Monday, January 31, 2011

Warm Up with a GIVEAWAY!

This giveaway is now closed!

Remember how I told you that THIS cocoa was my favorite?  Well now it can be yours too because we are sharing the LOVE!! 

We are giving away 10 Large Cans of
Honeyville's Premium Marshmallow Motherlode Hot Cocoa!
We're giving away the large can, not the small one.  Each can is about 2.5 lbs.

Here's what you do:
1.  Only one entry per person.
2.  Leave a comment on this post.  Be sure to leave your email so we can contact you when you win, otherwise we will have to re-draw.  Comments will not be published so your email will not be displayed.  
3.  If you don't know how to leave a comment, no problem!  Just email us at
4.  Winners will be selected at random.
5.  The giveaway will end Wednesday, February 2 at 8:00 PM Pacific Time.

Good Luck!

Saturday, January 29, 2011

Almond Flour Snickerdoodle Cookies

Hello you Almond Flour Lovers! Here is one last recipe for you...I apologize there are no pictures for this one (sorry!!!)

Snickerdoodle Cookies:

1/2 cup of butter*
1 cup Splenda
2 Tbsp of Honeyville's Powdered Eggs (+ 4 Tbsp water)-equivalent to 1 egg
1/2 tsp. Vanilla
1/4 tsp. Baking Soda
1/4 tsp. Cream of Tartar

*Butter: I made this recipe twice. The first time I used Powdered Butter and they turned out okay. For some reason the real butter helped the cookies turn out a little better. I think the Powdered Butter is good, I have used it several other times, but for this particular recipe I suggest real butter.

Mix together all ingredients. Cover and refrigerate for 1 hour. 
Roll dough into balls and roll in Cinnamon/Sugar mix:
2 Tbsp. Splenda
1 tsp. Cinnamon
Put on ungreased cookie sheet and bake fore 12-15 minutes at 350 degrees.

Enjoy those cookies!!

Wednesday, January 26, 2011

Cheese Dip

Chips and Salsa are my go to snack.  I thought I'd pump up my old time favorite with the addition of some cheese...Powdered Cheese.  Outcome: Two Thumbs Up!

I garnished with Honeyville's Freeze Dried Green Onions. 
That center piece is in fact an onion and not a wayward chip that fell from my mouth.
Just so you know...
1 cup HOT Water
1/2 cup Honeyville's Powdered Cheese
1/2 cup Picante Sauce or Salsa

Blend together water and powdered cheese.  Stir in Salsa.  Best served warm.  Refrigerate any remaining dip.  Use within 2 days.

How easy-peasy is that?  Now a couple of tips that I found useful.  The cheese sauce will slightly thicken upon standing.  I used hot water from my tap (like I couldn't wash my hands in it hot) but I found that by the time I had blended everything and then stirred in the cold Salsa it became barely luke warm.  I prefer the dip hotter, so I ended up microwaving the dip for a minute or two. You could easily make this ahead of time and put it in a crock pot to keep warm.  This is a very mild dip so if you want it hotter (as in flavor not temperature) you could add some jalapenos or green chiles would be nice too.

Happy Snacking!

Monday, January 24, 2011

Almond Flour Doughnut Muffins

Another recipe that I tried with Almond Flour is the Almond Flour "Doughnut" Muffins. 

Here is the recipe:

1 cup Honeyville's Flaxseed Meal
1 cup Honeyville's Almond Flour
1 T. Baking Powder
1/2 tsp. Salt
1 1/4 tsp. Nutmeg
1 tsp. Cinnamon
1 cup equivalent-Artificial Sweetener (I used Splenda)
1/2 cup Honeyville's Powdered Butter (equivalent to 1/2 cup of Butter)
8 T. Honeyville's Powdered Eggs (+ 16 T. Water) (equivalent to 4 eggs)
1/2 cup plus 2 T. Water

1. Preheat oven to 350 degrees

2. Mix ingredients well

3. Fill muffin cups a little more than half way

4. Bake for about 20 minutes, until tops are golden brown. Allow them to cool in pan for a few minutes, then remove. (20 mins wasn't long enough for me...I would suggest to check after 20, but if your oven is like mine, I would leave them baking for closer to 25 mins)

5. Topping:
   1/2 cup equivalent powdered sweetener (Again, I used Splenda)
   2 t. cinnamon
   2 T. melted butter

6. Mix the cinnamon and powdered sweetener for the topping. Melt the butter

7. When the muffins are cool enough to handle, dip the tops in the melted butter, followed by the cinnamon mixture.

Then ENJOY! 
(Warning: each muffin contains A LOT of dietary fiber!)

Just a few quick pictures; I think muffins are pretty standard to make, but it's always nice to have a visual too!

Friday, January 21, 2011

Savory Rice

With the comments from the Blog and Facebook I thought I'd better give Brown Rice another go!  This rice dish was good-it tastes like Rice-A-Roni!  Remember how I said my husband was raised on Brown Rice?  Well anyways he was but he prefers the taste of White Rice.  BUT he totally asked to take ALL the leftovers for his lunch the next day.  I love it when he asks for the leftovers, it means I must have done something right!

1 cup Honeyville's Long Grain Brown Rice
3 Tbsp. Butter
3 Chicken Bouillon Cubes
2 and 2/3 cups Water
1/4 cup Honeyville's Dehydrated Celery (not rehydrated)
1 Tbsp. Honeyville's Dehydrated Onion (not rehydrated)
1 tsp. Parsley Flakes
Black Pepper to taste (I did about 6-8 good shakes)

In a 9x9 dish mix Brown Rice, Dehydrated Celery, Dehydrated Onion, Parsley, and Black Pepper.  Bring Water, Butter, and Bouillon Cubes to a boil and bouillon is completely dissolved.  Carefully pour mixture over rice.  Stir to combine.  Cover dish with foil.  Bake at 350 for 1 hour.  Remove foil and fluff rice with fork (careful the steam is HOT!).

  • I've made this with Long Grain White Rice before and it was great.  Just make sure you decrease the cooking time to about 30 minutes.
  • You can use a 9x13 pan too.  Works just fine.
  • A word of caution if you use a glass dish--be careful when pouring the hot liquid into the pan.  The sudden change in temperature can cause the pan to shatter.  I know from experience.  I just stood there and had to yell for my husband come clean it up while I just stood there because I had bare feet.  It went everywhere--both the glass and liquid.  Thankfully I didn't get burned or cut badly.  I was bummed because I had to wash drawers, cupboards, and more dishes, oh yeah and make more dinner!
Happy Eating!

Wednesday, January 19, 2011

Pancakes-Blanched Almond Flour

Over the course of the next several days I have three Blanched Almond Flour recipes for you all to try. Let me know what you think. The first one is, Pancakes.

The recipe:
4 TBSP of Honeyville's Powdered Eggs + 8 TBSP of Water
1/4 cup of Water
2 TBSP Extra Virgin Olive Oil
1/4 tsp. Salt
1 tsp. Baking Powder
1 tsp. Sweetener
dash of Cinnamon


Enjoy your pancakes!

Monday, January 17, 2011

In-Store Specials and Weekend Classes

The Retail Stores (brick and mortar stores) are having a Mix and Match Case Lot Sale for Fruits and Vegetables

Mix It Up with ANY 6 #10 cans of Fruits or Vegetables and you get the sale price. This includes our entire line of #10 cans of Freeze Dried or Dehydrated Fruits or Vegetables.

This is a super time to stock up on your favorites and try some new ones to put variety in your food storage.  Don’t forget these make tasty and very nutritious snacks.  I know I'll be stocking up on my favorites. 

If you want to receive an email notifying you about in store specials click here!  For internet customers click here (enter your email address in the top right corner of the page)!

Also there are some classes this weekend for the Brigham City, UT and Salt Lake City, UT stores:

Brigham City, UT
January 21 (Friday) 10:00 AM "Gluten Free Cooking"
This class will be taught by Grant Cefalo, Registered Dietician from McKay Dee Hospital. Gluten Free cooking that tastes good and is good for you!

Salt Lake City, UT
January 22 (Saturday) 10:00 AM "How to Bottle Meat"
This class will be taught by Afton Baxter.  Come learn the tips and tricks to bottling meat!  You'll also learn how to bottle recipe meats like Barbeque Beef.  Yummy! 
January 22 (Saturday) 2:00 PM "Making Sourdough Bread"
This class will be taught by Chris Stokes, Baker/Owner of the HH Bread Company.   There is a class fee of $15.  You will receive a sourdough start and learn all about the fun of making sourdough bread.  This is a perfect side to have any time but especially during soup season!

Call the stores today to secure your spot!

Saturday, January 15, 2011

Blanched Almond Flour

In lieu of the coupon found in the Gilbert Times (Arizona) this past week (Wednesday, Thursday, & Friday) for our AZ Retail Store, I thought I would post about Blanched Almond Flour. This is a very popular product and can be purchased On-line ( or in the Retail Stores. It is a Certified Gluten Free product and it also very popular with those on the HCG diet.

All about Blanched Almond Flour:

-Sold in 5 lb. bags (about 23 cups)
-Often used as a wheat flour substitute
-Full of protein and dietary fiber (see nutritional info below)
-Almond Flour is also known as Almond Meal, Almond Powder, Ground Almonds, Nut Powder, or Nut Meal
-Blanched Almond Flour is almonds, with the skins removed, milled into fine almond flour (want the skins milled into flour as well? Try the Natural Almond Flour)
-Honeyville's Blanched Almond Flour is 100% Pure Almonds, with no additional ingredients added
-Almond Flour is not subjected to any chemical or steam treatments.  The only process that occurs, other than milling, is that Blanched Almonds go through a hot water bath to remove the skins.  Rest assured that with Honeyville Almond Flours, you are getting great tasting, additive-free product.

Nutritional Facts:

Serving Size: 28g
Calories: 160
Total Fat: 14g
Cholesterol: 0mg
Sodium: 10mg
Total Carbohydrates: 6 g
Dietary Fiber: 3 g
Sugar: 1 g
Protein: 6g

Next week, I will have some Almond Flour recipes for you all!
Enjoy your weekend!

Wednesday, January 12, 2011

Rice Information

There are many different choices when it comes to rice these days.  This post is meant to be a brief beginner's guide to rice. 

The difference between Long Grain and Short Grain is Short/Medium Grain Rice is a stickier rice.  I grew up with Long Grain and so naturally that is what I prefer.  But if I could eat my rice, or any food item for that matter, with chopsticks I am sure I'd switch to Short Grain.

Visually compare White Rice and Brown Rice:
Long Grain White Rice on the Left, Long Grain Brown Rice on the Right
Brown Rice has a tan color to it--that's the bran. 

The skinny on Brown Rice is that it is more nutritious than White RiceBrown Rice digests more easily than White Rice due to the fiber rich rice bran remaining intact on Brown RiceBrown Rice retains the natural oils, proteins and vitamins that are lost in the processing of White Rice.  So with all of these benefits why would anyone buy anything different.  It's because Brown Rice does NOT store well.  The natural oils in it can cause the rice to go rancid in 6 months to a year.  It's a great choice for everyday use but again Brown Rice does NOT store well long term.  The Shelf Life for Long Grain White Rice in a sealed #10 can (with oxygen absorber) is 10 to 15 years under ideal storage conditions.

Brown Rice has a slightly nutty flavor to it.  It does take longer to cook than White Rice.  

Stove Top Directions for Long Grain WHITE Rice: Measure 1 part rice to 2 parts water. Place in large pot and bring to a boil over medium heat, stirring occasionally. Boil for 1 minute, then cover and reduce heat to simmer. Simmer for 15 minutes, or until water is absorbed.

Stove Top Directions for Long Grain BROWN Rice: Measure 1 part brown rice to 2 parts water.  Add salt to water and bring to a boil. Stir in rice and reduce heat to a simmer, cooking for about 45 minutes covered.

I personally use a rice cooker, which gives me great rice every time. 

So I know you are just dying to know what I use.  I'll admit it--I love Long Grain WHITE Rice. Gasp! Shock! What! Say it isn't so! But it is. I love it. I buy Long Grain White Rice for my family. I'll eat Brown Rice when it's served and it's good.  However, I buy White Rice for 3 reasons: that's what I grew up with (and Mom is always right!), it cooks faster, and because it stores longer.  My husband grew up on Brown Rice and I have a sister that uses Brown Rice.  To each their own...
What variety of Rice do you prefer?  Do you have any special tips on how you prepare your rice? 

Happy Eating!

Tuesday, January 11, 2011

Oatmeal/4 Grain Bread

Thank you to Cathy for submitting this bread recipe! I have to tell you that we LOVE LOVE LOVE this recipe!!! We try and make it once a week in our family and it's easy & delicious!

The recipe:

 2 Tbs. Instant Yeast (sold in Retail Stores)
3 cups Boiling Water
3/4 cup Honey (sold in Retail Stores)
1/2 cup of Honeyville's Powdered butter (+3 teaspoons water)
1 Tbs. Salt
6 1/2 cups of Alta Flour Unbleached (sold in Retail Stores)
4 Tbs of Honeyville's Powdered Eggs (+ 8 Tbs. water)

In a large mixing bowl combine water, oats, honey, butter & salt. Add eggs. Cool a little then begin to add 2 cups of flour, yeast, vital wheat gluten, and dough conditioner. Add remaining flour or until you have moderately stiff dough. Mix until smooth if using a mixer or knead dough until elastic.

Let dough rest and rise. Punch dough down, form into loaves. Raise and bake at 350 degrees for about 30-35 mins or until tapped and sounds hollow. 

Makes about 2 loaves.

Tenille's opinion: Sometimes I use more flour. Today, I had to use about 2 cups more flour. So remember the flour is just an estimated amount. I usually get 2 LARGE loaves and a small loaf.
It's super yummy!

 First set of ingredients (minus salt & water)

Powdered Dried Whole Eggs in the Can
Add the eggs..... (they are almost is stock!! We will let you know as soon as we hear anything!)

 ....then the flour (not pictured), the yeast, vital wheat gluten, and dough conditioner

 Start mixing....

 Let is rest and rise...punch down, form into loaves, and let loaves rise...

Bake and enjoy some YUMMY bread!!! Remember no judging....yes, I don't form my bread very pretty. I understand that most of you would form your bread much better than mine. But the truth is, I just love the taste and the form/shape of bread doesn't bother me, so I don't take the time to make it look pretty, just the time to make it taste good! 
Like I said, my family LOVES this bread. Try it and let us know what you think!

Friday, January 7, 2011

A Few of My Favorite Things

I know I talk about how I LOVE all the products but here are really my favorites. 

Freeze Dried Sweet Corn

This is good by itself or thrown into a casserole.  Literally I could snack on this straight out of the can.  So so good.  Plus am I the only one who if you throw some corn or peas in a dish then suddenly it becomes a casserole?
Honeyville's Freeze Dried Corn is produced when moisture is removed from the fresh sweet corn using a very low temperature and a vacuum. Only about 3% moisture remains in the freeze dried corn at the time of packaging. The end product weight is reduced by over 90%, while the volume stays the same. This remarkable process concentrates the fresh corn taste, natural color, and texture of fresh sweet corn in it's freeze dried state. When re-hydrated with water, freeze dried sweet corn will maintain the texture and shape of fresh corn, with no shrinking or shriveling.

Marshmallow Motherlode Cocoa

This cocoa makes Winter an okay season for me.  Snow isn't so bad if you can admire it with a cup of hot chocolate in your hands!

Buttermilk Pancake & Waffle Mix
When I was first married I bought a 7lb bag and thought it would last me most of the year.  Um, I went through 3 bags.  It was just the two of us.  I love having breakfast for dinner.  If my husband would allow it I'd eat waffles at least once a week for dinner or every Saturday morning.  These pancakes and waffles never disappoint.  Big Bonus is that you just have to add water to the mix!

Freeze Dried Pineapple

Serious YUMMY in this can.  I've never tried baking with it (like on a pizza or something) because I end up snacking on the whole can.  Each can of Honeyville's Freeze Dried Pineapple is the equivalent of over 5 pounds of Fresh Pineapple.

What are your favorite products? 

Happy Eating!

Tuesday, January 4, 2011

Classes Offered on Friday

Just a reminder that classes are being offered this week.   There are two--both on Friday, January 7th

Food Storage Basic-Chandler, AZ Retail Store 4:00 PM
The class will go over what to store and where to start on your food storage plan.  There is going to be a drawing for a chance to win a few free products to those who participate in the class.  This class is free.  Our very own Becca S. will be teaching this.  If you are in the area you'll definitely want to check it out. 
Call (480) 785-5210 to secure your spot today!

How to Lose Weight and Keep it Off-Brigham City, UT Retail Store 10:00 AM
This class will be taught by Grant Cefalo, Registered Dietician from McKay Dee hospital. You will learn about easy changes for the new year, using what you have at your house to lose weight and what really works to lose weight! This class is also free.  So genius to use what you have around the house--love that concept!
Call (435) 494-4193 to secure your spot today!

Happy Learning!

Monday, January 3, 2011

New Beans in Retail Store

We have two new beans in the Retail Store's!! (Side-note: as I am typing this blog post, I am eating some delicious popcorn from our ever-famous Microwave Popcorn Bowl...yummy!!!) Back to beans, sorry, they are sold in 1 lb. packages; 
Zuni Gold Beans & Colorado Beans

Here is a little bit of info about these beans. To be honest, it's not a lot of information, there isn't a lot out there. So I suggest if you are interested, just to buy a small bag, test them out, and let us know what you think. 

Zuni Gold:
-Gold in color with white speckles on them
-Size & Texture of Pinto Beans
-One of the best beans for a wide range of recipes

Colorado Beans:
-Round shape with striking red color
-Can be used anyway you would like, but ideal for salads & salsa's

I tried these beans in my Bean & Ham Soup and it turned out great. The beans tasted yummy and I will for sure use them again! We recently received an e-mail from a customer and this is what she said about the Zuni Gold Beans: 

"I tried the new Zuni gold beans in a bean soup this last week. They were fantastic. My sons thought it was the best bean soup he ever tasted. I am coming in for more."

Let us know what you think! Enjoy these new beans!