Friday, September 28, 2012

Food Storage Friday #8 - Hurricane Preparation

With only three more days left in September for our National Preparedness Month, we thought that we’d continue our focus on preparing for emergencies and natural disasters (especially since preparation doesn’t have to just be one month a year). Today we’re focusing on Hurricanes and what those of us that live in areas known for Hurricane activity can do to better prepare. Much of the information we will pull can be found on FEMA’s website, For today’s post, we thought we’d break up preparation according to what we should do before, during, and after a Hurricane.

Thursday, September 27, 2012

Fall is for Hunting!

Well, the leaves are changing, the air is crisp, and there has even been a few early mornings that I’ve woken up to a little frost on the car. What do all of these changes mean? You guessed it, it is Hunting season yet again!
Ok, so that may not have been the first thing you thought of when those leaves started to fall and the pumpkins started to show up at the local grocery store. But for most guys, fall is the time we look forward to more than any other time in the year! (Is it any wonder that College and Professional Football, Hunting, and Fishing all occur at the time when yard work mysteriously disappears?)

It is this state of mind (and pure excitement over hunting season) that has inspired today’s blog entry. We’ll discuss a few items from Honeyville that all of us should pick up before we make our way up to the mountains. Believe me these will make your days in the great outdoors even better!

Wednesday, September 26, 2012

Over the Top Brownies Recipe

I love my sweets!  I love Honeyville Brownies!  The original recipe came from a Reader's Digest Best of the Best article in May 2007 but I've adapted it to use the fudgey goodness that is Honeyville Brownies.  These brownies are over the top awesomeness.  Bake them for breakfast....or maybe wait until nap time, but make them!

Tuesday, September 25, 2012

Chef Tess Personal Mylar/Jars Meals Review

One of the biggest benefits of working at Honeyville is taste-testing all of the great products we offer. Whether it's freeze dried fruits, powdered eggs, or different wheats, grains, and flours, working at Honeyville is not only a great job, but also a delicious one to have!

After a recent visit from Chef Tess to our Rancho Cucamonga Store for classes, I arrived to work Monday with a pleasant surprise on my desk. Our own Chef Tess had left some of her personal Meals in a Mylar Bag and small Mason Jars for me. Well, what better thing to do than to hold a little taste test? Below are two mylar meals and one personal Meal in a Jar that Chef Tess left for us to try. All three have been featured either on her 5 Personal Meals in a Jar post a few weeks ago or her Meals in a Jar video that can be found on the Honeyville YouTube channel (It's the Baked Ziti recipe, minus the cheese). I've also recruited some help from a few of the folks in the E-Commerce department here at Honeyville, James and Nikita, to give their personal reviews of the meals they tasted. Enjoy!

Monday, September 24, 2012

Tex-Mex Stuffed Shells Recipe

If you like Mexican food, you will love these stuffed shells! At first, I was skeptical after reading the recipe, but after the first bite, I fell in LOVE!!!! Seriously, the flavor of these are delicious and I L-O-V-E them!!

Friday, September 21, 2012

Ribbon Cutting for Salt Lake City Store

The public got it's first look at our all new Honeyville store at a special ribbon cutting ceremony held at our Salt Lake City location earlier today, Sept. 21.

Honeyville executives, public and city officials, and members of the media came out to a special pre-opening event to see the all new Salt Lake City store, located at 389 West 1830 South, just between Costco and Home Depot. Salt Lake City Chamber of Commerce members cut the ribbon and Honeyville executives officially opened the doors to our all new location.

Members of the media were then taken on a tour of our store, introduced to some of our class instructors, shown some of our product demonstrations, and even sampled and took home some of the delicious foods we have at Honeyville.

Though our doors don't officially open to the public until Monday, Sept. 24, here is an exclusive look just for Honeyville fans at our brand new location. Enjoy!

Rancho Cucamonga Store Anniversary Sale

Hey Southern California, now is your chance to come and celebrate with us and get up to 15% off some of your favorite products! Starting today, Sept. 21 and going through tomorrow, Sept. 22, we'll be celebrating the Anniversary of our Rancho Cucamonga store and offering some great savings and exciting opportunities, including door-opening gifts, product demonstrations, delicious samples, educational classes taught by our own Chef Tess, prizes and giveaways, and one lucky shopper will walk away with our grand prize, a free Sun Oven!

Popular Sale Items

Here is a list of some of our popular items that you'll be able to save 15% on during our Anniversary Sale at our Rancho Cucamonga location:
  • Honeyville Blanched Almond Flour 5 lb bag
  • Honeyville Oat Flour 50 lb bag
  • Mountain Mills Whole Wheat Flour 50 lb bag
  • Chef Tess Spices
  • Honeyville Broccoli Cheese Soup
  • Sun Oven
  • Humless Generator & Solar Kit
  • S.O.S. & Datrex Food Rations


Chef Tess will be on-hand during our Rancho Cucamonga Anniversary, teaching some of her most popular classes. Here are the classes and times she'll be teaching:

Friday, September 21 10:30 a.m.
Baking with Almond Flour
Chef Tess is here baking with our most popular gluten-free low glycemic flours. Almond flour is high in protein and easy to use in your baking if you follow some simple techniques. We'll be making some sweet and savory breads, muffins, and cookies. You'll love this flour and this class! Class fee is $5 per person, $7 per couple.

Friday, September 21 2 p.m.
Chocolate Bread and other Delights
Have you ever gone to an evil think tank with Chef Tess? What is an evil think tank? Chef Tess is famous for her zany fun, especially when freinds get together to create something sinful and yet , divine. Chocolate is a food group, right? IN this class think tank she'll be making evil remarkable yeast raised chocolate bread baguettes as well as some divine chocolate creations in a pressure cooker. Labe coats are optional. Fun is required! Class fee is $5 per person, $7 per couple.

Saturday, September 22 10:30 a.m.
Fall Soups
When the chill hits the autumn air and leaves begin to turn to beautiful hues, it is time for soup! Chef Tess is here with some soup making basics that will save you money and time! Come learn what chefs know when it comes to delicious soups as an appetizer or as a meal. Tess will show you two soup bases, one creamy and one clear and give you powerful tips and techniques you can use to create your own masterpieces. Plus, we'll bea eating some that she creates! Class fee is $5 per person, $7 per couple.


Here is a list of some of the items we'll be giving away during our two-day sale at our Rancho Cucamonga store:
  • Sun Oven
  • Aqua Pail 400
  • Kaito Emergency Radio
  • Butane Stoves
  • MayDay Smart Kit
  • Water Bricks
  • LED Flashlights
  • Chef Tess Spices 4 pack

So stop by and help us celebrate this once a year sale, only at our Rancho Cucamonga store!

Thursday, September 20, 2012

Personal Cheesecake Low Carb Oat Breakfast Meals in a Jar

 I'm on a diet  long-term health change. 
  As a pastry chef, I have struggled with a "little-bit-of-a-weight-issue" for many years. I'm a food addict and a "dealer". It hasn't been until the last few years that I started to love myself enough to take care of myself. There. I said it. Oprah would be proud. I'm watching every single gram of fiber and carbohydrate that passes these pink-glossy lips and I'm really not one to ever complain...but you know I love breakfast cereal right? I love my carbs drizzled with butter and brown sugar. Heavy on the butter and the sugar. It is true that there's nothing fattening about oats if you eat them like a normal person. I just don't have a healthy boundary when it comes to butter and sugar. I find it hard to turn down...ever. Everyone has their own battle. This is mine. Frankly, it is actually really hard to admit that I'm less-than-perfect.  Yet, it is also highly liberating. I'm giving others permission to admit that they too, might have some real-life challenges, life-long demons, and dragons to slay. 

Wednesday, September 19, 2012

Shepherd's Pie Recipe

If you like meat and potatoes you'll like Shepherd's Pie.  If you like meals that come together quickly you'll like Shepherd's Pie.  If you like sneaking veggies into meals so that your family will eat more of them you'll like Shepherd's Pie.  Seriously guys, does anyone really need any convincing trying this recipe out?

Tuesday, September 18, 2012

Photo Contest Giveaway

Hey Salt Lake City, do you love Honeyville and have a digital camera or camera phone? Show us during our Grand Opening week at our new Salt Lake City store and you could win 2 cases of Honeyville Food Storage.

Here is how:

Stop by our brand new Honeyville store at 389 West 1830 South (just between Home Depot and Costco) during our Grand Opening week, Sept. 24 - 29 and snap a creative photo during your visit to our store. Then send that photo to us at before Friday, Sept. 29 at Midnight. The first 20 entrees will receive a coupon for one free small can of Freeze Dried Fruit of their choice (coupon must be redeemed in the Salt Lake City store only, and by Oct. 13. One coupon per entry, one entry per person).

Starting Monday, Oct. 1 the photo's will be posted on our Honeyville Facebook Page. Fans can vote for their favorite picture by "liking" it. The photo with the most "likes" by midnight, Thursday, Oct. 4 will win two Honeyville combo packs of their choice. The winner will be announced on Facebook Friday morning, Oct. 5.

Remember only one photo entry per person and the first 20 entrees will receive a coupon for one free small can of a Freeze Dried Fruit of their choice. So adjust those lenses, swap out those flash batteries, and head down to our brand new Honeyville store in Salt Lake City!

Grand Opening:

Join us Sept. 24 - 29 for the Grand Opening of our all new store in Salt Lake City. Sit in on some of our amazing classes, check out some of our product demonstrations, sample some of our delicious foods, and enter for a chance to win a 1 year Food Storage Supply Kit! For all the details on our grand opening, visit our recent Grand Opening blog post.

Monday, September 17, 2012

Honeyville Personal Baked 6 Grain Muffins Recipe

School is back in session, family schedules are busy again, we are running around like crazy in the morning trying to get out the why not have a "grab and go" breakfast? This is the perfect idea! You make these ahead and eat them the following week or freeze and eat whenever you want.

Friday, September 14, 2012

Food Storage Friday #7 - Earthquake Preparation

With September being National Preparedness Month, we thought it only fitting that for our Food Storage Friday posts, we focus on what each of us can do to better prepare ourselves for an emergency or natural disaster. What we found in the process was that, for many of us, preparation depends largely on what type of disasters we are most likely to face in the places that we reside.

Keeping this in mind, we decided that over the next few Food Storage Friday posts we would pick one natural disaster to focus on each week and talk about the steps those of us should take who live in areas more prone to that type of disaster. Today’s focus will be on earthquake preparation.

Thursday, September 13, 2012

Lunchtime at Honeyville: Ranchers Cut Dried Meals

What happens here at Honeyville when it's lunchtime and you have a professional grade kitchen in the store? You try a few of the great products that we have of course! For today's blog post we decided to invite you over for a quick lunch here at Honeyville as we sampled three of our  Ranchers Cut Emergency Dried Meals. And the great thing about these three samples is that you can purchase these products at any of our stores or online at Enjoy!

Wednesday, September 12, 2012

Cheesy Baked Quinoa Recipe

 Since I have started testing out recipes for this blog, I have come to REALLY enjoy Quinoa! At first, I thought it had a weird texture, kind of bland tasting, and was just too different for me. BUT that is SOOOOO not the case....I look forward to recipes that call for quinoa or rice because then I can substitute the rice for quinoa if I want. So, moral of the story, don't be scared to try quinoa and try it several times. It is yummy! 
Today I tried a Cheesy Baked Quiona and now my mind is spinning with the different varieties I could try. 

Tuesday, September 11, 2012

We're moving our Salt Lake City Location!

That's right Salt Lake City, we're changing our address! On Monday, September 24 we'll officially open the doors at our new store located at 389 West 1830 South Suite 500, Salt Lake City, UT 84115, just next to Zurchers Party and Wedding Store where the I-80 and I-15 meet. Come join us for our grand opening celebration, Sept. 24 - Sept. 29 and see our new store. Participate in some of our informative classes, view some of the demonstrations of our products, win a few prizes, and find out how you can enter to win our grand prize, a 1 year Food Storage Supply Kit.


We will have classes and demonstrations by some of Honeyville's top instructors and chefs throughout our entire grand opening celebration. That also includes our own Chef Tess and her line of popular classes, including such favorites as Meals in a Jar, Pressure Cooking, and Turning Wheat into Bread. Stay tuned to our blog, Facebook page, and store website for schedules and times.

Our new store will be located where the I-15 and I-80 meet.


We will be holding various giveaways and contests throughout the grand opening week, including our grand prize, a chance to win a 1 year Food Storage Supply Kit. Stop by our new store during the opening weekend for more information on how to enter. Also, keep your eyes peeled to our blog and Facebook page to find out how visiting our new location could help you win two  6-can combo packs of your choice!

Monday, September 10, 2012

German Pancakes Recipe

Breakfast is served my friends!  We always called it "German Pancakes" growing up (don't know what makes it "German" or "Pancake").  It is simple enough that I was making it at age 10!  I love my breakfast and this is a nice change from typical bread based meals. You can make this in two 8 inch round pans or save a dish and make it in one 9x13 pan.

6 OvaEasy Eggs (8 scoops OvaEasy powder + 12 scoops cold water, then whisk together)
1/4 cup Honeyville Instant Nonfat Dry Milk Powder
1 cup Water
1 cup Flour
1/2 tsp. Salt
1 tsp. Sugar
5 Tbsp. Butter, melted

Friday, September 7, 2012

Food Storage Friday #6 - National Preparedness Month

When we think of September, many of us think of Labor Day, the changing of summer to fall, and the start of a new school year. But did you also realize that September is National Preparedness Month? That’s right, all of September is dedicated to building up our emergency preparedness, stocking our food storage pantry shelves, and jarring our favorite fruits, vegetables, and jellies. What better way to kick off our first Food Storage Friday of September than reviewing a few things we all can do to better prepare ourselves and our family members.

Thursday, September 6, 2012

Chef Tess' 5 Personal-Sized Meals in a Jar (or Mylar) for work, home, and play!

Okay my darlings! It is your crazy Chef Tess here for some fun! It is time for five new meals! I'm excited to share with you the cool-fest I've been having making and taking my personal sized meals with me to random vacations, work trips, work lunches, and  hotel rooms. Oh yeah! The party travels with me. Truth be known, sometimes I just want something familiar when I travel and I don't really want it to be the familiar taste of McDonald's cheeseburgers (as gooey-comforting as those may be to my thighs). So, about six months ago I started making my meals in a jar in the personal sized half-pint jars for me and the kids to have on the go. I also started developing some personal sized mylar meals to take with me on the road when I traveled. Initially it was for lunches during the summer for my boys with the bottomless-pit stomachs. Seriously. What is it with boys and constant eating? Then it turned into a really predictable calorie count on a meal so I could be accountable to myself.

Wednesday, September 5, 2012

Chili and Cheese TVP Adora-Bowls Recipe

You guessed it sports fans, it's finally here! Pull out the jerseys from your closet and grab the portable grill for tailgating, because September 5th kicks off the start of football. The wait is over, and the new season is here! Football season, for my family and I, means getting together with good friends, watching great football, and enjoying all of the amazing football snacks and appetizers. Sports always comes hand-in-hand with yummy eatings. Baseball has hot dogs, basketball has nachos, football has hot wings, and even nascar has corn dogs.

Today, I made one of the Johnson family favorites, with a little TVP twist. Honeyville's TVP meat replacements are great for any meal, and are much healthier than regular meat. You can even do a 50/50 mix to make regular meat last much longer in your home. This recipe is super-easy and only takes minutes to make. Try it out for you and your family on gameday, and enjoy spicing it up with your own favorite toppings.

Tuesday, September 4, 2012

Wheat Berry Chili Recipe - Contest Recipe

Here is the first of our two "How do you Honeyville?" giveaway recipes, Wheat Berry Chili by Susan Nixon. Enjoy!

2 cups of Honeyville Hard White Wheat, rinsed and drained
2 cans chopped tomatoes, not drained (or Honeyville tomato powder + 1/2 c. water in addition to the water left from softening wheat berries.)
1 can Progresso tomato soup (either kind)
1 can tomato paste
1 pkg. onion soup mix (or fresh onions, or dried onions from cannery)
1 pkg. beef stew mix (bought from store, or your favorite spice mix for chili)

Note: Honeyville Freeze-dried or dehydrated carrots or bell peppers, or your favorite beans could be added to your chili.  If you absolutely MUST have meat (this doesn't need it, trust me!), you can add your favorite freeze-dried meat or soy flavor.  Want it hot?  Spice it up with your favorite hot spices.

Prepare wheat berries as directed at the top of the page. Be sure they are always covered with water. I put mine in the slow cooker overnight on low, and they were perfect in the morning. I drained off

Bare Bones Whole Wheat Bread Recipe - Contest Recipe

Here is the second of our two "How do you Honeyville?" giveaway recipes, Bare Bones Whole Wheat Bread Recipe by Kris Bradley. Enjoy!

This recipe was originally created and posted by Chef Tess

2 tsp active dry yeast (used 2 – 1/4 oz packages of active dry yeast)
1/2 cup cool water (not cold, but cool to the touch)
6 cups whole wheat bread flour (spankin' fresh! with no hint of bitterness) (used- ground up my own Hard Red Wheat)
2 tsp salt
2 1/4 cup lukewarm water
2 T Honey (changed to Honey Powder used 2 table spoons)
1/4 cup oil

Dissolve the yeast in the 1/2 cup warm water. Mix the flour and salt in a large bowl make a well in the mixture. Dissolve the honey in the 2 1/4 cup water and add the oil of your choice. Pour the liquid

Monday, September 3, 2012

Baked Asparagus Recipe

Looking for a simple side for this weekends meal? I've got the solution for you....Baked Asparagus! It's super simple and won't make your kitchen a mess=easy clean up (my type of cooking).

1 cup Honeyville Freeze Dried Asparagus
1 cup Honeyville Freeze Dried Mushrooms
2 Tbls. Honeyville Freeze Dried Onions
2 Tbls. Parmesan Cheese
1 Tbls. Olive Oil
1 Tbls. Balsamic Vinegar
Salt and Pepper

Pre heat oven to 450 degrees.
Rehydrate asparagus, onions and mushrooms according to package instructions. Once rehydrated, put asparagus, mushrooms, olive oil, and balsamic vinegar in a Ziploc bag and shake until evenly coated. Once coated evenly, spread on a baking sheet and put in the oven for 15-25 minutes. Check on it after 15 mins, stir it around and if you still see some oil on the baking sheet bake for another 5-10 minutes. Once baked, sprinkle Parmesan cheese and salt and pepper on top.
Serves 2