To make it to the final round and have a chance to win the $25,000 grand prize Mylroie needs people to vote for her Cheery-Cherry Chicken with Crispy Onion Grits recipe.

Cast your ballot here: www.frenchsfoods.com</a>. Voting deadline is Nov. 25.

Finalists will be flown to New York City to prepare their recipes before a panel of judges.

After you vote, try Mylroie's top recipe

CHEERY-CHERRY CHICKEN WITH CRISPY ONION GRITS

1 pound boneless, skinless chicken breasts
1/2 teaspoon pepper
1 tablespoon French’s Classic Worcestershire Sauce
2 tablespoons olive oil
2 tablespoons French’s Honey Mustard
26 ounces water, divided
1/2 cup cherry preserves
1 cup instant grits
1/4 teaspoon salt
3/4 cup French’s French Fried Onions
2 tablespoons chopped parsley

Sprinkle chicken with pepper and Worcestershire sauce.
Heat oil in heavy large skillet over medium high heat.  Add chicken and cook for four minutes per side, or until nicely browned.
In a small bowl, combine honey mustard, ¼ cup water, and cherry preserves.  Add to chicken in pan and bring to a boil, reduce heat and simmer for five minutes or until sauce is warmed through and chicken is cooked through.
Meanwhile, bring 3 cups of water to a boil in a medium saucepan.  Slowly whisk in grits and salt; reduce heat to low and cook for 6 minutes, or until thickened, stirring occasionally.
Keep grits warm.  Chop fried onions into small pieces.
In a medium bowl, combine parsley and onions. Stir ½ cup mixture into grits.
To serve, divide grits between each of four bowls.  Cover with one chicken breast and cherry pan sauce.
Sprinkle with remaining  onion/parsley mixture, dividing evenly, and serve.

Serves: 4

Chocolate demonstrations, hands-on classes, a chocolate sculputure gallery and more are part of the two-day event. Enjoy displays from some of the state's best chocolate makers including V Chocolate, Utah Truffles and Amano Artisan Chocolate, pictured here.

The show is open both days from 11 a.m. to 9 p.m. Admission is $7. Children 5 and under are free.

Nels Anderson at Heritage Valley Farms in Tremonton has 100 fresh, all-natural Thanksgiving Turkeys  he is sellign for $1.89 per pound. The Toms will have a dressed weight betwen 27 and 30 pounds. The hens will have a dressed weight between 18 to 22 lbs. They were processed Wednesday. Customers can call Nels at 435-770-2365 to arrange for pick up in Tremonton or SLC delivery.

Residents also can pre-order a fresh Utah free-range turkey from Rico's Local Food Co-op at 779 S. 500 East. Turkeys are $1.99 a pound. To order call 801-364-9700. Deadline is Monday, Nov. 23

On Nov. 26, guests can enjoy a turkey dinner with all the trimmings for $20 per person. All the money will be donated to the Utah Food Bank and the YWCA battered women's shelter.

The ticket price includes coffee, tea and soft drinks. Diners can bring in a bottle of wine, with a valid identification.

The dinner will be held at the Mazza at 912 E. 900 South, Salt Lake City. Doors open  at noon. Dinner will be served at 3 p.m. Call 801-521-4572 for details.

Alta Lodge » Little Cottonwood Canyon; 801-322-4631. Turkey dinner with all the sides served from 6 to 8 p.m. Adults, $37; children 7-12, $16; children 4-6, $10.

The Blue Boar Inn » 1235 Warm Springs Road, Midway; 888-650-1400. Three-course meal with choice of turkey, salmon, prime rib or pork tenderloin entree. Served noon to 5 p.m. Cost is $45 per person.

Butcher's Chop House and Bar » 751 Main St., Park City; 435-647-0040. Sit-down turkey dinner, with fixings, served from 2 to 10 p.m. Adults, $23; children 12 and under, $13. Regular menu also available.

Carver's » 10720 Holiday Park Dr., Sandy; 801.572.5177. Traditional Thanksgiving meal in addition to the regular menu, served from 1 to 7 p.m. Adults, $23.99; children under 12, $11.99.

Chez Betty » 1637 Shortline Road, Park City; 435-649-8181. Thanksgiving prix fixe dinner, in addition to the regular menu; children's menu available, served from 4 p.m. Adults $53, children all ages, $26.

Cracker Barrel Old Country Store » West Valley City, Layton and Springville. Open 6 a.m. to 10 p.m. Thanksgiving dinner served beginning at 11 a.m.

Denny's » Locations throughout Utah. Traditional Thanksgiving meal with all the trimmings; served from 11 a.m. to 10 p.m. Meals start at $8.99.

Franck's » 6263 S. Holladay Blvd., Holladay; 801-274-6264. Five-course holiday meal served from noon to 4 p.m. Adults, $31.95, children 12 and under, $16.95.

Glitretind » 7700 Stein Way, Park City; 435-645-6455. Holiday buffet includes roasted turkey, prime rib of buffalo, lamb, seafood, soups, salads, sides and dessert, seatings available between 10:30 a.m. and 7:30 p.m. Adults, $59, children 5 to 12, $25.

Grand America » 555 S. Main St., Salt Lake City; 801-258-6707. Thanksgiving dinner in the ballroom starts at 11 a.m.; last seating at 3 p.m. Adults $52, children ages 5-12, $26, ages 5 and under, free. Buffet in the Garden Café from 11 a.m. to 2:30 p.m. Adults $22, children ages 5-12, $11, ages 5 and under, free. Dinner served from 3 to 9 p.m. Adults, $45, children ages 5-12, $22.50, ages 5 and under, free.

Grub Steak Restaurant » 2200 Sidewinder Dr., Prospector Square, Park City; 435-649-8060. Thanksgiving dinner with choice of appetizers and desserts, served 3 to 8 p.m. Adults, $24.75, children under 12, $12.75. Regular menu also available.

La Bella Piastra Restaurant » 220 South State Street, Salt Lake City; 801-366-8065. Turkey and trimmings, served noon to 7 p.m. Adults, $29.95, children ages 5-12, $14.95, ages 4 and under, free.

Little America » 500 S. Main St., Salt Lake City. Holiday buffet with traditional turkey, no reservations; served from 11 a.m. to 4 p.m. Adults, $39, children ages 5 to 10, $18, ages 4 and under, free.

Log Haven » 6451 E. Mill Creek Canyon Road; 801-272-8255. Four-course dinner, with choice of turkey, salmon, rib-eye steak or roasted corn and mushroom risotto; seatings available between 1 p.m. and 5:30 p.m. Adults, $39.95, and children 12 and under, $21.95.

Mazza Middle Eastern Cuisine » 912 E. 900 South, Salt Lake City; 801-521-4572. Charity turkey dinner; doors open at noon, dinner served at 3 p.m. $20. Deadline to purchase tickets is Nov. 21.

The Mustang » 890 Main Street, Park City; 435-658-3975. Turkey dinner available, served at 5 p.m. Adults, $29.95, children under 12, $14.95.

The Paris Bistro » 1500 S. 1500 East, Salt Lake City; 801-486-5585. Free-range turkey, roasted pumpkin and caramel apple soup, quinoa with fresh pine nuts and herbs; served from 4 to 9 p.m. Adults, $44.95, children under 12, $19.95.

Roma Ristorante » 5468 S. 900 East, Murray; 801-268-1017. Four-course turkey dinner, served from noon to 9 p.m. Adults, $19.95, children, $9.95.

Simon's Restaurant & Fanny's Grill » 700 North Homestead Dr., Midway; 866-627-1776. Regular and holiday buffets; seating times at 11 a.m., 1:15 p.m., 3:30 p.m. and 6:30 p.m. Adults, $35, children ages 6-11, $17.50, age 5 and under, $5.

Silver Fork Lodge » 11332 E. Big Cottonwood Canyon (one mile below Solitude); 801-533-9977. Dinner includes roast turkey and ham, side dishes and desserts; served from noon to 7 p.m. Adults $28.95, children 10 and under, $14.50.

Sizzler » Salt Lake, Ogden, and Sandy. Thanksgiving specials offered in addition to the regular menu; open from 11 a.m. to 5 p.m.

SkyBox Sports Grille & Arena » 4 S. Rio Grande (Gateway Mall), Salt Lake City; 801-456-1200. Traditional Thanksgiving dinner, football, and the Utah Jazz on the big screen; open from 5:30 to 10 p.m. Adults, $19.99, children ages 3-11, $9.99.

Snowbasin Ski Resort » 3925 E. Snowbasin Rd., Huntsville; 801-620-1000. Turkey dinner with all the trimmings, served from 11 a.m. to 6 p.m. Adults $38, children ages 12 and under, $20.

Snowbird Ski Resort » Little Cottonwood Canyon, 801-953-2181. Dinner served at three different restaurants: The Aerie Restaurant, in the Cliff Lodge, from 11 a.m. to 8 p.m.; adults, $37.95, children, $18.95; Atrium Restaurant, Cliff Lodge, noon to 7 p.m.; adults, $32.95, children, $17.95. The Lodge Bistro (The Lodge at Snowbird) 4 to 10 p.m.; adults, $36.95, children, $18.95.

Spruce (in the Dakota Mountain Lodge) --2100 Frostwood Drive, Park City. 435-647-5566. Braised and roasted free range turkey, wild rice stuffing,  sides and desert. Available 11 am. to 8 p.m. Adults $60, children 12 and under $25. Wine pairing available.

Sundance Foundry Grill » 8841 Alpine Loop Rd., Sundance; 801-223-4220. Thanksgiving dinner turkey or ham, sides and desserts, served from 10 a.m. to 5:30 p.m. Adults, $45, children, ages 5-11, $22.50, age 5 and under, free.

Tucci's Cucina Italiana » 515 S. 700 East, Salt Lake City; 801-533-9111. Turkey Saltimboca, mashed potatoes, and homemade Italian gravy will be offered in addition to regular menu; open 11 a.m. to 9 p.m. Thanksgiving special is $14.99.

Tuscany » 2832 E. 6200 S., Holladay; 801-277-9919. Traditional holiday dinner available from noon to 6 p.m. Adults , $28.95, and children ages 12 and under, $15.95.

Zoom » 660 Main St, Park City; 435-649-9108. Thanksgiving special dinner with all the fixings, served from 5 to 9:30 p.m. $25, dessert is additional.

We have posted nearly three dozen recipes for the holiday. There are several new make-ahead recipes that can take the stress out of the holiday.

But we've also pulled out some of our favorites from years past, (In case you're like me and can't find something in your messy recipe drawer.)

There are turkey and brining recipes,  side dishes and desserts. And, of course, the "Out-of-This-World Roll" recipe from long-time Tribune food editor Donna Lou Morgan.

We've got a 7-day planner and even step-by-step instructions with photos  to help you carve the turkey.

If you can't find what you want, let me know kathys@sltrib.com or 801-257-8612.

Research from two University of Utah marketing professors suggests that eating a traditional Thanksgiving dinner with turkey and mashed potatoes makes consumers less likely to buy on impulse.

That, of course, might help your wallet on the day after the holiday, better known as  Black Friday, one of the busiest retail shopping days of the year.

In "We Are What We Consume: The Influence of Food Consumption on Consumer Impulsivity," the husband and wife team of Arul Mishra and Himanshu Mishra show how the types of food consumed during Thanksgiving can influence impulsive choices.

"Most of us don't connect what we eat to our subsequent choices," Arul Mishra said in a news release announcing the study. "However, our research shows that types of food, such as turkey, make people behave less impulsively. Such people are less likely to buy products available at a discount and will find it easier to restrain their impulsive urges and choices."

The Mishra's  are both assistant professors of marketing at the University of Utah's David Eccles School of Business. They teach graduate and undergraduate courses on consumer behavior, advertising strategies and behavioral decision methods. Their new study has been accepted for publication in the Journal of Marketing Research.

The researchers approached study participants between 7 p.m. and 11 p.m. on a Thanksgiving holiday and asked them to fill out an online questionnaire.

"We found that participants who had consumed a traditional Thanksgiving dinner with turkey displayed less willingness to buy deeply discounted products compared to those who did not consume a traditional dinner," Himanshu Mishra said.

The combination of tryptophan-rich foods like turkey and carbohydrates like mashed potatoes increases levels of serotonin, a chemical produced in the brain that affects many functions in the central nervous system, including mood, appetite, sleep and some cognition. Serotonin levels have also been shown to correlate with impulsive behaviors. The researchers conclude people who have increased levels of serotonin, such as someone who recently ate a large turkey dinner, are less prone to impulsive purchases. Most meats (e.g., turkey, chicken) and tofu have the amino-acid tryptophan that synthesizes serotonin.

Protein shakes, which also have high levels of serotonin, were also found to reduce consumers' impulses.

 "Given that people consume several types of protein drinks for breakfast, they should be made aware that such drinks can reduce their impulsive responding," Himanshu Mishra said.