Category: Recipe of the Week

The following recipe for Huckleberry Oatmeal is from SurvivalBlog reader L.K.. She says that huckleberries are best, but substituting blueberries will suffice: Ingredients Huckleberries (fresh or frozen). The second choice is Blueberries. Old Fashioned rolled oats. (Don’t use instant oats or steel-cut oats) Butter Milk Water Brown sugar Cinnamon Allspice Salt Vanilla extract Cream or whole milk. Directions Briefly toast the oats in butter until fragrant. This adds to the flavor. Add water and stir! Keep stirring throughout the cooking time. Smush the blueberries with the back of a spoon, as you stir. The more berries you smush up, the …

The following recipe for Oatmeal Pancakes is from SurvivalBlog reader Joanna E.  She writes:  “Do you have more oats than flour in your food storage supplies? No worries!  Make oatmeal pancakes…” Ingredients 1 cup old-fashioned rolled oats 1 cup milk, regular or non-dairy 2 large eggs 1 tablespoon unsalted butter, and some more for cooking 1 tablespoon granulated sugar 2/3 cup all-purpose flour 2 teaspoons baking powder 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon (optional) Directions Whisk 1 cup rolled oats and 1 cup milk together in a large bowl. Let stand for 10 minutes for the oats to …

The following recipe for Pork In a Pot was sent to us by SurvivalBlog reader Richard T. Special note from Richard:  “You will need a Lodge 3-quart combo cooker, or something similar. Any cast iron pot will work, but this pot has a handled flat lid that can serve as a skillet on which the ribs can be browned while preparing the other ingredients.” Ingredients 1 large white onion 2 white Russet potatoes 1 tomato (contains an insignificant amount of acid to affect the cast iron) 1 pint of drained sauerkraut Cayenne Pepper Paprika Cooking Oil Directions Begin with heating …

The following recipe for One Pan Honey Garlic Chicken is from SurvivalBlog reader J.P.V.. Ingredients 4 bone-in chicken thighs 1 Tbsp butter or ghee 3 garlic cloves, sliced thin or minced 1 Tbsp brown sugar 1/4 cup honey 1 tsp thyme 1 tsp oregano 1 lb fresh green beans (or veggie of your choice) Season chicken with S & P, to taste Directions Preheat oven to 400 F. Melt butter in an ovenproof skillet over medium heat. Add chicken and sear both sides until golden brown. Remove chicken from skillet and set aside saving the drippings. Add garlic, brown sugar, …

The following recipe for Honey Mustard Chicken is from SurvivalBlog reader J.P.V.. Ingredients 6 bone-in chicken thighs Sauce: 4 Tbsp butter or ghee, melted 1/2 cup honey 1/4 cup yellow mustard 1 tsp salt 1 tsp curry powder Directions Preheat oven to 400. Place chicken in baking dish.  Stir all sauce ingredients together until well-mixed. Pour sauce over top of chicken. Bake 30-40 minutes until chicken is done. SERVING Great served with rice and steamed veggies and sauce drizzled over all. — Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe …

The following recipe for Simple Honey-Glazed Chicken Bites is from SurvivalBlog reader N.D.. Ingredients ¼ cup honey 2 tablespoons soy sauce ⅛ teaspoon red pepper flakes 1 ½ tablespoons olive oil 2 skinless, boneless chicken breast halves, cut to bite-size chunks Directions Whisk honey, soy sauce, and red pepper flakes in a bowl; set aside. Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into the skillet; continue to cook and stir until chicken is no longer pink in the center and sauce is …

The following recipe for Winter Squash Soup is from SurvivalBlog reader R.I.S..  It is best made with Butternut Squash. Ingredients 5 medium leeks (white part only), sliced 2 tablespoons butter 4 cups cubed peeled butternut squash 4 cups chicken broth 1/4 teaspoon dried thyme 1/4 teaspoon pepper 1-3/4 cups shredded cheddar cheese 1/4 cup sour cream 1 green onion, thinly sliced Directions In a large saucepan, saute leeks in butter until tender. Stir in the squash, broth, thyme, and pepper. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 10-15 minutes. Cool slightly. In a blender, …

The following recipe for Pam’s Pumpkin Soup is from SurvivalBlog reader Pam C. Ingredients 2 small sweet pumpkins — 2 pumpkins yield about 2 1/4 cups of pumpkin puree 1 Tbsp olive oil 2 medium shallots, diced — 2 shallots yield ~1/4 cup) 3 cloves garlic, minced — 3 cloves yield ~1 1/2 Tbsp) 2 cups vegetable broth (home-made or store-bought) 1 cup canned light coconut milk 2 Tbsp maple syrup or honey 1/4 tsp salt 1/4 tsp black pepper 1/4 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp black pepper Directions Preheat oven to 350 degrees F. Line a baking …

The following recipe for Peanut Butter and Jelly Oat Balls is from SurvivalBlog reader A.S..  It requires no cooking. A.S. notes:  “If you substitute Nutella for the jelly, then you get something that tastes a bit like a Reese’s Peanut Butter Cup.” Ingredients 1-1/2 cups quick-cooking oats, divided 1 cup creamy peanut butter 1/2 cup confectioners’ sugar 6 teaspoons of jam, jelly, or Nutella chocolate cream Directions Combine 1 cup oats, peanut butter, and confectioners’ sugar until well blended. Shape dough into 1-1/4-inch diameter balls. Flatten the balls into 1/4-inch thick discs. Place 1/2 teaspoon of jam in center of …

The following recipe for Simple Pumpkin Soup is from SurvivalBlog reader G.C.  She said that she adapted it from one that she found years ago in Country Living. Ingredients 2 tablespoons butter 1 peeled and chopped potato 1 chopped onion 4 ½ cups chicken broth 1 pound of cooked pumpkin (or one 15-ounce can of pumpkin, if you don’t have fresh pumpkins available.) Salt and pepper ¼ teaspoon ground nutmeg ½ pint heavy cream Directions Melt the butter in a large pot and cook the potato and the onion for about 8 minutes. Add the chicken broth, bring it to …

The following recipe for Fruit or Berry Cobbler Cupcakes is from SurvivalBlog reader Mike in Alaska.  It is his variant of a recipe that he found elsewhere.  Note: This recipe was originally developed for use with peaches or nectarines. It will also work for many types of berries. Ingredients 1 1/2 c. flour 1 1/4 tsp. baking powder 1/4 tsp. baking soda 1/2 c. unsalted butter, at room temperature 3/4 c. brown sugar 1/4 c. white sugar 2 eggs 1/2 c. sour cream 1 tsp. vanilla 1 1/4 c. ripe fruit or berries, chopped. Directions Pre-heat your oven to 350 …

The following recipe for Linda’s Sweet Relish is from SurvivalBlog reader Linda R.  She notes that her version of the recipe is adapted from Linda J. Amendt‘s book:  Blue Ribbon Canning, published by Taunton Press, 2015 Linda notes:  “This sweet relish, made with sugar, onion, salt, mustard seeds, celery seeds, and cider vinegar, is perfect for hamburgers and hot dogs and potato salad, and anything else.” This recipe makes enough to fill  8 half-pint jars. Ingredients 3 to 4 pounds stems of purslane or collards, finely chopped (6 to 8 cups) 2 cups finely chopped onions, (2 to 3 medium onions) 3 tablespoons pickling or kosher …

The following recipe for a simple Alabama corn pudding is from SurvivalBlog reader Miss Amy. She says: “With our summer corn nearing harvest nearing, I wanted to share this recipe. This recipe is best with freshly-harvested corn but frozen corn will do.” Ingredients 2 eggs, beaten 1/2 cup granulated sugar 2 Tablespoons of flour 1/3 stick of real butter, melted 1 cup milk 2 cups of corn off the cob Salt and pepper, to taste. Directions Preheat your oven to 375 degrees F. In a large mixing bowl, beat the eggs. Mix in the sugar. Mix in the flour. In …

The following recipe for Roasted Summer Squash & Zucchini is from SurvivalBlog reader Tom V. Ingredients 1 pound yellow summer squash (2 medium-size) 1 pound zucchini (about 2 medium-size or 3 to 4 small-size) 2 tablespoons olive oil 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon oregano 1 teaspoon salt 2/3 cup of shredded Parmesan cheese Directions Pre-heat oven to 425 degrees F. Slice the zucchini and squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, and salt. Line two baking sheets with parchment paper. Place the …