Ode to Pizza-Hot Pockets (aka Pizza Pockets): Whole Wheat Food Storage Recipes

Posted by Crystal on September 22, 2009 View Comments

I’m so happy so many of you remember this recipe!  With all this talk of pizza, I’ve had a lot of people asking for this post so I’ll put it up again, either to introduce you to pizza pockets or to jog your memory!  This recipe is SO great & suprisingly EASY (so easy I made a video to prove it)! There is so much for your kids to help with in this recipe. They can knead the dough, help you roll it out, help fill them (I love giving kids options of what they put inside the pockets), and of course EAT them! You can do Hot Pocket flavors like Pepperoni Pizza, Ham & Cheese, Broccoli Cheese and others or you can make up your own! These also freeze great and re-heat in the microwave well. (So great for lunches on the go or for your hubbie to take to work) Or you can make them for a dinner party and let everyone choose what they put inside. It’s so fun!

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. If you want to be really exact, you can weigh the dough. I usually just eye ball it.
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.

Filed Under: Bread, Check out my latest food storage posts!, Dinner, Easy, General Food Storage Information, How To Video, Kids, Long Term Food Storage, Make Ahead Meal, Short Term Food Storage, Wheat | Tagged: Tagged With: , , , , , , , , ,

Make Ahead Milk Shakes: Powdered Milk Food Storage Recipes

Posted by Crystal on July 8, 2009 View Comments

If you’ve every tried to serve milk shakes as a fun treat with dinner then you know the problem with them. You have a SERIOUS timing issue because they need to be served RIGHT AWAY or they get soupie and then the whole experience is ruined! So why not make the shakes ahead of time? Sounds good to you? Well it sounded good to me. This recipe was delicious and LOW-CALORIE! Since it is made out of pudding and not ice cream! This milk shake is actually kind of healthy! It just takes pudding (which can be the of the sugar-free variety), milk (powdered milk to make it a food storage recipes), and fruit. EXCELLENT!

Make Ahead Milk Shake

3-1/2 cups milk (1/2 C. + 2- 1/2 T. Dry Powdered Milk + 3-1/2 C. Water)

1 pkg. (4-serving size) Vanilla Instant Pudding (can be sugar-free)

1 medium ripe banana, cut into chunks

1/2 cup strawberries

Place all ingredients in blender and blend for 1 minute. Refridgerate until ready to serve.

(If you’re wondering why mine is orange, it’s because I drained a can of peaches and made ours a peach shake. That way it all comes from food storage….AWESOME!!!)

Filed Under: Check out my latest food storage posts!, Kids, Make Ahead Meal, Powdered Milk | Tagged: Tagged With: , , , , , , , , ,

Thai Peanut Chicken Noodle Salad-Pasta Food Storage Recipes

Posted by Crystal on May 20, 2009 View Comments

If you think spaghetti noodles are only for spaghetti…think again! This is honestly my new favorite summer “salad” recipe and I plan on bringing it to potlucks, family events, friend events…well you get my drift. It is so different (and by different I don’t mean disgusting, I mean different as in not the same old thing you see at family get togethers). It is good warm or cold…so you know, perfect for leftovers. You’ve got to give this try it’s one of my favorite food storage recipes! It has a little zip, a little zang, and a lot of taste!

Thai Peanut Chicken Noodle Salad

1 C. Asian Sesame Dressing (I use Ken’s Steakhouse light version)
2 Tbsp. soy sauce
2 cooked boneless skinless chicken breasts, cut into chunks
2 Tbsp. crunchy peanut butter
2 Tbsp. honey
1/2 tsp. crushed red pepper
1 pkg. (1 lb.) thin spaghetti
4 green onions, sliced
1 cup chopped cilantro

Directions

Cook spaghetti as directed on package. Toss cooked chicken chunks with 1/4 c. Asian Sesame Dressing. Mix remaining dressing mixture, peanut butter, honey and crushed red pepper.

Drain spaghetti. Add to chicken mixture with peanut butter mixture and all remaining ingredients; mix lightly. Serve warm or chill in fridge for 4 hours before serving.

Filed Under: Check out my latest food storage posts!, Dinner, Easy, Grains, Long Term Food Storage, Lunch, Make Ahead Meal, Pasta, Salad | Tagged: Tagged With: , , , , , , , , ,

Live From the Request Line: Slow Cooker Pot Roast (One of my Favorite Food Storage Recipes!)

Posted by Crystal on February 6, 2009 View Comments

This is the pot roast my mom made growing up. To me there is NOTHING BETTER than walking into my house and smelling the smells of my childhood, not to mention this food storage recipe is EASY and has LITTLE mess! It didn’t always include as much food storage but you know me…I think almost any recipe can become a food storage recipe! Try it for yourself…

Slow Cooker Pot Roast

1 Pot Roast, thawed (remember you can’t put frozen meat in a slow cooker)
1 Potato for EACH person, cut into quarters
1-2 Onions, cut into eighths
1/4 C. Carrots for EACH person, cut into chunks (or use baby carrots)
1 packet Dry Onion Soup Mix
1-2 cans Cream of Mushroom Soup (which I of course made with my magic mix…so delicious! Click HERE for the recipe)
1 bag frozen peas

Directions:
Place meat in bottom center of slow cooker. Place cut potatoes, onions, and carrots around meat and along edges. Combine soup and dry onion soup mix and pour over meat and vegetables. (Make sure that your potatoes are covered or they’ll be purple!) Cook on low heat 6-8 hours. During last hour of cooking pour frozen peas on top (if you do it before the last hour they tend to get mushy). After it is finished cooking and depending on how thick you like your gravy you can empty the meat and vegetables and thicken the gravy with more magic mix (pretty great, huh?), corn starch, or flour in a pan/pot over the stove.

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Filed Under: Long Term Food Storage, Magic Mix, Magic Mix-Condensed Soup, Make Ahead Meal, Powdered Milk, Short Term Food Storage, Slow Cooker | Tagged: Tagged With: , , , , , , , , ,
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