Salmon Patties

Ingredients 

1 large can Pink Salmon

1 sleeve Saltine Crackers (crushed)

2 eggs

Salt to taste

Directions 

Drain salmon and de bone the best you can. 

**It's ok if some bones are left, they dissolve, are edible and generally not a choking hazard. 

Break up the salmon into small bits, add eggs and entire sleeve of crushed crackers and mix well. 

Heat oil up in a skillet and form the salmon mixture into patties like you would hamburgers and fry until golden brown and cooked through. 

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Thanksgiving Dinner in a Bag for under $10

Thanksgiving Dinner in a Bag

Dollar Tree under $10.00

Shopping List

1 box Stuffing mix

2 cans Turkey or Chicken

1 pkt. Turkey or Chicken Gravy

1 pkg. Instant Mashed Potatoes 

1 can Green Beans

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Loaded Cowboy Cheese Dip

 

Ingredients

1 pound ground pork sausage

1 pound ground beef

32 ounces Velveeta cheese cubed

1 pkg mild taco seasoning 

1 bag (8 oz) shredded cheese of your choice (taco cheese blend, Monterey jack, pepper jack etc.)

1 bar (8 oz) cream cheese cubed

2 cans (10 oz each) Rotel

2 4oz cans Diced green chillies 

1 can (15 oz) corn drained or frozen

1 can (15 oz) black beans drained & rinsed

1/2 cup finely chopped red onion

2 tablespoons chopped fresh cilantro

tortilla chips or corn chips for serving

** you can also do 1 can Diced green chillies and 1/2 of a pablono pepper diced or a small can diced jalapeños instead of the 2 diced green chillies. 

Instructions:

Cook and crumble the ground beef and sausage inside a large skillet pan, like a cast iron skillet, over medium high heat until the meat is no longer pink. Drain the excess grease from the pan. Add packet of taco seasoning and stir.

Reduce the heat to medium-low and add the velveeta cheese, shredded cheese, and cream cheese to the skillet pan. Cook until the cheese is melted and smooth. 

Stir in the corn, Rotel, black beans, red onion. Cook and stir for about 5 minutes until everything is combined and warmed through.

Garnish the cowboy queso with the chopped cilantro and serve with tortilla chips or Fritos scoops.

* Serve the dip right from the skillet pan or you can remove it to a serving platter or dish if wanted.

* To keep the dip warm for a party or event, transfer the queso dip to a slow cooker and turn it on WARM.

* Other optional garnishes are chopped tomatoes, green onion, sliced jalapeños .

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Old Fashioned Yeast Donuts

 

Ingredients:

DOUGH

3-1/2 tsp active dry yeast

1/4 c lukewarm water (105 degrees F)

1/2 c whole milk

12 Tbsp vegetable shortening

1/4 c granulated sugar

2 lg eggs, lightly beaten

1 tsp salt

4 - 5 c all-purpose flour (humidity affects amount)

2 c vegetable oil, canola oil, or lard for frying ( don't use olive oil or an oil that has a flavor, neutral fats only)

GLAZE

1 c powdered sugar

3-4 Tbsp hot water

1 dash vanilla extract

Directions

1. Add dry yeast to 1/4 cup warm water in large bowl or stand mixer bowl. Set aside for 10 minutes until foamy.

2. Meanwhile, scald milk. Cool to lukewarm (about 105 F).                **Note @ Bottom of recipe of why

3. With a flat beater in place (if using stand mixer) or spoon ready, add lukewarm milk, sugar, salt, shortening, and eggs to yeast in the mixer bowl. Mix on low or vigorously stir until ingredients are blended.

4. Switch to a dough hook and or knead by hand and add in flour 1 cup at a time.

5. Beat or knead until the mixture forms a ball of dough which follows the dough hook around the bowl. Let the mixer knead the dough for 3-4 minutes. You are aiming for a very slightly slack dough because one that is too dry will make a heavy end product.

6. Place dough into a lightly greased bowl and cover with a damp tea towel or oiled plastic wrap. Allow to rise in a warm place for about 30 to 60 minutes.

7. Punch dough down to exhaust air. Place onto an oiled piece of waxed paper. Roll 1/2 inch thick and cut with a doughnut cutter. You can use a biscuit cutter, glass or cup then something smaller for center.

8. Re-cover doughnuts with clean tea towels or plastic and allow them to rise until doubled in bulk. (45 minutes to 1 hour)

9. Using caution, heat oil to 350 F. in a deep skillet or Dutch oven or deep fryer until a speck of dough dropped into hot fat dances on the surface. Fry doughnuts, three or four at a time, until golden brown (about 1-1/4 to 1-1/2 minutes per side), turning as necessary. Two chop sticks work well for turning.

10. Drain on an inverted cooling rack placed over a paper towel-lined sheet pan.

11. TO PREPARE GLAZE: 

Make glaze before frying.

Mix boiling or very hot tap water with powdered sugar. Beat well until smooth. Beat in vanilla.

12. Glaze doughnuts while still warm. (NOT HOT)

You can also make Long Johns or Bismark donuts with same dough.

Long Johns

For long johns just cut the dough into rectangles and let rise as instructed above. 

Long John white fluffy filling recipe:

1 container Vanilla Frosting

1 container Cool Whip thawed

Mix both together well and put into icing bag or zip lock bag to pipe filling in holes. Fill a little in each end of long john.

Make holes in each end of Long Johns with big end of chop stick or wooden spoon handle. Anything round will work.

Bismark

For the Bismarks just don't make a center hole in the dough when cutting 

Bismark fillings

Vanilla Pudding

Chocolate Pudding

Jams or Jellies

White Fluff (recipe above)

TOPPINGS

for Donuts, Long Johns and Bismarks

Powdered sugar 

Cinnamon Sugar

Glaze

Chocolate,Strawberry, etc Frosting 

(1 container Chocolate frosting or whatever flavor frosting you want)

 Melt frosting for a fifteen seconds in microwave until it's thin and lose. 

Stir well and dip top of donuts while it's still thin. Let donuts dry.

**NOTE

** Scalding milk is a process of heating milk to a temperature just below boiling (around 180°F or 82°C). This process serves several purposes: 

Denaturation of Proteins:

Scalding milk denatures certain proteins in the milk, such as whey proteins. This denaturation improves the texture and stability of baked goods, such as breads and custards. 

Activation of Yeast:

In recipes that use yeast, scalding milk helps to activate the yeast by providing a warm environment for its growth. This leads to a fluffier and more flavorful dough. 

Killing Bacteria:

Although most commercially available milk is pasteurized, scalding can further kill any remaining bacteria that may be present. 

Infusing Flavor:

Scalding milk can help to infuse flavors from ingredients like vanilla beans or spices into the milk. 

Improving Rise Time:

In bread recipes, scalding milk can help to reduce the rise time by denaturing the proteins that inhibit gluten development. 

Overall, scalding milk is a useful technique in many recipes to improve texture, flavor, and stability. 

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✨Butterfinger Bites✨

1. Line a sheet pan with parchment paper 

2. Take cheez its and spread a small amount of creamy peanut butter on one side. Then take another cheez it and place on top and squeeze together. 

Line your whole sheet pan with these.

3. Melt 1 1/2 cups semi sweet chocolate chips with 1 tablespoon of oil in the microwave. I microwave for 30 seconds then mix, then 20 seconds then mix then 10 seconds.

4. Now dip your cheez its with peanut butter into the chocolate and back to your sheet pan. 

5. Let chill in the fridge until hardened

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Ruth's Spanish Meatballs

Spanish Meatballs

**Recipe from my Mother Ruth Marie Urbain my favorite meal growing up.

1-2 pounds ground beef

1/2 to 1 cup white rice (^^depending on how much beef you use.)

Diced onions small cut

2 eggs

Garlic powder, salt and pepper to taste

Mix all the above ingredients, then roll into golf ball sized meatballs. Place all meatballs in medium to large pot. Pour 1 large can tomato juice over the meatballs and cook on medium heat for approx 1 to 1 1/2 hours. Also add a little more garlic powder salt and pepper to the juice while cooking.

My Mom served this with mashed potatoes and a veggie. It's also good on top of the mashed potatoes. These freeze really well

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Low Carb Cinnamon Sugar Pork Rinds

 

Keto low~carb

Cinnamon Sugar pork rinds 

ingredients

• 1 (3.5oz) bag pork rinds
• 6 tablespoons salted butter, melted
• 6 tablespoons Splenda or sweetener of choice 
• 3 tablespoons ground cinnamon

instructions

1.  Add pork rinds to a gallon sized resealable plastic bag.

2.  Pour melted butter in and shake to coat.

3.  Mix cinnamon and sweetener together in a small bowl.  Pour into the bag and shake until coated.

4.  The pork rinds will lose their crispness over time.  To crisp them back up, place them under the broiler for a few minutes.

NUTRITION

• Serving Size: 1 oz
• Calories: 145
• Fat: 9
• Carbohydrates: 1
• Fiber: 1
• Protein: 14

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Old Fashioned Pasta Salad

 

Ingredients

• 2 cups ditalini pasta (or a macaroni pasta)
• 1½ cups mayonnaise
• 2 stalks celery, finely chopped
• 1/4 c. to 1/2 c. diced red or white onion
• 1½ tablespoons mustard
• 1 tablespoon onion powder
• salt and pepper, to taste
• 4 large hard-boiled eggs, chopped
• paprika, for garnish

Instructions

• Prepare the pasta according to package directions. Rinse under cold water and set aside to drain well.
• In a medium bowl, whisk together the mayonnaise, celery, green onion, mustard, onion powder, salt and pepper.
• Place the drained, cooled pasta in a large bowl. Add the mayonnaise mixture and stir into the pasta until well combined. Gently stir in the chopped egg. Sprinkle with paprika, cover with plastic wrap, and chill for at least a couple of hours before serving.

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Rice Krispy Treat Cheesecake

 

Ingredients

For the Rice Krispie Crust

3 cups Rice Krispies cereal

1/4 cup unsalted butter

1/3 cup marshmallow fluff

For the Cheesecake Filling

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/2 cup sour cream

For the Toppings

1 cup mini marshmallows

1/2 cup Rice Krispies cereal (for topping)

1/4 cup melted chocolate (for drizzling)

Instructions

Prep the Crust: In a medium saucepan over low heat, melt the unsalted butter. Add the marshmallow fluff and stir until smooth. Remove from heat and mix in the Rice Krispies until well-coated. Firmly press the mixture into the bottom of a greased 9-inch springform pan. Set aside.

Make the Cheesecake Filling: In a large bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until creamy and smooth. Add in the eggs one at a time, ensuring each is well incorporated before adding the next. Gently fold in the sour cream.

Combine and Pour: Pour the cheesecake filling over the prepared Rice Krispie crust, smoothing the top with a spatula.

Bake: Preheat your oven to 325°F (165°C). Bake the cheesecake for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the door ajar, letting the cheesecake cool in the oven for about one hour.

Add Toppings: Once cooled, sprinkle mini marshmallows and the extra Rice Krispies over the top, then drizzle with melted chocolate.

Chill: Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly.

Notes

For a gluten-free version, use gluten-free Rice Krispies. Store leftovers in the refrigerator for up to 5 days. Freeze individual slices wrapped in plastic wrap for up to 2 months.

Nutrition

Calories: 350kcal | Fat: 22g

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KFC Gravy Recipe

 

KFC Gravy Recipe

Ingredients:

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

1/4 teaspoon onion powder

1/8 teaspoon white pepper

1/4 teaspoon sea salt, plus more to taste

2 cups chicken broth

1 cup water

1/2 teaspoon beef bouillon granules

Directions:

Melt Butter:

In a saucepan, melt the unsalted butter over medium heat.

Add Ingredients:

Sprinkle in the all-purpose flour, onion powder, white pepper, and sea salt.

Whisk the mixture continuously for about 2 minutes until it turns a light golden color.

Pour Liquids:

Slowly pour in the chicken broth and water while whisking to avoid lumps.

Add the beef bouillon granules and continue whisking until the gravy thickens.

Simmer:

Reduce the heat to low and let the gravy simmer for about 5-10 minutes, stirring occasionally.

Adjust Seasoning:

Taste the gravy and adjust the seasoning with more salt if needed.

Serve:

Pour the KFC gravy over your favorite dishes like mashed potatoes, fried chicken, or biscuits.

Enjoy the rich and flavorful KFC-style gravy!

Preparation Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Servings: 4 servings

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Pecan Pie Dump Cake

 

Easy Pecan Pie Dump Cake

Ingredients:

1 cup pecans (chopped)

1 can (14 oz) sweetened condensed milk

 1 cup corn syrup (light or dark)

½ cup (1 stick) butter, melted

 1 tsp vanilla extract

1 box yellow or butter cake mix (15 oz)

½ cup (1 stick) cold butter, sliced thin

 1 cup water

Directions:

Heat your oven to 350°F (175°C) and grease a 9x13-inch pan.

Layer It Up:

2. Sprinkle the chopped pecans in the pan.

3. Dump in the sweetened condensed milk, corn syrup, melted butter, and vanilla without mixing.

4. Shake the dry cake mix evenly over the top without stirring.

5. Dot the top with slices of cold butter.

6. Gently pour the water over everything.

 Bake:

Bake for 50-60 minutes until golden and bubbly at the edges.

Serve:

 Let it sit for 10 minutes to thicken as it cools.

Scoop into bowls and add vanilla ice cream if desired.

Preparation Time: 5 minutes | Cooking Time: 60 minutes | Total Time: 65 minutes | Calories: 400 kcal per serving | Servings: 8 servings 

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PEANUT BUTTER NO-BAKE COOKIES

 PEANUT BUTTER NO-BAKE COOKIES!

🥜 1 stick butter

🥜 2 cups sugar

🥜 ½ cup milk

🥜 1 cup peanut butter

🥜 2 tsp vanilla

🥜 3 cups quick-cook oats

🥜 ¼ tsp 

Instructions

 

1. Before getting started, make sure to gather all of your ingredients and measure everything out. Line a couple of large baking sheets with parchment paper (I like to just line my countertop with a large sheet of parchment paper, if your countertop is heat resistant you can also do this instead) and set aside.
2. Place the butter, sugar, and milk in a saucepan and heat over medium heat, making sure to stir often until the butter is melted and everything is well combined. Bring the mixture to a rolling boil (the top should be completely covered in bubbles and bubbling vigorously) and allow to boil for 60 seconds (make sure to set a timer!) without stirring.
3. Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.
4. Drop spoonfuls of the mixture onto the prepared baking sheets. I like to use a 1.5 tablespoon cookie scoop and flatten the cookies out a little. Allow to cool for about 45 minutes- 1 hour or until the cookies have firmed up, serve, and enjoy! The cookies will continue to firm up more the longer they cool.

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Missie's Cafeteria Style Noodles

 

𝕄𝕀𝕊𝕊𝕀𝔼'𝕊 ℂ𝕒𝕗𝕖𝕥𝕖𝕣𝕚𝕒 𝕊𝕋𝕐𝕃𝔼

ℂℍ𝕀ℂ𝕂𝔼ℕ & ℕ𝕆𝕆𝔻𝕃𝔼'𝕊

4 𝙏𝙗𝙨. 𝘽𝙪𝙩𝙩𝙚𝙧

1 𝙨𝙢𝙡 𝙊𝙣𝙞𝙤𝙣 𝙙𝙞𝙘𝙚𝙙

1 𝙘𝙖𝙣 𝘾𝙝𝙞𝙘𝙠𝙚𝙣

1 𝙘𝙖𝙣 𝘾𝙧𝙚𝙖𝙢 𝙤𝙛 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙎𝙤𝙪𝙥

3 𝙘𝙪𝙥𝙨 𝙗𝙧𝙤𝙩𝙝 + 1 𝙩𝙨𝙥 𝘾𝙝𝙠𝙣. 𝙗𝙤𝙪𝙡𝙞𝙤𝙣 𝙥𝙤𝙬𝙙𝙚𝙧 𝙤𝙧 𝙬𝙖𝙩𝙚𝙧

( 𝙞𝙛 𝙙𝙤𝙞𝙣𝙜 𝙤𝙣𝙡𝙮 𝙬𝙖𝙩𝙚𝙧 𝙖𝙙𝙙 2𝙏𝙗𝙨 𝙆𝙣𝙤𝙧𝙧 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙗𝙤𝙪𝙡𝙞𝙤𝙣 𝙥𝙤𝙬𝙙𝙚𝙧)

1 𝙥𝙠𝙜. 𝙄𝙣𝙣 𝙈𝙖𝙞𝙙 𝙒𝙞𝙙𝙚 𝙀𝙜𝙜 𝙉𝙤𝙤𝙙𝙡𝙚𝙨

𝙎𝙖𝙪𝙩𝙚 𝙩𝙝𝙚 𝙗𝙪𝙩𝙩𝙚𝙧 𝙖𝙣𝙙 𝙤𝙣𝙞𝙤𝙣𝙨 𝙪𝙣𝙩𝙞𝙡 𝙨𝙤𝙛𝙩. 𝘼𝙙𝙙 𝙧𝙚𝙨𝙩 𝙤𝙛 𝙞𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨 𝙚𝙭𝙘𝙚𝙥𝙩 𝙩𝙝𝙚 𝙣𝙤𝙤𝙙𝙡𝙚𝙨. 𝘽𝙧𝙞𝙣𝙜 𝙢𝙞𝙭𝙩𝙪𝙧𝙚 𝙩𝙤 𝙖 𝙗𝙤𝙞𝙡, 𝙩𝙝𝙚𝙣 𝙖𝙙𝙙 𝙩𝙝𝙚 𝙚𝙜𝙜 𝙣𝙤𝙤𝙙𝙡𝙚𝙨. 𝘽𝙧𝙞𝙣𝙜 𝙗𝙖𝙘𝙠 𝙩𝙤 𝙖 𝙗𝙤𝙞𝙡, 𝙘𝙤𝙫𝙚𝙧 𝙖𝙣𝙙 𝙧𝙚𝙙𝙪𝙘𝙚 𝙝𝙚𝙖𝙩 𝙩𝙤 𝙨𝙞𝙢𝙢𝙚𝙧 𝙪𝙣𝙩𝙞𝙡 𝙣𝙤𝙤𝙙𝙡𝙚𝙨 𝙖𝙧𝙚 𝙙𝙤𝙣𝙚. 𝙎𝙖𝙪𝙘𝙚 𝙨𝙝𝙤𝙪𝙡𝙙 𝙩𝙝𝙞𝙘𝙠𝙚𝙣.

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Posole Mexican Soup

 Ingredients

1 yellow onion $0.14

2 Tbsp cooking oil $0.04

2 Tbsp flour $0.02

2 Tbsp mild chili powder* $0.30

3 oz. tomato paste $0.33

1/2 tsp ground cumin $0.05

1/2 tsp garlic powder $0.05

1/4 tsp cayenne pepper (optional) $0.03

3/4 tsp salt $0.03

2 cups water $0.00

3 cups chicken broth** $0.38

1 4oz. can chopped green chiles $0.87

1 15oz. can hominy $1.09

1.5 cups shredded pork, chicken, or beef (pre-cooked) $2.04

1 fresh lime $0.33

1/2 bunch fresh cilantro $0.85

Instructions

Finely dice the onion, then add it to a large soup pot along with the cooking oil. Sauté the onion in the oil over medium heat for 3-5 minutes, or until it is tender and transparent. Add the flour and chili powder and continue to sauté for two minutes more. The mixture will be fairly dry, so stir continuously to prevent burning.

Add 2 cups water, tomato paste, cumin, garlic powder, cayenne pepper, and salt to the pot. Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer, at which point it will thicken.

Finally, add the chicken broth, shredded meat, diced chiles, and hominy (drained). Stir to combine and then heat through (about 10 minutes).

Cut the lime into wedges and roughly chop the cilantro. Top each bowl with chopped cilantro and a wedge of lime to squeeze over top.

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Egg Roll In a Bowl

Egg Roll In a Bowl

* 1 lb. ground pork (can substitute with ground chicken, Turkey, or beef)

* 1 white onion, diced

* 1 tablespoon sesame oil

* 1 tablespoon rice vinegar

* 2 teaspoons minced fresh garlic

* 1 teaspoon ground ginger

* ¼ cup low sodium soy sauce

* 1 (16 ounce) bag coleslaw mix or 1 shredded cabbage & 1/2 cup grated carrots

* 2 green onions, thinly sliced

* Salt and pepper, to taste

* 1 tablespoon hoisin sauce

1. Brown pork on medium high then drain.

2. Add onion, sesame oil & rice vinegar. Cook, stirring til onion is tender.

3. Add garlic, ginger, soy sauce, hoisin sauce, cabbage & carrots. Cook, stirring, until cabbage is wilted. About 6-7 minutes.

4. Stir in green onions and salt & pepper to taste and SERVE alone or over rice/noodles or caulirice.

Serves 4

Spicy aioli: 1/2 cup Mayo, 1 Tbsp sriracha, 1/2 lime juice & zest

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Homemade Cough Drops

This is the best cough killer that you can imagine. Homemade

When your nose is blocked and the cough sets in, most people are usually at their wit's end. You swallow medicine, gurgle specific solutions, rub ointments into your skin, and simply try everything that advertisements claim as successful. But with this little guide, you won't need to do any of that. These cough drops contain all the important ingredients to kill off any cold or flu. 

We need: 

8 Oz Sugar 
4 Oz water 
1 Tbsp freshly squeezed Lemon juice 
1 Tbsp Honey 
1/2 Tbsp ground Ginger 
1/4 Tbsp ground Cloves 

First, mix all of the ingredients in a pot and let it boil. The honey is an anti-inflammatory, ginger strengthens the immune system, and cloves are an anti-oxidant. Together they provide an all-rounded defense, which these illnesses fear. Once the mixture has come to the boil, allow it to simmer for around 20 minutes, stirring regularly. 

Then sit the pot to the side to cool a little. The sugar should have caramelized, which gives the substance a thick, sticky consistence. 

Use a spoon to distribute small drops onto a sheet of baking paper. Now wait until the drops have set hard. 

Then, sprinkle some icing sugar over the top. This ensures that the cough drops don't stick together. 

Done! Now you have beautiful cough drops at hand for that health emergency. These bonbons can also be dropped into hot water, where they soon turn into a delicious tea. Get well soon! 

The best thing is they're homemade and you can be 100% certain of what's in them. Particularly when you're sick and your body isn't at full strength, that's a comforting thought. 

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DIY Poo Poo Spray Poo Pourri Recipes Printable Labels

It’s the film of oil covering the surface of the water that prevents odors from escaping the bowl. 

• Use distilled water (or bottled water) as the base of your Poo Pourri recipe for best results. Of course, tap water works too, but it contains other minerals that could ever-so-slightly affect your recipe. Fortunately, distilled water is budget-friendly… a gallon jug is just 99 cents at most grocery stores.
• Use rubbing alcohol (or witch hazel or vodka) as a stabilizer. It turns the liquid into a white, milky substance — much like the original Poo Pourri. It also helps the water and oils mix better, although you still need to shake before each use.
• For the best results, use 100% natural Essential Oils, rather than synthetic blends that are made in a lab.
• The exact number of drops and which Essential Oils you use is completely up to you. Each variable you change will change the scent and its strength to some degree. Experiment and find the combination you like best. Below I share my favorites, plus some popular scent combinations from the original Poo Pourri sprays.
• If you want to be able to see the oil barrier of protection in the toilet bowl itself, you can add a few drops of blue food coloring to your DIY Poo Pourri recipe.
• Ideally, you should store your homemade Poo Pourri spray in a small glass spray bottles — because Essential Oils break down and become less effective when exposed to light. However, I’ll be honest, I’m using small plastic spray bottles (like the original Poo Pourri comes in). I like the ones with a trigger sprayer best because they hang nicely on the side of the toilet paper holder that I have on the back each toilet in our home.

Recipe 1

1. Find a clean 2 oz (or 4 oz) spray bottle.
2. Combine 10 (or 20) drops of Essential Oils and 1 (or 2) tablespoons of Rubbing Alcohol in a small spray bottle first.
3. Shake to mix thoroughly.
4. Next, add water to the spray bottle, enough to almost reach the rim.

************************
Recipe 2

Combine in a 2oz Glass Spray Bottle,
1.75 oz Distilled Water,
15 drops Lemon EO, 
5 drops of Bergamot, 
10 drops Orange EO, 
1/2 teaspoon of Vegetable Glycerin.


Note** EO stands for Essential Oils


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

Ingredients:

• 1 – 5 oz spray bottle
• 4 oz distilled water
• 25 drops of Lemon Essential Oil
• 10 drops of Bergamot Essential Oil
• 15 drops of Orange Essential Oil
• 1 teaspoon of NOW Solutions Glycerine Vegetable (I found this is a good thickening agent to help the barrier)

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

You can use any mixture of EO's just note how many drops of each in the above recipes as a general rule of thumb.

Free printable labels just right click and save image then print from saved image.

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9 Stove Top Potpourri Recipes

Citrus

• 1 Orange, Sliced
• 1 Lemon, Sliced

Cranberry Bliss

• 1 orange
• ½ lemon
• 1 cup cranberries
• 2 cinnamon sticks
• 1 tablespoon cloves

Apple Pie

• 2 Apples, sliced
• 2 cinnamon sticks
• 1 lemon slice
• dash of vanilla extract

Vanilla Spice

• 1 teaspoon vanilla extrat
• 1 cinnamon stick
• 4 cloves

Holiday Love

• 2 cinnamon stick
• 2 sprigs pine
• 2 drops peppermint extract

Gingerbread Man

• 10 slices ginger
• 1 cinnamon stick
• 1 teaspoon vanilla

Rich Spice

• 2 Cinnamon Sticks
• ½ tablespoon Whole Cloves
• 1 Whole Nutmeg

Lemon Rosemary

• 1 Lemon Sliced
• 3 Sprigs Fresh Rosemary
• 1 Cinnamon Stick

Minted Lime

• 2 Limes, Sliced
• 2 Sprigs Fresh Mint
• ½ teaspoon Peppermint extract (optional)

Instructions

Stove Top

1. Add 2-3 cups of water to a small sauce pan and desired ingredients.
2. Bring to a boil and reduce heat to low. Do not let water evaporate (you can add more if needed).

Slow Cooker

1. Many readers have suggested using a small slow cooker for this! Just place the same ingredients into your slow cooker and let it sit on low all day!

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