After Christmas Sales!

This is a really good time to restock your food storage staples.   Smith's has a ton of 10 for $10.00. If it's possible for you to buy some extra things right now this is the time to do it.  Here is a list of a few items that you should be able to find on sale.

Peanuts - this is a great time for after Christmas items that may go up to 70% off.
Chocolate - for us Chocolate is a must have in our storage - now is a great time to find it on sale.
Soups - Smith's has them 10 for $10.00
Olives - Smith's has them 10 for $10.00

Plus now is a good time to purchase storage containers.  There are large and small ones, plenty of colors if you want to color code your storage items. 

Remember your food storage is so very important and take it a step at a time.  So that's it not too over whelming.  Keep a good inventory and be sure you have dates on everything so that you can rotate your items. 

Don't forget the paper products and vitamins. First aide kit and sewing kit. 

Here are a couple recipes from the Gluten Free Club and Everyday Food Storage. 

Zucchini Spaghetti with Lemon & Chives  gluten free




Ingredients:
2 Tbsp lemon juice
1 tsp salt, divided
1 cup light cream
1/3 cup fresh chives, minced
3 zucchini, rinsed, dried, and trimmed at both ends

Directions:
In a small jar, combine lemon juice and 1/2 tsp salt. Cover and shake until salt is dissolved. Then add cream and chives, and shake to blend.

Using the julienne blade of a mandoline, slice zucchini into long (cut zucchini in half if you prefer), thin strips. Transfer to a colander and toss with 1/2 tsp salt. Let stand 15 minutes at room temperature, then pat any excess moisture with paper towel.

Gently warm the dressing in a fry pan to a simmer so it thickens a bit, then toss with the (raw) zucchini in a serving bowl. The sauce will warm the zucchini.

Chili Ribs  Gluten Free Tender ribs, perfectly balanced with sweetness and a hint of spice. Ingredients: 3/4 cup brown sugar 1/2 cup ketchup 1/2 cup vinegar 2 Tbsp GF Worcestershire 1/2 - 1 tsp chilli powder 3/4 cup water 1/2 onion, finely diced 4 lbs pork ribs Directions: Combine all sauce ingredients and mix well. Put ribs into roaster (or slow cooker), pour sauce over and bake uncovered 250°F for 3 hours. Note: For milder ribs, omit chili powder or substitue with a GF spicy ketchup

Oatmeal Craisin Cookies This cookie is so moist and with complimentary flavors of oats and chocolate, this cookies is PERFECT for using your food storage wheat! Ingredients ⅔ cup butter or margarine, softened ⅔ cup brown sugar 2 large eggs (2 T. dry powdered eggs + ¼ C. water) 1½ cups old-fashioned oats (I used my instant and it was still good) 1½ cups whole wheat flour 1 teaspoon baking soda ½ teaspoon salt A 6-ounce package Ocean Spray® Craisins® ⅔ cup white chocolate chunks or chips Instructions Preheat oven to 375ºF. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, wheat flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack. Green Bean Chicken Alfredo Casserole Ingredients: 1 lb penne pasta, cooked according to package directions 1 pint canned chicken 1-2 Tbsp olive oil 2-3 tsp McCormick’s Grill Mates Montreal Chicken seasoning 1 (15 oz) can green beans, drained (or about 1½ cups fresh beans, cut up) 1 (15 oz) can diced, seasoned tomatoes (whatever you favorite seasoned kind is), drained (or 1-2 large tomatoes, diced) 1 jar of your favorite alfredo sauce salt and pepper, to taste 2 cups (8 oz) fresh grated mozzarella or parmesan cheese (optional) Directions: Preheat the oven to 350º F. Cook your pasta according to package directions. While the pasta is cooking, drain and rinse your canned chicken. Heat the olive oil in a frying pan and add your chicken. Sprinkle the grilled chicken seasoning over the chicken and saute for 1-2 minutes. Remove from heat. Drain the cooked pasta and transfer it into 9 x 13 baking dish. Add the chicken, green beans and diced tomatoes into the dish and give it a stir to evenly distribute the ingredients. Pour the alfredo sauce over the top and lightly mix it in (just enough to get the sauce settled into the pan). Sprinkle salt and pepper over the top according to taste and then layer with the cheese (if using). Bake, uncovered, for 15-20 minutes, or until the cheese is melted and all the ingredients are warmed through. Enjoy! Serves 6-8 people.

Some new things to try with your Christmas dinner.

Crispy Brussels Sprout Leaves  gluten free



If you think you don't like brussels sprouts - try these! Individual leaves seasoned with lemon zest and olive oil...

Ingredients:
1 lb brussels sprouts, trimmed & cored
1 Tbsp olive oil
1 Tbsp lemon zest
1/4 cup sliced almonds (or pinenuts)
1/4 cup Parmesan cheese, grated (optional)
Salt and pepper to taste

Directions:
Separate leaves of brussels sprouts (keep trimming ends so you can get more leaves off), and place on a baking sheet.

Drizzle with olive oil, add zest and almonds, and season with salt and pepper. Toss until thoroughly coated.

Bake at 375°F for 10-12 minutes, until leaf edges just start to brown.

To serve, sprinkle with cheese and some lemon juice if desired.

Pumpkin Chiffon Pie Recipe-Food Storage Style Recipe taken from Everyday food storage. This was the pie my grandmother would make every Thanksgiving. Most people I know who don’t like regular pumpkin pie, love this version! It’s creamy, fluffy, light on the pumpkin taste and yet still so delicious! If you need to feed picky pumpkin pie eaters this Thanksgiving-you’ve got to give this a try! Pumpkin Chiffon Pie 1 envelope (1 tablespoon) unflavored gelatin 1/4 cup water 4 eggs, separated (or 2 T. dry egg powder + 1/4 C. water AND 1/4 C. dry egg white powder + 3/4 C. water) 1 1/4 cups white sugar 1 1/4 cups pumpkin 2/3 cup evaporated milk (1/4 C. dry non-instant powdered milk or 1/2 C. dry instant powdered milk + 2/3 C. water) 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1 recipe pastry for a 9 inch single crust pie Mix the gelatin and water in a small bowl, and set aside. In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger. In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful. In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour. Sausage Stuffed Tomatoes  gluten free Ingredients: 4 large tomatoes (with stems) 3-4 GF sweet Italian sausages, casings removed 1 tsp Italian seasoning 2 Tbsp olive oil 1/2 green pepper, finely diced 1/4 onion, finely diced 1/2 stalk celery with leaves, finely diced 1 clove garlic, minced 1 cup GF bread cubes 1/2 cup fresh basil 1/4 cup walnuts or pinenuts 1/4 cup Parmesan cheese, grated Directions: Slice the top off the tomato (reserve), then scoop out the pulp inside. Sprinkle with salt and let sit upside to drain any excess moisture. In a hot skillet with oil, fry the sausage, seasoning, green pepper, onion, celery and garlic until the sausage is fully cooked. Transfer sausage mixture to a food processor, add bread cubes and pulse until evenly chopped. Stuff into the tomatoes,and place in a greased oven proof dish (put tomato tops in dish beside tomatoes). In the food processor, combine the basil, walnuts and cheese and pulse until smooth. Sprinkle on top of the sausage, then bake at 400°F for 20 minutes. Remove from oven and put the tops gently back on top of the stuffed tomatoes. Salmon with Fruit Chimichurri  gluten free Healthy fruit salsa over grilled salmon. Ingredients: 1 mango, diced 1/2 cup strawberries, diced 1 bunch cilantro, finely chopped 2 limes, zested and juiced 1/4-1/3 cup oil 1/4 tsp salt 1/2 tsp dried chili flake 4 salmon fillets Directions: Dice mango and strawberries so they are uniform in size. Set aside Combine remaining ingredients in a bowl and whisk together, then stir in fruit. Serve (at room temperature) over hot baked salmon fillets Grilled Zucchini with Feta  Gluten Free Limes brings out the flavor of the zucchini and feta. Ingredients: 6 zucchini 2 Tbsp oil Salt and pepper 2 limes, zested and juiced 1/2 cup feta, crumbled Directions: Using a mandolin or vegetable peeler, thinly slice zucchini lengthwise. Toss with oil and salt and pepper, then grill until just tender. Put grilled zucchini on serving plate and sprinkle with lime zest and feta, then drizzle with lime juice. Balsamic & Herb Turkey Gravy  Gluten Free Balsamic vinegar and thyme give this gravy a deep and rich flavor. Ingredients: Roasted turkey drippings 2-3 cups GF chicken broth 1/4 cup butter or margarine 1/4 cup brown rice flour 2 tsp balsamic vinegar 2 tsp thyme Salt and pepper to taste Directions: Strain pan juices and solids into measuring cup (skim of as much fat as you like). Add enough broth to make up to 4 cups. In saucepan melt butter, then add flour and cook for 5 minutes over low heat, stirring often (this is called a 'roux'). Whisk in stock a little at a time, then add in vinegar, thyme. Continue simmering until gravy is thickened. Adjust to taste with salt and pepper. Sauteed Green Beans with Red Pepper & Sesame  Gluten Free A touch of sesame oil is all thats needed to add that deep nutty flavor. Ingredients: 1 lb green beans, trimmed & halved 1 red pepper, finely diced 1/2 garlic clove, minced 1 tsp sesame oil 1 tsp vegetable oil 1 tsp lemon juice Zest from 1 lemon 1/2 tsp pepper 1 Tbsp sesame seeds Directions: Cook green beans until tender crisp. Set aside. In fry pan, saute the red pepper and garlic with the sesame and vegetable oil until soft. Toss in the cooked green beans and the remaining ingredients, and saute until combined. Have a wonderful Holiday!

Thankful for our many blessing!

As I sat down to do my weekly post, I couldn't start out without sharing what an amazing weekend we had this weekend.  Dan and I have been in Lake City visiting our son and his wonderful wife.  Saturday night we had tickets to go and see the Christmas Concert at Temple Square.  Alfie Boe and Tom Brokaw were there and what an experience to see this program!  What an honor it was to sit there in the Conference Center and see this amazing program!  We were there with our wonderful son and his wife and 22,000 other people!  The Tabernacle Choir was awesome of course, there were young people on and off the stage dancing and Tom Brokaw told the story of the Christmas From Heaven: A Gift That Changed The World.  Alfie Boe sang several outstanding songs and my favorite Bring Him Home, from Le Miserables.  There are no words to describe how exciting this was!  To be at Temple Square with all the Christmas lights, it was snowing lightly when we were walking around, it was perfect!  I am so blessed to have been able to attend and to have Dan with me.  He has trouble traveling and  had to spent the day in bed on Saturday so that he would be able to go to the program with us.  It was perfect perfect perfect!  I am so blessed by my Heavenly Father.

KID FRIENDLY GINGERBREAD COOKIES

1 Cup Butter
2/3 Cup Brown Sugar, packed
2/3 Cup Molasses
In a small saucepan, combine the above 3 ingredients. Cook over medium heat until sugar is dissolved. Let stand 10 minutes.

1 Egg, large and beaten (1 T. dry egg powder + 2 T. water)
1 1/2 tsp. vanilla extract
Beat together in a large mixing bowl and add the butter mixture. Mix together.

4 Cups Flour (2 Cups wheat and 2 Cups white)
1 1/2 tsp. ginger
3/4 tsp. baking soda
1/2 tsp. ground cloves
Combine all of the above dry ingredients. Gradually add to wet mixture above and mix well.
Cover and chill for about two hours.

Form or mold into balls, ropes, or animals, etc.
This recipe can also be rolled out and cut out with cookie cutters. Usually no flour is needed on the counter or rolling pin. A spatula is all that is needed for the transfer to the cookie sheet. However, I do dip the cookie cutters in flour for easy removal from the cutters. This dough works especially well for cookie cutters that imprint a design as the design holds up well in baking.

Bake at 350 for 8-10 minutes or until set. Cool for 5 minutes before removing to wire racks to cool.

To make 8 Gingerbread Teddy Bears:
Divide dough into 8 equal pieces. Have each of 8 children make from their piece of dough; one 2 inch ball for body, one one inch ball for head, four 1/2 inch balls for hands and feet, two 3/8 inch balls for ears. Place the 2 inch ball on a foil-lined baking sheets for the bear body; flatten to 1/2 inch thickness. Position the 1 inch balls for the head; flatten to 1/2 inch thickness. Attach four 1/2 inch balls to the bear for arms and legs. Attach two 3/8 inch balls for bear ears. Add chocolate chips for eyes, noses and buttons.

OR Shape dough into eight balls, 2 inches each; eight balls, 1 inch each; 32 balls 1/2 inch each; and 16 3/8 in each. Place the 2 inch balls on three foil-lined baking sheets for bodies of 8 bears; flatten to 1/2 inch thickness. Position the 1 inch balls for heads; flatten to 1/2 inch thickness. Attach four 1/2 inch balls to each bear for arms and legs. Attach two 3/8 inch balls for ears. Add chocolate chips for eyes, noses and buttons.

Bake at 350 for 12 minutes or until set.
Cool for 10 minutes before carefully removing to wire racks to cool completely.
Frost bows on bear necks with red frosting/piping tubes.



 

Chocolate Truffle Brownies- gluten free  Lightly crisp on the outside, and so creamy on the inside - you could swear you were eating a chocolate truffle! Ingredients: 300 gr dark chocolate 1 cup butter or margarine 1/4 cup whipping cream 4 eggs 1 cup sugar 1/4 cup cocoa, sifted 1/4 cup rice flour 1 tsp vanilla Directions: In a saucepan, melt together over low heat the chocolate, butter and cream. Stir until melted and smooth. Set aside and let cool slightly. In a bowl, beat together the remaining ingredients until smooth. Then stir in the chocolate mixture. Pour into a parchment lined 9"x9" baking pan, and bake at 350°F for 35-45 minutes, or until tester comes out clean. Let cool on rack, then chill for 1 hour. Note: for the chocolate, save money by looking in the candy aisle of your grocery store for large (100gr) good quality chocolate bars on sale (just make sure to check the label to ensure they are gluten-free).

It's all about sweets!

Ice Cream Cone Cakes - gluten free!

Ingredients:
GF flat bottom ice cream cones (Lets Do & Goldbaums brands are GF)
Cake recipe (Chocolate or Vanilla)

Chocolate Cake
Ingredients:
½ cup + 1 Tbsp butter
1 ½ cup plus 3 Tbsp sugar
2 eggs + 1 egg white
1 tsp vanilla
1 cup unsweetened pureed fresh zuchinni, about 3 small zuchinni (or applesauce if you prefer a sweeter cake)
1 ½ cup GF flour mix
½ cup cocoa
1 tsp xanthan gum
¼ tsp salt
1 tsp baking powder
½ tsp baking soda
Directions:
Cream together the butter, shortening and sugar until smooth.  Add the eggs, one at a time, beating well after each addition.  Add all the remaining ingredients and beat until smooth, and pour into greased 8x8 pan.

Bake at 350°F for 45 minutes (if you would prefer to make muffins then simply paper line muffin tins, fill 3/4 full and bake for approximately 30 minutes or until an inserted toothpick comes out clean).

Frosting (Buttercream or Dairy-Free Chocolate Whip Cream)

Ingredients:
2 cans full fat coconut milk, refrigerated
1 tsp vanilla
1/4 - 1/2 cup  agave or icing sugar
1/2 cup cocoa
Directions:
Refridgerate the cans of coconut milk for at least 2 days.

Chill your bowl and beaters for at least 30 minutes. Open the cans and carefully scoop out the solid coconut milk into a bowl (reserve liquid).

On low speed, mix up coconut milk solids, then slowly add vanilla and sugar (sweeten to taste). Then beat on high for 1 minute. Turn off and add cocoa, slowly blend until combined, then whip on high for another minute. If cream is too thick add some of the reserved coconut milk liquid.

GF decorations
Directions:
Cover a muffin tin tightly with foil. Make a small slit in the foil over each muffin well, then gently push cone though. This will keep the cone firmly in place so it won't tip over.

Mix cake batter according to recipe instructions, then pour into each cone just a bit over half full.

Bake in oven, at recipe's suggested temperature, for 15-20 minutes, or until done.

Let cool, then decorate as desired.


Mint Chocolate Thins - gluten free

So easy, yet looks so decedant.
Ingredients:
24 of your favorite GF biscuit/crackers/cookies
1 1/2 cups GF semi-sweet or dark chocolate
1/4 tsp peppermint oil (optional)
Directions:
Melt chocolate, then mix in the extract.

Using a spatula or pastry brush, dip the biscuits in the chocolate then wipe off the excess from both sides. Place on a parchment/silicone lined baking sheet, and smooth the top so its fully coated. Chill until set.

Neighborhood Gift: Chocolate Cake in a Mug - not gluten free!

Minute Chocolate Mug Cake

1 mug
4 T. flour
4 T. Sugar
2 T. baking cocoa
1 egg (1 T. dry egg powder and 2 T. of water)
3 T. milk (1/2 T. Dry Powdered Milk + 3 T. Water)
3 T. oil (or applesauce)
3 T. chocolate chips
small splash of vanilla

Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla. Mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired.

Chocolate Dessert Cups These are such a beautiful looking chocolate cup, no one will ever guess that you made them (and how!). Ingredients: Small water balloons (these make the perfect size) 1 cup chocolate (semi-sweet or dark) Directions: Blow up (with air only!) balloons as big or small as you'd like your dessert cups to be. Set aside. Heat chocolate until fully melted, then place a small dap of chocolate on the silicone/parchment lined baking sheet to act as a base. Dip the balloon in the chocolate and roll it as high up the sides as you want, then place on its chocolate base. Chill in the freezer until set. Then carefully cut the top off the balloon, and let the air slowly leak out (don't pop it, or you may crack the cup). Then gently pull the balloon out of the cup, and fill with whatever you like. One cup of chocolate should make 4-6 cups, depending on size of balloon used and how thick you dip the balloon.

 

Gifts from your food storage pantry

Neighborhood Gift Idea #1: Homemade Bread

Option One!  Make bread and wrap it up!

EZ White Bread
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 (remember you don’t need as much gluten if you’re not using whole wheat flour)
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil
1/4 cup potato flakes
(you don’t really need vinegar for white bread, remember the dough enhancers are primarily needed for whole wheat bread)
Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) 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. (only one loaf will fit in a bread maker)

OPTION TWO: GIVE IT AS A MIX

I fully understand that you’re probably busy (I know I am!) so if you don’t want to spend your afternoon baking your heart out. Spend just an hour or so mixing your heart out! This bread also makes a GREAT mix! I found this jar at the Dollar Tree and it holds enough mix for ONE loaf of bread. Just mix the ingredients together and put in a jar or bag and attach the recipe card and you’re done! Get a big assembly line going and get your family to help!

MIX:

1/3 c. brown sugar
2 3/4 c. whole wheat flour
1/4 c. wheat gluten
1 t. salt
2 T. powdered milk
1/4 c. potato flakes

Neighborhood Gift Idea #2: Cranberry Orange Bread   FOOD STORAGE CRANBERRY ORANGE BREAD 2 c. flour (try using at least 1/4 c. whole wheat flour) 1 c. sugar 1 1/2 t. baking powder 1 t. salt 1/2 t. baking soda 3/4 c. orange juice 2 T. veg. oil (or bean puree) 1 T. grated orange peel 1 egg, well beaten (1 T. dry egg powder +2 T. water) 1 1/2 C. fresh or frozen cranberries (chopped) 1/2 c. chopped nuts (optional) Preheat oven to 350. Grease pan. Mix dry ingredients in medium bowl. Stir in OJ, peel, oil and egg. Mix til well blended. Stir in cranberries and nuts. Spread evenly in pan. Bake til toothpick comes out clean (about 55 minutes for a 9×5 pan). Cool on rack 15 minutes remove from pan; cool completely. Glaze. If you want to bake it in a Bundt pan, double the recipe and cook about 10 minutes longer. Orange Glaze 1 lb. powdered sugar 1/4 c. OJ 1 t. grated orange peel 2 T. softened butter (or 1 stick for frosting)   Neighborhood Gift Idea #3: Cookie Tins   Chocolate Cake Mix Cookies 1 pkg. Devils Food Cake Mix ½ C. Butter or Margarine, Softened 1 tsp. Vanilla 2 Eggs (2 T. powdered eggs + 1/4 C. Water) ½ C. Chopped Nuts 1 C. Semi Sweet Chocolate Chips (or chip of your choice) Pre-heat oven to 350 degrees. Beat half of the dry mix, the butter, vanilla and eggs in large bowl on medium speed until smooth. Stir in remaining cake mix, the nuts and chocolate chips. Drop dough by rounded teaspoonfuls (about 2 inches apart) onto ungreased cookie sheet. Bake 10-12 minutes.

Couple Ideas of what to do with your left over turkey!

Smokey Turkey Quesadillas

Simple, quick, easy and delicious–just the way cooking’s supposed to be. (Prep 10 minutes, Cook 10 Minutes, Serves 4 – 6)
2 Cups Leftover Turkey, chopped
1 Teaspoon Chili Powder
1 Teaspoon Cumin Powder
4 Tablespoons Butter, separated
4 Large Flour Tortillas
4 Cups Pepper-Jack Cheese, grated
Sour Cream and Salsa, to serve
Combine the first three ingredients into a bowl and mix until evenly combined; set aside. Meanwhile, melt a tablespoon of butter at a time into a non-stick skillet. When butter has melted, add one tortilla into the pan. Arrange ½ cup chopped turkey, and 1 cup of cheese onto one side of the tortilla. Using tongs or a spatula, carefully fold over the other side of the tortilla to cover the ingredients. Allow the tortilla to cook and slightly brown on one side, flip and repeat on the other side. Remove from pan, cut into even wedges, and serve with sour cream and salsa. Repeat process for remaining ingredients.

Grandma's Leftover Turkey Pot Pie

Rated: Submitted By: LALAADAMS Photo By: Jscales Prep Time: 20 Minutes Cook Time: 55 Minutes Ready In: 1 Hour 45 Minutes Servings: 8

"Bake an old-fashioned pot pie filled with turkey and vegetables in your trusty old cast-iron skillet. "

Ingredients:

2 1/2 cups all-purpose flour 1/2 teaspoon salt 1 cup chilled solid vegetable shortening 6 tablespoons ice water, or as needed 3 cups cubed cooked turkey 1/2 small onion, chopped

1 (10.75 ounce) can cream of potato soup 1 (10.75 ounce) can cream of chicken soup 1/2 (10.75 ounce) can water 2 (15 ounce) cans mixed vegetables, drained salt and pepper to taste

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Grandma's Leftover Turkey Pot Pie

Rated: Submitted By: LALAADAMS Photo By: Jscales Prep Time: 20 Minutes Cook Time: 55 Minutes Ready In: 1 Hour 45 Minutes Servings: 8

"Bake an old-fashioned pot pie filled with turkey and vegetables in your trusty old cast-iron skillet. "

Ingredients:

2 1/2 cups all-purpose flour 1/2 teaspoon salt 1 cup chilled solid vegetable shortening 6 tablespoons ice water, or as needed 3 cups cubed cooked turkey 1/2 small onion, chopped

1 (10.75 ounce) can cream of potato soup 1 (10.75 ounce) can cream of chicken soup 1/2 (10.75 ounce) can water 2 (15 ounce) cans mixed vegetables, drained salt and pepper to taste

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Makes servings USMetricAdjust Recipe (Help)

Directions

1. Whisk together the flour and 1/2 teaspoon of salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Drizzle the ice water, about 1 tablespoon at a time, over the mixture and gently work the water into the dough with your fingers. Add more water as needed until you can gather the dough together in a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
2. Preheat oven to 375 degrees F (190 degrees C).
3. In a saucepan, mix together the turkey, onion, cream of potato soup, cream of chicken soup, water, and mixed vegetables. Bring the mixture to a boil; reduce heat and allow to simmer while you prepare the crust.
4. Cut the dough in almost equal halves. Roll the larger piece into a circle on a floured work surface and fit into a 10-inch cast-iron skillet. Roll out the smaller piece into a circle to fit the top. Pour the hot turkey filling into the bottom crust. Place top crust over the filling, crimp the two crusts together with a fork, and cut several slits in the top with a sharp knife.
5. Bake in the preheated oven until the crust is golden brown, about 45 minutes.

Pumpkin Spice Cake - Gluten Free




Ingredients:
1/2 cup butter
1 1/4 cup sugar
2 Tbsp maple syrup
1 egg + 1 egg white, whipped
2 cups brown rice flour
1 tsp allspice
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup almond milk
1 cup pumpkin puree

Brown Sugar Icing:
1 cup brown sugar
2 Tbsp butter
2 Tbsp corn syrup
3 Tbsp cream or whole milk
1/2 cup icing sugar, sifted
1/2 tsp vanilla

Directions:
Beat egg white until soft peaks form, set aside. Cream butter, add sugar and mix. Add in syrup and whole egg.

In another bowl mix remaining dry ingredients together. Then slowly alternate adding dry ingredients, pumpkin and almond milk to butter mixture. Once all combined and mixed well, fold in egg whites.

Pour batter into greased cake or bundt pan, and bake at 350°F for 50-65 minutes.

For icing: mix first four ingredients together in a saucepan and bring to a boil. While mixing constantly, boil for 2 mintues, then remove from heat and whisk in icing sugar, then vanilla. Beat until starts to thicken, then pour over cake (will set up within a minute, so pour/drizzle fast!).

Double Chocolate Zucchini Cake  Gluten Free



So chocolately!

Ingredients:
2 cups GF flour mix
1 tsp xanthan
2 cups white sugar
3/4 cup cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
4 eggs (or egg replacer powder)
1 cup vegetable oil
3 cups zucchini, grated
3/4 cup semi-sweet chocolate chips
2/3 cup nuts, chopped (optional)

Frosting:
1/4 cup margarine
1/4 cup vegan cream cheese (Tofutti)
2 cups icing sugar
1 tsp vanilla

Directions:
In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the last three ingredients until they are evenly distributed.

Pour into a greased and floured 9x13 baking pan, and bake at 350°F for 50 to 60 minutes. Cool completely before frosting.

For Frosting: combine all ingredients and beat well until smooth.

GF Flour Blend Used:
2 cups sorghum
2 cups potato starch
1/2 cup coconut flour
1/2 cup brown rice flour

BIGGEST SHELF RELIANCE SALE OF THE YEAR

Hello

I just got this email and had to share it with everyone!  I hope that you are able to take advantage of it!

Yes, even food storage has a Black Friday and Cyber Monday and thanks to Shelf Reliance this is a HUGE DEAL!  If you’ve been hinting, coveting, drooling over anything at Shelf Reliance, now is the time to see if it is on sale-because it will be the lowest price it’s been all year! Hurry, and take advantage of this huge sale!  It BEGINS BLACK FRIDAY AND GOES THROUGH CYBER MONDAY! Also make sure you check out MY BLACK FRIDAY & CYBER MONDAY SALES (plus a chance to win a FREE copy of Michael Buble’s NEW Christmas cd!)

MY TOP PICKS FOR YOU!

Harvest 72˝  SALE: $249.99 Regular Retail Price: $459.99

**If the sale price does not show up add it to you cart and the correct sale price will show up.

Bucket Shelf   SALE: $79.99 Regular Retail Price: $79.99 (I’m getting one of these!)

**If the sale price does not show up add it to you cart and the correct sale price will show up.

 Harvest Under the Bed SALE: $69.99 Regular Retail Price: $99.99 (I’m also getting a few of these!)

**If the sale price does not show up add it to you cart and the correct sale price will show up.

 Cansolidator Cupboard  SALE: $16.99 Regular Retail Price: $34.99

Cansolidator Pantry  SALE: 18.99 Regular Retail Price: $44.99

Whole Egg Powder  SALE: $15.89 Regular Retail Price: $22.69

Egg White Powder SALE: $21.49 Regular Retail Price: $30.59 (SR is the only company right now to have this and it is my absolute FAVORITE!)

1 Year Basic Freeze Dried and Dehydrated Pack   SALE: $1,667.19 Regular Retail Price: $2,083.99

24 oz. Water Filtration Bottle SALE: $14.99 Regular Retail Price $29.99

EVERYDAY FOOD STORAGE BLACK FRIDAY SALE (well,  really it starts Thanksgiving

THE MUST-HAVE GIFT FOR CHRISTMAS!

Give a gift with REAL importance, BEING PREPARED, this Christmas. It doesn’t matter who you are or what station of life you are in-everyone should have a Grab and Go binder in case of emergency.

WHAT IS A GRAB AND GO BINDER?

It is an indispensable guide to your life should you ever go through an emergency. As you can imagine, in times of emergency it can be hard to think through the logistics of everything you’ll need or need to do, so think of this binder as your brain for that-it will remember everything for you and guide you through what you will need to do. There are two important things you’ll need to remember about a grab and go binder, 1) this will have very sensitive information specific to you and your family so you’ll want to make sure you keep it in a secure place out of sight and 2) make sure you grab it if you have to evacuate your house-this will have all of your important documentation, phone numbers, and contacts to survive and recover.

WHAT TYPES OF EMERGENCIES DOES THIS BINDER COVER?

• Evacuation/Natural Disaster
• Death of a Loved One
• Stolen/Missing Wallet
• Missing Person (covers more than just an abduction-think about it, most likely in an emergency your whole family won’t be sitting at home together and you’ll need to find each other)
• Basic CPR Instructions
• Basic Instructions for Turning of Water, Gas, and Electricity
• FEMA Instructions for creating a Family Emergency Plan

HOW DOES IT WORK?

This is a DOWNLOAD because this is an editable PDF file which means you can fill in the needed information right from your computer and print your final product OR you can print it and hand write in the information. Each page will guide you through what to fill out and which forms you’ll want to have copies (if not originals) of, pictures, etc. You’ll want to put the finished pages in page protectors and organize it into a binder that can be stored in a safe place and accessible in times of emergency.  You may want to have copies of this binder at more places than just your home (NOTE: You will not need to buy additional copies for this.)

BUY NOW DURING THE BLACK FRIDAY SALE!

…For only $7 and you’ll get the rights to give this to TWO of your friends or family for FREE.  (And of course, you’ll be entered to win a FREE copy of Michael Buble’s  NEW Christmas cd) Please note: You will receive ONE link but you will have permission to send that link to two additional people or to download the binder and send it to two additional people.

© 2012, Crystal. All rights reserved.

This past month and December are such busy months for me at school and with my family.  I haven't been able to figure out what I wanted to do with my blog.  I was speaking with my daughter Jen she said maybe I should share what my niece Sarah Ventimgilia Lowry is doing.  Sarah now sells Thrive food storage items, it started out as a way for her to build her food  storage.  But it has helped me so much I can't begin to tell you.  I have a small amount of money that comes out of my checking account each month that goes to Thrive and then I receive items for my food storage.  I love not having to worry about this!  Between Thrive and purchasing items at local stores I am excited to say I am feeling very good about our food storage.  So I am not trying to push this on you.  It's just a idea for you to research a bit and maybe decide it's as great a plan for your family as it is for mine. 

I hope everyone has a wonderful Thanksgiving!  I have shared some food storage receipes for you after the information about Thrive.  Thanks for putting up with me and reading my blog.  I hope you all have learned as much from it as I have.   

Below is the email I received from my niece Sarah -  Sarah's contact information is in the email.

We all know Black Friday is just around the corner and Shelf Reliance is having some amazing deals! All THRIVE foods will be up to 50% off, and there will be fantastic deals on Food Rotation Systems and emergency supplies as well, so you can stock your Home Store at the lowest prices all year! Below is important information about our Black Friday sale.
 
-Our most discounted products can be seen on the Black Friday webpage (and the attached flyer). Sale pricing is shown on this page but will not become active until 12:01 am MST Nov. 23rd and will end at 11:59 pm MST Nov. 26th. 

-During this sale, Consultant Website pricing will be the same as Home Party pricing! You will get the same prices ordering on my website (sarahlowery.shelfreliance.com) as they would ordering at a party.

-November specials will not be discounted any further during the sale, but they will be available at Home Party pricing on consultant websites during the time of the sale.

-Sale products will be available only while supplies last..
Please take advantage of these great deals! Order online at my website, call me and place the order, or you can even give me a call and set up your order prior to Friday and I will submit the order during the sale!
A couple more important things!

1. On the Black Friday webpage, please note that there are several products that will not be available for purchase before the sale, and therefore will not be linked to a product page until the day of the sale.
Listed below are the products that will not be available until Black Friday:

• Pie Fruit 6 Pack (includes one #10 can of freeze dried Bananas, Sliced Strawberries, Raspberries, Peaches, Cherries, and Blackberries)
• Two-Person Dome Tent
• 6 in 1 Camping Tool
• Emergency Dynamo Radio

Also, our Black Friday webpage will include a link to each of the THRIVE products since every THRIVE item is on clearance during the Black Friday promotion.

2. Items on back order:

Product Name	Expected Date
4 Person First Aid Kit	11/20/2012
Six-in-One Survival Shovel	12/1/2012
12V 2 Port USB Car Adaptor	12/3/2012
Folding Pick Shovel	12/15/2012
Potato Dices (FD) #10	12/17/2012
Celery FD PC	12/19/2012
Onions - Chopped (FD) PC	1/2/2013
Onions - Chopped (FD) #10	1/2/2013
Micropur MP1 Purification Tabl	1/31/2013
Ice X -30 Sleeping bag	1/31/2013

Dutch Apple Pie Recipe using Dehydrated Apples From your Food Storage Posted: 12 Nov 2012 04:16 AM PST  Taken from Everyday Food Storage. I was very happy to discover just how easy it is to use dehydrated apples in apple pies. In fact, not only are they easy…they are DELICIOUS! I can honestly say I have NEVER gone back to peeling, coring, and slicing apples for a delicious apple pie. Making an apple pie from dehydrated apples saves time (takes only 5 minutes to get the apples ready and most of that time is just the apples sitting in boiling water), makes a smaller mess, and is just as delicious. HOORAY!! Once again food storage makes life easier (and just as delicious)! So give it a try at your Thanksgiving Feast…no one will know you did anything different. DUTCH APPLE PIE One pre-made pie crust (you can make your own or I like those pilsbury ones that aren’t in a pie crust) Filling: 2 cups dried apples firmly packed2 cups boiling water. Pour over apples and let set for at least 5 minutes. Mix together: 1/3 cup sugar 2 tbsp. Flour ½ tsp. Cinnamon Add to the apple mix and continue cooking until thick.Stir constantly to prevent scorching.Pour mixture into pie shell and dot with 1 tbsp. Butter Topping: 1/3 cup packed brown sugar ½ cup whole wheat flour ¼ cup butter Cut in till crumbly. Sprinkle over the apple mixture and place in 350ºF oven for 55 minutes.   Double Chocolate Zucchini Cake  - gluten free So chocolately! Ingredients: 2 cups GF flour mix 1 tsp xanthan 2 cups white sugar 3/4 cup cocoa 2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 tsp ground cinnamon 4 eggs (or egg replacer powder) 1 cup vegetable oil 3 cups zucchini, grated 3/4 cup semi-sweet chocolate chips 2/3 cup nuts, chopped (optional) Frosting: 1/4 cup margarine 1/4 cup vegan cream cheese (Tofutti) 2 cups icing sugar 1 tsp vanilla Directions: In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the last three ingredients until they are evenly distributed. Pour into a greased and floured 9x13 baking pan, and bake at 350°F for 50 to 60 minutes. Cool completely before frosting. For Frosting: combine all ingredients and beat well until smooth. GF Flour Blend Used: 2 cups sorghum 2 cups potato starch 1/2 cup coconut flour 1/2 cup brown rice flour