I am a little devastated. This is the first meal I have ever made where PE took one (ONE!!) bite and did not eat any more. "Eh, what is in that? Nutmeg?" I listed the spices, "Allspice, ginger, . . " His so kind response, "Whatever it is, it doesn't belong in soup." And he pushed his bowl away and left the table.
It isn't as though I came up with the recipe on my own or anything. . . I just followed the directions. BUT STILL my feelers are a little hurt. STUPID! That is what that is. What else is stupid? The fact that it diminished my enjoyment of the soup a little. Really! Only a little.
Moo and I enjoyed it. I thought it had a great flavor. It was VERY easy to make. I was excited about that. Who can't use a quick and easy meal to prepare after work? Oh well. I hope someone out there takes this recipe and makes some delicious soup and that everyone in their house will enjoy it. I wish you the best of luck.
I am going to go lick my wounds now. . . stupid. I guess I just need to look at it as an opportunity. You know. . . an opportunity to know what it feels like when your spouse hates what you made for dinner. Nope. . . still hurts a little. I am sure it will be funny one day. . . most likely tomorrow when I tell my friends at work. Okay. So, it won't be funny but it WILL be a story. A boring, painful one. Boring for them. Painful for me. I will quit being silly now and give you the recipe.
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Copycat of Rumbi’s Island Grill Bahama Mama Tortilla Soup
from Real Mom Kitchen
Print Recipe
2 boneless skinless chicken breast halves
8 cups chicken broth
1/4 teaspoon ground allspice
1/2 teaspoon fresh thyme, chopped or a pinch of dried thyme
1/8 teaspoon ground cinnamon
1 tablespoon fresh ginger, chopped (I used the stuff in a tube)
1 tablespoon garlic clove, minced
1 cup shredded or matchstick carrots (I used the matchstick)
1 cup coconut milk
1 cup chopped tomato
1 cup mozzarella cheese, shredded
2 cups white tortilla strips or crushed tortilla chips (see note below)
1 lime, cut into wedges
salt
Preheat an outdoor or indoor grill for medium heat. Salt and pepper chicken breasts and grill for 6 to 8 minutes per side, or until browned and cooked through. Remove from the grill, and cut into chunks. (You can even purchase already grilled chicken from the store and use that to make this soup even easier.) In a large pot, combine the chicken broth, allspice, thyme, cinnamon, ginger and garlic and bring to a boil. Remove from the heat and add the coconut milk, carrots and chicken. Let it sit for a few minutes to heat the chicken. Get four soup bowls and place 1/4 cup of the tomato in each. Ladle broth mixture into bowls. Top with shredded mozzarella cheese and tortilla strips. Squeeze juice onto soup from lime wedges. Makes 4 bowls.
Note: You can find tortilla strips in your grocery store now. I have seen them in the produce dept, deli dept, or on the chip isle. If not, then crushed tortilla chips will work. They just aren’t as pretty.
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Showing posts with label Copycat. Show all posts
Showing posts with label Copycat. Show all posts
February 1, 2011
October 3, 2009
Just Another Day
For breakfast I made Peanut Butter Baked Oatmeal (recipe below). The kids and I enjoyed it (oatmeal is not PE's favorite unless it is included in the making of cookies). We had a bit of a lazy day and it was nice. I worked on the cards for awhile today and probably got 1/4 of the whole process completed. Then I made dinner. We had Chicken Tetrazzini (one of the freezer meals), Cheddar Biscuits (recipe below) and steamed broccoli. Everything was delicious--I want the Chicken Tetrazzini recipe if I get it I will be sure to share.
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Peanut Butter Baked Oatmeal
from Lynn's Kitchen Adventures
Print Recipe
3 cups quick cooking oats
1/2 cup brown sugar
1 cup milk
2 Tbsp butter, melted
2 eggs
2 tsp baking powder
3/4 tsp salt
2 tsp vanilla
1/2 cup peanut butter
extra milk for serving
Mix all ingredients together and stir well. Spread in a greased 9x13 pan. Bake at 350 for 20-25 minutes. If you like it a little crunchy on top cook for a few minutes longer. Serve with warm milk poured over top.
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Red Lobster's Cheddar Biscuits
from ABC News
Print Recipe
2 1/2 cups Copycat Bisquick Mix
3/4 cup cold milk
4 Tbsp cold butter (1/2 stick)
1/4 tsp garlic powder
1 heaping cup grated cheddar cheese
Bush on Top:
2 Tbsp butter, melted
1/4 tsp dried parsley flakes
1/2 tsp garlic powder
pinch salt
Preheat your oven to 400 degrees. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and 1/4 teaspoon garlic powder. Mix by hand until combined, but don't over mix. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.
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Peanut Butter Baked Oatmeal
from Lynn's Kitchen Adventures
Print Recipe
3 cups quick cooking oats
1/2 cup brown sugar
1 cup milk
2 Tbsp butter, melted
2 eggs
2 tsp baking powder
3/4 tsp salt
2 tsp vanilla
1/2 cup peanut butter
extra milk for serving
Mix all ingredients together and stir well. Spread in a greased 9x13 pan. Bake at 350 for 20-25 minutes. If you like it a little crunchy on top cook for a few minutes longer. Serve with warm milk poured over top.
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Red Lobster's Cheddar Biscuits
from ABC News
Print Recipe
2 1/2 cups Copycat Bisquick Mix
3/4 cup cold milk
4 Tbsp cold butter (1/2 stick)
1/4 tsp garlic powder
1 heaping cup grated cheddar cheese
Bush on Top:
2 Tbsp butter, melted
1/4 tsp dried parsley flakes
1/2 tsp garlic powder
pinch salt
Preheat your oven to 400 degrees. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and 1/4 teaspoon garlic powder. Mix by hand until combined, but don't over mix. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.
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August 13, 2009
Red Broccoli
Did you know ketchup makes everything taste better? Well in Bob's life it does anyway. Chicken, fish, burritos, broccoli, etc. (Bob dislikes vegetables. He claims that if broccoli/green beans was red or blue he would eat it/them. Ketchup helps a little but he knows the red is just a cover up.) So long as he eats the food I don't care if he eats ketchup with it. Needless to say we go through a lot of ketchup. Everyone in the family enjoys the homemade ketchup and I am happy to make it. I usually make a triple batch and store the extra in a jar in the fridge.
Copycat Heinz Ketchup
from Top Secret Recipes
Print Recipe
1 (6 oz) can tomato paste
1/2 cup light corn syrup
1/2 cup white vinegar
1/4 cup water
1 Tbsp sugar
1 tsp salt
1/4 tsp onion powder
1/8 tsp garlic powder
Combine all ingredients in medium saucepan over medium heat. Whisk until smooth. When mixture comes to a boil, reduce heat and simmer for 20 minutes, stirring often. Remove pan from heat and cool. Chill and store in covered container. Makes 1 1/2 cups.
You can play around with the seasonings and even the sugar until you get a combination you enjoy.
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If you are a part of the no HFCS craze (if you don't know what HFCS is, you are not part of the craze) OR if you are out of corn syrup OR for a frugal option, you can make your own corn syrup using this recipe.
Light Corn Syrup Substitute
from Cooks.com
Print Recipe
2 cups white sugar
3/4 cup water
1/4 tsp cream of tartar
dash of salt
Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.
Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups.
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Have a wonderful day!
Copycat Heinz Ketchup
from Top Secret Recipes
Print Recipe
1 (6 oz) can tomato paste
1/2 cup light corn syrup
1/2 cup white vinegar
1/4 cup water
1 Tbsp sugar
1 tsp salt
1/4 tsp onion powder
1/8 tsp garlic powder
Combine all ingredients in medium saucepan over medium heat. Whisk until smooth. When mixture comes to a boil, reduce heat and simmer for 20 minutes, stirring often. Remove pan from heat and cool. Chill and store in covered container. Makes 1 1/2 cups.
You can play around with the seasonings and even the sugar until you get a combination you enjoy.
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If you are a part of the no HFCS craze (if you don't know what HFCS is, you are not part of the craze) OR if you are out of corn syrup OR for a frugal option, you can make your own corn syrup using this recipe.
Light Corn Syrup Substitute
from Cooks.com
Print Recipe
2 cups white sugar
3/4 cup water
1/4 tsp cream of tartar
dash of salt
Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.
Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups.
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Have a wonderful day!
What is your comfort food?
My comfort food is pancakes. More specifically Bisquick pancakes when I have a bad headache. Nothing else will suffice. I have tried to eat a regular dinner when I have one of those horrible headaches but all that did was create more nausea. Krusteez will not suffice it is icky. Hungry Jack is mediocre but acceptable in a pinch.
Along with the mix pancakes I also tried many different homemade pancakes and homemade mixes yet they all fell short. . .so very short. Then one day I found the recipe below and birds sang, rainbows filled the sky, and my heart was full of joy. Never will I purchase Bisquick again. Sorry Bisquick. We had a long, happy, devoted life together but you have been replaced by another.
Another recipe that will be included below is the homemade syrup that now accompanies these pancakes. Again, I tried many homemade recipes but this time it was PE who never liked any of them. One had cinnamon which he found icky, another was too sweet, and yet another was too similar to what he grew up with--disliking every very runny syrup covered pancake during his growing years. So when the recipe below crossed my path I first noticed that it could be stored in the cupboard--AWESOME. (I don't like the extra step of heating the syrup from the fridge.) So I had my fingers crossed that he would like THIS syrup because it would make my life easier. After two run ins with the new syrup it was declared a winner. (The second tasting was mandatory as his opinion wasn't worth much the first time since he had worked a 14+ hour day.)
Side Note - I enjoy more than anything when PE enjoys what I have cooked/baked. If the kids don't like it, I pay it no mind and
Copycat Bisquick Mix
from Cents to Get Debt Free
Print Recipe
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1 Tbsp shortening
Mix all of your dry ingredients together until fully incorporated. Add the shortening and using a fork cut in until crumbly. Equivalent to 1 cup of Bisquick.
For bulk purposes (so you don't have to do the math):
8 cups flour
1/4 cup baking powder
1 Tbsp plus 1 tsp salt
1/2 cup shortening
Store in airtight container. (I store mine in the cupboard; however, it can be stored in the refrigerator as well.)
Truth be told, it comes together so quickly I rarely make it in bulk--I just make a cup or two as needed.
Pancakes
2 cups "Bisquick"
1 cup milk
2 eggs
Waffles
2 cups "Bisquick"
1 1/3 cups milk
1 egg
2 Tbsp vegetable/canola oil
For more recipes normally found on the box (and others) click here.
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Homemade Pancake Syrup
from Tasty Kitchen
Print Recipe
1 1/2 cups packed brown sugar
1/2 cup white sugar
3/4 cup light corn syrup
1 1/2 cups water
1 tsp vanilla extract
1 tsp maple flavoring
In a saucepan, combine the sugars, water and corn syrup; bring to a boil over medium heat. Boil for 5 minutes or until slightly thickened. Remove from the heat; stir in maple flavoring and vanilla. Cool slightly before serving. Serve over pancakes, waffles or French toast. This recipe makes about 3 cups and can be stored in a bottle in the cupboard just like store-bought syrup.
Along with the mix pancakes I also tried many different homemade pancakes and homemade mixes yet they all fell short. . .so very short. Then one day I found the recipe below and birds sang, rainbows filled the sky, and my heart was full of joy. Never will I purchase Bisquick again. Sorry Bisquick. We had a long, happy, devoted life together but you have been replaced by another.
Another recipe that will be included below is the homemade syrup that now accompanies these pancakes. Again, I tried many homemade recipes but this time it was PE who never liked any of them. One had cinnamon which he found icky, another was too sweet, and yet another was too similar to what he grew up with--disliking every very runny syrup covered pancake during his growing years. So when the recipe below crossed my path I first noticed that it could be stored in the cupboard--AWESOME. (I don't like the extra step of heating the syrup from the fridge.) So I had my fingers crossed that he would like THIS syrup because it would make my life easier. After two run ins with the new syrup it was declared a winner. (The second tasting was mandatory as his opinion wasn't worth much the first time since he had worked a 14+ hour day.)
Side Note - I enjoy more than anything when PE enjoys what I have cooked/baked. If the kids don't like it, I pay it no mind and
Copycat Bisquick Mix
from Cents to Get Debt Free
Print Recipe
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1 Tbsp shortening
Mix all of your dry ingredients together until fully incorporated. Add the shortening and using a fork cut in until crumbly. Equivalent to 1 cup of Bisquick.
For bulk purposes (so you don't have to do the math):
8 cups flour
1/4 cup baking powder
1 Tbsp plus 1 tsp salt
1/2 cup shortening
Store in airtight container. (I store mine in the cupboard; however, it can be stored in the refrigerator as well.)
Truth be told, it comes together so quickly I rarely make it in bulk--I just make a cup or two as needed.
Pancakes
2 cups "Bisquick"
1 cup milk
2 eggs
Waffles
2 cups "Bisquick"
1 1/3 cups milk
1 egg
2 Tbsp vegetable/canola oil
For more recipes normally found on the box (and others) click here.
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Homemade Pancake Syrup
from Tasty Kitchen
Print Recipe
1 1/2 cups packed brown sugar
1/2 cup white sugar
3/4 cup light corn syrup
1 1/2 cups water
1 tsp vanilla extract
1 tsp maple flavoring
In a saucepan, combine the sugars, water and corn syrup; bring to a boil over medium heat. Boil for 5 minutes or until slightly thickened. Remove from the heat; stir in maple flavoring and vanilla. Cool slightly before serving. Serve over pancakes, waffles or French toast. This recipe makes about 3 cups and can be stored in a bottle in the cupboard just like store-bought syrup.
August 10, 2009
Ribs and Sauce
Here are our favorite barbecue sauces for use on chicken, ribs, and pork chops. The Honey Barbecue Sauce has a kick to it and it adds a wonderful glaze to the meat. It has a kick to it and Moo (girl, 13) and Bob (boy, 4) don't enjoy it too much but Bug (boy, 15) sure did love it. Moo and Bob Yo Phat prefer the Copycat Bull's Eye sauce. I like them both but the Bull's Eye is more versatile. We like to use it on canned chicken [canned at a cannery by me, my lovely sister (Cooking W.), and mother (Clutter W.)]. Long story short, W stands for Whore but in a nice family loving way (FYI -- I am Crazy W.).
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Honey Barbecue Sauce
from Sparky
Print Recipe
1/3 cup tomato paste
1/4 cup apple cider vinegar
1/4 cup honey
1/2 teaspoon chipotle hot sauce
1 tsp liquid smoke
1 tsp dried mustard
2 Tbsp Secret Rib Rub
Combine all ingredients in a saucepan. Simmer for 10 to 15 minutes. Store in a sealed container in the refrigerator.
Secret Rib Rub
1/4 cup brown sugar
3 Tbsp kosher salt
1 Tbsp black pepper
1 Tbsp garlic powder
1 tsp thyme
1 tsp chili powder
1 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp coriander
Mix all the ingredients together and store in an air tight container until needed. Before grilling rub the meat (whether it be chicken, ribs, or pork chops) with the rub.
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Barbecue Sauce (Copycat Bull's Eye)
from Top Secret Recipes
Print Recipe
1 cup ketchup*
6 Tbsp Worcestershire sauce
4 Tbsp butter
3 Tbsp distilled white vinegar
1 Tbsp yellow mustard
3 Tbsp finely minced yellow onion**
4 tsp hickory flavor liquid smoke
1/4 tsp Tabasco sauce
1/2 cup brown sugar
1 Tbsp granulated white sugar
1 tsp table salt
Combine all ingredients in a 2-quart sauce pan. Mix well. Simmer over very low heat for about 15-minutes, stirring occasionally. Store refrigerated in a sealed container. You can even refill an old barbecue sauce bottle. The sauce will be thin. It thickens after refrigeration.
*I make my own ketchup (a Heinz copycat), recipe to follow in the next couple days.
**I use dried minced onions. I rehydrate them prior to adding them to the sauce (1 part minced to 1 part water).
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Enjoy and as usual if you need any help or have any questions, please let me know.
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Honey Barbecue Sauce
from Sparky
Print Recipe
1/3 cup tomato paste
1/4 cup apple cider vinegar
1/4 cup honey
1/2 teaspoon chipotle hot sauce
1 tsp liquid smoke
1 tsp dried mustard
2 Tbsp Secret Rib Rub
Combine all ingredients in a saucepan. Simmer for 10 to 15 minutes. Store in a sealed container in the refrigerator.
Secret Rib Rub
1/4 cup brown sugar
3 Tbsp kosher salt
1 Tbsp black pepper
1 Tbsp garlic powder
1 tsp thyme
1 tsp chili powder
1 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp coriander
Mix all the ingredients together and store in an air tight container until needed. Before grilling rub the meat (whether it be chicken, ribs, or pork chops) with the rub.
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Barbecue Sauce (Copycat Bull's Eye)
from Top Secret Recipes
Print Recipe
1 cup ketchup*
6 Tbsp Worcestershire sauce
4 Tbsp butter
3 Tbsp distilled white vinegar
1 Tbsp yellow mustard
3 Tbsp finely minced yellow onion**
4 tsp hickory flavor liquid smoke
1/4 tsp Tabasco sauce
1/2 cup brown sugar
1 Tbsp granulated white sugar
1 tsp table salt
Combine all ingredients in a 2-quart sauce pan. Mix well. Simmer over very low heat for about 15-minutes, stirring occasionally. Store refrigerated in a sealed container. You can even refill an old barbecue sauce bottle. The sauce will be thin. It thickens after refrigeration.
*I make my own ketchup (a Heinz copycat), recipe to follow in the next couple days.
**I use dried minced onions. I rehydrate them prior to adding them to the sauce (1 part minced to 1 part water).
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Enjoy and as usual if you need any help or have any questions, please let me know.
August 8, 2009
Who Knew
Did you know you can make cornmeal from popcorn kernels? Well if you have a mill or if you know someone with a mill you can make cornmeal from popcorn kernels. How cool is that? I find it cool because I like to make mini corn dogs in mini muffin tins, taco casserole, and cornbread all of which use cornmeal. I happen to be so lucky as to have a sister that has a NutriMill grain mill and she loves me so she will so kindly grind me cornmeal from the popcorn kernels I gave her. I am so very excited to get the cornmeal. (Yes, I am that deprived of excitement in my life as to be excited by the prospect of fresh ground cornmeal.)
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Did you know you can make s'mores without a campfire? (Yes, I know many of you just uttered a collective "Duh!!") But I am sure there are some out there who thought to themselves, "Really, oo oo tell me more!" You can make s'mores in your kitchen OR with your outdoor grill.
Option 1 - Simply turn an electric burner on high or a gas burner to mid-flame, place marshmallow on a wood skewer or some other pokey utensil that has a handle not made of metal (you don't want to burn your hand by accidentally forgetting that metal gets hot when you put it over a hot burner or a flame). Heat marshmallow over burner until desired gooeyness/brownness. Proceed with s'more making as usual.
Option 2 - Place chocolate on graham cracker or simply grab a package of ever so tasty Keebler Fudge Stripes Cookies. (Okay the frugal tip here would be to grab the least expensive chocolate striped graham cookies you can find but the Keebler ones are just so very tasty-as previously stated above.) Place in microwave and cook for 20-30 seconds.
Option 3 - Turn on toaster oven or oven broiler. Place chocolate on graham cracker. Top with a marshmallow. Place in toaster oven or in oven and cook until desired gooeyness/brownness. (Fudge Stripes cookies would be ever so tasty AND every so messy in this instance so I don't recommend them for the toaster oven/oven.)
Option 4 - Place marshmallow on a wood skewer or some other pokey utensil that has a handle not made of metal AND is long enough to ensure you don't get burned by flames or radiating heat from the grill. Heat marshmallow over grill flame until desired gooeyness/brownness. Proceed with s'more making as usual.
DELICIOUS!
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Did you know you can make copycat versions of Heinz Ketchup, Bisquick, Bull's Eye Barbecue Sauce, and many other items? You can also make your own corn syrup, sweetened condensed milk, peanut butter, vanilla extract, and ricotta cheese? You can also make many other food and non-food items at home. Again, many of you probably just said, "Duh!!" and many of you said, "Really?!"
All of these items are quite easy to make and if you have food storage (which I do NOT) many of the items I mentioned (and many more recipes out there) can help you rotate through it. (From what I have read it seems as though that is something people with food storage like to do.) I may one day join the ranks of the food storage keepers but for now, I am content knowing that my sister expects me and my family to join her at her house if there ever is a disaster. (Yeah, yeah, I know I have to be able to get there, blah, blah, blah. She only lives 20 minutes away and if we had to walk or go some other way than on the roads it would be a shorter distance even if it wasn't a shorter time.)
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Over time I plan to share my favorite copycat and homemade alternative to store purchased recipes. If you want to request a specific recipe to be posted sooner than later, please do so.
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Did you know you can make s'mores without a campfire? (Yes, I know many of you just uttered a collective "Duh!!") But I am sure there are some out there who thought to themselves, "Really, oo oo tell me more!" You can make s'mores in your kitchen OR with your outdoor grill.
Option 1 - Simply turn an electric burner on high or a gas burner to mid-flame, place marshmallow on a wood skewer or some other pokey utensil that has a handle not made of metal (you don't want to burn your hand by accidentally forgetting that metal gets hot when you put it over a hot burner or a flame). Heat marshmallow over burner until desired gooeyness/brownness. Proceed with s'more making as usual.
Option 2 - Place chocolate on graham cracker or simply grab a package of ever so tasty Keebler Fudge Stripes Cookies. (Okay the frugal tip here would be to grab the least expensive chocolate striped graham cookies you can find but the Keebler ones are just so very tasty-as previously stated above.) Place in microwave and cook for 20-30 seconds.
Option 3 - Turn on toaster oven or oven broiler. Place chocolate on graham cracker. Top with a marshmallow. Place in toaster oven or in oven and cook until desired gooeyness/brownness. (Fudge Stripes cookies would be ever so tasty AND every so messy in this instance so I don't recommend them for the toaster oven/oven.)
Option 4 - Place marshmallow on a wood skewer or some other pokey utensil that has a handle not made of metal AND is long enough to ensure you don't get burned by flames or radiating heat from the grill. Heat marshmallow over grill flame until desired gooeyness/brownness. Proceed with s'more making as usual.
DELICIOUS!
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Did you know you can make copycat versions of Heinz Ketchup, Bisquick, Bull's Eye Barbecue Sauce, and many other items? You can also make your own corn syrup, sweetened condensed milk, peanut butter, vanilla extract, and ricotta cheese? You can also make many other food and non-food items at home. Again, many of you probably just said, "Duh!!" and many of you said, "Really?!"
All of these items are quite easy to make and if you have food storage (which I do NOT) many of the items I mentioned (and many more recipes out there) can help you rotate through it. (From what I have read it seems as though that is something people with food storage like to do.) I may one day join the ranks of the food storage keepers but for now, I am content knowing that my sister expects me and my family to join her at her house if there ever is a disaster. (Yeah, yeah, I know I have to be able to get there, blah, blah, blah. She only lives 20 minutes away and if we had to walk or go some other way than on the roads it would be a shorter distance even if it wasn't a shorter time.)
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Over time I plan to share my favorite copycat and homemade alternative to store purchased recipes. If you want to request a specific recipe to be posted sooner than later, please do so.
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