Tuesday, May 31, 2011

Chandler, AZ Anniversary Sale

Come Help Us Celebrate Honeyville Farms

Two Year Anniversary!
Friday & Saturday, June 3rd & 4th, 2011


There will be Prizes, Special Sale Pricing, and Samples
of some of our delicious products!

You don't want to miss out!

Special Sale items for Friday & Saturday:

Sun Oven Promotional

6 Gallon Buckets

100 Gallon Water Barrels

5 lbs Almond Flour

2.25 lbs Can Powdered Butter

2.5 lbs Can Sour Cream Powder

4 lbs Can Milk Substitute

4.5 lbs Can Chocolate Milk Substitute

Pete Containers:
1 Gallon
½ Gallon
1 Quart

 2 lbs bag Granulated Honey

Other sale items throughout the store!!

Call the Chandler Store for Sale pricing



Retail Store Sales

Hello! We sure hope that you enjoyed your Holiday Weekend! 

New Sales for the Retail Stores start today and go through Saturday, June 11th!

10% OFF on all of our 10 lb or 20 lb Pasta
Angel Hair, Bowtie, Wagon Wheel, Spaghetti, Egg Noodle, Elbow, Rotelle, Small Shell, Lasagna,  Penne, Whole Wheat Shell, Whole Wheat Elbow, Whole Wheat Penne & Whole Wheat Egg Noodle
 Honeyville Farms Tomato Powder 3.25 lbs
 Honeyville Farms Powdered Cheese Sauce 3 lb Can 
Honeyville Farms Freeze Dried Cheddar Cheese 2.43 lb Can 

 Extra Virgin Olive Oil 1 Liter 
 Shirley J Pizza & Pasta Seasoning 8 oz
Please call your Retail Store for pricing and availability.

Saturday, May 28, 2011

June Classes

Alright school may be out for the kiddos but we're still going strong.  Lots of fun opportunities this month!  Call your store to reserve your spot.

Chandler, AZ
Phone: 480-785-5210

Throughout the month a Shirley J Rep will be teaching the following classes:
Wednesday June 8 10AM Universal Sauce Basics Class
What is Universal Sauce? We use it every chance we get—as Alfredo and gravy, in casseroles and pasta, for soup and sauces—because it’s a no-fail guarantee for gourmet taste. The Shirley J's Universal Sauce never separates, lumps or curdles, even if simmered for hours. Here's to simplifying and managing your pantry!

Wednesday June 15 10AM Rediscover Gelatin and Pudding
Gelatin and Pudding, really? What more can you do with Gelatin and Pudding than make Jell-o and pudding cups...come find out! Explore making cool and creamy quick desserts- Pies, Drinks, Cakes, and so much more!

Saturday June 18 10AM Get Your BBQ On!
Did you know that you can do more than just use BBQ sauce than just grill with it? How about a dry BBQ seasoning that will make marinades, spreads, dips, party mixes and more! Oh yeah, you can also make a variety of BBQ sauces!

Wednesday June 22 10AM Cookies Galore
Who doesn't LOVE home-baked cookie? Here is a fun, quick way to make every flavor of cookie you desire just by adding 2 ingredients with your mix-ins.  You don't want to miss out!

And of course they'll be offering the super popular "Sun Oven Demo" and "Dinner is in the Jar" classes:
Saturday June 25 10AM Sun Oven Demo
Don't want to heat up your kitchen this summer?  Try cooking using a Sun Oven!  Come learn how to prepare amazing dishes by harnessing the power of the sun with the increasingly popular Sun Oven.

Tuesday June 28 2PM Dinner Is In The 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.

Rancho Cucamonga, CA
Phone: 909-243-1050

Saturday June 11 10AM Earthquake and Disaster Preparedness
This class will be taught by Linda Marts.  Linda has been doing earthquake preparedness for about 28 years and is a member of her local CERT team.  The class will include basic earthquake and disaster preparedness and will address why and how to prepare as well as mindset for preparation. We will include of fun interactive time and question and answers. Handouts will be provided. Class Fee $5.00 per person or $7 per couple.

Saturday June 25 10AM Yummy Bread!
This class will be taught by our Store Assistant Manager Cathy O'Leary. Cathy's given us some of the yummiest recipes with her bread creations.  Come and learn from the best!  Class Fee $5.00 per person or $7 per couple.


Brigham City, UT
Phone:  435-494-4193

Friday June 10 11AM Cooking Without Power
How do you cook a meal for your family when the power is out? This class will discuss various ways, including: a sun oven, rocket stove, apple box oven, wonder box, volcano stove and others. We will talk about the pro and cons of each and the very important topic of fuel amounts and storage.  Cheryl Moore will be teaching this class.


Tuesday June 21 10AM Now You're Cooking with Rice
Rice is a great item to store and enjoy for everyday meals. Its nutritious, inexpensive, and versatile. Come and learn about the different types of rice and how to store and cook them, quick and easy ingredients you can add to rice to create tasty side dishes, and fun ideas for using leftover rice. Several rice recipes will be demonstrated and samples will be available for tasting.  Ann Henderson from Utah State University Extension will be the teacher for this class.

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

Tuesday June 7 11AM Seed Sprouting
Learn how to expand your family’s daily nutrition through the skill of sprouting seeds and using them in your summer meals.  Karin Terry will be teaching this class.

Saturday June 11 10AM The Amazing and Wonderful Options with Beans
Grant Cefalo is going to be teaching all about beans!  Beans are a great source of protein, vitamins, minerals and are an inexpensive meat alternative. Come ready to learn about the wonderful benefits of beans and how to use them in your daily diet.

Tuesday June 14, 21, and 28 11AM to 1PM The New Food Storage Plan
This is a 3-week course requires registration and a cost of $25 for all food samples and materials.  Don’t know what to store? Where to store it? How to cook it? Has a years’ supply been overwhelming to you in the past? This new idea in food storage may be the solution for you! Each class we'll have information, discussions, tasting, and even a game!  Class fee $25 per person.

Thursday, May 26, 2011

Pearled Barley and Cucumber Salad

To be flat out honest....I was not very excited to try Pearled Barley. I even called Callie in the morning and was talking to her about it and how in the world I going to try Barley and then type up a blog post and tell you that it was good? Well, no need to stretch the truth or just not tell you my opinion about this grain. The honest truth.... it was good. A lot better than I imagined. And I am planning on making this grain again. Even my hubby thought we need to go buy a lot of Barley and include it in our regular diet!
Rumor has it that the Retail Stores will be selling Pearled Barley in #10 cans in the next few weeks. So stay tuned and we will let you know when it hits the stores!

Okay, on to the first recipe I made with Pearled Barley:
3 medium Cucumbers (peeled and diced)
2 diced Tomato's (Originally, this wasn't in my salad, but I think it needs to be)
Dressing:
2 Tbsp. Olive Oil
3 Tbsp. White Vinegar
2 Tbsp. Dill
Salt & Pepper 
      OR
5 Tbsp. of Italian Dressing 
Mix together ingredients and dressing. Chill in refrigerator for best results.
To cook Barley: 3 cups of water to 1 cup of Barley in a pot. Bring to boil and reduce heat, cover, and simmer for 45 mins. 
Original recipe found at www.cooks.com 





Monday, May 23, 2011

In Store Specials Ends May 28

Here are the In-Store Specials going on now through Saturday, May 28:

Whole Wheat Flour 50 lbs and 25 lbs

Organic Quinoa 5 lbs
Quinoa is gluten free and very high in protein and amino acids

Honeyville Farms Rotini with Meat Sauce 2.6 lb Can

Honeyville Farms Freeze Dried Blackberries 8 oz Can

Honeyville Farms Freeze Dried Mangoes 10.4 oz Can

Honeyville Farms Puff Dried Carrots 1.5 lb Can

Non-Hybrid Culinary Herb Canned Seeds*
Contains: Basil, Chives, Cilantro, Dill, Fennel, Marjoram, Oregano, Parsley, Peppermint, Rosemary, Sage, Summer Savory, Tarragon and Thyme

Non-Hybrid Fruit’ N Such Canned Seeds*
Contains: Alpine Strawberries, Watermelon, Cantaloupe, Honeydew, Ground Cherry, Canary Melon, Garden Huckleberry, Pumpkin, Cherry Tomato & Casaba Melon

*These Canned Seeds may be stored for 4 years at 65 – 70 degrees and longer at lower temperatures. You can also store in refrigerator or freezer.

Call Stores for pricing and don't forget to print off your coupons before shopping!  Click here for coupons!
 Happy Monday!

Thursday, May 19, 2011

More on Egg Crystals

So since I just got word that Internet has Egg Crystals too....I have to rave about this product AGAIN! Seriously people, these are THE BEST!! They are so tasty....you would have NO idea that you weren't eating fresh eggs! This morning for breakfast we made Omelets. Just thinking about it makes me want to have them again.
(and not pictured, the Freeze Dried Peppers)


Step 2: Mixed the Egg Crystals (2 eggs worth) and Water together (super easy instructions) and poured them into the pan

Step 3: Cooked each side

Step 4: Add the Cheese, Sausage & Peppers on one half

Step 5: Folded it in half, topped it off with Sour Cream, Tomato's, and Cilantro. Added a side of Honeyville's Hash Browns

Step 6: Enjoyed a very scrumptious meal!

Now, you are probably asking, "Tenille....why on earth would I want to buy these Egg Crystals when the Powdered Eggs are almost back?".....I have the answer for you! This is all an opinion of Tenille though. Everyone will have a different opinion. If it was me purchasing for my food storage I would buy Honeyville's Powdered Eggs for ALL my baking! I LOVE the Powdered Eggs. Heck, they are one of Honeyville's #1 sellers...you know they are good stuff! Then I would buy these Egg Crystals for all my meals that I want to eat actual eggs; scrambled, omelets, quiche, etc. They will work for baking too, but I would save the baking to the Powdered Eggs.

Anyway....grab that Internet coupon code and get them with a discount!

Internet Sale-Coupon Code and Egg Update

Holy Toledo!  Just got word that our E-Commerce Department is having another sale.  They've added quite a few new products too!  The sale is good for internet orders only.

For a limited time only we’re offering 10% off of your entire order*. Simply enter coupon code AFD2011 during checkout and your discount will be applied. 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. Act now as this offer runs from Thursday May 19th, 2011 through Tuesday May 24th, 2011 at 6:00PM Pacific Standard Time.

We're introducing quite a few new products this month that complement our existing lines. Now is a great time to try our new Long Term Storage Meals like Fettuccine Alfredo and Rotini with Meat Sauce. Very tasty. We've also got a new Freeze Dried Vegetable Mix that is a great way to add a variety of Veggies in a single can. New this month as well are the Margarine and Shortening Powders. Finally, we have a very innovative new Egg Product in the form of Ova Easy Egg Crystals. These are 100% Fresh Domestic Eggs in the form of a dehydrated crystal. Just add water and cook. The beauty of these is that they're sealed in pouches (a dozen eggs per pouch) that are then sealed in a #10 can. Great new products. Check them out.

ACT NOW as this discount will end promptly on Tuesday May 24th at 6:00PM PST. If you have any questions, concerns, or just want to place an order over the phone call us, toll-free, at (888) 810-3212. We'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 Thursday, May 19th, 2011 thru Tuesday, May 24th, 2011 at 6:00PM PST.

Begin shopping by clicking here!

Powdered Egg Update: The wait is nearly over for our long absent Powdered Eggs in the #10 can. The latest update I have is that all of the regulatory hurdles have been finally cleared and we will have eggs on the shelves some time in the next two weeks. I'm crossing my fingers. As soon as we have those back in stock we'll send out an email update. Thanks for your patience through this trying ordeal.

Monday, May 16, 2011

Pasta Primavera

When I found this recipe, it was like I made a new best friend.  We are sooo compatible.  It likes vegetables and I like vegetables!  I love pasta, it loves pasta!  BFFs Forever!  This recipe was adapted from Giada De Laurentiis Pasta Primavera from foodnetwork.com.


Ingredients:
1/2 cup Honeyville's Dehydrated Carrots
1/4 cup Honeyville's Dehydrated Onion
1 1/2 cups Honeyville's Freeze Dried Zucchini
2/3 cup Honeyville's Freeze Dried Broccoli
1 cup Honeyville's Freeze Dried Bell Peppers
30 grape or cherry Tomatoes, halved
1 lb. Bow Tie Pasta
3 Tb. Olive Oil
3 cloves Garlic, minced
1/2 cup Parmesan Cheese
Salt and Pepper to taste

Directions:
Begin hydrating all the dehydrated or freeze dried vegetables. 
Before Hydration
L to R: Carrots, Zucchini, Onions, Broccoli, Peppers
(not in actual measurements just sample to show product)
After Hydration
L to R: Carrots, Zucchini, Onions, Broccoli, Peppers
Sorry the picture was not the same direction--that what happens when you are frazzled and forget what you did originally!
I hydrated all of the vegetables in separate containers.  The onions can be a little strong and I didn't want them to influence the flavors of the others.  Also I started hydrating the dehydrated vegetables first (carrots and onions).  I let them sit in warm water for 20 minutes before starting the freeze dried vegetables.  The freeze dried vegetables also sat in warm water for 20 minutes (So a total rehydrating time for carrots and onions was 40 minutes).  Drain vegetables well.

Boil Pasta in salted water according to package directions.  (You want it al dente--for me that was about 8 minutes).  When draining pasta water reserve about 1 cup of liquid.

Meanwhile, in a large skillet saute garlic, onions, and carrots in olive oil.  After about a minute or so add zucchini, broccoli, and peppers.  Continue sauteing until veggies are tender.  Season with Salt and Pepper.

When I made this I used too many carrots but the recipe above has been modified to correct that issue.
In a big bowl combine pasta, sauteed veggies, tomatoes.  Sprinkle with Parmesan Cheese.  If the mixture seems too dry add some of the reserved pasta water.  I used about 1/3 to 1/2 cup.


I think this dish is great as a light lunch and I even had it for dinner.  It didn't fill my husband up (even after 3 helpings) but he is more of a meat and potatoes type of guy.  To him it was more of a pasta salad.  I prefer it served warm but cold is good too.  Once I tossed everything together I re-seasoned with salt and pepper.  Adding a Tablespoon of dried Italian Herbs to the veggies would be another seasoning choice as well.  Use what your family likes.  Also these veggies can easily be adapted to whatever your family prefers.  Next time I'll double the zucchini.  It just made me smile the whole time I was eating it.  I love it when I eat something healthy AND it tastes good too.

Happy Eating!

Friday, May 13, 2011

Egg Crystals!

Guess What?!?! The Retail Stores have a NEW product in!!! Ova-Easy Egg Crystals!!
And let me tell you....they are AMAZING! Just absolutely INCREDIBLE! You all know how much my family looooovvves eggs. We eat eggs multiple times a week, in every way , shape, or form. From scrambled, to burritos, to omelets; we love eggs!

A small package has 12 eggs in it and the #10 can has 72 eggs. All you do is add water and whisk until the powder is dissolved







So after hearing that the stores got this new "egg" product in, I just had to try them out! My first experiment was scrambled eggs, with some of Honeyville's Mixed Peppers, a side of Honeyville's Hash Brown's and a piece of toast from homemade bread. It was a hit in my house!



We have talked about the Hash Browns before, but as a quick reminder they are super easy. Put them in boiling water and cover for 15 minutes and then fry them up!
Yummy, yummy! You have got to try these!
I can't wait to try something else with these eggs!

Insider Deal

We want to say thank-you to all of our Facebook Fans and Blog Followers by offering a special 72 hour deal to you guys!

Starting Thursday May 12, 2011 and going through Saturday May 14, 2011 we are offering

15% off our #10 can or case of Freeze Dried Corn!


The Freeze Dried Corn is so good straight from the can as a snack or thrown into a casserole. This offer is good if you are shopping online OR in-store.

Here's how it'll work:

Online Shoppers:
Simply enter the code BLOG during checkout and your discount will be applied. 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. The 15% off discount does not apply to our already low flat-rate shipping fee of $4.49.

Start shopping by visiting http://store.honeyvillegrain.com. You'll find the Freeze Dried Corn under the "Freeze Dried Vegetables" category. If you have any questions, concerns, or just want to place an order over the phone call us, toll-free, at (888) 810-3212. We're happy to help.

In-Store Shoppers:
Mention that you saw this post on the blog or facebook during check out and your discount will be applied at the cash register.

Remember this deal is being offered from Thursday, May 12, 2011 thru Saturday, May 14, 2011 at 6:00PM PST for Online shoppers and for In-Store shoppers you have until close of business day on Saturday.

Happy Shopping!
and



Monday, May 9, 2011

Fettuccine Alfredo with Chicken

Here is another product spotlight.  I've been wanting to try another one of the Honeyville Farms Ranchers Cut meals and the Fettuccine Alfredo with Chicken is on sale (retail stores) so I thought it was a win-win all around!

Each #10 can makes about 17 servings (2/3 cup dry, 1 cup prepared).  Do not open the can until ready to use.  Store in a cool, dry place.  Once opened, place remaining food in a resealable container.  If zip-top bags are used squeeze out excess air and seal.  Place the bag back into the empty can and cover with a plastic lid.  Heat, moisture, oxygen and light will deteriorate product if not stored properly.  Refrigerate or freeze reconstituted items in an air tight container. 

Shake well before opening!

Mixing instructions are simple enough:
For a single serving add 3/4 cup boiling water to 2/3 cup of Fettuccine Alfredo with Chicken mix.  Stir once, cover and let stand for 5 to 7 minutes.  (I thought 5 minutes was perfect).


Shaking the can is very important!  As with any packed food item, some settling may occur during shipping.  Otherwise you'll get more of a water sauce than an alfredo sauce! Not that I would know that by my first attempt or anything.  :)  If made properly the sauce is very smooth and creamy.  I added pepper to season, but I will put pepper on food before I salt it.  It's a personal preference.  I liked that there wasn't just one or two token pieces of chicken.  There was some in every bite.  This was good made as is but next time I might sneak in some Honeyville's Freeze Dried Zucchini or Freeze Dried Broccoli.  The noodles aren't long noodles but come in nice bite worthy sizes.  No fork-twirling needed!

Overall thumbs up for this!

Happy Eating!

Thursday, May 5, 2011

Did you see it?

For those of you by a Retail Store....did you see the coupon for THIS WEEKEND only!!!! It's AWESOME! Make sure you print it out here and go shopping!


Happy Mother's Day!

Brigham City Anniversary Sale

Wednesday, May 4, 2011

Facebook

If you have a Facebook account and have not "liked" us yet, I'm dropping a little hint...."like" us in the next day or two!!!  Check it out: 


Honeyville Farms Premium Scone Mix

Okay guys this mix is so easy and sooooo good!  Remember how I had my favorites list awhile back?  Well this should have been on that list.  I always make a double batch.  One to be actually used during the meal and the other to happily munch on later. 

Like I said it is pretty simple to make up:

Dissolve 2 and 1/2 teaspoons (or one 1/4 oz. packet) of dry yeast in 1 cup warm water.

Add 3 cups of Honeyville Farms Premium Scone Mix.  Knead until smooth and elastic.


I like to get the mixtures started with a spoon.  Once it is mostly incorporated I use my hands and finish it off by kneading on a floured surface.

Cover and let rest 20 minutes.  Roll out dough to 1/4 inch thick, cut out scones to desired shape and size.
I cut this batch really big.  My husband is a big healthy eater so I knew he'd want larger scones rather than 15 small ones.  With the bigger size I got 13 scones.  I did my second batch smaller (the size of a deck of cards) and got about 20 scones.

 Fry in vegetable oil at 375 degrees. 
If you don't have a nifty thermometer, I learned on Rachel Ray the other day that you know your oil is ready if you stick a wooden spoon in the oil and you get bubbles.  Instead of the wooden spoon I just used a mis-shapen dough piece to test the oil. 

Trust me, there were bubbles :)
I am going to take an opportunity right now and remind everyone that the oil is HOT!  Be careful when putting the dough into the oil.  Ring toss is NOT a game to be practiced at this time.  Just gently, ever so gently, ease them into the oil. 

Once edges begin to turn golden, turn the scone to finish cooking. 
Notice how the puff up?  Don't crowd your pan because these babies like to move it, move it!  The second side cooks faster than the first side.  Just FYI.



After the scones have come out of the oil, I like to place them on some paper towels to dry off while I finish frying the rest of the batch.

These scones are so super delicious by themselves but I often use them when making Navajo Tacos.

Or how about sprinkling them with some cinnamon and sugar...
Already decided that I am having some of these and a mug of Hot Chocolate for breakfast. 
Or maybe you like them drizzled with honey...


Or maybe you are like me and will eat them anytime, any way, anywhere!
 
This time I did a little experiment I fried one batch and baked the other.  All the steps were the same through cutting out into desired shapes.  For baking, I then put the cut scones on a greased cookie sheet and let them raise for 20 minutes.  Honestly I got impatient and said 20 minutes was good enough.  That was a bad decision.  When I bake bread, the bread always does a last umph of a raise when the heat hits the dough.  I assumed that would happen again, and it didn't.  (My bread does that extra umph because of the flour I use NOT because all baked goods do that.  Totally wasn't thinking straight!)  The scones cooked fine but they weren't light and airy like I was expecting. 
 
Compare the Cinnamon-Sugar Scones (baked) to the Honey Scones (fried). 
 
Uh, hello, totally a difference!  Taste wise my husband and I both preferred the fried version.

Honestly, I prefer these scones over dinner rolls any day of the week.  I think I will play around with some proportions and recipes and see if I can't make the mix work for a dinner roll.  Obviously I'll remember the raising thing.   

Everyone needs to be eating a scone ASAP--your taste buds will thank you!  Scone Mix is on sale in the retail stores until Saturday May 14, 2011. 

Happy Eating!