Thread: BASIC LIST / SUGGESTED ITEMS FOR LONG TERM SURVIVAL

Apple Cinnamon Dessert Chimichangas Recipe

Desserts, Recipes
by admin

cocina

Juanita’s Cocina website share a mouth watering Apple Cinnamon Chimichangas recipe to delight your family.

Click here to read the recipe: http://jcocina.com/apple-cinnamon-dessert-chimichangas-autumn-apple-party-for-sundaysupper/


Apple Cinnamon Dessert Chimichangas Recipe » The Homestead Survival

2 Easy Honey Candy Recipes – Gluten Free

Gluten Free, Recipes
by admin

The Nerdy Housewife

The Nerdy Housewife shares 2 Honey Candy recipes “Honey & Vinegar Candy” and “Honey Nut Butter Candy” which are gluten-free.

It is always a challenge to find a recipes that taste good and are also good for you – that is why we are thrilled to feature this recipe.

Click here to read to recipe: Two Easy Honey Candy Recipes - The Nerdy Farm Wife

2 Easy Honey Candy Recipes – Gluten Free » The Homestead Survival

Dehydrating Strawberries

Food Dehydrating, Food Storage & Skills
by admin

they might be homesteading

They Might Be Homesteading blog shares a simple way to dehydrate strawberries.

Be warned that dehydrated strawberries become sweeter after they are dried and will disappear very quickly in any household because they are beyond yummy.

I personally love to add 2 dehydrated slices of strawberries to a tall glass of filtered water, It is a way to jazz up plain water and it actually makes me drink more water each day keeping me hydrated which keeps me from getting headaches.

Click here to read article: They Might Be Homesteading: Dehydrating Strawberries!

Dehydrating Strawberries » The Homestead Survival

List Of Vegetables That Can Grow On A Trellis Instead Of Trailing On The Ground

Gardening, Vegetable & Fruit
by admin

You can grow melon, squash and cucumber vertically as long as you buy the right kind. Weekend Gardener tells you which kind and provides plenty of information to help you grow these vegetables vertically and free up space for other things in the garden.

photo credit weekendgardener.net

List Of Vegetables That Can Grow On A Trellis Instead Of Trailing On The Ground

http://www.weekendgardener.net/blog/2007/04/grow-squash-cucumbers-and-melons.htm


List Of Vegetables That Can Grow On A Trellis Instead Of Trailing On The Ground » The Homestead Survival

Canning Grape Juice Recipe – The Simple Way

Canning, Food Storage & Skills, Water Bath Canning
by admin

canning with kids

Canning With Kids website shares a simple & easy way to can grape juice. You can also adjust the sugar level or use alternative sweeteners …. play with the recipe to fit your needs.

Click here to read the recipe: Canning Grape Juice (the simple way) — Canning With Kids


Canning Grape Juice Recipe – The Simple Way » The Homestead Survival

Food Fanatics

Chocolate covered strawberry shots. Vanilla vodka, Godiva liquor, and some chocolate syrup for a delicious shot in an edible glass.

Food Fanatics

Chocolate Covered Banana Split Bites

Source: www.fooddoodles.com

Food Fanatics

Look at these amazing bite size banana split!

Source: www.fromdatestodiapers.com

Recipe by: Christine

Ingredients:
3 large bananas, slightly under ripened work best
1/2 gallon of ice cream (spumoni or neapolitan for variety)
1/2 cup jimmies, chopped nuts or chocolate chips
1 cup of chocolate morsels, melted
whipped cream
cherries

Method:
1.Cut bananas into thirds, without peeling the bananas.
2. Using a melon ball scooper, carve a pocket into the center of each banana without scraping the bottom or sides.
3. Fill each cavity with a different flavor of soft ice cream. Carefully use a knife to cut the side of each banana peel, remove and discard.
4. Dip banana bottoms in melted chocolate and jimmies. Place bananas on wax paper and freeze until ready to serve.
5. Top with whipped cream and cherries before serving

Food Fanatics

Today's dinner tips
Chicken and biscuits pot pie -click photo for recipe
source;http://smells-like-home.com/

You can make this pot pie in either a 13×9-inch baking dish or individual oven-safe bowls (which I find cute but a nuisance) – just bake the bowls for 20-25 minutes. The filling and biscuits can both be made in advance. Keep them separate, reheat the filling before adding it to the baking dish(es) then proceed with the baking process as instructed in the recipe.

Ingredients:
For the buttermilk biscuits

1 cup all-purpose flour
1 cup cake flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp granulated sugar
1/2 tsp table salt
4 tbsp (1/2 stick) unsalted butter chilled, cut into 1/4-inch cubes
3/4 cup plus 2 tbsp buttermilk

For the chicken pot pie filling:

1 1/2 tablespoons vegetable oil
1 large onion, chopped fine
3 medium carrots, peeled and cut crosswise 1/4-inch thick
2 small ribs celery, cut crosswise 1/4-inch thick
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1/2 cup unbleached all-purpose flour
1 1/2 cups milk
2 to 2 3/4 cups low-sodium chicken broth
1/2 teaspoon dried thyme
3 tablespoons dry sherry (optional)
3 to 4 cups (about 1 1/4 lbs) shredded chicken
3/4 cup frozen peas, thawed
3 tablespoons minced fresh parsley leaves

Instructions:

To make the biscuits: In a large bowl, stir the flours, baking powder, baking soda, salt, and sugar together. With a pastry cutter or your fingers, cut the butter into the dry ingredients until the butter resembles course meal with some larger butter lumps remaining. Stir in 3/4 cup of the buttermilk with a fork until the mixture forms a soft, slightly sticky ball. If the dough is too dry, add a little extra buttermilk – 1 tablespoon at a time up to 2 tablespoons.
Transfer the dough to a well-floured work surface and pull it together into a ball with your floured hands. Pat the dough out to 3/4″ thickness and cut out 12 rounds with a 3-inch biscuit or cookie cutter. Transfer the biscuits to a parchment-lined baking sheet and chill until you’re ready to use them. The biscuits can be made and kept covered in the refrigerator for up to 2 days in advance.
To make the filling: Preheat the oven to 400 degrees F. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the oil. Once the oil is hot, sauté the onions, carrots, and celery until tender, about 5-7 minutes. Season with salt and pepper to taste. Transfer cooked vegetables to a bowl with the chicken; set aside.
Reduce the heat to medium and add the butter to the same pot. When melted, stir in the flour and cook, stirring constantly for 1 minute. Whisk in the milk, chicken broth, and thyme. Allow the sauce to come to a simmer and let it simmer for 1 minute to thicken. Season with salt and pepper and stir in the sherry (if using). Turn off the heat and transfer the vegetables and chicken to the pot, stirring until the filling is well-combined. Mix in the peas and parsley. If the filling is too thick (you’ll know), stir in the extra chicken broth, about 1/4 cup at a time up to 3/4 cup until the filling loosens up a little.
Pour the filling into a 13×9-inch baking dish and bake for 18 minutes. Remove the dish from the oven (keeping the oven on and door closed) and top the filling with the biscuits. Return the baking dish to the oven and bake for an additional 10-12 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving.

Rawforbeauty

www.rawforbeauty.com