Food Storage Recipe - Homemade Herb Crackers

 Herb Crackers

 

NEED

 

1 1/2 cups all-purpose flour (or whole wheat flour for a heartier texture)

 

1/2 tsp baking powder

 

1/2 tsp salt

 

2 tbsp olive oil (or melted coconut oil)

 

1/2 cup water (add a little more if needed)

 

1 tsp garlic powder (optional)

 

1 tsp dried herbs (rosemary, thyme, oregano, or parsley)

 

Sea salt for sprinkling

 

Preheat oven to 350°F.

 

 Line a baking tray with parchment paper.

 

 In a Large mixing bowl, combine flour, baking powder, salt, garlic powder, and herbs.

 

Stir in olive oil and water. Mix until a dough forms (not sticky, just smooth).

 

 On a lightly floured surface, roll the dough thin (about 2–3 mm).

 

 Use a knife or pizza cutter to cut into squares or rectangles.

 

 Place on the baking tray.

 

 Brush lightly with olive oil and sprinkle with sea salt + extra herbs.

 

Bake for 12–15 minutes, or until golden and crispy. Keep an eye on them to avoid burning.

 

Cool completely before storing in an airtight container.

 

 

 

 

Food Storage Recipe - Baked Pumpkin Donuts

 I get my pumpkin puree cans at a local discount store for 89 cents a can!! Have a stockpile of them in my pantry. You can make a lot of different things using it. Today I got up VERY early to make some of these pumpkin donuts before it got too hot. 

Baked Pumpkin Donuts

NEED -

For the donuts:

2 cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

2 tsp ground cinnamon

1 tsp pumpkin pie spice

¾ cup light brown sugar (packed)

½ cup granulated sugar

½ cup unsalted butter (melted and slightly cooled)

2 large eggs (room temperature)

15 oz pumpkin puree

For the cinnamon sugar coating:

¾ cup granulated sugar

2 tsp ground cinnamon

½ cup unsalted butter (melted, optional for dipping)

Instructions:

Preheat your oven to 350°F

. Grease a donut tin with nonstick spray and set aside.

In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.

In a medium bowl, whisk together brown sugar, granulated sugar, and melted butter until combined. Add the eggs and whisk well. Stir in the pumpkin puree until smooth.

Pour the wet ingredients into the dry ingredients and mix just until no flour pockets remain. Do not overmix.

Spoon or pipe the batter into the prepared donut tin, filling each cavity about ¾ full.

Bake for 12–14 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.

Let donuts cool in the pan for 2 minutes, then carefully remove.

In a small bowl, whisk together the cinnamon and sugar for coating.

While the donuts are still warm, dip each in the cinnamon sugar mixture to coat. For a more indulgent treat, first dip in melted butter, then coat with cinnamon sugar.

Place on a wire rack and serve immediately for best texture and flavor.

Storage Tips:

Room Temp: Store in an airtight container for up to 3 days.

Fridge: Keeps for up to 1 week, though texture may change.

Freezer: Freeze up to 1 month. Thaw overnight in the fridge before serving.

Hobo Stew In A Dutch Oven

1 lb ground beef

 

1 cup chopped onion

 

1 (28 oz) can maple cured bacon baked beans, undrained (or any beans you love)

 

3 to 4 medium red potatoes, diced

 

1 cup chopped carrots (optional but recommended)

 

1 tsp garlic powder

 

Salt and pepper, to taste

 

1 cup water or beef broth (adjust for desired consistency)

In a Dutch oven, brown the ground beef with chopped onion over medium heat until the meat is no longer pink and the onions are tender. Drain excess grease very well.

 

Add diced potatoes (and carrots, if using), baked beans, garlic powder, salt, pepper, and water or broth.

 

Stir everything together, bring to a boil, then reduce heat to a simmer.

 

Cover and cook for 25–30 minutes, or until the potatoes and carrots are tender and the stew has thickened.

 

Taste and adjust seasoning if needed.

 

Serve hot with cornbread, crackers, or crusty bread on the side.

Easy Beef Stroganofff

 An easy and yummy dish.

NEED

8 oz uncooked wide egg noodles

1 pound ground beef

1/2 cup of diced onion

2 tablespoon flour

1/2 cup of water 

1 (4 ounce) can of mushroom pieces

1 cup  sour cream

Cook the noodles as the directions say to cook them on the package. Drain and set aside.

In a large skillet brown the ground beef and onions until cooked through.

Drain the grease off of the beef . 

Stir in the flour and add the water and mushrooms.

Stir until it becomes thick.

Reduce the heat and stir in the sour cream. 

Add salt and pepper to taste.

Serve over the noodles.

 

 

 

 

 

 

 

 

 

 

Creamy Chicken Pot Pie Orzo

• 2 boneless, skinless chicken breasts, cooked and diced

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• Salt and black pepper, to taste

• 8 ounces orzo pasta

• 2 celery stalks, finely diced

• 2 carrots, finely diced

• ½ yellow onion, finely diced

• 5 tablespoons butter

• 2 tablespoons olive oil

• 2 cups chicken broth

• ½ cup heavy whipping cream

• 1 teaspoon chicken bouillon powder

• ⅓ cup all-purpose flour

 

Prepare the orzo according to the package directions. Drain and set aside.

Sprinkle the chicken breasts with onion powder, garlic powder, paprika, salt, and pepper. Drizzle a little olive oil in a skillet over medium-high heat, then cook the chicken until fully cooked . Dice into bite-sized pieces.

In a large skillet over medium-high heat, melt the butter with the olive oil. Add the diced onion, carrots, and celery. Cook for 4–5 minutes, until the veggies are starting to soften.

Reduce heat to low. Sprinkle the flour over the vegetables and whisk until a paste forms. Continue stirring and cook the roux for 2–3 minutes.

Slowly whisk in the chicken broth and heavy cream. Stir until the mixture is smooth and begins to thicken, with no flour lumps remaining.

Stir in the chicken bouillon powder and add the diced chicken. Simmer until the sauce reaches your preferred thickness. Fold in the cooked orzo, stir to combine, and cook just until heated through.

Spoon into bowls and enjoy creamy, comforting chicken pot pie orzo!

Cheeseburger French Fry Bake

The ultimate comfort food—crispy fries, juicy beef, gooey cheese, and burger sauce all baked to perfection!

 

NEED

2 lbs ground beef 

 

1 bag (28–32 oz) shoestring French fries

 

1 cup shredded cheddar cheese

 

1/2 cup shredded mozzarella cheese

 

1/4 cup ketchup

 

2 tbsp yellow mustard

 

1/4 cup mayonnaise or burger sauce

 

1 small onion, diced

 

1/2 tsp garlic powder

 

Salt and pepper to taste

 

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.

 

In a large skillet over medium-high heat, cook the ground beef with diced onion, salt, pepper, garlic powder, and Worcestershire sauce (if using) until browned. Drain excess fat.

 

Spread half of the frozen French fries in the bottom of the baking dish. Top with half of the cooked beef and a drizzle of ketchup, mustard, and mayo.

 

Add the rest of the fries, the remaining beef, and repeat the drizzle of sauces. Sprinkle shredded cheddar and mozzarella evenly on top.

 

Bake uncovered for 30–35 minutes or until the fries are golden and the cheese is bubbly.

Crockpot Hobo Casserole

 

It is hot outside, so dig out your crock pot for this recipe. Don't heat up your house with the oven.

NEED

• 1 lb ground beef
  
• 1/3 cup diced white onion
• 3 cups frozen diced potatoes kept frozen
• 1/2 teaspoon garlic salt
  
• 10.5 oz can of cream of mushroom soup
  
• 1 teaspoon minced garlic
  
• 1 cup shredded cheese
  

Brown the ground beef and onion in a skillet.

Drain it very well.

Lightly spray the crock pot with cooking spray and then add thebrowned ground beef, 3 cups frozen diced potatoes (kept frozen), 1/2 teaspoon garlic salt, 10.5 oz Can Cream of Mushroom Soup and 1 teaspoon minced garlic and stir until well combined.  Sprinkle 1 cup shredded cheddar cheese evenly on top of everything.  Cover and cook for 3-4 hours on low or 1.5-2 hours on high.  You will know that it is done when the potatoes are tender.    

Creamy Chicken & Pasta

 Brown 1 pound of Cut up boneless chicken breast. Cut into bit size pieces.

Add 1 bag of zesty garlic frozen vegetables pasta blend, 1 can of cream of chicken soup, and 1/2 cup of water.

Cover and simmer until done.

Navajo Flatbread

This is the easiest kind of bread you can make and cost pennies.

NEED

 

2 cups flour

 

1 - 1 1/4cup of lukewarm water

 

1 table spoon baking powder

 

1 tsp  salt

 

1 table spoon oil/butter/shortening

 

Mix dry ingredients together and add most water, mix and add water until it has the consistency of tacky pizza dough.

 

Knead for a few minutes.

 

Let rest in greased bowl for 30- 60 minutes.

 

Divide into 6 pieces and roll out on floured surface thin. (Tortilla thickness)

 

Heat your griddle to 350F.

 

Cook until golden brown spots and flip, cooking until done.

 

They can be made ahead and kept under a flour towel or frozen for later use.

Make Buttermilk From Powdered Milk

 

A lot of recipes call for buttermilk. It can be easily made using powdered milk. 

Combine 1 cup of water with 4 tablespoons of powdered milk.

Add 1 tablespoon of  lemon juice or vinegar to that.

Stir this well and let it sit for about 10 minutes to let it curdle.