Articles in Category: Recipes

Dutch Oven: Almost Pumpkin Pie

on Sunday, 20 October 2013. Posted in Recipes


 Cooking Hot Meals when the Electricity's out!

There is magic in Dutch Oven Cooking.  Use the exact same ingredients at home at the food is ho-hum.  Cook them in a Dutch Oven and the food is delicious!  Don't believe us?  Try the recipe below and we dare you to tell us we're wrong!

ALMOST PUMPKIN PIE - Cook with 12” Dutch Oven


1 (29 ounce) can Pumpkin
1 tablespoon Pumpkin Pie Spice / or Cinnamon
3 Eggs
1 Cup Sugar
½ teaspoon Salt
1 teaspoon Vanilla
1 Cup Evaporated Milk


1 Package Yellow Cake Mix
1 Cup Chopped Pecans
1 Cup Butter

Mix together all filling ingredients. Pour into greased 12 inch Dutch Oven. Cut butter into cake mix with pastry blender then mix in nuts. Sprinkle over top. Bake for 1 hour with 8 coals on the bottom and 16 coals on the top. When done, may be served with whipped cream or ice cream, may also be served cold.

Serves 12-16; Source: DUTCH OVEN RECEIPES Volume 10-2013

This Month's DUTCH OVEN TIP:  Dutch Oven Size & it's Capacity

8 inch=2 quarts

10 inch=4 quarts

12 inch=6 quarts

12 inch deep=8 quarts

14 inch=8 quarts

14 inch deep=10 quarts

16 inch=12 quarts


Why Have Food Stored?

on Thursday, 19 September 2013. Posted in Recipes

Why Have Food Stored?

Before beginning a personal food store, ask yourself, “WHY bother?” Using some of the ideas below you may find the reason for starting now...using the foods now and preparing for future use as well. You probably have purchased rental, car, life, health, flood, earthquake, home, &/or appliances insurance… but, are you prepared with food insurance by stocking your own food store? Below is a list of possible reasons for you to start preparing and building your food insurance store. You may need food for: • Baby Foods • Backpacking/ Hiking • Road Closures • Camping/RVing • Convenient Meals • Crop Failures • Daily Use • Easy Preparation • Economic Crisis • Emergency Preparedness • Employment Layoffs • Food Insurance • Hunting/Fishing Trips • Independent Senior Citizens/College Student meals • Inflation Busting • Kids Snacks/School Lunches • Limited Food Supplies • Long Term Storage • National Disasters • Nutritional Supplementation • Supplementary Foods to current cooking • Tailgating Parties • Terrorism Threats (i.e. Boston, 911) • Unexpected Guests and Quick Meals • Weather closures. Remember, stores only carry about a 3-day supply of foods. Think about this: empty shelves, no electricity to run cash machines, no cash in your pockets, may mean no food purchases during times of need. If you would like a demonstration on using the ThriveLife foods you can contact me: Diane Hamilton C) 509-310-9069; H) 509-427-7042. If you are ready to start ordering food for your family’s pantry, please use the “The Mercantile” tab on this website. Thanks ( gets a small commission and you get the same great price!)

Homemade Cornbread

on Saturday, 07 September 2013. Posted in Recipes

Fall brings the idea of warm comfort foods. From our Thirve Cookbook comes this favorite. Combined with a tasty chili dish, this is an excellent dish for campers and hunters.

Homemade Cornbread
This southern basic will become a family favorite! The warm and rich texture will always make you feel at home.

Serves: 12
Prep time: 15 minutes
Total time: 45 minutes

½ cup butter, melted
1 c. THRIVE White Sugar
2 THRIVE whole eggs, rehydrate
(2 tablespoons powder + 4 tablespoons water)
3 tablespoons THRIVE powdered milk + 1 cup water + 1 tablespoon vinegar or lemon juice "OR" 1 c. buttermilk
½ teaspoon THRIVE baking soda
1 c. THRIVE cornmeal
1c THRIVE white flour
½ teaspoon THRIVE iodized salt

1) Preheat oven to 325 degrees
2) In a mixing bowl, whisk together melted butter and sugar. Add prepared eggs and prepared buttermilk and continue to whisk.
3) Combine dry ingredients in a separate bowl, mixing thoroughly; add to the wet ingredients. Stir until combined, but do not over mix.
4) Pour batter into a greased muffin pan or 8x8 inch-baking dish.
5) Bake for 20-30 minutes or until inserted toothpick comes out clean.

HINT: if using the dry all dry ingredients, this recipe can be prepackaged and made at the campsite, by just adding water!

Serving Directions:
Serve hot with rehydrated Thrive butter and sprinkle with Thrive honey crystals.