Thursday, March 31, 2011

Make a Mix: Salsa Mix

A friend asked me a while ago if I had ever made salsa from THRIVE ingredients.  Well I had not. So I got to work.  I found a recipe in an old extension publication for Salsa Mix in a Jar.  I thought it was a good idea but I was not happy with the end product.  I experimented a little and came up with a recipe I like better. If you like the chunky style but want a spicier salsa try adding more mix with the can of Mexican tomatoes.   When making it is best if you make it and refrigerate it for a couple of hours or overnight before eating, it lets the flavors develop a little.

Salsa Mix in a Jar
1 teaspoon garlic powder (more to taste)
1/2 cup THRIVE freeze dried  onion
2 Tablespoons THRIVE dried mixed bell peppers
½ Cup THRIVE tomato powder
2 Tablespoons  dried red pepper flakes
1 tablespoon salt
1 tablespoon pepper

Measure all into jam jar or ziploc bag, seal & shake to combine.

Attach Tag
Mild Chunky Salsa
Combine the following, mix well: Chill 1 hour to let spices mingle.
2 tablespoons salsa mix
10 oz can Mexican-style tomatoes.

Spicy Salsa
½ cup salsa mix
¾ cup water
Combine Mix and water chill 2 hours. Serve with Chips/Crackers/Veggie Sticks.

Salsa Spread
2 tablespoons salsa mix
1. Chopped Tomatoes
1 cup softened cream cheese

Combine Mix, tomatoes, Cream Cheese, chill 2 hours. Serve with Chips/Crackers/Veggie Sticks.

Monday, March 28, 2011

Mondays Shelf Relaince Minuet 3-28-11 What New Consultants Need to Know

Hello Team Shelf Reliance Leaders, 
**I'll be out of town next week if you need help call my cell phone.  I will be answering e-mail.  
Welcome, Welcome to all the new consultants this month; Sarah Pack, Jodie and Julie, Veronica Martin, Amy Gordon, and Jacqueline Brown.  We are so glad that you have decide to become Shelf Reliance consultants and a part of our team.
2.  Congratulations to:  Elise Burt, Jeona Marble, and Jodie and Julie for all hitting Mentor this month.    
3.  A little about Me:  A lot of you are new and probably wondering: Who is this girl and why is she sending me stuff?  Well if you get this it means you are in my three level downline.   My name is Heather and I signed up to be a Shelf Reliance Consultant in April of 2010.   Initially I signed up because I had been looking for something that would bring in a little extra money and that was intellectually challenging.  I also loved the idea of getting in at the ground floor of the business opportunity but most of all I loved the food.  I was hesitant at first but my husband told me that it was perfect for me so I signed up.  Before I signed up with Shelf Reliance I had looked into another direct sales company, when a consultant for that company told me that no one really made any money at it I thought "It sure seems like a lot of effort to not make any money"  I obviously did not end up with that company and I have been so happy that with Shelf Reliance consultants actually make money!  I have had a lot of ups and downs, just as anyone would, but for the most part my experience with Shelf Reliance has been very positive. 

I have always been a proponent of food storage and after a minor disaster a couple of years ago, when we ended up eating our food storage, I am convince of the importance of food storage. I cook with THRIVE foods every day.  My personal favorites are powdered eggs, freeze dried spinach, and freeze dried mangoes.  My husband and older kids love the pineapple, and my baby loves the blueberries.   
I have three children ranging from 6 years old to 1 year old.  We are busy and we love the convenience of THRIVE foods.  I have found that cooking with THRIVE ingredients makes cooking dinner at home so much faster and easier.  I can get dinner on the table is less time than it takes to get fast food, and it is so much healthier.
I do have a life outside of Shelf Reliance: I am a Joy School teacher.  My children participate in a cooperative preschool program, where the mothers take turns teaching the children.  I enjoy having the kids in my home and I like being involved in my children's education.
I am a former Home Economics teacher.  I taught Home Economics at the junior high level before leaving education to become a stay at home mom.  I love to cook, sew, and teach.

I blog about using THRIVE foods at
I blog about being a Shelf Reliance Consultant at

4. New Consultant Training Conference Call
If you are a new consultant and most of you are don't miss this call!
Thursday March 31, 2011 at 7:00 10:00 p.m. MST
We will be discussing:
7:00 p.m. Basics of the Website: creating events, adding customers, placing orders and
setting up Qs.
8:00 p.m. Understanding the compensations plan: this is the key to your businesses success
9:00 p.m. The Perfect Party: preparing hosts, samples, presentation, and closing.
To access the conference call call : 1-570-548-0142 Your Conference The passcode:
We will be using a web meeting program similar to Dim Dim. 
To join the meeting online so you can see what I am doing on my computer go to:
Log in as a guest. Enter your name so we can tell who you are.
You will then see my computer screen.
Press the full screen button on the bottom toolbar, so things are big enough to read.  
It will be very helpful if you can follow along on your computer.

If you can only listen for part of the call that is fine. You can come and go as you need.

When you call in to the conference call we will mute everyone (except for when we are
answering questions) so if there is noise going on around you don’t worry about it.

5.   New On the Shelf Reliance Leaders Blog:
a.   Great Sale on Food and Water Package:  If you have not yet send out this info to your customers be sure to do it.  If they order before April 1st and live outside of Utah they don’t have to pay sales tax.
b.  Top 10 reasons I don’t have my food storage:  This is a very funny but true hand out about food storage. It is aimed at an LDS audience so it is not appropriate for all situations but if you are asked to presents at and LDS event it might be fun to take.
c. Home Parties are coming to Canada:  I am so excited aobut this.  I hope you are beating the bushes looking for consultants in Canada.  It would be amazing to have some of the first in the country on your team!!!

Training-What New Consultants Need to Know
 Most of you are either New consultants (meaning you have been a consultant less than 2 months) or you have your first new consultant under you.  Either way there are a few things that everyone needs to know.
1.       How do I log into my account?
To log into your consultant account go to:
Add the above link to your book marks so next time it is easy.

2.       Set up An Event:   
·         To set up an event log in to your account
·         Click on the Blue “Event” link on the left hand side of the page
You will now be looking at the Event List.  This shows any events that you currently have set up.  If you have not yet set up an event it will be empty.
·         On the right hand side at the top of the page there is a button that says “Add an Event” Click on it.
·         Check the Box “This is a Party” ALWAYS CHECK THIS BOX!
·         Type in the Event Name  for example “Heather Lorimer’s Party”
·         Type in the Date and time
·         The next field is “Is Open” and you need to choose yes or no.  This field is talking about your personal website. If you check yes then it is visible on your website.  If you check no it is not. I always check yes. 
·         Enter the Host name , e-mail and phone number.
·         Click Create and Event at the bottom of the page.

3.       Add A Customer
You must add a customer as a customer before you can place an order. After a party I add all the customers at one time, and then I add all the orders.
·         Click on Customers in the left menue
·         Enter the customer e-mail, press continue
·         Enter the Customer name, press continue
·         Write down the customer password on the customers order form.   I do this because customers are always loosing the passwords or are wanting you to change something on their account. It is just easier to have their password.  SR automatically send them their password, so you don’t have to.  They can change it if they want to.

4.       Place a Customer Order
·         On the left hand side of the screen there is a blue list of links. Click on Orders
·         Click on Place a New Order  (on the top right)
·         Select a Party.  NEVER NEVER NEVER skip this step.  If the party is from a party select the party such as the Heather Lorimer party we set up in the last step.  If the order is not from a party but it what we call an “outside order” these are orders that did not originate at a party.  Maybe a past customer called you up and wanted to order. Maybe a Q customer is out of something and wants it fast.  Whatever these order all need to be linked a personal monthly party or yours.  At the end of the month (or 2) you can turn in host benefit orders for these orders.  It is amazing how fast these orders add up.  This is one of the benefits of being a consultant you get the free and ½ price products off these orders.
·         Enter the guest’s E-mail address
·         Enter the Guest Billing Information
·         Enter the Guests Shipping Information : Or click the Same as Billing button.
·         Add the products the guests wants.  You can either type in the product ID number or you can search for it.  I hate searching for it, it is a slow process. I always add the product numbers.  Be sure to double check that the number the guest wrote down and the product they wrote down are the same.  Sometimes they write the wrong number down.
·         Enter the payment information:  You must has the customers CVV code to enter an order
·         Double check the summary page that everything is correct on the order and press submit. 
Congratulations you just submitted an order!

5.       What you need to do to get paid:  As a consultant there is one thing that you need to do to make sure you get paid.
a.       Your Q must have a PRODUCT total of $50.00  (as a consultant or mentor or director).  If your product total is 49.99 you will NOT get paid.  I always set me Q at $60.00 a month to make sure I don’t have this problem.  Double check that you Q is set up correctly.  There is nothing sadder then working really hard all month and thinking you are going to get paid and then not getting a check because your Q was short $2.
6.        Other things you might want to know: 
a.       You can check you rank on the downline sale repot.  When you are looking at the downline sales report you need to click on commission detail then you rank is on the blue highlighted line under where it says RANK.  The rank and commission detail are LIVE and up the date. If you have hit a rank it will show up live.  Remember that until your Q processes you have not hit the rank and are not eligible for commission.  I have my Q process early in the month so I can better track my rank and commission. 

7.       How to get a problem solved
a.        When you have a problem with a specific customer order (such as you placed an order and the customer received the wrong thing)  You need to contact the corporate office.  You can do this several ways:
                                                               i.      Call customer service:  1-866-380-4301.  Sometimes you have to do this but right not the hold times are LONG so I only do this as a last resort.  I expect the hold times will continue to be long until they move into the new building next month (cross your fingers ) and they have room enough to hire more customer service people.  For those of you who have never seen the currenty facility.  It is small and the customer service reps are practically sitting ontop of each other.  There are as many people squeezed in there as possible.  So be patient.
                                                             ii.      E-mail:  If you are going to e-mail be specific.  Tell them everything they need to know in order to solve the problem.  Be sure to give them your contact information an the customers name, email and detail about the order.  When you e-mail you automatically get a e-mail back telling you they are working on it and giving you a tracking number.
                                                            iii.      Live Chat:  This is a new feature that is located on the top right side of the consultants’ page.  It is not always on.  But when it is on I have had good success with it.  It opens a chat window with a customer service rep. You type in your problem and they type back to you.
b.       When you have a general question:  Such as “How do I fill out the host benefit form? “ You need to contact your sponsor (the person you enrolled under)
                                                               i.      Call:  You should know this persons phone number if you don’t you can find three levels up from you (these are everyone who could get paid off of your sales) when you are logged in under the “upline consultants” link. 
                                                             ii.      E-mail:  You can e-mail anyone in your upline with any question
c.        Other places to look for answers:
                                                               i.      Consultant Handbook:  Please read this, study it until you understand it.  If you have not yet received it you can find a copy of it online at
                                                             ii.      Discussion Form:  when you are logged click on the link “discussion forum”  This is a place where consultants ask and answer each others questions.  You might want to take an hour and look through all the past discussions. This will help you avoid many problems other consultants have come across.
                                                            iii.      Our Team Blog:
1.       I post everything I can think of to help you.  You can find links to the documents that I use in my business. 
2.       I post all of my training notes there too.
1.        Double check that you Q is set up correctly
2.       Set up a party for outside orders for the Month of April
3.       If you have a down line consultants make sure they know how to: Create and Event, Add a Customer, and Place a customer order.  These three things are really are really the backbone of our business and everyone needs to know how to do them. 
Keep up the great work! 

Heather Lorimer
Shelf Reliance Independent Consultant
Visit my online store:

Sunday, March 27, 2011

Make A Mix: French Breakfast Muffins and Muffin Link Party

photo source:

Several years ago I ran across this delightful recipe in Family Fun Magazine and have been making it ever since.  These muffins are the perfect Sunday morning breakfast food.  My kids say they are better then doughnuts.  I started making my own mix for these muffins after being late for church on multiple Sunday mornings because we were eating these muffins.  When I make this mix I line up 6 Ziploc bags, and add the flour to each bag and then I put the flour away, then I add the sugar to each bag continuing down the list of ingredients. This assembly line set up makes it easy to make a bunch at once.   Make sure to squeeze any extra air out of the bags.  Be sure to add cooking instructions to the bag.  I usually just write it on with a sharpie but you can also print out the recipe and tape it on.

Printable Recipe

French Breakfast Muffin Mix:
In a zip-lock bag add: 
2 cups flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1  tablespoon powdered eggs
3 Tablespoons powdered milk

To make the mix you need:
6 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract 
1 cup water
For the Cinnamon-Sugar Topping
1/2 cup sugar
1/2 teaspoon cinnamon
2 tablespoons unsalted butter, melted and slightly cooled

Heat the oven to 375°. Butter the bottoms (only) of 12 standard-size muffin cups and set the pan aside. Add mix to a medium-size bowl, whisk together. In a separate bowl blend in the water,  melted butter, and vanilla extract. Make a well in the dry ingredients and pour in the liquid mixture. Using a wooden spoon, mix the batter just until it's evenly blended, then spoon it into the muffin cups, filling each about two-thirds full. Bake for 15 minutes. Cool enough to handle, about 5 minutes, then remove them from the cups.  Before the muffins lose their warmth, prepare the topping. Mix the sugar and the cinnamon in a small bowl. Melt the butter and transfer it to a separate small bowl. Set both bowls next to the muffins. Working one muffin at a time, quickly dip the tops in the melted butter and then in the cinnamon sugar, rolling each muffin in all directions to cover the entire top. If you'd like more topping, roll them in the cinnamon sugar for a second time while they're still warm. Serve immediately.  Makes 12 muffins.
Original Recipe: French Breakfast Muffins
Source: Family Fun Magazine

 2 cups flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1  large egg
1 cup plus 2 tablespoons milk
6 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
Cinnamon-Sugar Topping
1/2 cup sugar
1/2 teaspoon cinnamon
2 tablespoons unsalted butter, melted and slightly cooled

Heat the oven to 375°. Butter the bottoms (only) of 12 standard-size muffin cups and set the pan aside. Measure the flour, sugar, baking powder, salt, and nutmeg into a large mixing bowl and combine them with a whisk. In a medium-size bowl, whisk the egg until it's frothy. Blend in the milk, melted butter, and vanilla extract. Make a well in the dry ingredients and pour in the liquid mixture. Using a wooden spoon, mix the batter just until it's evenly blended, then spoon it into the muffin cups, filling each about two-thirds full. Bake for 15 minutes. Cool enough to handle, about 5 minutes, then remove them from the cups.  Before the muffins lose their warmth, prepare the topping. Mix the sugar and the cinnamon in a small bowl. Melt the butter and transfer it to a separate small bowl. Set both bowls next to the muffins. Working one muffin at a time, quickly dip the tops in the melted butter and then in the cinnamon sugar, rolling each muffin in all directions to cover the entire top. If you'd like more topping, roll them in the cinnamon sugar for a second time while they're still warm. Serve immediately. Makes 12 muffins. 

Saturday, March 26, 2011

Make a Mix: Get Dinner on theTable Mix and Chicken Pot Pie

I have found that I use the same THRIVE freeze dried foods in the same porportions in most of my cooking.  To make cooking even easier I have made up some of my own mixes then when I am making dinner I don't have to measure just dump.

Here is what I do:

Get Dinner on the Table Mix
1/4 c freeze dried onion
1/4 cup freezed dried celery
1/4 cup dehydrated carrots

1 cup dehydrated potato chunks

Place all ingredients in a jam jar. Screw on lid tight.

To use:
Fill jar with hot water and let rehydrate or dump into what ever you are making.

For a printable jar label click here.

I use it for:
Chicken Pot Pie
Soup-chicken noodle, chowder, meatball, etc.

Remember Thrive freeze dried and dehydrated foods have no salt or other seasoning on them so be sure to add some salt and pepper.

Chicken Pot Pie
1 pie crust recipe prepared
1 jar of prepared  Get Dinner on the Table Mix,
1/2 cup freezed dried vegetables (like peas, green beans, what ever you like)
1/2 cup freeze dried Chicken
1 can cream of chicken soup, do not add the water

1.  Add jar of get Dinner on the Table Mix, freeze dried veg, and chicken to a large bowl, cover with hot water.  Let sit 10 minutes until vegetables are soft and rehydrated.
2. Drain off water until the ingredients are just covered.
3.  Stir in can of cream of chicken soup.
4.  Add all ingredints to pie shell. Cover with send pie crust, seal edges. Cut slits in the pie crust so the steam can escape.
5. Bake pie at 350 for 1 hour.

Last Week for Freeze Dried Frenzy Consultant Giveaway

This is the last week for our team promotion  Freeze Dried Frenzy:    
Just a reminder of how it works; 

 For the month of March anyone who signs up a consultant or signs up as a consultant will be entered in a drawing for a box of my favorite THRIVE foods.

 Each is a sealed number 10 can shipped directly to you.  Including:
Freeze Dried Strawberries                 
Retail price $24.59

Freeze  Dried Chicken            
Retail price  $37.09

Freeze Dried Taco TVP

Retail price  $13.89
 Fudge Brownies        

Retail price $14.79
Macaroon Cookies

Retail price $16.59

Total Retail Price  $106.59
Your Price: FREE

You and the new consultant will each get an entry.   If you have fence sitters I hope this will help them decide to join your Team.  I think this is a great was to jump start your team.  The consultants I personally add to the Team will be NOT be in the drawing (I have something else for them.)
So far the following people are entered in the drawing:
Amy Sancrant, Jodi and Julie, Jacqueline Brown, and Jeona Marble, Jodie Moore, Veronica Martin, and Amy Gordon. 

Great Sale on 3 Month Food and Water Supply Package

Great Sale on 3 Month Food and Water Supply Package

Shelf Reliance has an amazing sale on one of their best food storage packages coming up from March 28th-April 17th.  This is perfect timing for everyone that is looking to get started or bolster their supplies with tax returns or in response to the tragedies happening in the world.  The package includes enough food (96 #10 cans) for 2 adults to live for 3 months, eating over 2,000 tasty calories a day.  There is also a wheat grinder, and everything you need to store 55 gallons of water.  I have been with Shelf Reliance for a year and this is the first sale I have seen on food a storage package.  This really is a great package at a great price.  

Shipping is only $15.99 for an entire palette of food and emergency supplies.  To make this deal even sweeter, if you are outside of Utah and order before April 1st, you will not pay any sales tax.  That is 2 months of food for under $1,000.

This deal is only available if you order directly through a shelf reliance consultant.  If you want to purchase, wait until Monday when the sale goes live and then you can go directly to my online store or email me

Complete 3-month, 2-person Food Supply with 55-gallon Barrel Water Storage System

Normally $1399

Sale price $973

4,251 Total Servings
Averages Over 2,000 Calories
Per Person Per Day
96 #10 Cans

Shelf Reliance is known for providing unsurpassed quality in all of its products, and their line of food storage is no different. THRIVE Food Storage is a premium name you can trust. Every THRIVE product has been carefully selected based on taste and quality. We are confident that you will look forward to using THRIVE in your everyday meal planning and emergency food storage.
The Shelf Reliance Complete 3-Month, 2-Person Food Supply with Water Storage System was designed to provide you with a package complete with a supply of both food and water. This package provides two people with over 2000 calories per person/day for up to 3 months. Contents for this package were based off of the USDA Food Pyramid to provide a well-balanced diet. With the wide selection this pack presents, you'll get a taste of the best foods THRIVE has to offer. Each can contains usage suggestions, recipes, and helpful information about re-hydration. This package also includes other useful tools to help you to become better prepared.
The Complete 3-Month, 2-Person Food Supply with Water Storage System comes complete with 96 #10 (gallon size) cans of grains, fruits, veggies, protein & beans, dairy and baking essentials and also includes a 55-gallon barrel water storage system. With over 4000 servings and many foods with a shelf life of up to 25 years, this package will give you variety, nutrition, and peace of mind.
  • 4,251 total servings
  • Shipment arrives on a pallet
  • Simple re-hydration instructions and recipes included on each can
  • Foods are contained in 96 #10 (gallon size) cans
  • Over 2000 calories per person/day for up to three months
  • 6 Hard White Winter Wheat (44 servings per can/170 calories per serving)
  • 4 Potato Chunks (42 servings per can/80 calories per serving)
  • 6 Elbow Macaroni (25 servings per can/210 calories per serving)
  • 6 Six Grain Pancake Mix (46 servings per can/140 calories per serving)
  • 3 Cornmeal (48 servings per can/150 calories per serving)
  • 3 Quick Oats (24 servings per can/170 calories per serving)
  • 6 Instant White Rice (48 servings per can/80 calories per serving)
  • 6 Sweet Corn – Freeze Dried (46 servings per can/35 calories per serving)
  • 6 Green Peas – Freeze Dried (41 servings per can/50 calories per serving)
  • 3 Broccoli – Freeze Dried (52 servings per can/10 calories per serving)
  • 3 Raspberries – Freeze Dried (48 servings per can/20 calories per serving)
  • 2 Strawberries – Freeze Dried (45 servings per can/20 calories per serving)
  • 6 Apple Chips (47 servings per can/35 calories per serving)
  • 3 Carrot Dices (49 servings per can/90 calories per serving)
  • 3 Mixed Bell Pepper (42 servings per can/50 calories per serving)
  • 3 Potato Beads (44 servings per can/20 calories per serving)
  • 6 Non-Fat Powdered Milk (43 servings per can/110 calories per serving)
  • 4 Chocolate Drink Mix (48 servings per can/190 calories per serving)
  • 2 Cheddar Blend (52 servings per can/140 calories per serving)
  • 2 Bacon TVP (47 servings per can/80 calories per serving)
  • 2 Beef TVP (45 servings per can/100 calories per serving)
  • 2 Chicken TVP (45 servings per can/80 calories per serving)
  • 2 Taco TVP (42 servings per can/130 calories per serving)
  • 2 Pinto Beans (58 servings per can/60 calories per serving)
  • 2 Black Beans (65 servings per can/70 calories per serving)
  • Kidney Beans (44 servings per can/90 calories per serving)
  • Whole Eggs (236 servings per can/35 calories per serving)
Discretionary Calories
  • THRIVE Orange Drink (88 servings per can/110 calories per serving)
Other Tools Included:
  • Deluxe Wheat Grinder
    • Sturdy and compact
    • Cone shaped burrs are self-aligning
    • Smooth, even milling
    • Creates 1/2 cup of fine flour per minute
    • Create grains at a fraction of the cost of store-bought
    • Stores easily in drawers, cupboards, and other small spaces
    • Adjustable texture settings
    • Stainless steel construction
The Shelf Reliance Water Storage System includes the following:
  • 55 Gallon Water Container
    • Barrel is made from high-density polyethylene (food grade/ BPA Free).
    • Barrel comes in blue color to restrict light, which helps to control the growth of bacteria and algae.
    • Barrel weight when full is approximately 480 lbs.
  • Water Pump - (45" long, 3" wide) Hose (47" long, 1"wide)
  • Sturdy Bung Wrench - doubles as a gas shutoff tool and provides access to storage barrels of all sizes.
  • Water Treatment Solution - easy to follow instructions that allows water storage for up to 5 years.
  • Detailed instructions of how to prepare your water storage.

Friday, March 25, 2011

Top 10 reasons I Don’t Have My Food Storage

Top 10 reasons (excuses) I Don’t Have My Food Storage 
This is targeted at a Mormon audience, but Mormons buy a lot of food storage so I thought I would share. Thanks Terry for sharing!

Top 10 Reasons I don’t Have My Food Storage
10. My neighbors have a TWO year supply! No, they don’t. They don’t have any food. Did you know that 85% of the members of the church don’t have any food storage at all? If your idea of food storage is to eat someone else’s food………..this is a really bad plan.

9. I’ve paid tithing for 20 years…the church can give me a little food. Many members believe that when the times get hard, the church is going to come through like Joseph in Egypt. Absolutely not true. All the church storehouses and welfare farms across the country would only feed 4% of the members of the church. The church has been asking YOU to store food for 75 years. They’re NOT storing food for you. Thus, another bad plan.

8. I’m moving in with my children / parents! Really….that’s just a bad plan all by itself. But it points out that most members don’t have a year’s supply because they’re PLANNING on eating someone else’s food! Of course, since no one HAS any food, we have yet another bad plan.

7. I have a year’s supply…and the bullets to go with it! I’ve heard time and again, “How dumb is that to go to all the time and expense of getting food…just to have some guy with a gun come and shoot my family to take it away?” Here’s a better question. Are you afraid of the guy with the gun? Or are you more afraid of BECOMING the guy with the gun? What would you do if your children were starving to death? Would you lie? Cheat? Steal? Would you shoot your neighbor for his food? I guarantee….if you were watching your child starving to death, you would do anything you had to to keep them alive. If you don’t have your year’s supply, you are putting yourself in danger of losing not only your temporal salvation, but your spiritual salvation as well.
So far, all the reasons we don’t have our food storage involve eating someone else’s food. Please, don’t put your family’s temporal salvation in other people’s hands. No one is storing food for you. Not your neighbors, not the government…not even the church.

#6. The boat and the 4 wheelers are taking up all my storage space! (priorities!)

#5. 3 letters….Y2K. Ok, that’s 2 letters and a number….but they’re always making way too much out of everything! This is never going to happen!  (Every prophecy that has ever been given WILL happen.)

#4. If anything DOES happen, the government will be here within hours! (insert laughter) Did you know the government has been telling us that we need to have food storage? They’re actually CALLING it food storage! We now have the government telling us to store food, water, medicines…whatever we will need to be able to stay in our homes for several months.

#3. I can’t afford scrap booking AND food storage. The average food storage can cost as little as a dollar a day. We live in the richest society in the history of the world, and while there are cases where money may be a problem, most of the time it is a matter of priorities. We have chosen bigger homes, nicer cars, more tv’s, computers, vacations …everything is more important than our food storage. If I asked, “Who has a cell phone?” most of you would say yes. You pay at least $30 a month to have a cell phone….that’s about a dollar a day…the cost of one year’s supply of food for your child. Is your cell phone really more important than your child’s temporal salvation? You have to make food storage a priority.

#2. I’m waiting for the cannery to sell Papa John’s dehydrated pizza! Food storage has always had a stigma attached to it. If it’s not wheat, beans and powdered milk, it’s not food storage. With the system I use, food storage can be sweet and sour chicken, tamale pie, chile and cornbread, beef stew, shepherd’s pie, minestrone…even chocolate chip cookies! Your imagination (and your pocketbook) are the only limitations you have.

And the #1 reason why I don’t have my year’s supply of food? A year?? I thought it was 72 hours!!
You KNOW you should have your food storage. You WANT to have it, but it can be so overwhelming! How much do I buy? Where do I store it? How do I cook it? It seems like an impossible task…. but it’s not. It doesn’t matter if you use my system or just start buying extra food, the important thing is to do something.
Good luck in your efforts!


Make Your Own Mix: Apple Pie Filling and Pie Crust

So I heard today that pie is the new cupcake.  I am excited because I love pie.  This is my favorite pie dough recipe.  I find it is easy to work with and taste great.  If you prefer you can switch out the butter flavored Crisco for lard, butter or regular Crisco.  I like the butter flavored Crisco because it makes the crust a nice golden brown color and it gives the crust a slight butter taste.  I don't use butter very often because I have a hard time getting butter the right temperature. It is either to cold or it is to melted.  I really like lard for pie dough but I have a hard time finding a high quality lard on a regular basis. 

This recipe came from a homemaking class my mother attended years ago. I don't know who originally taught the class but I sure love the recipe.

In this pie dough recipe you are instructed to mix the fat into the flour with your fingers.  I love this method it makes great crust. If you are not sure you want to get your hands dirty it is fine to use your pasty blender or a food processor, just know that the dough will be harder to work with.

This apple pie filling recipe is one of my favorite mixes to have on hand.  I know it is not a mix in the traditional way of thinking but for me it is something I can do a head so there will be less work later.  So I count it as a mix.  Apple pie is wonderful to eat but often a little labor intensive for every day use.  Each fall we make a batch or two of this great filling.

Pie Tips

This Method   is fast and efficient, but it’s speed needs to be treated with caution. Use 1-2 second pulses rather than letting the machine run. Have all fats ice cold or frozen. Combine the dry ingredients in the food processor; process for 10 seconds. Cut fat into ½” chunks and scatter over dry ingredients. Use pulse bursts until fat is the size of peas. Drizzle ice cold water over top. Pulse until dough begins to clump into small balls. If the dough adheres when squeezed, it is ready to use.

Baked Pie & Tart Shells:  Place on cookie sheet and freeze (don’t wrap). When frozen, wrap or place in freezer bags and return to the freezer. To use, unwrap and heat in moderate oven (375 degrees F.) for 10 minutes. May also thaw unwrapped at room temperature.

Unbaked Pie & Tart Shells:   Freeze dough in the pie pan. When solid, pry it out of pan and freeze. May stack with waxed paper crumpled between crusts for easier separation. Package in freezer bags anad return to freezer. For single crust, unwrap and bake in very hot oven (450 degrees F.) for 5 minutes. Prick crust with fork and continue baking until browned (apx. 15 minutes).  

Storage: The recommended storage time for unbaked pastry is two months. For baked pastry it is 4 to 6 months.

Pie Filling:  When fresh fruit is in season it is a great idea to make a little bit of pie filling to freeze and use later in the year.  My favorite pie filling to freeze is peach.  To freeze fresh pie filling: Line a pie pan with several layers of foil.  Fill with pie filing. Freeze until solid. Pop the frozed filling out the the pan and place in a Zip Lock bag or wrap well with foil.  Label and return to the freezer.  When ready to use make pie crust. Place frozen pie filling in pie crust and bake.


Recommended Varieties:    Apple, peach,, blueberry, mince, strawberry, or rhubarb freeze well. Cherry pie may be frozen only after baking.

Unbaked:  Do not make slits in the top crust. After pies are frozen, cover with a second pie plate (protect from crushing). Wrap with moisture proof film and return to the freezer. Use within 2 months.

Baked:  Cool baked pies to room temperature. Wrap with moisture proof film and return to the freezer. Use within 4 months for highest quality.

Thawing:  If frozen unbaked, remove wrapping and make slits in top crust. Bake at 425 degrees F. for 10 minutes, cut vents in top, bake for 20 minutes longer. Reduce heat to 350 and bake until juices bubble and crust is golden brown. If frozen baked, remove wrapping and let thaw. Bake at 350 degrees F. until knife inserted comes out warm (apx. 15 minutes)


Heather's Favorite Pie Dough
Makes enough mix to make 6 single pie crusts or 3 double pie crusts

In a shallow bowl place:
6 cups of flour
3 cups of Butter Flavor Crisco
3 tsp salt

Mix together with clean fingers until the mixture resembles corn meal. (At this point you can put the Mix in a zip lock bag or other air tight container and use store until you are ready to use it.)  Or you can use it right away.
Add 1 ½ cups water.  Fold together to form a soft ball of dough.  At this point the dough should look marbled. Divide into 6 sections.  Roll out one section into a large circle.  Hold pie pan over circle to make sure the dough is about 2 inches larger then the pie pan.  Place dough in pie pan. Fill with pie filling.  Roll out another circle and place on top.  Seal and crimp edges. I find it easiest to crimp the edges if you first tuck the dough that is hanging over the edge of the pie pan under so you have a mound of dough to crimp. 

Bake Unfilled Pie shells for 8-10 minutes at 350.
Bake filled double crust pies for 1 hour at 350.

Bottled Apple Pie  Filling--This really does set up into  a slice-able pie if you let it cool, we can never wait that long so it is a little runny looking in the photo.

Peal apples; slice and put into quart bottles, about 6 or 7.  Pour syrup over apple.

10 cups water
4-½ cup sugar
2 tsp cinnamon
1-cup cornstarch
¼ tsp nutmeg
1 tsp salt

Bring to a bubbling boil; add 3 tablespoons lemon juice plus 3 drops of yellow food coloring.

Seal and process 20 minutes.

Thursday, March 24, 2011

Shelf Reliance is Comming to Canada

Shelf Reliance Home Parties are coming to Canada!
For those of you in Canada this is an amazing opportunity.  If you have ever though of starting a  home based business or if you are interested in building your food storage.  Don't miss this great opportunity.  I am so excited and I'm not even in Canada.

Jason Norton, Seth Adams, and Jeremy Taeoalii will be in Calgary, Alberta Canada on April 7th for a pre-launch opportunity meeting! Please invite your friends and family in this area to participate in this very exciting event! The meeting will take place from 6:30pm-9:30pm.
Acclaim Hotel Calgary Airport
123 Freeport Boulevard N.E.
Calgary, Alberta T3N 0A3
Phone: 403.291.8000  
Toll-free 1.866.955.0008

I would love to have the first consultants in Canada sign up on my team.  Let me know if you need any more info.

Home Parties are comming to Canada!

Home Parties is coming to Canada!

Jason Norton, Seth Adams, and Jeremy Taeoalii will be in Calgary, Alberta Canada on April 7th for a pre-launch opportunity meeting! Please invite your friends and family in this area to participate in this very exciting event! The meeting will take place from 6:30pm-9:30pm.
Acclaim Hotel Calgary Airport
123 Freeport Boulevard N.E.
Calgary, Alberta T3N 0A3
Phone: 403.291.8000  
Toll-free 1.866.955.0008
If you have any contacts in Canada let them know about this incredible and truly exciting opportunity. This is sub ground floor and a great way to build your team and extend internationally!

Wednesday, March 23, 2011

Last Week

This is the LAST week to take advantage of two great deals. 

Last Chance to Order and Avoid Sales Tax:
Shelf Reliance is changing its tax policy.  Customers outside of Utah have not been paying sale tax or food tax on their purchases.  Corporate Shelf Reliance has been paying the tax on all orders placed by customers outside of Utah. But as of  April 1st all of that is changing, and all customers will be paying their own tax.

So get your orders in now. Especially if you have been thinking about making a large purchase with your tax return, do it this month and avoid the tax. 

New Consultant Special Ends March 31, 2011
When you sign up as a new Shelf Reliance Consultant in march you receive a FREE box of party favorites  including; (those of you who are consultanat under me this is the last week to sign up a consultant and be entered to win)

Freeze Dried Strawberries       
Retail price $24.59
Freeze  Dried Chicken    
Retail price  $37.09
Taco TVP                  
Retail price  $13.89
Fudge Brownies
Retail price $14.79
Macaroon Cookies                       
Retail price $16.59

Total Retail Price  $106.59
Your Price: FREE

As a Consultant What Are My Commitments?
1.  A one-time starter kit $200.00
2. $50 monthly personal Q order

There are no quotas for parties or sales

Benefits of being a Shelf Reliance Consultant
1.     Party Commissions: 10% of Party Sales
2.     Recurring Commissions:  20% the first month and 5% ongoing.
3.     Host Benefits: As a consultant you are eligible for host benefits for any order that comes in outside of a party. 10% of the purchase in free product.
4.     Party Supply Benefit: As you conduct a party that reaches $1000.00 is sales you are eligible for $100.00 in product at ½ off.
5.      Build a Team: Enroll others on your team as consultants and earn $50 each time! As your team grows, you will also receive commissions from all of your consultants' parties, sales, and THRIVE Q signups for up to 3 levels below you.

I’m ready! What Now?
1.     Go to the website: and click on the START HERE button.  It will ask for the Enroller information.
Heather Lorimer, 435-535-1470,,
Consultant number #1209
Or give me a call and I will walk you through the process.