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