tag:blogger.com,1999:blog-34042126477350660962024-03-13T11:03:40.429-07:00Food Storage Recipes/Helping you Be Food PreparedThis site is dedicated to helping you be prepared for any emergency by learning how to cook and prepare your food storage. It features many easy food storage recipes for your family.Kaydeehttp://www.blogger.com/profile/16516390683490101900noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-3404212647735066096.post-83049039735328806402010-04-01T13:37:00.000-07:002010-04-01T13:43:51.775-07:00Vintage WWI Eggless, Milkless, Butterless CakeI found this recipe in our local Newspaper a couple weeks ago. . .Brilliant!<br /><br />1 C water<br />2 C raisins<br />1 tsp. cinnamon<br />1/tsp. nutmeg<br />1/2 tsp. cloves<br />1 C brown sugar<br />1/3 C shortening<br />1/4 tsp. salt<br />2 C. flour<br />1 tsp. baking soda<br />1/2 tsp. baking powder<br /><br />Place water, raisins, cinnamon, cloves, brown sugar, shortening, nutmeg and salt in a saucepan and mix. Place on heat and bring to a boil. Cook 3 minutes. Allow to cool, then sift together the flour, baking soda and baking powder. Stir into cooked mixture. Place in a greased loaf pan and bake at 350 for one hour.Kaydeehttp://www.blogger.com/profile/16516390683490101900noreply@blogger.com4tag:blogger.com,1999:blog-3404212647735066096.post-91925644025472964452010-01-25T11:03:00.000-08:002010-01-25T11:26:52.684-08:00Finally!After an entirely too long hiatus, I'm back! I haven't given up on my food storage cooking endeavors, truth be told, I have had to go back to work, so I have cut out a lot of my blogging time. However, I have now worked out a better schedule so hopefully I will be able to post more regularly. <br />I was given a cook book from <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Cherrie</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Sorenson</span> called "Grandma's Modern Inflation Fighters" Volume 2, to review. I have to tell you, I really, really like it! One thing that I find particularly useful is that it has a whole section on how to make your own products such as <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">disinfectants</span>, hand sanitizer, soap powder, and even finger paints. On top of that, it also has sections that answer frequently asked questions about cooking with food storage. For instance, there are sections about how to use gluten, what to do with bran, and helpful egg hints.<br />If you are serious about using your food storage, both in the event of an emergency, and to simply keep it rotated, this book is certainly one you should consider keeping on hand.<br /><br />Here is one recipe that I fell in love with:<br /><strong>Pioneer Cookies</strong><br />4 c. flour<br />3 c. sugar<br />1/2 lb butter<br />2 c. buttermilk<br />2 tsp. baking soda<br />1/2 tsp salt<br />1/2 lb raisins<br />hot water<br /><br />Put <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">raisins</span> in hot water to soften; drain well. Mix flour, salt, sugar and butter. Add baking soda to buttermilk, the combine including raisins which will m<span class="blsp-spelling-error" id="SPELLING_ERROR_4">ake</span> a sticky dough. Dip you spoon in flour first, then take one spoonful of dough and drop on a buttered cookie sheet. Bake at 400 degrees for 20 minutes, or until done.Kaydeehttp://www.blogger.com/profile/16516390683490101900noreply@blogger.com1tag:blogger.com,1999:blog-3404212647735066096.post-72310775831676410302009-06-23T15:06:00.000-07:002009-06-23T15:17:57.237-07:00Jalapeno Pepper Jelly<a href="http://3.bp.blogspot.com/_eyEWgfa7fXo/SkFUjrI1WXI/AAAAAAAABGs/MMSUo3N4Tck/s1600-h/OFI089.jpg"><img id="BLOGGER_PHOTO_ID_5350650804144789874" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 254px" alt="" src="http://3.bp.blogspot.com/_eyEWgfa7fXo/SkFUjrI1WXI/AAAAAAAABGs/MMSUo3N4Tck/s320/OFI089.jpg" border="0" /></a><br /><div></div><br /><div>My dear friend Jamie recently gave me a little bottle of canned goodness that I just had to share with all of you! She and a friend of hers recently canned a batch of jalapeno jelly. I may be the minority here, but I had never even heard of it, and I am not going to lie, when she handed me the bottle I was a bit apprehensive. However, she sent me on my way equipped with the cute little bottle full of its delicious green contents, a sleeve of ritz crackers, and a package of cream cheese, so I figured it was worth a shot.</div><br /><div>I took the concoction to a family bbq, and I am not exaggerating when I say it was the hit of the party. Everybody LOVED it. So I begged Jamie for the recipe and she graciously sent it over. So here it is, be brave, trust me, you'll love it!</div><br /><div><br />Jalapeno Pepper Jelly<br /><br />3 Green bell peppers<br />2 (4 oz.) cans diced jalapeno peppers or<br />1 cup fresh jalapeno peppers<br />1 1/2 cup distilled white vinegar<br />6 1/2 cup white sugar<br />1/2 t. cayenne pepper<br />1 box liquid pectin<br /><br />Chop pepper ( blend in a food processor works best )<br />Combine with vinegar, sugar and cayenne in pot.<br />Stir until boiling.<br />Stir in pectin, boil 5 min. longer. Skim off foam.<br />Ladle into prepared jars. Process in boiling water<br />canner for 5 min.</div><br /><div></div>Kaydeehttp://www.blogger.com/profile/16516390683490101900noreply@blogger.com5tag:blogger.com,1999:blog-3404212647735066096.post-70331010779152659302009-05-18T13:35:00.000-07:002009-05-18T13:59:18.266-07:00Sum Sum Summertime<a href="http://2.bp.blogspot.com/_eyEWgfa7fXo/ShHMIGeWMPI/AAAAAAAABB8/5Tl0CrpJYQw/s1600-h/campfire.jpg"><img id="BLOGGER_PHOTO_ID_5337271472959664370" style="WIDTH: 214px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://2.bp.blogspot.com/_eyEWgfa7fXo/ShHMIGeWMPI/AAAAAAAABB8/5Tl0CrpJYQw/s320/campfire.jpg" border="0" /></a><br /><div>Last night we had dinner with some good friends of ours and we made some of my favorite things in the world. . . tinfoil dinners. I got thinking, these would be great for food storage, and there are a few reasons why. First, if you are in a situation where you have no power, these can be cooked on a barbeque grill, or even better, in a fire pit. Second, they are SO versatile. In fact, my boys are kind of picky little eaters, so I made my oldest son a tinfoil dinner containing popcorn chicken, and my middle little guy's had turkey sausage. </div><br /><div>I have heard of people getting creative with their leftovers, or using whatever they had lying around. The possibilities are endless.</div><br /><div></div><br /><div>Last night I made the good old fashioned run of the mill basic yet delicious verision.</div><br /><div></div><br /><div>First of all, get a sheet of tinfoil, the heavy duty kind works best. Make sure it is about three times bigger than the food itself and keep the shiny side in, dull side out.</div><br /><div></div><br /><div>I like to spray the foil with cookin spray, then I even put a slice of bread on the bottom to keep the veggies from burning. On top of the bread, I used a hamburger patty. I seasoned the patty with worchesterschire sauce, season all, garlic salt, and pepper. Then I put sliced onions, sliced potatoes and diced carrots on top. </div><br /><div>If you use hard veggies like potatoes and carrots, make sure you slice them thinly enough that they will cook quickly.</div><br /><div>I topped it off with about two tablespoons of cream of mushroom soup.</div><br /><div></div><br /><div>Then seal it well, I folded the long sides of the foil together, then I rolled the remaining sides togther toward the center. If there are tears in the foil, I would suggest putting another layer of foil on top.</div><br /><div></div><br /><div>If cooking in a fire, as we did, place the dinners in the coals that have turned more white, and cover them with more coals. It should take 10-20 minutes on each side depending on how thick your meat is.</div><br /><div></div><br /><div>Like I said before, the possibilites for these are endless. They are great for camping or just being outdoors with the family. My only regret is that we didn't take any pictures. I guess we will just have to have round two in the near future!</div>Kaydeehttp://www.blogger.com/profile/16516390683490101900noreply@blogger.com1tag:blogger.com,1999:blog-3404212647735066096.post-50107720800785706342009-02-23T07:36:00.000-08:002009-02-23T08:00:38.498-08:00Easy Peasy Family Favorite, Food Storage StyleFirst of all, I want to invite anybody who may come across this blog to submit food storage recipes or ideas to me that you have tried and loved. You can email me your recipe, or idea, along with pictures, if you have them, and I will gladly publish your post (as long as it fits with the "food storage theme") and I will give you full credit for your brilliant idea. But keep in mind, your brilliant idea doesn't even have to be brilliant! Isn't that great?! Just email me at <a href="mailto:kaydeem@yahoo.com">kaydeem@yahoo.com</a> and put "food storage" in the subject line. Thanks a million for your support.<br /><br />Okay, on to the recipe. It is nothing fancy or complex, but I have found that a lot of times people buy food storage items and they don't really know how to reconstitute them. This simple recipe will help put dry egg mix to use. My family LOVES scrambled eggs. I love to feed them to my kids because I feel like they are pretty healthy and they aren't the basic sugar cereal that is so easy to dump in a bowl (unfortunately I do that from time-to-time too). So, here is the good old family favorite "food storage style."<br /><br /><span style="color:#993399;">Simply mix 1/2 C. egg mix with 1/2 C. water until the mixture is creamy. At that point, add another 3/4 C. water and let that stand for 15 minutes. After that you are free to cook the eggs as you usually cook your regular scrambled eggs. You can also add 1/4 C. of powdered milk and 1/4 tsp. of salt to the dry eggs BEFORE adding the water if you want more flavor.</span><br /><br /><span style="color:#000000;">I also found a recipe along these lines for crepes. Crepes are another family favorite of ours. You can top them with any of your canned fruit, put scrambled eggs in them, or even your favorite jam. The possibilities are only limited to your own imagination.</span><br /><br /><span style="color:#993399;">Combine 1/2 C. dry eggs with 1 C. water In another bowl combine 1 C. sifted flour with 1 tsp. baking soda. Then combine the two mixtures. The batter will be slightly lumpy. This is not in the typical recipe but I like to add 1 tbsp. of sugar to my batter. Then I get a 1/4 C. measuring cup and use it to scoop and pour the batter into a medium skillet (well greased) over medium heat. Cook until it is golden brown on both sides.</span><br /><span style="color:#993399;"></span><br /><span style="color:#000000;">Good Luck and happy cooking!</span>Kaydeehttp://www.blogger.com/profile/16516390683490101900noreply@blogger.com4tag:blogger.com,1999:blog-3404212647735066096.post-75645600805817809672009-01-10T19:16:00.000-08:002009-01-10T19:38:32.499-08:00What in the world is TVP?So I don't know about any of you, but I have heard about TVP a lot when it comes to food storage, and it is sad to admit but I have often wondered exactly what TVP really is. Well I have done a little research and here is what I have found. TVP stands for Texturized Vegetable Protein. It is actually made from soybeans. It keeps its nutritional value for a long time and provides a lot of protein and fiber. It is very high in potassium, is a good source of the essential amino acids, and also contributes calcium and magnesium to your diet. Also, because it is dry, it has a very low bacterial count.<br />Another plus is that if you happen to be a vegetarian, TVP is a great protein supplement because it contains no meat or meat bi-products.<br />It is also very easy to store. It can be stored for at least a year in nothing but a sealed container, and if it is sealed airtight, the shelf life is much, much, longer.<br /><br />I also found this from healthrecipes.com<br />Textured Vegetable Protein (TVP)?<br />Also known as textured soy protein, TVP is not tofu. It is, however, made from soy. TVP comes from defatted soy flour, which is a by-product of soybean oil, so it is plentiful in supply. It’s also quick to cook and a great source of vegetable protein without all the fat.<br />TVP comes in small dry chunks resembling, well, dried vegetables more than anything, or in a finely-ground form. It’s flavorless, but when you rehydrate it and add your own flavors, it makes a great protein-filled addition to many dishes calling for ground meat. Because of its varying texture, it’s versatile, and can take on the texture of many meats. For instance, it’s excellent in chili, tacos, veggie burgers and soups.A 43-gram serving of TVP contains 120 calories and 21 grams of protein and hardly any fat.<br />When it’s used to replace meat in stews and soups, your family will hardly be able to tell the difference and since you can marinate it in many of the same sauces as meat, it can take on many of meat’s flavors.<br /><br /><br />Here is how you rehydrate the TVP, I found the directions on a site called <a href="http://www.vegameat.com/">vegameat.com</a><br /><br /><br />Re-hydrating TVP chunks is a very simple process. I'm sure there is a technical way to do it (one cup of tvp to so many cups of water) but I just use the eyeball method. This works for most recipes, the rest (like the <a href="http://www.veganmeat.com/rec/beef.html">beef stew</a> we just dump the TVP during the cooking so it gets re-hydrated automatically. Here's how I do it for everything else.<br />I usually use 1 to 1 ½ cups of TVP at a time. This stuff will bloat up so start small. Put a pan of water on the stove to boil. When it's boiling or almost boililng kilthe heat and dump in the TVP. With a fork or spoon make sure the little floaty pieces stay submurged. Let it sit for a few mins. When the pieces stop looking like dry dog-food and start looking like little chunks of meat take a fork and pick one out. Try it, if it's firm but soft all the way through, it's done. If there's a hard spot in the middle, let it sit for a few more minsKaydeehttp://www.blogger.com/profile/16516390683490101900noreply@blogger.com2tag:blogger.com,1999:blog-3404212647735066096.post-76344955306669395012008-11-14T08:02:00.000-08:002008-11-14T08:35:16.244-08:00Powdered Milk and Aunt Kate's Update<div>A couple of you have been wondering about how to get the Aunt Kate's dough mix. If you are interested in ordering a whole case for your food storage, or if you want the individual bags, you can order them from us. Just leave a comment with your contact information, or email me at <a href="mailto:kaydeem@yahoo.com">kaydeem@yahoo.com</a> and put Aunt Kate's as the subject line, (that way I know it isn't spam). I will send you a more detailed email about the cost of the mix and all of that fun stuff. </div><br /><div></div><a href="http://4.bp.blogspot.com/_eyEWgfa7fXo/SR2obNsICwI/AAAAAAAAAmU/FQ4oFlsG-LA/s1600-h/42-17421567.jpg"><img id="BLOGGER_PHOTO_ID_5268552324578020098" style="WIDTH: 214px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://4.bp.blogspot.com/_eyEWgfa7fXo/SR2obNsICwI/AAAAAAAAAmU/FQ4oFlsG-LA/s320/42-17421567.jpg" border="0" /></a><br /><div>Okay, on to powdered milk. I have heard a lot of good things about using powdered milk. In fact, we have friends who drink powdered milk on a daily basis which saves them a bundle of money! So, I found a little something that may be helpful to some of you. I actually got it from a blog called Sunshine and Happiness. I thought that it had a lot of great tips.</div><br /><div align="center">Author Unknown</div><br /><div align="center">Foods made with powdered milk will have fewer calories and less cholesterol than those made from whole milk. </div><br /><div align="center">Adding additional milk to the recipe will enhance the nutritive value of the recipe. </div><br /><div align="center">In any recipe calling for milk, simply add water for the milk called for in the recipe.</div><br /><div align="center">Recipes call for many types of milk. All the following can be made from powdered milk.</div><br /><div align="center"></div><br /><div align="center">Whole milk</div><br /><div align="center">1 cup water</div><br /><div align="center">1/3 cup powdered milk</div><br /><div align="center"></div><br /><div align="center">Evaporated milk</div><br /><div align="center">1 cup water</div><br /><div align="center">2/3 cup powdered milk</div><br /><div align="center"></div><br /><div align="center">Whipped evaporated milk</div><br /><div align="center">Makes 3 cups</div><br /><div align="center">1 cup evaporated milk</div><br /><div align="center">2 Tbsp lemon juice</div><br /><div align="center">Thoroughly chill evaporated milk. </div><br /><div align="center">Add lemon juice and whip until stiff. </div><br /><div align="center">Sweeten and flavor as desired.</div><br /><div align="center"></div><br /><div align="center">Condensed milk</div><br /><div align="center">1/2 cup hot water</div><br /><div align="center">1 cup sugar</div><br /><div align="center">1 cup powdered milk</div><br /><div align="center">Blend thoroughly in a blender. </div><br /><div align="center">Can be stored in refrigerator or frozen.</div><br /><div align="center">Buttermilk or sour milk</div><br /><div align="center">1 cup water</div><br /><div align="center">1/3 cup powdered milk</div><br /><div align="center">1 Tbsp vinegar or lemon juice</div><br /><div align="center"></div><br /><div align="center">Drinkable powdered milk</div><br /><div align="center">To improve the flavor of powdered milk, mix it half and half with 2% or whole milk. Another suggestion would be to try adding a little sugar or vanilla to enhance flavor. Let chill several hours before drinking. </div>Kaydeehttp://www.blogger.com/profile/16516390683490101900noreply@blogger.com1tag:blogger.com,1999:blog-3404212647735066096.post-77380372829939257322008-11-05T06:36:00.000-08:002008-11-05T06:55:32.794-08:00Finally, Here It Is!<a href="http://4.bp.blogspot.com/_eyEWgfa7fXo/SRGv8Kr4PxI/AAAAAAAAAkM/NufgVQC1MOM/s1600-h/aunt+kates"><img id="BLOGGER_PHOTO_ID_5265182887568228114" style="WIDTH: 420px; CURSOR: hand; HEIGHT: 265px" alt="" src="http://4.bp.blogspot.com/_eyEWgfa7fXo/SRGv8Kr4PxI/AAAAAAAAAkM/NufgVQC1MOM/s320/aunt+kates" border="0" /></a><br /><div> The product I mentioned in the last post is called Aunt Kate's Quality Roll and Bread Mix. It is so good and can be used for a ton of different bread products. I am sorry about the sideways picture, I can't seem to get it rotated, but if you look closely you can see <span class="blsp-spelling-error" id="SPELLING_ERROR_0">breadsticks</span>, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">cinnamon</span> rolls, and delicious homemade dinner rolls. All you have to do is combine 3 cups of Aunt Kate's Mix, 2 Tablespoons of Instant Yeast and 1 1/8 Cups Hot Tap Water. You combine the ingredients and beat the mixture for 2 minutes, cover and let it rise until triple in volume. Then you use to dough for whatever bread recipe you are using. Then you bake it at 350 degrees for 12-15 minutes. I know that they will be selling the product at parties, we will eventually be offering it in number 10 cans on our commercial site, or you can contact me if you want to order the cute little paper bags. I think they would be great for neighbor gifts during Christmas. If you have any questions, feel free to contact me.<br /><br /><br /><div><a href="http://4.bp.blogspot.com/_eyEWgfa7fXo/SRGxOOJgoII/AAAAAAAAAkc/CppLZa4_lxc/s1600-h/aunt+kates+2"><img id="BLOGGER_PHOTO_ID_5265184297247088770" style="WIDTH: 434px; CURSOR: hand; HEIGHT: 331px" alt="" src="http://4.bp.blogspot.com/_eyEWgfa7fXo/SRGxOOJgoII/AAAAAAAAAkc/CppLZa4_lxc/s320/aunt+kates+2" border="0" /></a></div></div>Kaydeehttp://www.blogger.com/profile/16516390683490101900noreply@blogger.com3tag:blogger.com,1999:blog-3404212647735066096.post-22352836980391934412008-10-17T16:25:00.000-07:002008-10-17T16:33:09.746-07:00Man just might be able to live on bread alone!<a href="http://4.bp.blogspot.com/_eyEWgfa7fXo/SPkgmyX1TzI/AAAAAAAAAkE/M64qGc_bb8I/s1600-h/S6302990.JPG"><img id="BLOGGER_PHOTO_ID_5258269890660618034" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_eyEWgfa7fXo/SPkgmyX1TzI/AAAAAAAAAkE/M64qGc_bb8I/s320/S6302990.JPG" border="0" /></a><br /><div>Okay, so I know that man really can't live on bread alone, but his bread is good enough that they just might try. All you have to do to make this marvelous stuff is to add water and yeast to the mix then viola! It is soo good!! This was made from mix that was three years old and it tasted absolutely fabulous. Unfortunately this is going to have to be somewhat of a preview post because the product is just going on the market and the creators haven't created a name yet. I will keep you posted on the details, but until then, trust me, you're gonna love this stuff!</div>Kaydeehttp://www.blogger.com/profile/16516390683490101900noreply@blogger.com3tag:blogger.com,1999:blog-3404212647735066096.post-61244740705904032642008-10-07T12:46:00.000-07:002008-10-07T13:31:21.951-07:00Oh Me Oh My!!<a href="http://4.bp.blogspot.com/_eyEWgfa7fXo/SOvGtb5lnQI/AAAAAAAAAh8/qQIgHpFO3CI/s1600-h/S6302878.JPG"><img id="BLOGGER_PHOTO_ID_5254511874143526146" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_eyEWgfa7fXo/SOvGtb5lnQI/AAAAAAAAAh8/qQIgHpFO3CI/s320/S6302878.JPG" border="0" /></a><br /><div>Okay, I swear one of these days I am going to stop making strictly sweets and make something nutritious, but I just had to post one more great, but not-so-healthy recipe. I saw a recipe for these chocolate-chocolate chip cookies and I just had to try them. They weren't the "food storage" version, so using things like butter powder and dehydrated whole eggs certainly gives it a new twist! I understand that chocolate chips aren't necessarily a staple in the food storage plan, but you may have stocked up on them, and if not, the cookies would still be good without them.</div><br /><div><strong><span style="color:#660000;">Chocolate-Chocolate Chip Cookies (Food Storage Style!)</span></strong></div><br /><div></div><br /><div>1 3/4 cups flour</div><br /><div>1 1/4 cups cocoa powder</div><br /><div>1 cup white sugar</div><br /><div>3/4 cup brown sugar</div><br /><div>2 tsps. baking soda</div><br /><div>1 cup <span style="color:#cc33cc;">butter powder*</span></div><br /><div>2 eggs <span style="color:#cc66cc;">(dehydrated whole egg mix)*</span></div><br /><div>2 tsp. vanilla</div><br /><div>1/4 tsp. salt</div><br /><div>1 1/2 cups chocolate chips</div><br /><div>1. Preheat oven to 350 degrees and grease cookie sheet.</div><br /><div>2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a tim. Add the salt and vanilla.</div><br /><div>3. In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Stir in chocolate chips. Drop by spoonfuls onto the prepared cookie sheet.</div><br /><div>4. Bake for 8 to 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.</div><a href="http://4.bp.blogspot.com/_eyEWgfa7fXo/SOvGsY4FgGI/AAAAAAAAAhs/5gLaijaJCjA/s1600-h/S6302873.JPG"><img id="BLOGGER_PHOTO_ID_5254511856152051810" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_eyEWgfa7fXo/SOvGsY4FgGI/AAAAAAAAAhs/5gLaijaJCjA/s320/S6302873.JPG" border="0" /></a><br /><div>Now obviously if you just want to use your food storage products such as the flour, sugar, baking soda, etc.... this recipe is great with using butter instead of butter powder and eggs instead of dehydrated eggs as well.</div><div><a href="http://3.bp.blogspot.com/_eyEWgfa7fXo/SOvGs2CWhlI/AAAAAAAAAh0/O-d3AOmEFhc/s1600-h/S6302874.JPG"><img id="BLOGGER_PHOTO_ID_5254511863979738706" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_eyEWgfa7fXo/SOvGs2CWhlI/AAAAAAAAAh0/O-d3AOmEFhc/s320/S6302874.JPG" border="0" /></a></div>Kaydeehttp://www.blogger.com/profile/16516390683490101900noreply@blogger.com3tag:blogger.com,1999:blog-3404212647735066096.post-60636916490380170112008-10-02T20:08:00.000-07:002008-10-02T20:40:03.163-07:00Just Peachy!<a href="http://3.bp.blogspot.com/_eyEWgfa7fXo/SOWTsouZPeI/AAAAAAAAAhM/Ci7s97tqipM/s1600-h/S6302792.JPG"><img id="BLOGGER_PHOTO_ID_5252766935453089250" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_eyEWgfa7fXo/SOWTsouZPeI/AAAAAAAAAhM/Ci7s97tqipM/s320/S6302792.JPG" border="0" /></a><br /><br /><br /><div>Tonight I cooked dinner for my little family, and let's just say, it was DISASTROUS! Perhaps this confession is something I should keep to myself so I don't loose any credibility here, or perhaps it will help you see that I am very "human" so if I can cook these recipes, anybody can. I have never claimed to be any kind of culinary expert, I just don't want to waste money so I am trying to make my food storage useful. </div><br /><div>Now to the point, I felt so bad for making my family suffer through something I could barely choke down myself, so I made dessert to attempt to make up for it. I then decided that the dessert making would be a great opportunity to use some of my food storage items. The dessert I made is something of a Peach Crisp. I used fresh peaches because they happen to be in season, but canned peaches would work great as well. I also got a great suggestion from a fellow blogger named Alex (check him out at <a href="http://www.aboveyourself.com/">http://www.aboveyourself.com/</a>) to use more pictures. I did take some pictures of this fine peach crisp, but being the inexperienced photographer that I am, the pictures simply do not do it justice, you will just have to try it out for yourself!</div><br /><div></div><br /><div>Peach Crisp</div><br /><div></div><br /><div>1 1/2 C. Sugar</div><br /><div>1 1/2 C. Flour</div><br /><div>3 Tbs. baking powder</div><br /><div>3/4 C. melted margarine</div><br /><div>4 peaches, or about 2 Cups diced peaches</div><br /><div>Cinnamon</div><br /><div></div><br /><div>Combine all ingredients except peaches. Press half of the mixture into the bottom of an 8X8 pan. Place peaches on top of that and sprinkle them with cinnamon. Sprinkle the rest of the mixture on top of the peaches. Bake at 350 degrees for 40 minutes.</div><br /><div></div><a href="http://3.bp.blogspot.com/_eyEWgfa7fXo/SOWTtSXyoWI/AAAAAAAAAhc/L2nQs4nuA3Y/s1600-h/S6302822.JPG"><img id="BLOGGER_PHOTO_ID_5252766946632573282" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_eyEWgfa7fXo/SOWTtSXyoWI/AAAAAAAAAhc/L2nQs4nuA3Y/s320/S6302822.JPG" border="0" /></a><br /><div>I put whipped cream on top, but it is also great with ice cream. How easy is that! It is mighty tasty too.</div><br /><div><a href="http://1.bp.blogspot.com/_eyEWgfa7fXo/SOWTtAUVdVI/AAAAAAAAAhU/m1LbzTeaSS4/s1600-h/S6302794.JPG"><img id="BLOGGER_PHOTO_ID_5252766941786240338" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_eyEWgfa7fXo/SOWTtAUVdVI/AAAAAAAAAhU/m1LbzTeaSS4/s320/S6302794.JPG" border="0" /></a></div>Kaydeehttp://www.blogger.com/profile/16516390683490101900noreply@blogger.com2tag:blogger.com,1999:blog-3404212647735066096.post-36921260238005294582008-09-23T17:26:00.000-07:002008-09-23T17:30:20.040-07:00Happy Happy Birthday Part 2This month is my adorable husband's birthday. So, because I posted a recipe for a sweet treat for my birthday month, I figured I would do the same for him. He isn't as much of a chocolate fan as I am, he seems to be more of a lemon kind of guy, so I found this great recipe for Lemon Squares. I found it at the same site I found last month's. <a href="http://www.getpreparedworld.com/">www.getpreparedworld.com</a><br /><br />Lemon Squares Recipe<br />This recipe has been in the family for 100 years and is still frequently made by our families.<br />Crust:<br />* 1 cup margarine or butter<br />* 2 cups flour<br />* 1/2 cup powdered sugar<br />Mix and pat into a 9X13 inch pan. Bake 350 degrees for 15 minutes.<br />Filling:<br />* 4 eggs beaten well (or equivalent powdered eggs)<br />* 2 cups sugar<br />* 6 tablespoons lemon juice<br />* 1 teaspoon baking powder<br />* 1 tablespoon flour<br />* pinch of salt<br />Beat these ingredients together and pour over the crust. Bake for 25-30 minutes until it has set.<br />This is very tasty and freezes well.<br />----------------------------------------------------------------------------------Kaydeehttp://www.blogger.com/profile/16516390683490101900noreply@blogger.com0tag:blogger.com,1999:blog-3404212647735066096.post-24849999547080836152008-08-20T17:20:00.000-07:002008-09-23T17:26:23.687-07:00Happy Happy Birthday!Well this is my birthday month so in honor of that I am posting a recipe for a yummy dessert. For some reason, to me, my birthday month seems to give me freedom to eat all the sweets I want. Probably not a good idea, but it is what I do none-the-less. I got this recipe from <a href="http://www.getpreparedworld.com/">www.getpreparedworld.com</a><br /><br />Brownie Pudding Recipe<br /><br />The first time I tasted this I just knew it wasn't a "food storage" recipe as it was so delicious.<br />Was I ever surprised with this no-egg treat...<br />Mix:<br />* 2 cups flour<br />* 4 teaspoons baking powder<br />* 1 teaspoons salt<br />* 1 1/2 cups sugar<br />* 4 Tablespoons cocoa (the kind without sugar or powdered milk)<br />Add and mix well:<br />* Mix 1 cup milk<br />* 2 teaspoons vanilla<br />* 4 Tablespoons oil<br />* Optional: 1 cup chopped nuts.<br />Spread into a well greased 9X13 inch pan.<br />Sauce:<br />* 1 1/2 cup brown sugar<br />* 8 Tablespoons cocoa<br />* 3 1/5 cups hot water<br />Mix well and carefully pour over batter.<br />At this point, with a 1/2 inch of watery liquid floating over the top of the batter you will beKaydeehttp://www.blogger.com/profile/16516390683490101900noreply@blogger.com0tag:blogger.com,1999:blog-3404212647735066096.post-54313755103304706622008-07-15T20:12:00.000-07:002008-09-23T17:20:12.691-07:00Family FavoriteOur family loves this dish! I love it because it is easy and require very few ingredients. In the past I haven't made it with the dry milk, but it is a good thing to do every once-in-a-while just to get the feel for it.<br /><br />Tuna Casserole<br />8 ounces cooked noodles<br />1 can tuna<br />1 can cream of mushroom soup<br />2/3 cup powdered milk(see directions on package for mixing)<br />1 cup Ritz crackers, crushed into crumbs<br />1 cup canned peas, drained<br />Mix tuna, peas and noodles together and layer in greased casserole dish. Combine cream of<br />mushroom soup and milk and pour over tuna and noodles mixture. Top with crushed cracker<br />crumbs. Bake at 350°F for about 30 minutes.<br />Makes 4 servings<br />-------------------------------------------------------------------Kaydeehttp://www.blogger.com/profile/16516390683490101900noreply@blogger.com0tag:blogger.com,1999:blog-3404212647735066096.post-4630426424754762632008-06-20T10:52:00.000-07:002008-09-23T16:56:44.065-07:00Maple SyrupOk, so my last post featured a recipe for a mixture to be used for pancakes, well I am following up on that post with a recipe for the crowning glory of pancakes, maple syrup. It is quick, easy, and delicious! What could be better?<br /><br />Maple Syrup Recipe<br />* 1 cup water<br />* 2 cups sugar<br />* 1 or 2 teaspoons of Maple Extract<br />Pour sugar into a small pan. Slowly pour water on top. Turn stove on high. No need to stir.<br />After mixture starts to boil, check to see if all the sugar granules are dissolved. If they aren't, boil it for another 15-20 seconds. Pull off heat and pour a bit of maple extract into it. It's ready for use. It also stores well in the cupboard. Don't put it in the refrigerator or it will start to re-crystalizeKaydeehttp://www.blogger.com/profile/16516390683490101900noreply@blogger.com0tag:blogger.com,1999:blog-3404212647735066096.post-72356882398305380162008-05-05T13:03:00.000-07:002008-09-23T16:46:44.818-07:00Great Recipe!I found this recipe published by Leslie Probert on <a href="http://www.ce.byu.edu/">www.ce.byu.edu</a> and I am so excited to have it. In our family we kind of live on Bisquick. My kids love pancakes more than almost anything in this world so I am pumped to have a "food storage version" of the mixture. It is multi-purposed and can be very helpful.<br /><br />Super Quick Mix<br />9 c. fine whole wheat flour 2 ½ T. salt<br />9 c. white flour 1 ½ T. sugar<br />3 c. instant dry milk 4 t. cream of tartar<br />2 ½ c. powdered shortening 2 t. baking soda<br />9 T. baking powder<br />Sift shortening, cream of tarter and baking soda into rest of ingredients; stir well. Keep in covered container; use in 10-12 weeks. Makes 24 cups.<br /><br />Super Quick Pancakes:<br />3½ c. Super Quick Mix 2 T. dried whole egg, sifted<br />1½ T. sugar 2¾ c. water<br />Whisk together dry ingredients. Whisk in water just until combined (leave small lumps). Let stand 5 minutes. Cook on hot, oiled griddle. Makes 12, 6-inch pancakes.<br /><br />Magnificent Muffins:<br />3 ½ c. Super Quick Mix 1 T. dried whole egg, sifted<br />½ c. sugar 1½ c. water<br />Whisk together dry ingredients. Add water; stir just until moistened. Spoon batter into greased cupcake-size muffin pans. Bake at 400º F for 15 minutes.<br /><br />Fruit Muffins: Reduce Super Quick Mix to 2¾ c. and water to 1 cup. Add 1 cup fruit.<br /><br />Oatmeal Muffins: Reduce Super Quick Mix to 2¾ c. Add 1 c. quick oatmeal and increase water to 1 ⅔ c.Kaydeehttp://www.blogger.com/profile/16516390683490101900noreply@blogger.com0tag:blogger.com,1999:blog-3404212647735066096.post-20205403382660735692008-04-19T16:14:00.000-07:002008-09-23T16:39:34.740-07:00Whole Wheat Hamburger CasseroleI thought that this recipe sounded like a good hardy meal which included a good way to use up those wheat berries. I have yet to try it, so I will have to follow-up on how it ended up tasting. I got this recipe from Meridian Magazine.<br /><br />Whole Wheat Hamburger Casserole<br />INGREDIENTS:<br />2 cups whole wheat berries,* cooked<br />1 clove garlic, minced<br />1 lb. of hamburger<br />1 tsp. cumin or oregano<br />1 cup Onions<br />1 qt. jar tomatoes or 2 ––16 oz cans diced tomatoes (partially drained)<br />½ cup Mixed Peppers<br />1 tsp. chili powder<br />2 8 oz cans tomato sauce<br />1 tsp. garlic powder<br />1 small can chopped olives<br />2 cups grated Jack cheese<br />PREPARATION:<br />Brown hamburger with onions and peppers in large skillet. Add wheat along with spices. Stir in tomatoes, sauce, and olives. Simmer for 30 minutes. Place in an oven-proof casserole dish, top with cheese, and bake at 350 degrees for 30 minutes. *To make wheat berries simply cook in crock pot on low over night: 2 cups water to 1 cup of wheat .Kaydeehttp://www.blogger.com/profile/16516390683490101900noreply@blogger.com0tag:blogger.com,1999:blog-3404212647735066096.post-49625390807389153432008-03-07T13:14:00.000-08:002008-09-18T16:22:35.078-07:00Snack AttackI don't about you, but there are times that I am completely and totally attacked with the urge to snack. So, I figured I would try to fight my snacking battle with something healthy, or at least something that contains healthy components. In doing so, I can use up some of my food storage supply so that I can keep it rotated and fresh. There is a great recipe for granola, my snack of choice, on <a href="http://www.providentliving.org/">www.providentliving.org</a> which I am posting to share with all of you. It is super easy, so enjoy!<br /><br />Granola<br /><br />Makes about 2 quarts<br /><br />6 cups rolled oats<br />1/4 cup sunflower seeds<br />1/2 cup brown sugar<br />1/2 cup raisins or other dried fruit<br />1 cup coconut<br />1 cup nuts, chopped<br />1/3 cup sesame seeds<br />Mix all ingredients except raisins. Stir in and coat thoroughly with: 1/2 cup oil 1/3 cup honey 2 tsp. vanilla<br />Spread on cookie sheet and bake at 350° for 25 minutes. Add raisins or other dried fruit and bake 5 more minutesKaydeehttp://www.blogger.com/profile/16516390683490101900noreply@blogger.com1tag:blogger.com,1999:blog-3404212647735066096.post-14693595627858615892008-02-17T18:09:00.000-08:002008-09-18T16:14:28.257-07:00Homemade Whole Wheat BreadI absolutely adore the smell of homemade bread! We have been told over and over and over that whole wheat is good for you, so I thought that I would combine those two wonderful things and post a simple yet ever-so-important recipe for . . . . whole wheat bread.<br /><br />Whole Wheat Bread<br />1 tbsp. dry yeast<br />1/4 cup warm water<br />2 cups hot water<br />2 tbsp. shortening<br />1/2 cup brown sugar<br />2 tsp. salt<br />1/2 cup dry milk<br />7–8 cups whole wheat flour<br />1 cup cold water<br />Mix yeast and warm water and set aside. Pour hot water over shortening, sugar, and salt. Mix dry milk with 1 cup whole-wheat flour, add hot water mixture and 1 cup of cold water, and then add yeast mixture. Add remaining 6 to 7 cups of whole wheat flour. Knead until smooth and elastic, and let rise until almost double in size. Then time as follows: Let rise 40 minutes, punch down; let rise 20 minutes, punch down; let rise 20 minutes, punch down.<br />Shape into 3 loaves and place in 3 small greased bread pans. Allow to rise until double in size. Bake at 375° for 40 to 45 minutes. Makes 3 loaves.Kaydeehttp://www.blogger.com/profile/16516390683490101900noreply@blogger.com1tag:blogger.com,1999:blog-3404212647735066096.post-48191194887599234552008-01-24T13:56:00.000-08:002008-09-18T16:08:37.116-07:00Still Soup SeasonI love soup with all my heart, but soup season only lasts so long for me. As soon as it starts getting hot, I just can't make myself get excited about eating, or cooking hot soup. So, I am going to take advantage of the cold weather while I can, and although I really don't like the cold, I am looking for the silver lining in it. In this case, the silver lining happens to be soup, so here it goes! I actually got this recipe from <a href="http://www.providentliving.org/">www.providentliving.org</a>. Go snuggle up by the fire, and sip some nice hot soup!<br /><br />American Hamburger Soup<br /><br />1 1/2 lb. hamburger<br />3/4 cup celery, diced<br />3/4 cup dry soup mix (from the dry-pack cannery)<br />2 cups potatoes, cubed<br />1 tbsp. sugar<br />3 medium carrots, diced<br />2 cups tomato juice<br />2 tbsp. parsley, minced<br />1 1/2 qt. water<br />1 bay leaf<br />2 tsp. salt<br />1/4 tsp. garlic powder<br />1 tbsp. Worcestershire sauce pepper to taste<br />Brown hamburger. Mix all ingredients and simmer 1 1/2 to 2 hours.Kaydeehttp://www.blogger.com/profile/16516390683490101900noreply@blogger.com0tag:blogger.com,1999:blog-3404212647735066096.post-71931494385701372972007-12-11T15:44:00.000-08:002008-09-18T15:55:53.563-07:00Merry Christmas To All!!!Well this is a busy and absolutely wonderful time of year. So, to celebrate, I am posting a few recipes. I decided to post a few that reminded me of this time of year, so I picked an easy one (since life gets a little crazy), a nice warm soup (because it sure tastes good in the cold weather), and of course, dessert (because life is just a little sweeter when the Christmas Spirit is in the air!).<br />I hope you enjoy them, and have a very Merry Christmas!<br /><br />Chicken Spinach<br />Soup<br />1 1/2 Lbs Fresh Chopped<br />Spinach<br />2 Cup Diced Cooked FD<br />Chicken*<br />6 Cup Chicken Broth<br />1 Clove Garlic, Crushed<br />1/2 Cup Long-Grain Rice<br />1/2 Tsp Ground Nutmeg<br />1 Tbsp Fresh Lemon<br />Juice<br />Salt‡ and Pepper‡ to taste<br />1/4 Cup FD Shredded<br />Colby Cheese*<br />*Reconstitute before using<br />FD: Freeze-Dried<br />Deh:Dehydrated<br />1. Place the broth, garlic,<br />spinach, and chicken in<br />large saucepan.<br />2. Bring to boil, then add<br />rice, nutmeg, lemon<br />juice, pepper, and salt,<br />and simmer until rice is<br />cooked, but firm.<br />3. Serve hot and add<br />cheese.<br /><br /><br />Peach and Raspberry Cobbler<br />6 Cup FD Peach Slices*‡<br />2 Tbsp of Honey‡ or Brown<br />Sugar‡<br />2 Tbsp Fresh Lemon Juice<br />1/2 Tsp Cinnamon‡<br />1 Cup FD Raspberries*‡<br />2 Tbl Sifted Unbleached White<br />Flour or All-Purpose Flour<br />Topping:<br />1/2 Cup Cornmeal‡<br />1 Cup Unbleached White Flour<br />or All-Purpose Flour<br />2 Tsp Baking Powder‡<br />1/2 Tsp Baking Soda‡<br />1 Tbl Sugar‡<br />1/2 Tsp Salt‡<br />6 Tbsp Cold Unsalted Butter,<br />Cut into pieces<br />2/3 Cup Nonfat Yogurt<br />2 Tbsp Honey‡<br />*Reconstitute before using<br />FD: Freeze-Dried<br />Deh: Dehydrated<br />1. Preheat oven 375°F.<br />2. Butter 2 quart gratin or baking dish<br />and set aside.<br />3. Toss peaches in bowl with honey or<br />brown sugar, lemon juice, cinnamon,<br />and 2 tbl of flour.<br />4. Sift together cornmeal, flour, baking<br />powder, baking soda, sugar and salt.<br />5. Transfer bowl to food processor. Pulse<br />a few times to mix ingredients.<br />6. Cut in butter, pulsing with food<br />processor or mixing with forks,<br />until mixture has a coarse, mealy<br />texture.<br />7. Add yogurt and honey and process or<br />stir just until mixture is combined.<br />8. Gently stir raspberries into peaches and<br />transfer to buttered baking dish.<br />9. Scrape all liquid in bowl in with<br />peaches.<br />10. Spoon heaped tablespoons of topping<br />mixture over peaches. Spread until just<br />covered.<br />11. Place baking dish on baking<br />sheet in case juices flow over.<br />12. Bake 30-35 min. or until fruit is<br />bubbling and top is golden brown.<br />Remove from oven and let cool to<br />warm.<br /><br /><br />Easy Cheeseburger Pie<br />2 1/2 Cup FD Ground<br />Beef*‡<br />1 Cup Chopped FD<br />Onion*‡<br />1/2 Tsp Salt‡<br />1 Cup FD Shredded<br />Cheddar Cheese*‡<br />1/2 Cup Original<br />Bisquick®Mix<br />1 Cup Deh Fat-Free<br />Milk*‡<br />2 Eggs*‡<br />*Reconstitute before using<br />FD: Freeze-Dried<br />Deh: Dehydrated<br />1. Heat oven to 400°F;<br />Grease 9” pie plate.<br />2. Cook beef and onion;<br />Drain.<br />3. Spread in pie plate;<br />Sprinkle with salt and<br />cheese.<br />4. Stir in remaining<br />ingredients until<br />blended.<br />5. Pour into pie plate.<br />6. Bake about 25 minutes<br />or until knife inserted in<br />center comes out clean.<br />7. Cool 5 minutes.Kaydeehttp://www.blogger.com/profile/16516390683490101900noreply@blogger.com0tag:blogger.com,1999:blog-3404212647735066096.post-76564040043815793852007-11-14T10:03:00.000-08:002008-09-18T15:39:46.976-07:00Pumpkin Pie . . . Food Storage Style!Well, due to the fact that talk of good food and giving thanks is all around us, I thought that it would be appropriate to share a recipe for one of the staples of the holdiays, Pumpkin Pie, after-all, cooking with food storage doesn't mean that food has to be bland! Give this one a try and let me know what you think. Once again, I found this on Vital Village, a great place for food storage information.<br /><br /><br />Honey Molasses Pumpkin Pie<br />Mix together:<br />3 C canned pumpkin<br />3/4 C honey<br />2 T molasses<br />1 T cinnamon<br />1 1/2 tsp ginger<br />1/4 tsp cloves, ground<br />4 eggs, slightly beaten<br />1 C evaporated milk<br />Directions:<br />Mix well then pour into 3 unbaked shells. If desired, place pecan<br />halves onto pastry shell before filling it. This helps prevent a soggy<br />crust, especially if you are going to freeze it.<br />Bake at 350° until knife comes out clean when inserted into center of<br />pie, about 50 minutes.<br />Makes 3Kaydeehttp://www.blogger.com/profile/16516390683490101900noreply@blogger.com0tag:blogger.com,1999:blog-3404212647735066096.post-27980601832448240592007-10-05T13:32:00.000-07:002008-09-18T15:29:01.893-07:00Who doesn't love a cookie?Here is a great recipe for Peanut Butter Cookies from the Vital Village. We feel that it is critical that you will actually eat the food storage you purchase, or it will likely just go to waste. In order to keep your food storage fresh, you could give this and the other recipes a try, then replace the ingredients you used with fresh ingredients. That way you will get the practice preparing the recipes, find out which recipes are hits and which recipes flop, and as I said before, you can keep your food fresh. Happy Baking!<br /><br />Peanut Butter Cookies<br />Ingredients:<br />1/2 C vegetable oil<br />1 C brown sugar or honey<br />1/2 C peanut butter<br />1 egg, beaten<br />1 T sour cream<br />1 tsp soda<br />1 1/2 C whole-wheat flour<br />Directions:<br />Cream oil and honey or sugar. Add peanut butter, egg and mix well.<br />Add sour cream, soda & flour and beat well. Form into balls, the size<br />of marbles and place on greased cooking sheet. Press with a fork.<br />Bake at 350° for about 10 minutes.Kaydeehttp://www.blogger.com/profile/16516390683490101900noreply@blogger.com0tag:blogger.com,1999:blog-3404212647735066096.post-16666983071948689232007-09-12T15:02:00.000-07:002008-09-18T15:16:47.539-07:00What Do I Do With All This Food?Food storage is important, but can be a bit overwhelming. Especially when it comes to how to prepare it. We are creating this site in order to share some helpful recipes which will enable you to put all of that food storage to use. We don't just welcome your recipe submissions, we encourage them! The more resources we have to be successfully self-reliant, the better off we will be, so happy storing and here is this month's recipe:<br /><br />Tuna Casserole<br /><br />8 ounces cooked noodles<br />1 can tuna<br />1 can cream of mushroom soup<br />2/3 cup powdered milk (see directions an packet for mixing)<br />1 cup Ritz cracker crumbs<br />1 cup canned peas drained<br /><br />Mix tuna, peas, and noodles together and layer in a greased casserole dish. Combine cream of mushroom soup and milk and pour over tuna and noodles mixture. Top with crushed cracker crumbs. Bake at 350 degrees Farenheit for 30 minutes.<br /><br />Serves 4<br /><br /><span style="font-size:78%;">recipe from <a href="http://www.mormonchic.com/">http://www.mormonchic.com/</a></span>Kaydeehttp://www.blogger.com/profile/16516390683490101900noreply@blogger.com0