I have gotten so many recipes this past week, I have to share them with you all!  These recipes are from Everyday Food Storage.  So use your food storage to make these wonderul recipes!

Enjoy!

Harvest Pumpkin Brownies

1 (16 oz.) can pumpkin
4 eggs (1/4 C. dry egg powder + 1/2 C. water)
3/4 C. vegetable oil (or 3/4 C. white bean puree)
2 t. vanilla
2 C. whole wheat flour
2 C. sugar
1 T. pumpkin pie spice
2 t. ground cinnamon
2 t. baking powder
1/2 t. salt

Mix wet ingredients (including the water needed for your powdered eggs but not the dry egg powder…remember you DON’T need to mix these before adding to your recipes) Mix dry ingredients with wet ingredients. Pour into 9×13 pan and bake at 350 for 25-30 minutes. Allow to cool and frost with cream cheese frosting or dollup cinnamon whipped topping.

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

Instructions:
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.

 Pumpkin Soup

1 Tbsp olive oil
2 Tbsp butter
1 fresh bay leaf (I used 2 dried bay leaves)
2 ribs celery, finely chopped
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) ( 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

FOOD STORAGE HALLOWEEN BUG PIZZA

Do you see them? All of those tarantulas crawling around on the pizza? Add green peppers (you know, grasshoppers), mushrooms (worms), and onions (okay, I couldn’t think of one for the onions-I just like onions on my pizza). Use 30 minute pizza dough recipe for the pizza dough and a can of tomato paste with some seasonings. To turn your olives into spiders simply cut a whole, pitted olive lengthwise (hole to hole) use one half for the body and then cut the other half (and actually one more to get all 8 legs) into legs. Place on your pizza and then bake!

HAPPY (FOOD STORAGE) HALLOWEEN!

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.

Sweet & Spicy Pumpkin Seeds  Gluten Free These are a great snack. Ingredients: 1 c pumpkin seeds 5 Tbsp sugar, divided ¼ salt ¼ tsp cumin ¼ tsp cinnamon ¼ ginger Pinch cayenne 1 ½ T peanut oil Directions: Cook seeds: spread seeds onto cookie sheet with parchment, cook 250 degrees, stirring occasionally, about 1 hr until dry. Let cool. Combine spices and 3 T sugar in large bowl. Heat oil in fry pan, add seeds and 2 T sugar. Cook until sugar melts and seeds begin to caramelize (about 60 sec). Transfer to bowl and toss with sugas and spices. Let cool.

Baked Apple Pie Apples  Gluten Free Individual apples 'pies' that look beautiful on the plate. Ingredients: 5 Granny Smith 1 tsp cinnamon 1/4 cup sugar 1 Tbsp brown sugar Pie crust pastry Directions: Cut tops off 4 of the apples (discard). Using a melon baller, carefully scoop out the insides of the 4 apples - don't puncture sides. Peel the last apple and thinly slice, along with scoop out insides from the 4 apples. Place in a bowl and toss with sugar and cinnamon (add more or less to taste). Then fill the hollowed-out apples with the cut up apples. Roll out pie crust and slice into 1/4 inch strips. Arrange on counter into a lattice pattern, then carefully lift onto apple and press gently around the egdes. Use a knife to trim off excess pastry. Once all apples are covered, place in an 8x8 pan and add just enough water to cover bottom of pan. If want crust to have a shiny appearance, brush pastry with an egg wash (1 egg lightly beaten + 1 Tbsp water). Cover with foil and bake at 375°F for 20-25 minutes. Then remove foil and bake for another 20 minutes or until crust is golden brown.

Baked Zucchini Sticks Gluten Free Flavorful and crunchy - just like in a restaurant! Ingredients: 4 zucchini, halved, sliced into wedges 1 egg 1 Tbsp water 1 cup GF Panko style (or regular) bread crumbs 1 1/2 tsp salt 1 1/2 tsp paprika 1 1/2 tsp celery salt 1/2 tsp ground pepper 1/2 tsp garlic salt 1/8 tsp onion salt 1/8 tsp dried parsley (or 1 Tbsp fresh) 1/8 tsp dried oregano 1/8 tsp dried basil Directions: Beat egg and water in shallow dish with fork until well blended. Combine remaining dry ingredients and place in a shallow dish. Dip zucchini in egg mixture then in coating mixture, turning until evenly coated. Place skin side down, in single layer on greased baking sheet. Bake at 400ºF for 20 minutes or until crisp-tender and golden brown (put under broiler for a minute if needed to crisp up). Serve with GF ranch dressing.

Have a safe and Happy Halloween!

In looking at my recipes that I wanted to share this week.  I came across something called "Magic Mix".  I wanted to share it with you all because it will work in some many of your dishes.  This is pretty excited!  I am so glad I came across it!  I am posting it below, use your food storage to make the Magic Mix.  Maybe think about making it a staple in your food storage. 

 

WHAT IS MAGIC MIX?

Magic Mix is a mix made from powdered milk, butter and flour and is used to make perfect white sauces every time!

WHY WOULD I WANT TO MAKE AND USE MAGIC MIX?

White sauces are a cook’s best friend. You may be wondering how that is since most people don’t know how often they are actually using white sauces in disguise. Any condensed soup is actually just a flavored white sauce…and if you’re like everyone else you probably use those frequently in your cooking. Also, if you make macaroni and cheese-another white sauce. And, homemade delicious pudding! So why make it from magic mix? Well, first you’re rotating your food storage, second it is MUCH cheaper, third you have control over the ingredients, four it helps you feel fuller faster and five it’s EASY!

HOW DO I MAKE MAGIC MIX FROM MY FOOD STORAGE?

Step 1: You will need some sort of good mixer. Make sure you use beaters when making the mix as shown above. If you don’t have a good mixer, start calling around…get together with a friend and make some…it is SOOOO worth it! Step 2: Ingredients: 2 1/3 C. Powdered Milk 1 C. All Purpose Flour (Yes, use All Purpose) 1 C. (2 sticks) Margarine (***HAS TO BE REAL MARGARINE, NOT SPREAD***) or Butter, at room temperature Combine dry milk, flour and margarine/butter into a large bowl. Step 3: Mix until it looks like corn meal. (You may want to start off slow and work up to the fastest setting so that it doesn’t blow powder all over) Step 4: Keep mix tightly covered in the refrigerator. (note: keep your #10 cans for just such a purpose! They are 50 cents and work great for storing home made mixes)

HOW DO I USE MAGIC MIX TO MAKE A WHITE SAUCE?

Magic Mix White Sauce (makes 1 cup) 2/3 C. Magic Mix 1 C. Water In saucepan combine Magic Mix and water. Stir rapidly (I use a wire wisk) over medium heat until it starts to bubble. (Use Magic Mix White Sauce for all recipes calling for a white or cream sauce.)

 

Some of the dishes you can use the Magic Mix in are listed below.

 

• Condensed Cream of Mushroom Soup
• Condensed Cream of Chicken Soup
• Condensed Cream of Celery Soup
• McDonald’s Mac ‘n Cheese
• Chocolate Pudding
• Fudgesicles

 Magic Mix Chocolate Pudding

1/2 C. Sugar
1 C. Magic Mix
2-3 T. Cocoa
2 C. Water
1 t. Vanilla

Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and Cool.

Homemade Caramel Apples

8-10 Granny Smith Apples (with popsicle sticks)
1 c. butter
1 14 oz. can sweetened condensed milk (1/2 c. hot water + 1 c. non-instant dry milk powder + 1 c. sugar + 1 T. butter, mixed in blender
2 1/4 c. brown sugar
1 c. corn syrup
1 t. vanilla

1. Wash and dry apples. Stick popsicle sticks in the stem. Place aluminum foil or wax paper sprayed with non-stick spray on 9×13 pans.
2. Melt butter and brown sugar together over medium high heat, stirring constantly. Add in sweetened condensed milk and corn syrup and keep stirring constantly! Heat until 245 degrees (keep stirring!) on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately remove from heat and add vanilla.
3. Roll apples in caramel and place on foil/wax paper lined pan. Allow to cool for 2 hours.

Coconut Lime Chicken Soup - gluten free



Great flavor to warm you up.

Ingredients:
1/2 pkg dried flat rice noodles
3 1/2 cups GF chicken broth
1 1/2" piece of ginger, sliced
1 (13oz) can coconut milk (full fat is better, but can use light)
2 chicken breasts, thinly sliced
6 Tbsp lime juice
3 Tbsp fish sauce
2 tsp brown sugar
1/2-1 jalapeno, thinly sliced
1/2 cup fresh cilantro leaves, coarsely chopped

Directions:
Break noodles into thirds (a little bigger than bite size), then prepare noodles according to package. Drain and set aside.

In a large pot, bring broth and ginger to a boil. Cover, reduce heat and simmer for 10 minutes then add coconut milk and chicken.

Once chicken is completely cooked (about 5 minutes), add the remaining ingredients and simmer another 10 mintues. Season to taste with salt if necessary.

Add noodles just before serving.


Azteca Soup - gluten free



So flavorful, and ready in 40 minutes or less!

Ingredients:
4 shallots, finely diced
1 Tbsp butter or margarine
2 large tomatoes, finely chopped
1 jalapeno pepper, seeded and finely minced
6 cups GF chicken stock
1 lime, zested and juiced
2 cooked chicken breasts*, shredded
1 avocado, diced
1 Tbsp fresh cilantro, chopped
GF corn chips

Directions:
In a large pot, saute the shallots with butter for a few minutes. Then add the tomato and jalapeno and cook another 2 minutes. Add the stock, and lime zest/juice, cover and let simmer for 20 minutes.

Add shredded chicken and season with salt and pepper.

To serve, pour soup into bowls then add some cilantro, avocado and broken corn chips to each bowl. Top with sour cream if you like.

October is for PUMPKIN: Pumpkin Waffles with Caramel Syrup Posted: 04 Oct 2012 05:06 AM PDT 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.

Hope you enjoy this weeks blog as much as I am!  Stay warm out there!

 

October is for Pumpklns!

October is for PUMPKIN: Impossible Pumpkin Pie

Is it too early to talk about Pumpkin Pie? I hope not because this pumpkin pie is AWESOME…I mean it makes it’s own crust…how many pies can say this?


So I can’t figure out why this is called “Impossible Pumpkin Pie” because in fact it is the EASIEST pumpkin pie you’ll ever make. Maybe it’s called impossible because you’d think to yourself “This pie can’t be this easy, it’s impossible” Okay, maybe the real reason is because it is CRUSTLESS. So, for all of you that really don’t like crust or you’re tired of seeing everyone throw away the crust-this is the pumpkin pie for you! It is also perfect if you have a young child that you would like to start involving in Thanksgiving because they could do this pie entirely by themselves (maybe minus putting in and taking out of the oven). You basically put all the ingredients in a blender, press blend, pour into a greased pie plate and bake. You don’t even need to bake at a certain temperature and wait around for 15 minutes to decrease the temperature like most pumpkin pies. So enough talk…here’s the recipe…

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.

FOOD STORAGE GREAT HARVEST PUMPKIN BREAD

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.

 

Pomodoro Pasta  Gluten Free



So simple, yet bursting with flavor. Use your favorite GF shaped pasta.

Ingredients:
8 ripe tomatotes
1/2 cup olive oil
1-3 garlic cloves, minced
2 tsp marjoram
1/3 cup Parmesan cheese (shake style-not grated from a block)
Salt and Pepper
GF Pasta

Directions:
Core tomatoes, then sqeeze out all the seeds and juice from inside and discard. Coarsely chop tomatoes.

Heat oil in skillet, then add tomatoes, garlic and marjoram. Turn heat down to a medium simmer and continue to cook until tomatoes start to break down and reduce to create a thick sauce (about 5-8 minutes).

Remove from heat and stir in Parmesan, and season with salt and pepper. Serve over your favorite GF pasta.