Quick Bean Dip



It was one of those nights when I needed a really quick meal because it had been a busy day of Body Pump, Yoga, a couple of errands–one out of town–finishing up the mowing, paying bills, updating files…  Oh sorry.  I guess you didn’t need all those details, but you get my point.

I just wanted to relax and not have to go out to eat (yes I really said that) or spend a lot of time in the kitchen.

Have you tried any of the Delimex Taquitos? They used to be a good back-up entree back when the girls were little, before we were all freaking out about processed foods, and when we lived in a predominantly Hispanic city and anything Mexican was where we went.

Usually I just put these guys in a baking dish, sprinkle grated Mexican cheese blend on them and top them with green enchilada sauce.  Pop them in the oven for 14 minutes and there you go. 

Today I just wanted them a little crunchier so I actually followed the directions on the box and laid them out on a cookie sheet NAKED (the taquitos not the cook!) and baked them.  Well of course I would need some kind of sauce or dip, so I whipped up (literally in like 4 or 5 minutes) a small batch of Thrive Refried Beans, added sour cream, the shredded Mexican blend cheese and some spicy, tasty salsa.


Quick Bean Dip
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  1. 1 3/4 c. Thrive Instant Refried Beans
  2. 1 c. water (I added about 2 T. to thin them out a little)
  3. 1/4 c. sour cream
  4. 1/3 c. shredded Mexican Blend cheese
  5. 2-3 T. Herdez Guacamole Salsa
  6. salt to taste
  1. Whisk water into beans in a medium saucepan. Bring to a simmer over medium heat for about 3-4 minutes.
  2. Add sour cream, cheese, and salsa and stir to combine.
  3. You're done!
  4. Serve with taquitos or tostadas, whatever your little heart desires.
Mormon Mavens https://www.mormonmavens.com/

Pan-Roasted Chicken & Vegetables


Have you ever purchased anything from The Pampered Chef and received a cute little multi-folded “brochure” on how to use the particular item that you ordered?  So, they usually include recipes for you to use with that item.  Somewhere in time, I saved the this recipe to use at some later date.  Much later date, obviously.  

I have seen a lot of these one pan wonders on Facebook and Pinterest recently and knew that I wanted to prepare this dish.  It smells divine while it’s baking and it is so delicious.  Easy peasy, too.  I even had some leftover rice that I paired with it!  Doesn’t get much easier than that.

Pan-Roasted Chicken & Vegetables
Serves 4
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  1. 2 large unpeeled baking potatoes, cut into 1/4-inch slices
  2. 1 each medium zucchini, yellow summer squash and red bell pepper, cut into 1-in. pieces
  3. 1 medium red onion, cut into wedges
  4. 4 T olive oil, divided
  5. 2 garlic cloves, pressed
  6. 1 t. crushed dried rosemary, divided
  7. 1/2 t. plus 1/8 t. salt divided
  8. 1/8 t. ground black pepper
  9. 1 egg
  10. 1/2 c. seasoned dry bread crumbs
  11. 4 boneless, skinless chicken breast halves (about 1/4 lb)
  1. Preheat oven to 425 degrees F.
  2. Cut potato slices crosswise in half. Place vegetables into large bowl and toss with 2 T. of the olive oil, garlic, 1/2 t. of the rosemary, 1/2 t. salt and the black pepper; mix well.
  3. Arrange vegetables around the inside of a baking dish--I used the one that is slightly larger than a 9 x 13--leaving an opening in the center for the chicken.
  4. Lightly beat egg in a flat bowl. Combine bread crumbs, remaining rosemary and salt in another flat bowl. Add remaining oil to crumb mixture; mix well.
  5. Dip chicken into egg and then into crumb mixture, coating completely. Place chicken in center of baking dish.
  6. Bake 22-25 minutes or until chicken is no longer pink in center.
Adapted from The Pampered Chef
Adapted from The Pampered Chef
Mormon Mavens https://www.mormonmavens.com/

Kim’s Yummy Cake


You can pick up the best recipes at baby & bridal showers, don’t you think?  That’s where I got this yummy, fresh recipe from my friend Kim, who used to work for a caterer.  Just sayin’.  

I just recently made this for a Cinco de Mayo-themed church dinner because it LOOKS like a tres leches cake.  Do not be fooled into thinking it will be oozing with all those milks in it, but it is still very good.

My favorite topping is a combination of fresh strawberries, mango and kiwi.  I tried to use mango on this one, but it was just way too ripe.  I guess I could have put shredded mango on there…nah.  The blueberries were a nice substitute.

And please don’t use canned frosting.  Ew.

Kim's Yummy cake
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  1. 1 white cake mix
  2. 8 oz. pkg. cream cheese @ room temperature
  3. 8 oz. (1 cup) of powdered sugar
  4. 8 oz. Cool Whip
  5. Fresh fruit for topping--suggested: mango, strawberries, kiwi
  1. Make cake according to directions on the box. Don't over bake! Cool completely.
  2. Mix the cream cheese, powdered sugar and Cool Whip until well blended, then spread on cake.
  3. Done!
  1. I have always made this in a glass 9 x 13 pan. But wouldn't it look cool as a naked layer cake with the frosting in between layers and on top and then the fruit? Yeah, I think so.
Adapted from Kim Henderson, Lewisville, NC
Adapted from Kim Henderson, Lewisville, NC
Mormon Mavens https://www.mormonmavens.com/

Taco Beef Soup


Yes.  Another Taco Soup recipe, but this one is a family favorite.  I used to make it all the time and I have missed it.  

Just yesterday I realized that this would be perfect for dinner since our cute sister missionaries were joining us!  So excited to look it up in our Brew Family Cookbook–this is my go-to for meal planning.  

And guess what?  This is one of the recipes that Julie submitted for the cookbook!  I don’t think she will mind, do you?

Taco Beef Soup
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  1. 1 lb. ground beef
  2. 1/2 cup chopped onion
  3. 3 cups water
  4. 2 (14-oz.) cans diced tomatoes, un-drained
  5. 1 (16-oz.) can kidney beans, un-drained
  6. 1 (16-oz.) can tomato sauce
  7. 1 envelope taco seasoning mix or 1/4 cup from bulk mix
  1. In large pot, cook ground beef and onions until browned. Drain off fat.
  2. Add remaining ingredients.
  3. Simmer soup, covered, for 15 minutes.
  4. Top with grated cheese, corn chips, or sour cream.
Adapted from Brew Family Cookbook, Vol. II, Strange Brew
Adapted from Brew Family Cookbook, Vol. II, Strange Brew
Mormon Mavens https://www.mormonmavens.com/



So, I spend a lot of time at our local Family YMCA.  Between Yoga, Body Pump and Zumba, I put in about 6 hours a week–and I work out at home a couple of days.  Anyway, sometimes our Y staff will provide copies of healthy, easy recipes for the patrons to take home.  I have tried a few and they usually turn out pretty tasty.  This hummus is no exception.  I think it took about 5 minutes or so to put together.  It took longer for me to do the “photo shoot” than it did to prepare the recipe.

This is an easy dish to customize, so if you DO like hummus–it’s an acquired taste–and you want a little something extra, try these:

  • Roasted Garlic–for a more mellow flavor, roast the garlic in the oven or on the stove top before adding to the chickpeas.
  • Roasted Red Pepper–use a small jar of red pepper strips (pimientos) and mix most of the peppers in with the hummus in the blender. For more flavor you can use the liquid in the jar in place of some of the oil.  Garnish with a few pepper strips.
  • Southwestern–Decrease the salt and pepper.  Add about 1/8 t. of cumin and a dash of cayenne pepper.


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  1. 1 15-oz. can of chickpeas, drained
  2. 1/4 cup extra virgin olive oil
  3. a few drops of sesame oil
  4. 1 t. fresh minced garlic
  5. 1 T. lemon juice
  6. 1/2 t. salt & 1/4 t. black pepper (to taste)
  1. Combine the chickpeas, oils, garlic, and lemon juice in a food processor or blender.
  2. Process to desired consistency, scraping down the sides of the food processor a couple of times during the blending.
  3. If texture is too thick, drizzle in a little more olive oil or a small amount of water.
  4. Scoop into a bowl, stirring in salt and pepper to taste.
  1. Serve with pita chips, pretzels, or vegetables for dipping.
Adapted from unknown source
Adapted from unknown source
Mormon Mavens https://www.mormonmavens.com/

Apple Cobbler

Back in 1992 we moved from Winterville to Wilson, NC so that Mike wouldn’t have a 45 minute commute to work before the crack of dawn.  We had the most wonderful real estate agent helping us find a home.  Talk about service after the sale!  We moved into our  home in the summer and come Fall she brought several beautiful mums for me to put on my front steps.  Not long after that, she brought me the best apple cobbler I have ever had–she had made several for a church function and just thought I would like one–oh yeah!.  I called her and got the recipe and have used it all these years as a go-to, quick, yummy dessert for when I am in a hurry or when the family begs for this dish.  Sometimes I call this Apple Crisp, but Bea Newton–my realtor and friend–calls it a cobbler.  Whatever you call it, I call it scrumptious!  You will probably have everything on hand except maybe the apples.  Go out right now and buy some Fujis or Galas or Honeycrisps.  Just make this and enjoy!  And if you are ever in Wilson, run over to First Wilson Properties and say hey to Bea for me, if she hasn’t retired or isn’t on one of her many mission trips to a Third World country.  What a lady!

4 large apples, peeled and sliced
Cinnamon, to taste
Brown sugar, to taste
1 cup sugar
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 large egg
1/2 cup chopped nuts
1 stick (1/2 cup) butter, melted

1.  Preheat oven to 375.
2.  Spray a 9×13 (or square) pan with cooking spray.  Add the apples and sprinkle generously with cinnamon and brown sugar (I get pretty heavy-handed here).
3.  Combine sugar, flour, baking powder, and salt in a medium bowl–this will be your crust.  Break the egg into this mixture and stir with a fork until crumbly.  Stir in nuts.
4.  Sprinkle crust mixture on top of apples.  Pour melted butter over crust.
5.  Bake for approximately 30 minutes or until lightly browned.

SOURCE:  Bea Newton, realtor extraordinaire!

Honey Chicken

This is one of my kids’ favorites! It can also be done in a little over an hour and has only 5 ingredients. WHO CAN BEAT THAT?! Don’t let the curry fool you. This recipe has a sweet, savory flavor that is fabulous on the tongue.
We serve this over rice with a little of the juice drizzled on top.
1/4 C (1/2 stick) Butter, melted
1/2 C Honey
1/4 C Mustard (your favorite. We use regular ol’ French’s)
1 tsp Salt
1 tsp Curry
3 – 5 Large Chicken Breasts
1. Preheat oven to 375 degrees.
2. In a small bowl, mix first five ingredients.
3. Lay the Chicken in the bottom of a shallow baking dish.
4. Poor honey mixture over and bake, covered, for 1 hour.
NOTES:  I have used thawed or frozen chicken with little difference. You may have to adjust cooking time, but it really turns out the same. This is also GREAT in the crockpot!! 3-4 hours on Medium heat should do it.
Source: My Grandma