• 3 cups bread flour (use only bread flour, not all purpose)
• 1 teaspoon instant yeast
• 1 teaspoon salt
• 2 Tbsp sugar
• ⅓ c dry milk
• 2 tablespoons butter
• 1 cup warm water (110 degrees), may need more depending on humidity and type of flour.
• FOR 2 LOAVES:
• 4 ½ cups bread flour (use only bread flour, not all purpose)
• 1 ½ teaspoon instant yeast
• 1 teaspoon salt
• 2 Tbsp sugar
• ½ c dry milk
• 4 tablespoons butter
• 1 ½ cups warm water (110 degrees)

Tags: Crock pot recipes, crock-pot recipes, crock recipes, slow cooker recipes

Tags: recipes, sweet potatoes, brownies, healthy brownies

1. Loss Leaders may be cheaper than warehouse clubs: For example, 80% hamburger was for sale at Sam’s Club for $2.19 per pound in a bulk pack. I found it at Albertson’s on sale for 85% lean and $1.99 a pound. Just because it is for sale at a “discount store” does not mean it is the cheapest price. Caveat Emptor.
2. If you are military, take advantage of the commissary. They have great prices, and wonderful sales. You can go to the military commissary website and download a list of their current sales: http://www.commissaries.com/log_in/html/savings_aisle.cfm is the place to go to learn what’s on sale. We are too far from our commissary to go much, but when I was closer, I would download the sale list and make my meal list for the month based on the sales. The commissary also has case lot sales which are super cheap if you can wait in line for that long!
3. Start a Price Book! Do it now! Use a piece of paper or notebook, or notes on your phone. Make a list of items you buy on a regular basis, such as paper goods, milk, selections of meats, dry goods, etc. List the price and size of the item, and what store it’s from. It is also a good idea to write down the price per ounce. This helps when you calculate 12 ounces from Wal-Mart with 1,000 ounces from Sam’s Club. Keep the paper or pad in your purse so that if you happen to be out and see a sale, you can verify that it is a “real deal” and not just a sucker drawer.
4. Get good books for recipes and advice on bulk cooking. 2 books I recommend and use on a regular basis are Make-A-Mix and Don’t Panic: Dinner’s in the Freezer. These books not only have great recipes, they have sections giving you advice on bulk shopping and cooking.
5. Bulk cook with someone! Find a friend or family member to bulk cook with. You might swap duties and trade cooking nights or get together for bulk packaging. It makes the time pass faster and certainly makes it more fun. Let’s face it: bulk cooking days are long, difficult and tiring. You could even enlist your spouse or children to help out. My DS helps me package meat by holding and labeling bags. My DD helps by measuring ingredients into bowls.
6. Be charitable and give some away. If you mix up a bulk mix, make some muffins for a neighbor. If you make a batch of casseroles, use one to give to a shut-in or needy family. Many churches have a distribution list of people in the church who could use a meal or a break from the kitchen. Surprise a friend with a nice warm present when they are sick and don’t feel like cooking.
7. Get to know the meat manager at your local grocer. This can be so awesome! Some will cut up bulk items and repackage them for you, if you are lucky! If you catch them on the right days, they might have a super sale on something you could use. I asked my meat guy if he had any chicken scraps, and ended up with food grade chicken thighs for dirt cheap. Don’t forget to take him or her one of your bulk frozen meals occasionally to show your gratitude!
8. Check your phone book or Google for bulk processors in your area. These are companies that sell in bulk to restaurants. In Baton Rouge, I go to Choctaw Provision Company. Look under grocers: wholesale or Restaurants: Equipment and Wholesale. Some only sell to restaurants, so call first. Ask them their prices on what you want. And take cash; most don’t take checks from non-businesses unless they know you, and don’t do credit cards because of the surcharge. You can also ask at restaurants or restaurant supply places where they get their products. Be aware that prices change depending on the economy. Also, have a need for what you buy and ask how items are packaged. I once got a great deal on 40lbs of boneless skinless chicken breasts, only to come home and find out they were in 10lb frozen hunks and some were freezer burnt. It was not worth the work or savings.
9. Talk to others and read online about other bulk food adventures. There’s always something you can glean. Of course, don’t try to start up a conversation with someone at the market about how silly it is to buy 18 eggs for $2.49 when you can buy 12 eggs for $.99 when they have the 18-pack in their hand. They will look at you as if you need mental help, this I speak from experience. Now if you see someone like me in the store, cart filled with 50 cans of Tomato Soup and 20 boxes of on sale cereal...by all means! And not all people buying in bulk at warehouse clubs are really bulk shoppers; some do it for convenience or for their business.
10. Invest in a good freezer. If you can afford it, or save up for it, get an upright, frost-free freezer in the biggest capacity you can buy or fit in your space. You WILL fill it up, and fast!
11. Do what works for you. Some people shop, cook and package all in one day. Some divide it up into several days. It is hard work and you’ll be tired, but one or two days of tired makes up for blessed evenings of not having to do as much preparation or dishes. I get tired easily, so I break up my cooking into manageable chunks. I only cook or package what has to go into the freezer because I have no room on the first day, then work from there.
12. Think about a back-up power supply. We now live in a hurricane prone area and we will be investing in a generator in the next couple of months. Until now, we have had a motor home with a propane fridge and we could move things aroound. Now, we need a generator. When the power is already out, it is too late to think about a generator.
13. Be sure to use what you have. It would be a waste to let meat become freezer burned and unusable. Put dates on all your items. I put package dates on freezer items, and expiration dates on mixes in my pantry. Do a quick inventory before you head to the store to buy more stuff. Use the older stuff first.
14. Be organized. Make a list of meals you cook on a regular basis and the page numbers, if needed, of the cookbook they are in. Refer to it as you make a meal plan for your specified number of days. I do 30-45 days at a time. I have a numbered sheet and I fill in each day with a dinner plan. Inventory what you have in your freezer. We keep a dry erase board on the freezer that tells us the contents. Organize your pantry where you can easily read the labels and see how many of what item you have.
15. If you are bulk cooking to save money, add in some fun or “junky” meals once in a while. Everyone loves pizza, why not put it on your list so you can have Friday night movie night with pizza and popcorn, just like if you went out? Have some fun!