Monday, February 28, 2011

Dinner in a Jar-Recipes

Many of you have asked the details of the "Dinner in a Jar" class that was taught in the Chandler, AZ Retail Store. The class was based off one of our best selling books, "Dinner in a Jar" by Kathy Clark. I have posted a picture of a couple of the jars that were displayed and then also am posting 3 recipes that were passed out during the class. These jars are such a great way to store food ready to go; either for an emergency or a night you just don't feel like cooking. You can also put these same meals in a Mylar bag and store them that way. Each jar contains the ingredients from the recipe and an oxygen packet. The shelf life is 5-7 years.

Remember this class is being offered again in the Chandler store in just a couple of weeks! Here are the recipes:

1 1/3 cup all purpose flour, spooned into measuring cup & leveled
1 teaspoon baking soda
1/4 teaspoon salt
1 cup cooking oats
3/4 cup m&ms
3/4 cup semi-sweet chocolate chips
1/2 cup brown sugar, packed
1/2 cup white sugar
1/3 – 1/2 cup chopped pecans
Layer the ingredients in like this:
First: flour, baking soda and salt
Second: oats
Third: m&ms
Fourth: chocolate chips
Fifth: brown sugar
Sixth: white sugar
Seventh: chopped pecans
Pack each level down really tightly. The ingredients should be flush to the top of the lid when you seal it up.
Preheat Oven
to 350 degrees.
Stir dry ingredients in
a large bowl and add:
1/2 cup butter, (almost melted)
1 slightly beaten egg
1 teaspoon vanilla extract
Combine Thoroughly.
Roll into 1 1/2 inch balls &
Bake for 10 minutes. Yields approx 25 cookies.

Chicken Noodle Soup in a Jar

¼ cup of red lentils
2 tbsp. dried onion flakes
1 ½ tablespoons chicken bouillon granules
½ tsp. dried dill weed or dill seed
1/8 tsp each celery seed and garlic powder
approximately 1 cup medium egg noodles
1 bay leaf.

In a two-cup jar, layer from bottom in the order listed above, then seal the jar.

Write these instructions on your gift tag:
Bring 8 cups of water to boil in large saucepan. Stir in jar of soup mix. Cover, reduce heat and simmer for 25 minutes. Discard bay leaf and stir in 1½ cups of frozen corn or mixed vegetables and 2 cups of cooked, diced chicken or turkey. Simmer for five minutes until vegetables are tender and chicken is heated through.

Minestrone Soup in A Jar

¼ cup red lentils
¼ cup green split peas
¼ cup barley
1/3 cup beef bouillon powder
2 tbsp. parsley flakes
3 tbsp. onion flakes
1/3 tsp. thyme
1/3 tsp. pepper
1 tsp. basil
approx. ¼ cup alphabet macaroni

In a two-cup jar, layer from bottom in the order given, then seal the jar.

Include these instructions on your gift tag:
In a very large saucepan combine 8 to 10 cups of water, a 28 oz. can of crushed tomatoes, and soup mix. Add 2 chopped carrots, and 2 to 4 chopped potatoes (optional: 2 cups chopped cabbage). Bring to a boil, reduce heat, cover and simmer for one hour or until peas are tender. Enjoy!

Need some Mason Jars?? Chandler now has them in their store for sale!! 

Saturday, February 26, 2011

March Classes

Another month means another set of classes!  We are working on getting videos from some of these classes to post later for those that don't live in an area of a retail store. 

Brigham City, UT
Phone: 435-494-4193

Friday, March 11 10:00 AM "Gluten Free"
This class will be taught by Christina Davis, author of the cookbook "Irresistibly Gluten Free".  Christina has been cooking gluten free for 15 years.  Come learn to make gluten free waffles and doughnuts.  No charge for the class.

Friday, March 18 10:00 AM "All About Beans"
Grant Cefalo, Registered Dietician from McKay Dee Hospital will be teaching this class. You'll learn about the health benefits of beans.  No charge for the class.

Wednesday March 30 11:00 AM "Shirley J Demo"
Come learn and taste some fun food that you can make using Shirley J products.  Seriously good stuff!  No charge for the class.

Salt Lake City, UT
Phone: 801-972-2168

Saturday, March 5 11:00 AM "Family Preparedness Plan"
This class will provide you with a step by step plan to prepare a family emergency plan.  No family should be without this! No charge for the class.

Saturday, March 26 11:00 AM "Mix A Meal Demo"
The good folks with the "Mix-A-Meal" cookbook are coming to show you how to create your own mixes from scratch. No charge for the class.

Rancho Cucamonga, CA
Phone: 909-243-1050
Saturday, March 12 10:00 AM "Sun Oven Demo"
President of Sun Oven International, Paul Munsen, will be in store to demonstrate how to use the Sun Oven. No charge for the class.

Chandler, AZ
Phone: 480-785-5210

Tuesday March 1 2:00 PM "Sun Oven Demo"
This class is so popular we've added it twice this month!  This class will be taught by Paul Munsen, President of Sun Oven International, Inc.  Come and see how easy it is to cook using a sun oven. No charge for this class.

Friday, March 4 10:00 AM "Sun Oven Demo"
This class will be taught by Paul Munsen, President of Sun Oven International, Inc.  Come and see how easy it is to cook using a sun oven. No charge for the class.

Wednesday, March 16 10:00 AM "Dinner in a Jar"
This class will be taught by our assistant manager, Becca, and is based off the book, “Dinner is in the Jar” by Kathy Clark. Learn how to create your own pre-mixed meals in jars and mylar bags to increase your food storage for a fraction of the cost! No charge for the class.

Call the stores to reserve your spot today! 

Thanks for reading!
Happy Learning!

Wednesday, February 23, 2011

Beef Pot Pie

Dinner Desperation happens to me more often than it should.  I mean I eat dinner everyday so it shouldn't be surprising that I need to make something!  This recipe came from one lonely pie crust that needed to be used, and it turned into a very hearty Beef Pot Pie!

1 pre-made Pie Crust (I just used a store bought one)


2 and 1/2 cups Honeyville's Freeze Dried Diced Beef
1 and 1/2 cups Honeyville's Dehydrated Potato Dices
1/2 cup Honeyville's Dehydrated Celery
1/2 cup Honeyville's Dehydrated Carrots
1/3 cup Honeyville's Dehydrated Onion
1/2 cup Honeyville's Freeze Dried Peas


4 Tbs. Butter
4 Tbs. Flour
4 cups Water (you can use vegetable water that you'll drain from the filling mixture)
1 Packet Onion Soup Mix
1/2 tsp. Worcestershire Sauce
Pepper to taste

Begin making your filling by bringing a large pot of water to a boil.  Add in the Potatoes and boil for 10 minutes.  Then add Celery, Carrots, and Onion.  Boil for another 10 minutes.  Add Beef Dices and Peas.  Boil for another 3 minutes. Drain and put mixture in a large bowl.  Set aside while you make the gravy.

Melt the Butter in a pan.  Stir in Flour.  Cook about 1 minute stirring frequently.
Whisk together Water and Onion Soup Mix.  Pour into flour mixture and stir to combine. Add in Worcestershire Sauce.  Mixture will thicken as it cooks.  Add Pepper to taste.

Pour Gravy over meat and veggies and stir to coat.  Transfer filling to a 8x8 dish.  Cover with pie crust.  (I tucked under the extra crust).  Cut slits in crust.
Place on a foil-lined cookie sheet and bake at 450 for 15 minutes.  (I just followed the directions on the pie package--feel free to deviate accordingly).

Happy Eating!

Monday, February 21, 2011

Retail Store Coupons

Did you know that on the Retail Store's website, there are printable coupons that you can take into the Retail Store and use? These are exceptional coupons! Sometimes they are good for just a few days, sometimes a week, but most often they are good for 3 weeks. Callie and I are going to do our best to keep you updated on when these coupons change and what they are....but always check the website before you head in to do your shopping, you may be surprised what you find!

A new coupon was put up today and is good through THIS SATURDAY only!!! But this is an AWESOME coupon! 20% off Freeze Dried #10 can of Mozzarella Cheese (up to 12 cans!)

Print off the coupon and have fun shopping! (the Mozzarella Cheese is yummy!)

Friday, February 18, 2011

NEW Product-Creamy Potato Cheese and Broccoli Cheese Soups

I'd like to introduce you all to 2 new members of the Honeyville Farms Family:

Creamy Potato Cheese Soup  and Broccoli Cheese Soup
These soups are super brand new.  The retail stores should be getting their shipments within the week.  Call and ask about them.  Internet customers be sure to request them so they get added to the online offerings! 

The soups have a 3 to 5 year shelf life if unopened and stored in a cool dry place.  Once opened you'll want to use them within the year. 

I tried out the Creamy Potato Cheese Soup last night for dinner.  Yummy!  It was so very easy to make. 

Once your water is boiling, whisk in the soup.  Make sure you are using a large enough pot because the mixture starts bubbling up pretty fast.

Reduce the heat and let it gently boil for 15 minutes, stirring occasionally.  Remove from heat and let stand for 5 minutes.  It will thicken upon standing. Salt and Pepper to taste.  I didn't think it needed any salt, so I just added some black pepper on top.

I ate mine with a couple of slices of Homemade French Bread and it really hit the spot.  The soup had a smooth, creamy texture like you'd expect from a good chowder.  My husband really liked it.  He even thought it was homemade! 

Happy Eating!

PS For those in the Salt Lake area don't forget about the class this Saturday February 19th at 10am.  You'll be learning All About Beans.

Wednesday, February 16, 2011

Having an Emergency Fair?

Are you a part of or in charge of a community or church Emergency Prep Group? If you're group is having an Emergency Fair (or something similar) and you live by one of the Retail Stores they LOVE to come and participate at no cost to you! 
The Retail Stores do an awesome job with displaying product at your Emergency Fair! They will also do give-away's, hand out information, answer questions, sample product, and do their best to accommodate whatever your needs or requests are! 
Please call your local Retail Store if you would like them at your next Emergency Fair.

Monday, February 14, 2011

French Dip Sandwiches

The other day my baby and I were lucky enough to have my mom come over for lunch.  We love visitors!  Not only do I love the company but it gives me another taste tester for new recipes that I am trying out.  I had gotten this recipe from the website Our Best Bites and had made it before and it was delicious.  I thought it'd be fun to try an food storage-ize it using Honeyville's Freeze Dried Diced Beef. This recipe is great because you use a crock pot.  I don't even know if I can get credit for "cooking" because it was a matter of opening cans and soup packets, measuring a couple of items, and pushing the "on" button.  Really that simple.  I love those types of recipes!

French Dip Sandwiches
Adapted from Our Best Bites

2 cans Beef Broth
2 cups water
2 1-oz packets of dry onion soup mix
4 cups Honeyville's Freeze Dried Diced Beef
1/4 cup Honeyville's Dehydrated Onion
Black Pepper to taste (I used fresh ground pepper and I did about 3 or 4 good turns)
6 to 8 sandwich buns
Honeyville's Freeze Dried Mozzarella or Cheddar Cheese (I used a handful of each and hydrated them together in water in the same bowl)

In a crockpot, add Beef Broth, Water, Dry Soup Packets, Freeze Dried Beef, Dehydrated Onion, and Pepper.  Put on lid.  Cook on high for 4 hours. 

Just before serving, sprinkle your sandwich bun with some of your re-hydrated cheese and broil it until the cheese melts. This is the bun PRE-oven.  We like cheese in my family so of course it went on both sides.

Ladle juices into small dishes for dipping.  (I didn't end up needing to dip mine ever because the meat dices absorbed lots of broth and was very juicy and moist).

This sandwich was huge!  After I took a picture, my mom and I ended up splitting it and we were still so stuffed by the end.  I had also made the Pineapple Cake to try and we somehow found a way to try that too. Two thumbs WAY up for this meal!  When my husband got home from work he got to try it and his response was "This is Good, like REALLY good!'.  He isn't the overly expressive type so I know he liked it.  That and the fact that he took ALL the sandwich buns and meat with him to work and leaving me with nothing for lunch the next day.  Okay maybe he knew I'd eat the Pineapple Cake but still.

Give this recipe a try.  It is so good and satisfying and yummy and delicious and well you get the idea!

Happy Eating!

Friday, February 11, 2011

9 Grain Rye Bread Recipe

Thank you Mark P. from Southern California for sending us a Bread Recipe. Those in the Rancho Store tried this bread and said it was DELICIOUS!!!

Marks Honeyville Nine Grain Rye Bread


1 cup Water (about 90 degrees)
1 cup Honeyville's Summit Artisan Bread Flour
1 teaspoon Honey

Mix and let it sit until ready to use

Make your preferment at least 4 hours before. This preferment helps in developing texture and speeding rising time. It will also last in the fridge for a week. So if you bake this bread often you may want to double or triple it and then refrigerate the rest.


2 cups Honeyville's Summit Artisan Bread Flour
3 cups Hard White Wheat Flour
1 TBSP Honey
1 TBSP Salt
2 teaspoons Yeast
1 TBSP Olive Oil
1/4-1/2 cup Honeyville's Whole Caraway Seed (depending on how bold a rye taste you like)
1/2 cup Honeyville's Powdered Milk(+ 2 cups Water) (equivalent to 2 cups milk)
Add your preferment

At this point all your ingredients should be in the mixer. Knead on low for 5-7 minutes. Watch your dough. If it seems too dry, add water or milk 2 TBSP at a time until it's kneading smoothly. This is a moist dough.

Remove from mixer. Oil your hands as this dough is a sticky dough. Form into a ball and place in an oiled bowl. Cover over with kitchen towel. (the customer found that a plastic bowl works better since it will keep the heat from escaping)

Let dough rise until double. 1 1/2-2 hours. Form ball again. Let it rise another 30-40 minutes. Divide and shape into 2 loaves and let it rise about 15 minutes. Then slash tops with sharp knife, dip in water or oil,  and let it rise another 30-45 minutes.

Place 9 inch tin pie plate on bottom of stove filled with water. Heat oven to 425 degrees. The customer bakes his bread on a Pizza Stone so he does this during the last 30 minutes of the rise to pre heat the stone. He places his loaves on Parchment Paper in French Bread Loaf pans for final rise and then places in oven to bake for 15 minutes. Then he slides from pan and paper directly on the stone. He then drops the temp to 375 degrees for another 30 minutes until brown. Place on a cooling rack for 1 hour.

Enjoy...this bread sounds super yummy!!

Wednesday, February 9, 2011

Pineapple Cake

It's funny how after a few days (or a whole season) of cold days how the walls of your home seems to get smaller and smaller.  I've been dreaming up island getaways to escape to or a place to at least defrost!  Sadly a trip to Hawaii isn't in my near future but after eating some of this cake I feel like I brought a little bit of island life to me!

1 and 1/2 cups Granulated Sugar
2 cups Flour
1 tsp. Baking Soda
1 tsp. Vanilla
4 Tbsp. Honeyville's Powdered Whole Eggs (just the powder)
3 cups Honeyville's Freeze Dried Pineapple (not hydrated)
2 and 1/2 cups Hot Water (I just used hot water from the tap)
1/2 cups Pecans, chopped

3/4 cup Granulated Sugar
1/2 cup Butter
1/2 cup Evaporated Milk
1 tsp. Vanilla

Start first by hydrating your Freeze Dried Pineapple with the Hot Water.  I recommend doing this in a blender because you'll want to mash up the pineapple a bit later.  Let sit 5-10 minutes.  In a bowl combine Sugar, Flour, Baking Soda, and Whole Egg Powder.  Add Vanilla to Pineapple and blend.  You'll only need to blend for 5-10 seconds-I just wanted the consistency like a can of crushed pineapple.  Pour the pineapple mixture over the dry ingredients.  Stir to combine.  Pour batter into a 9x13 pan (I did not grease the pan before baking). Sprinkle with Pecans.  Bake at 350 for 35-40 minutes. 

Start making the topping once you pull out the cake from the oven.In a saucepan over medium heat melt Butter.  Add Sugar and Evaporated Milk.  Once combined, cook for 6 minutes, stirring often.  After the 6 minutes take off heat and stir in Vanilla.  Poke a some holes in the cake (I just stabbed at it with a knife several times).  Pour the topping over the cake, spreading around where necessary to cover everything.

Okay guys, seriously this cake is GOOD!  Like so good I left a fork in the cake pan so I could sneak a bite or two or however many I wanted while I did dishes.  Confession I might have danced a little while eating it too.  It turned out to be the perfect little island getaway my afternoon could afford :).  The cake was super moist, thick, chewy and full of flavor.  Yummy! 

Now if you don't have Honeyville's Powdered Whole Eggs, you can still make this recipe.  Just add 2 large eggs to the pineapple mixture before pulsing and decrease the water to only 2 cups when hydrating the pineapple.  I think some shredded coconut would be really good added to the topping after it cooks.  This recipe is a great way to use those smaller bits of pineapple that you get toward the end of the can. 

Okay I might go and eat some more of this for breakfast.

Happy Eating!
So I really did go and eat some of this cake with breakfast (and lunch) and I think I like it best served warm.  Enjoy!

Friday, February 4, 2011

Upcoming Retail Classes

Hello all you Retail Store Readers. I wanted to give an overview of all the upcoming February Classes. If you live close to a Retail Store, mark these dates on your calendar, because the classes are AWESOME! 

Brigham City, UT

February 14 (Monday) 10:00 AM - “Grains!”  This class will be taught by Grant Cefalo, Registered Dietician from McKay Dee hospital.  Come learn about the health benefits of grains and how to incorporate them into your diet.
February 16 (Wednesday) 10:00 AM - “A Beginner’s Guide on Using your Freeze Dried and Dehydrated Foods” This class will be taught by our VERY OWN Callie and store manager, Jolene Gibbons.  By the end of this class you’ll be a “pro” at re-hydrating and using your product because it is so easy to do. 
February 22 (Tuesday) 10:00 AM - “Healthy Soups” This class will be taught by Nancy Kennedy. Nancy has a degree from USU in Home Economics and was a cooking contributor to “Studio Five” for 3 years
Salt Lake City, UT
February 12 (Saturday) - 10:00 am - HOW TO GET THROUGH THE FIRST 72 HOURS AFTER AN EMERGENCY - taught by Glen Weeks. Glen is a Home Preparedness Consultant and he will teach what you need from food to sanitation. Come and learn what you really need and what you don't. This is a free class.
February 19 (Saturday) - 10:00 am - "Cooking with Beans" This class will be taught by Melanie Jewkes from the Salt Lake County Extension Service. She will have lots of ideas and recipes. Come and enjoy. This is a free class.
Chandler, AZ
February 10 (Thursday) 5:00 PM - “Dinner In A Jar” This class will be taught by asst. manager, Becca Stoker and is based off the book, “Dinner Is in the Jar” by Kathy Clark.  Learn how to create your own pre-mixed meals in jars and mylar bags to increase your food storage for a fraction of the cost!! There will be give-aways/drawings at the class. This class is free.
February 26 (Saturday) 10:00 AM - “Sun Oven Demonstration” This class will be taught by Paul Munsen, President of Sun Oven International, Inc.  Come and see how easy it is to cook using a sun oven. This is a free class.
Rancho Cucamonga, CA
February 26 (Saturday)- 10:00am-"Bread Class" This class will be taught by Asst. Manager Cathy O'Leary. She will teach how to make breads using fresh ground flour. This class is $5.00 per person or $7.00 for a couple 

Please call the Retail Stores will any questions about the classes.

Thursday, February 3, 2011

Internet Sale and Egg Update

We just got notified from our E-Commerce Department of a sale they are having going on RIGHT now! 

From Thursday, February 3rd, 2011 thru Tuesday, February 8th, 2011 you'll get 10% off of every item in your cart*. Just order as usual and enter the coupon code ROSEBUD during checkout. The coupon code field is on the second page of the checkout process. Enter the ROSEBUD coupon code, click the APPLY button to the right, and the savings will automatically be calculated.

Start shopping online at  *10% off discount does not apply to our already low flat-rate shipping fee of $4.99. Discount valid for INTERNET ORDERS ONLY placed from Thursday, February 3rd, 2011 thru Tuesday, February 8th, 2011 at 6:00PM PST. For assistance call (888) 810-3212.

ACT NOW as this discount will end promptly on Tuesday February 8th at 6:00PM PST. If you have any questions, concerns, or just want to place an order over the phone call toll-free, at (888) 810-3212. They're happy to help.
EGG UPDATE As many of you know we have been out of stock on our #10 cans of Powdered Whole Eggs and Egg Whites for about 3 months. This has been as a result of working with the USDA on plant and label approval with new stricter requirements with respect to eggs. We've endured numerous delays and setbacks throughout the process. About a week ago we had received approval to begin Production. We did so and even had product on UPS trailers ready to be picked up. We got a call from the USDA stating that they had put us through the wrong process and we would have to start over again. We had to pull all of the outbound orders and go back into a holding pattern. At this point we are moving through the process but have no idea when we'll be back in business with the canned eggs. It is a frustrating situation with one of our best sellers and we apologize for the delay. Just as soon as we have product ready to ship we will send out an email to all of our great Honeyville Customers, post it on the Blog and Facebook. We appreciate your patience.
Happy Shopping!

Cocoa Winners

Wow!  A huge thanks for everyone's comments and emails! 

Winners will be notified via email so make sure to check your inbox.  If you happen to be one of the lucky 10 you must email us back with a shipping address (no PO boxes) by Friday otherwise we'll redraw.

We hope everyone is staying warm and safe during this winter season!

Thanks Again!