Homemade Deodorant

Recipe (by weight, or use the measurements in brackets if you don’t have a scale): 1.1 oz. cocoa butter (1/8 c.) 2.0 oz. beeswax (3 Tbsp. melted) I used about half this amount, try a little less next time, still super solid! 1.5 oz. coconut oil (3 Tbsp.) 1.5 oz. baking soda (1/8 c.) 1.0 oz. arrowroot powder (3 1/2 heaping Tbsp.) 15 drops clary sage essential oil (for men) or other 10+10 drops of vanilla essential oil and cinnamon essential oil (for women) or other Directions: Wash and roll down your empty deodorant container. Melt cocoa butter on low heat in pan. Stir constantly. Add coconut oil and beeswax and stir until melted. Turn off heat. Add baking soda and arrowroot powder, stirring vigorously. Add essential oils. Pour quickly into empty deodorant container. Make sure it has been rolled down all the way. Allow to cool. And you are done! myhealthygreenfamily.com

RED LENTIL CHILI

By Chef AJ
Serves 6-8 Preparation Time: 20-30 minutes Cook Time: 10 minutes

INGREDIENTS: 2 ounces dates (approximately 9 Deglet Noor)
1 pound red lentils
7 cups water, divided
2 14.5-ounce cans salt-free diced tomatoes (fire roasted preferred)
1 6-ounce can salt-free tomato paste
10 ounces chopped onion (approximately one large)
1 pound red bell pepper, (approximately 2 large), finely chopped*
8 cloves garlic, finely minced
4 tablespoons apple cider vinegar
1½ tablespoons dried parsley
1½ tablespoons dried oregano
1½ tablespoons salt-free chili powder
2 teaspoons smoked paprika (different than regular paprika)
½ teaspoon chipotle powder (or more to taste)
¼ teaspoon crushed red pepper flakes (or more to taste)
scallions (for topping at the end)
Faux Parmesan (for topping at the end)

This is my family's all time favorite chili! Red lentils cook very quickly and are not only pretty but creamy and delicious. We love to serve this over a baked Yukon Gold potato.

Instructions: 1. Blend the dates in one cup of the water until smooth. 2. Place all remaining ingredients in an electric pressure cooker and cook on high for 10 minutes. Alternatively, place all ingredients in a slow cooker and cook on low for 8 hours. 3. Sprinkle with chopped scallions and serve with baked tortilla chips or over a baked potato. *I like to use the food processor so it’s almost a puree.

Martha Stewart Cheeseball

INGREDIENTS

• 1 pound cream cheese, at room temperature
• 8 ounces sharp cheddar cheese, finely grated (about 2 1/2 cups)
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Ground pepper
• 1 cup finely chopped pecans
• 
  
• DIRECTIONS
• 1. In a large bowl, with an electric mixer, beat cream cheese with cheddar, mustard, Worcestershire sauce, and a generous pinch of pepper until well combined. Mix in 1/4 cup pecans. Cover cheese mixture with plastic wrap, and chill at least 2 1/2 hours or up to overnight.
• 2. Divide the cheese mixture in half, and shape each half into a ball. Spread remaining 3/4 cup pecans on a plate, and roll balls in pecans to coat completely, pressing nuts to adhere. Serve chilled.

Pull-apart Pepperoni Bread

Instructions:

⅓ cup olive oil
26 oz frozen dinner roll dough, thawed
2 1/2 cups shredded Mozzarella
1/2 cup Parmesan cheese
2 tablespoons Italian seasoning
6 oz sliced pepperoni, cut into quarters

Instructions:

1. Preheat the oven to 350 degrees. Spray two 6-cup muffin tins (or one 12-cup muffin tin) with non-stick spray.
2. Cut the rolls into quarters.
3.Mix all the ingredients in a large bowl so that the oil is spread evenly on each piece of dough and the toppings are evenly distributed.
4. Bake for 20-25 minutes until golden brown.

Would also be good with sausage, green pepper, mushroom, etc etc

Makes 12 individual pizza muffins

Wonder Soup

INGREDIENTS

½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can basil, oregano, garlic diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)

***********************************

INSTRUCTIONS

. Heat 2 tablespoons of olive oil in a large pot over medium heat.
. Add celery, onions, bell peppers, and carrots.
. Saute until slightly tender.
. Stir in garlic.
. Pour in chicken broth.
. Stir in tomatoes and cabbage.
. Bring to a boil and then reduce heat.
. Cook until cabbage is tender.
. Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
. Taste broth and adjust seasoning if needed.
. Serve and enjoy!

Tortellini Soup

Getting chilly in your neck of the woods? Enjoy this recipe for Tortellini Soup:

This is a great soup for a cold winter night, especially when you don't have a lot of time to make a "homemade" meal that takes forever. It's also a great way to get some vegetables in your diet, but in a yummy way! Serve with a little buttery toasted bread and you've got yourself a tasty supper. The best part is that it's even better the next day! Shelley

3T olive Oil
1 Clove garlic, minced
3 stalks, celery, chopped
3 carrots, peeled and chopped
1 onion diced
10 oz box frozen spinach (unthawed)
2 cans cream of chicken soup
2 cans water
32 oz chicken broth
Family size package of cheese or chicken tortellini, half cooked

1) Put olive oil in the bottom of a large soup/stock pan
2) Saute' garlic, celery, carrots and onions until tender
3) Add frozen spinach. Break up blocks of spinach as you cook
4) Continue to saute' until spinach thaws, then heats up
5) Add cream of chicken soup and water
6) Add chicken broth and then add tortellini
7) Heat and Serve

Note: It's better to eat it a few hours after it's made so the broth soaks up into the noodles. Better yet, make it the night before.

Faith's Herbed Oatmeal Pan Rolls

Herbed Oatmeal Pan Rolls

Ingredients:

2 C. water

1 C. rolled oats

3 T. butter

3 ¾ to 4 ¾ C. flour

¼ C. sugar

2 t. salt

2 pkg. yeast

1 egg

Topping:

Parmesan cheese

Italian seasoning

Garlic salt

2 T. melted butter

Boil water and stir in oats.  Remove from heat and stir in butter.  Cool to 120-130° F.  In a bowl, combine 1 ½ C. flour, sugar salt and yeast; blend well.  Add rolled oats mixture and egg.  Blend at low speed until moistened; beat 3 min. at medium speed.  Stir in an additional 1 ¾ cups to 2 ½ cups flour to form stiff dough.

Knead in ½ to ¾ C. flour until dough is smooth and elastic.  Cover and let rest 15 min.  Grease a 9 x 13 pan.  Flatten dough into bottom of pan until it reaches the sides.  Using a floured sharp knife, cut diagonal lines 1 ½ inches apart all the way through dough, turn the pan and cut again diagonal lines, creating a diamond pattern in the dough.  Pour butter and lightly spread over the dough surface.  Sprinkle seasonings and cheese over the top. Cover and let rise.  Bake at 375° for 20 – 25 min.

Cut along diagonal lines to loosen and serve rolls.