Friday, November 25, 2011

Black Friday Sale

Did you remember the Shelf Reliance Black Friday Sale? Sale prices are available all weekend.

Check it out.

Tuesday, November 22, 2011

Shelf Reliance Black Friday Sale--The Complete List

Black Friday is a great time to stock up on food storage and emergency products.  You might be building your own supply or giving preparedness items as a gift, either way this weekend is the time to get great deals.
The Shelf Reliance Black Friday Sale starts Friday November 25th at 12:00 midnight MST and continues through Monday November 28th.  at 12:00 midnight  MST.
 You can place an order on my website at or by following the links below.

These links should all show the sale pricing until Monday November 28th at midnight. 

The sale includes 20% off all consultant starter kits, up to 50% off Thrive foods, Huge savings on shelving, emergency kits, and wheat grinders.
Happy Shopping

Save 20% on Consultant Starter Kits

Becoming a Shelf Reliance Consultant is one of the best decisions I have ever made.  If you are hardworking and ready to build an amazing business I would love to have you join my team.

Consultant Starter Kit  . . . . . . . Regular: $199.00 SALE: $159.19
Consultant Value Starter Kit  .  .  Regular: $289.00 SALE: $231.19
Consultant Deluxe Starter Kit  .  Regular: $579.00 SALE: $463.19
Super Deluxe Starter Kit  . . . . .  Regular: $899.99 SALE: $719.99

Need more info on becoming a Shelf Reliance Consultant? 
Get Started  If you are ready to sign up this is where you need to go.

Or contact me directly I would be happy to answer any questions you have: or 435-535-1470 (I live in MST)

Food Storage
All prices are for #10 Gallon sized Cans, pouches, pantry cans and buckets are also on sale. 

Mixed Veggie Pack SALE: $57.79
Regular Retail Price: $97.89

 6 Grain Pancake Mix   SALE: $7.59   Regular Retail Price: $10.99 
Cornmeal  SALE: $5.09  Regular Retail Price: $8.59
Egg Noodle Pasta   SALE: $5.79  Regular Retail Price: $9.69 
Elbow Macaroni  SALE: $5.49  Regular Retail Price: $9.19 
Quick Oats   SALE: $4.59  Regular Retail Price: $6.59 
Instant White Rice  SALE: $7.79  Regular Retail Price: $11.19 
White Rice  SALE: $6.69  Regular Retail Price: $9.59 

           Freeze Dried Broccoli  SALE: $13.69  Regular Retail Price: $19.59 
Carrot Dices  SALE: $10.19  Regular Retail Price: $17.09 
Freeze Dried Sweet Corn   SALE: $10.39  Regular Retail Price: $17.39
Chopped Onions  SALE: $9.09  Regular Retail Price: $13.09
Freeze Dried Green Peas SALE: $12.29 Regular Retail Price: $20.59 
Mixed Bell Peppers SALE: $10.99 Regular Retail Price: $18.39 
Potato Chunks  SALE: $6.39 Regular Retail Price: $12.89 
Potato Beads  SALE: $11.09  Regular Retail Price: $15.99
Tomato Powder  SALE: $24.39 Regular Retail Price: $35.19 


Apple Chips SALE: $8.79  Regular Retail Price: $14.69 
Freeze Dried Peach Slices SALE: $21.39 Regular Retail Price: $30.79 
Freeze Dried Raspberries   SALE: $23.39 Regular Retail Price: $33.69 


Chocolate Drink Mix  SALE: $14.79  Regular Retail Price: $21.29 
Powdered Non-fat Milk SALE: $10.39 Regular Retail Price: $17.39 
Regular Retail Price: $43.59 

Meat and Beans 
Black Beans SALE: $8.59  Regular Retail Price: $14.39 
Kidney Beans SALE: $9.49 Regular Retail Price: $13.59 
Small White Navy Beans  SALE: $10.29 Regular Retail Price: $14.79 
Bacon TVP SALE: $7.79  Regular Retail Price: $11.19 
Beef TVP  SALE: $8.89  Regular Retail Price: $12.79 
Ham TVP  SALE: $9.79  Regular Retail Price: $14.09 
Sausage TVP SALE: $9.49 Regular Retail Price: $13.59 
Taco TVP SALE: $11.09  Regular Retail Price: $15.89 


Brown Sugar SALE: $7.59  Regular Retail Price: $10.99 
Beef Bouillon SALE: $18.49 Regular Retail Price: $26.69 

Macaroon Cookies SALE: $11.59  Regular Retail Price: $16.69

Wheat Grinder
Regular Retail Price: $79.99 

72 Hour Kits
 Vigilance Basic  1 Person Kit  SALE: $49.19 
Regular Retail Price: $74.99 

Providence Basic   2 Person Kit  SALE: $77.89
Regular Retail Price: $109.99 

Expedition Basic   4 Person Kit  SALE: $138.09 
#43352 Regular Retail Price: $189.99 

Harvest 72˝  SALE: $249.99
Regular Retail Price: $459.
**If the sale price does not show up add it to you cart and the correct sale price will show up. 

Harvest 72˝ #10 SALE: $249.99
Regular Retail Price: $459.99 
**If the sale price does not show up add it to you cart and the correct sale price will show up. 

Harvest Under the Bed SALE: $69.99 
Regular Retail Price: $99.99 

Cansolidator Cupboard  SALE: $17.09 
Regular Retail Price: $34.99 

Cansolidator Pantry  SALE: 18.99
Regular Retail Price: $44.99 

Shelf Reliance Black Friday Sneak Peek

The Shelf Reliance Black Friday Sale is coming.   
Sale starts Friday November 25th at 12:00 midnight MST  through Monday November 28th  at 12:00 midnight  MST.

Quantities are limited. 

You can place an order through my consultant store at  or by following the links below.  Or you can contact me directly. or 435-535-1470 

The links on this page will NOT reflect the sale price until Black Friday November 25th.

Consultant Starter Kits will all be 20% off.  If you are interested in becoming a consultant this is a great time.   Sign up during the first day and you can place orders for you family and friends during the sale.

Lots of things are on sale to I’ve picked out a few deals you don’t want to miss.

My Top 5 Sale Picks

1. Mixed Veggie Pack SALE: $57.79

          The Mixed Veggie 6-Pack includes gallon-sized cans of freeze dried and dehydrated vegetables.
·         1 Carrot Dices - Dehydrated
·         1 Cauliflower - Freeze Dried
·         1 Sweet Corn - Freeze Dried
·         1 Chopped Onions - Freeze Dried
·         1 Potato Chunks - Dehydrated
·         1 Green Beans - Freeze Dried

This is in my opinion the BEST deal of the sale. 
The regular retail price is $97.89 making the sale price a savings of $40.10.  There are 6 cans in the package making each can only $9.63.   That is a screaming good deal.

I love to use the items in this pack to use to make soup.  A ½ a cup of each veggie added to some broth and simmered for 10 minutes and dinner is on the table.  Love it.

This is what I am giving to everyone for Christmas this year. (If you are on my Christmas list pretend to be surprised!)

2.  Freeze Dried Broccoli  SALE: $13.69  

If I had to choose only one freeze dried veggie to store it would be the broccoli.  I’ll warn you the freeze dried broccoli is ugly, but it is delicious.  To reconstitute simmer in hot water for 7 minutes and you’re ready to eat.  It works great is casseroles, soups, and as a side dishes.  And $13.69 is a great price.  Which when you do the math comes out to be $0.29 per serving. 

3. Freeze Dried Peach Slices SALE: $21.39 

The peach slices are large slices.  We love to eat them as a snack  and we use them in all our peach cobblers and pies.  

4.  Harvest 72˝ #10 SALE: $249.99

I have 2 harvest #10s and I LOVE them.  My food storage is now organized and usable instead of being in a huge stack of boxes.   This is a great shelf at a great price.  The traditional Harvest is also on sale at this price. 

5. Expedition Basic   4 Person Kit  SALE: $138.09  

 This is a great kit.  Everything comes packaged in two heavy duty back packs.  All you need to add is clothing and personal medication.  I love it.  I tried once to make my own by purchasing things individually from a local store.  It ended up being way more expensive than I thought.  Buying it all at once is a great way to get it done. 

Monday, November 21, 2011

Holiday Side Dishes: Simple Cream Biscuits

My sister recently shared this recipe with me and I am delighted with it.  These biscuits are super easy to make, and are delicious.   

This recipe is from a true southern lady.  And those southern ladies really know how to make great biscuits

Cream Biscuits
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 ½ to 2 cups  heavy whipping cream

Stir together.
Place in a round cake pan or a square 9 x9 pan.
Bake at 400 degrees about 10 minutes until set and golden.  Cut and serve. 

Sunday, November 20, 2011

Two Non-Pie Holiday Desserts Gingerbread Cake and Eggnog Cake

Are you looking for something besides pie to serve with your holiday feast?  These two cakes are festive, easy and super tasty. My birthday is very close to Thanskgivng and for the past couple of years I have made the Buttermilk Gingerbread cake for my birthday party.  I've been looking forward to it for months.  It is that good.  

Both of these cakes can be doubled for a large group.  I have served both at church holiday functions with great success.

Buttermilk Gingerbread with Streusel Topping and Butter Cream Sauce

1 cup sugar
½ cup butter, softened
2 cups flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
½ teaspoon salt

Mix until crumbly.  Reserve ½ cup of the above mixture for the streusel topping.  To this, add ½ cup chopped pecans, if desired.

To the remainder, mix in

1 teaspoon baking soda
1 cup buttermilk
½ cup molasses
2 eggs

Pour batter into a well-greased 13 x 9 baking pan.  Sprinkle with the reserved streusel topping.  Bake at 350° for 28 minutes, or until toothpick comes out clean.  Watch carefully so you don’t over bake.  Let cool slightly, and serve warm with Butter Cream Sauce and sliced bananas, if desired.

Butter Cream Sauce

1 cup sugar
1 cup heavy cream
½ cup butter
dash of ginger

Combine and bring to a gentle boil over medium heat.  Stir 4 minutes.  Serve warm sauce over gingerbread.  Refrigerate any remaining sauce. 

Eggnog Cake with Caramel Sauce and Whipped Cream

Recipe adapted from The Sisters Cafe
1 yellow cake mix
3 T. flour
2 c. eggnog
¼ c. butter, softened
2 eggs, slightly beaten
¼ tsp. rum extract
1/8 tsp. nutmeg

Beat until smooth and creamy. Pour into greased cake pan. Bake at 350 for 35-45 minutes.

Caramel sauce:
1 1/8 cup brown sugar
1 cup butter, no substitutions
2 cups powdered sugar
½ T. cinnamon
½ qt. rich vanilla ice cream

Melt together over medium heat. Pour warm over individual servings immediately before serving.

Holiday Whipped Cream:
1 cup heavy whipping cream
½ cup powdered sugar
½ teaspoon nutmeg

Place whipping cream, powdered sugar and nutmeg in the bowl of a stand mixer and whip on high speed until stiff peaks form.  Do not over whip. 

To Assemble
Place a slice of cake on a plate, pour warm caramel sauce over the cake.  Top with a large spoonful of holiday whipped cream.  Serve immediately.  

Saturday, November 19, 2011

Pie Week Day 6: Apple Cranberry

This apple cranberry pie is a nice twist on traditional apple pies.  It is a lovely pie.  The cranberries make it very showy.  

Apple-Cranberry Pie

In a big microwaveable bowl combine:
3 ½ lbs (6 –7) sweet apples, peeled, cored, sliced
½ cup sugar
¼ tsp cinnamon
¼ tsp salt

Microwave—stirring every 3 minutes—until apples begin to turn translucent, usually about 18 minutes (possibly as few as 10). Remove from microwave allow to cool.

In saucepan combine:
2 cups cranberries (fresh or frozen)
¼ cup orange juice
½ cup sugar
¼ tsp cinnamon
¼ tsp salt

Bring to boil over medium-high heat. Cooking until it is very thick–like jam. Stir in ¼ cup water. Cool to room temperature.

Preheat over to 425 with baking sheet inside. Roll out bottom pie crust and fit into pie plate. Spread cranberry jam into bottom crust. 

Arrange cooled apples, mounding in the middle. Add top crust. Place pie in oven on hot baking sheet. Bake 20 – 25 minutes, rotate pie, reduce heat to 375 and bake a further 25 – 30 minutes. Cool on wire rack at least 2 hours.

Friday, November 18, 2011

Pie Week Day 5: Cherry Cheesecake Pie

If you are only going to make one pie this holiday season this is the pie to make.  It is beautiful and delicious requiring only a reasonable amount of work.  

My mom got this recipe out of a Women's Day magazine a few years ago and we have been enjoying it ever since. 

As you can see the Women's Day pie also has almonds around the top. 

1.  You don't have to put the lattice crust on top.  It is an extra step and sometimes you just don't have time for an extra step.  I usually don't add it.  It is a lovely pie without it.

2.  Did you know there are a lot of cherry pie haters out there?  If you family hates cherry pie than switch out the cherry pie filling and replace it with blueberry, peach or what ever you like.  

3.  The almond extract really makes this pie amazing.  It is worth buying a bottle of almond extract if you don't have any.  (I personally LOVE almond extract and put it in all kinds of baked goods.  It is amazing in sugar cookies. )

4.  If you have a deep dish pie plate use it for this pie.  If you don't you'll be okay but if you do it give you just enough extra room that everything fits in perfect.  

Cherry Cheesecake Pie 
adapted from  Women's Day

1 box (15 oz) refrigerated ready to bake pie crusts (or make your own)
1/2 cup sugar
1 TBSP cornstarch
2 bricks (8 oz each) 1/3 less fat cream cheese (Neufchatel), softened
1 large egg
1/2 tsp almond extract
1 can (21 oz) cherry pie filling
White from 1 large egg, in a small bowl
1/3 cup sliced almonds

1. Heat oven to 350.  Have ready a 9 inch pie plate.

2. Fit 1 crust into pie plate.  Unroll or unfold remaining crust on a cutting board; cut in 1/2 inch wide strips.  Cover with plastic wrap; refrigerate.

3. Mix sugar and cornstarch in a medium bowl.  Add cream cheese; beat with mixer on medium speed until smooth.  On low speed, beat in egg and extract until just blended.

4. Spread batter evenly in crust; spoon pie filling evenly over top.  Beat egg white with a fork until foamy.  Brush on pastry strips.  Arrange about 8 strips evenly spaced across pie filling.  Place 8 more strips diagonally over first strips to form a lattice (discard remaining stips).  (I only use about 4 across each way.)  Trim and press ends to bottom crust. Brush rim with egg white; press on almonds.

Twist strips than place on the pie.  Start with the middle strip.

Place the second strip croswise.

Add remaining strips

Be sure to dot the strips with milk or egg white. This will help them brown nicely.

5 Bake 50 to 60 minutes until crust is golden brown and cherries bubble.  Remove to a wire rack to cool.  Serve warm, at room temperature or cold.

Thursday, November 17, 2011

Pie Week Day 4: Pumpkin Pie

Do you like pumpkin pie?  If not it is probably because you have eaten a lot of bad pumpkin pie.  There are a lot of bad pumpkin pies out there.  

Since we all know that you are going to have a pumpkin pie for Thanksgiving it might as well be a good one. 

The recipe I  like the best (I stole from my sister) is from Libby’s Pumpkin with a few alterations.  I like to add sweet potato.  For some reason it makes the pie so much more pumpkiny.  (Yes I just made that word up)

Libby’s Famous Pumpkin Pie (modified slightly)*

In small bowl stir together:
¾ cup sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves

In large bowl beat
2 large eggs

then add
15 oz. pumpkin
1 cup sweet potato (fresh or from a can), smashed up*
12 fl. oz Evaporated Milk
sugar and spice from small bowl

Pour into unbaked pie shell.

Bake for 15 minutes at 425. Then reduce heat to 350F continue baking  40 –50 minutes until knife comes out clean. Cool completely. Best served cold with whipping cream.

*The sweet potato addition to Libby’s famous pie recipe makes a good thing better. Somehow it makes the pie taste more pleasantly pumpkin.

Wednesday, November 16, 2011

Pie Week Day 3: Pink Lemonade Pie

An easy pie the kids (especially little girls) and adults will love.  This pie is tangy and light a nice change on Thanksgiving.  My mom made this pie when I was a kid and when I think about pie for Thanksgiving I always think of this one.  

This pie needs to be refrigerated so make sure to plan space for it in your fridge.

Pink Lemonade Pie

1 can sweetened condensed milk
1 9 oz container of cool whip
1 small can frozen pink lemonade concentrate
2 drops red food coloring
1 Graham Cracker Pie Crust

Mix first 4 ingredients. Pour into graham cracker crush.  Refrigerate or Freeze until ready to eat.