Thursday, June 30, 2011

9 Grain Buttermilk Muffins re-visited

  The 9 Grain Buttermilk Muffins are now a "Make-A-Mix"! It took some adjusting, but I have been able to turn this recipe into a "Make-A-Mix". What does this mean? Not only can you have fantastic muffins in a snap, but the recipe is completely THRIVE (minus the vinegar), and shelf stable!

Wednesday, June 29, 2011

Shelf Reliance is doing a HUGE "Black Friday-like" sale for July 4th!
-Over 30 THRIVE products are up to 30% off!!
-If you've been considering becoming a consultant, now's the time! Consultant starter kits are 20% off!!

Why keep these great prices to yourself? Host a class, web class or catalog party and spread the news to family and friends while earning FREE products for yourself! It may be short notice, but it's totally possible.
Contact me immediately to get things rollin'!

These amazing prices are only available until July 5th (or while supplies last), and only through me (an Independent Consultant).  
Contact me directly, or purchase through my Shelf Reliance online store.

Tuesday, June 28, 2011

Citrus Sweet Rolls & "Make-A-Mix" Recipe

  Remember the fantastic powder in the bottom of the can I told you about here? Well, here's another fantastic way to use it. My children eat all the THRIVE fruits as if they were candy (better than candy!), but are always hesitant about the Mandarin Oranges because they're tart. I love tossing a handful of the Mandarin Oranges into my smoothies (especially Orange Julius') but, as you know, I'm always looking for multiple uses for my THRIVE products. I have to insert a thank-you to my sister for introducing me to the recipe that inspired what's about to follow this introduction and I can I also say how much I am really going to love this recipe (I do need to input here that these are really more like the texture of a biscuit because of the lack of yeast, but they taste incredible!). 
  These rolls are a great substitute for normal yeast rolls for the following reasons:
-They take a fraction of the time to make (less than 45 minutes).
-They are quite healthy (even more so if you substitute whole wheat flour for the white).
-The recipe is shelf stable when made as a "Make-A-Mix".
-They can be made in an emergency-type situation because they don't require any electricity (think dutch-oven sweet rolls).

Citrus Sweet Rolls

2 1/2 c. THRIVE White Flour, plus more for dusting
4 Tbsp. THRIVE White Sugar, divided
1 1/4 c. buttermilk (3 Tbsp. + 2 1/4 tsp. THRIVE Powdered Milk + 1 1/4 c. water + 1 Tbsp. & 3/4 tsp. vinegar)
8 Tbsp. THRIVE Butter Powder, divided
1/3 + 1/4 c. THRIVE Mandarin Orange powder (can also make your own by crushing the fruit), divided
2-4 Tbsp. reconstituted THRIVE Instant Milk

  Preheat oven to 425 degrees. Spray a 9" round cake pan with cooking spray (or brush with additional butter).
  Whisk together flour, 2 tablespoons white sugar, baking powder, baking soda, salt and 2 tablespoons butter powder in a mixing bowl. Add buttermilk and 4 tablespoons water; stir with a wooden spoon until the liquid is absorbed (mixture will look very shaggy), about 30 seconds. Transfer dough to a lightly floured work surface and knead just until smooth (do not over-knead).
  With your hands, pat dough into a 9x12 inch rectangle. In a small bowl combine 4 tablespoons butter powder with 10 tablespoons very hot water; brush dough with half the butter, reserving the other half. Sprinkle dough with 1/3 cup mandarin orange powder (or a combination of mandarin oranges and pineapple; also very delicious) and 2 Tbsp. white sugar. Starting with a long side, begin rolling dough up jelly-roll style; pinch seam to seal. Roll the log seam side down and cut into 8 even pieces. Place one roll in the center of the prepared pan, then place the remaining rolls around the perimeter of the pan (seam side in). Brush the tops of the rolls with the remaining half of reserved butter (if necessary, zap it in the microwave for a few seconds to loosen it up). Place pan in the oven and bake 23-25 minutes. Prepare glaze while rolls bake.
  In a small mixing bowl combine 2 tablespoons butter powder, 1/4 cup mandarin orange powder and 6 tablespoons very hot water. Add powdered sugar and whisk to combine. Slowly add milk to create a thin glaze. Drizzle over baked rolls.
Please ignore the condition of my very well used cake pan.

 To create a "Make-A-Mix" from this recipe click here.
Ever think to recycle those fantastic THRIVE #10 cans?

Did you notice anything especially interesting about this recipe? Everything in it (with the exception of the vinegar) is THRIVE!

Wednesday, June 22, 2011

How do THRIVE Strawberries stack up?

  How about a little price comparison on Strawberries?

                                                  Average Retail Price                  Cost Per Serving

Frozen Strawberries                       $2.12/lb.                                 .53 per serving
Fresh Strawberries                         $2.28/lb. (2 c. sliced berries)     .57 per serving
THRIVE Freeze Dried Strawberries    $23.39/#10 Can                        .55 per serving
                                                 (Gallon); 45 servings; 11.25 cups

  As you can see THRIVE Freeze Dried Strawberries are .02 per serving less than fresh! Better yet, THRIVE strawberries are guaranteed to taste great every time you open a can, and they last 25 years. Can't say that about fresh! 

Update: The serving size for fresh and frozen fruit is 1/2 cup. The U.S. Dept. of Agriculture states the equivalent of freeze-dried produce serving sizes to fresh is half. What that means is although a serving of fresh strawberries is 1/2 cup, a serving of THRIVE Freeze Dried Strawberries is 1/4 cup. This is why Shelf Reliance has listed the serving sizes on most of their fruits and veggies as 1/4 cup.

Tuesday, June 21, 2011

Bear River Craft Fair Drawing Winner

Congratulations to Becky of Deweyville, winner of the THRIVE dessert pack!

  Thank you to everyone who stopped by my booth. Shelf Reliance plays such a huge part in my home, and I am always grateful for the opportunity to share what I've learned.

  Have you ever looked at all the powder in the bottom of your can of freeze dried fruit and thought "Man, I wish all that didn't have to go to waste"? Guess what? It doesn't! I use the powder in smoothies, quick breads (like my Blueberry-Yogurt Bread) and muffins. Here's what some of my fellow consultants are doing with it.

  Check out her post on "THRIVE Flavored Sugars"
Heather at Cooking with My Food Storage offers this recipe:

Thanks for some great ideas ladies!

Thursday, June 16, 2011

Two Screamin' Deals

Veggie Variety Pack--A Screamin' Deal!

Here is a special on THRIVE you can only get through me. The Veggie Variety Pack comes with the following vegetables in #10 (or gallon size) cans:

Freeze Dried Green Peas
Freeze Dried Sweet Corn
Freeze Dried Chopped Onions
Freeze Dried Broccoli
Dehydrated Carrot Dices
Dehydrated Potato Chunks

  This package retails at $104.24 plus tax and shipping. If you were to purchase each can separately through me you'd pay $97.64  plus tax and shipping. This package right now is only $67.25; a savings of over $30! Plus it stores for 25 years in the sealed can, and once you open a can of these veggies you have one 18 months to 2 years to eat it.

Contact me to get this screamin' deal on the THRIVE Veggie Variety Pack.

I am also still able to get you the THRIVE Tropical Fruit Package.
I'm absolutely amazed this is still available at this price! Here are the details:

Freeze Dried Tropical Fruit Package--A Screamin' Deal!

Here is a special on THRIVE you can only get through me. The Tropical Fruit Package comes with the following fruits in #10 (or gallon size) cans:

Banana Slices freeze dried
Mangoes freeze dried
Pineapple Chunks freeze dried
Mandarin Oranges freeze dried
Apricots freeze dried
Pears freeze dried

  This package retails at $240. If you were to purchase each can separately through me you'd pay $155.74 plus tax and shipping. This package right now is only $118.70. The best part is, all the fruit is freeze dried, so its a healthy snack with no additives. It stores for over 25 years in the sealed can, and once you open a can of the freeze dried fruit you have one year to eat it.

Contact me to get this screamin' deal on Thrive freeze dried fruit.

Tuesday, June 14, 2011

June Host Promo

There's still time to schedule your class (or web class) for June and get in on my fabulous promotion!

Host a class in June and maintain an active Q, and receive the new THRIVE Cookbook (a $24.95 value) as my gift to you! 

Click to schedule yours!

Thursday, June 9, 2011

Strawberry-Blueberry Yogurt Bread

  I'm always on the prowl for new recipes and great ways to use my THRIVE products. I posted a recipe for a Blueberry-Yogurt Bread on my cooking blog using homemade yogurt, and it got me to thinking, "I could use my THRIVE Yogurt Bites and make a fantastic bread with it"! Here's what I came up with:

Sorry the lighting is terrible, I'm hoping to have my hubby make me a photo-box so the pictures will turn out better.

10 tablespoons boiling water
1/2 cup THRIVE White Sugar
4 tablespoons THRIVE Whole Egg Powder
1/4 cup water 
1/4 teaspoon vanilla extract
3/4 c. (FD) THRIVE Blueberries
1/2 cup vegetable oil
  Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2x4 1/2x2 1/2-inch loaf pan or spray with cooking spray. Sift flour, baking powder, and salt into medium bowl. Combine yogurt and 10 tablespoons boiling water in a large bowl; whisk until well blended. Add sugar and egg powder, whisking to combine; whisk in 1/4 cup water and vanilla. Gradually whisk in dry ingredients. Using a rubber spatula, fold in blueberries and oil; let rest 5 minutes. Transfer batter to prepared pan (you may sprinkle turbinado/raw sugar on top if you like). Place pan on a baking sheet.
  Place bread on baking sheet in oven and bake until it begins to pull away from sides of pan and tester inserted into center comes out clean, about 50 minutes. Cool in pan on rack 5 minutes. Cut around pan sides to loosen bread. Turn bread out onto rack; turn upright on rack and cool completely.

Day 4- Cooking from my Home Store

Today's recipe is an all-time family favorite and my favorite to show as a "convenience meal" at my classes.

Party Ham Casserole

1/2 c. THRIVE Powdered Milk (reconstituted with 1/2 c. water)
1 c. THRIVE Sour Cream Powder (rehydrated with 1 c. water)
2 tsp. mustard
3 tsp. melted butter
4 slices bread, dried and cubed
3 Tbsp. parmesan

  Bring a pot of salted water to a boil; add noodles and cook 5 minutes. Add ham to pot of noodles and cook an additional 3 minutes; drain. Combine noodles and ham with milk, cream of mushroom soup, sour cream, onions and mustard; place in a casserole dish. 
  In a small bowl, combine melted butter, bread pieces and parmesan; sprinkle over casserole and Bake at 350 degrees 25-30 minutes or until bubbly around the edges.

Tuesday, June 7, 2011

Day 2- Cooking from my Home Store

  Shelf Reliance has come out with a great new product; instant beans. Of course I had to buy some right off the bat! My family loves red beans and rice, so I opted to try the THRIVE Instant Red Beans first. Here's what I love about them: 
-They're ready in 15-20 minutes. The benefit-Use less fuel when preparing them in an emergency-type situation, and they're ready in a flash for a quick meal.
-They weigh less than normal cans of beans.
-They taste as good as regular dry or wet-canned beans.
  There is a recipe on the can of THRIVE Instant Red Beans for Red Beans and Rice, but I love my own recipe so much that I opted to use it.
Red Beans and Rice

1 pkg. of two ham hocks
1/4 tsp. chili pepper flakes (or more if you like it hot)
dash garlic powder
dash onion powder

  Preheat oven to 400 degrees. Place ham hock in an oven-safe dish, cover with foil and place in the oven; bake 45 minutes-1 hour, or until 1/4 fat has rendered from the hocks. Cool. Pick all meat from the bones and transfer to a plate.
  Place 8 cups water in a large pot and bring to a boil; add red beans and simmer 15 minutes. Drain beans and return to pot, mash slightly with a potato masher. Add rendered pork fat, ham that was picked from the hocks and remaining ingredients. Add water until desired consistency (I like mine a little thicker than gravy); simmer 10 minutes. Serve over white rice (I use Uncle Ben's Converted Rice for this because it has a great texture).

Monday, June 6, 2011

Cooking from my Home Store

  Each week on my cooking blog I post a weekly menu on Wednesday. This week I challenged myself to an experiment; cook from my home store. I will be preparing each day's dinner solely with items in my home store; allowing me to better see how prepared my family is for an emergency, and how to best utilize my THRIVE products and other home store items.
  Today is Scalloped Potatoes. I will be serving the potatoes with ham from my freezer and canned green beans.

Scalloped Potatoes (Better known as Funeral Potatoes in Utah-weird, I know!)

1 c. THRIVE Sour Cream Powder (rehydrated with 1 c. water)
2 recipes Magic Mix Cream of Mushroom Soup (to equal 2 cans Cream of Mushroom Soup)
1/2 c.THRIVE Butter Powder (rehydrated with 1/2 c. water)
1/4 tsp. black pepper
2 c. Corn Flakes, crushed
1/4 c. margarine, melted

  Pour 10 cups water into a large pot and bring to a boil; add potato dices and boil 10 minutes. Drain potatoes and pour into a 9x13 baking dish. Add sour cream, cream of mushroom soup, butter, cheese, salt and pepper; stir to combine.
  Combine crushed corn flakes and melted margarine; sprinkle over casserole. Bake at 350 degrees 30-45 minutes or until casserole bubbles around the edges.