Utah-Mormon-Style Funeral Potatoes

Mormon women cook.
Alot.
I cannot think of a Church activity where a menu is not part of the planning.


Who hasn't heard of green jello and carrots?
Orange jello and grapefruit?
scones and honeybutter?
how about 
"Funeral Potatoes"?


I'd heard of none of these until I became a member of the LDS Church
when I was 16 years old.


That was a whole heckuvalotta years ago
and I still hadn't made any of those recipes
until
this past week.
A lovely sweet sister lost her good fight with ovarian cancer.
Her funeral was Friday,
and as I volunteered to help wherever I was needed,
my Relief Society President asked if I could bring
some 
"funeral potatoes".
I said I would, but needed a recipe
as I've never made them before.


She sent one via email:

Funeral Potatoes

1 lg. pkg. frozen hash-browns
-1 can cream corn
-1/3 cup chopped onions
-1/4 cup butter
-1 pint sour cream
-1 1/2 cup shredded cheese
put hash-browns in greased 9 X 13 pan. Bake at 350 degrees for 20 minutes. Mix all remaining ingredients and add to hash-browns. Bake for 30 minutes. you can add crushed crackers or breadcrumbs with melted butter during the last 10 minutes if you want a crispy topping.

I looked at the recipe again--

creamed corn?

really?

I'd never noticed creamed corn in the many styles of 

funeral potatoes I've had over the years.

I called my friend, Nan, and asked her.

She's also a convert to the LDS faith and said,

"Maybe they're Utah-Mormon funeral potatoes?"

Yeah.

Those kind.

They're tricky, I laugh.

Okay then, creamed corn it is.

I made the recipe as it was written,

dropped off the pan in the kitchen of the church

and joined my friends in the Chapel 

for the lovely funeral services of our dear sweet sister, Joanna.

She had a quick sense of humor,

loved a Goodwill bargain so much, 

that Goodwill employees were in attendance,

loved Carlsbad, California,

her family and the Gospel.

It was an emotional, loving service.

At the end,

I was standing in the foyer of the Church 

when my Relief Society President, Lynnel, stopped to visit.

You should've seen her face 

when I asked about the creamed corn!

"What? No, no, no. It's cream of chicken soup!"

"Well, I just thought it was a Utah-Mormon recipe." I answered.

Oh no! 

Lynnel bolted for the kitchen to warn the sisters

to not serve that dish!

She tasted it and said it really wasn't that bad,

in fact, she couldn't taste the corn at all,

but definitely missed the salty flavor of the soup.

"With a little salt, it would be okay."

Lynnel isn't from Utah,

she's an Idahoan.

So there's a lesson for ya.

No creamed corn in funeral potatoes.

Joanna woulda loved this.

I WON!

So remember when I shared that I entered a Recipe
for a new Mary Englebreit Slow Cooker Cookbook Contest?


Look what showed up in the mail today??

 Two autographed copies!

With my Submission included!!  Wahoo!

I could spontaneously combust right now!
Wahoo!

For the Love of EggNog as per Laurel's Request

Hazelnut-Egg Nog Punch

Prep: 7 mins.  Other 1hr.,15 min.

2 c milk
1 vanilla bean, split lengthwise
1 (3") cinnamon stick
6 c refrigerated or canned eggnog
1 1/2 c Frangelico or other hazelnut liqueur
1 c whipping cream, whipped
1 quart vanilla ice cream, softened
Grated Nutmeg (optional, but c'mon!)

Combine first 3 ingredients in a small saucepan; place over medium heat, and cook until hot (do not boil), sitrring often.
Remove from heat.
Cover and let stand 30 minutes.
Scrape vanilla bean seeds into milk mixture.
Cover and chill.  Discard vanilla bean and cinnamon stick.
Combine chilled milk mixture, eggnog, and hazelnut stuff in a punchbowl; fold in whipped cream.
Scoop ice cream into punch; stir gently.
Sprinkle lightly with nutmeg.
Yield: 15 cups.


Other Random things about EggNog:

You can freeze eggnog in its original container for up to a year. When ready to use, thaw, frozen in the refridgerator overnight, and shake well before opening.
Keep canned unopened eggnog in a dark cool spot in the pantry for up to 18 mos.

Refridgerated Eggnog tastes best.

Eggnog Butter (great on belgian waffles!)

1 c butter, softened
1/2 c sifted powdered cugar
1/2 tsp. ground nutmeg
1 tsp rum extract (or not)
1/2 tsp vanilla extract

Beat butter at high speed until creamy. Gradually add sugar, beating well. Stir in nutmeg and extracts. Cover and chill. Yield: 1 1/4 c.

For other facts about EggNog.

Mmmm Good Chocolate Caramel Tartlets

So we poured over our recipe books

yesterday afternoon

to come up with our 

Thanksgiving Dinner menu.

 Do you do this too?  

Look at these food photos...

with their delicious goodness beckoning your tastebuds.

Mercy.

 I am so making this Croquembouche...

'Cuz what's better than a

Cream Puff Christmas Tree with White Chocolate Drizzle~

my mouth's watering just looking at it.

 And this one...with Bacon! Is there anything in this world that is not better with bacon in it??

 The Caboose is looking for something she can make and contribute to the Big Turkey Dinner.

 So is Daisie.

Raise your hand if you love Eggnog!!

What's not to love love love??

And here's the best little recipe ever!

Your guests will think you're a Food Network Junkie!!

BUT--

psst:

there's only 4 ingredients.

No cooking.

And the yahoos can help.

Ready?

Okay, get on your shoes,

because as soon as you see this,

you're going to NEED to leave the house

and go get the ingredients.

 MMMM....see?  What'd I tell you?

A little peace of heaven right there.

                

                    These are the ones we made tonight after dinner.  So easy peasy and delicioso!

Here's the recipe:

Two 15-count precooked phyllo tartlet shells.

1 can dulce de leche (caramel)

Chocolate chips

Nuts

Melt the chocolate chips in a small container in the microwave for 1-2 minutes, then stir til smoothe.

Drop a full teaspoon of dulce de leche in each tart.

Top with melted chocolate...you can drizzle it all fancy-like, or just dollop it on top.

Cover with nuts.

Freeze them for a couple of minutes to set the chocolate.

Be prepared to make both trays 

'cuz these little babies go fast!

It's Cranberry Season--"The Unofficial Official Fruit of the Holidays"

Do you love cranberries,
like I love cranberries?
Fresh are best,
but I have some canned-cranberry sauce
lovers in my house too,
so we have both!

Here are some of my favorite things to do with 'em:

Cranberry Salsa
1 bag of fresh raw cranberries—washed
1 granny smith apple –cored and chunked
½ red pepper
½ red onion
¾ c apple juice
1/3 c sugar
3 T cilantro

3 T fresh jalapeno pepper
1 T grated lime zest
1 T lime juice


Put all ingredients into food processor. Chop just until chunky. Enjoy with tortilla chips or topping for baked chicken/salmon, brie cheese or sandwich spread.
We love this recipe!  I usually make enough for two batches.


******************************

Do you love the Ocean Spray Cranberry Commercials?
I totally do! Those guys wading in the cranberry ponds always make me laugh.
If you want more ideas using cranberries in your holiday recipes,
here is a link to Ocean Spray Cranberry Recipes.


I'm thinking I'd like to try the Grilled Chicken with craisins sauce....mmm.


*****************************


Other ideas for using Cranberries

Look how simple that is!  I've made these before and they look great and last a long long time! Use distilled water if you're using good glassware.


Cranberry Votive Holder: remember to cut the quick when the flame gets too high, and never leave the candles unattended or low where little fingers can get to them.

With a foam sphere and a hot glue gun...

Or just use some clear glass containers...I bet mason jars would look great too, add some white carnations or white roses (I've done that!), pluck some greenery outta the back yard, and tuck it in too. Voila! You've got a homemade centerpiece for your Holiday table!


Cranberries in a Glass of Water can last up to a week or more.

25 Days of Thanksgiving

*Don't forget to enter the CSN $75 Giveaway by this Friday, Nov. 5th!


So my favorite holiday is coming

in 25 nights...

I am so stinkin' excited!

My whole familia will be here!

Is there anything better than being with your family
and eating good food together?
I can't think of anything if there is!

Is it weird that I'm already thinking of

my Turkey Day menu?

Seriously,

I'm going thru my cookbooks,

looking on the internet,

reading the headlines of cookbooks

in the checkouts at the supermarket

looking for ideas.

Then,

I had this thought come to me--

"Self, I wonder what my bloggy friends

make special for THEIR families??"

So I'm asking--

Will you Share your Special Turkey Day recipes

with me??

Whaddya Say???

Also,

what's easier than blogging my gratitude

for 25 days?
You can participate in this Bloghop by publishing your 
very own favorite Turkey Day recipe
and something you're Grateful for
and link it below!

So,

here we go:


My favorite Thanksgiving Recipe:

 Cranberry Salsa

1 bag of fresh raw cranberries—washed

1 granny smith apple –cored and chunked

½ red pepper

½ red onion

¾ c sugar

1/3 c sugar

3 T cilantro

3 T fresh jalapeno pepper

1 T grated lime zest

1 T lime juice

Put all ingredients into food processor.  Chop just until chunky.  Enjoy with chips or topping for baked chicken/salmon, brie cheese or sandwich spread.

Today,

I'm Grateful for:

Living in a Free Country.

For Amber Waves of Grain.

And the men and women who've given their lives

to make it so.

Join the Blog Hop of Thanksgiving Recipes right here!

Where We Went N' What We Did

Ingredients for a Boiled Baggie Omelet:

Into Ziplock:

2 eggs

some shredded cheese

2 TB pre-cut frozen diced onions

1/2 slice chopped lunchmeat (ham or turkey)

1/4 c o'brien-style hash browns frozen

salt and pepper to taste

SHAKE

SHAKE

SHAKE

Drop into pot of boiling water.

Boil until done, about 8 minutes.

Best part? No clean-up.

Yeah, that's what I'm talking about.

Hi, I'm Momza and I'm an Emotional Foodie

365

X

28 

Equals

10220

I've been making dinner
for 
TEN THOUSAND TWO HUNDRED  and TWENTY DAYS.

For the sake of argument,
let's delete some dinners
on account of giving birth to seven yahoos,
Pizza nights,
nights I've been at work
and
cereal nights....
so let's just push the TOTAL
down to
TEN THOUSAND DAYS.

...hold on a sec
while I let this number
resonate...
you know
wrap my head around the fact
that I've cooked
10,000 meals
for a humongous family...
why is it I feel light-headed all of a sudden?
That's not even including breakfasts or lunches.

Man Oh Man,
Sweet Mother of Troy,
that is alot of days
to do anything!
I could've gotten a degree in
something
spectacular by now!
At least, as a Chef!
No-freakin-kiddin!
I kinda feel like crying a little bit.

So why bring this up now?
After 10 thousand days??

Well yesterday a neighbor stopped by
just as we sat down for dinner
to drop something off.
I thank her for having Ari over for
dinner the previous night,

 I said, "Arianna loved your lamb burgers last night.

Where do you get ground lamb?"

 She answered,

"Oh I got it at King Soopers.  Super easy to make. Everyone liked it.

I can get you the recipe if you'd like.

I make something new for dinner
every day of the year.
In fact, we haven't had the same meal
twice ever."

I was in awe,
speechless.
"How do you do that?" I asked.

"Oh I have tons of cookbooks,
and we just decided that we get bored
if we eat the same things over n' over,
so I make something different every night."

We finished up our conversation,
but it really started the wheels going
in my noggin.
How does one cook something different
every
single
day?

I have lots of cookbooks--
my family tries all kinds of stuff;
one of our most favorite nights
is Sushi Night.
We make authentic Italian Lasagna with a Bechamel sauce,
on special occasions.
We love tandoori chicken,
grilled salmon,
shrimp scampi,
mac-n-cheese is very much alive n well
at Momza's House!

Thoughts about Food
continued through this afternoon,
and then I asked Dani what she thought
about the whole 365 different meals...
and this is what we came up with:

Many of our food choices
are enmeshed in our family traditions.
We're emotional eaters, I guess.
Special Occasions like Christmas
are celebrated with family favorites
like
my Chocolate Trifle
Bechamel Lasagna
stuffed mushrooms
crab legs and tri-tip steaks.

Birthday meals are almost always
the birthday person's favorite--
depending on who it is
it can be Papa John's Pizza
to
Chicken Fettucine Alfredo...
you get me?

We're Foodies.
But we're emotional foodies.
We find a dish,
like the Mango Chicken Salad
for instance,
and there are requests to have that
several times a month.
Sushi Nights gives us all a chance
to break out the chopsticks and wasabi bowls.
And on and on.

A different dish every night
sounds exotic and clever to me,
truly;
YET,
when I serve up a family favorite,
there's nothing I love hearing more than,

"Oh, My Favorite!"

What about you and your family?
Is food a journey, a necessity, traditions or somewhere in between??
What's a family favorite in your house??

Fresh Mango Salsa Qdoba-Style

Now write this down!

It's just FOUR ingredients!

And 

And 

And

It's Delicious!!!

4 ripe mangos

2 cucumbers

1 sm. (1/2 c) red onion

1/2 c fresh cilantro

Dice mangos, cucumbers, and finely chop onion and cilantro.

Mix together.

Now roll your "r's" and say:

"RIVA! RIVA! YA YA YA YA!!!"

It makes it taste better when you do that.

seriously.

Refridgerate until serving--the longer it sets, the better it tastes!

Serving Ideas: 

 *Spoon over grilled chicken on a bed of greens, 

top with a bit of raspberry vinaigrette.

*Great over cheese tortillas/quesadillas

*tortilla chips

*thanks to Nana (former employee of Qdobas) for the recipe!

I'm a Finalist in Something!

Sushi Night!!

Doesn't that just look so darn good?

We are a sushi-lovin' family!

I even gave a try at homemade egg drop soup.

Sushi is better when you invite friends to share it.

One perfect little California roll...yum.

Teaching our guest to roll his own...sushi, that is.

Pretty good, right??

Slicing it to perfect bite size peices!

The missionaries heard about it, and came over later!

That's Elder Garrison from North Carolina and

Elder Mackley from western NY.

That's our sacred sushi book. It is the holy grail for our sushi appetites. If you want the recipe, ask. I'll be glad to send it to you!