EVERYDAY FOOD STORAGE-Food Storage with YOU in mind! » General Food Storage Information

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.

BIGGEST Honeyville Grain Food Storage Sale!

Crystal — Thu, 12 Jan 2012 22:04:39 +0000

IT’S HONEYVILLE GRAIN’S BIGGEST FOOD STORAGE SALE EVER! SAVE 20% ON YOUR ENTIRE ORDER* from Thursday 1/12/2012 through Tuesday 1/17/2012. Stock up and save on all of your favorites, and try some of our great new items. Simply enter coupon code 2012 during checkout. ORDER NOW! SALE ENDS ON TUESDAY the 17th of January.

http://store.honeyvillegrain.com/

It’s time to do a little housekeeping in the massive Honeyville warehouses. That means our biggest sale ever and a great opportunity to stock up. From Thursday 1/12/2012 through Tuesday 1/17/2012 you can save 20% off your entire order*. To receive your instant discount, enter the coupon code “2012″ in the coupon code field on the second page of the checkout process. Be sure to click on the Apply button to activate the discount. Act now as this discount is only good from Thursday, January 12, 2012 through Tuesday, January 17, 2012.

This month they are featuring brand new Gourmet Soups in the #10 cans. They have Broccoli Cheese and Creamy Potato Cheese and they’re simply out of this world. They’ve got a shelf life of 3 to 5 years in the sealed #10 can, but these guys never last in my home storage. We always find an excuse to work them into our meals. Good stuff. We also have a new Freeze Dried Meat and Poultry Supply from Wise Foods. These are great kits. Each one has a variety of 60 servings of Freeze Dried Meats that are conveniently packed into 4 serving Mylar pouches. A great buy on some premium protein. Take a look at all of their new additions.

http://store.honeyvillegrain.com/newproducts.aspx

Another item that I love to purchase from Honeyville is their GLUTEN! Check it out by clicking HERE.

Which Food Storage Company Should I Buy From?

Crystal — Mon, 09 Jan 2012 15:06:31 +0000

Have you ever pondered this question yourself? Well you’re not alone! I get asked this all the time and I’m about to let you in on one of the biggest food storage secrets out there…..are you ready….

Most food storage companies are re-sellers (meaning there are a few companies that actually produce the food and they resell it to other companies who repackage it and put their own label on the cans) So…in the end you should purchase what ever is CHEAPEST. Make sure to compare weight and price as each company fills the cans to different weights.

How do I know this? Well I’ve consulted for different food storage companies and talked to enough other people “in the know” to know that this is true. Case and point-Powdered Eggs. There is actually only one company approved by the USDA to powder eggs and can them. So do the other companies get the powdered eggs? They purchase from the manufacturer and relabel. Now you may be asking, “why do different companies say different amounts of dry egg powder equal an egg then?” Well, if you tell people to use 3 T. dry egg powder opposed to 1 T. you’ll go through your can a lot faster and have to buy more. It’s a cheap marketing trick-that’s why you have to be educated when you’re purchasing your food storage!

EZ Wheat Bread Nutritional Analysis

Crystal — Fri, 06 Jan 2012 21:51:00 +0000

January Q&A continues! This may be my most commonly asked food storage question yet-What is the nutritional analysis of the EZ Wheat Bread recipe? Well, after trying to check a lot of calorie counters online-none of which would give me extra brownies points for whole wheat flour (because we all know whole wheat flour is not the same as all-purpose flour). I had a registered dietitian look it over and do all the math. So here it goes (this is based on 17 slices per loaf-so obviously if you cut them thinner or thicker it will be different.)

Calories: 103
Fat: 1g
Protein: 4g
Fiber: .8g
Carbs: 19.5g
Sugar: 3g

In her words: This bread is inline for an “average” store bought sandwich bread. Other good points are that it is Low in saturated fat, Very low in cholesterol, High in selenium, and High in thiamin.

To see if she was correct I compared the nutritional data to Grandma Sycamore’s white bread (which I think is a close comparison to same texture, density, etc.) and it is very similar (calorie and fat wise).

Next we’ll tackle the cost analysis of the EZ wheat bread! Stay tuned!

January Q&A: Can I use Dough Enhancer for Gluten?

Crystal — Wed, 04 Jan 2012 21:35:52 +0000

FOOD STORAGE QUESTION:

I purchased a quantity of L’Equip Dough Enhancer prior to finding your EZ Whole Wheat Bread Recipe. Can it be used in place of vital wheat gluten and if so in what proportion?

MY ANSWER:

Thanks for your question! Vital wheat gluten is not the same as dough enhancer. In fact, dough enhancer HAS gluten in it as one of it’s ingredients. In my EZ Whole Wheat Bread recipe, I actually have added all of the necessary components for a dough enhancer. That is what the gluten, potato flakes, and vinegar are in the recipe for. Dough enhancer can be very expensive but if you “make your own” using gluten, potato flakes, and vinegar all can be stored in your food storage and cost a fraction of the price! For more information on what is in dough enhancer and why we need it for better bread, check out my dough enhancer video below. If you’d like to use dough enhancer in my EZ Wheat bread then you will need to omit the vinegar, potato flakes, and gluten and substitute in the dough enhancer. Because each dough enhancer is different, you’ll need to see if there are tips on the back of the can for adding it to your favorite recipe.

Do you have a food storage question you’d love to get answered by me? Well it’s January Q&A and all month I’m answering your questions! Email me at everydayfoodstorage (at) gmail (dot) com with your questions!

Q&A January-Ask Away!

Crystal — Tue, 03 Jan 2012 03:31:05 +0000

Happy 2012! I hope your holidays have been as fantastic, relaxing, and filled with delectable food and delightful company as mine have been.

I’m excited to bring in 2012 with a question and answer session! Here’s your chance to ask questions about anything and everything Everyday Food Storage–nothing is off limits, so let’s talk cooking, picky palates, making time for it all, anything you like. Food Storage is an important part of everyone’s life, and I’m all about sharing the knowledge!

You have until January 31st to ask any and every question your cute little heart desires, on facebook or via direct email at everydayfoodstorage(at)gmail(dot)com

Food Storage Santa Cookies

Crystal — Fri, 23 Dec 2011 15:13:50 +0000

If you’re looking to sneak a little food storage into Santa’s diet this year-this is totally the cookie for you! Be brave and try it-it is so delicious! They are gingerbread candy cane blossoms-what else entirely encompasses all the flavors of Christmas? Basically you use the gingerbread cookies I posted about a few days ago and shape them into balls. Then after baking and cooling slightly, placing a candy cane Hershey’s kiss in the middle.

Just for Kids Gingerbread (or whatever they’d like them to be) cookies!

Crystal — Thu, 15 Dec 2011 10:01:05 +0000

Do you ever sort of cringe thinking of all that flour you’ll have to slop on your counters when it’s time to do gingerbread cookies with your kids? I know I do, I still don’t have a great way of cleaning flour off of my counters (btw, if you have a good trick, leave a comment below). So, lucky for me I have a wonderful mother who gave me the recipe she would do with my brothers when they were little-can you imagine trying to do gingerbread cookies+flour+FOUR boys under the age of FIVE? Yeah…you know she had to find a better way. Now I’m sharing it with you, all food storage style, so you can have a much easier Christmas and a better time making cookies with your kids this year! (This recipe is very similar to the Cookie Clay Dough, I’ve posted about before)

KID FRIENDLY GINGERBREAD COOKIES

1 Cup Butter
2/3 Cup Brown Sugar, packed
2/3 Cup Molasses
In a small saucepan, combine the above 3 ingredients. Cook over medium heat until sugar is dissolved. Let stand 10 minutes.

1 Egg, large and beaten (1 T. dry egg powder + 2 T. water)
1 1/2 tsp. vanilla extract
Beat together in a large mixing bowl and add the butter mixture. Mix together.

4 Cups Flour (2 Cups wheat and 2 Cups white)
1 1/2 tsp. ginger
3/4 tsp. baking soda
1/2 tsp. ground cloves
Combine all of the above dry ingredients. Gradually add to wet mixture above and mix well.
Cover and chill for about two hours.

Form or mold into balls, ropes, or animals, etc.
This recipe can also be rolled out and cut out with cookie cutters. Usually no flour is needed on the counter or rolling pin. A spatula is all that is needed for the transfer to the cookie sheet. However, I do dip the cookie cutters in flour for easy removal from the cutters. This dough works especially well for cookie cutters that imprint a design as the design holds up well in baking.

Bake at 350 for 8-10 minutes or until set. Cool for 5 minutes before removing to wire racks to cool.

To make 8 Gingerbread Teddy Bears:
Divide dough into 8 equal pieces. Have each of 8 children make from their piece of dough; one 2 inch ball for body, one one inch ball for head, four 1/2 inch balls for hands and feet, two 3/8 inch balls for ears. Place the 2 inch ball on a foil-lined baking sheets for the bear body; flatten to 1/2 inch thickness. Position the 1 inch balls for the head; flatten to 1/2 inch thickness. Attach four 1/2 inch balls to the bear for arms and legs. Attach two 3/8 inch balls for bear ears. Add chocolate chips for eyes, noses and buttons.

OR Shape dough into eight balls, 2 inches each; eight balls, 1 inch each; 32 balls 1/2 inch each; and 16 3/8 in each. Place the 2 inch balls on three foil-lined baking sheets for bodies of 8 bears; flatten to 1/2 inch thickness. Position the 1 inch balls for heads; flatten to 1/2 inch thickness. Attach four 1/2 inch balls to each bear for arms and legs. Attach two 3/8 inch balls for ears. Add chocolate chips for eyes, noses and buttons.

Bake at 350 for 12 minutes or until set.
Cool for 10 minutes before carefully removing to wire racks to cool completely.
Frost bows on bear necks with red frosting/piping tubes.

Food Storage Thanksgiving Helps for YOU!

Crystal — Tue, 22 Nov 2011 21:53:24 +0000

Sorry, I’m a day late on this post. I just returned from Kanab, Ut (the greatest earth on show!) for my grandfather’s funeral. I appreciate all of your condolences to me and my family. He was a great man who loved God, his country, and his family (especially-there are a lot of us!) and he will be greatly missed! In keeping on the family theme….our family is known for huge Thanksgivings-growing up my mom would cook Thanksgiving dinner for 40+ people (all family from out of town-that is how good her Thanksgiving dinner is). So in case you’re in charge of any part of Thanksgiving Dinner, I hope you find these tried and true tips, recipes and food storage helps handy this weekend!

Also, make sure you are signed up for my mailing list (over on the right hand side of my blog) so you can get an early showing of the Black Friday food storage specials and information on how you can win a copy of Michael Buble’s newest Christmas album this weekend!)

FOOD STORAGE THANKSGIVING HELPS!

*MOST IMPORTANT* Download my Thanksgiving Time Saving Tips Handout for more recipes and tips!
Del’s Pie 101 Mini Class
Food Storage Mock Pecan Pie (made with, you guessed it BEANS from your food storage!)
Blender Impossible Pumpkin Pie
Del’s Sour Cream Apple Pie
Easy Butterscotch Creme Pie
Classic Pumpkin Pie-Food Storage Style
Berry Apple Pie
Easy Dutch Apple Pie
Aunt Naomi’s FAMOUS Rolls (a Thanksgiving CLASSIC at our house) including a video on how to shape the rolls.

Food Storage Great Harvest Pumpkin Bread

Crystal — Wed, 16 Nov 2011 11:20:00 +0000

Have you ever had the deliciousness that is Great Harvest Pumpkin Bread? Have you ever wished you could re-create it….at home…using your food storage? Well maybe I’m the only one that wishes for making it at home AND food storage but at any rate, I found a great recipe (from extreme dinner makeover) that solves both problems and tastes just like Great Harvest pumpkin bread. (Please excuse the lack of the cool recipe feature…working on getting it to work with the new layout)

FOOD STORAGE GREAT HARVEST PUMPKIN BREAD

2 1/2 cups white flour
1 cup whole wheat flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
16 oz cooked or canned pumpkin puree (not pie filling)
1 cup oil (or 1 cup bean puree)
4 eggs, beaten lightly (1/4 cup dry egg powder + 1/2 cup water)
2/3 cup water
1 cup semi-sweet or milk chocolate chips ( I did mine with out, not a huge fan of pumpkin and chocolate)

Preheat oven to 350 degrees F. Grease two (9×5 inch) loaf pans or three (8×4 inch) loaf pans.
Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside.
Mix pumpkin, oil, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans.
Bake 60 or 70 minutes or until a toothpick inserted in the center comes out clean.