The following is a sponsored post, but all opinions expressed are mine alone.
The hustle and bustle of Christmas is over. I hope you had lots of yummy treats, good food and great times spent with loved ones.
The New Year is fast approaching. Have you made your list of resolutions? I'm still working on mine, but I've got some great ideas bumbling around in my head.
2012 is looking to be great, if not a bit scary.
Training for a marathon.
Moving cross-country. Yes, we'll have to change the description of this blog. :-)
With all of these things happening, there is sure to be a bit of uncertainty in how it all works out.
That's the thing with life. It's nothing if not uncertain.
One way to combat this uncertainty is to be prepared.
And one of the best ways to prepare for the future? FOOD STORAGE!
It can come in handy during times of disaster - whether natural or economic.
If preparing for the future by bulking up your food storage is on your New Year's resolution list, then you'll want to check out utah freeze dried food storage.
They have lots of options from food to water to survival gear (flashlights, etc). Their products are 100% vegetarian and Made in America.
Plus, some of their items look downright delicious!
Another thing I really appreciated on their site was a list of 7 Things You Need to Know About Food Storage. This was very informative about how food spoils and how to make food last longer.
Why not start your New Year off right with some food storage?
Looks like nearly everything is on sale. Score!
Tuesday, December 27, 2011
Tuesday, December 20, 2011
I had some bacon to use up I think that's first! Whoever has bacon nearly go bad?, but I didn't want boring eggs and bacon for dinner tonight. Using the handy Dinner Spinner on my phone, I found this intriguing recipe. I had to make a few modifications, since I didn't have the exact ingredients.
When Jeff asked what was for dinner, I replied, "Something amazing." I'm pleased to announce that it lived up to my boastful declaration.
|Creamy Bacon Pasta|
This recipe is picky husband approved.
Hmmm...perhaps I should create some kind of badge/award for that.
Anyway, onto the recipe!
- 4 oz pasta - I used egg noodles
- 3 slices of bacon, cut into ½-inch pieces
- ¼ cup dried, minced onion OR ½ medium onion
- ½ tsp (or 1 clove) garlic, minced
- ½ of a 10-ounce tub of cream cheese
- ¼ cup milk
- ½ cup frozen mixed vegetables
- 1 Tbsp Italian seasoning I didn't actual measure this, so this is a guesstimate
- ½ tsp crushed red pepper Again, I didn't measure, so use your best judgment
Bring water to a boil. Cook pasta according to package directions. Drain. Rinse with hot water, if desired.
Meanwhile, cook cut up pieces of bacon in medium skillet until crisp. Remove bacon using a slotted spoon or tongs and drain on a paper towel-lined plate. Leave about a tablespoon of bacon grease in pan.
Sautee onion and garlic in bacon grease.
Cook until cheese is melted and vegetables are tender.
Serve over pasta. Top with bacon.
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Sunday, December 18, 2011
I got this recipe from the Nov 2001 issue of Pillsbury Classic Cookbooks, and I've made these cookies pretty much every year since. It's a relatively quick and easy recipe - as far as cookie recipes go.
- ¼ c butter, softened
- 1 (3-oz) pkg. cream cheese, softened
- 1 egg
- 1 (18.25-oz) white cake mix
- ¼ tsp red gel or paste icing color
1. Heat oven to 350°F. In large bowl, combine butter, cream cheese and egg; blend well. Add cake mix; mix until well blended. Divide dough in half. Add food color to half of dough; blend well for even red color.
2. For each cookie, measure 1 tsp white dough and 1 tsp red dough. Roll out each into 4-inch rope. Place ropes side by side. Lightly roll together; twist. Place 2-inches apart on ungreased cookie sheet; shape each to resemble a candy cane.
3. Bake at 350°F for 7 to 9 min or just until edges are golden brown. Immediately remove from cookie sheets.