Holiday Oatmeal Mix

Oatmeal is a breakfast we eat often during the cold, winter months. It is so convenient to have it all prepared in a mix so breakfast can be done in 5 minutes! I prefer using the regular, old-fashioned oats as compared to the quick oats. They take a bit longer to cook, but give me the texture I want. Nutritionally, old-fashioned oats and instant oats offer the same benefits so it truly is a texture thing for me. I packaged a few of these mixes up for family and friends this holiday. I used a sharpie marker to write the instructions on the lid of the snowmen buckets I found to pack them in. You can also package the mix into a ziplock bag or ice cream bucket to store in your pantry.

Holiday Oatmeal Mix
6 cups regular oats	¾ cup dried cranberries
1 cup brown sugar, packed	¾ cup slivered almonds
1 Tbsp cinnamon	¾ cup coconut
¾ tsp salt
For 1 serving, bring 1 cup water to a boil. Add ¾ cup oatmeal mix. For a larger batch, boil 2 ½ cups water and add 2 ½ cups oatmeal mix. Cook for about 5 minutes until all the water is absorbed and the oats are tender, stirring occasionally. Every now and then, I need to stir in just a little more water because the water is absorbed before the oats are tender. You can also substitute other fruits such as raisins, blueberries, etc. It is always delicious! To make it gluten free, be sure to use gluten-free oats.

Upcoming Free Classes

I have been asked to present some classes at a local preparedness store one day each month. Food 2 Store is located on Fariview just west of Eagle Rd (by Seagull Book.) These classes are free to the public so tell your friends and family - it would be fun to have a large group there! (Disclaimer: I don't work for the store. I teach classes on a volunteer basis only.)

Wednesday, January 23rd 1:00 p.m.

Preparing a 3-month Food Storage Meal Plan

Are you ready to begin collecting food storage for your family and just don't know where to begin? Do you already have a lot of food storage but you're not quite sure how you would use it to actually feed your family? This class is designed to answer your questions on basic storable items as well as provide you with the opportunity to put together an individualized meal plan that will be tailored to your family and situation. Each participant will leave with a personal meal plan filled out and a shopping/inventory list started to make it easy to keep your resolution this year! Many recipes will be shared and a tasting table with samples of storable meals and snacks will be provided. Space is limited so reserve your spot today by emailing or calling Food 2 Store. (208) 475-1300

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Tuesday, February 19th 1:00 p.m.
Turning Food Storage into Convenient Mixes to Make Rotating Easy

Do you already have a lot of food storage but you're not quite sure how you would use it to actually feed your family? This class is designed to share tips and tricks to turn your food storage into convenient meal solutions. Save money on groceries and eat healthy by using basic ingredients that are easy to store. Many recipes will be shared and a tasting table with samples will be provided. Space is limited so reserve your spot today by emailing or calling Food 2 Store. (208)475-1300

Omelet Casserole

This is a favorite breakfast at our house. I also sometimes serve it for dinner. It is easily made with items you can have on hand. Feel free to mix it up the night before and store it in the fridge. I have also prepared 2-3 at once and stored a couple in gallon ziplock bags in the freezer to thaw and bake at a later time. 

Start with 1 (32 oz.) bag frozen hashbrown potatoes. We prefer the cubed potatoes, but the shredded ones work too. You can also rehydrate some dehydrated hashbrowns and use them. Spray a 9x13 pan with Pam before filling.

Add any toppings you like in your omelets. I use dehydrated peppers and onions since they rehydrate during the baking process - just sprinkle a few across the top. This time I added sliced olives, leftover ham and grated cheese. Other topping options that work well are sausage, mushrooms, bacon bits, etc. You are limited only by your tastes and what you like.

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Scramble 12 eggs with 1 cup of milk (use reconstituted powder milk) and add some pepper and maybe some salt. Sometimes the ham or bacon is salty enough and no more is needed - you decide.

Pour the egg mixture over the omelet mix.

Use a spoon to mix it around a little and make sure the eggs get all the way to the bottom of the dish. When mixing some extra casseroles, I just throw everything into a gallon bag and then lay flat to freeze at this point. To use frozen casserole, allow to thaw and then dump into a greased 9x13 pan and bake. It's that easy. Because it is so easy to make ahead of time, I like to use this when company is coming or for holidays.

Cover with foil and bake at 350 degrees for about 1 hour or until set.

Serve for breakfast, brunch, or dinner. This recipe can easily be cut in half. Bake a half batch in an 8x8 pan for about the same amount of time. Any leftovers freeze pretty well. My husband likes to take them into work for breakfast or lunch. I usually serve with pancakes, muffins, or toast with some fruit on the side. Enjoy!

Homemade Kettle Corn

Who doesn't love the kettle corn you can buy at the fair or other sporting events? It's just a little sweet and a bit salty - a combination we all go for. It is also very simple and inexpensive to make. It costs $5 around here for a bag of it from one of the food booths. I can make it for mere pennies and in a matter of minutes. It is an often requested snack around here.

It takes 1/4 cup hot oil, 1/4 cup brown or white sugar, and 1/2 cup popcorn seed.

It's helpful to have a Whirley-pop pan, but not necessary. (We found ours at the thrift store for $3.) You can just use a large pot with a lid and shake it over the burner until all the popcorn is popped.

When it is done popping, transfer to a bowl and sprinkle in a little salt while it is still warm. Stir to make sure the popcorn doesn't stick together as it cools. 

We use this as a snack often. We have also made batches to share with teachers or friends for gifts. It is great to give those who need a gluten-free snack or dessert. It is inexpensive,easy, and loved by all - what are you waiting for? Give it a try this week.

Homemade Kettle Corn
¼ cup oil	½ cup popcorn seed
¼ cup brown sugar, packed	Salt
Heat oil in bottom of a large, covered pan. We use a special Whirley-pop pan made for doing popcorn on the stove, but you can use a regular pan. Drop in 3 popcorn kernels. When the kernels pop, the oil is ready. Quickly add the brown sugar and popcorn seed. Replace the lid. If using a Whirley-pop pan, twist the handle until all popcorn is popped. If using a regular pan, shake the pan back and forth on the burner until all kernels are popped. Pour popcorn into a large bowl and add a little salt. Mix the popcorn with your hands as it cools so it doesn't stick together. You can use white sugar in place of the brown sugar. It gives it more of a popcorn ball flavor instead of a caramel flavor.

Animal Finger Puppets - a great gift!

Here is a quick and inexpensive homemade gift idea for young kids on your list. This idea comes from the March 1989 edition of the LDS Friend magazine. I came across an old copy of it years ago before the wonderful joy of the internet.

For the pattern template and easy to read instructions click here.

I can't tell you how many times we have used this pattern. I made a set of puppets for my oldest kids when they were young. They have been in my diaper bag through all the kids! We have also made copies of the pattern and put "kits" together to give to young friends for their birthdays or other special occasions. One year we also put "kits" together to give to the pediatric ward at the hospital to give the kids something fun to do.

It just takes some felt scraps, a package of wiggly eyes and a few tiny pom-poms. Everything is glued together - no sewing needed. Feel free to be creative. Use the pictures from the original article as a guide and then just have fun with it.

We used the alligator pattern to make a big, bad wolf and then we did 3 little pigs. You get the idea -

I always like to make sure some of our gifts are homemade each Christmas. I just have learned the gifts that you invest more time in are much more fun to give and I want my kids to learn this important lesson.

Happy Giving!

Preparing for holiday baking

There are lots of preparations going on in everyone's homes this time of year. The last couple of weeks, I have been preparing for all the holiday baking. 

I made 3 batches of my All-purpose Christmas Cookie Dough. It is in the freezer for later. We did cook up a few dozen pinwheel cookies that we took to the kids' piano recital.

I made extra bean puree so I could give more "healthy" treats to neighbors and friends.



I made a double batch of the dough for these Molasses cookies. It is also in the freezer.




Yesterday, I made a large batch of this Chocolate chip cookie dough. I only added chocolate chips to some of it so I can play with the other dough. It can be an all-purpose dough also. I plan to put a Hersheys kiss in some of the cookies as well as add some of the other fun flavored chips they have available this time of year. I have put a Rolo candy in the top of each cookie, similar to what you do with the Hersheys kiss. I have also used the green and red M&Ms and pressed them in the top of each cookie before baking. There are lots of possibilities once you have a great flavored dough!



The final kind of cookie dough I hope to get to today is my Chewy Cinnamon Cookies.

Since cookie dough freezes so easily, I usually begin my preparations in November. When it comes time to take a platter to a recital or dinner party, I can pull 2-3 kinds of dough from the freezer and bake a dozen of each kind. The platter looks like I worked hard in the kitchen all day, when in reality it only took me the few minutes to form the cookies and bake them. Some years, I have even given the frozen dough as a gift to neighbors and friends. They love the chance to do some baking with their kids or grandkids without the full time commitment.

Once cookie preparations are done, I will move on to the homemade candies. All the decorating, card writing, and package wrapping also has to fit in. I'm using my crockpot most nights to give me a bit of extra time. I'll be posting some of those new recipes soon.

I learned long ago that I have to find joy in the preparations - the years that pregnancy kept me in bed over the holidays helped me realize how much I counted on the preparing as part of the actual holiday for me. Hopefully some of these recipes or tips can help you enjoy the preparations as well.

Holiday Cranberry Relish

I always make this relish ahead of Thanksgiving and then use it throughout the holiday season. It keeps for 6 weeks in the refrigerator. I've labeled it a pantry mix, but technically it is a "refrigerator mix." Making a large batch at Thanksgiving time gives me the freedom to use it in many ways between then and New Year's.

The recipe was shared with me soon after I was married by a good friend from church. It was her "neighbor" gift for the year and we loved it!

I always put a bit into a few jars to share with family at Thanksgiving and then I get creative with the rest of the batch. It is good with turkey or ham, just as a relish served alongside the meat. We also love to mix it with cream cheese, cool whip, and pineapple chunks for a delicious holiday salad. (Sometimes I add a little more sugar, to taste.) Mixed with cream cheese, it is also delicious as a cracker spread. You really can try it in lots of ways. My husband has been known to spread it on his toast like jam. It's good any way you want to try it. You won't have trouble using up the large batch it makes.

Watch for fresh cranberries to be marked down after Christmas. Buy a few packages and store in your freezer until next year. All you do is throw the bag in the freezer - it is that simple. They have always lasted just fine for me this way. Hope your family enjoys it as much as we do.

Holiday Cranberry Relish

1 lb fresh or frozen cranberries, finely diced

1/2 cup orange marmalade

1 cup sugar

2 tart green apples, peeled and finely chopped

10 oz. frozen raspberries, thawed and drained

1 tsp lemon juice

I chop the cranberries and apples in the food processor and then mix everything together. It makes about 6 cups.

This year, I replaced the orange marmalade with the zest from one orange and a little more sugar. The orange marmalade I had in the fridge had corn syrup in it and one of my relatives cannot eat corn. The taste was just a good.