Wednesday, February 29, 2012

Winner Winner

It is time to announce the winner of the Harvest 72.  

Are you ready?  

The winner is:  Matt Lorimer--Oh wait that is my husband, he can't win. Although his number is the one that pulled up.  I think we will have to redraw.   Sorry Matt. 

The winner is:  Sara Brown

Who said: 

Sara Brown  Feb 20, 2012 09:54 AM
I am just getting to know all about Shelf Reliance, I want to learn all I can. I am interested in the meat products most; chicken and sausage.

Sara you have 48 hours to contact me to claim your prize or we will give it to someone else.  

Thursday, February 23, 2012

Food Storage Carrot Cake

When my husband and I were first dating I was super busy, I was working two jobs and going to school full time.  I wanted to make him a cake for his birthday but I ran out of time.  So I ran over to the local bakery to buy him a cake and the only cake they had left (it was 4:45 p.m. and they closed at 5) was a carrot cake.  It was beautiful so I bought it.  He hated it.  I think he took one bite.  

He got over my cake failure and married me anyway.   

So while I was testing my recipe for this post I asked him to try quite a few versions of this carrot cake, and I was shocked when he said “This is pretty good, I think I like carrot cake.”    My carrot cake hating husband has turned into a carrot cake eater.   That is as long as it doesn't have raisins. 

Food Storage Carrot Cake Recipe Notes:
  • This cake uses cooked white beans in place of oil.  For this recipe measure the beans first and then mash them slightly.  You don’t want them pureed but you don’t want whole beans either.  I use my potato masher and smash the a few times before I add them.
  •  Carrot cake is a dense cake that does not raise much, consequently this recipe calls for you to bake it in three 9 inch pans.  When you add the cake batter to the pans you are going to think “maybe I should just use 2 pans” don’t do it.  Using 3 pans really does work much better with cakes like this.
  •  This cake has a lot of optional ingredients, raisins, walnuts, and coconut.  You can add all or none, or any combo you choose.  Be careful with the measurements of the optional ingredients; you can add up to 3 cups total of optional ingredients.   
  • The frosting on this carrot cake contains cream cheese.  I don't have a good way to store cream cheese in my food storage.  I'm hoping for someone to come out with an amazing powdered cream cheese.  But until then I use fresh because I don't want to live in a world with out cream cheese.   
  • The frosting on this cake includes butter powder.  I do store butter powder in my food storage because sometime I just want butter.  For example when I’m making frosting, the bean substitution just will not work.  I have been using butter power a lot over the past 2 years and I have found that the directions on the can are somewhat lacking.

How To Use Butter Powder

  •  In baking it is okay to add dry butter powder with dry ingredients and the appropriate amount of water with the wet ingredients.  
  •  If the recipe calls for butter to be “creamed” with sugar as it does in many cookie recipes, add the butter powder sugar and water (just the water to rehydrate the butter) and cream that, this takes longer than you think it should.  Don't worry keep mixing and it will turn out.
  •  If the recipe calls for butter to be “cut in” as it does in many biscuit recipes. Just stir the butter powder into the dry ingredients with a whisk then add the water to rehydrate with the wet ingredients.
  •   Adding butter powder for ½ the fat in a recipe and adding cooked white beans for the other half is a nice compromise, you get the taste of butter and the nutrition of beans.
  •   Adding butter powder to baked goods makes them rise a little higher than normal.
  • Using butter powder creates baked goods that do not brown as much in the oven.  Be sure to watch cookies or cakes and remove them promptly from the oven, by the time they turn golden brown they will be over cooked.
  • Butter powder does not fry or sauté well.  

Amount of butter needed
Amount of Butter powder
Amount of water
½ c.
3/4 c.
3 T.
1 cup
1 1/2 cup
6 Tablespoons
2 cups
3  cups
¾   cup

Food Storage Carrot Cake
3 cups water
4 eggs (1/4 cup powder eggs plus ½ cup water)
1 cup cooked white beans, measure first and then mash slightly
1 cup brown sugar
1 cup white sugar
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 cup raisins (optional)
1 cup walnuts (optional)
1 cup coconut (optional)
  1. Preheat oven to 325 degrees.  Prepare three 9 inch pans by spraying  by greasing and flouring (or use bakers spray with flour)
  2. Rehydrate carrots by simmering 1 cup of dehydrated carrots in 3 cups of water for 15 minutes.  Almost all the water should be absorbed and the carrots should be tender.  Rinse in cool water and drain well.
  3.  Combine eggs, mashed beans, and sugars.
  4.  In a separate bowl combine all dry ingredients.  Once well mixed add dry ingredients to the egg mixture.
  5.  Mix in carrots and optional ingredients.  Divide into prepared pans.
  6. Bake at 325 for 40 minutes.  When a knife or cake tester is inserted in the middle it will come out clean.   Remove from pans promptly and allow cakes to cool completely on a wire rack.  Frost with Cream Cheese Frosting.

Cream Cheese Frosting
½ cup butter (¾ cup butter powder plus 3 tablespoons water)
8 ounces cream cheese softened
1 pound powdered sugar
3 tablespoons vanilla
1 tablespoon corn syrup

      Blend all ingredients together until the desired consistency is reached.  

Tuesday, February 21, 2012

Febuary Food Storage Deals

I usually only post food storage deals under the deals tab, but there are a couple of great deals this month that I think everyone will want to know about. 

1 Week only:  Try the new Gamma Lids at the same price as the old buckets!
All  THRIVE buckets will now have a special new feature—lids that screw on and off for easy access to the foods you use every day. These gamma lids are easier to reseal and more airtight than our old lids, keeping the food fresher once the bucket is opened. Because we’re so excited for you to try out our new lids, we will be offering buckets with gamma lids at the same price as our old buckets for one week before the pricing will be updated. In cases where the updated pricing is cheaper than the old bucket pricing, the price change will be effective immediately. Try out gamma lids today and enjoy easier, longer access to your favorite THRIVE foods!
Promotion prices are only valid until February 23rd!

Cheese and Meat 6 Packs

Both the cheese 6 Pack and Chicken and Beef 6 pack will be on sale until  March 18th 2012.  These are great packages and the sale is even better!

If you have been wanting to add cheese or meat to your food storage these are amazing prices! 

Freeze Dried Cheese 6 pack 
Sale Price: 154.65
You save $89.39 off the  already discounted home party price.
2 Cheddar Cheese (FD)
2 Monterey Jack Cheese (FD)
1 Mozzarella Cheese (FD)
1 Colby Cheese (FD)

Freeze Dried Chicken and Beef 6 Pack
Sale Price: 144.60
You save $77.64 off the already discounted home party price.
3 Chopped Chicken (FD)
3 Ground Beef (FD)

To order these packages;   e-mail or call 435-535-1470.  These great deals are not available online.

Shelf Reliance February Specials
 No coupon needed.  Prices below reflect #10 (gallon sized) can, but all sizes are on sale. 
Blueberry Yogurt Bites $38.89 Retail price $44.09

Cherry Yogurt Bites $38.79 Retail Price $43.99

Passion Fruit Yogurt Bites $33.69 Retail $38.09

Pomegranate Yogurt Bites $34.49 Retail $39.09

Strawberry Yogurt Bites $33.69 Retail Price $38.09

Vanilla Yogurt Bites $37.09 Retail Price $41.99

Chocolate Drink Mix $18.89 Retail Price $21.29

Powdered Milk $15.39 Retail Price $17.39
Pearled Barley $7.69 Retail Price $8.59
Instant White Rice $9.30 Retail price $11.19

Hard White Winter Wheat $6.99 Retail Price $7.79

Meat and Beans
Small Red Beans  $14.09 Retail Price $15.79

Taco TVP  $13.59 Retail Price $16.19
Blueberries $40.49 Retail Price $45.79
Mixed Bell Peppers $16.29 Retail Price $18.39

Sunday, February 19, 2012

Freeze Dried Green Chili Dip

I am so in love the the new Shelf Reliance Freeze Dried Green Chilies.   They are so good.  By far my favorite of the new products.  

They are also cheaper than the canned variety. 

Freeze Dried Green Chili Dip—modified from Sariah Schmickrath’s recipe
Printable Recipe
1 8 oz. brick of cream cheese softened
1  cup Thrive Sour cream powder plus  ½ cup  water
3/4 cup of Thrive green chilies re-hydrated
2 green onions chopped
1/2 tsp. cumin
1/4 tsp. salt
 a few twists of fresh ground pepper 

Cream together cream cheese, sour cream powder and water. Add green chilies, green onions, cumin, salt and pepper.  Mix together, scrape the bowl and mix a little more.

This dip can be served cold or hot.  Chill and refrigerate or put in small stoneware and bake for 20 min at 350 degrees.  Serve with veggies and tortilla chips.

Sunday, February 12, 2012

Shelf Reliance Harvest 72 Giveaway

This giveaway is now closed.  Thank you for participating.

I love my readers and since this is the month of love  and I know you all love giveaways so……………
I am giving away a Shelf Reliance Harvest 72″ Food Rotation System.   

 This giveaway is worth $459.99

But since you are a savvy shopper and know that you can always get Shelf Reliance Products for less from a consultant it is a $265.00 value.  Yup that is right buying a Harvest from a consultant like me saves you $194.99. If you are going to check it out on my website you have to put it in your cart to see the discount

The Harvest 72 comes in two configurations.  
The Harvest 72-- holds small, medium and large cans like the photo above. 
The Harvest 72 #10--holds only large gallon size (number 10 cans).  The winner can choose which they prefer.  
 How To Enter:

You are eligible for up to 4 entries as outlined below. The giveaway starts now and  ends on Febuary29, 2012 at midnight, MST. So be sure to submit your comments before then! We will announce the winner here on our blog, March 1st. Good luck!
Be sure to check back to see if you  are the winner. The winner will have 48 hours to claim their prize.

Anyone who comments on this blog entry will be entered to win the Harvest 72″.  Each comment counts as a separate entry.  You must be a follower of Cooking with My Food Storage to qualify ( I will check so don't forget this step). There are 4 ways to enter.

(1) The 1st entry  is earned by being a follower of this blog and answering this question.   “What food storage item do you want to learn more about?”  Leave a comment on this post saying “I’m a follower and I would like to learn more about using powdered butter in baking”

(2) The 2nd entry  is earned by signing up to receive the Cooking with My Food Storage  newsletter. The newsletter is the best way to know about great deals, recipes, and promotions.  When you’ve signed up, leave a comment on this blog post. This comment should include your first and last name, along with something like, “I signed up for the newsletter.” To sign up for the newsletter look on the right side of this blog, it is in the Stay Up To Date box.

 (3) The 3rd entry is earned by submitting a Reader Recipe  or a Great Place to Put Food Storage.
  It is easy fill out either form with your favorite food storage recipe,  or idea on how to store your food storage.   If you are submitting a "Great Place to Put Food storage"  please e-mail me a few photos at .  When you have submitted the form please leave a comment that includes your first and last name and says something like “I submitted Chicken Pasta as a reader recipe”   You recipe or idea might be featured in an upcoming “Reader Recipe” or "Where Do I store my Food Storage" post. 

(4) The 4th entry is earned by sharing this giveaway post. You can blog about it, tweet, or post to Facebook.   Whichever you do be sure to let me know and include a link so I can check it out.  Then comment on this post saying “I blogged about this post you can read about it at my blog:” 
Important Things:
1. Each of the four comments counts as a separate entry. If you just leave one comment that says you’ve done all three things, you’ll only be entered to win once, so be careful about that!

2. The winner will be chosen randomly, and we’ll be certain to verify that the winning entry is legitimate and fair. Any entries that aren’t in accordance with the giveaway rules will be disqualified and removed.

3.  You must be a follower of this blog to qualify.  Yes I do check to make sure you are. 

4.  If you decide to purchase a Harvest through me before the giveaway ends and you win I will be happy to refund your money.  

5.  If you are leaving a comment as “anonymous” be sure to leave your name .  I can't award a price to anonymous, that would just be silly.   

6.  I can only ship this shelf to those living in the continental United Stated.  Sorry. 

It’s time to get commenting! I’m so excited to give this Harvest 72″ away!

Tuesday, February 7, 2012

Homemade Cake Mix

I love the convenience of store bought cake mixes but find them somewhat lacking.  They just don't make delicious cake. For a while now I have been looking for a great DIY cake mix recipe.  I really wanted one that was a complete mix, meaning that all I had to add was water.   I finally have one that I am happy with and guess what it is 100% food storage. 

Homemade Cake Mix
Needed to make the mix:
2 3/4 cup flour
1 3/4 cups  super fine sugar (see recipe below)
2 teaspoon baking powder
3/4 tsp salt
1 cup butter powder
5 Tablespoon Egg Powder
3 Tablespoons Dry Milk

Needed when baking: 
2 cups water
2 teaspoons vanilla

To make mix:
Sift together all dry ingredients.  Store in an airtight container. 

To Bake a Cake: 
Preheat oven to 325 degrees.

Prepare 2 8 inch round cake pans OR 1 9 by 13 rectangular cake pan by spraying well with PAM nonstick cooking spray.

Mix together cake mix, water and vanilla until well incorporated.

Fill cake pans.

Bake 325 for 20 to 30 minutes. Test doneness before removing from oven.

Cool completely before frosting.

Superfine Sugar

Pour 2 cups granulated sugar into a food processor fitted with a metal blade.

Cover the food processor with a kitchen towel--making superfine sugar produces sugar dust, and it can get the kitchen a little messy if you don't cover the processor.
Turn the processor to high speed and process the sugar for about 1-2 minutes.
After you process it, let the dust settle back into the processor for 10-20 seconds, then remove the lid. Your superfine sugar is now ready to be used!

Store it as you would regular sugar.  Be sure to measure it when adding to your recipe.