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University of Utah Utes Cookbook
     

University of Utah Utes Cookbook

by Jenny Stanger
 

Fire up the oven, dig out the napkins, and get ready to party! Jenny Stanger has captured the true Ute spirit in the University of Utah® Utes Cookbook and turned it into some truly delectable recipes! Fans can show their true spirit with "U" Sugar Cookies and call the plays with Whack-a-Coug wraps. They can delight in some while shaking their stuff with Crunch

Overview

Fire up the oven, dig out the napkins, and get ready to party! Jenny Stanger has captured the true Ute spirit in the University of Utah® Utes Cookbook and turned it into some truly delectable recipes! Fans can show their true spirit with "U" Sugar Cookies and call the plays with Whack-a-Coug wraps. They can delight in some while shaking their stuff with Crunch the Cougars Nut Mix and Yummy Utah Skillet Nachos. Perfect for tailgate parties or intimate gatherings at home, the Utes Cookbook is a must-have for Ute fans and creative hosts, alike!

Editorial Reviews

University of Utah Utes fans have seen the BYU recipe challenge and responded with a crowd-pleasing cookbook of their own. They've answered with tailgate treats including Mountain West Mac & Cheese, Yummy Utah Skillet Nachos, "Whack-a-Coug" Wraps, and, their ultimate weapon, the Bleeding Zebra Ice Cream Cake.

Product Details

ISBN-13:
9781423616467
Publisher:
Smith, Gibbs Publisher
Publication date:
08/01/2010
Pages:
64
Product dimensions:
7.38(w) x 8.88(h) x 0.88(d)
Age Range:
18 Years

Related Subjects

Read an Excerpt

Shining Star Salsa

Mix together all of the ingredients in a bowl and stir. Chill until serving time. Serve with red and white tortilla chips in an upside down football helmet and garnish with cilantro.

4 cups diced fresh pineapple

4 medium tomatoes, seeded and diced

11/2 cups diced red onion

11/2 cups minced fresh cilantro, plus more for garnish

2 jalapenos, seeded and diced (or 3 teaspoons crushed red pepper flakes)

2 tablespoons olive oil

2 teaspoons ground coriander

11/2 teaspoons ground cumin

1 teaspoon salt

1 teaspoon minced garlic

1 tablespoon lime zest

Serves 10

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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