"We want you to be ready with your personal storehouses filled with at least a year’s supply. You don’t argue why it cannot be done; you just plan to organize and get it done" (Spencer W. Kimball, August 1976).

I am so excited I got my computer back!!  Woohoo!! Thank you to my wonderful daughter Stephanie Ann for fixing it for me!!

Smoky Chicken Tacos  gluten free


Adobo sauce gives these chicken tacos a sweet and smoky flavor.
Ingredients:
2 cups coleslaw mix
3-4 Tbsp mayonaise, to taste
Zest and juice from 1 lime
1/2-1 tsp adobo sauce*, to taste
Salt and pepper
2 cups shredded rotisserie chicken (or Crunchy Chicken Strips)
8 corn tortillas
1/4-1/2 cup cilantro leaves
Directions:

Combine first four ingredients, then season to taste with salt and pepper.

Heat tortillas by broiling in oven on each side for about 1 minute.

Top each tortilla with chicken, coleslaw mixture, and some fresh cilantro.
 
Rice Wrapper Turkey Rolls  Gluten Free


This is a great alternative to a sandwich. The rice wrappers are easy to use and children really enjoy making this for a picnic or a lunch.
Ingredients:
Round rice papers
Sliced turkey
GF mustard
Lettuce leaves~ preferably a soft type of lettuce
Sliced cheese
Directions:
Fill a pie plate with hot water (keep more hot water simmering on the stove).  Place a rice paper into the hot water and press to submerge. Leave for 60 seconds or so.  Drain and place on a cloth towel.

Lay slices of turkey in the center. Spread over the mustard.  Top with lettuce and cheese.  Fold the rice paper inward and then roll from the side closest to you.

Place extras on a plate and cover with plastic wrap. Refrigerate for up to one week

Food Storage Chocolate Molten Cake

1 cup all-purpose flour (1/2 C. whole wheat flour + 1/2 C. All-purpouse flour)
3/4 cup sugar
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk (3 T. dry non-instant powder milk or 1/3 C. instant powder milk + 1/2 C. water)
2 tablespoons canola oil (2 T. bean puree)
1 teaspoon vanilla extract
1 cup packed brown sugar
1-3/4 cups hot water
Whipped cream or ice cream, optional

In a large bowl, combine the flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in the milk, oil and vanilla until smooth.

Spread in an ungreased 9-in. square baking pan. Combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir.

Bake at 350° for 35-40 minutes. Serve warm. Top with whipped cream or ice cream if desired.

Recipe type: Desserts

Prep time:  15 mins

Cook time:  6 hours

Total time:  6 hours 15 mins

 Food Storage Strawberry Riviera Bars

You’ve got to give these sweet and salty ice cream dessert a try. They are so fabulously easy and delicious as well as using more of that food storage sitting in your basement! These are cheaper than ice cream, taste better, and are made from food storage. How can you lose?

Ingredients

• 1-1/4 cups crushed pretzels
• 6 Tbsp. butter or margarine, melted
• 1 can (14 oz.) sweetened condensed milk (click HERE for a food storage video showing how to do to make it from your food storage powdered milk)
• 1 cup pureed strawberries (you can also use your freeze dried strawberries)
• ½ cup lime juice
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Instructions

1. Mix pretzel crumbs and butter in 13×9-inch pan; press firmly onto bottom of pan. Refrigerate until ready to use.
2. Add strawberries, sweetened condensed milk, and lime juice; mix well. Gently stir in whipped topping; pour evenly over crust.
3. Freeze at least 6 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly before cutting to serve. Store leftovers in freezer.

Notes

Food Storage Sweetened Condensed Milk ½ c. hot water 1 c. dry non-instant powdered milk or 2 c. dry instant powdered milk 1 c. sugar 1 T. butter Blend ingredients in blender until smooth. Makes the equivalent of one 14 oz. can sweetened condensed milk. 

 

So happy to have my computer back!!  Have a happy week!