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 https://www.mormonmavens.com/

Baklava Cookies

My first bite of these cookies, warm out of the heaven, was a heavenly experience!  You just gotta eat ’em warm.  They’re still good once they’ve cooled, but warm? Holy Macaroni!–as my 7-year old would say. 🙂

To learn more about how you can get Thrive ingredients in YOUR kitchen, visit my website.

(This pic was submitted by me to the Thrive Life recipe site and is labelled with my Thrive Life website url.)

Ingredients:
6 tbsp. butter
 3/4 c. THRIVE Powdered Sugar
 5 tbsp. THRIVE Honey Crystals
1 tbsp. water
1 c. almonds or walnuts, finely chopped
 1/2 tsp. Ground Cinnamon
 1 c. butter, softened
 2 tbsp. water
 1 egg
 3 1/3 c. THRIVE Vanilla Sugar Cookie Mix


Directions:
1. In a small saucepan, melt the 6 T. of butter over low heat. Stir in the powdered sugar, honey crystals, and 1 T. of water.
2. Bring to a boil, then remove from heat and add nuts and cinnamon. Set aside to cool for 30 minutes.
3. Preheat oven to 325 degrees. Spray a cookie sheet with nonstick cooking spray.
4. In a mixer, cream the 1 cup of butter for a few minutes until smooth and fluffy. Add in 2 T. water and egg and mix well, scraping down sides part way through.
5. Add in the sugar cookie mix. Mix well, until dough begins to clean the sides of the bowl.
6. Using a 1.25″-diameter cookie scoop, place cookie dough on cookie sheet leaving 2″ spacing around each cookie.
7. Bake for 10 minutes.
8. Remove cookie sheet from oven and top each cookie with 1/2 to 1 Tablespoon of the nut mixture.
9. Return cookies to oven and bake for 3 minutes.
10. Allow to cool on the pan for a few minutes, then remove cookies to a wire rack to cool.

To use this recipe without Thrive cookie mix, substitute your own cookie recipe, mix, or dough for the last four ingredients.  To use without Thrive honey crystals, use 4-5 tablespoons of honey.

Shawarma-jo Tacos

 shawarmajo tacos labeled

 

Thank you, Disney Cruise Line!

Why?  Well, it was there–by the pool deck–that I had my first taste of shawarma.  I thoroughly enjoyed the shaved, slow-roasted chicken with its unusual spice set.  The fresh fixins and delicious garlic aioli made it a special treat.

I’ve been wanting to figure out how to recreate it but, doggone it, I don’t have a roasting spit or the patience for all-day roasting!  And ever since I started using Thrive Life foods, I’m been a little spoiled in the quick meal prep department.  I want it.  And I want it now.  

So I combed the internet, looking for just the right recipe to “Thrive-alize”.  After a less than stellar attempt, I found a recipe that fit just right.  Thrive’s Seasoned Chicken Slices make it super fast.  They are freeze dried and reconstistute quickly.  Once the spices have been added to them, they really only need to heat through!  

Why the funky name?  Well, I thought I’d use my Thrive dough mix to try and simulate naan bread.  Didn’t work.  But what happened was a scone-like bread circle that my family has previously used for Navajo Tacos.  So I thought, well…..let’s mix the two.  Add a little garlic sauce, and there you go!

If you don’t want to try this recipe with Thrive foods (why wouldn’t you, though?  It’s so super fast!) then I encourage you to visit the recipe site that I used as a springboard for my Thrive-alized version, Jo Cooks.  And if you don’t have time to do the bread, pick up some naan bread in your grocery store.

Give shawarma a try.  Your hunger will be AVENGED!  

Shawarma-jo Tacos
Serves 8
Deliciously unusual spiced chicken piled with fresh fixins and garlic sauce atop a circle of bread.
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Prep Time
1 hr 10 min
Cook Time
20 min
Total Time
1 hr 30 min
Prep Time
1 hr 10 min
Cook Time
20 min
Total Time
1 hr 30 min
Taco Bread
  1. 2 1/4 tsp. THRIVE Instant Dry Yeast
  2. 1 tsp. THRIVE Iodized Salt
  3. 4 c. THRIVE Honey Whole Wheat Dough Mix
Chicken Shawarma
  1. 4 c. THRIVE Seasoned Chicken Slices - Freeze Dried
  2. 2 c. hot water
  3. 1/4 c. fresh lemon juice
  4. 1/2 c. Olive Oil
  5. 2 tsp. Paprika
  6. 1/2 tsp. Ground Turmeric
  7. 2 tsp. cumin
  8. 1/2 tsp. Ground Cinnamon
  9. 2 tsp. ground black pepper
  10. 1 tsp. THRIVE Iodized Salt
  11. 4 clv. Garlic, minced
Garlic Yogurt Sauce
  1. 1/3 c. fresh lemon juice
  2. 1 c. Vegetable Oil
  3. 1/4 c. plain Greek yogurt
  4. 6 clv. Garlic, peeled
  5. 1 tsp. THRIVE Iodized Salt
  6. 1 tbsp. THRIVE Parsley
Toppings
  1. diced hothouse cucumbers
  2. halved grape tomatoes
  3. iceberg lettuce, sliced thinly
Taco Bread
  1. Dissolve yeast in hot water (hot from the tap). Add salt. Whisk. Stir in Thrive dough mix.
  2. Knead for 5 minutes. Lightly cover dough with a little vegetable oil, place in bowl, cover with towel, and allow to rise until dough has doubled in size.
  3. Punch dough down. Divide into 8 equal pieces.
  4. Place nonstick or cast iron skillet on stove on medium heat.
  5. Take one piece of dough, roll into ball, then flatten as thin as possible with your hands. Place on skillet and cook on each side until golden brown and cooked through.
  6. Repeat with remaining dough pieces. Set aside and cover to keep warm.
Chicken Shawarma
  1. Put the chicken into a bowl and add the 2 cups of water. Toss with a spoon every few minutes while you let it reconstitute (about 15 minutes).
  2. Put remaining shawarma ingredients into a small bowl, whisk well, and pour over the chicken (after the chicken has sat for 15 minutes). Toss to coat the chicken well.
  3. Drizzle a little vegetable or olive oil in a large skillet and heat to medium high on the stove. Pour in the chicken and allow it to heat through for about 5 minutes.
Garlic Yogurt Sauce
  1. Place all sauce ingredients in a blender and process for 1-2 minutes. Allow to rest while you prepare the toppings.
Assembling the Taco
  1. Place a bread circle on a plate and top with some chicken.
  2. Add toppings and drizzle with sauce.
Notes
  1. This recipe is highly customizable; reduce or increase the shawarma spices as you see fit.
  2. Too much garlic? Simply reduce.
  3. Want a creamier sauce? Increase yogurt and decrease oil.
  4. Play around with it and make it your own!
Adapted from Jo Cooks
Adapted from Jo Cooks
Mormon Mavens https://www.mormonmavens.com/

Chocolate Bombs

It’s the afternoon.  You’re dragging.  And you’re hungry.  “Is there still ice cream in the freezer?” you think to yourself.  “Wait, no, there’s a bag of chips in the pantry!”  Or maybe you’re at the office and there’s leftover birthday cake in the break room.  Or donuts.  Or both!

Let me introduce you to my secret weapon against those junk food temptations.  I wage war on those moments with this recipe in my arsenal.  I call them….(pause for dramatic effect)…..Chocolate Bombs!

Ever since I found this recipe from The Gabriel Method E-Cookbook, it’s been my go-to for fighting hunger and snack attacks with a healthy and filling alternative.  One of my most vulnerable times for hunger is Sundays.  I try to eat something right before I leave, but by the time I get home after church (which is three hours long) I am ready to eat the front door!  Armed with a few of these tucked away in my purse or waiting for me in the car, I soothe the hunger beast during the twenty minute drive home.

You could make a breakfast of these if you like; or just snack on them when you need a pick me up or have an afternoon snack attack.  I always have a big glass of water (or water bottle) on hand with these as they are quite the mouthful!

It’s the afternoon.  You’re dragging.  And you’re hungry.  “Chocolate bombs to the rescue!” you shout triumphantly.

chocolate bombs 2

Chocolate Bombs
Yields 10
Tasty, filling, healthy snack treats
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1/3 cup almonds
  2. 1 Tbsp chia seeds
  3. 1 Tbsp pumpkin seeds
  4. unsweetened coconut (to taste)
  5. 1 tsp. sesame seeds
  6. 4 tsp raw cacao
  7. 3 Tbsp almond butter
  8. 2 Tbsp coconut palm sugar
  9. 1 Tbsp raw cashew butter
  10. 5-10 drops liquid stevia
  11. 1 tsp cinnamon
Instructions
  1. Place all the ingredients in a food processor and process until the almonds are in very small pieces.
  2. Check the consistency by taking a small amount of the mixture and forming it into a ball. If it's too crumbly, add more almond or cashew butter in small amounts and process again. Once it will form a ball, you've gotten it right!
  3. Using your hand or a small cookie scoop, take out tablespoonfuls of the mixture, squeeze if necessary, and roll into a ball in your hands.
  4. Eat immediately or store in the fridge in an airtight container.
Notes
  1. The original recipe calls for Tahini in place of cashew butter. Not a Tahini fan, so I subbed. The original also called for a teaspoon of stevia but I only had liquid. For the cacao I increased the amount from 3 teaspoons in the original, to 4.
  2. How much coconut you say? I'm a coconut lover, so I would guess I add 1/4 cup. This will affect how much extra nut butter you need to add at the end (if any).
  3. I love these. So when I make them, I triple the batch. Tripling just fits the mixture in my Ninja food processor
Adapted from The Gabriel Method E-Cookbook
Adapted from The Gabriel Method E-Cookbook
Mormon Mavens https://www.mormonmavens.com/

Tending Your Life’s Garden

bodnant garden roses

Beautiful roses at Bodnant Garden, Wales

I was a Master Gardener.

 
Taking the Master Gardener course was exciting.  I just kept thinking, “I’m gonna be a Master Gardener!”  A Master Gardener’s garden would surely look amazing–lush, beautiful, and serene.  A Master Gardener’s yard would look well-kept and be a beautiful green.  A Master Gardener’s veggie garden would be overflowing with perfect produce and fragrant flowers.  If a Master Gardener had acres of land (like I do), her property would look like something on the cover of Country Gardens magazine.
 
I guess I thought I would come out the other end of the class with magical gardening powers or something.
 
But I didn’t.  
 
I came out the other end with a lot more book knowledge about gardening, but with no more experience than I had before.  And since that class many years ago, I have yet to achieve any of those gardening dreams.  A combination of life stresses, crazy calendars, and a revulsion for hot and humid Southern summers have been challenging.  And because of all that, I also did not put in the yearly volunteer hours necessary to retain my Master Gardener title.

 

But couldn’t I have steadily improved, even in small increments, even with my crazy schedule and the oppressive summer heat?
 
Of course I could have.  I just chose not to.  I chose instead to daydream about what my Someday Garden would look like: 
    • once this month is over.
    • once this event is done.
    • once we get back from this trip.
    • once, once, once….
bodnant garden water lilies

Gorgeous water lilies at Bodnant Garden, Wales

 

This past weekend I attended Time Out for Women in Raleigh NC.  One of my favorite speakers, Jon Bytheway, was one of the first to address us.  He spoke a lot about having roots, about seeds and soil, and then he talked just a little about gardens
.
 
He said that some of the most important events to have ever taken place have been in a garden.  The Garden of Eden.  The Garden of Gethsemane.  The Garden Tomb.  That last one is timely considering the holy day we are about to celebrate next week.  
 
And I began to think about my spiritual life–my whole life really–as a garden.  If I translated my life, in its current state, into a garden, what would it look like?  As I imagined this garden, I began to feel uncomfortable.  I imagined weeds much too large and much too numerous.  I imagined some plants overgrown and needing dividing while others struggled in their little patch of earth, neglected and withering away.  I saw some points of beauty there too.  

 

london park

Me at a park in London

 
But I imagined the gardener as distracted, inconsistent, and a little lazy.  Yes, the gardener is busy; but busy with what?  Is the gardener so preoccuppied with creating a garden art project to hang on the garden wall that she ignores watering the garden?  Is she so consumed with daydreams of what the garden ought to look like that she forgets the work it would take to someday get there?
 
I realized that both in my actual garden and in my life garden, I have been neglectful.  I have the “book learning” for both.  I know how to garden; I know how to live the gospel.  But am I doing either in an effective way?  
 
Am I looking for weeds?  
When I find them, am I pulling them out early, before their roots get too deep?
Am I providing nourishment regularly so that no part of the garden begins to suffer?
Am I fertilizing it with rich material that will encourage strong growth?
Am I taking time to appreciate and enjoy the garden?
Do I feel comfortable sharing the garden with others and helping them along their own gardening path?
 
Today is the first day of spring where I live.  Spring is a time of renewal, growth, and hope.  And it feels like the perfect time for me to get out my gardening gloves and go to work.  
 
It’s time I became a Master Gardener of my life.

 

bodnant garden

Bodnant Garden, Wales

Italian Elvis Sandwiches

italian elvis

A recipe so weird, I just had to try it.

 There I sat, thumbing through who-knows-what outdated magazine at the salon, color setting in my hair.  And I almost didn’t read it.  I almost passed right by it.  But when I read the ingredients I couldn’t help myself.  I snapped a pic of it with my cell phone and made a mental note to try it soon.
 
The family was up for it.  (They are adventurous with anything that involves Nutella.)  And when we bravely tried it for the first time, they were not disappointed.  It as a big hit!  And though this dish is a rich, not-every-day kind of food, it gets requested more often than I can tell you (especially from one kid in particular).
 
So tonight, when we had the missionaries over for dinner and served these for dessert (at the request of that one kid in particular), I remembered….”Oh yeah, I never put this on the blog, did I?”
 
It only took me a year and a half to remember to share it.  Once you try it, you may not forgive me for waiting so long!  My apologies…..but honestly, you’ll be so transported by the unique flavor, you’ll forget all about being mad at me.  🙂

p.s…..comment below if you get why it’s called an Italian Elvis.

Italian Elvis Sandwiches
Yields 4
A wonderfully weird sandwich that you can even serve as a dessert!
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Ingredients
  1. 8 slices sturdy white bread*
  2. 6 strips of crispy bacon, in bit sized pieces
  3. Nutella
  4. 1 ripe banana
  5. 8 ounce tub of mascarpone cheese
  6. softened butter
  7. lots of napkins
Instructions
  1. Heat a griddle or skillet to medium-low heat (like you are making a grilled cheese sandwich, cuz well, you are!).
  2. Place the banana on a dinner plate and mash it well with a fork. Empty the tub of cheese on top of the mashed banana and use the fork to incorporate the two together. Set aside.
  3. Butter one side of a slice of bread. Place this butter-side down on another slice of bread. Then carefully spread Nutella on top of the slice that's face down with butter. About 1/8" thick is fine--it's up to you how much you want. Now place the bacon pieces on top of the Nutella. (Each sandwich has about 1 1/2 strips of bacon.)
  4. Carefully lift just the Nutella slice of bread and place it butter side down on your griddle or skillet. Immediately drop some scoops of your banana/cheese mixture on top of the Nutella/bacon and carefully spread it out (it will be about twice as thick as the Nutella).
  5. Place the other slice of bread on top (you know, the one you used earlier). Using your flipper/turner/spatula device, gently press down on that top piece. Then carefully spread some butter on it.
  6. When the bottom slice is golden brown, VERY carefully lift and turn it over to cook on the other side. All that gooey goodness might make this step a little challenging, but stick with me....it's worth it.
  7. Once the other side is done, lift it out carefully and place it on a flat surface to cool for a minute or two before slicing and eating.
Notes
  1. Regarding the bread*--super soft white bread will not hold up well to the spreading of Nutella and tends to flatten too much during cooking. I recommend something like Pepperidge Farm breads, which are delicious and stand up well to this recipe.
  2. How many sandwiches this recipe makes will depend a lot on how thick you spread the ingredients on the bread slices. The amounts listed above reflect my family's preferences and you may need to adjust the recipe based on your own preferences.
  3. Where to find mascarpone cheese? In my grocery store, it's found in the deli department, but if you can't find it, just ask someone at the store.
  4. Yes, you do need to have the bacon in pieces. If you just lay 3 half-strips on bacon down, those suckers will slide right out of the sandwich when you take a bite. Also, my family prefers it crispy; yours may like it chewier (in which case it's even more important that the bacon be in pieces).
  5. Why lots of napkins? You obviously haven't tried to eat one yet. Go make one, eat it, and then we'll talk.
Mormon Mavens https://www.mormonmavens.com/

Lasagna Soup

Have I told you how much I absolutely love Thrive?  I mean, seriously.  It’s amazing.  I have saved so much time in the kitchen just by using Thrive foods–they are ready to use right out of the packaging–no more chopping onions, no more greasy meat prep, etc.  And the taste is unmatched!  Not to mention the nutrition bonus of eating freeze dried foods of the highest quality.  You are really missing out if you haven’t tried Thrive for yourself.

I love “throw and go” cooking with Thrive foods.  The other day I made some spaghetti sauce using that method; and for me, that means just tossing in what I like and adding enough water along the way to rehydrate the foods to perfection.  This is all without any measuring!!!  Love it.  And my spaghetti meat sauce, which I began making AFTER I started the pasta, was done before the pasta was!

But sometimes I do like to try recipes and measure.  Lasagna Soup intrigued me when I saw it and, lemme tell you, it did NOT disappoint my taste buds.  Several in the family went back up for seconds of this tasty dish.  This one is definitely going to be made many times in our house!  And, bonus, you can also vacuum seal this (layered in the order listed) in a quart mason jar and keep it on the shelf for emergency quick meals (although going directly into the pot was fast to begin with).  Just dump and go.  (Email me at gimmethrive@gmail.com for more info on jar meals!)

Ingredients:

¼ cup Thrive Tomato Powder
1 tsp Thrive Chef’s Choice Seasoning
 ¼ cup Thrive Tomato Sauce 
3 TBSP Thrive Mixed Bell Peppers
 1 TBSP Thrive Chicken Bouillon
¼ cup Thrive Freeze Dried Onions
 1 tsp  Garlic powder
¾ cup Thrive Freeze Dried Sausage Crumbles 
¼ tsp Crushed Red Pepper
2 cups Thrive Farfalle (Bowtie) Noodles

1. Dump all the ingredients into a pot or Dutch oven.  Stir in 8 cups of water.
2.  Bring to a boil.  Turn the heat down to medium.  Simmer for 10-15 minutes until the noodles are al dente.

Top with shredded mozzarella cheese and serve with salad and breadsticks!  Easy peasy!

 

For more information on how you can save time and money while eating nutritious, convenient food from Thrive, 
email me at gimmethrive@gmail.com.  
You can also visit my website to learn more.