Dec 19, 2012

A Peppermint Glow Centerpiece

By: Amberly Asay

The holidays are crazy enough with shopping, cooking, decorating, and wrapping presents.  The last thing you want to do is stress over your centerpieces.  Try this simple yet sophisticated centerpiece.

Take a white pillar candle and set it on a glass plate.  Next surround the candles with peppermint puffs and you not only have a centerpiece but a fresh mint for after your holiday dinner. You can even use the peppermint puffs from the centerpiece to place inside of your hot chocolate. 

If you want to make a bigger centerpiece, use a rectangle platter and three pillar candles instead of just one. 

Dec 17, 2012

Holding your Recipe

By: Amberly Asay

Are you mashing the potatoes, raising the rolls and trying to make your holiday gravy at the same time? Are the potatoes now all over your recipe, and are things just becoming a mess?

This simple solution will preserve all of your recipes and make your day a little bit less stressful. Take a plastic pants or skirt hanger (the ones you get from the store), clamp the recipe to either side, hang on your cupboard and get to cooking!

Dec 14, 2012

Festival of Lights

By: Amberly Asay

Festival of Lights

At Christmas time it feels like the whole world lights up.  The fun fact is that it does light up!  The greatest collection of lights in Utah County is at the Festival of Lights in Spanish Fork.  From November 22 to January 1 step into a light filled wonderland.  Located at Canyon View Park every night from 6:00 pm -10:00 pm, the event is $5 per car or $15 per van. Drive through the animated Festival of Light’s displays.  You will see Santa’s workshop, reindeer, a sea serpent, geese, Jack Frost, polar bears, skiers and much more!  Every year a new light display is added; see what is new this year.  Listen to holiday music broadcast on 99.9 FM as you take in the colorful, glowing holiday lights and displays.

Thanksgiving Point

From November 23-December 29, be sure to stop by Thanksgiving Point's Electric Park.  Every night from 6-10 pm, the park comes alive with sparkling lights.  Admission is $8 a car, $4 for Thanksgiving Point members, and $25 per bus.

Temple Square
Every Christmas, Temple Square becomes the center for lights and nativities.  Visitors can stroll around and appreciate the lights, listen to musical performers in the tabernacle, or watch a Christmas story re-enactment.  The lights shine from November 26 to December 31.

Dec 10, 2012

Cookie Cutter Pancakes

By: Amberly Asay

Christmas morning brings joy and excitement to everyone, but this year make your Christmas breakfast more memorable.  Make Christmas shaped pancakes!

Simply take an open faced, Christmas themed cookie cutter, and set it in the pan.  Only use metal cookie cutters because plastic will melt!  Fill the cutter with batter, and once the pancake is cooked on one side, remove the cutter and flip the pancake.  When the pancake is done cooking, cover it in maple syrup and enjoy!

To add some spice to your pancakes try grating some fresh nutmeg or a cinnamon stick into the batter using a fine microplane grater, or use the recipe for Ginger Spice Pancakes from the Stadium Farmer's Market.  Here's the link:  

Dec 5, 2012

Snowman Fridge

By: Amberly Asay

Decorate your kitchen with this simple snowman.

Cut out paper buttons, coal, a carrot, a scarf and a hat.  Arrange and tape your paper pieces on the fridge.  Your hands will stay warm and your snowman will never melt away, no matter how hot it gets in your kitchen!

Dec 3, 2012

Christmas Dating

By: Amberly Asay

I'm dreaming of a white Christmas,
with every Christmas card I write
May your days be merry and bright,
and may all your Christmases be white

Christmastime is the best time of year and can definitely be the most romantic time.  Christmas themed dates don’t need to be expensive and you can do a lot to celebrate the season.

Of course, a typical date would be to go to Temple Square and look at the lights.  It is beautiful, especially if you get a chance to ride in a horse drawn carriage.  You can also try ice skating outdoors at the Gallivan Center.

If you are on a tight budget, like most of us, spend a nice evening in your apartment.  Cut out snowflakes to decorate the apartment while watching the classic Christmas movie, “White Christmas”, with Bing Crosby.

Sip some hot cocoa while you are at it.  To make it a little bit more romantic, freeze a pan of whip cream and then use a heart shaped cookie cutter to make heart shaped whip cream.  Put it in your date's hot cocoa and drink up. 

Nov 28, 2012

Festival of Trees

By: Amberly Asay

Every year over 700 trees are gathered into the South Towne Expo Center.  Surrounded by wreaths, gingerbread houses, sweet shoppes and holiday dancers, there is nothing that can get you into the Christmas spirit quite like the Festival Trees. 

The event takes place November 28- December 1 from 10:00 am to 10:00 pm.  The event is $5 per adult and $3 per child.  The Festival of Trees raises money for Primary Children’s Hospital.  The festival has taken place since 1971 and has raised over $30.8 million since it first began.

The Opening Night Auction is November 27, 2012; all the trees are put up for auction that night.  Any tree not purchased is put up for sale during the rest of the week.

Be a part of this community tradition and capture the Holiday spirit.

Nov 26, 2012

Care Week

By: Amberly Asay

Care week is one week every semester where clubs are allowed to raise money on campus for non-profit organizations. This year’s Care Week will take place November 26 through December 1.

All of the academic and BYUSA clubs are invited to participate as well as other organizations on campus.

Sarah Jacobsen, a sophomore, serves as an Executive Director in the Clubs area in BYUSA. She is looking forward to the event and all of the good it can do.

“It's a great way to give back and help people not just at BYU but all around the world,” Jacobsen said.

Care week was created because clubs used to be allowed to raise money for charities at any time on campus and students were being asked to donate several times throughout the year. In allowing fundraising for one week a year, students aren’t being asked to donate as often.

Look for your favorite club, or help a club fundraise for a non-profit in need.

Nov 16, 2012

Eat Like a Pilgrim

By: Amberly Asay

Have you ever heard of Cheatle Bread with butter? Do you wish you could wear your breeches and petticoats this Thanksgiving? Well great news, you now can, with the Eat Like a Pilgrim night at Thanksgiving Point.

Recognized as the top Thanksgiving re-enactment by the New York Times in 2011, guests are taken away to 17th century America surround by prominent pilgrim figures and Wampanoag. Guests will be entertained with traditional games and activities in addition to period menu and music.

The event takes place November 16, 17 & 19, at the Thanksgiving Point Show Barn. The show begins at 6:30 pm and the doors open at 6:00 pm. Advance tickets are $27 per adult, $17 per child (ages 3-12). Tickets at the door are $30 per adult, $20 per child.

The menu includes Cheatle Bread with butter, apple cider, corn pudding, stewed pumpkins and turkey. Dessert includes a mixed berry cobbler. “Fear Factor” food sampling will again be returning to the list of events. Attendees can try eels, oysters, duck, parched corn and hard tack.

Nov 13, 2012

Thanksgiving Date

By: Amberly Asay

Thanksgiving is the most grateful time of the year. What better way to celebrate your gratitude than to take that special someone you met on a date! Thanksgiving dates can be fun and full of great ideas.

If you guys don’t have family this year, gather together and watch the Thanksgiving Parade, a tradition going 86 years strong. The floats are always amazing and the dancing and music are some of the best in the country.

While watching the parade, go back to kindergarten and trace turkey hands. Place your hand on paper and trace the outline with a crayon or marker. Color all of the feathers and write what you are grateful for on each of them.

Meanwhile make your autumn kindergarten snack. Take some white chocolate, miniature pretzels, candy corn, dried cranberries, melt the white chocolate and mix it all together.

Nov 9, 2012

3-Tier Oven Companion

By: Amberly Asay

Trying to make a full course meal but only have one oven? Preparing several dishes is delicious but can prove to be really difficult when trying to keep all the dishes warm. This simple gadget will make all of your cooking needs easier.

Buy a 3-Tier Oven Companion. Cook the ham, bake the casserole, warm up the rolls and brown the pie all at the same time. You can purchase this item for about $20.00 and save time when preparing any holiday meal.

Here are some links where you can buy one of these and see photos of the product in action:

Nov 6, 2012

Thanksgiving Centerpiece

By: Amberly Asay

Living on a college budget may be difficult but also helps individuals who are not naturally creative learn to become more creative, really quickly.  Although our meals may be meager, the centerpiece will still be the star of the show.

We suggest finding a burnt orange tablecloth (available at Wal-Mart, the Dollar Store, Target, etc…) and draping it over your table.  Find a glass vase and select a light orange candle to place inside.  Fill the space between your vase and candle with candy corn.  If you want to use the Thanksgiving Corn (featuring the colors: white, orange and brown) that is okay as well.

This candle display is a classy holiday centerpiece that your guests are sure to love.  

Nov 2, 2012

The iGrill

By: Amberly Asay

There seems to be an app for everything these days. Did you know that there is now an app that will make your Thanksgiving meal preparations easier? Introducing the iGrill.

The iGrill is an app-enabled wireless Bluetooth meat thermometer. You can download the iGrill app for free from iTunes and connect it to your iPod Touch, iPhone or iPad. You can monitor your meat thermometer for your food from up to 200 feet away. The iGrill app will alert you when your food is ready.

You can also monitor two different meats at once, and the iGrill also serves as a stand-alone thermometer.

Oct 26, 2012

Ginger Spice Pancakes

Ginger Spice Pancakes
2 Cups                   Flour
2.25 tsp                 Dry Yeast
2 Tb.                    Sugar
1 tsp.                   Salt
1 tsp                    Cinnamon
1/2 tsp                  Nutmeg
1/4 tsp                  Ground Clove
2 tsp                    Ginger Fresh Minced
1/4 Cup                  Water
1.25 Cup                 Milk
1/4 cup                  Butter (Melted)
3 ea                     Eggs

Combine the liquid ingredients into a pot and heat on the stove to 135 Degrees.
Mix dry ingredients thoroughly.
Mix the dry ingredients into the liquid and incorporate the eggs and the melted butter.
The pancakes will rise and the yeast is activated so make sure it is in a container that will allow it to expand.  Heat griddle with oil and portion pancakes and good golden brown on each side.

Apple Dried Fruit Brown Sugar Maple Syrup
1/2 Cup                 Brown Sugar
1/4 Cup                 Butter
1/2 Cup                 Maple Syrup
1/8 cup                 Dried Fruits
3 Ea.                   Tart Apples Diced

Combine brown sugar and butter to a medium heat stirring to dissolve sugar and butter.  Add maple syrup and fruit continue to cook until hot but not boiling.  Serve over pancakes.

Oct 25, 2012

Halloween Parfaits

By: Amberly Asay

Do you need a spook-tacular treat this Halloween but don't want to spend too much time or worry on a dessert?  Well don't worry, these treats will have your friends excited for the holiday and their stomachs filled.

Simply take vanilla pudding, crushed Oreos and orange sprinkles.  Get a glass and put a layer of vanilla pudding, then put a layer of orange sprinkles.  Put another layer of vanilla pudding followed by a layer of Oreos.  Continue this process until the glass is filled.

Then serve to your friends and enjoy!

Oct 23, 2012

Pumpkin Cooler

By: Amberly Asay

College students do not generally have all the materials they did when living at home.  One of those things being a cooler.  When hosting a party it is nice to have drinks and other foods chilled, but finding a cooler can be difficult.  Plus, storage space is usually scarce when you're living in an apartment.

For any fall party simply purchase a giant pumpkin.  Clean out all of the pumpkin guts and seeds and fill with ice.  If you really want it to be festive you can fill it with dry ice and watch the fog appear.  If you do this, be careful to cover the dry ice so you don't burn yourself on it.

This not only gives you an instant cooler but a very festive decoration.  Enjoy your cool drinks as well as your party. 

Oct 19, 2012

Bread Pudding Recipe 2

Bread Pudding Recipe 2" pan (aprox. 9x11)

12 Each       Croissants baked, and torn into 1/4 size pieces, aprox 1 gallon of bread pieces.

4 cups          Milk

4 cups          Cream

1.5  cups      Sugar

2Tb.             Vanilla Extract

1 Tb.            Cinnamon

2 cups          Whole Eggs

Preheat oven to 400' F.

Combine cream, milk,  sugar, eggs and cinnamon into a bowl and whisk together until incorporated well and is frothy.

Place Croissant pieces loosely in a 9x11 oiled pan, pour cream and sugar mixture over croissants and stir slightly to allow custard to soak the Croissant completely.

Cover pan with plastic wrap and then aluminum foil, bake at 300' F starting at 60 min. check bread pudding after 60min by uncovering and inserting a knife in the center looking for liquid custard. Recover and continue to give 10 min intervals checking each time. When the center shows no liquid custard, it is finished.. Serve with Carmel sauce and sweetened whip cream.

Apple Caramel Sauce

1 Cup      White Sugar

1 Cup      Heavy Cream

1 Tb.       Cold Water

10 each   Tart Apples of choice (Diced)

Add the sugar into a thick bottomed pan and cook until sugar melts. Keep swirling the pan so that the sugar can cook evenly.

Once the sugar has reached a deep amber color, pull it off the heat and add a table spoon of cold water to shock the sugar. It will foam up, so make sure you're using a pan with high sides. Stir until it's completely melted into the sugar.

Next, pour in the cream, it will again foam up, whisk in until sugar is dissolved and is mostly smooth.  Next add diced apples, allow apples to cook slowly to release moisture into the caramel sauce but not evaporating.  Keep warm and serve over bread pudding.

Oct 18, 2012

Halloween Murder Mystery Date

By: Amberly Asay

Halloween is in the air, and what is more fun than scaring someone?  Scaring your date.  To create some holiday fun and tension in the air, put together a murder mystery dinner.  Murder mysteries are not that difficult to arrange and are incredibly fun.

You can purchase/download a game from the internet and pick your themes as well.  Assign everyone their specific character, and wait for the night to unfold.  There is not very much preparation required for the game (because most of it comes in the kit or the download) but there are some things you should prepare for the meal.

We suggest doing some light appetizers and fruit, a nice main course meal and several different drinks served through out the night.  Accusations and mystery solving can be quite exhausting and make guests incredibly thirsty. 

Once the evening is over and the murder has been revealed it is time to relax and eat dessert. 

Oct 15, 2012

Yukon Gold and Sweet Potato Gratin with Dried Fruits and Nuts

Serves 10

1 each                     Sweet Potato (yam) 10 oz (Peeled)

6 each                     Yukon Gold Potatoes 11 oz

5 each                     Green Onion (thin sliced)

5 oz.                      White Cheddar Cheese (Beehive Full Moon)Shredded

3 oz.                      Parmesan Cheese (Shredded)

2/3 Cup                    Cream

1/2 Cup                      Milk

Thin slice potatoes about 1/8 inch in thickness.  Butter a baking dish or use pan spray.  Arrange potatoes overlapping each other into the bottom of the baking dish.  Sprinkle with Salt, pepper, green onion, and a little cheese. Pour the milk, cream and repeat with sweet potatoes.  Alternate back and forth with the two kinds of potatoes.  On the top layer add cheese, press the potatoes down firmly to insure that the potatoes are coated with cream.  Cover with foil tightly and place into a 375 degree oven and bake for about 1.5 hours or until potatoes are tender.  Remove the foil lid and place back into the oven uncovered and bake for an additional 15 minutes or until golden brown on top.  Remove from oven and allow to rest for 20 minutes and serve with dried fruits and nuts.

Fruit and nut topping

1 oz.                          Dried Figs

1 oz.                          Dried Dates

1 oz.                          Dried Apricots

2 oz.                          Toasted Walnuts

Chop nuts and dried fruits until coarsely cut and use as a topping for the potato gratin.  You can substitute any dried fruit that you prefer .

Oct 11, 2012

BYU's Octubafest

By: Amberly Asay It is that time of year again. The air is crisp, kids are picking out their costumes, pumpkin is in everything, and the tubas are out in droves. For the past 30 years Dr. Steven Call has held the annual Octubafest at BYU. This year the festival will run October 17-20, beginning at 7:30 pm in the Madsen Recital Hall. The event is free. Call has been a member of the Music Faculty at Brigham Young University since 1979 where he currently teaches tuba, euphonium and jazz studies. He is enthusiastic about the tuba and all it has to offer. "I wanted to create an event in which the tuba and members of the tuba family (euphonium and baritone horn) have a chance to be featured,” Call said. “Often these instruments play a more supportive role in orchestras and bands, and are not thought of as solo instruments." Call wanted to remind us that Octubafest is not only a series of concerts, but also a calibration of low brass instruments with fun, entertaining music. "We always have a full or nearly full house at the concerts in the Madsen Recital Hall," Call said. "We have a workshop on Saturday for musicians of all ages. There are clinics, master classes, and a rehearsal for guests who will play in a large tuba-euphonium ensemble for the “Grand Octubafest Concert” on Saturday Night." The guest artist this year is Patrick Sheridan. Sheridan is one of the most celebrated soloists in Tuba instrument’s history. He has performed more than 3, 000 concerts in over 50 countries. He has even played in the White House, NBA half-time shows, the Today Show and on NPR’s All Things Considered.

Oct 5, 2012

Butternet Squash Hummus with Grilled Pita Bread and Toasted Squash Seeds

Butternut squash hummus with grilled pita bread and toasted squash seeds

2 Cups Garbanzo Beans
3 Cups Butternut Squash Pulp
1/3 Cup Tahini
1/4 Cup Lemon Juice
1 Tb. Salt
1/2 Ea. Red Onion (Diced)
3 Ea. Garlic Cloves
3 Tb. Olive Oil
2 tsp. Lemon Zest
2 Tb. Siracha Sauce

1.  Preheat oven to 400 degrees.  Split butternut squash and remove seeds, reserving for toasting later.  Rub flesh of the squash with oil or butter and place in 400 degree oven covered and roast for approximately 1.5 hours or until the squash is tender.  Remove squash from oven and allow to cool and remove the squash pulp.

2.  Add your cut onions and garlic clove to a baking pan or a sauté pan and cook until onions and garlic are a light golden brown color.  Allow to cool before blending with beans and squash.

3.  Combine all of the above ingredient into a food processor or blender and puree until smooth.  If the mixture is to thick add a little water while blending to thin.  Adjust seasoning to your desire.

4.  Wash the seeds that have been removed from the squash, removing the squash threads.  Place on lightly oil baking pan and season with salt.  Roast in a 350 degree oven until crunch and lightly toasted. Serve on top of hummus for garnish

Pita Bread
5 Tb. Sugar
1/4 oz. Dry Yeast (Instant)
1 Cup Olive Oil
1/2 Cup Water
1.5 Tb. Salt
3 Cups Flour
3/4 Cup Flour

1.  In a small bowl mix yeast, sugar and 1/2 cup of warm water and let sit for 10 to 15 minutes.

2.  In a large bowl mix 3 cups of flour with salt and make a well or whole in the middle, slowly stir in yeast mix and 1 cup warm until well combined.

3.  In a large bowl coat the inside with olive oil to prevent the dough from sticking, place the dough in and cover and allow to sit  in a warm area for 3 hr.

4.  After the dough has risen use the extra flour on the table surface and knead the dough for 10 minutes, add the flour to keep the dough from sticking and form dough balls, than allow the balls to sit for 10 minutes.

5.  Roll the balls to 1/8" thickness and place on a sheet pan, back of 3 to 4 minutes on each side or until lightly brown and dough puffs up.

6.  If the dough does not puff all the time  that is OK it is still a pita pocket.


Oct 4, 2012

Halloween Centerpiece

By: Amberly Asay

Growing up no shoes were ever allowed on the table, until now.  With this fall centerpiece you can bend the rules slightly and have a festive centerpiece everyone will be jealous of.

Get some black witch boots and place a foam ball inside each boot.  Stick stalks of wheat and other fall pieces into the boots so that it sticks out above the boots.

Next gather some small pumpkins and spray paint them with fall colors.  We suggest eggplant, rich orange or gold.

Arrange your items on the table and let the fall festivities begin.  

Oct 2, 2012

Autumn Spice Pumpkin Soup

Autumn Spice Pumpkin soup

Yield 1 quart

5 lbs Cooked Pumpkin Meat from the pumpkin
2 Tb. Olive Oil
1 Cup Diced Onion
3 Tb. Minced Ginger
24 oz. Chicken Broth
4 Tb. Apple Juice Concentrate
1 Ea Dice Tart Apple
4 Tb.  Maple Syrup
2 Ea. Bay Leaves
1tsp Ground Thyme
1 Tb Ground Cinnamon
2 tsp Black Pepper
1 tsp Pure Vanilla
1/2 tsp Ground Clove
1/2 tsp Ground Nutmeg
1 cup Cream

Roast a cut up pumpkin that has been wrapped with foil in a 350 Degree oven until tender and the meat
is able to be scooped away from the skin.

In a soup pot add olive oil and onion, ginger and sauté until onions are translucent, add remaining
ingredients with chicken broth excluding cream and bring to a simmer. Simmer the soup for
approximately 1 hour. Add soup to a blender and puree with cream, adjust the seasoning as needed.

Sep 24, 2012


By: Amberly Asay Supernatural powers are taking over Utah this year, and everyone needs to prepare for the 14th annual show of Thriller by Odyssey Dance Theater.

Thriller is a Halloween spectacular full of witches, mummies, Jasons, Frankenstein and of course Zombies.  Odyssey Dance Theater is comprised of 30 dancers (23 of whom are Utah born), who are skillful in all styles of dance: ballet, jazz, modern, hip-hop, tap, ballroom and Broadway.

Directed by Derryl Yeager, former Ballet West Principal, the company will perform over forty shows in Utah this year, in Salt Lake, Park City, Ogden, St. George and Provo; the closest venue being at the Covey Center for the Arts.

The Covey Center (located on 425 West Center Street) show will run from October 10-13 at 7:30 pm.  An additional show at 2:00 p.m. will take place on the 13th.  Get ready for some thrillsome adventures with these haunted performances.


In a recent article Yeager shared his passion for Thriller and hopes that everyone will come and enjoy.

"This show has become a phenomenon," said Yeager. "It has grown tremendously in popularity, and we are busy performing the show throughout the entire month!

Tickets can be purchased on the Covey Center website or at the theater. 

Zucchini Corn Cakes with Fresh Tomato and Basil Pesto Sauce

 Zucchini, Corn Cakes with Fresh Tomato and Basil Pesto Sauce

3 Cups Zucchini grated medium to small
2 Cups Corn cut from the cob
½ Cup Red Onion diced
1/8 Cup Chives minced
2/3 Cup White Cheddar Cheese grated
¾ Cup Panko Bread crumbs
4 Tb. White Flour
To Taste Salt
To Taste Pepper
4 Tb. Olive Oil (for cooking)

Combine ingredients in a bowl and mix until well incorporated. Heat a sauté pan on medium high heat with oil. Divide the cakes into the desired serving size and add to your sauté pan. Cook a few minutes or until browned on each side and the texture is firm to the touch. Serve with fresh basil tomato sauce.

Fresh Tomato and Basil Pesto Sauce

2 Cups Tomato fresh diced
4 Tb. Pesto
3 Tb Olive Oil

3 Cups Basil leaves fresh packed
4 ea. Cloves garlic
¾ Cup Asiago Cheese grated
½ Cup Olive Oil
¼ Cup Pine Nuts Toasted (can use walnuts for a cheaper version)

Combine ingredient in a food chopped or blender and chop until a paste, may need to adjust oil if to dry.

Sep 21, 2012

Pumpkin Tea Light Candle Holder

By: Amberly Asay

For this elegantly festive display you will need mini-pumpkins, some tea lights and a knife.

Wash off your pumpkins and take your tea light candle, trace it's boundaries onto your pumpkin and cut out a whole big enough for the candle to fit in.  Be careful when cutting the hole.  You can always make the hole bigger but never smaller.

Take off the top and gently place the candle inside.  Light the candle and enjoy the glow.  The pumpkins will last about 2-3 days, and you may want to put the pumpkins on a plate, so the wax doesn't drip. 

Sep 20, 2012

The Pumpkin Patches and Corn Maze

By: AmberlyAsay

I don't like scary things, I don't.  My first date was to a corn maze and as a new sixteen year old I was not looking forward to this event.  I was terrified out of my mind but sang songs and prayed a lot and made it through the corn maze.  As a result Haunted Forests and Corn Mazes are not my favorite.  However, in the college community and Utah County, corn mazes and pumpkin patches are the thing to do during Halloween.   We have gathered information on some of the best in Utah for your convenience.

For the past 16 years the Rowley’s South Ridge Farms has presented their Pumpkin Patch Hayride.  For only eight dollars guests will enjoy the seasonal pumpkin patch and festive hayrides.  Hayrides are open to the public without an appointment and leave every fifteen minutes.  Click on the link below for more information:

Garrett Hybarger, from Las Vegas, NE., enjoys the times he has attended these fun fall filled activities. 

"Pumpkins were always a significant part of my childhood during the holidays," Hyburger said. "My family would often gather together to carve pumpkins to set out for Halloween.  Every time I walk through or see a pumpkin patch, I am reminded of these good memories and look forward to sharing similar experiences with my own family someday."

Cornbelly’s Corn Maze and Pumpkin Fest, at Thanksgiving Point is the largest corn maze in Utah.  There is literally an activity for everyone here, with over 40 attractions and ten new this year, there seems to be nothing this fall venue can’t provide.  The 12-acre corn maze this year will feature the solar system and a space rover in its maze design.  For more information click on the following link:

Hybarger is not the only Halloween enthusiast, Jacob Egan, shares his passion for events.

"I start counting down the days until I can go to a corn maze the day after the corn mazes close,” Egan said. “On Christmas, I asked my parents if they could just have money set aside so that during the following fall, I could go to the corn mazes every day."

Hee Haw Farms is another Utah County favorite full of more than just the usual fall activities.  The Corn Maze and Courtyard Activities are open from September 28- November 3.  The Haunted Hayride is open from October 5-October 31.  The Cornevil Night Terrors (which are not recommended to children under 11 years old) also run from October 5-October 31.  For more information click on the following link:

Sep 14, 2012

Refrigerator Pickles

Makes 1 Quart of Marinade

2 ½ Cups                Apple Cider Vinegar
1 ½ Cups                Water
1 Cup                       Sugar
2 tsp.                       Mustard Seed
1 Tb.                         Dill Seed
2 tsp.                       Fennel Seed
2 tsp.                       Celery Seed
1 bnch.                   Fresh Dill
4 tsp                         Black Peppercorns
4 ea.                         Bay Leaves
1 tsp.                       Chili Flakes
4 Tb.                         Salt Kosher
4 ea.                         Garlic Cloves
3 Pds.                      Cucumbers
1 ea.                         Peppers               
1 ea.                         Onions
1 Pd                          Cauliflower

Combine the liquid and spices into a sauce pot bring up to a simmer.  Pour over the top of vegetables and fresh herbs.  Refrigerate and allow to marinate for at least 4 day before eating.  Best if used in 2 weeks.

Sep 11, 2012

Baked Sweet Potato with Pear and Dried Fruit Chutney

Serves 4

2ea Yams or Sweet Potatoes (washed)
2 tsp. Olive Oil
2 T. Sea Salt

3 Ea. Pears (Peeled, Seeded and Diced)
2 Tb Craisins or Dried Cherries
2 Tb Raisins
¼ Cup Red Onions (Diced)
5 Tb Honey
4 Tb Cider Vinegar
2 tsp Ginger
2 Tb. Butter (divided in half)
1 Tb Cinnamon
¼ tsp Clove
¼ tsp Allspice
2 tsp Salt

Rub olive oil on the outside of the sweet potatoes and sprinkle with sea salt. Put potatoes on a sheet
pan and place into a 350 degree oven and cook for approximately 1 ½ hours or until tender.

For the chutney add 1 tablespoon of butter into a sauce pan with Red onions and cook on medium high
heat until just starting to color slightly. Add diced pears with dried fruits, spices, honey and vinegar and
turn to a low simmer. Allow to simmer for about 1 hour or until it has started to thicken.

Once the Chutney is done swirl in 1 tablespoon of butter and adjust tartness with more honey if needed
or a little more vinegar if too sweet. Serve on baked sweet potato.

Sep 10, 2012

Stop those sticky messes!

By: Amberly Asay

Soda is accompanied with almost every party and holiday.  It is embarrassing when someone accidentally spills all over themselves.  We are grown-ups and yet we still manage to make a mess.  This simple trick will help prevent you from spilling as well as your little kids.

When opening a can of soda, twist the tab so the eye is over the hole and place a straw through it.  The tab will hold the straw in place and prevent spills. 

Sep 4, 2012

Asparagus and Herbed Cream Cheese Omelet with Gramma's Garden Chili Sauce

Serves: 4

8 ea. Large Eggs
5 T. Heavy Cream
¼ C. Diced Red Onion
½ C. Asparagus (Cut into 1/2 inch Pieces)
3 T. Canola Oil
TT. Salt and Pepper

Cream Cheese Filling
8 oz Cream Cheese
3 TB. Half & Half
2 T. Fresh Chive Minced
2 T. Fresh Dill Minced
2 T. Fresh Tarragon Minced
8 oz. Gramma’s Garden Chili Sauce

Combine Cream cheese and half and half in a mixing bowl . Mix on medium speed, scraping the sides of
the bowl occasionally until cheese is light and fluffy. Add fresh herbs and mix together well. Reserve in a
pastry bag until omelet is ready to be filled.

Crack the eggs into a small mixing bowl with cream. Stir gently with a whisk until mixed.

Heat a 6- to 8-inch omelets pan over high heat until Hot. Add the Oil making sure it coats the bottom of
the pan. Add onions and asparagus sautéing lightly.

slowly pour in the egg mixture. Tilt the pan to spread the egg mixture evenly. Let eggs firm up a little,
and after about ten seconds shake the pan a bit and use a spatula to gently direct the mixture away
from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the
sides of the pan.

Flip or turn the omelet. Pipe the herb cream cheese mixture into the center of the omelet, fold and
serve by topping with the Gramma’s Garden chili sauce.

A fall afternoon to remember

School is back in session, and now it is time to get down to what matters most at BYU: dating.  That cute new guy or girl in your ward is ready to date and so you are.  What better way to impress them then by going on a festive fall date

Get out and enjoy the great fall weather, by going on a scenic lift ride at Sundance. What a way to spend a perfect fall afternoon then by riding up with the colored leaves in the mountains.  From September 4 to October 14 the lift will be operating daily: Monday-Friday from noon to 5:00 p.m., and Saturday-Sunday from 10:00 a.m. to 5:00 p.m.  It is $11 for adult tickets.

The ride takes you to the top of the mountain where you can walk around or if you bring your bikes, bike around the top.  We suggest bringing a picnic and breathing in the crisp air.  Bring a festive warm drink, like wassail, to warm your fingers and heart. 

Aug 30, 2012

No more batter mess!

By: Amberly Asay

Delicious food is everyone’s favorite thing.  However, the mess that is usually made in the process is not a favorite.  We have one unlikely tool that will make cleaning a little easier and your day a little better.

When making cupcakes and pancakes it is easy to make a mess of the batter.  Moving it from your mixing bowl to skillet or cupcake tin can get messy and be frustrating.

Simply take an empty ketchup bottle and simply fill it with your batter.  You have just created the perfect dispenser to making no mess treats.  The batter comes out smoothly and evenly causing less stress for you and a happier stomach.

Aug 27, 2012

How to keep your apples fresh.

By: Amberly Asay

With fall quickly approaching, fresh apples are soon going to be available to indulge in and enjoy.  Especially in Utah County there are many places to buy such fresh apples.

If you are like most little kids, sliced apples taste much better and are a lot easier to eat, rather than just biting into them.  However you can't slice an apple in the morning and then bring it in your lunch because it will turn brown.  This simple trick will keep your apples fresher longer and your stomach satisifed.

Simply slice the apple and then place a rubber band around the apple, this secures the apple in place, locks in the moisture and keeps your fruit from turning brown.  Enjoy!

Aug 24, 2012

Peach and Apple Salad with Spinach and Cinnamon Honey Vinaigrette

Servings 4

3 ea Peaches (Pitted, Skinned or Skin on and Diced)

2 ea. Apples (Cored and Diced)

1/2 Cup. Quinoa, Cooked

1/4 Cup. Sharp White Cheddar Cheese, Shredded

4 T. Toasted Pumpkin Seeds
1/2 Cup  Cinnamon Spice Vinaigrette
     1/4 cup  Olive oil

     1/4 cup White Balsamic vinegar
  5 T. Honey

     2 T. Dijon Mustard

     1.5 T. Ground Cinnamon
1 tsp. Ground Nutmeg
1/2 tsp. Ground Clove
1 tsp. Salt
1/2 tsp. Ground Pepper
1 tsp. Mince Lemon Zest


To cook the Quinoa, soak the first for 5 minutes and rinse.  In sauce pan combine 1/2 cup Quinoa with 2/3 cup water and 1 tablespoon salt. Bring to simmer on stove top, cover with lid and allow to cook on low for 15 minutes. Remove from heat and let stand for 5 minutes and fluff with for and chill for the salad.

For the vinaigrette combine the ingredient and blend with a hand blender or counter top blend until mixed well. 

Combine peaches, apples with chilled quinoa, and cheese, toss with the cinnamon vinaigrette dressing.  Place on chilled bowl or plate and top with toasted pumpkin seeds.  This is also great with a protein of choice such as salmon, chicken, or steak.

Aug 23, 2012

LaVell Edwards Stadium Farmers Market

By: Amberly Asay

With the summer coming to an end and fall approaching many people are in mourning. To them fall means school, homework and books.  However, other people are excited about one thing, the LaVell Edwards Stadium Farmers Market.

The 2012 LaVell Edwards Stadium Farmers Market is going to run from 3pm-7pm or dusk (whichever is earlier) in the south stadium parking lot every Thursday from August 23rd to October 25th.  Except August 30th, due to a football game that week it will be on Friday, August 31st.

Only the freshest Utah produce will be sold along with baked goods, arts and crafts.  This market is for BYU students, faculty and staff, and of course the Utah County community. 

Be sure to keep checking the MIX! blog for the recipes from the demo booth.  To download a vendor application and contract please click on the following link:

Aug 22, 2012

Carving Watermelons- A summer holiday favorite

 By: Amberly Asay

If you are one of those people who loves the holidays and goes crazy between the fourth of July and Halloween from the lack of celebrations then we have a solution for you.  Here is a semi-festive, yet season appropriate activity to get your spirits up. 

Instead of carving a pumpkin, go ahead and carve a watermelon.  If you want to do this in true summer fashion, dress up like Tom Sawyer, have a picnic by the river and then carve your watermelon.  You can carve it anyway you would like to and with any design.

Once you are done with your masterpiece, make sure to take pictures and then, cut the watermelon and enjoy the sweet fruit. 

Jun 27, 2012

Scottish Festival

By: Amberly Asay
As dusk approaches, the sound of bagpipes drift through the night air.  The crowds chitter chatter can be heard beneath the melodies played at the ceilidh.  The anticipation can be felt through the atmosphere for the competitions, parades and food tomorrow will bring.  Welcome to the 29th annual Payson Scottish Festival.

The Payson Scottish Festival began in 1983 and is in fact the only free Scottish festival in the Western United States. The event begins Friday, July 13 with a Ceilidh, the Gaelic word for a party or festival, and then end the next day with athletic competitions, dance competitions, food and lots of bagpipe music.   

Mark Ethridge, the committee chair of public relations and sponsors, said the festival is part of the summer activities and great for families.

“The festival started out as a fundraiser for the Payson High School pipe band and has grown into what it is today,” Ethridge said. “Every year we have countless local volunteers that help make the festival continue.”

The next morning, July 14, the festivities kick off with a 5k race, a parade and opening ceremonies.  From 8am-5pm the competitions begin throughout the park.  

The Highland Athletic Events originate back to the Scottish Games in the 11th century.  The competitions were a way for men to prove their worth and show their speed, strength and agility.  The competitions include: Stone Puts, Weight for Distance, Hammer, Caber Toss, Weight for Height and the Sheaf Toss. 

The highland activities will also include the Scottish dances.  The dances were originally wartime dances used to show physical prowess, stamina and agility.  The dancers are judged on three things: their timing, technique and overall appearance. 

Cheryl Brown and her husband Larry, belong to the festival board as the food vendor chairmen.  They have been attending the festival for the past 10 years.

“The crowds love the Scottish games and the bands the most,” Brown said. “It is a free event and the Payson Park is full of thousands of people.” 

The Scottish festival features bagpipes and drum competitions with many bands coming from out of state.  The festival has several vendors and clans that you can become a part of.  Come look at the Scottish merchandise as well as the wonderful food.   

 “In our food booth we serve the ethnic food such as Scotch eggs, Haggis (made at BYU catering), corned beef and cabbage, trifle, and shortbread,” Brown said. “We also have fish and chips, pork sandwiches, twisted taters, hamburgers, hot dogs, root beer, etc…”

The Payson Scottish Festival has a little bit of fun for everyone.  With parades, music food, children events and much more, you are sure to have a jolly good old day. For a more through list of the events, go to

Fresh Peach and Raspberry Cobbler

Summer is in the air and for many of us that means it is cobbler time.  With our work schedules and other conflicts it may be difficult for us to escape to the mountains and make our delicious crockpot meals.  Luckily we have a cobbler recipe that we can make in the oven and pretend like we are in the forest enjoying the night skies. 

Fresh Peach and Raspberry Cobbler
8 Ea          Fresh Peaches - peeled, pitted and diced
1/2 CP      Fresh Raspberries
1/2 CP      Brown Sugar
1/2 Stick   Butter Small Cubed
1  tsp        Cinnamon
1 TB          Fresh Lemon Juice
3 TB          Fresh Orange Juice
2 tsp         Cornstarch 

Biscuit Topping
1.5 CP     Tree Streets 16 Grain Pancake Mix
6 TB         Cubed Chilled Butter
1 Ea         Egg
1/4 CP     Buttermilk
4 TB         Sliced almonds

Preheat oven to 375 degrees.

In a large bowl, combine peaches,  brown sugar, Cubed Butter, cinnamon, lemon juice, Orange Juice and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish.

Meanwhile, in a large bowl, add trees streets 16 grain flour mix. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.  Take you eggs an buttermilk and combine until just mixed.  The consistency should be semi moist but able to crumble onto the peach filling.

Crumble the biscuit topping onto peach filling and sprinkle with almonds.  Put your cobbler into the oven and Bake for Approximately 30 minutes or until golden brown and peaches are boiling underneath the crust.  Pull product from the oven and allow to cool until warm.

Oh what do you do in the summer time?

By: Amberly Asay

Well you made it. Finals are over. The sun is shining and you finally have a break from all of the stress.  The only problem is; that you are in Provo, and you aren’t quite sure what to do.  Thankfully, Provo has more to offer than your originally thought.  Here are 25 ideas to help get your summer started.

1.  Cool off at Seven Peaks--Provo’s water park.  With dozens of slides, wave pools and hot tubs there is something for everyone at the park.  They offer the pass of all passes, which gives a person unlimited use at the water park as well as Traflaga Fun Center.  It also offers admissions to other sports. The pass lasts for 12 months.

2. A lot of summer involves patriotic activities, and Provo has the Freedom Festival.  With several events throughout the summer there are many opportunities for concerts, festivals, lectures, parades and parties.

3. If it’s raining or the sun is just too harsh, go inside for a while and enjoy some bowling.  BYU Games Center offers bowling, video games, and billiards for your entertainment.  And if you’re hungry you can even stop and get a bite to eat at Orville & Wilburs.

4.     The Twilight Concert Series are on Thursday nights, July 5- Aug 30.  Musicians across the country and from around the world come and perform.  The concerts are free, and it is great to get out, listen to music and meet new people.

5.  Rock climbing is available to people of all ages in Provo.  There are several indoor facilities as well as many outdoor routes in Utah County.

6.  Make sure to visit Bridal Veil Falls.  It is a breathtaking double cataract waterfall.  The trails around it are great for hiking, and there are even some bike trails.  You do not want to miss what nature has to offer here. 

7.  A fun, affordable treat for the summer are snow cones, and thankfully Provo has many shacks which offer such treats.  With the shaved ice, remember to try several exotic flavors and don’t be afraid to try it with cream!

8. Take a few steps back to your childhood summers, and create a lemonade stand.  This activity is also great for FHE.  It is a great way to cool off, a good way to make a little money and to create memories.

9. Want to have a fun date roasting treats but don’t want to make a fire?  No problem just light some candles and roast fruit snacks (which crystalize very nicely) and candies over the flame. There is a little mess with these delicious treats.

10. Even if it is warm outside, go to Midway’s Crater and enjoy the natural warm water.  You can relax, swim and even scuba dive.

11. As any good Provo resident, one must hike the Y.  This hike is fun for families, dates and friends and will help you stay in shape.  If you hike it around twilight, you can watch the sun set and see the city below light up.  Remember to bring a flashlight or headlight or headlamp for the hike back down.

12.  Going fishing at the swimming hole may not be a popular phrase anymore, but in Utah County there are several reservoirs and lakes available.  Just be sure to get your fishing permit (which you can purchase at Wal-Mart).

13. Unfortunately, the drive-ins were torn down but there are still outdoor movies available this summer.  Rock Canyon Park offers free movies in the park in August on Monday nights.  The Springville Arts Park (700 South 1300 East) also offers free movies on Monday nights, starting July 2nd.

14. The Manti Pageant is a favorite for most locals who participate in it.  It runs June 21-23, 26-30. The gates open at 6pm, and the pageant starts at 9:30pm.  14,000 chairs are provided for seating.

16. The Peoples Market runs June-October, 10am-3pm in Salt Lake City. There are cheap healthy foods, local produce, artisan products and entertainment. They also have 50-cent Fridays at the Sorenson Center, so you can cool off in their nice pool for only 50-cents.

18. Even though the snow is gone (or at least it should be), the Sundance Resort has many activities to keep the fun going.  With scenic lift rides, hiking trails, fly fishing, river rafting, golfing and mountain biking, you can be sure to find a summer activity for you.

19. Are you wanting to get your dancing shoes on but don’t know how?  Well, put on your cowboy boots and head on over to The Center—222 West 500 North.  Dancing begins at 9pm and goes until midnight.  Dancing is only $4 if you show up before 9:30pm and $6 if you go afterwards.    

20. Sleeping under the stars is also a very enjoyable summer activity.  There are several campgrounds around the valley and throughout the canyons.  Don’t miss this opportunity to reconnect with nature.

21. Wishing you were spending your summer near the ocean?  Well, don’t worry here in Provo you can have the best of both worlds: mountains and the ocean.  Just go to the Provo Beach Resort for surfing, ropes courses, arcade games, virtual golf, bowling, croquet and much more.  They offer endless summer passports for $99 and are good for 12 months.
21. Free concerts are also offered at the Central Utah Gardens every two weeks beginning July 15.  Visit for more information.

22. Want to become more cultured and learned over your summer holiday but don’t want to go to school?  Well don’t worry, the Springville Museum of Art offers several free concerts, tours and relaxing days in the sculpture garden.  For more information go to

23. Dive into the depths of the sea by visiting the Living Planet Aquarium in Sandy. The student tickets are eight dollars, and you can see exotic creatures from all around the world as well as participate in penguin encounters and stingray feedings.  At the aquarium there is some splashing fun for everyone.

24. The Christa McAuliffe Space Education Center is a center that provides an opportunity for students to participate in space simulation.  They have five ships and participants can go on several missions.  The center is open to the public usually until 9pm.

25. Thanksgiving Point is known for many of its activities, but did you know that it is the biggest dinosaur museum in the United States?  Enjoy the T-Rex, hands on exploration and lectures by archeologists.

Weekly Menu Planner

Penne Pasta with Sun-dried Tomato Cream Sauce

    2 cups (8 oz.) dry penne pasta
    8 sun-dried tomatoes, chopped (about 1/3 cup)
    1 can (12 fl. oz.) Evaporated Milk
    2 cups (8-oz. pkg.) shredded Italian-style four-cheese blend
    1 teaspoon dried basil
    1/4 teaspoon garlic powder
    1/4 teaspoon ground black pepper

PREPARE pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.

MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.

ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.

Honey Mustard Grilled Chicken

    1/3 cup Dijon mustard
    1/4 cup honey
    2 tablespoons mayonnaise
    1 teaspoon steak sauce
    4 skinless, boneless chicken breast halves


    Preheat the grill for medium heat.
    In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
    Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Grilled Chicken and Pineapple Quesadillas
·      8 whole Flour Tortillas
·      2 Tablespoons Butter
·      1 cups Grilled Pineapple Cubes
·      1.5 Pounds Skinless Chicken Breasts
·      Salt And Pepper, to taste
·      3 cups Cheddar and Monterrey Jack Cheese
·      1 whole Jalapeno, Sliced – Seeded
·      1 tablespoon of finely chopped Cilantro
·      3 Tablespoons Barbecue Sauce
Idaho Sunrise

    1 large baked potato (russett or sweet)
    1 Tbsp. butter
    2 eggs
    2 strips bacon, cooked and diced
    2 Tbsp. shredded cheese
    1 Tbsp. fresh parsley, chopped
    salt and freshly ground black pepper

Lay the baked potato on its side, and use a knife to carefully cut off the top third of the potato.  With a spoon, hollow out the middle of the potato to make a “bowl”, leaving the potato as thick or thin as you’d like.  (Just remember, the more room you leave, the more room for eggs, bacon and cheese!)
Place 1/2 tablespoon of butter in the middle of each bowl.  Then gently break an egg into each bowl, careful not to break the yolk.  Top with bacon, cheese, parsley, and then season with salt and pepper.
Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set.  Serve immediately.
Crockpot Potato Chowder
8 cups diced potatoes ($.80)
1/3 cup onion, chopped ($.18)
3 Knorr bouillon cubes (these are two teaspoons in size $.10, now I used regular bouillon cubes so I needed 6 of them to equal the Knorr ones)
6 cups water
1 10 ¾ ounce can of condensed cream of chicken soup ($.59)
1 8 ounce package of cream cheese ($1.29)
½ lb bacon, cooked and crumbled ($.85)
Dried parsley or sliced green onions for garnish – optional
Combine potatoes, onion, water, bouillon, and chicken soup in the crock pot.Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese to crock pot and blend.Top with bacon and parsley or onions before serving.
Slow Cooker Sweet Potato and Black Bean Burritos

Ingredients for Filling:
1 can (15 oz.) black beans (or use 1 1/2 cups cooked black beans)
2 large orange-fleshed sweet potatoes, diced in 1 inch cubes (about 1 1/2 lb. sweet potatoes; sometimes called yams in U.S. stores)
1/4 cup vegetable stock or canned vegetable broth
2 T fresh squeezed lime juice
1 tsp. ground cumin
1/2 tsp. ground coriander
2 tsp. minced garlic
salt and fresh ground black pepper to taste

Ingredients for Burritos:
medium-sized flour tortillas (use whole wheat or low-carb tortillas for South Beach Diet)
chopped fresh cilantro for serving (optional)
shredded mozzarella cheese for serving (optional)
shredded lettuce for serving (optional)
sour cream for serving (optional)
lime pieces to squeeze on filling (optional)

If using canned black beans, drain the beans into a colander placed in the sink, rinse well until no more foam appears, and let beans drain while you prep other ingredients.   Peel sweet potatoes and cut into 1 inch cubes.

Spray the slow cooker crock with olive oil or non-stick spray.  Put beans, sweet potatoes, vegetable stock, lime juice, ground cumin, ground coriander, and minced garlic in slow cooker and cook on high for about 3 hours, or until sweet potatoes are soft to your liking.  Season the filling to taste with salt and fresh ground black pepper.

When the filling is nearly through cooking prepare toppings as desired: chopped fresh cilantro, shredded mozzarella, shredded lettuce, sour cream, and lime pieces.   Heat tortillas using the microwave or by wrapping them in foil and heating in the oven.

To assemble burritos, put a generous amount of filling inside a tortilla.  Top with cilantro, cheese, lettuce, sour cream, and a squeeze of lime juice (whichever topping you are using.)  Fold one edge up to make the bottom of the finished burrito, then fold two sides in.  Serve hot, with extra lime to squeeze on at the table if desired.

Orange Rolls

2 cups milk
1/2 cup sugar
1/2 cup oil
3 teaspoons salt
6 cups flour
2 eggs
2 Tablespoons (2 packages) yeast
1/2 cup warm water

1/2 cup (1 stick) soft butter
1 cup granulated sugar
grated peel of one orange
Mix together 2 1/2 cups powdered sugar and juice of one orange
(I usually juice the orange and then add the sugar to the taste and consistency I like.)

Stir milk, sugar, oil, and salt until sugar is completely dissolved. Add 2 cups of the flour and beat well. Add 2 eggs and stir in. Dissolve the 2 T. yeast in a 1/2 c. warm water and add to flour mixture. Mix in the remaining 4 cups of flour. Put some flour on a pastry board or counter and knead until dough is smooth and not sticky (more flour may be added if sticky). Put dough into greased bowl and let rise until double (about an hour) in a warm place. Divide dough into 6 parts and roll each into a circle. Spread with 1/6 of the filling mixture and cut into 8 wedges. Roll each into a crescent shape. Cover and let rise at least 1 hour in a warm place. Bake at 400 degrees for 8-10 minutes. Do not overcook! Pour on glaze when rolls are still warm.

Floating Centerpieces

By: Amberly Asay

Centerpieces can give some relief society presidents a hard time: who can think of a creative enough centerpiece to capture their audience?  Well this summer we have a craft for you that will capture the attention of any relief society and the world’s two most harsh elements: fire and water.

If you are anything like me you cringe when asked to do something crafty, well don’t worry.  This illuminating fire and water centerpiece is simple enough.

First, get a vase, and then pick a smaller vase to place inside.  You can attach the smaller vase to the bottom with floral adhesive.  In the space between the vases add colored water (use a food drops of food coloring to the water).  You then will place a pillar candle in the smaller vase.  Pillar candles are the most ideal for this project because of how pretty they are and the weight of the candle will keep the two vases together.  Light the candle and stand back in awe.

To give your summer night a softer glow, group multiple centerpieces with different shades of the same color on a table.  If your centerpiece will be used at church, you might consider a battery-operated candle for fire safety. 


I scream. You Scream. We all scream for ice cream.

By: Amberly Asay

With the hot summer sun beating down, our throats parch, our skin turns red and it seems there is nothing to satisfy the heat.  Thank goodness someone discovered the miracle of the frozen sweet dairy product.

As one of the nation’s most popular dessert there are thousands of waysto indulge in ice cream. You can create: mix-ins, sundaes, shakes, hard ice cream, soft ice cream and liquid nitrogen ice cream.  The possibilities are endless.

After recognizing the nation’s love for ice cream, President Ronald Reagan in 1984 designated July as National Ice Cream Month, and the third Sunday in July as National Ice Cream day.  In the United States people consume around 24.2 pints of ice cream every year and 98% of all households have ice cream.

 With 40 different flavors, BYU Creamery should have any flavor you need to satisfy your sweet tooth.  The most recent new flavor combines one of BYU’s most popular desserts with ice cream: The Mint Brownie.

With a mint colored ice cream, it is loaded with chocolate and brownie chunks.  The brownie is still soft even though it is surrounded by frozen goodness, giving the ice cream a sometimes chewy texture.  If you are feeling really adventurous for the day try the Mint Brownie Ice Cream in a homemade waffle cone.  This will add to the overall experience of eating your ice cream and help get rid of a sticky mess.

Spencer Laponi Ngatuvai, from Salt Lake City, is a communications major and an avid fan of ice cream.  He could only use one word (which he screamed) to describe his love for the new flavor.

“Epic,” Ngatuvai said.

The creamery offers other flavors as well as frozen treats, but no matter where you go this summer make sure to celebrate July by eating frozen desserts.

Helpful Hints when Barbecuing

By: Amberly Asay

With the summer and barbecue season in full swing we have just a few helpful hints to make your grilling the most memorable it has ever been.

1.     For a smoky flavor use a charcoal grill.
2.     Gas grills and charcoal grills both need to be pre-heated for about 20 minutes before grilling.
3.     When grilling use a spatula rather than a fork or tongs to flip your meat, this keeps the juices intact.
4.     You can grill any vegetable but using corn on the cob is great because you already have a shell!
5.     When barbecuing fish, salmon or steelhead trout is the best because of its natural firmness.  Consider grilling it on a soaked cedar or alder plank skin-side-down.  This will keep the meat intact and give it a nice smoky flavor.
6.     Limit your flipping of meat and try to not press down on them with a spatula, this releases juices and once they are gone, they are gone.
7.     When basting make sure you save it for last so the sugar does not caramelize or burn.
8.     Refrain from opening the lid because every time you do it releases heat and smoke.
9.     Do not cross contaminate or place your cooked meat on a plate that had raw meat on it, unless the plate has been completely sanitized.
10. Make sure to have fun and enjoy your summer.

*This has nothing to do with grilling but to avoid your ice cream cones from dripping this summer, add a few mini marshmallows to the bottom of the cone before putting in the ice cream. *

Kitchen Tongs have lots of uses!

By: Amberly Asay

As the summer months are approaching, swimming, sandals, fireworks, watermelon and fun times are in full swing.  With all of the outdoor activities, the rise in your thirst increases at a startling rate.  Don’t worry. This year we can show you a way to make your homemade lemonade even more delicious and refreshing.
For the perfect ratio of lemonade you need three things: one cup of sugar, one cup of water and one cup of lemon juice.  For college students and savvy shoppers alike the price of a juicer ranges from $40-$300.  There has to be a simpler way to get the lemon juice out of the lemon.  An unlikely kitchen gadget we may not have thought of before is perfect for getting lemon juice: the kitchen tongs.

You can use a pair of sturdy kitchen tongs and get juice out of lemons, limes and oranges.  To get the most juice out of a lemon make sure that it is room temperature and then roll them under your palm around the counter a few times before cutting.  Then simply cut a lemon in half and place in-between the prongs.  Hold it over a pitcher and squeeze the open end of the prongs with both hands.  After your juice has been squeezed run it through a strainer.

Other uses:
1. Take stuff out of boiling water
2. Give them to little kids to eat Chinese food.
3. Grab things that are difficult to reach. (pots and pans might be too dangerous if dropped)
4. Take them to the garden to get fruit that is too high to reach or tucked back behind spiny leaves.
5. Use them to play games with.

Freedom Festival

By: Amberly Asay

The late night skies will be filled with explosions this summer and thank heavens it will only be in revelry.  These events will remind us of our freedom, our country and our family.  Provo celebrates America’s Freedom Festival every summer and provides many opportunities for families to come together.

America’s Freedom Festival at Provo is a foundation whose mission is to celebrate, teach, honor and strengthen the traditional American values of family, freedom, God and country.

The Freedom Festival has events all year long but the festivities really begin in June.

On June 14, at Macey’s in Provo there will be a flag retirement ceremony.  Then on June 16 at 7pm a bell concert will be at the Carillon Bell Towers.  The Carillon has been a symbol of freedom and spirit for 30 years.  Participating in the yearly concert, BYU Carillonneur Don Cook will perform patriotic pieces along with folk, Broadway, classical and original pieces for the festivities.   Bring lawn chairs, blankets and have an evening picnic while listening to the tones of the bells.

With the festivities in full swing there is no better way to celebrate America than to play its favorite pastime. The Freedom Festival has the Firecracker Softball Tournament allowing adults of all ages to come together and play some ball.  The coed teams play June 22 through 23.  The men teams play June 29 through 30.
The Freedom Awards Gala is held on June 30 in the Utah Valley Convention Center, tickets are $30 a person.  The Freedom Award is present to individuals who have “demonstrated a unique contribution to the cause of the freedoms guaranteed in the United States Constitution and the traditional American values of Family, Freedom, God and Country.”  The recipient may be from any nation and recognized for helping God’s children with the blessing of liberty.

Another anticipated event is the Patriotic Fireside held at the UCCU Center at UVU, July 1.  The program begins at 7pm and combines inspiration music, theater and patriotism into one free event.  The event stirs patriotism within each person and leaves everyone with a memorable experience.

Independence day is a big day in and of itself but with Provo’s festivities it is one that cannot be forgotten.  The morning begins with a balloon festival and attendees can enjoy The Darth Vader hot air balloon as well as 25 others. At 9am the Grand Parade will begin, highlighting freedom with band, floats, balloons and performers.

After full day of activities, July 4 ends with the Stadium of Fire.  This year the Beach Boys will be on their 50th anniversary tour and will be the star performers.  With fireworks, dancing, music, patriotic performances and fun, the event is sure not one to be missed.  It begins at 8pm at BYU Lavell Edwards Stadium.

Adam Lutz, 21, from Springville, is anticipating the adventures summer has to offer and is looking forward to the Beach Boys performance.

“I feel the beach boys have a unique sound that everyone can relate to,” Lutz said. “Their music captures the easy going feel of summer.”

These are just a few of the highlights from all of the festivities, for a more detailed list visit www.freedom for more information.