I love that I can have a warm breakfast available for my kids on colder mornings and I know exactly what they are eating. And even my younger kids can make this themselves.
Strawberries’n’cream or Peaches’n’cream Instant oatmeal
(our family triples this recipe to make it worth our time to make)
- 3 cups quick oats, divided (1 cup ground up, 2 cups regular)
- 1 cup dried milk
- 1/2 t cinnamon
- 1/2 – 3/4 cups sugar or powdered Splenda (to taste) you can also alter the flavor and use sugar cane or brown sugar. I try and use less sugar.
- 1 t salt
- 3/4 cup freeze dried peaches or strawberries (broken into small bits)
In a large bowl, stir together all ingredients until throroughly blended.
We store it in a large recycled gallon size pickle jar with a 1/2 cup scoop.
To serve, scoop 1/2 cup of oatmeal mixture and add desired amount of hot water. Stir until desired consistency. Some of my kids like their oatmeal thick and other like it very runny.
Don’t get me wrong, I love summertime and spending it outside with my family and friends. I love the sound of the cicadas in the trees of Arizona. I love eating freshly picked watermelons from the garden and swimming in the pool with the kiddlings…
But my favorite time of the year is the fall when we start to can (applesauce is my favorite) and bake. Hoodies and apple pies!! Fires in the fire place. I love baking bread and biscuits. I love the smell of cookies coming out of the oven. (My waistline, however, doesn’t love that part! 😉 )
I love the approaching winter season when we celebrate the birth of our savior.
Every day in the fall, I try something new in my kitchen. I attempt new cookies or bread. I love making dinner in the crockpot. I love creating new soups for my family.
This morning in my area, we woke up to the first day of frost on our windshields. It was 34 degrees out when I got up at 3:30 for my classes to start. And our high today isn’t supposed to get over 55 degrees. It is a crockpot kind of day!
On the list for the week –
- Chicken and Dumplings, Biscuits, Crockpot beef stroganoff, homemade noodles, and animal circus cookies.
- We have beautiful purple cabbage coming out of the freeze dryer this morning and apple slices going in.
- We plan on having a road trip if it doesn’t rain at the end of the week
Everything but the Kitchen Sink Cookies
Peanut butter, chocolate chip oatmeal cookies.
3/4 cup butter, softened
1/2 cup peanut butter
1 cup sugar
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
1-1/4 cups flour
2 cups rolled oats
1 cup chocolate chips
PREHEAT oven to 375°F.
COMBINE together butter and peanut butter until well blended. Add sugar, brown sugar, baking powder and soda. Beat until combined. Next, beat in eggs and vanilla until combined. Add flour, oats and chocolate chips.
Drop on cookie sheets and bake for 10 minutes at 375 degrees
*This recipe doubles fantastically – We add 1 bag of chocolate chips to a doubled batch.
Many years ago, I had discovered that my little girl, Elwyn (now almost a teenager), was deathly allergic to “Red Dye.” As a mom, I did everything that I could to eliminate the potential for harm on my baby. (She was about 16 months old when the discovery was made and was just starting to eat “big people food” .)
As we researched what El could and couldn’t eat, we began noticing that Dye was in EVERYTHING! And those dyes could kill my little girl.
I got in my kitchen with turn of the century cookbooks and began creating my own recipes of everyday items that we had in our pantry that contained red dye.
Our family eats dye free… And I know that it has benefited all of us to watch what we eat and not eat all of those processed box foods.
Learn Solar Oven Cooking with this book by Kris Mazy.
An Outdoor Kitchen Full of Sunshine – Cooking Outside in a Solar Oven. Saving money is the key to a large family. No one know better than author, Kris Mazy, mom of 7 amazing children. In this book, Kris shares cooking using a solar oven. You can make incredible meals, save money on power and propane and spend more time with your family. You Can Cook using the Sun’s Energy! Over 100 Recipes that you can make and create user your solar oven. Kris has spent the last 3 years creating solar oven recipes to allow more play-time with her ever-growing family. And that was exactly what this mom of 7 was shooting for! From Breads to Desserts, Mains to Sides, Cooking Outside Using a Solar Oven is fast, easy and saves money! Kris has also shared all of her solar oven gluten-free recipes. Over 50 recipes are labled as gluten-free in this book. Enjoy delicious recipes while saving time and money.
Hi Everyone… I know that you thought that this day would never come… but it is here! My long-awaited cookbook is FINALLY here!!!
We added 100 of our favorite recipes that we use year-round. Spinach stuffed Chicken is one of the favorites (and the dogs!!) We use our solar oven 3-4 times a week.
I have always had a love a passion for cooking. Back in 2012, my husband pushed me to share all of my mix recipes in book.
After we discovered that Elwyn was allergic to red dye and spent her second Easter in the hospital because she stopped breathing due to anaphylactic shock with her allergy to the dreaded red dye (or red-death as she calls it). Let’s just say that 2005 was not a good year for El!
I started researching and trying to find things that were convenient foods like other kids got to eat, but without being processed and boxed up and the store, we started creating and testing our own recipes.
That lead to A Kitchen Full of Mixes, the first in a series of cookbooks from the mom who wanted to learn how to cook from scratch in the ever-changing and busy world and know exactly what was in the foods her kids were eating