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Recipes from
2010 Ultimate Recipe Round Up


Turkey Tamale

Ingredients:

Filling:
  • 2 lbs Utah's Own Northwest Turkey
  • 2 bottles of Utah's Own Mt. Olympus Water
  • 1 Small Utah's Own Bangerter Farm Green Pepper
  • 1 Utah's Own Bangerter Farm Anaheim Chile
  • 1 Utah's Own Bangerter Farm chopped Zucchini
  • 5 Utah's Own Farmer's market Stalks of Green Onion
  • 2 Tbsp oil
  • 1 Tbsp minced garlic
  • 1 tsp Black Pepper
  • 1 Tbsp Juajillo Chile
  • 1/2 tsp salt
  • 1 tsp vinegar
  • 2 Green Apples
Dough:
  • 5 cups of Masa Harina
  • 3 Utah's Own Oakdell eggs
  • 2 Utah's Own Fresh corn stalks
  • 2 bottles of Utah's Own Mt. Olympus Water
  • 1/2 cup oil
  • 1 Tbsp Garlic Powder
  • 2 Tbsp Juajillo Chile
  • 2 Tbsp of chopped Green Onions
  • 1 Tbsp salt
Wrap:
  • 1 lb banana leaves

Directions:

  1. Filling: Boil turkey in water, chopped apples and salt, set aside.
  2. Sauté garlic, onions, vinegar, spices in oil. Stir in vegetables and cook for 10 minutes Mix in chopped turkey breast and cook for an additional 5 minutes.
  3. Dough: Sauté onions with spices and mix with masa, salt and corn that has been sliced off the cob and chopped in a blender/food processor. Add water and beat in eggs then blend in oil and mix well.
  4. Assembly: Put 2 Tbsp of dough on top of a banana leaves cut into about 9x6

Coconut Brownie Mini Cake Sensations

The best part of all, these Coconut BrOwnie Mini Cake Sensations are so easy to make!

Ingredients:

  • 6 Oakdell Eggs *
  • 1 1/2 cups Meadow Gold Butter * (softened)
  • 3 cups Sugar
  • 2 tsp. Vanilla
  • 2 cups Lehi Roller Mill Flour *
  • 1 ¼ cup Cocoa
  • ¾ tsp. Redmond Salt *
  • 2 ½ Cups Nutty Guys Coconut *
  • 8 oz Cream Cheese (room temperature)
  • 8 oz Meadow Gold Sour Cream *
  • 2 T Lemon Juice
  • 2T Lemon Zest
  • 8-10 oz Fresh Fruit (raspberries, strawberries, blackberries – pick your favorites)
  • 1 cup Milk Chocolate Chips

Directions:

  1. Pre-heat oven to 350 degrees.
  2. In a large mixing bowl combine eggs, butter, sugar and vanilla – cream together.
  3. Combine flour, cocoa and salt – stir together lightly.
  4. Add dry ingredients to creamed mixture and mix well.
  5. Pour batter onto a well-buttered cookie sheet and bake for 30 minutes.
  6. Allow brownies to cool completely.
  7. While brownies are cooling, combine cream cheese, sour cream, lemon juice and lemon zest in a medium sized mixing bowl and beat to a smooth consistency. Place finished mixture in a piping bag and refrigerate until ready to use.
  8. Wash and dry the fresh fruit.
  9. Melt milk chocolate chips over very low heat.
  10. Once the brownies have cooled completely, cut brownies into rounds with a cookie cutter.
  11. Remove cut brownies from the cookie sheet and place on a serving tray.
  12. Top each brownie with a layer of the lemon cream cheese mixture, followed by a layer of the fresh fruit.
  13. Drizzle the melted chocolate over the top of each coconut brownie mini cake and ENJOY!

Recipe yield = 24 small or 12 large Coconut Brownie Mini Cake Sensations.

* indicates a proudly used Utah’s Own product


Chocolate Pancakes with Sweet Butter

for dessert or special occasion breakfasts

Pancakes:

  • 1 1/2 cup flour (Lehi Roller Mills)
  • 3 teaspoons baking powder
  • 1/2 teaspoons salt (Redmond)
  • 6 Tablespoons sugar
  • 1 to 1 1/4 cup milk (Winder)
  • 2 eggs (Oakdale)
  • 1/4 cup butter (Meadow Gold)
  • 6 Tablespoons cocoa
Directions:
  1. Mix all these ingredients together until just barely blended. Add more milk if needed until batter is pourable.
  2. Pour about 1/4 cup of batter on a sprayed skillet and cook but be careful not to overcook.
  3. Serve warm with the sweet butter.

Sweet butter:

  • 1 cup butter (Meadow Gold), softened
  • 4 cups (1 pound powdered sugar)
  • 2 teaspoons vanilla (Dutch Mill)
  • 2 to 3 tablespoons water
  • food coloring if serving for a holiday (optional)

Cook’s tip:

  1. unwrap the butter and let it soften overnight in a covered mixing bowl.
  2. In the morning, add powdered sugar, vanilla, and water.
  3. Beat with an electric mixer until fluffy.
  4. Add more water if needed until butter is very soft.
  5. Add a few drops of food coloring, if you prefer.
  6. Refrigerate any leftover butter.

Raspberry Sweet Butter Variation:

  • add 1/2 cup raspberry preserves (Lehmans) to sweet butter and gently mix.

Coconut Date Skillet Rolls

  • 3/4 Cup Xagave
  • 1 Cup Chopped Dates
  • 2 Well-Beaten Oakdale Egg Farms Eggs
  • 1 Tsp Vanilla
  • 2 Cups Crisp Rice Cereal
  • 1/2 Cup Western Nut Company Chopped Pecans
  • 1 1/2 Cups Flaked Coconut

Directions:

  1. Combine Xagave,dates, and eggs in a skillet.
  2. Cook over medium heat, stirring constantly for 5 minutes. Mixture will darken and thicken.
  3. Remove from heat and add vanilla.
  4. Carefully stir in cereal.
  5. Cool slightly, and roll into balls.
  6. While still warm roll in coconut flakes.

Makes 24 cookies


Apple Beer Can Chicken

Rub a Utah's Own 4 lb bird inside and out with canola oil then with rub. (Recipe follows, enough for 2 chicks)

  • 1 Tbl of LaVerl's seasoning
  • 2 Tbl of dehydrated onion flakes
  • 2 Tbl of paprika
  • 1 Tbl cumin
  • 3 teas cayenne
  • 2 teas thyme
  • 2 teas oregano
  • 2 teas black pepper
  • 2 teas garlic powder

Directions:

  1. Prop bird on Apple Beer can and roast on center of covered grill on indierct heat for 1 hr 15 mins.
  2. Let rest a few mins before carving.
  3. serve with mashed Utah red potatoes.
  4. Be sure to use Winder sour cream, buttermilk, and grated Beehive Cheese in those spuds.

Summer Berry Bars

Crust:

  • 8 oz cream cheese, room temperature
  • 2 sticks (1/2 lb) Meadow Gold Butter, room temperature
  • ¼ c granulated sugar
  • ¼ t kosher salt
  • 1 t pure vanilla extract
  • 2 c all purpose, Lehi Roller Mills Flour

Filling:

  • 1 pt Weeks Berries of Paradise, Blackberry freezer jam, thawed
  • 1 pt Weeks Berries of Paradise, Red Raspberry freezer jam, thawed

Topping:

  • 1 yellow cake mix
  • 1 stick (1/4 lb) Meadow Gold Butter, room temperature
  • ½ chopped pecans (optional)

Directions:

  1. In a mixer, cream cream cheese, butter and sugar together until light and fluffy.
  2. Stir in salt and vanilla.
  3. Add flour and stir until incorporated.
  4. Turn out dough onto a floured surface and form into a ball.
  5. Cover and refrigerate for 1 hour or until dough is firm.
  6. Roll dough out to fit a half sheet pan, trimming edges as needed.
  7. Combine jams by stirring lightly.
  8. In a separate bowl, combine cake mix, pecans and butter until crumbles form.
  9. Top dough with jams and crumble topping over top.
  10. Bake at 375 for 35-40 minutes or until the topping is golden brown and delicious.
  11. Cut into squares and serve warm with vanilla ice cream or at room temperature by themselves.

Yummy Buffalo Wings

  • 12 chicken wings
  • 1 stick of butter
  • 2 cups bottled hot sauce
  • 1/2 cup honey
  • 2 teaspoon paprika
  • 1/2 teaspoon seasoning salt
  • 3 tablespoon oil

Directions:

  1. Cut off and discard tips of wings.
  2. Cut the wings at the joints to make 24 pieces.
  3. Sprinkle seasoning salt and paprika on wings.
  4. Heat oil on med. high heat.
  5. Brown the wings on all sides.
  6. Drain on paper towel.
  7. Melt butter, add hot sauce and honey.
  8. Coat wings in wing sauce.
  9. Place wings on an unheated rack of a broiler pan.
  10. Broil 4 to 5 inches from the heat about 10 min. or until lightly brown.
  11. Turn and brown the other side.
  12. Serve with blue cheese dressing and celery sticks.

Utah's Own Apple Beer Can Chicken with Beehive Cheddar Cheese with Rosemary Mashed Potatoes.

Rub with DeVerl's all purpose seasoning,

  • 1 can of Apple Beer
  • 1 Utah's Own free range chicken.

Mashed potatoes with Beehive Cheese and rosemary and Winder dairy butter, butter milk, milk, sour cream,and chives, Utah's Own Beehive Cheddar with rosemary mashed potatoes

Directions:

  1. Start with about 3 lbs of Utah red potatoes.
  2. Cut into 1.5 inch cubes and boil in 4 quarts of water until tender with a fork. (About 15 minutes).
  3. Heat/melt 1/2 cup up Winder milk along with a stick of salted butter in sauce pan.
  4. After the potatoes are drained, mash them by hand or with a portable food mill.
  5. Add the milk and butter with a wisk.
  6. Add a 1/4 cup of Winder buttermilk, 1/4 cup of Winder sour cream, 1/2 cup of Beehive Cheddar with rosemary, add some chopped chive and dill, salt and pepper to taste.

Serves 6


Lemon Poached Salmon:

  • 1-Salmon filet (6oz)
  • 4-Lemon slices (1/4in thick)
  • 2-Cloves garlic (minced)
  • 1 TBSP-Shallot (minced)
  • 1/2 TSP-Capers
  • Pinch-Salt & Black Pepper
  • 6oz-White Wine (chablis or reisling)

Directions:

  1. Arange lemon on bottom of sautee pan.
  2. Salt and pepper salmon filet and place on top of the lemon slices.
  3. Add shallots, garlic, capers and white wine to the lemon and salmon.
  4. make sure you have the white wine covering the lemons, and about 1/8th of an inch covering the salmon.
  5. Cook on Med-High heat until liquid comes to a rolling boil.
  6. Cover pan and reduce heat to a Simmering boil untill salmon is fully cooked.
  7. Use a spatula to pick up salmon and lemons out of the pan and place in an entree bowl.
  8. Serve with remaining liquid in the pan and Bon Appetite!

Sausage Apple Bites

  • 1 package Collissmo Breakfast Sausages cut in half
  • One apple peeled, cored and grated
  • One bottle Apple Beer
  • 2 c. Lehi Roller Mills Pancake Mix

Directions:

  1. Preheat oven to 350.
  2. Cook cut sausage pieces in 1/2c Apple Beer until just cooked through.
  3. Mix grated apple with Pancake Mix and add Apple Beer until moistened through, about 1/2 cup.
  4. The dough should be very stiff.
  5. Place cooked sausage on cookie sheet and cover each completely with apple batter.
  6. Bake in preheated oven 12 to 15 minutes until lightly browned.

Makes 28 Apple Bites.


Spring Rolls

Directions:

1. On low heat

  • ½ Tb sesame oil
  • 2 cloves of garlic pressed
  • ½ inch of ginger root finely chopped
  • 1 ts hot chili oil
  • 1 ts chili garlic sauce
  • 1ts Utah’s Own Pioneer Valley Logan berry Jam
  • 1/8 cup of Castle Creek Chardonnay
  • CY’s Eclectic IndieAsia garlic seasoning to taste
  • ¼ cup Seal Sama Teriyaki

Simmer 1/2lb shrimp (30 count) in sauce while preparing veggies

2. Veggies

  • Cabbage shredded
  • Radishes julienned
  • Green onion finely chopped
  • Chop celery, cilantro
  • sugar peas cut inthin strips

3. Maifun rice sticks & Spring roll wrappers softened in warm water For each roll add 2 shrimp cut length way and add each ingredient to wrapand roll

4. Dipping sauce

  • 1ts Utah’s Own Pioneer Valley Loganberry Jam
  • ½ cup Seal Sama Teriyaki
  • Cy’s Eclectic IndieAsia garlic seasoning to taste
  • Chili Oil Chili Garlic Sauce

Beehive Cheese Bread

  • 1 1/2 t. yeast
  • 1/2 c. water
  • 4 T. sugar
  • 2 c. “Meadow Gold” cottage cheese, room temperature
  • 2 T. “Grandma’s Country Foods” dried chopped onion
  • 2 T. oil
  • 2 t. salt
  • 1/2 t. baking soda
  • 2 “Oakdell” omega 3 brown eggs
  • 5 c. “Lehi Roller Mills” Turkey Hill unbleached flour
  • 1/2 c. “Beehive Cheese Squeaky Bee Cheese Curds”
  • 1/2 c. “Beehive Cheese Promontory Cheddar”, cubed
  • 2 T. softened “Winder Dairy” butter
  • “Redmond” Natural Onion Salt

Directions:

  1. Soften yeast in water and sugar for 5 minutes.
  2. Place all ingredients, but last five, into the mixer and mix together.
  3. Add the flour slowly. Dough will be sticky.
  4. Let dough rise until double.
  5. Place on a floured surface and knead.
  6. Divide into 4 balls of dough.
  7. Flatten each ball and put in a 1/4 c. mix of cheese curds and cheddar into the dough and shape back into a ball.
  8. Let 2 loafs rise on a cookie sheet until double and then bake at 350 degrees for about 25 minutes (until golden brown).
  9. Let cool for 5 minutes and brush with butter and sprinkle with onion salt.

Sausage Enchiladas with Homemade Red Sauce

Red Enchilada Sauce

Ingredients:
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon minced onion
  • ½ teaspoon dried oregano
  • 2 ½ teaspoons chili powder
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt
  • ¼ teaspoon ground cumin
  • ¼ cup salsa
  • 16 ounce can tomato sauce
  • 1½ cups water (Use Mt Olympus water Utah’s Own)
Directions:
  1. Heat oil in a large saucepan on medium heat. Add garlic and sauté for 1 to 2 minutes. Add minced onion, oregano, chili powder, black pepper, salt, cumin, salsa and tomato sauce.
  2. Mix together and stir in the water. Bring to a boil, lower heat and simmer for 15 minutes.

Sausage Enchiladas

Ingredients:
  • 8 flour tortillas (Don Julio Uncooked Tortillas Utah’s Own)
  • 1 pound sausage (Use Hi-Grade Meats Utah’s Own)
  • 1 cup salsa (Use Chiles Gourmet Salsa Utah’s Own)
  • 2 teaspoons chili powder
  • 1 cup shredded cheddar cheese
Directions:
  1. Brown sausage and drain
  2. Combine sausage, salsa and chili powder in a bowl
  3. Warm Tortillas in a fry pan over medium heat for 1-2 minutes each side
  4. Spoon mixture into tortillas, roll them and place them in a greased 13 by 9 inch pan
  5. Spread any remaining mixture and cheese on top of enchiladas.
  6. Bake covered for 30 minutes at 300 degrees.
Serve:

Serve Enchiladas with sour cream spoonfuls on top, (Use Meadow Gold brand Utah’s Own), slices of avocado on the side and a side of Chiles Gourmet Salsa (Utah’s Own)


Fried Chicken El Ted

  • 1 2 2/2 pound chicken cut into pieces
  • 1 1/2 cups potato flakes
  • 1 cup Butter Milk
  • 1 Tblsp Pepper
  • 1 Tblsp Salt
  • 1 Tblsp Chynne Pepper
  • 2 Tblsp cup Parsley flakes
  • 2 Tblsp dried cilantro

Directions:

  1. Cut Chicken in to parts rinse and pat dry,
  2. put Butter milk in a bowl,
  3. in seperate bowl put dried ingredients stir until combines.
  4. Drench chicked parts in butter milk,
  5. shake off excise butter milk from chicken one piece at a time,
  6. roll the piece of chicken in the dried coating mix.
  7. Place chicken pieces in deep fyer with peanut oil at 350 degrees heat.
  8. Cook until done 30 minutes.
  9. Place on platter with a paper towel.
  10. Let chicked drip dry.

Bean Soup

  • 1 1lb bag of Great Northern White beans
  • 4 meaty shanks (ham hocks)
  • 1 large onion
  • 6 large potatoes
  • Garlic salt (season to taste)
  • Redmond's seasoned salt (to taste)
  • Salt and pepper (to taste)

Directions

  1. In large pot, add northern white beans, shanks, and onion (largely chopped) and seasonings.
  2. Boil for 4 hours,
  3. Cut potatoes into large chunks, add to soup.
  4. Continue boiling over medium heat four approx. 45 mins.
  5. Enjoy!

Caramelized Bacon Wrapped Water Chestnuts:

  • 1 Cup – homemade ketchup (recipe below)
  • 1 Cup – Utahs Own Cornaby’s Raspberry Jalapeño Fruit Spread
  • 1 tsp Worcestershire sauce
  • 1 tsp Apple Cider Vinegar
  • 2 or 3 8oz cans of water chestnuts
  • 16 oz. bacon strips
Directions:
  1. Mix ketchup and jam together with Worcestershire sauce and vinegar and set aside.
  2. Cut bacon strips into thirds and set aside.
  3. Cut water chestnuts each in half, except for small ones.
  4. Wrap each water chestnut piece in one of the cut bacon pieces and secure with a toothpick.
  5. Set wrapped water chestnuts on a sheet pan making sure pieces do not touch.
  6. Broil on high for 5 minutes on each side.
  7. Then liberally coat with prepared sauce and broil an additional 5 minutes or until caramelized.

Spicy Ketchup

  • 3 Tbl Olive Oil
  • ¼ Cup diced red onion
  • 8 locally grown roma tomatoes, skinned, seeded and chopped
  • 1 Tbl chopped garlic
  • 2 Tbl Worcestershire sauce
  • 1 Tbl Apple Cider vinegar
  • 2 Tbl BrOwn sugar
  • ½ Tsp chopped fresh dill
  • Pinch each of Utah’s Own Real Salt, ground black pepper, ground allspice, celery salt
  • Two pinches of ground mustard seed
  • 1 Tbl Utahs Own Cornaby’s UltraGel
Directions:
  1. Heat oil over medium heat then add onions and sauté until caramelized.
  2. Reduce heat to medium low and add tomatoes and garlic.
  3. Simmer for one minute to tenderize and then add all remaining ingredients except for Ultra Gel.
  4. Mix and then reduce heat to maintain simmer for thirty minutes.
  5. Remove from heat and add mixture to blender with Ultra Gel.
  6. Pulse blender 10 to 15 times to reduce to mostly smooth paste.
  7. Store the unused portion in the refrigerator.

 

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