Something New To Try...

Hello there!  How are you today?

Doing well here, just trying to get my week organized and planned.

I only have a few things planned and I'm so thankful

I won't be out of the house non-stop this week.

After all I'm a homemaker and I love to be at home!

Do you gals like to purchase cream soups from the store?

I always have them in my pantry for my easy go to recipes.

But, have you ever tried making your 

own cream soup mix ins before?

I found this handy dandy recipe several years ago

and I love that it's a dry mixture.

Plus, it's fun to experiment, right??

So what you need to make your own dry cream soups is...

2 cups dry milk

3/4 cup cornstarch

1 tsp onion powder

1/2 tsp dried thyme

1/2 tsp dried basil

1/2 tsp dried parsley

1/4 tsp black pepper

Mix all together and store in a mason jar.

Now for the soups...

Combine 1/3 cup of the mixture with 1 1/4 cups water into a saucepan.

Whisk until smooth. Bring to a boil, cook for about 2 minutes, stir.

Remove from heat. Cool.

For Cream of Chicken: use 1 1/4 cups chicken broth

 instead of the water in above recipe.

For Cream of Mushroom: use 1 1/4 cups water, 

add in 1/4 cup diced cooked mushrooms to the soup base.

For Cream of Celery: use 1 1/4 cup water,

 add in 1/4 cup diced cooked celery to soup base.

I double the dry soup mix, since I have a larger family.

And the bonus to this mix is, it eliminates all the 

other soup cans from your pantry!

Easy Peasy! 

I made up some of the cream of chicken soup...

It tastes just like the canned soup, but much better for you!

Win...Win... if you ask me!!

I hope you all have a wonderful week...

Thanks for stopping in!

Hugs & Blessings,

Chocolate Donuts...

Now, who here loves donuts??

On occasion, I'll make some donuts up for the boys.

I love this recipe as you bake the donuts versus frying them.

It's nice to have a healthier version 

every now and again...

And it's more gentler on the tummy too!

*If you wanted to do a gluten free version,

just use the GF all purpose flour mix

 instead of regular flour.

Enjoy!

Chocolate Donuts

• 1 cup all-purpose flour 
• ¼ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ⅛ teaspoon salt
• ½ cup buttermilk
• ½ cup granulated sugar
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla

 Glaze

• 1 cup powdered sugar
• ½ teaspoon vanilla
• 3-4 tablespoons milk, or as needed
• sprinkles, optional

Preheat oven to 350 degrees. 

Spray a donut pan well with non-stick 

cooking spray and set aside.

In a large bowl, whisk together the flour,

 cocoa powder, baking soda, and salt.

In a separate bowl, mix together the buttermilk, 

sugar, egg, butter and vanilla until well combined.

Add the wet ingredients to the dry ingredients 

and mix until just combined.

Spoon the batter into the donut cavities making sure to only

 fill them about ⅔ - ¾ of the way full.

Bake for 8-10 minutes or until a toothpick

 inserted into the donut comes out clean.

Remove from the oven and allow to 

cool for about 5 minutes in the pan.

 Remove donuts from the pan and

 transfer to a wire rack to cool.

To make the glaze:

In a separate bowl, mix together the powdered sugar, vanilla, and milk. 

If the glaze is too thick, slowly add one tablespoon of 

milk at a time until it has reached your desired consistency.

Dip the tops of the donuts into the glaze and transfer 

back to the wire rack to cool and allow the glaze to harden. 

Top with sprinkles if desired.

Thanks for stopping by!

I hope you all have a wonderful week!

Hugs & Blessings,

Gluten Free Pumpkin Bread...

Happy November to you!

I just can't believe we are in November,

where did this year go?

As you know from my last post, 

I have gone Dairy Free and now Gluten Free

 for a season to see if it helps with my tummy issues.

As of now, everything seems to be going great.

No pain or distress.

Yay!

So, I have been in the kitchen trying to 

figure out some baked goods

 that are gluten and dairy free.

Since I love to bake, it's important to me

to try and create something that I can eat.

My first attempt was at corn bread

and it turned out great.

Nice and fluffy on the inside

 and crunchy on the outside.

So, then I tried making 

my favorite sweet bread... Pumpkin!

It turned out so yummy and moist!

I now have hope that I will not 

starve on this new dietary journey!

(Smiles)

Would you like to give it a try?

Before I forget, on the flour you can do regular

flour if you are not gluten free.

What I added to mine is

2 1/2 cups All Purpose GF flour

1 cup coconut flour

 with green banana flour

 (mixed and measured)

You can add whatever 

GF flours you would like. 

Just make sure you get 3 1/2 cups worth.

Doesn't this bread look rustic?

Pumpkin Bread

3 1/2 cups Gluten Free Flour 

2 cups Sugar

2 tsp. Baking Soda

2 tsp. Salt

2 tsp. Allspice

1 tsp. Baking Powder

1 tsp. Nutmeg

1 tsp. Cinnamon

1/2 tsp. Cloves

4 eggs

1 can (15oz.) Solid Packed Pumpkin

3/4 cup  Light Olive Oil

2/3 cup Water

*1/2 cup Pecan, chopped (Optional)

Preheat oven to 350 degrees. 

Grease and flour 3 bread pans, set aside.

Combine all the dry ingredients into a large bowl.

 Stir in all wet ingredients and mix well.

Pour pumpkin batter equally into the 3 bread pans.

 Sprinkle batter with nuts if desired.

Bake for 50-60 minutes or until toothpick

 comes out clean when poked.

Enjoy!

Is your November going to be a busy one?

Well, I hope whatever you have planned, 

you enjoy every moment!

Thanks for stopping by...

Roasted Taters...

I just love a home cooked meal.

I'm not much for eating out, but on special occasions.

The more I eat out, the more I don't feel well.

So...

I love to cook for my family.

I love cozy food.

I love a good casserole.

My guys, well at least 3 of them, love meat and taters.

Simple, Easy and Mighty Tasty!

I make roasted taters often...

We like taters, I mean who doesn't?

We fry them, mash them, boil them, shred them.

But, I love how yummy these roasted taters are!

If you want to give them a whirl, 

here is what I do prepare them.

Preheat your oven to 450 degrees.

Drizzle Olive Oil in a 10x15 pan.

{If you don't have a pan that big, 

you can use a 9x13 pan.}

Peel and cut about 

6 potatoes and 2 sweet potatoes

In a large bowl, place the taters 

add in:

 1/4 cup olive oil

2 Tbsp. parsley

1 tsp. dill 

1 clove garlic, minced

salt and pepper

Stir that really well.  

Pour the taters in your prepared pan.

Bake in over for about 35-40 minutes, 

stirring every 15 minutes or so.

Serve as a main meal or as a side dish.

This go round, we had roasted taters

 with BBQ Pulled Chicken.

How do you like to cook your taters?

Thanks so much for stopping by...

Triple Berry Muffins...

Happy Day to you!

Another week has passed...

Another week begins...

It seems like things slow down for a bit

 and then things get busy once again.

But...I think that's normal for this home school mama!

I've been trying to get my house in order

de-cluttering and organizing

and waiting on the last of the school

 books to arrive in the mail.

I've also been cooking away in the kitchen, 

trying to get a head start on food prepping for my hunters!

They'll be in and out hunting next month.

I made these yummy muffins the other day

and they were a huge hit!

They are Triple Berry Muffins

Now you can use any 3 berries you want

but I used Blackberries from our bush and

Raspberries and Blueberries from our local farmer's market.

Would you like the recipe?

I thought you might... So here it is!

3 cups flour

1 1/2 cups sugar

4 tsp cinnamon

3 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

1/4 cup oatmeal

2 eggs

1 1/4 cups milk

1 cup butter, melted

1 cup blueberries

1/2 cup raspberries

1/2 cup blackberries

Preheat oven to 375. 

Line two muffins tins with paper liners

and lightly spray with cooking oil.

Next, mix all your dry ingredients in a large bowl. 

Stir in your eggs, milk and melted butter.

Fold in your berries of choice.

Pour into your prepared pans,

 sprinkle the tops with cinnamon sugar if desired.

Bake for 18-20 minutes or until golden brown.

These muffins were so moist and delicious!

Enjoy!

How was your week?

HUGS, 

Menu Planning & Spicy Chicken Casserole...

Good Day Everyone!

With the new year here and everyone

 back to a normal schedule

(well hopefully back on schedule)

It's always nice to have a general idea 

on a menu for the week or month...

I normally go grocery shopping every other week,

so it's nice to have an idea of what

 to purchase for meals before hand.

I make a lot of casseroles!

And I make a lot of soups!

They seem to stretch at the dinner

 table since I'm feeding boys!

I rarely do anything fancy,

I'm a cozy comfort food kind of lady!

A casserole and a small side is really

 all you need to fill your tummies!

This one is a favorite in our home...

Roxy's Spicy Casserole

2 cups diced cooked chicken

1 can cream of mushroom soup

1 can cream of chicken soup

1 medium onion, chopped

2 small cans diced green chilies 

1 cup sour cream

1/2 tsp garlic salt

salt and pepper to taste

3/4 package taco flavored chips, crumbled

12 oz. shredded cheddar cheese

4 Tbsp butter

Preheat oven to 350.  

Mix all ingredients, except cheese and butter 

and place into a greased 9x13 pan. 

Sprinkle with the cheese and dot with the butter.

Cover with foil and bake for 

35-45 minutes or until bubbly.

Serve with a side of rice or a salad.

Have a wonderful week!!

Blessings & Hugs,

Pumpkin Bread...

I LOVE FALL!!

 This is the best time of year to get in your
 kitchen and do some baking.

  I love coming up with new ideas, 
baking them and giving them away for others to enjoy!

If you don't personally know me, 
then let me just say one thing.

 I am a Graceful Giver and for that I have been truly

 blessed and God loves those who are Givers 
that don't expect things in return.

It's such a great feeling to be able to help someone in need.  
To be able to help a family that is struggling to put food on their tables 
or to just simply bless someone with a fresh baked goody.

Everything that I do is made with God's Love, 
Kindness and a whole lot of His Blessings! 

I encourage each and every one of you to do the same 
(you won't regret the reward in the end)

Much Love,

Amy

Pumpkin Bread

3 1/2 cups Flour ( I use 1/2 white, 1/2 wheat)

2 cups Sugar

2 tsp. Baking Soda

2 tsp. Salt

2 tsp. Allspice

1 tsp. Baking Powder

1 tsp. Nutmeg

1 tsp. Cinnamon

1/2 tsp. Cloves

4 eggs

1 can (15oz.) Solid Packed Pumpkin

3/4 cup Veg. Oil

2/3 cup Water

*1/2 cup Pecan, chopped (Optional)

Preheat oven to 350 degrees. Grease and flour 3 bread pans, set aside.

Combine all the dry ingredients into a large bowl. Stir in all wet ingredients and mix well.

Pour pumpkin batter equally into the 3 bread pans. Sprinkle batter with nuts if desired.

Bake for 50-60 minutes or until toothpick comes out clean when poked.

This has got to be one of my favorite quick breads!

Enjoy!

I WILL bless her with abundant provisions;

her poor will I satisfy with food.

Psalms 132:15



Chocolate Chip Muffins...

Fall is Here and I think it's here to stay for a bit.

Thank you Jesus for 

all the seasons you give us!

I am so very thankful for the coolness in the air.

Not that this summer was as hot as most of our summers,

but it's so nice to know it won't reach 100 now.

God is so Good and I'm so blessed!

How bout you?

Would you like to try a new Chocolate Chip Muffin recipe?

I bet you would...

These are so scrumptious and delicious!

Here you all go... Enjoy!

Chocolate Chip Muffins

2 c. flour (I used half white, half wheat)

1/2 c. sugar

1 Tbsp. baking powder

1/2 tsp. salt

1 egg

3/4 c. milk

1/3 c. canola oil

3/4 c. mini chocolate chips

Preheat oven to 375 degrees. 

 Place your baking liners in your muffin pans and 

spray cooking spray lightly into each liner. 

(This will help the muffin not stick to the liners)

Combine the first 4 ingredients into a large bowl.  

Beat the egg, milk and oil.  

Pour into the dry ingredients and mix just until moist. 

 Fold in the chocolate chips.

Fill your lined muffin cups about 1/2 full. 

 Bake for 18-20 minutes or until golden brown.

 Cool for about 5 minutes before removing from pan.

Makes 12 large muffins.

These taste extra yummy with a glass of cold milk or coffee!

Hugs and Blessings,

Homemade Spaghetti Sauce...

I love PASTA!

And what goes with Pasta?  Homemade Spaghetti Sauce!

Earlier this summer, I got the thought in my head

 to can some homemade Spaghetti Sauce.

So, I pulled out all the frozen tomatoes

 I had and gave it a try.

My house smelled so good while cooking the sauce down.

All I could think about was fresh sauce 

on a great big bowl of pasta!

I wonder if I have any Italian in me?!

I only got 6 quarts, 

but I will be making more this fall.

Here is the recipe I used:

60-65 tomatoes

2 onions, chopped

2 green or red bell peppers

4 cloves of garlic

2 (12oz.) cans of tomato paste

2 Tbsp. Oregano

2 Tbsp. Basil

1 Tbsp. Rosemary

1 Tbsp. Thyme

2 Tbsp. Worcestershire

Lemon Juice

Prepare your water canner and get the water boiling.  

Sterilize your canning jars and

 have them warming in the oven.

Begin by adding your tomatoes

 to a pot with about a 1/2 c. water. 

Boil over low heat, reduce and simmer

 for about 20 minutes.

Add in the tomato paste. Stirring well.

Strain sauce to remove all the tomato peels. 

 Add back to pot and add in the onion, bell peppers and garlic.

Simmer for 30 minutes.  Stir constantly.

Now add in the oregano, rosemary, thyme, 

basil and Worcestershire. 

Still until combined.

Simmer for about 10 minutes.

Grab your quart jars and add in 

2 Tbsp. lemon juice to each jar.

Using your canning funnel,

 fill each warm jar with the sauce. 

Wipe jars and place on the lids.

Place your jars into the water bath canner 

and boil for 45 minutes.

Remove from canner and let rest overnight

 to ensure proper sealing.

I guarantee you won't want 

store bought spaghetti sauce again!

Happy Canning!

I Love Muffins...

Good Afternoon Friends!

I haven't been blogging for awhile 

and I thought I better get something posted.

I haven't felt very well, so if you could all say a prayer 

for me that would be much appreciated.

~~~~~~~~~~~~~~~~~~~~~~~~~~

Now, for a wonderfully delicious Muffin Recipe!

I Love any type of muffin, sweet or savory.

This muffin is one of my all time favorites,

because Rhubarb is only in season for a little while.

And, I happen to get a few cuttings from mine this year.

So... I made Sugared Rhubarb Muffins.

I hope you give them a try.

Sugared Rhubarb Muffins

1 c. white flour

1 c. wheat flour

1 1/4 c. sugar, divided

2 tsp. baking powder

1/2 tsp. salt

1 egg

1 c. milk

1/3 c. canola oil

1 c. fresh or frozen rhubarb, chopped

In a large bowl combine the flours, 1 c. of the sugar, baking powder and salt.

In another bowl, beat the egg, milk and oil.

Stir into the dry ingredients just until moistened.

Fold in the Rhubarb.

Fill paper lined muffin cups about 3/4 full.

Sprinkle with remaining sugar.

Bake at 350 for 25-30 minutes or until a 

toothpick near the center comes out clean.

Cool for about 5 minutes before removing the muffins to a cooling rack.

Makes: 1 dozen muffins

Mmm..... don't they look yummy?!

Have a wonderful Day!!

Blessings,