1 Nephi 3:7
“…I will go and do the things which the Lord hath commanded, for I know that the Lord giveth no commandments unto the children of men, save he shall prepare a way for them that they may accomplish the thing which he commandeth them.”

Cranberry Salsa  Gluten Free



Use as a condiment with your turkey, or with try it with corn chips for something different!
Ingredients:
300g fresh or frozen cranberries (no need to thaw)
1 Granny Smith apple, peeled and chopped
1/2 red pepper, cut in large chunks
1/2 red onion, cut in large chunks
3/4 cup sugar
1/3 cup apple juice
3 Tbsp fresh cilantro, chopped
2 Tbsp pickled jalapeno pepper, chopped
1 tsp lime zest
Directions:
To a food processor add, cranberries, apple, red pepper and onion. Pulse until finely chopped.

Transfer to bowl, and stir in remaining ingredients. Refrigerate until ready to use.


Spaghetti Pie  Gluten Free


A twist on spaghetti dinner.
Ingredients:
1/2 pkg (4 oz) rice or corn spaghetti
1/2 lb ground beef
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 cup spaghetti sauce
2 eggs, divided
1/3 cup parmesan cheese, grated
1 Tbsp butter or margarine, melted
1 cup ricotta or cottage cheese
1/2 cup mozzarella cheese, shredded
Directions:
Cook spaghetti according to package directions, drain, and pat dry with towel to remove moisture.

In frying pan, saute the onions and green pepper. Set aside, then cook ground beef until done. Drain fat, then add the cooked onions, green peppers and spaghetti sauce. Season with salt and pepper to taste. Stir to combine and set aside.

In a bowl, beat one egg and add parmesan cheese and melted butter. Mix well then add in cooked pasta, tossing well until combined. In a greased 9" pie plate, spread the mixture along the bottom and up the sides to form a crust.

In another bowl, add ricotta/cottage cheese and egg. Mix well, then spread over spaghetti layer. Finally spread the meat mixture over the top, then bake at 350°F for 20 minutes. Remove from oven and sprinkle on mozerella cheese.

Sun Oven Applesauce Muffins/Cupcakes

(Everyday food storage recipe)

Ingredients
Topping:
1 1/2 teaspoons ground cinnamon
1/4 cup granulated sugar
1 tablespoon unsalted butter, melted and cooled
Muffins:
2 cups all-purpose flour (whole wheat would work great as well!)
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg, at room temperature (1 T. dry egg powder with 2 T. water)
1/2 cup packed light brown sugar (1/2 cup white sugar with 1/2 TBS
molasses mixed in)
1 1/4 cups unsweetened applesauce (made from my food storage
dehydrated apples then blended in blender)
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1/4 cup milk (1 1/2 TBS powdered milk plus 1/4 cup water)
Equipment
Two muffin pans with six indentations each with cooking spray,
silicone muffin molds and a baking pan, or a combination.
Preparation
Set Sun Oven out to preheat. Spray muffin tins or molds with
cooking spray.
Topping:
Mix together sugar and cinnamon in a small bowl. Stir in butter until
blended.
Muffins:
In a medium bowl, whisk together the flour, granulated sugar, baking
powder, baking soda, salt, and cinnamon until well combined. Set
aside.
In another medium bowl, whisk together the brown sugar and the egg
until thick and pale brown, about 3 minutes. Whisk in the applesauce,
melted butter, and milk, until blended. Use a wooden spoon to stir
the flour mixture into the liquid ingredients until moistened.
Fill the prepared tins three-quarters full. Sprinkle topping over
each muffin. Bake in Sun Oven until muffins are lightly browned,
about 40 minutes. A toothpick inserted into the center of one muffin
should come out with a crumb or two attached.

Makes 12 to 18 muffins. Best Food Storage Crepe Recipe!  



Sunshine Crepe Filling

4 oz. cream cheese
1 1/2 T. orange marmalade (don’t worry, it doesn’t taste “marmalad-ey” it just helps to give the orange flavor)
1 T. sugar
1 medium banana
1 1/2 – 2 c. freeze dried strawberries (hydrate only half and add the other as dry)
Blend ingredients in blender.

Food Storage Crepes

Ingredients

• 4 Eggs (1/4 C. dry powdered Eggs + ½ C. Water)
• 1 C. Flour (1/2 C. Whole Wheat Flour + ½ C. All Purpose Flour)
• 1 C. Milk (3 T. non-instant Powdered Milk or ⅓ C. instant powdered milk + 1 C. Water)
• 2 T. Butter, Melted
• 2 t. Sugar
• ½ t. Salt

Instructions

1. Measure all ingredient into blender (you don’t need to re-constitute your eggs or milk just throw the powder and milk in and let the blender do the work!).
2. Pour scant ¼ C. batter onto lightly greased 8″ pan. (You’ll know your pan is hot enough when you throw water on the pan and it “dances” around the pan.)
3. Tilt pan to coat bottom evenly with batter. (Basically, move the pan around until the batter is a circle and fills the pan)
4. Cook over medium heat until brown and turn to brown second side.

Hope you have a wonderful week!  Stay Cool!!