Make Your own Oat Milk

 

It is super easy to get your own oat milk at home. Easy, dairy-free goodness ready to sip or cook with!

Just blend 3/4 cup of rolled oats with 3 cups of water, add a pinch of salt.

Strain it through some cheese cloth.

 Chill it. 

 

Low-Cost Recipes

 

Lazy Lasagna – Made with frozen ravioli, pasta sauce, and mozzarella—no layering required!

 

Taco Macaroni & Cheese – A cheesy blend of taco-seasoned ground beef and mac & cheese.

 

No-Peek Chicken Casserole – Chicken, instant rice, and soup mix all baked together—no stirring, no peeking.

 

Bubble-Up Pizza Casserole – Uses biscuit dough, pizza sauce, cheese, and your favorite toppings.

 

Lazy Enchiladas – Frozen taquitos baked with enchilada sauce and shredded cheese.

 

Mini Chicken Pot Pies – Crescent rolls filled with chicken, veggies, and cream of chicken soup, baked in muffin tins.

 

Slow Cooker BBQ Chicken Sandwiches – Toss canned or frozen chicken with BBQ sauce, let it cook, then serve on buns.

 

Frozen Burrito Casserole – Layer frozen burritos with enchilada sauce and cheese, then bake.

 

Cheesy Chicken Broccoli Rice Casserole – Chicken, rice, cheese, and broccoli baked together in one dish.

 

Creamy Sausage Tortellini Soup – A rich, one-pot meal made with sausage, tortellini, and a creamy broth.

 

Smashed Cheeseburger Tacos – Ground beef smashed into tortillas with melted cheese—crispy, cheesy, and fun!

 

Chicken Parmesan Sliders – Chicken tenders, marinara, and cheese baked in Hawaiian rolls.

 

Cheesy Tater Tot Casserole – Ground beef, veggies, soup, and tater tots all baked to golden perfection.

 

Creamy Chicken Taco Soup – Canned chicken, cream cheese, taco seasoning, and beans in a simple stove top soup.

 

Sloppy Joe Biscuit Bake – Sloppy Joe filling baked under a fluffy biscuit layer.

 

One-Pot Spaghetti – Everything—including the noodles—cooks in one pot with meat and sauce.

 

Sheet Pan Nachos – Layer chips, cheese, and toppings on a tray and bake—everyone can customize their portion.

 

Chicken Alfredo Bake – Rotisserie chicken, Alfredo sauce, and pasta all tossed together and baked with cheese.

 

Mac & Cheese with Hot Dogs

 

Stuffed Crescent Roll Ups – Crescent dough filled with ham and cheese, baked until golden.

 

French Bread Pizza – Slice a loaf of French bread, top with sauce, cheese, and toppings, and bake.

Food Storage Recipe - Amish Sunday Casserole

Amish Sunday Casserole 

 

NEED

• 1 lb ground beef

 

• 1 medium onion, chopped

 

• 1 cup carrots, sliced

 

• 1 cup celery, sliced

 

• 1 cup frozen peas

 

• 2 cups cooked egg noodles

 

• 1 can cream of mushroom soup

 

• ½ cup milk

 

• 1 cup shredded cheddar cheese, divided

 

1. Cook the Beef & Vegetables

 

1. Heat a large skillet over medium heat.

 

2. Add the ground beef and chopped onion. Cook until the beef is browned, breaking it apart with a spoon.

 

3. Stir in the carrots, celery, and frozen peas, cooking for a few minutes until slightly softened.

 

4. Add the cooked egg noodles to the skillet.

 

5. Pour in the cream of mushroom soup and milk, stirring until everything is well combined.

 

6. Mix in ½ cup of shredded cheddar cheese, stirring until melted into the mixture.

 

7. Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly.

 

8. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top.

 

9. Bake in a preheated oven at 350°F for 25–30 minutes, or until the cheese is golden and bubbly.

 

10. Let the casserole cool for a few minutes before serving.

Food Storage recipe - 8 minute cheesecake

 

8 Minute Cheesecake

 

1 8oz package of cream cheese softened

 

1/3 cup of sugar

 

1 cup of sour cream

 

2 teaspoons of vanilla

 

1 8oz container of cool whip

 

1 graham cracker pie crust

 

Beat cream cheese until smooth, gradually beat in sugar.

 

Blend in sour cream and vanilla.

 

 Fold in whipped topping, blending well.

 

 Spoon into crust. 

 

Chill until set; at least 4 hours.

Nature’s Remedy for Body Aches – Make Your Own Pain Relief Oil

How to Make:

 

Add to a pan:

 

8 tablespoon dried ginger

 

3 tablespoon whole cloves

 

3 hand fulls dried rosemary

 

3 tablespoons crushed black pepper

 

Pour in 8.5 ounces olive or coconut oil

 

Heat gently for 10–12 mins (don’t boil)

 

Cool, strain, store in glass bottle

 

Use:

 

Massage on joints, back, or sore muscles twice daily

 

Tips & Safety:

 

Patch test before full use

 

Avoid broken skin or open wounds

 

Store in a cool, dark place

 

Food Storage Recipe - Chicken Patty Sandwich

 This is super easy and taste so yummy. 

I use 1 large can of shredded chicken breast , chopped onion, 2 eggs, crackers and mix that all up. 

Form into patties and bread with fry breading.

Fry until crispy.

Serve with mayo on buns!

 

Food Storage Recipe - Quick Beefy Rice

 

1 pound ground beef

 

1 box beef rice a roni

 

1 small can beef broth

 

Brown ground beef

 

Brown the rice as directed

 

Once rice is browned add 1 1/2 cups hot water, 1 can beef broth and brown ground beef. 

 

Simmer 15 minutes.

 

Serve

Food Storage Recipe - Smothered Chicken & Rice

 

Smothered Chicken and Rice 

 

NEED:

 

4 boneless, skinless chicken breasts (or thighs), cut into chunks

 

2 tbsp olive oil

 

1 medium onion, diced

 

2 cloves garlic, minced

 

1 cup chicken broth

 

½ cup heavy cream

 

½ cup diced tomatoes (optional)

1 tsp paprika

 

1 tsp dried thyme

 

½ tsp cayenne pepper (adjust to taste)

 

Salt and black pepper, to taste

 

2 tbsp fresh parsley or chives, chopped (for garnish)

 

2 cups cooked white rice

Heat olive oil in a large skillet over medium-high heat.

 

 Season the chicken with salt, black pepper, paprika, thyme, and cayenne pepper.

 

 Sear for 3-4 minutes per side until golden brown. 

 

Remove from skillet and set aside.

In the same skillet, add the diced onion and cook until soft .

 

 Add minced garlic and cook for another 30 seconds until fragrant.

 

Pour in the chicken broth, heavy cream, and diced tomatoes. 

 

Stir well, scraping any browned bits from the bottom of the skillet.

 

 Let it simmer for 3-4 minutes until slightly thickened.

 

Return the seared chicken to the skillet, coating it with the sauce.

 

 Reduce heat to low, cover, and let it simmer for 10-12 minutes until the chicken is fully cooked and the sauce thickens.

 

Spoon the smothered chicken and sauce over a bed of warm, cooked white rice.

 

 Garnish with fresh parsley or chives.

 

Enjoy!

 

 

 

 

 

 

 

Food Storage Recipe - Hamburger and Potato Casserole

 NEED:

 1 pound ground beef

– 4 cups potatoes, peeled and thinly sliced

– 1 cup onion, finely chopped

– 1 cup cheddar cheese, shredded

– 1 can condensed cream of mushroom soup

– 1/2 cup milk

– 1 teaspoon garlic powder

 – 1 teaspoon dried thyme

– Salt and pepper to taste

Bread crumbs

butter

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
    
2. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat Very well.
    
3. In a separate bowl, mix together the cream of mushroom soup, milk, garlic powder, dried thyme, salt, and pepper until well combined.
    
4. Spread half of the sliced potatoes in an even layer at the bottom of the greased baking dish. Top with half of the cooked ground beef, followed by half of the chopped onion. Pour half of the sauce over the layers. Repeat the layers with the remaining potatoes, ground beef, onion, and sauce.
    
5. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
    
6. In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the cheese layer.
    
7. Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.

 

Food Storage Recipe - Cheesy Fiesta Chicken and Rice✨

1-1.5 lbs chicken, cubed

 

1 packet taco seasoning

 

1 tsp garlic powder

 

1 tsp ranch seasoning

 

2 boxes Spanish-style Rice-A-Roni (seasoning packets removed)

 

3 ¼ cups chicken broth

 

1 can diced tomatoes with green chiles

 

½ cup queso cheese

 

Sour cream & green onions for topping

 

Instructions:

Preheat oven to 375°F.

 

In a casserole dish, toss chicken with taco seasoning, garlic powder, and ranch seasoning.

 

Add dry Rice-A-Roni (no seasoning yet!) and stir.

 

Mix chicken broth with the reserved seasoning packets, pour over chicken and rice.

 

Stir in diced tomatoes with green chiles. Cover and bake 1 hour.

 

Drizzle with queso, then top with sour cream and green onions.

 

CREAMY GARLIC BUTTER CHICKEN AND ROTINI IN PARMESAN SAUCE

 

NEED

• 12 oz rotini pasta

• 2 boneless, skinless chicken breasts, cubed

• 3 tbsp butter

• 3 cloves garlic, minced

• 1 tsp Italian seasoning

• 1/2 tsp garlic powder

• Salt and pepper, to taste

• 1 cup heavy cream

• 1/2 cup chicken broth

• 1 cup grated Parmesan cheese

• 1/2 cup shredded mozzarella cheese

• Fresh parsley, chopped (for garnish)

Directions:

. Start by boiling a large pot of salted water. Add the rotini and cook until perfectly al dente. Drain the pasta and set it aside while you work on the rest.

. In a deep skillet or sauté pan, melt 2 tablespoons of butter over medium heat. Toss in the cubed chicken and season it with garlic powder, Italian seasoning, salt, and pepper. Sear the chicken until it’s golden on the outside and fully cooked inside, then remove it from the pan and keep it warm.

. Drop the last tablespoon of butter into the same pan. Once melted, stir in the minced garlic and let it cook for a minute, just until it smells amazing. Pour in the heavy cream and chicken broth, whisking gently to bring it all together.

. Once the sauce starts to warm through, stir in the Parmesan and mozzarella. Let everything melt down into a silky, cheesy sauce, giving it a few minutes to thicken slightly.

. Return the chicken to the pan along with the cooked rotini. Stir everything together so the pasta and chicken are well coated in that luscious garlic-Parmesan sauce.

. Top it off with a sprinkle of fresh parsley and serve it hot. Creamy, cheesy, and garlicky in the best way.

Two-Ingredient Mini Peach Pies

 You just need 2 items to make this yummy dessert. 

I can of cinnamon roll with icing in fridge , like biscuits

1 can of peach pie filling

Preheat your oven to 375 degrees.

Lightly grease a muffin pan.

Open the can of cinnamon rolls and separate them.

Form each one into a small round base.

Place into each muffin spot and form them around into like cups.

Fill each "cup" up with the peach filling.

Bake for about 15 minutes.

Allow them to cool a bit and then ice them.

Carefully remove from the muffin pan and serve.

 

Marinated Cucumbers, Onions and Tomatoes

 

Summertime is coming, and with the warm weather come picnics, Barbecues, and family gatherings.   3 Medium tomatoes largely chopped

 2 Large cucumbers sliced

 1 Large onion Sliced into rings

 ¼ C. Granulated sugar

 ¼ C. Olive oil

 ½ C. White distilled vinegar

 1 C. Water

 1 tsp. Basil

 Salt and pepper to taste 

 Place the vegetables into a large mixing bowl and toss to combine.

Pour the water over the vegetables.

In a small bowl, combine the oil, vinegar, sugar, basil and salt and pepper to taste.

 Whisk to combine well, and pour this over the vegetables in the bowl.

 Stir to coat the vegetables well and allow to marinate in the fridge for at least two hours before serving.

 

 

Food Storage Recipe - Philly Cheesesteak Pasta

 This recipe makes a great meal. 

NEED

1 lb ground beef

1 green bell pepper, diced

1 onion, diced

3 cloves garlic, minced

8 oz cream cheese

1 cup beef broth

1 cup heavy cream

2 cups shredded provolone cheese

1 lb pasta (penne or rigatoni)

Salt and pepper to taste

1 tablespoon olive oil

Cook the pasta as the package says to.

Heat the olive oil and  add the onion and bell pepper. 

Cook until they are tender.

Add the minced garlic and cook for another minute until fragrant. 

 Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. 

Drain the excess grease off very well.

Reduce the heat and add the cream cheese, Stirring it until it melts completely. 

 Pour in the beef broth and heavy cream, stirring until the mixture is smooth and heated through.

Add the shredded cheese and stir until it is melted and incorporated. 

Season with salt and pepper.

Add the cooked pasta and stir until it is coated.

Serve.

Edible Flowers

If you're new to this phenomenon, you should know that there are a lot of flower blossoms which you can enjoy fresh and even cooked. It may be a bit tricky to find edible flowers being sold in the market but it is easy to grow them in your garden. Since the flowers are intended to be eaten after harvesting, it makes more sense if you'd grow them yourself.

A Few Words of Caution When Selecting Your Edible Flowers

• Be sure you only eat flowers when you're absolutely sure that they're edible. Just because you see flowers as a garnish, doesn't always mean they're edible
•  
• Don't ever eat flowers which have been treated with pesticide that weren't labeled safe for use on food products. Be sure to follow the pesticide label instructions when you're harvesting your flowers.
•  
• Never eat the flowers which you get from florists or roadsides.

Tips When Harvesting and Storing Flowers

• For most of the flower varieties which have been listed as edible, only refer to the petals of the plant. Before eating or serving the flowers, gently remove the pistils as well as the stamens. If there are attached sepals you must remove them too.
•  
• Expect that the flavor of the edible flowers may vary depending on the season, as well as the growing location.
•  
• Flowers that are edible are supposed to be harvested early in the morning, when the temperature is cool. If you aren't sure you're going to use them immediately, cut them and leave the stems in place before keeping them in water. Alternately, you may also store these flowers with a few dampened paper towels and keeping them in the fridge.

• Borage - This has a fresh cucumber-like scent and taste. It has striking blue flowers which look great when you toss them in a fresh salad.
•  
• Pot Marigolds or Calendula - The petals of the calendula are great with both cooked and fresh dishes because the flower can be used as a substitute of saffron. The yellowish to orange petals can give food a beautiful color and tastes once you chop and sauté them.
•  
• Gem Marigolds - Known also as the Lemon or Tangerine Gem, it has a citrusy flavor, even if you don't get to have the citrus scent. Gently pull the petals off and remove the bitter part of the flower.
•  
• Pansy - You'd be surprised by this one because the entire flower is edible! Pansies are great in giving off a minty flavor which make them great in candying, as well as cute decorations for hors d'oeuvres.
•  
• Squash Blossoms - These edible flowers are very tasty, especially when you stuff them up with a savory filling and fried to a crispy perfection.
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✨ Mongolian Beef and Noodles ✨

An amazing recipe to cook up for a yummy meal.

 

12 oz noodles (fettuccine, linguine, etc.)

 

1 lb ground beef

 

1 tbsp minced garlic (or garlic powder)

 

½ cup soy sauce

 

½ cup brown sugar

 

3 tbsp hoisin sauce

 

2 tsp ground ginger

 

1–2 tsp red pepper flakes (adjust to taste)

 

2 tbsp cornstarch + 3 tbsp water (slurry)

 

Green onions, sliced (for garnish)

 

Cook 12 oz noodles (like fettuccine), reserving 1½ cups pasta water. 

 

Brown 1 lb ground beef with 1 tbsp minced garlic and pepper, then drain grease very well. 

 

 Stir in ½ cup soy sauce, ½ cup brown sugar, 3 tbsp hoisin, 2 tsp ginger, and 1–2 tsp red pepper flakes. 

 

Thicken with a slurry of 2 tbsp cornstarch + 3 tbsp water, then add the pasta water and simmer until saucy. 

 

Toss in the noodles, stir until coated, and top with green onions.

 

 

 

3 Ingredient Sugar Cookies

 A simple 3 ingredient cookie. Easy to make and just makes approx 12 cookies. Perfect for when you want a small treat. 

1/2 cup of unsalted butter

1/3 cup of sugar

1 cup all-purpose flour

Preheat your oven to 325 degrees

In a large mixing bowl , beat the butter and sugar well.

Make sure to get all of the butter from the sides of the bowl.

A dd in the flour and mix on low until totally incorporated.

The dough will be crumbly at first , but as you mix it the dough will get into a clump.

Use a 1.5 tablespoon scoop and form into a ball and place on the baking sheet.

Flatten the balls out.

Put some sprinkles onto them.

Bake for approx 15 minutes and let them cool on the baking sheet before removing.

Enjoy.

 

Sun Tea In A Mason Jar

 

Super easy and just uses the sun. 

Just get a mason jar and fill it with water.

 Put in 3 to 4 tea bags of your favorite tea.

 Sit it out in the hot sun and let it sit there for about 3 hours.

 The sun does all of the work.

 Remove the tea bags and put the jar in the fridge. ENJOY!

 

 

Breakfast Pizza

NEED:

 

1 can refrigerated flaky biscuits

 

½ pound breakfast sausage

 

3 tbsp all-purpose flour

 

1¾ cups whole milk

 

Salt and black pepper to taste

 

4 large eggs

 

1 tbsp butter

 

1½ cups shredded cheddar cheese

 

Directions:

Preheat oven to 375°F.

 

Lightly grease a large baking sheet.

 

Open biscuits and flatten each into 4–5 inch rounds.

 

 Press them together onto the baking sheet to form a pizza crust.

 

 Bake for 10–12 minutes or until golden brown.

 

In a skillet over medium heat, cook sausage until browned. 

 

Sprinkle in flour and cook for 1–2 minutes.

 

 Slowly whisk in milk and cook until thickened. 

 

Season with salt and pepper.

 

In another pan, scramble the eggs with butter until just set.

 

Spread sausage gravy over the biscuit crust. 

 

Top with scrambled eggs and shredded cheese.

 

Return to oven and bake for 8–10 more minutes, until cheese is melted and bubbly.

 

 Slice and serve warm.

Homemade Cream Cheese

I use cream cheese in a few recipes. Especially my cookies! You can easily make it at home with just 3 ingredients.

NEED

4 cups whole milk

2 tablespoons vinegar

1/4 teaspoon salt

In a saucepan, bring the milk to a boil.

 

Once boiling, turn the stove in low heat, add vinegar while stirring with a spatula. 

 

The curds will begin to separate and curdles.

 

 Remove from the heat.

 

Strain the curds using a cheesecloth. 

 

Squeeze out excess liquid, then transfer the curds to a food processor. 

 

Add salt and blend until smooth and creamy.

 

Refrigerate for at least 30 minutes before serving.

Food Storage Recipe - Hobo Casserole

 A good and budget friendly meal. Hearty.

NEED

1 pound ground beef

1 chopped onion

2 cloves garlic, minced

3 medium sized potatoes, diced

1 can of green beans, drained

1 can of diced tomatoes

1 cup beef broth

1 tablespoon Worcestershire sauce

 1 teaspoon Italian seasoning

Salt and Pepper

Preheat the oven to 350.

In a large skillet fry up the ground beef and onion until cook through.

Drain the fat very well.

Add the other ingredients to the pan and stir it to combine.

Transfer to a casserole baking dish and cover.

Bake for approx 40 minutes or until the potatoes are tender.

Remove the cover and you can add some shredded cheese on top and place back in the over until the cheese melts. 

 

DIY Raised Garden Bed Cover to Protect Raised Garden Beds from Animals

 

 

DIY Raised Garden Bed Cover to Protect Raised Garden Beds from Animals - Hydrangea Treehouse

 

This is a must to save your garden from critters. You can DIY this quickly.  Grab some wood and screen!

Food Storage recipe - Cafeteria Noodles

Cafeteria Noodles

12 oz egg noodles 

4 tbsp butter 

1 can (10.5 oz) condensed cream of chicken soup 

2 cups chicken broth 

1/2 tsp garlic powder

 1/2 tsp onion powder

 1/2 tsp black pepper 

1/2 tsp salt (adjust to taste) 

Boil egg noodles in salted water until tender. 

Drain and set aside. 

 In a large pot over medium heat, melt butter, then stir in cream of chicken soup and chicken broth.

 Mix until smooth.

Add garlic powder, onion powder, black pepper, and salt. Stir well. 

 Add the cooked noodles to the sauce and toss until fully coated. 

Let sit for a few minutes to absorb the flavors, then serve warm.

 Enjoy!

CRUNCHY TANGY REFRIGERATOR PICKLED VEGETABLES

 I always keep the items that I need for this recipe on hand. It is such a quick and simple recipe and is really good on spring or summer day.

NEED

2 cups cauliflower florets

 

1 cup sliced carrots

 

1 cup sliced cucumbers

 

1 red bell pepper, sliced into strips

 

1 cup green beans, trimmed

 

3 cloves garlic, minced

 

2 cups white vinegar

 

2 cups water

 

2 tablespoons salt

 

1 tablespoon sugar

 

2 teaspoons mustard seeds

 

1 teaspoon black peppercorns

 

  In a large bowl, combine cauliflower, carrots, cucumbers, red bell pepper, and green beans.

 

 In a medium saucepan, bring vinegar, water, salt, sugar, mustard seeds, peppercorns, and red pepper flakes to a boil. Stir until the salt and sugar are dissolved.

 

 Pour the hot pickling liquid over the vegetables, ensuring they are completely submerged. Allow to cool to room temperature.

Refrigerate for at least 24 hours before serving.They will last up to a month.

How to Insulate Windows from the Summer Sun – Cheaply!

 

 

How to Insulate Windows from the Summer Sun – Cheaply!

 

This is a cheap way to keep the heat out of your house this summer.

I have one window that I am going to do this on. Easy and cheap way to keep the house cooler. Especially if you have south facing windows.

 

 

Food Storage Recipe - Easy Coleslaw

 

My new favorite thing to make and it is so easy - COLESLAW. I make it with red cabbage and that is it. The dressing is so yummy. I made a huge bowl of it the other day and made sandwiches and wraps using it. Homemade fried chicken tenders and the slaw in a wrap with homemade sweet potato fries.

The dressing I use:

• ½ cup mayonnaise

• 2 tablespoons white sugar or to taste

• 1 ½ tablespoons lemon juice

• 1 tablespoon white vinegar

• ½ teaspoon ground black pepper or to taste

• ¼ teaspoon salt or to taste 

  I didn't have lemon juice this time when I made it, but it was still so good. 

  
  

  
  

  
  

Food Storage Recipe - Frozen Taquito Enchilada Casserole

 Every once in a while you can find frozen taquitos on sale. I love them, but get bored of just having them as a snack.

 Frozen Taquito Enchilada Casserole

NEED:

20 count box of taquito

1 can of refried beans

1 can of enchilada sauce

shredded cheese

sour cream

Spread the refried beans on the bottom of a glass casserole dish. (9X13)

Lay out the taquitos in a single layer over the beans. 

Pour the enchilada sauce over the whole dish. 

Bake for 20 minutes at 400 degrees.

Sprinkle the shredded cheese over the dish and put back in the oven for 5 minutes.

SERVE! 

You can dress this up with sour cream, lettuce, diced tomato, cilantro, etc 

 

 

Books Every Prepper Should Have

 Having a full book shelf is a must-have for every prepared home. I have a room filled with shelves that have all kinds of useful books. (All of my mysteries , too) There are so many books that can be helpful in an emergency.

This is a short list , but this will get you pointed in the right direction. These books are just a beginning. You can go off of these and get more. Get as many as possible.

 The Encyclopedia of Country Living Whether you’re homesteading, prepping, or living off-grid, keep your family healthy, safe, and self-sufficient—no matter what’s going on in the world. 

Foxfire Books

 The Forager’s Guide to Wild Foods

 Emergency Food Storage & Survival Handbook: Everything You Need to Know to Keep Your Family Safe in a Crisis

 The Disaster-Ready Home: A Step-by-Step Emergency Preparedness Manual for Sheltering in Place

 A Year Without the Grocery Store: A Step by Step Guide to Acquiring, Organizing, and Cooking Food Storage

 Prepper's Pantry: Build a Nutritious Stockpile to Survive Blizzards, Blackouts, Hurricanes, Pandemics, Economic Collapse, or Any Other Disasters 

 Save Your Ass: An Illustrated Handbook for Surviving a Natural Disaster, Terrorist Attack, Pandemic or Catastrophic Collapse

 Nuclear War Survival Skills: Lifesaving Nuclear Facts and Self-Help Instructions

 Good Eats at the TEOTWAWKI Café: Making the Most of Powdered Milk in Your Food Storage 

 When the Lights Go Out: Your Essential Survival Guide - How to Prepare and Thrive in a Grid Down Crisis 

 Back to Basics: A Complete Guide to Traditional Skills

 The Prepper's Pantry: Building and Thriving with Food Storage

 Preparedness Principles: The Complete Personal Preparedness Resource Guide for Any Emergency Situation

Easy Food Dehydrating and Safe Food Storage

 The Complete Guide to Edible Wild Plants

 Homemade: A Surprisingly Easy Guide to Making Hundreds of Everyday Products You Would Otherwise Buy