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!

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.

1 1/2 cups THRIVE White Flour
2 teaspoons THRIVE Baking Powder
1/4 teaspoon THRIVE Iodized Salt
2 1/2 cups THRIVE (FD) Strawberry Yogurt Bites

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

8 oz. THRIVE Elbow Macaroni

2. c. THRIVE (FD) Ham Dices

1/2 c. THRIVE Powdered Milk (reconstituted with 1/2 c. water)

1 recipe Magix Mix cream of mushroom soup

1 c. THRIVE Sour Cream Powder (rehydrated with 1 c. water)

1 tsp. THRIVE (FD) Chopped Onions

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.

Day 3- Cooking from my Home Store

Today's recipe is Porcupine Meatballs, 

and it comes straight from:

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

2 c. THRIVE Instant Red Beans

1 pkg. of two ham hocks

1 tsp. THRIVE Brown Sugar

1/4 tsp. chili pepper flakes (or more if you like it hot)

THRIVE Iodized Salt, to taste

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).

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!)

5 c. (FD) THRIVE Potato Dices

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 1/2 c. THRIVE Shredded Cheddar Cheese

1/2 tsp. THRIVE Iodized Salt

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.

June THRIVE Specials

Check out what's on sale for June!