green4urhome

Welcome to my blog, I will share my ideas for saving money and making green products for your home as well as others I find. PLEASE share my blog with others! <!–

Pistachio Cake Mix Cookies

1 white cake mix
1 small box instant pistachio pudding mix
2 eggs
1/2 c. vegetable oil
3/4 tsp. almond extract, opt.
a few drops green food coloring, opt
1 1/2 c. white chocolate chips

Preheat oven to 350 degrees. Combine cake mix and pudding mix. Add the eggs, oil, almond extract and green food coloring. Mix the best you can using a hand mixer. If batter is too stiff, finish mixing with a wooden spoon. Stir in 1 cup of the white chocolate chips. Roll dough into 1” – 1 1/2” balls and place on a lightly greased baking sheet. Press 2 or 3 white chocolate chips into the top of each cookie. Bake for 10-12 minutes. Tops will be cracked and outside will be very slightly browned. Yield: about 2 1/2 dozen cookies.

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Garlic Chicken

2 pounds chicken thighs
2 cloves minced garlic
4 tablespoons dijon mustard
2 tablespoons lime juice
1 medium onion
2 large green peppers
1 red pepper
1 zucchini

Mix all of the ingredients for each recipe together and divide evenly into two, 1 gallon sized freezer bags per recipe. Seal, and freeze. On the day of, thaw the bag on the counter for about 30 minutes, dump into the crockpot, and cook on low for 6-8 hours.

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Cilantro Lime Chicken

Ingredients:
•1 pound Chicken breasts, preferably organic
•2 tablespoons Extra virgin olive oil
•2 medium limes, juiced
•2 medium Garlic, cloves, minced
•2 tablespoons Cilantro, fresh, chopped
•0.25 teaspoons Salt
•0.125 teaspoons Pepper
•1 cups Salsa Verde
Directions:

Mix olive oil, garlic, lime juice, cilantro, salt and pepper in a bowl. Divide and pour into freezer bag with Chicken marinade for at least one hour or freeze until ready to use. Heat grill or grill pan to medium high heat, Grill for about 6 minutes a side. Serve with salsa verde.

Freezing Directions:

Divide and pour into freezer bag with Chicken. Freeze until ready to serve. TO SERVE: Thaw. Heat grill or grill pan to medium high heat, Grill for about 6 minutes a side. Serve with salsa verde.

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Spinach Artichoke Dip for the Freezer

10 oz pkg. frozen chopped spinach, thawed and drained

2 cups lowfat sour cream

8 oz. pkg low-fat cream cheese

1 cup part skim mozzarella cheese

1/2 cup grated Parmesan cheese

1 can artichoke hearts (in water), drained and chopped

1 tsp fresh black pepper

1 minced garlic clove

1 teaspoon chili pepper flakes (optional)

To Freeze:

– Combine all ingredients together well.

– Divide into 4 portions and store in 2 cup containers. Freeze.

To Prepare:

– Bake it at 350 degrees, stirring once or twice, until heated through (probably 40 minutes) OR heat in microwave until heated through, stirring every 60 seconds.

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Crock Pot Dump Cake Recipe

1 box of yellow cake mix
2 cans of your favorite fruit pie filling
1 stick of butter/margerine

Spray crock pot with non-stick cooking spray.

Dump in two cans of fruit pie filling.

In a bowl empty cake mix and cut butter/margerine into it until the pieces are about pea sized.

Pour over the fruit pie filling.

Cook on low for about 4-6 hours or until crust is brown and bubbly.

Serve with your favorite vanilla ice cream.

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Check out these great jewelry specials

http://pamsboutiqque.kitsylane.com

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Jafra Cosmetics International

Check out all the great specials before they are gone at the end of February.
http://myjafra.com/pamtaylor

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Mug Cake Recipes

Chocolate Mug Cake Recipe
You’ll need: 4 large microwave-safe mugs

INGREDIENTS
1 cup all-purpose flour, sifted
1 cup granulated sugar
1/2 cup high quality cocoa powder
1 teaspoon baking powder
1 egg
3/4 cup whole milk
3/4 cup vegetable oil
Toppings, like whipped cream, powdered sugar or chocolate sauce

INSTRUCTIONS
1. Combine all ingredients and mix until just combined. Do not over mix.
2. Divide between four mugs. One at a time, microwave on high for 2 1/2-3 minutes, until cake rises above the mug.
3. Let cool for 2 minutes and garnish with desired toppings.

Tip: Cakes can be made in mugs, cooled and then frozen for up to 1 month. Add toppings just before serving.

Vanilla Mug Cake Recipe

Follow the chocolate mug cake recipe, substituting seeds from 1/2 a vanilla bean (or 1 teaspoon vanilla extract) for the cocoa. Cut the bean in half lengthwise, then use a small sharp knife to scrape out the seeds. Garnish with twirls of lemon peel.

Tip: For a stronger lemon flavor, use 1/4 teaspoon vanilla extract and 1 tablespoon fresh lemon zest instead. Finish with a lemon glaze: Heat 1/2 cup granulated sugar and 1/4 cup fresh lemon juice over low heat and stir until sugar melts. Brush over cakes while they’re still warm and let it soak in for 20-30 minutes before serving.

Red Velvet Mug Cake

Follow chocolate mug cake recipe, adding 1 tablespoon of red food coloring. Top with cream cheese frosting and fresh strawberry slices.

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Homemade Waffles Recipe

2 c. flour
4 tsp. baking powder
4 T. sugar
1 tsp. salt
2 eggs
1 1/2 c. milk
1/4 stick margarine
2 T. vanilla

First, mix the dry ingredients together. Heat up the waffle iron.

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Melt in Your Mouth Slow Cooker Pot Roast Recipe

Recipe:
3-4 pound roast
12 oz Coca Cola
3/4 C dark brown sugar
3/4 C Heinz chili sauce
3/4 C ketchup
3/4 pkg. dry onion soup mix
4-5 new red potatoes
1.5-2 C baby carrots

Combine all ingredients in the crock pot. Cook on low for 8-10 hours.

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