{Goodness Gracious!} Breakfast Cookies

Lately I’ve been exploring ways I can improve the nutritional goodness of what I cook for my family.  I’m trying to get rid of (or at least greatly reduce) refined sugars, flour and grains and get more whole foods in our diet.  You might think this idea might not go along with preparedness cooking, but so far in my journey I’ve found many recipes to prove in fact, that it’s quite possible to have your food storage “cake” (or in this case your “cookie”) and eat it too!


This recipe was shared with me by Amy Grady from At My Kitchen Table.  I had the pleasure of attending a live cooking class she offered recently where these cookies were shared and I loved them!  The recipe isn’t found on her blog, but as it came from her I want to give her the shout out as well as let you know where to look for other great wholesome recipes.  Since then, I’ve made them twice myself and everyone’s loved them, so I’m calling the recipe a keeper.

You can PRINT the recipe here –>  Breakfast Cookies Recipe.

This printable recipe is the original recipe page I received from Amy and scanned for you.  Very kindly, she gave me permission to share it with you here.  Continue reading and you’ll see how I tested out these cookies using powdered dehydrated eggs and how I baked them in my Sun Oven! Read more

Homemade Ritz Crackers

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As you can imagine, I’m the type of girl who was pretty excited to discover that someone had gone to the work of testing and coming up with a Ritz cracker recipe.  Ritz crackers are something I’ve wanted to recreate, being a favorite here at our house, though we don’t buy them often.  Making a knock-off at home would be awesome!  I really appreciate  Stef over at Cupcake Project, for her many (many) trial runs in developing the recipe I launched from here.

Still though, the question was, it works with fresh butter…but could it be successfully “food storage-ized”??

I tried out the recipe with my tried and trusty Thrive butter powder and thought the crackers were good.  They tasted like Ritz, although denser, and not flakey.  To determine what people (outside of my family) thought of this version, I decided to try them out on the first 10 adults I found while dropping my kids off to scouts and church youth group.  I needed some feedback if I were going to ask you to trust me on it.  The response I got was that (happily) every person — 10 out of 10 — who tried them said they liked them.  (Woo hoo — success!!)

While the testers noticed the texture is different than Ritz, not flakey, which I knew (some called it “thicker”, others said “heartier”) because the flavor was still good, they didn’t seem to mind.  “I don’t mind the texture being different because the taste makes up for it” said one taster.  “I could eat these all the time!” said another.  So the food storage swap worked.  Here’s to another cracker recipe! Read more

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 Hummus

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Hummus is a tasty and healthy Mediterranean spread made from chickpeas/garbanzo beans. While these commercial Hummus Snack Packs are convenient, hummus is quite easy to make at home (and LOTS cheaper!). Basic hummus is an excellent addition to your FoodStorageCookbook because it is simple to make, requires no fresh ingredients and leftovers can be frozen or canned.

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Dry Veggie Powder Mixes

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Condiments and seasonings go a long way towards adding variety and interest to your food storage, but buying commercial jars and mix packets can get really expensive and nibble away at your real food budget. I stumbled on this homemade version when I was figuring out new things to do with our dehydrated vegetables.  The huge bonus is that you can make your own custom dry mixes while using up any dehydrated veggies that aren’t family favorites or that you’ve discovered don’t reconstitute well. Dry mixes like these have a multitude of uses, limited only by your imagination. So far I’ve used them for chowder and soup bases, pesto, casseroles, omelets, salad dressing and dips.

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Homemade “Pringles”

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Switching gears…

Thanks to a very gracious reader, Jennine in Alaska, our food storage journey continues while I’m out of commission July and August!     If you’re a comment reader, you’ve probably noticed her comments along the way here on the blog as Plickety Cat;  she’s got a lot of great first hand knowledge I know we’re all going to benefit from.

So, by way of formal introduction, here’s a little more about her (in her own words) and then we’ll move along to one of her recipes (it’s awesome!) that she offered to let me share with you all …

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Baked BBQ Potato Chips

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Apologies for last week’s recipe hiatus…reality hit with all my kids being home for the summer (combined with the slower pregnancy “waddle” I’m up to these days) and my kitchen play time/blogging just didn’t happen.  I’m adjusting my blog schedule for now to a more manageable single post a week and looking forward to some great recipes and posts coming in July/August from a guest poster I’ve invited to visit while I recover with the new baby. I know you’re going to love her! Introductions (and hopefully a “sooner rather than later” baby announcement) coming soon…

Now the recipe…but first a story and an assignment…

It occured to me while munching on some Lays Baked Potato Chips a while ago (while reading the list of ingredients) that the same process used to make the crispy flaked breakfast cereals would probably also work in making potato chips!  After all, the number one  ingredient in the chips was dehydrated potatoes and I have lots of those stored in my food storage!  So I started playing with the idea. Read more

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 Saltine Crackers

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How about some saltine crackers to go with your soup?  This recipe is so simple!  With basic ingredients, including just 4 cups of flour, you can make *a lot* of saltines (dare I say, more than comes in the box from the store?) and, unlike store bought, you get to control what goes into them!  For a healthier version, give it a try using oat flour or rye flour in place of half of the all purpose.  If you’re cutting back on salt, top them before baking with a mixture of half salt/half herbs and spices.

Besides the fact that you’ll love them, save money and have another recipe you can make with your food storage (which you can tweek to your liking), I love that this recipe goes without the partially hydrogenated oils and other shady ingredients found in commercial brands.  Love it, love it, love it!

One last thing (I can’t help myself) and then I’ll get to the recipe.  Please…I’m begging you… get yourself a pasta maker if you don’t have one!  This is another recipe you have to have one for so just do it and get it over with.  You’ll thank me later 😉

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