Sweet Potatoes...

1. One of the worlds healthiest foods! In fact it's even ranked the number one vegetable by the Center for Science in the Public Interest. It is an amazing source of beta-carotene, vitamin A, vitamin C, copper, folate (one of the B vitamins), and fiber.
   
   I've had a food crush on them lately... literally have been eating them every single day for lunch. (Costco has a 10 pound box for $5.99!) Roasted with a light drizzle of olive oil and some spices is my favorite way to eat them... (Yes you can do it without the olive oil but research has shown that a minimum of 3-5 grams of fat per meal significantly increases our uptake of beta-carotene from sweet potatoes) I love eating Sweet Potato Fries, Sweet Potato Hash, and baked Sweet Potato... just don't give me sweet potato casserole- blah. ;-) But they are filling and tasty... and so healthy for you... they are hard to resist!
   
   
   This recipe for Oven Roasted Potatoes is usually a family favorite made with red potatoes... I used Sweet Potatoes this week and YUM! The kids even ate them... So I had to share- enjoy!
   (Yes they are pictured above on our ghetto fabulous paper plates... served with salmon and lemon wedges and veggies!)
   

   • Oven Roasted Potatoes
   • 1/8 cup olive oil
   • 1 tablespoon minced garlic
   • 1/2 teaspoon dried basil
   • 1/2 teaspoon dried marjoram
   • 1/2 teaspoon dried dill weed
   • 1/2 teaspoon dried thyme
   • 1/2 teaspoon dried oregano
   • 1/2 teaspoon dried parsley
   • 1/2 teaspoon crushed red pepper flakes
   • 1/2 teaspoon salt
   • 4 large potatoes, peeled and cubed

   Directions

   1. Preheat oven to 475 degrees F (245 degrees C).
   2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley,red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
   3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Find joy, happiness, and peace in the future by learning the great lessons of the past!

"When you are willing to listen and learn, some of life’s most meaningful teachings come from those who have gone before you. They have walked where you are walking and have experienced many of the things you are experiencing. If you listen and respond to their counsel, they can help guide you toward choices that will be for your benefit and blessing and steer you away from decisions that can destroy you. As you look to your parents and others who have gone before you, you will find examples of faith, commitment, hard work, dedication, and sacrifice that you should strive to duplicate.”

For our Relief Society Birthday Dinner we had a return to Nauvoo Night... We had a amazingly yummy dutch oven and brisket dinner and I just had to share all the recipes! I thought it would be fun to have a family home evening on your ancestors, pioneers, prophets of the past (to get the kiddos ready for conference!), etc. They are also great for any big family/neighbor get togethers! (The pics are all from my iPhone so not great!)

We served water in canning jars, had whipped butter and honey butter, wrapped a napkin around the plasticware and tied a raffia ribbon around (the table clothes were supposed to be a different color but they weren't so darn! The napkins and tableclothes ended up the same... oh well!), and tied raffia on red lamps for a little simple decor...

We had saved root beer bottles and used a few on each table with sunflowers (got cut off in pic!) and had an amazing assortment of homemade breads to go with the meal!

We sang Come Come Ye Saints and also had two sisters play a violin duet to The Spirit of God, which was incredible. Then we had two other sisters in our ward dress as pioneers and share stories from the lives of women from "Daughters in my Kingdom." The women they chose were Zina Young and Emma Smith... these women had such faith and courage and knew who they were! Anyways, blah blah.. ha! Here are the recipes! Didn't format exactly right in blogger but it works... Enjoy!

♥ ARTISAN BREAD ♥

Heidi Petersen

3 c. Warm Water

1 1/2 Tbsp Yeast

1 1/2 Tbsp Salt

6 1/2 c. White Flour

Yep. That's it. You dissolve the yeast & salt in the water. Add flour and mix until there are no dry patches. Then you cover it with a lid (not airtight) and let it sit for 2 hours. After the two hours you have two choices - make the bread or put it into containers for later baking. (Sometimes I will make one loaf the same day and separate the other three out into 4 containers. The dough lasts up to 2 weeks in the fridge!) The bread won't be as "dry" as regular bread dough. It should be incredibly sticky. Side note - Another thing I like about this recipe is that you don't have to be a stickler on time. It can rise up to 5 hours. So if you forgot about it amongst all your many mommy duties, all your "effort" or at least the ingredients aren't wasted.

When you are ready to make the dough, first put cornmeal on a pizza peel (or in my case a cutting board). Sprinkle the surface of the dough with flour and then you simply shape the bread into a ball. (Add a little more flour as necessary so your hands can shape it with a little less stickiness. Don't knead the bread just cloak. The entire process should only take 30 seconds and your bread should be smooth on the top with a collection of bunched ends on the bottom. (Hardto explain, easy to do.)

Then put the ball on your cornmeal covered surface. Allow the loaf to rest for 40 minutes (uncovered). About 20 minutes before baking, preheat your oven to 450 with a baking stone on the middle rack. Place an empty broiler tray for holding water on the bottom rack. Then you get to do the fun part - dust and slash. Sprinkle the top of the loaf with flower and then slash a 1/4- inch-deep cross, scallop or tic-tac-toe pattern on the top using a serrated bread knife.

After a 20 minute preheat, you're ready to bake. (Your oven doesn't have to be up to the full temperature.) Slide the bread onto your preheated pizza stone. Quickly, but carefully, pour 1 c. hot water from the tap into the broiler tray and close the oven door to trap the steam. Bake for 30 minutes or until the crust is nicely browned and firm to the touch. Allow to cool completely.

♥ LION HOUSE BANANA NUT BREAD ♥

Michelle Hansen

1/2 cup margarine

1 cup sugar

2 eggs

1 cup mashed ripe bananas

1/4 cup milk

1 teaspoon lemon juice

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chopped nuts (I used walnuts, but pecans are yummy too!)

In a mixer, cream margarine and sugar. Add eggs and beat. Add bananas, milk, and lemon juice. In a separate bowl, sift dry ingredients and add to mixer. Add nuts and mix until combined. Bake in well-greased 8x4x3-inch loaf pan for 1 hour at 350 degrees. Makes 1 loaf. I always double the recipe and either give a loaf away or wrap one tight in plastic and freeze it. It freezes great!

♥ COCONUT BREAD ♥

Michelle Hansen

3 cups all-purpose flour

1 cup sugar

3 teaspoons baking powder

3/4 teaspoon salt

1 egg

1 1/2 cups milk

3/4 teaspoon vanilla extract

1/4 teaspoon almond extract

1 cup flaked coconut, toasted

In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and extracts. Stir into dry ingredients just until moistened. Fold in coconut. Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350 for 40-50 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf. Tastes amazing warmed up with butter!

♥ LIGHT REFRIGERATOR BREAD ♥

Pam Tanner

1 cup shortening or butter (I typically use shortening since these are dipped in enough butter!)

3/4 cup sugar or honey (I use sugar usually cause it's easier)

2 tsp salt

1 cup boiling water

4 eggs

1 cup cold water

2 pkg. ( 4 tsp ) yeast

1/2 lukewarm water

About 7 1/2 cups( SIFTED) flour (do sift, I think that makes a difference)

In a very lg. mixing bowl (if you have a Bosh use this.. easier) cream together shortening, sugar and salt. Add boiling water and beat until mixture is smooth (and almost completely melted). (if using Bosh, be careful to turn on in spurts since it can beat right out of the bowl :0(.. Soften yeast in 1/2 cup lukewarm water. then add to the shortening mixture which has cooled to lukewarm. Beat eggs and add to yeast-shortening mixture. Add flour alternately with cold water and stir (knead in bosh for just a few minutes) until dough is well mixed and smooth. (will be a bit sticky but not overly) Lightly grease another lg. bowl (I use vegetable oil) , dump into bowl and lightly grease top of dough. cover with saran wrap to rise until doubled.** Punch down, grease counter and your hands lightly, and roll out dough with rolling pin (divide into about 3 batches at a time to work with easier) cut with biscuit cutter (or smaller canning jar lid :0)

> Dip each piece in melted butter (use real salted butter , not unsalted or margarine) and stack in loaf pans (no need to grease pans... plenty of butter already!) This makes a little over 3 pans full. When finished stacking your bread pan should be no more than half full looking. Let rise until double. Bake in 325* oven for about 20 min.... it should be lightly browned on top and sides (if using glass pans- you can see through)

(while I made this all on Tues. afternoon, this dough can be made the night before. If so, after covering dough with saran wrap** cover tightly with tin foil (a rubber band around the top works well and place in frig.. When ready to make bread the next day,take out,roll, dip and stack in loaf pans and let rise until double. Note, this will take about 3 hrs to rise at this point. Once doubled, bake as directed above.

♥ RIVER POTATOES ♥

Kim Dover

Red potatoes

Cream of chicken soup

Bacon

Yellow Onions

Cheddar Cheese

Salt and Pepper

Water

Fry bacon until crisp, drain, and crumble. Cut potatoes and onions into slices. Mix cream of chicken soup with 1/2 soup can of water until smooth. In the bottom of the Dutch Oven, pour a thin layer of cream of chicken soup and then layer the ingredients as follows: potato slices, salt and pepper, onion slices, bacon, soup, cheese. Repeat until ingredients are used. Cover with lid and bake at 350 for 2 hours, more if you have a very full Dutch Oven. (If you have a full Dutch oven bake at 325 for 3 hours) Potatoes are done when they are fork tender. Great with brisket, grilled meat, or ham etc!

*I've made this in a casserole dish before and it turns out great! Adjust cooking times if you have just a small casserole dish... Also I used Costco’s precooked bacon- just pop it in microwave for 1 minute before chopping and adding!

♥ GREEN BEANS ♥

Kay Scott

Kay said there really is no recipe! She emailed, "I just remember my grandmother saying when the early settlers wanted to add a little flavor to something, they would add some "salt pork", so I just diced up bacon, cooked it and added the bacon and the grease to the beans. I know its not the most healthy way to eat beans, but the pioneers needed calories and burned them off with their hard physical labor. For the amount we ate the other night I heated up 3 gallon cans of green beans (from Costco), and added 2 pounds of bacon/grease. Easy."

♥ BRISKET ♥

Julie Van Cott

Julie said the brisket was easy- she just marinated it the morning of but it can also be marinated overnight- then just cooked it for about 6 hours. (She did 15+ pounds though so cooking times vary and are listed on the bottle.) The secret is the marinade- Claude's Barbeque Brisket Marinade Sauce! It can be purchased on Amazon.com or claudessauces.com... etc. Brisket was purchased at Costco- well trimmed and fresh.

♥ PEACH COBBLER♥

Suzette Bryce

1 lg. can sliced peaches (I would suggest 2 cans)

1 pkg. white or yellow cake mix

1/4 lb. butter (1 stick)

ground cinnamon and sugar mixture, for dusting

Light charcoal or wood and burn to hot coals. (a 30-35 pieces) Rub the inside of the Dutch oven with cooking oil. I like to line the bottom of the Dutch Oven with foil when I have it . . . .MUCH easier to clean up. Place 9 pieces of charcoal in a ring under a 12 inch Dutch oven (I like to place a 10th in the center)

When the oven is hot, pour peaches and juice into the oven. Add the dry cake mix on top of the peaches. Cut the butter into pats (small chunks) and place on top of the cake mix. (I prefer to mix the butter and the cake mix in a bowl with a fork to a crumbled texture, then dump evenly onto peaches) Dust everything with cinnamon (lightly). Put the lid back on the oven and place 12-15 pieces evenly spaced on top and bake for 40 minutes.

Check cake with a clean straw or knife. Do this by sticking the straw into the cake mix. If the straw comes out clean, the cake is done. If not, add charcoal to the oven and bake 10 more minutes. Check again.

**This can easily be made in a 13x9 pan (or Dutch Oven) in your kitchen oven using most canned fruits like peaches, cherries, blueberries, and omitting cinnamon sugar dusting etc. Bake at 350 about 40 minutes, until golden on top.

Adapted from http://www.cooks.com/rec/view/0,1618,145177-241204,00.html

♥ PINEAPPLE UPSIDE DOWN CAKE♥

Suzette Bryce

One yellow cake mix

One can pineapple rings

10 Maraschino cherries

3 Tbsp butter

1 cup brown sugar

Heat Charcoal (or wood) and let it burn down to hot coals for using. Meanwhile you can prepare the cake mix. Follow the directions which will likely include eggs, oil, and water, but replace a cup of the water with the juice from the pineapple can. When camping I just mix it all in a 1-gallon ziplock bag. I like to line the bottom of the Dutch Oven with foil when I have it . . . .MUCH easier to clean up.

Form a ring of 9-10 charcoal briquettes for a 12" oven. Set the Dutch Oven on the ring of charcoal and slowly melt the butter. Add the brown sugar to the melted butter. Then place the pineapple rings on top of mixture and add a cherry to the center of each ring. If made in a ziplock, cut the corner off and squeeze to cover the pineapples.

Put the lid on, put coals on top, about 12-15 placed evenly, and bake 25-40 minutes. (depends on coals and weather conditions etc.) Take the top off to test doneness. You can test to see if the cake is done by sticking you pocket knife or a straw in the center. When it comes out clean it’s done. It's best not to open the oven while cooking, don’t play with it. When done, place lid back on oven and carefully FLIP the oven over so the cake comes out onto the lid to serve.

***If you’re not cooking over coals, you can just put it in the Dutch Oven and cook it inside your oven at home, following the directions for the cake mix.

Adapted from http://castironidaho.com/2011/04/20/dutch-oven-pineapple-upside-down-cake/ . Check out website for step by step pics!

♥ LION HOUSE HONEY BUTTER ♥

Kim Dover

½ cup butter

½ cup honey

1 tsp. vanilla

Whip softened butter until light and fluffy (this is the trick). Add vanilla and honey gradually. Beat 10-15 minutes. Makes 1 cup.

♥ BASIC WHOLE WHEAT BREAD ♥

Marilyn Fish

This is Chef Brad’s basic whole wheat bread recipe. The secret is the Prairie Gold Wheat Flour and the natural White flour. You can choose to omit the Natural White, but it gives a little extra boost.

6 C. hot water (110 degrees)

2/3 C. honey

10 C. Prairie Gold or other hard whole wheat flour

3 Tbsp. dough enhancer

3 Tbsp. Saf or other instant yeast

3 Tbsp. Chia Seeds

2 Tbsp. salt

6-8 Cups Natural White Flour

2/3 C. oil

Preheat oven to 400. Combine ingredients in Bosch bowl with dough hook. Put honey in the measuring cup after the oil and it will slip right out, and then begin with only half of the flour, placing flour in last with yeast on top. Begin mixing; adding enough remaining flour until dough cleans sides of bowl (it may not require all of the flour). Knead 6 minutes or until gluten has developed. Remove from bowl and divide into loaves. Form loaves for pans or free-standing loaves. Let rise to double. (about 25 minutes). Bake in preheated oven, dropping temperature to 325. Bake 20-25 minutes or until internal bread temperature reaches 180 degrees.

What works for me:

Sometimes I add 1 cup of Quinoa (White, red, black) into my whole wheat when I’m grinding it. Quinoa adds protein and makes the bread lighter and fluffier. If you use the red/black Quinoa you will see little red specks in the bread so you might have to warn someone if you take it to them.

I also like to add 2 Tbsp. or so of Italian Seasoning to the bread – makes it so yummy.

I make the loaves 1 ½ pounds each and they turn out wonderful. Yield 6 loaves

Chia Seeds Info:

The benefits of adding chia…

First and foremost Chia seeds retain water, so the first thing you’ll notice is your bread stays soft and extremely moist. Everybody loves soft bread and now you can have soft, moist, whole wheat bread.

The other reason you want to add chia is because of the incredible health benefits listed below:

• · Contain Highest Plant Source Of Omega-3 On The Planet!
• · Heart Health ~ Mental Health & Digestive Health
• · Proven To Reduce the "Bad" (LDL) Cholesterol
• · Great for Diabetics & Effective For Treating Hyperglycemia.
• · Contain More Antioxidants Than Blueberries.
• · A Complete Protein with All 9 Amino-Acids.
• · An Excellent Source of Calcium, Magnesium & Iron.
• · Chia Seeds Are 100% Natural, Raw, Non-GMO & Gluten-Free!

The Strongest Sermon You Will Ever Preach is the Way you Live your Life...

I love getting the emails from the Mormon Tabernacle Choir on the message of their Broadcast- they are usually very uplifting and inspirational no matter what your faith. I loved this weeks message... and it was such a good reminder to me in so many ways...

"A young student sat at his desk, beaming as his teacher praised his perfect score in front of the rest of the class. But when the tests were handed back, he realized he had actually made a mistake and didn’t truly deserve his perfect grade. He debated with himself whether to tell the teacher or just let it go.

His conscience won out, and after class, he told the teacher. She was so impressed with his honesty that she let him keep his A+. That evening he told his mother of the inner battle he faced once he realized the error. He was so proud of his perfect score that he was tempted to remain quiet.
But then he remembered, a few months earlier, riding with his mother as she drove back to the grocery store to return a few coins the clerk had overpaid her by mistake. Once he remembered his mother’s act of integrity, the battle was over, and his decision was made.¹

The way you live your life is the strongest sermon you will ever preach. Our children tend to repeat our actions whether we like it or not, just as a mirror reflects our smallest detail. If we want to change what we see in the mirror, our efforts are best spent not on trying to change the mirror but on improving ourselves. It follows, then, that if we’d like our children to be more courteous, patient, or selfless, we must strive to make sure those qualities are clearly visible in our own lives.

Of course children make their own choices—some of which seem to have no clear origin in their heredity or their upbringing. But it’s also true that the best advantage a child could ever have is the loving example of a parent who—though imperfect—is honestly striving to model virtuous living. Someday someone may say to your children, “You’re just like your dad” or “just like your mom.” And if you’ve done your best to set a good example, it will be high praise indeed."

Love that principle and love that first story- how the boy knew to be honest about his test score because he had seen his mother, not just tell him to be honest, but be honest herself. I am still learning how to SHOW my children patience and love and honesty and kindness and everything else... not just tell them to do it. Even as young as Allie is, she copies everything we say and do! The kids are realizing that and recognizing they need to be better examples to her too. A personal story to illustrate this? Last fall we headed to well checks... a little background info... booster seats are not required by law, but highly suggested until age 9 in Arizona. Of course my kids were bailing out of carseats of any kind by age 5! In past well checks the Dr goes through all her questions, and I have looked like such a bad mom as all my kids have answered the Dr, "No we aren't in a carseat!" Then I get the lecture from our Dr... who I really like actually... but it is a lecture nonetheless. :-) So last fall as we drove to the Dr's I said without even thinking about it, you can just tell the Dr you are still in a carseat so she doesn't think I am such a bad mom!" I kind of laughed... but Colby didn't think it was funny. He piped up from the back, "So Mom! You really want us to LIE to her?!?" BAH! I felt horrible! I changed my mind in one instant, apoligizing to them and telling them we should always tell the truth. They of course did tell the truth to the Dr and I didn't mind her lecture so much... it was way better than hearing my kids shocked.. and dissapointed... at the fact that I would tell them to lie to someone! Lesson learned. This is one of the reasons why I love being a Mom so much.... I'm constantly learning new things from my kiddos every day and becoming a better person in the process. :-)

Valentines...

One month away! Wahoo! Can't wait. I'm excited to share what I did last year... I went a little crazy... My sister Melissa inspired me to do the 12 days of Valetines for my family. She had done it for her hubby the year before and is so creative and thoughtful. So I chose something for each day... And I absolutely had so much fun doing it. I think it's so important to celebrate those that you love! (My kids are already asking... are you doing the 12 days of Valentines again mom!?!) So my ideas on that will be coming... but even if you don't want to do 12 days...

"Love" mailboxes are a MUST! Get or make them asap- it's so fun to be able to leave love notes for the next month. There are a lot of patterns online and the cutest ones are around $15-20 at Pottery Barn Kids.

That's where I got mine last year. They do sell out fast so act quickly if you want them. I would love your ideas for Valentines!

Printables and an FHE idea...

http://fabdoverlife.blogspot.com/2011/02/vday-printables.html

Printable Valentines/Mailboxes Idea

http://fabdoverlife.blogspot.com/2011/01/valentine-mailboxes.html

Vday Craft and Treat

http://fabdoverlife.blogspot.com/2011/02/vday-activities.html

oh my...

Tried a new salmon recipe and it was way too good not to share. Seriously. Better than salmon you can get fine dining! It's called Blackened Salmon Fillets. Super easy to make and super tasty with a little kick, depending on how much Cayenne Pepper you add and how thick you spread the seasonings. I just sprinkled them on to cover the fish evenly and WOW. Yum. Also I didn't do the butter- I did a tad of olive oil with seasonings on one side and placed them on that side in my non stick fry pan sprayed with Pam. Once they were in the pan I sprayed the top side with Pam and sprinkled with seasoning. Cooked with the lid on for the first side, since I had thick pieces, but left it off for the second side so it could be nice and crisp.

Perfectly moist tasty salmon.

Blackened Salmon Fillets

Rated: Submitted By: JEFF CALKINS Photo By: Nikki Prep Time: 15 Minutes Cook Time: 10 Minutes Ready In: 25 Minutes Servings: 4

"Fire up succulent salmon with an exciting blend of Cajun-style spices!"

INGREDIENTS:

2 tablespoons ground paprika 1 tablespoon ground cayenne pepper 1 tablespoon onion powder 2 teaspoons salt 1/2 teaspoon ground white pepper 1/2 teaspoon ground black pepper

1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 4 salmon fillets, skin and bones removed 1/2 cup unsalted butter, melted

DIRECTIONS:

1.	In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
2.	Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
3.	In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.