Twilight Pictures-Pro

Look Alike Contest

Alright Ladies, you asked for it! Here are our Top 3 Edward Look alike's!!!!! Enjoy!

Arthur - Edward Look alike Winner

Chance - Edward Look alike Runner Up #1

Emmett - Edward Look alike Runner Up #2

Edward & Bella Look Alike Contest Winners

We are so delighted to announce our Edward & Bella Look alike contest winners are.....

Arthur & Kimberly from West & South Jordan!

Bless their hearts they stayed up until 3am getting the picture just right! They did an amazing job and we are so excited to have them join our party! Come and get your picture taken with our Edward and Bella this Friday from 6-9pm at the Sandy Macey's (7850 south 1300 east)!

Thanks so much to everyone who entered and we hope to see you all there Friday!

Macey's Has Twilight Fever

Sandy Macey's has TWILIGHT FEVER! Beginning March 2, 2009 Macey's (7850 south 1300 east sandy Utah) will be gearing up for a Huge Twilight on DVD Midnight Release Party! To get ready for the our Party we will be having the following activities:

March 2- 13, 2009
1- Submit your original Twilight inspired Art or DVD to our service desk, all entries will be on display March 20
2- Our Service Desk will also be asking trivia question for your chance to enter a special drawing held March 20. One entry per person per day.
3- While in the store stop by our favorite quote box and share your favorite quote from the movie or the first book. Quotes will be added to a special Presentation March 20

March 9-13, 2009-Edward and Bella Look-alike Contest
1- Come in to the Service Desk between 8am and 9pm this week dressed as Edward or Bella and have your picture taken for your chance to win this contest. Winners will be the guests of honor at our release party on March 20 so be sure you have the date free before entering. Edward Winner will receive a $125.00 Sportsman Warehouse Gift Card and the Bella winner will receive an authentic Bella's Engagement Ring authorized by Stephenia Meyers from Twilight Teez. Winners of the look-alike contest will be notified Monday March16.

March 20, 2009 starting at 6:00pm
1.) Mix 107.9 will be here from 8-9:30pm
2.) Free Up-Do's 6-9pm (the first 100 girls get freesia added to their hair!)
3.) A Blood Drive from 4:00pm - 9:00pm (each donor will get a button that says "I gave my blood for Edward!")
4.) A Prom dance 8:00pm - 10:00pm (the first 50 couples dressed for prom will receive 1 free boutonniere and 1 free corsage)
5.) Free Caricature Drawing 6:00-9:00pm (this activity is free but we are accepting donations for East Sandy Elementary School)
6.) Watch the Movie 10:00pm - 12:00am
7.) Free Prom Photo Booth 7:00-10:00pm with the winners of our Edward and Bella Look-alike contest!
8.) Free Bite Marks 6:30-9:30 - Theater make up artists will be demonstrating how to create vampire bite marks on your arm
9.) $3.00 Chicken Cordon Bleu Dinner 6:00pm-9:00pm - chicken cordon bleu, salad, and chiffon cake for just $3.00
10.) $3.00 Edward's Better Than Dirt Pizza Dinner 9:00pm-12:00am - large pizza slice, coke product, chocolate chocolate chip cookie for just $3.00
11.) Grocery Sale of all the food items found in the book or movie!
12.) Twilight's 2 Disc DVD on Sale for $19.99
13.) We're also giving lots of prizes away T-shirts, Cullen Crest Jewelry (Edwards wrist cuff, Esme's bracelet, Alice's Choker, Rosalie's Necklace), Various Twilight books, Amazon Exclusive Twilight Music Jewelry Boxes (available for pick up March 30), Twilight Key chains, Lion & Lamb Rings, Bracelets, Buttons, and lots more...

For more details call 801-255-4888 or visit our website at http://www.maceys.com/ then click on events and sandy.

Apricot Chicken

1 C. Apricot Preserves (like All Fruit)
3/4 C. Bottled Russian Dressing
1 envelope dry Onion Soup Mix
4 lbs. Chicken Breasts

In a medium bowl, combine preserves, dressing, and soup mix. Layer chicken and apricot mixture in a slow cooker. Cook on low for 3-4 hours or until chicken is tender and fully cooked. Serve with rice.

3 Part Spanish Chicken Salad

This is a similar recipe to the salad you will find at Cafe Rio. Although it isn't exact...it sure is yummy!

Part #1-Chicken
1 small bottle Kraft Zesty Italian Dressing
1 Tbl. Chili Powder
1 Tbl. Cumin
3 cloves Garlic, minced
5 lbs. Chicken breast
Cook all together in a slow cooker for 4 hours. Shred meat and return to slow cooker for an additional hour.

Part #2-Rice
1 C. Rice
2 C. Chicken Broth
4 oz. Green Chiles, chopped
1 small Onion, diced
1/3 C. Cilantro, chopped
1 tsp. Oregano
1/2 tsp. Salt
1-2 tsp. Cumin
3 Green Onions
Mix together and pour into a greased 9x13 pan. Bake at 350 for 1 hour or until rice is done.

Part #3-Tomatillo Dressing
1 pkt. Hidden Valley Ranch Mix
8 oz. Salsa Verde Green Salsa (like Herdez)
1/2 bunch cilantro with stems
2 cloves Garlic
3/4 C. Mayo
3/4 C. Sour Cream
1/8 tsp. Hot Sauce
Mix in blender. If needed, thin with buttermilk. Refrigerate at least 2 hours before serving.

Salad Assembly: Tortilla, rice, beans, chicken, salad mix, dressing. Enjoy!!!!

Easy Cheesy Beef Burritos

2-3 lbs. Beef Roast
16 oz. Favorite Salsa
Allow to cook in slow cooker for 6-8 hours. Remove meat and shred with two forks, then return to slow cooker.

Flour tortillas
Cheese
Re fried or Black beans
Lettuce
Tomato
Avocado
Sour Cream
Hot Sauce

Assemble burritos by layering desired ingredients on the tortilla. Roll and serve!

Note: This recipe work great with chicken too! Use the meat to make quesadillas, taquitos, salad, tacos, etc.

Studio 5 Neighborhood Gifts 2008

This is our Marilyn on channel 5 showing everyone what Macey's came up with for neighborhood gifts! We had a blast!

Pizza Soup

1 1/4 C. Fresh Mushrooms
1/2 lb. Italian Sausage
1 tsp. Oil
Saute together and drain once sausage is thoroughly cooked. Place in bottom of crock pot.

2 C. Water
1 C. Pasta Sauce
1 C. Tomatoes, diced
1 C. Pepperoni, sliced in 1/2
Add ingredients to crock pot and allow to cook 3-4 hours.

1/4 C. Parmesan Cheese
1 C. Mozzarella Cheese
Add to soup giving the cheese just enough time to melt before serving.

Serving Idea: Try laying out other favorite pizza toppings like black olives, chopped onion, chopped green pepper, or crushed red pepper flakes and let your family and guests build their own favorite pizza soup.

Italian Panini

1 large loaf Italian Bread
8 oz. Mozzarella Cheese, sliced
2 Parmesan Chicken Breasts
4 oz. Shaved Deli Ham
2 oz. Baby Spinach (about 2 C. loosely packed)

Preheat oven to 450 degrees. Split bread and layer bottom with cheese, chicken, ham and spinach. Top with cheese. Place sandwich on cookie sheet and brush top of sandwich with oil. Place second cookie sheet on top and press down very firmly. Bake panini, pressing down top baking sheet twice during baking time of 25 minutes. Cut sandwich into 4 pieces.

Crispy Apricot Pork

1 Tbl. Olive Oil
2 slices Multigrain Bread
4 tsp. Apricot Jam

Preheat oven to 425 degrees and lightly brush a cookie sheet with oil.

Using a food processor, pulse bread until it
becomes large pieces of bread crumbs (similar to panko bread crumbs).

Spread a small amount of jam on one side of each piece of meat. Sprinkle bread crumbs over jam.

Tansfer pork, coated side up, to cookie sheet and bake until topping is golden brown and meat is heated through.

Balsamic Dijon Mustard Sauce

1/4 C. Beef Broth
1/2 C. Balsamic Vinegar
1/4 C. Dijon Mustard

Combine beef broth and vinegar together in a pan and heat until syrupy, about 1-2 minutes. Remove from heat and stir in mustard. Serve over hot pot roast.

Asian Noodle Bowl

8 oz. Soba Noodles
Cook noodles according to package directions, drain, and set aside.

1 lb. Snow Peas
1/4 C. Beef Broth
2 Tbl. Soy Sauce
1 1/2 lb. Pot Roast
Saute snow peas and beef broth together until snow peas are crisp but bright green. Add soy sauce, pot roast, and noodles. Heat through and serve.

Buffalo Chicken Wrap

2 Tbl. Louisiana Hot Pepper Sauce
2 Tbl. White Vinegar
1/4 tsp. Cayenne Pepper
1 lb. Parmesan Chicken
Combine first three ingredients together and set aside. Heat chicken according to
package directions, slice and toss in hot sauce. Set aside.

2 Tbl. Mayonnaise
2 Tbl. Plain Yogurt
Pepper to taste
1 Tbl. Vinegar
1/4 C. Blue Cheese
Combine first four ingredients then add blue cheese.

4 Wheat Tortillas
1 C. Romaine Lettuce, chopped
1 C. Celery, sliced
1 large Tomato, diced
Layer lettuce, celery, tomato, and buffalo chicken onto tortilla. Drizzle with
mayonnaise dressing and roll up in tortilla.

Beef Gyros

1/2 C. Yogurt
1/4 C. Mayonnaise
1/4 tsp. Ground Mustard
Salt and Pepper to taste
Mix ingredients together and refrigerate

3Tbl. Oil
2 Poblano Chiles, chopped
1 large Onion, chopped
3 cloves Garlic, chopped
1 tsp. Cumin
Saute chiles, onion, garlic in hot oil. Add Cumin and Pot Roast sauté for 5 minutes.

4 Pitas
1/4 C. Flat Leaf Parsley
Heat pitas in oven or in microwave. Take warm pita and add meat filling, parsley, and drizzle with mayonnaise mixture.

Salmon Alfredo

2 Sticks Butter
1/2 lb. Parmesan Cheese
Blend in blender until smooth.

1 lb. Fettuccine
Cook according to package directions. Drain pasta reserving 1/2 C. pasta water.

Toss fettuccine with butter mixture and hot pasta water. Toss and heat until sauce forms. Add Salmon and heat till salmon is hot.

Parmesan Chicken and Chiles

1 1/2 C. Water
2Tbl. Fish Sauce
2 Tbl. Soy Sauce
4 tsp. Sugar
2 tsp. Crushed Red Pepper Paste
Combine and set aside

1/2 lb. thin pasta noodles
Cook according to package directions, drain, and set aside.

2 Tbl. Oil
1/2 C. Onion, sliced thin
3 cloves Garlic, minced
Saute in large pan 3 minutes. Add chicken, noodles and sauce. Saute 2-3 minutes more.

LaRae's Meals Made Easy

We are so excited for our Service Deli Manager and her new program called LaRae's Meals Made Easy! These meals are created with the busy and health conscious family in mind. She's offering 4 different protein rich main dishes and then you can pick 3 items from a variety of side dishes. Choose from toss salad, raw veggies, rice pilaf, baked potatoes, and a various desserts! You can buy the items individually or save money by purchasing the meal deal for $19.99

To make things even easier our Savory Selections Team is dreaming up different ideas you can do with the already cooked items.... here is what we're cooking up this week!

Curry Chicken Salad Sandwiches

1 Chicken Breast, chopped
1/2 head Radicchio, chopped
1/2 Tbl. Curry
1/2 C. Mayonnaise
2 Tbl. Honey
1/2 Lime, juiced
1 tsp. Ginger, minced
8 strips Bacon, cooked

Combine all ingredients together and serve on toasted Ciabatti bread.

Chicken Honey Jalapeno Over Noodles

1/3 C. Cilantro
1 Jalapeno, seeds removed
1/3 C. Honey
2 Tbl. Water
Salt and Pepper

Combine together in a food processor and reserve.

2 C. Noodles, cooked & drained (LaRae's Meals Made Easy)
2 tsp. Sesame Oil
3 Tbl. Soy Sauce
1/4 C. Green Onions
2 Tbl. Pickled Ginger, chopped (found in the Asian food section)
Shredded Chicken

Toss all ingredients together with the Honey Jalapeno dressing and serve.

Quick Jambalaya

1 Tbl. Oil
1/2 lb. Hot Italian Sausage
1 med Onion
1 can Tomatoes, diced
1 can Chicken Broth
1 medium Green Pepper, chopped
1/2 C. Kraft Original BBQ Sauce
1 lb. Frozen Cooked Shrimp, thawed
2 C. Instant White Rice, uncooked
1/2 -1 Lb. Leftover Pork Loin

Heat oil in a large nonstick skillet on medium-high heat. Add sausage and onion; cook and stir until sausage is no longer pink.

Add tomatoes, chicken broth, green pepper, BBQ sauce, shrimp, and rice; mix well. Bring to boil; cover.

Remove from heat; add pork, and let stand 5 minutes. Stir gently before serving.

Asian Salmon Cakes with Sesame Wasabi Cream

2 C. Salmon, precooked (LaRae's Meals Made Easy)
2 Tbl. Bread Crumbs, seasoned
1 Egg
1 Tbl. Cilantro, chopped
1 tsp. Cumin
6 Tbl. Light Mayo, Divided
2 tsp. Toasted Sesame Oil
2 tsp. Wasabi Paste
1 Tbl. Olive Oil

In a medium bowl, gently combine the salmon, bread crumbs, egg, cilantro, cumin, and 2 Tbl. mayonnaise until combined. Shape mixture into 4 patties.

In a small bowl, add the sesame oil and wasabi paste to the remaining 1/4 C. mayonnaise and mix well. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the salmon cakes and cook until golden brown and cooked through, about 3-5 minutes on each side. Serve the cakes with sesame-wasabi cream.

Grilled Citrus Pork Stir-Fry

1 lb. Pork Loin
2 C. Broccoli
2 C. Carrots, sliced
1/2 Orange, peeled and cut into chunks
1/4 C. Italian Dressing
2 tsp. Soy Sauce
1/4 C. Cashews, toasted

Preheat grill to medium-high heat. Toss pork, broccoli, carrots, oranges, dressing, and soy sauce in a bowl.

Poke small holes in bottom of large disposable aluminum foil pan. Spoon vegetables into pan. Place pan on grate of grill; close lid. Grill 10 minutes, stirring often then add pork and cook an additional 5 minutes. Serve with cashews and rice.

Easy Lemon Pasta with Chicken

1 lb. Dried Penne Pasta (or use the pasta from LaRae's Meals Made Easy!)
2 Chicken cutlets (LaRae's Meals Made Easy)
3 cloves Garlic, sliced
1/4 tsp. Red Pepper Flakes
3 Tbl. Olive Oil
3 Tbl. Parsley
2 Lemons, juiced
1/2 C. Parmesan Cheese

Cook the pasta according to package directions and drain well. Add the garlic, red pepper flakes, and oil to pan and saute until fragrant. Add the chicken and saute for a few minutes to heat then add the pasta.

Remove to a large bowl. Season with salt and pepper, parsley, and lemons and mix all together. Top with parmesan cheese.

Salmon Chowder with Yukon gold Potatoes

2 tsp. Olive Oil
2 Leeks (white part), chopped
2 clv Garlic, minced
1 tsp. Tarragon, dried
2 medium Yukon Gold Potatoes, peeled & cubed
4 C. Chicken Broth
1 1/2 C. Salmon, broken into pieces
12 ounces Evaporated Milk
Salt and Pepper

heat the oil in a large saucepan over medium heat. Add the leaks and garlic and cook, stirring, until softened, about 3 minutes. Add the tarragon and cook 1 minute, until fragrant. Add the potatoes and brother and bring to a simmer. Partially cover the pan and simmer until the potatoes are fork-tender, 8-10 minutes. Stir in the salmon and milk and simmer 2 minutes to heat through. Remove from the heat, season to taste.

Raspberry Chipotle Pork Glaze

1 Tbl. Olive Oil
1/2 C. Onion, diced
2 tsp. Garlic, minced
2 tsp. Chipotle Chile's in adobo, chopped
2 pints fresh Raspberries, rinsed
1/2 C. Raspberry Vinegar
3/4 C. Sugar
1/2 tsp. Salt

In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, about 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2-3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, about 8-10 minutes. Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible. Serve over pork loin.

Roast Beef & Slaw Sandwiches

2 C. Prepared Coleslaw Blend
1/3 C. Miracle Whip Salad Dressing
1/8 tsp. Pepper
8 slices Pumpernickel or French Bread
1/2 lb. Roast Beef
4 slices Swiss Cheese
8 slices Bacon, cooked and drained
1 Tomato, thinly sliced

Combine coleslaw mix, salad dressing, and pepper in a bowl and set aside. Layer beef, cheese, and bacon on desired bread and toast in oven until cheese is melted and bread toasted. Top sandwiches with coleslaw mix and sliced tomato before serving.

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.

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.

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
Butter
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!

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.

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.

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

Directions
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




Directions

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

Directions
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.

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

Waffles
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!

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.

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.

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.

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!

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.

Easy Homemade Chicken Noodle Soup

4 Chicken Breasts
Salt
Pepper
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!

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!

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.

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
http://www.lindquistmortuary.com/

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.