Beginners Guide to Making Homemade Cheese, Butter & Yogurt: Delicious Recipes Perfect for Every Beginner! (Homesteading Freedom)

For a limited time the Kindle book of this is free - Beginners Guide to Making Homemade Cheese, Butter & Yogurt: Delicious Recipes Perfect for Every Beginner! (Homesteading Freedom)

Do you want to know how to make delicious cheese?

 Do you want to learn to make real butter?

 Are you looking to make healthy yogurt?

 Beginners Guide to Making Homemade Cheese, Butter & Yogurt will teach you what you need to make homemade cheese, real butter, and even healthy yogurt. Beginners Guide to Making Homemade Cheese, Butter & Yogurt will also walk you through step by step to advise you in what you need as far as ingredients and equipment is concerned to make all of the recipes easily. In this book you’ll find cheese making tips, cheese making frequently asked questions, yogurt and yogurt recipes as well homemade butter variations. There is even a cheese and butter recipe for Bacon Lovers! This amazing book will have you making your own delicious dairy products in no time at all!

Food Storage Recipe - Cheesy Ham & Potato Foil Pack

This is perfect for camping or at home just wrapped up and stuck in the oven. Great way to warm up the kitchen on a cold morning.

NEED

 ● 1 ¾ cups cubed cooked ham steak

● 3 peeled and cubed potatoes

 ● 1 1/ 3 cups Alfredo Sauce

. ● 1 cup shredded Swiss cheese

 ● 2 tbsp. chopped fresh chives

 Cut one large piece of foil around 20” x 18” and spray with cooking spray.

 Spoon your ham into the middle of your piece of foil and add your potatoes on top.

 Pour your Alfredo Sauce on top of the potatoes and then sprinkle with cheese.

 Fold your foil into a packet, creasing all of the edges to firmly close it while leaving a small tent over the ingredients.

Put your closed packet on the hot coals of your campfire or on top of your heated grill.

Cook for 20 minutes, flipping the packet half way through cooking.

 Make sure your potatoes are tender after 20 minutes of cooking, if not, continue cooking a bit more time til they are done.

Food Storage Recipe - Multi-Cheese Macaroni

NEED:

* 1 tbsp vegetable oil

* 1 (16 oz) package elbow macaroni

*  1 stick of butter, melted

* 1/2 cup shredded Cheddar cheese

 * 1/2 cup shredded sharp Cheddar cheese

 * 1/2 cup shredded Monterey Jack cheese

 * 1 1/2 cups half-and-half

* 8 oz cubed Velveeta

 * 2 eggs, beaten

 * 1/4 tsp salt

* 1/8 tsp ground black pepper

  Set oven to 350° F.

 Cook pasta al dente, drain, and reserve in pot.

 Add 8 tbsp melted butter to pasta.  Stir.

 Combine cheeses (except Velveeta) in a large bowl and mix well.

 Add 1.5 cups cheese mixture, Velveeta, and eggs to pasta mixture.  Mix ingredients and add pepper and salt.

 Transfer mixture to a cooking sprayed 2.5 qt casserole dish.

 Cover with remaining cheese mixture and 1 tbsp butter.

 Bake up to 35 minutes until dish bubbles at the edges.

 Let cool for 5 minutes, then serve.

Rechargeable Lightbulbs!!

I found these rechargeable lightbulbs at Lowes  a few weeks ago.You use them as a lightbulb and then if your power goes out these will kick on and last for 3.5 hours! They will flash for a few seconds before they go out all of the way so you can be prepared for the dark! I bought 2 of them. Put 1 in the living room and one in my son's room. They are surprisingly bright, even after the power goes out. I have been using the one in the living room every night. By time I get ready for bed , It goes out on it's own.

Food Storage Recipe - Family-Friendly Noodle Casserole

Family-Friendly Noodle Casserole is a great recipe for a quick meal.

NEED:

1 (12 oz.) package egg noodles

2 tbsp olive oil

 2 C. fresh sliced mushrooms

1/2 C. chopped green bell pepper

 1 onion, chopped

 2 cloves garlic, minced

 1 lb. lean ground beef

 1 (28 oz.) can crushed tomatoes

1 (6 oz.) can tomato paste

1/4 tsp chopped fresh parsley

 2 tsp Italian seasoning

 1 tbsp dried oregano

 1/4 tsp cayenne pepper

1 tsp salt ground black pepper to taste

1 tsp white sugar

1 (8 oz.) package cream cheese

 1 (8 oz.) container sour cream

 1/2 C. chopped green onions

 1/2 C. grated Parmesan cheese

1 pinch paprika

 In a large pan of lightly salted boiling water, cook the egg noodles till desired tenderness .


 Drain them well and keep everything aside.

 In a large skillet, heat the oil on medium heat, sauté the bell pepper, mushrooms and onion for about 5 minutes.

Add the beef and cook till browned.

 Drain the excess fat from the skillet.

Stir in the tomatoes, parsley, tomato paste, Italian seasoning, oregano, cayenne pepper, salt and black pepper and simmer, covered for about 30 minutes,  stirring occasionally.

 Set your oven to 325 degrees F and grease a large casserole dish.

 In a bowl, mix together the sour cream, cream cheese, 1/4 C. of the Parmesan and green onion.

 Place the cooked noodles in the bottom of the casserole dish evenly, followed by the tomato mixture, cream cheese mixture and top the mix with the remaining Parmesan and paprika.

Cook everything in the oven for about 45 minutes.