Bountiful Baskets

Another great week of Bountiful Baskets, hopefully we will be doing this nearly every week.

This week I received
1. Peaches ( a bunch)
2. 5 Yellow Mangoes
3. A whole bunch of little Limes
4. A Mini Watermelon
5. A butternut Squash
6. A 1lb bag of mini carrots
7. 2 Tomatoes
8. 1 - 3lb bag of Rome apples (plus 3 more)
9. 1 Bunch Bananas
10. 2 heads Romaine Lettuce
11. 6 Ears Corn
12. Brusslesprouts (a big bag) and I actually scored another because a lady there didn't want hers! yay!

I'll post an apple pie recipe sometime this week!
Don't forget to check out www.bountifulbaskets.org

Have a great day and God Bless

Bountiful Baskets

Here is one way you can:
1. Eat healthy
2. Save Money
3. Save yourself a trip to the store!
4. Try foods you wouldn't normally try
5. Support local or small farms

You can order a basket from Bountiful Baskets Food Co-op!
I've been wanting to do this for a while now but somehow when they open up ordering in AZ from Tuesday-Wednesday I could never seem to remember. But this week I did.

How it works is you go to their website on the days that they open ordering for your state (AZ is Tuesday-Wednesday).
You place your basket order and anything else you would like, sometimes they sell bread, Italian packs, Mexican packs etc.
Then you choose where you want to pick it up (In AZ it is on Saturdays) They are almost always at a local park.
On that day you go at the time they say and you pick up your basket(s) of yummy produce!

This is what I got on Saturday!

I received for $19.50 (since it was my first basket, it is usually $16.50)
2 heads Romaine Lettuce
1 pint Grape Tomatoes
2 lbs of Carrots
6 Bananas
1 Pineapple
2 Packages Blackberries
1 Melon (I'm not sure what kind yet)
1 Package Mushrooms
3 Crowns of Broccoli
A few lbs of Red Potatoes
2 Bunches Swiss Chard

That's a lot of food- I'm trying to decide whether it would cost me that much at sprouts and I think it is about equal. The nice thing is I'm supporting local/small farms which I love AND I get to try new foods. Be sure to check out TOMORROW'S post for a Swiss Chard Recipe!

Bonus is all of these fruit/vegetables look amazing! We had some Blackberries and Romaine on Saturday and they were delicious.

So if you live in Utah, Arizona, Idaho or Nevada (I believe) check out Bountiful Baskets Food Co-op at the link below. If you live in another state, Google Food Co-ops and see if there is anything similar for you to try out.

It will be healthy for you and your family and it will save you some money. Plus, you are supporting US (and Mexican) farms!

This is their website Bountiful Baskets Food Co-op
You can also check out their Facebook Page

Have a great day and God Bless!

Fruit and Rhubarb Pie

Well for my first post back it sure will be a fun one. I haven't had much time to cook since I've been home. Work has kept me very busy. Hopefully this next week will slow down some and I can get back in the kitchen. I just got all my new Pampered Chef stuff, so I'm looking forward to using it!

When I was home, my mom had bought some rhubarb but wasn't sure how she wanted to use it. So I made this pie. We had some great fruit in the house so I didn't go the basic Strawberry Rhubarb style.

This turned out great!

Ingredients
2 Pie Crusts (one for top and bottom)- I used Pillsbury, I didn't want to make one.
6 Stalks Rhubarb (trimmed and leaves removed *did you know they are poisonous*)
4 Small apples
1 Container Strawberries
1/2 Pint Blueberries
3/4 Cup White Sugar
1/2 Cup Brown Sugar
3 Tbsp Cornstarch (to thicken the juices)
2 Tbsp Vanilla Extract
1 yolk + 1 tsp water lightly beaten
White sugar to top

Place one Pie Crust in a Pie Pan.

Slice up Rhubarb into 1/4-1/2" pieces. Slice Apples thinly (leave the skins on, it's good for you).
Slice Strawberries thickly.
Add Blueberries.

Put them all in a big mixing bowl. Add all other ingredients and mix.


Pour into your pie tin and flatten as much as possible.
Now you can get fancy pants like me and make a lattice top (which is really easy by the way- if you need a good tutorial check out Smitten Kitchen's ).

Then take your beaten egg and water mixture and brush it on top, this will help it to brown. I always like to dust mine with some sugar. So take a pinch of white sugar and put it all on the top. Yum.

Put in the Oven at 400* for 20 min and then reduce to 350* for another 20-30 minutes until pie is lightly browned. Allow to rest and then enjoy!

Have a great Saturday and God Bless

Strawberry Oatmeal Muffins

Joy the Baker

1 1/4 cups oat flour
1 1/2 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk ( I used whole milk + 1 Tbsp Vinegar)
1/2 cup firmly packed brown sugar
1 large egg, lightly beaten
1 package strawberries, chopped
White sugar for the tops.

Pre-heat oven to 375*

Makes 12-18 muffins

Let me tell you I was WAY excited to make these. Earlier in the day I knew I wanted to make Strawberry Oatmeal muffins, I just needed to find a recipe to shake up. Well lucky me I went to
Joy the Baker awesome site and didn't really need to change much at all. I used Oat Flour and added some more oats. Left out the cinnamon and added some vanilla. Also, since they are healthy I *had* to add some sugar to the tops, just because I like how it looks ;)

About an hour before you are going to start making these yummy muffins, rinse and chop all of your strawberries. Then add about 2 Tbsp white sugar, mix well to coat, cover and put in the fridge. This will make the strawberries nice and soft and flavorful.

(unhappy strawberries, with no sugar)

Doot, duu, duu.

Ok 1 hour has passed.

(happy strawberries with sugar love)

Now beat one egg slightly in a large mixing bowl.
Add your brown sugar, applesauce, buttermilk (or milk and vinegar if you are awesome like me) and vanilla and mix together.

Now add all the dry ingredients. Using a wooden spoon to combine.

Now, this is important! Drain your strawberries! The sugar will cause there to be a syrup at the bottom. You don't want this in your muffins because it will add too much liquid. Drop them in a colander, shake, rattle and roll and then add them to your mix.

Stir together and then prepare your muffin tins.

I made 6 jumbo muffins and 6 eensy weensy regular size muffins. Spray your pans with some non-stick spray.

Then fill the muffin tins 3/4 of the way through. Top with a light dusting of white sugar, why? Well why not? God only gives us one life !

Now pop into your warm and toasty oven and cook for 12-20 minutes depending on the size of your muffins. My wee ones took close to 15 and my jumbo ones took about 20.

Allow to cool and enjoy the taste of summer on it's way. Oh and this weekend look for my version of The Pioneer Woman's Twice Baked Potatoes!

Have a great day and God Bless!

Easy Strawberry Shortcake

Ingredients
1 Can Butter Biscuits
1 Quart Strawberries sliced
1/2 Cup + 2 Tsp White Sugar
1 Pint Heavy Cream

These are so easy, and yes I used canned biscuits because I was feeling lazy!

Slice your strawberries about an hour before you would like to use them. Put 1/2 cup (or more if you like) sugar on top, mix around (they will love you for this) and cover and put in the refrigerator. Then take a metal mixing bowl and put it in the fridge (for your whipped cream later).

Bake your biscuits according to package directions.

To make your Whipped Cream, take your bowl out of the fridge (this will help with your whipped cream). Put 2 tsp sugar in the bowl, add your pint of cream, whip on low for 2 minutes then turn your speed up to medium until medium-stiff peaks form.

To assemble, pull biscuits in half. Take the bottom of one and spoon strawberries on top. Add a dollop of whipped cream, add the top of the biscuit, add more whipped cream and put a cherry *ahem* I mean strawberry on top.

And then, get a fork, sit down and enjoy the yummy goodness that goes into your mouth.

Then finish the rest for the other people that will be eating with you too.

Have a great day and God Bless.