black bean chili

Oct 21, 2010 by

While making this yummy recipe for supper tonight, I realized I had not shared it with all of you. We love this recipe…the kids love it because it is delicious. I love it because it is delicious AND fast AND easy. I am all about fast and easy and I have a really hard time eating food that is not delicious, so this recipe is perfect on all counts.

1 medium onion, chopped
1 green bell pepper, chopped
2 15 oz. cans diced tomatoes
2 15 oz. cans black beans
1 8 oz. can tomato sauce
1 TB. chili powder
2 tsp. cumin
Dash cayenne pepper

Mix all ingredients together and bring to a boil. Reduce heat to low, cover and simmer for 25 – 30 minutes.

We serve ours with chips, cheese, and sour cream when we have it. I always double it and rarely add in the cayenne pepper.

I always make this when we are camping because it is so easy-peasy and it comes in perfect on days when I forget to start dinner till the children are complaining of starvation.

By the way, this recipe comes from the absolutely essential cookbook Boarding the Ark by Jane P. Merrill and Karen M. Sunderland. This treasure trove of a cookbook has many of our favorite recipes in it, including Applesauce Cake, Rice-n-Apple Breakfast, Sweet and Sour Rice, Barley, Rice, and Lentil Soup, and Very Veggie Wraps. It also has a great substitution chart, lots of valuable food storage info, healing remedies from the past, and an equivalent measure chart that I use all the time.


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debbie’s caramel popcorn

Jun 29, 2010 by

My dear friend, Debbie, makes this popcorn every Sunday afternoon. It is delish! Keziah has been making it lately for us and we are loving it.

1/2 c. popcorn – pop it
1 stick butter
1 c. honey

Boil butter & honey together for a couple
of minutes.

In a big bowl, drizzle on to the popcorn while stirring. It shouldn’t crunch. If it crunches you need more liquid.

Butter a cookie sheet really well.

Spread the popcorn on the cookie sheet.

Cook at 350 degrees for 5-7 minutes. It should be light-medium brown.

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gluten-free carrot cupcakes

May 24, 2010 by

I was invited to a lovely luncheon with one of my recent doula clients and among veggies, sprouts, hummus, guacamole, and other delicacies, there were these scrumptious gluten-free carrot cupcakes. I know I have some readers who are following a celiac diet and these will be perfect for them, but they are so yummy that everyone will love them!


3 C. Carrots, peeled, grated
1 1/2 C. Brown Rice Flour
1/2 C. Potato Starch
1 TB. Xanthan Gum
1 tsp. Cinnamon
1 tsp. Salt
1 tsp. Baking Soda
1 tsp. Baking Powder
4 Large Eggs
1 1/2 – 1 3/4 C. Sugar (I haven’t tried substituting honey yet, but I will be trying it!)
1/2 C. Applesauce
1/4 C. Oil
1 tsp. Vanilla Extract
1 C. Chopped Nuts or Raisins (I use pecans)


1/3 C. Cream Cheese
1/4 C. Butter
1 tsp. Vanilla Extract
2 C. Powdered Sugar

Muffin Directions

1. Preheat oven to 325 F.
2. Chop carrots in food processor
3. Stir flour, potato starch, xanthan gum, cinnamon, salt, baking soda, and baking powder together and set aside.
4. In large mixing bowl, beat eggs until well blended.
5. Add sugar, applesauce, oil and vanilla. Mix well.
6. Add flour mixture and nuts.
7. Blend until just mixed.
8. Spoon into muffin tins (with liner) about 3/4 full.
9. Bake about 20-24 minutes or until springy to touch.
10. Cool completely before frosting.

Frosting Directions

1. Let cream cheese and butter come to room temperature.
2. Blend with vanilla extract, then beat in the powdered sugar. Use a little milk if not the right consistency.

Let me know how you like them!

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Our Favorite Dips

Mar 9, 2010 by

We have been making this dip for years – it is so yummy! It comes from the LLL cookbook Whole Foods for the Whole Family, one of the best cookbooks ever.

1 C. Yogurt
1/2 – 1 C. Cottage Cheese
1/2 – 1 C. Mayonnaise
Salt and Pepper to Taste

Seasoning Options:
1. 1 tsp. to 1 TB. dill weed, 1 – 2 TB. minced onion, 1 tsp. garlic powder, dash of tamari or Worcestershire sauce

2. 1/2 C. minced cucumber, 2 TB. minced parsley, 1 tsp. garlic powder, 1/4 C. minced green onions

3. 1/2 C. shredded Cheddar cheese or other sharp cheese, 2 TB. grated Parmesan cheese, 1/4 minced green onions (this option is our favorite – you know I LOVE cheese!)

4. 1 tsp. – 1 TB. prepared horseradish, 2 TB. minced onion

5. 1 tsp. – 1 TB. curry powder, 2 – 4 TB. sesame seeds

6. 1 – 2 TB. crushed anchovy fillets, 1/4 C. grated Parmesan cheese, 1/4 C. minced green onions, 1 tsp. garlic powder (never tried this one – not an anchovy girl!)

7. 1 lb. fresh spinach, steamed, drained, and chopped or frozen spinach, thawed and drained and 1/4 – 1/2 C. minced green onions (our second favorite)

We make this to dip veggies and crackers in. It makes a pretty large portion, so it should last your family for several days. All the options are yummy (well, with the exception of the anchovy one…it may be yummy, but I can’t speak for it as I have never come with 10 feet of an anchovy in my life).


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creamed eggs

Jan 3, 2010 by

When I was a little girl, my mother made creamed eggs. I don’t know how often she made them, but I have the memory in my mind that we had them every Easter morning. My childhood memories are quite warped, so it is possible we only had them once or twice or that we really did eat them every Easter or that it had nothing to do with Easter and she made them when she was in the mood to make them with no rhyme or reason to it at all. Nevertheless, they are one of my favorite foods. They represent family, safety, motherhood, love, Jesus, and joy. So, we eat them for Christmas morning breakfast. Every year. We love them. They are soooo yummy, but more than yummy-ness, they are part of Christmas, part of family, part of celebrating our Savior’s birth. I don’t know what they represent to my children, but I do know they expect them on Christmas morning and enjoy every single bite.

For anyone who has never had creamed eggs, here is my mother’s recipe:

2 sticks of butter
1 C. flour (we use whole wheat, but the sauce is a nicer color of cream if you use white flour)
4 C. milk
18 hard boiled eggs
Lots of Nature’s Seasoning Salt

Melt the butter and stir in the flour until it is all creamy. Then take your pan off the heat and add in your milk while whisking. Place pan back on the heat and stir until it is thick. Cut up the eggs and add them into the sauce. Shake on the Nature’s till it tastes perfect. Serve over toast.

What are the foods that add meaning to your traditions? How did you decide upon them?

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the divine salad

Nov 8, 2009 by

I forgot some things of the divine salad ingredients in my thankful thursdays post. So here it is all fixed up with everything included. (Thanks Kari!)

Mesclun or Spring Mix lettuce
Avocado, diced
Strawberries, sliced
Slivered almonds, toasted
Pomegranate seeds
Tomatoes, diced
Cucumber, sliced
Mandarin oranges, drained
Brianna’s Poppy seed dressing

Make it for lunch tomorrow and your taste buds will thank you. Promise.

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broccoli & potato soup

Nov 1, 2009 by

It is high time we have another recipe on here, don’t you think? Well, today, I thought I would share one of favorites in terms of tastiness AND prep-time. I am all about not spending a lot of time in the kitchen, but I also like my food to taste good, so this recipe is perfect for me.

This is another recipe from Diane Hopkin’s book Hopkins’ Healthy Home Cooking. Have I already said “you need to buy this book!” Let me say it again…buy it. Go to Latter-Day Family Resources and put it in your cart today. It is chock full of yummy, simple, and healthy recipes!

Broccoli and Potato Soup

Red Potatoes

Scrub unpeeled potatoes, cut in half, and put in a large pot. Wash and trim broccoli and put on top of the potatoes. You should have a little more broccoli than potatoes. Add water to 1″ above the vegetables and simmer until they are tender. Puree in the blender with enough of the cooking water to make a thick soup consistency. Season with salt and pepper.

If you are like me and enjoy cheese, then put it back into the pan and add some cheese in a little at a time while stirring to help it melt smoothly.

It is perfect for fall and winter nights and would be yummy with whole wheat sourdough garlic bread.


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favorite playdough

Oct 23, 2009 by

This playdough is the softest, bestest (yes, I know it is not a word, but I love it anyway), most squeezable dough in existence. Fisher was begging for some today, so I thought I would share the recipe with all of you lovelies.

2 1/2 cups flour
1/2 cup salt
2 packages Kool-Aid (you decide the flavor!) Don’t use cheapo brands…use Kool-Aid
2 cups boiling water
3 tablespoons oil

Mix dry ingredients, then add wet.

Knead until smooth (Careful– it’s hot! It may take a minute or two before you can really ditch the spoon and get your hands in there!) You may need to add extra flour for desired consistency. Will be sticky for a little while, but then will just turn soft and squishy. If it stays sticky after 5+ minutes of kneading, add more flour. Sometimes I knead for awhile and then put it in the fridge for about an hour to cool it off and let it get less sticky and when I pull it out, it is perfect. You’ll figure it out!

Our favorite flavors are orange and lemon. They smell yummy and don’t stain hands or counters. Keep it stored in a ziploc bag with the air squeezed out and it should keep for several months. It makes great birthday presents and I always recommend it or make it for big sisters and brothers in families I am a doula for.

Try it, try it, you will see, you will like it in a tree…sorry, that is one of Fisher’s favorite books and it keeps running through my head as I type this post…but really, try it and let me know how you like it. Actually, I already know you will love it!

A funny story about this playdough is that when Blythe was little she had no idea what white flour and Kool-aid are used for by the majority of Americans. They were playdough ingredients to her because that is all we ever bought them for. Once at a ward party, she asked what was in the cups. I told her Kool-Aid, to which she pulled the most grossed out face ever. She was disgusted at the thought of drinking playdough ingredients. I had to explain to her that some people drink the stuff, to which she replied “that is a non-food item.”

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Oct 14, 2009 by

After the post about Annesley and the syrup debacle, I have had some requests for our favorite syrup recipes, so here you go:

Fruit Juice Syrup

2 C. fruit juice
2 TB. arrowroot or cornstarch
1/3 C. honey
1 TB. lemon juice

Mix everything together and heat until syrup thickens to desired consistency.

Deluxe Fruit Topping

3 C. fresh or frozen fruit
1/2 C. honey
1 TB. lemon juice

Heat frozen fruit till you can mask it and then blend in other ingredients. If using fresh fruit, just blend in the ingredients and mash. You can even do it in the blender if you would like.

Honey Maple Syrup

1 C. water
1 C. honey
1/2 C. pure maple syrup or 2 tsp. maple flavor

Heat all ingredients until hot, but do not boil.

Hope you enjoy these as much as we do. They are all taken from Erleen Tilton’s book Enjoy Nature’s Harvest, which is a GOLD mine of fabulous recipes…truly a must have for the whole-foods kitchen.

p.s. I am on a posting spree lately…I really need to be on a cleaning spree and get this house in order…but it is so much fun to share my thoughts with the world, I just can’t stop. I have gobs of ideas of things I want to write about and not nearly enough time to do it!

My post for tomorrow is all ready to go and it is fabulous…I can’t wait to share it with ya’ll. Stay tuned till 12:01 and then it will be here, ready for you to delight in…at least, I will be delighting in it!

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