Saturday October 21, 2017

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.