These buns can be made from any bread dough recipe. One loaf of bread dough is enough to cover all the filling. Either make up a batch in your bread machine or set aside one loaf worth when baking your families favorite.
My “freeze dried” filling was inspired by a filling made by The Pampered Chef. My thanks to the Chef!
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Need a quick meal? After making this a few times I realized that I never need to buy “Helper” meals in boxes again. There shelf life is not so long anyway. This Teriyaki
Chicken is so fast and easy and right out of your food storage! What could be better?
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One of the first freeze dried veggies I ever tried was Broccoli. I loved it so much, I soon found myself owning at least a dozen #10 cans. It easily works in all sorts of casseroles and soups. It can carry a pretty high price, but it frequently goes on sale in bulk orders. Just watch the group sales and deals to find the best price.
This bread is similar to the yummy loaves they bring out at the Cheesecake Factory or Outback Steakhouse. We love it warm and smothered in butter! –Mellyn
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Smooth, creamy and rich, this hot fudge is a life saver! I made up this recipe one Sunday afternoon when we were craving hot fudge for our ice cream, but didn’t have the right ingredients on hand for any of the recipes I found. It’s smooth, creamy and rich — guaranteed to satisfy your chocolate craving! –Mellyn 
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We ate some homemade Oreos at a family gathering that were so good! I wanted to make my own, but since most recipes call for a chocolate cake mix, I set out to make one from scratch. This is the result of all of our efforts! We think they’re well worth the effort! –Mellyn 
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We’ve all heard about the studies that say chocolate improves your mood, so I wasn’t surprised to find that listed as a benefit of consuming cocoa. What I was surprised to learn is that cocoa is a nutrient-dense food...
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My friend, Julie, incorporates a lot of raw foods into her diet. When I asked her what she eats for fun, she shared the idea of these little energy bites. I was, quite honestly, astounded at how fast they are to make and how good the results are. It’s like candy! I like to keep a stash in my fridge for a late afternoon pick-me-up or an after-dinner treat. –Mellyn
I stopped buying chocolate cake mixes after discovering this recipe more than 10 years ago. It’s one of my all-time favorites! Because it doesn’t use any dairy, it’s still an option if we’re out of eggs or milk (and don’t want to break into our supply!). I have no idea whom to credit with its creation, but I’ve seen versions of it in many different places. This delicious frosting is an adaptation of a traditional cocoa frosting — I just subbed table cream for the butter. It isn’t as fluffy, but it had a rich, smooth flavor we all loved! –Mellyn 
This recipe came from a friend when we were newlyweds and pinching our pennies. I felt like I could make it out of almost nothing, and although it isn’t very pretty, it tastes delicious! –Mellyn 
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From Debbie C.
My friend Debbie makes the most amazing bean dip! I adapted her recipe for more shelf-stable ingredients and posted both recipes here. Hope you enjoy! –Mellyn
So it’s been about a year since I posted some of the first AMAZING ways to use beans to replace fat in baking. If you missed those posts, and are interested, there’s more information under “Tips and Tidbits” and you can find all of the recipes by clicking on “Beans” on the ingredient menu on the left hand side of the page. This week I’m going to share the rest of my favorite bean recipes. Hopefully some of them will help as you’re making your food storage plan. I’m still just amazed by the mighty bean! Read on if you’d like to learn more…
I tried off and on for years to make something we considered edible in the beans and rice category, and failed miserably every time. But when our family lived in Florida, a friend from the Dominican Republic came over and taught me to make her black beans and rice, along with a delicious chicken. Slowly, her recipe morphed into one that is totally shelf stable and our family loves it! –Mellyn
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This is any easy way to add variety to your rice. Great served along enchiladas, tacos, and the list goes on and on.
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Although this recipe doesn’t actually call for Salsa “inside” it. I feel it is a must to be served with it. This makes it a winner on our table. The littler mouths can eat it with ketchup if they think my latest version of salsa is too hot and I can still have the spice of salsa on mine!
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To call this dish “easy” is truly an understatement. Even with the step to hydrate your Freeze Dried Beef. If you want to try this on for flavor without popping a can of precious beef open, just brown a lb. of beef and use instead.
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This recipe is great to use up left over homemade tortillas. Even if they have gone a little dry, you can use them in this recipe and have great results!
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This month I pick Salsa to cook with. Now I know that salsa and November probably don’t usually go together, but with my current pregnancy, salsa is one of my favorite ingredients. I thought it would only last for a trimester or so, but it is still so present that my husband is starting to wonder if there are any other condiments in our kitchen.
I hope you enjoy these. They are some of my favorites.
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I had a couple of college roommates who were excellent cooks. One of them made a wonderful thick chicken and noodle gravy that she always served over mashed potatoes. I had that idea in mind when I set to work on this recipe. I love the flavor the bacon and rosemary add –total comfort food! –Mellyn 
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