea salt

In a heavy saucepan over medium heat, heat sugar, stirring constantly. Sugar will begin to clump, keep stirring.

Sugar will begin to melt and turn a pretty amber color.

Add the butter, and keep stirring until it's melted and incorporated.

Slowly drizzle the cream into the mixture.  Because of the difference in the temperature of the cream and butter/sugar mixture it will bubble and pop.  Allow to boil for 1 minute.

Remove from heat and stir in sea salt.

Cool before using in recipes.

Store in an air tight container in the refrigerator for up to 2 weeks.

(if it could seriously last that long!)

Lick your sticky fingers. Bonus!

Pat yourself on the back for staying home from the store!

Enjoy!

Lemonade Cupcakes with Raspberry Filling

My kids go to a Catholic school close to where we live.

When it comes to teachers, I can tell you that we have hit the jack pot.

They work hard, and truly care about our kiddos.

That's apparent when your kids are constantly telling you something about what one of them did that was "so nice" or "SO funny!"

Most of the teachers that my kids have had know that I have this blog, some that love to cook follow it.

I try to incorporate something homemade into my gifts throughout the year, and I hope they like it as much as they seem to.

Last week was Teachers Appreciation week at school, and as a room mom, we help out by watching over their classes while they attend their special staff luncheon. 

I am on a food committee at church and at school, and always sign up for baked goods etc when needed.

I had made my Chocolate Mint Candy Cookies for their luncheon.

The theme of the week was Candy Land, the school was decorated SO DARN CUTE! So, I thought these cookies would go with the theme.

When I was leaving after lunch, one of the teachers told me they asked the moms serving lunch which of the baked goods I had made because that was what she was eating.

That, to me, was one of the biggest compliments I have ever received.

It has continued to make my heart smile every time I think of it.

Ironically, they were going to have some more baked goods of mine the next day, and they didn't even know it.  The school librarian had contacted me about making cupcakes for the computer teacher's birthday.  They were having a staff meeting, and she wanted to surprise her with cupcakes for her birthday the following week.  So, she ordered 60 cupcakes for yesterday.

She wanted Chocolate Cupcakes with Butter Cream.

I mentioned my Lemonade Cake with Blueberry Filling and said we could switch up the filling if she wanted, and she thought raspberry was a good option, that was how these little beauties were born.

Then she let me decide on the third one.

I had been wanting to try a recipe for this Strawberry Cream Cake for a while and so I made these Fresh Strawberry Cupcakes.

All of them were a hit! I have been showered with compliments and love from many of the staff.

Thank you for letting me be a part of the party!

Lemonade Cupcakes with Raspberry Filling

Filling (make 24 hours before the cake)

1 - 12 ounce package frozen raspberries

1/2 cup water

zest and juice of 1 lemon (about 2 T of each)

1/4 cup sugar

2 Tablespoons of cornstarch dissolved in 2 Tablespoons of water 

In a saucepan bring water and raspberries to a boil, reduce and simmer for about 10 minutes, stirring occasionally. Strain the seeds out, and return sauce to saucepan, add sugar, lemon juice and zest and simmer for another 5 minutes or so.  Add cornstarch/water mixture and simmer and stir until it thickens.  About 5 minutes more. Place in refrigerator for 24 hours to set.

Cake:

1 - 15.25 ounce box white cake mix

3/4 cup frozen concentrate lemonade

1/2 cup water

4 egg whites

1/3 cup vegetable oil

a couple drops of yellow food coloring, optional

Preheat oven to 350 degrees, and line cupcake pan with liners.

Stir ingredients together until incorporated and then beat for 2 minutes.  Fill cupcake liners about 2/3 full.

Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean.

Cool.

Frosting:

6 cups powdered sugar

2 sticks salted butter

3-4 Tablespoons of Lemonade concentrate.

yellow food coloring 

Fresh Raspberries

Beat butter until creamy.  Add half of the powdered sugar and mix in, add the rest and the lemonade, mix until incorporated and beat until fluffy.  Add a couple of drops of yellow food coloring until desired color is achieved.

With a knife make a small hole in the middle of the cupcake, and save those little pieces to munch on later. ;)

Fill that hole with raspberry filling.

Pipe frosting onto cupcakes and top off with a fresh raspberry.

Store in the fridge.

or box them up and deliver them to some Top Notch Teaching Staff!

Makes about 20 cupcakes.

Recipes for the other two cupcakes coming soon!

Egg & Hash Brown Breakfast Pie

It varies whether we go to church on Saturday nights, or Sunday mornings in our house.

If we go on Sundays we always go to brunch afterward, but if we go on Saturdays, that means we have brunch at home, in our PJs,  because we slept in!

It varies what we make, sometimes it's just eggs and bacon, other times, I try something new.

This was one of those weekends.

My kids LOVE hash browns,

pair them with bacon and I have hit a home run!

I wanted to make some sort of a breakfast casserole, but so many of them I have made that are tried and true, are make ahead.

Well it was 10 AM and we wanted to eat it sooner than later, so  I experimented.

This is what came of it.  A pie with a hash brown crust, filled with bacon, eggs, bread crumbs, onion and Swiss cheese.

Egg & Hash Brown Breakfast Pie

4 cups hash brown potatoes, defrosted

1/2 cup green onion, sliced

2 Tablespoons butter

1 pound bacon, cooked and crumbled

4 cups Italian or French bread, cubed without crust

1 1/4 cup cream (substitute milk if need be)

4 eggs

1/2 teaspoon salt

1/4- 1/2 teaspoon pepper

1 Tablespoon Dijon Mustard

2 cups Swiss cheese, shredded

Preheat oven to 350 degrees. Spray a 9" deep dish pie plate with non-stick cooking spray.

Cook and crumble bacon into fairly large pieces.

Melt butter in a skillet over high heat.  Add hash browns and onions and cook for about 5 minutes. 

Press into bottom and sides of pie pan.

Place bread crumbs in next and top with bacon.

In a bowl, whisk together eggs, cream salt, pepper and Dijon mustard.

Pour over breadcrumbs and bacon.

Top with Cheese.

The next time I make this I am going to mix the cheese into the egg mixture.  

I felt it got a litter browner than I wanted, but still tasted fantastic!

Bake for 25 minutes, or until golden brown on top and egg is set.

Let sit for 5 minutes before cutting.

Shared at: Kitchen Dreaming: Weekend Social

Shrimp Pad Thai Wonder Pot

A couple of weeks ago I tried a dish that I had been wanting to for some time now called 

The Italian Wonder Pot.

Ever see the commercials for V8?

The ones where they smack themselves in the head?

That's how I felt after I had made this so simple, so delicious meal for the first time!

WHY?!?!?

Why, had I waited SO LONG?!?!

Well, it only got me to thinking more and more about how to switch it up, how to make other versions.  

I looked on Pinterest, and on google to see what I could see and both of them made me thinking 

THAI!

I found this original recipe for One Pot Wonder Thai Peanut Pasta at apronstringsblog.com

Then after I looked a bit, I found another blogger, Hungry Hannah, that switched up this same recipe and made it her own, she called it Easy One-Pot Pad Thai.  I pretty much looked at both of them, and used a little of each.

You don't need to add meat to this at all, but I love shrimp in my pad Thai, so I went that route.
You could also add chicken if you wanted, or just leave it the way it is!

Shrimp Pad Thai Wonder Pot

12 ounces linguine pasta

32 ounces of chicken stock (or vegetable)

1 medium sized onion, sliced

4 cloves garlic, minced

1/2 cup water

1 red bell pepper, sliced (about 1- 1 1/2 cups)

1 1/2 cups matchstick carrots (I bought a bag of already shredded carrots, worked great!)

1 Tablespoon ginger paste, or the same fresh grated

tops of 3 green onions (shallots), divided

1 1/2 cup salted roasted peanuts, slightly chopped, divided

1 pound shrimp, cleaned, optional

1 cup cilantro, slightly chopped, divided

1/2- 1 cup bean sprouts

2 Tablespoons soy sauce

2 Tablespoons Peanut Butter

1/2 teaspoon red pepper flakes (more if your prefer it spicier) 

1 1/2 Tablespoons honey

1 teaspoon sesame oil

1 1/2 teaspoons red curry paste

2 Tablespoons fresh squeezed lime juice

Fresh lime, sliced for serving

In a large pot, pour water and chicken stock.

To this add the following: pasta, onion, garlic, bell pepper,  carrots,  3/4 of both shallots and cilantro, (reserve some for serving) 1 cup of peanuts, (reserve rest for serving) soy sauce, peanut butter, red pepper flakes, honey, sesame oil, curry paste and lime juice.

Place lid on pot and turn on high.  Let it come to a boil, give it a stir, and reduce to a simmer.

Cover and cook for about 6 minutes.

(stir every couple minutes, so nothing sticks.)

Dump in shrimp and bean sprouts, stir and cover, let it cook for about 6 minutes more, until shrimp are steamed, and pasta is cooked.

There will be a small amount of sauce in the bottom.

Serve topped with remaining shallots, cilantro and peanuts, with a lime slice to squeeze if desired.

If you are adding chicken, you would most likely want to add it at the beginning to make sure it's cooked properly.  I have not tried it with chicken, but if I do, I will amend this recipe.

Enjoy!


Shared at Marvelous Monday Link Up at Cooking on the Front Burner

Strawberry Sour Cream Crumb Pie Bars

You may have heard me mention once or a hundred times, that I would pick pie over cake any 'ol day.

But sometimes, pie is hard to take somewhere.

In most cases, it requires a plate and fork...

In some cases is served "a la mode"...

and these are good things, 

but when I am asked to make something like "bars" for food committee for school or church, I want to leap beyond the brownie, or the cookie bar...

and jump right into pie!

That's why these are the best of both worlds.

Tastes like pie, no need for ice cream with that yummy (almost cheesecake like) sour cream filling, and you can eat them (almost effortlessly) with your hands.

And, guess what? If you don't want them to be Strawberry, make them any 'ol flavor your little heart desires!

Personally, my next plan for these is to make them cherry... drool.

But for now, I am going to share the recipe for these beauties:

Strawberry Cream Cheese Crumb Pie Bars

recipe adapted from: the recipe critic

Crust:

1 stick butter, melted, and cooled to room temperature

1 1/2 cup flour

1/2 cup brown sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Filling:

About 3/4 of a 20 ounce can strawberry pie filling, can substitute other fruits

1/2 cup sour cream 

1/4 cup sugar

1 Tablespoon flour

1 egg

1/2 teaspoon vanilla 

Melt butter in microwave and set aside to cool to room temperature.

Preheat oven to 375 degrees.

Line an 8x8 square pan with either non-stick foil or parchment paper sprayed with non-stick cooking spray.

To make the crust, whisk together the flour, brown sugar, baking soda, baking powder and salt.  Pour in the melted butter, mix making sure to completely incorporate the butter, dough will be crumbly.

Reserve 1/4 of your crust mixture, and press the other 3/4 firmly into the bottom of your pan. Set aside.

For the filling, mix together the sour cream, sugar, 1 Tablespoon flour, egg and vanilla.

Pour over the crust and smooth out.

Spoon strawberry filling over the top, and gently swirl with the sour cream mixture.

Sprinkle with the remaining crust and bake for 25 minutes or until golden brown

Cool in the refrigerator, cut and serve.

Can be stored in the refrigerator for up to 3 days.

Shared at Munching Mondays - At Nibbles by Nic