Sweet & Sour Meatballs: Rice Food Storage Recipes
This is one of my favorite meals from growin up. As a kid it was delicious because it’s sweet and has the pineapple in it and….well…it’s still completely delicious as an adult. It’s really easy to make and if you don’t have frozen meatballs you can make some, bake them, and then freeze them and always have them on hand. Plus, it sits on rice. I think rice is on of the easiest food storage items.
Combine and Cook in a skillet until the sauce is Clear and thick:
1 can 20 oz. Pianeapple Chunks & Juice
1/3 C. Vinegar
6 T. Sugar
1 T. Soy Sauce
3-4 T. Corn Starch mixed into 1/3 C. Water (I just mix the cornstarch into my liquid measurer)
2 Green peppers cut into strips, add to above and simmer 5 min.
Meatballs
2 for 1-Breadsticks OR Pizza in under 30 minutes from ONE easy recipe: Whole Wheat Food Storage Recipes
Sorry for the non post on Friday, things got a little hectic around here. But to make it up to you I’m giving you a 2 for 1 post! This is my ABSOLUTE favorite recipe and ever since I fot it from my sister-in-law we haven’t bought pizza (contrary to what my husband says on the video 
. The other great thing about making this as pizza is that you can make the crust in the morning and then top it with your toppings in the evening and have dinner ready in under 10 minutes! I love meals you can make most of earlier in the day when life isn’t so busy. It is so easy, makes NO mess (okay well, just a little mess), and is DELICIOUS. Everytime I make these breadsticks for company it is a HUGE hit and they always ask for the recipe, so who better to share it with than all of you!!
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 to 2 Cubes 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.
For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET
Oatmeal on the Go Bars & Sandwich Maker Eggs: Oat Food Storage Recipes
Okay, I have a problem, in that I really, really like to eat (if you could’nt tell by my blog entirely dedicated to food) and I like to sleep. What this means, for me, is that my want to sleep-in is always at battle with the part of me that HATES eating cold cereal in the morning (because I hate being hungry an hour after I finish!). Well thanks to Heidi and a change of a Make-a-Mix muffin I know have a hearty breakfast in just minutes thanks to my handy-dandy sandwich maker!
Heidi’s Instructions for a “Perfect Egg” in a Sandwich Maker:
1. preheat the sandwich maker
2. spray the bottom of sandwich maker (the eggs don’t actually touch the top so if you spray the tops now it burns off before you flip the machine and the egg ends up sticking to the top).
3. crack eggs and salt/pepper
4. close lid and cook for 2 minutes
5. open and spray top
6. close lid and quickly flip entire sandwich maker over (I had no problems setting this on my counter as the outside of my sandwich maker stays relatively cool, but maybe other machines will need to be put on a heat-proof surface?) –I didn’t do this, I just left my sandwich maker on the counter and it worked great
7. cook for 1 minute and 45 seconds for what I call a “perfect egg” (runny yolk, but absolutely no runny whites) or cook about 45-60 seconds more for a firm yolk.
For my kids I cracked their eggs into the wells and broke and stirred the yolk a little with a plastic knife. They LOVED them and wanted more and maybe my kids are just extra messy, but I usually end up with bits of scrambled eggs on my table/floor and this was no mess and no waste!–Thanks Heidi, the idea is AWESOME!
Oatmeal on the Go Bars
These are just that a way to take oatmeal on the go. If you don’t have a sandwich maker, you can definitely make these as muffins (350 degree oven for 15-20 minutes) and freeze them.
1-3/4 C. Quick Mix (Directions given below)
3/4 C. Quick Oats
1/4 C. Sugar
1/4 C. Brown Sugar
2 T. Dehydrated Egg (or one egg) + 1/4 C. Water
3 T. Powdered Milk + 1 C. Water
1 C. Raisins (or dried other dried fruit, I let mine rehydrate in the water I need for the powdered milk)
2 t. Cinnamon
Mix ingredients together until moist. Fill sandiwch maker or muffin pans 2/3 full and bake for 2 minutes in a sandwich maker or 15-20 minutes in a 350 degree oven for regular muffins.
Quick Mix
A couple of different people have sent me their recipes for Quick Mix (Bisquick…isn’t that fabulous that you can make your own?!) which I haven’t had a chance to try yet…hmm…maybe we need to do a quick mix cook off…anyway, this is what I use and KNOW works for this recipe. If you have a quick mix recipe you use, feel free to try it with this recipe.
4-1/4 C. All-Purpose Four
4-1/4 C. Whole Wheat Flour (I use white wheat)
1/3 C. Baking Powder
1 T. Salt
2 t. Cream of Tartar
1 t. Baking Soda
3/4 C. Dry Powdered Milk
2-1/4 C. Shortening
In a large bowl, sift together all dry ingreients, Blend well. Cut in shortening until evenly distributed (use the beater on your power mixer or a shortening knife). Put in a large airtight container. Label. Store in a cool, dry place. use within 10-12 weeks. Makes about 13 C. Quick Mix. If you want to see pictures of how to make these dry mixes click HERE (this will take you to picture instructions I did for Magic Mix)
For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET
Low-Fat Whole Wheat Banana Bread: Whole Wheat Food Storage Recipes
The good news first, I was the runner-up in the Utah’s Own Down Home Cookoff! It was so much fun to be at the fair and to participate in the contest. The winner had such a delicious looking recipe. Don’t worry, I’m going to take it and make it out of food storage for you guys because I think everyone should try this Skookie (large ooey-gooey cookie right out of the oven topped with ice cream and chocolate sauce)! If you want to see clips of the finals of the contest, you can click HERE.
Low-Fat Whole Wheat Banana Bread
¼ C applesauce
2 eggs (2 T. Dehydrated Eggs +1/4 C. Water)
2 T skim milk or water
¾ C packed light brown sugar
1 C mashed banana (2-3 medium bananas)
1 ¾ C Whole Wheat Flour
2 t baking powder
½ t baking soda
¼ t salt (optional)
¼ C coarsely chopped walnuts or pecans
(optional)
powder, baking soda, and salt; mix into batter. Mix in nuts. Pour batter into greased loaf pan, . Bake at 350º F until bread is golden and toothpick inserted in center comes out clean (55
to 60 minutes). Cool in pan on wire rack 10 minutes; remove from pan and cool to room temperature.
**Helpful Hint** If you don’t have two bread pans but want to double the recipe, you can always put it in a bundt pan (as pictured above). This works great for brunches or anytime you want to “dress up” the bread. Be sure to lengthen the baking time by about 5 or 10 minutes when using the bundt pan.
