Frosted Salad

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This Frosted Salad is delicious!  To tell the truth, I would just eat the topping and leave the rest, but that wouldn’t be fair to anyone else.

I cannot for the life of me remember where I got this recipe–maybe a magazine–and it has been DECADES since I made it.  A browsing session through our family cookbook brought back the memories of that topping and I was like “oh yes, this will be made for our Father’s Day dinner.”

 

Frosted Salad
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Ingredients
  1. 2 pkg. strawberry Jello
  2. 2 cups lemon-lime soft drink
  3. 1/2 pt. whipping cream
  4. 2 cups boiling water
  5. 1 (20-oz.) can crushed pineapple, drained, reserve juice
  6. 2 large bananas, diced
  7. 1/2 cup reserved pineapple juice
  8. 1/2 cup sugar
  9. 2 T. flour
  10. 2 t. butter
  11. 1 egg, well-beaten
Instructions
  1. Drain pineapple and save juice for the topping.
  2. Dissolve Jello in boiling water. Stir in lemon-lime drink. Chill until partially set.
  3. Add pineapple and bananas and stir well. Chill until set.
  4. In a small saucepan, combine reserved pineapple juice, sugar, flour, butter and egg and cook until thickened.
  5. Remove from heat and allow to cool (you can put this in fridge).
  6. When cooled, add 1/2 cup WHIPPED cream and spread on salad. Refrigerate until ready to serve.
Notes
  1. Don't forget to whip the whipping cream before adding to topping mixture.
Adapted from unknown
Adapted from unknown
Mormon Mavens https://www.mormonmavens.com/

Taco Beef Soup

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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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Ingredients
  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
Instructions
  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/

Mower Musings #1

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You will notice I am not sharing a recipe today–well, maybe not one for food, but maybe for how to enjoy a task you wouldn’t think is all that.

One of my favorite, sort of, things to do is to get on our zero-turn lawn mower and tackle the approximately 1 1/2 acres that is our “lawn.”  You might say that is crazy, but it is actually very cathartic, or Zen or whatever you want to call it.  

I enjoy the  routine of it and it doesn’t require a lot of thought to accomplish the task, other than making sure you don’t make any divots or skids if the ground is a little wet.

As I am riding around, making straight rows up and down or doing diagonal cuts because I alternate the pattern each week during the season (sometimes twice a week if the grass is on a growth spurt)–my mind is presenting a multitude of thoughts and ideas that I hope I will remember when I get back to the house, so that I can write down the ones I want to pursue.  

Sometimes it’s a little tricky trying to stay on one thought. Between the roar of the engine and the sound of the mowing deck, it can get pretty loud and distracting.  And don’t even let me get a tune in my head from earlier because the constant “beat” of the mower just plays that song in a loop in my head and that’s all she wrote.  I am singing it all throughout the cutting.  

Sometimes I have big headphones on that can drown out the clatter, and mine have a radio inside but it only picks up one station and the volume isn’t loud enough–can’t hear the base and that is so annoying.  So I might just not even turn that thing on.  Recently, I wore my workout pouch (I can wear this around my waist and it holds very thin stuff), put my phone in it and used my Bluetooth earbuds to listen to music.  Still couldn’t hear the base, but it was a little better!

Anyway, I share all of this with you to let you know that you can find joy and purpose in the most mundane tasks.

And talk about instant gratification!  When I am done mowing, the results are spectacular and I know that no one is going to mess it up in the next 5 minutes.  You know what I’m talking about. How long do you get to enjoy your clean any-room-in-the-house?

I hope I can write to you about some of the musings I have come up with on my zero-turn mower.  I am working on one about “divots” as life lessons that might be kind of interesting.

Well, we have had what seems like weeks of rain here lately.  I got part of the mowing in yesterday but was afraid I would run out of gas.  I have a new supply this morning, so I am headed outside now to mow to my heart’s content.  Wonder what will come to mind today?

Hawaiian Haystacks

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This recipe was originally published on August 4, 2011!! Probably one of our first ones and by our good friend, Kara.  Just thought it would be cool to pull this one out of the archives and share with you today.  This is a fun recipe to do if you want to really freak somebody out who is funny about mixing different foods together.  
 
This meal is fairly versatile. And when I say fairly, I mean EXTREMELY–making it easy to serve because there is something for everyone! You can make the really simplified version, or the harder version depending on your mood and/or time constraints.
 
I’ll give you the “hard” version–although I will tell you this: If it’s really THAT hard, I’m not going to do it. I have small children and, let’s face it, a lot of time could be wasted on dinner no one will eat. I like to feel appreciated at the end of a meal. 🙂 (What cook doesn’t?)
 
Look for substitutions at the end of the post to help you simplify, if needed.
 
 
Ingredients:
 
 
4 Cups Cooked Rice
4 Cups Seasoned Chicken Broth (this can be canned or made from Bouillon)
1/3 Cup Cornstarch
1/4 Cup or less Cold Water
2 – 3 Cups Cooked, Shredded Chicken (sometimes I boil some chicken breasts or grill them on my panini maker.)
Salt and Pepper to taste
 
A variety of Veggies, etc. It comes down to what you have on hand. Mix and match, try this or that. Find YOUR favorites.
 
I recommend any of the following:
Tomatoes
Peas (fresh or thawed frozen)
Celery
Green Peppers
Green Onions
Pineapple (Cubed Fresh or Canned Tidbits)
Slivered Almonds
Sunflower Seeds
Shredded Coconut
Sliced Water Chesnuts
Chinese Chow Mien Noodles
Grated Cheese
 
For the Sauce:
 
1. In a medium sauce pan, bring your chicken broth to a boil over medium-high heat. Because I use Bouillon to make my broth, I use 4 Cups water. (This is also when I start my rice, but you can start yours when it’s good for you.)
 
2. While you’re waiting for the broth to boil, combine the cold water and cornstarch in a small bowl with a lid. Shake it up till it’s a nice liquid consistency.
 
3. When boiling, add your Bouillon (if needed) and then whisk in your cornstarch mixture.
 
 
4. Whisk until thick and clear. Don’t worry too much if you feel like it’s not getting super thick. Sometimes mine is gravy-like. Sometimes it’s more soupy. Either way it tastes good so don’t sweat the small stuff!
 
5. Add your shredded chicken and stir till well combined. Add your salt and pepper, too. Keep warm over low heat, stirring occasionally.
 
6. Chop or de-can your sides. (Is de-can even a word? You all know what I mean, right? No? Okay, if you’re using canned fruit or veggies, get them out now)
 
 
 
7. Put each topping into an individual bowl.
 
 
 
8. To make your haystack, begin with rice and your soupy or gravy-like chicken sauce. Then go to town and add whatever suits your fancy! Or, if you’re like my #1 kiddo, just eat it as chicken and rice.

Simplifiers:

Cooked Chicken = 2 Cans of Cooked White Chicken Breast
 
OR if you’re running really low on time and need a good meal fast:
 
Chicken Sauce = 1 Can Cream of Chicken Soup (No lie! And it’s still tasty!)
 
Source: Janet Hales, From My House To Yours, Big Piney-Marbleton Communities 1995, Relief Society Cookbook
 
 

Just a Mom?

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It’s Mother’s Day.  What thoughts have been going through your mind as you have anticipated this day this week? What feelings have come to your Mother heart?  I hope they are good feelings and thoughts.  

I hope you know what a contribution you are making in the lives of your children, your family, your community.  But…

We don’t always feel that way.  Sometimes we struggle to feel like we are even noticed, much less making a difference.  

And this day can sometimes put a lot of pressure on us if we don’t feel we measure up to the ideal, because we are all supposed to be perfect in everything, right?  

And if you don’t have children yet, does that mean Mother’s Day doesn’t apply to you?  Is it just a reminder of what you don’t have?

Let’s turn this day around.  Let’s turn our thoughts and feeling around. 

This video.  Watch it now, then watch it tomorrow, watch it whenever you feel like you are not enough.  Because you are.

 

 

 

Photo by Derek Thomson on Unsplash

Video courtesy of LDS.org.

Southern Cole Slaw

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If you haven’t tried Southern Cole Slaw, you are missing out on the perfect pairing for hot dogs, barbeque (beef or pork), steak or whatever!. This recipe is from my Mom and I have used it for years–now I am sharing it with you.

I am also going to share a shortcut that I just picked up today at our local grocery store.  It will save you a LOT of time and probably some finger skin (gross, right?)–if you use a box grater, then you know what I’m talkin’ about.  You can also grate your cabbage in a food processor.  Here is the link to Chef Buddys Southern Slaw.  This is the already diced cabbage, green bell pepper, and onion.  

You will notice that my recipe does not have bell pepper or onion.  These were ingredients in the packaged slaw mix.  Personally, I prefer not to have those two ingredients but you might like it. My recipe includes carrots so I used Thrive Freeze-Dried Carrots to save time and my fingers.

Southern Cole Slaw
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Ingredients
  1. 1 head of cabbage, grated*
  2. 2 medium carrots or about 1/3 cup of Thrive Freeze-Dried Carrots
  3. 2/3 cup mayonnaise
  4. 1 1/2 T. apple cider vinegar
  5. 4 t. sugar
  6. 1 t. salt
  7. 3/4 t. celery seed
Instructions
  1. Combine cabbage and carrots in a large bowl and set aside.
  2. Combine remaining ingredients in a small bowl and mix well. Add to the cabbage and carrots and toss until well-blended.
  3. Refrigerate for at least an hour to let the flavors combine.
Notes
  1. * Here is where you substitute the Chef Buddys Southern Slaw pre-diced package.
Adapted from Patricia D. Brew
Adapted from Patricia D. Brew
Mormon Mavens https://www.mormonmavens.com/

Mexican Street Corn

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Throwback Thursday!  This was originally published on July 19, 2012 but I am bringin’ it back, baby!  This is one of my favorite street corn recipes–well, it’s the only one I have, actually, but it is really good. Getcha some!

Do you get Runner’s World magazine?  We get it.  We don’t run.  Well one of us did at one time.  That was not me, but you know…Anyway, I don’t usually look past the cover, but one day I was bored and started looking through the magazine and actually found about 3 recipes that I wanted to try.  This is one of them.  It was so good that I am going to start checking out all of the issues.  I made this corn at the beach last week, and had it with fish tacos with watermelon salsa that my sister made–que rico!
 
 
 
 
 
Ingredients:
4 ears fresh corn, shucked
1/4 cup mayonnaise (I used low fat with olive oil)
2 tablespoons olive oil
1 tablespoon chili powder
  grated zest and juice of 1 lime
 Kosher salt and fresh ground black pepper to taste
1/4 cup chopped fresh cilantro
1 cup crushed tortilla chips
1 ounce queso fresco
 
1.  Heat a grill to medium-high heat and put the rack 4 inches from the fire, or preheat oven to 500 degrees.  Grill or roast the corn, turning occasionally, until some kernels char and others are lightly brown, 15-20 minutes.  
 
2.  In a bowl combine mayonnaise, oil, chili, lime zest, juice, salt and pepper.  
 
3.  Pulse remaining ingredients in a food processor until crumbly and spread on a plate.  When the corn is done, remove ears from the heat and smear evenly with the mayonnaise mixture.  Roll them in the crumb mixture and serve.  Serves four.
 
 
 
 
Source:  Mark Bittman, Runner’s World Magazine
 
 
 
 

Nuggets

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This past weekend I attended Time Out For Women–a two-day conference sponsored by Deseret Book Company.  It was wonderful!  Beautiful, uplifting, powerful inspiration and music.  The following are some of the “nuggets” I picked up.  I hope you can be strengthened from these:

 

  • Every answer is in the scriptures.

  • If you saw the size of the blessing coming, you would understand the magnitude of the battle you’re fighting. (2 Corinthians 4:16-18).

  • Be centered in Christ

  • Look to the WORD, instead of the WORLD.

  • Your trial will turn you to the scriptures and to Christ.

  • What God doesn’t PROTECT you from, He will PERFECT you through.

  • Choose PROGRESS over PERFECTION.

  • The Lord will meet you where you are, but He doesn’t intend to leave you there.

 

 

Pancakes with Apple Brown Sugar Topping

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Who doesn’t like pancakes?  And what if you add apples, brown sugar, and butter?  Exactly.  I needed a quick breakfast because I had just finished a phone meeting with my new Power of Moms content editor–training her on how I publish the articles for the site–and I was hungry.  Checked the fridge and saw two leftover pancakes and some cut up apples I had left over from a pie I had made. Hmmm, I thought, those could be good together.  So I grabbed those, along with some butter and brown sugar.

Pancakes with Apple Brown Sugar Topping
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Ingredients
  1. Pancakes (use a recipe of your choice)
  2. Cut up Fuji and Granny Smith apples
  3. Brown Sugar
  4. Butter
Instructions
  1. Melt a tablespoon of butter in a small skillet over medium-high heat.
  2. Add brown sugar and apples and stir to combine.
  3. If using leftover pancakes for a single serving, add the pancakes and heat them up along with the topping.
Notes
  1. There are many plain pancake recipes out there. This should work well with any of them. Check out some of our recipes here on the blog.
Mormon Mavens https://www.mormonmavens.com/

The Voice of Truth

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I was editing some old posts the other day and came across this draft that my sister, Amy, had written up.  She was one of our original Mavens when we started this blog about 8 years ago.  It was a really good post, so she gave me permission to publish it today.  We can all use this.  Her words are below:

“I don’t normally go for popular christian music but my daughter, Logan, has a song on a CD that she listens to over and over and over (the autism factor) while traveling in the car to and from school. One beautiful autumn day, amidst the fall foliage of the southwest Virginia mountains, we were driving along and the lyrics to this song spoke volumes to me. I’d obviously heard it many times before but my spirit was not yet to the place it needed to be for the message to get through to me.

The lyrics touched me on so many levels. There are many gospel lessons to be learned therein. I especially love the references to the waves and to the story of “the giant”. Those waves and that “giant” are things we confront daily as we struggle to conquer our own Goliaths. Satan wreaks havoc with us as he tries to persuade us that we’ll never win. But, the voice of truth tells me a different story. The voice of truth says do not be afraid.”  This is beautiful and we all deal with our own Goliaths.

 

https://www.youtube.com/watch?v=VaVg0cWkgAw

 

Crashing Waves Photo by Jordan Donaldson | @jordi.d on Unsplash

 

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