Nothing is better on a wintry morning than a hot waffle. Try using your quinoa in this waffle recipe. Using beaten egg whites make it a light and fluffy waffle! It will be a family favorite! Try using our powdered egg whites for a quick fix as well as freeze dried fruits!
Yield: 10 servings
Prep time: 10 minutes
½ cup water
¼ cup quinoa rinsed
1 2/3 cups white whole wheat flour
2 tbsp. packed brown sugar
1 tsp. baking powder
¼ tsp. salt
1 cup mashed bananas (2)
3 eggs separated
3 tbsp. unsalted butter, melted
1 ½ cups fat-free milk
Fresh blueberries, raspberries, and or sliced strawberries
In a sauce pan bring water to boiling; stir in quinoa. Reduce heat; cover and simmer for 15 minutes until tender and liquid is absorbed. Remove from heat. Transfer to a small bowl and cool for 1-2 hours. Preheat waffle baker. In a large bowl combine the flour, brown sugar, baking powder, and salt. In a medium bowl combine the quinoa, banana, egg yoks, butter, and milk. Add to flour mixture and stir just until combined. In a clean medium bowl, beat egg whites with an electric mixer or wire whisk until stiff. Fold into banana batter. Bake batter according to waffle baker directions. Serve topped with berries.
Adding beaten egg whites makes for a lighter waffle!
We had a really great time in Salt Lake at the Utah State Preparedness Expo Saturday, September 12. We met a lot of wonderful people who are trying to get prepared with food storage. As I was giving out different food samples, I had several who asked for the recipes for the chili and fruit cobbler that I had made. So I thought I would share them here.
Mix 3 cups of freeze dried fruit with 5 cups of water. (You can use 1, 2 or 3 kinds) I used 2 (blueberry and raspberry). Bring to a boil and add 1 cup sugar. Boil for a few minutes. The mixture will be thin. Add 3/4 cup tapioca and mix well.
Pour into a cake pan and let cool for a few minutes.
Next, mix 3 cups complete white cake mix with 1 ¾ cups water. Pour over fruit mixture and bake at 375 degrees for 40 to 45 minutes. Can serve it warm or cold.
7 cups water 1 16 oz. can stewed tomatoes, undrained ½ c. tomato powder 3 cups dried beans that have been soaked overnight* 3 c. freeze dried ground beef 2 tsp. beef bouillon ¾ c. chili powder 1 Tblsp. cumin 1 Tblsp. oregano 2 tsp. salt ½ tsp. cayenne (optional) *I used black turtle and small red beans
Put water into a large stew pot. Add the tomatoes, tomato powder, ground beef, beef bouillon, chili powder, cumin, oregano, salt and cayenne. I cooked the beans separately then added them later. Let simmer for 30 minutes to 1 hour until done. Enjoy with onions, sour cream and cheese. **The amounts on the seasonings are an estimate since my husband was helping me and never measures anything. I would suggest adding them to taste.
Contributed by Pam Higley
On cold days like this, there’s nothin’ better than a hot meal! A delicious and very filling meal is homemade crockpot chili. This mildly spicy soup is great for a one-time big family meal or several meals for those who enjoy leftovers, although I would recommend eating it within 4 days. With a little prepping the day before, this homemade crockpot chili requires little effort to make!
On the evening before the meal is to be made, soak 3 to 4 cups of pinto beans in water overnight. Then, make sure there is about two pounds of thawed ground beef in the refrigerator.
Once you’re ready to make the homemade crockpot chili, start by putting two cups of water in the crockpot. Then, break up the thawed ground beef into small chunks and put in the crockpot. Next, sprinkle 7 to 10 tablespoons of chili powder over the raw meat, then put the crockpot lid on and cook on medium heat for at least two hours. If you find that you don’t have any ground beef, freeze-dried ground beef is a perfect necessity to have in your food storage for just such occasions!
After the 2 hour mark, rinse the pre-soaked pinto beans thoroughly with hot water and add to the chili-seasoned hamburger. Don’t worry if you forget to let the beans soak overnight. Just make sure to boil them in hot water for 15 to 20 minutes, let them soak for an hour, then rinse them thoroughly in hot water before adding them into the chili.
Now’s a great time to add anywhere between ¼ cup to ½ cup of chopped onions if that’s something everyone likes. If the crockpot is left on high, let the ground beef-and-bean mix cook for another two hours to make sure the beans and meat are completely cooked.
Next, open 2 to 3 cans of diced tomatoes (but do not drain any of the tomato juices out of the cans) and dump into the crockpot. Stir the tomatoes into the chili and let it sit for about 5 minutes and then it’s ready to serve!
Contributed by Angelia Kuna
I don’t know very many women who don’t love a good surprise! For mother’s day yesterday, it was the perfect opportunity to surprise both of our mothers with this very sweet treat that sure brought a smile to their faces. These Sugar Surprise Cookies are just that—sugar cookies with a hidden brownie inside!! Mouth-watering, ooey-gooey, and very rich, these cookies are amazing!! These cookies are actually pretty easy to make, and because the outer layers are sugar cookies, you can get creative and use cookie cutters to make these desserts even more special!
Start by making a batch of delicious brownies. They’re very easy to make! For this particular recipe, it was easier for me to line the cookie sheet with aluminum foil before spraying it—this made it so I could remove the brownies easily from the pan and be able to use a metal cookie cutter if I decided to. To make this cookie-sheet-sized pan full of brownies, I used 3/4 cup of water, and blended it until smooth with 3 3/4 cups of the brownie mix. For a little extra flavor, feel free to add some mini marshmallows, some chopped nuts, or if you’re a chocoholic like me, mix in 3 tablespoons of baking cocoa powder.
Bake the brownies in a thin cookie sheet at 350 degrees for about 24 minutes, or until an inserted toothpick comes out clean. Leave the oven set to 350 for the final baking of the cookies.
Making it this way and using my smallest round cookie cutter gave me a total of 15 perfectly round brownie inserts to put inside the sugar cookies. If you want more than that, simply adjust your brownie mix using the ratio 1 part water to 5 parts brownie mix. It all depends on how many cookies you plan to bake.
While that bakes, make the sugar cookie dough. The trick to making amazing sugar cookies is to use the same amount of butter as you do sugar and powdered sugar (the powdered sugar gets added in with the flour and baking powder later in the recipe). Then whatever measurement you used for the butter and sugars, use twice as much flour. Then be sure to add some vanilla extract for a little extra flavor. To make them rise, add some baking powder.
For this recipe I creamed together 1 cup of butter and 1 cup of sugar along with 4 teaspoons of vanilla extract and 4 tablespoons of milk.
Next, I combined in a separate bowl 2 cups of flour, 1 cup of powdered sugar, and 3 teaspoons of baking powder. Dump the flour mix into the butter mix, making sure to only add 1 cup at a time to make sure it all gets blended smoothly.
Once the dough is completely mixed together, lay out some wax paper and get out the rolling pin and a fairly good sized cookie cutter. For me, I taped the wax paper onto a cutting board so the paper would quit moving (seemed to work great!!), then sprinkle with powdered sugar (NOT flour) and roll out the cookie dough. Cut the sugar cookie dough however you want!! Just make sure they’re slightly bigger than the brownies so they’ll fit nicely between two sugar cookies.
Sandwich a brownie in between two sugar cookie dough cutouts, then pinch the two sugar cookies together. Smooth out the edges on the cookies so you cannot see any of the brownie.
Bake the cookies on a greased cookie sheet on 350 degrees for 7 to 9 minutes, or until the bottoms are lightly golden brown. *Note that these cookies will expand a little bit, so don’t place them too closely together.
To keep these fresh and soft, stick them into a sealed container or onto a paper plate and into a plastic bag. Enjoy as is or with some cream cheese frosting, or warmed up on top of some vanilla ice cream!
Contributed by Angelia Kunz
Today is banana day! A terrific fruit that is excellent anytime! Bananas offer so many health benefits for everyone to enjoy! A banana is loaded with potassium, which can help increase alertness1. Bananas are officially recognized by the FDA as being able to lower blood pressure and protect against heart attack and stroke.1 Eating bananas have a see-to-believe effect on us, too. They can help with cramping and reduce swelling.1
Who uses a banana peel? Maybe you should! Why you ask?? Besides the creative reasons like polishing silverware and leather shoes, scientists have recently added purification of drinking water contaminated with potentially toxic metals2 to the list of uses. With summer time coming, this little tick is one to keep on hand—if you get bit by a bug or develop hives1, rub the inside of a banana peel on the irritation for relief! Who knew?!
With all the vitamins and nutrients found in bananas, they are one food you should try and consume daily. But what happens if there comes a day when we get a shortage of bananas? With so many benefits from bananas, freeze-dried sliced bananas and dehydrated banana slices are both must-haves in everyone’s food storage for just in case!
To help celebrate banana day, enjoy making this delicious frosted banana cake!
Start by preheating the oven to 350 Degrees. Blend together 2/3 cup shortening, 1 1/3 cup sugar, 4 eggs, and 3-4 bananas. In a separate bowl, mix together 2 ½ cups flour, ½ teaspoon baking soda, 4 teaspoons baking powder, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg.
Once the banana mixture is smooth, gently add the flour mix into it and stir well. A wonderful additive to this banana cake is chopped walnuts or chopped almonds, but that is completely optional!
Once the batter has been prepared, grease a cake pan and pour in the batter. Bake for 48-50 minutes, or until a toothpick comes out clean.
Right after the banana cake is baked, bring ¼ cup of butter to a boil in a pot on the stovetop.
Once the butter starts to boil, add 2 tablespoons of milk, 1 cup butterscotch chips, and ½ cup brown sugar. Stir continuously until the brown sugar is completely dissolved. Once it’s dissolved pour immediately onto the banana cake and smooth it out evenly. Best when eaten within 4 days.
Another great article discussing the benefits of bananas can be found at http://healthunify.com/how-banana-can-aide-you-to-your-health/
Contributed by Angelia Kunz
TODAY IS ALMOND DAY!! Have you had your helping of almonds today?? If not, here’s why you should have a good helping of almonds every day! All the vitamins and minerals found in almonds are very beneficial to one’s body, mind, and weight. Eating just 23 raw almonds each day can make a significant improvement in one’s life. Studies have shown that an almond-rich diet can help with memory improvement, which can also reduce the risk of developing Alzheimer’s. Almonds can strengthen one’s heart, teeth, and bones. Using the oil from almonds is also very useful in nourishing one’s skin and hair. For example, using almond oil will help reduce acne and scaring of the skin. The antioxidants found in almonds can help reduce dandruff when rubbed onto the scalp. With so many positive things about almonds, it’s definitely worth including them in one’s food storage.
For those days when you need a sweet treat, try this recipe for Cinnamon Sugar Almonds cooked in the crock pot. Start by spraying the inside of your crock pot generously with cooking spray. Stir together 1 ¼ cup of white sugar, 1 ¼ cup of brown sugar, and 3 tablespoons of cinnamon. In a separate bowl, whip together one egg yolk and 2 teaspoons of vanilla extract. Whisk by hand until it becomes frothy. Dump 3 cups of almonds—1 cup at a time—into the egg/vanilla liquid.
Scoop the almonds into the cinnamon/sugar powder. Stir thoroughly until all the almonds are nicely coated. Pour that bowl into the crock pot and let it cook on low heat. Stir every half hour for 2 hours or until the almonds are soft. Pour ¼ cup of water into the crock pot and stir well. Cook for another hour, then dump the almonds onto some wax paper to dry. For a little extra zing, mix together ¼ cup white sugar, ¼ cup brown sugar, and ½ a tablespoon of cinnamon, then sprinkle on top of the almonds after they are first placed onto the wax paper.
This delicious, but rich treat will satisfy all your taste buds while providing some of the benefits that almonds have to offer.
Contributed by Angelia Kunz
Eating hashbrowns with your breakfast is pretty common. Eating mashed potatoes with your breakfast, though, just seems odd. But why? A potato is a potato, so what harm could it do? That’s why for breakfast this morning I made my family a little something I like to call Breakfast Mash.
Simply put, Breakfast Mash is a layered breakfast:
Middle Layer of prepared butter mashed potatoes
Bake at 350’ for about 10 minutes, or until the cheese is melted.
Now you have something new and delicious to try for breakfast!
It pairs great with some fresh biscuits!
Go ahead and give something new a try!
Contributed by Angelia Kunz
Potatoes are a definite must-have when it comes to your food storage. They are a terrific addition to any breakfast in the form of hashbrowns, or in the form of potato dices they can be mixed in with other breakfast meals. You can eat potatoes for lunch and dinner as a side dish such as mashed potatoes or French fries, or you can serve up a baked potato or a potato cake as your main dish.
A potato cake is pretty simple to make and very filling! They taste pretty good, and if you use our butter mashed potatoes it adds a delicious buttery taste to the potato cakes! To make these potato cakes, mix together in a bowl 1 cup of butter mashed potato flakes, ½ cup of water, 2 tablespoons of sour cream*, one egg*, and some pepper.
Roll a handful of the potato mix into a ball and gently flatten into an even patty. Grease a frying pan—either with a little butter or just some Pam Cooking Spray, and cook the patties on a medium-low heat until they start to brown. Then flip the patties and brown the other side.
*If you would like to use our whole eggs powder and our sour cream powder , add 2 ½ tablespoons of the whole egg powder, use only 1 tablespoon of the sour cream powder, and pour in a whole cup of water instead of just ½ a cup.
Contributed by Angelia Kunz
At the end of a long day, all you want to do is sit down and relax…but instead you have hungry tummies that need to be fed. The ultimate question—what to fix for dinner. It seems like that is one of the hardest questions to answer after a stressful day. You know you need to make something that will both satisfy the hunger and be nutritious. On the other hand, you just want to give each person a box of cereal and call it good. Why not pick something that is both filling and nutritious and also simple to prepare! That way you can feel good about what you’re feeding your family for dinner and still have time to relax before bed. Using all the ingredients from Rainy Day Foods you can prepare this Potato Surprise in just minutes!
Start by getting a deep, glass dish that is safe to bake. Preheat the oven to 350’.
Take five minutes and mix together in the glass dish:
• 1 ½ cups of freeze-dried ground beef
• ½ cup of freeze-dried garden peas
• ½ cup of freeze-dried green beans
• 1 cup of dehydrated carrot dices
• ½ cup of freeze-dried, super-sweet corn
• 1 ½ cups of elbow macaroni
• 2 cups of water with 2 teaspoons of Montreal steak seasoning
Cover the glass dish with aluminum foil and put into the oven. While it bakes for 30 minutes, go sit down and relax. Once the timer goes off, put ½ cup of freeze-dried, shredded Colby cheese into a cup with ¼ cup of HOT water. Set aside.
Prepare a batch of delicious butter mashed potatoes. Put 3 cups of water with 1 cup of the potato flakes. Microwave for 10 minutes, but make sure to stir at the 5 minute mark. Stir again once it is done, then take out the main dish that’s still in the oven. Spread the potatoes evenly on top of the meat/veggie/noodle dish. Top with the shredded cheese, then bake again for 10 minutes.
And just like that you have accomplished making dinner and gave yourself a few minutes to relax before dinner. Now go enjoy your meal with your family!
Contributed by Angelia Kunz
It’s a new year, which means it’s time for a new start! What a great time to refresh and restock your food storage! If you don’t have a food storage supply, now is a great time to start! It’s ideal for emergency preparedness, but it also comes in handy for those days when you just don’t feel like going to the grocery store. Having a food storage comes in handy if you are in the middle of a cooking project and happen to run out of a certain ingredient; it’s nice to have a back-up supply just in case! The other nice thing about having a food storage supply is you can use it to make delicious and nutritious meals even when it’s not an emergency! This Chicken Pot Pie is a perfect example! You can find every ingredient in your Rainy Day Foods food storage!
I started making this chicken pot pie by cooking some chicken in a frying pan with about 2 cups of water and 2 teaspoons of chicken bouillon. While you’re at the oven, preheat the oven to 425 Degrees. (Feel free to use 2-4 teaspoons of gluten-free chicken bouillon and a small can of precooked, boneless chicken from your food storage supply!)
Next make the breading using Rainy Day Foods buttermilk biscuit mix. If you plan on doing a deep dish pot pie like I did, use 4 cups of buttermilk biscuit mix with 1 cup of milk. If you want to use a normal pie pan, use only 2 cups of buttermilk biscuit mix and ½ cup milk. I mixed the two ingredients together in my amazing Bosch compact mixer with the dough hook attachment, but you can use a regular mixing bowl and spoon if you don’t have one.
Roll out about ¾ of the dough until it is big enough to completely line the inside of your greased and floured pie pan.
If you are using fresh veggies, now is the time to chop them. But if you want to save yourself a lot of time, just reconstitute your desired proportions of freeze-dried vegetables from Rainy Day Foods, such as super sweet corn, green beans, garden peas, and potato dices.
Next chop up the chicken.
Once everything is in smaller pieces, combine in a frying pan 1 teaspoon of chicken bouillon and 1 cup of water. Once all the chicken bouillon powder is dissolved, add all your chicken meat and vegetables. Stir until everything is warm and there is no more liquid.
Once ready, fill your dough-lined pie pan.
With the remaining dough, roll it out and put it on top, pinching the two edges of dough together, sealing in the veggies and chicken.
Cook for 12 minutes until the bread is a light, golden brown.
Gather everyone around the table and enjoy!
Contributed by Angelia Kunz