Tapioca Salad

Breakfast Burritos

My LDS Ward is hosting a Christmas Breakfast in a week.  We've been trying to come up with something warm, filling, and SIMPLE to serve.  Oh... and also delicious.  

My daughter Aryn made these Breakfast Burritos for her family reunion last fall.  She made them ahead of time and froze them.  The day they left for their reunion, they threw them in the cooler and they doubled as ice to keep everything else cool.  Genius, wouldn't you agree?

She didn't really have a recipe, so we talked it through over the phone and I did a trial run a week ago.  With a few adjustments, they will be perfect.  We only have to make 200!

There are 3-4 of us making these this coming Friday.  That's only 50-70/each.  The dozen I made were a cinch.

Breakfast Burritos

Ingredients:

1 dozen Burrito-size flour tortillas
14 large or extra-large eggs, beaten
12-oz breakfast sausage - cooked, crumbled, and drained
1/2 cup sour cream
3 cups grated cheese, any variety (converts to about 12 oz)
Salt & pepper to taste

Directions:

Cook & drain sausage.  Set aside.  Do not reserve drippings.  Beat eggs well.  Melt about 2-3 Tbs butter in skillet, and heat until sizzling.  Pour in eggs and scramble by stirring gently with a non-stick spatula.  

When most of the egg is formed and lumpy, but NOT dry - remove from heat quickly.  The eggs should still be very moist and almost runny.  At this point, add the sour cream and gently combine.  (You may think the eggs will be this way when you serve the burritos, but the baking time in the oven finishes them perfectly.  The sour cream helps the eggs retain their moisture, and also adds flavor.)  Now add the crumbled sausage, and gently mix in.  Season with salt & pepper if desired.

Spread mixture evenly in the bottom of the same skillet and divide with your spatula into fourths, as you would cut a pie into quarters.  Each 1/4 of this egg/sausage mixture should make three burritos.  This will help you portion correctly.  

Place a square of foil on counter, then position a tortilla on top.  Top with egg/sausage mixture right down the middle as shown, leaving room to fold in the sides.  Now sprinkle with 1/4 cup of grated cheese.

Fold in the sides, and begin rolling at one end, as shown.  Tuck the egg mixture in as you go.  When you finish rolling, position the burrito diagonally.  Wrap as shown.  Place each burrito seam-side down, with foil end tucked under.  You should be able to fit about 24 on a baking sheet.

Refrigerate until needed, or freeze.  They can also be baked immediately.  

Bake unrefrigerated burritos at 325° for about 25-35 minutes, checking 10 minutes before finish to make sure they are not burning on the bottom.  Cheese should be completely melted and egg mixture steaming.

Cooking time will vary for frozen burritos.  These may also be microwaved for a quick morning meal on the run.

Serve immediately with salsa, sour cream, even ketchup.  Any condiment you prefer makes a good side - even sautéed onions and green peppers.  

Caramel Pecan Cheesecake Trifles

My neighbor JoAnn and I were trying to find a dessert recipe that was more on the unique and special side.  Our ward Relief Society was hosting a Gratitude Dinner a few weeks before Thanksgiving, and pumpkin was on everyone's mind.  Don't know about you, but in my book - pumpkin is a nice touch, but it doesn't trump cheesecake.  After several attempts, we came up with this version that was pretty amazing.  A pecan shortbread crumb layer on the bottom, delicious smooth cheesecake piped in a mound, then topped with Leatherby's Caramel and roughly chopped toasted pecans.  

Here is the recipe (pieced together from about 5-6 recipes of our own and online).  We had to make 8 batches of this recipe to come up with 65 trifles, and if you'd like to see how we did that easily in one night - be sure to read below.

Caramel Pecan Cheesecake Trifles

Crust:
1 cup flour
1/2 cup butter
3/4 cup chopped pecans

Cheesecake Layer:
1 cup powdered sugar
1 8-oz package cream cheese, softened
1 cup heavy whipping cream (measure before whipping) - we used the 40% butterfat from Costco
1 tsp real vanilla

Whip butter and add flour and pecans.  Crumble onto a large lipped baking sheet.  Bake at 350° just until golden brown (watch carefully to avoid burning).  Let stand until cool, then loosen with a spatula and crumble into a bowl.  Set aside.

Whip cream cheese until smooth.  Add powdered sugar and vanilla.  In another bowl, whip cream until soft peaks form.  Fold cream cheese mixture into whipped cream until combined, being careful not to overmix.  

Place cheesecake mixture into large pastry bag to pipe into cups.  

Measure about 2 Tbs crumb mixture into bottom of each cup.  Pipe cheesecake in a circular motion on top of crumb layer.  

Drizzle with warmed caramel sauce (purchased, or your own recipe).  Top with additional toasted chopped pecans.

We had to make 65, and decided to showcase them in the clear shortish plastic cups you can purchase in a warehouse store such as Sam's and Costco.  They were 7-oz cups, and turned out to be just the right size.  

We baked and crumbled the shortbread crust beforehand, and used a 2 Tbs measuring cup to add it to the bottom of each cup.  Make sure you don't press it down, as the cheesecake is heavy and will compact it just enough.  If you would rather use crumbs instead of chopped pecans and caramel as your topping, reserve some.  We were able to fit about 18-20 cups on a standard size aluminum baking sheet (with sides).  Then as we filled the cups with the cheesecake mixture, we covered the entire baking sheet with a large sheet of plastic wrap.  We could stack about 3 layers this way in the refrigerator to chill.  

We multiplied this recipe 8 times, and each batch yielded about 8 very generous portions.  You could squeeze out 10 per recipe if you use smaller containers.  I used my Bosch mixer and it kept the mess to a minimum.  I was able to make 4 batches in the large capacity (covered!) bowl.  First, I used the cookie paddles to blend the cream cheese, vanilla, and powdered sugar.  Then I removed the sweetened cream cheese mixture to a second bowl while I whipped the cream with the wire whisks in the same Bosch bowl.  (Being able to cover the large capacity bowl completely while whipping the cream was great - saved on spatters all over the kitchen)  At this point, I changed the whisks back to the cookie paddles - and added the cream cheese mixture back into the whipped cream.  I used the lowest speed of the mixer to then "fold" it in.  

At this point, we prepared large 14" pastry bags fitted with a large star tip.  Scoop the cheesecake mixture into the bag(s) and pipe in a circular motion around the interior of the cup.  

Silky Smooth Chocolate (and/or) Pumpkin Mousse

While looking for a delicious dessert for a Fall Dinner, I ran across two mousse recipes that I thought would be wonderful "layered" in a 9-oz clear plastic drink cup.  After trying both, I've decided it was unfair to combine them, when each is stellar by itself.

Drink cups (by Solo) are a great substitute for cut glass when you are serving a crowd.  The 9-oz size lines up neatly on a baking sheet for storing in the refrigerator to chill.

Just a few random mini chocolate sprinkles top either mousse off nicely.

The texture of each recipe is smooth and silky.  I filled each cup about 2/3's full.

As you can see, the Pumpkin Mousse didn't make it to photography.  Sorry about that.  But you can still see the texture.

You can layer the two varieties by using a large pastry bag fitted with a large open star tip.  Easy to portion this way.

Other 'garnishes' could include gingersnap or Oreo crumbs, Pirouette Cookies, and whipped cream (dusted with cocoa or cinnamon).

Easy Chocolate Mousse

2 eggs
1/3 cup granulated sugar
2-1/2 cups cold heavy cream
6-8 oz good quality semi-sweet chocolate chips

(I used my blender to make this even easier).  Place eggs and sugar in blender and combine on low speed until whipped.  Meanwhile, heat 1-1/4 cups of the cream in the microwave until hot, but not quite boiling (watch carefully, as the boiling point happens in a hurry).  Pour into blender jar gradually while on lowest speed.  

Some people feel the eggs should be cooked thoroughly, although the hot cream does a nice job of doing that.  If you wish, remove from blender to a heavy saucepan and stir over lowest heat possible until the mixture thickens (but do not boil).  At this point, add back to blender jar.

Add the chocolate chips, and blend on low speed until melted.  At this point, you may wish to add vanilla, mint, and/or almond extract for a little extra flavor (depending on your chocolate chips).

Pour into a bowl, cover with plastic wrap, and place in refrigerator until cooled.  Don't wait too long, or it will be difficult to combine with the additional cream.

Just before removing chocolate mixture, whip remaining 1-1/4 cups cream in a large, deep bowl.  Fold the chocolate mixture in gently.

If you wish to pipe your mousse into individual servings, chill a few hours until partially set.  Then spoon into pastry bag fitted with large open star tip.  Pipe into about 8 portions.  Garnish as desired, cover, and chill overnight.

Fluffy Pumpkin Mousse

1 8-oz package cream cheese, softened
1 15-oz can pumpkin puree (NOT pumpkin pie filling)
3 tsp pumpkin pie spice (*see note)
1 3-oz package cheesecake flavored instant pudding mix
1 14-oz can sweetened condensed milk (NOT evaporated)
8-12 oz container non-dairy whipped topping 

In a large bowl, beat cream cheese until fluffy and smooth.  Add the pumpkin, pumpkin pie spice, and pudding mix until completely mixed, scraping the sides of the bowl a few times.

Add the sweetened condensed milk and beat again until combined.  Scrape down sides to ensure all ingredients are incorporated.

Now add non-dairy whipped topping, gently folding in until barely combined.  Do not overmix.  

Allow mixture to remain in refrigerator until partially set (about 1-2 hours).  At this point, spoon into pastry bag fitted with large open star tip.  Pipe into 9-oz cups - should make about 11.  Garnish as desired, cover, and refrigerate until serving.

Hot Dogs In the Crockpot (?)

Remember the hot dogs you could buy at 7-11 or other convenience stores?  The ones that slowly simmered on the heat rollers in the glass window of a hot box?  These are every bit as good (or better) and are so convenient for a crowd.  They are gently browned on the outside, tender & juicy inside.

Easy as that.  Place hot dogs in crockpot.  Cover.  Cook.

I’m sure there are some of you out there thinking this is not a classy recipe.  It isn’t.  But it’s a great one when you have a bunch of people needing a hot meal - summer or winter.  

I was in charge of my mother’s family reunion a few weeks ago - and I was supposed to come up with something warm for a main dish.  It had been raining, and nobody wanted to barbecue.  Most of us had had pulled pork WAAAAYYYY too many times this summer.  Pulled pork has been the standby picnic food for so long I can’t remember what it replaced as a trend.  

After about an hour... they're starting to plump up.
Notice there is no liquid in the crockpot?

I had seen this idea several times on Pinterest, but I was skeptical.  I didn’t want these to resemble the “boiled in water” hot dogs from my childhood.  (The ones that split wide open when they’ve simmered too long on the stove in a pot of water).  

You'll notice there are "premium" all-beef hot dogs mixed in with the el-cheap-o chicken & pork variety.
They all turned out fabulous.  The longer you cook them, the more "BBQ-ed" they look & taste.

The verdict - a BIG success!  They were not quite like those on a grill - but not bad at all.  In fact - if you overcook them, they burn on the outside just enough to convince kids that they came from the grill.  

It’s so nice to keep them warm as well.  This method (or “recipe”) is one I will use again.  Oh... and this would be fabulous for tailgating!

For the method, go to:
www.changeabletable.com

Pineview Punch

I’m not sure exactly where this recipe originated, only that my family has been enjoying it for over 20 years now.  We call it “Pineview” Punch because we always made it on vacation when we spent a week at Pineview Reservoir.  It makes a LOT, and the “secret ingredient” makes it so refreshing when the weather is hot and everyone is parched & thirsty.


We used to have a condo in the Ogden Valley (Utah) in a beautiful city called “Eden” - and that little town is aptly named.  We spent lots of time in the pool and at the lake as a family.  

When I’ve made this for other events - everyone always asked “What’s IN this??”  It’s citric acid - available at most restaurant supply companies and also pharmacies.  I’ve also heard you can substitute Fruit Fresh (although it isn’t quite the same).  

We mix this up - 5 gallons at a time - in a large orange cooler with lots of ice.  When the ice runs out, I add a frozen milk jug filled with water and it keeps it nice and cold.  Then we make more as needed.  I keep it right next to the kitchen sink and the kids have their paper cups labeled with their names so we don’t go through so many glasses.  

This is a simple, refreshing drink that everyone loves.  I made it for the family reunion I was in charge of this past Saturday.  Always a hit.  

You'll find the recipe at:
www.changeabletable.com

Reunion Food (& Fun)

"A vacation is one-third pleasure, fondly remembered ~

and two-thirds aggravation, entirely forgotten."

 - Robert Brault

Spoiler alert... no actual recipes in this post (but there are links to past ones)...  Here are a few ideas for ways to have a little fun with the (usually) dull task of providing food to feed a crowd in a family reunion setting. 

There is nothing more important in my life than my family - it is as important as my religion.  The success of my family is worth any amount of effort I can make.

My husband felt strongly that it was really important that our children, their spouses, and our grandchildren have a yearly family reunion.  He actually put this in writing a few weeks before he passed away - and I've tried to follow through with that tradition these past 11 years.  It got off (quite frankly) to a rough start, but is now starting to reap rewards for our family.  The grandkids look forward to it the entire year, and we are always on the lookout for new ideas to use.

Each of my six children take a turn, in order, each year being in charge.  I give them a budget for the rental of the place we stay - and they choose, book, and arrange it with everyone's schedule about 6-8 months in advance.  (Not a small task with 12 adults and 11 grandkids = 23 people... and still growing)  Some years we have it in the winter, but most of the time during the summer months.  We take (LOTS of) pictures and make a reunion video that I burn onto a DVD for each family.  One of my daughters family watches past years' videos on the way to the NEXT reunion.

That's just the beginning of delegating though.  The one in charge assigns parts of the reunion out to their siblings & spouses.  They delegate meals, activities, games, etc...  Each meal is taken care of by one of my children and their spouse.  We love to have Minute-To-Win-It competitions - and try a few new ones each year.  We do have our favorites that are expected & looked forward to each year also.  Last year I had some trophies made and we rotate them now - so a new person has it each year.  Of course, we document it with pictures & video - so fun to look back at.

A really fun thing we've enjoyed is a friendly food competition.  We give the "Good Eats" award to the one who made a fantastic meal that everyone loved.  Then we have what we call the "$10 Challenge".  Wherever we are staying usually has a small town market.  I give each couple $10 and they have to come up with something at the market under $10 to accompany the evening meal the last night of our reunion.  We've had some pretty amazing entries.  The kitchen is really humming that last night.  (This year was easier than in the past - as everyone has a smart phone & uses Pinterest!)

I'll post the recipes if I can get them from my kids... they were really fantastic!  Here's a little tour through the Petersen Family Reunion in Heber City, Utah a few weeks ago.

Our first meal was a Pasta Bar.  My 21-year old son Chal, and I were in charge of this meal.
Red & white (& cheddar cheese for the little guys) sauces, ravioli, elbow mac, bow tie, spaghetti,
Italian sausage, meatballs, parmesan, mozzarella, baguette bread w/dipping oil, Olive Garden salad, etc...

We bought (super cheap) paper plates and placed them on the dishes from the cupboard.
Sturdy enough to hold a lot of food - but then you could throw the paper out & no dishes!

Everyone had to try several combinations.

One Minute-To-Win-It for the little ones was a minute to
put together cereal box puzzles.  They loved it!

The grandkids favorite Minute-To-Win-It is shaking ping pong balls from
empty tissue boxes tied to them.  (Pretty fun watching the adults on this one too)

Face The Cookie - moving a sandwich cookie from your forehead to your mouth
without using your hands.  Lots of sweet facial expressions - and the cookie is your reward.

My second-oldest son Kyle, and his wife Rachel were in charge of the reunion this year.
(shown after the "Paper Dragon" Minute-To-Win-It game... pretty fun)

My daughter Whitney & her husband Randy are now expected to make their signature
Blueberry, Raspberry, & Chocolate Chip Pancakes (with bacon, of course) every year.

The kids love decorating their mountains of pancakes.
(Notice that Whitney saves prep-time by bringing her pancake ingredients in
a plastic ice cream pail - then adds egg, oil, and milk last)

I loved what my little granddaughter said when she saw this.
"Grandma - there's a BABY GIRAFFE outside!"
(Long ears + little horns = giraffe, in her mind!)

My daughter Aryn brought dollar-store plastic animals, insects, etc...
and froze them in old cottage cheese & cool-whip containers in colored water....

The grandkids LOVED excavating their ice blocks!

Love that smile he flashed when he saw the shark coming loose.

A few of our future engineers using water power to blast their critters loose.

My son Tyler attached cheap plastic colanders to old bike helmets so the kids could...

Catch water balloons on their heads!
So much fun - and they were so GOOD at this.

You've seen the classic timed water balloon popping game?

We love this fresh fruit salad (made by my son Tyler & his wife Tara)
Soooo good on a hot day.  And couldn't be easier to make.

Hunter's Stew is one of our favorites - and cooks slowly in the background all day
either in the crockpot, dutch oven, or oven.
(*No time for "food staging" - or making our food camera-worthy this week)

We always have a "Petersen Derby" of some kind every year.
Last year we took eggplants (Zucchini were not in season yet) to the beach and let the kids
find all kinds of feathers, sticks, etc... to make boats to float.  This year - we had our own Ducky Derby.
All of us decorated one - some with a little help from Grandma and/or their parents.

Our evening Family Home Evening campfire / testimony meeting.
A highlight that we will remember for a long time.

My son Chal (right) demos how to properly dip an Oreo
(by inserting a plastic fork into the frosting)
He learned this from companions on his LDS mission to Seattle.
No milky fingers!  Genius...

The Make-Ahead Breakfast Croissants we make when we are in a hurry to eat in the morning.
(A lifesaver when we had to get up early for family pictures one morning)

I must say... these ducks for the derby were pretty creative!

My daughter Melyn & her husband Cam made pulled pork in the crockpot
for an easy, stress-free lunch while we played all day.
Pork loin + root beer in crockpot, then drain and add BBQ sauce.  Easy & delicious!

Since it was 104° that day, we decided to forgo going to the reservoir.
Went to the local store and bought a slip-n-slide & a small inflatable pool.
This was an easier way to race the ducks in our derby on such a HOT day.

These crazy looking vests were a LOT of fun to have a
MEGA water fight.  There is a small reservoir with a measuring gage
in the front of each vest.  When someone shoots you in the vest, the water
begins to fill.  When the orange ball reaches the top - you're out.

Pretty tough looking teams.  The kids (of all ages) went a little crazy.

Just add water.  We used our extra coolers for filling stations around the yard.

But some people have to get the advantage (the hose)...

The $10 Challenge begins.
My daughter Whitney making her Parmesan Zucchini Chips.

My daughter Aryn got creative with a zip-loc bag and some melted chocolate chips
to make these sweet stars for a garnish for her dessert.

My daughter-in-law Tara making cheese filled cucumbers with a great garnish.

My daughter Melyn gets ready to wrap her broiled asparagus with bacon...

Bacon-Wrapped Asparagus With Balsamic Glaze

Cheese Filled Cucumber Bites with Garnish

You can't forget the Deviled Eggs from the leftovers...

Parmesan Zucchini Chips

Cinnamon Chips with Strawberries, Cream, & Chocolate Stars

Nobody went away hungry tonight...
My daughter Aryn & husband Travis grilled the chicken (made from our family recipe) & potatoes...
The rest of the feast came from the $10 challenge.

The youngest grandkids started to drop like flies on the 3rd day...
Fell asleep on the front porch right before dinner.

Happy faces on the last night as we gave out trophies.

Even the adults (my oldest son Tyler) get a trophy.

My son-in-law Travis won the coveted "Big Guns" trophy
for dominating with the water guns during the water fight.

My daughter Aryn claims the "Iron Chef" award for winning the $10 Challenge.