Flour Power… Shelf Life

• The original paper packaging is fine for long term cabinet storage as long as the package has not been opened.
• Most types of flour keep longer in a cool, dry cabinet if stored in a sealed plastic or glass container.
• The refrigerator is a very good storage area for flour, but the use of a sealed container is even more important to prevent the flour from absorbing moisture as well as odors and flavors from other foods stored in the refrigerator.
• The freezer is usually the best location for long term storage. Use sealed plastic containers or freezer bags for optimum freshness.(This is where I store mine)
• Flour that does not look or smell good should not be used. Duh…
• All Purpose Flour… cabinet storage, up to 8 months if properly stored in a sealed container or if tightly wrapped, and for refrigerator or freezer storage, up to one year.
• Bread Flour…several months in a cool, dry cabinet when stored in a sealed container or if tightly wrapped, and up to one year in the freezer.
• Wheat Flour…6 months to one year in the freezer if stored in tightly sealed plastic containers or if tightly wrapped. It will keep for only a few months if stored in a cabinet. Freezer is your best bet!

Slow Cooker Chicken Cordon Bleu
If you love Chicken and you love Chicken Cordon Bleu… then this little recipe is made for you! (A little poem for you)

Just Look at this picture people!  Cheese, Ham and Stuffing… 

Make this for dinner tonight!

Ingredients:

·       4-6 Chicken Breasts

·       4-6 slices of Ham

·       8-10 slices of Swiss cheese

·       1 can cream of chicken Soup

·       1 cup whole Milk

·       1 box Chicken Stuffing Mix

·       1/4 Cup Butter

1.    Mix soup and milk together.  Put about half of the soup in your Crock   pot. (Spray Crockpot with Pam first)  
2.   Chicken breasts go in next.  
3.   Layer with the sliced ham and Swiss cheese.  (This is where I slice the chicken in half and put the ham and cheese inside and put Swiss cheese on the top).  

4.   Pour remaining milk/soup mixture on top of the Swiss cheese. 

5.   Then last but not least… put the stuffing mix on the very top and drizzle with 1/4 cup butter.  Cook on low for about 4-6 hours.

 Recipe from The Recipe Critic…

Peanut Butter Cup Cookies…

semi-homemade

Ingredients

 Refrigerator Peanut Butter Cookie Dough

 Miniature Reece’s Peanut Butter Cups

Instructions…

Slice the cookie dough into 1 to 1 ½ inch slices. Lay the slices on their side and cut them into quarters. Place each quarter into a greased mini-muffin pan. 

Peel the wrapper from as many cups as cookies you’re going to make. (Don’t be afraid to try different combinations of candies and dough.)

Bake the cookie dough in a 350-degree oven for just a few minutes, about 6 to 8 at the most. You’ll want to take them out just when they start to turn golden.

Almost as soon as you pull the warm cookies from the oven, begin lightly pressing one peanut butter cup into each cookie. The warmer the cookies…the better. They’ll grab onto the pieces of candy and work their magic, making the candy nice and soft and melty…

When they’re all done, carefully remove from muffin pans with a spoon and arrange on a nice decorative platter.  Then receive compliments on your fabulous homemade cookies…

From…The Pioneer Woman

Halloween Bark

There are as many versions of Halloween Bark as there are grains of sand in all the beaches of the world.  This one is different and spooktacular! 

Pioneer Woman is my hero and I follow her site…everyday…sometimes twice a day.  You are going to love this Bark…promise!

Ingredients

·       1 package White Almond Bark

·       16 whole Graham Crackers

·       Pretzel Sticks, Broken In Half

·       Oreo's, Chopped

·       Reese's Pieces

·       Chopped Pistachios

·       Mini Chocolate Chips

·       Other miscellaneous Ingredients: Mini Marshmallows, Candy Corns, M & M's, Colored Sprinkles, Different Nuts, Broken Chocolate Bars… you get the picture.

This is how you make the Bark…

1.    Melt the almond bark over a double boiler (I use a glass bowl over a saucepan of simmering water.) Stir until smooth and allow to cool slightly.

2.   Arrange whole graham crackers together on a rimmed baking sheet so that they're butted up against one another. Pour the melted almond bark over the top and use an offset spatula to spread it evenly over the surface.

3.   Sprinkle on pistachios, chocolate chips, pretzels, and Reese's Pieces (along with anything else you'd like to add.) Lightly press all the ingredients with the palm of your hand to make sure they're all anchored on.

4.   Place the pan in the fridge and allow it to set completely. Break the bark into smaller pieces. Serve on a platter or package in small cellophane bags!  Happy Halloween!!