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Homemade Ice Packs

 

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You know those times when you’ve got an ache or pain,  or one of your kids has a sprain or a bump on the head and you need an ice pack, but you never have any?  You put ice cubes in a bag but they don’t seem to get to all of the area that you need it to very well? 

Well, I’ve got the answer right here.  You can have all the ice packs on hand that you need and you can make them yourself for next to nothing!  The best part is they’re reusable!  I’ve got one that I’ve been using for several years.  In fact, it’s finally starting to not freeze quite as well as it used to, but it still works! 

 

Homemade Ice Packs

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1 cup rubbing alcohol
2 cups water 
Food Color of choice (optional)
Food Saver bags or 2 Ziploc Freezer Bag (1 quart size)

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Pour alcohol & water into bag.  Add a few drops of food coloring, if desired. 

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Get as much air out of the bag as possible and seal. 

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Katie helped me choose the different colors.  We did a red, orange purple, teal, raspberry, and yellow.  We made 3 large and 3 smaller ice packs. 

If using a Ziploc freezer bag, remove the air and seal the bag. Place that bag seal side down into another Ziploc freezer bag, remove the air and seal that bag. Place in the freezer.  Use (and reuse) when needed (nice and slushy!).  These are great because they can be conformed to fit around knees, elbows, wrists, etc. so that more of the injured/painful area can be covered by the ice pack. 

If the mixture freezes too hard, just add a little more alcohol.  If it’s too slushy, add a little more water.  If you’re using Food Saver bags, you can customize the size a bit more – smaller ones for minor bumps and bruises – larger ones for knee and back aches. 

Hope you find these ice packs as handy and helpful as I have over the years. 

 

This post is linked to Works For Me Wednesday. 

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Homemade Baking Mix

 

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As promised, here is the homemade baking mix that I use in place of the store bought ones.   I originally got the recipe from Frugal Families. 

This mix has saved me tons of money over the years since this is quite a bit cheaper.  I can’t remember the original cost when I first starting making this, but I’m sure the prices have increased anyway.  I’m guessing that the total cost for this mix is roughly 1/3 to 1/4 the cost of buying the name brand stuff. 

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Homemade Baking Mix

9 cups flour (can be 1/2 all-purpose & 1/2 whole wheat)
2 tsp. salt
2/3 cup dry milk
1 cup shortening or 1/2 cup shortening & 1/2 cup butter*
3 Tbsp baking powder

Mix flour and other dry ingredients. Cut in shortening. Store in an airtight container up to 6 months.  I use my food processor and divide the recipe in half and process half at a time.  It does a wonderful job mixing all the ingredients and cutting in the shortening. 

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This recipe doubles easily, or you can even divide it in half, depending on how much you are able to store.   I store mine in a 5 quart ice bucket. 

 
*Refrigerate if using butter.

 

 

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Menu Plan: 01/31 – 02/06

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This week is a special week at our house.  Michael’s 8th birthday is Thursday!  It’s hard to believe that it’s been 8 years already!  Happy Birthday to my sweet boy! 

Breakfast:

Lunch:

  • Sandwiches
  • Leftovers

Dinner:

  • Homemade chicken and dumplings
  • Chicken fried steak
  • Clam Chowder with cheddar bay biscuits
  • Baked Potatoes with assorted toppings
  • Michael’s b-day is Thursday – so his choice
  • Pork roast (?)
  • Leftovers

 

For more great menu plans this week, don’t forget to check out Organizing Junkie.