Category: Recipe of the Week

The following recipe for Classic Oatmeal Cookies is from SurvivalBlog reader O.H.. These are yummy! Ingredients 1 large egg 1/2 cup unsalted butter (1 stick), very soft 1/2 cup light brown sugar, packed 1/4 cup granulated sugar 2 teaspoons vanilla extract 1 1/2 cups old-fashioned whole rolled oats (don’t use instant or quick oats) 3/4 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt, or to taste 1 cup semi-sweet chocolate chips (or substitute raisins or walnuts) Directions Pre-heat oven to 350 degrees F, line a baking sheet with a Silpat or spray with cooking spray; set aside. To …

The following recipe for Spanikopita is from SurvivalBlog reader Mrs. Alaska. She writes:  This recipe is adapted from one in the wonderful book, The Boreal Forest, by Beverly Gray. While traditional spanakopita is made with spinach, feta cheese, and phyllo pastry, the fact is that the filling can be made with ANY cookable leafy green (wild or domesticated) and any cheese. The phyllo, too, can be replaced with pie crust (so it would then be a quiche) or topped with biscuits, or spread over puff pastry. For the spanakopita: Preheat oven to 375 degrees. Mix together 2 cups of feta …

The following recipe for Sweet Cinnamon Rice is from SurvivalBlog reader D.B..  She notes: “This is a great way to use some of your stored rice. I use Basmati Rice, but other white rice varieties work quite well.  I have not tried this with brown rice.” Ingredients 2 cups rice 4 cups water Pinch of salt. Cinnamon (Just enough to suit your taste.) 1/2 cup Brown Sugar. (You may use more or less, to suit your taste) Directions On a hot stovetop, bring water with a pinch of salt to a boil in a pot for which you have a …

The following recipe for Muffin Pan Chicken Pot Pies is from SurvivalBlog reader G.S..  This makes miniature pot pies for individual servings, rather than one big pie. One advantage is that this method takes less cooking time than baking a big pot pie. Notes:  You can use any leftover cooked vegetables in this recipe. You can also substitute other types of cheese. Ingredients 1 cup cooked chicken chopped 1 cup shredded cheddar cheese (optional) 1 cup mixed vegetables frozen 1 can cream of chicken soup 1 can of biscuit dough (or an equivalent quantity of mixed Bisquick or similar biscuit …

The following recipe for Italian-Style Lentil Patties with Cheese is from Reader Susan in Oregon. These are topped with either mozzarella or provolone cheese. Susan says:  “I got this recipe from a friend who is on a vegan diet that cooks these at last once a week.” Ingredients 3 cups dried lentils (brown, red, or green) 3 large eggs, lightly beaten 1 tablespoon dried minced onion 1 tablespoon dried parsley flakes 1 teaspoon dried basil 1 teaspoon salt 1/2 teaspoon dried thyme 1/4 teaspoon pepper 2 cups uncooked instant oatmeal 2 tablespoons canola oil 10 slices mozzarella cheese or provolone …

The following recipe for Super Simple Peanut Butter Cookies is from reader Cathy D.  She notes: “The egg helps hold the dough together. Don’t skip it, or you’ll have crumbly mess.” This recipe makes one dozen cookies. Ingredients 1 cup peanut butter. Typical commercial peanut butter brands (like Skippy or Jif) work better than the “natural/organic” brands. 1 cup of white sugar. 1 egg Directions Pre-heat oven to 350 degrees F. Line baking sheets with parchment paper. Mix peanut butter, white sugar, and egg in a medium bowl until smooth. Roll mixture into 1-inch dough balls and place 1.5 inches …

The following Pasta Va Zul recipe is from reader Nurse Michele. She writes: “This is a simple pasta dish that has been around for centuries. I learned it from my Naples-born grandmother. She never wrote it down, or measured any ingredients. And, for years, neither did I. But at the request of friends some years ago, I paid attention as I made a pot of it and wrote the amounts and specific steps as I went, so that I could pass it along. And, Ecola! (Italian equivalent to Voila!)… a tasty, filling, nutritious and affordable recipe.” Ingredients 2 (15 oz) …

The following recipe for Grain & Dried Fruit Salad is from SurvivalBlog reader D.J.: Ingredients 3 cups water 1/2 cup medium pearl barley 1/2 cup uncooked wild rice 2/3 cup uncooked basmati rice 1/2 cup slivered almonds 1/2 cup sunflower seed kernels 1/2 cup salted pumpkin seeds 1/2 cup each of three of your favorite dried fruits (such as raisins, golden raisins, chopped prunes, chopped dried apricots, or dried cranberries) 1/3 cup minced fresh parsley 4 teaspoons grated orange zest Directions In a large saucepan, bring the 3 cups of water to a boil. Add barley and wild rice. Reduce …

The following Winter Hearty Stew recipe is from SurvivalBlog reader Richard T. Equipment Instant Pot or pressure cooker stock pot and strainer for noodles skillet for sauteing onions Ingredients 1 smoked pork hock (Easter ham trimmings, bacon, salt pork are good alternatives) 27 oz can of Southern Style mustard greens (or any fresh greens, but they must be chopped) 28 oz can of crushed tomatoes 1 medium sized yellow onion 1 – 8 oz can of mushroom pieces and stems 2 cups of dried black-eye peas (or canned black-eye peas) egg noodles Frank’s hot sauce (optional) salt & black peppercorns …

The following Survival Spread recipe is from SurvivalBlog reader L.E.. She notes: “You may have to overcome a visual “ick” factor, since this mixture resembles baby poop. Along with plenty of water, two heaping spoonfuls per day will keep an adult alive for a week if nothing else is eaten. DO NOT attempt to add nuts or fruit or oatmeal, the goal here is to have a mixture that can be easily consumed and digested by babies, licked off a spoon by starving children, bedridden injured, and toothless old people.” Ingredients One 16-ounce jar of store-brand peanut butter Two cups …

The following recipe for pancakes from storage rolled oats is from SurvivalBlog reader Paul B. Paul says:  “This recipe makes 8 or 9 pancakes. You might want to double this recipe if you have a large family, or if you like using leftover pancakes for peanut butter roll-ups, like I do. This uses typical storage rolled oats. Or you can substitute oat flour, if you want a more even texture.” Ingredients ½ cup of whole wheat flour 2 teaspoons of baking powder ¼ teaspoon salt 2 tablespoons of honey 1/3 cup non-fat powdered milk 1 cup rolled oats (or substitute …

The following recipe for a Broccoli-Chicken-Rice Skillet Casserole with a cheese sauce is from reader H.S.. This recipe serves six adults. Ingredients 3 cups chicken stock (or water) 1 cup brown rice (12 ounces 4 cups (12 oz.) broccoli crowns 2 cups milk 1/4 cup all-purpose flour 1 cup grated Cheddar cheese 1 cup nonfat or low-fat yogurt (I use the Greek style) 3 cups shredded chicken 1/4 cup bread crumbs 1/4 cup sliced almonds 1 tablespoon olive oil Salt and pepper, to taste (optional) Directions Bring chicken stock to a boil in a medium pot. Add rice, cover, and …

The following recipe for Chocolate Drizzled Popcorn is from Mrs. Alaska. She writes: Popcorn deserves a place in long term food storage pantries. It is inexpensive, lightweight, long-lasting, filling, and a versatile, easy snack that can be enjoyed sweet or savory, pleasing almost everyone.  Archeologists have determined that the popping form of corn was domesticated 7,000 years ago! My family goes five+ winter months without resupply.  We maintain a good supply of popcorn. Benefits: • Unopened bags and containers of plain, unpopped kernels can last several years (not microwavable packages that contain oils and other flavors).  Opened packages can be …

The following peanut butter granola recipe is from SurvivalBlog reader Jennifer R.  She writes: “This is one of many food storage recipes I’ve posted on the Prep School Daily blog, which focuses on food and medical preparedness.” Ingredients 1 ½ cups sugar 1 cup water 1 1/3 cups coconut oil 2/3 cup peanut butter ½ teaspoon salt ½ teaspoon vanilla extract 12 cups rolled oats 1 teaspoon cinnamon (optional) Directions In a small saucepan over medium heat, combine the sugar and water Stir occasionally until the sugar is completely dissolved. Stir in the peanut butter, coconut oil, salt, and vanilla. …

The following recipe comes to us from SurvivalBlog reader SaraSue.  It is for a homemade non-GMO biscuit mix powder. It is intended to replace commercially-made mixes such as Bisquick, that could include some genetically modified organism (GMO) grain. SaraSue notes: “If you read the packaging on a box of Bisquick, it will state that there are genetically modified ingredients in it. I purchase non-GMO ingredients from Azure Standard.” Yields: About 25 cups Ingredients One 5-pound bag of non-GMO all-purpose flour. (19 to 20 cups)3¾ cups buttermilk powder⅔ cup baking powder½ cup cane sugar (or organic sugar — this is optional, but …