Dump Cake

This recipe is from Sister Lualemaga in the ward. Super easy & a big hit at the parties when served! I love it for how easy it is and I've used it a lot of times when I've forgotten to make something for a party & need a quick & easy treat to bring! This recipe is easy enough my 3 year old loves to do it all on her own, enjoy!

Dump Cake

• 1 can apple can filling (the big 28-30 oz. can)
• 1 can crushed pineapple (28-30 oz. can)
• 1 yellow or white cake mix
• 1 stick of butter (melted)

Pour the can of crushed pineapple into a 9x13 can, then layer over that the apple pie filling. Pour the dry cake mix over the pineapple & apple. Pour melted butter on top. Bake at 350 for about an hour until moist & bubbly. Serve warm with ice cream and with whipped cream.

Remember when storing cake mixes as a part of your food storage, that there have been instances where people have gotten sick using out of date pancake & cake mixes.

Marshmallows

So if you aren't having powdered eggs added to your list of food storage items, then you DEFINITELY need to follow the rule on jell-o/gelatin. But, what do you do with that 1 lb. of gelatin for each person? I love the recipe this week. It's so simple, and really it's main key is neglect, with such great results!

The link to the pdf of the basic vanilla marshmallow recipe I use is right here. Here is another variation that I read somewhere and love!

Peppermint Candy Cane Marshmallows

4 gelatin envelopes
1 1/2 c. water
1 tbsp. vanilla extract
2 1/3 c. sugar

1 1/4 c. corn syrup
1/2 tsp. salt

1 box of candy canes (about ten should do a double batch)

Flour & Powdered Sugar

**Additional need: 1 candy thermometor.**

Spray a 9x13" pan with cooking spray and set aside to hold finished marshmallows. Unwrap all the candy canes and put them in a freezer duty ziploc baggie (if you are using a rolling pin to crush them) or your food processor to puree them.Now in a large container (that will be safe with 240 degree liquids) pour in 3/4 c. of water & vanilla extract. Set the rest of the water aside for later. Slowly pour each individual gelatin container over the mixture. Set this bowl aside to let the gelatin "bloom". In a good sized saucepan add the sugar, corn syrup, salt and remaining water. Put the lid on and bring to a boil, do not stir! Once it's at a boil, remove the lid and put in your thermometer. This is the point where I do something else and check on it every couple of minutes. You need the temperature of the sugar mixture to reach between 234-240 degrees. Too low of a temperature & the gelatin never properly will set & will be gooey. Too high of a temperature and then they become a rock candy instead of a soft marshmallow.

Be very careful with this step! The syrup is extremely hot!!! Once your mixture reaches the desired temperature (234-240 degrees), slowly pour it into the gelatin water you set aside earlier. If you reached the right temperature, it will bubble up a bit. Mix at a medium speed for 8-10 minutes. For your final step, add 2/3 c. of crushed candy canes to your fluffy, finished marshmallows. Incorporate them well, and then pour the finished marshmallows into the 9x13" sprayed pan.

Marshmallows will need to set for about 10-12 hours to fully set. Once they are fully set, lightly spray a cookie sheet or whatever you are using to cut your marshmallows on. I then like to use my pizza cutter to cut the pieces of marshmallow. Then I toss the marshmallows in a ziploc baggie of an equal mixture of flour & powdered sugar (usually 1/4 c. each), this helps the marshmallows not be sticky. Shake off excess powder and enjoy with a hot cup of cocoa!

You can keep your marshmallows for several weeks in a air tight container, but I've never had them last long enough to tell you just how long.

Mexican Pinto Beans

I apologize for missing last week. I tried making the batch & taking pictures & keep forgetting to post it! Next Sunday will be homemade marshmallows. And for this week ...

It's cold outside in most of the States & a warm meal is just what we need! So this week, I am linking you to a great video found on the Castle Ridge Self-Reliant Sisters site. It's for Mexican Pinto Beans. I made a double batch and froze half of it, it freezes beautifully.


But first, a couple of quick notes:

• She didn't find any rocks in her beans, but I made a double batch and found EIGHT in mine, so check these well.
• This recipe took me a long time, and we have church later in the day. So I made it in the morning (and it took ALL morning) and then kept it on low in the crock pot while we were at church.
• The refried beans were great too, but a little spicy for my littlest ones, next time I don't think I'll add the chorizo to theirs.
• I didn't use the bell peppers, beef paste or the cojita cheese she suggested. I tried to mainly rely on my food storage, so I added a larger can of diced tomatoes & a whole can of beef broth, and used some leftover meat I already had cooked and it was still delish.

Do you have a great food storage recipe to share? Please e-mail it to me at waay2busy (at) hotmail (dot) com. And we'll post it for one of the week's! :)

Corn Pudding

So I was trying to find something a little on the Thanksgiving side for this week's recipe and found that most of my recipes are pretty basic and un-original. Then I remembered this one! The food guidelines for food storage can be found here and point out how we should have 30 lbs. of corn meal (or un-ground corn) per adult. But wow! That's a lot of cornbread! I loved this simple twist from Susan Branch's website and have had it so many times for many, many get-togethers. Here's the recipe card I made using her graphics on the site: This uses the corn meal, and also basic canned items that we should be getting for our three month storage. I've never tried it with the syrup, but we often have it with our dinner meals and the kids always ask for seconds.

Do you have a great food storage recipe to share? Please e-mail it to me at waay2busy (at) hotmail (dot) com. And we'll post it for one of the week's! :)

Navajo Fry Bread or Scones

Our first recipe is of those wonderful scones that Sister Moats brought to our October meeting. It uses 100% food storage items and is so easy. Top it with some honey or jam and these were delish!

2-1/2 cups warm water

1-1/2 Tbsp. yeast

2 Tbsp. sugar

2 tsp salt

2 Tbsp oil

3 to 5 cups flour

Mix yeast and warm water. Beat and gradually add dry ingredients with 3 to 5 cups of flour. Knead 30 to 40 seconds. Dough needs to be be elastic. Put a little bit of oil in bowl and put in dough. Let dought raise 1/2 hour or until doubled in size. Roll out on floured board. Cut strips and the cut strips on the diagonal. Heat oil in pot on stove top. Place recangle in hot oil. Cook each scone 1 to 2 minutes on each side.

Do you have a great food storage recipe to share? Please e-mail it to me at waay2busy (at) hotmail (dot) com. And we'll post it for one of the week's! :)