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  • Food Storage Super Bowl Recipe Roundup

    Throwing a party for the big game?  Still don’t know what to make for snacks?

    Cheer the Seahawks or Broncos on in style this Sunday by making these four food storage recipes that are sure to please a crowd.

    Corn Salsa

    Corn Salsa made from Food Storage for Superbowl Sunday

    1 Cup Provident Pantry Freeze-Dried Super Sweet Corn

    1 Cup Provident Pantry Black Beans

    ¼ Cup MyChoice Chopped Onions

    1 Cup Provident Pantry Freeze-Dried Tomatoes

    ½ Cup Avocado

    1 ½ tsp MyChoice Tomato Powder

    A pinch MyChoice Minced Garlic

    Fresh Cilantro (to taste)

    Provident Pantry Iodized Salt (to taste)

    MyChoice Mesh Black Pepper (to taste)

    Lime juice to taste

    Word of Advice:

    I’ve found that the best way to cook dried black beans is to soak them over night the day before you cook them.  This method ensures that your beans will be tender after they cook and ready to eat when your guests arrive.  Check out the blog “veggietativestate” to pick up some tips and benefits of cooking with dried beans and ways to reduce their . . . ahem . . . gaseous side effects.


    Red Salsa

    1 Cup Provident Pantry Freeze-Dried Tomatoes

    ½ tsp MyChoice Minced Garlic

    ½ Cup Provident Pantry Freeze-Dried Green Bell Pepper Dices

    Lime Juice (to taste. I put in 1 tsp)

    A Pinch of Provident Pantry Iodized Salt

    A Pinch of MyChoice Mesh Black Pepper

    ¾ tsp Provident Pantry Tomato Powder

    Word of Advice: To give your red salsa a more intense tomato flavor add Tomato Powder. In addition to Tomato Powder, you can also include Tabasco sauce, hot sauce, or Jalapeno peppers (if you have them) for a hot and spicy salsa.


    Meatball Sandwich

    Food Storage Meatball Sandwich for Super Bowl Sunday

    Makes four servings:

    1 ½ Cup reconstituted Provident Pantry Freeze-Dried Italian Meatballs 2 cups MyChoice Barbeque Sauce Mix

    1/2 Cup Provident Pantry Mozzarella Cheese

    1/2 Cup  Provident Pantry Green Pepper Dices

    Ciabatta Rolls


    1. Reconstitute meatballs according to directions on the can (our serving of meatballs took us 30 minutes to make).
    2. Meanwhile reconstitute the BBQ sauce in a saucepan on the stove.
    3. Reconstitute cheese and green peppers.
    4. When meatballs have reconstituted, combine with the BBQ sauce and turn heat to medium to warm the mixture up.
    5. Add a ½ cup of meatball mixture to a Ciabatta roll. Top with green peppers and mozzarella cheese.

    Word of Advice: I know what you’re thinking . . . “30 minutes to reconstitute meatballs, that’s crazy?!”  Instead of trying the traditional “soaking method” for reconstituting meats, boil a pot of water. Once the water is boiling, put your meatballs into the water. Turn off the heat and let the meatballs sit in the pot for 10-15 minutes or until tender.


    Semi-Sweet Prepper-Style Muddy Buddies

    Semi-Sweet Prepper-Style Muddy Buddies for Super Bowl Sunday


    9 cups Rice Chex, Corn Chex, or Chocolate Chex cereal (or any combination)

    Semi-sweet Chocolate (see recipe below)

    ½ cup reconstituted Provident Pantry Peanut Butter Powder

    ¼ cup reconstituted Provident Pantry Butter powder

    1 tsp Imitation Vanilla Powder

    1 ½ cup Provident Pantry Powdered Sugar


    Chocolate Recipe

    ½ cup reconstituted Provident Pantry Butter Powder

    ¾-1 cup MyChoice Baking Cocoa

    ¾ cup Provident Pantry Powdered Sugar

    1/3 cup Provident Pantry Instant Milk

    1. In a medium-sized bowl, gradually mix the cocoa powder into the reconstituted butter. Stir until blended and mix until it becomes a paste.
    2. Microwave paste in 10 second intervals, stirring each time, until it’s smooth and creamy (be careful not to burn it)
    3. Gradually blend in milk and sugar. Mix well until the paste is smooth and creamy. Taste, and adjust with more sugar if necessary.
    4. Put chocolate to the side until ready to use for Muddy Buddies.

    Word of Advice: For a sweeter chocolate, add more powdered sugar (to taste) until you reach the desired flavor. I added ¾ cup gradually and the chocolate was closer to a “dark chocolate” flavor—more bitter than sweet. Once combined with the peanut butter, Chex, and powdered sugar, it all blended into a delicious treat.


    Muddy Buddies

    1. Measure cereal into a large bowl; set aside.
    2. Add reconstituted peanut butter powder and reconstituted butter powder to chocolate mixture. Stir until mostly smooth. Microwave in 10 second intervals until you can get it as smooth as possible. (Try mashing up the peanut butter before mixing with the chocolate to get a smoother consistency).
    3. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable plastic bag.
    4. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

    Word of Advice: The vanilla doesn’t need to be reconstituted for this recipe. Simply measure out the powder and add to the mixture. You’ll still get the same delicious flavor.

    Enjoy the game!

    Looking for more party recipes to try? Check out our recipe page for more snacks, treats, and desserts to make.

    What’s your favorite food storage snack to make? Let us know in the comments

  • Garden Vegetable Soup with Chicken Gnocchi Recipe

    Garden Vegetable Soup with Chicken Gnocchi

    We’re pretty excited about our new Garden Vegetable Soup with Chicken Gnocchi recipe here at Emergency Essentials. It got rave reviews from the employees who sampled it and it’s the recipe featured on the cover of our January catalog.

    Imagine a rich, savory broth with bites of chicken and spinach, tomatoes, cauliflower, corn, potatoes, and green onion, punctuated with chewy, delicious butter-browned gnocchi (Italian potato dumplings). What could be more delicious for a warm winter’s meal?

    This recipe was made entirely from food storage and draws from our featured MyChoice Freeze-Dried Garden Vegetable Combo, on sale this month for only $23.99—as long as supplies last.] This combo consists of six small cans of Diced Potatoes, Cauliflower, Spinach, Zucchini, Tomatoes, and Corn.

    But what makes this soup hearty and delicious is the White Chicken from our Freeze-Dried Meats Favorites Combo, on sale this month for $189.99.

    Check out the recipe for this yummy soup on our recipes page

    Or you can find it on page 19 of our January Catalog.

    Bon Appétit!



  • Stacey's Double Apple Crisp

    At our house, Christmas celebrations revolve around traditional treats that different family members have been perfecting for decades. My mom’s pie crust is legendary. My dad’s truffles, fudge, toffee, and peanut brittle are requested annually. In recent years, we’ve added my husband’s mouth-watering peppermint-chocolate-chocolate-chip cookies and a friend’s grandmother’s recipe for old English boiled cranberry pudding We do manage a dinner in there somewhere, but if I’m honest, our holiday is basically a sweet fest.

    My job is baking. The breads, the cookies, the cobblers all fall to me, which suits me just fine (me, who couldn’t find my way around a candy thermometer if my life depended on it!). The only problem is that from mid-November onward, I end up having to make semi-weekly pilgrimages to the grocery store just to stay stocked up on eggs, butter, and brown sugar—not to mention the fresh fruit and cream that I only ever need in miniscule portions and which spoil after five minutes in my fridge. But this year, I found a secret weapon!

    Are you ready?

    I don’t think you’re ready.

    Okay, fine. It’s egg powder. Seriously, I have a pumpkin bread recipe that calls for six eggs. Do you know how fast I go through those huge cartons? But already this month I’ve made pumpkin bread, sugar cookies, and two batches of gingerbread, and I haven’t even made a dent in my can of egg powder. I love it! And it makes me think I should be raiding my food storage for other basics, and maybe even the not-so-basics.

    In that spirit, I want to share with you one of my favorite seasonal treats. I found this fantastic apple crisp recipe years ago and have been tinkering with it every winter until it’s become, quite simply, the best thing ever. And it can be made almost entirely out of food storage items! Good to know you could still have luxuries like apple crisp, even in the midst of a crisis. Bon appétit!

     A Dish Of Apple Crisp made from Food Storage

    Stacey’s Double Apple Crisp

    1 ½ cups Provident Pantry White Flour

    2 cups Provident Pantry Regular Rolled Oats

    2-3 tsp MyChoice Premium Cinnamon

    1 tsp ground nutmeg

    1 tsp ground cloves

    1 ½ cups packed Provident Pantry Brown Sugar 

    1 ½ cups (3 sticks, or 24 tbsp) reconstituted Provident Pantry Butter Powder

    6-8 cups reconstituted Provident Pantry Freeze-Dried Cinnamon Apple Slices


    1.      Preheat oven to 350 degrees F (175 degrees C)

    2.      Combine flour, oats, cinnamon, nutmeg, cloves, and brown sugar. Cut in butter until mixture is crumbly (this works best with fingers!)

    3.      Put half the mixture into a 9x13 baking dish and pat down.

    4.      Cover crumb mixture with reconstituted apple slices, then sprinkle apples with remaining crumb mixture.

    5.      Bake for 45-50 minutes. Serve hot. Top with ice cream.

    Um…I might need to go make this right now.


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