Zucchini Casserole

6 C grated Zucchini
1 C grated carrots
1/2 C chopped onion
steam for about 8 minutes, drain well

mix together and mix with vegetables
1 can Cream of Chicken soup
1 C Sour Cream
1 C grated Cheese

mix together
1 box stove top stuffing
1/2 C melted butter

Pat 1/2  stuffing in bottom of 9" square pan pour vegetables over.
Top with remaining stuffing mix

Bake at 350 for 30 minutes

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Ingredients

1. 1 cup water
2. 1 cup vinegar
3. 1 cup alcohol
4. 2-3 drops dish soap (Castile, Dawn, etc.)
5. 5 drops lavender essential oil
6. 5 drops orange essential oil
7. 3 drops tea tree essential oil
8. Fine-mist spray bottle - 24oz

Instructions

1. Add all ingredients to spray bottle and shake to combine.
2. Sweep/vacuum the floor.
3. Spray cleaner on the floor (or other surface).
4. Wipe up with a microfiber cloth

Tamales

Green sauced:

1. you boil first 4 tomatillos

2. in a blender boiled tomatillo
    2 raw tomatillos
    1/2 cilantro
    1 jalapeno

3. once you've pulled your meat apart in a saucepan put some oil sautee onions & sliced green bell       peppers

4. put meat & pour blender mix, bring to a boil


Red sauced: 

1. sautee onions

2. pour meat & blender mix


Blender mix
boil chili pods until they're soft in a blender, put chili pods w/ some water, add cumin/black pepper/ salt

3. bring to a boil



Red
mild - chile nuevo mexico

Green
mild use less jalapenos the more you use the spicy

Curried Sweet Potato, Butternut Soup

1 Qt Chicken Broth
1 Large Onion, Chopped
3 Cloves Garlic
4 C butternut squash. Peeled and seeded and chopped
4 C  sweet potatoes. Peeled and chopped
1/2 - 1 can coconut milk
1 tsp salt
1-2 tbsp curry powder
1-2 tsp Tumeric.

Throw everything in a pot except for the spices and coconut milk and cook until soft.
Throw into a blender and then add the spices and the coconut milk. Adjust the spices as needed.
Then enjoy!

Clairie's Potato Soup

2 large russet or red potatoes ( peel if russet, I leave skins on for red)cooked and mashed. I use left    over baked potatoes, or could use left over mashed potatoes
1 med onion diced or 4 green onions sliced
small dab of butter
splash of olive oil
1 can cream of chicken soup
1-2  cans chicken broth (add 1 and then the other if thinner consistency desired. Or can add little bullion and water)
1 8 oz cream cheese
6 slices bacon cooked and crumbled
8-10 slices pepperoni chopped small
Cajun or creole seasoning to taste approx. 1tsp. Go light and adjust
handful of grated cheese

Saute onion in butter and olive oil until soft
add soup, cream cheese, and broth. mix until combined well
add mashed potatoes,crumbled bacon, and chopped pepperoni and mix.
add seasoning to taste, and handful of cheese
Serve

Lime Sugar Scrub

1 C Sugar
1/2 C Coconut oil
juice and zest from 1 lime

mix all together and put in airtight container.
sometimes softening coconut oil in microwave helps mix

works wonderfully in the shower or at sink on just hands to leave them luxuriously soft.
(be sure to rinse off)

Zucchini-Carrot muffins

4x             3x           2x          1x
8               6            4            2       eggs
2            1 1/2          1          1/2    C  sugar
2            1 1/2          1          1/2    C  br sugar
1 1/3          1           2/3        1/3     C  oil
1 1/3          1           2/3        1/3     C  unsweetened applesauce
5            3 3/4        2 1/2     1 1/4    C  all purpose flour
4               3             2           1     tsp baking powder
4               3             2           1     tsp baking soda
4               3             2           1     tsp cinnamon
2             1 1/2         1          1/2     tsp salt
2             1 1/2         1          1/2     C  crushed pineapple drained
4               3             2           1     C  grated carrots
4               3             2           1     C  grated zucchini

Beat eggs and sugar until frothy.
Gradually beat in oil
Add dry ingredients, and beat on high 4 minutes
Stir in carrots, zucchini, and pineapple
fill muffin pans 2/3 full and bake 18-20 minutes for regular muffins,
15 minutes for mini muffins
Great alone or with cream cheese frosting

Frosting:
3 oz cream cheese softened
3 TBSP butter
1 tsp vanilla
dash salt
2 C powd sugar