For the “cooking” portion of the demonstration I made my Creamy Ham and Corn Chowder that I have previously posted the recipe for. It took about 1 minute to scoop and add to the simmering broth. In the 6-7 minutes it took to simmer and was ready to serve I showed the actually grocery store items it would have taken to make the same chowder. Meaning I had a head of celery, an onion, a hunk of ham, etc. Then I had the cutting board, the knife, potato peeler. Well you get the picture. I showed how much stuff and waste there could be from the original. Nothing wrong with that, I cook like that often. But when you want fast, easy, nutritious and NO MESS, well then, why not have a Thrive Kitchen?
What I do have to share with you tonight is the recipe for Peanut Butter Plop Brownies! I know I know, bear with me. I saw this recipes on a site I really really like, Crazy For Crust, and modified it to use our Thrive products. DELICIOUS!
When I was doing the demo I hadn’t decided what I would call them yet so I told everybody for the moment they were just Peanut Butter Plop Brownies. By the reaction I got I’m keeping the name! Big Grin! Here goes, pay attention it’s really difficult!
Peanut Butter Plop Brownies
Adapted from Dorothy at Crazy for Crust
3 Cups Thrive Fudge Brownie Mix
½ Cup Boiling water
Mix and let sit 10 minutes.
½ Cup Peanut Butter
½ Cup Sugar
½ Thrive Egg, reconstituted (yes you CAN do that with Thrive Whole Egg Powder)
I lined a 9x9 pan with parchment paper. I use parchment paper a lot! Make small balls, or plops, out of the PB mixture and place in your pan so that you will have 16 brownies with a delightful treat in the middle of each.
Pour the Brownie Batter over the plops.
Then bake for 22 minutes. Cool for as long as you can make yourself wait. I usually have one very very warm, and one cooled.
If you have any questions feel to ask.
The more we can save money, feed our families nutritious food, prepare ourselves and our friends and neighbors the better off we ALL are.