Okay, whether you’re routing for the Packers or the Giants-this weekend is a great excuse to use some food storage!  If you know me, I love chili dogs-it’s one of those guilty pleasures I have. The only problem with chili dogs is that they are SO messy!  (And anyone who knows me, also knows I have a problem with messy foods…in that I tend to make them messier!)  So I thought, how perfect to encase the chili like a pig in a blanket type idea….and it worked out wonderfully!  I think this is a PERFECT dish for any football parties you may be having this weekend…or any basketball games you may be watching  plus it uses food storage!

It would be easily served with Tator Tots or potato chips and then a vegetable tray where they can pick their own veggies.  (Notice I filled half my plate with them to try and make up for my chili dog creation!

Chili Dogs in a Blanket
1 can Chili (or homemade chili)
2 T. dehydrated onion
1/2 C. Shredded Cheese (optional)
2 oz. Cream Cheese (optional)
4-6 Hot Dogs (cut into thirds-lenth wise)
EZ Bread Dough (Click HERE for the recipe)

Mix bread dough according to directions and let rise until doubled.  In the mean time, combine chili, dehydrated onion, and cream cheese and heat until the cream cheese is melted.  Roll dough out to 1/4 inch thick and using something circular (about 5 inches in diameter), cut out circles from dough.  Keep rolling dough out and cutting until dough is gone (like you would for biscuits).  Put a thin layer of chili mixture on dough circles, followed by cheese, and a hot dog piece.  Fold side pieces together and pinch all edges together.  Bake at 400 degrees for 15-20 minutes or until golden brown.

© 2012, Crystal. All rights reserved.

Okay, if you’ve been following my blog for more than a year (or two or three…) you know that every year around Halloween I open it up for debate on what I should eat Halloween night because my husband and I have never been able to agree on what we should eat. He grew up eating chili, I grew up eating spaghetti and over the years we’ve done a myriad of “compromises” We’ve done chili bake, chili spaghetti, plain spaghetti, etc. And last year, I think we finally settled on our tradition! I didn’t make it in time to post it last year (obviously, since I made in on Halloween) but I’ve been saving it to share with you. It’s actually quite simple and rotates around our preschooler who L-O-V-E-S olives and even more loves olive pizza. Leave it to the kids to help get things done!

FOOD STORAGE HALLOWEEN BUG PIZZA

Do you see them? All of those tarantulas crawling around on the pizza?  I also added green peppers (you know, grasshoppers), mushrooms (worms), and onions (okay, I couldn’t think of one for the onions-I just like onions on my pizza).  I, of course, used my famous 30 minute pizza dough recipe for the pizza dough and a can of tomato paste with some seasonings.  To turn your olives into spiders simply cut a whole, pitted olive lengthwise (hole to hole) use one half for the body and then cut the other half (and actually one more to get all 8 legs) into legs.  Place on your pizza and then bake!

BUG JUICE

We also drank Bug Juice.  A tradition from my family.  See, we wouldn’t drink rootbeer with our pizza we drank Bug Juice, titled by my dad.  It’s very simple to make.  You just need 2 liters of your favorite lemon lime soda and a bottle of Cran Raspberry drink.  Make sure you add the soda TO the cranraspberry (it mixes better that way).

HAPPY (FOOD STORAGE) HALLOWEEN!

© 2011, Crystal. All rights reserved.

Well, I’ve been waiting a LONG time for the right time to share these food storage videos (so long I may just look pregnant, though I’m not right now that I was able to do with Augason Farms. It was great fun helping to develop these food storage recipes and also show some great ways to use your food storage BEEF tvp. (I should also mention, that this is NOT my kitchen-I WISH! It’s the kitchen they use at Augason Farms for their classes)

TANGY BBQ PINEAPPLE SANDWICHES

CLICK HERE FOR THE RECIPE

MOUNTAIN MAN STEW

CLICK HERE FOR THE RECIPE

SLOPPY JOE PIZZA

WARNING: This video is over 15 minutes long…so make sure you’ve got time to finish it! It also goes over Augason Farms WONDERFUL bread mix as well as some more foods storage tvp.

CLICK HERE FOR THE RECIPE

© 2011, Crystal. All rights reserved.

Today’s Saturday Show Off comes from Jenny P. Her and I share a couple things in common 1) we grew up in California 2) we love food storage and 3) are refried bean snobs! Put that all together and you get an easy, low-fat way to make your own delicious refried beans! Jenny also has a fun food storage blog you can check out at www.littlebeanfoodstorage.blogspot.com you can check out for more recipes. (So many great resources for food storage!)

Jenny says “Also I made some NEARLY FAT-FREE re-fried beans with my pressure cooker that are a bit spicy but so darn tasty I only eat them instead of restaurant refried beans…and that is saying a lot considering I am pregnant and having been eat re-fried beans from Joe Bandido’s here in Springville for nearly 2 months until I starting making these beans.  I posted them on my blog and you should really give them a try if I do say so myself…darn good!  Thanks for all you do!”

Saturday Show Offs: Creamy Low-Fat Refried Beans

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Recipe type: Side Dish

Prep time: 15 mins

Cook time: 4 mins

Total time: 19 mins

Serves: 12

A wonderful alternative for tasty refried beans!

Ingredients

• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2-1 fresh jalapeno pepper, seeded & chopped (I used 1 and my kids loved it)
• 2 tablespoons minced garlic*
• 3-5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 10 cups water
• 1 Tblsp. sugar
• 1 Tblsp. chili powder

Instructions

1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, sugar and chili powder and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed (I had started with 9 cups but then added about another 1-2 cups after 4 hours so next time I will just start with 10 cups and check on it at 4 hours).
2. Once the beans have cooked, strain them, and reserve the liquid.
3. Option 1:Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
4. Option 2: Stain beans and put them with the jalapeno and onions into a blender with 1-2 cups of reserved liquid and blend. Add more liquid to get the consistency you want.

Notes

Pressure Cooker Directions: When I make these in my pressure cooker I add 1 lb. beans, 8 cups water, 4 tsp. olive oil, 1 tablespoon sugar, 2 tablespoons garlic powder, 1 1/2 tsp. pepper, 1/8 tsp cumin, 1 jalapeno, 1 onion chopped in half, 2 tsp chili powder. Then once they are cooked and I can open my pressure cooker I scoop everything solid into my blender and use 1/2-1 cup of the broth they were cooking in along with 2-3 tsp. salt and blend until creamy and yummy. To make them less spicy use less/no chili powder, 1/2 jalapeno to cook with but leave it out when blending. But I like it with everything in it…that way it is so flavor I don’t even add cheese to it….most times…haha!

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© 2011, Crystal. All rights reserved.

FOOD STORAGE TACO TVP

So this is definitely a tvp you’ve probably already eaten in your life…because I’d bet money (in fact I had a friend that worked there) that certain fast food mexican joints use this because it’s so much cheaper than real meat. So unlike the chicken TVP, I can get behind this stuff (to an extent!)

BEST WAYS TO USE TACO TVP

The best way to use food storage taco tvp is as an extender. What do I mean as an extender? I mean use half the amount of taco meat you’d normally use and then use the other half as the tvp. This and all tvp have the problem of going soggy (really, really soggy) so using it as an extender helps from turning it in to one soggerific mess plus, the tvp absorbs the flavor of the ground beef as well.

HOW TO BE SUCCESSFUL WHILE COOKING FOOD STORAGE TACO TVP

1. Rule number one (just like for the tvp sausage) DO NOT HYDRATE IT FIRST. Why? We’ve been over this before-it gets SOGGY! Plus, all of the flavoring leaks out into the water which you will throw down your sink. Leaving behind a soggy bland mess. YUCK!
2. Use it as a meat extender.  Especially first, while you’re getting acclimated to it.
3. Add in a little extra flavoring.  Your basic taco seasoning will work.

WHICH RECIPES ARE BEST FOR USING FOOD STORAGE TACO TVP?

Any recipe that calls for ground beef that is seasoned with taco seasoning.  Think tacos, taco soup, chili bake, and basically anything with TACO in the title.

REAL LIFE SUCCESS STORY WITH TACO TVP

If you’re worried you’re family won’t like this, let me just tell you that my husband had seconds and thirds when I made this.  (He’s not really the type to eat seconds or even thirds-so that is really saying something!)

CATCH TVP ON SALE!

Shelf Reliance has their TVP on sale this month.  So think about it, you may want to stock up!

© 2011, Crystal. All rights reserved.

© 2011, Crystal. All rights reserved.

Doesn’t this soup look amazing?  Special thanks to Staci for sharing the recipe AND a beautiful picture.  I guess it’s time to admit that Fall is around the corner…time to break out the soup recipes!

Staci says…”I just got this recipe today from my mom-in-law and just HAD to share with you!! I made it 100% with food storage! You’d be so proud!! I also baked up a loaf of Schwans’ Honey Wheat bread…. soo good! I’m not a bread maker — yet — so this will have to suffice. I’m sure your bread would be better! Here ya go! Thanks again for the great website!”

Saturday Food Storage Show Off: Hamburger Soup

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Recipe type: Soup

Prep time: 20 mins

Cook time: 2 hours

Total time: 2 hours 20 mins

Check out this awesome food storage soup!

Ingredients

• 1-2lbs. Hamburger
• 2 TBS. Olive Oil
• 1/2 tsp. Salt
• 1/4 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
• 1/2 C. Dried Onions
• 1/2 C Dried Carrots (1 C Fresh)
• 3 C. Dried Potato Slices (2 C Fresh)
• 1/4 C Green Onions (optional)
• 1/2 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.

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SHARE WITH US!

Do you have a great idea, recipe or food storage tip you’d love to share?! Email me at efsshowoffs(at)gmail(dot)com! We’d all love to hear from you!

© 2011, Crystal. All rights reserved.

So when Jenny contacted me….OFFERING to show me how to make freezer meals, I had to take her up on her offer. After all, wouldn’t you love to have an expert come to your kitchen and help you cook something?! Well I figured you might, which is why I convinced her to let me tape it and show it to all of you! In these videos she’ll show you how to make DELICIOUS freezer pizzas that you can use at any time. Jenny has been on Good Things Utah and was even approached by the Rachel Ray show (RACHEL RAY!) to be on but had to reschedule due to a baby on the way. She has awesome ideas and is a GREAT teacher!

How-to Make Freezer Pizza: Part ONE

How-to Make Freezer Pizza: Part TWO

Click HERE to visit Jenny’s blog to get the written instructions for this recipe. Or you can also check out her NEW book “Fabulous Freezer Meals” for this and MORE fabulous freezer meal recipes!

Have you ever wondered which wheat grinder I use and why? Well check back on Wednesday to SEE (yes, ANOTHER video) what and why I use it….and why you’ll love it as well!

© 2010 – 2011, Crystal. All rights reserved.

This is my new favorite done in 15 minutes meal (when I make my rice in the pressure cooker)! It tastes great, is kid friendly, and works for company as well. It’s this easy…

HAWAIIAN MEATBALLS & RICE

(use as many of the ingredients as you’ll need to feed your family)

Rice
Meatballs
Sweet Baby Ray’s BBQ Sauce (or any other BBQ sauce…that is just my favorite)
Pineapple Tidbits, drained

Cook Rice. While rice is cooking, cook meatballs. After meatballs are cooked toss and coat with bbq sauce and pineapple tidbits and warm through.

© 2010 – 2011, Crystal. All rights reserved.

You know me, I like to EASE my way into things and I think the best way to start emergency cooking is to see what you ALREADY have that can be made with shelf stable items in case of emergency. (Keep in mind that I only see this as a FIRST step, we’ll be covering other things like dutch ovens and solar ovens….but let’s just EASE into this! Now, please keep in mind that the first few days of a natural disaster you will be busily cooking and using the food in your fridge and freezer before it goes bad. But, of course, after your fresh and frozen food as been used up you’ll want to have shelf stable food (meaning the food that doesn’t need to be refrigerated) to eat. As I was thinking about this I realized that a lot of people spend a lot of money on food like this, but if you don’t have the money you can buy shelf stable meals at any grocery store (and when it’s on sale some times it’s as cheap as 88 cents!). Chicken helper is one of the easiest to make from shelf stable items because it even says on the box that you can substitute a can of chicken in place of the fresh chicken. (Which also, if you think about it is a good idea because you’d use less fuel cooking the meal if you don’t need to first cook the chicken.) Obviously, the milk you can use powdered milk but you may be perplexed about what to do about the margarine. This may not be the best thing to try putting beans in. However, I did discover that olive oil (or any oil) works just as well and that you don’t have to use as much oil as it calls for margarine. So not only are these meals great to keep on hand for an “everyday emergency” or when a baby-sitter or husband who doesn’t like to cook needs to cook but also for a natural disaster. I love it!

Here is what I did to make it work:

The recipe originally calls for:
1 lb. uncooked boneless skinless chicken breasts
3 T. margarine or butter
1/2 c. hot water
2 c. milk

Cut chicken into 1-inch pieces. Melt margarine in 10-inch skillet over medium-high heat. Add chicken; cook about 3 minutes, stirring occasionally, until outsides turn white.

Stir in hot water, milk, Sauce Mix and uncooked pasta. Heat to boiling, stirring occasionally.

Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat and uncover (sauce will thicken as it stands)

Here is what I did:
1 12.5 oz. can cooked chicken, undrained (undrained there will be about a 1/2 c. of broth)
1 1/2 t. olive oil
1/2 c. of broth (from the can-why throw it out? It just adds more flavor)
2 c. milk (2 c. water + 1/3 c. powdered milk)

Combine chicken, broth, oil, water, dry milk powder, and sauce mix in skillet (you’ll need to use a whisk to combine everything). Add in uncooked pasta and stir. Heat until boiling, stirring occasionally.

Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat and uncover (sauce will thicken as it stands).

*You could also use a can of peas for some color or add in other spices (garlic, lemon pepper, etc.) to flavor it differently.

© 2010 – 2011, Crystal. All rights reserved.