Homemade Zuppa Soup Recipe – Copycat Olive Garden Version

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Zuppa soup is one of the most craved soups in our household.  Although its formal name is Zuppa Toscana soup at the Olive Garden restaurant, in our house, we shortened it to plain old Zuppa soup.   In an effort to replicate

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A Complete Guide to Bone Broth

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What Is Bone Broth?

Have you heard of bone broth? Maybe you’ve heard it mentioned, or you have friends who gush over how much they love it, but you aren’t quite sure what it is why it is so highly praised by many.

Bone broth is a liquid obtained from simmering bones from chicken, turkey, pork or beef in water.

Honestly, that’s it. What everyone calls bone broth today is what Grandma called ‘soup bones’ and Mom called ‘broth’ – it comes from long, slow simmering of bones in water. The biggest difference between bone broth and regular stock is that bone broth is cooked a lot longer. The end result is a tasty liquid that’s delicious on its own, but also makes a wonderful and nutritious base for soups and stews.

Nutrition is one of the main reasons people make and consume bone broth regularly. Of course it’s also very tasty, but more on that in a minute. When you boil bones for a long period of time, you leach all sorts of nutrients, minerals and other things that are good for you like glucosamine and collagen.

It’s also good for your immune system. Remember Mom or Grandma making a big pot of chicken soup anytime someone would get sick? The same principal is at work here. Think of bone broth as a more concentrated version of Grandma’s healing soup. The broth may even help you sleep better at night. Sip a cup of the tasty liquid before bed. It’ll work better than the hot milk your mom used to bring you.

To make bone broth you take bones like those from that leftover chicken or turkey carcass that’s still sitting in your fridge from last night. Cover it with plenty of water and simmer for several hours. How long you cook your broth is up to you. Twelve hours gives you a very decent broth, but cooking it even longer makes it even more nutritious. If you’re using the bones from a roasted chicken, consider tossing them in a large slow cooker and making your broth right in there. They can safely bubble away as you go about your day. A pressure cooker makes incredible bone broth and cuts the time down considerably.

You can drink the finished hot broth as is, season it up with your favorite herbs and spices, or use it to make a pot of soup or stew. The cooled broth can be stored in the fridge for about 4 days or in the freezer for up to a year.

The next time you pick up a rotisserie chicken from the grocery store or roast that Thanksgiving turkey, don’t toss out the bones when you’re done. Use them to make a batch of delicious bone broth. Once you try it, you’ll be surprised just how easy it is to make and how truly wonderful it is.

Why Make Bone Broth?

Okay, it’s fine for me to tell you that bone broth is good for you, but what exactly do I mean by that?

It’s Tasty

My mother’s excited that I featured her freshly made bone broth. Thanks, Mom!

Let’s start with the obvious – homemade bone broth tastes really good. If you haven’t tried making any of these, do yourself a favor and get on it. Bone broth has a deep rich flavor that you just won’t get out of a cartoon of chicken stock.

Drink the broth on its own, or use it as the base for soups, stews and sauces. You can use bone broth in any recipe that calls for broth or stock. Or try simmering your rice or vegetables in the broth for added flavor and nutrition. Rice that has been cooked in dark, nutritious bone broth rarely requires any other seasoning.

After you taste your homemade broth, and then try cooking with that insipid colourless stuff from the grocery store, you’ll be convinced.

It’s Frugal

Bone broth is made from water and the bones you’d toss in the green bin (or garbage if you don’t have compostable pickup). It doesn’t get a lot more frugal than cooking … let’s face it … garbage! For no more than the cost of a little power to simmer the bones, you have something that’s even tastier than high-end stock you buy at the store. Mom says the old folks just called this ‘soup bones’ – and it simmered forever on the back of the wood cookstove.

If you’re buying quality chicken, turkey or beef, you can make the most of every dollar you spend by using every little bit including the bones. Then take it even further by making soups and stews with the broth. It’s a great way to make even little bits of meat and veggies go a long way.

It’s Good For You

Let’s not forget about the health benefits of bone broth. There’s a reason Grandma would put on a pot of homemade chicken soup when someone got sick. Bone broth is full of minerals including magnesium and calcium. The fat content in the broth helps our bodies absorb the various minerals. It’s also full of collagen and gelatin which are good for your skin, hair and joints. Add to that the immunity boosting properties of a good cup of broth and it’s no wonder this has been praised for centuries.

There you have it. Bone broth is one of the tastiest and inexpensive health foods that you can make right in your own kitchen. Grab that chicken carcass leftover from last night’s dinner from the fridge, get out your large stock pot and get cooking.

How To Make Broth

Bone broth gets better the longer you simmer the bones in the water. Good bone broth has cooked for at least 12 hours. Great bone broth takes a good 48 to 72 hours. There are a few different ways to make it. We’ll go over them in more detail, but the general idea is to either use a stock pot on the stove, put your slow cooker to work, or make something called perpetual broth where you continually cook and use the broth.

The method you use is a matter of preference. If you are going to be around, use the stove top method. If you work outside the home or want to keep the broth going overnight, a crockpot will be a better choice. And if you have a pressure cooker, that’s probably the fastest, most energy-efficient method. Pick what works for you and start making some of this delicious broth.

Pressure Cooking

You can also use your pressure canner to preserve your broth for later!

There are two ways to pressure cook, and I have done both. I have a 23 Quart Presto Pressure Canner/Cooker (despite several years of insisting that I’m getting rid of it, I haven’t yet!) and an 8 Quart Gourmia Electric Pressure Cooker.

On the stovetop, simply bring your big canning pot full of bones and water to pressure and then lower the heat so that it cooks at 10 PSI (adjust if you are at a higher altitude) for an hour. Let the pressure decrease naturally until the safety lock opens, and then carefully open the lid.

My electric pressure cooker has a Soup option that runs for 25 minutes. I actually run it through that twice in order to get intensely rich and flavourful broth.

Stock Pot Broth

This is the traditional way of making broth and when I made it on my wood cook stove, this is the method I used. I use my 21 gallon pressure canner pot – it has a good solid lid and is heavy enough to handle hours and hours of slow cooking. You can make a large batch of bone broth and use even the largest batch of bones or the Thanksgiving turkey carcass.

The easiest way to make your first batch of bone broth is to start with a cooked chicken. Roast it yourself or head to your local grocery store and pick up a rotisserie chicken. (Home cooked is best, but those pre-cooked chickens are definitely convenient!)

Pull the cooked meat of the chicken and serve it for dinner. Store any leftover meat in the fridge to use later on to make chicken and noodle or chicken and rice soup with the bone broth you’re about to make.

Put everything that’s left – all the bones and any remaining bits and pieces of meat – into a large pot that has a lid.  I include the skin, too, because it has nutritional value that is better off in my broth.

Fill it with plenty of cold water. The more water you add, the more broth you’ll get in the end.  Don’t fill it all the way to the top or you risk the liquid bubbling over.

Next, add a good splash of apple cider vinegar to the pot.  If you don’t have the vinegar in your pantry don’t fret it. You can add a splash of red wine or white vinegar if you have that, and even some fresh lemon juice works. The acid in the vinegar helps get all the minerals out of the bones and into the broth. But again, don’t worry if you don’t have it. Your broth will be just as tasty and almost as good for you without it.

Cover the pot with the lid and crank up the heat until everything comes to a full boil. Reduce the heat to a simmer. Cook your bone broth for a minimum of 12 hours. Letting it simmer even longer – up to 72 hours – would be perfect, but you don’t want it on the stove while you’re out of the house or sleeping. Of course you can use your slow cooker for that long, but what if you don’t have one?

Start the broth in the morning on a day when you know you’ll be home, using a heavy pot that has a very tight lid. I use my heavy duty pressure canner since it seals tight. Simmer it all day until you’re ready to go to bed, and then turn up the heat just long enough to bring it to a boil. Turn off the burner for the night, and make sure the lid is on tightly, but keep the broth sitting on the stove. Do not remove the lid. In the morning, as soon as you wake up bring the liquid back to a boil without taking off the lid. After it has become bubbly hot again, lower the heat and continue simmering.

This is actually, in my experience, safer than trying to cool down that big pot of broth quickly enough and then bringing it back to boiling.  The trick is to bring it to a boil briefly in the evening and then again in the morning, both times with the lid on.

The broth will be tasty after a few hours of simmering but will get better with time. After it has cooked for 12 hours you can start to use it. Just replace the liquid you’re taking out with more water to keep stretching the broth.

Strain some of the finished bone broth into a smaller pot, add the shredded chicken along with some rice or noodles and leftover veggies to make some soup. Or just drink the broth. It’s delicious.

Strain the liquid and store it in the fridge for 3 to 4 Days. You can also freeze the broth for up to a year.

Crock Pot Broth

If you don’t want to “baby-sit” your broth all day or continue to simmer it for 24 to 72 hours straight, and you don’t have a pressure cooker, put your slow cooker to work. This works particularly well for a chicken carcass or any small batch of bones. (Why don’t you have a pressure cooker or canner?)

Put the bones in the crockpot and cover them with plenty of water. Again, adding a splash of apple cider vinegar will help get the most nutrients and minerals from the bones. Cover and cook on low as long as desired.

Strain out the liquid and if you’d like, start another bath with the same bones, since you’re using a lot less water than if you were using a stock pot. You can get up to 3 batches of bone broth out of each batch of bones.

Perpetual Broth

Last but not least there’s something called perpetual bone broth. The basic idea is that you have a pot of broth simmering at all times. You dip out what you need to drink or cook with, add more water and bones as needed and keep it going. You can do this on the back of the stove, turning it off at night, but unless you have a wood stove it may be safer and more efficient to make your perpetual broth in the slow cooker.

This is a good idea if you’re sick and are trying to get a constant supply of hot broth to sip on without a lot of work. Put your chicken bones in the slow cooker along with any herbs or seasonings you like, cover with water and cook for 12 hours. Then start dipping out a cup or two of broth at a time, refilling it with water each time.  Use the broth for 3 to 6 days, then remove everything from the slow cooker, clean it and start over.

What Bones Can Be Used?

Bone broth can be made from just about any type of bone, but for best result, make sure you include some larger bones containing marrow and some knuckles and/or feet (chicken) to get plenty of collagen. Let’s look at some of the different types of bones you can use and where to find them.

Chicken Bones

Here’s something easy. Chicken bones are the perfect “gateway” bones to make your first batch of bone broth. Go buy a nice organic chicken. Roast it and enjoy the meat for dinner. Toss everything else into a large stock pot, cover with water and simmer at least 12 hours.  It’s a great way to make sure you’re using up every little bit of the bird and you and up with some tasty broth.

If you have a farmer in your area that raises chickens for meat or eggs, ask what they do with the bones. You may just find a source of chicken bones free of charge. You can make broth from raw bones, but the flavor will be better if you roast them in the oven first.

Turkey Bones

Turkey works just as well as chicken. You may just want a larger pot. Before you toss that turkey carcass leftover from Thanksgiving or Christmas dinner, make a big batch of broth. Bone broth freezes really well. Make a big batch and run the broth through a strainer. Store it in containers and freeze until you’re ready to use it.

Bones can be boiled several times to make more batches of broth. Make one batch to freeze and then another one to use right away. Use less water the second time around to still get a flavorful broth.

Beef and Pork Bones

Both beef and pork bones make for some amazing broth. They are a little bit harder to find though. Talk to the butcher at your local grocery store and ask him to save the bones for you. Sometimes you can even find inexpensive soup bones in the meat department.

Your local farmers market is another great place to source your bones. Talk to the farmers. Even if they don’t raise beef or pork themselves, they can get you in touch with someone who does.

Roast your bones before you make the broth for best results. Just spread them out on a baking dish and bake at 450 F for 20 to 25 minutes. Allow them to cool until they are comfortable and safe to handle. Put the bones in a large stock pot, add plenty of water and boil for at least 12 hours. Use a combination of marrow bones and knuckle bones to get the best broth with the most health benefits.

Bison and Wild Game Bones

If you’re lucky enough to have a hunter in the family, ask him to save the bones for you. Or call up your local game processing business and ask about buying bones from deer. You treat them just like pork or beef bones.

The same goes for bison bones. If you have a bison farm in the area, it is worth making a call. While you’re there, pick up some ground bison too for some of the tastiest burgers you’ve ever had.

How To Use It In Cooking

You’ve made a big batch of broth and end up with more than you can possibly drink before it goes bad. Freeze what you can’t use right away and thaw it down the road to use in your everyday cooking.  Store your broth in glass jars or plastic containers and store them in the fridge or freezer. Thaw them as you need a big batch to make a pot of soup.

Another option is to freeze the finished broth in ice cube trays. Once they are frozen solid, you can transfer them to a freezer bag. Pop some of the frozen broth cubes into the pan / pot whenever you’re cooking veggies for a little extra boost of flavor and nutrition.

Aside from drinking fresh broth by the cup, you can use it anywhere you would use chicken broth or vegetable stock. The obvious first choice is of course as a base for soups and stews. The bone broth will add a lot of extra flavor and nutrition to all your favorite soups. Instead of adding water, or water along with a couple of bouillon cubes, use your bone broth. The broth gives all your soups and stews that yummy homemade flavor. Even something you throw together quickly will taste like you’ve cooked it for hours on the back of the stove.

But don’t just stop there. Try boiling your rice in beef broth instead of plain water for a tasty side dish. Not only will it taste much better, you’re also adding a lot of extra nutrition. You can do the same with pasta. Boil your noodles in the broth, then serve the broth in bowls before the meal.

Speaking of meals, we like to enjoy a cup of bone broth at meal time. In addition to adding lot of minerals and other good nutrients, it fills us up faster and keeps us from over eating.

If you’re making mashed potatoes, add a couple of splashes of broth to thin them out as needed. Much tastier than using water and better for you than adding more milk. Or go all out and make a batch of potato soup instead of mashed potatoes.

If you’re cooking a big pot of dry beans, replace some of the water with bone broth. You’ll get a lot of great flavor without having to add a ham bone or bacon. Give it a try the next time you put on a pot of pinto beans.

Storing and Freezing Broth

Do you remember that first little batch of bone broth you made? Chances are that it was gone before it had time to cool all the way down. Since then you’ve invested in a much larger stock pot and you’re buying soup and knuckle bones by the pounds. The end result is a lot more broth then you can use up right away. Making big batches is a lot easier and more efficient. Now let’s find out how to store everything you can’t use up right away.

Storing Bone Broth In The Fridge

Allow your bone broth to cool completely after you’ve finished boiling it. Anything you haven’t used up by this point should be strained into clean jars and stored in the fridge for up to a week.

You can use the broth straight from the fridge in your favorite soups or stews. If you want a cup to drink, pour some in a small pot and warm over the stove. Add a few herbs and spices to taste. This will come in particularly handy after the broth has set for a few day and doesn’t taste quite as good as the first day.

Freezing Bone Broth For Long Term Storage

If you have more broth than you can use over the course of a few days, it’s probably a good idea to go ahead and freeze the majority of it. Once your pot of broth and bones has cooled enough to be safe to handle, strain the liquid into a large bowl or pitcher.

Depending on how you plan to use the broth later on, you can either freeze it in glass jars or plastic containers, or pour it into ice cube trays for smaller portions of broths that you can add to veggies as you cook them, think out mashed potatoes etc. Or use a combination of both.

Get your freezer containers ready and stir up your broth to make sure all the nutrients are equally distributed. Pour the broth in the freezer containers and allow them to stay on the counter until they have cooled down to room temperature.

Label your containers with the contents and today’s date and move them to the freezer. When using ice cube trays, set them in the freezer for a few hours or until the broth is frozen solid, then pop them out and transfer them to a freezer bag. Label the bag and put it back in the freezer. You can grab individual bone broth cubes as you need them.

Stock vs. Bone Broth vs. Vegetable Broth

It can get a little confusing and many of the terms are used interchangeably. Let’s break down what they mean and how each type of liquid is prepared. Before we dive in, please be aware that there is no standard as to what is called stock and what’s called broth. A recipe may call for stock or you may buy chicken broth at the store. In those instances think of the terms interchangeably. In other words, if a recipe calls for stock and all you can find is broth, go with it. Don’t stop making a recipe because it calls for one of them and you have the other. If you’re making it at home from scratch on the other hand, you can make true stock or broth.

Next, let’s get vegetables out of the way.

When it comes to vegetable broth and stock, they truly are the same thing. You’ll see in a moment that the difference between stock and broth has to do with meat and bones. Since neither are found in vegetable broth or stock, they are the same thing. To make vegetable broth, you simmer things like onion, garlic, carrots, celery, broccoli etc. in a large pot of water. You can even add potatoes or sweet potatoes for extra body. Use whatever you have on hand. Even scraps will work. Boil them in water for an hour or until your broth has a good flavor. Strain and store.

Now let’s get to the meat and bones. We’re talking stock, broth and bone broth here. They can be made from chicken, turkey, beef, pork, etc. You can mix and match but most of us will focus on one type of meat at a time to make chicken stock or beef broth for example.

Broth is usually a lighter liquid. To make it you simmer bits of meat and sometimes bone along with some vegetables and herbs in water. Broth is only cooked for an hour or so and the finished liquid will remain liquid when cooled.

Stock on the other hand includes a lot more bone and cooks for at least a few hours. When I make it, I like to include a mixture of cooked meaty bones and raw bones. Meat and vegetables, herbs etc. are often included as well for more flavor. The longer cooking time allows things like cartilage and fat to dissolve into the broth.  The end result is a liquid with a lot more flavor and body. It also tends to firm up (at least part of it) when cooled. Broth is a lighter liquid while stock has more body and more nutrients.

Bone broth is actually more of a specialty stock. As you’re reading this, if it’s familiar from childhood, you might have had a super frugal mom like mine. Bone broth is the only kind of stock I knew!  It is made mainly from bones without much meat left on them and vegetables are optional. Good bone broth has cooked for at least 24 hours. Adding some apple cider vinegar helps dissolve the cartilage and bring out the nutrition from the marrow. In fact, when I make beef bone broth, I try to crack the big bones to get all of the nutritious marrow into my broth.

Adding Variety to Your Broth With Veggies and Spices

Once you’ve made a few batches of plain bone broth it’s time to spice things up and add a little variety. The beauty of making your own homemade broth is that you can add just about anything to it. It’s your broth and you can fix it how you want it.

There are two ways to do this. You can add some veggies, aromatics and spices during the cooking process, or you can spice things up once the broth is finished.

Adding some spices and seasonings after the fact is a great way to change up the flavor of individual bowls of broth. It also helps your bone broth flavor after it has sat in the fridge for a few days. Bone broth will always be its tastiest right after it’s cooked. But it’s easy to doctor things up with a little garlic salt, some pepper and anything else you like in your spice cabinet.

Keeping things basic when you make a big batch of broth makes it easy to use the broth later. You can boil your rice in it, add it to your favorite stew or drop a little (just a little!) in your green smoothie. With relatively neutral flavor of pure bone broth, you will get good results no matter what you make.

And as mentioned before you can season it to your liking after the broth is done. Here are a couple of herbs, spices and the likes you may want to add to your broth:

  • Salt and Pepper
  • Garlic Salt
  • Onion Powder
  • Green Onion
  • Fresh or Dried Herbs :
    • Parsley
    • Basil
    • Oregano
    • Rosemary
    • Sage
    • Chive
    • Thyme
  • Spices:
    • Cayenne
    • Turmeric
    • Curry
    • Cumin
  • Soy Sauce
  • Hot Sauce

Of course this isn’t an all-inclusive list. If it sounds tasty, try adding it to your broth for added flavor.

The other option is of course to add herbs, spices, veggies and aromatics to add during the cooking process – just remember that that can limit how you use it later.  When you start your bone broth, look through the fridge for veggie scraps. Onions, carrots, celery, garlic and leek are all great options. Add them to the broth as it starts to boil. Even peels and scraps will work since you’ll be straining the broth. Just make sure they are clean before you toss them in the pot.

Dried herbs and spices can also be added in the beginning. When it comes to fresh herbs though, I wait until the end of the cooking process. Most fresh herbs are fairly delicate and you’ll lose all the good flavor and any nutritional benefits if you boil them for 12 hours or longer. Just hold off and throw them in for the last few minutes before cooling and straining your broth.

Now, at the end of this, do you understand how to make bone broth and why you should? This is what Grandma had simmering on the back of the stove for days, but you can make it, too!

Corned Beef and Cabbage Recipe – An American Irish Tradition

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 So maybe corned beef and cabbage really didn’t originate in Ireland, however, it has become a meal time tradition on St. Patrick’s Day here in America.   And if you are wondering about what the term corned beef means, don’t

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Quick Pressure Cooker Recipe Rosy Meat

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There are days when I love my electric pressure cooker and days when I can’t find a single recipe that works. Despite all of those recipes that I have which, honestly, work perfectly well.

Perhaps you struggle with that, too, wondering how to make something in your electric pressure cooker that makes it worthwhile to lug that heavy contraption out.

Rosy Meat is a recipe that I have been making for years, long before I ever knew what an electric pressure cooker was.

I’ve made it in a slowcooker and on the stovetop, including on the wood cookstove. I’ve made it with commercially canned products and homemade, and everything in between. It’s versatile and delicious.

And it is almost perfectly designed for the electric pressure cooker.

The ingredients really can’t be simpler. You need:

1 pint cranberry sauce – homemade cranberry sauce with whole berries, or cranberry jelly, or the commercial equivalent. Once my mom wanted to make it with whole frozen cranberries. We added 1 cup water and 1/2 cup sugar – it turned out great.

1 pint tomato sauce – I’ve made this with pretty much every variation of tomato+sauce, including commercially canned tomato soup, chunky primavera pasta sauce, and barbecue sauce. They all turn out differently but they’re all good.

and some meat. Meatballs, chunks of cooked ham, a few raw chicken breasts … a lot of different things work with it. We’re using meatballs today – maybe three pounds?

This recipe is just made for flexibility. Hey, do you notice the lid on that cranberry sauce? Don’t believe people who tell you to toss your home-canned food after a year. March 2017 it is, and that cranberry sauce is every bit as good as when I put it up. How’s that for energy-saving food storage?

Home-canning is basically a time capsule in a jar.

Just wash off the lid really well before you open it.

Here’s a secret ingredient today – I’m adding a drained pint of carrots. We have one little boy who insists he hates carrots.

He doesn’t. But he thinks he does.

So I’m pureeing the tomatoes and carrots before adding them to the electric pressure cooker.

No carrot chunks in there.

This recipe is so simple my nine year old makes it.

Mix the tomato sauce and cranberry sauce. Add meat. Heat through. Obviously raw chicken breasts take longer than fully cooked meatballs, and the sauce will look slightly different in the end.

It doesn’t really look so great before it cooks, but most things don’t.

I’m making it in my electric pressure cooker today. You can use a crockpot. You could put it in a covered casserole and put it in the oven (although that seems like a waste of electricity). And if you want to put it in a covered pot and let it simmer on the stove, that works, too!

Cover the pot, though, because it makes the same splattery mess that tomato products always make.

It’s good stuff.

When it comes to serving this, the sky is the limit again.

It works well with plain white rice.

You could serve it over mashed potatoes.

These meatballs are positively delicious in a meatball sub.

You could probably take them out of the sauce, stick toothpicks in them and call them appetizers.

Don’t toss out any leftover sauce. It keeps just fine in the refrigerator for several days, and you can add a different kind of meat to it. Maybe meatballs tonight and a few chicken breasts a few days from today?

Dried Cranberry Banana Bread

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So I did test out my dried cranberries and, of course, there were no recipes for bread using dried cranberries so I made one up. I used the cranberries right out of the bag and because they are so light most of them rose to the top. I might try letting them soak in water next time and the bread was a little dry so that might help with the dryness as well or I might use milk instead of water and see if that helps. The flavor however, was outstanding. Such a nice light banana taste with just a touch of cranberry. It was wonderful.

Dried Cranberry Banana Bread

Grease two loaf pans. Preheat oven to 350 degrees.

4 cups flour
1 1/2 cups sugar
3 tsp baking powder
2 tsp salt
1/2 cup margarine or butter (1 stick)

Combine these ingredients in a bowl and cut in butter until pea sized.

Add:

2 eggs
2 bananas, mashed
1 1/2 cup water

Mix well.

Add 2 cups dried cranberries. Pour half of the batter into two loaf pans. Bake for 1 hour.

Orange Marmalade Recipe – Ready To Enjoy In Just 30 Minutes!

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I have to admit, I have never been a huge fan of orange marmalade.  However, I do enjoy, and often crave, the popular Chinese take out dish of Orange Chicken. Which has now led me to start loving orange marmalade.

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The Best Marinated Carrot Salad Recipe In The World

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This is the best marinated carrot salad recipe in the world! Oh, my gosh, Mark and I were invited for dinner the other night to some friends house and Mark mentioned to them that I am trying to stay clear of meat and dairy products. First of all, I try not to tell anyone about the healthy way of life I am working on. So this darling couple had every vegetable you can imagine on beautiful dishes to munch on and chitty chat around the table, oh how I loved this! They fixed the best salmon on the barbecue for the three of them and I was loving the rice, salads and all the fresh vegetables. Well, I asked if I could share this marinated carrot salad recipe on my blog. She quickly gave me the recipe and then I passed it on to my daughters because I knew this was one they would all love!

Here’s the deal, you can use sliced carrots or baby carrots for this recipe. My mouth is watering just thinking about eating this for lunch. I used my pressure cooker to cook the carrots last night and chilled them to make the salad today. I used my Fagor pressure cooker on high with one cup water and set it for three minutes. I used the quick release and carefully removed the lid and drained the carrots. Any pressure cooker or pan can steam carrots, but I love my Fagor pressure cooker since it saves me precious time. Mark and I eat a lot of carrots so this recipe is a hit at our house! I doubled the dressing ingredients because I knew I would be adding more carrots over the next few days. You can also use this dressing on other vegetables, it’s so yummy! You can use sliced carrots, grated carrots or baby carrots.

You may be asking yourself “why is she using her pressure cooker to cook the carrots?” Well, I always have 10 things going on at once and all I have to do is put the carrots in the pan, add one cup of water, lock the lid and set it for 3 minutes on high. That’s it, set and go do the laundry or whatever. Yes, I could have boiled/steamed them but then I would have had to watch the pot on the stove. Please remember when using a pressure cooker to be sure and check your manual because my two different pressure cookers state “do not fill more than 2/3 full” to allow for the pressure to build up.

Suzie’s Marinated Carrot Salad

Ingredients:

5 cups steamed carrots, drained (I used a pressure cooker, 3 minutes on high with one cup of water)

1 medium white onion, thinly sliced

1 small green, yellow, or red pepper chopped into bite size pieces

Dressing:

2 cans cream of tomato soup

1 cup vegetable oil

1 cup sugar, or less as desired

1-1/2 cups cider vinegar

2 teaspoons prepared mustard

2 teaspoons Worcestershire sauce

2 teaspoons salt

2 teaspoons pepper

Instructions:

Steam the carrots and chill overnight. Add the remaining vegetables with the carrots in a large bowl. Combine the dressing ingredients in a separate bowl and pour over the vegetables. Chill in a covered container. Enjoy!

PRINTABLE recipe: Suzie’s Marinated Carrot Salad shared by Food Storage Moms

My favorite things:

Fagor 670040230 Stainless-Steel 3-in-1 6-Quart Multi-Cooker

Presto 02970 Professional SaladShooter Electric Slicer/Shredder, White

The post The Best Marinated Carrot Salad Recipe In The World appeared first on Food Storage Moms.

Delicious, Light and Fluffy Eggless Pancakes Recipe – Amazing Flavor!

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Are you looking for an eggless pancakes recipe that is just as fluffy and tasty as traditional pancakes? Well look no more!  Due to allergies and dietary preferences of a few members of our extended family, we wanted to find

The post Delicious, Light and Fluffy Eggless Pancakes Recipe – Amazing Flavor! appeared first on Old World Garden Farms.

Homemade Apple Cider Recipes To Die For

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Homemade Apple Cider Recipes To Die For   My grandma made the best apple cider from an old English recipe. My mom has an old dutch recipe that is pretty good too. I went hunting the internet for a collection on apple cider recipes that I could share and I think I have found a …

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The post Homemade Apple Cider Recipes To Die For appeared first on SHTF & Prepping Central.

How the Early Pioneers Preserved Food and What They Ate

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How the Early Pioneers Preserved Food and What They Ate Imagine living in an era when there is no refrigeration. Ever thought about the foods our pioneer ancestors ate, and ancient people before them? Foods from 150+ years ago or long before that. Compare that to the “food” we eat for decades before we woke …

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How To Make Whiskey Step by Step

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How To Make Whiskey Step by Step Who doesn’t like a shot of whiskey on a cold night? I love it. My granddad has been taking a shot of whiskey every night before bed for over 50 years and he swears it keep him healthy. I did a post on how to make watermelon moonshine …

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Breakfast

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This is just a quick little post about what I had for breakfast yesterday. My cousin had posted a video of these baked eggs on toast and I just had to try it. It is nothing but a piece of bread you mash down in the center to make an indent large enough to hold an egg. Crack the egg into the indent. Then butter around the edge of the bread (I am not sure why it needs this but I did it anyway) and sprinkle with cheese around the edge. Then bake it for approximately 10 minutes. I used my little convection oven to bake it.

I added some green onion from an onion I have growing in my onion bin. These were pretty good and a nice change from regular poached eggs on toast which I usually have.

And speaking of green onions. I have added some onion bulbs to a large tub that hold my small rosemary plant and they are growing good already. I have never had any luck getting onions to grow large bulbs but I do like the green onions anyway. 

 And here is just a pretty pot on my porch. I am loving the little blue irises. 

Chicken and Sausage Gumbo Recipe – A New Orleans Classic

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Although most popular on Fat Tuesday, chicken and sausage gumbo is a wonderful comfort meal any time of the year.  I fell in love with gumbo while visiting New Orleans a few years back and have tried to replicate that

The post Chicken and Sausage Gumbo Recipe – A New Orleans Classic appeared first on Old World Garden Farms.

Chicken Fajitas

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So I am trying to get more vegetables into our every day dinner dishes. We always have a vegetable but I want it to actually be part of the dish. A little less meat and a bit more veggies. I have saved several videos on facebook and I try them from time to time. This one just seemed appealing this week. It was made as a single serving in parchment paper on facebook but I needed an actual meal for us. I thought Michelle was going to be here too but she left with a friend instead so looks like we’ll have leftover for lunch for a few days.
Anyway, it starts with peppers and onions. I got 5 peppers marked down at the grocery store today, yellow and green. I used them all because…I don’t want any just sitting in the fridge.

 Then I cut up a nice size onion. I put some boneless, skinless chicken tenders on top,

 salted with pink salt, drizzled on oil, sprinkled on a packet of taco seasoning,

spread a 24 oz. jar of mild salsa on top, and then sprinkled with cheddar and Italian shredded cheese.

It went in the oven covered with foil,  on about 375 degrees for about 30 minutes, then removed the foil for the last 15 minutes. 

It was really good! Definitely a recipe to make again.

Quick And Easy French Bread You Can Make

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This is my quick and easy French bread you can make at the last minute for any meal. It’s very simple to make, it’s moist in the center and a little crispy on the outside. This recipe is an old family recipe, and my four daughters would sell the bread door to door to make a little spending money when they were younger. We sold it at church bazaars and at school functions. We got orders ahead of time when people were having spaghetti and meatballs for dinner. It’s a favorite bread when taking dinner to neighbors with a pot of chicken noodle soup.

The original recipe from almost 40+ years ago calls for shortening. I use butter these days, but most any oil could be substituted. Here’s the deal with this recipe, it says it makes three loaves. You could make two larger loaves or make the three skinny loaves I made with a pan I have had for years. You can make this bread dough in a large bowl or use a Bosch bread mixer like I did. As you know, I love pictures to visualize what I am going to make, so today here are my pictures for this bread. I have a PRINTABLE recipe available at the bottom. The thing I like about this recipe is that it doesn’t need eggs. If you have chickens that produce eggs that is great, but I rarely buy eggs these days because I am trying to eat less dairy. So let’s get started with this easy French bread recipe.

Just so you know, I dump everything in my Bosch and start mixing. Yep, I start it on low and work up to high, it’s an easy to make this recipe, I promise. It’s actually a no-fail recipe that anyone can make. You can actually make French bread rolls with the same recipe. Just mold them differently and cut the cooking time according to how big you make the rolls. You can make these loaves on a greased cookie sheet as well. You may remember, I worked at a fabulous Kitchen store and I loved to buy the fancy kitchen tools because I enjoy cooking and baking almost everything.

Easy French Bread

Ingredients:

2-1/2 cups hot water

4 teaspoons SAF instant yeast

3 tablespoons sugar

1 tablespoon salt

1 tablespoon shortening (I used melted butter)

6 cups white bread flour

Step One-Instructions:

I dump everything in a bowl or my Bosch bread mixer and mix the dough about 6-8 minutes.

easy french bread

Step Two:

I then cut the dough with a dough cutter into three sections. OXO Good Grips Multi-purpose Stainless Steel Scraper & Chopper

easy french bread

Step Three:

I roll out the three pieces of dough into a rectangle shape and roll up into a tube shape and place on a greased cookie sheet or French bread/baguette pan as shown: Chicago Metallic Commercial II Non-Stick Perforated Baguette Pan

easy french bread

Grease some plastic wrap and cover the dough and let rise until double in size. Just before placing the loaves in the oven to bake, use a sharp knife to slice a few shallow cuts on the diagonal on the top of the dough. Preheat the oven to 400 degrees and bake for 25-35 minutes or until golden brown. Lightly brush the baked loaves with butter on the tops and serve while warm.

PRINTABLE recipe: Easy French Bread by Food Storage Moms

My favorite things:

Bosch MUM6N10UC Universal Plus Stand Mixer, 800 Watt, 6.5-Quarts with Dough hook, scraper and double beater.

Kelly Kettle Ultimate Stainless Steel Small Trekker Camp Stove Kit. Boil Water, Cook Fast, Survive.

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

The post Quick And Easy French Bread You Can Make appeared first on Food Storage Moms.

A Return To The Old Paths: How To Make Pemmican Like The Native Americans

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A Return To The Old Paths: How To Make Pemmican Like The Native Americans Pemmican is a concentrated nutritionally complete food invented by the North American Plains Indians. It was originally made during the summer months from dried lean buffalo meat and rendered fat as a way to preserve and store the meat for use …

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Chocolate Fudge Cake – With A Surprise, Healthy Ingredient

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Our son ate 3 pieces of this chocolate fudge cake and said, “This is the best chocolate cake that I’ve ever had!” He had no idea that the secret ingredient that made it taste so good was cauliflower.  Seriously, I

The post Chocolate Fudge Cake – With A Surprise, Healthy Ingredient appeared first on Old World Garden Farms.

Quick And Easy Chicken Soup Recipe For Colds-Flu

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This is my quick and easy chicken soup recipe for colds and flu that anyone can make easily. My neighborhood is experiencing a cold or some kind of virus that is lasting 3-6 weeks. Some of the people have bronchitis, coughs, sinus infections and they are feeling drained of energy. I have talked to two neighbors who have been sick since Christmas and they just can’t seem to kick the cold symptoms. One mentioned her husband thought he was on the mend and then BAM he was flat in bed. This must be a bad virus, flu, cold or whatever is going around. My husband and I have been taking meals to families and today I’m going to make the biggest pot of my chicken soup recipe and put it in quart jars to deliver to more people. If you have neighbors that are ill this recipe can be taken to them in quart jars or disposable containers. All they have to do is heat it up and enjoy this chicken soup recipe that is homemade.

Here’s the deal with chicken soup when people have a cold or influenza without complications, of course, it soothes the throat and helps clear the nasal passages. I would call it a comfort food we all grew up on that Grandma made for anyone who was sick. We rarely went to the doctor and somehow the soup made us feel better. 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 chicken soup recipe is the fact that 99.9% of the ingredients are right there in your pantry, freezer, refrigerator or food storage pantry. You can interchange chicken in cans or use 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 them later when the soup is almost finished cooking. I use my electric slow cooker so I can do other things because I usually have ten things going on at once. So I set the slow cooker 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. Cuisinart 3.5-Quart Programmable Slow Cooker

Secret Ingredient

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

My favorite 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).

Chicken Soup Recipe

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 in 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: Chicken Noodle Soup by Food Storage Moms

If you have some neighbors who are ill this week, they will love this chicken soup recipe, I promise! Keep up the good work by storing water and adding one can at a time to your pantry.

The post Quick And Easy Chicken Soup Recipe For Colds-Flu appeared first on Food Storage Moms.

7 Great Depression Recipes That Grandma Used To Make

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One great thing about the Internet is having access to literally tens of thousands of delicious recipes. The only problem is, most of them are needlessly complicated. I know some cooks like to fancy themselves gourmet chefs, but when I cook, I like a simple recipe that has no more than 10 ingredients and doesn’t […]

The post 7 Great Depression Recipes That Grandma Used To Make appeared first on Urban Survival Site.

Grandma’s Ciabatta Bread (Made With Whey)

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ciabatta breadThis ciabatta bread is a whiz to whip up and heavenly to eat!

I was telling my grandmother one day that I had almost a gallon of fresh whey leftover from a cheese making project and didn’t know what to do with all of it and she suggested that I use her family’s bread recipe. She told me that after her mother was finished making cheese, she would set aside a little whey to bake bread with and give the rest to her chickens (whey gives chickens added protein for egg production). I had no idea that she had a bread recipe that used whey. It just goes to show that our ancestors certainly have a lot to teach us still. Since she shared this recipe with me, I (of course) would like to share it with all of you.

On a side note, the whey really activates the dough, so get ready! I read that the yeast love the presence of the lactose and sugar in the whey and that is why is rises so well. I can see why this recipe has been in my recipe for so long, it’s definitely a keeper.

Happy Baking!

Grandma’s Ciabatta Bread Made From Whey

  • 2 cups of whey
  • 5 cups bread flour
  • 1 teaspoon of dry active yeast
  • 3 tablespoons of sugar
  • 1 1/2 teaspoons of salt
  • 2 tablespoons of melted unsalted butter
  1. In a small saucepan, melt butter and set aside to cool for 10 minutes.
  2. In a large mixing bowl, combine all of the ingredients together and the knead the dough for about 5 minutes.
  3. Cover with plastic wrap and allow dough to sit at least 8 hours or overnight.
  4. After dough has risen, sprinkle flour on a work surface and shape dough.
  5. Place the dough onto a greased baking tray. Sprinkle on a little more flour and  cut a few shallow, diagonal slashes into the top of the bread.
  6. Bake the bread in a 375 degrees F (190C) oven for 40 minutes or until it is golden brown.

The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

How To Make Honey Moonshine

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How To Make Honey Moonshine Okay, before you start to do anything with regards to making moonshine, please check your local, state, federal and national statutes to make sure you won’t be breaking any laws by building a still to prepare your blend of moonshine. Most states have certain laws in place against making alcoholic beverages that exceed …

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A Kitchen Miracle! 5 Great Reasons To Own An Instant Pot Pressure Cooker

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If you enjoy soups, stews, slow cooked meats, steamed veggies, rice or beans, you won’t believe what an Instant Pot will do for you! The time and electricity that you will save makes the cost of the purchase worth it

The post A Kitchen Miracle! 5 Great Reasons To Own An Instant Pot Pressure Cooker appeared first on Old World Garden Farms.

Natural Solutions for a Healthy Liver

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Natural Solutions for a Healthy Liver
The Liver is a “Vital organ which effect all the main systems, particularly the Central Nervous System.
Before  “ANY” effective healing can happen a properly detoxed liver must be present and functioning.Secondly, Healing of Damaged alpha nodes with herbs is vital. Alpha nodes are nodes within the liver that both produce and maintain healthy insulin levels. as well as maintain healthy Sodium and calcium channels.
The third step is to supplement the liver with a healthy diet preferable a juice diet for at least 2 weeks than to slowly migrate to solid foods all within a months period.
Herbals:

A few Powerful Herbs to aid the Liver:
  • Burdock Root
  • Dandelion
  • Milk Thistle
  • Turmeric
  • Licorice Root
  • Goldenseal Root
  • Ashwaganda
  • Cinnamon
  • Barberry

Nutrition:
Nutritional supplementation is also vital to produce healthy makeup and maintain a healthy transmission(s) to the central nervous system. A powerful and very healthy was is to deliver b complex to the liver through the intake of bee pollen. Be pollen because of its cross pollination(s) patterns by the bees is the “PUREST” for of B complex one could ingest. No synthesization  is required for a new b vitamin to form. 
Powerful Nutritional support for the Liver:
  • Slippery Em Bark
  • Bee Pollen
  • Wheat Grass juice
  • Chlorella
  • Spiruilla

Juicing:
Juicing is another powerful way to aid the liver thus creating a high rate of enzymes absorbed. And added benefit to juicing is the ability to deliver oxygen to the blood stream a good example is chlorophyll from juiced wheatgrass. This not only aids in the absolutions as well but in the overall healing process.
Healthy Juices for the Liver:
  • Apple Cider Vinegar Se tonic recipe below
  • Beet
  • Spinach
  • Celery
  • Ginger
  • Turmeric
  • Dandelion
  • Watermelon
  • Apple
  • Cranberry
  • Grapes
  • Parsley
  • Cilantro
  • Sweat potato
  • Wheatgrass
  • Barleygrass 
Recipes:

A few good herbal teas and cool tonic  and Combinations & Recipes:
Dandelion /Goldenseal/Licorice: This combination will detoxify the blood and lower organs as well as detotx the liver by its antiseptic properties and then begin to heal with the powerful healing enzymes of the licorice root.
Ashwaganda/Cinnamon/Licorice: This combination will sanitize and heal the liver while the ashwaganda   begins to aid the adrenal glands which to wrks directly with the liver and central nervous system by continuously delivering a healthy insulin flow. As well as regulate and maintain a healthy hormonal(chemical) balance. 
Burdock/ Goldenseal/Slippery Elm Bark/Licorice: A powerhouse of a blood purifier/detox. While with Slippery Elm being fully capable to constantly deliver    nutritional supplementation and  healing to all the main systems. 
Barberry/Slippery Elm/Licorice: Barberry is a powerhouse of a herb particularly for diabetes thus through its detox properties through the berberine enzyme which delivers ciracumin with aid to a overall healthy liver and adrenal glands which in turn regulates and maintains a healthy glucose/insulin levels. Slippery Elm again provide vital nutritional values to all the main systems while also beginning to produce all the healing needed for the livers well as all main systems.
Recipe:

Tea:
Take One teaspoon of each herb let steep in 8 ounces of boiling water for 15-20 minutes. press and strain soaked herb be careful to let soaked herb to cool a bit , strain and drink hot as a tea. “ADULTS” drink Daily 
Tonic:
Let cool and  add 1/4 teaspoon of bee pollen stir and let dissolve “completely. and drink daily. “ADULTS” drink Daily
Be pollen: will supply the purest form of B Complex vitamins “Directly” to the Liver and aid the overall performance while providing optimal health maintenances’ while supporting ALL the main systems but more particularly the Central Nervous system and adrenal glands.
Add 1/4th to 1/2 teaspoon of bee pollen to 8 ounces of warm water stir till mostly or all dissolved if it does not fully dissolve do not throw away any granuals at the bottom of the glass. Adults drink daily 
Apple Cider Tonic Recipe:
This tonic recipe will not only detox the liver of all toxins and neurotoxicity but will provide a natural form of healing and energy.
10 glass warm filtered water 
2 tablespoons of raw organic apple cider vinegar 
2 tablespoons of raw wildflower honey
4 ounces of pure lime juice 
A powerful Juice Tonic Recipe for the liver:
This tonic recipe will provide many nutritional values such as potassium, magnesium, manganese and more. Drink 8 ounces daily.
  • 1/2 Beet
  • 4 apples
  • handful of dandelion

Directions:

Juice all of the following by stating with the dandelion first then the beet then finished up with the apples core seeds and all.

Cooking with Peanut Flour

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Cooking with peanut flour - How to store it, where to get it and how to make a peanut butter replacement | PreparednessMama

This year, in an effort to diversify my food storage, I am trying to add new items to my plan. Have you ever tried peanut flour? I started out looking for a shelf-stable peanut butter substitute and arrived at peanut flour instead. Nutritionally speaking peanut flour is gluten-free and low in carbohydrates. Two tablespoons of […]

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Pizza-Stuffed Bell Peppers are the Best Reason to Eat Your Vegetables

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Pizza-Stuffed Bell Peppers are the Best Reason to Eat Your Vegetables Nothing beats fresh veggies from the garden, but getting the kids to eat them can be quite a challenge. Casseroles and pasta dishes are great ways to incorporate vegetables into the menu, but they can get old after a while. If you’ve exhausted all …

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Easy Frugal Sauces You Can Make Yourself

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I’m sharing some of my easy frugal sauces you can make yourself today. For some reason, if a dish of food has a sweet spicy sauce, I’m all over it. If the dish has a sauce that is creamy or accents the food, it seems more satisfying for some reason to me. I like meat with gravy, potatoes with gravy, stuffing with gravy. Gravy and sauces are similar to me, just different ingredients. What can I say, I love sauces and gravies. I love dips, but today it’s all about frugal sauces.

I hope you enjoy these different sauces as much as my family does. The thing about some of the recipes below, you can make a white sauce and add Parmesan cheese and you have a “light” Alfredo sauce instead of using cream. You add some sausage crumbles to the white sauce and you can make sausage and biscuits! I realize some of these have a lot of butter or sugar, that’s how my mom made them and I carry on the tradition. Now, you can cut down the butter and sugar, depending on your taste buds.

Frugal Sauces

White Sauce:

Ingredients:

  • 1 cup butter
  • 1-1/2 cups flour
  • 1/2-gallon milk (more or less depending on the consistency you like)

Instructions:

Melt: 1 cup butter (I am cringing that I am really admitting I use 2 cubes of butter)

Add: 1-1/2 cups flour, stir constantly to make a roux (a mixture of fat and flour).

Add: 1/2-gallon milk, stir constantly, I really do mean constantly. LOL, or you will have lumps!

You can make creamed chipped beef on toast or biscuits with this sauce by adding chopped beef. You can also make macaroni and cheese by adding cheese to this sauce and pouring over cooked macaroni. Creamed tuna on toast was a meal we had almost every week when I was growing up.

Egg Foo Young Gravy/Sauce:

Ingredients:

  • 2 cups water
  • 2 bouillon cubes or 1 tablespoon Better Than Bouillon
  • 2 tablespoons sugar
  • 1/4 cup soy sauce or Bragg’s sauce
  • 4 tablespoons cornstarch

Instructions:

Place these ingredients in a medium saucepan and whisk until smooth. Bring to a boil while stirring constantly. Serve warm over egg foo young.

Jalapeno Pepper Jelly Sauce:

Ingredients:

  • 1 cup chopped red bell peppers
  • 1 cup chopped green bell peppers
  • 1/3  cup diced and seeded jalapenos (use gloves to chop them)
  • 3 cups sugar
  • 1/2 cup red wine vinegar
  • 1 tablespoon lime juice
  • 6 tablespoons liquid pectin

Instructions:

Combine all of the ingredients in a large saucepan over medium heat and stir constantly until sugar dissolves. Let it cool before placing the ingredients into your blender and blend for 5-6 seconds. Now, return the mixture to the same pan and bring it to a boil. Skim the foam off the top of the mixture. Now turn the heat to simmer for 5 minutes. Add the pectin and bring the mixture back up to a boil again.  Let it slightly cool before serving over your favorite Mexican dishes or meats.

Sweet Meat Glaze/Sauce:

Ingredients:
  • 1 cup brown sugar (packed)
  • 2 tablespoon cornstarch
  • 1/2 cup balsamic vinegar
  • 1 cup cold water
  • 4 tablespoons soy sauce or Bragg’s sauce

Instructions:

Combine all of the ingredients in a pan, stir constantly like a white sauce until it thickens. This sauce is almost like a barbecue sauce that you pour over a pork roast, pork chops or a pork tenderloin that’s been cooked. Broil the meat with half of this sauce poured over it in a 9-inch by 13-inch pan. Please watch this constantly as it will burn very quickly. Remove from the oven when it starts to caramelize.

PRINTABLE recipe: Sauces by Food Storage Moms

My favorite things:

OXO SteeL 9-Inch Whisk

Danish Dough Hand Whisk / Mixer 11″

OXO Good Grips Egg Beater

Farberware Classic Stainless Steel 4-Quart Covered Saucepot

Cuisinart 77-412 Chef’s Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set

The post Easy Frugal Sauces You Can Make Yourself appeared first on Food Storage Moms.

Book Review: Stories and Recipes of the Great Depression of the 1930’s, Volume IV

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Reading about how others survived hardship is a great way to prepare to survive. The book Stories And Recipes of the Great Depression os a great resource to do just that. This book is a continuing historical documentation of the impact the Depression Era had in the homes of those who struggled to keep their […]

The post Book Review: Stories and Recipes of the Great Depression of the 1930’s, Volume IV appeared first on Dave’s Homestead.

Quick-Easy Appetizers For Every Party

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I know we are all wanting to get to know our neighbors, so I have to share my quick-easy appetizers my family makes for every holiday. Not all of them are used every time, we switch our favorites for different holidays. I love to have people over to my house and one of my favorite ways to entertain is to have a HUGE array of appetizers so friends can grab a plate and eat appetizers as we laugh and have a good time together.

If you have a slow cooker or two you can make these a few hours before the party and just relax right before the get-together. These recipes are great for holidays like I said, but awesome to take to parks for family reunions. I think every family has made at least one or two of these over the years because we keep passing our favorite recipes on to friends and new family members. I have to tell you, I could have appetizers every day of the week and skip dinner. Well, maybe not every night, but several nights each month. Some of these recipes are even better the next day, if there is any left that is! Enjoy! I have the PRINTABLE recipes below.

Quick-Easy Appetizers:

1. Spicy Buffalo Meatball Appetizer

Ingredients:
Instructions:
  1. Combine the Franks Hot Sauce, brown sugar and water in a medium saucepan over medium heat. Stir until the brown sugar dissolves. Place the precooked meatballs in a slow cooker and cover with the sauce. Cook for about 2-3 hours on low, or until warmed through. Serve with toothpicks, buttermilk dressing, and celery sticks if desired.

2. Stacie’s Green Chilies Bean Dip

Ingredients:

  • 1 can bean dip
  • 1-4-ounce can of chopped green chilies
  • 1-16-ounce can refried beans
  • 1/2 cup sour cream
  • 1/2 cup grated cheese

Instructions:

Layer the ingredients above in the slow cooker and cover. Cook on low for about 2-4 hours or until warmed through. Serve with tortilla chips.

3. Little Smokies (hot dogs) Sweet & Sassy Appetizer

Ingredients:

  • 12 or 18-ounce jar of grape jelly
  • 12-ounce jar of chili sauce
  • Three pounds of Little Smokies

Instructions:

Combine the ingredients in the slow cooker and set on low for 2-4 hours, or until warmed through. Serve with toothpicks.

4. My Favorite Chile Con Queso Dip

Instructions:

  • 40-ounce can chili without beans
  • 2-pounds Velveeta Cheese (cubed)
  • 16-ounce jar Picante sauce (I use mild)

Instructions:

Combine all of the ingredients in the slow cooker and cook on low for 2-4 hours, or until melted and warm. Serve with tortilla chips.

5. Linda’s Cream Cheese Dip

Ingredients:

  • 2-8-ounce packages of cream cheese softened (cubed)
  • 3-16-ounce cans of chili without beans
  • 2 cups grated or shredded mozzarella cheese

Instructions:

Combine all of the ingredients in the slow cooker and cook on low for 2-4 hours, or until melted or warmed through. Serve with tortilla chips.

6. Cream Chipped Beef Dip

Ingredients:

  • 8-ounce package of cream cheese softened (cubed)
  • 1/2 cup sour cream
  • 1 cup chip beef cut into small pieces
  • 2 tablespoons fresh green onions chopped or 1 tablespoon air-dried green onions
  • 2 tablespoons milk of choice
Instructions:
Combine all of the ingredients in the slow cooker and stir occasionally to combine the softened cream cheese, sour cream, beef, onions and milk until warmed through. Serve with Fritos.

7. My Favorite Nacho Dip

Ingredients:

  • 3 pounds Velveeta cheese
  • 1-10-3/4 ounce can cream of chicken soup
  • 2-4-ounce cans chopped green chilies

Instructions:

Combine all of the ingredients in the slow cooker and cook on low for about 2-4 hours, or until heated through. Serve with tortilla chips.

8. Hot & Spicy Dip

Ingredients:

  • 1-pound cooked ground beef, drained
  • 1-pound Mexican Velveeta cheese (cubed)
  • 8-ounce jar salsa (I use mild)

Instructions:

Combine all of the ingredients in the slow cooker until melted and heated through. Serve with tortilla chips.

9. Hot Spinach & Artichoke Dip

Ingredients:

  • 1-9-ounce frozen spinach, thaw it and squeeze the liquid out of it
  • 1-8-ounce package cream cheese (cubed & softened)
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 tablespoon lemon juice
  • 2 teaspoons dry parsley
  • 1-15-ounce jar marinated artichoke hearts, chopped fine and drained
  • salt & pepper to taste
  • 1 cup Parmesan cheese

Instructions:

Combine all of the ingredients in the slow cooker and cook on low for 2-4 hours, or until heated through. Serve with baguette sliced bread.

PRINTABLE recipes: Quick-Easy Appetizers by Food Storage Moms

Let me know if you have love appetizers as much as I do! Anyone having a party this weekend or a family get-together?

My favorite things:

 

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20 Crock Pot Tips for the Winter

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crock pot tipsThere is nothing better than ending a cool winter day than with a bowl of something cooked in a crock pot. In our home, we adore our crock pots, all four of them. There is always one on the counter top ready to go. The soups and stews are always a big hit, and a really good crock pot recipe book is worth its weight in gold.

Lately, we have been branching out and using our crock pot for more than soup. We’ve learned some tricks and tips than can take your crock pot meals to the next level.

Which size crock pot?

Slow cookers come in a variety of sizes, usually 1 quart to 8 1/2 quarts. Follow the recipe’s recommended size. This is important becasue the correct quart cooker will allow your meal to cook properly, and you won’t have an overflow of mess to clean. Most recipes will work best in a 5 to 6 quart slow cooker.

Don’t peek!

Every time you open the lid, heat escapes and you lengthen the cooking time by 15 – 20 minutes. The best time to check on your dish is about 45 minutes before it should be done. You will be able to tell how much of your cooking time needs to be adjusted.

Do not over-fill

Do not put too much in your crock pot. Most manufactures recommend that you fill your slow cooker no more than two-thirds full. Check what the manufacture recommends for your specific brand and size pot. By following the recommendations, you will avoid any possible food safety hazards and your meal will be finished on time. Don’t be afraid to cook whole chickens and big meaty roasts. These can be very healthy meals. Just check that the lid has a good snug fit.

Avoid the food danger zone

Bacteria love to become an uninvited guest at temperatures between 40° and 140°F degrees. The best way to avoid the danger zone is to put your prepped food in separate containers in the refrigerator ahead of time. Do not cook large chunks of frozen meat in the crock pot. There is no guarantee that large pieces of meat will be cooked all the way through. If you need to double check your food’s temperature, a good quality digital thermometer like this one will give you the information you need without having to lift the crock pot’s lid. Works great when keeping track of food in the oven, too.

Get the most out of the meat

To maximize the flavor of your meal, brown your meat in a skillet before adding it to the crock pot. Then deglaze the pan and with wine or broth. Deglazing gets all of the caramelized pieces of meat from the bottom of the pan. Add the liquid with those yummy bits of meat to your crock pot and you will have a richer flavor in your meal.

Out with the old crock pot!

Check out the new crock pots! There are so many new options available now. If you need your crock pot to do its cooking while you are out of the house, look into the programmable models. On these models, when the food is finished cooking, the slow cooker adjusts its temperature. This keeps your food warm, but at a safe temperature until you are ready to dig in. The latest crock pot in my house has a rubber lined hole in the top of the lid for a meat thermometer. This is a pretty brilliant combination of the crock pot with an indispendable thermometer.The thermometer fits snugly into the lid so none of the heat escapes out. Perfect for larger cuts of meat.

Preheat your crock pot

It is basically a little oven. So give it about 20 minutes to warm up all the way before you start adding your food. Just like you pre-heat your oven, pre-heat while prepping your food. It also cuts down on cooking time.

Food temperature matters

Putting frozen food in the slow cooker can increase your chances of bacteria growth. Remember that danger zone of 40 to 140 degrees F that was mentioned above? Prevent bacteria by avoiding all frozen foods. Fully thaw out all meats and vegetables before adding to the cooker. We have thawed out meat in the fridge or used our microwave to thaw vegetables. The only exception to this rule would be the prepackaged crock pot meals that are sold in the frozen food section in the grocery store. Just follow the directions on the back of the package.

Gingerbread in a crockpot meal?

Toss in some crumbled gingerbread or crushed ginger snap cookies! Ginger adds a depth of flavor and texture to the liquid. Use them in beef type dishes like stew and pot roast.

Use a high quality wine

Look for wines that are dry and have a high alcohol content to add more complex flavor to your dish. The alcohol doesn’t evaporate out much because the cooker lid is sealed. So remember that a little bit goes a long way.

The best vanilla quality possible

Like the wine, use a vanilla of high quality. The alcohol in the vanilla doesn’t burn off as fast and leaves a more intense flavor. Use the same amount your recipe recommends.

Forgotten food

If you rush out the door in the morning with food in an unplugged crock pot, you must toss it. I know, it hurts. But forgetting to plug or turn the crock pot to low or high means that your food could have spent the day in that danger zone. Even having uncooked food on the warm setting needs to go too. The warm setting isn’t warm enough to prevent bacteria. It is hard to throw away food, but it is easier than being sick. Again, you need a good food/meat thermometer!

Layer your food

To get all of your ingredients cooked at the right temperature and finished at the same time, you must layer. Any root vegetables, like potatoes and carrots, need to be placed at the bottom of the pot. These foods take longer to cook and need to be where most of the heat is. Place the meat on top of the root vegetables. If you are going to cut the meat, cut it into uniform pieces for even cooking. Any other smaller or delicate foods, such as mushrooms, can be placed last. They require a shorter cooking time

Pasta and rice

These can both be tricky. When overcooked, they become an inedible blob in your dish. It is best to add rice the last 30 minutes of cooking. Cooking the pasta separately and adding it to your food right before serving is a safer bet. My friend makes this pasta dish and swears by its ease and taste. I feel the ziti is a heavier pasta and that is why it works in this recipe without being cooked on the stove top.

Crock Pot Baked Ziti

Serves 8

1 lb. box of ziti noodles, uncooked

15 ounce container low-fat ricotta cheese

1 egg

3/4 cup Parmesan cheese, fresh is preferred over the green can kind

1½ cup low-fat mozzarella cheese, grated

½ teaspoon salt, or to taste

¼ teaspoon pepper

2 24-ounce jars marinara sauce, any flavor

7-8 fresh, thinly sliced basil leaves or ½ teaspoon dried basil

Instructions

Use cooking spray to spray the inside of the crock pot, and rinse the noodles in a colandar and set them aside.

In a small bowl, combine the ricotta, egg whites, 1/2 cup Parmesan cheese, 1/2 cup mozzarella, salt, and pepper. Stir until this is a smooth mixture.

In the crockpot, layer half of the noodles, about 2 1/2 cups. Pour 2 cups of the marinara sauce over the noodles. Use a spoon to smooth the sauce over the noodles so they are all covered and create an even layer.

Drop small spoonfuls of the ricotta mix over the sauce/pasta. Use the back of a spoon or a spatula to carefully spread the cheese mixture over the noodles.

Repeat the 3 layers: noodles, marinara, and cheese. Over the top of everything, pour the remaining marinara sauce.

Cook on low heat for 4-6 hours. By this time, the ziti will be finished. Sprinkle the remaining cheeses over the top, cover with the crock pot lid, and allow about 10 minutes for the cheese to melt.

Garnish with the fresh basil and serve.

Notes: For a heartier dish, you can add a layer of cooked ground beef, sausage or vegetables, such as mushroom and spinach after the sauce layer and before the cheese layer. This recipe freezes well. Source of original recipe is here.

Wait a day

Some foods are better the second day. Many soups increase in flavor when they have had time to sit. About 24 hours should do it. If your dish has any sinewy tissue, like brisket, it will also have an improved flavor after sitting in the refrigerator for a day.

Choosing the right cut of meat for the temperature

For low heat, chose pork shoulders, chuck roasts, short ribs, chicken thighs and drumsticks and any other tough or fatty meat. They tend to become tender and moist. Avoid cooking chicken breasts, pork loin and other leaner cuts of meat on low. They often get dried out. Trim any excess fat before cooking. You don’t want greasy liquid floating on top of your dish.

Dairy last

Milk products, like yogurt, milk and sour cream should be stirred in the last 15 minutes of cooking. If you add them earlier, they tend to break down and you will not have the creamy consistency you are looking for.

Vegetable mush

If you end up with mushy veggies, scoop them out and puree them. Reduce the puree in a sauce pan and make a glaze to pour over the meat or add it to your sauce. To prevent mushy tomatoes, try sun dried tomatoes or use whole canned tomatoes and cut them into large pieces. Diced or crushed tomatoes can disintegrate into your dish.

Consider desserts in your crock pot

The sealed lid allows moisture to stay in the most delicious cakes, breads and brownies. Even cheesecake! Consider using your slow cooker to make party mixes and to roast nuts. Breakfast in a crock pot is an easy way to start the morning. Steel cut oatmeal or a breakfast casserole can be easily prepared the night before. A crock pot also does a great job with oat groats.

Give your crock some TLC

Any sudden change in temperature can cause the ceramic insert to crack. Place a dish cloth in between the insert and cool countertop if needed. Let the insert come to room temperature before you expose it to a hot or cold element. There are plastic liners available that are specifically designed to be used for crock pots. The make clean up easy!

crock pot tips

Baked Honey Barbecue Wings Recipe – A Superbowl Party Hit!

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Baked honey barbecue wings are one of our favorite appetizers when we are feeding a crowd. By seasoning the wings before they bake, they develop an extra depth of flavor before being tossed in the homemade sauce. The wings bake up

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Homesteading Basics: How To Dehydrate Herbs for Long-Term Storage

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dehydrating herbs for storageHerbs are one of the first plants we put in our garden. There is nothing like fresh culinary herbs to intensify the flavors of food. As well, herbs are hardy garden plants that don’t have to be watered as much as vegetables and can serve more than one purpose by being used as natural medicine. For instance, did you know that a sage leaf can be used instead of a band-aid because it has natural healing qualities? Some of these popular culinary herbs are oregano, thymne and sage and can grow year-round in many parts of the country.

To enjoy these herbs year round, many choose to dehydrate them when they are at the peak in freshness and combine them to make their own spices and even homemade tea blends. Can you imagine how much money you could save at the grocery store by implementing this into your pantry?

How To Dehydrate Herbs for Long-Term Storage

Dehydrating herbs and other leafy greens is one of the easiest items to dry for long-term use. All you really need is a constant stream of air. You don’t necessary have to own a dehydrator because herbs can dry naturally from the air, but it does help with even drying.

Here are some steps to get started:

  1.  Prep herbs for drying. Wash and place herbs evenly on a drying rack and ensure that enough space is make for proper air flow.
  2. Set temperature and time according to the directions on your dehydrator.
  3. Ensure that herbs are 95% dehydrated for long-term storage.

Here are some great spice mixes to start adding to your pantry!

Cajun Seasoning

  • 1/3 cup salt
  • 1/4 cup paprika
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon ground black pepper
  • 1 tablespoon basil
  • 1 tablespoon dried oregano
  • 1 tablespoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons dried thyme
  • 1/4 teaspoon cumin
  • 1/4 teaspoon white pepper

Chili Powder

  • 2 tablespoons paprika
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoon ground cumin
  • 1 1/4 teaspoon garlic powder
  • 1 1/4 teaspoon cayenne pepper
  • 1 teaspoon onion powder

French Herb Mix

  • 3 tablespoons marjoram
  • 3 tablespoons dried thyme
  • 3 tablespoons savory
  • 2 tablespoons garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1 teaspoon sage
  • 1/2 teaspoon ground fennel seed

Chili Powder

  • 2 tablespoons paprika
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons garlic powder
  • 1 1/4 teaspoons ground cumin
  • 1 1/4 teaspoon cayenne pepper
  • 1 teaspoon onion powder

Storing Dehydrated Herbs

Herbs can be dehydrated to store for longer periods, but storage is important for any preserved food, and dehydrated foods are no exception. Store either in heavy duty zippered bags in a metal container, or store in dry, sterile, glass jars. For long term storage, I recommend using Mylar bags.

As I stated previously, before storing, you want to ensure that your food is 95% or more dehydrated because the more moisture your food has the more likely molds and microorganisms can grow. Like all emergency food sources, ensure that you keep your dehydrated food away from natural elements.

“Best Used By” Guidelines for Dehydrated Food 

  • Spices – 1-2 years
  • Vegetables/Fruits – Up to 12 months
  • Meats – Best at 1-2 months, but can be stored for 6 months.

We are all looking for frugal ways to bulk up our preparedness pantries. Using herbs is a great way to do that. Some of our favorite herbs we love to grow in our garden can be utilized to make long-term herbal seasonings to use year round. So, what are you waiting for? It’s time to start dehydrating!

The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

Steel Cut Oats, The Perfect Breakfast Choice! – Delicious Recipe Included

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Why should you choose steel cut oats for your breakfast? Well before we get into the specifics, first and foremost, they are really, really good! Not all oatmeal is created equal. Just take a stroll down your grocery aisle and

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Savory Solar Oven Sweet Potatoes

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Try this savory solar oven sweet potatos recipe. It's a nice change on a cold winter day | PreparednessMama

I’m lovin’ my new solar oven! This month for our solar oven cooking demo we are making sweet potatoes. You may think that sweet potatoes are only for the holidays and need to be packed with sugar, but you’d be wrong. This recipe for savory solar oven sweet potatoes is a nice change for these cold […]

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Old Fashioned Preserving: Grandpa’s Recipe for Cured Smoked Ham

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Old Fashioned Preserving: Grandpa’s Recipe for Cured Smoked Ham A century ago most of the hog’s meat was cured and smoked to preserve it. This process is still used today by some, but curing hams it’s becoming a lost skill. Nowadays we rely too much on refrigerators. You can buy a hundred pounds of meat, …

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Healthy 5 Ingredient Soups that are Easy to Make when SHTF

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Healthy 5 Ingredient Soups that are Easy to Make when SHTF Cooking hearty, warming meals to get you through the winter months doesn’t have to take hours in the kitchen and a ton of ingredients. Some of the best comfort food is simple and flavorful, like a hot, fragrant soup. Cooking Light has a list …

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Classic Homemade White Bread Recipe – Preservative-Free Freshness!

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Make this classic, homemade white bread recipe and you will never buy store-bought bread again!  The taste of homemade bread is just simply better than store-bought bread! Not to mention it’s preservative-free, inexpensive to make, and doesn’t take a whole

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52 Jar Method – 52 Complete Meal-in-a-Jar Recipes

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52 Jar Method – 52 Complete Meal-in-a-Jar Recipes Creating food stores while prepping and homesteading sure does require some creativity, and luckily there are several different ways to preserve food. Of course, everyone knows about canning and dehydrating, but there is also a method of combining ingredients together so that the only thing that is …

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How to Use Lemon Juice Powder in Cooking

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Lemon juice powder is a kitchen standby for any pantry. It gives you the ability to add a punch of lemon flavor to any recipe you are creating | PreparednessMama

Include this flavorful addition in your pantry. Lemon zest is a kitchen standby for any pantry. It gives you the ability to add a punch of lemon flavor to any recipe you are creating. What happens when you run out of zest? Substitute lemon juice powder instead. You may not be familiar with this little-known […]

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Onion Soup

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For a long time, I didn’t like onions at all. As a kid we hated them but as I have grown older my tastes buds apparently have died off some and I like onions just fine now. I saw a recipe on facebook for onion soup that was very simple and had few ingredients so I thought I would try it. You took 6 large chopped onions (I had some small ones but only did seven because it seemed like an awful lot of onions to begin with), cooked them in butter for a few minutes until they softened, put them in the crock pot and added a teaspoon and a half of Worcestershire sauce and beef broth. I added two 32-oz containers of beef broth. You then just let it cook.
Now, all day this was cooking and I could only think of how disgusting I thought it smelled. It also tasted very bland.

 I read the comments on the facebook video and decided to add salt and pepper as one person on the comments mentioned…it was a bit better…still not good. I really felt that if we were going to have it for a meal….it needed meat. I scrambled up about a pound and a half of hamburger. Then shortly before Phil got home I put a few spoonfuls of hamburger in an oven safe bowl, ladled the soup on it, then put three pieces of sliced French bread on top with a shredded Italian cheese mix on top of the bread. I put it under the broiler until the cheese browned.

I just can’t tell you how incredibly wonderful this was. So GOOD! Definitely going to have to make this again.

Thai Chicken and Zucchini Noodles Recipe, Healthy and Delicious!

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Our Thai Chicken and Zucchini Noodles Recipe is the perfect dish for those who are craving pasta but are searching for a lighter and healthier meal.  We love pasta in our house, but unfortunately, the excess amount of carbs in

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20 Lost Recipes From The Pioneers: What They Cooked On Their Journey Westward

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20 Lost Recipes From The Pioneers: What They Cooked On Their Journey Westward Our ancestors lived more simply than most people today are willing to live. Pioneers were the perfect example of survivalists. They were able to survive in the rough environment for up to six months on the Oregon Trail. Living without power or …

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2-Ingredient Healthy Breakfast Cookies

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I love these 2-ingredient healthy breakfast cookies! I was running errands with my sister, Carol and she mentioned she saw a recipe using only 2-ingredients to make some simple healthy breakfast cookies. I said, “what?” Well, I went to the store and piled the bananas in my shopping cart. Mark and I are trying to eat healthier foods and if the recipe only calls for bananas and oatmeal, I can do that. This recipe is almost magical, I get the giggles thinking that I can have cookies for breakfast. Of course, they are great snacks as well. Here’s the deal, get some bananas and oatmeal. Now I already had regular oats in the pantry because I eat oatmeal every day for breakfast. The reason I say magical is because the 2-ingredient base recipe is stuff we usually have in the house. Most of us store oatmeal, and bananas are a fruit I buy every week. Do you typically have bananas in your kitchen?

When I go to the grocery store I buy about 20-25 pounds of bananas a week. Now, I freeze some bananas for smoothies and Mark cuts some up for his oatmeal each morning. I am slowly weaning him off his cold cereal to a healthier oatmeal breakfast. My sister said to me, “well there are some healthy cereals, you can buy”. I said, “Mark likes Corn Pops, Frosted Flakes, and Sugar Smacks.” He is so healthy and takes zero medications for anything. Enough said. We are starting a new year with healthier food choices. So far, so good, it’s day six of the new year. Bananas are so cheap and they have some great health benefits. For instance, one medium banana is only 105 calories, give or take, and has over 400 mg. of Potassium.

These cookies are moist like a chewy banana bread or an oatmeal cookie, but not as sweet. I kept thinking how is this dough going to “stay” together without falling apart or crumbling. Well, they do and they are so yummy! They are chewy and moist without sugar or eggs. Now, if you want a sweeter cookie you can add some of the things I have listed below. I am sticking to the bananas and oatmeal only. It’s day six of the New Year, I have to keep up the healthy food choices. This is what I came up with for the recipe. If it’s too runn, add more oatmeal, too thin add more bananas. You will love this recipe, I promise.

Healthy Breakfast Cookies

Ingredients:

2 cups peeled ripe medium or large bananas

2 cups regular oats (oatmeal) uncooked

Instructions:

Preheat the oven to 350 degrees. I used my KitchenAid mixer to mash the bananas, but a fork would work. Then I started adding the oatmeal. I used the “flat beater” so it would make the banana consistency I wanted. Not runny, not too thick. Then I used my purple 1/8 cup (2 tablespoons) cookie scoop to place the dough on the cookie sheets. I used my fingers to mash the cookies down and molded them into a circle. These cookies do not rise or change shape so how you put them on the cookie sheet is the shape they will be when you bring them out of the oven. Now, I used a Silpat mat to avoid using any vegetable spray. You will need to grease the cookie sheet if you don’t have a Silpat mat. I tried making two cookies using parchment paper. If you use it you will need to quickly remove the cookies after baking. I wouldn’t recommend using the paper because they start to attach to the paper very quickly after removing them from the oven. Just giving you the heads-up, here. They freeze very well, so you can put them in lunch boxes or eat them on the run. Bake for 15 minutes if you use the 1/8 cup cookie scoop.

I got a little carried away with the bananas, obviously, there are more than two bananas in here. I never make a small batch of anything. If I have the mixer going I want to make enough for the freezer. This is truly a no-fail recipe.

Extra Ingredients if you choose to add some:

  1. Nuts
  2. Pitted and chopped dates
  3. Craisins/dried cranberries
  4. Raisins
  5. Coconut flakes
  6. Chocolate chips
  7. Pumpkin seeds
  8. Chia seeds
  9. Vanilla extract
  10. Cinnamon

healthy breakfast cookies

The mixture is moist, but not crumbly at all. It’s really like making oatmeal cookie, but without all the other stuff like eggs, oil, etc.

healthy breakfast cookies

Now however you mold your cookies is how they will look when you bring them out of the oven. They do not rise, puff up or flatten. I used the scoop and then did a quick flattening of the dough with my hand and molded the dough into circles.

healthy breakfast cookies

PRINTABLE recipe: 2-Ingredient Healthy Breakfast Cookies by Food Storage Moms

My favorite things:

Norpro 703 Grip-EZ 2-Tablespoon Stainless Scoop

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

OXO Good Grips Silicone Cookie Spatula

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Chicken and Rice Burrito Bowl Recipe- A Quick and Healthy Meal

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Making your own chicken and rice burrito bowl is super easy to do and makes for a quick and healthy meal. In fact, if you use an electric pressure cooker, like the Instant Pot, it can be made in a single

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Quick And Easy Creamy Italian Sausage Soup

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This quick and easy creamy Italian sausage soup recipe taste’s like the soup I order at the Olive Garden with those yummy breadsticks and all the salad you can eat. I love making any soup and letting it simmer on the stove while the room smells fabulous with soup aroma, I guess you could call it. I make some bread and I’m good to go with this easy to make soup. It’s great for adding some of those leftovers of mushrooms, extra Kale or spinach hiding in the refrigerator. Who doesn’t love a hot steaming bowl of soup with a slice of hot bread with butter slathered on it? I know Mark and I do!

I know the pressure cookers and the new Instant Pot are very popular and I love cooking with those. But, I really love cooking with a Lodge Dutch oven like this one on the top of my stove: Lodge EC6D43 Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red. I am going to start doing more giveaways after the first of the year and, depending on availability, this Dutch Oven may be one of the giveaways! Let me know if any of you would use it, I would love to know.

Creamy Italian Sausage Soup

Ingredients:

1-1/2 pounds cooked Italian mild sausage (you can crumble it or not)

2 large russet white potatoes, peeled and cubed into bite size pieces

1 to 2  chopped onions (I like a lot of onions)

1/2 cup cooked bacon bits or pieces chopped into bite size pieces

2 minced cloves of garlic

2 cups Kale, Spinach or Swiss Chard torn into bite size pieces

2 (8-ounce cartons) chicken broth

1 quart of water

1-2 cups heavy whipping cream (depending on how thick you like your soup)

Instructions:

  1. Chop, crumble or slice the Italian sausage and cook thoroughly
  2. Add the chicken broth and the water into the soup pot
  3. Add the onions, potatoes, and garlic
  4. Cook on medium until the potatoes are cooked
  5. Add the bacon
  6. Salt and pepper to taste
  7. Simmer for another 10-15 minutes
  8. Turn the heat to low and add the Kale, Spinach or Swiss Chard, and the cream
  9. Heat through, serve and enjoy

PRINTABLE recipe: Quick and Easy Creamy Italian Sausage Soup by Food Storage Moms

The thing I like about this soup is the fact that I can stretch the recipe to serve more people just by adding a few extra leftovers I have in the refrigerator! Do you have a favorite soup you like to make on a cold, chilly night? This is when I wish I had a fireplace or woodburning stove, those were the good old days! May God bless you and your family for being prepared for the unexpected with one #10 can at a time. One gallon of water a week is awesome too!

My favorite things:

Lodge EC6D43 Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red

Farberware Professional Ladle (Stainless Steel)

Lodge L12CO3 Camp Dutch Oven, 6-Quart

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

Prepare Your Family for Survival: How to Be Ready for Any Emergency or Disaster Situation

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3 Delicious Appetizer Recipes For Your New Year’s Celebration!

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Looking for a few simple and delicious appetizer recipes to make for that New Year’s Eve or Day celebration? Well look no further! Here are our top 3 all-time most viewed appetizer recipes, sure to be a crowd-pleaser on party day! Our

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Top 18 Holiday Bargains for Stocking Up

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The holidays are the perfect time for stocking up! Here are 18 bargains to look for. | via www.TheSurvivalMom.comBeginning in October every year, grocery stores begin prominently displaying all types of food typically used in holiday cooking and baking. Every grocery store I’ve been to in the past couple of months has their holiday bargains right out front and center.

For Survival Moms who want to stock up their food pantry, this is an ideal time to take advantage of the coupons and sales that also come at this time of year. Today I took a look at this week’s grocery ads, and here’s a master list of items you may want to grab before the holiday season ends.

  • Ham and Turkey
    • Both of these can be frozen and/or canned to provide meals well into the New Year. A frozen turkey can remain frozen and still be safe to eat for up to a year. 
    • Stuck with a lot of leftover ham or turkey? Here’s a list of great recipes for turkey and more for ham that will give you something fresh and delicious to make with those leftovers.
  • Fresh oranges
    • Once the orange has been eaten, dry the peels and create your own orange zest for recipes throughout the year. If you end up with more zest than you think you’ll use within 6 months or so, use a Food Saver to vacuum seal the remaining zest in a pouch for longer term storage.
    • Speaking of a vacuum sealer, I highly recommend that you use it for vacuum sealing canning jars filled with foods of all kinds. It really is a must-have for a prepper’s kitchen.
  • Coffee
    • Grocery stores know that coffee is part of holiday entertaining, so you’re going to find lots of coffee brands on sale. Coffee beans, and especially green, unroasted coffee beans, will have the longest shelf life, but you can still repackage both beans and ground coffee in canning jars using the Food Saver jar attachment to suck out all the air/oxygen or seal the coffee in plastic pouches using your vacuum sealer.
    • Coffee is definitely worth stocking up on, but be sure to keep it stored in a cool, dark, and dry location. Even so, it will have its freshest flavor if used within just a couple of months.
  • Nuts
    • Again, this is the season for baking all types of treats and many of my favorite recipes include nuts. You’ll find nuts on sale but keep an eye on prices because they are still generally a higher priced grocery item.
    • If you do find a bargain, store those nuts in a cool, dry, dark location, and, if possible, vacuum pack them using a Food Saver. This will help the nuts stay fresh and stave off their tendency to go rancid.
  • Fresh fruit
    • Depending on where you live, you may find low prices on blueberries, blackberries, pomegranates, pineapple, oranges, and a lot more.
    • Dehydrating fruit is very simple and food dehydrators don’t have to cost a lot of money. I found mine on Craigslist several years ago for $30 and it still works fine. The Excalibur dehydrator is considered top of the line, and maybe if you have Christmas gift money, this might be a good time to buy!
    • You can also freeze fruit and even can it, so stocking up now on fruits that are in season is a very smart thing to do. Just make sure you budget your time so all that yummy stuff won’t rot during an especially busy time of year.
  • Butter
    • Right now my favorite grocery store has a pound of butter for $2.50. That’s the lowest price I’ve seen in a while. Butter can easily be frozen, at one time I had 40 pounds of it in our big freezer!
    • I’ve heard of canning butter but am not convinced it’s the safest thing to do.
  • Alcohol
    • Call me crazy, but it never hurts to have a few bottles of whisky or vodka around. Even if you’re not much of a drinker, vodka can be useful in making tinctures and from what I’ve heard, whiskey has medicinal uses as well. This article explains why preppers should stock up on alcohol.
    • If you’re thinking of stocking up on bottles of alcohol as a product for barter, stick with hard liquor: vodka, gin, tequila, rum, whiskey and brandy, as they can all have indefinite shelf lives.
    • Learn how to make your own wine with instructions from a book like this one
  • Potatoes, both fresh and instant
    • Potatoes can be peeled, sliced, and dehydrated by following these steps.
    • When stored in a very cool location, around 45 to 50 degrees, they can stay fresh for up to 3 months.
    • Instant mashed potatoes come in handy for quick meals. However, they will need to be repackaged for a longer shelf life. Read these instructions. Once repackaged, I highly recommend placing them in the freezer for at least a week in order to kill any microscopic insect eggs that might be present.
    • Here’s a terrific collection of awesome potato recipes.
  • Canned vegetables
    • Store these in a cool location and they can last for more than a year. Do circle the “Best By” date and then open a can every so often to check for color and flavor.
    • You can always drain the veggies and dry them on your dehydrator trays for even longer shelf life.
  • Over-the-Counter meds for coughs and cold symptoms
    • These generally have a shelf life of more than a year.
    • During the winter months, you’ll also find coupons for these for added savings.
  • Batteries
    • Retailers aren’t stupid. They know that for every battery-operated gift purchased, someone is going to need batteries! Keep an eye out for coupons and combine them with store sales.
    • Batteries are among the most useful items you can stock up on, so go crazy when you find a really good deal!
  • Not-just-for-Christmas wrapping paper
    • Who said that white wrapping paper with red polka dots is just for Christmas? When you find wrapping paper that will be perfectly fine throughout the year, buy it!
  • Gravy and gravy mixes
    • There’s nothing like homemade gravy, but there’s also nothing handier than opening a jar of gravy and pouring it over mashed potatoes! A few jars of gravy in the pantry just might save dinner one day soon!
    • Gravy packets are great as a stock-up item. They have very long shelf lives, can be prepared quickly, and can make items as plain as white rice pretty tasty. I recommend a stash of these for a bare-bones food storage plan like this one.
  • Frozen pies
    • Now, you wouldn’t ordinarily think of a pie when it comes to stocking up, but one or two in the freezer can come in handy.
    • Think about any special occasions coming up, potlucks, parties — any even where you might have to make dessert. Now think about how busy you’re going to be this year. A frozen pie looks like a better and better idea, doesn’t it?
  • Baking staples
    • Sugar, flour, baking powder, chocolate chips — you’ll find all these and a lot more on sale. And, all of them can be stored long-term.
    • Flour, in particular, must be repackaged. Read this to learn how.
    • Watch this video to learn how to store things like chocolate chips, shortening, and candy.
  • Snack foods
    • Grocery stores know that serving appetizers and snacks are a part of the holidays. You’ll find things like Triscuits and other crackers on sale, along with pretzels and chips. If you find these at a great price, stock up and plan on portioning them into snack bags for your kids’ lunches.
  • Chex cereals
    • Everybody and their dog is going to be making one variation of Chex mix or another, so why not stock up on several boxes for breakfasts or other recipes?
    • If you want to store Chex or any other cereal for long term, follow the instructions in the video I mentioned above or package the cereal in mylar bags with an oxygen absorber. This package includes both the bags and the absorbers.
  • Canned soups
    • Like most other canned foods, soups can have a long shelf life if stored in a cool location.
    • Buy soup flavors that your family members enjoy and soups that you normally use in recipes.

What other foods that are on sale during the holidays do you stock up on?

How To Make Biltong – The Best Survival Food

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How To Make Biltong – The Best Survival Food Preppers and homesteaders always need ways to preserve food for a SHTF situation or during the winter.  Canning and root cellars are good options, but the more ways you know how to preserve food, the better off you’ll be when the time comes.  Bioprepper has a …

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6 Pioneer Dessert Recipes You Should Try Today

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6 Pioneer Dessert Recipes You Should Try Today You can hunt for your meat, you can grow your own vegetables and you can equip a pantry using your homesteading knowledge when times get rough. But no matter how much you work to assure the survival essentials for your family, you cannot ignore certain comfort items …

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Overnight Slow Cooker Breakfast Casserole, Ready When You Wake Up!

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Making an overnight slow cooker breakfast casserole is the answer to all of your ‘what’s for breakfast’ worries.   With a few basic ingredients layered in a slow cooker, you will soon wake up to a delicious breakfast that is

The post Overnight Slow Cooker Breakfast Casserole, Ready When You Wake Up! appeared first on Old World Garden Farms.

Quick & Cheap DIY Mead Brewing For The Colder Months

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Quick & Cheap DIY Mead Brewing For The Colder Months This is a really cool project. A few months ago I posted How To Make Mead (Honey Wine) and that went down really well, a lot of you commented how yummy and easy it is to make. Well over at prepperlink.com they have an even easier and cheaper …

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9 Printable Food Storage Cookbooks

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The best thing about the Internet, in my opinion, is all the free information. Unless you’re looking for a particular survival course or plan, most of the info you need can be accessed with just a few clicks. One example of this is all the recipes. Back in the day you had to spend $20-$30 […]

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How To Make The Very Best Chocolate Cake Ever

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If you want to know the secret on how to make the very best chocolate cake ever, I have the recipe today! This is a very moist chocolate cake I make all the time! I used to buy a certain well-known chocolate Bundt cake until I came up with this recipe. I love this recipe because I can make the cake a few days before I need it. The day of the party I pull the cake out of the freezer and place the frozen cake on the platter I want to use. I have done this for years because I have four daughters and I always made their birthday cakes ahead of time. After you place the cake on the platter, cover with plastic wrap and just let the cake thaw until you are ready to frost and decorate it. I remember picking up one of a very popular chocolate Bundt cakes and thinking “yep it’s been frozen”, that is what makes your cakes moist. The chocolate cake below is made with whipping cream on top. ChefLand Quilon Parchment Paper Pan Liner Baking Sheets – 12″ x 16″, 100 Pack. or this size: Regency Parchment Paper Liners for Round Cake Pans 9 inch diameter, 24 pack

This one is very popular at Christmas time or New Year’s Day! The combination of chocolate cake, whipping cream and crushed candy canes is always popular for parties! Now, you can also make my very moist chocolate cake with my cream cheese frosting. Cream Cheese Frosting by Food Storage Moms

Secret To Making Cakes Moist:

I pull the cake out of the oven, wait 5-10 minutes depending what else is going on in the kitchen. I place some parchment paper over the cake (still in the pan) put a plate on top and flip it over onto the large dinner plate. The cake comes right out of the pan and I take it out to the freezer until I want to frost it say in 5 days or so. If you take any one of these cakes to a party….I promise it will disappear. This recipe is the last one you will ever use when you want to make a chocolate cake. My favorite Bundt cake pan: Nordic Ware Pro Form Anniversay Cake Pan, 12 Cup

best chocolate cake

Very Best Chocolate Cake Recipe

Ingredients:
  • 1 package chocolate cake mix (I prefer Duncan Hine’s brand)
  • 1 package INSTANT Chocolate pudding (they come in either 5 or 5.9 ounces)
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 4 eggs
  • 3/4 cup mini chocolate chips (I prefer the mini chocolate chips but the regular size will work)
  • Cream cheese frosting or freshly whipped cream sprinkled with crushed peppermint candy canes.
Instructions:
  1. Preheat oven to 350 degrees. I place everything but the chocolate chips into the mixer bowl. I blend until completely mixed, about 1-2 minutes. Fold in the chocolate chips. Grease a Bundt pan and scoop the mixture into the Bundt pan. Bake for 50 minutes or until a toothpick comes out clean. I wait for about 5-10 minutes before inverting the baked cake onto a parchment paper lined dinner plate. I freeze the cake overnight or until I need it for a party. The day of the party I remove the frozen cake and place it on the platter I will serve it on. Remove the parchment paper and cover the cake with plastic wrap until partially thawed and ready to frost and serve.
  2. Frost with cream cheese frosting or whipped cream and sprinkle with crushed candy canes.

PRINTABLE recipe: The Very Best Chocolate Cake by Food Storage Moms

One thing I want to mention is this recipe can be made into TWO Bundt cakes so you can keep one and take one to a friend: Nordic Ware 6-Cup Bundt Pan, Multicolor If you decide to make two small 6-cup Bundt cakes then the baking time will be only 43 minutes or until a toothpick comes out clean.

The post How To Make The Very Best Chocolate Cake Ever appeared first on Food Storage Moms.

7 Pioneer Recipes Every Prepper Should Learn

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There is a bit of a romantic fantasy about what it must have been like for the pioneers who traveled out west more than a hundred years ago. The idea of land that stretches on for miles without a single building or road was both exciting and frightening to them. However, they had the skills […]

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How To Make A Frugal Breakfast With Only 4 Ingredients

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How to make a frugal breakfast with only 4 ingredients when you use this recipe! Oven baked or Popeye baked pancakes on Christmas morning is one of our family favorites. We add butter, powdered sugar, cinnamon/sugar,  jam or syrup and everyone is happy to choose their favorite topping! When my daughters were little we made these all the time in a 9 inch by 13-inch glass cake pan. I wanted to see if the “puffy muscles” would be in all of the servings if I poured the batter into my greased cupcake or muffin pan. Oh my goodness, I can hardly wait to make these for my grandkids. They will LOVE it!

When we make the batter in a cake pan not everyone gets part of “Popeye’s” puffy muscles….well now they will! All the cupcake/muffin cups puff up to double in size! Of course, you have to hurry because they start to sink. I am not sure how or where we got this recipe called Popeye Pancakes, but I know all of my daughters make them for their kids.

My Favorite Frugal Breakfast:

Frugal Breakfast

 

These taste quite a bit like an omelet/french toast sort of breakfast. It is not french toast and it not an omelet…but in between. It is moist and fluffy and kids love them! What is really awesome about this recipe is we usually always have all the ingredients to make these in our food storage, pantry or refrigerator. You can make this recipe with OvaEasy eggs and powdered or instant milk as well. My daughter Camille substitutes the butter with coconut oil. I have made these with half white flour and half freshly ground hard white wheat flour. This is why this recipe is so great because you can use most any flour of choice. Oh, and the kids love watching the oven when the “muscles” puff up!

You can use a muffin tin: Nordic Ware Natural Aluminum Commercial Muffin Pan, 12 Cup

You only need a blender and 4 ingredients to make this cheap and frugal breakfast! Of course, we all need syrup, jam, cinnamon/sugar or powdered sugar to sweeten the individual puffy pancakes.

Popeye or Puffy Pancakes

Ingredients:

6 eggs

1 cup milk

1 cup flour

1/2 cup melted butter

 Instructions:

Preheat oven to 425 degrees

Place all of the ingredients in a blender and whip until fluffy and blended. Quickly place the batter into a greased 9-inch by 13-inch cake pan or fill a greased muffin/cupcake (12 cupcake pan) to the top of each cupcake spot. They will puff up.

Bake the cake pan or cupcake pan approximately 15-20 minutes or until golden brown. Serve with butter, powdered sugar, cinnamon/sugar, jam or syrup.

PRINTABLE recipe: Popeye or Puffy Pancakes by Food Storage Moms

Please tell me what your favorite breakfast ideas you like to serve for the holidays, I love to hear!

The post How To Make A Frugal Breakfast With Only 4 Ingredients appeared first on Food Storage Moms.

Holiday Herbal Gifts Part 3 “Salts”

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Holiday Herbal Gifts Part 3 “Salts” Cat Ellis “Herbal Prepper Live” Audio in player below! Wrapping up this series on herbal gifts, the focus is on salts. Salts of various types make great, quick, natural, and non-toxic, handmade gifts. Best of all, they are easy. By definition, a salt any chemical compound formed from the … Continue reading Holiday Herbal Gifts Part 3 “Salts”

The post Holiday Herbal Gifts Part 3 “Salts” appeared first on Prepper Broadcasting |Network.

Potatoes You Can Cook-Mash-Fry-On The Cheap

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Would you love some potatoes you can cook-mash-fry-on the cheap? Potatoes are the leading vegetable crop in the United States (not including sweet potatoes), with about 15% contributing to farm sales. Over 50% of the potatoes grown are processed for french fries, potato chips, dehydrated potatoes and other popular potato products. I purchased this 20-pound bag of #1 potatoes for $5.99. Woo Hoo! Let’s see how many meals or side dishes I can make with it. Start saving money today!

The fall harvest produces approximately  90% of all potatoes grown, although they are grown year round. Potatoes are a tuberous vegetable crop grown from the Solanum tuberosum. I buy certified seed potatoes and plant them in containers/pots and in my raised gardens. You basically cut the “eyes” from the seed potatoes and plant them. I will have a post showing you how to plant seed potatoes when I start my Spring planting. There is nothing better than seeing those plants start to sprout. They are really attractive plants in your garden and add to the landscape appeal.

Potatoes are pretty low calorie, it’s all the stuff we add to them that gives them a bad rap. They really are good for us. They are full of vitamins like Vitamin C & B. They are really high in Potassium, Magnesium, and B-6. They have a little iron and a little calcium. A medium potato is about 165 calories. I wash and scrub all the potatoes with a vegetable scrubber and cut off the bad spots before I make any of these. Let’s get started with my 15 easy ways to make some meals with potatoes.

Potatoes You Can Cook:

1. Mashed Cheap Potatoes

These potatoes are peeled and boiled in water until a fork test shows that they are cooked enough. I drain the water and add whatever I have in the refrigerator to make them creamy and fluffy. I use either milk, sour cream, whip cream, butter, and salt, then mashed with my stainless steel masher. I really like the peeled potato look, but sometimes I just don’t have time to peel the potatoes, but today I did (with a little help from my husband). I must say my husband would love mashed potatoes every night…he really would! My favorite potato masher: Best Manufacturers Waffle Head Potato Masher

15 Easy Ways To Use Healthy And Cheap Potatoes| via www.foodstoragemoms.com

2. Dirty Mashed Cheap Potatoes

Okay, now I will show you my “dirty” mashed potatoes. Of course, you can see some of the peelings because these were not peeled. I just boiled them, drained them and mashed them with the hand masher because I like a few chunks in the dirty mashed ones! I add milk, sour cream, whip cream, butter and some salt. Fabulous to eat!

15 Easy Ways To Use Healthy And Cheap Potatoes| via www.foodstoragemoms.com

3. Nachos

I honestly could eat Mexican food every night, so I thought why not slice some cooked sliced potatoes, add some re-fried beans, grated cheese and top with sliced black olives. Add a little guacamole, sour cream, and some salsa….yummy! These really are good! Great for football games in front of the television!

15 Easy Ways To Use Healthy And Cheap Potatoes| via www.foodstoragemoms.com

4. Homemade Hash Browns

Here you can see I grated some baked potatoes and made my own hash browns. I freeze these in baggies to enjoy later. They are so much cheaper than the frozen ones you buy at the grocery store. I thaw them in the refrigerator and fry in a little butter. No other ingredients. Healthy natural potatoes. My favorite grater: Cuisinart CTG-00-BG Boxed Grater

15 Easy Ways To Use Healthy And Cheap Potatoes| via www.foodstoragemoms.com

5. Steak Fries With Fry Sauce

With this recipe, I sliced the raw potatoes in wedges and placed them in a bag with a little olive oil and water. Shake the bag and spread them on a cookie sheet and bake @375 degrees for about an hour, or until cooked to desired tenderness. I used equal amounts of chili sauce and mayonnaise to make the fry sauce. Is your mouth watering yet? Mine is for sure. My grandson ate all of these over the weekend. Love that guy!

15 Easy Ways To Use Healthy And Cheap Potatoes| via www.foodstoragemoms.com

6. Potato Chips

I baked 1/8 inch sliced potatoes in the oven @375 degrees on a greased cookie sheet for about 40 minutes. I let them cool on a cookie sheet to make sure they stayed crispy. This makes for an easy healthy snack. Sometimes you just need some chips!

15 Easy Ways To Use Healthy And Cheap Potatoes| via www.foodstoragemoms.com

7. Stuffed Bell Peppers

I had some friends over for dinner last night and they are always willing to try my creations. I had a few different bell peppers, so I made some stuffed bell peppers with some of the mashed potatoes. Yummy! I baked them @350 degrees for about 40 minutes. Our friends loved these! WooHoo!

15 Easy Ways To Use Healthy And Cheap Potatoes| via www.foodstoragemoms.com

8. Potato-Turkey Wraps

Here are some whole wheat wraps spread with mashed potatoes along with some cooked turkey slices. I baked them with a toothpick to help hold them together. I baked them @350 degrees for about 30 minutes. Everything is actually already cooked, so I was really just heating them through to serve. Add some Pico de Gallo and you are set for a great meal!

15 Easy Ways To Use Healthy And Cheap Potatoes| via www.foodstoragemoms.com

9. Mexican Potato Salad

I am sincerely trying to eat more vegetables, so I took some baked potato chunks and added black beans (drained) and corn (drained). I then added a little Pico de Gallo, cilantro, green onions and black olives. You can serve this cold or at room temperature.

15 Easy Ways To Use Healthy And Cheap Potatoes| via www.foodstoragemoms.com

11. Pico de Gallo Bites

Here I used some sliced baked potatoes topped with re-fried beans, guacamole, Pico de Gallo and black olives. Easy to make and serve. Another football game favorite snack!

15 Easy Ways To Use Healthy And Cheap Potatoes| via www.foodstoragemoms.com

12. Potato & Cheese Quesadillas

Okay, these were going to be taquitos but the corn tortillas were too dry so they crumbled when I tried to roll them with mashed potatoes and cheese in them. So, I make quesadillas! I baked them at 350 degrees until I could see the cheese melting. I did spray the tortillas with vegetable oil because they were so dry and brittle. You could bake these on a griddle or fry pan. I think salsa or Pico de Gallo goes with most every meal!

15 Easy Ways To Use Healthy And Cheap Potatoes| via www.foodstoragemoms.com

13. Heidi’s Potato Chunks

These potatoes are my whole family’s favorite ones. My daughter, Heidi makes them like the potato steak fries but cuts them into chunks and sprinkles them with Lawry’s Salt. Bake at 375 degrees for about 40-45 minutes, or until desired tenderness. Serve with fry sauce above.

15 Easy Ways To Use Healthy And Cheap Potatoes| via www.foodstoragemoms.com

14. Regular Baked Potatoes

This one is easy because I just baked the washed potatoes. These make for an easy side dish with butter, sour cream, grated cheese and bacon bits, if desired. I have to admit I like way too much sour cream on my baked potatoes. Okay, I like a lot of butter as well. There is something about the combination of these together.

15 Easy Ways To Use Healthy And Cheap Potatoes| via www.foodstoragemoms.com

15. Twice Baked Potatoes

You can bake the potatoes covered with foil (non-shiny outside), plain or oiled and sprinkled with Kosher Salt. I poke the potatoes with a fork. I don’t know if its an old wives tale but I always do this when baking them. After baking, cut them in half lengthwise. Scoop out the insides as close to the edge of the peel as possible. I mash the insides with my potato masher with butter, sour cream, green onion and salt in a medium size bowl. Heap the filling back into the skins and bake until heated through. Bake at 350 degrees about 30 minutes. Sprinkle with a little grated cheese. Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

15 Easy Ways To Use Healthy And Cheap Potatoes| via www.foodstoragemoms.comHere is the finished product below:

15 Easy Ways To Use Healthy And Cheap Potatoes| via www.foodstoragemoms.com
***Bonus-You Can Freeze Potatoes:

Yes, you can freeze your leftover mashed potatoes or hash browns. The ones you buy at the store that are already mashed are so expensive, plus they add ingredients I cannot pronounce.

15 Easy Ways To Use Healthy And Cheap Potatoes| via www.foodstoragemoms.com

Let me know how you to like to use potatoes, I love adding comments to my posts. Thanks again for being prepared one step at a time.

The post Potatoes You Can Cook-Mash-Fry-On The Cheap appeared first on Food Storage Moms.

Butter Pecan Biscotti

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 For a special treat, I love dipping sweet biscotti into my warm tea or coffee. In the past, I hadn’t had much luck when I attempted to make my own. In regular biscotti recipes, the cooking process dried out the biscotti so much that the end result was always “over toasty,” to say the least.

This recipe bakes the biscotti twice (see directions) and gives it the right texture that I was going for – light and crispy.

This recipe is versatile and can be jazzed up by adding toffee or chocolate chips to the batter, nuts, dried fruits or drizzling melted chocolate for a more indulgent dessert. Rest assured, this is the perfect dessert to pair with coffee or tea.

 

Butter Pecan Biscotti

(makes 20 biscotti)

1/2 cup butter, unsalted
2/3 cup sugar
1/2 teaspoon salt
4 teaspoons vanilla extract (I make my own. Here’s the recipe.)
1 1/2 teaspoons baking powder
2 large eggs
2 cups unbleached all-purpose flour
1/2 cup coarsely chopped pecans

*optional: add 12 ounces of mini white or regular chocolate chip morsels, or 1/2 cup cranberries or raisins, or even some sprinkled sugar, if desired.

Instructions:

  1. Lightly grease a large baking sheet and preheat oven to 350 degrees F.
  2. In a medium-sized bowl, use an electric mixer to cream butter, sugar and salt and vanilla.
  3. Add baking powder and continue mixing until the mixture is smooth and creamy.
  4. Beat eggs and mix until combined.
  5. At low speed of your mixer, add the flour, stirring until dough is thick and mixed thoroughly.
  6. Transfer dough to prepared baking sheet and divide it in half.
  7. Shape dough to form two 9 1/2″ x 2″ logs, about 3/4″ tall. Straighten the logs, and smooth their tops and sides.
  8. Bake for 25 minutes and remove it from the oven.
  9. Reduce the oven temperature to 325°F. Meanwhile, allow biscotti to cool slightly and using a long serrated knife, cut the log crosswise into 1/2″ to 3/4″ slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. The biscotti should be soft and easy to cut into.
  10. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry and are beginning to turn golden.

The biscotti will have a light and crunchy feel to them, but they’ll continue to dry out as they cool.

Remove the biscotti from the oven, and transfer them to a rack to cool. Store airtight at room temperature; they’ll stay good for weeks.

The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

Peasant Bread: The Easiest Bread You Will Ever Make

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Peasant Bread: The Easiest Bread You Will Ever Make Peasant bread is a no knead bread, I know some people hate no knead bread but this is not your typical no knead bread. It bakes in well-buttered pyrex bowls — there is no pre-heating of the baking vessels in this recipe. It emerges golden and crisp …

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How To Make Croissant Rolls Whenever You Want

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Today it’s all about how to make croissant rolls whenever you want!  You can make croissant rolls, dinner rolls, cloverleaf rolls, breadsticks, etc. with this easy recipe. I must tell you that this recipe is made with white bread flour and not freshly ground whole wheat flour. Sometimes I just want my white flour rolls, just saying. I used to teach classes in my home, at churches and even in a store right here in St. George, Utah. In the store, there was a group of people in one of the classes where we called ourselves the “The Dixie Dumpers”. I will tell you the reason it started is because I always say, “I just dump stuff in when baking or cooking because I am a dumper”. I don’t always measure exactly, I am not a chef, just a Mom, and a Grandma.

Well, St. George, Utah has a history of Dixie, Dixie College or Dixie State University. Well, in class someone said the hugeD on the hillside will now remind all of us of the “Dixie Dumper Chics” from our cinnamon roll class at the store! We had a lot of fun in those classes. Please remember, you have to have fresh ingredients or you may be very frustrated with the outcome. White flour has a shelf-life of 6-12 months at the most. It depends on how long the bag was in the store. Yeast and dough enhancer must be fresh as well. So, please date your white flour and store your yeast and dough enhancer in the freezer or refrigerator, depending on how often you make bread or rolls. Okay onto the recipe.

How To Make Croissant Rolls

This recipe makes approximately 24 croissants:

Ingredients:

  • 1 cup warm milk
  • 2 tsp. Saf instant yeast
  • 2 tsp. dough enhancer (optional-this makes fluffier rolls or bread) NutriMill Dough Enhancer 16oz Bag
  • 1 egg
  • 1/8 cup oil (I use olive oil)
  • 3/4 tsp. sea salt
  • 1/4 cup sugar
  • 1/4 cup warm water
  • 3 to 3-1/2 cups white bread flour
Instructions:

I start with a Bosch bread mixer, although you could make these in a large bowl. I put the yeast, warm water, salt, oil, and sugar in the bowl. I then add the eggs and slightly mix it in the Bosch so the eggs do not “cook”. 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 greased plastic wrap. I let the dough rise until double the original size. I punch down the dough and roll out or make whatever shape of rolls I feel like making, today it’s croissants.

Make Croissant Rolls

I divide the dough in half and start rolling each mound of dough into a circle (I spray the counter with vegetable spray to keep the dough from sticking to the counter). You then slather the dough with softened butter and then cut the dough with a pizza cutter into 12 “pizza shapes”.

Make Croissant Rolls

Next, you roll each “pizza slice” from the fat end into the center of the “pizza”. Place the rolls with the flap tucked under on a greased cookie sheet.

Make Croissant Rolls

Cover with greased plastic wrap and let the dough rise one more time. This makes them fluffy. When double in size (1-2 hours maximum) remove the plastic wrap and bake at 350 degrees for 12-15 minutes or until golden brown. I lightly butter the tops of each croissant after baking.

PRINTABLE recipe: Easy To Make Croissant Rolls by Food Storage Moms

This recipe also makes two one-pound loaves of bread: White-Bread-For-Two Recipe

My favorite things:

Fat Daddio’S 2-Piece Bread Pan Set

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

Bosch MUM6N10UC Universal Plus Stand Mixer, 800 Watt, 6.5-Quarts with Blender, Bowl Scraper, and Cookie Paddles

The post How To Make Croissant Rolls Whenever You Want appeared first on Food Storage Moms.

Easy To Make No-Fail Whole Wheat Dinner Rolls

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This is my easy to make no-fail whole wheat dinner rolls recipe. If you have freshly ground wheat and fresh ingredients these will be fluffy and so soft, I promise. This is my all time favorite whole wheat bread recipe, that also makes the best whole wheat dinner rolls. Here’s the deal, if you start with fresh ingredients anyone can make the most delicious dinner rolls or bread. You can save money on your food budget at the same time. I grew up with my mother making bread. I absolutely love the smell of baking bread coming from the kitchen. There is just something about the feel of bread dough in your hands that is so therapeutic to me. You need to be aware that the ground wheat in your local grocery stores is not the best choice for whole wheat flour. It may have been sitting on those shelves for months. It is not fresh. Check with neighbors to see if they will grind your wheat if you don’t happen to have a wheat grinder available. I’m very fussy where I buy my whole wheat. I only buy it from Lehi Mills in Lehi, Utah. Costco sells it sometimes, at least out West.

When my girls were little they would love to have a chunk of dough to play and mold their own loaf. My grandkids and “adopted” neighbor grandkids have all loved playing with real bread dough. Well, I did a post showing how to make my no-fail white dinner rolls and I received many emails asking for a whole wheat recipe dinner roll. I wrote a similar post a few years ago, but I updated it today.

Here they are ready to bake. Today I used the recipe below and made 5-one pound loaves and one cake pan with 12 dinner rolls. I make them with about 2 to 2-1/2 inches in diameter balls. I tuck the edges underneath and space them about one inch apart in the greased 9 inch by 13-inch cake pan. This is the one pound bread loaves I prefer: Fat Daddio’S 2-Piece Bread Pan Set

no-fail whole wheat dinner rolls
Here is my no-fail whole wheat dinner roll recipe. Please remember if you use fresh ingredients anyone can make bread. You really can, and you will save money at the same time! This is the pan I use: All-Clad 00830 Stainless-Steel Lasagna Pan with 2 Oven Mitts/ Cookware, Silver and the dough cutter: OXO Good Grips Multi-purpose Stainless Steel Scraper & Chopper I never “pull” or “stretch” my bread dough.

No-Fail Whole Wheat Dinner Rolls

Serves: 45-60 rolls (it will depend on how small or large you make your balls of dough) Please note: yes you can cut the recipe in half,  I live in Utah where we all make HUGE batches, that’s how we roll here.
Ingredients:
Instructions:
  1. Start adding the ingredients in the order shown above with one exception into your mixing bowl…start with 7 cups of flour and slowly add more flour until the dough pulls away from the sides of the bowl. I use a Bosch Mixer. I grew up making bread without a mixer..it can be done by hand. I grew up letting my bread rise twice, so I still do that. I mix it for 10 minutes in my Bosch. Form dough into balls and fill greased cookie sheets or 9 by 13-inch pans. Cover with greased plastic wrap. Let rise again. Remove the plastic wrap. Bake in a preheated oven @350 degrees. Bake about 15-20 minutes. I brush them with butter on the tops after baking.

PRINTABLE recipe: No-Fail Whole Wheat Dinner Rolls by Food Storage Moms

Baked No-Fail Whole Wheat Dinner Rolls:

 No-Fail Whole Wheat Dinner Rolls

Please let me know if you try my no-fail whole wheat dinner rolls recipes, I love to hear! Thanks for being prepared for the unexpected. May God bless you and you family.

The post Easy To Make No-Fail Whole Wheat Dinner Rolls appeared first on Food Storage Moms.

Quick and Easy Artichoke Dip Recipe, Prepared And Ready In Minutes!

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Our quick and easy artichoke dip recipe is a life saver when you need to make a crowd pleasing appetizer and have little time.  Most likely you will have all the ingredients that you need in your pantry or refrigerator

The post Quick and Easy Artichoke Dip Recipe, Prepared And Ready In Minutes! appeared first on Old World Garden Farms.

Breakfast In The 18th Century!

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Published on Dec 12, 2016

A simple, delicious recipe from The Art Of Cookery by Hannah Glasse

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Quick And Easy Slow Cooker Sloppy Joes

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I want to share my quick and easy slow cooker sloppy joes recipe with you today. This sloppy joe mixture is freshly made from scratch and has a sweet tangy flavor. You can freeze the cooked meat ahead of time and just add the other pantry or refrigerator items when you want to make this recipe.This slow cooker sloppy joes recipe uses some of your food storage along with whatever meat you want to use. Or substitute the meat for your favorite beans. This recipe is great with ground venison, beef, turkey or elk. We have a lot of game hunters in Utah, so this recipe is a family favorite. I use this slow cooker after I fry the meat with the onions. Then I can add the other ingredients to set and forget my dinner. I fried the hamburger with the fresh onions (I normally only use freeze dried onions), but I had a couple of onions I used today in the pantry. Cuisinart PSC-350 3-1/2-Quart Programmable Slow Cooker

This picture above is the finished product inside a yummy sesame seed hamburger bun. The sloppy joe mixture is ready to serve on your favorite hamburger buns. They are great to serve with potato chips, dip, carrots, celery sticks and fresh fruit. Oh, and don’t forget the root beer! This is a perfect meal to take in a slow cooker to any family reunion or neighborhood get together.

You could make this recipe with your freeze-dried hamburger as well. I would just cover the freeze-dried meat in cool water for a few minutes (I never follow the directions) and then drain it. If you don’t have time to fry the hamburger or other meat of choice, you can use rehydrated freeze-dried meat.

The ONLY time, in my humble opinion, you must follow directions using freeze-dried food would be for using freeze-dried cheese. You must use cold water with freeze-dried cheese OR your cheese will start cooking, just a tidbit of information I learned the hard way, just saying. I call those mini mistakes or learning curves.

Slow Cooker Sloppy Joes

Ingredients:
  • 2-6 ounce cans tomato paste with equal amounts of water added
  • 4 lbs. freshly ground beef, venison, elk, turkey or cooked beans of choice
  • 2 onions, chopped
  • 2 tablespoons butter
  • 1/2 cup brown sugar
  • 4 teaspoons salt
  • 1/2 cup white vinegar
  • 1/2 cup prepared mustard (bottled-not dry)
  • 1/2 cup barbecue sauce
  • 4 teaspoons Worcestershire sauce
Instructions:
  1. Saute the meat of choice with the chopped onions until fully cooked. Add the remaining ingredients in the order shown above. Cook on low in a slow cooker for 4-6 hours, depending on your slow cooker temperature.

PRINTABLE recipe: Sloppy Joes by Food Storage Moms

Homemade Hamburger Buns by Food Storage Moms

This recipe makes 12 hamburger buns.

Ingredients:

2 tablespoons SAF instant yeast Saf Instant Yeast, 1 Pound Pouch

2 tablespoons dough enhancer (optional-this makes them fluffy) NutriMill Dough Enhancer 16oz Bag

1-1/8 cup water

1/3 cup vegetable oil

1/4 cup sugar

1 egg

1 teaspoon sea salt

3-1/2 to 4 cups white bread flour

Instructions:

Preheat the oven to 425 degrees. Now, you can make these in a large bowl, but I used my Bosch bread mixer, and as you know, I dump everything in the mixer (yep, I’m a dumper). I wait until the bread dough pulls away from the mixer. I add just a little until the dough pulls away from the sides of the bowl. Now sprinkle some bread flour on the counter and knead the bread dough about 2-3 minutes and divide the dough into 12 pieces. Grease a cookie sheet and set it aside. Now you roll the pieces into balls and flatten with your hands. Place each flattened ball onto the cookie sheet. I flatten them again with my hand on the cookie sheet. Cover the pan with greased plastic wrap and let rest about 10 minutes. Bake at 425 degrees for 9-12 minutes or until golden brown.

PRINTABLE recipe: The Best Hamburger Buns by Linda at FoodStorageMoms

My favorite things:

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

Nesco American Harvest 4818-22 Anniversary Edition Roaster Oven, 18 quart, Red

Great River Organic Milling Bread Blend Variety Pack, 20-Pounds

King Arthur Flour – Unbleached Bread Flour, 5 LB (2 Pack)

The post Quick And Easy Slow Cooker Sloppy Joes appeared first on Food Storage Moms.

The Best Christmas Morning Breakfast Casserole Ever

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I’m sharing the best Christmas morning breakfast casserole ever today! I don’t know about you, but I love an easy to make Christmas breakfast baking in the oven while we sip hot chocolate in our bathrobes sitting around the Christmas tree and opening a few presents. This particular recipe our family has baked every year for the holidays for a very long time. We like it because we are all salsa lovers and that’s what we serve with it, along with sour cream and grated cheese. You make it the night before and bake it in the morning. Easy peasy. Yes, it has some processed Velveeta cheese, but we only make it once or twice a year. I realize we are all trying to get away from processed food. It’s so funny because I grew up on Velveeta cheese and I still think it makes the very best grilled cheese sandwiches in the world. That’s how we roll around here.

I can’t believe that Christmas is right around the corner, literally. I have the printable recipe below ready to print. This is a wonderful breakfast for New Year’s Day as well.  I love anything you can make the day before that you can pop in the oven the next morning. So let’s get started with one of my favorite traditional Christmas morning breakfast recipes.

Christmas Morning Breakfast Casserole

Ingredients:

  • 8 slices of bread with crusts removed, tear or cut into bite-size pieces
  • 2/3 pound Velveeta cheese, sliced
  • 4 cups milk
  • 8 eggs
  • pinch of salt
  • 1/4 teaspoon dry mustard
  • 2 cups of grated cheese, mild cheddar is our favorite
  • 6-8 slices of cooked bacon broken into bite size pieces
  • 1 package of Jimmy Dean sausage, cooked and drained then cooled

Grease a 9 by 13-inch pan and place the bread pieces in the bottom. Next, place the sliced Velveeta over the bread. Put the grated cheese on top. Blend the eggs, milk, salt and dry mustard until smooth. Pour this over the pan filled with bread, Velveeta and grated cheese. Cover and place in the refrigerator overnight.

Combine the cooked bacon and sausage in a bag when cooled and place in the refrigerator overnight. You will use this mixture in the casserole in the morning.

The next morning, preheat the oven to 325 degrees. Remove the cover from the 9 by 13-inch pan and sprinkle the bacon and sausage over the casserole. You will need to use your fingers or a spoon to push the bacon and sausage down into the casserole so it’s mostly covered. It’s very moist so it makes it easy to press the meat down into the pan. Bake uncovered for 1-1/2 hours or until the eggs set.

Serve with the following items if desired:

  1. hashbrowns
  2. salsa
  3. grated cheese
  4. grilled chopped onions
  5. sour cream
  6. fresh fruit
  7. orange juice
  8. hot chocolate or cocoa with whipped cream, of course
  9. buttered toast
  10. cinnamon rolls
  11. bagels and a variety of cream cheeses

PRINTABLE recipe: Christmas Morning Breakfast Casserole by Food Storage Moms

I hope you try  our Christmas breakfast casserole recipe, it’s our favorite! Happy holidays and may God bless your family this wonderful time of the year.

My favorite things:

All-Clad 00830 Stainless-Steel Lasagna Pan with 2 Oven Mitts / Cookware, Silver

All-Clad T195 Stainless Steel Dishwasher Safe Cook Serve Lasagna Server, Silver

Prepare Your Family for Survival: How to Be Ready for Any Emergency or Disaster Situation

Lodge L12CO3 Camp Dutch Oven, 6-Quart

Lodge EC4D43 Enameled Cast Iron Dutch Oven, 4.5-Quart, Island Spice Red

KitchenAid KP26M1XER 6 Qt. Professional 600 Series – Empire Red

Lodge L10SK3ASHH41B Cast Iron Skillet, Pre-Seasoned, 12-inch

The post The Best Christmas Morning Breakfast Casserole Ever appeared first on Food Storage Moms.

Lemon Chocolate Chip Scone Mix in a Jar

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Looking for a quick and tasty gift for friends and co-workers? Lemon Chocolate Chip Scone Mix is just the thing. Package it up in a Mason jar with a reCAP Flip lid and it will be the gift that keeps on giving | PreparednessMama

+ a Mason Jar re-CAP Giveaway If you are looking for a quick and tasty gift for friends and co-workers, this Lemon Chocolate Chip Scone Mix is just the thing. Package it up in a Mason jar with a reCAP Flip lid and it will be the gift that keeps on giving. The chocolate chips […]

The post Lemon Chocolate Chip Scone Mix in a Jar appeared first on PreparednessMama.

Twelve Wild Foods For The Christmas Season

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Twelve Wild Foods For The Christmas Season   As winter is approaching, the wild edibles get harder and harder to find. This article shows you 12 wild edibles still around when its Christmas season, it even shows us recipes to use them with too. Wild edibles should be utilized more, especially because the price of …

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The post Twelve Wild Foods For The Christmas Season appeared first on SHTF & Prepping Central.

Corn Flake Cookies Recipe, A Christmas Cookie Taste You Won’t Believe!

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Have you ever tried Corn Flake Cookies? WAIT – Don’t stop reading here!!! The first time I tried one, I never knew they were made with corn flakes, let alone dates! But as everyone was raving about the chocolate covered

The post Corn Flake Cookies Recipe, A Christmas Cookie Taste You Won’t Believe! appeared first on Old World Garden Farms.

What Is Your All Time Favorite Christmas Cookie? We Want Your Vote!

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So what is your favorite Christmas cookie of all time? Is it the famous sugar cookie cut-out, beautifully decorated with classic icing? Or perhaps the more decadent thumbprint cookie filled with a favorite jelly? No  matter the choice, there is no

The post What Is Your All Time Favorite Christmas Cookie? We Want Your Vote! appeared first on Old World Garden Farms.

Pemmican – The Survival Super Food

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Pemmican – The Survival Super Food When it comes to survival food, pemmican is on top of the list and for good reason. This survival food stood the test of time, it’s easy to prepare and it will last for a long time, without the need of refrigeration. Pemmican is one of the legacies of …

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The post Pemmican – The Survival Super Food appeared first on SHTF & Prepping Central.

What Makes The Perfect Chocolate Chip Cookie? Here’s Our Recipe

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What makes the perfect chocolate chip cookie? Ask anyone and no answer will be the same.   Some people like their cookies to be crisp and crunchy, while others like them to be soft and gooey. Growing up I would

The post What Makes The Perfect Chocolate Chip Cookie? Here’s Our Recipe appeared first on Old World Garden Farms.

Quick And Easy Way To Make Ebelskivers

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This is my quick and easy way to make Ebelskivers for the family. When I was a little girl, my grandmother and mother would make these Whole Wheat Ebelskivers for special occasions like Christmas Eve or Christmas Day. I carried on the tradition with my own daughters. My mother used a cast iron Ebelskivers (pronounced: able-skeevers) Pan. I used a cast iron one for years, in fact, I think one of my daughters has the original one. I purchased one that is made by Nordic-Ware. I have a glass top (which I do not like) stove. LOL! The Nordic-Ware works better on my stove than the cast iron style pan. The bottom is a little flatter with a ring that generates the heat evenly on a glass stove top.

I love making memories with my kids and grandkids, and this one is truly a hit for everyone involved! Just picture a heaping platter with these Ebelskivers, freshly whipped cream, butter, powdered sugar, several syrup flavors and bring on the jam and jellies! Life is good when you surprise your family with these, I promise. UPDATED: I now have a gas stove so I can use any Ebelskiver pan!! I use several at a time when I make these, so check out these pans: Nordic Ware Danish Ebleskiver Pan or Norpro Nonstick Cast Aluminum Danish Aebleskiver Filled Pancake Pastry Pan New or Norpro 3114 6.5-Inch Cast Iron Danish Aebleskiver Pan Makes

Linda’s Whole Wheat Ebelskivers

Mix the following ingredients and set them aside:

  • 1-1/2 cups freshly ground whole wheat flour (white bread flour works too)
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon dough enhancer (optional)
  • Scant or dash of salt
  • Freshly ground nutmeg using a Microplane or out of a jar to taste

Ebelskivers With Nutmeg

Whisk the following:

  • 1 cup Buttermilk (I used the dry food storage type and reconstituted it with water as directed)
  • 2 Eggs
  • 1 cup Sour Cream

Ebelskiver Ingredients

After whisking, add the dry ingredients. Heat the Ebleskiver 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 sides as shown in the picture.

Ebelskiver Pan

You fill the holes almost completely full and they puff up! So fun!

Ebelskiver Pancakes

They look really fancy, but they are so easy to make. My grandkids love these! Although Mickey Mouse Pancakes/Waffles are still their favorite!

Whole Wheat Ebelskivers (this is the printable recipe below)

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)
  • Scant 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 sides as shown in the picture.
Please share with me some of your family traditions you enjoy making together, thank you from the bottom of my heart. May God bless you and yours!

My favorite things:

Saf Instant Yeast, 1 Pound Pouch

Norpro 335 Nutmeg Grater

OXO Good Grips 3-Piece Mixing Bowl Set, Blue/Green/Yellow

Measuring Cups 7 Piece with New 1/8 cup (Coffee Scoop) by KitchenMade-Stainless Steel-Nesting set.

Microplane 40020 Classic Zester/Grater

The post Quick And Easy Way To Make Ebelskivers appeared first on Food Storage Moms.

The Best Fresh Broccoli Salad You Will Ever Make

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This is truly the best fresh broccoli salad you will ever make, I really do mean this. You can make a big bowl and take it to a family reunion or neighborhood party, or cut the recipe in half and enjoy it as a family. I LOVE every fresh broccoli salad recipe I can find. This salad has bacon, mozzarella or Swiss cheese and a few other ingredients. You can add different things to it and change it to fit your taste, or just to use other ingredients you have in your pantry that it’s time to put to use. I must tell you a secret about this salad recipe, I paid about $30.00 from a popular store in California once and the salad was 1/3 of the size of this recipe. Live, learn and move on, right? This is a great salad for summer and a bonus to take to a holiday party. People love this salad, if they like broccoli, that is!

If you grow broccoli in your garden this recipe would be great to have for any meal. Of course, any salad that has bacon (or most any other meat) I will for sure love it! Yes, I have a few cans of Yoders bacon in my emergency food stash for a special meal. It is way too expensive to buy for everyday use, but then in an emergency, I will break out one of those cans. For this recipe, I just used precooked bacon from Costco I had stashed in the freezer. I think with the price of bacon these days I might not be buying bacon for a very long time. We had our daughter and family in town from Flagstaff for nearly a week. What a great time! I opened a can of this bacon and laid it side by side to the precooked bacon from Costco and it looked identical in size and tasted the same. Interesting test for me. Yoders Canned Fully Cooked Bacon, 9 Ounce or a 1/2 case: 1/2 Case (6 Cans) Yoder’s Premium Canned Bacon

One of the challenges with teenage girls is trying to plan meals they’d all like, besides pizza, bagels, etc. We decided to try this broccoli salad and it was a hit! Keep in mind that this is one of those salads that seems to get better with age.The kids liked it better the second day, and we’d made a large enough salad that there was plenty available the second time around. I particularly like this salad because it’s a good way to get the younger ones to eat vegetables. I know, it does have dressing and sugar and other ingredients, but since the broccoli is the main food item I feel better about it. Don’t be afraid to be creative and add different kinds of nuts, cheese, more onions. I know other cooks who add fruits like grapes to add a totally different look and taste. Give it a try, you won’t be disappointed.

Fresh Broccoli Salad Recipe

Ingredients:
  • 3-4 whole heads of fresh broccoli (break into small flowerets)
  • 1 cup chopped purple onion
  • 2 cups grated Swiss cheese or mozzarella cheese
  • 1-2 cups chopped cooked and crumbled bacon

Dressing:

  • 2 cups mayonnaise or Miracle Whip salad dressing
  • 1 cup sugar
  • 1 tablespoon red wine vinegar
Instructions:
  1. Place all of the ingredients in a large bowl (not the dressing ingredients). Mix all the dressing ingredients in a smaller bowl and pour over the salad ingredients. Serve cold. Optional add-ons: craisins, chopped walnuts, chopped pecans, grated carrots, sliced radishes, grapes, or raisins. It’s even better the next day, I promise.

PRINTABLE recipe: Fresh Broccoli Salad Recipe by Food Storage Moms

My favorite things:

PriorityChef Colander, Stainless Steel 3 Qrt Kitchen Strainer With Large Stable Base

Wusthof Classic 8-Inch Cook’s Knife

Red Feather PURE CANNED BUTTER – 2 cans of 12oz each – great for survival earthquake kit

The post The Best Fresh Broccoli Salad You Will Ever Make appeared first on Food Storage Moms.

The Crumpet Controversy

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Published on Nov 28, 2016

Sometimes while doing research for 18th Century Cooking we run into a recipe that is a little confusing and sometimes controversial. Kevin joins Jon in the kitchen today to make a Crumpet recipe from 1769. This recipe could easily be mistaken for other “biscuit” dishes, but we assure you, this is a Crumpet. A very delicious Crumpet!

Barm Playlist – http://bit.ly/2ftLWzg

This video channel is made possible by the patronage of our customers. Be sure to visit our website: http://www.jas-townsend.com

If you’re interested in learning more about reenacting, including the different kinds of historical interpretation you can do, be sure to sign up of our FREE “Getting Started in Living History” video course! Simply click on this link – http://bit.ly/2gzhl3i

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How To Have A Cookie Exchange Party This Year

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Today it’s all about how to have a cookie exchange party this year! My daughter, Alli, has a friend named Charla who is amazing in everything she puts her mind too! Well, every year she has a cookie exchange party with friends and family. I know we have virtual cookie exchanges sometimes, but I’m talking about planning a real cookie exchange. You know you grab a piece of paper and start numbering it with all your friends and if they have emails, yay! You can put together an email list to send out the invitation to everyone this year, next year and the year after that. Social media is fabulous, don’t get me wrong, but there is something about that face to face conversation that is so important. Cookie exchange party, here we come!!

Here’s how it works, one person is the host, in this case, Charla is the host and therefore opens up her home to friends and family to exchange cookies. Now, typically the party is around the holidays so you bring cookies for everyone attending to exchange. Let’s say you have invited 15 people and then only ten people can make it. No worries, not everyone can come to the party on the date you have planned. Each guest brings a dozen cookies bases on their recipe with enough to provide to ten people. In other words, you bring enough cookies to taste and trade for cookies at the party.

Cookie Exchange Party Tips:

  1. Send out the invitations about 4 weeks in advance with instructions where the party is, the date and time. You will let them know how many are invited to attend. You will instruct them to bring a dozen cookies for each person attending. I would keep the party at 8-12 people otherwise it may seem overwhelming to make a LOT of cookies. Instruct them to make copies of their cookie or bar recipes to trade with each other. R.S.V.P. is very important for this party to be successful.
  2. The host will have a table decorated to place your cookies on a cake platter, large trays, etc. If you want to bring your own display tray, do it.
  3. It’s fun to bring small boxes with parchment paper to place your cookies in after the cookie exchange.
  4. Bring your own ribbon, twine or tags to decorate your cookie boxes to deliver to neighbors and family for the holidays.
  5. Here’s the deal if you want to bring cookies you bake from a package, go for it. This is a party to meet up with friends and family. If you work two jobs pay someone to make some from scratch for you. You can also purchase them already made that taste yummy from Costco, for instance. Yes, they are pricey but life is busy sometimes. No recipe card, no worries. Just come and enjoy the party.
  6. The host will provide lemon water, milk, coffee or tea to sip on while tasting the extra cookies.
  7. The party can last two to three hours or less depending on the time schedule of those attending. Who loves cookies, I know I do!!!

My Favorite Cookie Recipes:

1. Super Soft Sugar Cookies

Ingredients:
  • 1 cup softened butter (no substitute)
  • 3/4 cup oil (I use vegetable oil)
  • 2 cups sugar
  • 2 tablespoons water
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Cream of Tartar
  • 1 teaspoon sea salt
  • 2 teaspoons vanilla
  • 5 cups freshly ground hard white wheat flour or white bread flour
Instructions:
  1. Preheat oven to 350 degrees.
  2. Cream all the ingredients together, except the flour. Slowly add the flour until blended with heavy duty mixer.
  3. Use a cookie scoop (I used the purple-1/8 cup scoop) and place each scoop about two inches apart on greased cookie sheet. Parchment paper or Silpat mat works great too. Next, push the center of the cookies as illustrated below with a small glass bottom or tart pusher, but not all the way through. I bake my cookies for 8-10 minutes. (please note: whole wheat takes longer to bake, 9-10 minutes). Frost with cream cheese frosting! Yummy!

sugar cookies

PRINTABLE recipe: Sugar Cookies by Food Storage Moms

Cream Cheese Frosting

Frosts one bundt cake or 3-4 dozen cookies or 3 dozen cupcakes.

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:
  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: Cream Cheese Frosting by Food Storage Moms

2. Softest Peanut Butter Cookies Ever

Ingredients:

  • 5 cups flour (I use white bread flour)
  • 3 teaspoons baking soda
  • 1 teaspoon sea salt
  • 2 cups soft butter
  • 2 cups peanut butter
  • 2 cups white sugar
  • 2 cups brown sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 bag chocolate kisses-unwrapped (this is optional-cookies are yummy plain)
 Instructions:
  1. Preheat the oven to 375 degrees. Cream the butter, white sugar, brown sugar, soda, salt, peanut butter and vanilla. Gradually add the flour until blended well. Shape the dough into 1-inch balls and place on a greased cookie sheet. Bake 10-12 minutes, depending on the size of balls you make. After baking, immediately add an unwrapped chocolate kiss in the center of each cookie. (This is optional)

PRINTABLE Recipe: Softest Peanut Butter Cookies by Food Storage Moms

3. Chocolate Mint Brownie Cookies

Ingredients:

Instructions:

Cream all the ingredients, as in dump/cream all the ingredients in your mixer bowl and then add the flour. Blend until thoroughly mixed. I used my 1/8 cup cookie scoop similar to this one: OXO Good Grips Medium Cookie Scoop Preheat your oven to 350 degrees and bake on a greased cookie sheet for 8-12 minutes, depending on the size of cookie scoop you use. Of course, spoons work just as well. I used spoons growing up! I taught classes at a kitchen store and learned about cookie scoops. Life is good with cookie scoops, just saying.

I use this frosting recipe for cookies, doughnuts, cakes, and brownies.

Mint Cream Cheese Frosting

  • 1 cube (1/2 cup) softened butter
  • 1-8 ounce softened cream cheese
  • 3 to 3-1/2 cups powdered sugar
  • 1 teaspoon vanilla or a few drops of peppermint essential oils
  • Food coloring if desired

Combine all of the ingredients and use a hand mixer until smooth and creamy.

I love this frosting because I can make it ahead of time and freeze it. I thaw it in the refrigerator and it will be ready when I need it the next day. With the delicious cookies above, covered with this wonderful frosting you have the best of both worlds.

PRINTABLE recipe: Chocolate Mint Brownie Cookies by Food Storage Moms

4. The Ultimate Chocolate Chip Cookie

Ingredients:
  • 1 cup softened butter
  • 1 cup brown sugar (packed)
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 teaspoon baking soda
  • 2-1/2 cups bread flour
  • 2 cups chocolate chips (12-ounce package) semi-sweet or milk chocolate
Instructions:
  1. Preheat the oven to 375 degrees.
  2. Cream the butter, brown sugar, white sugar, eggs, vanilla, and baking soda. Gradually add the flour until blended. Fold in the chocolate chips. Grease the cookie sheets and spoon onto the cookie sheets. Bake for about 8 to 10 minutes. Remove cookies from the cookie sheets and cool on wire racks. I use my 1/8 cup cookie scoop when I make these cookies.

PRINTABLE recipe: Chocolate Chip Cookies by Food Storage Moms

Please let me know what the name of your favorite cookie recipe is, I love to hear those things! Thanks for being prepared for the unexpected.

My favorite things:

Norpro 3253 Tart Tamper, Brown

KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

OXO Good Grips Silicone Cookie Spatula

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8″ x 16-1/2″

KitchenAid KP26M1XNP Professional 600 Series 6-Quart Stand Mixer – Nickel Pearl

The post How To Have A Cookie Exchange Party This Year appeared first on Food Storage Moms.

190+ Seasoning & Spice Mix Recipes & Blends

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190+ Seasoning & Spice Mix Recipes & Blends Did you know that many store bought herb and spice blends can be very expensive, and a lot of them contain additives, anti-caking agents or MSG. That for me was enough to hunt down the best homemade spice and seasoning recipes and blends. For the past 2 …

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The post 190+ Seasoning & Spice Mix Recipes & Blends appeared first on SHTF & Prepping Central.

A Thanksgiving Day Menu of Recipes – Celebrating Food and Family

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Preparing a Thanksgiving Day Menu can seem overwhelming. But with a few key pointers and simple techniques, you can impress your family and friends with this ‘back to the basics’ holiday menu.  Thanksgiving is hands down, our favorite holiday. The

The post A Thanksgiving Day Menu of Recipes – Celebrating Food and Family appeared first on Old World Garden Farms.

Solar Oven Spiced Apples

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Solar Oven Spiced Apples | PreparednessMama

Tasty and Easier than you think! Several years ago my family moved from Oregon to Texas. These two places could not be any different. There are many fantastic qualities for both Oregon and Texas, but one of the biggest bonuses of moving to the South is being surrounded by the sunshine on many days. Let’s face […]

The post Solar Oven Spiced Apples appeared first on PreparednessMama.

Natural Solutions for Nasal Infections

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Target: Respiratory System
Survival: Medicine


Herbs for Sinus Infections:

There are some great herbal aids for sinus infections. Teas are the best because of the steam like warmth provide better purification(antiseptic) as well as creating a greater absorption.  mouth rinses are as well good providing anti-septic, anti-bacterial and anti-microbial properties

Sinus infections are primarily caused by toxin overload and create a bacteria haven causing excess mucus. This in tern causes a stress on the respiratory and central nervous system and immune system because now these systems have to work harder to maintain a minimal of good health causing tiredness, fatigue, irritability, headache. and cold like symptoms as well as excessive mucus flow. (nasal drip).

The key to helping a sinus infection is to detox the nasal and bronchial passages from both bacterial and viral and microbial properties then to aid in relief of the mucus membrane from excessive drainage of mucus throughout then to begin the actual healing process.

Also it is important to stay away from all dairy products to reduce any additional enzymes that will create unnecessary mucous and mucous membrane irritation(s)

Some Good herbal teas are as follows:

Echinacea/ Goldenseal: anti-bacterial anti-septic
Thyme: anti-bacterial/ anti- viral
Oregano: Anti-Bacterial, Anti- Viral
Apple Cider vinegar:  antiseptic and demuculant
Cinnamon: ( well diluted and in very small doses) Anti-septic
Licorice root: for its powerful healing properties of membrane walls
Lavender: anti-microbial
Marshmallow Root: demuculant will help sooth irritated membrane walls.

A Powerful Herbal Nasal Spray:
For near imediate relive from nasal infections use the following recipe in a nasal sprayer 2 times daily
You will need:
1 tablespoon of dried godenseal root
1 tablespoon of echinacea root
1 cup of distilled water
Directions:
Bring 1 cup of distilled water to a boil in a non aluminum saucepan add herbs and stir well cover and lower heat to a low simmer for 30 minutes. Let cool and stain 3 times through a coffee filter or a fine cotton cloth.  fill nasal sprayer and breath in through each nostril while spraying into while closing the other nostril.  this can be kept in the refrigerator for up to 4 days before a new batch is needed to be made.

For more severe cases add 1 tablespoon of raw wildflower honey into mixture and completely disolve before adding to sprayer ( when adding honey you do not have to refrigerate and the shelf life will be good for an easy 10 days.
Your sinus’ will immediately decongest and clear the nasal and upper nasal passages, this is due to the powerful detox and antiseptic properties in the berberine in the golden seal root. The anti bacterial properties in the echinacea will help with any bacterial infections that may be present and in a very mild way aid in strengthening the immune system subliminally.

A few good mouth rinses:

Thyme, peppermint:This will act as a antiseptic while opening both the nasal and bronchial passages.
Apple Cider Vinegar; For its antibacterial properties and healing properties from the present levels of pectin.

A good mouth rinse/Gargle Recipe for nasal infections:

You will need: 

  • 2 tablespoons of dried thyme leaves
  • 16 oz. of distilled water
  • 3 tablespoons of dried marshmallow root
  • 2 drops of Pre-diluted essential oil of oregano to 2 percent 
  • 2 tablespoons Apple Cider vinegar
  • 2 drops of Pre-diluted essential oil of peppermint  (or 2 tablespoons of dried peppermint leaves)
  • 2 tablespoons of dried licorice root herb

Directions: 
Bring  distilled water to a boil and add all dried herbs,  Bring heat to a very low simmer, Place a lid on the pot (any herbal oils distilled will return to the water)
for 30 minutes. Remove from heat and let cool, Press and strain soaked herbs into a sterile jar.

rinse or gargle 2-3 times a day this will also help a sore and irritated throat especially due to mucus drain/drip.

Note if you have blood pressure issues do not use licorice root 

The Best Thanksgiving Recipes By Food Storage Moms

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I’m sharing the best Thanksgiving Recipes by Food Storage Moms today because I think we can always use new recipes. Plus, if my daughters need the recipes, they are on the blog today! LOL! Here’s the deal, my favorite part of Thanksgiving is the appetizers. We all make turkey, mashed potatoes, and our favorite side dishes, right? I must admit I buy my pies, yep it makes life so must easier for me. It’s so funny because we have the best pie shop right here in St. George, Utah called Crowshaw’s pies. If you don’t order your Thanksgiving pies by Halloween (October 31st) you are out of luck for picking up your favorites. I learned this a few years ago. Therefore I go to Costco to get my pies.

Well, Costco has a fabulous pumpkin pie and even a yummy pecan pie. I add the real whipped cream and let the sweetness begin. I’m not going to write how to cook a turkey or how to mash potatoes. I love yams or sweet potatoes but my family is not fond of them. BUT I have one of my best friends yam recipes I’m sharing today and a few more, so let’s get started.

The Best Thanksgiving Recipes

Loosli Family Thanksgiving Turkey Dressing

Ingredients:

  • 1 cup oleo (I use butter) you can tell this is a really old recipe now
  • 1 cup chopped onion
  • 1-1/2 cups chopped celery
  • 2 or 3-14 ounce cans chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 teaspoons RUBBED ground sage
  • 12 cups dried bread cubes
  • Giblets, chopped (optional), I never use them

Instructions:

Saute the onion, celery, giblets, salt, pepper, and sage in a small skillet. Combine this mixture with the rest of the ingredients in a large bowl. Add more liquid if the mixture is too dry. Bake covered in a greased pan at 350 degrees for 30-45 minutes or until heated through. I have cooked this in my slow cooker on low as well.

PRINTABLE recipe: Loosli Family Thanksgiving Turkey Dressing

Lisa’s Apple Yams

Ingredients:

  • 4 large yams, peeled and cooked until tender. Slice the yams’ the thickness you desire
  • 4 cooking apples, peeled and sliced

Yummy Sauce Ingredients:

  • 2 cups water
  • 1 cup brown sugar
  • 1/2 teaspoon salt
  • 4 tablespoons cornstarch

Instructions:

  1. Grease a 9-inch by 13-inch pan and layer the yams and apples in the pan.
  2. In a medium saucepan combine the water, brown sugar, salt, and cornstarch, stirring constantly. Add one cube (1/2 cup) of butter. Continue stirring constantly. Cook until it starts to thicken. Add 1/2 teaspoon lemon juice. Sprinkle nutmeg and cinnamon over the apples and yams.
  3. Pour the sauce over all of it.
  4. Bake covered at 350 degrees for about 30 minutes. No marshmallows on this one. This recipe is fabulous!

PRINTABLE recipe: Lisa’s Apple Yams by Food Storage Moms

My Sister’s Cranberry Pie

Ingredients:
  • 4 cups chopped fresh cranberries
  • 1/4 teaspoon sea salt
  • 2 cups sugar
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1 egg, beaten for glaze
  • pastry for 2 crust 9-inch pie (one for the bottom of the pie and one for the lattice top)
Instructions:
  1. Combine the cranberries, salt, sugar, flour and refrigerate the mixture one or more hours. Add the butter when you add the cranberry mixture into the pie crust. Make a lattice pie crust for the top of the pie. Brush the top of pie crust lattice top with egg.
    Pre-heat oven to 450 degrees. Bake the pie 10 minutes. Then lower the oven to 350 degrees and bake another 45 minutes. Serve pie in wedges with vanilla ice cream or whipped cream.

PRINTABLE recipe: My Sister’s Cranberry Pie by Food Storage Moms

Linda’s No-Fail Dinner Rolls

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
  • 2 Eggs
  • 6-7 Cups White bread flour (Add 1/2 of the flour and then add more until the dough pulls away from the sides of the mixing bowl)
Instructions:
  1. Place all of the ingredients in order into your mixing bowl. Be careful with the eggs not to add the warm milk too slowly 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 and let rise the first time about an hour. Punch the dough down and mold into small balls about 1-1/2 inches to 2 inches in diameter. Cover with greased plastic and let rise one more time about an hour or until double the size. Remove the plastic wrap and bake at 350 degrees for about 15-20 minutes on a greased cookie sheet. Do not overbake. They should be a golden brown. I spread a little butter on the tops after baking so the rolls are soft on top. If you like a crispier top you can skip this step.

PRINTABLE recipe: Linda’s No-Fail Dinner Rolls by Food Storage Moms

Linda’s Homemade Gravy

Ingredients:

  • Turkey Drippings
  • Flour
  • Water
  • Salt & pepper
  • Sugar

Instructions:

I use the pan the turkey was baked in with the “drippings” and bring the liquid to a boil. If you have very little juice or drippings add some water. Now I can’t give you exact measurements because this depends on the size of turkey you purchased. I take about 1-2 cups of flour and put it in a quart jar with cold water and shake it like crazy. I slowly add this mixture to the hot boiling turkey drippings. Use a whisk and stir constantly. I have a quart pitcher with cold water to add to this pan as the gravy thickens. I add water until it’s the consistency I prefer. Not too runny, but not too thick. I add salt, pepper, and sugar to taste. Yep, it’s the sugar that brings out the flavor. Of course, it’s optional. Now, if you have some lumps no worry, bring out the hand mixer. The flavor is fabulous and so easy to make.

PRINTABLE recipe: Linda’s Homemade Gravy by Food Storage Moms

8 of My Favorite Appetizers:

Printable of all appetizers is below, enjoy.

1. Water Chestnut Appetizers

This appetizer is probably the first one devoured at any party. You pull the pan out of the oven and people start grabbing the toothpicks to eat them. Yummy!

Ingredients:
  • 3 cans of whole, water chestnuts drained
  • 1-1/2 pounds thin raw bacon
  • 1 cup ketchup
  • 1 cup brown sugar
  • 2-3 tablespoons soy sauce
  • 1/2 teaspoon dry mustard (this is optional-I like a little kick to mine)
Instructions:
  1. Pre-heat your oven to 375 degrees F. Grease a 9″ by 13″ inch pan. I cut the package/s of uncooked raw bacon into thirds to make the bacon go farther. You wrap a piece of the raw bacon around one water chestnut and secure it with a toothpick. Place the bacon wrapped chestnuts in the greased pan. Continue until all, or at least most of the chestnuts are wrapped. Bake for 20 minutes. Drain the fat from the pan. This is the hardest part of the whole recipe. Be careful!
    Place the ketchup, brown sugar and dry mustard in a medium size bowl and whisk until smooth. Cover the baked chestnuts with this mixture and bake an additional 20-30 minutes. Enjoy!

9 Easy Appetizers For Any Party | by FoodStorageMoms.com

This is how they look while preparing them:

9 Easy Appetizers For Any Party | by FoodStorageMoms.com

 2. Sweet Little Smoky Appetizers

Grab a slow cooker, combine all the ingredients and set it on low. When heated through, take it to the party with toothpicks. Everyone loves this one! If you keep some little smokies in your freezer and a couple jars of jelly and chili sauce in your pantry, this is easy peasy to make and take!

  • 12 or 18-ounce jar of grape jelly
  • 12-ounce jar of chili sauce
  • three pounds of Little Smokies

Smokies

3. Pineapple-Cream Cheese Dip

This is an easy one to make because if you typically keep cream cheese in your refrigerator, pecans in the freezer and crushed pineapple in the pantry you can make this one at the last minute. It’s perfect, even if you have to stop and pick up crackers at the grocery store on the way to the party. This appetizer is one of my family’s favorites! We like the crackers called Chicken In A Biscuit and also Wheat Thins served with this one.

Ingredients:
  • 2- 8-ounce packages softened cream cheese
  • 2- 8-ounce cans drained crushed pineapple
  • 1 cup finely chopped pecans
  • 2 tablespoons green onion chopped or 1 tablespoon freeze/air dried green onion (optional)
  • 1-1/2 teaspoons all season salt, similar to Lawry’s salt
Instructions:
    1. Place all the ingredients in a medium sized bowl. Use a hand mixer to blend completely. Keep refrigerated until ready to serve. Serve with your favorite crackers or veggies

9 Easy Appetizers For Any Party | by FoodStorageMoms.com

4. Baked Sausage-Cream Cheese Stuffed Mushrooms

These are really easy to make the day before and cover with plastic wrap until you want to bake them. These are always gone within minutes.

Ingredients:
  • 15 large mushrooms or 24-30 smaller mushrooms washed, pat dry and remove the stems
  • 1-8-ounce cream cheese softened
  • 1-16-ounce package of Jimmy Dean Maple Sausage (or your favorite flavor)
  • Chop the mushroom stems if desired, to add to the sausage when cooking it
  • green onions chopped fine (optional) I never use these
Instructions:
    1. Preheat the oven to 350 degrees.
    2. Cook and crumble the sausage and drain the grease if any. Stir in the softened cream cheese.
    3. Scoop the mixture into each mushroom. Bake for about 15-30 minutes depending on the size of the mushrooms.
    4. Serve hot.

9 Easy Appetizers For Any Party | by FoodStorageMoms.com

5. Easy Spicy Meatballs

I love this recipe because I buy the frozen meatballs from Costco and add the rest of the ingredients from my food storage stash! Get the slow cooker out and it’s ready to make another very easy appetizer. They have a little kick, but you can cut down the hot sauce so they aren’t so spicy if that is your preference. Serve out of a small slow cooker with toothpicks or place on a platter. This one is perfect for football season parties!

Ingredients:
  • For the Spicy Buffalo Sauce:
  • 1/3 cup Franks Hot Sauce
  • 1-1/2 cups brown sugar
  • 1/4 cup water
  • Meatballs-precooked (about 40-50-depending on size)
Instructions:
  1. Combine the Franks Hot Sauce, brown sugar and water in a medium saucepan over medium heat. Stir until the brown sugar dissolves. Place the precooked meatballs in a crock pot and cover with the sauce. Cook for about 2-3 hours or until warmed through. Serve with toothpicks and buttermilk ranch dressing and celery sticks, if desired.

9 Easy Appetizers For Any Party | by FoodStorageMoms.com

6. Cranberry-Cream Cheese Bites

This one is perfect around the holidays when the cranberries are on sale!

Ingredients:
  • Cream cheese-softened
  • 1 can of Whole Berry Cranberry Sauce (14 ounces)
  • 1/2 teaspoon dried and crushed jalapeno peppers (more or less depending on personal preference)
  • 1 box of Triscuit crackers
Instructions:
    1. Spread a small spoonful of softened cream cheese on each cracker. Combine the jalapenos and cranberry sauce in a bowl. Place a small spoonful of the cranberry sauce mixture on each cracker. Serve immediately.

9 Easy Appetizers For Any Party | by FoodStorageMoms.com

7. Hot Chip Beef or Ham-Cream Cheese Dip

Here is another awesome and easy appetizer or dip to take to a party. If it’s homemade people love it, I promise! Our family serves this one with the large Frito dipping chips! This one is always popular!

Ingredients:
  • 8-ounces cream cheese softened
  • 1/2 cup sour cream
  • 1 cup chip beef or ham cut into small pieces
  • 2 tablespoons fresh green onion chopped
  • 2 tablespoons milk of choice
Instructions:
    1. Mix the cream cheese, sour cream and milk with a hand mixer until blended. Add the green onion and your meat of choice. Microwave until it starts to bubble. I like to stir it halfway through the heating process. You can also use a small crockpot to keep it warm. Sprinkle a little green onion on top before serving.

9 Easy Appetizers For Any Party | by FoodStorageMoms.com
8. Cheesy Dill-Cream Cheese Pecan Ball

Our family and friends love this one! It’s always a favorite because it has a little dill and green onions in it. We serve this one with Wheat Thins for sure!

Ingredients:
  • 2-8 ounce packages of cream cheese
  • 2 cups grated cheddar cheese
  • 1/4 cup sour cream
  • 1 teaspoon dill weed
  • 1 teaspoon onion powder
  • 3 washed and chopped green onions or equal amounts of freeze dried green onions
  • Pecans or almonds to garnish on top of cheese ball (optional)
Instructions:
    1. Combine all the ingredients and use a hand mixer or stand mixer to blend them together. Roll in pecans or sliced almonds if desired. Serve with crackers of choice.

9 Easy Appetizers For Any Party | by FoodStorageMoms.com

PRINTABLE recipes: 8 Appetizer Recipes by Food Storage Moms

I love “finger foods” for appetizers because I feel like people need more time to talk and laugh together. It seems that social media has taken the closeness of face to face conversation away from some of us. I love social media and use it most every day, but I firmly believe girls need girls, women need women and friends need friends. Have a great time with friends and family soon. I hope you can use some of these family favorite appetizers of mine!  Happy Thanksgiving and may God bless you and your family. Thanks again for being prepared for the unexpected.

My favorite things:

Cuisinart Smart Stick CSB-75BC 200 Watt 2 Speed Hand Blender, Brushed Chrome

The Meals in a Jar Handbook: Gourmet Food Storage Made Easy

Prepare Your Family for Survival: How to Be Ready for Any Emergency or Disaster Situation

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

All-Clad 59946 Stainless Steel Lasagna Pan with Lid Specialty Cookware, 14.5 by 11.75 by 2.5-Inch, Silver

Camp Chef Camping Outdoor Oven with 2 Burner Camping Stove

Lodge L12CO3 Camp Dutch Oven, 6-Quart

Camp Chef Butane 1 Burner Stove with Camping Case

The post The Best Thanksgiving Recipes By Food Storage Moms appeared first on Food Storage Moms.

Russian Tea Recipe For Use During Cold & Flu Season

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Russian Tea Recipe For Use During Cold & Flu Season Oh yum. This warm Russian Tea is so, so delightful. I made this citrusy beverage a few weeks ago anyway and since then, I’ve kept it nearly constantly in the refrigerator for a quick-heat-to-experience-bliss moment. This recipe makes about two gallons, so you have plenty …

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The post Russian Tea Recipe For Use During Cold & Flu Season appeared first on SHTF & Prepping Central.