Using Your Food Storage......Recipes and Ideas

Kids want pricey cold cereal and claim to not like oatmeal? Give it to them in a way they'll enjoy:


No Bake Peanut Butter Cookies

1/4 cup cocoa
1/2 cup milk
1/2 cup butter
3 cups oatmeal
1/2 cup peanut butter
2 cups sugar

Mix cocoa, milk, butter and sugar and bring to a boil for 1 minute. Remove from heat and add peanut butter and oatmeal.If too runny, add more oatmeal. Shape either flat or in balls and place on greased cookie sheet. Let cool in refrigerator.

OATMEAL BREAKFAST TREATS

makes about 2 1/2 dozen

2 eggs, beaten 3/4 cup packed brown sugar

1/2 cup vegetable oil 1/4 cup water

1/4 cup powdered milk 1 teaspoon vanilla

2 1/2 cups raw oatmeal 1/2 cup whole wheat flour

1 cup white flour 1/2 teaspoon salt

3/4 cup raisins 1/2 cup chopped nuts

1 teaspoon baking soda

In large mixing bowl combine oats, flours, powdered milk, soda and salt. Mix well. Add beaten eggs, brown sugar, vegetable oil, and water. Mix well. Stir in raisins and nuts. Drop by tablespoon onto greased baking sheets. Bake at 350 degrees for 12 to 14 minutes or until set.

Hi!
I came over from Tinygreens thread and these are GREAT recipes! Thank you sooo much! I am copying them all,

Hi to you and thank you for coming. Great thread over there! This gives me an excuse to add the recipe here, that I added there.....and get busy adding more here. Thanks!

The recipe is for Hamburger Rocks, courtesy of Miles from Endtimesreport. Miles is the person who has had the canned butter recipe traveling the internetz for years. It's a good website by a good person.

RECIPE FOR HAMBURGER ROCKS

1. Using a large skillet (cast iron is great), brown and fry 5 pounds of ground beef. When thoroughly cooked, transfer the meat to a colander. Rinse under hot running water to remove the fat. Then clean the skillet with paper towels to remove excess fat from the first cooking.

2. Place the washed meat back into the wiped skillet and fry it again over medium/low heat, stirring often until you see no more steam. Keep the heat/flame low once the rocks are browning up nicely.

3. Place the "twice cooked" rocks into an oven roasting pan. Turn the oven to 200 degrees F, stirring and turning occasionally as the meat continues to dry. One to two hours should finish the job. Remove from the oven and check for dryness. When cool, pack into zip lock bags or mason jars. Pack tightly, expelling as much air as possible. Store in pantry drawers or shelves.

4. To "can" the hamburger rocks for long term storage, preheat canning jars in the over at 250 F, simmer the lids as usual, put the "rocks" into the jars while still hot, then seal the jars. After 15 minutes or so the jars will cool and you will hear the jar lids "pop" as they seal in place.

[link to www.endtimesreport.com]

Yay!

keep this thread going too. I like it.

Awwww, thank you!

A tip for nearly doubling the amount of butter you have. 8)


Just beat one half cup of lukewarm water into one softened stick (one half cup) of butter. Add water slowly and beat with an electric mixer. OR:

1/4 c. milk
1/2 lb butter, softened

Beat. It's a soft butter, but hardens in the refrigerator.

I use the one with evap. milk. Haven't tried the one with water, but it would probably work equally well. It's mainly adding air, that makes it nearly double. Still tastes the same.

Thats good advice and better for you no doubt. Thanks for sharing that.

Nine's, I meant to ask you before...how does the butter taste when you add the milk? Is it like whipped butter? After the sale for Christmas, butter went up to 3.50lb. here. I almost died. It was 3.00 before Thanksgiving.

It is surprisingly good, Flavapor. Thanks for your comment. I like it very much on rolls. Can't tell the difference in taste, yet it's smooth and easy to spread, like whipped butter....until you refrigerate it.

I've neglected this thread so bad that it's hard to remember what's been posted. Have to go back over to make sure things weren't already posted. Don't see this one, so I'll add it. Makes use of many of the items we store.

ENERGY CANDY (Mormon Buckeyes)

1 cup instant powdered milk 1 cup peanut butter, creamy or crunchy

1/2 cup honey

Combine all ingredients. Knead 5 - 10 minutes or until thoroughly blended. Roll candy dough into balls. Serve as is or dip in melted chocolate. Store tightly covered in refrigerator or freeze.

I know what you mean. I found your other food storage thread today and bookmarked it to copy. I had to giggle when I saw the cocoa- peanut butter cookies. I used to make them all the time for the kids. My stepson used to call the dinosaur doodoo cookies. Needless to say, that got the rest of the kids howling!

Hi TB. Yeah, parents used to make them all the time, didn't they? What an awesome name. Dinosaur doo doo. That's adorable and something that would make most boys want to dig in. LOL.

No difference, TB. I can't tell a difference at all. It is like whipped butter until it's refrigerated. Then it will get hard, just like any butter. I think you'll like it and it goes a whole lot farther.

The prices are going up on it and I bet they'll go higher yet. Bound to, the way the price of feed is going up. Usually I buy from some Mennonite people, but when there's a real good sale at the stores, I get it and freeze it.

When we were kids, my mom didn't make them, but our neighbor did. My little bro and I loved them and I always made them for my kids and my nephews. Stepson was at the age to love dino's back then!

I usually freeze mine, too. We just used more because I WILL NOT bake with anything else. If it calls for butter, that's what it gets. I stopped buying oleo years ago when the store put it on an end-cap and not in the cooler.

Me too. Don't care what people say, butter is good for you. LOL. Lots better than the stuff that's only a molecule or two away from being plastic, and labeled as food.

no one would buy it if you knew how it was made

You'd think not wouldn't you, Old Guard? Sometimes I wonder though. If they made it plastic but said they added calcium and some heart healthy oils people would probably grab it up.

Have you ever canned butter? I've been thinking about trying it, but I don't know if we'll like it afterwards. I really can't afford to waste it, if it's too weird. I do have a big box of Velveeta I'm going to can. I know...it's plastic too, but it's all about the mac and cheese. I want to get a couple of big bags of shredded cheese to can, but that's gone crazy high, too. I'm going to anyway, I think.

If you do it, let me know. I 've been thinking about it

I will. The cheese I know we'll use, I'm just worried the guys won't like the butter. I'm not sure I'll like it, either! Maybe I'll do one jar when I do the cheese to test it out.

My friend did velveeta brick cheese by masking taping the box where the openings and corners are, than dipping it in hot wax. She waited two yrs and opened it and it was good as new. She was told it lasts about 5 yrs that way, but it hasnt been that long yet.


If you can shredded cheese its gonna be a clump from the melting.

Last Edited by flavapor on 12/29/2011 10:01 PM

Don't know what's going on but my posts aren't showing up. Tried answering about the butter.

Probably going to be 3 posts on butter when they show up. Yes, I've canned it. You have to get all the moisture out. Tastes good. Little different, but still good. It doesn't last as long as I'd like.

I get it from MRE Depot when they have a sale. Comes in a can. Lets see if this posts.

If we didn't have a mouse problem, I'd try the wax. I need to put it in something unchewable! I know it will clump, (giggling at self) but we'll have round, tapered at one end slices.

Ok, that worked, so I'll finish. LOL.

If you get to Sams, they had big cans of cheese for around 3.00, but it's been a while so I don't know what the prices are now. I got that and put it in pint jars and re canned it.

The also had the 5 lb. shredded cheese for around 8.00. Don't know what it is now.

The shredded cheese went about double here a couple of monthes ago. The big bag is about 15.00 a few weeks ago. Hubs had to get some for work.

That's the Sam's price. It's more at our store.

Last Edited by Texan Buckeye on 12/29/2011 10:12 PM

HOLY!! Seriously? Oh wow.

Wonder what the cans of cheese sauce are. They used to be a good deal. A big can, at least a number 10 size of cheese sauce, nacho sauce, etc. that was around 3.00.

They also had pizza sauce in a can that large for around the same price that I re canned.

Last Edited by Nine's - IN MEMORIAM on 12/29/2011 10:13 PM

TB did you like the laundry soap? did it come out ok with the minor screw up in recipe?

The nacho cheese is way more than 3.00 now. Not sure, I think the last time I bought some it was about 8.00. Never bought the pizza sauce, so don't know.

I think the soap worked great. I did whites first without bleach so I could tell if it worked and even the dirty socks got clean. The only thing that didn't was my white (I know, dumb color!!) slippers. I tend to forget and wear them outside in the morning when I let the critters out! They're really gray now.

Hey, guys...if you watch the Rose parade, all the Lubbock schools got together to form a city hs band and they're the only band in the parade this year from Texas. They should be pretty good. All the schools have great music depts. I hope I can get the station to come in that day!

I was reading about your soap on the other thread. Have any of you used it long term? Reason I ask is that I made it years ago and used it quite a bit. Then I read a thread on some forum that someone was saying it stopped up their lines. It gelled, or coagulated? They gave a reason for it, and I don't remember the reason, but I quit using it after that. Never had any trouble with mine though. Wish I hadn't read it because I liked it but don't want to deal with clogged lines if it's true.