Category: Recipe of the Week

The following recipe for Frozen Banana Smoothies is from SurvivalBlog reader St. Funogas, who writes: “My most important summertime day-to-day survival food is frozen banana smoothies. When the temperature is 95 degrees and the humidity is 110%, it takes all the fun out of working outside. These banana smoothies twice a day are a big help. A Banana smoothie can be kept to its most basic form, which is how I enjoyed them for most of my life.” Basic Recipe: 2 frozen bananas broken into 4 pieces each 1 to 2 cups of milk Blend until thick You’ll have to …

The following recipe for Raisin-Walnut Cookies is from SurvivalBlog reader R.E.. This recipe makes about 6 dozen cookies. Ingredients 1 cup water 2 cups raisins 1 teaspoon baking soda 1 cup vegetable shortening 2 cups white granulated sugar 1 teaspoon vanilla extract 3 large eggs 4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon table salt 1.5 cups chopped walnuts Directions In a small saucepan, combine water and raisins, bring to boil, reduce heat, and simmer 5 minutes. Remove from heat and cool completely. While the raisin mixture is cooling, stir together flour, …

The following recipe for Carol’s Zuke Bread is from SurvivalBlog reader Carol in Delaware. This uses a regular 9×5 loaf pan. The recipe can easily be doubled. Ingredients 3 large eggs 1/2 cup vegetable oil 1/2 cup lightly packed brown sugar 3/4 cup granulated sugar 1/2 tsp cinnamon 1/4 tsp grated nutmeg 2 tsp vanilla extract 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 cups all-purpose flour 2 lightly packed cups shredded zucchini (shred it just before adding) 2/3 cup chopped walnuts (optional) Directions Preheat oven to 350°F. Butter a standard 9×5 loaf pan and line …

The following recipe for Crockpot Slow Cooker Rice Pudding is from SurvivalBlog reader P.K.. Ingredients 1 can of Evaporated Milk. (Note: Use evaporated milk and not “sweetened condensed milk”. They are not the same!) Vanilla Extract (enough to suit your taste.) Raisins (optional, up to a large handful) Long Grain White Rice – First, cook the rice according to package directions before adding it to the slow cooker. Measure 3 cups of cooked rice. Brown Sugar and Cinnamon– to sprinkle on top. Directions Mix the first four ingredients to a large crock pot slow cooker. Cook on your crockpot’s high …

The following recipe for Crock Pot Slow Cooker Chicken Wings or Legs is from SurvivalBlog reader and slow-cooker fan Tony D.. Ingredients 2 teaspoons smoked paprika (or less, to suit your taste) 2 teaspoons granulated garlic powder (or less, to suit your taste) 1 teaspoon salt (or less, to suit your taste or a low-salt diet) 3 pounds chicken wings and/or legs (drumsticks) 1 ½ cups barbecue sauce/. (I’ve tried several brands, and they all worked well.) Directions Mix the paprika, garlic powder, and salt in a small bowl. Place the chicken wings or drumsticks in a 6-quart slow cooker. …

The following recipe for Baked Hamburger Zucchini is from SurvivalBlog reader Ellen H. Ellen’s Preparation Notes A.) Be sure that the zucchini is well-drained. I press mine through a sieve, to remove moisture. Skipping this step will probably make it soggy. B.) The required baking time may vary. If you have a wide and shallow baking time, then the baking time may be less. C.) This is a main course that recipe serves six adults. Ingredients ½ lb. lean ground beef ½ of a 2″ diameter onion, finely diced 3 ½ c. shredded zucchini, drained 1 c. Bisquick (or homemade …

Editor’s  Introductory Note:  This article was written by friend of the Blog Patrice Lewis. She is the Editrix of the long-running Rural Revolution blog. She and her husband Don have truly lived the prepping/homesteading life for decades. They homeschooled their two daughters, gardened, raised cattle and poultry, preserved foods, ran a home-based business, and much more. Lily and I first met them 15 years ago, when they lived on a ranch about 40 miles southeast of Coeur d’Alene, Idaho. More recently, they moved to another ranch in an undisclosed location, elsewhere in Idaho. That ranch is more remote, and in …

The following recipe for Applesauce-Glazed Barbequed Chicken is from SurvivalBlog reader V.F.. Ingredients 4 boneless and skinless chicken breast halves (weighing about 6 ounces each) 1/2 teaspoon ground black pepper (or less, to suit your taste) 1 tablespoon olive oil 2/3 cup of applesauce 2 tablespoons brown sugar 2/3 cup barbecue sauce 1 teaspoon chili powder (or less, to suit your taste) Directions Sprinkle the chicken breast pieces with pepper. In a large oiled skillet, brown chicken on both sides. In a small bowl, combine and thoroughly mix the other ingredients. Pour the mixture over the top and sides of …

The following recipe for Whole Wheat Flour Sugar Cookies is from SurvivalBlog reader E.J.. Ingredients ¾ cup vegetable oil 1 cup sugar ½ cup powdered sugar 1 tbsp. water 2 large eggs ½ tsp. baking soda 1 tsp. cream of tartar 2 tsp. vanilla extract 2 cups of whole wheat pastry flour 3 cups of all-purpose flour 2 oz. white chocolate, melted (optional) Buttercream frosting (optional) Directions Cream together the butter, oil, and sugars until combined. Add the water and eggs, soda, cream of tartar, extract, salt and flour and mix until just combined. Note: Don’t overmix the dough. Using …

The following recipe for Traci’s Marinara Sauce is from SurvivalBlog reader Callie B. Ingredients 2 large cans whole tomatoes, chopped (Or fresh tomatoes of equivalent volume, plus a bit of water) 1/4 c. tomato paste 1/2 c. olive oil 1 Tbsp. minced onion 1 or 2 Tbsp. fresh basil, thinly sliced Garlic, to taste 2 tsp. minced parsley 1/2 tsp. crushed dried oregano Directions Place all of the ingredients in a large saucepan. Bring the pan to a boil. Reduce heat, and cover with a lid. Simmer for 40 minutes, stirring occasionally, until sauce is reduced and thickened to a …

The following recipe for Super Stuffed Zucchini Squash is from SurvivalBlog reader V.F. , who says: “The exact proportion of ingredients is not crucial — use them in proportions that suit your taste.  An egg is included to bind the breadcrumbs to the other ingredients.” Ingredients Zucchini, medium-size. 1 large Egg (or two medium eggs) Coarse breadcrumbs (preferably freshly-made.) Parmesan cheese (You can substitute other cheeses, such as Mozzarella.) Minced Garlic (optional, to taste) Cherry tomatoes, chopped Pine nuts (optional) Lemon zest Thyme Oive oil Salt, to taste Pepper, to taste Pesto sauce (optional.) Directions Wash and slice the raw …

The following recipe for Storage Peanut Butter Bread is from SurvivalBlog reader D.G., who says:  “This is a great way to use some of your storage food staple ingredients. This recipe makes one loaf.” Ingredients 2 Cups Flour 4 Teaspoons Baking Powder 1 Teaspoon Salt ½ Cup Sugar 1 Cup Milk (fresh or reconstituted powdered milk.) ⅔ Cup Peanut Butter (fresh or reconstituted peanut butter powder.) Directions Pre-heat your oven to 425 F. Grease a loaf pan, set aside Sift flour, baking powder, and salt in medium bowl. Stir in the sugar. Add peanut butter, working it into the dry …

The following recipe for Grandma’s Cinnamon French Toast is from SurvivalBlog reader Ellen H. She says:  “For some variety, you can substitute the cinnamon with allspice, or nutmeg,  or cardamom, or some pumpkin pie spice.” Ingredients An unsliced loaf of bread. I use white bread or brioche, and slice it about 1″ thick.  Pre-sliced sandwich bread is too thin for proper French Toast! 5 large eggs. Heavy cream.  (Whole milk will also suffice, but cream is best.) Cinnamon, to taste. Sugar, to taste. Vanilla, to taste. Maple syrup, for topping. Directions Slice the bread. Slice into 3/4- to 1-inch slices. …

The following recipe for Chicken-Pasta Salad is from SurvivalBlog reader Joanna E. Ingredients 3 cups cooked, cubed chicken 16 ounces pasta  (I usually use farfale or rotini.) 1 pound asparagus or green beans 3⁄4 teaspoons kosher salt 1⁄4 cup finely chopped red onion 1 red bell pepper 1 pint cherry or grape tomatoes 4 ounces ounces mozzarella pearls 1⁄4 cup cup olive oil 2 cloves garlic minced 1⁄2 teaspoon Dijon mustard 1⁄2 teaspoon dried oregano 1⁄4 teaspoon ground black pepper 1⁄8 teaspoon red pepper flakes 1⁄3 cup chopped fresh basil Directions Cook and cube (or shred) the chicken.  This can …

The following is an updated recipe for my Creamed Garden Greens Soup. Note that this varies from what I had previously posted in our Editors’ Prepping Progress column. I skipped the Dandelion greens this time, and used much less nutmeg. And I did not add any water. It was a super-rich and creamy greens soup.  Everybody raved about it. Ingredients Four loose cups of mixed mild garden greens.  (From my garden, I used roughly equal parts of Lamb’s Quarters, Sorrel, and Swiss Chard leaves. Also, a smaller quantity of chopped Chives.) 1 Tablespoon of butter (I use my own sheep’s …