There's something so special about October general conference. It's the beginning of fall, our favorite season, and it holds so many sweet memories for our family. Most of the traditions we shared over these weekends growing up have carried on into our own families, and some we still make sure we do together.
We would wake up every Saturday morning to our mom making batch after batch of her homemade caramel popcorn. It made our whole house smell like delicious caramel. I will always remember sitting around the counter, listening to General Conference, and watching our mom make her famous popcorn. As soon as she was done we would help her package all of the popcorn and head out in between sessions to deliver to neighbors, family, and friends. We usually only got a little popcorn for ourselves, but I will always remember visiting those friends and family members every Saturday in October and talking about our favorite parts of General Conference. Our mom still makes popcorn every conference session, and now we're lucky enough to be the ones it gets delivered to.
Homemade Carmel Popcorn
- 1 pound brown sugar
- 14 ounce can sweetened condensed milk
- 1 cup Karo syrup (light corn syrup)
- 1/2 cup butter
- 1 cup of unpopped popcorn
- Pop your popcorn in an air popper machine. My machine only allows 1/2 cup of kernels at a time so I had two separate batches that I had to pop.
- Cook the brown sugar, Karo syrup, and 1/2 cup of butter over the stove on medium high heat and bring to a boil. Add the sweetened condensed milk. Stir continually for about 3 to 4 minutes until it gets to the soft ball stage (it clings together when you drop some in cold water). It will burn if you cook it too long, so make sure you are stirring continuously and watch it closely.
- When it is finished cooking, take your pot off the stove and pour the caramel sauce over your air popped popcorn. Mix until all the popcorn is completely coated. You will need a very large bowl to mix it all together!
- Don?t have an air popper machine? You can pop your own popcorn in the microwave. Remodelaholic has an excellent way to do it. Find out how do it here.
Cozying up in our pajamas to watch the Saturday and Sunday sessions of General Conference was always the best part of the whole weekend! If we couldn't get tickets to a session, we'd stay home together watching conference, sharing our favorite treats. After every session each of us would go around and talk about which talk stood out to us the most, and what questions we had answered. As a kid, this always helped us pay attention, and as an adult, it's made me realize just how many questions really can be answered from the mouths Christ's apostles.
Our last and definitely our most favorite tradition for General Conference is breakfast. This is something we still do together every single Sunday session. We make a huge breakfast right before the 10 am session starts and eat it together while we watch. It is an open door policy and we have had many visitors, family, and friends over the years join us for breakfast. There is something so special about sending this weekend together and listening to the council from our prophet and apostles. And what makes a weekend better than good food? Absolutely nothing!
Cake Mix Cinnamon Rolls
- 1 box of white or yellow cake mix
- 2 packages of active dry yeast
- 2 1/2 cups of warm water
- 1 teaspoon vanilla
- 1 teaspoon salt
- 5 cups flour
- 2 cups brown sugar
- 1/2 cup butter, softened
- 1 can cream cheese frosting
Mix yeast and warm water until dissolved. Combine cake mix, salt and flour in a large bowl. Add warm water/yeast mixture and vanilla to cake mix, salt and flour mixture. Mix well. This may require kneading with your hands a bit to completely combine ingredients. Cover tightly. Let rise for one hour. Punch down and let rise again for another 30-60 minutes.On a floured surface, roll dough into a rectangle shape, approx 1/4? thick. Once dough is rolled out, brush with softened butter. Sprinkle with brown sugar. Sprinkle with cinnamon ? use as little or as much as you like. Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece. Slice dough into 24 equal sized pieces.Place rolls in two greased 9×13 pans. Cover and let rise until doubled in size. I usually sit my rolls on my stove top while my oven preheats to 350 degrees. This allows them time to rise and provides a bit of warmth from the oven warming. Bake at 350 degrees for 15-25 minutes or until golden brown. This will depend on your stove and your preference for how brown you like your cinnamon rolls. Remove from oven and let cool slightly. If you prefer your frosting to melt into your rolls, frost after rolls have cooled for 10-15 minutes. If you prefer your frosting to stay on top of your rolls, wait until rolls have cooled until frosting.
Slow Cooker Sausage Breakfast Casserole
- 1 (30 oz) package frozen shredded hash brown potatoes
- 1 lb ground sausage (I used Italian sausage), browned and drained
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 onion, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 12 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Spray a 6 quart slow cooker with nonstick cooking spray (you cannot make this recipe in a smaller crock pot because it won't fit). Layer 1/2 of the potatoes on the bottom of slow cooker.
- Top with half of the sausage, cheddar and mozzarella cheese, onions, green peppers, and red peppers. Repeat the layers again.
- Beat eggs, milk, and salt and pepper in large bowl with a wire whisk until well blended. Pour egg mixture evenly over potato-sausage mixture.
- Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
- Top with green onions, salsa, tomatoes, mushrooms, avocado- whatever you like!
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