Homemade Dog Treats - Pumpkin!!

 Super easy recipe to make pumpkin treats for your dog. Great for their tummy's. 

3 cups old-fashioned oats

2 eggs

1 cup of real pumpkin

Mix it all together.

Place between 2 pieces of parchment paper and roll it out.

Use a small cookie cutter to make the treats.

Place in a preheated oven (350) and bake for about 15 to 18 minutes. 

Store in the fridge for a couple of weeks or store in the freezer.

 

Food Storage Recipe - Easy Salisbury Steak

 

This is a tasty and low-cost recipe. 

NEED

4 ground beef patties

1/2 teaspoon seasoned salt

1 cup frozen mixed vegetables

1 medium onion , chopped

2 tablespoons ketchup

1 tablespoon Worcestshire sauce

1 jar sliced mushrooms , drained

1 jar beef gravy

Cook the beef patties in a pan . 

Sprinkle them with seasoned salt.

While they are cooking , in a medium bowl, combine all of the remaining ingredients. 

Mix well.

Add to the skillet with the patties and cook together until the patties are done. 

Serve with mashed potatoes. 

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!

Cheeseburger French Fry Bake

The ultimate comfort food—crispy fries, juicy beef, gooey cheese, and burger sauce all baked to perfection!

 

NEED

2 lbs ground beef 

 

1 bag (28–32 oz) shoestring French fries

 

1 cup shredded cheddar cheese

 

1/2 cup shredded mozzarella cheese

 

1/4 cup ketchup

 

2 tbsp yellow mustard

 

1/4 cup mayonnaise or burger sauce

 

1 small onion, diced

 

1/2 tsp garlic powder

 

Salt and pepper to taste

 

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.

 

In a large skillet over medium-high heat, cook the ground beef with diced onion, salt, pepper, garlic powder, and Worcestershire sauce (if using) until browned. Drain excess fat.

 

Spread half of the frozen French fries in the bottom of the baking dish. Top with half of the cooked beef and a drizzle of ketchup, mustard, and mayo.

 

Add the rest of the fries, the remaining beef, and repeat the drizzle of sauces. Sprinkle shredded cheddar and mozzarella evenly on top.

 

Bake uncovered for 30–35 minutes or until the fries are golden and the cheese is bubbly.

Crockpot Hobo Casserole

 

It is hot outside, so dig out your crock pot for this recipe. Don't heat up your house with the oven.

NEED

• 1 lb ground beef
  
• 1/3 cup diced white onion
• 3 cups frozen diced potatoes kept frozen
• 1/2 teaspoon garlic salt
  
• 10.5 oz can of cream of mushroom soup
  
• 1 teaspoon minced garlic
  
• 1 cup shredded cheese
  

Brown the ground beef and onion in a skillet.

Drain it very well.

Lightly spray the crock pot with cooking spray and then add thebrowned ground beef, 3 cups frozen diced potatoes (kept frozen), 1/2 teaspoon garlic salt, 10.5 oz Can Cream of Mushroom Soup and 1 teaspoon minced garlic and stir until well combined.  Sprinkle 1 cup shredded cheddar cheese evenly on top of everything.  Cover and cook for 3-4 hours on low or 1.5-2 hours on high.  You will know that it is done when the potatoes are tender.    

Creamy Chicken & Pasta

 Brown 1 pound of Cut up boneless chicken breast. Cut into bit size pieces.

Add 1 bag of zesty garlic frozen vegetables pasta blend, 1 can of cream of chicken soup, and 1/2 cup of water.

Cover and simmer until done.

Navajo Flatbread

This is the easiest kind of bread you can make and cost pennies.

NEED

 

2 cups flour

 

1 - 1 1/4cup of lukewarm water

 

1 table spoon baking powder

 

1 tsp  salt

 

1 table spoon oil/butter/shortening

 

Mix dry ingredients together and add most water, mix and add water until it has the consistency of tacky pizza dough.

 

Knead for a few minutes.

 

Let rest in greased bowl for 30- 60 minutes.

 

Divide into 6 pieces and roll out on floured surface thin. (Tortilla thickness)

 

Heat your griddle to 350F.

 

Cook until golden brown spots and flip, cooking until done.

 

They can be made ahead and kept under a flour towel or frozen for later use.

Make Buttermilk From Powdered Milk

 

A lot of recipes call for buttermilk. It can be easily made using powdered milk. 

Combine 1 cup of water with 4 tablespoons of powdered milk.

Add 1 tablespoon of  lemon juice or vinegar to that.

Stir this well and let it sit for about 10 minutes to let it curdle.

 

Homemade 20-Minute Bread

 

This homemade bread is not only quick to make but also incredibly versatile! Tasty and perfect bread.

NEED

2 cups all-purpose flour

- 1 tablespoon baking powder

- 1 teaspoon salt

- 1 tablespoon sugar

- 1 cup milk

- 1/4 cup olive oil

- 1 tablespoon dried herbs (optional)

Preheat your oven to 425 degrees.

In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.

  Make a well in the center and pour in the milk and olive oil. Stir until a soft dough forms.

  If using dried herbs, fold them into the dough at this time.

Turn the dough out onto a floured surface and knead gently for about 1 minute until smooth.

Shape the dough into a round loaf and place it on the prepared baking sheet. Lined with parchment paper.

Using a sharp knife, make a shallow cross on top of the loaf to help it bake evenly.

 Bake in the preheated oven for 15-20 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

Allow to cool for a few minutes before slicing and serving.

Food Storage recipe - Pizza Quesadillas

 An Easy Snack Or lunch. Serve with a salad. 

NEED

Flour tortillas

Tomato sauce

Shredded Mozzarella cheese

Pepperoni

Italian seasoning

Lay out as many tortillas as you are going to want.

Top each of them with the sauce, pepperoni, cheese, and seasoning.

Fold the tortilla over to create the quesadilla.

Heat them up in a skillet.

Cook for about 2 minutes on each side.

Serve.

Food Storage recipe - Zesty vegetable Soup

 A new twist on a classic soup.

NEED

1 lime

1 tablespoon olive oil

1 yellow onion , dices

2 carrots, diced

2 celery , dices

1 zucchini , diced

salt and pepper

1 can of diced tomatoes, drained

1 carton vegetable broth, 32 ounce

2 packages ramen noodles, you won't use the seasoning packets

1 teaspoon Sriracha sauce

1/4 cup chopped fresh cilantro

4 green onions, chopped

Zest and juice the lime and et it aside.

In a big saucepan , heat the oil over medium heat.

Add the onion, carrots, and celery: cook until soft.

Add the zucchini, salt, pepper, tomatoes, broth, and the lime juice that you set aside. 

Bring it to a boil.

Stir in the noodles and reduce the heat.

Simmer for a few minutes.

Remove from the heat and add the Sriracha and lime zest.

Top each serving with cilantro and green onions.