Monday, February 23, 2009

Taco Bowls

Home Made Taco Bowl. I LOVE these!

Press a flour tortilla into a lightly sprayed baking bowl, place on cookie sheet

Bake @375 for 15-20 min, or until golden brown. Pop out of bowl and cool on rack
Fill Taco Bowl with all your favorites. 

I like to just make vegetarian ones and use black beans and corn mixture, lettuce, cheese, tomato, olives, avocado, & sour cream

Chicken Pot Pie's

Chicken Pot Pie


1 Home made Pie crust
1 Egg for crust
4 chicken breast halves or 2 C left over cooked chicken
Salt / Pepper
1 T Butter
¼ C butter
½ C Flour
2 C Heavy Cream
2 T Chicken Stock
½ T minced Garlic
¼ small yellow onion, minced
½ C Frozen Peas, cooked
½ C Chopped Celery, cooked
½ C Chopped Carrots, cooked
Pinch fresh nutmeg

Par bake bottom crust- Top crust will be strips


Cooked Chicken – chop in pieces
In saucepan, melt butter and then slowly add flour- light roux color
Slowly add cream and keep stirring. Add chicken base, garlic and onion and stir until thickened. Add peas, carrots, celery, nutmeg, cut up chicken and remove from heat.
Fill pie shell- add strips- brush with egg
Bake 350 until crust is done

I like to make this recpie into little pot pies. Here are some pictures of the process.

Saturday, February 21, 2009

Make your own trail mix

I love to make homemade trail mix and keep it in a clear jar on the counter. It helps curve snack attacks, and keeps James happy when dinner is not quite ready yet!

The best thing about it is you can use what you find on sale and mix it together and there you go!

Here is what I like:
raisins or crasins
dried aprocots, apples, dates or anykind you find on sale
almonds, peanuts, and or cashews
spoon sized shredded wheat or any othe cereal
M&M's ( chocolate chips or Carob chips)
Pumpkin Seeds

Mini Meat loaves

This idea came from the magazine Kraft Food & Family. I subscribe to their quarterly magazine and it’s FREE! It has great easy recipes with lots and lots of pictures (every recipe book needs pictures!) They do advertise using almost all Kraft products, but I just use whatever I’ve got at home already.

Mini Meatloaf Recipe:

Favorite Meatloaf recipe
bbq sauce
salt & pepper
cheese - cheddar, or something stronger would be yum
(Source: Makeandtakes)
Spray your muffin tin with cooking spray. Place in a handful of prepared meatloaf into each muffin tin. Press your thumb into each meatloaf ball, making a space for toppings. Squirt a dollap of bbq sauce into the space and salt and pepper. Bake in a pre-heated 375* oven for 30 minutes or until cooked through (160F). Add your favorite cheese and bake for another 5 or so minutes.

Friday, February 20, 2009

Pumpkin Muffins


2 1/2 cups all-purpose flour
2 cups sugar
1 t pumpkin pie spice
1 t baking soda
1/2 t salt
2 eggs
1 cup canned or cooked pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples

1/4 cup sugar
2 T all-purpose flour
1/2 t ground cinnamon
4 t cold butter or margarine

In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

Tomato Basil Soup

This is Amazing- truly


4 Cups Canned Whole Tomatoes- use fresh garden ones too!
4 Cups Unsalted Tomatoe Juice
12-14 Fresh Basil Leaves (fresh is what makes it but it's fine with dried. Use 3 T)
1 Cup Heavy Whipping Cream- or Plain Yogurt if your watching the calories
1/2 Cup Unsalted Butter
And I add 1 can artichoke hearts- chopped

Puree tomatoes and basil
Put all ingredients in slow cooker about 4 hours

Top with Homemade Croutons and Parmesan Cheese
*We dip the homemade rolls in it, ohhhhh

I have this on my food storage list but it's one of those that I stock up on the the things that are no perishable but rely on the grocery store for the rest. So this would not be my full proof FS meal.

Fruit Balls "Ballie Balls"

A great way to get all your fiber in! These are an all time favorite of mine from Aunt Marian. She made them up, and she's Italian so no recipe. Just a little of this and a little of that! But here is how I make them, and it's very easy to do your own thing with these.

Dried Fruits:
1/2 Cup of each, and chop in food processor

Place all chopped fruit in a bowl and add
1 Cup Peanut Butter (I use the crunchy)

Add In's if desired
Oat bran
Powder Fiber

Mix all together and roll into balls. Then roll into coconut or chopped nuts. Or leave it alone. What ever! I prefer the coconut because then it becomes a little dessert for me!

Keep covered and store in fridge.

I'll get a picture of these soon!

Thursday, February 19, 2009

Oat Flour Cut Out Cookies

Here is one I came up with: let me know if you like it.


1/3 C Crisco
1/3 C Butter
1 C Sugar
2 Eggs
1t. Vanilla
1T Milk
1 C Cake Flour
2 1/2-3 C Oat Flour
2 T Baking Powder
1 t Salt


Cream your fat and Sugar until creamy. Add in the Vanilla and Eggs (one at a time) and Milk.
Combine all dry ingredients omitting about 3/4 C of the Oat Flour. 
Sift dry ingredients with your whisk then slowly add to the wet ingredients. 
Now if needed add the 3/4 C oat flour your omitted slowly until you get the desired consistency. I like it to be fairly sticky still. You definitely do NOT want to over flour these, they are already drier because of the oats. 
Then dump it out onto Saran wrap, fold up and put in fridge for 30 min. 
Roll out- Cut shape- Bake 350 6 min. 

These will be different from what you are used to in a sugar cookie- dryer, flakier, but good flavor!
Frost and it will be even yummier. 

Note: 1 1/4 Cup Oats after you grind it will equal 1 C Oat Flour

Flour Substitutes

To make a standard recipe free of white flour, substitute one of the follow:

1- 3/8 cups barley flour for 1 cup white flour
1 cup corn flour for 1 cup white flour
7/8 cup corn meal for each cup white flour
3/8 cup potato flour for 1 cup of white flour
7/8 cup rice flour for each cup of white flour
1 cup rye meal for 1 cup white flour
1-1/2 cups ground rolled oats or 1 cup oat flour for 1 cup white flour
1 cup whole wheat flour for 1 cup white flour.

1 cup of wheat flour equals...
7/8 cup amaranth
7/8 cup garbanzo bean
7/8 cup chickpea (garbanzo)
3/4 cup corn flour
1 cup cornmeal
3/4 cup millet flour
3/4 cup oat flour
5/8 cup potato flour
3/4 cup potato starch
7/8 cup rice flour
3/4 cup soy flour

Important - Always use a double portion of baking powder with dark flour. Recipes when converting a white flour recipe to a dark flour. Average use is 2.5 tsp. baking powder to each cut of flour.

Substitution of various flour for white flour recipes gives new and exciting flavors. Corn flour thickens sauces better than cornstarch and may be used in the same proportions as white flour. It also combines well with other flours in making muffins

Oat Flour

Oat flour tends to make the mixture pasty or gummy, almost a glue-like texture. Using only oat flour would not work as a white flour substitution for that reason.
Mixing oat flour with rice flour, though, works quite well since their characteristics offset each other.

ice Flour

Rice flour tends to make the mixture more granular, loose or grainy in texture. This nicely offsets the nature of oat flour when the two are used in combination, making the result a quite acceptable substitute for white flour.

I also read that short grain is what you want to use for baking. Long grain use for breading, sauces and as a thickner but NOT for baking.
And rice flour in cookies will make for a crunchier cookie!

Buckwheat Flour

Despite its name, buckwheat flour has no wheat or gluten in it. It will work the same as white or lite wheat flour in theory, but in practice has such a strong, unique flavor to it that a little of it in any mixture goes a long way.
Of course, if you absolutely love the taste of buckwheat, you could certainly use it as a one to one substitute for white flour.

We add buckwheat to stabilize the other flours and add a touch of that unique flavor to the mixture.

Flax Seed

Ground up flax seed doesn't hold together well enough to be a main ingredient in a flour substitution, but it works well as a minor ingredient.
Flax seed adds in a nice texture and taste to whatever you're baking, and of course comes with numerous nutritional benefits.

Tuesday, February 17, 2009

No Regrets Chocolate Cake!


1 3/4 C All-Purp Flour
1 3/4 C Packed Light Brown Sugar
3/4 C Cocoa Powder
1 1/2 t. Baking Soda
1 1/2 t. Baking Powder
1/4 t. Salt
1 1/4 C Reduced- fat buttermilk (add 1T vinegar to low-fat milk, let sit 10min. for buttermilk sub)
3 Large Egg Whites
4 T Light Margarine, melted
1 1/2 t Vanilla
1 C Boiling Water
1 T Confectioner's Sugar

Preheat Oven to 350
Lightly coat a 9x12 baking pan
In a large Bowl, combine first 6 ingredients (flour through salt)
Mix well with a fork to break up brown sugar. Set aside

In a large mixing bowl, combine buttermilk, egg whites, melted margarine and vanilla. Mix on low speed until blended. Gradually beat in boiling water (temper so it doesn't scramble eggs)
Then slowly add flour mixture and, again, mix on low speed until blended.

Pour batter into prepared pan
Bake 25 min. or until toothpick comes out clean
Cool and dust with confectioners sugar

1/2 of the cake has:
245 calories
3g Fat
50g Carbs
2g Fiber

* I actually used whole wheat flour to up the fiber and it turned out great!

Challah Bread

Heavenly, Seriously

2 medium loaves 

1 cup luke warm water
1/4 cup honey
1 package active dry yeast
1 cup bread flour

1/4 cup olive oil
1 whole egg
4 egg yolks
1 1/2 teaspoons kosher salt (it's fine to use a different salt)
2/3 cup sugar
2 1/2-3 cups bread flour
1 egg
1 tablespoon water

poppy seed or sesame seed or cinnamon sugar or cheese (optional)

1 In a large mixing bowl, stir together the water, honey and yeast.
2 Let stand for 5 minutes.
3 Stir in 1 cup bread flour, and cover with a towel.
4 let stand for 30 minutes.
5 Stir in the olive oil, whole egg, and egg yolks until very well mixed.
6 Add the salt, sugar, and the rest of the flour.
7 You should have a sticky dough Pour dough out onto a well floured surface and knead, adding flour as you need it, for 10 minutes.
8 Place dough in a large greased mixing bowl and let rise for 1 hour.
9 Place dough in the refrigerater and let rise over night or at least 6 hours.
10 Turn dough out on a corn mealed surface and cut it into two proportional pieces.
11 Cut and braid the two dough balls, place in two loaf pans or form the Jewish circle with them.
12 Let dough rise for 1 hour and preheat your oven to 375F.
13 Beat 1 egg with the tablespoon of water and brush the doughs with the egg wash TWICE.
14 Sprinkle with poppy seeds, sesame seeds, or cinnamon sugar, optional.
15 Bake for 30 to 40 minutes, you may have to cover the breads with foil to stop them from browning to much after 15 or 20 minutes.
16 Remove the breads from the oven and either place them in plastic bags to get a soft crust or place them on wire racks until cooled completely before storing for a crisp crust (I personally don't wait for either and just eat it right out of the oven).

18**Ifyou would like a cheesey challah bread, just sprinkle on your favorite cheese in the last 2 minutes of baking ENJOY!

All Purpose Bread Recipe

I use this one of my rolls, pizza dough, cinnamon rolls and pan loafs. It's full proof for me.

Put Dry ingredients in bowl with paddle attachment
3 Cups Bread Flour
2t. Salt
1/2 C Sugar
1 T. Yeast

1 Egg
1/2 Cup Oil
2 1/2 C Hot water (100 degrees)
Mix on low speed until blended

Let sit five minutes
Switch to dough hook

5 C. Bread Flour
*May need to add more depending on humidity that day

*To make Whole Wheat Bread Just follow same process just with Whole Wheat Flour. Just Add the Last 5 Cups of Flour one at a time as Whole Wheat has more Gluten and will sometimes not need as much into a recipe


I made this today, it is the recipe above just all Whole Wheat. It turns out beautiful, not heavy at all.

* If you want to just add a few cups of whole wheat to this bread recipe, here are the directions. It is again, super easy and yummy.

Put Dry ingredients in bowl with paddle attachment

2 Cups Whole Wheat Flour
1 C Bread Flour
2t. Salt
1/2 C Sugar
1 T. Yeast

1 Egg
1/2 Cup Oil
2 1/2 C Hot water (100 degrees)
Mix on low speed until blended

Switch to dough hook

2 C. Whole Wheat flour and 2 C Bread Flour
Also you will need 1 C. of the regular bread flour to add in if necessary, depending on humidity that day you might need more or less.

Easy Granola

5 C. 6 Grain Mix
3/4 C. Brown Sugar
1/2 t. Salt
Cinnamon if desired

1/3 C. Honey
1/4 C. Oil
1 t. Vanilla or desired flavoring

Heat Liquids until bubbly and pour over dry mix, Blend well
Pour into greased cookie sheet
Bake 376 15-20 min. Stir once or twice while baking.
Take out and let it set before storing, it will harden up once it cools off.

Add-in's - I like to add dried cranberries, flax seed, sliced almonds, and sunflower seeds or pumpkin seeds.

Sunday, February 15, 2009

Creamy Crockpot chicken soft tacos

(Pic source: Whats for Dinner)
Love this for a quick meal using food storage ingredients!

4 boneless skinless chicken breasts
1 jar Salsa, we like La vicoria for this
*1 can black beans,
*1 can fireroasted diced tomatoes

Put in crockpot for 6 hours or till chicken can be shredded with two forks.
Last 20 minutes of cooking, add 1 cup sour cream.

Fill tortillas with mixture add cheese and enjoy!

Crock Pot Hawaiian Haystacks

Classic Crock Pot recipe that uses food storage and anything left in your fridge!

2 cans chicken (or 10-12 frozen chicken tenders)
1 cup chicken broth
2 cans cream of Chicken soup
1 can evaporated milk
*grated carrot, diced celery

Put all ing on low for 6-8 hours ( or less)
Pour cooked mixture over rice.
Toppings: diced tomatoes, raisins, nuts, coconut, pinnapple, veggies, chowmein noodles etc

Monday, February 9, 2009

Best Whole Wheat Waffles

These are wonderful, they freeze beautifully! I made the mix ahead of time, then added the wet ingredients. You can double the recipe and freeze them for the week! We love these!

Money Saving Mom's Favorite Whole-Wheat Waffles
(Makes approximately 6-8 waffles.)
1 3/4 cup whole wheat flour
2 Tablespoons sugar
1 Tablespoon baking powder
2 eggs
1 3/4 cup milk (I usually use half milk, half water--unless I have a lot of excess milk to use up!)
1/2 cup oil or melted butter (I usually use half oil, half applesauce. You can use all applesauce, but we don't think they turn out quite as well that way. I've also substituted other pureed fruits and veggies and those work as well. So long as you do half oil/half puree, it doesn't make much difference.)
1 teaspoon vanilla (optional)
Mix all ingredients, and pour into hot waffle pan!

Wednesday, February 4, 2009

Crock Pot Lasagna

(source: Tammy's Recipes)
Slow Cooker Lasagna
* 8 lasagna noodles, uncooked
* 1 lb. ground beef
* 1 tsp. Italian Seasoning
* 28 oz. jar spaghetti sauce
* 1/3 cup water
* 4 oz. can mushrooms
* 15 oz. ricotta or 24 oz. cottage cheese
* 2 cups shredded mozzarella cheese

1. Break noodles. Place half in bottom of greased slow cooker.

2. Brown ground beef. Drain. Stir in Italian seasoning. Spread half over noodles in slow cooker.

3. Layer half of sauce and water, half of mushrooms, half of ricotta or cottage cheese and half of mozzarella cheese over beef. Repeat layers.

4. Cover. Cook on low for 5 hours. (You can also double these ingredients and make 3 layers.)

Monday, February 2, 2009

Make it yourself!

Make your own Sweetened Condensed Milk: (14 oz. can)

1/2 C. Hot Water
1 C. Dry Powdered Milk
1 C. Sugar
1 T. Butter
Blend VERY WELL in blender.

Make your own Evaporated Milk: (12 oz. Can)

1-1/2 C. Water
1/2 C. + 1 T. Dry
Powdered Milk
in blender.

Make your own Buttermilk:

Add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes.

For Powder Milk Conversion chart see home page