Comedian Norm MacDonald returns to Wiseguys Comedy Café, West Valley City, for all new shows Friday, Nov. 6th at 8pm and 10pm. 

Find more information at WiseguysComedy or for tickets visit Smithstix. 

“It is that time of the year where everyone is in a rush to get our yards prepared for the winter. It is a huge job to tackle and most people need help with all or at least part of it. There are things like clean out your rain gutters and down spouts, having a winterizer application of fertilizer put down on your lawn, shutting down and blowing out your sprinkler system, wrapping fragile trees and shrubs, clean up leaves, cutting back perennials, removing annuals, pruning trees and shrubs (incl roses), split and relocate perennials, taking hoses off (disconnecting hoses), removing veg plants (to avoid varmints), and the list goes on and on.

Here are just a few:

Yikes! The holidays are a month away and the party invites will be piling up. The big question is “What do I Wear” and not break the bank? Have no fear because the new Down East Basics holiday is arriving in stores across the state. Whether your parties are dressy or casual there is a look for every occasion and body type. The best part is the entire line is under $50.

For more information email Alicia at Alicia@chiconashoestring.com or visit www.downeastbasics.com

Going on now: Buy on skirt and get one 50% off in stores only.

On The Models:

Amanda...

1. My Mind's Eye paper
www.mymindseye.com
$120 retail value

To kick off National Domestic Violence Awareness Month this October, The Allstate Foundation asks Salt Lake City residents to Tell a Gal P.A.L. (Pass It On, Act & Learn) and talk openly about domestic violence and how economic empowerment can provide a path to a safe future.

Salt Lake City residents are encouraged to donate women’s suits or professional attire at select Allstate agencies now through October 9, 2009, as part of the Tell a Gal P.A.L national donation drive. The donated suits will be given to Utah shelters to help outfit domestic violence survivors with confidence as they enter or re-enter the workforce and get back on their feet financially. Nearly new suits and professional attire that are cleaned and interview-appropriate will be accepted.   

Log onto ClickToEmpower.org to find a list of participating Allstate donation locations.  Additionally, you can drop off suits locally at the following locations:

• Gordon Lyon’s agency: 225 N. Main, Suite 1, Bountiful, UT 84010, (801) 292-1173
• Todd McKinnon’s agency: 585 S. Main, Layton, UT 84041, (801) 546-2626
• Carrie Batchelor’s agency: 2651 Washington Blvd., Ogden, UT 84401, (801) 627-3336
• Nancy Gray-Nichols’ agency: 1455 S. State, Suite E, Orem, UT 84097, (801) 224-7224
• Steve Ibarra’s agency: 207 W. 520 North, Orem, UT 84057, (801) 426-5666
• Lisa Eshleman’s agency: 1635 E. 3300 South, Salt Lake City, UT 84106, (801) 466-2556
• Lisa Smith’s agency: 480 E. 400 South, Suite 220, Salt Lake City, UT 84111, (801) 321-4039
• Betty Ware’s agency: 35 W. 10600 South, Sandy, UT 84070, (801) 571-4477
• Gary Bybee’s agency: 297 W. Hilton Dr. #2, St. George, UT 84770, (435) 628-8778
• Michael Nunley’s agency: 220 Millpond #108, Stansbury Park, UT 84074, (435) 882-7885
• Neil Whicker’s agency: 4150 S. 1785 West, Taylorsville, UT 84119, (801) 968-6800 

Domestic violence touches us all in some way

One in four women report being abused by a husband or partner in their lifetimes, according to the U.S. Department of Justice and the Centers for Disease Control. 
More than seven out of 10 Americans know someone who is or has been a victim of domestic violence, according to a 2009 poll commissioned by The Allstate Foundation.
Last year in Utah, over the course of just one day, 900 requests for domestic violence services were received, according to a 2008 census by the National Network to End Domestic Violence. 
 

About the Allstate Foundation

The Allstate Foundation created the Economics Against Abuse Program to help domestic violence survivors overcome economic challenges and lead financially independent lives, free from abuse. Through a partnership with the National Network to End Domestic Violence, the program provides a network of financial resources, including a comprehensive financial empowerment curriculum; funds direct services, including education and job training assistance; and spreads the word on how to empower those touched by domestic and economic abuse. For more information and to find out how to help, visit www.ClickToEmpower.org.

The Utah State Fair opens Thursday, September 10th and the fun goes on until September 20th!  Don't miss the culinary experience that only the Utah State Fair can provide ... National Recipe Cook-Offs!  For more information please visit www.utahstatefair.com.

Ghirardelli Chocolate Championship

Lots of varieties of rich, amazing chocolaty recipes. Judging begins: Thursday, Sept. 10 at 7:30 p.m.

“Bake For the Cure” Baking Contest

Amazing breads ... always a hit at the fair for aroma, creativity, flavor!  Judging begins: Friday, Sept. 11 at 7:30 p.m.

Olive Lovers Salad Challenge

NEW CONTEST! Flavorful, unique, no limits salads. Judging begins: Saturday, Sept. 12 at 11:30 a.m.

Great American SPAM Championship – A favorite and crazy contest with lots of fun facts: Judging begins: Saturday, Sept. 12 at 7:30 p.m.

“Make it with Malt-O-Meal” Recipe Contest

Starting with cold cereal, create a meal, treat, or dessert.  Judging begins: Monday, Sept. 14 at 7:30 p.m.

“Great Cake Contest”

NEW CONTEST!  Fancy, fun, moist, creative cakes. Judging begins: Saturday, Sept. 19 at 11:30 a.m.
“Fresh Taste for the Family” Recipe Contest – the recipe must appeal to the whole family AND be healthy.  Judging begins: Saturday, Sept. 19 at 7:30 p.m.

Kids lose their baby teeth all over Utah every day ... and who is there to gather them up, leaving coins in their places? The Tooth Fairy, of course!  Get to know today's "modern" tooth fairy ... a self-described "action kind of gal" with plenty of attitude!  Learn about her amazing Tooth-o-Finder and her ingenious flying machine. Watch her in action, dodging dogs and cats and gerbils. "You Think It's Easy Being the Tooth Fairy?" is the essential guide for every kid about to lose a tooth. "You Think It's Easy Being the Tooth Fairy?" is available at Barnes & Noble, Borders Books and Amazon.com as well as the publisher, Chronicle Books.

Sheri Bell-Rehwoldt is an award-winning magazine writer and the author of two children's activity books. This is her first picture book.  She and her husband moved to Utah in June from New York.  For more information about this award-winning book please visit www.chroniclebooks.com.  Also, take a trip to Sheri's blogspot  http://youthinkitseasybeingthetoothfairy.blogspot.com.  You can also follow her on  www.Twitter.com/ToothFairyNews!

Prepared by Angel Shannon
www.cookingwithangel.com
 
Ingredients:

• 1 T. butter

• 1 T. fajita seasoning

• ½ cup finely chopped onion

• ½ cup finely chopped celery

• 2 cups cooked and chopped chicken

• 1 (8 oz.) pkg. cream cheese, cubed and softened

• 10 (or so) regular sized flour tortillas

• ½ lb. grated Colby cheese

• ½ lb. Velveeta

• 2 cups canned chopped tomatoes w/ mild green chilies, lightly drained

• ¼ cup milk

Melt butter in large skillet; add fajita seasoning, onions and celery.  Saute for 5 minutes over medium high heat.  Remove from heat and mix in chicken and cream cheese, stirring to blend well.  In a microwave safe bowl, melt cheeses and mix in tomatoes and milk until creamy.  While you are preparing sauce in microwave, place a couple of heaping tablespoons of chicken mixture on each flour tortilla a roll up.  Place in greased 9x13 inch pan, seam side down until pan is full.  Pour sauce over enchiladas.  Can top with chopped olives, green onions, sprinkle with additional spices such as cumin or chili powder, if desired.  Bake at 350 degrees for 30 minutes or until heated through.  Serve with salsa, sour cream and a green salad on the side. 

Prepared by Chef Tami Vincent
www.kneadersbakery.com

Ingredients:

• 1 quart fresh cranberries
• 1 cup white sugar
• 2 to 3 oranges to equal 1 cup fresh orange juice
• 1 teaspoon orange zest

option #1
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves

option #2
¼ cup chopped pecans

Method:

  Squeeze oranges to equal 1cup fresh orange juice.
In a large saucepan with a heavy bottom combine cranberries, sugar and orange juice.  
 Add orange zest.
 Cook over medium heat, stirring often, until cranberries begin to pop. This will take 15 to 18 minutes.  Do not over cook
 Remove from heat  
 Let cool.  Blend to desired consistency.
For option #1, blend spices into sugar before cooking.
For option #2 add pecans after blending.

This recipe can be make 2 days ahead of time and kept in the refrigerator.
Nothing tastes as good as fresh.
 
 
 

Prepared by Ree Drummond- The Pioneer Woman
www.thepioneerwoman.com

Makes 8 servings

Ingredients:

one 14.5-ounce can black olives, drained

one 6-ounce jar pimiento- stuffed green olives, drained

2 green onions

¼ pound (1 stick) butter, softened

½ cup mayonnaise (real mayo, no substitutions)

1 pound monterey Jack cheese, grated

1 loaf crusty French bread

Method:

1. Preheat the oven to 325ºF.

2. Place the black olives on a cutting board.

3. Chop them roughly until most of the large pieces are broken up.

4. Place the green olives on the cutting board.

5. And give ’em a rough chop.

6. Slice the green onions, then chop them up roughly.

7. In a large bowl, combine the butter, mayonnaise, Monterey Jack cheese, chopped olives, and green onions.

8. Stir until thoroughly combined. At this point, grab the nearest cracker and take a taste. Repeat as needed.

9. Slice the French bread loaf in half lengthwise. Spread the olive-cheese mixture in an even layer on each half.

10. Bake for 20 to 25 minutes, until the cheese mixture is thoroughly melted and beginning to turn light brown and bubbly. Cut into diagonal slices and serve immediately.

Helpful Hints

Here are some make-ahead tips:

• Prepare the olive/cheese mixture up to two days ahead of time. Store tightly covered in the fridge.

• Or, spread the olive/cheese mixture on the bread and freeze, tightly wrapped, up to six months. Thaw before baking.

The cheese topping also makes a delicious spread for crackers!

Variation

Substitute drained, chopped artichoke hearts and grated Parmesan cheese for the black olives and Monterey Jack cheese. Yum!

Prepared by GTU Host Reagan Leadbetter

Ingredients:

• 3-4 Chicken Breasts
• 1 Cup Apricot Jam
• 1 Cup Bar-B-Q Sauce
• 1 Packet Lipton Onion Soup Mix

Directions: Cut chicken breasts in strips. Pour a small amount of olive oil in a skillit and begin browning the chicken. Mix together the remaining ingredients and then pour over the chicken. Let cook untill the chicken is fully cooked and the sauce is thick and bubbly. Serve over rice. I love the sticky rice!

Prepared by GTU viewer Carrie Swenson

Ingredients:

• 2 T. yeast
• 1/2c. warm water
• 1/2 c. canned pumpkin
• 2/3 c. sugar
• ½ t. salt
• 1 egg, beaten
• ¼ c. melted, butter
• 1/4 t. ground cloves
• 1 t. cinnamon
• 4-5 c. bread flour
• ½ c. brown sugar, packed
• 2 T. cinnamon
• 2 T. melted butter

Method:

Dissolve yeast in warm milk. Wait 5 minutes. Add pumpkin, egg, sugar, butter, salt, cinnamon and cloves and mix well. Slowly add flour one cup at a time. Scrape down sides of bowl after each addition of flour. Turn into lightly greased bowl, cover and set in warm place until double in bulk. Punch down dough and let rest for 5 more minutes. Roll dough out into a rectangle.
Brush dough with melted butter. Sprinkle the dough with sugar and cinnamon mixture. Starting with long side of dough, roll up jellyroll style. Pinch seams to seal.  With sharp serrated knife cut roll into 12 1 in. pieces. Place rolls, cut side up in greased 9*13 pan. Cover and let rise until double, 30 to 45 minutes.
Bake rolls at 350 degrees about 20 minutes or until golden brown. Drizzle with caramel frosting as soon as they come out of the oven. Let cool until warm, add the rest of the frosting. Enjoy!

Caramel Frosting

• ¼ c. butter
• ½ c. brown sugar, packed
• 2 T.  milk
• ¼ t. vanilla
• Pinch of salt
• ½ c. to ¾ c. sifted powder sugar

In a small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over med. Low heat 1 minute. Transfer to small bowl and cool mixture. Stir in vanilla, salt, and powder sugar. Beat with Electric mixer until well blended. If necessary, add more sugar for desired consistency.

Today's Guest Chef: Steve Breinholt, ABC 4

This tomato soup recipe will ward off vampires, ghosts and a winter chill!  Steve's recipe is from www.allecipes.com. 

Ingredients

• 1 tablespoon vegetable oil

• 1 cup chopped onion

• 2 cloves garlic, minced

• 1/2 cup chopped carrot

• 1/4 cup chopped celery

• 2 (28 ounce) cans crushed tomatoes

•  3 1/2 cups vegetable broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon salt

• 1/2 teaspoon dried thyme

• 1/2 teaspoon ground black pepper

• 4 drops hot pepper sauce

Directions

1. Heat oil in a large Dutch oven over medium-high heat.

2. Saute onion and garlic until onion is tender.

3. Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently.

4. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce.

5. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.

Prepared by Chef Tami Vincent
www.kneadersbakery.com

• 1 cup butter   
• 1 cup white sugar
• ½ cup dark molasses
• 1 t. cinnamon
• 1 t. nutmeg
• 1 t. cloves
• 1 t. ginger
• 2 eggs well beaten
• 1 t. white vinegar   
• 5 cups all-purpose flour
• 1 teaspoon baking soda    

Preheat oven to 350 degrees.

1. In a large saucepan, cream together the butter, sugar.
2. Add molasses and spices – mix well
3. Stirring constantly bring to a boil.
4. Remove from heat and allow let cool to a lukewarm.
5. Stir in eggs and vinegar.
6. Sift flour with baking soda into molasses mixture to form smooth dough.
7. Chill several hours or overnight.
8. When you are ready to bake roll out dough to ¼ inch thickness.  Cut with a gingerbread cookie cutter.
9. Place on baking sheet lined with parchment paper 
10. Bake for 8 to 10 minutes until slightly brown on the edges. Do not over bake.
11. Allow cookies to cool for 5 minutes on the cookie sheet before placing them on a cooling rack.  Let cool completely before frosting.

FROSTING INGREIDENTS

Red buttercream frosting
White chocolate coins or white chocolate chips

1. With red buttercream and a #6 round tip, make one eye.  Then on opposite side  pipe with a #4 round tip stitches over heart area.
2. Using a  #47 basket weave, with textured side out, zigzag down mummy missing eye and stitches.  If the texture is not visible let the chocolate cool a little longer until it will hold the shape of the texture but still come through the tip.
3. Let dry for 15 minutes in a cool place.   

Enjoy!!

Prepared by Jenny Stanger
www.freezerdinner.com

Yield:  8-10 servings, lasts 3 months

 
Ingredients:

• 2 pkg refrigerator crescent rolls
• 2 C crushed Ritz crackers
• 2 ½ C cubed cooked chicken
• 1/4 C onion, diced
• ½ C celery
• 4 oz cream cheese
• 4 oz sour cream
• dash of garlic powder
• dash of salt and pepper

Method:

Open the crescent roll packages.  Unroll dough and press 2 triangles of crescent rolls into a square.  Continue with the rest of the dough.   

Place crushed Ritz crackers in a shallow dish. 

Stir together remaining ingredients in a large bowl and scoop by heaping teaspoonful onto the crescent roll dough. 

Fold and pinch edges together.   Roll each chicken puff in the Ritz crackers.  Place on a greased cookie sheet.  Set the cookie sheet in the freezer for 1 hour and then drop all the chicken puffs into a zip top bag.  Take out as needed.

To serve:  Place frozen chicken puffs on a greased cookie sheet and bake at 350 for 20-30 minutes or until golden brown. 

Dinner bites to kick off a night of fun for your little monsters, pirates and princesses!

Today's Guest Chef: Kim Warren

Ingredients

• 1 4-5 lb beef brisket (or your favorite type of pot roast), all or most fat removed
• 1 can Cream of Mushroom Soup (can be low sodium or lower fat)
• 1 package dry Onion Soup mix
• 2 tsp granulate Beef Bouillon or 2 Beef Bouillon cubes
• Freshly ground black pepper

1. Trim visible fat from pot roast and place in bottom of slow cooker.  Season generously with pepper.

2. In a small bowl, whisk together remaining ingredients.  Heat soup mixture in the microwave for about 30 seconds just until warm and bouillon starts to melt.  Whisk again and spoon on top of pot roast. 

3. Cover and cook on low 7 - 8 hours.

4. remove pot roast from slow cooker when cooking time is complete and place in a large mixing bowl.  Using two forks, shred the roast apart.  When completely shredded, add quite a bit of the cooking gravy and mix together.  The mixture should be nice and moist. 

5. Place a nice healthy portion of pot roast on top of good bread or rolls and eat.

Kim's Notes

If desired, with 2 hours of cooking time left add potatoes (such as Yukon Gold or Red Potatoes, stay away from russets they take too long to cook) and carrots. Slice brisket in 1" thick slices and serve as a roast dinner with vegetables and gravy.   Then use the leftovers for pot roast sandwiches the next day.