Tuesday, July 29, 2008

A quick tip for getting the kids to drink powdered milk

I can't remember where I got this tip, but it's mine now-ha! I regularly use my powdered milk in any recipe that calls for milk and none is the wiser. However, drinking it straight can be a little bit tricky for the kids and adults-me included. It has come to my attention that Morning Moo's is very drinkable, and others may have come across some that are very easy on the palate. That being said, what do you do with year's supply you already have in storage? The answer is easy my dears, simply store syrup, chocolate or strawberry and add it to the mix before serving. The transformation is amazing and your kidlets will eagerly gulp it down. I have chocolate syrup in my food storage cache for that reason alone, and I assure you, the shelf life is very long.

Monday, July 21, 2008


Here's a food storage recipe for fudge that I tried out last week. It turned out really well, despite the fact that the secret ingredient was----pinto beans! Yup, good old refried beans. No bean taste or weird texture at all-I swear. Next time, I think I'm going to add some other ingredients, maybe some peanut butter to the mix with some Reese's peanut butter cups sprinkled on top. Here's the recipe:


1 cup cooked, soft & mashed pinto beans (can also used canned or reconstituted)

¼ cup milk

1 tablespoon vanilla

2 lbs powdered sugar

6 oz unsweetened chocolate

6 tablespoons of butter or margarine

Stir beans and milk together, adding enough milk to resemble mashed potatoes in consistency: stir in vanilla. Melt chocolate and butter and stir into bean mixture. Add nuts. Gradually stir in powdered sugar to get it well blended. Spread onto lightly buttered baking dish or form into two 1 ½ inch rolls. Chill 1-2 hours. Cut into pieces and refrigerate.