Friday, October 19, 2012

52 Week Storage Purchasing Plan

 Great Share from: The Preppers Way Of Life, This may come in useful for some of you. You can make changes as necessary, but it gives a great outline and starting point! 
Double up and get it done faster if you can...
Follow this link for the chart...

Thursday, October 11, 2012

What you can do, Heart Attack Help...

Simple steps, yet so critical......................... Thanks Nurse Amy

If Dr. Bones ever has a heart attack I will be quickly administering these two things: 

Aspirin 325mg in powdered form inside the lower gum area and a few drops of Cayenne extract (Capsicum annum)

Extracted from: Dried fruit (90,000 H.U.)
Ratio: 1:4. 

I will keep him calm, relaxed and speak in a peaceful manner. If 911 is available I will call them. I know how to do CPR just in case, everyone should know this.
I also have an automatic defibrillator which I will apply, it has a computer which determines whether it will activate. I own an ambu bag also.
If the SHTF, I can only hope the aspirin and cayenne and my actions will be enough. Having a plan is EVERYTHING in a medical emergency. Seconds can make the difference between life and death.
 Learn about medical preparedness now... it may save your family member. 
Nurse Amy

Wednesday, October 10, 2012

Halloween Treats...

You have got to go here and 
check out all the fun Halloween treat and cooking Idea's

Here are Just a few...
Photo: ~~***Creepy-Creature Cake***~~

1  box (18.25 ounces)devil's-food cake mix
1  can (16 ounces)chocolate frosting
2  cups chocolate cookie crumbs
  Red decorating icing
  Gummy worms, candy bugs, candy body parts, and mini marshmallows

1. Heat oven to 350 degrees F. Grease and flour a 10-cup Bundt pan. Prepare cake according to package directions and bake. Cool 15 minutes and invert cake onto wire rack; let cool completely.

2. Frost cake and cover with cookie crumbs. Pipe red icing to look like dripping blood. Place worms and candy bugs and body parts around cake.

How To Make  A Bloody Hand:
Fill a rubber glove with mini marshmallows, close the wrist with a rubber band, then use red markers for blood and black markers for fingernails. Place hand inside center of cake and cover wrist with crumbs.
Photo: ~~***Scary Chocolate Halloween Spiders***~~

For 24 Extremely Scary Spiders:
2 cups semi-sweet chocolate chips
2 tablespoons butter
4 cups chow mein noodles
48 red cinnamon candies

Measure the chocolate chips and butter in a large microwaveable container.

Microwave 2 minutes.

Remove from the microwave and stir until melted. If the chocolate isn't totally melted, place it back in the microwave for 20 seconds. Stir.

Add the chow mein noodles and stir until well-coated.

Drop the mixture onto the prepared baking sheets, place two red cinnamon candies on top for eyes, and pull a few noodles out a little to resemble legs.

Let the spiders set in a cool place or in the refrigerator.

Amount Per Serving
Calories 116 Calories from Fat 55
Percent Total Calories From: Fat 48% Protein 4% Carb. 49%

Nutrient  Amount per  Serving 
Total Fat  6 g 
Saturated Fat  3 g 
Cholesterol  3 mg 
Sodium  11 mg 
Total Carbohydrate  14 g 
Dietary Fiber  0 g 
Sugars  0 g
Protein  1 g
Vitamin A 2% Vitamin C 3% Calcium 0% Iron 3% ~~***Scary Spider Cookies (Gluten-Free Recipe*)***~~

1 cup sugar
3/4 cup Land O Lakes® Butter, softened
1 Land O Lakes® All-Natural Egg
1 tablespoon vanilla
2 1/4 cups Gluten-Free Flour Blend (see below)
1 teaspoon baking powder
1/4 teaspoon salt
 Black decorator sugar

 Gluten-free red or black licorice laces (string),cut into 192 (1 1/2 to 2 inch) pieces, if desired
 Decorator gel or frosting
 Decorator candies (candy eyes, red cinnamon candies, mini chocolate-covered candy pieces, candy sprinkles, etc.), if desired

Heat oven to 375°F. Combine sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour blend, baking powder and salt. Continue beating, scraping bowl often, until well mixed.

Roll dough into 1-inch balls. Roll balls in black sugar to coat entire ball. Place onto ungreased cookie sheets. Bake for 6 to 10 minutes or until set.

Immediately insert 4 licorice pieces into each cookie to form legs. Move cookies to cooling rack. Cool completely.

To add eyes, place a tiny dab of decorator gel or frosting onto cookie; gently press on candy.

Store between sheets of waxed paper in containers with tight-fitting lid. 

*This recipe was developed using alternative flours and other products labeled as "gluten-free". To date, the FDA and USDA have not defined the term "gluten-free." Therefore, to the best of our knowledge, the ingredients in our Process Cheese (example: American Process Cheese) and our natural dairy products (examples: natural cheese and butter) do not contain gluten. 

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

- If necessary, poke toothpick or skewer into cookies so licorice pieces can easily be inserted for legs.

- Place black decorator sugar in a clean, dry, glass bowl. This prevents sugar from getting too greasy and allows it to stick to the dough. You may need to occasionally start with fresh sugar if sugar isn’t sticking. Do not let the sugar get wet or it will dissolve. 

- Use any color decorator sugar to roll the dough balls to create a variety of bugs. 

- Cute candy eyes can be found at cake decorating stores. They are inexpensive, easy to use and add the perfect touch to these cookies.

Pumpkin Deviled Eggs....

So worth Blogging to cute!

Perfect stuffed eggs from Gypsys Melting Pot for fall entertaining

~~***Thai-spiced Deviled Eggs***~~
6 Eggs
2 Tablespoons thick coconut milk, cold(not low fat) or mayonnaise
2 Teaspoons Thai Curry paste (we used the Thai Kitchen brand)
1 Teaspoon ketchup
½ Teaspoon paprika plus more to sprinkle
½ Teaspoon spicy mustard
¼ Teaspoon Sriracha or other red chilli sauce
Salt to taste

For the pumpkin look -
1 Spring/green onion


1Cover the eggs with an inch of cold water and bring to a boil. Boil for a minute, then cover and set aside for 10 minutes. Drain and then fill the pan with cold water. After 5 minutes, peel the eggs. Slice each egg length-wise and gently remove the yolks.

2Place the yolks and all the other ingredients in a small bowl and mash until very smooth. Mound the yolk mixture into the egg whites or transfer it to a zip top bag and pipe it out. Wet your finger and pat the surface of the filling smooth. Using a toothpick draw lines to make the 'pumpkin' indentations.

Sprinkle with paprika if desired. Cut up the green part of the onion to make tiny stems and add them to finish off the pumpkin look.

Monday, October 1, 2012

Helping honey bees help themselves

Great Share from FB by: Rogue Wild Farm

I Love Bees and you will to once you know just how vital they are to our Eco system! Nest time you think about stepping on one that is enjoying the nectar of a dandelion think again. SRN

  Follow the link below to the full article...