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Brigham Young University Cougars Cookbook
     

Brigham Young University Cougars Cookbook

by Jenny Stanger
 

Jenny Stanger's passion for both family and food comes through in The BYU Cougars Cookbook, which features 30 energizing recipes with full-color photographs and easy-to-follow, step-by-step instructions. Casual creators and professional cooks alike will find something to love while having fun in the kitchen celebrating their favorite team. From Super Starters and

Overview

Jenny Stanger's passion for both family and food comes through in The BYU Cougars Cookbook, which features 30 energizing recipes with full-color photographs and easy-to-follow, step-by-step instructions. Casual creators and professional cooks alike will find something to love while having fun in the kitchen celebrating their favorite team. From Super Starters and Big Eats to Dynamite Desserts and Snacks & More, find something to satisfy hungry fans at any size gathering, big or small. Go Cougs!

Editorial Reviews

You really haven't tasted the pleasures of life until you have sampled Brigham's BBQ Beans, Holy War Hot Dogs and Latter-Day Lasagna Roll-ups. Jenny Stanger's Brigham Young University Cougar Cookbook fields dozens of full helpings of game day snacks including Cougar Town Chicken Tacos, Primary Colors Veggie Dip, and Happy Valley Fudge. Touchdown treats.

Product Details

ISBN-13:
9781423607632
Publisher:
Smith, Gibbs Publisher
Publication date:
08/01/2010
Pages:
64
Product dimensions:
8.96(w) x 7.12(h) x 0.87(d)
Age Range:
18 Years

Related Subjects

Read an Excerpt

BLT Wagon Wheel Wraps

1 (8-ounce) package cream cheese, softened1?2 cup sour cream1/4 to 1/2 cup salsa1/4 cup diced red onion

1 pound bacon, cooked

3 Roma tomatoes, diced

6 leaves green leafy lettuce

6 (10-inch) tomato or spinach flour tortillas

In a bowl, beat together the cream cheese and sour cream. Stir in the salsa and onion. Spread equal amounts of cream cheese mixture on each tortilla. Lay the bacon and tomato on each tortilla, followed by a lettuce leaf. Tightly roll up each tortilla, wrap securely in plastic wrap and refrigerate.

When ready to serve, cut each wrap into 6 pieces. Secure each piece with a toothpick if necessary. Lay cut side down on a large platter and serve.

Serves 6

Meet the Author

Jenny Stanger teaches cooking classes and makes frequent guest chef appearances on ABC's Good Things Utah, KSL Studio 5 and KJZZ. She is the author of Dinners in the Freezer. She lives in Orem, Utah.

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