This is, by far, the easiest dip for chips or vegetables that I’ve ever seen or made.  My Mom made this dip for us as kids and I still love it today.  In fact, I made some today.  It is easy and can be changed to suit the mood or the occasion.  You can make it as a cheese ball, a thick dip or a creamy dip simply with additional ingredients.  I will explain how to make it as a thick dip and then add the variations at the end.

Ingredients

2 packages of your favorite cream cheese

1 bundle of green onions (my personal preference is 1 1/2 bundles for the strong onion flavor)

3 2 oz packages of Buddig Beef (or similar brand)

Directions:

Step 1

Take the cream cheese out of the fridge and allow it to sit for an hour or two prior to preparation so that it will soften, making it easier to work with.

Step 2

Place the softened cream cheese in a medium to large sized bowl.

Step 3

Rinse the onions then finely chop and place them into the bowl with the cream cheese.

Step 4

Shred the beef and place it into the bowl.

Step 5

Mix all of the ingredients thoroughly and serve.  Enjoy!  How easy and delicious was that?

Tip: Although this dip tastes good any time, it tastes best once the flavors have had time to thoroughly blend, allow it to sit for a few hours or overnight.

Variation: A variation of the above is to add a half of a can of diced pineapples (without the juice).  The combination of flavors is a fantastic treat for the taste buds!

As a cheese ball: Simply form the above mixture into a ball and roll into the chopped nut of your choice, walnut is my personal favorite.  You can also try a nut mixture for even more flavor.  Chill the ball for a couple of hours and then serve.

As a creamier dip: Just add milk to the mixture.  The more milk added, the thinner the dip will be.

What is it?

Baking soda is a form of salt also known as Sodium Bicarbonate.  In fact, in England they refer to it as Sodium Bicarbonate and I only know this because I watch way too much BBC America but that’s beside the point.   Baking soda is a powder that has numerous uses ranging from baking to health uses to cleaning and more.  In my house, it is known as the miracle compound and we buy it in bulk because we use so much of it.

Baking soda used in food preparation…

Because it is mildly alkaline in nature, it breaks down proteins making it perfect leavening agent for baking breads, cookies, cakes, etc.   Although baking soda is a component of baking powder, they are not one and the same.  Cream of tarter and cornstarch are combined with baking soda to form baking powder.    Baking soda is the ingredient that creates the rising effect in baked products.  Other ingredients in a recipe serve to incite this reaction.

Baking isn’t the only use for baking soda.  It can be added to other cooked foods such as beans, vegetables, soups, etc. to speed up the softening time of some foods.  If a half of a teaspoon or so of  baking soda is added to a pot of beans, it will help reduce the likelihood of flatulence.     Lightly coating meats with baking soda before baking or frying will aid in retaining the moisture of the meet internally while making the outside nice and crunchy.

Baking soda used for its cleaning and freshening properties…

Cleaning Surfaces

Baking soda can be used to clean tubs, tile, counters, sinks and many other surfaces.  It can be placed in a fridge or freezer to absorb odors.  To make a mild scrub, mix baking soda with lemon juice or vinegar.  Note:  mixing with vinegar will cause a strong bubbling reaction which is normal.

As a carpet freshener

Sprinkle in your carpet.   Let it set for several hours then vacuum.   It works as good or better than commercial carpet powders by absorbing the odors.  It doesn’t leave a perfumed smell but the odors will be gone.

Odor control for litter boxes

Sprinkle it generously into the litter box the next time you change the litter for more odor control.

In laundry detergents

My favorite use for baking soda is in making my own laundry detergent.  I will post my recipe for this at a later time.   I have found that homemade detergent is far better at removing stains and odors from laundry at a mere fraction of the cost of commercial laundry detergents.

As an air freshener

Mix ¼ cup of baking soda with a couple of drops of essential oils and place in a votive cup to freshen your room.  Place these throughout your home for a fresh, clean scent that lasts for days.

As a drain cleaner for mild blockages

For minor plumbing blockages, place a generous amount of baking soda over the drain opening and follow with a generous amount of vinegar.  A bubbling reaction will occur.  Continue to pour the vinegar liberally into the drain and allow it to sit for 30 minutes.   Then follow by running very hot water through the drain for about 5 minutes.  Works like a charm for minor issues.

For smokers, to keep down odors

Fill your ashtrays with baking soda and dip your butts into the baking soda.  The cigarette is put out almost instantly and it doesn’t allow the odor to build up.

Baking soda used for health and personal care

For diabetics or those with callused feet

Soak your feet in a tub of water with about a cup of baking soda.  Do this every couple of days to keep your feet soft and callus free.

After handling onions or garlic

Remove the smell of onions and garlic on your hands by making a past of baking soda and lemon juice.  Scrub your hands with this mixture and then rinse.  Repeat if necessary.

For a quick “hair wash” when time limits a regular washing

If you have extremely oily hair and time doesn’t allow for a regular wash, sprinkle some baking soda in your hair and then brush.  The excess oils will be absorbed for several hours until time allows for a normal washing.    Once or twice a week, you can also use baking soda and water in your hair as a first cleanse and then wash with shampoo as normal.  It will help remove any excess residue from hair care products making your hair soft and luxurious.

For those suffering from heartburn

Mix a teaspoon of baking soda with a glass of water and drink to relieve heartburn or upset stomach.  Note:  If you suffer from hypertension, it is not a good idea to do this regularly.

Use as a mouth cleaner

If you’re in a pinch and have run out of or don’t have access to toothpaste, wet your toothbrush and dip it into some baking soda.  Brush as you would with toothpaste.  I didn’t say it would taste good but it does work and leaves your mouth feeling clean and fresh.  As an added plus, it also naturally whitens your teeth with regular use.o

In a pinch for deodorant?

Mix a paste of baking soda and water and apply under your arms.  It works as a temporary fix.  You can also liberally apply baking soda under your arms.   If you suffer from foot odor, lightly sprinkle it in your shoes nightly to help absorb odors.

There’s hundreds of uses for this amazing natural chemical.  To list them all here would take up numerous pages.  I will add more as I discover them.

Storing baking soda for food use

Because baking soda absorbs odors so well, it is best to keep it in a tightly sealed container if you are planning to use it for baking and cooking.  The shelf life for an unopened box is 24 months but once opened, it will last about 6-8 months before it is no longer usable.

Thanks for reading!

As I was creating the list for the shelf life of some commonly used foods, it occurred to me that there just wasn’t enough space to list everything about these products and how to test them for usability.  So, I am going to research each of these products and provide additional information about them, how they are used, how to test for freshness, etc.  Today, I am going to start with baking powder.

What is it?

What is baking powder and what is it used for?  Baking powder is a combination of baking soda, corn starch and cream of tarter.  It is a leavening agent – an ingredient that makes the bread/pastry rise and become light/fluffy.   It is used in breads, cookies, and a variety of other baked goods.  It is similar to another leavening agent, yeast, but it works more quickly and doesn’t have the fermented, beer-like taste that comes with using yeast.

How long does it last?

As I mentioned in the list, baking powder will remain usable for 18 months if it remains unopened.  Once it is opened, the shelf life is reduced to 3-6 months at room temperature.  However, it’s shelf life is extended to 18 months if you place it in an airtight container and put in in the fridge.  Placing it in the freezer extends it’s life by about 6 months for a total of 24 months.   For those who bake frequently, storing it at room temperature will suffice.  However, for those of you who do not, freezing it would probably be your best option.

How do I store it?

When storing baking powder, you must make sure that it is in a sealed container in a dry place.  It should never be placed in an area that is prone to a lot of moisture unless it is in a completely airtight container.  If it is exposed to moisture of any kind, it will quickly lose it’s leavening abilities.  If your can of baking powder ever contains lumps, this is the first indicator that it has been exposed to moisture and may not leaven your foods correctly.

If it’s not fresh, how do I test it?

If you are ever unsure of its viability, you can test it by mixing a teaspoon or so of the powder with about 1/4 cup of water.  If it forms bubbles, then go ahead and bake that cake.  If the bubbles aren’t present, well, the cake is going to have to wait until you return from the grocery with a new can of baking powder.

Happy baking!

So I am a :::cough cough::: middle aged woman and I’m just now taking an interest in cooking.  Don’t get me wrong, at a very early age I learned how to make basic meals and dishes, however, I never really expanded past that other than the occasional recipe or two that I picked up along the way.  Cooking never really excited me.  There was no passion involved with cooking and it felt more like a chore.

Now that I’m getting older, I’ll be honest – I’m sick and tired of the same ole, same ole.  Who knows, perhaps my taste buds just aren’t what they used to be and need a little excitement occasionally.  They do say, after all, that variety is the spice of life.  In the past when I wanted a taste of something new, I just hopped in the car and drove to the nearest restaurant with a friend or family member.  However, in this economy that just isn’t really practical and it certainly isn’t cost efficient.

So, I guess you could say that I have been forced to begin cooking more at home.  At first, I definitely dreaded it more than than you could ever know.  I had more important things to do than stand over a stove, sweating out what little bit of energy I had left after a long day at work.  On the weekends, cooking was the last thing that I wanted to do as well.  However, once I began experimenting a little I quickly realized that I could actually make dishes that tasted as good as those at a restaurant.  In fact, some were probably even better because I knew exactly what it consisted of and was able to control the ingredients that aren’t healthy.  Once I began cooking more at home and with more variety, I have found myself wanting to eat out less and less for the above reasons and because cooking at home saves a bundle of “dough”.  Buying in bulk has saved my family even more money.

Do I still consider it a chore and dread it like the plague?  Yeah, sometimes but the more techniques, shortcuts and recipes I learn the more I want to learn and I am continuing to find great joy in the art of cooking.