Posts Tagged ‘recipes’

Hubby’s birthday is tomorrow, so I thought I’d make him something extra special.  We all love this 7 Layer Mexican Dip – it’s easy to make and has a beautiful presentation.  I hope you enjoy it as well!

  • 1 large can bean dip (or 1 can refried beans)
  • 3 avocados, mashed & seasoned w/lemon juice, garlic salt, & Cavender’s Seasoning (or use a container of guacamole dip)
  • Mix together:
    8oz sour cream
    1 cup mayonnaise (I use Miracle Whip)
    1 package taco seasoning
  • 1 large bunch green onions, chopped fine
  • 2 medium tomatoes, chopped & seeded (or use cherry tomatoes – halved)
  • 1 can chopped ripe olives, drained
  • 6 oz cheddar or colby cheese, grated

On a large platter or shallow dish, spread in layers, in order given, starting with bean dip/refried beans.

Allow to sit for several hours or overnight before serving to allow flavors to blend. Serve with tortilla chips.

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I make a BIG batch of this and either can or freeze it.  It’s wooooonderful!  We eat it in enchiladas, over tacos, burritos, etc.  The smell as it’s cooking is simply divine.    🙂

Very easy to make!

2 tablespoons olive oil
1 small onion, chopped
1/2 teaspoon dried oregano
2-3 teaspoons chili powder
1/2 teaspoon dried basil
1-2 teaspoons ground cumin
1 heaping tablespoon minced garlic (love garlic!)
1 – 8oz can tomato sauce
1 cup water
1/2 teaspoon salt
1/2 teaspoon pepper

Saute onions in oil, add spices and garlic and cook for a couple of minutes. Add other ingredients and simmer on low for at least 30-45 minutes. Stir occasionally to make sure it doesn’t stick. Adjust seasonings to your taste. If you like really hot food, you could add red pepper flakes to this too. (I like a little spice, but not heat!)

I process this in my blender after it cools (kiddo doesn’t like onions), and the consistency is excellent.

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1 – recipe of my enchilada sauce
1 can cream of chicken soup
1 – 8oz container sour cream

Mix this well. Reserve about 2 cups for sauce – set aside. To the remaining mixture, add:

2 cups cooked, cubed chicken breast
1 cup shredded cheese (we like cheddar best) (you’ll need 2 cups of cheese total – see below)

Mix well. Spoon about 1/4 cup of mixture into 12 flour tortillas. Roll tortillas and place seam side down into a 9×13 pan. (Preheat oven to 350 degrees.)

To the reserved mixture, add 1/4 cup milk for sauce. Stir until smooth. Spoon sauce over the top of the enchiladas. Top with 1 cup shredded cheddar cheese. Cover pan with foil and bake for 30-35 minutes until hot and bubbly.

Makes 12 enchiladas. YUM! 😀

(Please note – this is an original recipe by me, and may not be posted elsewhere or sold in a collection. Copyrighted by me, 2008 to current.)

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I have learned the hard way to print off any information I find on websites that are particularly useful (especially the lesser-known ones), because I’ve gone back later and the sites have been pulled.  I don’t know if it is due to people being unable to pay for their ISP service or what, but I HIGHLY recommend you print off anything you want to use for later on.  For myself, I started a folder and am trying to keep everything printed in one place so I can find it.


There is a ton of useful survival information on www.survivalblog.com .  It has a search feature, and also a category list on the right hand side of the page (scroll down).  Site is updated *daily*.

For meal ideas, visit www.allrecipes.com .  I have used this site for literally years, and it has helped me accumulate some great new recipes.  Read the reviews on each one you’re considering – the member tips are a HUGE bonus!

How to build a cabin for less than $4000 (we may all be doing this before it’s over with!):  http://www.motherearthnews.com/Do-It-Yourself/2006-06-01/Build-this-Cozy-Cabin.aspx

Reduce household debt:  www.daveramsey.com

Also, I’ve posted these before, but they are extremely useful sites:



(Update 11/18/08 – I removed Internet-Grocer from the list.  I’ve had an order with them since July and it’s now almost Thanksgiving and it has never arrived.  I cannot get them to answer email, even to give an update with “I don’t know when it will ship”.  Therefore, I no longer recommend using them.)


I’ll add more links to this as time allows.


Books with practical information or just a very good read (check Ebay or Amazon.com for copies).

If you can only buy one book, then the best bang for your buck is Back to Basics: A Complete Guide to Traditional Skills, Third Edition. There is literally tons of information in this book, and it far surpasses any other I’ve read for practical, useful advice.

Patriots:  Surviving the Coming Collapse by James Wesley Rawles (this is a work of fiction, but is more like a “how to” book – excellent!)

Alas, Babylon by Pat Frank – I read this in High School, and it still stands out as one of the best books I’ve read

Root Cellaring: Natural Cold Storage of Fruits & Vegetables – tells you how to build a root cellar and use it

Gardening When It Counts: Growing Food in Hard Times (Mother Earth News Wiser Living Series) – if you want to know how to garden, this is THE book to buy.  This is what your grandfather should have taught you about gardening!  Excellent no-nonsense book.

Edible Wild Plants: A North American Field Guide

SAS Survival Handbook: How to Survive in the Wild, in Any Climate, on Land or at Sea

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Crockpot Saucy Scalloped Potatoes

4 cups thin sliced potatoes
1 can cream of mushroom soup
12oz can Pet milk (evaporated milk)
lg onion, sliced (I use onion powder since kiddo doesn’t like onions 😛 )
2 TBSP butter
1/2 tsp salt
1/4 tsp pepper

Spray crockpot with non-stick spray. Combine potatoes with other ingredients and mix well – pour into crockpot. For thicker sauce, sprinkle 2 TBSP flour in between potato layers. Cook on high for one hour, then reduce to low for 4 to 5 hours until potatoes are tender.

For a one dish meal, add 1 1/2 cups chopped ham to the mixture. I also top with shredded cheddar cheese a few minutes before serving. WONDERFUL and very easy!!

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I started doing this to save a few dollars on milk. In our neck of the woods, milk is over $4 a gallon which is ridiculous. I am buying powdered instant milk and mixing it with a gallon of whole milk to make two gallons. It saves almost $2/gallon, and it lasts longer too. Kiddo actually likes this better than regular 2% (which we were normally buying. Hubby drinks skim (what a trooper!), so I just mix up the powdered for him).

I use an extra empty jug for this. Mix a gallon pitcher of instant milk (I use 5 1/3 cups dry milk and fill the pitcher the rest of the way with water – stir very well). Pour half of the whole milk into the empty jug, and then fill both jugs the rest of the way up with the mixed instant. If it doesn’t fill to the top, I use water. Put the caps on and shake it really well. Let it sit in the fridge for at least 4 hours (overnight is better) before drinking. I am even cooking with the stuff and can’t tell a difference.

Hope this saves someone a few dollars on their grocery bill! 🙂

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