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Bread in a Bag #2

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Granola


I made granola before (Energy Bark) but this is a little different so I wanted to share the recipe...

2 cups oats
2 cups crisp rice cereal
1 cup coconut
1/2 cup wheat flour
3/4 cup Craisins
1/4 cup flax seeds
Sprinkle of cinnamon

6 tablespoons butter
4 tablespoons honey
1/2 cup brown sugar

Combine first 7 ingredients in a bowl. On stove top, combine butter, honey and brown sugar on medium heat until melted and mixed. Remove from heat and mix with bowl of granola. Spread out on foil lined or parchment lined baking sheet. Bake 325 degrees for 18-20 min. Break apart and store in air-tight container. Eat plain or in a bowl with milk. Yum! 

Some Thrive- Order today!!

These are some of the items I used to make my soup, beef stroganoff and other meals. Leave a comment and I will get back to you about sales!! Don't wait to get your yummy food your family will enjoy.

Taco Soup in a pint Jar- Beautiful for a gift!

Let me help you store what you eat and eat what you store!
Taco soup Mason jar meal  (Pint size)
Layer in order with tomato pwd on bottom-
2 TBS. Tomato Pwd.
1/4 C.  F.D. Onions
1/4 C.  F.D. Celery
1/3 C.  F.D. Beef
1/2 C.  F.D. Corn
1/3 C.  F.D. Tomato Dices
1/4 C.  F.D. Green chilies
1/4 C.  Instant Pinto Beans
1/2 tsp  Salt
1/4 tsp. Chili Pwd.
1/4 tsp. Cumin
Add contents to 1- 1 1/2 Quartz of  boiling water. Cook for 15 mins and add Thrive F.D. Chedder cheese to hot soup. Yum!


Challah Bread- we ate this in a day


This bread has always looked intimidating to me. Braid bread dough? No way. But when I tried this recipe from Bread in a Bag #1, by Pam Emick, it was REALLY simple! Especially, because all of the ingredients go into a bag, and so from the bag, I just dump it out and add the water and mix it, let it rise, separate into three balls, stretch out, braid, rise, bake. Super great! 

The family raved about this bread, that it went in one day and I made a second one the next day. And then it was gone that day. And so now I need to go back to making regular loaves of bread that work for sandwiches (even though we made sandwiches with the challah as well!)

Since this is my 5th bread, and I've loved them all, I want to say this is my favorite because it is soft, sweet, and fun. But they have all (that I have made) become favorites, so it is really hard, as I want to make recipes I have already made, (like I really want to make the Dutch Crunch Sandwich Rolls again...)but I still have so many more recipes to discover from her books! 

I FINALLY purchased some mylar bags, so I will be making more "Dinner is in the Jar" meals, as well as making some bags up of my favorite bread and muffin recipes, so that I can have what I am craving in no time at all! Also note: These latest two posts will be the last of the full recipes of the breads I make. You will just have to purchase your own amazing copy of the books (see sidebar), so you can have the rest of the amazing recipes!

The Challah bread recipe
2 cups flour
1 Tbsp yeast
1/4 sugar
1 1/2 Tbs THRIVE egg powder
1 tsp salt
1/3 cup THRIVE butter powder


In another baggie: 1 cup flour


Add-in:
1 cup warm water
1 tsp poppy seeds (optional)


Whisk main ingredients in large bowl. Add water and mix (not whisk) vigorously, scraping sides. Add 1/2 cup flour from second baggie on work surface. Plop out dough on flour and begin to knead. (or use a Kitchen Aid with dough hook). Knead for about 5 minutes. If it is sticky, add more flour from baggie. Then knead a little more until smooth finish. Form into a ball and plop back into bowl and cover with a towel. Let rise 1 hour.


After dough has doubled in size, punch down and separate into three balls. Roll each piece in hands into three "ropes". Spray a cookie sheet with oil and then take the three ropes and secure an end and begin to braid, and tuck in ends. Let dough rise, covered, 30 minutes.


Spray top of braided dough with oil and add poppy seeds. Bake 350 degrees for 25-28 minutes, checking in the last five minutes to see if the top is getting too brown. If top is getting too brown, put a foil tent on top. (I didn't need to do this, it came out perfect). Bread is done if it registers 190 degrees. Again, I didn't need to check this, I could tell. 


AND EAT IT UP RIGHT THEN!! Yummy... we also added home made fresh strawberry jam! 

Gingerbread Muffins!

From the new Bread in a Bag #2 book by Pam Emick, is a recipe that is wonderful! For those of you who like Gingerbread cookies, this muffin is a must!


The recipe:
3 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground ginger
1 1/2 tsp cinnamon
3 Tbs THRIVE egg powder
1/3 cup THRIVE butter powder
dash of salt (I didn't use any)


Add-in:
1/2 cup brown sugar
1 cup molasses
3/4 cup water
2 Tbs oil


Pour dry ingredients in a large bowl. Add brown sugar. Mix well. Add in molasses, water, and oil. Do not over mix. 


Pour into muffin pan (either the 6 jumbo or the 12 regular) sprayed with oil. Bake 28-30 minutes. Check middles with a toothpick to make sure they come out clean. 


Dust some powdered sugar on them before serving, if you would like. Yum!

Tortilla Soup!


Another Dinner is in the Jar by Kathy Clark recipe.... Love it! 
I added a can of Rotel Tomatoes with green chilies, instead of just a can of tomatoes. It was yummy. You could even add chicken to this if you wanted to!

Tomato Soup



I don't like sweet tomato soup, such as Campbells, so I was never a tomato soup person. However, I had a craving. So I whipped this up and it was FANTASTIC! Made enough to feed our family of 5 and then I froze the left overs in a freezer bag for another meal. We also ate biscuits with this. It was a nice, light meal. And very cost effective! A great meal for a budget.



  • 7 cups peeled, seeded, and chopped tomato or a #10 can of tomatoes
  • 1 cup finely chopped carrots
  • 1/2 cup THRIVE onion
  • 1 (13.75 ounce) can chicken broth
  • 1 teaspoon white sugar
  • 2 teaspoons sea salt
  • 2 teaspoon dried parsley
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder


I used 1 #10 can of cooked/peeled tomatoes and blended them in the Vita-Mix until smooth, then poured into pot with chicken broth.  I also added a few pieces of dehydrated garlic I have on hand. Add remaining ingredients to taste, let simmer for about 20 minutes and garnish with croutons.  You could also add dried basil to this. I didn't and I'm glad, I didn't want this to taste like spaghetti sauce.