By Simon Phillips 

I like to do my bit for the planet by doing things like recycling and not using plastic bags for my grocery shopping, but my girlfriend takes green issues even more seriously.  Recently she started trying out all kinds of DIY cleaning tips using eco-friendly products.  To my surprise these strange concoctions made from things like baking soda and vinegar actually seem to do the trick.  As well as being good for your apartment’s air quality, you can cut down on packaging and reduce the number of cleaning products you need, and save money at the same time.  Here are some of the green cleaning tricks I’ve picked up, which you can try out for yourself next time you’re cleaning your apartment.

Upholstery - Baking soda works wonders at removing stains from upholstery.  To get rid of spots of greasy food on a polyester seat or cushion, rub dry baking soda into it and then brush off.  Vinyl seats such as recliners or barstools can be cleaned by using baking soda mixed to a paste with water.

Metal Surfaces - You can bring the shine back to a stainless steel sink by cleaning it with baking soda sprinkled onto a damp cloth.  You can clean chrome faucets and other fittings by using a paste of baking soda and water and buffing dry.  This works on metal barstools as well.

Flooring - To stop spills from staining carpet, remove any solids and then pour club soda onto the area.  You’ll need to act quickly and do this as soon as the spill happens.  The club soda will help bring the spill to the surface and stop staining.  When vacuuming, add baking soda and a few drops of a pleasant smelling essential oil to the bag to reduce unpleasant odors. 

Wooden Furniture - Ditch the synthetic spray polish and use olive oil mixed with a small amount of lemon juice instead.  Rubbing mayonnaise on water marks helps shift them, and lemon juice helps remove heat marks from wood.

Laundry - Adding a spoonful of washing soda crystals to each wash makes hard water softer and reduces how much regular laundry powder you need to use.  Stubborn stains, including red wine, tomato sauce and curry, can be removed from clothes by soaking them overnight in a mixture of 1 cup of washing soda to 1 pint of water and then washing as normal.

Bathroom - Use an old toothbrush and a paste of baking soda and water to clean up old grout on tiles around the tub.  Scrub shower curtains with baking soda or a few drops of white vinegar to remove mildew.  Pouring half a cup of baking soda and 1 cup of vinegar down the plughole in the sink and tub can unclog blocked drains and if you do this regularly can prevent future blockages.  The same mixture can be used to remove lime scale deposits from a showerhead - leave it to soak in the mixture for an hour before running hot water through it.

Kitchen - Soaking greasy roasting tins in hot water and baking soda to loosen the grease and encrusted food makes them much easier to clean.  An effective multi-surface cleaner can be made from 2 cups of hot water, 2 teaspoons of lemon juice, 1 teaspoon of borax, 1 teaspoon of baking soda and a drop of washing-up liquid.  A homemade disinfectant can be made from 2 cups of water, 3 tablespoons of washing-up liquid and 25 drops of tea tree oil.

Windows and mirrors - A really simple way of cleaning windows and mirrors that really works is to spray undiluted white vinegar onto the surface and then buff to a shine using scrunched up newspaper or a paper towel.

Simon Phillips is a writer, interior design enthusiast and co-founder of GetBarstools.com.  He loves finding eco-friendly, money-saving ideas for the home.

With the holidays so near, I know everyone is searching for the perfect holiday treat to make! ForRent.com wants to provide you with our holiday recipe tips. The first six are regarding essential holiday pantry items and the remaining six are holiday treat recipes!

6 Essential Holiday Pantry Items:

• Chocolate Morsels
• Pam Cooking Spray
• Vanilla Extract
• Holiday Candy
• Sprinkles/Food Coloring
• Cookie Cutters

During our annual Marketing Department treat exchange, here were six of our favorite treats that were brought. You’ll see that some of them require one of the essential holiday pantry items mentioned previously!

                
SALTINE TOFFEE BARS

Ingredients:

• - unsalted Saltine Crackers (not premium-too thick)
• - 1 stick butter
• - ¾ cup sugar
• - 12 oz bag chocolate chips
• - sliced almonds, optional
• - powdered sugar, optional
• - “Pam” cooking spray

Directions:

Preheat oven to 350-400 degrees.  Line a 9 X 11 jelly roll pan with aluminum foil and spray with Pam.  Place saltines, edge to edge, over the bottom of the pan.  Melt butter, add sugar and bring to a boil.  Boil about 3 minutes to dissolve sugar.  Spoon (not pour) over the saltines and then settle the saltines and bake for about 5 minutes.  The saltines will look like they are floating.  Turn off the oven and remove saltines.  Sprinkle chocolate chips over crackers and return to oven until they are melted then add almonds if desired.  Cool a bit then cut (but do not try to separate- too runny still) and sprinkle with powdered sugar if desired.  Refrigerate until hard then break into pieces, removing foil from the back of the crackers.

Peppermint-Chocolate Sandwich Cookies

Ingredients:

1 (16.5 ounce) tube refrigerated sugar cookie dough
1/4 cup all-purpose flour plus extra for dusting
2 cups semisweet chocolate chips, divided
1/4 cup heavy cream
1 teaspoon pure peppermint extract
1 teaspoon vegetable oil

Directions:
Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar
Special equipment: a 2 1/2-inch round cookie cutter, and a ½ ounce cookie scoop

Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.

Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

Christmas Cupcakes

Ingredients:
Pillsbury Cake Mix Funfetti
Duncan Hines Classic Vanilla Frosting
Eggs
Vegetable Oil
Baking Cups
Directions:
Follow directions on the box for cooking cup cakes. After cup cakes have cooled, put vanilla frosting on the cup cakes. For extra decoration, you can use holiday colored sprinkles!

Peppermint Bark

Ingredients:
12 oz bag of White Chocolate Morsels
12 oz bag of Semi-Sweet Chocolate Morsels
8 regular sized Candy Canes

Directions:
Lightly grease a large cookie sheet. Break up candy canes into one inch pieces and put into a sturdy plastic bag. Crush candy canes inside the bag until they are in very small pieces. Next, put the semi-sweet chocolate morsels into a bowl and put in the microwave for 1 minute; stir in 15 second increments until it is completely melted. Pour melted chocolate on the cookie sheet and spread to make a thing layer. Put the white chocolate morsels in a bowl and repeat microwave cycle (while white chocolate is in the microwave, put baking sheet of semi-sweet chocolate in refrigerator for cooling). Once melted, stir in ½ of the candy cane pieces and spread on top of semi-sweet chocolate layer. Top with the remaining pieces of candy cane; be sure to lightly press into the chocolate layer to secure. Cool in refrigerator until hard and then break into pieces!

PEANUT BUTTER CHOCOLATE KISS COOKIES 
Ingredients:
1 c. butter
2/3 c. creamy peanut butter
1 c. granular sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
2 2/3 c. flour
2 tsp. baking soda
1 tsp. salt
16 oz. pkg. chocolate kiss candyDirections:

Combine butter, peanut butter and sugars; blend until creamy. Add eggs and vanilla; blend. Mix flour, salt and soda, add to cream mixture; stir well. Roll dough into quarter size balls. Roll ball in bowl of sugar. Bake dough at 350 degrees for 8 minutes, take out, place chocolate kiss in center of each cookie. Bake an additional 2 minutes.

M&M Sugar Cookies

Ingredients:
Pillsbury Sugar Cookie Dough
Bag of Holiday Colored M&Ms (could be the regular kind or the mint flavored!)

Directions:
Cut the sugar cookie dough into slices for the appropriate sized cookies (you could also roll into whatever size you choose). Put on greased baking sheet and lightly press to flatten the dough. Place M&Ms on top of the cookies and bake accordingly. Wait for the cookies to cool before taking them off the baking sheet.

Happy Cooking!

Recommended again from our very own ‘food expert’ at ForRent.com…..’Ok so this recipe isn’t healthy but I have to share it with you.  I straight up lied and told my family I came up with this recipe myself, sorry Tyler (Florence).  If you are doing a big family dinner and you want to impress everyone, this is the bird to do.  Do exactly what the recipe says and you will be a legend in the kitchen.  This recipe was so good I wanted to slap my mama!  Garnish with the extra sage, roasted baby carrots and whole cranberries and people will be begging you for the secret.’ Try it out and let us know if she’s right!!!

Ingredients

• 1 (12 to 14) pound fresh turkey
• Kosher salt and freshly ground black pepper
• Caramelized Onion and Cornbread Stuffing, recipe follows
• Extra-virgin olive oil
• Sage Butter, recipe follows

Directions

Preheat the oven to 375 degrees F and remove the top rack of the oven.

Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.

Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.

Sage Butter:

2 sticks butter, softened
1/4 cup chopped sage
Salt and pepper
Combine all ingredients.
Caramelized Onion and Cornbread Stuffing:
2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper

Preheat the oven to 375 degrees F.

Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it’s well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

Yield: 6 to 8 servings
Prep Time: 5 minutes
Cook Time: 40 minutes

Taken from the Food Network

This was a recipe recommended by one of our own at ForRent.com. “Junior mints and brownies how can you go wrong?  The candy makes them moist and chewy and it’s a special surprise for your guests who just thought they were plain brownies.  Bring them to your next family event and I can’t guarantee they’ll let you take on the turkey next year but they might trust you with an apple pie or some Mac n’ Cheese.  I give them 2 snaps up!”

Ingredients:

• Cooking spray
• 1/4  cup  butter or stick margarine
• 32  (about 3 ounces) creamy, small-size mints in pure chocolate (such as Junior Mints)
• 1  cup  all-purpose flour
• 1/4  teaspoon  baking soda
• 1/8  teaspoon  salt
• 2/3  cup  sugar
• 1/3  cup  unsweetened cocoa
• 1  large egg
• 1  large egg white

Preparation:

Preheat oven to 350 degrees.

Coat bottom of an 8-inch square baking pan with cooking spray.

Combine butter and mints in a 2-cup glass measure; microwave at high 30 seconds or until soft. Stir until smooth, and set aside.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, soda, and salt in a bowl. Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended. Add mint mixture; beat well. Add flour mixture; beat at low speed just until blended. Pour batter into prepared pan. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.

Taken from MyRecipes.com

As with tradition when a big holiday is around the corner, we like to post recipes for everyone to see. With this posting, however, we have posted a complete meal! The delicious main course, the heavenly side dish and the ever-so-needed scrumptious dessert!

Cranberry Chicken

Tender baked chicken gets dressed for the holidays with a chunky spiced fruit sauce in this recipe shared by Linda Rock of Stratford, Wisconsin on TasteofHome.com.

Ingredients:

• 6 boneless skinless chicken breast halves (1-1/2 pounds)
• 1 can (16 ounces) whole-berry cranberry sauce
• 1 large tart apple, peeled and chopped
• 1/2 cup raisins
• 1/4 cup chopped walnuts
• 1 teaspoon curry powder

Directions:

• 1. Place chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes.
• 2. Meanwhile, combine the remaining ingredients. Spoon over chicken. Bake, uncovered, 20-25 minutes longer or until chicken juices run clear.

Yield: 6 servings.

Crunchy Sweet Potato Casserole

This tasty side dish is sure to be a crowd pleaser! Just seeing the yummy picture is making my stomach growl!!! Provided by TasteofHome.com.

Ingredients:

• 2 cups mashed sweet potatoes
• 1/2 cup butter, melted
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 2 eggs, beaten
• 1/2 cup milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• TOPPING:
• 1 cup crushed cornflakes
• 1/2 cup chopped walnuts
• 1/4 cup packed brown sugar
• 1/4 cup butter

Directions:

• In a large bowl, combine the first eight ingredients. Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 375° for 20 minutes.
• Combine topping ingredients; sprinkle over potatoes. Bake 5-10 minutes longer or until the topping is lightly browned.

Yield: 6 servings. 

Pumpkin Spice Cake

I’ve actually made this little dessert. Not only is it very delicious, but it’s super easy to make too!

Ingredients:

• Yellow cake mix
• 3 eggs
• 1 cup of water
• 1 cup of canned pumpkin
• 1 ¾ teaspoon of cinnamon (divided)
• ¼ teaspoon of ginger
• ¼ teaspoon of nutmeg
• 2 ½ cups ov vanilla frosting

Directions:

•  Preheat oven to 375 degrees. Mix cake mix, eggs, water, canned pumpkin, tspn of cinnamon, ginger and nutmeg. Beat on low for 30 seconds, then 2 minutes on medium.
•  Pour into well greased/floured pans (2 9-inch round pans or bundt cake pan). Bake 20-30 minutes or until toothpick comes out clean. Cool.
•  Mix remaining cinnamon with frosting. Frost top of one 9-inch round cake, place the second 9-inch round cake ontop and frost all around the cake. Or if using a bundt cake, frost on the outside.
•  Serve and Eat!!!

I found this article online and it has changed the way I drink water. Bottles, Bottles, Everywhere by Ramon Cruz has opened my eyes to what damage can be done by simply drinking from the plastic water bottle on my desk. Like every health conscientious American, I make a effort to consume eight glasses of water a day. In doing this, I tend to drink a lot out of water bottles. But the harm that I’m doing to the environment could be comparable to the harm I would be doing to my own body if I didn’t consume that water. A person needs to drink water throughout the day in order for their body to work properly; your blood has to carry oxygen to your cells and needs water to do this. Water also helps you digest food and get ride of waste in your body. But by drinking water out of plastic bottles, I am overflowing our landfills and contributing to global warming. Sure recycling would help, but “less than 20 percent of the 28 billion single-serving water bottles that Americans buy each year are recycled.”[1] Therefore, most of those water bottles are resting in landfills where it takes thousands of years for the plastic to decompose.

And what for? “More than a quarter of all bottled water is just processed tap water, including Pepsi’s Aquafina and Coca-Cola’s Dasani.1” Yet bottled water consumption is continually growing each year. So there needs to be a better plan of action to tackle this wide-spread damage! The article suggests several options. One being if you purchase bottled water make sure you recycle the container. I know this option isn’t the easiest for me because the community I live in does not collect recycling (which I plan on discussing with them in the near future). So the second suggestion is what I’m doing now. I drink tap water. I have a water filter at my home and at the office where I consume my water daily. And since the U.S. Environmental Protection Agency’s standards for tap water are more stringent than the Food & Drug Administration’s standards for bottled water, I’m drinking water that is just as safe as, if not safer than, bottled. I also drink out of a reusable container so I won’t be throwing away numerous plastic or Styrofoam cups a week–which also harms the environment. Be sure you don’t reuse single-use water bottles; doing so can expose you to bacterial build-up and carcinogens leached from the plastic.

The ‘Green Living’ bandwagon is continually getting new members and I encourage all of you to hop aboard and do your part in helping our environment!

[1] http://green.yahoo.com/blog/climate411/91/bottles-bottles-everywhere.html