Luscious Slush Punch

Submitted by Julie Twitchell

This is a family favorite during the Summer. It is really easy to put together.

2 1/2 Cup white sugar
6 cups water
2 (3 oz) packages strawberry Jell-O
1 (46 oz.) can pineapple juice
2/3 Cup lemon juice
1 quart orange juice
2 (2 liter) Sprite or 7 Up

In a large saucepan, combine sugar, water and Jell-O. Boil for 3 minutes. Stir in pineapple juice, lemon juice and orange juice. Divide mixture in half and freeze in 2 separate containers.

When ready to serve, place the frozen contents of one container in a punch bowl and stir in 1 bottle of Sprite or 7 Up. This makes a lot of drink. Great for a big family gathering.

Cook's Note: I usually freeze mine in 2 jello ring pans. It looks really nice for a party. You can also freeze the mixture in ice cube trays and serve them individually.

Summer Zucchini Bites

Submitted by Julie Twitchell

I don't know how I found this recipe, but it was on this website. She has some other recipes I am dying to try--Snicker Bars, Blueberry Thyme Pound cake, Cinnamon Caramel Muffins, and Baked Tomato with Parmesan and Herbs just to name a few. She even has videos to watch her make some recipes.

2 Cup grated zucchini
2 eggs, lightly beaten
1/2 yellow onion, finely chopped
1/2 Cup sharp cheddar, grated
1/2 Cup bread crumbs
1/4 Cup fresh parsley, finely chopped

1. Preheat oven to 400 degrees. Butter a mini-muffin tin, set aside.
2. In a large glass bowl, add eggs and beat lightly with a whisk. Then add the zucchini, onion, cheese, bread crumbs and parsley and combine with a wooden spoon.
3. Using your hands or an ice cream scoop fill each muffin cup just to the top. Bake for 15-18 minutes or until the top is browned and set.

Cook's Note: After making these for the first time, I might make a few substitutions. I might change to Parmesan instead of cheddar cheese and I would probably use Panko instead of bread crumbs. But they are really delicious as is.

Printable Version

Turkey Stroganoff

Submitted by Julie Twitchell

Now don't look away. You might think this sounds weird, or even yucky. But it turned out really good. We have been trying to eat healthier at our house. Smith's had their ground turkey on sale the last few weeks and we stocked up. So then I was trying to think of ways to use it. Basically it can replace ground beef in any recipe--some of you might totally disagree with that. Oh well, difference in opinions in a good thing--right? Anyway, I concocted this recipe last week and it turned out pretty good. I even used a roux--I am so proud. Enough talk, here you go.

• 1 pound ground turkey
• 2 TB olive oil
• 2 TB flour
• 2-3 Cup milk
• 2-4 TB cream cheese or sour cream
• 1 TB worchestershire sauce
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 pkg. of no yoke egg noodles

1. Brown turkey in a medium sauce pan over medium heat.


2. Add olive oil and let it warm up, and then add the flour. Cook for about 2 minutes, stirring occasionally. This cooks the flour taste out.


3. Turn stove down to a simmer; slowly adding the milk. It will start to thicken in about 3-5 minutes. If it gets too thick, you can add more milk. Add cream cheese or sour cream. Then add spices to your liking. Serve over cooked pasta.

Sweet Zucchini Cupcakes

Submitted by Julie Twitchell

I have been trying to find different ways to use up my zucchini. I found this recipe on the Martha Stewart website. When I saw the picture, I knew I had to make them. You can never go wrong with cream cheese frosting! They are really yummy and my kids even liked them without the frosting--crazy, I know.

• 3 Cup all-purpose flour (spooned and leveled)
• 1/2 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• 1 tsp. salt
• 1/2 tsp. nutmeg
• 1 Cup coarsely chopped pecans or walnuts(optional)
• 3 Cup grated zucchini
• 1 Cup vegetable oil
• 2 large eggs, lightly beaten
• 1 TB pure vanilla extract
• 2 Cup brown sugar

Cream Cheese frosting:

• 4 TB room temperature unsalted butter
• 4 oz. room temperature cream cheese
• 2 Cup powdered sugar
• 1/2 tsp. pure vanilla extract
• (I also added 1/2 tsp ground cinnamon)

1. Preheat oven to 350 degrees. Line cups of 2 standard (12-cup) muffin tin with paper or foil liners. Set aside.
2. In a medium bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg and salt. 
3. In another bowl, whisk together oil, eggs and vanilla; whisk in brown sugar until smooth. Stir in grated zucchini. Add to flour mixture, and mix just until combined (do not over mix). Add walnuts.
4. Divide batter evenly among muffin cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 minutes.
5. Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make the frosting. The frosted cupcakes are best eaten within 1 day.

Printable Version

Sloppy Joes

Submitted by Stacey Hutchings

from The Essential Mormon Cookbook by Julie Badger Bensen

3 pounds ground beef
1 teaspoon salt
1 cup chopped onion
1 cup ketchup
1 (10 3/4-ounce) can tomato soup
2 tablespoons vinegar (I used apple cider vinegar)
2 tablespoons Worcestershire sauce
2 tablespoons packed brown sugar
12 hamburger buns

In a large skillet brown ground beef. Drain fat. Sprinkle with salt. Add chopped onion and cook until tender. Stir in ketchup, tomato soup, vinegar, Worcestershire sauce, and brown sugar. Simmer for about 30 minutes. Spoon into hamburger buns and serve. Makes 12 servings.

This is delicious and every single member of the family liked it! I've liked most recipes from this cookbook!