Food Storage Meals and Menu Planning - Lunch: Chicken and Black Bean Salad!

Today's Food Storage Meals and Menu Planning Item

is a LUNCH recipe for:

Here's the Recipe:

Ingredients

3 cups Prepared Whole Grain Medley Rice

or

3 cups Brown Rice

Remember the 1,2,3 Rice Rule:

1 cup rice + 2 cups water = 3 cups of rice

1/2 cup rinsed and drained canned black beans

1 pint can or can of cooked chicken

2 to 3 Tbsp. Cuban Salsa Verde

Instructions

Using 1 cup at at time . . .

Layer rice, beans, pork, and salsa, in this order,

in a microwave-safe plastic container.

Cover with lid; lift 1 corner to allow steam to escape.

Microwave at HIGH 1 to 2 minutes or until thoroughly heated.

Stir before serving.

Here's the PDF:

(It's on the way . . . )

Construction IS almost complete!!!!!

Thanks for hangin' in!

Enjoy!

Hope you're ready for the rest of the Thanksgiving Ideas.

I plan on posting all of them by Wednesday next week,

then onto Christmas!

Woot . . . Woot!

Food Storage Meals and Menu Planning - Breakfast: Bag Meal!

We have a 5th Saturday this month

so I thought we could add a BAG MEAL

to our Food Storage Meals and Menu Planning!

I've been adjusting new recipes to fit the

Bag Meal Plan and have come up

with some really amazing dishes.

(I'm working on the recipe book as we speak!)

Today's Bag Meal is a Breakfast Bag!

Pumpkin Muffins

Topped with Gingersnap-Cinnamon Chip Streusel

and Bottled Fruit!

Here's the Recipe:

The items listed below will be put into jars

and seal with the Food Saver.

Pack each layer as you go!

Gingersnap-Cinnamon Chip Streusel Mix

Layer Items in the Order Given Below into a Pint Jar:

1/3 cup Oatmeal

(Quick or Old Fashioned)

1/4 cup Sugar

1/3 cup Finely Chopped Pecans

(These are on sale right now... it's a great time to stock up!

1/3 cup Cinnamon Chips

3/4 cup Coarsely Chopped Gingersnaps

(You will add 3 Tbsp. Butter when you prepare this recipe.)

Pumpkin Muffin Mix

Layer Items in the Order Given Below into a Quart Jar:

2 1/2 cups All-Purpose Flour

1/4 cup Cornstarch

2 tsp. Baking Powder

1/2 tsp. Salt

1 1/4 tsp. Ground Cinnamon

3/4 tsp. Ground Ginger

1/4 tsp. Grated Nutmeg

Brown Sugar Mix:

This part will go into a Pint Jar.

3/4 cup Packed Brown Sugar

3 Tbsp. Dry Egg Powder

1 1/2 Tbsp. Dry Non-Instant Powdered Milk

To Make This Mix You Will Need To Add:

3 Tbsp. Oil

3/4 cup Pumpkin Puree

(Canned pumpkin is perfect and it's on sale right now!)

2 tsp. Vanilla Extract

1/2 cup + 6 Tbsp. Water

5 Tbsp. Butter

Instructions:

Preheat oven to 350 degrees.

Butter and flour 8 large muffin cups, or 12 regular-sized muffin cups.

Pour Streusel Mix contents into a bowl and stir to mix.

Mix in 3 Tbsp. butter until mixture starts to clump together.

Set aside.

In a medium sized mixing bowl, pour contents from

Muffin Mix jar and combine well with a wire whisk.

In a large mixing bowl, using a mixer on medium speed,

beat together 5 Tbsp. butter, oil, and brown sugar mix until creamy.

(About 1 1/2 minutes.)

Beat pumpkin, water, and vanilla until well combined.

Add contents dry ingredients from the medium sized bowl

and mix just until combined.

(About 1 1/2 minutes.)

Divide batter into muffin cups.

Evenly top with gingersnap mixture, and gently press

into the surface of the batter.

Bake for 20-25 minutes or until well risen, golden brown,

and a toothpick inserted into cake comes out

with moist crumbs attached.

Cool muffins 10 minutes before removing from pan and cooling.

Makes 8 big muffins or 12 regular muffins!

Bag Contents:

Gingersnap-Cinnamon Chip Streusel Mix

1 Can Butter

Muffin Mix

Brown Sugar Mix

1 bottle Water

Can of Pumpkin

1 can or bottle of Fruit

Pantry Items:

(I alway keep these items in my food storage!)

Vanilla

Oil

Here's the PDF:

(The PDF is coming...they are not loading right, but I'll have it figured out soon!)

The PDF includes a Recipe Tag, Instruction Tag and Contents Tag.

Print, Laminate, and Punch a Hole in the top of each tag.

Tie the tags to the handle of the bag and ...

YOU'RE READY FOR BREAKFAST!

NOTE:

I use Fresh Butter but always keep a can of butter in the bag.

Canned Butter is more expensive,

BUT it's a perfect food storage ingredient. 

I just keep rotating the same unopened can.

I have the peace of mind of knowing it's there if I need it

and the shelf-life is at least 40 years so it's definately worth

having on hand!

I made up 12 Mixes in just a few minutes.

Now I can have these AMAZING MUFFINS

once a month... FOR A YEAR!

This will make a

Perfect Halloween Breakfast!

Happy Birthday to my friend Jessica Anderson!

Hope you have a great day!

Food Storage Meals and Menu Planning - Dessert: Peanut Butter Oatmeal Squares!

Today's Dessert Menu Is:

Here's the Recipe:

Ingredients:

1/2 cup Shortening

2/3 cup Peanut Butter

1 1/3 cup Brown Sugar, Packed

2 Tbsp. Dried Whole Egg

1/4 cup Water

3 Tbsp. Reconstituted Dry Milk

1 1/4 tsp. Vanilla

1 3/4 cups Whole Wheat Flour

1/2 tsp. Baking Soda

2/3 cup Quick Cooking Oats

Instructions:

Combine shortening, peanut butter, brown sugar,

eggs, milk and vanilla.

(Shortening will be in small lumps.)

Stir together flour and baking soda.

Blend into shortening mixture.

Add oatmeal and blend.

Spread into lightly greased 9 x 13-inch pan.

Bake @ 375 degrees for 15-18 minutes.

Cool.

Cut into squares.

Additions:

Cinnamon Chips or Chocolate Chips can be added before baking.

(I've tried it all three ways and you can't go wrong with any of them!)

Here's the PDF:

Food Storage Meals and Menu Planning - Dessert: Peanut Butter Oatmeal Squares Recipe PDF

EnJOY!

Food Storage Meals and Menu Planning - Breakfast: Apple Pancakes!

Today's Breakfast Menu Is:

Apple Pancakes

with . . . Cider Syrup!

Here's the Recipe:

Ingredients:

1 cup hydrated Dried Apple Slices

(Hydrate in Apple Juice)

2 cups Pancake Mix

(They have some great pancake mix at the Dry Pack Cannery!)

1 Tbsp. Dried Whole Egg, Sifted

1/2 tsp. Cinnamon

1 1/2 Water

Instructions:

Whisk together dry ingredients.

Drain Apples, reserving juice; chop apples finely.

Add apples and water to dry ingredients;

Whisk until combined.

Let stand 5 minutes.

Cook in hot oiled griddle

(This pancake recipe takes a little bit longer to cook

but it is soooo worth the wait!)

Makes 10, 4-inch pancakes!

Here's the 1st Recipe:

Ingredients:

1/2 cup Sugar

1 Tbsp. Cornstarch

1/2 tsp. Cinnamon

1/8 tsp. Nutmeg

1 cup Apple Juice, including reserved juice above.

1 Tbsp. Bottled Lemon Juice

Instructions:

In a small saucepan, whisk together dry ingredients.

Add juice and bring to a boil, stirring constantly.

Remove from heat; stir in lemon juice.

Serve over Apple Pancakes

(This syrup is also great with Pumpkin Pancakes!)

Here's the 2nd Recipe:

Ingredients:

3/4 cup Sugar

1/4 cup Brown Sugar

2 Tbsp. Cornstarch

1/2 tsp Ground Cinnamon

1/4 tsp Ground Nutmeg

2 cups Fresh Apple Cider (or juice would work)

1 Tbsp. Fresh Lemon Juice

1/2 tsp. Vanilla

1/4 cup Butter

Instructions:
Mix sugars, cornstarch, cinnamon and nutmeg well.

Add apple cider and lemon juice.

Bring to a boil and continue boiling for 1 minute, stirring constantly.

Remove from heat and stir in butter.

Store leftovers in the refrigerator, use within a week or two.

Here's the PDF:

Food Storage Meals and Menu Planning - Breakfast:

Apple Pancakes and Cider Syrup Recipe PDF

This would be PERFECT for

Conference Morning!

More Halloween and Conference

Ideas are on the way!

Food Storage Meals and Menu Planning - Follow Up Recipe!

Here's the Follow-Up Recipe to the use with the

Roll Mix!

1 3/4 cups Steaming Hot Tap Water

(120-130 degrees)

1/2 cup Oil

2 Tbsp. Dried Whole Egg, Sifted

1 Tbsp. Instant Yeast

4 1/2 -6 cups Roll Mix

Instructions:

Pour hot tap water into large bowl.

Whisk in oil and egg.

Stir in 2 cups Roll Mix.

Stir in 1 more cup of Roll Mix and yeast.

Add remaining mix as needed to make a soft dough.

Knead dough 5 minutes by hand until smooth.

(3 minutes in bread mixer, adding mix until dough no longer sticks to the sides of the bowl.)

Place smooth side down in lightly oiled bowl;

Turn dough smooth side up.

(This oils the top of the dough.)

Cover with a damp towel;

Let rise in warm place about 40 minutes, until doubled in size.

Punch dough down.

Divide into 16-24 rolls.

Form rolls and place in two greased 9-inch round pans

or one 9x13-inch pan.

Cover; let rise in a warm place until about doubled.

Preheat oven to 350 degrees.

Bake 20-25 minutes until browned.

Makes 16-24 rolls.

Here's the PDF:

Food Storage Meals and Menu Planning - Breads: Roll Recipe PDF

If you have never tried using a

bread or roll mix,

I'm thinkin' it might be time.

They are AWESOME!!!

Food Storage Meals and Menu Planning - Dessert:

Today's Dessert Menu:

Fast Drop Doughnuts!

Here's the Recipe:

2 cups Roll Mix

(Recipe Included Below)

1/4 cup Sugar

2 Tbsp. Dried Whole Egg, Sifted

1 1/2 tsp. Baking Powder

1 tsp. Cinnamon

1/4 tsp. Nutmeg

1 cup + 2 Tbsp. Reconstituted Dry Milk

1 3/4 tsp. Vanilla

Oil

Instructions:

Whisk together dry ingredients;

Stir in milk and vanilla just until combined.

Drop by heaping teaspoonfuls into hot oil.

(325 degrees)

Cook for 2-3 minutes;

Turn once until lightly browned on both sides.

Drain on paper towel and roll in cinnamon sugar.

Variation:

Instead of cinnamon sugar,

you can glaze the doughnuts instead.

Makes about 25-30 Doughnuts.

Here's the Recipe for the Roll Mix:

9 cups Whole Wheat Flour

9 cups White Flour

1 cup Sugar

1 cup Instant Dry Milk

2 Tbsp. Salt

Instructions:

Mix all ingredients together will in a large bowl.

Store in a cool dry place in an airtight container.

Label and date; use within 10-12 weeks.

Makes about 20 cups of mix.

For regular non-instant dry milk . . .

(this is what you get at the dry pack cannery)

Add an additional 2 Tbsp. to mix above.

Variation:

This mix can be made with all whole wheat flour.

Here's the PDF:

Food Storage Meals and Menu Planner - Dessert: Fast Drop Doughnuts and Roll Mix Recipe PDF

Mmmmm-arvelous!

P.S.

I'll post the recipe instructions for the rolls later today,

along with ANOTHER FUN Halloween Idea!

I Can't Wait!

Food Storage Meals and Menu Planning - Lunch: South West Chicken Salad!

Today's Lunch Menu Is:

South West Chicken Salad!

Here's the Recipe:

Ingredients:

3 cups Cooked and Drained Elbow Macaroni

(But any pasta will do!)

3 1/2 cups Soaked and Cooked Dry Black Beans

Or

2 (15-ounce) cans Black Beans, Drained and Rinsed

1 (15-ounce) can Corn, Drained

1 (10-12-ounce) canned Chicken Chunks, Drained

3 Tbsp. Hydrated Dried Green Pepper

1 tsp. Dried Onion

Dressing:

1/3 cup Bottled Lime Juice

2 Tbsp. Oil

1 Tbsp. Honey

1 tsp. Cumin

1/2 tsp. Hot Pepper Sauce

Combine salad ingredients and drained green pepper.

Blend together dressing ingredients;

Pour over salad.

Toss to coat.

Chill 1 hour to blend flavors.

Serves 5-6.

Remember:

If you have other fresh ingredients available, they can

be added to the recipe. 

This recipe is based on shelf-stable items.

Shredded Cheese, Tomatoes, and Green Onions

are great additions!

Here's the PDF:

South West Chicken and Pasta Salad Recipe PDF

Challenge:

Try using the dry black beans.

With a little pre-planning, you can save money

and the results are definately worth it!

Food Storage Meals and Menu Planning - Breakfast: Crepes!

Today's Breakfast Menu Is:

Crepes!

Here's the Recipe:

Ingredients:

1 cup Whole Wheat Flour

2 Tbsp. Whole Egg, Sifted

1/4 tsp. Salt

1/2 cup Dry Milk

1 3/4 cups Water

Instructions:

Beat all ingredients together until lumps disappear.

Fry in hot greased skillet, lightly browning on both sides.

Fill with your choice of:

Fruit

Chocolate

Scrambled Eggs

Breakfast Meats

Pudding

Syrup

Caramel Sauce

(Recipe Below)

or just . . . sprinkle with powdered sugar and enjoy!

Serve Warm.

Makes about 12.

To Make the Caramel Sauce:

1/2 cup Water

1 cup Sugar

1 cup Cream

(This is a great time to use your Gossner's Cream!)

In a saucepan, pour in the water and sugar.

Heat on high and bring to a boil. 

When mixture has reduced, thickened and turned a golden color,

remove from heat and stir in your cream.

Here's the PDF:

Breakfast Crepes Recipe PDF

This is a very innexpensive breakfast option and

a perfect way to use your food storage!

Give it a try . . . It's Excellent!

Food Storage Meals and Menu Planning - Dinner: Chicken and Dumplings!

Today's

Food Storage Meals

and

Menu Planner Dinner Is:

Chicken and Dumplings!

Here's the Recipe

(It's one from Paula Dean that has been modified for food storage!)

Ingredients:

Chicken: 1 (2 1/2-pound) chicken, cut into 8 pieces
(or 1 quart Bottled Chicken with liquid)
3 ribs celery, chopped

(or 3 Tbsp. of Freeze Dried or Dehydrated Celery)

1 large onion, chopped

(or 1/4 cup Dehydrated Onion)

2 bay leaves

2 chicken bouillon cubes

1 teaspoon House Seasoning

(The recipe is also included, below.)

1 (10 3/4-ounce) can condensed cream of celery
or cream of chicken soup

Dumplings:

2 cups all-purpose flour

1 teaspoon salt

Ice water

Directions:

To start the chicken:

Place the chicken, celery, onion, bay leaves, bouillon,
and House Seasoning in a large pot.

Add 4 quarts of water and in water and bring to a
simmer over medium heat.

(Increase water by 1 cup if using dehydrated celery and onions.)
The water from the chicken will also help to
rehydrate the celery and onions.

Simmer the chicken until it is tender and the thigh
juices run clear, about 40 minutes.

Remove the chicken from the pot and,
when it is cool enough to handle,

remove the skin and separate the meat from the bones.

Return the chicken meat to the pot.
(Bottled chicken can be added directly to the pot . . . It's a great time saver!)

 Keep warm over low heat.

To prepare the dumplings:

Mix the flour with the salt and mound together in a mixing bowl.

Beginning at the center of the mound, drizzle a small
amount of ice water over the flour.

Using your fingers, and moving from the center
to the sides of the bowl,

gradually incorporate about 3/4 cup of ice water.

Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface.

Roll out the dough (it will be firm), working from
center to 1/8-inch thick.

Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken
and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces.

Pull a piece in half and drop the halves into the
simmering soup.

Repeat.

Do not stir the chicken once the dumplings have been added.

Gently move the pot in a circular motion so the
dumplings become submerged and cook evenly.

Cook until the dumplings float and are no longer doughy,
3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings
into warm bowls.

Just a Note:

If the chicken stew is too thin it can be thickened before
the dumplings are added.

Simply mix together 2 tablespoons cornstar
ch and 1/4 cup of water

then whisk this mixture into the stew.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight
container for up to 6 months.

Makes 1 1/2 cups
Here's the PDF:
Dinner: Chicken and Dumplings Food Storage Recipe PDF
That's Good Home Cookin' Y'all!
(I just love that Paula Dean!)

Food Storage Meals and Menu Planning - Lunch: White Bean and Bow Tie Salad!

Before we get started on today's menu

I'm thinkin' we need to announce the WINNER

for the Twenty-A-Day Challenge.

Yesterday's Winner Was:

Jenna!!!

Wahooo for YOU!

(Send me your address and I'll send your PRIZE!)

Today's Lunch Menu Is:

White Bean and Bow Tie Salad!

Here's the Recipe:

12 oz. Cooked and Drained Bow Tie Pasta

1 3/4 cup Soaked and Cooked Dry White Beans

OR

1 (15 oz.) can White Beans Drained

1 (2 oz.) can Sliced Black Olives, Drained

Black Olives can be replaced with fresh cucumbers,

tomatoes, or even fresh spinach.

2/3 cup Bottled Italian Salad Dressing

1 tsp. Dried Basil

1/4 tsp. Garlic Powder

2 Tbsp. Parmesan Cheese

Instructions:

Stir together pasta, beans and olives in a bowl.

Combine rest of ingredients except Parmesan cheese.

Pour over salad.

Serve sprinkled with Parmesan cheese.

Serves 4.

Here's the Recipe PDF:

Food Storage Meals and Menu Planning Lunch: White Bean and Bow Tie Salad PDF

Fast . . . Easy . . . and Even BETTER than it looks!

Keep up the GOOD WORK on the

Twenty-A-Day Challenge!

Food Storage Meals and Menu Planning - Breakfast: Banana Pancakes!

Today's Breakfast Menu Is:

Banana Oatmeal Walnut

Pancakes!

Here's the Recipe:

1 1/3 cups Water

1 1/3 cups All-Purpose Flour

½ cup Milk

(or 1/2 cup Water + 1 1/2 Tbsp. Powdered Milk)

½ cup Oats

3 Eggs

(or 4 1/2 Tbsp Powdered Eggs + 9 Tbsp Water)

½ tsp Vanilla

1 tsp Butter

1tsp Brown Sugar

1tsp Ground Cinnamon

1 tsp Baking Powder

¼ tsp Salt

¼ cup Chopped Walnuts or Pecans (optional)

¼ tsp Nutmeg (optional)

1 Ripe Banana, Sliced Thin

(Try some rehydrated freeze dried or dehydrated bananas.)

Add more diced fruit if desired

(such as pears, apples or strawberries)

Maple Syrup

Instructions:

Stir 1 1/3 cups water, milk, oats, and butter

 in heavy medium saucepan over medium-high heat

until mixture comes to boil.

Cook until mixture is very thick, stirring constantly, about 5 minutes.

Transfer to large bowl and cool 15 minutes.

Stir in eggs first, then flour, sugar, eggs, cinnamon,

baking powder, salt, nutmeg, and rest of ingredients.

Mix in fruit, if desired.

Heat griddle or large nonstick skillet over medium-high heat.

Brush very lightly with butter.

Drop batter onto griddle or skillets.

Cook pancakes until brown and cooked through.

Add maple syrup.

Here's the PDF:

Breakfast: Banana Oatmeal Walnut Pancake Recipe PDF

This is also a great mix recipe when you use the dried and

dehydrated or freeze dried ingredients.

Soooo Good!

Food Storage Meals and Menu Planning - Snack: Chocolate Haystacks!

Today's Snack is a PERFECT

Food Storage Treat!

EVERYTHING

in this recipe can be stored on a shelf.

It's easy and fun and the kids will love to

come home to this after school snack!

Here's the Recipe:

1 cup Semisweet Chocolate Morsels

(I've used Milk Chocolate and it's just as good.)

1 cup Butterscotch Morsels

(You can replace the Butterscotch with Peanut Butter Morsels.)

2 cups Mini Marshmallows

1 can (5-ounces) La Choy Chow Mein Noodles

(About 2 1/2 cups)

1/2 cup Dry Roasted Peanuts

Instructions:

Place the chocolate and butterscotch chips in a

large microwave-safe container. 

Heat in microwave on high for 1 minute at a time

stirring in between for 2-3 minutes or until melted.

Add chow mein noodles, marshmallows, and peanuts

to melted chocolate immediately.

Stir until well coated.

Drop mixture by teaspoonfuls onto waxed paper.

Refrigerate 1 hour or until firm.

If refrigerator space is not available, allow haystacks to stand

on the counter until firm.

It will take a little longer . . . but the results are the same.

Here's the PDF:

Snack: Chocolate Haystacks Recipe PDF

It's a great sweet and salty snack!

Food Storage Meals and Menu Planning - Dessert: Applesauce Oatmeal Cookies!

Today's Dessert Menu:

Applesauce Oatmeal Cookies!

 Here's the Recipe:

1 1/2 cups All-Purpose Flour

1 tsp. Baking Soda

1/2 tsp. Salt

1 tsp. Ground Cinnamon

1/4 tsp. Ground Allspice

3/4 cup (1 1/2 sticks) Unsalted Butter, Softened

1 cup Brown Sugar, Packed

1/2 cup Sugar

3/4 cup Applesauce

1 large Egg

1 large Egg White

1 tsp. Vanilla

3 cups Old-Fashioned Rolled Oats

1 cup Currants, Raisins, or Craisins

1 cup Chopped Walnuts (Optional) 

Instructions:

Preheat the oven to 350F degrees.

Line your cookie sheets with parchment paper and set aside.

In a medium-size mixing bowl, whisk together the flour,

baking soda, salt, and spices and set aside.

In a large mixing bowl, beat the butter with an

electric mixer on medium speed until it is creamy.

Add the sugars and beat until light and fluffy.

Scrape down the sides of the bowl with a rubber spatula

to make sure everything is well blended.

Add the applesauce, eggs, and vanilla extract

and continue to beat until the batter is smooth,

scraping down the sides of the bowl again as necessary.

Stir in the flour mixture with a wooden spoon or

rubber spatula just until it is incorporated.

Stir in the oats, dried fruit, and nuts.

Drop the dough by heaping tablespoonfuls

or with a cookie scoop onto your parchment lined

baking sheets about  3 inches apart.

Bake until the cookies are golden around the edges

but still soft on top, about 15 to 17 minutes.

Remove from the oven and let the cookies cool

on the baking sheet for about 5 minutes before transferring

them with a spatula to a wire rack to cool completely

Here's the PDF:

Food Storage Meals and Menu Planning - Dessert: Applesauce Oatmeal Cookies Recipe PDF

Hope you're having a GREAT

Pioneer Day!

Food Storage Meals and Menu Planning - Lunch: Mexican Bean and Rice Salad!

Today's Lunch Menu Is:

Mexican Bean and Rice Salad!

Here's the Recipe:

Ingredients

2 cups Cold Cooked Long Grain Rice

1 can (16 ounces) Kidney Beans, Rinsed and Drained

1 can (8-3/4 ounces) Whole Kernel Corn, Drained

1/2 cup Sliced Green Onions with Tops

Or

1/4 cup Freeze Dried Chives

1/2 cup Picante Sauce

1/4 cup Prepared Italian Salad Dressing

1 teaspoon Ground Cumin

Directions

Combine all of the ingredients in a large salad bowl.

Cover and refrigerate for 2-3 hours.

Yield: 8-10 servings.

Here's the Recipe PDF:

Food Storage Meals and Menu Planning Lunch Recipe: Mexican Beans and Rice Salad PDF

We will be using this recipe in the Bag Meals

so give it a try to see if you like it!

The Bag Meals will start on Monday . . . I can't wait!

Food Storage Meals and Menu Planning - Breakfast: Pumpkin Muffins!

Today's Breakfast Menu: Pumpkin Chocolate Chip Muffins

This was supposed to be posted last Saturday . . .

Just catching up!

Here's the Recipe:

Ingredients:

1 box Spice or Carrot Cake Mix

1 (15 oz) can Libby’s 100% Pure Pumpkin

3 large Egg Whites

1/3 cup Water

2/3 cup Milk Chocolate Chips or Cinnamon Chips

Directions:

Preheat oven to 350 degrees.

Grease or line 24 muffin cups.

Combine cake mix, pumpkin , egg and water until moistened.

 Beat for 2 minutes.

Stir in chocolate chips and spoon into muffin cups (2/3 full).

The batter will be thick, Use a large cookie scoop to fill muffin tins or cups.

Bake for 18 to 22 minutes.

Cool in pan for 10 minutes then remove to cool completely.

Here's the PDF:

Breakfast: Pumpkin Chocolate Chip Muffin Recipe PDF

These are really moist and super good!

Enjoy!

Food Storage Meals and Menu Planning - Breakfast: Raspberry Nugget Pancakes!

Today's Breakfast Menu Is:

Raspberry Nugget Pancakes!

This is the EASIEST recipe

I think I've ever posted and it's

COMPLETELY

Shelf Stable!

I use the Pancake Mix from the Dry Pack Cannery

and I add the Raspberry Nuggets

(which I purchased from Blue Chip Group)

and that's it!

I love the pancake mix from the cannery!

You can make Pancakes and Waffles using the same mix,

and the nuggets come in 4 different flavors.

Raspberry, Blueberry, Apple Cinnamon, and Cranberry!

Here's the link for the Nuggets:

Blue Chip Group Nuggets Link

I found another source for the raspberry nuggets.

Make sure you scroll all the way to the bottom of the page

with the Baking Items!

Raspberry Nuggets Link

(They didn't say anything about closing out their nuggets . . . Happy Day!)

AMAZING!

Food Storage Meals & Menu Planning - Dessert: Lemon Squares!

Today's Dessert Menu Item Is:

Lemon Squares!

Here's the Recipe:

Lemon Squares Recipe

Crust:

1 1/2 cups Flour

3/4 cup Powdered Sugar

3/4 cup Butter

Lemon Filling:

6 Large Eggs

3 cups Sugar

1 1/3 cup Lemon Juice

Grated Zest of 1 Lemon

1/2 cup Flour

Preheat oven to 325 degrees.

Sift the flour and powdered sugar for the crust

and then Add the butter.

Mix it by hand - it should be a crumbly texture.

Press it into the bottom of a 13x9-inch pan.

Bake the crust for about 20-30 minutes.

Filling:

Whisk together eggs and sugar.

Add the zest and lemon juice.

(I also squeezed the lemon into it after I used the zest.)

Sift the flour over the mixture and stir it until it's mixed in.

Pour over the baked crust and put it back into the oven for

another 35 minutes.

Let it cool completely before cutting.

Store squares in the refrigerator.

To make the Recipe EVEN MORE Food Storage Friendly:

Replace the homemade filling with canned lemon pie filling.

You can also dehydrate your own lemon peels to use in place

of fresh lemon zest.

It's very concentrated so you don't have to use very much.

Here's the Recipe PDF:

Food Storage Meals and Menu Planning Dessert Recipe: Lemon Squares PDF

Enjoy!