I've been trying hard to use up some bits and pieces in the cupboard and the fridge, and work with what we had since we didn't do a full grocery trip last weekend. I cooked up a couple of bags of dried beans and froze them. I froze some yogurt in ice cube trays so that I'd have it for starter. I made a batch of Brannies (a brownie recipe including bran cereal), which are much better than they sound. I made extra loaves of pumpkin bread and froze them.
This morning I made Apple Raisin Baked 10-Grain Cereal, but without the apples, raisins, or nuts. Just one of those things I bought that never seemed to get used the ordinary way--but I did like the baked version. I let it sit in the fridge overnight in a bowl, poured it into a 9 x 13 pan this morning and baked it for half an hour. The recipe recommends an 8 inch pan and calls for baking it for 50 minutes, but I preferred it being a little flatter and getting done sooner.
Last night we had farmer's sausage baked on a bit of sauerkraut (add half a cup of water, bake for about an hour and a half depending on how frozen it is), with a can of no-salt green beans stirred in at the end, and served with baked potatoes. Tonight's dinner is a casserole made up of black beans (from the freezer), chopped celery (the end of the bunch), sliced sausage, a couple of sliced leftover potatoes, and a can of tomato paste-plus-milk poured on top. The tomato part is optional; broth would have given it a different taste. There are cheese perogies in the freezer, so I'll cook those as well; but if I hadn't had those, I would have cooked rice to have with it. And I'll cut up the last of the carrots and have those raw.
Dessert could have been a cranberry crisp, since I had a can of whole-berry cranberry sauce and enough oatmeal and other things to make a quick topping. However, I know that the people who will be eating it aren't always as fond of warm cranberries as I am, so I decided on something different. I combined oatmeal cookie crumbs, oatmeal and oil to make crumbles, and layered those in a bowl with the cranberry sauce (mixed with homemade raspberry jam) and the frozen yogurt cubes. Like a family-size parfait, right? The two important parts of this kind of dessert are putting in something you can see through--it's much prettier that way--and letting the cubes thaw enough to eat but still keep things chilled. I made the dessert after lunch and put it in the fridge, but I'll probably move it back to the counter for the last while before dinner: don't want anybody crunching on yogurt ice cubes.
And tonight Mr. Fixit will be stopping at the grocery store to pick up more Squirrel Feed.