Make your own Fruit Roll-ups!   …and when I say fruit roll ups…I mean FRUIT roll ups not fruit flavored roll ups. These super healthy treats are great for kids and much easier than you may think! Plus, you can even use food storage to make it all happen. Yes, sometimes the world is perfect! Now before you start worrying that you won’t be able to try this because you don’t have a dehydrator-think again! As long as you have an oven, you can do this! And did I mention these are much cheaper to make than the real fruit leather you can buy? Yep-cooking from scratch is a good thing my friends! Homemade Fruit Roll Ups Ingredients: 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 Method: 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.     HAM AND CHEESE ROLLS One batch of bread recipe/ or 1 loaf rhodes frozen dough, thawed 8 oz. ham or turkey thinly sliced 1/2 lb. shredded cheese (Jarlsberg is our family’s favorite, but cheddar or whatever you have works great!) 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.   (these recipes taken from everyday food storage)   Zucchini Corn Fritters (gluten free) Crispy and flavorful! Ingredients: 2 medium zucchini, coarsely grated 1 Tbsp butter or margarine 1/2 onion, finely chopped 1 clove garlic, minced 2 cups corn 1/2 cup cornmeal, fine grind 1/4 cup brown rice flour 1/4 cup cornstarch 1/4 tsp baking powder 3/4 tsp salt 1/4 tsp pepper 3/4 cup buttermilk, or milk alternative 1 egg Directions: Spinkle grated zucchini with 1/2 tsp salt and let sit for 10 minutes. Then spread out onto a kitchen towel and gently press the zucchini to get as much excess moisture out as you can. Heat butter in skillet and saute onion and garlic for a few mintues. Then add corn and continue cooking until onions are soft. Se aside to cool a bit. In a small bowl combine the cornmeal, flour, cornstarch, baking powder and seasonings. In a large bowl combine the milk and egg, then add in the onion mixture. Mix well, then stir in the flour mixture until just combined. To fry fritters; heat some oil in a skillet and spoon a heaping tablespoon of mixture into hot skillet (flatten out). When bottom turns golden brown, flip. Serve with sour cream if you like.   Banana Blueberry Muffins Makes 15 muffins This recipes uses coconut oil, a healthy alternative to the hydrogenated fats and butter found in many baked goods. 2 ¾ cups gluten-free flour blend 2 tablespoons coconut flour 2 tablespoons cream of rice cereal ¼ cup modified tapioca starch, optional 3 ½ teaspoons baking powder ¼ teaspoon xanthan gum ¼ teaspoon salt ¾ cup organic sugar 1 cup fresh blueberries* 2 tablespoons extra virgin coconut oil 1 cup warm coconut milk (mix well before measuring) 2 medium-large ripe bananas, mashed - Cinnamon sugar or organic unsweetened shredded coconut, optional 1. Preheat oven to 350 degrees. Lightly grease muffin tins or use muffin liners and lightly spray with cooking oil. 2. Mix together gluten-free flour blend, coconut flour, cream of rice, modified tapioca starch, baking powder, xanthan gum, salt and sugar. 3. Gently fold in blueberries. 4. Make a well in the batter and pour in coconut oil, coconut milk and mashed banana. Blend but don’t over-mix. 5. Pour batter into prepared muffin tins. Sprinkle with cinnamon sugar or shredded coconut, if desired. 6. Bake about 20 minutes until muffin tops are golden and a sharp paring knife inserted in center comes out clean and hot to the touch. 7. Cool 10 minutes. Remove from pan and cool completely. TIP Not crazy about coconut? Replace coconut flour with rice bran or gluten-free oat flour. Replace coconut oil with vegetable oil or margarine of choice. Replace coconut milk with milk of choice. *TIP You can also use frozen blueberries. Don’t defrost before adding to recipe.

Back to school recipes.

Back to School Survival: Make your own Pop-Tarts! Did you know you can make your own Pop Tarts? Yes, you really can and if I were you, I’d get your kids in the kitchen helping you make them. They can make their own combinations of whatever they’d like AND you’ve got them in the kitchen talking about school and slyly teaching them how to cook! These taste really good and that is coming from a NON Pop Tart lover. So basically….it doesn’t taste like cardboard but actually like little breakfasts pies…like they are supposed to! Pop Tarts Ingredients: 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. Method: 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. (Taken from Everyday Food Storage)   Back to School Survival: Whole Wheat Banana Bread Okay, so my all time favorite breakfast is a boiled egg and a slice of a quick bread with a glass of milk. It keeps me full, tastes great, is easy to clean up, and my kids will even eat it! It is my go-to breakfast. I just make large batches of quick bread like this ultra delicious whole wheat banana bread and freeze them so they are easy to pull out of the freezer. And here is my tip for perfectly boiled eggs….are you ready…put the eggs in the pot and fill with water. Put the pot on the burner and turn to high. When the water boils, leave it for 5 minutes and then cover and remove from heat for 15 minutes. Perfect boiled eggs every time! 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 (optional) 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.   Gluten Free Peanut Butter Cookies Ingredients 1 cup creamy peanut butter 1 cup granulated sugar plus more for rolling the cookies in 1 large egg – lightly beaten with a fork 1 teaspoon baking powder 1 teaspoon vanilla extract Directions Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicon baking liners. In a large bowl mix the peanut butter with 1 cup sugar. Stir until well blended. Add the egg, baking powder and vanilla. Stir well. Pour some additional sugar in a small bowl. Take 1 tablespoon the dough and roll in a ball. Roll the dough ball in the sugar and place on prepared baking sheet. Repeat with the rest of the dough. Savory Peach Chicken Ingredients 2 tablespoons olive oil 6 boneless, skinless chicken thighs salt and pepper 1 medium onion, diced 1 green pepper, chopped 1 red pepper, chopped 2 cloves garlic, mined 1 – 26 ounce jar BAKER Natural Peach Pie Filling1 tablespoon gluten-free soy sauce ½ teaspoon crushed red pepper (more or less depending on how spicy you want it) Juice of 1 lemon Directions Heat a large skillet over medium-high heat. Add the olive oil and heat. Season the chicken with some salt and pepper and brown in the hot oil, about 3 or 4 minutes per side. Remove the chicken to a plate, add the onion and peppers and cook until they start to brown and soften, about 5 minutes. Add the garlic and cook for 30 seconds. Add the peach pie filling, soy sauce, crushed red pepper and stir to combine. Add the chicken along with any juices that have accumulated on the plate, cover the skillet, turn heat down to medium and cook until the chicken is cooked through, about 10 minutes. Add the lemon juice, stir and serve. Servings This gluten free recipe makes 6 servings.

Banana Bread with Rice Flour (gluten free) A great way to use up some of those overripe bananas. Ingredients: WET INGREDIENTS 1/2 cup butter or vegetable oil such as canola oil 2/3 cups honey 1 1/2 cups ripe, mashed banana DRY INGREDIENTS 1 cup white rice flour 1 cup brown rice flour 1/4 cup tapioca flour 1/4 cup potato starch 1 Tbsp gluten free baking powder 1 tsp xanthan gum 1/2 tsp salt 1 Tbsp egg substitute Directions: Preheat oven to 350°F. Mix together the wet ingredients. In a separate bowl, combine all of the dry ingredients. Slowly add the dry ingredients to the wet ingredients and mix until well combined. Pour batter into 2 greased loaf pans. Place in the center of the oven and bake for about 40 minutes or until golden and cooked through (insert a toothpick in the center and if it comes up clean, it’s done).

Chicken Salad with Avocado (gluten free) The Avocado adds some sweetness to the chicken salad, and the lemon juice just enough acidity to brighten all the flavors. Ingredients: 2 cups chopped, cooked chicken meat 1 fresh avocado chopped 1 stalk celery, finely chopped 1/4 cup finely diced red onion 1 tsp lemon juice 1/4 cup GF mayonnaise 1-2 tsp dried tarragon (or 1-2 Tbsp fresh chopped tarragon) Salt and pepper to taste 2 cups of mixed salad greens Directions: Mix all of the ingredients together. Adjust seasoning. Serve with lettuce for a simple salad, or place inside a tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich. Peanut Butter Moo’d (not gluten free)   How about trying a peanut butter shake to start your day off or your kids day! It's packed with protein, plus you are using powdered milk and chocolate powder from your year's supply!   Ingredients: § 1/2 C. Water § 3/4 C. Dry Powdered Milk § 1/3 C. Chocolate Powder (like Nesquick or equivalent) § one banana cut into 1 inch slices § 2 spoonfuls of peanut butter § 2 C. Ice Method: Layer ingredients in your blender as listed and blend until smooth. Serve immediately! Spruce it up with half of a banana for fun! Spice Rub (gluten free) Great for Ribs or Chicken Ingredients: 3 tbsp. curry powder 3 tbsp. ground cumin 2 tbsp. allspice 3 tbsp. paprika 2 tbsp. powdered ginger 1 tbsp. cayenne pepper 2 tbsp. salt 2 tbsp. freshly cracked black pepper Directions: Mix all the spices together well, rub this mixture over both sides of Pork ribs or chicken breast, cover, and refrigerate for 2 hours then cook on the barbeque or bake in the oven. Gluten-Free, Allergy-Friendly French Toast SERVES 2 This recipe duplicates the great taste of traditional French toast but without gluten, dairy and eggs. The optional mashed banana makes it a bit softer but the taste is divine! It takes very little time to make this dish and it can easily be adapted to serve more; just double or triple the recipe. Serve hot with organic maple syrup and fresh berries.   4 teaspoons chia seeds, salba seeds or flax meal 8 tablespoons water 4 tablespoons well-mashed ripe banana, optional 4 tablespoons coconut milk Dash of pure vanilla extract ¼ teaspoon ground cinnamon, more to taste 4 slices vegan, gluten-free bread 3-4 teaspoons vegan margarine or canola oil 1. In a small casserole dish, thoroughly whisk chia seeds with water and let mixture sit for 5 to 10 minutes to thicken. If you’re adding the banana, mash it really well with a fork and add to the chia mixture. Then add milk, vanilla and cinnamon. 2. Place bread in the mixture to soak, turning over once so that both sides are covered with mixture. 3. Heat a large skillet to medium-high and add margarine. When hot, transfer bread to the skillet and cook for about 3 to 4 minutes on each side. French toast will not brown like traditional French toast, but if you omit the banana, it will be crunchy like non-vegan French toast. (The addition of banana is delicious but it keeps the bread softer.) For a crunchier French toast, let bread cook longer on each side. WHOLE WHEAT CEREAL (not gluten free) 1. Put warm wheat kernels in your bowl. 2. Pour a little bit of honey on top and stir to coat. (This is the important step, if you wait to put the honey in after you’ve put in the milk the honey just swims around in the milk and you lose the wonderful taste of honey mixed with the wheat.) 3. Pour in milk (get brave and try some powdered milk). 4. Add in freeze dried strawberries or any other freeze dried fruit. STOVE TOP METHOD FOR COOKING WHEAT KERNELS (OR BERRIES) 1. Measure 1 cup and place in a strainer. Wash the wheat berries thoroughly under running water, even if they were packaged. 2. Place them in a medium saucepan and cover with about 2 inches of water. Cover and let them soak overnight. 3. Drain the water in the morning and rinse the wheat berries once more.   4. Add the 3 cups of water and salt to the wheat berries and bring to a vigorous boil. Reduce the heat and simmer for 1 hour, or until they split open and turn chewy.

Message this week taken from LDS.org

MESSAGE FROM THE FIRST PRESIDENCY

Dear Brothers and Sisters:

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 Church 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.

We realize that some of you may not have financial resources or

space for such storage. Some of you may be prohibited by law from

storing large amounts of food. We encourage you to store as much as

circumstances allow.

May the Lord bless you in your home storage efforts.

The First Presidency

THE BASICS OF FAMILY HOME STORAGE

THREE-MONTH SUPPLY

Build a small supply of food that is part of your

normal, daily diet. One way to do this is to purchase a

few extra items each week to build a one-week supply

of food. Then you can gradually increase your supply

until it is sufficient for three months. These items

should be rotated regularly to avoid spoilage.

DRINKING WATER

Store drinking water for circumstances in which the

water supply may be polluted or disrupted.

If water comes directly from a good, pretreated

source then no additional purification is needed;

otherwise, pretreat water before use. Store water in

sturdy, leak-proof, breakage-resistant containers.

Consider using plastic bottles commonly used for

juices and soda.

Keep water containers away from heat sources and

direct sunlight.

FINANCIAL RESERVE

Establish a financial reserve by saving a little money

each week and gradually increasing it to a reasonable

amount (see

All Is Safely Gathered In: Family Finances

guide).

LONGER-TERM SUPPLY

 For longer-term needs, and where permitted, gradually

build a supply of food that will last a long time

and that you can use to stay alive, such as wheat,

white rice, and beans.

These items can last 30 years or more when properly

packaged and stored in a cool, dry place. A portion of

these items may be rotated in your three-month supply.

The Best Foods for Long-Term Storage

Grains

• Whole grains, especially wheat, have an incredibly long shelf life if stored in dry, vacuum-packed containers. Whole wheat lasts from 10 to 20 years if stored properly, and most other grains last approximately 10 years. It's very important that the grains be whole, not cracked or ground into flour, because cracked grain and flour don't last as long. It's also extremely important to protect grains against rodents, insects and moisture, as any of these quickly destroy your stored grains. Store your grains off the ground in vacuum-packed containers, if possible.

Dried Legumes, Dried Vegetables and Dried Fruit

• Dried legumes, like soybeans, split peas and lentils, last approximately seven years if protected against moisture, temperature swings and pests. Dried vegetables and dried fruit have a comparable shelf life. Because these foods are dried, they are more susceptible to moisture in the air, so protect them in sealed, vacuum-packed containers that are stored off the ground.

Dry Milk

• Dehydrated milk can keep for up to five years if stored properly. However, if any moisture is introduced, dry milk spoils more quickly than other items. Store dry milk in smaller, vacuum-sealed containers, so that you won't lose all your milk if one package fails.

Commercial Canned Food

• Most commercial canned food, generally, keeps for about two years, although you should always check the expiration date printed on the can. On one hand, commercial canned goods have the advantage of being prepackaged in tough containers, making them much easier to store. They also offer some variety in a post-disaster diet and can easily be used in day-to-day cooking as their expiration dates approach. On the other hand, they may not last as long as properly stored dried foods and, generally, require a can opener.