Stance: Studies on the Family

Brigham Young University Student Journal

Tag: recipes (page 1 of 2)

Killer Recipes: Mississippi Pot Roast

I’ve never been to Mississippi, but I am oh so grateful for all of the amazing people that live there now, thanks to this pot roast. IT CHANGES LIVES.

I was on Pinterest, looking for fast, easy meals and this blessing popped up on my screen. As with all my Pinterest meals, I was a bit hesitant, but after the first bite I was sold. It’s honestly that easy and good—so good that my husband volunteers to make it for dinner at least once a month.

Some people serve it over mashed potatoes, others take leftovers to make a sub sandwich with a slice of mozzarella cheese and a diced up pepperoncini pepper. In the end, you do you, and enjoy! (But in my house, the only way we have leftovers of this particular meal is if we buy a 5 lb chuck roast . . . for the two of us. Anything less is eaten in one sitting. Oops.)

If you’re worried about the peppers burning your mouth off, there’s no need to stress. The peppers are more of a background flavor that make everything that much better. However, if you’re like me and love a meal that has a kick to it, you can also pour some of the pepper juice into the mixture to cook and then slice up the peppers into the meal when serving.

Ingredients:

(1) 3-5 lb. chuck roast
2 tbsp. olive oil (or vegetable oil)
salt & pepper, to taste
1 packet ranch dressing mix
1 packet dry onion soup mix
1 stick butter (1/2 cup) – REAL salted butter, not margarine
8 pepperoncini peppers

Directions:

*If you’re in a hurry you can skip steps 1–5 and just season the meat before putting it into the crockpot*

  1. Heat up oil in a large skillet on high. You want it really hot to brown the beef quickly.
  2. Dry both sides of the pot roast with a paper towel.
  3. Season with a little bit of salt and pepper and add the roast to the hot oil.
  4. Allow the roast to cook for 2–3 minutes.
  5. Flip the meat over and sear the other side of the roast for another 2–3 minutes.
  6. Transfer meat to slow cooker.
  7. Sprinkle packets of dry ranch dressing & onion soup mixes over pot roast
  8. Top with a stick of butter then place peppers on and around roast.
  9. Cover and cook on low for 8 hours (or high for 4.5–5 hours)
  10. Slice or shred meat before serving. Be sure to throw away any fatty pieces.
  11. ENJOY. ENJOY.

Cook’s Notes: If you are sensitive to sodium, you could use unsalted butter for this. Be sure to use butter and not margarine. Margarine is basically oil. We did not find this recipe salty at all if you use this exact recipe, but be sure to adjust to your preferences.

Credit to “The Country Cook” at https://www.thecountrycook.net/crock-pot-mississippi-pot-roast/

BY CARLY CALLISTER 

Family, Food and Fun: Thanksgiving Recipes

Thanksgiving is coming up and FOOD is the word. When thinking about Thanksgiving, many of us number turkey, mashed potatoes, stuffing, and pie among the many things that we are grateful for. Many of the memories that I personally have surrounding this time of year involve cooking and eating together with my family (especially my grandma’s amazing coconut cream pie).

Screen Shot 2016-11-10 at 9.13.30 AM

Isn’t it interesting how the food we eat is such a central part of our culture and identity? Traditions surrounding food can vary widely from family to family, and even wider from culture to culture. Something that does not change between cultures, however, is the fact that food brings people together. Research shows that eating together as a family can make a huge difference in having a healthy family life.

Consider using this holiday season as an excuse to take some time to eat a good meal with your family. Cook together, or even just go out to a restaurant together if cooking isn’t your style. No matter where the food comes from, eating a meal and spending time together will create memories, and bring your family emotionally closer.  Now get together and eat up!  

P.S. I thought I’d share with you two of my favorite recipes that my mom would always make during the holidays! They’re easy, inexpensive, and delicious! Bon appétit!

Frozen Cranberry Whip

1) Mix in a large bowl: 1 package whole cranberries (ground in a food processor or blender), 2 cups of sugar, and 1 small package mini marshmallows (10 oz package)

2) Cover bowl and let it sit all day or overnight Screen Shot 2016-11-10 at 9.13.24 AM

3) Later: Whip 1 pint of whipping cream until stiff. Add 3 oz cream cheese (chopped into little chunks), and 1 large can crushed pineapple (drained)

4) Mix everything together (including sugar and cranberry mixture)

5) Separate into two bread-loaf pans, cover and freeze

6) To serve: Briefly run warm around the outside of the pan to loosen frozen loaf and slice up servings

Candied Sweet Potatoes

1) Preheat oven to 400 degrees. Grease a 9×13 baking dish

2) Boil a large pot of water, add sweet potatoes, boil until slightly underdone, about 15 minutes.

3) In a large saucepan combine 1 1/4 cups margarine, 1 1/4 cups brown sugar, 2 cups marshmallows, cinamon and nutmeg to taste.

4) Stir potatoes into the margarine sauce. While stirring mash the potatoes.

5) Bake in preheated oven for 15 minutes, remove and top sweet potatoes wtih 1 cup of mashmallows, cook until marshmallows are slightly golden.

Written By Rian Gordon

Butternut Squash Soup

by Lindsay Sandberg

With winter setting in, nothing sounds better than a rich soup. This butternut squash soup recipe is delicious. Using an immersion blender makes the process even simpler. Enjoy!

 

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World’s Easiest Pumpkin Chocolate Chip Cookies

by Rebecca Hamson

Sometimes you just need a delicious dessert, and you need it fast. These incredible pumpkin chocolate chip cookies can be made in just 15 minutes (including baking time) and with only three ingredients!

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Zucchini Casserole

by Sarah Perkins

This has long been a favorite of mine, and if you happen to have a lot of zucchini that you just don’t know what to do with, it’s a great way to use it up!

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Top 5 Places to Eat in Provo/Orem . . . After Hours

by Alissa Holm

Every college student has experienced that moment: You’re starving. It’s midnight. Everything seems to be closed. So what do you do? Eat another bowl of cereal? Run to McDonalds and get a McDouble? Beg your roommates to make you food? Well, you don’t have to do any of these.

There are so many more options in the student-filled Provo/Orem area that can cater to your late-night cravings. Here’s a list of the top 5 places to eat in Provo/Orem . . . after hours.

Photo Credit: kadluba via Compfight cc

Photo Credit: kadluba via Compfight cc

1.)  Guru’s Café Guru’s is a local and fun restaurant. They’re open until 10pm on weekends and are sure to provide a fun atmosphere for you while you eat.

My recommendation: The cilantro lime quesadilla with a side of sweet potato fries. You will not regret it.

2.)  The Awful Waffle Just because the restaurant’s name has the word “awful” in it doesn’t mean it actually is awful. The Awful Waffle makes gourmet Belgian waffles, crepes, pizzas, and paninis—all until midnight on the weekends and 11pm on weeknights.

My recommendation: The Brussles waffle with raspberries and Nutella sauce.

3.)  Sammy’s Café Sammy’s is a Provo favorite, notorious for its picture-filled walls, delicious pie shakes, and moustache obsession. And, they’re open until midnight every night.

My recommendation: The cheesecake pumpkin pie shake. The best combination of cheesecake and pumpkin that you’ll ever taste.

4.)  In-N-Out Burger I grew up in Idaho, so I hadn’t had an In-N-Out burger until my freshman year at BYU, and it immediately earned its place as my favorite burger. In-N-Out is open until 1am on weekdays and 1:30am on the weekends. While you’re at it, be sure to check out their secret menu, found here: http://www.in-n-out.com/menu/not-so-secret-menu.aspx.

My recommendation: A regular cheeseburger with a chocolate shake. Can’t go wrong.

5.)  Roll Up Crepes This restaurant produces both savory and sweet crepes—made to either fill you up for a meal or indulge your sweet tooth. The names of their crepes are sure to keep you entertained as well—they have everything from “Awkward First Date,” made with bananas and ice cream, to “Just Friends,” made with caramel apples, cinnamon, and granola, to “Honeymoon,” made with mixed berries, dark chocolate, and almonds.  Oh, and they have sandwiches and paninis as well. They are open until 1am every night.

My recommendation: The Bachelorette—which has raspberries and white chocolate.

Want more reviews on Utah County activities? Like our Facebook page.

Easy Chicken and Rice

by Jill Hacking

My friend shared this delicious recipe with me and assured me that it’s super easy to make. I tried it, and I have to agree. It’s a great choice for those nights when you want a nice meal but you don’t feel like doing a lot.

 

Here’s what you need:

∙        4–6 boneless skinless chicken breasts, thawed

∙        1 can of a “cream-of” soup (cream of mushroom, chicken, broccoli, celery, etc.)

∙        1 soup can full of milk

∙        2 cups rice

∙        4 cups water

 

Here’s what you do:

Preheat the oven to 375 degrees. Put the chicken breasts in a 9×13 baking pan. Mix the “cream-of” soup with the milk, and pour the mixture over the chicken. Put this in the oven for about 50 minutes.

While the chicken is in the oven you can make the rice.

I don’t have a rice cooker, so I used the microwave to cook the rice. To do this you put the rice and the water in a microwave safe bowl. Cover the bowl with a paper towel and stick it in the microwave for 20 minutes. I usually check it after 12 minutes and add more water if it seems dry. This ensures that the rice comes out nice and fluffy.

If you start the rice 30 minutes after you put the chicken in, the rice and chicken will be done at the same time.

Serve the chicken over the rice and enjoy!

Sharing the Tradition: Recipes for Homemade Thanksgiving Pies

by Alissa Holm

Every year, my mom bakes between 5 and 10 pies of all flavors the day before Thanksgiving. In our family, pies are more than just a dessert—they’re a tradition. Nobody knows how to make pie better than my mother, so I’ve snuck into her secret recipe vault to uncover the best recipes for the two most classic, American, Thanksgiving pies—apple and pumpkin—and added to them her famous crust recipe.  Bon Appétit!

PERFECT APPLE PIE

6 to 8 tart apples, peeled, cored, thinly sliced (6 cups) (Granny Smith & Golden Delicious are best – salted)
3/4 to 1 cup sugar
2 Tbsp. all-purpose flour
1 teaspoon cinnamon
Dash of nutmeg
Pastry for one double crust pie
2 Tbsp. butter
(If apples are sweet, sprinkle with 1 Tbsp. lemon juice.)

Mix dry ingredients into apples. Line 9-inch pie plate with pastry. Fill with apples, dot with butter. Moisten the crust around its top edges so the top crust will adhere.

Cut designs into top crust and lay it over apples; press top and bottom crusts together & crimp edges. Sprinkle with sugar, bake at 375–400 degrees for 40 to 50 mins., until done.

 

TAWNY PUMPKIN PIE

1 1/4 cup cooked or canned pumpkin or winter squash
3/4 cup sugar
1/4 tsp. ground ginger
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. flour
2 eggs, slightly beaten
1 cup evaporated milk
2 Tbsp. water
1/2 tsp. vanilla
1 unbaked (9”) pie shell

Combine first 6 ingredients; mix well; add eggs. Mix; add evaporated milk, water, and vanilla; mix well. Pour into pie shell. Bake in 400–425 degree oven for 45 to 50 minutes, until knife or toothpick inserted in center comes out clean. To keep crust edges from burning, gently cover with strips of aluminum foil.

 

BEST PIE CRUST

(makes 4 single crust pies; 2 double crust pies )
4 c. flour
1/2 cup ice water
1 Tbsp. sugar
1 Tbsp. white vinegar
2 tsp. salt
1 egg
1 3/4 cups shortening (chilled)

Hint: A secret for good pastry is to have all ingredients as COLD as possible. Crumb dry ingredients & shortening until the size of peas. Whip the egg, then stir in water and vinegar; stir into flour mixture a little at a time until it sticks together. (Handle as little as possible.) Divide into 4 equal parts; roll out between wax paper or layers of plastic cereal bag (bag works best!).

Halloween Pinterest Reviews!

In preparation for Halloween, the Stance for the Family blog staffers decided to have a holiday review night! Each staffer selected one or two crafts or recipes that had caught their eye on Pinterest and brought their creations along to share at our review night! Here are our thoughts below—complete with recipes, pictures, and our evaluations on how well they actually stack up against what’s advertised on Pinterest! (Be prepared—we had at least one massive fail!) If you’re looking for some fun Halloween recipes to try, you are bound to find something that interests you!

All the recipes and crafts we reviewed can be found on Stance for the Family‘s Pinterest account: http://pinterest.com/stanceforthefam/

Pumpkin Dump Cake (by Danielle Cronquist) 

If you are like me and are a firm believer that all recipes made in October should include pumpkin, then this is perfect. A delicious fall blend of pumpkin, cinnamon, and nuts, the different textures and yummy flavors make this dessert stand out as a divine treat.

  • 1 29-ounce can pure pumpkin
  • 1 12-ounce can evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon salt
  • 3 teaspoons cinnamon
  • 1 box yellow cake mix
  • 1 cup chopped pecans
  • ¾ cup melted margarine

Preheat oven to 350 degrees. Mix first six ingredients until well blended and pour batter into a 9×13 greased pan. Sprinkle cake mix on top and then cover with pecans. Pour melted margarine over top. Bake 50 minutes. If desired, top with cool whip or real whipping cream.

I’m not a whipped cream fan (call me crazy), so I opted out of that part and still think that it tastes delicious, but it is a great addition for whipped cream lovers. Pull together this easy recipe for a fall party, a hang out with friends, or for an FHE treat. It is sure to be a hit.

 

Cake Mix Cookies (by Jaden Anderson)

Cake Mix Cookies are a quick and easy treat great for any time of the year. Did we mention they’re also super delicious? In a large bowl, mix together one package of cake mix (any flavor will do, but chocolate and Funfetti are our favorites), 2 eggs, and 1/3 cup of oil. Feel free to experiment with M&Ms, ROLOs, chocolate chips, or raisins. Preheat the oven to 350°F while spooning out teaspoon size balls of dough onto an ungreased cookie sheet. Once the oven is ready, pop the sheet in for about 7–10 minutes, depending on how soft and doughy you want your cookies. Let the cookies cool for a few minutes, and then spread on cream cheese frosting if desired. Have fun with it and add on sprinkles, candy, or anything else you like!

Here’s what we had to say about these little gems:

  •  “Love these! You could make them themed for different seasons depending on what you put on top. I love the soft texture.”
  • “Cake cookies are always great. Super easy and super yummy.”
  • “Delish! Could eat a whole lot of them. Love.”
  • “These are so great because I don’t have to choose between cake and cookies. I can have both!”

 

Fall Pumpkin Dip (by Alissa Strong)

I wanted to try this recipe from the moment I saw it, simply because it was served in a pumpkin. What a great way to present food at a fall- or Halloween-themed party! This recipe is definitely a great addition to any fall table.

  • 1 15oz can of pumpkin
  • 1 5oz box of instant vanilla pudding (just the powder, don’t make the pudding)
  • 1 16oz container of cool whip  (low fat)
  • 1 small pumpkin
  • ½ tbspn pumpkin pie spice
  • ½ tbspn cinnamon

Mix the pumpkin, pudding mix, cool whip, and pumpkin pie spice together (by hand) in a very large bowl. Chill for several hours before serving. Meanwhile, carve your pumpkin! Spoon the dip into the pumpkin, sprinkle with cinnamon, and serve with fresh apple slices, vanilla wafers, or ginger snaps.

This recipe was easy and quick to make—definitely an activity you could get the kids to help with. My biggest downfall was choosing a medium-sized pumpkin instead of a small one. The dip didn’t even fill the pumpkin halfway! So I ended up serving the dip in a bowl inside the pumpkin, which was nowhere near as pretty a presentation as I’d intended. But as for the taste… well, here’s what the reviewers had to say:

  • “Delicious. Would be great for a fall party.”
  • “Surprisingly sweet, but not too sweet. Seems simple to make.”
  • “LOVED IT!”

 

Candy Corn Pizza (by Alissa Strong)

I knew a lot of people would be making desserts, so I wanted to try a main course recipe. One recipe I’ve been eyeing for awhile is this recipe for candy corn pizza! Don’t be deceived—it’s not sweet at all, although it still looks delicious!

  • 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust or your favorite homemade dough
  • 1/2 cup shredded mozzarella cheese
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1/2 cup pizza sauce

Preheat oven to 350 degrees. 
Spray a pizza pan with cooking spray and press pizza dough into the pan evenly. 
Sprinkle mozzarella cheese into a four-inch circle in the center of the pizza dough (the “white tip” of your candy corn!). 
Take 1 cup of shredded cheese and sprinkle it into a three-inch ring around the circle of mozzarella. 
Carefully spoon the pizza sauce over the ring of cheddar cheese (this will be your “red” layer). 
Sprinkle the remaining 1 cup of cheddar cheese in a ring around the outside of the pizza sauce ring (the “orange” layer). 
Bake for 12–15 minutes or until golden brown. 
Cut into slices to resemble candy corn.

This is another easy recipe—our reviewers all agreed that it would be great to make with the whole family. Kids can help sprinkle the cheese and sauce, and they will love eating pizza that looks like candy corn! One variation parents might like to try is doing mini-pizza versions of this recipe, so that it makes more “slices of corn” and more people can enjoy it!

 

Strawberry Ghosts (by Alissa Strong)

  • 30 fresh strawberries
  • 8 ounces white baking chocolate, chopped
  • 1 teaspoon shortening
  • 1/8 teaspoon almond extract
  • 1/4 cup miniature semisweet chocolate chips

Wash and dry strawberries. In a microwave-safe bowl, melt white chocolate and shortening; stir until smooth. Stir in almond extract. Dip each strawberry in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts’ tails. Immediately press chocolate chips into coating for eyes. Freeze for five minutes. In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face.

I am a college student on a budget, so I modified this recipe slightly by eliminating the almond extract. The recipe worked just fine without it. (Seriously, Pinterest? You want me to buy a whole bottle of almond extract just to use 1/8 of a teaspoon? Not going to happen!) I had a lot of fun dipping the strawberries in the chocolate and making the “ghosts’ tails”—this recipe allows you to use the hull of the strawberry (the green leaves) for dipping, which is a lot easier than dipping cake balls or Oreo truffles.

It was after the chocolate dipping that my troubles started. The chocolate chips I had were way too big to use as eyes, especially for some of the smaller strawberries. So I just decided to draw the eyes on along with the mouths. The toothpick drawing took FOREVER! I’m definitely not an artist, so my ghosts’ faces looked far inferior to the ones in the Pinterest photos. But en masse, they actually looked presentable… and chocolate-covered strawberries always taste yummy! I’d probably put up with the longer preparation time for the festive end result.

 

Pumpkin Cream Cheese Bars (by Amanda Ricks; recipe from http://tjstestkitchen.blogspot.com)

Ever needed to make a quick dessert, but didn’t have many ingredients or much time? These Pumpkin Cream Cheese Bars may be perfect for you.

  • 1 box angel food cake mix (the one-step kind)
  • 1 15oz can pumpkin
  • 3/4 cup water
  • 1/2 teaspoon cinnamon
  • 1 8oz pkg. reduced fat cream cheese
  • A few tablespoons of water, to be mixed with cream cheese

I let the cream cheese soften on the counter for a while then I added it to my stand mixer & beat it with a couple of tablespoons of water until smooth. I just wanted it to thin out a little bit.

In a separate bowl, mix the cake mix, pumpkin, water, & cinnamon together until it is smooth & well mixed.

In a 9×13 pyrex dish—sprayed with PAM—add HALF of the cake-pumpkin mix. Then smooth it out with a rubber spatula. Drizzle half of the cream cheese over the top of it and take a small spatula to smooth it over the top. Add remaining cake-pumpkin mix & also the remaining cream cheese just making layers.

Finally take a butter knife, stick it into the mix, and go back & forth over the top of the cake making figure “8’s” – to blend it a bit.

Preparation of these was not too difficult. I didn’t have a stand mixer, so I used a whisk instead. I also didn’t have a Pyrex dish, so I used a different kind of 9×13 and it turned out just fine. This recipe requires only a few ingredients, which was good for my pocketbook. In addition, the ingredients of this dish aren’t those that you would naturally sneak before you had the time to make the dessert (like chocolate chips or toffee chips.) Relatively healthy as far as desserts go, they were easy and delicious. As one of our Stance reviewers said, “I liked that these were pumpkin-y without being too sweet. And let’s be real—cream cheese makes everything better!”

 

Marbled Nails (by Amanda Ricks)

Pinterest has long fascinated me with the concept of “Marbled Nails.” According to Pinterest, if you put some water in a bowl and add in your nail polish, swirl the polish, dip your finger in, and remove, you will have a perfectly marbled nail.

Perhaps I’m reading the instructions wrong.

I got the room temperature tap water that was required. I put in some fun colors and swirled it around. I dipped someone’s finger in. The moment I’d been anticipating had arrived, and the results? Well, let’s just say they were a little different than I’d imagined. See for yourself in the accompanying pictures.

 

Healthy Recipes in College

by Amanda Ricks

As a follow-up to my last blog post on eating healthy in college, the following are a few recipes that are both healthy and cheap!

 

Carrot Cake and Zucchini Bread Oatmeal

½ cup steel-cut oats
1 ½ cups vanilla-flavored nondairy milk (coconut, almond, rice, soy, etc.)
1 small carrot, grated
¼ small zucchini, grated
Pinch of salt
Pinch of nutmeg
Pinch of ground cloves
½ tsp. cinnamon
2 Tbsp. brown sugar or maple syrup
¼ cup chopped pecans

Directions:

  1. The night before, oil the crock of your slow cooker. Combine all ingredients, except pecans. Cook on low for 6 to 8 hours.
  2. In the morning, stir the oatmeal, taste and adjust the seasonings, and add more milk if needed. Top with the chopped pecans.

 

This recipe is absolutely delicious. Whenever I make it, I find myself so excited to go to bed at night because I know I will wake up to the delicious smell of oatmeal.

 

Fruit Trifle (from chefintraining.com)

Fruit:

Fresh pineapple
Fresh strawberries
Seedless green grapes
Seedless red grapes
Bananas

Topping:
1 ¼ cups milk
½ cup sour cream
8oz. crushed pineapple
1 (3.25 oz) package instant banana cream pudding

 

Directions:

  1. Layer fruit in a large bowl or trifle bowl.
  2. For the topping, whisk all ingredients together until well combined. Spread over the top of trifle.
  3. Arrange any extra fruit on top for a pretty presentation.

 

This fruit trifle is delicious. When I made this, I used sugar-free pudding. Not a good idea. Stick with the regular pudding and trust the fruit to keep it healthy.

 

 

BBQ Chicken Ranch Salad

1 bag Spring Mix lettuce
½ can black beans, drained
½ can corn, drained
½ red pepper, chopped
1 cup cheddar cheese
1 lime
1 bag corn chips
4 chicken breasts
½ cup BBQ sauce

Dressing:

1 ½ cup ranch dressing (not buttermilk ranch, just regular)
¾ cup BBQ sauce (Sweet Baby Ray’s is my favorite)

Note: For smaller amounts, use 2 parts ranch to 1 part BBQ sauce.

 

Directions:

  1. Put the chicken into a 9 x 13 pan that has been sprayed with cooking spray. Pour the BBQ sauce over the top. Bake at 400°F for about 25–30 minutes. Once it has cooled, chop or shred chicken into 1-inch pieces.
  2. Chop up the lettuce and place in a large bowl.
  3. Add the corn, beans, and chopped red pepper to the salad greens. Add the chicken, chips, and cheese, and squirt the lime all over the top.

 

I use this recipe all the time. It’s a big crowd pleaser and tastes like it would be a lot harder to make than it actually is.

 

2 Ingredient Pumpkin Muffins (from www.food.com)

18 ounces spice cake mix
15 ounces pumpkin (not pumpkin pie mix)

Directions:

  1. Simply mix the pumpkin and the spice cake mix together with electric mixer until well combined.
  2. Spoon into small, paper-lined muffin/cupcake tins, 2/3 full. (The batter is very thick and doesn’t “settle,” so you may wish to smooth the tops if you care what the finished product looks like!)
  3. Bake at 350°F for 18–22 minutes or until a knife comes out clean.

 

What kind of recipe collection would this be without a dessert? When I made these muffins, I substituted devil’s food cake for the spice cake mix. I also added in chocolate chips and peanut butter dollops because I was making them for company. They are delicious with or without these things added in.

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