Sep 27, 2013

Peach and Apple Foster

3/4 Cp. Peaches (Peeled and Diced)
1/2 Cp. Apples Diced
1/2 Cp. Brown Sugar
1/2 Cp. Butter
1 tsp. Cinnamon
Pinch Nutmeg
1 Tb. Apple Juice
1 Tb. Lemon juice fresh squeezed
1 Tb. Orange juice
Granola for garnish
BYU Ice cream of choice

In a saute pan add brown sugar and butter, cook over medium heat until bubbly about 3-5 minutes.  Combine apple, lemon and orang juices to pan with nutmeg and cinnamon.  Add peaches and apples continue to cook while stirring for another couple of minutes.  Serve over ice cream with granola topping.

Sep 19, 2013

Watermelon Tarragon Lemonade

3/4 Cp. Sugar
1/2 Cp. Honey
4 Cp. Water
4 Cp. Watermelon (Seedless, blended)
1/4 Cp. Tarragon (fresh)
1 Tb. Lemon Zest

Combine sugar, honey and water into a sauce pan, turn the heat up slowly until the honey and sugar are dissolved.  Pour over chopped Tarragon and lemon zest, reserve in refrigerator for three hours until the flavors have developed.  Strain the lemonade and add watermelon with ice and serve.  You can also garnish with fresh tarragon, lemons and sliced watermelon.

Sep 18, 2013

Cobweb Candles Mantle Display


By: Amberly Asay


Halloween is quickly approaching and it is time to get everything ready!  Cobwebs and candles are always a little scary, so bring this creepy mantle display to your home.

Get two dinner candles and place them in some fancy, antique looking candle holders.  Add your cobwebs and your spiders and voilà!  You have a creepy mantle display for all of your guests to enjoy.

Sep 11, 2013

Autumn Centerpiece


By: Amberly Asay

Autumn is here, and it is time to start getting creative with your centerpieces.  This one is unique and adaptable enough to use through the Halloween and Thanksgiving season.

Simply grab a vase, and fill it halfway with popcorn kernels.  Get a pillar candle, and tie an autumn leaf around it with twine.  Then, light your candle, and enjoy your dinner.

For a more complex center piece, you can use three different size vases with three different sized candles, and arrange them on your table. 

Sep 9, 2013

Panzanella Salad with Italian Meatballs

Ingredients

3 Tb. Olive oil
2 Cp. Ciabatta bread, cut into cubes
1 Tsp. Kosher salt
1 Tsp. Black pepper

3ea. Large ripe tomatoes, cut into 1-inch cubes
1ea. Cucumber, peeled, seeded and diced
3ea. Kalamata olives cut into slices
3 Tb. Capers, drained
1/2 ea. Red onion diced
20ea. Basil leaves, thin sliced

Dressing

1/2 Cp. Olive oil
1/4 Cp. White Balsamic Vinegar
3 Tb. Brown Sugar
6 Cloves, roasted garlic cloves
Salt and pepper to taste

Directions

Coat the ciabatta bread with olive oil, salt and pepper and cook in a 275 degree oven for about an hour or until it's mostly crunchy.  Reserve for salad.

For dressing, mix the ingredient in a food processor or with hand blender until garlic is chopped and smooth.

In a large bowl, mix the tomatoes, cucumber, capers, Kalamata olives, red onion and basil.  Add the bread cubes and toss with the vinaigrette.  Season liberally with salt and pepper.  Serve, or allow the salad to sit for about 20 minutes approximately for the flavors to blend and bread to soak up juices.

Italian Meatball

8 oz. Ground Beef
8 oz. Ground Pork
3ea. Eggs
1/2 Cp. Otameal
3 Tb. Milk
3 T. Siracha Sauce
1 Tb. Italian Seasoning
1/4 cp. Shredded Romano Cheese
1 Tb. Salt
2 Tsp. Black Pepper

Combine the ingredients in a mixing bowl and mix thoroughly.  Roll into the desired size of meatball and lay on an oiled sheet pan.  Bake in 350 degree oven until cooked through.  Serve on Panzanella salad.

Sep 6, 2013

Rolo Treats!

By: Amberly Asay

Growing up we loved eating Rolos!  They are just delicious with everything.  Well, one Christmas my mom made these, and they have become a must for every holiday celebration.  Set the oven for 200 degrees fahrenheit.

Put down wax paper, and lay out pretzels on the pan.  Put one rolo on each pretzel.  Cook for about eight minutes, and pull the pretzels out.  Immediately put a walnut on each rolo, and smush it down.  Let it cool, and enjoy! 

Sep 4, 2013

Cheese and Herb Biscuits with Sausage Gravy and Farm Fresh Vegetables

Cheese/Herb Mixture:
2 Cp. sharp cheddar cheese, grated
1 Tsp. Chives
1 Tsp. fresh thyme, minced

Biscuit Dough:
2 3/4 Cp. All-purpose flour plus some for dusting
2 1/2 Tsp. baking powder
1 Tsp. sugar
3/4 Tsp. salt
1/2 Tsp. baking soda
1/2 Cp. (1 stick) unsalted butter, frozen
1 1/2 Cp. buttermilk

Freeze butter.  Preheat oven to 400 F degrees.

Chop up all the fresh herbs and mix them in with grated cheese.  Cut the butter in small pieces (pea size).

In a mix bowl using the paddle, mix dry ingredients and butter together to incorporate everything well, but you are still going to see little pieces of butter, add the cheese and herbs, then add buttermilk. Mix until it all comes together, don't over mix.

Transfer the dough to the table, roll lightly, cut circles 3 or 4" thick.

Bake for about 10-15 minutes at 400 degrees.

Sausage (Bacon) Gravy: 
2 Tb. Butter
4oz Sausage
3 Tb. All-purpose flour
1/4 Cp. Diced Onion
1 1/2 Cp. Milk
1/4 Cp. Cream
Salt and pepper to taste
Dash of Tabasco pepper sauce or two

In sauce pan add butter, sausage and cook over medium high heat until sausage has cooked.  Remove sausage leaving behind the fat, add onions and sauté until translucent then add flour to the fat and cook for 1 minute.  Stir in milk and cream slowly while flour absorbs liquid, bring to a simmer and cook for 20 minutes.

Sauteed Farm Fresh Vegetables:
1 Tb. olive oil
1/4 Cp. Diced Peppers Red, Green
1/4 Cp. Corn removed from cob
1/8 Cp. Zucchini diced
1/8 Cp. Yellow Squash diced
1/8 Cp. Red onion
1/8 Cp. Diced Tomato
Salt and pepper to taste

Sauteed Vegetables until cooked to desired consistency.  Add fresh tomatoes at the end of cooking and serve on top of biscuits and gravy.