Oh, The Places You'll Go!

New Blog

2011-08-03T19:35:00.007-06:00

Come visit my new blogs:

Raising Chaos Gracefully
and

It's still a work in progress. See you there :)

I've Moved... A Little!

2010-08-08T21:07:00.004-06:00

If you're wondering where I am, and you're in the mood for new information, photos, & posts... Come check out my other website. Lots of pages finished, an ongoing blog, & more "unfinished" pages to BE finished soon!

WWW.ORGANIZE-SIMPLIFY-PREPARE.COM

OR

WWW.ONEHAPPYHOMEMAKER.WEBS.COM

I loooove visitors, & I absolutely appreciate everyone who comes by to see all the fun new stuff... or review things of the past. Sharing what I've learned & watching you succeed in learning new things is all the satisfaction I need! :)

Freezer Storage

2010-04-02T20:29:00.004-06:00

I think this is a GREAT idea to maximize your freezer space. If you haven't figured it out already... Put soups, stews, chili, fruits, veges, beans, cookie dough, (pretty much anything) in a freezer bag. Squeeze out as much of the air as you can & lay it flat after it's closed. Label it, then lay it on a cookie sheet & freeze. After it's frozen, it's easy to stuff in the freezer, cause it's flat!

To make it even better, buy some bins & "file" the flat frozen bagged food vertically by type. Then you can pull out a bin & flip through till you find what you need! I do this all the time now. Your own filing freezer! :)

Thanks to the "Real Simple" magazine for this great idea!

Crazy Couponing

2010-03-29T20:58:00.009-06:00

Well, it's official. I'm now a full out couponing addict. I can't believe how much money it's saving us! I'm seriously watching the total "before" amount go down - down - down & I'm saving at least 70% on almost everything I buy now! It's amazing!

I've gotten tons of FREE milk, meat, yogurt, cereal, tuna packets, toilet paper, toothpaste, body wash, & lots of other things. With rebates, I've even MADE money!

I've been so stinking busy the last few months & had a lot of sickness going around our family, so posting on here has been a rare thing. Hopefully though, I can start posting more often... Recipes, Organizing Ideas, & Fun Coupon Stuff!

My stockpile of food & household/personal supplies is actually starting to get big! And for dirt cheap & free!

If you live in the US, check out these AWESOME websites to learn more about couponing:

Southern/Eastern U.S. -
www.southernsavers.com

Northwest/Western U.S. -
www.thekrazycouponlady.com

Failed Bread

2010-03-07T22:23:00.004-07:00

My bread didn't rise. It's only happened a couple of times, but it's REALLY annoying! I stood there staring at it thinking what a waste. Then, I had one of those little light bulb moments.

I started rolling out balls of the dough flat. Then I 'fried' them in a frying pan, just like tortillas. Homemade flat bread! 3 failed loaves of bread made over 60 flat breads, & they were a huge hit :) It was great!

The flat bread from the store is way expensive, & it doesn't taste very great to me. These were yummy, just like homemade bread, & they work for all kinds of things...

Meat sandwiches, PB&J sandwiches, personal pizza, burritos, munchy snack...

A little extra honey makes them sweet & awesome with a little homemade jam too - YUM!

The tall stack is the dough (rolled out)... before being cooked. After they were cooked, they went straight into the gallon bag to stay soft.

They freeze great too!

(You don't have to wait for your bread to fail before making them!...)

Instant Oatmeal Packets - YUM!

2010-02-07T19:44:00.005-07:00

Easy to make, fun to make, & cheap to make! Did you know that quick oats are simply chopped regular oats? To make your own "instant" oats, just put them in a blender for a few seconds, & voila! I like to blend my oats long enough to almost powder them, because it makes a creamier bowl of oatmeal!

I finally got around a few months ago to making my own instant oatmeal packets. Something I've wanted to do for a long time... but just didn't. I'm reeeeeaaaaalllllyyyy glad I did!

These are so yummy. And surprisingly, they're MUCH more filling than the store bought ones, which we usually ended up eating 3 or 4 of to fill us up!

Assembly line style makes this way fast. Just line up your little baggies & ingredients, & scoop one ingredient at a time over & over till you're done... Then move on to the next ingredient. It takes just minutes to make 30 or 40 packets!

AFTER you've gotten all your basic flavor bags made, go back through & add your favorite flavors to them. Variations are listed below the basic recipe:

ORGANIZING YOUR PACKETS (without having to label every single bag)... put all the bags of each different flavor in a plastic shoe box & label just the box. This way, you'll know which is which just by looking at the container.

- - - - - - - - - -

Instant Oatmeal Packet Basic Recipe - & Varieties: (Per ONE Packet)

Mix the following in snack or sandwich baggies to make individual oatmeal packets:

¼ c. powdered oats (reg. oats lightly powdered in blender)
1 T. powdered milk
1 T. brown sugar
pinch of salt (optional)

I just add a little hot water & let it sit for a minute, but you can microwave it too, if you want!

Sometimes, I also add 1 T. of non-dairy creamer to each packet. It makes the oatmeal even creamer!

*****

VARIATIONS - (Adjust to your own taste... Or your kids own taste!)

Don't forget to double or triple the flavor ingredients, depending on how many packets you put in each bag!

Apple-Cinnamon - To each packet, add 1 Tbsp. sugar, 1/4 tsp. cinnamon, and 2 Tbsp. chopped dried apples.

Apple Pie - To each packet, add ¼ tsp. apple pie spice

Brown Sugar/Cinnamon - To each packet, add 1 Tbsp. brown sugar & 1/4 tsp. cinnamon

Raisins & Brown Sugar - To each packet, add 1 Tbsp. packed brown sugar and 1 Tbsp. raisins.

Health Nut - To each packet, add 1/2 Tbsp. each wheat germ, ground flax seed, chopped almonds

Honey Nut - To each packet, add 1 Tbsp. honey powder & 1 T. chopped pecans/almonds

Fruit & Cream - To each packet, add 1 Tbsp. non-dairy coffee creamer and 2 Tbsp. dried fruit & / or powdered fruit flavor

Confetti - To each packet, add 1 tsp. decorative cake/cookie sprinkles.

S'Mores - To each packet, add 6 miniature marshmallows and 1 Tbsp. Milk Chocolate Chips to each packet. (can also add Golden Grahams cereal for a little crunch)

Cookies n Cream - To each packet add 1 crushed Oreo cookie and 1 Tbsp. non-dairy coffee creamer to each packet.

Candy Bar - To each packet add 2 Tbsp. Crushed Butterfinger (or other candy bar) to each packet.

Maple & Brown Sugar - To each packet add powdered maple flavoring & extra brown sugar

Maple Pecan - To each packet add powdered maple flavoring & chopped pecans

Pumpkin Pie - To each packet add ¼ tsp. pumpkin pie spice

Reorganized Reader

2010-02-04T08:44:00.004-07:00

One of my blog readers decided to jump in
& make her kitchen life a little easier.
She shared a couple of photos with me, so I'm sharing with you.
Even very small pantries can be nice & neat with a variety of foods.
Glass jars & a labeler will work wonders for a girl!

ABOVE - "BEFORE"
BELOW - "AFTER"

GREAT JOB!!!

Yummmm!!!!!

2009-11-04T11:32:00.005-07:00

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!!!

2009-11-04T11:20:00.002-07:00

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 ???

2009-09-30T12:56:00.003-06:00

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

2009-09-30T12:35:00.002-06:00

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...

2009-09-24T21:46:00.002-06:00

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??????

2009-08-22T21:58:00.004-06:00

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.

2009-08-22T21:57:00.004-06:00

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

2009-07-20T20:26:00.004-06:00

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

2009-06-01T16:37:00.005-06:00

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

2009-06-01T16:21:00.004-06:00

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 -

2009-05-19T15:03:00.004-06:00

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

2009-05-13T15:22:00.002-06:00

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 :)

2009-05-07T11:05:00.004-06:00

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...

2009-01-15T13:13:00.004-07:00

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

2009-01-15T13:01:00.004-07:00

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!

2009-01-13T14:16:00.002-07:00

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!

2009-01-06T12:21:00.002-07:00

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!

2008-11-02T18:28:00.003-07:00

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!

2008-10-30T22:11:00.004-06:00

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

2008-10-17T14:27:00.002-06:00

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

2008-10-09T08:56:00.003-06:00

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?

2008-10-02T17:43:00.008-06:00

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???

2008-09-15T15:08:00.013-06:00

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

2008-09-02T12:39:00.005-06:00

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!!!

2008-08-27T20:58:00.008-06:00

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!!!

Peanut Butter Balls!

2008-07-26T20:07:00.004-06:00

1 c. peanut butter
1 c. honey
1 c. powdered milk

Mix all together, roll into 1 inch balls (or whatever shape your kiddies want to make!) Lay out on cookie sheet & refrigerate OR freeze. SOOOOOO yummy!

If there is a power outage, you can still make these - Just cut the recipe in half so you can eat them up quicker, & the powdered milk won't sour.

This makes a GREAT snack for your kids, & they can play with it before they eat it! It's filling, full of protein, & even a little healthy!

*** Try rolling these in chopped nuts, melted chocolate, powdered sugar, cinnamon, oatmeal, or whatever else you can think of!

Whole Wheat Chocolate Chip Oatmeal Cookies!

2008-07-26T16:59:00.006-06:00

These are so yummy! My 11 year old daughter got out the mixer the other day & made them herself, from start to finish! The best part is we use whole wheat & oatmeal, so they're "half way" healthy! So here's the recipe:

1 1/2 c. whole wheat flour
1 tsp. baking soda
1 c. butter (softened)
1 large egg
1 tsp. vanilla
1 1/2 c. rolled oats
1/2 c. packed brown sugar
1 c. white sugar
1 c. chocolate chips

(a few chopped nuts are optional... we didn't use them)

Mix butter, sugars, egg, & vanilla.

Add flour & soda. Mix till blended.

Add oatmeal, then chocolate chips & mix till blended - again!

Drop onto cookie sheet & bake at 350 for 10-12 minutes.

Let cool on baking rack, then eat away!

Easiest Ever Fruit Leather!

2008-07-19T23:19:00.007-06:00

I've hit a jackpot! Our family LOVES Fruit Roll Ups. I'm saving up for a better food dehydrator than what I have now, so in the mean time, I've started using my oven for this "Oh So Easy" recipe. We have tried a few roll up recipes, and this one is by far the tastiest to date! I like to make the all natural 100% fruit ones occasionally, since they're a little healthier, but honestly, these are our favorite!

Needed:

1 jelly roll pan
Saran Wrap
Apple Sauce
Jello Powder

Pre-heat your oven to 125 degrees... (If it won't go that low, try 175 & leave the door cracked open)

You can even do up to 200 degrees so it'll dry faster, but the leather will crack a little, so it'll be a better "pull-apart" snack instead of cutting for rolls...

*The best time to do this is before you go to bed, so your kiddies aren't tempted to touch the hot oven, & you'll wake up to a wonderful aroma and treat to eat!

Mix 2 cups applesauce and 1 small box of ANY flavor Jello (powdered)

You can add or subtract as much Jello as you want. If all you have is large boxes or bags, just pour in part of it - or make a double batch & use 2 oven racks! The more the better!

Cover jelly roll pan with saran wrap.

*Make sure the sides aren't hanging over to touch the oven racks... AND that they don't fold back into the pan, or the edges of the leather won't dry correctly)

Spread mixture evenly on pan about 1/8 - 1/4 inch thick.
Bake in your 125 degree oven for several hours (or all night)

Your leather will be done when it's easily peeled up from your plastic wrap.

Cut into 1" wide strips & roll up in plastic wrap. Store in air tight container.

This stuff is addicting!!!

My Perfect Containers

2008-07-19T20:36:00.005-06:00

I'm not sure there really is any one perfect container. I've always been an organizing fanatic, but I'm also never really satisfied with my methods. I'm ALWAYS trying new things! Finally, I have found something that works for my pantry.

Now, the "perfect" pantry container, I believe, is the "Click 'n Flip" container, sold at www.simplylivingsmart.com - however - they are approx. $5 each. So as I said in my previous post... BABY STEPS!

If you're like me & need to work slowly towards the bigger & better things, you'll want to start cheap! Right? I think I've found a solution!

Look at these containers from Walmart!

They're almost 1 gallon, square, stackable, see through, and the best part... THEY'RE ONLY A DOLLAR! They come in a 2 pack & are in the disposable Glad Lock/Zip Lock containers section (near the kitchen gadgets/cookware section)

I store my basics in these. So far, here's what I keep in these wonderful containers:

Sugar
Brown Sugar
Powdered Sugar
Powdered Milk
Marshmallows
Baking Cocoa
Baking Powder
Corn Starch
Cream Of Wheat (Farina)
Grits (A Southern Thang!)
Quick Oats
Regular Oats
Whole Wheat Flour
Gluten Flour
Barley
Bulgur (more on that later)
Pop Corn Kernels
Potato Pearls (scroll down to find out what this is!)
Other Instant Mixes (which I'll also talk about later)

POTATO PEARLS? What are those? They're the next best thing since sliced bread! Maybe? I get mine from my church dry pack cannery OR Costco! They are little pearls of dehydrated mashed/instant potatoes with butter flavor, and they're sooo yummy! My kids love them, and you can even eat them as a snack right out of the box!

Just mix with a little hot water, & they're ready to go! I don't really like instant potatoes, but I LOVE these! They are MUCH better than the typical instant ones. we've even eaten them without gravy, cause they're so good!

In these containers below, I store my dry beans. They're a little more expensive, but they're heavier duty & have a screw on lid & indented sides for easy holding/pouring.

Beans I store in these containers are:

Great White Northern (perfect bean for grinding into flour)
Pinto Beans
Black Beans
Black Eyed Peas
Kidney Beans
Small Red Beans
Garbanzo Beans (Chick Peas)
Lentils

And finally, we have the good ol' plastic see through shoe box! But those aren't food grade, are they?

Well, good question... A lot of people I've talked to wonder the same thing. Until we know for sure, I don't store open food directly in the boxes. I store packaged items in there... Small things that normally don't have a "place of their own"... You know, those things that get thrown wherever they fit & often lost?

For example:

Soup Mix
Sauce Packets
Seasoning Packets
Ranch Dressing Packets
Shake 'n Bake
Oriental Noodles
Jello Boxes
Kool Aid Packets
Extra Restaurant Condiment Packets
Etc...

*All of these storage containers are less than $2 each, and let me tell you, I use these items soooo much more, now that they're organized & I can see them! Buy what you can in bulk, & keep enough in these containers to last for about 2-3 months. It's great!

Where Do I Begin?

2008-07-19T19:44:00.005-06:00

Well, first you've got to realize it takes baby steps... If you jump into preparing & food storage, chances are you'll get WAY too overwhelmed. I hope to help you take those baby steps as I post what I learn & have learned. FOR NOW - here is a simple outline that will hopefully help to at least give you an overall picture of what we are trying to accomplish:

•
Obtain AT LEAST a 2 weeks supply of water for each member of your family. Have water in various types of containers. An inexpensive idea is to put water in emptied, clear, plastic 2 liter pop bottles. Small water bottles are convenient & portable. 50 gallon drums are good for drinking water and/or cleaning water. It is essential to have enough water—a person can only survive a few days without water. You need at least one gallon of water per person per day.
•
Put together a 72 hour kit of water, food, clothing and essentials for each person in your family. Make it portable in case you need to leave your home in a disaster.

Tips: To begin, buy 72 hr. backpacks - Get backpacks with handles and wheels for the children to carry themselves, put children’s 72 hr. backpacks under their beds for quick access, and put together a small car emergency kit. Put water and some basic essentials in a backpack in your car incase an emergency happens, and you (and your children) need to walk to somewhere safe. Items that might be important include water, snack food (granola bars, suck on candy, dried fruit or jerky etc.), a flashlight, poncho/umbrella, and a sweater or jacket in case of cold weather.

You may also put your 72 hr. kits in 5 gallon buckets w/ handles. One for food, one for supplies, etc... You can even purchase special toilet lids that fit right onto the bucket for going potty! (Don't forget to have some trash bags available for changing when someone uses it!) The buckets are waterproof & can also serve as a seat! Think about decorating your buckets with permanent markers so you can tell them apart from others who may have buckets.

•
Make a list of the food items your family eats most often (say... 30 days worth?). (i.e.- macaroni & cheese, chili, tuna (mayo), peanut butter & jam, pasta & spaghetti sauce, etc.) Start building your food storage around those items. Start by getting a three month supply of these commonly eaten foods. One thing to remember is to buy all the components of each meal you eat on a regular basis. Calculate how much you need for each recipe & multiply it by the number of times you would use it in a year (or whatever amount of time you're storing for). Example: If you use 2 package of spaghetti noodles for spaghetti dinner & eat it once a month, multiply it by 12, & that will be a total of 24 spaghetti boxes to purchase for a year's supply. Once you have created a supply of these items, you can begin accumulating more long term food items. These items include grains, legumes, sugar, vegetables, fruit, salt, oil and powdered milk (among many others).

*MORE ON MEAL PLANNING & STORAGE LATER!

How to store your food? The main concern is keeping insects and rodents out of your food. There are a few ways to store paper packaged food items. One idea is to dry pack items at a cannery (very easy!) Another is to put food items in plastic containers (Rubbermaid totes, empty plastic buckets, large plastic garbage cans etc. ) Anything will work as long as it can be shut out from surrounding bugs and damp air. Keep food in a cool place—like a cold storage room in your basement or in a cool area of the house. KEEP OFF THE DIRT/CONCRETE WITH 2X4'S, CARPET, ETC!
•
Keep track and rotate your food items. Tip: When you buy the food, put the month and date you purchased it on the container with a permanent marker. This way, you will know which items to use first. Of course, always use the oldest first!

Put the newer food on the back of the shelf and move the older items forward.
(Creating a shelving system makes storing food easier to organize and rotate. This can be done inexpensively with cheap metal shelves, store bought food storage racks, or homemade wood shelves. You will feel so good when you begin to see your own “store” growing in the basement, pantry, etc...)
•
When items are on sale—STOCK UP! If you buy a year supply of items, you will not need to run to the store and buy it when it’s not on sale. Watch ads & compare prices. Bulk buying on basics is good too. Just repackage into your own buckets & containers. Doing this will save time and money!

*I WILL HELP YOU WITH THIS! IT MAY SEEM OVERWHELMING, BUT IT'S NOT - ONCE YOU GET ORGANIZED & UNDERSTAND THE CONCEPT. THIS IS WHY I'M HERE!)
•
With a little faith, effort, and time, you will feel the peace that comes by knowing you are prepared for whatever comes your family’s way. whether it be loss of employment, medical illness, struggling economy, skyrocketing prices, a natural disaster, terrorist attack, etc... it will be worth it!

Starting is the hardest part. But once you start, it will come naturally.

"If ye are prepared, ye shall not fear!"

"The feeling of peace and the desire to be faithful to the commandment given by the Lord through the modern prophet helps us feel the Holy Spirit, . . . to not be afraid, and to see that the signs of the time for the Second Coming of the Lord is a blessing and not something to fear. We rejoice in it. . . . It gives us the motivation to be faithful and endure to the end and to be saved and obtain eternal life." - Gordon B. Hinckley

Whole Wheat Blender Pancakes

2008-07-16T22:06:00.006-06:00

Ok, this is awesome! I found a recipe for these blender pancakes & syrup on another blog that's healthier than what we all normally eat! It sounds WAY yummy! I'll make some & post a photo - hopefully soon. Who knows? Depends on how my week goes... But here's the recipe anyway!

Blender Wheat Pancakes

1 Cup Milk (or 3T. powdered milk & 1 C. Water)
1 Cup Wheat Berry Kernels, whole & uncooked

2 Eggs (or 2T. powdered eggs & 1/4 C. Water)
2 tsp. Baking Powder
1-1/2 tsp. Salt
2 T. Oil
2 T. Honey or Sugar

Put milk and wheat kernels in blender.Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low.

Pour batter from blender onto a hot greased griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.

Berry Syrup

2 C. Mixed Berries (Raspberries, Blueberries, Strawberries, etc...)
3 T. Sugar

Mix together and let stand for 10-15 minutes before serving. (Can blend a little for smoother syrup, if you like!)

Great Weed Killers?

2008-07-13T23:38:00.004-06:00

Did you know that SALT will kill your weeds and prevent them from coming back? I had no clue but read it on several other websites tonight! The weeds in our yard are competing with our grass BADLY! I'm gonna try it!

There was a warning not to "salt" your neighbor's lawn though, because it works so well that you can get charged with vandalism! How crazy is that! It also said not to spread it where you will be planting things in the next few years, because it kills & prevents almost everything for a very long time. So I guess the best places would be sidewalks, driveways, rock gardens, etc...

Another great weed preventer I found out about is Corn Meal!!! Actually, it's a seed preventer, so anything that hasn't sprouted yet won't grow. But if it's already growing & past the seed stage, you're good to go.

Wheat Grass?

2008-07-04T08:02:00.010-06:00

I knew about sprouting grains & beans, but I had no clue I could grow wheatgrass! And if I did, what the heck would I use it for? Just look at all these interesting facts:

One pound of fresh wheatgrass is equivalent in nutritional value to 23 pounds of choice garden vegetables.

This nutrient-rich grass contains 17 amino acids which are the building blocks of proteins.

Wheat grass retains 92 of the 102 minerals found in the soil. These minerals include calcium, phosphorus, iron magnesium and potassium. It is a rich natural source of vitamins A and C. Wheat grass has more vitamin C than oranges and twice the vitamin A as carrots. It is exceptionally rich in vitamins E, K, and B-complex.

Wheatgrass juice is immediately absorbed into the bloodstream and gives immediate energy.

* Wheatgrass energizes and reduces fatigue.
* Wheatgrass is a appetite suppressant.
* Wheatgrass juice improves metabolism.
* Wheatgrass improves digestion.
* Wheatgrass juice enriches the blood, removes blood disorders, & lowers blood pressure
* Wheatgrass juice is antibacterial
* Wheatgrass juice helps cleanse the liver
* Wheatgrass juice prevents tooth decay
* Wheatgrass juice is good for skin problems. It improves complexion, treats acne, and removes acne scars.
* Wheatgrass juice keeps hair from graying & removes dandruff
* boosts the immune system
* calming the nervous system
* promotes regularity & helps fight constipation
* The chlorophyll present in wheatgrass will wash drug deposits from the body, neutralize toxins in the body, help purify the liver, and prevent ageing. The chlorophyll also stabilizes blood sugar levels.

IF YOU DID NOT HAVE ACCESS TO FRESH VEGETABLES OR VITAMINS, WHEATGRASS COULD REPLACE THEM & GIVE YOU YOUR FULL NEEDED NUTRITION!

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

WOW! Talk about benefits! So I've watched a few of videos on www.simplylivingsmart.com & I'm learning how to use grains (AND WHEATGRASS)in ways I'd never heard of before...

I grew my first batch of wheatgrass this week, & I threw a big chunk in my blender with fruit, yogurt, & milk... Delicious & Healthy Smoothie!

You can juice it, chop/grind it up & add it to sauces, casseroles, etc... AND, did you know there are entire books out on wheatgrass?

You can use a tray sprouter (Sprout Master brand is best) - to grow your wheatgrass, but I don't have one yet, so I used a mason jar. (Not as easy, but it works.)

Just pour in 1/4 cup of fresh whole wheat.
Cover with water (about 2" above top of wheat) & let soak overnight.
The next day, rinse wheat (with cool water), then drain well. Do this AT LEAST 3 times a day.
Cover jar opening with cheesecloth or paper towel, etc... & secure with rubberband.
Keep in warm area, & expose to light (a window or small lamp work great)
In a day or 2 you'll notice little tails on your wheat. Within 4-5 days, beautiful green grass will fill your jar! Gently pull out the wheat sprouts & grass with tongs or your fingers... Cut sprigs of grass to use in your dishes & drinks for an extra boost of energy!

*NOTE: In a jar, the grass will only grow about 2 inches high... In a sprouter, it will grow 4-6 inches high!!! Here are photos of my wheat grass in the jar & after I pulled it out. It still worked, but I'm VERY anxious to get a sprouter!

Later on I'll post a few other ideas for using fresh wheat. (Or you can watch the videos on www.simplylivingsmart.com)

Back to Basics

2008-07-03T23:40:00.005-06:00

I think any person from Adam & Eve up until us modern people were the luckiest! Whole all natural foods. No preservatives, no refined junk, no fake stuff... Just good ol' healthy meals (& snacks) all cooked from scratch & preserved in the most natural ways.

Maybe my tad bit of jealousy is what has resulted in most of my cook book shelf now consisting of health foods, natural foods, whole foods, grain recipes, pioneer & food storage recipes, etc... Mmmmmmm!

And, I guess the satisfaction of walking a few feet out to my own backyard garden & pulling up fresh organic veges... is not only a great feeling of accomplishment, (and a bunch cheaper than the grocery store)... but OH SOOO Yummy!!!

Perfect Bread!!!

2008-07-01T21:47:00.008-06:00

These are the best 2 loaves I've made yet! Fresh ground whole wheat, & SOOO easy! I'm gonna post my recipe and tips... I've made 7 loaves the past 3 days, just cause it's fun! The bread I used to buy averaged $3/loaf or more... So these 7 would have been at least $21. But making my own, I have less than 50 cents into each loaf!

NOW... I currently have a 12 year old Kitchen-Aid mixer. It's great, and it's "working" for my bread, but it's not the best, to be honest. I'm saving up for a Bosch mixer. There is just nothing better. But if all you have is a Kitchen-Aid, it will work. If you're lucky enough to have a BOSCH... then double my recipe! You can even do this by hand, you'll just have to suffer through the forever kneading.

ONE IMPORTANT NOTE: - HARD WHITE WHEAT IS BEST! IF YOU CAN'T GET IT, SINCE IT'S IN BIG DEMAND RIGHT NOW, THEN HARD RED WILL WORK, IT'LL JUST BE A HEAVIER LOAF & STRONGER TASTING. TRY TRY TRY TO FIND HARD WHITE. YOU WILL LOVE IT!

ONE MORE IMPORTANT NOTE! Since this is whole wheat, you will need a dough enhancer. If you grind your own wheat, toss 3 vitamin-C tablets right into the grinder with your wheat!

If you purchase whole wheat flour, then just crush/grind 3 vitamin-C tablets & add to the ingredients below.

This is a natural dough enhancer, & it'll save you lots of money over buying the packaged enhancer at the store. Gives your bread better texture & helps it rise higher & faster. It works great!

Here goes:

3 c. very warm water (but not too hot)
1 T. instant yeast (SAF yeast is the best!)
1/3 c. vegetable or canola oil
1/3 c. honey
1 T. salt
6 cups whole wheat flour (freshly ground if possible!)
1/2 c. whole oats
1/4 c. gluten (available at bulk/health food stores & some grocery stores)

(Don't forget your ground Vitamin-C tablets!)

Add the first 5 ingredients & mix. Then add 5 cups flour, oats, & gluten flour. Mix well. Continue to add the other 1 c. flour slowly until the dough forms a ball & scrapes the excess dough off the sides of the bowl.

DO NOT add too much flour! This is the most common mistake in bread making! It will make a heavy & crumbly bread. Your loaf should stay in "ball" form even after mixing for about 5 minutes, but it needs to be a little sticky. At first, you'll think it's too sticky, but as long as it's cleaning the sides of the bowl, it's perfect! Let mix for 5-10 minutes.

(In the mean time, preheat your oven to 100-125 degrees)

Now... OIL the counter surface & your hands - (Use oil, NOT flour!) Put your dough on the oiled surface & slice WITH A KNIFE into 2 loaves. Pat down into a thick rectangle & roll it up into loaf shape, then put into greased bread pans.

Turn OFF your oven, cover loaves LOOSELY with saran wrap, & put in warmed oven to rise till double (about 45-60 minutes, depending on humidity in the air!)

Remove loaves from oven & preheat to 350 degrees. Bake loaves for 30 minutes.

YOU'RE DONE!

Remove your loaves immediately & transfer to cooling rack. Best sliced with electric knife. We can get our slices down to less than 1/2 inch thick with the elec. knife!

If your family doesn't like whole wheat bread, TRY THIS RECIPE! They will looove it. My kids wolfed an entire loaf the first night, & their friends think it's awesome!

If it doesn't work the first time, keep trying! It took 3 times before I got it down!

And remember, this makes 2 loaves... and I used my Kitchen Aid. If you have a Bosch, you'll be able to double the recipe & make 4 loaves (at least!)

SO Yummy!!!

On To The Things That REALLY Matter...

2008-07-01T21:19:00.004-06:00

Well, LOVE the shoes, & LOVE the clothes, but on to the serious stuff... Hopefully what I share will help someone along the way. Over to the side on that little list of "other sites" to visit, there will be lots and lots of amazing places to visit. I'll only add my favorites & ones I believe will really be of help. The one I want to share first is www.waltonfeed.com/sitemap - Just look at all the stuff they have!!! This place is absolutely amazing!

The Walton Feed Site (1,545 pages)

* Monthly Update
* Catalog (145 pages including the ads, cart & shipping info)
o Secure, Online Shopping Cart
o Complete Online Catalog
o Package Deals & Food Packs
o Walton's Certified Organic foods
o Emergency Preparedness Items Books, Grinders, Lighting Ect.
o Ordering/Shipping Information
* Walton’s Self Reliance/Information Area (15 pages plus tons of links)
o #10 Can Labels (177 pages)
o The Whys and Hows of Whole Grains and Foods (9 pages + more links)
+ The Food Storage FAQs by Alan T. Hagan (61 Pages)
+ Cook’in With Home Storage by Vicki Tate (30 pages)
+ New Passport to Survival by Rita Bingham (16 pages)
+ Nutritional Content of 37 Different Foods (8 pages)
+ Your Food Storage Recipes (148 pages and more links)
+ The LDSCN Prep List Weekly Recipe Archive. Hundreds of recipes. (78 pages)
o All About Grains (20 pages)
o All About Beans (2 pages)
o All About Dehydrated Vegetables
o All About Meat Substitute
o All About Dairy Products
o All About Our Mixes Part 1
o All About Our Mixes Part 2
o Nutrition and Health
+ Deficiency Diseases and Good Nutrition (28 pages)
+ Interview With An LDS Health Specialist (9 pages)
+ Book selection - Health Is A Blessing by Steven H. Horne 91 pp. (16 web pages) Written for an LDS audience.
o Introduction to Essential Fatty Acids (23 pages)
o Interview: Dr. Gary north/Mr. Steve Portela (11 pages)
o Gary North's Food Storage Forum Archive (93 Pages)
o The Old Timer Page - How We Used To Do It... (19 pages)
+ Root Cellars (5 pages)
+ Soap Making (13 pages)
+ Remember Mama's recipes (47 pages)
o Self Reliant Peoples
+ LDS Perspectives On Self Reliance(7 pages)
+ Living in the Navajo Past... (16 pages)
+ Memoirs of Lessons Learned - living through unusual times (6 pages)
o Pack Your Own Foods For Long Term Storage (10 Pages)
+ Seed Viability (8 pages)
+ Bugs! (7 pages)
o All About Grain Grinders (8 pages)
o Beth's Preparedness Handouts (23 pages)
o The Dennis Rahn Farm - where we get our Golden 86 (6 pages)
o The Inner Workings Of A Country Elevator (43 pages)
o E-Mail We Get (349 pages)
o Village of Stirling (a public service in our off time - 54 pages)

I Love Shoes!

2008-06-19T21:32:00.002-06:00

I just had to begin my adventure with some cute shoes!!!

Politics...?

2008-06-19T17:37:00.000-06:00

My very first comment is to NOT say anything about politics... Our government & political system is all screwed up anyway. We need to just be grateful that we live in America & have the freedom that we do. I'm grateful that God allowed me to be born here. And that's all I have to say about that!