Case Lot Sale Recipes (Treats and Eats Cooking Demo February Episode)

This month’s live cooking demo features 6 delicious recipes highlighting all of the items that are part of Thrive Life’s case lot sale this month! You can save up to 50% off by buying these items in bulk and then follow along to see how to cook with all of them!

Please note: To be notified of future cooking demos you can text the word “DEMO” to 717-788-3663

February Recipes

• Gluten-Free Cranberry Zucchini Bread
• Apple Pie Mug Cake
• Cranberry Appetizer Meatballs
• Cucumber Veggie Dip
• Mango Salsa
• Blackberry Jam

If you need to grab any of the ingredients to make these recipes you can get them at a discount and with free shipping if you shop through the Thrive delivery service or contact the person who invited you to watch the demo.

February Cooking Demo Replay – Case Lot Sale Recipes

CRANBERRY ZUCCHINI BREAD (gluten-free)

This recipe can be made with any flour and it works just fine! You can do it in one large 9×5 loaf pan but cooking time will be longer. Or you can make it in muffin tins to reduce cooking time. It features zucchini, applesauce, and cranberries which are all case lot sale items!

Ingredients
1 3/4 c. Flour (I used gluten-free flour)
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Nutmeg
1/2 c. Thrive Applesauce
1/2 c. Brown Sugar
1/2 c. White Sugar
1/4 c. Thrive Scrambled Egg Mix
1/4 c. Thrive Sour Cream Powder
2 tsp. Pure Vanilla Extract
1 1/2 c. Thrive Freeze-Dried Zucchini, broken into small chunks
1 3/4 c. Water
Optional: 1 c. Thrive Freeze-Dried Cranberries (or chocolate chips)

Directions:

Mix all the dry ingredients together, then add water and stir well. Gently stir in optional items at the end. Pour into 1 9×5 loaf pan, 12 muffin tins, or 6 mini loaf pans. Make sure to grease the pans with pam spray! Bake at 425 for 5 minutes, then reduce temperature to 350 and cook for another 15 minutes or so. If you are using mini loafs or a large loaf pan they will need a much longer cooking time. Just cook into a toothpick comes out clean when you test it!

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APPLE PIE MUG CAKE

For this recipe you will first need to make an apple pie filling using the Granny Smith Apples which are one of the case lot sale items. You can store this in the fridge and have an easy single-serving apple pie mug cake at any time!

Apple Pie Filling Ingredients:
1 pantry can of Granny Smith Apples, rehydrated in 1/2 c. water
1 T. Lemon Juice
1/2 c. Brown Sugar
1/4 c. White Sugar
1 1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Nutmeg
Pinch of Salt
2 T. Cornstarch
2 tsp. Vanilla Extract
2 T. Unsalted Butter

Apple Pie Filling Instructions:
In a medium sized pot combine apples and 1/2 c. of water. Sprinkle lemon juice over top. Let sit 5-10 minutes until softened. Add sugars, cinnamon, nutmeg, and salt and stir well. Turn heat to medium and begin to cook the apples. Cook for about 10 minutes. Add a little more water if all liquid is cooked off. Create a cornstarch slurry by mixing cornstarch with 2 tablespoons of water and whisking together. Pour the slurry into the apple mixture until it is dissolved. Continue cooking until mixture is thickened (2-3 minutes). Remove from heat and stir in vanilla and butter. Store in a glass jar until ready to use!

3 Minute Mug Cake Ingredients:
3/4 c. Flour
1/4 c. Sugar
1/2 tsp. Baking Powder
1/2 tsp. Cinnamon
1/2 c. Milk
4 T. Butter melted & cooled
1 tsp. Pure Vanilla Extract
1/2 c. Prepared Apple Pie Filling (see above)

Mug Cake Directions:
In a small bowl, whisk together flour, sugar, baking powder, and cinnamon. Add milk, butter, and vanilla and whisk well. Using 14-oz (or larger) microwave-safe mugs add several spoonfuls of batter to each mug. Sprinkle with a little cinnamon sugar & add a scoop of apple pie filling. Alternate layers, ending with cinnamon sugar. Microwave on high 1.5 – 2 minutes. Allow to cool for a couple of minutes before serving. Top with whipped cream or ice cream if desired!

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CRANBERRY APPETIZER MEATBALLS

Ingredients:
These meatballs make a yummy appetizer and come together in a jiffy if you use frozen meatballs. I made them a little too spicy so I have adjusted the recipe to sweeten it up and tone down the spice. Feel free to modify to your tastes. Cranberries are part of the case lot sale at a whopping 50% off!

Ingredients:
1 cup Fresh-Squeezed Orange Juice
2/3 c. Honey
2 c. Thrive Freeze-Dried Cranberries
1/4 c. Chili Sauce
1 tsp. Orange Zest
Salt and pepper, to taste
28 oz bag of Frozen Bite-Sized Meatballs

Directions:
1. Whisk together orange juice and honey in a large saucepan over medium heat until the honey dissolves. Add cranberries and cook for about 10 minutes, add 1/4 cup of water if you like a thinner sauce. Reduce heat and add chili sauce, orange zest, salt, and pepper. Simmer for an additional 10 to 15 minutes. Feel free to mash the cranberries with the back of a wooden spoon to achieve a jam-like consistency. Add cooked meatballs into the saucepan and coat well with the cranberry sauce.

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CUCUMBER VEGGIE DIP

This veggie dip actually CONTAINS veggies which makes it a little healthier, heartier, and oh so delicious. The cucumbers add a little sweetness to the savory flavors of cream cheese and mayo plus they are one of our featured case lot sale items!

Ingredients:
8 oz. Cream Cheese, softened

1 c. Mayonnaise

1 c. Thrive Freeze-Dried Cucumbers
3 T. Thrive Freeze-Dried Green Onions
1 T. Lemon Juice

1 tsp. Dill Weed

1/8 tsp. Cayenne Pepper
1/2 tsp. Salt
(adjust to personal preference)
1/4 tsp. Pepper

Directions:
Beat the cream cheese with a hand mixer until smooth. Add the rest of the ingredients and beat again until smooth and creamy. Cover tightly and chill until ready to serve. Perfect dip for a veggie tray or chips!

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MANGO SALSA

You can make a yummy homemade salsa at any time using freeze-dried ingredients. This recipe is a tweak on traditional tomato-based salsa and has more of a tropical flair. The mangos are one of the case lot sale items and are featured in this tropical salsa.

Ingredients:
1 c. Thrive Freeze-Dried Mangos
1/2 c. Thrive Freeze-Dried Pineapple
3/4 c. Water
1/2 c. Thrive Freeze-Dried Red Bell Peppers, chopped fine
1/4 c. Thrive Freeze-Dried Chopped Onions
1/4 c. Thrive Freeze-Dried Green Chili Peppers
1 pkt. True Lime Powder (or lime juice)
1/4 tsp. salt, to taste

Directions:
Combine mangos and pineapples with water in a zip-lock bag. Allow to sit for up to an hour. Pour into a small bowl (with liquid included). Add remaining ingredients and stir well. If all liquid is absorbed sprinkle with a little more water. If there is too much liquid you can drain it off before serving.

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BLACKBERRY JAM

“Fresh” fruit jams are so easy to make with freeze-dried fruit and you can make whatever variety tickles your fancy. In this video we demonstrated blackberry jam because that’s our featured case lot sale item.

Ingredients:
2 c. Sugar
1 c. Thrive Freeze-Dried Blackberries
Water to desired consistancy

Directions:
Powder blackberries in order to blend up the seeds. For other fruits this isn’t necessary, or you can leave some chunky for a chunkier jam. In a bowl combine fruit and sugar and stir well. Pour in water a little bit at a time until you reach your desired consistency. Thicker for jam on a toast, thinner is great for pancake toppings, etc.

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HOST A THRIVE PARTY

Do you have fun watching our cooking demos? We would love to help you host a Thrive party and we can cook up whatever you think your friends would like to see and show them how to save time and money in the kitchen using freeze-dried foods! Reach out to whoever invited you to this demo to get a party on your calendar and earn up to 30% in free food if your friends places orders through your event. Learn more about party options here.

- Jodi Weiss Schroeder
http://yourthrivelife.com