Old Fashioned Lemon Scones (Honey)

11⁄4 cups white wheat or whole wheat flour
1⁄2 cup oats
3 tablespoons honey
21⁄2 teaspoons baking powder
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1⁄4 teaspoon salt
1 large egg, beaten
4 tablespoons half-and-half or coconut milk



Directions
Pre-heat oven to 400 degree.
Mix all the dry ingredients in a large bowl and then cut butter in using a pastry blender or crisscrossing 2 knives in the mixture until it looks like pea sized crumbs.
Stir in orange juice, peel, and egg. Stir in the half-and-half or coconut milk until the dough leaves the sides of the bowl.
Turn the dough onto a lightly floured surface and knead 10 times. Then roll or mash the dough down with your hands until it was basically a rectangle about 1/2 inch thick. Use a knife or cookie cutter to cut diamond shapes into the dough.
Place them on a parchment paper lined baking tray. With a pastry brush (or a spoon) brush the top and sides with the egg wash.
Bake 10-12 minutes until golden brown.
Best served warm with sugar-free jam, creamed honey, sweet butter, or all three!
! 

Ricotta & Spinach Balls

Ingredients
100% Organic Extra Virgin Olive Oil
2 cups- boiled spinach
2 cups- ricotta
4 eggs
1/2 cup- white flour
nutmeg
1/2 cup- Parmigiano Reggiano
salt
black pepper
1 cup- tomato sauce
1 cup - diced asiago

Preparation
Chop spinach then in a bowl mix spinach, ricotta, eggs, parmigiano, flour, nutmeg, salt and black pepper.
Make balls with the mixture then put them in a baking dish with parchment paper then garnish with tomato sauce and asiago.
Bake at 350 °  for 20 min.
Serve.

Farmers Breakfast Casserole

 Ingredients

6 c diced potatoes (I used Simply Potatoes diced potatoes )

1 tbsp extra virgin olive oil

1 1/2 c reduced fat or regular Colby & Monterrey blend cheese, shredded

6 slices Canadian bacon, diced

2 sliced green onions

24 oz. (2 cans) fat-free evaporated milk

2 c Egg Beaters egg substitute

1/4 tsp salt

1/4 tsp black pepper

How to make it...

 1. Preheat oven to 375°.

2. Heat oil in a non-stick skillet over medium heat. Add potatoes to skillet and cook until lightly browned.

3. Add cooked potatoes to bottom of a casserole dish. Layer ham, cheese, and green onion on top of potatoes.

4. In a large mixing bowl, combine Egg Beaters, evaporated milk, salt, and pepper. Stir to combine. 

5. Pour egg mixture potato mixture in casserole dish. 

6. Bake for 45-55 minutes or until egg is set. Remove from oven, let set for 5-10 minutes. Cut into 15 equal portions. Serve immediately.

Pecan Pie Bread Pudding without the crust!

Pecan Pie Bread Pudding without the crust!

Ingredients:
1 (16 oz) loaf day old French bread
2 and ½ cup milk
1 cup half & half
4 eggs, lightly beaten
1 cup granulated sugar
1 Tablespoon vanilla
⅛ teaspoon salt
½ cup butter, softened
1 and ½ cup packed brown sugar
1 cup pecan, chopped

Homemade 72 Hour Emergency Food Supply Kits

Homemade 72 Hour Emergency Food Supply Kits

You never know when some sort of disaster might happen, but you can be ready. Please note that this is only a 72 hour supply, so you might want to put in some comfort foods.

MATERIALS:
One gallon plastic food container per kit (it is very hard to fit all the food into the container or extra large zip lock bags)

Food items on the menu:

3 Day Food Supply for One

Day 1
Breakfast ~ 2 Granola bars, 1 can juice
Lunch ~ 1 pkg Lipton soup, 1 pkg crackers
Dinner ~ 2 pkg beef sticks, 1 fruit roll
Snack ~ 9 pieces of candy

Day 2
Breakfast ~ 1 hot chocolate mix, 1 fruit roll
Lunch ~ 2 pkg beef sticks, 1 pudding cup
Dinner ~ 1 canned soup, 1 pkg crackers
Snack ~ 9 pieces of candy

Day 3
Breakfast ~ 1 fruit roll, 1 Capri Sun pouch
Lunch ~ 1 pkg Ramen Noodles, 1 pkg crackers
Dinner ~ 2 granola bars, 1 pkg nuts, 1 hot chocolate
Snack ~ 9 pieces of candy, 1 pkg cookies

EXTRA ITEMS TO KEEP WITH YOUR CONTAINER
Water - 2 liters per day (per person)
Small can opener
Plastic utensils or a hobo utensil set
Container to heat soups and drinks
Garbage bag

ONE YEAR ROTATION
Shove the food into the container as best you can and store with your 72 hour kit.

*** Note: Some food items last longer than others. always check the shelf life of your food. This “menu” is purely an Example. You can put in your jar/container what ever you want. Food preferences and choices are and should be up to the individual making the kit...

Tip: If you use mints, keep them in a separate baggie or they will make your crackers taste like mint....GOOD TO KNOW!!!

Crockpot Candy

32 oz dry roasted peanuts (I think I'm going to try almonds!)
12 oz semi sweet chocolate chips
4 oz German sweet chocolate bar (found in baking isle with chocolate chips)
32 oz white vanilla candy melts (I usually buy these at my local craft store with the cake decorating items. Can also buy online.)

Place ingredients in a crockpot as listed. Do not stir. Cook on low for 1 1/2 -2 hours - do not open the lid! After cooked, stir and drop by spoonfuls on a parchment paper. Allow to harden and store in a closed container.

BAKED REUBEN CASSEROLE

You’ll Need
– 5 slices dark rye bread, cubed
– 2 slices dark rye bread, ground into fine crumbs
– ¾ pound thinly-sliced or shaved pastrami
– 1 – 16-ounce jar sauerkraut
– 3 cups shredded Swiss cheese
– 1 cup chopped dill pickles
– ½ cup Thousand Island dressing
– ¼ cup mustard
– 2 teaspoons caraway seeds

How To

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 9-inch-by-11-inch pan with non-stick spray.
2. Thoroughly rinse and drain the sauerkraut to prevent the casserole from being soggy.
3. Spread half the bread cubes in the prepared pan. Layer half the pastrami over top, followed by half the sauerkraut, half the cheese, all of the pickles and all of themustard.
4. Sprinkle the caraway seeds on top. Layer the remaining bread cubes, pastrami, sauerkraut, cheese and the Thousand Island dressing.
5. Sprinkle the rye bread crumbs on top of the casserole.
6. Bake for 35 to 40 minutes, until the top is browned, the center is set, and the mixture is bubbly.