EVERYDAY FOOD STORAGE » cooking from scratch

Tips Making (Delicious!) Bread Machine Bread for Sandwiches

Crystal — Mon, 14 May 2012 09:00:00 +0000

Everyone knows that a bread machine can be THE TICKET to have bread in a hurry, with no mess, and while you are off having fun. However, if you ate bread machine bread growing up, you probably know that it can be dry, hard to cut with a thick crust, and a mess to make. Well it can be that way or it can be the most DELICIOUS bread you’ve ever eaten and take no time at all to do. Making bread is definitely more nutritious and MUCH, MUCH cheaper then buying the equivalent bread at a super market. If you don’t have a bread machine, check your local second hand store. I know mine had at least 4 today when I went. You can always do a Google search for instructions on a particular machine.

SAVE TIME: Make Bread Mixes! This is the same idea behind making a lot of sandwiches at once. If you make your own bread mixes and store them in the fridge, then it is one mess and takes about 1 minute to make a loaf of bread. Nice, right? (To make a bread mix, combine all dry ingredients from your favorite recipe (except for yeast) in a ziploc bag and store in the refrigerator)

This is a whole loaf.

As you can see it is thinly sliced.

In fact it looks so good (and tastes so great with butter & honey) you could serve it at a brunch!

It also makes the most delicious sandwiches!

My tips for making DELICIOUS homemade bread in your bread machine.

1) Use white wheat (it’s taste is more subtle) and always use the wheat setting (whole wheat needs to rise longer than bleached white flour).

2) Add potato flakes to your bread machine recipe to add the soft texture of a store bought bread. I add 1/2 C. to mine. This is extra great since the cannery just started carrying potato flakes! (This trick has been used since the olden days when women would use the water used from cooking potatoes in their bread to make it soft. )

3) Allow bread to cool in a closed Ziploc bag (or towel) to make the crust soft. Somehow, and I’m not sure of the science behind it, the moisture goes back into the bread and makes the crust VERY soft. My bread doesn’t get moldie or dry out as quickly as before. A softer crust makes the bread much easier to cut. CAUTION: I was told me that before store bought bread a crunchy crust was the way to tell the bread was fresh…so I guess if you like the fresh crunch to your bread continue to air cool.

4) Experiment with Gluten. I add 1 T. of gluten to my bread. Gluten makes the bubbles in your bread strong so that your bread doesn’t sink from the bubbles popping too early.

5) High Altitude dwellers should cut down the amount of yeast called for in the recipe because bread rises faster in high altitude areas and since the bread machine is a timed process it doesn’t know to bake when the dough has doubled in size. For reference, I halfed my yeast from what it called for in my recipe.

5) Make the process easy by filling Ziploc bags with all dry ingredients minus the yeast and placing in your fridge. This way you always have fresh homemade bread ready and waiting to begin for you with no mess!

Just as a side note, I’ve tried using other people’s very delicious whole wheat bread machine recipes in my bread maker and they never turn out (because of the high altitude problem) so don’t be discouraged if this happens to you! Just try to make your bread machine’s recipe to how you like it.

Here are a few of my favorite bread machines!

The Cuisinart Programmable Bread Maker-It does EVERYTHING including quick breads…you know like banana bread, pumpkin bread. VERY COOL!

Zojirushi Breach Machine: This is the Cadillac of bread machines! It actually makes the loaf like a store bought loaf of bread and the baking is unparalleled! My mom has a Zojirushi and when I made my EZ Wheat bread in it, it tasted exactly the same as if I had made it myself the old fashioned way. VERY IMPRESSIVE!

HUGE SUN OVEN SALE!

Don’t forget about the HUGE Global Sun Oven sale going on right now! If you don’t have one-this is the time to get it along with all of the accessories for FREE! Get more information HERE.

2 for 1-Breadsticks OR Pizza in under 30 minutes from ONE easy recipe: Food Storage Recipes

Crystal — Wed, 09 May 2012 19:13:00 +0000

This is my ABSOLUTE favorite recipe and ever since I got it from my sister-in-law we haven’t bought pizza (contrary to what my husband says on the video . The other great thing about making this as pizza is that you can make the crust in the morning and then top it with your toppings in the evening and have dinner ready in under 10 minutes! I love meals you can make most of earlier in the day when life isn’t so busy. It is so easy, makes NO mess (okay well, just a little mess), and is DELICIOUS. Kids love it (especially when you let them pick the toppings and add them to the pizza)! Everytime I make these breadsticks for company it is a HUGE hit and they always ask for the recipe, so who better to share it with than all of you!!

30 Minute Breadsticks OR No-Fail Deep Dish Pizza Crust

(If it is too thick for your family, you can either half the recipe or put one full recipe onto two cookie sheets)

2 1/2 C. Medium Hot Water
5 tsp. SAF Instant Yeast*
2 Tbsp. Sugar
3 Tbsp. Oil
1 tsp. Salt
6 C. Flour (you can do half all-purpose and half white wheat or 100% whole wheat)
1 to 2 Cubes of Butter

Directions:
1. Pour medium hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve.
2. Add sugar, salt, and oil. Gradually add approximately 6 cups of flour.
3. Melt 1-2 cubes butter on cookie sheet in oven as it is heating to 400 degrees and melt in oven. 4. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough.
5. Allow to double in size (About 10-15 minutes)
6. Cook for 10 to 12 minutes or until desired browning is accomplished.
7. Cut into strips or top with favorite pizza toppings.

* When using regular yeast change amount to 2 Tbsp.

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

Graham Crackers-Whole Wheat Food Storage Recipes

Crystal — Tue, 24 Apr 2012 12:30:11 +0000

Who knew you could make such amazing graham crackers right at home? Karen from ID sent me a GREAT recipe (it tastes like a mix between graham crackers and Teddy Grahams). It’s easy to make and uses food storage so you know I’d love it! I went ahead and made a how-to video on how to make them so…enjoy!

Graham Crackers-from Karen in Chubbuck, ID
1/3 cup shortening
3/4 cup plus 1 T. sugar (I use brown sugar)
3 T. honey, warmed
1 1/2 tsp. vanilla
1 3/4 cups whole wheat flour
1 1/4 cups all-purpose flour
1 1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup plus 2 T. water
I add in 1-2 t. cinnamon

Preheat oven to 300 degrees. Combine shortening, sugar, honey and vanilla.
Blend until smooth. Combine dry ingredients in a separate bowl, and then
add dry mixture to the wet ingredients and blend well with electric mixer.
Slowly add water to the mixture while beating. You may have to mix by hand
until the mixture forms a large ball of dough.

Divide the dough in thirds and roll one third out on waxed paper till at
least 1/16″ thick. It should be very thin. Use a knife to trim into a
rectangle slightly smaller than the sheet pan you will be using. Grease
the baking pan with a light coating of shortening. Turn the dough over
onto the baking sheet and remove the wax paper.

Use a knife to score the dough into smaller crackers. Use a toothpick (or
fork) to poke holes over the entire surface of the dough. Bake for 22 to
24 minutes, or until the dough begins to turn light brown around the
edges. Turn the baking sheet around halfway through baking time for even
browning. Cool the crackers before breaking them apart along the scored
lines. Repeat process for remaining dough. If desired, you can sprinkle a
cinnamon/sugar mixture over the dough before baking to make cinnamon
grahams.

SOS Mix: Gluten-Free Soup or Sauce Mix

Crystal — Thu, 29 Mar 2012 12:57:39 +0000

Okay, so you may have noticed in yesterday’s post about the Quick Mix (just like Bisquick) recipes that some of them called for a SOS mix. So let me explain that mix…it’s a lot like Magic Mix except it doesn’t use flour or butter. Yes, you’re right-that means it is fat-free, gluten-free, and completely shelf stable. Yeah, it’s pretty great. Just like the Quick Mix, this mix is made famous by the Utah State Extension Service (so now it’s 12 reasons I love that place!) and of course they have also put out a pamphlet with some great recipes. Not only do their recipes include how to make your own cream soups, it also has a lot of skillet recipes (you know….like making your own Hamburger Helper Recipes….yes, very awesome!) and most of the recipes are Gluten-FREE! The recipe shown above was one of their Hamburger Helper-like recipes and it was delish!

NEXT MONTH IS GARDENING MONTH-INCLUDING A WEEK LONG HOW-TO SQUARE FOOT GARDEN CLASS!

Yeah, I knew you’d be excited for it which is why I saved the best for last. Yes, sadly, mixes are coming to a close but that means next week starts gardening month! Make sure you stay tuned for my week long gardening class starting next week with Belinda Jensen from Home Gardens To Go. She is a Square Foot Gardening expert! She was trained under Mel Bartholomew (Mr. Square Foot Gardening himself!) and is responsible for teaching people in Utah and around the world who want to become certified in Square Foot Gardening. She was kind enough to agree to let me film her as she teaches me AND YOU how to be a successful gardener! I promise you won’t want to miss a day, whether you already square foot garden or are ready to get to business in your garden you will pick up some great tips and secrets of the trade.

DOWNLOAD THE SOS RECIPE PAMPHLET!

Now to make sure you download the pamphlet with information on how to make SOS Mix and recipes you’ll love, click HERE.

Homemade Bisquick Mix Recipe

Crystal — Mon, 26 Mar 2012 21:14:55 +0000

Okay, here is the beautiful thing about this homemade Bisquick Mix vs. other online recipes….there is an entire recipe booklet to go with it! Thanks to the Utah State Extension Service, I’m pretty sure I have dinner for the next couple of weeks! (Maybe I need to add one more reason to My Top 10 Reasons Why I Love the Utah State Extension Service!) I found this recipe in doing all of my research about which of all the recipes online for a homemade “Quick Mix” and I just love that it comes with a load of recipes on how to use it! Recipes like the usual muffins, pancakes, bisquits AND Taco Pizza, Cheese Sticks (those breaded string cheeses), Cinnamon Spins, and even chocolate chip cookies (!)-just to name a few. Plus, the biscuits were good and I, of course, added whole wheat flour to my mix-another great reason to make your own mix! (Note: You may see on the download that it calls for a SOS mix…yeah that will be my next post-it will blow your mind!)

Why Should you Make your own Quick Mix (like Bisquick)?

I like the Utah State Extension answer for that…Using Utah Quick Mix when preparing biscuits, muffins, pancakes, desserts, and main dishes is guaranteed to save you time, money, and give you peace of mind.

• Saves time. The measuring and sifting of standard dry ingredients, the addition of non-fat dry milk, and the blending of fat for dozens of recipes is done ahead of time. Clean-up time is shortened because fewer dishes are used when making recipes.
• Saves money. Mix made at home is less expensive than mixes bought at the store. Utah Quick Mix is made from standard pantry ingredients and someone else isn’t paid to mix them together.
• Peace of mind. The guesswork is taken out of ingredients lists because you know all of the ingredients used in Utah Quick Mix.
• Easy preparation. Children and beginning cooks will find cooking with Utah Quick Mix is fun and easy.
• Utah Quick Mix will keep on the shelf for at least 6 weeks. Store in metal, plastic or glass canisters with a tight fitting lid. To make using Utah Quick Mix even more convenient, pre-measured portions can be stored in self-closing plastic bags to cut out one more measuring step.

Click HERE to download the Quick Mix Recipe/Instruction booklet for using shortening and click HERE for the Quick Mix Recipe/Instruction booklet for using canola oil.

Let Them Eat Cake Month has come to a Close!

Crystal — Wed, 07 Mar 2012 14:58:52 +0000

Wow, what a month it has been sharing how to use food storage to make delicious cakes! There were so many cakes I experimented with that I didn’t even get a chance to share them all-so make sure you’re signed up for my newsletter if you’d like to learn about a Banana Caramel Cake, Lemon Chiffon, or a Chocolate Chip Cake- YUMM! But just to make sure that you didn’t miss a single recipe- make sure you saw all of the recipes highlighted last month! And make sure you keep checking since I’ll be sharing even MORE mixes to help stock your pantry!

*How-to Video* Chocolate Molten Lava Cake- This cake is deliciously easy and makes it’s own fudge sauce. Think that famous Chili’s cake but really easy and for the masses. This was so good that my Husband finished off the whole pan!

Banana Dream Cake- Okay really, before this cake I was not a huge fan of banana cake but this cake took….well….the cake! It is heavenly with a lot of flavor and definitely one of my new favorites!

Tropical Orange Cake-This was submitted by a reader to see how I’d use food storage in it. It is a very light and fresh cake and perfect for spring-which is just around the corner!

*How-to Video* Strawberry Cupcakes- Learn how to use freeze dried strawberries to make a REAL strawberry cake. None of those artificial flavors or colors! Plus, a super easy decorating tip to make you look like you spent all day when of course you didn’t.

Pineapple Upside Down Cupcakes-Somethings need to be revived and the Pineapple Upside Down Cake is one of them! This is hands down one of my most favorite cakes and when served as cupcakes breathes in new life to a classic favorite!

Sour Cream Pound Cake-Another classic to have in your arsenal of cakes. This cake is delicious topped with fruit and a little whipped cream! Also, get my tips for powdered sour cream!

*How-to Video* Whole Wheat Angel Food Cake-Learn how to make this incredible dessert entirely from food storage (including the strawberry and whipped topping!). Also, how to make your own whole wheat cake flour!

Whole Wheat Chocolate Angel Food Cake-Just when you thought Angel Food Cake couldn’t get better, it does! This cake is awesome and yes I really made it all by myself! Get all my easy decorating tips to take your cake to the next level!

*Video* Dark Chocolate Cake AND Mix!-Catch me on Studio 5! This is the cake that made me decide never to buy another cake mix again! It is so rich and almost fudgy. Perfect for any occasion and so easy to dress up for company. A winner no matter how you look at it.

Fudge Brownies AND Mix!-Get the best one bowl for fudge brownies and learn how to make your own mix for this recipe. You’ll never have to buy another mix again!

Yellow Cake AND Mix!- That is right, I’ve got you covered with all of the basic cake mixes and make sure to download my latest handout that will teach you how to make your own mixes plus some of my favorites!

Best Ever Blueberry Muffins AND Mix!- Get the ultimate muffin recipe! Like the kind you can get in a bakery! Plus, how to turn it into the mix that will save your mornings!

DOWNLOAD MY FREE HOW-TO MAKE HOMEMADE MIXES HANDOUT!

It’s my latest and greatest handout (yes, I’ve been up past midnight for the last three nights working on it…so feel free to leave comments on how much you love it!

It includes…

How to make your own homemade cake, brownie, and muffin mixes
How to use beans for butter or oil in your baking
My favorite mixes and one bowl recipes for brownies, muffins, white cake, yellow cake, and chocolate cake
AND…my favorite glazes and frosting recipes to use for cakes (including the glaze I used for the chocolate cake!).

Yeah….it’s pretty much the neatest thing since sliced bread! Make sure and download your copy today! And please feel free to pass it along to others! This is meant to be used AND SHARED!

Help Spread the Word!

I love it when you share my tips and recipes for food storage! Do me a quick favor (and remember it’s my birthday!), if you like what you see please share it on facebook, pinterest, or blog about it! And make sure you link either the word “food storage” or “Everyday Food Storage” back to me. Thanks-it makes all the hard work worth it!

Making your own cake mixes-Food Storage Style: Starlight Yellow Cake

Crystal — Thu, 01 Mar 2012 21:27:16 +0000

THIS WEEK IS ALL ABOUT MAKING YOUR OWN CAKE, BROWNIE, & MUFFIN MIXES-FOOD STORAGE STYLE!

I can remember when I went off to school, my mom took me to the grocery store one last time to make sure I was stocked and I vividly remember her telling me (after promising I didn’t need it) that you always need a chocolate AND yellow cake mix on hand. That if you had those two mixes you could make anything. And you know what, she is RIGHT! Now, I already went over the chocolate cake mix (the mix that made me decide to never buy another mix again!) and today is it’s cousin-the Yellow Cake! I was honestly a little worried about using the beans for butter/oil in this recipe since most yellow cakes are butter cakes and was worried if it would taste right. But, let me tell you it is awesome!…even with a little wheat in the recipe! It was so good, I HAD to give the cake away or I knew I would eat it…all of it…for breakfast, lunch and dinner. So I had one last piece to say goodbye and sent it to work with my Husband where it got rave reviews. I guess I should ask him if he told people there were beans in it….oh well… .

STARLIGHT YELLOW CAKE MIX-FOOD STORAGE STYLE!

MAKING THE MIX:

• 9 C. flour (7 C. all-purpose and
2 C. whole wheat flour)
• 6 C. sugar
• Heaping 2/3 C. dry non-instant milk powder or 1 1/3 C. dry instant milk powder
• heaping 1/4 C. baking powder
• 4 t. salt
• 1 t. vanilla
• 1 1/3 C. dry egg powder

Combine ingredients thoroughly and store in air tight container.

USING THE MIX:

•4 1/3 C. yellow cake mix (make it a heaping 4 1/3 C. if you used instant milk powder)
• 1/2 C. softened butter or bean puree
• 1 3/4 C. water
• 1 t. vanilla

Heat oven to 350. Grease bottom and sides of 9×13 pan, two 9×9 pans, or two 8×8 round pans.

Beat all ingredients with electric mixer on low speed for 30 seconds, then beat on high speed 3 minutes .
Pour into prepared pans and bake 9×13 35-40 minutes, 9-inch 25-30 minutes, 8-inch rounds 30-35 minutes or until toothpick inserted in center comes out clean.

VARIATIONS: Add 1 C. freeze dried fruit hydrated in the 1 3/4 C. water to make it fruit flavored)

THE ONE BOWL RECIPE:

• 2 1/4 C. flour (1 3/4 C. all-purpose and 1/2 C. whole wheat flour)
• 1 1/2 C. sugar
• 1/2 C. butter, soft (or bean puree)
• 1 1/4 C. milk (heaping 3 T. dry non-instant milk powder or 1/3 C. dry instant milk powder + 1 1/4 C. water)
• 3 1/2 t. baking powder
• 1 t. salt
• 1 t. vanilla
• 3 large eggs (1/3 C. dry egg powder + 2/3 C. water)

Heat oven to 350. Grease bottom and sides of 9×13 pan, two 9×9 pans, or two 8×8 round pans.

VARIATIONS: Add 1 C. freeze dried fruit hydrated in the 1 3/4 C. water to make it fruit flavored)

CRYSTAL EXPLAINS IT ALL:

1) Crystal why are you using extra egg powder into these cakes? Because I’ve noticed that cakes made with dry egg powder can be a little crumbly and hard to frost. And since eggs are the protein that hold those cakes together, it’s a good idea to add in a little extra or use the measurements for an extra large egg (2 T. dry egg powder + 1/4 C. water) for one egg.

2) Gee, Crystal these recipes have a lot of sugar in them! It’s true, it’s the ugly truth of desserts! However, the good part about making them from scratch is you have more control over it! I’ve had people write me and tell me they are using Agave, Splenda or even cutting the sugar down. And you can’t do that with a cake mix where they have already pumped it full of sugar for you!

3) Crystal, are you using cake flour in these recipes? No, I’m not. If the original recipe calls for it, I will specify it (like with the whole wheat angel food cake)

4) Crystal, are you making homemade frosting? You better believe it! Once I started making homemade frosting I couldn’t figure out why anyone buys the store bought stuff (even if it were free!). The taste is incredible. And yes, all the recipes for the glazes and frostings I have shown are on my cake mix handout (see below).

DOWNLOAD MY FREE HOW-TO MAKE HOMEMADE MIXES HANDOUT!

It’s my latest and greatest handout (yes, I’ve been up past midnight for the last three nights working on it…so feel free to leave comments on how much you love it!

It includes…

How to make your own homemade cake, brownie, and muffin mixes
How to use beans for butter or oil in your baking
My favorite mixes and one bowl recipes for brownies, muffins, white cake, yellow cake, and chocolate cake
AND…my favorite glazes and frosting recipes to use for cakes (including the glaze I used for the chocolate cake!).

Yeah….it’s pretty much the neatest thing since sliced bread! Make sure and download your copy today! And please feel free to pass it along to others! This is meant to be used AND SHARED!

Help Spread the Word!

Chili Dogs in a Blanket-Food Storage Recipe

Crystal — Fri, 03 Feb 2012 07:00:05 +0000

Okay, whether you’re routing for the Packers or the Giants-this weekend is a great excuse to use some food storage! If you know me, I love chili dogs-it’s one of those guilty pleasures I have. The only problem with chili dogs is that they are SO messy! (And anyone who knows me, also knows I have a problem with messy foods…in that I tend to make them messier!) So I thought, how perfect to encase the chili like a pig in a blanket type idea….and it worked out wonderfully! I think this is a PERFECT dish for any football parties you may be having this weekend…or any basketball games you may be watching plus it uses food storage!

It would be easily served with Tator Tots or potato chips and then a vegetable tray where they can pick their own veggies. (Notice I filled half my plate with them to try and make up for my chili dog creation!

Chili Dogs in a Blanket
1 can Chili (or homemade chili)
2 T. dehydrated onion
1/2 C. Shredded Cheese (optional)
2 oz. Cream Cheese (optional)
4-6 Hot Dogs (cut into thirds-lenth wise)
EZ Bread Dough (Click HERE for the recipe)

Mix bread dough according to directions and let rise until doubled. In the mean time, combine chili, dehydrated onion, and cream cheese and heat until the cream cheese is melted. Roll dough out to 1/4 inch thick and using something circular (about 5 inches in diameter), cut out circles from dough. Keep rolling dough out and cutting until dough is gone (like you would for biscuits). Put a thin layer of chili mixture on dough circles, followed by cheese, and a hot dog piece. Fold side pieces together and pinch all edges together. Bake at 400 degrees for 15-20 minutes or until golden brown.

Preparedness Fridays: A Day with No Power

Crystal — Fri, 04 Nov 2011 10:52:40 +0000

Have you ever gone a day with out power? Ever just given it a dry run to see how it would go? Well that is exactly what my neighborhood did last week. It was actually a lot of fun. I didn’t know when the day would be until I got THE EMAIL stating what the “disaster” would be (we have two more coming….time to make sure my water is good!) Lucky for me, I had just watched a Curious George about the power going out and solar cooking with my preschooler-so she was totally game for it!

Here were the rules: 1. No electricity 2. Turn the heater off 3. Only open the fridge 3 times 4. No cell phones (YIPES!) 5. still had access to water

To be honest, I thought about making it really fun and eating ice cream for breakfast…after all if you knew the power was going to be out for a couple of days wouldn’t you eat the ice cream before it melted? Also, I was pretty sure my preschooler would think I was the coolest mom EVER-but I did refrain. First thing on the agenda was to break out the Sun Oven (YEAH FOR GOOD WEATHER!) I knew I would have to cook lunch and dinner in it since I had used the last of my bread the day before feeding the masses. We warmed hot dogs for lunch and I tried a NEW Sun Oven recipe for dinner which was actually a great way to use some food storage and solar power. I spent a whole day with my kids unplugged, made some Halloween decorations to hang in the kitchen and had a wonderful day. The kids loved playing with the flashlights (you know the ones that go off when the power is out) but here were the things I learned

I officially learned how to exit the garage with no power!
I forgot that the fridge water wouldn’t work with out electricity (meaning no super nice filtered water)
I need to learn how to apple box or dutch oven cook-because what would I have done if the sun weren’t out?
Living life unplugged for a day was awesome!

You’ll notice we used the flashlights as our candles and had a wonderful dinner! If you want to try it in your Sun Oven here is the recipe.

Hearty 6 hour Stew

Recipe type: Dinner

Prep time: 30 mins

Cook time: 6 hours

Total time: 6 hours 30 mins

Serves: 4-6

This is a perfect meal for your sun oven and to use some of your food storage food!

Ingredients

1 lb. beef stew cubes
4 carrots, sliced
4 medium potatoes, cut in large chunks
1 bay leaf
1 (1oz.) pkg. lipton dry onion soup mix
2 (10.75 oz.) cans cream of mushroom soup
1 (8 oz.) can tomato sauce
1 (10 oz.) package frozen green peas

Instructions

Grease pan. Place beef cubes on the bottom. LAyer carrots, then potatoes, placing bay leaf on top. In a separate bowl mix remaining ingredients and pour over beef and vegetables. Cover with a tight-fitting lid. Set out in your Sun Oven for 4-6 hours. YUM!

WordPress Recipe Plugin and Microformatting by EasyRecipe

p.s. check on Monday for TWO ways to enter the Bosch giveaway!

Food Storage Halloween BUG Pizza

Crystal — Wed, 26 Oct 2011 10:59:48 +0000

Okay, if you’ve been following my blog for more than a year (or two or three…) you know that every year around Halloween I open it up for debate on what I should eat Halloween night because my husband and I have never been able to agree on what we should eat. He grew up eating chili, I grew up eating spaghetti and over the years we’ve done a myriad of “compromises” We’ve done chili bake, chili spaghetti, plain spaghetti, etc. And last year, I think we finally settled on our tradition! I didn’t make it in time to post it last year (obviously, since I made in on Halloween) but I’ve been saving it to share with you. It’s actually quite simple and rotates around our preschooler who L-O-V-E-S olives and even more loves olive pizza. Leave it to the kids to help get things done!

FOOD STORAGE HALLOWEEN BUG PIZZA

Do you see them? All of those tarantulas crawling around on the pizza? I also added green peppers (you know, grasshoppers), mushrooms (worms), and onions (okay, I couldn’t think of one for the onions-I just like onions on my pizza). I, of course, used my famous 30 minute pizza dough recipe for the pizza dough and a can of tomato paste with some seasonings. To turn your olives into spiders simply cut a whole, pitted olive lengthwise (hole to hole) use one half for the body and then cut the other half (and actually one more to get all 8 legs) into legs. Place on your pizza and then bake!

BUG JUICE

We also drank Bug Juice. A tradition from my family. See, we wouldn’t drink rootbeer with our pizza we drank Bug Juice, titled by my dad. It’s very simple to make. You just need 2 liters of your favorite lemon lime soda and a bottle of Cran Raspberry drink. Make sure you add the soda TO the cranraspberry (it mixes better that way).

EVERYDAY FOOD STORAGE » cooking from scratch

Tips Making (Delicious!) Bread Machine Bread for Sandwiches

HUGE SUN OVEN SALE!

2 for 1-Breadsticks OR Pizza in under 30 minutes from ONE easy recipe: Food Storage Recipes

Graham Crackers-Whole Wheat Food Storage Recipes

SOS Mix: Gluten-Free Soup or Sauce Mix

NEXT MONTH IS GARDENING MONTH-INCLUDING A WEEK LONG HOW-TO SQUARE FOOT GARDEN CLASS!

DOWNLOAD THE SOS RECIPE PAMPHLET!

Homemade Bisquick Mix Recipe

Why Should you Make your own Quick Mix (like Bisquick)?

Let Them Eat Cake Month has come to a Close!

DOWNLOAD MY FREE HOW-TO MAKE HOMEMADE MIXES HANDOUT!

Help Spread the Word!

Making your own cake mixes-Food Storage Style: Starlight Yellow Cake

THIS WEEK IS ALL ABOUT MAKING YOUR OWN CAKE, BROWNIE, & MUFFIN MIXES-FOOD STORAGE STYLE!

STARLIGHT YELLOW CAKE MIX-FOOD STORAGE STYLE!

CRYSTAL EXPLAINS IT ALL:

DOWNLOAD MY FREE HOW-TO MAKE HOMEMADE MIXES HANDOUT!

Help Spread the Word!

Chili Dogs in a Blanket-Food Storage Recipe

Preparedness Fridays: A Day with No Power

Food Storage Halloween BUG Pizza

FOOD STORAGE HALLOWEEN BUG PIZZA

BUG JUICE

HAPPY (FOOD STORAGE) HALLOWEEN!