(Click on the image to enlarge it, then right-click and save it to your computer. Print it out for use in your Important Papers Folder.)
Well, I have almost forgotten {in the midst of all my ‘free’ time} to continue on with our Important Papers Project! It’s been FOREVER since we’ve added another section to our binder. So if you happen to be working on a binder, here’s another section for you. This is Section 5: Vehicles.
It’s a pretty simple section, so no heart attacks allowed! 
I’ve even created a Vehicle Maintenance Log file for you to download. You can get that here: Vehicle Maintenance Log
Use it to keep track of all the work you do on your vehicles (oil changes, filters replaced, etc.) so you don’t lose track of when the last time you had your transmission flushed and all that good stuff. 
Anyway, enjoy your weekend! HAPPY FRIDAY Y’ALL!
“It does not matter the circumstances, trials, or challenges that might surround us; an understanding of the doctrine of Christ and His Atonement will be the source of our strength and peace…”
–Benjamín De Hoyos, “Called to Be Saints”, April 2011 General Conference
Hey y’all! Just thought I’d pop in to say hi and share this devilishly delicious food storage dessert! It’s Peach Cobbler… Paula Deen style! 
Yes… that means butter. Lots of it. But not enough to make you feel guilty about eating it! Anyway, it’s so easy and so so SO delicious. So go whip one up to enjoy for dessert tonight!
Heavenly Peach Cobbler
Download Printable Version
Ingredients:
- 1 large can (29 oz) sliced peaches (preferably in juice instead of syrup), drained*
- 1 cup sugar, divided
- ¼ cup water
- 4 Tbsp butter (½ stick)
- 3/4 cup milk
- 3/4 cup self-rising flour (not all-purpose)
Directions:
- Preheat oven to 350º F.
- Combine the peaches, ½ cup of the sugar, and the water in a saucepan. Mix well. Bring to a boil, then simmer for about 5 minutes. Remove from heat.
- Put the butter in the bottom of an 8×8 square pan (or equal sized baking dish) and place it in the oven to melt.
- Meanwhile, in a medium mixing bowl, mix the remaining ½ cup sugar, flour, and slowly add the milk to prevent clumping. Pour the mixture over the melted butter in the baking dish. DO NOT STIR.
- Spoon the fruit mixture on top, gently, pouring in the syrup. (If this looks upside down to you, don’t worry. The batter will rise to the top during the baking process and soak in all the yummy juices… which is why we use the self-rising flour.)
- Bake 30-45 minutes, until golden brown on top.
- To serve, scoop into a bowl and serve with whipped cream or vanilla ice cream on top. ENJOY!
*Tip: If you are trying to conserve water and energy (like you would be in an emergency), you can keep the peaches in their syrup instead of draining them and skip the ½ cup sugar and ¼ cup water mixture as listed in Step 2. Instead, just add the can of peaches (with the syrup) into the baking dish as listed in Step 5. (If the peaches are in juice instead of syrup, you will want to still add about ¼ cup sugar to the peaches and juice in a saucepan and simmer that for about 5 minutes.)
Recipe adapted from Paula Deen’s Peach Cobbler
Note: This recipe is for ‘With Electricity’ due to the butter, unless you have butter powder, or canned butter or something equal to it.
This picture absolutely touched my heart. I hope you all have a wonderful and happy Memorial Day, but in the midst of all your fun and follies, please remember those who have made it possible for you to enjoy this day… and their families as well.
