I have always hated cleaning windows until I accidentally stumbled on this idea for a streak free cleaner. Actually it’s been a work in progress for about 50 years.
Many many years ago my dad had a gas station, you know the kind where you hire high school boys to pump gas and wash windshields. In Minnesota there are lots of bugs that get smashed on the windows as you drive down the road and they leave a film on the windows. Customers complained that the boys were using greasy rags to clean the windows, then one day dad put a few drops of Joy dish detergent in the water they used and suddenly there were no more complaints. From there on we used water and a very very small amount of dish detergent to wash windows. It was good but you had to wipe and wipe with clean dry paper towels to prevent the streaks, especially in humid climates.
Then my DH told me that he always used windshield washer fluid to wash windows, it works well because it dries fast. That’s OK, but I still wanted the soap to cut grease and grime. So this is what I now use and anything that can streak and is not wood. Mirrors, granite counter tops, bathroom sinks, TVs, and it works especially well on my terrazzo tile floors that drive me crazy with streaks if you use any kind of floor cleaning product on them. It works just like any all-purpose cleaning product, spray a little on and wipe it dry. Cleans, disinfects, and drys fast streak free. As an added bonus it is cheap, cheap, cheap!
In a 1 qt. (32 oz) spray bottle mix:
3 cups water
1/2 cup regular rubbing alcohol (isopropyl alcohol 50%)
1/2 teasp. ULTRA dish detergent (I prefer Dawn & Joy)
Zucchini season will be here before you know it. Especially if you live or spend your winters in the warmer climates like I do here in Arizona. These were fun to make a just delicious, even my main man liked them and he has extremely discriminating tastes. Try this when zucchini season hits I think you will like them too. One last thing, just bake them to el dente’ otherwise they get mushy. Hope you enjoy them.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serving Size: 1 boat
3 Zucchini washed and split lengthwise, ends removed and scoop it out a little
2 Roma Tomatoes, sliced thin
6 Ozs. Mozzarella cheese, grated
3 Ozs. Parmesan cheese, grated or flaked
6 Basil leaves, fresh sliced thin
2 Garlic cloves, minced very fine
1 Tbsp. olive oil
salt and pepper
In a bowl mix the garlic, salt and pepper, let stand for 20 minutes.
Brush the zucchini with olive oil, making sure to use it all evenly between the boats.
Sprinkle the Parmesan cheese, garlic, salt and pepper mix over each boat and then top each boat with mozzarella.
Place tomato slices along the top of the boats evenly and top with basil.
Place the boats on a foil lined pan and bake for 25-30 minutes at 350 degrees F.
I got this recipe from my church’s 100th anniversary cookbook and it has been a favorite everywhere I have taken it. As an added bonus the dressing is good for just about any kind of salad. Also, it makes a great Christmas salad because of the red and green colors.
Carrie’s Note: I use Apple Cider Vinegar in this because I like the flavor much better, but balsamic is very tasty as well! I also leave out the almonds because nuts in my salad is against the rules 🙂 You can also add a grilled chicken breast and make this a meal!
Strawberry and Spinach Salad
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Prep Time: 15 minutes
1 Lg. bunch fresh spinach
1 Pt. strawberries (sliced)
1/2 C. slivered almonds
1/4 C. Sugar
2 Tbsp. sesame seeds
1 Tbsp. poppy seeds
1 1/2 Tsp. onion (finely minced)
1/2 Tsp. Worcestershire Sauce
1/4 Tsp. paprika
1/4 C. vegetable oil
1/2 C. Flavored vinegar (my favorite is Balsamic)
Salt to taste
Combine the dressing ingredients with a blender or jar with a tight fitting lid & shake or blend really well.
Toss the salad ingredients in a large bowl
Just before serving mix the dressing again and then gently toss with the salad.
Don't do this ahead of time, the spinach gets very soggy.
I love Fiestaware Dinnerware but I just couldn’t justify buying a set or two when the dishes I already had were perfectly good. I was just tired of them. Then one day at one of my favorite thrift stores, namely Goodwill, it hit me. I’ll make up my own set.
I started looking for dishes when they were having one of their ½ price sale days and just kept hunting until I had a service for about 10. I even managed to find lunch plates. Then one day at
Wal-Mart I found some bowls for $2 each and Voila! I had a set of Faux Fiesta. I don’t think I have invested more than $20 or $25 in the entire set.
I have used this set of dishes to entertain and our guests commented on how much they liked Fiesta Dinnerware. They just assumed they were the original thing. No way was I going to tell them any different.
Here are some pictures of my set. I hope this will inspire you to recycle, reuse and still look classy.
This recipe was posted by a friend on Facebook, so thought I would give it a try since I have been trying to lose a few pounds. It is totally Weight Watchers friendly except for the Butterfinger candy bars.
Now when it comes to candy bars, Butterfingers would not be my first choice. Anything, and I mean anything dark chocolate literally speaks to me in a language of love!
I’ve made this twice now WITH the Butterfingers, once for a woman’s group and the second time for a dinner party where I was assigned the desert. It got rave reviews all the way around. But I kept thinking it could be better so…
See my comments at the end of the recipe.
Weight Watchers Butterfinger Dessert
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1 Prepared Angel Food Cake, torn into pieces
1 Small Pkg. Fat Free Sugar Free Instant Vanilla Pudding
2 8 Oz. Cartons of Fat Free Whipped Topping (fairly thawed out)
1½ Cups of FF milk
4 Fun-Size Butterfinger Candy Bars (the colder the better)
Lightly spray a 9 x 13 cake pan.
In a large bowl prepare the Vanilla Pudding mixing with a wire whip, add in the whipped topping and continue stirring until it is smooth.
Put half of the torn cake in the bottom of the pan and pour half of the vanilla mixture over the top off the cake and smooth it out evenly.
Top with 2 of the crushed Butterfinger Bars.
Now place the rest of the cake on the Butterfinger layer and pour the rest of the Vanilla Pudding mix over the top of the cake smooth it out evenly then sprinkle over the last 2 crushed up candy bars.
Refrigerate for at least 3 hours so it can set up.
…here’s how to make it better and even more diet friendly, skip the Butterfingers and use fresh chunked up pineapple. It was tasty and very refreshing compared to the Butterfingers. Raspberries would be wonderful as well!