2009 Down Home Cook-off

Winners

Kim Naegle

Chocolate, Almond, Toffee Squares With Carmel Sauce

2 Cups Lehi Roller Mills Flour*

1 1/4 Cups Brown Sugar

1/2 Cup Butter (cold)

1 teaspoon Baking Powder

1/2 teaspoon Salt

1 Oakdell Farms Egg*

1 Cup Winder Dairy 2% Milk*

1 1/2 teaspoon Vanilla

3/4 Cup Milk Chocolate Chips

3/4 Cup White Chips

3/4 Cup Slivered Nutty Guys Almonds*

3/4 Cup Nutty Guys Coconut*

3/4 Cup Toffee Bites

1/2 Cup Tom's Gourmet Carmel Topping*

Directions: Pre-heat oven to 350 degrees. Grease a 9 inch X 13 inch baking pan, set aside. In a large mixing bowl, combine flour and brown sugar. Cut in cold butter until mixture resembles coarse crumbs. Set aside 1 1/4 Cups crumb mixture to be sprinkled on as topping. Add baking powder and salt to remaining crumb mixture. In a separate mixing bowl, combine egg, milk, vanilla and whisk together. Fold into crumb mixture. Pour crumb mixture into baking pan; sprinkle reserved crumb mixture on top. Sprinkle evenly, one layer each, milk chocolate chips, white chips, almonds, coconut and toffee bites. Bake on 350 degrees for 30-35 minutes or until golden brown. Allow to cool and drizzle with Carmel topping. Cut into squares and ENJOY! (Recipe makes 20 squares)

*INDICATES UTAH'S OWN PRODUCTS The Utah's Own products that I selected can be found at Lehi Roller Mills in Lehi, Oakdell Farms Eggs is located in North Salt Lake, Winder Dairy Milk is produced in Murray, Nutty Guys and Tom's Gourmet Toppings are both located in Salt Lake. All of these items were conveniently purchased at my local Dick's grocery store in Bountiful, Utah.

Michelle

Utah's Own Cookoff #1 Bacon Wrapped Stuffed Chicken

Ingredients
4-6 Chicken breasts (boneless skinless)
1 lb. Bacon (thick sliced)
6 oz. Mozzarella cheese (shredded) “Gossner’s cheese”
2 oz. Parmesan cheese (shredded)
2 oz. Asiago cheese (shredded)
6-8 ea Garlic cloves (roasted)
12 ea Basil leaves (fresh)
1 T. Olive oil (extra virgin)
1 T. Sage (rubbed)
2 T. Sugar (granulated)
¼ C. Butter (salted) “Meadow Gold”
¼ C. Balsamic vinegar
¼ C. Honey “Miller’s”
½ t. Red pepper (crushed)

Preheat oven to 375 degrees

Glaze
Combine butter, balsamic vinegar, honey, and red pepper in a small sauce pan: heat on low for 5-10 minutes until sauce thickens to a glaze. Keep warm.

Stuffing
Put garlic cloves and olive oil in aluminum foil. Roast in oven at 450 degrees for 15 minutes. Use a fork to smash the garlic into a paste. Stack basil leaves on top of each other, roll them up; then slice thinly. Combine cheeses.

Bacon
Combine sugar and sage, sprinkle mixture on bacon.

Chicken
Slice chicken from the side creating a pocket. Rub roasted garlic and basil on the inside of the breast. Stuff pocket with combined cheeses. Wrap chicken breast with 2-3 slices of seasoned bacon. Baste bacon wrapped chicken thoroughly with glaze. Place chicken on a rack when baking.

Bake for 30 minutes at 375 degrees. Increase oven temperature to 450 degrees bake an additional 15 minutes. Baste chicken every 10 minutes. Put remainder of glaze on chicken after plating. Baking time may vary depending on size of chicken breasts.