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4 Food Storage Recipes to Break Out Now

Stocked up? Put it to good use! Try these food storage recipes this week.

Odds are, your food storage is full to the brim. Since we have been asked to stay home, why not actually use it? We have four recipes that use your food storage, and their delicious too!

Wendy Paul shares meals you can put together with what you already have stockpiled. You’ll be set for most of a week with these recipes.

Find more ideas from Wendy on Instagram, @therealwendypaul, or at


Whole Wheat Sugar Cookies


  • ¾ cup vegetable oil
  • 1 cup sugar
  • ½ cup powdered sugar
  • 1 tbsp. water
  • 2 eggs
  • ½ tsp. soda
  • 1 tsp. cream of tartar
  • 2 tsp. vanilla extract
  • 2 cups whole wheat pastry flour
  • 3 cups all purpose flour
  • 1 recipe vanilla butter cream frosting (below)
  • 1 cup freeze dried raspberries
  • 2 oz. white chocolate, melted


Cream together butter, oil and sugars until combined. Add the water and eggs, soda, cream of tartar, extract, salt and flour and mix until just combined. Don’t over mix your dough. Using a large cookie scoop (at least 1/4 cup sized) place a scoop of dough on your cookie sheet, spaced 2″ apart. With a glass or flat measuring cup, press down the rounded dough to flatten your cookie. The sides will spread out and open up a bit. (Part of the signature sugar cookie look).

In a small bowl, mix together 1/4 cup sugar and a pinch of kosher salt. Sprinkle this mixture on top of the cookies. Then bake in a preheated 400 degree oven for 8-9 minutes. Remove from the oven and cool 1 minute on the hot pan. Then transfer the cookies to a cooling rack.

Assemble the butter cream. In a food processor, pulse the freeze dried raspberries unto small pieces. Whip the raspberry powder with the vanilla buttercream. Frost the cookies. Drizzle with melted white chocolate.


Vanilla Butter Cream Frosting


  • ½ cup butter
  • ¼-1/2 cup heavy cream or milk
  • 2 tsp. vanilla extract
  • Pinch of salt
  • 3 ½ cups powdered sugar, or more depending on desired consistency


Whisk together ingredients, slowly at first, the increasing the speed to add volume to your frosting. I like to whisk mine at high speed for 3-4 minutes.


Authentic Pizza Crust


  • 1 ¾ cups warm water
  • 2 cups whole wheat flour
  • 1 ½ cups all purpose flour
  • 1 tablespoon instant yeast
  • 2 teaspoon salt


Mix water, salt, yeast in a large bowl. Blend in two cups of flour and blend until incorporated. Add the other 2 cups of flour a portion at a time. Mix dough until it becomes no longer sticky.  Clean bowl and grease with olive oil. Return the dough into the bowl and allow dough to rise for about 1 hour or until doubled. Spread over pizza stone and top with favorite toppings. Bake at 450 for 10-15 minutes until cheese is golden and crust is done.

Toppings: anything you have on hand. Vegetables, meat, be creative!


Stuffed Cabbage Soup


  • ½ lb. ground beef
  • ½ lb. ground mild Italian sausage
  • 1 red bell pepper
  • 1 onion, diced
  • 1 tbsp. olive oil
  • 1 tsp. Badia complete seasoning or garlic powder
  • 1 can 12 oz. diced tomatoes
  • 28 oz. crushed tomatoes
  • 2 cans – 14 oz. Great Northern beans, or kidney beans
  • 32 oz. chicken or beef broth
  • ½ head green cabbage
  • ½ tsp. chili powder
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. kosher salt
  • 2 bay leaves


Brown the sausage and hamburger in the olive oil. Once browned and broken into smaller pieces, add the diced onion and diced bell pepper. Stir to combine, and sauté for 2-3 minutes.

Then add the Badia, tomatoes, beans, rinsed and drained. Bring  to a simmer. Then add the cabbage, diced in large pieces, and remaining seasonings. Simmer for 10-15 minutes. Serve hot. Makes hearty 10-12 servings.

Click here for Wendy’s Pinto Bean Soup recipe, and here for her Brown Sugar Muffins.