Thanksgiving Favorites (Treats and Eats November Episode)

Watch this month’s episode of Treats and Eats with Krista and Jodi where we show you how to make Thanksgiving favorites easier and more delicious using freeze-dried foods. We feature several of the November monthly specials from Thrive Life and some items that will be on the Black Friday sale!
Please note: To be notified of future cooking demos you can text the word “DEMO” to 717-788-3663

November Recipes

Cranberry Salsa
Homemade Cranberry Sauce
Mashed Potatoes
Southern Stuffing
Green Bean Casserole
Pumpkin Pie
Egg Nog
Fruity Mocktail

CLICK HERE to view the November sale flyer or CLICK HERE to view the Black Friday sale flyer and contact whoever invited you to the demo to start shopping! If you need to grab any of the ingredients to make these recipes you can get them from 25-40% off and with free shipping if you shop through the Thrive delivery service or contact the person who invited you to watch the demo.

November Cooking Demo Replay – Thanksgiving Favorites

CRANBERRY SALSA

This appetizer is sure to be a hit at any Thanksgiving dinner. Pair it with cream cheese and your favorite cracker (even gluten-free crackers work!)

Ingredients:
2 c. Thrive Sweetened Cranberries (BLACK FRIDAY SALE)
1/4 c. Thrive Green Chili Peppers
1/4 c. Thrive Green Onions
2 T. Dried Cilantro or 1 tsp. Fresh Cilantro
1 1/2 c. Water
3/4 c. Powdered Sugar
1 T. Lemon Juice
1/2 tsp. Salt

Directions: Put cranberries, chili peppers, and cilantro in a bowl. Add water and lemon juice and stir until everything is moist. Stir in sugar and salt to taste. Chill for 2 hours. Serve over cream cheese with your favorite crackers or tortilla chips.

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HOMEMADE CRANBERRY SAUCE

Make this homemade sauce as chunky or smooth as you like, and the fresh taste is better than any canned cranberry sauce!

Ingredients:
2/3 c. White Sugar
1/3 c. Brown sugar
1/3 c. Water
2/3 c. Orange Juice
3 c. Thrive Sweetened Cranberries (BLACK FRIDAY SALE)

Directions: Combine sugars, water, and orange juice in a medium-sized saucepan over medium heat. Stir occasionally until sugars are dissolved, and bring to a boil. Add in the cranberries and return to a boil. Reduce heat to a simmer and continue to cook cranberries, stirring occasionally, 10-15 minutes or until the berries are soft and the mixture is slightly reduced. The longer you cook your cranberries the thicker your mixture will be, but it will also thicken up after standing. Feel free to blend the berries at this point with a hand blender if you like a smoother sauce. Transfer mixture to a bowl and allow it to cool for at least 20 minutes at room temperature. Cover and refrigerate at least 2 hours before serving.

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MASHED POTATOES

One thing that is a big time suck on Thanksgiving is peeling, cooking, and mashing potatoes. Thrive mashed potatoes are a really good alternative if you want to save a bit of time this year!

Ingredients:
5 T. Thrive Instant Milk (NOVEMBER SPECIAL)
1 1/2 c. Water
1 c. Thrive Mashed Potatoes (BLACK FRIDAY SALE)
Butter
Salt & Pepper

Directions: Bring the water and instant milk to a boil. Add mashed potatoes, butter, salt and pepper and whisk until combined. Remove from heat and allow to rest 1 minute before serving. Makes 1 1/3 cups.

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SOUTHERN STUFFING

Try this sausage stuffing if you want a delicious traditional southern dish to add to your Thanksgiving table.

Day before:
Make a big pan of cornbread. Grease your 9×13 pan and set oven at 425. You can use a family recipe, a boxed mix, whatever you so choose. I put a few biscuits in as well – you can make from scratch or use the frozen ones. When the cornbread and biscuits are cooled, crumble bread and refrigerate until ready to make the dressing.

Day of:
Mix in a bowl and let it sit for an hour:
2 c. Freeze-Dried Sausage (NOVEMBER SPECIAL)
1 c. Freeze-Dried Onions
1 c. Freeze-Dried Celery (NOVEMBER SPECIAL)
1 1/2 c. Water mixed with 1.5 tsp. of Chicken Bouillon

Directions: Turn oven on 350 degrees. Combine bread/biscuit mixture with sausage/onion/celery mixture in a large bowl. Pour about 3 cups of chicken bouillon, a little at a time and mix everything. You want it moist, but you want it to soak up the yummy bouillon, so let it sit for a few minutes. Add 2 tbsp of poultry seasoning and salt and pepper, to your liking. Make sure it is thoroughly wet. Pour mixture into large baking dish and bake for 45 minutes to an hour or until brown on the sides and top.

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GREEN BEAN CASSEROLE

This tasty holiday staple is so good and takes only a few minutes to prepare using Thrive. My husband even said it was the best green bean casserole he’s ever tasted!

Ingredients:
1 c. Thrive Mushrooms (NOVEMBER SPECIAL)
2 T. Thrive Chopped Onions
1 tsp. Thrive Garlic (or regular)
3 T. Butter
4 T. White Flour
1 c. Heavy Cream
4 T. Thrive Instant Milk + 1 1/4 c. Water (NOVEMBER SPECIAL)
1/2 tsp. Salt
1/4 tsp. Peppercorn Seasoning
2 c. Thrive Green Beans
2 c. French onions

Directions: Preheat oven to 350F. Place green beans in a small bowl and cover with warm water to reconstitute. Place mushrooms and onions in another bowl and cover with warm water to reconstitute; allow to sit for 2 minutes and then drain well, pushing excess water from mushrooms. In a medium-size saucepan, sauté garlic in butter. Add mushrooms and onions and stir to blend. Sprinkle in flour to make a roux, stirring to incorporate. Add cream and then milk, stir well to distribute roux, and turn heat to medium low. Add seasonings and stir occasionally to keep from burning. Bring to a simmer and allow to thicken. Add green beans and mix well. Pour mixture into an 8×8 casserole dish. Top with fried onions and bake for 12 minutes. Cool for a few minutes before serving. Sauce will thicken upon standing.

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PUMPKIN PIE

Make your Thanksgiving desserts easy and stress free with this simple and delicious pumpkin pie recipe made with all ingredients in your pantry (if you make your own crusts).

Ingredients:
3⁄4 c. White Sugar
1⁄4 tsp. Salt
1 tsp. Ground Cinnamon
1⁄2 tsp. Ground Ginger
1⁄4 tsp. Ground Cloves
1/4 c. Thrive Scrambled Egg Mix (NOVEMBER SPECIAL)
1 c. Thrive Instant Milk (NOVEMBER SPECIAL)
1 1/2 c. Water
1 (15 ounce) can libby’s 100% pumpkin puree
2 9″ prepared Pie Crusts (not deep-dish)

Directions: Preheat oven to 350. Poke holes in the pie crusts and bake for 10 minutes. Meanwhile, blend 1 1/2 cups water with first 7 ingredients using a blender or immersion mixer. Whisk in the can of pumpkin puree until smooth. Split the mixture between the two pie crusts. Increase the oven to 425 and bake for 15 minutes. Reduce back down to 350 and bake for 45-50 minutes or until knife inserted near center comes out clean. Allow to cool for 2 hours to allow to set up completely. Top with whipped cream and enjoy!

HELPFUL HINT: Be careful closing your oven when checking on your pies or you may end up with a disaster like I did on our live video ….

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EGG NOG

This homemade egg nog gives off horchata vibes but is so good and you can have it at any time with ingredients in your food storage. While it’s not quite as thick as traditional eggnog it has all of the delicious flavor.

Ingredients:
1 1/3 c. Thrive Instant Milk (NOVEMBER SPECIAL)
1 tsp. Vanilla Powder
1/4 tsp. Ground Nutmeg
1/2 tsp. Ground Cinnamon
6 T. Thrive Scrambled Egg Mix (NOVEMBER SPECIAL)
1/3 c. White Sugar
4 c. Water
1 c. Ice

Directions: Mix all ingredients in a blender for 1 minute. Garnish with whipped cream and a sprinkle of cinnamon.

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FRUITY MOCKTAIL

Spice up your sparkling cider with a little freeze-dried tom ake it more festive and flavorful.

Ingredients:
1 bottle Sparkling Apple Cider (flavor of choice)
Freeze-dried fruit of choice (I used Cranberries, Peaches & Strawberries)

Directions: Add fruit of choice to your bubbly drink and enjoy!

- Jodi Weiss Schroeder
http://yourthrivelife.com