Thursday, December 7, 2017

COLD AND SINUS RELIEF BATH BOMBS


COLD AND SINUS RELIEF BATH BOMBS



To make these bath bombs, you will need…

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1 cup baking soda

1/2 cup citric acid


1/2 cup corn starch

3 Tbsp. Epsom salt

1 Tbsp. coconut oil

Witch hazel and a spray bottle for it to go in



Green food coloring


First, add all of your dry ingredients (baking soda, citric acid, corn starch, and Epsom salt) into a bowl and mix them together. Put coconut oil in the mixture and mix together by squishing it with your fingers. Do this until there aren’t any big clumps of coconut oil in the mixture

Put half of the mixture into a different bowl.

Spray about 4 sprays of witch hazel into your mixture at a time.

First, add all of your dry ingredients (baking soda, citric acid, corn starch, and Epsom salt) into a bowl and mix them together.

Put half of the mixture into a different bowl.

Spray about 4 sprays of witch hazel into your mixture at a time.

Take turns layering the different mixtures into the bath bomb molds.

I think that making these monthly themed bath bombs and packaging them all up together would make such a fun Christmas gift! You would be able to give someone a fun bath they can indulge in each month for a full year!

Be sure to check back next month for another fun bath bomb recipe!

Here are the bath bomb recipes shared so far this year…




Source:  https://www.girllovesglam.com/how-to-make-bath-bombs-for-colds-and-sinus-relief/

Friday, December 1, 2017


Creamy Potato Soup


This rich and creamy potato soup is subtly flavored with celery and onions.  It's the kind of soup you'll want to savor slowly...because it's just that delicious.

serves 5 people

Ingredients

cost per recipe: $3.84
  • 2 tablespoons butter
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 stalk celery, thinly sliced (about 1/2 cup)
  • 1 3/4 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
  • 3 medium potato, peeled and cubed (about 3 cups)
  • 1 1/2 cups milk
  • 1 tablespoon chopped fresh parsley
view nutrition info

How to Make It



Step 1
Heat the butter in a 3-quart saucepan over medium heat. Add the onion and celery and cook until tender.

Step 2
Stir the broth and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.

Step 3
Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through. Season to taste.  Sprinkle with the parsley before serving.