And now for something completely different…

In an effort to rid my home of chemicals, I made these. All the ingredients were easy to find, some of them are probably already in your home. The essential oil and the Dr. Bronner’s Castile soap are kind of spendy if you’re cheap like me 😉 Thankfully these two ingredients are used sparingly and it seems that a little goes a long way. I actually enjoyed cleaning with these! They smell great, rinse off easily, aren’t harsh, and best of all – they actually work! Speaking of the smell – you can buy a different castile soap and essential oil to create your favorite scent combination. I love lavender and the tea tree oil soap combo, but next time I may buy peppermint soap to go with the lavender. I also like that the kids can help me clean, and I don’t have to worry about them breathing in fumes, getting this on their clothes or on their skin. If you’re interested in learning more about these recipes, go here. The post is really informative! Thanks for reading!

Miracle Mac n’ Cheese

It was getting closer and closer to dinner time, but I had no idea what to make. My girl and I flipped through Pintrest and came across this recipe and she said I should make it 🙂 This mac n’ cheese is so easy, you don’t have anymore excuses to buy boxed stuff, and if you can boil water, you can make this tasty macaroni and cheese! It’s pretty neat how cooking the noodles in milk makes all the difference. My daughter (aka. The Picky One) ate two servings of this – that is a very rare occurrence in this house. Thanks for reading, enjoy!

Miracle Macaroni and Cheese – heavily adapted from Budget Bytes

  • 4 1/2 cups milk
  • 1 pound elbow macaroni pasta
  • 2 cups shredded cheddar cheese ( I used sharp white cheddar)
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon Salt, More To Taste
  • 1/2 teaspoon Seasoned Salt, More To Taste
  • 1/2 teaspoon Ground Black Pepper
  • 1/8 teaspoon Cayenne Pepper
  • 1/4 teaspoon paprika

Directions –

Combine the dry macaroni and 4 cups of milk in a medium pot. Place a lid on top and bring it up to a boil over medium/high heat while occasionally stirring. As soon as it reaches a boil, reduce the heat to low and let simmer until the pasta is tender (about 10-15 minutes). Make sure to stir often during this process to keep the pasta from clumping or sticking to the bottom of the pot. Promptly replace the lid each time to help hold in the moisture. Once the pasta is soft and has absorbed most of the milk, season with salts, pepper, paprika, and dry mustard, or the spices of your choice. If the mixture begins to look dry, add the remaining 1/2 cup of milk. Turn the heat off and stir in the shredded cheese. Serve immediately.