Well, here I am preparing for my cookie swap tomorrow.  I’m demoing how to make meringues using powdered egg whites (yes, totally possible and so low calorie for all of you brave enough to diet through the holidays!)  So, of course, you can also expect a video on that next week.  But to get the food storage cooking club off to a great start this month, I thought I’d expand your horizons to some different cookies besides chocolate chip and Rice Krispy treats but that are just as easy to make and VERY IMPRESSIVE looking!

I don’t know if any of you have tried store bought macaroons….but…..blech!  I don’t know why it surprised me that they would actually taste leaps and bounds better than anything I had from the store…but they are SO MUCH BETTER!  I couldn’t believe how easy they were to make, how few ingredients it actually called for, and how mine were the only macaroons on the table tonight at the activity I brought them to.  (Plus, I’m pretty sure no one knew I snuck in food storage…but that is our secret!)

FOOD STORAGE MACAROONS

© 2011, Crystal. All rights reserved.

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.

Alright, I’ve saved the best for last. If you follow me on FACEBOOK, you probably noticed I was talking about making a virtually fat-free cheesecake. Be still my cheesecake beating heart! Cheesecake is hands down my favorite dessert, so you can imagine how excited I was to make it all from food storage powdered milk and to have it be virtually fat free. I felt like I had just beat nature or something! You’ll remember my blender cheesecake. The one that’s done entirely in the blender. And you’ll also remember that you CAN’T use fat-free or low-fat cream cheese in it or it won’t set correctly. Well…I put it to the test with my virtually fat free yogurt cheese and VOILA! It set and tastes great! I’m never going back! I even tried the yogurt cheese in a baked cheesecake and it also worked. SO EXCITING! You can catch the video and food storage recipe below for the….are you ready….Virtually Fat Free Food Storage Cheesecake made entirely in the Blender. (Maybe it needs a shorter name?)

FOOD STORAGE FAT FREE BLENDER CHEESECAKE

Recipe:
1/2 c. hot water
1 c. non-instant dry powdered milk (2 c. if you’re using instant powdered milk)
1 c. sugar
8 oz. yogurt cheese
1/4 c. lemon juice
1 t. vanilla
Graham cracker crust

Directions:
Combine hot water, dry milk powder, and sugar in blender and blend until smooth. Add yogurt cheese, lemon juice and vanilla. Blend until smooth. Pour into prepared graham cracker crust and chill for at least 2 hours.

Check back on Wednesday-I’ve got my Food Storage Yogurt Handout all ready for downloading….YIPEE!! It has ideas for how to use your food storage yogurt, Greek yogurt and yogurt cheese, instructions for making it all, helps for trouble shooting your yogurt and food safety guidelines….oh yeah, and of course it’s ALL FREE!

© 2011, Crystal. All rights reserved.

This is DEFINITELY the season for caramel apples. And making homemade caramel (instead of just melting Kraft caramels) isn’t as hard as you think! Plus, the taste difference between homemade and Kraft caramels is ENORMOUS! I couldn’t believe how much better the homemade was. I don’t know why, but I’m always so surprised when I make something from scratch and it tastes better than what the store bought stuff does. Give it a try!

Homemade Caramel Apples

8-10 Granny Smith Apples (with popsicle sticks)
1 c. butter
1 14 oz. can sweetened condensed milk (1/2 c. hot water + 1 c. non-instant dry milk powder + 1 c. sugar + 1 T. butter, mixed in blender-click HERE for a video of how to make sweetened condensed milk)
2 1/4 c. brown sugar
1 c. corn syrup
1 t. vanilla

1. Wash and dry apples. Stick popsicle sticks in the stem. Place aluminum foil or wax paper sprayed with non-stick spray on 9×13 pans.
2. Melt butter and brown sugar together over medium high heat, stirring constantly. Add in sweetened condensed milk and corn syrup and keep stirring constantly! Heat until 245 degrees (keep stirring!) on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately remove from heat and add vanilla.
3. Roll apples in caramel and place on foil/wax paper lined pan. Allow to cool for 2 hours.

© 2009 – 2011, Crystal. All rights reserved.

Yes, it’s possible to easily make sweetened condensed milk from your powdered milk!  It tastes great, works well in your recipes AND costs approximately 75 cents for a “14 oz. can”.  That is cheaper than you can get it at Thanksgiving!  Sweetened condensed milk is a must for the summer months because you can make so many fun ice cream-like desserts that won’t heat up your house cooking it!  Just one more way you can make any recipe a food storage recipe! Make sure and watch this short video so you can see for yourself how EASY and SIMPLE it is to make your own Sweetened Condensed milk out of your powdered milk. 

Chocolate Ice Cream Cups- makes 1 1/2 dozen cups.

These are so easy (much easier than you would think) and really dress up your ice cream. The other great thing is that you can make a bunch and then freeze them a.k.a great for an everyday emergency and a great dessert!!

2 C. semi-sweet chocolate chips (I used white chocolate chips, but the semi-sweet are easier to use)
1 14 oz. can of sweetened condensed milk (1 C. dry powdered milk, 1 C. sugar, 1/2 C. hot water, 1 T. Butter-blend in blender very well)
1 C. finely ground pecans (I used Oreos but again the nuts are easier)

1. In heavy sacuepan over low heat, melt chips with sweetened condensed milk; remove from heat. Stir in pecans. I n individual paper-lined muffin cups, spread about 2 T. chocolate mixture. With lightly greased spoon, spread chocolate on bottom and up side of each cup.

2. Freeze 2 hours or until firm. Before sering remove paper liners. Fill chocolate cups with ice cream. Store un filled cups tightly covered in freezer.

Note: It is easier to remove the paper liners if the chocolate cups site at room temperature for about 5 minutes first.

© 2009 – 2011, Crystal. All rights reserved.

Hmm….don’t they look delicious?  These cookies are absolutely delicious and decorated well for the holidays.  What cookie rolled in soft powdery powdered sugar doesn’t look festive for the holidays?  Also, because they are rolled in powdered sugar and are a round cookie they look VERY gourmet for little effort!  Mexican Wedding Cookies (also called Nut Log Cookies) are filled with nuts (so…they’re delicious!) and also GREAT for disguising wheat.  Because wheat has a nutty flavor it compliments the actual nuts AND can actually help extend the flavor of the nuts with out adding more nuts…and now youe saving money AND time.  *sigh* Oh, how I love food storage!  These cookies can either be packaged in tins or packaged on little plates like the bread for great neighborhood gifts!

Mexican Wedding Cookies

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

© 2008 – 2011, Crystal. All rights reserved.

Um…so have I told you that I sort of have this thing for ice cream?  So naturally, I would also have a thing for ice cream (like) desserts.  This food storage dessert has everything it’s sweet, a little tangy, and salty.  We’re going to use some sweetened condensed milk from our powdered milk to make it all happen.  Yes, that food storage powdered milk can really be good for something!

Food Storage Strawberry Riviera Bars

Print

Recipe type: Desserts

Prep time: 15 mins

Cook time: 6 hours

Total time: 6 hours 15 mins

You’ve got to give these sweet and salty ice cream dessert a try. They are so fabulously easy and delicious as well as using more of that food storage sitting in your basement! These are cheaper than ice cream, taste better, and are made from food storage. How can you lose?

Ingredients

• 1-1/4 cups crushed pretzels
• 6 Tbsp. butter or margarine, melted
• 1 can (14 oz.) sweetened condensed milk (click HERE for a food storage video showing how to do to make it from your food storage powdered milk)
• 1 cup pureed strawberries (you can also use your freeze dried strawberries)
• 1/2 cup lime juice
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Instructions

1. Mix pretzel crumbs and butter in 13×9-inch pan; press firmly onto bottom of pan. Refrigerate until ready to use.
2. Add strawberries, sweetened condensed milk, and lime juice; mix well. Gently stir in whipped topping; pour evenly over crust.
3. Freeze at least 6 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly before cutting to serve. Store leftovers in freezer.

Notes

Food Storage Sweetened Condensed Milk
1/2 c. hot water
1 c. dry non-instant powdered milk or 2 c. dry instant powdered milk
1 c. sugar
1 T. butter

Blend ingredients in blender until smooth. Makes the equivalent of one 14 oz. can sweetened condensed milk.

Google Recipe View Microformatting by Easy Recipe

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© 2008 – 2011, Crystal. All rights reserved.

When I got an email from Tammy R. in Huntington Beach describing her cheesecake that she made all in her blender using sweetened condensed milk (if you haven’t watched my food storage video on how to make your own sweetened condensed milk from food storage, click HERE), I knew I had to try it! It was fabulous, and trust me I’m a cheesecake snob! Not to mention you can make the ENTIRE thing in your blender. There is no mess, no fuss and just one thing to clean! Just how we like it and with some food storage.

Tammy also said, “One of the best things about using the food storage powdered milk sweetened condensed milk for this recipe is….you get a little more volume in the cheesecake then with the canned versions….and the best part is….it really sets up firm! When you used the canned stuff, most of the time it is a little (or a lot) runny, and never seems to set up completely, or stay that way. But not with this stuff. It was the best! Once it was “set” it could be out at room temperature for a potluck or whatever, and you never had to worry about it turning into a soupy runny mess.”

So try it. You’ll love it!

Food Storage Blender No-Bake Cheesecake

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Recipe type: Dessert

Prep time: 10 mins

Cook time: 3 hours

Total time: 3 hours 10 mins

This is my favorite food storage cheesecake recipe! It’s got all the perks, it sets up better, lasts longer at your pot luck and it lets you make your sweetened condensed milk for a lot cheaper using your powdered milk.

Ingredients

• 1 recipe (or 1 can) sweetened condensed milk (1/2 c. hot water, 1 c. dry non-instant powdered milk or 2 c. dry instant powdered milk, 1 c. sugar, 1 T. butter)
• 1 8 oz philadelphia cream cheese or equivalent
• 1/3 cup lemon juice (fresh or reconstituted)
• 1 tsp vanilla
• 1 premade 9″ graham cracker pie crust (or the equivalent made from scratch)
• 1 can pie filling (whatever flavor you like–cherry seemed to be the most popular)

Instructions

1. Blend the ingredients for the sweetened condensed milk (powdered milk, sugar, water, and butter in the blender. Turn blender to low and add the vanilla, lemon juice and cream cheese. Gradually increase the blender speed, until smooth and creamy. (you may have to stop the blender once or twice to scrape down the sides). Pour into prepared crust. You will see it start to thicken, even as you spread it into the pie crust! Chill 2 hours. (If you are in a hurry, you can put it in the freezer for half the time, without changing the properties of the cheesecake at all). Top with premade pie filling and serve. Yum!

Notes

Cook’s note:
Recipe does not set up as well if you use the lower fat versions of cream cheese. Also, if you are making the homemade pie filling, the filling must be cooled to room temperature before you put it on the cheesecake. It then needs to chill an additional 2 hours to set up the pie filling completely.
Bargain Tip:
Buy a lot of cream cheese at Thanksgiving/Christmas time or at Easter time when it is a really good deal here (the expiration dates are long) and then use your supply from the fridge for many recipes until the next 6 months rolls around and then buy more.

Google Recipe View Microformatting by Easy Recipe

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BTW: the second picture of the cheesecake is for those of you like me that always threw away the lid to the graham cracker crust. I don’t know why, but it took me forever to figure out that you can invert it and use it to cover your crust.

© 2008 – 2011, Crystal. All rights reserved.

These are awesome-don’t they look so impressive?  Truth be told, they are so easy to make and we can sneak in food storage-powdered milk to be exact in a way no one will ever guess! Make sure you check out this food storage video to see how to make your sweetened condensed milk from your powdered milk by clicking HERE.

Food Storage Ice Cream Cups

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Recipe type: Dessert

Prep time: 10 mins

Cook time: 2 hours

Total time: 2 hours 10 mins

Serves: 18

These are so easy (much easier than you would think) and really dress up your ice cream with a little food storage flare. The other great thing is that you can make a bunch and then freeze them a.k.a great for an everyday emergency and a great food storage dessert!!

Ingredients

• 2 C. semi-sweet chocolate chips (I used white chocolate chips, but the semi-sweet are easier to use)
• 1 14 oz. can of sweetened condensed milk (1 C. dry non-instant powdered milk or 2 C. instant powdered milk, 1 C. sugar, 1/2 C. hot water, 1 T. Butter-blend in blender very well)
• 1 C. finely ground pecans (I used Oreos but again the nuts are easier)

Instructions

1. In heavy sacuepan over low heat, melt chips with sweetened condensed milk; remove from heat. Stir in pecans. I n individual paper-lined muffin cups, spread about 2 T. chocolate mixture. With lightly greased spoon, spread chocolate on bottom and up side of each cup.
2. Freeze 2 hours or until firm. Before sering remove paper liners. Fill chocolate cups with ice cream. Store un filled cups tightly covered in freezer.

Notes

It is easier to remove the paper liners if the chocolate cups site at room temperature for about 5 minutes first.

Google Recipe View Microformatting by Easy Recipe

1.2.4

© 2008 – 2011, Crystal. All rights reserved.

© 2008 – 2011, Crystal. All rights reserved.