“Eggs-Travaganza” (Treats and Eats January Episode)

Watch this month’s episode of Treats and Eats with Krista and Jodi where we show you how to cook with Thrive’s Scrambled Egg Mix. It tends to be a product that really surprises people! We also feature several of the other January monthly specials from Thrive Life.
Please note: To be notified of future cooking demos you can text the word “DEMO” to 717-788-3663

January Recipes

Mini Quiches
Crepes
Scrambled Eggs
Cranberry/Peach Quickbread
Black Bean Cupcakes
Cranberry Christmas Cookies

CLICK HERE to view the January sale flyer and see what all is on sale! 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.

January Cooking Demo Replay – “Eggs-travaganza”

MINI QUICHES

You can make these fancy quiches using refrigerated pie crusts as the base or simply pour the egg mixture into muffin tins for an egg scramble.

Ingredients:
1 pkg refrigerated pie crusts, softened to directions
1/4 cup Thrive Scrambled Egg Mix
6 tbsp water
1/2 cup half n half
1/8 tsp salt
4 slices of bacon
1/2 cup Thrive Red Bell Pepper chopped
2 tbsp Thrive Green Onions
1/2 cup grated sharp cheddar cheese
12 grape tomatoes

Directions: Preheat oven to 400 degrees. Unroll one pie crust onto lightly floured surface, cut 12 disks out. Press disks into wells of mini-muffin pan using a shaper. Whisk eggs, half n half & salt. Place in a measuring cup and set aside. Finely chop bacon and bell pepper, and green onions. Grate cheese. Combine bacon, pepper, onions and cheese. Pour egg mixture into each shell evenly. Sprinkle evenly with cheese mixture. Cut tomatoes in half lengthways and top with cut side up. Sprinkle with black pepper. Bake 14-16 minutes or until set.

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CREPES

A simple and delicious recipe that’s perfect for any “Breakfast for Dinner” and made even easier with scrambled egg mix!

Ingredients:
1 cup Flour
1/4 cup Thrive Instant Milk
6 T. Thrive Scrambled Egg Mix
1 T. White Sugar
1 tsp. Vanilla
1 1/2 c. Water

Directions: Mix dry ingredients together. Add water and whisk until smooth. Add vanilla. Butter a frying pan and pour about 1/3 cup of batter into it. Swirl the batter around the pan to make a thin crepe. Cover with a lid and allow to set up until it’s easy to flip. Flip over and cook other side until golden brown. Top with a cranberry (or other fruit) compote.

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SCRAMBLED EGGS

You can easily make REAL scrambled eggs using Thrive Scrambled Egg Mix

Ingredients:
1/4 c. Thrive Scrambled Egg Mix
6 T. Water

Directions: Whisk together the egg powder and water. Cook in a frying pan the way you would cook regular eggs. IT REALLY WORKS!

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CRANBERRY/PEACH QUICKBREAD

You can make this with any combination of fruits but the tart cranberries pair very nicely with the sweet peaches!

Ingredients:
1 c. Flour
2/3 c. White Sugar
1/2 tsp. Baking Powder
1/2 tsp. Cinnamon
1/4 tsp. Salt
4 T. Thrive Scrambled Egg Mix
1/2 c. Thrive Applesauce
1 c. Thrive Cranberries
1 c. Thrive Peaches
1 c. Water

Directions: Add one copy of water to cranberries and peaches. Allow to sit for a few minutes. Stir in remaining ingredients until well-mixed. Bake in a grease 4×8 loaf pan for 40 minutes at 350°. Remove from pan and eat warm with butter.

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BLACK BEAN CUPCAKES

These are delicious, gluten-free, and no one will know you are cooking with food storage!

Ingredients:
2 c. THRIVE Instant Black Beans
1/2 c. THRIVE Scrambled Egg Mix + 3/4 c. water
1 tbsp. vanilla
1/3 c. butter
3/4 c. Cane Sugar
1/2 tsp. Baking Soda
1 tsp. Baking Powder
1/3 c. cocoa powder
Frosting:
3 tbsp. butter
1 1/2 oz. cream cheese
1 1/3 c. Powdered Sugar
3 tbsp. cocoa powder
1 tsp. cream

Directions: Cook beans and rinse with cold water. In a blender, blend beans, egg mixture, and vanilla until completely liquefied. In a mixing bowl, cream together butter and sugar until light and fluffy. Add baking soda, baking powder, and cocoa powder. Add bean mixture and beat until smooth. Scoop batter into prepared muffin tins. Bake at 350 F for 14–18 minutes, until toothpick comes out clean. Cool for 5 minutes and remove from tins.

For frosting, cream together butter and cream cheese until smooth. Add sugar and cocoa powder. Mix in cream and beat at high speed for 30 seconds. Frost cupcakes when cool.

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CRANBERRY/WHITE CHOCOLATE COOKIES

This recipe can be packed into a quart jar for a fun gift idea or just made into delicious cookies whenever you feel the craving.

Ingredients:
1/3 cup Thrive sugar
1/3 cup packed Thrive brown sugar
1 tablespoon Thrive scrambled egg powder
3/4 cup Thrive all-purpose flour
1 teaspoon vanilla powder (can be found at grocery store or on Amazon)
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup Thrive quick-cooking oats
2/3 cup Thrive freeze-dried cranberries or craisins
2/3 cup vanilla or white chocolate chips

1/2 cup butter, melted
2 tablespoons water

Directions: Stir all dry ingredients until well mixed. Add melted butter and water and stir. Cover and refrigerate for 30 minutes. Drop by the tablespoonfuls onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until browned. Remove to wire racks to cool.

- Jodi Weiss Schroeder
http://yourthrivelife.com