UCLA v Arizona

Saturday, October 1, 2016

UCLA v Arizona

 Grind the Gatos

& 

Retirement Celebration for Tim

A "small" problem as we entered the Rose Bowl in Gail and Eric's motorhome.

Eric did a great job, and did not panic.  After trying to determine what to do and numerous calls, it was decided we could not drive home in the motorhome.  A tow was arranged the next day and transportation via Super Shuttle was booked to take us home after the half.

Gail notified the police that the motorhome would be left at the Rose Bowl overnight.

Meanwhile, back to Game Day and the tailgate.

Appetizers - Paul & Barb

Bacon Wrapped Dates With Almonds

1lb pitted dates
1(4 ounce) package whole almonds, blanched
1 1⁄2lbs smoked bacon, thin sliced

DIRECTIONS

Stuff each date with one almond.

Cut bacon into half or thirds.

Wrap bacon around date and secure with a round toothpick.

Preheat oven to 400 degrees.

Place dates on a foil lined (they are messy and this makes them much easier to

clean-up) baking pan and cook until bacon is crispy (around 15 minutes).

Drain on paper towel and serve warm or room temperature.

Sour Cream and Bacon Deviled Eggs

Recipe courtesy of Trisha Yearwood

Ingredients

12 large eggs

6 tablespoons sour cream

2 tablespoons mayonnaise

6 strips bacon, cooked and crumbled

4 tablespoons chopped chives

Kosher salt and freshly ground black pepper

Directions 

Place the eggs in a medium saucepan with enough water to cover and bring to a boil. Remove from the heat, cover and let the eggs stand in the water for 20 minutes. Pour off the hot water and fill the saucepan with cold water. Let the eggs sit in the cold water for 5 minutes. Then crack the eggshells and peel. Cover and chill for at least 1 hour.

Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, stirring in the sour cream and mayonnaise. Reserve 1 tablespoon of the bacon and chives for garnish and add the remaining bacon and chives to the yolk mixture, stirring well. Season with salt and pepper to taste.

Scoop a spoonful of the yolk mixture into each egg white half.          Sprinkle the tops with the reserved bacon and chives.

Swiss and Bacon Dip

Recipe courtesy of Rachael Ray

  

Ingredients

8 slices center cut bacon, chopped

8 ounces softened cream cheese

1/2 cup mayonnaise

2 rounded teaspoons prepared Dijon style mustard

1 1/2 cups shredded Swiss cheese, available on dairy aisle

3 scallions, chopped

1/2 cup smoked almonds, coarsely chopped

Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping

Directions

Preheat oven to 400 degrees F.

Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.

In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.

Variation: Swiss and Bacon Dip with Horseradish - Stir in 2 rounded teaspoons prepared horseradish when combining cheese and bacon.

Main Dish and Sides - Penny & Tim

Kentucky Fried Chicken and most of the sides.
Left the cole slaw home by mistake.

 Dessert - Eric & Gail

RETIREMENT SPECIAL CARROT CAKE 
(based on recipe from Ree Drummond)
Cake

2 cups granulated sugar
1 cup vegetable oil
4 whole eggs
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups grated carrots
Butter, for greasing

Icing

1 stick butter, softened
1 package (8 ounces) cream cheese, softened
1 pound powdered sugar
2 teaspoons vanilla extract
1 cup pecans, chopped finely

Directions
For the cake: Preheat the oven to 350 degrees F. Mix together the granulated sugar, oil and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 50 minutes. Leave to cool completely.
Meanwhile, for the icing: In a larger bowl, cream the butter and cream cheese together. Add the powdered sugar and vanilla and blend. Then mix in the pecans. Spread the icing on the cooled carrot cake.

Thanks to Barb & Paul for the shirt!

UCLA Bruins Defeat Arizona 45-24

Meanwhile, we had to leave the game before half-time to walk back to the motorhome and gather our belonging, then head the the shuttle to take us to the Parson's parking lot.  From there we walked to the Courtyard by Marriott in Old Pasadena to catch our Super Shuttle by 10 p.m.

Gail does not look amused.

Thanks to our shuttle drive and light traffic, we made it home to Murrieta a little after 11 p.m.  What an adventure this turned out to be!  But at least the Bruins won!  Go UCLA!!