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.