{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!

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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

Easy Pantry Pie Crust

Print the recipe card!  easy pantry pie crust 

This recipe, thanks to it’s pantry friendly ingredients, is hands down the easiest pie crust you’ll ever make!  No “cutting-in” of butter or shortening is necessary and it works whether your water is ice cold or room temperature.  With a little help even a child can make this pie crust, which to me is awesome!

Side note, this recipe was featured HERE on Deseret Book’s Time Out For Women blog.  You can see it there as well as learn a little more about me and why I started cooking with food storage!

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Homemade Hamburger Helper: 9 varieties

Print any of the hamburger helper recipe cards!  

salisbury       potato stroganoff      cheesy jambalaya           

cheesy italian shells        cheesy beef taco       

cheeseburger macaroni      lasagna

beef stroganoff        chili mac

We’re all looking for an easy way to get dinner on the table.  Most nights we’d like it to be without too much thought and without having to worry whether the family is going to eat what we make.  Betty Crocker and other manufacturers have made a killing on the idea of “dinner in a box” albeit with the price of preservatives, colorings and chemicals added in.  Enter Suzanne McMinn.  This gal heads up the site “Chickens in the Road” and she’s figured out a number of the Hamburger Helper boxed dinners for us, allowing us to enjoy the convenience we want minus the additives we don’t.

Now I have to be honest, I’ve never bought Hamburger Helper and only learned about this website and recipe idea from a reader who asked for a food storage version of it.  But I’m so glad she did!  And can we say “pantry meal time”??  I love it when I see people naturally coming up with the same idea.  Ready packed meals make sense whether you’re using them day to day or to have on hand in case of emergency, whether the emergency be immediate –to have ready to grab and go with your 72 hour kit– or longer term.

Thanks to Suzanne doing the hard work,  I’ve done the much easier part of translating them to food storage.  And btw, there are all kinds of additions you can make to these recipes, I’d suggest visiting Suzanne’s original blog post for more ideas on that.  Also, all of the recipes call for 1 lb. ground beef (or about 2 cups cooked), so if you’re using fresh ground beef (or hamburger from the freezer) that’s the amount you’d need.

Each recipe serves 4-6

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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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Italian Love Nests

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I thought this recipe would be a fun one to save for Valentines week.  This “outside the box” pasta idea uses angel hair pasta tossed with an alfredo sauce, along with chopped ham or sausage, and bakes it into cute {crisped} muffin sized nests.  Here’s the non-food storage recipe it’s based off of (no, I didn’t make this idea up myself).  Once again, to keep these little babies held together, chia powder takes the place of the eggs it once called for.

Everyone here loved these!   Using a marinara sauce would work too, btw, so don’t feel limited to the cream sauce if you want to branch out.  Ha ha!  Get it?  “Branch out”, “love nests?”  Have fun and enjoy!

makes 18 nests

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Pigs in a Blanket

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Here’s another idea using the Hot Ham Roll’s biscuit mix.  My five year old loves that he makes this dinner 90% “by himself”.   It’s a perfect kid helper meal;  the kids have fun making pig families of all sizes and wrapping them up in their doughy blankets.   So easy!

As an aside, I have to admit I’m not one who personally “gets along” with hot dogs {we’ve never really been friends} so for me I like the fact that I can sneak a package of vegetarian hot dogs in and my kids (and my husband) for whatever reason never suspect.  It’s funny to me that they never ask questions but they don’t.  They think they’re getting hotdogs for dinner and I sleep better at night knowing they didn’t.  Everyone’s happy :)

This meal works as a short term (3 month) meal for me by my keeping a couple packages of (faux) hotdogs in the freezer.  Alternately, vienna sausage “pigs” work as a longer storable option if you want to include it in your long term plan. Read more

Quinoa Pizza Bites

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Just WAIT until you try these! If you’ve ever caught anyone saying they don’t like quinoa then this is the recipe to convince them they like it.   Your family is going to devour these quinoa bites, they really will!  And you yourself don’t have to feel guilty eating them…according to the original post (linked in the next paragraph) their calorie count is just 35 calories per bite!

I found them over at So Very Blessed and thank Becky over there for sharing them.  Becky says they’re “hands down” the best thing she’s ever cooked.

As far as making them with food storage ingredients, they cooperate just perfectly!  I used ground chia instead of eggs, freeze dried cheese and veggies in exchange for fresh.  I’ve tried out two different variations so far… both of which have been great!   They’re so easy to change up based on what you like or what you can eat (even vegetarian) I’m convinced anyone can work these yummy bites into their plan!

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Tortilla Soup

Print the recipe page!   tortilla soup 

This Tortilla Soup was one I adapted for my plan from Emeril’s Favorite Tortilla Soup.  We really like it!   It’s extremely mild while still flavorful, so it works well for both kids and adults;  spice is added for those who want it upon serving.  Also, since I try to to save cooking fuel and go non-electric whenever I can, I used my sun oven to bake the tortilla strips.

Also, I’ve got a new tortilla pressing technique!  In making tortillas the most tedious part (for me) is pressing them. It’s a trick, if not a battle, to press a very thin and even dough (as needed for chips) that will peel off the wax paper easily to transfer to the hot skillet.  Not to mention that it requires a lot of wax paper!  Well, in my search to simplify, I’ve re-purposed some flexible cutting mats to help me do the job faster and easier.  It no longer requires a tortilla press, the pressed dough releases much easier and {horray!} it doesn’t use any wax paper!!

serves 4-6

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