More Goodies

I thought I might send out a couple new menu ideas for your food storage.  Hope this helps with your food storage.  I also have included 2 gluten free recipes. 90 BREAKFAST MENUS 3 x Oatmeal Chocolate Chip Muffins, water 3 x Whole Wheat Zucchini Muffins, water 6 x Applesauce Spice Muffins, water 12 x Blender wheat pancakes, water 12 x Wheat waffles, butter/syrup milk 24 x Oatmeal w/raisins, water 30 x Cold cereal, powdered milk, water 90 LUNCH MENUS12 x PB & J sandwich, fruit cup, boxed drink or Tang 12 x PB & J sandwich, pears or mandarin oranges, water 12 x Chicken salad sandwich, applesauce cup, water or Gatorade 12 x Tuna sandwich, baked beans or applesauce cup, apple juice or water 6 x Chili w/beans, saltine crackers, water 6 x Tomato soup, saltine crackers, water 6 x Ravioli's, banana chips, water 6 x Spaghettios, saltine crackers, Gatorade 6 x Canned Stew, Ritz crackers, applesauce, milk 6 x Cup o’noodle soup, V8 juice 6 x Macaroni & cheese, fruit cocktail, Gatorade 90 DINNER MENUS6 x Clam Chowder 19 oz., bread/butter 6 x Easy Chicken Stew, bread/butter 6 x Vegetable Soup 19 oz., bread/butter 6 x Chicken, Vegetable, Pasta Soup 19 oz., saltine crackers 6 x Spaghetti w/jar sauce, canned corn, milk 6 x Spaghetti w/homemade sauce, canned green beans, milk 6 x Quick Beef Chili w/corn *73 Biscuits 3 x Pineapple Chicken *92, rice 3 x Italian Pasta Salad *67, Biscuits 3 x Chicken & Rice Casserole, Biscuits 3 x Tuna w/ Egg Noodles, canned corn, milk 3 x Chicken w/ Egg Noodles, canned corn, milk 3 x Chicken a la King *94, rice, canned green beans 3 x Creamy Chicken and green beans *160, mashed potatoes 3 x Tuna, Noodles and peas, canned pears 3 x Teriyaki Pineapple Beef, rice w/broth 3 x Bisquick Vegetable pot pie, canned peaches, milk 3 x Barbecue Beef Casserole *160, canned peaches 3 x BBQ chicken on hamburger buns, canned peaches milk 3 x Sloppy Joe's with canned meat on hamburger buns, applesauce 3 x Enchilada Casserole w/corn, canned peaches 3 x Beef Nacho Casserole, Spanish rice *98 3 x Meat and gravy on mashed potatoes *88, canned green beans, milk  90 SNACK MENUS18 x Food bar 3 x Pretzels 6 x Fruit snack 6 x Graham crackers 6 x M & M's or taffy 6 x Hot cocoa drink(has milk) 3 x Corn Chips w/homemade salsa 3 x Chips w/refried beans & homemade salsa 12 x Homemade popcorn 3 x Simple Scones 3 x Caramel Popcorn *114 3 x Cake (from mix) w/frosting 3 x Brownies (from mix) 3 x Snicker doodles *110 3 x Chocolate Chip Cookies 3 x Chewy Oatmeal Cookies *109 3 x Apple Crisp w/shelf whip topping 3 x Light and Easy Fruit Cobbler*100  If you decide to use these menus it gives you 3 months worth of menus!! Helps me tons!!  Buttery toffee coated popcorn. Gluten Free Munchies Ingredients: 6 - 8 cups freshly popped corn 1 cup almonds or pecans 1 cup packed brown sugar 1/2 cup light corn syrup 1/3 cup butter 1/2 tsp almond extract 1/2 tsp vanilla 1/2 tsp salt 1/2 tsp baking soda Directions: Preheat oven to 250°F. Mix sugar, butter and corn syrup together in a heavy saucepan. Boil this at a medium heat and stir. Let the mix sit and boil for 5 minutes without any stirring. Remove from heat and add the vanilla, almond extract, salt and baking soda. Mix the popcorn and almonds together then toss together with the sugar mixture until popcorn is well coated. Pour mixture onto a baking sheet and evenly spread out. Bake for about half an hour. Stir half way into the baking. *Let cool 10 minutes before handling the popcorn to avoid burning hands. Break up clusters and keep it in an airtight container after cooled.

Pizza Crust IV Another Gluten Free recipe Ingredients: 2/3 cup warm water 1/2 tsp sugar (can also use honey or agave syrup) 1 Tbsp dry yeast 2 Tbsp powdered milk (or non-dairy powdered coffee creamer) 1/2 tsp salt 1 tsp unflavored gelatin 1 tsp italian seasoning 1 tsp olive oil 1 tsp cider vinegar 2/3 cup brown rice flour 1/2 cup tapioca flour 2 tsp xanthan gum Directions: Using a mixer, put the first three ingredients in bowl and let sit for 10 minutes so yeast is activated. Then add in remaining ingredients and mix at low speed until incorporated. Then mix on high for 2 minutes (if the dough is too stiff, add some water - only one tablespoon at a time, until dough does not resist beaters). The dough will resemble soft bread dough. Put mixture on rice flour surface and spread out to desired thickness, then place on a greased baking pan with some cornmeal sprinkled on it. Brush with olive oil, then bake at 425°F for 10 minutes. Remove from oven, then spread on your sauce and add toppings. Then reduce oven temperature to 400°F, and continue baking for another 15-25 minutes (depending on thickness) or until top is nicely browned.

Chipotle Cheese Crisps
Gluten Free
Ingredients:
1 1/2 cups almond flour/meal
1/4 tsp chipotle powder (or cayenne)
1/4 tsp salt (omit if using salted butter)
1 1/2 cups sharp cheddar cheese, finely grated
1/4 cup + 2 Tbsp butter

Directions:
In a large bowl combine all ingredients. Use a mixer or your hands until everything is incorporated and a dough forms.

Shape into a log the size you want your crisps to be, then wrap in plastic and refrigerate for 2 hours or until firm.

Cut log into 1/4" rounds and place on lined baking sheet. Bake at 350°F for 12 minutes, then turn off oven and continue to let them bake for about 10 more mintues.

Fruit and Yogurt Smoothies

3/4 cup of frozen strawberries

1/2 cup of frozen blueberries

1/2 cup of frozen peaches or rasberries

1 cup of powdered milk prepared

5 ice cubes of fat-free strawberry yogurt (or any other kind)

Some of sugar if you think it needs it (I try not to)

*instead of water for the liquid part of the milk, you can use juice for the flavor, and the powder to make it creamy!
Directions:

1. Pour milk into blender
2. Add fruit, blend
3. Add yogurt cubes, blend
4. Add sugar, blend
5. Eat with a spoon, or drink with a straw

Directions to prepare a bunch of smoothies for the go ahead of time:

1. Buy a 8-10 ziploc baggies
2. Buy bags of your favorite frozen fruits (I did 2 strawberry, 1 peach, 1 blueberry)
3. Divide up your fruit into the baggies
4. Divide a large container of yogurt into ice cube containers and freeze
5. Once frozen place 5 yogurt cubes into each ziploc bag
6. Put bags into the freezer and use them up as you wish, all you’ll need to add is the milk and sugar.

Yummy Honey Granola

Ingredients:
4 c. oats
1 c. craisins
2 c. chopped peanuts
1/2 c. butter (can sub with applesauce)
3/4 c. Pomegranate flavored honey (mmmm)
1 tsp. vanilla
2 tsp. cinnamon
dash of salt
Directions:
Mix together the oats, craisins and peanuts and set aside. In a small pot combine butter, honey, vanilla, cinnamon, and salt. Bring to a boil for 1 minute. Pour the liquid mixture over the oat mixture and stir it in really well. Spread onto a cookie sheet and bake at 350 degrees for 20 minutes or until lightly browned, stirring every 5 minutes or so. Let the granola cool, crumble it up and store in an airtight container at room temperature to keep it delicious.

Yummy Honey Granola

Ingredients:
4 c. oats
1 c. craisins
2 c. chopped peanuts
1/2 c. butter (can sub with applesauce)
3/4 c. Pomegranate flavored honey (mmmm)
1 tsp. vanilla
2 tsp. cinnamon
dash of salt
Directions:
Mix together the oats, craisins and peanuts and set aside. In a small pot combine butter, honey, vanilla, cinnamon, and salt. Bring to a boil for 1 minute. Pour the liquid mixture over the oat mixture and stir it in really well. Spread onto a cookie sheet and bake at 350 degrees for 20 minutes or until lightly browned, stirring every 5 minutes or so. Let the granola cool, crumble it up and store in an airtight container at room temperature to keep it delicious.

Yummy Honey Granola

Ingredients:
4 c. oats
1 c. craisins
2 c. chopped peanuts
1/2 c. butter (can sub with applesauce)
3/4 c. Pomegranate flavored honey (mmmm)
1 tsp. vanilla
2 tsp. cinnamon
dash of salt
Directions:
Mix together the oats, craisins and peanuts and set aside. In a small pot combine butter, honey, vanilla, cinnamon, and salt. Bring to a boil for 1 minute. Pour the liquid mixture over the oat mixture and stir it in really well. Spread onto a cookie sheet and bake at 350 degrees for 20 minutes or until lightly browned, stirring every 5 minutes or so. Let the granola cool, crumble it up and store in an airtight container at room temperature to keep it delicious.

I thought I would give you three more recipes to try using food from your food storage.  I felt like these would be good for the warmer weather!!  Enjoy your week! 

Recipes this week!

So this week I have  posted 3 different recipes!  Gluten free Buttermilk Biscuits, Pizza, and a Thrive Angle Food Cake. I am wanting to include everyone with these recipes.  So I hope I have!  All the recipes use ingredients from your food storage.

Buttermilk Biscuits Gluten Free

These are a great staple to have on hand for a quick breakfast - or if you want a savory biscuit (think "Red Lobster Cheese Biscuits"...yummmmy!).

Ingredients:3/4 cup brown rice flour
3/4 cup potato starch
1/2 cup sorghum flour
1 1/2 tsp xanthan gum
1 Tbsp baking powder
1/2 tsp baking soda
2 Tbsp sugar
1 tsp salt
1/2 cup cold butter, cut into small cubes*
1 cup buttermilk**

Directions:
Mix all dry ingredients together in a food processor (or use a pastry cutter), then add butter and pulse until mixture is crumbly. Add buttermilk a little at a time (**may not use all of it), just until dough comes together.

Wrap the dough in a plastic wrap and place in the refrigerator for 30 minutes or overnight.

Remove the dough from the refrigerator and roll out to a thickness of an inch to an inch and a half (they won't rise much, so make them the size you want to end up with).

Cut with biscuit cutter, and place on prepared baking sheet (silpat or parchment paper), then brush tops with buttermilk.

Bake at 450°F for approximately 15-18 minutes, or until the biscuits are lightly golden.
30 Minute Breadsticks OR No-Fail Deep Dish Pizza Crust
(If it is too thick for your family, you can either half the recipe or put one full recipe onto two cookie sheets)

2 1/2 C. Medium Hot Water
5 tsp. SAF Instant Yeast*
2 Tbsp. Sugar
3 Tbsp. Oil
1 tsp. Salt
6 C. Flour (you can do half all-purpose and half white wheat or 100% whole wheat)
1 to 2 Cubes of Butter

Directions:
1. Pour medium hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve.
2. Add sugar, salt, and oil. Gradually add approximately 6 cups of flour.
3. Melt 1-2 cubes butter on cookie sheet in oven as it is heating to 400 degrees and melt in oven. 4. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough.
5. Allow to double in size (About 10-15 minutes)
6. Cook for 10 to 12 minutes or until desired browning is accomplished.
7. Cut into strips or top with favorite pizza toppings.

* When using regular yeast change amount to 2 Tbsp.

For those of you like me that are set up with a monthly Thrive shipment for food storage.  I came across this yummy Angel Food Cake recipe using your Thrive products!

Angel Food Cake

by Chef Todd Leonard, CEC | Prep Time 45 min | 16 servings (1 cake)

---

Ingredients		Instructions
1½	c. THRIVE™ Powdered Sugar	1. Heat oven to 375⁰ F. Sift powdered sugar and flour together in a bowl and set aside. Mix egg white powder with water and cream of tartar in a larger bowl on medium speed until foamy. Beat in granulated sugar a few tablespoons at a time. 2. Turn to high speed and add salt and vanilla. Beat until stiff and glossy peaks form—do not underbeat! 3. Sprinkle sugar and flour mixture over meringue and fold in just until incorporated. Put batter into ungreased angel food cake pan. Bake for 40 minutes or until cracks feel dry and skewer comes out clean. Turn pan upside down for about 2 hours. Serving Idea: Top with Mascerated Strawberries
1	c. cake flour
10
1	tsp. cream of tartar
1	cup THRIVE™ White Sugar
2	tsp. vanilla extract
¼	tsp. THRIVE™ Iodized Salt

Safe Home Food Storage

I couldn't decide what to post tonight.  While I was searching the web I came arcoss  some package food and mix information that I thought you might want to learn about.  I hope you learn as much as I have.

I tend to buy packaged cake mixes and pudding mixes so I really liked this chart!  Smith's has a lot of buy 10 for $10.00 cake mixes.  With a hugh family and wonderful grandkids it's much easier for me.
I like to buy crackers and snacks in bulk from Costco.  I just have to be sure I keep an eye on the expiration dates.  When we go camping we take the pancake mixes and always end up bring some back home.  So it's real important for me to practice good storage guidelines for my left over mix. 

Just a short post this week.  I hope everyone has a good week.  Hope to see you on Sunday at church.

Packaged Foods and Mixes
Biscuit, brownie, and muffin mixes	9 months
Cakes, prepared	2-4 days		2-3 months
Cake mixes	6-9 months
Casserole mix	9-12 months
Chili powder	6 months
Cookies, packaged	2 months		8-12 months
Crackers, pretzels	3 months
Frosting, canned	3 months
Frosting, mix	8 months
Fruit cake		2-3 months	1 year
Hot roll mix	18 months
Instant breakfast products	6 months
Pancake and piecrust mix	6 months
Pancake waffle batter		1-2 days	3 months
Toaster pastries	3 months
Sauce and gravy mixes	6 months
Soup mixes	1 year