Tag Archives: Stockpile Recipe

Stockpile Recipe: Pistachio Pudding Layer Dessert

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Pistachio Pudding Layer Dessert

I was looking through my stockpile yesterday and noticed that I have quite a bit of pudding that I need to use. So I was looking on Pinterest for some ideas to get some of this pudding mix used up and found this recipe that looked yummy and easy and of course, uses some common stockpile ingredients – pudding mix, Cool Whip, cream cheese, powered sugar, and shredded coconut (I think I have some coconut in my pantry somewhere…). Anyways simple easy dessert! YUM!

Head on over to Confessions of a Cookbook Queen for the recipe and details on how to make this pudding dessert recipe and if you try it out, let us know!

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Stockpile Recipe: 2 Ingredient Strawberry Fudge (Canned Frosting + White Chocolate Chips)

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Strawberry 2 Ingredient Fudge Via Cookies & Cups

If you have a stockpile of canned frosting (Betty Crocker, Pillsbury, etc) then you may want to give this recipe idea a try. It uses just two ingredients – canned strawberry frosting and melted white chocolate chips. How easy is that? Perfect for Valentines day. And you can use other types of frosting and chips too – think chocolate frosting + chocolate chips, lemon frosting + white chocolate chips, or even Funfetti frosting + white chocolate chips….yum!

Head on over to Cookies & Cups blog for the recipes and details on how to make this fudge recipe and if you try it out, let us know!

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Stockpile Recipe: Canned Biscuit Monkey Bread

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Monkey Bread

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I actually learned how to make monkey bread out of canned biscuit dough back in 8th grade home-economics class. My teacher Mrs. Emerson seemed to have a million and one recipes to use canned biscuit dough…pizza crusts, donuts, casseroles, you name it! And since I can get deals on Pillsbury biscuits quite frequently with sales and coupons I always seem to have some on hand.

And yes…you CAN freeze Pillsbury canned biscuit dough. I have been doing it for 8+ years and they come out just fine. The flaky layers type biscuits (and crescent rolls) tend not to be quite as flaky but they taste just fine. To thaw frozen biscuit dough I leave a can out on the counter for about 1-2 hours or overnight in the refrigerator and they are good to go!

This recipe comes straight from Pillsbury and just couldn’t be easier!

INGREDIENTS

  • 1/2cup granulated sugar
  • 1teaspoon cinnamon
  • 2cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
  • 1/2cup chopped walnuts, if desired
  • 1/2cup raisins, if desired
  • 1cup firmly packed brown sugar
  • 3/4cup butter or margarine, melted

DIRECTIONS

  1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
  2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
  3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.
  4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Photo and Recipe Credit to Pillsbury.com

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Stockpile Recipe: Mac N Cheese Taco Bake

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Taco Bake

Looking for a quick and easy recipe to make using good ol’ Kraft Macaroni & Cheese and few other key ingredients that you may already have right in your stockpile? Try this yummy one for Mac N Cheese Taco Bake! My kids love this twist on the classic Mac N Cheese!

Ingredients:

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner

1 lb. ground beef

1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

3/4 cup BREAKSTONE’S or KNUDSEN Sour Cream

1-1/2 cups KRAFT Shredded Cheddar Cheese, divided

1 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa

Directions:

HEAT oven to 400°F.

PREPARE Dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning as directed on package.

STIR sour cream into prepared Dinner; spoon half the Dinner mixture into 8-inch square baking dish sprayed with cooking spray. Top with layers of meat mixture, 1 cup shredded cheese and remaining Dinner mixture; cover.

BAKE 15 min.; top with salsa and remaining shredded cheese. Bake, uncovered, 5 min. or until cheese is melted.

Recipe and photo credit to KraftRecipes.com

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Stockpile Recipe – Butterfinger Cake

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Butterfinger Cake (thecountrycook)

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I just love a easy cake recipe that uses common ingredients that I can get for free or cheap using coupons. I stumbled upon this great recipe from TheCountryCook.net and knew it was a recipe I was going to have to share with our readers here at HCW!

This cake uses all ingredients straight from the pantry, items many of us have in our stockpiles.

Butterfinger Cake

Ingredients:

  • 1 box marble cake mix
  • (ingredients listed on back of cake mix box – eggs, oil & water)
  • 1 can (14 oz.) sweetened condensed milk
  • 1 jar (12 oz.) caramel topping
  • 1 large bar (or a handful of snack size bars) Butterfinger candy
  • 1 (8 oz.) tub whipped topping, thawed
  • chocolate syrup to drizzle on top (optional)

Directions:

Preheat oven to 350F degrees

Spray 9×13 baking pan with nonstick cooking spray.

Prepare cake as directed on back of box. Pour into baking dish and bake according to cooking times on back of box.

When it comes out of oven, allow to cool for just a few minutes.

In a medium bowl, combine sweetened condensed milk with caramel topping.

Now, start poking holes in the cake with a fork. Lots of holes! You want plenty of crevices for the caramel mixture to go into.

Drizzle caramel mixture over cake.

Put cake in the fridge to let it finish cooling. Once it is cooled, spread whipped topping over entire cake. Then sprinkle with crushed Butterfinger candy.

Keep cake in the fridge until ready to serve (because of the whipped topping).

If you like, sprinkle some extra crushed Butterfinger bars on top before serving or drizzle with a little chocolate syrup, then dig in!

Cook’s Notes: This cake is also very good if you use a Devil’s Food Cake mix.

 

Be sure to check out TheCountryCook for more fabulous recipes like this one, she has a lot of great recipes for what I would call stockpile recipes!

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