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.

© 2012, Crystal. All rights reserved.

Look what I found while shopping at Costco the other day?! I couldn’t believe it when I saw it!

WHAT IS SO IMPORTANT ABOUT SHELF STABLE WHOLE MILK?

Did you know that one of my most commonly asked questions is what families with young children still drinking whole milk should store in their food storage since powdered milk is non-fat? This provides a great back up for those of us with toddlers and for who a high fat milk is important. (Did you know that the fat in milk is essential in brain development in young children?) Not to mention a nice back up for a snow storm or to prevent a late night trip to the store!

HOW WOULD I STORE SHELF STABLE MILK?

Hershey’s says…

HERSHEY’S Shelf Stable Milk can withstand temperature variations wonderfully.

Putting the product on the shelf then in the refrigerator back and forth causes no harm to the product as long as it remains unopened.

The best temperature to store the milk is from 33° F to 80° F.

It can withstand higher temperatures but this will cause the milk to age quicker (leading to off flavor and a slight brown tinge).

The temperature the milk can be stored at is related to time. Storing the milk at 81° F to 108° F over the shelf life will simply cause the milk to age sooner but will not cause injury or illness. Storing the milk at 109° F for more than 10 days may cause the milk to sour or carton to swell but will not cause injury or illness. Storing the milk at 131° F for 5 days or more may cause the milk to sour or the carton to swell but will not cause injury or illness.

The milk should not be frozen as this will cause the appearance of the milk to be off.

We recommend serving the milk chilled.

After opening refrigerate the product and use within 14 days.

WHAT IS THE SHELF LIFE OF SHELF STABLE MILK-IN FOOD STORAGE TERMS?

It’s definitely not the same shelf life of powdered milk which is technically 30+ years. Shelf stable milk does have a use by date on the packaging which is usually with in a year or so.

WHERE CAN I PURCHASE SHELF STABLE MILK?

Well, apparently you can purchase it at some Costcos. You can check availability of Hershey’s shelf stable milk by state by clicking HERE or you can even purchase Borden shelf stable milk through places like AMAZON by clicking HERE.

IS IT CHEAPER TO USE SHELF STABLE MILK V. FRESH MILK?

No, it isn’t. But it is a great option if you have family members in need of whole milk that you would like to be prepared for.

WHAT ELSE CAN I STORE IF I DON’T WANT TO STORE SHELF STABLE WHOLE MILK

If you have a family member that benefits from whole milk but you don’t want to store shelf stable whole milk you can store extra amounts of peanut butter (which contains healthy fat for brain development) or canned evaporated milk. Both of those options do not have the shelf life of regular powdered milk but serve as good alternatives.

© 2011, Crystal. All rights reserved.

Peanut Butter Moo’d:-makes two 8-ounce cups

Banana-Pineapple Freeze

© 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.

1. the recipe for making the food storage yogurt from your powdered milk
2. the instructions for turning it into greek style yogurt and yogurt cheese,
3. ideas for how to use your food storage yogurt, greek style yogurt and yogurt cheese every day
4. helps for troubleshooting your yogurt
5. and food safety guidelines
6. I’ve also played around with the instant milk measurements so if you’re brave to try it again-it should work!

CLICK HERE TO DOWNLOAD MY FOOD STORAGE YOGURT HANDOUT FOR FREE!

© 2011, Crystal. All rights reserved.

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.

How-to video showing how to homemade food storage Greek yogurt and yogurt cheese:

Basic Instructions for your homemade food storage Greek yogurt and yogurt cheese:

Pour yogurt into cheesecloth or coffee filter over a bowl or quart jar (allowing the yogurt to drip freely into the bowl or jar as the whey is squeezed out).  Cover and place a weight on top (either a bag of water or piece of fruit).  Allow whey to drain for 4-8 hours depending on whether you would like Greek yogurt (less thick) or yogurt cheese (like the consistency of a soft cream cheese).

Cheesecloth:
If you want to get cheesecloth for cheap (much cheaper than you can get at the store) you can get some HERE at Amazon.com.  Otherwise, look down you kitchen gadget aisle at your grocery store.

If you missed the recipe for making your own homemade yogurt from food storage-powdered milk to be exact, click HERE.

© 2011, Crystal. All rights reserved.

How to make food storage yogurt with powdered milk:

What you’ll need for food storage yogurt with powdered milk:

• 2-quarts pasteurized milk (cream, whole, low fat, or skim) — for food storage purposes, we’ll use powdered milk.  For non-instant milk you’ll need, 1 1/2 c. dry milk powder and 2 quarts water.  If you’re using instant milk you’ll need, 3 c. dry milk powder and 2 quarts water (or whatever your milk’s specific instructions are for making 2 quarts of milk).
• Additional nonfat dry milk powder (for extra milk proteins) — Use 2/3-cup powder when using instant powdered milk (if you used a skim milk-otherwise use 1/3-cup), or use 1 1/3-cup powder when using non-instant powdered milk (or 2/3 if you didn’t use skim milk above). The higher the milk solids the firmer the yogurt
• Commercial, unflavored, cultured yogurt — Use 1/2-cup. Be sure the product label indicates that it contains a live culture. Also note the content of the culture. L. bulgaricus and S. thermophilus are required in yogurt, but some manufacturers may in addition add L. acidophilus and/or B. bifidum. The latter two are used for slight variations in flavor, but more commonly for health reasons attributed to these organisms. All culture variations will make a successful yogurt.  I like the Mountain High Yoghurt as my starter.
• (Optional) 2 to 4 tablespoons sugar or honey.

Instructions for your food storage yogurt:

1. Mix your powdered milk (all of it-both the milk to make the initial 2 quarts of milk and the additional milk).
2. In a 4-5 qt. slow cooker, place milk and sugar or honey, if you are using it, cover and cook on low for 2 1/2 hours.
3. After the 2 1/2 hours, unplug the slow cooker and let it sit for 3 hours.
4. After the 3 hours, remove 2 cups of milk (you may notice a skin of sorts on your milk in the slow cooker, go ahead and remove that with a spoon and discard) and stir in the 1/2 cup of yogurt in a separate bowl.  Add the yogurt mixture to the remaining milk and stir.  (If you want to check your milk temperature, you can use a candy thermometer and make sure it’s between 112 and 117 degrees F.  Put the lid back on the slow cooker and wrap in a large and thick bath towel and let sit (unplugged) for an additional 8 hours.
5. After the 8 hours, unwrap and uncover the slow cooker.  SCOOP (DO NOT STIR) the yogurt into clean containers and refrigerate – chill before serving.

(This recipe was adapted from National Center for Home Preservation and the method of cooking the slow cooker was approved by the man who wrote that article…as long as it doesn’t curdle-if yours curdles throw it out!)

How to make a delicious and healthy yogurt parfait from your food storage yogurt:

If you want to make your own delicious granola, you can see THIS POST.

© 2011, Crystal. All rights reserved.

I’m not quite sure how I’ve gone so long before teaching about yogurt…but better late than never, right? We’re going to be working on homemade yogurt together over the next couple of weeks.  I’ll show you some AMAZING things that you can do with yogurt!  Not only will it be good for your waistline and pocketbook, your taste buds will also be thanking you!  So, to make sure you’re all ready to begin.  Here is a video introducing yogurt, it’s benefits, how we’re going to use food storage in it and the items you’ll need so we can get started.

One last word on the yogurt starter you choose: Be sure the product label indicates that it CONTAINS live cultures. Also note the content of the culture. L. bulgaricus and S. thermophilus are required in yogurt, but some manufacturers may in addition add L. acidophilus and/or B. bifidum. The latter two are used for slight variations in flavor, but more commonly for health reasons attributed to these organisms.

CHEESECLOTH:
If you’re wondering where to find cheesecloth for cheap, the best place is bulk at AMAZON.  You can check it out for yourself, by clicking HERE.

© 2011, Crystal. All rights reserved.

So if you’ve tried Magic Mix…chances are you fallen in love with it and chances are so will your neighbors!  It makes white sauces easy, make incredible pudding, and allows you to make your own condensed soups…plus, it uses up powdered milk-which for most is VERY hard to do!  Just mix up the Magic Mix and put it any CLEAN jar you have.  Attach the recipe cards to the top (which of course I have already put together for you) and you’re done!  SO EASY!

If you need more instruction on how to mix your Magic Mix-I’ve included my video below.

The secret behind making MAGIC MIX: (Makes 5 Cups of Magic Mix)

2 1/3 c. dry non-instant powdered milk
1 c. all purpose flour
1 c. butter, at room temperature and cubed

Combine dry milk, flour and butter into a large bowl. Mix with electric hand mixer until it resembles cornema. Keep mix tightly covered in the refrigerator for up to six months. Yield: 5 cups.

© 2010 – 2011, Crystal. All rights reserved.