Summer Comfort Dinner

When I was planning the meal I would deliver to The Robinson's, I wanted to make something both comforting and fitting to the weather.
This is my version of a cozy comfort dinner, summer style:

Bacon Cheeseburger Meatloaf




1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions

Preheat oven to 350 degrees F.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.

In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.

Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.

New Potato Green Bean Salad





1 (3-pound) bag new potatoes, quartered
1 pound fresh green beans, cut into bite-sized pieces
1/3 cup olive oil
2 1/2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon dried dill
1/2 teaspoon salt
1/2 teaspoon ground black pepper

In a large saucepan, add potatoes to enough water to cover. Bring to a boil, and boil for 8 minutes. Add green beans, return to a boil and cook for 2 minutes. Drain and cool slightly.
Place potatoes and green beans in a serving bowl.

In a small bowl, whisk together olive oil and next 5 ingredients. Pour over potato and green beans, tossing gently to coat. Cover and chill


Cookies and Cream Icecream is Tom's favorite. Since it was Spencer's birthday on tuesday, I knew I wanted to include a "birthday cake" I intended on making it from scratch, but when I was at the grocery store today...they actually had one displayed for sale....I weighed my options and decided to save a little time and just buy the cake...I hope they like it! But here is the recipe for it:




1 (18.25 ounce) package white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1 cup chocolate sandwich cookie crumbs
3 cups confectioners' sugar
3/4 cup shortening
1 teaspoon vanilla extract
2 egg whites
12 chocolate sandwich cookies

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookies. Pour batter into the prepared pans.
Bake for 25 to 35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.
To Make Frosting: In a small bowl, thoroughly blend the 1/2 cup confectioners' sugar, shortening, vanilla, and 2 egg whites. Beat in remaining confectioners' sugar until creamy. Frost the cake, and garnish with remaining cookies

I think jazzing up dinner deliveries is a nice way to let the person know they are special, loved and worth the time. Any act of service is greatly appreciated--but if you have the time, why not make it pretty? Thats my way of looking at it. What I did was simple and fun. I just took a basket and filled it with mossy grass (I was going for a green/brown theme for this one) and some green/brown potporri pieces. I labeled everything with natural brown cardstock with a green font. I made a decorative sign "Families are Forever" adorned with ribbon and matching grass cardstock. Put it in a cello-bag and tied it with raffia. You dont have to have fancy schmancy things to make a friendly presentation!

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.
Water)
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
diseases.
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.

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 hands...so 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

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 so...it'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:

http://dizzydandelion.blogspot.com

Food Storage Fridays

The Wonders of Wheat!




First things first, make sure the wheat you buy is clean hard winter wheat with less than 10% moisture and a protein content above 11.5%...if you do, you'll have no problem with storage. Just make sure the container you store it in is dry and has a tight lid. Rotate cans every six months.

There are lots of fancy equipment to buy to help with wheat storage...but there are also just as many homeade ways! Whatever saves dollars makes sense to me!

You shouldnt just store wheat (or any other items) and never use them in your daily life. That was my main concern about having wheat in my food storage--what the heck will I do with it when the day comes that I might REALLY need what I have stored!!? I am learning while posting, so I dont claim to be an expert on the matter...but here are some tidbits I learned from some recent reading:

1. Steam Wheat. Here are some directions from "A Family Raised On Sunshine"
Use a common pan as a steamer. Put water in the bottom of your pan and then set a container of wheat in the pan on a rack so the steam rises around it. Put 1/2 cup wheat in 2 cups water with 1/2 tsp. salt in wheat container, then enough water in the bottom of the steamer so it doesnt cook dry, put a lid on, and steam the wheat slowly overnight (12 hours)....Then in the morning, you'll be able to enjoy some hot cereal (great with honey, brown sugar, milk or cream) Whatever's left over, cover the container in the refrigerator...it makes the best, most nutritious, most economical meat extender! Use it in chili, spaghetti sauce, meat loaf, etc. Just mix it in with your ground meat.

2. Grinding wheat. Stone grinders are the best. (Here's where I am clueless, i've never seen one before!) A stone grinder is better than a steel bladed one because of the amount of heat generated from the steel-bladed. The more heat used, the more vitamins are destroyed in the wheat germ.

In the Essentials of Home Production and Storage Manual put out by the Church, It says you need 300 LBS of grain per adult for ONE YEAR. Of course, wheat is not the only grain they recommend. Rice and Corn are other common grains we use in our daily lives.




Here's a food storage recipe for Whole Wheat Bread:

1 cup of hot water
1 cup of brown sugar
6 T shortening
1 cup warm water
2 T honey
1/2 oz dry yeast
3 cups warm water
4 t salt
6 cups of white flour
6 cups of whole wheat flour
1 cup of cracked wheat (optional)

Combine first three ingredients; stir until dissolved. Let stand
Combine next three ingredients; let rise
Combine the above 2 mixtures. Add warm water, salt and white flour. Beat vigorously to make a sponge. Mix in whole wheat flour and cracked wheat (if used)
Knead, adding more white flour if needed. Let rise until double in bulk. Punch down. Form into loaves, and let rise until double in bulk.
Bake at 400 degrees for 45 minutes. Makes 6 loaves.

92 As a 1930s wife, I am Very Superior Take the test!

Family Home Evening 7/28

The Power (and fun) of Scriptures!



Song: Scripture Power
Activity/Lesson: Start a scripture journal! make sure that its a size that can fit in your scripture tote. you can use this notebook for jotting down favorite scriptures or feelings you have while reading. They're also really handy for taking notes in your classes. I made them with my CTR 6/7 class a few years ago....we had so much fun making them...all my kiddo's thought they were so cool with these!
Im about due for a new one!

While pasting and stickering your notebook, talk about special scriptures, favorite heroes of the scriptures...etc. why not make a cool decorated pen/pencil to match your notebook!?
Snack: Scripture Cookies! (its also an a fun activity because you have to search the scriptures to find what each ingredient is!)

Exodus 23:10 (Fruit) Cookies
1/2 cup D&C 35:8 (shortening)
1/2 cup Psalms 55:21 (margarine)
1 cup Isaiah 43:24 (sugar)
1 tablespoon 2 Chronicles 34:7 (powder)
1/2 teaspoon 2 Kgs. 2:20 (salt)
1 teaspoon vanilla
2 Isaiah 10:14 (eggs)
3 1/2 cups I Kings 4:22 (flour)
1 cup crushed Isaiah 60:13 (pine) + Solomon 2:3 (apple), or diced Exodus 23:10 (fruit)

Cream the shortening and margarine for about 30 seconds. Add the sugar, baking powder, salt, vanilla, and eggs. Mix. Add the flour (a cup at a time). Mix. Add fruit. Mix. Drop a leveled off tablespoon of cookie dough onto a ungreased baking pan about 2 inches apart. Bake at 375 degrees F. for about minutes 10 to 15 minutes or until the bottoms are slightly brown. Cool on wire racks. Makes about 60.

Soft D&C 89:17 (Oatmeal) Cookies
1/2 cup D&C 35: 8 (shortening)
1/4 cup Psalms 55:21 (margarine)
2 cups I Kings 4:22 (flour)
1/2 cup packed Jeremiah 6:20 (brown sugar)
1/2 cup Isaiah 43:24 (sugar)
2 Isaiah 10:14 (eggs)
1 teaspoon 2 Chronicles 34:7 (powder)
1/4 teaspoon baking soda
1 teaspoon vanilla
1/4 cup Genesis 24:17 (water)
1/2 teaspoon Song of Solomon 4:14 (cinnamon)
1 3/4 cups D&C 89:17 (oats)
1/2 cup I Samuel 30:12 (raisins) or chocolate chips (optional)

Cream the shortening and margarine for about 30 seconds. Add the sugars, eggs, baking powder, baking soda, vanilla, water, and cinnamon. Mix. Add 1 cup of flour. Mix. Add the remaining cup of flour. Add the oats and raisins (if desired). Mix. Drop about a tablespoon of cookie dough onto a ungreased baking pan about 2 inches apart. Bake at 375 degrees F. for about minutes 10 to 12 minutes or until the bottoms are slightly brown. Cool on wire racks. Makes about 48 or more.