Natalie Riley’s great recipe for spinach dip utilizes – you guessed it! – THRIVE Freeze Dried Chopped Spinach. As November gets underway, you’ll have the chance to serve this delicious dip in all sorts of situations. Dress it up and make it a part of Thanksgiving dinner, or keep it casual for a football game. I love how this recipe can include all sorts of extra ingredients (even Tabasco sauce!) to make it a special favorite in your family. Give it a try the next time you’ve got guests to feed or want to treat yourself to something yummy. Enjoy!

I love this idea for making a spaghetti dinner feel a little more classy and personal. In the video below, Natalie Riley shows us how to use homegrown tomatoes and THRIVE Tomato Powder to make a great sauce for your Spaghetti and Meatball dinner.

Not too long ago, I got to spend some time with our Shelf Reliance chef, Natalie Riley, while she created delicious meals from THRIVE food storage. It was great to see her at work, and it was even better to taste the things she whipped up after the cameras stopped rolling. By far and away, my favorite recipe was the one for THRIVE Blackberry Muffins.

The ricotta cheese, orange zest, and blackberries in this recipe combine to make a moist, scrumptious treat. I simply can’t tell you how delicious the muffins tasted, so I think you’ll have to try them out for yourself. Natalie’s video gives you a great idea of how to make the muffins, step-by-step. You can also see the straightforward instructions by visiting the recipe page for THRIVE Blackberry Muffins. Enjoy!

If you’ve visited a grocery store in the last week or so, you’ve probably noticed the orange glow of pumpkins. The rumor is that bad weather has actually caused a shortage of pumpkins, both the carving kind and the canned variety, but if you’re lucky enough to get your hands on some between now and Halloween, here are some recipes to make the trouble worth your while.

Pumpkin Stew

INGREDIENTS

2 lbs beef stew meat, cut into 1-inch cubes, or 2 c THRIVE Beef TVP, rehydrated and drained
3 tbsp vegetable oil, divided
1 c water
3 c THRIVE Potato Chunks, rehydrated and drained
3 c THRIVE Carrot Dices, rehydrated and drained
1 c THRIVE Red & Green Bell Peppers
4 cloves garlic, minced
1 1/2 c THRIVE Freeze Dried Chopped Onions, rehydrated and drained
2 tsp THRIVE Iodized Salt
1/2 tsp ground black pepper
1 can (14.5 oz) whole peeled tomatoes, chopped
2 tbsp THRIVE Beef Bouillon granules
1 sugar pumpkin

DIRECTIONS

* Heat 2 tbsp oil in a large saucepan over medium-high heat. Place beef or TVP in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, peppers, garlic, onion, salt, and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.

* Dissolve the bouillon into the beef mixture, then add the tomatoes.

* Preheat oven to 325 degrees F.

* Cut the top off of the pumpkin; remove seeds and pulp. Place the pumpkin shell in a heavy baking pan and fill with the beef mixture. Brush the outside of the pumpkin with the remaining vegetable oil.

* Bake filled pumpkin in the preheated oven for 2 hours or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving. Serves 8.

Pumpkin Pie Bread

INGREDIENTS

3 1/2 c THRIVE White Flour
2 tsp THRIVE Baking Soda
1 tsp THRIVE Baking Powder
3 tsp pumpkin pie spice
1 tsp THRIVE Iodized Salt
3 c THRIVE White Sugar
1 c vegetable oil
4 eggs, prepared from THRIVE Whole Eggs
1 can (15 oz) pumpkin puree
1/2 c water

DIRECTIONS

* Preheat oven to 350 degrees F. Grease two 9×5 inch loaf pans.

* Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.

* In a large bowl, beat together sugar, oil, eggs, and pumpkin puree. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans.

* Bake pans in the preheated oven for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving. Serves 24.

Pumpkin Crunch Parfaits

INGREDIENTS

3/4 c THRIVE Powdered Milk, prepared and chilled
1 pkg (3.4 oz) instant vanilla pudding mix
2 c whipped topping
1 c canned pumpkin
1/2 tsp pumpkin pie spice
1 c chopped pecans
1 1/2 c crushed gingersnaps
additional whipped topping, if desired

DIRECTIONS

* In a large mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Stir in whipped topping, pumpkin, and pumpkin pie spice; mix well. Fold in pecans.

* Spoon half of the mixture into parfait glasses and top with some of the gingersnap crumbs. Repeat layers. Top with additional whipped topping, if desired. Serves 6.

It’s been approaching for a while now, and here at Shelf Reliance headquarters, a cold snap is finally upon us. I’m not sure what the weather’s like in your neck of the woods, but the sudden change in weather here has put me in the mood for warm comfort foods that I can eat while curled up in a blanket on the couch. A delicious bowl of Cheesy Potato and Corn Chowder fits the bill perfectly.

Cheesy Potato and Corn Chowder

INGREDIENTS

2 tbsp margarine
1 c THRIVE Freeze Dried Celery, rehydrated and drained
1 c THRIVE Freeze Dried Chopped Onions, rehydrated and drained
3 1/2 c prepared THRIVE Chicken Bouillon
3 c THRIVE Potato Chunks, rehydrated and drained
1 1/2 c THRIVE Freeze Dried Sweet Corn, rehydrated and drained
1 can (4 oz) diced green chiles
1 pkg (2.5 oz) country style gravy mix
2 c prepared THRIVE Powdered Milk
1 c shredded cheese (any variety)

DIRECTIONS

* In a large saucepan, melt margarine over medium-high heat. Add celery and onion; cook and stir until tender (about 5 minutes).

* Add prepared chicken bouillon to the ban and bring to a boil. Add potatoes; cook over low heat for 20-25 minutes or until potatoes are soft, stirring occasionally. Stir in corn and chiles, then return mixture to the boiling point.

* Dissolve gravy mix in prepared milk and stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

Serves 6.

The blog has been featuring more and more recipe videos lately, and I think you’ll be pleased with the newest example of how to make delicious food with THRIVE, Shelf Reliance’s line of food storage. While casseroles and pasta dishes may be the mainstays of cooking from food storage, there are a number of more exotic recipes that you can whip up. Watch as our own Natalie Riley makes Lumpia, a traditional Filipino Spring Roll. Her ingredients include Beef TVP, Carrot Dices, and Potato Chunks – all from THRIVE.

Looks delicious! This is a recipe that’s impressive, tasty, and surprisingly easy. That’s a winning combination, if you ask me. What are some foreign foods or ethnic dishes that you make with ingredients from your food storage supply? You can tell our readers all about it by leaving a comment below. Thanks for reading, and good luck in the kitchen!

When it comes to cooking with food storage, the casserole is a staple of a family’s weekly menu. The casserole recipe I’ll be sharing today is a great starting point, but the fantastic thing about it is that there are a wide variety of possible variations that you can make based on your personal preferences and the food you have available. Try adding different vegetables, substituting chicken with other meats or separate protein sources, or testing out another kind of soup. With that advice in mind, let’s move on to the recipe.

Chicken Vegetable Casserole

INGREDIENTS

1 can chicken chunks (1 lb), drained
1/2 c THRIVE Freeze Dried Broccoli
1/2 c THRIVE Carrot Dices
1-2 tbsp THRIVE Freeze Dried Chopped Onions
salt and pepper to taste
1/2 lb pasta (such as fettucine), cooked and drained
1 can cream of chicken soup, diluted with 1/4 can of prepared THRIVE Powdered Milk

DIRECTIONS

* Toss cooked noodles, soup, and milk in a large bowl with vegetables and onion until completely coated. Add salt and pepper to taste.

* Transfer half of the mixture to a casserole dish, then spread half of the chicken chunks over the mixture. Add the rest of the noodles and finish with chicken chunks on top. Make sure sauce is covering all the meat to keep it from drying out.

* Cover with foil and bake at 350 degrees until bubbly (about 35-40 minutes).

The public school year is back in action, and those of you who help to pack your kids’ school lunches are probably feeling the strain. When my brothers and I were all still living at home and eating the brown bag lunches my mom made for us, she was less than fond of this morning ritual. It’s little wonder; making the same basic lunches day after day can get boring awfully quick, and when these lunches are full of sugary, expensive snacks from the grocery store, it’s hard to feel good about what you’re serving up. Well, the Shelf Reliance blog is here to help. Today’s recipe exchange features three recipes for healthy, appealing, homemade snacks that your kids will love to eat (instead of trade) at the lunch table.

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Homemade Fruit Roll-Ups

Ingredients

8 oz dried fruit (such as THRIVE Freeze Dried Apricot, Freeze Dried Mango, or Freeze Dried Pineapple Chunks)
1 1/2 c water

Directions

* Preheat oven to 250 degrees Fahrenheit.

* Line a 12 x 15 in baking sheet with aluminum foil; coat foil with non-stick cooking spray.

* Combine dried fruit with water in a heavy saucepan and simmer for 30 minutes or until fruit is very soft. Drain excess liquid and pour fruit into a blender. Puree until very smooth.

* Pour fruit onto prepared foil and spread evenly, making sure there are no holes. Place baking sheet into oven for 25 minutes. Without opening oven, turn heat off and leave oven door shut for 8 hours.

* Remove baking sheet from oven and gently peel fruit from foil. Set on waxed paper, right-side down, and press down. Cut into 12 even strips, lengthwise. Roll each strip with the paper side out and store in plastic bags until ready to eat.

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Mini Apple Pies

Ingredients

1/2 c butter, softened
1/2 tsp THRIVE Iodized Salt
2 c THRIVE White Flour
1/4 c ice water
additional 2 tbsp butter (not necessarily softened)
2 c THRIVE Apple Chips
1/4 c packed THRIVE Brown Sugar
1/4 tsp ground cinnamon
1 egg, made from THRIVE Whole Eggs
1 tbsp water
1 tsp THRIVE White Sugar

Directions

* Combine softened butter, salt, and flour and mix together until crumbly. Add ice water and stir until dough forms. Set aside.

* Melt 2 tbsp butter in a small pan over low-medium heat. Add apples and cook until apples soften (about 5 minutes). Add brown sugar to apples; cook and stir until sugar is dissolved. Remove apples from heat and stir in cinnamon.

* Roll dough to 1/8-inch thickness and cut into 12 rounds with a 4-inch biscuit cutter or knife.

* Place dough rounds onto greased baking sheets. Top half of each round with a tablespoon of apple mixture. Fold dough over apples and seal with hands or a fork. Cut a small slit in the top of each pie to vent steam.

*Combine egg, 1 tablespoon water, and sugar until well-blended and sugar is dissolved. Brush mixture on the top of each pie. Bake pies at 375 degrees for 15 minutes or until pies are golden brown and bubbly. Cool completely before storing.

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Fruit and Grain Bars

Ingredients

1 box yellow cake mix
2 cups THRIVE Quick Oats
1/2 tsp ground cinnamon
1/4 c packed THRIVE Brown Sugar
1/2 c butter, melted
1 egg, made from THRIVE Whole Eggs
1 c jelly, jam, preserves, or fruit spread

Directions

* Combine cake mix, oats, cinnamon, and brown sugar; mix together. Add egg and melted butter and stir with a wodden spoon until evenly combined.

* Pour half of the batter into a greased 9 x 13 inch baking pan and spread evenly. Top with fruit spread and distribute over the whole crust. Crumble the remaining cake mixture over the fruit spread and press lightly with hands.

* Bake at 350 degrees Fahrenheit for 30 minutes or until top is golden. Cool well and cut into 20 bars.

As suggested by last week’s giveaway winner, this week’s Recipe Exchange post will feature two recipes that are made exclusively from food storage items, along with some tips for storing cooking oil.

Tuna Noodle Casserole

Ingredients

2 cans (21.5 oz) condensed cream of mushroom soup
1 c THRIVE Powdered Milk, prepared
2 c THRIVE Freeze Dried Green Peas, rehydrated and drained
2 cans (20 oz) tuna, drained
4 c THRIVE Egg Noodle Pasta, cooked
2 tbsp dry bread crumbs
1 tbsp THRIVE Butter Powder, prepared

Directions

*Stir soup, milk, drained peas, drained tuna, and cooked noodles in a 3 qt casserole dish. Bake at 400 degrees fahrenheit for 30 minutes or until tuna mixture is hot and bubbling.

*Remove casserole from oven and stir. In a separate bowl, combine bread crumbs and butter; sprinkle over tuna mixture. Bake 5 additional minutes or until bread crumbs are browned.

Southwestern Chicken & White Bean Soup

Ingredients

1 tbsp vegetable oil
1 lb canned chicken, drained
1 3/4 c broth from THRIVE Chicken Bouillon
1 c salsa (homemade or store-bought)
3 cloves garlic, minced, or garlic powder to taste
2 tsp ground cumin
2 c THRIVE Small White Navy Beans, pre-cooked
1 c THRIVE Freeze Dried Sweet Corn, rehydrated and drained
1 c THRIVE Chopped Onions, rehydrated and drained

Directions

*Heat the oil in a 10-inch skillet over medium-high heat. Add chicken and cook until warm and slightly browned, stirring often.

*Combine the chicken in a slow cooker with broth, salsa, garlic, cumin, beans, corn, and onion. Cover and cook on low for 8-9 hours (or on high for 4-5 hours).

How to Store Oil

You can maximize your oil’s shelf life by keeping it cool and dark, so that glass bottle in the window or on the shelf next to the stove aren’t the best options. The typical kitchen pantry is a great way to go for most people. If you tend to go through cooking oils quite slowly, you can actually refrigerate many oils. They’ll solidify and turn cloudy in the refrigerator, but they’ll return to their normal state when given a chance to warm. Use tinted glass or nonreactive metal containers containers that seal tightly to store oil.

In a cool, dark place, oils have a shelf life of three to six months. Exposing the oil to excessive heat, air, and light will create free radicals, leading to excessive oxidation and a rancid taste. Oxidation and free radicals also have some pretty nasty side effects for your health.

If another spot is not available, oils can be refrigerated. Refrigeration is a great option for storing all olive oils (except premium extra-virgin ones) for long-term use. Olive oil connoisseurs recommend storing premium extra-virgin olive oils at room temperature to avoid condensation, which would ruin the flavor. Refrigeration does not affect the quality or flavor of other olive oils. If you need to store your oil for longer than a year or two, you can stick it in the freezer. Strangely enough, olive oil freezes really well without losing its health properties or flavor.

In my younger days, I worked at a catering company famous for its dutch oven cooking. Over time, most of the food we made there became less enticing to me, but I was always up for some delicious peach cobbler with a big scoop of vanilla ice cream on the top. It was my absolute favorite, and sadly, moving on to the rest of my life has meant the end of free cobbler. Imagine, then, how glorious it was to work with Natalie Riley on some recent recipe shoots and get a taste of her take on the classic cobbler:

Blueberry Peach Cobbler

Using both peaches and blueberries in a cobbler is the best idea I’ve ever heard of. Take my advice and try making this yummy treat in your own kitchen. Grab a carton of vanilla ice cream, while you’re at it. It’s incredibly easy to put together; when I gave it a try, it took me just under an hour. Enjoy!

INGREDIENTS

1/2 c butter (at room temperature)

3/4 c THRIVE White Sugar, divided