Create!

Love this!

Trust in the Lord...

"Trust in the Lord with all thine heart;


and lean not unto thine own understanding.


In all thy ways acknowledge him,


and he shall direct thy paths."

(Sources: Proverbs 3:5,6; Pictures taken by KP #1 - Goblin Valley at Sunset 4.1.09, #2 - Cave at Goblin Valley 4.2.09, #3 - Goblin Valley 4.2.09, #4 - Little Wild Horse Canyon 4.1.09)

Meal in a Muffin

This recipe can also be made with all food storage ingredients by substituting rehydrated apples, rehydrated carrots, powdered eggs, and powdered milk in place of the fresh ingredients.

2 cups whole wheat flour
2 cups white flour
2 cups sugar
4 teaspoons baking soda
4 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon cloves
4 cups apples, peeled and shredded
1 1/2 cups shredded carrots
1 cup coconut
1 cup raisins
1 cup chopped pecans
1 1/2 cups canola oil
1/2 cup milk
4 teaspoons vanilla
3 eggs, beaten

Combine flours, sugar, baking soda, cinnamon, salt, and cloves. Add apples, carrots, coconut, raisins, and pecans. Mix well. Add oil, milk, vanilla and eggs. Stir just until moistened. Fill greased or paper lined muffin 3/4 full. Bake at 350 degrees F. for 20-25 minutes. Immediately remove from pan. Enjoy!

(Source: Ann Marie A.)

Real Life -- Living It

Life doesn't always go as planned. (I didn't have to tell you that -- did I?!) Read how the Mitchell family chose to deal with a chronic illness and make the best of things in an article entitled "Education Was Our Answer". Very inspiring!

(Source: S. Mitchell, "Education Was Our Answer", Ensign, April 2009, pg. 28-31)

Garden Bits

Learn how to make your own seed starter pots from newspapers. Laura at Ten Things Farm makes her own "virtually free" and shares how with this tutorial. "You can even plant them right in the garden when your seedlings are ready!"

Once you've made your seed starter pots, Laura shares how to get your seeds started with another tutorial, "Let's Get to Planting."

Not sure when to begin? Check out My Square Foot Garden's post "to find out when to start seeds, plant, and transplant based on your frost date!"

Ready, set, GROW!

Oatmeal - Raisin Cookies

1 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
1 cup granulated sugar
1 cup light brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
3 cups raw, quick cooking oats
1 cup seedless raisins

Preheat oven to 375 degrees. Lightly grease cookie sheets. Sift flour, baking soda, and salt. In large bowl, with electric mixer at medium speed, or wooden spoon, beat shortening, sugars, eggs, and vanilla until light and fluffy. Add flour mixture and oats; beat with wooden spoon until well blended. Stir in raisins. With hands, roll into balls, using a slightly rounded tablespoonful for each. Place 2 inches apart on prepared cookie sheets. Bake 12-14 minutes or until golden brown. Let stand 1 minute, then remove to wire rack and cool. Makes about 2 1/2 dozen cookies.

Testing comment: It tasted great!

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 53)

Zucchini Oatmeal Cookies

1/2 cup butter
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 cup quick oats
1 cup granola
1 1/2 cups grated zucchini
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the grated zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, granola and chocolate chips. Drop dough from a teaspoon onto an unprepared cookie sheet. Leave 2 inches between cookies. Bake for 10-12 minutes.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 53)

Instant Oatmeal Packets

To make individual instant packets:

In a blender, blend 1/2 cup of oats until powdery.

Into each 10 (individual zip-lock type sandwich bags) place the following ingredients:
1/4 cup unpowdered oats
2 tablespoons powdered oats
1/8 teaspoon salt
1 teaspoon sugar (optional)

Close the top securely and store in a cool, dry place. Makes 10 packets of instant oatmeal.

Microwave directions for cooking:
Empty packet into microwaveable bowl. Add 2/3 cups water or milk. Microwave on HIGH about 1 1/2 minutes. Stir.

Conventional directions for cooking:
Empty packet into pan. Add 1/2 cup boiling water; cook and stir over high heat until thickened, about 1 minute.

Testing comment: This was good, but a lot of work for just regular oatmeal. I would just use regular oatmeal and cook it instead of this.

**********
He that is slow to anger is better than the mighty,
and he that ruleth his spirit than he that taketh a city.
Proverbs 16:32
**********

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 54)