Homemade Foaming Hand Soap

 
I don’t like to refer to myself as cheap so I will say I am frugal. I hate spending big bucks on things we use every day.  I love to have foaming hand soap in the bathroom, but I hate to pay refill prices. In the kitchen I have the Lysol No-Touch Hand Soap System which I refill myself also. I decided to find a way to refill my foaming hand soap dispenser that I purchased at Target. I paid around $2.50 for the initial foaming soap dispenser and of course it came filled, but I wasn’t going to pay the money they wanted to refill it. After 2 minutes of research I found a “recipe” and instructions on how to make my own. I walked to the bathroom with a measuring spoon, cup, and dish soap and 1 minute later I had foaming soap! Simple Simple Simple! Cheap! If you want something that smells better than dish soup you can use Bath and Body Works Shower Gel or even the Body Shop Shower Gel. Whatever makes you happy! I made pumpkin spice soap today using the Body Shop Shower Gel. 
 
You will need:
  • 1 empty foaming hand spa dispenser
  • 3 TBS Clear (very important) liquid soap (body wash, hand soap, dish washing soap, shampoo)
  • 2/3 Cup water
Directions:
1.      Add the 3 TBS of clear liquid soap to your foaming hand soap dispenser
2.     Add the 2/3 Cup of water
3.     Close up your your foaming hand soap dispenser and gently move the soap and water around so that they will mix well. Do not shake! Gently combine the water and the soap.
4.     Test your foaming hand soap dispenser to insure it works
5.     Enjoy!

 

Commonly Used Measurements & Equivalents


I found this on Allrecipes.com and thought I would share it. I cut recipes in half all the time or can’t find a measuring cup or spoon that I need. I never want to take the time to figure out the conversions or what else I can use so I consult this really great chart! Also Allrecipes.com is a great website to find a lot of wonderful recipes. Here is the direct link.

 

measuring cups

Commonly Used Measurements and Equivalents

By:
Allrecipes Staff
How much is a peck, a pint, or a pinch?

1/2 teaspoon

= 30 drops

1 teaspoon

= 1/3 tablespoon or 60 drops

3 teaspoons

= 1 tablespoon or 1/2 fluid ounce

1/2 tablespoon

= 1 1/2 teaspoons

1 tablespoon

= 3 teaspoons or 1/2 fluid ounce

2 tablespoons

= 1/8 cup or 1 fluid ounce

3 tablespoons

= 1 1/2 fluid ounce or 1 jigger

4 tablespoons

= 1/4 cup or 2 fluid ounces

5 1/3 tablespoons

= 1/3 cup or 5 tablespoons + 1 teaspoon

8 tablespoons

= 1/2 cup or 4 fluid ounces

10 2/3 tablespoons

= 2/3 cup or 10 tablespoons + 2 teaspoons

12 tablespoons

= 3/4 cup or 6 fluid ounces

16 tablespoons

= 1 cup or 8 fluid ounces or 1/2 pint

1/8 cup

= 2 tablespoons or 1 fluid ounce

1/4 cup

= 4 tablespoons or 2 fluid ounces

1/3 cup

= 5 tablespoons + 1 teaspoon

3/8 cup

= 1/4 cup + 2 tablespoons

1/2 cup

= 8 tablespoons or 4 fluid ounces

2/3 cup

= 10 tablespoons + 2 teaspoons

5/8 cup

= 1/2 cup + 2 tablespoons

3/4 cup

= 12 tablespoons or 6 fluid ounces

7/8 cup

= 3/4 cup + 2 tablespoons

1 cup

= 16 tablespoons or 1/2 pint or 8 fluid ounces

2 cups

= 1 pint or 16 fluid ounces

1 pint

= 2 cups or 16 fluid ounces

1 quart

= 2 pints or 4 cups or 32 fluid ounces

1 gallon

= 4 quarts or 8 pints or 16 cups or 128 fluid ounces

 

STOP! Drop that bread bag!

We are notorious for letting bread get stale. We don’t each a lot of sandwich bread. We always have it, but it doesn’t always get eaten. My husband eats it when he makes a peanut butter sandwich, but that is pretty much it. Typically we eat everything else on other types of bread. I always feel guilty when I have a bag of bread that goes stale. I hate wasting food, and worse money.
I decided that wasn’t happening anymore we were spending too much money on things we were not eating. I wasn’t going to stop buying the bread because my husband likes to have it when the PB is calling his name. I had to think of alternative ways of preserving it, and I have. I often take the bread and dry it out beyond belief. It’s brick hard when I am done with it. A 400 degree oven for 15+ minutes can work wonders.
I make:
  • Bread crumbs (They are much better than anything you can buy in a store)
  • Stuffing (Any turkey would love this stuffing)
  • Croutons (A few spices, olive oil, garlic powder they become restaurant quality)
  • Toast (Sure why not?)
You can keep each one of these items for weeks with an air tight container. Why waste food you have already paid for, then turn around and pay for it again in the store in a new form like bread crumbs.