Buy The Made from Scratch Life Do you long for simpler days? Do you wish you had the time to offer your family home-grown meals? Does your heart cry for a quiet place in this fast-paced world? Blogger and homesteader Melissa K. Norris inspires with practical and easy methods to help you cook from scratch, garden, preserve your own food, and see God’s fingerprints in your everyday busy life. You’ll learn how to plan, plant, and harvest for eating and preserving troubleshoot common gardening problems with natural solutions improve your family’s health with natural cooking and cleaning methods Whether you live in the middle of the asphalt jungle or on the side of a mountain, you can experience the pioneer lifestyle and start your own homesteading journey. Because when you surround yourself with things made from the hand of God, you can’t help but see Him. Home Made Citrus Cleaner Recipe The full recipe and instructions here! Ever dreamed of being like Laura Ingalls Wilder, living off the land? Or at least being able to grow your own tomatoes without the squirrels getting them before you do?Today I talk with Melissa K. Norris, author of The Made from Scratch Kitchen, about living the pioneer life in modern times.Even if you are a city girl, she shares tips for gardening, cooking, and cleaning with wholesome ingredients that you can make today.Mentioned in this podcast:Melissa’s podcast:Pioneering Today PodcastThe $64 Tomato (book)Win a copy of Melissa’s bookThe Made from Scratch Lifeby leaving a comment telling me one step you are going to make towards homesteading!
Hey, there, I’m Melissa K. Norris. I’m just a plain country girl who loves Jesus, playing in the dirt, stuffing food into Mason jars (after I wash my hands of course), and hunting down as many traditional old-fashioned skills as I can to put into use on our homestead.
Occasionally I chase down a chicken and I’ve been known to wrangle a cow or two back into the pasture when they get the hankering to leave our field.
Visit www.MelissaKNorris.com for heirloom gardening, preserving the harvest (all forms of canning, dehydrating, and any other way to preserve food at home), raising critters aka livestock, from scratch cooking, frugal living, and any other kind of old-fashioned skill I come across and am determined to master.
P.S. I love to chat, so you can visit with me and listen to my podcast at www.MelissaKNorris.com/podcast
56Best Chocolate Chip Cookies Ever(Recipe to follow)
1gallonVanilla Ice Cream
Once cookies have fully cooled, place one to two scoops of ice cream on half of the bottom side of the cookies. Press the bottom side of each of the remaining cookies onto the ice cream scoops to form sandwiches. Use your finger or a knife to spread the ice cream evenly around the sides of each sandwich. Wrap the sandwiches individually in plastic wrap or place in a large dish and cover. Freeze at least 30 minutes before decorating. Place patriotic sprinkles in a shallow dish. Remove sandwiches from freezer and roll each sandwich in the sprinkles until covered as desired. Enjoy!
*The original blog post for The Best Chocolate Chip Cookies Ever was for a cookie dough exchange and makes a large number of cookies. The Star-Spangled Ice Cream Sandwiches Recipe is based upon the halved recipe of The Best Chocolate Chip Cookies Ever. If making the full recipe of cookies, you will yield 56 ice cream sandwiches and need two gallons of vanilla ice cream to make them.
The following recipe is by far the best Chocolate Chip Cookie recipe we have ever made at home. There is something about that blended up oatmeal that makes these cookies about the moistest (is that even a word?) and chewiest CCC I have ever had the delight of eating. Oh, and the dough freezes perfectly! On to the Best Chocolate Chip Cookies Ever!
2 cupsgranulated sugar
2cups brown sugar
5 cups blended oatmealmeasure oatmeal and blend in blender to a fine powder
8oz hershey bargrated
3cupschopped nutsyour choice
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar and nuts. Bake for 10 minutes at 375 degrees.
If freezing cookie dough, decide if you want to freeze into pre-scooped balls or ready to slice logs. Flash freeze scooped balls on a cookie sheet before packaging it. It will make it easier to handle and keep its shape better if you are freezing a lot of packages on top of it. For logs, wrap in plastic wrap and form into a log about 2 inches around.
I package my dough in large Ziploc bags. Put the dough in the bag and write the baking instructions on the bag. I like to experiment with the cookies and find out what the baking time and temp is for frozen dough as well as thawed dough.
2tbspchopped fresh herbs,such as dill, parsley, basil
Preheat broiler to high. Combine balsamic vinegar and herbs. Place bread slices on a broiler pan. Char bread on each side under hot broiler. You can also grill bread if you prefer. Drizzle the balsamic vinaigrette over slices of toasted baguette and spread with goat cheese. Finish with another drizzle of vinaigrette. Garnish with thyme.
Wouldn’t it be great to come home from a busy day and know that dinner is already planned and prepped?
With a little work ahead of time, meals can be A LOT easier and less stressful.
In this episode, Erin and I talk about delicious meals and easy ways to have a freezer full of meals ready to go, including LOOP (Left Overs On Purpose) and the Six Chicks Freeze and Fix co-op strategy.
Erin MacPherson lives in Austin, Texas with her husband Cameron, her sons Joey and Will and her daughter Kate. She is the author of “The Christian Mama’s Guide Series“, a staff writer for Dun & Bradstreet and a freelancer for publications like Thriving Family Magazine, MOPS MomSense, FamilyLife Magazine, Daily Guideposts and BEMag. She blogs about her life, her kids and her faith at ChristianMamasGuide.com.
It’s Spring and yummy, fresh recipes are an absolute necessity. Try these amazing Asian Chicken Wrap Ups. They are healthy and so tasty. While this may not be the fastest meal in the west, it’s “no cook” if you buy the chicken precooked. And everyone can construct their own wrap, saving you even more time!
Prep Time: 1 hour 20 minutes
(Cut your prep to next to nil by making the chicken mixture ahead of time)
Cook Time: None!
Serves: 4 as appetizers or 2 as a main course
2 cups skinless chicken breast, cooked and chopped
(save time by using precooked chicken breasts)
3 T. rice vinegar
1 1/2 T. light soy sauce
1 1/2 tsp. sesame oil
1/4 cup chopped green onions
1/4 cup sliced almonds
Seasoned salt and pepper
1/4 cup crispy rice noodles
1 cup shredded carrots
1 cup shredded broccoli slaw
4-6 butter lettuce leaves
1/3 cup Peanut sauce (store bought)
1/3 cup Asian salad dressing for dipping sauce (store bought)
In a medium glass bowl, combine chicken, vinegar, soy sauce, sesame oil, green onions, and almonds.
Season to taste with seasoned salt and pepper.
Cover and refrigerate for an hour.
On platter, arrange lettuce leaves and small containers of peanut sauce and Asian dressing. Place a mound of chicken mixture on each lettuce leaf. Top with crispy noodles, carrots, and broccoli slaw. Roll up the leaf and dip in one of the sauces.
There is enough drama around Thanksgiving or Christmas dinner that it’s best to keep some things very simple. The funny thing is, four of the five super simple recipes listed below are the ones that we get requests to make (and for the recipes… I end up emailing at least a couple of my kids or their friends the recipes every holiday season.
So here are 5 Quick Dishes To Make (or Bring) for Thanksgiving or Christmas. whether you’re hosting at home, or bringing these on the road, you’ll be thankful for a few appetizers and deserts you can make (mostly) ahead.