Old Settler's Beans

 Make a double batch--there were no leftovers at my house!  Loved by young and old alike, this will be a hit at your next covered dish supper or BBQ.

Ingredients:

1/2 lb. ground beef
1/2 lb. bacon, cut in small pieces
1 large onion, diced
1 can green butter beans (I think it's probably Lima beans, so that is what I used)
1 can kidney beans
1 can pork & beans, undrained
1/3 cup brown sugar
1/3 cup white sugar
1/4 cup catsup
1/2 T. dry mustard
2 T. molasses
Dash of Worcestershire sauce

1.  In a dutch oven, brown the hamburger, bacon , and onion together.  Do not drain.
2.  Add all the beans and stir together.
3.  Mix the remaining ingredients together and then add to the bean/meat mixture.  Stir to combine.
4.  Bake at 350 degrees for 1 hour.


NOTE:  This can be cooked over hot coals for about an hour and would be great on a camping trip.


Source:  My friends Tim & Casey Van Buskirk of Tucson, AZ.

Yummy Healthy Spinach Salad

This recipe was shared on Facebook with no title, so I gave it one.  Oh goodness.  Here is a quote from the original post: "This SPINACH-based salad will boost the thyroid gland's output of metabolism-reviving hormones!"

Ingredients:

5 oz. fresh spinach (half a 10-oz. bag)

3/4 cup chopped celery

3/4 cup dried cranberries

1 15-oz. can mandarin oranges (or fresh Cuties/Halos, or 1 cup pomegranate seeds.  I used the mandarins.)

1 large Granny Smith apple, cut in bite-size pieces

1 t. lemon juice

1/3 cup pecans--I toasted mine in butter and a little sea salt

Optional: Feta cheese & orecchiette pasta (did you know that means little ears?)

Dressing: (I made this separately, in case I needed to adjust the amount I poured on the salad):

4 T. olive oil or vegetable oil

2 T. apple cider vinegar

2 T. white wine vinegar

2-4 t. white sugar (or honey or Stevia to taste)--I used 3 t. sugar

1/8 t. each of paprika, onion powder

1 T. poppy seeds

Just throw it all together and enjoy!

I also added grilled chicken to this.  Makes a great main dish salad that way.

Source:  Tammy Elmore, Facebook, 1/5/16.

Fried Corn Cakes

I made these corny, crispy critters to go with some Sausage Okra Gumbo--a perfect pairing with the snow and brisk temperatures provided to us by Winter Storm Jonas.  I am sure you experienced some of the same weather if you are on the East Coast.  So, next time you are snowed in, hunker down with some of these and a nice hot stew or soup.  Or not.  They are good all by themselves.

Ingredients:

1 cup fine cornmeal
1 cup water
oil for frying--I used coconut oil
salt to taste
Add-ins (use your imagination) : chopped bacon,  minced onion, chopped green chilies, shredded cheese, etc.

1.  Add water to cornmeal and whatever you decide to throw in there, and stir to combine. You don't even need to add anything.  These are yummy on their own.

2.  Heat about 1/4 inch of oil in a skillet to medium-high.

3. Drop corn mixture by tablespoonfuls into hot oil.  Fry until golden brown and flip to brown other side.

4.  Remove from skillet and place on paper towels to drain excess oil.  Lightly salt each side.  You can also add the salt to the mixture before frying, if desired.

These will be crispy on the outer edge and chewy in the middle.  What?!
             

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

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?

Ingredients:
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.)

TIPs: 

• 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 Chowhound.com 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!

Butternut Squash Soup

This is such a delicious recipe and truly a healthy comfort food. Perfect for this time of year. I have always wanted to try this kind of recipe, since I have never cooked with a butternut squash before. Easy peasy. And when I tasted it for the first time I was transported back in time and space to an appetizer soup that I was served at Alejandro's in El Paso, Texas. I have wanted that recipe FOR.EV.ERRRR. Now I have one!

Ingredients:

6 Tablespoons chopped onion

4 Tablespoons butter

6 cups cooked butternut squash - cooking instructions below (about 2 squashes)

3 cups of water

4 cubes (or 4 Tablespoons) chicken bouillon (I used 4 t. bouillon powder)

½ teaspoon dried marjoram

Black pepper to taste

¼ teaspoon cayenne pepper

1 8-oz package cream cheese

Oregano to taste (about 1 teaspoon)

Directions:

1. Cut the butternut squash in half. Scoop out all the gunk in the middle, if you have any. Some of mine did not. Here's a tip: I had a hard time cutting the squash lengthwise so I cut across the middle and then vertically on each half. Place cut-side down on a cooking sheet sprayed with cooking spray. Add 1-2 cups of water to the pan to help it soften faster. Roast in the oven at 375 degrees for 45-50 minutes or until soft and collapses to the touch.

2. While your squash is cooking, cook your onion in butter until soft.

3. Scoop out the cooked squash and put it in a blender along with the cooked onion and all other ingredients. Blend until smooth and well mixed. You can also use an immersion blender if you have mad immersion skills. I am still learning. You should see the printed recipe I had to go from--splatter city!

4. Return to saucepan and heat through, but don’t allow it to boil. Add more seasonings to taste if desired.

5. I served this with brown, wholegrain rolls from Walmart. Yummy! But crusty bread would be good or even a bread bowl.....must try that myself.

SOURCE: Jordan Page

Mike's Baked Fritatta

We have a guest post today.  My husband decided to cook breakfast one day and he thought it might make a good Mormon Mavens post!  Perfect for me because I have had a long day and don't have time to whip up something myself.  Good thing he dictated the recipe to me that day.

Ingredients:

4-6 large eggs, beaten ( add 1 T. of water to this)

1 t. all-purpose seasoning

2 t. freeze-dried spinach, re-hydrated

1 t. chopped green onion

1 t. freeze-dried mixed bell peppers, re-hydrated

1/4 cup sausage crumbles

1 cup Colby Jack cubes

1.  Heat 1 T. of oil (he used coconut oil) over medium-high heat in a medium skillet.  Add vegetables and saute for a couple of minutes.

2.  Add beaten eggs with seasoning, and the cubed cheese.  Stir until cheese is melted and all ingredients are blended over medium heat.

3.  Transfer to a greased round baking dish and put in a 350 degree oven for 8-10 minutes.  Top with grated Mozzerella cheese and heat until that is melted.

Source: Mike Jenkins.