Tuesday, October 9, 2012
Saturday, October 6, 2012
Pumpkin Pie in a Bowl
Pumpkin
Pie in a Bowl
3 c. oats
2 1/4 c. milk
1 c. sweetener (Splenda) or regular sugar
1 can pumpkin puree
1 1/2 tsp. vanilla
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. salt
Stir all ingredients together and enjoy cold or
heated. Tastes like pumpkin pie with
oatmeal. Simply delicious and very
nutritious. My husband is a diabetic is why we use Sweetener but just use 1 c. sugar instead if you prefer. Cover and store in refrigerator for up to one week.
Super filling and keeps you full for awhile.
Follow us on Pinterest
Follow us on Twitter
Follow our Youtube Channel
Follow us on Instagram
Thursday, October 4, 2012
Lemon Cake
Well, there was great response to the 2 ingredient Apple Pie recently so I thought I'd share another 2 ingredient dessert. This one is for a luscious Lemon Cake. I know some people say this makes lemon bars but once you make it, you will see they are not bars, thus, I call it a "Lemon Cake". Anyway....
Lemon Cake
Angel Food Cake mix
1 can of Lemon pie filling
That's it. Just pour the cake mix into a bowl and stir in the can of pie filling.
Mix well and pour into a greased 9 x 13 cake pan. Bake at 350 degrees for 25 minutes.
I don't know about you but I like simple. There are times that I really love to bake from scratch and pour all my love, time and talents into it but there are days I am tired and like being able to throw something together that tastes like you worked hard. :-)
Monday, October 1, 2012
Making your Own Instant Oatmeal Packets
My family loves oatmeal but they don't like to wait on it. They like convenience. I hate buying the boxes with 6-12 packets in them for $3-$4.00, especially when my hubby or boys eat 2 packets at a time. Here is how you can make simple and quick Instant Oatmeal packets for your family.
Instant Oatmeal Packets
For each packet you will need:
1 Snack-sized baggie
3 tsp. of brown sugar or 2 packet of sweetener
a pinch of salt
2 tsp. Instant powdered milk
2/3 c. Quick oats
1 tsp. Cinnamon
Using the above ingredients, will pack a double packet (what my family generally eats per sitting).
 |
| The ingredients you will need. |
If your family normally gets full on a single packet, then just use 1 1/2 tsp. of brown sugar or 1 sweetener, 1 tsp. of powdered milk, 1/2 c. Quick oats and 1/2 tsp. cinnamon and just 1/3 c. hot water.
I begin by writing on one side of the baggie the directions: "Pour contents of baggie into a bowl. Add 2/3 c. hot-to-boiling water and stir. Let sit for 1 minute". On the other side of the baggie, I just put the flavor combo: "Cinnamon and sweetener". You can add in raisins or other items to suit your taste.
 |
| Here are the completed packets. |
NOTE: If your family normally gets full on a single packet, then just use 1 1/2 tsp. of brown sugar or 1 sweetener, 1 tsp. of powdered milk, 1/2 c. Quick oats and 1/2 tsp. cinnamon and just 1/3 c. hot water.
Sunday, September 30, 2012
Corn Cob Jelly Recipe
Corn Cob Jelly is a food that has been around for a long, long time. Our ancestors knew how to use and reuse so many items that we just throw away. One of these items was the corn cob. Once you get through with eating a piece of corn-on-the-cob, save the cob next time. We freeze ours in a baggie until I have enough to make some corn cob jelly. Try it sometime and you will become a fan also!
Corn Cob Jelly
12 corn cobs
3 qts. water
2 T. lemon juice
1 box Sure-Jell powdered pectin
sugar
1 T. butter
As you can tell by my photo, the cobs do not have to be picked clean to use. After we eat the corn, I just stick them in the baggie in the freezer. When I am ready to make the jelly, I just pull them out, break them in half (so they will all fit in my pot) and start cooking!
Put the cobs in a pot, add the water and turn it on high to boil. Once it begins to boil, let it boil (a hard boil) for 30 minutes. At this point, prepare your jars by either running them through the heat cycle of your dishwasher; boiling them for 10 minutes; or putting them in a warm oven for 15 minutes. Also, put on a pot of water to boil for processing.
Once the cobs have hard boiled for 30 minutes, place a colander or strainer over another pot and strain the cobs and water. The water that is now in the bottom pot will be used (prepared liquid). Set the strainer/colander of cobs aside. Measure the liquid. I usually have 4 cups of prepared liquid at this point. After measuring, pour the liquid back into either pot and add in the lemon juice, butter and pectin. Turn on the stove to medium-high and bring the liquid to a boil. Stir occasionally. As it is cooking, measure out the sugar. You will match sugar-to-liquid equally. If you had 4 cups of prepared liquid than use exactly 4 cups of sugar. OK?
Once the mixture is boiling, stir in the sugar. Stir constantly. Let it come back to a full boil and boil for exactly one minute and remove from heat. Begin ladling the hot jelly into jelly jars, seal and process in water bath for 10 minutes.
I think the most surprising thing about Corn Cob Jelly is the taste. It is nice and sweet and tastes a lot like honey. Seriously, it does! Even my 8 year old, who is a truly picky eater likes it. Of course, I did not tell him what it was before I made him try it but.... :-)
Now for the corn cobs we set aside earlier, I just leave them out and let them dry out and then store them until I am ready to do a campfire and use them for kindling. They burn nicely!
This will make 6 half-pint jars.
This Corn Cob Jelly tastes great on my potato biscuits.
SIDE NOTE: These were made for our family's consumption. If you are making them to give as gifts, cut the kernels from the cobs before eating them and use cobs that have not been "bit" on. :-)
If you would like to learn more about canning, click here to go to my Dehydrating & Canning page.
Blogs I have linked this recipe up with include:
Saving 4 Six
Serving Joyfully
Graced Simplicity
The Self Sufficient Homeacre
The Chicken Chick
Rockabyeparents
Love in the Kitchen
This recipe was featured on:
Serving Joyfully
Graced Simplicity
The Self Sufficient Homeacre
The Chicken Chick
Rockabyeparents
Love in the Kitchen
This recipe was featured on:
Tuesday, September 25, 2012
Bioscience Weight Loss Challenge
I recently learned about Bioscience and their Weight loss challenge. I am a BIG gal and have struggled with my weight my entire life. I have tried lots of diets and even doctor prescribed medicines and plans and never really lose more than 2-3 pounds. My body just won't release the fat. I haven't dieted in YEARS because what is the use, right? Well, I heard about this challenge and I was thinking "What do I have to lose?" Nothing but weight, right. So, after checking out the site, I decided to try the 30 Day Diet plan. I liked the description of the product where they say they don't try to make you just eat cabbage soup or try to shame you into weight loss. I really liked the fact that all the products are made here in the U.S. and are made at FDA inspected facilities. My goal is to actually lose some weight. I would be happy with a loss of 5 lbs. a month but would really like to lose at least 10 lbs. a month. Wouldn't that be great?
If you want to learn more about the company, it is Creative Bioscience. If you would like to order the 30 day Diet Plan like I am going to try out, click here or here.
Once I get the plan, I will let you all know and keep you posted on the results. I am excited!
If you want to learn more about the company, it is Creative Bioscience. If you would like to order the 30 day Diet Plan like I am going to try out, click here or here.
Once I get the plan, I will let you all know and keep you posted on the results. I am excited!
Follow us on Facebook
Thursday, August 23, 2012
Oreo Fluff Recipe
The recipe I am sharing today is one my family really loves. I do not make it often because when I do, my family almost makes themselves sick by eating it all in one setting. It is called "Oreo Fluff" (or at least, that is what my family calls it.)
Oreo Fluff
2 c. milk
2 c. mini marshmallows
24 Oreo Cookies
1 small box chocolate instant pudding
 |
| We used the Double Stuf Oreos. |
 |
| The ingredients... |
For the marshmallows, we always buy the package of colored marshmallows but you can use plain white ones, just your preference.
First thing you will need to do is crush up the Oreo cookies until they are crumbs. I let my hubby do this part while I mix up the rest.
 |
| The crushed cookies. |
In a large bowl, pour in the pudding mix and milk. Whisk them together for 1 1/2-2 minutes. Stir in the Cool whip and marshmallows, and by this time, the Oreos should be crushed. Stir the crumbly cookies in too. That is it.
 |
| Yum, yum, yummy! |
My boys like to dip Oreo cookies into the fluff and use it as a dip but my darling hubby just eats this stuff by the spoonful. Either way is acceptable. It is soooo good.
 |
| Ronny enjoying it! |
Hope you enjoy it with your family too.
Be sure to check out my other fluff recipes: Rocky Road Fluff and my Strawberry Jell-O Fluff Salad.
Subscribe to:
Posts (Atom)
Update on Ronny & Memorizing Memory Verses
As most of you know, Ronny is autistic. He is now 21 and besides being autistic he is also suffers from agoraphobia. I am now bedbound due ...
-
I recently read another blog and the writer talked about frugal living and how their family of 6 lived off of $2200 a month. ... -
I like having many kinds of "mix-in-a-jar" meals around. My goal is to have 365 of them made up, one for every day of the y... -
Hello. My name is Melody. I like to dehydrate. (Imitating an admission at a support group.) It's true. It's almost a compu...