We find that baking bread has become almost automatic around here. If we plan to have rolls or bread that day we just start a batch of bread a couple hours prior and it is no big deal. You don’t need expensive equipment, we do it by hand. All of my daughters except the 6 yr old can make bread and make it better than most. We make loaf bread but we also make sandwich rolls and dinner rolls.   Bread does not have to be hard.  It can become automatic for your family also. If you don’t  bake bread I encourage you to learn. Here is an ebook I wrote on the subject, from my bookstore.

 Most homemakers that don’t make bread are afraid they can’t make perfect bread. Well I have news for you. No one can make perfect bread. Not every time anyway. There are too many variables that affect your bread making and skill is only one of them. So do it as a way to serve your family rather than a contest to make the “perfect” loaf, you will have fun and it will probably turn out pretty good. Our daughters usually start out making bread at about age 7 or 8, so if they can do it you can do it! You don’t have to have lots of expensive equipment, just two hands, some dough ingredients, a couple loaf pans and an oven.

This book is not intended to make you a “perfect” bread maker. It is intended to give you a nudge to get your hands into that wonderful dough. I will share a secret with you. There is something about making bread that seems to make it easy to meditate on the Lord, I nearly always get a new inspiration or understanding from Him while kneading bread. I pray that you experience the same, while spending some time with Him, He is our Bread of Life.This is just one of a series of Creatively Simple “How to” ebooks approx 20 pages with lots of pictures  ebook download

$7.95 regular price

AND MY First Things First ebook I send to you with every purchase!

NEW Release special for a limited time only $4.95

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Genesis 2:9 (New International Version)

And the LORD God made all kinds of trees grow out of the ground—trees that were pleasing to the eye and good for food. In the middle of the garden were the tree of life and the tree of the knowledge of good and evil.

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This is one of our favorite lunches here. It is similar to an omelet. It is easy and quick. It includes cooked rice, so if you don’t have some already you will need to do that ahead of time. Tell me how you like it. This will make 4 servings. You can alter the ingredients to suite your taste.

• 3 eggs
• 2 cups cooked rice
• 1/2 small diced onion
• 1/2 small diced green pepper
• grated cheese (optional)
• sliced mushrooms (optional)
• diced chili peppers (optional)
• diced tomatoes (optional)
• 2 caps vegetable oil

Place the oil and onions, peppers and any other vegetables in a skillet on med/high. When they get half cooked, add eggs and stir with spatula. When eggs are cooked add warm cooked rice and stir for about 1 more minute. Remove from pan and serve with grated cheese on top. We make this often during the summer using fresh veggies from the garden.

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When you are cooking, especially on a holiday, and especially when using a family recipe or technique, teach someone! Never let a teachable moment go by unused. Life goes by too fast and things are not passed down like they used to be. If you don’t have daughters of your own, teach someone else’s. 

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enough baked potatoes for your family

and for each potato

• 1 T. butter
• 2 T. sour cream
• 1/2 cup grated cheese
• 1/4 t. cajun seasoning

• toppings such as diced green onions and chopped bacon pieces, another half cup cheese and another dollop of sour cream

Take each baked potato and cut in half lengthwise. Scoop out the inside leaving just a shell. Put the scooped out potato insides in a mixing bowl and add all the filling ingredients. Mash the potato insides and blend together with the filling ingredients mixing well. Then put back in the shells. Top each potato half with more cheese, and place all potatoes in a baking dish with melted butter in the bottom. Bake on 350 degrees just long enough to melt the cheese. Then top each potato with a dollop of sour cream, green onions, bacon pieces.

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• 2 pounds ground beef
• 1 onion cut in strips
• 1 bell pepper cut in strips
• 2 jalapeno peppers cut in strips
• 3 T. fajita seasoning
• homemade corn tortillas
• toppings- grated cheese, sour cream, diced tomatoes, lime slices or juice, cilantro
• 3 cups cooked rice (optional)

In a skillet on med heat cook the ground beef, onion and peppers with the fajita seasoning until the meat is cooked. You can add the cooked rice to stretch it a bit further if desired. Serve in fried tortillas and add toppings as desired.

This is one of those meals that can be really budget or a little more extravagant according to what you add on top. We use what is handy or on sale. Not as tasty as steak but will do . This makes enough to feed my big crowd.

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Genesis 1:30 (New International Version)

And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground—everything that has the breath of life in it—I give every green plant for food." And it was so.

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I do believe there will be chocolate in Heaven

• 1 pkg. (12 oz) semi sweet chocolate chips ( if you have a save a lot near you, there’s are best $1.49)
• 1 1/2 cups sugar, we use raw sugar
• 1 cup butter softened
• 2 tsp. vanilla
• 2 eggs (blended well in blender)
• 2 cups all purpose flour
• 1/3 cup baking cocoa powder
• 1 tsp. baking soda
• 1/2 tsp. salt

Preheat oven to 350 degrees. Mix and beat sugar, butter and vanilla, with a wisk, then add in blended eggs. Then add in remaining ingredients and mix with hands. Yes hands in dough are good. Then taking small handfuls of dough shape into balls and place on ungreased cookie sheets, about 2 inches apart. Bake about 10 minutes or until set. They should look like they are going to crack on top. If you use the raw sugar they will look kind of sparkly as ours do. Don’t forget to bless the cook.

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These are very simple.

• 2 cups Maseca instant corn flour
• 1 1/14 cups warm water
• dash salt
• 2 squirts lime juice

Mix together well, and divide into 16 equal amounts for taco size tortillas, you can roll the dough into a ball and flatten with hands or a tortilla press or you can do as we do, roll out with rolling pin and then use a plastic container as a big cookie cutter, then take tortilla and carefully place in ungreased hot skillet (cast iron is best). Cook on each side about 30 seconds or until lightly browned. And don’t forget to bless the cook

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these are really easy, you will need

• cooked filling, leftovers are great, meat, veggies, rice etc.
• tortillas – corn or flour
• extras like diced onions and/or tomatoes, and/or chili peppers
• grated cheese, Mexican style is best
• vegetable oil
• toppings, sour cream or guacamole

Warm your skillet and add a small amount of oil, just enough to cover the bottom. Take a tortilla and on one half add filling and cheese and any extras, not too much, you are going to fold over the half without anything onto the filled half. It should no be so full that the stuffing is falling out. Then place in skillet and fry until golden brown, turn carefully and fry the next side. The cheese should be getting oozy. Cut into quarters with a big knife or pizza cutter and serve with salsa and toppings. Really yummy and really easy. Our favorite is to use our jalapeno chicken and rice.

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