Saturday, April 30, 2016

Hard Boiled Eggs in the Oven

Preheat oven to 350 degrees F (175 degrees C) (325 if you oven runs hot)
Put 1 egg in each of 12 muffin cups (put a bit of crumpled foil to keep brown spots from forming where eggs touch the pan if brown spots bother you) (also see below for moist towel method)
Bake in preheated oven for 30 minutes.
Plunge baked eggs in a large bowl filled with ice water until cooled completely, about 10 minutes.

I have heard this is a very good way to have hard boiled farm fresh eggs which are really HARD to peel when boiled but the shell comes right off when baked using this method!!!!!

This from Alton Brown: Alton Brown's secret for making perfect hard-boiled eggs is to not boil them at all. Instead, he prefers to oven-bake eggs. If you like that, Brown shared a tip for the method in his new YouTube channel: use a moist kitchen towel.

You will need any kitchen towel or hand towel that has a fuzzy surface. Thoroughly soak it and then wring out excess water—you want it to be moist, not wet. Lay it out on the oven rack directly and then place your eggs on it. Then, just like in the oven-bake recipe, you need to bake at 320 degrees for 30 minutes.

The moist towel has two advantages. First, it stops the eggs from coming into direct contact with the wirerack so there's no discolouration and they get a bit of insulation from the direct heat. Second, once the eggs are done, the towel won't be too hot so you can just wrap them all and pick them up, without the risk of breaking or mishandling them as you remove.

Thursday, April 21, 2016

Sausage and Egg Muffins


Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Yield: 6 muffins

What you need:
1 1/4 cup water
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup + 2 tablespoons Thrive scrambled egg powder
4 tablespoons olive oil
1 cup freeze dried shredded cheese
1 cup freeze dried ham or sausage
1/4 cup freeze dried onion
1/4 cup choice of freeze dried veggie (I used red bell peppers)

What to do:
Preheat the oven to 350ºF (180ºC).
Whisk scrambled egg mix and water together.
Add the flour, baking powder, salt, pepper, olive oil, sausage, onion and peppers.
Let sit for 15 minutes
Spoon the batter into 6 greased muffin cups.
Bake on the middle rack of the oven for 20–25 minutes, or until the muffins are slightly golden on top.


Sausage and Egg Muffins
by Misty on October 16, 2014 

From Misty:  I could almost say that I’m in love with the Thrive scrambled egg mix. But then my incredible husband might get a bit jealous, so I’ll just say that I really, really like it. I’ve been using powdered eggs for years now and I love them in baking. In fact, I use them exclusively in baking. But in all honesty, I’ve never liked them in scrambled eggs or omelets etc. They just have that funny (like most powdered milks) taste to them and I’d just come to accept that if I couldn’t get to the grocery store, I’d have to give up “fresh” eggs.

That changed when I tried Thrive’s scrambled egg mix. I cannot tell the difference between these and fresh. They are that good. The reason is that they are processed differently from the whole egg powder. Both products are 100% egg, but the whole egg powder is dried with heat which changes the taste while the scrambled egg mix is spin dried and tastes like fresh eggs.

These sausage and egg muffins are fantastic. They are easy to make, moist and taste just like fresh!

And just watch how simple they are to make!

Gather your ingredients:

Mix scrambled egg mix powder and water well:

Add all other ingredient and allow mixture to sit for 15 minutes:
Spoon into greased muffin cups. Cups will be nearly full:
Bake for 20-25 minutes or until slightly golden brown on top:
Enjoy your sausage and egg muffins!

Tuesday, April 19, 2016

Condensed Cream Soup Mix


For each batch, you’ll need one quart jar and one pint jar to store. It’ll store on the pantry shelf up to a year.

4 cups instant non-fat dry milk
1 1/2 cups cornstarch
1/2 cup chicken or beef bouillon granules
1/3 cup dry minced onions
2 teaspoons mixed Italian herbs
1 teaspoon garlic powder
1 teaspoon Hot Shot (red and black pepper blend)

This equals 18 cans of condensed cream of chicken or cream of beef soup! Stored in two jars! I’m so excited.

To reconstitute (equal to one 10.5-ounce can of condensed cream soup), combine 1/3 cup mix and 1 1/4 cups water, either using a small saucepan on the stove or a microwave-safe bowl; cook and stir till mixture thickens.

I labeled the jars and noted the directions to reconstitute the mix right on the lid. This batch of cream of chicken mix and another of cream of beef is equal to 36 cans of soup!
Found at

Thrive Freeze Dried Foods Equivalents

SHREDDED CHEDDAR CHEESE:  1/2 C Water + 2 C Cheddar Cheese  Stir until incorporated and let sit several hours (overnight is better).

Add 1 cup rice to 1 cup boiling water with 1/ tsp. salt. Cook covered on low heat for 3-5 minutes.

Potato Stroganoff (Hamburger Helper Hack) Incl. Thrive Recipe


FROM ME:  Okay, I admit it!  I LOVE Hamburger Helper Potato Stroganoff!!!!  Yes I DO!!!  But it is not that good for you and can you really justify the COST????  And what about all those ingredients you can't pronounce????  Right?????
Okay, so I found Chickens in the Road  where she shares how she makes convenience foods into real foods and it is so easy and MONEY SAVING and BETTER FOR YOU!!!! read it right!  Better for you!  I used her recipe and in the future, I am thinking that I will try the recipe without the sugar and salt and see how it turns out.  It was REALLY GOOD!!!!  Yep and just as fast as making it from the box.
That said, I am always looking for ways to use my Emergency Freeze Dried Foods in recipes.  If I can make it 100% Emergency Food, then I can put it in a jar or bag and have it ready in a jiff for quick meals or in the camper--yay!!!!
This one lent itself easily to the 100% Emergency Food, so I am making some up and stashing it in the camper as we are about ready to head out!  I think all of the Hamburger Helper varieties would lend themselves easily to the Emergency Food stash, so I am making more of those varieties up for the camper.  I will just put them in Food Saver Vacuum Sealed bags and put the bags into a tin or plastic box to keep varmits from chewing through the bags.  Quick Homemade yummy camper meals in a jiff just by adding water and heat!  Even in the microwave!  Who could ask for more?????  :D

1 pound ground beef, 
1 cup hot water and 
2 cups milk (if you have sour cream, replace 1/2 cup of the milk with sour cream), and 
1 1/2 cups very thinly sliced or diced potatoes, 
Sauce packet
1 tablespoon corn starch, 
2 teaspoons garlic powder, 
1 teaspoon onion powder, 
1 teaspoon parsley, 
1 teaspoon salt, 
1 teaspoon sugar, and 
1/2 teaspoon pepper 
1 cup sliced fresh mushrooms (opt)

Cook crumbled ground beef until done
Drain Fat
Add 1 c hot water and potatoes
Bring to a boil and then simmer until potatoes are done then add
Sauce packet mixture
Add sauce packet ingredients to milk and stir to combine (corn starch needs to be added to cold product)
Simmer until thick


2 1/2 c FD Beef Crumbles 
1 c FD Potato Dices 
1 c FD Mushroom Pieces (opt)
5 c Water (5 1/2 c Water if including Mushrooms)

3 T FD Powdered Milk (or 2 T Instant Milk) 
1 C FD Sour Cream Powder 
1 T Corn Starch
2 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Parsley
1 tsp Salt
1 tsp Sugar
1/2 tsp Pepper

Place all ingredients in pan or skillet
Add 5 c Water (5 1/2 c water if including mushrooms)
Stir to combine
Heat on high to boiling
Reduce and simmer for 10-15 minutes or until thick and creamy.

Friday, April 15, 2016

Floor Cleaner for use In Swiffer Mop

For 18 oz bottle:
1/2 to 3/4 cup of rubbing alcohol
top it off with equal parts of the hottest water I can get and 
white vinegar. 

Swish it about to get it mixed and get busy.

Tuesday, April 12, 2016

Homemade Spaghetti Sauce (Emergency Foods)

Homemade Spaghetti Sauce

From Misty:  Spaghetti is a staple at our house. We eat it often. I’ve perfected a recipe for homemade spaghetti sauce over the last 15 years or so. I used to use canned tomato sauce (not the jar Prego type stuff, just strait tomato sauce that I added seasonings to) in the past. But the amount of sodium and additive / preservatives started to bother me. Plus, a can of tomato sauce only has a shelf life of a year or two. So I’ve switched to the sodium free, additive free 8 year shelf life tomato powder.

Normally, when I make this recipe I still use fresh sausage and mushrooms. But for the purpose of this experiment, I used 100% shelf stable ingredients! And my family didn’t notice the difference! They ate it for a good 10 minutes before my son asked why there were no REALLY BIG bites of sausage (the freeze dried sausage is all of a smaller uniform size). Otherwise, they noticed no difference!

Homemade Spaghetti Sauce
by Misty on October 10, 2013 in 100% Food Storage
Homemade Spaghetti Sauce

Rating: 5
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 5 cups sauce (40 oz)

What you need:
1 T. Olive Oil
1 Cup freeze dried sausage crumbles
1 T. freeze dried onion
1/ 2 Cup freeze dried mushrooms (optional)
4 Cups Water
1/2 Cup tomato powder
1.5 tsp freeze dried parsley
1.5 tsp freeze dried basil
1.5 tsp freeze dried oregano
1.5 tsp freeze dried Italian seasoning
1.5 - 2 tsp salt
1.5 T garlic powder
1/4 Cup brown sugar
1/2 Cup freeze dried tomato dices

What to do:
Add olive oil to a large saute pan over medium high heat. When oil is hot, add dry freeze dried sausage crumbles, dry onion, and dry freeze dried mushrooms. Saute for about 30 seconds.
Add water to the pan.
Add tomato powder and whisk until smooth. Turn heat down to simmer.
Add freeze dried parsley, oregano, basil and Italian seasoning, dill, salt, garlic powder, and packed brown sugar. Let simmer for 5 minutes or so.
Slowly add freeze dried tomato dices and fold them in gently.

Notes from Misty:
I like my sauce sweet. You may not. Add brown sugar to taste.
If using dehydrated spices instead, reduce amount by half.

Making the Spaghetti step by step:

Gather all your ingredients:

Add 1 Tablespoon olive oil to a large saute pan over medium high heat. When oil is hot, add sausage crumbles, onion, and mushrooms if you like mushroom. (-: Saute for about 30 seconds.

Add water to the pan. It will de-glaze it and create a nice rich aroma (and flavor):

Slowly whisk in tomato powder until smooth. Turn heat down to simmer. Give it 5 minutes or so to thicken and then, if you like your sauce a bit thicker and 1-2 T more tomato powder.

Mix spices, garlic powder and 2 tsp salt into sauce:

If you don’t want tomato dices in your sauce, you are done!

If you do like chucks of tomato in your sauce, add some tomato dices. These are extremely delicate, so add them last, add them slowly and fold them in gently:

You’re done!

Plate it up over spaghetti noodles and enjoy!

Creamy Chicken Spaghetti

Chicken Spaghetti
by Misty on June 2, 2014 in 100% Food Storage
From Misty:  I found this recipe in Ree Drummond’s The Pioneer Woman Cooks cookbook. She makes it as a casserole and I’m not sure what I did wrong, but when I tried that with all shelf stable ingredients, the casserole ended up much too dry. So, I tried again, only this time I treated it just like I do my regular old spaghetti recipe. I made the noodles and sauce separate and then spooned the sauce over the noodles.

It was perfect! Tasted great and cut out a whole 35-45 minutes of baking time. Plus, this way, each person can have their noodles as “saucy” as they’d like! (I like a lot more sauce than my husband does…..
Chicken Spaghetti
Rating: 4
Prep Time: 15 minutes
Yield: 6 servings

What you need:
1 1/2 cups freeze dried chicken
1 teaspoon chef's choice all purpose blend seasoning
1/2 teaspoon black pepper
3/4 cup water
1/4 cup freeze dried green chilies
1/3 cup freeze dried onions
1/4 cup freeze dried bell peppers
1/4 cup water
1/3 cup butter powder
1/4 cup flour
2 1/2 tablespoons olive oil
2 cups water
3/4 cup instant milk powder
2 teaspoons chicken bouillon
2 cups freeze dried cheddar cheese (make sure it is hydrated...instructions here)

What to do:
Add 3/4 cup water, chef's choice seasoning and pepper to chicken and stir coating all chicken in the water. Set aside.
Add 1/4 cup water to veggies. Stir well and set aside.
Add flour, butter powder and oil to a sauce pan over medium high heat.
Whisk constantly until mixture resembles small pebbles and just barely start to brown.
As soon as mixture starts to brown in spots, turn heat down to medium and slowly add 2 cups water.
Whisk constantly until sauce is smooth.
Take a break from the sauce for a second and stir your chicken and veggies.
Add milk powder and bouillon to sauce and whisk until well incorporated.
Give sauce a 2-3 minutes to heat back up, but make sure you stir it regularly.
Once sauce is again very hot, add cheese and stir until all cheese is melted into the sauce.
Add chicken and vegetables to sauce and stir to combine.
Serve over spaghetti noodles and top with additional cheese and green peas if desired.

Making Saucy Chicken Spaghetti step by step:

Gather your ingredients:

Add 3/4 cup water, chef’s choice seasoning and pepper to chicken and 1/4 cup water to veggies. Stir well and set aside.

 Add flour, butter powder and oil to the pan:

Heat over medium high heat while whisking constantly. Mixture should resemble small pebbles and just barely start to brown:

As soon as mixture starts to brown in spots, turn heat down to medium and slowly add water, whisking constantly until sauce is smooth.

Go stir your chicken and veggies.

Add milk powder and bouillon to sauce and whisk until well incorporated:

Go stir your chicken and veggies. Give sauce a 2-3 minutes to heat back up. Make sure you stir it regularly. Once very hot, add cheese and stir until all cheese is melted into the sauce:

Add chicken and vegetables to sauce and stir to combine:

10 Minute Chicken Salad (Food Storage)

10 Minute Chicken Salad
by Misty on July 23, 2014 in 100% Food Storage

Mysti Says:  Can you believe the 4th of July has passed and there are only a few more weeks left until school starts? Where has the summer gone?

Well, if you ask the weather man, it is still going strong here. Man it is HOT! With all the heat, I’m sure many of you are like me….looking for some yummy recipes that don’t require the use of an oven or stove top!

Enter Chicken Salad. It is so versatile. You can eat it on over lettuce, as a sandwich, in a pita or even just on a cracker. And this particular recipe is very simple to whip up in just minutes since you don’t even need to cook the freeze dried chicken!

Or, if you already have a favorite chicken salad recipe, you can simply substitute the chicken called for with freeze dried chicken and cut your prep time (and heat) way down!

Alright, let’s get started! Gather all your ingredients:

Add 3/4 water to chicken and stir well. This will need to sit for about 10 minutes or so to hydrate. You will want to stir it 3-4 times.  (I often rehydrate in a zip lock bag.  Just put the freeze dried or dehydrated item in, add water or marinade, press air out and let sit.  Flip the bag over a couple of times while hydrating)

After chicken has hydrated (about 10 minutes), add celery and onions and another 1 tablespoon of water to the chicken. Stir well and allow to sit for just 1 minute or so.

Place chicken mixture and all the other ingredients in a serving bowl. Mix well and serve!

A couple notes from Mysti:
I like my cranberries and apples a bit crunchy so I don’t hydrate them before adding them to the salad. They hydrate a bit in the mayo and other liquid. But if you want them completely hydrated, add them to the chicken mixture before the celery and onions with about 2 tablespoons of water and let it sit for 2-3 minutes.
You could easily replace the cranberries with freeze dried grapes or add a bit of both!
If you have any of the ingredients fresh, you can use those instead of freeze dried.

10 Minute Chicken Salad

Rating: 5

Prep Time: 10 minutes

Total Time: 10 minutes

This fantastic chicken salad is ready is just over 10 minutes with no cooking required!

What you need:
2 cups freeze dried chicken
3/4 cup water
1/4 cup freeze dried celery
2 tablespoons freeze dried onions
1 tablespoon water
1/4 cup freeze dried cranberries (and / or freeze dried grapes)
1/2 cup freeze dried apples, broken into small chunks.
2 tsp Thrive Salad Seasoning
1/2 cup mayo

What to do:
Add 3/4 cup water to chicken and let sit for 8-10 minutes stirring frequently.
Add onions, celery and 1 tablespoon water to chicken. Mix well and let sit for 1 minute.  (add 2T water if you want the veggies and fruit to be rehydrated and not crunchy)
Add cranberries(or grapes), apples, seasoning and mayo and mix well.
Serve on a pitas (like these homemade ones), or croissant, or roll, over lettuce or on a cracker!

Found at:

Omelet (100% Food Storage)

Mouthwatering Food Storage Omelet
by Misty on September 6, 2014 in 
100% Food Storage

What you need:
6 Tablespoons scrambled egg mix
2/3 cup water
1/4 cup freeze dried monterey jack cheese
1/2 cup freeze dried veggies / ham / sausage
1 1/2 Tablespoons water

What to do:
Mix scrambled egg mix and water
Add cheese to egg mixture
Heat non-stick pan over medium high heat.
Add veggies and saute for about 30-60 seconds, until just starting to brown
Add 1 1/2 Tablespoons water and continue to saute until water has cooked off and veggies are hydrated.
Remove veggies from pan and set aside.
Add egg mixture to pan.
Once sides are beginning to brown, sprinkle veggies over top.
Let firm up until almost done, then fold one side over the other with a spatula.
Let sit for 2-3 more minutes before eating.

(Mysti says:  I know (from personal experience) that very few of you will actually believe me when I tell you this is the perfect omelet. “How is that possible, when it is made from powdered eggs?” you will ask yourself, just like I did for years. I was scared of powdered eggs. Eventually I tried them in baking (and loved them), but in an omelet? No way! But I’m here to tell you that this omelet is truly mouthwatering.

And an omelet is truly the perfect breakfast: protein, dairy, veggies. Add a glass of orange juice, a piece of toast and you are covered! It goes great with french toast!

This omelet is made from the scrambled egg mix, not the whole egg powder. The scrambled egg mix is more expensive, but oh is it worth it! Both products are 100% egg, but they are processed differently. Heat is used with the whole egg powder, but not the scrambled egg mix. The difference in taste is amazing. I use the whole egg powder in all my baking (and actually like it better than fresh eggs in most recipes), but I do not like it for scrambled eggs / omelets. It has an “off” taste. But the scrambled egg mix is delicious. It truly tastes just like fresh eggs!)

Alright, let’s get started!

Gather your ingredients:

For this omelet, I used asparagus, tomatoes, bell peppers and green onions. But you can use any freeze dried veggie that suits your craving for the day! You could even add some ham or sausage if you wanted.

Mix cheese with egg powder and water. The cheese will need a few minutes to hydrate so make sure you do this first. *You can leave the cheese out if you prefer!

Saute veggies in a dry non-stick pan over medium high heat (let the pan heat up a bit first) until they just barely start to brown. This takes about 30 seconds with freeze dried veggies.

Add water:

And saute for another minute or so until all the water has cooked off:

Remove to plate:

Add egg and cheese mixture to 10-in non-stick pan over medium high heat:

Let the mixture firm up just a little (30-60 seconds or so), until the edges are just starting to brown, then sprinkle the veggies over the top:

Turn heat down to medium and let omelet cook for a few more minutes until nearly firm all the way through. Then fold one side over onto the other:

Let sit for a few minutes before eating so it can firm up just a bit more. Enjoy!

Mouthwatering Food Storage Omelet

Rating: 5
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes


Saturday, April 9, 2016

Bacon Cheeseburger Dip (Crockpot)

Crock Pot Bacon Cheeseburger Dip

8 slices of Bacon
1/2 pound ground beef
1 package cream cheese, cubed
1 package shredded American Cheese blend, 8oz
1 can Rotel Diced Tomatoes and Green Chilis
2 medium red bell peppers, cut into strips
Your favorite chips

1. Cook bacon over medium heat until crisp, drain on paper towels, crumble bacon, reserve 2 tbsp for garnish
2. Cook beef over medium heat for 5-7 minutes, stirring occasionally until cooked, drain and return to pan
3. Reduce heat to low, stir in cream cheese, shredded cheese, Ro-Tel and crumbled bacon until well mixed and cheese starts to melt
4. Pour into crock pot, cover and cook on low for 2-3 hours, check every hour to make sure sides are not too hot
5. Sprinkle with reserved bacon for garnish, keep on low
6. Serve with bell pepper strips and bagel chips


Cracked Out Tater Tot-Chos

"Cracked Out" Tater Tot-Chos
I feel a little guilty for even including this in my recipes, but really...who doesn't like tater tots with bacon, ranch and cheese????  

Tomorrow is A-Day at Auburn University and Alabama has their spring game next weekend. I can't wait for a little taste of college football!! I also can't wait to see all of our football friends and tailgate. As you probably know, I am all about the tailgate food. I am bringing these "Cracked Out" Tater Tot-chos for the game. Bacon wrapped tater tots topped with Ranch dressing and cheddar cheese. OMG! This might be the best thing I've ever eaten! Seriously!

I made this last week and ended up eating them for lunch. I was only going to sample one or two, but I couldn't stop eating them so I just made them lunch. SO good!

I can't wait to share these with our tailgate group. I will bake the bacon wrapped tater tots before the game and then top them with the bacon and cheddar in the parking lot. I have a kitchen torch to melt the cheese. The torch will also help warm up the tots. If you don't tailgate, no worries! These also make a great party appetizer. I promise people will go crazy over them!!


7-Up Biscuits (Killer! 4 Ingredients)

the author says: These really are KILLER biscuits...With only 4 simple ingredients, they go together quickly, and only take about 15 minutes to bake.  They are light and fluffy and the crusty buttery crust makes them 'over the top'.  MY NOTE:  The substitutions in black are from the original author, not mine.


6 Tb. butter, sliced
2-1/2 c. Bisquick
(I use Heart Smart)
1/2 c. sour cream
(or Greek yogurt)
1/2 c. (diet) 7-up, room temperature

Preheat oven to 450*. As you are preheating, melt the butter in a 9" X 9" baking dish in the oven, watching closely so it simply melts, and not browns. (It could burn when baking the biscuits if overdone).

In large bowl, place Bisquick, sour cream and 7-Up. Mix with fork until blended.

Flour your hands. Make 9 biscuits, placing on top of butter, and patting down some, re-flouring your hands as you form each one. (It isn't necessary that the pan be totally filled.)

Bake about 12 - 15 minutes or until top is browned.

No need to serve with butter as the crust will take care of that part for you.

I remove one at a time from the pan when serving.

Reheat in oven or toaster oven...if you have any left. We even enjoy them cold.

Found at: