For many Latter-day Saints, general conference is a time for gathering. Help make this special weekend even more memorable with these easy, but still delicious, snacks your friends and family are sure to love.
Jalapeno Popper Bread
From Scrumptious by Christy Denney
Jalapeño poppers are delicious, but they are a lot of work to make. This version has all of the “stuff” that a jalapeño popper has but piled on top of a loaf of French bread. You might never go back to regular jalapeño poppers.
Ingredients
- 1 loaf French bread
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 jalapeños, seeded and diced
- 2 tablespoons mayonnaise
- 1 tablespoon garlic powder
Directions
1. Preheat oven to 400°F.
2. Cut French bread in half lengthwise and place both pieces open-faced on a baking sheet.
3. In a medium bowl, mix remaining ingredients until well combined. Spread half on each slice of bread.
4. Bake for 15 minutes. Turn heat up to broil and cook for a few additional minutes, until cheese starts to brown. Cool slightly, then slice and serve.
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Scrumptious
Warm BLT Dip
From Scrumptious by Christy Denney
This dip can be thrown together in five minutes and ready for the opening kickoff. You can’t really go wrong with a warm, creamy dip that has bacon, tomatoes, and green onion in it.
Ingredients
- 1 cup mayonnaise
- 1 cup sour cream
- 8 ounces cream cheese, softened
- 1 pound bacon, cooked and crumbled
- 1 ½ cups shredded cheddar cheese
- 1 tomato, seeded and chopped
- ¼ cup sliced green onion
Toppings
- cooked bacon
- tomato
- green onion
- lettuce
- corn chips or sliced baguettes for serving
Directions
1. Preheat oven to 350 degrees F.
2. Mix mayonnaise, sour cream, and cream cheese in a bowl until thoroughly combined. Crumble bacon into mixture and stir. Add cheddar cheese, tomato, and green onion. Mix well.
3. Pour into a shallow dish or pie pan. Bake for 20 minutes or until bubbly.
4. Garnish with additional bacon, tomato, green onion, and lettuce. Serve with corn chips or sliced baguettes.
Slow Cooker
1. Add all ingredients and mix together. Cook on low for 2 hours. You can keep warm in slow cooker until serving.
Scrumptious
Frozen Yogurt Bark
From Raised in the Kitchen by Carrian Cheney
This healthy frozen yogurt bark is packed with berries and topped with a chocolaty swirl. Give your kids a chance to be creative by letting them add their own toppings to the mix: coconut, bananas, granola, and so on.
Ingredients
- ¾ cup semisweet chocolate chips
- 1 large (24-ounce) carton vanilla Greek yogurt
- 4 cups blackberries, blueberries, and raspberries
Instructions
1. Place chocolate chips in a microwave-safe bowl. Heat in 30-second increments, stirring in between, until smooth. Set aside and allow to cool slightly.
2. Place a silicone mat on a rimmed baking sheet and spread the entire container of yogurt over the top. (If you don’t own a silicone mat, you can use parchment paper, but you may get some resistance when trying to break up the frozen bark and separate it from the parchment.) Sprinkle berries over yogurt. Use a spoon to dot little mounds of chocolate all over the bark, and then use a toothpick to swirl the chocolate mounds.
3. Freeze at least 4 hours, until hardened, or overnight. Quickly break up the bark and store in an airtight container in the freezer up to 2 weeks.
Raised in the Kitchen
Raised in the Kitchen is a cookbook for parents and kids about much more than learning to love to cook. It's about bringing families together with cooking memories that will last a lifetime.
Fruit Salsa with Cinnamon-Sugar Chips
From Our Sweet Basil Kitchen by Cade and Carrian Cheney
Fresh fruit plus cinnamon-sugar fried tortilla chips equals pure deliciousness.
Ingredients
- 2 peaches, chopped
- 2 nectarines, chopped
- 4 kiwi, peeled and chopped
- 1 mango, peeled and chopped
- 2 (16-ounce) packages strawberries, chopped
- 1 tablespoon lemon juice
- 1/4 cup strawberry jam
- 6 uncooked tortillas
- 2 tablespoons unsalted butter, melted
- 1/2 cup cinnamon sugar
Directions
1. Add all of the fruit to a large bowl, drizzle with lemon juice and jam, and lightly fold everything together. Store in the refrigerator until ready to serve. (Don’t refrigerate longer than 3 hours or the juices will begin to break down the fruit.)
2. Preheat oven to 400°F. and line a rimmed baking sheet with parchment paper. Set aside.
3. In a skillet over medium heat, cook the tortillas one at a time according to package directions. Brush each cooked tortilla with melted butter and then sprinkle with cinnamon sugar.
4. Use a pizza cutter to slice tortillas into triangles and then arrange on prepared baking sheet.
5. Bake 5 to 8 minutes, until chips are crispy. Serve with chilled Fruit Salsa!
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Our Sweet Basil Kitchen
The Cheneys believe that "Cooking isn't just about the food, it's about the hands that created it. For us, that means sharing a little Southern comfort and a little farm-to-table. But wherever you are and whatever flavors you are sharing, remember that good food and good people make for a good life."
Mile-High Buttermilk Biscuits
From Live Life Deliciously by Tara Teaspoon
These biscuits are the quintessential lofty quick bread that serves as a delectable vehicle for butter and jam but can be transformed into a fantastic side for BBQ, fried chicken, or sausage gravy.
Ingredients
- 4 cups all-purpose flour, plus more for dusting
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons salt
- 1 teaspoon granulated sugar
- 1 cup unsalted butter, cut into ½-inch pieces
- 2 cups buttermilk
Directions
1. Heat oven to 375ºF. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
2. Using a pastry blender, cut butter pieces into flour mixture until it resembles coarse crumbs.
3. Add the buttermilk and stir with a rubber spatula just until mixture comes together; dough will be sticky.
4. Transfer dough to a lightly floured work surface; use floured fingers to pat dough into a 1½-inch thick rectangle. Use a floured 3- to 3¼-inch round biscuit cutter or cookie cutter to cut biscuits as closely together as possible to minimize scraps. Use an up-and-down motion to cut biscuits rather than a side-to-side twist. (I like to gently bundle any scraps together and bake alongside the biscuits for a little snack.)
5. Transfer biscuits to a baking sheet and bake until lightly browned, 18 to 20 minutes. Remove from oven and cool on a wire rack.
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Live Life Deliciously
In her first cookbook, she shares more than 120 delicious showstopping recipes that are designed to impress. From leisurely weekend brunches spent over burrata cheese with grilled peaches and orange zest chimichurri to easy weeknight rice bowls with carrot-ginger dressing to a mouthwatering Italian crostata baked tart, Tara explains how to put together and master several special go-to dishes from the culinary capitals of the world to add to your repertoire.
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