Tag Archives: Recipes

Homemade Laundry Sauce

We love making our own cleaning products. I save so much in this size household. We do have a 5 gallon bucket of homemade laundry soap that I have been making every 3 months for the last 5 years… Several months ago, I made a “Laundry Sauce” that I adapted a bit from this recipe. … Laundry Sauce On Budget101

We do double this recipe and make 4 jars instead of 2 (which often fluffs into 5 jars every 3 months)

  • 1 bar DOVE soap, grated –  Some people use Fels Naptha, (we don’t because I don’t like using anything with color)
  • 1 cup 20 Mule Team Borax
  • 1 cup Arm & Hammer Washing Soda 
  • 4 cups of hot water
  • Essential oil of choice
  • You will also need 2 quart size mason jars and either a blender or a hand mixer. I picked up a blender at a yard sale for $1 that I use for soap only.
  1. ABM_1453162686Put 4 cups of water in a large heavy saucepan over high heat. Bring to a boil. 
  2. Mix together the Borax and the washing soda in a bowl and set aside.
  3. Grate your bar of soap and add to the boiling water. Stir until melted down (about 10 minutes.
  4. Once the soap is dissolved, turn to low heat and add the washing soda and the borax. Stir until COMPLETELY dissolved.  (DOES NOT FEEL GRAINY!)
  5. Pour the liquid equally into two quart size Mason jars.
  6. Add water to fill the jars to the “shoulder” 
  7. Add 10 drops of essential oil of choice to each mason jar. 
  8. Put the lid on the jars, shake a few times and turn them upside down Let them sit upside down for a few hours.
  9. After a few hours, you will notice that the soap has separated into several layers. YEA! 
  10. Once this happens, pour the contents into a blender and BLEND AWAY! Until Fluffy! (If you are lucky enough to find a blender that the blades unscrew and the mason jar screws right onto it. … I am not that lucky! YET!)
  11. Add the “soap fluff back into your jars (you may need a 3rd jar depending how “fluffy” it blended. ūüôā

    Add 1 Tablespoon to a load of laundry in any type of machine, conventional, Front Loader, High Capacity & High Efficiency (HE), etc. Add the spoonful directly with the dirty clothes and not into the detergent tray.


Our Family GO-TO Buttery Biscuit Recipe

Buttery biscuits from scratch - krisandlarry.comNo Refrigerator Biscuits Here!!! Too many weird unpronounceable ingredients in those… and not to mention RED DYE! ūüôĀ

*These biscuits take a little time…. remember that you can flash freeze the cut dough for later use too. 

 When we have extra eggs, we tend to make breakfast for dinner too. These work for all occasions.  Mix some fresh chopped herbs into the batter for an entirely different flavor dinner biscuit.

Here is our family’s GO-TO  biscuit recipe. This was given to me by another homeschooling mom about 7 years ago as her favorite recipe… and guess what? It is ours too. We always tend to go back to this one too… LOVE IT! (We use fresh goats milk and fresh goat’s butter in it as well as fresh ground flour.)


  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1  tablespoon sugar
  • 1 teaspoon salt
  • 5 tablespoons cold butter (Yes, goats milk butter works GREAT!!)
  • 1 cup whole milk (We use raw whole goats milk) 

We always double our recipe above for our family.


  1. Preheat oven to 425.
  2. Sift flour, baking powder, sugar and salt into a large mixing bowl. We use our old KitchenAid bowl.
  3. Using a dough hook, cut butter into pats and add to flour, mix until the mixture resembles rough crumbs. (Add up to 1 Tablespoon of chopped herbs here if you want a dinner biscuits with a new flavor or 1/2 cup of shredded cheese for a cheesy biscuit)
  4. Slowly, add milk and stir with a fork until it forms a rough ball.
  5. Turn the dough out onto a well-floured surface and roll into a large rectangle, about one inch thick  and 12 inches by 6 inches. Fold it over in half and gently roll  in into a rectangle again. Repeat 2 more times. Cover the dough loosely with a  damp kitchen towel and allow it to rest for 20 minutes.
  6. Cut dough into biscuits using a floured glass or biscuit cutter. Press straight down. (it lets the biscuits rise better in the oven if you don’t twist the cutter)
  7. Place biscuits on a cookie sheet  or baking clay.
  8. Bake until golden brown, approximately 10 to 15 minutes. 

*To freeze your dough make a double batch and cut out all of your dough. Instead of baking the dough, place the cut biscuits on a lined baking tray and place in the freezer for 60 minutes. (Make sure none are touching!!) After that 60 minutes, remove from tray and place in freezer bag. Keep frozen for up to 3 months. (Mine don’t last a week with all of these kids!) When you are ready to eat them, take as many as needed out of the freezer and let thaw completely on a baking pan. Once thawed, bake as above. 


Christmas traditions – Rosette cookies

imageEvery year, we have little Christmas traditions that we, as a family, have during the season.  One of them like many other families is making Christmas cookies. With so many kids in the family, cookies don’t last  too long. We love making rosette cookies. We have several rosette irons, 2 of which are antiques that we picked up from yard sales.  And since my Larry is a cookie moster, these are a hit at our house. 

Here is the recipe that we use… Yes you can substitute  goat’s milk and white rice flour. 


  • 2 eggs
  • 1 tablespoon white sugar
  • 1 cup sifted all-purpose flour
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • vegetable oil for frying
  • sifted confectioners’ sugar


  1. Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth. I do this with a whisk.
  2. Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
  3. Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
  4. Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. 
  5. Reheat iron 1 minutein oil; make next rosette.
  6. Sprinkle rosettes with powdered sugar.


Chicken Corn Potato Chowder

Chicken Corn Potato Chowder - krisandlarry.comThis is an EASY recipe – I make this in bulk and you can half it if you want.

  • 5 pounds of potatoes,
  • 3 cans of whole corn,
  • 2 small cans of chilies,
  • roasted chicken meat (we took the meat off of a whole chicken that we raised on our homestead),
  • 32 oz of Chicken broth,
  • 1 quart of milk (we used goats milk from our homestead).

Boil potatoes until tender and then drain. Add potatoes back into pot and turn on medium heat. Add all other ingredients and stir together, Let boil and thicken (about 20 minutes). Salt and pepper to taste.

Optional: Top with fresh goat cheese or feta when serving

I LOVE Zucchini!

IMG_20150902_183620072Every year I have a zucchini post. I absolutely LOVE zucchini… as long as it isn’t “mushy”, I am good with it.

We have made everything from breads, cakes, cookies, veggie stir fries, fried, baked and even pizzas with zucchini.

Yes, this time of year is a crazy time… monsoon weather comes up and yes, zucchinis start growing and growing and GROWING!!! ¬†I remember the year that I moved to Arizona, about 25 years ago, someone left a bag of zucchini in my mom’s car at the grocery store… The zucchini wars of 1991 in Chino Valley, AZ.

Zucchini Chips - www.krisandlarry.comThere are many different ways to prepare zucchini… We LOVE Z-Bread – and have now perfects a Gluten-Free version for Trystan… All of the kids gobble this one down! ¬†Click here for that recipe!¬†

We make a TON of dried chips during the summ
er, including kale and zucchini.

Since I have a few zucchinis the size of my arm… yes, I know… you are supposed to pick them when they are little… but, they seem to grow overnight with the monsoon rain. We sliced them thin and placed in a glass bowl.

I drizzle with 1T of olive oil and toss until coated.

Lay out on the dehydrator trays – I run 2 Excalibur 3900 dehydrators most of the summer and fall with goodies for snack for later.

Sprinkle with salt (We only use pink salt in our house… and I grind it … SO GOOD!) Or you can try a BBQ blend, garlic salt, ranch dressing mix (we make our own with buttermilk and other seasonings)

Dry at 115 degrees for 12+ hours or until crisp. ¬†(Don’t use too much oil or they will be greasy and mushy and ever get really crisp)

How to Make a Ginger Bug

ABM_1440890894You use a ginger bug to make home made fermented (naturally carbonated) sodas like ginger ale. My kids go GA-GA over the sodas that you can make with this. A ginger bug is like a sour dough starter. It needs time to “sit” and “cook”.
  • 1/4 cup fresh ginger roots, finely diced or grated
  • 1/2¬†cup white sugar (do not use stevia or honey!!)
  • 2 cups of water
  • Quart size mason jar

Yes, you can double this recipe! We do because we make a larger batch of ginger ale each time.


  1. Finely dice a piece of ginger root enough to fill a 1/4 cup measuring up. I do not peel it first however do wash really well.
  2. Place the ginger in a quart size mason jar and add 1/2 cup sugar.
  3. Add 2 cups of water to the mason jar.
  4. Stir and cover lightly. I use a piece of white cheese cloth tied on with a ribbon… but a coffee filter and rubber band works just as well. ¬†The “bug” needs to be able to breathe and the cover makes sure that fruit flies and dust do not get into it. You will need to leave this on your counter in room temperature to create a “bug”.
  5. Once a day for the next 5 days, stir the “bug” and add 1 tablespoon of diced or grated ginger and 1 tablespoon of sugar.
  6. After the sixth day, you will be able to see if your bug culture is active and ready to use if there are bubbles on the top. It will begin fizzing like a carbonated soda when you stir as well. If it is not bubbling, continue for 2 more  days adding sugar and additional ginger. After 9 days if your mixture is not bubbling, then toss and start again.

Once the “bug’ is ready, your can add it to other mixtures to create homemade sodas.

Keep the culture away from other cultures like sauerkraut and kombucha or it can cross culture.
  • To keep the bug alive and continue growing it, you will need to feed it daily.
  • You can also “rest” it in the refrigerator and add your 1 tablespoon of sugar and ginger weekly
  • To reactivate it, remove, let it reach room temperature and begin feeding¬†the bug again daily.

June 15 – Goat Cheese

Making Goat Cheese at krisandlarry.comI saw that it was between $5-10 for a 1/2 pound of goat cheese at the store. Now, imagine this. I will NOT ever pay that much for something that I can create on my own for a whole lot less.

I truly love how easy it is to make goat cheese. I love that I can give my husband one more thing made from our homestead that we both love and that it only takes minutes for me to prepare (although it does take 12 hours of sitting after you add the cultures, and about 12 hours of draining).

OK… So, here is how EASY this really is.

We use RAW (unpasteurized) fresh goat milk for our recipe.

Take 1 gallon of goat milk and heat up to 75 degrees on the stove top/ Remove from heat. Sprinkle on one packet of direct-set mesophilic starter. Let dissolve and stir gently. Mix together 2 drops of liquid rennet mixed in 1/4 cup of water.  Add the water mixture to the milk.  DO NOT over stir.

Let the mixture sit for 12 hours at room temperature. The curds and whey will separate.

Place a piece of butter or cheese cloth in a strainer. Scoop the curds into the cloth, tie is up (I use the microwave handle) and place a bowl under to catch all of the whey that drips.  After about 12 hours, the cheese is ready. Place in a container in the refrigerator to chill. I always add salt to mine before serving.

Dehydrating broccoli

www.krisandlarry.com dehydrating broccoliWhen we can pick up veggies for a super-great price, we jump all over that… I can some things, freeze some and even dehydrate some… after we get our fill on fresh.

This last week, I picked up 40 pounds of broccoli for $26. My kids love grilled broccoli served with feta cheese.

I did dehydrate about 15 pounds of it in my Excalibur 9-tray dehydrator.

What do I use dehydrated broccoli for, you might ask.

  • My kids tend to snack on dehydrated veggies often and LOVE the flavor of dried broccoli.
  • We add it to soups, including veggie soup and cheese and broccoli soup.
  • I mix it with sour cream and serve with pita or carrots.
  • You know that vegetable soup mix that you use to make artichoke dip? Yep… grind it up and put it in there.
  • Powder it and put it in your morning slushies.
  • I have even stuck it in my blender and added it to bread and cracker dough.

In order to get a good dehydrated batch, cut into bite sized pieces. Soak your cut broccoli in a large bowl with a tablespoon of salt for 10 minutes. Rinse thoroughly. place on dehydrator trays for 12 hours at 135 degrees or until broccoli is crisp.

I warn you… Broccoli SMELLS when dehydrating! LOL


Southwest Chicken in a Slow Cooker

This is a fast meal to put together! And OOOHHHH SO YUMMY!!!


Ingredients: (We double this recipe and it barley fits into our extra large crock pot – but feeds our whole family )

  • 4 chicken breasts
  • 1 package of cream cheese
  • 1 can of corn, drained
  • 1 can of black beans, drained and rinsed (we use 1 cup of dried bean that soak overnight)
  • 1 can of diced tomatoes – You may also use 3 large tomatoes or 5 roma tomatoes, chopped
  • salt and pepper to taste
  • 1-1/2 teaspoons paprika or chili powder
  • OPTIONAL: 4 chopped tomatilloes
  • OPTIONAL: 1 chopped chili pepper



  1. Place your washed chicken breasts in the bottom of your crock pot.
  2. Pour corn and beans on top of the chicken.
  3. Sprinkle with seasonings.
  4. Place cream cheese block on top of corn.
  5. Pour diced tomatoes, and optional tomatilloes and chilies on top.
  6. Let cook on high for 4 to 6 hours, stirring a few times through out the day.


You can  shred the chicken and serve over rice, or leave the chicken breasts whole serve with a salad and chips and salsa.


Boule Artisan Bread (EASY)

Boule Artisan Bread - www.krisandlarry.comI used to make bread daily… that is until we discovered that one of our sons, Trystan, is severely gluten intolerant(Leaky gut syndrome SUCKS – especially for a 6 year old boy who just wants to gobble everything he sees!) Now, we make it a whole lot less… mostly on days that we make soups¬†or stews¬†only because I tend to eat bread with my soup as a tradition in our house…. And I love making toast with bruschetta. And my house smells so good! (The photo of the breads that we are making is whole wheat bread!)

This is a GREAT recipe to make bread bowls as well!!! Divide the dough into 4 or 5 smaller rounds, shape and bake!


  • 6-1/2 cups of wheat (We grind our own, so we add 2T of wheat gluten too) – plus a small amount of flour to dust bread board)
  • 2 Tablespoon yeast
  • 1 teaspoon Sugar
  • 3¬†cups warm water (not boiling, but warm to touch) plus 4 more cups of water for the bottom of the oven in a metal pan to “steam while cooking
  • 2 teaspoons salt (I only use pink Himalayan in my house)
  • Optional toppings: see belowBoule Artisan Bread - www.krisandlarry.com



    1. In a glass bowl, add water, yeast and sugar and let sit for 5 minutes or until bubbly. (OR instead, use 1 cup sour dough starter instead of the yeast mixture plus 1-1/2 cup of water – Sourdough starter recipe here)
    2. In a larger bowl, stir together wheat (and wheat gluten if you are adding extra) and salt.
    3. Slowly stir in yeast mixture(or sour dough starter plus water) into flour with wooden spoon.
    4. Blend well until dough forms.
    5. Place dough ball in clean bowl.
    6. Cover with cloth and let rise on counter for 1 hour.
    7. Divide the dough in half and roll out to form either a boule shape (round) or a baguette  (long and skinny) and let rise again for 1 hour.
    8. Using your bread knife, make slices into the tops of the dough about 1/2 inch deep. (I have always done this… I think that it is just decorative.)
  1. (OPTIONAL – you can sprinkle with cheese or garlic, fresh or dried herbs before baking… (I have 3 kids who LOVE cheese and fresh jalapenos on their bread)
  2. Place dough in oven and¬†pour 4 cups of water in a pan in the bottom of heated oven… this gives a crunchy outside layer.
  3. Bake at 400 degrees for 40 minutes.