Powdered Milk to Fabulous hot cocoa. 100 Calories per 1 cup serving 9 grams protein, 27% RDI of calcium, PLUS DELICIOUS!

January 12, 2022

For 39 servings:

In this order, add to bowl.

27 oz of powdered milk (about six cups of non-instant Milk Powder) (One pouch if you got it from the Food Storage Center on Provident Living.com)

3/4 cup sifted (through a strainer is fine) unsweetened cocoa powder

1/2 teaspoon powdered vanilla (I use Cooks brand, and am not endorsed by them)

1/3 teaspoon PURE Sucralose powder (order online) I use “Bulk Suppliments”

Mix the vanilla powder and the sucralose with the cocoa before adding the lecithin

1/2 cup minus 2 teaspoons of lecithin. I use SOY lecithin. The best price I found is from NUTS.COM (Soy lecithin is recommended as a dietary suppliment for lowering bad cholesterol and raising good cholesterol. It is also beneficial for skin, digestion and heart health. After studying it before using in the recipe, I am glad to have a little extra as a suppliment in my diet.)


To serve: ADD 3 level tablespoons to 1 cup hot water and stir well.


Perfect Yogurt From Powdered Milk

January 5, 2022

Reconsitute milk according to the package directions.

If you are using non-instant powdered milk from food storage, you may not have the instructions. Add 3 tablespoons milk powder PER CUP of warm tap water. 110 degrees is ideal. If you want to make a stiffer Greek style yogurt, use 4 1/2 Tablespoons per cup. Since I make yogurt in pint containers, I add 6 tablespoons non-instant milk for regular yogurt and 9 tablespoons non-instant milk powder to a pint of warm water.

Add 1 Tablespoon culture to each pint of milk. Culture can be homemade yogurt from a previous batch, whey (the clear liquid that rises to the top of the container) from yogurt with live cultures from a previous batch OR store-bought yogurt containing live cultures. To start a culture from purchased yogurt, I recommend using Greek yogurt with live cultures. Other yogurts will work but they often have fewer cultures and more starchy fillers. I bought one 6 oz container of plain Greek yogurt about a year ago and have been using the excess whey from each new batch.

Use an electric pressure cooker with a yogurt setting cycle or an oven with a bread proofing setting for 6-8 hours (which will keep it at 110 degrees) OR keep it at 110 degrees Farenheit by starting with milk at that temperature and wrapping it very tightly and keeping in a warm place. An insulated container like a thermos can be helpful in keeping it the right temperature. In the summer you can use a hot car (open the window a little so it doesn’t get too hot) to keep it warm.

My take on the Mediterranean-Dash diet for Neurodegenerative Delay or MIND diet.

December 31, 2021

The Mediterranean Diet includes whole grains, legumes, nuts, seeds, and loads of vegetables and fruits, moderate amounts of dairy, seafood poultry and fish. Sweets and red meats are eaten on special occasions.

Here’s a link to the Mayo Clinic explanation of the Mediterranean Diet.


The DASH diet limits sodium, saturated fats and sugar while encouraging foods rich in calcium and potassium. Here’s a link to the Mayo clinic explanation of the DASH diet.


So the MIND diet doesn’t change any of the those combined diets, but it does put positive emphasis on quantities and frequency for foods shown to be beneficial specificially for brain health.

Here’s the spread sheet that I made to track consumption of MIND foods.

Here is a link to a spreadsheet my friend, Wendy Bills, made which is organized much better and printable! (let me know if you have trouble with the upper link.)


December 13, 2021
This wonderful recipe is as fabulously rich as any, but this version is ideal for shipping!

Start with your heaviest pan. A 12 inch cast iron skillet is my favorite type.


1 cup salted butter,

1 1/2 cups granulated sugar

2 Tablespoons water

Heat on medium high on stove top (see video on YouTube, Beth’s Happy Home here https://youtu.be/WmjGccVk5pI

Stir gently with metal spatula

When butter is melted, add 1 cup sliced almonds

Cook until golden brown, stirring constantly. When golden brown, remove from heat and add

2 teaspoons vanilla stir well

Spread on foil

Sprinkle with 2 cups (12 oz plus or minus) semi-sweet chocolate chips

Garnish with chopped, toasted nuts. (see video for instruction)

Let set until chocolate is firm. Break in pieces and ship or package as fast as you can. The temptation to devour the whole batch is INTENSE!

Enjoy and Love to all!

Your New Favorite SALSA Recipe

December 4, 2021
Even the picture makes my mouth water!

I’ve never really measured quantities, but here are my estimates

Start with about 3 lbs tomatoes. If using varieties with small cores, (like Roma) just wash them and blend them on lowest setting.

Add one large yellow (or any type you have, 3″or 4″ diameter) onion, cut into 1/8ths, so the blender blade can grab them, Drop into blender.


2 tablespoons minced garlic (10 cloves)

1/2 cup coarsely chopped cilantro. (About 1/3 bunch if purchased)

2-3 Anaheim peppers or 2 poblano peppers, for very mild salsa. Cut small enough that your blender or food processor can handle it. Remove seeds and stems. If you like some spicy kick, use a jalapeno or serrano too or in place of the Anaheim or poblanos. Remove seeds and if you want it spicier yet, add the seeds or more jalapenos or serranos.

Two cups/drained cooked black beans, (canned are fine drained from the can)

Add a packet of taco seasoning mix OR about 1/4 cup of the taco seasoning in the larger container.

Taste for saltiness. I usually add about 2 teaspoons regular table salt at this point.

I also add 1/2 teaspoon black pepper,

1 teaspoon cumin, (there is already some cumin in the taco mix. You might want to taste it before adding, if you’re not familiar with its strength.)


2 boneless, skinless chicken breasts sliced into 3 strips each. Lay in 8″ baking pan. Cover with 2 cups of salsa. Squirt about 1 tablespoon yellow mustard lightly over the salsa. Sprinkle 1 cup of shredded cheddar cheese,(I prefer sharp). Bake in the oven about 35 minutes.

Serve with rice or quinoa to soak up the sauce. EASY AND COMPANY WORTHY!

Toasted Almond Caramels, OH MY!

December 3, 2021

Start by toasting 2 cups of almonds by spreading them on a cookie sheet and toasting in 350 oven for about 12 minutes. They should look a little darker and they will start to smell toasty and to pop here and there.

Spread toasted caramels in a foil-lined pan, (I like the thickness my 11×15 produces.) I don’t bother to chop them. When I cut the caramels, they are cut up a little.

Truthfully, any nuts will work. . .but I think almonds have the best texture and flavor.

In a LARGE HEAVY POT Heat, stirring constantly:

4 cups of granulated white sugar

1 cup salted butter

2 cups cornsyrup, (not dark)

Cook this mixture until it is bubbling steadily and then very gradually, (over about 10 minutes) add 2 cans of well-shaken evaporated milk. Add it slowly so that it doesn’t stop the boiling.

Cook to 238 degrees using a thermometer. That’s called “soft ball” but it’s very tricky to get it just right without a thermometer.

Remove from heat and stir in

2 teaspoons good quality vanilla.

Pour hot caramel over nuts in pan.

If you like salted caramels, sprinkle lightly with coarse sea salt at this point. For my taste, the salt in the butter is enough, so taste before salting more.

Let cool.

Cut with a pizza cutter and sides with knife or metal spatula.I like to cut it in 1/2 inch cubes. This seems to be the ‘bite size’ that is just right.

I wrap by twisting the pieces into a 3 inch square piece of parchment paper.

Wrapping is very tedious, so it saves time and work if you just eat them as you wrap!

Ultimate Food Gift Chocolate Fruit and Nut Cake updated RECIPE

December 3, 2021

To a mixing bowl add

1 cup all purpose flour

1 1/2 cups whole wheat flour (can use all purpose flour instead)

2/3 cup cocoa powder

2 1/4 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 cups sweetened flaked coconut (I toast it until brown in the oven first)

1 cup chopped walnuts

(opt: 1 cup chopped pecans)

Opt (1/2 cup toasted chopped almonds)

(I add all three types of nuts if I have them on hand. Any proportions is fine)

1 cup drained crushed pineapple

3 large eggs

1 1/2 mashed bananas

1 1/2 cups vegetable oil

1 cup dried cranberries

(opt) 1 cup chopped dates. (mine were a little hard, so I microwaved them for a minute in hot water.)

1 Tablespoon vanilla

Mix until blended.

Can be baked in a greased and floured bundt pan for 50 minutes.

For molded cakes, pour into an 11×15 greased pan. (Line with parchment paper if you’re in the mood.) Wrap sides of pan with a strip of wet towel and fasten with a safety pin. Let sit for a few minutes while the oven preheats to 350 and then bake for 45 minutes in center of oven.

Let cool completely. See shaping them to tins here; https://youtu.be/e1rqjiGtP_8

HUMMUS to make your tummy purr and your Wallet REJOICE. IT’S EASY, too.

April 15, 2021

1 pound of dry chickpeas (garbanzo beans)
cook on high in electric pressure cooker
until tender in electric .
About 50 minutes (or on stovetop until tender)
(OR 5, 15oz cans)
2 1/2 Tbls peanut butter
1/4 cup lemon juice
4 Tbls olive or sesame oil
1 teaspoon ground cumin
1 1/2 teaspoon garlic powder
1/2 cup cooking liquid
Blend until smooth.

For cheese hummus:
Stir in 3 Tbls cheese powder
and 1/2 cup cooking liquid to 2 cups
basic hummus recipe
Stir in 2 Tbls ranch dressing mix
1/2 cup cooking liquid to 2 cups
basic hummus recipe.
For lime pepper:
add 1 Tbls to 2 cups basic hummus
Garnish with whole cooked (roasted?)
chickpeas, and/or parsley, shredded cheese,
or chopped olives, or extra olive oil.

MY FAVORITE SOUP RECIPE! Hearty, SKINNY Chicken GUMBO Soup 235 calories per serving.

March 24, 2021

1 lb flavorful ground turkey sausage, (browned)

1 lb boneless skinless Chicken breast chopped to 1/2 inch cubes and browned in a little oil

4 cups chopped onion

1 large bell pepper, coarsely chopped

6 stalks celery, chopped

1 12oz package cut okra

Opt: 1/2 lb fresh asparagus, cut into 1″ lengths.

1 quart or 2 15 oz cans stewed, chopped or blended tomatoes.

2 generous tablespoons soup base (Better than Bouillon)

6 cups of water.

4 1/2 cups cooked brown rice,

OR add 1 1/2 cups raw rice with 3 extra cups of water to soup and allow 1 1/2 hours on medium low to cook.

If using cooked rice, Bring Gumbo to boil in a covered pot and then turn heat to medium low to simmer for another 25 minutes until vegetables are tender. THEN ADD RICE! (See video)

Makes 12 generous servings,

Serve hot with Ginger Pumpkin Sweet Corn Bread, (RECIPE AT THE END OF THE VIDEO)

Chocolate Pudding with variations and a link to the sugar cookie recipe I used for the pie crust.

March 22, 2021


For chocolate pudding (4 large servings)

4 cups skim milk

Add 4 eggs mix well

Add 4 Tablespoons cornstarch (Add a total of 5 for pie filling)

Add 2/3 cup white sugar. (For butterscotch use 1 cup brown sugar and don’t add cocoa)

1/2 cup unsweetened cocoa powder (leave out for vanilla)

1/2 teaspoon salt

2 teaspoons vanilla,

Mix well, cook, stirring constantly on medium high heat until thick.

Serve warm as pudding or chill for pie

top with whipped topping YUMMMMMMY!

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