Thursday, December 31, 2015

Happy New Year from Mormon Mavens

On this eve of a new year, we would like to take the time to wish you and your families a joyous 2016.   We hope it will bring everything you need, with some good surprises along the way.

2016 will bring new and exciting things to our blog, so stay tuned for news from us as we update and refresh Mormon Mavens--for real.  We know you have been waiting patiently for us to do something.  Good things take time.

Meanwhile, here is a little food-related quiz that we would love to hear your answers to:

  In the South, we have some food traditions on New Year's Day.  Collards, black-eyed peas and cornbread all stand for something for the new year.  Do you know what they represent?  Post a reply and let us know!  

If you have your own traditional New Year's fare, reply and let us know what you will be having to ring in 2016 at your house.

Thursday, December 17, 2015

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...

 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

Thursday, December 3, 2015

Kristen's Lime Punch

This recipe was originally published on December 4, 2014.

It's party planning time and you know what that means--scrambling for the fave recipes that will wow your crowds. If you need a super easy, incredibly tasty punch, this is your lucky day. It goes well with any venue you can throw at it. Do you wonder about the name?  I first tried this at a Pampered Chef party given by my friend, Kristen, in Horizon City, Texas back in the late 90s.  Kristen, if you are out there in the blogosphere and happen to see this recipe, say hello!  Last time I got a Christmas card you guys were still in the midwest and your husband was working at...hmmm...Indiana University?

1 cup sugar
1 cup water
6-oz. can of frozen  limeade concentrate
Juice of 2 limes
2 liter bottle of lemon-lime soda

Boil sugar and water together until sugar dissolves.  Chill.  Squeeze juice of 2 limes and add to chilled sugar water.  Make the limeade according to directions on can.  Add to sugar-lime water.  Add lemon-lime soda to taste--don't use the whole 2 liter bottle.  Just taste as you go.

Toast to America! (my family will totally get this.)

  • I like to add crushed ice (Sonic ice is the best, if you can get it!) or make a decorative ice ring ahead of time from the punch before adding the soda.
  • Just googled this great tip from for rimming glasses with sugar (or salt)--get a section of a tangerine or clementine, cut a small slit in it and then run it around the rim of your glass.  Dip glass in sugar and viola!