Julie

Good Morning Bars

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I love oats. Must be my Scottish roots coming out in me. These bars were a big hit in my house for breakfast and they were gone pretty dang fast!

(this recipe post comes from my personal blog)

Ingredients 
 1 cup peanut butter
1/2 cup butter, melted (or 1/4 cup mashed banana or applesauce)
1/2 cup packed brown sugar (can reduce or use natural sweetener)
1/2 cup honey or maple syrup (can reduce or use natural sweetener)
3 tsp. vanilla extract
1 tsp. almond extract, optional
3 1/2 cups old fashioned rolled oats
1/2 cup flaked coconut (sweetened or unsweetened)
1/2 cup chopped nuts
1/2 cup dried fruit (raisins, craisins, currants, etc.)
1/2 cup mini semi-sweet chocolate chips
optional: chia seeds, sesame seeds

Instructions 
1.  Preheat oven to 350 degrees. In large bowl combine the peanut butter, butter, brown sugar, honey, and extracts stirring until well combined. Add in the remaining ingredients and stir well to combine.
2.  Press into a greased 9″x13″ baking pan. Bake for 20-25 minutes until they begin to brown around the edge. With a knife, gently cut the bars but do NOT remove. Allow to cool completely or they will fall apart.

Notes–These tasty bars are a little fragile, especially when still warm. So make sure you let them cool completely before eating them. They will firm up some while they cool.

Source:  Just a Pinch

DIY Lip Gloss

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Do you buy a lipstick in the store only to take it home and realize you hate it?  Do you like to take advantage of Bonus Time at your favorite makeup counter but never use the freebie lipstick they give you in the goody bag?  What do you do with them, give them away?  Well, don’t!!  Try this first….you may end up loving that weird shade of lip color.

Ingredients:
lip stick
Vaseline
small jar or pill box

1.  Twist the lipstick tube all the way out and cut off the actual lipstick into a microwave-safe bowl.  You can combine colors or just do one tube’s worth.  It’s up to you.
2.  Add the Vaseline to the bowl.  Just eyeball it and try to get about the same volume of Vaseline as you have lipstick.  Adding more Vaseline will make a more subtle gloss, adding less will make a more vibrant gloss.
3.  Place in the microwave and heat in 15-second increments until the mixture can be stirred smooth.
4.  Pour into a small container like an old makeup counter sample jar (a good reason to save those suckers) or a small pill box.  Cool in fridge.

That’s it!

So when life gives you ugly lipstick, make lip gloss!

Source:  Pinterest, of course!

Blueberries on Snow

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(this recipe post is from my personal blog)

Years ago I came a cross a recipe with this title and it intrigued me. I mean, who doesn’t want to try something called “Blueberries on Snow?” I’m so glad I tried it. Every time I take it to a potluck, it is one of the first things to disappear!

Ingredients 
 2 cups graham cracker crumbs
1/2 cup butter, softened (8 Tbsp.)
3 Tbsp. powdered sugar
2 packets Dream Whip
1 cup sugar
1 cup cold milk
1 tsp. vanilla
8 ounces cream cheese, softened
1 can blueberry pie filling

Instructions 
1.  Heat oven to 350 degrees. Combine crumbs, butter, and powdered sugar in a bowl, mixing to combine well. Press into bottom and 1/2″ up the sides of a 9″x13″ baking pan. Bake for 5 minutes. Cool completely. 2.  Pour contents of Dream Whip packets into a large mixing bowl. Add sugar, milk, and vanilla. Beat until you get soft peaks. Gradually add the cream cheese, beating well. Spread over cooled crust.
3.  Carefully spoon pie filling over cream filling. Chill for several hours.

Dream Whip is a powdered non-dairy whipped topping and can be found in the baking aisle at most grocery stores.

Pumpkin Fudge

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Last week we had our September Relief Society activity and, since I’m in charge of those activities, I thought it would be fun to have a pumpkin taster’s table for refreshments.  One of the perks of planning activities is being able to try out new recipes on the guinea pigs at church my fellow Relief Society sisters.  And, of course, I headed to Pinterest for some inspiration.  So glad I did….this fudge is yummy and has great texture.

Ingredients:
3 cups granulated white sugar
3/4 cup melted salted butter
2/3 cup evaporated milk
½ cup canned pure pumpkin
2 Tbsp. light corn syrup
1 tsp. pumpkin pie spice
One 12-ounce package white chocolate morsels or vanilla candy melts*
One 7-ounce jar marshmallow crème
1 cup chopped pecans, toasted (optional)
1 teaspoon vanilla extract

1. Line a 9×13-inch square pan with aluminum foil, leaving enough on the ends to allow you to lift the fudge out later. Spray with nonstick cooking spray.
2. Stir together sugar, butter, evaporated milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat.  Stir constantly while you cook the mixture until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
3. Once mixture reaches this temperature, remove it from heat.  Immediately stir in the white chocolate, marshmallow creme, nuts (if using), and vanilla.  Stir until smooth.
4. Pour into the prepared pan. Let stand at room temp for 2 hours.  Then carefully lift the fudge out by the foil “handles” and cut into squares.

*I prefer the vanilla candy melts.  Mine are Guittard brand.

Source:  Recipe Girl

Origin

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This Mormon Message reframes a portion of Joseph Smith’s own quest for truth from the point of view of a young woman in our modern world.  Hearing Joseph’s words spoken from her mouth and in a world more familiar to me really helps me remember to liken scriptures to myself.

Sometimes we struggle in life trying to find answers to questions,big and small, that trouble us.  We often swirl around in a tornado of confusion and are so focused on the chaos we often forget to take quiet time out to petition the source of all truth, our Heavenly Father.  Asking in faith, we can gain knowledge that will bless our lives and the lives of others.

“If any of you lack wisdom, let him ask of God, that giveth to all men liberally, and upbraideth not; and it shall be given him.” (James 1:5)  This scripture inspired Joseph Smith to ask a very important question to his Heavenly Father–a question whose answer changed the course of history.  To read more about his experience, click here.

Cranberry Buttermilk Scones

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I wish I could remember where I originally found this recipe.  It’s been in my recipe box for years and is a family favorite.  These are a special breakfast treat in our family, though I do have a couple of kids who pick out the Craisins.  You could substitute raisins, dried currants (my favorite), or do without a dried fruit altogether.  Whatever you use, it’ll be great!  My family can’t wait to get their hands on these….as you can see from my teenage son’s “grab a scone” photobomb hand!

Ingredients:
3 cups all-purpose flour
1/3 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
3/4 cup cold butter (12 Tbsp.)
1 cup buttermilk*
1 cup dried cranberries (Craisins)
1 Tbsp. milk
2 Tbsp. Sugar
1/4 tsp. cinnamon

1.  Heat oven to 400°F.  Grease a large baking sheet.
2.  In a large bowl, combine flour, 1/3 cup sugar, baking powder, salt, and baking soda.  Whisk together well.
3.  Cut butter into small pieces.  Cut in butter with a pastry blender (pictured) or with two knives until the mixture resembles course crumbs.  Stir in buttermilk, just until combined (do not overmix).  Fold in cranberries
4.  On a floured surface, form dough gently into an even mass; then divide in half.  Form each half into a circle six inches in diameter.  With a floured knife, partially cut each circle into 6 pieces (just cut about 1/2-3/4 of the way into the dough.  Transfer both circles to baking sheet.
5.  Brush each circle with milk.  Combine the 2 Tbsp. sugar and the cinnamon and sprinkle evenly over both circles.  Bake for 15-20 minutes.**

*To make buttermilk if you don’t have any:  In a glass measuring cup, pour in 1 Tbsp. apple cider or white wine vinegar.  Pour milk up to the 1-cup line.  Allow to sit for 5 minutes before using.
**This sometimes takes more than 20 minutes for me.  I always test the middle with a knife–it should come out with a few small crumbs on it but should not be wet.  Overbaking will make a less than satisfactory final product.

Fresh Tomato Soup

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There’s nothing like a fresh garden tomato.  And I love them plain, on BLT’s, in salads.  But at some point in the gardening season I’m overrun with them.  And then I turn to tomato soup to help me use up and enjoy all those tasty tomatoes!  This is a new recipe for me and I really enjoyed the addition of carrots.  I have to say that I really used this recipe more as a guide and adjusted the amounts based on what I liked, what I had, and what I needed to use up!

Ingredients:
3 Tbsp. olive oil
1 onion, chopped
1 carrot, unpeeled and chopped
3 cloves minced garlic
12 tomatoes, roughly chopped
1 teaspoon sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves
3 cups chicken stock
1 teaspoon kosher salt
1 teaspoons freshly ground black pepper
1/2 cup heavy cream

1.  In a large pot, heat olive oil on medium low heat.  Add onions and carrots and saute for 10 minutes.  Add minced garlic and cook for 1 minute.
2.  Add remaining ingredients EXCEPT cream and stir well.  Bring to a boil, then reduce heat and simmer for 30 minutes.  Remove from heat.
3.  Using an immersion blender, carefully puree the soup.  If you don’t have an immersion blender, use a regular blender to puree the soup (do this with half the soup, then the other half to avoid overfilling the blender).
4.  Add heavy cream to the soup and stir in well.  Serve with crackers, croutons, chopped basil, etc.

Source:  I Can Cook That

Cinnamon Toast

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My oldest daughter introduced this “new and improved” cinnamon toast method to our family a while back.  She found it online–probably on Pinterest.  I must say it does make a superior toast!  She adapted it a little from the original Pioneer Woman recipe, but I’ve included the ingredients we leave out in case you want to give it a try.  (She also adapted the instructions to her liking.)  The recipe is for 16 slices of toast, but you can easily adjust the amounts for your needs.

Ingredients:
16 slices of whole wheat bread
2 sticks of butter, softened
1 cup sugar
3 tsp. cinnamon
2 tsp. vanilla extract (optional)
1/8 tsp. nutmeg (optional)

1.  Turn oven broiler on HI.  Lightly toast the bread in a toaster.  Set toast on baking sheet and let it cool.
2.  With a fork, smush together the butter, sugar, and cinnamon in a bowl.  It should be a thick mixture, like heavy frosting.
3.  Spread a generous layer onto each toast piece.  Broil until brown and bubbly (the exact browness will depend on your preference, but watch it carefully and move the pan around to get even browning.  A chocolate brown topping will give a nice crunchiness).
4.  Remove from oven and allow to cool enough for you to handle it and the bubbly top is no longer shiny.

Notes:

  • My daughter’s pan of choice for this is our pizza pan that has tiny holes all in the bottom.  This makes it crunchy from underneath and also changes the way the butter bubbles on the top.
  • You can use just about any bread you want.  My daughter has tried several types and they have all worked.
  • If you soften your butter in the microwave, make sure that it doesn’t melt.  Melted butter will change the consistency of the final product.
  • You can adjust the spices to your liking.

Source:  Pioneer Woman

Blueberry Cobbler

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I love summertime–not for the heat and humidity, but for the produce!  And summer is when we have all sorts of blueberry treats.  This recipe for Blueberry Cobbler is one I have used for several years.  I saw it first on Mennonite Girls Can Cook, a favorite recipe blog of mine.  Their blog inspired me to start Mormon Mavens, so I have a special affinity for that particular site.

Ingredients:
5 cups fresh or frozen blueberries
2/3 cup sugar
3 Tbsp. cornstarch
1 cup flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. cold butter
1/2 cup buttermilk

1.  Combine berries, 2/3 cup sugar, and cornstarch in a large microwave safe bowl.  Gently turn the berries around in the bowl to cover evenly with the sugar and cornstarch.  Microwave for 3 minutes, stirring at the halfway point.  Gently stir, then pour the berry mixture into a greased 8″ pan.
2.  In another bowl, combine the remaining dry ingredients.  Using a pastry cutter or two knives, cut in the butter until the mixture resembles coarse crumbs.  Add buttermilk and stir just until moistened.  Drop batter by spoonfuls over the hot berry mixture.
3.  Bake at 425 degrees for 20-25 minutes.  Allow to cool for half an hour so that the blueberry juices can thicken a bit.  Serve with whipped cream or ice cream.

I usually double this recipe and use a 9″x13″ pan.

Source:  Mennonite Girls Can Cook

Peanut Butter Cookies

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I’m so glad that Melissa is one of the Mormon Mavens now.  I’ve loved her cookbook, The Hows and Whys of the Year Supply, for many years (email us at mormonmavens@gmail.com to find out how to get your own copy).  This recipe from her cookbook, sure to please any peanut butter lover, has turned out to be a favorite because of the lovely texture of the cookie it produces.  Give it a try.


Ingredients:
1/2 cup butter
1/2 cup peanut butter
1 1/4 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. vanilla

1.  Cream together the butter and peanut butter.  Then add the remaining ingredients and mix well.
2.  Roll into balls (I use a cookie scoop to measure out the dough) and roll in sugar.  Place on cookie sheet.
3.  Bake at 375 degrees until very lightly browned (7-9 minutes by original directions, 10-11 minutes in my oven).  Do not overbake them!  Allow to cool for 1-2 minutes on the cookie sheet, then carefully transfer to a wire rack to cool.

Source:  Melissa Coombs’ cookbook, The Hows and Whys of the Year Supply