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
Personalized Candy Cakes: Three Month Food Storage Recipes for Kids
Personalized candy cakes are a great way to get your kids cooking in the kitchen. You know me, I love giving kids options. It’s a great way to build their creativity and get them comfortable trying things in the kitchen. This is also great if there aren’t a ton in your family because it means you don’t have to cook an entire cake to have a piece of it! And, frosting it is completely optional! Fast, easy, and delicious…yeah, you know that is how I like it!
You’ll need a sandwich maker, a cake mix of your liking, and candy/chips to put in the batter. Now, this is where powdered eggs come in real handy because if you don’t want to make the entire cake mix you can always cut it in half, thirds, or fourths and actually have a way of putting in a fraction of ONE egg! (Word of caution: I usually double the powdered eggs I put into these cakes so they stay together better) Pour the batter into your greased sandwich maker and let kids put in whatever they want on top. the batter will rise and cover the candy. Of course, you don’t have to add in the candy…it’s just a fun treat.
Homemade Corn Dogs: Food Storage Recipes for Kids
What kid doesn’t love corn dogs? What kid wouldn’t love making their own? Wouldn’t it be great to make your own corndogs at a fraction of the price? Corndogs are SO expensive. This is so simple, tasty, and fun (not to mention CHEAP) that your kids will love to help you make them. Remember having your kids help in the kitchen is a great way to help them eat new foods. It also has versatility, you can make your cornbread batter from scratch or use it from a box (I stock up on Jiffy cornbread for an everyday emergency). Either way you are still using your food storage (as long as you’re remembering to use your powdered milk(…click HERE for the milk conversion chart), dehydrated eggs, and so forth in the recipe) to make it and having fun with your kids at the same time. PERFECT!!
You’ll need a sandwich maker appliance (pictured below). If you don’t have one, you can check your local thrift store. I know I see at least one everytime I go. They are very handy and can make A LOT more than sandwiches, like muffins, cakes (we’ll talk about that later), regular cornbread, etc. in a jif and it doesn’t heat up your house!
