bakingmommyof3

Helpful tips and recipes for the multi tasking mom

How to make natural insecticide from Rhubarb Leaves…. April 30, 2012

Filed under: Uncategorized — bakingmommyof3 @ 8:10 am

 

How to Make Rhubarb Leaf Natural Pesticide

How to Make Rhubarb Leaf Natural Pesticidethumbnail

 

Rhubarb leaves make a very effective natural pesticide for leaf eating insects, and it is easy to make. While the stalks are perfectly edible, the leaves contain oxalic acid, a poison that can stop your heart. It will also stop insects in their tracks. A word of warning, don’t use this if you have dogs. They are attracted to the soap and my lick it, with fatal results. If you don’t have dogs, make this natural pesticide to protect your flowers.

 

Difficulty:

 

Moderately Easy

Instructions

Things You’ll Need

  • Old stock pot
  • Leaves from about 20 rhubarb stalks with leaves
  • Water
  • Old colander
  • Clean Bucket
  • Spray Bottle
  • Funnel
    • 1

      PREPARE THE LEAVES: Use latex gloves, if you want to, a thorough washing of the hands after handling should be sufficient to remove any toxins from your hands. Remove the leaves from the rhubarb stalks. Make Rhubarb pie with the stalks. Shred the leaves and place them in the pot.

    • 2

      STEW THE LEAVES: Cover with water and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and cool.

    • 3

      STRAIN: Set the colander over a clean bucket. Strain the leaves from the water. Pour the rhubarb leaf natural pesticide water into the bottle, using the funnel. Add a tbsp of liquid soap, cover and shake. Save an extra in a clean bottle or jar. Label all containers with red tape and POISON with a marker.

    • 4

      CLEAN UP: Wash all of the utensils you used thoroughly with soap and water. It is best to use old pots and pans or utensils that will not be used again for food preparation.

    • 5

      USES: Use Rhubarb Leaf Natural Pesticide to control pests on flowers and shrubs. Use to control aphids, caterpillars, mites, and more. There is controversy as to whether it is safe to use on fruits and vegetables. If you decide to use it in this manner, make sure you wash your fruits and vegetables thoroughly before use.

Tips & Warnings

  • Keep out of reach of children and pets
  • DO NOT USE IF YOU HAVE DOGS! They are attracted to the soap, will lick it, and if could be fatal.

 

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Apple Oatmeal Cookies on a Chilly Wet Day!!! April 26, 2012

Filed under: Uncategorized — bakingmommyof3 @ 4:36 pm

In this house we always have an abundance of apples and applesauce….so I wanted a new way to use up apples….and my search brought me to this recipe…..If you enjoy the smell of apples and spice and the taste that matches for an amazing snack then you need to try these….Enjoy!!!! 

Apple-Oat Cookies

 

3/4 cup butter or margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
2 eggs
1 3/4 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups old-fashioned or quick-cooking oats
1 medium apple, peeled and shredded (about 1 cup shredded)
1 cup powdered sugar
2 to 3 tablespoons apple juice or milk
  1. Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until creamy. Beat in vanilla and eggs, scraping sides occasionally, until blended.
  2. In medium bowl, mix flour, baking soda, cinnamon and salt. Gradually beat flour mixture into sugar mixture. Stir in oats and apple. Onto cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.
  3. Bake about 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  4. In medium bowl, beat powdered sugar and apple juice until smooth, using wire whisk or fork. Drizzle over cooled cookies on cooling rack. Let stand about 1 hour or until glaze is set.
Makes About 3 dozen cookies
 

Garlic Herb Beer Bread anyone??? April 25, 2012

Filed under: Uncategorized — bakingmommyof3 @ 4:00 pm

I went on a mission yesterday and from Addison to Lawrenceville  – I could not find garlic bread….I wasn’t aware we were in a garlic bread shortage….but it seems to be that everyone is having pasta this week….well this house is no different….Stuffed Shells and tossed salad – and I wanted garlic and cheese with that – then I found this recipe and the kids and hubbers love beer bread…so it was a win win !!!

Makes 1 loaf

  1. Preheat oven to 375 F.
  2. Sift the flour again into a large bowl.
  3. Add all dry ingredients, chopped garlic, cheese, and herbs. Lightly mix with a spoon.
  4. Slowly pour in beer. Let it sit for a few minutes to absorb the mixture. Mix with a spoon until dough has absorbed all of the beer. Should be a thick consistency.
  5. Grease a large bread pan and pour in mixture. Pour the butter over the dough.
  6. Cook for 50 minutes to an hour, until top of bread is golden brown and the loaf is firm to the touch.
  7. Remove from the oven and let cool for 5 minutes. Best served warm!
 

Carrot cake anyone???? April 23, 2012

Filed under: Uncategorized — bakingmommyof3 @ 12:56 pm

Was trying to figure out what to do with leftover cream cheese frosting – and thought hmm there has to be a small carrot cake recipe someplace….and found one – and it smells and looks amazing!!!!  So for those of you that want a small desert or a lighter desert – give it a try….

 

Carrot Snack Cake

1/4 c margarine, softened
1/2 c sugar
1 egg
1/4 c skim milk
1/2 tsp vanilla
1/2 c finely shredded carrot
1 c all-purpose flour
1 1/4 tsp baking powder
1/4 tsp cinnamon
1/8 tsp salt
dash ground nutmeg

In a small mixer bowl beat margarine and sugar till blended. Beat in egg, milk and vanilla. Stir in carrot.
In another bowl, combine flour, baking powder, cinnamon, salt, and nutmeg. Add to carrot mixture and stir till blended.
Spray an 8×8 baking pan with nonstick spray. Pour batter evenly into pan. Bake at 350 degrees for 20 to 25 min or until toothpick near the center comes out clean. Cool on a wire rack.
Sprinkle sifted powdered sugar lightly over the top to decorate, serve.

I also added some pecans to mine…just an idea 

 

 

Slow Cooker Stuffed Peppers on a cold winter day…..

Filed under: Uncategorized — bakingmommyof3 @ 8:11 am

I love stuffed peppers and oddly enough the kids will eat them too….And I bought some gorgeous peppers the last time I was grocery shopping – and have been procrastinating on making them…But since the kids have a snow day and I had to take a vacation day to be home with them…stuffed peppers it is….but I am going to try them a new way…..

“Slow-cooker” Stuffed Peppers

5 bell peppers, cleaned out 

Stuffing:
1 lb. raw, ground beef 
32 oz of tomato sauce 
2 cups of cooked, white rice 
I eye amounts: parmesan cheese, s & p, fresh parsley & basil & dried oregano & garlic powder & some bread crumbs

2 cups water

Mix stuffing, stuff peppers, add back their little cap hats 🙂
Extra stuffing I added to the bottom of the crock-pot. Pour the water into the bottom of the pot for the peppers to be slightly immersed. Cook on SLOW, 6-8 hours (may vary according to your pot).

 

Chocolate Choc Chip Muffins April 14, 2012

Filed under: Uncategorized — bakingmommyof3 @ 4:43 am

Chocolate choc chip muffins are one of those oh so yummy things…and my kids love muffins – so every once in a while why not treat them to some that are not as healthy as oh my banana bran ones….and I really do not believe in buying muffins for their lunches or snacks…the cost of them is ridiculous…and then the taste is well less than you would expect…so I hope you enjoy this recipe that is not lacking in taste….

 

  Chocolate Chocolate-Chip Muffins

1 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup semi-sweet chocolate chips, and more for sprinkling on top
3 Tbsp good quality cocoa powder
3/4 cup sugar
1 cup milk
1/3 cup, plus 2 Tbsp vegetable oil
1 egg
1 tsp vanilla extract

Sift all dry ingredients together in a bowl. In a large measuring cup, mix all wet ingredients. Add the wet ingredients to the dry and stir ONLY till moistened. It’s very important not to over-mix quick breads, such as muffins, or they can get very tough.

Line a muffin tin with paper liners and fill with batter. I wanted substantial size muffins, and to wash only one tin, so I squeezed all the batter into just 12 muffin cups, but if I had cut back a little in each, I could have easily gotten about 4 to 6 more muffins. I sprinkled with some of the remaining chocolate chips and then baked for 18 minutes in a 400 degree oven.

 

Pink Lemonade Cookies -they are actually rly good!!! April 13, 2012

Filed under: Uncategorized — bakingmommyof3 @ 9:17 am

Take kids grocery shopping and they are bound to find something interesting – but this time I have to say they picked something I was like ummm about but they are really good…..if you like lemon!!!  

For the cookies:

  • Strawberry cake mix
  • 1 stick butter, softened
  • 2 eggs
  • 1 tsp. vanilla
  • 1 Tbs. water
  • 1/2 cup pink lemonade mix

Combine all the ingredients in a bowl and beat with a mixer till well blended.  Drop by teaspoons onto a baking stone or cookie sheet.  Bake at 350 degrees for 8-10 minutes.

 

For the frosting:

  • 1 1/2 cups powdered sugar
  • 3 Tbs. pink lemonade mix
  • 3 Tbs. soft butter
  • 1-3 Tbs. milk

Stir the powdered sugar and lemonade mix together in a small bowl.  Stir in the butter.  Add the milk gradually, until the frosting reaches a spreadable consistency.  You want it thick, but smooth enough to spread.  Frost cooled cookies.

 

 
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