Ingredients:
2 3-oz packages blue jello
2 3-oz packages strawberry jello
2 envelopes unflavored gelatin (Knox brand)
14-oz can Eagle Sweetened Condensed Milk

Optional Ingredients:
Freeze Dried Strawberries (I used Thrive brand)
Freeze Dried Blueberries (I used Thrive brand)
Spiff-E-Whip (I found this at Wal-Mart but you can get it online at that link)

Directions:

Gather all of your ingredients.

Make your blue layer of jello. Mix 2 packages of blue jello with 2 cups of boiling water until dissolved. Then add 1 cup of ice cold water and stir. Pour into a 9×12 pan. Sprinkle freeze-dried blueberries evenly into the pan and stir them in so they are covered with liquid. Let set in fridge for 4 hours or overnight.

Make your white layer of jello. Sprinkle 2 envelopes of unflavored gelatin into 1/2 a cup of cold water. After it thickens, add 1 1/2 cups of boiling water and mix in until it dissolves. Stir in the can of sweetened condensed milk until smooth. Let cool (but don’t leave it out too long or it will start gelling like mine. Oops!) Pour over hardened blue layer. Let chill for 4 hours or overnight.

Make your red layer of jello. Mix 2 packages of blue jello with 2 cups of boiling water until dissolved. Then add 1 cup of ice cold water and stir. Sprinkle freeze-dried strawberries into the liquid. Pour entire mixture over top of white layer. Let set in fridge for 4 hours or overnight.

Once the red layer has set firmly, you can decorate the top with a flag if desired. I mixed 1 cup of Spiff-E-Whip with 1 cup of ice water and beat with a mixer for about 3-4 minutes until it had a whipped cream consistency.

While beating the whipped cream, I reconstituted some freeze-dried blueberries and strawberries for the topping.

Spread the whipped cream over top and decorate like a flag. (You might want to plan better so that you actually have room for 13 stripes, unlike mine). Here is a view showing all the layers and the top!

DIG IN! That white layer is divine. MMMM. Happy Independence Day!

You may now download ALL the Shelf Stable Saturday recipes for free.
Click here for details.

Here are a list of common spices/herbs to get you started:

Herbs*
Basil
Bay Leaves
Chives
Cilantro
Dill
Mint
Oregano
Parsley
Rosemary
Sage
Tarragon
Thyme

Spices*
Allspice
Black Pepper
Caraway
Cardamom
Celery Salt/Seed
Chili Powder
Cinnamon
Cloves
Coriander
Cumin
Fennel
Fenugreek
Garlic Powder/Salt
Ginger
Mustard Seed/Dry Mustard
Nutmeg
Onion Powder/Salt
Paprika
Red pepper flakes
Saffron
Turmeric
Vanilla
White Pepper

* Herbs are the leafy, green plant parts used for flavouring purposes, and may be used fresh or dried, typically cut into very small pieces. Spices are dried and often ground or grated into a powder. Small seeds, such as fennel and mustard seeds, are used both whole and in powder form.

Feel free to add your own ideas in the comments below

NOW THIS feels like Christmas. We had plenty ideas for this part of the 12 days of Christmas. Feel free to use some of these, or choose your own. Comfort foods are definitely things people need in time of any type of crisis:

Options that are Free or Under $1

Candy Bar or Pudding Mix

Even just a candy bar or 2 in your storage for just in case scenarios are great. Pick up the person’s favorite one and surprise them with a little treat to have in time of need (and tell them they can’t eat it right away, they have to store it Tie a cute ribbon around the candy bar and add the Day 10 Tags and you’re all set.

An Option that is $5-$20

Big Baskets of Goodies (that would store well)

Take a look at our list of common comfort foods and pick some to compile in a gift basket with the Day 10 Tags attached. Trust us- these are things people want in times of stress!

A More Expensive Option

Extra Set of Common Spices

A great thing to store one extra of is all your spices. Spices can be pricey, so it’s not something people tend to buy extra of on a regular basis. Surprise someone with an extra spice set and don’t forget the Day 10 Tags!

Back to the 12 Days List

So here’s what to do. Compile a list of the condiments your family uses and then watch for them to go on sale and pick up a few bottles. Keep a little inventory list of what you have and mark off when you use one up so you can remember to replace it next time it’s on sale. Here is a list of ideas to get you started:

ketchup
mustard
relish
mayonnaise
peanut butter
barbecue sauce
soy sauce
worcestershire sauce
teriyaki sauce
olive oil
vinegar
horseradish
cranberry sauce
applesauce
hot sauce/chili sauce
taco seasoning

If you have any others to add to the list please feel free to leave them in the comments below and we’ll update the list to reflect them. Have fun with your condiments!

Recipe 1: Best Rice Krispie Squaries (courtesy of Grandma Lori)

Recipe 2: Homemade Popcorn
Put a few tablespoons of oil (any kind will do) in the bottom of a 4-quart pan. Pour in 1/2 c. of popcorn kernels (we buy ours in bulk #10 cans to use to make corn meal as well) and put the lid on the pan. Heat stove to medium/medium high heat. Allow the kernels to cook, shaking the pan occasionally to avoid burning. When there are a few seconds in between pops, remove from heat and pour into a bowl (be careful as lid may be hot). Coat with your favorite toppings!

Recipe 3: No Bake Oatmeal Cookies (As found on AllRecipes.com)
INGREDIENTS
2 cups rolled oats
3/4 cup white sugar
3 tablespoons unsweetened cocoa powder
1 tablespoon water
1/2 teaspoon vanilla
2/3 cup butter, softened
1 cup confectioners’ sugar

DIRECTIONS
In a large bowl, combine the oats, sugar and cocoa. With clean hands, mix in the water, vanilla and butter to form a dough. Wash hands, then roll the dough into balls 1 to 2 inches in diameter. Roll balls in confectioners’ sugar until thickly coated (or they will become crusty). Chill 20 minutes before serving.

Click here to download the pdf version of this handout. If you have already purchased one of our Food Storage Made Easy Binders this is a perfect addition to the Step 9 section or recipes appendix. Enjoy!

If you have any good comfort food recipe ideas share them in the comments below and we will compile another handout with your suggestions!

We decided it would be good to revise each BabyStep as part of our Summer Crash Course. So jump in and get started … it’s not too late! This week we are covering the following steps:

BabyStep 8: Fruits and Vegetables (click here to view the full step)
BabyStep 9: Comfort Foods (click here to view the full step)
BabyStep 10: Fruits and Vegetables (click here to view the full step)

    

• Updated each page to reflect the ideas shared in comments
  - Items with an * are new to the list
• Updated the online resources of each page

Homemade Applesauce Recipe & Canning
Best Rice Krispie Squares
Cleaning Supplies Using Food Storage

Stay tuned for some advanced posts on this topic coming later this week.

Tonight I hosted a little dinner party at my house and decided I would sneakily use tons of food storage in my dinner and dessert.  I definitely recommend it, it was fun having a little secret… hehe.

Anyways,  I made a great tortilla casserole recipe, (added black beans) and even made the tortillas from scratch using all fresh ground whole wheat! I even replaced the cream of chicken soup with BEAN FLOUR cream of chicken, my favorite!

For dessert I made my EMERGENCY, I don’t feel like baking, icing or dirtying a pan dessert with POWDERED MILK!  Everytime I have to bring a dessert to a dinner and don’t have the time or energy to pick up fresh ingredients,  I make a quick and easy pudding pie.  I always have at least one tub of cool whip in my freezer for this special dessert.

Ingredients

Powdered Milk
Water
Box of Chocolate Pudding
Graham cracker crust
Cool Whip

Prepare pudding according to package directions for pie. Pour into graham cracker crust, chill for an hour or so. Top with Cool Whip. Optional, add strawberries, crushed skor bar or any crushed cookie.

I love this dessert because it is SO easy to bring places. The graham cracker crust container has a lid with it (you don’t have to remember to get your pan when you are going home). You don’t have to dirty dishes except the pudding bowl, but you can lick that. It’s a dessert that uses POWDERED milk and no one knows it. You don’t have to turn your oven on in the hot summer, its great!

Best Rice Krispie Squaries (courtesy of Grandma Lori)

Ingredients:

• 1/2 c. white sugar
• 1 c. corn syrup (karo light)
• 3/4 c. peanut butter
• 2 c. Rice Krispies
• 4 c. Corn Flakes

Directions:
Use a large pot and stir together first three ingredients until melted & smooth. Then stir in the cereal. Spread in a 9×13 pan. EAT! (yes my mom included the EAT direction on the recipe card she gave me, it is the most important item)
 

  

Serving Size: About 40 small cookies
Prep Time: 5 minutes
Cook Time: 10 minutes

Recipe from Crystal at Everyday Food Storage

Ingredients:
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1/2 cup butter (1 cube)
1 tsp vanilla
1 egg (can use powdered eggs)

2 cup whole wheat flour
2 T dry egg powder (do not add water at this time) or 1 extra large egg
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon

Directions:
Cream together first 5 ingredients with a mixer. In a separate bowl combine all dry ingredients. Slowly add to the creamy mixture until it reaches the consistency of Play-Doh.

Give the Cookie Clay Dough to your kids and let them make shapes, letters, etc. out of it. They can use it like they would use regular Play-Doh. Once they are finished, put all of the shapes on a cookie sheet and bake at 350 degrees for 10-15 minutes.

Jodi’s Comments:

I am the chorister for the children in my church. They did a huge program during our meeting today, so I made these cookies as a treat to reward them. One of the kids asked me what was in them so I gave the list of ingredients and was proud to include “fresh ground whole wheat from my food storage”. Well the kid pulled a nasty face and said “Are you trying to POISON us or something?”. I got all sad thinking that the kids would reject them. I didn’t teach music today so I just left the cookies for them to have during their lesson. After church I had at least 5 children come up and try to convince me to give them one of the leftover cookies, 3 kids thanked me for making such good cookies, and one little girl drew a picture of me celebrating with her after our program (with cookies!). I guess they were a hit. Another food storage recipe success!

Leave a comment if you try this recipe and let us know what you think!