Homemade Mac ‘N’ Cheese (w/ grains and powdered milk)

Ingredients:
1 lb macaroni noodles (BabyStep 5 : Grains)
1/4 c. butter
1/4 c. flour (BabyStep 5 : Grains)
1 c. milk (or 1 c. water, 3 T. powdered milk)
1 tsp. seasoned salt
cheese cubes (optional)
ham cubes (optional)

Directions:
Cook noodles according to package directions. Drain and set aside. Melt butter in large saucepan. Whisk in the flour until smooth. Slowly stir in milk until well mixed in. Add seasoned salt. Let cook for a little while until it starts to thicken. Add in the macaroni noodles. Add in a little more milk if it seems too thick. Can add more seasoned salt according to your family’s tastes. Add ham and cheese cubes right before serving.

Homemade Mac ‘N’ Cheese (w/ legumes and powdered milk)

Ingredients:
3 c. of macaroni noodles
5 T. of lima or other white bean flour (BabyStep 6 : Legumes)
1 c. of water
3/4 c. milk (or 3/4 c. water 2 T. powdered milk)
2 tsp. seasoned salt
cheese cubes (optional)
ham cubes (optional)

Directions:
Cook noodles according to package directions. Drain and set aside. Grind 1/4 c. of white beans in your wheat grinder to make about 5 T. of bean flour. Put 1 c. of water in large saucepan. Slowly whisk in ground bean flour. Continue to whisk frequently until starts to thicken and bubble. Slowly stir in milk until it’s a nice thickish liquid consistency. Add seasoned salt (the bean version tends to need more than the flour/butter version). Add in the macaroni noodles. Add in a little more milk if it seems too thick. Add ham and cheese cubes right before serving.

Confession time … While the bean flour version is still good (and my kids snarfed it up just like usual), I could actually tell a difference in this recipe. I prefer the fattening version, surprise surprise. hehe. But the bean flour version is a very good substitute and can save a TON of calories and fat!

For other food storage recipes check out:

Our Food Storage Recipes Page
Our sister site EverydayFoodStorage.NET
I Can’t Believe It’s Food Storage book
Country Beans book

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!

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

Since it’s not my birthday, I don’t have a batch to take a picture of but I’ll update the blog with one soon! Just imagine this lemon bar picture with a brown sugar filling instead!

Julie’s Birthday Bars Recipe

Crust-
1 c butter
½ c powdered sugar
½ tsp salt
2 c flour

Filling Sugar-
2 eggs (can use 2 T. dry egg powder + 1/4 C. water)
2 c brown sugar (can make your own brown sugar)
2 T vinegar
½ c melted butter

Directions:
Spread crust in two 9 x 13 pans.
Mix filling and place on top of crust.
Bake at 350 for 30 to 40 minutes.

Enjoy a delicious treat for your birthday or any other time!

For other food storage recipes check out:

Our Food Storage Recipes Page
Our Food Storage Made Easy eBook Binder
Our sister site EverydayFoodStorage.NET
I Can’t Believe It’s Food Storage book by Crystal Godfrey
Country Beans book by Rita Bingham

Rice Pudding Recipe

Ingredients:
2 eggs, beaten (can use powdered eggs)
½ c. sugar
¼ tsp. salt
2 c. milk (can use powdered milk)
1 ¼ c. cooked white rice, cooled (leftovers work great)
½ c. raisins (optional but oh so delicious!)
Cinnamon and Nutmeg to taste

Directions:
Preheat oven to 325o F. Mix all the ingredients together and pour into a greased 1 qt. bowl. Set the bowl in a shallow pan. Pour hot water into the pan about 1 inch deep. Put pan into the oven and bake for 1 ½ hours.

Well 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

The ingredients and directions can be found at the Everyday Food Storage blog which is a site we use frequently when looking for great new recipes and ideas for using the foods we are storing. This recipe is fun because your kids can use it like play dough, and then take the shapes they made and bake them up into yummy cookies.

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!