Spaghetti Zucchini Bake & Oatmeal Buttermilk Pancakes

So I have been slacking on posting. I have tried several new things that I just have not had time to put up. I have a few minutes so I will try to get a few of them up. I have had so much fun trying all these new recipes. And I must say...I have lost 10 pounds in the process. YEAH!!! I did make some cookies the other day that were SO good I decided NOT to put the recipe in the cookbook I am making for myself and a few others. They were just too good so sorry I wont be passing that one on. If you have not checked out http://everydayfoodstorage.net yet, do, she has so much good info there. Anyways here is a few recipes that I tried and LOVED.

Spaghetti Zucchini Bake

1 lb. Penne or Macaroni Pasta
1 1/2 lb. Italian Sausage, cooked
2 cans 14 oz. Diced Tomatoes
1-2 cans Mushrooms (optional)
1 can Tomato Paste
1/4 c. Dehydrated onions
1-2 Cloves of Garlic
4-5 c. Zucchini, cut into large chunks
1 tsp. Oregano
2 tsp. Basil
2 c. Mozzerella Cheese, grated
Salt to Taste

Cook your pasta in boiling water until tender. Combine diced tomatoes, mushrooms, tomato paste, garlic, oregano, and basil in large pot. Heat to boiling and simmer for 5- 10 minutes.
While the noodles are cooking, cook the Italian sausage. Place zucchini chunks in a bowl and microwave for 3 minutes (just to cook them slightly). Add zucchini and meat to sauce and simmer for 5 minutes. Add in noodles and 1 c. of cheese and stir. If you don’t want to heat up your oven just place remaining cheese on the table for people to top with. Place Spaghetti Zucchini Bake in a 9×13 casserole dish and top with remaining cheese. Place under broiler until cheese is melted. Make sure and watch it so the cheese doesn’t burn.

Another good recipe I have tried was:

Oatmeal Buttermilk Pancakes

1 1/3 c. oatmeal
2 c. (1 pt.) buttermilk (see page on how to make your own)
½ tsp. salt
1 ½ c. wheat
½ tsp soda
1 egg (2 Tbs. egg powder + ¼ c. water)
2 Tbs. butter melted

Soak your oatmeal and milk for about 30 minutes. If you are using regular oats and not quick oats, soak them over night. ( I soaked my regular oats for 30 minutes and I think they turned out just fine.) Mix your dry ingredients into the milk/oatmeal. Then stir in the egg and melted butter.

I will try to get some more recipes posted soon.

Enjoy

McDonalds Cheeseburger Mac n Cheese

If you are looking for a quick & simple meal that your kids will love look no farther. This is the one for you. This TRULY tastes & smells like a cheeseburger.

Here is an awesome tip that I got from everydayfoodstorage.net. If you havent gone to her site yet you should. She has the best tips n tricks. So here is one. When she buys her ground beef she brings it home and cooks it. You could add your onion to it, that is my thinking since I add onion to ALL ground meats. After she cooks it she put it into freezer bags/sealer bags and freezes them. I have NEVER thought to do that. What a great idea. That would save you so much time. Ok so here is the recipe.

McDonald’s Cheeseburger Macaroni and Cheese Ingredients:

2 c. white sauce from magic mix (see below)
2 c. uncooked macaroni
2 c. cheese
1-2 tsp. salt or garlic salt (optional)
½ c. ketchup
1 T. yellow mustard
1 lb. cooked ground beef
¼ c. Dehydrated Onion (cook hamburger, no need to hydrate)
1 Bag Frozen Mixed Vegetables

Directions:

Cook Macaroni in boiling water until tender. Cook hamburger while macaroni cooks. Drain macaroni and make white sauce in empty pot. Combine all ingredients and heat through.

Magic Mix White Sauce-makes 1 C.

2/3 C. Magic Mix (see previous posts on how to make)
1 C. Water

In saucepan combine Magic Mix and water. Stir rapidly over medium heat until it starts to bubble.

Enjoy

Southwestern White Chili

I made this chili for dinner last night. It was so good!! You have to try this recipe.

Southwestern White Chili

Ingredients:

1 c. onion (¼ c. dry onion)
4 cloves garlic
2 tsp. ground cumin
1 tsp. dry oregano
¼ tsp. crushed red pepper
1# dry great northern beans (white) cooked and drained or 3 - 15oz cans
2 - 4oz cans diced green chili pepper
4 c. chicken stock
3 c. cooked chicken (diced, shredded however you like it)
2 c. shredded monterey jack cheese
Sour cream

Directions:

You can cook this 2 ways. The 1st is to through all but the cheese and sour cream in a crock pot and let cook about 8 hrs. The 2nd is to through everything into a pot and cook until everything is heated through. Garnish with cheese and sour cream.

FYI:

I added the sour cream to the pot of chili. I added until I liked how it tasted

Enjoy

Wheat Thins Crackers

I normally don`t post recipes on here until I have actually tasted them but not this time. I was told by a friend that she had a GREAT recipe for homemade wheat thins. I was also told by someone else that these were wonderful. I finally got the recipe today and am baking them right now. As soon as I put the dough in the over it put off a wonderful smell. My house smells so good right now. They smell so good I thought I would just post the recipe now. I am also making a white chicken chili or something like that tonight for dinner. After we eat this evening if it is good I will post that recipe as well.

Wheat Thins Crackers

1 3/4 c. wheat flour
1 3/4 c. white flour
Mix together in a big bowl

In a blender blend:
1/3 c. oil
3/4 tsp. salt
1 c. water
Blend this for ATLEAST 1 minute!! This needs to be blended until the oil and water are combined really well.

Pour the water/oil in the same bowl as the flour and kneed until it is smooth.
You will need 2 cookie sheets to bake these. These don`t need to be greased.
Cut dough into 2 pieces. 1 piece for each cookie sheet.
Roll the dough out until it reaches the edges of the sheet. You want the dough VERY thin. About 1/8". I found it a little easier to use my hands/fingers.
When you are done rolling the dough out take a knife or something and SCORE the dough, NOT cut it, into the size of crackers you want. Then take a fork and poke each cracker so they don`t bubble up.
Season the dough with some kind of salt. Onion, garlic, regular salt what ever you like, use it!!
Bake 350 deg for 30-35 minutes until they are crispy.


My crackers actually just came out of the oven. I did learn a few things about making them. make sure they are thin enough!!! Some of mine were not thin enough and they were not very good. Also don't bake them on the bottom rack. They WILL burn and are not very tasty. I did not put enough salt on mine so next time I will add more. But over all they are pretty good.

Enjoy

Quick Mix

Here is the recipe for quick mix.

Quick Mix

4-1/4 C. All-Purpose Four
4-1/4 C. Whole Wheat Flour
1/3 C. Baking Powder
1 T. Salt
2 t. Cream of Tartar
1 t. Baking Soda
3/4 C. Dry Powdered Milk
2-1/4 C. Shortening

In a large bowl, sift together all dry ingredients, Blend well. Cut in shortening until evenly distributed (use the beater on your power mixer or a shortening knife). Put in a large airtight container. Label. Store in a cool, dry place. use within 10-12 weeks. Makes about 13 C. Quick Mix.

Enjoy

Oatmeal On the Go Bars

I have been so sick of cereal every morning for breakfast and so have my kids. I found this recipe on everydayfoodstorage last night that I thought looked good so I thought I would make it today. Can I tell you how EASY and GOOD these were. MY kids gobbled them all up. The recipe made 12 muffins and they were ALL gone. Cody my pickiest eater of them all ate 3 or 4 himself!! That should tell you something. This calls for something called quick mix. I will add the recipe for that later. What it is, is homemade bisquick. I didnt have time to make it so I will be trying that later. I will let you know how it turns out. If you try it before let me know what you think. This isnt the best picture of the oatmeal bar but it gives you a general idea of what to expect allthough mine turned out much lighter than that. This picture also shows an egg that was cooked in the sandwhich maker. Just spray the bottom of the maker, crack the egg in the maker, salt n pepper. Close the lid and cook for 2 minutes. Open the lid and spray the lid with non stick spray. Close the lid and flip the maker over so the top of the egg is now on top. Open the sandwich maker and put a plate over the egg and flip the sandwhich maker over so the egg is now on the plate. Every simple they they turn out great!!

Oatmeal On the Go Bars

1 3/4 c. quickmix or bisquick
3/4 c. oats
1/4 c. sugar
1/4 c. brown sugar
1 egg (2 Tbs. powdered egg + 1/4 c. water)
3 Tbs. powdered milk + 1 c. water
1 c. raisins
2 tsp. cinnimon

Mix all your ingredients in a bow until they are combined. Fill a sandwich maker 2/3 full with your batter and cook for about 2 minutes. If you do not have a sandwich maker you can make these into muffins by filling your muffin pan 2/3 full. Cook in a 350 deg. oven for 15-20 minutes.

These were really quick and great for those mornings that are crazy and hectic.

Enjoy

Drinkable Powdered Milk

I looked in the fridge this morning and noticed that we are almost out of milk. I didn't want to go buy more when we get paid tomorrow and I do all my grocery shopping then. So I decided to try this recipe for powdered milk. It actually didn't turn out that mad. There was a little too much vanilla for me so next time I will just start with a little less and add more if I feel it needs it. Sitting here just now I realized why there was TOO much vanilla & sugar for that matter. The recipe was for 1 gal. I made 1 liter. Now it makes since duh!!!

Drinkable Powdered Milk

1 gal container to store your milk in
1 gal of water
3 c. powdered milk
1 1/2 tsp. sugar
1 tsp. vanilla

Get a 1 gal container to put your milk in. Fill it 1/2 full of cold water. Add your powdered milk to the water and stir it with a wire wisk. It WILL be thick!! Add either the sugar, vanilla or both to the milk. Finish filling the container with water and stir. Put the lid on and place in your fridge for atleast 6 hours to let the flavor develop.

If your not sure if your family will drink this try doing 1/2 powdered milk 1/2 your normal milk.

I`m not a milk drinker at all but this wasnt bad even though I added enough sugar and vanilla for 1 gal and I only made 1 liter. I`m sure it would be even better made the correct way.

Enjoy

Magic Mix Pudding

For dessert I made magic mix pudding. Oh my this is to die for!!! This is a gotta have recipe. This smells and tastes like chocolate cake. I just cant tell you how good this is.

Magic Mix Pudding

1/2 c. sugar
1 c. magic mix
2-3 Tbs. cocoa (opt)
2 c. water
1 tsp. vanilla

Mix very well your magic mix, sugar and cocoa in a sauce pan. Add your water and stir until it starts to bubble. Add your vanilla, stir well. Cover and let cool.

Enjoy

Cheesy Baked Potato broccoli soup

For dinner tonight I made cheesy baked potato broccoli soup. I did make several modifications to it since I did not have all the ingredients. I will give you the recipe and below I will tell you what I did. They way I made it, it tasted like the canned broccoli cheese soup you can buy in a can that is expensive.

Cheesy Baked Potato Broccoli Soup

1 c. magic mix
1 1/2 c. water
3/4 c. sour cream
2-3 baked potatoes or microwave them
1 1/2 c. cheese
1 1/2 - 2 c. broccoli
a little salt n pepper
bacon bits to garnish

Put your magic mix and water in a pot and stir until it starts to thicken. Cut your potatoes into chunks like you would for potato soup. Cut up your broccoli into pieces. Add the rest of the ingredients into your pot. Cut your bacon into slices and cook it. Garnish your soup with it.

Here is how I did it. I didn't have any sour cream or bacon so I didn't use those. I HATE cooking with potatoes so I used my potato pearls instead. I just added..I`d say about 1/2 - 3/4 c. I add those to the water/magic mix. 2 of my kids don't like broccoli so instead of cutting it into chunks I just cut the very tops of them. So I just had little green dots in the soup. I also cut up a kielbasa sausage into little pieces and cooked them before I put them in. I mixed them into the soup. It was VERY good all though I kept adding milk because it was getting really thick.

Enjoy

Magic Mix

I have been reading on everydayfoodstorage.net about her magic mix. I didn't think twice about it. Today I was trying to decide what to make for dinner and the recipe I decided on used her magic mix. So I had to make it. I`m now on the magic mix band wagon. I love this stuff!! I made Magic Mix pudding. AWESOME!!! I have now made the magic mix and have it in a #10 can in my fridge.

MAGIC MIX

2 1/3 c. powdered milk
1 c. white flour
1 c. (2 sticks) margarine (real margarine NOT spread) OR butter @ room temp

Combine all ingredients in your mixer bowl. Start on low once mixed turn a little higher. Mix until it looks like corn meal. Keep in a #10 can with a lid in the fridge.

Enjoy

Best wheat bread ever

I made another new recipe today. I have to say it was so good. It truly tasted like store bought only better. When I watched the video of Crystel making this bread saying it tasted store bought I didnt believe her. So I tried it. I am now a believer.

WHEAT BREAD

1-1/4 c. warm water
1 Tbs. yeast
1/4 c. honey or 1/3 c. brown sugar (white works just as well)
2-3/4 c. wheat
1/4 c. wheat gluten (opt)
1 tsp. salt
2 Tbs. dry milk
1 Tbs. butter/margarine/oil
1 Tbs. vinegar
1/4 c. potato flakes NOT pearls (opt)

Sprinkle the yeast over the water & let it set for a few minutes. Mix all ingredients in order listed in a mixing bowl with dough hook 12-15 minutes. Let the dough rise until it is doubled, 1-1 ½ hours. Punch the dough down. Shape into a ball & roll it out on a floured counter into a rectangle no wider than you bread pan. Don’t roll it out real thin. Roll it up like a cinnamon roll. Pinch the seams together. Grease your pans & put the dough in the pan. Let rise until it has doubled. Bake 375° 20-30 minutes. If you have a glass pan cook at 350°.

FYI:
For the optional ingredients they ARE optional but make all the difference. They help to make the bread fluffier and lighter. I will make a post about dough enhancers and gluten in the next few days. If you cant add all of them add what you can. This truly tastes like store bought only better.

I like this bread so much I have decided to start making this bread and not buy bread from the store any more.

Enjoy

Powdered milk conversion chart

I dont have much time tonight to post but I just wanted to give you a link for a powdered milk conversion chart thanks to http://www.everydayfoodstorage.net. I hate it when I am making something and want to use powdered milk instead of regular milk. I never know how much water/powdered milk to use. Then it takes me so long to figure it out that I wonder why I waisted the time instead of putting that 1/4c. of milk in. This chart is wonderful. It tells you how much water and powdered milk to use for your most common used measurments. It also tells you how to make your own sweetened condensed milk, evaporate milk and buttermilk. Its wonderful. Here is the link to her website so you can print the conversion chart and keep it on your fridge. http://everydayfoodstorage.net/handouts/milk-conversion-charts.pdf My kids are asking me to come outside so I need to get off here.

Enjoy

Laundry soap

I am always trying to find ways to save money. But then who isn't these days. I have heard for a while now about people making their own laundry soap. They have said that this soap gets their clothes cleaner than with store bought soap. It is also really good for people with allergies to perfumes. This has no perfume. I`ve been wanting to try it but just haven't gotten around to it. I finally decided that I am going to do it. I got the recipe yesterday and I am going to buy the ingredients on Friday. Well maybe today I need to go buy some milk. I guess we will have to see what I feel like doing. Ok so here is the recipe. I was told you can buy all the ingredients at WINCO.

HOMEMADE LAUNDRY SOAP

1/3 bar Fels Naptha soap (has a strong smell may want to keep in garage away from things)
1/2 c. borax powder
1/2 c. arm & hammer washing soda

Grate (with your grater) 1/3 of the bar of Fels Naptha soap into a sauce pan.
Add 6 c. water.
Heat until the soap melts.
Add soda and borax.
Stir until dissolved

You need either a 5 or 7 gal bucket (I`ll give more info at the end)
Pour 4 c. hot tap water in the bucket
Add your soap mixture to the bucket and stir
Add 22c. hot tap water and stir to combined.
Let this cool and set up for 24 hours.

This will have the consistency of...snot when it is done. It also has the color of it as well. That is what I am told.
This takes 20-30 minutes to make.
Use about 1 cup for each load. This is OK to use on front loaders.

Ok the lady I got recipe from said that she triples the batch that way she only has to grate the soap 1 time rather than having to try to grate 1/2 of the bar. When she does a triple batch she uses a 7 gal bucket to put it in. It almost fills the bucket when she is done. She also uses a canning pot so it holds it all.

For all the ingredients it costs around $8. The only thing you have to buy every time is the Fels Naptha soap. Everything else you will be able to use for several batches.

To get a year supply of this soap wont cost a whole lot. Even to store it made wont take up as much room as all those bottles of store bought stuff. Or if you just have the ingredients on hand and make it as you need it, your talking about almost no space at all. Have fun with this and let me know what you think. I`ll re post in a few days after I have made mine and have used it.

Enjoy

Beans

So I am totally excited today. I can now say I officially have my year supply of beans. Well at least my pinto beans that is. I also have a year supply of a mixed bean. That is not on my list to store but it will give me more of a variety. It feels so great to be able to go to my list of what I need to store and be able to mark off something that I have completely done.

I received an email from a friend of mine who had some great info pertaining to food storage. Someone took the time to get a year supply for 1 person. They set it up on a shelf and took a picture of it to show what a year supply actually looks like. This was the minimum that we are told to store. It really opened my eyes. I have decided that I want to store more than a year supply for my family. As for my pinto beans I can say that I have a 2 year minimum supply. Looking at the 50lb bag I have though...its kind of a scary thought that for my family of 6 that is what we have for 2 years. Here is the links that she sent me. This 1st one is a site that shows you how to build shelves for rotating cans. http://www.jaycehall.com/2008/03/08/weekend-storage-project/

I love my shelf reliance shelf but know who expensive they are. If you dont have the money this is a good alternative.

The 2nd link is a you tube link that just has some good ideas for how to store food if you have limited space. http://www.jaycehall.com/2008/03/08/weekend-storage-project/

I have a recipe for some really good bread. My family just loves it.

CINNAMON OATMEAL RAISIN BREAD

This makes a 1 1/2 lb loaf
10 oz (1 1/4 c.) warm milk ( I use powdered milk)
3 c. flour (I do 1/2 wheat 1/2 white flour)
3/4 c. oats ( I just throw some in)
4Tbs brown sugar packed
1 1/2 tsp salt
3 tsp cinnamon
2 TBS butter/margarine
2 1/4 tsp active dry yeast
1/2 c. raisins (my oldest 2 kids dont like raisins so I dont add them)

Add ingredients in bread machine pan as listed MINUS the raisins. Put on what ever settings you prefer. I normally take the bread out about 15 minutes before it is done. It is still cooked its just not crispy on the crust. IF you add raisins do it AFTER the kneading period is done!! If you are not around to add them you can do it when you add the other ingredients but put them around the edge of the pan and make sure they are NOT in the water & away from the yeast. They will soak up too much of the water and make a poor loaf of bread.

This is so good my kids just cant get enough of it when I make it. Its also a good food storage recipe.

Enjoy

More recipes

Tonight I made pizza pockets and bread sticks. They really were quite good. My husband was at his Aunt and Uncles house a few weeks ago and they each made their own homemade ice cream. He had so much fun he did it with us this evening. I will include the recipe as well.

BREAD STICKS & PIZZA DOUGH

FYI Make this is your mixer, make sure you use your bread blade
2 1/2 c. med hot water
2 Tbs yeast.
Drizzle the yeast on top of the water and let it dissolve. While you are waiting for it to dissolve turn your oven to 350 deg. Take a cookie sheet and put 1 stick of butter on it. Put it in the oven while it is preheating so the butter will melt.

After the yeast is dissolved add
2 Tbs sugar
1 tsp salt
3 Tbs oil
mix

Slowly add
6 c. flour (1/2 wheat, 1/2 flour or you can do all of one or the other)

For Bread sticks sprinkle garlic powder on the top.

When this is done take out your cookie sheet and put the dough directly onto the cookie sheet. Use your fingers to spread the dough to cover the whole pan.
Let the dough rise for 5-10 minutes.
Bake 350 degs for 10-12 minutes. For the pizza cook for about 7 minutes BEFORE you put your toppings on. After you put your toppings on cook until your toppings are cooked.

1 thing I learned with this tonight is it makes a LOT!!! If you are making both the pizza and the bread sticks this recipe will make enough for both. So just split the dough in 1/2 and put it in 2 pans.

I made a different kind of pizza for dinner. You really could use this dough for it as well. Just split the dough in 1/2, make your bread sticks with 1/2 and take the remaining dough and make small balls. Roll the balls out into 5-6" circles. On 1/2 of the dough put your pizza sauce and any toppings you would normally put on pizza. fold the other 1/2 over top and seal the edges. Brush the tops with egg if you want. Bake at 350 for 15-20 minutes.

Ok now for the fun part of tonight.

ICE CREAM!!!

You need several things for it. You need: small containers that have screw lids (enough so you have 1 for each person), rock salt, ice cubes (a lot of them, we`ll get a back of ice next time) gallon size plastic bags, 2% milk and any toppings you like for ice cream.

Fill your containers with 3/4 c or so of milk, add your toppings. Screw the lid on TIGHT.

Put ice in the plastic bags along with rock salt. Put your containers on that and then add more ice and rock salt. Get ready to shake!! Shake your ice cream for about 1/2 hr or until the ice cream is icy.

ENJOY!!

Sweet 'n' sour meatballs & Chocolate milkshake

So last night I decided to try 2 recipes from Everyday food storage. For dinner I made sweet 'n' sour meatballs. These were so good. I have VERY picky eaters so I didnt put all the meatballs in the sauce. But my 2 yr old loved it with the sauce. Here it goes...

Sweet 'n' sour meatballs

MEATBALLS
2# ground beef (you could use ground turkey or chicken)
1/2 c. oats
1 egg (2 Tbs. egg powder & 1/4 c. water
2 tsp. salt
1/2 tsp garlic powder

Mix all together. Roll into balls. You can either bake these in the over or you can cook them in a skillet with 2 or 3 Tbs butter.

SAUCE
1 can 20 oz pineapple chunks with juice
1/3 c. vinegar
6 Tbs sugar
1 Tbs soy sauce
3 Tbs corn starch mixed into 1/3 c. water

Cook in skillet until sauce is think.
Optional:
cut 2 green peppers into strips and add to the sauce. Simmer 5 minutes.
3 tomatoes cut into wedges. Stir into sauce and serve immediately.

Add your meatballs and enjoy.


For dessert I made chocolate milkshakes with OUT any ice cream

CHOCOLATE MILKSHAKES

1/2 c. water
3/4 c. powdered milk
1/3 c. chocolate powder (I wasnt sure what this was so I used nesquick)
2 c. ice
layer in a blender as listed. Blend until smooth.
Opt:
2 scoops of peanut butter.

My kids loved this. I did not add enough ice so it was a little watery. I promise you wont taste the powdered milk. I had to make the milk before hand so the kids didnt know what it was. I just quickly added the milk they didnt know any difference.

I have a few other recipes that I will post. I have not tried them yet but will do that before I post on here. Later this week I hope to try them. My 8 yr old is dying for me to make the home made hot pockets.

Jamie

Chocolate chip cookies

So I am still trying to figure out how to have a section for recipes. No luck yet but I`ll figure something out. Anyways I made chocolate chip cookies today. They turned out surprisingly good. I am NOT telling my kids what is in them. They do know that there is wheat but that is it. I got this recipe from http://everydayfoodstorage.net

Chocolate chip cookies

1/2 c. cooked white beans (I`ll tell you at the end how to do this if you dont know how)
1 c. brown sugar
mix together

4 eggs (1/4c. egg powder & 1/2c. water)
1 tsp. vanilla
add to the sugar/beans

2 1/4 c. finely ground wheat
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
shift together in a bowl.
add to beans. Stir until well blended.

2 c. chocolate chips
Opt. handful oats

Cover and refrigerate for 1 hour.
Bake 350 10-15 minutes

My kids loved these cookies. I didnt have my wheat grinder on the finest setting, I thought I did, so the wheat had TINY chunks so I just added some oats in case my kids asked what it was. Then I could tell them that it was oats. The last cookies I put in the oven I forgot about. They were in about 5 minutes too long but they were still soft. Not burnt at all. These are very soft cookies. With all the wheat I would have thought they would have been a heavy cookie but they werent. When I had my friend try them the 1st thing she said was they were soft.

You`ll have to try these. You dont taste the beans at all. Let me know what you think.

Enjoy
Jamie

I`m really motivated right now...

Ok so I am really motivated right now. I have been for the last few months now. I am so excited to get my year supply of food storage. Just in the last few weeks I purchased a shelf reliance food rotation system. I love it, it is the best thing ever. I will post pictures of it later when I have batteries for my camera.

I have been doing a lot of searching on the internet on food storage and recipes to use my food storage with. I have found a lot of great stuff. I have decided to start using my blog as a place to keep my research and to share the information I have found. I will also share recipes that my family enjoys. One thing I have I learned is to not to mention you are making something different. I made some REALLY good bread and I told my 11 yr old that I used powdered milk in it. She, after eating it and liking it, tells me that it did taste different from other times I had eaten it. Ok so I have learned my lesson.

Along with sharing my research and recipes I will also post links to site I think are wonderful.

Getting your year supply doesn't have to be scary or overwhelming. I found a wonderful website called food storage made easy. http://foodstoragemadeeasy.net/ This website breaks it down for you. It helps you to get a 3 month supply. When you go to their website click on the tutorial link. It will tell you more about their site and what it is all about. I like it that they break it down to what they call baby steps. Its wonderful. Hopefully you love it as much as I do.

From food storage made easy`s website I found another website that helps you to use your food storage in a way that your family wont know. They site is called every day food storage. http://everydayfoodstorage.net/ She had some great idea and recipes. I have tried a couple of them. I will post the recipes that I liked. She has videos showing her making things. Yet again just another great website.

I am fairly new to blogging so I will work on finding a way to make a tab or something will all my links and recipes so they are easy to find.

My kids are calling me and I also want to go make some cookies with beans. I will let you know how they turn out.