Food Storage

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)
1/2 Cube 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.


Hearty Chicken Chipotle Soup Recipe!




1 large onion, chopped
4 garlic cloves, minced
4 cups reduced-sodium chicken broth
2 cans (15 ounces each) pinto beans or black beans, rinsed and drained
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
2 cans (15 ounces each) corn
2 chipotle peppers in adobo sauce, seeded and minced
2 teaspoons adobo sauce (the sauce comes with the chipotle peppers)
1 teaspoon ground cumin
1/4 teaspoon pepper
2 (12 ounces each) cans chicken
1/2 cup fat-free sour cream
1/4 cup minced fresh cilantro

Directions

In a slow cooker add garlic, onions, broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, chicken, cumin and pepper. Cook on low 8 hours or high 4 hours.
Garnish with sour cream; sprinkle with cilantro.

Carrot & Ginger Soup  gluten free



You will get your daily servings of vegetables in this flavor packed soup.

Ingredients:
2 tsp oil
1-2 cloves garlic, minced
1 onion, chopped
1 tsp coriander (cilantro)
1/2 tsp cumin
1/4 tsp curry
1/4 tsp pepper
4 cups carrots, chopped
2 Tbsp ginger, minced
3 cups chicken stock
2 cups milk or cream (or milk alternative thickened with 1 Tbsp starch of your choice)
Salt to taste

Directions:
In a stock pot, sauté garlic and onions with oil for 1 minute. Add spices and continue cooking until onions are soft. Add carrots, ginger and stock and simmer until carrots are tender.

Remove from heat and puree using an immersion blender, food processor or blender. Return to pot and add milk, then season to taste with salt.

Serve with a dollop of sour cream if you like.

I have copied the link to LDS.org  for food storage for the church.  Please click on the link and check it out if you would like to order something from the church for your food storage this is the spot!

http://store.lds.org/webapp/wcs/stores/servlet/Category3_715839595_10557_21158_-1_N_image_0



They have a really great start kit that isn't too expensive - it's $31.00.

Starter Kit

The starter kit contains recipes, instructional pamphlets, visual aids for teaching family home storage principles, and one can each of flour, red wheat, white wheat, rice, pinto beans, and oats. A case contains 28 lbs. of product. Food items cannot be shipped to addresses outside the United States

"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).

"We suggest that members concentrate on essential foods that sustain life" (First Presidency letter, 24 June 1988).

A few menu ideas and some receipes

Through His prophets and apostles, God has commanded us to have a year's supply of food and other essentials in our food storage. Joseph Smith, the first prophet and president of the Church of Jesus Christ of Latter-day Saints recorded the following in the Doctrine and Covenants:

"The Church and its members are commanded by the Lord to be self-reliant and independent" (D&C 78:13-14).
 

Best Ever Chocolate Chip Cookie Recipe

 

 Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

 

These delicious cookies will have everyone asking for more…food storage and all!

Ingredients

• 1 C. Butter or Margarine, softened
• ¾ C. White Sugar
• 1 C. Brown Sugar
• 2 Eggs (2 T. dry powdered eggs + ¼ C. Water)
• 1 tsp. Vanilla
• 3 C. Wheat Flour
• ¾ tsp. Salt
• ¾ tsp. Baking Soda
• 1 (12-ounce) bag Chocolate Chips

Instructions

1. Cream together butter, sugars, eggs, and vanilla.
2. In a separate bowl sift together flour, salt, and baking soda.
3. Add to creamed mixture and beat well.
4. Stir in chocolate chips.
5. Drop onto greased cookie sheet by heaping tablespoons.
6. Bake at 350 for 8-10 minutes until lightly browned.

Mexican Hot Chocolate   gluten free



Thick, rich and the chocolatiest hot chocolate you've ever tasted. A truly decadant experience!

Ingredients:
2 1/2 - 3 cups low fat evaporated milk
1 tsp cinnamon
1/2 tsp vanilla
1/4 tsp nutmeg
1/8-1/2 tsp cayenne pepper (to taste)
3/4 cup GF semi-sweet chocolate chips

Directions:
In a saucepan over low heat, combine all ingredients (start with 2 1/2 cups evaporated milk) stirring until melted.

Continue warming (do not let boil), until mixture thickens and all ingredients have completely dissolved (dip a spoon into the saucepan and let mixture drip off - any undissolved ingredients will show on the spoon). Stir often. If too thick, add more milk until you get the consistancy you want.

NEW Favorite Cinnamon Roll Recipe

Posted: 06 Feb 2013 04:19 AM PST

Sour Cream Buns (adapted from Better Homes and Gardens)

• 1 package active dry yeast
• 1/4 cup warm water (105 degrees F to 115 degrees F)
• 1 8 ounce carton dairy sour cream (1 C. dry powdered sour cream and 3 T. water)
• 3 tablespoons granulated sugar
• 2 tablespoons oil
• 1 teaspoon salt
• 1/8 teaspoon baking soda
• 1 egg, slightly beaten (1 T. dry egg powder + NO water-I don’t add the water for the eggs when dealing with dough)
• 3 – 3 1/4 cups all-purpose flour (half whole wheat and half BREAD flour works AWESOME!)
• 2 tablespoons butter, softened
• 1/3 cup packed brown sugar
• 1 tablespoon ground cinnamon
• 3/4 cup powdered sugar
• 2 – 4 teaspoons water

In a large bowl dissolve yeast in warm water.
2. In a small saucepan combine sour cream, granulated sugar, shortening, and salt. Heat and stir over medium-low heat until warm (105 degrees F to 115 degrees F) and shortening is melted. Stir in baking soda. Stir sour cream mixture and egg into yeast. Stir in as much of the flour as you can with a wooden spoon.
3. Turn dough out onto a lightly floured surface; knead in enough of the remaining flour to make a moderately soft dough ( 3 to 5 minutes total). Cover and let rest for 5 minutes.
4. Grease twelve 2-1/2 inch muffin cups; set aside. On a lightly floured surface roll dough into an 18×12-inch rectangle; spread with softened butter. Combine brown sugar and cinnamon; sprinkle evenly over dough. Roll up, starting from long side; seal seam. Slice into twelve 1-1/2-inch-wide pieces. Place each bun, cut side down, in a prepared muffin cup. Cover and let rise in a warm place until 1/4 to 1/2 inch above tops of cups (45 minutes).
5. Preheat oven to 400 degrees F. Bake buns in the preheated oven about 15 minutes or until golden brown. Remove from pans. Combine powdered sugar and enough water to make an icing of drizzling consistency; drizzle over buns. Serve warm.

90 BREAKFAST MENUS
3 x Oatmeal Chocolate Chip muffins*, water
3 x Pumpkin chocolate chip muffins*, water
6 x Apple Muffins*, water
12 x Wheat Waffles*, water
12 x Pancakes with pancake mix, butter/syrup milk
24 x Oatmeal w/raisins, water
30 x Cold cereal, powdered milk, water

A year's supply of food storage.

A year’s supply of food storage is beneficial in several ways:
1. It provides peace of mind as we obey the counsel to store.
2. It helps ensure survival in case of personal or natural disaster.
3. It strengthens skills in preparing and using basic foods.
“Home Storage: Build on the Basics,” Ensign, Jun 1989, 39

Beware of those end of isle displays!

taken from Everyday Food Storage.

Some grocery stores actually cater everything around the “Grab and Go” shopper. The type that needs to get in and get out and doesn’t care about the cost. These end of aisle displays are meant for convenience in shopping. The same Oreo and milk grocery store by me always has milk, eggs, and butter by the cash registers. It’s brilliant, it saves you time, possibly reminds you of something you forgot and it removes the products from the competitor products so you can’t make a good judgment on whether it’s the cheapest option for you!

Chocolate Cake (Flourless)

gluten free



This cake is dense and moist from the chickpeas. Can also be made dairy and egg free.

Ingredients:
1 1/2 cup GF chocolate chips*
19 oz canned chickpeas, drained and rinsed
4 eggs or egg substitute**
1/2 tsp baking powder
1 cup sugar

Directions:

In a small bowl, melt the chocolate chips in the microwave (or in a double broiler on the stove).

Combine the beans and eggs in a blender or processor, then add sugar, baking powder and melted chocolate.

Blend until smooth.

Turn into a nonstick single-layer cake pan. Bake at 350°F for 45 min. or until a knife in the center comes out clean.


*Chocolate Chips: for dairy free version, Trader Joe’s semi-sweet chocolate chips, Enjoy Life Chocolate Chips, and Sunspire Chocolate Dream Semi-Sweet Baking Chips are availble. If you can't find those brands, you can always use chocolate chunks/squares and break them up. Obviously, milk chocolate is not dairy-free, but good quality dark chocolate should only contain cocoa butter, cocoa liquor, lecithin, and sugar.

**Egg Substitute: 1 cup liquid egg substitute (i.e. Egg Beaters) or 6 tsp Ener-G Egg Replacer + 1/2 cup water (once batter is mixed, if it is too thick add 1/2 cup more water)

Lemonade gluten free Fresh lemons, and the best part - no sugar (or artificial sweetener) added! Ingredients: 4-5 lemons 1 Litre (4 cups) unsweetened apple juice Directions: Juice lemons and combine with apple juice - that's it!

Thai Peanut Chicken Noodle Salad 1 C. Asian Sesame Dressing (I use Ken’s Steakhouse light version) 2 Tbsp. soy sauce 2 cooked boneless skinless chicken breasts, cut into chunks 2 Tbsp. crunchy peanut butter 2 Tbsp. honey 1/2 tsp. crushed red pepper 1 pkg. (1 lb.) thin spaghetti 4 green onions, sliced 1 cup chopped cilantro Directions Cook spaghetti as directed on package. Toss cooked chicken chunks with 1/4 c. Asian Sesame Dressing. Mix remaining dressing mixture, peanut butter, honey and crushed red pepper. Drain spaghetti. Add to chicken mixture with peanut butter mixture and all remaining ingredients; mix lightly. Serve warm or chill in fridge for 4 hours before serving. Not gluten free!!