Is Recession Preparing a New Breed of Survivalist? [Survival Today

Dry Elbow Home Remedies & Treatments

Posted By TipNut On May 7, 2008 @ 8:24 am In Beauty & Health | 1 Comment

Picture of Elbow - Tipnut.comDry & dark patches on elbows can be caused by heavy use (leaning on elbows all the time) and neglect (make sure to moisturize them regularly).

Here are a few remedies I’ve collected to help clean those dark patches up.

If you have a painful case of dry elbows (cracked, sore), check with a doctor since you might have a skin condition that can easily be cleared up with a prescription.
Dry Elbow Home Remedies

Sugar Scrub:

1/4 cup brown sugar
1/8 cup olive oil

* Mix ingredients in a bowl. Massage the scrub into elbows, knees, ankles & any other dry spots. Wash off after 30 minutes.

Crisco (or any other lard)

* Before bed rub Crisco into the dry elbow patches then slide on a pair of clean cut socks (to use as elbow protectors). Do this every night until dry patches disappear.

Lemon Salt Scrub

* Squeeze the juice out of two quarter wedges of a lemon, add salt then scrub into your elbows gently, trying to sluff away the dead skin. Then take the lemon wedges and lean your elbows on them (one elbow on each). Rest like this for 10 minutes. Do this daily until the dark patches disappear.

Lemon Soft Scrub

* Mix fresh lemon juice and baking soda to make a thick paste, apply to dry elbows. Gently rub in to exfoliate the skin and leave to sit for about 15 minutes. Wash off and apply a moisturizer or Vaseline.

Rehydrating Soak

* Exfoliate elbows with a favorite scrub or loofah, then soak elbows in warm water for 10 minutes. Apply Vaseline. If you apply Vaseline to the dry areas right after a hot bath or shower, this will have the same effect.

Basic Maintenance Treatment: Exfoliate or scrub elbows daily then apply honey, Vaseline or a rich moisturizer to elbows. If using honey, leave on for 30 minutes before washing off.

Tip: Use a clean sock, cut off to have two open ends, and slide on over your elbows when applying moisturizing treatments to try to protect the moisturizer from rubbing off (especially good for overnight treatments). You could also wrap your elbows in plastic wrap.

If your elbow patches are thick and quite dark, this will take several regular treatments to clear up.
Also See These Tips:

* Sunburn Relief Home Remedies - Over 50 Soothing Treatments [1]
* 12 Simple Beauty Hacks From The Kitchen [2]
* Floral Infused Olive Oil: Rich Beauty Aid [3]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/dry-elbow-home-remedies-treatments/

URLs in this post:

[1] Sunburn Relief Home Remedies - Over 50 Soothing Treatments: http://tipnut.com/sunburn-relief-home-remedies-over-50-soothing-treatments/

[2] 12 Simple Beauty Hacks From The Kitchen: http://tipnut.com/simple-beauty-hacks/

[3] Floral Infused Olive Oil: Rich Beauty Aid: http://tipnut.com/floral-olive-oil/

Floral Infused Olive Oil: Rich Beauty Aid

Posted By TipNut On February 24, 2009 @ 10:50 am In Beauty & Health | No Comments

Flowers & Olive Oil - Tipnut.com

Flowers & Olive Oil - Tipnut.com
Did you know olive oil is a lovely (and natural) skin moisturizer? Here’s a way to make it more special…infuse it with flowers picked fresh from your garden!

Floral Infused Olive Oil Recipe

Ingredients:

Glass jar (pint)
Flower petals (1 1/2 cups)
Extra Virgin Olive Oil (1 3/4 cups)
6 Vitamin E Capsules (400 IU)

Directions:

* Fill a clean jar with your choice of fresh flower petals or buds. Pierce the vitamin capsules and squeeze the oil into the jar on top of the petals.
* Heat olive oil over medium heat then pour over petals. Seal and shake jar gently to mix.
* Place the jar in a sunny location and turn it over daily for 2 weeks.
* After 2 weeks, strain the oil to remove all petals then bottle in a sterilized container.

Tips For Use

* Use as a bath oil (2 to 3 TBS) or apply on skin after bathing/showering and use as a body moisturizer.
* Apply to dry patches of skin on hands, elbows [1], knees, feet.
* Can be used as a facial moisturizer, be careful not to get the infused oil in your eyes.
* Some believe that eczema, rosesca and stretch marks benefit from applications of olive oil, try a regular treatment to see if it helps.

Flower Choices With Reported Skin Healing & Therapeutic Qualities

* Echinacea, Lavender, Marigolds, Rose Petals, Pansies, Calendula
* Herbs can also be used

Note:

* Do not use petals that have been sprayed with chemicals, they’ll transfer to the oil and then be absorbed by your skin.

Also See These Tips:

* 12 Simple Beauty Hacks From The Kitchen [2]
* Homemade Rose Bath Oil [3]
* Homemade Rose Petal Vinegar Recipe [4]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/floral-olive-oil/

URLs in this post:

[1] elbows: http://tipnut.com/dry-elbow-home-remedies-treatments/

[2] 12 Simple Beauty Hacks From The Kitchen: http://tipnut.com/simple-beauty-hacks/

[3] Homemade Rose Bath Oil: http://tipnut.com/homemade-rose-bath-oil/

[4] Homemade Rose Petal Vinegar Recipe: http://tipnut.com/homemade-rose-petal-vinegar-recipe/

http://keepitcheap.blogspot.com/

What To Do With Alberto VO5

Here’s another list of tips that no one knows where it started from. I was sent this in email and the person who sent it to me received it in email. So, what and who is the source? Not sure. My guess is this list is just one of those things that people keep adding on to and sharing it with friends.

Do you use or have or even remember Alberto VO5? Do you have a tip? Let us know you? I sure would love to hear from you.

Now on to the list. There’s a bunch of tips and I haven’t tried most of them so proceed with caution. Overall I think the tips are feasible and pretty darned handy.

Alberto V05® Conditioning Hairdressing

Prevent silver from tarnishing. Apply a thin coat of Alberto VO5 Conditioning Hairdressing with a soft cloth to clean, polished, dry silver candlesticks, picture frames, silver sets, and other decorative items. Wipe off excess leaving behind a very thin, virtually invisible, protective coating. VO5’s organic protectants actually prevent tarnishing.
*

Remove a ring stuck on a finger. Rub on a little Alberto VO5 Conditioning Hairdressing, then hold your hand up toward the ceiling to drain the blood from the area, and slide off the ring.
*

Make cleaning up after painting or doing a messy auto grease job easy. Lightly coating your hands with Alberto VO5 Conditioning Hairdressing before painting or fixing the car, allows you to clean them off afterward without harsh solvents.
*

Soften your feet. Before going to bed, coat your feet with Alberto VO5 Conditioning Hairdressing and put on a pair of socks.
*

Prevent spray paint from sticking in your hair. Before spray painting, slick a dab of Alberto VO5 Conditioning Hairdressing the size of a quarter over your hair so you can wash away the paint more easily.
*

Prevent static electricity in your hair. Comb a dab of Alberto VO5 Conditioning Hairdressing through your hair.
*

Protect your scalp during a permanent. Rub some Alberto VO5 Conditioning Hairdressing into the scalp before giving yourself a perm.
*

Minimize drying out your hair in a chlorinated pool. Rub a long dab of Alberto VO5 Conditioning Hairdressing through your hair before taking a swim.
*

Prevent hair coloring from dying your skin. Dab a little Alberto VO5 Conditioning Hairdressing on your forehead and around the hairline and ears to help keep the color from staining your skin.
*

Remove makeup. A dab of Alberto VO5 Conditioning Hairdressing on a tissue or cotton ball gently removes makeup.
*

Glitter your face for a holiday party. Rub in a little Alberto VO5 Conditioning Hairdressing onto your cheeks, then dust lightly with glitter.
*

Moisturize your face. Rub in a little Alberto VO5 Conditioning Hairdressing in the lines around your eyes to help prevent dry lines.
*

Remove an adhesive bandage painlessly. Rub in a little Alberto VO5 Conditioning Hairdressing into the bandage wings, wait a few minutes, then peel off.
*

Soothe chapped lips and skin. Rub in a small amount of Alberto VO5 Conditioning Hairdressing.
*

Soothe your legs after shaving. Rub some Alberto VO5 Conditioning Hairdressing into your skin after the bath or shower to make your legs feel velvety smooth.
*

Make zippers glide easily. Rub a little Alberto VO5 Conditioning Hairdressing into the teeth of the zipper.
*

Condition leather. If you’re all out of mink oil, substitute Alberto VO5 Conditioning Hairdressing.
*

Protect leather shoes and boots from winter salt and ice. Rub in Alberto VO5 Conditioning Hairdressing.
*

Shine vinyl and patent leather shoes. Rub in a little Alberto VO5 Conditioning Hairdressing, then buff.
*

Protect your dog or cat’s paw pads. Rub in a little Alberto VO5 Conditioning Hairdressing before sending your pet outdoors
*

Prevent shoes from squeaking. Give squeaky shoes a coat of Alberto VO5 Conditioning Hairdressing.
*

Detangle and shine a dog’s coat. Comb in a small amount of Alberto VO5 Conditioning Hairdressing.
*

Prevent cat hair balls and static electricity on your cat’s coat. Rub in a little Alberto VO5 Conditioning Hairdressing. (Don’t worry if your cat licks its fur; Albert VO5 Conditioning Hairdressing is natural and non-toxic.)
*

Shine a horse’s hooves. Rub in a little Alberto VO5 Conditioning Hairdressing.
*

Prevent a leather saddle from drying out. Rub in a little Alberto VO5 Conditioning Hairdressing.
*

Detangle a horse’s maneand tail. Brush in a little Alberto VO5 Conditioning Hairdressing.
*

Stop windows from sticking in their tracks. Lubricate the tracks with a little Alberto VO5 Conditioning Hairdressing.
*

Lubricate pipe joints. A thin layer of Alberto VO5 Conditioning Hairdressing on pipe connections will make them fit together more easily.
*

Prevent nuts and bolts from rusting together. Lubricate the nuts and bolts with a dab of Alberto VO5 Conditioning Hairdressing before screwing them together.
*

Prevent tools from rusting. Give your tools a light coat of Alberto VO5 Conditioning Hairdressing.
*

Stop a faucet from screeching. Remove the handle and stem, coat both sets of metal threads with Alberto VO5 Conditioning Hairdressing, and replace.
*

Stop refrigerator racks from sticking. Coat the edges of the racks with a thin layer of Alberto VO5 Conditioning Hairdressing so the racks glide easily.
*

Prevent squeaky door hinges. Apply a little bit of Alberto VO5 Conditioning Hairdressing.
*

Lubricate furniture drawers. Rub in a little Alberto VO5 Conditioning Hairdressing on the casters of drawers so they slide open and shut easily.
*

Keep shower curtains gliding easily. Apply a thin coat of Alberto VO5 Conditioning Hairdressing to the curtain rod.
*

Prevent sliding doors on a medicine cabinet from sticking. Rub a little Alberto VO5 Conditioning Hairdressing onto the glides.
*

Clean wooden knick-knacks and other wood objects. Lightly coat the wood with Alberto VO5 Conditioning Hairdressing, then buff.
*

Avoid splattering paint on windows, hinges, doorknobs, and lock latches. Coat them with Alberto VO5 Conditioning Hairdressing to prevent paint from adhering to the surfaces. After painting, wipe clean with a cloth.
*

Hide scratches on wood furniture. Put a dab of Alberto VO5 Conditioning Hairdressing on a clean, soft cloth, then buff the spot.
*

Prevent wood paneling from drying out. Just rub on Alberto VO5 Conditioning Hairdressing with a clean, soft cloth, and buff well, giving the paneling a soft glow.
*

Remove candles wax drippings from candlestick holders. Coat the candlestick holders with Alberto VO5 Conditioning Hairdressing before inserting the candles.
*

Make a stainless steel sink sparkle. Shine the sink with a dab of Alberto VO5 Conditioning Hairdressing on a soft cloth.
*

Shine chrome faucets, handles, and car bumpers. Put a little Alberto VO5 Conditioning Hairdressing on a soft, dry cloth and buff lightly.
*

Clean plant leaves. Apply a small dab of Alberto VO5 Conditioning Hairdressing to the leaves with a soft cloth.
*

Break in a baseball glove. Rub the center of the glove with Alberto VO5 Conditioning Hairdressing, place a baseball in the glove, fold the mitt around it, and secure with rubber bands. Tuck the glove under a mattress overnight.
*

Lubricate roller skates, skateboard wheels, and bicycle chains. Use a dab of Alberto VO5 Conditioning Hairdressing.
*

Prevent a sailboat’s spinnaker pole fittings from jamming or sticking. Lubricate with Alberto VO5 Conditioning Hairdressing.
*

Make golf clubs shine. Clean the shafts with a dab of Alberto VO5 Conditioning Hairdressing on a clean cloth.

[If it does all this, why are men so surprised when they go bald?? granny]

http://everydayfoodstorage.net/2008/02/20/better-than-a-popular-roller-mills-pancakes

Blender Whole Wheat Pancakes-Whole Wheat Food Storage Recipes
Posted on February 20th, 2008 by Crystal-Everyday Food Storage

For those of you on the “Whole Grain” band wagon, you may be overspending on popular pancake mixes. If you don’t have a wheat grinder and are constantly perplexed looking at those whole kernels of wheat, do I have the recipe for you to try! This is the most simple, easiest to clean up, and DELICIOUS pancake recipe I’ve ever eaten. Give it a try…(If you really want to get handy you can even…dare I say it…substitute powdered milk for the milk)

Blender Wheat Pancakes

1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked

2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1 1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender.
Blend on highest speed for 4 or 5 minutes or until batter is smooth.

Add eggs, oil, baking powder, salt and honey or sugar to above batter.

Blend on low.

Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan.

Cook; flipping pancakes when bubbles pop and create holes.

Food Storage Items Used: 5.

For more tips and tricks for using your food storage in everyday ways, please visit www.everydayfoodstorage.NET

Balance of post 4728.....

http://everydayfoodstorage.net/2008/02/20/better-than-a-popular-roller-mills-pancakes

[There are many other comments, these caught my eye..,.]

#
Rosalie, on February 28th, 2008 at 5:38 pm Said:

I just had a funny experience with your pancake recipe.

I was talking to a lady who was getting rid of her 40 year old wheat. In fact she had a man coming to pick it up for animal feed very soon.
I asked why she was getting rid of it. She said she thought it must be bad after all these years and besides she didn’t make bread.
I just seen your pancake recipe so told her there was an easy way she
could taste test her old wheat without making bread. I e-mailed the recipe to her.
A few hours later, she called all excited! She had made up the pancake recipe and cooked two, not wanting to waste her time cooking more if it was nasty. They tasted delicious! She wanted me to know that her frying pan was still hot and she was about to cook up the rest. After she hung
up from me, she was also going to call the animal feed man and tell him she had changed her mind! She was keeping her wheat! She reasoned even though she could not make bread, she could make the pancakes and use them for sandwiches if necessary!

So I just wanted you to know that the pancakes turn out to be a great way to taste-test old wheat!
#
Rick, on April 12th, 2008 at 8:51 am Said:

For those who find the texture of these pancakes a little rubbery or a little grainy, try this modified assembly technique:

Grind wheat alone in blender at high speed until flour-like in consistency. Turn speed to low and add remaining dry ingredients (including any powdered egg or milk if you are using those rather than fresh). Turn off blender. Add all liquid ingredients and blend on low just to combine. You may need to stop your blender to scrape down the sides once and then finish blending. Make pancakes at once.

I just did this and the pancakes turned out delicate and fluffy, a much more typical pancake texture. One thing I noticed is that there are a lot of eggs in these pancakes. I might try reducing that if the pancakes are intended to be a side dish rather than the main course. I might also try powdered whey (not powdered whey protein!) rather than powdered milk to give these more of a buttermilk pancake taste, but the taste is excellent as is.
#
Heidi Oliver, on October 8th, 2008 at 9:20 am Said:

Holy cow! These were fantastic! We had them for dinner last night - as waffles instead - and they get crispy which is just the way I love them! Thanks so much - because these were fantastic and left no mess!
#
Jamie, on November 26th, 2008 at 7:44 am Said:

I made this recipe this morning for the first time, and it was a hit with all 5 of my kids. I would have loved to know the estimated number of pancakes or servings that come from the recipe though. Like I said I have 5 kids, ages 6-14, and this was not nearly enough pancakes for them, let alone for the whole family. Next time I will double it. Hope my blender can handle it! Thanks for the recipe.
#
Laurie Blas, on January 7th, 2009 at 3:43 am Said:

I made these without any eggs because 2 of my kids are allergic and they turned out just fine without them. I also used soymilk because of allergies also. deffinatly use this recipe again and again. Thanks!
#
Libby, on February 12th, 2009 at 7:50 am Said:

So delicious! My kids gobble them up. I have learned that the batter warms up in the blender so if you want to add something like chocolate chips without having them melt you need to wait until the batter cools.

http://everydayfoodstorage.net/2008/06/03/the-all-american-bbq-food/food-storage-recipes

The All American BBQ Food: In-n-out Burger Recipe, Baked Beans, and Milk Shake-Food Storage Recipes

Posted on June 3rd, 2008 by Crystal-Everyday Food Storage

Okay, here we go kicking off the spectacular with a classic! If you missed the milk conversion chart, make sure you click HERE to get it. Remember that there are 4 to a page so you’ll need pass along the other 3 to people you love!

Well if this isn’t a plate of classic bbq food. I don’t know what is!! We’ve got a hamburger, milk shake, baked beans, chips, and some corn on the cob. Perfect for a hot summer day…and perfect for using your food storage. If you have a big day planned, get as much done in the morning so all you have to do when you get home is finish a couple of things. If you leave the prep work until you get home, you’ll never do it and you’ll spend a lot of money eating out to re-create this meal. Get your baked beans ready to just re-heat, cut up all your hamburger fixings and put in the fridge, lay out everything you’ll need to make your milk shake, schuck your corn, and so on. When I made this meal we had the whole family over and went swimming. When I got home it took 15 minutes to have dinner on the table, much faster then getting take out!

THE BURGER

I love In-n-Out burgers (animal style of course) with the sauteed onions. Although, when I think of sauteeing onions I get tired…all that chopping, crying from the onions, extra pan to clean, etc. HA HA! This is where your food storage comes in to play (see, it really does save you time AND money!!). Remember those dehydrated onions you have? They make PERFECT sauteed onions with no cutting. So now that we already have our onions cut with out lifting a finger and in no time we need to saute them. So are you ready to wow people with little effort? Here we go…

1. Re-hydrate your onions in water that equals double the amount of onions you are using. Remember that 1/4 dehydrated onions will equal one cup chopped onion once hydrated.

2. After letting your onions sit in water for about 10 minutes, drain off any excess water.

3. Wrap in aluminum foil with a little butter and put on your grill for 5-7 minutes.

4. VOILA! Sauteed onions with no mess, no chopping, and in no time…thanks to food storage!

If you want to solidify a In-n-out animal style burger then make sure you stack your burger correctly:

Bottom Bun, thousand island dressing, tomato, lettuce, beef patty with cheese, brown mustard (put on lightly), sauteed onions, pickles, top bun.

Baked Beans

Okay, here you have two options: 1) you can use a can of beans from your 3 month supply (a great way to store and eat beans) I had a roommate in college that taught me you can always dress up a can of bbaked beans by adding 1-2 T of bbq sauce to them Try it, it makes a world of a difference.

2) if you have a large group coming, it becomes cheaper and easier to make your own. Plus a great way to use those dry beans you’re storing! I’ll be sharing a couple of baked bean recipes but this is the one I used for the picture above.
1 lb. dried white beans
1 quart water
1/2 t. salt
1 medium onion, chopped (You know I’m going to say used your dehydrated onions!)
2 T. yellow mustard
2 T. brown sugar
2 T. molasses
1 C. bbq sauce
Follow the instructions on your can of white beans to get them cooked in just a couple of hours. Save 2 cups of the water you used to cook your beans.

Once they are cooked place in a 9×13 pan and combine the beans, onion, mustard, brown sugar, molasses, bbq sauce, bacon, and 1 C. cooking liquid. Cover and bake at 400 for 45 minutes or until the beans have reached the desired thickness, stirring occasionally. You may need to add some more of the water you saved if you think it is too thick.
(I baked mine in the morning and re-heated when we got home.)

Milk Shake

Okay, if you’re still gun shy about drinking your powdered milk or you really think your kids won’t eat it…put it in a milk shake! Who is going to turn down a nice cold and creamy milkshake? Another great way that using food storage saves you money! For the amount of money it takes to buy ONE novelty milk shake you could make your whole family milk shakes of their own! We really like Oreos so we made our oreo milk shakes but you could add anything in. I’ll show you some other shake ideas in future posts. :)

12 OREO Chocolate Sandwich Cookies
1-1/2 cups milk (4-1/2 T. dry powdered milk +1-1/2 C. Water)
1 pt. (2 cups) vanilla ice cream, softened
2 Tbsp. chocolate syrup (I used the hot fudge sauce cold…if you missed that post click HERE)
CHOP or coarsely break cookies.

PLACE milk, ice cream and chocolate syrup in blender container. Add chopped cookies; cover. Blend on high speed until smooth.

POUR into 4 glasses. Serve immediately.
For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET

This is an awesome blog! I’m totally linking to you. My blog is http://www.mamasfoodstorage.blogspot.com Maybe you could guest post for me sometime. I am just now starting to build my site. Thanks for sharing your knowledge

#
laura, on September 17th, 2008 at 8:37 pm Said:

A tip for breaking up oreos for the milkshake is to place them in a zip lock baggie. Then you can break them up with your fingers or with a rolling pin (or really whatever it takes) and then they are ready to add to the shake and no mess:)

http://everydayfoodstorage.net/2008/06/01/saying-good-bye-to-milk-for-now-and-hello-to-fun-in-the-sun-bbq-spectacular/food-storage-recipes

Whipped Topping from Powdered Milk-Powdered Milk Food Storage Recipes
Posted on June 1st, 2008 by Crystal-Everyday Food Storage

Sorry for the late post. We had some unexpected things come up this weekend. As you can see we’re going to have a BBQ Spectacular for the month of June. I hope you’re all as excited as I am to learn about making some great summer meals with food storage along with some great family activity ideas! We’ll be covering more on milk later…things like making your own yogurt, fat-free frosting (thanks Julie!!), plus more to do with white sauces and cream soups using your magic mix (although, feel free to try it on your own and let me know how it goes!).

Here are a couple of desserts I topped with the whipped topping made from powdered milk. It was very delicious. You would like it if you like the flavor of tapioca pudding. I was glad to have any left once I realized how great it tasted with strawberries dipped in it!

Whipped Topping
3 1/2 T. Dry Powdered Milk
1 C. Boiling Water
2 T. Cold Water
2 t. Unflavored Gelatin
4 T. Sugar
1 t. Vanilla

Dissolve dry milk in boiling water (I just stick my Pyrex in the microwave with the water for a couple of minutes until it boils). Soak the gelatin in cold water. Combine the dissolved gelatin and sugar with your hot milk and stir. Chill in fridge until it jells. Beat the mixture until it acquires the consistency you would like. You may need to add a little water as you are beating for the right consistency (I know I did.) Add the vanilla and whip again.

Also, because I love you all so much I’ve created a quick milk hand out for you to keep on your fridge to help you use your powdered milk in everyday ways. It has a conversion chart for using powdered milk along with the recipes for Sweetened Condensed Milk, Evaporated Milk, and as a bonus…Buttermilk in your recipes. There are 4 to a page so hand the other three out to people you love and let’s all get prepared!!

Click here to download the milk conversion chart. Email me if you have problems downloading

http://everydayfoodstorage.net/2008/05/28/hot-fudge-sauce-with-home-made-evaporated-milk/food-storage-recipes

Evaporated Milk Recipe & Hot Fudge Sauce-Powdered Milk Recipes
Posted on May 28th, 2008 by Crystal-Everyday Food Storage

Okay, we’ve covered Sweetened Condensed Milk made at home with your powdered milk (if you missed that post click here) and now it’s time to enjoy evaporated milk! Evaporated Milk was created back in the 40’s as a way to replace expensive cream and whole milk in recipes. It is whole milk with more than half the water removed before it is homogenized. DO NOT USE IT AS A SUBSTITUTE FOR SWEETENED CONDENSED MILK. However, you can use it to substitute for half and half. Isn’t that great?! I know I don’t keep half and half stocked in my fridge. Use Evaporated Milk, made from your food storage, in any recipe by doubling the amount of the dry powdered milk and leaving the water the same. As a good rule of thumb to go by, for normal milk made from your powdered milk it is 3 T. dry powdered milk per 1 C. water and don’t forget there are 16 T. in a cup.

Evaporated Milk (12 oz. Can)
1 1/2 C. Water
1/2 C. + 1 T. Powdered Milk

Doesn’t that look delicious?! It was unbelievable, WAYYYYY better than anything you can buy in the store and TONS cheaper!! Just think this recipe makes 3 cups (24 oz.) of sauce for under $2.50 and a Smuckers bottle only comes with 11.5 oz. and costs $3.00, that means it would cost $6.25 to buy this much hot fudge at the store! You’ve got to make this a staple in your fridge!

Hot Fudge Sauce - Makes 3 Cups (From Betty Crocker’s Cookbook)
1 can (12 oz.) Evaporated Milk (1 1/2 C. water + 1/2 C. & 1 T. Powdered Milk)
2 C. Semisweet Chocolate Chips
1/2 C. Sugar
1 T. Butter or Margarine (Spreads with at least 65% vegetable oil)
1 t. Vanilla

1. In a 2-quart sauce pan mix your evaporated milk with a whisk. Add chocolate chips and sugar and heat over MEDIUM heat, stirring constantly until it boils.

2. Remove from heat and stir in butter and vanilla. Let cool for at least 30 minutes or until sauce behins to thicken. Serve warm. Store your remaining sauce covered in the refrigerator up to 4 weeks. Sauce become firm when refrigereated; heat slightly before serving (saue will become thin if overheated).

**Just as a side note for those who live in an area where Kroger brand items are sold. They now have a great knock off on the Dryers 1/2 fat slow churned ice cream for a fraction of the cost**

For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET

Bread Making Videos are on this page ....

http://everydayfoodstorage.net/2009/03/11/making-homemade-bread-the-food-storage-recipe-challenge/food-storage-recipes

EZ Bread (tastes just like store bought bread): Whole Wheat Food Storage Recipes
Posted on March 11th, 2009 by Crystal-Everyday Food Storage

Okay, awhile back Julie from Food Storage Made Easy challenged me to make homemade bread taste more like store bought bread. I guess her DH didn’t believe it was possible. So I got to work and I adapted a great recipe (from Tammy in Huntington Beach) to make it even better (using the dough enhancers we talked about on Monday) and doing it by hand. Yes, making it by hand and not in the bread maker will make a better result. Remember the bread machine is just that…a machine! It has certain limitations (like a set time for rising and baking) and can and does overcook the bread. However, if you really love your bread machine you can click HERE for my tips on making a better product from your bread machine. Anyway, in addition to this AWESOME recipe, I also created a how-to video on how to make bread. Aren’t I so nice? So watch the two videos below (part one and two), check out the recipe following the videos on this post, and take the challenge for yourself…see if your family doesn’t agree that this bread tastes just like store bought bread!

Bread Making Video Part One:

Bread Making Video Part Two:

For more information on the wheat grinder I mention in the video click HERE.

EZ Wheat Bread recipe (I doubled this recipe in the video you watched)

1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat. To learn more about the different types of wheat, download my wheat handout)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)

EZ White Bread

1 1/8 cups warm water
1 3/4 - 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten (remember you don’t need as much gluten if you’re not using whole wheat flour)
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil
1/4 cup potato flakes
(you don’t really need vinegar for white bread, remember the dough enhancers are primarily needed for whole wheat bread)

Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine.
After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.

Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.
If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations. (only one loaf will fit in a bread maker)

[video on page]

http://everydayfoodstorage.net/2009/03/09/dough-enhancersfood-storage-style/food-storage-recipes

Dough Enhancers for making Delicious Bread: Food Storage Recipes
Posted on March 9th, 2009 by Crystal-Everyday Food Storage

One of my most commonly asked questions is about gluten and it’s purpose in a whole wheat bread. So that has also spurred on questions about a dough enhancer. You should definitely be using dough enhancers in your whole wheat bread because whole wheat flour is heavier and courser than all-purpose flour. The problem is that dough enhancer as a product can be very expensive and you can actually make your own! But in order to understand how to use the dough enhancers we need to understand their purpose in bread. Then you can make any whole wheat food storage bread recipe DELICIOUS with your own dough enhancers! After all we need to know how to make our recipes delicious food storage recipes!

Tips for using your own everyday items as dough enhancers in WHEAT BREAD: (It’s best to use ALL THREE of these enhancers when making whole wheat bread)

Gluten: use 1/2 T. - 1 T. per cup of flour (this means before you measure a cup of flour place the 1/2 T.-1 T. gluten in the bottom of your cup and then measure flour as usual)

WHITE Vinegar: use the same amount of vinegar that you are using for yeast (i.e. 1 t. yeast - 1 t. vinegar)

Potato Flakes: use 1/8 to 1/4 C. per loaf of bread you are making, experiment to see what works best in your recipe. (do not substitute in potato pearls, they don’t dissolve as easily and are artificially flavored which you will be able to taste in your bread)

Make sure to check back Wednesday for my video on how to make bread (non bread machine style!)

http://everydayfoodstorage.net/category/slow-cooker/page/3

Easy & Delicious Beef Stroganoff
Posted on March 25th, 2008 by Crystal-Everyday Food Storage

Beef Stroganoff
1 lb. stew meat, cubed
½ C. dried minced onion
1 can cream of mushroom soup
1 can mushrooms, drained
¼ tsp. garlic salt
1 C. sour cream (for richer taste, substitute1 pkg cream cheese)
Combine all ingredients except sour cream in greased slow cooker. Cover and cook on low heat 6-8 hours. Add sour cream the last hour of cooking. Makes 4-6 servings.

Spoon over hot noodles.

I got this recipe from “101 Things to do with a Slow Cooker” by Stephanie Ashcroft. I love it because it is very easy (especially if you store your meat already cubed) and the most delicious beef stroganoff I’ve ever eaten. Everyone I serve it to just RAVES about how delicious it is. Another perk is that all the ingredients minus the sour cream come from either long term food storage (dried minced onion=dehydrated onion) or my short term food storage (cream of mushroom soup, canned mushrooms, noodles, etc.) I think you could even use canned beef in the recipe if you’re out of time and don’t use the slow cooker, but I’ll have to try it and let you know :)

Don’t be afraid to use your slow cooker in the summer it is still a great way to start a meal in the morning and have it ready in the evening with out heating up your house!

http://everydayfoodstorage.net/2009/01/25/shepherds-pie-food-storage-slow-cooker-easy-dinner/food-storage-recipes

Shepherd’s Pie
1 lb. ground beef, browned and drained (I always cook all my ground beef as soon as I bring it home from the store and then store it in 1 lb. bags making dinners like this one even easier!)
1 can Condensed Tomato soup
1 can Corn, Drained
1 can Green Beans, Drained
2 C. Instant Mashed Potatoes, prepared (use either left over mashed potatoes or you can use potato pearls or flakes from your food storage)
2 C. Shredded Cheddar Cheese
1/2 t. Dried Basil In a separate bowl, combine beef, tomato soup, corn, beans, and basil. Pour mixture in the bottom of a greased 3 1/2 to 5-quart slow cooker. Spread mashed potatoes on top. cover and cook on low heat 5-6 hours. The last hour of cooking ,sprinkle cheese on top of potatoes.
Makes 4-6 servings.

Serve with wheat rolls. (And that I did! This post is getting long so I’ll put my trick for making home made rolls EASY on Wednesday!)

http://everydayfoodstorage.net/2009/01/28/easy-whole-wheat-rolls-from-food-storage-and-the-brady-bunch/food-storage-recipes

Then I realized…I do have an Alice…in my BREAD MACHINE! I don’t know why this all never clicked before! Most bread machines have a “time delay” function which also works for the dough setting. So now when I want rolls for dinner, I can get all of the ingredients together in my bread machine right after lunch when I get dinner going or in the morning when I set up my crock pot and use the timer delay setting! And to make it even easier, when I’m making my bread mixes I also make a couple of roll mixes. You can use your favorite bread recipe to make rolls or I have a great whole wheat food storage recipe that I love more as rolls. Which of course I’ll share with you!

If you want to see my how-to video on how to shape rolls and get your rolls to rise quicker plus another great rolls recipe, click HERE.

Here is my new favorite whole wheat rolls recipe from Tammy in Huntington Beach!

EZ Dough Wheat Version
1 1/4 cup warm water
1 Tblsp active dry yeast (I half the yeast since I live in high altitude)
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like)+ 1/4 cup vital wheat gluten
1 tsp salt
2 Tblsp nonfat dry milk
1 Tblsp butter/margarine/oil
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped. If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations.

Need a good bread machine? Check your local second hand store first. I know every time I go I see at least TWO! It’s a great way to see how often you’d use a bread machine BEFORE you invest in a nice one.

http://everydayfoodstorage.net/2008/11/04/lion-house-chicken-noodle-soup/food-storage-recipes

Lion House Chicken Noodle Soup: Dehydrated Vegetable Food Storage Recipes
Posted on November 4th, 2008 by Crystal-Everyday Food Storage

This is my favorite homemade chicken noodle soup when I don’t have a lot of time. It is a little creamy, full of flavor and looks so rustic with the chunks of chicken in it…plus it uses food storage. Soups are a great place to use food storage since most call for vegetables, beans, or milk! Remember if you’re using dehydrated vegetables you don’t need to hydrate before you add them to something like a soup because they will hydrate as it simmers.

Lion House Chicken Noodle Soup
2 tsp. chicken bouillon
6 cups chicken soup stock
2 C. chopped carrots (1 1/2 C. Dehdyrated Carrots)
2 C. chopped celery (1 1/4 C. Dehydrated Celery…you know I used this because I never keep fresh celery on hand because I don’t like it in anything but soups!)
3/4 C. chopped onion (1/4 C. Dehydrated Onions)
2 Cans cream of chicken soup (want a great sub for this…I’ve figured out how to make your own condensed soups with Magic Mix! Check back next week for more information on it!)
1/2 C. milk (1 1/2 T. Dry Powdered Milk + 1/2 C. Water)
2 C. Cooked Chicken
4 C. uncooked noodles
salt/pepper to taste

Boil chicken in water. Pull out and pull chicken into chunks (I refrigerate first and add this in later..it’s easier to pull when it isn’t hot). Add veggies, cream of chicken soup, and noodles to stock. Cook until veggies are tender. Add Milk. Serve with whole wheat bread.

http://everydayfoodstorage.net/2008/11/06/fanatic-friday-pumpkin-soup/food-storage-recipes

Fanatic Friday: Pumpkin Soup: Food Storage Recipes
Posted on November 6th, 2008 by Crystal-Everyday Food Storage

Doesn’t this soup look delicious? I’ve always been on a hunt for a GREAT pumpkin soup and it looks like my search is over! I hope you enjoy this recipe submitted by LesliAnn. (Doesn’t her picture look so professional?!) Anyway, give it a try!
Pumpkin Soup (Adapted from Rachel Ray)
1 Tbsp olive oil
2 Tbsp butter
1 fresh bay leaf (I used 2 dried bay leaves)
2 ribs celery, finely chopped (*Note from Crystal…you know I’ll be using my dehyrated celery)
1 medium yellow onion, chopped (or substitute dehydrated onions from the cannery- Combine 2 Tbsp dried onions with 8 Tbsp hot water and let sit 15 minutes)
Salt & Pepper
3 Tbsp flour
1 Tbsp poultry seasoning (or 2 tsp thyme)
2 Tbsp hot sauce
6 cups chicken broth
29-oz canned pumpkin puree
2 cups half and half (or heavy cream) (*Note from Crystal: Make your own substitute by using 3/4 C. Milk + 2 C. Water)
1/2 tsp nutmeg

Directions: Heat oil, butter, bay leaf, celery, onion, salt and pepper over medium-high heat in a soup pot. Cook 6-7 minutes until tender. Place celery and onion mixture in a food processor or blender for just a few seconds until mixture is smooth. (This part is optional- but I don’t like chunks of onion or celery in a smooth pumpkin soup) Place back in soup pot and make sure the mixture is hot. Add flour, poultry seasoning and hot sauce; cook 1 minute. Whisk in chicken broth and bring liquid to a bubble. Whish in pumpkin in large spoonfuls, incorporating it into the broth. Simmer 10 minutes to thicken a bit. Add half and half or cream and nutmeg. Keep warm until ready to serve. Yields-16 cups

http://everydayfoodstorage.net/2008/05/21/the-magic-of-magic-mix-recipes-perfect-for-kids/food-storage-recipes

Magic Mix Recipe, Cheeseburger Mac ‘n Cheese, and Magic Mix Pudding- Magic Mix Food Storage Recipes
Posted on May 21st, 2008 by Crystal-Everyday Food Storage

I’ve heard about this “Magic Mix” from the USU Extension Service which is made from powdered milk and knew I had to give it a try when it claimed to make very easy white sauces. All I have to say is that I have a new MUST HAVE in my fridge! White sauces can be hard to make. If you don’t do it just right then you have this thick clumpy mess, we all know what I’m talking about right? Well say “goodbye” to that and say “hello” to Magic Mix and perfect white sauces. It is AWESOME!!! Not only does it use powdered milk it saves TONS of time & money and is super EASY to use!! Try these recipes out for try, your family won’t be able to resist!

McDonald’s Cheeseburger Macaroni and Cheese
(no joke! It tastes just like a McDonald’s cheeseburger, what kid can resist? Not to mention it’s a complete meal in one and is just as easy and fast as the stuff in the blue box plus it sneaks in vegetables. Try it! Your family will eat powdered milk! :)

Ingredients:
2 C. White Sauce from Magic Mix (See Below)
2 C. Uncooked Macaroni (from food storage :)
2 C. Cheese
1-2 tsp. salt or garlic salt (optional)
1/2 C. Ketchup
1 T. Yellow Mustard
1 lb. Cooked Ground Beef (I cook all my ground beef when I buy it and separate it into 1 lb. bags which makes a meal like this SOO easy!)
1/4 C. Dehydrated Onion hydrated in 1/2 C. Warm Water, drained (optional)
1 Bag Frozen Mixed Vegetables (if you want an easy way to cook frozen vegetables, simply poke the bag with a fork and cook in your microwave for 5-6 minutes. Those new Steamer veggie bags do the same thing but are tons more money!)

Directions:
Cook Macaroni in boiling water until tender. Cook hamburger while macaroni cooks. Drain macaroni and make white sauce in empty pot. Combine all ingredients and heat through. (I garnished mine with fresh tomatoes.)

Magic Mix White Sauce-makes 1 C.
2/3 C. Magic Mix
1 C. Water
In saucepan combine Magic Mix and water. Stir rapidly (I use a wire wisk) over medium heat until it starts to bubble. (Use Magic Mix White Sauce for all recipes calling for a white or cream sauce.)
Magic Mix Pudding- Makes 4 1/2 C. Servings
Okay, I don’t even like pudding but since my husband does I thought I’d make him some (and what kid doesn’t like pudding?). I was able to make it while my macaroni was boiling and it chilled while we ate. Well I took one bite and was SOLD!!! I’ve never had pudding that tasted so good, was so easy to make, and took such little effort!!
1/2 C. Sugar
1 C. Magic Mix
2-3 T. Cocoa (optional)
2 C. Water
1 t. Vanilla
Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and Cool.

The secret behind making MAGIC MIX: (Makes 5 Cups of Magic Mix)

Step 1: You will need some sort of good mixer. Make sure you use beaters when making the mix as shown above. If you don’t have a good mixer, start calling around…get together with a friend and make some…it is SOOOO worth it!

Step 2:

Ingredients:
2 1/3 C. Powdered Milk
1 C. All Purpose Flour (Yes, use All Purpose)
1 C. (2 sticks) Margarine (***HAS TO BE REAL MARGARINE, NOT SPREAD***) or Butter, at room temperature

Combine dry milk, flour and margarine/butter into a large bowl.

Step 3: Mix until it looks like corn meal. (You may want to start off slow and work up to the fastest setting so that it doesn’t blow powder all over)

Step 4: Keep mix tightly covered in the refrigerator. (note: keep your #10 cans for just such a purpose! They are 50 cents and work great for storing home made mixes)

http://everydayfoodstorage.net/2008/11/10/make-your-own-condensed-soups-from-magic-mix/food-storage-recipes

Make your own Condensed Soups from MAGIC MIX: Magic Mix Food Storage Recipes
Posted on November 10th, 2008 by Crystal-Everyday Food Storage

YEAH!! You’ve asked for more recipes for magic mix, so this week will be dedicated to the magic of magic mix! Did you know you can make your own condensed soups (like what you get in a can and use in casseroles)? Yes, you can! And the best part is, that it’s practically just as easy as opening a can…and much cheaper! Plus, you gain control over what you’re putting in it…and of course rotating your food storage. I’ve found that homemade condensed soups are SO MUCH BETTER than the store bought stuff. You’ll be amazed. Make sure you check out the video to see just how simple it really is and keep coming back for more recipes for making your own condensed soups! For information on how to make magic mix, click HERE.

Cream of Chicken Condensed Soup

1 C. Magic Mix
3/4 C. Chicken Broth (either from a can, bouillion, or liquid from canned chicken)
1 t. Dry Parsley
Dash of Onion Salt

Mix together with wire whisk over medium heat, stirring constantly. Bring to a boil and remove from heat.

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