Mormon Mavens in the Kitchen (2024)

Most people would define their dutch oven as something they stub their toe on while cleaning the garage, but in our house, it's a kitchen staple. We cook in it so often I sometimes forget I live in 2011. Wether you use a dutch oven, or a glass casserole dish, this simple casserole is sure to satisfy! (This is especially true if you really ARE camping and using your dutch oven. Just remember the charcoal!)

To quote my husband, "I don't want this to go to your head or anything, but this is so good, I don't even want to eat it with crackers." Hahaha! And even my 19-month-old liked it. He picked out the sausage (and ate it), dipped crackers in the soup, then sucked the soup off the cracker.

Ingredients:

4 Italian sausages or 1 pkg ground Italian sausage

2 cans (14 oz each) reduced-sodium chicken broth

3/4 C chopped onion (or dehydrated onion)

2 garlic cloves

olive oil (I used EVOO)

1 14.5 oz can diced tomatoes, undrained

1/2 t salt (varies according to the amount of sodium in your broth)

1/4 t ground black pepper

1/4 t dried basil

1. Gather all your ingredients so that the spinach can begin to thaw while you form the Italian sausage into balls. Remove sausage from casing and form into balls about the size of a nickel (or whatever size you'd prefer). If you're using ground Italian sausage, begin browning it over medium heat.

2. Start your chicken broth if you're using bullion. (I like to add 28 oz. of water and then 2 packets of Herb-Ox chicken bullion powder. I think these packets have great flavor and they're sodium free.)

3. Chop the onion and garlic.

4. Cook and stir onion and garlic in hot oil in Dutch oven or large stock-pot on med-high heat for 3-5 minutes or until onion is tender. (If using dehydrated onion, wait to add until after broth.)

5. Add broth, tomatoes with their liquid, spinach, oregano, salt, pepper, and basil; bring to a boil.

6. Add sausage.

7. Reduce heat to low; cover.

8. Simmer until sausage is cooked through, about 15 minutes. Makes 4-6 servings.

Source: Adapted from "Hearty Meatball Spinach Soup" recipe found on the back of an old Premium crackers box; that recipe can be found here.

This recipe comes from my favorite cookbook! Better Homes and Gardens, fifth edition, printed 1968. It's pretty awesome

Ingredients:
3 large chicken breasts, on the bone and with skin
3 cups chicken stock (this will remain after chicken has been boiled)
2 cups sifted, all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
4 tablespoons vegetable oil
Salt and pepper to taste

1. Boil chicken in a large pot.
2. When chicken is almost tender, sift together flour, baking powder and salt.
3. Combine milk and oil; add to dry ingredients; stir just until moisten.
4. When chicken is fully cooked, discard all bones and skin. Coarsely chop the white meat in to 1-2 inch pieces. Set aside.
5. Place chicken back in your large pot. Allow only enough chicken stock in the pot to just cover the chicken pieces.
6. Return chicken and stock to a boil.
7. Use a large spoon to drop batter into the pot. For best results, drop batter directly on to chicken, not into the liquid.
8. Cover tightly and reduce heat to a simmer.
9. Allow dumplings to steam for 12 minutes.

This is so easy and delicious! It is a very modified version of a Bisquick Recipe. This works well with sausage, ham, shredded beef, or hamburger and can be used as a main dish. Garnish this with chopped tomatoes and a sprinkle of Parmesan Cheese and use as an Appetizer. I often get requests to bring this dish to events and activities.

Ingredients:

1 lb Bass Farms Mild Sausage
1 large onion chopped
1 1/2 cups baking mix such as Bisquick
2 cups milk
6 eggs
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups grated baked potato or frozen hash browns (optional)
1/2 medium red pepper finely chopped (optional)

If using as an Appetizer:
2 large Roma Tomatoes finely chopped
1/3 cup shredded Parmesan Cheese

1. Heat oven to 400. Spray 13x9 cake pan with non stick spray and set aside.
2. Brown sausage in skillet and drain off excess fat
3. Return sausage to skillet and add chopped onion and pepper. Continue cooking for 3-4 minutes or until onion starts to soften - stirring often.
4. Mix baking mix, milk, and eggs together until well blended.
5. Fold cheese and grated potatoes into egg mixture.

Looovvvee these! (in my singing voice) These are easy and yummy! You can add anything to this recipe! Its soo good! Try it!

1/2 lb lean ground beef
1 c rice, cooked
1 small onion, chopped
1 egg
1/4 c green bell pepper, chopped fine
1/2 c - 3/4 c Italian flavored bread crumbs,add as desired
1/2c Sweet Baby Rae's BBQ sauce, or your favorite
1/2 c cheese, cheddar or colby jack
salt
pepper
dash of worcestershire sauce
4 green bell peppers, halved, and cleaned

Sauce:
1/2 c Sweet Baby Rae's BBQ sauce
1/2c ketcup
1/2c-3/4c brown sugar
8 thin rectangular slices of cheese, big enough to cover the pepper

Boil a pot of water. When water begins to boil, add the halved bell peppers. Cook just to soften a bit. About, 5 min. Take them out of the water and let them cool.

In a mixing bowl, add the above listed ingredients and mix well. You may need to add more bbq sauce if mixture is to dry. Spoon the ingredients into each halved pepper and place in a baking dish. Add to the bottom of the baking dish 1/4 c water. Cook the peppers in a 350 degree oven for 35 min.

Remove baking dish from oven and spoon sauce over peppers. Add a slice of cheese on top of each pepper. Spoon a little bit more sauce over the cheese. Place back into the oven and bake for another 5-7 min or until the cheese is melted good.

*Obviously, you can also cut the top off of the pepper, clean it out and stuff the whole thing. But, so the peppers stretch farther, and so my kids can not be stressed out about seeing an entire bell pepper sitting before them to eat, I cut them in half.

Crepes:

1 ¼ c. flour

3 eggs

1 c. milk

¼ c. water

½ tsp. salt

3 tbs melted butter

1-Heat 6 inch skillet lightly oiled. Pour 2 tbs batter in pan. Quickly tip pan. Cook 1 minute, turn, cook 1 minute.

FILLING

1 cream of mushroom soup

1 tsp minced onion (or onion powder to taste)

2 c. chopped cooked chicken

2-Fill crepes with 2 tbs filling.

3-Roll up & place in 9x13 inch pan.

TOPPING:

1 can cream of mushroom soup

1 c. sour cream

4-Spread the topping over the crepes.

5-Sprinkle shredded cheddar cheese over the top.

6-Stick in the freezer or cover bake at 375 for 20 minutes.

Source: Wendy Starks in the Greenville Ward Relief Society Cookbook

This dish takes me back to my childhood, sitting around the dinner table with my family. It is a comfort food for me. As they bake, they fill the house with a wonderful, warm aroma.

Ingredients:

1/3 C bread crumbs

1/4 C finely chopped walnuts or pecans *optional*

1 8 oz. pkg. cream cheese, softened

1 tsp. chives

1/2 tsp. lemon pepper

1 C cooked chicken, chopped into small cubes

1 can (8 count) of Pillsbury crescent rolls

3 T. butter, melted

Directions:

1. Preheat oven to 375 degrees.

2. In a small bowl, combine bread crumbs and nuts (if using), and set aside.

3. In a medium bowl, combine cream cheese, chives, lemon pepper, and 2 T. of the butter. Mix well, then stir in the chicken pieces. Set aside.

4. Separate crescent dough into 8 triangles and drop a heaping spoonful of chicken mixture onto the wide part of each triangle.

5. Roll up, start at the wide end of the triangle and roll to opposite point. Tuck the sides and point under to seal completely.

6. Dip each roll in remaining melted butter, then in the bread crumbs and place on baking sheet.

7. Bake at 375 degrees for 15 minutes or until lightly golden brown.

8. Serve topped with chicken gravy.

As you can see, we didn't use this dough for pizza this time. We used it for Stromboli, but this is the best recipe I've found for recipes needing a fairly easy, rising dough. We usually use this dough recipe for Pizza, Stromboli, and Scones.

1 C Warm Water

1 Tbsp (or 1 package) Yeast

1 Tbsp Sugar

1.5 tsp Salt

2 Tbsp Oil

2 3/4 - 3 1/4 C Flour

1. In a mixer (or bowl) combine your water, yeast, and sugar. Wait five minutes and allow yeast to activate (get foamy).

2. Add remaining ingredients, adding flour a little at a time until you have a moderately-sticky dough.

3. Knead dough (adding flour as needed--no pun intended!) for about 200 turns. I let my KitchenAide run for between 5 - 10 minutes.

4. Cover and let rest for 10 minutes.

5. Make your pizza!

For Pizza Crust:

1. Preheat oven to 425.

2. On a slightly floured board, roll dough out to fit your pan(s). Place dough in/on your pan(s).

3. Bake for 6 minutes. Prick any big bubbles with a fork.

4. Bake 6 minutes more. Add pizza toppings and bake until the cheese is melted and toppings are hot.

This is enough dough for 1 big 15 x 11 pan, or two 12" pans.

Source: From My House To Yours: Big Piney-Marbleton Communities 1995 Cookbook

~Kara

Source: Created from many ideas - by Angela

The "sniffles" and "coughs" have had a party at my house this past week. So, its obvious that we need chicken stew, even if it is 90+ degrees outside. This is really good stuff! My family loves it! Especially the dumplings!

Stew:
2-1/2 to 3 lbs. chicken thighs, or chicken breast
5 c. water
4 new red potatoes (or whatever you have)
3-4 carrots
2-3 stalks celery
1 med. onion
10 oz. pkg. frozen peas
salt
pepper

Dumplings:
1-1/2 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
3 Tbsp. butter or margarine, softened
3/4 c. milk
1/4 c. chopped fresh parsley

In Dutch, or pot, place chicken; cover with wter. Cover and cook over med heat until fork tender. Meanwhile chopped veggies. If using the red potatoes, leave the peel on! (I didn't have any the afternoon when I made this pot.)
When chicken is done, remove from broth; skim fat.

Dust your crock pot off, and try this super simple recipe that will satisfy your craving for Mexican food!

6 Chicken Breasts (thawed or frozen, it doesn't matter)

1 pkg. Taco Seasoning

1 15oz can chicken broth

1 C. salsa of your choice

2 limes sliced into wedges

Hard taco shells

Taco Fixin's (e.g. chopped tomato, lettuce, cheese, sour cream, etc.)

1. Pour chicken broth into a crock pot and stir in taco seasoning.

2. Add salsa and mix well.

3. Place the chicken in the crock pot with the liquid and cover with lid.

4. Cook on high for 3-4 hours or low for 6-8 hours or until the chicken can be shredded.

5. Remove the chicken breasts from the pot, shred the chicken with a fork and place back in the pot with the juices.

6. Serve in hard taco shells with lime slices to drizzle over the meat.

Source: Janet Brown

When I was still in Primary, the Priests and Laurels had a cook-off as one of their mutual activities. The girls cooked Chicken Cordon Bleu, the boys (my oldest brother, Ammon, included) cooked this. The verdict? The Priests won!

This is a delicious "lite" version of your regular rigatoni. If you prefer a heavier, creamier sauce, this may not be for you.

Ingredients:
1 1 lb. package of Rigatoni (I used Penne because that's what I had on hand.)

1 Tablespoon olive oil
1 lb. Lite Jimmy Dean Sausage (33% less fat)

1 Tablespoon olive oil
1 large onion chopped
1 lb. sliced mushrooms
2-3 garlic cloves pressed
1 Tablespoon Italian Seasoning
Ground Black Pepper to taste

1 cup heavy cream
1 cup shredded parmesan cheese (use fresh parmesan if you can!)

1. Cook rigatoni in boiling water til aldente.

2. Meanwhile, in a separate pot, heat 1 Tbls. olive oil and brown the sausage. (Jimmy Dean Lite sausage has almost no fat so you'll definitely need a little olive oil. As a result, you won't need to drain the sausage after you brown it). When sausage is cooked through, remove and set aside in a bowl.

3. Heat 1 Tbls. olive oil in the same pot you cooked the sausage. Add onion, mushrooms and garlic. Saute until onion is transparent and mushrooms are tender but not mushy. Once vegetables are cooked, add sausage back to the pot and add 1 Tbls. Italian seasoning, salt and pepper.

4. Drain pasta. Return it to the pot and add the meat mixture, heavy cream and parmesan cheese. Mix well and keep warm.

*If you desire a creamier sauce, just add more cream.

*To make this recipe even lighter, use whole wheat rigatoni and half n' half in place of the cream.

Source: My mother, Alexandria Heinzen

I'm sure many families have their own version of an egg sandwich, and we have more than one. This particular version is more truly a sandwich. I adapted it a bit from our English muffin version with an egg over easy so it could be eaten "on the go." It can be made in less than 10 minutes.

Ingredients:

Cooking spray

2 eggs

Salt and pepper, to taste

1 slice American cheese

2 slices bread (I use Arnold whole wheat)

Butter, to taste (we love Brummel and Brown)

1. Spray small skillet with cooking spray, even if it's a non-stick skillet. Crack eggs into skillet (they should touch) and begin cooking between medium & medium-high heat (the higher the heat the closer you will need to watch to avoid burning). Add salt and pepper.

2. When you notice some bubbling in the egg whites and browning around the edge, add cooking spray to the top of the eggs and see if your non-draining spatula will allow you to CAREFULLY flip the eggs over, picking up the skillet and tipping it a bit so the yolks don't have as far to "flop" and are less likely to break. (If the egg's not ready, try again in a bit.)

3. Add salt and pepper to this side. Put the slice of cheese on top (eventually melting it).

4. Put the bread slices in the toaster. (My toaster toasts plenty on its lowest setting; you may need to adjust the time at which you toast according to how toasty you like your bread.)

5. Break the egg yolks so that you don't have to worry about them dripping while you're eating on the go (they will get a chance to cook just long enough during the next step...). Why bother not breaking them until now? --I guess I prefer the slightly different taste, so I avoid "overcooking" the yolk.

6. Add butter to one side of each bread slice (butter sides in once the sandwich is made so you don't get it on your hands).

7. Add the eggs and cheese (maybe doubled over to fit the bread) to one bread slice, flip the other bread slice on top, and voila! Grab a paper towel and go! [I mean, enjoy your lovely protein-packed sandwich?... ;) ]

Source: adapted from joint effort by the hubs and me (Ok, mostly the hubs. And then I adapted it to make this version.)

I needed an easy dish to make for our local Masonic Picnic--they have had this picnic for 131 years here in Davie County--and that would also be easy to double for dinner guests that evening at the house. This was my pick. Found it in Better Homes & Gardens magazine under prize-tested recipes--this recipe was a $500 prize winner in the New Ways with Sausage category.

Ingredients:
12 oz. dried mostaccioli or rigatoni pasta (3 cups)
1 lb. bulk pork sausage
1 cup chopped onion
1 16-oz. jar green medium-hot salsa
2 8-oz. pkg. shredded Monterey Jack cheese (4 cups)
Tomato wedges, sliced jalapeno peppers, and chopped fresh cilantro.
Salsa (optional)


1. Preheat oven to 350. Lightly grease 13 x 9 inch baking dish; set aside.

2. Cook pasta according to package directions. Drain; set aside.

3. Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender. Drain fat. Stir in green salsa.

4. In prepared baking dish layer half of the cooked pasta, half the sausage mixture, and half the cheese. Repeat layers.

5. Bake, uncovered for 35 minutes or until bubbly. Let stand 10 minutes. Top with tomato, jalapeno, and cilantro. Makes 12 servings.

NOTE--Next time I make this I will use a smaller pasta. The rigatoni seemed too big. Farfalle might be fun!

Source: Better Homes & Gardens Magazine

I inherited this recipe from my husband after we were married. It's super easy, quick and incorporates lots of food groups (sort of)!

Ingredients:
4 whole zucchinis
1 pound lean ground beef, browned and drained of excess grease
1 box wild rice (I use Rice A Roni in the 4.3 oz box), cooked
2 cups shredded mozzarella cheese

Directions:
1. Preheat oven to 350 degrees.
2. Divide each zucchini in half. Scoop/cut out the insides, leaving a nice-looking "zucchini boat."
3. Bake zucchi for 15-20 minutes, just to soften the skin.
4. Layer each zucchini, beginning with meat and then with the rice.
5. Sprinkle as much of the mozzarella on top as possible!
6. Bake for another 15-20 minutes, or until cheese is melted.

My husband and I made up this recipe one night and it's been a favorite ever since. It's kind of a "make-your-own" pasta like you see in Italian restaurant menus because you can put as much or as little of what you like with just a few basic ingredients. Feel free to add other things you think would be great additions!

Source: brainpower

One of the tastiest and easiest meals my mother passed down to me are these delicious beef tips. Often I'll put the ingredients together in my removable slow cooker on Saturday and store it in the fridge. Then I'll set it in the cooker before we leave for church Sunday morning.

Ingredients*:
1 lb. beef tips (any cut of beef roughly chopped)
1 can golden mushroom soup
1 can French onion soup
1 package dry onion soup
Hot cooked rice
*[Ingredients are easily doubled for guests or delivering a meal to someone else]

1. Place all ingredients in slow cooker.
2. Cook on low for 5 to 6 hours.
3. Serve over hot, cooked rice.

Source: My awesome mom, Beverly

This recipe is so easy and versatile. It tastes like roasted chicken and was created out of desperation for something different with little time left before dinner needed to be on the table. "Roast" extra and use the leftovers for Green and Pasta Salads, Chicken Sandwiches, Soups, many Mexican style dishes. Serve slices as a "roast" or as individual pieces.

Ingredients:
10-14 boneless, skinless Chicken Tenderloins
Non-Stick Vegetable Oil Spray
1 medium to large onion chopped
1 medium to large green pepper chopped
Onion Powder
Lemon Pepper
water as needed

1. Spray large skillet with non-stick spray
2. Place Chicken in skillet. Sprinkle light to medium with Onion Powder and Lemon Pepper - cover
3. Cook on medium high for 8 minutes adding 1/4 cup water after first 4 minutes if chicken is sticking
4. Turn Chicken over and sprinkle lightly with Onion Powder and Lemon Pepper. Add chopped onion and green pepper. Add 1/2 cup water and cover
5. Cook on Medium high until chicken is light brown (7 -8) minutes. Remove Cover
6. Turn Chicken over and cook uncovered until onions and peppers start to and water is evaporated (2-4) minutes
7. Add 1/3 cup water and stir gently. This will create a light sauce on the chicken. Remove from heat and serve.

Source: A Jennie Original

It seems that the only protein I can get one of my children to eat is in the form of either meatloaf or meatballs. Really?? So in order to broaden our horizons, I found a recipe for these spinach meatballs, compliments of Gina's Skinny Recipes.

Meatball Ingredients:

1 lb lean ground beef

10 oz frozen chopped spinach, thawed and drained

3/4 cup bread crumbs

1 egg

1 clove garlic, minced

2 tbsp fresh parsley

1/2 cup Parmesan cheese

1 tbsp olive oil

Sauce Ingredients:

1 tsp olive oil

3 cloves smashed garlic

28 oz can crushed tomatoes (I used Tuttorosso with Basil)

1/2 onion, unchopped

1. In a large pot, add olive oil and garlic. Cook on medium heat until garlic is golden brown.

2. Add tomatoes and onion and simmer 15-20 minutes.

3. In a large bowl, combine meat, spinach, bread crumbs, egg, garlic, parsley, and cheese. Mash with hands until all ingredients are well combined.

4. Roll meatballs to about the size of a tablespoon.

5. In a large skillet, allow olive oil to heat at medium.

6. Add meatballs to hot oil and cook until cooked through and brown, about 10 minutes.

7. When done, place meatballs on a plate lined with paper towels.

8. Once excess grease is absorbed, add meatballs to tomatoe sauce and continue simmering in sauce for an additional 15-20 minutes.

9. Remove onion from sauce and serve meatballs over your favorite pasta.

My mother-in-law, the recipe guru, put this one together on her own with intent of making her own "copy-cat" recipe from Taco John's Potato Ole's. The basic recipe is easy and can be topped with your own likings. Ole'! [o-lay] =)

:
1 15oz can refried beans
1-2 lbs prepared taco meat (depending on how meaty you like it)
1 small can of diced green chiles

1 10oz can Rotel (diced tomatoes with green chiles), I've also used 1c of salsa...it's very flexible.
2lb bag of tater tots or tater rounds
2 cups of shredded cheddar cheese

:
Salsa
Sour cream
Guacamole
Sliced olives
Shredded lettuce

1. Spread refried beans evenly in the bottom of a 9x13 pan
2. Layer taco meat, green chiles (or salsa) and tater tots over the beans (in that
order)
3. Bake according to the tater tot directions. Usually 425 degrees for 20-25 minutes.
4. Remove from oven, sprinkle cheese over hot tater tots and bake for another 5-7
minutes or until cheese is melted and bubbly
5. Top with your favorite mexi-toppings =)

Goes great with a side of yellow hominy cooked with butter and salt. Mmmmm!

Source: Debbie Hanco*ck