How to make homemade Body Lotion

OK, listen up, This one you do not Eat!!

Body lotions can be very expensive, but there is no reason why you shouldn't be able to make your own homemade body lotions. You won't be putting a dent in your wallet or purse, and you can give your creations as gifts!
First, purchase a big bottle of vegetable glycerin. This is great because it's water soluble and it's hypoallergenic, so you won't have to worry about anyone getting adverse reactions to your homemade lotions. You can purchase this at your local nutrition shop, or you can buy it online.
When you have your glycerin, you can mix it with any type of essential oil that smells good to you and that has the properties you need. For instance, sweet almond oil has many vitamins and minerals, including vitamin E. Citronella oil is great for arthritis, joint pain, headaches, etc. Lavender essential oil is great for calming and soothing the mind and body. Whichever essential oil you choose, make sure that it will go well with the skin.
Purchase a big jar of cocoa butter. This is especially concentrated in vitamin E, so it's great for the skin. Melt about 1/2 ounce of cocoa butter for each recipe that you make. You can mix the cocoa butter with some type of oil, such as jojoba or virgin coconut oil, and then making it fragrant by adding a couple of drops of essential oil. You can also add other miscellaneous extracts, such as vanilla. Be creative but make sure that all the ingredients are suitable for the skin.
Purchase thick oils, such as sweet almond oil or virgin coconut oil. Try to purchase the ones which are unhydrogenated, because these are cold-pressed and the least processed. These oils are especially great moisturizers, so they will work well with the skin. Mix these oils up with a teaspoon or so of real honey, and a little bit of flower extract or any essential oil.
Once you make your recipes, make sure that you store them in air-tight containers. You can buy some online which are specially made for cosmetic purposes, but you can use other household containers, too, as long as they are sterile (boil them first) and can be closed tightly. Store these homemade lotions in your fridge or somewhere cool.

Thanksgiving Menu and Recipe Ideas.

The First and most important part of the Thanksgiving meal is the turkey. The easiest and juiciest way to cook a turkey is in a large roasting bag. Seasoned to taste guaranteed to be moist and fall off the bone.

Check your local grocery store, usually found in the foil and wrap section. If you don't like this idea there are a million recipes online to choose from.

Number 2 on the list the stuffing.

Ingredients:
2 tablespoons butter or margarine
1 medium onion, chopped
1 cup chopped celery
1 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 cups dried bread crumbs
2 cups chicken broth

Directions:
In a large skillet melt butter. Add chopped onion and chopped celery; cook until tender. Stir in chicken broth, sage, salt and pepper; simmer for 3 minutes.
Place bread crumbs in large bowl; add onion mixture and mix until moistened.
Use as stuffing for poultry, or bake, covered in a greased baking dish for 30 minutes at 350°F (175°C).
Makes 12 servings.

The Side Dishes

Baked Apples

Ingredients:
4-5 apples, preferably Gala or Macintosh
Brown sugar
4-5 cinnamon sticks
Vanilla
Butter (could substitute margarine)

Directions:

Core the apples and place in a baking dish. Place a cinnamon stick down in the center of the apple and then fill the center with brown sugar. Take about a 1/4 teaspoon of vanilla and drizzle across the brown sugar, then coat the top of the apple in butter and bake in a 350 degree oven for approximately 20-30 minutes or until apples are tender but not mushy.
The apples are great alone or served with a little whip cream, ice cream or caramel sauce.

Candied Yams

Ingredients:
1 can yams OR 4 Fresh yams
1/4 cup butter
1/2 bag miniature marshmallows
1/2 cup Orange juice OR 1 orange, sliced
1/4 cup Brown sugar

Directions:
Drain yams and discard liquid. Arrange in baking dish. Pour orange juice over yams. Sprinkle liberally with brown sugar. Dot with butter. Sprinkle with marshmallows, if desired. Place orange slices on top.
Bake for 30 minutes at 350 degrees or in any oven temperature (for example, along with the turkey) until marshmallows melt and liquid is bubbly.

Broccoli casserole

Ingredients:

2 10-ounce packages frozen cut broccoli
2 cups frozen whole small onions or 1-2 coarsely chopped onions, boiled in water until tender (optional)
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
salt and pepper to taste
1 cup milk
1 3-ounce package cream cheese
1/2 cup shredded cheese (I use cheddar; you can use American or your favorite cheese)
1 cup soft bread crumbs tossed with 2 tablespoons melted margarine

Directions:

Cook broccoli according to the package directions; drain. Put broccoli and the optional onions, drained, in a 1 1/2 quart casserole dish.
In a medium saucepan, over low heat, melt the margarine or butter. Blend in the flour, salt and pepper. Add the milk, all at once, and mix well. Heat over medium heat, stirring constantly, until the sauce thickens and bubbles. Reduce the heat to low and add the cream cheese; mix until smooth.
Pour the sauce over the vegetables and mix gently. Top with the shredded cheese and then sprinkle the bread crumbs on top.
Bake at 350 degrees F for 40 to 45 minutes. Serves 6.

Green Bean Casserole

Ingredients:

1 can (10 3/4 ounces) cream of mushroom soup
2 16-ounce cans of cooked green beans (or one 20 ounce package of frozen green beans)
1/2 cup milk
1 teaspoon soy sauce (if desired)
Salt and pepper to taste
1 1/3 cups canned french fried onions

Directions:

Cook green beans according to the package directions. In a 1 1/2 quart casserole dish, mix the green beans, soup, milk, soy sauce and 2/3 cup of the french fried onions. Salt and pepper to taste.
Bake at 350 F. for 25 minutes. Sprinkle the remaining french fried onions on the top of the casserole and bake for another 5 minutes.

Gravy

Ingredients:


Meat juices from roast turkey
3 to 4 tablespoons reserved fat from drippings
Water, chicken broth or giblet broth
1/4 cup all-purpose flour
Salt and pepper to taste
A few drops of Kitchen Bouquet (browning sauce), if desired

Directions:

Remove cooked turkey to a platter. Leaving the crusty bits from the turkey in the roasting pan, pour the juices and fat into a large measuring cup or bowl; skim off all but about 3 to 4 tablespoons fat. (I usually remove the needed fat and set it aside in a small bowl and then skim off and discard the remaining fat.)
Return the fat to the roasting pan and stir in the flour. Blend well. Cook and stir this mixture over low heat until bubbly, either right in the roasting pan or transfer to a large saucepan.
Remove the pan from the heat and stir in the liquid (pan drippings plus enough water, broth or giblet broth to make 2 cups) all at once. Season with salt and pepper and add the Kitchen Bouquet. Mix very well using a wire whisk for best results. Return the pan to the heat and simmer until it thickens slightly, about 2 to 3 minutes.
You can add a can or jar of prepared turkey gravy to your homemade gravy if you don't have sufficient pan drippings to make enough gravy for your family and guests.

Mashed Potatoes

Ingredients:


1 1/3 pounds baking potatoes, peeled and cut into quarters
2 tablespoons butter or margarine
2 to 4 tablespoons milk
1/4 teaspoon salt
Salt and pepper to taste

Directions:

In a medium saucepan, put potatoes in enough salted water to cover them. Quickly bring the water to a boil over high heat. Reduce heat, cover with a vented lid if desired, and cook for about 20-25 minutes, or until potatoes are tender when poked with a fork.
Drain the potatoes. Place potatoes in a bowl and mash them with either a potato masher or an electric beater set to low speed. Mix in butter or margarine and season with salt and pepper. Gradually beat in enough milk to make the potatoes light and fluffy.

Scalloped Corn

Ingredients:

1 egg
Salt to taste
Pepper to taste
1 can (15 ounce) cream-style corn
1 can (15 ounce) golden whole kernel corn (drained, but reserve 3 tablespoons liquid)
Butter or margarine
1/3 cup half and half (milk and cream)
24 to 30 soda crackers, crushed (reserve an adequate amount for topping)

Directions:Beat egg in a bowl with a fork until frothy. Blend in seasonings, reserved liquid and corn. Add chunks of butter (about 2 tablespoons), cream, and cracker crumbs; mix well.
Turn into a buttered 1 quart casserole. Top with reserved crumbs and dot generously with butter.
Bake at 350 F. 30 minutes.

Watergate Salad

Ingredients:

1 small package Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 ounce) crushed pineapple in juice
1 cup miniature marshmallows
1/2 cup chopped nuts (optional)
1-3/4 cups thawed Whipped Topping

Directions:
Stir pudding mix, pineapple with juice, marshmallows and nuts in large bowl until well blended. Gently stir in whipped topping. Chill well.
I don't use all the pineapple juice when I make this and I use all the small bowl of cool whip; I don't try to measure cool whip!

Sweet Potato Balls

Ingredients:

3 pounds of sweet potatoes (cooked)
2 tablespoons butter
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 egg
miniature marshmallows
3/4 cup gingersnap cookie crumbs

Directions:

Mash potatoes while they are still warm, add butter salt and pumpkin pie spice. Add egg until combined. Chill until firm; roll them into balls (about golf ball size). Place 2 marshmallows in each one then and form again into a ball. Then roll them in the crumbs. Bake in a 400 degree oven on a lightly greased cookie sheet for 10 to 15 minutes.

Cranberry Fluff

Ingredients:

1 can of cranberry whole berry sauce
8 ounce package miniature marshmallows
8 ounce pkg lite or fat free cream cheese
1 20-ounce can crushed pineapple, undrained
1/2 cup flaked coconut
1 sliced banana
1 8-ounce tub lite cool whip topping

Directions:

Cream together the cream cheese, cool whip. Stir in berries, pineapple, coconut and marshmallows.
Just before serving stir in the sliced banana.Makes 8- 10 servings
A creamy cranberry salad. Even people who normally don't like cranberries will eat this salad and it can be made ahead of time.


Don't forget to garnish your table with the must haves for thanksgiving; black and green olives, deviled eggs, dinner rolls or fresh baked biscuits, boiled onions (my personal favorite), and just a plain old ordinary vegetable for those who do not like the fancy dish.

Cheesy Stuffed Zucchini Recipe

Get your taste buds ready for a real treat!

Ingredients:


6 medium zucchini
3 cups butter cracker crumbs, crumbled
1/2 cup grated Parmesan cheese
1 small onion, minced
3 tablespoons minced parsley
1/8 teaspoon pepper
1 teaspoon salt
2 eggs, beaten
2 tablespoons butter
Parmesan cheese for topping

Directions:

Wash zucchini and cut off ends; do not peel. Cook zucchini in boiling salted water for 4 to 5 minutes, or until just tender. Cut zucchini in half lengthwise; remove pulp with spoon; place zucchini shells in a large baking pan or jelly roll pan. Combine zucchini pulp, cracker crumbs, cheese, onion, parsley, salt, pepper, and the beaten eggs. Fill zucchini shells with mixture and dot with butter. Sprinkle with additional Parmesan cheese and bake at 350° for 30 minutes.

Southern Ham Casserole

With the Holidays coming there will be plenty of left overs to make your special casseroles with. Here is a delicious recipe for a Southern style ham casserole.

Ingredients:

1 lb country ham slices or regular smoked ham in one piece
1 large onion, diced
1 lb elbow macaroni
2 cups shredded extra sharp cheddar cheese
(8 oz)1 cup sour cream
1 can cream of chicken soup
1/4 cup (1/2 stick) margarine, melted
1 cup dry plain bread crumbs

Directions:

1. Heat oven to 400º.
2. Bring 4 quarts water and ham to boiling in large pot. Once water begins to boil, remove ham to a plate. Add onion and macaroni to pot. Return water to boiling; cook 8 minutes, stirring occasionally.
3. Coarsely chop ham, discarding any fat and bones.
4. Drain macaroni and onion and return to pot. Add ham, cheese, sour cream and soup. Scrape into a 13x9x2 baking dish. Pour melted margarine over top. Sprinkle with bread crumbs.
5. Bake in heated 400º oven 30 minutes or until heated through and top is golden brown. Let stand 5 minutes before serving.

Note: Prepare in two 8x8 casserole dishes, bake one and freeze one (unbaked) for another day. If freezing, top with crumbs and margarine right before baking. To bake frozen casserole, first thaw in the refrigerator. Before baking, drizzle with margarine and sprinkle with bread crumbs. Bake as directed.

Cheesy Meatloaf

Don't let anyone fool you, Everybody loves a good meatloaf. The sandwiches the next day are FABULOUS!!

Ingredients:

2 eggs
1 cup buttery cracker crumbs
1 cup milk
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1 1/2 teaspoons salt
1 teaspoon dried oregano
2 pounds lean ground beef
8 ounces spaghetti sauce
1 cup grated mozzarella cheese

Directions:

Combine the eggs, cracker crumbs, milk, Parmesan cheese, onion, salt, oregano and beef.
Mix well.
Shape into a loaf and place in a lightly greased loaf pan.
Bake at 350 degrees F for about 1 hour.
Drain any liquid off.
Spoon the spaghetti sauce over meat loaf, then top with grated mozzarella cheese.
Bake another 10 minutes.

Chicken and Dumplings

Truly a delicious delight. We had it for dinner the first time 2 nights ago and my 13 year old son did not even know what a dumpling was. He had two huge bowls.


Ingredients:
3 pieces of boneless chicken breasts
5 or 6 cans of broth (or bullion cube)
½ bag of mixed veggies
2 cups Bisquick
2/3 cup of half and half

Directions:
Cut up boneless chicken into pieces. Boil or fry until tender. Cook vegetables.
Bring broth to a bubbling boil. Mix Bisquick according to directions on box.
Drop by spoonfuls into boiling broth.
Cook for 10 mins. Add the remaining ingredients and let simmer about 20 mins.
Optional Additions: Garlic powder and pepper to taste.

Pumpkin Bars and Cream Cheese Frosting

Yummy!!

Ingredients:

2Cups flour

2 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon baking soda
4 eggs
16 oz. Pumpkin
1 ½ Cups sugar
1 Cup oil

Directions:
Mix flour, baking powder, cinnamon and baking soda in mixing bowl and stir together. Beat in eggs, pumpkin, sugar, oil and mix together. Spread mixture in ungreased 13x9 pan. Bake for 30-40 minutes at 350 degrees. Allow to cool and frost with cream cheese frosting.

Cream Cheese Frosting

Ingredients:
3 oz. Cream cheese
¼ Cup butter
1 teaspoon vanilla
2 Cups powdered sugar

Directions:

Blend cream cheese and butter with mixer. Add in vanilla and powdered sugar.

Pumpkin Soup Recipe

Did you know a pumpkin is a member of the squash family. When you think of it like that it does not sound so strange to make a soup out of it.

Ingredients:


1/4 cup butter or margarine
1 large onion, chopped
1 leek, chopped
1 pound canned or homemade pumpkin puree
5 cups chicken broth
1/4 teaspoon white pepper
1 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 bay leaf
1 cup half-and-half
1 cup sour cream
1/2 cup chopped chives

Directions:

Melt butter in medium saucepan. Add onion and leek. Saute until tender. Stir in pumpkin puree, chicken broth, pepper, salt, curry powder, nutmeg, ginger, and bay leaf. Bring to a boil; reduce heat. Simmer for 15 minutes. Remove bay leaf. Puree soup mixture in blender or food processor. Return to saucepan. Add half-and-half. Soup may be served at this point or refrigerated or frozen. Serve hot or cold. Top with a dollop of sour cream. Sprinkle with chives. Serves 6 to 8


Serving suggestion: Hollow out a pumpkin and fill it with soup. Heat at 350 degrees for 45 minutes and serve from the pumpkin

Note: To prepare a pumpkin puree, cut a fresh 3-pound pumpkin into cubes. Combine cubes with water to cover in a saucepan. Bring to a boil; reduce heat. Simmer, covered, for 20 minutes or until fork-tender. Drain and press through a sieve.