Sweet Orange-Berry Butter

sweet-orange-berry-butter

 

Don’t you just love Our Best Bites ? I followed them for several years and then stopped and now I am ready to follow again–I have missed those girls.  A few years back I printed off this recipe so that I could substitute some THRIVE freeze-dried fruit and thereby find even more ways to use this great stuff! So here you go–and just so you know, the original recipe is a different color.  It all depends on how you use your fruit.  It’s delicious either way.  Be sure and try this on those Banana Bread Paleo Muffins from last week’s post!  Pretty tasty.

Sweet Orange-Berry Butter
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Ingredients
  1. 1 c. real butter, at room temperature
  2. 3 T. honey
  3. 2 T powdered sugar
  4. 1 or 2 drops of Wild Orange Essential oil *
  5. 1/4 to 1/2 c. freeze-dried berries (I used strawberries/blueberries/raspberries)
Instructions
  1. Place all the ingredients in a food processor and whip until creamy and lovely.
  2. Serve at room temperature on just about any kind of sweet bread, muffin, etc.
Notes
  1. * A story--so I whipped up my berry butter and tasted it and thought "Okay, that's pretty good." Then I was looking over my recipe and realized I had left out the orange zest--and my oranges were sitting right over there on my kitchen island! I had already put my processor in the sink, so I got out my Wild Orange Essential Oil and added a couple of drops to the spread and stirred it up really well. Oh my goodness! That orange really sets this off. DO NOT FORGET TO DO IT!!
Adapted from Our Best Bites
Adapted from Our Best Bites
Mormon Mavens http://www.mormonmavens.com/

Welcome to the New Blog!! Wanna Win Some Stuff??

Welcome to the New Blog pic

YESSSSSS!!!!

Finally, it’s here–the new blog!   We’ve been working on the transition for more than a year and are tickled pink that it’s finally time to unveil our labor of love!  

When Mormon Mavens was first started back in 2011, it was with an army of  twelve recipe authors who just wanted to share their favorite recipes with the world.  Over the years, as different Mavens have come and gone, that number has steadily condensed.  And now, at the dawn of our 6th year of blogging, it’s an operation run by two sisters who enjoy it too much to quit!  We also want to broaden our horizons and take on some new projects here on the blog.  We’re excited to see what the future holds here at MM!

And to celebrate, we’d like to offer a wonderful giveaway–our biggest one yet!  

At this point, you’re like “blah, blah, blah” what can I win already?! 

Hold your horses!  Here you go…..

Main Giveaway Group

Embroidered Logo Apron with pockets, $50 Williams-Sonoma Gift Card, Set of 3 Stainless Steel Nesting Bowls, Set of 4 Melamine Tasting Spoons

You’re probably more excited about the $50 Williams-Sonoma Gift Card, right?  

Gift Card

But guess what?  We’re stupid-excited about the APRON!!!  I mean, come on, it’s got our flippin’ logo EMBROIDERED on it!  Isn’t it gorgeous???  Many thanks to Life’s A Stitch for the beautiful work!  And the apron’s got pockets–yasssssssss.

Apron Embroidery Closeup

Okay, okay.  Anyway, we couldn’t help but include some matchy-matchy items from World Market in this fun prize package as well.

Nesting Bowls

 

Tasting Spoons Closeup 

So what are you waiting for?  Get on down to that giveaway form and get your entries on!

Winner will be announced on September 13!

(Prize package will be shipped only to continental US; giveaway sponsored solely by Mormon Mavens)

a Rafflecopter giveaway

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Copycat Taco Bell Baja Sauce

I fell in love with the sauce years ago when I was pregnant with one of my five kiddos.  Hmmm.  Which one was it?  I think it was #4?  Yeah, let’s go with that.

I used to send my husband on Taco Bell runs to get me Steak Quesadillas with Baja Sauce and an Apple Empanada for dessert.  Man, that would really hit the spot.  Unfortunately, that “spot” is now all over my hips and thighs.

But I digress.

I went in search of a copycat recipe for it and have been really pleased with this version. 

And, of course, a little Cholula sprinkled on top is always good!

Visit my Thrive blog to get the recipe for the Firecracker Chicken Casserole from the pic!

Copycat Taco Bell Baja Sauce

Copycat Taco Bell Baja Sauce

 

Copycat Taco Bell Baja Sauce
Yields 1
A creamy, mildly spicy sauce.
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 cup mayonnaise
  2. 1 Tbsp. white vinegar
  3. 1/4 tsp. black pepper
  4. 1/4 tsp. ground cumin
  5. 1/4 tsp. onion powder
  6. 1/4 tsp. ground red pepper
Instructions
  1. Combine all in a bowl and whisk well. Refrigerate until ready to use.
Notes
  1. The spices take a little while to bloom. Be patient!
Mormon Mavens http://www.mormonmavens.com/

Chicken & Wild Rice Pilaf

Chicken & Wild Rice Pilaf

I am all about quick and easy and this recipe is, as well.  I used one of our Thrive Life Express Meals–Wild Rice Pilaf–and added chicken to give it a little protein boost.  So delicious, so easy, so quick, so also goes well in a flour tortilla.  You could use your own pilaf recipe or boxed rice pilaf and leftover chopped chicken.  I tend to go to my Thrive Foods because I like to find ways to incorporate these items from my Home Store on a regular basis.  Either way, this is yummy and your family will enjoy it, especially if it keeps your kitchen time down during a laid back or busy summer.  Well, any season for that matter.

Chicken & Wild Rice Pilaf
Quick & easy side or main dish!
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Ingredients
  1. 1 pkg. Thrive Life Wild Rice Pilaf Express Meal (or your choice of pilaf)
  2. 1 - 2 cups Thrive Chopped Chicken, rehydrated
  3. Butter
Instructions
  1. Mix contents of package with 2 1/2 cups boiling water.
  2. Add 2 T. butter to the rice. Simmer for 5 minutes, covered.
  3. Let stand for 5 minutes, then add the chicken. Stir to mix well.
  4. Serve.
Adapted from Thrive Life Express Meals
Mormon Mavens http://www.mormonmavens.com/

Quick Po’Boy Sandwich

po boy

 

Have you ever eaten a Po’ Boy sandwich?  I have had one in my entire life.  This past week we spent a few days at the beach and of course had to hit a local seafood joint to get me some shrimp!  I brought the leftovers back to the beach house.  Mostly I just ate the cold shrimp right out of the take-out carton, but one day I was thinking I should be a little more creative.  And here you have another tasty concoction from leftovers…

 

Quick Po' Boy Sandwich
Great way to use leftovers!
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Ingredients
  1. Hamburger Bun (or a baguette or other kind of roll of choice)
  2. Leftover shrimp
  3. Lettuce, shredded
  4. Mayo or mustard
Instructions
  1. Assemble your sandwich and enjoy.
Notes
  1. Po' Boys can be made of different kinds of items, so be creative!
Mormon Mavens http://www.mormonmavens.com/

Spaghetti Pie

spaghetti pie 2

 

You get home from work at 5:15 pm.  Guests are coming for dinner at 6:00 and you are trying yet another new recipe, hoping it’s a hit and your guests will come back.  Score!  Back in the 80’s my good friend Jill used to make spaghetti pie and I used to have the recipe.  Well, do you think I could find it these many years later?  Google is my best friend and this entry isn’t exactly like Jill’s, but it is a yummy second.  Happy St. Patrick’s Day, by the way, and notice the green lettuce in the salad.  There you go.

 

Spaghetti Pie
Quick, cheesy and easy.
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Ingredients
  1. 6 oz. spaghetti, cooked (I used thin)
  2. 2 T. olive oil
  3. 2 eggs, well-beaten
  4. 3/4 c. shredded Parmesan cheese, divided
  5. 1 c. whole milk Ricotta cheese (yes you can use skim, but why?)
  6. 1 c. pasta sauce
  7. 1/2 cup shredded Mozzarella cheese
Instructions
  1. Drain spaghetti well, then put in a large bowl and toss with the olive oil. Stir in eggs and 1/2 cup Parmesan.
  2. Pour mixture into greased 10-inch pie plate; form into a "crust" by pushing spaghetti up the sides of the plate and forming an indentation in the center.
  3. Spoon Ricotta cheese over the crust. Top with pasta sauce. Bake in preheated oven at 350 for 25 minutes.
  4. Top with Mozzarella and remaining Parmesan and bake another 5 minutes, or until cheese is melted. Cool 10 minutes before cutting.
Notes
  1. You can also add veggies to this dish. I used shredded zucchini that I sauteed with a little onion and put it on top of the Ricotta cheese layer. Spinach would also be good.
Adapted from Sargento Recipes
Adapted from Sargento Recipes
Mormon Mavens http://www.mormonmavens.com/

Happy New Year from Mormon Mavens

 
 

happy new year

 

On this eve of a new year, we would like to take the time to wish you and your families a joyous 2016.   We hope it will bring everything you need, with some good surprises along the way.

2016 will bring new and exciting things to our blog, so stay tuned for news from us as we update and refresh Mormon Mavens–for real.  We know you have been waiting patiently for us to do something.  Good things take time.

 
Meanwhile, here is a little food-related quiz that we would love to hear your answers to:
 
  In the South, we have some food traditions on New Year’s Day.  Collards, black-eyed peas and cornbread all stand for something for the new year.  Do you know what they represent?  Post a reply and let us know!  
 
If you have your own traditional New Year’s fare, reply and let us know what you will be having to ring in 2016 at your house.
 

 

Butternut Squash Soup

 

 

butternut squash

 

 

This is such a delicious recipe and truly a healthy comfort food. Perfect for this time of year. I have always wanted to try this kind of recipe, since I have never cooked with a butternut squash before. Easy peasy. And when I tasted it for the first time I was transported back in time and space to an appetizer soup that I was served at Alejandro’s in El Paso, Texas. I have wanted that recipe FOR.EV.ERRRR. Now I have one!

 

Ingredients:

6 Tablespoons chopped onion

4 Tablespoons butter

6 cups cooked butternut squash – cooking instructions below (about 2 squashes)

3 cups of water

4 cubes (or 4 Tablespoons) chicken bouillon (I used 4 t. bouillon powder)

½ teaspoon dried marjoram

Black pepper to taste

¼ teaspoon cayenne pepper

1 8-oz package cream cheese

Oregano to taste (about 1 teaspoon)

 

Directions:
1. Cut the butternut squash in half. Scoop out all the gunk in the middle, if you have any. Some of mine did not. Here’s a tip: I had a hard time cutting the squash lengthwise so I cut across the middle and then vertically on each half. Place cut-side down on a cooking sheet sprayed with cooking spray. Add 1-2 cups of water to the pan to help it soften faster. Roast in the oven at 375 degrees for 45-50 minutes or until soft and collapses to the touch.
 
2. While your squash is cooking, cook your onion in butter until soft.
 
3. Scoop out the cooked squash and put it in a blender along with the cooked onion and all other ingredients. Blend until smooth and well mixed. You can also use an immersion blender if you have mad immersion skills. I am still learning. You should see the printed recipe I had to go from–splatter city!
 

 

4. Return to saucepan and heat through, but don’t allow it to boil. Add more seasonings to taste if desired.
 
5. I served this with brown, wholegrain rolls from Walmart. Yummy! But crusty bread would be good or even a bread bowl…..must try that myself.
 
SOURCE: Jordan Page
 
Butternut Squash Soup
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Ingredients
  1. 6 Tablespoons chopped onion
  2. 4 Tablespoons butter
  3. 6 cups cooked butternut squash – cooking instructions below (about 2 squashes)
  4. 3 cups of water
  5. 4 cubes (or 4 Tablespoons) chicken bouillon (I used 4 t. bouillon powder)
  6. ½ teaspoon dried marjoram
  7. Black pepper to taste
  8. ¼ teaspoon cayenne pepper
  9. 1 8-oz package cream cheese
  10. Oregano to taste (about 1 teaspoon)
Instructions
  1. Cut the butternut squash in half. Scoop out all the gunk in the middle, if you have any. Some of mine did not. Here’s a tip: I had a hard time cutting the squash lengthwise so I cut across the middle and then vertically on each half. Place cut-side down on a cooking sheet sprayed with cooking spray. Add 1-2 cups of water to the pan to help it soften faster. Roast in the oven at 375 degrees for 45-50 minutes or until soft and collapses to the touch.
  2. While your squash is cooking, cook your onion in butter until soft.
  3. Scoop out the cooked squash and put it in a blender along with the cooked onion and all other ingredients. Blend until smooth and well mixed. You can also use an immersion blender if you have mad immersion skills. I am still learning. You should see the printed recipe I had to go from–splatter city!
  4. Return to saucepan and heat through, but don’t allow it to boil. Add more seasonings to taste if desired.
  5. I served this with brown, wholegrain rolls from Walmart. Yummy! But crusty bread would be good or even a bread bowl…..must try that myself.
Mormon Mavens http://www.mormonmavens.com/

Love and Concern for All God’s Children

Today, we had a wonderful lesson at church about having love and concern for all God’s children
Here are some of my favorite excerpts
 
“I believe it is our solemn duty to love one another, to believe in each other, to have faith in each other, that it is our duty to overlook the faults and the failings of each other, and not to magnify them in our own eyes nor before the eyes of the world. There should be no faultfinding, no back-biting, no evil speaking, one against another, in the Church of Jesus Christ of Latter-day Saints. We should be true to each other and to every principle of our religion and not be envious one of another. We should not be jealous one of another, nor angry with each other, and there should not arise in our hearts a feeling that we will not forgive one another our trespasses. There should be no feeling in the hearts of the children of God of unforgiveness against any man, no matter who he may be. …

… We ought not to harbor feelings one against another, but have a feeling of forgiveness and of brotherly love and sisterly love, one for another. Let each one of us remember his or her own individual failings and weaknesses and endeavor to correct them. We have not reached a condition of perfection yet, it is hardly to be expected that we will in this life, and yet, through the aid of the Holy Ghost, it is possible for us to stand united together seeing eye to eye and overcoming our sins and imperfections. If we will do this, respecting all the commandments of the Lord, we shall be a power in the world for good; we shall overwhelm and overcome all evil, all opposition to the truth, and bring to pass righteousness upon the face of the earth. For the Gospel will be spread and the people in the world will feel the influence which will be shed forth from the people of Zion, and they will be inclined more to repent of their sins and to receive the truth.”

“In other words, all that has been revealed for the salvation of man from the beginning to our own time is circumscribed, included in, and a part of these two great laws. If we love the Lord with all the heart, with all the soul, and with all the mind, and our neighbors as ourselves, then there is nothing more to be desired. Then we will be in harmony with the total of sacred law. If we were willing to live in harmony with these two great commandments—and we must do so eventually if we are worthy to live in the presence of God—then wickedness, jealousy, ambition, covetousness, bloodshed, and all sin of every nature would be banished from the earth. Then would come a day of eternal peace and happiness. What a glorious day that would be! We have been endowed with sufficient reason to know that such a state is most desirable and would establish among men the Fatherhood of God and the perfect brotherhood of man.”

I could not put it better. As one woman said during our lesson today, “LIFE IS HARD, LET’S HOLD HANDS!”

I love that. We all need to show more love, more concern, more kindness to everyone. Those in and out of our faith, those that we agree with and those we disagree with. The world needs more love!
Let’s try to be more Christlike and love all of God’s children.