Friday, August 8, 2008

Food Storage Friday!

The Wonders of Wheat: Week 2

Use your food storage to make these delicious and nutritious wheat wonders!

Blender {WHEAT} Pancakes

1 Cup Milk ( 3 T. Dry Powdered Milk +
1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1 1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender.
Blend on highest speed for 4 or 5 minutes or until batter is smooth.
Add eggs, oil, baking powder, salt and honey or sugar to above batter.
Blend on low.
Pour out batter into pancakes from the actual blender jar (only one thing to wash!)
onto a hot greased or Pam prepared griddle or large frying pan.
Cook; flipping pancakes when bubbles pop and create holes.

Whole {WHEAT} Carrot Bread

These carrot cake muffins/bread are
delicious, easy, and pretty nutritious for
a muffin. You get to sneak in a vegetable
and some wheat plus there are raisins and
pineapple in it. YUM!!

2 C. Brown Sugar, Packed
1 C. Oil
3 Eggs (3 T. Dehydrated Eggs + 1/3 C.
2 C. Carrots, Finely Grated (1 C. Dehydrated
Carrots. Pulse in blender before re-hydrating
to make them smaller pieces.)
1 C. Crushed Pineapple, Drained
3 C. Whole Wheat Flour
1 t. Salt
1T. Soda
1 t. Cinnamon
2 t. Vanilla
1 C. Raisins (soak mine in warm water first)
1 C. Walnuts, Broken
Grease and fl our 2 bread pans, 1 bundt
pan, or 2 muffi n pans (12 each) with
vegetable cooking spray. Beat together
brown sugar, oil and eggs (no need to
reconstitute eggs before adding to this
mix). Sitr in carrots and pineapple.
blend together dry ingredients; stir into
batter thoroughly. Add vanilla, raisins,
and nuts. pour into prepared pan. Bake
bread pans for 45-40 minutes, muffi ns
for 20 minutes, and bundt pan 1 hour
or until done.
Makes 1 Bundt

10 Reasons to LOVE Whole Wheat

1. It’s more nutritious, providing several more
minerals, vitamins (18 more to be exact!), and
natural photochemicals than white fl our.
2. Relax! It has More B Vitamins which are
known to help with nerves & stress.
3. Get cleaned out. Whole wheat provides more
fi ber, preventing constipation & diverticulosis.
The American Dietetic Association recommends
20-35 grams daily, the average American
consumes only 12 grams.
4. Lose weight and keep it off! Whole wheat
has a lot of fi ber which has almost no calories,
keeps you fuller for longer, absorbs 3x it’s
weight in water, cuts absorption of calories,
cleans out impurities, requires more chewing,
and takes 1/2 as much to fi ll you up and takes
longer to digest.
5. Reduces your risk of colon cancer & other
6. Lowers blood pressure, cholesterol levels,
and risk of adult on set Diabetes.
7. Cheaper! It will lower your food costs by at
30% to 50%!
8. Lowers doctor visits, bills, & medications.
9. Lowers Dentist Bills by cutting down on
tooth decay.
10. Eating Whole Wheat keeps your body
both emotionally and physically used to wheat.

Thursday, August 7, 2008

Tis the Season!

After seeing Mindy's blog, I had a real hankering for some blueberries of my own! I guess I could go with Briggy, but this year I skipped out on all my berry picking. Next year will certainly be more enjoyable for him.... Blueberry pie always brings up a favorite story amoung my family members--On one of my parents first dates, my mom (who is a very good cook) wanted to make a real nice home cooked meal for my 'city-slicker' dad. She made a turkey...I think it just about exploded, and for dessert, a blueberry pie---except for the fact that she completely destroyed it. poor mom. poor dad...he grinned and beared it...eating the whole meal with a smile :)
so even though im sure with a good recipe, i'd be able to master a proper blueberry pie, im afraid like mother like daughter, i might have a disaster on my ive actually never made a "real" blueberry pie. looking through my recipes, I came across this interesting take on a pie, that i'm sure is a lot easier....and probably just as tasty! anyway, just though i'd share!

Blunder-Free Blueberry Pie

8 oz pkg cream cheese, softened
2 3/4 c. pkg powdered sugar
16 oz container of frozen whip topping, thawed
1 pt blueberries
1 c. chopped pecans
2 9 inch graham cracker pie crusts

Blend cream cheese in a large mixing bowl until creamy; mix in powdered sugar. Add whipped topping; blend well. Fold in blueberries and pecans; divide and spread equally in pie crusts. Refrigerate until firm, about three hours. Makes 16 servings

Sunday, August 3, 2008

Dizzy Dandelion

Recently I set up an etsy account and made a blog for my *new* craft project. I've always loved making crafts, but lacked the self-confidence to do anything with them. (when you have a sister like jessie, everything you make seems mediocre compared to what she can do...) but she encouraged me, along with a few other family members, and'll be my little project for the time being. i think i might invite my friend ambyr to join me, so if we do actually bring our stuff to craft fairs, i'll have someone to do it with. im going to visit her tomorrow with my plan. i know a bazillion people do this, and their stuff is probably a lot nicer than mine...but its more to help me with my confidence...a personal journey if you will. ha, im such a goob. anyway, i made this last night for a friend...her baby girl was just baptized and i missed the ceremony, so i thought i'd drop by and give her a little something. its nothing fancy--i whipped it together really fast...and i know i can do even better....but these cutesy kind of gifts are what i plan on making....

im currently working on another gift for my sister-in-law that i will be able to post soon (as soon as she gets it--i dont want to spoil the surprise!)
anyway, there is nothing up yet on the blog, except a way cute background!!! but the address is: