As I talked about in an earlier post I love cooking egg sunshine on the weekend, well I figure if the recipe is good with toast, how would it be with meat? With a burning desire to know (and to have breakfast) – I created Sausage Sunshine.
I simply made large patties out of a roll of sausage, and used a small mason jar to cut out a circle in the center, and then cooked it in a skillet with an egg cracked in the center.
Sausage Sunshine was VERY good, but I did learn two things, the patty needs to be thin and the sausage should be cooked for a little while before adding the egg or otherwise the egg will be under cooked or the sausage overcooked.
This is a great recipe to fuel a day out working on the homestead, but it is a little rich to sit around watching TV.
When I saw waffle hashbrowns on chow.com I had to try it.
Waffles are my wife’s favorite, but i don’t particularly like them, now I can cook something with the waffle maker.
Besides the fact that I now have something to do with my waffle iron besides making waffles from scratch.
This was a very cheap, filling, and easy meal – plus the boy liked it…
Waffle Hashbrowns are tasty, cheap, and filling
This is just what a prepper meal should be. If you have one of those campfire waffle irons, then this would make a great camping recipe.
I can imagine how good it would be with ketchup and a nice fire.
To make waffle iron hash browns:
Heat the waffle iron to its medium setting.
Peel your potatoes and grate them on the large holes of a box grater.
Squeeze the mixture by the handful to release as much moisture as possible.
When the iron is hot, fill the bottom half with 1/8 inch vegetable oil (about 1 tablespoon).
Combine the potato with some black pepper, and mix until well combined.
Place about 1 cup of the taters in the iron, sprinkle some salt over top, brush with vegetable oil, and close it
Cook until the hash browns are golden brown and crisp, about eight to ten minutes.
Waffle Hashbrowns are tasty, cheap, and filling – this is just what a prepper meal should be. If you have one of those campfire waffle irons, then this would make a great camping recipe – I can imagine how good it would be with ketchup and a nice fire.
Like many of the recipes I share on this site, this is not a “food storage recipe” exactly, but many of the ingredients can be found in food storage, or adapted from food storage. But just because it needs adapting, does not mean it is not useful.
The concept and method of making an easy dump cake in a Dutch Oven over a fire can come in very handy in an off-grid situation, as well as make a fine dessert to eat around the fire while out camping (aka practicing your bug out skills)…
Once you make a dutch oven dump cake you will be ho0ked. This dump cake recipe is easy, tasty, and cheap.
Last year I made an Pecan Apple Caramel Dump Cake in a dutch oven inside a $30 kettle smoker and won first place statewide Annual BBQ contest for corrections in TN. The dump cake was entered into the “anything goes” category.
I could not believe how easy this recipe was to adapt and use in a BBQ grill. I do know the Dump Cake tasted Awesome.
If you want an even better recipe than the one below, add some pecans stir fried in butter, a can of homemade caramel “dulce de leche”, and fresh apples in an apple pie filling for the BEST Apple Dump Cake ever.
Ingredients for a Dutch Oven Dump Cake
Butter
2 (16 oz.) cans of fruit pie filling (your choice)
1 box cake mix (your choice)
1/2 C. Water
Procedure
Butter the inside and bottom of the lid of a Dutch oven.
Next pour the pie filling in the Dutch oven.
“Dump” in the cake mix.
Spread evenly.
Dot top with butter.
Pour the water on top.
Place lid on Dutch oven.
Place Dutch oven in coals.
Shovel some coals on top of the lid.
“Bake” for approximately 30-45 minutes.
Lastly, test cake for doneness. If necessary, place back on coals, checking every 10-15 minutes.
NOTES:
Dump Cake recipes like the one above can be used with any combination of fruit and cake mixes.
This is an easy tip that is pretty self evident. I sometimes have to cut up strawberries into slices. Most often for my brandied strawberries. I don’t like doing it, so I use an egg slicer to slice strawberries.
The process is stupidly simple, and it takes no time at all to do. However, a strawberry is a little harder to slice than an egg, so you may want to stay away from the cheapest level of egg slicers.
I like an all metal version like the one pictured. I find they are just a little stronger and cut more uniform slices of strawberries.
I also like to use firm ripe strawberries. If they are overripe or too soft they will tend to smash and smoosh rather than slice cleanly. I hate when that happens and I get threads of strawberries hanging off of the slicer.
When I saw waffle hashbrowns on 
Like many of the recipes I share on this site, this is not a “food storage recipe” exactly, but many of the ingredients can be found in food storage, or adapted from food storage. But just because it needs adapting, does not mean it is not useful.
