I have an over abundance of Tomatoes from the garden... I never thought I would
ever admit this, but I am getting pretty sick of tomatoes. Here are 12 ways to
eat raw tomatoes.
1. Tomatoes sliced (with salt & Pepper)
2.
Tomatoes w/cottage cheese & pepper
3. Tomatoes w/ balsamic vinegar
drizzled on them
4. Tomatoes w/ Mayonnaise spread on them (& pepper)
5. Tomato sandwich
6. Tomato & Cheese sandwich
7. Tomato stuffed
with tuna (salad) and sprinkled with dill
8 Tomato stuffed with chicken
salad
9. Tomatoes chopped and mixed with chopped olives, garlic and a little
olive oil (spread this on crackers~YUM)
10. Tomatoes sliced on scrambled
eggs
11. Tomatoes sliced on a hamburger patty
12. Tomatoes sliced on your
favorite sandwich.. (maybe not peanut butter)
I really do love tomatoes
and am glad they came on so well in the garden. Any other ideas out there using
tomatoes?
Have a Fabulous & Frugal Day!!!
Sunday, August 26, 2012
Friday, June 22, 2012
Clean Your Silver Jewelry
Instructions
1
Polish the silver with a soft, lint-free dust cloth. If needed, add a few drops of water to the cleaning rag to wipe away stickier buildup, then follow up with a dry cleaning rag to absorb excess moisture.
2
Spread a sheet of tinfoil across the base of a large skillet or basin, leaving the shiny side up.
3
Place all of the silver into the skillet or basin, with all pieces touching the foil. Pour in enough boiling water to submerge the silver.
4
Add 1 cup of vinegar and 1/2 cup of washing soda per quart of water used. Let the silver soak for 10 minutes.
5
Remove the silver with tongs or let the water cool until you are able to handle the silver items. Rinse the silver with warm water and polish with a soft cloth.
Have a Fabulous & Frugal Day!!!!!!
Sunday, June 10, 2012
Dishwasher Soap
Homemade Dishwasher Soap
I make my own soap by using 1/2 cup Arm & Hammer Super Washing Soda and 1/2 cup Borax 20 Mule Team. I use about 2 tablespoons in the dishwasher compartment. I've also added Citric Acid (from either canning products or tang) if needed. To tell if Citric Acid is needed, look at your silverware. If it seems to be a little gray then check your dishwasher book and it will tell you what to add and how much. My silverware has actually been sparklier with this than the expensive dishwasher tabs.
I also put white vinegar in the compartment for Jet-Dri. My dishes are sparkly clean ..... This is just one more small way to beat the high cost of everything in the grocery stores.
Have a Fabulous & Frugal Day!!!!!
I make my own soap by using 1/2 cup Arm & Hammer Super Washing Soda and 1/2 cup Borax 20 Mule Team. I use about 2 tablespoons in the dishwasher compartment. I've also added Citric Acid (from either canning products or tang) if needed. To tell if Citric Acid is needed, look at your silverware. If it seems to be a little gray then check your dishwasher book and it will tell you what to add and how much. My silverware has actually been sparklier with this than the expensive dishwasher tabs.
I also put white vinegar in the compartment for Jet-Dri. My dishes are sparkly clean ..... This is just one more small way to beat the high cost of everything in the grocery stores.
Have a Fabulous & Frugal Day!!!!!
Tuesday, May 15, 2012
Make Now, Bake Later
Here is some excellent information ( I found this in my local hometown paper some time ago) recipes for freezer cooking. The great thing about freezer cooking is..... some night when you do not feel like putting forth the effort of dinner.....you go out to your freezer and pull out one of these casseroles. Just remember to use your coupons and stack your coupons so you are not paying full price for your ingredients. See how frugal you are?
Have a Fabulous & Frugal Day!!!!
The refrigerator and freezer are wonderful kitchen tools if you use them to your advantage. Go-to dishes have never been easier, thanks to the classic preservation methods of refrigeration and freezing. With one stop at the grocery store you can have all the ingredients you need to create a variety of wholesome meals in a snap.
Know the storage basics. Heavy-duty freezer bags are perfect for keeping sauces, marinades and soups for up to one month, whereas glass containers can provide simple portion control for already assembled dishes. Well-wrapped, double-sealed meals will be less likely to get freezer burn and can be stored for up to two to three months. Make sure to clearly label and date your freezer meals for easy reference.
Thaw with care. There are several ways to thaw out your freezer meals, but only a couple of safe ones. You can place smaller containers in the refrigerator in the morning, and then pop them in the oven in the evening. If you are in a hurry, do a quick thaw by immersing the container in cold water or defrosting it on a low setting in the microwave.
Go Fifty-Fifty. Serve half to your family now, half later. This Fiesta Chicken, Rice and Bean Casserole made with the classic Mexican flavors of jalapeño, cumin, corn and black beans can be enjoyed more than once. The addition of instant chicken bouillon granules and evaporated milk give it an especially savory and creamy flavor.
Beef Penne Pasta Casserole
Ingredients:
1 pound dried penne pasta, prepared according to package directions
8 ounces lean ground beef
1 small onion, chopped
2 cups water
2 cans (6 ounces each) Italian tomato paste
1/3 cup red wine or water
1 tablespoon MAGGI Instant Beef Flavor Bouillon (Seriously just use any bouillon We know better than to brand loyal~ use those coupons)
2 cups (8 ounces) shredded Monterrey Jack cheese
Directions:
Preheat oven to 350° F.
Cook beef and onion in large saucepan, stirring occasionally, until beef is no longer pink. Add water, tomato paste, wine and bouillon; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
Layer ingredients as follows in ungreased 13 x 9-inch baking dish: 1/2 pasta, 1/2 sauce and 1/2 cheese. Repeat layers; cover.
Bake for 20 to 25 minutes or until heated through and cheese is melted. Season with salt to taste.
For freeze ahead:
Prepare as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
Preheat oven to 350° F.
Bake for 45 to 55 minutes or until heated through and cheese is melted. Season with salt to taste.
Fiesta Chicken, Rice and Bean Casserole
Ingredients:
2 cups water
2 teaspoons Maggi Instant Chicken Flavor Bouillon
¾ cup long-grain white rice
2 tablespoons butter
1 cup finely chopped onion
1 bell pepper, any color, chopped
1 jalapeño, seeded and chopped
1 to 2 teaspoons ground cumin
2 large cloves garlic, finely chopped
1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
2 large eggs, lightly beaten
3 cups cooked, chopped or shredded chicken breast meat (about 3 boneless, skinless chicken breast halves)
2 cups (8 ounces) shredded Monterrey Jack cheese with jalapeños
1 can (15 ounces) black beans, rinsed well and drained
1 ½ cups frozen, thawed corn, drained
2 tablespoons chopped fresh cilantro (optional)
Directions:
Preheat oven to 350°F. Lightly grease 13 x 9-inch or 3-quart casserole dish.
Bring water and bouillon to a boil in medium saucepan. Add rice; cover. Reduce heat to low; cook for 15 to 18 minutes or until rice is almost tender and most of liquid is absorbed (the rice will continue to cook in the casserole).
Melt butter in large saucepan over medium heat. Add onion, bell pepper, jalapeño and cumin. Cook, stirring occasionally, for 8 minutes or until tender. Stir in garlic; cook for 30 seconds or until fragrant.
Whisk together evaporated milk and eggs; stir into saucepan along with prepared rice, chicken, cheese, beans and corn. Spoon into prepared dish.
Bake for 40 to 45 minutes or until bubbly and edges are golden. Sprinkle with cilantro before serving.
For freeze ahead:
Prepare as above using two 2-quart casserole dishes; do not bake or sprinkle with cilantro. Allow casserole to cool to room temperature. Cover tightly with plastic wrap, then with aluminum foil; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover. Preheat oven to 350°F. Bake for 60 to 70 minutes or until knife inserted in center comes out clean. Sprinkle with cilantro before serving.
Ravioli Lasagna
Ingredients:
1 package (20 ounces) refrigerated family size four cheese Ravioli, prepared according to package directions
1 container (15 ounces )reduced-fat ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 large eggs, lightly beaten
1/3 cup fat free milk
2 containers (15 ounces each) refrigerated marinara sauce
1/4 cup (.75 ounce) refrigerated freshly shredded Parmesan cheese
Directions:
Preheat oven to 350° F. Grease two 8 x 4-inch loaf dishes.
Combine ricotta cheese, spinach, eggs and milk in medium bowl. Place one-fourth pasta in each prepared dish. Add one-fourth sauce and half ricotta mixture to each dish. Top each with half remaining pasta and half remaining sauce. Sprinkle both dishes with Parmesan cheese. Cover one dish with plastic wrap, then over wrap with foil. Label and freeze for up to 2 months.
Cover remaining dish with foil. Bake for 40 to 45 minutes or until heated through. Let stand for 10 minutes before serving.
To bake frozen Lasagna: Place dish in refrigerator overnight. Preheat oven to 375° F. Remove foil and plastic wrap; recover with foil. Bake for 1 hour or until heated through. Let stand for 10 minutes before serving.
Have a Fabulous & Frugal Day!!!!
The refrigerator and freezer are wonderful kitchen tools if you use them to your advantage. Go-to dishes have never been easier, thanks to the classic preservation methods of refrigeration and freezing. With one stop at the grocery store you can have all the ingredients you need to create a variety of wholesome meals in a snap.
Know the storage basics. Heavy-duty freezer bags are perfect for keeping sauces, marinades and soups for up to one month, whereas glass containers can provide simple portion control for already assembled dishes. Well-wrapped, double-sealed meals will be less likely to get freezer burn and can be stored for up to two to three months. Make sure to clearly label and date your freezer meals for easy reference.
Thaw with care. There are several ways to thaw out your freezer meals, but only a couple of safe ones. You can place smaller containers in the refrigerator in the morning, and then pop them in the oven in the evening. If you are in a hurry, do a quick thaw by immersing the container in cold water or defrosting it on a low setting in the microwave.
Go Fifty-Fifty. Serve half to your family now, half later. This Fiesta Chicken, Rice and Bean Casserole made with the classic Mexican flavors of jalapeño, cumin, corn and black beans can be enjoyed more than once. The addition of instant chicken bouillon granules and evaporated milk give it an especially savory and creamy flavor.
Beef Penne Pasta Casserole
Ingredients:
1 pound dried penne pasta, prepared according to package directions
8 ounces lean ground beef
1 small onion, chopped
2 cups water
2 cans (6 ounces each) Italian tomato paste
1/3 cup red wine or water
1 tablespoon MAGGI Instant Beef Flavor Bouillon (Seriously just use any bouillon We know better than to brand loyal~ use those coupons)
2 cups (8 ounces) shredded Monterrey Jack cheese
Directions:
Preheat oven to 350° F.
Cook beef and onion in large saucepan, stirring occasionally, until beef is no longer pink. Add water, tomato paste, wine and bouillon; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
Layer ingredients as follows in ungreased 13 x 9-inch baking dish: 1/2 pasta, 1/2 sauce and 1/2 cheese. Repeat layers; cover.
Bake for 20 to 25 minutes or until heated through and cheese is melted. Season with salt to taste.
For freeze ahead:
Prepare as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
Preheat oven to 350° F.
Bake for 45 to 55 minutes or until heated through and cheese is melted. Season with salt to taste.
Fiesta Chicken, Rice and Bean Casserole
Ingredients:
2 cups water
2 teaspoons Maggi Instant Chicken Flavor Bouillon
¾ cup long-grain white rice
2 tablespoons butter
1 cup finely chopped onion
1 bell pepper, any color, chopped
1 jalapeño, seeded and chopped
1 to 2 teaspoons ground cumin
2 large cloves garlic, finely chopped
1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
2 large eggs, lightly beaten
3 cups cooked, chopped or shredded chicken breast meat (about 3 boneless, skinless chicken breast halves)
2 cups (8 ounces) shredded Monterrey Jack cheese with jalapeños
1 can (15 ounces) black beans, rinsed well and drained
1 ½ cups frozen, thawed corn, drained
2 tablespoons chopped fresh cilantro (optional)
Directions:
Preheat oven to 350°F. Lightly grease 13 x 9-inch or 3-quart casserole dish.
Bring water and bouillon to a boil in medium saucepan. Add rice; cover. Reduce heat to low; cook for 15 to 18 minutes or until rice is almost tender and most of liquid is absorbed (the rice will continue to cook in the casserole).
Melt butter in large saucepan over medium heat. Add onion, bell pepper, jalapeño and cumin. Cook, stirring occasionally, for 8 minutes or until tender. Stir in garlic; cook for 30 seconds or until fragrant.
Whisk together evaporated milk and eggs; stir into saucepan along with prepared rice, chicken, cheese, beans and corn. Spoon into prepared dish.
Bake for 40 to 45 minutes or until bubbly and edges are golden. Sprinkle with cilantro before serving.
For freeze ahead:
Prepare as above using two 2-quart casserole dishes; do not bake or sprinkle with cilantro. Allow casserole to cool to room temperature. Cover tightly with plastic wrap, then with aluminum foil; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover. Preheat oven to 350°F. Bake for 60 to 70 minutes or until knife inserted in center comes out clean. Sprinkle with cilantro before serving.
Ravioli Lasagna
Ingredients:
1 package (20 ounces) refrigerated family size four cheese Ravioli, prepared according to package directions
1 container (15 ounces )reduced-fat ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 large eggs, lightly beaten
1/3 cup fat free milk
2 containers (15 ounces each) refrigerated marinara sauce
1/4 cup (.75 ounce) refrigerated freshly shredded Parmesan cheese
Directions:
Preheat oven to 350° F. Grease two 8 x 4-inch loaf dishes.
Combine ricotta cheese, spinach, eggs and milk in medium bowl. Place one-fourth pasta in each prepared dish. Add one-fourth sauce and half ricotta mixture to each dish. Top each with half remaining pasta and half remaining sauce. Sprinkle both dishes with Parmesan cheese. Cover one dish with plastic wrap, then over wrap with foil. Label and freeze for up to 2 months.
Cover remaining dish with foil. Bake for 40 to 45 minutes or until heated through. Let stand for 10 minutes before serving.
To bake frozen Lasagna: Place dish in refrigerator overnight. Preheat oven to 375° F. Remove foil and plastic wrap; recover with foil. Bake for 1 hour or until heated through. Let stand for 10 minutes before serving.
Berry Banana Fro Yo Shake
I found this on the Dole website... It totally looks worth trying.... I recently watched "Under Cover Boss" and the CEO of Dole and Fresh Express was on there, and he seemed like a great guy and a great boss. Now when I see the Dole Bananas and Fresh Express salad at the store... it makes me smile. I know where this stuff comes from.......
Have a FABULOUS & FRUGAL Day!!!!
This is a cross between a smoothie and a milk shake using frozen yogurt and fresh fruit. Perfect for a quick dessert, but even good enough for breakfast and takes less than 5 minutes to make.
I recently fell in love with Stonyfield's Organic Vanilla Frozen Yogurt. I can't believe how good it tastes and it's hard to believe it's fat free! If you haven't tried it and are looking for a healthier vanilla ice cream alternative, you'll love it and it has the same live cultures as it's yogurt.
For best results, make sure the bananas are really ripe, the riper the sweeter your shake will be. I like to use frozen bananas, you can even use frozen berries!
Very Berry Banana Fro Yo Shake
Skinnytaste.com
Servings: 1 • Serving Size: 1 shake • Old Points: 4 pts • Points+: 5 pts
Calories: 211.7 • Fat: 2.1 g • Protein: 5.6 g • Carb: 48 g • Fiber: 5.7 g • Sugar: 26.3 g
Sodium: 90.6 mg
Ingredients:
1/2 cup mixed berries (blueberries, blackberries, strawberries)
1/2 ripe frozen banana
1/2 cup organic nonfat vanilla frozen yogurt (Stonyfields)
1/2 cup unsweetened vanilla almond milk (or skim, soy, etc)
Place all the ingredients in the blender and blend until smooth
Have a FABULOUS & FRUGAL Day!!!!
This is a cross between a smoothie and a milk shake using frozen yogurt and fresh fruit. Perfect for a quick dessert, but even good enough for breakfast and takes less than 5 minutes to make.
I recently fell in love with Stonyfield's Organic Vanilla Frozen Yogurt. I can't believe how good it tastes and it's hard to believe it's fat free! If you haven't tried it and are looking for a healthier vanilla ice cream alternative, you'll love it and it has the same live cultures as it's yogurt.
For best results, make sure the bananas are really ripe, the riper the sweeter your shake will be. I like to use frozen bananas, you can even use frozen berries!
Very Berry Banana Fro Yo Shake
Skinnytaste.com
Servings: 1 • Serving Size: 1 shake • Old Points: 4 pts • Points+: 5 pts
Calories: 211.7 • Fat: 2.1 g • Protein: 5.6 g • Carb: 48 g • Fiber: 5.7 g • Sugar: 26.3 g
Sodium: 90.6 mg
Ingredients:
1/2 cup mixed berries (blueberries, blackberries, strawberries)
1/2 ripe frozen banana
1/2 cup organic nonfat vanilla frozen yogurt (Stonyfields)
1/2 cup unsweetened vanilla almond milk (or skim, soy, etc)
Place all the ingredients in the blender and blend until smooth
Friday, April 13, 2012
Crock Pot Chicken Enchilada Casserole
I have been using my crock pot all winter... and will continue using it through out spring. This is a fabulous and easy recipe.
Have a Fabulous & Frugal Day!!!
Slow Cooker Green Chile-Chicken Enchilada Casserole
Bring the fabulous flavors of Mexico to your dinner table with this slow cooked chicken casserole that’s made using Progresso® beans and Old El Paso® chiles and enchilada sauce.
Prep Time
15 Minutes
Total Time
6:20 Hrs:Mins
Makes 6 servings
2 cans (4.5 oz each) Old El Paso® chopped green chiles
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 oz) Old El Paso® green enchilada sauce or other green chile enchilada sauce
1/4 cup mayonnaise or salad dressing
12 corn tortillas (6 inch), cut into 3/4-inch strips
3 cups shredded cooked chicken
1 can (15 oz) Progresso® black beans, drained, rinsed
2 cups shredded Mexican cheese blend (8 oz)
2 large tomatoes, chopped (about 2 cups)
2 cups chopped lettuce
1/2 cup sour cream
1.Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise.
2.Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese.
3.Cover; cook on Low heat setting 6 to 7 hours.
4.Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.
Makes 6 servings Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
Rotisserie chicken works well for this recipe. Just remove the skin and bones, and shred the meat with 2 forks. One average rotisserie chicken yields about 3 1/2 to 4 cups cooked chicken.
Red enchilada sauce can be used. It will give a pink tint to the finished recipe.
Have a Fabulous & Frugal Day!!!
Slow Cooker Green Chile-Chicken Enchilada Casserole
Bring the fabulous flavors of Mexico to your dinner table with this slow cooked chicken casserole that’s made using Progresso® beans and Old El Paso® chiles and enchilada sauce.
Prep Time
15 Minutes
Total Time
6:20 Hrs:Mins
Makes 6 servings
2 cans (4.5 oz each) Old El Paso® chopped green chiles
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 oz) Old El Paso® green enchilada sauce or other green chile enchilada sauce
1/4 cup mayonnaise or salad dressing
12 corn tortillas (6 inch), cut into 3/4-inch strips
3 cups shredded cooked chicken
1 can (15 oz) Progresso® black beans, drained, rinsed
2 cups shredded Mexican cheese blend (8 oz)
2 large tomatoes, chopped (about 2 cups)
2 cups chopped lettuce
1/2 cup sour cream
1.Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise.
2.Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese.
3.Cover; cook on Low heat setting 6 to 7 hours.
4.Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.
Makes 6 servings Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
Rotisserie chicken works well for this recipe. Just remove the skin and bones, and shred the meat with 2 forks. One average rotisserie chicken yields about 3 1/2 to 4 cups cooked chicken.
Red enchilada sauce can be used. It will give a pink tint to the finished recipe.
Thursday, April 12, 2012
25+ Home Made Blemish Busters
I found this fabulous information over at Tipnut.com and just had to share. These are home made remedies for skin blemishes. I currently use apple cider vinegar and Witch Hazel on my face and back with very good results. I think this is a frugal woman's handbook for inexpensive and natural ways to have better skin, with all the directions included.......
Have a Fabulous & Frugal Day!!!!
Quite a list of remedies here folks! These can be used for banishing a single pimple or two, treating acne, recipes for maintaining clear skin and I’ve also listed some tips at the bottom of the page to help with rosacea and a blackhead peel recipe.
Note: If acne seems to worsen at the beginning, keep in mind that the treatments are drawing out impurities and this could be the cause. Steady applications should show improvement over time. Also results will vary so if one doesn’t do the trick, try another until you find one that works for your skin.
Directions: Pick a remedy below then apply directly to blemish or your whole face then allow to dry for at least 20 to 30 minutes before washing off (unless otherwise noted).
Keep ingredients away from your eyes. If you are allergic to any of the items, do not use since topical applications could still trigger a reaction.
■Aloe vera: Apply fresh aloe vera gel to trouble spot and allow to dry before washing off.
■Alum: Mix 1/2 tsp alum with 1 TBS warm water to make a paste, apply to pimple.
■Apple cider vinegar: Recommended for acne, use a cotton ball to wipe vinegar over face. May sting a bit and may smell, but stick with it if you can. If it’s just a pimple or two that’s causing you grief, you can use a q-tip to dab on trouble spot as needed.
■Aspirin mask: This one’s from Dr. Oz…Crush 6-12 non-coated aspirins into a powder then mix with freshly squeezed lemon juice. Soak for 5 to 10 minutes until the mixture dissolves into a paste then apply to breakout. Remove with baking soda and water. Why it works? Aspirin contains salicylic acid which acts as a chemical peel and lemon juice contains vitamin C. Source: doctoroz.com. Not recommended for those who suffer from rosacea since the salicylic acid could aggravate it.
■Banana: Mash a ripe banana then apply to face. Allow to dry and leave on for a couple hours (if possible) before washing off.
■Calamine lotion: Allow to dry overnight before washing off.
■Cinnamon & honey: Good for acne, mix cinnamon powder and honey into a paste then apply to skin. Allow to set for at least an hour before removing. Daily treatments are recommended.
■Cucumber mash: Peel then puree in a blender, apply to skin and allow to dry for at least an hour. Good for acne.
■Fuller’s earth: Make a paste of freshly squeezed orange juice with Fuller’s earth and apply to trouble spot. Allow to dry for 20 to 25 minutes before washing off. Can use grated orange peel instead (dried).
■Honey: Can dab pure honey to blemish, allow to dry then wash off or you can mix 50/50 honey and freshly squeezed orange juice before applying to skin. You may find it beneficial to apply a hot compress first.
■Milk of Magnesia: (acne) Apply to skin each night then wash off in the morning.
■Neem: Make an infusion by covering a handful of neem leaves with 2 cups of boiling water. Cover and steep for about 10 minutes then strain. Allow to cool then mix with Fuller’s earth to make a paste.
■Olive oil: (for acne and breakouts) After washing face with a mild soap, apply a light layer of extra-virgin olive oil to skin three times a day (do not wash off). An oily substance may seem contrary to logic (clogs pores) but olive oil seems to both heal the skin and draw out impurities. You may experience more breakouts at first but after a few days this will settle down.
■Orange rinds: Mix equal parts grated orange rind (dried), plain yogurt and rosewater. You could also make a paste with ground peels (dried) and milk (keep on skin for about an hour before washing off).
■Pineapple juice: Apply to trouble spot.
■Sandalwood: Make a thick paste with equal parts sandalwood powder, turmeric powder and milk. Apply then leave overnight and wash off in the morning.
■Tea tree oil: Dab directly onto trouble spot with a q-tip.
■Toothpaste: (not gel) Just a dab will do ya, apply then let dry overnight.
■Turmeric: Mix turmeric with a bit of milk or plain yogurt to make a paste then apply to blemish. You could also mix 1/2 teaspoon turmeric with a bit of water to make a paste then apply to trouble spots (4 times per day).
■Witch hazel: Dab directly on pimple 4 or 5 times per day.
Clear Skin Helpers:
■Buttermilk: Apply each day as needed to help clear acne.
■Coconut Oil: Apply a thin layer to skin each day to help fade acne scars.
■Cold brewed tea: Wash skin daily with this.
■Grapefruit Seed Extract: Add a few drops to a mild liquid facial soap and use to wash skin daily. You can also use tea tree oil this way.
■Strawberry leaf infusion: Wash skin with this twice a day, morning and night (1/4 cup strawberry leaves and 1 1/2 cups boiling water, cover and steep for 2 hours then strain and chill before using).
■Tea Tree Oil: Add 10 drops of tea tree to 1 cup of lukewarm water then use to wash face (avoiding eyes).
Rosacea:
Do consistent, daily treatments for at least two weeks before determining whether or not this will work for you.
■Apple Cider Vinegar: Wash face with a gentle soap, rinse well, pat dry then wipe with a cloth dipped in apple cider vinegar (once per day).
■Chamomile Infusion: Cover 2 teaspoons dried chamomile flowers with 1 cup boiling water, cover then steep for 10 minutes. Strain, cool and then apply as a lukewarm compress.
■Flaxseed Oil: Consume 1 teaspoon three times daily or try making a facial scrub with ground oatmeal (uncooked) and flaxseed oil then use to gently exfoliate skin.
■Green Tea: Drink at least 2 cups a day and wash skin with it daily (cool after brewing). If you’re new to green tea, you’ll find plenty of info here to get you started. You can also use a 50/50 mix of green tea and chamomile tea as a facial toner.
■Lavender Infusion: Same as the chamomile infusion above but using dried lavender buds instead.
■Rose Water: Wash face daily with rose water. One recipe you can try: For every 1 firmly packed cup of petals, pour 2 cups boiling water over top. Cover and steep until the liquid is cool. Strain, squeeze out the liquid from the petals, and refrigerate the rose water in a sterilized jar. You’ll find more recipes here.
Blackheads:
*First published May 8, 2007 and moved to this page for better organization
Try a facial steam bath first (instructions below) then use the recipe, this will open up the pores as well as soften up the blackheads for easier removal.
1 TBS Unflavored gelatin
1 1/2 TBS Milk
■Mix together the gelatin and milk then heat in the microwave for about 12 seconds. Remove from microwave and stir with a wooden stir stick (a clean one!). Generously apply to problem areas on the face. Be careful not to apply too close to the eyes.
■Let completely dry (between 15 to 30 minutes) then carefully peel it off. The gunk clogging your pores will be stuck on the peel, the result is similar to the expensive removal strips you can buy.
■After removing the peel, wash face in very cold water to close the pores.
Facial Steam Bath:
First wash your face with facial cleansing soap and water. Then fill a bowl with boiling water and place your face down close to the water to be near the heat. Cover your head with a towel to trap the steam around your face, stay put for about 10 minutes then make and apply the treatment peel above.
■Optional: Add tea bags or Epsom salt or dried lavender to the boiling water.
Have a Fabulous & Frugal Day!!!!
Quite a list of remedies here folks! These can be used for banishing a single pimple or two, treating acne, recipes for maintaining clear skin and I’ve also listed some tips at the bottom of the page to help with rosacea and a blackhead peel recipe.
Note: If acne seems to worsen at the beginning, keep in mind that the treatments are drawing out impurities and this could be the cause. Steady applications should show improvement over time. Also results will vary so if one doesn’t do the trick, try another until you find one that works for your skin.
Directions: Pick a remedy below then apply directly to blemish or your whole face then allow to dry for at least 20 to 30 minutes before washing off (unless otherwise noted).
Keep ingredients away from your eyes. If you are allergic to any of the items, do not use since topical applications could still trigger a reaction.
■Aloe vera: Apply fresh aloe vera gel to trouble spot and allow to dry before washing off.
■Alum: Mix 1/2 tsp alum with 1 TBS warm water to make a paste, apply to pimple.
■Apple cider vinegar: Recommended for acne, use a cotton ball to wipe vinegar over face. May sting a bit and may smell, but stick with it if you can. If it’s just a pimple or two that’s causing you grief, you can use a q-tip to dab on trouble spot as needed.
■Aspirin mask: This one’s from Dr. Oz…Crush 6-12 non-coated aspirins into a powder then mix with freshly squeezed lemon juice. Soak for 5 to 10 minutes until the mixture dissolves into a paste then apply to breakout. Remove with baking soda and water. Why it works? Aspirin contains salicylic acid which acts as a chemical peel and lemon juice contains vitamin C. Source: doctoroz.com. Not recommended for those who suffer from rosacea since the salicylic acid could aggravate it.
■Banana: Mash a ripe banana then apply to face. Allow to dry and leave on for a couple hours (if possible) before washing off.
■Calamine lotion: Allow to dry overnight before washing off.
■Cinnamon & honey: Good for acne, mix cinnamon powder and honey into a paste then apply to skin. Allow to set for at least an hour before removing. Daily treatments are recommended.
■Cucumber mash: Peel then puree in a blender, apply to skin and allow to dry for at least an hour. Good for acne.
■Fuller’s earth: Make a paste of freshly squeezed orange juice with Fuller’s earth and apply to trouble spot. Allow to dry for 20 to 25 minutes before washing off. Can use grated orange peel instead (dried).
■Honey: Can dab pure honey to blemish, allow to dry then wash off or you can mix 50/50 honey and freshly squeezed orange juice before applying to skin. You may find it beneficial to apply a hot compress first.
■Milk of Magnesia: (acne) Apply to skin each night then wash off in the morning.
■Neem: Make an infusion by covering a handful of neem leaves with 2 cups of boiling water. Cover and steep for about 10 minutes then strain. Allow to cool then mix with Fuller’s earth to make a paste.
■Olive oil: (for acne and breakouts) After washing face with a mild soap, apply a light layer of extra-virgin olive oil to skin three times a day (do not wash off). An oily substance may seem contrary to logic (clogs pores) but olive oil seems to both heal the skin and draw out impurities. You may experience more breakouts at first but after a few days this will settle down.
■Orange rinds: Mix equal parts grated orange rind (dried), plain yogurt and rosewater. You could also make a paste with ground peels (dried) and milk (keep on skin for about an hour before washing off).
■Pineapple juice: Apply to trouble spot.
■Sandalwood: Make a thick paste with equal parts sandalwood powder, turmeric powder and milk. Apply then leave overnight and wash off in the morning.
■Tea tree oil: Dab directly onto trouble spot with a q-tip.
■Toothpaste: (not gel) Just a dab will do ya, apply then let dry overnight.
■Turmeric: Mix turmeric with a bit of milk or plain yogurt to make a paste then apply to blemish. You could also mix 1/2 teaspoon turmeric with a bit of water to make a paste then apply to trouble spots (4 times per day).
■Witch hazel: Dab directly on pimple 4 or 5 times per day.
Clear Skin Helpers:
■Buttermilk: Apply each day as needed to help clear acne.
■Coconut Oil: Apply a thin layer to skin each day to help fade acne scars.
■Cold brewed tea: Wash skin daily with this.
■Grapefruit Seed Extract: Add a few drops to a mild liquid facial soap and use to wash skin daily. You can also use tea tree oil this way.
■Strawberry leaf infusion: Wash skin with this twice a day, morning and night (1/4 cup strawberry leaves and 1 1/2 cups boiling water, cover and steep for 2 hours then strain and chill before using).
■Tea Tree Oil: Add 10 drops of tea tree to 1 cup of lukewarm water then use to wash face (avoiding eyes).
Rosacea:
Do consistent, daily treatments for at least two weeks before determining whether or not this will work for you.
■Apple Cider Vinegar: Wash face with a gentle soap, rinse well, pat dry then wipe with a cloth dipped in apple cider vinegar (once per day).
■Chamomile Infusion: Cover 2 teaspoons dried chamomile flowers with 1 cup boiling water, cover then steep for 10 minutes. Strain, cool and then apply as a lukewarm compress.
■Flaxseed Oil: Consume 1 teaspoon three times daily or try making a facial scrub with ground oatmeal (uncooked) and flaxseed oil then use to gently exfoliate skin.
■Green Tea: Drink at least 2 cups a day and wash skin with it daily (cool after brewing). If you’re new to green tea, you’ll find plenty of info here to get you started. You can also use a 50/50 mix of green tea and chamomile tea as a facial toner.
■Lavender Infusion: Same as the chamomile infusion above but using dried lavender buds instead.
■Rose Water: Wash face daily with rose water. One recipe you can try: For every 1 firmly packed cup of petals, pour 2 cups boiling water over top. Cover and steep until the liquid is cool. Strain, squeeze out the liquid from the petals, and refrigerate the rose water in a sterilized jar. You’ll find more recipes here.
Blackheads:
*First published May 8, 2007 and moved to this page for better organization
Try a facial steam bath first (instructions below) then use the recipe, this will open up the pores as well as soften up the blackheads for easier removal.
1 TBS Unflavored gelatin
1 1/2 TBS Milk
■Mix together the gelatin and milk then heat in the microwave for about 12 seconds. Remove from microwave and stir with a wooden stir stick (a clean one!). Generously apply to problem areas on the face. Be careful not to apply too close to the eyes.
■Let completely dry (between 15 to 30 minutes) then carefully peel it off. The gunk clogging your pores will be stuck on the peel, the result is similar to the expensive removal strips you can buy.
■After removing the peel, wash face in very cold water to close the pores.
Facial Steam Bath:
First wash your face with facial cleansing soap and water. Then fill a bowl with boiling water and place your face down close to the water to be near the heat. Cover your head with a towel to trap the steam around your face, stay put for about 10 minutes then make and apply the treatment peel above.
■Optional: Add tea bags or Epsom salt or dried lavender to the boiling water.
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