Dec 27, 2008

Sealing Food With Food Sealer

I hope that everyone had a wonderful Christmas. I know I enjoyed the day despite my horrible chest cold. After cleaning up the house for the holidays I had some dry goods that needed to be sealed away in Mylar. A lot of sisters from my ward have been asking me how I do this. So Friday we set up our assembly line and started sealing away. We did dehydrated onions, dehydrated carrots, potato flakes, oats, and apple slices.

You will want to fill your Mylar bags.

Once the bag is full give it a firm tap on the table to settle the food in the bag. You don't want to over fill the bag or it won't seal properly. Add your oxygen absorber.

Line up the top of the bag and flatten the top out holding it tightly at the top. Make sure there are not wrinkles or folds in the Mylar.

Place the bag into the sealer and seal the bag. Making sure nothing is in the path of the sealer.

This isn't the best picture but, I wanted to show you a seal that is not a good seal. If you notice that there is a crease in the Mylar. You will have to go and reseal above or below this to ensure a good seal.

Then have someone cute label the bag. You don't want it to be a mystery down the road.

Then someone handsome needs to place them into boxes.

And last but not least. Someone that is NUTS!

Dec 22, 2008

Merry Christmas

I just wanted to take a moment and wish everyone a Merry Christmas. This time of year is so dear to me. I love the feeling in the air and the spirit of giving. Not presents that is but of ones self. I love this video and it sums up all the gifts our Savior has given us. I am so blessed to have the gospel in my life and to know that God lives and that he loves each one of us.

Dec 16, 2008

Christmas Hustle n' Bussel

If your like me this time of year becomes so hectic and busy. I am so sorry that I haven't posted in almost a week. I hope everyone is staying warm and not freezing like we are in Wyoming. It was so cold the last couple of days we got down to -22 degrees. And the high was only -14. It was so cold! Add the windchill in and we couldn't even go out for very long. By the time you ran from the house to the car the moisture in your nose was frozen. I love Wyoming but when it gets that cold my body sure plays a number on me. For those of you that don't know me, I have just been diagnosed with Lupus and Rheumatoid Arthritis and the cold weather just about does me in at times. I sure hope you all have a wonderful Christmas and I promise to do much better after the Holidays. I have some new ideas for the New Year and I just can't wait until my garden starts bearing in the summer because then we can get into canning. I love to can and put away for the winter. If you have anything you would like to share please email me. Thanks Nichol

Dec 9, 2008

Tuesday Tip Day~Homemade Coconut Milk

Have you ever had a recipe that calls for coconut milk and you go to the store to find out prices are outrageous? I know because this time of the year I use alot of coconut milk. Did you know that you can make your own coconut milk right at home? It is so simple and it tastes great. Best of all you know what is in it and the price is just right. There are two ways that you can make this milk. You can either get your coconut from a fresh coconut or from dehydrated coconut shreds.

Coconut juice is the coconut water from inside the coconut– it is used for making deserts and for drinking. Coconut milk is not coconut juice—Coconut milk is made from the meat, or nut part, of the coconut—To make coconut milk just add some of fresh coconut to a blender w/ a little hot water and blend till smooth. That is the coconut milk that we pay so much for at the stores.

To make coconut milk from dehydrated coconut shreds:

1 Cup coconut shreds
1 Cup hot water
Place in a blender and blend until smooth. Strain out any leftover chunks.

If you are feeling adventurous you can get a fresh coconut and grate it using the same ratio as above.

Coconut and Chocolate Pie
1 (9 inch) unbaked pie crust
1 cup milk
1 (14 ounce) can coconut milk
1 cup white sugar
1 cup water
1/2 cup cornstarch
7/8 cup semi-sweet chocolate chips
1 1/2 cups heavy cream
1/4 cup white sugar

Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool. In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes. In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour. Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.

Did you know that if you use coconut milk and place it all over the scalp and massaging it into the hair roots is also beneficial in the treatment of hair loss. It nourishes the hair and promotes hair growth. It will also leave your hair soft and shinny.

Dec 6, 2008

Food Storage Night

I got a kick out of these videoes. I hope you enjoy it as much as I did. Make sure you scroll to the bottom of the page and turn off the Christmas music.

Dec 5, 2008

Food Storage Friday

A few years back my Sister-in-Law Dondee brought these to a family gathering. They have now become a staple in our family. They are so easy to make and best of all most of the ingredients come from our food storage.

1 cup Light Corn Syrup
1 cup sugar
1 cup creamy peanut butter
6 cups crispy rice cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.

Pour into greased 13x9-inch pan and pat into place.

Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal. Cool at least 45 minutes, or until firm. Cut into bars.

I found this video on YouTube hope it helps.

Dec 4, 2008

Pumpkin Cream Cheese Muffins

Your neighbors will think you slaved in the kitchen with these muffins. They are so good! Its like eating pumpkin cheesecake.

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners.

1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar

To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside. You will want this to still be rather thick and not runny. Don't over mix it.

Streusel Topping:
4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans

For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.

Muffin batter
2 1/2 cups all-purpose flour
2 cups brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon pumpkin spice
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract

In a large bowl, sift together flour, sugar, baking powder, cinnamon, pumpkin spice and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. I like to make a little indent in the muffin batter with a spoon. I then just add the cream cheese mixture on the top. Sprinkle on the streusel topping.
Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Dec 2, 2008

Tuesday Tip Day

Candy Making Tips
By: Sydny Carter

Candy is a year-round treat, but it is especially wonderful during the holidays. Making fudge at Christmas can quickly become a family tradition, with the whole family coming together to make this wonderfully simple confection. Candy can also be a great homemade gift for friends and family. After all, who would not want to receive a box of homemade chocolate truffles in their stocking? Although you can spend a lifetime learning everything there is to know about the confectioners' trade, there are plenty of easy to make recipes that will delight your friends and family. All you need to get started are a few common kitchen items, some simple ingredients, and a modicum of know-how.

Tools of the Trade
Most of the tools needed to make candy can be found in a well-stocked kitchen:
  • A medium-sized saucepan with a heavy bottom and straight sides is a must. It should be large enough to hold 3 to 4 times the volume of the ingredients; this will help prevent boil-overs.
  • A bowl, large enough to hold the saucepan, allows you to cool the candy while it is still in the pan. The temperature of the sugar mixture continues to rise even after it has been removed from the heat. Immersing the pan in cold water or an ice water bath stops the cooking at just the right time.

  • A long-handled wooden spoon.

  • A pastry brush reserved exclusively for candy-making. Some recipes will call for brushing down the sides of the pan with water to prevent crystallization.

  • A good candy thermometer. Although it is possible to make candy without one, a glass candy thermometer is invaluable to the beginner, and a useful tool for the professional. If possible, buy one equipped with a metal clamp that attaches to the side of the pan.

  • If you make candy on a more regular basis, you may want to invest in a marble slab and a copper caramel pan, but these are by no means necessary.

Only the Best
Sugar is the most basic ingredient in candy. Use an unopened package of sugar; this will ensure that there has been no contamination from other ingredients commonly found in the kitchen, such as flour or salt. Use unsalted butter; the salt content of salted butter can affect your final product. Never use margarine in a recipe that calls for butter: margarine has a higher water content, which will significantly affect the cooking time and results.

Hints and Tips
Before you turn on the stove, take the weather into account. On rainy or humid days, the cooking time can increase substantially or your candy may never set up at all. Sugar attracts water, so the humidity can adversely affect your recipe; wait for a clear, dry day.

Test your thermometer to make sure it is accurate. (You will need to do this every time you make candy.) Immerse it in a pan of water, and bring the water to a boil. The temperature should read 212 degrees F (100 degrees C). If it does not, you will need to adjust your recipe to reflect this. For example, if your thermometer reads 215 degrees F (102 degrees C) in boiling water, and the recipe requires that you cook the candy to 250 degrees F (121 degrees C), you will need to cook the mixture to 253 degrees F (123 degrees C).

Last, but not least, measure all your ingredients before you begin. It takes a long time to reach 220 degrees F (104 degrees C), but after that the temperature rises quickly. You will need to have everything within easy reach.

Sugar Cooking
Dissolve sugar into liquid ingredients over low heat, and then bring to a boil. Don't stir once the sugar has dissolved, unless directed to by the recipe. Either clamp the thermometer to the side of the pan, or periodically place it in the syrup to measure the temperature. The bulb of the thermometer should not touch the sides or bottom of the pan, or you'll get an inaccurate reading. Always clean the thermometer after each testing, and keep it by the stove in a glass of warm water. Cook until the desired temperature is reached. Immediately remove the pan from the heat, and cool the bottom of the pan in the bowl of ice water to stop the cooking. (For peanut brittle, pour the hot candy onto a greased baking sheet or oiled marble without cooling.)
If you don't have a candy thermometer, use the cold water method to test the candy. Drop a small amount of the mixture into a glass of cold water, and then examine it closely to determine if it's at thread stage, soft ball stage, hard ball stage, etc. Remove the pan from the heat while testing to avoid overcooking the candy. Use a fresh glass of water for each test.

Cooking On High
As with most cooking at high altitudes, there are modifications that need to be made to candy recipes. For every 500 feet above sea level, decrease the temperature by one degree. If you live at an altitude of 3500 feet and the recipe calls for cooking to 234 degrees F (112 degrees C), cook it to 227 degrees F (108 degrees C).

Nov 29, 2008

Best Toffee Ever

I love Christmas time. With all the smells and sounds of Christmas.
I thought about what I wanted to do for my blog this month. I came up with a few different ideas but settled on giving. I wanted to think of all the different things we can give at this season. I know that candy is one of my favorite things to make and give away at Christmas. Today I am sharing with you a simple and favorite recipe that my family makes every year. Toffee! It is so good it just melts in your mouth. It is simple and really easy to make. Don't get addicted.

2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds

In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.

While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.

Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Nov 27, 2008

Giving Thanks

I just wanted to take a moment to write down a few things that I am thankful for. I am so thankful for my family. My husband Scott is the best husband anyone could ever ask for. Thank you honey for doing all that you do for our family. You sacrifice so much for us. You are away for long periods of time to make sure that we are cared for. I love you so very much! I am thankful for my three wonderful children. They bring so much joy and happiness to our lives. I am bless to be able to raise you. My freedom must come next. I am grateful for all those who have helped keep us free and safe. What a blessing you are to all of us. I am so thankful for the Atonement of Jesus Christ. I don't know where I would be with out it. Well.... Yea maybe I do know where I would be. I am grateful for my mother and Stepfather. I love my father so very much and I miss him deeply. I am thankful for my in-laws and all they do for me and for all the love that they freely give. I love and enjoy my three younger brothers and their families. My brother and sister- in laws and their family. I am grateful to have the Gospel in my life and the comfort and peace it brings to me. I am grateful for my calling in the Primary and I love the children I am able to help. I am grateful for this time that I have just to reflect and think about life. There are many more things I am thankful for but I am out of time. Nichol

Nov 26, 2008

Strawberry Delight

One of my most favorite dessert that my mom use to make was Strawberry Delight. I was always afraid to eat it because it was so good. I knew if I took one bite I would want to eat the whole thing.

Strawberry Delight

1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted

1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin or strawberry Danish Dessert
2 cups boiling water
1 (16 ounce) package frozen strawberries

Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.

In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Nov 25, 2008

Perfect Pumpkin Pies

Who can't resist the smell of a freshly baked pie? Making pumpkin pie is simple and well worth your time and effort.

Pumpkin Pie:
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust (see below)

Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Pie Crust:
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

Have you ever wondered to make those fancy edgings on your pies?

Nov 24, 2008

Day Before Mashed Potatoes

The Holidays can get so busy I found this recipe a few years back and I thought I would share it with you. It makes cooking on Thanksgiving morning much easier. Hope you enjoy it as much as I do.

9 potatoes, peeled and cubed
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1 teaspoon garlic (optional)

Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes. Transfer potatoes to a large bowl, and mash until smooth. I like putting them in my mixer to make the super smooth and creamy. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.

Nov 23, 2008

Perfect Turkey

Are you looking to cook the perfect turkey this Thanksgiving? I love to brine my turkey. This will make the moistest and juiciest turkey you will ever eat. The juices from the turkey will also make the best gravy it is to die for. I got this recipe from my mom. She always cooked our turkeys this way. I remember as a kid, waiting for my dad to carve the turkey and perhaps get a taste. You can cook any kind of poultry this way.

1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water

In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.

When the broth mixture is cool, pour it into a clean 5 gallon bucket. Make sure this bucket is food grade. I sometimes just use a large stockpot if my turkey will fit. Stir in the ice water.Wash and dry your turkey.

Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight. I happen to live where it is cold so I just put it in the garage or on the front porch.

Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

I thought you might enjoy learning how to Stuff and carve a turkey. Thanks to Taste of Homes.

Nov 22, 2008

Layered Chili

This recipe is the easiest chili recipe if you want to add chili to your food storage. I can it and everything just goes into my jars in layers. It is simple and doesn't take much time. The most time consuming part is cooking the hamburger.

Layered Chili
2/3 cups dry Kidney beans rinsed
2/3 cups ground beef, browned and drained
1/4 cup chopped onion
1 teaspoon salt
dash of black pepper
2 TBS Chili powder
1/4 teaspoon cayenne pepper (I omit this)
1/4 teaspoon cumin
1/2 cup chopped tomatoes
2 Tablespoons tomato sauce
This recipe is for quarts. Have your jars sterilized and lids warm. I like to place my clean jars in the oven set at 225 to warm them up and to sterilize them. Place each ingredient in the jar in order. Fill remainder of jar with hot water leaving a 1 inch head space. Process at 15 lbs of pressure for 90 Min. When ready to use garnish with cheese and sour cream. Easy dinner.

Nov 20, 2008

Food Storage Friday

Canned Meatloaf

For those of you that don't know me I can alot of things myself. This last weekend we made meatloaf and we had some extra meal left over so I canned it. I just stuffed it into the jars just like I would my canned hamburger and processed it for 75 min. for pints and 90 min. for quarts. We opened on up today for lunch and it was great. Add some mashed potatoes and a side, walla you have a meal.

Nov 19, 2008

Shelf Stable Magic Mix

I wanted to have a mix that was like Magic Mix that didn't require refrigeration. I have found one that I like and thought I would share it with you.

Magic Mix (no refrigeration required)
3 Cups Flour
4 Cups Powdered Milk
4 Cups Powdered Butter
2 Tbsp. Salt

Place all the ingredients in a bowl. I like using my mixer with my whisk attachment. Mix until it is well incorporated. Place in a #10 Can with a lid and place on the shelf for up to 6 months. You can use wheat flour if you would like. This will make approximately 1 gallon. You can use this for anything that calls for Magic Mix.

Nov 17, 2008

Tuesday Tip Day

Out of onion powder? What?

This last weekend I was making some onion soup mix and I had ran out of onion powder. I pondered on the situation and decided to grind up some dehydrated onions and see how it turned out. To my surprise it tasted wonderful. I will now make my own onion powder. This way I know what is in it and not all that added junk.

Onion Soup Mix

2/3 Cup Dehydrated Onions
1/2 Cup Beef Bullion
2 tsp. Parsley
1 tsp. Salt
1/2 Cup Butter or Margarine Powder
2 Tbsp. Cornstarch
2 tsp. Onion Powder
1 tsp. Garlic Powder (Optional)

Mix well and place in an airtight container. This mix can be used with anything calling for onion soup mix. You will learn to love it!

I did make some Alfredo sauce with my dehydrated onion powder it called for 1 tsp. I think next time I will cut it in half. So if you try this only use 1/2 of what you would normally use.

Nov 14, 2008

Food Storage Friday

Chicken Fried Steak

One of my favorite thing to eat in this whole wide world is chicken fried streak. I have no idea why but I love it! I love the way it tastes and the yummy gravy that comes with it. Sense I love it so much I had to learn how to make it. When I first thought of making this dinner, I thought to myself it has to be hard. I am here to tell you that it is not! If you will follow my simple recipe you too can make delicious chicken fried steak at your house.

Chicken Fried Steak:

Chopped Round Steak
Bread Crumbs
Salt and Pepper

The ingredients will be different for each person depending on the amount of people you are cooking for. I didnt put an amount for these. You will just need to guess and add additional flour or bread crumbs.

The first thing you will want to do is mix some eggs together. for my family of I usually use 4 eggs. Add a little bit of water (about 1/8 cup) and beat them together. I then take my chopped round steak and dip it into the egg wash. I get it coated on both sides. I have found that if I just use my hands the steak will not fall apart as easily.

I then transfer the steak into my flour. I like to put salt and peper in my four.
I use whole wheat flour that I grind fresh. Make sure that each side is coated well.

Then transfer this back into the egg wash and coat it with eggs.

Then transfer this into your bread crumbs. I like to use a 50/50 combination of Italian bread crumbs and McCormick® French Onion, Pepper & Herb Crusting Blend. The Crusting Blends are new. They have only been available for about 6 months. I have fell in love with these. They also have two other flavors.

Garlic lemon and rosemary
Italian herb and Cheese.

You will want to make sure that the meat is covered with the bread crumbs. I can smell it now.

Once your steak has been covered with bread crumbs it is ready to be cooked. I like to brown my steaks in a pain with a little olive oil for a few seconds on each side to get that brown yummy look. It is not neccisary.

Then place all the steaks onto a cookie sheet. I like to line my sheets with parchment paper for an eaisier clean up. Place in the oven and bake at 350 degrees for about 30 min. Serve with yummy mashed potatoes and brown gravy. Enjoy!

Nov 13, 2008

Pomegranate Salad

Every year around the holidays I look forward to all the yummy things we get to eat. One of my favorite things to eat is Pomegranates. Each year we make Pomegranate Salad. My mother started this tradition when I was just a young girl. I remember her opening them up and seeing how red and juicy they were. It has turned into our little tradition in my own family. Each year my kids seem to enjoy it even more. Pomegranates are full of antioxidants and are very good for our bodies. Best of all they taste great. We enjoy eating this for breakfast or dessert.
Pomegranate Salad

3-4 Pomegranates
2 11 oz. can of Mandarin Oranges
2 Chopped Apples
1 Can of Pineapple (any kind)
Miniature Marshmallows (optional)
Cool Whip

Prepare the pomegranates by sectioning the fruit. Remove the fruit and place into a bowl. Add oranges, apples, pineapple and marshmallows. Add Cool Whip just before serving. Enjoy.

Nov 11, 2008

Tuesday Tip Day

Grinding Grains

Whenever I have a recipe that I want to use I never know how much grain to grind. So here is a chart to help you know how much grain to grind. Each of these equal 1 cup of flour.
  • 3/4 C. Wheat
  • 1/2 C. Pearled Barley
  • 1 1/3 C. Rolled Oats (Grind in Blender)
  • 2/3 C. Buckwheat
  • 2/3 C. Quinoa
  • 1/2 C. Navy Bean
  • 2/3 C. Lentles
  • 1/2 C. Chickpeas/ Garbanzo Beans
  • 5/8 C. Popcorn
  • 2/3 C. Kamut
  • 2/3 C. Millett

Nov 7, 2008

Food Storage Friday

Taco Soup.
Who can have a food storage and not make Taco Soup. It is an all time favorite soup at our house, and my kids just devour it. I seem to not be able to make it often enough. Best of all almost everything in it comes from my food storage. I call it one of my dump and go recipes because I can just dump the ingredients into my stockpot or crock pot and practically walk away until it is done. This is my kind of recipe.

2 pounds ground beef or chicken
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans or black beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chilies
2 (4 1/2-ounce) cans diced green chillies
1 (4.6-ounce) can black olives, drained and sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chilies, black olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese and green onions.

Nov 6, 2008

Magic Mix

I am going to share with you a recipe that comes from the USU Extension Office. I just love this mix. I have been using it for years to make all sorts of yummy foods. I will be using it a lot in later blogs, so have some ready. This mix does need to be refrigerated in an air tight container.


4 cups instant (or 2 1/3 cup non-instant) dry milk
1 cup flour or 1/2 cup cornstarch (I prefer using flour and it needs to be white flour not wheat.)
1 cup (2 sticks) margarine

Combine dry milk, flour and margarine into a large bowl and mix until it looks like cornmeal. I like to put it in my mixer with my whisk beaters. It makes it much easier and only takes about 30 seconds. Keep mix tightly covered in the refrigerator. Makes 5 cups.

I will share with your our first recipe using the Magic Mix.

White Sauce :

For thin sauce: 1/3 cup Magic Mix and 1 cup water.
For medium sauce: 1/2 cup Magic Mix and 1 cup water.
For thick sauce: 2/3 cup Magic Mix and 1 cup water.

Stir over medium heat until smooth and thick. You can also add in any spices to your white sauce to change the flavor. Try adding broth in place of water for a wonderful gravy. Yield 1 cup.

Nov 4, 2008

Tuesday Tip Day

Making Soap Last Longer

Have you ever wanted to make your bars of soap last a bit longer? Are you tired of finding your soap all soggy in the bath? Do I have the solution for you! I like to unwrap my bars and place them in a bucket. Whenever I purchase a pack of soap I just unwrap all of them and drop them into a 5 gallon bucket. Don't place the bucket lid back on the bucket. Just take a towel and drape it over the bucket. This will help keep dust and particles off the soap. Let the soap sit and it will slowly dry out. It will become very hard and may crack but it is ok. When you want to use your soap just grab a bar and use it like you normally would. You will be surprised at how much longer a bar of soap will last. It won't get that soft sliminess to it. It will also help down the road if you have to grate soaps to make your own laundry detergent. I have a big 5 gallon bucket full of hard soaps ready for use at anytime.

Nov 2, 2008

Homemade Yogurt

My family just loves yogurt. They can go through a lot in one week. Sometimes that's all they want to eat for breakfast or a snack. They each have one yogurt sometime during the day. I have found the perfect recipe for making homemade yogurt out of POWDERED MILK from my food storage. I personally buy only one kind of powdered milk. Its is Country Cream 100% REAL Instant Powdered Milk. It is known world wide as the very best Instant Milk anywhere.. It is rich and creamy and tastes so much like fresh milk. It doesn't have that nasty powdered milk after taste to it. In fact my 6 year old son prefers it to store bought milk. He always asks me "Mom is this your milk or the stores milk?" I think it is so adorable. I purchase my milk from Grandmas Country Store.

I love making homemade yogurt because I know what is in it. There is no artificial flavors or preservatives. I know it is low fat and its good for my family. It was lot easier making yogurt than I ever imagined it could be. You only need a few simple ingredients to make your own yogurt at home. This will make 1 Quart of yogurt.
  • 2 Quart Sauce Pan
  • Thermometer
  • 3 1/2 Cup of Powdered Instant Milk ( 2 cups non instant)
  • 8 Cups of warm Water
  • 3/4 Cup of commercial plain yogurt with live cultures. I like to use Dannon. You will want this to sit at room temperature for about 20 minutes so it doesn't shock the milk. Or some yogurt reserve that you have already made. (it needs to be plain)
  • 6-8 Half Pints or something to put the yogurt in.
  • Jams or flavorings
In a saucepan I take my 8 Cups of water and add it to 1 Cup of powdered milk. I whisk it together until it is all incorporated. If I am making this into vanilla yogurt I would add 1/3 Cup of Sugar and 1 Tablespoon of Vanilla but today I just wanted plain yogurt. You will then want to scald the milk. (You don't want to boil the milk.) I bring it up to 180 degrees and it is perfect. A trick to knowing when milk is scalded, is to watch for tiny bubbles to appear around the edge of your pan. If the milk seems to raise a bit and you start to see steam you know it is scalded. Immediately remove from the heat. You will want to let this sit until it cools to 100 degrees.

While I wait for my milk to cool I prepare my jars. I like to flavor my yogurt because my family likes it better than plain yogurt. Sometimes I flavor them with fruit. Today I just took some strawberry banana jam that I had made earlier and place a few tablespoons on the bottom of my containers. Make sure that whatever you add to your yogurt is at room temperature. If it is to hot or cold it will ruin your culture and your yogurt will not turn out right.
After my milk has cooled down I will add my yogurt culture. It is very important that you add the culture when your milk is at 100 degrees. Immediately after adding the cutler and mixing together pour the milk into your jars. I like using half pints or plastic ball jars. Use whatever container that you can close tightly . If I want to make a lot of yogurt at one time. I just use a quart jar.

I have a yogurt maker because I make yogurt so much. I make it about every other day. What you don't have a yogurt maker? There are a few solutions to this. The

  1. You can rap your jars in a blanket or towel and place them in a cooler for insulation to keep warm.
  2. You can place them in your oven with the oven light on and this will keep it warm enough. (but remember you can't use your oven for about 10 hours.)
  3. If you have a dehydrator with a heating element, you can place them inside on a shelf.
  4. Place on top of a heating pad on the counter and turn it to low. Cover it with a towel.

Wherever you decide to place your yogurt you will need to leave it undisturbed for 9-10 hours. And it must say slightly warm for the cultures to grow. I like to do this right before bedtime so that my yogurt is done when I wake up in the morning. You will still need to refrigerate the yogurt for 3-4 hours before eating. It makes a great after school snack for the kids. Remember to save 3/4 cup of plain yogurt that you just made for your next batch. You should get a new culture after a couple of months to refresh your yogurt. This yogurt will last about a week in the refrigerator. If it's not eaten before then.

If you don't want to make yogurt using powdered milk you can always use store bought milk.
You cannot use Morning Moo because it is a milk substitue and not truely milk. Tip: If you find that your yogurt is a bit thin. (each powdered milk is different) Try adding a bit more powdered milk and it should thicken.

Oct 28, 2008

What should I do with all this food?

I've had food storage for as long as I can remember as a young married person. It wasn't much but as our family grew so did our food storage. These last two years my husband and I have really tried to obtain our full year supply of food, water and fuel for our family. We don't have a decent basement in our house. So we have decided to transform one of our bedrooms into our food storage room. At times it seems to become our catch all room and I had decided that I was done walking over everything just to get a can of tuna. So yesterday my husband was in town and we decided to completely rearrange the room. I love it now. I thought I would share what we did.

After cleaning out everything that didn't belong in there, I could finally walk around. We decided that only food would be allowed in the room. So all my canning items, dehydrators, grinders and mixers had to find a new home. That freed up alot of space. I have these awesome shelves that I purchased at Costco that I used. They are really well made and rather inexpensive. I think they were less than $60.00 a unit. Each unit comes with 5 adjustable shelves. And the thing I love more than anything is the fact that each shelf will individually hold up to 1500 lbs.

I have rearranged my storage room so many times its not funny. I always think I have the solution but I never do. I will count up everything, write it down in hopes that I can enter it into the computer and print it out. I never actually get to it and by the time I do the quantity of items have changed or I have added more to it. So this weekend my brilliant husband had the perfect idea. And I have to admit I think it is going to work. (Don't tell him I even admitted that!) He went along and made a grid like system on our shelves. The first set of shelves is labeled A. The second set of shelves B and so on down the line. Then he marked each row with a number. We decided that the top shelf would be called Top. So we have rows 1,2,3,4,5 and top.

He then brought in a piece of wood and placed it across two of our water barrels. He brought in an old computer that we no longer use and hooked it up. He told me I don't have and excuse anymore to not enter my items into the computer. He made it so handy for me and I just love him for that. He helped me put all my items together the way I wanted them. We counted them up and added them to the computer. I also added to my spreadsheet where they were on the grid. I know that all my quart jars of canned food is on the first shelves of A,B and C. And all my pints are on the second shelves of A,B and C. All my baking items are on C3 and all my fruits that are open cases are on E3 Etc. It makes it so easy to find things especially if I have to send one of my kids in to get something. I can just say go get me some tuna from D4. I just love it. Hope this gives you some ideas of your own. Let me know what works for you.

Oct 25, 2008

Canning Hamburger

I found a really easy way to can hamburger and I thought I would share it with you. I found it rather inexpensive to do and it tastes great! I love the convenience of having cooked hamburger. Especially on nights that seem crazy, and believe me it seems to be happening more often than not.

You will want to take your hamburger (I usually do about 10 pounds at a time.) and season it with whatever spices you like. Mix this right into the raw meat.

  • Hamburger: (that I would like to add to a casserole or something) I would add dehydrated onions, a bit of garlic powder, salt and pepper.
  • Taco meat: I would add taco seasoning

You will want to take mason jars that are clean and sterilized. Running them through the dishwasher is a great way to clean them. I let them cool a bit so that I can handle them without getting burnt. I prefer to use pints over quarts myself. 1 Pint = 1 Pound, 1 Quart = 2 Pounds of raw hamburger. My daughter Katelynn is helping me can meat in these pictures. She loves helping me. She is filling up the jars with the raw hamburger. Trying her hardest not to get the rims of the jars dirty.
Once we have the jar full of hamburger. We use a non metallic spatula to get out all the air bubbles. This is a very important step especially when canning meats because we don't want pockets of air trapped in our jars.

Once we have the jars full of seasoned hamburger it is very important to make sure that your rims of the jars are really clean. I clean mine off with a clean dish rag dipped in vinegar. This helps to loosen up any oils from the hamburger that may have gotten onto the jars. Simmer your lids to ensure a good seal. Remember not to boil your seals. They need to be simmered or else they can split. Add your rings and tighten rather loosely. You don't want your rings to be so tight that a seal is unable to form. It just needs to be finger tight.

You will need to have pressure canner to can all meats. A pressure cooker is not a water bath. You will need to process these at 15 pounds of pressure for 75 min. for pints and 90 min. for quarts. Please let me know if you try this and what you think.

Remember you are not limited to just canning hamburger. You can do this with sausage, ground turkey, chicken, ham. Experiment a little. You will realize its is alot easier than you ever imagined.

Oct 24, 2008

My Bread

I finally found the perfect bread. My family loves it and it is fast and easy to make. I start with about 6 cups of white wheat and place it into my grinder and grind it all up into flour. I like to grind it fresh each time i make bread. This helps retain the nutritional value of the wheat. I like using white wheat but you can use red wheat instead but it will make a much denser and heavier bread. I also use 2 500 mg. tablets of Vitamin C. I just go and grind it right in with my flour. A dough enhancer is a powder that is supposed to make your dough smoother and is what commercial bakers often use to obtain the smooth textured bread you buy in the store. My bread doesn't last long since we eat it quickly, but it is supposed to help with shelf life as well! I like using the Vitamin C because it is a natural enhancer.

After my wheat is all ground into flour I am ready to start making my bread.

I add in my mixer:

4 cups of really hot tap water. (not boiling but hot)
1/2 Cup Powdered Milk
1/2 Cup Oats ( I like to use a 7 grain rolled mix)
1/2 Cup Oil
1/2 Honey
3 Cups of whole wheat flour

I now turn on my mixer and mix until it is smooth and starting to bubble a bit. Then I add:

2 Tbsp. yeast
2 Tbsp. Salt
4-5 Cups of whole wheat flour
1/4 Cup Vital wheat gluten

Many who have made my bread have asked me why their bread doesn't turn out like my bread and I ask them how much flour did you actually use? If you will only use the 8-9 cups of flour your bread will turn out wonderful. If you continue to add flour it will be dense and dry.

The key to good bread is kneading. I kneed my bread for a minimum of 10 minutes in my mixer. It will be very sticky and you will think.... How is this ever going to be good bread. Trust me it will. DON'T ADD MORE FLOUR. It will be so sticky that you will probably have to wash your hands again after you are done placing it in the pans.

While my dough is kneading I turn my oven onto the lowest setting on the oven. Mine is 170 degrees. I prepare 3 loaf pans and I spray them with Pam. You could also put butter or shortning on them. Once my bread is done kneading I place a small amount of oil on my counter. Never flour and I kneed it a bit more by hand and then I cut it into three equal parts and shape it into my pans.

Place the pans in the oven and check it in about 20-30 min. or until it is doubled. When it is doubled I turn the oven up to 350 degrees and bake it for 40-45 min.
Once they are done I brush the tops with some butter and let them cool. It will be all gone before you know it and will be time to make some more. ~Enjoy!~