Mix in blender:
1 cup orange juice
1 cup vanilla yogurt (preferably Greek)
2 tbsp. oats
1 1/2 cups blueberries (fresh or frozen)
3 cups spinach leaves
1 1/2 cups ice
1 tbsp. sweetener, such as honey, Splenda, etc. (optional)
Makes 1 very large smoothie, 2 regular smoothies, or 3 snack size smoothies.
Showing posts with label misc.. Show all posts
Showing posts with label misc.. Show all posts
Monday, January 30, 2012
Saturday, May 14, 2011
Steak Marinade
*Good for 7-8 pieces of steak.
1/3 cup balsamic vinegar
1/2 cup Worcestershire sauce
1/2 cup soy sauce
4 tsp. Dijon mustard
4 tsp. garlic powder
salt and pepper
Combine in a large Ziploc bag and marinade over night.
About an hour before grilling, add 1/2 cup olive oil.
1/3 cup balsamic vinegar
1/2 cup Worcestershire sauce
1/2 cup soy sauce
4 tsp. Dijon mustard
4 tsp. garlic powder
salt and pepper
Combine in a large Ziploc bag and marinade over night.
About an hour before grilling, add 1/2 cup olive oil.
Sunday, September 12, 2010
Ice Cream Pudding Dessert
60 Ritz crackers
1 square of margarine melted
Crush crackers and mix in margarine and pat into a 9 x13 pan
1/2 gallon vanilla ice cream
2 small pkgs instant coconut cream pudding
Let ice cream get mushy and mix in pudding. Pour on top of ritz crackers, freeze. Then spread 8oz cool whip over top of pudding mixture and top with coconut or a few crushed ritz crackers. Refreeze. Thaw just a few minutes before cutting and serving.
*This isn't really a food storage recipe, but we tried it and liked it, and I wanted to share.
1 square of margarine melted
Crush crackers and mix in margarine and pat into a 9 x13 pan
1/2 gallon vanilla ice cream
2 small pkgs instant coconut cream pudding
Let ice cream get mushy and mix in pudding. Pour on top of ritz crackers, freeze. Then spread 8oz cool whip over top of pudding mixture and top with coconut or a few crushed ritz crackers. Refreeze. Thaw just a few minutes before cutting and serving.
*This isn't really a food storage recipe, but we tried it and liked it, and I wanted to share.
Tuesday, July 27, 2010
Zuppa Toscana
1 lb hot Italian sausage
1 large diced white onion
4 Tbsp bacon pieces
4 cloves garlic,minced
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
6 Russet potatoes, thinly sliced
bunch of kale
1. Cook the Italian sausage over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes.
2. Add the bacon, onion and garlic; cook until onions are soft and translucent, about 5 minutes.
3. Pour the chicken broth (water & bouillon) into a pot with the sausage, bacon, garlic and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream; heat through. Mix the kale into the soup just before serving.
Food Storage, you ask? Well, I always keep some Italian sausage in my freezer, and I always have onion, dry garlic, bouillon, and potatoes on hand, as well. In a pinch, you could even use milk instead of cream, or even dry milk.
1 large diced white onion
4 Tbsp bacon pieces
4 cloves garlic,minced
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
6 Russet potatoes, thinly sliced
bunch of kale
1. Cook the Italian sausage over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes.
2. Add the bacon, onion and garlic; cook until onions are soft and translucent, about 5 minutes.
3. Pour the chicken broth (water & bouillon) into a pot with the sausage, bacon, garlic and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream; heat through. Mix the kale into the soup just before serving.
Food Storage, you ask? Well, I always keep some Italian sausage in my freezer, and I always have onion, dry garlic, bouillon, and potatoes on hand, as well. In a pinch, you could even use milk instead of cream, or even dry milk.
Wednesday, July 21, 2010
No-Bake Cheesecake
2 pkgs. (8 oz) cream cheese
1/3 cup sugar
2 tbsp. lemon juice
1 tub (8 oz) whipped cream
1 graham cracker pie crust
fruit of choice
Beat cream cheese, and lemon juice in a large bowl with electric mixer on med. speed until well blended. Gently stir in 2 cups of the whipped cream. Spoon into crust. Refrigerate 3 hours or until set. Spread whipped cream over top. Put fruit on top.
1/3 cup sugar
2 tbsp. lemon juice
1 tub (8 oz) whipped cream
1 graham cracker pie crust
fruit of choice
Beat cream cheese, and lemon juice in a large bowl with electric mixer on med. speed until well blended. Gently stir in 2 cups of the whipped cream. Spoon into crust. Refrigerate 3 hours or until set. Spread whipped cream over top. Put fruit on top.
Thursday, July 1, 2010
Cheesy Spinach and Artichoke Dip
1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
3/4 cup Parmesan Cheese
3/4 cup Mayonnaise
1/2 cup Shredded Mozzarella Cheese
1/2 tsp. garlic powder
HEAT oven to 350°F.
MIX ingredients; spoon into 9-inch dish or pie plate.
BAKE 20 min. or until heated through.
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
3/4 cup Parmesan Cheese
3/4 cup Mayonnaise
1/2 cup Shredded Mozzarella Cheese
1/2 tsp. garlic powder
HEAT oven to 350°F.
MIX ingredients; spoon into 9-inch dish or pie plate.
BAKE 20 min. or until heated through.
Monday, June 28, 2010
Almond Chicken Salad
4 cups cubed cooked chicken
1 1/2 cups seedless green grapes, halved
1 cup chopped celery
3/4 cup sliced green onion
3 hard-cooked eggs, chopped
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon prepared mustard
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion pepper
1/4 teaspoon celery salt
1/8 teaspoon dry mustard
1/8 teaspoon paprika
1/2 cup slivered almonds, toasted
1 kiwifruit, peeled and sliced (optional)
1. In large bowl combine chicken, grapes, celery, onions, eggs.
2. In another bowl, combine the next 9 ingredients; stir until smooth.
3. Pour over chicken mixture and toss gently.
4. Stir in almonds and serve immediately, or refrigerate and add almonds right before serving. Garnish with kiwifruit if desired.
1 1/2 cups seedless green grapes, halved
1 cup chopped celery
3/4 cup sliced green onion
3 hard-cooked eggs, chopped
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon prepared mustard
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion pepper
1/4 teaspoon celery salt
1/8 teaspoon dry mustard
1/8 teaspoon paprika
1/2 cup slivered almonds, toasted
1 kiwifruit, peeled and sliced (optional)
1. In large bowl combine chicken, grapes, celery, onions, eggs.
2. In another bowl, combine the next 9 ingredients; stir until smooth.
3. Pour over chicken mixture and toss gently.
4. Stir in almonds and serve immediately, or refrigerate and add almonds right before serving. Garnish with kiwifruit if desired.
Sunday, June 6, 2010
Broccoli Bacon Salad
Not really a food storage dish, but good just the same!
10 slices bacon, crisp, crumbled
1 bunch broccoli, cut very small
1 small red onion, coarsely diced
1 cup raisins
1/2 cup sunflower seeds
grated cheese
Dressing:
3 tbsp. vinegar
1/4 cup sugar
1/3 cup mayo
Fry bacon until crisp; drain well on paper towels; crumble when cool. Combine bacon, broccoli, onion, raisins, sunflower seeds, and cheese. Mix vinegar, sugar and mayo. Pour over salad just before serving; mix well and serve.
10 slices bacon, crisp, crumbled
1 bunch broccoli, cut very small
1 small red onion, coarsely diced
1 cup raisins
1/2 cup sunflower seeds
grated cheese
Dressing:
3 tbsp. vinegar
1/4 cup sugar
1/3 cup mayo
Fry bacon until crisp; drain well on paper towels; crumble when cool. Combine bacon, broccoli, onion, raisins, sunflower seeds, and cheese. Mix vinegar, sugar and mayo. Pour over salad just before serving; mix well and serve.
Monday, May 31, 2010
Poppy Seed Bread
3 cups flour
2 1/4 cups sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 cups milk
1 1/2 tsp. vanilla extract
3 eggs
1 1/8 cups vegetable oil
1 1/2 tbsp. poppy seeds
1 1/2 tsp. butter flavored extract
1 1/2 tsp. almond extract
Glaze:
1/4 cup orange juice
3/4 cup sugar
1/2 tsp. vanilla extract
1/2 tsp. butter flavored extract
1/2 tsp. almond extract
1. Mix together the flour, 2 1/4 cup sugar, baking powder, salt, milk, 1 1/2 tsp. vanilla and eggs. Mix in the vegetable oil, poppy seeds, 1 1/2 tsp. butter flavoring and 1 1/2 tsp. almond flavoring. Beat with an electric mixer for 1-2 minutes.
2. Lightly grease 2 loaf pans or 6 small loaf pans. Bake 45-60 minutes at 350*. Cool for 3 minutes and top with the glaze.
3. Glaze: Mix orange juice, sugar, vanilla, butter flavoring and almond flavoring.
2 1/4 cups sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 cups milk
1 1/2 tsp. vanilla extract
3 eggs
1 1/8 cups vegetable oil
1 1/2 tbsp. poppy seeds
1 1/2 tsp. butter flavored extract
1 1/2 tsp. almond extract
Glaze:
1/4 cup orange juice
3/4 cup sugar
1/2 tsp. vanilla extract
1/2 tsp. butter flavored extract
1/2 tsp. almond extract
1. Mix together the flour, 2 1/4 cup sugar, baking powder, salt, milk, 1 1/2 tsp. vanilla and eggs. Mix in the vegetable oil, poppy seeds, 1 1/2 tsp. butter flavoring and 1 1/2 tsp. almond flavoring. Beat with an electric mixer for 1-2 minutes.
2. Lightly grease 2 loaf pans or 6 small loaf pans. Bake 45-60 minutes at 350*. Cool for 3 minutes and top with the glaze.
3. Glaze: Mix orange juice, sugar, vanilla, butter flavoring and almond flavoring.
Wednesday, May 5, 2010
Dorito Chicken
The food storage item in this recipe is the salsa. You can buy it at the cannery, or just buy some at the store.
Dorito Chicken
chicken breast
salsa
sour cream
crushed Doritos
cheese
• Place chicken breast in casserole dish.
• Make cuts about half way through chicken.
• Layer the ingredients over the chicken:
• Cover and bake until done.
Dorito Chicken
chicken breast
salsa
sour cream
crushed Doritos
cheese
• Place chicken breast in casserole dish.
• Make cuts about half way through chicken.
• Layer the ingredients over the chicken:
• Cover and bake until done.
Tuesday, May 4, 2010
Broccoli Cheese Soup
This puts your powdered milk to use.
Broccoli Cheese Soup Serves 6
3 cans chicken broth
2 pkgs (16 oz each) frozen cut broccoli
1 small onion, coarsely chopped
1 tsp. bottled minced garlic
1 ½ cups dry milk
½ cup water
1/4 cup flour
salt & pepper
1-2 cups cheddar cheese
Heat broth in large saucepan to boiling. Add broccoli, onion, and garlic. Return to boil. Reduce heat to low; cover. Cook for 5-7 minutes or until broccoli is tender. Remove from heat; cool slightly. Transfer half of vegetable-broth mixture to blender or food processor (in batches, if necessary); cover. Blend until desired consistency. Return to saucepan.
Combine dry milk, water, and flower in medium bowl; mix well. Add some of the broth if necessary. Stir into soup; season with salt and pepper. Heat through. Add 1-2 cups of cheese. Stir over low heat until melted.
Broccoli Cheese Soup Serves 6
3 cans chicken broth
2 pkgs (16 oz each) frozen cut broccoli
1 small onion, coarsely chopped
1 tsp. bottled minced garlic
1 ½ cups dry milk
½ cup water
1/4 cup flour
salt & pepper
1-2 cups cheddar cheese
Heat broth in large saucepan to boiling. Add broccoli, onion, and garlic. Return to boil. Reduce heat to low; cover. Cook for 5-7 minutes or until broccoli is tender. Remove from heat; cool slightly. Transfer half of vegetable-broth mixture to blender or food processor (in batches, if necessary); cover. Blend until desired consistency. Return to saucepan.
Combine dry milk, water, and flower in medium bowl; mix well. Add some of the broth if necessary. Stir into soup; season with salt and pepper. Heat through. Add 1-2 cups of cheese. Stir over low heat until melted.
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