Author: Anna

November Favorites

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The Beach

I can’t get there fast enough and get my toes in the sand!  Growing up, our family summer vacation was going to the beach every summer for a week.  Our parents would save all year to rent an old, ocean-front cottage and the week was filled with Dad surf-fishing, Mom carrying the beach quilt out and placing it on the sand, and my 3 sisters and I spending the day out in the shallow part of the incoming waves.  We played in the sand and jumped around in the water for hours.  Of course, there was plenty of Coppertone Sun Tan Lotion (I will use no other because that is the smell of BEACH)–it wasn’t called sunscreen back then because it was for TANNING–and pimiento cheese or bologna sandwiches for lunch.  Sometimes Dad would catch fish for supper. Over the years the weekly summer vacations eventually turned into my parents buying a beach house and now that’s my most favorite place to be.  Something about the rhythm of the ocean and the smell of salty ocean breezes, and lots of family memories.

 

eBags

These are packing MAGIC!  The first time I watched their video online, I was mesmerized by how efficient these were and they were having a sale so I just had to buy them, of course.  I can’t pack without them now!  Seriously, I tried to do that about a week ago–could not get a sports bag to work to save me.  Out came the eBags and my carry-on and BAM!  I was packed for a week…at the beach, of course. I have actually lived out of my carry-on for about 5 or 6 weeks with these bags packed to the brim.  Long, but true, story.

 

Envy Apples

Have you even ever heard of this apple?  My sister just told me about them a couple of weeks ago and she said I could get them at Walmart.  Well, off I went to buy a few, and they are absolutely delicious!  I can’t wait to make an apple pie  with them.  And they are gorgeous!

 

Modere Dish Wash

You may not have heard of this company, and neither had I until a few months ago when my daughter became a “social influencer” for them. We wanted to help her out by getting her some orders, so I thought I would order their Clean and Fresh Collection.  The dish wash smells so light and fresh and I am thinking that it keeps my dish cloths from getting that nasty yucky smell so quickly.  I ran out of it the other day and had to use another dish liquid and my cloth got smelly in less than a day!  Don’t judge.  I do use mine for several days if they smell good. Also, the suds last a lot longer, even if I put a greasy dish or skillet in the water. I just run a little more hot water in with my sprayer and it foams right back up.

Pumpkin Bread Trifle

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Pumpkin Season is here!  I am not usually one to make too much of that but I am really feeling it this time around.  I pulled this recipe from my November 2018 Better Homes & Gardens magazine–mostly because I have a trifle dish and wanted to make something pretty in it.

Just a note–I had issues with the syrup that was going over the pecans.  I think it was supposed to be kind of like a brittle or something?  Well, it didn’t work for me so I just toasted the pecans in some butter in a skillet for a few minutes.  It was still yummy!  I am just sharing my version today, but if you want the full recipe, check it out here.

Pumpkin Bread Trifle
Layered tastes of the season, right here.
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Ingredients
  1. 3 c. granulated sugar
  2. 1 15-oz. can pumpkin
  3. 1 c. vegetable oil
  4. 2/3 c. water
  5. 4 large eggs
  6. 3 1/3 c. all-purpose flour
  7. 2 t. baking soda
  8. 2 t. pumpkin pie spice
  9. 1 1/2 c. chopped pecans
  10. 2 1/2 c. heavy cream
  11. 1 8-oz. carton sour cream
  12. 1 c. powdered sugar
  13. 2 T. milk
  14. Opt--Caramel ice cream topping, pomegranate seeds or sweetened dried cranberries
Instructions
  1. Preheat oven to 350 degrees F. Grease bottoms and 2 inches up the sides of two 9 x 5 inch loaf pans.
  2. In a large bowl stir together the granulated sugar, pumpkin, oil, 2/3 c. water, and eggs until combined.
  3. In a medium bowl whisk together flour, baking soda, pumpkin pie spice and 1 t. salt. Stir into pumpkin mixture. Spoon into prepared pans.
  4. Bake 1 hour or until a toothpick put into the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Remove from pans, place on racks and let cool completely.
  5. In a medium skillet, melt 2 T. of butter over medium-high heat and then add the pecans and a dash of sea salt. Toast the pecans until fragrant, stirring constantly. Remove from heat and set aside.
  6. In a bowl beat heavy cream, sour cream, powdered sugar and milk with mixer on high until stiff peaks form.
  7. Cut one loaf of pumpkin bread into 1-inch cubes. (Freeze other loaf up to 1 month or eat it!) In a large trifle dish, alternate layers of pumpkin bread cubes, pecans, cream, cranberries, and drizzled caramel sauce 3 times.
  8. Serve immediately or chill up to 8 hours.
Notes
  1. NOTE: Another pecan option is listed in the original recipe.
Adapted from Better Homes & Gardens Magazine
Adapted from Better Homes & Gardens Magazine
Mormon Mavens https://www.mormonmavens.com/

Sausage Okra Gumbo

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This gumbo is a much-requested family dish and our friends ask for the recipe whenever we serve it up.  Kelsey Teague, a former Maven–who is also my daughter–shared the recipe on our original blog and then we re-posted it here.

I hope you will like this dish as much as we do.  And you might need to double it for your family if they want seconds.  Just sayin’.

Sausage Okra Gumbo
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Ingredients
  1. 1 1/2 lbs. Polska Kielbasa ( I just use 2 packages)
  2. 2-3 T. butter
  3. 3 T. flour
  4. 2 cups chicken broth
  5. 18-oz. frozen gumbo vegetables*
  6. 14-oz. can of tomatoes, chopped, with juice
  7. 1 1/2 t. salt (you may want to adjust down, depending on how salty your meat choice is)
  8. 1/4 t. garlic powder
  9. 1/4 t. ground red pepper
  10. 1 T. Old Bay Seafood Seasoning
  11. 3 cups hot, cooked rice
Instructions
  1. Saute cut sausage for a few minutes in a Dutch oven or large pot. Even though these are precooked, I think it improves the overall taste to brown them up just a little bit and it also helps your roux. Remove and set aside.
  2. Melt the butter in the Dutch oven. Add flour and cook, stirring constantly, until mixture is deep brown, about the color of an old penny (this is known as making a roux)
  3. Add broth, vegetables, tomatoes, seasonings, and sausages. Bring to a boil.
  4. Reduce heat, cover and simmer for 25 minutes.
  5. Remove from heat, ladle gumbo into bowls and top with a scoop of rice. Some people think you should put a bunch of rice in the bowl and then add the gumbo on top. Personally, I like less of a rice ratio to my gumbo. A little scoop of rice on top is perfect for me.
Notes
  1. You can use a combination of okra, corn, onions, celery and sweet red pepper instead of the frozen vegetables. These days that combo is hard to find in the frozen food section.
Adapted from Pat Brew, Brew Family Cookbook, vol.1
Adapted from Pat Brew, Brew Family Cookbook, vol.1
Mormon Mavens https://www.mormonmavens.com/

Halloween Bat Cupcakes

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Want a great alternative to candy, candy, candy for your kids or grand kids at Halloween time?   These fun Bat Cupcakes are a great choice, and their little friends, clementine “pumpkins”, are a healthy sidekick.  Pair these with some green milk and you have a great treat to serve.

Fall is my favorite season and each year I think of how cool it would be to host a little family Halloween party at my house–not quite to the standards of  Tim “The Tool Man” Taylor–but fun, nonetheless.  It would be mostly for my grandchildren, but I think the rest of the family would enjoy it, as well.

But alas, every year I let the precious moment slip by without doing anything but a quick goodie bag for the 3 grands that live close by and a rushed package sent out to the other two who live way out in Utah.  I am lucky to even get it together in time for them to have their goodies before October 31st!  Do ya feel me?

Well, this year I set the intention to do it, and I did!  Yay me!

It wasn’t really a party, but we had a fun Taco Bar for supper and then I had the boys stay in the front room while I got out the treats and arranged them beside our Halloween Tree on the kitchen island.

Let’s just say that they loved the Taco Bar and were thrilled with their fun treats.  I might make this a tradition and maybe add to it as we go.

Halloween Bat Cupcakes
Serves 24
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Ingredients
  1. 1 box Betty Crocker SuperMoist Dark Chocolate Cake Mix
  2. 1 1/4 cups buttermilk
  3. 1/2 cup vegetable oil
  4. 3 large eggs
  5. 1 pkg. Oreo Mini Chocolate Creme Sandwich Cookies--crush 1 cup & save 24 whole cookies for the bat bodies
  6. Betty Crocker Rich & Creamy Chocolate Frosting (I made my own because I prefer that to the store-bought kind)
  7. 24 Keebler Grasshopper Cookies, cut in halves
  8. White decorating cookie icing (you won't need a lot)
  9. 48 candy eyes
Instructions
  1. Heat oven to 350 degrees F (325 for dark or nonstick pans). Place paper baking cup in each of 24 regular muffin cups. I doubled up on the papers because it just looks nicer when you take them out of the pan.
  2. In a large bowl, beat cake mix, buttermilk, oil and eggs on low speed for 30 seconds, then on medium for 2 minutes. Stir in crushed cookies. Divide batter evenly among muffin cups.
  3. Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in the pans, then remove to cooling racks to cool completely.
  4. Frost cupcakes. Insert 1 grasshopper cookie half on each side of cupcake top to look like bat wings. Squeeze 2 small dots of icing onto each of the 24 mini Oreos and attach candy eyes. Place 1 mini Oreo between bat wings for the body.
Notes
  1. The original recipe does not list food coloring as an ingredient, but makes reference to it in the instructions. They don’t mention a color so I added some black to darken the frosting. It doesn’t really need it because the bat is brown anyway. But, whatever squeals your wheels.
Adapted from Betty Crocker
Adapted from Betty Crocker
Mormon Mavens https://www.mormonmavens.com/
 

 

Lemon Basil Shrimp & Pasta

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I am a huge fan of one-pot meals and this shrimp & pasta dish did not disappoint.

Not only was it delicious, but it also provides about 31 grams of protein.  How cool is that?  Now, it does have capers and that will add to your sodium intake so make adjustments as needed. If you don’t have fresh basil–I had a few tiny leaves left on my plant in the garden–you can also use this.

I’m telling ya, I felt like I was at a restaurant when I served this meal.  The only thing missing was some crusty bread.

Now I need to try a shrimp & pasta recipe with lemon butter sauce…

Lemon Basil Shrimp & Pasta
Serves 4
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Ingredients
  1. 3 quarts water
  2. 8 ounces uncooked angel hair pasta
  3. 1 lb. peeled & deveined extra large shrimp
  4. 1/4 c. chopped fresh basil (I used a combo of fresh and lightly dried)
  5. 3 T. drained capers
  6. 2 T. extra virgin olive oil
  7. 2 T. fresh lemon juice
  8. 1/2 t. salt
  9. 2 c. fresh baby spinach
Instructions
  1. Bring 3 quarts of water to a boil in a large pot or Dutch oven, adding a little salt, if desired. Add pasta and cook for 8 minutes.
  2. Add shrimp to the pot and cook for 3 more minutes or until shrimp is done and pasta is al dente. Drain.
  3. Place pasta in a large bowl and stir in basil, capers, olive oil, lemon juice and salt.
  4. Place about 1/2 cup of baby spinach into each serving dish and top with 1 1 /2 cups of pasta mixture.
Adapted from My Recipes
Adapted from My Recipes
Mormon Mavens https://www.mormonmavens.com/

Greek Lemon Chicken Soup

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So many of us are looking for healthy DELICIOUS food options these days.  The latest thing I am checking out is the Mediterranean diet–actually I just would like to not call anything a diet, but a lifestyle.  Mediterranean sounds good to me.

I looked up easy Mediterranean recipes and found this one that sounded delicious.  And who doesn’t love using a rotisserie chicken? Am I right?

And you may think, by looking at the photo, that this recipe includes cream. NOT.

I know.  And yet it is so good.

Greek Lemon Chicken Soup
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Ingredients
  1. 1 T. olive oil
  2. 3/4 c. cubed carrot
  3. 1/2 c. chopped yellow onion
  4. 2 t. minced fresh garlic
  5. 3/4 t. crushed red pepper (next time I will use 1/2 t.)
  6. 6 c. chicken broth
  7. 1/2 c. uncooked orzo
  8. 3 large eggs
  9. 1/4 c. fresh lemon juice
  10. 3 c. chopped baby spinach
  11. 1 1/4 t. kosher salt
  12. 1/2 t. black pepper
  13. 3 T. chopped fresh dill (for garnish)
Instructions
  1. Heat oil in a Dutch oven over medium-high heat. Add carrot and onion. Cook, stirring occasionally until softened, about 3-4 minutes. Add garlic and crushed red pepper and cook until fragrant, stirring constantly.
  2. Add broth to Dutch oven and increase heat to high, bringing broth to a boil. Add orzo and cook, uncovered, until al dente, about 6 minutes.
  3. In a medium bowl, whisk eggs and lemon juice together until frothy. Remove 1 cup of the broth from Dutch oven and add, gradually, to the eggs. Whisk constantly to temper the eggs for about 1 minute. Pour egg mixture into Dutch oven and stir to combine.
  4. Reduce heat to medium-low, then stir in chicken, spinach, salt, and pepper. Cook, stirring constantly until spinach wilts.
  5. Serve up in 6 bowls and sprinkle with the dill.
Adapted from Cooking Light
Adapted from Cooking Light
Mormon Mavens https://www.mormonmavens.com/

Hawaiian Fried Breakfast Rice

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Sometimes I just struggle to find new, tasty ideas for breakfast.  Do you have the same problem?

I grew up on cold cereal, and still love it for Sunday night snacking.  Well, any night would work for me, actually.  But over time I have let go of my cereal tradition in lieu of more healthy options like oatmeal or smoothies.  Once in a while it’s eggs and bacon, but that usually ends up being an early lunch after an hour of yoga followed by an hour of Body Pump.

This fried rice recipe really turned out to be quite delicious.  Thank you to Sara at Our Best Bites, who was the source for this recipe.

Hawaiian Fried Breakfast Rice
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Ingredients
  1. 4 t. extra virgin olive oil
  2. 1/2 c. chopped red onion
  3. 1 bunch green onions, chopped (chop all but keep the green tops separate)
  4. 1 t. minced garlic
  5. 1 small red bell pepper, minced
  6. 3 cups leftover white rice
  7. 1 c. chopped fresh pineapple
  8. 1 c. chopped Spam (or bacon or ham)
  9. 3 T. low sodium soy sauce
  10. 2 t. brown sugar
  11. 1/2 t. ground ginger
  12. 4 eggs for scrambling
  13. Salt & pepper to taste
Instructions
  1. Heat the olive oil over medium heat in a large skillet. Add the red onion, firm ends of the green onions, garlic and bell pepper. Saute until the onions are fragrant and red peppers are just tender.
  2. While the vegetables are cooking, whisk together the soy sauce, brown sugar, and ginger in a small bowl. Set aside.
  3. Add the rice to the skillet, stirring to combine, until heated through. Add the Spam and cook until that is heated through. Add the soy sauce mixture and stir to combine.
  4. Next add the green parts of the green onions, and the pineapple, stirring to combine. Season to taste with salt & pepper. Cover, turning heat to low to keep warm.
  5. In a separate pan, cook the eggs. Add eggs to rice mixture and serve.
Adapted from Our Best Bites
Adapted from Our Best Bites
Mormon Mavens https://www.mormonmavens.com/

Orange Zest Scones with Maple-Orange Glaze

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I am so happy to share this recipe with you today because I have finally found a way to get myself some orange, glazed scones and won’t have to drive to the next town to get them at Panera Bread!

As I was looking through my Winter 2017 Magnolia Journal, I came across this recipe and almost did a happy dance! They look so much like Panera’s. But honestly, they taste better!  And I had no idea scones would be so easy to make.

And yes.  I did say 2017.  I tore the recipe out of the magazine months later and filed it in my Meal Planning binder under RECIPES TO TRY. I have many more of those. So stay tuned.

Orange Zest Scones with Maple-Orange Glaze
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Ingredients
  1. 2 c. all-purpose flour
  2. 1 1/2 t. baking powder
  3. 1/2 t. baking soda
  4. 1/2 t. salt
  5. 1 egg
  6. 3/4 c. sour cream
  7. 1/2 c. sugar
  8. 1 t. orange zest
  9. 3/4 c. butter, cut into squares & frozen
  10. 1 recipe Maple-Orange Glaze (recipe below)
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Step 2
  3. In a large bowl stir together flour, baking powder, baking soda, and salt. In a small bowl lightly beat the egg, then whisk in sour cream until completely blended.
  4. Step 3
  5. In another small bowl combine sugar and orange zest. Use the back of a spoon to work the zest into the sugar until well mixed, then stir into flour mixture. Add butter to the flour mixture and blend using a pastry blender or your fingers to work it into a pebbly mixture. Stir in the sour cream mixture until dough starts to form a ball. Divide the dough in half.
  6. Step 4
  7. Place one half of the dough on a lightly floured surface and press out to a 6″ circle, about 1 inch thick. Cut circle into six triangles and place 1 inch apart on the baking sheet. Repeat with the second half of the dough.
  8. Step 5
  9. Bake 15 minutes or until golden. Cool on the baking sheet for 5 minutes, then transfer scones to a cooling rack. Make glaze while the scones are cooling.
Notes
  1. Maple-Orange Glaze–In a medium bowl stir together 1 3/4 c. sifted powdered sugar and 1 t. orange zest. Stir in 3 T. melted butter, 3 T. orange juice, 1 t. vanilla, and 1/2 t. pure maple syrup until smooth. Spoon over cooled scones.
Adapted from Magnolia Journal
Adapted from Magnolia Journal
Mormon Mavens https://www.mormonmavens.com/

Honey-Lemon Cottage Cheese Pancakes

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Be sure to make these yummy pancakes for National Pancake Day on September 26th! We have given you a week heads-up so you can go get your cottage cheese.

There are so many pancake recipes out there; which is a good thing because who doesn’t love pancakes?  How many times do you think I can say “pancakes” in this post?

I made these with a garnish of fresh strawberries and Berry Honey in place of maple syrup.

Honey-Lemon Cottage Cheese Pancakes
Serves 4
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Ingredients
  1. 6 eggs, lightly beaten
  2. 1 16-oz. carton cottage cheese (we used 4% milk fat)
  3. 2 T. honey
  4. 2 T. butter, melted
  5. 2 t. vanilla
  6. 1 t. lemon zest
  7. 1 1/2 c. all-purpose flour
  8. 1 t. baking powder
  9. 1 t. baking soda
  10. 1/2 t. salt
  11. butter, maple syrup and/or berries of your choice
Instructions
  1. In a large bowl, lightly beat eggs then add cottage cheese, honey, butter, vanilla and zest. Stir to combine until just moistened (batter should be lumpy).
  2. Pour about 1/4 c. batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat for about 2 minutes, then flip carefully when top is bubbly and edges are slightly dry. Cook another 2 minutes.
Adapted from Better Homes & Gardens magazine
Adapted from Better Homes & Gardens magazine
Mormon Mavens https://www.mormonmavens.com/

No Milk Pancakes

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Well September is National Breakfast Month and on the 26th it’s National Pancake Day so we are sharing a re-make of this recipe that was originally shared by Niki, a former Maven.  This baby got almost 500,000 views!  And lots of great comments.

If your family is prone to milk allergies, this is a perfect option when they are asking for pancakes for breakfast.  Just remember to go for the oil option rather than butter or margarine.

No Milk Pancakes
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Ingredients
  1. 2 c. all-purpose flour
  2. 2 T. oil, butter, or margarine
  3. 1/2 t. salt
  4. 4 t. baking powder
  5. 2 T. sugar
  6. 2 cups water
  7. 2 eggs
  8. 1 T. Cream of Coconut (opt. I just added it for kicks)
Instructions
  1. In a large bowl, mix water and eggs. If using butter/margarine let it cool slightly so it doesn’t cook your eggs.
  2. In a separate bowl, mix your dry ingredients, then add to the wet ingredients and stir until combined but do not over mix. Pancake batter should be lumpy.
  3. Using a 1/4 c. measure, drop batter on a hot griddle or skillet. You can use a little coconut oil to grease the griddle,. Cook until bubbles appear and edges look dry. Flip and cook the other side until golden.
Adapted from Niki Lewis
Adapted from Niki Lewis
Mormon Mavens https://www.mormonmavens.com/