Friday, January 25, 2013

Homemade Disinfecting Wipes

For the second week in a row, I forgot to buy disinfecting wipes.  The kids are sick, the hubby is sick, and I'm the last one standing.  Anyone knows that SAHM's do not have PTO or sick days to use up.  Those are a far and distant memory, so I HAVE to stay well. 

Then it hit could I not figure this out sooner?  I will make my own disinfecting wipes.  Easy enough, I Googled it and found the directions on  I can't take credit for this, but I will take the credit for being smart enough to make them instead of buying pricey wipes from the store!


  1. Lay the roll of paper towels on its side on a flat, level surface such as a cutting board or counter. Use the serrated knife to cut the roll in half, width-wise. Press down on the roll as you cut so that the cardboard tube in the center of the roll is compressed and somewhat crushed.
  2. Remove the cardboard tube from the roll of paper towels and discard it. Set the two half-rolls of paper towels aside.
  3. Measure 1 1/2 cups of distilled water into a plastic container, such as a clean margarine tub or food storage container. The container should be large enough to hold one of the half-rolls of paper towels upright. Add 1/2 cup of liquid disinfectant household cleaner to the water and stir.
  4. Place one of the half-rolls of paper towels into the container. Seal the lid tightly, and flip the container onto its lid. Set it in a sink or on a counter in case any of the liquid leaks.
  5. Allow the homemade disinfectant wipes to stand overnight so that all of the liquid will be absorbed into the paper towels. Use the homemade disinfectant wipes by opening the lid and pulling a paper towel out of the center of the roll. If desired, you may cut a slit in the lid, and pull the homemade disinfectant wipes out through this hole.

Tips & Warnings
  • These homemade disinfectant wipes are only intended to use for household cleaning. Do not use the homemade disinfectant wipes for personal cleaning.

Read more: How to Make Homemade Disinfectant Wipes |

Chasing Tiny Feet

Wednesday, January 23, 2013

French Toast Bread Pudding Recipe

With the holidays behind me, I can now get back to posting and sharing all the wonderful recipes I tried over the holiday season.  First, I posted the Christmas Crack recipe, which is absolutely delicious, if you haven't tried it yet.  Now, I can post my favorite breakfast dish of the holiday.  Each year, my sister makes this for our Christmas morning gathering.  This year, we decided to have a brunch, so instead of missing out on the tradition, I finally got the recipe from her.

  • 1.5 cup brown sugar (not packed)
  • 1 box frozen french toast sticks, cut in half (I use Murray's brand)
  • 1cup heavy cream
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1/4 cup white sugar

  1. Preheat oven to 350 degrees
  2. Cut french toast into pieces while frozen
  3. Layer 9x13 pan with brown sugar
  4. Lay french toast in sugar in a single layer
  5. In a large bowl, whisk cream, eggs, vanilla, salt, and water.
  6. Cover french toast with mixture
  7. Leave in refrigerator overnight for creamier texture. 
  8. When ready to bake, sprinkle top of french toast with white sugar.
  9. Bake 30-40 minutes, then broil top of bake for 2-3 minutes to brown the top.
  10. Let stand for 10 minutes before serving.
Enjoy!  And don't expect there to be anything left over for the next day!

Chasing Tiny Feet

Sunday, January 20, 2013

Crunchy Pork Chop Recipe

I kind of stumbled upon this recipe one day while I was trying to come up with something new.  Pork chops....what to do with them?  I searched crunchy pork chop recipes, but I didn't like any one recipe I saw.   So, as usual, I took the best of each recipe and came up with my own!  This recipe was a hit with my family and so easy!

  • 2 to 4 Boneless Pork Chops
  • 1 Egg and 1 teaspoon of milk
  • 1 Cup Herb Seasoned Bread Crumbs
  • 1/4 Cup Parmesan Cheese
  • Salt, Pepper and whatever spices you like on your chops to taste.  I use Rosemary and Thyme
  • 2 Tablespoons Butter, melted

  1. Preheat oven to 400 degrees.
  2. Trim the thick white fat off the pork chops, cutting carefully around the outside edge. Lay the chops between 2 pieces of plastic wrap and, using a mallet beat them until the meaty part of the chop is about half as thick.
  3. Beat the egg in a shallow wide bowl with the salt, pepper, rosemary and thyme. On a large plate or platter, combine the breadcrumbs with the Parmesan cheese.
  4. Press each of the chops into the egg mixture, coating either side. Then dip the egg covered chops into the bread crumbs, covering them evenly.
  5. Place in a shallow pan lined with tin foil and drizzle the melted butter over the coated pork chops.
  6. Bake in the oven at 400 for 30-35 minutes, or until the juices run clear.

Chasing Tiny Feet