It's Ready!!

The new blog is up and running - go check it out!!

www.thriveblogger.com

In the Meantime

Wonder where I've been all week? Well.... I'm putting together a new blog for you guys! It is nicely organized, all of the recipes are printer friendly, and you will all love it. Promise!

In the meantime, I have an assignment for you. Cook some of my recipes. Feed them to your family. See if they like them.

There will be a quiz. And a CONTEST!

Details to follow :)

Mini Chocolate Raspberry Pie

These cute little pies are simple enough for an every day dessert, yet elegant enough to serve after a decadent holiday dinner. Feel free to garnish yours with chopped nuts, toasted coconut or whipped cream.

For the crust:
1-1/2c Thrive 6 Grain Pancake Mix
3T Thrive Butter Powder
3T Thrive Sugar (white or brown)
1/2t Ground Cinnamon
1/2c Water

Grease a 12 cup muffin tin. Combine ingredients and mix until a soft dough forms (if your dough is too dry, add additional water one tablespoon at a time until it is moist). Drop the dough by heaping tablespoon fulls into each cup your muffin tin. Grease your fingers, then gently press the dough onto the bottom and up the sides of each cup to form the crust. Set aside.

For the filling:
2c Thrive Brownie Mix
1/2c Milk
1/2c Thrive FD Raspberries, rehydrated

Garnish: whipped cream, chopped nuts, and/or toasted coconut (optional)

Combine the brownie mix and milk until smooth, then fill each crust with the batter. Place one or two rehydrated raspberries on top of each. Bake in preheated oven for 16-20 minutes or until crust is golden brown. Cool before garnishing.

Pumpkin Cornbread

A simple twist on traditional cornbread - delicious, nutritious and a perfect addition to your fall menu.

 1c Thrive 6 Grain Pancake Mix
1c Thrive Cornmeal
1c Milk
1/2c Pumpkin Puree
1/4c Thrive Sugar (white or brown)
2T Thrive Whole Egg Powder
1t Pumpkin Pie Spice

Preheat oven to 400 and grease a 9" pie plate. Combine all ingredients, mixing thoroughly. Pour into greased dish and bake for 25 minutes or until golden brown.

Mini Apple Pie

Ever since I figured out how to make a nice "pie-like" crust using our Thrive 6 Grain Pancake Mix, I just can't get enough of these little pies! This time, apple cinnamon - delish!

For the crust:
1-1/2c Thrive 6 Grain Pancake Mix
3T Thrive Butter Powder
3T Thrive Sugar (white or brown)
Dash Ground Cinnamon
Dash nutmeg
1/2c Water

Grease a 12 cup muffin tin. Combine ingredients and mix until a soft dough forms (if your dough is too dry, add additional water one tablespoon at a time until it is moist). Drop the dough by heaping tablespoon fulls into each cup your muffin tin. Grease your fingers, then gently press the dough onto the bottom and up the sides of each cup to form the crust. Set aside.

For the filling:
2c Thrive Apple Slices
1c Water
1/2c Thrive Sugar (brown or white)
1t Ground Cinnamon
1/4c Chopped Nuts (walnuts or pecans would be great)

Combine apples, water, nuts, sugar and cinnamon in a small pot and bring to a boil. Reduce heat and simmer until apples begin to break down and sugar melts into a thick syrup, about 10 minutes. Carefully spoon mixture into crusts and bake in preheated oven for 16-20 minutes or until crust is golden brown.

Mini Chicken Pot Pies

These cute little pies are easier than they look - which is always a bonus when you are entertaining! They are also quite healthy - white chicken meat, whole grains, yummy veggies and a smooth, homemade cream soup come together to make this dish a hit!

For the biscuit crusts:
1-1/2c Thrive 6 Grain Pancake Mix
3T Thrive Butter Powder
1/2c Cold Water
1/2t Italian Seasonings

Grease a 12 cup muffin tin. Combine ingredients and mix until a soft dough forms (if your dough is too dry, add additional water one tablespoon at a time until it is moist). Drop the dough by heaping tablespoon fulls into each cup your muffin tin. Grease your fingers, then gently press the dough onto the bottom and up the sides of each cup to form the crust. Set aside.

For the filling:
1/3c Homemade "Cream of" Soup Mix
1c Thrive FD Chicken
3T Thrive Potato Chunks
2T Thrive Green Peas
2T Thrive Celery
2T Thrive Green Beans
2T Thrive Corn
1T Thrive Onions
1T Thrive Carrots
2c Cold Water
1t Italian Seasonings
1/3c Thrive FD Mozzarella Cheese (not rehydrated)*

Preheat oven to 350. Combine all ingredients, except the cheese, in a medium pot. Stir well and bring to a boil. Reduce heat and simmer, stirring frequently, until vegetables are tender and sauce has thickened. Spoon filling into pie crusts, top each with about half a tablespoon of mozzarella cheese, and bake for 18-20 minutes or until crusts are golden brown. Cool slightly before serving.

*Using the cheese as-is makes a great, crispy topping similar to a breadcrumb topping but with the great flavor of Thrive Mozzarella. If you would prefer, rehydrate the cheese before sprinkling it on top of the pies and it will melt in the oven.

Chocolate Pie with Macaroon Crust

Words I would use to describe this pie: amazing, delicious, silky, decadent, indulgent, rich, luxurious. Words I would not use to describe this pie: healthy, low fat, low sugar, low calorie. But it is fantastic. Just be sure to share :)

For crust:
2c Thrive Macaroon Cookie Mix
1/2c Thrive Quick Oats
1/4c + 1T Hot Water

Preheat your oven to 375 and grease a pie plate (I used real butter on this one). Combine the cookie mix, oats and water in a bowl and stir until combined. Press into the pie plate and up the sides to form the crust. Bake for 15 minutes and allow to cool completely.

For filling:
1 Package Instant Chocolate Pudding Mix
1/2c Thrive Brownie Mix
1-1/2c Cold Milk

Combine these ingredients and mix until no lumps remain. Pour into the cooled pie crust and refrigerate for 1 hour. Top with fresh whipped cream, chocolate shavings, toasted coconut, or nothing at all!