Yummmm!!!!!

It's chocolate, it's junk food, and I choose to call it "kind of" healthy! :)

I've heard of bean fudge lately on a couple of other food storage sites, and I FINALLY decided to try it. It's actually yummy!

My kids, my husband, & 3 neighbor kids had NO clue there was almost a pound of beans in this stuff! They couldn't quit eating it!

This fudge is VERY rich & filling.

I rolled mine into balls & hardened them a little in the fridge. Here's the photo & recipe:

****************

15 oz. canned black or pinto beans, rinsed & drained
1 c. baking cocoa
3/4 cup melted butter
1 T. vanilla extract
2 lbs. powdered sugar (C&H brand really tastes best)
Nuts (optional)

The SECRET: Mix everything except powdered sugar in BLENDER! Then, add mixture to powdered sugar & blend with electric mixer or hand beaters in a separate bowl.

It'll be a little stiff. You can either press it into a 9x13 casserole dish, or roll them into balls.

My New FAVORITE Pantry Storage!!!

I've had cases of canning jars for over 10 years that have sat there... and sat there... and sat there... These have now become my very favorite storage system for my kitchen pantry, in the whole wide world!

I keep powders, salt, grains, rice, beans, sprouting seeds, dehydrated veges & fruits, & tons of other stuff in them. I use both quart and pint size.

Since they're glass, they won't absorb flavor or odor. They're see through, which makes for easy locating - And they're pretty!!!

They're the same size, & the wide mouth, especially, are stackable (either size could be stacked in 2's, but no more... for safety purposes, of course)

The size of the openings makes them pourable AND scoopable, and best of all... THEY'RE CHEAP!

I'm so addicted now. I went to Walmart & purchased a ton of white plastic jar lids. Cause they're one piece, and they're pretty too! They were on sale a couple weeks ago for $1.50 a box. I think there are 8 lids per box.

Try it. You'll love it!

Food Storage Wedding Gift ???

Well... I needed a wedding gift a couple weeks ago. I was joking around with the groom, that I was gonna load him up with food storage, & he said to go for it! Really???

So I did just that. I wrapped 2 #10 cans in loads of lime green tissue paper, then added flowers & ribbon. Then, I decorated the outside of a big gift bag with velvet embossed paper, ribbon, & a big fat flower. Inside the bag was a GREAT book called, "Cooking With Food Storage Made Easy"... & tons of little food items & tools to help get them started.

For such a "boring" but useful gift... it sure turned out cute! :)

The Magical Fruit

I'm hooked on dry beans now. These pinto beans here, I bought for .32 cents/lb a few weeks ago. I was in the mood for refried beans & didn't have any canned ones. Then I remembered I could grind them in my wheat grinder & make my own. So... I searched for my recipe, & voila!


Fresh ground pinto beans into a beautiful fine flour...

Then, I mixed all the ingredients, put them in a glass jar, & I have an instant refried bean mix, ready when I need it! Here is my recipe:

1 1/2 c. pinto flour
1 1/2 t. chili powder
1/8 t. garlic powder
1/2 t. cumin
1 1/2 t. salt

*Can also sprinkle in a little onion powder, if you like.

Double or triple the recipe & store in an airtight container. Lasts longer if stored in the fridge... This will give you a quick meal at a moments notice!

To prepare, whisk 3/4 c. dry mixture with 2 1/4 c. warm water in small sauce pan. Cook while stirring, over medium heat for about 1-2 minutes, or until mixture thickens.

(Don't worry about the lumpies...)

Reduce heat to low, cover pan & cook 4 more minutes.

Then you can add taco sauce, picante sauce, shredded cheese, sour cream, guacamole, or whatever you want... & enjoy it with chips or on a burrito/enchilada, etc! It's great!!!

****************************

I also ground white great northern beans & added it to my bread for extra protein. No one even knew it was in there. The texture & taste was exactly the same! I'm thinking I could sneak it into sauces, soups, chili, mashed potatoes, burgers, & all kinds of foods! Maybe even cookies & cakes! Hm... I might have to grind black beans & kidney beans next time :)

I disappeared...

So... since kids went back to school, it's been more chaos than it was while they were here all summer. Driving them every direction possible all day & evening, THEN we all got way sick with a variation of: flu, bronchitis, sinus infection, & pneumonia. It's lasted over 2 weeks! And James, my 5 year old, was the worst. He shot up to 107.2 fever day before yesterday & it took us 30 mins to get him DOWN into the 105 range! Needless to say, he ended up in the ER. After 2 different doctors, throat swab, urinalysis, & chest xrays, he was the one with pneumonia. He has missed 6 days of school in a row. I.N.S.A.N.E. That's all I have to say. I'm still sick, the others are still coughing, and we just better turn around soon, cause I'm at my breaking point.

OBVIOUSLY... I have not posted this past month. My apologies. I will get more up as soon as I feel better.

Thanks to all my blog readers. Feel free to start "following" me if you'd like!

Sweet... And... Sour... Spaghetti??????

This dinner was an accident, and absolutely delicious... My entire family loved it! I intended on sweet & sour Italian meatballs, but they didn't taste right. So I did a little tweaking & dumped it all over spaghetti noodles. Yummy!!!

2-3 lb. frozen Italian meatballs
1 pkg. whole grain thin spaghetti noodles
**********
1 jar spaghetti sauce (I used traditional style)
1 cup ketchup
1 cup apple jelly
1 cup grape or plum jam
1 can tomato sauce
1/8 cup apple cider vinegar

Heat liquid ingredients until jam & jelly are melted. Pour over meatballs in a crock pot, and stir to coat. Cook on low for about 6 hours.

Toward the end of the 6 hours, cook noodles according to package directions. Drain & toss with about 2 Tb. olive oil.

Serve meatballs & sauce over noodles.

Top with parsley flakes, shredded cheddar or mozarella cheese, & Parmesan cheese.

Way easy, & way versatile. You can add any kind of topping you want... from garlic salt to cinnamon sugar! We haven't been very successful with making crackers in our home, but FINALLY... a winner! They taste a lot like "Wheat Thins".

In a medium bowl whisk together:

3/4 c. whole wheat flour (fresh ground hard white wheat is best)
3/4 c. all purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
2 Tb. dry buttermilk powder

Add to dry mix:

1/2 cup water
3 T. cooking oil or melted butter

Stir until all the flour is absorbed. Don't over mix. Cover the bowl with plastic wrap & let sit for about 10 minutes.

Divide dough in half & plop half of it on a flat cookie sheet (without edges)... OR onto a silicone baking liner. Cover dough with saran wrap, the size of your pan or liner. Roll out to edges. Dough will be VERY thin!

(If you're using a liner, put your liner onto a cookie sheet after rolling out the dough.)

Remove saran wrap after it's all smoothed out. Using a pizza cutter, score dough into cracker squares. I make mine about 1 - 1 1/2 inches.

Sprinkle dough squares with a GENEROUS amount of any topping you want!

Sea Salt
Garlic Salt
Onion Salt
Cinnamon Sugar
Crushed Herbs
Poppy Seeds
Sesame Seeds
Shredded or Parmesan Cheese

My personal favorite (so far), is garlic salt and parsley. And it's actually a perfect partner to the sweet & sour spaghetti recipe!

Bake at 350 degrees for about 12-15 minutes.

*Note - If your edges are too thin, they will burn easily. Try to even all the dough out to the same thickness all the way around, as much as possible.

Your crackers will get crispier as they cool down.

Try them with cheese balls or cracker dip. The cinnamon sugar ones would be great with a fruit & cream cheese ball or fruit dip! I think these are perfect for party appetizers OR just in your kid's lunchbox!

Hawaiian Heaven

This is THE best pasta salad I have ever had in my life. If I have to take food to a potluck or event, this is the dish I usually take. It's fast, and it's the favorite. Everyone loves it!

Secret: You MUST, if at all possible, us the "Briannas" brand of poppyseed dressing. It has the very best flavor. It's in a rounded glass bottle with a peach on the front. You'll find it in the salad dressing section, usually near the top shelf.


1 package spiral noodles (I use multi-colored)
1 bottle poppy seed dressing
2 large cans chicken breast chunks (or 1 1/2 c. cooked shredded chicken)
1 large can mandarin oranges (or 2 small cans)
1 large apple (cut into small pieces)
1 bunch grapes (cut in halves)
1 c. shredded cheese (I like the orange/white blend)
3/4 c. raisins
1/2 c. slivered almonds

*Honestly, these are just estimates. I just dump in a bunch of fruit & cheese till I think it looks good :) Sometimes it ends up being a little more than what's listed in the recipe.

Ok. So, you'll cook the noodles according to package directions. Al dente... definitely DO NOT overcook! Drain, rinse in cold water, add about 1 tablespoon of olive oil to noodles & stir.

Add all ingredients except cheese & stir until well mixed. Last... add cheese & mix till blended. (There is no scientific reason for adding the cheese last. I just like too, because it seems to keep the cheese from getting mushy). Refrigerate!

**********

This pasta salad is great as left overs for a couple of days. If it seems to get a little dry, just add a small amount of poppyseed dressing or a few mandarin oranges, & it'll be great again. I've only had to do this a couple of times. Must have been weird weather or something ;)

I usually use the spiral noodles, but you can use any cute noodles that you'd like too. Shells, bowties, wavy ones, etc... Even whole grain noodles, which I have done too.

You can also add pineapple, celery chunks, craisins, etc... &/or omit any ingredient as desired.

Oatmeal Raisin Granola Bars

I FOUND THE RECIPE!!!


OK... After DAYS of searching for the recipe I used to make these, I finally found it buried under a pile of papers. I guess I should clean up, huh! So here it is:

2 c. oats
3/4 c. wheat germ
1/2 tsp. cinnamon
1/2 c. sunflower seeds (I used 3/4 c. & I thought it was too much)
8 oz. raisins or craisins

2/3 c. brown sugar
1/2 c. honey
4 Tbs. butter
2 tsp. vanilla
1/2 tsp. sea salt

Mix sugar, honey, butter, vanilla, & salt. Melt in microwave for about 2 minutes & stir well.

Mix melted items & remaining dry ingredients in large bowl & stir well. Keep stirring! It may seem dry, but it WILL get sticky if you keep going..... :)

Line casserole dish with large piece of waxed paper.

Dump mixture in casserole dish & spread. Fold wax paper over top, OR add a new piece on top. Using hands, press hard to flatten & compact mixture.

Let cool completely!

Lift granola bars out of dish with waxed paper & cut into bars or squares. (Or, if you didn't use waxed paper, just cut in the dish & remove.)

Store in air tight container or wrap individually in plastic wrap.

How easy is that!?!?

Clover Sprouts

I love sprouts! Well, not so much bean sprouts, but I used to eat alfalfa sprouts a lot. Then I found CLOVER sprouts. They have a sweeter taste & last longer in the fridge. Love them, love them, love them!

My local grocery store sold a little sparce pint of clover sprouts for a dollar & some odd cents... (can't remember exactly). But I finally decided to buy seeds & do it myself. Look what less than 2tbs. of clover seeds produced in 3 days! They're sooo yummy on sandwiches, wraps, salads, etc...

Still in my sprouter - stuffed full!


On a large paper towel after taking them out of the sprouter


Stuffed in a quart sized bag - almost as big as the head of lettuce, but loaded with tons more vitamins!

This amount of sprouts would have cost me around $4.00 at the store. But my big bag of seeds cost less than $7.00! I've done 5 large batches & am only about 1/3 of the way through the bag. Much cheaper!

Granola Bars Revamped -

The original version was pretty good, but you gotta try this:

I reduced the amount of peanut butter, added marshmallows, & also added ground flax seed & wheat germ for more fiber & nutrition. Can't even taste it in there, so the kids won't know! Here's the basic recipe. I don't usually measure exactly. I kinda guess on the liquid stuff. MORE of the items to melt is better than less, because it's the glue. You don't want it dry & crumbly.

(I've changed a couple of things from the old version, and it seems to work a little better for me. AND - I usually double this recipe, cause we eat them a lot!)

3 c. regular oats
1 1/2 c. rice krispies
1 c. chocolate chips (semi sweet)
1 c. mini marshmallows
1/2 c. brown sugar
1/2 c. honey
1/4 c. peanut butter (smooth or crunchy)
1 tsp. vanilla
1/4 c. wheat germ (optional)
1/4 c. ground flax seed (optional)

Mix oats, rice krispies, wheat germ, flax seed, and HALF of chocolate chips in large mixing bowl.

Mix other half of chocolate chips, brown sugar, honey, marshmallows, peanut butter, & vanilla in microwaveable bowl. Microwave on high for 2 minutes. Stir well. Microwave for an additional 1-2 minutes, or until completely melted & pourable.

Pour over top of dry mix. With large sturdy spoon (wood or stainless work best) - mix until well coated & gewey.

Transfer mixture to large casserole dish or jelly roll pan & spread to edges. Top with a large piece of wax paper, & begin firmly pressing granola bars flat. The wax paper keeps your hands clean :)

Allow to cool (about 1/2 hour or so)... then cut into bars. I cut mine into small squares.

You can individually wrap each bar in saran wrap for a quick grab & go snack, or store them in an airtight container.

*If you want them to look more 'chunky' - like rocky road style, add an extra 1/2 cut of marshmallows to the dry ingredients. They'll melt a little, but there will be small areas of white marble mixed in. The kids will love it!

Salmon Heaven

So, my husband doesn't like salmon. He is not a fan of fish. However... if you have someone in your family who claims to not like salmon, try this:

Big fat salmon filet
Strawberry Peach Salsa (or other fruity salsa)

Pour salsa all over the top of the salmon & stick it under the broiler (about 5-10 minutes)...

This time I happened to use Costco's Roasted Raspberry Chipotle Sauce. It was sooo yummy! Any kind of sauce, salsa, jam, etc... that has a sweet/fruity taste to it will work.

Here's a closeup of the one I made last night. I let the edges of the sauce get gummy & the the edges of the fish get just a tad overdone. The middle of the fish was tender & sweet. Perfect. Husband & kids all loved it!

I have returned :)

After several months of being addicted to Facebook, I have returned to my little blogging world. Let's see if I keep up with it this time. Who knows... We're hopeful, right?

Here are a few recent pics of some of my storage/organizing tactics:


I picked up one of those really cool steel commercial restaurant shelving units from Costco the other day. It has customizable shelves & panels to keep items from falling off. Each shelf holds up to 600 pounds!

I'm continuously reorganizing my pantry. Seems like I'm always looking for a better solution. I do keep my #10 cans up on the top shelf, because I don't use them often, it's out of the way, & there's TONS of room up there.

I finally purchased Gamma Lids! It took me forever to do it, because I didn't want to pay shipping... Then our Walmart finally got them in stock. I LOVE them & recommend them to everyone!!! They are the best. Air tight seals & screw off lid - can't get any better than that! I just refill the buckets in my pantry when they get empty, & I always have access to my most used things - (flour, sugar, oatmeal, rice, etc...)

If you don't have them, you gotta get them!

More experimenting...

It might be hard to see in these photos, but I have now started adding 1/2 cup of ground flax seed into my whole wheat bread recipe. It looks grainier, but you can't even taste it! This is a great way to add even MORE nutrition to that yummy homemade bread!

The top photo is the dough before it had risen (easier to see the flax in that one!) & the bottom one is after it's done baking. Mmmm!!!

YUMMY PIZZA ROLLS

Have you ever made cinnamon rolls before? Well, try making pizza rolls! They're fun & delicious!

You can use any bread or pizza dough recipe you want. Roll your dough out on the counter to about 1/2 inch thick (or thinner!) into a big rectangle.

Spread pizza sauce over dough. Top with parmesan cheese, mozzarella cheese, garlic powder/salt, pepperoni, & whatever else you like.

After you have it all loaded with goodies, begin rolling your dough up like a sleeping bag, so it's a big long tube (with all the stuff inside!)

Using floss, string, or a knife, slice your rolls about 1/2 - 3/4" thick. Lay them out on a cookie sheet or in a baking pan.

Bake on 400 for about 20-30 minutes, or until browned & crisped on top. The time may vary, depending on your dough recipe.

We ate these last weekend for dinner with our neighbors, and they were the hit of the night!

Another GREAT option is to spread homemade Ranch dressing instead of pizza dough. Then top with shredded chicken & mozarella/parmesan cheese.

If you've never tried Chicken Ranch Pizza, you've missed out! It's to die for! I think next time, I'll try Vege Pizza Rolls!

Better Granola Bars!

Check out the no bake granola bar recipe I posted on August 27, 2008. I have since re-vamped it, which has greatly improved how it holds together. If you had trouble with your bars crumbling, try making them with the new method.

Basically I melted half the chocolate chips with the other things I melted, AND I now add more of the "melting" items than I used too. This really helps everything bond better. You can find this recipe by clicking on "oats" in the LABELS section to the right or by clicking here!

I also throw all the melty stuff in a big Pyrex measuring bowl & mix it up. Then I microwave it for about 3 minutes... till it's hot and bubbly.

NEW YEAR - NEW LOOK!

Wow! I haven't been on in a while... Funny though, most blogs I've visited lately have been abandoned - I'm sure due to the holidays. That's definitely my excuse!

So I've decided on some New Year's Resolutions. Of course I'm going to continue to improve my preparedness & food storage (That's a given!). I also plan to spend more "quality" time with my husband & kids, and I'm going to work on being more consistent. That is one of my BIG downfalls. My intentions are great, but I have a hard time with finishing or continuing what I started. Oh... and my most important one is to become more spiritual. I need to pray more & focus on my Savior more.

Wish me luck!

I've been thinking & thinking of what to focus on this year for my blog, and I decided that I don't really want to focus on any specific thing. I just want to continue to share all the great things I learn, fun recipes, & anything & everything! Hope that works for you!

Lotsa' fun stuff coming soon!

Happy New Year!

Pumpkin Chocolate Chip Cookies!

Perfect cookies for the Holidays!

This is the easiest EVER recipe for these oh so yummy cookies. Even the kids can do these, and it all comes from food storage items!

1 box "spice" cake (any brand)
1 small (15 oz.) can Pumpkin
1 cup chocolate chips

Mix well, & bake at 350 degrees for 13-15 minutes

THAT'S IT!!!

CAMP CHEF!

Talk about a dream for being prepared! Imagine baking fresh bread or cookies when the power is out! And imagine toting this awesome stove/oven to a church or neighborhood BBQ, or to go camping, or to a family reunion!

Now you can with the Outdoor Camp Oven! Don't let its compact size fool you. The Outdoor Camp Oven features over 14,000 total BTU's, the twin burners and spacious oven have plenty of power to get your cooking/baking done right. This stove's folding lid and carrying handles were designed with portability in mind. This camp oven is loaded with features. It is just perfect for your cabin, summer camping, or RV.

* Matchless Igniter burners
* Stainless steel construction
* Nonstick enamel cooking surface
* Oven thermometer
* 2 oven racks.
* Powered by a disposable 1 lb propane tank - Can be adapted to use a bulk tank

Specs: Range 5,300 BTU's per burner, Oven 3,500 BTU's per hour
Top burner dimensions 12 x 21
Inside Oven dimensions W 16" x H 10" x L 10"
Top oven heat 400° degrees
Weight 35 lbs

Pefect for muffins, cookies, casseroles, and Dutch oven dishes.
In charge of girls camp this year?
Simplify your life with the Outdoor Camp Oven.

My favorite online place... www.simplylivingsmart.com sells these, & their customer service is great!

Little Chef

CAN I TELL YOU HOW I LOVE THE DOLLAR SECTION AT TARGET?
My sweet little 4 year old boy can wear his cheap chef hat (that's actually made rather well!) & help me cook! Today he was flipping pancakes. THIS is the life!

Fall Chicken - Fall Turkey

This recipe is wonderful for the crisp chilled air of fall. The colors are reminiscent of the changing trees, & the smell is oh so warm & cozy. The best part is, it's EASY EASY EASY!

5-6 Chicken Breasts (or turkey breast/roast)
2 jars apricot jam (or peach, plum, etc...)
1/2 bell pepper sliced
Pepper
Rice

Lay chicken or turkey in crock pot. Pour jam over top of meat & spread evenly to coat. Lay small slices of bell pepper over top of chicken. Sprinkle pepper over top.

Cook on low for 6-8 hours or high for 4-5 hours.

Serve over cooked rice (Brown rice is my favorite!)

Great side dishes with this meal are:

*Mandarin Oranges
*Green Beans or Asparagus
*Whole Wheat Rolls

NOTE: I like the taste of peppers & onions, but I don't like to eat them because of the texture... So if you're like me, just let the peppers flavor this dish, then pull them off after it's finished cooking!

Winter Gardening?

Did you know you can have a garden year round? Now, you might not want to plant corn inside, or you'll have stalks up to your ceiling... but there are several things that are great for planting in your house. Here is a chart that provides basic information on container/indoor gardening:

AND DON'T FORGET THOSE SPROUTS & HERBS -
THEY TAKE UP VERY LITTLE ROOM!

Keep your plants near a window, preferably on a south facing wall...(More heat & more light)


GROWING VEGETABLES IN CONTAINERS:

1* Vegetable Name

2* Light Requirement (see FS/PS info below)

3* Minimum Container Size

4* Distance (inches) between plants in container

5* Days from Seed to Harvest

6* Comments

----------
FS = Full sun
FS/PS = Full sun/Part shade
PS = Partial shade
------------------------------

Beans, bush
FS
2 gal.
2-3"
45-60 days
Several plantings, two-week intervals

Beets
FS/PS
1/2 gal.
2-3"
50-60 days
Thin plants when 6 to 8 inches tall

Carrots
FS/PS
1 qt.
2-3"
65-80 days
Several plantings, two-week intervals

Cabbage
FS/PS
5 gal.
12-18"
65-120 days
Requires fertile soil

Chard, Swiss
FS/PS
1/2 gal.
4-6"
30-40 days
Harvest leaves for long yield

Cucumbers
FS
5 gal.
14-18"
70-80 days
Support vining types

Eggplant
FS
5 gal.
1 plant per container
75-100 days
Requires fertile soil

Kale
FS/PS
5 gal.
10-15"
55-65 days
Harvest leaves

Lettuce, leaf
PS
1/2 gal
4-6"
30-35 days
Harvest leaves

Mustard greens
PS
1/2 gal.
4-5"
35-40 days
Several plantings, two-week intervals

Onions
FS/PS
1/2 gal.
2-3"
70-100 days
Require lots of moisture

Peppers
FS
2 gal.
1 plant per container
110-120 days
Require hot weather

Radishes
FS/PS
1 pint
1"
25-35 days
Several plantings, weekly intervals

Squash
FS
5 gal.
1 plant per container
50-60 days
Plant only bush type

Tomatoes
FS
5 gal.
1 plant per container
55-100 days
Stake and prune or cage

Tomatoes,
cherry
FS
1 gal.
1 plant per container
55-100 days
Helps to stake and prune

Turnips
FS/PS
3 gal.
2-3"
30-60 days
Harvest leaves and roots

TOO MUCH ZUCCHINI???

I read about one lady who did her first garden & planted 10 zucchini hills... Do you know what that produced? A whopping 16 bushels of zucchini!

Maybe you didn't end up with THAT many, but here are a couple of ideas for using up what you have left, after your neighbors finally tell you to stop donating it to them :)

If what I've shared here just isn't enough, then feel free to visit this site FULL of zucchini recipes!!!

www.basic-recipes.com/veget/zucchini.htm

----------------------------------------------
DEHYDRATED ZUCCHINI:

SHRED ZUCCHINI OR CHOP INTO SMALL PIECES, & LAY EVENLY ON DEHYDRATOR TRAYS. LET DRY TILL FAIRLY CRISPY, & STORE IN AIRTIGHT CONTAINER FOR FUTURE USE IN SOUPS, BREADS, PIZZA TOPPING, ETC...

----------------------------------------------
DEHYDRATED ZUCCHINI CHIPS:

CUT YOUR ZUCCHINI INTO THIN SLICES & LAY EVENLY ON DEHYDRATOR TRAYS. SPRINKLE LIGHTLY WITH SEA SALT OR YOUR FAVORITE SEASONING (BBQ, HERBS, LEMON PEPPER ETC...)
LET DEHYDRATE TILL SLIGHTLY CRISPY (THEY MAY STILL BEND JUST A LITTLE). STORE IN AIRTIGHT CONTAINER & SNACK AWAY!

----------------------------------------------
CARROT/ZUCCHINI PIZZA:

YOU'LL NEED A PIZZA CRUST (I'LL TRY TO POST A RECIPE LATER, BUT FOR NOW, JUST 'GOOGLE' IT :o)

ON TOP OF YOUR CRUST LAYER IN THE FOLLOWING ORDER:

PIZZA/PASTA SAUCE (WHATEVER TASTE YOU PREFER)
MOZZARELLA CHEESE
SHREDDED CARROTS
SHREDDED ZUCCHINI
LIGHT SPRINKLE OF SALT & PEPPER (OPTIONAL)
A TINY BIT MORE CHEESE

BAKE AT 425 FOR 15-20 MINS...
(UNTIL CHEESE IS MELTED & TOP BEGINS TO BROWN)

*I'M THINKING NEXT TIME I MAKE IT I'LL ADD A LAYER OF CHICKEN TOO!
IT MIGHT EVEN BE YUMMY WITH FRESH RANCH DRESSING INSTEAD OF PIZZA SAUCE! MMMMM!!!!!

----------------------------------------------
CRUSTY TOP ZUCCHINI BREAD:

1 C. BUTTERMILK OR SOUR MILK (ADD 1T. VINEGAR TO REGULAR MILK)
1 1/2 C. BROWN SUGAR
2/3 C. OIL
1 LARGE EGG
1 1/2 C. SHREDDED ZUCCHINI
1/2 C. FINELY CHOPPED NUTS
1 TSP. SALT
1 TSP. BAKING SODA
1 TSP. VANILLA
2 1/2 C. FLOUR

TOPPING:
1/2 C. SUGAR
1 T. MELTED BUTTER
1/2 TSP. CINNAMON

COMBINE LIQUID INGREDIENTS... ADD SIFTED DRY INGREDIENTS...THEN ADD ZUCCHINI & NUTS.
MIX WELL. POUR INTO 2 WELL GREASED LOAF PANS.

COMBINE TOPPING INGREDIENTS & SPRINKLE ON TOP.

BAKE AT 325 DEGREES FOR ABOUT 40 MINUTES. (DON'T OVER BAKE)
WHEN DONE BAKING, REMOVE BREAD FROM PANS AFTER 2-3 MINUTES & COOL ON RACK.

(YOU CAN LINE THE LOAF PANS WITH PARCHMENT PAPER ON THE BOTTOM, THEN GREASE THE SIDES FOR EASIER REMOVAL.)

60 Day Menu Plan

Well, in the awesome training I took from www.simplylivingsmart.com - They taught us how to rotate food storage with a menu plan. Anitra (the trainer) has a 90 day menu! Her family eats each dinner food only 3 times a year! I am doing my best to get to a 60 day menu.

With the exception of a few meals, most of them can be made from my storage items. (I store a lot of canned meat!) I tried to do that so I could build my food storage around what we eat & rotate it easier. I even have some breakfast foods in there, cause we love breakfast. I cook most of my stuff from scratch & use whole grains. Really, the only one I'm not big & huge on is the hot dogs! I can handle them if they're grilled to a crisp, on a whole wheat toasted bun, & topped with ketchup & cheese.

So far, here's what I have... (JUST 52 SO FAR) Help! I need more! Please leave a comment if you have any other ideas & recipes...

1 ROAST BEEF OVER RICE
2 CORNED BEEF
3 TURKEY & POTATOES
4 CHICKEN & DUMPLINGS
5 SPAGHETTI
6 ENCHILADA SOUP
7 SPICED CHICKEN
8 STIR FRY
9 HAWAIIAN PASTA SALAD
10 PEPPERONI PIZZA
11 VEGETABLE PIZZA
12 HAWAIIAN PIZZA
13 CHICKEN RANCH PIZZA
14 TACO SALAD
15 SWEET & SOUR CHICKEN
16 HOAGIE SANDWICHES
17 HAWAIIAN HAYSTACKS
18 HAMBURGERS
19 HOT DOGS (Gotta make the kids happy sometimes...)
20 CHICKEN POT PIE
21 SUPER SPUDS
22 CHICKEN ENCHILADAS
23 BEEF ENCHILADAS
24 CHICKEN VEGETABLE SOUP
25 LASAGNA
26 BEEF STEW
27 TACOS
28 TOSTADAS
29 CHILI
30 TOSSED SALAD
31 FRUIT & NUT SPINACH SALAD
32 MACARONI & CHEESE (HOMEMADE)
33 'BAKED' FRIED CHICKEN
34 FRENCH DIP
35 TUNA CASSEROLE
36 CHICKEN NOODLE SOUP
37 OATMEAL
38 HAM, EGG, & CHEESE SANDWICHES
39 GRILLED CHEESE
40 FRENCH TOAST
41 PANCAKES
42 PITA SANDWICH WITH SPROUTS
43 CLAM CHOWDER
44 QUICHE
45 CREAM OF BROCCOLI SOUP
46 CHICKEN BURRITOS
47 ITALIAN PASTA SALAD
48 PARMESAN CHICKEN
49 BEEF BURGUNDY
50 BBQ SANDWICHES
51 CATFISH & HUSH PUPPIES
52 CHINESE CHICKEN SALAD

I ALSO LOOOOOOVE SALMON A LOT, BUT I'D HAVE TO DISGUISE IT SOMEHOW, CAUSE MY HUSBAND IS NOT A BIG FISH PERSON. TOO BAD HUH? HE DOES LIKE MY CATFISH, BUT NOT MUCH ELSE.

AND I'M REALLY PUSHING IT ON TACOS & TOSTADAS, CAUSE THEY'RE ALMOST THE SAME THING! I'M JUST DESPERATE, I GUESS...

OH! AND I NEED IDEAS FOR MORE SIDE DISHES TOO. THIS IS ALL I HAVE:

-FRUIT SALAD
-FROG EYE SALAD
-TOSSED SALAD
-ASSORTED CANNED FRUITS
-ASSORTED CANNED OR FROZEN VEGES
-FRESH BREAD
-MASHED POTATOES (OR OTHER POTATO DISHES)
-RICE DISHES

The Most Awesome Granola Bars!!!

I have been searching for a good granola bar recipe forEVER! I've made lots of different varieties, and I've finally found the one I think tops them all. At least at our house! They're sooo yummy & everything comes from your food storage. The BEST part? They're no bake!

I cut them into little 1 inch bite size pieces, & they last longer that way. My kids will get 1 or 2 & that satisfies them. So here goes:

(I have changed this recipe a little since I first posted it, and it works better. Here is the updated version):

1 1/2 C. RICE KRISPIES
3 C. REGULAR OATS
1/2 C. CHOCOLATE CHIPS

(Mix the above ingredients in a large bowl)

1/2 C. BROWN SUGAR
1/2 C. HONEY (OR CORN SYRUP)
1/2 C. PEANUT BUTTER (WE LIKE CRUNCHY!)
1/2 C. CHOCOLATE CHIPS
1 TSP. VANILLA

MIX SUGAR, HONEY, PEANUT BUTTER, VANILLA, & CHOCOLATE CHIPS IN A POT OR MICROWAVE JUST UNTIL MELTED.

***I HAVE FOUND IF I ADD A LITTLE MORE THAN 1/2 C. OF THE WET INGREDIENTS, IT HOLDS THE BARS TOGETHER BETTER. HEAP THOSE HALF CUPS!

- - - - - - - - - -

Pour over dry mix & stir well. It's ok if the chocolate chips melt, because it will help hold the granola bars together better.

SPREAD MIX IN A LIGHTLY GREASED 9X13 PAN & PACK VERY FIRMLY!!! ***I LIGHTLY GREASE MY FINGERS & PRESS THEM DOWN AS HARD AS I CAN :)

Let cool & cut into squares or bars. Store in air tight container or wrap each bar in plastic wrap.

*OPTIONAL INGREDIENTS - TO YOUR OWN LIKING:
WHEAT GERM
COCONUT
CINNAMON
RAISINS / CRAISINS
CRUSHED PECANS
CRUSHED ALMONDS

YOU CAN PRETTY MUCH MAKE ANY FLAVOR YOU WANT TOO! I LIKE TO DOUBLE THE RECIPE, WHICH MAKES MY BARS THICKER.

NOW, IS THAT EASY, OR WHAT!!!