4 wonderfully easy lunch recipes for general conference weekend (2024)

For many Latter-day Saints, general conference is a time for gathering. Help make this special weekend even more memorable with these delicious and easy meals your friends and family are sure to love.

From Delicious Gatherings by Tara Teaspoon
Makes 10 pitas Work Time: 25 minutes Total Time: 1 hour 50 minutes

INGREDIENTS

• ¾ cup warm water
• 3 tablespoons olive oil, plus more for the bowl
• ¾ cup whole-milk Greek yogurt
• 1 package (2¼ teaspoons) active dry yeast
• 1 teaspoon plus 1 tablespoon granulated sugar
• 3 cups all-purpose flour (384 g), plus more for dusting
• 1½ teaspoons fine salt

DIRECTIONS

1. In a large mixing bowl or the bowl of a stand mixer, combine water, olive oil, and yogurt. Add yeast, sugar, flour, and salt, and mix with a wooden spoon or dough hook to combine.

2. Knead either in the stand mixer with the dough hook attachment or on a clean work surface, adding more flour if needed, until dough is soft and slightly sticky (4 to 5 minutes in a mixer, 7 to 10 minutes by hand).

3. Transfer dough to an oiled bowl, cover with a towel or plastic wrap, and let rise until doubled in size, 45 to 50 minutes.

4. Turn dough out onto a clean work surface and divide into 10 equal balls, almost 3 ounces each. Cover and let rise an additional 20 minutes.

5. Meanwhile, heat oven to 475°F with the rack in the lower third. Line two baking sheets with parchment.

6. On a floured work surface, roll balls into circles that are 7 inches in diameter and ¹⁄8-inch thick (or 5-inch circles ¼-inch thick for mini pitas). Place on baking sheets an inch apart.

7. Bake, one sheet at a time, until puffy and lightly browned on top. Begin checking at 5 minutes. I bake them for 7 to 8 minutes, rotating the pan after 5 minutes if one side of the sheet is puffing up more than the other.

8. Transfer pitas to a wire rack to cool. Serve or cool and store in an airtight container up to a day. To warm pitas, wrap in foil and place in a 325°F oven for 10 to 15 minutes.

Here is your invitation to step into the kitchen and create a meal worth remembering! Tara Teaspoon helps you impress guests and gather friends around your table with recipes for elevated everyday meals and special holidays, plus helpful tips and how-tos. This cookbook aims to bring joy, flair, and amazing taste to all your get-togethers.

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From Raised in the Kitchen by Carrian Cheney
Prep: 15 min Cook: 25 min Total: 40 min Yield: 6 to 8 servings

INGREDIENTS

• 4 to 6 quarts water
• ¼ cup kosher salt
• 16 ounces fettuccine
• 6 tablespoons unsalted butter
• 2 garlic cloves, minced
• ½ teaspoon Dijon mustard
• 2 tablespoons cream cheese
• 1 cup heavy cream
• ½ cup milk
• ½ cup grated Parmigiano-Reggiano
• 1¼ cups grated Parmesan cheese, divided
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 teaspoon lemon juice
• 1 tablespoon fresh minced parsley, for garnishing
• Fresh ground pepper, for garnishing

DIRECTIONS

1. In a large pot over medium-high heat, combine water and kosher salt. Bring to a boil.

2. While water comes to a boil, melt butter in a high-sided skillet or large Dutch oven over medium heat. Add garlic and mustard and stir until fragrant, 30 seconds to 1 minute.

3. Whisk in cream cheese until smooth and melted, then quickly whisk in heavy cream and milk. Bring to a simmer, stirring occasionally.

4. Stir in Parmigiano-Reggiano and ½ cup Parmesan cheese. Cook sauce for 10 minutes, or until thickened. Salt and pepper to taste.

5. Add fettuccine to boiling water, and cook until al dente, 8 to 13 minutes.

6. Whisk lemon juice into the sauce (this will balance the acidity).

7. Using tongs, remove cooked fettuccine from water and transfer to sauce, along with ½ cup Parmesan cheese. Stir with tongs to combine.

8. Serve immediately, topped with remaining Parmesan cheese, fresh parsley, and fresh ground pepper.

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun 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.

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From Scrumptious by Christy Denney
Prep: 15 minutes • Cook: 20 minutes • Makes 8 rolls

INGREDIENTS

• 16 ounces pizza dough
• ¼ cup marinara sauce, plus more for dipping
• 1 cup pepperoni slices
• ½ cup cooked and crumbled
• Italian sausage
• ¼ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese, divided

Glaze

• 2 tablespoons butter
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• Pinch of salt

DIRECTIONS

1. Preheat oven to 400°F. Spray a 9-inch round baking dish with nonstick cooking spray.

2. On a lightly floured surface, roll out pizza dough to a 16x10-inch rectangle. Brush with marinara sauce, leaving a ½-inch margin on the edge.

3. Place pepperoni and sausage evenly on dough. Sprinkle with Parmesan cheese and ½ cup mozzarella cheese.

4. Roll up tightly, starting with long end. Pinch seam to seal. Cut into 8 slices and place in prepared dish.

5. Bake for 15 to 20 minutes or until center of rolls is cooked through.

6. Sprinkle remaining ½ cup mozzarella cheese on top and bake until melted.

7. In a small bowl, stir together glaze ingredients. Brush on top of cooked rolls.

8. Serve with warm marinara sauce for dipping.

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From unforgettable Sunday brunches with Banana Muffins, to easy weeknight one-pan dinners like One-Pan Chicken Enchilada Skillet, to low-carb meals like Egg Roll in a Bowl, to rolling out the works for a game-day crowd, including the author's NFL-husband's favorites like Jalapeno Popper Bread and Garlic Parmesan Wings, this is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.

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FromInstant Cooking with Six Sisters’ Stuffcookbook

Prep time: 10 minutes | Pressurization and cooking time: 33 to 35 minutes | Total time: 43 to 45 minutes | Yields: 4 servings

INGREDIENTS

• 1 tablespoon olive oil
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 1 (1.5-pound) round steak, thinly sliced
• 1 (1-ounce) packet Italian dressing mix
• 1¼ cups beef broth
• 1 loaf French bread
• 8 ounces Kraft Velveeta Cheese
• ½ teaspoon ground black pepper
• ½ teaspoon salt
• ¼ cup milk

DIRECTIONS

1. Add olive oil to the insert of a multicooker and press SAUTÉ.

2. When oil is hot and rippling, add peppers and onions and cook until onion is soft and translucent, about 5 minutes.

3. Add sliced steak and Italian dressing mix and sauté meat with vegetables 2 minutes. Pour in beef broth and stir to combine. Press CANCEL.

4. Secure the lid and make sure the valve is pointing up to SEALING.

5. Press MANUAL (or press PRESSURE COOK and select HIGH PRESSURE) and adjust time to 8 minutes.

6. When multicooker signals the end of cooking time, let pressure naturally release 10 minutes and then carefully turn the valve to VENTING to quick release remaining pressure.

7. Prepare cheese sauce: In a medium pan over medium heat, warm Velveeta, milk, salt, and pepper, stirring occasionally until cheese melts.

8. Cut French bread into 4 pieces and split each piece horizontally to make the top and bottom halves for 4 sandwiches.

9. Scoop meat onto 4 halves, spoon on some cheese sauce, and top with remaining bread halves.

Begins shipping in May 2023

The General Conference Addresses Journal Edition will have all the text of the April 2023 general conference addresses in one spiral-bound paperback. Extra-wide, lined margins give you space to record your impressions and to document the insights you receive. Create an enduring record to make the inspired teachings of general conference an ongoing part of your gospel learning.

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