Mission Organization: Week 39 - Stubborn Laundry Stains

No, I'm not a research scientist, but I sure have tested a lot of laundry stain removers throughout the years. At my house my family has always seen it as their mission to supply the stains, and I see it as my mission to remove them. Recently I even had the opportunity to remove some tough stains from my grandson's school uniform pants.

It seems that my grandson only grew a little taller between third and fourth grades, and his khaki uniform pants from last year would all still fit him for this school year with a little hem adjustment. But on closer inspection, every pair had ground in dirt and grass stains on the knees from the school playground. The hems could be easily taken care of, but would those nasty old stains ever come out?

I decided to pull out the big guns of laundry stain removal. According to Modern Day Moms, a great laundry pre-treatment for stains is 1 part original blue Dawn dishwashing soap mixed with 2 parts hydrogen peroxide. I wasn't sure this would work on stains this old, but I gave it a try.

The stains were large and unsightly on the light colored khakis.

The darker colored pants were harder to photograph, but they have stains on both knees as well. These two pairs are just examples of what all the pairs looked like.

The stains didn't come out the first time I washed the pants, but miraculously, they did come out!

I sprayed the stains with the mixture and let it soak in really well before washing as usual, and repeated the process several more times. I'm very happy with the results I got from this homemade stain remover, and I'll be keeping a bottle of this mixture on the washer so I can keep on fulfilling my stain removal mission in life!





The opinions stated in this post are my own. I have no relationship with the manufacturers of the products mentioned in this post, and I have received no compensation from them.




This post was shared with:
Creative Juice Thursday

No, I'm not a research scientist, but I sure have tested a lot of laundry stain removers throughout the years. At my house my family has always seen it as their mission to supply the stains, and I see it as my mission to remove them. Recently I even had the opportunity to remove some tough stains from my grandson's school uniform pants.

It seems that my grandson only grew a little taller between third and fourth grades, and his khaki uniform pants from last year would all still fit him for this school year with a little hem adjustment. But on closer inspection, every pair had ground in dirt and grass stains on the knees from the school playground. The hems could be easily taken care of, but would those nasty old stains ever come out?

I decided to pull out the big guns of laundry stain removal. According to Modern Day Moms, a great laundry pre-treatment for stains is 1 part original blue Dawn dishwashing soap mixed with 2 parts hydrogen peroxide. I wasn't sure this would work on stains this old, but I gave it a try.

The stains were large and unsightly on the light colored khakis.

The darker colored pants were harder to photograph, but they have stains on both knees as well. These two pairs are just examples of what all the pairs looked like.

The stains didn't come out the first time I washed the pants, but miraculously, they did come out!

I sprayed the stains with the mixture and let it soak in really well before washing as usual, and repeated the process several more times. I'm very happy with the results I got from this homemade stain remover, and I'll be keeping a bottle of this mixture on the washer so I can keep on fulfilling my stain removal mission in life!





The opinions stated in this post are my own. I have no relationship with the manufacturers of the products mentioned in this post, and I have received no compensation from them.




This post was shared with:
Creative Juice Thursday

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Pumpkin Oat Bars

It's fall! Although it feels much like summer today in Minnesota, it is technically fall according to the calendar, so it is technically time to cook and bake with pumpkin!!!

These bars are really delicious - especially for folks who (unlike me) don't love pumpkin overload. There's a nice balance of sweet, oatey crust, creamy pumpkin filling and crunchy pecan topping. I took the whole pan to my bible study group and there were no leftovers! So that's a great endorsement.

To make the crust, combine the cake mix and the oats in a large bowl.

Stir to combine, then take out 1 cup of this mixture and place in a small bowl and set aside. This will be for the topping.

To the remaining cake mix and oats in the big bowl, add honey,

melted butter,

and water. Stir well to form the crust, then pat it into a greased 9x13 pan.

For the filling, in a large bowl, combine the pumpkin, cream cheese, brown sugar,

milk, maple syrup, cinnamon, vanilla, allspice and cloves and beat with a mixer until blended. Add the eggs

and beat on low speed just until combined. Pour the filling over the crust. For the topping, add the chopped pecans (you could also use walnuts if you prefer) to the reserved cake mix and oats in the small bowl.

Pour the melted butter over

and mix with a fork until the crumbs are moistened. Sprinkle the topping over the filling.

Bake for about 30 minutes or until the edges are lightly browned. Let cool completely on a wire rack.

Welcome, fall!

One year ago: Teriyaki Pork Tenderloin
Two years ago: Green Beans with Pine Nuts
Three years ago: Beef with Broccoli


Get more ideas at Full Plate Thursday, Something Swanky, Recipe Box, Thursday's Treasures, Tastetastic Thursday, Foodie Friday, Food on Fridays, Friday Food, Foodtastic Friday, Foodie Friday (#2).

Pumpkin Oat Bars

1 package golden butter cake mix (or yellow)
2 1/2 cups oats
7 Tbsp. butter, divided
3 Tbsp. honey
1 Tbsp. water
1 - 15 oz. can pumpkin
4 oz. reduced-fat cream cheese
1/4 cup milk
3 Tbsp. brown sugar
2 Tbsp. maple syrup
1 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. allspice
1/4 tsp. ground cloves
2 eggs
1/2 cup chopped pecans

In a large bowl, combine cake mix and oats; set aside 1 cup for topping. Melt 5 Tbsp. of butter, and add it along with the honey and water to the remaining cake mixture. Press onto the bottom of a greased 9x13 baking pan.

For filling, in a large bowl, beat the pumpkin, cream cheese, milk, brown sugar, maple syrup, cinnamon, vanilla, allspice and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. In a small bowl, combine the pecans, 2 Tbsp. of melted butter and reserved cake mixture; sprinkle over filling.

Bake at 350 for 30-35 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars. Store in refrigerator. Makes 24-30 bars.

It's fall! Although it feels much like summer today in Minnesota, it is technically fall according to the calendar, so it is technically time to cook and bake with pumpkin!!!

These bars are really delicious - especially for folks who (unlike me) don't love pumpkin overload. There's a nice balance of sweet, oatey crust, creamy pumpkin filling and crunchy pecan topping. I took the whole pan to my bible study group and there were no leftovers! So that's a great endorsement.

To make the crust, combine the cake mix and the oats in a large bowl.

Stir to combine, then take out 1 cup of this mixture and place in a small bowl and set aside. This will be for the topping.

To the remaining cake mix and oats in the big bowl, add honey,

melted butter,

and water. Stir well to form the crust, then pat it into a greased 9x13 pan.

For the filling, in a large bowl, combine the pumpkin, cream cheese, brown sugar,

milk, maple syrup, cinnamon, vanilla, allspice and cloves and beat with a mixer until blended. Add the eggs

and beat on low speed just until combined. Pour the filling over the crust. For the topping, add the chopped pecans (you could also use walnuts if you prefer) to the reserved cake mix and oats in the small bowl.

Pour the melted butter over

and mix with a fork until the crumbs are moistened. Sprinkle the topping over the filling.

Bake for about 30 minutes or until the edges are lightly browned. Let cool completely on a wire rack.

Welcome, fall!

One year ago: Teriyaki Pork Tenderloin
Two years ago: Green Beans with Pine Nuts
Three years ago: Beef with Broccoli


Get more ideas at Full Plate Thursday, Something Swanky, Recipe Box, Thursday's Treasures, Tastetastic Thursday, Foodie Friday, Food on Fridays, Friday Food, Foodtastic Friday, Foodie Friday (#2).

Pumpkin Oat Bars

1 package golden butter cake mix (or yellow)
2 1/2 cups oats
7 Tbsp. butter, divided
3 Tbsp. honey
1 Tbsp. water
1 - 15 oz. can pumpkin
4 oz. reduced-fat cream cheese
1/4 cup milk
3 Tbsp. brown sugar
2 Tbsp. maple syrup
1 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. allspice
1/4 tsp. ground cloves
2 eggs
1/2 cup chopped pecans

In a large bowl, combine cake mix and oats; set aside 1 cup for topping. Melt 5 Tbsp. of butter, and add it along with the honey and water to the remaining cake mixture. Press onto the bottom of a greased 9x13 baking pan.

For filling, in a large bowl, beat the pumpkin, cream cheese, milk, brown sugar, maple syrup, cinnamon, vanilla, allspice and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. In a small bowl, combine the pecans, 2 Tbsp. of melted butter and reserved cake mixture; sprinkle over filling.

Bake at 350 for 30-35 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars. Store in refrigerator. Makes 24-30 bars.

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Homemade Garlic Croutons

Last week I baked bread twice, so I had more bread than I needed. I decided to use up some of the extra bread to make homemade croutons. Any kind of bread that you like can be used to make croutons. The one that I used this time was the Healthy Whole Wheat Bread. If you have made croutons before, then you already know how easy they are and how little time they take to make, and there is just something special about having them homemade too!

Print Recipe

Homemade Garlic Croutons

8 cups bread cubes

3 tablespoons olive oil

1/2 teaspoon garlic salt

1 teaspoon dried parsley flakes

Preheat oven to 300 degrees F. Prepare a large sheet pan by lining with aluminum foil. Trim the crusts off bread slices and cut into cubes to make about 8 cups. In a small dish, combine olive oil, garlic salt, and parsley flakes; mix together. Drizzle olive oil mixture over the bread cubes and and toss together until evenly coated. Spread the bread cubes in a single layer on the prepared pan. Bake in preheated oven for 15 minutes, then stir to turn cubes over. Return to oven for an additional 15 - 20 minutes, or until croutons are crispy and browned.

Trim crusts off the bread and cut into cubes.

Drizzle the bread cubes with a mixture of olive oil, garlic salt, and parsley flakes.

Bake until crispy and browned, about 30 - 35 minutes. I love these to top a salad, but I also find myself snacking on them too. If there are any leftovers they can be stored in a zip lock bag.



This recipe was shared with:
Full Plate Thursday

Last week I baked bread twice, so I had more bread than I needed. I decided to use up some of the extra bread to make homemade croutons. Any kind of bread that you like can be used to make croutons. The one that I used this time was the Healthy Whole Wheat Bread. If you have made croutons before, then you already know how easy they are and how little time they take to make, and there is just something special about having them homemade too!

Print Recipe

Homemade Garlic Croutons

8 cups bread cubes

3 tablespoons olive oil

1/2 teaspoon garlic salt

1 teaspoon dried parsley flakes

Preheat oven to 300 degrees F. Prepare a large sheet pan by lining with aluminum foil. Trim the crusts off bread slices and cut into cubes to make about 8 cups. In a small dish, combine olive oil, garlic salt, and parsley flakes; mix together. Drizzle olive oil mixture over the bread cubes and and toss together until evenly coated. Spread the bread cubes in a single layer on the prepared pan. Bake in preheated oven for 15 minutes, then stir to turn cubes over. Return to oven for an additional 15 - 20 minutes, or until croutons are crispy and browned.

Trim crusts off the bread and cut into cubes.

Drizzle the bread cubes with a mixture of olive oil, garlic salt, and parsley flakes.

Bake until crispy and browned, about 30 - 35 minutes. I love these to top a salad, but I also find myself snacking on them too. If there are any leftovers they can be stored in a zip lock bag.



This recipe was shared with:
Full Plate Thursday

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English Muffin Bread

I love English muffins. My mom usually has english muffin bread on hand when I visit, and I have found that I love that, too. What's not to love? Lots of crinkly pockets to soak up peanut butter or jam, a nice crunchy texture that is still a little soft on the inside, did I mention the melty peanut butter? I saw this recipe a while back, and knew I would want to try it.

When I had a lazy Sunday afternoon, I jumped at the opportunity. And I'm so glad I did. I scarfed down a couple pieces soon after it was out of the oven, and then looked forward to breakfast! I think I might have even had dreams about this bread. It's that good.

This makes two loaves; you can put one in the freezer if you can't eat it right away. The loaf will stay good on the counter for a couple days, but it probably won't last that long!

In addition to making outrageously good toast, this bread is super fantastic for grilled cheese! Make some!

Start by proofing the yeast. In a large measuring cup, measure out 1 cup warm water, then add the yeast

and the sugar. Give this a quick stir, then let it sit for about 10 minutes or until nice and foamy, like this:

(A note on yeast: if you're using instant yeast, you can skip this step. Just combine the yeast, all the water, sugar, salt and half the flour in a large bowl. I use active yeast because I can buy it at Costco in bulk for about 1/100 of the price of instant in the grocery store!)

Meanwhile, measure out 3 cups of flour and combine in it in a large mixing bowl with the salt.

Once the yeast is foamy, add it to the flour mixture.

Add the remaining water, then stir or mix with the mixer. Add the remaining flour and mix again. The dough will be very sticky. Cover with a dishtowel and allow the dough to rise til about doubled in size. Then stir down with a wooden spoon.

Grease up your hands liberally, then divide the dough and put it into two greased loaf pans.

Cover the pans with the dishtowel and let rise again.

Bake for about 30 minutes or until the bread is golden.

Remove the bread from the pans immediately cover the tops with butter.

Let cool, then toast, grill, or enjoy this bread plain. It's delicious no matter the preparation!

One year ago: Peach Coffeecake
Two years ago: Poppyseed Bread
Three years ago: Roasted Cauliflower

Find more great recipes at Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasteful Tuesdays, Tuesday Talent Show, Hearth & Soul, Cast Party Wednesday, What's Cooking Wednesday, Whatcha Whipped Up Wednesday.

English Muffin Bread

2 3/4 cups very warm water
1 1/2 Tbsp. active dry yeast
1 Tbsp. salt
1 1/2 Tbsp. sugar
5 3/4 cups flour
1 tsp. butter

In a 4-cup measuring cup, combine the yeast, 1 cup of the water and the sugar. Stir briefly then let sit for 10 minutes or so until it gets foamy. (This is called "proofing" the yeast. If you're using instant yeast, you don't need to do this step. Just combine all the ingredients in a large mixing bowl.)

In a large bowl, combine the remaining water, 3 cups of the flour and salt. Mix. Add the remaining flour and mix again. The dough will be very, very sticky. Cover the bowl with a dishcloth and let the dough rise until doubled. Stir down the dough with a wooden spoon.

Divide the dough between two well greased loaf pans. Cover the loaves with the dishtowel and let the bread rise until doubled in size.

Bake at 350 degrees for 25-30 minutes until lightly golden brown on top. Remove from the oven and turn the bread out onto a cooling rack. Spread the butter on the tops of the loaves while they are still warm.

Store the bread in a ziploc bag on the counter for several days, or wrap in plastic wrap and place in a ziploc freezer bag to freeze and enjoy later. Makes 2 loaves.

Recipe Source: Mel's Kitchen Cafe

I love English muffins. My mom usually has english muffin bread on hand when I visit, and I have found that I love that, too. What's not to love? Lots of crinkly pockets to soak up peanut butter or jam, a nice crunchy texture that is still a little soft on the inside, did I mention the melty peanut butter? I saw this recipe a while back, and knew I would want to try it.

When I had a lazy Sunday afternoon, I jumped at the opportunity. And I'm so glad I did. I scarfed down a couple pieces soon after it was out of the oven, and then looked forward to breakfast! I think I might have even had dreams about this bread. It's that good.

This makes two loaves; you can put one in the freezer if you can't eat it right away. The loaf will stay good on the counter for a couple days, but it probably won't last that long!

In addition to making outrageously good toast, this bread is super fantastic for grilled cheese! Make some!

Start by proofing the yeast. In a large measuring cup, measure out 1 cup warm water, then add the yeast

and the sugar. Give this a quick stir, then let it sit for about 10 minutes or until nice and foamy, like this:

(A note on yeast: if you're using instant yeast, you can skip this step. Just combine the yeast, all the water, sugar, salt and half the flour in a large bowl. I use active yeast because I can buy it at Costco in bulk for about 1/100 of the price of instant in the grocery store!)

Meanwhile, measure out 3 cups of flour and combine in it in a large mixing bowl with the salt.

Once the yeast is foamy, add it to the flour mixture.

Add the remaining water, then stir or mix with the mixer. Add the remaining flour and mix again. The dough will be very sticky. Cover with a dishtowel and allow the dough to rise til about doubled in size. Then stir down with a wooden spoon.

Grease up your hands liberally, then divide the dough and put it into two greased loaf pans.

Cover the pans with the dishtowel and let rise again.

Bake for about 30 minutes or until the bread is golden.

Remove the bread from the pans immediately cover the tops with butter.

Let cool, then toast, grill, or enjoy this bread plain. It's delicious no matter the preparation!

One year ago: Peach Coffeecake
Two years ago: Poppyseed Bread
Three years ago: Roasted Cauliflower

Find more great recipes at Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasteful Tuesdays, Tuesday Talent Show, Hearth & Soul, Cast Party Wednesday, What's Cooking Wednesday, Whatcha Whipped Up Wednesday.

English Muffin Bread

2 3/4 cups very warm water
1 1/2 Tbsp. active dry yeast
1 Tbsp. salt
1 1/2 Tbsp. sugar
5 3/4 cups flour
1 tsp. butter

In a 4-cup measuring cup, combine the yeast, 1 cup of the water and the sugar. Stir briefly then let sit for 10 minutes or so until it gets foamy. (This is called "proofing" the yeast. If you're using instant yeast, you don't need to do this step. Just combine all the ingredients in a large mixing bowl.)

In a large bowl, combine the remaining water, 3 cups of the flour and salt. Mix. Add the remaining flour and mix again. The dough will be very, very sticky. Cover the bowl with a dishcloth and let the dough rise until doubled. Stir down the dough with a wooden spoon.

Divide the dough between two well greased loaf pans. Cover the loaves with the dishtowel and let the bread rise until doubled in size.

Bake at 350 degrees for 25-30 minutes until lightly golden brown on top. Remove from the oven and turn the bread out onto a cooling rack. Spread the butter on the tops of the loaves while they are still warm.

Store the bread in a ziploc bag on the counter for several days, or wrap in plastic wrap and place in a ziploc freezer bag to freeze and enjoy later. Makes 2 loaves.

Recipe Source: Mel's Kitchen Cafe

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A Book That Made Me Laugh

Not long ago I won a book in a giveaway over on the blog Evolved Mommy. I was delighted when Stephanie contacted me to let me know that I would be receiving an autographed copy of Blacklisted from the PTA by Lela Davidson. I was tickled the day the book arrived in my mailbox, but not half as tickled as I was when I opened the book and started reading.

Lela Davidson is a young mother who has her own opinions about child-rearing, motherhood, and life in general. She writes about what she knows best, the quest to raise a family in her unique way in the midst of our conformity culture.

My children are all raised and out of the house now, so I can't relate to all of the problems that mothers of this generation face today, but as a grandmother, I have observed that raising children has become even more complicated in today's world. One current problem that Lela tackles in her humorous book is the exorbitant birthday parties that seem to be the norm for youngsters these days.

My daughters tell me that when they were young they remember that I would read Erma Bombeck's books and laugh out loud. I have to admit that I did a little laughing out loud while reading Lela Davidson's book as well.

If you are a young mother and are losing your sense of humor about what's going on in your world of sibling rivalry, pets, camping, kids' sports, and even how to keep the romance alive in your marriage, pick up a copy of Blacklisted from the PTA and have yourself a good laugh.


The opinions stated in this post are my own. I was given a copy of Blacklisted from the PTA as a blog prize.

Not long ago I won a book in a giveaway over on the blog Evolved Mommy. I was delighted when Stephanie contacted me to let me know that I would be receiving an autographed copy of Blacklisted from the PTA by Lela Davidson. I was tickled the day the book arrived in my mailbox, but not half as tickled as I was when I opened the book and started reading.

Lela Davidson is a young mother who has her own opinions about child-rearing, motherhood, and life in general. She writes about what she knows best, the quest to raise a family in her unique way in the midst of our conformity culture.

My children are all raised and out of the house now, so I can't relate to all of the problems that mothers of this generation face today, but as a grandmother, I have observed that raising children has become even more complicated in today's world. One current problem that Lela tackles in her humorous book is the exorbitant birthday parties that seem to be the norm for youngsters these days.

My daughters tell me that when they were young they remember that I would read Erma Bombeck's books and laugh out loud. I have to admit that I did a little laughing out loud while reading Lela Davidson's book as well.

If you are a young mother and are losing your sense of humor about what's going on in your world of sibling rivalry, pets, camping, kids' sports, and even how to keep the romance alive in your marriage, pick up a copy of Blacklisted from the PTA and have yourself a good laugh.


The opinions stated in this post are my own. I was given a copy of Blacklisted from the PTA as a blog prize.

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Mission Organization: Week 38 - Tips for Bringing Houseplants Inside for the Winter

Those unbearably hot days of summer are finally giving way to mild daytime temperatures and cool nights here in Northeastern Arkansas. It's time to change from shorts to jeans, to slip on a jacket, and to bring the houseplants inside before the first frost.

If your houseplants have been vacationing outside like mine, it's time to think about rounding them up and getting them in the house. Here are some tips I like for getting my houseplants back indoors:

• Most houseplants need to come inside before night time temperatures reach 50 degrees F. 
• Check the plants for insects before you bring them inside. Wash the leaves and/or treat the plant leaves on the top and underside with insecticide to be sure you don't bring unwanted guests like spiders or aphids into the house. I found a praying mantis on one of mine. Where was he last week when my grandson needed him for his insect collection?
• Repot the plants in clean pots with new potting soil to avoid bringing pests inside that have burrowed into the soil.
• Avoid over watering after bringing the plants inside. Plants that you watered every day while outside will not need as much water inside the house. Wait until the soil surface is dry to the touch before watering.

Many people like to repot plants in the springtime, but I find that fall is also a good time to repot if houseplants have been outside for the summer. A clean pot and new potting soil will keep pests out of the house when you bring them back inside for the winter.

Placing a couple of coffee filters over the drain hole in the clean pot before you fill it with potting soil will help to keep the soil from draining down into the tray when you water.

One houseplant that I have nurtured for a little more than a year now is my Meyer lemon tree. When I first bought this plant in June of 2011, it was not much more than a twig. It has grown new branches and lots of leaves this summer.

Another plant that I brought inside for the winter is my Sago palm. Even though I technically live in the South, I'm too far north for this plant to survive our freezing winter temperatures. This plant got huge this summer!

I also brought my creeping Rosemary inside out of the cold. I'm not sure how this plant will do indoors, but I wanted to try to keep it green and growing inside this winter.

Some gardeners recommend a gradual transition from outdoors to indoors by bringing the plants in just during the night for a couple of weeks and then taking them back outside to enjoy the sunshine during the day. Fortunately, the sunny windows in my kitchen will help my plants transition well to being indoors again, so I repotted and made the move inside all in one day.




This post was shared with:
Stonegable Tutorials, Tips, and Tidbits
Creative Juice Thursday
Mop it up Mondays

Those unbearably hot days of summer are finally giving way to mild daytime temperatures and cool nights here in Northeastern Arkansas. It's time to change from shorts to jeans, to slip on a jacket, and to bring the houseplants inside before the first frost.

If your houseplants have been vacationing outside like mine, it's time to think about rounding them up and getting them in the house. Here are some tips I like for getting my houseplants back indoors:

• Most houseplants need to come inside before night time temperatures reach 50 degrees F. 
• Check the plants for insects before you bring them inside. Wash the leaves and/or treat the plant leaves on the top and underside with insecticide to be sure you don't bring unwanted guests like spiders or aphids into the house. I found a praying mantis on one of mine. Where was he last week when my grandson needed him for his insect collection?
• Repot the plants in clean pots with new potting soil to avoid bringing pests inside that have burrowed into the soil.
• Avoid over watering after bringing the plants inside. Plants that you watered every day while outside will not need as much water inside the house. Wait until the soil surface is dry to the touch before watering.

Many people like to repot plants in the springtime, but I find that fall is also a good time to repot if houseplants have been outside for the summer. A clean pot and new potting soil will keep pests out of the house when you bring them back inside for the winter.

Placing a couple of coffee filters over the drain hole in the clean pot before you fill it with potting soil will help to keep the soil from draining down into the tray when you water.

One houseplant that I have nurtured for a little more than a year now is my Meyer lemon tree. When I first bought this plant in June of 2011, it was not much more than a twig. It has grown new branches and lots of leaves this summer.

Another plant that I brought inside for the winter is my Sago palm. Even though I technically live in the South, I'm too far north for this plant to survive our freezing winter temperatures. This plant got huge this summer!

I also brought my creeping Rosemary inside out of the cold. I'm not sure how this plant will do indoors, but I wanted to try to keep it green and growing inside this winter.

Some gardeners recommend a gradual transition from outdoors to indoors by bringing the plants in just during the night for a couple of weeks and then taking them back outside to enjoy the sunshine during the day. Fortunately, the sunny windows in my kitchen will help my plants transition well to being indoors again, so I repotted and made the move inside all in one day.




This post was shared with:
Stonegable Tutorials, Tips, and Tidbits
Creative Juice Thursday
Mop it up Mondays

reade more... Résuméabuiyad

Healthy Whole Wheat Bread

If you're a fan of whole wheat bread, you'll love these delicious loaves that have cracked wheat, flax, and sunflower seeds added for an amazing flavor and nutrition combination. I have adjusted the recipe to make only half as much bread as the original recipe found at allrecipes, and I have also slightly adapted the recipe.

Print Recipe

Healthy Whole Wheat Bread

1 tablespoon yeast
1/2 teaspoon sugar
1/4 cup warm water (approximately 115 degrees F)

1 3/4 cups warm water (approximately 115 degrees F)
1/4 cup honey
1/4 cup vegetable oil
1 egg
1 tablespoon lemon juice
3 1/2 cups whole wheat flour, divided
2 tablespoons flax seed
2 tablespoons cracked wheat
2 tablespoons sunflower seeds
2 tablespoons Chia seed gel, optional
2 teaspoons salt
2 cups bread flour

In a small bowl, dissolve the yeast and sugar in 1/4 cup warm water. Let stand until mixture bubbles and is creamy.
In the bowl of a stand mixer, combine 1 3/4 cups warm water, honey, oil, egg, and lemon juice; mix well using paddle attachment. Stir in the yeast mixture. Gradually add 2 1/2 cups of the whole wheat flour, beating well to blend in after each addition. Stir in the flax, cracked wheat, sunflower seeds, and Chia seed gel, if using. Let mixture stand for 20 minutes.
Using the dough hook, blend in the remaining 1 cup whole wheat flour, salt and the bread flour, mixing until the dough pulls away from the sides of the bowl. Knead the dough until smooth and elastic, then place in an oiled bowl, turning the dough so that the top is oiled. Cover with plastic wrap and let rise until doubled, about 1 hour. Punch down and shape into two round balls. Cover and let rest for 20 minutes. Form into loaves and place into two oiled 9 x 5-inch loaf pans. Cover and let rise until doubled, about 1 hour. Bake in preheated 375 degree F oven for 25 - 30 minutes. Brush tops of baked loaves with melted butter.

This bread is made from both whole wheat flour and bread flour along with flax, sunflower seeds, and cracked wheat. I was not able to find the cracked wheat in my local stores, so I used the whole grain wheat and gave it a few spins in the food processor.

Place the dough in an oiled bowl to rise for about 1 hour.

Punch the dough down, and shape into two round balls; cover and let rest for 20 minutes. Dividing the dough so that the loaves will be a uniform size can be tricky. An easy way to make every loaf the same size is to use digital scales to weigh the pieces of dough.

Form the dough into loaves and let rise until doubled, about 1 hour.

Bake in preheated oven for 25 - 30 minutes, then brush tops with melted butter.

These whole wheat loaves make great sandwich bread and tasty breakfast toast. If you make this bread once, you will want to make it over and over again.





This recipe was shared with:
All My Bloggy Friends
Mop it up Mondays
Mix it up Monday
Weekend Potluck

If you're a fan of whole wheat bread, you'll love these delicious loaves that have cracked wheat, flax, and sunflower seeds added for an amazing flavor and nutrition combination. I have adjusted the recipe to make only half as much bread as the original recipe found at allrecipes, and I have also slightly adapted the recipe.

Print Recipe

Healthy Whole Wheat Bread

1 tablespoon yeast
1/2 teaspoon sugar
1/4 cup warm water (approximately 115 degrees F)

1 3/4 cups warm water (approximately 115 degrees F)
1/4 cup honey
1/4 cup vegetable oil
1 egg
1 tablespoon lemon juice
3 1/2 cups whole wheat flour, divided
2 tablespoons flax seed
2 tablespoons cracked wheat
2 tablespoons sunflower seeds
2 tablespoons Chia seed gel, optional
2 teaspoons salt
2 cups bread flour

In a small bowl, dissolve the yeast and sugar in 1/4 cup warm water. Let stand until mixture bubbles and is creamy.
In the bowl of a stand mixer, combine 1 3/4 cups warm water, honey, oil, egg, and lemon juice; mix well using paddle attachment. Stir in the yeast mixture. Gradually add 2 1/2 cups of the whole wheat flour, beating well to blend in after each addition. Stir in the flax, cracked wheat, sunflower seeds, and Chia seed gel, if using. Let mixture stand for 20 minutes.
Using the dough hook, blend in the remaining 1 cup whole wheat flour, salt and the bread flour, mixing until the dough pulls away from the sides of the bowl. Knead the dough until smooth and elastic, then place in an oiled bowl, turning the dough so that the top is oiled. Cover with plastic wrap and let rise until doubled, about 1 hour. Punch down and shape into two round balls. Cover and let rest for 20 minutes. Form into loaves and place into two oiled 9 x 5-inch loaf pans. Cover and let rise until doubled, about 1 hour. Bake in preheated 375 degree F oven for 25 - 30 minutes. Brush tops of baked loaves with melted butter.

This bread is made from both whole wheat flour and bread flour along with flax, sunflower seeds, and cracked wheat. I was not able to find the cracked wheat in my local stores, so I used the whole grain wheat and gave it a few spins in the food processor.

Place the dough in an oiled bowl to rise for about 1 hour.

Punch the dough down, and shape into two round balls; cover and let rest for 20 minutes. Dividing the dough so that the loaves will be a uniform size can be tricky. An easy way to make every loaf the same size is to use digital scales to weigh the pieces of dough.

Form the dough into loaves and let rise until doubled, about 1 hour.

Bake in preheated oven for 25 - 30 minutes, then brush tops with melted butter.

These whole wheat loaves make great sandwich bread and tasty breakfast toast. If you make this bread once, you will want to make it over and over again.





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Peach Cobbler Bars

I feel kind of sad about summer coming to an end - maybe because I feel like I haven't taken enough advantage of summer fruits! I'm not ready to let go of peaches and berries! I'm sort of Jekyl and Hyde-ish about it all - I still want peaches, but I want pumpkins and apples too... Oh well, fall will be in its glory soon enough - here's one last recipe to take advantage of peaches.

This delightful dessert allows you to eat peach cobbler without a fork. Although it's delicious on its own, I would recommend still eating it with ice cream. (So I guess you'll need a utensil of some kind for that!)

Start by preparing the peaches. Place them in a bowl, and top with the lemon juice.

(I know, I know, I'm using bottled lemon juice. I didn't have a lemon. It'll be ok.)

In a separate bowl, combine the flour, sugar, salt, cinnamon,

and nutmeg. Stir to combine then pour over the peaches.

Stir gently and set aside. For the crust and topping, combine the flour, sugar, baking powder and salt and whisk gently. Add the butter

and cut it in using your fingers or a pastry blender until the dough is crumbly. Stir in the egg.

Pat half of the batter into a greased 8 inch baking dish. Top with the peach mixture.

Crumble the remaining dough over the top of the peaches.

Bake for 45 minutes until the topping is golden.

Celebrate summer why you still can!

One year ago: Pumpkin-Seed Crusted Tilapia
Two years ago: Peanut Butter Cupcakes
Three years ago: Caramel Banana Sundaes

Find more great stuff at Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Whatcha Whipped up Wednesday, Ingredient Spotlight.

Peach Cobbler Bars

Crust and topping:
1 1/2 cups flour
1/2 cup sugar
1/2 tsp. baking powder
pinch salt
1/2 cup cold butter, diced
1 egg

Filling:
3 cups peeled and diced peaches (about 5 medium peaches)
1 Tbsp. lemon juice
1/4 cup flour
1/2 cup sugar
pinch salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg

Place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently. Set aside.

In a medium bowl whisk together the flour, sugar, baking powder and salt. Cut in the butter, and then mix in the egg. Pat half of the dough into a greased 8 or 9 inch baking dish. Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.

Bake at 350 for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares. Store in the refrigerator. Makes 16 bars.

I feel kind of sad about summer coming to an end - maybe because I feel like I haven't taken enough advantage of summer fruits! I'm not ready to let go of peaches and berries! I'm sort of Jekyl and Hyde-ish about it all - I still want peaches, but I want pumpkins and apples too... Oh well, fall will be in its glory soon enough - here's one last recipe to take advantage of peaches.

This delightful dessert allows you to eat peach cobbler without a fork. Although it's delicious on its own, I would recommend still eating it with ice cream. (So I guess you'll need a utensil of some kind for that!)

Start by preparing the peaches. Place them in a bowl, and top with the lemon juice.

(I know, I know, I'm using bottled lemon juice. I didn't have a lemon. It'll be ok.)

In a separate bowl, combine the flour, sugar, salt, cinnamon,

and nutmeg. Stir to combine then pour over the peaches.

Stir gently and set aside. For the crust and topping, combine the flour, sugar, baking powder and salt and whisk gently. Add the butter

and cut it in using your fingers or a pastry blender until the dough is crumbly. Stir in the egg.

Pat half of the batter into a greased 8 inch baking dish. Top with the peach mixture.

Crumble the remaining dough over the top of the peaches.

Bake for 45 minutes until the topping is golden.

Celebrate summer why you still can!

One year ago: Pumpkin-Seed Crusted Tilapia
Two years ago: Peanut Butter Cupcakes
Three years ago: Caramel Banana Sundaes

Find more great stuff at Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Whatcha Whipped up Wednesday, Ingredient Spotlight.

Peach Cobbler Bars

Crust and topping:
1 1/2 cups flour
1/2 cup sugar
1/2 tsp. baking powder
pinch salt
1/2 cup cold butter, diced
1 egg

Filling:
3 cups peeled and diced peaches (about 5 medium peaches)
1 Tbsp. lemon juice
1/4 cup flour
1/2 cup sugar
pinch salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg

Place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently. Set aside.

In a medium bowl whisk together the flour, sugar, baking powder and salt. Cut in the butter, and then mix in the egg. Pat half of the dough into a greased 8 or 9 inch baking dish. Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.

Bake at 350 for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares. Store in the refrigerator. Makes 16 bars.

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