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  • christine w. 20 days ago
    Re: the home made chicken stock...... If you pour some of that into ice cube trays, then store in a freezer bag, you can use just a small amount when needed. In this way, you don't have to defrost the larger amount of stock each time. FYI: I read that in a magazine.
  • Susie C. 5 months ago
    I make my own applesauce and barbecue sauce.
  • tommy b. 5 months ago
    Today
  • Barbara R. 5 months ago
    I make a creamy blue cheese salad dressing by mixing together home made yogurt with a little olive oil and then adding crumbled blue cheese and then salt and pepper to taste.
  • paula m. 5 months ago
    I usually try and make everything from scratch. Stock, sauces, cookies, brownies and cakes. I know its convenient to use store bought but I have food allergies so it's easier on my stomach and the family eats the same so making most from scratch is tastier.
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