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Its In the Wash- Time (and Money) Saving Tips for the Laundry!

Here are 16 quick ways to save time and money on laundry:

1. Re-wear your jeans, at least 2x.
2. Re-wear and re-purpose. Pj’s worn two nights in a row can be exercise clothes in the morning.
3. If you have only wore it for a few hours, hang it up!
4. Make your own laundry soap. Laundry soap recipes can be found for a dime-a-dozen on the internet for both regular machines and H.E. machines. Homemade laundry soap lasts longer and is much cheaper.
5. Use cold water, it is just as effective as warm/hot.
6. Use a clothes line (indoor or outdoor) to wasting energy by running the dryer. If you do need to run the dryer, run it during cold/winter days and keep your laundry closet/room open. You can warm part of the house and possibly not have to have the heat on.
7.  Have a laundry schedule and stick to it!
8. Put clothes away, RIGHT away, to avoid ironing, or hang it up right away at least!
9.  De-clutter and de-clothes your closet! Less clothes makes for less laundry! Limit kids to 10 outfits each.
11. Dry a wrinkled garment with a wet cloth for  or hang in the bathroom while showering with hot water to avoid ironing.
12. Begin laundry at night, and throw into the dryer in the morning.
13. Make sure your clothes always go into your laundry basket and NEVER on the floor!
14. Keep laundry in closets or laundry room and out of immediate sight.
15. Teach and train children how to sort clothes, transfer to washer and then to dryer, fold and them away. They will be better about taking care of their clothes when they realize how much work it can be to get them washed.
16. Immediately spray or soak a stained garment. After washing hang the garment to dry, rather than putting it through the dryer where stains can be baked on permentantly.
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Thanksgiving Treats, Day 2!

Here’s another-blow-your-taste-buds recipe for your thanksgiving table! 

Cream of Butternut Squash Soup
2 large onions, chopped
4 tablespoons unsalted butter
2 lbs butternut squash peeled and cut into 1” cubes
5 Cups chicken stock
1 cup of yogurt
Tabasco to taste
Nutmeg to taste
Saute Onion in butter in large soup kettle. Add squash and chicken stock and simmer till squash is tender (45 mins) . Puree in blendder after soup has cooled. Return purree to kettle and add yogurt, tabasco and nutmeg. Serve and enjoy!
Serves 8! 
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Thanksgiving Table Treats: Common dishes with a twist. DAY 1

I can’t believe Thanksgiving is less than a week away! As I speak my boyfriend has already begun the Thanksgiving festivities at a friends house enjoying “Practice Thanksgiving” (I’m babysitting but the children are all asleep nestled in their beds….but hoping to go over there once the parents get home). “Practice Thanksgiving” is an annual celebration- a bunch of young adults get together, bringing a traditional Thanksgiving side-dish while the host prepares a turkey. Everyone chows down on thanksgiving food a week before the actual holiday. 

If you are anything like me, Thanksgiving is not just a holiday of thanks- but a meal to be savored. Sometimes, however, with lots of friends and family to celebrate, you end up eating the same Turkey-mashed-potatoes-and-gravy meal, over and over again. Thanksgiving can often turn up to be like a clip from “Groundhogs”day. 
 How about sprucing things up a little? For this lovely thanksgiving week, here the first recipe in my Thanksgiving Treat series : (By the way…this is a grill recipe- for all the men out there!) 
Sweet Potato Stacks
3 large sweet potatoes, peeled, cut into 3/4-inch-thick slices
2 tablespoons canola oil
1/2 cup crumbled blue cheese
1 tablespoon mesquite seasoning
1/4 cup pecans chopped
1/4 cup bacon pieces
2 teaspons while balsamic glaze
Preheat grill your grill and combine potatoes, oil and seasoning until coated evenly. Place each potato slice onto the grill and cook for about 4-5 minutes until potato is golden. Once  potatoe is done cooking, place on a dish and drizzle remaining combined ingrediants on top of potatoes. A drizzle more of balsamic  glaze can be added as well if desired. 
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Zucchini Fritters with Herb and Cheese Topping

Another “Wish List” recipe with a few changes of my own. I’d love some feedback on how it tastes if you get a chance to make it before me! (Also from Southern Living Magazine, with slight alterations) Recently I saw this out of Southern Living Magazine . Sounds DELISH!

Makes: 4 Servings
Total: 25 mins
Ingredients: 
1/2 cup crumbled cornbread
1/4  cup all purpose flour
2 tsp lemon zest 
1 tsp salt
3/4 baking powder 
1/2 tsp black pepper
1 large egg- lightly beaten
3 medium zucchini – coarsely shredded
1/2 cup peanut oil
1 Tbsp olive oil
1 Tbsp drained capers
1 Tbsp fresh lemon juice
8 oz of mozzarella cheese balls or 8 oz cheese
1/2 cup coarsely chopped fresh herbs ( parsley, basil, mint, dill, cilantro etc)
Take zucchini and squeeze on several layers of paper towel to release water. Mix first seven Ingredients together and stir together with zucchini. Heat large pan with peanut oil over medium heat. Drop 4 or 5 cupfulls of mix into hot oil; and flatten . Cook for about 3-4 minutes (on each side) until golden brown.  Continue until all mix is cooked. Pull  fritters out of pan with slate spatula and let drain on a wire rack. Top zucchini with mix of olive oil, cheese, lemon juice capers and herbs.  Enjoy! 
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Journal Recipe #1: Toddler Muffins

Entry #1:

As a nanny I’m on the lookout for fun creative activities with “my”little girls (who happen to be of the rip-old age of 2 years and 13 months). My creative juices often take us into the kitchen and onto Pinterest and recipe apps. One particular recipe caught my eye- seemingly because it said “toddler muffins”and another because it was chocked full of fruits and veggies (which are some of MY favorite foods). So of course, I didn’t just use what the recipe called for, I used MORE than the recipe called for, and they became a HIT (so much so, that the entire batch was gone in a day between them, their parents and myself!) So here they are– they will widen the eyes of your little ones without widening your hips (too much):D 

Ingredients: 
1/2 cup butter softened
1/2 cup brown sugar
2 large bananas 
4 oz of puréed squash (for infants- 1 jar of baby food-squash) 
2 carrots grated and puréed (about 1 cup) 
1/2 sweet potato mashed
2 eggs beaten
1 cup flour
1/2 cup oat bran or Almond flour
1 tsp. baking soda
1 tsp pumpkin pie spice or 1/2 tsp cinnamon and 1/2 tsp nutmeg
1/2 tsp salt
Preheat oven to 375. Grease cupcake pan. Cream together butter and brown sugar until smooth. Mix in mashed bananas, squash, carrots, eggs and sweet potatoes. Stir in flour, baking soda, spices, almond flour and salt until combined. Spoon batter into baking cups evenly- about 3/4 until the top. Bake 15- 20 minutes or until fork comes out clean when poked. Cool in pans 10 minutes before serving. Watch as entire batch disappears before your eyes! 
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Journal Recipe #1: Toddler Muffins

Entry #1:

As a nanny I’m on the lookout for fun creative activities with “my”little girls (who happen to be of the rip-old age of 2 years and 13 months). My creative juices often take us into the kitchen and onto Pinterest and recipe apps. One particular recipe caught my eye- seemingly because it said “toddler muffins”and another because it was chocked full of fruits and veggies (which are some of MY favorite foods). So of course, I didn’t just use what the recipe called for, I used MORE than the recipe called for, and they became a HIT (so much so, that the entire batch was gone in a day between them, their parents and myself!) So here they are– they will widen the eyes of your little ones without widening your hips (too much):D 

Ingredients: 
1/2 cup butter softened
1/2 cup brown sugar
2 large bananas 
4 oz of puréed squash (for infants- 1 jar of baby food-squash) 
2 carrots grated and puréed (about 1 cup) 
1/2 sweet potato mashed
2 eggs beaten
1 cup flour
1/2 cup oat bran or Almond flour
1 tsp. baking soda
1 tsp pumpkin pie spice or 1/2 tsp cinnamon and 1/2 tsp nutmeg
1/2 tsp salt
Preheat oven to 375. Grease cupcake pan. Cream together butter and brown sugar until smooth. Mix in mashed bananas, squash, carrots, eggs and sweet potatoes. Stir in flour, baking soda, spices, almond flour and salt until combined. Spoon batter into baking cups evenly- about 3/4 until the top. Bake 15- 20 minutes or until fork comes out clean when poked. Cool in pans 10 minutes before serving. Watch as entire batch disappears before your eyes!