Going to start blogging again soon

 Have had a very trying year. Had some major things happen and I am wanting to start back on this blog. 

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.