Fig Newtons go Crispy.

Generations have grown up on Fig Newtons, the soft cakelike cookie surrounding a filling of mashed figs.  Well now Newtons have jumped into the realm of the crispy cookie with Fruit Thins.  A thinly delicate cookie loaded with small diced pieces of blueberry, fig or cranberry; and other flavors of  brown sugar, honey and citrus oat to compliment the fruit.

Each cookie is made of whole grain, five grams of fat, seven grams of sugar; real dried fruit is a minor ingredient though, since it's near the bottom of the ingredient listing.  Nutritional value is zero, except for the 4% of iron in each serving (three cookies); but you have to give Kraft Foods kudos for using natural ingredients instead of chemicals.

The cookies themselves are satisfying; good flavor and crunch.  The packaging keeps them from being crushed and keeps them fresh, so great for traveling.  While real fruit and veggies are the best snack, Newtons Fruit Thins are a good substitute, especially if you have finicky family members to make happy.

Good job Kraft!

Mary Cokenour

Twin Rocks Cafe is buff in Bluff.

Twin Rocks Cafe

913 E. Navajo Twins Drive
Bluff, UT 84512-0330

(435)672-2341

Website: http://www.twinrockscafe.com/index.html

Traveling south on Rte 191, on the way to Monument Valley, you'll pass through a little town called Bluff. Known for its artisans and history, be prepared to be tempted to spend the day here. The town is also surrounded by rock formations that will take your breath away; one such being "The Navajo Twins".

The Navajo Twins tower over the Twin Rocks Cafe, Gift Shop and Trading Post; and this is a must visit location while in Bluff. Entering the Cafe, dining is to the right while the gift shop is on the left. The Trading Post is another building next to the Cafe. Seat yourself and a friendly local will bring you your menus, place settings and take a drink order. There is also a patio area for outside dining.

The menu (American, Native American, Mexican and a few International dishes) is small which allows the items available to be done correctly; the Cafe serves breakfast, lunch and dinner; there are also appetizers and desserts available.

Since we arrived at 4pm, the lunch menu was still being served. I chose the Smoked Beef Brisket which came with fries and baked beans. I also had a house salad with honey mustard dressing. All the dressings and sauces are housemade and are quite delicious. The honey mustard dressing was a stone ground mustard which had a hardy, yet comforting taste; not the overly tangy taste normally associated with a mustard dressing. The Brisket, alone, was smoky and tender with very little fat on it. The BBQ sauce had the sweet taste of brown sugar and a mild spiciness; the mustard sauce was tangy and vinegar strong (great for chicken). The fries were crispy outside, fluffy inside and the fry sauce went so well with them. The beans were not in the traditional thick baked bean sauce, but a thinner sauce and had great flavor.

Even though the dinner menu did not start till 5pm, hubby had no problem ordering the Bluff Burrito from it. Loaded with chicken (or beef is desired), sauteed red onion, bell peppers, diced green chiles and Pepper Jack cheese, hand-rolled in a flour tortilla; served with salsa and sour cream on the side. It is a monster burrito and the vegetables were crisp and fresh; with or without the condiments, it was delicious.

Thankfully we did not order any appetizers, or we would not have been able to finish these delicious meals; and we were certainly too full to try any desserts.

Again, when traveling to Monument Valley, make sure to visit Twin Rocks Cafe.

Mary Cokenour

Walking Sticks and Orange Rolls

Now if you happen to be picturing a posh gentleman wearing a tophat and carrying a fancy walking stick; sorry, wrong walking stick.  The walking stick I'm referring to is from the Phasmatodea species and it is an insect.  The most common colors are green and brown, so they are very adept at being unseen in their environment.  They don't bite, humans that is, and they can easily be kept as a pet and will thrive on organic lettuce.

Roy had often spoken about these little creatures that he remembers from childhood.  On Sunday, just after I had put a batch of orange rolls into the oven, Roy came up to me and said, "Hunny, remember when I told you about walking sticks?  Well lookie what I found outside."  From behind his back he brought his hand out and inside was a brown walking stick...I was mesmerized.  It looked like a 1/4 inch thick, 4 inch long twig with finer twigs branching out from the main body.   It was perfectly still and I immediately got the camera out; I was not missing an opportunity of photographing this wonderful creature.  After awhile, Roy transferred it to my hand and the little guy(gal?) got animated and started to walk about...it was fascinating.  After a few minutes though, it wanted to keep wandering off, so I had Roy transfer it outside and into my herbal garden.

Then I remembered the rolls and ran for the oven; a little browner than I'm used to, but not hard as a stone or burnt.  I let the rolls cool a bit before slathering on the orange cream cheese frosting.  A perfect treat after such an experience with nature.

Orange Rolls with Cream Cheese Frosting

Ingredients:

1(.25 oz) packet active dry yeast
1/4 cup white sugar
1 cup warm water (110 degrees)
1/2 cup cold butter
1 tsp salt
1 cup milk
1 egg, lightly beaten
3 cups all-purpose flour
8 Tbsp butter, softened
1/4 cup each white sugar and brown sugar
2 Tbsp fresh grated orange zest

Preparation:

In a small bowl, dissolve yeast and sugar in warm water. In a small saucepan, over medium heat, melt butter and dissolve salt in milk.

In a large bowl, mix the yeast, egg and flour with the milk mixture to form a sticky dough. Lightly butter a large bowl, place the dough in the bowl and turn to coat with the butter. Cover with a clean, dry linen cloth; let rise in the refrigerator for 8 hours or overnight.

Remove dough from the refrigerator 2 hours before baking. Divide the dough into halves; roll each half out on a lightly floured surface to 1/4 inch thick rectangular shape.

Mix the softened butter, sugars and orange peel in a small bowl. Spread half of the butter mixture over each rectangle. Roll up the dough short edge to short edge and cut one inch slices. Place in greased muffin tins, or 6 into a nine inch greased cake pan; let rise until doubled in size.

Preheat oven to 400F; place tins and/or pans on center rack; bake for 12-15 minutes, or until golden brown. Remove from oven and let cool slightly before putting on frosting.

Makes 2 dozen rolls.


Orange Cream Cheese Frosting

Ingredients:

1(8 oz) package cream cheese, softened
8 Tbsp butter, softened
1 tsp orange zest
1 cup confectioner’s sugar
Orange juice

Cream the cream cheese, butter, and orange zest until smooth and well combined. Turn off mixer; add the confectioner’s sugar plus one tablespoon of orange juice. With mixer on low, combine till smooth; it may be necessary to add an additional tablespoon of orange juice till desired consistency is achieved.

Makes enough to frost 2 dozen rolls.

Mary Cokenour

Nature Valley adds Thins to Granola collection.

Hiking desert trails or climbing Red Rock formations doesn't make a person just thirsty, but a might bit hungry as well. I always make sure to pack granola bars with the bottled water. While they can be crunchy and have a little sweetness to them, they are boring.

Then there are the times you might want a granola snack, but eating just one of the 2 bars that come in a package is enough; but what do you do with the other bar? Nature Valley came up with a solution that solves the problems of boring and too much with Granola Thins. A two by two granola square, one side smeared with a dark chocolate or peanut butter coating; just the right size and loaded with flavor.

The granola square, however, is half the thinness of one regular granola bar, so that makes for easy crumbling. Taking a small bite, you will probably break off more than you intended. Opening up the little package, it's not surprising to see a part of the square broken off and crumbled, or even the whole square crumbled apart. The coating doesn't do much for keeping it together as it tends to melt and stick to the packaging.

It's sort of a 50-50 deal with these Thins, sometimes they are perfect and sometimes not. Might depend on how many times the employees at the grocery store dropped the boxes while putting them on the shelves. Overall though, they are a tasty treat, especially when you're looking for just a little something to snack on.

Mary Cokenour

Cast Iron Skillets and Elk Burgers.

The last time I had made Elk Burgers was on July 4, 2011 and that was on the grill outside. Here I was again planning to make them for dinner, but Roy was going to be home late and I wanted them cooked up hot and fresh for him. While I would have liked to grill them again, I had no intention of standing outside in the dark, with a flashlight, flipping burgers.

I certainly didn't want them done up in the oven; just wouldn't get the caramelization that we liked, so the stove top was my last option. Stove top burgers require the ultimate in a skillet...the cast iron skillet. These little beauties cook evenly, retain high heat and last forever if taken cared of properly. I have had my skillets for over 25 years and they're still going strong.

Cast iron skillets do not come preseasoned, so prepare to do this before any attempt at cooking in them. Set the temperature on your oven to 450F, give the inside of the skillet a light coating of vegetable oil and leave it in the oven for 30 minutes. Turn off the oven and let the skillet cool down. Hold on though, you're not done yet; repeat this process two more times. Why? The baked on oil is sealing up pores in the skillet and developing its own nonstick surface.

Every time you use your seasoned skillet, clean up is basically hot water and paper towels. Using soapy water, steel wool pads or scrubbing pads will just take off that seasoned coating and allow rust to form in the skillet. Clean up with hot water, use paper towels to scrape off any stuck food bits, dry thoroughly and then smear on a light coating of oil with a paper towel. When storing, place a paper towel inside the skillet to keep dust particles from sticking to the coating.  I might be redundant, but paper towels are a best friend for your cast iron skillets.

Time to make some Elk Burgers...

Cast Iron Skillet Elk Burgers

Ingredients:

3/4 lb ground Elk meat
1/4 lb lean ground beef
1 cup diced tomatoes
1/4 tsp each sea salt, ground black pepper, garlic powder and chili powder
3 Tbsp butter
1 medium red onion, cut into slivers
1 large green bell pepper, cut into slivers

Preparation:

In a medium bowl, mix together the Elk, ground beef, tomatoes and seasonings. Form 4 patties which will be one inch thick.

On medium-high heat, melt butter in skillet and put in the onion and bell peppers slivers. Place the patties on top of the vegetables. Cook for 12 minutes on one side, lift up burger, mix vegetables up underneath and flip uncooked side of burger down on vegetables. Do this for each burger and continue to cook for another 12 minutes each. This will allow the vegetables and the meat to caramelize, and the meat will be cooked well, but still juicy.

Remove to plate and let rest 5 minutes before putting on buns. Serve with lettuce, cheese and condiments if desired.

Makes 4 burgers.

Mary Cokenour

Runner Up Turkey Recipe is still a Winner.

Back in February 2011 I posted my recipe for Four Cheese Chicken Pasta Bake which is a decadent blend of cheeses baked with penne pasta and chicken. Later on in the year, Taste of Home magazine was running a recipe contest featuring leftover turkey. Since my recipe featured poultry already, changing from chicken to turkey wasn't a big step. I submitted my recipe with the change and under the name "Four Cheese Turkey Pasta Bake".

While it did not win, it is being featured as a Runner Up recipe in Taste of Home's November 2011 issue; their photo is on page 71 while the recipe is on page 72. This recipe is a good example of comfort food and is versatile as it can feature not just poultry, but beef or seafood as well.

Taste of Home only made a couple of minor adjustments, but primarily kept my recipe as I submitted it. It's not available for viewing online yet, so I'm posting the recipe as I wrote it and with my photo.










Four Cheese Turkey Pasta Bake
(Runner Up Recipe, Taste of Home November 2011 issue, page 72.)

Ingredients:

4 Tbsp butter

1 small onion diced

1 Tbsp minced garlic

1 (10 ¾ oz) can cream of mushroom soup

1 (4 oz) can or jar sliced mushrooms cut mushrooms in half

1 (8 oz) package cream cheese

½ cup each of shredded parmesan mozzarella and Swiss cheese

1 cup each heavy whipping cream and warmed milk

¼ tsp each ground black pepper and nutmeg

2 cups cooked turkey breast ( ½” cubes)

½ lb cooked penne ziti or small rigatoni

½ cup Italian seasoned dried bread crumbs

3 Tbsp melted butter

Preparation:

Preheat oven to 350F. Spray a 2 qt casserole dish with nonstick spray.

In a small skillet, on medium heat, sauté onion in butter till softened; add garlic and cook for 5 minutes more.

In a large bowl, mix together thoroughly the soup, mushrooms, all cheeses, cream, milk, black pepper, nutmeg, turkey, pasta and the onion-garlic mix. Spread evenly into the casserole dish.

In a small bowl, mix together bread crumbs and butter completely; spread over the mixture in casserole dish.

Bake for 30 minutes, covered with aluminum foil. Uncover and bake for additional 15 minutes, or until topping is golden brown. 

Makes 8 servings.

Mary Cokenour

Home Run Inn's Frozen Pizza.

Home Run Inn is an actual pizza establishment in Illinois, so when they say real Chicago pizza, they mean it.  The pizza business itself started in the 1940's and has expanded into 8 restaurants and the frozen food market.

While shopping at City Market in Moab, Utah, I noticed a new display in the frozen pizza section; what really got my attention was the "Chicago's Premium Pizza" written on the box. I wondered if this was just an advertising ploy by another California chain, but no, the company is from Illinois. I purchased one of the cheese pizzas, went home and tried it out; the next day we went back and purchased a few more.

Home Run Inn does NOT use preservatives; check the ingredient label and you'll find you do not need a degree in chemistry to read it. After baking in the oven, you can better see all the cheese, sauce and other toppings, depending on which type you purchased, and the taste is awesome.

Our one big problem is the crust; we just can't seem to agree on it. Cheese pizza #1 - baked directly on rack in oven; the outer rim was very hard while the bottom was crispy, but it had an overall good taste.

Cheese pizza #2 - baked on top of aluminum pizza pan that had air holes in it - the outer rim was now crispy while the bottom was not as crispy as the first pizza we made; however it was cooked all the way through.

Sausage Deluxe - baked on top of aluminum pizza pan that had air holes in it - the outer rim was crispy while the bottom was not at all; it was very dense.

Now I'm not going to fault the crust on Home Run Inn; the directions do say to bake directly on rack, but I used a pan to avoid getting an overdone crust, but ended up with somewhat or heavily underdone. Will I make Home Run Inn frozen pizza again? Most definitely, but I'm following their directions; as a frozen pizza, it is the closest to fresh baked than any other on the market. The sauce, cheese and toppings are outstanding!!! I just have to get that crust baked correctly, but that's on me.

Mary Cokenour