Tiger Butter Fudge

Ever need to make a treat to take to an event but don’t really want to go to the trouble?  Or maybe you just want a treat for yourself?

With only three ingredients, this recipe is a winner and you’ll be toting/indulging in this treat in no time!

tiger butter fudge

tiger butter fudge prep

Chocolates are melted, peanut butter is about to go into the white chocolate, and the pan is ready.

This is the fun part!

tiger butter fudge

Easy recipe…..peanut butter and chocolate….pretty…..WIN!

Tiger Butter Fudge
With only three ingredients, this recipe is one you can whip up in no time.
Write a review
Prep Time
5 min
Prep Time
5 min
  1. 1 (12 oz) bag of white chocolate chips
  2. 1/2 cup creamy peanut butter
  3. 1/2 cup semisweet chocolate chips
  1. Line a 9x13 pan with aluminum foil so that when you are ready to cut and serve, you can easily lift out the fudge.
  2. Place the semisweet chips into a microwave-safe bowl and microwave for 1 minute. Remove and stir. Continue to melt in microwave in 30 second increments until the chips are melted. Set aside.
  3. Repeat this process in a different bowl with the white chocolate chips. Stir peanut butter into the melted white chocolate.
  4. Pour the white chocolate/peanut butter mixture into the pan. Don't worry about spreading it to the edge, just let it spread as far as it will on its own.
  5. Use a spoon or spatula to drop the semisweet chocolate onto the white chocolate mixture in rough lines.
  6. Using a butter knife, run through the fudge in the opposite direction of the semisweet lines, making a marbled pattern. Do this until you get the look you like!
  7. Allow to set at room temperature, or place it in the fridge to set quickly. Lift out the foil and place on a cutting board; cut in pieces.
Mormon Mavens http://www.mormonmavens.com/

Ham & Egg Cups



I am sure that you have probably seen a gazillion recipes for this one.  I have seen a few myself–like back in the 70’s–and I had not even tried one yet. So I was going through that stack of Paleo recipes I was telling you about a couple of weeks ago and came across this super simple egg cup recipe and thought it was high flippin’ time I tried one.  This was so easy, you won’t believe it.  As a matter of fact, the original recipe title is Kid Simple Ham and Egg Cups.  There you go.  Your kids could totally make this for breakfast.  And who doesn’t love that little tidbit of something that will help you out, Busy Mama!  Two ingredients, a muffin tin and some cooking spray–BAM!!

Ham & Egg Cups
Write a review
  1. Thin-sliced ham (2 per cup)
  2. 1 egg for each cup
  3. Spices like salt & pepper, ground mustard, etc.
  1. Preheat oven to 375 degrees F.
  2. Spray muffin tins with cooking spray.
  3. Place 2 slices of ham in each cup.
  4. Crack an egg into each cup.
  5. Sprinkle with your chosen spices or you can do it later if you forget to.
  6. Bake for 20 minutes.
  7. You're done.
  1. These egg cups don't even require utensils. You can just pick them up and eat them on the go, if needed. And don't you just love the curly edges of the ham? It's all about the presentation, you know.
Adapted from PaleoBurn Fat Burning Cookbook
Adapted from PaleoBurn Fat Burning Cookbook
Mormon Mavens http://www.mormonmavens.com/

Traditions & Popcorn Balls



Traditions have meant a lot to me for as long as I can remember, but I haven’t always been that great at starting continuing them.  I can sure start one, but it’s the hardest thing for me to continue.  I remember a few from my childhood–oyster stew for Christmas Eve (for years we did this in our family until one day we realized that only one or two of us even liked it that much), opening gifts on Christmas Eve (still do that one!)—Trick or Treating at Halloween in the neighborhood with costumes from Mom’s Costume Box, etc.   This time of year really gets my mind spinning on what traditions my family expects on Christmas Eve–full from scratch Mexican meal, opening gifts. doing stockings, EVEN FOR THE ADULTS–and other things like decorating for Fall (my favorite season).  Hmmm….that’s not very many traditions.  I need some more.  

So a couple of days ago I was at the store picking up some things for dinner and I realized that my grandsons would be at the house that day and I needed to give them their Halloween treats!  I am trying to start that tradition with them, since I am not with them for the Trick or Treating.  So I grabbed a couple of different small bags of candy and I was trying to think of something else I could do that would be slightly healthy and I remembered something my Mom did for us when we were younger–homemade popcorn balls!  I loved those and did them a few times when my girls were little.  I knew it was time for me to start that tradition with my grandkids, so I picked up some microwave popcorn, some orange and green Jell-O and some tiny marshmallows, some Halloween goodie bags and pencils.

It was so much fun to share those popcorn balls with my boys!

Traditions are fun and bonding and build great relationships in your family.  So today, think about some traditions that you are already doing and some new ones that you can add.  And they don’t have to be built around holidays.  Some of the best are things you do together randomly that the kids consider as traditions, because they will certainly remind you to do them again!

I know it’s Mormon Morsel Sunday, but how about I share my Marshmallow Popcorn Ball recipe with you today?  Maybe you can make some for your Trick or Treaters…

Marshmallow Popcorn Balls
Yields 12
Write a review
  1. 6 T. butter
  2. 3 cups tiny marshmallows
  3. 1/2 of a 3-oz. pkg of Jell-O, in flavor of choice (3 T.)
  4. 3 quarts unsalted popped corn
  1. Place popped corn in a large bowl and set aside.
  2. In medium pan, melt butter over medium heat. Add marshmallow, stirring until melted.
  3. Blend in Jell-O, and pour over popcorn, mixing well.
  4. With buttered hands, form popcorn into balls.
  1. Have fun with different colors of Jell-O, depending on the occasion. Hey, let the kids help make the popcorn balls--you shouldn't have ALL the fun!
Mormon Mavens http://www.mormonmavens.com/

Play Dough

2 C. Flour
1 C. Table Salt
2 Tbsp. Cream of Tartar
2 Tbsp. oil
2 C. water

Combine all ingredients in a sauce pot. Cook and stir over medium heat til it comes together and clears the sides of the pot. It will get tough to stir. Remove from heat, knead the play dough and add food coloring or essential oils for colored/scented dough. Mix til smooth.

Store cooled play dough in a ziploc bag. It should last for several weeks or a couple months.

How to Cook Spaghetti Squash

Okay, I admit it.  I’ve never tried spaghetti squash before this.  But I’ve always wanted to.  It always looks so cool….all those little curly fibers.  But I never had motivation to try it until I had to go wheat-free.  You know, rice pasta is nice and all, but it’s a little bland.  So I was really hoping for something interesting here.  I got it, and it’s pretty versatile to boot.  You can serve it with a sauce like you would pasta or just top it with Parmesan cheese and chopped basil, or serve it as a side with salt, pepper, and butter or ghee.

And it’s just so stinkin’ fun to scrape all those little fibers!!!  Seriously, I giggled.

How to Cook Spaghetti Squash

Preheat oven to 350 degrees.  Cut a spaghetti squash in half lengthwise.  Scoop out seeds and loose flesh and discard.  Place cut-side down on a foil-lined baking sheet.  Bake for one hour.

Remove from oven and carefully turn the squash halves over to cool.

When it has cooled enough for you to handle it, take a fork and scrape the squash flesh towards the middle.  (This would be so fun for kids to help with!)

You just made spaghetti!!  Now wasn’t that fun?!

Pesto Chicken Pizza

Not an original recipe (see source below) but we all get to tweak away at someone else’s in this recipe blog world, don’t we?  This is a great quickie dinner that you can throw together in about 30 minutes or so if you have the ingredients on hand.  Or you can just send your daughter and her fiancé out to the grocery store to get the stuff for you while you clean off the kitchen island so that there is room to actually EAT there.
Pizza Dough (home- or ready-made)
Basil Pesto
Cooked Chicken (I used a rotisserie chicken from my local grocery store)
Shredded mozzarella cheese
1.  Preheat oven to temperature for your pizza dough.
2.  Spread dough onto pan or pizza stone; sprinkle corn meal on pan first so your pizza doesn’t stick.
3.  An extra step if you are using the refrigerated dough, is to pre-bake it for 6-8 minutes before adding your toppings.
4.  Spread pesto, chicken and cheese over the crust.
5.  Bake for suggested time for dough, about 8-10 minutes.
Adding a salad would be a great idea.
Source:  Shawni Pothier, 71 Toes Blog.

Cookie Bars

I have trouble finding the energy to make cookies.  I have never enjoyed taking batches out and putting them back in over and over and over again.  Lucky for my kids I found making cookie bars to be much easier and is now pretty much the only way I make cookies.

It is simple!  Take your favorite cookie recipe that makes approximately 5 dozen cookies, follow the directions but add 1/4 cup cornstarch to the dry ingredients (this helps keep the cookies soft).  Press dough into a greased 15×10 inch jelly-roll pan.  Bake at 375 degrees for 20 mins.


French Toast Roll Ups

Sometimes I like to try recipes that just look fun!  The precooking steps on this one would be fun to do with kids, especially rolling out the bread slices.  You can experiment with any fillings that have similar consistencies to the ones listed.

8 slices bread (should be somewhat soft–I used whole wheat)
Nutella, cream cheese, jelly/jam, peanut butter
2 eggs
3 Tbps. milk
1/3 cup granulated sugar
1 heaping tsp. ground cinnamon
butter for skillet
maple syrup for serving

1.  Trim the crust off the bread slices.  This goes quick if you use a pizza cutter.  Then roll each bread slice flat with a rolling pin.
2.  Take about 2-3 teaspoons of your filling (Nutella, cream cheese, jelly, etc.) and spread down one end of the bread slice (see the pic above).  Roll up the bread tightly, starting on the filling end.  Do this with all the bread pieces.
3.  Whisk the egg and milk together in a loaf pan.  In another loaf pan combine the sugar and cinnamon.
4.  In a skillet, melt the butter over medium heat.  When skillet is ready, use tongs to dip roll-ups one at a time into the egg mixture, allowing the excess to drip off.  Place in hot, buttered skillet and cook on all sides until golden brown.  Cook just a few at a time so you can keep an eye on them.
5.  When each roll-up is done, remove it from the pan with tongs and roll in the cinnamon sugar mixture.

Serve warm with maple syrup, or even just plain!

Source:  It’s made the rounds on Pinterest but I found it on Cinnamon Spice & Everything Nice.

3 Layer Ice Cream Cake

This is the most awesome ice cream cake, and it’s so easy to make! You have to try this!

1 pack of Oreos
3 quarts of your favorite ice cream
1 box ice cream sandwiches – keep in freezer until ready to use
Cool Whip

1. You will need a springform pan. Spray the pan with non-stick cooking spray. Cut strips of wax paper to line the pan. The spray will help the wax paper stick to the pan.

2.. Put about half of the Oreos in a blender and blend to make fine crumbs, or small chunks, whichever you prefer. (You can also put the Oreos in a bowl or zip lock bag and crush with a wooden mallet. Sometimes I use the bottom of a drinking glass and gently tap to break the cookies into small pieces.) Save a tablespoon of crumbs or chunks to sprinkle on top of the final layer. Add a little water to your crushed Oreos so that they stick together a bit and you can press them into the bottom of your springform pan. I used a little too much water by accident and made almost an Oreo brownie. : )  It was good, but I prefer the bottom more crumbly instead of gooey.

3. Cut several ice cream sandwiches into 4ths like the picture shows. You will need enough to line the whole pan. That will depend on the size of your springform pan. I used about 8 ice cream sandwiches for mine. I personally like the WalMart brand better than some of the name brands I have tried.They have a good shape and texture for this. It’s a messy job, so be prepared to ruin a few and eat them.

4. Line the pan with the pieces of ice cream sandwich. Make sure the outside rounded edge of the icecream sandwich is facing up and against the pan. This will be what everyone sees when you take off the springform pan, so try to make it pretty.

5. Scoop out about 3/4 of the ice cream for your first layer and put into a bowl. The whole quart would be too much. If you have a smaller springform pan, then maybe half of it would do…I have bought the fancy pints of ice cream for making these in a smaller springform pan. Stir the ice cream until soft and smooth. We have been known to add chunks of brownie, nuts, huge Oreo chunks, or whatever we are craving in each layer! Yum! Pour into pan. You may want to put it in the freezer for 15-30 minutes or so to let that layer get firm. if you don’t, your layers will not be straight.

6. Repeat step 5 for the 2nd layer.

7. Repeat step 5 for the 3rd layer. 

8. Spread Cool Whip over the top. Try to make it look pretty. I make little peaks on mine by using the back of the spoon. I can’t explain that…just try to make it look pretty. : )

 9. Sprinkle some Oreo crumbs on the top. This is as creative as I get, but I’m sure you could add some special touches to make it look really pretty. 

10. Put it in the freezer and let it freeze hard for 24 hours. Every time I have made it in the morning and tried to serve it that night, it was not frozen enough and it was more of a blob than beautiful layers. Take out of freezer and remove the outside of the springform pan and the wax paper. Cut and serve! Everyone will love it! : )


1. I did not freeze each layer before I added the next because I was trying to hurry, and I ended up with waves of color and not exact layers. (See picture below.) No one cared though and we ate every last bite of this! 

2. My favorite one I have made had pink, white and green layers. The colors were beautiful with the Oreo bottom and the Cool Whip topping. I used a strawberry ice cream, but the ice cream was white, so we added a drop or two of red food coloring to make it pink. Then we used a vanilla bean vanilla ice cream for the middle. For the 3rd layer, we used a mint chocolate chip ice cream, but the ice cream was white, so we added a few drops of green food coloring. It was stunning and the flavors were amazing!

3. Feel free to add cookie pieces, brownie chunks, nuts, mini marshmallows, or whatever you like in your ice cream!