FHE Tidbit: 72 Hour Kits and Food Storage Treat Recipe
Okay, I have this feeling that most of you (at least if you’re female) feel entirely overwhelmed with everything you have to do in the day what with taking kids to school, laundry (YUCK!), preparing meals, soccer practice, and on top of it all spending time together as a family….oh yeah and that HUGE project of getting prepared. Well, you all probably know by now that I’m a HUGE fan of multi-tasking so I figured why couldn’t you make getting prepared a family event?! I asked my good friends at www.foodstoragemadeeasy.net to help me (since they have all the WONDERFUL information on getting your food storage gathered and basic emergency preparedness) with some Family Home Evening Tidbits. They are quick ideas that will help you on the road to becoming prepared! At the end there is also a treat you can make using your food storage. So all in a night, you’ll have spent time together as a family, taken a step towards being prepared, and practiced using your food storage! AWESOME!
This week I thought “Milk Jug 72 hour kits” would be fun and easy to get people prepared…here is what Jodi from www.foodstoragemadeeasy.net has to say about it:
What a great treat for talking about 72 hour kits! This recipe comes entirely from shelf stable items and happens to be my all time favorite cookie recipe (HONEST!)
Oatmeal Raisin Cookies
*a tip before you begin…I always soak my raisins in water & vanilla so that the raisins are plump and juicy and taste like vanilla. If you don’t have a lot of time you can heat the water, vanilla, and raisins in the microwave for 2 minutes. Remember that you can definitely use your leftover water to hydrate your eggs!
Cream together:
1 C shortening
1 C brown sugar
1 C white sugar
2 eggs (2 T. dry egg powder + 1/4 C. Water)
1 tsp. vanilla
Stir into creamed mixture
1 ½ C whole wheat flour
1 tsp. salt
1 tsp. soda
3 C. oats
2 tsp. cinnamon
2 C. raisins
Drop by rounded tablespoonfuls and bake at 375 for 8-10 minutes.
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!
Peanut Butter Granola Brownies-Long Term Food Storage Recipes
This is such a FUN twist on brownies and it is SO delicious-not kidding! It uses something from every category of food storage (grains, powdered milk, powdered eggs, and beans) It is SO easy to do and, personally, I haven’t seen anyone make this kind of brownie…so you could be the first on your block to start a CRAZE. I made this recipe when I had some left overs around that I needed to use up, so you can see my creativity at work…jk…my “creativity” doesn’t always turn out as good as this recipe.
Peanut Butter Granola Brownies
1 pkg. brownie mix (follow directions on back of box substituting powdered eggs and needed water for fresh eggs and bean puree for the oil-for more chewy brownies use 1/2 bean puree and 1/2 oil)
After pouring the brownie batter into baking dish top with Peanut Butter Granola and drizzle with Homemade Caramel Sauce-directions below (the same sauce I use for my Gourmet Blender Wheat Banana Nut Waffles)
Bake brownies according to directions on back of box.
Hot Homemade Caramel Sauce
1/2 Cup buttermilk (1 1/2 T. dry powdered milk + 1/2 C. water then add 1/2 tsp. vinegar or lemon juice)
2 Cups Sugar
1/2 Cup Butter
2 Tbs. Corn Syrup (not essential but it will help your syrup keep longer with out going grainey)
2 t. baking soda
1 tsp. Vanilla (do not add until after removing from heat)
Mix ingredients in a pot and boil for 3 minutes, the sauce will turn to the carmel color towards the end of boiling. (Essential Tip: mix in a pot one size larger than you think you will need. The syrup will be frothy in the beginning and it is awful cleaning up a burnt sugarey mess on your stove…trust me!)
Pioneer Day FHE and Food Storage Recipe!-Apple Slices Food Storage Recipes
You know how I LOVE themed Family Home Evening lessons and an FHE for Pioneer day (July 24th, the day the Mormon Pioneers entered the Salt Lake Valley) is no different! I think it’s so important to teach our heritage to our children so they know the strength of past and present pioneers.
Click HERE for a link to a great Pioneer Day Family Home Evening lesson and read below for a fun dessert!
This dessert is SO delicious and SO easy when you use your apple slices. Apple slices make any baked apple dessert a BREEZE to make. Just think…no peeling, slicing, worrying about your apple slices turning brown! You simply hydrate the apples in hot water for 5 minutes and follow your recipe. A total life saver when you are short on time…although…aren’t we all? 
Another great reason to turn your baked apple recipes into food storage recipes every time!
Apple Brown Betty
Filling:
2 C. boiling water
4 C. dried apple slices
Topping:
1/2 C. whole wheat flour
1/4 C. oatmeal
1/4 t. cinnamon
1/4 C. brown sugar
1/4 C. butter
Pour boiling water over dried apples. Let stand at least 5 minutes. Meanwhile, mix dry topping ingredients together, then cut in butter. Place apples and any remaining liquid in a greased 9-inch square baking pan. Sprinkle topping over apples. Bake at 350 for 55 minutes.
