I had to use these up!

I discovered that the blueberries I bought were about to go bad. What was I going to do? It was too much for me to just eat, I didn't want to freeze them. What should I do?

PIE!!!  In fact one of my favorite pies. "Blueberry Sour Cream Pie".

This pie is amazing!  Depending on my mood will determine which crust I make. I love the shortbread crust, but this time I made a butter crust (the key is to let the butter crust rest in the fridge for a minimum of an hour after you get it into a ball). This time I used a butter pie crust, and rolled it very very thin. This pie was fabulous!

 1 pie crust

Filling:
3/4 cup sugar
2 TBS flour
1 cup sour cream
1 egg
1 1/2 tsp vanilla extract
1/4 tsp salt
2 1/2 cups blueberries (fresh or frozen)

Topping:
3 TBS flour
2 TBS sugar
1 1/2 TBS butter
3 TBS finely chopped pecans

Put crust in pie pan.
Mix sugar and flour together in bowl, and mix well.
Beat in sour cream, egg, vanilla and salt together until smooth.
Fold in blueberries.
Pour into pie crust, and bake at 400 degrees for 25 minutes. (May need to adjust temperature and time for frozen berries)
Meanwhile, combine topping ingredients.
Remove pie from oven after 25 minutes, and sprinkle on topping.
Return pie to oven and bake 10 minutes more.
Chill before serving.

I will say, I did use a different amount of berries this time. I used 1 1/4 cups fresh blueberries, 3/4 cup frozen blueberries and about 1/3 cup frozen raspberries. The flavor combination was great, and it was nice to get a different bit of flavor.

The crumb topping on this pie is nice and crunchy. The pecans I chopped with a knife and I did a fine chop so you couldn't tell what kind of nuts they were by looking at them. The texture was fantastic with the rest of the pie so that you had the creamy sour cream part, the bursting berries then the crunchy topping.

Here you can see the raspberries and blueberries, and how they did not sink. The dark bits in the topping are the nuts. This pie is not too sweet either, another reason I like it so much. but honestly the mixture of textures is really nice.

This is a pie I could have often and be quite happy. You can use other berries such as currants, raspberries, marionberries or other black berry. Different berries will give you different textures. My favorite berries for this pie are fresh blueberries. Why? Because the fresh berries stay intact while cooking and so when you eat them they burst. The frozen berries have already burst and so don't have the same great texture.

My favorite pie is pie flavored pie. But this one was extremely satisfying. 

Amazing little GF muffins

I accidently found this recipe this morning. I now have so many food restrictions that it is getting more difficult to find fun things to eat. this little gem is flour free! Can be made sugar free! The texture is like a light fluffy muffin! Love it. Unfortunately this is not a nut free recipe. But there are so many options out there for nut and seed butters. No, you may not use cow butter or ghee. Sorry.

I found this amazing recipe over at Whole Lifestyle Nutrition. A great site for those looking for better options. I will post the recipe as is posted on the site, then put in my changes at the end. I highly recommend you visit the site, lots of great stuff over there.

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 12 muffins or 24 mini muffins

Serving Size: 1 regular muffin or 2 mini muffins

Recipe adapted from The Sweet Spot

Ingredients

• 1 cup nut butter - you can buy nut butters here
• 2 medium sized bananas (The more ripe, the sweeter!)
• 2 large eggs 
• 1 teaspoon vanilla (try making your own!)
• 2 tablespoons of raw honey(or other sweeteners such as maple syrup, stevia, etc.)
• ½ teaspoon baking soda
• 1 teaspoon apple cider vinegar
• Toppings: dehydrated unsweetened coconut flakes, raisins, flaxseed, dark chocolate chips, cinnamon, and/or anything else you can think of. I added even more tupelo honey ;) Feel free to lather on apple butter, strawberry preserves, or even more peanut butter. Ever heard of carrot jam? It's very tasty with this snack, too!

Instructions

1. Preheat oven to 400 degrees F.
2. Place all ingredients into a blender or food processor. You can also use a stick blender if you have one.
3. Blend until well mixed.
4. Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins.
5. Add additional toppings of your choice to each muffin and lightly stir into each cup
6. Cook time: 15 minutes for full size muffins and 10 minutes for mini muffins.
7. Reheat in a toaster oven for about 4 minutes at 350 degrees F, or eat at room temperature.

Notes: I first made this in a half batch. I used half almond and have peanut butter. I used 1 1/2 TBS RAW honey, and I added 1/4 cup mini gf chocolate chips. I also used my stick blender to blend them.

What I would do next time: use a riper banana (mostly brown almost black), only use peanut butter. Taste the batter and check for sweetness.. maybe use a little more honey, but using a riper banana will help with sweetness as well.

The texture was NOT rubbery, was NOT dense, WAS light and fluffy, like a normal muffin.

This one is being printed and being put into my GF recipe file.

Definetly also check out Averie Cooks  These little GF puffs look very promising, although not dairy free, I am wondering if they can be made with a dairy free alternative. Like dairy free sour cream (for those who are DF). 

 

Chocolate Pots De Creme

Yes it is a dessert. But do you know how hard it is to find a dessert that is CF, GF, DF,  & SF that isn't just cut up fruit????? Super difficult! You can use any milk, any sweetener, and any extract you desire. Sorry, no picture, I have made this twice this week, and it just disappears too quickly!

Chocolate Pots De Creme
2/3 cup semisweet chocolate chips*
1 cup half and half **
2 eggs***
3 tablespoons sugar ****
2 tablespoons rum*****
dash of salt

Heat oven to 350 degrees. Heat chocolate chips and half and half, stir until melted and combined. Take off heat. Cool slightly. Beat remaining ingredients. Gradually stir into chocolate mixture. Pour through a fine strainer into four 6-ounce custard cups or a corning ware dish.
Place cups or corning ware dish in pan on oven rack. Pour boiling water into pan to with in 1/2-inch of tops of cups. Bake 20 minutes for cups and 25 to 30 minutes for corning ware dish. Cool slightly. Cover and refrigerate at least 4 hours. Serves 4

*we used GF, CF, SF, DF semisweet chocolate, or dark baking chocolate (we prefer dark chocolate, for flavor and health benefits)
**I have used half and half, whole cow milk, coconut milk, almond coconut milk..
***we used organic farm fresh eggs (our own)
****I have used sugar, honey, and agave nectar.  I prefer honey. If using honey or agave nectar only use half as much as called for in recipe
*****NO rum here. But I have used a tablespoon of GF, CF REAL vanilla extract, GF/CF almond extract (1/2 tsp and then the rest vanilla)

This recipes is super easy to make, super easy to make dietary restrictions work in. ALL my kids love it. NO I do not refrigerate it for 4 hours. I let it cool 20 minutes, then stick it in the freezer for 20 minutes, and whalaa, yumminess.. if I can keep the kids out of it that long.  Yes I do strain it so there are no chewy egg chunks, which happens when the eggs curdle.. yuck.. But it still tastes good.

Black Bean Brownies with Medjool Dates

Ok, three variations!! So read all the way down. Both of these are pretty low in fat, HIGH in fiber and protein!!  We love all of the black bean brownie recipes.  NOTE: you can use pinto beans or white beans instead!!!! 

Variation #1:

3 eggs

1 cup medjool dates, pitted
1/2 cup baking cocoa
1 TBS vanilla extract
1/2 tsp. baking soda
3 TBS oil or melted butter
1 (15oz) can black beans, rinsed and drained

Preheat oven to 350 degrees. Generously grease 8x8 inch pan.
In food processor, place dates, black beans and oil/butter and puree until smooth.
Add baking soda, vanilla and cocoa powder and again puree until completely smooth.
Allow food processor to blend for 3 to 5 minutes without stopping to emulsify.
Add eggs and mix well.
Pour batter into greased baking pan. Bake until slightly firm on top and edges pull away from the sides of the pan or toothpick comes out of center mostly clean (about 30 minutes).
Allow to cool and then frost as desired.


Variation #2 (lower fat):
 
3 eggs

15 medjool dates, pitted
1/2 cup baking cocoa
1/2 cup apple sauce
1 TBS vanilla extract
1/2 tsp. baking soda
1 (15 oz) can black beans, drained and rinsed
1 TBS oil

Preheat oven to 350 degrees.

In food processor, chop dates, oil and black beans until smooth.
Add baking soda, cocoa, vanilla, and applesauce. Puree until smooth, allow processor to run for 3 to 5 minutes with out stopping.
Add eggs and mix well.
Pour batter into greased 8x8 pan and bake for 30 minutes or until toothpick comes out mostly clean.
Frost as desired when cool.
Makes 16.

Variation #3 (MY FAVORITE, BESIDES ORIGINAL)

3 eggs
1 can black beans, drained & rinsed
1 tsp.- TBS real vanilla
1/2 cup baking cocoa
3 TBS oil
1/2 tsp baking soda OR powder
Dates
Granulated sugar
1/4 - 1/2 cup semi-sweet chocolate chips

Using a 3/4 cup, fill it half way with chopped pitted dates, then fill the rest of the way with sugar. Place everything in the blender or food processor, EXCEPT chocolate chips. Blend until smooth. Add chips and blend just until they are broken up. Pour into greases 9x9 pan. Bake at 350 for about 30 minutes or until toothpick comes out clean. Frost when cooled.

Frosting #1 : Better Crocker Fudge Frosting (cut in half for bean brownies above!!!!)


1/2 cup granulated sugar
2 tablespoons baking cocoa
1/4 cup milk (cow, goat, rice, coconut, almond... whatever kind you like)
2 tablespoons butter
1 tablespoon agave nectar OR corn syrup
dash of salt
1/2 to 3/4 cup powdered sugar
1/2 teaspoon vanilla

Mix granulated sugar and cocoa in 2-qt. saucepan. Stir in milk, butter, agave nectar or corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally; cool. Beat in powdered sugar and vanilla. Spread over brownies. Let cool.

Frosting #2:

1/3 to 1/2 cup semi sweet chocolate chips
2 to 4 TBS whipping cream

Combine and melt slowly. Pour over brownies and let set up for about 5 minutes before cutting.

Black Bean Brownies

1 (15 oz.) can black beans, drained and rinsed
3 eggs
1/2 cup baking cocoa
1/2 tsp. baking powder
1 pinch salt
1 tsp. vanilla (I never measure vanilla.. I just pour some in)
3/4 cup sugar
1/2 cup semi sweet chocolate chips

Preheat oven to 350 degrees
Lightly grease 8x8 square baking dish
Put all ingredients except chocolate chips in blender. Blend until smooth. Add chocolate chips and blend just a little to break them up a tiny bit.
Bake in preheated oven on middle rack until the top is dry and edges start to pull away from pan, about 30 to 45 minutes.

Frost with favorite frosting.

Frosting #1 : Better Crocker Fudge Frosting (cut in half for bean brownies above!!!!)


1/2 cup granulated sugar
2 tablespoons baking cocoa
1/4 cup milk (cow, goat, rice, almond, coconut... whatever kind you like)
2 tablespoons butter
1 tablespoon agave nectar OR corn syrup
dash of salt
1/2 to 3/4 cup powdered sugar
1/2 teaspoon vanilla

Mix granulated sugar and cocoa in 2-qt. saucepan. Stir in milk, butter, agave nectar or corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally; cool. Beat in powdered sugar and vanilla. Spread over brownies. Let cool.

Frosting #2:

1/3 to 1/2 cup semi sweet chocolate chips
2 to 4 TBS whipping cream

Combine and melt slowly. Pour over brownies and let set up for about 5 minutes before cutting.

Power Balls

I love these, my kids love these!  These are yummy and very good for you.

Power Balls
1 pound (16 oz.) pitted dates or figs
1 cup peanuts, raw or roasted (or whatever nut you like)
1/2 to 1 1/2 tsps. vanilla extract
1/4 - 1/2 cup flaked grains (oats, or barley, or wheat, or rye... whatever you have)
1/4 cup craisins or raisins (optional)
1 - 2 TBS rice protein powder (optional)

Toasted coconut (toast under broiler until golden, you will want to watch it closely and stir occasionally).

Check dates for pits. Pits will break your food processor  blade. They are very hard, and are sharp at both ends. I usually bend the dates in half to check for pits.

Place peanuts in processor and blend a little. Add dates and blend until smaller. Add any other dried fruit and mix until fine. Now add the vanilla, grains and protein powder. Mix until fine.

Roll into 1-inch FIRM balls, then roll firmly in the toasted coconut. Store tightly covered in fridge.

Blackberry (or any fruit) Cobbler

Ok, first let me say this is yum! I got this from a friend a long time ago, and it is a cherished recipe. I miss her dearly.

Filling:
6 cups blackberries, rinsed or frozen  (or any berry or fruit)
1 1/2 cups sugar
1/3 cup flour
Mix berries, sugar and flour and place in 15-inch dish.

Batter:
2 cups flour
1 cup plus 1 TBS sugar
1 TBS baking powder
1 tsp salt
1 cup milk
8 TBS (or one stick) butter, melted
1/4 tsp nutmeg (or cinnamon depending on fruit)

Combine flour, 1 cup sugar, baking powder and salt. Add milk and butter; beat until smooth. Spoon batter over berries, make sure you spread it out and don't have any fruit showing. Combine 1 TBS sugar and nutmeg. Sprinkle over batter. Bake in center of oven for 1 hour until bubbly and cake is cooked through.

Zucchini Cake

I got this from my sister in law, and we LOVE this cake!!!  I make bigger cakes for our family, but this is the original recipe.

2 1/2 cups flour
2 cups sugar
1 1/2 tsp. cinnamon
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup oil
4 eggs
4 cups shredded zucchini

Preheat oven to 350 degrees.
Combine dry ingredients in medium bowl. In large bowl combine oil, eggs and zucchini. Add dry ingredients. Pour into greased 9 X 13 pan. Bake 35 - 40 minutes or until done. Cool. Frost.

Cream Cheese Frosting
3 or 4 ounces cream cheese, softened
1/4 cup butter, softened
1 TBS milk, optional
1 tsp. vanilla
2 cups powdered sugar

Beat all except powdered sugar until smooth. Add sugar. Beat until smooth. Spread on cooled cake.

Crock-Pot Apple Cheesecake

This was a quick throw together, pray it tastes good thing I made today. Well it was AWESOME!!  So Here is it for you :

2 TBS butter, melted
7 or 8 graham crackers, the whole biscuit with 4 sections, crushed
12 ounces cream cheese
3 eggs
1 TBS powdered sugar
1 TBS granulated sugar
1/2 tsp. vanilla extract
1/2 tsp. almond extract
apple pie filling (I used my home canned apple pie filling)*
1/2 to 1 tsp. vanilla extract
1 TBS butter

Combine the 2 TBS butter and graham crackers. Spread in bottom of 5-quart crock pot. Turn crock pot onto HIGH.
In a bowl mix cream cheese and sugars with hand mixer until smooth. Add eggs one at a time and mix until smooth. Add vanilla and almond extract, mix smooth. Spread over graham crust. Combine pie filling with 1/2 to 1 tsp. vanilla and 1 TBS butter, and warm gently on stove, spread over cream cheese mix. Cook on HIGH for 2-hours. Turn off and let sit.

*I canned an amazing apple pie filling using tapioca that is super yummy.

Zucchini Cream

Ingredients

• 2 lbs zucchini
• 2 cups sugar
• 1/2 cup butter ( no substitute)
• 2 lemons, juiced and zested

Directions

1. Cut off stem and blossom ends of the zucchini and peel. (Remove all the green for a prettier color at the end). If the zucchini are very large, cut in half lengthwise and remove the seeds. If small, leave whole. (I cut the zucchini into chunks at this point).
2. Boil in a small quantity of water until tender OR you may microwave in a covered dish until tender, about 10 minutes. In either case, drain well, then mash or process to a smooth pulp.
3. Cook in the top of a double boiler over hot water with sugar, butter, lemon juice and zest. Stir frequently, until thick and creamy, about 15 minutes.
4. Ladle into hot sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, put lids and rings in place and tighten down.
5. Invert jars for a few minutes, then return to upright and cool completely. Check seals, label and store in cool, dry place.
6. Note: It took 30 minutes for my batch to cook down. I processed my jars in a hot water bath for 5 minutes.

Chocolate Peanut Butter Oatmeal NO BAKE cookies

1 cup sugar
1/4 cup butter
2 TBS. baking cocoa
1/4 cup milk or rice milk
1/4 cup peanut butter
1 1/2 tsp. vanilla
1 1/2 cups quick oats (NOT INSTANT) or regular oats

Melt butter in pot over medium heat. Add milk, cocoa and sugar; mix together. Mix/melt peanut butter in and add vanilla. Take off heat. Add oats and stir well.
Plop spoonfuls onto plate or waxed paper and let cool until hardened enough to pick up. 
Store covered in cool place.

Chocolate Mint Sandwich Cookies

18 min

10 min prep
48 sandwich cookies
1 1/2 cups packed brown sugar
3/4 cup butter
2 tablespoons water
12 ounces semi-sweet chocolate bits
2 eggs
3 cups flour
1 1/4 teaspoons baking soda
1 teaspoon salt
Filling
3 cups confectioners' sugar
1/3 cup butter, softened
4-6 drops peppermint extract or mint extract
2 drops green food coloring (optional)
2-4 tablespoons milk

Preheat oven to 350 degrees F.

Cookies: Combine brown sugar, butter and water in large, heavy-duty saucepan.
Cook over med heat, stirring occasionally, until butter is melted.
Add chocolate bits; cook, stirring for 1 to 2 minutes or until smooth.
Remove from heat and cool.
Add eggs one at a time, beating well after each addition.
Stir in flour, baking soda and salt.
Drop by rounded teaspoon onto ungreased baking sheets.
Bake for 6 to 8 minutes or until edges are set.
Cool on baking sheets for 1 minute;.
Remove unto wire racks& cool.

Filling: Beat confectioners sugar, 1/3 cup butter and mint extract in large mixer bowl.
Add milk until smooth and of desired spreading consistency.
Spread about 2 teaspoons filling onto flat side of 1 cookie; top with second cookie, flat side down.
Squeeze together gently.

Rice Pudding

1 1/2 cup cooked rice * #

2 cup milk, divided

1/3 cup sugar

1/4 tsp. salt

1 egg. beaten

1 TBS butter

1/2 tsp. vanilla extract **

Heat milk, sugar, salt and rice over medium heat, whisking continually, until thick and creamy, about 15 to 20 minutes. Temper egg by whisking in a separate bowl and slowly drizzling 2 TBS hot rice mix into it. Then add to rice while whisking. Cook 1 minute. Add remaining 1/2 cup milk. Cook about 30 seconds to 1 minute.  Remove from heat. Stir in butter and vanilla. Serve warm.

*3/4 cup uncooked rice cooked in 1 1/2 cups water, then follow directions 

# I used Homai California Calrose rice from costco (or SFWY)

** I used 1/4 tsp EACH vanilla and lemon extract

Crock Pot Chocolate Mud Cake

1 cup flour

2 tsp baking powder

6 TBS butter

2 ounces semi sweet chocolate or chocolate chips

1 cup sugar, divided (2/3 and 1/3)

3 TBS dutch-processed cocoa powder (any BAKING cocoa powder is fine), PLUS

1/3 cup duch-processed cocoa powder

1 TBS vanilla extract

1/4 tsp. salt

1/3 cup milk

1/3 cup brown sugar

1 1/2 cups hot water

     whipped cream or ice cream

Coat the inside of a 2 1/2 quart to 5 quart slow cooker or crock pot with paper from butter cube ( you know, the ones you save to grease the pan with).

Whisk together the flour and baking powder in a medium bowl and set aside.

In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.

Whisk into the chocolate mix: 2/3 cup of the sugar, 3 TBS of cocoa, vanilla, salt and milk.

Add the flour mixture and stir until thoroughly mixed.

Pour the batter into the slow cooker and spread it evenly.

In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved.

Pour the mixture over the batter in the crock pot.

Cover and cook on high for 1 hour 15 minutes to 2 hours 15 minutes, depending on size of the crock pot.

Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.

NOTE: the cake's cooking time and final appearance will vary depending on your crock's size and how hot it runs.

*** I usually double this recipe for my 5 quart !! 

FUDGY Brownies!!!

Ok, so I went and got a copy of Betty Crocker's OLD-FASHIONED COOKBOOK, because a friend recommended one recipe from it.. How funny and non-frugal is that??  So we decided, except for recipes we are allergic to (shellfish), we are going to make every recipe in this book!  Good luck with that!  So, here is the Fudge Brownies recipe, and yes the texture is fudgy. Peaches said they need more chocolate, girl after my own heart, but I thought they were good!

"Brownies have been popular since the 1920s, and were originally called "Bangor Brownies" after the city in Maine where they first became popular. Brownie mavens debate: Should these dark bar cookies be dense and chewy like candy or softly textured like cake? This version make a large pan of the fudgy variety."

1/2 cup butter
12 ounces semisweet chocolate chips
1 1/2 cups sugar
1 1/4 cups all-purpose flour
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 cup coarsely chopped nuts (optional.. we don't use nuts)

Heat oven to 350. Grease 13x9x2 pan. Heat butter and 1 cup of the chocolate chips in 3-quart sauce pan over low heat, stirring constantly, until melted. Stir in sugar, flour, vanilla, baking powder, salt and eggs until smooth. Stir in remaining chocolate chips. Spread in pa; sprinkle with nuts. Bake about 25 - 30 minutes or until set; cool completely. Cut into about 2 x 1 1/2-inch bars. Store tightly covered.  36 brownies

Vegan Brownies

I shared this recipe a long time ago in RS. But it is a simple food storage recipe. No they aren't true vegan as I use granulated sugar.. owell.

Vegan Brownies
2 cups flour
2 cups sugar
3/4 cup baking cocoa
1 tsp. baking powder
1 tsp. salt
1 cup water
1 cup oil
1 tsp. real vanilla

Preheat oven to 350 degrees
Mix dry. Mix wet. Add dry to wet until well blended.
Pour into 13x9 pan
Bake 20 to 25 minutes or until toothpick comes out clean.
Let cool atleast 10 minutes before cutting.

Catch up from January and half of February

Hi this is info minus the sales info as they are now expired.  I'll start from the first email. :)  Lot's of info!!  Lisa

1.20 - 1.26.10

Hello All,

I am sorry I am late with this. This is just to inform you of some good deals at stores around us. I am late due to sick kids, sorry. Hopefully next weeks email will be better :)

 Not everyone knows of the prices of things at all stores, but I will do my best ;) I do not get to all the stores EVERY week. And I only go to Safeway, QFC, Albertson's and Fred Meyer if there is something that is a really good deal. Otherwise I mostly stick to Costco, Winco and DK.

This is not for you to run out and buy things you don't need, use, or eat. This is to inform you of things so you can choose what you may want to pick up during an errand or during normal shopping. The last 2 weeks saw some excellent prices on chicken at QFC, but not this week.. bummer.

Seed Catalogues:  Now is the time to order your free seed catalogues online. Many are already arriving in mailboxes. We tend to privilege Territorial Seed Company, Raintree Nursery, Shumways, Jung, and Johnny’s Seeds because they have seeds that work in our area.

I will eventually also be letting you know of prices for good deals at these stores:

Albertsons (there is one in Eastgate and also in Fairwood)

Champion Grocer (in the warehouses by the Park and Ride)

Costco  (I only go in once or twice a month, but somethings are cheaper here. sometimes.)

DK Market (behind walmart in renton)

Dollar Tree (Covington)  Where EVERYTHING is a dollar :)

Fred Meyer (they're sales are from Sundays through the next Saturday, so it throws me off sometimes. I will try to get FM sales out to you by Monday!)

PCC

QFC

Safeway

Walmart

Winco (usually they beat all the ads for albertsons, safeway, QFC and any other competition, even if only by a penny).

Champion Grocer:

This is where I get a lot of my grains. Jim will give you a quote on anything he can get in.

Costco:

Rice Dream $16/case

Butter

whole chickens

Dollar Tree:

Crest

Aquafresh

Colgate

Aim

Pepsodent

Floss

Dial Basics hypoallergenic soap 3 pack

Pear's Natural transparent soap

toothpastes

foil pans in 2 and 3 packs

canned goods

dial gold 2 pack

Trim fingernail clippers with emery boards

Trim toe nail clippers

Comet 25oz.

Rubbermaid take alongs 2-count

toothbrushes (assorted)

1.24 - 1.30.10

Good Sabbath to you all!  Today is the day Fred Meyer ads come out. Also I wanted to share some of our favorite things to eat using our food storage. I also have some food prices for costco, but I will be putting that into a word document and sending it out, and I will update prices I hope monthly. Also, I hope to soon also have Winco prices for you, as they do not do sales, they just try to price things lower than the competition. There are some good prices this time from Freddies !! 

Also, if you look in our ward cookbook that the Giffords help make, you will find some of my recipes. But one we use VERY often is the Oatmeal Muffin recipe (not sure if it is under my or Shari's name) but we use this ALOT.  It is a favorite. The flavor is soft and the crumb is delicate.

ALSO, I am working on possibly doing a Pressure Cooker Class, problem is,I don't want to use the church as their stoves haven't been very reliable for me. I will talk with Russ and see when I can do it here. When I do the classes, they will be small, most likely 4 to 8 people. Why? Space. I have a small house. I think my canners are bigger than the bedrooms! I will also be doing a simple water bath class too. Canning is fun for me. I love it.  I also love how I can control what is going into my food .  IF there is an interest for either of these canner classes please email me to let me know. There will most likely be a small fee as you take home some of what we can.

I am also planning a food dehydration class. Simple things the first time like apples and pears. Maybe fruit leather, although I don't like to make it and my kids won't eat it.  But again, I need to know that there is an interest.  I might talk to my mom and see if she will help me if there is an interest in fruit leather as hers is amazing and the only one we all like :)

What to add to your storage this week??   SOAP.... the soap you use to wash your body. IF you can get a 3 month supply that is great.. IF you can afford to get a 6 month to 12 month supply AWESOME!!  For my family of 9, we use only 3 bars a month! So I go to Dollar Tree in Covington and I stock up on our body soaps there. I can get a year supply for between 12 to 18 dollars, I can only use certain soaps because of allergies, so this is not bad.  Also, Costco carries large packs of bar soap.  I will get those prices to you in the next day or two.

1.27 - 2.2.10

Well Hello!! I have been trying ALL day to get this written. For some reason life came up and I didn't get to the computer. Well, it's ok, the bread is yummy and the rice pudding wonderful!  Have a few things here to show you from a couple stores, some recipes, and some thoughts.  OH so you know, all the recipes I share are tried and true. If I don't like them or Devon doesn't like them, we don't share them. I have very picky kids and I'll tell you, these are good recipes! Although I understand everyone has different tastes, and I do use some things that weren't common a few years ago (quinoa, pronounced  keen- wha .. and millet, yup the stuff they put in the bird cages.. both of these are SUPER high in protein).  We use our food storage daily, as we eat what we store. Out of my food storage this week we have used: 1 jar homecanned turkey, 1 jar spaghetti sauce, 2 pounds spaghetti noodles, 2 cups potato pearls, 1 jar apple butter, 2 jars strawberry jam, 18 pounds of hard white wheat, 3 pounds granulated sugar, 2 pounds brown sugar, 1/4 cup salt, 4 bouillon cubes, 2 pints home canned applesauce, 10 pounds all-purpose flour, 13 pounds oatmeal, 3 pounds calrose rice, 1 LARGE jar JIF (from costco), 1 cup shortening, 1/2 gallon canola oil, 4 pounds butter, 3 pounds chocolate chips, 3 TBS cinnamon, 1 TBS nutmeg, 1 TBS quinoa powder, 2 pieces crystallized ginger, 2 cans refried beans, 2 pounds cheddar, 2 pounds chicken breast, 5 TBS yeast, 2 quarts rice milk, 5 herbal tea bags, 1 cup hot cocoa mix..  It isn't hard to do. 

Save money when you grocery shop, meal plan and make a list!

Champion:

I sent out a separate email for some of the deals there. Also had hours listed on it.

Costco:

Rice Dream $16/case

Whole chicken (raw, 2 pack) $0.99 /#

Country-style pork ribs $1.99 /#

Kirkland BUTTER $6.85 / four pounds ($1.71/#)

Tillamook Cheddar  2.5 pound loaf $6.59     OR   5 pound loaf $11.69

Mozzarella 2-pound brick $4.69

String cheese  (60 oz  or 3.75 pounds)  $10.39

American Cheese $10.49

Vanilla (I think, I forgot) $6 or about.. for 16 ounces!!! gluten free!!

Red Star Yeast (2 lb.) $3 or $4

Dollar Tree:

Crest

Aquafresh

Colgate

Aim

Pepsodent

Floss

Dial Basics hypoallergenic soap 3 pack

Pear's Natural transparent soap

toothpastes

foil pans in 2 and 3 packs

canned goods

dial gold 2 pack

Trim fingernail clippers with emery boards

Trim toe nail clippers

Comet 25oz.

Rubbermaid take alongs 2-count

toothbrushes (assorted)

WinCo:

25# bag oatmeal (regular or quick) $10

 I'm sorry I haven't gotten the Costco price list done yet. Or the one for Winco.  I will tell you though that Winco and DK market beat the pants off Albertson's, Fred Meyer, Safeway (SFWY) and QFC in produce prices. Not sure if they will beat Freddie's navel orange price though, and boy are they sweet!!  We bought 21 pounds.. yes that is correct!! and we will be getting more before the week is over. They are so juicy and sweet you don't want to stop with just eating one! 

TIPS: Organize your pantry by dates. Farthest date out is the farthest date back in the pantry.. If something is dated for  April 2010, something else March 2010.. obviously you should use the march one first so put it in front of the april one.  ALSO, I know you have heard this before, but if you don't use the food item, even if it's a good deal don't buy it; It will just be wasted and all you did was waste money. Don't buy it if you don't like it, won't use it, never eat it.  Store what you eat and eat when you store. Do you store grains? Do you have a grain mill?  No reason to store a grain you won't use with out the proper tools!   By the way, do you  have a good can opener? Bottle opener? vegetable peeler? It's always canning season at our house, BUT I know I need 5 new vegetable peelers (yes 5 actually closer to 8 or 9, one for each kitchen helper). I love my can opener, it's a Swing-A-Way.. BEST one on the market, they carry them at Target, they used to have 2 sizes available but I'm not sure if that is still the case. I have 2 and need another (I'm sure one will be disappearing soon to the camping gear).

Food storage item for this week:   BEANS that you and your family enjoy.  split pea, garbanzo, adzuki, kidney, black, white, lentils.. Whether is it dry, canned or even powdered.. some great deals from some stores on canned beans right now. Don't know where to get something in bulk, email me. Pretty sure I have an idea.

IF you have any questions on where to get something, how to use a food item, how to bake, need a recipe, how to store, how to shop, how to make a meal plan etc.. anything please send me an email!   Preparedness is not just food!!  It's also clothing, communication (networking and friendships), travel, heat source, cooking sources, water, consumables (soaps, toilet paper, lotions)... Don't be afraid to ask, no such things as a dumb question. If I don't know, I will try to find out for you.   Thank you!! Have a great few days!

 Please forgive mistakes, it's late :)

1.31 - 2.6-10

 

Hello Everyone and Good Sabbath to you.

Freddies is letting me down this week. Not much going on there. QFC has them beat with a couple things, but I will let you know the best price for this store, previous emails for other stores, and you can decide where to go. Remember, do not make a special trip to the store to get a sale item, this is a waste of your time and gas! (time and gas = money). 

Also, I stopped into Champion this week, and goodness, I almost cried!  They had Kettle Chips Sour cream and onion for $1.00 per bag!  AND my favorite Montana Mills Prairie Gold (hard spring WHITE wheat) for only $26.50 per bag! He also had Montana Mills Chief Bronze for the same price (this is the wheat I use for bread).

For those of you who have not been to this store, let me forewarn you, this is a "Mom 'n' Pop" type operation. Nothing they carry needs refrigeration. Bulk items available!  Jim, and his mom run this store and it has been in Issaquah near 10 years or more!  And before that they were in Factoria. Jim is AWESOME!! (He was in an accident a few years ago and broke his jaw, he had to relearn to talk. So it seems like he isn't moving his mouth much to talk, well, because he isn't. BUT this man is truly a go getter!) I have been ordering my wheat from him for 3 years now. Remember I said mom and pop store, well, they remember you. AND they carry your groceries out to your car and put them in your car for you! It feels like a nice lil old town store. I love them. I will list some of the things they carry in this email as well, not with prices though, sorry I don't have a current list of prices, but Jim will get it for me no problem.

OH, by the way, did you fix your pantry ???  hmmmmm, I have been busy since Friday rearranging my kitchen. Jaslyn and I were a bit naive thinking we could start this at 8:30 am and be done by 2pm. We were going to get everything rearranged, then sweep and mop before anyone got home from school.... guess what?  By 3pm, we were done, but the project wasn't. Of course, I decided to go through EVERY cupboard and clean it out, and move things to other places and get rid of things I don't ever use, or haven't used. Didn't get rid of much. Why did I do this? Because I wasn't sure what I had anymore in my cupboards. Spices, sugars, condiments, herbs.. no idea. Infact, while cleaning one cupboard I found a jar of cloves that I knew I had but couldn't find when I was looking for them. I also found 3 jars of minced onions, 3 jars of garlic powder, 2 jars of onion powder, one jar of rubbed sage, celery seed (hurrah for coleslaw!), the last of my peppercorns (UH OH), 3 jars of wheat (yes, I ran out of white buckets so I used my canning jars) and some crystallized ginger. I also found a bag full of cinnamon to put into my large jar. Does this make sense to you? Probly not, unless you knew that I buy ALL of my herbs and spices in BULK at Winco or Champion.  I go through a lot of spices because I cook almost everything from scratch.

Ok.. I guess I should stop rambling. I have been rather busy in  my kitchen the last few days, and I am currently enjoying the wonderful smell of fresh granola (currently cooling) which is a surprise breakfast treat for the kids. OH, word of warning about Costco or Kirkland brand mac and cheese.. just don't buy it, turn away, run away, hide from it.. NASTY NASTY NASTINESS.. Thought we'd give it a try.. I gagged, Evelyn gagged, Denver gagged.. it went back the next day!

Sometimes buying at Costco is NOT a good deal, so keep an eye on that. Just because it's bulk doesn't make it a deal, remember grocery stores will sometimes have sales on Campbells and you can get them from $0.40 to $1.00 per can.. Just keep an eye out. I don't use campbell's as it is bad for Jaslyn, but Russ has it for when he is on his own for lunch. Or when I am sick in bed (quite often, but he only uses it for himself). Also, the garlic, onions and potatoes can sometimes be good prices, if you can't eat that much, see if someone will split a bag with you, or a couple of couples. You never know who else can not eat 20# of spuds! or 3# of garlic 

REMEMBER, Fred Meyer and Walmart sales are from Sun to Sat. Everyone else is Wed to Tues. Kind of a pain in the neck. SO, if you want that good whole chicken from QFC that was only $0.88/ pound, you have until midnight on Tuesday! Also just because it says 10/$10 at safeway (SFWY) doesn't mean you have to buy 10. Although if it is something you will eat, check the dates when you are buying it, will you use that much or more in a year or before the expiration date?? Think yearly, not weekly or monthly. IF we ate tuna, 10 cans would be good for 5 to 10 months for us. But we don't, we can and eat our own chicken :)  What about other conveniences?? Spices? IF you are looking to save money, sometimes making things from scratch is cheaper than buying convenience foods.

******************************************************CSA*********************************************

What is that? It is kind of like a farm co-op. You pay a monthly fee, and you can get 1 to 4 boxes of farm fresh produce either you pick up in town or have delivered right to your door!  GREAT STUFF.. here is the link to check it out. It is a little expensive sometimes, but it is the same great stuff you can get at the farmer's market. I have used this farm and love what they grow. And you can tell them what things you might not want like brussel sprouts or apples and what not. I ask only for stuff they grow on their farm. I love their beets and salad mixes. I am only offering this as many people don't know about it. You can call them with any questions. Or you can wait until the farmer's markets start up and check them out. They are at the Pickering Barn Parking  with other farm vendors (during Farmer's market which isn't yet). Their farm is in the Snoqualmie Valley.

http://www.fullcirclefarm.com

*****************************************************************************************************

Champion:

Kettle Chips (sour cream and onion) $1.00 each  (until supplies last)

Breakfast cookies (assorted flavors) 4/$1.00  (until supplies last)

Hard Red Spring Wheat (for bread)

Soft white wheat (cookies, muffins, no yeast things, also used for pastry flour)

Hard White Wheat (breads)

Split peas

Garbanzo beans (DRY)

Rice(s)

Lentils

Oats

Flours

Sugars

Spices

Canned goods

Juices

Soaps

BULK items (from 3/4 pound to 50 pounds!)

Candies

vitamins

baby items

pet foods (occasionally)

crackers

flaked grains (triticale, barley, rye, oats, wheats)

condiments

honey

jam

baking supplies

flavorings

homeopathic

nuts (roasted, salted, raw)

dried fruits

fruit logs

GLUTEN FREE section!!  AND MORE!!

Costco:

ground turkey $2.29/#

butter (kirkland, in the BOX so you get 4 cubes per box, and 4 boxes per pkg)  $6.85 for 4 pounds (only $1.71/#)

Rice Dream $16/case

Bananas $1.32/ 3 pounds

Sweet onions 5#/ $5

Tillamook Cheddar two and half pounds $6.59  and five pounds $11.69

Mozzarella two pound loaf $4.69

Garlic 3#/ 5$

EGGS: 24 ct = $2.99 ($1.50 doz.) OR 5 doz (60 ct) $6.59 ($1.32 doz) 

Vanilla $6.49 (16 fl. oz)

Campbells: chicken $6.49 (12 cans); tomato $9.99 (12 cans); cream of mushroom $9.99 (12 cans)

Kraft Parmesan $ 9.75 (16 oz)

JIF creamy PB $7.99 / (2) 48 oz.

Adams crunchy PB $6.99 / 80 oz

Mission Flour Tortillas $4.99 / 40ct (burrito size)

Evaporated milk $10.89/ 12 cans (12 fl. oz) = $0.91 each

What to add to your storage this week??? TOOTHPASTE.. ya know how aggravating it is to wake up to brush your teeth and the tube has been squeezed dry by one of your seminary students??!!!  grrr, and then they didn't replace it.... oh wait, my fault I didn't have any in stock. Watch for sales, but I know for a fact Dollar tree has some and it is only $1.00/tube.  Not the largest tube on the block, but it isn't the trial size. We have found that the large tubes are too hard to handle for littles and I don't like how big they are. take up too much room .. and they get really messy. But usually the price per ounce is still a good buy at Dollar Tree.

OOPS, again it's late.. why?? I have no idea. But please forgive spelling mistakes.. have a good couple of days!