Friday, April 29, 2011

Shirley J's Cinnamon Rolls



Oh, how I have LOVED trying all the Shirley J products that the Retail Stores have on sale this week (sale ends tomorrow, Saturday). They have all been wonderful and the Cinnamon Rolls were NO exception!


Directions:
1. Combine 6 cups of Shirley J Sweet Roll Mix, 2 TBS yeast and mix with an electric mixer for 15 seconds.


2. Add 1 1/2 cups warm water (105-110 degrees) and mix on first speed for 30 seconds. Then increase to second speed for 10 minutes, or until dough is smooth, dry and elastic


3. Place dough into lightly sprayed bowl then cover and let raise in warm area for 15 minutes


4. Roll out dough into a rectangle (no judging my rectangle...ha, ha) on floured surface and flatten to approx. 1/2 inch thick


5. Spread softened butter onto dough and sprinkle cinnamon, brown sugar, raisins and nuts, if desired. (I totally forgot to take a picture of this, sorry)


6. Roll up dough into a log form. Cut approximately 1/2 inch thick slices and place on sprayed baking sheet


7. Cover with towel and place in warm place for rolls to raise for approximately 40-50 mins. (picture is right before the towel got put on)


8. Preheat oven to 370 degrees. Bake for 13-15 minutes or until golden brown. 


Frosting (from ShirleyJ.com):
1 stick of Butter, softened
8 oz. Cream Cheese, softened
3 1/2 cups of Powdered Sugar
1 tsp. Vanilla


Cream together


These rolls were very good! I baked one pan in the oven and I even put one pan in my Sun Oven. I couldn't tell a difference, they both were fabulous!

Enjoy! Enjoy! Remember the Retail Store Sale ends tomorrow.

Wednesday, April 27, 2011

May Classes

There are a lot of fun classes scheduled this month!  Be sure to call your store to reserve your spot.

Salt Lake City, UT
Tuesday, May 3 11AM Canning Meats
How can you have delicious pulled pork sandwiches in under 20 minutes?  Chicken that isn't processed but ready at a moment's notice?  Afton Baxter will share her recipes and tips on canning meat. 

Tuesday, May 10 11AM Gluten-Free Cooking & Celiac Disease
Joyce from Grandpa's Kitchen will be here to help you discover the gluten-free products of Grandpa's Kitchen, teach about dealing with Celiac Disease and the options available.

Saturday, May 14 1PM Meals Made Easy
We all live busy lives in which figuring out what to feed our families' is something we don't always have time for.  Instructor Debbie Kent will cover several ideas for planning meals that your family can make using basics from your food storage, plus a few extra ingredients that can transform your dishes.

Saturday, May 14 2:30PM Building Your Ark...Lessons Learned from Noah
There are many different ways to build an ark and even more choices of what to put in it!  This class will focus on how we can benefit from Noah's example in preparing for the times ahead.  Debbie Kent will be teaching.

Tuesday May 17 11AM and 1PM Sun Oven Cooking Demonstration
Paul Munsen, President of Sun Ovens International, will be back to demonstrate how to prepare amazing dishes by harnessing the power of the sun with the increasingly popular Sun Ovens. 

Tuesday May 24 11AM The Art and Techniques of Tamales
Physician and Nutritional Chef, Dr. Sonia Ochoa, will teach about the nutritional value of popular Mexican dishes and the art of making homemade tamales.

Tuesday May 31 11AM Preparedness Seeds
Many people don't realize the importance of having a supply of seeds in their storage.  With the shelf life of 4-6 years, seeds can be a benefit to you now and in the future.  Come learn about this great "missing link" in your Survival/Preparedness Plan.  Jeff Alldredge is the owner of Preparedness Seeds and will be teaching this class.

Brigham City, UT
Friday May 13 3PM Sun Oven Demonstration
This is one of the most popular class at any of our retail stores.  We are happy to have Paul Munson, President Sun Ovens, back to demonstrate how easy it is to use a sun oven and the benefits of solar cooking.

Saturday May 14 10AM How to Lose Weight and Keep it Off!
Registered Dietician Grant Cefalo will be here to give all sorts of tips and insight on losing those unwanted pounds and keeping them off!

Tuesday May 17 10AM Mixes: Making Food Storage Fast and Easy
Food storage doesn't have to take hours to prepare.  Mixes are a great way to speed up food preparation, save money, meet individual family dietary needs, and have healthier meals without preservatives and additives.  Class taught by Cheryl Moore.

Saturday May 21 10AM Sun Oven Demonstration
This class is being offered twice this month! We are happy to have Paul Munsen, President Sun Ovens, to demonstrate how easy it is to use a sun oven and the benefits of solar cooking.

Chandler, AZ
Wednesday May 11 10AM Dinner in a Jar
This class is based off the book "Dinner is in the Jar" by Kathy Clark.  Come 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. 

Wednesday May 18 10AM Sun Oven Class Demonstration
Global Sun Oven Instructor Gabrielle Mandola, author of http://solarovenchef.blogspot.com/, is coming to demonstrate the best tips and advice on solar cooking and baking.  She will be passing out her favorite recipes and sampling several Honeyville items. 

Rancho Cucamonga, CA
Saturday, May 21 10AM Pressure Cooking
This class will be taught by Patty Hatch.  She's been cooking for her family for many years and has discovered the joy of cooking with an electric pressure cooker.  She is fun and will make the class a blast!
Class Fee: $5 per person or $7 per couple

Monday, April 25, 2011

Biscuits and Gravy

I have to say this meal is delicious!!! My husband will eat anything, BUT he only LOVES a few meals...and he LOVED this meal! He has asked for it a couple more times since and I only made it 3 days ago...ha, ha!

1. I made Honeyville's Buttermilk Biscuits....yum, yum!

2. Then I put some Honeyville's Freeze Dried Sausage (1 cup) in some water to start the re-hydration process. I let it sit until the Biscuits were done...I wasn't too concerned about it being fully re-hydrated because it still was going to go on the stove and boil (see next step)

3. Then, I put the 2 oz. packet of Shirley J's Universal Sauce (on sale this week in Retail Stores) and 2 cups of water on the stove, dumped in Honeyville's Sausage and brought it to a boil. Next, I let it simmer for 5 minutes.

Then the sauce got poured on top of the biscuits and we enjoyed Biscuits and Gravy! They really were very good and we can't wait to make them again!!
 Enjoy!!!

Saturday, April 23, 2011

Spaghetti

So, who doesn't like pasta??? It is such an easy meal to make and it's my "go to meal." You know, the nights when you didn't have anything planned, or ran out of time, or just needed something fast and you don't want Chicken Nuggets again? I always whip out the pasta and pasta sauce and you have a meal!
Well this time, I thought I would give Honeyville's Tomato Powder (LOVE this product!!! You can make sauce, paste, or anything tomato-ish out of this Powder) a shot and since the Shirley J is on sale and I have only heard wonderful things about it...I tried the Shirley J Pizza  and Pasta Seasoning. 
SO EASY and SOOOOO YUMMY!!!
I made up the pasta. And for the sauce I did 2 1/2 cups of water to 1 cup of Honeyville's Tomato Powder. That made about 2 1/4 cup of sauce. The Shirley J calls for 1 TBSP of Seasoning per cup of sauce. So I added just a little more than 2 TBSP. I also like peppers in my Spaghetti....so I grabbed a handful of Honeyville's Freeze Dried Pepper mix and added that (I didn't rehydrate them because I do like them crunchy, but you could totally throw those, or any kind of veggies in with the Spaghetti while it is cooking)

Like meat in your Spaghetti? You could always throw in some of Honeyville's Freeze Dried Ground Beef.

Then I served the Spaghetti with Honeyville's Buttermilk Biscuit mix (yummy!)....I will post more about the biscuits next week...but they are good!

Tuesday, April 19, 2011

Internet Sale

You didn't think we'd forgotten about you Internet customers, did you?  Keep reading to get your coupon code :)

We're offering 10% off of your entire order*.  Simply enter coupon code HOPHOP11 during checkout and your discount will be applied. Act now as this offer runs from Tuesday April 19th, 2011 through Friday April 22nd, 2011 at 6:00PM Pacific Standard Time.

The field to enter your coupon code is on the 2nd page of checkout below the shipping options. Enter the code and be sure to click on the Apply button. This discount will end promptly on Friday April 22nd at 6:00PM PST. If you have any questions, concerns, or just want to place an order over the phone call our e-commerce department, toll-free, at (888) 810-3212. They're happy to help.

*10% off discount does not apply to our already low flat-rate shipping fee of $4.49. Discount valid for INTERNET ORDERS ONLY placed from Tuesday, April 19th, 2011 thru Friday, April 22nd, 2011 at 6:00PM PST

Begin Shopping by clicking HERE

Thanks for Your Business and Thanks for Reading!
Happy Shopping!

Monday, April 18, 2011

Retail Store Sales

The following Sales are good through Saturday, April 30th at your Retail Store:


All Shirley J products are 10% OFF
Including:  Universal Sauce, White Cheddar Sauce, Bouillons, all bakery mixes and seasonings

Honeyville Farms Dehydrated Potato Slices 1.25 lbs

Honeyville Farms Dehydrated Potato Cubes 2 lbs

Honeyville Farms Dehydrated Potato Shreds 1.25 lbs 

Honeyville Farms Dehydrated Potato Flakes .75 lbs 

Potato Pearls 1.75 lbs

Honeyville Farms Freeze Dried Vegetable Mix 1.5 lbs

Yellow Popcorn 50 lbs (NA for Chandler, AZ)

Yellow Popcorn 25 lbs (NA for Chandler, AZ)

Microwave Popcorn Popper (NA for Chandler, AZ)

ONLY in Chandler, AZ:

Farina 50 lbs

Farina 25 lbs


Call your local Retail Store for pricing...
and remember to print off your coupons here:





Friday, April 15, 2011

Beef Tacquitos

This next recipe is very versatile.  Use it as a main dish on quick dinner nights or a fun appetizer on game day!  They are super easy to eat on the go, too.  I adapted the recipe from Family Fun


Ingredients:
1 Tb. Vegetable Oil, plus more for brushing
1/3 cup Honeyville's Dehydrated Onion
2 cups Honeyville's Freeze Dried Beef Dices
1-2 cloves Garlic, minced
1 cup Salsa or Picante Sauce
3/4 tsp. Cumin
A couple good shakes of Salt and Pepper
1/2 Cup Honeyville's Freeze Dried Cheddar Cheese
8-10 Tortillas
Optional: Sour Cream, Salsa, Guacamole for dipping

Directions:
Rehydrate each of the Freeze Dried or Dehydrated products according to package directions, drain well.  Preheat oven to 400.  In a large skillet add vegetable oil.  Saute onions and garlic over medium heat.  Add Beef, Salsa, Cumin, Salt, and Pepper.  Stir to combine and let simmer a few minutes.  (Remember the beef is already cooked so you just need to warm things through).

Take a tortilla and fill it with Beef mixture, spread it to a half inch from the edges. (When I used the small sized corn tortillas I used about 1 or 2 Tb. of the beef mixture per tortilla, with standard size flour tortillas I used about 3 or 4 Tb. of the beef mixture per tortilla).  Sprinkle cheese over the beef mixture.  Roll up tortillas and place seam side down on a foil lined tray.  Brush each tacquito lightly with vegetable oil.  Bake until warmed through and tortillas begin to brown, about 10 minutes.

These are great by themselves or dressed up with all the fixin's like Sour Cream, Salsa, Guacamole, etc.


Now a couple of tips:
-It is easier to roll the tortillas if they are warmed up.  You can place them on a plate, cover them with a damp paper towel and microwave for about 30 seconds. 
-There is a reason why I didn't show you the corn tortilla versions.  Most of my tortillas split or broke open.  My husband thought that if I would have cooked the tortillas in oil first it would have helped.  Where was that advice when I was rolling them up?!
-Personally we enjoyed the flavor of the corn tortillas but the flour tortillas were lots easier to eat.  No fork needed...or plate for that matter.  Just grab and go!  Use whatever tortilla your family enjoys more.
-I think these would be fun to serve as a munchie item during the big game or any party.  Simply cut tacquitos into bite-size pieces and serve with Cheese Dip.
-I think mashed pinto beans or black beans would be an easy substitute for the meat too.

Okay everyone have a great weekend, thanks for reading and

Happy Eating!

Wednesday, April 13, 2011

Another Bread Recipe

This is my new favorite bread recipe! Thank you to a customer in California! We love to get new recipes to try!

White Bread

4 cups warm water
1/2 cup Honeyville's Sugar ( I added 1/8-1/4 cup more)
1/4 cup yeast
1/4 cup oil
4 tsp. salt
10-12 cups white bread flour-or half and half with Whole Wheat Flour. (I used Honeyville's Alta Flour)
 
Add:
Water, sugar and yeast in mixer and mix
Add 2-3 cups flour and mix.
Add oil, and salt with rest of flour (gradually add) until dough pulls away and cleans sides of bowl.
Knead in mixer (using dough hooks) for 10 min. 
Let rise until double, then knock down and shape into loaves.
Makes 3 LARGE loaves or 4 medium loaves. (As you will see I made 7 mini loaves and 1 medium loaf)
Let rise in bread pans until double then bake 30 minutes at 350 degrees
 



 Doesn't it look scrumptious!?! I had it with my Strawberry-Blueberry Freezer Jam!

Wednesday, April 6, 2011

"Fried" Quinoa

Thanks to comments from our Facebook Friends I decided to take the plunge and try Quinoa.  I've heard tons of great health benefits of it but never got around to trying it myself.  Did you know that Quinoa (pronounced keen-wah) is a complete protein?  Totally is.  Did you know that it is gluten-free?  Yep it is! 

I read that it cooks just like rice, and I love fried rice, so I thought I'd start off easy and make "Fried" Quinoa.


Ingredients:
2 and 1/2 cups Water, divided
1 cup Honeyville's Quinoa
2 Tb. Honeyville's Dehydrated Carrots
2 Tb. Honeyville's Dehydrated Onions
1/4 cup Honeyville's Freeze Dried Peas
4 Tb. Honeyville's Whole Egg Powder
1 and 1/2 Tb. Soy Sauce
1 clove Garlic, minced

I realize that this doesn't show all ingredients but at least you can sort of see what Quinoa looks like before it is cooked. 
It is a really small seed.  Peas, onions and carrots are also shown in this picture.
Directions:
In a pot bring 2 cups of water to a boil.  In a small mesh, metal strainer rinse the Quinoa.  Make sure it is a small mesh otherwise everything will rinse right on through.  Mine is small and still a few got through.  Add Quinoa, Carrots, Onions, and Peas to the boiling water.  Cover and reduce heat.  Allow to simmer 20 minutes, or until water has evaporated.



Transfer cooked Quinoa and veggies to a large greased skillet.  Arrange the grain to be in a ring leaving a good portion of the middle open.  This exposed area will be for cooking the garlic and egg.

The center should have been bigger, I learned my lesson after I poured in the egg mixture.
Over medium high heat saute the Garlic in the middle of the pan.  While that cooks combine Whole Egg Powder and remaining 1/2 cup of Water. Once the garlic is fragrant pour in the egg mixture.

See I told you the center needed to be bigger!
Some of the Quinoa will mix into your scrambled egg mixture and that's okay.  Once the egg is scrambled and cooked, drizzle the Soy Sauce over everything and toss to meld the flavors.

Here are a couple other tips when making this:
  • I was really surprised how much this made.  From that 1 cup of Quinoa I got about 4 and 1/2 cups finished product! 
  • For the greased skillet I recommend using an oil over a cooking spray.  I thought the garlic sauteed better. I used Canola.
  • When you get to the part about cooking the garlic and egg, use a small burner on your stove.  The Quinoa is already cooked and warm so you don't want to dry it out.  You only need the middle hot to saute the garlic and cook the egg.  
What recipes do you like using Quinoa?   Tenille has posted Quinoa Sushi and Quinoa Salad.  It really is easy to use and yummy to eat.  Try Quinoa today!  You can purchase Quinoa at the retail stores and it comes in a 5 lb. package.

Happy Eating!

Tuesday, April 5, 2011

All about Oxygen Absorbers

We get a lot of e-mails and questions about Oxygen Absorbers. So I thought I would do a post about the basic facts of Oxygen Absorbers and hopefully clear up some questions you may be having:


Why use an Oxygen Absorber?
Honeyville's Oxygen Absorbers will extend the shelf life of your food and will help keep it fresh and prevent discoloration and insect damage (who wants to open up their food and see bugs crawling around....NOT ME!!!!!....use Oxygen Absorbers!!)


How many oxygen absorbers do I use?
With 100cc oxygen absorbers you use about 2 per gallon when storing Grains, Flours, or Rice. You use about 4 per gallon when storing Pasta and Beans. Why you ask? Well, grains, flours, and rice are more dense so there is less oxygen to absorb and get rid of, while pasta and beans are less dense which means more oxygen to absorb.


What does 100cc mean? 300cc? 500cc?
CC is a unit of measurement that is equivalent to milliliters. For example 1cc=1ml. and 1000cc or 1000ml=1 liter. So one 100cc oxygen absorber will absorb 100 cubic centimeters of oxygen. Remember that air is about 20% oxygen and 80% nitrogen. The oxygen absorbers remove the oxygen only. 300cc and 500cc are bigger and stronger oxygen packets. You would just use less packets when packing your food.


They only come in packs of 100 or 200, I don't need that many?
Keep the packets sealed in its original packaging until you are ready to use them. Get your food in the containers you want, then right before you are ready to seal the container, throw the correct amount of oxygen absorbers on top of the food and seal your container. The oxygen packets start to work right away. The remaining packets you can store in an airtight GLASS mason jar or an airtight PETE container. You can even fill your container with rice to reduce the amount of oxygen that is in the container. You will want to use the oxygen packets within 6 months.


Have more questions? Shoot us an e-mail or leave a comment. 



Saturday, April 2, 2011

Soaking and Cooking Beans

Beans, Beans, Beans!  I've tried many a time to cook beans.  Most of the time I would give myself a big F.  Don't even get me started on the time I wasn't paying attention and I let the water cook out and my house smelled like garbage for a couple of days.  I had to put the pan OUTSIDE to soak for days because the smell was so intense.  Needless to say when I told my husband I was trying beans again he was a little...concerned.  I am HAPPY to report I tried it 2 ways and both worked!  Who knew the directions were so important!

I found these websites helpful when I researched how to do it right:
http://extension.usu.edu/foodstorage/htm/dry-beans

http://whatscookingamerica.net/Vegetables/driedbeantip.htm


SOAKING
Most beans require a pre-soak before you can cook them.  I tried 2 different methods: overnight and quick soak.

OVERNIGHT
Measure out your beans.  Rinse with water.  Next add 3 times as much water (ie 1 cup of beans, add 3 cups of water).  Put in your fridge overnight (8 to 10 hours).  I added HOT water from my tap.


Before I went to bed



The next morning when I was ready to cook

QUICK SOAK
Measure your beans and rinse them with water.   Add the rinsed beans to a pot and add 3 times as much cold water as measured beans.  Bring the beans to a boil.  Take off heat and let soak 1-2 hours.  (I found that 90 minutes worked for me).

COOKING:
Now that you have soaked your beans you are ready to cook them.  There are a variety of ways: stove-top, crock pot, and pressure cooking.  I have only tried stove-top thus far and it has worked great.

For stove-top method drain off the soaking water from the beans.  I learned at class last month that this will help reduce the, um, "musicality" of the beans. Add beans and fresh water (same amount that you did pre-soaked measurement) to a pot.  Bring it to a boil.  Cover, reduce heat, and simmer.  When the beans came from the overnight-fridge method I found that it took almost 2 hours of simmering but after the quick soaking method it took only 1 hour and 15 minutes for the beans to be soft.


Cooked Pinto Beans

Here are some tips and info I learned in my research and experimenting. 
  • Don't add salt or acidic products (like vinegar or tomatoes) to your water when soaking and cooking beans.  This can cause the skins to toughen and your beans will have a hard time softening, if they ever do.
  • High-altitudes may experience longer cooking times to soften beans.
  • As beans get older they get harder to soften. 
  • You can grind beans into flour.  Use the flour to make great bean dips or a thickener for soups, sauces, etc.
  • Beans have many health benefits! The soluble fiber in beans help lower cholesterol.  Beans are high in protein, vitamins and minerals.  Beans can help with weight loss because they are low in fat and high in fiber and protein.
  • Cooked beans can stay in your fridge for a couple of days (or try freezing them too).
  • When I cooked pinto beans I found that 1 cup dry measurement came to about 2 and 1/2 cups cooked beans.
  • It is recommended that we eat 3 cups of beans per week!
  • Cooked white beans can be substituted as your oil/fat ingredients in recipes like cookies.  Try making a batch of brownies using cooked black beans instead of vegetable oil. 
1 cup dry pinto beans, 2 and 1/2 cups cooked pinto beans
Try making a delicious pot of Bean and Ham Soup or these yummy Veggie Burritos.  What method or recipe do you like best when making beans?

Happy Eating!