wow sounds so good

I’m just starting out. I have a first grader and a kinder gardener and I want to be on track to be able to have them graduate early perhaps 16. Should I be worrying about these type of things right now or more so for high school?

Pro tip: After you shape the crust, poke holes in it. This is called docking. Then, freeze it. This will make the dough more crispy, like a cracker.

Wow i have never heard of this soup😊

Yesterday I had this❤😊

I had this at a restaurant and always wanted the recipe ❤😊

My husband will love this one❤😊

What a great soup!! New friend & Sub here. I’m participating in the Souptember Collab this year. It’s been fun watching from years past. Excited to watch some more of your videos!! 💜

A great way tp use leftovers

Congrats 🍾🎈🎉🎊

What was the cost of your gas, tire wear and wear on your car? At what rate do you value your time? How much time did you spend and, thus, what was that cost. . . and don't overlook the time you spent hunting for savings even before you left home. What other responsibilities did you fail to perform which you could had done if didn't spend so much time generating such a pittance of savings? This is the only value you have to your family . . . to save a few grocery dollars? What if you spent less time driving around to find deals and spent more time educating your children about how to think rationally and critically on subject matter described by accredited child psychologists (i.e., read more) or do more exercising. Spend more time improving your mind and the minds of your children and set an example for them concerning the value of exercising. I'm sure your husband would appreciate it if you had a tighter body. If your budget is so tight that you feel forced into this activity, consider finding ways to generate more income instead. Evaluate your options and your priorities.

Would you do a quick update on this video with 2024 prices? I'm curious how things have changed.

Thank you for these tips! I have some quarter cup containers that fit nicely into my ice bin...which I rarely use for ice, LOL. I usually get a bunch of mini avocados, let them ripen just enough on my countertop, and then pop them into the fridge. The problem is that I'll use half of one and save the other half in the fridge, but when I go to use it, it's all brown and unappealing. I'm thinking maybe I could cut the unused half into little chunks, put it into one of my mini containers, and toss that in the ice bin. I'm going to try it, anyway, because I've been using avocado in my smoothies for healthy fat, rather than peanut butter...which I suspect I might be allergic to :/ I particularly like your idea of mashing the avocado with a little acid and scooping that into muffin cups. I don't always have lemon juice or lime juice on-hand, but I usually have apple cider vinegar. The flat pack makes sense, too, if you know you're going to need that much smashed avocado. Anyway, I appreciate your taking the time and care to share these tips. Blessings! - Claire

You couldn’t use the other stove side the one without crack?

Thanks, Amanda! I like the muffin-tin one too! And you made me think of using the balls to make avocado salad dressing fresh each day while I'm on my diet! ❤

BREAKFAST MUFFINS you choose what kind Serves: 12 muffins Prep time: 20 minutes Cook time: 18-25 minutes #1. PICK YOUR BASE: Mash Bananas, canned pumpkin puree, canned sweet potato puree, grated apple, grated zucchini, grated carrots; PREHEAT THE OVEN TO 400 DEGREES #2. MAKE THE BATTER: In a large bowl, whisk together 1 1/2 cups All Purpose flour (or gluten-free flour, or a mix of 1 cup All Purpose flour and 1/2 cup Whole wheat flour), 2/3 cups sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Add 1 teaspoon cinnamon, ginger or pie spice. In a separate bowl, whisk 2 eggs until combined. Whisk in 1/3 cup cooled melted butter, 1/4 cup milk (or non dairy milk) and 1 1/2 teaspoon vanilla extract. Stir in your base ingredients (from step 1). Add the wet ingredients to the bowl with the dry ingredients and stir to combine. #3. CHOOSE YOUR MIX-INS: Stir in 1 cup of the following until combined (or skip to the next step) sweeten shredded coconut, mini chocolate chips (1/2 cup max), chopped walnuts, chopped almonds, chopped hazelnuts, raisins, dried cranberries, chopped pitted dates, blueberries, raspberries, chopped peaches or nectarines, finely chopped crystallized ginger (1/4 cup max) #4. BAKE THE MUFFINS: Line a 12 cup muffin pan with paper liners (for mini-muffins, line 36 mini-muffin cups with paper liners) Fill each at least three-quarters of the way with the batter. if desired, sprinkle the tops with sugar in the raw. Bake the muffins until they rise and a toothpick inserted into the center comes out clean, 18 to 25 minutes (or 12 to 15 minutes for mini muffins). NOTE: If you are using gluten-free flour, the muffins will take longer; add 8 to 10 more minutes (for both regular and mini muffins). Let cool a few minutes in the pan, then remove the muffins to a rack to cool completely. Recipe by Melissa Gaman Sept.2023 Food Network Magazine

Hope everything is ok missing ur videos xx

I think I'll cut the dough ball in half & make two full sheets of thinner crackers 😇

I miss your Fundamental home channel.You must have grandchildren now. Best wishes to your Beautiful family. Does Breana or her brothers have a RU-vid channel? God Bless and Stay Well 😊

Congrats.🎉

Just thinking, would you be able to press it once flattened a bit in a noodle maker? Or is it too oily or crumbly?

Im so excited to try this as i do not like the imitation taste from store bought . My family likes these. And it is easy ingredients. Its my grandsons birthday so im going to surprise him with these.❤

Amanda we miss you!!!

Try going around the world 50 TIMES and see how many kilometers or miles you've travelled!!!!!!!!!

I love walking on all the beautiful trails in the parks. Some have waterfalls, camping etc

I saw asked if I could go to a bible camp nearby, when I heard about it. I thought it was so much fun and I asked for a bible.

It's a great way to make friends. It nice to help that neighbor who needs grass cut, a ride, help connecting to church or senior center, a visit etc.

But if you have pneumonia wouldn't yogurt be bad bc it's adding for phlegm?

HERBAL TEA PARTY -- with hot herb teas and Iced Herb teas With so many excellent herbal teas available and it is easy to make your own --why not have your own an HERBAL TEA PARTY? Give your table a Herb Garden look with multiple of pots in different size of Fresh Herbs! You could even add a few white candles and some gardening or herb books. Make your first course rosemary scones, then serve tea sandwiches such as cream cheese and watercress on sourdough bread or chicken salad with tarragon on fresh-baked herb bread. You could also serve an her salad with tomatoes, parsley, and mint or opt for pasta with pesto sauce. Mint chocolate brownies or cinnamon ice cream would make a lovely dessert. And if you would like to give favors to your guest, consider (what else) seed packets or small pots of different herbs. CUCUMBER-MINT TEA SANDWICHES: Ingredients: 1 large cucumber, peeled and thinly sliced, salt and pepper to taste, 16 thin slices white bread, 1 stick unsalted butter, 16 fresh mint leaves, washed and torn or chopped. Directions: Sprinkle the cucumber with salt and pepper and set aside in a colander for 10 minutes so any excess liquid can drain. Pat dry with paper towel. Using cookie cutters rounds or spring cookie shapes, cut two 2-inch rounds from each slice of bread. Coat one side of each slice of bread with a very thin layer of butter. Place another round of bread on top buttered side down, and press sandwich together gently. Serve immediately or refrigerate wrapped in plastics wrap, until ready to serve or up to 3 hours. SMOKED SALMON AND CHIVE CREAM CHEESE TEA SANDWICHES: Ingredients: 8 OZ. SMOKED SALMON THINLY SLICED, 1/2 CUP CREAM CHEESE, 2 TBSP. FINELY CHOPPED CHIVES, 12 thin slices PUMPERNICKEL bread. Directions: Mix the cream cheese and chives in a small bowl until soft and creamy. Set aside. Using cookie cutters , cut two about 2-inch size of from each slice of bread. Using the same cookie cutter cut the slices of smoked salmon. Spread the cream cheese mixture onto 1'2 half of the bread shapes, then top with a piece of salmon. Place another shape of bread on top, and press sandwich together gently. Serve immediately or refrigerate wrapped in plastic wrap, until ready to serve or up to 3 hours. CUCUMBER, GOAT CHEESE AND SPROUT TEA SANDWICHES (makes 12) Ingredients: 1 medium cucumber, peeled and thinly sliced, salt and white pepper, 12 thin slices of seven-grain bread, ONE (6oz.) log of fresh goat cheese or goat spread, 1/2 cup alfalfa sprouts, fresh dill sprigs. Directions: Sprinkle the cucumber with the salt & pepper and set aside in a colander for 10 minutes so excess liquid can drain out. Pat dry with paper towel. Using a spring cookie cutter or round cookie cutter about 2 inches cut two matching shapes from each slice of bread. Lay cucumber on 12 rounds of bread, season with salt & pepper . Sprinkle sprouts on top of cucumber. Cut goat cheese into 12 thin slices and lay a top bread rounds sprinkle with sprouts and top with cucumber slices. Top with the 12 remaining rounds of bread. Press gently the sandwiches together. Garnish with a sprig of dill. If not serving immediately wrap in Handi-wrap and refrigerate up to 3 hours. SALMON WITH Thyme and Black Pepper Mustard Sauce: 3 tablespoons Dijon-style mustard1 teaspoon minced fresh thyme¼ teaspoon cracked black pepper. Combine mustard, fresh thyme, and cracked black pepper. Mix well; set aside. Can be made a day in advance. Before grilling or baking salmon use pastry rush to apply sauce cook to your desired doneness APPETIZERS: HERB DEVILED EGGS - Devil eggs served on a devil eggs tray if you have one. Ingredients: 12 hard boiled eggs, 1/2 cup mayonnaise, 1/4 cup sweet pickle relish, drained save brine to add a little back after mixing everything together (to flavor the eggs and make the right consistency) , 1 Tbsp. Mustard, 1 tsp. to 1 Tbsp. diced fine fresh herb of your choice ( I like chives or thyme or tarragon), 1 tsp. salt, 1/2 tsp. Worcestershire sauce, 1/4 tsp. pepper. Directions: Cut eggs in half, set egg whites aside. In bowl mash yolks and add all the other ingredients. Mix well. Stuff egg whites. Cover with Handi-wrap; Refrigerate until chilled and serve BLEND YOUR OWN TEA: Blending your own tea and then sampling it is one of life's little delights. So why not build an entire tea party around it? Buy half dozen tins of various teas; then give guests empty tea bags made of paper or muslin so they can take a spoonful of one tea, add a pinch of another, even a pinch of a third. While guest are enjoying their house-blended tea, serve chocolate chip scones along with turkey and Gouda cheese tea sandwiches. You might to brew a pot of your favorite blend of tea.

My husband would too with a pan of cornbread

I’ve always wanted to try that shape of pasta and this looks like the very recipe to do that with it looks delicious. I can almost smell it from here thank you dear for the recipe. May the Holy Spirit bless you and father and son.

Yes darling I am like you no pan leaves my stove when I cook without being deglazed cause all that fond belongs, in what you cook I call it flavor

With garlic, you have to make sure everyone eats garlic or you won’t be popular lol it’s like onion if you like onion, everybody needs to like onion and I love them both

Thx so much for getting me thinking. My husband is 81 and I sometimes wonder if I'm going to be going it alone someday. I've never been as thrifty and I could be. I'm inspired by you to start cutting expenses.❤

Thank you, this video was very encouraging. My oldest just graduated 8th grade, and I am turning attention to planning highschool. Our hope is to graduate him early.

Congratulations ❤🎉🎉😊

Layered Salad with Walnuts From the Kitchen of: Lorita Sutton serve 8 Ingredients: 1 cup whole walnuts 1 tsp. canola oil 1/4 tsp. garlic salt 1/8 tsp. dill weed Dressing: 3/4 cup mayonnaise 1/2 cup sour cream 2 Tbls. chopped green onions 1 Tbls. lemon juice 1/4 tsp. salt Recipe instructions: In small bowl, toss walnuts, oil, garlic salt and dill weed. Spread in single 2 tsp. chopped fresh parsley layer in an ungreased 15 x 10 x 2 inch baking pan. Bake at 350 degrees for 8 to 10 minutes or until golden brown, stirring once. Cool. For salad you will also need 5 cups shredded lettuce, divided. 8 cherry tomatoes , halved and 1 cup (4 oz.) shredded cheddar cheese. 1 package (10 oz.)frozen peas, thawed. In a 2 1/2 qt. bowl, layer 2 cups of the lettuce, tomatoes, cheese and peas, 3/4 cup walnuts and remaining lettuce. In small bowl combine the dressing ingredients. Spread 1 cup of the dressing over the top of the salad (do not toss). Cover and refrigerate salad and remaining dressing for several hours or overnight. Just before serving, top with remaining dressing and walnuts.

for family gathering this is a cool drink, I made a ton of it for my daughters wedding rehearsal gathering: Banana Brunch Punch Serves: 3 qts. From the Kitchen of: Lorita Sutton Ingredients: 6 med. ripe banana 1 can (12 oz.) frozen orange juice concentrate, thawed, 1 can (6 oz.) frozen lemonade concentrate, thawed 1 can (46 oz.) pineapple juice 3 cups warm water, divided 2 cups sugar, divided 3 bottles (2 liters each) lemon-lime soda Recipe instructions: In blender or food processor, blend bananas, orange juice, lemonade until smooth. Remove half of the mixture and set aside. Add 1 1/2 cups of warm water and 1 cup sugar to mixture in blender; blend until smooth. Place in a large freezer container. Repeat with remaining banana mixture, water and sugar; add to container. Cover and freeze until solid. One hour before serving, take punch base out of freezer. Just before serving, place in a large punch bowl. Add pineapple juice and soda; stir until well blended. You can Garnish with orange slices & lemon slices if desired. Yield 16 to 20 servings. This is my favorite punch to use for a party or summer gathering!

Now now not now 👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎now now not

Now now not 👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎now now not

Ihope ican talk to you iwas find the video can help me and i accidentally ifound your vid ihope you see my comment

Can i talk to you im struggling with my old friends i always miss them i always remember them but were not good beacuse one of our friend he make me a villain i have no idea why he make a story not true isuffered depresion now beacuse of those accusation ilost my squad since 2017 everyday i always cry beacuse of those happen iwant to release the pain iwanted some one to talk to tell my sufferring and myside

Recipe for: Chicken Soup From the Kitchen of: Esther Alderson Ingredients: carcasses of two roasted chickens, 1 small onion (sliced), 3 Tbls. butter, 5 cups water, 1 diced green pepper, 2 Tbls. parsley 1 1/2 tsp. salt 1/2 cup sliced celery, 1/4 cup celery leaves, 4 tsp. pearl barley, 2 1/2 cups boiling water, 1/4 tsp. salt, 1/4 cups diced carrots, Recipe instructions: Brown bones & onion lightly in fat/oil in soup kettle. Add water, green pepper, celery leaves & parsley. Cover and heat to boiling. Turn down to simmer for 2 hours & strain. Makes a basic chicken stock! now you can add anything you like to it; such as different kinds of rice or pasta. OR: Mean while drop barley into 2 1/2 cups boiling water, add salt. Cover and simmer 1 hour and 15 minutes. To broth add carrots & celery & barley. Cook 10 minutes or more till tender. add chopped up chicken if you have any. When ever I cook I save any ends or peels or vegetables that are looking a little old till full stockpile of frozen vegetable scraps such as clean ends & tops of celery,squash, onion skins and ends and outer layer of the onion, root vegetable tops . outer leaves of cauliflor and cabbage, musgroom stems ⦁ Here are some other ideas for vegetable scraps you could use depending on the season: asparagus ends, green bean ends, carrot peels, fennel stalks and bottoms, pea pods, chard and kale stalks, cucumber peels, zucchini peels and ends, dried mushrooms, herb stems such as parsley, oregano, thyme and cilantro I also save any bones from roasted or from COSTCO or a local grocery stores have Roasted chicken for $5.00 I buy 2 take them home and take all the meat off the chicken and either freeze the bones or make broth/stock as soon as possible in my crock pot. I love to combine all my frozen vegetable scraps with the chicken bones and make a really great broth! Root to Stalk Vegetable Broth Homemade broth is one of those things that is SO worth it, but can feel like such an effort. We love this root to stalk broth because you can save up all your vegetable scraps in a non-reactive freezer container and make it when you have an extra hour in the kitchen. Our favorite part about this broth is that you get to use the parts of the vegetable you might normally compost, so it's like making delicious broth for free! Root to Stalk Vegetable Broth Homemade broth Serves: makes approximately 1 gallon broth Ingredients ⦁ 3-4 leeks, green parts and ends ⦁ 1 bunch of carrots, tops and bottoms plus 3 whole carrots (remove large parts of green) ⦁ 1 zucchini, roughly chopped ⦁ 1 bunch of celery, tops and bottoms ⦁ 1 large onion, quartered or 3 onions tops and bottoms ⦁ 1 handful parsley ⦁ 1 handful thyme ⦁ 2 cloves garlic, peeled Instructions Directions: ⦁ Dump your vegetable roots and stalks in a large pot. Fill the pot until the water just about covers the vegetables. (The ratio here is about 4 cups water to 3 cups vegetable scraps). Turn the heat to high and bring to a boil, then turn the heat down and simmer for 40 minutes to an hour. ⦁ After the cooking time is up, place a colander over another large pot and strain the broth into the new pot. Season with salt and pepper to taste. The broth will keep in the fridge for up to a week, or freeze for several months. ⦁ You can also make this broth with whole celery, carrots, onions and whatever else you have, so if you don't

Homemade Bisquick Baking Mix Ingredients: 4 cups all-purpose flour 2 Tbsp. baking powder 1 ½ tsp. salt 2 tsp. sugar ½ cup melted butter (you can use shortening if you don’t want to refrigerate your mix if you prefer) Directions: 1. In a stand mixer combine flour, baking powder, sugar, and salt until well mixed. 2. While mixer is going slowly pour melted butter into bowl to distribute evenly. If you are using shortening, cut in the shortening. 3. Allow to mix for 1 full minute. 4. You can mix this by hand, and I have, but I find using my stand mixer gives it a more even distribution- especially the butter. This will give you more consistent results in your baking. 5. Transfer to an airtight container like a mason jar or freezer bag and store in refrigerator or freezer for 3-4 weeks. Homemade Bisquick makes 1 cup Ingredients 1 cup all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt 1 tablespoon butter Directions Sift flour into a bowl; add baking powder and salt and whisk until fully incorporated. Cut butter into flour mixture using a pastry cutter until evenly combined. Tips Shortening or oil can be used in place of butter, if desired. If using melted butter, be sure to evenly disperse the butter as much as possible. BISQUICK OVEN FRIED CHICKEN 1 tablespoon butter 2/3 cup Bisquick™ Original Pancake & Baking Mix 1 1/2 teaspoons paprika 1 1/4 teaspoons salt 1/4 teaspoon pepper 3 to 3 1/2 lb bone-in, skin-on chicken pieces (breasts, drumsticks, thighs) Prep. Start by preheating your oven to 425°F (218°C) and line a baking sheet with parchment paper. Next, rinse 2 pounds of chicken pieces and pat dry, then set aside on a clean plate. *Make sure to sanitize your sink! Make Breading. In a bowl large enough to dip your chicken, crack two eggs into a bowl and whisk well. Then in another bowl that will fit the chicken pieces, combine ⅔ cup of Bisquick, ¼ cup of Panko breadcrumbs, 1 ½ teaspoon paprika, and 1 teaspoon each of salt and pepper (or to taste). BREAD & BAKE THE CHICKEN PIECES 1. coat the chicken with egg then breading. 2. breaded chicken in baking dish on wire rack. 3. Bread Chicken -. Dip each chicken piece into the beaten eggs, then dip into the Bisquick mixture, fully coating the chicken. Bake. Place the coated pieces onto the prepared baking sheet and put into the middle of your oven’s center rack. Bake at 425°F (218°C) for 40 to 50 minutes or until the internal temperature reaches 165°F (74°C)in the deepest part of your thickest chicken piece. Serve. When done, remove the chicken from the oven and let it cool slightly before serving. You can transfer the chicken to a wire cooling rack if desired to help keep the crispiness. Dumplings Ingredients 2 cups Original Bisquick™ Baking Mix 2/3 cup milk Steps #1. Stir ingredients until soft dough forms. #2. Drop by spoonful's onto boiling stew; reduce heat. #3. Cook uncovered 10 minutes. Cover and cook 10 minutes. tip 1. Be sure the stew is boiling when you drop in the dumplings, so the bottoms cook well at the start. Lower the heat to finish slowly cooking the dumplings completely, so they aren’t soggy and doughy in the center. tip 2. Accurately measure out the dry baking mix by spooning it into a standard dry-ingredient measuring cup, then leveling the top with a straight-edge metal spatula or knife; don’t scoop it or pack it down. This ensures the dough will be soft and just the right consistency to cook up light and fluffy rather than dense and chewy. tip 3. Stir in a couple teaspoons of a favorite dried herb or a seasoning blend into the dry mix before adding the milk, or sprinkle the dumplings with grated Parmesan cheese at the end of cooking time for a savory finish.

Congratulations

I used to feed my kids a buffet of leftovers from the week every Wednesday as grocery day was Thursday. Anything we weren’t gonna eat got puréed and frozen in old yogurt containers for future dog food toppers.

Spices; must have salt and pepper Lea & Perrins The Original Worcestershire Sauce Bottle or a cheap imitation. When looking at spices to buy unless you use a lot of a spices buy the smallest amount you can weather in bulk or small containers. Since a lot of my spices were old I just bought a bunch of new spices at Family Dollar because they were the cheapest here; most were $0.99cents each. I like to use a salt & pepper grinders and garlic salt or garlic powder and onion powder or onion salt are must haves. Use this easy formula as a fresh-to-dried herb converter: 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs. In other words, use three times as much fresh herbs when the recipe calls for dried and 1/3 of the amount of dried herbs when the recipe calls for fresh. I tried to buy spices I could use to make things like Italian herb & spices. ITALIAN SEASONING 1 TBLS OREGANO, DRIED OR FRESH 1 TBLS. THYME, DRIED OR FRESH 1 TABLESOONS SAGE, DRIED OR FRESH 1 TBLS. PARSLEY, DRIED OR FRESH 1 TBLS. BLACK PEPPER, GROUND 2 BAY LEAVES, CRUSHED INTO SMALL PIECES SPICES BOUQUET GARNI Serves: Prep time: Cook time: Ingredients ⦁ 3 SPRIGS PARSEY ⦁ OPTIONAL: ⦁ 1 SPRIG FRESH THYME ⦁ 1 SPRIG EACH OF : ⦁ 1 BAY LEAF ⦁ BASIL ⦁ ⦁ CELERY LEAF ⦁ ⦁ FENNEL ⦁ ⦁ MARJORAM OR ⦁ ⦁ TARRAGON Directions USING 2 LAYERS OF CHEESECLTH PUT ALL THE SPICES YOU LIKE IN THE MIDDLE AND TIE UP WITH STRING OR OR JUST TIE ALL WITH A STRING HERBES DE PROVENCE: 1 tsp. fresh thyme, 1 tsp. fresh summer savory, 1/2 tsp. fresh lavender, 1/4 tsp. fresh rosemary Optional: 1/4 tsp. fresh fennel. 1/4 tsp. fresh basil, 1/2 tsp. fresh oregano, and/ or 1/4 tsp. fresh sage. Mince together. Once prepared, herbs may be used fresh or dried

For me i think it would be good to write the amount in a book once o get in the car. Then you can still keep the receipts in a box. I dont like touching receipts sonce i jeard they have bpa in them

CONGRATULATIONS!!!!

Great ideas Amanda. I agree, we need to be better stewards with what we are given. I do a lot of canning and freezing of garden produce, but need to be more aware of regular produce that dies a slow death in my fridge. I also have a beautiful dehydrator I have barely used- need to work on that! Do you have videos on dehydrating tips?