Happy Cinco de Mayo! I received this recipe from my biggest fan (don’t you love moms?!-Speaking of awesome moms, don’t forget Sunday is Mother’s day!  If you haven’t already, download my FREE Food Storage Brunch handout for some great ideas for breakfast this year using food storage!) and knew it had to be a winner and PERFECT for today and your food storage! It’s a great way to use a lot of powdered milk and in so many different ways.

FOOD STORAGE TRES LECHES CAKE

Heat oven to 350 degrees F.
Pam or grease a 9 X 13 cake pan

Blend in blender: (put water in first)
1-1/2 Cup water
1/2 Cup + 1 T Dry Powdered Milk

In a mixer:
1 box yellow cake mix, dry
1/3 Cup oil
3 large eggs
1 Cup of the milk mixture from above and reserve the rest in the Refrigerator.
Beat the cake mix, oil, eggs, and 1 Cup milk mixture for 2 minutes on med. speed in the mixer.
Pour into prepared cake pan and bake at 350 degrees for about 30 minutes.
COOL in the pan before continuing.

In Blender:
1/2 Cup hot water
1-2 T butter
1 Cup Dry Powdered Milk
1 Cup Sugar
Blend VERY WELL in blender
add reserved milk mixture above & blend briefly again.

Using a dinner fork, poke holes all over the cake.
Pour the milk mixture evenly over the cake.
Refrigerate at least 1 hour or until liquid is absorbed.
Over night is best!

Serve with whipped topping
Garnish with Sliced Almonds or Toasted Coconut

Store left overs in the Refrigerator

© 2011, Crystal. All rights reserved.

Okay, so I realize everybody doesn’t love butterscotch like I do. (Although, secretly I am trying to start a grass roots revolution to make it as popular as it was in the 60s-70s…but that is another story) What you will love if you don’t love butterscotch is the delicious and easy GINGER SNAP crumb crust. This is the new “IT” thing this Thanksgiving. I’ve seen people add it to pumpkin cheesecakes, apple pie, chocolate pie, and personally I think it would be INCREDIBLY delicious on the bottom of the Blender Cheesecake recipe. But, if you do like butterscotch like I do, then this is the pie for YOU! It’s easy and the flavor combination is surprisingly fresh, original, and EXTREMELY tasty! My husband (who does not like pie, unless it’s pumpkin) has been asking for it every night for dessert!

Butterscotch Creme Pie with Gingersnap Crust

1 (3.4 ounce) package instant butterscotch pudding mix
1 cup 2% milk (since this recipe calls for 2% milk I used enough dry milk powder to make the equivalent of evaporated milk with out the fat-1/3 c. dry non-instant milk powder + 1 c. water)
1 (8 ounce) container frozen whipped topping, thawed
1/2 t. vanilla
1 (9 inch) prepared ginger snap crust
2 tablespoons butterscotch ice cream topping

In a large bowl, mix pudding mix and milk (if you’re using powdered milk make sure and mix the dry pudding mix with the dry milk before adding the water, it will make it mix together much easier) according to package directions. Fold half of the whipped topping into pudding. Pour mixture into ginger snap crust.  Chill for 30 minutes to 1 hour.  Add vanilla to remaining whipped topping and spread remaining whipped topping on top of pudding layer. Cover and refrigerate for about an hour.
Serve cold with a drizzle of butterscotch or caramel topping over top of pie or a Skor bar.

Gingersnap Crust Recipe

About 24 gingersnap cookies
1/4 C. butter, softened
1/4 C. sugar

Combine ingredients in blender until combined. Press into a 9 inch pie plate and refrigerate for 15-30 minutes.

Make sure you check back for more great pie recipes…and DEFINITELY enter this giveaway!

© 2010 – 2011, Crystal. All rights reserved.

Impossible Pumpkin Pie

3/4 C. sugar
1/2 C. Bisquick
2 T. butter
1 can (12 oz.) evaporated milk (1/2 C. + 1 T. dry non-instant milk powder + 1 1/2 C. water)
2 eggs (2 T. dry egg powder + 1/4 c. water)
1 can (16 oz.) pumpkin
1 T. pumpkin pie spice
2 t. vanilla

Heat oven to 350.  Grease 9″ pie plate.  Combine ingredients in blender and blend 1 minute (or until blended).  Pour into pie plate.  Bake until knife inserted in center comes out clean, about 50-55 minutes.

Don’t forget about the AWESOME GIVEAWAY! Click HERE for more information!

© 2010 – 2011, Crystal. All rights reserved.

I got this delicious recipe from the Kraft website. I made it for the Home Teachers tonight and they loved it! It’s a perfect thing to munch on while you’re carving your pumpkin for family home evening. It’s perfect because it calls for 1/4 C. Evaporated milk. This is my favorite time to use powdered milk for evaporated milk because normally if you used canned evaporated milk you would have left over evaporated milk which just gets put in the fridge until it goes bad. So, since we’re going to use powdered milk we’ll make just enough for the recipe.

Caramallow Dip-

4 cups Miniature Marshmallows
25 KRAFT Caramels (about 1/2 of 14-oz. bag)
1/4 cup evaporated milk (or 1-1/2 T. dry powdered milk + 1/4 C. Water)
Make It

MICROWAVE marshmallows, caramels and evaporated milk in large (not kidding…I would put a paper towel underneath the bowl, the mixture can get frothie) microwavable bowl on

HIGH 2 minutes; stir. Microwave 1 minute or until marshmallows are completely melted and mixture is well blended. Cool slightly.

SERVE warm as a dip.

Pumpkin Carving Family Home Evening Lesson  

This family home evening idea for pumpkin carving is so cute! I found it at a blog called Inspiration Organization.

Lesson: Because I am His child, I will serve God with all my heart, might, mind, and strength.
Scripture:(D&C 4:2). “Therefore, O ye that embark in the service of God, see that ye serve him with all your heart, might, mind and strength, that ye may stand blameless before God at the last day.”

This pumpkin is going to help us remember how we can better serve God.
I can open my mind so I can learn about Heavenly Father and his plan for me to return to him.(Cut the top of the pumpkin)

I can repent when I make a wrong choice.(Clean out the inside)

I can keep my eyes open for opportunities to serve others.(Cut the eyes out in shape of heart)

I can be a good friend to everyone and not turn up my nose to anyone.(Cut a nose)

I can open my ears so I can listen and learn.(Cut the ears)

I can open my mouth so I can share the gospel with the world.(Cut the mouth)

I can follow the Saviors example and let my light shine in all that I say and do.(Place a candle inside and light it)

Activity: It is no trick to treat others with kindness: Have small paper pumpkins cut. Family members can write acts of kindness they will do on each pumpkin.

Isn’t that just too cute! I love it. Have a great time tonight at your Family Home Evening!

© 2009 – 2011, Crystal. All rights reserved.

© 2009 – 2011, Crystal. All rights reserved.

Okay with potluck season upon us, I just had to share this food storage recipe with you. It is totally unique (no more boring potluck desserts), delicious, serves a lot of people and EASY to make. Oh, and did I mention that this recipe can be made entirely from food storage? Yes, that’s right, it’s more food storage recipes. With so many benefits, this is bound to be your new summer hit!

Peanut Butter Cake

Serves: 20-24
Unique and delicious cake for a crowd!

Dry Ingredients:
2 cups all-purpose flour (1 cup wheat & 1 cup white)
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
If you are using dehydrated eggs and powdered milk from your food storage; add the powdered measurements listed next to the dry ingredients above, stir together.
1/4 cup egg powder
1 1/2 Tablespoon milk powder

Wet Ingredients:
1 cup water (If you are using dehydrated eggs and milk use 1-3/4 cup water and 1-1/2 teaspoon white vinegar and eliminate the eggs and buttermilk below)
3/4 cup butter
1/2 cup chunky peanut butter (needed for peanut crunch & flavor)
1/4 cup vegetable oil
1 teaspoon vanilla extract
Only add the next two ingredients if you are NOT using dehydrated eggs and milk
2 Large eggs
1/2 cup buttermilk

Glaze:
Note: Measure one ingredient after another with your same 1/3 cup measuring cup into the same 1 quart Pyrex measure used above for microwaving to save dish washing.
2/3 cup Sugar
1/3 cup evaporated milk or (1/3 cup water and 2 Tablespoons powdered milk)
1 tablespoon butter
1/3 cup chunky peanut butter (needed for peanut crunch & flavor)
1/3 cup miniature marshmallows
2/3 cup chocolate chips, optional if you like the taste of chocolate with your peanuts
1/2 teaspoon vanilla extract

Directions:
In a large bowl, combine flour, sugar, baking soda salt (and egg and milk powder if using powdered eggs and milk); stir and set aside.

In 1 quart Pyrex measure or mixing bowl microwave wet ingredients 3 to 4 minutes on High or until water and butter boil; stir in peanut butter and oil until blended. Add to dry ingredients; mix well. (If using fresh eggs and buttermilk; add now and mix well.)

Pour batter into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool about 15 to 30 minutes.

Meanwhile make Glaze; all ingredients in the same 1 quart Pyrex measure or bowl. (It is OK ’cause it is the same ingredients and it saves dish washing!) Heat in the microwave until it boils about 3 1/2 minutes on High stirring after each minute until marshmallows just melt; add vanilla. Spoon over warm cake and carefully spread over the top.
Cool completely.

© 2009 – 2011, Crystal. All rights reserved.

With a sundae that looks this good…you might just need to keep this gift for yourself! My mom sent me a recipe (you might say she is my ultimate everyday food storage fanatic ) where you can make your OWN Magic Shell…you know that really delicious chocolate sauce that hardens on your ice cream. Except this is better…it’s like a mix between hot fudge and magic shell and takes only minutes to make. And of course….it uses food storage; powdered milk to be exact.  And you really can’t get much better than that.  For a gift I fill a frosting canister 3/4 the way full (about one recipe’s worth) and use my really cute Magic Fudge Sauce label.  And, as always, because I love you all so much I’m sharing it with all of you!  So if you want to download the label to print on your own computer, click HERE.  (The recipe is below the packaged product picture)

Magic Fudge Sauce

1 Cup (6 ounces) Semisweet Chocolate Chips
1/4 Cup Butter, cubed
3 Tbs. Evaporated Milk (1 Tbs. Dry Powdered Milk + 3 Tbs. Water)

Vanilla Ice Cream
1/2 Cup Sliced Almonds (opt.)

In a heavy saucepan, combine chocolate chips, butter and milk. Cook and stir over low heat until chips are melted and mixture is smooth. Serve warm over ice Cream (Sauce will harden.) Sprinkle with almonds. Refrigerate any leftovers. Sauce can be reheated in the microwave. Yield: about 1 Cup.

© 2008 – 2011, Crystal. All rights reserved.

Did you know that you can make this from all shelf ingredients? Yes, you can! You can make your own evaporated milk from powdered milk and substitute powdered eggs for real eggs. So go ahead..sneak in a little food storage this Thanksgiving…no one will know! And if you choose to tell them you may just have another food storage fan! The recipe I’m highlighting is the “Famous” one from the back of the Libby’s Pumpkin can which most people use. This just goes to show you DON’T need special recipes to use food storage. You just need to substitute food storage ingredients for the regular ingredients.

Libby’s Famous Pumpkin Pie Recipe-(this recipe is for ONE pie and calls for the small can of pumpkin (15 oz.) if you use the large can of pumpkin (29 oz.) simply double this recipe for TWO pies)

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk (1/2 C. + 1 T. Powdered Milk + 1 1/2 C. Water)
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

Standard Pastry (Pie Crust)
Makes two 10-inch pie crusts
2 2/3 C. Flour
1 tsp. Salt
1 C. Shortening
7-8 T. Cold Water (glass with ice cubes)

Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 T. at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1-2 tsp. water can be added if needed0.

Gather dough into ball; shape into flattened round on lightly floured cloth-covered board. (for 2 crust pie, divined dough in half and shape into 2 flattened rounds0. Roll dough 2 “ larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan. For baked pie shell; prick bottom and side thoroughly with fork. Bake at 475 degrees for 8-10 minutes.

For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET

© 2008 – 2011, Crystal. All rights reserved.

Are you a Fanatic?

Share your successes! E-mail me at everydayfoodstorage@gmail.com with a picture (don’t we all eat with our eyes first?) and recipe of your food storage successes to be highlighted on Fanatic Fridays!

OR

If you’re really proud of all the food you’ve made with food storage and want others to benefit from it as well, you can proudly display this button on your own blog! Just copy and paste all of this html code (it requires scrolling down to copy everything) into your blog (Just add an html widget to your layout and paste this text in it!)

Text for Button:

<a border=”0″ href=”http://everydayfoodstorage.net” mce_href=”http://everydayfoodstorage.net” target=”_blank”><img src=”http://i447.photobucket.com/albums/qq200/everydayfoodstorage/FANATIC4.jpg” mce_src=”http://i447.photobucket.com/albums/qq200/everydayfoodstorage/FANATIC4.jpg” /></a></p> <p>

For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET

© 2008 – 2011, Crystal. All rights reserved.

Okay, we’ve covered Sweetened Condensed Milk made at home with your powdered milk (if you missed that post click here) and now it’s time to enjoy evaporated milk! Evaporated Milk was created back in the 40′s as a way to replace expensive cream and whole milk in recipes. It is whole milk with more than half the water removed before it is homogenized. DO NOT USE IT AS A SUBSTITUTE FOR SWEETENED CONDENSED MILK. However, you can use it to substitute for half and half. Isn’t that great?! I know I don’t keep half and half stocked in my fridge. Use Evaporated Milk, made from your food storage, in any recipe by doubling the amount of the dry powdered milk and leaving the water the same. As a good rule of thumb to go by, for normal milk made from your non-instant powdered milk it is 3 T. dry powdered milk per 1 C. water and don’t forget there are 16 T. in a cup.

Evaporated Milk (12 oz. Can)
1 1/2 C. Water
1/2 C. + 1 T. non-instant Powdered Milk (or 1 C. + 2 T. instant powdered milk)

Doesn’t that look delicious?! It was unbelievable, WAYYYYY better than anything you can buy in the store, TONS cheaper, and helps you rotate your food storage!! Just think this recipe makes 3 cups (24 oz.) of sauce for under $2.50 and a Smuckers bottle only comes with 11.5 oz. and costs $3.00, that means it would cost $6.25 to buy this much hot fudge at the store! You’ve got to make this a staple in your fridge!

Food Storage Hot Fudge Sauce

Print

Recipe type: Dessert

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Who knew you could make this classic with food storage and for a fraction of the cost!

Ingredients

• 1 can (12 oz.) Evaporated Milk (1 1/2 C. water + 1/2 C. & 1 T. non-instant dry Powdered Milk or 1 C. +2 T. instant dry powdered milk)
• 2 C. Semisweet Chocolate Chips
• 1/2 C. Sugar
• 1 T. Butter or Margarine (Spreads with at least 65% vegetable oil)
• 1 t. Vanilla

Instructions

1. In a 2-quart sauce pan mix your evaporated milk with a whisk. Add chocolate chips and sugar and heat over MEDIUM heat, stirring constantly until it boils.
2. Remove from heat and stir in butter and vanilla. Let cool for at least 30 minutes or until sauce behins to thicken. Serve warm. Store your remaining sauce covered in the refrigerator up to 4 weeks. Sauce become firm when refrigereated; heat slightly before serving (saue will become thin if overheated).

Notes

This makes 4 cups.

**Just as a side note for those who live in an area where Kroger brand items are sold. They now have a great knock off on the Dryers 1/2 fat slow churned ice cream for a fraction of the cost**

Google Recipe View Microformatting by Easy Recipe

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Hot Fudge Sauce – Makes 3 Cups (From Betty Crocker’s Cookbook)
1 can (12 oz.) Evaporated Milk (1 1/2 C. water + 1/2 C. & 1 T. Powdered Milk)
2 C. Semisweet Chocolate Chips
1/2 C. Sugar
1 T. Butter or Margarine (Spreads with at least 65% vegetable oil)
1 t. Vanilla

1. In a 2-quart sauce pan mix your evaporated milk with a whisk. Add chocolate chips and sugar and heat over MEDIUM heat, stirring constantly until it boils.

2. Remove from heat and stir in butter and vanilla. Let cool for at least 30 minutes or until sauce behins to thicken. Serve warm. Store your remaining sauce covered in the refrigerator up to 4 weeks. Sauce become firm when refrigereated; heat slightly before serving (saue will become thin if overheated).

**Just as a side note for those who live in an area where Kroger brand items are sold. They now have a great knock off on the Dryers 1/2 fat slow churned ice cream for a fraction of the cost**

For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET

© 2008 – 2011, Crystal. All rights reserved.