Vermiculite Supplier

Thanks to Wayne and Cherie for finding a good supplier of Vermiculite for all of our square foot gardeners. Craig and I picked up some large bags (4 cu. ft.)recently and the supplier said he gets it in every Spring and usually has some until June. The supplier is: mgmcarolina@earthlink.net you can also call them at 704-618-1413 Prices are $20 each bag, or 3/$50, or 5 or more/$15.00 each (tax included) Location: Indian Trail

Homemade Ranch Dressing, Italian Dressing and Taco Seasoning Mixes

After seeing this on Deal to Meals I knew I needed to pass these recipes on to all of you!

Dry Mix Recipes

Harris Teeter Super Doubles

Super Doubles at Harris Teeter this week. Starting Wednesday January 5th running through Tuesday January 11th. You can find a great list of the good deals at www.SouthernSavers.com

Good Luck!

Tucker Shredded Beef Tacos & Peanut Butter Hot Fudge Pudding Cake

Tucker Family Shredded Beef Tacos

Cook meat the day before you would like to eat the tacos.

3 lb. chuck roast

1/4 cup vinegar

1 Tbsp. sugar
Onion Powder
Pepper
Garlic Salt
Corn Tortillas
Toppings

Coat roast with onion powder and pepper, add sugar and vinegar. Cook on low in crock-pot for 10-12 hours, or until meat is easily shredded. Put shredded beef and juices from the crock-pot into a ziploc bag and refrigerate overnight.

When you are ready to make them place meat in skillet to reheat and add onion powder, pepper, and garlic salt to taste.

Fry corn tortillas in vegetable oil approximately 10-15 sec per side. These are yummy!!!

Toppings:

tomato- diced with salt and a little white vinegar

avocado

cheese

sour cream


Peanut Butter Hot Fudge Pudding Cake
from MelsKitchenCafe.com

*Serves 6

Cake:
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
½ cup sugar
1 ½ teaspoons baking powder
1/8 teaspoon salt
½ cup milk
2 tablespoons canola oil
1 tablespoon vanilla extract
½ cup smooth or chunky peanut butter
½ cup semisweet chocolate chips

Topping:
3 tablespoons unsweetened cocoa powder
¾ cup sugar
1 ½ cups boiling water

Vanilla ice cream for serving

Coat a medium round or oval slow cooker with nonstick cooking spray.

In a medium size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter. The batter will be thick. Stir in the chocolate chips. Spread evenly in the crockpot.

To make the topping, in another medium-size bowl, combine the cocoa, and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; DO NOT STIR. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 ½ hours.

Turn off the cooker and let it stand, covered for 30 minutes before serving.

Serve with vanilla ice cream.

Calendar of Events for September-January

Last meeting, we discussed the classes that we want to have for the next coming months. Here is the list of what we decided:

September:

1. Set-up Blog (mini-class for those who are unfamiliar with posting)

2.Bring Provident Living Folders to share ideas

3.Week-by-Week and 30 day meals-Sister DiMambro

October:

1.Tie quilt-Sister McKaskey

2. 72 hour kit display

3. Pictures of Food Storage

November:

1. Bread(4 ways)

2. Soup Sharing

December:

1. Holiday Recipe Gift Exchange

2. Cookie Exchange (bring 2-3 dz. cookies to share)

January:

1. Crock-pot Cooking-Sister Butcher

Double Chocolate Mud Bars (Yummy Gooey Bars)

15 Min prep, 35 min baking.

Makes 36 bars

1/2 cup (1 stick) butter or margarine
1 cup granulated sugar
2 large eggs, separated
1 1/2 cups flour
1 t. baking powder
1/2 t salt
1 cup chopped walnuts (I omit the nuts)
1/2 cup semisweet chocolate chips (I increase to 1 cup)
1 cup mini marshmallows
1 cup firmly packed brown sugar

1. Preheat oven to 350. Grease 13x9 pan.
2. Beat together butter and sugar until light and fluffy. Beat in egg yolks, one at a time.
3. Mix together flour, baking powder, and salt. Fold into butter mixture.
4. Press into prepared pan. Pack down firmly. Sprinkle nuts, chips, and marshmallows over the top. (Add more if it looks too sparse.)
5. Beat egg whites at high speed until stiff peaks form. Fold in brown sugar. Spread over mixture in pan.
6. Bake for 35 min.
7. Devour

Jell-O Rainbow Ribbon

Prep Time: 3 hours, Chill time: 4 hours or overnight
5 small packages of jell-o, any flavor
6 1/4 cups boiling water
1 cup sour cream, plain yogurt, or vanilla ice cream

1. Dissolve 1 pkg Jell-o in 1 1/4 cups boiling water.
2. pour 3/4 cup of the jell-o into jell-o mold. Chill about 15 minutes (or put into the freezer to chill faster.)
3. Chill remaining jell-o in a bowl until slightly thickened; blend in 3 TBSP of the sour cream. Spoon over jell-o in mold. Chill about 20 min.
4. Repeat with remaining flavors.
5. I let each flavor cool a few minutes befor pouring it onto the previous layer, otherwise the hot jell-o will disolve some of the set jell-o.