Monday, December 22, 2008

Bacon Wrapped and Cheese Filled Dates

Cream Cheese, softened
Whole Dates, pits removed
Bacon, sliced long enough to wrap around the middle of the date. (we used thick cut maple and pepper bacon)

Preheat oven to 375. Stuff softened cream cheese into the center of the date by using a pastry bag or plastic Ziploc bag with the tip cut off. Wrap stuffed date in bacon strip and fasten with toothpick. Bake for 15 minutes or until bacon is thoroughly cooked.

Note: These tasty appetizers can be made a head of time and then baked as needed.

Deviled Ham Sandwiches

Canned Ham
Miracle Whip
Sweet Relish

Combine ingredients together and serve on your favorite bread.

Saturday, December 20, 2008

Marshmallow Peanut Blossom Cookies

16.5 oz Pillsbury Refrigerated Peanut Butter or Gingerbread Cookie Dough
3 Tbl. Sugar
18 Large Marshmallows
1 Tbl. Christmas Candy Decors

Heat oven to 375. Shape dough into 36 one inch balls; roll in sugar. Place balls 2 inches apart on cookie sheet.

Bake 7-9 minutes or until edges are golden brown. Meanwhile, using serrated knife, cut marshmallows in half; dip uncut edge of each into water, then in candy decors. Immediately top each hot cookie with 1 marshmallow, candy decor-side up, pressing down firmly.

Remove from cookie sheet to cooling racks. Cool completely before storing.

Blackberry Pomegranate Glazed Ham

1 Spiral-sliced smoked Ham with glaze packet
1 C. Seedless Blackberry Jam
1/2 C. POM Pomegranate Juice (regular or blueberry)
2 Tbl. Cornstarch
1 tsp. fresh Ginger

Preheat oven to 350. In large roasting pan, place ham cut-side down. Loosely cover with foil; bake 45 minutes.

Meanwhile, in small pot over medium heat, combine remaining ingredients. Bring to a boil; cook, stirring until thickened 5 minutes.

Remove foil from ham. Brush ham with glaze. Bake 30 minutes or until golden. Transfer to serving platter; pour pan drippings over ham. If desired, garnish with pomegranates and herbs.

3 Easy Cookie Ideas

Pressed for time but want to include the kids in baking cookies. Here are a few ideas using pre-made cookie dough and a few special ingredients to make them look like you slaved in the kitchen.

Sugared Chocolate Oranges
16.5 oz. Pillsbury Sugar Cookie Dough
1/2-1 Dark or Milk Chocolate Orange, crushed

Mix together and bake according to package directions.

Peppermint Chocolate Chip Cookies
32 oz. Pillsbury Chocolate Chip Cookie Dough
1 Box Candy Canes, crushed

Mix together and bake according to package directions.

Soft Gingersnap Delights
16.5 oz. Pillsbury Gingerbread Cookie Dough
Sugar in the Raw (sold by the organic and alternative sugar)

Slice cookie dough into desired size cookie. Roll dough into individual balls and then roll in the raw sugar. Bake according to package directions.

Party Slush

8 C. Water
3 C. Sugar
18 oz. Cran Raspberry Juice Concentrate
Sprite To Taste

Combine the water, sugar, and juice until the sugar has dissolved. Place in a 9x13 pan and then in the freezer. Allow to freeze overnight. Remove from freezer 45 minutes before serving and crush with a fork or wooden spoon before service.

Friday, December 19, 2008

Gilled Cranberry Turkey Sandwiches

This is a great way to use leftover turkey and cranberry sauce, but lively enough to forget that you are having leftovers!

2 slices per person Farm Bread
Turkey Slices (we used turkey from our deli but leftover turkey works well too)
Whole Berry Cranberry Sauce
Miracle Whip
Cheese (optional)

Butter bread for grilling. Add a nice layer (about 1 Tbl.) of Miracle Whip and a nice layer of Cranberry Sauce (about 2 Tbl.) to the bread. Add turkey and grill until golden brown and inside is nice and hot. If using cheese grill until cheese is melted.

Note: Try this with An-Jo Nanny's Carolina Style BBQ Sauce for an added "Sass" to your sandwiches, potato salad, or dipping sauce for your chicken fingers!

Monday, December 15, 2008

Easy Apple Cobbler

6 Granny Smith Apples, cored peeled and sliced
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1/2 C. Water
1 Tbl. Vanilla
1 pkg White Cake Mix
1/2—3/4 C. Rolled Oats
3/4 C. Brown Sugar
1/2 C. Butter, melted

Preheat oven to 350 degrees and lightly grease a 9x13 pan.

Toss Apples with the cinnamon, nutmeg and vanilla before placing them in the bottom of the pan. Pour 1/2 C. water into the corner of the pan so you don’t wash off the cinnamon.

In a separate bowl combine the cake mix, oats, brown sugar and melted butter until mixture is crumbly. Pour over apples and bake for 40-50 minutes.

Note: To make this recipe even quicker replace the apples, cinnamon, nutmeg, and water with a can of apple pie filling, add the vanilla to the pie filling, and then follow the recipe above for the cake topping.

Clam Chowder

2 6.5 oz. Clams
1 med Onion, chopped
1 C. Celery, chopped
3 med. Potatoes, cut small cubes
1 qrt. Half & Half
¾ C. Butter
1 C. Flour
2 Tbl. Balsamic vinegar
Salt and Pepper to taste

In 5 quart pot put onions, celery, and potatoes. Pour juice from clams over vegetables. Cover just over top of vegetables with water. Cook until vegetables are tender. In large sauce pan melt butter and add flour to make roux. Add half & half to roux, stir until thickened. Pour over
vegetables (do not drain water off vegetables).

Mix well adding vinegar, clams, salt, and pepper to taste. Stir while heating.

Saturday, December 13, 2008

Pulled Pork Loin with Mustard BBQ Sauce

1 Pork Loin
Salt and Pepper to taste
Season meat with salt and pepper before roasting in a crock pot for 8-12 hours. Remove loin and shred meat into nice sized sandwich pieces. Return to crock pot and add An-Jo Nanny’s Carolina Style BBQ Sauce to taste. Allow flavor to meld together for 20-30 minutes before serving.

Mustard BBQ Sauce

Although we will be sampling this with a bottled sauce this recipe is for the “I can do that!” recipe lovers!

Peach Mustard BB-Q Sauce
3 Tbl. Butter
2 Tbl. Onion, minced
2 cloves Garlic, minced
3Tbl. Cider Vinegar
1/2 C. Whole Grain Mustard
3/4 C. Peach jam or Preserves
1/2 tsp. Kosher Salt

Saute butter, onion, and garlic for 3 minutes. Add the vinegar and saute for another 4 minutes or
until liquid is almost gone. Add the mustard and jam and simmer for 1 minute. Remove from heat and add the salt.

Monday, December 8, 2008

Neighborhood Gifts - As Seen on KSL's Studio 5

Our Savory Selections Team Lead, Marilyn Bilbo, was invited to do a 4 minute segment for Studio 5 showcasing the various baskets our Sandy store is offering for the Holiday Season! The producers suggested she bring 6 gift ideas to share and a few for a background display. When we got there they loved Marilyn's selection so much they requested she try to talk about each one in 4 minutes! Whew! The best part is that all the ideas shown were between $4.00-$35.00! Marilyn did a great job showing her many talents and representing the Sandy Store! Way to go Marilyn!

Movie Night Basket: Great Movie, Blanket, Cocoa, and Fun Cookies

Family Dip Night: Pretzels, Various Cookies & Wafers, Dipping Chocolate

Key for Santa (see below for full verse)

All Natural Basket: Various Burt's Bee's Products and a Cordless Waterfall

Relaxing Weekend Basket: Blanket, Book, Puzzle, and Hot Cocoa

Oven Mitt, Cookie Mix, Cookie Frosting, Cookie Cutter, and Wooden Spoons

Gourmet Cooking: Raspberry Chipotle Sauce with Measuring Spoons

Neighborhood Gifts - Pictured on KSL

Plate of Cookies: Made from scratch cookies from our Bakery Department and a Festive Holiday Plate!

Stocking Filled with Goodies Like Popcorn, Soda, Movies, or Small Games

Snowman Bowl with 2 small Sodas and Box of Popcorn

Soup Bowl with Utah's Own Bear Creek Soup Mix

& Cheeze It Crackers

Snowman Hot Chocolate Mugs filled with goodies like
Hot Cocoa Mix, Candy Canes, Cookies, and Mini Marshmallows!

Assorted Candles with Story (Stories Follow)

The Legend of the Christmas Candle

Many years ago an old Cobbler and his wife lived in a little village in Austria.
Although very poor, what they owned they shared with others. Each night
they placed a lighted candle in the window of their cottage
a sign of hospitality to travelers needing shelter.

Through the years, war and famine plagued the little village.
Yet, as though some mysterious charm guarded them,
the cobbler and his wife suffered far less than their neighbors.

One evening, on the night before Christmas, the villagers gathered to discuss
their plight. “There is something special about the cobbler and his wife.” said one villager. “They are always spared our misfortunes. What do they do that we do not? Let us put a candle in our windows too. Perhaps that is the charm.”

That night every home lit a Christmas candle in each window,
and lo, before the sun rose, a messenger brought great news to the village.
Peace had come! The village gave thanks to God for this blessing of peace
and vowed to always light candles on Christmas Eve.

If You Have No Chimney

If you have no chimney

on Christmas Eve,

awaiting the presents

that Santa will leave.

Just hang the key

by the door for him,

and all the gifts will be left within.

Candy Cane Story

Jesus Gentle Shepherd,

This cane of red and white

Proclaims the sweet love story

Born Christmas night.

This cane, you see, when turned around

Begins your name of Love

And now becomes a symbol

Of peace proclaimed above.

The lively peppermint flavor

Is the regal gift of spice.

The white is your purity

And the red your sacrifice.

And so this cane reminds us

Of just how much you care

And like your Christmas Gift

To us it's meant for all to share.

Legend of the Christmas Stocking

A kindly nobleman grieved over

the death of his beloved wife and

foolishly squandered his fortune.

This left his three young daughters

without dowries and thus facing a

life of spinsterhood.

The generous St. Nicholas, hearing

of the girls, came forth to help.

Wishing to remain anonymous, he

road a white horse by the

nobleman's house and threw three

pouches of gold coins down the

chimney where they were

fortuitously captured by the

stockings the young girls had hung

by the fireplace to dry.

Neighborhood Gifts - Homemade Body Scrubs

Body Scrubs:
Martha Stewart Living

You need only four ingredients to make these moisturizing exfoliants. The base can be made from either Epsom salts or sugar, depending on whether you want a large or fine grain. Color the scrubs with shades that are in keeping with some of the scents you use -- pink with grapefruit, for example, or green with eucalyptus.
Makes about 2 1/3 cups.

Tools and Materials
2 cups Epsom salts or organic cane sugar
1 cup carrier oil
8 drops essential oil(s)
1 drop food coloring
Special equipment: plastic pipette, canning jars

1. Stir together Epsom salts or sugar and carrier oil in a bowl, mixing well.
2. Using pipette, add essential oil, 1 drop at a time. Add food coloring, and stir until color is even throughout. Spoon into canning jars.

Neighborhood Gifts - Homemade Bath Fizzies

Bath Fizzies:
Martha Stewart Living

1/2 C. Citric Acid

1 C. Baking Soda

3/4 C. Cornstarch

1/4 cup organic cane sugar

About 6 drops food coloring

10 to 15 drops essential oil(s)

Special equipment: 2-ounce travel-size spray bottle, plastic pipette, silicone ice-cube tray, storage jars


1. Stir together citric acid, baking soda, and cornstarch in a glass measuring cup.

2. Pass mixture through a fine sieve or a flour sifter into a mixing bowl. Stir in sugar.

3. Fill spray bottle with water, and add food coloring. Spritz mixture lightly (it should become damp but not fizzy) until you can pack mixture with your hands.

4. Using pipette, add oil, 1 drop at a time, until strength of scent is to your liking. Using a metal spoon or your hands, mix ingredients until color is even throughout (mixture will begin to dry out; when this happens, spritz until packable again).

5. Spoon into ice-cube tray, pressing firmly. Let dry at room temperature overnight. Pop out of tray gently. Transfer to jars.

Neighborhood Gifts - Homemade Bath Snowballs

Bath Snowballs:
Martha Stewart Living

These fragrant spheres for the bath (we scented ours with peppermint oil) are made by packing Epsom salts into a plastic mold. The bath "snowballs" can be tinted any color. You'll need 3 to 4 days to make the bath balls because of the drying time between steps.
Makes 2 large or 4 small balls.

Tools and Materials
2 cups Epsom salts
2 tablespoons water
A few drops essential oil(s)
1 drop food coloring, plus more if desired
Special equipment: plastic pipette, large or small round bath-ball molds, storage jars

1. Stir together Epsom salts and water in a mixing bowl. Using pipette, add oil, 1 drop at a time, until strength of scent is to your liking. Add food coloring, 1 drop at a time, until desired shade is achieved; stir until color is even throughout.
2. Spoon a generous amount of mixture (more than necessary) into 1/2 of a bath-ball mold. Pack firmly. Repeat, packing mixture into second half of mold. Press pieces together until they connect. Remove top half of mold very carefully. Let bath ball stand, mold side down, overnight (set ball on an overturned jar lid to keep it from tipping over).
3. Remove mold carefully. Invert, and let ball dry completely, 2 to 3 days more. Transfer to jars.

Neighborhood Gifts With Fun Sayings

Box of Jolly Time Popcorn - Have a Holly "Jolly" Christmas!

Paper Towels, Box of Tissue or Cloth Christmas Towel - "Bot out your troubles; absorb the Christmas Spirit!"

Cheese Grater - There are no other neighbors "grater" than you!

Twine, Rope, or Climbing Clips - "We couldn't Restrain ourselves from wishing you a very Merry Christmas!"

Pack of Gum, dish soap or Liquid Hand Soap - May your Holidays "Bubble" over with fun!

Pack of Gum - "By Gum, You're Great! Have A Merry Christmas!"

Pack of Oreo cookies and some Milk - "Ho, Ho, Ho, Oreos, Please don't wrinkle up your nose! Get some milk, just dunk, and dip. Then go ahead and take a sip!

1/2 C. Colored Sugar Crystals + 1/2 C. uncooked Oatmeal +1 C. Mini Marshmallows - Magic Reindeer Food "On Christmas Eve before you go to bed sprinkle this Magic Reindeer food on your lawn. The sprinkles will glisten and the marshmallows will glow. Leading Rudolph to your front door. Merry Christmas!"

Ground Spices or Sprinkles - May your Christmas be sprinkled with laughter and love!

Sunny D - We're sending "Sunny" warm winter wishes your way!

Box of Matches - "No one Matches you as a neighbor" Merry Christmas!

Basket of Goodies - "Wishing you a basket full of Christmas blessings."

Store bought fudge -

A day or two ago
I thought I'd make a treat
For all my special friends
a Christmas treat to eat.
My intentions were top notch
But my schedule wouldn't budge
Hence, here's this edition
Of my homemade Christmas Fudge!
The Greatest Gift of All
Once upon a time
In a very far away place
There was a kind dear woman
With a tender, loving face.
She was full of charity
The greatest gift of all
And she'd give of anything she had
Even if the gift was small.
She always took great care
Of every puppy or lost kitten
And to anyone in need
She'd give a stocking or a mitten.
She would always say the spirit
Of Christmas was to believe
And if you ever asked her why
She'd say, "To give is to receive."
And so my friend I'd like to pass
Her tradition on to you.
And hope the giving spirit lasts
The whole year through.
Christmas Candle
When you light the Christmas candle,
When you see the golden glow
When you watch the flame grow brighter,
When the wax begins to flow;
Will you light another candle
Way down deep within your soul
That will help to guide your footsteps
Ever nearer to your goal
As you seek to find the Christ child
When he comes to earth again
To be born, not in a manger,
But within the hearts of men.

Mini Cheesecakes

16 oz. Cream Cheese
1/2 C. Sugar
1/2 tsp. Vanilla
2 Eggs
Vanilla Wafers

Preheat oven to 350. Beat cream cheese, sugar, and vanilla with electric mixer, medium speed until well blended. Add eggs; beat just until blended. Place wafer on bottom of each muffin liner. Spoon cream mixture evenly over wafers. Bake 20 minutes or until center is almost set. Cool. Refrigerate for at least 2 hours.

Friday, December 5, 2008

30 Minute Fudge

4 1/2 C. Sugar
1 can Evaporated Milk
12 oz. Chocolate Chips
7 oz. Marshmallow Creme
2 tsp. Vanilla
1/2 lb. Butter
2 C. Walnuts, chopped (optional)

Mix sugar and milk together. Dissolve bring to boil stirring constantly. Boil for 8-10 minutes. Have all other ingredients in a bowl. Pour the hot mixture and stir until choclate chips and butter melt. Pour in buttered pan. Put in fridge utnil well set.

Caramel-Coated Spiced Nuts

2 Egg Whites
2 tsp. Water
1 1/2 C. Roasted Salted Almonds
1 1/2 C. Pecan Halves
1 C. Whole Salted Cashews
1 C. Brown Sugar, packed
3 tsp. Pumpkin Pie Spice
1 tsp. White Pepper

In a large mixing bowl, beat egg whites and water until foamy. Add the almonds, pecans, and cashews; stir gently to coat. Combine the brown sugar, pie spice and pepper; add to the nut mixture and stir gently to coat.

Spread into a greased cookie sheet and bake at 325 for 30 minutes. Stir every 10 minutes. Cool completely.

Orange Chicken Bites

2 Egg Whites
1/4 C. Corn Starch
1/4 C. Sesame Seeds, toasted & mashed
1/8 tsp. Black Pepper
2 Chicken Breasts, cut into bite size pieces
1 C. Fresh Orange Juice
2 Tbl. Soy Sauce
1 Tbl. Sugar

Combine the egg whites, corn starch, sesame seeds, and pepper together. Add chicken to mixture and saute in batches until chicken is cooked through and golden brown. While chicken is cooking combine the OJ, soy sauce, and sugar in a pan and simmer until mixture is 1/2 it's original size. Pour over cooked chicken and enjoy.

Variation: Try using tangerine juice in place of the OJ!

Confetti Pepper Relish

1 Red Pepper, small diced
1 Green Pepper, small diced
2 Jalapenos, small diced
1/4 C. Apple Cider Vinegar
1 C. Sugar
1/2 pkg liquid gel certo

Saute the peppers together and add the vinegar and sugar. Simmer until the sugar is dissolved. Add the certo gel and allow to cook for 5 more minutes. Remove from heat and refrigerate. Serve with cream cheese and crackers.

Note: This relish is also wonderful on tacos, flautas, nachos, eggs, or just about anything else you want to spice up!

Crab Sushi

4 C. Cooked Stickey Rice
3 Tbl. Rice Wine Vinegar
2 1/2 Tbl. Sugar
2 tsp. Sea Salt
Imitation Crab
Avocado, sliced in thin long strips
Cucumber, Sliced in thin long strips

Combine all ingredients together mixing gently.

Place rice on top of seaweed sheet about 1-2 grains of rice thick. At one end of the rice sheet place the crab, avocado, and cucumber. Roll up making sure to end with a tight roll. Slice with a wet knife and serve with crushed red pepper paste, wasabi, and pickled ginger.

Note: To make sticky rice allow rice to soak for 15-20 minutes before cooking.

Eggnog Smoothie

2 qrts. French Vanilla Ice Cream
2 qrts. Eggnog
2 Liter Cream Soda

Mix ice cream in a large bowl with the eggnog using a potato masher. Then slowly add cream soda, top with ground cinnamon or crushed candy canes and serve.

Chocolate Waffles with Peppermint Whip Cream and Hot Fudge Sauce

1/2 C. Butter, melted
3/4 C. Sugar
2 Eggs
1 tsp. Vanilla
4-5 Tbl. Cocoa Powder
1/2 tsp. Cinnamon
1 tsp. Baking Powder
1/2 tsp. Salt
1 1/4 C. Flour
1 C. Milk

Combine all ingredients together and stir. Pour into preheated waffle iron and cook according to waffle maker specifications. Top with whip cream (recipe follows) and Hot Fudge Sauce (recipe follows).

Whipped Cream
8 oz. Whipping Cream
1/2 -1 tsp. Peppermint Extract
Sugar to taste

Whip cream to soft peaks. Add the peppermint extract and sugar. Continue to whip until stiff peaks form.

Hot Fudge Sauce
1/2 C. Chocolate Chips
1/4 C. Butter
2/3 C. Evaporated Milk
1/2 C. Sugar
1 tsp. Vanilla

Melt Chocolate and butter in saucepan. Add the milk and sugar cooking till thick and bubbly. Remove from heat and add vanilla. Serve hot!

Thursday, December 4, 2008

Fruit Smoothies

2 C. Peach Nectar
2 C. Vanilla Yogurt
1 C. Frozen Peaches (or 1 whole fresh peach)
6 whole Strawberries, frozen
1 1/2 Tbl. Sugar
1/8 tsp. Cinnamon

In a blender, combine all ingredients; cover and process for 30-45 seconds or until smooth. Pour into chilled glasses; serve immediately.

Monday, December 1, 2008

Turkey A La King

1 tube refrigerated Buttermilk biscuits
1/4 C. Butter, cubed
1/2 C. Flour
1 can Chicken Broth
1 C. Milk
2 C. Turkey, cooked & cubed
1 C. Carrots, cooked & cubed
1 C. fresh Green Beans, cut
1/2 tsp. Salt
1/4 tsp. Pepper

Bake biscuits according to package directions. meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the turkey, carrots, green beans, salt and pepper; and heat through. Serve with biscuits.

Monday, November 24, 2008

Tailgate Party - Tortellini Soup

1 lb. Italian Sausage, casings removed
1 large Onion, chopped
2 Carrots, peeled and chopped
4 C. Beef Broth or Chicken Broth
1/2 tsp. dried Italian Herb Seasoning
1/2 tsp. Salt
1/4 tsp. Pepper
8 oz. Tomato Sauce
19 oz. Tomatoes in juice, chopped but reserve juice
2 C. Mushrooms, sliced
10 oz. Cheese Filled Tortellini
1 Zucchini, quartered lengthwise and sliced
1/4 C. Parsley, chopped fresh
2 Tbl. Parmesan Cheese

In a large nonstick skillet over medium-high heat, cook sausage 8-10 minutes, or until browned, stirring to break up meat. With a slotted spoon, transfer to slow cooker. Add onion, carrots, broth, Italian seasoning, salt, pepper, tomato sauce, tomatoes, and mushrooms to slow cooker.

Cover and cook on high 3-4 hours or on low 6-10 hours, or until vegetables are tender.

Meanwhile, cook tortellini according to package directions. Drain.

Add zucchini, parsley and tortellini to slow cooker and cook on high 15-20 minutes, or until zucchini is tender. Spoon into individual bowls and top with Parmesan.

Saturday, November 22, 2008

Week #2 of Our Thankfull Tree

Apple Breakfast

1/2 C. Butter
4-6 medium Apples; cored, peeled, & sliced
6 Eggs
1 C. Milk
1 C. Flour
1/2 C. Sugar
1 Tbl. Cinnamon
1 Tbl. Sugar
Lemon Juice

Preheat oven to 500 degrees. Saute the butter and the apples until apples are almost soft. Combine the eggs, milk, flour, cinnamon, and sugar together in a bowl. Place sauteed apple mixture in the bottom of a greased 9x13 pan. Pour egg mixture over the top and sprinkle with the cinnamon and sugar. Bake for 12-15 minutes or until mixture is thoroughly cooked through. Sprinkle with lemon juice and serve hot with butter syrup.

Butter Syrup

1/2 C. Butter
1 C. Sugar
1/2 C. Evaporated Milk

In a saucepan over medium heat melt the butter and sugar together until smooth. Add evaporated milk, bring to a boil, and remove from heat. Serve Hot!

Variations: Try adding a teaspoon or two of vanilla or maple flavoring. Or try using 3/4 -1 C. of your favorite jam instead of the sugar!

Great on top of ice cream, fresh peaches, cobblers, pancakes, waffles, and just about anything else you can think of!

Friday, November 21, 2008

Tailgate Party

It's that time of year again, when folks all across the great state of Utah begin seeing red and blue! Whether you root for the Utes, cheer on the Cougars, or refuse to take sides, the big game always delivers plenty of surprises and excitement.

We're dedicating our whole weekend to this one monumental game of the year. Friday we've got you covered with tailgating foods; Saturday we're getting you ready for the big game with a wonderful breakfast; and Monday we're bringing you a great soup that will surely help you get your voice back! Just remember: True Winners are GOOD SPORTS!

Chicken Wonton Rolls

3 oz. Cream Cheese, softened
6 Tbl. Butter, softened, divided
2 Tbl. Green Onions, minced
1/2 tsp. Lemon-Pepper seasoning
1 1/2 C. Chicken, cooked and finely chopped
4 oz. canned Mushrooms, drained and chopped
12 oz. Won ton Wrappers
2/3 C. Salad Croutons, crushed

In a small bowl, beat cream cheese, 2 Tbl. butter, green onions and lemon-pepper until blended. Stir in chicken and mushrooms. Place a rounded teaspoonful in the center of a won ton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal. Repeat.

Melt remaining butter; brush over won tons. Coat with crushed croutons. Place on a baking sheet and bake at 425 for 12-15 minutes, turning once. Serve with warmed apricot ginger sauce.

Apricot Ginger Dipping Sauce

1 jar Apricot Preserves
4-6 Tbl. Rice Wine Vinegar
3 inch piece fresh Ginger, grated

Combine all ingredients in a saucepan and heat adjusting seasoning to suit your tastes.

Monday, November 17, 2008

Easy Homemade Chicken Noodle Soup

4 Chicken Breasts
Celery Salt
2 cans Chicken Broth
3 pkgs. Chicken Gravy Mix
6 unpeeled Potatoes, sliced
1 Onion, sliced
1 bag Baby Carrots
1 bag Country Pasta Wide Egg Noodles

Place chicken in a large stock pot and add enough water to cover. Season water with salt, pepper and celery salt. Boil until chicken is cooked. Remove chicken, dice it, and set it aside. Add chicken broth and gravy mix to the chicken water. Add potatoes, onions, carrots, and cook until carrots are tender. Add noodles and cook until noodles are tender. Add chicken back into the pot and heat until warm. Serve with bread bowls, biscuits, or bread sticks!

Saturday, November 15, 2008

Chicken in a Bisket

6 oz. Cream Cheese, we used the garden vegetable one
2 Tbl. Butter, melted
2 Tbl. Green Onion, minced
2 Tbl. Milk
1/2 tsp. Salt
1/4 tsp. Pepper
4 C. Chicken, cooked and cubed
8 Terrel's Rolls, thawed
3-4 Tbl. Butter, melted
1 C. Seasoned Stuffing Mix, crushed

In a small bowl, beat cream cheese, butter, chives, milk, salt and pepper until blended. Stir in chicken. Divide mixture into 8 equal sections and set aside.

Using your hands or a rolling pin flatten the bread dough until the chicken mixture will fit inside the dough. Next spoon chicken mixture into the center of flattened dough. Bring edges up to the center and pinch to seal the edges making a ball shape. Dip bread ball into the melted butter and then in the crushed stuffing. Place on a cooking sheet and repeat with remaining dough. Bake at 350 degrees for 15-18 minutes or until heated through.

Note: This is a great recipe to use canned chicken or leftover turkey!

Lemon Truffles

2 C. Vanilla Chocolate Chips
10 oz. Lemon Curd
3 C. Vanilla Wafer, crumbs (one box)
1 C. Powdered Sugar
1 C. Toasted Coconut or Chopped Pecans

Because this recipe is dealing with melted chocolate we recommend you get everything in place (mis en place) before you melt your chocolate. This will help the mixture to be smooth rather than needing to be reheated to create the correct texture.

In a microwave safe bowl, melt vanilla chocolate until smooth. While chocolate is melting mix the dry ingredients together. Stir in the lemon curd to the chocolate and mix until smooth. Add the wafer sugar mixture to the lemon curd mixture. Chill until firm enough to handle. Roll into 1/2 inch balls. Roll each ball in coconut or pecans and serve.

Note: To help the scooping part go faster we would recommend using a truffle scoop or small cookie scoop or if those are not available you can wrap the dough in wax paper or plastic wrap as a long tube before chilling. When you are ready to roll it in the coconut or pecans simply cut the tube into sections and roll between your hands to form the ball shape.

Mango Salsa

This was a spontaneous side dish that we came up with to go along with our hearty burrito and we wanted to include the recipe here for all of you to have.

4 Mango's, chopped
1-2 Jalapenos, small diced
1/3 Red Onion, small diced
1/2 bunch Cilantro, chopped
Juice of 1 Lime

Mix all ingredients together and chill 1 hour.

Note: this is also wonderful with chopped pineapple and chopped kiwi when they are in season! Enjoy!

Friday, November 14, 2008

Thankful Tree

Looking for a great way to focus on being thankful? Here is a quick and easy idea that also helps you re use some of our paper bags!

Cut out a tree using our brown paper bags and attach it to a wall you see often in your home. Next cut out a bunch of leaves from fall colored paper.

Each time you sit down to your family meal take out a bunch of leaves and have everyone write what new thing they are thankful for. Tape the leaves to the tree and watch it grow! Check back each week and see how our tree is doing!

Hearty Burrito

1/2 lb. Ground Beef
1 large Green Pepper, chopped
1 med Onion, chopped
16 oz frozen cubed Hash Brown Potatoes, thawed
15 oz Black Beans, rinsed and drained
14.5 oz Mexican diced tomatoes with juice
1 C. frozen Corn, thawed
1/2 C. Salsa
1/2 C. Rice, cooked
2 tsp. Chili Powder
1/2 tsp. Salt
2 C. Cheddar Cheese, shredded
8 (10 inch) Flour Tortillas

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add the potatoes, beans, tomatoes, corn salsa, rice, chili powder, and salt. Sprinkle 1/4 cup cheese off center on each tortilla; top with about 1 cup beef mixture. Fold sides and ends over filling.

Place burrito seam side down on a baking sheet and bake at 350 for 25 minutes or until heated through. Serve with sour cream, tomatoes, guacamole, and salsa.

Monday, November 10, 2008

Charlie Skinner

As many of you know our dear friend and coworker, Barbara, lost her son this past week as he was serving in the line of duty. Our hearts go out to her and her family as they mourn their loss. We love and miss you Barbara, hurry back to us as soon as you can.

Charles B. "Charlie" Skinner
Charles B. Skinner "Charlie" Charles B. Skinner was tragically taken from us on Nov. 8, 2008 from injuries he sustained while protecting the community he loved and served.Charlie was born on June 12, 1978 in Salt Lake City to Barbara Yates and Charles R. (Cathy) Skinner. He graduated from Olympus High School and served an honorable mission in Tulsa, Oklahoma. His life truly began when he married his "sunshine", Kaitlyn Koehn Skinner, on July 11, 2006, in the Bountiful LDS Temple. One month ago, Charlie and Katy became the parents of beautiful twins, Zack and Emma. Charlie loved his family and spent every possible moment with his wife holding the new babies. Charlie joined the North Salt Lake Police Department six months ago after working for Salt Lake City Police. Charlie was an excellent public servant and truly enjoyed the opportunity of helping members of the community. Consistent with this commitment, his last act of service was to donate organs to help others in need. The family would like to recognize and acknowledge the support of the law enforcement community as well as members of the public who have shown such great love during this very difficult time. Charles is survived by his wife and children, his parents and grandparents Tom and Connie Yates, Katy's family including her parents, Susan Koehn and David Copeland, Gary and Tammy Koehn, and siblings Madison, Abigail and Grayson Koehn. Grandparents, Brant and Janet Johnson and Patricia Koehn Eudy. He is also survived by numerous aunts, uncles and cousins who loved him dearly. Funeral services will be held 11 a.m. Friday, Nov. 14, 2008 at the Bountiful-Woods Cross Regional Center, 835 N. 400 E. North Salt Lake. Friends may call Thursday, Nov. 13 from 5-8 p.m. at Lindquist's Bountiful Mortuary, 727 N. 400 E. and Friday 9:30-10:45 a.m. at the Regional Center prior to the services. Interment Bountiful City Cemetery. Condolences may be shared at

Baked Yams

4 Yams or Sweet Potatoes
Vegetable Oil
3 Tbl. Brown Sugar
1 1/2 tsp. Cinnamon
1/2 C. Whipped Butter

Preheat oven to 350 degrees. Rub oil on outside of yam and bake for 45-75 minutes.

As potatoes bake whip the brown sugar, cinnamon, and butter together until smooth, light and fluffy. When potatoes are fork tender remove from oven slice open and top with brown sugar mixture.

Reuben Crescent Bake

Taste of Home
2 tubes (8 oz each) Refrigerated Crescent Rolls
1 lb. Swiss Cheese, sliced
1 1/4 lb. Pastrami, sliced
1 (14 oz) can Sauerkraut, rinsed and well drained
2/3 C. Thousand Island salad dressing
1 Egg White, beaten
3 tsp. Caraway Seeds

Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 9x13 pan. Bake at 375 for 8-10 minutes.

Layer with half of the cheese and all of the pastrami. Combine sauerkraut and salad dressing; spread over pastrami. Top with remaining cheese. On a slightly floured surface, press or roll second tube of crescent dough into a 9x13 rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds.

Bake for 13-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting. Yield: 8 servings.

Friday, November 7, 2008

Welcome to November!

November is a great time to pause and look at what we really have to be thankful for. Since Thanksgiving and family go hand in hand, all month long we are sharing some of our families' favorite recipes with you. Consider this our "Thank you for being a part of our Macey's family!"

To make your holiday season a bit easier we have created this blog so you can access our recipes 24/7! We've also added an email address so you can ask questions, get cooking advice, and share your favorite recipes with us.

We hope you enjoy these new features, and "Thank you for shopping at Macey's"

Honey Butter

Food Network

1 lb. Butter, soft
1/4 C. Honey
1/2 tsp. Cinnamon
1/2 tsp. Vanilla

Combine all ingredients together and beat until smooth. Serve on hot scones, rolls, or pancakes!

Cheddar Chicken Soup

1 lb. Chicken, diced
1 C. Onion, chopped
2 cloves Garlic, minced
4 1/2 C. Chicken Broth
1 3/4 C. Potatoes, diced
2 1/4 C. Corn, frozen
1/2 C. Flour
2 C. Milk
3/4 C. Cheddar Cheese (medium or sharp)
Salt and Pepper to Taste

Saute the chicken, onion, and garlic for 5 minutes. Add the broth and the potatoes then simmer for 20 minutes. Add the corn and continue to cook for 3 minutes.

Combine the flour and the milk then add that to the pot and simmer for 5 minutes. Add the cheese and season to taste.

Saturday, November 1, 2008

Charlotte's Web Cookie

We had a problem with some of our ingredients not getting here in time to do the pumpkin version of this recipe so with some quick thinking by our Savory Selections leader we came up with this yummy variation! People liked it so much I thought we should put it up on our blog for everyone to see. We hope you all had a wonderful and safe Halloween!

1 pkg Chocolate Chip Cookie mix (we used dry but you could use the cookie dough in the tubes)
2 pkgs. White Chocolate Pudding Mix
3 C. Milk
8 oz. Cool Whip
Hershey's chocolate syrup

Follow package directions to make the cookie dough if using dry mix. Press the dough into a 12 inch pizza pan and bake at 325 for 15-20 minutes. Cool completely.

Mix the milk with the pudding packages until smooth. Add the cool whip and allow to set up for 10 minutes. Top cookie with the pudding mixture leaving a 1/4-1/2 inch of the cookie showing. Next take the Hershey's syrup and make a target design on the pudding mixture by drizzling a small circle in the center, then a bigger circle, and an even bigger circle around that one.

Lastly use a paring knife or toothpick drag the very tip of the knife through the pudding and chocolate syrup as if you were cutting a pizza but not the crust.

Friday, October 31, 2008

Charlotte's Pumpkin Web Treat

1 12inch Sugar Cookie (bakery department)
2 C. Pumpkin Mousse (service deli)
Squeezable Chocolate Sauce

Spread the pumpkin mousse over the cookie crust. Squeeze chocolate sauce into circles (like a target) around the mousse. Using a paring knife or toothpick lightly and starting from the center of the cookie drag the knife threw the chocolate sauce and mousse to create a spider web effect.

Withces Hand Sandwiches

2 slices Bread
1/2 C. Chicken Salad

Using a paring knife or cookie cutter cut a hand shape into the bread slices. Place chicken salad between the hands and enjoy.

Roasted Pumpkin

1 medium sized pumpkin

Preheat ovent to 350 degrees. Wash outside of pumpkin to remove all dirt. Cut the top off of pumpkin and clean out the seeds and pumpkin innards. Place top back on pumpkin and coat entire pumpkin with a thin layer of oil before baking. Roast pumpkin in oven for 1-2 hours depending on size.

Note: Try using a scoring tool or paring knife to lightly carve a jack-o-lantern face from the pumpkin, making sure to not go all the way through the meat of the pumpkin.

Getting Ready for Halloween

The leaves are changing, the air is getting crisp, and the days are getting must be October! This time of year brings many new changes and lots of excitement with it! We are celebrating Halloween all month in Savory Selections by sharing some of our favorite picks for fun and easy Halloween Parites. We hope you enjoy these new twists on some old favorites. And be sure to stop by each week to see what we've cooked up next!

Monday, October 27, 2008

Slimy Red Goop - Jello Salad

15 oz Mandarin Oranges
1/2 C. Water
6 oz. Cherry Gelatin
21 oz. Cherry Pie Filling
3/4 C. Cola

Drain mandarin oranges, reserving juice; set fruit aside. In a large saucepan, bring mandarin orange juice and water to a boil; remove from the heat. Stir in gelatin until dissolved. Stir in pie filling and cola.

Pour into a 1 1/2 quart bowl. Refrigerate for 50 minutes or until slightly thickened. Fold in the reserved oranges. Refrigerate 3 hours longer or until set.

BBQ Batwings - chicken wings

1/2 C. Soy Sauce
1/2 C. Lime Juice, divided
2 cloves Garlic, minced
2 tsp. Ginger, minced and divided
2 lbs. Chicken Wingettes and Drumettes
1/2 C. Apricot Jam
1/2 tsp. Salt
1/4 tsp. Cayenne Pepper
1/8 tsp. Garlic Powder
Dash Onion Powder

In a large ziploc bag, combine the soy sauce, 1/4 C. lime juice, garlic and 1 tsp. ginger; add the chicken. Refrigerate overnight.

Drain and discard marinade. Place chicken on a greased rack in a foil-lined 15x10 inch baking pan. Bake at 375 for 15 minutes.

Meanwhile, in a small saucepan, combine the jam, salt, cayenne, garlic powder, onion powder, and remaining lime juice and ginger. Bring to a boil. Reduce heat; simmer, uncovered for 2 minutes. Brush over wings. Bake 40 minutes longer or until juices run clear basting and turning every 10 minutes.

For an added creepy effect try leaving the wings attached and adding black food coloring to the sauce.

Friday, October 24, 2008

Bleeding Heart Cheesecake - Dessert

1 Graham Cracker Pie Crust
1 can Cherry or Raspberry Pie Filling
2 C. Cheesecake Filling from our Service Deli

Sppon some of the pie filling into the bottom of the curst and reserve the rest for later. Next spoon the cheesecake filling into the crust. Top the cheesecake with the remaining pie filling and refrigerate for at least 1 hour.

Frankenstein Eyes - Meatballs in Cranberry Chili Sauce

Meatballs are always a crowed pleaser! We used frozen meatballs and cooked them all day in this yummy sauce.

1 can Whole Cranberry Sauce
12 oz. Chili Sauce
1/2 - 3/4 C. Brown Sugar
1 Tbl. Lemon Juice

Combine all ingredients in a saucepan with a lid and heat. Add meatballs and allow to cook for 2-3 hours before serving.

To Make Eyes: Either attach a sliced olive (black or green) with a toothpick, sour cream, or by digging out a little bit of the meatball so the olive slice can sit inside the hole. If creating a fun display for your halloween guests try serving these yummy eyes out of a large glass jar with long skewers your guests can use to get the meatballs out!

Maggot Munch - Easy Rice Pilaf

2 Tbl. Butter
1/3 C. Thin Spaghetti cut into 1 inch pieces
3/4 C. Rice
1 1/2 C. Chicken Stock

Melt butter over medium heat. Brown rice and pasta in melted butter for 3-5 minutes. Add broth and salt and pepper, and bring to a boil. Cover pot, reduce heat, and simmer for 18 minutes.

Saturday, October 18, 2008

Mashed Witches Fingers - Guacamole

2 medium Avocados, peeled, pitted and mashed
1/4 C. Cream Cheese, soft
1/4 C. Tomato, chopped fine
2 Tbl. Onion, chopped fine
2 Tbl. Lime Juice
1 clove Garlic, minced
Salt and Pepper to taste

Mix all ingredients together until well blended. Serve chilled.

Mummy Dogs

11 oz. package Bread sticks
10 Hot Dogs
Prepared Mustard

Preheat oven to 350 degrees. Separate dough; roll 10 pieces into a 24 inch rope. Starting at one end, wrap one dough rope around each hot dog, leaving 2 inches of the hot dog uncovered at the top for the mummy head.

Place mummies 1 inch apart on baking sheet. Place remaining bread sticks on another baking sheet. Bake at 350 for 18-20 minutes. Add dots of mustard for the eyes.

Note: if you are ever in a pinch you can also use fresh or frozen bread dough in place of the bread sticks.

Friday, October 17, 2008

Dinner in a Pumpkin

2 lbs. Hamburger
1 medium Onion, chopped
2 C. Minute Rice
2 cans Cream of Mushroom Soup
Salt and pepper to taste

Brown hamburger with the chopped onion. Drain off fat and add all ingredients to the pan. Heat tull bubbly and serve in a medium sized pumpkin that has been roasted.

Monday, October 13, 2008

Easy Chili

2 lbs. Lean Hamburger
2 30 oz. can Chili Beans
1 15 oz. can Zesty Chili Beans
1 15 oz. can Black Beans
1 15 oz. can Small Red Beans
1 16 oz. bag Frozen Corn
1 16 oz. bottle Mild Salsa (for more spice use medium)
1 medium Onion, chopped

Brown hamburger with chopped onion. Salt and pepper meat. Add all ingredients together in a 5 quart pot. Heat, adjust seasoning, and serve with cheese or sour cream.