Category: Recipe of the Week

The following recipe for Cheddar Cheese & Bacon Wheat Germ Muffins is from SurvivalBlog reader J.M.W. Ingredients 1 ¼ cup all-purpose flour (such as King Arthur) 1 ¼ cup wheat germ (such as Kretschmer’s) 1 tablespoon baking powder ½ teaspoon baking soda (necessary!) 2 tablespoons sugar 1 teaspoon salt 1 teaspoon garlic powder MIX TOGETHER THOROUGHLY, THEN ADD: 8 ounces shredded sharp cheddar cheese 12 ounces lean raw bacon, cooked crisp, cut into ½ inch pieces OPTIONAL: 2 ounces Parmesan cheese, grated WET INGREDIENTS 2 eggs 1 ½ cups milk, or buttermilk, or yogurt 1 stick soft butter, not melted …

The following recipe for Chocolate Zucchini or Carrot Cake is from SurvivalBlog reader Mrs. Alaska. Mix dry ingredients in one bowl: 2.5 c flour ¼ c cocoa powder 1 tsp baking soda ½ tsp baking powder 1.5 c sugar or 1 ¼ c honey   Mix the following: Mix ½ c milk with 1 tsp white vinegar and let it sit for 5 minutes to sour OR ½ c plain yogurt or sour cream plus water at the end to saturate the batter, if needed.  (I routinely need to add ¼ – 1/3 cup additional water to saturate the batter …

The following recipe for Mom’s Baked Beans is from SurvivalBlog reader “Sis.” Ingredients 2 Small (15 oz.) cans or 1 large can of Pork and Beans. 1 tsp. Dried mustard 3/4 cup of brown sugar 1/2 cup of catsup 5-7 slices of bacon (fried up, drained and then crumbled) Directions Mix all of the ingredients in a cast iron pan. (ideally cast iron, but you can use a regular baking pan.) Bake uncovered at 350 degrees for around 1 hour. Chef’s Notes “I like for it to get a little crusty around the edges so if you do you might …

The following simple recipe for a Melon-Mint Smoothie is from SurvivalBlog reader I.J.. Ingredients 1 tablespoon of fresh lime juice, from a lime 2 cups cubed ripe cantaloupe, from about half a medium-size melon 1/2 cup plain yogurt 10 mint leaves, plus more for garnish if desired 1/2 to 1 tablespoon honey (adjust to taste) Pinch of salt 2 ice cubes Directions Add lime juice, cantaloupe cubes, yogurt, mint, honey, salt, and ice cubes to blender. Blend until completely smooth, about 30 seconds. SERVING Serve immediately, garnished with mint if desired. — Do you have a well-tested recipe that would …

The following recipe for Baked Summer Squash with Tomatoes and Cheese is from SurvivalBlog reader V.F.. Chef’s Notes:  “Squash season will soon be here! You can substitute zucchini squash. I make this with Mozzarella cheese. I haven’t tried substituting cheeses, but I assume that this could work with another mild cheese like Havarti or Monterey Jack. This takes just a half hour from start to finish. I’m not calling out exact quantities of spices and olive oil — just make them suit your taste.” Ingredients Summer squash (or zucchini squash) Salt Pepper Garlic Basil Olive oil Tomatoes (sliced) Tomato sauce …

The following recipe for Schwabisch Potato Salad is from SurvivalBlog reader Kurt W. Kurt says:  “This recipe comes from the border region between Germany and France.  It uses vinegar rather than mayonnaise, so it makes it safer to bring for summertime picnics and church luncheons.” Ingredients 2 pounds red potatoes, scrubbed and cut into 1-inch cubes 1 tablespoon plus 2 teaspoons kosher salt, divided 1/2 pound bacon, cut into 1/2-inch dice 3/4 cup finely minced yellow onion (about 1 small) 1/3 cup white vinegar 2 tablespoons white sugar 1 tablespoon Dijon mustard 1 teaspoon freshly ground black pepper 2 tablespoons …

The following recipe for Cookie Sheet Baked Feta and Vegetables is from SurvivalBlog reader  Liz D.  This is intended to be baked on a cookie sheet with a full perimeter lip. It seems that Liz is a fan of the Terminator movies. She writes: “There is no feta but what we bake for ourselves.” Ingredients 1/2 cup balsamic vinegar 1 sprig of fresh rosemary plus 2 tablespoons of rosemary leaves 1 tablespoon honey Kernels from 4 ears of sweet corn 8 mini bell peppers, stemmed, halved and seeded 1 medium zucchini (about 8 ounces), cut into 1/2-inch chunks 6 scallions, …

The following recipe for Bayou Nut Trail Mix is from SurvivalBlog reader Paul in Louisiana. Ingredients 1⁄2 cup pecan halves 1⁄2 cup whole raw almonds 1⁄2 cup walnut halves 1⁄4 cup unsalted shelled sunflower seeds 1⁄4 cup unsalted shelled pumpkin seeds 1 tbsp. canola oil 1⁄4 tsp. salt 1⁄4 tsp. garlic powder 1⁄4 tsp. chili powder (or less, depending on your taste) 1⁄4 tsp. cumin 1⁄4 tsp. cayenne pepper (or less, depending on your taste) Directions Preheat oven to 350°F. Line a lipped cookie sheet with baking parchment. In a large bowl, combine all ingredients and stir to coat. Spread …

The following recipe for Simple Beef Breakfast Sausage-Style Mini-Burgers is from Avalanche Lily. Ingredients 2 pounds of extra lean ground hamburger beef. Salt, to taste 1 tablespoon chopped fresh sage leaves (or half that amount, if dry) 2 teaspoons chopped fresh thyme leaves (or half that amount, if dry) 1 teaspoon fennel seeds, crushed ⅛ teaspoon ground nutmeg 1 tablespoon olive oil (optional) for pan 2 tablespoons maple syrup (optional) Directions Mix the spices well. Sprinkle the spices on and thoroughly mix them into the hamburger and maple syrup (if used). Form into quite small burgers — roughly 1/3 to …

The following recipe for Cassie’s Cucumber Salad is from SurvivalBlog reader Cassandra H. Ingredients 2 Long English cucumbers (about 2 pounds) 1 small red onion 1 1/2 tablespoons salt 1 tablespoon plus 1 teaspoon of white wine vinegar or substitute a sherry vinegar 1 teaspoon of granulated sugar 2 tablespoons of fresh dill (or 2 teaspoons of dried dill.) Directions Wash the cucumbers thoroughly. Take Note: These days a lot of store-bought cukes are coated with wax. (I use equal parts water and vinegar together in a baking dish. I soak cukes for a minute, turning them often, and then …

The following recipe for One-Hour Homemade Bread is from SurvivalBlog reader Tractorguy.  He writes: “What is a better accompaniment to nearly any meal than hot, fresh, homemade bread? I know, most people think it takes a lot of time and effort, but it doesn’t have to. Give this fast recipe a try. It is so easy, and literally takes only 60 minutes from the time you dissolve the yeast until you pull the bread out of the oven! Since there is some downtime in the recipe, you can multi-task this in while you are preparing other parts of the meal.” …

The following recipe for Butter Pecan Pound Cake is from SurvivalBlog reader V.F..  To make this properly, you will need a Bundt cake pan. Ingredients For The Cake 1 cup unsalted butter, softened 2 cups granulated sugar 4 large eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream Ingredients For The Butter Pecan Filling  1 cup chopped pecans 1/4 cup unsalted butter, melted 1/2 cup brown sugar  1 teaspoon ground cinnamon Ingredients For The Glaze 1 cup powdered sugar 2 tablespoons milk 1/2 teaspoon vanilla …

The following recipe for Simple Mac & Cheese Supreme is from SurvivalBlog reader G.E.. He recommends this as a recipe for camping and backpacking. This recipe can be doubled or tripled, if you have a large enough pot. Ingredients 1 Box of store-bought Macaroni & Cheese. (Such as Velveeta, Kraft, or Annie’s.) 1/4 to 1/3 cup of Dehydrated Vegetables 1/4 to 1/3 cup of dried beef bits, or real bacon bits, or shredded mild jerky,  or a retort packet of tuna or salmon. A small shaker with a snap closure filled with your favorite seasoning — such as Cajun Spices, …

The following recipe is egg and dairy-free for Einkorn Vanilla Muffin Bread was developed by Avalanche Lily. This bread can made either in a muffin tin or a standard bread pan.  Cast iron is preferred for either method. Ingredients 3 Cups freshly-ground Einkorn flour 3 Tablespoons Olive oil 3 heaping Tablespoons honey 2 Tablespoons Apple Cider Vinegar 2 teaspoons Vanilla 1/4 teaspoon Salt 1/2 teaspoon Baking soda One Cup to a Cup and a half HOT Water Directions Pre-heat oven to 425 F. Mix all ingredients together into a thick wet muffin batter.  One will need to add the Hot …

The following simple recipe for “Poverty Soup” — a hamburger-vegetable soup is from SurvivalBlog reader F.C.. It serves four adults. To save money, home-grown tomatoes and vegetables can be used instead, if you are a veggie gardener. Ingredients 1 to 1-1/2 lbs of ground beef (or venison, or ground turkey) 1 can (10 oz) diced tomatoes and green chilies (or Rotel) 16 oz. package of frozen mixed vegetables 6-8 potatoes, peeled and diced to spoon size 1 small onion diced, or equivalent in dehydrated onion flakes. 6 beef bouillon cubes 8 cups water Salt, to taste Pepper to taste Directions …