Kielbasa and Cabbage Skillet

“The submission of one’s will is really the only uniquely personal thing we have to place on God’s altar. The many other things we ‘give’ are actually the things He has already given or loaned to us.” ― Neal A. Maxwell
Mmm, a delicious quick and easy dinner.  Serves 4.
Photo/recipe credit:
  • 2 pounds fully cooked polska kielbasa, cut in half lengthwise, then cut into 2 inch pieces
  • 1 tablespoon extra virgin olive oil
  • 1 head cabbage, coarsely chopped
  • 1 large sweet onion, cut into large pieces
  • 3 cloves garlic, minced
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons rice wine vinegar
  • 1 1/2 teaspoons dijon or brown grainy mustard
  1. Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon.
  2. In the same pan with some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt, and pepper. Stir to combine and cook for about 10 minutes, stirring occasionally.
  3. Mix in the vinegar and mustard; add the sausage back to the pan and cook for another 2 minutes to heat through. Taste and adjust seasoning, if necessary.
  4. Serve immediately on its own or over mashed potatoes.

Thanksgiving Cheeseball



“To be cheerful when others are in despair, to keep the faith when others falter, to be true even when we feel forsaken—all of these are deeply desired outcomes during the deliberate, divine tutorials which God gives to us—because He loves us. These learning experiences must not be misread as divine indifference. Instead, such tutorials are a part of the divine unfolding.” — Neal A. Maxwell

Recipe/photo credit:

Turkey Cheese Ball Recipe:

1 8 oz. package cream cheese
1 cup shredded cheddar
About 1/2 cup of chopped up mixed nuts
2 candy eyes
1 Slim Jim
pretzel sticks
1 round chocolate candy as in Whopper or Chocolate Pom poms for the head
1 candy corn
a few teaspoons of melted chocolate melts to adhere the eyes and “beak”.

Soften cream cheese and cheddar cheese. Cream the cream cheese and add in the shredded cheddar. I do this all my hand but if you have a food processor it would probably go faster. I stir and “cream” until both cheeses are thoroughly mixed together. Then I pop this mixture into a piece of plastic wrap and form it into a ball. At this point it goes into the refrigerator for a few hours to firm it up.

Take it out of the fridge and roll in chopped nuts being careful to keep the nice round shape.

Place pretzels as in picture to make the nice full tail of the turkey. A bit of chocolate melt to glue the round chocolate candy to about a 4 or 5 inch piece of Slim Jim. It was a bit tricky to get this to stay in place and eventually I placed it in the freezer in order to harden it up faster. I glued on the eyes and “beak” candy corn and placed in the freezer for a few minutes. After inserting the “neck” Slim Jim into the cheese ball, I placed the entire thing on a plate and into the refrigerator for overnight.

Fish Tacos


“Elections belong to the people. It’s their decision. If they decide to turn their back on the fire and burn their behinds, then they will just have to sit on their blisters.” –Abraham Lincoln

This looks like an easy Sunday dinner recipe so I’m saving it here:


Serves 8 (makes 16 tacos)

Cabbage Slaw
3 cups green cabbage, shredded
½ cup red onion, diced
1 cup sour cream
1 lime, juiced
¼ teaspoon salt

For the rest of the tacos:
4 tilapia filets
¼ teaspoon ground cayenne
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
Corn tortillas



1. In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
2. In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
3. Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
4. Using a fork, break apart the fillets into bite-size pieces.
5. Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
6. Garnish with cilantro and lime juice.
7. Enjoy!

Slow Cooker Macaroni and Cheese


“Even if work were not an economic necessity, it is a spiritual necessity.” –Neal A. Maxwell

Recipe source:


  • 16 oz Monterrey Jack, cut into cubes
  • 16 oz Colby Cheese, cut into cubes
  • 16 oz Velveeta Cheese, cut into cubes
  • 2 cups of milk
  • 1 stick of unsalted butter, cut up


Cook macaroni; drain.

Spray the inside of your slow cooker with cooking spray.  Pour in 1/3 of the drained cooked macaroni. Cover macaroni with a third of the cheese.  Top that with a third of the cut up butter.  Repeat two more times, then pour milk over the top. Cover and cook on low for two hours.  Remove lid and stir the macaroni and cheese.  Cover and cook another hour.  Remove cover and stir macaroni and cheese. Replace lid and cook on low for another hour.

Old Fashioned Goulash

“Never assume that you can make it alone. You need the help of the Lord. Never hesitate to get on your knees in some private place and speak with Him.” –Gordon B. Hinckley

Old Fashioned Goulash


  • 2 lbs ground beef or turkey
  • 3 tsp minced garlic
  • 1 large yellow onion, diced
  • 2 1/2 cups water
  • 1/2 cup beef broth
  • 1/3 cup olive oil
  • 2 (15 ­ounce) cans tomato sauce
  • 2 (15 ­ounce) cans diced tomatoes
  • 1 T Italian seasoning
  • 1 T Adobo seasoning
  • 3 bay leaves
  • 1 T seasoned salt
  • 1/2 T black pepper
  • 2 cups elbow macaroni, uncooked
  • 1 cup shredded Mozzarella cheese
  • 1/2 cup shredded Cheddar cheese


1. In a large pan, saute your ground meat in skillet over medium ­high heat until HALF cooked, remove from heat. 2. Add garlic, onions, olive oil & saute until meat is fully cooked. 3. Add water and broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, and seasoned salt, pepper and Adobo seasoning. Mix well. 4. Lower heat and cover ­ allow to cook for about 20 minutes, stirring occasionally. 5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined 6. Cover once again and allow to simmer for about 30 minutes 7. Once cooked, remove the bay leaves 8. Add only the cheddar cheese and mix until combined 9. Add mozzarella cheese just before serving.

Make-Ahead Cheesy Pigs in a Blanket

“God not only loves the obedient – He enlightens them.” –Henry B. Eyring

Recipe and photo source:

Make-Ahead Cheesy Pigs in a Blanket
from The Best of America’s Test Kitchen 2012

2 1/4 cups (11 1/4 oz) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
4 tablespoons vegetable shortening, cut into 1/2-inch pieces
1 cup shredded cheddar cheese
1 1/2 cups heavy cream
1 large egg, lightly beaten
6 hot dogs

Add 2 cups of the flour, baking powder, salt and cayenne pepper to the bowl of a food processor. Pulse just to combine. Add the shortening and pulse until the mixture resembles coarse crumbs. Dump the mixture into a large bowl and fold in the cheese until evenly distributed. Add the cream, stirring to bring the dough into a rough ball. Turn the dough onto a lightly floured work surface and knead 8-10 times, or until smooth.

Roll the dough into a rectangle measuring about 15×10-inches (you can add a little more flour as necessary to keep the dough from sticking). Brush the dough all over with the beaten egg (this helps keep the dough and hot dog together). Cut the rectangle into six 5-inch squares (cut in thirds the long way, and half on the short side). Add the remaining 1/4 cup of flour to a shallow dish. Pat the hot dogs dry with paper towels then dredge them in the flour, shaking off any excess. Working with one hot dog at a time, place it in the center of one of the squares, then roll the dough around the hot dog, pinching at the seam to close. Cut each dough-covered hot dog into 4 pieces and place on a parchment-lined baking sheet. Repeat with all hot dogs until you’ve used all the dough.

Place the baking sheet in the freezer and let the pigs in a blanket get firm – this will take about 30 minutes. At this point, you can either proceed to bake them (see below) or transfer them to a resealable plastic bag and freeze for up to 1 month.

To bake: preheat oven to 425 F. Bake the pigs in a blanket for 20-25 minutes, or until the biscuits are golden brown and fairly firm to the touch. Let cool slightly before serving.  Makes 24 pigs in a blanket.

Almond Joy Cookies

“Nothing is so much calculated to lead people to forsake sin as to take them by the hand and to watch over them in tenderness. When persons manifest the least kindness and love to me, O what pow’r it has over my mind.”  –Joseph Smith, Jr.

I’ve seen this same recipe on several different cooking blogs saying it was adapted from so but it seems to be the same recipe each time, except for the addition of coconut.


1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds


Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

One-Pot Pasta Primavera


“Every one of us is more beloved than we can possibly understand or imagine. Let us therefore be kinder to one another and kinder to ourselves.” –Robert D. Hales

This delicious recipe is from :


  • 4 cups low-sodium vegetable broth
  • 8 ounces linguine, uncooked
  • 1 small onion, halved and sliced thin
  • 1 pound broccoli crowns, cut into large florets (about 2 cups)
  • 1 1/2 pounds asparagus, ends snapped off and cut into 2-inch pieces
  • 4 ounces sliced white button mushrooms (about 1 cup)
  • 4 large cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes (less for milder heat; more to increase heat)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 3/4 cup frozen peas
  • 1 small handful fresh parsley, chopped (about 1/2 cup chopped)
  • 1/4 cup heavy whipping cream
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons freshly grated lemon zest
  • Additional salt and pepper to taste
  • Additional Parmesan cheese for serving, if desired


  1. Add the broth, linguine, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, salt and pepper to a large pot set over high heat. Drizzle the olive oil over the top.
  2. As soon as it comes to a boil, set the timer for 7 minutes and start tossing constantly with long-handled tongs.
  3. Continue boiling and tossing. As soon as the 7 minutes is up, add the peas, parsley, heavy whipping cream, Parmesan, and lemon zest and continue cooking, tossing constantly, for 1-2 more minutes, until the pasta and veggies appear tender. Remove from heat.
  4. Note that much of the liquid will have evaporated, but not all. And that’s okay! Let the pasta sit for a couple of minutes to cool; the sauce will continue to thicken during that time. Taste and add additional salt and pepper if desired. Garnish with additional Parmesan cheese.

Mashed Red Potatoes


  • 3 pounds red potatoes, cut into chunks
  • Dash of salt
  • 1 stick butter
  • 3/4 cup milk
  • 1/4 teaspoon pepper
  • 3 tablespoons chopped chives or scallion greens, plus more for garnish


  1. In a medium saucepan, cover the potatoes with salted water; bring to a boil. Reduce heat; simmer until fork-tender, 10 to 15 minutes. Drain; return to pot.

  2. Add butter, milk, dash of salt and pepper to the potatoes. Using a potato masher or fork, mash potatoes until chunky. Mix in chives. Serve garnished with more chopped chives.

Bean with Bacon Soup

Yummy soup recipe from The Pioneer Woman —




Bean with Bacon Soup

PREP TIME: 12 Hours
COOK TIME: 90 Minutes / SERVINGS: 10 Servings
1 pound Great Northern White Beans
4 cups Low Sodium Chicken Stock
1 pound Thick-cut Bacon, Cut Into 1 Inch Pieces
1 whole Onion, Diced
2 whole Large Carrots, Peeled And Diced
2 stalks Celery, Diced
Salt And Pepper, to taste
4 cloves Garlic, Minced
2 Tablespoons Tomato Paste
2 whole Bay Leaves
Minced Parsley, To Taste
3 whole Roma Tomatoes, Chopped (optional)
Pick through the beans and give them a rinse. Put them in a bowl and cover them with water by two inches. Let them soak overnight.

Drain the beans and place them in a pot. Add the chicken stock and 4 cups of water. Bring to a boil, then reduce to a simmer.

While the beans are cooking, cook the bacon in a large skillet over medium heat until just barely crisp. Remove to a paper towel lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish.

Drain the bacon grease from the pan and add the onions, carrots, and celery. Season them with some salt and pepper and cook until just beginning to soften, about 3 to 4 minutes. Add the garlic and tomato paste and cook for another minute or two. Add the vegetables to the beans. Add the bay leaf and give it a good stir. Cover and cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low.

When ready to serve, taste and add more salt and pepper if needed. If desired, stir in the tomatoes. Serve with chopped reserved bacon and chopped parsley.