A Clamp On Table Chair

 This will come in handy of you have any babies or toddlers in your household. This Evolur Clamp-On Comfort Table Chair is very easy to install. You clamp the tray on and then lock it securely onto your table edge. I am a grandma and this is a great way to feed my grand kids without having to have a high chair taking up room. Plus, they like eating at the table with us. 

The Evolur clamp-on comfort table chair is easy to take with you on trips. It has a travel bag that it can go into and take along on trips or to holiday meals. It folds up compactly. Easy to travel with and easy to clean. The tray can be removed and is dishwasher safe. 

With the holidays coming up , I think this is the perfect item to have. This will make meal time more enjoyable and keep the stress of feeding your toddler to a minimum. Every family that has a baby that can sit or a toddler needs one of these.

Food Storage Recipe - Quick Chicken Pot Sticker Soup

 I usually get everything for this from the dollar tree, but this time I just got the chicken pot stickers. 

Still a low cost and yummy soup.

NEED

• 1 tablespoon sesame oil

• 1 onion, chopped

• 2 cloves minced garlic

• 2 (32 ounce) cartons chicken broth, I used 1 carton and 1 carton of water for this one , because I only had 1 carton of broth.
  

• 2 green onions, chopped

• salt and pepper to taste

• 2 packages of frozen Chicken pot stickers from dollar tree
  

• 1 (12 ounce) package frozen stir-fry vegetables

  I also had a handful of mushrooms that I sliced up and added to this. 
  

   
  

Put some of the sesame oil in a hot Soup Pot .

Place the chopped onion and minced garlic and cook up until fragrant. Let the onion turn translucent. 

Pour in the  broth , water, green onion , and 1 tablespoon sesame oil.

Bring this to a boil and season it with salt and pepper.

Reduce the heat and add the pot stickers and stir - fry vegetables. 

Cook until the pot stickers float. 

 

Food Storage Recipe - White Chicken Chili

Creamy and Hearty White Chicken Chili

 2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts, diced (I have also used can chicken , too)
2 cans (15 oz each) white beans, drained and rinsed
1 can (4 oz) diced green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon oregano
4 cups chicken broth
1 cup corn (fresh or frozen)
Salt and pepper to taste
1/2 cup sour cream
1/4 cup fresh cilantro, chopped
Lime wedges for serving

Directions:

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

 Stir in the minced garlic and cook for an additional minute until fragrant. 

Add the diced chicken to the pot and cook until browned on all sides, about 5-7 minutes. 

Stir in the white beans, diced green chilies, cumin, chili powder, oregano, and chicken broth.

 Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes. 

 
Add the corn and season with salt and pepper to taste. Continue to simmer for another 10 minutes. 

Remove the pot from heat and stir in the sour cream until well combined. 

Serve the chili hot, garnished with fresh cilantro and lime wedges on the side. 

Food Storage Recipe - Herb and Garlic Cream Cheese

 This is a simple but tasty recipe. Perfect to make for any holiday meals or parties coming up. Or just to make for a snack. Spread this on crackers or bread.

NEED

1 package of softened cream cheese

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon dill

1 teaspoon parsley 

1 teaspoon chives

Add all of the items into a bowl. 

Beat all together with an electric hand mixer until fully incorporated, a couple of minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

 

National Preparedness Month

September is National Preparedness Month!

You should be prepping every single month, but if you are just finding out about this than this is as good as time as any to get your family prepared for any type of an emergency.

Even if all you do right now is get prepared for some kind of natural disaster, it is better than nothing.

Share this with all of your friends and family. 

 

 

 

 

 

Food Storage Recipe - Homemade Herb Crackers

 Herb Crackers

 

NEED

 

1 1/2 cups all-purpose flour (or whole wheat flour for a heartier texture)

 

1/2 tsp baking powder

 

1/2 tsp salt

 

2 tbsp olive oil (or melted coconut oil)

 

1/2 cup water (add a little more if needed)

 

1 tsp garlic powder (optional)

 

1 tsp dried herbs (rosemary, thyme, oregano, or parsley)

 

Sea salt for sprinkling

 

Preheat oven to 350°F.

 

 Line a baking tray with parchment paper.

 

 In a Large mixing bowl, combine flour, baking powder, salt, garlic powder, and herbs.

 

Stir in olive oil and water. Mix until a dough forms (not sticky, just smooth).

 

 On a lightly floured surface, roll the dough thin (about 2–3 mm).

 

 Use a knife or pizza cutter to cut into squares or rectangles.

 

 Place on the baking tray.

 

 Brush lightly with olive oil and sprinkle with sea salt + extra herbs.

 

Bake for 12–15 minutes, or until golden and crispy. Keep an eye on them to avoid burning.

 

Cool completely before storing in an airtight container.

 

 

 

 

Food Storage Recipe - Baked Pumpkin Donuts

 I get my pumpkin puree cans at a local discount store for 89 cents a can!! Have a stockpile of them in my pantry. You can make a lot of different things using it. Today I got up VERY early to make some of these pumpkin donuts before it got too hot. 

Baked Pumpkin Donuts

NEED -

For the donuts:

2 cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

2 tsp ground cinnamon

1 tsp pumpkin pie spice

¾ cup light brown sugar (packed)

½ cup granulated sugar

½ cup unsalted butter (melted and slightly cooled)

2 large eggs (room temperature)

15 oz pumpkin puree

For the cinnamon sugar coating:

¾ cup granulated sugar

2 tsp ground cinnamon

½ cup unsalted butter (melted, optional for dipping)

Instructions:

Preheat your oven to 350°F

. Grease a donut tin with nonstick spray and set aside.

In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.

In a medium bowl, whisk together brown sugar, granulated sugar, and melted butter until combined. Add the eggs and whisk well. Stir in the pumpkin puree until smooth.

Pour the wet ingredients into the dry ingredients and mix just until no flour pockets remain. Do not overmix.

Spoon or pipe the batter into the prepared donut tin, filling each cavity about ¾ full.

Bake for 12–14 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.

Let donuts cool in the pan for 2 minutes, then carefully remove.

In a small bowl, whisk together the cinnamon and sugar for coating.

While the donuts are still warm, dip each in the cinnamon sugar mixture to coat. For a more indulgent treat, first dip in melted butter, then coat with cinnamon sugar.

Place on a wire rack and serve immediately for best texture and flavor.

Storage Tips:

Room Temp: Store in an airtight container for up to 3 days.

Fridge: Keeps for up to 1 week, though texture may change.

Freezer: Freeze up to 1 month. Thaw overnight in the fridge before serving.

Hobo Stew In A Dutch Oven

1 lb ground beef

 

1 cup chopped onion

 

1 (28 oz) can maple cured bacon baked beans, undrained (or any beans you love)

 

3 to 4 medium red potatoes, diced

 

1 cup chopped carrots (optional but recommended)

 

1 tsp garlic powder

 

Salt and pepper, to taste

 

1 cup water or beef broth (adjust for desired consistency)

In a Dutch oven, brown the ground beef with chopped onion over medium heat until the meat is no longer pink and the onions are tender. Drain excess grease very well.

 

Add diced potatoes (and carrots, if using), baked beans, garlic powder, salt, pepper, and water or broth.

 

Stir everything together, bring to a boil, then reduce heat to a simmer.

 

Cover and cook for 25–30 minutes, or until the potatoes and carrots are tender and the stew has thickened.

 

Taste and adjust seasoning if needed.

 

Serve hot with cornbread, crackers, or crusty bread on the side.

Easy Beef Stroganofff

 An easy and yummy dish.

NEED

8 oz uncooked wide egg noodles

1 pound ground beef

1/2 cup of diced onion

2 tablespoon flour

1/2 cup of water 

1 (4 ounce) can of mushroom pieces

1 cup  sour cream

Cook the noodles as the directions say to cook them on the package. Drain and set aside.

In a large skillet brown the ground beef and onions until cooked through.

Drain the grease off of the beef . 

Stir in the flour and add the water and mushrooms.

Stir until it becomes thick.

Reduce the heat and stir in the sour cream. 

Add salt and pepper to taste.

Serve over the noodles.

 

 

 

 

 

 

 

 

 

 

Creamy Chicken Pot Pie Orzo

• 2 boneless, skinless chicken breasts, cooked and diced

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• Salt and black pepper, to taste

• 8 ounces orzo pasta

• 2 celery stalks, finely diced

• 2 carrots, finely diced

• ½ yellow onion, finely diced

• 5 tablespoons butter

• 2 tablespoons olive oil

• 2 cups chicken broth

• ½ cup heavy whipping cream

• 1 teaspoon chicken bouillon powder

• ⅓ cup all-purpose flour

 

Prepare the orzo according to the package directions. Drain and set aside.

Sprinkle the chicken breasts with onion powder, garlic powder, paprika, salt, and pepper. Drizzle a little olive oil in a skillet over medium-high heat, then cook the chicken until fully cooked . Dice into bite-sized pieces.

In a large skillet over medium-high heat, melt the butter with the olive oil. Add the diced onion, carrots, and celery. Cook for 4–5 minutes, until the veggies are starting to soften.

Reduce heat to low. Sprinkle the flour over the vegetables and whisk until a paste forms. Continue stirring and cook the roux for 2–3 minutes.

Slowly whisk in the chicken broth and heavy cream. Stir until the mixture is smooth and begins to thicken, with no flour lumps remaining.

Stir in the chicken bouillon powder and add the diced chicken. Simmer until the sauce reaches your preferred thickness. Fold in the cooked orzo, stir to combine, and cook just until heated through.

Spoon into bowls and enjoy creamy, comforting chicken pot pie orzo!