Again the Church is anxious for us to prepare and is doing as much as it possibly can to make it easy for us to do so. The Bishop’s Storehouse is a very valuable asset for this purpose and should be the first place you look to acquire a long term storage. The prices are as low as they can possibly be and they have a good variety of basics available. Recently, the Church also has started offering 4 basic items that are available at the storehouse through Distribution. Below, please see these items and price comparisons.
Oats, Quick – one case (6) of #10 cans
Bishop’s Storehouse $28.98
Distribution $40.75
Emergency Essentials $72.00
Walton Feed $78.94
Pinto Beans – one case (6) of #10 cans
Bishop’s Storehouse $13.68
Distribution $21.25
Emergency Essentials $46.50
Walton Feed $51.27
Wheat, Red – one cae (6) of #10 cans
Bishop’s Storehouse $17.28
Distribution $28.00
Emergency Essentials $52.50
Walton Feed $48.03
Rice, White – one case (6) of #10 cans
Bishop’s Storehouse $20.28
Distribution $30.75
Emergency Essentials $53.94
Walton Feed $72.53
The advantages of going to the Bishop’s Storehouse on a canning day are that you can not only save money, but also can get other items. The advantage of getting some of those items through Distribution is that the labor is done for you saving time and effort and the boxes are delivered to your door already, sealed, dated and labeled. All you have to do is put them in your pantry! It couldn’t be easier! As you can see the prices from two of the most reasonable and respected food storage companies are considerably higher. It’s not because they are being unfair, it’s because the Church is using volunteer labor and is making no profit whatsoever. Again, the Church wants to help us obey the command to store food and eliminate our excuses not to.
Friday, October 22, 2010
Water Filters from Church Distribution
We posted about the new filters and water bottles from the church, but I have some updated facts on them to hopefully help you see what a fabulous opportunity this is and to encourage you to pick some up for your family or maybe ask for them for Christmas!
Seychelle Water Filtration bottle
Filters water to 99.99% pure
To use: First flush the bottle with chlorinated water by filling almost full and replace cap tightly. Hold the bottle at a 45 degree angle and squeeze the bottle to force water through the filter and up the straw. Bottle is now ready to go.
It is a good idea to pre-filter water through thick cloth (jeans work well) or a few coffee filters to remove any particulate (chunkies of any size). If there are no particulates you can put the water directly into the water bottle.
Each filter will purify 100 gallons of water. The bottle is reusable. It is hard to know when you’ve gotten to 100 gallons without some kind of a system, so with a Sharpie (it would be really nice to keep one with each bottle), write on the bottle:
457 uses = 100 gals – filter life
28 oz bottle 99.99% filtration – ionic, iodine, & charcoal
Pre-filter through thick cloth
Then each time you empty the bottle, use a Sharpie to put a hash mark on it. When you have reached 457 (yep! I did the math!) hash marks, it is time to replace the filter. Then you can put a cross hatch mark on each mark, to continue recording how much use each filter has received.
Available from http://www.ldscatalog.com Go to Welfare Services then to Home Storage. (Direct Link HERE)
Bottle with one filter (filters 100 gallons) $16.50
Bottle with two filters (filters 200 gallons) $22.00
Replacement filter (filters 100 gallons) $9.00
The Church is subsidizing this for our benefit. Online you can find these same bottles for $28 plus shipping instead of $16.50 and no shipping. I would suggest one bottle and at least 2-3 filters for each family member in addition to stored water and other water purification methods.
Seychelle Water Filtration bottle
Filters water to 99.99% pure
To use: First flush the bottle with chlorinated water by filling almost full and replace cap tightly. Hold the bottle at a 45 degree angle and squeeze the bottle to force water through the filter and up the straw. Bottle is now ready to go.
It is a good idea to pre-filter water through thick cloth (jeans work well) or a few coffee filters to remove any particulate (chunkies of any size). If there are no particulates you can put the water directly into the water bottle.
Each filter will purify 100 gallons of water. The bottle is reusable. It is hard to know when you’ve gotten to 100 gallons without some kind of a system, so with a Sharpie (it would be really nice to keep one with each bottle), write on the bottle:
457 uses = 100 gals – filter life
28 oz bottle 99.99% filtration – ionic, iodine, & charcoal
Pre-filter through thick cloth
Then each time you empty the bottle, use a Sharpie to put a hash mark on it. When you have reached 457 (yep! I did the math!) hash marks, it is time to replace the filter. Then you can put a cross hatch mark on each mark, to continue recording how much use each filter has received.
Available from http://www.ldscatalog.com Go to Welfare Services then to Home Storage. (Direct Link HERE)
Bottle with one filter (filters 100 gallons) $16.50
Bottle with two filters (filters 200 gallons) $22.00
Replacement filter (filters 100 gallons) $9.00
The Church is subsidizing this for our benefit. Online you can find these same bottles for $28 plus shipping instead of $16.50 and no shipping. I would suggest one bottle and at least 2-3 filters for each family member in addition to stored water and other water purification methods.
Wheat - How to Start Using it
Tips for how to successful use whole wheat flour in YOUR OWN recipes:
(courtesy of everydayfoodstorage.net)
* Try it in desserts first-who can turn down a cookie?
* Try using half all purpose or white flour and half whole wheat flour. It’s not necessary to substitute whole wheat flour for all of the white flour in every recipe. I’m a huge fan of doing what your family LIKES (this isn’t supposed to be punishment!). If your family is extra finicky, start with 1 tablespoon of whole wheat flour in the bottom of each cup of all purpose flour and increase the amount of whole wheat flour each time you cook. The important thing is that you’re using your wheat flour and increasing nutrient intake where you can.
* Use recipes that your family already enjoys and is familiar with (that way they won’t suspect you’re doing anything different-so don’t tell them!
* Disguise wheat flour-which is light brown in color-in recipes that contain brown sugar, molasses, chocolate, or fruit or vegetables (such as bananas, applesauce, zucchini, etc.)
* Use whole wheat flour in recipes that also call for oats or oat flour, or nuts. The hearty flavors of oats or nuts are nicely complimented by whole wheat flour which has a slightly “nutty” flavor.
* MOST IMPORTANT! Don’t warn your family first! They’ll assume you haven’t done anything differently…unless you tell them first!
(courtesy of everydayfoodstorage.net)
* Try it in desserts first-who can turn down a cookie?
* Try using half all purpose or white flour and half whole wheat flour. It’s not necessary to substitute whole wheat flour for all of the white flour in every recipe. I’m a huge fan of doing what your family LIKES (this isn’t supposed to be punishment!). If your family is extra finicky, start with 1 tablespoon of whole wheat flour in the bottom of each cup of all purpose flour and increase the amount of whole wheat flour each time you cook. The important thing is that you’re using your wheat flour and increasing nutrient intake where you can.
* Use recipes that your family already enjoys and is familiar with (that way they won’t suspect you’re doing anything different-so don’t tell them!
* Disguise wheat flour-which is light brown in color-in recipes that contain brown sugar, molasses, chocolate, or fruit or vegetables (such as bananas, applesauce, zucchini, etc.)
* Use whole wheat flour in recipes that also call for oats or oat flour, or nuts. The hearty flavors of oats or nuts are nicely complimented by whole wheat flour which has a slightly “nutty” flavor.
* MOST IMPORTANT! Don’t warn your family first! They’ll assume you haven’t done anything differently…unless you tell them first!
Wheat - A Few Facts About Using it and Rotating it
A few facts about Wheat and suggestions for rotating it:
(courtesy of utahdealdiva.com)
* A 6-gallon bucket holds 45 pounds of wheat, which equates to 392 cups. (45lbs of white wheat is $12.70 and red wheat is $11.60)
* 392 cups of wheat = 588 cups of flour {1 cup wheat kernels= 1.5 cups flour} * Bread recipes often call for around 6 cups of flour for 2 loaves. Pancakes, muffins, etc. call for about 2 cups.
* If you grind 15 cups of wheat twice a month, you will have about 11 cups of wheat each week. This is enough to make a couple loaves of bread and pancakes, waffles and muffins twice.
* If you grind 15 cups of wheat twice a month, it will take you 13 months to use 1 bucket of wheat.
* If you were to purchase an entire year's supply for a family of 5 and use it as stated above, you could rotate your year's supply in 15 years- half the shelf life of the wheat! Just remember to purchase 1 bucket of wheat each year to replenish your storage!
(courtesy of utahdealdiva.com)
* A 6-gallon bucket holds 45 pounds of wheat, which equates to 392 cups. (45lbs of white wheat is $12.70 and red wheat is $11.60)
* 392 cups of wheat = 588 cups of flour {1 cup wheat kernels= 1.5 cups flour} * Bread recipes often call for around 6 cups of flour for 2 loaves. Pancakes, muffins, etc. call for about 2 cups.
* If you grind 15 cups of wheat twice a month, you will have about 11 cups of wheat each week. This is enough to make a couple loaves of bread and pancakes, waffles and muffins twice.
* If you grind 15 cups of wheat twice a month, it will take you 13 months to use 1 bucket of wheat.
* If you were to purchase an entire year's supply for a family of 5 and use it as stated above, you could rotate your year's supply in 15 years- half the shelf life of the wheat! Just remember to purchase 1 bucket of wheat each year to replenish your storage!
Wheat - Why You Should Love It
Why you should love wheat:
(courtesy of everydayfoodstorage.net)
* Whole wheat contains more minerals, vitamins, and natural phytochemicals than does all purpose flour
* Whole wheat helps with stress! It contains B vitamins, which are necessary for healthy nerves. (READ: Eating whole-wheat helps you cope with stress.)
* Keeps you regular. Whole wheat foods provide more fiber than those with all purpose flour.
* Helps you LOSE weight and keep it off! The fiber in whole wheat has almost no calories keeps you fuller longer, absorbs three times its weight in waters, cuts absorption of calories, cleans out impurities, requires more chewing, takes half as much to fill you up, and takes longer to digest.
* Will save you money on doctor and dentist bills! Whole wheat reduces your risk of colon cancer and other diseases. Whole wheat flower can lower your blood pressure, your LDL cholesterol level, and your risk of adult-onset diabetes. It also cuts down on tooth decay.
(courtesy of everydayfoodstorage.net)
* Whole wheat contains more minerals, vitamins, and natural phytochemicals than does all purpose flour
* Whole wheat helps with stress! It contains B vitamins, which are necessary for healthy nerves. (READ: Eating whole-wheat helps you cope with stress.)
* Keeps you regular. Whole wheat foods provide more fiber than those with all purpose flour.
* Helps you LOSE weight and keep it off! The fiber in whole wheat has almost no calories keeps you fuller longer, absorbs three times its weight in waters, cuts absorption of calories, cleans out impurities, requires more chewing, takes half as much to fill you up, and takes longer to digest.
* Will save you money on doctor and dentist bills! Whole wheat reduces your risk of colon cancer and other diseases. Whole wheat flower can lower your blood pressure, your LDL cholesterol level, and your risk of adult-onset diabetes. It also cuts down on tooth decay.
Monday, July 26, 2010
Tortillas!
So, I was running low on tortillas the other day and thought I'd try to make homemade tortillas. They were so yummy! Here's the recipe from everydayfoodstorage.net
It would be really easy to make these on a camp stove if you had an emergency and way faster than baking bread. Just food for thought!
It would be really easy to make these on a camp stove if you had an emergency and way faster than baking bread. Just food for thought!
Thursday, June 24, 2010
Fresh Produce for Less!
We all want to feed our families lots of fruits and vegetables, but it can be very expensive. Amber Rex told me about a local co-op where a group of people pool their money to get fresh fruits and vegetables. I did it for the first time last week and got 3 tomatoes, 3 avocados, a head of romaine lettuce, a bag of carrots, a bunch of bananas, a cantaloupe, a bag of green beans, a bunch of broccoli, a bag of grapes, a bag of cherries, a bag of peaches, and a bag of plums. The cost? $16.50. You can check it out at www.bountifulbaskets.org . I picked up all of my fruits and vegetables at the Spotted Leaf Park (in the Willow's neighborhood) at 7 a.m. on Saturday morning. Be sure to take a large bag or laundry basket to pick up your items. You have to order the produce by the preceeding Wednesday. Hope it helps your family as much as it's helped mine!
Monday, May 17, 2010
Food Storage Calculator & Inventory Spreadsheet
For those of you interested in tracking your progress, here's a calculator and inventory spreadsheet from Christine. Just download it as an Excel file and save to your computer. Click here You just need to enter the number of family members at the top of the page in yellow. Then use the number or pounds in a bucket or can for each item on the right side to enter your current inventory. You'll have a good idea of where you are now and make a plan of how to get where you want to be!
MMM... cornbread
Did you know that you can store popcorn kernals and then just grind them into corn meal? Here's one of Christine's family recipes:
Corn Bread and Honey Butter
1 c white flour
1/4 c sugar
4 tsp baking pwd
3/4 tsp salt
1 c corn meal
2 eggs
1 c milk
1/4 c shortening or oil (I use oil)
Mix dry ingredients together with fork. Beat eggs and then mix rest of wet ingredients. Combine wet and dry and mix together with fork until everything is just moistened. Bake in 9x9 pan at 425 for 20-25 minutes.
Top with Honey Butter
1/2 c softened butter
1/2 tsp vanilla
honey to taste (about 4 tbsp)
Corn Bread and Honey Butter
1 c white flour
1/4 c sugar
4 tsp baking pwd
3/4 tsp salt
1 c corn meal
2 eggs
1 c milk
1/4 c shortening or oil (I use oil)
Mix dry ingredients together with fork. Beat eggs and then mix rest of wet ingredients. Combine wet and dry and mix together with fork until everything is just moistened. Bake in 9x9 pan at 425 for 20-25 minutes.
Top with Honey Butter
1/2 c softened butter
1/2 tsp vanilla
honey to taste (about 4 tbsp)
Powdered Eggs
Here are the instructions to rehydrate Morningside Farms egg powder (every company is different):
How to reconstitute powdered eggs:
2 Tbsp Egg Powder
4 Tbsp warm water
This equals one egg. Use in your recipes like you would raw whole eggs!
Chicken Strip TVP
Here's the information on how to rehydrate the Chicken Strip TVP:
Chicken Strip TVP:
2/3 c Water
1/2 c TVP
Heat on Med-Low until all water is absorbed. Use in recipes like you would cooked chicken.
Cheese Powder
Sorry we weren't able to get cheese powder for our canning this time. We'll try again in the future. Here are some recipes from Patty that are yummy!
72 hour kits!
Here's a handout that I found in my files that I like for a little more detail on what to have in a 72 hour kit. I don't know where I got it, but I like it!
Wednesday, May 12, 2010
Free Mini First Aid Kit
If you visit the Spring Valley Hospital website at
http://www.springvalleyhospital.com/Home , you can receive a free first aid kit by entering your mailing information. What a great start to a 72 hour kit!
http://www.springvalleyhospital.com/Home , you can receive a free first aid kit by entering your mailing information. What a great start to a 72 hour kit!
Wednesday, April 7, 2010
Food Storage Book Giveaway
If you head over to everydayfoodstorage.net you can enter a giveaway for a copy of her book, "I can't Believe it's Food Storage". I have heard great things about this book, so even if you don't win, if you want great recipes and tips for food storage you may want to consider getting a copy!
http://everydayfoodstorage.net/2010/04/07/book-giveaway/food-storage-recipes#disqus_thread
(there is also a link on the lower left, "Every Day Food Storage Fanatic!"
http://everydayfoodstorage.net/2010/04/07/book-giveaway/food-storage-recipes#disqus_thread
(there is also a link on the lower left, "Every Day Food Storage Fanatic!"
Monday, March 29, 2010
Water Filtration Bottles
The church distribution now carries a very reasonably priced water filtration bottle. What a great addition to a 72 hour kit! Go to www.ldscatalog.com, then click on Welfare Services and then on Home Storage. The bottles are at the bottom of the page. Here's the direct link.
Wednesday, March 3, 2010
GrocerySmarts info
I've had a few people ask me about GrocerySmarts.com. It's a website that matches the weekly store ads with the coupons online and in the Sunday paper. I use it to stock up on items for my short term supply. Here's the information sheet and the instructions that were provided to us from Wendy when she did our training last year.
72 hour kit check list
Looking for a basic start to your 72 hour kit? This list was provided to us by the stake. You can easily copy it and include it in every 72 hour kit. Don't forget to include water! Conference time is a great time to rotate and restock your 72 hour kits.
Tuesday, February 2, 2010
Costco Comparison
I know I've had a few people ask me if Costco is a better deal or if the grocery store is a better deal. The answer is: It Depends! Here's a listing of Costco prices to compare with any grocery store deals:
http://www.pinchingyourpennies.com/forums/showthread.php?t=89211
Keep in mind these are Utah Costco prices so a few of the prices won't match up here (dairy, eggs, bread, etc.) and our Costco doesn't carry a few of the items. I was at Costco today and the flour is cheaper than the cannery so if you need to refill a bucket- it's closer than the cannery too!
http://www.pinchingyourpennies.com/forums/showthread.php?t=89211
Keep in mind these are Utah Costco prices so a few of the prices won't match up here (dairy, eggs, bread, etc.) and our Costco doesn't carry a few of the items. I was at Costco today and the flour is cheaper than the cannery so if you need to refill a bucket- it's closer than the cannery too!
Friday, January 29, 2010
Free Sample from Prepare Then Share
Click on the "Get a Free Sample" button at the top right of the Prepare Then Share page at http://www.preparethenshare.com/Home/OurMenu and get a free sample of their freeze-dried food. Many of you have asked me about quick and easy food storage. MREs and freeze dried foods are more expensive, but they do last a long time. Just keep in mind, if you go for freeze-dried foods, you must have enough clean water to rehydrate them! They have a storage life of over 30 years if kept at room temperature (not in a Las Vegas garage!). This company is located in St. George if you're interested in visiting them. Free samples are another great free way to start your 72 hour kit!
Menu Planning!
It's 5 o'clock, do you know what you're having for dinner? Hopefully, you've known for at least a week! Menu planning is a great way to save money and build your 3 month supply. First, make a list of all the meals that your family enjoys eating (sounds like a good FHE activity). Then, make a list of all the ingredients needed for each of those meals. Finally, make a calendar of when you're going to eat those meals. When you're at the store, buy what you need, but when you see a sale or have a coupon (or BOTH!) buy extra of the items you use regularly. By adding to your 3 month supply, when it's time to make dinner, you can just "go shopping" in your pantry.
Here's a sample menu in calendar form:
https://docs.google.com/fileview?id=0B66nw2sfgICoMDk5NjUwZDQtOGE4ZS00Y2M1LTk2ZWUtNTBjYTgxOWQyNDll&hl=en
Here's a link to Food Storage Made Easy's tools to keep track of what ingredients you have and what you still need.
http://foodstoragemadeeasy.net/2009/02/21/3monthfoodsupply/
Here's a sample menu in calendar form:
https://docs.google.com/fileview?id=0B66nw2sfgICoMDk5NjUwZDQtOGE4ZS00Y2M1LTk2ZWUtNTBjYTgxOWQyNDll&hl=en
Here's a link to Food Storage Made Easy's tools to keep track of what ingredients you have and what you still need.
http://foodstoragemadeeasy.net/2009/02/21/3monthfoodsupply/
Budgeting
Sister Phillips did an amazing job at teaching us about budgeting. Here's a link to the budget and the debt-elimination calendar that we went over:
http://providentliving.org/content/display/0,11666,7417-1-4006-1,00.html
On the budget, use your last month's bank statement, credit card statements and your checkbook to determine what your expenditures are. If you are married, make sure that your spouse is able to review and agree on the budget with you. Don't forget to include expenses that may not be monthly like taxes, HOA's, medical expenses, etc.
Sister Phillips told us to be GOOD- it stands for "Get Out Of Debt". The debt elimination calendar at the link above shows the snowball effect of paying off your highest interest rate debt first and then once that's paid off, rolling that payment into the next debt payment. You can see how quickly, when we pay extra on a debt, it can get paid off. There's also a bunch of financial calculators on the provident living website where you can input all of your debts so you can see how soon you can be debt free. Check it out at http://providentliving.org/content/display/0,11666,6657-1-3438-1,00.html
For those of you who want more information on budgeting, check out the church's publication "One for the Money" at http://providentliving.org/pfw/multimedia/files/pfw/pdf/88720_33293_OneForTheMoney_pdf.pdf
Want to do a FHE on finances? Here are a few more resources from the Church:
http://www.providentliving.org/content/display/0,11666,7444-1-4022-1,00.html
http://providentliving.org/content/display/0,11666,7417-1-4006-1,00.html
On the budget, use your last month's bank statement, credit card statements and your checkbook to determine what your expenditures are. If you are married, make sure that your spouse is able to review and agree on the budget with you. Don't forget to include expenses that may not be monthly like taxes, HOA's, medical expenses, etc.
Sister Phillips told us to be GOOD- it stands for "Get Out Of Debt". The debt elimination calendar at the link above shows the snowball effect of paying off your highest interest rate debt first and then once that's paid off, rolling that payment into the next debt payment. You can see how quickly, when we pay extra on a debt, it can get paid off. There's also a bunch of financial calculators on the provident living website where you can input all of your debts so you can see how soon you can be debt free. Check it out at http://providentliving.org/content/display/0,11666,6657-1-3438-1,00.html
For those of you who want more information on budgeting, check out the church's publication "One for the Money" at http://providentliving.org/pfw/multimedia/files/pfw/pdf/88720_33293_OneForTheMoney_pdf.pdf
Want to do a FHE on finances? Here are a few more resources from the Church:
http://www.providentliving.org/content/display/0,11666,7444-1-4022-1,00.html
Thursday, January 28, 2010
Soap & Cleaning Recipes
Here are the handouts for the cleaning recipes (double click on them and they will open, be sure to use your back arrow to come back to this post):
Laundry Soap
Here's the website with the 10 soap recipes.
http://tipnut.com/10-homemade-laundry-soap-detergent-recipes/
Nancy uses Recipe #2:
Hot water
1 cup Washing Soda
1/2 cup Borax
1 Soap bar................ White Castle,Zote,Fels Naphtha,Lirio
Grate the bar soap and add to a large saucepan with (4 cups) hot water. Stir over medium-low heat until soap dissolves and is melted.
Fill a 5 gallon pail half full of hot water (from tap). Add the melted soap, Borax and Washing soda, stir well until all powder is dissolved. Top the pail up with more hot water.
Use 1 cup per load, stirring soap before each use
Home Depot sells their 5 gallon buckets and lids. for around $3-4.00
get a wood paint stick (from Home Depot) the ones for 5 gl buckets,for stirring before each use.
For those of you with questions about using this laundry soap in your HE, here's the website with more info: http://www.stretcher.com/stories/07/07jan01a.cfm
http://tipnut.com/10-homemade-laundry-soap-detergent-recipes/
Nancy uses Recipe #2:
Hot water
1 cup Washing Soda
1/2 cup Borax
1 Soap bar................ White Castle,Zote,Fels Naphtha,Lirio
Grate the bar soap and add to a large saucepan with (4 cups) hot water. Stir over medium-low heat until soap dissolves and is melted.
Fill a 5 gallon pail half full of hot water (from tap). Add the melted soap, Borax and Washing soda, stir well until all powder is dissolved. Top the pail up with more hot water.
Use 1 cup per load, stirring soap before each use
Home Depot sells their 5 gallon buckets and lids. for around $3-4.00
get a wood paint stick (from Home Depot) the ones for 5 gl buckets,for stirring before each use.
For those of you with questions about using this laundry soap in your HE, here's the website with more info: http://www.stretcher.com/stories/07/07jan01a.cfm
Monday, January 25, 2010
Free tuna!
Starkist Tuna Pouches are $1 at WalMart. You can get a coupon for $1 off of 1 pouch here:
http://bricks.coupons.com/Start.asp?tqnm=zauifus13435129&bt=wg&o=61118&c=SK&p=ew1Gv4I5
Using the coupon, you can start your 72 hour kit for free! The pouches don't expire for 2 years! Thanks, Christine!
http://bricks.coupons.com/Start.asp?tqnm=zauifus13435129&bt=wg&o=61118&c=SK&p=ew1Gv4I5
Using the coupon, you can start your 72 hour kit for free! The pouches don't expire for 2 years! Thanks, Christine!
Fudgy Oat Bars
My daughter had these at school last week and raved about them. Thank you to Crystal for the recipe:
Fudgey Oat Bars
Preheat oven to 350 degrees.
1 cup butter (room temperature)
2 cups packed brown sugar
Cream these together. In the meantime, mix together your dry ingredients in a separate bowl…
2 ½ cups flour
½ tsp. salt
1 tsp. baking soda
3 cups regular oats
Now add the following to your butter/sugar mixture…
2 eggs
2 tsp. vanilla
Cream these together. , then add slowly add your dry ingredients.
Press half of the dough in the bottom of an un-greased 9x13 pan and bake for 5 minutes or so. You want the top to look more on the dry side, so that later it won’t be too doughy.
While the dough bakes, combine the following ingredients in a microwave-safe bowl.
12 oz. semisweet chocolate chips (approximately 1 ½ cups)
1 can sweetened condensed milk
2 tsp. vanilla
2 Tbsp. butter
Microwave these ingredients for between 3 - 5 minutes until melted and fudgey (but not overcooked!), stirring together often. I mix together every thirty seconds or so. You want it to become smooth and creamy chocolate, the ingredients totally combined together. Take the pan out of the oven, and spread the chocolate mixture in a layer on the baked oats. Crumble the rest of the dough over the top of the fudgey oats and bake until golden. (I just watch it – maybe 10 minutes or so – not too golden, but don’t want it to be too doughy either.) Cool the pan and cover with foil when not devouring!
Fudgey Oat Bars
Preheat oven to 350 degrees.
1 cup butter (room temperature)
2 cups packed brown sugar
Cream these together. In the meantime, mix together your dry ingredients in a separate bowl…
2 ½ cups flour
½ tsp. salt
1 tsp. baking soda
3 cups regular oats
Now add the following to your butter/sugar mixture…
2 eggs
2 tsp. vanilla
Cream these together. , then add slowly add your dry ingredients.
Press half of the dough in the bottom of an un-greased 9x13 pan and bake for 5 minutes or so. You want the top to look more on the dry side, so that later it won’t be too doughy.
While the dough bakes, combine the following ingredients in a microwave-safe bowl.
12 oz. semisweet chocolate chips (approximately 1 ½ cups)
1 can sweetened condensed milk
2 tsp. vanilla
2 Tbsp. butter
Microwave these ingredients for between 3 - 5 minutes until melted and fudgey (but not overcooked!), stirring together often. I mix together every thirty seconds or so. You want it to become smooth and creamy chocolate, the ingredients totally combined together. Take the pan out of the oven, and spread the chocolate mixture in a layer on the baked oats. Crumble the rest of the dough over the top of the fudgey oats and bake until golden. (I just watch it – maybe 10 minutes or so – not too golden, but don’t want it to be too doughy either.) Cool the pan and cover with foil when not devouring!
Wednesday, January 6, 2010
Cannery prices are increasing!
Just to give you a heads up, the cannery is going to be raising prices. Milk is seeing the biggest increase. So if you need milk, buy it before the January 16th increase. Our ward's next canning date will be in February so you won't have to store that big bag for long.
Here's a list of the new prices:
Black Beans was 16.35 will be 14.50
Pinto Beans was 14.45 will be 16.30
White Beans was 15.75 will be 14.10
Dry NF Milk was 24.80 will be 35.40
White Rice was 10.35 will be 8.45
Sugar was 13.20 will be 14.00
Red Wheat was 5.90 will be 6.35
White Wheat was 5.90 will be 5.80
Apple Slices was 54.75 will be 54.75
Carrots was 52.25 will be 52.25
Macaroni was 13.45 will be 12.10
Quick Oats was 7.50 will be 8.15
Regular Oats was 7.50 will be 7.60
Dry Onions was 69.15 will be 69.15
Potato Flakes was 30.20 will be 22.20
Spaghetti was 16.25 will be 14.56
Refried Beans was 25.95 will be 25.96
Hot Cocoa Mix was 20.75 will be 23.10
White Flour was 10.00 will be 9.35
Fruit Drink Mix was 21.95 will be 23.10
Pancake Mix (box of 16 lbs) was 9.80 will be 11.15
Potato Pearls (box of 21 lbs) was 43.10 will be 43.10
Here's a list of the new prices:
Black Beans was 16.35 will be 14.50
Pinto Beans was 14.45 will be 16.30
White Beans was 15.75 will be 14.10
Dry NF Milk was 24.80 will be 35.40
White Rice was 10.35 will be 8.45
Sugar was 13.20 will be 14.00
Red Wheat was 5.90 will be 6.35
White Wheat was 5.90 will be 5.80
Apple Slices was 54.75 will be 54.75
Carrots was 52.25 will be 52.25
Macaroni was 13.45 will be 12.10
Quick Oats was 7.50 will be 8.15
Regular Oats was 7.50 will be 7.60
Dry Onions was 69.15 will be 69.15
Potato Flakes was 30.20 will be 22.20
Spaghetti was 16.25 will be 14.56
Refried Beans was 25.95 will be 25.96
Hot Cocoa Mix was 20.75 will be 23.10
White Flour was 10.00 will be 9.35
Fruit Drink Mix was 21.95 will be 23.10
Pancake Mix (box of 16 lbs) was 9.80 will be 11.15
Potato Pearls (box of 21 lbs) was 43.10 will be 43.10
Get a jump start on your food storage!
This week 1/6-1/12 is the Smith's case lot sale. They usually have a small one now and then one before each general conference (approx. Mar & Sept). If you're running low on can goods or peanut butter, you may want to stop in and grab a few things to restock. They are usually in the front of the store. Don't be afraid to ask about an item that you want. It may be hiding and they will help you find it. You can usually mix and match the cake mixes if you don't want an entire box of chocolate cake mix.
Free travel size first aid kit
Don't throw out the Red Plum coupons that you got in the mail! The 1/3 Red Plum has a coupon for $1 off of a Johnson & Johnson's First Aid Product. You could buy a J&J First Aid To Go kit at Target for a dollar so with this coupon, it should be free! What a great way to start off a 72 hour kit.
Menu Planning!
It's a new year and we all want to stay within our budget. One great way to stay within your budget is to plan your meals. By knowing what you're going to be making, you'll know what foods to store in your 3 month food supply and you'll make less trips to the store which means less impulse buying! So, here's a great post from Food Storage Made Easy with some great tools to plan your meals and keep a 3 month inventory: http://foodstoragemadeeasy.net/2009/02/21/3monthfoodsupply/
Apples
If you ordered the 40 lb box of apples from the cannery, you may be wondering what to do with them. They are so good. We're eating them sliced mostly. Utah Deal Diva did a post on what to do with all your apples. It looks so yummy! http://www.utahdealdiva.com/2009/10/ideas-on-using-preserving-apples.html Enjoy!
Got Pumpkin?
I meant to post this after Halloween, but forgot. So if I post it now, I'll have it for this year. Here's a link to the Utah Deal Diva http://www.utahdealdiva.com/2009/11/cooking-with-pumpkin.html . She goes in depth on how to cook your Halloween Jack o Lantern (scoop out the yuck, cut up the pumpkin and put it into a dish with 1 inch water, cover with foil, and bake for 1.5 hours at 350 degrees). Once it's cooked and pureed it's only .18/cup. Here are the recipes from her post (check out her post for the yummy pics):
Roasted Pumpkin Seeds
Has nothing to do with pumpkin puree! They're so good, you have to try them!
Melt 1-2 TBSP of butter and mix into about 2 cups of well cleaned pumpkin seeds. Spread on a baking sheet and sprinkle with kosher salt. Bake at 350 degrees for about 45 minutes. Apple
Pumpkin Muffins
I saw this recipe and knew I had to try it, being as I have quite a bit of diced apples in my freezer. My family loved these so much, I've made this recipe twice in 3 days! The original recipe is here, however, I changed so much of it, it's almost unrecognizable. Here's my version:
1 1/4 cups whole wheat flour
1/2 cup brown sugar
1 tsp cinnamon
1/8 teaspoon nutmeg
1 1/4 tsp baking soda
1/2 tsp salt
3/4 cup pumpkin puree
1/4 cup canola oil
1/2 cup milk
1 cup diced apples, softened in microwave {2 minutes worked for me}
Preheat oven to 350 degrees. Spray muffin tin with oil. Mix ingredients and spoon into muffin cups, filling them about 3/4 full. I like to make mini muffins because they bake in less time and they're fun for my kids to eat. Mini muffins take about 13 minutes to cook. Regular sized muffins take about 18-20 minutes to cook.
Cool and enjoy!
Soft Ginger-Pumpkin Cookies with Browned Butter Frosting
This recipe came from the newest Pillsbury recipe booklet, available in stores. I received it for free from MyBlogSpark for providing input for the cover photo. I made some changes to this one as well, just because it called for items I don't normally have on hand, like crystallized ginger. It still turned out incredible though, so be sure to try it!!
1 cup packed brown sugar
3/4 cup butter (I used butter flavored Crisco!}
3/4 cup pumpkin puree
1 egg
2 1/2 cups flour
1 tsp baking soda
1 tsp ground ginger {I used 1/2 tsp fresh grated ginger I had left over from another recipe and the other half ground ginger.}
1/4 cup chopped crystallized ginger {I omitted this and my cookies still had plenty of ginger flavor!}
1 tsp cinnamon {my addition}
1/2 tsp vanilla {my addition}
Frosting
1/3 cup butter {do not use margarine!}
2 cups powdered sugar
1 tsp vanilla
2-4 TBSP milk
Preheat oven to 375 degrees. In a large bowl combine brown sugar, ginger, the 3/4 cup butter, pumpkin and egg. Beat with a mixer until well blended. Add remaining ingredients to form soft dough. Refrigerate for about 20 minutes so that your cookies will have more shape. Roll into 1-inch balls and flatten slightly on tray. Bake 7-10 minutes or until lightly golden brown. {The cookies don't spread much at all, so I ended up baking about 20 on a tray!} Remove from tray immediately and place on cooling rack.
In a small saucepan, heat the 1/3 cup butter over medium heat, stirring constantly. Cook until butter turns a nice golden brown. It took mine about 5 minutes and when it turned, it turned very suddenly. Remove from heat. Add in remaining ingredients, stirring until frosting is smooth and spreadable. Let cookies cool for about 20 minutes before frosting. Enjoy!
Roasted Pumpkin Seeds
Has nothing to do with pumpkin puree! They're so good, you have to try them!
Melt 1-2 TBSP of butter and mix into about 2 cups of well cleaned pumpkin seeds. Spread on a baking sheet and sprinkle with kosher salt. Bake at 350 degrees for about 45 minutes. Apple
Pumpkin Muffins
I saw this recipe and knew I had to try it, being as I have quite a bit of diced apples in my freezer. My family loved these so much, I've made this recipe twice in 3 days! The original recipe is here, however, I changed so much of it, it's almost unrecognizable. Here's my version:
1 1/4 cups whole wheat flour
1/2 cup brown sugar
1 tsp cinnamon
1/8 teaspoon nutmeg
1 1/4 tsp baking soda
1/2 tsp salt
3/4 cup pumpkin puree
1/4 cup canola oil
1/2 cup milk
1 cup diced apples, softened in microwave {2 minutes worked for me}
Preheat oven to 350 degrees. Spray muffin tin with oil. Mix ingredients and spoon into muffin cups, filling them about 3/4 full. I like to make mini muffins because they bake in less time and they're fun for my kids to eat. Mini muffins take about 13 minutes to cook. Regular sized muffins take about 18-20 minutes to cook.
Cool and enjoy!
Soft Ginger-Pumpkin Cookies with Browned Butter Frosting
This recipe came from the newest Pillsbury recipe booklet, available in stores. I received it for free from MyBlogSpark for providing input for the cover photo. I made some changes to this one as well, just because it called for items I don't normally have on hand, like crystallized ginger. It still turned out incredible though, so be sure to try it!!
1 cup packed brown sugar
3/4 cup butter (I used butter flavored Crisco!}
3/4 cup pumpkin puree
1 egg
2 1/2 cups flour
1 tsp baking soda
1 tsp ground ginger {I used 1/2 tsp fresh grated ginger I had left over from another recipe and the other half ground ginger.}
1/4 cup chopped crystallized ginger {I omitted this and my cookies still had plenty of ginger flavor!}
1 tsp cinnamon {my addition}
1/2 tsp vanilla {my addition}
Frosting
1/3 cup butter {do not use margarine!}
2 cups powdered sugar
1 tsp vanilla
2-4 TBSP milk
Preheat oven to 375 degrees. In a large bowl combine brown sugar, ginger, the 3/4 cup butter, pumpkin and egg. Beat with a mixer until well blended. Add remaining ingredients to form soft dough. Refrigerate for about 20 minutes so that your cookies will have more shape. Roll into 1-inch balls and flatten slightly on tray. Bake 7-10 minutes or until lightly golden brown. {The cookies don't spread much at all, so I ended up baking about 20 on a tray!} Remove from tray immediately and place on cooling rack.
In a small saucepan, heat the 1/3 cup butter over medium heat, stirring constantly. Cook until butter turns a nice golden brown. It took mine about 5 minutes and when it turned, it turned very suddenly. Remove from heat. Add in remaining ingredients, stirring until frosting is smooth and spreadable. Let cookies cool for about 20 minutes before frosting. Enjoy!
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