Weed Killer

Natural Weed Control

I don't usually post these things unless I have tried them, And this works. I was amazed how fast I saw results too.

Mix:

1 Gallon white vinegar

2 cups multi purpose epsom salt

1/4 cup regular blue dawn dish soap

Put into gallon sprayer, if you don't have a sprayer, You can use anything that will spray out liquid, Saturate weeds.

I used this in the morning around 10 am went back in a couple hours and the weeds were wilting and turning color, a few hours later, bye bye weeds. Use this every couple weeks to control weeds, all safer for the environment, and allot safer to have around the house with children and pets.

• 
  Ingredients for natural weed control

Bacon Egg Muffin

INGREDIENTS

• 3 tablespoons unsalted butter, melted
• 8 slices white or whole-wheat sandwich bread
• 6 slices bacon
• 6 large eggs
• Coarse salt and ground pepper
• DIRECTIONS
• Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter. 
• In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
  
• COOK'S NOTEStandard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.

Simple Breakfast Bacon and Eggs

Recipe For A Simple Breakfast

by Toni on September 21, 2011 in Recipes, Survival Guide for Busy Moms

Recipe For A Simple Breakfast

It’s true.  My Sunrise Breakfast Bowl recipe requires only one muffin pan.  There are no spoons, bowls, spatulas or skillets to clean which makes this the perfect breakfast recipe for kids to make.

Sunrise Breakfast Bowls from The Organized Cook

Kids are proud to make breakfast, but tiny hands are not well suited for frying, flipping or boiling.

My girls love to cook and could crack an egg before they were out of diapers, so they’re able to make this easy recipe almost completely on their own with just a little help getting the muffin tin in and out of the oven.

Sunrise Breakfast Bowls from The Organized Cook

Sunrise Breakfast Bowls

Ingredients:

1. Whole grain bread- 12 slices with crust taken off
2. Eggs- 1 dozen
3. Bacon- 1 package precooked bacon
4. Butter

Directions:

1. Preheat oven to 375 degrees

2.  Grease a muffin tin with butter and place one slice of bread into each hole pressing down in the middle.

Press bread slices into each hole of a greased muffin tin

3.  Crack one egg directly onto each slice of bread.

crack one egg onto each slice of bread

Cracked Eggs by Toni Spilsbury, The Organized Cook

Precooked Bacon

4.  Heat bacon in the microwave according to directions (about 1 minute) and place one cooked slice into each egg

Yes, I use the precooked bacon and am proud of it.  I love cooking with- and eating- bacon but hate bacon grease… what a lovely invention, this precooked stuff.  Let someone else clean the grease!

place one slice of precooked bacon into each egg

5.  Bake until egg is just cooked, or until desired consistency- yolk runny, about 10 minutes; slightly runny, about 13 minutes and cooked thoroughly, about 17 minutes

Mother's Day Breakfast Made Simple

Serve with fresh fruit.

Roasted Apricot Chicken and Cauliflower

Roasted Apricot Chicken and Cauliflower


  By Cathy Mitchell

  Ingredients:

   3 boneless, skinless chicken breasts, cubed

  1 bag frozen cauliflower florets

   1 tablespoon vegetable oil

   1/4 cup apricot jam

   Hot cooked rice, for serving

  Directions:

 1.  Preheat oven to 400 degrees F. Spray a baking sheet with
   cooking spray.

 2.  Combine the chicken, cauliflower, vegetable oil, and jam in a freezer bag. Shake until well coated.

 3.  Lay on prepared baking sheet in a single layer and roast 30­-35 minutes, until chicken is cooked
   through and cauliflower is tender.
                                                                             
 4.  Serve with the hot rice.