Saturday November 1, 2014

UCLA v Arizona

Appetizers - Gail & Eric

BUFFALO CHICKEN DIP (Paula Deen))

Ingredients

1 8 oz. package cream cheese, softened

½ cup sour cream

¼ cup mayo

¼ cup buffalo wing sauce

1 tbl chopped fresh chives

1 tbl chopped fresh parsley

1 tbl white wine vinegar

1 tsp paprika

1 tsp chopped fresh dill

½ tsp garlic powder

¼ tsp kosher salt

2 cups shredded rotisserie chicken

1 cup shredded Cheddar cheese, divided

Tortilla chips

1. In a large bowl, stir together cream cheese and next ten ingredients until well combined. Stir in chicken and ½ cup cheese. Pour into a 1 and ½ quart baking dish and sprinkle with the remaining cheese. Cover and refrigerate for up to 12 hours.

2. Preheat oven to 350 degrees. Let dip stand at room temperature for 30 minutes.

3. Uncover and bake for 30 minutes or until hot and bubbly. Serve with tortilla chips.

TACO POCKETS

Ingredients

1 lb. ground beef

1 medium onion, minced

3 tbl Taco Seasoning

½ cup water

8 slices Pepper Jack cheese

2 cans 8 count crescent rolls

3 plum tomatoes, chopped

2 tbl chopped fresh cilantro

1.Preheat oven to 350 degrees. Prepare two baking sheets by lining them with parchment paper.

2. In a skillet over medium-high heat, cook ground beef until no longer pink, crumbling while cooking. Drain the fat and return to pan. Add onion and cook until soft. Add taco seasoning and water, and stir thoroughly to combine. Reduce heat to low, cover and simmer while preparing crescents.

3. On a piece of parchment paper, unroll one package of crescent rolls. Cut each triangle in half, to make two smaller ones. Gently separate them.

4. Stack the slices of cheese and cut them diagonally so that they form four stacks of smaller triangles. Place a piece of cheese on each triangle.

5. Place 1 and ½ tsp of ground beef mixture on top of the cheese. Add some diced tomato and cilantro. Fold the points of dough over, securing them together so the result resembles a diaper.

6. Bake at 350 degrees until golden.

Main Dish - Barb & Paul

Chili Verde

Recipe courtesy of Mrs. Alex Moreno

Tomatillos – 1 ½ lbs. roasted

Garlic – 5 roasted

Jalapenos – 2 – 3

Pasillas – 2 – 3

Pork Butt – 4 ½ lbs.

Salt to taste

Black Pepper to taste

Olive Oil – 2 teaspoon

Onions – 2 chopped

Cilantro – ½ bunch chopped

Oregano – 1 teaspoon

Ground Cloves – 1 pinch

Garlic – 3 chopped

·       Roast the tomatillos, 5 garlic, jalapenos and pasillas

·       Add all in blender and chop

·       Brown pork in skillet with olive oil

·       Remove excess fat

·       Add onions and chopped garlic till slightly soft

·       Add pork, oregano, sauce, salt and pepper

·       Bring to a boil, reduce and simmer for 4 – 5 hours

     (the rice and beans recipe Barb and Paul are keeping a secret)

     

      Desert - Penny & Tim

Vanilla-Bourbon Pumpkin Tart

Graham crackers and pecans encrust the spirited, spiced filling. Dollop each serving with sweetened whipped cream.

                       

Yield: 8 servings

            Crust:

            1 ½ cup graham cracker crumbs (about 9 cookie sheets)

            2 tablespoon finely chopped pecans

            2 teaspoon granulated sugar

            2 tablespoon butter, melted

            Cooking spray

           

             Filling:

            1 cup (8 ounces) 1/3-less-fat cream cheese, softened

            1/2 cup granulated sugar

            1/4 cup packed dark or light brown sugar

            1 (15-ounce) can unsweetened pumpkin

            2 large eggs

            2 tablespoons bourbon

            2 teaspoons vanilla extract

            1/2 teaspoon salt

            1/2 teaspoon ground cinnamon

            1/4 teaspoon ground nutmeg

            1/8 teaspoon ground allspice

1. Preheat oven to 350°.

2. To prepare crust, combine first 3 ingredients in a bowl. Drizzle butter over crumb mixture; stir with a fork. Firmly press into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes or until lightly browned; cool on a wire rack.

3. To prepare filling, beat cream cheese, 1/2 cup granulated sugar, and brown sugar in a large bowl with a mixer at medium speed until smooth. Add pumpkin and eggs; beat until combined, scraping sides of bowl as needed. Add bourbon and the next 5 ingredients (through ground allspice); beat 1 minute or until combined. Pour cheese mixture into prepared pan.

Place pan in a large roasting pan; add hot water to pan to a depth of 1 inch. (you can wrap your springform pan in heavy duty aluminum foil to prevent leaks.)

Bake at 350° for 45 – 60 minutes, or until center barely moves when side of pan is tapped.

Cool completely on wire rack. Cover and refrigerate at least 4 hours or overnight.

Serve sweetened whipped cream with tart.

No. 22 UCLA Football Defeats No. 12 Arizona, 17-7

PASADENA, Calif. - Brett Hundley accounted for 320 total yards to lead No. 22 UCLA past No. 12 Arizona, 17-7, before 80,246 at the Rose Bowl in a Pac-12 showdown on Saturday night.

Hundley keyed the offense for UCLA (6-2, 3-2 Pac-12), totaling 189 yards in the air and a season-high 131 rushing yards. UCLA’s quarterback completed 19 of 26 passes and carried the ball 24 times.

The Bruins limited Arizona (6-2, 3-2) to 255 total yards, including 80 yards on the ground.

Jordan Payton caught six passes for a game-leading 119 yards, including a 70-yard touchdown pass from Hundley to give the Bruins a 10-point cushion late in the third quarter. Hundley’s 70-yard pass helped him tie Cade McNown’s career touchdown record of 68.

Trailing 7-3 at halftime, UCLA scored two touchdowns in a 50-second span midway through the third quarter to secure a 17-7 advantage.

The first of UCLA’s consecutive touchdowns came from within the red zone, as Perkins had a five-yard touchdown carry to put the Bruins ahead, 10-7. After holding Arizona’s offense to a three-and-out, UCLA scored on its next offensive play. Hundley found Payton down the sideline for a 70-yard scoring strike, putting the Bruins ahead, 17-7.

Arizona missed a 39-yard field goal attempt on its next possession, as kicker Casey Skowron’s attempt sailed wide right.

Late in the fourth quarter, UCLA extinguished a potential Arizona rally with a blocked field goal attempt. With 2:47 to play in regulation, Ishmael Adams broke through Arizona’s offensive line to block the 26-yard attempt before Anthony Jefferson returned the loose ball 39 yards.

The field goal block came after Eric Kendricks registered a four-yard quarterback sack on a pivotal third down situation.

Running back Paul Perkins, who registered 78 rushing yards on 21 carries for UCLA, became the 13th Bruin to reach the 1,000-yard milestone.