New Cookie recipe from an author that I LOVE!!!

So I was just browsing some of my favorite blogs and websites and came across this decadent cookie recipe that sounds like it is TO DIE FOR!!!! The webiste is through EVERYDAY FOOD STORAGE. and she just came up with a new cookbook that reduces fat and adds fiber with BEANS!!! I am excited to check the book out and take it for a spin. You can bet that it will be on Christmas list this year (if I don't give in and buy it before! :))

LOW FAT ULITIMATE DEATH BY CHOCOLATE COOKIE

1 pkg devils food cake mix

1/2 cup bean puree (white or black - pureed in processor or blender until smoothie like consistency)

2 eggs

1 Tsp Vanilla

1 8 oz pkg cool whip (fat free)

1/2 pkg dark chocolate chips, melted

Preheat oven to 350. Combine half of the cake mix, beans, eggs and vanilla in mixer for 2 minutes or until thouroughly combined. Add in second half of cake mix unitl thouroughly combined. Drop balls of cookie dough onto greased cookie sheet and bake 10-13 minutes or until done. Remove from oven and drop sheet onto counter or stovetop from about 6-12 inches to flatten cookies and make them chewy. Allow to cool

mix cool whip and melted chocolate to make a mouse. Sandwich between 2 cookie.

Making Bread FYI

As we are all aware, food prices are on the rise. We hear of crop failures and weather problems, and increased prices for food distribution because of the increase in fuel prices. If grocery stores were suddenly empty, would you have enough food in your home to feed your family nutritious and good-tasting meals?
We have probably all heard the quote by Brigham Young when he said "The time will come that gold will hold no comparison in value to a bushel of wheat."
If you are thinking that you have plenty of wheat stored, consider this: For one loaf of bread per day for a year, you will need:
275 lbs of wheat
4 gallons of oil
46 lbs of sugar or honey
8 lbs of yeast
and 8 lbs of salt.
It is estimated that most families would need at least 2 loaves of bread per day if they were living on survival foods. I would prefer to have some nice homemade bread instead of just boiled wheat. Then some homemade jam and peanut butter would be great also. Think about what your family would need for an appetizing and nutritious diet in an emergency.

Magic Mix and Homemade Pudding

SO I like to challenge myself from time to time, and this past week, I found a recipe that took me 4 attempts to make it right! I wanted to have some yummy homemade pudding and I had never even tried to make the store bought heat and serve stuff so this was my challenge.
So my first attempt yielded Chocolate soup.....tasted yummy but not what I wanted. Tried again about an hour later and used a different recipe. This time it was a little thicker, but not successful enough to call it a victory. Then I called my mom and asked for a little help. She told me to cook it a little longer, so I did. Wouldn't you guess it, it was almost pudding consistency on the third try. Finally I cooked it 5-6 minutes and it turned out! YAY!!!

I got this one from a cookbook called I CAN'T BELIEVE IT'S FOOD STORAGE

MAGIC MIX

2 1/3 cups dry powdered milk (Morning MOOs)
1 c. all purpose flour or 1/2 cup cornstarch (great for gluten free)
1 c butter at room tempearture
combine ingredients in a large bowl an mix with an electric hand mixer until the mixture resembles cornmeal. Keep mix tightly covered in the refrigerator for up to 8 months

Magic Mix Pudding

1/2 C. Sugar
1 C. Magic Mix
2-3 T. Cocoa (optional)
2 C. Water
1 t. Vanilla

Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cook for about 5 minutes or until mixture thickens. Cover and Cool.

These and other recipes can be found online at everydayfoodstorage.net

Chicken Tortilla Soup

Chicken Tortilla Soup - found on livestrong.com

1 lb cooked chicken, cubed
3 cups water (I just used the water that I boiled the chicken in for extra taste)
1 can chicken broth - low sodium
1 can diced green chilies
2 cans black beans
2 cups frozen corn
2 cans diced tomatoes
1 cup salsa
1 tbsp cumin
1 tbsp garlic powder
Add ingredients together in a large stock pot. Cook for 1 hour or until flavors are blended. Serve with tortilla chips, sour cream, avocado chunks, cheese or whatever you like. I just left it plain tonight and it was sooo tasty! Perfect dinner for a rainy night.

** This recipe makes A LOT of soup. It made abt 4 quarts for me so if you have leftovers, they freeze great!