These are the items that I feel are stock up deals. They are for the Salt Lake City area. Fresh Market has some amazing prices on baking goods this week! Chocolate chips and brown or powdered sugar are definitely stock up deals!!!
- SMITHS BONELESS SKINLESS CHICKEN BREASTS $1.79LB
- KROGER 24 PACK WATER $2.50
- NABISCO SNACK CRACKERS $1.99
- TRESSEME SHAMPOO OR CONDITIONER $3.50
- KROGER 24OZ SOUR CREAM OR COTTAGE CHEESE $1.67
- SMITHS BREAD OR BUNS $1.00
- BLACKBERRIES .99
- FUJI OR GALA APPLES .88LB
- HASS AVOCADOS .49LB
- NAVEL ORANGES .49LB
- CUCUMBERS .49EA
- GREEN BELL PEPPERS .49EA
- EGGPLANT, CELERY, OR 1LB BABY CARROTS .88EA
- CHIA SEEDS (BULK BIN) $6.99LB
- WESTERN FAMILY CHOCOLATE CHIPS $1.25
- WF EVAPORATED MILK .69
- WF 10LB FLOUR $3.49
- WF DICED TOMATOES .50
- WF CANNED FRUIT .79
- WF POWDERED OR BROWN SUGAR .99
- SHUR SAVING 4LB SUGAR $1.88
- RONZONI SMART TASTE OR AMERICAN BEAUTY PASTA .88
- HUNTS PASTA SAUCE .88
CHECK OUT ALL THE DEALS HERE.
What to do with all that leftover turkey? We have been eating turkey everyday since Thanksgiving and tonight we had Chicken Noodle Soup, but with turkey instead. This soup only takes about 30 minutes from start to finish and is creamy, warm, and delicious.
Chop the carrots, onion, and celery, simmer all the ingredients, add the noodles and cook until the noodles are done. While the noodles were cooking I decided to make this a creamy noodle soup. I brought to a boil a 1/2 C of Shirley J Whisk Bliss and 2 C of water, and then added it to my soup. This step could've been done at the beginning of the recipe but I didn't think of it until I was almost done. It's a good thing the Whisk Bliss is so easy to whip up and add to anything!!
Creamy Chicken {Turkey} Noodle Soup
4 C water
2 cans chicken broth (14oz size)
1 1/2 C shredded turkey (or chicken)
1/2 C Shirley J Whisk Bliss
1 can cream of chicken soup
3/4-1 C chopped celery (fresh or freeze dried)
3/4-1 C chopped carrots (fresh or dehydrated)
1 small onion chopped (1/4 C dehydrated onion, reconstituted)
1 1/2t parsley flakes
1 t Shirley J Chicken Bullion (or 2 t chicken bullion granules)
salt and pepper to taste
3 C pasta (egg noodle work great, I used rotini)
Whisk together 2 C of the water and the Shirley J Whisk Bliss.** Bring to a boil then reduce heat. Add remaining water and all ingredients, expect the pasta, and bring to a boil while stirring. Reduce to a simmer, cover and let cook for 10 minutes, or until the veggies are cooked through. Stir in the noodles and cook 5-8 minutes or until noodles are tender. Serves 8
**To make soup without the Whisk Bliss. Leave out 2 C of water and 1/2 C Whisk Bliss and make as directed. Serves 6 without the added water and whisk bliss.
Serve with warm French bread.
With all the destruction that occured during Hurricane Sandy imagine trying to find your insurance information among all the debris. Imagine now that you have made copies of all of your important papers and had them laminated and sent off to a trusted friend or family member. Barbara Salsbury recommends you seal this information in a large envelope, tape it closed, and mail it to someone you trust. If the tape is ever torn, you know someone opened it but at least you will have this information available in a stressful time. This way you will have all of your information in one location, safe from a flood, tornado, or earthquake.
I also suggest that you keep your birth certificates, SS cards, insurance info, marriage license, etc. all together in one location, or even in a fire safe box within your home. I try to make copies of all our photos onto cds and flash drives, and I keep them in our important information box. Everyone in my family knows where this box is and to grab it if we had to evacuate.
Don't forget to include:
- birth certificates
- SS cards
- immunization records
- marriage license
- home and auto insurance information
- wills or other testaments
- investment information
- bank accounts
- credit card information
- life insurance
- medical information, list of family doctors
- list of medications
- anything else you wouldn't be able to reproduce or prove you own without documentation
Happy Thanksgiving everyone!! I hope you all have a wonderful holiday! We are getting ready for the big day today by making all of our pies. And wouldn't you know it, we are out of pumpkin pie spice. It's a good thing I have been hanging onto a homemade recipe in my food storage recipe binder. We made a little batch of homemade pumpkin pie spice in just a few minutes.
Homemade Pumpkin Pie Spice
1/4 C cinnamon
1 T allspice**
1 1/2 t ginger
1 1/2 t nutmeg
1 t cloves
Mix all until blended and store in an airtight container.
The recipe makes enough to fill this 1.2oz container plus about 1 teaspoon. Use it in your favorite pumpkin pie recipe or wherever pumpkin pie spice is called for.
We made 2 pumpkin pies (my 11 year actually made most of it!) and we can't wait until tomorrow to dig in!!
Bonus:
Apple Pie Spice
1/4 C cinnamon
2 t nutmeg
1 t allspice**
1 t ginger
Mix all until blended. Store in an airtight container.
**1 teaspoon Allspice= 1/2 t cinnamon, 1/4 t ginger 1/4 t cloves
Whenever I am asked to bring a dish to a wedding or baby shower I like to try out a new recipe. I know, that is like playing recipe roulette, but I like to make things my family won't normally eat for dinner. I feel I can make something fancier or more adult than I usually cook for nightly meals. I was asked to make an egg dish for a wedding shower and I found this recipe for spinach quiche. I made a few changes and it turned out better then I thought! It was the first dish gone at the shower and even my girls ate it! My kids are usually a little hesitant to try new dishes, especially spinach. I decided to try it out as a dinner recipe last night and it was a hit! The pan was scraped clean, with nothing left!! I don't know if my family was just starving or if they really did like it, but I am going with they loved it!
Spinach Mushroom Quiche
1/4-1/2 C dehydrated onions (adjust amount to your taste)
2 T olive oil
10 eggs
1 1/2-2 C frozen spinach, thawed and drained well
1 can mushrooms drained
3-4 C cheese (I used half Mozzarella & half Cheddar) (adjust the amount to your taste)
1/2 t salt
1/4 t pepper
Reconstitute the onions in enough hot water to just cover them for 5-10 minutes. While they are soaking, mix the eggs, spinach, mushrooms, cheese, salt and pepper in a bowl, stir well.
Drain the water off of the onions. Heat the olive oil and saute the onions until slightly browned and hot. Add them to the egg mixture, stir well.
Pour into a greased 13x9 pan and bake at 350° for a half hour or until a toothpick inserted in the middle comes out clean. You can half the recipe and make it in a pie dish for smaller servings.
To make this dish with shelf stable ingredients:
Christmas is around the corner and I like to get all my shopping done as soon as possible. I also try to give preparedness gifts to my friends and family. Preparedness items are useful, practical, and necessary. Money is tight and you don't want to give a gift that will get tossed aside. This year, think of different items you could give to your friends and family that could possible help them during a disaster. Hopefully they will appreciate why you are giving them a preparedness gift!!
Click HERE to see a post I wrote last year that may help you think of some preparedness ideas that you can incorporate into your holidays this year.
I haven't had the time to make out the grocery post for this week, so click on the link below to see the Smith's store deals. The list is made by Grocery Smarts and if you need a different store click on the options at the top of the list.
CLICK HERE TO VIEW SMITH'S LIST.
I love when I find a recipe that makes a food I love easier to make! I have made several recipes with Honeyville's scone mix and they have worked out so well that I wanted to try orange rolls, and the scone mix was perfect for it! It really was so simple to mix, rest, roll out, and bake.
To make the rolls orange I used a powdered orange flavor, made by Mix-A-Meal.
Honeyville Grain also sells the powdered flavors made by the Mix-A-Meal ladies and I have been trying to incorporate them into my recipes. They were originally made to use in the Mix-A-Meal bulk mixes and cookbook, but they have a place in everyday cooking as well. There are many more flavors than in the picture, but those are the ones I use the most. What is so great about the powdered flavor is they mix into liquid without separating and the flavor doesn't bake out when the food is cooked or baked. It has been really fun trying to incorporate these into my recipes and also finding new recipes to use them in.
Orange Rolls
To make the orange rolls I made the scone mix just like I did in THIS POST BUT I added 1 t of the orange flavor powder to the dough mix. And instead of cutting them into a scone shape I rolled out the circle of dough and cut it into triangles and rolled them up into a cresent roll shape. I let them rise for about 25 minutes on a cookie sheet and then baked them at 350° for around 12 minutes.
My kids had been playing in the snow while I made these and when they came in they devoured them!!! Literally gone in minutes!! The orange glaze on top of the orange rolls made these and was so simple to make!
Orange Glaze for Orange Rolls
1 T butter softened
1 1/2 T water
1 t orange powdered flavor (you could do a lemon and orange mix)
1 C sifted powdered sugar
Mix all ingredients until smooth. Add more water or powdered sugar to reach desired consistantcy. Brush on rolls while warm.
I am not normally one to experiment in the kitchen. I like to follow a recipe exactly like it is written, so this is so fun for me to add a powdered flavor to a recipe and have it work out. The Honeyville Scone mix has also given me the freedom to create different rolls, breadsticks, scones, pizza pockets, etc. with great results.
