Muffins from a pancake mix (all different kinds/flavors - your choice)

 

   

This particular can of pancake mix from food storage is about 12 years old, I don't think the labels look like this any longer.

 

 

Continuing on 'things to do with a pancake mix' that aren't necessarily pancakes.
The cookies were a hit, now let's move on to muffins.  So QUICK and easy.  I whipped up a couple different versions today and thought I'd quickly share.

Pancake Mix Muffins

2 1/2 c pancake mix

2 eggs (egg powder to equal)
1 c milk (premixed from dry milk powder or fresh if you have it)
1/4 c sugar

1/2 c oil of choice

extract - vanilla, almond, lemon or orange - depends on the kind of muffins you want

Stir or whisk together the ingredients, add whatever flavorings and extras you wish.  Bake in muffin tins, lined with paper if you wish, at 400 for 15-17 minutes until done. 

 

 

 

 

The first batch was chocolate chip with vanilla extract

 

 

 

Second batch was almond and vanilla extract with poppy seeds, and topped with sliced almonds

 

 

 

 

 

 

Auguson Farms Lasagna from their Italian Pail

 

 

 

 

Tonight I used our 'daily bread' dough from the refrigerator (many, many previous posts about that one) to make pizza and cheesy garlic bread.  The pizza for Mr. Husband, and the garlic bread for me and he to eat with another food storage item from our long term level - the Auguson Farms Italian Pail bucket.

I bought this bucket kit at some point prior to a camping/hiking trip I was taking in 2017.  One of my daughters and I were doing a 2 week cross-country camping trip and were bringing everything we needed for 2 weeks (food, water, power, etc).  I bought two buckets - an Italian version and their Mexican version. 

We also had other freeze-dried food options so we only ended up using a few things from the Mexican bucket and making a pizza from this one.  We weren't impressed by either of them.  That's another reason we came home with most of the bucket items intact.

Today was the day to drag one of them out of storage again and see if we can use some of these up.

I opted for the lasagna package.  What I had in mind (wrongly, I found out) was the delicious cheesy lasagna sold by Mountain House.  This was... nothing like it.

 

 

One thing to mention is how great these are for long term in the fact they are good for at least 25 years.  For example, this packet of lasagna is 'best by" December 14, 2042.

 

The instructions are awesome because they are so easy (compared to a lot of the pouches in these buckets).  Simply add the contents to 5 cups boiling water and simmer for 20 minutes.

See the big blob in the photo?  That was the primary tomato powder and spices as they had solidified into a lump in the package.  No worries, as it broke apart and dissolved as the water simmered.

The meal however was, disappointing.
It tasted almost completely like chili powder and water with a little bit of pasta thrown in.

It needed help.
After simmering about 10 minutes (half the time) I removed 1 1/2 cups of the liquid and replaced it with a cup of bottled spaghetti sauce from the pantry and 3/4 cup water.  I added some salt to taste and then after more disappointing taste tests, added some cheese powder from the Mexican bucket and still needing help, added about 1/2 cup Parmesan cheese as well.

After simmering to complete the cooking cycle, served with the homemade garlic bread... and it was good.

On it's own however?  It would truly have to be an 'emergency' situation in order to eat it without being able to help it out with bottled sauces, salt and cheeses.  Not a winner... and we have 2 more packages in the bucket yet to use.

Last night's dinner - steak and potatoes, and homemade Texas toast

Draining the 3 jars of potatoes

 

Last night's dinner was a splurge.  After 2 months of hell, we had a tiny bit of good news and I guess I felt the steel band around my chest loosen just enough that I decided to raid our deep freezer and pull out some frozen steaks.  I'm so happy and blessed that prepped and stocked our freezers when we could!  These steaks were from Sam's with a date of August 2023. 

Paired them with the last of a bottle of Dale's Seasoning and Marinade I had in the pantry.  I do have another bottle in the 2-3 year food storage pantry as it's almost exactly like my 'homemade' marinade I've been using since 1996.

Steaks marinating

The potatoes:  Regular readers know that for the past 20+ years we've chosen to be primarily and usually not only sugar free but low carb and typically keto.  But God put it on my heart to can potatoes for the days ahead - so strongly that I couldn't ignore it.   We love potatoes!  We just don't eat them often in our regular daily meals because of the starch and sugar. 

But I knew that if and when we felt it was time to eat from our food stores, I would be so happy to have potatoes!  So can, I did!  They have been so awesome to have on hand over the past 2 months! 

 

Last night, with the steaks brought out and thawed from the deep freezer, I made roasted potatoes faux 'Lipton Soup Mix' style.  We've been making them this way for about 30 years now - first with the store bought envelopes of the soup mix and over the past 20 years, with the homemade faux version - ever since I learned the ingredients in a lipton onion soup mix and how easy it is to make my own version.

Grilled the steak, roasted the potatoes and cut up the homemade daily bread in nice, thick 1" slices, slathered them with home canned butter and grilled those as well for a side of Texas toast.

 

 

I first posted a homemade version of an Onion Soup Mix in February of 2008.  Since then I basically make it the same except no sugar, and I started to add celery seed almost immediately - and sometimes parsley if it was going in a dish that the green flakes added a visual perk to. 

Basically you just need these for a homemade Lipton Onion Soup Mix

 
Dried minced onion - about 1/4 cup
Beef bouillon granules or pounded cubes - I use about 1 or 1 1/2 T beef base or use about 4-5 cubes, crushed
Onion powder - 1/2 teaspoon or so
Celery Seed - 1/4 - 1/2 t will do
Option:  a little sugar or parsley

 

About 10 years ago I started to keep a container of dehydrated onion in my pantry in a jar.  When I can use these, I crumble or chop them instead of store bought dried minced onion because the flavor is better and bumps it up a notch. I don't measure anything anymore, but the above measurements are pretty close.  You can add a dash of sugar if you usually eat sugar as the typical American palate is used to sugar or corn syrup being in literally almost everything so you might be used to it having just a dash (1/8 - 1/4 teaspoon) in your mix.

Toss your diced potatoes with oil, the season mix and some salt and pepper if you wish - bake at 400 until golden brown and as crispy as you like yours.

 

 

 

 

 

From Food Storage: Hamburger Helper!

 
Mr. Husband is so excited about tonight's dinner...something I don't think we've had in a couple decades.  Yes, I'm serious.  Decades.

He saw me making it on the stove and couldn't believe what he was seeing.  "Cheeseburger Macaroni!?  We have Cheeseburger Macaroni!?"  "Yep, apparently I put some in storage!"

Yesterday I was looking for something in our 2-3 year pantry and came across a food grade bucket that said "Hamburger Helper" on the side.  Oh yeah... I totally forgot about that!

For longer term storage, I had bought boxes of cheeseburger macaroni and opened each of the boxes in order to pour the pasta into a mylar bag, with the cheese/seasoning packet and an oxygen absorber.  I then put them into a bucket.  Tonight I made a husband very happy in a "OMG I'm 20 years old again and eating Hamburger Helper!" way.  

Mylar bags and oxygen absorbers.  My secret to fresh boxed meals.  

Hamburger was from the deep freezer but we also have/use freeze dried.
Mix from 2-3 year storage.
Milk was from powdered mix, mixed and chilled.
Water.

Served with homemade bread of course!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cream Filled Vanilla Keto Cupcakes (from my previously posted mix in a jar)

 

 

Last week I noticed we had a little bit of sour cream left in the refrigerator container I needed to use up.  Usually my first thought for using up the last of the sour cream before a fresh grocery shopping trip is to make something like chicken enchiladas or another Mexican dish.  But then I suddenly thought about the jar of DIY cake-mixes I had in the pantry.  I knew one of them used a bit of sour cream.

That was perfect, because I also noted I had to use up some heavy whipping cream as well, which I could use for the frosting!

If you follow me on this site or my Instagram, you might recall that I like to make my own mixes for things, and I did a post in 2021 for a few keto cake and cupcake mixes to store in Mason jars in the pantry.   (Link:  here) 

I still had this mix in the pantry, as any time I've wanted to make cake or cupcakes, I would decide to make them completely from scratch and 'save' the jar mix for when I had 'less time' or was out of an ingredient and needed it.  But I really needed to rotate it out because it had been a year, and one of the ingredients in the mix was whey protein powder - and these are not sealed with oxygen absorbers, these are just regular Mason jars with a screw lid.

 

 

Cream Filled Vanilla Cupcakes (from my mason jar pantry mix)

2 1/2 c almond flour
1/4 c sweetener
1/2 c vanilla whey protein powder (with zero sugar/carbs)
2 t baking powder
1/4 t salt
1/2 c sour cream
4 egg whites
1/4 t cake batter flavor extract or LorAnn Princess Cake Flavoring
1/2 t vanilla
5-10 drops liquid sweetener (optional)

Sugarfree Sprinkles
Frosting of choice and/or whipping cream with 2 T sweetener per 1 c liquid and 1 t unflavored gelatin

Preheat the oven to 325 and line your 12 count muffin tin with paper liners.
To the dry ingredients, add the sour cream, egg whites, flavoring and drops of liquid sweetener if you opt to use it.  Mix until all blended and divide into your muffin tins.  Bake until golden and firm to a slight fingertip touch (about 25 minutes).  Let cool completely.

If you use your favorite frosting or filling recipe, you can use it as is, or what I prefer, to blend it with some whipped cream.  Up to you.  I used stabilized whipped cream in mine this time. 

Stabilize whipping cream by sprinkling a teaspoon of unflavored gelatin powder over a tablespoon of water in a little container and letting it soften for a few minutes, then pop it into the microwave to soften and 'melt' for about 15 seconds.  Let it cool.   To a cup of cold, heavy whipping cream, add about 1-2 tablespoons sweetener (depending on how sweet you like your whipped cream) and a dash of vanilla, and start to beat it. As it starts to thicken but isn't yet stiff peaks, slowly drizzle the gelatin mixture down the side of the bowl, into the whipping cream, continue to drizzle and whip until it forms stiff peaks. 

I used about 1 1/2 cups of whipping cream, which doubles to about 3 cups when whipped.

Put into a plastic decorator bag with the end snipped off (or use a tip if you wish) and push a bit of filling into each cooled cupcake.  Top with a swirl of whipped cream on the top and sprinkle with sugar free sprinkles if you wish.

 

 

 

 

 

 

 

 

Homemade Keto Mozzarella Sticks and Breaded, Fried Shrimp

When I was looking through previous posts on my site, I saw this one listed and thought for sure it was posted last year (2020) - perhaps even in the Fall.  When I looked at the date, I couldn't believe it.  I posted this in July of 2019!  That is almost TWO YEARS AGO.

I suppose it's just another 2020 thing... the year that messed up all sense of time.  But either way, I'm posting again because they are THAT good and it deserves to be reposted.

I've posted the recipe for mozzarella sticks before but the reason I'm posting again is two-fold.  The first, because I've mentioned in the past that it's awesome to make a double batch so you can put on in the freezer for later and second, that you could use the breading for other items like chicken or shrimp.  I buy the peeled with tail on style personally.   Just make them the same way you make the mozzarella sticks.  Serve with your favorite sugar free condiments or as low sugar (like 1 gram) as you can find or make yourself.


Low Carb Mozzarella Sticks


2 eggs, beaten
1 c almond flour
scant 1 c powdered Parmesan cheese

optional:  1/2 c wheat resistant starch 75
optional:  1/2 c ground pork rinds

(If you don't use the wheat resistant starch 75 or pork rinds just use more Parmesan or almond flour)
Approximately 20 sticks string cheese
2-3 T Italian Seasoning
1 t garlic salt

Cut the string cheese in half.
Lightly beat the eggs and pour into a small shallow dish.
Mix the dry ingredients in a large Ziploc baggy.
Roll the cheese stick halves in the egg and dip in the dry mix. Press lightly to help it adhere.
Place the breaded cheese sticks on a baking sheet and freeze at least 2 hours or up to 3 months.
When you want to make them, heat about 2 inches of oil in a pan and fry the sticks for 1-2 minutes. Do not crowd the pan.  Remove them with a slotted spoon and drain on paper towels.  You can salt them if you wish for more salt.  Serve hot with low or no sugar marinara sauce or ketchup. 



The shrimp I breaded last month and put into the deep freeze for 'another day'.  Here they are right out of the freezer and waiting to jump into the pan of hot grease.

Made a double batch of mozzarella sticks last month and popped them into the freezer.  Here they are still frozen.

 Mmmm my dinner is waiting for me.... but I remembered to take a picture this time.

Snapped a photo quickly on my cellphone so I could hurry and EAT them while they were hot.  Oh so good.

DIY Keto and LC - SugarFree - Make up mixes to keep on hand for last minute desserts, less work, and impulse cravings

 

 

 

We have been low carb and sugar free off and on now for almost 18 years.   One of the ways to stay on task and not give into a craving that has more carbs or even sugar grams is to make sure I have options on hand and readily available.  When I fail to do this, I often will grab a non-lc item because frankly, I'm hungry, I'm getting irritable and like everyone else, when you are hungry, you're hungry!  I don't care for desserts too much - my downfall is probably breads - but even so, once in a great while I not only want a cupcake (sugar free and low carb of course) but pancakes or waffles with sugar free syrup and sometimes even (oddly for me) a brownie.

One thing I always have on hand and I don't think I've blogged about is how I keep 'mixes' in the pantry.  I may have different options at different times - sometimes cake mixes, coffee cake mixes, a cupcake or muffin mix... but I always have pancake/waffle mixes on hand.  

Nothing fancy-dancy - just an old 'mixed nuts' container with a screw on lid that I've lined with a ziplock and filled with the dry mix for a random waffle/pancake mix along with the ingredients and instructions for mixing them up.

My 'always in the pantry' pancake and waffle container

Another thing I try to keep up on is a mixture of sweeteners.

Most all keto and low carb bakers/cooks know you'll get the best flavor if you mix at least 2 sweeteners together.  There are a few recipes that are persnickety but for the most part, a mixture of 2-3 is the best.  I buy what I like or use what I have on hand (shopping sales and deals is important for us as the low carb sweeteners are so darn expensive).

Having 2-3 premixed in my 'sugar' container saves me time when baking.

This particular mixture has some golden color to it because I used a golden Lakanto along with 2 other sweeteners.

 

People that don't eat low carb or sugarfree often make their cakes and cupcakes from the cheap store mixes at the grocery.   The ease of use is awesome, I get that.  So mixing up some muffin and cake mixes for my own pantry using my own dry ingredients makes it easier to whip up than dragging out the bags and boxes and bottles and starting completely from scratch each time.

I do this on a random afternoon when I have about an hour free. 

You don't need cute labels - and I don't always add those either - it all depends.  Sometimes I just scribble on the top or a piece of tape and attach it.  

For your own DIY mixes, use your personal favorite recipe.

Layer all the dry ingredients like your almond flour, coconut flour, natural sweeteners, salt, etc. into a glass Mason jar or other airtight container.

Make sure to note the name of the recipe on the container or an attached piece of paper.

Scribble down or type the additional ingredients needed or the page and cookbook where you can find the rest of the recipe (adding it all to the jar is quickest and easiest when you are making them though!).

 

For little additions you can put a small ziplock or tiny little jar of whatever it is inside the larger jar with the mix.

Here you can see my Keto Funfetti Cupcakes use colored sugarfree sprinkles.  

Not only does including them in this tiny jar inside the larger jar with the dry ingredients make it easy to use them at the time of mixing, but I did this especially because those little sprinkles have to be ordered online, are expensive, are something I don't always have on hand and I knew I'd been disappointed if I wanted to make these cupcakes and found at the time that I was OUT of the funfetti sprinkles!

This way I know I will have them on hand when I make the cupcakes because they are already with the mix!

 

Although these are the ones I have in my pantry right now (I just pulled everything out to snap a quick picture and then they are going back in) I do plan to mix up a chocolate cake mix and a brownie mix this week as my husband loves chocolate and sugarfree, keto brownies are always a huge hit here.  

Use your favorite recipes; put the DRY ingredients into a jar/container.  Pop it into your cupboard or pantry and use it as you would a 'regular' cake mix or muffin mix before you were low carb and sugarfree!

 

 

Low Carb Stir Fried Rice - (Faux Rice of course)

A photo literally 'in action' as I was stirring the dish with one hand, taking a picture on my cellphone with the other.  And the second I was finished taking the photo I scooped a huge bowl of this yummy faux stir-fried rice, added a bit of Bragg liquid aminos (an alternative to soy sauce that tastes the same) and enjoyed every. last. bite.  And then went back for seconds.  #Truth

Although I would previously make this with chicken or shrimp, I've found I'm really loving it right now with ground pork.  (Which is odd because I've never been a huge fan of pork!)  But oh how I crave this over the past couple months.

Use 1 Sun-Bird seasoning mix
1 pound ground pork, diced or ground chicken, shrimp or whatever you wish
3 c riced cauliflower (either whirl it in a food processor with the S-blade or use store bought)
1/2 - 3/4 cup veggies of choice (I use green beans, as peas have a higher sugar content) and green onions
2 eggs
oil
soy sauce or liquid aminos

I currently am using store bought frozen "riced cauliflower" since it's readily available, affordable (I buy mine at a large membership warehouse store).  This makes it so easy!  I grab one or two bags, pop them into the microwave to 'cook' for about 3-4 minutes while I put a little oil in a pan on the stove and cook/brown the pork or chicken.  As the pork is browning, I get about 3/4 cup of frozen green beans out and pulse them in my food processor until they are about the size of peas.

When the chicken or pork is done, remove it to a plate and pour the 'rice' (cauliflower) into the hot pan.  Stir fry briefly to warm, add the seasoning packet and about 1-2 tablespoons soy sauce or liquid aminos.  Stir, make an empty spot in the center and add the 2 eggs, scrambling as they cook.  Add the green beans/peas, green onions if you use them, and the pork or chicken (or add small shrimp at this point) and stir-fry until heated through.

I have started to add a can of bean sprouts to this, which I really love.  But I've found you have to be careful as different brands have different nutrient values;  there are a couple brands out there with higher carbs and sugar grams.  I currently keep a can of La Choy on hand.  It has 2 carbs and less than a gram of sugar in 2/3 cup (label) but because these are mixed into the whole dish, you are only having about 1/4 of a cup, so it's basically less than 1 carb.

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Using your Food Storage: Healthy, All Natural Peanut Butter - Homemade from Peanut Powder

This post is sponsored by Valley Food Storage

There is a good feeling that comes with making your own foods from scratch; not to mention knowing just what is IN your foods.  No preservatives, chemicals or artificial anything!

One of the items I always have on hand is peanut powder.  I keep this on hand not only in our emergency storage, but I use it my daily cooking - (My Chocolate Peanut Butter Protein Bars - yum!)

Valley Food Storage is a company specializing in long term storage food.  Most of their items are packaged for up to 25 year storage in optimal storage conditions; but their foods are also terrific for every day use, traveling and camping or hiking.  They are always adding new products to their line and reached out to me to test a couple of their freeze dried items as well as their peanut powder.

What I loved right off the bat was the really long ingredients listing.

Ingredients: Peanuts

That's it. Peanuts.

Opening the package I really loved how finely ground it was! Unlike another brand I've used in the past (and no longer buy) that was grainy, this is fine grained and smells so fresh!

The true test of any peanut powder isn't how it works in things like smoothies or baked goods because the flavor and texture can be masked by other products.  No, the real test is to see if it makes a good everyday peanut butter!  I need it to be smooth, fresh tasting, delicious and so good I could eat it with a spoon, not just on a sandwich.

To re-hydrate into peanut butter you use equal portions of powder and water to start.

Here is 2 Tablespoons of Valley Food Storage Peanut Powder mixed with 2 Tablespoons water....  quickly mixed with a spoon.  Wow.  It was mixing so quickly and easily, but best of all?  Smooth!

After you have it mixed, you can leave it as is with nothing else in it for a really healthy version but you will probably want to add a couple items to make the flavor 'pop' and taste more like the peanut butter we Americans are all accustomed to.  Our regular 'off the store shelf' peanut actually adds a number of items including corn syrup (sugar), salt, oils, etc.

I suggest adding just two items;  salt and either a natural sweetener or honey!   You will want to do taste tests on how much you want to add but a good starting point for 2 T powder mixed with 2 T water is a shake (dash) of salt and about 1/2 teaspoon honey or sweetener.  Mix.  Let it set for a minute or two for the flavors to meld together a bit.  Now taste test.  Add a little more sweetener if you wish or a few more grains of salt.  Again: the normal American is used to peanut butter that has a lot of sweeteners in it so you may have to teach your body what true homemade, healthier and less sweet versions taste like.

I found this peanut powder to be so good!  I actually ate it all with a spoon and didn't even make it into a sandwich or anything else. 

Not only did I think it was really good, but it's now my current #1 favorite brand for purchasing.  It blows my previous brands out of the water in fresh taste and texture.

If you like crunchy style peanut butter so chop up some dry roasted peanuts with your food chopper or your food processor (just PULSE quickly do not let it run!) and add the amount you wish to your homemade peanut butter.

CopyCat Cheeseburger Hamburger Helper

This morning I'm again looking over a bunch of 'draft' files of recipes I've had forever I want to post so they are in my online collection but I haven't made myself yet.  Some of them I've had for so many years that we don't eat some of the products anymore, sometimes an ingredient isn't even made anymore and still others I collected when the kids were younger - and that particular child may have already moved out. This is one of those.

This one is actually for my son. It's easy and quick.

CopyCat Cheeseburger Hamburger Helper

1 lb lean ground beef
1 c hot water
2 c milk
1 1⁄2 c elbow macaroni
1 T corn starch
2 t paprika
1 t onion powder
1 t garlic powder
1 t salt
1 t sugar
1 c cheddar cheese, shredded


Brown ground beef in a large skillet, drain. Add hot water, milk, macaroni, corn starch, paprika, onion powder, garlic powder, salt, and sugar. Bring to a boil, cover, reduce heat, and simmer for 12 minutes or until the pasta is tender. In the last few minutes of cooking time, add cheese, stir, and re-cover. When the cheese is melted, remove from heat and uncover. Let stand for about 5 minutes. The sauce will thicken as it cools. Top with additional cheese, if desired.

Homemade Instant Oatmeal - Strawberries and Creme Instant Oatmeal Mix and/or Brown Sugar, Cinnamon & Apples Instant Oatmeal Mix

When our daughter went off to college last month she had a request for me;  "Mom, when you come to visit will you please bring me some of your homemade instant oatmeal!?" 

Yes, they do actually have 'instant oatmeal' packets in the cafeteria on campus but no, she does not want those.  And I'm thrilled! Because the store bought packages have 12 grams of sugar (the apple flavor and the strawberries and creme flavors) and less than 1 gram of soluble fiber per itty bitty tiny little packet.  Since an adult (or even kids) can easily eat 2 packets for a serving that means almost no fiber and 24 grams sugar (which is almost the total amount of sugar an adult should have in a day - https://health.gov/dietaryguidelines/2015/).

So quick and easy to make and you can add whatever you want to a basic mix - think; dried or freeze dried fruit, nuts, seeds, a variety of added grains, etc.
 
I started by just grabbing some general ingredients I figured I'd use for this batch - I had decided I would make her two different kinds; an apple cinnamon mixture and a strawberries and creme mix.

INSTANT OATMEAL MIX:

6-7 cups of instant oats left whole
3-4 cups more of instant oats you've ran through the blender
1 1/2 - 2 cups natural sweeteners of choice (if you are using regular white sugar start with just 1 cup and taste test)
1 cup non-dairy dry creamer (for 0 sugar) or non-fat dry milk (which does have sugar grams)
2 t salt

This is your regular mix to put in a large bowl.  Now you can add, change, etc. to make a style you prefer.

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Brown Sugar & Cinnamon -  change the 1 1/2 cups sugar or sweetener (above) to brown sugar or a natural brown sweetener and add 1 teaspoon cinnamon

Apples & Cinnamon - change the sugar to brown sugar and add about 2 cups of dried or freeze dried apples, broken or chopped in pieces.

Strawberries & Creme - add an additional cup of vanilla flavored creamer powder and 2 cups dried or freeze dried strawberries (I also added about 1/2 cup more natural sweetener to make up for the unsweetened berries). Taste test.

Blueberries & Creme - add an additional cup of vanilla flavored creamer powder and 1 - 1 1/2 cups dried or freeze dried blueberries

Peaches & Creme - add an additional cup of vanilla flavored creamer powder and 2 cups dried or freeze dried peach slices, broken or chopped in pieces. (You may or may not want to add a little more or less sweetener - taste test).

The big batch - before I split mine in 2 parts and made one into brown sugar, cinnamon & apple and another into

strawberries & creme flavors

Extra creamer in vanilla or french vanilla flavor

and the addition of some freeze dried strawberry slices

Many people like to scoop about 1/2 cup servings into small Ziploc baggies.

I chose to recycle a plastic container I had on hand and made a cute

label for it, and added a small plastic scoop to the inside with the oatmeal mixture

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I made more of the apple cinnamon mix so I recycled a large #10 can and again,

made a quick label for the outside on my computer. I used clear packing tape to

attach it to the can.  Sealed it with a scoop inside with the oatmeal mixture.