Part of the Fun is the Package!

So you've finished your holiday baking - but you don't know how to package it?

Some simple ideas that I fall back on look great and are fun as well.
My personal favorite is to package food items on odd ball plates that I find at the thrift store! I am partial to the heavy stonewear plates and the fine china ones- many come in solid colors or seasonable designs.
I also like to buy baskets at the Thrift Store- they can be washed down with warm, soapy water, left to dry, and spray painted if needed, or just sprayed with a bit of glitter paint.

My other all time favorite is to use canning jars- this is one of my favorites because I have so many that I look for ways to get rid of them! Food gifts can be layered in the jars, or mixed up and poured in. The jars can be simple with a bit of ribbon or raffia tied around, or decorated with paints or a design applied using etching ingredients.

So go ahead- mix up a batch of special treats, find a fun container, and gift away!

What to Give? Try These Gifts of Taste...

Make Your Own Gifts! What better gift than the gift of good taste! Here are a few suggestions for making foods that anyone would be thrilled to receive - Use decorative tins or platters or give them in canning jars tied with colorful ribbon. Be sure to make extra to keep for yourself and stock up on the basic ingredients needed to make more.

Hot Cocoa Mix
2 c. powdered sugar
1 c. cocoa powder
2 1/2 c. dry powdered milk
1 t. salt
2 t. cornstarch
Dash cayenne pepper (optional, but gives it a touch more interest)
1 t. vanilla (if making in a large pot)
4-6 c. hot water (or more if you don't like it so rich)

In a large bowl whisk together the powdered sugar, cocoa powder, dry powdered milk, salt and cornstarch. Keep cocoa mix in an airtight container.
Directions to mix drink (put on a card with gift) : add 3 T. cocoa mix to 1 c. of hot water. If you like a more chocolatey cocoa add more cocoa mix. For a really creamy hot chocolate, add warmed milk instead of water. Serve with marshmallows or whipping cream. For a fun holiday twist, add crushed peppermints on top of hot chocolate and a drop of peppermint extract to the cocoa.

Bean Soup
Mix the following ingredients together. Divide into 1-cup portions.
1 pkg. (14 oz.) green split peas
1 pkg. (14 oz.) pearled barley
1 pkgs. (14 oz.) lentils
2 cups brown rice
Seasoning Mixture (for each cup of beans): Place the following ingredients in a re-sealable snack-size baggie.
½ package Onion Soup Mix, which is about 2 ½ T.
3 beef bouillon cubes
¼ tsp. cayenne pepper
½ tsp. garlic powder
¾ tsp. chili powder
Layer the following in a pint-size jar or in a cellophane gift bag
1. Bean Mixture
2. Baggie of Seasonings
3. Baggie of ¼ cup alphabet or small shell pasta (or leave out - it is an optional ingredient and allow recipient to add own pasta)

SPICED HOT FUDGE SAUCE Makes 3 cups
1 1/2 cups sugar
2/3 cup light corn syrup
1 cup Dutch processed cocoa powder
2 tablespoons dark cocoa powder
1 can (12 ounces) evaporated milk
1/2 cup unsalted butter
1 teaspoon vanilla
1/4 teaspoon salt
Seasonings as desired**
Combine sugar, corn syrup, cocoa powders and evaporated milk in a large stockpot. Cook over medium high heat until mixture comes to a full rolling boil. Turn heat to medium low and continue cooking for 8 to 10 minutes, whisking frequently to release steam and help thicken sauce.
Remove from heat and stir in butter and vanilla and salt until butter is completely melted. Let cool to warm.
** At this point, taste and add in whatever seasonings you like. Try a teaspoon of extract, such as almond, peppermint, or orange. Can add a teaspoon of cayenne pepper sauce and a dash or two of cinnamon. Serve immediately, or store in your fridge for up to 4 weeks, reheating in microwave before serving.

Butter Toffee Nuts with Sea Salt
Makes about 8 cups (large batch: 24 cups)
2 cups sugar (large batch: 6 cups)
6 Tbsp. butter (large batch: 18 Tbsp.)
1 1/2 cups pecans (large batch: 4 1/2 cups)
1 1/2 cups walnuts (large batch: 4 1/2 cups)
1 cup peanuts (large batch: 3 cups)
1 cup pine nuts (large batch: 3 cups)
1 Tbsp. flaky sea salt , plus more to taste (large batch: 3 Tbsp.)
2 tsp. freshly grated nutmeg (large batch: 6 tsp.)
Lightly grease a large sheet tray; set aside. In a large, deep skillet, combine 2/3 cup water, sugar, and butter and cook over medium-high heat, stirring often, until butter is melted, 3 to 4 minutes. Add pecans, walnuts, peanuts, and pine nuts and cook, stirring gently and frequently, until sugar mixture dries out and begins to look powdery, 12 to 15 minutes. Continue cooking, stirring constantly, until toffee coating is dark golden brown and glossy, about 10 minutes more.
Remove skillet from heat and quickly stir in salt and nutmeg. Carefully transfer mixture to prepared sheet tray, spreading it evenly. (Be careful—mixture is very hot!) Sprinkle with more salt and set aside to cool completely.
Spiced Nuts
2-1/2 c. large whole nuts – try pecans, cashews, and almonds
2 T. vegetable oil
1-1/2 tsp. cumin
1/4 tsp. cayenne pepper
2 T. sugar
1 tsp. salt
Preheat oven to 350°.
Place nuts in a medium heatproof bowl. Pour the oil into a small heavy saucepan and place over medium low heat until warm. Do not let it get too hot – the oil will burn. That means you have to start over. Add the cumin and cayenne pepper and stir until the mixture is aromatic, only about 15 seconds. Pour the flavored oil over the nuts. Add sugar and salt. Stir to coat evenly. Transfer to a baking pan. Bake, stirring occasionally until nuts are toasted, about 15 to 20 minutes. Store in an airtight container up to two weeks. Recipe is easily doubled.

Coconut Bread
4 eggs, beaten well
1 cup vegetable oil
2 teaspoons coconut extract
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
1 cup coconut
3 cups flour
1/2 teaspoon baking soda
1 cup buttermilk
Mix all the ingredients together. Bake in 2 large pans at 325 degrees for 1 hour and 15 minutes. Can also bake in mini loaf pans – reducing cooking time.
Glaze
Put sugar, water, and butter in medium sauce pan and boil for about 5 minutes. Bring to a boil on medium and then lower temperature while boiling for 5 minutes. Then add coconut extract. Pour glaze over top while the bread is still hot.

Pie Crust 101 and Pumpkin Delights!

In honor of Thanksgiving we are going to talk about...desserts!

Doesn't it sound more impressive to do something in honor of ?! But in this case it’s also practical!

When one thinks of a Thanksgiving dessert, the first thought is- PIE! What you'll find here will be all the info you'll need to make THE perfect pie crust! Want even more detail? Check out this Good Housekeeping article for pictures showing how to make pro-looking piecrust edges! (

There's 5 pie crust recipes along with tried and true tips and no-fail instructions. Make extra crusts and put them in the freezer- you’ll have a head start on Christmas baking!

ALSO -click here to find recipes for delightful foods, from soups to candies, to mouthwatering cakes- all made with pumpkin. Make them and freeze them, and you’ll be prepared for drop-in guests, last minute gifts, or visiting teaching!

It's Not Too Late!

Fall gardening- the final steps...

Soil Preparation
If your soil isn’t deep, well-drained, and fertile, a little work is needed~ If your soil is heavy, like clay, then you need to add organic matter (humus) in the form of well rotted or bagged manure, grass clippings, dried leaves, compost, and also sand or gypsum. Or if you have sandy soil, the organic matter will also improve it.

Not sure what kind of soil you have? Rule of thumb- if it crumbles, it’s sandy.

Mix the humus thoroughly into the soil with a rototiller, pitchfork, or shovel. Shoot for about 10 inches deep of mixed soil. Then you’re about ready to begin planting.

Fertilizing
Do you have thin, sandy soil? Your plants will probably like extra nitrogen and potassium (the “N” and “K” when looking at a fertilizer label). Fertilize more often using lighter doses. Want a double bonus? Try manure- you get fertility plus organic matter! Just be sure to mix it in well so it doesn’t burn the plants.

Samples of typical soils: Sandy ------- Loam ------- Clay

Now the fun part…Planting!
Wondering what to plant? Try these for fall/winter gardens: beets, broccoli, cabbage, carrots, chard, lettuce (head and leaf), green onions, peas, potatoes, radishes, rutabagas, spinach, and turnips. You can also try tomatoes. Most can be grown from seed, but broccoli, cabbage, cauliflower, and tomatoes can be transplanted.

How to Plant-

Space the seeds evenly and plant them at the proper depth - small seeds about four times the diameter of the seed and only ¼ to ½ inch soil covering them.

Large seeds can be 1 to 2 inches deep. Gently firm the soil over the seeds with your hands or back of a shovel or hoe.

Irrigate by sprinkling soil lightly - seeds need moisture to germinate. Water enough to keep the soil from drying around the seed. After plants sprout you can reduce the water- less watering but deeper. Irrigate carefully- plants don’t like too much or too little water.

Don’t drown them and don’t let them wilt. Check the moisture level with a stick or shovel. When the soil becomes crumbly when squeezed it’s time to water.

That's it! Now pull a chair up in the garden, sit back and enjoy the beautiful Yuma weather- oh, you can also keep an eye out for insects on your plants while you're out there!

SEPTEMBER IS NATIONAL PREPAREDNESS MONTH!

How about it- Are you prepared?
No? Well, I won't judge you- I'm not either, but it's not for lack of information and admonishment! I would say it's more of an "It won't happen to me" attitude.

In fact, if I were an animal, I might look like this:

"Be Prepared." For as long as I can remember this is the counsel we have received. But it has only been since September 11, 2001, that September has been designated by the Federal Government as National Preparedness Month. Nine years - and the message has rippled across the country- we must be prepared for anything and everything.

The Red Cross plays a vital role in our nation's preparedness. They recommend keeping an emergency preparedness kit with at least three days (aka- 72 hr kit) worth of nonperishable foods, reviewing emergency escape plans with your family, and learning first aid and CPR.

(Have we heard this before?)

In a survey conducted by the Red Cross, 89 percent of people think being prepared is a good idea, but only 20 percent of those people have done anything about it.

For guidelines preparing your 72 hour emergency kits and for additional emergency preparedness information here are some websites you can visit:

American Red Cross - Prepare your home and family

72hours.org - lots of how to's and what if's

Ready.gov - Prepare, plan, stay informed

and remember -

The first 3 days are often the most crucial.

(The Presidential Proclamation can be read here)

First 3 Steps to Your Fall Garden!

Whoo-Hoo!

It’s the middle of August and the end of summer is in sight! For some it means shutting down and preparing for the cold weather - here in the low desert it means -

one more round of gardening!

Did you know some of the best vegetables

can be grown here beginning in fiery August?

There are basically 2 categories of vegetable crops:

cool-season and warm-season.

Some vegetables can withstand, and even need, the cooler and sometimes freezing weather. Others will only germinate and grow during warmer weather.

So fall and winter are the perfect time to garden in the temperate Arizona desert!

Start your fall and winter gardening with the following 3 steps:

1. Location matters! If you don’t already have a garden location go out now and find a good one! Most important is plenty of sunlight. Remember, in the winter the sun doesn’t pass directly overhead, but will come from a lower, more southerly direction.
In general make sure there's no

building or tree blocking sunlight

from the south.

Soil - Not just any dirt will do! What you want is a loose, fertile, level and well-drained soil, but what you have may not be the best! Luckily plants grow in fairly sandy soil, but it takes a little more work to keep it going and to build it up. If your soil is really crummy or you don't have the right spot, you can always buy soil and use containers or raised beds.

2. Plan Ahead! Sketch out your garden - including the size of the area. Decide what you want to grow. Mark on your diagram where each plant will be, allowing for spacing between plants. Include the approximate planting date. Place plants based on harvest dates and plant characteristics. Ex: some need more water, or some are taller and will shade younger/smaller plants.

3. What to Grow? Grow what you like to eat - as long as it grows here! Grow plants that are recommended for the climate, but try 1 or 2 new ones each time! Try dwarf or bush varieties in smaller gardens, containers, or raised beds. Look at seed catalogs or websites like this one, for descriptions and inspiration!

Take the first steps mentioned above and you will be ready for the next gardening post, Preparing the Soil and Planting!
Before you know it you will be ready to can or freeze and eat your fall and winter bounty!

Happy Planning!

Why Should I Can?

Why Should I Can?! We're all modern women living in an age of supermarkets and modern convenience- why go backwards and do things the hard way?
It’s been said that good things do come back around, and home canning is also seeing a revival- but not for the same reasons folks canned products years ago. Preserving fresh foods at home has many benefits which are relevant to our lifestyles today. Some of these are:

Reason #1 - Gardening and home canning can lower your grocery bill! Yep- a little elbow grease can add up to extra cash to spend on things more fun and exciting than food! One report says that for every $50 spent on seeds and fertilizer, a yield of $1250 worth of produce is possible! There's no way to enjoy all that food at one time, so home canning is the answer; you preserve the fruits of your labor to use all year and save on your grocery bill.

Reason #2 - Fresh preserving can be healthier!
When you can your own food you have more versatility and control with your recipes and ingredients. You can choose to avoid additives and preservatives found in many commercial products, and you may even choose to use organic ingredients.

Reason #3 - Pride in Your Products! Personal style can also be expressed through unique and creative recipes. Impress your friends and family by creating unique jams, jellies and other culinary creations.

Reason #4 - Canning Supports Sustainable Lifestyles. (for those that feel motivated to reduce their 'carbon footprint'!) Canning local-grown produce reduces greenhouse gas emissions created by shipping vegetables around the world in off-season. Reduce these by growing your own produce or purchasing it locally, and then preserving it; re-using your canning jars year after year.

Whatever your reason for home canning, or even considering home canning, get prepared now! Start gathering canning jars; pints for most products, quarts for larger amounts, and jelly jars for jams, flat lids and rings.

Pick them up at grocery stores, thrift shops, yard sales, friends, and even craigslist. Have your supplies on hand, so when the produce is prime, you are ready to go!

Come to the October canning classes -

Watch the "Check This Out" section for date, time, and place.

The rewards of home canning await you!

Click here for a sample canning recipe!

Don't Just Store It - Use It!

Open up Those Cans and Get Started!
Here are some recipes using items from this month's food storage group specials...

Strawberry Oat Muffins
1 c. rolled oats
1 c. dehydrated buttermilk powder
1 c. all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 egg
¼ c. vegetable oil
¾ c. brown sugar
1 tsp. vanilla
1 c. freeze dried strawberry slices
Preheat oven to 375 degrees. Grease and flour muffin pan, or use paper liners. In a small bowl, combine oats and buttermilk. Let stand 5 minutes. In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat together egg, oil, brown sugar, and vanilla. Blend in oat mixture. Stir in flour mixture, just until moistened. Fold in strawberries. Fill muffin tins 2/3 to ¾ full.
Bake in preheated oven for 15 – 20 minutes, or until toothpick inserted into center comes out clean.
*reconstitute buttermilk powder and strawberry slices before using. Instructions are on the can.

Berry Yogurt and Granola Parfait

2 c. plain yogurt
2 c. favorite granola
2 c. freeze dried berries – reconstituted (raspberries, blueberries, strawberry slices, banana slices, peach slices, mangos)
4 Tablespoons honey

Line up 4 tall glasses. Spoon 2 Tablespoons of yogurt into each glass and smooth the surface. Spoon 2 tablespoons of granola over the top and smooth the surface. Spoon 2 tablespoons of fruit over the top and smooth the surface. Repeat process, adding a bit of honey here and there, to taste. *if granola is too chunky put in blender for a second or so.

BONUS RECIPE!

Fabulous Granola
2 cups rolled oats
½ cup chopped pecans
½ cup chopped hazelnuts
½ shredded coconut
½ cup slivered almonds
¼ cup canola or coconut oil
1/3 cup maple syrup
Pinch of sea salt
½ tsp cinnamon (optional)
• Mix all ingredients together in a bowl
• Spread on a jelly roll pan (it will be very full but it seems to

cook best when it is all on one pan)
• Bake at 275 degrees for 45 minutes (turn in the pan at 20-25 minutes)

Watch that it doesn't scorch or burn.
• Different nuts can be substituted

Summer Power Blackouts - What To Do?

Excerpt from article by C. Jeanne Heida

Power outages seem to happen for all sorts of reasons. While a summer power outage typically last only a few hours, some outages can last late into the night which is really hard on a family. It's especially tough during a heat wave when temperatures are in the triple digits. Since you'll never know how long a power outage might last in your area, you should always be prepared for the worse.

KEEP EMERGENCY SUPPLIES HANDY

Remember your 72 hour kit? This would be a good time to use it!

Keep your supplies in an easy to reach spot and include some power outage items such as: Batteries and flashlights for every member of the family, a portable radio; either hand crank or battery operated, 4 gallons of water, Granola bars and trail mix, Dried fruit.

In addition to the emergency kit, you can have:
Several jugs of frozen water in the freezer
A couple of rolls of duct tape
Quilt or blanket to cover large west and south facing windows
A roll of heavy duty, extra wide aluminum foil for smaller windows
Battery operated, water bottles with the built in fans - these are fun and effective in cooling down a hot child.

PLAN FOR MEALS

During heat waves, it's best to eat smaller, lighter meals that are low in protein. For things like Tuna Helper or mac and cheese, use a single burner propane camp stove- outside. Keep a selection of easy to prepare, non perishable meals in your pantry. During a power outage, stores may close down.

WHAT TO DO WHEN THE POWER DOES GO OUT
First - turn off the light switches, the air conditioner, TV's, computers, and electronic equipment. When the power returns it could cause a surge that will damage any electronic equipment. Leave one light on so you'll know when the power has been restored.

Next - close blinds and drapes to keep the house cool. Windows that face south or west could be covered with either blankets or aluminum foil to further block the sun. This helps keep the temperature in the home down. Shutting doors also helps, and keeps the warmer air from moving into interior rooms. Move into the coolest room of the house. Unless you have a swimming pool or lots of shade trees the coolest place is indoors. Rooms on the north side of the house are often the coolest, so move to these rooms when the interior heat begins to rise.

Switch to loose, lightweight clothes and drink plenty of water during the power outage, even if you don't feel thirsty. Everyone should slow down and keep activity to a minimum. Adults should avoid alcohol, including beer, since alcohol will dehydrate the body.

Move refrigerated snacks such as yogurts and juice, to a small Playmate cooler. Then, leave the doors to your refrigerator and freezer closed, only opening the door briefly when it's time to fix meals. Remember during a heat wave, eat smaller meals and eat more frequently. Try to avoid meals that are rich in protein since protein increases metabolic heat.

As the temperatures heat up indoors, look to ways to cool down with water. Use the little spray bottles with the fans, or place wet towels around your neck. Take a cool bath or cool shower. Go outside for a dip in the kiddie pool if one is available. Stay out of the sun, since sunburn can make it that much more difficult to cool down. Hook up the hose to a portable misting unit which can lower surrounding air temperatures by 30 degrees.

If the heat is too intense, go to a mall, store, or movie theater. These places have generators that can keep the air conditioning running, even during a power outage. Several hours of air conditioned temperatures a day seems to reduces the amount of heat related illnesses, according to the Disaster Center.
For more information about heat waves and power outage preparedness, visit the website of the American Red Cross.

What If...?

FOOD FOR THOUGHT: What if you knew you had only 12-24 hours left to prepare; and you had $250 to do it?
What would you do; what would you buy; how would you get ready?!
These questions are to see what people consider to be the absolute necessities for their families.
For fun use the comment box to answer- or use the blue Contact Us at the top of the page!

Lights Out!

Be honest - isn't it pretty exciting to actually have 'weather' during the monsoon season? But maybe not so exciting when the power goes out and we're left in the dark! Here are some ideas to keep you out of the dark this summer- or anytime! Besides flashlights- these are my two standbys:

The Clear Mist 100 hour Candle The light from just one of these candles is bright enough to read by! They are convenient, safe, inexpensive, easy to store, and can last for four days burning continually! I have used mine during lights out for over 6 years - and they're still almost full!

Good old style Oil lamps!Oil Lamps are also a great light alternative-besides looking great! I had one given to me years ago and I wanted a set - I found its twin on Ebay! These can light an entire room as well as a typical light bulb!

Keep oil in your lamp, and extra oil to refill it!

Having these items, as well as flashlights, glow sticks, etc. doesn't help if you can't get your hands on them easily in the dark! I keep a 100 Hour candle in each room as well as putting a few extras in an easy to grab bucket (empty ice cream bucket). Designate one accessible place for quick emergency supplies; a shelf in a closet, a plastic box under the bed, etc. Keep small flashlights and batteries, glow sticks, books of matches, and candles together in one, labeled container. Mine says..."Emergencies" in red!

Water-Can't Live Without It!

Here in the Desert Southwest, water for survival is crucial. So the very first item of preparedness we're going to talk about is storing and purifying water.

Recommended Storage Amounts:
Per person, no less than 1/2 Gallon per day for drinking and 1 gallon for hygiene and other uses.

Storing drinking water: Options include - buy bottled water, use 2 liter soda bottles **(not empty milk or fruit drink jugs) or use 5 gallon jugs up to 55 gallon plastic drums to store tap water. Make sure jugs and drums are food grade and thoroughly cleaned and sanitized prior to use. Store out of the sun in a cool place. Remember to rotate water yearly- pick an easy date to remember!

Storing water for other use: Use empty plastic liquid laundry soap jugs to store non-potable water. The large ones with a spigot are handy. Fill them with water and use them for washing hands or cleaning. (Just make sure to label them Not for Drinking!)

Purifying: You can buy purification filters or tablets, *boil your water, or use liquid bleach (such as Clorox). Make sure to use plain bleach- no fragrances or special additives!
NOTE: When storing bleach be sure to rotate frequently (every 6 months or so) Bleach degrades in a short time and within a year the amounts to sanitize must be doubled.

Use these amounts of bleach to sanitize your water:
(double the amounts if water is cloudy)
1 Quart: 2 drops
2 Liter Bottle: 4 drops
1 Gallon: 8 drops
5 Gallons: 1/2 tsp.
6 Gallons: 1/2 tsp. + 8 Drops
15 Gallons: 1 1/2 tsp.
30 Gallons: 3 tsp.
55 Gallons: 5 1/2 tsp.

**milk proteins and fruit sugars can't be adequately removed from these jugs and provide an environment that encourages bacterial growth.
*in an emergency there may not be power, and boiling takes fuel (electric, gas, wood)