October 22, 2016

UCLA v Utah

Saturday, October 22, 2016

Book 'em, Mormans!

Appetizers - Eric

CHILE CON BRUIN BUENO

Ingredients
One 1-pound package refrigerated hot breakfast sausage
1 onion, diced
One 2-pound block processed cheese, such as Velveeta
One 10-ounce can diced tomatoes and green chiles
2 cans chopped green chiles
1 jalapeno, diced
Chips, for serving

Directions
Brown the sausage and onion in a large nonstick skillet, breaking the sausage up as you go. Once browned, drain off some of the fat.
Chop the cheese block into cubes and add along with the diced tomatoes and green chiles and chopped green chiles, juice and all.
Cook over a low heat until it all starts coming together. Then stir in the diced jalapeno. Serve with chips.

SHRIMP PUFFS

Ingredients

Cooking spray, for coating the muffin tin
1 7 1/2 -ounce can refrigerator biscuits
1 cup shredded monterey jack cheese
1 scallion, white part and some green, chopped
1/2 cup mayonnaise
1/2 pound baby shrimp, cooked and peeled
1/2 teaspoon chopped fresh dill

Directions
Preheat the oven to 350 degrees F. Coat a miniature-muffin tin with cooking spray.
Split each biscuit in half and place each half in a muffin cup, pressing it into the bottom and up the sides.
In a medium-size bowl, mix the cheese, scallion, mayonnaise, shrimp and dill. Place 1 tablespoon of the shrimp mixture on top of each biscuit. Bake for 20 minutes, or until the puffs are golden and bubbling.

Main Dish - Paul

Breakfast Lasagna (Enough for all my Mormon Wives!)

1 bag frozen hashbrowns, 32 oz

1.5 pounds bacon

1 cup chopped yellow onion

1 green pepper, chopped

1 yellow pepper, chopped

8 oz sliced mushrooms

5 eggs

1 cup milk

2 cups of shredded Mexican 4-cheese mixture

salt and pepper

Preheat oven to 350 degrees.

Layer frozen has browns in bottom of an 9X11 lasagna pan, season well with salt and pepper

Layer green peppers, yellow peppers and onion over the has browns,  Layer mushroom slices on top

Place bacon on top of mushrooms\

Beat eggs and milk, add 1/2 teaspoon of salt and 1/4 teaspoon of pepper.  Pour egg mixture of the top and spread grated cheese over the top over everything.  

Bake at 350 for 30-40 minutes.  

Serve with fresh fruit.

UCLA falls 52-45 to Utah

UCLA had faith in Mike Fafaul’s arm with sophomore quarterback Josh Rosen still sidelined.

The good – 464 passing yards and five touchdowns. The bad – 30 incomplete passes. The ugly – four interceptions.

Regardless, the backup redshirt senior quarterback led the Bruins to 45 points against the Utah Utes Saturday. For a UCLA team that has relied on its stout defense for most of the season, it should have been enough.

But Utah’s running back Joe Williams broke free and ran wild time and time again, en route to 332 yards and four touchdowns.

In 52-45 shootout, Fafaul’s arm just couldn’t keep up with Williams’ legs.

Once again, the Bruins couldn’t muster anything on the ground. Sophomore running back Bolu Olorunfunmi rushed for 24 yards on nine attempts, but was able to break free for a short touchdown in the first quarter.

Fafaul himself took off for 23 rushing yards, but the standout of the game was the running back on the other side of the field. Williams took it 43 yards for his second touchdown of the game in the second quarter. Then another one for 64 yards in the third quarter before capping it off with a 55-yard touchdown run in the fourth.

While senior defensive lineman Takkarist McKinley broke free to Utah’s quarterback Troy Williams for three sacks, the Bruin defense just couldn’t close up the holes fast enough.

Fafaul did as well as anyone could have hoped for in his second start in place of the injured Rosen. But when the opposing running back has a four touchdown day and you have no support once again from your own running game, sometimes 45 points just isn’t enough.

Dessert - Tim & Penny

Pumpkin Cream Cheese Muffins

Ingredients

Cream Cheese Filing

1 (8 ounce) package cream cheese

1 egg

1 teaspoon vanilla extract

Streusel Topping

3 tablespoons brown sugar

4 1/2 tablespoons all-purpose flour

5 tablespoons white sugar

3/4 teaspoon ground cinnamon

3 tablespoons butter

3 tablespoons chopped pecans

Muffin Batter

2 1/2 cups all-purpose flour

2 cups white sugar

2 teaspoons baking powder

2 teaspoons ground cinnamon

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

2 eggs

1 15 oz. canned pumpkin (not pumpkin pie filling)

1/3 cup vegetable oil

2 teaspoons vanilla extract

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.

To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.

For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.

For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.

Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.

Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.  Serve warm.

Makes 18 muffins, plus with the leftover batter, filing and topping, you can bake a small cake in a ramekin.