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The Homestead Honey Hour PDF

Food Storage Favorites
Cook booklet
Recipes For Every Day Living &
Emergency Preparedness
Tune in to the Homestead Honey Hour every Thursday evening at
8:00 p.m. Central time on Prepper Broadcasting!
Pancake Mix From
Food Storage
Contributed by ThemrsVolfie of the Homestead Honey Hour
2 Cups Flour
3 Tablespoons powdered eggs
1/2 Cup instant powdered milk
2 TBS sugar
2 tsp Baking Powder
1 tsp vanilla
1/2 tsp salt
2 Cups water
Mix dry ingredients. Make a well in your ingredients and
slowly whisk in water!
Feel free to add fresh berries or even dried fruit from your
food storage.
6 cups old fashioned oatmeal
1 cup wheat germ
1/2 cup raw sesame seeds
1/2 cup brown sugar
1/2 cup powdered milk
1 teaspoon salt
1 1/2 cup coconut
1 cup honey
1/2 cup vegetable oil (or coconut oil)
1 teaspoon vanilla extract
2 cups nuts/seeds, (optional) any combination (walnuts,
pecans, almonds, sunflower seeds)
1 cup dried fruit, cut into small pieces (optional)
Preheat oven to 250 degrees.
Mix all dry ingredients together except for nut/seeds. Put honey
and oil in a microwave safe dish, and microwave for about 30
seconds until honey is easily pourable. Add vanilla to the
honey/oil combination, and pour over dry ingredients. Stir until
combined. If you are using pecans, you can add them now. If
you are using almonds, add them the last 15 minutes of cooking
time, or they will burn. Stir every 15 minutes until golden brown.
It could take as long as one hour. Cool granola on pans, stirring
occasionally, to break up large pieces. When cool, stir in dried
fruit, if desired. Store in a covered container. Granola can be
sealed in canning jars for long term storage.
2 cups old fashioned oats (not quick oats)
1/2 cup brown sugar
1/2 cup wheat germ
1 cup whole wheat flour
3/4 teaspoon salt
1/2 cup oil (or 1/4 cup oil + 1/4 cup applesauce)
1/2 cup honey
1 egg
2 teaspoons vanilla
1/3 cup nuts, chopped
1/3 cup raisins, chopped
Mix dry ingredients. Mix wet ingredients together and then stir
into dry ingredients. Pat into pan that’s been greased or sprayed
with a release agent.
Bake in a sun oven that been preheated to at least 250 degrees.
Bake until edges are just slightly brown. (Should not take more
than about 50 minutes.)
Bake in a traditional oven at 350 degree for 18-25 minutes
Slice while still warm. When cooled, store in an airtight container,
or vacuum seal in jars or bags.
dehydrated apples with walnuts and cinnamon
dried dates with pecans and grated orange zest
dried apricots with sliced almonds (substitute almond extract for
dried cranberries with walnuts
Other nice additions: coconut, sunflower seeds, sesame seeds,
peanut butter
Amount of Yield
Use this much
Powdered Milk*
¼ cup ¼ cup ¾ Tbsp.
 cup  cup 1 Tbsp.
½ cup ½ cup 1 ½ Tbsp.
 cup  cup 2 Tbsp.
¾ cup ¾ cup 2 ¼ Tbsp.
1 cup 1 cup 3 Tbsp.
1 Pint 1 Pint 6 Tbsp
1 Quart 1 Quart ¾ Cup
½ Gallon ½ Gallon 1 ½ Cups
1 Gallon 1 Gallon 3 Cups
*If using instant powdered milk the recommendation is to use double the
amount of milk powder to achieve the desired milk product.
2 cups granulated sugar
1/2 cup milk
4 tablespoons peanut butter (creamy or smooth)
1 tablespoon butter
1 teaspoon vanilla
pinch of salt
Lightly butter an 8 x 8 pan, or similar heat resistant dish.
Over medium high heat, stir sugar and milk together in
pot. Stir until all of the sugar is dissolved and the mixture
comes to a boil. Lower heat to medium heat, cover and let
boil hard for 2 minutes. Put a little cold water into a small
bowl. Drop a few drops of the sugar syrup into the bowl to
test for soft ball stage. If the syrup comes together in a
little soft ball when move around with your finger, the
sugar mixture is done. Remove from heat. Add vanilla,
peanut butter, butter and salt. Stir to cool the mixture. Stir
until the spoon leave a clear trail in the mixture and when
it’s drizzled, on itself, it does not immediately sink into the
mixture. Pour fudge into prepared pan. Cool completely,
about 30 minutes, and then cut into squares. Store in an
airtight container. Can be frozen. Enjoy!
Chicken Veggie Casserole
Meal in A Jar
Contributed by Deb of the Perbain Channel on YouTube
Put the following items in a quart jar (use a wide mouth
1 ¾ c macaroni or any pasta
½ c freeze dried vegetable
1 c freeze dried chicken chunks
½ c freeze dried peas
¼ c freeze dried mushroom slices
2 T dehydrated onions
1 tsp Italian Seasoning
½ c cheese sauce powder
1/3 c powdered milk
1/8 c powdered sour cream (To taste)
¼ c dehydrated butter
Top with an oxygen packet for longer term storage (Good
on the shelf in a cool place up to 8-10 years), top with a
new canning lid and hand tighten the metal band ring.
Attach the following ‘to use’ directions to the jar:
To Prepare: In a casserole, combine the entire contents of
the jar with 4-5 c hot water. Let sit 5 minutes. Cover and
bake in a oven at 350 degrees for 30-35 minutes.
Meal in a Jar
Contributed by Deb of the Perbain Channel on YouTube
Put the following items in a quart jar (use a wide mouth
1 cup Instant Red Beans
1/2 cup Tomato Powder
1 cup F. D. Ground Beef
1/2 cup Mixed Bell Peppers
1/2 cup Diced F. D. Tomato Dices and or powder
1/2 cup Chopped Onions
1/4 cup Celery
1 ½ Tablespoon Beef Bullion
1 Tablespoon Chili Seasoning Mix
To Make
Put 8 cups of water in a pot and bring to a boil add the
Chili Jar meal and simmer for 25-30
Spanish Rice
Meal in a Jar
Contributed by Deb of the Perbain Channel on YouTube
Put the following items in a quart jar (use a wide mouth
1 ½ c freeze dried hamburger
1 ½ c long grain rice
½ c freeze dried bell pepper trio
½ c dehydrated onion
1 ½ tsp All Purpose seasoning
2 tsp dehydrated minced garlic
1 ½ T dehydrated minced ancho chilies
1 tsp salt
½ tsp smoked paprika
¼ c tomato powder
1 bay leaf
Top with an oxygen packet for longer term storage (Good
on the shelf in a cool place up to 5-7 years), top with a
new canning lid and hand tighten the metal band ring.
Attach the following ‘to use’ directions to the jar:
Directions: Add contents of jar to 5 ½-6 c boiling water.
Cover and simmer low 25-30 minutes until tender. Top
with cheese or sour cream if desired.
Pasta w/ Meat & Mushrooms
Meal in A Jar
Contributed by Deb of the Perbain Channel on YouTube
Put the following items in a quart jar (use a wide mouth
2/3 c tomato powder
1/3 c dehydrated onion
1 T Italian Seasoning
1/3 c freeze dried sausage
2/3 c freeze dried Hamburger
1 c pasta (3 ounces)
1/3 c freeze dried mushrooms
Top with an oxygen packet for longer term storage (Good
on the shelf in a cool place up to 5-7 years), top with a
new canning lid and hand tighten the metal band ring.
Attach the following ‘to use’ directions to the jar:
Directions: Place contents of jar (except for cheese) in a
covered skillet or pot with 5 ½ -6 c water. Simmer 15-20
minutes until pasta is tender and sauce is thick. (Solar
oven 30-40 minutes covered).
You can add more water and pasta to stretch this recipe.
AuGratin Potato and Ham
Contributed by Noreen of the Homestead Honey Hour
3 Cups dehydrated potato slices
¾ Cup Cheddar Cheese Powder
¼ cup dry milk powder
¼ cup canned butter or 2 tablespoons butter powder
2 tablespoons dehydrated onion
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cayenne pepper
1 teaspoon cracked black pepper
1 small canned ham diced
6 cups water
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese
Combine dry ingredients in a Dutch oven or large casserole dish.
Mix well. Add water and stir to combine. Bake at 350 degrees
for 1 hour until bubbly and the potatoes are soft. Top with
shredded cheddar and Parmesan. Allow to melt. Serve with a
fresh garden salad and a fresh baked loaf of bread and enjoy!
Macaroni Skillet
Contributed by Noreen of the Homestead Honey Hour
2 pints canned ground beef with liquid
1 tablespoon cooking oil
2 cups elbow macaroni
2 tablespoons dehydrated onion or 1 chopped garden
2 tablespoons ketchup
2 tablespoons prepared mustard
½ cup cheddar cheese powder
2 teaspoons beef bullion powder
½ teaspoon garlic powder
½ teaspoon cracked black pepper
½ teaspoon dried parsley
Optional: 1 cup shredded cheddar cheese.
5 cups water
Drain ground beef, add to hot skillet along with oil and
brown lightly. If using fresh onion, add now and sauté until
translucent. Add ketchup, mustard, bullion, garlic powder,
pepper and parsley. Mix well. Sprinkle cheese powder
over meat mixture and add in macaroni. Stir well. Pour
over water and combine, making sure nothing sticks to the
bottom. Reduce heat to medium and cover. Allow to cook
for 10 minutes until the macaroni is soft but not mushy.
Top with shredded cheddar cheese and allow to melt.
Serve and enjoy!
Dump Cake
Contributed by Noreen of the Homestead Honey Hour
1 boxed cake mix of your choice (I like Yellow)
2 cans of fruit cocktail with juice or
2 pints of home canned fruit of your choice
1 cup butter (1 jelly jar of home canned butter) or 1 stick
Pre-heat oven to 350 degrees.
You may do this in a Dutch oven over a campfire as well.
Place fruit in the bottom of a 9 x 13 cake pan. Top with
dry cake mix, making sure to spread evenly. Drizzle
melted butter over the top of the cake mix. Bake for 30
minutes until browned and bubbly. Cool for a short while
and serve topped with Spiffy Whip. I love this the next
morning for breakfast. I actually prefer it cool.
Chicken and Gravy
Prepper Style
2 pints canned chicken with broth
or 2 large cans chunk chicken
4 cups water
2 tablespoons chicken bullion powder
1 teaspoon cracked black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon poultry seasoning
1/4 Wondra flour or
1/4 cup flour mixed with 1/2 cup cold water shaken in
a jar
Drain chicken into a large skillet. Set chicken aside. Add
water, bullion powder and spices. Heat over a medium
flame for about 5 minutes. Slowly stream in Wondra flour
while whisking at the same time. Do not add Wondra to
boiling liquid otherwise it will lump. When gravy has
achieved your desired thickness, lower heat and add in
chicken, breaking it up slightly. Stir well and allow chicken
to heat through. Taste for seasoning and adjust to taste.
Serve over prepared mashed potatoes, rice or noodles.
“The Homestead Honey Hour”
The women of ‘The Homestead Honey Hour’ have many things in
common. What initially drew them together was they each had a
YouTube channel, where they discussed homesteading,
preparedness, and self-sufficiency. They have partnered on
Prepper Broadcasting Network because they see an opportunity
to share their skills and abilities with many, like themselves, who
are preparing for whatever the future brings. Current situations,
both social, economical and geo-political, require a ‘no-nonsense
approach’ to preparedness. These four ‘Homestead Honeys‘,
Noreen, MichiganSnowPony, Katzcradul, and TheMrsVolfie, say
“Bring it on!“, and are willing to lay down their, rolling pins,
shovels, and canning jars, long enough to pass along sound
information and answer some questions! So pull up a chair to
their online kitchen table, pour yourself a glass of lemonade, and
join the fun!
Follow these ladies on YouTube:
MichiganSnowPony YouTube channel:
Noreen’s YouTube channel and website:
Katzcradul’s YouTube channel:
TheMrsVolfie’s YouTube channel:

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