I love these 2-ingredient healthy breakfast cookies! I was running errands with my sister, Carol and she mentioned she saw a recipe using only 2-ingredients to make some simple healthy breakfast cookies. I said, “what?” Well, I went to the store and piled the bananas in my shopping cart. Mark and I are trying to eat healthier foods and if the recipe only calls for bananas and oatmeal, I can do that. This recipe is almost magical, I get the giggles thinking that I can have cookies for breakfast. Of course, they are great snacks as well. Here’s the deal, get some bananas and oatmeal. Now I already had regular oats in the pantry because I eat oatmeal every day for breakfast. The reason I say magical is because the 2-ingredient base recipe is stuff we usually have in the house. Most of us store oatmeal, and bananas are a fruit I buy every week. Do you typically have bananas in your kitchen?
This quick and easy creamy Italian sausage soup recipe taste’s like the soup I order at the Olive Garden with those yummy breadsticks and all the salad you can eat. I love making any soup and letting it simmer on the stove while the room smells fabulous with soup aroma, I guess you could call it. I make some bread and I’m good to go with this easy to make soup. It’s great for adding some of those leftovers of mushrooms, extra Kale or spinach hiding in the refrigerator. Who doesn’t love a hot steaming bowl of soup with a slice of hot bread with butter slathered on it? I know Mark and I do!
If you want to know the secret on how to make the very best chocolate cake ever, I have the recipe today! This is a very moist chocolate cake I make all the time! I used to buy a certain well-known chocolate Bundt cake until I came up with this recipe. I love this recipe because I can make the cake a few days before I need it. The day of the party I pull the cake out of the freezer and place the frozen cake on the platter I want to use. I have done this for years because I have four daughters and I always made their birthday cakes ahead of time. After you place the cake on the platter, cover with plastic wrap and just let the cake thaw until you are ready to frost and decorate it. I remember picking up one of a very popular chocolate Bundt cakes and thinking “yep it’s been frozen”, that is what makes your cakes moist. The chocolate cake below is made with whipping cream on top. ChefLand Quilon Parchment Paper Pan Liner Baking Sheets – 12″ x 16″, 100 Pack. or this size: Regency Parchment Paper Liners for Round Cake Pans 9 inch diameter, 24 pack
How to make a frugal breakfast with only 4 ingredients when you use this recipe! Oven baked or Popeye baked pancakes on Christmas morning is one of our family favorites. We add butter, powdered sugar, cinnamon/sugar, jam or syrup and everyone is happy to choose their favorite topping! When my daughters were little we made these all the time in a 9 inch by 13-inch glass cake pan. I wanted to see if the “puffy muscles” would be in all of the servings if I poured the batter into my greased cupcake or muffin pan. Oh my goodness, I can hardly wait to make these for my grandkids. They will LOVE it!
Would you love some potatoes you can cook-mash-fry-on the cheap? Potatoes are the leading vegetable crop in the United States (not including sweet potatoes), with about 15% contributing to farm sales. Over 50% of the potatoes grown are processed for french fries, potato chips, dehydrated potatoes and other popular potato products. I purchased this 20-pound bag of #1 potatoes for $5.99. Woo Hoo! Let’s see how many meals or side dishes I can make with it. Start saving money today!
Today it’s all about how to make croissant rolls whenever you want! You can make croissant rolls, dinner rolls, cloverleaf rolls, breadsticks, etc. with this easy recipe. I must tell you that this recipe is made with white bread flour and not freshly ground whole wheat flour. Sometimes I just want my white flour rolls, just saying. I used to teach classes in my home, at churches and even in a store right here in St. George, Utah. In the store, there was a group of people in one of the classes where we called ourselves the “The Dixie Dumpers”. I will tell you the reason it started is because I always say, “I just dump stuff in when baking or cooking because I am a dumper”. I don’t always measure exactly, I am not a chef, just a Mom, and a Grandma.
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