Meals from the pantry/Three Rivers Challenge/ 

Sorry Friends! I meant to link the two cookbooks I am using in this video! It was quite late when i uploaded this last night 🤣 amzn.to/3RRqTWZ Taste of Home Freeze it Cook Book amzn.to/48HcOlS Pioneer Woman Cook Book

Those new recipes look great I will have to try them soon. Thanks Lynn

I think that I would prefer the onions and peppers cooked in with the ground beef for the taco bake. Just my preference for those veggies.

Love the pantry challenge videos. So nice to find another Ontario based vlog to follow. 👋🏻 from the southwest part of the province.

Haha! Your dog is so cute in the background.

Aww Lynn we all have those days! Don’t stress there’s always tomorrow! Love the new recipes! I have been wanting to make a Dutch baby but need a small recipe- like only for two- Love the introduction Adian rocks! Watching you make it gives me the confidence to do one myself! Are those blue bowls on your shelf Pyrex bowls? They are beautiful 🤩

I stay stocked up too. LOL.

I’m having Dutch Baby today!! I had never heard of it either, so you are not alone. ❤

will be looking for that book LOL hope I can find it. Both the dishes looked great and I want to try them. Now I am like you I only heard of dutch babies a few years ago. I want to try those too. In writing down the recipe for the dutch baby you didn't say how much flower to put in it. Can I get that amount sorry I know you have to look it up and your busy. Thanks for always telling us where we can find the recipes. Meals looked great. Blessings and Prayers Lynn

All those meals look so yummy. Thanks for sharing with us. You should try Yorkshire pudding the next time you do a beef roast. It’s a very similar recipe to the Dutch baby and the exact same cooking technique.

I need one of those meters for my raised bed!!! I never know if I need to water! The pasta looked great!! Did the lettuce get mushy the next day on the taco bake? The plants in the letpot look great!! I’m so jealous! I saw another RU-vidr got one to try! So cool!

We had “taco bake” tonight. Just a concoction I threw together one night when I didn’t have enough ground beef to fill everyone up and we also didn’t have tortilla shells .. added lots of cheese and brown rice with the taco seasoning.. plus all the toppings and now the kids request it! I bet it would be amazing with biscuit mix!

I thought with these windy days you and your children might enjoy a Winnie-the-Pooh tea party: WINNIE-THE- POOH TEATIME COOKBOOK Inspired by A.A. Milne with decorations by Ernest H. Shepard OATMEAL HONEY BREAD 2 yeast cakes 1 cup lukewarm water Add yeast to lukewarm water and stir till dissolved. 2 cups boiling water 1 cup oatmeal 1 cup butter (2 sticks) 1b/2 cup honey 1 Tablespoon cinnamon 1 Tablespoon salt In a large bowl; Mix together boiling water, oatmeal, butter, honey, cinnamon, and salt in a large bowl and let cool. 2 eggs Mix into large bowl with other batter yeast and eggs. Sift in flour one cup at a time and beat well. 6 1/2 cups flour With floured hands, knead the mixture in a bowl into a soft dough. Cover bowl with a clean clean dish towel and let dough rise in warm place until double in bulk (1 hour). Place on floured board. Knead several times . Divide in half and place in 2 greased 9 x 5 x 3-inch loaf pans. Let Rise in warm place until dough reaches the tops of the loaf pans (1/2 hour). Bake in preheated 375 degrees oven for 45 minutes. Allow to cool in pans under a towel. WELSH RABBIT serves 4 2 Tablespoons butter 1/2 cup cream 1 Tablespoon prepared mustard 1 Tablespoon prepared horseradish 1 teaspoon ground fresh black pepper 1 cup grated cheddar cheese 8 slices sandwich bread Mix together butter, cream, mustard, horseradish, black pepper, cheddar cheese in a saucepan. Place over low heat, stirring constantly until cheese has melted. Take pan off heat. Toast the bread. Pour cheese mixture over toast. Place under grill or broiler until skin forms. CRUMPETS Makes 12 to 18 crumpets 1 1/2 cups all-purpose flour 1 teaspoon sugar 1 teaspoon salt 1 ounce yeast 1 3/4 cups warm milk 2/3 cup warm water 2 eggs Sift together flour, sugar, salt in a bowl. Dissolve yeast in warm milk and add to the flour mixture. Mix in the water and eggs. Beat hard to form a smooth batter. Cover and leave in a warm place for a half hour. Beat again thoroughly and leave to stand in warm place for another half hour. Repeat this process once more. Place a greased frying pan over low heat. Place several crumpet rings or ( any metel ring you have that the size you sant your crumpets) in the pan. Spoon 2 tablespoons of batter into the ring. Leave for 6 minutes, or until underside is golden brown, then turn the rings over carefully and brown the other side. Transfer to a wire rack. Let cool, then remove the rings and repeat process until batter is used up. ORANGE MARMALADE 3 large oranges 2 lemons 2 Tablespoons cornstarch 3 cups water 1 cup sugar Peel the oranges and lemons and slice peel into strips. Seed oranges and cut up the pulp. Save peeled lemons for another use. Mix peels and orange pulp in a small bowl and set aside. In a saucepan, dissolve cornstarch in 1 cup of the water. Add orange mixture and cook, stirring constantly, for 2 to 3 minutes. Add sugar and the rest of the water and cook over medium heat, stirring constantly, until mixture thickens. Spoon marmelade into a crock or jar and allow to cool completely before refrigerating. If stored tightly covered in the refrigerator, marmalade will keep up to 5 days. CREAM CHEESE SPREAD makes 16 small sandwiches 8 ounces soft cream cheese 3 Tablespoons Worcestershire sauce 1 Tablespoon soy sauce 2 Tablespoon garlic powder 8 slices whole-wheat bread tomato, thinly sliced (optional) cucumber, peeled and thinly sliced (optional) Mash cream cheese with a spoon. When soft and fluffy, add Worcestershire sauce, soy sauce, and garlic powder. Mix well. Spread the cream cheese mixture onto 4 slices of bread, add tomato and or cucumber, if desired, and top with 4 slices of bread. Cut into quarters.

Where did you get that casserole dish you used for the taco bake? I love it!

CROCKPOT FRENCH ONION SOUP You'll Need 3 pounds yellow onions, peeled, cut in half and thinly sliced 2 tablespoons unsalted butter, melted 2 tablespoons olive oil 2 ½ teaspoons kosher salt ½ teaspoon freshly ground black pepper, or more to taste 2 sprigs fresh thyme ¼ cup balsamic vinegar 8 cups (2 32-ounce cartons) beef broth ⅓ cup brandy, optional but recommended 4 to 6 baguette slices, toasted (1 slice per bowl) 1 ⅓ to 2 cups grated Gruyere cheese (⅓ cup per bowl) How To Put the onion slices in a 5-quart (or larger) slow cooker, along with the butter, olive oil, salt, and black pepper. you can put as much onions as your crock pot/slow cooker will hold because they cook down and then divide for recipes! Cover the crockpot and cook on low overnight, or for 10-12 hours. The onions should be dark golden brown and soft. Add the beef broth, balsamic vinegar, and fresh thyme. Cover and continue cooking on low for 6 to 8 hours. Season to taste with additional salt and pepper, if desired, and stir in the brandy, if using. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).In evenly-portioned amounts, ladle the soup into oven-safe bowls. Place the bowls on a baking sheet to catch any spills while in the oven. Top each bowl with a baguette slice and the shredded Gruyere. Bake for 20 to 30 minutes, until the cheese is completely melted. Turn the oven to broil and brown the tops for 2 to 3 minutes, or until the cheese is bubbling and browned. Remove from the oven and let cool for a few minutes before enjoying! I usually just do a baking sheet full of sliced French bread with garlic butter and any cheese on them that we have since we usually eat 2 or 3 slices when eating one or 2 bowls of French Onion soup. I do not bother with the broiler because I don't like my bread crusty or hard Oh, this soup looks SO good, don't you agree? We love having it do all the work while we take care of other things on our to-do lists. Have you ever made French onion soup in the slow cooker before? Do you have any tricks of your own for making the classic dish at home?