UCLA v Oregon
Main Dish - Penny & Tim
CHEESY TATER TOT
BREAKFAST BAKE
This
Cheesy Tater Tot Breakfast Bake is super easy and can be prepped the night before.
Serves:
makes one 9x13 dish
Ingredients
4
slices bacon, cooked and crumbled
1
lb ground breakfast sausage, no casings
2½
cups sharp cheddar cheese, shredded, divided
2
cups whole milk
2
extra large eggs or 3 large eggs
½
tsp freshly ground black pepper
½
tsp onion powder
pinch
of table salt (1/8 tsp)
2
lbs frozen tater tots
3
TB freshly chopped parsley for garnish
Directions
Brown
the sausage in a very large skillet, on medium high heat, breaking up the meat.
Once cooked through, drain and layer
onto the bottom of a 9x13 inch baking pan.
Evenly
sprinkle 2 cups of the cheese over cooked sausage.
In
a large bowl, hand-whisk together the milk, eggs, pepper, onion powder, and
salt. Once mixed, pour evenly over the cheese and sausage in baking dish.
Layer
top with frozen tater tots. If not baking right away, cover tightly with foil
and chill in fridge until the next morning.
When ready to bake, preheat oven to 350F with
rack on lower middle position. Place casserole in oven for about 35 minutes.
Top with additional ½ cup cheese, cooked/crumbled bacon, and bake another 5-10
minutes or until sides are bubbling and top is golden brown.
Serve with Bloody Mary's or your choice of drink.
Appetizers - Paul & Barb
BLUEBERRY LEMON SWEET
ROLLS
PREP
TIME: 90 Minutes
DIFFICULTY:
Easy
COOK
TIME: 20 Minutes
SERVINGS:
24 Servings
Ingredients
for the dough
· 4 cups Whole Milk
· 1 cup Sugar
· 1 cup Canola Oil
· 2 packages Active Dry
Yeast, 0.25 Ounce Packets
· 8 cups All-purpose Flour
· 1 cup (additional)
All-purpose Four
· 1 Tablespoon (heaping)
Salt
· 1 teaspoon (scant)
Baking Soda
· 1 teaspoon (heaping)
Baking Powder
Ingredients
for the filling
· 1 stick Butter
· 3/4 cups Sugar
· 2 whole Lemons, Zested
· 2 cups (Heaping) Fresh
Blueberries
· FOR THE GLAZE:
· 1 whole Lemon, Juiced
· 2 whole Lemons, Zested
· 3 cups Powdered Sugar
· 2 cups Whole Milk, Or
As Needed
· 1 dash Salt
· 3 Tablespoons Melted
Butter
Making
the rolls
Mix
milk, 1 cup sugar, and canola oil in a large pot or Dutch oven. Heat over
medium heat until very warm but not boiling. Remove from heat and allow to cool
until warmer than lukewarm but not hot.
Sprinkle
yeast over the surface of the liquid, then add in 8 cups flour. Stir gently
until totally combined. Mixture will be very wet and sticky. Cover with a tea
towel, keep in a draft-free place, and allow to sit for 1 hour.
After
1 hour, add in an additional cup of flour, as well as the salt, baking soda and
baking powder. Mix until combined. Refrigerate dough, covered, until you need
it. (Refrigerating the dough helps make it easier to handle.)
Preheat
oven to 375 F. Butter a large baking dish (or a couple of smaller dishes)
generously. you could use a 9x13 or two 9-inch pie pans which is what I did.
Melt
1 stick of butter in a small saucepan over medium heat. Once melted remove from
heat.
Divide
dough in half. Store one half in the fridge for another use (another batch of
these, a batch of cinnamon rolls, a batch of dinner rolls). Turn the other half
of the dough onto a floured surface. Roll into a large rectangle, about 30
inches wide by 10 inches deep. Roll as thin as possible! Drizzle melted butter
over the dough, using your fingers to spread evenly.
Using
your fingers, mix sugar and lemon zest so that it's a nice, light yellow sugar.
Sprinkle it all over the butter. Sprinkle the blueberries evenly over the
surface.
Beginning
at the side furthest from you, roll dough toward you until it’s in the shape of
a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal
the seam shut. With a sharp knife, slice into 1/2 thick hick rolls and lay the
slices, cut side down, into the buttered baking dishes. Allow to rise for 20
minutes, then place in oven and bake for 15 to 20 minutes, or until deep golden
brown on top.
Glaze
Add
lemon juice, lemon zest, powdered sugar, milk, and dash of salt in a bowl. Add
melted butter and whisk together until smooth. Taste it and add more of
whatever it needs.
Remove
rolls from oven and drizzle the glaze all over the rolls. Be sure to get it all
around the edges and covering the surface so they’ll be nice and moist!
Serve
warm or at room temperature.
Dessert - Eric
CARAMEL APPLE TOFFEE
POKE CAKE
Caramel
Toffee Apple Cake is a tender and moist cake with apples baked right inside!
Topped with cool whip topping toffee bits and drizzled in caramel, this will
become a new favorite!
Ingredients
1
box yellow cake mix
1
can (21 ounces) Lucky Leaf Apple Pie Filling
2
large eggs
2
teaspoons vanilla extract
¾
teaspoon ground cinnamon
4
tablespoons whole milk
1
container (8 ounces) frozen whipped topping, completely thawed
For
topping: caramel sauce, toffee bits
Instructions
· Preheat the oven to 350
degrees F. Spray a 9 x 13 pan with nonstick spray and set aside.
· In a large bowl, add in
the yellow cake mix, apple pie filling, eggs, vanilla, cinnamon, and milk. Stir
together until just combined and smooth.
· Transfer the filling
into the prepared pan and bake for 22-26 minutes or until a toothpick, when
inserted in the center, comes out completely clean.
· Remove from the oven
and allow to completely cool.
Once
completely cooled, spread the whipped cream evenly over the cake and chill in
the fridge for 20 minutes.
When
ready to serve, cut cake pieces and serve on plates. Drizzle individual pieces
generously with caramel sauce and a large handful of toffee bits.
UCLA BEATS OREGON 31-14
Bolu
Olorunfunmi rumbled down the open runway of green grass in front of him, and
then took flight.
The
junior running back leaped and springboarded off Oregon safety Mattrell McGraw,
did a flip, then landed in the end zone for a touchdown, giving UCLA a
two-possession lead.
“I
kind of gasped for a second and then when I saw him come back down, I was
excited,” said offensive coordinator Jedd Fisch.
Olorunfunmi
didn’t nail the ending, but the Bruins (4-3, 2-2 Pac-12) did, outscoring the
Oregon Ducks (4-4, 1-3) 17-0 in the second half en route to an 31-14 win
Saturday afternoon.
It
was UCLA’s first win over Oregon since 2007, as the defense held the visitors
to nearly 24 points below their season average.
The
Bruins entered the game with the nation’s second-worst running defense,
allowing 313 rushing yards per game and 6.57 yards per carry. The Ducks – which
owned the country’s 19th-best running offense – ran for 246 yards on 62
carries, a 3.97-yard average per carry.
Oregon
quarterback Braxton Burmeister only attempted 15 passes and completed eight of
them for 74 yards and an interception. The Bruins won the turnover battle for
only the second time this season, also forcing a fumble on the Ducks’ opening
drive.
The
offense converted that fumble into a touchdown, as junior running back Soso
Jamabo ran the ball in from four yards out for UCLA’s first score. After the
defense forced a quick Oregon punt, the Bruins drove downfield again and junior
quarterback Josh Rosen connected with redshirt junior receiver Christian Pabico
on a 31-yard touchdown pass.
That
was Pabico’s first career touchdown catch and his first reception since he
fumbled at Stanford three weeks ago.
“Today,
our back was up against the wall, and we really needed him to come through and
he did,” coach Jim Mora said.
Pabico
was thrust into a prominent role Saturday after redshirt junior Jordan Lasley
didn’t play due to what Mora said was a disciplinary issue.
Even
without his second-leading receiver, Rosen finished the game 21-36 for 266
yards and two touchdowns, the other going to redshirt senior receiver Darren
Andrews in the fourth quarter.
Rosen
also broke his streak of four consecutive games with one or more interceptions.
He is responsible for 10 of UCLA’s 15 turnovers this year, but he showed better
decision-making in throwing the ball away multiple times when none of his
receivers were open.
“You
hold the ball and you score (a touchdown), kick a field goal or punt,” Fisch
said. “That’s what you do if you have a great offense.”
And
for the second consecutive game, UCLA had more rushing attempts than attempted
passes. The Bruins finished with 37 carries for 142 yards – including a
kneel-down and two sacks – led by Olorunfunmi’s 13 rushes for 76 yards.
“It’s
really nice when the (opposing) defense has to worry about anything and
everything,” Rosen said. “When you’re running the ball, it sets up your
play-action game and it also tires out some defensive linemen. And you also
stay away from tough third downs.”
The
Bruins only converted one of six third downs in the first half while also
converting two subsequent fourth downs. They only registered two first downs in
the second quarter, and the Ducks took advantage with two 15-play drives that
took a combined 11:19 off the clock.
But
in the second half, UCLA was able to gain a first down on six of eight third
downs, not counting its final possession of the game when it was running out
the clock. The Bruins held the ball for more than 10 minutes in the final
period, snuffing out any chance of a Duck comeback.
Injury
update
UCLA
lost several defensive players and another tight end to injury against Oregon.
Following
the game, Mora said senior defensive lineman Jacob Tuioti-Mariner was taken to
the hospital at halftime, but preliminary reports indicate he is OK. Senior
defensive lineman Matt Dickerson hurt himself on a third-quarter tackle, and
Mora said it was a collarbone injury.
Redshirt
junior tight end Austin Roberts appeared to suffer a high ankle sprain in the
first quarter. Redshirt freshman Jordan Wilson took over most of the reps, and
finished with four catches for 43 yards.