Food Storage Wheat Recipe: Blender Wheat Pancakes

Slow Cooker Tips, Tricks and Recipes

First off here are the websites that I found the best tips and tricks.

1. Mr. Food
2. CrockPot Website
3. Food Network

And here are the recipes!!  I've tried every one and loved them all.

Pot Roast

by Marie's Cooking Adventures

2-5 pound pot roast (any kind)
1 envelope ranch dressing (dried)
1 envelope Italian dressing
1 envelope brown gravy mix
Potatoes and Carrots
1 to 1-1/2 cup water

If you wanted carrots and potatoes in your CrockPot, cut them to your liking and put in the bottom of your CrockPot. Put Roast on top of vegatables. Sprinkle all 3 spice envelopes on top. Add the water. Cook on LOW for 6-10 hours until tender and veggies cooked through.

Salsa Chicken

by Chef Mommy

1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup
1 cup salsa
1 package or 1 TBSP taco seasoning
1 cup sour cream
cilantro, for serving (optional) (She also added a little shredded cheddar-jack, black beans and scallion on top)

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

Chicken & Stuffing

by Taste of Home

4 boneless skinless chicken breast halves (4 ounces each)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/4 cups water
1/4 cup butter, melted
1 package (6 ounces) corn bread stuffing mix (I used stovetop)

Place chicken in a greased 3-qt. slow cooker. Top with soup. In a bowl, combine the water, butter and stuffing mix; spoon over the chicken. Cover and cook on low for 4 hours or until a meat thermometer reads 170°.

Crockpot Baked Potatoes

by Real Mom Kitchen

Using whole potatoes, wash them (with skins on and let them dry. Then wrap each potato in a piece of foil (no need for pricking them). Place the foil wrapped potatoes in your crock pot. Cook on low for 8 hours

Hot Fudge Cake
by Taste of Home

1-3/4 cups packed brown sugar, divided
1 cup all-purpose flour
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 2% milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips
1-3/4 cups boiling water
Vanilla ice cream

In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips. In another small bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted near the center of the cake comes out clean. Serve warm with ice cream. 

Apple Butter
by My Baking Addiction

6 1/2 pounds apples - peeled, cored and sliced
1 cup granulated sugar
1 cup light brown sugar, lightly packed
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon pure vanilla extract

Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well. Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours. Use an immersion blender to puree the apple butter until smooth. Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze. Serve on breads, muffins, pork chops or just eat it with a spoon.

Dulce De Leche

by Mel's Kitchen Cafe

2 (14-ounces each) cans sweetened condensed milk
1-2 teaspoons pure vanilla extract or vanilla paste, optional
3 (1/2 pint each) canning jars with lids and rings
Water

Open the cans of sweetened condensed milk and portion them equally into the three canning jars. Wipe the tops and sides of the canning jars, if needed, in case any of the sweetened condensed milk spilled down the sides. Place a lid and ring on the canning jar and screw tightly to seal. Put the three canning jars in a slow cooker and cover with water by one inch. It doesn’t matter whether the jars are laying on their side or standing up straight – do what works best for the size of slow cooker you have. Place the lid on the slow cooker and set to low for 8-9 hours, until the dulce de leche is deep golden brown. Carefully remove the jars from the hot water and let them cool. If desired, open the jars and stir in 1/2 – 1 teaspoon vanilla extract into each jar. Replace the lids and rings and store in the refrigerator.

Pizza on the Grill!

This is something I haven't tried yet, but sure want to!  Pizza on the grill sounds like a lot of fun.  Here are a couple websites that I thought were the most helpful.  There is also an entire cookbook dedicated to the subject called "Pizza on the Grill"

King Arthur Flour - Step by Step Tutorial with Pictures

Skip to My Lou - Blog Post & Recipes

Bobby Flay - Video & Recipes

Summer Salads!

What better way to keep the heat out of the kitchen than by having salad for dinner?  Here are some fun recipes to try in addition here are 20 Hearty Dinner Salads by Babble

Pantry Pasta Salad
by Tonya

A pasta version of Champagne Salad, made almost entirely of items that can be stored in your pantry.

14.5oz. box of pasta (rotini, ziti, wheels, bowties, etc.)
12oz. Girard’s Champagne salad dressing
2oz. pine nuts
4-8oz. pimentos (canned red peppers)
14oz. hearts of palm 6 stalks sliced
14oz. artichokes coarsely chopped
½-1 c. feta cheese
14 oz. black pitted olives
Cook pasta according to directions on box, strain off water. In a large bowl combine cooked pasta and all other ingredients. Refrigerate 24 hours before serving.

Summer Chicken Salad
by Claudia

6 cooked chicken thighs or 4 cooked chicken breasts ( you can use rotisserie chicken from your local groceries store)
2-3 tsp olive oil
McCormick roasted garlic and herbs spice.
1 bag of frozen corn
2 ripe avocados
4 roma tomatoes or grape tomatoes
Thin red onion slices
Yellow or orange sliced bell peppers
Greens ( I usually buy the 10 oz Marketside organic greens at Walmart)
Your favorite poppy seed dressing.
Optional: mozzarella cubes.

Add a couple of tsp of olive oil to a frying pan, place the chicken and spice it with the garlic and herbs spice. If you wish, you can bake it or grill it instead. You can skip the cooking step if you have rotisserie chicken. Once the chicken is cooked transfer it to a cutting board; cut the cooked chicken length wise as fajitas or in cubes. In the same pan, add the frozen corn and cook it until it gets all the brown bits from the chicken and until roasted. Add the corn to the greens to wilt them. Then add the avocados, the tomatoes, sliced onions, and chicken. Mix well to combine all the flavors. You can also add mozzarella cubes. Add your favorite poppy seed dressing.

Chicken Pasta Salad
By Claudia

Cooked chicken breast cubes
1 cup chopped pecans
1/2 (16-oz.) package farfalle (bow-tie) pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Prepare pasta according to package directions. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

Doritos Taco Salad
by Food.com

1 lb ground beef
1 cup chopped lettuce
1 cup chopped tomato
1 cup cheddar cheese
1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can ranch style beans
1 (16 ounce) bottle Catalina dressing
1 (12 1/2 ounce) bag Doritos

Fry ground beef and add taco seasoning. Mix ground beef and ALL ingredients, except Doritos (unless you don't mind soggy), in a large bowl. Refrigerate. Mix in Doritos and enjoy!

Green Bean Salad (with Wheat Berries!)

picture from Food Network Magazine (taken with my iPhone)

Simple Green Bean Salad 
by Alex Guarnaschelli

2 tablespoons olive oil
1 cup wheat berries, soaked in water overnight, drained and thoroughly dried
Salt
3 1/2 cups water
1 pound small green beans, washed, tips snapped off by hand or cut off
2/3 cup extra-virgin olive oil
1/4 cup sherry vinegar
1/4 cup balsamic vinegar
Freshly ground black pepper

Put a small saucepan over medium-high heat and add the oil. Once the oil is hot, remove the pan from the heat and add the wheat berries, then put back over the heat. Add a pinch of salt and allow the berries to toast. Add the water and cook until they start to break apart, about 45 minutes. Taste. They should be chewy but firm. Set aside.

Meanwhile, bring a pot large enough to hold about 6 quarts of water, to a boil over medium heat. Add salt until the water tastes like mild seawater. How will you know? Taste a drop of water.

Prepare an ice bath by filling a bowl, large enough to hold the green beans, with cold water. Add some ice cubes and line with a strainer. Stir the green beans into the ice bath to awaken any beans that are limp. Strain and add them to the boiling water. Cook the beans for 2 to 3 minutes. Use a slotted spoon or spider to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling in the cold water.

Transfer the green beans to a kitchen towel and pat dry. Transfer them to a serving bowl and refrigerate.

In a medium bowl, whisk together the olive oil, sherry and balsamic vinegar. Season the dressing with salt and pepper, to taste, and set aside.

When ready to serve, add the wheat berries to the beans and drizzle with the vinaigrette. Toss to combine and season with salt and pepper, if needed. Serve immediately.

Stephanie's Pasta Fazool

This is my little Italian great-nana's recipe. In standard Italian, it is called pasta e fagioli, which means "pasta and beans". Fasul is the Neopolitan Italian pronunciation. In America, it became "fazool". It is a peasant dish and makes a filling hot lunch or dinner for your 3 month pantry supply.

2 T. vegetable oil
2 T. fresh chopped onion or 1 t. dry chopped onion
1 t. minced garlic or 1/2 t. dry minced onion
Crushed hot seed pepper, to taste
15oz can pork 'n beans
8oz can tomato sauce
2 cups dry macaroni noodles
Salt and pepper, to taste
Parmesan cheese, to taste

In saucepan, heat oil over medium heat and add onion, garlic and hot seed pepper. Fry until golden. Add tomato sauce and pork 'n beans. Heat until hot, adding salt, pepper and Parmesan to taste.

Boil macaroni according to box directions until al dente. Drain.

Combine macaroni with bean sauce and serve immediately.

Serves 4-6

Blender Wheat Pancakes and Buttermilk Syrup

Wheat Pancakes
by Laura C.

1 cup milk
1 cup wheat berries (uncooked)

Put in blender and blend for 5 minutes

2 eggs
½ cup milk
½ cup oil
½ tsp. salt
Add to blender and blend for 1 minute then add:
2 tsp. baking powder
Blend quick to give a quick mix

Pour onto hot, oiled griddle or hot, oiled frying pan and cook until lightly brown on each side. Serve with yummy homemade buttermilk syrup (recipe to follow) or fresh fruit, etc.

Buttermilk Syrup
Use a BIG pot or it will boil over!

1 cup butter
2 cups buttermilk
2 cups sugar
1 tsp. soda
4 T. light Karo syrup
2 tsp. vanilla

Bring to a boil and boil 7 minutes. (stir constantly and watch carefully to keep from boiling over)
Will keep in the refrigerator for up to 2+ weeks. (will also freeze)

Italian Dressing Mix

Italian Dressing Mix

1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
1 tablespoon salt

1. In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.

2. To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.

Corn and Black Bean Salsa (with Wheat Berries)

Corn & Black Bean Salsa

1 cup cooked wheat berries
1 (15 oz) can black beans
1 (14.25 oz) can corn, drained
1 medium tomato, diced
1 small red onion, diced
¼ cup lime juice
1 tsp cumin
1 bunch cilantro, diced

Mix together and serve with tortilla chips.

or you can try

Fiesta Wheat and Bean Salad 
by Leisa Card

Whole Wheat Recipes

I'll be posting the rest of the recipes over the next couple days!!

Lemon Bars (with Whole Wheat)
by Jamie Perkins (page 179 in the Galleria Gourmet)

Crust:
1 cup butter
½ cup powdered sugar
½ tsp salt
2 cups whole wheat flour

Filling:
4 eggs, slighly beaten
2 cups sugar
½ tsp baking powder
¼ cup whole wheat flour
¼ cup lemon juice

Cream butter and powdered sugar. Add other crust ingredients and mix. Pat into 9 x 13 greased pan. Bake at 350 for 15-20 minutes. Mix filling and pour over hot crust. Bake at 350 for 20-25 minutes. Sprinkle with powdered sugar.

Wheat Thins
by Kitchen Stewardship

Click the link above for the recipe.

Holly's Famous Bread Recipe

1 1/2 cup Warm Water

1/3 cup Brown Sugar

1 TBSP & 1 tsp Yeast

1 cup Bread White Flour

4-6 cups Whole Wheat Flour

1 1/2 cup Warm Unsweetened Applesauce

2 tsp Salt

1/4 cup Oil or 1 cup Grown Flax Seed

Grease two loaf pans. Put yeast, water and brown sugar in mixing bowl. Let stand until bubbly and doubled. Add remaining ingredients. Mix and let rise until doubled in size. Knead down and divide into loaf pans. Let rise again. Bake at 350 degrees for 30-35 minutes. **Splenda brown sugar may be substituted, use half of the amount called for.

For a downloadable PDF format click here

Here is a great website with tips for great bread: The Urban Homemaker

Whole Wheat Brownies (we didn't make these last night, but they sound great!)
by King Arthur's Flour

1 cup (2 sticks) unsalted butter, softened
2 cups light brown sugar
3/4 cup Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups Whole Wheat Flour
2 cups semisweet or bittersweet chocolate chips

1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan; line the pan with parchment paper if desired.

2. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine.

3. Return the mixture to the heat (or microwave) briefly just till it's hot (about 110°F to 120°F) but not bubbling. Don't worry if it separates; just stir it briefly to recombine a bit. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

4. Transfer the mixture to a bowl, and stir in the cocoa, salt, baking powder, and vanilla.

5. Add the eggs, stirring till smooth.

6. Then add the flour and chips, again stirring till smooth. Spoon the batter into the prepared pan.

7. Bake the brownies for 30 minutes, until a cake tester or sharp knife poked into the center reveals wet crumbs, but not raw batter. The brownies should feel set on the edges and in the center. Remove them from the oven, and cool completely on a rack.

8. Cover and let sit overnight before cutting and serving; this gives the bran a chance to soften and become "invisible" in your mouth.

Dehydrator Recipes Raw Foods

Raw Onion Bread

Picture from TheRawtarian

Thanks to Faith for attending Self-Reliant Sisters and sending me these Raw Food recipes for the dehydrator! Click on the links below to download the PDF files for the recipes mentioned below.

"You've probably heard of the raw food movement. There is a subsection of vegetarians that eat strictly raw food. Raw is classified as a food whose enzymes have not been inactivated by heat application (>105). The dehydrator can process foods to meet this criteria."

I've attached recipes for the "Come Bite the Apple" cookie, "Apple Flax Cookie", and for "Onion Bread". I added walnuts, dried cranberries, and the little plug remnants from pitting cherries to the recipe. The "Nama Shoyu" ingredient in the onion bread recipe is actually organic soy sauce. The onion bread is awesome with soup and as a snack bread.

Making fresh "Zucchini Wraps" is great alternative to bread consumption. You can make them in advance and store them for up to a month in the frig. Search You Tube to see how to make them. They are so aromatic when processing that it can be a challenge to wait until they're done (even a bigger challenge for the cookies!)."

-Faith A.

Apple Crisp

Filling

1 2/3 cups dry apple slices (we used apples from the Cannery)
2/3 cup sugar
2 Tbsp cornstarch
¼ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
2 ½ cups water
2 tsp lemon juice

Mix all dry ingredients together, then add water and mix well. Bring to a rolling boil, stirring occasionally.  If baking in a pie, preheat oven to 425 degrees, place in oven and bake 40 minutes or until golden brown in pastry shell (May use peeled and sliced fresh apples - enough to fill pie crust.)

Topping (use pie filling above)

3/4 cup flour
3/4 cup butter
3/4 tsp salt
3/4 cup rolled oats
6 TBSP sugar

Mix together thoroughly and spread over pie filling. Bake in a greased square pan at 375 for 25 minutes.

3 Month Supply - Recipes

Here are the recipes that we sampled during Relief Society Activity (Self-Reliant Sisters) on May 3rd.

Tamale Pie
by Dinner? It's in the Bag!*

1 10 can ground beef
1 14 oz can diced tomatoes
1 16 oz can red kidney beans
1 12 oz can yellow corn
1 6 oz can medium olives
1 pkg corn muffin mix
2 TBSP dehydrated onions
1/2 cup water

Combine all ingredients (except muffin mix).  Place in a prepared 2 quart casserole dish.  Prepare corn muffin mix as per package instructions.  Spoon muffin mixture evenly over casserole.  Bake at 400 for about 15 minutes until topping is golden and filling is hot.

Baked Spaghetti
by Dinner? It's in the Bag!*

1 28 oz can chopped tomatoes
1 4 oz can sliced mushrooms
1 10.5 oz can cream of mushroom soup
1 2.25 oz can slice black olives
12 oz spaghetti
1 TBSP dried green pepper
1 TBSP dried onion
2 tsp dried oregano
2 cups grated cheddar cheese
1/4 cup grated Parmesan cheese

In a small bowl, hydrate vegetables in water for at least 20 minutes.  Cook and drain the spaghetti.  In a large bowl, combine the hydrated veggies, tomatoes, mushrooms & black olives.  In a 9x13 baking dish, layer half of the cooked pasta, then half the veggies mixture, sprinkle with 1 cup cheese.  Repeat layers.  Mix together the mushroom soup and 1/4 cup water.  Spread over the top of the layers.  Sprinkle with Parmesan cheese. Bake at 350 for 30 minutes.

Chicken Corn Chowder
by Dinner? It's in the Bag*

1 14 oz can chicken
1 14 oz can cream style corn
1 4 oz can diced green chilies
1 can evaporated milk
1 TBSP dried onion
2 tsp garlic powder
2 tsp chicken bullion
1 tsp cumin
2 cups shredded Monterey Jack cheese

In a large soup pot, combine all ingredients except the cheese.  Bring to a boil, and then cut back to a simmer.  Cook for 20 minutes.  Stir in cheese.  Ladle into warm bowls and garnish with chopped cilantro and chopped tomatoes if desired.

Zippy Bean Minestrone
by The Bean Cookbook (I believe it's out of print)

1 can mixed vegetables (drained)
1 jar 15 oz spaghetti sauce
1 cup water
1 can 10.5 oz beef broth (for thinner soup, double the broth)
1 can 16 oz pork and beans (undrained)
1 can 15 oz kidney beans (undrained)
1/2 cup pasta shells (uncooked)
1 tsp Italian seasoning
1/2 tsp garlic powder

In a large non-aluminum pot, combine all ingredients and bring to a boil.  Reduce heat and simmer, covered for 20 to 25 minutes.  Add water if needed.

This recipe may be made in the crockpot.  Set on low for 2 to 4 hours or set on high until it begins to simmer, then switch to low for an hour or more.

Peach Cobbler
by Tonya L.

2 cans of peaches with the juice
1 white or yellow cake mix
1 stick of butter (opt.)

Pour peaches and juice in a 9x13, sprinkle dry cake mix over the top bake at 375 for about 40 min. til golden brown on top.
optional: add pats of butter all over top before baking (about 3/4 of one stick of butter)

Bunny Poop


12 oz butterscotch chips
12 oz chocolate chips
1 cup peanut butter
6 cups mini marshmallows
1 cup roasted peanuts (about half of one of the little cans)

In a large stock pot, melt all the chips and peanut butter over low heat, stirring constantly. When smooth, take off heat and add marshmallows and peanuts. Stir until uniform. Pour into greased 9x13 pan and spread evenly with spatula. Chill until set. Cut and serve chilled or it will soften. Keep refrigerated.

BUNNY POOP

You may have thought this time of year
Meant jellybeans and eggs,
And unsuspecting, fluffy chaps
With furry, hopping legs.

But, here’s the proof
That Easter Bunny’s got a wicked streak.
Don’t reach under that lawn chair
‘til you stop and take a peek.

‘Cause though you may be looking
For those chocolate eggs and loot.
You might just find that morsel there
Is really Bunny Poop!

*Purchase Information for:

Dinner? It’s in the Bag! ($12.00)
By Christine J. VanWagenen
Printed by: Help U Mail
10291 South 1300 East
Sandy, Utah 84094
(801) 571-1441
*There are a few fresh ingredients in these recipes that must be converted to food storage items.

3 Month Supply - 120 Shelf Stable Recipe Book

Food Storage Made Easy has compiled a list of 120 shelf stable recipes!

• 4 Recipes to a page version
• Full Page Version

We are not affiliated with FoodStorageMadeEasy.net, but just love their site and what they do!

Soup Recipes

Crockpot Taco Soup
by Crockpot 365

2 cans of kindey beans
2 cans of pinto beans
2 cans of corn
1 large can of diced tomatoes
1 can tomatoes and chiles
1 packet taco seasoning
1 packet ranch dressing mix
shredded cheese and sour cream for embelishment (optional)

Brown meat if you are going to use it.  Drain the fat and add the meat to the crockpot.  Sprinkle seasoning packets on top of meat.  Drain and rinse the beans and add.  Add the ENTIRE contents of the corn and tomato cans.  Stir.  Cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

Chicken Noodle Soup
by Rachelle

2 Tablespoons vegetable oil
1 medium onion, chopped (dehydrated or freeze dried may be substituted)
1 ½ cups carrots, chopped (dehydrated or freeze dried may be substituted)
3 celery ribs, diced (dehydrated or freeze dried may be substituted)
2 (12.5 oz.) cans chicken
2 quarts chicken broth or canned low-sodium broth (may be substituted with bullion)
1 quart water, or as needed
Salt and freshly ground black pepper
12 oz. pkg. egg noodles
3-4 bay leaves
Chopped fresh parsley, for garnish (optional)

Heat the oil in a large pot and sauté onion over medium heat. Add chicken broth and bring to a boil. Add carrots, celery, bay leaves, and chicken undrained. Cook, 4-5 minutes. Stir in egg noodles and cook 7-8 minutes until tender.

***The next two recipes are from cooks who "just wing it", so there are not exact measurements or times.  Sorry!!***

Pinto Bean Soup
by Holly

Cover pinto beans in water (just enough to cover beans).  Soak overnight and then cook until tender (approximately 1 to 2 hours).  Using an immersion blender, blend beans until soup consistency.  Season with salt, pepper and granulated garlic.

Potato Soup
by Carla

Peel some potatoes and cut into large pieces. Add chicken broth to cover. Throw in a handful of dried onions, some parsley, sea salt, a little garlic, black pepper. Cook until very tender. Puree the mixture. Add a can or two of evaporated milk. Cool until hot, but not boiling. Add more chicken broth if it is too thick. You can add cooked sausage, corn or cheese if you like.

Granola-Whole Wheat Waffles

I made these this morning and they were very good.  And with the combined whole wheat flour, granola and yogurt, they were healthy too! 


Granola-Whole Wheat Waffles
by Betty Crocker

1 1/2 cups Original Bisquick® mix
1/2 cup granola cereal
1/2 cup Gold Medal® whole wheat flour
1 1/2 cups milk
3 tablespoons vegetable oil
2 eggs
1 container (6 oz) Yoplait® Original strawberry yogurt (2/3 cup)

In medium bowl, stir all ingredients (including yogurt) until blended. Pour batter by 2/3 cupfuls onto center of hot waffle iron; close lid. Bake 2 to 3 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle.

"Instant" Pancake Mix

Instant Pancake Mix

by Alton Brown

6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar

Combine all of the ingredients in a lidded container. Shake to mix. Use the mix within 3 months.

"INSTANT" PANCAKES:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired
Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)

Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Yields 12 pancakes

Recipes using Substitutions

TVP Tacos
(substitute meat with TVP)

1 1/3 cup TVP
¼ cup Taco Seasoning (or 1 pkg)
1 (14 oz.) can low sodium beef broth

In a large skillet, heat the broth over medium heat. Add TVP and stir well. Allow the TVP to reconstitute for 2-3 minutes. Add taco seasoning & stir well. Allow to cook for another 3-5 minutes, stirring frequently. Serve in place of ground beef in your tacos. Garnish tacos with refried beans, sour cream, lettuce, onions, tomatoes, olives and cheese

Soda Cake
(in this recipe, you can substitute eggs and oil with a diet soda)

1 chocolate cake mix (without “Pudding in the Mix”)
1 can Caffeine-Free diet Coke

Combine the box of cake mix with the can of diet soda in a medium mixing bowl. Bake cake according to box directions. Allow to cool in pans for about a half hour before you frost or try to eat your cake.

**You can also use a yellow or white cake mix with a can of diet 7-up

Chocolate Chip Cookies
adapted from Jessica's family recipe

1 cup butter
¾ cup sugar
1 cup brown sugar (not packed)
2 eggs (or use gelatin egg substitute below)
1 tsp vanilla extract
2 ½ cups flour
1 tsp salt
1 tsp baking soda
2 cups Semi-Sweet chocolate chips

Turn oven on to 375. Cream margarine first, while mixing, add granulated sugar, then brown sugar. Slowly add one egg at a time. Now add teaspoon of vanilla and cream together. Combine flour, salt, and baking soda in a separate bowl and mix together with spoon. Turn on mixer, add slowly and cream together. Add chocolate chips and incorporate into cookie dough.

Use cookie scoop to shape cookies and place on cookie sheet, about 1 doz. Makes about 2 dozen large cookies. Bake for 8-11 minutes. Take cookies out of oven and let stand 5-10 minutes.

Gelatin Egg Substitute
(substitute an egg with this gelatin recipe)

1 tsp Knox unflavored gelatin (in the Jell-O section)
3 TBSP cold water
2 TBSP + 1 tsp warm water

Mix gelatin and cold water until dissolved. Then add warm water and mix. Substitutes for 1 egg!

Recipes with Milk (Powdered, Evaporated & Condensed)

Harvest Potato Soup

1 cup onion, diced
1 cup celery, diced
4 cups potato, diced
½ lb bacon, cooked and drained
2 cups instant potatoes
½ cups dehydrated carrots
8 chicken bouillon cubes
1 can cream of chicken soup
1 (12 oz) can evaporated milk

Simmer all vegetables, bouillon cubes and cream of chicken soup in 8 cups of water until vegetables are fully cooked. Add instant potatoes and evaporated milk to achieve desired consistency. Garnish with grated cheese and bacon bits.

Frosting with Evaporated Milk

6 tablespoons butter, softened
5 1/4 cups sifted powdered sugar
1/2 cup evaporated milk
1 1/2 teaspoons vanilla extract

Beat butter and powdered sugar in large mixer bowl until creamy. Add evaporated milk and vanilla extract; mix until smooth. Makes 3 cups.

Orange Julius

2 cups orange juice (NOT concentrated)
½ cups powdered milk (dry powder, do not mix with water)
½ cup crushed ice
2 TBSP sugar
½ tsp vanilla

Put all ingredients in a blender and blend until ice is totally crushed.

Magic Bars

1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can Sweetened Condensed Milk
2 cups semisweet chocolate morsels
(or use 1 cup chocolate chips and 1 cup butterscotch chips)
1 1/3 cups flaked coconut
1 cup chopped nuts

Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Ultimate Hot Chocolate
from Our Best Bites

2 1-oz squares of unsweetened baking chocolate
1 14-oz can sweetened condensed milk
4 cups water
1 tsp vanilla

In your microwave or in a small saucepan over medium heat, heat the chocolate and the sweetened condensed milk until the chocolate is completely melted (about 2-2 1/2 minutes in the microwave). Whisk in vanilla, combine completely, and set aside. In a larger saucepan, bring 4 cups water to a boil. Remove from heat and whisk in chocolate mixture. Serve in mugs with a dollop of whipped cream and a sprinkle of cinnamon if desired. Serves about 6.

Variations:

Mexican Hot Chocolate: Add 1 1/2 tsp cinnamon and 1/8-1/4 tsp cayenne pepper in with the vanilla.

Mint Hot Chocolate: Replace vanilla with 1 tsp mint (NOT spearmint) extract

Peppermint Hot Chocolate: Replace vanilla with 1 tsp peppermint extract. Serve with a candy cane instead of a spoon to stir.

Almond or Hazelnut Hot Chocolate: Replace vanilla with 1 tsp almond or hazelnut extract.

Whipped Topping

1 cup ice cold water
1 cup powdered sugar
1 cup powdered milk

Whip at high speed until desired consistency is achieved. Store in refrigerator.

72 Hour Kit - Survival Bread

Survival Bread

2 cups oats
2 ½ cups powdered milk
1 cup sugar
3 TBSP honey
1 (3 oz.) pkg. orange or lemon Jello
3 TBSP water

In the mixing bowl combine the oats, powered milk, and the sugar. Mix well and set aside.

In the medium sauce pan mix the water, Jello, and honey. Place on the stove top and bring to a boil. Slowly add this into the oat mixture. Make sure it is all well blended together. If the dough is a little dry, add a small amount of water one teaspoonful at a time. It should be firm but doughy

Once it is ready shape the dough into a loaf, about the size of a small red brick. Place the bread loaf onto the cookie sheet and bake at 350 degrees for 15-20 minutes. If you increased the recipe for multiple loaves you can place several at a time onto the cookie sheet for baking. Don't place them too close together.

Once the bread is baked remove from the cookie sheet and allow to cool completely. The bread can be wrapped whole in the foil for storage. This bread can be stored indefinitely.