Holidays

Jezebel Sauce

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Jezebel Sauce

This recipe was originally posted on October 10, 2013.  We get quite a bit of Pinterest traffic on this one, so just thought we would share it again for the holidays.  It’s a tasty, easy dish to throw together when you have to take a treat to share at a party.

Here’s a quick and easy appetizer or snack for a party. It’s a spicier take on the traditional cranberry based sauce–you know that’s why it’s named after Jezebel…

Ingredients:
 1 ( 18-oz.) Jar pineapple preserves (couldn’t find these at Food Lion, so I substituted crushed
 pineapple and a little sugar)
1 (18-oz.) Jar apricot preserves
 1/2 cup orange marmalade
1 (5.25-oz.) Jar prepared horseradish (I actually used the 3.5-oz. size which was plenty!)
1 tablespoon dry mustard

  1. In a large bowl, combine preserves, marmalade,horseradish, and dry mustard. Cover and store in refrigerator for up to two weeks. Makes about 3 cups.

     2.  Serve over a brick of cream cheese.

Source:  Paula Deen

Jezebel Sauce
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Ingredients
  1. 1 ( 18-oz.) Jar pineapple preserves (couldn’t find these at Food Lion, so I substituted crushed
  2. pineapple and a little sugar)
  3. 1 (18-oz.) Jar apricot preserves
  4. 1/2 cup orange marmalade
  5. 1 (5.25-oz.) Jar prepared horseradish (I actually used the 3.5-oz. size which was plenty!)
  6. 1 tablespoon dry mustard
Instructions
  1. In a large bowl, combine preserves, marmalade,horseradish, and dry mustard.
  2. Cover and store in refrigerator for up to two weeks.
  3. Serve over a brick of cream cheese.
Mormon Mavens https://www.mormonmavens.com/

Reese’s Peanut Butter Cookie Dough Dip

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Love cookie dough?  Love peanut butter?  Love mini chocolate chips and Reese’s cups?  Look no further!  You have the exact recipe you need!  This sweet dip is so yummy, it can be eaten as a finger-food appetizer, or as a dessert.

Ingredients List:

1/2 c. unsalted butter
1/2 c. light brown sugar
1/4 c. creamy peanut butter
8 oz. cream cheese, softened
3/4 c. powdered sugar
1 tsp. vanilla
1/2 c. mini semisweet chocolate chips
8 oz. package Reese’s mini peanut butter cups (chopped or whole, 1 1/2 cups)

Directions:

1. In a small saucepan over medium heat, melt butter.  Whisk in the brown sugar and heat until sugar dissolves.  Remove from heat; add vanilla.  Allow to cool to room temperature.

2. In a large mixing bowl, beat cream cheese with powdered sugar and peanut butter until creamy.  On low, add in brown sugar mixture.  Mix until combined.

3. By hand, fold in chocolate chips and Reese’s cups.  Serve immediately or store in the fridge until ready to serve.  Best if chilled overnight.

4. Serve with pretzels, animal crackers, graham crackers, apples, etc.  I like to serve them with these pretzels, in Everything flavor!   The sweet and salty combination is delicious!  Yum!

Servings: about 3 cups

Source: all over Pinterest, but I found it here: Shugary Sweets

Apple Cobbler Cupcakes with Pumpkin Pie Frosting

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Made these for a school party.  A mouthful of fall flavors!

Cupcakes

Ingredients:

1 1/2 c. flour
1 1/4 t. baking powder
1/4 t. baking soda
1/2 t. ground ginger
1/2 c. unsalted butter, room temperature
3/4 c. brown sugar
1/4 c. sugar
2 eggs
1/2 c. sour cream
1/4 t. lemon extract
2 1/2 c. apples, roughly chopped and loosely packed

Directions:

1.  In a medium-sized bowl, whisk flour, baking powder, baking soda and ginger.
2.  Beat butter and sugars in a large bowl until light and fluffy.
3.  Beat in eggs, sour cream and lemon extract until blended.
4.  Mix in flour mixture.
5.  Fold in apples.
6.  Divide batter evenly among 12 cupcake liners (they will be filled almost all the way to the top).
7.  Bake at 350 degrees for about 25 minutes or until a toothpick comes out of the cupcake clean.

Pumpkin Pie Frosting

Ingredients:

3/4 c. sugar
1/2 t. salt
1 1/2 t. pumpkin pie spice
2 large eggs
15 oz. canned pumpkin
12 oz. evaporated milk

Directions:

1.  Preheat oven to 425 degrees.
2.  In a large bowl, beat eggs.
3.  Stir in sugar, salt and pumpkin pie spice.
4.  Mix in pumpkin.
5.  Mix in evaporated milk.
6.  Pour into 9″ pie plate.
7.  Bake for 15 minutes.
8.  Reduce heat to 350 degrees and bake for another 40-50 minutes, until a toothpick comes out dry.
9.  Remove from oven and leave on counter for two hours before use.

*Put “pumpkin pie” into a piping bag or ziplock bag with a hole cut out.  Pipe frosting onto cupcakes.

Notes:

While you can load a slice of pie directly into the piping bag, I found that the pie piped better if I put it in a large mixing bowl and beat it for about thirty seconds to evenly distribute any moisture before loading it into my bag.

Source:  cupcakeproject.com

Savory Mushroom Sage Stuffing

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This is my family’s stuffing recipe. I don’t actually stuff my turkey. I use this recipe and make a big 9×13 inch pan of this stuff. The bread gets slightly crispy on top and the mushrooms and onions and celery are soft. It is really simple, but one of my all time favorite things to eat!

Ingredients:
14-16 slices hearty white bread (I use Grandma Sycamore’s white bread)
2 sticks butter
7-8 celery stalks, chopped
2 medium onions, diced
16-20 ounces button or baby bella mushrooms, sliced
2 tsp. rubbed sage
S & P to taste
1 1/2-2 Cups chicken broth

Directions:
1. Using a serrated knife, cut the bread slices into small cubes. Lay the cubes out on a baking sheet. Dry them out in an oven set to 170 degrees over the course of a few hours or overnight. You want them to be completely dry and crunchy.
2. In a large skillet, melt the butter over medium heat. Add the celery and onions. Saute til just tender. Add the sage and S & P to taste. Add the sliced mushrooms, cook til mushrooms begin to soften.
3. In a large bowl, place the dried bread cubes. Add the warm mushroom mixture. Stir a bit. Then, add about 1 1/2-2 cups chicken broth-depending on how moist you want your stuffing.
4. Place the stuffing in a 9×13 inch baking dish. Cover with foil. Cover with foil and cook for about 30 minutes. Uncover and continue baking until the top becomes slightly crispy and golden.

Pumpkin-Shaped Dinner Rolls

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http://finlayson.thrivelife.com/honey-whole-wheat-dough-mix.html

This time around I thought I’d post more of an idea than a recipe.  You can use any bread dough recipe you like or use a mix like I did.  Whatever dough you choose to work with, the results will be similar.  This is an easy way to bring a little fall fun to your Thanksgiving table.

Directions for one-loaf’s worth of dough:
1.  Prepare dough according to recipe or can instructions.  Allow to rise until doubled in bulk.  Punch down.
2.  Roll dough into a log.  Using kitchen shears (or unflavored dental floss) cut the log into half, then cut each half into half again.  This will give you four log pieces.  Each of these pieces should then be cut into thirds.  You will have 12 pieces.
3.  Take one section of dough and roll firmly between your palms.  Roll into a tight, smooth ball.  Take your kitchen shears and snip into the edge of the dough eight times equal distance apart.  Do not cut all the way through.
4.  Place on greased baking sheet.  Repeat with remaining dough.  Cover lightly with a sheet of plastic wrap lightly sprayed with cooking spray.  Allow to rise.
5.  Bake according to your recipe.  Garnish with a sliver of pecan.

Source:  it’s all over Pinterest, baby.

Candy Corn Cookies

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Now, I’m normally a “make it from scratch” kind of girl.  But sometimes, well, you just don’t have the time or energy.  I had planned to make these cookies from scratch but then thought, “You know, it’s just as wonderful to have a time-saving way to make something cute as it is to have a scratch way to make something cute!”

So, if you’re the type of person who loves ideas using convenience foods, you’ll love this.

Ingredients:
2 logs of sugar cookie dough
food coloring

1.  Preheat oven according to dough directions.  Unwrap logs of dough.  Set aside about 1/3 of the dough.  Take the other 1/3’s and place into two small mixing bowls.  Color one of the 1/3’s orange and the other yellow.  (I used gel food coloring in orange and yellow because that’s what I had.  If you have liquid food coloring, use yellow and then yellow/red to make orange.)
2.  Line a loaf pan with a large sheet of wax paper (you want it to cover all the sides, not just the bottom…and allow some to hang over the sides).  Press the uncolored cookie dough into the bottom of the paper-lined loaf pan.  Make sure it’s even.  Then do the orange, then the yellow so that you have three even layers.  Fold the wax paper down over the top of the dough and press to help the layers be even and also to adhere them to each other well.  Chill for an hour.
3.  Use the paper to lift out the dough from the loaf pan.  Remove the paper.  With the dough on a cutting board, carefully cut the dough into slices about 1/3-inch thick.  Cut each slice into little candy corn shaped wedges (also known as triangles!).  Place on an ungreased cookie sheet, two inches apart.
4.  Bake for 9-11 minutes, or until the edges are just barely starting to get golden brown.  Allow to cool for a few minutes on the baking sheet.  Then carefully remove to a cooling rack to cool completely.

I could have sworn I had a picture of the loaf slice cut into diagonal candy corn shaped wedges, but apparently I did not.  Sorry!

These cookies are a little on the small side, but 2 logs makes a lot of them.  I only had time to cut and bake a few of the slices and that was over 2 dozen.  The rest of the dough I put back in the fridge to use later.

Source:  idea from Kathie Cooks

Halloween Poison Cake

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You know, it’s scary how many Halloween recipes you can find on Pinterest.  All the boys and ghouls are pinning all their faves for their upcoming spookiest soirees.  Every year I get so excited and say “This is the year I am going to host a “Tim the Tool Man Taylor”  monster bash!”  And every year I don’t.  Maybe next year.  Anyway, here is a sweet treat you can try out, the trick is trusting the conversion equivalents.  The source for this recipe has included both, but I think next time I make this I will tweak it.


Ingredients:
375 grams sugar (2 cups)
250 grams soft unsalted butter (9 oz.)
3 large eggs
250 grams all-purpose flour (1 3/4 cup)
1 1/2 t. baking powder
pinch of salt
250 ml  milk, room temperature (1 1/8 cup)
2-3 t. almond extract (or vanilla or mint )
Green food coloring, to desired color


Cocoa Icing:

1 cup or more of powdered sugar
Unsweetened cocoa powder, about 1/2 a cup
A few T. boiled, lukewarm water (not sure how this makes a difference.  I just used tap water.)


1.  Preheat oven to 350 degrees F.

2.  Line a 9 x 13 pan with parchment (I used baking spray with flour).
3.  In a large bowl, sift together the flour, baking powder and salt.  Set aside.
4. In another bowl, cream together the butter and sugar.  Add the eggs one at a time, mixing well each time.  Scrape down the sides when needed.
5.  Add the flour mix to the creamed mixture alternately with the milk, mixing well.
6.  Stir in the almond flavoring.  Next add green food color.  Don’t use too much since the color will darken as it bakes (it really does!).
7.  Pour the green batter in the cake pan and smooth with a rubber spatula.  Place cake on lowest rack in oven to prevent over-browning. Do this for sure.  I didn’t and ended up with a zombie cake top  Bake for about 40-60 minutes, until a cake tester comes out clean.
8.  Transfer cake to a cooling rack and cool completely before frosting.  Cut the cake into squares.


ICING:


Mix ingredients together in a bowl, adjusting liquid/sugar depending on desired consistency.  It should have a thick pouring consistency that is easily spread with a spatula.

SOURCE:  Cake Journal.

Spider Deviled Eggs and Clementine Pumpkins

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Just thought a couple of healthy treats would be nice for a change around the Halloween season.  No need for recipes here, just a few simple instructions.

For the Spider Eggs:

Make your basic deviled eggs.  Use a half black olive for the body of the spider.  Slice the other half into 4 segments to make legs.  You’ll need one and a half olives to make one spider.

For the Pumpkins:

Peel a clementine.  Insert a cut piece of celery into the top opening for a stem.

Source:  pinterest

Christmas Vacation!

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It’s been almost two and a half years since Mormon Mavens in the Kitchen was born.  In that time we’ve posted hundreds of our favorite recipes.  It’s a labor of love that we all enjoy but we hope you’ll understand if we take a short vacation to enjoy our families!

We’ll be back on January 6th!!

Merry Christmas and Happy New Year to you all!

Turtle Cookies

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Turtle Cookies
 
    These might be my new favorite cookie! They are soft, the caramel is gooey, and aren’t they pretty? The perfect holiday cookie. They were also not difficult at all and pretty foolproof, which is always a bonus!
 
Ingredients:
 
Cookie:
1 C. flour
1/3 cup cocoa
1/4 tsp salt
1 stick (8 Tbsp.) butter, softened
2/3 C. sugar
1 large egg, separated, plus one additional egg white
1 tsp vanilla extract
2 Tbsp milk
1 1/4 c. finely chopped pecans
 
Caramel filling:
14 traditional caramels (I used Werther’s soft caramels)
3 Tbsp. cream
 
Chocolate Drizzle:
2 oz. semi-sweet chocolate chips or chocolate bar
1 tsp shortening
 
Directions:
 
Combine flour, cocoa, and salt in a bowl and set aside. Beat butter and sugar with electric mixer on med-high speed until light and fluffy, about 2 minutes. Add egg yolk, vanilla, and milk until incorporated. Reduce speed to low and add flour mixture just until incorporated. Do not overbeat. 
 
Wrap dough in plastic wrap and refrigerate at least one hour.
 
Whisk egg whites until fluffy (by hand). Place pecans in a separate bowl. Roll dough into 1 inch balls. Dip in egg whites and then roll in pecans. Place on cookie sheet at least 2 inches apart. Use the back of a 1/2 teaspoon measuring spoon to make an indentation in the center of each cookie. Bake at  350 until set, about 12 minutes.
 
For caramel filling: Microwave caramels and cream, stirring occasionally, until smooth and melted, about 1-2 minutes.
 
When cookies come out of the oven, gently re-press indentations. Fill with 1/2 tsp. caramel filling. Let cool on the pan for 10 minutes, then remove to wire wrack. 
 
Melt chocolate and shortening together in a plastic bag dipped in hot water. Cut tip off bag and drizzle over cooled cookies.
 
Yield: About 30 cookies. 
 
Source: America’s Test Kitchen
Cookie:
1 c. all-purpose flour

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1/3 c. cocoa powder

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1/4 tsp. salt

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8 T. (1 stick) butter, softened
2/3 c. sugar
1 large egg, separated, plus 1 additional egg white
2 T. milk
1 tsp. vanilla extract
1 1/4 c. pecans, finely chopped
 
 
Caramel Filling:
14 soft caramel candies (I used Kraft Traditional Caramels)
3 T. heavy cream
 
 
Chocolate Drizzle (optional):
2 oz. semi-sweet chocolate (I used 2 squares of Baker’s semi-sweet chocolate)
1 tsp. shortening

 
 
 
Directions
Prepare the Cookies:  
1.  Combine flour, cocoa, and salt; set aside.

2.  With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated. Reduce speed to low and add flour mixture until just combined.

3.  Wrap dough in plastic wrap and refrigerate until firm, 1 hour.

 
 
4.  Whisk egg whites in a bowl until frothy.  Place chopped pecans in another bowl.  Roll chilled dough into 1-inch balls, dip in egg whites, and then roll in pecans.  Place balls about 2 inches apart on a baking sheet. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball.

5.  Bake at 350 degrees until set, about 12 minutes.

 
 
 
Prepare the Caramel Filling:  
6.  Microwave caramels and cream together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes.

7.  Once cookies are removed from the oven, gently re-press the indentations.  Fill each indentation with about 1/2 teaspoon of the caramel mixture. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

 
 
 
Prepare the Chocolate Drizzle (optional):  
8.  Place chocolate and shortening in a small zip-top plastic bag.  Set bag in a bowl of warm water to soften.  Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.

9.  Snip a very small hole in the corner of the plastic bag.  Drizzle chocolate over the cooled Turtle Cookies.

Makes about 30 cookies.

 
Enjoy! 

Read more at http://www.thekitchenismyplayground.com/2012/09/insanely-delicious-turtle-cookies.html#vAFMPMioIaCqGHIJ.99

Cookie:
1 c. all-purpose flour

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1/3 c. cocoa powder

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1/4 tsp. salt

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8 T. (1 stick) butter, softened
2/3 c. sugar
1 large egg, separated, plus 1 additional egg white
2 T. milk
1 tsp. vanilla extract
1 1/4 c. pecans, finely chopped
 
 
Caramel Filling:
14 soft caramel candies (I used Kraft Traditional Caramels)
3 T. heavy cream
 
 
Chocolate Drizzle (optional):
2 oz. semi-sweet chocolate (I used 2 squares of Baker’s semi-sweet chocolate)
1 tsp. shortening

 
 
 
Directions
Prepare the Cookies:  
1.  Combine flour, cocoa, and salt; set aside.

2.  With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated. Reduce speed to low and add flour mixture until just combined.

3.  Wrap dough in plastic wrap and refrigerate until firm, 1 hour.

 
 
4.  Whisk egg whites in a bowl until frothy.  Place chopped pecans in another bowl.  Roll chilled dough into 1-inch balls, dip in egg whites, and then roll in pecans.  Place balls about 2 inches apart on a baking sheet. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball.

5.  Bake at 350 degrees until set, about 12 minutes.

 
 
 
Prepare the Caramel Filling:  
6.  Microwave caramels and cream together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes.

7.  Once cookies are removed from the oven, gently re-press the indentations.  Fill each indentation with about 1/2 teaspoon of the caramel mixture. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

 
 
 
Prepare the Chocolate Drizzle (optional):  
8.  Place chocolate and shortening in a small zip-top plastic bag.  Set bag in a bowl of warm water to soften.  Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.

9.  Snip a very small hole in the corner of the plastic bag.  Drizzle chocolate over the cooled Turtle Cookies.

Makes about 30 cookies.

 
Enjoy! 

Read more at http://www.thekitchenismyplayground.com/2012/09/insanely-delicious-turtle-cookies.html#vAFMPMioIaCqGHIJ.99