Oatmeal Chocolate Chip Cookies

From Deanna in the Fromm Family Cookbook...I've decided they are my favorite. Plus, you can use ingredients like wheat flour and oats from food storage!

1/2 cup Butter Flavor Shortening
1/2 cup Butter, softened
3/4 cup Brown Sugar
3/4 cup Sugar
2 Eggs
1 teaspoon Baking Soda
1/4 teaspoon Salt
2 cups Oatmeal
3/4 cup Whole Wheat Flour
3/4 cup White Flour
1 teaspoon Vanilla
6-12 ounces Chocolate Chips

Cream butter, shortening and sugars well. Add eggs and mix well. Add remaining ingredients in order. Drop by rounded teaspoon on greased cookie sheet and bake at 350 degrees for 10-13 minutes or until bottoms barely start to brown. Do not over bake or they will harden when cool.

Food Storage Beans

Everyone has those cans of beans in their food storage right? They are easier to cook than you think, and they are much more delicious than canned beans. This method works for all kinds of beans. I used pinto beans this time:

Start by soaking 2 cups of beans (about 1 pound) in 8 cups of water over night.

The next morning. Drain the beans. Then put the soaked beans in a crock pot with 6 cups of water, 2 tablespoons butter, 1 tablespoon salt, and 1 tablespoon dried onions OR half a medium onion chopped. Cook on high for 6-8 hours.

Then I take them and put them into food storage bags. Now, instead of opening a can of beans for soup or burritos, I just pull my home-made beans out of the freezer! Much more tasty, healthy (because I use a small amount of butter instead of lard), and cost effective than canned beans!

Roasted Veggies and Quinoa

Roasted Veggies + Quinoa = Delicious and super healthy side dish!

We love it with Lemon Pepper Fish from the grill. Recipe here!

Brian licking every bite of this yummy dinner from his plate!

1 cup Quinoa

2 1/2 cups Water

1/2 cup Tomato Sauce

2 Zucchini sliced

1/2 med. size Onion, chopped (or any other mixture of veggies that you like)

Olive Oil

Salt and Pepper

Preheat oven to 400 degrees. Put a pot on the stove to boil water and tomato sauce. Cut up veggies into like sized pieces and arrange a single layer on baking sheet. (As seen in picture above). Drizzle with olive oil, and liberally season with salt and pepper. Roast for 10-15 minutes. When water/tomato sauce is to a boil add some salt and the Quinoa. Reduce to medium heat and simmer for 15 minutes, stirring occasionally. Toss roasted veggies and quinoa in serving bowl. Serve warm or cold.

Quinoa--Healthier Option for Food Storage and Vegetarians!

I was first introduced to Quinoa by my Aunt Kaly. They are selling it at Costco right now, so I tried it, fell in love, and have been cooking with it a ton!

Quinoa--pronounced kean-wa--is a grain from South Africa that has a high protein content and a balanced set of amino acids. It is also high in dietary fiber, magnesium, iron and is gluten free. It is the healthier grain choice for cooking as well as food storage, and is great for vegetarians.

It can be cooked like rice (2 parts liquid to 1 part grain) and, like rice, takes on whatever flavors it is cooked with. It can even be cooked in a rice cooker!

Here are some great Quinoa recipes:



Quinoa Taco Filling: (This idea came from my Aunt)

1 cup Quinoa
2 cups Water
1 Taco Meat Seasoning Packet

Boil water. Add in quinoa and seasoning packet. Reduce to a simmer and cook until tender. Use in taco's instead of meat. It tastes just the same, and has a similar texture. You're still eating all the great protein, but without the fat!



Quinoa Stuffed Peppers: I wrote this recipe with hamburger meat and rice originally, but now I substitute quinoa.


4 peppers- Pablano if you like it spicy, Green Bell if not
1 1/2 cups Quinoa
4 cups Liquid- 1 can tomato sauce, the rest water
3 cups Corn
1 medium Onion, chopped
2 teaspoons Garlic Powder
1 tablespoon Cumin
1 tablespoon Chile Powder
1 teaspoon Salt
1/2 teaspoon Pepper
A few dashes of hot sauce(to taste)
1 cup Medium Cheddar Cheese (more or less to taste)

cilantro and sour cream to garnish


-Cut peppers in half and remove ribs and seeds. Put on baking sheet, skin side up, and broil until the outside begins to blister and char. Turn over and broil 2-4 minutes more.

-Boil water/tomato sauce mixture. Add in quinoa.Turn down heat and simmer until cooked. (or cook in rice cooker) Season with salt, pepper, garlic powder, cumin, chile powder and hot sauce.

-In large skillet, saute onion on medium heat until cooked through and starting to brown slightly. Add in corn and saute until warmed through. Season with salt and pepper. Mix in seasoned quinoa. Stuff mixture into peppers. Top with cheese. Broil until cheese is melted and bubbly. Garnish with cilantro and sour cream.

Quinoa Side Dish: Aunt Kaly's recipe

Cooked quinoa

sauteed onion

1 can black beans

Half a container corn salsa

salt and pepper to taste

-Mix and serve

Mom Fromm's Wheat Pancakes & Syrup

Want to know how to use all that wheat in your food storage? Use it to make these awesome pancakes! Coleson loves them...He'll eat about 6-8 of them in one sitting!

1 Egg

1/2 teaspoon Baking Soda

1 cup Buttermilk

3/4 cup White Flour

3/4 cup Wheat Flour

1 tablespoon brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons Oil

Beat egg; add soda and buttermilk. Add remaining ingredients and stir until smooth. Add more buttermilk if too thick. Pour onto griddle and cook!

Home-Made Maple Syrup

1 cup boiling Water

2 cups Sugar

1/2 teaspoon Mapleine flavoring

Pour boiling water over sugar; add maple flavoring. Stir until sugar is dissolved. Boil 2 minutes and take off stove. Thickens as it cools.