Thursday, July 30, 2009


Liesa Card, author of "I Dare You to Eat It", has another great idea:

"So here’s the challenge. Beyond chatting about provident living tips and recipes, I invite you, and every single one of you, to please help someone else get started on designing and building their food storage. Just look around. Think about your family, friends, and neighbors. Pray for inspiration and then start offering to assist others in their steps towards preparedness.

And here are the rules:

1. Everything counts. You could take someone to the cannery and just be an extra set of hands. Teach others how to cook with food storage. Or, simply help them purchase their food storage online. Create opportunities and pay it forward.

2. Share your story. Long or short, and everything in between, I hope you’ll TELL your story of action taken and contribute to an endless variety of good ideas. If you think this tell-a-thon idea has merit, please teeeeeeell others and invite them to join us.

3. Don’t get discouraged. I get turned down all the time. If you are sincere about helping, and stay focused, I bet you’ll find success.

Now we have to have a poster child, or two. Meet Luke and Candee.

We’ve only gotten to know each other during the last few months but when we invited them to eat dinner at our house, Candee told us that she wanted to get going on her food storage. (!) We casually offered to help…and desperately hoped that they would give us the chance.

A few weeks went by and then Candee mentioned it to me again. (This almost never happens.) I repeated my original offer and encouraged her to choose the date and time. About a week later, the four of us met at the cannery right after work and knocked out sixteen cases of food storage, 6 for them and 10 for us, in just over one hour. And we had fun! I was so happy for this young couple as they loaded their small car and drove home with 25% of their long-term storage done. I don’t think they have tons of extra money, and I know they don’t have any extra space, but they made it happen. That’s very cool.

A couple of things I learned, again, from this experience with Luke and Candee: Having your own food storage brings peace. That’s wonderful. Helping others with their food storage brings JOY, and that’s even better. I hope you’ll give it a try!

Liesa, out"


Monday, July 27, 2009

Real Life - Living It

Because we can learn so much from each other, Monday's posts will be "Real Life -- Living It" featuring a guest post.

Waste not, want not! Being resourceful can help you save precious dollars that need be spent elsewhere. Bellen shared a great idea in the comment section of yesterday's post for using zucchini. Thanks for sharing Bellen!

"When the zucchini outpaces my recipes and our taste for it, I make "Zucchini Milk". Found this recipe many years ago in a little cookbook from Current Cards.

Peel (or not), seed (or not), cut in chunks and puree in blender or food processor. Freeze in 1 cup (or whatever measure you use most in your recipes). To use, defrost, stir well and use instead of liquid in your muffin/quick bread recipe. Or use as a soup base, add to spaghetti sauce, etc.

If you don't peel, your 'milk' will have a green color but a little more fiber. Usually I don't peel or seed but that's because by the time I'm making 'milk' I just want to get rid of the zucchini as fast as I can."

(Source: Bellen)

Sunday, July 26, 2009

Got Zucchini?


1 cup all-purpose flour
1 cup whole wheat flour
2 1/4 tablespoons dry powdered milk
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup sugar
1 cup shredded zucchini, packed
1 tablespoon lemon zest (optional)
2 tablespoons vegetable oil
1 egg, lightly beaten
3/4 cup water
1/3 cup raisins OR chocolate chips (optional)
1/4 cup chopped pecans (optional)

Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cases or spray pan with nonstick cooking spray.

In a large bowl, stir together flour, dry powdered milk, baking powder, salt, nutmeg and sugar. In a medium bowl, combine zucchini, lemon zest, canola oil, egg and water, stirring well.

Make a well in the dry ingredients; add zucchini mixture, raisins (or chocolate chips) and pecans. Stir until just moist. Do not over mix. Spoon batter into muffin cups. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Thursday, July 23, 2009

Apricots - Delicious Ways to Preserve Them

Apricots are in season where we live and it has been a good year for them. A dear friend gave me two large boxes of apricots from her tree (thanks Shirley!!!) They're delish!

In order to extend the enjoyment of these lovely apricots, I decided to make Apricot-Pineapple Jam, Apricot Fruit Leather, and Apricot Syrup. Here is my attempt at making the syrup:


2 lbs fresh apricots
1 cup water
2 tbsp lemon juice (fresh or bottled)
4 cups sugar
1 tbsp corn syrup

Pit and chop apricots. In a blender or food processor, puree them with the water.

Put into a large pot with the sugar, lemon juice, and and corn syrup.

Cook and stir over medium heat until it begins to boil.

Boil for 5 minutes, continuing to stir.

Pour into hot, sterilized jars and seal.

Process in a boiling water canner for 5 minutes.
(I processed mine in a Steam Canner for 15 minutes.)

**Please see the Bernardin website for canning instructions

This particular batch made six 8-ounce jars of Apricot Syrup. The seventh jar wasn't quite full so we got to sample the yumminess.

I will definitely be making more!

(Source for Apricot Syrup Recipe: Recipes from the Cookie Jar)

Friday, July 17, 2009

Thursday, July 16, 2009

More Salad Dressing Recipes...

A big THANKS to Lynn and Jill for sharing their recipes!!! Even more yummy ways to save money and eat well...

Lynn's Caesar Salad Dressing

1 garlic Clove
1 Large Egg
1 Tsp. Worcestershire Sauce
2 TBsp. Lemon Juice
1/2 of a small can of Anchovies..... OR 1/2 of a small can of shrimp bits
Dash of Pepper
1 Cup Salad Oil
Put the first 6 ingredients into a blender. Blend on highest speed. Then while it's still blending, pour 1 cup of salad oil in VERY SLOWLY so it incorporates and becomes thick and smooth. This should take less than one minute. Chill for at least 2 hrs.
Mix with Salad greens or bite sized romaine lettuce pieces JUST before serving. Toss with croutons, parmesan cheese, or bacon bits if desired.

Lynn's Maple Syrup and Mustard Dressing

1/4 Cup 100% Maple Syrup (Or you can just use Maple flavored pancake syrup)
2 TBsp. lemon juice
1 tsp. Dijon Mustard
1/4 tsp. Salt
1/4 tsp. Pepper
2 TBsp. oil ( I like to use Virgin Olive Oil - healthy!)
Mix the above ingredients with a wisk. Just before serving, toss with mixed greens, sliced apples, shredded old-aged cheddar cheese and roasted pecans.

Lynn's Greek Salad Dressing

1/2 Cup Salad Oil
1/4 Cup Apple Cider Vinegar
1/4 Cup Chopped Parsley (I use dried from Food storage)
1/2 Tsp. Salt
1/8 Tsp. Pepper
1/8 Tsp. Oregano
1/8 Tsp. Garlic Powder
Wisk together. Toss with Salad greens, diced cucumbers, tomatoes, and whole pitted black olives, if you wish. Sprinkle with Feta Cheese or cubed cream cheese.

Lynn's Cobb Salad Dressing

1/3 Cup Vinegar
1 Tsp. Salt
1/4 Tsp. Pepper
1/2 Tsp. Dry Mustard
1/2 Tsp. White sugar
1/8 Tsp. Garlic Powder
2/3 Cup Salad Oil
1/4 Cup Blue Cheese, crumbled (Optional)
Wisk together. Toss and coat any green salad with this.

These are our most used and favorites at our house! Have used nothing but homemade dressings for years. They just taste better when fresh. : D


This is dressing is wonderful. Not everyone has buttermilk on hand but I usually do for pancakes. Don't know how much cheaper it is.

Love your website! Jill
Bend, OR

Ranch Dressing

½ cup mayonnaise

½ cup buttermilk

½ tsp dried parsley flakes

¼ tsp ground black pepper

¼ tsp salt

1/8 tsp garlic powder

1/8 tsp onion powder

1 pinch dried thyme

Combine all ingredients in a medium bowl and whisk until smooth. Cover and chill for several hours before using.

Wednesday, July 15, 2009

Salad Dressing Recipes - Save Money

Looking for ways to save money on your grocery bill? Try making your own salad dressings using food storage ingredients. In addition to saving money, you'll enjoy the convenience, ease of preparation, fresh taste, no added preservatives, all while "rotating" your food storage.

1/2 cup vinegar
1/2 cup salad oil
1/2 cup sugar
1/2 cup catsup
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon onion salt

Combine all ingredients in quart jar and shake thoroughly. Chill. Shake again before using. Especially good on raw vegetable salad.

1/2 cup sugar
3/4 teaspoon salt
1 teaspoon paprika
1 teaspoon celery salt
1 teaspoon prepared mustard
1 teaspoon onion juice or onion salt
1/4 cup vinegar or lemon juice or a combination of both
1 cup vegetable oil
1 teaspoon celery seed

1 cup vegetable oil
1/4 cup lemon juice
1/4 cup white vinegar
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon onion salt
1/2 teaspoon paprika
1/2 teaspoon dried oregano leaves
1/8 teaspoon ground thyme leaves
2 cloves garlic, crushed

Shake all ingredients in tightly covered jar; refrigerate at least 2 hours. Shake before serving. 1 1/2 cups dressing.

1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon celery salt
1/4 teaspoon cayenne
1/4 teaspoon dry mustard
1/4 cup red wine vinegar (or substitute apple cider vinegar)
1 cup vegetable oil
1 clove garlic, minced
Dash Tabasco sauce

Combine ingredients in jar; cover and shake vigorously. Makes 1 1/4 cups.

4 tablespoons sugar
2 teaspoons salt
1/2 teaspoon pepper
4 tablespoons vinegar
1 tablespoon soy sauce
1/2 cup vegetable oil
1/4 teaspoon sesame seed oil

Combine all ingredients and mix well. Refrigerate for several hours before serving.

3/4 cup sugar
1 teaspoon dry mustard
1 teaspoon salt
1/3 cup vinegar
1 1/2 teaspoons finely grated onion
1 cup vegetable (not olive) oil
1 1/2 teaspoons poppy seeds

In small mixing bowl combine all ingredients but oil and poppy seeds; mix thoroughly. While beating, add oil, almost drop by drop at first, then increasing to a small stream. When all oil is added and dressing is thick, add poppy seeds; beat one minute more. Delicious on fresh fruit salad or as a dip for pieces of fresh fruit. Makes 2 cups dressing.

(Delicious served over spinach salads.)

1/4 cup apple cider vinegar
1/3 cup sugar
2 teaspoons minced onion
1/4 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/2 cup olive or vegetable oil
2 tablespoons sesame seeds

Place all ingredients except sesame seeds in blender and mix well. Stir in sesame seeds. Keeps in the refrigerator up to 2 weeks.

Got a favorite salad dressing recipe you'd like to share with us? Either leave it as a comment or email me at preparednessnibblesandbits [at] gmail [dot] com. Thanks!

Monday, July 13, 2009

Real Life -- Living It

Because we can learn so much from each other, Monday's posts will be "Real Life -- Living It" featuring a guest post.

If men could learn from history, what lessons it might teach us! wrote Samuel Taylor Coleridge in 1831. 1 While it may sound surprising, a look at Church history can teach us about preparedness for our day." An article written by William G. Hartley entitled "Sturdy Shoes and a Waterproof Tent" includes:
"Lessons from Crossing the Plains -

1. When we ignore preparedness counsel, we can expect unhappy consequences.
2. Protect against nature.
3. Be accident cautious.
4. We should protect ourselves from uncaring or dishonest individuals.
5. Protect against discouragement.
6. Be creative and adaptive in difficult times.

Lessons from the Mormon Battalion's March -

1. During a crisis we may need to leave our family to meet community needs.
2. Water-purifying pills or filters are essential.
3. Writing materials and a camera are helpful resources.
4. Bread and other grain materials are important.

Lessons from the Saluda Disaster -

1. When the Spirit cautions us against something, we need to obey.
2. Up-to-date rosters of people are important, and parents need wills that specify who should have their children.

Lessons from the Pioneer Famine of 1856 -

1. In times of dire food shortages, we should be willing to share our personal food storage with others.
2. During times of famine we might choose to fast more often to provide for the needy.
3. When the course of our normal life is disrupted, it helps to fill free time with constructive activities.

Lessons from the 1906 San Francisco Earthquake and Fire -

1. Have sturdy shoes and durable clothing nearby in case of a sudden nighttime emergency, whether at home or away from home.
2. Have fire extinguishers in our homes.
3. Have emergency water on hand in sturdy, non-glass containers.
4. Have minimal cleaning items, such a moist towelettes, toothpaste, deodorant, face towels, and even small bags of detergent.
5. Have emergency food as we have been taught.
6. It is important to have two or three meeting places where family members can find each other in case disaster strikes and the family is scattered.
7. Be prepared to leave cherished belongings.
8. Ignore wild rumors that spread in panics and don't pass them on.

One Final Lesson -

Along with all of the practical lessons history teaches, one more lesson comes through: maintain good attitudes during troubled times. A sense of humor is like salve on a wound."
To read the article in its' entirety, click here.

(Source: William G. Hartley, “Sturdy Shoes and a Waterproof Tent,” Ensign, Oct 2001, 38)

Friday, July 10, 2009

Food Storage for Diabetics

A few days ago I received an email from a reader looking for information on storing food for diabetics. Here are a few sites that may be of help:

Recipe Source: Diabetic Recipes -
Diabetic Diet Ideas -
Emergency Preparedness: Diabetes Management During a Crisis -

Some suggestions for planning food storage for diabetics:
1. Take a look at diabetic recipes (ones you now use, check online, or diabetic cookbooks from the library).
2. Find ones that sound good to you and have "storage" potential (ones that use ingredients that may be stored.)
3. Give the recipe a try -- see if you like it.
4. Save the recipes you like by printing them on recipe cards or on paper and keep them in a binder. (In an emergency where there is a loss of power, you may not be able to retrieve recipes from your computer.)
5. For each recipe, make a list of necessary ingredients.
6. Itemize ingredients as to whether they may be stored short-term (3-months or less) or long-term (1-year or more).
7. Purchase necessary ingredients. (Don't go into debt to do this. Gradually build your food storage by purchasing an extra can or two each time you shop -- or a little more -- as you can prudently afford. Watch for sales.)
8. Store your supplies. (See "Family Home Storage Pamphlet")
8. Rotate. (Use it up.)
9. Replenish. (Restock your shelves.)
10. Repeat steps one through nine.
11. Adapt your recipe collection as circumstances and tastes change.

Some recipe suggestions:
Almond Granola Bars
Baked Oatmeal
Refried Beans
Rice Pudding
Whole Wheat Buttermilk Pancakes
Whole Wheat Flour Tortillas

Monday, July 6, 2009

Real Life -- Living It

Because we can learn so much from each other, Monday's posts will be "Real Life -- Living It" featuring a guest post.

This week's guest post is from an Ensign magazine article entitled "Focus on Family Finances" by Allie Schulte.
She writes: "Either we control our finances or they control us. Here’s how to get the upper hand."

"Jason and Alanea Hanna faced many financial questions when Jason lost his job. Should they relocate and find another job? Should they try to find a job where they were currently living? After considering several options, they asked the most important question of all: “What would the Lord have us do?”

“We studied talks by prophets and apostles on topics like debt, budgeting, and saving to try and figure out what the Lord wanted us to do,” Alanea explains. “We knew that the Lord’s plan was the best plan and that we would be blessed if we followed it.”

After prayer and contemplation, Jason and Alanea both decided to return to college and finish their bachelor’s degrees. They took out minimal student loans to pay for their education, and both worked full-time to provide for their other expenses. They coordinated their work schedules to ensure that one of them was home with their children. They budgeted carefully, spending their money on the essentials and eliminating fast food, cable TV, and new clothes. Jason even rode his bike to school and work to limit the costs of gasoline and car insurance.

Now Jason works as an engineer. Alanea also completed her degree and is currently fulfilling her responsibilities as a full-time mother of five children. They still live within their means, budget carefully, pay tithing, and live according to the financial counsel of Church leaders. “We’re grateful for the trial and the experience,” Alanea says. “It ended up being a great blessing in our lives and taught us that the Lord will always bless us if we are obedient.”

Read the entire article here.

(Source: Allie Schulte, “Focus on Family Finances,” Ensign, Jun 2009, 28–33)

Saturday, July 4, 2009

Happy Independence Day America!

I've been reading a book entitled "The Quotable George Washington" and came upon this quote:
"We should never despair; our situation before has been unpromising and has changed for the better; so, I trust, it will again." (To Philip Schuyler, Smith's Clove, July 15, 1777)
George Washington put his faith in God and many miracles occurred. Heavenly Father is in charge and if we put our trust in Him, we can make it through anything that comes our way. It's true. :)