 |
|
||
      |
FIND A TALK  |
|||||||||
|
|||||||||
PROGRAMS A-Z |
|||||||||
|
|||||||||
HOW TO SUPPORT |
|||||||||
|
|||||||||
BYU WEEKLY |
|||||||||
|
|||||||||
GENERAL  |
|||||||||
| |||||||||
FEATURED |
|||||||||
|
|||||||||
|
|||||||||
| Site Map | |||||||||
|
|||||||||
 |
Southwestern Teen NightMexican Black Bean DipPrintable Version Ingredients: Directions: Rinse black beans in colander. Place beans in large pot with lid and cover with water 2 inches over top of beans. Add sliced garlic. Let beans soak for 1 hour. Place pot over medium heat on stove and cook, covered, until beans are soft, about 1 ½ hours. Drain beans and transfer to food processor. You may need to do this step in batches. Puree beans and garlic until smooth. Blend in cream cheese, cilantro, chili powder, cayenne pepper, and salt to taste. May be refrigerated up to 3 days. Spread mixture on serving platter. Top with cheese, green onions, tomatoes, black olives, and garnish center with tomato rose and tortilla chips. Refrigerate if not serving immediately. Serve within 6 hours. Spicy Chicken Drumettes Appetizers Printable Version Ingredients: Directions: Using a sharp knife, disconnect tendons at the base of the narrow end of the drumette. With the knife, scrap the meat from the bone, pushing it toward the larger end. Pull the loosened meat around the top of the bone to form a meat ball at the top of the bone. May be done 24 hours ahead. In a small sauce pan, combine jam, lemon juice, ketchup, chili powder, cayenne, and brown sugar. In a small bowl dissolve cornstarch in vinegar. Add vinegar to sauce pan mixture. Bring to boil over medium heat, stirring constantly. Glaze may be covered and refrigerated for one month. Before serving, preheat grill or oven to 400 degrees. Brush glaze over chicken drumettes. Grill or bake until browned and slightly crisp, about 20 minutes in oven. Serve with salsa. No-Bake Peanut Butter Cookies Printable Version Ingredients: Directions: In a medium saucepan, combine the corn syrup, peanut butter, butter, and sugar. Place pan over medium heat and stir to dissolve. Bring mixture to a full rolling boil. Remove from heat and pour over rice chex. Stir to coat. Drop by spoonfuls or spread in greased cake pan. Cool before serving. (If you can keep the kids out of them!) 'Walk Around' Mexican Sandwich in Parchment Printable Version Ingredients: Directions: Brown ground beef in frying pan. Drain off fat. Add taco seasoning and toss. Cool. Spread tortillas out on work surface. Divide all the ingredients among the tortillas and layer them down the center of the tortilla. Roll up tortillas burrito-style. Refrigerate wraps one hour. Cut sandwiches in half. Wrap parchment around sandwiches leaving one end open. Arrange in basket. May be refrigerated two hours additional hours at this time. |
|
| PRINT PAGE | SEND TO A FRIEND |
| FUNDING PROVIDED BY |
 |
| FUNDING PROVIDED BY |
 |
| FEATURED LINK |
 |
A Division of Brigham Young University.
Employment Information | EEO Public File Report (08-09) | (07-08)