Food Storage Dairy Recipes

Homemade Coffee Creamer without the additives

I was looking for a dry creamer that didn’t contain any hydrogenated oils, corn syrup or other additives. This super easy recipe fits the bill. This is also great in hot chocolate.

Serves: 16

Ingredients:

  • 1 c. Instant Milk
  • 1/4 c. Powdered Sugar
  • 1 tbsp. Vanilla Powder
  • 1 tbsp. Coconut Oil, melted

Directions:

Add all ingredients to blender or food processor and blend until fine powder.

  • For Pumpkin Spice Add 2 TSP Pumpkin Pie Spice
  • For Chocolate Add 2 TBSP Cocoa Powder
  • For Almond Add 1 Tsp Almond Powder

 

Carnation Famous Fudge Recipe

This is a very simple fudge recipe using Carnation Brand evaporated milk, marshmallows, and chocolate chips that brings raves.  It is a classic candy recipe that is often requested.  Instructions are also given for butterscotch and mint flavors.  Obviously, you don’t need to use Carnation Brand, but we do need to thank them for the recipe.

Ingredients:

  • 2 Tablespoons butter or margarine
  • 2/3 cup evaporated milk
  • 1-1/2 cups granulated sugar
  • 1/4 teaspoon salt
  • 2 cups (4 ounces) miniature marshmallows
  • 1-1/2 cups (9 ounces) semisweet chocolate chips
  • 1/2 cup chopped pecans or walnuts, optional
  • 1 teaspoon vanilla extract

Directions:

Combine butter or margarine, evaporated milk, sugar, and salt in a medium, heavy-duty saucepan.  Bring to a full rolling boil over medium heat, stirring constantly.  Boil stirring constantly for 4 to 5 minutes.  Remove from heat.

Stir in marshmallows, chocolate chips, nuts, and vanilla.  Stir vigorously for 1 minute or until marshmallows are melted.  Pour into a foiled-lined 8-inch square baking pan.  Chill until firm.

  • Milk chocolate fudge: Substitute 2 cups milk chocolate chips for semisweet chocolate chips.
  • Butterscotch fudge: Substitute 1-2/3 cups butterscotch-flavored chips for semisweet chips.
  • Mint chocolate fudge: Substitute 1-1/2 cups mint-chocolate chips for semisweet chips.

Yield: 3 dozen pieces

 

Best Ambrosia Pie

Serves 8

This no-bake pie is super easy to make and oh-so-refreshing, it’s no wonder why it’s named after the food of the gods!  This Best Ambrosia Pie has a coconutty crust and a sweet fruity filling that’ll have you coming back for just one. more. slice.

Ingredients:

  • 1 (7-ounce) package flaked coconut, toasted, with 2 tablespoons reserved for garnish
  • 1/3 cup butter, melted
  • 1 (14-ounce) can sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 (16-ounce) can fruit cocktail, well drained
  • 1 cup miniature marshmallows
  • 2 cups frozen whipped topping, thawed

Directions:

Coat a 9-inch deep-dish pie plate with cooking spray.

In small bowl, combine coconut (except coconut reserved for garnish) and butter; mix well.  Spread into prepared pie plate to form a crust, pressing firmly into bottom and up sides of pie plate.  Place in refrigerator to chill.

Meanwhile, in large bowl, combine sweetened condensed milk, lemon juice, fruit cocktail, and marshmallows.  Stir gently until well mixed.  Fold in whipped topping, then spoon into prepared crust.  Garnish with reserved coconut, then cover and chill at least 8 hours, or until set.

Top with maraschino cherries or mandarin orange segments for an extra burst of color.

 

Super Creamy Mac and Cheese

Ingredients:

  • 1 package (16 ounces) elbow macaroni
  • 3 cups (24 ounces) 4% cottage cheese
  • 1/2 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon garlic salt
  • 3 cups half-and-half cream
  • 1 cup 2% milk
  • 4 cups (16 ounces) shredded cheddar cheese

TOPPING:

  • 1 cup dry bread crumbs
  • 1/4 cup butter, melted

Directions:

Cook macaroni per package directions. Meanwhile, place cottage cheese in a food processor; cover and process until smooth. Set aside.

In a large saucepan, melt butter. Stir in the flour, salt, pepper and garlic salt until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Drain macaroni; transfer to a large bowl. Add the cheddar cheese, cottage cheese and white sauce; toss to coat. Transfer to a greased 13×9-in. baking dish. (Dish will be full.) Combine bread crumbs and butter; sprinkle over the top.

Bake, uncovered, at 400° for 20-25 minutes or until bubbly.

Yield: 12 servings (1 cup each).

 

Food Storage Omelet

Here’s a recipe using just the stuff you store.

Ingredients:

  • 3/4 c. Scrambled Egg Mix
  • 1 c. water
  • 2 tbsp. water
  • 3/4 c. Ham Dices – Freeze Dried
  • 1/4 c. Chopped Onions – Freeze Dried
  • 1/2 c. Green Bell Peppers – Freeze Dried
  • 1/4 c. Mushroom Pieces – Freeze Dried
  • 2 tbsp. butter
  • 1 tsp. seasoned salt
  • 1 c. Shredded Cheddar Cheese – Freeze Dried (rehydrated)

Directions:

Mix scrambled egg powder and water together until well blended.

In a small bowl, combine the ham dices with enough water to completely cover the ham and allow to sit 10 minutes.

Add onions, peppers, and mushrooms with enough water to barely cover.  Mix well and allow to sit to soften for another 2 minutes.

To make each omelet, preheat a small omelet nonstick pan, add in 1/2 tbsp. butter and 1/4 of the ham and vegetable mixture.  Sauté for a minute on high heat.

Add in 1/4 of the egg mixture and allow the egg to set lightly without browning.  With a rubber spatula, lift the set layer of egg up and tilt to allow uncooked egg to go underneath.

Repeat the process until each omelet is cooked.  Flip omelet over and remove from heat.  Top omelets with cheese and fold onto plate.

Yield: 4 omelets

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