Peace of Mind

Yellow Cake/Cupcakes  gluten free!



Classic yellow cake which is light and delicate.

Ingredients:
1 1/2 cups white rice flour
3/4 cup tapioca flour
1 tsp salt
1 tsp baking soda
3 tsp baking powder
1 tsp xanthan gum
4 eggs
1 1/4 cups sugar
2/3 cup mayonnaise
1 cup milk or milk alternative
2 tsp vanilla

Directions:
Grease and rice flour two 8 or 9 inch round cake pans (or use a circle of parchment paper on the bottom). Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.

In another bowl, add the sugar and 1 egg, mix well. Add the remaining eggs one at a time, beating well after each addition. Mix in the mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well.

Spread batter into the prepared pans. Bake for 25-30 minutes at 350°F (or 15-20 minutes for cupcakes). Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean.

Sweet and Sour Sauce  gluten free



Great served with Spring rolls.

Ingredients:

3 cups strawberries, sliced (fresh or frozen)
2/3 cup sugar
1 1/2 red peppers, chopped
1 garlic clove, minced
1 tsp salt
1/4 cup molasses

Directions:

Combine all ingredients, and simmer for 30 minutes. If want a thicker sauce, stir in a cornstarch mixture (2 tsp cornstarch + 2 tsp cold water).

Allow to cool, then puree in a blender or food processor.

Refrigerate until needed.

Graham Crackers-from Karen in Chubbuck, ID Everyday Food Storage!

1/3 cup shortening
3/4 cup plus 1 T. sugar (I use brown sugar)
3 T. honey, warmed
1 1/2 tsp. vanilla
1 3/4 cups whole wheat flour
1 1/4 cups all-purpose flour
1 1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup plus 2 T. water
I add in 1-2 t. cinnamon

Preheat oven to 300 degrees. Combine shortening, sugar, honey and vanilla.
Blend until smooth. Combine dry ingredients in a separate bowl, and then
add dry mixture to the wet ingredients and blend well with electric mixer.

Slowly add water to the mixture while beating. You may have to mix by hand
until the mixture forms a large ball of dough.

Divide the dough in thirds and roll one third out on waxed paper till at
least 1/16″ thick. It should be very thin. Use a knife to trim into a
rectangle slightly smaller than the sheet pan you will be using. Grease
the baking pan with a light coating of shortening. Turn the dough over
onto the baking sheet and remove the wax paper.

Use a knife to score the dough into smaller crackers. Use a toothpick (or
fork) to poke holes over the entire surface of the dough. Bake for 22 to
24 minutes, or until the dough begins to turn light brown around the
edges. Turn the baking sheet around halfway through baking time for even
browning. Cool the crackers before breaking them apart along the scored
lines. Repeat process for remaining dough. If desired, you can sprinkle a
cinnamon/sugar mixture over the dough before baking to make cinnamon
grahams.

Homemade Ketchup - gluten free!

Ingredients:
3 Tbsp oil
1 medium onion, chopped
1 Tbsp fresh ginger, minced
4 cloves garlic, minced
2 tsp mustard powder
1/2 tsp ground allspice
1/4 tsp cayenne pepper
1/4 cup tomato paste
2 28ounce cans whole tomatoes, reserve juice
2 bay leaves
2/3 cup packed light brown sugar
1/2 cup apple cider vinegar
1 Tbsp molasses
1 Tbsp salt

Directions:
In a large pot, sauté onion in oil until translucent. Add ginger, garlic, and spices, stirring for 1 minute. Add tomato paste, and cook another minute. Add canned tomatoes (set juice aside, use if needed to thin ketchup to desired consistency) and mix well.

Remove from heat and puree in batches, using a blender or food processor until smooth, then return to pot. Add remaining ingredients and bring to a simmer over medium-low heat. Stirring occasionally, allow to simmer for 1-2 hours, until thick.

Remove bay leaves and cool. Will keep in fridge for up to two weeks in a sealed container.
"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, June 1989, 40).

In Time of Need

(Gordon B. Hinckley, October 2001)
“As we have been continuously counseled for more than 60 years, let us have some food set aside that would sustain us for a time in case of need. But let us not panic nor go to extremes. Let us be prudent in every respect.”(Gordon B. Hinckley, October 2001)
“As we have been continuously counseled for more than 60 years, let us have some food set aside that would sustain us for a time in case of need. But let us not panic nor go to extremes. Let us be prudent in every respect.”


Sister Nelson sent me the next two articles to share with everyone.  Thank you so much!!
The first article is about being prepared and the second is a training day!  Great information for us all!

LDS Meridian Magazine, February 24, 2006, By Carolyn Nicolaysen

Take CERT Training to be Truly Prepared

The house down the street is on fire.  Would you know what to do?

The earthquake has passed — the ground has stopped shaking.  Do you know how to search for your friends and neighbors?

The hurricane has passed.  Do you know how to tend to your family's injuries?

Now is the time to get some training and prepare yourself with lifesaving skills.  There are many community classes to learn CPR and basic first aid.  There are classes to teach organizational skills. Local colleges often have classes teaching survival skills.  But if you want really comprehensive training to give you the skills and self confidence to face an emergency, it's time to check out CERT training.

The purpose of the Community Emergency Response Team (CERT) Program is to educate members of the community about disaster preparedness for natural disasters and other emergencies which may affect their area. The program trains individuals in basic disaster response skills, such as fire safety, light search and rescue, team organization, and disaster medical response. Trained CERT members are prepared to assist in their neighborhoods or workplaces following an emergency before professional responders are available to help.

The CERT materials were originally developed by the Los Angeles City Fire Department. They were adopted by the Federal Emergency Management Agency (FEMA) in 1993, as an approved and preferred training. Professional emergency responders are always the best people to handle an emergency, but when they are not immediately available, community members will need to step in to help.

CERT-trained individuals gain an understanding of the potential threats to their home, schools, workplace and the greater community, and are better prepared to evaluate and deal with emergencies as they occur. Participants receive training in disaster preparedness, fire safety, disaster medical operations, light search and rescue, team organization and crisis management. Training culminates with a disaster simulation.

There is nothing like hands-on training. All classes are taught by trained emergency responders, including firefighters and emergency medical personnel. When a disaster occurs, first responders will be overwhelmed. This is when those with CERT training can temporarily fill in and meet immediate needs. When help does arrive, CERT responders can provide professionals with the information they will need to begin immediate aid to victims.

CERT team members may also be used in their communities to promote emergency preparedness and to help educate others. In some communities they have helped to install smoke detectors, teach the use of fire extinguishers, educate neighborhood watch groups, and much more. Immediately after a disaster they can assist with evacuation, coordinate collection and distribution of clothing and other donations, prepare food for first responders, answer phone calls for fire and police departments, and offer comfort at evacuation sites.

There are currently more than 1000 CERT programs established in the United States. You can find a local group by contacting your fire department. Any group you may belong to — neighborhood watch, parent club, church group — can arrange to become CERT-trained. CERT training would be a great way for a family, neighborhood, school, or ward to prepare for the possibility of an emergency. It will help you to be able to plan ahead and organize the response which may be necessary to care for the specific needs of your group. You will be better prepared to coordinate medical care, cleanup, and temporal and emotional support.

I recently spoke with Jill Stevens, Miss Utah 2007, about her platform, “Emergency Preparedness.” She expressed the belief that all high schools should require CERT training. Jill commented that she believes we are facing many threats — from natural disasters to terrorism — and we should prepare if we are to protect our families and our nation. If your high school has a requirement for community service hours before graduation, CERT training would be a great way to accomplish this.

I agree with Jill. We have eliminated home economics, wood shop, auto shop and so many classes from our schools that taught students life skills. Now we wonder why young couples are having such a difficult time caring for their families. If our schools are no longer going to prepare our children with these important skills, then we must.

Would your children know what to do if there were a disaster at their school or in your home while you were away? The students at Winter Springs High School in Florida would. To quote a government website:  The students in Winter Spring High School's Environmental Class have successfully completed C.E.R.T. training. These adventurous students and teachers were the first graduates of our special Pilot C.E.R.T. Program provided within the Environmental Vocational Program. Students received high school credit for learning how to help themselves and fellow students in their own environment. The teenagers are quick and eager to learn, enjoying the practical training. Even more, these trained students know their campus and community better than any administrator. Ask any student where to find something on campus; you have a very good chance of getting it if it is available. The students know who should be around an area or wing. They also know the ins and outs of the cafeteria, gymnasium, storage locations and equipment lockers.

After learning proper techniques, the students were amazed with their abilities and newfound skills. They were able to perform tasks they did not believe they could perform. The teenagers had an eye-opening experience as they crawled through a dark closet and science laboratory searching for their fallen peers. They experienced firsthand gratification as they rescued their injured classmates and brought them to safety. Many other students at the school were impressed with the young C.E.R.T. members' abilities and recently learned firefighting skills during the fire extinguisher practical, along with the "survival" first aid training.  To view the entire article go to https://www.citizencorps.gov/cert/sup_wintersprings.shtm)

There have been many times when CERT teams have been called upon to provide assistance during a disaster. CERT team volunteers from across the country were used after Hurricane Katrina to assist during the first days and weeks. One man recalled:

We were assigned to work in a center that was located in an abandoned Super K-Mart that served as both Katrina's administrative headquarters and also a warehouse for most of the relief supplies that were being shipped to the affected areas and shelters across four states. Basic necessities were being distributed in spite of tremendous logistical problems. Our assignment was to work in the headquarters canteen that served upwards of 250-350 volunteers, many of whom were housed in the building on cots. What started out as serving snacks and sodas turned into catering meals for 300 people as local businesses began donating food. In a K-Mart with no kitchen facilities and one small refrigerator, this became a real challenge from 7AM to 7PM. 1

Another said:

It was August 30, 2005 that I was notified the Chesapeake CERT teams were requested by the American Red Cross to assist in the humanitarian efforts resulting from Katrina. August 31, 2005 was the last day of my working career as President and General Manager of the Norfolk and Portsmouth Belt Line Railroad as I was slated to retire from service on September 1, 2005. The magnitude of Katrina and the effects upon fellow Americans left me with the compelling desire to assist the displaced families as best as I could. Three other members of the Chesapeake CERT team made the same choice and we reported for duty together. 2

Several members of the Charlottesville CERT program volunteered to go down to Florida to help with disaster recovery after Hurricane Charley.

An F2 tornado touched down in Sunset Park, Brooklyn, New York around 6:30 a.m., Wednesday, August 8, 2007. A thunderstorm dropped three inches of rain in an hour, and the tornado added 135 mile-per-hour winds. The combination of storms flooded subways, basements, and underpasses, and left more than 4,000 buildings without power. Homes were badly damaged and 50 families had to be evacuated. CERT teams provided help in many ways, including language translation and help relocating families.

Following a hazardous materials spill in Virginia, teams were called upon to canvas a two mile wide area with 112 homes, alerting families to avoid using their water. They posted notices with emergency numbers and information on homes where no one was at home.

You too can be part of the solution for your family and friends. If you have not already been trained, give it some serious consideration. It can be fun.

If CERT training is not for you, then consider taking a class to learn to cook for a crowd, or get your ham radio license or take that CPR class. You could volunteer to organize a school or workplace phone tree, or volunteer to help with a ward emergency plan. Whatever you choose to do, learn a new skill and do something.

Want to be better “prepared” to help your neighbors?
JOIN US FOR FREE TRAINING
Washoe County Sheriff’s Office
COMMUNITY EMERGENCY RESPONSE TRAINING
CERT trains local citizens in *basic disaster preparedness,
*fire safety, *emergency medical, *light search
and rescue, *disaster psychology, and *terrorism.
Skills and information that can be utilized in your daily lives and
activities as well as during an emergency or community wide
disaster. We encourage everyone to attend in order to be better
prepared.
SAVE THE DATE!
PLEASE SHARE THIS INFORMATION WITH FRIENDS AND FAMILY
Class dates are:
Thursdays & Fridays - September 19, 20, & 26, 27, from 6PM to 9 PM
Saturdays - September 21 & 28 from 9 AM to 5 PM
Classes are held at the
Regional Public Safety Training Center
5195 Spectrum Blvd., Reno
To sign up:
Contact Derek Russell at drussell@washoecounty.us to enroll
For more information visit our web site: www.wcsovolunteer.org
You do not have to commit to any volunteer service in order to
attend this training. The training is 24 hours long and taught in 2
weekends. Students must attend all sessions to obtain a certificate.

Building your Ark

(W. Don Ladd, October 1994 General Conference)
    “We all need to build a personal ark . . . And we shouldn’t wait until it starts raining, but prepare in advance. This has been the message of all the prophets in this dispensation . . . as well as the prophets of old.
    “Unfortunately we don’t always heed the clear warnings of our prophets. We coast complacently along until calamity strikes, and then we panic.
    “When it starts raining, it is too late to begin building the ark. However, we do need to listen to the Lord’s spokesmen. We need to calmly continue to move ahead and prepare for what will surely come. We need not panic or fear, for if we are prepared, spiritually and temporally, we and our families will survive any flood. Our arks will float on a sea of faith if our works have been steadily and surely preparing for the future.”



Hot Pocket Dough- makes six 6 inch pockets
1 C. Luke Warm Water
2 T. Olive Oil or Canola Oil
1 t. Sugar
1/2 t. Salt
3 C. Flour (I usually do Half all-purpose and half whole wheat or all whole wheat flour)
1 1/2 t. Yeast

Dough by Hand:
Dissolve Yeast in warm water. Add Oil, Sugar, and salt. Slowly mix in flour and knead. Cover and let rise for 45 minutes.

Dough in Bread Machine: (this is my favorite because you can throw all the ingredients in and set the dough cycle and get some other things done while it’s doing the work for you!)
Add ingredients in order your bread machine specifys (for example: for mine I need to add the liquid first, then dry ingredients, and then form a well and pour my yeast in). You don’t want your dough to raise for more than one hour. Most bread machine dough cycles will “beat” down the dough and you’ll want to take the dough out before it does that. Consult your users manual for timing and instructions on how to put the ingredients in.
1. Pre-heat oven to 375
2. When dough is ready, separate it in to 6 portions.
3. Using a rolling pin, roll out dough to 1/8 inch thick circles.
4. Let dough rest for 5 minutes.
5. Put 1/4-1/2 cup worth of filling. If you’re making all the same kind of hot pockets mix all your filling items together and use a scoop to fill the pockets.
6. Fold dough in half over the filling and clamp edges with fork.
7. You can brush the tops with an egg white wash (1 egg white beaten with 1-2 T. water) if you want them to look really professional! (I usually don’t because I think they look delicious with out the hassle. Besides I can’t ever figure out anything to use that one egg yolk in and I hate to waste it!)
8. Bake for 15-20 minutes at 375.




Caprese Eggs Benedict gluten free

Ingredients:
4 eggs
2 GF English muffins, split and toasted
4 tomato slices
4 slices fresh mozzarella
Pesto Hollandaise
Fresh basil leaves, garnish
Directions:

Poach eggs in boiling water, or cook in microwave until desired doneness.

To assemble, place 2 muffin halves (cut side up) on each plate. Top with mozzarella slice, poached egg, a tomato slice and the  hollandaise sauce.

 
Potato Pancakes  gluten free

Ingredients:
2 Tbsp GF flour mix
2 eggs
2 Tbsp sour cream
1 Tbsp butter or margarine
Salt and pepper to taste
4 potatoes, peeled & grated
3 slices bacon, cooked & crumbled
1/4 onion, sautéed

Suggested Toppings:
Cheddar cheese, grated
Sour cream
Directions:

Combine together first five ingredients in a blender.

Place shredded potatoes, bacon bits, and sauteed onion in a large bowl and mix together with the egg mixture.
In a medium-hot greased skillet, use about 1/4 cup to create each pancake. Cover with lid and cook until bottom is golden, then flip. Cook until potato is tender, about 5-8 minutes (add more oil as needed for frying).

If desired, sprinkle some cheddar cheese onto each pancake, and keep warm in the oven until ready to serve.
Top with a dollop of sour cream to serve.


Have a great week and try to stay cool out there!

Food Storage Ideas

(Gordon B. Hinckley, October 2001)
“As we have been continuously counseled for more than 60 years, let us have some food set aside that would sustain us for a time in case of need. But let us not panic nor go to extremes. Let us be prudent in every respect.”


Blender Wheat Pancakes

1 Cup Milk (3 T. dry powdered Milk + 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. dry powdered eggs + 1/4 C. Water)
2 tsp Baking Powder
1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put 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 and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan.Cook; flipping pancakes when bubbles pop and create holes.

Berry Syrup
2 C. Mixed Berries (Raspberries, Blueberries, & Marionberries or any mix that are red and blue
3 T. Sugar
Mix together and let stand for 10-15 minutes before serving.





I came across this really great chart regarding produce.  I thought I would share it with you all!

Fruit	Signs they’re fresh	Signs you shouldn’t buy
Apricots	Uniform golden color; firm to the touch	Pale yellow or greenish-yellow color; rock hard or very soft; shriveled
Cantaloupe	Delicate aroma; yellow-tinged skin; thick texture on the rind; no stem	Pronounced yellow rind; very sweet, pungent aroma; soft rind
Cherries	Average to large size; smooth, shiny surface; new-looking stems	Shriveled, dried stems; dull sheen
Grapes	Tender and plump; firmly attached to the stem; green grapes may have a slight amber blush	Brown, brittle stems; wrinkled surface; leaking juice
Honeydew	Delicate, pleasant aroma; creamy yellow rind; soft, velvety texture	Green, smooth, hard rind; very sweet, pungent aroma
Nectarines/Peaches	Plump; firm, with a slight cushion; white or yellow color with a red blush	Very cushiony; shriveled or prunelike
Oranges	Heavy; firm, smooth texture	Rough texture; lightweight; dull; dry or spongy
Watermelon	Cream-colored underside; symmetrical shape	Misshapen, with cushiony spots

Vegetable	Signs they’re fresh	Signs you shouldn’t buy
Asparagus	Straight, green stalks; closed tips	Open tips; curved or rough texture
Bell Peppers	Thick; bright; glossy skin; firm	Soft spots; shriveled
Broccoli	Firm; deep green color; closed florets	Yellow color; open florets; soft; slippery; water-soaked spots
Carrots	Bright orange; smooth; firm	Rough texture; green roots; wilted; soft spots
Green Beans	Long pods; straight; firm; crisp	Bent pods; blemishes; wilted or loose pods
Onions	Dry; papery; smooth skin; small necks	Green spots; leathery depressed spots
Potatoes (white)	Firm; oval shape; smooth	Odd shape; shriveled or green-tinged; bruised
Tomatoes	Plump; rich overall red color; slight cushion; smooth	Shriveled, with blemishes; water-soaked spots; depressed areas

From: Good Housekeeping

Grilled Zucchini "Pasta"  gluten free


Cutting zucchini into long ribbons makes a great alternative to pasta.
Ingredients:
2 zucchini
1/2 cup marinated artichokes, drained & chopped
2 cups shredded rotisserie chicken
1 cup grape tomatoes, halved
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1 garlic, minced
Salt & pepper to taste
10 basil leaves, roughly chopped
Goat cheese, crumbled (optional)
Directions:

Thinly slice zucchini using a vegetable peeler or a mandolin. Lightly toss in some olive oil then spread out on a baking sheet and bake at 350
°F until soft, about 10 minutes (or can use an indoor grill). Set aside.

Dressing: whisk together oil, vinegar, garlic, and seasonings. Set aside.

To serve: in a large bowl add grilled zucchini, artichokes, chicken and tomatoes. Drizzle dressing over and toss gently. Sprinkle over cheese and basil, and serve.


Zucchini Spaghetti with Lemon & Chives  gluten free


Delicious side dish bursting with flavor from the lemon and fresh chives.
Ingredients:
2 Tbsp lemon juice
1 tsp salt, divided
1 cup light cream
1/3 cup fresh chives, minced
3 zucchini, rinsed, dried, and trimmed at both ends
Directions:
In a small jar, combine lemon juice and 1/2 tsp salt. Cover and shake until salt is dissolved.  Then add cream and chives, and shake to blend.

Using the julienne blade of a mandoline, slice zucchini into long (cut zucchini in half if you prefer), thin strips. Transfer to a colander and toss with 1/2 tsp salt. Let stand 15 minutes at room temperature, then pat any excess moisture with paper towel.

Gently warm the dressing in a fry pan to a simmer so it thickens a bit, then toss with the (raw) zucchini in a serving bowl. The sauce will warm the zucchini.

 

Food Storage

"Church members are responsible for their own spiritual and temporal well-being.....To help care for themselves and their families, members should build a three-month supply of food that is part of their normal diet. Where local laws and circumstances permit, they should gradually build a longer-term supply of basic foods that will sustain life. They should also store drinking water in case the water supply becomes polluted or disrupted."
LDS Church Handbook 2, Section 6.1.1



Strawberry Nut (Wheat) Molded Salad
1 small pkg. strawberry Jello
1 C boiling water

Combine Jell-O and Water & refrigerate until syrupy, then add to the rest (word to the wise-you have to watch this like a hawk. It goes from syrupy to jelled very quickly. I would check it between 15-20 minutes after you put it in the fridge)

1 C cooked cracked wheat for mock nuts
1 C whipped cream or Cool Whip Whipped Topping
1/2 C sugar
2 C mashed fresh strawberries
Refrigerate until firm or over night. Serve on a bed of lettuce with a dollop of whipped cream/topping sprinkled with cooked cracked wheat as your mock nuts.

 

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.

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, then broil until cheese is melted. Let stand 10 minutes before serving.


Banana Chocolate Chip Muffins  gluten free


Perfect for a breakfast on the go!
Ingredients:
1/2 cup buckwheat flour
3/4 cup almond flour
1 cup GF flour mix*
6 Tbsp cocoa
2 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1/2 tsp salt
1/2 cup brown sugar, packed
2 eggs
1/3 cup canola
1/2 cup plain yogurt or buttermilk (or milk alternative + 2 tsp vinegar)
1 tsp vanilla extract
3 ripe bananas, mashed
3/4-1 cup semi-sweet chocolate chips
Directions:
Sift all dry ingredients together into a large bowl.

In another large bowl beat together the oil and sugar until creamy. Beat in the eggs and and vanilla beat until incorporated. Add mashed bananas. Beat. Alternate adding dry ingredients with buttermilk until all is incorporated. Fold in the chocolate chips.

Using a spoon or ice cream scoop, fill muffin cups 3/4 full into a greased muffin tin. Bake at 350°F for 30 minutes, or until an instant read thermometer reads 200°F. Remove from the heat, allow to cool 10 minutes, then remove from tins.

Note: For the gluten-free flour mix I used 2/3 cup brown rice flour and 1/3 cup mix of cornstarch and potato starch

Ezra Taft Benson, October 1973
“The revelation to store food may be as essential to our temporal salvation today as boarding the ark was to the people in the days of Noah.”

 

I came across the list below from Everyday food storage!   It's a 3 month list if you take it slow or consider buying 2 items on the list - store one and use the other.  This will help you to be ready with your food storage!  Just a helpful thought.....

 

 

Baking Ingredients

Baking chips (butterscotch, milk chocolate,

semisweet, white, etc.)

Baking chocolate squares (semisweet, unsweetened)

Baking powder

Baking soda

Cocoa

Coconut

Corn meal

Corn syrup

Cornstarch

Cream of tartar

Extracts (almond, maple, mint, vanilla)

Flour (all-purpose, bread, etc)

Food coloring

Gelatin (flavored, plain)

Honey

Marshmallows

Milk (evaporated, sweetened condensed)

Molasses

Nonstick cooking spray

Nuts (almonds, peanuts, pecans, walnuts)

Oil (olive, vegetable)

Pie filling

Salt and Pepper

Shortening

Spices (cinnamon, ginger, nutmeg, etc.)

Sugar (brown, confectioners’, granulated)

Tapioca, quick-cooking

Yeast

Baking Mixes

Biscuit

Brownie

Cake

Corn bread

Frosting, canned

Muffin

Pancake

Pudding, instant

Quick bread

Canned or Bottled Foods

Applesauce

Beans (black, great northern, kidney, pinto,

etc.)

Broth (beef, chicken)

Fruits (fruit cocktail, mandarin oranges,

peaches, pears, pineapple, etc.)

Green chilies

Jam and Jelly

Ketchup

Meats (beef, chicken, ham, etc.)

Mushrooms

Olives

Peanut butter

Prepared entrées (chile, ravioli, spaghetti,

soups, stews, etc.)

Salsa

Sauces (Alfredo, cheese, picante, spaghetti,

etc.)

Soups, condensed (chicken, mushroom,

celer y, etc.)

Tomatoes (diced, paste, sauce, stewed)

Tuna

Vegetables (Corn, green beans, peas)

Dried Fruits and Veggies

Apples

Apricots

Carrots

Celery

Cranberries

Dates

Onions

Garlic

Peppers (bell, hot, etc.)

Prunes

Raisins

Tomatoes

Seasonings

Bouillon granules (beef, chicken)

Browning and seasoning sauce

Hot pepper sauce

Onion soup mix

Seasoned salt

Soy sauce

Taco seasoning

Vinegar (balsamic, cider, red wine, white,

etc.)

Worcestershire sauce

Starches

Bread (pita, sandwich)

Bread crumbs, dry

Crackers (graham, soda, etc.)

Croutons

Noodle mixes

Pasta (noodles, macaroni, penne, spaghetti,

etc.)

Rice, instant

Rice mixes

Stuffing mix

Storage, Long-Term*

Dried beans (black, kidney, navy, pinto)

Nonfat dry milk powder

Oats (regular, Instant)

Potato (flakes, Pearls)

Rice (instant, long grain etc.)

Wheat (red or white)

Egg powder

*Long-term storage items: In addition to the LDS cannery, where you can your own items; some items can be bought

pre-canned from www.ldscatalog.com and shipped to you. The website also offers a great long-term storage Starter

Kit of six #10 Cans—2 red wheat, 2 white rice, 1 pinto beans, and 1 quick oats.
Grilled Shrimp & Lime Quesadillas  gluten free


Grilled shrimp with lime and smoky paprika gives a new flavor to quesadillas.
Ingredients:
1 1/2 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 lb large shrimp, shelled and deveined
1 lime, zested & juiced
2 tomatoes, diced
Handful fresh cilantro, chopped
1 avocado, diced
4 scallions, finely diced
2 cups Monteray Jack cheese, shredded
8 corn tortillas, warmed
Directions:
In a dish combine first 5 spices. Sprinkle over shrimp until coated (reserve spice mixture). Put shrimp on skewers and grill until cooked. Remove from skewer, chop, then place in a bowl with the lime zest and juice. Toss to coast, set aside.

Combine diced tomatoes in a bowl with reserved spice mixture. Toss to coat, set aside.

To build quesadillas, layer a tortilla with the shrimp, tomatoes, some cilantro, avocado and cheese. Top with another tortilla and spray lightly with cooking spray. Gently place quesadilla onto a greased skillet, flip once tortilla starts to brown (or can use an indoor panini/grill press).

Serve with sour cream and salsa if you desire.


Roasted Brussels Sprout Wedges with Aioli  gluten free


Roasting the brussels sprouts mellows its strong flavors, and paired with this garlic dipping sauce, makes the perfect tasting side dish.
Ingredients:
1 lb brussels sprouts, quartered
Olive oil
Salt & pepper
6 Tbsp mayonnaise
1 clove garlic, minced
Lemon zest, to taste
1-3 tsp lemon juice, to taste
1 Tbsp flat leaf parsley, finely chopped (or dried)
Directions:
Place brussels sprouts on a baking sheet and drizzle with oil. Sprinkle with salt and pepper, and some lemon zest. Then using your hands, toss everything together to coat evenly.

Bake at 400°F for 15 minutes or until golden brown on at least one side.

To prepare the aioli; mix together mayonnaise, garlic, lemon juice, and parsley. Season to taste with salt and pepper and more lemon juice if needed. Warm lightly in the microwave, then serve alongside the hot roasted brussels sprouts.

Saturday Food Storage Show Off: Hamburger Soup

Recipe type: Soup

Prep time:  20 mins

Cook time:  2 hours

Total time:  2 hours 20 mins

 Hamburger Soup

Ingredients

• 1-2lbs. Hamburger
• 2 TBS. Olive Oil
• ½ tsp. Salt
• ¼ tsp. ea. Pepper, Italian Seasoning
• 1 pkg. Onion Soup Mix
• 4 – 14oz. cans Chicken Broth or 6 C water
• 2 TBS. Soy Sauce
• 1 TBS. Worstershire
• 1 can Tomato Sauce
• 1 can Diced Tomatoes
• ½ C. Dried Onions
• ½ C Dried Carrots (1 C Fresh)
• 3 C. Dried Potato Slices (2 C Fresh)
• ¼ C Green Onions (optional)
• ½ C Celery (optional)
• Macaroni, Rice, or other noodle

Instructions

1. Brown hamburger meat in oil. Add all seasonings and onion soup mix.
2. Transfer to large pot/saucepan.
3. Stir in broth (can use 6 C water instead), tomato sauce, soy sauce and worstershire. Add in veggies and more spices, if needed.
4. Allow to simmer for 2-3 hours.
5. Boil pan of water. Cook macaroni or rice accordingly. Top with soup in a bowl.

 

Notes

Rehydrate veggies first! To do this: Boil pan of water, add veggies and allow to boil for 15-20 minutes. Strain and add to soup.

 

 

Getting organized!

(J. Reuben Clark, Jr., Conference Report, April 1937, p. 26)
“Let every head of every household see to it that he has on hand enough food and clothing, and, where possible, fuel also, for at least a year ahead. You of small means put your money in foodstuffs and wearing apparel, not in stocks and bonds.”

Parmesan Baked Tomato & Eggs  gluten free


Beautiful and tasty brunch idea. Easy to prepare ahead of time.
Ingredients:
4 large tomatoes
4 eggs
1/4 cup Parmesan, shredded
Salt and pepper, to taste

Flavor Suggestions:
Pesto
Finely diced caramelized onions
Fresh basil
Directions:
Core out some of the tomatoes-but don't remove too much, you want the egg to be almost level with the top of the tomato. You don't need to remove any seeds, as the egg will soak up all the extra tomato juices. Place tomatoes into a greased baking pan.

Sprinkle some cheese, and seasonings into each tomato shell (along with any other flavorings you'd like). Crack an egg into each tomato, then bake at 350°F for 30-40 minutes, or until egg is cooked to your likeness. Top with any additional cheese if you like. Serve hot.


Carmelized Squash Crostini  gluten free


Squash, pancetta and sage - 3 unlikely flavors that taste wonderful together.
Ingredients:
4 thin slices pancetta
3 Tbsp olive oil
8 fresh sage leaves
2 cups butternut squash, finely diced
Salt and pepper, to taste
1-2 cloves garlic, minced
1/4 tsp red pepper flakes
2 Tbsp vinegar
2 Tbsp honey

8 baguette slices, toasted
Directions:

Over med-high heat, cook pacetta until crispy, about 5 minutes. Set on paper towel to drain, cut in half.

Add oil to pan and, one at a time, fry sage leaves until crisp, 10-15 seconds only. Set on paper towel to drain.

Add squash to pan, season with salt and pepper, cook until edges start to brown (caramelize). Then stir in remaining ingredients.

Spoon mixture onto toasted baguette slices, top with piece of pancetta and a sage leaf.

Serve warm or a room temperature.

Taco Pizza 

Pizza Crust
Dehydrated Refried Beans (Hydrate them in 3/4 the amount of water called for, that is a little trick of mine.  It’s always easier to add a little more water in at the end then it is to add in more beans)
Cheddar Cheese
Taco Meat
Avocado
Tomatoes
Olives
Jalapenos
Green Onions
Canned Corn
…and any other favorite Taco toppings
The idea is to use the refried beans as the “sauce” then add any meat, cheese and any other toppings you like on your tacos and bake.  I like to serve sour cream and salsa as dipping sauces. So easy and SO DELICIOUS.  You’ve got to try it!

4th of July Brownies

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil (or bean puree, for a video of how to do this click HERE) and eggs (or powdered eggs)called for on brownie mix box
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
1 tube (0.68 oz) Betty Crocker® red decorating gel
1 tube (0.68 oz) Betty Crocker® blue decorating gel
1 tube (0.68 oz) Betty Crocker® white decorator icing
Betty Crocker® Decorating Decors stars
1. Heat oven to 350°F. Line 13×9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make and bake brownies as directed on box for 13×9-inch pan, using water, oil and eggs (or powdered eggs). Cool completely, about 1 hour.
2. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Continue as desired with options below.
Flag Brownies: Frost brownies. Using red decorating gel, pipe stripes onto frosted brownie. Add decors in upper left corner of brownie. 24 brownies
Firecracker Brownies: Using 1-inch round cookie cutter, cut out brownie rounds. Stack 2 brownie rounds together, spreading frosting between rounds and on top. Garnish with decors. 48 brownies
Star Brownies: Using 2 1/2-inch star-shaped cookie cutter, cut brownies. Place frosting in resealable food-storage bag; cut off one bottom corner of bag. Pipe frosting on star-shaped brownies. Sprinkle with decors. 13 brownies

JUNE LIST		Be Healthy		Grains/Vitamins		Exercise
		D&C 89:16		Food Prep List 2		Bread recipes
Week #23		25 lbs. or 4 #10 cans hard wheat, white or red LDS
Week #24		20 lbs. or 4 #10 cans rice LDS or other grain
Week #25		4 oz. instant yeast
		Vitamins (3 mo. supply)

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!!

“The revelation to store food may be as essential to our temporal salvation today as boarding the ark was to the people in the days of Noah.” Ezra Taft Benson – Prepare Ye – Ensign, Jan. 1974, 69

Crab Stuffed Mushrooms gluten free


These tasty mushroom appetizers are loaded with chunks of crab, and are quick and easy to make.
Ingredients:
12 - 16 medium mushrooms
1 can chunk crab meat
1/4 tsp salt
1/8 tsp pepper
1 Tbsp dill
1/2 cup grated Parmesan cheese with 1/8 tsp poultry seasoning
1/2 cup grated cheddar
1/2 cup cream cheese
1/2 cup GF Mayo
Directions:
Remove stems from mushrooms with a gentle twist and pull. Use a melon baller to get more of the mushroom out so there is more room for the filling. Arrange hollowed out mushrooms on baking sheet.

Mix all the ingredients together, except the crab. Once the mixture is smooth, gently fold in the crab. Stuff caps, with a little mound on top (don't be tempted to overstuff them, as it will melt down over the sides of the mushroom). Sprinkle with extra cheese.

Bake at 400°F for 10 minutes, then broil for about 5 minutes until cheese is browned.


Twice-Baked Potatoes gluten free


Add broccoli to give it a great change.
Ingredients:
1 baking potato for each person (or can use 'new' potatoes for bite-sized portions)
Butter
Milk
Salt and pepper
Cheddar cheese, grated
Parsley, Italian herbs, or your favorite herb
Directions:
Wash and pierce potatoes. Bake on baking sheet approximately one hour or until tender at 400°F.

Cut off top of potatoes, scoop out inside and put in bowl. Add butter, milk, salt, and pepper as you would for mashed potatoes. Mash together.

Put stuffing back into skins and top with grated cheddar cheese and herbs, and some melted butter.

Return to oven to warm and melt cheese.

Enchilada Casserole 

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

 This recipe is a quick fix to making enchiladas. It uses short term food storage plus you can make your own condensed soups from your food storage magic mix!

Ingredients

• 1 ½ C Sour Cream
• 2 Cans (10 ¾ oz) Cream of Chicken Soup (click HERE to learn how to do it from your food storage magic mix)
• 1 Can (7 oz) Diced green Chiles
• 1 Can (10 oz) Mild enchilada sauce
• 3 C cooked chicken or 3 cans chicken or turkey, drained (save the juices for broth!)
• 12 Corn tortillas, torn into bite size pieces (or Tortilla chips)
• 1 ½ C grated Cheese (Cheddar)

Instructions

1. Save ½ C. of grated cheese and mix all other ingredients in a bowl.
2. Pour mixture into 9×13 pan and top with remaining cheese.
3. Cover and bake at 350 for 45 minutes.

Notes

This casserole can be made ahead and put in the fridge. (Allow for extra baking time if you do this.)

Peanut Butter Moo’d:-makes two 8-ounce cups

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!