tag:blogger.com,1999:blog-36343059249721317312024-03-13T16:10:44.644-06:00Store house of faith"The revelation to store food may be as essential to our temporal salvation today as boarding the ark was to the people in the days of Noah." Ezra Taft BensenUnknownnoreply@blogger.comBlogger36125tag:blogger.com,1999:blog-3634305924972131731.post-2490358071720385442010-03-13T13:13:00.002-07:002010-03-13T13:16:21.956-07:00Bountiful Baskets<a href="http://bountifulbasket.blogspot.com/"><img id="BLOGGER_PHOTO_ID_5448214499914977090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 185px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_nO3AJI2snuE/S5vyOMeQj0I/AAAAAAAAAW4/4kuUibi4zaI/s400/MyRecipeBannercopy.jpg" border="0" /></a><br /><div>Come check out another blog I have just started <a href="http://bountifulbasket.blogspot.com/">http://bountifulbasket.blogspot.com/</a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3634305924972131731.post-51926207509214225392010-03-01T16:36:00.002-07:002010-03-01T16:40:06.802-07:00Has it been a year?I have to first apologize to all my faithful followers. I can't even believe that it has been a year since I have blogged. I started teaching this past year and life just became too crazy. I now feel like I have some control in my life and I am planning on blogging again. So please stay tuned for some fun and new adventures. I am getting ready to plan our family garden. Pulling out the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">canner</span> and dehydrator. I can't wait. Thanks NicholUnknownnoreply@blogger.com3tag:blogger.com,1999:blog-3634305924972131731.post-42313506929047660632009-02-12T22:11:00.011-07:002009-02-16T09:17:51.139-07:00Be My Friend award. MY FIRST!I was super excited when I seen that someone had given me an award. I wanted to thank Just a Gal at <a href="http://justagalsmusings.blogspot.com/">http://justagalsmusings.blogspot.com/</a> for giving me this award. I felt so honored to recieve my first award. Expecially a friendship award. I am also excited to be able to pass on this award to eight deserving people.<br /><br /><img id="BLOGGER_PHOTO_ID_5302147130912324450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 294px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_nO3AJI2snuE/SZUCuTziu2I/AAAAAAAAAVM/wUXoxjPgKBg/s400/BLOG_AWARD_LET%27S_BE_FRIENDS.png" border="0" /><br /><br /><div align="center"><em>Now for the rules:</em></div><br /><em>“These blogs are exceedingly charming. These kind bloggers aim to find and be friends. They are not interested in self-aggrandizement. Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated. Please give more attention to these writers. Deliver this award to eight bloggers who must choose eight more and include this cleverly-written text into the body of their award.”</em><br /><br /><em></em><br /><br /><div align="center"><em>Becky at <a href="http://http//scripturemom.blogspot.com/">Scripture Mom </a></em></div><div align="center"><em>Merilyn at <a href="http://marilynmomof7.blogspot.com/">Merry Misadventures of a Matriarchal Woman</a></em></div><div align="center"><em>Kelli at <a href="http://nicandkellihalesfamily.blogspot.com/">Our Cute Little Family</a></em></div><div align="center"><em>Jennifer at <a href="http://bobandjenns.blogspot.com/">Peacock's Nesting Place</a></em></div><div align="center"><em>Mom2my9 at <a href="http://rtheyallyours.blogspot.com/">11th Heaven's Homemaking Haven</a></em></div><div align="center"><em></em></div><div align="center"><em></em></div><div align="center"><em><a href="http://funwithfoodstorage.net/">Fun with Food Storage</a></em></div><div align="center"><em>Olivia at <a href="http://pushingthesuburbanenvelope.blogspot.com/">Pushing the Suburban Envelope</a></em></div><div align="center"></div><div align="center"></div><div align="center"><a href="http://http//fheplanner.blogspot.com/">The Family Home Evening Bolg</a></div><div align="center"></div><p></p><p>P.S. I end my long term subbing on March 3rd. So I will be better at Blogging. </p><br /><br /><div align="center"><em></em></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3634305924972131731.post-12162328792957273162009-01-11T18:45:00.008-07:002009-05-10T23:48:38.610-06:00Firestarters from Old Candle Wax and SawdustI am sorry that I haven't been posting as much as I would like. I have been substituting for the school Secretary while she is on maternity leave and I just haven't had the time. I will try harder to be more consistant. Hope everyone had a great holiday and are looking forward to a great new year.<br /><br />My husband and I were looking to make some fire starters. I found a site at <a href="http://lumberjocks.com/projects/3793">Firestarters</span> from Old Candle Wax and Sawdusthttp://lumberjocks.com/projects/3793</a> and I just loved the whole project so I am including it in my blog. We have tried this and they work perfectly. Thanks Tim.<br /><br /><p align="left">SUPPLIES LIST:<br /></p><ul><li>Wax (old candles work great)</li><li>Sawdust</li><li>Something to melt wax in (double-boiler method is best and safest) </li><li>Something to mold them in (paper cups, paper egg carton, cupcake cups)</li><li>Craft paper and string if you want to wrap them.</li><br /></ul><div>1) Here are the materials I used. Since my wife makes candles we’ve got plenty of wax around the house – I’m using a few melting tarts, an old jar candle and some various scraps. I also have a melting/pouring pot and some votive cup molds.<br /><br /></div><img id="BLOGGER_PHOTO_ID_5290225237987266194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_nO3AJI2snuE/SWqn0zwJjpI/AAAAAAAAAUw/AgvOWlSgCIs/s400/Firestarters1.jpg" border="0" /> <p align="left">2) Next, it’s time to melt the wax. <strong>NOTE:</strong> Wax is flammable (duh…) so it’s best to use a double-boiler if possible. Otherwise use low heat and keep a close watch on the wax until it’s melted.<br /></p><img id="BLOGGER_PHOTO_ID_5290225247983380770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_nO3AJI2snuE/SWqn1Y_aKSI/AAAAAAAAAU4/xymWDr2jzSw/s400/Firestarters2.jpg" border="0" /> <p align="center">3) After the wax is fully melted it’s time to add the sawdust, mix enough in to make a heavy sludge. It should pretty thick when mixed together.<br /><img title="Adding the sawdust" alt="Adding the sawdust" src="http://i200.photobucket.com/albums/aa247/tgdennis1971/Woodworking/Firestarters/Firestarters3.jpg" /></p><strong>NOTE: </strong>Pouring these can be very messy, it’s probably best to let the mixture cool down some and thicken. Then when pouring you can use a spoon or stick to make the process a little neater. I prefer to have a lot of sawdust and enough wax to bind everything together.<br /><br />4) Now it’s time to mold the starters, simply pour or scoop them into whatever your molding into.<br /><br /><p align="center"><img title="Pouring into candle molds" alt="Pouring into candle molds" src="http://i200.photobucket.com/albums/aa247/tgdennis1971/Woodworking/Firestarters/Firestarters4.jpg" /></p>5) After a couple of hours these will setup, if you’<span class="blsp-spelling-error" id="SPELLING_ERROR_0">ve</span> used a metal mold you can pop them out now – if they stick a little you can put them in the fridge for a few minutes and they should come right out.<br /><br /><p align="center"><img title="The finished starter" alt="The finished starter" src="http://i200.photobucket.com/albums/aa247/tgdennis1971/Woodworking/Firestarters/Firestarters5.jpg" /></p>6) Now you can finish these if you want to. I like wrapping them in brown paper and tying the ends. You can stack these by the fire and they look nice.<br /><br /><p align="center"><img title="Wrapped and ready for use" alt="Wrapped and ready for use" src="http://i200.photobucket.com/albums/aa247/tgdennis1971/Woodworking/Firestarters/Firestarters6.jpg" /></p>7) Now when you’re ready to get a fire going just drop one of these below the wood pile. Light both ends and the center and it should burn for 15 minutes or more – plenty of time to get the fire going!<br /><br /><p align="center"><img title="Lighting the starter" alt="Lighting the starter" src="http://i200.photobucket.com/albums/aa247/tgdennis1971/Woodworking/Firestarters/Firestarters7.jpg" /><br /></p><p align="center"><img title="Starting to burn" alt="Starting to burn" src="http://i200.photobucket.com/albums/aa247/tgdennis1971/Woodworking/Firestarters/Firestarters8.jpg" /><br /></p><p align="center"><img title="Fully involved!" alt="Fully involved!" src="http://i200.photobucket.com/albums/aa247/tgdennis1971/Woodworking/Firestarters/Firestarters9.jpg" /></p>-- Tim D. - Woodstock, GAUnknownnoreply@blogger.com4tag:blogger.com,1999:blog-3634305924972131731.post-60421672907070951982009-01-05T21:17:00.002-07:002009-01-05T21:19:12.951-07:00Fun New BlogI found this fun new site I wanted to share with everyone. Its called <a href="http://www.funwithfoodstorage.net/">www.funwithfoodstorage.net</a> It has all kinds of fun ideas from how to get your food storage, how to use coupons to get it cheep and how to cook with your food storage. Check it out.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3634305924972131731.post-8364235131564316582009-01-01T17:04:00.002-07:002009-01-01T17:08:59.034-07:00Happy New Years 2009Happy New Years. This year I hope that you will include food storage and preparedness in your goals for the year. With the economy so uncertain it is always better to prepare. I know that each year I make my goal for food storage and each year I obtain it and each year I deplete it back down. It is once again time to replenish the yearly supply. Good Luck.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3634305924972131731.post-3723584911767842082008-12-27T15:05:00.010-07:002008-12-27T21:38:36.748-07:00Sealing Food With Food Sealer<div align="center">I hope that everyone had a wonderful Christmas. I know I enjoyed the day despite my horrible chest cold. After cleaning up the house for the holidays I had some dry goods that needed to be sealed away in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Mylar</span>. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">A lot</span> of sisters from my ward have been asking me how I do this. So Friday we set up our assembly line and started sealing away. We did dehydrated onions, dehydrated <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">carrots</span>, potato flakes, oats, and apple slices.<br /></div><br /><br /><div align="center"><img id="BLOGGER_PHOTO_ID_5284686603008753330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 298px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_nO3AJI2snuE/SVb6d0maPrI/AAAAAAAAAUQ/LCydrYZ0TP4/s400/182.JPG" border="0" />You will want to fill your <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Mylar</span> bags.<br /></div><img id="BLOGGER_PHOTO_ID_5284595416124655122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 298px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_nO3AJI2snuE/SVaniC_EhhI/AAAAAAAAATQ/prXX9pPEDyg/s400/184.JPG" border="0" /> <p align="center">Once the bag is full give it a firm tap on the table to settle the food in the bag. You don't want to over fill the bag or it won't seal properly. Add your oxygen absorber.<br /><br /></p><img id="BLOGGER_PHOTO_ID_5284595427062244898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 298px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_nO3AJI2snuE/SVaniruy5iI/AAAAAAAAATY/NzuhAN6K0Ic/s400/185.JPG" border="0" /><br /><br /><div align="center">Line up the top of the bag and flatten the top out holding it tightly at the top. Make sure there are not wrinkles or folds in the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Mylar</span>. </div><div align="center"></div><br /><div align="center"><img id="BLOGGER_PHOTO_ID_5284596731718658242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 298px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_nO3AJI2snuE/SVaoun9H6MI/AAAAAAAAATo/BaiLDbVFZig/s400/186.JPG" border="0" /></div><p align="center">Place the bag into the sealer and seal the bag. Making sure nothing is in the path of the sealer.<br /></p><br /><p align="center"><img id="BLOGGER_PHOTO_ID_5284596739354731906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 298px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_nO3AJI2snuE/SVaovEZtJYI/AAAAAAAAATw/_PqSQsgSzjs/s400/187.JPG" border="0" />This isn't the best picture but, I wanted to show you a seal that is not a good seal. If you notice that there is a crease in the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Mylar</span>. You will have to go and reseal above or below this to ensure a good seal.</p><p align="center"><img id="BLOGGER_PHOTO_ID_5284689027853562434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 298px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_nO3AJI2snuE/SVb8q92dskI/AAAAAAAAAUg/1k2MF7mkzR4/s400/189.JPG" border="0" />Then have someone cute <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">label</span> the bag. You don't want it to be a mystery down the road.</p><p align="center"><br /><img id="BLOGGER_PHOTO_ID_5284596752231118530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 298px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_nO3AJI2snuE/SVaov0XrNsI/AAAAAAAAAUA/1rMzSQ3OS2g/s400/191.JPG" border="0" /> Then someone handsome needs to place them into boxes.<br /><br /><img id="BLOGGER_PHOTO_ID_5284689893183663314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 298px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_nO3AJI2snuE/SVb9dVdPLNI/AAAAAAAAAUo/ZQMZmzCnX2w/s400/177.JPG" border="0" />And last but not least. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">Someone</span> that is NUTS! </p>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-3634305924972131731.post-14283433914663111102008-12-22T01:16:00.002-07:002008-12-22T01:20:00.382-07:00Merry ChristmasI just wanted to take a moment and wish everyone a Merry Christmas. This time of year is so dear to me. I love the feeling in the air and the spirit of giving. Not presents that is but of ones self. I love this video and it sums up all the gifts our Savior has given us. I am so blessed to have the gospel in my life and to know that God lives and that he loves each one of us.<br /><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/pUGrHNMJNnc&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/pUGrHNMJNnc&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3634305924972131731.post-5094694620563196132008-12-16T23:17:00.003-07:002008-12-16T23:28:04.746-07:00Christmas Hustle n' BusselIf your like me this time of year becomes so hectic and busy. I am so sorry that I haven't posted in almost a week. I hope everyone is staying warm and not freezing like we are in Wyoming. It was so cold the last couple of days we got down to -22 degrees. And the high was only -14. It was so cold! Add the windchill in and we couldn't even go out for very long. By the time you ran from the house to the car the moisture in your nose was frozen. I love Wyoming but when it gets that cold my body sure plays a number on me. For those of you that don't know me, I have just been diagnosed with Lupus and Rheumatoid Arthritis and the cold weather just about does me in at times. I sure hope you all have a wonderful Christmas and I promise to do much better after the Holidays. I have some new ideas for the New Year and I just can't wait until my garden starts bearing in the summer because then we can get into canning. I love to can and put away for the winter. If you have anything you would like to share please email me. Thanks NicholUnknownnoreply@blogger.com3tag:blogger.com,1999:blog-3634305924972131731.post-91958726125529052302008-12-09T17:49:00.009-07:002008-12-09T18:50:47.582-07:00Tuesday Tip Day~Homemade Coconut Milk<a href="http://3.bp.blogspot.com/_nO3AJI2snuE/ST8ZQO5dvhI/AAAAAAAAARM/T5GZD5WQh44/s1600-h/coconut+milk.JPG"><img id="BLOGGER_PHOTO_ID_5277965054969232914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 273px; CURSOR: hand; HEIGHT: 221px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_nO3AJI2snuE/ST8ZQO5dvhI/AAAAAAAAARM/T5GZD5WQh44/s400/coconut+milk.JPG" border="0" /></a> Have you ever had a recipe that calls for coconut milk and you go to the store to find out prices are outrageous? I know because this time of the year I use alot of coconut milk. Did you know that you can make your own coconut milk right at home? It is so simple and it tastes great. Best of all you know what is in it and the price is just right. There are two ways that you can make this milk. You can either get your coconut from a fresh coconut or from dehydrated coconut shreds.<br /><br />Coconut juice is the coconut water from inside the coconut– it is used for making deserts and for drinking. Coconut milk is not coconut juice—Coconut milk is made from the meat, or nut part, of the coconut—To make coconut milk just add some of fresh coconut to a blender w/ a little hot water and blend till smooth. That is the coconut milk that we pay so much for at the stores.<br /><br /><br />To make coconut milk from dehydrated coconut shreds:<br /><br />1 Cup coconut shreds<br />1 Cup hot water<br />Place in a blender and blend until smooth. Strain out any leftover chunks.<br /><br />If you are feeling adventurous you can get a fresh coconut and grate it using the same ratio as above.<br /><br /><img id="BLOGGER_PHOTO_ID_5277968423912966770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 250px; CURSOR: hand; HEIGHT: 250px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_nO3AJI2snuE/ST8cUVMPinI/AAAAAAAAARU/SZckwidIFIU/s400/coconut+and+chocolate+pie.jpg" border="0" /><strong><span style="font-size:130%;">Coconut and Chocolate Pie</span></strong><br />1 (9 inch) unbaked pie crust<br />1 cup milk<br />1 (14 ounce) can coconut milk<br />1 cup white sugar<br />1 cup water<br />1/2 cup cornstarch<br />7/8 cup semi-sweet chocolate chips<br />1 1/2 cups heavy cream<br />1/4 cup white sugar<br /><p><br />Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool. In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes. In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour. Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.</p><p>Did you know that if you use coconut milk and place it all over the scalp and massaging it into the hair roots is also beneficial in the treatment of hair loss. It nourishes the hair and promotes hair growth. It will also leave your hair soft and shinny.</p><p><span style="font-size:85%;"></span></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3634305924972131731.post-12770785936547518392008-12-06T16:56:00.004-07:002008-12-06T17:13:27.679-07:00Food Storage NightI got a kick out of these videoes. I hope you enjoy it as much as I did. Make sure you scroll to the bottom of the page and turn off the Christmas music.<br /><br /><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/If7YJ-oeSy8&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/If7YJ-oeSy8&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/aKl2QyHFzy0&hl=en&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/aKl2QyHFzy0&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3634305924972131731.post-11258520686640888662008-12-05T20:40:00.002-07:002008-12-05T20:48:45.132-07:00Food Storage Friday<a href="http://4.bp.blogspot.com/_nO3AJI2snuE/STn0VptyKKI/AAAAAAAAAQs/qCi23Jm6A9U/s1600-h/roos.jpg"><img id="BLOGGER_PHOTO_ID_5276517091253561506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 208px; CURSOR: hand; HEIGHT: 235px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_nO3AJI2snuE/STn0VptyKKI/AAAAAAAAAQs/qCi23Jm6A9U/s400/roos.jpg" border="0" /></a><br />A few years back my Sister-in-Law Dondee brought these to a family gathering. They have now become a staple in our family. They are so easy to make and best of all most of the ingredients come from our food storage.<br /><br /> Scotcheroos<br />1 cup Light Corn Syrup<br />1 cup sugar<br />1 cup creamy peanut butter<br />6 cups crispy rice cereal<br />1 cup semi-sweet chocolate chips<br />1 cup butterscotch chips<br /><br />Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.<br /><br />Pour into greased 13x9-inch pan and pat into place.<br /><br />Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal. Cool at least 45 minutes, or until firm. Cut into bars.<br /><br /><br />I found this video on YouTube hope it helps.<br /><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/H5p3Y4q-Sds&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/H5p3Y4q-Sds&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3634305924972131731.post-84967898303502686092008-12-04T07:56:00.004-07:002008-12-04T09:03:38.200-07:00Pumpkin Cream Cheese Muffins<img id="BLOGGER_PHOTO_ID_5275949113603070338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 279px; CURSOR: hand; HEIGHT: 289px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_nO3AJI2snuE/STfvxAFZGYI/AAAAAAAAAQU/AWlLpOTBa_4/s400/126547.jpg" border="0" /><br />Your neighbors will think you slaved in the kitchen with these muffins. They are so good! Its like eating pumpkin cheesecake.<br /><br />Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners.<br /><br />Filling:<br />1 (8 ounce) package cream cheese<br />1 egg<br />1 teaspoon vanilla extract<br />3 tablespoons brown sugar<br /><br />To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside. You will want this to still be rather thick and not runny. Don't over mix it.<br /><br />Streusel Topping:<br />4 1/2 tablespoons all-purpose flour<br />5 tablespoons white sugar<br />3/4 teaspoon ground cinnamon<br />3 tablespoons butter<br />3 tablespoons chopped pecans<br /><br />For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.<br /><p><img id="BLOGGER_PHOTO_ID_5275949119803084082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 250px; CURSOR: hand; HEIGHT: 250px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_nO3AJI2snuE/STfvxXLlzTI/AAAAAAAAAQc/-YE2QE6UGQA/s400/46201.jpg" border="0" /> Muffin batter<br />2 1/2 cups all-purpose flour<br />2 cups brown sugar<br />2 teaspoons baking powder<br />2 teaspoons ground cinnamon<br />1 teaspoon pumpkin spice<br />1/2 teaspoon salt<br />2 eggs<br />1 1/3 cups canned pumpkin<br />1/3 cup olive oil<br />2 teaspoons vanilla extract </p><p>In a large bowl, sift together flour, sugar, baking powder, cinnamon, pumpkin spice and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.<br />Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. I like to make a little indent in the muffin batter with a spoon. I then just add the cream cheese mixture on the top. Sprinkle on the streusel topping.<br />Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.<br /><img id="BLOGGER_PHOTO_ID_5275949119828628178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 249px; CURSOR: hand; HEIGHT: 235px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_nO3AJI2snuE/STfvxXRrktI/AAAAAAAAAQk/TF-gJtDAgAg/s400/47712.jpg" border="0" /> </p>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3634305924972131731.post-67304043844576911302008-12-02T20:54:00.005-07:002008-12-02T21:19:38.335-07:00Tuesday Tip Day<a href="http://2.bp.blogspot.com/_nO3AJI2snuE/STYHmXNcjoI/AAAAAAAAAQM/p4ugHLCRQvY/s1600-h/bucket.jpg"><img id="BLOGGER_PHOTO_ID_5275412369157951106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 381px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_nO3AJI2snuE/STYHmXNcjoI/AAAAAAAAAQM/p4ugHLCRQvY/s400/bucket.jpg" border="0" /></a><br /><div><span style="font-size:130%;">Candy Making Tips</span><br /><span style="font-size:85%;">By: Sydny Carter<br /></div></span><br /><span style="font-size:85%;"><p></span></p><a href="http://2.bp.blogspot.com/_nO3AJI2snuE/STYDJT1EfuI/AAAAAAAAAQE/pBYlCHUWLGU/s1600-h/8914.jpg"></a>Candy is a year-round treat, but it is especially wonderful during the holidays. Making fudge at Christmas can quickly become a family tradition, with the whole family coming together to make this wonderfully simple confection. Candy can also be a great homemade gift for friends and family. After all, who would not want to receive a box of homemade chocolate truffles in their stocking? Although you can spend a lifetime learning everything there is to know about the confectioners' trade, there are plenty of easy to make recipes that will delight your friends and family. All you need to get started are a few common kitchen items, some simple ingredients, and a modicum of know-how.<br /><span style="color:#cc0000;"><br /></span><strong><span style="color:#660000;">Tools of the Trade</span></strong><strong><span style="color:#330000;"><br /></span></strong>Most of the tools needed to make candy can be found in a well-stocked kitchen: <ul><li>A medium-sized saucepan with a heavy bottom and straight sides is a must. It should be large enough to hold 3 to 4 times the volume of the ingredients; this will help prevent boil-overs.<br /></li><li>A bowl, large enough to hold the saucepan, allows you to cool the candy while it is still in the pan. The temperature of the sugar mixture continues to rise even after it has been removed from the heat. Immersing the pan in cold water or an ice water bath stops the cooking at just the right time. </li><br /><li>A long-handled wooden spoon. </li><br /><li>A pastry brush reserved exclusively for candy-making. Some recipes will call for brushing down the sides of the pan with water to prevent crystallization. </li><br /><li>A good candy thermometer. Although it is possible to make candy without one, a glass candy thermometer is invaluable to the beginner, and a useful tool for the professional. If possible, buy one equipped with a metal clamp that attaches to the side of the pan. </li><br /><li>If you make candy on a more regular basis, you may want to invest in a marble slab and a copper caramel pan, but these are by no means necessary.</li></ul><p><br /><strong><span style="color:#660000;">Only the Best</span></strong><br />Sugar is the most basic ingredient in candy. Use an unopened package of sugar; this will ensure that there has been no contamination from other ingredients commonly found in the kitchen, such as flour or salt. Use unsalted butter; the salt content of salted butter can affect your final product. Never use margarine in a recipe that calls for butter: margarine has a higher water content, which will significantly affect the cooking time and results.</p><p><br /><span style="color:#660000;"><strong>Hints and Tips</strong><br /></span>Before you turn on the stove, take the weather into account. On rainy or humid days, the cooking time can increase substantially or your candy may never set up at all. Sugar attracts water, so the humidity can adversely affect your recipe; wait for a clear, dry day. </p><p>Test your thermometer to make sure it is accurate. (You will need to do this every time you make candy.) Immerse it in a pan of water, and bring the water to a boil. The temperature should read 212 degrees F (100 degrees C). If it does not, you will need to adjust your recipe to reflect this. For example, if your thermometer reads 215 degrees F (102 degrees C) in boiling water, and the recipe requires that you cook the candy to 250 degrees F (121 degrees C), you will need to cook the mixture to 253 degrees F (123 degrees C). </p><p>Last, but not least, measure all your ingredients before you begin. It takes a long time to reach 220 degrees F (104 degrees C), but after that the temperature rises quickly. You will need to have everything within easy reach.</p><p><br /><strong><span style="color:#660000;">Sugar Cooking</span></strong><br />Dissolve sugar into liquid ingredients over low heat, and then bring to a boil. Don't stir once the sugar has dissolved, unless directed to by the recipe. Either clamp the thermometer to the side of the pan, or periodically place it in the syrup to measure the temperature. The bulb of the thermometer should not touch the sides or bottom of the pan, or you'll get an inaccurate reading. Always clean the thermometer after each testing, and keep it by the stove in a glass of warm water. Cook until the desired temperature is reached. Immediately remove the pan from the heat, and cool the bottom of the pan in the bowl of ice water to stop the cooking. (For peanut brittle, pour the hot candy onto a greased baking sheet or oiled marble without cooling.)<br />If you don't have a candy thermometer, use the cold water method to test the candy. Drop a small amount of the mixture into a glass of cold water, and then examine it closely to determine if it's at thread stage, soft ball stage, hard ball stage, etc. Remove the pan from the heat while testing to avoid overcooking the candy. Use a fresh glass of water for each test.</p><p><br /><span style="color:#660000;"><strong>Cooking On High</strong><br /></span>As with most cooking at high altitudes, there are modifications that need to be made to candy recipes. For every 500 feet above sea level, decrease the temperature by one degree. If you live at an altitude of 3500 feet and the recipe calls for cooking to 234 degrees F (112 degrees C), cook it to 227 degrees F (108 degrees C).<br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3634305924972131731.post-73408660612473727512008-11-29T13:41:00.000-07:002008-11-29T13:41:32.967-07:00Best Toffee Ever<a href="http://2.bp.blogspot.com/_nO3AJI2snuE/SSxKCD_3HcI/AAAAAAAAAP0/COUB2fmZIkg/s1600-h/tofee.jpg"><img id="BLOGGER_PHOTO_ID_5272670663037361602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 250px; CURSOR: hand; HEIGHT: 250px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_nO3AJI2snuE/SSxKCD_3HcI/AAAAAAAAAP0/COUB2fmZIkg/s400/tofee.jpg" border="0" /></a> I love Christmas time. With all the smells and sounds of Christmas. <div>I thought about what I wanted to do for my blog this month. I came up with a few different ideas but settled on giving. I wanted to think of all the different things we can give at this season. I know that candy is one of my favorite things to make and give away at Christmas. Today I am sharing with you a simple and favorite recipe that my family makes every year. Toffee! It is so good it just melts in your mouth. It is simple and really easy to make. Don't get addicted.</div><div></div><div><br />2 cups butter<br />2 cups white sugar<br />1/4 teaspoon salt<br />2 cups semisweet chocolate chips<br />1 cup finely chopped almonds </div><div></div><div><br />In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally. </div><div><br />While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.<br />As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess. </div><div><br />Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container. </div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3634305924972131731.post-29906149358828939952008-11-27T00:00:00.000-07:002008-11-27T00:00:01.082-07:00Giving Thanks<a href="http://4.bp.blogspot.com/_nO3AJI2snuE/SSxPezdeMEI/AAAAAAAAAP8/knRPNQJXrQA/s1600-h/Happy_Thanksgiving.png"><img id="BLOGGER_PHOTO_ID_5272676654372499522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 280px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_nO3AJI2snuE/SSxPezdeMEI/AAAAAAAAAP8/knRPNQJXrQA/s400/Happy_Thanksgiving.png" border="0" /></a><br /><div>I just wanted to take a moment to write down a few things that I am thankful for. I am so thankful for my family. My husband Scott is the best husband anyone could ever ask for. Thank you honey for doing all that you do for our family. You sacrifice so much for us. You are away for long periods of time to make sure that we are cared for. I love you so very much! I am thankful for my three wonderful children. They bring so much joy and happiness to our lives. I am bless to be able to raise you. My freedom must come next. I am grateful for all those who have helped keep us free and safe. What a blessing you are to all of us. I am so thankful for the Atonement of Jesus Christ. I don't know where I would be with out it. Well.... Yea maybe I do know where I would be. I am grateful for my mother and Stepfather. I love my father so very much and I miss him deeply. I am thankful for my in-laws and all they do for me and for all the love that they freely give. I love and enjoy my three younger brothers and their families. My brother and sister- in laws and their family. I am grateful to have the Gospel in my life and the comfort and peace it brings to me. I am grateful for my calling in the Primary and I love the children I am able to help. I am grateful for this time that I have just to reflect and think about life. There are many more things I am thankful for but I am out of time. Nichol</div><br /><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3634305924972131731.post-71750395479715142372008-11-26T00:00:00.000-07:002008-11-26T00:00:02.034-07:00Strawberry Delight<a href="http://2.bp.blogspot.com/_nO3AJI2snuE/SSijBiu1lvI/AAAAAAAAAPU/uzLQZuE0goY/s1600-h/strawberry.jpg"><img id="BLOGGER_PHOTO_ID_5271642610735617778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 231px; CURSOR: hand; HEIGHT: 223px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_nO3AJI2snuE/SSijBiu1lvI/AAAAAAAAAPU/uzLQZuE0goY/s400/strawberry.jpg" border="0" /></a><br />One of my most favorite dessert that my mom use to make was Strawberry Delight. I was always afraid to eat it <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">because</span> it was so good. I knew if I took one bite I would want to eat the whole thing.<br /><br />Strawberry Delight<br /><br />1 1/2 cups crushed pretzels<br />4 1/2 tablespoons white sugar<br />3/4 cup butter, melted<br /><br />1 cup white sugar<br />2 (8 ounce) packages cream cheese<br />1 (8 ounce) container frozen whipped topping, thawed<br />1 (6 ounce) package strawberry flavored gelatin or <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">strawberry</span> Danish Dessert<br />2 cups boiling water<br />1 (16 ounce) package frozen strawberries<br /><br /><br />Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.<br /><br />In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.<br /><br />In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3634305924972131731.post-40091681680412574282008-11-25T00:00:00.002-07:002008-11-25T00:05:17.039-07:00Perfect Pumpkin Pies<a href="http://1.bp.blogspot.com/_nO3AJI2snuE/SSisH4Xb5PI/AAAAAAAAAPc/_w1CcgJfICQ/s1600-h/pumpkin.jpg"><img id="BLOGGER_PHOTO_ID_5271652615226909938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 245px; CURSOR: hand; HEIGHT: 234px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_nO3AJI2snuE/SSisH4Xb5PI/AAAAAAAAAPc/_w1CcgJfICQ/s400/pumpkin.jpg" border="0" /></a>Who can't resist the smell of a freshly baked pie? Making pumpkin pie is simple and well worth your time and effort.<br /><br /><strong><span style="font-size:130%;">Pumpkin Pie:</span></strong><br />1 (15 ounce) can pumpkin<br />1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk<br />2 large eggs<br />1 teaspoon ground cinnamon<br />1/2 teaspoon ground ginger<br />1/2 teaspoon ground nutmeg<br />1/2 teaspoon salt<br />1 (9 inch) unbaked pie crust (see below)<br /><br /><br />Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.<br /><br />Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.<br /><br /><strong><span style="font-size:130%;">Pie Crust:</span></strong><br />2 cups all-purpose flour<br />1 teaspoon salt<br />1 cup shortening<br />1/2 cup water<br /><br />In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.<br /><br />Have you ever wondered to make those fancy edgings on your pies?<br /><br /><iframe src="http://videos.tasteofhome.com/embed/content/KK9L84RQWLW0MMYB" frameborder="0" width="420" scrolling="no" height="395"></iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3634305924972131731.post-79042968809677835242008-11-24T00:00:00.000-07:002008-11-24T00:00:01.697-07:00Day Before Mashed Potatoes<a href="http://4.bp.blogspot.com/_nO3AJI2snuE/SSiazg8PoFI/AAAAAAAAAO8/qHDai_7N-3s/s1600-h/potatoes.jpg"><img id="BLOGGER_PHOTO_ID_5271633573643788370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 247px; CURSOR: hand; HEIGHT: 219px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_nO3AJI2snuE/SSiazg8PoFI/AAAAAAAAAO8/qHDai_7N-3s/s400/potatoes.jpg" border="0" /></a> The Holidays can get so busy I found this recipe a few years back and I thought I would share it with you. It makes cooking on Thanksgiving morning much easier. Hope you enjoy it as much as I do.<br /><br /><div><div><div>9 potatoes, peeled and cubed<br />6 ounces cream cheese<br />1 cup sour cream<br />2 teaspoons onion powder<br />1 teaspoon salt<br />1/4 teaspoon ground black pepper<br />2 tablespoons butter </div><div>1 teaspoon garlic (optional)</div><br /><div></div><div></div><div>Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes. Transfer potatoes to a large bowl, and mash until smooth. I like putting them in my mixer to make the super smooth and creamy. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight.</div><div><br />Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.<br />Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.</div><br /><br /><br /><div></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3634305924972131731.post-57771336022270007322008-11-23T00:00:00.005-07:002008-11-24T21:23:28.878-07:00Perfect Turkey<a href="http://4.bp.blogspot.com/_nO3AJI2snuE/SSigJb6QytI/AAAAAAAAAPM/GKb9AzuUveY/s1600-h/Turkey.jpg"><img id="BLOGGER_PHOTO_ID_5271639447808559826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 250px; CURSOR: hand; HEIGHT: 250px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_nO3AJI2snuE/SSigJb6QytI/AAAAAAAAAPM/GKb9AzuUveY/s400/Turkey.jpg" border="0" /></a><br /><div>Are you looking to cook the perfect turkey this Thanksgiving? I love to brine my turkey. This will make the moistest and juiciest turkey you will ever eat. The juices from the turkey will also make the best gravy it is to die for. I got this recipe from my mom. She always cooked our turkeys this way. I remember as a kid, waiting for my dad to carve the turkey and perhaps get a taste. You can cook any kind of poultry this way.</div><br /><div></div><br /><div><span style="font-size:130%;color:#000000;"><strong>Brine:</strong></span></div><div>1 gallon vegetable broth</div><div>1 cup sea salt</div><div>1 tablespoon crushed dried rosemary</div><div>1 tablespoon dried sage</div><div>1 tablespoon dried thyme</div><div>1 tablespoon dried savory</div><div>1 gallon ice water</div><br /><div></div><br /><div>In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.</div><div><br /></div><div>When the broth mixture is cool, pour it into a clean 5 gallon bucket. Make sure this bucket is food grade. I sometimes just use a large stockpot if my turkey will fit. Stir in the ice water.Wash and dry your turkey. </div><div><br /><br /></div><div>Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight. I happen to live where it is cold so I just put it in the garage or on the front porch.</div><div><br /></div><div>Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.</div><div></div><div><br /><br />I thought you might enjoy learning how to Stuff and carve a turkey. Thanks to Taste of Homes.<br /><br /><iframe src="http://videos.tasteofhome.com/embed/content/P91GZ8KZQYTV51R9" frameborder="0" width="420" scrolling="no" height="390"></iframe><br /><br /><iframe src="http://videos.tasteofhome.com/embed/content/RRXD6VMSXF6D1K7K" frameborder="0" width="420" scrolling="no" height="390"></iframe></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3634305924972131731.post-7160355286791256372008-11-22T11:27:00.005-07:002008-11-24T21:23:45.969-07:00Layered Chili<a href="http://1.bp.blogspot.com/_nO3AJI2snuE/SShPpK26akI/AAAAAAAAAOM/O0bgm2dvQIk/s1600-h/chili.jpg"><img id="BLOGGER_PHOTO_ID_5271550932545071682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 250px; CURSOR: hand; HEIGHT: 250px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_nO3AJI2snuE/SShPpK26akI/AAAAAAAAAOM/O0bgm2dvQIk/s400/chili.jpg" border="0" /></a><br /><div></div>This recipe is the easiest chili recipe if you want to add chili to your food storage. I can it and everything just goes into my jars in layers. It is simple and doesn't take much time. The most time consuming part is cooking the hamburger.<br /><div></div><br /><div><strong><span style="font-size:130%;">Layered Chili</span></strong></div><div></div><div>2/3 cups dry Kidney beans rinsed</div><div>2/3 cups ground beef, browned and drained</div><div>1/4 cup chopped onion</div><div>1 teaspoon salt</div><div>dash of black pepper</div><div>2 TBS Chili powder</div><div>1/4 teaspoon cayenne pepper (I omit this)</div><div>1/4 teaspoon cumin</div><div>1/2 cup chopped tomatoes </div><div>2 Tablespoons tomato sauce</div><div></div><div>This recipe is for quarts. Have your jars sterilized and lids warm. I like to place my clean jars in the oven set at 225 to warm them up and to sterilize them. Place each ingredient in the jar in order. Fill remainder of jar with hot water leaving a 1 inch head space. Process at 15 lbs of pressure for 90 Min. When ready to use garnish with cheese and sour cream. Easy dinner.</div><div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3634305924972131731.post-55353545446510367832008-11-20T18:54:00.001-07:002008-11-24T21:24:15.874-07:00Food Storage Friday<span style="font-size:180%;color:#000000;"><strong>Canned Meatloaf</strong></span><br /><a href="http://3.bp.blogspot.com/_nO3AJI2snuE/SSVoC6ggDAI/AAAAAAAAAOE/QCdP_vRVnhY/s1600-h/018.JPG"><img id="BLOGGER_PHOTO_ID_5270733338181635074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_nO3AJI2snuE/SSVoC6ggDAI/AAAAAAAAAOE/QCdP_vRVnhY/s320/018.JPG" border="0" /></a><br /><div>For those of you that don't know me I can alot of things myself. This last weekend we made meatloaf and we had some extra meal left over so I canned it. I just stuffed it into the jars just like I would my <a href="http://storehouseoffaith.blogspot.com/2008/10/canning-hamburger.html">canned hamburger </a>and processed it for 75 min. for pints and 90 min. for quarts. We opened on up today for lunch and it was great. Add some mashed potatoes and a side, walla you have a meal.</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3634305924972131731.post-23564472553841836552008-11-19T00:00:00.001-07:002008-11-24T21:24:48.336-07:00Shelf Stable Magic Mix<a href="http://3.bp.blogspot.com/_nO3AJI2snuE/SSNPsnM7pFI/AAAAAAAAAN0/3w-iX2bDZDk/s1600-h/009.JPG"><img id="BLOGGER_PHOTO_ID_5270143616809673810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_nO3AJI2snuE/SSNPsnM7pFI/AAAAAAAAAN0/3w-iX2bDZDk/s400/009.JPG" border="0" /></a> I wanted to have a mix that was like Magic Mix that didn't require refrigeration. I have found one that I like and thought I would share it with you.<br /><br /><span style="font-size:130%;"><strong>Magic Mix</strong></span> (no refrigeration required)<br /><div></div><div>3 Cups Flour</div><div>4 Cups Powdered Milk</div><div>4 Cups Powdered Butter</div><div>2 Tbsp. Salt</div><div></div><div></div><div><br />Place all the ingredients in a bowl. I like using my mixer with my whisk attachment. Mix until it is well incorporated. Place in a #10 Can with a lid and place on the shelf for up to 6 months. You can use wheat flour if you would like. This will make approximately 1 gallon. You can use this for anything that calls for Magic Mix.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3634305924972131731.post-17366319377245779592008-11-17T21:45:00.001-07:002008-11-18T16:20:47.564-07:00Tuesday Tip Day<div><span style="font-size:130%;color:#ff6600;">Out of onion powder? What?</span> </div><div><br /> </div><img id="BLOGGER_PHOTO_ID_5270141448008888338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 354px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_nO3AJI2snuE/SSNNuXyh8BI/AAAAAAAAANk/ZA2_c4TnnGo/s400/013.JPG" border="0" /><br />This last weekend I was making some onion soup mix and I had ran out of onion powder. I pondered on the situation and decided to grind up some dehydrated onions and see how it turned out. To my surprise it tasted wonderful. I will now make my own onion powder. This way I know what is in it and not all that added junk.<br /><br />Onion Soup Mix<br /><br />2/3 Cup Dehydrated Onions<br />1/2 Cup Beef Bullion<br />2 tsp. Parsley<br />1 tsp. Salt<br />1/2 Cup Butter or Margarine Powder<br />2 Tbsp. Cornstarch<br />2 tsp. Onion Powder<br />1 tsp. Garlic Powder (Optional)<br /><br />Mix well and place in an airtight container. This mix can be used with anything calling for onion soup mix. You will learn to love it!<br /><br />I did make some Alfredo sauce with my dehydrated onion powder it called for 1 tsp. I think next time I will cut it in half. So if you try this only use 1/2 of what you would normally use.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3634305924972131731.post-49229158997999158122008-11-14T00:00:00.003-07:002008-11-14T00:00:01.041-07:00Food Storage Friday<strong><em><span style="font-size:130%;color:#ff6600;">Chicken Fried Steak</span></em></strong><br /><br /><div align="left"><a href="http://2.bp.blogspot.com/_nO3AJI2snuE/SReUG2Oh1BI/AAAAAAAAAMg/csXtu2oO8uk/s1600-h/018.JPG"><img id="BLOGGER_PHOTO_ID_5266841134589662226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_nO3AJI2snuE/SReUG2Oh1BI/AAAAAAAAAMg/csXtu2oO8uk/s400/018.JPG" border="0" /></a>One of my favorite thing to eat in this whole wide world is chicken fried streak. I have no idea why but I love it! I love the way it tastes and the yummy gravy that comes with it. Sense I love it so much I had to learn how to make it. When I first thought of making this dinner, I thought to myself it has to be hard. I am here to tell you that it is not! If you will follow my simple recipe you too can make delicious chicken fried steak at your house.<br /><br /><span style="color:#ff9966;"><strong><em><span style="color:#ff6600;">Chicken Fried Steak</span>:</em></strong></span><br /><br />Chopped Round Steak<br />Eggs<br />Water<br />Flour<br />Bread Crumbs<br />Salt and Pepper<br />Oil<br /><br />The ingredients will be different for each person depending on the amount of people you are cooking for. I didnt put an amount for these. You will just need to guess and add additional flour or bread crumbs.<br /><br />The first thing you will want to do is mix some eggs together. for my family of I usually use 4 eggs. Add a little bit of water (about 1/8 cup) and beat them together. I then take my chopped round steak and dip it into the egg wash. I get it coated on both sides. I have found that if I just use my hands the steak will not fall apart as easily. </div><div align="left"><br /><img id="BLOGGER_PHOTO_ID_5266840864966195570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_nO3AJI2snuE/SReT3JzSOXI/AAAAAAAAAL4/5eJs-ytaMSk/s400/012.JPG" border="0" /> I then transfer the steak into my flour. I like to put salt and peper in my four.<br />I use whole wheat flour that I grind fresh. Make sure that each side is coated well. </div><div align="left"><br /></div><img id="BLOGGER_PHOTO_ID_5266840871249402354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_nO3AJI2snuE/SReT3hNUWfI/AAAAAAAAAMA/wbgMrpzQic8/s400/013.JPG" border="0" /><br />Then transfer this back into the egg wash and coat it with eggs.<br /><br /><div align="left"><a href="http://2.bp.blogspot.com/_nO3AJI2snuE/SReT3u6anyI/AAAAAAAAAMI/adPW_yxl5cs/s1600-h/014.JPG"><img id="BLOGGER_PHOTO_ID_5266840874928217890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_nO3AJI2snuE/SReT3u6anyI/AAAAAAAAAMI/adPW_yxl5cs/s400/014.JPG" border="0" /></a> <a href="http://4.bp.blogspot.com/_nO3AJI2snuE/SRehFcHhfjI/AAAAAAAAAMo/cYKumKjVcpo/s1600-h/French%2520Onion%2520Pepper%2520and%2520Herb%2520Crusting%2520Blends.jpg"><img id="BLOGGER_PHOTO_ID_5266855404052250162" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 157px; CURSOR: hand; HEIGHT: 126px" alt="" src="http://4.bp.blogspot.com/_nO3AJI2snuE/SRehFcHhfjI/AAAAAAAAAMo/cYKumKjVcpo/s320/French%2520Onion%2520Pepper%2520and%2520Herb%2520Crusting%2520Blends.jpg" border="0" /></a></div>Then transfer this into your bread crumbs. I like to use a 50/50 combination of Italian bread crumbs and <a href="http://www.mccormick.com/Products/Herbs-and-Spices/Blends/Crusting-Blends/French-Onion-Pepper--Herb-Crusting-Blend.aspx">McCormick® French Onion, Pepper & Herb Crusting Blend</a>. The Crusting Blends are new. They have only been available for about 6 months. I have fell in love with these. They also have two other flavors.<br /><br /><div align="left">Garlic lemon and rosemary<br />Italian herb and Cheese. </div><br />You will want to make sure that the meat is covered with the bread crumbs. I can smell it now.<br /><br /><img id="BLOGGER_PHOTO_ID_5266840876575152082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_nO3AJI2snuE/SReT31DE19I/AAAAAAAAAMQ/dJciwPczT2g/s400/015.JPG" border="0" /> Once your steak has been covered with bread crumbs it is ready to be cooked. I like to brown my steaks in a pain with a little olive oil for a few seconds on each side to get that brown yummy look. It is not neccisary.<br /><br /><div><a href="http://1.bp.blogspot.com/_nO3AJI2snuE/SReT2KTzGOI/AAAAAAAAALw/2Hce_SoSoZs/s1600-h/011.JPG"><img id="BLOGGER_PHOTO_ID_5266840847922698466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_nO3AJI2snuE/SReT2KTzGOI/AAAAAAAAALw/2Hce_SoSoZs/s400/011.JPG" border="0" /></a> Then place all the steaks onto a cookie sheet. I like to line my sheets with parchment paper for an eaisier clean up. Place in the oven and bake at 350 degrees for about 30 min. Serve with yummy mashed potatoes and brown gravy. Enjoy!<br /><br /><img id="BLOGGER_PHOTO_ID_5266858270340750850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_nO3AJI2snuE/SRejsR39HgI/AAAAAAAAAMw/BMDiL56t588/s400/IM002831.JPG" border="0" /> </div>Unknownnoreply@blogger.com2