Honey oat whole wheat bread -- dairy-free and egg-free with oil-free option

5 1/3 cups of very warm water

1/4 cup yeast

1/4 cup ground flax seed

2 Tbsp. chia seeds

1 1/3 cups rolled oats (quick is fine too) - you can add another 1 cup to 1 1/3 cup oats if you subtract that amount from the total whole wheat flour

1/4 to 3/4 cup oil (we like coconut oil) OR 1/4 to 3/4 cup of applesauce

1 1/3 cups granulated sugar OR 1 cup honey (we use raw honey)

4 tsp. salt 

3/4 cup gluten (spoon loosely into measuring cup and level off with straight edge of knife)

12 cups whole wheat flour 

1.  In a heavy-duty mixer, add warm water, yeast, ground flax seed, chia seeds, and rolled oats.   

2.  Add oil (or applesauce), sugar (or honey) and salt and mix on low just a swish or two around.  Let this mixture sit for 5-8 minutes so the yeast can activate. (honestly I usually forget to wait and haven't had a problem- but if your kitchen is cold, you may want to give it this time)

3.  Add 3/4 cup gluten and while the mixer is going on low-medium, add 6 of the cups of whole wheat flour.  Don't scoop it.  Use another scoop to lightly fill the measuring cup.  Level it off with back of knife.

4.  Let knead for 8 minutes on medium.

5.  Add the remaining 6 cups of flour one cup at a time.  You may need to increase the speed to be able to handle it all.  Knead for another 8 minutes.  

6.  Remove dough.  Divide in 4 equal portions.  Shape into loaves and place in 4 greased loaf pans.

7.  Cover and let rise 1 hour minus oven preheating time.  I rise 30-50 minutes, turn on oven, and 10 minutes later it's perfect to go in.  

8.  Bake 30-35 minutes at 350°F.

9.  Thump the bottom of the baked loaf to see if it's done.  It should have a hollow sound.  Butter the tops of loaves if desired.  

10.  Let cool 1-2 hours before slicing.  Hahahaha!  Yeah right.  

But seriously, if you do wait the cooling time, the rest of the loaf that is cut and you don't eat immediately, won't dry out.  

Annnnd if you're like us, a whole loaf will be gone in no time.  

These loaves freeze well.  Make sure they're fully cooled before freezing.  :) 

 

tbsp = tablespoon    tsp = teaspoon 

high-altitude usually rises faster so keep an eye on it

high-altitude bake at 375°F

 

Honey oat whole wheat -- single loaf recipe

1 1/3 cups of very warm water (110° Fahrenheit)

1 tbsp yeast

1 tbsp ground flax seed

1 1/2 tsp chia seeds

1/3 cup rolled oats (quick is fine too) - you can add another 1/3 cup oats if you subtract 1/3 cup from the total whole wheat flour

1 to 3 tbsp oil (we like coconut oil) OR 1 to 3 tbsp of applesauce

1/3 cup granulated sugar OR 1/4 cup honey (we use raw honey)

1 tsp salt 

3 tbsp gluten

3 cups whole wheat flour 

1.  In a mixing bowl, add very warm water (110°F), yeast, ground flax seed, chia seeds, and rolled oats.

2.  Add oil (or applesauce), sugar (or honey) and salt and give just a swish or two around with a wooden spoon.  Let this mixture sit for 5-8 minutes so the yeast can activate.  (honestly I usually forget to wait and haven't had a problem- but if your kitchen is cold, you may want to give it this time)

3.  Add 3 tbsp gluten and while the mixer is going on low-medium, add 1 1/2 cups of whole wheat flour.  Don't scoop it.  Use another scoop to lightly fill the measuring cup.  Level it off with straight edge of knife.

4.  Beat with mixer (or wooden spoon) for 7-8 minutes.

5.  With a wooden spoon, beat in the remaining 1 1/2 cups of flour one-half cup at a time.  

6. Turn out dough onto floured surface and knead for 8 minutes by hand.

7.  Shape into loaf and place in a well-greased loaf pan.

8.  Cover and let rise 1 hour minus oven preheating time.  I rise 30-50 minutes, turn on the oven, and 10 minutes later it's perfect to go in.

9.  Bake 30-35 minutes at 350°F. 

10.  Thump the bottom of the baked loaf to see if it's done.  It should have a hollow sound.  Butter the top of loaf if desired.  

11.  Let cool 1-2 hours before slicing.  

UPDATE:  If you have a bread machine, I highly recommend using it to knead your bread and do its first rise.

Just dump all the ingredients in and press dough setting.

When it is done, form into loaf-shape and put in greased pan.  Let rise 30 minutes covered.  Bake 30-35 minutes at 350°F.

Cool on cooling rack out of pan.

 

tbsp = tablespoon    tsp = teaspoon 

high-altitude usually rises faster so keep an eye on it

high-altitude bake at 375°F

 

It turns out, it's not in my head. - I need a doctor that will validate my concerns.

 Thursday - April 28- After 5 days of fainting, I saw my doctor, we’ll call Dr. M, because I wanted a cardiologist referral to see if I could get tilt table testing to see if I have POTS and possibly EDS.

Dr. M went over my history with me and decided that it was stress causing me to faint and told me to see a therapist.

HOWEVER, he did put in the cardiologist referral- and along with it, he ordered labs as the cardiologist would probably want to see them.  So thank you for that, Dr. M.

After crying about that appointment, I called my insurance company and switched my doctor to one my friends recommended, Dr. O.

I tried making an appointment with a therapist- because maybe Dr. M was right.  And even if he wasn’t, everyone can benefit from therapy, right?

But everyone was booked and I couldn’t be seen for a few months.   

If you're thinking you'll need a therapist in 3 months, get it scheduled now.

I cried Friday and Saturday as I tried to convince myself it was stress like Dr. M said, and maybe I needed to just put on my big girl panties and handle life and all its stressors.

I read and re-read Dr. M’s appointment summary fearful the next doctor would read them and believe him without considering something else could be going on.

I also noticed he put on the referral, “Syncope & collapse (likely stress related).”

Tuesday - May 3- After finally getting registered with a certain lab Dr. M wanted me to use, I got in for those labs.  I had been fasting since finishing dinner the night before — at that doctor’s recommendation.

It had been 14 hours of fasting at this point.

I felt faint and said to Dan, “If I faint, just keep going (with the blood draws)."  I wanted them to have consent.  AND I didn’t want to have to fast again considering how I was feeling.

Then I fainted.  

The phlebotomist stopped the blood draw abruptly and said she had enough to work with.

They called for an RN to come down and assess me.

When it was determined I was stable enough to go out in a wheel chair (that I came in on), they let me leave.

That day I pondered on how pale I looked according to everyone.

I thought about the poor circulation feeling I had in my upper body.  I could only handle going up the stairs once in a day and it was almost guaranteed I’d faint on the way up.

I messaged my daughter, Gabi, and asked her a little about how she feels when her iron is low.

I determined that I should get over-the-counter iron and take a pill a day until I would get my labs back.  So I ordered it with my grocery pickup order for Wednesday.

I scheduled my lab follow up appointment for Monday, May 9th, to discuss any next steps if necessary.

I took an iron Wednesday, took one Thursday, and took one Friday.

Friday is when my new doctor’s nurse called and said, “Dr. O would like to see you today to go over labs.”

Dr. O squeezed me in for an afternoon appointment because my labs were concerning enough to be discussed in person and couldn’t wait until Monday.

My CBC test (complete blood count) revealed very low numbers.  

“Hemoglobin is 7.5 and should be between 12-16,” she said.

We discussed possibilities for what might be going on.

While sitting in that appointment, I almost fainted twice, and then was reclined to lay down, and almost threw up once.

So she sent me to the ER.

To be continued....

Biscuits Supreme- cheap, easy, delicious

I have been baking the following biscuits since middle school.  They are SO good and so cheap to make yourself.  Don't overbake, as with any biscuit recipe, or they'll be dry and crumbly.

Bun is the expert at this recipe.  I wouldn't be surprised if he has it memorized.  He whips them up to make biscuits and gravy for the whole family.   Yum!

Biscuits Supreme

Preparation time:  8 minutes
Baking time:  10 to 12 minutes
Makes:  16 medium-sized biscuits

2 cups sifted all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons sugar
1/2 cup shortening or lard
2/3 cup milk

1.  Preheat oven to 450 degrees Fahrenheit.  (high-altitude 475 degrees).
2.  Sift together flour, baking powder, salt, cream of tartar, and sugar; cut in shortening until mixture resembles coarse crumbs.
3.  Add milk all at once; stir only until dough follows fork around bowl.
4.  Turn out on lightly floured board; knead gently 1/2 minute.  Seriously-- only 30 seconds.
5.  Pat or roll 1/2-inch thick.  Cut with biscuit cutter.
6.  Bake on an ungreased cookie sheet 10 to 12 minutes, or until golden on top.

VARIATIONS:  (1) Add 1 cup grated cheese to dry ingredients before adding milk.  (2) Use buttermilk instead of milk and use less salt.

Addictive Vanilla Popcorn

I've never met anyone that doesn't like vanilla popcorn.  But if you quadruple the vanilla from 1/2 tsp. to 2 tsp. then you're in trouble unless you made a truckload.  Today I also discovered it gives it just a little extra to add cinnamon extract and increases the appeal even more.

You will need:

15-20 cups air-popped popcorn with unpopped kernels removed (seriously don't want to break your teeth on this when you're munching through your delicious treat)

• 1/2 cup butter 
• 1 cup sugar
• 1/4 cup light corn syrup
• 1/4 tsp. baking soda
• 2 tsp. vanilla extract
• 1 tsp. cinnamon extract optional

1.  In a 2-quart saucepan, cook butter, sugar, and light corn syrup over medium heat until bubbly.  Once it starts to get bubbly, cook for 3 minutes stirring constantly.

2.  Remove saucepan from heat and stir in baking soda, vanilla, and cinnamon extract.

3.  Pour over air-popped popcorn and stir well to coat.

4.  Spread over wax paper to cool or form into popcorn balls when cool enough to handle.

Grandma’s Ranch Style Dressing Mix

If you have a sensitivity to preservatives or just like to save money making your own mixes, you'll enjoy this dressing mix.  We use it in Instant Pot recipes, crockpot recipes, or even mix it with Greek yogurt and use as salad dressing.  

Grandma’s Ranch Style Dressing Mix

2 tsp. garlic powder

8 tsp. onion powder

4 tsp. dried basil leaves

4 tsp. dried parsley leaves

1/2 tsp. pepper

4 tsp. salt

Mix and store.  Use a scant 2 T. in a recipe in place of 1 packet ranch dressing mix.  

If you use this, let us know how you liked it!

Chicken Bacon Cream Cheese Wreath

If you've made one crescent roll wreath, you can make them all.  They're very simple and the variations are endless.  They make great party foods. 

I honestly can't tell the difference between the well-known brand of crescent rolls and store-brand.  So buy whichever brand is cheapest. 

You can fry up bacon and crumble it, or if you're like me, you can buy a big ole' bag of Bacon Crumbles from Costco and keep it on hand in your freezer for recipes like this one. 

I'll try to make this again soon and take more pictures to add to this post. 

Chicken Bacon Cream Cheese Wreath
12 servings

2 - 8 oz. packages crescent rolls
8 oz. cream cheese - softened at room temperature
2 1/2 cups cooked chopped chicken
1/2 cup bacon crumbles
1/2 cup shredded cheddar
1/8 tsp. garlic
2 tsp. dill weed
2 tbsp. dried minced onion

1.  Preheat oven to 375º F.

2.  Unroll both cans of dough; separate into 16 triangles.  On ungreased cookie sheet or pizza stone (or pizza pan like I used today), arrange triangles in a ring so shorts sides of triangles form a 5-inch circle in center.  Dough will overlap.  Dough ring should look like the sun. 

3.  Mix remaining ingredients together in a bowl.

4.  Spoon chicken bacon cream cheese mixture on the half of each triangle closest to center of ring. 

5.  Fold crescent roll points over filling and tuck under wide ends (on the inside of the 5-inch circle). 

6.  Bake for 18-24 minutes or until golden brown.

Grandma's Corn Chowder served with Love

I am fortunate to be born into a family with a mom that cooks and bakes better than ANYONE I know.

She taught us how to bake and cook and some of us were quite resistant to learning... until it came time to feed our own families. 😆

But this recipe came from my Grandma— my dad’s mom. I don’t know what it is exactly about it, maybe the memories, maybe that it was always served with Grandma’s love, but we are big fans of Grandma’s Corn Chowder.

I loved it so much that I assumed it was a difficult dish to make and didn’t even attempt it until I was pregnant with my first child at 24 years old.

So every time I make it, which is usually only in the cold months, I tell my children how Grandma showed her love through feeding people. She fed her grandchildren. She fed the missionaries. She fed you even if you stopped by for a quick visit.

I know she’s in heaven smiling down when I pass on what she taught me through her example.

Grandma's Corn Chowder 

Serves 6 to 8.
Preparation and cooking time:  40 minutes

One 12-ounce can Spam, diced
6 to 8 slices of bacon, diced
3 medium-sized potatoes, diced
1 medium-sized onion, diced
6 cups water
One 15-ounce can whole kernel corn
One 15-ounce cream-style corn
One 10 3/4 ounce can cream of mushroom soup
Mashed potato flakes (optional)
One 13-ounce can evaporated milk
Salt and Pepper to taste

1.  Fry bacon until pieces are crisp; drain fat from bacon.  Place bacon on paper towels to continue draining fat until ready to use.  

2.  Sauté Spam as desired; set aside.  

3.  Cook potatoes and onion in water until potatoes are tender and onions are transparent.  

4.  Add undrained corn, cream-style corn, and cream of mushroom soup to potatoes; bring to a boil.  Add mashed potato flakes if you want your soup thicker, a little at a time.  

5.  Stir in evaporated milk; heat through.  Stir in Spam.  Salt and pepper to taste.  

6.  Top with bacon.  Serve at once.  


I have made this with ham.  I've also used store-brand "Spam."  I've also done it with steamed corn leftover and not used cream corn.  Lots of ways to vary this recipe.  Be sure to serve it with love, like Grandma.  

Cheesy Chicken Potato Casserole

frozen cubed potatoes

 I added chopped cauliflower in with the cubed potatoes to give my family a little more vegetables with dinner.  If you do this, chop the cauliflower smaller than the potatoes as it takes longer to soften.

 Stir the potatoes into the chicken, onion, cheese, seasonings, Greek yogurt (or sour cream), and cream soup mixture that's been warmed on the stove.

 Divide into greased pans.

Top with more cheese.

Bake for 30-40 minutes at 375 degrees Fahrenheit.

 

 If you have an aluminum pan, you might want to poke your finger in the middle of the casserole to be sure it's heated through. 

Feed your hungry tribe! 

Cheesy Chicken Potato Casserole

• 2 lbs. frozen cubed hashbrowns
• 1 pint plain Greek yogurt or sour cream 
• 1 can cream of chicken soup (or mushroom or celery)
• 1 small onion finely chopped (or 1/4 cup dried minced onion)
• 1 cup grated cheddar cheese plus 1/2 cup to sprinkle on top if desired
• 1 can 12.5 ounce chicken including the water/broth
• 2 cloves of minced garlic or 1/4 tsp. garlic powder 
• 1/4 tsp. celery seed

Preheat oven to 375 degrees Fahrenheit.  Grease a 9x13 pan.

In a 3 qt. saucepan on medium heat, warm together everything EXCEPT the cheese and potatoes.  Combine sauce mixture with potatoes and cheese.  Pour into 9x13 pan.  Sprinkle with additional 1/2 cup cheese if desired.

Bake for 30-40 minutes.  Let cool 5 minutes before serving.

This makes one 9x13 pan.  If you have a mega-sized family like us, you might want to double the recipe and make 2 9x13 pans.  Even if you don't have a large family, it's always nice to have easy yummy leftovers. 

After 12 years, the Mommy Store continues!

I started a Mommy Store when I only had 3 kids and now it's still going strong with 8.  You can type in Mommy Store in the search bar of my blog and you'll see past posts about it. 

It was started as a motivation to behave.  We didn't know at the time that my oldest, Pookie, has Aspergers (High-Functioning Autism).  We were on the lookout for a disclipine system that he would respond to.

They get rewarded for good behavior with tokens or tickets or money that they can then use to buy treats and whatnot at The Mommy Store.  We currently use money. 

For about a year, The Mommy Store reward system had been converted into a tool to teach money to the little kids.  We weren't consistently using it anymore as a way of discipline, but we weren't ready for it to go away.  Everyone still enjoyed it. 

Every couple of months or so, all the children would get a dollar in play money. They got to shop from The Mommy Store for the sole purpose of figuring out what's a good deal, how many things they can buy, that money isn't limitless, etc.

These regular attempts at teaching money management seemed to help as I see some of them carefully save every penny.  Of course, I also still see some eager to spend every single coin they have as if it's burning a hole in their pocket.

I realized that my kids could still learn about money without me just handing money over to them.  So we went back to our original reason for having the store.  

 For a while I did away with it when my kids were not willing to do things to help unless something was in it for them.  If this kind of behavior increases, I don't let them visit the store for a while.  It's a delicate balance between handing over rewards for good behavior and letting them understand the heavenly rewards for obedience and service.  
 
We are back to using it again to encourage good behavior.  Sometimes, no one wants to help with particularly heinous jobs, and I say, "Whoever helps with X will be rewarded with Mommy Money."  That usually does the trick and I get volunteers.

 Our card table was our wrapping station at Christmas time except when I set up the store on it.

Some friends have asked me, "Why does a teenager have interest in The Mommy Store?"  

I asked Gabbers, 15 1/2, a few questions.

Me:  How do you earn money for The Mommy Store?

G:  When we do an extra chore or do something really nicely without complaint, we get Mommy Store money.   

Me:  Why would a teenager want to shop at The Mommy Store?

G:  It's cool to see what options there are.  It's always fun to see if there's new stuff and neat when you see things that you didn't know was there.  I like it because it's an easy way to earn money and you don't have to wait for an allowance and wait to go to The Dollar Tree or something.  

Me:  How often do we have The Mommy Store?

G:  It's always on a Friday but not every week.  It's about every 2-3 weeks.  

Me:  Do you like going to The Mommy Store?  

G:  Yeah, why wouldn't I??  There are treats, stickers, pencils, fun stuff!

whistles I bought for the store

The rules:  Go above and beyond helping out and you get Mommy Money.  The store is sometimes every Friday, but more often it's every other Friday.  I keep track on my phone how much Mommy Money they have.  They can ask me at any time how much their balance it.  

They use that money to shop when I open the store.  Sometimes they choose not to use it all.  A couple kids like to keep a positive balance in their account-- even if it's 5 cents.    

They can never lose what's in their mommy store money account.  We do not discipline bad behavior that way.  However, sometimes we wait to have the Mommy Store until morale improves.  

They may spend their own money (in addition to what they've earned specifically for the store) but they must get back in line to spend it.  This allows everyone a chance to shop before one person buys out everything.  

  This pic was from last Christmastime.  They were eager to buy tiny ornaments and Christmas lights to decorate their rooms.

I don't see The Mommy Store going away anytime soon. We all like it too much. 

 Sometimes it's hard to decide when there are sooooo many goodies.

 Our most recent line at The Mommy Store just a few days ago.

Resurrection Rolls - a simple Easter lesson and treat

I'm making these tonight with my Activity Girls (8-11 year olds) at church.  We made them in homeschool today so I could time how long it takes.  Everyone 6-17 years enjoyed making (and eating) them. 

 The butter represents the oils of embalming.  

The cinnamon and sugar represent the spices used to anoint the body. 

 All wrapped up in the crescent roll dough and ready to go in the oven (the tomb).

 Tater felt the need to roll his after pinching the dough closed.  Maybe that's why his didn't split open.

 Some were not sealed well and the marshmallow leaked out.  

This is our first pan.  We did two pans.

 This one was perfectly sealed!

 The tomb is empty!

Another perfect one!

• 1 tube refrigerated crescent rolls (8 count)
• 8 large marshmallows
• 1/4 cup melted butter
• 1- 1 1/2 tbsp. cinnamon
• 2 tbsp. sugar
• paper cupcake liners

1. Preheat oven to 350 degrees. 
2. Combine cinnamon and sugar in a small bowl.
3. Separate crescent rolls into triangles and give each person one. The crescent roll represents the cloth that Jesus was wrapped in after he died.
4. Give each person a large marshmallow. The marshmallow represents Jesus’ body. 
5. Have each person dip their marshmallow into the melted butter. The melted butter represents the oils of embalming. 
6. Then dip the buttered the marshmallow into the cinnamon sugar. The cinnamon sugar represents the spices used to anoint the body. 
7. Wrap the coated marshmallow tightly into the crescent roll. Pinch the sides to make a good seal.  Don’t roll up like a regular crescent roll.  This represents the wrapping of Jesus’ body after death.
8. When they're done forming their roll, place inside a paper cupcake liner and on a jelly roll pan (a baking sheet with edges).  
9. Bake for 10-12 minutes.  The oven represents the tomb Jesus was buried in. 
10. When the rolls have cooled slightly, everyone can open their rolls (cloth) and discover that Jesus is no longer there, for HE IS RISEN!

Pizzas, Planets, and Learning

 We're focusing on 13 and 15 today in homeschool with Biscuit.  Biscuit regular switches these two numbers when counting.  I'm not sure if it's because she can't pronounce 13 very clearly.  

So I set out to make sure she understood how much each was-- even if she can't say thirteen clearly.

 

First I ordered one 15 button pepperoni pizza.

Then I ordered a 13 button pepperoni pizza.  

(She decided it needed extra sauce.  😬)

Then she was showing signs of hangriness.

So we made Planet 15 and found 15 aliens to live on it.

 

And then she promptly abducted them.  

There were many giggles during math this morning.  This girl finds much joy in hands-on and sensory learning.  I find much joy in her finding much joy in learning.  

A favorite snack to keep our family regular without meds

Homemade air-popped popcorn is a great way to stay regular without costly or nasty tasting medicines.  

This is our favorite recipe.

1/2 cup unpopped kernels, popped = approx. 12-14 cups popcorn

1/4-1/3 cup unflavored coconut oil, melted

1/2 tsp. salt

1/4 tsp. garlic powder

2-3 tbsp. nutritional yeast 

Pour the melted oil onto the popped popcorn.  Sprinkle the salt, garlic powder, and nutritional yeast over the popcorn.  Stir & serve!