Wednesday, November 28, 2012

Shelf Reliance Christmas Fudge Brownie Bites

 

This holiday season let Shelf Reliance help you prepare easier holiday meals for you, your family and friends.  With THRIVE products you can rest assured that your family will have great tasting foods with the best value and best customer service available.  From food storage to shelving and emergency supplies Shelf Reliance has the solution for you!

Build Your Home Store

Buy delicious, convenient, and long-lasting THRIVE foods or get them shipped to your door each month with the Q!  Shop THRIVE   Set up my Q

Start Your Own Business

Build your home store by becoming a Shelf Reliance Independent Consultant and earn an income on a schedule that fits you!  Learn More



Earn Free Products

Host a Shelf Reliance party: invite your family and friends to taste and learn about THRIVE foods, earn free and half-off products too! Host a Party

Organize Your Pantry

Shelf Reliance has the best food rotation systems on the market.  From our Cansolidator to the Harvest we have a solution to fit your needs.  Planner Shop Now


Christmas Fudge Brownies
$6.99 $5.59
Shop Now









Monthly Specials

Save big on THRIVE Foods & more!

Tuesday, November 27, 2012

Shelf Reliance Fiesta Soup

If you are looking for a quick and tasty week night meal this one is for you.  I love being able to put a bunch of ingredients in a pot and call it dinner. The sweetness of the corn helps balance out the spicy kick from the Rotel tomatoes.  Toss a few chips on in an you are done.




Ingredients:
1 Can Rotel Fiesta Tomatoes (undrained)
1/3 Cup Sour Cream
1 1/2 Cups Water
2 Tbs Taco Seasoning (aprox half a pack)

Combine all ingredients into a large pot and bring to a light boil.  Reduce heat to low and cook for 10 minutes.  Serve with tortilla chips and top with optional cheese and sour cream.


Wednesday, November 21, 2012

Shelf Reliance Black Friday Sale Extended

GREAT NEWS! Because customers had trouble getting sales in last night, they are EXTENDING the sale through tonight 10:00 p.m. MST!!!! The Black Friday prices should be activated soon so if you missed out this weekend now is your second chance!!!


Shelf Reliance has just announced their annual Black Friday Sale 2012!  This is the biggest sale of the year and is a great time to stock up on your favorite foods and emergency supplies.  The sale starts on the 23rd and ends on the 26th at 11:59pm mountain standard time.  

* Please note, if you have trouble loading the Black Friday site press ctrl and F5.  This should refresh your page

There are three great ways to take advantage of this sale:
  1. Order Online - www.ishopthrive.com
  2. Email Your Order - leighann@carolinafoodstorage.com
  3. Call In Your Order - 803-443-6636
During this sale sometimes the website will be slow so you can call or email now to pre-order and I will process the order for you when the sale starts.  Sale items are available only while supplies last. As always please feel free to contact me with any questions.

Friday Only - Save $54.70 on our Pie Fruit Six Pack






 

Tuesday, November 20, 2012

Shelf Reliance Japan - Coming Soon!


Japan Shelf Reliance Consultant
Japan is now open for enrollment! In anticipation of our launch in Japan in early January, we are now allowing people to enroll as Shelf Reliance consultants and begin building teams in Japan. New consultants can enroll on the Japan website or by filling out our pre-launch application form. Please note that the Japan website will not be completely translated and functional until the launch. Products will not be available for order until the time of the launch, and starter kits will not be shipped (or charged to you) until after the launch.

Information about our Japan policies, as well as the products and pricing that will be available in Japan, can be found on our Japan FAQ (available in bothEnglish and Japanese) and Japan price list, which are available on My Office in Consultant Materials and Training when the Japan region is selected in the top right corner.

Let your friends and family in Japan know that they can now enroll as Shelf Reliance consultants!

Leigh Ann Pettit
Enroller ID 4576
Enroller Email leighann@carolinafoodstorage.com

Pre-Enroll Japan Consultants Now!
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New! Gluten-Free Recipes
with Chef Todd Leonard


Monday, November 19, 2012

Shelf Reliance Harvest 72" #10 only $229

From now until December 16th (or while supplies last) the Harvest 72" #10 rack is on sale for 50% off!  This is a great shelving unit that saves valuable space and keeps your cans rotated on a first in first out basis.

Regular price for this unit is $459.99, on sale for $229.00 This sale is not available online.  To take advantage of this sale give me a quick call and I can process your order!  803-443-6636


The Harvest 72" #10 is a breakthrough food rotation system. This unit will hold 112 gallon size cans, andoffers versatility and convenience by taking the hassle out of can storage. The Harvest 72" #10 features a front-loading technology that automatically rotates cans on a first in first out basis. This system guarantees a more organized pantry or storage room in minutes. 

Tech Specs

Dimensions Capacity Up to 112 gallon-sized cans
Height 72"
Depth 24.5"
Width 36.5"





Sunday, November 18, 2012

Shelf Reliance Sausage Balls



Let me start this post with an apology to my fitness coach Natalie!  I know that these are not on my list of   things I should be eating but I just couldn't resist.  I am getting ready for a show Thanksgiving weekend and wanted to bring something to the show that would be nice and cheery for a holiday weekend.  My husband suggested sausage balls, which I LOVE!

I made a half batch and they are AWESOME.  The best part is that I didn't have to handle raw pork.  I always hated how my hands got so messy when making these and I didn't have that problem using THRIVE.
This recipe could be made with 100% THRIVE food storage ingredients and would make a great "Gift in a Jar".


It is amazing that there are only a few ingredients in these tasty little bites! 



Ingredients:
1 1/4 Cups THRIVE Freeze Dried Sausage Crumbles
1 Cup Water
1 Cup Bisquick
1 Cup THRIVE Freeze Dried Shredded Cheddar Cheese *

Preheat oven to 425 degrees.  Combine 1 cup boiling water with sausage crumbles and set aside for 7-8 minutes.  Once sausage is re-hydrated drain excess water and combine with cheese and Bisquick in a medium sized mixing bowl.  Mix well with your hands.  Make 1" balls by rolling mixture in the palm of your hand.  Place the balls on a cookie sheet sprayed with non stick spray and bake for 13-15 minutes. Makes approximately 20 balls.

*Rehydrated

CHEESE RECONSTITUTION RECIPE
Todd C. Leonard, CEC | Serves: 8 | Prep Time: 4 min
Ingredients
2 cups THRIVE Shredded Colby Cheese (FD)
½ cup cold water
Directions
1. Place the THRIVE cheese in a glass bowl.
2. With a spoon, lightly stir cheese while drizzling cold water over the cheese. Stir continuously until all the water is incorporated into the cheese.
3. Water should just barely start to collect on the bottom of the glass bowl. This is a sign that the cheese has absorbed enough water.
4. Place cheese in a zip lock bag and store in refrigerator overnight or for several hours before use.
Note: Cheese will last up to 8 days in refrigerator. Continue to reconstitute cheese, as you need it, following these simple steps. Adjust quantity for individual needs.

Tuesday, November 13, 2012

Sale on Shelf Reliance Fuel Reserve 90



Now is a great time to stock up on your Fuel Reserves. Shelf Reliance has dropped the price for Q club members, saving them over $40.  The Fuel Reserve 90 pack provides you with a supply of Quickfire Fuel Pucks™, an ideal fuel for starting fires at home or while camping, hiking, or any emergency situations.  If you are not a Q club member click here for more information or contact me.



• Made of cedar and highly refined paraffin wax
• Easy to light, with 30–45 minute burn time
• Will boil water in under 5 minutes
• Perfect for cooking and starting fires
• Great emergency heat/fuel source for any conditions
• Non-toxic for indefinite storage
• Can be extinguished and re-lit
• Easily broken into smaller pieces for shorter burn times
• Puck dimensions: 1” tall x 4” diameter (3.5 oz)

Retail: $119.99
Q Club Price $78.49

Monday, November 12, 2012

Growing Peanuts At Home: Boiled Peanuts


This was our first year planting peanuts in our garden and I have to say it was quite fun.  After about 110 days we checked the plants to see if they were ready to harvest for making boiled peanuts.  From what I have read it is best to pick slightly immature peanuts if you are planning to boil them.  The way to tell is to look at the seed coat.  A white to light pink seed coat is preferable.  Pods with a dark inside hull are over mature and pods that have a partially filled hull are under mature.


Yummy Peanuts!


Luckily after  the plants grew a bit the choked out most of the weeds and were a very low maintenance plant.  I could not however keep out our pesky crab grass.  We dug up our plants using a potato fork and pulled off all of the mature pods.  We did loose a good bit of pots to mice.  They had little tunnels dug out around the plants and we would find empty shells all over the place!




After we picked all of the pods from our plants and cleaned off the loose dirt and leaves I soaked them in a pot of cool water for about 30 minutes.  I changed the water several times until it finally ran clear.



A shot of our peanuts in the crock pot.



Our peanuts were delicious and kind of addicting.  I was planning to can a couple of jars but every time we got ready to cook some we ended up eating them and sharing them with friends.  We are in the process now of drying the rest of our peanuts that we allowed to mature for about 160 days.                                            
 I will let you know how they turn out!

 

Cajun Boiled Peanuts
2 lbs Fresh Green Peanuts
8 Cups Water
3 1/2 Tbs Salt
1 Tbs Old Bay
1 Tbs Red Pepper Flakes
1 tsp Chili Powder

Clean peanuts, removing any loose dirt or leaves.  Soak peanuts in a large pot of water for 30 minutes changing the water a few times until it runs clear.  Transfer peanuts into a large crock pot and cover with water and seasonings.  Cook on high for 17-24 hours until desired softness.  Drain peanuts and enjoy!

Shared with The Prairie Homestead - Barn Hop

Shelf Reliance Buffalo Chicken Rice

If  you love hot dishes this one is for you.  I love how well the Alfredo sauce goes with the hot sauce and this meal couldn't be easier to make! I like to make this casserole as a main dish although you can leave the chicken our and serve the rice as a side.

Shelf Reliance Buffalo Chicken Rice



1 Cup THRIVE Instant White Rice
1 Cup THRIVE Freeze Dried Chopped Chicken*
1/2 Cup Alfredo Sauce
1/4 Cup Franks Red Hot Sauce

In a large saucepan combine 1 Cup rice with 1 cup water and bring to a boil.  Cook for 3 minutes or until the rice has absorbed all of the water and remove from heat.  Mix together rice, chicken, Alfredo sauce and hot sauce.  Pour into a 9" square pan or small loaf pan and bake for 15 minutes.  You can add a little extra sauce if you want the rice creamier.

*Rehydrated
Shared with Sixsistersstuff.com, Adorned from above

Friday, November 9, 2012

THRIVE Granny Smith Apple Pie

This month's November special is on our Granny Smith Apples.  If you are not yet a Q customer you should sign up to receive the best pricing and special monthly discounts.  With the Q you can set a budget and have delicious THRIVE foods delivered to your door each month!

I just tried these apples a few weeks ago and they are awesome.  They have that unmistakable sweet and tart taste.  They are great to snack on, add to a smoothie, in cereals or baking.  Check out Chef Todd's Apple Pie recipe below and see what others are saying about our Granny Smith Apples.


Apple Pie
by Chef Todd Leonard, CEC
Prep time: 1 hour
Serves 8
Apple Pie Video
IngredientsInstructions
Crust:
12/3c. THRIVE™ White Flour
2/3c. cake flour
1tsp. THRIVE™ Iodized Salt
1tbsp. THRIVE™ White Sugar
¾c. THRIVE™ Shortening Powder + 2 tbsp. water
6tbsp. butter
¼c. ice water
1tbsp. cinnamon sugar
egg wash
Filling:
5c. THRIVE™ Granny Smith Apple Slices (FD)
4tbsp. THRIVE™ Orchard Apple drink mix
c. water
½tsp. cinnamon
1pinch nutmeg
¼tsp. vanilla
¼tsp. THRIVE™ Iodized Salt
3tbsp. THRIVE™ White Sugar
¼lb. butter, divided in half
2tbsp. cornstarch + 2 tbsp. cold water
1c. THRIVE™ Blueberries (FD)
For the dough, sift the flour, salt, and sugar together in a large bowl. Cut the shortening and butter into the flour mixture until the desired consistency (flaky or mealy) is reached. Gradually add the cold water, mixing gently until the dough holds together. Do not over mix or add too much water. Wrap the dough in a flattened ball shape with plastic wrap and chill thoroughly before using.
For the filling, soak the apples for 10 minutes with the drink mix, water, cinnamon, nutmeg, vanilla, salt, and sugar. Drain the juice from the apples, reserving it for the sauce. Mix the cornstarch and water together and set aside.
In a large skillet, sauté the drained apples in half of the butter. Add the apple juice and bring to a simmer. Add the cornstarch slurry and allow to thicken. Add the other half of the butter and swirl in. Fold in the blueberries and allow to cool.
Roll out two crusts about ⅛ inch thick and ½ inch wider than the pie pan. Place one crust in the pie tin and stretch up over the sides. Prick the pie crust with a fork all over the bottom and sides.
Pour the chilled pie filling into the crust. Top with the second crust. Cut a few holes in the top of the crust to allow the pie to breath during baking. Brush top with egg wash and sprinkle with cinnamon sugar. Bake for about 40 minutes at 350⁰F. Allow to cool for 45 minutes. Enjoy!


Thursday, November 1, 2012

Shelf Reliance Chicken and Spinach Pinwheels

This was my first attempt at making these tasty little treats.  I always love eating them at holiday gatherings and decided to try some myself.  It only took a few minutes to make since my THRIVE chicken is already cooked and diced.  They turned out great and now I am running through every possible filling I can think of to make new pinwheel creations!




3/4 Cup THRIVE Freeze Dried Chopped Chicken
1/2 Cup THRIVE Freeze Dried Spinach
1 Pack Crystal Farms Garlic & Herb Spreadable Cheese Wedges (Any brand will do)
1 Can (8oz) Pillsbury Crescent Rolls


Preheat oven to 350 and spray a cookie sheet with non stick cooking spray.  Boil one cup of water and pour over chicken and spinach to rehydrate.  Meanwhile unroll dough and separate into 4 sections on a cutting board.  Press perforations to seal and spread a layer of cheese on each section.  Once the chicken and spinach are rehydrated drain, squeezing out excess water and layer over crescent rolls.  Roll each section and cut 5-6 slices from each section.  Bake on cookie sheet for 13-15 minutes or until golden brown.

How To Reconstitute Freeze Dried Cheese


CHEESE RECONSTITUTION RECIPE
Todd C. Leonard, CEC | Serves: 8 | Prep Time: 4 min
Ingredients
2 cups THRIVE Shredded Colby Cheese (FD)
½ cup cold water
Directions
1. Place the THRIVE cheese in a glass bowl.
2. With a spoon, lightly stir cheese while drizzling cold water over the cheese. Stir continuously until all the water is incorporated into the cheese.
3. Water should just barely start to collect on the bottom of the glass bowl. This is a sign that the cheese has absorbed enough water.
4. Place cheese in a zip lock bag and store in refrigerator overnight or for several hours before use.
Note: Cheese will last up to 8 days in refrigerator. Continue to reconstitute cheese, as you need it, following these simple steps. Adjust quantity for individual needs.

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