Thursday, June 30, 2011

Early Bird Specials-Retail Store

Starting Monday June 27th through the month of July, we’re going to offer “Early Bird Specials” for our loyal Honeyville Farms Customers!  
Come into the store and shop between the hours of 9am and noon - Mondays and Wednesdays.  Simply mention that you saw the “Early Bird Special” and you’ll get 10% off your entire order
(Excludes sale items, NutriMill and L’Equip products).  This is for our Retail customers only.

Monday, June 27, 2011

Retail Store Sale Items

New Retail Store Sales!! Starts today and goes through Saturday, July 16th. Make sure you call your Retail Store for pricing and product availibility.

Friday, June 24, 2011

July Classes

We aren't slowing down...full steam ahead!  Lots of fun classes for July!  Be sure to call your store to reserve your spot. And check out our Tab for upcoming classes!

Chandler, AZ
Phone: 480-785-5210
Wednesday July 6 10AM Goin' Campin' by Shirley J
From Breakfast to Dinner, this isn't your typical camp food!  Why shouldn't you be able to eat like a champ while you are out in the woods?  We'll discuss everything from Blueberry Pancakes to amazing BBQ Burgers!

Saturday July 9 10AM Bold Better Bread Workshop with Chef Tess
Tips and tricks of a professional chef and whole grain baker for making moist, delicious bread without a mixer.  Chef Stephanie Petersen will cover all you need to know about grain, ingredients, tools and baking used in professional bake shops that you can do at home!  You won't want to miss this informative and zany-fun class!  Come prepared to laugh and learn!  Perfect for beginners and experienced bakers alike.

Wednesday July 13 10AM Viva Italia by Shirley J
Spice up your kitchen with new found Spaghetti Sauces, Alfredo Dishes, Bread Recipes, and Dressings.  Come learn a new way to zest up your meals and add flavor without adding the calories!

Thursday July 14 2PM "Sun Oven" Demo by Gabriella Mendoza
This class is perfect for you "Valley of the Sun" residents!  Learn how to prepare amazing dishes by harnessing the power of the sun with the increasingly popular Sun Oven.

Saturday July 16 10AM Universal Sauce Basics Class by Shirley J
What is Universal Sauce?  It can be used for a variety of things--as Alfredo or gravy, in casseroles and pasta, for soup and sauces.  It's a no-fail guarantee for gourmet taste.  Shirley J's Universal Sauce never separates, lumps or curdles (even if simmered for hours).  Here's to simplifying and managing your pantry!

Wednesday July 20 10AM Breakfast in a Jiffy by Shirley J
Muffins, biscuits and gravy, pancakes, waffles, hot cereal, granola, eggs...oh the possibilities!  Come explore these different, fast breakfast ideas that will keep you far away from a cereal box!

Saturday July 23 10AM Who Doesn't Love Bread by Shirley J
You never realize how quick you can make bread when all you need is a fabulous mix, water and yeast!  Yes it is that easy.  From croissants to loaves to rolls you can bring the warmth to your home!

Thursday, June 23, 2011

Shirley J's Homemade Mac & Cheese

By popular demand....the Retail Stores now have #10 cans of Elbow Macaroni*! YAY! Here is a delicious Shirley J recipe that I tried with the Elbow Macaroni! A quick and easy dinner!


1 cup Shirley J Universal Sauce
4 cups of Water
1 package Ritz Crackers

Put Honeyville's Freeze Dried Cheese into a bowl of water to start the re-hydration process. Don't worry about it completely re-hydrating because the sauce will finish the process.
Cook Elbow Macaroni according to package instructions. In another pot, combine water and Universal Sauce and bring mixture to slow boil. Remove from heat and place cheese (drained) directly into sauce. Stir. Once Macaroni is cooked and drained, combine noodles and sauce. Pour into a 9x13 pan. Crush Ritz Crackers and sprinkle on top.

Bake at 350 for 20-25 mins or until casserole is hot and bubbly.

*Please call your local Retail Store for pricing and availablity


Tuesday, June 21, 2011

Classes Reminder

Today there were some great classes in Brigham and Salt Lake Stores.  Just a reminder about a few other ones coming up this week:

Wednesday, June 22 10AM  Cookies Galore with Shirley J
Who doesn't LOVE home-baked cookies? 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!

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.

Monday, June 20, 2011

Fruit Yogurt Salad

When my family gets together there seem to be certain dishes that always make an appearance.  Not in a bad way as in "we love them and want to eat them often" sort of way.  This salad is one of those for my family.  First off it is super delicious and when I recently tried it with Freeze Dried Fruits it was even easier to put together!

1 cup Honeyville's Freeze Dried Bananas
3/4 cup Honeyville's Freeze Dried Strawberries
1/2 cup Honeyville's Freeze Dried Blueberries
1/2 cup Honeyville's Freeze Dried Raspberries
3/4 cup Honeyville's Freeze Dried Blackberries
8 oz Whipped Topping
2 lbs. Yogurt, any flavor but I like strawberry or peach the best (the 2 lbs is the big container you can get grocery store)

Rehydrate the Freeze Dried Fruits.  I rehydrated all my berries together, but did the bananas in a separate dish because I didn't want the berry juice to influence their taste.  I let the fruit sit in the water for about 20 minutes and then drain them WELL.  In a large bowl, combine the yogurt and whipped topping.  Gently mix together until blended but avoid over stirring.  Fold in the fruit.

And that's it my friends--how easy-peasy is that?!?!  Trust me this dish will be gobbled up.  It's great as a side or sometimes we get all crazy and put them on top of Waffles for a gourmet twist. 

You really can use a variety of fruit, whatever your family likes.  I've done the salad with just bananas and strawberries or I've added peaches when using peach flavored yogurt.  I can eat this for breakfast or for dinner.  This Fruit Yogurt Salad is a crowd pleaser!

Happy Eating!

PS  The Retail Stores have my favorite Buttermilk Pancake & Waffle Mix on sale through Saturday, June 25.  It's great for everyday but it is an easy thing to take with you camping because you just add water!

Saturday, June 18, 2011


Thank you everyone for all your nice comments and e-mails during the Powdered Egg Give-Away! We have drawn the 5 winners and notified them by e-mail. Thanks for helping us celebrate that the Eggs are back!

Enjoy your weekend!

Wednesday, June 15, 2011

Powdered Whole Eggs...and a GIVEAWAY!

This Give-Away is Now Closed

We announced Monday that the Powdered Whole Eggs are back in the stores...well now our Internet Department has them too! 
These are the same great eggs that we've always carried with each #10 can containing the equivalent of about 85 large, fresh whole eggs. The shelf life in the sealed #10 can, under ideal storage conditions, is 5 to 10 years with enclosed oxygen absorber. These are a staple of any food storage plan and are one of our best sellers. We're happy to have them back. 

Monday, June 13, 2011

Eggs....they are back!!!!

Good News! Good News! Good News!!! 

The #1 question that we get asked.....
"When will the Powdered Eggs be back?????"

Answer: Retail Stores have them NOW!!!!!!! Internet....THIS WEEK!!!!!!

YAY! Hooray! The eggs are back!!! 

Retail Store Sales

It's a whole new set of Sale Items for the Retail Stores! One of Callie and my favorite items is on sale...PANCAKES!!!!! And who wouldn't want to make some Frozen Lemonade this summer? Enjoy shopping! This Sale is good through Saturday, June 25th. Call your local Retail Store for pricing and item availability.

Friday, June 10, 2011

Muffins with Cream Cheese Filling

We love it when we get recipes from readers to share!  This one came from Marcie.  Thanks Marcie for sharing :)
The recipe is simple enough, yet it really pumps up the muffin. 

Thursday, June 9, 2011

6 more days....

Only 6 more days of these coupons for those of you by a Retail Store. My personal favorite is the 10% off Combo Packs....that makes Combo Packs a REALLY good deal!!!
Print them here.

Monday, June 6, 2011

Pudding Pops

What's an aunt to do when babysitting some of the 4 cutest kids on the planet?  Well she's to spoil them with treats of course!  I told the kids when they came over they had a very important job to do--be my taste testing panel.  They took the job very seriously and came up with their own rating system.  They went with the thumb method and rated these Two Thumbs Up!  The youngest child (age 3) had evidence of the goodness from nose to chin.  Being messy never was so adorable!

I made pudding pops in the morning and they were ready to go by the time the kiddos arrived.

Recipe Adapted from

1 cup Honeyville's Pudding Mix, any flavor
3 cups prepared Honeyville's Milk Substitute
2/3 cup Whipped Topping
Optional Mix Ins: Honeyville's Freeze Dried Fruit, crushed cookies, etc.

Blend together the Pudding Mix and the Milk.  Stir until smooth.  Gently fold in Whipped Topping and any Mix-Ins. 

Spoon into paper or plastic cups (about 1/2 cup in each cup). 

Insert a wooden Popsicle stick or plastic spoon for the handle.  I used plastic baby spoons.  Freeze 5 hours or until firm.

To remove pudding pops from cup run warm water over the outside of the cup for 10-15 seconds.  Push up on bottom of cup to release. 

I wanted a variety of flavors so when making the pudding I used 1/2 cup Vanilla Pudding mix and 1/2 cup Chocolate Pudding mix.  Also I didn't add any mix-ins until I was making the individual cups.  I added some rehydrated Freeze Dried Raspberries to my Vanilla Pudding cups.

These were very easy to make and the kids really liked them.  I was able to give them each a treat and send them outside to play.  Bring on the summer and thanks kids for being my taste testers!  A job very well done!

Happy Summer!

Thursday, June 2, 2011

Mexican Rice

This side dish is DELISH (say that sentence out loud a few times!!)!! Okay, family LOVES this recipe! I got it from my sister-in-law and just added some Honeyville flavor to it!

Mexican Rice
2 cups Honeyville's Parboiled Rice (what is Parboiled Rice?? See below)
4 cups Chicken Broth
1/2 cup Honeyville's Tomato Powder + 1 1/4 cup Water (mix well)-equivalent to 1 small can Tomato Sauce
1/4 tsp. Cumin
1/4 tsp. Salt
1 Bunch Cilantro-chopped
2 Tomatoes-chopped
1 Tbsp. Oil

In a large skillet (with a lid) saute the rice in oil until the pieces are turning off white and a few pieces are tan. Usually just a minute or two. STIR CONSISTENTLY.

Stir in all ingredients (even the Freeze Dried and Dehydrated-will re-hydrate as rice is cooking). Cover, turn to low heat and cook for 20 minutes. 
I like to check the rice every 10 minutes to make sure there is enough water in there and it's not burning. You may need to add more water to allow the rice to cook all the way and the Onions & Corn to re-hydrate.

How to check the rice: use a spoon to move rice to the side so you can see the bottom of the pot, if there's no liquid, taste it and should be done.

Tip: This rice gets yucky if over-cooked. Served best if you don't stir it after cooking, just lightly transfer to serving dish
 Enjoy EVERY bite!!!

Parboiled Rice is rice that has undergone parboiling-it has been boiled in the husk. The benefit to this is the nutritional value is similar to Brown Rice (80% similar), but it has a shelf life of a White Rice. The best of both worlds!