Monday, December 9, 2013

New Calling....

Hello All

I wanted to send out one last post to let everyone know that I have a new calling and I am so excited about it.  Sister Coates will be our new Food Storage person.  I am so excited to turn everything over to her.  She is wonderful as you all know and will do a fantastic job!  I want all of you to know how much I have learned these past few years about food storage.  I am excited to tell you that at our house we have a good start on our food storage and will continue to work on it.  It has been a true blessing working on and learning about food storage.  I hope that all of you will continue working on yours - remember baby steps are the best way to put your food storage together. 

Have a wonderful and safe holiday!

Paula Edmonds

New calling

Hello All

I wanted to send out one last post to let everyone know that I have a new calling and I am so excited about it.  Sister Coates will be our new Food Storage person.  I am so excited to turn everything over to her.  She is wonderful as you all know and we do and fantastic job!  I want all of you to know how much I have learned these past few years about food storage.  I am excited to tell you that at our house we have a good start on our food storage and will continue to work on it.  It has been a true blessing working on and learning about food storage.  I hope that all of you will continue working on yours - remember baby steps are the best way to put your food storage together. 

Have a wonderful and safe holiday!

Paula Edmonds

Wednesday, November 20, 2013

There is more to food storage.....

There is more to food storage than just having it for emergencies. It contributes to better every day living and helps us perfect ourselves as the children of God that we already are. It is provident living both temporally and spiritually. Marion G. Romney taught, “This is not a doomsday program, but a program for our lives here and now, because now is the time for us to perfect our lives. May we continue to hold fast to these truths.”9

I thought I would share this list with all of you!  It's a year's food storage list for 2 people!

Week 1 – 6 lbs. salt
Week 2 – 5 cans cream of chicken soup
Week 3 – 20 lbs. sugar
Week 4 – 8 cans tomato soup
Week 5 – 25 lbs. flour
Week 6 – 6 lbs. pasta
Week 7 – 6 lbs. brown sugar
Week 8 – 8 cans tuna
Week 9 – 1 lb. each of yeast, baking soda and baking powder
Week 10 – 50 lbs. wheat
Week 11 – 8 cans tomato soup
Week 12 – 20 lbs. sugar
Week 13 – 10 lbs. powdered milk
Week 14 – 7 boxes macaroni & cheese
Week 15 – 25 lbs. rice
Week 16 – 5 cans cream of chicken soup
Week 17 – 1 bottle vitamins
Week 18 – 12 cans evaporated milk
Week 19 – 5 cans cream of mushroom soup
Week 20 – 50 lbs. wheat
Week 21 – 8 cans tomato soup
Week 22 – 10 lbs. beans
Week 23 – 8 cans tuna
Week 24 – 3 lbs. shortening, 3 lbs. oil
Week 25 – 25 lbs. rice
Week 26 – 5 lbs. honey
Week 27 – 10 lbs. powdered milk
Week 28 – 20 lbs. sugar
Week 29 – 5 lbs. peanut butter
Week 30 – 50 lbs. wheat
Week 31 – 7 boxes macaroni and cheese
Week 32 – 2 qt. mayonnaise
Week 33 – 1 bottle aspirin
Week 34 – 5 cans cream of chicken
Week 35 – 50 lbs. wheat
Week 36 – 7 boxes macaroni and cheese
Week 37 – 6 lbs. salt
Week 38 – 10 lbs. beans
Week 39 – 8 cans tomato soup
Week 40 – 25 lbs. flour
Week 41 – 5 cans cream of chicken
Week 42 – 20 lbs. sugar
Week 43 – 1 bottle vitamins
Week 44 – 8 cans tuna
Week 45 – 50 lbs. wheat
Week 46 – 6 lbs. pasta
Week 47 – 20 lbs. sugar
Week 48 – 6 cans cream of mushroom
Week 49 – 5 lbs. honey
Week 50 – 10 lbs. of rolled oats
Week 51 – 8 cans tomato soup
Week 52 – 50 lbs. wheat

Strawberry Salad with Candied Pecans  gluten free

Strawberry Salad with Candied Pecans

Juicy strawberries, creamy goat cheese, sweet & crunchy pecans...simply delicious.

Mixed Greens
Strawberries, sliced
Candied Pecans
Goat Cheese, crumbled

Candied Pecans:
1 cup whole pecans
1 egg white
1/4 cup brown sugar

3 Tbsp brown sugar
3 Tbsp GF balsamic vinegar
2 Tbsp olive oil
4 tsp Dijon mustard

For the pecans: Beat together the egg white and brown sugar. Pour in the pecans and then stir until the nuts are completely coated. Transfer the pecans to a silicone or parchment lined baking sheet, spreading out to an even layer, then bake at 300°F for 30 minutes. Allow to cool before adding to salad.

For the dressing: Whisk all ingredients together, then let sit for at least 20 minutes so the brown sugar dissolves.

To serve, toss mixed greens with dressing and plate. Top each plate with some sliced strawberries, goat cheese and some pecans.

Tropical Fruit Parfait  gluten free

Tropical Fruit Parfait

Fresh fruits topped with your favorite yogurt, and crunchy toasted coconut.

1 mango, chopped
1 banana, sliced
1/4 of a fresh pineapple, cored and chopped
1 cup GF yogurt (plain, vanilla, mango flavored)
1/3 cup flaked coconut, toasted

Toss all chopped fruit together in a large bowl (this will allow the banana to get coated in the natural sugars of the other fruits, which will prevent it from browning).

Toast coconut in a dry fry pan over medium heat, shaking pan until coconut turns golden brown. Cool.

Layer into 2 glasses; fruit, yogurt, coconut. Repeat again, finishing with a sprinkle of coconut. Serve immediately, or you can refrigerate for up to 2 hours.

Butterscotch Creme Pie with Gingersnap Crust

1 (3.4 ounce) package instant butterscotch pudding mix
1 cup 2% milk (since this recipe calls for 2% milk I used enough dry milk powder to make the equivalent of evaporated milk with out the fat-1/3 c. dry non-instant milk powder + 1 c. water)
1 (8 ounce) container frozen whipped topping, thawed
1/2 t. vanilla
1 (9 inch) prepared ginger snap crust
2 tablespoons butterscotch ice cream topping

In a large bowl, mix pudding mix and milk (if you’re using powdered milk make sure and mix the dry pudding mix with the dry milk before adding the water, it will make it mix together much easier) according to package directions. Fold half of the whipped topping into pudding. Pour mixture into ginger snap crust.  Chill for 30 minutes to 1 hour.  Add vanilla to remaining whipped topping and spread remaining whipped topping on top of pudding layer. Cover and refrigerate for about an hour.
Serve cold with a drizzle of butterscotch or caramel topping over top of pie or a Skor bar.

Gingersnap Crust Recipe

About 24 gingersnap cookies
1/4 C. butter, softened
1/4 C. sugar

Combine ingredients in blender until combined. Press into a 9 inch pie plate and refrigerate for 15-30 minutes.
Pumpkin Soup (Adapted from Rachel Ray)
1 Tbsp olive oil
2 Tbsp butter
1 fresh bay leaf (I used 2 dried bay leaves)
2 ribs celery, finely chopped (*Note from Crystal…you know I’ll be using my dehyrated celery)
1 medium yellow onion, chopped (or substitute dehydrated onions from the cannery- Combine 2 Tbsp dried onions with 8 Tbsp hot water and let sit 15 minutes)
Salt & Pepper
3 Tbsp flour
1 Tbsp poultry seasoning (or 2 tsp thyme)
2 Tbsp hot sauce
6 cups chicken broth
29-oz canned pumpkin puree
2 cups half and half (or heavy cream) (*Note from Crystal: Make your own substitute by using 3/4 C. Milk + 2 C. Water)
1/2 tsp nutmeg
Directions: Heat oil, butter, bay leaf, celery, onion, salt and pepper over medium-high heat in a soup pot. Cook 6-7 minutes until tender. Place celery and onion mixture in a food processor or blender for just a few seconds until mixture is smooth. (This part is optional- but I don’t like chunks of onion or celery in a smooth pumpkin soup) Place back in soup pot and make sure the mixture is hot. Add flour, poultry seasoning and hot sauce; cook 1 minute. Whisk in chicken broth and bring liquid to a bubble. Whish in pumpkin in large spoonfuls, incorporating it into the broth. Simmer 10 minutes to thicken a bit. Add half and half or cream and nutmeg. Keep warm until ready to serve. Yields-16 cups

Wednesday, November 13, 2013

Take time to gather your food storage...

“Our Heavenly Father created this beautiful earth, with all its abundance, for our benefit and use. His purpose is to provide for our needs as we walk in faith and obedience. He has lovingly commanded us to ‘prepare every needful thing’ (see D&C 109:8) so that, should adversity come, we may care for ourselves and our neighbors and support bishops as they care for others.
“We encourage members worldwide to prepare for adversity in life by having a basic supply of food and water and some money in savings.
“We ask that you be wise as you store food and water and build your savings. Do not go to extremes; it is not prudent, for example, to go into debt to establish your food storage all at once. With careful planning, you can, over time, establish a home storage supply and a financial reserve.”

Lemon Chickpea Burgers  Gluten Free

Lemon Chickpea Burgers

Lemon zest adds a punch of flavor to these fresh tasting burgers.

1 cup GF bread crumbs
19 oz can chickpeas, drained and rinsed
¾ cup cilantro or Italian parsley, chopped
1 lemon, zested
1 egg
½ tsp salt
¼ tsp pepper

In a food processor combine all ingredients and pulse a few times until combined (but still a bit chunky-you don’t want to puree it).

Shape into 4 patties and fry in a non-stick pan with some olive oil until golden on each side.

Creamy Pumpkin & Rosemary Penne - Gluten Free

Creamy Pumpkin & Rosemary Penne

Rosemary adds an earthiness and balances the sweetness of the creamy pumpkin sauce perfectly.

GF Penne
2 Tbsp olive oil
1 garlic clove, minced
1 tsp dried rosemary, crushed
1 can (15 ounces) pumpkin puree
1/2 cup cream, whole milk or milk alternative
1/3 cup Parmesan, grated
2 Tbsp GF cream cheese
1/4 tsp red-pepper flakes

Cook pasta in salted water. Reserve 2 cups of pasta water, drain, rinse and set aside.

In a large fry pan, saute garlic in oil for a few minutes, then add remaining ingredients, and 1 cup of the reserved pasta water. Whisk until sauce is heated through, season to taste with salt and pepper.

If sauce is too thick, add more of the pasta water.

Naomi’s Rolls

1/2 C. Sugar
1 Extra-Large Egg (2 T. Dry Egg Powder + 1/4 C. Water)
1 T. Shortening
1 C. Milk (3 T. Dry Powdered Milk + 1 C. Water)
1 t. Salt
4 1/2-5 C. Flour (enough to make a sticky dough) I usually do 1/4 to 1/2 Whole wheat flour
1 pkg yeast (2 1/2 t. yeast), softened in 1/2 C. lukewarm water

Beat sugar and egg. Scald milk; cool. Then add to sugar and egg. Stir in shortening, yeast, salt, flour. Let rise about 2-21/2 hours. Shape, cut, rise again about 1/2-1 hour. bak. (400, about 12 minutes or until golden brown. Makes 16 good sized rolls. You may want to double the recipe, as these rolls disappear fast!

Homemade Fruit Roll Ups


§ 2 cups freeze dried fruit (I like to do 1 c. strawberries and a ½ c. each of raspberries and blueberries)

§ 1/3 cup warm water


Place fruit and water in blender and blend until very smooth. Line a baking sheet with aluminum foil and spray with non-stick spray. Pour fruit mixture onto aluminum foil and spread evenly and thin on top of aluminum foil. Bake at 250 degrees for 25 minutes. WITH OUT OPENING YOUR OVEN DOOR, turn the oven off and let sit for 8 hours. After 8 hours, peel fruit leather off aluminum foil and place on wax, parchment or cling wrap. Cut into long strips with scissors and roll up.

Monday, November 4, 2013

The Time to Disregard This Counsel Is Over

"As long as I can remember, we have been taught to prepare for the future and to obtain a year’s supply of necessities. . . . I believe the time to disregard this counsel is over. With the events in the world today, it must be considered with all seriousness. . . . Create a plan if you don't already have one, or update your present plan . . . We are not in a situation that requires panic buying, but we do need to be careful in purchasing and rotating the storage that we're putting away." (L. Tom Perry, in Conference Report, Oct. 1995, 47; or Ensign, Nov. 1995, 36).

Sweet Potato Fries & Spicy Chili Lime Mayo  gluten free

Sweet Potato Fries & Spicy Chili Lime Mayo

1 lbs sweet potatoes, peeled  & cut into 3/8-inch sticks
2 Tbsp olive oil
Salt and pepper to taste

Spicy Chili Lime Mayo

1/3 cup GF mayonnaise
2 tsp GF ketchup
2 Tbsp lime juice
Zest from 1 lime
1/4-1/2 tsp chili powder
1/4 tsp salt
1 Tbsp fresh cilantro, finely chopped
1/2-1 clove garlic, minced
Dash of chili flakes, optional

Toss the sweet potatoes with the oil, salt, and pepper, and spread in an even layer on a baking pan or a baking stone (for crispier fries).

Bake at 400°F for about 40 minutes, turning a few times to ensure even browning.

Remove from the oven and sprinkle with a bit of coarse sea salt if desired, and serve with mayo.

To prepare spicy mayo, whisk all ingredients together until smooth.

Halibut with Lemon-Dill Pesto  gluten free

Halibut with Lemon-Dill Pesto

2 (6 oz) halibut fillets
Olive oil
Salt and pepper

Lemon-Dill Pesto
1 cup fresh Italian parsley
1/3 cup fresh dill
1/3 cup slivered almonds, toasted
1/4 tsp salt
1/4 tsp pepper
3 Tbsp olive oil
Zest from 1 lemon
1 Tbsp lemon juice

Brush halibut with a bit of olive oil, and sprinkle with salt and pepper. Grill or bake halibut at 450°F for about 20 minutes, or until flakes with a fork.

Place pesto ingredients together in a mini food processor and puree until smooth.

To serve, place a dollop of pesto on top of each piece of cooked halibut.

Thankful Turkey Cookies

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 container (16 oz) chocolate creamy frosting
Candy corn
Orange decorating icing
Black decorating gel
Miniature candy-coated chocolate baking bits

1. Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, about 20 minutes.
2. Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
3. Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.

Sugar Cookie Recipe

¾ c. shortening
1 c. sugar
2 eggs (1/4 C. Dry Egg Powder + 1/2 C. Water)
½ tsp. lemon flavoring or vanilla
2 ½ c. flour (1 C. Whole Wheat Flour & 1 1/2 C. All Purpose Flour)
1 tsp. baking powder
1 tsp. salt

Mix shortening, sugar, eggs and flavoring thoroughly.
Stir flour, baking powder, and salt together; blend in.
Chill for 1 hour.
Heat oven to 450 degrees.
Roll dough 1/8” thick on lightly floured board. Cut with 3” cookie cutter.
Cook 6-8 minutes.



One batch of bread recipe/ or 1 loaf rhodes frozen dough, thawed
8 oz. ham or turkey thinly sliced
1/2 lb. shredded cheese

Mix together:

1/2 cup dijon mustard
2-3 Tblsp honey.

Roll out dough in a rectangle as you would for cinnamon rolls. Spread mustard-honey mixture on dough, leaving 1/2 inch along edges. Lay meat slices on dough and sprinkle with cheese. Roll up jelly-roll style. Slice into 10-12 equal slices with a sharp knife. Place in greased muffin tin (for gourmet look) or place on greased cookie sheet (for easier clean up, use Reynolds non-stick Release foil–then you don’t even have to grease it!). Let rise until double, about 45 mins-1 hour. Bake 400 degrees for 10 minutes until light brown. They can be baked at a lower temperature, for a longer time, as you would a loaf of bread, just watch them carefully! Serve warm, or at room temperature. Great for a picnic!

EZ Dough White Bread Version

1 1/8 cups warm water
1 3/4 – 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil

Add the ingredients in the order listed into a mixer bowl with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine. After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations.

Monday, October 28, 2013

Plan to build up your food supply....

President Ezra Taft Benson - "Plan to build up your food supply just as you would a savings account... We urge you to do this prayerfully and do it now."
General Conference October 1980; and in that same talk, he also said….
“There are blessings in being close to the soil, in raising your own food even if it is only a garden in your yard and a fruit tree or two. Those families will be fortunate who, in the lasts days, have an adequate supply of food because of their foresight and ability to produce their own.”
BabySteps #4.  How to plan and purchase your three month food supply. 

Find or develop some shelf stable recipes

Create your three month food supply plan
Develop a system for purchasing your food items that works for your shopping style.
Planning your Three Month Supply can feel very daunting, but it is SO important! If you had a tight month financially, wouldn't it be great to know that you could at least cut on grocery costs and still feed your family the foods they are used to? Some people plan for only shelf stable meals (using only pantry items), while others opt to include some freezer foods as well. Determine which type of meals you feel are right for your family and make your plan based off of those meals.  We have done this at our house and it's awesome!!  I have needed to begin rotating my food storage so I have tried this out at our family dinners.  My kids loved the food and it was great for me to learn how to use my Thrive foods in my food storage!  (Parts of this has been taken from Everyday Food

Pork Chops with Grilled Pineapple Salsa gluten free

Pork Chops with Grilled Pineapple Salsa

Pineapple and brown sugar add a touch of sweetness, and are the perfect topping to this BBQ pork chop.

1 pineapple, peeled & cored
1 bunch scallions or green onions
2 Tbsp fresh ginger, minced
2 Tbsp brown sugar
2 Tbsp vegetable oil
2 Tbsp GF soy sauce
1 tsp allspice
1/4 tsp red pepper flakes
4 pork chops

Slice pineapple into rings and chop scallions into 2 inch pieces, set aside.

Whisk together remaining ingredients, except meat, and divide into 3 bowls. One to marinade the pork chops in, another to marinate the pineapple and scallions in, and the last to use to baste everything as it grills. Allow meat and salsa to marinate for at least 30 minutes.

Place pineapple, scallions and pork on a hot grill. Baste as needed, and grill until fully cooked.

To serve, cut up grilled pineapple and place in a small bowl. Add scallions and toss with 1 tsp soy sauce. Pile salsa on top of pork chop, and serve alongside rice.

Grilled Broccoli with Charred Lemon Butter

Grilled Broccoli with Charred Lemon Butter
Grilling the lemon gives takes away a bit of its bite, and creates a tasty butter sauce.
1 bunch broccoli or broccolini
1 lemon, zested and halved
2 Tbsp oil
1/4 cup butter or margarine
1 clove garlic, minced
1/4-1/2 tsp salt, to taste

Cut broccoli into large florets (with stems) and steam until almost tender. Stop cooking by immersing quickly in cold water, drain, set aside.

Warm butter, garlic and salt. Keep warm and set aside.

Heat grill on high. Toss broccoli in oil, then place them and halved lemons on hot grill. Grill until slightly charred and broccoli is just tender.

To prepare butter sauce, squeeze one half the of the charred lemon into the melted butter and whisk well until smooth.

To serve, drizzle butter mixture over broccoli. Garnish with other half of lemon.


Libby’s Famous Pumpkin Pie Recipe-(this recipe is for ONE pie and calls for the small can of pumpkin (15 oz.) if you use the large can of pumpkin (29 oz.) simply double this recipe for TWO pies)

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk (1/2 C. + 1 T. Powdered Milk + 1 1/2 C. Water)
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

Standard Pastry (Pie Crust)
Makes two 10-inch pie crusts
2 2/3 C. Flour
1 tsp. Salt
1 C. Shortening
7-8 T. Cold Water (glass with ice cubes)

Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 T. at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1-2 tsp. water can be added if needed0.

Gather dough into ball; shape into flattened round on lightly floured cloth-covered board. (for 2 crust pie, divined dough in half and shape into 2 flattened rounds0. Roll dough 2 “ larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan. For baked pie shell; prick bottom and side thoroughly with fork. Bake at 475 degrees for 8-10 minutes.

Twinkie Surprise Cupcakes-Runner up in the Utah’s Own Down Home Cook Off

1 Box Yellow or Devil’s Food CakeMix
1 C. Pureed Pumpkin (like what you get in the can)
1/2 C. Water
2 T. Vegetable Oil
3 Regular Eggs (or 4 T. Powdered Eggs + 1/2 C. Water)
3/4 C. Sour Cream
2 C. Red Raspberry Jam
1 Container of Vanilla Frosting (optional)
1. Preheat the oven to 350 degrees. Line cupcake trays with cupcake liners.
2. In a large bowl, mix the cake mix, summer yellow squash puree, water, oil, eggs, and sour cream. Beat until smooth, 1-2 minutes.
3. Fill cupcake liners 1/3 of the way. Dot each with raspberry jam, then cover with batter until the cups are 3/4 filled. (pictures below are to help illustrate)

4. Bake cupcakes for 18-20 minutes. Cool completely before frosting.

Tuesday, October 22, 2013

I will go and do.....

1 Nephi 3:7
“…I will go and do the things which the Lord hath commanded, for I know that the Lord giveth no commandments unto the children of men, save he shall prepare a way for them that they may accomplish the thing which he commandeth them.”

Creamy Pumpkin Bisque with Bacon & Crispy Sage Leaves  gluten free

Creamy Pumpkin Bisque with Bacon & Crispy Sage Leaves

Pumpkin and butternut squash are pureed together to create a sweet, thick and rich soup.

2 Tbsp oil
1/2 onion, finely chopped
1 garlic clove, finely chopped
4 small white potatoes
2 cups pumpkin, peeled and chopped (or 1 cup pumpkin puree)
1 cup butternut squash, peeled and chopped (optional)
3  3/4 cups GF vegetable broth
1 cup cream or coconut milk
2 tsp  fresh ginger, grated
1/2 tsp lemon juice
1 pinch grated nutmeg
1/2 tsp ground sage
Salt and pepper to taste

4 slices GF bacon, diced
5 fresh sage leaves
1 Tbsp  olive oil

In a large fry pan, saute onions and garlic in oil until soft. Add potatoes, pumpkin and squash, sauteing for another few minutes.

Add stock and simmer for about 20 minutes or until the vegetables are soft. Pour into a food processor and puree until smooth. Return to large stockpot.

Add cream, and more stock depending on how thick you want the soup.

Add remaining ingredients, adjust seasonings to taste, then allow to simmer while preparing garnishes.
Fry chopped bacon until crisp, place on paper towels and set aside.  Using bacon grease, fry sage leaves for 10-20 seconds until crisp.

To serve, fill bowls and top with some bacon and sage.

Creamy Basil Dip  Gluten Free

Creamy Basil Dip

Cream cheese and pesto make this creamy and super fast dip.

1 8oz pkg GF cream cheese, softened
1/3 cup GF basil pesto
2 Tbsp GF mayonnaise
2 tsp lemon juice
Zest from 1 lemon
1/3 cup Parmesan cheese, grated
1/3 cup milk or milk alternative (may not use all of it)
Salt and pepper to taste

Mix together all ingredients, except milk, using an electric mixer. Slowly pour in milk until you get the thickness you want.

Caramallow Dip-

4 cups Miniature Marshmallows
25 KRAFT Caramels (about 1/2 of 14-oz. bag)
1/4 cup evaporated milk (or 1-1/2 T. dry powdered milk + 1/4 C. Water)

MICROWAVE marshmallows, caramels and evaporated milk in large (not kidding…I would put a paper towel underneath the bowl, the mixture can get frothie) microwavable bowl on

HIGH 2 minutes; stir. Microwave 1 minute or until marshmallows are completely melted and mixture is well blended. Cool slightly.

SERVE warm as a dip.

2/3 C. Magic Mix
1 C. Water
1/4 C. Shredded Parmesan Cheese (If you use canned parmesan cheese it will be thicker)
1/2 C. Cooked and Pureed Pumpkin
1/2 t. Cinnamon
Dash of Nutmeg
1/4 C. Sour Cream or Cream Cheese
1 C. chopped Chicken
4 C. favorite pasta
Chopped Apple (to garnish, 1/2 an apple per person)


1. Get you noodles boiling and chicken cooking.

2. Make a white sauce from magic mix by combine magic mix and water in sauce pan over medium high heat, stirring constantly until it boils and thickens. Once the sauce is thickened, turn heat to low and add parmesan cheese, pumpkin, spices, and sour cream.

3. Combine noodles, chicken, and sauce and serve immediately.

4. Garnish with chopped apples.

I have posted this substitution chart I got from Everyday Food Storage.  I thought you guys all might like it as much as I do! 
Have a great week!

Wednesday, October 16, 2013

Stop and Think

"Perhaps if we think . . . of what it would take to keep us alive in case we didn’t have anything else to eat, that . . . would be very easy to put in storage for a year . . . just enough to keep us alive if we didn’t have anything else to eat" (Harold B. Lee, quoted in Ezra Taft Benson, "Prepare Ye," Ensign, Jan. 1974, 81).

This weeks baby step is all about water!

What types of water storage containers are best?

Used 2 Liter Pop Bottles or Juice Bottles

– Essentially FREE if you buy them anyway or get from someone else
– Convenient size for smaller water emergencies
– Easy to store anywhere in the house
– Must rotate every 6 months to 1 year
– Hard to clean out enough that the taste isn’t a bit “off”
– Concern about bacteria if not cleaned out well enough
Best Used For
– 72 Hour Kits
– People on a tight budget
– Small spaces storage solutions

Store-Bought Water Bottles

– Great tasting, so it’s ideal for drinking water
– Easy to rotate through the individual bottles
– Easy to store anywhere in the house
– Must rotate every 6 months to 1 year
– Price per gallon can be fairly expensive
– Difficult to store in large quantities
– Bottles will freeze in winter, and chemicals can leach into them in severe heat, so not ideal for car kits in extreme conditions
Best Used For
– 72 hour kits
– People concerned with taste of drinking water
– Small emergencies

Small Water Pouches or Water Cartons

– 5 year shelf life!
– Awesome for 72 hour kits
– Water typically won’t freeze in the pouches or small water boxes
– Expensive storage method
– Not ideal for large quantities
– Not available in local stores everywhere
Best Used For
– 72 Hour Kits
– Car kits

Shiskabobs!   Gluten Free


Pick your favorite meat and veggies, and baste them in one of these tasty marinades and glazes.



Meat: chicken, beef, lamb, pork (cut into similar sized chunks)
Seafood: fish, prawns, scallops
Veggies: cherry tomatoes, zuchini, lemon wedges, onions, peppers, mushrooms, pineapple
Bread: baguette cubes (spread with garlic butter before grilling)

Whisk together all ingredients and pour into a sealable plastic bag (reserve 1/4 cup for basting). Add desired meat, refrigerate and let marinate for a least 1 hour. Skewer meat and veggies and grill over med-high heat. Discard marinade. Baste with reserved marinade or with a glaze.

Buttermilk-Dill Marinade (for chicken or lamb)3/4 cups buttermilk or alternative
3 cloves garlic, minced
1/4 cup fresh dill, chopped
1 tsp salt
1/2 tsp pepper

Balsamic-Rosemary Marinade (any meat)

1/2 cup balsamic vinegar
1/4 cup olive oil
1 Tbsp fresh rosemary, chopped
1 tsp salt
1/2 tsp pepper

Lemon-Oregano Marinade (for chicken or fish)
1/2 cup olive oil
1/4 cup lemon juice
3 Tbsp fresh oregano, chopped
1 tsp salt
1/2 tsp pepper

Sriracha-Pineapple Marinade (for chicken or pork)
2 cups pineapple juice (boiled down to 1/2 cup, allow to cool)
1/2 olive oil
2-4 Tbsp GF Sriracha sauce
1 tsp salt

GLAZEWhisk together all ingredients and generously brush over meat and veggies as they cook.

Sesame-Lemon Crusted Chicken- gluten free

Sesame-Lemon Crusted Chicken

Nutty, with a burst of citrus, this crispy coating is perfect on chicken.

1 Tbsp sesame seeds, toasted
1 Tbsp lemon zest
2 tsp thyme
3/4 tsp sugar
1/2 tsp salt
1/2 tsp pepper
2 chicken breasts

Using a spice grinder or mortar and pestle, combine the spice rub ingredients until the sesame seeds are slightly cracked.

Rub mixture into both sides of chicken breasts, spray with a bit of cooking oil and grill until fully cooked.


2 1/2 cups white flour
1 cup whole wheat flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
16 oz cooked or canned pumpkin puree (not pie filling)
1 cup oil (or 1 cup bean puree)
4 eggs, beaten lightly (1/4 cup dry egg powder + 1/2 cup water)
2/3 cup water
1 cup semi-sweet or milk chocolate chips ( I did mine with out, not a huge fan of pumpkin and chocolate)

Preheat oven to 350 degrees F. Grease two (9×5 inch) loaf pans or three (8×4 inch) loaf pans.
Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside.
Mix pumpkin, oil, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans.
Bake 60 or 70 minutes or until a toothpick inserted in the center comes out clean.

Pumpkin Bread Pudding

1 C. whole milk (1/3 C. dry powdered milk + 1 C. water)
1/2 C. sugar
1 1/2 t. pumpkin pie spice
2 large eggs, slightly beaten (4 T. dry powdered egg + 1/2 C. Water)
5 1/2 C.-3/4 inch cubes french or other firm bread (I used whole wheat bread from my bread maker and it was fabulous!)
1/2 C. pecans or raisins
1 1/2 c. pumpkin

1. Heat oven to 350

2. Mix milk, sugar, cinnamon and eggs in large bowl with wire whisk until well blended. Stir in bread cubes, pecans/raisins, and pumpkin. Pour into ungreased 1 1/2 quart casserole dish.

3. Bake uncovered 40-45 minutes or until knife inserted 1 inch from edge of casserole comes out clean.Maple sauce
1/2 C. butter
2 T. water
1 large egg (2 T. dry powdered egg + 1/4 C. water)
1 C. sugar
1 t. maple extract or 2 T. Pure maple syrup (this is NOT the same as say, Aunt Jemima’s)Melt butter in 1 quart saucepan over low heat; do not allow to simmer. Remove from heat; Mix water and egg; stir into butter until blended. Stir in sugar. cook over medium-low heat, stirring constantly, until sugar is dissolved and misture begins to boil; remove from heat. stir in maple. Cool at least 10 minutes before serving. Store covered in refrigerator.

Sunday, October 6, 2013

The Path to preparation.....

(Gordon K. Bischoff, The Ensign, Sept. 1997, p. 67)
“Regardless of where we live or our financial situation, the path to preparation will open before us as we comply with the counsel of the prophets and go forward as means and circumstances permit.”

Be Faithful Oils/Fats Fire Safety 
D&C 61:10 Disaster Cleanup 1
Week #41 6 lbs. beef/corned beef/jerky
Week #42 24 oz. vegetable/olive oil, etc. AND 1 lb. shortening
Week #43 1x28 oz. peanut butter/almond butter, etc.
Week #44 12 oz. chocolate/baking chips AND 4 oz. baking cocoa


Spaghetti Limone Parmeggiano  gluten free

Spaghetti Limone Parmeggiano

The ultimate summer pasta -  fresh and light tasting. Parmesan, lemon and basil are a winning combination that can't be beat!
GF spaghetti pasta
1 can artichokes, drained (not marinated) and quartered
1 lemon zested and juiced
1 1/2 cups Parmesan cheese, finely grated
3 Tbsp olive oil, divided
Salt and pepper to taste
4 stems fresh basil, chopped

Cook pasta, drain (reserve 1/2 cup liquid) and set aside.

In a large fry pan, lightly saute artichokes in about 1/2 Tbsp oil until lightly colored, set aside.

In a small bowl combine lemon zest and juice, cheese, remaining oil and salt and pepper. If using powdered style Parmesan cheese, mix together to form a paste. Then add a few tablespoons of the reserved pasta water to thin it a bit. If using grated style (like in picture), just mix until combined.

Into fry  pan (heat turned off, but still warm), add basil, cooked pasta, artichokes and cheese mixture. Toss until coated and cheese just starts to melt/get slightly creamy (depending on style of cheese used).

Mediterranean Halibut Sandwich  gluten free

Mediterranean Halibut Sandwich
The Mediterranean blended mayonnaise is what really makes this sandwich fantastic. Filled with sun-dried tomatoes, capers, lemon and fresh herbs, and blended together into the best tasting sandwich spread.
2 (6 oz) halibut fillets
Olive oil
Salt and pepper
Italian Flat Bread or Baguette

Mediterranean Mayo
1/3 cup GF mayonnaise
1/4 cup sun-dried tomatoes, chopped
1/4 cup fresh basil, chopped
2 Tbsp fresh Italian parsley, chopped
1 Tbsp capers, mashed
Zest from 1 lemon
Salt and pepper to taste

Other Topping Suggestions:
Grilled zucchini strips
Roasted red pepper

Brush halibut with a bit of olive oil, and sprinkle with salt and pepper. Grill or bake halibut at 450°F for about 20 minutes, or until flakes with a fork.

To make mayo, combine all ingredients and stir together in a bowl. Or place in a mini food processor and pulse all ingredients together until you get the consistency you desire.

Split the bread loaf lengthwise, brush with a bit of olive oil and grill until lightly toasted.

To serve, spread some of the mayo mixture onto the bread, top with a piece of cooked fish and some lettuce.

Impossible Pumpkin Pie

3/4 C. sugar
1/2 C. Bisquick
2 T. butter
1 can (12 oz.) evaporated milk (1/2 C. + 1 T. dry non-instant milk powder + 1 1/2 C. water)
2 eggs (2 T. dry egg powder + 1/4 c. water)
1 can (16 oz.) pumpkin
1 T. pumpkin pie spice
2 t. vanilla

Heat oven to 350. Grease 9″ pie plate. Combine ingredients in blender and blend 1 minute (or until blended). Pour into pie plate. Bake until knife inserted in center comes out clean, about 50-55 minutes.


Pumpkin Blender Wheat Waffles with Caramel Sauce
1 Cup Milk (3 T. Powdered Milk and 1 C. Water)
1 Cup + 2 Tbs Wheat Kernels, whole & uncooked
2 Eggs (2 T. Powdered Eggs and 1/4 C. Water)
2 tsp. Baking Powder
1/2 tsp. Salt
1/4 Cup Oil
1/2 Cup Pureed, Cooked Pumpkin
1-1/2 t. Pumpkin Pie Spice
2 Tbs. SugarPut milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt, pumpkin, pumpkin pie spice and honey or sugar to above batter. Blend on low. Pour batter into hot prepared waffle iron from the actual blender jar (only one thing to wash!)
For a yummy variation, put chopped pecans on the top of the batter in the waffle iron before closing.

Caramel Syrup
3/4 C. Butter
1-1/2 C. Sugar
2 T. Light Corn Syrup
3/4 C. Buttermilk
1 t. Baking Soda
2 t. Vanilla
Combine ingredients in sauce pan (it gets frothy so make sure and use a large enough pan so it doesn’t spill over). Stirring constantly, heat sauce until boiling and then boil for 5 minutes.

Monday, September 23, 2013

Moving Forward.....

(Gordon K. Bischoff, The Ensign, Sept. 1997, p. 67)
“Regardless of where we live or our financial situation, the path to preparation will open before us as we comply with the counsel of the prophets and go forward as means and circumstances permit.”

Baby Steps for food storage

Step one:

Key Points

  • Don’t let small spaces intimidate you. For a comprehensive list of helpful ideas view our Small Spaces Storage Solutions post
  • There are a wide variety of shelf options available. Determine the amount you feel comfortable spending and consider what will suit your needs best.
  • Options for canned goods and other Three Month Supply foods:
    • Build Your Own – Cheap & offers the most flexibility, but time-intensive
    • Inexpensive metal or plastic shelving (i.e. from Walmart) – A cheap and easy way to get started, shelves may not be as durable. Be careful with cheaper metal shelves as they may bow in the middle.
    • Higher quality metal shelves – Heavy duty hardware store shelves should have no problem with bowing or collapsing under heavy food weights.
    • Deluxe Can Rotation System – Most expensive option, but very convenient for easily rotating through foods. Found at (formerly
  • Start with one set of shelves and add more as your food storage grows.
  • Plastic may be better than metal for storing heavier items (cheap metal shelves tend to bow in the middle).
  • Adjustable shelf heights will be useful as you store different types and sizes of foods and cans.
  • Clear a space near your shelves for 5 gallon buckets/water containers/etc. Cover with old carpet or pallets to avoid storing directly on concrete.

Pop Tarts

§ Easy Pie Crust
§ 2 cups all-purpose flour
§ ½ cup vegetable oil
§ 1/3 cup milk ( 1 T. dry non-instant powdered milk or 2 T. instant milk + 1/3 cup water)
§ ½ tsp. salt
§ Filling:
§ Use anything you would normally find in a Pop Tart. Jams and jellys are great for fruit filling. I also love honey and chopped nuts inside.

Mix flour, salt, and dry milk powder together. Add oil and mix until mixture is crumble, then add water (or fresh milk if that is what you are using). Stir until mixture forms a ball of dough. Roll dough between two sheets of parchment paper to form a rectangle.Cut dough into rectangles 6 inches wide by 5 inches high. Place filling on one half of the dough leaving ½ inch around sides. Fold over and pinch sides together with a fork to close.

Place on baking sheet lined with parchment paper and bake at 350 for 15-20 minutes or until golden brown.

Low-Fat Whole Wheat Banana Bread

4 T margarine (or butter), softened
¼ C applesauce
2 eggs (2 T. Dehydrated Eggs +1/4 C. Water)
2 T skim milk or water
¾ C packed light brown sugar
1 C mashed banana (2-3 medium bananas)
1 ¾ C Whole Wheat Flour
2 t baking powder
½ t baking soda
¼ t salt (optional)
¼ C coarsely chopped walnuts or pecans

Beat margarine, applesauce, eggs, milk, and brown sugar in large mixer bowl until smooth. Add banana and blend at low speed; beat at high speed 1 to 2 minutes. Combine flour, baking
powder, baking soda, and salt; mix into batter. Mix in nuts. Pour batter into greased loaf pan, . Bake at 350º F until bread is golden and toothpick inserted in center comes out clean (55
to 60 minutes). Cool in pan on wire rack 10 minutes; remove from pan and cool to room temperature.

Almond Butter gluten free

Almond Butter

Thick and creamy, this is so easy to make! Put over some toast and top with sliced bananas and honey.

Ingredients:2 cups whole raw almonds, toasted
1 tsp salt

Toast almonds in a dry pan over med-high heat until skins start to turn brown, about 6 minutes (shake pan often).

Using a food processor, add all ingredients and process on the highest setting until mixture turns creamy.
Scrap down sides as needed, should take 5-8 minutes to turn nuts into a smooth mixture.

Almond Milk  gluten free

Ingredients:1 cup whole raw almonds
4 cups water
1/2 tsp vanilla extract, optional

Soak almonds in water for 2-12 hours.

Pour almonds and water into a blender, and process on high until smooth (about 4 minutes).

Pour mixture through a mesh strainer, then strain again through a cheesecloth lined strainer. Allow to drain for 10 minutes, then squeeze  cloth to extract remaining liquid. Discard solids.