Copper Penny Carrots



Remember that post where I said I could share some of our family’s favorite Thanksgiving recipes? Yes, that one.  

Today I am sharing one of the top requests for Thanksgiving dinner–Copper Penny Carrots.  So delicious and the only complaint I get is that I only make it once a year.  Why is that?  It’s super easy and everyone loves this dish.

Next year when you are planning your feast, think about including this tasty dish.  Or you can make it now.  I guess I am going to have to start making it more often.

If you can’t think like an onion or a carrot or a tomato, you may be a technician, but you won’t understand what you’re doing, and your dish will be flat.

Eric Ripert

Due to technical issues, the recipe is in our older format.



2 lbs. carrots, 1/4″ slices (4 1/2 cups)3 boiler onions, thinly sliced & separated into rings

1 medium green pepper, cut in thin strips

1 can tomato soup

3/4 cup apple cider vinegar

2/3 cup sugar

1/2 cup vegetable oil

1 t. Worcestershire Sauce

1 t. prepared mustard

1/2 t. salt



1. Cook carrots in small amount of boiling salted water until just tender, about 8-10 minutes. Drain.

2. Combine carrots with the onion and green pepper in a large bowl.

3. Stir together remaining ingredients and pour over vegetables.

4. Cover and marinate in refrigerator for several hours or overnight.

5. When ready to serve drain, reserving marinade.  Serve in lettuce-lined bowl, if desired.

6. Return any leftover vegetables to marinade and keep refrigerated.


NOTE–Once the vegetables are all gone, save the marinade.  Someone in the house will undoubtedly want to dip bread in it.  Seriously, this happens at my house. I am married to a “sopper”.

SOURCE–Brew Family Cookbook, Vol. 1.

Happy Thanksgiving Back!



(Photo by Priscilla Du Preez on Unsplash)


Every year I quote this movie during Thanksgiving.  I can’t help myself.  And I have even written the quote on my kitchen chalkboard.

Hope you are all having a wonderful Thanksgiving with friends and family.

Maybe you can find YOU’VE GOT MAIL on Netflix and stream it over the next few days!


Thanksgiving Menu Share



Hi everyone!  I am sitting here at my desk organizing my Christmas and Thanksgiving planners–I like to have everything for each of these holidays in 1-inch binders so I can grab them and go when I have time to prep.  

Every year I tell myself I will be ready earlier than the previous year, and this year is no exception.  We will have Thanksgiving at our place this year with a couple of extra family members driving in from down east. 

I love a houseful for holidays, don’t you?  

I thought that I would share our traditional Thanksgiving Menu, just so you can see what I will be doing over the next week..wait WHAT?!  Yes, it’s a week away. 

OMGracious. (see what I did there?  Because “thanks” giving…)

Where does the time go? Seriously.  So here is that menu–got a little sidetracked–and I have provided a link to the dishes that we already have recipes for here on the blog. 

If you see another one on the list that you would like to have the recipe for just let me know! For the yeast rolls, we have several recipes to choose from but the one I use is not on the blog yet.

I will be glad to post an extra recipe this week to help out with your big feast. It might not have a photo because I really won’t be making it until next week, but I can add that later, right?


Thanksgiving Menu from Our House to Yours

Deep Fried Turkey
Mother’s Southern Cornbread Dressing
Sweet Potato Pudding/Souffle
Cranberry Relish
James’ Fruit Salad
Copper Penny Carrots
Seasoned Baby Lima Beans
Giblet Gravy
Homemade Yeast Rolls
Pumpkin Pie with Homemade Whipped Cream


Well, that’s a mouthful–which is why I am using Chinet Platters this year.

Feel free to share your Thanksgiving favorites in the comments!  We love hearing from you.


Cranberry Relish

This recipe was originally posted on December 19, 2013 as a Christmas dish, but we also have it at Thanksgiving.  Thought we would share it this week in case you would like to include it in your Thanksgiving Feast.  I need to start my cooking plans now because, even though it’s November 1st, the feast will be upon us before you can sing Over the River and Through the Woods!  I am also posting this in memory of my good friend Phyllis Mecham who passed away two years ago this month.  This was her recipe.
Just in the St. Nick of time (and notice, by the way, how he is eyeballing the relish)! Be sure and add this to your Christmas menu.  My good friend Phyllis brought this dish to a church Christmas party one year and gave me the recipe so that I could add it to our holiday meal traditions.  It is a big hit with everyone and full of yummy goodness.
Cranberry Relish
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  1. 2 cups ground fresh cranberries (I just zap mine in the Ninja blender)
  2. 1 cup sugar
  3. 2 small pkgs. Cherry Jell-O
  4. 1 15-oz. can crushed pineapple, drained and juice reserved
  5. 1 apple, unpeeled (Red Delicious is good) sliced and chopped
  6. 2 oranges (regular oranges NOT navel.  Tried that.), peeled, sliced and chopped
  7. grated rind from one orange
  8. 1 cup chopped pecans
  1. Mix Jell-O with 2 cups boiling water, 1 cup sugar and reserved pineapple juice.  Let thicken in refrigerator. DO NOT LET IT SET COMPLETELY.
  2. Add other ingredients, already mixed together.
  3. Place in refrigerator until ready to serve.
  1. You can substitute cranberry Jell-O for the cherry.
Adapted from Phyllis Mecham, Mocksville, North Carolina
Adapted from Phyllis Mecham, Mocksville, North Carolina
Mormon Mavens

Sticky-Buns in Cast Iron

sticky buns in cast iron

Buns of Iron?

Okay, that was pretty lame.  But I couldn’t help it.

I’ve never made sticky buns before but when I saw a recipe making them in a cast iron skillet I knew I had to try it.  I love my cast iron cookware and use it all the time.  I especially love finding recipes where I can bake with it.

I followed the original recipe directions and made 9 large buns, but next time I will make smaller ones.  I think the sticky-to-bun ratio is better that way.  I also used my Thrive Life Country White Dough Mix for the bread.  Use any basic bread dough recipe you like.  Or maybe you love the frozen roll dough!  That’s even easier than using a mix.  Whatever works for you!  My dough mix recipe is for one loaf’s worth of dough.

I used a 9″ square cast iron skillet (my grandmother’s).  So to make it mathematically easy, I’ll divide the dough into 16 equal pieces and do a 4×4 arrangement.

Do you like cast iron?  If so, what’s your favorite piece?

Sticky Buns in Cast Iron
Bread, butter, I need to say more?
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Prep Time
1 hr 20 min
Cook Time
25 min
Prep Time
1 hr 20 min
Cook Time
25 min
  1. The Bun Dough
  2. 1 c. warm water
  3. 2 tbsp. warm water
  4. 2 1/4 tsp. Active Dry Baker's Yeast
  5. 2 tbsp. honey
  6. 3 3/4 c. THRIVE Country White Dough Mix
  7. The Sticky Stuff
  8. 1/2 c. butter, softened
  9. 1/2 c. brown sugar
  10. 1 tsp. Ground Cinnamon
  11. 3 tbsp. honey
  12. 1 pn. salt
  13. 1/4 c. pecan halves
  1. Prep the Dough
  2. Add the water, yeast, and honey to the bowl of a stand mixer equipped with the dough hook. Slowly add in the dough mix. Once it's all incorporated, knead in mixer for about 5 minutes.
  3. Spray a medium bowl with cooking spray. Form the dough into a ball and place in the bowl, turning to coat it with the cooking spray. Cover and allow to rise for about 40 minutes.
  4. When dough has doubled in size, punch it down and divide it into 9 pieces (or 16 as mentioned in the description). Set aside while you prep the sticky stuff.
  5. Prep the Sticky Stuff
  6. Combine all but the pecans in a medium bowl and stir well to combine everything.
  7. Spread this onto the bottom and up the sides of the cast iron skillet.
  8. Place the pecan halves evenly over the sticky stuff. (If you want it to be pretty, make sure you have the flatter side of the pecan facing up.)
  9. Dough + Sticky Stuff
  10. Take the dough pieces and roll into balls. Place these evenly over the sticky stuff. Cover and allow to rise about 30 minutes.
  11. Preheat oven to 375 degrees.
  12. Bake the skillet, uncovered, for 20-30 minutes or until rolls are golden and dough is cooked through. Allow to sit for 15 minutes once you remove it from the oven.
  13. Place a large plate upside-down over the skillet and carefully flip so that the rolls release onto the plate. Enjoy!
  1. Makes 9 large rolls, but you could make smaller rolls. I would make 16 for my square skillet.
Adapted from Rie McClenny
Adapted from Rie McClenny
Mormon Mavens

Bacon/Cranberry/Pecan Stuffed Celery


What are your food traditions for Christmas?  Do you celebrate on Christmas Eve or do you wait until the 25th to party with your people?  We celebrate on Christmas Eve with a scratch-made (almost) Mexican dinner, and then on Christmas Day we join with more family and enjoy a go-to fare of finger foods. Everyone who can shows up at my parents’ home–at various times, but ending up together around 4:00 pm or so–for munchies of the savory AND sweet variety–followed by a rousing game of WINNER–one for the littles and one for the not-so-littles (by age)–this is usually followed by games of Trivial Pursuit–where it’s women vs. men–Psych, maybe a favorite Christmas movie and some football, of course.

My offerings this year were Kris Kringles–a family tradition which is like Rice Krispy Treats on steroids–and this new dish that I found on Pinterest.  You know how sometimes you try a recipe from there and sometimes it bombs? This one didn’t–it delivered as promised.  I seriously went back into the kitchen  numerous times for more of these celery treats instead of more sweet stuff.  I know–it’s hard to believe, but it is true. I must be growing up.  

Alas, the celery ran out before the filling did when I was putting them together.  So what’s a girl to do?  Form said filling into a cheese ball, put it on a small platter, and arrange crackers around it.  That was tasty, as well.  A versatile and visually appealing recipe.  I am adding this one to my holiday favorites.


Bacon Cranberry Pecan Stuffed Celery
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  1. 12 celery stalks, cleaned, cut into portions
  2. 1/2 lb crispy cooked bacon, drained and crumbled
  3. 8 oz reduced fat cream cheese, softened
  4. 1/2 cup pecans, toasted in butter and chopped
  5. 1/2 cup craisins, chopped
  6. 2 green onions, finely chopped
  7. 2 tablespoons heavy cream
  8. 1 teaspoon garlic powder
  1. Cook bacon until crispy, drain on paper towels, then chop.
  2. Chop pecans, Craisins, and green onion.
  3. In a small bowl, combine: Cream cheese, bacon, pecans, Craisins, green onion, heavy cream, and garlic powder. Stir to mix well.
  4. Refrigerate for 30-60 minutes so that the flavors connect well with each other.
  5. Clean celery and cut into desired portion size.
  6. To stuff celery, carefully spread cream cheese mixture into each portion of celery.
  7. Refrigerate until time to serve--keep chilled.
  1. Our original source used glazed walnuts, but I couldn't find any at the store so I substituted pecans which I already had on hand.
  2. The original recipe suggests using a piping bag with a LARGE tip or a Ziploc bag with a large hole cut in a corner to stuff the celery. I tried this, but my filling was too stiff, so I just used a small knife to spread it--and sometimes I just placed some in with my fingers.
Adapted from Just A Pinch
Adapted from Just A Pinch
Mormon Mavens

Crunchy Cinnamon Ebelskivers


Ebelskivers (pronounced “able-skeevers”) are snacks or desserts–hailing from Denmark–traditionally served during holidays and celebrations.  These puffy, sphere-shaped pancakes can be served in a variety of ways, from sweet to savory, and can include toppings and/or fillings.  I have tried them only a couple of times in my kitchen and each time I learn a little something new about how to prepare them.  

I am still learning how to NOT cook them so long, and maybe someday when I have a gas range again–instead of an electric or ceramic cook top–I will be able to better control the heat and not overcook so many!  But I did manage to salvage a few for the post today and I hope you will give me some grace and try the recipe even if you don’t they they look all that awesome.  I plan to keep honing my ebelskiver skills, so one day you might just see something amazing!

The only necessary tool is a seven-welled pan that forms the pancake’s cool shape.  You can use wooden skewers to turn them or purchase special ebelskiver turners–yes I did–which help flip these babies nicely.  I also have a really cool ebelskiver cookbook and that is where I got the recipe that I am sharing with you today.  According to the cookbook, the brown sugar and butter that ends up as the topping should crack brulee-style with every bite.  Still waiting on that!

Crunchy Cinnamon Ebelskivers
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  1. 1 cup all-purpose flour
  2. 1 1/2 t. sugar
  3. 1/2 t. baking powder
  4. 1/4 t. salt
  5. 2 large eggs, separated
  6. 1 cup whole milk
  7. 3 T. unsalted butter, melted and slightly cooled,divided
  8. 2 t. ground cinnamon
  9. 1/4 t. nutmeg
  10. 3 1/2 T. light brown sugar
  1. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
  2. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and 2 T. of the melted butter.
  3. Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well-blended--batter will be lumpy.
  4. In a clean bowl, using an electric mixer on high speed, beat the egg whites until stiff--but not dry--peaks form. To lighten the batter, use a rubber spatula and gently fold 1/3 of the egg whites into the batter, then fold in the rest of the egg whites just until no white streaks remain.
  1. Cooking Tip: You might want to cook these on a little lower temperature if your stove tends to cook things a little too hot. Trust me on this.
Adapted from Ebelskivers: Filled Pancakes and Other Mouthwatering Miniatures
Mormon Mavens

Peppermint Bark Rice Krispie Treats

This recipe was originally posted on February 16, 2012.  We thought we would bring it back for the holidays!

These are a tasty rendition of the classic Rice Krispie Treat and are great for any holiday involving chocolate and mint–and they are so pretty!  I have made these for our youth at church and for several family gatherings and they are a big hit.  Personally, I can’t stay away from the platter–so many favorite flavors.

Peppermint Bark Rice Krispie Treats
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  1. 1 10.5 oz. bag of peppermint mini marshmallows*
  2. 4 tablespoons butter, plus extra to butter the pan
  3. 5-6 oz. krispy rice cereal
  4. 3 tablespoons semi-sweet or dark chocolate chips
  5. 3 tablespoons white chocolate chips
  6. 1/2 teaspoon vegetable oil, divided (I used shortening)
  7. a few drops peppermint extract
  8. 2-3 medium sized candy canes, crushed
  1. Line a 9×13 pan with foil and lightly butter bottom of pan and about 1 inch up the sides.
  2. Melt butter in a very large bowl in the microwave. Add marshmallows and stir to coat. Microwave on high for 30 seconds at a time until melted and smooth, stirring as you go.
  3. Add the krispy rice cereal and stir to evenly combine. With buttered hands, press mixture into pan.
  4. Place the white chocolate chips and about 1/2 teaspoon or less of shortening in a small bowl. Heat in microwave in 30 second intervals on 50% power, stirring in between until melted and smooth. Repeat same process with the semi-sweet chocolate chips and add a few drops of peppermint extract.
  5. Drizzle both chocolates on top of the treats and sprinkle with the crushed candy canes–I used those that are more porous, you know, the kind you can stick into a hole in an orange and suck the juice through? Really…have you never tried that? Anyway, let sit until chocolate is set. You can put it in the refrigerator to speed up the process. Cut into squares and oh my goodness….
  1. * If you can’t find the peppermint marshmallows, use regular and add about 1/4 teaspoon peppermint extract to the melted marshmallow mixture.
Adapted from Our Best Bites
Adapted from Our Best Bites
Mormon Mavens

Easy Toffee

toffeeI have a friend who makes THE most amazing toffee.  

Seriously.  It’s total food crack.

And as much as I’ve always thought I would like to know her secret recipe, I actually kinda wish I hadn’t found this recipe (which is super close to hers, although I will always prefer hers!).  


Because I can’t stop eating it when I make it!

I made three batches to test it in different ways and each time I ate until I was sick!  I seriously have to watch myself around this stuff.

And I’m so happy that this recipe does NOT involve a candy thermometer.  I really hate those things.



from left to right: just starting, all melted and boiling, beginning to thicken, the right color!, after the vanilla and ready to pour


Easy Toffee
A little salt gives this delicious toffee a beautiful flavor.
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Prep Time
5 min
Prep Time
5 min
  1. 1 cup butter
  2. 1 cup sugar
  3. 5 Tbsp. water
  4. 1/2 tsp. kosher salt
  5. 2 tsp. vanilla
  6. 1 cup milk chocolate chips
  1. Place a baking sheet on top of several towels or a wooden cutting board.
  2. In a cast iron skillet, melt the butter with the sugar and water. Once the butter is melted, adjust the heat until there is a consistent boil. Stir CONSTANTLY.
  3. Continue to adjust heat and stir for 10-15 minutes or until the mixture is caramel colored. Remove from heat.
  4. Add the salt and vanilla and stir well.
  5. Immediately pour onto the baking sheet.
  6. Wait a couple of minutes and then pour the chocolate chips evenly over the top. Allow the chips to melt completely, then spread the chocolate evenly with an offset spatula.
  7. Allow the chocolate to set completely before cutting/breaking up the toffee.
  1. You need the towels or wooden cutting board as a protection for your countertop. The toffee will make the baking sheet VERY hot!
  2. I tried this twice with milk chocolate block and could never get it to melt smoothly. I highly recommend using milk chocolate chips, which are formulated differently from block chocolate. They melt way better!
Mormon Mavens

Egg-less Creme Brulee Pie


Yes, I know.  Eggs are a huge part of Creme Brulee so how can I call it that when there are no eggs?

Because it’s a free country, that’s why!

Okay, all sass aside.  I just can’t get past the creaminess of the pie the brulee-ness of the top layer.

Yes, I know.  Brulee-ness is not a word so how can I call it that when it’s not a word?

Because it’s a free country, that’s why!

Okay, we’re getting off-topic here.  The point is, you need to try this.  It’s such a simple pie and so good!  Even my pickiest eaters loved it!


Egg-less Creme Brulee Pie
Serves 12
A really simple but, yet it is so good! You'll be surprised!
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Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Cook Time
35 min
  1. 1 Deep Dish Pie Crust, at room temperature
  2. 4 Tbsp. cornstarch
  3. 3/4 cup sugar
  4. 4 Tbsp. butter, melted
  5. 2 1/4 cups heavy cream
  6. 1 Tbsp. vanilla
  7. 4 Tbsp. butter, melted
  8. 1/3 cup cinnamon sugar (mix it to your liking)
  1. Preheat your oven to 325 degrees. Use a fork to pierce the bottom of the pie crust. Place it on a baking sheet and bake for 10 minutes. Remove from oven and set aside.
  2. In a small bowl, combine the sugar and cornstarch and mix well with a whisk until thoroughly combined.
  3. In a medium saucepan, melt 4 Tbsp of butter. Then add the cream and the sugar/cornstarch mixture. Whisk well to combine; then continue whisking over medium heat until the mixture is very thick and creamy.
  4. Remove from heat and add the vanilla.
  5. Pour this mixture into the pie crust, spreading out the mixture evenly. Pour the final 4 Tbsp. of melted butter carefully over the top. Then sprinkle evenly with the cinnamon sugar.
  6. Bake at 325 for about 25 minutes. Remove from the oven and turn on the broiler. Set pie under broiler for about a minute. Watch it carefully so it will not burn.
  7. Remove from oven and carefully set the pie tin on a cooling rack to cool. Allow it to cool to room temperature, then refrigerate it for at least an hour so it can set.
  8. Store any leftovers in the fridge.
  1. It has to be a Deep Dish pie crust. The regular crusts are not big enough to hold it. You can also use refrigerated crusts or make your own. The crust in the pie tin just needs to be at room temperature.
  2. For the cinnamon sugar: I keep a jar of premixed cinnamon and sugar so I'm not sure on the amounts because I go by how it looks! But you could mix 1/3 cup sugar and put in 2-3 teaspoons of cinnamon.
Adapted from The Domestic Rebel
Adapted from The Domestic Rebel
Mormon Mavens