Quick And Easy Beefy Slow Cooker Soup Recipe

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This is a quick and easy beefy slow cooker soup that’s a family recipe made by my sister Carol. She has been learning to use her food storage on a regular basis since retiring. This recipe can be made in a slow cooker to set and forget. It’s a really hearty soup, and almost all of the ingredients can be what you have in your refrigerator, pantry, freezer or food storage containers. You can never have too many slow cookers, right? Crock-Pot SCCPVL610-S Programmable Cook and Carry Oval Slow Cooker, 6-Quart

Carol: “Most of the items for this stew/soup came from my dehydrated/freeze-dried food storage, but I did add other items from my pantry. My goal is to learn to use my food storage so that in an emergency I’m not caught off guard trying to figure out what to do with what I have.”

My goal is to use my food storage on a regular basis so I can make sure nothing has gone rancid or bad, which I have experienced, and it wasn’t pretty. Several women in my church (including me) took large cans and filled them with crackers, granola bars, a juice can, and other emergency items for a 72-hour kit. The cans were sealed and put on a shelf to be opened at the end of the year (if not used before that in an emergency.) At the end of the year, I opened my can and was totally shocked to see that the can of juice had leaked, destroying everything in the storage can. This would have been disastrous if I’d been counting on using the items in an emergency.

I tried the freeze dried green beans and onion flakes today. I put the green beans and onion flakes in the same bowl and covered with tepid water. I waited about 5 minutes and drained them. I sprayed a frying pan with vegetable spray and sautéed the cubed precooked bacon from Costco until almost crisp. I then dumped the green beans and onions in the frying pan and sprinkled some olive oil on top. It was so easy! I love the fact that they tasted like fresh green beans, NOT canned!

Beefy Slow Cooker Soup

  • 1 pound ground beef cooked (stew meat or leftover roast would work, too)
  • 1/2 cup dehydrated carrots
  • 1-1/2 cups dehydrated cubed potatoes
  • 1/4 cup or less dehydrated celery
  • 1/4 cup or less dehydrated onion
  • 3 Tablespoons dehydrated garlic
  • 1/2 cup freeze-dried corn
  • 3 cubes beef bouillon
  • 1 small jar of mild or medium salsa (I used mild)
  • Salt and Pepper (to taste)
  • Seasonings of your choice (I added chili powder, red pepper flakes, basil)
  • Any leftover vegetables like greens beans
  • 5-7 cups of water (or less for a stew, more for a soup)
  1. Dump it all in a slow cooker and cook on low for about 6 hours. This could also be cooked on the stove top, but the slow cooker works great because you can set it and forget.

Thanks to my awesome sister, Carol for sharing this recipe today! Do you love cooking a slow cooker soup as much as I do? Bring on the set and forget dinners! Make some dinner rolls and enjoy breaking bread with friends.

Dinner Rolls 

My favorite things:

Cuisinart PSC-350 3-1/2-Quart Programmable Slow Cooker

OXO Good Grips Brushed Stainless Steel Ladle

Goal Zero Torch 250 Flashlight with Integrated Solar Panel

Goal Zero 90109 Solo V2 Solar Flashlight

Goal Zero (21013) Switch 10 USB Recharger and Solar Panel Multi-Tool Kit

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Recipes from Gram’s Recipe Box- Cakes/Candy

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A lot of the recipes in my grandmother’s recipe box tend to have ingredients with no or very few, instructions. That is because she already knew what to do with the ingredients and didn’t waste time and space writing down what she didn’t have to. Today I’ll share some of the dessert or candy recipes from the box.

The Best Sweet Pickle Recipe – Quick, Easy and Delicious

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This is the absolute best sweet pickle recipe that I have ever made or eaten! When tasting this recipe some people guess that they are bread and butter pickles. That is because they are a sweet pickle. However, in reality,

The post The Best Sweet Pickle Recipe – Quick, Easy and Delicious appeared first on Old World Garden Farms.

The Best Homemade Chicken Noodle Soup Recipe Ever

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This is truly the best homemade chicken noodle soup in the world. I have made this for years and now my grandkids ask me for the recipe. The reason I think this is the Best Homemade Chicken Noodle Soup is the fact that 99.9% of the ingredients are right there in your pantry, freezer, refrigerator or food storage pantry. You can interchange some cans of chicken with frozen chicken or leftover chicken.

You can make your own noodles, or use my secret ingredient noodles: Grandma’s Frozen Egg Noodles. Of course, you can boil your packaged noodles/pasta of choice and add later when the soup is almost finished cooking. I use my electric crock pot so I can do other things because I usually have ten things going on at once. So I set the crockpot on low and go about my day doing stuff we all do each day. I call it my set and forget dinner. It really is a very yummy smooth soup with just the right amount of spices. It practically fills my 3-1/2 quart crock pot. It’s a great soup to take to a neighbor who is ill or needs a little something from a friend to cheer them up for any reason.

Here is a picture of the Better Than Bouillon I use:

Best Homemade Chicken Noodle Soup | via www.foodstoragemoms.com

Grandma’s Frozen Egg Noodles:

Best Homemade Chicken Noodle Soup | via www.foodstoragemoms.com

Here is a picture of my favorite frozen Grandma’s Egg Noodles (as close to homemade as I have ever tasted):

Homemade Chicken Noodle Soup

Ingredients:

2 cans of chicken (12.5 ounces each) drained or substitute 2 cups of cooked chicken

6 cups water

1/4 cup Better Than Bouillon Chicken Base or substitute equal amounts of water with chicken broth

3/4 cup freeze-dried onions or 1 fresh onion chopped into bite-size pieces

3/4 cup dry dehydrated carrots or 1-1/2 cups diced fresh carrots

3/4 cup dry freeze dried celery or 1-1/2 cups diced fresh celery

1 teaspoon dried parsley

1 teaspoon dried sweet basil

1 teaspoon pepper

salt to taste

1 package Grandma’s frozen egg noodles (11-ounces) cooked and separated as directed or boil your pasta of choice

2 cans cream of chicken soup undiluted (optional)

Instructions:

Combine all ingredients in a slow cooker, BUT add the Grandma’s Noodle the last two hours or they will be mushy. Enjoy!

PRINTABLE recipe: Recipe by Food Storage Moms

Dinner rolls by Linda

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Dandelions: 31+ Medicinal and Culinary Uses for the King of Weeds

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This article is part of a series on weed gardens and identifying and using the plants you’ll often find there. For other articles in the series, please click here.

Dandelions - Uses, Eating. Medicine

As you can see, the weed garden is really starting to come to life. I’ve got henbit, sedges, dayflowers, wood sorrel, pokeweed, and a few other visitors. But one weed I would gladly welcome has yet to show up. Dandelions!

Dandelions - Uses, Eating. Medicine

Dandelions are pretty much the unofficial mascots for foraging and herbal medicine. They can be found on every continent (except Antarctica) and have tremendous value as food and medicine. They invade lawns, fields, and waste spaces despite every effort to control, contain, and kill them.

Dandelions are survivors, and they pass on a little of that to us when we consume them.

Identifying Dandelions

While dandelions do have a few look-alikes, none of them are toxic. Among the common fakers, you’ll find cat’s ear, chicory, shepherd’s purse, and hawksbeard. Here’s your guide to telling the real thing from the fakers.

Dandelions are perennials1)Perennial: Any plant that lives for more than 2 years. that grow in a basal rosette.2)Basal Rosette: A circular arrangement of leaves at ground level. You’ll never find leaves growing from the stem. Leaves are anywhere from 2 inches to over a foot (5 to 40 centimeters) long and have jagged teeth.

Dandelions - Uses, Eating. Medicine

The jagged pattern of the leaves can vary quite a bit. On some plants, the indentations will go nearly to the midline of the leaf, while others will have fairly shallow teeth. The tips of the teeth tend to point backward, toward the center of the plant. Leaves are virtually hairless at all stages of growth.

Dandelions - Uses, Eating. Medicine

By the way, the name “dandelion” is said to come from “dent de lion” or “teeth of the lion.” And depending on who you ask, this either refers to the jagged leaves or the flower petals.

The scientific name, Taraxacum officinale, could be translated as “the official cure for every disorder.”

Dandelions - Uses, Eating. Medicine

The yellow blooms are composite flowers. That is, they look like one flower, but are technically a cluster of tiny flowers. The ends of the petals tend to be flat, rather than tapering to a point, and they overlap all the way to the center of the flower. Blooming happens mostly in spring, and again in fall, with sporadic blooming at any time.

Dandelions - Uses, Eating. Medicine

These flowers turn into the puffballs that kids love to blow on to make wishes. A single dandelion plant may produce many stems and flowers, but each stem will have only a single flower. The stems are hollow and can range in length from 2 to 18 inches (5 to 45 centimeters).

All parts of the plant contain a white, milky sap. This would normally be a warning sign, but dandelions are an exception to the rule.

Read More: “How to Not Die While Wildcrafting: 15 Rules for Foraging Safely”

There are even some rather useful applications for this sap, which we’ll get into below. Be aware that dandelion sap has occasionally been reported to cause contact dermatitis in some individuals.

Dandelions can be found throughout the U.S., Canada, and most of the rest of the world, especially around people. This is another plant that loves us and wants to be near us. You can find them in lawns, fields, pastures, waste spaces, and disturbed ground. They seem to survive everything from drought, to over-picking, to digging, to mowing, to herbicides. But why would you want to get rid of these happy little guys? They’re beautiful, and they’re trying so hard to help us.

Edible Uses and Dandelion Recipes

If you do an Internet search for dandelion recipes, you’ll find page after page of preparations for this versatile vegetation. Recipes abound!

I, myself, have only scratched the surface of dandelion delicacies. There are just so many!

Nutritional Value

And why shouldn’t there be? Every part of the plant is edible, raw or cooked. And not only are dandelions plentiful, they’re very nearly a perfect food. Dandelions are rich in potassium; magnesium; manganese; phosphorus; sodium; copper; choline; calcium; iron; lecithin; biotin; inositol; chlorophyll; fiber; and vitamins A, B1, B2, B5, B6, B9, B12, C, D, and E.3)Foster, Steven, James A. Duke, and Steven Foster. A Field Guide to Medicinal Plants and Herbs of Eastern and Central North America. Boston: Houghton Mifflin, 2000.,4)Peterson, Lee Allen, and Roger Tory Peterson. A Field Guide to Edible Wild Plants: Eastern and Central North America. Boston: Houghton Mifflin Company, 1999.,5)Chevallier, Andrew. Encyclopedia of Herbal Medicine. London: DK/Penguin Random House, 2016.,6)Blair, Katrina. The Wild Wisdom of Weeds: 13 Essential Plants for Human Survival. White River Junction, VT: Chelsea Green Publishing, 2014.,7)Gladstar, Rosemary. The Beginners Guide to Medicinal Herbs 35 Healing Herbs to Know, Grow, and Use. Storey Books, 2012.,8)Elpel, Thomas J. Botany in a Day: Thomas J. Elpels Herbal Field Guide to Plant Families. Pony, MT: HOPS Press, 2004.

That’s quite a mouthful. Literally.

They have more vitamin A than any other green plant—six times more than carrots—and a single cup of fresh greens will meet your daily requirement of beta-carotene, iron, calcium, and potassium!9)Blair, Katrina. The Wild Wisdom of Weeds: 13 Essential Plants for Human Survival. White River Junction, VT: Chelsea Green Publishing, 2014.

That tap root really reaches down to bring up the good stuff. You can see why I call them the king of weeds.

Furthermore, when eaten as a whole (roots to flowers/seeds), the dandelion forms a complete protein, with all 9 essential amino acids.10)Blair, Katrina. The Wild Wisdom of Weeds: 13 Essential Plants for Human Survival. White River Junction, VT: Chelsea Green Publishing, 2014. That’s a pretty good trick for a plant.

Dandelion also seems to help with the absorption and balance of minerals.11)Hoffmann, David. Medical Herbalism: The Science and Practice of Herbal Medicine. Rochester, VT: Healing Arts Press, 2003.

Overcoming the Bitter Taste

But let’s address the elephant in the room. Dandelions are bitter. Very bitter. Involuntarily-spit-them-out-and-go-wash-your-mouth-out-with-ice-cream bitter.

Perhaps I exaggerate. But how is one to get past the bitterness to access those amazing nutrients? I’ve got you covered.

First, you should select the best dandelions. The best-tasting leaves have had the easiest life. Don’t pick any sunbaked, twice-stepped-on leaves. Harvest from a plant in a shady, well-watered location. Harvest younger greens, earlier in the year. Leaves toward the center of the rosette also tend to be less bitter.

Next, choose the right preparation. It’s the rare individual who enjoys eating a handful of dandelion greens raw. It’s a lot easier to moderate their taste by chopping them up and mixing them with other greens. They also pair well with savory dishes.

Of all the cooking methods, boiling does the best job of reducing bitterness. Drop the leaves into boiling water for 5 to 10 minutes. If you’ve picked a good plant, it shouldn’t take much more than this. If not, you can always boil them longer. Use plenty of water so the bitterness has someplace to go.

Eating the Roots: Stir-fried, Pickled, and as a Coffee Substitute

The root can be eaten raw, but tastes better when cooked. Try them sliced and stir-fried with other veggies. Cooking breaks down the root’s inulin into fructose, bringing out a much sweeter taste. They’re also a fine addition to soups and stews, and—although I’ve never tried it—they are reportedly quite tasty when pickled.

Dandelions - Uses, Eating. Medicine

Dandelion Coffee Recipe

The root is typically harvested from late fall to early spring. Second-year roots are preferred, but good luck on guessing how old a dandelion is by looking at it. If it’s too old and woody to eat, you can still use it to make a caffeine-free coffee substitute. Slice up the root and slow-roast it in your oven until it turns dark brown and becomes brittle. This should take about 30 minutes at 350°F (175°C). Let it cool, and then grind it up to use like coffee grounds. I’m usually not a fan of coffee substitutes, but this is one I really enjoy.

Dandelion Mocha Recipe

If you’d like to take your dandelion coffee to the next level (and who wouldn’t?), you can turn it into a dandelion mocha. This recipe comes from Rosemary Gladstar, and it is delightful.

Use 1 tbsp each of dandelion coffee grounds and cacao nibs. Simmer in 3 cups of water for 30 minutes. Then strain and add ½ cup milk (or milk substitute), ½ tsp. cinnamon, ½ tsp. vanilla extract, 1 tbsp. honey (or other sweetener), and a dash of ground nutmeg or cloves.

It’s excellent. I highly recommend you try it.

Eating the Flowers: Sautéed, Fried, and Infused

The flowers make a colorful addition to salads, soups, ice creams, or just about anything else. Two of my favorite ways to eat them are sautéed in butter and as an ingredient in dandelion lemonade.

  • Sautéed blooms are easy. Just melt some butter and sauté away. (Alternately, you could make a simple egg-and-flour batter and fry them. Yum!)
  • To make dandelion lemonade, just add about a quart of dandelion flowers to a half gallon of lemonade. Let the mixture infuse in the fridge overnight, then strain out the blossoms and enjoy.

The less green you have from the base of the blossoms, the less bitter they will taste. Here’s a brief clip demonstrating a super easy way to separate the petals from the bitter greens:

https://youtu.be/fWyA35Cs5e0

The last way to get past the bitterness is simply to build up an appreciation for it. Sure, it’s not the most popular option, but you really can develop a taste for a food by consistently consuming small portions of it. Gradually, your aversion turns into tolerance. And then tolerance can even become a craving. It really works. Try it!

Medicinal Uses for Dandelions

Dandelion’s medicinal effects are not limited to its impressive nutritional profile. It sports a bevy of benefits. Let’s dive in!

As a Digestive Aid

Dandelion’s bitter taste is likely also its best-known medicinal property. It’s a bitter. Bitters are plants that encourage optimal digestion by stimulating the secretion of enzymes and digestive juices.12)Gladstar, Rosemary. The Beginners Guide to Medicinal Herbs 35 Healing Herbs to Know, Grow, and Use. Storey Books, 2012.,13)Hoffmann, David. Medical Herbalism: The Science and Practice of Herbal Medicine. Rochester, VT: Healing Arts Press, 2003.

Dandelion stimulates appetite, aids the liver in its detoxification duties, helps to regulate the release of pancreatic hormone, is stimulating to the spleen, supports correct bile duct function, and even helps to repair the gut wall.14)Elpel, Thomas J. Botany in a Day: Thomas J. Elpels Herbal Field Guide to Plant Families. Pony, MT: HOPS Press, 2004.,15)Hoffmann, David. Medical Herbalism: The Science and Practice of Herbal Medicine. Rochester, VT: Healing Arts Press, 2003.,16)Mills, Simon, and Kerry Bone. Principles and Practice of Phytotherapy: Modern Herbal Medicine. Edinburgh: Churchill Livingstone, 2013. It may even help to resist the progression of cirrhosis of the liver.17)Mills, Simon, and Kerry Bone. Principles and Practice of Phytotherapy: Modern Herbal Medicine. Edinburgh: Churchill Livingstone, 2013.

Dandelion is a remarkable plant!

To Treat Colitis

In one experiment, participants with non-specific colitis were given dandelion along with calendula, lemon balm, and St. John’s wort. Complete relief from spontaneous and palpable pains was reported by 96% of participants, and stools were normalized in those with diarrhea symptoms.18)Mills, Simon, and Kerry Bone. Principles and Practice of Phytotherapy: Modern Herbal Medicine. Edinburgh: Churchill Livingstone, 2013.

As a Spring Tonic and Diuretic

Dandelion is also well-known as a spring tonic. It helps to flush and tone the body after enduring the rigors of winter.

The entire plant is diuretic, flushing excess water from the body and generally giving us a good cleansing. The leaf is more powerful than the root, and is comparable to the drug furosemide in terms of strength.19)Hoffmann, David. Medical Herbalism: The Science and Practice of Herbal Medicine. Rochester, VT: Healing Arts Press, 2003. Don’t take it right before bed or you’ll be up all night. Trust me. I know.

Dandelion’s diuretic properties help to relieve fluid retention.20)Mills, Simon, and Kerry Bone. Principles and Practice of Phytotherapy: Modern Herbal Medicine. Edinburgh: Churchill Livingstone, 2013. It is also used to dissolve calcium stones and to prevent new ones from forming, and can be used safely over long periods.21)Elpel, Thomas J. Botany in a Day: Thomas J. Elpels Herbal Field Guide to Plant Families. Pony, MT: HOPS Press, 2004.,22)Mills, Simon, and Kerry Bone. Principles and Practice of Phytotherapy: Modern Herbal Medicine. Edinburgh: Churchill Livingstone, 2013.

Dandelion’s diuretic nature may also help to explain its effectiveness in relieving arthritic complaints.23)Hoffmann, David. Medical Herbalism: The Science and Practice of Herbal Medicine. Rochester, VT: Healing Arts Press, 2003.

With conventional pharmaceuticals, as the body flushes out water, it’s also flushing out our supply of potassium. This can be rough on your heart and cause problems for anyone with a heart condition.24)Hoffmann, David. Medical Herbalism: The Science and Practice of Herbal Medicine. Rochester, VT: Healing Arts Press, 2003. Dandelion, on the other hand, is so rich in potassium that even while it flushes out the body, it still provides a net gain in potassium.25)Chevallier, Andrew. Encyclopedia of Herbal Medicine. London: DK/Penguin Random House, 2016. This makes it an ideal diuretic herb for people with heart issues.26)Hoffmann, David. Medical Herbalism: The Science and Practice of Herbal Medicine. Rochester, VT: Healing Arts Press, 2003.

For Skin Health

The natural latex in its sap is helpful in getting rid of warts.27)Gladstar, Rosemary. The Beginners Guide to Medicinal Herbs 35 Healing Herbs to Know, Grow, and Use. Storey Books, 2012. However, this is not a quick process. The sap must be applied several times a day for 2 to 3 weeks. Direct application of the sap can also help with moles, pimples, canker sores, and other skin blemishes.28)Blair, Katrina. The Wild Wisdom of Weeds: 13 Essential Plants for Human Survival. White River Junction, VT: Chelsea Green Publishing, 2014., 29)Grossberg, George T., and Barry Fox. The Essential Herb-drug-vitamin Interaction Guide: The Safe Way to Use Medications and Supplements Together. New York: Broadway Books, 2007.

To Fight Cancer and Harmful Bacteria

Dandelion may have anti-tumor/anti-cancer properties, though it is not clear whether this would be from a direct action or indirectly through its ability to cleanse and support normal body function.30)Hoffmann, David. Medical Herbalism: The Science and Practice of Herbal Medicine. Rochester, VT: Healing Arts Press, 2003.,31)Mills, Simon, and Kerry Bone. Principles and Practice of Phytotherapy: Modern Herbal Medicine. Edinburgh: Churchill Livingstone, 2013. Dandelion also appears to have selective antimicrobial properties, supporting healthy gut bacteria while discouraging unhealthy ones.32)Foster, Steven, James A. Duke, and Steven Foster. A Field Guide to Medicinal Plants and Herbs of Eastern and Central North America. Boston: Houghton Mifflin, 2000.,33)Blair, Katrina. The Wild Wisdom of Weeds: 13 Essential Plants for Human Survival. White River Junction, VT: Chelsea Green Publishing, 2014.,34)Mills, Simon, and Kerry Bone. Principles and Practice of Phytotherapy: Modern Herbal Medicine. Edinburgh: Churchill Livingstone, 2013. It even helps prevent plaque buildup on teeth.35)Blair, Katrina. The Wild Wisdom of Weeds: 13 Essential Plants for Human Survival. White River Junction, VT: Chelsea Green Publishing, 2014.

Other Medicinal Uses

Dandelion is also cooling and drying, and can be used as a fever reducer.36)Mills, Simon, and Kerry Bone. Principles and Practice of Phytotherapy: Modern Herbal Medicine. Edinburgh: Churchill Livingstone, 2013. It’s a mild laxative and has an alkalizing effect on the body.37)Elpel, Thomas J. Botany in a Day: Thomas J. Elpels Herbal Field Guide to Plant Families. Pony, MT: HOPS Press, 2004.,38)Hoffmann, David. Medical Herbalism: The Science and Practice of Herbal Medicine. Rochester, VT: Healing Arts Press, 2003.,39)Mills, Simon, and Kerry Bone. Principles and Practice of Phytotherapy: Modern Herbal Medicine. Edinburgh: Churchill Livingstone, 2013. Dandelion may also help some people with allergies and food intolerances.40)Mills, Simon, and Kerry Bone. Principles and Practice of Phytotherapy: Modern Herbal Medicine. Edinburgh: Churchill Livingstone, 2013.

In animal studies, dandelion has been shown to have hypoglycemic activities.41)Hoffmann, David. Medical Herbalism: The Science and Practice of Herbal Medicine. Rochester, VT: Healing Arts Press, 2003. This may make it a helpful plant for those with diabetes, but could be a contraindication for those with hypoglycemia.42)Elpel, Thomas J. Botany in a Day: Thomas J. Elpels Herbal Field Guide to Plant Families. Pony, MT: HOPS Press, 2004.,43)Grossberg, George T., and Barry Fox. The Essential Herb-drug-vitamin Interaction Guide: The Safe Way to Use Medications and Supplements Together. New York: Broadway Books, 2007.

Medicinal Formats and Dosages

You can use dandelion via any of the normal methods: fresh, dried, tincture, decoction, infusion, etc. The dried leaves make an excellent addition to green powders.

Outside of some very specific circumstances, dandelion is widely considered to be safe. Recommendations vary from herbalist to herbalist as to how much you should take.

I will present some amounts that I think are reasonable, but you should view them as suggestions, rather than rules. Other quantities/frequencies could be equally valid, depending on your situation.

Root Tincture

1:5 ratio in 60% alcohol. Use 2.5–5 ml, 3 times daily.

Root Decoction

Use 2–3 tsp of root material in 1 cup of water. Simmer for 10–15 minutes. Drink this 3 times a day.

Leaf Tincture

1:5 ratio in 40% alcohol. Use 5–10 ml, 3 times daily.

Leaf Infusion

Pour boiling water over ½ tsp of dried leaf and allow to steep for 10–15 minutes. Drink this 3 times a day.

Long Live the King!

Dandelions are so impressively versatile that I could never fit everything into a single article.

For example, did you know that the sap can be used as glue, or that the stem can be fashioned into a working flute?

What else did I leave out? What’s your favorite recipe or medicinal use? Do you have any dandelion stories (or horror stories about the bitter flavor)? Are dandelions really the king of weeds, or should that title belong to a different plant? Let me know in the comments!

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Psst! Our Lawyer Wants You to Read This Big, Bad Medical Disclaimer –> The contents of this article, made available via The Grow Network (TGN), are for informational purposes only and do not constitute medical advice; the Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of a qualified health care provider with any questions you may have regarding a medical condition. If you think you may be suffering from any medical condition, you should seek immediate medical attention. You should never delay seeking medical advice, disregard medical advice, or discontinue medical treatment because of information provided by TGN. Reliance on any information provided by this article is solely at your own risk. And, of course, never eat a wild plant without first checking with a local expert.

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References   [ + ]

1. Perennial: Any plant that lives for more than 2 years.
2. Basal Rosette: A circular arrangement of leaves at ground level.
3, 32. Foster, Steven, James A. Duke, and Steven Foster. A Field Guide to Medicinal Plants and Herbs of Eastern and Central North America. Boston: Houghton Mifflin, 2000.
4. Peterson, Lee Allen, and Roger Tory Peterson. A Field Guide to Edible Wild Plants: Eastern and Central North America. Boston: Houghton Mifflin Company, 1999.
5, 25. Chevallier, Andrew. Encyclopedia of Herbal Medicine. London: DK/Penguin Random House, 2016.
6, 9, 10, 28, 33, 35. Blair, Katrina. The Wild Wisdom of Weeds: 13 Essential Plants for Human Survival. White River Junction, VT: Chelsea Green Publishing, 2014.
7, 12, 27. Gladstar, Rosemary. The Beginners Guide to Medicinal Herbs 35 Healing Herbs to Know, Grow, and Use. Storey Books, 2012.
8, 14, 21, 37, 42. Elpel, Thomas J. Botany in a Day: Thomas J. Elpels Herbal Field Guide to Plant Families. Pony, MT: HOPS Press, 2004.
11, 13, 15, 19, 23, 24, 26, 30, 38, 41. Hoffmann, David. Medical Herbalism: The Science and Practice of Herbal Medicine. Rochester, VT: Healing Arts Press, 2003.
16, 17, 18, 20, 22, 31, 34, 36, 39, 40. Mills, Simon, and Kerry Bone. Principles and Practice of Phytotherapy: Modern Herbal Medicine. Edinburgh: Churchill Livingstone, 2013.
29, 43. Grossberg, George T., and Barry Fox. The Essential Herb-drug-vitamin Interaction Guide: The Safe Way to Use Medications and Supplements Together. New York: Broadway Books, 2007.

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Homemade Strawberry Shortcake – A Classic Summertime Recipe

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When you think of spring or summertime desserts, you probably think of Strawberry Shortcake. Who can resist fresh picked strawberries piled on top of a piece of shortcake, topped with a creamy layer of whipped cream? But when you think

The post Homemade Strawberry Shortcake – A Classic Summertime Recipe appeared first on Old World Garden Farms.

Free Bread Baking 101 Course!

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If you’re afraid to get started with baking bread or struggle with getting a good loaf of bread then this course will help you. You’ll learn common terms and tips and tricks. I also touch on ways to be able to eat bread on a Paleo and Ketogenic diet! Bet you didn’t even know that […]

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Cheesy Taco Casserole Recipe – An Easy To Prepare, Make Ahead Dish

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I have been making this cheesy taco casserole recipe for over 25 years. It is one of my favorite go-to, quick and easy weeknight meals. It takes little time to prepare and is a family favorite for even the pickiest

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3 Muffin Recipes That Are Easy To Make

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I’m sharing 3 muffin recipes with you today because you can make them year round. I love them for breakfast, snacks, and brunch get-togethers. Mark and I had to pick up some muffins for about 150 people for a picnic at the park in our neighborhood a few weeks ago. Homemade ones are so much better than store-bought ones, but life is too hectic to make that many. We served breakfast to families which included muffins, juice, bananas, milk, and chocolate milk. The chocolate milk went really fast as well as the store purchased muffins. You know when you go a few months and you forget how good a moist breakfast cupcake is, that’s what I call them, you know it’s time to bake some.

These 3 muffin recipes are can be made with ingredients from your pantry. Please teach your children to cook from scratch. If your grandchildren or nieces or nephews live close to you they would love to grab a bowl and mix up a batch, I promise. I use bread flour because that’s all I store. Yes, you can use regular enriched white flour. Cupcake/Muffins Liners and Silicone Liners

3 Muffin Recipes

3 Muffin Recipes

1. The Perfect Muffins

I love this recipe because it’s a basic one that you can add just about anything to it that you enjoy.

Ingredients:

2 cups flour (I use bread flour)

1/4 cup granulated sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/3 cup vegetable oil

1 egg, slightly beaten

Instructions:

Preheat oven to 400 degrees. Grease a 12-muffin pan, or use paper liners. Combine the dry ingredients, then stir in the egg, oil, and milk. Mix with a fork just until the flour disappears. The batter will be lumpy. Use 1/4 measuring cup to scoop the batter into muffin cups. Bake 20-25 minutes or until golden brown.

PRINTABLE recipe: by Food Storage Moms

3 Muffin Recipes

2. Blueberry Muffins

Ingredients:

2 cups flour (I use bread flour)

1/2 cup granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1 egg, slightly beaten

3/4 cup milk

1/3 cup vegetable oil

1 cup fresh blueberries or thawed frozen blueberries

Instructions:

Preheat the oven to 400 degrees. Grease a 12-muffin pan, or use paper liners. Combine the dry ingredients. In a small mixing bowl, mix the egg, milk, and oil. Make a well in the flour mixture, pour in the egg mixture and blueberries. Stir until the flour mixture is moistened, the batter will be lumpy. Fill the muffin cups 2/3 full. Bake for 20-25 minutes or until golden brown.

PRINTABLE recipe: by Food Storage Moms

3 Muffin Recipes

3. Apple Muffins

Ingredients:

1-1/2 cups flour (I use bread flour)

1/2 cup granulated sugar

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 egg, slightly beaten

1 cup peeled, shredded/grated apple

1/3 cup milk

1/3 cup vegetable oil

Instructions:

Preheat the oven to 375 degrees. Combine the dry ingredients. Stir together the remaining ingredients. Add this mixture to the dry ingredients. Stir just until moistened. Fill the greased muffin cups half full. Bake for 18-20 minutes or until golden brown.

PRINTABLE recipe: by Food Storage Moms

I hope you try my 3 muffin recipes because you can make them from scratch with the ingredients out of your pantry. Add some fresh fruit and eggs from the refrigerator and you are good to go. Thanks again for being prepared for the unexpected. May God bless this world.

More Quick and Easy Ones by Linda

My Favorite Things:

Copyright Pictures:

Plain Muffins: AdobeStock_198738276 by Valeriya

Blueberry Muffins: AdobeStock_90602914 by Sewcream

Apple Muffins: AdobeStock_59697848 by Karinrin

The post 3 Muffin Recipes That Are Easy To Make appeared first on Food Storage Moms.

3 Salad Recipes We All Grew Up Eating

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I think you may have eaten these 3 salad recipes when you were growing up. I know my mom made them a lot. My garden is flourishing and I’m so excited to share these recipes with you. I’m still waiting for my first tomato, but I have picked radishes, spinach, and Cilantro. Do you love it when the seeds you have planted start peeking through the dark rich soil you have planted them in? I sure do. I must confess, I had to ask a young man in the neighborhood to help haul 23 bags of new soil, earthworms, and other Organic nutrients to my backyard. I love it when I can give some gas money to someone who knows how to work. These were not small bags. Mark and I gave up our wheelbarrow, so it’s called haul them by hand.

You may remember, I have raised garden beds and it’s so much easier for me to plant my seeds and plants without having to bend over so far. I have seven raised beds that are 4 feet by 4 feet and 18 inches tall. I wish I had a mini farm, but I don’t, so these work for me. That was always a dream for me when I was raising my daughters, to have a small farm, but it didn’t fit into our plan of life. We always had a super huge garden and raised enough fruits and veggies for much of the year. I truly believe this is why all four of my daughters are really hard workers, because we planted seeds, plants, weeded and preserved our harvest. You gotta love it!

3 salad recipes

I hope you try one of my 3 salad recipes. Please tell me the version your family enjoyed. I love your comments! I love any kind of salad. I must say I use more dressing than I probably should, but that’s how I roll.

3 Salad Recipes

3 salad recipes

I can’t believe I don’t have any Mexican in my DNA, because I could eat Mexican food every night and lots of salsa.

1. Taco Salad

Ingredients:

1-pound cooked hamburger drained and crumbled

1 head lettuce chopped into bite-size pieces

2 tomatoes chopped

1 onion finely chopped

1 can kidney beans, rinsed and drained

1 can of sliced and drained black olives

2 cups grated cheese

1 bag of Doritos or Tostitos (slightly broken into pieces)

One bottle of Catalina or Russian Dressing

Garnish with sliced avocado if desired after serving.

Instructions:

Combine all of the ingredients except the dressing in a large bowl and mix together. Pour the desired amount of dressing over the salad and serve immediately.

PRINTABLE: By Food Storage Moms

3 salad recipes

This is one of my all-time favorite salads. You can make it a 10 layer salad if you want by adding even more vegetables.

2. 7-Layer Salad

Ingredients:

3-4 cups Lettuce, chopped

1 cup chopped purple onions

2 cups chopped fresh celery

1 cup finely chopped carrots

10-ounce package of frozen petite peas (thaw and drain)

2 cups grated cheese

2 cups cooked bacon, chopped into bite-size pieces

Dressing:

Mix the following ingredients together and set aside.

1-1/4 cups mayonnaise or Miracle Whip

2 tablespoons sugar

Salt and Pepper to taste

Instructions:

Grab a platter or 9-inch by 13-inch cake pan/lasagna pan or large glass bowl. Layer the lettuce, onions, celery, carrots, peas.

You make it ahead of time and cover the platter or 9-inch by 13-inch cake pan with plastic wrap. Drizzle the dressing over the salad and sprinkle grated cheese and crumbled bacon (optional) right before serving. Mine always has bacon, just giving you the heads up here.

PRINTABLE recipe: by Food Storage Moms

3 salad recipes

When I was growing up my mom made this salad with ham, if we had leftover ham. Otherwise, it was peas, cheese, lettuce, celery, and onions. I remember my mom used canned peas and Velveeta cheese.

3. Pea and Cheese Salad

1 large package frozen petite peas, thawed and drained

1/2 cup finely chopped purple onion

1 cup ham cut into cubes (optional)

8-10 slices of cooked bacon chopped into bite-size pieces

8-ounces of cubed cheese (cheddar is my favorite)

Dressing:

1/2 cup sour cream

1/4 cup mayonnaise or Miracle Whip

1 tablespoon white vinegar

salt and pepper

Instructions:

Combine the salad ingredients in large bowl. Mix the dressing with a whisk and pour over the salad until thoroughly combined. Place in the refrigerator until cold. Stir again just before serving.

PRINTABLE: by Food Storage Moms

My friends, I hope you let me know if you grew up eating a variation of my 3 salad recipes. I love sharing recipes to hopefully get people to cook from scratch again. Please stay healthy and storing water and food. May God bless you and your family.

No-Fail Dinner Rolls by Linda

“Prepare Your Family For Survival”

My Favorite Things:

Copyright Pictures:

Pea Salad: AdobeStock_28810404 by Jivanshreela

Layered Salad: AdobeStock_98384092 by Peredniankina

Salad: AdobeStock_164408627 by Monticello

Taco Salad: AdobeStock_101936974 by Brent Hofacker

The post 3 Salad Recipes We All Grew Up Eating appeared first on Food Storage Moms.

Rhubarb Crisp Recipe – Just Like Grandma Used To Make!

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As I was scrolling through my Grandmother’s file of recipe index cards, I came across her Rhubarb Crisp Recipe. I smiled as I looked at her pretty cursive handwriting that listed out the ingredients and instructions, wondering if years from

The post Rhubarb Crisp Recipe – Just Like Grandma Used To Make! appeared first on Old World Garden Farms.

The Home Apothecary: Herbal Medicine, With Recipes

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How are my amazing Apartment Homesteaders doing so far?! Y’all are seriously ROCK STARS.

Please accept another one of my virtual high fives! 🙂

You’ve made the switch to…

Well. Done.

You’re well on your way to a sustainable lifestyle in your apartment homestead. Now it’s time to take control of your personal health and wellness through the use of natural, pharm-free medicines you can grow yourself or source sustainably.

Why Herbal Medicine?

Alternative, herbal medicine—becoming your own “apartment apothecary”—is absolutely vital to your life as an apartment homesteader.

You’ve probably seen the commercials at some point—the “buy this medication” commercials that say they’ll cure psoriasis or help reduce the risk of heart failure or help male members of the species get “ready for action” in 3.2 seconds flat.

But then they list 20 different side effects from that same medicine and you can’t help but stare at the TV with the same look you had last time you watched an ill-funded community theatre play….

Pharmaceuticals are formulated to tackle one problem and one problem only, and that is what the FDA allows them to print on the label: “This medication may help with pain management.” And that is followed with the warnings: “Excessive use of this medication may cause liver failure.”

Wait. WHAT?! Nope. Nope. Nope. Nope.

We already talked about how eating local, pesticide-free food can help you save money at the doctor and pharmacy.

But the switch to herbal medicine is about so much more than saving money.

It’s about cultivating your own wellness through the use of plants (the kind grown in Nature), not toxic chemicals (…grown in a…um…petri dish?). Why not take your apartment homesteading a step further and teach yourself to be your own pharmacy with natural, sustainable alternatives?

What to Expect With Herbal Medicine

I’ve talked to so many people who tried the “herbal medicine” thing and went quickly back to pharmaceuticals because the herbal remedies “didn’t work.”

And I understand why that happened. We’ve been conditioned to assume medicine works instantly—that they get rid of our headaches, cure our sinus infections, or get rid of our yeast infections as soon as the pill, cream, or spray reaches our skin or blood.

When an antibiotic doesn’t work the first time, we’ve been taught to get a second one to knock out the infection. If one round doesn’t work, we throw more at it. Which makes sense … oh wait—no, it doesn’t!

Herbal medicine is not a “quick fix” like the aspirin or Pepto-Bismol most of us are used to.

Herbal remedies create a lifetime of health and wellness by healing your body and helping each system in your body work the way it was intended to.

Alternative medicine is individualized, holistic care for a lifetime of personal health and wellness.

The goal is to find herbal remedies that work for you. The beauty of alternative medicine is the process of finding what works best for you specifically.

Start with the herbs and plants listed in the next section to start cultivating your own best alternative medicine cabinet and be on the road to your own personal, holistic health and wellness routine.

Natural Medicines to Grow Yourself and How to Use Them

If you’re visiting The Grow Network for the first time, I urge you to click around on the blog in the “Medicine” section while you’re here. The network of gardeners, homesteaders, and writers here has done some absolutely amazing work in alternative medicine already. My list below comes from the wealth of knowledge this network has already provided.

Want to learn even more about herbal remedies and all other aspects of apartment and modern homesteading? Sign up for the Lab!

Marjory published her list of the top 15 antibiotic alternatives in this blog post. I want to reiterate her list and talk about how you can grow some of those 15 super plants and use them in your own alternative medicine practice.

Garlic

Marjory will instruct you on everything you need to know about the wonder that is garlic, and you can even get your free copy of “The Miracle of Garlic: Your First Home Medicine” here.

As Apartment Homesteaders, we can grow garlic in containers in our patio gardens. Make sure you give them plenty of room to stretch out in the soil in a container that is around 18 inches deep and 12 inches wide.1)For instructions on how to grow garlic in containers: http://www.apartmenttherapy.com/how-to-plant-garlic-in-contain-158494

Check out this video from TGN’s 2016 Home Grown Food Summit on how to grow great garlic!

Echinacea

One of the most visited sections of the pharmacy is the Cold and Flu section. Sinus “yuck” sufferers, get out of the pharmacy and into the garden!

If you’re like the women in my family, you know how nasty the winter sinus infection can be. The only time I’ve had to take antibiotics is for sinus infections, but Echinacea is an herbal alternative that can help knock out the sinus yuck without the harmful side effects of pharmaceutical antibiotics.

You can grow Echinacea in a pot on your garden patio.2)For instructions on how to grow Echinacea in a pot: http://homeguides.sfgate.com/growing-purple-coneflowers-containers-60904.html

But where most people dry Echinacea, recent studies have shown that fresh Echinacea has far more power to treat colds than the dried plant.3)See http://www.health.com/health/condition-article/0,,20251749,00.html

Echinacea Tea Recipe

You can make a simple fresh Echinacea tea to drink during the cold and flu season by simply adding 1/2 cup of fresh Echinacea to 8 ounces of water. Bring the water to a simmer over medium heat for a few minutes, then add the Echinacea. Simmer covered for 15 minutes. Strain and add 1-2 tablespoons of raw, local honey. (The honey is especially helpful for a sore throat and a cough).4)Find Echinacea tea and other recipes for using Echinacea medicinally here: https://thepaleomama.com/2015/07/21/homemade-echinacea-tea/

Cayenne Pepper

Cayenne pepper has shown itself worthy to replace over-the-counter pain relievers like acetaminophen and ibuprofen—especially for muscle and joint pain.

This is another area of the pharmacy that is overused; acetaminophen and ibuprofen have droves of loyal consumers who take the medicines daily in an attempt to heal chronic pain. But they have side effects like liver damage and ulcers, so we need a natural alternative like cayenne pepper to replace the medicines we take for pain relief.

You can grow cayenne peppers in your patio garden or in a small pot indoors.5)For instructions on how to grow cayenne peppers: http://homeguides.sfgate.com/grow-cayenne-peppers-container-47525.html Then, simply dry your peppers in the oven on parchment-lined cookie sheets.

Cut the peppers into chunks so they dry faster and place them in the oven at about 200°F for 1–3 hours until dry. You can then grind them into a powder to use in this simple pain salve recipe:6)Recipe from https://learningherbs.com/remedies-recipes/herbal-pain-relief/

Pain Salve Recipe

1/2 c. olive oil
2 T. cayenne powder
1/2 oz. beeswax

Infuse the olive oil with the cayenne powder using a double boiler technique. Strain through a cheesecloth. Then melt the beeswax and stir in the cayenne-infused olive oil. Pour the liquid mixture into jars or tins. Let it cool.

You can rub this salve directly onto the painful area. Not only does it allow you to avoid the dangerous side effects of over-the-counter pain medicines, but it may also work quicker than the oral pain relievers because it reaches the area of pain immediately without having to go through your blood stream to get there.

Turmeric

Turmeric, a bright orange root, is a great one to add to your garden for dietary and medicinal uses on your apartment homestead.

Turmeric has been shown to help mobilize fat in the body and may help reduce bad cholesterol.

High cholesterol is something many American adults struggle with, and too many of us depend on cholesterol medication to keep us out of the hospital for cholesterol-related issues. You can grow turmeric on your patio or indoors and harvest for treating a whole host of other health issues, as well—from inflammatory bowel disease to gall stones.7)For instruction on how to grow turmeric in a pot: http://balconygardenweb.com/growing-turmeric-in-pots-how-to-grow-turmeric-care-uses-benefits/

Live in the Midwest like I do? Here’s how to grow turmeric and ginger in the Midwest.

One of my favorite ways to use turmeric is in a tea.8)For turmeric tea recipe: https://www.drweil.com/health-wellness/balanced-living/turmeric-tea-benefits/

Turmeric Tea Recipe

Boil four cups of water, add one teaspoon of ground turmeric, and reduce the heat to simmer for 10 minutes.9)Learn how to make turmeric powder: https://www.turmericforhealth.com/general-info/how-to-make-turmeric-powder-at-home-from-raw-turmeric Then, strain the tea and add honey or lemon to taste. You can also add a pinch of black pepper for increased absorption. 

Ginger

Ginger is another plant you can grow fairly easily indoors on your apartment homestead.10)For instruction on how to grow ginger indoors: https://newengland.com/today/living/gardening/how-to-grow-ginger-indoors/

Ginger has been shown to have antiviral effects as well as antibacterial properties. Replace Pepto-Bismol, Imodium, Nauzene, and other medicines for stomach upset with ginger.

Ginger is one of my favorites to use when I suffer from stomach bugs. This is another one I like to take in tea form.

Ginger Tea Recipe

Simply steep between 1 and 1-1/2 teaspoons of freshly grated ginger in boiling water for about 10 minutes; then, strain and sip.11)For the ginger tea recipe: http://www.geniuskitchen.com/recipe/easy-ginger-tea-23528 

Essential Oils: Round Out Your Medicine Cabinet

We’ve talked about the power of essential oils before, but we can’t have a chapter on alternative medicine without talking about essential oils!

Essential oils are super-concentrated plant extracts. They can be used to replace any and all over-the-counter medicines. And while many herbal remedies can take a little while to work, some essential oils can work almost instantly to reduce the symptoms of our maladies.

While you won’t be able to grow all the plants you need to create every herbal or alternative medicine in your apartment homestead, purchasing therapeutic-grade essential oils can help round out your apartment medicine cabinet. 

Two of My Favorite Natural Remedies

In my own alternative medicine journey, I’ve had the most difficulty replacing over-the-counter medicine in treatment of the common cold. Here are two of the best recipes I’ve found for natural alternatives to cough drops and cough syrup.

Honey and Essential Oils Lozenges Recipe

2 c. raw, local honey
20 drops Thieves essential oil blend*
20 drops lemon essential oil
5 drops oregano essential oil

Heat honey in a pot until candy thermometer reads 300°F (the “hard crack” stage). Stir constantly. Remove from heat and continue stirring until it cools slightly and starts to thicken. Make sure it is not still boiling continuously before adding your essential oils. Stir the oils in.

Then, in candy molds or on parchment paper, spoon out cough-drop-sized amounts of the honey/oils mixture. Allow to cool completely to room temperature. Store at room temperature.

* Thieves essential oil contains cinnamon, clove, lemon, eucalyptus radiata, and rosemary essential oils. I buy mine from Young Living, although you could theoretically make it yourself.

Simple Cough Syrup Recipe

2 c. water
8 sprigs fresh thyme
1/4 c. fresh ginger root, finely chopped
1 c. raw, local honey
1 fresh lemon, juiced
1/8 t. cayenne pepper

Simmer thyme and ginger in water in a small pot over medium heat until the water is reduced by half. Allow to cool completely; then strain the herbs. Return the tea to the pot and whisk in honey, lemon, and cayenne pepper (which you hopefully grew yourself!).

Store in an airtight container.12)I got this recipe from the Traditional Cooking School, but I adapted it so I could make it without an instant pot: https://traditionalcookingschool.com/food-preparation/instant-pot-cough-syrup/ Take one tablespoon to soothe sore throat and calm your cough.

Check out other TGN posts on alternative medicine to arm yourself with all the tools you need to be your own apartment apothecary!

 

You can read the rest of the articles in the Apartment Homesteader series here.

Then, find more tips, tricks, and inspiration in The Apartment Homesteader Facebook group! Join your fellow apartment homesteaders here

 

TGN Bi-Weekly Newsletter

(This article was originally published on December 9, 2017.)

 

References   [ + ]

1. For instructions on how to grow garlic in containers: http://www.apartmenttherapy.com/how-to-plant-garlic-in-contain-158494
2. For instructions on how to grow Echinacea in a pot: http://homeguides.sfgate.com/growing-purple-coneflowers-containers-60904.html
3. See http://www.health.com/health/condition-article/0,,20251749,00.html
4. Find Echinacea tea and other recipes for using Echinacea medicinally here: https://thepaleomama.com/2015/07/21/homemade-echinacea-tea/
5. For instructions on how to grow cayenne peppers: http://homeguides.sfgate.com/grow-cayenne-peppers-container-47525.html
6. Recipe from https://learningherbs.com/remedies-recipes/herbal-pain-relief/
7. For instruction on how to grow turmeric in a pot: http://balconygardenweb.com/growing-turmeric-in-pots-how-to-grow-turmeric-care-uses-benefits/
8. For turmeric tea recipe: https://www.drweil.com/health-wellness/balanced-living/turmeric-tea-benefits/
9. Learn how to make turmeric powder: https://www.turmericforhealth.com/general-info/how-to-make-turmeric-powder-at-home-from-raw-turmeric
10. For instruction on how to grow ginger indoors: https://newengland.com/today/living/gardening/how-to-grow-ginger-indoors/
11. For the ginger tea recipe: http://www.geniuskitchen.com/recipe/easy-ginger-tea-23528
12. I got this recipe from the Traditional Cooking School, but I adapted it so I could make it without an instant pot: https://traditionalcookingschool.com/food-preparation/instant-pot-cough-syrup/

The post The Home Apothecary: Herbal Medicine, With Recipes appeared first on The Grow Network.

Homemade Dry Brownie Mix Recipe – Store Until Ready To Use

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This past week we were both craving brownies so I went to the pantry and was disappointed to find that we were out of brownie mix. You are probably thinking of the brownie mix that you find in the grocery

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3 Quick Bread Recipes You Will Love To Make

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I have 3 quick bread recipes you will love to make in your kitchen today. There is something awesome about smelling bread baking in your oven. I can walk outside to get the mail and I can smell it about 50 feet away from the kitchen. I have a very small home, but still, baking bread smells yummy! I must apologize to my readers for not sharing any gluten-free bread recipes. Oh, my goodness, they are not easy recipes, and the worst part is the gluten-free flours go rancid very quickly. I can only store so much flour/food in my freezer.

I must admit, if I had to eat gluten-free bread I would not be making it unless I made natural yeast bread like my friend, Melissa Richardson. I have helped her, keyword helped, by handing her materials and ingredients when she was teaching a few of her classes. I would show people how to stir the yeast, but she is the expert in natural yeast. Anyway, these recipes today can be made by hand, they do not need a bread mixer. If you have a bread mixer, you can use it. These recipes are pretty small so you may be able to use a 6-quart Kitchen Aid Mixer.

quick bread

I get nervous recommending a 6-quart KitchenAid mixer to make bread because I have a daughter that tried to make bread (whole wheat) and it burned up the motor. She now has a Bosch Bread Mixer. My mother was somewhat famous for making the best brown bread. She would make about 15 large loaves at a time. Only 1/3 of them would make it to her freezer. She was generous to all of her neighbors. I will share her brown bread recipe one day. I will cut the recipe down, I promise.

Please note, I only buy white bread flour because I make things like dinner rolls, French bread, and cinnamon rolls. I grind wheat berries for my whole wheat bread. It’s just me, but I prefer white bread flour. There is a difference between enriched and bread flour, to me at least, when making any quick bread. Please remember white flour has a shelf-life of about 12-18 months at the most.

Quick Bread

1. Lemon Bread

Ingredients:

6 tablespoons butter

1 cup sugar

2 eggs

1-1/2 cups bread flour

1 teaspoon baking powder

Dash of salt

1/2 cup milk

Grated lemon rind

Juice of one lemon

Instructions:

Preheat oven to 350 degrees. Combine all the ingredients above and bake in a well-greased loaf pan. Bake for 1 hour.

Glaze: Mix juice of one lemon and 1/2 cup of sugar and pour over hot bread.

PRINTABLE recipe: By Food Storage Moms

2. Casserole Onion Bread

Ingredients:

1 cup milk, scalded

1-1/2 tablespoons butter

3/4 cup warm water

2 teaspoons SAF instant yeast

1 envelope onion soup mix

4 cups bread flour

Instructions:

Combine the ingredients in a large mixing bowl and beat vigorously for about 3 minutes. You can use a heavy-duty hand mixer or mix by hand. Knead as required to make sure the dough is pliable and mixed together. Cover the dough with greased plastic wrap. Let rise about 45 minutes. Remove plastic wrap, punch down dough, and mold the dough to fit the greased casserole or loaf pan. Bake at 375 degrees for 50-60 minutes uncovered, or until golden brown.

PRINTABLE recipe: By Food Storage Moms

3. Dilly Bread

Ingredients:

4 teaspoons SAF instant yeast

1/2 warm water

2 cups creamed cottage cheese

2 eggs

1/4 cup sugar

4 teaspoons dill seed

2 tablespoons instant minced onion

2 tablespoons vegetable oil

1 teaspoon salt

1 teaspoon dried dill weed, crushed

1/2 teaspoon baking soda

4-1/2 to 5 cups bread flour

Instructions:

Slightly warm the cottage cheese, stirring constantly. Combine the ingredients in a large mixing bowl, stir in the cottage cheese and start mixing by hand or with a heavy-duty mixer. Keep mixing until thoroughly mixed and smooth. Knead for 2-3 minutes. Cover with greased plastic wrap and let rise about 50-60 minutes. This recipe will fill two well-greased 2-quart casseroles or two well-greased loaf pans. Let the casseroles or loaf pans rise again after molding, covered with the greased plastic wrap about 30 minutes or until double. Preheat oven to 350 degrees for 40-50 minutes or until golden brown. Brush top with butter after baking.

PRINTABLE recipe: By Food Storage Moms

I hope you try some of my quick bread recipes because some are so old that you may never have heard of them. I will say the Dilly Quick Bread is one of my all-time favorite loaves of bread. If we have a disaster or emergency, and we will, all of these quick bread recipes can be baked in a Dutch oven outside. Please stay prepared with water, pantry basics and practice making food items like these that will fill the belly and you can survive. May God bless this world.

Linda’s Tips For No-Fail Recipes

My Favorite Things:

Can Opener

Copyright pictures:

Bread: AdobeStock_66674020 by gitusik

The post 3 Quick Bread Recipes You Will Love To Make appeared first on Food Storage Moms.

5 Salad Recipes You Need To Make

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I want to share 5 salad recipes you need to make for parties, family reunions, neighborhood get-togethers or for your own meals at home today. I think we are all trying to eat healthier and exercise more. I’m still working on both of those. Here’s the deal, I am going to break it out for many more salads as well. For instance, the greens, the add-ons, and the dressings. I must confess I love salad dressing but I also know that’s where a lot of the calories are, but that’s how I roll.

When I was growing up, sometimes we had just lettuce with a little mayonnaise on it. If our garden was in season we had tomatoes, carrots or radishes to add to our salads. Well, we’ve come a long way baby with salads, I have to laugh, things have changed. It’s a good thing, right? I’m going to share some sections below so we can all use our imagination and maybe eat more vegetables, fruits, nuts, etc.

My cute grandson plays volleyball at a college in California and he explained to me the difference between eating vegetables and fruits. The whole team has a nutritionist teaching them how to eat, what to eat, what not to eat and how to cook it. He said, “grandma you need to eat more vegetables, a few fruits, but remember fruits are like dessert if eaten in excess”.

I’m glad he didn’t talk to me about chocolate, I love chocolate, I thought that was dessert or candy. So, I Have been eating more vegetables and a few fruits. We have to do what is right for our bodies and our health, but I had to share that story. Life is good with grandkids.

Salad Recipes

1. Strawberry Salad

One bag of salad greens, your choice, any size

6 pieces of thick bacon, cooked, drained and crumbled

1/4 cup chopped cashews or sliced almonds

1/4 cup craisins

1/4 chopped red onion

8-10 ounces of sliced fresh strawberries

Combine the ingredients above in a salad bowl. Prepare salad dressing below.

DRESSING:

1 cup mayonnaise

1/4 cup milk

1/8 cup of your favorite balsamic vinegar (strawberry is good for this salad)

1/8 cup sugar

1 tablespoon strawberry jam

Use a blender to mix the ingredients for the dressing. Chill the dressing and pour it over the salad just before serving.

PRINTABLE recipe: By Food Storage Moms

2. Cheryl’s Chinese Coleslaw Salad

Ingredients:

4 chicken breasts, cooked and shredded

1 large cabbage head, shredded

1 bunch green onions, washed and sliced into 1/4-inch slices

2 packages of oriental noodles with seasoning (like Snack Ramen) ***SAVE the packets of seasoning

1/4 cup sliced almonds

1/4 cup sesame seeds

Place the ingredients above in a large salad bowl. Make dressing below.

DRESSING:

**2 Seasoning packets from oriental noodles

1 teaspoon pepper

1 cup oil (I use vegetable)

1/4 cup sugar

2 tablespoons white vinegar

3 tablespoons soy sauce

Blend the ingredients above in a blender and pour over salad above JUST before serving.

PRINTABLE recipe: By Food Storage Moms

3. Linda’s Spinach Salad

2 packages of spinach (this depends on how large you want your salad)

3 cups shredded swiss cheese

3/4 pounds sliced mushrooms

1-pound bacon, cooked, drained and crumbled

2 handfuls of bean sprouts, rinsed

1 bag of croutons or make your own

Place the ingredients above in a large salad bowl. Make dressing below.

DRESSING:

1 cup vegetable oil

3/4 cup sugar

1/2 teaspoon salt

1/2 cup white vinegar

1/3 cup ketchup

1/2 teaspoon Worcestershire sauce

1 teaspoon onion salt

Combine the ingredients above in a blender and pour over salad JUST before serving.

PRINTABLE recipe: By Food Storage Moms

4. Bacon-Lettuce-Tomato Salad

1 medium head of lettuce, cut into bite-size pieces

2 large tomatoes, chopped

1-pound bacon, cooked, drained and crumbled

2 cups bread croutons

Place the ingredients above in large salad bowl and make the dressing below.

DRESSING:

3/4 cup mayonnaise

1/4 cup milk

1 teaspoon garlic powder

1/4 teaspoon pepper

Add the dressing ingredients into a jar and whisk or blend until mixed. Pour over the BLT salad above and serve immediately.

PRINTABLE recipe: By Food Storage Moms

5. Linda’s Chicken Grape Salad

Ingredients:

4 boneless chicken breasts, cooked and shredded

2 chopped apples

3 stalks celery chopped into bite-size pieces

2 cups halved grape grapes

3 green onions minced or chopped into very small pieces

5-6 ounces chopped cashews

Place the ingredients above in a large salad bowl. Make dressing below.

DRESSING:

1/3 cup Miracle Whip

2/3 cups mayonnaise

Add a little milk if needed to thin

1 teaspoon dill weed crushed

Combine the dressing ingredients above and serve over the salad above JUST before serving.

PRINTABLE recipe: By Food Storage Moms

Your Salad Recipes

Greens

Butterhead Lettuce

Romaine Lettuce

Looseleaf Lettuce

Spinach

Arugula salad mix

Baby beet greens

Cress

Vegetables

Green onions

Pickled beets/beets

Carrots

Cucumber

Radishes

Broccoli

Cauliflower

Fruits

Apples (every flavor you love)

Mandarin oranges

Tomatoes (any kind you prefer)

Pears

Oranges

Kiwi

Grapes

Meats/Protein

Cooked chicken

Cooked turkey

Cooked Pork

Cooked steak

Cooked bacon

Boiled eggs

Cheese (so many choices)

Cooked Quinoa

Cooked Kamut (TM)

Nuts

Walnuts

Pecans

Almonds

Pine nuts

Here’s how I make my sugared almonds or any nut for that matter:

Grab a frying pan, sprinkle the nuts of choice in the pan and sprinkle with sugar. I typically use the ratio of one cup of nuts to two tablespoons of white granulated sugar. I stir them over a low to medium heat on the stove and cook until they are slightly brown. Watch them carefully, they will burn. Have a cookie sheet covered with foil sprayed with vegetable oil ready to evenly spread the very hot nuts onto the greased foil. As they cool, you break up the chunks.

Dressings

Bottled dressing you can buy

Homemade salad dressings

Lemons

Limes

Olive Oil

Balsamic vinegar (plain and there are so many yummy flavors)

I hope you enjoy my salad recipes today, I love digging out old family and friends recipes to share with people. May God bless you and your family. Please be prepared for the unexpected.

No-Fail Dinner Rolls by Linda

Salad Spinner

Salad Tongs

Copyright pictures:

Salad: AdobeStock_60001499 by Daniel Vincek

The post 5 Salad Recipes You Need To Make appeared first on Food Storage Moms.

Old Fashioned Biscuits and Gravy Recipe – Down Home Goodness

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This past weekend we decided to make one of our favorite breakfast meals – Old Fashioned Biscuits and Gravy. We usually save this recipe for special occasions or when we are feeding a large group for breakfast. However, the weather

The post Old Fashioned Biscuits and Gravy Recipe – Down Home Goodness appeared first on Old World Garden Farms.

5 Cake Recipes You Need To Make

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These 5 cake recipes you need to make are so old I had to substitute the “oleo” or “margarine” with butter. Oh, yummy butter makes all the difference in these moist dense cake recipes made from scratch. These recipes have been around for over 50 years, at least. I can hardly wait to share them with you. Today, I made one of my old family cake recipes called “Texas Sheet Cake,” and I shared that recipe here: Linda’s Texas/Utah Chocolate Sheet Cake. Enjoy!

I want to share my cake recipes that can be totally made from scratch with items you have in your pantry. Just think, you will never buy another cake mix at the store again, you can make any cake from scratch, I promise.

cake recipes

I have to laugh because I was teaching a class once, and a young woman mentioned she makes homemade cakes from scratch using only a cake box from a grocery store with eggs, water, and oil. I had to laugh, but was concerned that someone would really think that “from scratch” meant using a packaged cake mix!

WAIT, today we are talking about making cakes from pantry ingredients. They are so moist, you will never go back to a box cake, except for my sour cream, pudding chocolate cake which does use a cake mix. I better share that one right now: Linda’s Chocolate Bestie, plus I share my mom’s secret for moist cakes. Just a quick reminder, I only buy bread flour, not cake flour for any of these recipes.

Cake Recipes

1. Fruit Cocktail Cake

Ingredients:

2 cups bread flour

1-1/2 cups sugar

1 teaspoon soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

Combine the ingredients above and add the following and beat well:

2 eggs

1 can fruit cocktail (15-ounces)

Preheat the oven to 350 degrees, grease a 9-inch by 9-inch pan, pour batter into the greased pan and sprinkle with:

1/2 cup brown sugar

1/2 cup chopped nuts

Bake at 350 degrees for 30-40 minutes. While cake is baking boil the following together:

1/2 cup (one cube or one stick) of butter

3/4 cup sugar

1 small can condensed milk

After boiling for 3 minutes pour over the cake when it is done. Best when served warm.

PRINTABLE recipe: By Food Storage Moms

2. Rhubarb Cake

Ingredients:

1/2 cup butter

1-1/2 cup sugar

2 cups bread flour

1/4 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon baking soda

1 cup buttermilk

2 cups rhubarb (raw) cut up

1 teaspoon vanilla

Instructions:

Mix all together. Preheat oven to 350 degrees. Spread the mixture above into the 9-inch by 9-inch pan. Combine the following ingredients (it will be a little crumbly) and spread evenly on top of the cake:

1/2 cup sugar

1/4/ cup butter

1 teaspoon cinnamon

Bake the cake at 350 degrees for 35-40 minutes.

PRINTABLE recipe: By Food Storage Moms

3. Pumpkin Cake

Ingredients:

3 cups bread flour

1 teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

1-1/4 cups vegetable oil

2 cups sugar

4 well-beaten eggs

1/4 cup chopped walnuts (optional)

2 teaspoons pumpkin pie spice

2 cups pumpkin

Instructions:

Combine oil, pumpkin, sugar, and eggs, beat well. Beat in dry ingredients, fold in nuts. Preheat oven to 350 degrees and grease a 9-inch by 13-inch pan. Pour batter into pan and bake for 45 minutes, or until done.

PRINTABLE recipe: By Food Storage Moms

4. Coconut Cake

Ingredients:

1 cup butter

2 cups sugar

2 cups flour

1/2 cup milk

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon butter flavoring

1 cup flaked or shredded coconut

Instructions:

Cream sugar, butter, eggs and beat well. Add milk and butter flavoring, then the dry ingredients. Preheat oven to 350 degrees and bake in a greased tube pan for 50-60 minutes or until a toothpick comes out clean. Prepare glaze below and drizzle over the cake while warm.

Boil for one minute:

1 cup sugar

2 teaspoons coconut extract

1/2 cup water

PRINTABLE recipe: By Food Storage Moms

5. Cherry Cake

Ingredients:

2-1/2 cups bread flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon cloves

1 teaspoon nutmeg

1 can dark cherries, pitted, chopped and drained

3/4 cup butter

1-1/4 cups sugar

3 eggs, beaten

1/2 cup milk or 1/4 cup cherry juice and 1/4 cup milk

Instructions:

Preheat the oven to 375 degrees and grease a 9-inch by 13-inch pan. Cream the sugar and butter with eggs and beat well. Add the remaining dry ingredients and the liquid alternately. Add the cherries and nuts. Mix thoroughly and pour into the greased pan. Bake for 35 minutes or until a toothpick comes out clean.

PRINTABLE recipe: By Food Storage Moms

Our family has always liked cakes. As they were growing up the girls asked me to make a cake every time we had a special event, or just because they taste so good. Note the cakes above have so many different flavors that you should be able to satisfy all your family members, neighbors and guests when it’s time to enjoy a great dessert. If you want to know if you’re prepared to make a cake from scratch, just check off the various ingredients listed for each of the cakes and see how your pantry inventory stacks up. If short some items, add them to your next grocery list, you’ll be happy you did.

Just think, every Sunday you can make one of these and you can even make one after a disaster because hopefully, you have a way to bake a 9-inch by 13-inch cake in a Sun Oven or a Camp Chef Stove/Oven Combo or even a Dutch Oven or a Tube Pan

Thanks again for being prepared to cook cake recipes from scratch in your home and outside if we have a disaster in our neighborhoods. Life is good if we are prepared with a pantry ready to cook from scratch. May God bless you and your family.

Copyright pictures:

Cake: AdobeStock_89570693 by Ruth Black

The post 5 Cake Recipes You Need To Make appeared first on Food Storage Moms.

Crawfish Catch N Cook Survival -Hand Caught / Fire Grilled-

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Bob Hansler,
First collaboration with my daughter Bre as spring starts up. Apologies for the wind, Texas has been uncommonly windy this year and we are actively looking at camera equipment that has a shotgun mic with a wind screen. Looking at models and financing now, your advice would be helpful and appreciated.



The Gee’s trap extender featured at the end of this video is not commercially available. Bre and I plan on making a crawfish trapping vid in the coming weeks to show them off and see if there is any interest. If there are enough folks that want these, I’ll get in touch with the Tackle Factory to get production going. We’ll see.

Wooded Beardsman will be here in a few weeks, everything’s greening up and we’re filming every moment we can. Thank ya’ll for watching, special thanks to those who support this channel through Patreon, and…

Hand Fishing and Campfire Cooking Crawdads! A stream to fire experience with my daughter Bre and dog Huck. BUY TITAN SURVIVAL THROUGH THIS LINK: http://bit.ly/2Exofym If you have the ability and desire to support this channel please visit the links below: Patreon: https://www.patreon.com/user?u=2838693 Paypal: bobhansler@yahoo.com

Until Next Time,
Bob Hansler

The post Crawfish Catch N Cook Survival -Hand Caught / Fire Grilled- appeared first on WWW.AROUNDTHECABIN.COM.

Crispy Dill Pickle Recipe – 7 Tips and Tricks For Making Crisp Pickles

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Because we get lots of questions on how to make pickles we decided to share our favorite crispy dill pickle recipe. We love to make our own pickles from our garden cucumbers. But how disappointing when you open a jar

The post Crispy Dill Pickle Recipe – 7 Tips and Tricks For Making Crisp Pickles appeared first on Old World Garden Farms.

How To Make The Best Cinnamon Squares Ever

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I love making cinnamon rolls, so today I’m sharing a new recipe called Cinnamon Squares! I remember teaching a class about how to make cinnamon rolls and the class members were so surprised how much cinnamon I use. I use a lot, and I mean a lot. Let’s just say I buy at least ten containers of that yummy spice from Costco for my yearly baking. I own it. Of course, I have been known to share a jar or two with friends. If you can learn to make bread with the flour your body can tolerate you can survive any disaster for a very long time. Plus, it will save you $$$ on your grocery bill.

I know a lot of people are on diets, and I should be on one for sure. I will admit I have a sweet tooth, but I’m trying to cut back on the bad carbs. I’m trying to eat healthier and exercising as well. But let’s be honest, who doesn’t love cinnamon rolls or cinnamon squares? This recipe is my roll recipe, but with a new twist, I am dying to share with you today. I need pictures, so bear with me, I have a lot of pictures today to walk you through how to make these.

cinnamon squares

I bet you can almost smell the cinnamon above, right? I hope you try making these, they are the best cinnamon squares ever!

Cinnamon Squares

Ingredients:
• 4 teaspoons SAF instant yeast

• 1/2 cup water

• 2 cups warm milk

• 1/4 cup olive oil

• 1 cup sugar

• 1-1/2 teaspoons sea salt

• 4 teaspoons dough enhancer (optional)

• 2 eggs

• 6-7 cups white bread flour (Add half of the flour and then add more until the dough pulls away from the sides of the mixing bowl.)

• Butter, cinnamon, and brown sugar

Instructions:
1. Place the ingredients in order into your mixing bowl. I use a Bosch bread mixer, but I have made these by hand for years. Be careful with the eggs not to add the warm milk too quickly or you will have scrambled eggs. Add half of the flour and keep adding the rest of the flour until the bread dough pulls away from the sides of the mixing bowl. Cover with greased plastic wrap, let rise the first time for about an hour.

Punch the dough down and roll the dough into one-12-inch by 18-inch rectangle. Spread the butter, sprinkle a lot of cinnamon and brown sugar to taste. Use a pizza cutter to “square” the dough. Cut into squares the size of your bread pans. Tip your bread pans to stand up on end and layer the squares of dough until the pans are full. Cover with greased plastic and let rise one more time, about an hour or until double the size. Bake at 350 degrees for about 20-30 minutes. Do not overbake. They should be a golden brown.

You can drizzle cream cheese frosting on them when partially cool after removing them from the pans.
Cream cheese frosting:
Ingredients:
• 1/2 cup butter, softened

• 1-8-ounce cream cheese (softened)

• 3 to 3-1/2 cups powdered sugar

• 1-2 teaspoons vanilla
Instructions:
1. Cream the butter with the cream cheese and slowly add the powdered sugar to the thickness you desire. Add the vanilla until blended.

PRINTABLE recipe: Recipe by Food Storage Moms

cinnamon squares

The picture above is my dough I mixed in my Bosch mixer, punched it down and placed in my buttered 18-inch stainless steel bowl. Everyone should have one of these, this has to be 25 years old and is still going strong. Stainless Steel Bowl

cinnamon squares

I rolled out the dough to about 12-inches by 18-inches. I slathered a lot of butter, then sprinkled a LOT of cinnamon and a few sprinkles of soft brown sugar evenly on the dough. I totally forgot to take a picture of how I “squared” the dough. You basically square the dough with a pizza cutter and then cut the dough vertically and then diagonally to make squares that are a bit smaller than your bread pans. I only use small one-pound bread pans. I have some stainless steel ones and several of the aluminum ones too. Fat Daddio PansIncludes (2) 7.75″x3.75″x2.75″ anodized bread pans”

cinnamon squares

These are not perfectly shaped by any means. Here’s the deal with these, they are so moist and gooey, gooey cinnamon squares your whole family will love to make and eat, I promise.

cinnamon squares

Next, you cover the cinnamon squares with greased plastic wrap and let rise. After they double in size, bake in a preheated oven at 350 degrees for 20-30 minutes. If you use larger pans they will need to be baked a little longer.

cinnamon squares

After baking, remove the cinnamon squares from the oven, immediately remove from the pans and cool on a rack. You can drizzle some cream cheese frosting if desired, or eat them warm from the oven as is. You will love these!

Thanks again for being prepared for the unexpected. These would bake great in a Sun Oven, or even in a Dutch Oven. If you have a camping combination stove/oven those would work great to bake these outside with propane. If you have a wood stove you can bake these inside your home. Please try cooking and baking outside now before we have a major disaster or grid down. Please teach your family to be self-reliant. Today. Right. Now. Not. Tomorrow.

May God bless you and your family.

Linda’s Other Rolls

Copyright pictures:

Cinnamon Sticks: AdobeStock_116496289 by Rawf8

The post How To Make The Best Cinnamon Squares Ever appeared first on Food Storage Moms.

Our Favorite Easter Recipes – Recipes From Breakfast To Dessert

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Today we decided to dedicate our typical recipe of the week article to highlight our favorite Easter recipes. Each week we bring you a recipe that we have made in our OWG kitchen. Whether it be a recipe that comes

The post Our Favorite Easter Recipes – Recipes From Breakfast To Dessert appeared first on Old World Garden Farms.

How To Make The Best Muffins Ever

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Can you use some tips on how to make the best muffins ever? I like to start with the ingredients at room temperature. You don’t need a fancy mixer, just a good-sized bowl and a flexible spatula to slightly combine the ingredients together. The ingredients must be fresh, there is nothing worse than having flour that is rancid or the baking powder won’t let the muffins rise perfectly. Baking powder has a shelf-life of approximately 9-12 months. I know, grandma used to have it for years.

Well, my experience has always been “when in doubt, throw it out!” Baking soda supposedly has an indefinite shelf-life. I tend to differ on that. I believe baking soda lasts a whole lot longer than baking powder, but you use your own judgment.

best muffins

I like my baking products to work every time, and they do because I only buy enough white bread flour for 12 months, baking soda for two years and baking powder for one year. You do what works for you. Maybe it’s where I live, but Southern Utah gets very hot even with air conditioning in the summer. Thank goodness my wheat berries last forever! Once I grind them, I use the freshly ground flour right now, or I freeze the amount I will not use the day of grinding.

Most of my recipes can swap out freshly ground whole wheat flour for the white bread flour, just giving you the heads up here.

Best Muffins Ever

Pumpkin Muffins

Ingredients:

1 egg, slightly beaten with a fork

1/2 cup mashed pumpkin

1/4 cup butter

1/2 cup milk

1-1/2 cups white bread flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

Instructions:

Preheat oven to 375 degrees. Stir the wet ingredients into the dry ingredients. Stir as little as possible. Spoon the muffin mix into the greased muffin tins. Bake for 25-30 minutes or until toothpick comes out clean.

PRINTABLE recipe: Recipe by Food Storage Moms

Apple Cinnamon Muffins

Ingredients:

1/3 cup milk

3/4 cup sugar

1/3 cup oil (I use vegetable)

1-1/2 teaspoons cinnamon

2 teaspoons baking powder

1/2 teaspoon salt

1 egg

1-1/2 cups flour

2 apples peeled, cored and diced

Topping-mix with a fork and sprinkle over muffins before baking

1/2 cup sugar

1/2 cup butter-chopped or cubed into small pieces

1/3 cup flour

2 teaspoons cinnamon

Instructions:

Preheat the oven to 400 degrees. Combine the milk, sugar, oil, cinnamon, baking powder, salt, and egg. Add the flour and fold in the apples. Grease the muffin tin. Sprinkle the topping over the muffins before baking. Bake for 20-25 minutes or until a toothpick comes out clean.

PRINTABLE recipe: Recipe by Food Storage Moms

Oatmeal Muffins

Ingredients:

1 cup milk

1 cup quick cooking oats

1 egg

1/4 cup oil (I use vegetable oil)

1/4 cup sugar

1/2 teaspoon salt

2 teaspoons baking powder

Instructions:

Preheat your oven to 425 degrees. Combine the milk and oats, soak for 15 minutes. Add the dry mixture to the wet mixture. Do not over-mix the batter. Fill the greased muffin tin 3/4 full and bake for 20-25 minutes or until a toothpick comes out clean. Sometimes a plain oatmeal muffin just works, need I say more. These are very moist and go with any breakfast.

PRINTABLE recipe: Recipe by Food Storage Moms

Banana Muffins

Ingredients:

4 ripe bananas mashed (I leave a few small chunks of banana)

1/4 cup milk

1/2 cup sugar

1/3 cup oil of choice (I use vegetable)

1/2 teaspoon salt

2 teaspoons baking soda

1 teaspoon vanilla

2 cups flour

1 cup chopped pecans

Instructions:

Preheat oven to 350 degrees. Combine the bananas, milk, sugar, and oil. Add the remaining ingredients, then fold in the pecan pieces. Grease the muffin tin and fill 3/4 full. Bake for 20-25 minutes or until golden brown.

PRINTABLE recipe: Recipe by Food Storage Moms

Pumpkin Chocolate Chip Muffins

Ingredients:

4 eggs

2/3 cup butter softened

1 teaspoon vanilla

1-1/2 cups sugar

3-1/2 cups whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

3 teaspoons cinnamon

1/2 teaspoon salt

1 (15-ounce) can pureed pumpkin

3 bananas-overripe and mashed

12 ounces chocolate chips

Instructions:

Preheat the oven to 350 degrees. This recipe can make 2 large loaves or three dozen muffins. Cream all the wet ingredients and then slowly add the dry ingredients. Do not overmix or the bread or the muffins will be tough. Stir in the chocolate chips. Grease the muffin tins or bread pans. Bake the bread for about 50-60 minutes. Bake the muffins for 25-30 minutes until a toothpick comes out clean.

PRINTABLE recipe: Recipe by Food Storage Moms

Blueberry Crumb Muffins

Ingredients:

1/3 cup oil (I use vegetable oil)

3/4 cup sugar

1 egg

1/3 cup milk

1/2 teaspoon salt

2 teaspoons baking powder

1-1/2 cups flour

1 cup fresh blueberries

Topping: mix with a fork and sprinkle over the muffins

1/4 cup butter sliced into small pieces

1/3 cup flour

1/2 cup sugar

1-1/2 teaspoons cinnamon

Instructions:

Preheat the oven to 400 degrees. Combine the oil, sugar, egg, milk, salt, baking powder. Slowly add the flour and fold in the blueberries. Sprinkle the topping on the muffins before baking. Bake for 20-25 minutes or until golden brown.

PRINTABLE recipe: Recipe by Food Storage Moms

The great thing about making the best muffins in the world is that they are so easy to make! Plus, don’t you love the smell of muffins baking in the oven? I know I do. If making bread intimidates you, make muffins, we typically have all the ingredients in our pantry. Life is good if we can grab a bowl and mix up the best muffins ever!

Cinnamon Rolls by Linda

My Favorite Things

Muffin Tins

Copyright pictures:

Poppyseed Muffins: AdobeStock_190332542 by olepeshkina

The post How To Make The Best Muffins Ever appeared first on Food Storage Moms.

Easy Slow Cooker Recipes

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Spring is right around the corner and with it comes lots of work around the house. Getting the garden ready for planting, cleaning up winter debris, planting new flowers, mowing the lawn, and so on. And while you need to do all this, your family still needs food. A slow cooker is an amazing kitchen …

Continue reading

The post Easy Slow Cooker Recipes appeared first on SHTF Prepping & Homesteading Central.

How To Make 5 Meals From One Rotisserie Chicken

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Have you bought a rotisserie chicken from Costco lately? Oh, my goodness, they are juicy, moist chickens already cooked and weigh about 3 pounds! I would love to say I have chickens in my backyard, but nope, that’s not going to happen. I live in an HOA and to be honest with you, I couldn’t kill one and then eat it. I can hardly debone one. Okay, let me say this, I do not debone them, Mark does. He fills a container that holds 9 cups!! One rotisserie chicken gives me 9 cups of juicy chicken for only $5.00. I love it!

Here’s the deal, we are all trying to cut our grocery bill, right? I know I am. I decided to buy one chicken a week, debone it and separate the meat into 5 baggies. One for each meal. I use one for the first night and one for the second night. I’m always nervous about meat so I freeze three of the bags for the other meals. The night before going to fix my dinner for that day, I grab a bag from the freezer and let it thaw in the refrigerator. It’s totally cut up and ready for any one of the recipes below.

Rotisserie Chicken

When I raised my own family, I could stretch a meal with one cup of chicken. I must confess, I would stretch a can of tuna to make seven sandwiches. Oh, my, looking back those must have been really thin tuna sandwiches. I would add lots of pickles (I canned) and lettuce from the garden when it was summertime. No one complained, that’s how we lived and saved lots of grocery money. And I made the bread so that made them taste even better.

Rotisserie Chicken Frugal Meals

Rotisserie Chicken

1. Chicken Noodle Soup

Ingredients:

2 cups of cooked chicken

6 cups water

1/4 cup Better Than Bouillon Chicken Base or substitute equal amounts of water with chicken broth

3/4 cup freeze-dried onions or 1 fresh onion chopped into bite-size pieces

3/4 cup dry dehydrated carrots or 1-1/2 cups diced fresh carrots

3/4 cup dry freeze-dried celery or 1-1/2 cups diced fresh celery

1 teaspoon dried parsley

1 teaspoon dried sweet basil

1 teaspoon pepper

salt to taste

1 package Grandma’s frozen egg noodles (11-ounces) cooked and separated as directed, or boil your pasta of choice

2 cans cream of chicken soup, undiluted (optional)

Instructions:

Combine all ingredients in a slow cooker. ***BUT add the Grandma’s Noodles the last two hours or they will be mushy. Enjoy!

PRINTABLE recipe: Recipe by Food Storage Moms

Linda’s Homemade Dinner Rolls

2. Rotisserie Chicken Casserole

Ingredients:

2 cups cooked chicken cut into bite-size pieces

3 cups cooked rice

½ chopped fresh onion

1 cup fresh celery chopped into bite-size pieces

1 can water chestnuts drained, sliced or chopped (approximately 8 ounces)

1 cup mayonnaise or miracle whip

2 tablespoons lemon juice

1 cup almonds, slivered or sliced (add to the top of casserole the last 5-10 minutes-continue baking)

Instructions:

Preheat the oven to 350 degrees. Place all the ingredients in a large bowl, except the almonds. Stir the mixture until blended well. Place in a 9-inch by 13-inch greased pan and bake uncovered for 30-40 minutes, or until heated through. Add the almonds to the top of the casserole during the last 5-10 minutes of baking.

PRINTABLE recipe: Recipe by Food Storage Moms

3. Chicken Tortilla Soup

Ingredients:

2 cups cooked chicken

2 teaspoons cumin

2 teaspoons chili powder

1 teaspoon taco seasoning

½ teaspoons garlic powder

½ teaspoons salt

1 cup minced onion

1 cup chopped green pepper

1 cup chopped red pepper

2 tablespoons minced garlic

1 can (10-ounces) Rotel Tomatoes and Green Chilies

2 cans (15-ounces each) black beans, drained

32-ounces chicken broth

4 cups hot water

4 tablespoons tomato paste

*Add more chili powder or taco seasoning, if desired

Instructions:

Combine all ingredients in your slow cooker and cook on low 6-8 hours. After cooking add a few broken tortilla chips with a dollop of sour cream on top.

PRINTABLE recipe: Recipe by Food Storage Moms

4. Chicken Enchiladas

Ingredients:

1-1/2 to 2 cups cooked shredded chicken

1 cup sour cream

1-8-oz. cream cheese softened

1-4-oz. can green chilies, chopped

2 cups grated Tillamook cheese

12 flour pre-cooked tortillas

1-10 oz. can enchilada sauce of choice

1-10-3/4 oz. can cream of mushroom soup

1 cup grated cheese to sprinkle over the enchiladas

Instructions:

Combine the ingredients, except for the mushroom soup, enchilada sauce, and one cup grated cheese. Mix the ingredients in a large bowl and evenly scoop the chicken mixture into each flour tortilla. Fold the sides in toward the center and roll and tuck the other sides under and place in a greased 9 inch by 13-inch pan. Mix together the soup and enchilada sauce and spread over the enchiladas. Sprinkle with the remaining one cup grated cheese. Cover with foil and bake at 350 degrees for 45-60 minutes or until fully cooked.

PRINTABLE recipe: Recipe by Food Storage Moms

5. White Chili With Chicken

3 cans (15-ounces each) of small white beans (not drained)

1-1/2 to 2 cups chicken cooked and shredded

1/2 cup butter

2 cups chicken broth

1 cup mozzarella cheese (grated)

4-ounce can green chilies (diced)

1/4 cup chopped onion

16-ounce jar of salsa

Sour cream to garnish

Tortilla chips crushed for garnish

Instructions:

Add the ingredients in order into a slow cooker and cook on low 5-6 hours. Serve with crushed tortilla chips on top of the chili with a dollop of sour cream.

PRINTABLE recipe: Recipe by Food Storage Moms

I hope these rotisserie chicken recipes help you stretch your grocery bill once again. I love it when I can buy a $5.00 chicken and make 5 meals, gotta love it! May God bless you to be prepared for the unexpected. Be safe my friends.

My Favorite Things:

Soup Pot

Lasagna Pan

Copyright pictures:

Slicing Chicken:  AdobeStock_167517470 by Steve

Cut Up Rotisserie Chicken: AdobeStock_141912933 by Danielle

The post How To Make 5 Meals From One Rotisserie Chicken appeared first on Food Storage Moms.

Instant Pot Strawberry Honey Jam – Our Most Popular Recipe Updated

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Instant Pot Strawberry Honey Jam It is hard to believe that we first posted our Strawberry Honey Jam recipe 5 years ago! This recipe is by far the most popular recipe on our website. In fact, it has had nearly

The post Instant Pot Strawberry Honey Jam – Our Most Popular Recipe Updated appeared first on Old World Garden Farms.

5 Quick And Easy Desserts Anyone Can Make

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I have 5 quick and easy desserts anyone can make to share with you today. I know graduations, weddings, baby showers, wedding showers and other special events are right around the corner for a lot of people, and people will love to eat these recipes! I bet they’ll even ask you for the recipe. I don’t know about you, but I would rather have a homemade dessert over a store purchased one every time. In Southern Utah, strawberries will start being shipped in from California, so get ready to use these easy desserts for your next party.

I grow strawberries, but they won’t be ready to harvest for at least 60 days from today. These easy desserts are from my friends and family and they have made the rounds for over 40 years. It’s so funny that some of the recipes call for ingredients that I doubt you can still buy, so I have had to modify them a bit. Easy desserts equal homemade goodness!

5 Easy Desserts

1. Fruit Tart/Cake

easy desserts

This is an easy cake to make from scratch. I like this one because you typically always have the ingredients in your home. This is the pan I use: Tart/Flan Cake Pan

Ingredients:

1/2 cup butter or one cube

1/2 cup sugar

3/4 cups flour

1 teaspoon baking powder

2 eggs

Vanilla or banana instant pudding or whipping cream

Instructions:
  1. Preheat oven to 375 degrees. Place the ingredients into a medium-size mixing bowl, except for the pudding or whipping cream. Grease a tart/cake pan and spread the mixture as evenly as possible. The dough/mixture is quite sticky. Bake at 375 for 15 minutes. Wait ten minutes and turn the cake onto a large plate or cake platter. Let the cake cool. Fill the tart cake with whipping cream or pudding to cover completely. Next, you place sliced fruit all over the pudding or the whipping. I love strawberries, raspberries, sliced bananas, sliced Kiwi, Mandarin oranges or sliced peaches. Top with a dollop of whipped cream and serve.

Printable recipe: Recipe by Food Storage Moms

2. Fluffy Cake With Strawberries

easy desserts

Ingredients:

White cake mix

1-pint of whipping cream

1-8-ounce package of cream cheese

1 cup of powdered sugar

1 large package of strawberry Danish Dessert (use 1-1/2 cups water instead of 2 cups)

Fresh strawberries sliced, as many as you like

1-pint of whipping cream (whipped) to garnish the pieces when served

Instructions:

Prepare a white cake mix, as directed, in a greased 9-inch by 13-inch cake pan. Cool. Cream the package of cream cheese and powdered sugar. Fold in the whipping cream. Spread this layer over the cake. Next, you place the fresh strawberries over the whipping cream mixture. Cook the Danish dessert and cool slightly then spread over the strawberries. Refrigerate the cake. Place a dollop of whipping cream on each serving. Yummy!

Printable recipe: Recipe by Food Storage Moms

3. Cake Roll

easy desserts

This is one of my all-time favorite easy desserts to use fresh fruit in season, yummy!!!

Ingredients:

3/4 cup flour

3/4 teaspoon baking powder

1/4 teaspoon salt

4 eggs

3/4 cup sugar

1 teaspoon vanilla

Instructions:

Preheat the oven to 350 degrees. Beat the eggs until they are frothy. Add the sugar and mix until thick. Fold in the dry ingredients. Add the vanilla. Grease a cookie sheet and cover the cookie sheet with waxed paper. Grease the waxed paper. Spread the batter evenly on the cookie sheet and bake for 13 minutes. Turn the cake upside down on a kitchen towel sprinkled with powdered sugar. Peel off the waxed paper and roll the cake up with the towel while hot. Cool. Spread with filling and roll back up. Sprinkle with powdered sugar and refrigerate until cold. Please note: you can use food coloring to make all different colors of cake with different fillings.

Fillings: Lemon pudding, Danish dessert with strawberries or raspberries, vanilla or banana pudding, ice cream (soften the ice cream then spread on cake and put the cake in the freezer) keep the other cake rolls in the refrigerator until ready to serve covered with plastic wrap.

PRINTABLE recipe: Recipe by Food Storage Moms

4. Linda’s Peach Glaze Cake

easy desserts

This is the same cake recipe as above but with freshly sliced peaches with a homemade peach glaze.

Ingredients:

1/2 cup butter or one cube

1/2 cup sugar

3/4 cups flour

1 teaspoon baking powder

2 eggs

Whipping Cream

Instructions:

Preheat oven to 375 degrees. Place all of the ingredients into a medium-size mixing bowl. Grease a flan/tart cake pan and spread the mixture as evenly as possible. The dough/mixture is quite sticky. Bake at 375 for 15 minutes. Wait ten minutes and turn the cake onto a large plate or cake platter.

Homemade Peach Glaze:

6-7 sliced peaches-mash some peaches to make one cup and set the cup aside

1/2 cup water

1 cup sugar

1 tablespoon butter

Instructions:

Combine the one cup of mashed peaches with the water and sugar in a medium saucepan and bring to a boil. Let the glaze simmer until clear. Remove from stove and stir in the butter. Let cool before assembling the fruit on flan/tart cake and then scoop the glaze carefully over the sliced peaches. Garnish with whipped cream.

PRINTABLE recipe: Recipe by Food Storage Moms

5. Sour Cream Pound Cake

easy desserts

This is an old old old family recipe from my great-grandmother. It’s perfect served with strawberries and whipped cream. Bundt pan or 10-inch Fluted Pan

Ingredients:

1 cup butter at room temperature

3 cups sugar

6 eggs at room temperature (separate the whites from the yolks)

1 cup sour cream

3 cups flour

1/4 teaspoon soda

2 teaspoons vanilla

1/4 teaspoon salt

Instructions:

Preheat oven to 325 degrees. The recipe says to sift (I never do) the flour and salt together for a minimum of three times. Cream the butter with sugar, add one yolk at a time beating one minute after each egg. Add the vanilla, flour, sour cream, baking soda, and salt. Beat the egg whites until stiff and fold into the mixture above. Bake in a greased 10-inch fluted pan for 1-1/4 hours to 1-1/2 hours or until a toothpick comes out clean. Cool for ten minutes before inverting on a cake platter.

PRINTABLE recipe: Recipe by Food Storage Moms

I wanted to share these easy desserts today because I’m getting ready to plant some more seeds and waiting until there is no danger to set my tomato plants outside. Have you started a garden where you live?

It’s a great time to make some easy desserts, right? Let me know what you are baking this week. May God bless you and your family.

Flan Cake by Linda

Copyright pictures:

Fruit Tart: AdobeStock_143557521 by M Studio

Strawberry Cake: AdobeStock_138836654 by beats

Cake Rolls: AdobeStock_65238124 by Munandme

Pound Cake: AdobeStock_34081036 by Rojo Images

The post 5 Quick And Easy Desserts Anyone Can Make appeared first on Food Storage Moms.

Irish Shepherd’s Pie Recipe -Traditional Recipe With A Twist

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Irish Shepherd’s Pie is a twist off of the traditional Shepherd’s Pie recipe that was thought to originate in Scotland or Britain. Shepherd’s Pie is a baked meat pie made from lamb meat that is either cut in small chunks

The post Irish Shepherd’s Pie Recipe -Traditional Recipe With A Twist appeared first on Old World Garden Farms.

Homemade Sweet Cornbread Recipe – Down Home Goodness In A Pan

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I have always had a love hate relationship with cornbread. When I was a young child, I had campfire cornbread that was so dry and unflavorful that I avoided it for years. Fast forward to college. I went home with

The post Homemade Sweet Cornbread Recipe – Down Home Goodness In A Pan appeared first on Old World Garden Farms.

How To Grow Giant Basil Plants In The Garden

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I love growing basil plants in the garden because it’s so easy to produce a bounteous crop! I remember in a few neighborhoods where I have lived my cute neighbors would come over and clip a few stems with leaves to make some yummy appetizers, casseroles, salads and to dehydrate some for later. You can freeze it as well with a little olive oil inside some ice cube trays. Yummy, and you will have it all year long until the next harvest.

In order to grow some basil, which is really easy, you need some good soil that drains, warm weather, cut it back when you see the white flowers starting to sprout from the top of the plant. Fertilize once a month, cut the plants back when they get out of control. No worries, they grow like weeds. Please buy non-GMO basil seeds or plants. Water often when the heat of the summer kicks in. You basically dig a hole, plant the seeds, or plants with Miracle Grow Root Starter and pack the beautiful soil around the plants.

basil plants

Keep the plants watered for a few days so they don’t dry out. They grow really fast and you will be making pesto before you know it. Watch for bugs, and pick them off and place them in bags so the bad insects will die.

Basil Plants

  1. Plant in soil that drains
  2. Purchase non-Gmo seeds or plants
  3. Use a root starter like Miracle Grow Root Starter stated above
  4. Warm weather, keep them watered as needed
  5. Cut it back when it starts to flower

basil plants

Here’s my daughter’s Pesto Recipe. You can freeze this in 1/2 pint containers or whatever size you have on hand (be sure and leave room for the pesto to expand). You can scoop it over pasta, oh my gosh, is your mouth watering yet? It makes a great sandwich spread too!

basil plants

Basil Pesto Recipe

Ingredients
  • 2-3 Cups washed fresh basil-remove tough stems
  • 6-8 Cloves fresh garlic
  • 3/4 Cups olive oil
  • 1-1/2 Cups freshly grated parmesan cheese
  • 1/2 cup pine nuts (shells removed)
Instructions:
  1. Use a blender to process the olive oil, garlic, and basil until smooth. Add the parmesan cheese and pine nuts and use the pulse button until mixed. This is great on cooked pasta and pizza. Delicious!

PRINTABLE recipe: Pesto by Food Storage Moms

Have you tried fresh basil leaves with sliced Mozzarella cheese, garden tomatoes, and olive oil?

basil

Basil plants are so easy to grow and the recipes you can make with this awesome plant are fabulous and easy to make.

Please let me know if you have basil plants and how you use them, I love new ideas. Thanks for trying to grow a garden. We really need to share our love of gardening to keep the skill of growing our own food to be self-reliant. May God bless you and our world.

Copyright pictures:

Basil: AdobeStock_133114615 by billionphotos(.com)

Basil with cheese/tomatoes: AdobeStock_51026458 by Barbara Pheby

Basil Pesto Ingredients: AdobeStock_190014314 by Nelly Kovalchuk

The post How To Grow Giant Basil Plants In The Garden appeared first on Food Storage Moms.

Teaching Our Children About Food Marketing and Healthy Eating

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Teaching our children to think critically about food marketing and advertising takes a bit of work, and it starts early. But we can teach them to understand fast food claims to make wise decisions.

The post Teaching Our Children About Food Marketing and Healthy Eating appeared first on Just Plain Living.

Pickled Asparagus Recipe – Preserve The Taste Of Spring!

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When I first tried pickled asparagus I was pleasantly surprised at the slightly sour, yet classic flavor of the asparagus in every bite. What I wasn’t happy with was the cost of jarred versions in the grocery store! So we

The post Pickled Asparagus Recipe – Preserve The Taste Of Spring! appeared first on Old World Garden Farms.

St. Patrick’s Day Traditions In Our Home

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I’m so excited to share St. Patrick’s Day traditions in our home. I miss having all my daughters and their families nearby, but I know they are still carrying on at least some of our St. Patrick’s Day traditions to this day. There is something about having our kids and grandkids wake up in the morning on this very fun holiday and see the look in their eyes when they see all the green stuff. It’s magical, and I find so much joy at that very moment!! I wish I could say that these items are colored with natural foods, no, I use green food coloring and lots of it.

There are so few holidays when we use food coloring and I go all out on the holidays and love every minute of it. As I write this post I can still picture the meals I fixed over the years on this very special holiday. Mark doesn’t care for corned beef and cabbage, but I grew up on it, so it works for me. I learned very quickly after I purchased my first pressure cooker how tender you can make that tough piece of corned beef meat. Oh, baby, this recipe rocks!

St. Patrick’s Day Traditions

St. Patrick's Day Traditions

Corned Beef and Cabbage

St. Patrick's Day Traditions

Slow Cooker Recipe:

3 pounds Corned beef with seasonings included
Cabbage-washed and sliced as desired
Carrots-washed and sliced amount desired
Potatoes-washed and cut into pieces desired
Onions-peeled and sliced
Water to cover corned beef
***Mustard and 1/4 cup brown sugar for the last 20-30 minutes to brown the meat shown below.

Remove the outer plastic package the meat comes packaged in and place the meat in the slow cooker with the seasoning and small amount of juice from the bag. Completely cover the meat with water. I set my slow cooker for ten hours on LOW. I set the slow cooker the night before. The following morning, I add the cabbage, carrots, potatoes, onions. I set the slow cooker to cook another 6 hours on HIGH. You will add more water if needed.
Here is an awesome trick that makes the corned beef look and tastes fabulous. Heat your oven to 350 degrees and place just the corned beef on a greased shallow pan FAT side up. Lather the fat with mustard and sprinkle with 1/4 cup brown sugar. Bake 20-30 minutes until the brown sugar looks crispy. Serve immediately with vegetables.

PRESSURE Cooker Recipe:

Add your corned beef to your pressure cooker with the juices from the packaging plus one cup of water. Cook on high for 90 minutes and check for tenderness. If it’s still too tough, pressure an additional 30 minutes. Add the cabbage and vegetables of choice and pressure another 15 minutes. Remove the meat from the pan and do the same as above to give the meat a yummy texture and flavor.

Heat your oven to 350 degrees and place just the corned beef on a greased shallow pan FAT side up. Lather the fat with mustard and sprinkle with 1/4 cup brown sugar. Bake 20-30 minutes until the brown sugar looks crispy. Serve immediately with vegetables.

PRINTABLE recipe: The Best Corned Beef And Cabbage

St. Patrick’s Day Green Bread

St. Patrick's Day Traditions

4 Cups Warm Milk
8 Tsp. SAF Instant Yeast
4 Eggs
1/2 Cup Oil (I use olive oil)
3 Tsp. Sea Salt
1 Cup Sugar
1 Cup Warm Water
13-14 Cups White Flour
1 Ounce Food Coloring (Green for St. Patrick’s Day)

I start with a Bosch Mixer, although you could make this in a bowl. I put the yeast, warm water, salt, oil, and sugar in the bowl. I then add the eggs and lightly mix it in the Bosch so the eggs do not “cook.” This is where I add the food coloring. Then I add the warm milk and flour slowly. I continue to add flour until the bread dough pulls away from the sides of the Bosch bowl. I knead for about 7-8 minutes. I place the dough in a greased bowl and cover with plastic wrap. I let the dough rise until double the original size. I punch down the dough and make into loaves and place these in greased pans (I make seven-1-pound loaves). I let it rise once again (using the same plastic wrap) until it doubles and then I bake them at 350 degrees for 27 minutes. I lightly butter the tops of each loaf after baking and remove from the pans.
I like to use different colors of food coloring for different holidays. It takes a whole bottle (1 ounce) of green food coloring for this recipe. ***You can cut the bread into circles, that’s really fun. You can also make French Toast with green bread, I love it!

St. Patrick's Day Traditions

PRINTABLE recipe: Green Bread by Food Storage Moms

Green Finger Jello

St. Patrick's Day Traditions

Ingredients:

Two 6-ounce boxes lime Jello Gelatin (choose any flavor of gelatin you want)

3 cups water

1/2 cup sugar

Five 1-ounce packages Knox Original Unflavored Gelatin

2-1/2 cups cool water

Instructions:
  1. Boil the lime Jello, sugar and water (3 cups) stirring constantly. Dissolve the Knox Unflavored Gelatin by stirring in the cool water (2-1/2 cups) and set aside.
  2. After boiling the lime Jello, combine it with the Knox Unflavored Gelatin mixture and pour into a greased (spray with vegetable oil) 9-inch by 13-inch pan. Set in the refrigerator until it sets up and is ready to cut into cubes, or use cookie cutters.

PRINTABLE recipe: Green Finger “Jello” Gelatin by Food Storage Moms

St. Patrick's Day Traditions

Green St. Patrick’s Day Traditions

Green Milk, milk with green food coloring

Green orange juice, add green food coloring

Green pancakes, pancakes with green food coloring

Green waffles, waffles with green food coloring

Mashed potatoes with green food coloring

Green gelatin cut into Shamrocks

Pancakes, 1/2-dollar size (gold coins)

Cold cereal with green milk

Green breadsticks (bread dough with green food coloring)

Sugar Cookies with Cream Cheese Frosting by Linda

Please share your St. Patrick’s Day traditions with me, I would love to hear what you do, enjoy. Thanks again for being prepared for the unexpected.

My favorite things:

Lasagna Pan for jello

Shamrock cookie/jello cutter

Copyright pictures:

St. Patrick’s Day: AdobeStock_103485383 by Tierney

Corned Beef: AdobeStock_79368053 by Brent Hofacker

The post St. Patrick’s Day Traditions In Our Home appeared first on Food Storage Moms.

Homemade Baking Mix Recipe – A Substitute for ‘Bisquick’

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I have to admit, growing up, I had no idea that you could make your own baking mix. I never saw the need to because we always had a box of Bisquick in our kitchen pantry. Mom would pull it

The post Homemade Baking Mix Recipe – A Substitute for ‘Bisquick’ appeared first on Old World Garden Farms.

12 Uses for Rose Petals—From the Kitchen to the Boudoir (With Recipes)

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The fabled rosequeen of the plant kingdom. Did you know that there are over 100 species of roses?

While the wild roses, Rosa rugosa, are considered the queen of the roses for medicinal purposes, all roses lend their soothing and nurturing support in many ways. You need not go out into the wild to look for roses as you probably already grow some yourself, or at least know someone who does since roses are commonly grown as ornamental plants.

Although roses are fairly easy to grow, often requiring nothing more than periodic pruning, the spectacular sight and heavenly scent of the flowers do not last long and soon give way to the red colored fruits known as rose hips. Collecting rose petals, however, is easy to do so long as one is wary of the thorns.

Read more: 7 Types of Marigolds – Which One is Right for You?

How to Dry Fresh Rose Petals

How to dry fresh rose petals

Rose petals are edible and can be collected at any time for this purpose. However, rose petals that are to be used in recipes or to be dried require a bit of planning. The perfect time to collect rose petals is mid-morning, on a dry day when the dew has evaporated and there’s been no rain for at least the past two days. Bring your fingers over an opened rose flower and tug gently on all the petals at once.

Roses that are ready to release their petals will fall easily into your hands while the center of the flower will remain intact to produce the rose hip soon thereafter. Petals that resist when you tug on them are not ready to be collected, and if you persist you may accidentally pull off the whole flower. While gathering your rose petals, collect them in a paper bag. This will help to absorb any moisture that may be on petals. A wooden basket will work. Only use a plastic bag as a last resort.

To dry the rose petals, simply spread newspaper on a flat surface, distribute the petals across the paper and let them air dry. They should be ready in a few days. You can also let them air dry in a dehydrator, or turn it on and use the lowest setting (95°F).

Read more: Edible Redbud Flowers – The Delicious and Nutritious Harbinger of Spring

12 Creative Uses for Rose Petals

12 Uses for Rose Petals

Now that you know how to collect rose petals, and you know that they are both edible and medicinal, read on to discover some of the ways you may want to experience the beneficial effects of rose petals for yourself or for your family.

1. Let Them Eat Rose Petals on Toast

Place a layer of your favorite nut butter, cheese topping, or spread on toast. Place a fresh petal on top of the spread and continue to cover with petals. Now, eat on up!

White petals make a nice contrast against the brown of a nut butter while dark, damask-colored roses lend their perfume to the air before taking a bite.

Feel free to use a combination of colors or to try this idea with crackers and serve as interesting hors-d’oeuvres. Different colors have different tastes, so have fun experimenting!

2. Add Fragrance to Your Next Salad

Red, light pink, dark pink, white, yellow, orange, mauve, or blue—fresh rose petals make a stunning contrast against the greens in a salad. Not only do they tempt the eyes, but the nose, too. Rose petals contain anthocyanins, so feel free to indulge in these antioxidant-rich delicacies.

3. Help a Boo-Boo or a Sore Throat

Rose petals are antiviral, antibacterial, and antiseptic, so the next time you get a small cut while out in the garden, apply a fresh petal or two and hold in place as a protective covering. To help relieve a sore throat, infuse fresh rose petals in honey.

Simple Rose-Petal Honey Recipe

Add fresh rose petals to a mason jar and lightly pack them in. Pour honey over the petals almost to the top, and stir with a non-metallic object (a bamboo skewer works nicely) to ensure petals are coated. Add more honey to the top. Put on lid and screw cap and let them sit for 6 weeks in the cupboard.

Strain out rose petals using a sieve, pushing down on the rose petals to extract all of the honey with the back of a spoon or, make this task easier by using a nut milk bag. Store your rose-petal honey in a cool, dry place.

Add a teaspoon or two to some warm tea to nix a sore throat “in the bud” (at the first sign of a sore throat).

4. Move Blood, or Stop Diarrhea

Rose tea makes an excellent emmenagogue to help move blood and quell cramps during menstruation. Rose tea can also help to curb diarrhea since roses are astringent (wild rose being especially so).

Rose Tea Recipe

Fill a mason jar to the top with slightly packed dried petals. Pour boiling water over the roses, to the top of the jar. Place lid and screw cap on; let sit 4 hours to overnight. Strain out petals using a sieve, squeezing out the excess tea from the flowers. (You can also use a nut milk bag: Place nut milk bag in a bowl, pour tea into the bag, close the bag and squeeze out the liquid.)

To help relieve menstrual cramps or diarrhea, drink 2–3 cups per day.

5. Soothe and Nourish Your Skin

Roses are considered to be cooling and hydrating, and they offer their soothing energy to help with both irritated and dehydrated skin when made into a floral water. While you can buy rose floral water, you might want to try your hand at this homemade version.

Rose Floral Water Recipe

You’ll need:

A large pot
A heat-proof bowl about the same size as the pot (although you can make a smaller bowl work)
A brick or another heat-proof bowl to hold up the first bowl
Plenty of ice
Approximately 4–6 cups of fresh rose petals
Some spring water
A turkey baster
Clean spritz bottle (optional)
A funnel (optional, but if you’re using the spritz bottle, this makes pouring the Rose Floral Water into it a lot easier)

Place the brick in the bottom of the pot and place the bowl on top of the brick. If you don’t have a brick, use an inverted bowl and place the first bowl on top of the inverted bowl. Next, place fresh rose petals in the pot all around the bowl. The rose petals should come up halfway to the bowl—use about 4–6 cups of fresh petals. Add spring water to cover the roses. Place the lid on the pot and turn on the heat to medium-high. When the water starts boiling, lower the heat to medium. Invert the lid of the pot and add ice to the lid.

It works like this: The rose petals in the water are simmering in the pot. The rose water rises to the top of the pot (vaporization), where it meets the cold lid. Condensation forms on the lid and then it drops back into the bowl. The liquid collected in the bowl is now floral water!

Since the ice will melt, use the turkey baster to suck up the excess water. Continue to add fresh ice for the next 20–30 minutes. You can check after 15 minutes to make sure there is still water in the pot. Let everything cool, and then pour the floral water into a clean spritz bottle (using a funnel makes this task a lot easier).

To use as a gentle toner for the face, help soothe irritated skin (including acne and sunburn), or help rehydrate skin, simply spritz on face after a shower, after being out in the garden/sun for too long, or as needed.

6. Ease Your Pain

Since roses are well-known for their emollient and healing properties, they nourish all kinds of skin types, including skin with rosacea and eczema. Roses are also great for soothing pain and easing taut nerves when made into a simple massage oil.

Rose-Petal Oil Recipe

Fill a mason jar with slightly packed fresh rose petals. Pour olive or sweet almond oil over the petals. Mix to coat the petals with the oil—a bamboo skewer makes a good stirring stick. After mixing, add more oil to the top of the jar. Place lid and screw cap on, let sit 6 weeks in the cupboard, then strain out the rose oil (yes, a nut milk bag or sieve will work). Store your oil in a dark amber bottle.

Variations: To extend the shelf life of your oil, you can add 1 teaspoon of vitamin E oil. To make your facial oil more nourishing, you can use walnut or macadamia oil (highly nourishing for dry, sensitive, or mature skin). You can also add in several drops of rose hip seed oil (purchase in health food stores), if desired.

7. Open the Love Center

Roses have long been associated with love, and they are known to help open the heart chakra. They have also been known to help mend a broken heart. Try this sweet and simple recipe for a little emotional healing.

Rose Glycerite Recipe

Fill a mason jar to the top with slightly packed fresh rose petals. Pour food-grade glycerin over the rose petals, stirring to ensure they are coated (a bamboo skewer works well for this). Add more glycerin to the top. Put on the lid and screw cap and store in the cupboard for 6 weeks. Use a nut-milk bag or sieve to strain out the liquid, pressing or squeezing on the petals to extract all of the liquid. Store the rose glycerite in a dark amber bottle that has a cap affixed with a dropper.

You can carry this bottle around with you. Whenever you need a little emotional rebalancing, take 2030 drops in a glass of water. Glycerin is 60% as sweet as sugar, so consider this a sweet “medicine” indeed!

8. Uplift Your Spirits

Roses are known for helping to decrease stress, tension, and depression, and to lighten the mood. So why not indulge in a 0 calorie pick-me-up with some Rose Petal Jello?

Rose Petal Jello Recipe

To 2 cups of rose tea (see #4 above), add a teaspoon of stevia, or more, according to your taste. Put the tea in a glass or ceramic pot and bring to a boil. Remove from heat and add in 1 package of gelatin, stirring to dissolve about 2 minutes; then put in the fridge to set.

Note: Different roses yield different-tasting jello. How strong or weak you make the tea also affects the taste. For example, try using 1/2 oz. rose petals in 1 liter of water if you think it’s too strong, or add in 1 1/2 oz. petals to 1 liter of water for a stronger taste.

Variations: To sweeten the jello more, try adding in a tablespoon of rose glycerite (see #7 above), plus stevia to taste. Since gelatin is great for the skin, you can add in 2 packages of gelatin instead of one.

9. Add Fragrance to Your Unmentionables

Rose petals are commonly used in potpourri, so why not make your own? It’s cheap and easy. While you can add dried rose petals to mini organza bags (purchase in stores or online), for a dirt-cheap DIY solution, simply add dried petals to a paper envelope, seal it and slip it in your drawer.

You could also make your own bag with some leftover fabric scraps. Use shears to cut a square or circle in a piece of fabric. Add a few rose petals to the center, gather the edges together, then secure with a rubber band. Finally, add a ribbon to hide the rubber band.

If you’d like a stronger scent, add a few drops of rose essential oil. If you’d like the scent to last longer, add 1 tablespoon orris root powder to every 2 cups of rose petals.

10. Entice You, Entice Me

It’s no secret that roses are an aphrodisiac. Indeed, rose petal tea helps to tonify both the male and female reproductive systems. In men, it helps to speed up sperm motility, thereby helping with fertility. In women, the bioflavonoids in roses help with the production of estrogen. And the phytosterols in roses help both sexes to balance their hormones. Although you can get some of this love action by sipping on a cuppa rose tea (see #4 to learn how to make rose tea), try using rose tea instead of water the next time you cook rice, quinoa, millet, or your other favorite grains.

11. A Romantic Dinner for Two

Roses have long been associated with love ,and they are also aromatic. Try adding some romance to the dinner table with this simple recipe: Use equal parts rose tea (see #4 above) and apple cider vinegar with the “mother.” Store in a spray bottle. To use: Spritz on salads to lend some romance. You can also pair this with oil to make a romantic rosy salad dressing.

12. Relax in Luxury

What else can I say, roses are simply luxurious! Restorative and relaxing, rose petals are known to calm the mind. So the next time you want some “me time,” unwind by adding rose petals to your bath. Simply add a small handful of dried rose petals to the center of a face cloth, tie with elastic bands, secure the cloth over the faucet and run the water. Or you can add the facecloth directly to the bath water. Add in some Epsom salts or sea salts and let the fragrance of the roses envelop you in serenity.

Do You Have More to Add to this List?

These are only a few simple suggestions about ways that you can creatively use rose petals at home to enhance your meals, your health, and your relationships. If you have other uses for rose petals that I’ve overlooked here, go ahead and add a comment below to share your ideas with our Community!

However you use them, be sure to give carte blanche to a wholesome dose of love and perfume about the air. Enjoy!

(This post was originally published on August 5, 2015.)


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Shrimp Scampi Recipe – Garlic Butter Shrimp Served Over Pasta

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Shrimp scampi is a beautiful, elegant meal that is super easy to prepare. In fact, this delicious dinner can be on the table in under 30 minutes. The most time consuming part of this meal is making your own shrimp

The post Shrimp Scampi Recipe – Garlic Butter Shrimp Served Over Pasta appeared first on Old World Garden Farms.

Homemade Energy Drink

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Homemade Energy Drink We know more about the importance of what we put into our body and how it affects us better than ever. This is something that is going to change lifestyles for the better. We know that good nutrition goes a long way. We also know that stuff has to get done. Sometimes …

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How To Cook Breakfast With These Recipes

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Do you love to cook breakfast for your family as much as I do? There is something really awesome about cooking a meal together as a family. Now that’s it’s down to just Mark and me at home, breakfast is a whole lot different than when we had a house full of family or friends when we would cook breakfast for a large group. I learned from my daughter and son-in-law to bake bacon in a 9″ by 13′” pan instead of the cookie sheet idea. It’s a lot easier and less splatter from the grease. I do buy thick center cut bacon from Costco, it’s my favorite.

If you stock your pantry with the basics like flour, baking soda, baking powder, honey, salt, vanilla, maple syrup, oil, etc. you can make so many recipes. Here is my post showing you the basics of what you need in your pantry. Linda’s Pantry Ideas

If you look at my pantry idea article you will see the items I like to store so I can make pancakes, biscuits, bread, waffles, crackers, pasta, cookies, crepes, tortillas, muffins, and so much more.  Here’s the deal, if you have those few items you can make so many meals that will fill the belly. You can add meat, beans, fruits, and vegetables and you are set for feeding your family after a disaster, a job loss, or loss of income for some reason. You will not need to depend on anyone but yourself. What a sense of peace that will give you.

If you know how to make some of these recipes, please teach others so they can learn to be self-reliant too. If we have a disaster, food will become scarce. No, I’m not trying to scare you, I just want to teach the world to be prepared for the unexpected.

Cook Breakfast Together

I love setting the table with family, pouring the water or juice in the glasses, folding napkins, you name it, I love it! We all work as a team right down to the youngest grandchild. I truly love it!

1. Puffy Popeye Pancakes

Ingredients:

6 eggs

1 cup milk

1 cup flour

1/4 cup butter, melted

Instructions:

Preheat oven to 425 degrees and grease a 9-inch by 13-inch pan, or a 12 cupcake or muffin tin pan. Combine the ingredients in a blender and quickly pour into pans desired and bake for 15-20 minutes until lightly browned and puffy.

2. Waffles by Linda

Ingredients:

3 eggs

2 cups buttermilk

1 cup flour or 1 cup whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 cup oil

1/2 teaspoon salt

Instructions:

I dump everything into a bowl and use a whisk to combine the ingredients. Preheat your waffle iron and grease it so the waffles will not stick. I use a 1/2 cup scoop and pour the batter into the waffle iron and cook until lightly brown. This recipe makes about 8 waffles. I store my hot waffles in a tortilla maker to keep them warm until the family gobbles them up. Tortilla Warmer

3. Linda’s Whole Wheat Ebelskivers

cook breakfast

Ingredients:

1-1/2 cups freshly ground whole wheat flour (white bread flour works well too)

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon dough enhancer (optional)

Dash of salt

Freshly ground nutmeg using a Microplane or out of a jar to taste

Whisk the following:

1 cup buttermilk (I used the dry food storage type and reconstituted with water as directed)

2 eggs

1 cup sour cream

Instructions:

After whisking, add the dry ingredients. Heat the Ebelskiver Pan. I use vegetable spray instead of putting 1 teaspoon of oil in each Ebelskiver hole. Heat the pan until very hot. I use a toothpick to flip mine. I will cook both sides and then cook them on their side. Here’s my post showing how to cook them. Ebelskivers by Linda

4. Crepes by Linda

cook breakfast

Ingredients:

2 eggs

2 tablespoons of oil

3 tablespoons of sugar

1 cup flour

1-1/2 cups milk

Combine the ingredients in a blender or large bowl and use a whisk. Preheat and grease a griddle or crepe maker and put about 1/4 cup of batter, depending on what size pan you are using, onto the hot pan. Spread the batter with a crepe tool and use a silicone spatula to flip the crepes, once you can see the edges are starting to brown. Cook the other side until slightly brown. I use a tortilla warmer to keep these warm.

The awesome thing about crepes, you can make them with scrambled eggs, Nutella spread, and fruit with lots of whipping cream.

Chunky Monkey Pancakes:

cook breakfast

Ingredients:

2 cups freshly ground hard white wheat flour or white enriched bread flour

2 tablespoons baking powder

1 teaspoon sea salt

4 teaspoons honey

4 eggs

2-1/2 cups milk

1/2 cup oil

Sliced bananas

Mini chocolate chips, use amount as desired (I sprinkle just a few on each pancake)

Instructions:

I place all the ingredients in a bowl and whisk it until blended. It will be a medium thick batter or add more milk until you reach your preferred thickness. I use approximately 1/4 cup of batter for each pancake and cook each side until golden brown. Serve with maple syrup or caramel sauce.

PRINTABLE recipe: Recipes by Food Storage Moms

I hope my recipes help you cook breakfast with your family or friends, life is good when you sit around a table and enjoy one another. May God bless you to stay healthy and safe this year. Thanks again for being prepared for the unexpected, we need to be diligent in our food and water storage.

My Favorite Things:

Baking Pan

Crepe Maker

Griddle

Ebelskiver Pan

Copyright pictures:

Crepes:  AdobeStock_90723113 by little hand stocks

Ebelskivers:  AdobeStock_60622989 by Brent Hofacker

Crepes with Nutella: AdobeStock_65037409 by themalni

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Book Review: Home Cheese Making

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Some of my first online videos dealt with me experimenting with home cheese making, and I get a lot of questions about making cheese. I am no expert in making cheese. Ricki Carroll, the author of this book, is an expert. She is a pioneer in home cheese making, when she started the only way to get cheesemaking cultures and other ingredients were to purchase items packaged for factories, and I doubt someone who wants to try their hand at making cheese would start out buying a 20 pound bag of culture, when each recipe only takes ounces…. Ricki saw

The post Book Review: Home Cheese Making appeared first on Dave’s Homestead.

How To Stop Influenza In Your Home

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Are you wondering how to stop influenza in your home? Our community here in Southern Utah seems to have been hit hard by the bug. Has your city been hit hard this year? Some people have ended up with bronchitis, lung infections and pneumonia. Well, let’s talk about ways to help stop the germs from spreading throughout your home. Please keep in mind I am not a doctor, nurse, or a person in the medical field. I’m a mom and a grandma. I want to start with the symptoms of Influenza versus a Cold.

Let’s compare the difference between the two as I have researched them. Please check with your medical doctor if you have any concerns. When in doubt, call your doctor or go to the emergency room if you are concerned with an illness in your family. Here are the symptoms listed below. Please stock N-95 Face Shields I had a friend that needed to go to an InstaCare center and she mentioned they were handing these N-95 masks out in “stations” with hand sanitizer and tissues. WOW! That’s awesome! Obviously, they are trying to cut down the spread of the germs in that center. I love the idea!

Influenza

Influenza

Influenza is fast and abrupt when it hits you.

  • A sore throat
  • May have a fever
  • Chills
  • A headache
  • Extreme exhaustion or fatigue
  • May have body aches
  • Sneezing sometimes
  • Stuffy nose sometimes
  • Children may vomit or have diarrhea
  • Chest hurts, cough is common

Colds

Gradual onset, you start to feel like you are coming down with something.

  • Fever is rare
  • Scratchy throat
  • Aches very slight
  • Chills not common
  • Sneezing is common
  • Stuffy nose is common
  • A headache is rare
  • Chest hurts, cough is mild to moderate

I hope this gives you an idea of the possible differences between the two illnesses.  The complications would be sinus infections, earaches, bronchitis, pneumonia, and lung infections, to name a few.

Stop Influenza Tips:

  1. Wash your hands often.
  2. Cover your mouth when coughing, preferably on your shoulder if a tissue is not available, and throw in the trash can.
  3. Use Clorox wipes on cell phones, home phones, light switches, TV remotes and all electronics where applicable.
  4. Avoid touching your eyes, nose, and mouth, this will spread the germs big time.
  5. Keep your house clean.
  6. Scrub countertops with applicable cleaners every day during flu season (I use Clorox wipes).
  7. Wash your hands, yes I already mentioned this one, it’s critical.
  8. Keep your bathrooms clean, don’t forget to use a cleaner on the flush handle Clean Bathrooms by Linda
  9. Empty waste paper/trash cans daily.
  10. I use doTerra Breathe to keep my sinuses in check.
  11. Stay hydrated with water, Gatorade (electrolyte drinks) try to get the clear colors.
  12. Stock your favorite over the counter drugs so you don’t have to go to the stores when you REALLY need them.
  13. Keep chicken stock on hand to make soups.
  14. Think about these lozenges, they are my all-time favorite ones My Doctor Suggest Lozenges
  15. Hold off on cow milk products, they may increase mucous (keep breastfeeding your baby).
  16. Eat a lot of fresh fruits and vegetables.
  17. Keep your immune system strong, we are we eat, that statement is so true.
  18. Put humidity in the air with a humidifier whether warm or cool.
  19. Keep kids hydrated, the toddlers don’t always know they need water (watch for chapped or shiny lips).
  20. I use My Doctor Suggests Silver Solution whenever I have been around sick people or gone to public places. No, you will not turn blue with this product. I’ve used commercially made silver solutions for many years and my skin color is normal. You have to decide what works for you, my entire family uses it, even my grandkids. I buy 12 bottles at a time when it goes on sale. Silver Solutions by Dr. Gordon Pedersen
  21. Change your bed sheets at least weekly, or more often to stop the germs from spreading.
  22. Change pillowcases often because germs are hiding in them.
  23. Replace toothbrushes often or soak them in an antibacterial mouthwash or hydrogen peroxide overnight.
  24. Using mattress pads and pillow covers will also cut down on bacteria and virus germs from spreading.
  25. Rosa mentioned using oregano essential oil use with a carrier such as a coconut oil and apply topically, diffuse, take 1-2 diluted drops or gargle diluted fore sore throats.
  26. Linda S. mentioned keeping a supply of popsicles in the freezer helps keep kids & toddlers hydrated. You can’t make them drink but I’ve yet to see a child turn down a treat!
  27. Viv reminded me of the dirty grocery carts and door knobs. Wipe down the door knobs with Clorox wipes.
  28. Carol mentioned using elderberry syrup or tablets Sambucol and spraying counters and every handle in the house with hydrogen peroxide.

My Sister’s Garlic So

1-quart chicken stock

1-10.5 ounce can mild Rotel diced tomatoes and green chilies

Chopped garlic cloves as desired (you can store fresh garlic cloves in the freezer peeled and ready to use)

1-chopped onion

2-chopped carrots

1-2 cooked chicken breasts (optional) or two cans of canned chicken

Add leftover cooked rice or pasta

Bring to boil and simmer until the vegetables are ready to eat.

PRINTABLE recipe: My Sister’s Soup-Food Storage Moms

Several years ago, Mark and I lived in a neighborhood where one particular family seemed to “catch” every bug going around. Well, bossy boots here finally said after cleaning her house with other women almost monthly that she needs to clean her house to cut down on germs. Her kids were old enough to learn to keep the house clean.

They could easily stop influenza if they would just clean their house. They had strep throat all the time. I get it, my girls were sick every once in a while, but I was a clean freak, I own it.

The biggest way to stop influenza is to prevent the germs from spreading. Do whatever you can to stop influenza in your home by cleaning, washing hands, and staying out of the public. If you really want to stop influenza stay home if you are sick and keep your kids home from daycare centers, preschools, and public schools.

Please let me know how you try to stop influenza in your family. What natural remedies do you prefer? I would love to hear. May God bless your family to stay well and safe. Keep stocking up on water and cans of food. Thanks again for being prepared for the unexpected.

My Favorite Things:

Vicks VapoRub

Vicks Warm Vaporizer

Vicks Cool Mist Vaporizer

Copyright pictures:

Influenza: AdobeStock_125574879 by Tashatuvango

Coughing: AdobeStock_68907091 by Johan Larson

The post How To Stop Influenza In Your Home appeared first on Food Storage Moms.

Homemade Broccoli Cheese Soup – Better than Any Restaurant!

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Broccoli cheese soup is one of the most popular soups sold in restaurants. In fact, even fast food restaurants have gotten on the craze of serving this delicious, creamy dish. Although we love to eat soups and salads for lunch,

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7 Easy Rice Recipes For Every Day Of The Week

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Today I have 7 easy rice recipes for every day of the week for you. I love rice, especially sticky rice. I know brown rice is healthier, but it doesn’t store as long. Mark and I can only eat so much brown rice before it becomes rancid, which is about 6-8 months. I mainly purchase white Jasmine rice because I like the flavor and the texture. I buy the rice in small bags that weigh five pounds each. I then store the bag in an airtight container, bag and all. I don’t store 5-gallon buckets of rice, it doesn’t make sense for just the two of us. When I was raising my family I would buy 25-pound bags. I don’t use Mylar bags or oxygen absorbers, there are too many variables to chance it. I’m not saying it’s wrong, it just doesn’t work for me. OXO Airtight Containers or Larger OXO Container

I have cases of #10 cans of white long-grain rice for long-term storage. I will use those cans when a major disaster hits. These cans have a shelf-life of 25-30 years because they are commercially processed. I purchased them from Thrive Life. No, I do not sell Thrive Life products. I simply prefer Honeyville Grain or Thrive Life for long-term food storage products.

If you are like me you are getting tired of seeing the prices of food continue to escalate. I really don’t know how families are able to feed themselves, although, I must say it wasn’t easy when I was raising my daughters. Luckily, I learned how to make bread from my mom and how to cook from scratch from her. I also have to give credit to the Home Economics classes I took in junior high. Why they stopped those classes, I will never know. They gave me the tools to be self-reliant.

Rice Recipes

I typically use 2 cups of dry rice to 3 cups of water. You can rinse your rice, if desired, and use a saucepan, rice cooker or pressure cooker. I like using my rice cooker because I just throw all the ingredients in the pan, put the lid on and push the button to turn it on. Then I go about doing my daily activities and serve it when the yellow light comes on. It keeps it warm, and that works for me.

You can always make rice as a side dish or stretch a casserole or pot of soup with cooked rice. We can always feed two more people at the very least, right? You will notice that the butter is optional in some of the recipes. All of these recipes are used with white rice. If you use brown rice you will need to add more water according to the package you have in your home.

1. Basic White Rice

Ingredients:

2 cups rice

3 cups water

salt and pepper to taste

Instructions:

Combine the ingredients and cook as directed in your rice cooker or pressure cooker.

2. Spanish Rice

Instructions:

2 cups rice

2 cups water

1 can Rotel tomatoes (10-ounces)

Chili pepper and cumin to taste

1/2 cups finely minced onions

1/2 cups finely chopped bell peppers

salt and pepper to taste

Instructions:

Combine the ingredients and cook as directed in your rice cooker or pressure cooker.

3. Garlic Butter Rice

2 cups rice

3 cups water

2-4 finely chopped garlic cloves

1/4 cup of butter (optional)

salt and pepper to taste

Instructions:

Combine the ingredients and cook as directed in your rice cooker or pressure cooker.

4. Taco Flavored Rice Dish

Ingredients:

2 cups rice

3 cups water

1/2 cup finely minced onions

chili pepper and cumin to taste (you can always add more after cooking)

salt and pepper to taste

Instructions:

Combine the ingredients and cook as directed in your rice cooker or pressure cooker.

5. Vegetable Rice Dish

Ingredients:

2 cups rice

3 cups water

1/2 cup finely minced onion

1/4 cup grated carrots

1/4 finely chopped celery

1/4 finely chopped bell peppers

1/4 cup butter (optional)

salt and pepper to taste

Instructions:

Combine the ingredients and cook as directed in your rice cooker or pressure cooker.

6. Spinach Rice Dish

Ingredients:

2 cups rice

3 cups water

1 cup finely chopped spinach

1/4 cup minced onion

1/4 cup butter (optional)

salt and pepper to taste

Instructions:

Combine the ingredients and cook as directed in your rice cooker or pressure cooker.

7. Chicken Rice Dish

Ingredients:

2 cups rice

3 cups chicken broth

1/4 cup finely minced onion

salt and pepper to taste

Instructions:

Combine the ingredients and cook as directed in your rice cooker or pressure cooker.

PRINTABLE recipe: Try These by Food Storage Moms

I wrote this post today for two main reasons. The first reason is I know how expensive groceries are and cooking with rice on a frequent basis can save your family money. The other reason is I wanted to show you how easy it is to make rice recipes in a rice cooker, saucepan, or a pressure cooker every day of the week. Just think how easy it is to use rice in your food preparation plans, and think how much money we will all save. Rice fills the belly. Please store rice, you can sleep at night knowing you have food to feed your family. Please remember to store water, spices, and beans. Lots of beans. You can make so many rice recipes with rice, water, and spices.

Please store water for your family. I recommend four-gallons per person per day. May God bless you for being prepared. It’s a way of life.

One Of My Favorite Casseroles by Linda

22 Ways To Use This Food by Linda

My Favorite Things:

Aroma Cooker

Saucepan

Copyright pictures: AdobeStock_46761486 by airborne77

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5 Easy Bean Soups That Will Save You Money

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I hope you enjoy making some of my 5 easy bean soups that will save you money today. It seems like the higher the price of meat goes up the more Mark and I eat bean soups. I’m actually fine with that because I could easily be a vegetarian full time. I was just cleaning out the pantry to find some cans I could throw together for dinner tonight. I do cook beans in my pressure cooker sometimes, but since we’re down to two people, I tend to buy more cans of beans. I love the convenience of the cans, and yes, I examine the cans before they go in the shopping basket to make sure I can pronounce all the ingredients.

I buy cases of canned goods when they go on sale. The beans I like the best are pinto beans, black beans, kidney beans, garbanzo beans, vegetarian refried beans, white beans, and chili beans, to name a few. When my daughters were growing up we always bought bags of pinto beans. We also ate a lot of homemade refried beans.

I have learned to eat canned refried beans on a tortilla without cheese. In my younger years, I would not have eaten a burrito without cheese. Well, I’m pretty much staying away from all dairy. I love adding a can of green chilies to the refried beans, and of course salsa I could drink from the bottle, well almost. Safe Salsa Recipe To Bottle Yourself

As you know, we can always add another can of beans to stretch a meal. Gotta love it!

Yummy Bean Soups

1. Mexican Chicken Soup

Ingredients:

  • 3-4 cups of cooked chicken cut into bite-size pieces
  • 2 cups canned diced tomatoes
  • 1 clove of garlic, minced or instant garlic
  • 1/2 to 1 cup chopped onion, finely chopped
  • 1-4 ounce can green chilies, chopped
  • 2 cups of canned pinto beans
  • 1 quart of chicken broth

Instructions:

Combine the ingredients in a large soup pot and simmer for 30-35 minutes, or until heated through.

PRINTABLE recipe: Recipe by Food Storage Moms

2. All-Time Favorite Chili

Instructions:

  • 2 pounds ground beef
  • 2 onions finely chopped
  • 2 red or green bell peppers, chopped into bite-size pieces
  • 2 cloves of garlic, chopped
  • 2- 16-ounce cans kidney beans undrained
  • 2-16-ounce cans diced tomatoes
  • 2-14.5-ounce cans of diced tomatoes
  • 2-16-ounce cans of chili beans, undrained
  • 1 teaspoon sweet basil
  • 1-8-ounce can tomato sauce
  • 2 packages of chili seasoning (or just throw in some chili powder and cumin like I do)

Instructions:

Grab a frying pan and brown the hamburger, drain the fat and add the onions, bell peppers, and garlic. Cook until tender.

Add the remaining ingredients and bring the mixture to a boil, turn it down. Simmer for two hours on the stove, or cook in your slow cooker on low for about four hours.

PRINTABLE recipe: Recipe by Food Storage Moms

3. 30-Minute Taco Soup

Ingredients:

  • 1 pound hamburger
  • 1 large onion, finely chopped
  • 2-14.5-ounce cans of diced tomatoes
  • 1-16-ounce can kidney beans, undrained
  • 1-16-ounce can of corn, undrained
  • 1 package taco seasoning packet (or just throw in some chili powder and cumin like I do)

Instructions:

Grab a soup pan to brown the hamburger and the chopped onion, drain the grease if any. Stir in the remaining ingredients. Simmer for 30 minutes or combine the ingredients in a slow cooker on low for 3-4 hours. Serve with grated cheese and a dollop of sour cream.

PRINTABLE recipe: Recipe by Food Storage Moms

4. Ham Hock Bean Soup

Ingredients:

  • Ham Hock
  • Ham hock left over from having served a spiral sliced type ham or chunks of leftover ham
  • 2 cups chopped onions
  • 2 cups chopped celery
  • 2 cups thinly sliced carrots
  • 1 teaspoon sweet basil
  • Salt and Pepper to taste
  • Sugar to taste (my secret ingredient-optional)
  • 3-4 cans 15-ounces white beans, not drained
  • Water to cover ham

Instructions:

Place the ham hock in the slow cooker, cover with water after all the ingredients are placed in the slow cooker. I like to cook this on low in my slow cooker all day for about 6-8 hours. I love the “set and forget” dinner idea.

PRINTABLE recipe: Recipe by Food Storage Moms

5. White Chili With Chicken

Ingredients:

  • 4 chicken breasts, skinless, boneless, and cut into bite-size pieces
  • 1 onion finely chopped
  • 1/2 cup butter
  • 3-15-ounce cans of white beans, drained
  • 16-ounce jar salsa
  • 8-ounces of Monterey Jack Cheese with jalapenos cut into cubes
  • 15-ounces of chicken broth
  • 15-ounces of sour cream (ADD JUST BEFORE SERVING)

Instructions:

Brown the chicken in part of the butter with the chopped onion until cooked as desired. Combine all the ingredients, except the sour cream, in a slow cooker and cook on low for 4-6 hours. Stir in the sour cream right before serving.

PRINTABLE recipe: Recipe by Food Storage Moms

These are five of my very favorite soups I make all the time. Just about every recipe can be made vegetarian if you want to skip the meat. There is something about bean soups, you can always add a few more beans to the soup pot or slow cooker to feed more people. Please store beans, they are inexpensive and a great source of protein. God bless you for being prepared. If you have the desire, invite some neighbors over to your home for some soup and bread. If someone is ill in your neighborhood they would love a pot of soup. I promise. Stay well, my friends. Wash your hands and eat healthily and stay away from crowds, if possible.

French Bread In One Hour by Linda

My favorite things:

Slow Cooker

Soup Ladle

Copyright pictures:

Soup: AdobeStock_59334443 by Brent Hofacker

The post 5 Easy Bean Soups That Will Save You Money appeared first on Food Storage Moms.

Three Cheese Bacon Dip – An Irresistible Appetizer For All

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Three cheese bacon dip is one of the easiest and most popular dips at any party. Most cheesy dips require a block or two of cream cheese. However, this dip uses a unique and delicious ingredient. Instead of thick and

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Homemade Hamburger Buns Recipe

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Homemade Hamburger Buns Recipe Arguably one of the best foods ever created, the hamburger is a beef sandwich that you can carry and eat with one hand. You can smother that meat in any number of things but the mobility and flavor is what makes it nearly perfect in this age of constant movement. Whether …

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Slow Cookers – Everything You Need to Know

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Slow Cookers – Everything You Need to Know Prepping takes time. Life takes time. We know now that a home cooked meal with clean meats and fresh vegetables is, in some ways, part of your preparedness. What you put in your body is what makes you go and what makes you healthy. Now you have …

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Moist and Delicious Slow Cooker Pot Roast and Vegetables Recipe

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This is the most delicious slow cooker pot roast and vegetables recipe! Not only is it the perfect comfort meal, it is also extremely easy to make. The meat literally falls apart and the vegetables are sweet and tender. There

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The 3 Best and Most Delicious Ways To Cook Sweet Potatoes

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Ever since we shared our article on how to grow amazing sweet potatoes, we have been flooded with emails asking us what is the the best way to cook sweet potatoes. We eat sweet potatoes 2-3 times per week. Not

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The Best Baked Salmon Recipe – With An Amazing Glaze!

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Baked salmon is one of the healthiest meals that you can eat. However, we get a lot of questions on the best and most flavorful way to make this very popular fish. We have prepared salmon many different ways including:

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Make Your Meals – Recipes To Cook At Home For A Self Sufficient Life

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So many good things happen when you make your meals at home. There is first of course, the huge savings to your budget. Nothing is more costly that eating out. Especially if you are feeding an entire family. A single

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Healthy Energy Drink Alternatives

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Healthy Energy Drink Alternatives Look, life is hard. For most of us it’s a very big deal to just make it through another day. Coffee. That first sip of coffee is like meeting a being from another universe who will hold your hand through the long day ahead. Some people push the limits even further …

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Amazing Instant Pot Chicken Soup Recipe – Sensational Flavor

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Instant Pot Chicken Soup Recipe – Ready in Minutes! Love the taste of homemade chicken soup but don’t want to wait hours for it to be ready? What if we told you that you could make it in under 30

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Using Butter Powder: A Tutorial

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Most food storage products purchased from food storage companies are pretty much the same all across the board. Foods like wheat and freeze-fried fruit are all very similar no matter what brand you choose to buy. Other products, and dairy products in particular, are not that way so much. They vary from company to company, and […]

30 Day No Cook Menu Plan

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30 Day No Cook Menu Plan I am always worried about feeding my family, that’s one of the biggest reasons why I prep. That being said, I went looking for food related articles and I can across this great article I am sharing with you today. See how a 30 day no cook menu plan …

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5 Easy Christmas And New Years Day Breakfast Recipes

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I have 5 easy Christmas and New Years Day breakfast recipes for you today. I love when I can make my breakfast recipes ahead of time, don’t you? I can’t believe how fast this year has gone by for me. I’m now getting ready to make the grocery list for Christmas Eve and for breakfast the following morning. My daughters and I make one of these recipes every year the day before so all we have to do is bake one of them the next morning while presents are being opened. Each year we try to visit a different daughter and her family. Oh, how our family has grown from years ago, and oh how we love morning brunch with everyone enjoying time together.

We serve bacon with every breakfast and this is how we do it. We buy thickly sliced bacon at Costco and put it in a 9 by 13-inch pan. I used to use a cookie sheet to bake our bacon, I have now switched to a lasagna pan. Preheat your oven to 375 degrees and place the raw bacon strips in the pan, yes they will overlap, no worries. My Favorite 9 by 13-Pan

Be sure and keep checking on it because bacon can be sliced so many different ways so it may cook slower or faster. I bake mine about 30-45 minutes depending on how crispy the family wants it that day. Can you almost smell the bacon baking in the oven? When it’s cooked to your desired doneness, use tongs or forks to place the bacon on some paper towels to drain.

Would you love to learn how to make my No-Fail Cinnamon Rolls?

5 Breakfast Recipes

1. Our Favorite Omelet Casserole

Ingredients:

8 slices of bread, tear into bite-size pieces

2/3 pound of Velveeta cheese, cut into cubes

4 cups milk

8 eggs

pinch of salt

pinch of dry mustard

1-2 cups grated cheese to put on the top of the casserole when you bake it.

One package of Jimmy Dean sausage (small size) cooked and drained

6-8 slices of cooked bacon, crumbled

Instructions:

Butter a 9 by 13-inch pan and place the bread cubes in the bottom. Beat the 8 eggs, then add the milk, thoroughly mix together. Add the salt and dry mustard to the egg mixture. Now, pour this egg mixture over the bread cubes in the pan. Place the cubes of Velveeta cheese over this bread and egg mixture. Cover with plastic wrap and place in the refrigerator overnight.

Cook the sausage and bacon separately and drain the grease. When cooled, place in the refrigerator until the next morning. Remove the plastic wrap the following morning. Preheat the oven to 325 degrees. Take the cooked sausage and bacon and press down into the casserole. Sprinkle the grated cheese on top. Bake uncovered for 1-1/2 hours or until eggs are set.

PRINTABLE recipe: Recipe by Food Storage Moms

2. Stacie’s Breakfast Casserole

Ingredients:

8 cups hash browns (2-inches deep in your pan)

1 package sausage, cooked, drained and crumbled or 1-1/2 cups cooked ham or 1-1/2 cups cooked bacon, crumbled

Egg mixture, combine the following and set aside:

10-12 eggs, beat until smooth

1/2 cup milk

2 cups grated cheese (set aside 1 cup for one of the layers)

Salt and pepper

Instructions:

Grease a 9 by 13-inch pan and place the hash browns into the pan. Sprinkle 2 tablespoons of oil over the hash browns. Bake at 425 degrees for 25 minutes. Remove from oven and pour 1/2 of the egg mixture over the hash browns. Put the meat of choice on top of this layer. Sprinkle the other cup of cheese on this layer. Pour the remaining egg mixture on top of this layer. Bake at 350 degrees for 40-50 minutes uncovered, or until the eggs set.

PRINTABLE recipe: Recipe by Food Storage Moms

3. Veggie Brunch Egg Casserole

Ingredients:

3 cups shredded cheddar cheese

3 cups shredded Mozzarella cheese

4-1/2 ounces fresh or canned mushrooms (drained)

1/3 cup sliced green onions

1 medium chopped red bell pepper

1/2 cup butter

8 ounces chopped spinach leaves or cooked chopped ham

1/2 cup flour

1-3/4 cups milk

8 eggs, beaten

Instructions:

Mix cheeses together. Grease a 9 by 13-inch pan and place half of the cheese on the bottom of the ungreased pan. Melt the butter and saute the mushrooms, onions, and bell pepper and cook until tender. Put the sauteed vegetables over the cheese in the pan. Sprinkle the spinach or ham on this layer. Sprinkle the rest of the cheese on this layer. Cover with plastic wrap and place in the refrigerator overnight.

In the morning, preheat the oven to 350 degrees. Beat the eggs until smooth, add the flour and milk, continue beating. Pour this mixture over the casserole above after removing the plastic wrap. Bake uncovered for 45 minutes, until set and browned. Let it sit for ten minutes before serving.

PRINTABLE recipe: Recipe by Food Storage Moms

4. Linda’s Quick and Easy Quiche

Ingredients:

6 to 8 slices of bread (remove crusts if desired)

12 eggs, beaten

1 can (10-ounces) cream of mushroom soup

1 cup cream or whole milk

1/4 teaspoon nutmeg

1 teaspoon salt

pinch of cayenne pepper

1 pound of cooked ham, diced or cut into bite-size pieces (substitute with cooked bacon, or cooked sausage)

1/2 cup diced green onion

1/4 cup diced green bell pepper

1 pound Mozzarella or Swiss cheese, grated

Instructions:

Grease a 9 by 13-inch pan and place the pieces of bread tightly together on the bottom of the pan. Beat the eggs, add the soup, the milk, and seasonings. Sprinkle the diced ham, onion, and bell pepper over bread. Pour the egg mixture over this layer. Sprinkle the cheese over the top of this layer. Cover with foil and bake at 325 degrees for 45 minutes. Remove the foil and bake another 15 minutes uncovered.

PRINTABLE recipe: Recipe by Food Storage Moms

5. My Sister’s Overnight French Toast Casserole

Ingredients:

Peel and slice thin, 3 large apples

Cut 8 slices of French bread 3/4-inch thick (day old is best)

Grease a 9 by 13-inch pan.

Boil until clear:

1 cup packed brown sugar

1/2 cup butter

2 tablespoons Maple syrup

While boiling, heat:

3 eggs, slightly beaten

1-1/3 cups milk

1 teaspoon vanilla

Instructions:

Pour syrup mixture into the greased baking pan and place the apple slices on top of the syrup. Dip bread in egg mixture and place on top of apple slices. Pour remaining egg mixture on top of bread slices. Drizzle maple syrup over the bread slices. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking at 350 degrees for 30-35 minutes.

PRINTABLE recipe: Recipe by Food Storage Moms

As I typed my yummy breakfast recipes today, my mouth is watering just thinking about all of these! Do you have breakfast recipes you make every year? Happy Holidays, my friends, thanks again for being prepared for the unexpected.

The post 5 Easy Christmas And New Years Day Breakfast Recipes appeared first on Food Storage Moms.

5 Of Our All-Time Favorite Cookie Recipes

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It’s that time of year when I would love to share 5 our all-time favorite cookie recipes. Are any of you involved in some cookie exchanges? You, know someone invites a few neighbors to “exchange” their favorite cookie with each other including the recipe. My daughter just went to a cookie exchange party and I told her to make one of the recipes below. Easy peasy recipe for any working mom to make after working ten hour days. Some of these recipes are so easy that a very young child could make them easily. I bet you can picture a grin from ear to ear from a little child making cookies all by themselves, right?

One of the cookie recipes below is gluten-free because it has no flour in it! I would check your jar of peanut butter to make sure it has zero gluten ingredients, just to be sure.

Favorite Cookie Recipes

1. Nana’s Peanut Butter Cookies

favorite cookie

Ingredients:

1 cup sugar

1 cup peanut butter

1 egg, slightly beaten

1 teaspoon baking soda

Instructions:

Combine the ingredients and roll into one-inch balls. Use a fork dipped in sugar to flatten and make a criss-cross pattern on top of the cookies. Bake at 350 degrees 8-10 minutes. Let cool on cookie sheets for two minutes before using a spatula to remove them. My favorite cookie sheets: Commercial Half Sheet

PRINTABLE recipe: Recipe by Food Storage Moms

2. Pretzel Rolo Pecan Turtle Cookies

favorite cookie

Ingredients:

Small/mini tiny twist pretzels

Rolo chocolate caramel candy

Pecan halves

Instructions:

Preheat oven to 350 degrees. Place mini pretzels on cookie sheet. Place one Rolo chocolate caramel candy on each pretzel. Bake at 350 degrees for 3-5 minutes. Remove from the oven, the candy will be soft but not melted. Place a pecan half on each pretzel Rolo cookie. You decide how many you want to make by purchasing the pretzels, candy, and pecans you desire to serve.

PRINTABLE recipe: Recipe by Food Storage Moms

3. Buttermilk Drop Cookies

favorite cookie

Ingredients:

1 cup softened butter

2 cups sugar

2 eggs

1-1/2 cups buttermilk

2 teaspoons vanilla

4 cups flour

1 teaspoon baking soda

1 teaspoon salt

Cinnamon sugar mixture: 1/2 cup sugar and 2 teaspoons cinnamon (set aside this mixture)

Instructions:

Preheat oven to 400 degrees. Cream together butter and sugar. Add eggs, buttermilk, and vanilla. Add the dry ingredients. Grease a cookie sheet and drop by tablespoons onto the pan. Sprinkle with cinnamon-sugar mixture. Bake at 400 degrees for 8-10 minutes. (Soft and moist)

PRINTABLE recipe: Recipe by Food Storage Moms

4. Applesauce Cookies

favorite cookie

Ingredients and Instructions:

Cream:

1 cup brown sugar

1 cup white sugar

1 cup butter

3 eggs

Combine the following:

2 teaspoons baking soda in 2 cups applesauce

1-1/2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon cloves

4 cups flour

Combine the ingredients above and mix thoroughly.

Stir in the following:

1 cup nuts

2 cups raisins

Preheat oven to 400 degrees and grease cookie sheets or use parchment paper. Drop by tablespoons or use a cookie scoop. Bake at 400 degrees for 10-12 minutes.

PRINTABLE recipe: Recipe by Food Storage Moms

5. Erma’s Mound Bars

favorite cookie

Ingredients and Instructions:

Combine:

1 can of sweetened condensed milk

1 large package coconut shredded

1/2 cup chopped pecans (optional)

Crust:

1/2 cup melted butter

2 cups crushed graham cracker crumbs

1/4 cup sugar

Combine the butter, graham crackers and sugar and scoop into a greased 9 inch by 13-inch pan. Bake at 350 degrees for 10 minutes. Remove from oven and pour coconut mixture over crust. Return to the oven and bake another 15 minutes.

Frosting:

6 ounces chocolate chips

6 cups butterscotch chips

Melt together over hot water, spread over baked mixture. Let cool.

PRINTABLE recipe: Recipe by Food Storage Moms

Let me know if you have a favorite cookie recipe your family makes every year. Don’t you love the smell of cookies in the oven? Thanks again for being prepared for the unexpected. the nice thing about these cookie recipes, we have most of the ingredients in our pantry. May God bless this world.

The post 5 Of Our All-Time Favorite Cookie Recipes appeared first on Food Storage Moms.

The Best Christmas Ham Ever – Homemade Honey Baked Ham

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I always crave Honey Baked Ham around the holidays. I absolutely love that sweet flavor, soft texture, and that wonderful crunch of the honey baked glaze. It has been a long standing family tradition to have ham for Christmas dinner

The post The Best Christmas Ham Ever – Homemade Honey Baked Ham appeared first on Old World Garden Farms.

How To Make The Best Homemade Candy Ever

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Would you love to know how to make the best homemade candy ever? As a little girl, I can still remember pulling taffy, did you do that? We would have our hands coated with butter and start pulling the taffy until it was just perfect. I haven’t made taffy for years. It’s a fun thing to do with a large group of people or just your family for an entertaining evening. Today, these are some of my childhood candy recipes I have made for years.

I love going to church and neighborhood parties that have a table filled end to end with homemade candy. Of course, I love the famous See’s Candy, but there is something about handcrafted candy, especially if it has chocolate and nuts. Any kind of candy with nuts is yummy!!

Homemade Candy

Rocky Road Fudge

Ingredients:

12-ounces chocolate chips

1 cup softened butter

4 cups sugar

1-1/2 cups evaporated milk

20 large marshmallows

2 cups chopped nuts (I like pecans or almonds)

10-15 large marshmallows cup up and frozen

1 tablespoon vanilla

Instructions:

In a large bowl, cut the chocolate chips into the butter and set aside. Bring the sugar, milk and 20 marshmallows to a boil over medium heat. Boil for five minutes, stirring constantly. Pour this mixture over the butter and chocolate chips. Stir until thick. And nuts, vanilla, and frozen marshmallows. Pour into buttered 9 by 13-inch pan. Chill until firm. Cut into squares when chilled.

PRINTABLE recipe: Recipe by Food Storage Moms

2nd Rocky Road Fudge Recipe

Ingredients:

12-ounce package chocolate chips

1 can Eagle Brand Condensed Milk

2 tablespoons butter

2 cups dry roasted peanuts

10-1/2 ounces miniature marshmallows

Instructions:

In a heavy saucepan, over low heat, melt the chocolate chips with the sweetened condensed milk and butter, stirring constantly, remove from heat. In a large bowl, combine nuts, and marshmallows, fold in the chocolate mixture. Spread into buttered 9 by 13-inch pan. Chill two hours or until firm. Cut into squares.

PRINTABLE recipe: Recipe by Food Storage Moms

Easy Homemade Caramels

candy

Ingredients:

1 can Eagle Brand Sweetened Condensed Milk

1/2 cup butter

1 cup sugar

1 cup white/clear Karo syrup

Instructions:

Combine all ingredients above in a saucepan and cook over a medium heat, stirring constantly until the temperature reaches 242 degrees (or a firm ball stage).  A firm ball stage is achieved by dropping a little caramel into a cold cup of ice water.  If it’s ready it will make a firm ball. Add one cup of nuts, if desired.

Pour into a buttered 9 by 9-inch pan. Let it sit overnight on the counter. Cut into squares and wrap in waxed paper or place in tiny foil cups (similar to cupcake holders). Makes about 50-one inch pieces.

PRINTABLE recipe: Recipe by Food Storage Moms

Easy English Toffee

candy

Ingredients:

1 cup butter

1 cup sugar

5 tablespoons water

Instructions:

Cook in a large skillet, stirring constantly over medium heat until caramel color (medium brown). Add 1/2 cup sliced almonds or pecans. Then pour the mixture onto a buttered cookie sheet, spread quickly, sprinkle 1-2 cups chocolate chips on top. When slightly melted, spread the chocolate chips around, sprinkle with finely chopped walnuts on top. Break apart when cool.

PRINTABLE recipe: Recipe by Food Storage Moms

Are you making homemade candy this year? What is your favorite one you like to make? I love the holidays because it’s such a happy time of the year. I need to turn on some Chrismas music. Have you brought out the Christmas Carols, yet?

Truffles by Linda

My favorite things:

Thermometer

Saucepan

The post How To Make The Best Homemade Candy Ever appeared first on Food Storage Moms.

Gingerbread Cookie Recipe – For Cookies or Gingerbread House

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Before you run out of time this year you have to make this classic gingerbread cookie recipe. Best of all, it can also be used to make a gingerbread house. Gingerbread cookies are a must have this time of year. 

The post Gingerbread Cookie Recipe – For Cookies or Gingerbread House appeared first on Old World Garden Farms.

Easiest Christmas Cutout Cookie Recipe – No Chilling Required

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As we were organizing our Christmas Cookie Tray recipes on the website last week, we realized that we had not yet shared the Easiest Christmas Cutout Cookie Recipe that we make each and every year. We call it the Easiest

The post Easiest Christmas Cutout Cookie Recipe – No Chilling Required appeared first on Old World Garden Farms.

The Simple Life

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The Simple Life

The Simple Life

Thoughts and recipe contributed by Dakota

The stove crackles, the coffee pot gurgles. The herd of deer have been fed, the wild barn cats as well. Quiet time in the cabin, nestled in a grove of majestic cedars and snow frosted hills……Its chilly this morning. I sigh with gratitude and contentment for our simple life without excessive needs. To sit and ponder, to let the day unfold, unscheduled.

Continue reading The Simple Life at Prepper Broadcasting |Network.

Want To Know What to Do With That Leftover Turkey Meat?

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Do you have leftover turkey meat from Thanksgiving? I know I do! I decided to share a few of my family’s favorite recipes using some of that leftover turkey meat today. We typically have leftover turkey, mashed potatoes, turkey gravy, stuffing/dressing, and cranberry sauce. The black olives are the first to go along with the green bean casserole. I try to freeze a few small meals for Mark and me to eat later. I bought some of these containers to make life easier for me for freezing meals. They say lunch boxes, but they are a perfect size for individual meals. They are dishwasher, freezer, microwave and fridge SAFE. Yes, they are BPA and FDA approved. Easy Lunch Boxes

I make homemade rolls, so of course. We make sliced turkey, stuffing, and cranberry sauce sandwiches. If you don’t have my no-fail homemade roll recipe, here it is Homemade Rolls by Linda I love the store bought pretzel rolls from Costco as well. One of my recipes below used flour tortillas. Let’s get started.

How To Use Leftover Turkey Meat

1. Turkey Wraps

This is one of the easiest ones you can make. Grab some of your favorite tortillas, spread some mayo, I prefer cream cheese, add some sliced turkey, some cheese, thinly slices tomatoes, a little lettuce, and roll them up as tightly as possible and wrap in plastic wrap. Place them in the refrigerator and slice them for wrap bites, or cut the wraps in half.

leftover turkey

2. Turkey Soup

I do not boil the carcass. I love hearing people do that, but it doesn’t work for me. It’s too much trouble. I know, I know, the broth is fabulous. But, like I said, it doesn’t work for me. Mark pulls every piece of chicken off it and the carcass goes into a bag then it’s dropped in the garbage can.

I actually use my chicken noodle soup and substitute the turkey for the chicken. Here is the recipe:

Turkey Soup by Linda

leftover turkey meat

Ingredients:

  • 2 cans of turkey (12.5 ounces each) drained or substitute 2 cups of cooked turkey
  • 6 cups water
  • 1/4 cup Better Than Bouillon Chicken Base or substitute equal amounts of water with chicken broth
  • 3/4 cup freeze-dried onions or 1 fresh onion chopped into bite-size pieces
  • 3/4 cup dry dehydrated carrots or 1-1/2 cups diced fresh carrots
  • 3/4 cup dry freeze-dried celery or 1-1/2 cups diced fresh celery
  • 1 teaspoon dried parsley
  • 1 teaspoon dried sweet basil
  • 1 teaspoon pepper
  • salt to taste
  • 1 package Grandma’s frozen egg noodles (11-ounces) cooked and separated as directed or boil your pasta of choice (you can find these at your local grocery store frozen section)
  • 2 cans cream of chicken soup undiluted (optional)

Instructions:

Combine all ingredients in a slow cooker, BUT add the Grandma’s Noodle the last two hours or they will be mushy. Enjoy!

PRINTABLE recipe: Recipe by Food Storage Moms

3. Turkey Chinese Casserole

leftover turkey meat

Ingredients:

Melt butter and cook the following:

  • 2 tablespoons butter
  • 4 cups chopped cooked turkey
  • 1 cup chopped celery
  • 1/4 cup chopped onion

Combine, and add to the above mix and simmer:

  • 2 cups prepared rice
  • 2 cans cream of mushroom soup
  • 2 tablespoons soy sauce
  • 2/3 cup turkey broth

Add:

  • 1 small can chow mein noodles
  • 2/3 cups cashew nuts

Combine all the ingredients and place in a greased dish and bake at 350 degrees until heated through.

PRINTABLE recipe: Recipe by Food Storage Moms

I hope you had a wonderful holiday with family and friends. Thanks again for being prepared for the unexpected. May God bless this world.

My favorite things:

Soup Pot

Casserole Pan

Lodge 6-quart Dutch Oven

 

The post Want To Know What to Do With That Leftover Turkey Meat? appeared first on Food Storage Moms.

How to Make Bannock Bread

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As my wife will verify, I do a lot of things in the kitchen, but baking is not normally one of them. Well yesterday, I felt like baking some fresh bread so I decided to make some bannock. Learning how to make bannock has been on my list of things to learn for a while.

How to Make Bannock Bread

Bannock seems to have originated in Scotland, but it became very popular in the wilds of Canada and the American West. It is easy to make and does not even require a pan to cook it. Kids would enjoy learning how to make Bannock bread, as it can be cooked directly on the hot coals.

I cheated a bit and made mine in the kitchen on the stove.  It is an easy way to have hot fresh bread in under thirty minutes. You’ll need the following ingredients.

  • 2 cups of flour (white or wheat) I used one of each.
  • 1 tablespoon of baking powder, I used one without aluminum in it.
  • 1-2 teaspoons of sugar
  • 2 pinches of salt
  • Enough water to mix into stiff dough.
how to make bannock bread

The uncooked patty in the pan

Throw the ingredients into a bowl and mix; you want the dough stiff enough to stick together. The dough was formed into a large patty between 1 and 2 inches thick.  I then threw it in a cast iron frying pan that I had heated some oil in. The dough cooked on one side until I could flip it like a pancake. The backside was then cooked until I could stick a fork in it and it came out clean.  The bread was hot, fresh and delicious.

The bannock may have a few burned spots on the exterior by the time it is cooked, but it will be good on the interior. Now the same recipe can be used outdoors without a pan. Just lay your bread patty directly on the hot coals. When the bottom is done, flip it. When the bread is finished brush the ashes off and enjoy.

how to make bannock bread

The finished bannock ready to come out of pan.

You can make variations of this bread by adding raisins or other dried fruits. Bannock bread cooks fast and requires less fuel than other forms. The pioneers knew how to cook Bannock bread and now you do, too! Enjoy!

Howard

The post How to Make Bannock Bread appeared first on Preparedness Advice.

[VIDEO] How To Make Fire Cider

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I make this Fire Cider (know in some circles as “Four Thieves Tonic”) each year just as the holiday season gets going. It needs about a month to set, and is ready by January when my immune system could use a good nudge.

Even though I don’t really like spicy stuff that much, I really do like this one.

There are numerous versions of Fire Cider circulating out there. Some are made to be used only externally—e.g., on the skin to ward against bacteria—while others are made out of essential oils. Since making essential oils is a trail I am not wanting to go on right now, I prefer this recipe, which is ingested.

Here are the ingredients I used, and a list of other possible ones you might want to add. Of course, be careful if you have any kind of allergies to any of these . . . .

  • Garlic
  • Hot Peppers
  • Juniper Berries
  • Rosemary
  • Ginger
  • Horseradish Root

And here is a “possibles” list.

  • Mint
  • Coriander
  • Cloves
  • Black Pepper

Please let me know in the comments section below if you have a favorite recipe for “Fire Cider.” Do you use any ingredients that I’ve neglected to mention here? I’d love to hear about them . . . . And do let me know if you try it this winter!

(This article was originally published in December 2013, but I decided it was time to revisit the recipe! Enjoy! I’m about to start a new batch myself . . . .)

taking-garlic-as-medicine-500x262

The post [VIDEO] How To Make Fire Cider appeared first on The Grow Network.

A Great New Twist On Cranberry Relish For Thanksgiving – Recipe Included

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This year how about trying a new twist on your Thanksgiving Cranberry Relish? Whether you call it cranberry sauce or cranberry gel, this year why not try something different and make Pineapple Cranberry Relish to accompany your turkey? Now there

The post A Great New Twist On Cranberry Relish For Thanksgiving – Recipe Included appeared first on Old World Garden Farms.

Rabbit Cooking! A Recipe from 1747

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A recipe for “Jugged Hare” right out of The Art of Cookery by Hannah Glass

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The post Rabbit Cooking! A Recipe from 1747 appeared first on WWW.AROUNDTHECABIN.COM.

Just in time for the holidays: Homemade 100% Whole Wheat Dinner Rolls

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whole wheat dinner rolls recipeTall, fluffy and light- not usually words you associate with whole wheat right? Well, these rolls are all of those things and more! They are made with 100% whole wheat, get a little sweetness from honey and richness from eggs and milk. All in all, the perfect roll.

To start making these, I milled some white wheat berries in my grain mill and creamed some milk. Such a hard life I live with all of this good food around me! I looked the recipe over and although it originally called for being made in a stand mixer, I decided to try it out in my bread machine. Success!! My Kitchen Aid is on the fritz so being able to make these in the bread machine was an especially good thing.

I found the recipe on An Oregon Cottage and it’s a keeper. I can’t wait to serve these up with our tomato soup tonight! My family loves them and I am confident that you family will too.

100% Whole Wheat Dinner Rolls

  • 2 Tablespoons yeast
  • 1/2 cup warm water
  • 1/2 cup butter, softened
  • 1/4 cup honey
  • 3 eggs
  • 1 cup milk or buttermilk
  • 4 1/2 to 5 cups whole wheat flour* (hard white wheat or hard red wheat both work great)
  • 1 1/2 teaspoon salt
In the bowl of your bread machine, add the water, yeast and honey. Let it bubble up and get foamy. Add in the milk, eggs and butter. Put the 4 1/2 cups of flour and salt on top of that and turn it onto the “dough” setting.
DSC_0002Keep an eye on the dough while it mixes, this will be a softer dough. You should be able to touch it and not have it stick to your finger, but feel tacky. Add in a little more flour if your dough it too soft and just a sticky blob. It will form a ball when it’s just right.
Let the bread machine do the work of mixing and raising.
Grease a 9×13 inch pan and lightly dust your counter with flour. Plop the dough onto the floured counter and pat it out into a rectangle. Cut the dough into 24 even pieces and shape into a ball. I like to place the dough on the counter, cup my hand over the top and roll it in small, quick circles until it makes a smooth ball.
Place the roll into the pan 4 across and 6 down until you have a pan filled with rolls. Cover with a towel and let raise for 1 hour. Heat the oven to 350 degrees and bake the rolls for 20-25 minutes, or until nicely golden and make a hollow sound when tapped. Remove from the oven and butter those tops! Let cool and enjoy.
*If you enjoy grinding your own wheat, the Wondermill Junior is the recommended manual grain mill by Survival Mom. Once you get to know wheat, it really is easy to grind fresh flour every time you bake.
This recipe comes courtesy of Charley Cooke. She posts delicious recipes on her blog, Cooke’s Frontier.

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10 Pumpkin Recipes That Are Easy To Make

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I have 10 pumpkin recipes that are easy to make all in one post today. I can hardly wait until I finish making some pumpkin cookies today. Mental note, the butter has been softening for three days now on the kitchen counter, I need to make those cookies today! Do you love the smell of pumpkin baking in the oven as much as I do? This is going to a really good day and week for that matter, who loves pumpkin cookies as much as I do? My recipe makes like a million, just kidding but I have family coming for Thanksgiving and they will be gone before they go back home. My favorite cake pan

I love when I get a new recipe from someone because sometimes I just make the same ones over and over but that’s how I roll. I will confess right here, I love the pumpkin pies made at Costco. Yep, I sure do!

10 Pumpkin Recipes

1. Pumpkin Banana Chocolate Chip Muffins

Ingredients:

4 eggs

2/3 cup butter softened

1 teaspoon vanilla

1-1/2 cups sugar

3-1/2 cups whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

3 teaspoons cinnamon

1/2 teaspoon salt

1 (15-ounces) can pureed pumpkin

3 bananas-overripe and mashed

12-ounces chocolate chips (optional)

Instructions:

Preheat the oven to 350 degrees. This recipe can make 2 large loaves or three dozen muffins. Cream all the wet ingredients and add the dry ingredients. Do not over mix or the bread or muffins will be tough. Stir in the chocolate chips. Grease the muffin tins or bread pans. Bake the bread for about 50-60 minutes. I baked the muffins for 25-30 minutes until a toothpick came out clean. Frost if desired with cream cheese frosting. My favorite muffin pan 

PRINTABLE recipe: Recipe by Food Storage Moms

2. Easy To Make Pumpkin Soup

Ingredients:

2 tablespoons olive oil

2 tablespoons freeze dried onion, not reconstituted, or 1 whole onion peeled and chopped

1-inch chunk of ginger, peeled and chopped

3 cloves of garlic chopped or equal amount of garlic powder (I used garlic powder, one tablespoon)

2-15-ounce cans of pumpkin puree  (*not pumpkin pie mix)

4 cups chicken broth

1/4 teaspoon cinnamon

Freshly grated nutmeg, to taste

1-1/2 cups whole milk, cream or half and half

Salt and pepper, to taste

1/4 cup sugar-optional

Instructions:

In a medium-size saucepan sauté the onion, ginger, and garlic in the olive oil until tender. Add the pumpkin puree, chicken broth, cinnamon, sugar and freshly grated nutmeg. You can use regular nutmeg to substitute the freshly grated nutmeg. Simmer all the ingredients for about 15-20 minutes. Gradually add the milk the last 5 minutes of cooking. Add salt and pepper to taste.

PRINTABLE recipes: Recipe by Food Storage Moms

3. Pumpkin-Zucchini-Carrot Cookies

Ingredients:

3 cups sugar

3 eggs

1-1/4 Cups butter (softened)

29-Ounce can of 100% pure pumpkin (*not pumpkin pie mix)

1 cup raw grated carrots

1 cup raw grated zucchini

6 cups white flour or freshly ground hard white wheat

3 teaspoons baking soda

1/4 teaspoon cream of tartar

3 teaspoons cinnamon

1 teaspoon nutmeg

Instructions:

Cream the sugar, eggs, and butter and then add the canned pumpkin, carrots and zucchini until blended. Start adding the remaining ingredients and thoroughly mix. Then drop teaspoonful size scoops onto a greased cookie sheet. Bake @ 400 degrees for 10-12 minutes.

Printable recipe: Recipe by Food Storage Moms

4. Pumpkin Bread or Muffins

Ingredients:

4 eggs

2/3 cup butter softened

1 teaspoon vanilla

1-1/2 cups sugar

3-1/2 cups whole wheat flour or white bread flour

2 teaspoons baking powder

1/2 teaspoon baking soda

3 teaspoons cinnamon

1/2 teaspoon salt

1 (15-ounce) can pumpkin puree (*not the pumpkin pie mix)

3 bananas-overripe and mashed

12 ounces chocolate chips

Instructions:

Preheat the oven to 350 degrees. This recipe can make 2 large loaves or three dozen muffins. Cream all the wet ingredients and then slowly add the dry ingredients. Please do not over-mix or the bread or muffins will be tough. Stir in the chocolate chips. Grease the muffin tins or bread pans. Bake the bread for about 50-60 minutes. Bake the muffins for 25-30 minutes or until a toothpick comes out clean.

Printable recipe: Recipe by Food Storage Moms

5. Pumpkin Chocolate Chip Cookies

Ingredients:

3 cups sugar

3 eggs

1-1/4 cups butter (softened)

29-ounce can of 100% pure pumpkin (*not pumpkin pie mix)

6 cups white bread flour or freshly ground hard white wheat

3 teaspoons baking soda

1/4 teaspoon cream of tartar

3 teaspoons cinnamon

1 teaspoon nutmeg

1-12-ounce package chocolate chips (I like the dark mini chips)

Instructions:

Cream the sugar, eggs, butter and the canned pumpkin until blended. Start adding the remaining ingredients, except the chocolate chips, to the creamed mixture above. When totally blended slowly add the chocolate chips. Drop teaspoonful size scoops onto a greased cookie sheet. Bake @ 400 degrees for 10-12 minutes.

Printable recipe: Recipe by Food Storage Moms

6. Lynda Meyer’s Whole Wheat Pumpkin Bread

She bakes her pumpkin bread in the cans, it’s so awesome, I love using these to bake this recipe!

10 Pumpkin Recipes

Ingredients:

3-1/2 cups whole wheat flour (I prefer hard white, freshly ground) or you can use white bread flour

3 cups white sugar

¼ teaspoon baking powder

2 teaspoons baking soda

1/2 teaspoon sea salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ginger

1 cup chopped nuts, optional

2 cups heaping pumpkin puree **not the pumpkin pie

4 eggs

1 cup olive oil

2/3 cup water

Instructions:

Preheat the oven to 350 degrees. Mix all the ingredients in a large mixing bowl and pour the batter into greased pans. You can use the pumpkin pie cans (29-ounces) or smaller loaf pans. Carefully drop the pans with the batter on the counter to remove any air bubbles. Bake the pumpkin size cans for 50-60 minutes. The smaller tins about 23-30 minutes. Use a toothpick method to see if the bread is done. If the toothpick comes out clean then the bread is done.

PRINTABLE recipe: Recipe by Food Storage Moms

7. Pumpkin Pie Creamy Dessert Squares

Ingredients:

1 yellow cake mix (set aside one cup of the cake mix)

1/2 cup softened butter

1 egg

Combine these three ingredients and press down into a greased 9 by 13-inch pan.

Filling:

2 cups pumpkin puree

3/4 cup brown sugar

1 tsp. pumpkin pie spice

1/4 teaspoon salt

2 eggs

3/4 cup milk

1 teaspoon vanilla

Combine these ingredients and spread over the cake mix in the pan.

Topping:

1 cup reserved cake mix

1 teaspoon cinnamon

1/4 cup butter

Use a fork to make the topping mixture above.

Sprinkle this on top of the filling you just spread on the cake layer.

Bake at 350 degrees for 60 minutes. Serve with whipping cream.

Printable recipe: Recipe by Food Storage Moms

8. Make Ahead Pumpkin Cake

It always tastes better a couple days later, it’s so moist and yummy!

Ingredients:

1 cup vegetable oil

2/3 cup water

2 cups pumpkin puree

4 eggs

3-1/2 cups white bread flour

3 cups sugar

1 teaspoon nutmeg

1 teaspoon cinnamon

1-1/2 teaspoon salt

2 teaspoons baking soda

1/2 cups raisins

1 cups (optional)

Instructions:

Combine, oil, water and pumpkin, and eggs. Combine the remaining ingredients together and add to pumpkin mixture. Thoroughly mix together. Bake at 350 degrees for 60 minutes.

Cream Cheese Frosting

Ingredients:

1/2 cup butter softened

1-eight-ounce cream cheese (softened)

3 to 3-1/2 cups powdered sugar

1-2 teaspoons vanilla

Instructions:

Cream the butter with the cream cheese and slowly add the powdered sugar to the thickness you desire. Add the vanilla until blended.

Printable recipe: Recipe by Food Storage Moms

9. Pumpkin Pie Recipe

This recipe is off Libby’s 100% Pure Pumpkin, my mother used to make her own pumpkin puree, I’m too lazy.

Ingredients:

1-1/2 cups sugar

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon cloves

4 large eggs

1 can (29-ounces) Libby’s 100% Pure Pumpkin

2 cans (12 ounces each) Evaporated milk

2 unbaked 9-inch (4 cup volume) deep-dish pie shells

Instructions:

Preheat oven to 425 degrees. Combine the ingredients in a mixing bowl except for the pie crusts. I just dump everything together. Slowly pour half the mixture into each pie shell. Bake at 450 degrees for 15 minutes and reduce the temperature to 350 degrees and continue baking for another 40-50 minutes or until knife inserted in the middle of the pie comes out clean. Cool on racks for two hours. Serve immediately or refrigerate. Serve with whipping cream.

Printable recipe: Recipe by Food Storage Moms

10. Pumpkin Dog Treats by Nancy

10 Pumpkin Recipes

This recipe was posted on my blog back in 2012, but it looks like her website is no longer up and running.

2 ½ cups whole wheat flour

2 eggs

½ cup pureed pumpkin

2 Tbsp peanut butter

½ tsp salt

½ tsp ground cinnamon

Preheat oven to 350 degrees.

Whisk together the flour, eggs, pumpkin, peanut butter, salt and cinnamon in a bowl.

Add water as needed to help make the dough workable, but the dough should be dry and stiff.

Roll the dough until it is ½ inch thick. Cut into ½ inch pieces. I used my special cookie cutters!

Bake in a preheated oven until hard, about 40 minutes. They smell amazingly good as they are baking!

Store in an airtight container.

Printable recipe: Recipe via Food Storage Moms

Happy Thanksgiving my friends have a great week, thanks again for being prepared for the unexpected. I hope you enjoy making some of my 10 pumpkin recipes. May God bless this world.

 

The post 10 Pumpkin Recipes That Are Easy To Make appeared first on Food Storage Moms.