Strawberry Syrup: Freeze Dried Berry Food Storage Recipes
And possibly, my favorite of all. Only because I LOVE fresh strawberries on vanilla ice cream and this is as close as I can get in the winter!
Strawberry Syrup
1 1/2 c. freeze dried strawberries
2 c. water
1/2 c. sugar
1 T. lemon juice
Mix ingredients together in blender until smooth. Serve over pancakes, cheesecake, ice cream, angel food cake etc.
Blueberry Syrup: Freeze Dried Berry Food Storage Recipes
So why just stop at raspberry syrup? Freeze dried berries also come in blueberries (full of anti-oxidants) and strawberries (check out the recipe for strawberry syrup on Wednesday’s post!)! Not to mention that real blueberry or strawberry syrup (not that Hershey’s strawberry FLAVORED syrup) is extremely expensive and in some areas hard to find. Now you can make it from your food storage for cheaper and have it taste FRESH. (Have I mentioned that I love the freeze dried berries because they taste FRESH?! 
Blueberry Syrup
1 1/2 c. freeze dried blueberries
2 c. water
1 1/2 c. sugar
1/2 t. lemon juice
Mix ingredients together in blender until smooth. Serve over pancakes, cheesecake, ice cream, angel food cake etc.
Vegetable Cheese Sauce-Magic Mix Food Storage Recipes
Don’t get me wrong. I literally LOVE broccoli and cauliflower (and I realize that by admitting that some of you may be questioning my taste in food). However, my husband, like a lot of people, doesn’t like broccoli or cauliflower either (and was also disappointed when I craved raw broccoli with our first baby instead of ice cream or cookies) and so every once in awhile I will make him that classic cheese sauce to put on his vegetables. I love it because it is SO easy to do with Magic Mix since since it’s basically a white sauce with cheese!
Vegetable Cheese Sauce
(makes about 1 cup)
1 C. water
1/2 C. magic mix (this is less than you would use for a thick sauce, because I like mine thinner-if you like yours thicker than use the full 2/3 C. magic mix like it calls for in the original “Magic Mix White Sauce” recipe)
1/4 C. cheddar cheese, shredded
Combine water and magic mix in a pot over medium high heat. Stir constantly with whisk until it bubbles and thickens. (If you’re worried at this point that the sauce is too runny, don’t make a final judgement until the cheese is added as that will also thicken the sauce.) Stir in shredded cheese until melted in sauce. Serve warm over vegetables. Store leftovers in the fridge for up to a week. Perfect for kids or husbands!
Another Mom Favorite, Meatloaf-Food Storage Recipes
I realize most people don’t like meatloaf…but I think it’s just because they’ve never had GOOD meatloaf before! Trust me, I’ve had my fair share of nasty dried out globs of meat trying to pass as meatloaf (of course all of these were AFTER I moved out of my parent’s house). I guess this week is turning into a sort of “My Mom’s Favorites….or at least my Favorites that my Mom makes” It must be because I’m gearing to go home for Thanksgiving and dreaming of all those things I hope she makes while I’m home! Anyway, the reason why I love this meatloaf reason (besides the fact that it is DELICIOUS, uses a surprising amount of food storage and will leave you wanting more) is that it can turn into an entire oven meal. One way to be responsible in the oven is to use that energy you’re paying for to cook as many things as possible (not to mention it means little work for you!) I usually serve it with baked potatoes and baked butternut squash (simply cut the butternut squash into 4-6 pieces and place in a 9×13 pan and bake during the meatloaf) I also like it because one of the things I like to do when I buy ground beef is to make “meatloaf packets” I mix everything together in a ziploc bag (I don’t even bother with dirtying a bowl) and then when it’s time to bake, I simply throw the meat mix (thawed) into the pan and bake. It’s one of the easiest meals ever and usually the meal I make for others for that exact reason!
Mom’s Meatloaf
1 ½ lb. Hamburger
¾ C. Oatmeal
1-2 Eggs (if you use powdered eggs (3 T. dry egg powder) use an extra can of tomato sauce as the liquid)
1 pkg. onion soup mix
¼ C. non-instant dry milk powder
1 can tomato sauce
(you can also add in dehydrated carrots and dehydrated bell pepper as well-about 1/4 C. each)
Mix together and bake at 350 for 1 hour. Goes great with potatoes and butternut squash.
*Shopping Tip: Most people, when purchasing a butternut squash, buy one that looks very picturesque (i.e. very large on the bottom and little on top) actually you want to choose a butternut squash that is as close to the same size on the bottom as on top so that you get more vegetable!
