Homemade “Instant” Hot Cocoa Mix

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So I’m back again with another recipe (lol!).

See, I’ve got this quirk now since writing this blog.  It seems that anytime I find someone claiming to have “the very best” of whatever recipe — even hot cocoa with it being a week and a half before the 4th of July–  I feel compelled to test it to see if it’s true or not.  So there you go, and if you can believe it I have another one to post for you next week too.  {“…Hi, I’m Megan and I’m addicted to experimenting with food storage.”}  Well, there are vices worse than that so I’ll take it.  And this recipe was so easy I didn’t want to save it until September, that would’ve been silly.  On with it!

Okay, so the bright side is that I’ve truely found the BEST homemade “just add water” hot cocoa mix!  I tested it against another “best” mix just to be sure and this one indeed brought the “wows”.  Everyone chose it without any hesitation, so there’s no doubt (for us) it’s our new #1.  In the past I’ve been a big fan of Stephen’s hot chocolate, and never really thought about making my own mix because I’ve liked Stephen’s so much, even though it was pricey.  With this mix I’m totally a homemade hot chocolate convert and I plan to use my LorAnn oils to create some fun varieties with it.  The basic recipe was originally shared here and my only change was that I subbed in Heavy Cream Powder for the creamer it called for.  I’m personally afraid of the ingredients listed in grocery store creamers so this is the way I was able to make it work for us.

Another thing I love about this mix is that you save SO much money by making it yourself!  I’ve combined the ingredients list here with the prices just so you can see it for yourself (the printable recipe card won’t include all these details).  Check out these numbers: Read more

Truly Impossible Pie

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A friend of mine who reads the blog and is trying to put together a breakfast plan using her wonder oven, asked me last week about making an impossible pie in a wonder oven.  I thought it was an interesting twist and got to thinking about it.  Well, I’m so glad she asked because now I’m totally in love with this recipe!!  So, what’s an impossible pie, you ask? Children of the 70’s (and their mothers) should remember this Bisquick creation, where Bisquick was poured over top of an egg batter layered with vegetables, meat and cheese and baked.   It’s impossibility was that you got a “crust” without rolling out pie dough.  The result was a quiche that was fast and easy to fix.

Well, if ever there was an impossible pie, I’d give that title instead to this variation!  If you’d asked me even a year ago, I never in a million years would have thought this to be a possibility as a food storage recipe.  Thanks to discovering Honeyville’s OvaEasy Eggs, now it is.  And beyond that, it utilizes the heat retentive cooking of a wonder oven, which makes it a breakfast possibility even if the power is out.  You see, you can’t bake anything — for breakfast— if the power is out.  The sun isn’t out to heat your sun oven so you’re options are limited to cooking over a stovetop of some kind.  Not that hot cereal isn’t great, but it gets old like everything else.

This recipe exemplifies the idea that in using a wonder oven your pot and lid act as a “mini-oven”, just as in making bread, where you can still bake using just a minimal amount of stove top fuel if the power is out. Read more

Pantry Made Scrambled Eggs

While we’re all busy this weekend dying Easter eggs, I’m excited to tell you about a truly awesome “egg” of a different sort:  a good scrambled egg product for your food storage!

Anyone who’s tried cooking with whole powdered egg before knows it works fine for baking but never (seriously never) would you consider scrambling them to eat.  That would be gross.  That is, until this product became available (thanks to Honeyville farms)…Ova Easy Eggs!

I tried it on my pickiest eater, the five year old.  This kid would eat scrambled eggs every day if I let him.  Calling him to the table for “scrambled eggs” — just the egg crystals mixed with water — he ate the whole plate and never had a clue they weren’t for real.   I’m going to be stocking up on this product for sure.

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Beignets (french doughnuts)

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Beignets, I know, are usually deep fried.  So I’m going to be in trouble with someone for deciding to bake them {there goes my shot at working at Krispy Kreme or Cafe Du Monde} but we’ve found the results “baked” are still very tasty and as long as they’re warm my kids don’t seem to care whether they’re fried or not, they gobble them up them anyway.  The good news is that by cutting out the oil for the deep frying, this doughnut “wanna be” becomes a reasonable food storage planned treat.

makes 20 beignets

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Perfect “Just Add Water” Pancake Mix

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It’s tough to find a boxed pancake mix that doesn’t turn out pancakes that are heavy and dense and bordering on flavorless.  This recipe is one you can mix yourself from shelf stable ingredients, has a “made from scratch” taste and makes a lighter pancake.  The flavor boosting “secret” ingredient is malted milk, not something you’d think to add into your pancake mix, but believe me you’ll like it!

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No-Bake Chewy Granola Bars

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So I’ve been posting food storage recipes for a year now and still haven’t posted a granola bar recipe. Seriously, what kind of survivalist blogger am I…no granola bars?? Well, I’ve finally found what I consider to be the ideal food storage granola bar recipe.  It’s perfect (as in “it deserves it’s own parade” perfect) and I’m really excited to share it with you!

I need to explain why I’m so in love with these granola bars.  First (and this is BIG) they don’t fall apart.  Against all odds they’ve achieved the ultimate goal of being actual granola bars instead of granola chunks and pieces, which is what usually happens. Secondly, they’re fabulously nutritious .  They’re also made in just one pot (love love love), are fast to make, taste GREAT and require no baking!   I’m beside myself.  Oh, and I forgot to mention that my kids and husband all loved them.  Which, even if they hadn’t, I’d still have used the recipe because I myself loved them so much.

Before moving onto the recipe, I have to thank the author of it, Jami from “An Oregon Cottage”.  I only changed one ingredient to make it storable long term otherwise it’s entirely hers.  I’m so glad someone finally got it right!  We’re going to be using this recipe a lot!

makes 20 bars

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Homemade “Oatmeal Squares” Cereal

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After trials and bumps along the way this cereal recipe is finally ready to share!  Launched from a cold cereal recipe given in “A Bite of Independance Through Self Sufficiency” it uses wheat starch as a binder, an ingredient I’d never known is used in making cereals.  I’m excited to have another option in my breakfast plan as well as something the kids can enjoy nibbling on as a snack!  I hope you enjoy it too!

makes 20 cups (the equivalent of 3 boxes of cereal)

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Homemade Cold Cereal: Two Flakey Varieties

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homemade cereal wheat flakes

For this week’s posts I’m focusing on cold cereal!  Yes, you can make it yourself!  In today’s recipes we’re looking at the “how to” of two flaked cold cereals.  Lo and behold the mystery is revealed!  All you need to make them are simple ingredients found in your pantry…  healthier and at a fraction of the price of boxed cereal.  Your only problem will be in doubling (possibly quadrupling ?)  them to make enough to keep up with how quickly they’re eaten!

Both of these recipes were adapted from recipes found in “A Bite of Independence Through Self Sufficiency”, the wonderful (sadly, out of print) book I mentioned in May 10th’s post a few weeks ago.  I hope you enjoy them!  It’s a great feeling to know you can “out price” and “out smart” the boxed cereals at the grocery store by making it yourself!

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Wonder Oven 101: Making Muffins

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We’ve had an extra busy week with family in town (and preparing for a spring break family trip) but, luckily, having a Wonder Oven is a big time saver in getting a meal on the table!

A big part of my breakfast plan includes different varieties of muffins.  This post is a “how to” on how to make muffins in an alternative way using your Wonder Oven!  You’ll notice it’s similar to making bread in a Wonder Oven but just on a smaller scale.  There are two reasons I love it:  1) I can set the muffins going before I go to bed and have them ready first thing in the morning.  2) I have a way to make muffins even without an oven.  And 3) muffins made this way are especially moist and delicious.  You’re going to love making muffins this way!

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