Sausage Potato Bake

Ingredients:

1 pkg of smoked sausage, sliced into rounds
1 large onion, peeled and chopped
5 large potatoes, peeled and chopped into 1/2 inch cubes
olive oil
fine sea salt
freshly ground black pepper
sweet paprika
dried thyme
a handful of grated strong cheddar cheese

Directions:

1.  Preheat oven to 400 degrees.  Line a large baking tray (wtih sides) with several sheets of foil, and spray with cooking spray.  Set aside.

2.  Put the sausage rounds, onion and potatoes into a large bowl.  Drizzle with a couple of T. of olive oil and season to taste with salt, pepper, paprika and dried thyme.  Toss together with your hands until everything is evenly distributed.  Pour this out onto the baking tray, and spread it out as much as you can.

3.  Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender.  Turn off the oven.

4.  Scatter the cheese over top of the cooked meat and potatoes.  Pop back into the oven a few minutes to melt the cheese.

Source:  Unknown

Live It Like The Stripling Warriors

My family has participated in an LDS outdoor drama for the past 6 years.  There are a couple of scenes from the Book of Mormon, one of which involves the stripling warriors–a group of 2,000 young men who were valiant and courageous.  The first couple of years we were in the pageant, my son Spenser was not tall enough to play the part of a warrior.  How blessed the day when he reached the height needed to play that part!  This is a picture from last year’s pageant.  Spenser is second one from the right.  He was much taller for the part this year!

From the Book of Mormon, the prophet Alma states, “Yea, and they did obey and observe to perform every word of command with exactness.”  (Alma 57:21).  Is that not a mother’s dream come true for her children?

M. Russell Ballard:  “This was an extraordinary task for a group of 2,000 young men, but they were extraordinary young men.  According to the scriptural record:  “They were exceedingly valiant for courage, and also for strength and activity; but behold, this was not all—they were men who were true at all times in whatsoever thing they were entrusted.

“Yea they were men of truth and soberness, for they had been taught to keep the commandments of God and to walk uprightly before him” (Alma 53:20-21)

The rest of the story tells how these young men fought valiantly against the much older and much more experienced Lamanite army.  Acccording to their leader, Helaman, “They….fought as if with the strength of God;….and with such mighty power did they fall upon the Lamanites, that they did frighten them; and for this cause did the Lamanites deliver themselves up as prisoners of war” (Alma 56:56)

Imagine that?  These inexperienced young men were so spiritually and physically prepared, and so powerful, that they frightened their foes into surrendering.  Although all 2,000 of the young men were wounded in battle at one time or another, not one was killed (see Alma 57:25).  Again quoting Helaman, “And we do justly ascribe it to the miraculous power of God, because of their exceeding faith in that which they had been taught to believe—that there was a just God, and whosoever did not doubt, that they should be preserved by his marvelous power” (Alma 57:26)

…today we are fighting a battle that in many ways is more perilous, more fraught with danger than the battle between the Nephites and the Lamanites.  Our enemy is cunning and resourceful.  We fight against Lucifer, the father of all lies, the enemy of all that is good and right and holy…

This isn’t a time for spiritual weaklings…As an Apostle of the Lord Jesus Christ, I call upon you to begin right now—tonight—to be fully and completely worthy.  Resolve and commit to yourselves and to God that from this moment forward you will strive diligently to keep your hearts, hands, and minds pure and unsullied from any kind of moral transgression.”  (“The Greatest Generation of Missionaries.” Ensign, Nov 2002, 46)

Ezra Taft Benson:  “You are to be the royal army of the Lord in the last days.  You are “youth of the noble birthright.” (Hymn, 1985, no. 255)

In the spiritual battles you are waging, I see you as today’s sons of Helaman.  Remember well the Book of Mormon account of Helaman’s two thousand stripling warriors and how the teaching of their mothers gave them strength and faith.  These marvelous mothers taught them to put on the whole armor of God, to place their trust in the Lord, and to doubt not.  By so doing, not one of these young men was lost. (See Alma 53:10-23; Alma 56:41-56) (“To the ‘Youth of the Noble Birthright’,” Ensign, May 1986, 43)

Easy Mexican Salsa Rice

Ingredients:

2 c. instant brown rice
2 c. water
1 envelope enchilada sauce mix (or you could use taco seasoning)
1 c. salsa
1 4 oz. can chopped green chilis

Directions:

Combine all ingredients together in a microwaveable bowl.  Microwave on high for 8-9 minutes, or until rice is tender.  Let sit for 3-5 minutes and it will soak up most of the liquid in the bowl.  Fluff with a fork and serve.

Source:  www.sixsistersstuff.com

Summertime Peach Ice Cream

Our Father’s Day tradition is homemade ice cream and homemade cookies.  Only this year my daughter, Madi, decided to make golf course cupcakes.  Peach is Dad’s favorite so we aim to please.  Nothing beats homemade peach ice cream for a real summertime treat!

Ingredients:

4 c. peeled, diced fresh peaches (about 8 small ripe peaches)
1 c. sugar
1 (12 oz) can evaporated milk
1 (3.75 oz) pkg vanilla instant pudding mix
1 (14 oz) can sweetened condensed milk
4 c. half-and-half

Directions:

  1. Combine peaches and sugar, and let stand 1 hour.
  2. Process peach mixture in a food processor until smooth, stopping to scrape down sides.
  3. Stir together evaporated milk and  pudding mix in a large bowl; stir in peach puree, condensed milk, and half-and-half.
  4. Pour mixture into freezer container of a 4 qt. hand-turned or electric freezer; freeze according to manufacturer’s instructions.  Spoon into an airtight container, and freeze until firm.
Source:  Southern Living July 2002

Heavenly Hash Donut Blondies

You know I just had to try this recipe from the name alone!  You are going to think the ingredients are insane…….and they are.  Just be forewarned that they are super sweet.  I used dark fudge for the frosting but I would recommend using a milder milk chocolate.  Enjoy this food adventure!

Ingredients:

  • 2 regular size packages of refrigerated chocolate chip cookie dough
  • 2 jumbo Hershey cookies and cream chocolate candy bars
  • 1 7 oz. jar marshmallow fluff
  • about 20 donut holes, halved
  • about 1/2 cup chocolate icing (canned works)
Directions:
  1. Preheat oven to 350 degrees.  Line and 8×8 pan with foil, extending the sides of the foil over the edges of the pan.  Mist the foil with cooking spray.
  2. Gently press one package of the cookie dough evenly onto the bottom of the pan.  Top with the chocolate bars, breaking the pieces to fit as evenly as you can to cover the surface of the cookie dough.  Top with an even layer of the marshmallow fluff.   
  3. Top the marshmallow fluff with the halved donut holes, covering the surface evenly.  Lastly, break apart and spread the remaining package of cookie dough to cover the tops of the donut layer.  If the donuts peek through, that’s okay.
  4. Bake for approx. 25-28 minutes or until the top is golden brown and mostly set.  Allow to cool completely at room temperature before putting in the fridge to set, about 2 hours. They really DO need to set in order to come together, or else they’ll be a gooey mess (not as good as it sounds).
  5. After it’s cooled,  drizzle on some melted chocolate icing for extra garnish.
  6. Cut into bars and serve.  Store covered, airtight, in the fridge.
Source:  thedomesticrebel.com

Deluxe Chocolate Marshmallow Bars

Ingredients:

3/4 c. butter, softened
1 1/2 c. sugar
3 eggs
1 t. vanilla
1 1 /3 c. flour
3 T. baking cocoa
1/2 t. baking powder
1/2 t. salt
1/2 c. chopped nuts, optional
4 c. miniature marshmallows

Topping:

1 1/3 c. semisweet chocolate chips
1 c. peanut butter
3 T. butter
2 c. Rice Krispies

Directions:

1.  In a small bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.

2.  Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture.  Stir in nuts if desired.  Spread in a greased 15 in. x 10 in. x 1 in. baking pan.

3.  Bake at 350 degrees for 15-18 minutes or until set.  Sprinkle with marshmallows; bake 2-3 minutes longer or until melted.  Place pan on a wire rack.  Using a knife dipped in water, spread marshmallows evenly over the top.  Cool completely.

4.  For topping, combine the chocolate chips, peanut butter and butter in a small saucepan.  Cook and stir over low heat until blended.  Remove from the heat; stir in Rice Krispies.  Spread over bars immediately.  Chill until set.

Source:  tasteofhome.com

Avalanche Bars

These glorified rice krispy treats are so yummy because of the addition of peanut butter and mini chocolate chips and white chocolate chips.  You just gotta try ’em!

Ingredients:

12 oz. bag of white chocolate chips
1/4 c. creamy peanut butter
3 c. Rice Krispies
1 1/2 c. mini marshmallows
1/4 c. mini chocolate chips + 2 T. for garnish

Directions:

1.  Lightly grease a 9×9 pan.

2.  In a microwave safe bowl pour in white chips and heat on 50% power for 1 minute.  Stir and continue in 30 second increments until chips are melted.

3.  Combine the peanut butter with the melted chips and add the krispies.

4.  Let cool approx. 15-20 minutes stirring every 5 minutes or so to help cool.

5.  Add the marshmallows and the mini chocoloate chips and stir to combine.

6.  Pour mixture into the prepared pan and spread evenly, pressing lightly with the back of your spoon, but do not compact too much, otherwise they will get hard.

7.  Press the remaining chocolate chips into the top for garnish.

8.  When the bars are completely cooled cut into squares and enjoy!

Meatball Bubble Biscuits

Ingredients:

1 (12 oz.) can Pillsbury Grands Jr. Golden Layers refrigerated buttermilk or flaky biscuits
10 frozen cooked Italian-style meatballs (about 5 oz.), thawed, each cut in half
2 sticks (1 oz. each) string cheese, each cut into 10 pieces
1 T. grated Parmesan cheese
1/2 t. Italian seasoning
1/4 t. garlic powder
1 c. marinara sauce, heated

Directions:

1.  Heat oven to 375 degrees.  Separate dough into 10 biscuits.  Separate each biscuit into 2 layers.  Press each biscuit layer into 3 inch round.

2.  Place 1 meatball half, cut side up, and 1 string cheese piece in center of each dough round.  Wrap dough around meatball and cheese, pressing edges to seal.  In ungreased 8 or 9 inch round cake pan, place seam side down in single layer.

3.  Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder.

4.  Bake 20 -25 minutes or until golden brown and biscuits are no longer doughy in center.  Serve warm biscuits with warm marinara sauce for dipping.

Source:  pillsbury.com

Three Cheese Chicken Alfredo Bake

Ingredients:

1 (16 oz) box Penne pasta noodles
2 (10 oz) containers Alfredo sauce
1 c. sour cream
1 (15 oz.) container Ricotta cheese
2 cloves of garlic, minced
2 c. cooked, diced chicken
1/4 c. grated Parmesan cheese
2 t. dried parsley
1 t. Italian seasoning
2 c. shredded Mozzarella cheese

Directions:

1.  Boil Penne pasta in a large pot of water, according to package directions.  Drain water and then return pasta to pot.

2.  Add all the remaining ingredients, except for the mozzarella cheese.  Stir together to combine and then pour mixture into a greased 9 x 13 baking dish.

3.  Sprinkle the top evenly with the mozzarella cheese.  Bake at 350 degrees for 30 minutes or until hot and bubbly.  Enjoy!

Source:  life-in-the-lofthouse.com

DIY Dishwasher Tablets

Ingredients:

1 c. Borax
1 c. Arm and Hammer Washing Soda
1/2 c. Epsom salt
3/4 c. lemon juice

Directions:

1.  Mix dry ingredients together in a medium sized bowl.  Add the lemon juice and mix completely.  You want the mixture to be wet enough to mold without falling apart.  Add additional lemon juice if needed.

2.  These dry very quickly so working quickly and one at a time, portion out a tablet around 2 tablespoons.  I used a small cookie scoop.  With wet hands, form the tablet into whatever shape needed to fit the soap dispenser in your dishwasher. Place on a sheet of wax paper and let dry for a few hours before putting in a storage container.  If a tablet happens not to fit into the dispenser, just toss it in the bottom of your dishwasher.

Source:  mykitchenescapades.com