I would like to grow my own everything ...
and also totally live off the grid....
and I would also like to fly ...

I would try the easiest first.... anybody got any wings?

Not me! Give me heat and air conditioning and light. Surround me with friends and neighbors. Give me grocery stores, health care, gym, shopping malls, movie theaters, restaurants... and credit cards

I wouldn't last a day "off the grid"

Karen

Hahahaha

Some of that you can get with your own electrical generator, solar panels,

Cheesy Mashed Potato Pots

2 pounds red skinned or Yukon gold potatoes, peeled, if desired and cut up
1/2nteaspoon salt
1/8 teaspoon freshly ground black pepper
Milk (optional)
1/2ncup whipping cream
1/3 cup shredded American or cheddar cheese
Freshly ground black pepper (optional)
Directions
Preheat oven to 350 degrees F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and 1/8 teaspoon pepper. If necessary, add a small amount of milk for desired consistency.

Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1-1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl over); fold in cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake, uncovered, about 20 minutes or until lightly browned and heated through. If desired, sprinkle with additional black pepper. Makes 4 servings.

kqcrna said:Not me! Give me heat and air conditioning and light. Surround me with friends and neighbors. Give me grocery stores, health care, gym, shopping malls, movie theaters, restaurants... and credit cards

I wouldn't last a day "off the grid"

Karen

Why did I just have the sudden urge to sing the theme song to Green Acres?

Crock Pot Gluten Free Pumpkin Chocolate Cake.

I forgot the gluten free flour so used spelt flour, Stevia and I also used cinnamon applesauce since I couldn't find the regular that I swore we had. Looks good, smells good but can't taste until tomorrow.

http://www.sugarfreemom.com/re...

Ingredients

•2 1/2 cups gluten free flour
•3/4 cup unsweetened cocoa powder
•1 teaspoon baking soda
•1/2 teaspoon baking powder
•1/2 teaspoon salt
•1 cup Swerve or erythritol
•2 teaspoons pumpkin pie spice
•8 tablespoons butter, softened
•1/2 cup unsweetened applesauce
•2 eggs
•1 teaspoon vanilla extract
•1 1/2 teaspoon chocolate liquid stevia
•1 (15 ounce) can pumpkin puree, not pie filling


Optional Topping: 1/3 cup sugar-free chocolate chips, 1/4 cup pepitas


Instructions
1.Whisk together the first 7 dry ingredients. Set aside.
2.Add the rest of the ingredients to a stand mixer and blend until combined.
3.Slowly pour the dry mixture into the wet in the stand mixer and blend on low until incorporated.
4.The batter will be thick!
5.Grease your crock pot then spread the batter onto the bottom. To make spreading easier, wet the back end of a spoon or spatula and try to make an even level.
6.Add toppings if desired.
7.Cover and cook on low 3 1/2 hours or until toothpick in center comes out clean.
8.Uncover and allow to cool 30 minutes before slicing.

Rosie, have you ever read the Jack Reacher novels by Lee Child? You might enjoy them. The protagonist lives off the grid.

Karen

No, I sure haven't.

I will put this on my List!


Should I admit I am reading A Wrinkle in Time??...


I just completed The Seven Daughters of Eve ..fascinating...

Jack Reacher is wonderful. There are a bunch in the series. I recommend you start at the beginning. Violent but... very good. And Reacher is OFF THE GRID as the series progresses.

http://www.bookseriesinorder.c...

Karen

Thank you. I really enjoy well developed characters

I can't eat but I still like to drool!

Ingredients

1 lb. Crabmeat
1 Egg, beaten
1 cup Ritz Crackers, crushed
1 tsp. Yellow Mustard
2 tbsp. Fresh Lemon Juice
2 tbsp. Fresh Parsley, chopped
1 tsp. Old Bay Seasoning
1 tbsp. Worcestershire Sauce



CRAB PUPPIES
Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golfball sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.

Butternut Squash & Sage Spaghetti with Zucchini Noodles


Serves: 4
INGREDIENTS
2 Tbsp olive oil
1 medium onion, chopped into large chunks
3 cloves garlic, minced
2 lb. butternut squash, peeled and cut into cubes (about 3 cups)
¼ tsp. nutmeg
Salt and pepper, to taste
3 sage leaves, minced
2 cups vegetable broth
8 oz. Barilla whole wheat spaghetti
2 medium zucchini, spiralized
INSTRUCTIONS
In a large skillet over medium heat, drizzle olive oil and sauté onion and garlic, until translucent and fragrant, about 3 minutes. Add squash, nutmeg, salt/pepper and cover, stirring occasionally, for about 8 minutes. Add sage and cook an additional minute.
Add vegetable broth and bring to a boil. Reduce heat and allow squash to simmer, uncovered, for about 20 minutes until the squash is soft and the broth is reduced by half.
Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
Once the squash mixture is ready and has cooled slightly, add mixture to your food processor or blender and purée until smooth. Feel free to add extra vegetable broth or water as-needed for a thinner sauce.
Toss the spaghetti, zucchini noodles and sauce all together in the skillet you were just using and cook over medium heat for about 2 minutes, until everything is combined. Season with additional salt/pepper and sage, serve and enjoy!
NUTRITIONAL INFORMATION
Serving Size: ¼th of the recipe • Calories: 322 • Fat: 8 g • Saturated Fat: 1.1 g • Carbs: 54 g • Fiber: 9.5 g • Protein: 10.6 g • Sugar: 8.7 g • WW Points+: 8 • Smart Points: 10
You can find all of your favorite Barilla products pretty much at any grocery store, but I actually picked mine up at my local Target, which is of course my absolute favorite place on Earth. Just a warning though….you may go in for just pasta and end up leaving with a whole cart full of things after. But hey, is that really such a bad thing? It is TARGET after all.

Butternut Squash & Sage Spaghetti with Zucchini Noodles


Serves: 4
INGREDIENTS
2 Tbsp olive oil
1 medium onion, chopped into large chunks
3 cloves garlic, minced
2 lb. butternut squash, peeled and cut into cubes (about 3 cups)
¼ tsp. nutmeg
Salt and pepper, to taste
3 sage leaves, minced
2 cups vegetable broth
8 oz. Barilla whole wheat spaghetti
2 medium zucchini, spiralized
INSTRUCTIONS
In a large skillet over medium heat, drizzle olive oil and sauté onion and garlic, until translucent and fragrant, about 3 minutes. Add squash, nutmeg, salt/pepper and cover, stirring occasionally, for about 8 minutes. Add sage and cook an additional minute.
Add vegetable broth and bring to a boil. Reduce heat and allow squash to simmer, uncovered, for about 20 minutes until the squash is soft and the broth is reduced by half.
Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
Once the squash mixture is ready and has cooled slightly, add mixture to your food processor or blender and purée until smooth. Feel free to add extra vegetable broth or water as-needed for a thinner sauce.
Toss the spaghetti, zucchini noodles and sauce all together in the skillet you were just using and cook over medium heat for about 2 minutes, until everything is combined. Season with additional salt/pepper and sage, serve and enjoy!
NUTRITIONAL INFORMATION
Serving Size: ¼th of the recipe • Calories: 322 • Fat: 8 g • Saturated Fat: 1.1 g • Carbs: 54 g • Fiber: 9.5 g • Protein: 10.6 g • Sugar: 8.7 g • WW Points+: 8 • Smart Points: 10
You can find all of your favorite Barilla products pretty much at any grocery store, but I actually picked mine up at my local Target, which is of course my absolute favorite place on Earth. Just a warning though….you may go in for just pasta and end up leaving with a whole cart full of things after. But hey, is that really such a bad thing? It is TARGET after all.

I have a spice blend especially made for baked, or roasted, or grilled chicken. I'm not sure about it just yet. How about a 2nd opinion? First 2 people who send me their name and address via tree mail will be mailed some to try out for themselves. Gene

Do Nothing Cake

You’ll Need (for the cake):

2 cups of sugar.
2 cups of flour.
2 eggs.
1 tsp of baking soda.
1 tsp of vanilla.
16 ounces of undrained crushed pineapple.



You’ll Need (for the icing):

½ cup of butter.
1 cup of sugar.
¾ cup of evaporated milk.
1 cup of coconut.
1 cup of nuts.
1 tsp of vanilla.

How to:

In a bowl, mix the sugar, flour, eggs, baking soda, vanilla and pineapple until well blended using a spoon.
In a 13×9 cake pan, pour the batter and bake for 35 to 40 minutes in a preheated oven to 350°.
To make the icing, mix together the butter, sugar and evaporated milk and cook for 5 minutes over medium heat to thicken a little.
Turn off the heat and add in the coconut, nuts and vanilla then ice the cake while it’s still hot.
Bonne Appétit!

Easy, peasy and yummy! This cake is to good to be true! How can something so simple and easy be so sweet and delicious? You should definitely try this one yourselves, you will love it.

Make it, mail it to me and I'll devour the whole thing within a week.

pepper23 said:Make it, mail it to me and I'll devour the whole thing within a week.

It wouldn't last that long around here!

Rosie that sounds great!!!

Easy huh?
Can do this with the kiddos.
That's why I posted. Quick for the days the clock moves too fast

Looks like something for the church bake sale in a couple of weeks.

AnnaZ said:Looks like something for the church bake sale in a couple of weeks.

Now that is something I'd love to volunteer for, because I LOVE to bake all kinds of stuff, like lemon meringue cookies, triple fudge chunk mint brownies & could go on. I bet that would make some awesome money for your church!. I think I'll find a local church near me that has bake sales that I can volunteer my culinary prowess!