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!