Pumpkin Spice Latte/Hot Chocolate

Yesterday I stumbled across a recipe for Pumpkin Spice Lattes.  It said that these taste as good as Starbucks if not better.  Now we dont drink coffee so the alternative to using coffee is hot chocolate.  Normally I am not a big fan of pumpkin ANYTHING.  So this was a stretch for me.  Turns out these are REALLY good!  Even my kids loved them. 


As promised on Facebook here is the recipe

Pumpkin Spice Latte

1 c. THRIVE chocolate drink (hot chocolate) or coffee

Pumpkin milk
1 c. milk, any %
1/4 heaping c. pumpkin puree
1 tsp. cinnamon
1 tsp vanilla
2 Tbs. honey, brown sugar or any sweetener you like

Combine all ingredients except for the hot chocolate or coffee.  Whisk well or put in a blender and blend.  In a pot add 1/2 of the pumpkin milk and the hot chocolate.  Mix.  Top with cool whip or marshmallows.  Enjoy!

I made more of the pumpkin milk and am storing it in the fridge so later when my kids want some it will be ready. 

Words can not express how good this is.  And that is coming from a NON pumpkin lover! 

Pardon my picture....and the Christmas mug.  :)  Our cool whip was frozen.  I didnt realize my husband put it in the freezer.  So it was really clumpy....but it tasted just fine and that is what matters!  :)

Peanut Butter Balls Food Storage Style

So I forgot to take a pic before 

 

I received an email today with this recipe in it.  It sounded good but the best part....it took 5 minutes to make.  That is right up my alley...quick and simple!  My daughter had a church activity to go to this evening and each kids was to bringing a treat.  I told her to make cookies to take but you know how teenagers are....they NEVER listen.  So 20 minutes before we have to leave I find this out and I thought why not try this out.  Little will the kids know this is a total food storage recipe!  Well I guess the kids who know me well will have some idea. :)  So here it is......

Peanut Butter Balls

 
3/4 c. non-instant powdered milk
1 c. quick oats
1/2 c. honey
3/4 c. peanut butter
1/3 c. raisins.

Mix all together and form balls.  Store in an airtight container in the fridge!

Thats it!

You can really change this recipe up.  You can use creamy or chunky peanut butter.  Instead of raisins I added mini chocolate chips.  You can add dried fruits.  The sky is the limit on what you can add.

I have some of the pickiest kids I know and they ALL liked these.  Its a healthier snack, if satisfies your sweet and savory cravings.  It has some crunch to it if you are wanting something crunchy.  The best part of these....THEY TAKE 5 MINUTES!!!

Homemade Bagels

Bagels formed

I just learned that there is nothing better than homemade bagels!  My kids are even fighting over them!  I was trying to take a picture and my kids were hovering over them waiting to be the first one to get a bagel.  I dont blame them though I was thinking the same thing!

These are very easy to make.  I am all about easy.  They came out with a nice crunchy outside and a soft inside.

Homemade Bagels

4 1/2 c. flour (any mixture of white and wheat will work)
1 1/2 c. warm water

Bagels after rising

2 pkgs yeast (4 1/2 tsp)
3 Tbs. sugar
1 Tbs. salt
1 Tbs. honey
1 Tbs baking powder

Toppings (optional):
cinnamon raisin (I would add to dough)
dehydrated onions
parmesan cheese
shredded cheese of choice
really any toppings you like you can add to these.

Bagels in boiling water

Combine 1 1/2 c. flour, water, yeast, sugar & salt.  Mix for 30 seconds on low and the 3 minutes on medium. 

Mix in 1/2 c. of flour at a time until the dough becomes stiff.  About 2 1/2 c.  The recipe says to use remaining flour to knead for 7 minutes on the counter with.  My dough was too firm to knead so I just let it knead in the mixer for 7 minutes. 

Cover and let rise for 10 minutes.

Shape and place on a greased cookie sheet.  Tip for forming: pinch the ends together well or they will come apart when they rise and boil.  As you can see I found that out on a few of mine.  Let them rise for 30 minutes.

Preheat oven to 350.

Finished

Bring a lg pot of water to a rolling boil.  Add honey and baking powder.  Add the bagels to the pot 3 or 4 at a time.  Simmer 7 minutes flipping over half way through.  Remove with a slotted spoon and place on greased cookie sheet. 

If you want to top bagels brush with egg wash and then top.  Bake 25-35 minutes or until golden brown on top.


My kids are STILL fighting over these.  My 6 yr old wanted to give one to a friend he is playing with and my other kids are yelling at him.  I have very picky kids so for them to go to this extent really says a lot!

Granola Bars & Fruit Roll Ups!

As I was sitting here earlier with nothing to do....that NEVER happens here.  I always have something to do.  I have 4 kids.  There is always something to do, laundry, pick up after kids, dishes ect.  My oldest daughter has been in California for the past 4 weeks with my Aunt, she will be home next week.  My oldest son left for a week at scout camp yesterday.  So its just me, my 4 and 6 year old at home.  The whole house is clean.  Not dirty laundry, no dishes, no messes to pick up.  What do I do.  I`m not use to sitting around.  While browsing on the internet I found a few new recipes.  So I BAKED!

I found a new recipe for homemade granola.  I actually just took it out of the oven.  The other recipe I found is for fruit roll ups.  I will start those soon.  They have to sit a while so I will post the recipe and results tomorrow.

As for the granola bars here you go!

• 2 1/4 cups rolled oats
• 1/2 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/3 cup bean puree (blend white beans and enough water to form a puree-the consistency should be that of a smoothie-in your blender)
• 5 T. honey
• 3 T. cup packed brown sugar
• 1/2 cup rice krispies
• 1/2 cup toasted shredded coconut, optional
• ½ cup chopped almonds, optional
• 1 cup craisins*
• 1 cup white chocolate chips*

Preheat oven to 325 degrees F . Lightly grease one 9x13 inch pan. In a large mixing bowl combine the oats, flour, baking soda, vanilla, bean puree, honey and brown sugar. Stir in the coconut, rice krispies, craisins, white chocolate chips and nuts.

Lightly press mixture into the prepared pan. Bake at 325 degrees F for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

*You can use any combination of add-ins you would like just make sure it equals 2 cups. Some ideas may be raisins, chocolate chips, etc.

These were so easy to make!  You have to try them.  You can watch a video of Crystal making these here.

I just love Crystal, she always has the most yummy recipes and the most useful tips!

THRIVE Chicken Tortilla Soup

I havent had as much time as I would have liked this summer to blog.  I am hoping that as summer winds down and school begins I will have more time to blog.

Today was yet another busy day and didnt get home until 5:45 and of course my kids were STARVING.  I didnt have much time to make dinner so I thought I would try a new recipe I was given.  It was sooo good and took no time at all to make.  So I had to pass it along. 

Chicken Tortilla Soup

5 c. water
1 c. THRIVE FD chicken
1 1/2 Tbs THRIVE dehydrated onion
1 garlic clove pressed
1/2 c. THRIVE FD corn
2 Tbs. THRIVE tomato powder
2 Tbs. THRIVE FD mixed peppers
1 c. THRIVE instant black beans
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
2 tsp. THRIVE chicken bouillon
salt and pepper to taste
1/2 c. THRIVE FD cheddar cheese
THRIVE sour cream powder
Tortilla chips
FD=Freeze Dried

Combine all ingredients except for the cheese and sour cream, into a pot.  Simmer 15-30 minutes or until the beans are soft.

While soup is simmering soak the cheese in cold water for 10 minutes.  DRAIN WELL!  Mix up some sour cream by adding COLD water with sour cream powder.  Add a little water at a time until the sour cream is the consistency you like. 

Top with cheddar cheese, sour cream and tortilla chips and enjoy!

Two Layer Oreo Cake

I have been finding so many blogs lately that I just LOVE!  I found one the other day and she posted a recipe for the most delish looking cake.  It looks SO good I dont think I will even be trying to make it......well.....

Ok so here is how you make it.

For the cake:

2c Thrive White Flour
2c Thrive White Sugar
3/4c Cocoa Powder
2t Thrive Baking Soda
1t Thrive Baking Powder
1/2t Thrive Salt
3T Thrive Whole Egg Powder
1/2c Applesauce or Oil
3T Thrive Instant Milk
1 1/2c Water
1t Vanilla Extract

Filling and Frosting:

2 8oz Packages Mini Oreo Cookies
3 1lb Tubs Vanilla Frosting (feel free to use homemade)

Preheat your oven to 350 degrees and grease a cake pan. For this cake, I used an 8" pan and made 2 layers. For a 12" cake pan, you'll need to double the recipe. Or you could just double the recipe anyway and make more layers.

In a large bowl combine flour, sugar, cocoa powder, baking powder, salt and whole egg powder. Stir well. In another bowl, combine applesauce, instant milk, water and vanilla. Add the dry ingredients to the wet ingredients in small batches, stirring well between each addition, until all ingredients form a smooth batter. Pour half of the batter into each cake pan and bake at 350 for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes completely before frosting.

While the cakes are baking, make your frosting. Pour 1 whole bag of mini oreo cookies and half of the other bag into a large zip top bag and seal. Use a rolling pin or mallet to smash the cookies into powder. In a medium bowl, combine cookie crumbs with 2 tubs frosting. Mix well and set aside. Do not refrigerate.

 To assemble your cake: Center the first layer on your cake plate. Slide several strips of wax paper or tinfoil under the edges of the cake all the way around - this will keep your cake plate clean while you frost the cake. Apply a one inch layer of vanilla frosting to the top of the cake, then put a layer of mini oreo cookies over the frosting. Gently push the cookies into the frosting. Center the second layer over the filling and frost the whole cake with the cookie crumb frosting. Store at room temperature until ready to serve.

You'll have some cookie crumb frosting left over. Smear it on graham crackers. Trust me.

Thanks Why Just Eat When You Can THRIVE! 

Homemade Hamburger Helper

We love easy around here. And we have all been brain washed into believing those boxed ‘helper’ recipes are as easy as it gets.

With a whopping 110 Calories in the mix alone and a lengthy list of unhealthy ingredients and preservative, there must be a better way!

Making homemade hamburger helper could not be easier!! You make up a basic ‘mix’ and add noodles and meat as you see fit. You could easily layer noodles, mix and spice into mason jars to give as gifts or as a quick meal. With options such as freeze dried meats or TVP, quick ‘helper’ style meals have never been easier!!

Homemade ‘Helper’ Mix

• 1 1/4 tsp. black pepper
• 1 Tbs. garlic powder
• 2 Tbs. dried parsley
• 1/3 cup THRIVE Freeze Dried Onion
• 1 Tbs. THRIVE salt
• 1 2/3 cup THRIVE Powdered milk
• 3 1/2 Tbs. THRIVE beef bouillon

Mix this all up and store in a glass jar or other sealed container.

Use 1/2 cup for each pound of ground meat.

The Nutrition Info for this basic mix comes to about the following: 41 Calories, less than 1g of fat

Basic Preparation:

• 1 pound meat (Thrive Freeze Dried Beef, Thrive Beef TVP, or seasoned browned ground beef)
• 1/2 cup of  ‘helper’ mix (above)
• 1 to 2 cups noodles (elbow macaroni for example)
• 1 1/2 to 3 cups water

Stir in meat, dry mix, then add 2 cups hot water and 2 cups noodles. You can add more or less water and noodles, proportionately, depending on much you need to stretch that pound of beef. Bring to a boil, then turn down to a simmer, cover, and cook until noodles are tender, about 20 minutes.

This Recipe is easily adaptable to what you have on hand and what you are hungry for. Looking for a cheese burger? Add Thrive Cheese Blend or Shredded Cheddar Cheese. Throw in some Bacon TVP for a bacon Cheese burger! With Thrive Freeze Dried vegetables, its easy to add corn, green beans, or other yummy veggies to your helper meal. Just dd them when you add the noodles. Looking for a comfort food: Instead of macaroni, add 2-3 cups very thinly sliced potatoes. Simmer 20-30 minutes until potatoes are tender. Uncover and simmer until liquid has evaporated.

This recipe is easily adapted to your families dietary needs. Use whole grain pasta. Or gluten Free Pasta. Season and adjust the recipe to your needs and taste.

When you do the math this recipe is an incredible money saver!! You could easily take the $2 or so it takes to buy one preboxed ‘helper’ meal and buy enough pasta to make this recipe 2-3 times! The ‘Helper’ Mix cost about $2 to make & makes about 6 servings, so this mix is going to cost you about $.30 per serving!

With this mix you are going to save time. You can easily customize it to what you have. You are going to save shelf space, all those ‘helper’ boxes take quite a bit of room. You are going to save money, preboxed foods are expensive, and you are going to save your family’s health.

Ready to start making your mix? Go to my online store to get the very best in freeze dried and shelf stable foods. Contact me about making the most of your ‘home store’, or book a ‘make a mix’ party and share this and other great mixes with your friends while earning free products!

Thanks Tawny`s Thriving Home!

Pizza Dough

My family has become spoiled!  I make home made pizza once a week.  I know your probably thinking pizza isn't very healthy.  I have made a healthier pizza that my fam LOVES!  I make a whole wheat crust and add veggies for the toppings.  I got this recipe from my fave blog www.everydayfoodstorage.net.  Here is a video showing how to make the dough.  Krystal is making bread sticks but also talks about how to make the dough into pizza.  One thing I do different from Krystal is I don't put butter on my cookie sheet (cut calories) I spray mine with pam instead.  I also don`t let my dough rise.  I just put it in the oven right away.

2 in 1 Pizza Dough & Bread Sticks

2 1/2 C. Medium Hot Water
5 tsp. SAF Instant Yeast*
2 Tbsp. THRIVE Sugar
Let the yeast rise.


Add

3 Tbsp. Oil
1 tsp. THRIVE Salt
6 C. THRIVE Flour (I do 100% whole wheat but you can use any variation of white or wheat flour)

Note:  This recipe will make 2 cookie sheets of pizza or 1 pizza and 1 bread stick.  Or you can 1/2 the recipe and just have 1 bread stick or pizza.  Any of the THRIVE ingredients can be exchanged for other brands.

Toppings:

Cheese, olives, THRIVE mushrooms, THRIVE mixed peppers, THRIVE sausage (FD or TVP), THRIVE ground beef, THRIVE ham & FD pineapple (Hawaiian pizza).  The sky is the limit as far as toppings go.  Several THRIVE ingredients will go perfect for toppings.

Put dough directly onto a pam sprayed cookie sheet or pizza pan.  Spread with your fingers.  No need to flour your counter or dirty your rolling pin!


Before I start making my dough I take a SMALL bowl and add a few Tbs of oil and several crushed/minced garlic cloves and mix it together.  When I take my pizza dough out of the oven to top it I brush on the oil mixture.  Bake 400 deg for about 7-10 minutes (for pizza) 10-12 minutes for bread sticks or until desired browning is accomplished for bread sticks.  Baking the dough prior to topping it for the pizza keeps the dough from being soggy. 

 For pizza take out of oven and top with your fave toppings.  I top ours with cheese, mushrooms, olives, chopped peppers and sometimes broccoli.  Then put it back in the oven just to melt the cheese.

For bread sticks top them how ever you like.  We brush some butter or oil and garlic (like for the pizza) then add some cheese.   Cut into strips and enjoy!

Home Made Bread

I have been asked by several people lately for my bread recipe so I thought I would take the time and just post it here so every one can enjoy it.  It truly is the easiest and most delicious bread ever!  I got this recipe from one fave blogs every day food storage. 

I use this recipe for bread, rolls and cinnamon rolls!  For the cinnamon rolls I use 1/2 wheat flour and 1/2 white flour.  I also add a Tbs of cinnamon to the dough.

EZ Bread

4 Tbs sugar
3 tsp yeast
2 1/4 c. warm water
Let sit until yeast "grows"

Add
4 Tbs powdered milk (NOT instant)
2 tsp salt
3/4 c. potato flakes (NOT beads)
6 c. flour (1 c. wheat flour, 5 c. white flour)



Mix that together.  Then kneed for a few minutes.  Let rise until doubled.  Punch down and form into a big ball.  Cut the ball into 2 smaller balls.  Form into 2 loaves and put in a pam sprayed bread pan.  Cover and let rise.  Bake 350 deg for 18 minutes.  To watch a video on how to make this click here.  You can add whatever mixture of flour that you like.  I add 1 c. of wheat to help the bread not be so light and fluffy.  My kids wont eat wheat bread yet so this is our happy medium right now.  With out the wheat the bread is almost too light and fluffy. 

For rolls spray pam into a casserole dish.  Form rolls to desired size.  Cover and let rise.  Bake 350 deg for 20-22 minutes.  For the rolls you can use any mixture of four you like, we prefer it with 100% white flour.

For cinnamon rolls roll out dough to about 1/4" thick.  Spread butter over the dough and sprinkle with cinnamon and sugar.  I like to add raisins or cinnamon chips.  Roll up and cut into the sizes you want.  Put on to a pam sprayed cookie sheet and let rise.  Bake 350 deg for about 18 minutes.  I do not add icing to ours to cut out calories.  To watch a video showing how to make these by every day food storage click here.  She will give you the recipe for the icing.  

So there you have it.  My super easy, super delicious bread, rolls and cimmanon rolls recipe.  Hopefully your family will like them as much as my family.

Granola Bars

A few days ago my sister who has helped me with the design of my blog sent me a txt asking when I changed my blog.  I had no idea what she was talking about as I had not changed anything on it.  After a minute she realized she was at the wrong blog.  She went to self reliance by Jamie.

I can see how she would get that confused with mine.  We have the same name and I sell Shelf reliance products.  Anyways I asked her to send me the link to the blog so I could take a look.  I was very impressed with what I was seeing.  I looked through her blog and found some yummy sounding recipes and great info.  I love a good food storage/emergency preparedness blog and another I have found.

I am all about making homemade when I can.  I have been trying for about a year now to find a good granola bar recipe.  I have tried several different recipes and they have all tasted good. BUT when I go to cut them into bars they either crumble or fall apart when I pick them up.  My other problem is I compare them to store bought granola bars.  With these I need to remember that the homemade bars are not going to be like the store bought bars.  Anyways Jamie at self reliance by Jamie  about a year ago posted a recipe for granola bars.  They looked and sounded good so I tried her recipe yesterday.  Oh my goodness....I found my granola bar recipe.  Thanks Jamie!  These not only taste good but I was able to cut them into bars and they held up!!!

Granola Bars

4 1/2 c rolled oats (regular, not quick)

1 c flour ( I like to use whole wheat flour)

1 tsp baking soda

1 tsp vanilla

2/3 c butter, melted

1/2 c honey

1/3 c brown sugar, packed

1/2 c mini chocolate chips (raisins, craisins, other dried fruit, whatever you like!)

Combine all ingredients but the chocolate chips (or whatever you are putting in). Mix and then add the chocolate chips in and mix again. Press into a greased pan. Bake at 325 degrees for 18-22 minutes. Enjoy!!

**this is a basic recipe. . . if you like other things, try putting them in and make it your own recipe! Nuts, seeds, coconut, peanut butter. . . the options are endless!**

 

These are NOT my pics, they are Jamie`s.  To see her blog for this recipe click here.

THRIVE Chicken Pot Pie

The other night I made THRIVE chicken pot pie for dinner.  SOOO delish! 

I have posted a link to the youtube video that Kelsey Nixon made.  Unfortunately I couldnt find part 2.  Part 2 just tells how to roll out the dough, placing 1/2 of the dough in the bottom of your pie plate and then covering the top with dough.  In the video she uses fresh chicken.  You can do that or if you forgot to defrost the chicken or dont have any THRIVE freeze dried chicken will work just as well!  I used the FD chicken.

CHICKEN POT PIE

2 c. THRIVE chicken
1 c. THRIVE carrot dices
1 c. THRIVE green peas
1/2 c. THRIVE celery
1/3 c. butter
1/3 c. THRIVE chopped onion
1/3 c. THRIVE white flour
1/2 tsp THRIVE salt
1/2 tsp pepper
1/2 tsp celery seed
1 3/4 c. THRIVE chicken broth (1 3/4 tsp. THRIVE chicken bouillon + 1 3/4 c. water)
2/3 c. THRIVE instant milk rehydrated (4 Tbs instant milk powder + 2/3 c. water)

PIE CRUST (can use store bought crust or make your own)
4 c. THRIVE 6 grain pancake mix
4 Tbs melted butter
1 1/2 c. THRIVE instant milk rehydrated (9 Tbs instant milk powder + 2/3 c. water)

1- preheat oven to 425 deg

2- In sauce pan combine, chicken, carrots, peas and celery.  Cover w/water and boil for 15 minutes.  Remove from heat, drain and set aside.

3- In saucepan over medium heat, cook onions in better until soft.  Stir in flour, salt, pepper and celery seed.  Slowly stir in chicken broth and milk.  Simmer over medium low heat until thick.  Remove from heat and combine with chicken mixture.

FOR PIE CRUST

1- In lg bowl stir 6 grain pancake mix, butter and milk until soft dough forms.  On well floured (use pancake mix in place of flour) surface, work dough and shape into ball.  Knead 5 times.  Divide dough into 4 equal parts.

2- Gently press 1 part of dough parts into bottom of pie plate and up the sides.  Place 1/2 the chicken and sauce mixture in bottom of pie crust.  Roll out 1 dough ball and place over top and seal edges.  Make several small slits in the top to allow steam to escape.  Assemble 2nd pe with remaining ingredients.

3- Bake in preheated oven for 20-25 minutes or until dough is golden brown and filling is bubbling.  cool for 10 minutes before serving.

You can cook both pot pies or freeze one for a later time!

Enjoy!

THRIVE 3 Bean Chili

I have decided that I need to start trying more recipes out of my THRIVE cookbook.  So last night I made the Slow cooked 3 bean chili.  As for the slow cooked part not so much!  I typically don't think about dinner until about 5pm when my kids are complaining that they are starving.  So I used THRIVE instant beans so I didnt have to soak them all day and I just put everything on the stove.  Dinner was done in about 15 minutes!  Cant beat that!

SLOW COOKED 3 BEAN CHILI

1/4 c. THRIVE chopped onion
4 cloves garlic minced
1 TBS chili powder
1 TBS cumin
1/4 c. THRIVE tomato powder
4 tsp. THRIVE chicken bouillon
1 can diced tomatoes
1 c. THRIVE instant black beans
1 c. THRIVE instant kidney beans
1 c. THRIVE instant pinto beans
2 cans diced green chiles
4 c. water (more if needs)
3 c. THRIVE ground beef (I used taco TVP)
2 c. THRIVE shredded cheddar cheese (I used fresh)
1/2 c. THRIVE sour cream, prepared

1- In a crock pot (or lg pot) place onion, garlic, chili powder, cumin, tomato powder, chicken bouillon, canned tomatoes, beans, green chiles, water and ground beef.  Stir to combine.

2- Cover and cook on low setting for 7-8 hrs (or until hot on the stove).  Stire in the cheese until melted.

3- ladle the chili into 6 bowls.  If desired top with sour cream and additional cheese.

This is sooo good and my PICKY son actually liked it!  That speaks wonders if he likes it!

Enjoy!

Chinese fried wheat

Chinese Fried Wheat

Ingredients:

1 c whole wheat or cracked wheat (strain out flour before cooking)
1 ½ c. water
½ tsp. THRIVE salt
3 Tbs. oil
1 beaten egg (1Tbs THRIVE egg powder mixed with 2 Tbs. water)
1/2 c. THRIVE onion (FD or dehydrated)
¼-1/2 c. THRIVE celery
2 Tbs. soy sauce or to taste
3/4 c. THRIVE chicken, bacon or ham

Directions:

Cook wheat. Put in a strainer and drain off all water. Press wheat to remove all moisture possible. Set aside. Heat 1 T. oil in heavy skillet. Slowly add beaten egg, stirring rapidly with fork so egg is light an fluffy. Hydrate onion and chicken in water. Add all ingredients into a pan and heat through. Add soy sauce to taste.

Wheat cinnamon rolls

Here is the recipe for the best cinnamon rolls ever. They are a total food storage recipe made with wheat. These are much healthier than other recipes or store bought. To watch a video on how to make these go to www.everydayfoodstorage.net. She has tons of how to videos. I just love that website! When I make these I do not make the icing. Helps cut calories. Make the wheat bread recipe and then follow with this recipe!

Wheat Cinnamon Rolls

Ingredients:

Wheat bread dough (see wheat bread recipe)

Cinnamon Roll Filling
1 c. packed THRIVE brown sugar
1-2 Tbs. cinnamon
1/3 c. butter
Raisins (opt. soak in vanilla water to help soften them up.) (Sprinkle on to dough after spreading the filling on the dough)

Cream Cheese Frosting
4 oz. (½ a pkg) cream cheese
½ c. butter
2 c. powdered sugar
1 tsp. vanilla

Directions:

Make a batch of wheat bread dough. Let the dough double in size. Form the dough into a nice big ball, like you would for a roll. Roll the dough, starting in the middle of the dough each time, into a rectangle on a floured. The dough should be about ¼” thick.

In the mixer cream together the cinnamon roll filling. After it is creamed together spread it over the dough.

Roll the dough up. Use either dental floss of thread to cut the dough into 1 ½” pieces. Grease a round pan and place the cinnamon rolls about 1” apart so they have room to raise. Cover the cinnamon rolls with a towel and let rise until they have doubled in size. Bake 350° for 20 minutes or until the top is golden brown.

When they are done cooking mix together the frosting and spread it over the cinnamon rolls!!!

Enoy!

Wheat Bread

Here is a recipe for wheat bread. This is another recipe by www.everdayfoodstorage.net You can take this dough and make it into....healthier cinnamon rolls. I will post that recipe next! I dont have a pic of this bread sorry!

Wheat Bread

Ingredients

1 ¼ c. warm water '
1 Tbs. yeast
¼ c. honey or 1/3 c. brown sugar
2 ¾ c. THRIVE wheat flour
¼ c. wheat gluten (opt)
1 tsp. THRIVE salt
2 Tbs. THRIVE dry milk
1 Tbs. butter/margarine/oil
1 Tbs. vinegar (opt)
¼ c. potato FLAKES (opt)

Directions:
Sprinkle the yeast & sugar over the water & let it set for a few minutes. Mix all ingredients in order listed in a mixing bowl with dough hook 12-15 minutes. Let the dough rise until it is doubled, 1-1 ½ hours. Punch the dough down. Shape into a ball & roll it out on a floured counter into a rectangle no wider than you bread pan. Don’t roll it out real thin. Roll it up like a cinnamon roll. Pinch the seams together. Grease your pans & put the dough in the pan. Let rise until it has doubled. Bake 375° 20-30 minutes. If you have a glass pan cook at 350°.

FYI:
For the optional items, these are optional but make all the difference. If you cant add all of them add what you can. They help make this bread less dense. This truly tastes like store bought only better.

Enjoy!

EZ bread/rolls

The last few months I have started making my own bread which saves tons of money for my family. I have even come to enjoy making bread and it tastes so much better than store bought bread. My fave bread recipe is from http://www.everydayfoodstorage.net It is called EZ bread. The name describes it exactly. EZ. It is so easy to make and is delish!! I always make a double batch. This bread is very light and fluffy so in a double batch I ALWAYS add 1 or 2 cups of wheat flour to help make it a little denser and well healthier. This is kid tested and approved. My 6 yr old told me I cant buy store bought bread anymore. If thats not kid approved I dont know what is. I have changed this to mostly THRIVE ingredients!

EZ White Bread/Rolls


Ingredients:

1 1/8 c. warm water
2 tsp yeast
2 Tbs THRIVE sugar
Let rise together in bowl

Add in the following order:
3 c. THRIVE flour
1 tsp. THRIVE salt
2 Tbs. THRIVE milk powder
1 ½ Tbs butter ( havent tried THRIVE butter powder yet)
¼ c. potato flakes

Directions:

Knead bread. Butter bowl and top of dough. I spray my bowl with Pam instead of the butter and it does the same job. Let rise till doubled. If making rolls form them now. Cover and let rise. Roll out like cinnamon rolls. Roll up and karate chop the ends so they look nice and smooth. Place in pam sprayed bread pans. Let rise. Bake 350 deg for 18 minutes. When done immediately butter tops of rolls and bread.

We have a snow day today so I will be adding different food storage recipes through out the day!

Enjoy!