H O L I D A Y C O O K I N G W hen my family visited Cape Girardeau this summer, I hit all of them up for recipes, knowing the Heartland Holiday Cookbook was right around the corner. The chutney and cranberry apple casserole recipes are courtesy of my older sister Deb (She'll be glad that I pointed out that she's older! These may be the last recipes she'll ever give me!!!) DEB’S Cranberry Chutney 12 ounces fresh cranberries 1/2 cup balsamic vinegar 1/2 cup sugar 1 onion, chopped fine 1/4 cup raisins 1/2 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon cumin 1/2 teaspoon cayenne pepper Combine cranberries, vinegar & sugar in medium saucepan and bring to boil. Reduce heat and simmer for 5 minutes. Add remaining ingredients and simmer an additional 20 to 25 minutes until it thickens. Serve cold with turkey, pork, game or venison. Good on sandwiches, too. I N DEB’S T H E H E A R T L A N D Cranberry Apple Casserole 3 cups chopped apples 2 cups fresh cranberries 2 tablespoons flour 3/4 cup sugar TOPPING: 1/2 cup flour 1/2 cup brown sugar 1/2 cup melted butter 3 packages of instant oatmeal cereal, apples and cinnamon flavor 3/4 cup copped pecans Combine apples, cranberries and 2 tablespoons flour, tossing to coat fruit. Add sugar and mix well. Place in 2-quart casserole. In another bowl, combine topping ingredients and spoon over the fruit. Bake uncovered at 350° for 45 minutes. Garnish with pecan halves and cranberries. Serve hot or cold. A "must have" for Thanksgiving and Christmas at our house...great on ice cream, too. N ow for a recipe from my sister Colleen. She owns a daycare outside of Boston so she's always on the move. This recipe is quick, easy and really good. She makes it for me every time I visit Boston. In fairness, it should be noted that Colleen is younger than me--but not by much. COLLEEN’S Smothered Enchiladas SERVES 8 2 pounds ground beef 1 package mild taco seasoning mix 1 4.5-ounce can chopped green chilies, divided 2 10.75-ounce cans cream of chicken soup 1 16-ounce container sour cream 8 8-inch flour tortillas 2 cups shredded Cheddar cheese Garnishes: salsa, sour cream, green onion curls and chopped fresh cilantro MY FATHER OFFERED NOTHING BUT HIS GOOD LOOKS TO THE COOKBOOK. THIS PICTURE WAS TAKEN WHEN MY FAMILY CAME TO SOUTHEAST MISSOURI IN JULY. WE HAD A BLAST. I WISH EVERYONE LIVED CLOSER. I'VE INCLUDED TWO PICTURES OF MY SONS GRIFFIN AND COOPER BECAUSE; A) I'M OFTEN ASKED ABOUT THEM AND; B) THEY'RE THE BEST THINGS I'VE EVER "COOKED UP!" HAPPY HOLIDAYS FROM MY FAMILY TO YOURS. 1 2 0 0 7 Brown ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning mix and half of the chopped green chilies; set aside. Stir together remaining green chilies, soup, and sour cream. Pour half of the soup mixture into a lightly greased 9-inch x 13-inch baking dish. Spoon beef mixture evenly down centers of tortillas; roll up. Place, seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese. Bake at 350° for 25 minutes or until thoroughly heated. Garnish, if desired. T he next recipes are from my mother. In all the years I've worked at KFVS and submitted recipes to this cookbook, I've never included one from my dear mother. Why, you ask? Well, my mother doesn't enjoy cooking as much as others in our family. Her idea of a good time is playing 18 holes, not laboring in the kitchen. However, that being said, she is a good cook. She doesn't think she is, but if you tasted her spaghetti and meatballs, her meatloaf or brisket (that's an inside joke!) you'd say my mom does a pretty good job of whipping up a meal. More importantly, she's a wonderful mother with a big heart and a lot of fun to be with. How much does she love me? Every summer she comes to town, she hosts a garage sale for me! Which only confirms what I've long suspected: I'm her favorite daughter. MOM’S Oyster Cracker Snacks 3/4 cup oil 1 1/2 - 2 teaspoons dill weed 1 dry package Hidden Valley Ranch dressing 1 16-ounce package oyster crackers Mix oil, dill, dressing in plastic zip-type bag then add crackers and zip. Mix, shake well, let stand at least an hour and serve. MOM’S Popcorn snack 3 quarts popcorn popped, unsalted 3 cups Rice Chex 1 cup walnuts 1/2 cup butter, melted 1 package taco seasoning 1/4 cup brown sugar Mix popcorn, cereal and nuts together. Melt butter and drizzle over the mixture. Combine taco seasoning and brown sugar. Mix with the popcorn. Stir well. Put in an ungreased dish and bake for l0 minutes at 350°, stirring once. MOM’S Tortillas Pinwheels 1 3.25-ounce jar bacon bits 1 8-ounce container sour cream 1 dry package Ranch dressing 1 tablespoon chopped green onion 1 package cooked and drained spinach Chopped walnuts to taste 8 8-inch flour tortillas Mix all the ingredients together and spread on tortillas. Roll up jelly-roll style and chill for at least an hour. Cut tortilla rolls into l/4" pinwheels and serve cold. H O L I D A Y C O O K I N G I N T H E H E A R T L A N D 2 0 0 7 3 LUCKY BLACK-EYED PEAS Happy New Year Peas T raditional New Year foods are also thought to bring luck. Many parts of the U.S. celebrate by consuming black-eyed peas. Black-eyed peas are thought to bring wealth because they look like coins. They also swell while cooking which is considered a sure sign of prosperity. These legumes are typically accompanied by either hog jowls or ham. The hog, and thus its meat, is considered lucky because it symbolizes prosperity. G ood and good for you! Even if you’re not a big fan of squash, I think you will like this recipe. Low in calories but loaded with flavor. Stuffed Squash SERVES 8 TO 10 4-5 medium yellow squash 3 cups Pepperidge Farm Herb Seasoned Stuffing, cooked according to package directions 1/2 small onion, finely chopped 4 medium mushrooms, finely chopped Sharp cheddar and Monterey Jack cheeses, shredded Wash squash and cut in half, length-wise. Bring water to a boil in a large Dutch oven and drop in the squash, cooking for approximately 5 minutes. Remove squash and cool. When the squash are cool enough to handle, scoop out the pulp and discard, leaving a 1/4inch shell. Mix the stuffing with the onion and mushrooms, then put the mixture into the squash shells. Bake at 350° until heated through, approximately 15 minutes. Sprinkle the tops of the squash with the cheese and return to the oven to melt. I f you want to satisfy that “sweet tooth”, this treat goes great with a cup of coffee or glass of milk! Home Made Snickers Bars 1 11.5-ounce package milk chocolate morsels Black-Eyed Pea Loaf oats and cornmeal are cooked and have absorbed all the liquid. The consistency should be that of a very thick mush. Stir in salt and pepper to taste and press the mixture firmly in the pan. Let the loaf cool; chill thoroughly in refrigerator. 1 pound dried black-eyed peas 1 pound link sausage 1 small onion, chopped 3 tablespoons brown sugar 1 tablespoon prepared mustard 1 teaspoon salt 1 cup prepared barbecue sauce 2 tablespoons butter 1/2 cup finely chopped onion 1/4 cup finely chopped red bell pepper 1 teaspoon curry powder 2 cups cooked black-eyed peas, drained 1/3 cup raw rolled oats 1/2 cup yellow corn meal 2 cups vegetable broth or chicken broth Rinse, prepare, soak and cook peas in about 3 cups water, following directions on the package. Drain and reserve half of the cooking liquid. In a skillet over medium heat, brown sausage and onions; drain off excess fat. Place peas in a 3-quart casserole; add sausage and onions. Stir in reserved liquid, brown sugar, mustard, salt, and barbecue sauce. Bake at 300° for 1 to 1 1/2 hours. Preheat oven to 350°. Grease a 9-inch loaf pan. In a large skillet, heat the oil over medium-low heat and add the onion and chopped bell pepper; sauté until the onion is tender and golden, about 5 minutes. Add the curry powder and cook, stirring, for about 2 minutes longer. Add the black-eyed peas, rolled oats, cornmeal, and broth; stir well. Turn the black-eyed pea mixture into the prepared loaf pan; bake for 45 minutes, or until the 1 pound frozen black eyed peas 1 cup chicken broth 2 ribs celery, thinly sliced 4 cloves garlic, minced 1 bunch (6 to 8) green onions, thinly sliced 6 ounces diced ham 1/8 teaspoon coarsely ground black pepper 1/2 teaspoon Creole seasoning Combine all ingredients in slow cooker. Cover and cook on low for 6 to 8 hours. Bring peas to a boil in the ham broth and boil for 2 minutes. Let soak for 1 hour and then simmer peas gently in broth until almost done. Add ham and rice and cook, covered, until rice is done; about 25 minutes. Season to taste. a large heavy skillet over medium high heat. Add shrimp and sauté until they turn pink and are cooked through, about 3 minutes. Stir in lime juice and remove skillet from the heat. This makes 2 main dish servings or 6 appetizer servings. 2 tablespoons Crisco shortening 30 Kraft caramels 3 tablespoons butter 2 tablespoons water 1 cup coarsely chopped peanuts Fill the bottom of a double boiler with water. Place chocolate chips and Crisco in the top. Heat and stir until the chocolate chips are melted. Pour 1/2 of the mixture into a foil lined 8-inch square pan. Refrigerate until firm, about 15 minutes. Leave remaining mixture on low in double boiler. Microwave caramels, butter and water. Stir until caramels melt and mixture is smooth. Stir in chopped peanuts. Pour over chocolate mixture when it is firm. Refrigerate until tacky, about 15 minutes. Top with remaining melted chocolate when firm. Spread evenly to cover caramel/nut filling. Refrigerate until all is firm about 1 hour. B eing a true Southerner, I know that I am supposed to eat black-eyed peas on New Year’s Day for good luck throughout the year. Although I am not a fan of them, in this recipe I can eat them easily and know that I am ready for whatever the new year brings my way!! New Year’s Hoppin’ John 1 cup dry black-eyed peas 4 1/2 cups ham broth 1 cup ham, cooked and chopped 1 cup rice, uncooked Salt and pepper to taste A Southern classic! It sounds like an unusual combination but the two distinct tastes really blend nicely. We recently served this dish at our daughter’s wedding reception and it was a big hit. Shrimp & Grits 2 1/2 cups canned low-sodium chicken broth 4 tablespoons butter, divided 3/4 cup quick cooking grits 3 tablespoons cream cheese 2 tablespoons half and half 1/2 cup sliced green onions 1 pound uncooked medium shrimp, peeled and de-veined 2 tablespoons lime juice Combine broth and 1 tablespoon butter in a medium saucepan and bring to a boil. Stir in grits. Reduce heat, cover and simmer 5 minutes, stirring occasionally. Mix cream cheese and half and half into grits; cover and simmer mixture until almost all liquid has been absorbed and the grits are tender while stirring frequently — about 7 minutes. Stir in green onions and remove mixture from heat. Melt remaining butter in Crock-pot Black Eyed Peas and Ham AS A MAIN DISH Spoon grits onto the center of a plate and place shrimp on top; drizzle with some of the lime butter from the skillet. AS AN APPETIZER Spoon grits into a martini glass and drizzle with lime butter. Arrange shrimp around the rim of the glass. 4 H O L I D A Y C O O K I N G I N T H E H E A R T L A N D CHUCK’S Q uick and easy to make and everybody, especially kids, loves it! I f you’re like me, you enjoy being in the kitchen, you just don’t cook there. SO if you can step in and make something nice for the holiday it makes for good conversation, success or failure. 1 pound ground beef 1 pound ground sausage 1 bottle pizza sauce Your choice of pizza toppings 1 8-ounce bag shredded mozzarella cheese 1 can crescent rolls Garlic powder and oregano, optional 1/3 to 1/2 cup sugar 1/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon salt 8 cups thinly sliced peeled granny delicious apples 1 15-ounce package refrigerated pie crust (2 crusts) 1/2 cup raisins or blackberries are great too THE CREATIVE SERVICES TEAM FROM THE TOP MOVING CLOCKWISE IS CHUCK VOSS, KRISTEN BEAVER, ROBERT FLOYD, JAMIE PHENIX & ADAM SPARKS. KRISTEN’S Fresh South of the Border Bean Dip A Mama Beaver specialty that’s healthy too! 3 cans black beans 1 can shoe peg corn 1 small red onion chopped 1 1/2 tablespoon cumin 1 large chopped tomato Juice from 1 fresh lime 2 tablespoons chopped jalapeños, optional Mix everything together and serve with chips! APPLES ANYONE? R e d D e l i c i o u s: Red or striped, sweet, mellow taste. G o l d e n D e l i c i o u s : Yellow color, tangy, sweet, juicy. M c I n t o s h : Mixed red & green coloring. Tart, tender and juicy. R o m e B e a u t y : Red and red-striped skin. Medium-tart to sweet taste. G r a n n y S m i t h : Green coloring, moderately tart and very firm. JAMIE’S Upside Down Pizza Holiday Apple Pie In large bowl, mix sugar, flour, cinnamon, nutmeg and salt. Be generous with your portions, it’s a holiday. Prepare apples. Keep them in water and lemon juice until ready to go into the shell. Line pie plate with shell. I like ceramic dishes, glass is fine too. If you did it without tearing the shell, reward yourself with a small drink. I’m having vodka. Heat oven to 425°. Add half the sliced apples, and raisins if you’d like. Mix in some of the sugar and flour mixture. Add the rest of the apples and sugar and flour mixture. Some people like to mix them all in a bowl, then add the whole thing to the dish. I’m too messy. Trim overhanging edge of pastry 1/2-inch from rim of plate. Unfold top pastry over filling; trim overhanging edge 1/2-inch from rim of plate. Smash top and bottom together, pressing on rim to seal; flute as desired. I enjoy the fluting. Do something creative with the top to let the steam escape. I like bird tracks. Cover edge with 3-inch strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Another drink is appropriate as you take a victory lap. 2 0 0 7 J o n a t h a n : Red stripes to yellow or deep red to purple in areas. Semi-tart flavor. Y o r k I m p e r i a l : Slightly tart. Deep red skin with green stripes. S t a y m a n : Mildly tart, deep purplish-red, sometimes russetted hue. N e w t o w n P i p p i n : Firm, mildly tart apple. W i n e s a p : Deep, purplish-red, tangy, juicy, wine-like flavor. ADAM’S Soft, Three Ingredient Peanut Butter Cookies his is probably the simplest recipe out there, but that’s why T I love it. Feel free to modify it by adding cashews, chocolate, 1/2 teaspoon of vanilla, granola or M&M’s. I originally started making these as a cheap homemade energy bar. They are packable and taste great three hours into a fourhour hike or ride. They are so easy that the kids can help too. I use creamy peanut butter but some folks like to mix it 50/50 creamy, crunchy. It’s all good! This recipe makes 5 or 10. 1 egg 1 cup sugar 1 cup peanut butter Combine all ingredients until mixed. Roll mixture into 1 or 2inch balls. Place on ungreased cookie sheet or stone and flatten each ball with a fork . Bake at 350° for 8 to 10 minutes. Cool for 5 to 7 minutes then place on wire rack. Heat oven to 375°. Apply nonstick cooking spray to a 9-inch x 13-inch baking pan or casserole dish. Brown ground beef and sausage at medium heat. Drain meat after cooking. In a mixing bowl, combine cooked ground beef and sausage with pizza sauce. Spread meat and sauce mixture into an even layer in the baking pan or casserole dish. Add your choice of pizza toppings as a second layer. Cover the pizza toppings with a layer of mozzarella cheese. Open and unroll the crescent rolls. Tear the rolls into four equally sized squares (two rolls equal one square). Place the four squares on top of the cheese. Stretch the crescent rolls out far enough to cover the top of pizza, then pinch the edges of the four squares together to form a crust. If desired, sprinkle the crust with garlic powder and a pinch of oregano. Bake for 15 minutes in preheated oven. Take out and enjoy! H O L I D A Y C O O K I N G I N ice cream freezer. If you have an electric freezer, you can make this in the garage and keep the noise down in the house. If you have a crank-type like we used to have, it’s a great chance to let the kids help! ROBERT’S Holiday HomeMade Ice Cream Y ou can always tell when the holidays arrive; the turkey, the stuffing, the hams.....the homemade ice cream? You bet! There’s nothing that gives you a nice touch on top of pies or by itself than a bowl of home-made ice cream. This traditional delight makes me long for summers on my Grandma’s pond when it’s too cold outside to enjoy it. Maybe your family would enjoy something different. Try some of my Mom’s home-made ice cream! You can thank me later. This recipe makes about 4 quarts. Adjust to the size of your 4 eggs beaten 1 3/4 cups of sugar (sweetener may be substituted for your diabetic family members, but you may want to lessen the amount- keep in mind that sweetener will cause the ice cream to freeze much harder! Get a strong spoon!) 3 tablespoons vanilla (REAL vanilla may be reduced to 2 tablespoons due to strength. Experiment!) Mix those ingredients together THOROUGHLY! You may heat them if you have issues with eggs not being cooked. I’ve never had a problem with them in the mix asis, but, I’m a country boy. Add 3 pints of heavy whipping cream and mix evenly. Pour in your ice cream freezer container and top off with milk to the FILL LINE ONLY! If you go over the line, you may damage the top of the container! Use whole milk for full richness, 2% or skim if you’re a sad, calorie-conscious Ebeneezer Scrooge! If you want some super-creamy ice cream, try goat’s milk! It’s so rich you won’t believe it! MMMMM…I’m hungry already! T H E H E A R T L A N D If you’re new to the home-made ice cream world, here’s how it works--- add crushed ice outside the container and add a layer of rock salt. Add some water to set the chill and repeat to the top of the container. There will be a hole on the outside of the freezer to allow excess water to pour out. If 2 0 0 7 5 you slant it slightly into the sink, it will go nicely. Add ice every 15 minute with more rock salt as needed. Your freezer will stop automatically if it’s an electric. Manual? It will get very hard to turn. It’s a great excuse to sample—just to make sure it’s done, of course! HOW ‘BOUT SOME CAKE WITH THAT ICE CREAM? 1/2 cup milk 2 tablespoons vegetable oil 1 teaspoon vanilla 1 cup chopped nuts, if desired 1 cup packed brown sugar 1/4 cup baking cocoa 1 3/4 cups very hot water Hot Fudge Sundae Cake 1 cup all-purpose flour 3/4 cup granulated sugar 2 tablespoons baking cocoa 2 teaspoons baking powder 1/4 teaspoon salt Heat oven to 350º. Mix flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt in ungreased 9-inch x 9-inch square pan. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly throughout pan. Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter. Bake about 40 minutes or until top is dry. Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving. 6 H O L I D A Y C O O K I N G I N T H E H E A R T L A N D 2 0 0 7 THINGS YOU’VE NEVER DONE WITH POTATOES! P otato chips, hash browns, tater tots, mashed potatoes, baked potatoes, french fries- these are just a few of the typical potato favorites. Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, with seasonings or without. The only requirement involves cooking to break down the starch. Most potato dishes are served hot, but some are first cooked then served cold, notably potato salad and potato chips/crisps. T he following potato recipes are anything but typical. From a flavorful dressing to candy and fudge, when your ready to try something you’ve never tried before, we have the potato recipes for you! Country Potato Dressing 1 large onion, chopped 3/4 cup chopped celery 1/4 cup butter or margarine 1/4 cup turkey or chicken broth 8 slices day-old white bread, crusts removed and cubed 3 cups mashed potatoes 1 egg, beaten 11/2 teaspoons poultry seasoning 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground nutmeg In a small skillet, sauté onion and celery in butter until tender. Remove from the heat; stir in broth. In a large bowl, combine bread cubes, potatoes, egg and seasonings. Stir in onion mixture. Transfer to a greased 2-quart baking dish. Cover and bake at 325° for 50 to 60 minutes or until a meat thermometer reads 160°. Makes 6 to 8 servings. Potato Fudge Cake 2 cups sugar 2/3 cup butter 4 eggs, separated 1 teaspoon salt 2 cups flour 2/3 cup cocoa 3 teaspoon baking powder 1 cup milk 1 cup mashed potatoes 1 cup chopped nuts Cream sugar and butter. Add egg yolks. Sift dry ingredients together and add alternately with milk. Add potatoes, and stir in nuts. Gently fold in stiffly beaten egg whites. Bake at 350° until firm. Chocolate Potato Cake 4 ounces unsweetened chocolate 1 teaspoon vanilla extract 2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 cup butter 1 3/4 cups sugar 4 eggs 1 cup mashed potatoes 1 cup buttermilk Melt chocolate with the vanilla, cool slightly. Sift together the flour, baking powder, soda, salt and cinnamon. Cream the butter and sugar and beat in the eggs one by one. Add the chocolate and mashed potatoes. Beat in the dry ingredients alternatively with the buttermilk. Pour into a greased 9inch x 13-inch pan and bake in a preheated 350° oven for approximately 40 minutes (or bake in 2 round 9-inch pans for 30 to 35 minutes.) Cool before frosting. Frosting 3 ounces unsweetened chocolate 1 1/2 teaspoon vanilla extract 1 pound confectioners sugar Dash of salt 1/2 cup softened butter Hot milk Chopped walnuts Melt chocolate and vanilla; let cool slightly. Cream the sugar, salt and butter. Add just enough hot milk to make a spreadable consistency. Beat in the melted chocolate. Spread on the cake and sprinkle with chopped nuts. Mashed Potato Candy 1 medium potato 1 pound powdered sugar 1 teaspoon vanilla 1/2 pound coconut 1 giant Hershey Bar Cook potato and mash fine. Add sugar and vanilla, stir in coconut. Spread in a flat pan Melt Hershey bar and spread on top. Irish Potato Candy 1 tablespoon mashed potatoes 21/4 cups confectioners' sugar 1 12-ounce jar peanut butter Placed mashed potatoes in a mixer bowl. Add confectioners' sugar one cup at a time, beating well after each addition. Spread into greased 10-inch x 15-inch pan. Spread peanut butter over top. Roll as for a jelly roll. Cut into slices. Mashed Potato Haystacks 3/4 cup mashed potatoes, cold 4 cups confectioner's sugar 4 cups coconut, chopped 1 1/2 teaspoon vanilla 1/2 teaspoon salt 4 squares baking chocolate (sweet or semisweet) Mix potatoes and confectioner’s sugar. Stir in coconut, vanilla and salt. Blend well. Form mixture into cones 1-inch high. Allow to stand uncovered for 20 minutes. Meanwhile, melt chocolate in microwave or double boiler. Dip base of each cone in melted chocolate. Place on waxed paper until chocolate hardens. Yield 100 haystacks. Mashed Potato Fudge 1/2 cup cooked potatoes, mashed 2 tablespoons soft butter or margarine 1 pound confectioners' sugar 3 squares cooking chocolate, softened and melted 1 teaspoon vanilla Dash of salt Put mashed potatoes into a mixing bowl. Add soft butter and mix. Add confectioner’s sugar, mix well. Add vanilla to melted chocolate, and then add salt to the mashed potato mix. Chill. Coconut may be added. Cut into bars or squares. H O L I D A Y C O O K I N G I N T H E H E A R T L A N D LAUREN AND HER SISTER: BROOKE, BROTHER-IN-LAW: JON, MOM: JANA, NANA: OPAL AND HUSBAND: BRIAN y recipes are from my mom, M my younger sister, Brooke, and Aunt Kaye. In my opinion, not only are the holiday meals great, but when you’re entertaining, it’s nice to have things set aside for morning brunch as well. Since all of my family lives in Central and Northeast Missouri where I grew up, my husband and I travel to celebrate the holidays with them. My side of the family usually celebrates Christmas the weekend before, so that way, we can spend the whole weekend with one another. It’s nice not to have to rush here and there trying to squeeze in time with both sides of our family. This weekend arrangement works out perfectly. That said, we need recipes for a weekend of entertaining, including overnight stays. Below you’ll find some good side dishes as well as fun and different brunch items. Hope this helps you complete your holiday entertaining. LAUREN’S Slow-Cooked Apples 8 baking apples 1 cup raisins 1 cup pecans 1 cup packed brown sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg 2 tablespoons butter 1/2 cup water Wash and core the apples. Pare the top third of each apple. Combine raisins, pecans and sugar. Fill apples with the mixture and place them in a slow cooker. Sprinkle with cinnamon and nutmeg, then dot each with butter. Add water to bottom of cooker. Cover and cook on low for 8 hours. You can try a high setting for 4 hours, but check on them often. LAUREN’S Grape Salad 1 8-ounce package cream cheese 1 8-ounce container sour cream 1/2 cup sugar 1 pound white grapes 1 pound red grapes Pecans and brown sugar for decoration Cream together cream cheese, sour cream and regular sugar. 7 2 0 0 7 AUNT KAYE'S Favorite Fruit Salad SERVES 6 G reat for a holiday brunch, too! Add grapes. Sprinkle pecans and brown sugar on top for decoration. Not only tastes great, but looks great, too! LAUREN’S Brunch Egg Bake MOM’S Chocolate Trifle SERVES 8 TO 10 1 package chocolate fudge cake mix 1 package instant chocolate pudding mix 1/2 cup strong coffee 1 12-ounce container cool whip 6 Heath bars, crushed Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs on the bottom of a 4 1/2-quart or 5-quart trifle dish or decorative glass clear bowl. Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers again in the same order and top with remaining crushed candy bars and cake crumbs. Refrigerate 4 to 5 hours before serving. usually put this on large platter starting with covering it with Icream cheese then layering the rest of the ingredients. MOM’S Pizza Dip 1 8-ounce package cream cheese 1 12-ounce jar chili sauce 1 green pepper, diced 1 small red onion chopped 1 small container black olives, sliced 1 package shredded Mozzarella cheese Mix all ingredients and serve with King Size Fritos. SERVES 12 G reat to prepare beforehand and pop in the oven when your holiday guests stay the night. Good for breakfast. 3 cups (12 ounces)shredded cheddar cheese 3 cups (12 ounces) shredded part skim mozzarella cheese 1 4.5 ounce jar sliced mushrooms, drained 1/2 cup chopped red peppers 1/3 cup of green onions 2 tablespoons butter 2 cups diced fully cooked ham 1/2 cup flour 1 3/4 cup milk 8 eggs, beaten 2 tablespoons minced fresh parsley 1/2 teaspoon salt 1/2 teaspoon basil 1/2 teaspoon pepper Combine the cheeses; place 3 cups in an ungreased 9-inch x 13inch baking dish and set aside. In a large skillet, saute the mushrooms, red pepper and onions in butter until tender; drain. Spoon into baking dish. Sprinkle with ham and remaining cheeses. In a large bowl whisk flour and milk until smooth; stir in the eggs, parsley, salt, basil, and pepper until blended. Slowly pour over cheeses. Bake, uncovered, at 350 degrees for 35 to 40 minutes or until knife comes out clear. Let stand for 10 minutes before cutting. 1 11-ounce can Mandarin oranges, drained 1 cup flaked coconut 1 cup mini marshmallows 1 cup sour cream 3/4 cup unsweetened pineapple tidbits, drained 2 tablespoons walnuts, chopped 1 tablespoon brown sugar In small bowl combine the first five ingredients. Cover and refrigerate overnight. Just before serving sprinkle with walnuts and brown sugar. BROOKE'S Pasta Salad B rooke is my younger and only sister. 1 16-ounce box colored pasta, cooked 2 cups raw vegetables of choice, I use cauliflower or carrots Mix together and add dressing DRESSING: 1 14-ounce can Eagle Brand milk 2 cups mayonnaise 1/2 cup sugar 1/4 cup vinegar Mix together and pour over pasta and vegetables. 8 H O L I D A Y C O O K I N G I N T H E H E A R T L A N D SOUTHEAST MISSOURI HOSPITAL 2 0 0 7 RAINA’S HEALTHY RECIPES heat; stir in chocolate chips until smooth. Stir in marshmallow crème, pecans, prunes and vanilla. Pour into prepared pan and refrigerate until firm, about 1 hour. Lift fudge out of pan and remove foil. Cut into 1-inch squares Nutrition Facts: One piece = 79 calories, 3 gm fat, 14 gm carbohydrate, trace fiber Low Calorie Pumpkin Pie SERVES 8 2 tablespoons of reduced calorie margarine 2 whole eggs 1 12 ounce can evaporated skim milk 1 15 ounce can pumpkin 1/2 cup Low Fat Bisquick baking mix 3/4 cup Splenda 1 teaspoon pumpkin pie spice 2 teaspoons vanilla extract Mix all ingredients together and pour into greased 8-inch or 9-inch pie plate. Bake at 350 degrees for 50-55 minutes. Nutrition Information: 130 calories, Fat grams: 4.5, Carbohydrate grams: 15, Protein grams: 6, Sodium mg: 190 Prune Fudge MAKES 64 PIECES 2 1/2 cups sugar 2/3 cup evaporated skim milk 2 tablespoons Smart Balance non-hydrogenated margarine 2 cups semi-sweet chocolate chips 1 7 ounce jar marshmallow cream 2 1/2 ounces pureed prunes (baby food) 1 teaspoon vanilla extract chopped pecans, optional Line an 8 inch square pan with foil and coat the foil with nonstick cooking spray; set aside. In a heavy saucepan over medium heat, bring sugar, milk and butter to a boil stirring constantly. Cook and stir for 5 minutes. Remove from Mashed Sweet Potatoes SERVES 8 T his food is low in Cholesterol, and very low in Sodium. It is also a good source of Vitamin C, Potassium, Manganese and Beta Carotene 1/4 teaspoon baking soda 1/4 teaspoon salt 2 tablespoon sugar 2/3 cup 1% fat buttermilk 31/3 tablespoon Canola oil Preheat oven to 450 °. In medium bowl, combine flour, baking powder, baking soda, salt and sugar. In small bowl, stir together buttermilk and all of the oil. Pour over flour mixture and stir until wellmixed. On lightly floured surface, knead dough gently for 10-12 strokes. Roll or pat dough to 3/4inch thickness. Cut with 2-inch biscuit or cookie cutter, dipping cutter in flour between cuts. Transfer biscuits to an ungreased baking sheet. Bake for 12 minutes or until golden brown. Serve warm. 6 medium sweet potatoes 1/4 cup maple syrup 2 tablespoons butter 4 tablespoons orange juice 1/4 cup toasted chopped pecans Peel the sweet potatoes and cut into large chunks. Put them in a pan with enough water to cover. Bring them to a boil. Reduce heat and boil, covered, about 25 minutes or until very tender. Drain, transfer potatoes to a large mixing bowl. Add the maple syrup, butter and orange juice to the potatoes. Partially mash with a hand masher. Using an electric hand mixer, beat potatoes until light and fluffy. Transfer to a serving dish. Sprinkle with toasted pecans. Homestyle Biscuits SERVES 15 T his food is low in Saturated Fat, and very low in Cholesterol. 2 cups flour 2 teaspoon baking powder Green Bean Casserole SERVES 4 T his food is low in Cholesterol. It is also a good source of Dietary Fiber, Vitamin A, Vitamin C, Thiamin, Riboflavin, Folate, Iron, Potassium and Copper, and a very good source of Vitamin K and Manganese. 2 cans no salt added green beans, drained 1 can Healthy Request Campbell’s Cream of Mushroom Soup 1 teaspoon black pepper 1/2 cup corn flake crumbs Preheat oven 350 °. Layer 1 can of green beans in the casserole dish. Spread 1/2 can of soup on top of the green beans, and sprinkle with pepper. Layer the other can of green beans on the soup, followed by the remaining 1/2 can soup and sprinkle with pepper. Top with crumbled corn flakes. Bake 25 minutes. Serving Size: 1/2 cup each CUT THE SALT To cut back on sodium for this recipe you can cut down by either purchasing no salt added green beans, salt added green beans and rinsing them, or use one can of no salt added and one regular can of green beans for this recipe. If you miss the onion flavor in the green beans you can add 1/4 cup chopped onion or 1 1/2 tablespoons dried onion flakes before adding the corn flake crumbs. “Unfried” Chicken SERVES 6 T his food is a good source of Vitamin B6 and Phosphorus, and a very good source of Protein, Niacin and Selenium. 1 cup coarsely crushed corn flakes 1 tablespoon flour 1 teaspoon Ms. Dash or other salt free herbs/spices 1 egg white 6 boneless skinless chicken breasts Preheat oven to 400 °. In shallow dish, combine cereal, flour, and spices. Beat egg white with 1 tablespoon water in a shallow bowl. Dip chicken breasts in egg white mixture, then in cereal mixture. Place chicken on baking sheet; spray with cooking spray Bake 20 to 25 minutes or until chicken is golden brown and cooked through. Two Great Recipes from Higdon Furniture A Great Recipe for Decorating Your Home e start with all the ideas and desires of our customer... W Then we add a dash of new ideas with one of our designers... Mix in the greatest selection of styles, colors and finishes in the four state area to create the “Perfect Room” every time. Higdon Furniture is the perfect recipe for turning a house into a home! Superb Fudge Pie 1/2 c. butter (1 stick) 4 eggs 3 Tbsp. white Karo syrup 1/4 tsp. salt 6 Tbsp. Cocoa 1 1/2 c. sugar 1 tsp. vanilla 1 (9-in.) pie shell Melt butter and mix with cocoa. In mixing bowl, beat eggs until light. Beat syrup, sugar, salt and vanilla into eggs. Then add slightly cooled chocolate mixture. Mix thoroughly and pour into pie shell. Bake at 350° for 25 to 30 minutes, or until top is crusty and filling is set but still somewhat soft inside. Do not overbake. Pie should shake like custard so it will not be too stiff when cool. This may be served plain, but is best served with a topping of vanilla ice cream. NEW HIGDON FURNITURE STORE! 3930 COLEMAN CROSSING CIRCLE Monday 10AM - 7PM Behind Outback Steakhouse COLEMAN CROSSING CIRCLE E COLEMAN RD INTERSTATE 24 3930 Coleman Crossing Circle Paducah, KY 442-7596 Tues. through Sat. 10AM-6PM Sunday 1PM - 5PM 10 H O L I D A Y hese recipes come from my T mother-in-law, Dionna Meadows, better known as Nana. We head to her house in Benton, Kentucky for Christmas each year. Instead of a big, sit down meal…the Meadows clan enjoys sandwiches, plenty of chips and dip….and the family favorites listed below. Nana serves the easy boil custard in a white bowl shaped like a duck, so it’s called “Duck”, not custard. It took me a couple holidays to figure that one out, but now my daughter, Maddie, joins my step-kids Travis and Taylor in emptying the duck every Christmas! DIONNA’S BroccoliCauliflower Salad 1 bunch broccoli 1 bunch cauliflower 2 small boxes of raisins 1 package sunflower seeds 4-5 green onions, optional 1 cup mayonnaise 1/2 cup sugar 1 tablespoon cider vinegar 6-7 pieces crisp bacon Cut broccoli and cauliflower into bite-size pieces. Add raisins, sunflower seeds and green onions. C O O K I N G I N Then mix together mayonnaise, sugar and vinegar. Add to salad and toss. Refrigerate. When ready to serve, add the pieces of bacon. DIONNA’S Easy Boiled Custard from “Cooking with Curtis” 1 3/4 box of French vanilla instant pudding 4 cups milk 1/2 sugar 1 teaspoon vanilla 1 8-ounce Cool Whip Mix French vanilla instant pudding, milk, sugar, vanilla and Cool Whip. Chill. DIONNA’S Crunchy-Top Sweet Potato Souffle 3 cups mashed sweet potatoes 2 eggs, lightly beaten 1/2 cup milk 1 teaspoon vanilla T H E H E A R T L A N D 1/3 stick margarine, melted 1/2 teaspoon salt 1 cup chopped pecans 1 cup sugar Mix together all ingredients and beat until fluffy. Pour into a greased 9-inch x 13-inch baking dish. TOPPING: 1/3 cup margarine 1 cup brown sugar 1/3 cup flour 1 cup chopped pecans Sprinkle topping mixture over sweet potato mixture and bake at 350° for 35 minutes. (Longer if deep dish is used) DIONNA’S Banana Pudding 2 cups milk 1 cup sugar plus 6 tablespoons sugar 3 tablespoons flour 3 eggs, yolk and whites separated 1/4 tablespoon vanilla 1/2 stick butter 1 box vanilla wafers 2 bananas, sliced 2 0 0 7 Mix milk, 1 cup sugar, flour and egg yolks. Cook until mixed well and slightly thickened. Add vanilla and butter after the pudding is cooked. In 2-quart baking dish, alternate layers of vanilla wafers, bananas and pudding mix. Top with meringue. Mix meringue by combining 3 egg whites with remaining 6 tablespoons of sugar. Beat egg whites, then gradually add sugar, continue beating until fluffy and place on the layers. To finish off the dessert, place under broiler until the meringue is light brown. Serve. GRANDMA VI’S Rockford Potatoes M y mother-in-law, Sandy, makes this recipe around the holidays. I, along with everyone else, absolutely LOVE it. It’s pretty easy… and is sure to make everyone happy around the dinner table 1 2-pound package frozen hash brown potatoes 1/2 cup melted butter 1/4 teaspoon pepper 1 teaspoon salt 1 can cream of chicken soup 1 pint sour cream 3/4 cup chopped onion, optional 2 cups grated cheddar cheese TOPPING: 2 cups crushed corn flakes 1/2 cup melted butter SYDNEY AND HER GRANDMA SANDY Grease 9-inch x 13-inch baking dish. Mix ingredients and put in baking dish. Mix topping of cornflakes and melted butter, then pour on top of potato mixture. Bake uncovered at 250° for 2.5 hours or 350° for 1.5 hours. SYDNEY AND MOM H O L I D A Y C O O K I N G I N T H E H E A R T L A N D 13 2 0 0 7 THREE-A-DAYTM THE DAIRY WAY PARTY DIPS Combine cream cheese, sour cream and oregano in bowl, stir until smooth. Spread evenly in a 9-inch pie plate. Top with pizza sauce, mozzarella and parmesan cheese. Top with peppers and onions. Bake at 350° for 10 minutes, or until cheese is melted. Serve with whole wheat breadsticks or crackers. Southwestern Taco Dip Recipe created by 3-A-Day™ of Dairy Makes 10 servings (3/4 cup per serving) 2 teaspoons chili powder 1 16-ounce can spicy fat-free refried beans 1 8-ounce container plain fat-free or lowfat yogurt 1/3 cup chunky medium salsa 1 cup finely chopped iceberg lettuce 1 cup shredded reduced-fat Mozzarella cheese 1 cup shredded reduced-fat Cheddar cheese 1 tomato, seeded and chopped 1/3 cup sliced green onion, including tops 2 tablespoons chopped black olives COUSIN BECKY'S Apple Crumb Pie M y husband's first cousin, Becky Reid, made this pie at my grandfather-in-law, Rolly's, 91st birthday party in October...and everyone just went crazy over it. There won't be any leftovers!! 6 cups thinly sliced Granny Smith apple, peeled 1 tablespoon lemon juice, optional 3/4 cup white sugar 1/2 cup all-purpose flour plus 2 tablespoons 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/2 cup raisins, optional 1/2 cup walnuts, optional 1 9-inch pie shell 1/2 cup packed brown sugar 3 tablespoons butter Preheat oven to 375°. Place sliced apples in a large bowl. Sprinkle with lemon juice if desired. In a small bowl, mix Stir chili powder into beans and spread evenly onto a clear pie dish. Spread yogurt over the bean dip, then spread the salsa over the yogurt, leaving a narrow border around each layer’s edge. Scatter lettuce over yogurt mixture. Sprinkle Mozzarella and Cheddar cheese over lettuce and top with tomato, green onion and olives. 6 ounces cream cheese 1/2 cup sour cream 1 teaspoon oregano 1/2 cup pizza sauce 1 cup mozzarella cheese, shredded 1/2 cup parmesan cheese, grated 1/4 cup diced red peppers 1/4 cup sliced green onions Cheese Ball T his is to die for and is absolutely PERFECT for munching before Christmas dinner. 1 8-ounce package cream cheese 8 ounces shredded colby cheese 1 5-ounce jar Old English cheese spread 1/2 teaspoon garlic powder 1 teaspoon Chipotle pepper sauce 2 8-ounce containers low-fat plain yogurt 1/2 cup thick and chunky salsa 2 tablespoons cilantro, chopped 1/4 cup Cheddar cheese, shredded Assorted cut vegetables or corn chips CRYSTAL’S FAMILY INCLUDING HER AUNT BARBARA SERVES 10 Recipe created by 3 A Day of Dairy AUNT BARBARA’S SERVES 5 Recipe created by 3-A-Day™ of Dairy Combine first four ingredients in medium bowl; mix until blended and refrigerate. Add shredded cheese. Serve with assorted cut vegetables or corn chips. Hot Pizza Dip together white sugar, 2 tablespoons flour, cinnamon and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in raisins and walnuts if desired. Spoon mixture into pastry shell. In a small bowl mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over pie filling. Cover top loosely with aluminum foil. Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack. Chipotle Pepper Dip 1/2 teaspoon onion powder Pecan Pieces Blend ingredients in a food processor. Shape into a ball and chill. Cover with pecan pieces before serving. CHEESY TIP Try cheddar or longhorn cheese instead. FOR MORE ZIP Use 1 teaspoon each of garlic and onion powder. 14 H O L I D A Y C O O K I N G I N T H E H E A R T L A N D 2 0 0 7 MEATBALL MANIA! Millions Of Meatballs Drain pineapple tidbits, reserving syrup. In medium saucepan, combine brown sugar and cornstarch. Blend in reserved syrup, water, cider vinegar and soy sauce. Cook and stir over low heat until thick and bubbly. Carefully stir in meatballs, water chestnuts, green pepper strips and pineapple. Heat to boiling. Serve over hot cooked rice. 1 12-ounce can tomato sauce 1 1/2 cups dry bread crumbs 4 eggs, lightly beaten 1/2 cup onion, finely chopped 1/4 cup green pepper, finely chopped 1 teaspoons salt, optional 1/8 teaspoon dried thyme, crushed 1/8 teaspoon dried marjoram, crushed 4 pounds ground beef In a large mixing bowl, combine first eight ingredients. Add ground beef and mix well. Shape into meatballs (use a small cookie scoop if available) and place on boiler pan so grease can drain while cooking. Bake uncovered in 350° oven for 30 minutes. Divide into meal-sized portions. To prevent from freezing into a solid meatball-mass, freeze individually on cookie sheets and then place in freezer bags. Label and freeze. Thaw completely and reheat with your choice of sauces. WHAT IS MAJORAM Marjoram is the dried leaves and floral parts of the herb Origanium hortensis. Most scientists consider Marjoram to be a species of Oregano. The light grayish-green leaves of Marjoram have a sweeter and more delicate flavor than Oregano. MAJORAM USES Marjoram may be used in sausages, lamb, beef, pork, chicken, fish, tomato dishes, stuffings, breads, salad dressings, and chowders. Marjoram is used in Italian, French, North African, Middle Eastern, and American cuisines and spice blends such as bouquet garni, fines herbes, and sausage and pickle blends. Chili-Day Meatballs SERVES 5 T his recipe sounds a little strange (chili sauce and grape jelly?), but it tastes like burgundy sauce (only without the wine) 1 12-ounce jar chili sauce 1 11-ounce jar grape jelly Catalina Meatballs 2 tablespoons lemon juice 1 cube beef bouillon dissolved in 1/2 cup water 1 family meal-sized portion of freezer meatballs Whisk together chili sauce, grape jelly, lemon juice and bouillon, breaking up all clumps. Simmer on low heat until sauce starts to thicken. Add freezer meatballs; cook in sauce until meatballs are fully thawed and heated through. Serve over hot cooked noodles or rice. Meatball Sandwiches 1 family meal-sized portion of freezer meatballs (approximately 4-5 meatballs per person) 2 cups prepared spaghetti sauce 6 hot dog buns (or hoagie rolls) 6 thin slices mozzarella cheese Thaw meatballs and spaghetti sauce (if using frozen). Place both in medium saucepan. Heat until warmed through. Place meatballs into warmed buns. Ladle small amount of spaghetti sauce onto each sandwich; place mozzarella slice onto each sandwich. Tomato-Sauced Meatballs SERVES 5 1 10.75-ounce can condensed tomato soup 1/2 cup water 1 teaspoon Worcestershire sauce 1 family meal-sized portion of freezer meatballs Mix together soup, water and Worcestershire sauce. Place meatballs in a medium sized saucepan; pour soup mixture over meatballs. Simmer until meatballs are heated through. Serve over hot cooked rice. Meatball Stroganoff SERVES 5 1 10.75-ounce can condensed cream of mushroom soup 1/2 cup sour cream or plain yogurt 1 cup mushrooms, sliced and cooked in butter until soft 1 family meal-sized portion of freezer meatballs In medium saucepan, mix together mushroom soup and sour cream. Gently stir in mushrooms and meatballs. Simmer until meatballs are heated through. Serve over hot cooked rice or over egg noodles tossed with melted butter and chopped parsley. Sweet-N-Sour Meatballs SERVES 5 1 14-ounce can pineapple tidbits or chunks, undrained 1/4 cup brown sugar 2 tablespoons cornstarch 1/2 cup water 1/4 cup cider vinegar 1 teaspoon soy sauce (or more to taste) 1 family meal-sized portion of freezer meatballs 1 5-ounce can water chestnuts, drained and thinly sliced 1 green pepper, cut in strips SERVES 5 1 medium onion, thinly sliced 2 teaspoons olive oil 1 family meal-sized portion of freezer meatballs 1 bottle Catalina salad dressing In a medium skillet, sauté onion slices in olive oil until softened. Add frozen meatballs. Pour dressing over meatballs. Cover skillet and cook over low heat until dressing caramelizes on meatballs and onion, and the meatballs are fully thawed and heated through. Serve over rice. Burger Bites 1/2 cup barbecue sauce 1/4 cup grape jelly 1 family meal-sized portion of freezer meatballs 1 8-ounce can pineapple chunks, drained 1 large red pepper, cut into cubes Mix barbecue sauce and jelly in large skillet. Cook and stir on medium heat 2 minutes or until jelly melts. Add meatballs to skillet; cook 10 minutes or until heated through. Skewer each meatball alternately on long wooden skewer or toothpick with pineapple chunk and red pepper. GREAT SUBSTITUTIONS Substitute seasonal fresh vegetables for the red pepper. Substitute fresh pineapple chunks for the canned pineapple. H O L I D A Y SWEET TOOTH? Texas Bon Bons 2 pounds powdered sugar 1 14-ounce can sweetened condensed milk 1/4 cup butter, melted 2 cups finely chopped pecans 1 3.5-ounce can flaked coconut, optional 1 cup chocolate chips 1 ounce paraffin wax Mix all ingredients except chocolate chips and paraffin wax in large mixing bowl, using hands, if necessary. Shape into small balls. Let set about 1 hour. Melt chocolate chips and paraffin wax in double boiler. Dip candies in chocolate mixture using round toothpicks. Drain on wax paper. Yellow Fudge 3 cups sugar 1 cup + 1 tablespoon evaporated milk 1/2 cup real butter (no substitutes) 1 cup light corn syrup 1 tablespoon vanilla 1 cup nuts Mix first 4 ingredients in large heavy saucepan using large wooden spoon. Cook to soft ball stage about 1 hour. Take off heat and beat until cool. Add vanilla and nuts. Place in 9-inch x 13-inch pan. Caramel Apple Bars 1 cup packed brown sugar 1/2 cup butter or margarine, softened 1/4 cup shortening 4 3/4 cups all-purpose flour 1 1/2 cups quick-cooking oats 1 teaspoon salt 1/2 teaspoon baking soda 4 1/2 cups coarsely chopped peeled tart apples (3 medium) 1 14-ounce bag caramels Heat oven to 400º. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 9-inch x 13-inch. Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly. Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator. C O O K I N G I N T wo days after Christmas 2007, I will turn 28, but during the holidays I will always be a little girl! I think that's because our family traditions bring out the kid in me...and my entire family! Every Christmas Eve, we read The Polar Express. Sometimes my mother reads the story to my cousin Travis and me. Travis is also in his twenties! Then, I open at least one gift....always new pajamas! I look forward to guessing which package holds my new pj's every year. But every year on Christmas morning, there's a mystery to be solved....The Present Christmas Forgot. My grandma, Wanda Brantley, starts her shopping early, and each year after all the gifts are unwrapped she usually discovers one gift from herself missing....never opened by the lucky family member. After making sure it wasn't given to the wrong person, or hidden under piles of paper, she must go back through the house ... checking every hiding spot... until she finds the missing gift. It's always exciting to see who will receive The Present Christmas Forgot! (I always hope it's me!!) Food is also a tradition, hope you enjoy some of the recipes that my family does. HOLLY’S Corn Pudding 1/2 cup butter 1/4 cup onion, chopped 1/2 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 4 cups milk 6 eggs, slightly beaten 2 cups shredded cheddar cheese 2 1-pound bags frozen whole kernel corn, thawed 1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes 3/4 cup plain bread crumbs 3 tablespoons butter or margarine, melted T H E H E A R T L A N D 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish. In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture. Bake uncovered 55 to 65 minutes, or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving. HOLLY'S Super Creamy Peanut Butter Fudge 3 cups sugar 1 cup evaporated milk 1 tablespoon butter Pinch of salt 1/4 tablespoon vanilla 2 cups peanut butter 2 0 0 7 package milk chocolate pieces 1 7-ounce jar marshmallow creme 1 cup chopped nuts, optional 1 teaspoon vanilla 15 Combine sugar, butter and milk in heavy 2 to 3-quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat. Stir in chocolate pieces until melted. Add marshmallow creme, nuts and vanilla. Beat until well blended. Pour into a greased 9-inch x 13-inch pan. Tip: you can also put aluminum foil in the pan instead. Cool at room temperature. Cut into squares. *Nuts are optional. Also good with semi-sweet chocolate chips. In a large saucepan, combine the sugar, milk and butter. Cook over medium heat for about ten minutes. Turn off the heat, and add the rest of the ingredients. Stir until the mixture starts to harden. Spread on a buttered cookie sheet or in a foil lined pan. Refrigerate for at least fifteen minutes...or until set. HOLLY’S Milk Chocolate Fantasy Fudge 3 cups sugar 3/4 cup butter 1 5-ounce can evaporated milk 1 12-ounce Heat oven to 350°. Spray a 9-inch x 13-inch glass baking dish or 3-quart casserole with cooking spray. In 4-quart Dutch oven, melt WHAT IS A BON BON? In Europe, the simplest form of bonbon is essentially sugar coated almonds. In the modern era the use of almonds as a center has declined, and a bonbon can be any confection with a fondant center, often with fruit or nuts, covered in fondant or chocolate, or any other confection consisting of a sweet center covered by a loose sugar or flavored coating. Bonbon is also the French and German word for candy. Dessert Bonbons A bonbon is also the brand name for an American sweet, consisting of a small ball of ice cream, roughly the size of a cherry, coated in chocolate. Sold in cardboard buckets, they are rarely seen today. Bonbons can also be more like truffles, with some type of filling inside. Bonbons are owned by the Hershey company. 16 H O L I D A Y C O O K I N G EASY WAYS TO SPICE UP CAKE MIXES! I N Punch Bowl Cake SERVES 20 TO 24 Three-Fruit Dump Cake SERVES 6 TO 8 1 21-ounce can apple pie filling 1 15.25-ounce can sliced pears, drained 1 15.25-ounce can sliced peaches, drained 1 9-ounce package yellow cake mix 1/4 cup butter, cut into 1/8-inch pieces In a large bowl, combine the pie filling, pears and peaches; spoon into a greased 8-inch square baking dish. Sprinkle with cake mix; dot with butter. Bake at 350° for 45 to 50 minutes or until golden brown. Serve warm. 1 18.25-ounce package white cake mix 3-1/2 cups cold milk 2 3.4-ounces packages instant vanilla pudding mix 1 20-ounce can crushed pineapple, drained 1-1/2 cups flaked coconut 1/3 cup chopped pecans 1 8-ounce frozen whipped topping, thawed Bake cake according to package directions, using a greased 9-inch x 13-inch baking pan. Cool cake completely on a wire rack. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand 2 minutes or until soft-set. Fold in pineapple; cover and refrigerate. Fold coconut and nuts into whipped topping. To assemble, cut the cake into 1-inch cubes; place half in a 5-quart punch bowl. Top with half of the pudding mixture and half of the whipped topping mixture. Repeat layers. Cover and refrigerate until serving. T H E H E A R T L A N D BETTY EMERSON’S Pineapple Cake 2 cups all purpose flour 2 teaspoons baking soda, sifted 2 large eggs beaten 2 cups sugar 1 teaspoon vanilla flavoring 1 cup chopped pecans 1 20-ounce can crushed pineapple in heavy syrup, do not drain! Mix all ingredients well by hand. Bake in a 9-inch x 13-inch pan ungreased for 35 minutes at 350°. While cake bakes, mix frosting and put on cake 10 minutes after it comes out of the oven. 2 0 0 7 Cream Cheese Frosting 1 stick margarine softened 1 8-ounce package cream cheese 1 3/4 cup sifted powdered sugar 1 teaspoon vanilla 1 cup chopped pecans Beat all ingredients with mixer until well blended and then enjoy! H O L I D A Y C O O K I N G I N T H E H E A R T L A N D 17 2 0 0 7 SERVING UP SUPER SIDE DISHES H ere are several side dishes sure to please. Not only are they delicious, but they are packed with vegetables as well. T his vegetable-filled strata employs bread, cheese, milk, pumpkin and eggs to create a moist and delicious casserole you can cut into squares or wedges and serve with a platter of fresh fruit for a smashing brunch! Italian Pumpkin Strata SERVES 12 1 tablespoon vegetable oil 1 pound sweet Italian sausage 1 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 2 cloves garlic 1 1-pound loaf Italian bread, cut into 1 1/2 inch cubes W hen I think eggplant parmesan, I think comfort food. My family and I were lucky enough to enjoy fresh eggplant and tomatoes from my dad's garden this summer, so when I cook up this dish in the winter months, it'll bring back memories of the summer and help drive away the chill. CJ’S Eggplant Parmesan 2 large eggplants, sliced into 1/4 inch slices Olive oil 3 tablespoons dried oregano Salt and pepper to taste 1 pound fresh or canned tomatoes, chopped 4 large cloves garlic, minced 6 ounces mozzarella cheese, grated Freshly grated Parmesan cheese Sprinkle the eggplant slices with salt, and leave on paper towels. Pat the moisture dry about twenty minutes later, and dip the eggplant slices in olive oil. Sprinkle oregano, salt and pepper on top. Heat a pan with olive oil and lightly brown eggplant slices on both sides. When the eggplant is done, preheat oven to 400°. Lightly grease a casserole dish with olive oil. Spread tomatoes at bottom and add a layer of the eggplant slices. 2 cups shredded mozzarella cheese 2 12-ounce cans evaporated milk 1 15-ounce can pure pumpkin 4 large eggs 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon dried marjoram Preheat oven to 350°. Grease 9inch x 13-inch baking pan. Heat vegetable oil in large skillet over medium-high heat. Add sausage, onion, bell peppers and garlic. Cook, Stirring to break up sausage, for 7 to 10 minutes or until sausage is no longer pink; drain. Combine bread cubes, cheese and sausage mixture in large bowl. Beat evaporated milk, pumpkin, eggs, salt, pepper, oregano, basil and marjoram in medium bowl. Pour over bread mixture, pressing bread into milk mixture. Pour into prepared baking pan. Bake for 30 to 35 minutes or until set. Serve warm. Top with a light layer of tomatoes. Sprinkle with some of the minced garlic and a little more oregano. Top with some of the mozzarella and Parmesan cheeses. Continue the process, ending with Parmesan cheese on top. Cover with foil and bake for about 30 minutes or until hot and bubbly. Uncover and bake an additional 5 minutes if more browning is desired. Serve immediately or let cool to room temperature. I f you feel ambitious, you could add pieces of coconut flesh as you saute the mix. It adds a wonderful exotic flavor to this recipe, and my parents almost always serve it that way. You could also toss the entire mixture in a food processor, with the olive oil, and then serve it with crackers. CJ’S Sauteed Chick Peas 1/2 cup olive oil 1 onion, minced 5 cloves garlic, minced 1 16-ounce can garbanzo peas Salt and pepper Crushed red pepper Parsley and cilantro sprigs Heat the olive oil in a pan, and brown the onions and garlic. Drain garbanzo peas, and add to pan. Eggplant Chili Jackets SERVES 4 2 tablespoons olive oil 1 onion, roughly chopped 2 garlic cloves, roughly chopped 1 red chili, roughly chopped 2 large eggplants, cubed 2 tsp chopped fresh rosemary 1/2 cup red wine 1 14-ounce can chopped plum tomatoes 1 14-ounce can cannelloni beans, drained Sea salt and ground black pepper 4 potatoes, baked Heat the oil in a pan and cook the onion, garlic, and chili for 2 minutes over a moderate heat. Add the eggplant and rosemary and continue to cook for a further 5 minutes until beginning to soften. Pour in the wine and bring to a boil. Add the tomatoes and beans, season to taste, then cover and cook for 25 minutes and stirring from time to time. Divide between Add spices. Serve warm after about five minutes of cooking. Garnish with parsley and cilantro. I found this recipe online, and it's essentially geared towards low carb dieters. But I think it could appeal to just about anyone. Happy Holidays! Raspberry Vanilla Cream 2 cups frozen raspberries 1 tablespoon vanilla 1/4 cup sugar free raspberry syrup (such as Da Vinci) 2 cups ricotta cheese 1/2 cup Splenda or sugar Blend raspberries and liquid until smooth. Add ricotta and sweetener and blend. Refrigerate until ready to serve. I grew up drinking smoothies, and enjoy them all year around. It's the perfect snack, or dessert depending on what time of day it is! My sisters sometimes add silken tofu to their smoothies to thicken it up a little, and I throw in all varieties of frozen fruit. hot, buttered baked potatoes and serve straight away. Sweet Potato Puffs SERVES 8 2 pounds sweet potatoes, cooked -mashed 1/3 cup orange juice 1 egg, beaten 1 tablespoon grated orange peel 1/2 teaspoon ground nutmeg 1/4 cup chopped pecans In a bowl, combine mashed sweet potatoes with orange juice, egg, peel, and nutmeg. Mix well. Spray a baking sheet with nonstick cooking spray. Spoon potato mixture onto baking sheet in 8 mounds. Sprinkle the mounds with the chopped pecans. Bake in a 375° oven for about 30 minutes, or until hot in the center. Pineapple Raspberry Soy Smoothie 3 cups soy milk 1/2 cup frozen pineapple 1/2 cup frozen raspberries 1/2 cup Splenda or sugar Pineapple slice or cherries Blend all ingredients together. Garnish with pineapple slice or cherries. 18 H O L I D A Y Chestnut Stuffed Goose With Applesauce 1 goose (about 9 pounds) Salt and freshly ground pepper to taste 3/4 pound of chestnuts 1/2 loaf of French bread, soaked in milk 1/2 pound chicken livers 3/4 cup diced cooked ham 1 truffle grated 3 tablespoons truffle juice 3 tablespoons Madeira wine 1 petit Suisse APPLESAUCE: 3 1/2 pound apples peeled and quartered 2/3 cup of water 1/8 teaspoon salt 1/8 teaspoon grated nutmeg 4 tablespoons butter Remove goose liver and set aside. Rinse goose under cold running water and pat dry. Season cavity well with salt and pepper; set aside. Make a cross on each chestnut with tip of sharp knife. Place chestnuts in saucepan with cold salted water. Cook over moderate heat 30 minutes. Drain chestnuts, cool slightly, and remove shells and skins. Squeeze milk from bread and place bread and chestnuts in bowl, mash well. Preheat oven to 400°. Coarsely chop goose liver and chicken livers and add to bowl. Add ham, grated truffle, truffle juice, Madeira wine, petite Suisse, salt and pepper and mix well. Place stuffing in goose right before cooking, not before hand. Truss goose and place on rack in roasting pan. Roast 2 to 2 1/2 hours or until juices run clear when thigh is pricked with skewer. Increase oven temperature to 425°. Salt skin and roast until skin is well browned and crisp. Prepare applesauce while goose is cooking. C O O K I N G I N T H E Place apples in saucepan, add 2/3 cup of water, salt and nutmeg. Cover and cook over low heat 30 minutes or until apples are very soft. Add butter and stir until melted. Carve goose and place on plates, pass apple sauce separately. Christmas Ice Pudding SERVES 4 TO 6 ADULTS 1 cup roughly chopped dried fruit of your choice 1/4 cup of light or dark rum 1 1/4 cups light cream 5 egg yolks, slightly beaten 2/3 cup superfine sugar 3/4 cup unsweetened chestnut puree 1 4-ounces unsweetened baking chocolate 1 1/4 cups of heavy cream, whipped Soak the mixed fruits in the rum. In a saucepan heat the light cream over medium heat to near boiling point, then pour it onto the egg yolks mixed with sugar and return this custard to pan. Stir over low heat until custard thickens, but do not allow it to boil; you may find this easier to do in a double boiler. When the custard has thickened, add the chestnut puree and the chocolate, and stir well until they have dissolved and the custard is quite smooth. Remove the pan from the heat, taste the custard for sweetness and let it cool. Mix in the rum-soaked fruits and finally fold in the whipped cream. Line a 1-quart pudding basin with plastic. Pour in the mixture, wrap the basin in foil and freeze the pudding. Remove the pudding about one hour before serving it. Unwrap the pudding and place it in the refrigerator until you are ready to eat it. H E A R T L A N D 2 0 0 7 WHAT IS MADEIRA WINE? Madeira is a fortified wine made in the Madeira Islands of Portugal, which is prized equally for drinking and cooking; the latter use including the dessert plum in madeira. Madeira was an important wine in the history of the United States of America. No wine quality grapes could be grown among the thirteen colonies so imports were needed with a great focus on Madeira (usually imported by the “pipe” a casket between 110-120 gallons). One of the major events on the road to revolution in which Madeira played a key role was the British seizure of John Hancock’s sloop the Liberty on May 9, 1768. Hancock's boat was seized after he had unloaded a cargo of 25 pipes (3,150 gallons) of Madeira and a dispute over import duties arose. The seizure of the Liberty caused riots to erupt among the people of Boston. Madeira was also a favorite of Thomas Jefferson, and it was used to toast the Declaration of Independence. George Washington and Benjamin Franklin are also said to have appreciated the qualities of Madeira. Chief Justice John Marshall was also known to appreciate Madeira, as were his cohorts on the U.S. Supreme Court at the time. TRUFFLE TRAIL Truffles are difficult to find and very expensive as a result! In 1994, black truffles sold for $350 to $500 a pound. In the United States, edible truffles are collected in the forests of Oregon and Washington. In Europe, most truffles are collected in France and Italy. Truffle hunters in Italy and France use pigs and mixed-breed dogs to sniff out truffles. Dogs are preferred to pigs because pigs love to eat truffles. Notice the staff held by the truffle hunter in the picture with the pig. The hunter uses the staff to force the pig to back off, once the pig has located a truffle. WHAT ARE TRUFFLES? Any of a group of underground fungi, certain of which are highly valued as edible delicacies; in particular, the species Tuber melanosporum, generally found growing under oak trees. It is native to the Périgord region of France but is cultivated in other areas as well. It is rounded, blackishbrown, externally covered with warts, and has blackish flesh. DIEBOLD ORCHARDS CONTEST WINNERS FIRST PLACE AMBER KUEHN JACKSON, MISSOURI Frozen Fruit Salad SERVES 8 1 8-ounce package fat-free cream cheese 1 cup fat-free sour cream 1/3 cup sugar 1 tablespoon grated lemon rind 1 teaspoon vanilla Pinch salt 5 cups assorted fresh, frozen, or canned fruit (drained crushed pineapple, sliced strawberries, blueberries, rasp berries, cherries, chopped peaches, kiwi, mandarin oranges etc.) Lettuce leaves as garnish Beat cream cheese, sour cream, sugar, lemon rind, vanilla and salt in large bowl until smooth. Mix in fruit. Spread in 7-inch x 11-inch baking dish and freeze until firm, 8 hours or overnight. Let stand at room temperature until softened enough to cut, 10 to 15 minutes. Cut into squares and serve on lettuce-lined plates. SECOND PLACE KATHY THOMPSON PATTON, MISSOURI Holiday Wreath 2 cups marshmallows 1 stick of butter Green food color 4 cups corn flakes Red hots Melt butter and marshmallows on stove top. Add green food coloring to make it look the color of a wreath. Mix in corn flakes. Place in a well greased bunt pan. Turn upside down after it sits about 5 minutes. Garnish with red hots for the berries. THIRD PLACE LINDA SUEDEKUM CAPE GIRARDEAU, MISSOURI Pumpkin/Pecan Pie 3 eggs, slightly beaten 2 cups of fresh pumpkin or 1 15-ounce can pumpkin 3/4 cup brown sugar 1/2 cup dark corn syrup 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon ginger 1 teaspoon allspice 1 teaspoon salt 1 teaspoon vanilla 1 cup pecans, chopped Mix all ingredients except pecans and pour into unbaked pie shell. Sprinkle with pecans. Bake for 50 to 55 minutes or until a knife inserted in the center comes out clean. Can serve with whipped cream. Refrigerate the leftovers (if any) after 2 hours. HONORABLE MENTION MARY SWAN STONEFORT, ILLINOIS Mint Dip with Brownies 1 package fudge brownie mix (8-inch square pan size) 3/4 cup sour cream 2 tablespoons brown sugar 2 tablespoons creme de menthe Prepare and bake brownies according to package directions. Cool completely on a wire rack. Meanwhile, in a small bowl, combine the sour cream, brown sugar and creme de menthe; cover and refrigerate until serving. Cut brownies into 1inch diamonds. Serve with dip. Makes 1 dozen brownies and 3/4 cup dip. A Dickens of a Gift Free Health Screenings at Our Holiday Health Extravaganza Saturday, Dec. 1 9 a.m. to noon Western Baptist Hospital Atrium of Doctors Office Building 2 Free Health Screenings Include: ? Carotid Screening (NEW THIS YEAR) ? Blood Pressure ? Cholesterol/Blood Sugar ? Height and Weight ? EKG Rhythm Strips ? Posture ? Respiratory Checks ? Massage Therapy ? Plus, you’ll receive a Baptist Family Fitness One-Day Pass From carolers to gingerbread, enjoy the sights, sounds and smells of a Dickens-era Christmas. Get free health screenings, refreshments and giveaways. Please park in the parking garage for easiest access. Fasting for screenings is not necessary, and no advance registration is required. For more information, phone Baptist Health Line at (270) 575-2918. Treating you well. westernbaptist.com H O L I D A Y C O O K I N G I N T H E SHIRLENE HECHT PROJECT DIRECTOR TJ SMITH NEWS GRAPHIC DESIGNER s editor of this book, I go through lots of recipes each A year, preparing for the magazine. I There are so many that sound great, but with the three kids, it seems to get harder and harder to find the time to cook. Thank goodness for Taste of Home’s recipe offerings like Simple and Delicious. This little gem is one of their borrowed ideas. Garlic Bread Pizza 1 11.25-ounce package frozen garlic bread, thawed 1/2 cup pizza sauce 13.5-ounce package sliced pepperoni 2 cups shredded mozzarella cheese Place the garlic bread in a foillined 10-inch x 15-inch baking pan. Spread with pizza sauce; top with pepperoni and cheese. Broil 3 to 4 inches from the heat for 4 to 6 minutes or until cheese is melted. CRUST IDEAS USE TEXAS TOAST, ENGLISH MUFFINS, BAGELS OR BISCUITS AS THE CRUST W hen it gets this easy, the kids even pitch in to help. Here’s another quick way to do pizza. Pineapple Ham Pizzas MAKES 4 PIZZAS 2 English muffins, split and toasted 2 tablespoons barbecue sauce 2 ounces sliced deli ham, cut into strips 1 4-ounce snack-size cup pineapple tid bits, well drained 2 slices Swiss cheese, quartered Place English muffins cut side up on a broiler pan. Spread with barbecue sauce; top with ham, pineapple and cheese. Broil 4 to 6 inches from the heat for 2 to 3 minutes or until cheese is melted. SHIRLENE & HER ABC’S: AMANDA, BENJAMIN & CHRISTOPHER have been blessed to have both sets of my grandparents for as long as I have. Not many people my age can say that. As far back as I can remember, my Grandpa, Dean Smith, has always made lots of goodies for Christmas gettogethers. I always enjoyed the goodies. I couldn’t wait for him to make a batch of his Chocolate Caramels or better yet, his Peanut Brittle. Both always turned out perfect. This year, I thought it would be nice to share his recipes with the Heartland. Just don’t tell him I let you in on the family secrets! M y daughter, Amanda, has even started to search the cookbooks/magazines for ideas. Here’s the latest one she tried, though we improvised because we didn’t have pepper Jack cheese. Grilled Ham 'n' Jack Cheese SERVES 4 4 tablespoons butter, softened 8 slices Texas toast 4 slices sharp cheddar cheese 16 thin slices deli ham 4 slices red onion, optional 4 tablespoons ranch salad dressing 4 slices pepper Jack cheese Butter one side of each slice of Texas toast. On the unbuttered sides of four slices, layer cheddar cheese, half of the ham, onion if desired and remaining ham; spread with ranch dressing. Top with pepper Jack cheese and remaining toast, buttered side up. On a hot griddle, cook sandwiches for 3 to 4 minutes or until bottoms of sandwiches are browned. Carefully turn; cook 2 minutes longer or until cheese is melted. RAW SPANISH PEANUTS The most flavorful peanut is the round jumbo Spanish peanut. it was usually grown in Texas and was considered the best. Now it is grown in over 16 states. Spanish peanuts are known for their full rich taste. The raw Spanish peanut is popular with peanut brittle candy H E A R T L A N D TJ’S GRANDPA DEAN GRANDPA DEAN’S Chocolate Covered Caramels IMPORTANT NOTE You will need a candy thermometer for this recipe 1 cup butter or margarine 1 pound brown sugar, (2 1/4 cups) Dash of salt 1 cup light corn syrup 1 15-ounce can sweetened condensed milk 1 teaspoon vanilla 1 package chocolate almond bark Melt butter in a 3-quart saucepan. Add sugar and salt; stir thoroughly. Stir in corn syrup and mix well. Gradually add milk, stirring constantly. Cook and stir over medium heat to firm ball stage (245°) approximately 12 to 15 minutes. Remove from heat. Stir in vanilla. Pour into a buttered 2 0 0 7 23 9-inch x13-inch pan. Allow to cool and then cut into squares whatever size you wish. Melt chocolate almond bark. Dip cooled caramel squares in the chocolate and then place on wax paper and allow squares to completely dry. GRANDPA DEAN’S Peanut Brittle IMPORTANT NOTE You will need a candy thermometer for this recipe 2 cups sugar 1 cup light corn syrup 1 cup water 2 cups raw Spanish peanuts 1/2 teaspoon salt 1 tablespoon butter 1 teaspoon baking soda Heat and stir sugar, syrup and water in a 3-quart saucepan until sugar dissolves. Cook over medium heat to soft ball stage (234°). Add peanuts and salt. Cook to hard crack stage (305°), stirring often. Remove from heat. Quickly stir in butter and baking soda. Pour at once onto a well buttered cookie sheet (roughly a 15.5-inch x 10.5-inch x 1-inch pan), spreading with a spatula. If desired, cool slightly and pull with forks to stretch to make the brittle thinner. Break up when completely cooled. 24 H O L I D A Y C O O K I N G I N T H E H E A R T L A N D apple, onion, cinnamon, salt and KIM GERLACH pepper over the chops. Sprinkle TRAFFIC ASSISTANT brown sugar over the apple mixture. Pour apple juice in and cover ast year, our church had a with crock-pot lid. ‘tasting festival.’ Everyone Cook on medimade their favorite desserts, um for 4 1/2 those attending got to taste hours or high whatever they wanted and all for 3 1/2 the recipes were compiled into a hours. cookbook. Some of my new favorite recipes have come from CHERYL & that cookbook. I can’t wait till this HER MOM year’s festival! The following recipe is one of my favorites. This is a really pretty dessert recipe that tastes as good as it looks! L KIM WITH HER HUSBAND, TERRY & THEIR TWO BOYS, TYLER & TRAVIS. I got this recipe from a co-worker of my husband. It has become one of our family favorites and is especially good with vanilla ice cream! JIM’S Apple Dumplings 4 large apples (Granny Smith) 2 packages crescent rolls 2 sticks margarine or butter 1 1/2 teaspoon cinnamon 1 1/2 cup granulated sugar 1 12-ounce can Mountain Dew Peel and core apples and cut them into quarters. Take crescent roll dough and cover each individual apple slice (should be sixteen slices of apple). Place dough covered apples in 9-inch x 13-inch greased baking dish. In sauce pan, melt margarine, add cinnamon and sugar. Stir and pour over apple dumplings. Pour 1 can mountain dew over dumplings. Bake at 350° for 45 minutes. CRUNCHY TIP Top with chopped pecans for a crunchy variety. Strawberry Chocolate Chip Torte KIM LIKENS ACCOUNT EXECUTIVE 1 tube refrigerated chocolate chip cookie dough 1 8-ounce package cream cheese, softened 1/2 cup sugar 1/2 teaspoon vanilla 1 carton strawberries, washed and stems removed 1 Hershey’s bar of chocolate In a square or round cake pan press cookie dough and bake according to package directions. Let cool. Mix cream cheese, sugar and vanilla with mixer until smooth. Spread over cookie. Cut tops off of strawberries and stand points up on cheese mixture. Place candy bar in a Ziploc bag and put in microwave for 30 second intervals until melted. Cut corner of bag and drizzle over strawberries. Chill before serving. his recipe is from my dear friend, Missy T Adams. She made this dip and I CHERYL DIETRICH MARKETING/G&A ASSISTANT think I ate most of it. It is so easy to make. As soon as we finish the dip, I turn around and make more. We have yet to get tired of it. I hope you enjoy! P air this easy crock-pot recipe with some baked sweet potatoes and a salad and you have a fast, delicious meal. Crock-Pot Pork Chops 2 pounds bone-in pork chops 1 large Granny Smith apple, chopped with skin on 1 medium yellow onion, diced 1/4 teaspoon cinnamon Salt & Pepper to taste 1/2 cup firmly packed brown sugar 3/4 cup apple juice. Place the uncooked pork chops in crock-pot. Spread diced KIM & HER FAMILY Chicken Wing Cheese Dip 2 13-ounce cans chicken breast 2 8-ounce packages cream cheese 1 cup ranch dressing 3/4 cup wing sauce 1 1/2 cups shredded multi-cheese Shred the cubed chicken in a skillet. Add all remaining ingredients to the skillet. Mix well. Cook until the mixture is melted. Then place in a crockpot to serve at a gathering. It is GREAT reheated. DIPPER IDEAS Want dippers beyond chips? Try 1/4-inch-thick jicama slices, bell pepper pieces or zucchini slices. 2 0 0 7 KAREN WADE LOCAL SALES MANAGER T his always goes over big at family gatherings and there is never any left to take back home. The little Tostitos scoops work best. Seven-Layer Bean Dip 1 16-ounce can refried beans 1 package taco seasoning mix 1 8-ounce package cream cheese, softened 1 4.5-ounce can chopped green chilies 1 cup salsa 2 cups shredded lettuce 2 cups shredded Cheddar or Mexican cheese blend 1 2.25-ounce can sliced ripe olives, drained 1 medium tomato, diced (3/4 cup) Tortilla chips, if desired In medium bowl, stir together refried beans and taco seasoning mix. Spread mixture on large platter. In another medium bowl, stir together cream cheese and chilies. Carefully spread over bean mixture. Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips. WHAT IS JICAMA Jicama, a legume, is grown for the large tuberous roots which can be eaten raw or cooked and are used as a source of starch. The jicama plant is a vine which grows to a length of 20 feet or more. The roots are light brown in color, and may weigh up to 50 pounds. Most of those on the market will weigh between three to five pounds. Jicamas are actually perennials and produce their large roots after several years of growth. They are commonly found in frost free regions. In Texas, seed can be planted in the early spring and small tubers harvested before the first killing frost of the winter. Jicamas are offered in Texas supermarkets but are more popular in South Texas. Most of those on the market are imported from Mexico and South America. Selection - Jicamas are suitable for consumption at any stage of growth (size). Look for well formed tubers that appear fresh and are free of cracks and bruises. H O L I D A Y C O O K I N G I N DEREK DICKERSON TECHNICAL DIRECTOR om prepares this dish on Christmas Eve and puts it in the oven Christmas morning. Of course, the first thing we do Christmas morning is open presents, but then we eat Mom's brunch casserole! tional cranberry sauce. MOM'S DEREK, HEATHER & ELLIE, 17 MONTHS Brunch Casserole 6 slices buttered bread, crust removed 1 pound ground sausage 6 ounces shredded cheddar cheese 1 pint half and half 5 eggs 1 teaspoon salt 1 teaspoon dry mustard HEATHER’S Cranberry Salad Boil cranberries, sugar and water until cranberries are tender and pop. Dissolve gelatin in boiling water and add to cranberry mixture. Cool and ad celery, apples, and pecans. Pour into mold or dish and chill until set. Tip: Double recipe for 9-inch x 13inch dish. G rowing up, my Mom made this recipe every fall, sometime shortly before Halloween. I remember coming home from school and grabbing a handful to munch on as an after-school snack. It’s a traditional recipe that I associate with the change of the season. HEATHER’S Caramel Corn 8 quarts popped corn 1 cup raw peanuts 2 cups brown sugar 1 cup margarine 1 teaspoon salt 1/2 cup corn syrup 1 teaspoon vanilla extract 1/2 teaspoon baking soda Combine popcorn with peanuts in a large baking pan. Combine brown sugar, margarine, salt, corn syrup and vanilla in a saucepan. Bring to a boil, and boil for 5 minutes. Remove from heat and add baking soda. Mix with popcorn and peanuts, and bake at 250° for 1 hour, stirring every 15 minutes. Allow to cool, and store in an airtight container. H E A R T L A N D M his dish is always a hit at T Thanksgiving dinner. It’s a tasty alternative to the tradi- 1 pound cranberries 2 cups sugar 1 cup water 2 small packages cherry or strawberry gelatin 1 cup boiling water 1 cup chopped celery 1 cup chopped apples 1 cup chopped pecans T H E CHRISTY HENDRICKS WEB PRODUCER M y Aunt Mary's cheese ball is a staple at our family Christmas get-together. We always nibble on it while we're fixing the rest of the meal and waiting for family to arrive. AUNT MARY'S 2 2 1 1 1 3 Cheese Ball 5ounce jars old English cheese 8-ounce packages cream cheese 5-ounce jar Roka blue cheese tablespoon minced onion teaspoon minced garlic tablespoons chopped Jalapeño peppers 1/2 cup chopped pecans 1 box Ritz crackers Mix all the ingredients together except the pecans and crackers and form into a ball. You can make one large or two small balls. Roll the ball in the chopped pecans. Use more or less Jalapeño peppers according to taste. Grab those crackers and start dipping! In a 9-inch x 4-inch dish, lay the buttered bread on the bottom. Sprinkle the sausage, then cheese. Mix the remaining ingredients and beat with a whisk or mixer in a bowl. Pour over the other ingredients. Refrigerate overnight, or freeze for later. Bake at 350° for 30 minutes. T his recipe may have a lot of ingredients, but it's so simple even my brother has made it! (His idea of cooking is milk and cereal.) It's great for potluck suppers anytime of the year. Hearty Baked Beans 1/2 pound ground beef, browned and drained 1/2 pound bacon, cooked and crumbled 1/2 medium onion, sautéed 1 can pork & beans 1 can baby butter beans, drained 1 can red beans (not kidney beans), drained 1/3 cup brown sugar 1/3 cup white sugar 1/4 cup Kraft hickory smoked BBQ sauce 1/2 cup ketchup 1 tablespoon mustard 1/2 teaspoon chili powder 1 tablespoon molasses or dark corn syrup (optional) Salt and pepper to taste Combine all the ingredients and bake at 350° for 45 to 50 minutes. CHRISTY & HER MOM 25 2 0 0 7 RICK KATT ENGINEER y aunt in St. Louis, Marianna M Steffens, makes the best stuffed mushrooms. She makes them for when Mom, Rod, my brother and I visit at Christmas. Stuffed Mushrooms 2 packages fresh mushrooms 1 8-ounce package cream cheese 1/2 pound bacon, fried and crumbled Remove stems from mushrooms. Cut up stems and set aside. Warm cream cheese in microwave for a few seconds to make it very soft. Mix with bacon. Stuff the mushroom tops with the mixture. Bake at 350° until light brown. If desired, broil the mushrooms another 5 minutes for a dark brown top. y mom, Marie Katt, is quite a good cook as well. Her date M rolls are delicious. MARIE’S Date Rolls 1 cup sugar 1/2 cup melted butter 2 eggs, slightly beaten 3/4 cup flour 1/4 teaspoon baking powder 1/2 teaspoon salt 1 cup chopped dates 1 cup chopped nuts Powdered sugar Cream sugar, butter and eggs. Add flour, baking powder, salt, dates and nuts. Pour into a 7inch x 11.5-inch dish. Bake at 350° for 15 to 20 minutes. Cut in narrow bars and coat with powdered sugar. 26 H O L I D A Y C O O K I N G I N T H E H E A R T L A N D DONNA BIRK BUSINESS OFFICE COORDINATOR S ometimes the holiday’s sneak up on us and time runs out. Here are some ideas for a quick last minute holiday treat. My granddaughter, Haylee, loves to help me, even sneaks a few kisses when I’m not “looking.” DONNA & GRANDDAUGHTER, HAYLEE y sister makes this fudge for our Dad every year at M Christmas. Sometimes he’s generous and shares. DAD’S Fudge 3/4 cup butter (no substitute) 1 14-ounce can sweetened condensed milk 1/4 cup evaporated milk 2 teaspoon vanilla 1/2 teaspoon almond extract 1 12-ounce package semi-sweet chocolate chips 1 12-ounce package milk chocolate chips 1 10-ounce package peanut butter chips 1 cup butterscotch chips 1 7-ounce jar marshmallow cream 1 cup pecan pieces Melt butter in large pan over low heat. Add sweetened condensed milk, evaporated milk, vanilla and almond extract. Stir well. Add all chips and stir until blended. When chips are melted, add marshmallow crème and stir. Remove from heat add pecan pieces. Pour fudge into buttered 9-inch x 13-inch pan. Let cool – Cut into pieces. Pretzel Rings They are really easy. Line a cookie sheet with foil. Place rows (and rows, and rows) of ring pretzels on the foil. Place an unwrapped Hershey Kiss in the center of each one. Place in preheated 300° oven for 2 to 2.5 minutes. The kisses won't look melted. Press center of kiss down into pretzel with an M & M (chocolate will fill ring) Place in fridge for 5 minutes. GIFT IDEA 2 0 0 7 BRIAN HEISSERER NEWS PHOTOJOURNALIST a bachelor, I can’t really Imyam cook, but here are two things mom makes really well. MOM’S Orange Slice Candy 1 14-ounce can Eagle Brand milk 2 cups coconut 15 orange candy slices 1 cup chopped pecans 1 package vanilla wafers Mix all ingredients. Sprinkle powdered sugar onto 12-inch square of waxed paper. Divide the dough into three parts. Roll each third into a 9-inch bar. Roll the bars in the powdered sugar until well coated. Wrap each roll in more waxed paper and tie both ends. Refrigerate at least one day. Cut in 1/2-inch slices to serve. WHAT ARE ORANGE SLICES? Sugar coated jelly candy with an orange flavor. MOM’S Holiday Salad 2 pounds green grapes 2 pounds red grapes 1 8-ounce container sour cream 1 8-ounce package cream cheese, softened 1/2 cup sugar 1 teaspoon vanilla Mix all ingredients together and pour into a clear glass bowl. TOPPING TIP Combine one cup of brown sugar with one cup of crushed pecans. Sprinkle on top of the salad. Best if refrigerated for at least 3 to 4 hours to allow the topping to get a little crusty. BRIAN & HIS MOM. TIE THIS POEM TO A CHOCOLATE CANDY BAR OF CHOICE WITH RIBBON: Dashing from the malls With groceries yet to buy, Lessons, work and housecleaning, Life’s so crazy! Why? Bells on our telephone ring, The machine will take the call, We have not time for family or friends, It drives us up the wall. How are you? How’s your life? We really want to know. Hope you’re ready for Christmas, Now maybe it will snow. A day or two ago, We thought we’d make a treat, For all our special friendsA Christmas gift to eat. Our intentions were top notch, But our schedules would not budge, Hence, here’s this year’s edition Of homemade Christmas Fudge… Orange Slice Cake 1 cup butter or margarine 2 cups sugar 4 eggs 1 teaspoon soda 1/2 cup buttermilk 1 1/4 cups flaked coconut 3 1/2 cups all-purpose flour 1 pound chopped dates 1 pound chopped orange slice candies 2 cups chopped pecans 1 cup fresh orange juice 2 cups confectioners' sugar Cream butter or margarine and sugar until light and fluffy. Add eggs, one at a time, and beat well after each addition. Dissolve soda in buttermilk and add to creamed mixture. Add flaked coconut and set aside. Place flour in large bowl and add dates, orange slice candy, and nuts. Stir to coat all pieces well. Add flour mixture and coconut creamed mixture. Dough will be very stiff and easier to mix with hands. Put dough in a greased and floured 9-inch x 13-inch cake pan. Bake at 250° for 2 to 3 hours. Combine orange juice and confectioners' sugar and pour over hot cake. Let the orange slice cake stand in the pan overnight. H O L I D A Y C O O K I N G I N T H E H E A R T L A N D RHONDA WESSEL ACCOUNT EXECUTIVE 2 0 0 7 27 SOUP’S ON! Green Turkey Chili RHONDA AND HER HUSBAND, CHRIS AND THEIR 16 YEAR OLD SON, BRENT AND 14 YEAR OLD DAUGHTER, EMMA. O ur family hosts an open-house during the holidays for our family and friends as a way of showing them how much they mean to us! This is our 20th year for the celebration that has turned into truly a huge party! This recipe is from Red Lobster and takes a little time to make but does not last very long when served! Lobster and Crab Stuffed Mushrooms 2 tablespoons butter 2 tablespoons minced celery 1 tablespoon minced onion 1 tablespoon red bell pepper 2 pounds mushrooms 1 cup oyster crackers, crushed 6 ounces cooked lobster meat, chopped 1/4 pound cooked fresh crab meat, picked over and shredded 1/4 cup shredded white cheddar cheese 1 large egg 2 tablespoons water 1/4 teaspoon Old Bay Seasoning 1/8 teaspoon garlic powder 1/8 teaspoon salt 1/8 teaspoon pepper 3 tablespoons olive oil 2/3 cup shredded white cheddar cheese Heat oven to 400°. Melt butter in skillet over medium heat. Add minced celery, minced onion and red bell pepper. Cook 2 minutes, until tender; cool. Remove stems from mushrooms; finely chop half the stems (about 3/4 cup). Reserve remaining stems for another use. Combine celery mixture, chopped stems, oyster crackers, cooked lobster meat, cooked fresh crab meat; 1/4 cup shredded white Cheddar cheese, egg, water, Old Bay Seasoning, garlic powder, salt and pepper in bowl. Grease two large jelly-roll pans. Brush caps with 3 tablespoons olive oil. Sprinkle caps with salt. Stuff caps with lobster-crab mixture. Arrange caps in prepared pans. Divide and top with 2/3 cup shredded white Cheddar cheese. Bake 12 minutes, until lightly browned. Makes about 50 mushrooms. T his is another favorite at our open house but because it is so easy, I make it often throughout the year. It can be made early and just pop in the oven or microwave. Baked Spinach Artichoke Dip 1 10-ounce package frozen creamed spinach, thawed 1 14-ounce can artichoke hearts, drained and chopped 3/4 cup grated Parmesan cheese, divided 1 cup shredded mozzarella cheese 1/4 teaspoon white ground pepper 1 teaspoon lemon juice Preheat oven to 350°. In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper and lemon juice. Mix well, and spoon mixture into a 1-quart baking dish. Top with remaining 1/4 cup Parmesan cheese. Bake for 15 to 20 minutes, or until hot and bubbly. T his is a classic recipe and perfect on a cold, wintry day! It’s a recipe borrowed from the Blue Owl restaurant in Kimmswick, Missouri Baked Potato Soup 2/3 cup butter or margarine 2/3 cup flour 6 cups milk, room temperature is good so it does not take so long to heat through 4 large red potatoes, baked cooled, cubed with skin on 3/4 teaspoon salt 1/2 teaspoon pepper 4 green onions, chopped 12 slices bacon, cooked and crumbled 1 3/4 cups shredded cheddar cheese 1 heaping tablespoon chicken base 1 8-ounce carton sour cream Melt butter in heavy pan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until mixture is thick and bubbly. Add potato cubes, salt, pepper, green onions, crumbled bacon, cheddar cheese and chicken base. Cook until thoroughly heated. Stir in sour cream. Add extra milk, if necessary, for desired thickness. Garnish with additional bacon and cheese, if desired. C an you say “easy?” Clam Chowder 1/2 large onion, chopped 1/2 stick butter 2 cans New England style clam chowder 3 cans cream of potato soup 1 can minced clams, rinsed 1 quart half and half Sauté onion and butter until tender. Mix with New England style clam chowder, cream of potato soup, minced clams, rinsed and half and half. Bake at 200° for 4 hours (no lid). Gets rich, thick and creamy! 1 onion, chopped 3 cloves garlic, minced 2 tablespoons olive oil 2 cups turkey, cooked and shredded 3 tablespoons cumin 3 teaspoons oregano 1 1/2 tablespoons chili powder 2 cans chopped green chiles, drained 2 cups chicken broth 3 cups corn 2 cans white beans, mashed & drained Chopped fresh cilantro Sauté onion and garlic in olive oil until clear and tender. Add in turkey, spices and chilies and sauté until well mixed, about 2 to 3 minutes. Add chicken broth, corn and beans to pan. Bring to a boil. Simmer uncovered for 1 hour. Mix with cilantro when serving. Top with cheese and sour cream if desired. Crock Pot Turkey and Dumplings 3 cups chopped cooked turkey 2 cans condensed cream of chicken soup 1/4 cup onion, finely diced 2 cups water 2 chicken bouillon cubes 2 10-ounce packages refrigerated biscuits Combine all ingredients, except biscuits, in a crock pot. Cover and cook on low for 5 to 6 hours. At 40 minutes before serving, turn crock pot on high. Tear or cut biscuit dough into 1-inch pieces. Add to your crock pot; stirring gently. Cover and cook on high for an additional 30 minutes or until biscuits are fluffed up and cooked through. 28 H O L I D A Y C O O K I N G I N T H E H E A R T L A N D 2 0 0 7 ARE YOU A PUMPKIN EATER? Pumpkin Apple Cheesecake SERVES 12-17 CRUST: 1 cup graham cracker crumbs 1/4 cup pecans, chopped 1/4 cup margarine or butter, melted FILLING: 3 8-ounce packages cream cheese, softened 1 cup brown sugar, firmly packed 1 cup pumpkin, canned 1 cup applesauce 3 eggs 2 teaspoon pumpkin pie spice 1 teaspoon cinnamon Heat oven to 350º. In small bowl, combine crust ingredients; press firmly in bottom of 9-inch springform pan. Refrigerate. In large bowl, beat cream cheese until light and fluffy. Gradually add brown sugar; beat well. Add pumpkin and applesauce; blend well. Add eggs, one at a time, beating well after each addition. Add pumpkin pie spice and cinnamon; beat until smooth. Pour into prepared crust. Place shallow pan half full of water on lower oven rack. Place cheesecake on middle oven rack. Bake at 350º for 1 hour or until set. Cool in pan 5 minutes; remove sides of pan. Cool completely. Refrigerate several hours or overnight. Serve with whipped cream. Pumpkin Soup 1 onion, chopped 1 tablespoon margarine 4 cups chicken broth 2 cups pumpkin 3/4 cup green onions, white part, chopped Bay leaf 1/8 teaspoon nutmeg 1/2 teaspoon curry powder 2 cups milk 1/2 teaspoon sugar Salt and pepper to taste Sauté onions and margarine in Dutch oven. Add next 6 ingredients and cook uncovered 15 minutes. Remove bay leaf. Puree. Return to pot. Add milk, sugar, salt and pepper. Cook another 5 minutes. Do not boil. Pumpkin Gooey Buttercake Bars CAKE: 1 18.25-ounce package yellow cake mix 1 egg 8 tablespoons butter, melted FILLING: 1 8-ounce package cream cheese, softened 1 15-ounce can pumpkin 3 eggs 1 teaspoon vanilla 8 tablespoons butter, melted 1 16-ounce box powdered sugar 1 teaspoon cinnamon 1 teaspoon nutmeg Preheat oven to 350°. To make the cake: Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 9-inch x 13-inch baking pan. Prepare filling. In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla and butter then beat together. Next, add the powdered sugar, cinnamon and nutmeg then mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream. H O L I D A Y T his is a fun, easy and surprisingly good salad recipe. I made this for a quick Sunday afternoon dinner and got some questioning looks (especially while crushing the chips in a somewhat therapeutic manner)….but when they tasted it there were rave reviews all around. Although the recipe officially calls for chilicheese flavor corn chips, I used regular corn chips for a milder taste, though I did add a dash of southwestern seasoning. As a final note, be aware that the crushed chips will soak up the moisture in the C O O K I N G I N T H E H E A R T L A N D BRIAN’S Crunchy Corn Chip Salad SERVES 8 Mix together all the ingredients except the chips, and chill. Stir in the crushed corn chips just before serving. 29 In large mixing bowl beat together sugar, oil, pumpkin and eggs for one minute at medium speed. Stir in the rest of the ingredients and pour into a 9inch x 13-inch lightly greased pan. Bake at 350° about 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool completely. salad and lose their crunchiness. This is why you don’t want to add the chips until just before serving. The leftovers will still taste great but won’t be as fun and crunchy. 2 15-ounce cans whole kernel corn, drained 2 cups grated cheddar cheese 1 cup mayonnaise or Miracle Whip 1 cup green bell pepper, chopped 1/2 cup red onion, chopped 1 10.5 ounce bag chili-cheese corn chips, coarsely crushed 2 0 0 7 O ne of my favorite things about this time of year is the special treats from the kitchen that we don’t have all year long. I hope you like this one. Come to think of it, maybe you’ll like it enough to enjoy it all year. BOB’S Pumpkin Bars 2 cups sugar 1/2 cup oil 1 16-ounce can pumpkin 4 eggs beaten 2 cups Bisquick 2 teaspoons cinnamon 1/2 cup raisins 3/4 cup pecans, optional FROSTING: 1 3-ounce package cream cheese 1/3 cup margarine, softened 1 tablespoon milk 1 teaspoon vanilla 2 cups powdered sugar Mix first 4 ingredients, add sugar and beat until smooth. Spread over bars. H O L I D A Y C O O K I N G I N and onion mixture, chopped apple, chopped pecans, apple juice and beaten eggs. Spoon dressing into prepared casserole dish. Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on 1 (9x9 inch) pan cornbread, cooled and top. crumbled 1 (8 ounce) package herb-seasoned dry bread stuffing mix JEFF’S 2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley flakes) 1/2 teaspoon ground ginger 1/2 teaspoon salt (This is a great recipe to use if you 3/4 cup butter have lots of left-overs from the 1 cup chopped celery holidays) 1/2 cup chopped onion 2 cups chopped apples 2 tablespoons butter 1/2 cup chopped pecans 1 medium yellow onion, diced 2 cups apple juice 2 cups sliced button mushrooms 3 eggs, beaten 1 medium carrot, coarsely grated 1 teaspoon dried thyme Preheat oven to 350 4 cups low-sodium chicken degrees. Butter a 3 broth quart casserole dish. 3 cups mashed Melt the butter in a potatoes heavy saucepan, 2 cups chopped and saute the celery cooked turkey and onion for 8 to Salt and freshly 10 minutes. or until ground black tender. pepper, to taste In a large bowl, combine the cornbread, stuffing mix, SWEET MELAINA. parsley, ginger, and salt. Mix in the celery JEFF’S Apple Pecan Cornbread Dressing Mashed Potato and Turkey Soup T H E H E A R T L A N D In a large saucepan over medium-high heat, melt butter. Add the onion, mushrooms, carrot, and thyme and saute until the onion is just translucent, about 4 to 5 minutes. Add the broth and mashed potatoes. Stir until potatoes are mostly dissolved and broth is smooth. Add the turkey and bring to a simmer. Reduce heat to mediumlow and cook, stirring occasionally, until heated through, about 10 minutes. Season to taste with salt and pepper. JEFF’S Easy, Festive Chocolate Holiday Pretzels (This is a great activity to do with kids.) 1 bag checkerboard or windowpaneshaped pretzels (can use tiny twists) 1 bag holiday M&Ms plain chocolate candies (red and green for Christmas, black and orange for Halloween etc.) 1 bag Hershey's Hugs chocolates 1 bag Hershey's Chocolate Kisses Preheat oven to 170 degrees. Place individual pretzels on waxed paper-lined cookie sheets 31 2 0 0 7 Unwrap Hugs, place one on each pretzel, repeat for an entire cookie sheet. DO ONLY ONE TYPE OF CANDY PER SHEET, as the Hugs melt much quicker than the Kisses. Repeat using the Hershey's Kisses. Place cookie sheet/s in the preheated oven, bake for 4 minutes for the sheet of pretzels and HUGS, 5 to 6 minutes for the pretzels and KISSES. Immediately upon removing from the oven, place one M&M on top of each piece. Place cookie sheet in freezer for 8 to 10 minutes, to allow the chocolate to re-set. H O L I D A Y C O O K I N G I N T H E H E A R T L A N D 2 0 0 7 33 LOVE THOSE LEFTOVERS! Cheese Turkey Quesadillas SERVES 8 1 pound turkey, cooked and shredded 1 can Southwest style Pepper Jack soup 1/4 cup water 8 flour tortillas, warmed Chunky salsa Preheat oven to 425°. Mix turkey, soup and water in nonstick skillet until heated through. Stir often. Spoon about 1/3 cup turkey mixture on half of each tortilla, leaving 1/2 inch edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. Bake 5 minutes or until hot. Cut into wedges and serve with salsa. Turkey and Wild Rice Bake SERVES 6 1 6-ounces package wild and white rice mix 2-1/3 cups water 1 4-ounce can mushrooms, drained 1 14-ounce can artichoke hearts, quartered 1 2-ounce jar pimientos chopped and drained 2 cups cooked turkey, cubed 1 cup Swiss cheese shredded In a 2-quart casserole, combine rice with mix seasoning packet and water. Stir in mushrooms, artichoke hearts, pimientos and turkey. Cover with foil and bake 1 hour and 15 minutes or until liquid is absorbed. Top with cheese. Bake at 350°, uncovered, 5 to 10 minutes or until cheese is melted and golden brown. Turkey Parmesan 1/2 cup onion,finely chopped 1/2 cup celery, finely chopped 1/2 cup mushrooms, finely chopped 2 cloves garlic, minced 1/2 cup margarine or butter 1/2 cups flour 4 cups milk (if using skim, use slightly less) 4 cups cooked turkey, diced 1 cup shredded Parmesan cheese 1 tablespoon fresh parsley, minced 2 tablespoons dry white wine 2 teaspoons Worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon white pepper 1/2 teaspoon poultry seasoning 5 drops hot sauce Pinch red pepper Sauté onion, celery, mushroom and garlic in margarine until tender. Blend in flour and cook for one minute stirring constantly. Gradually add milk until smooth. Cook over medium heat, stirring constantly until thickened and bubbly. Add rest of ingredients and cook until thoroughly heated about 30 minutes. Serve over rice. Vegetable Ham Quiche SERVES 4 1 egg, beaten 3 cups frozen shredded hash brown potatoes, thawed 1/4 cup grated Parmesan cheese FILLING: 1 1/2 cups thinly sliced zucchini 1 small sweet red pepper, chopped 1 tablespoon butter 1/2 cup diced fully cooked ham 1 tablespoon minced fresh basil 1/4 teaspoon salt 1/4 teaspoon pepper 2 eggs 1/4 cup milk 3/4 cup shredded Colby-Monterey Jack cheese In a large bowl, combine the egg, hash browns and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-inch pie plate. Bake at 400° for 15 minutes or until crust is set and edges begin to brown. Meanwhile, in a large skillet, saute zucchini and red pepper in butter for 5 minutes. Stir in the ham, basil, salt and pepper. Remove from the heat; cool slightly. In a large bowl, beat eggs and milk; add zucchini mixture. Stir in cheese. Pour into crust. Bake for 15 to 20 minutes or until set. Let stand for 5 minutes before cutting. Leftover Turkey and Mashed Potato Bake 3 cups hot mashed potatoes 1 cup shredded cheddar cheese, divided 1 can fried onions, divided 1 1/2 cups shredded, cooked turkey 1 10-ounce package frozen mixed peas and carrots 1 can cream of chicken soup 1/2 cup milk 1/2 teaspoon dry mustard 1/4 teaspoon garlic powder 1/4 teaspoon white pepper Combine potatoes, 1/2 cup cheese, and 1/2 cup fried onions. Spoon into a greased 1 1/2-quart casserole dish. Spread across bottom and up sides of dish. Combine next 7 ingredients. Pour into potato shell. Bake uncovered at 375° for 30 minutes. Top with remaining cheese and onions. Bake for additional 5 to 10 minutes. Let stand 10 to 15 minutes before serving. Cream of Mashed Potato Soup 1/2 cup chopped onion 1/2 cup chopped carrot 1/2 cup chopped celery 2 cups mashed potatoes 2 cups skim milk, warmed 1 cup frozen peas, thawed 1/2 teaspoon salt 1/4 teaspoon celery seed 1/8 teaspoon dill seed 1/8 teaspoon white pepper 2-3 dashes hot sauce (like Tabasco) 1/4 teaspoon Liquid Smoke GARNISH: 1 green onion, chopped 1/4 cup red bell pepper, chopped Spray a nonstick pot with a little nonstick spray and sauté the onion, carrot, and celery until the onion is slightly soft about 3 to 5 minutes. Add mashed potatoes. Stir in the warm milk (warm the milk in the microwave for 5 minutes). Add the peas and seasonings. Simmer for 20 to 30 minutes. Adjust seasoning to taste, ladle into bowls, garnish with chopped green onions and red bell pepper, and serve. Sherried Sweet Potatoes Recipes 4 cups cooked mashed sweet potatoes 1/2 cup sugar 1/4 cup butter 1/2 teaspoon salt 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/4 cup dry sherry 1/2 cup milk Combine all ingredients and beat with a mixer until fluffy. Turn into a buttered 1.5-quart casserole and bake at 375° for 45 minutes. 34 H O L I D A Y C O O K I N G I N T H E H E A R T L A N D 2 0 0 7 Tasty, Slow-Cooked Holiday Comfort Holidays are about spending time with your friends and loved ones. If you're hosting a get-together this holiday season, you'll want great-tasting dishes that'll allow you to spend time with your visitors, instead of tying you to the kitchen. For recipes that have slowcooked comfort but don't take a lot of your time, try these and you'll be sure to have a holiday packed with... Cranberry Pork Roast 4 TO 6 SERVINGS 4 medium-sized potatoes, peeled and cut into 1-inch chunks 1 (3-pound) boneless center-cut pork loin roast, rolled and tied 1 (16-ounce) can whole-berry cranberry sauce 1 (5.5-ounce) can apricot nectar 1 cup pearl onions 1/2 cup coarsely chopped dried apricots 1/2 cup sugar 1 teaspoon dry mustard 1/4 teaspoon crushed red pepper Place the potatoes in a 3-1/2-quart (or larger) slow cooker then place the roast over the potatoes. In a large bowl, combine the remaining ingredients; mix well and pour over the roast. Cover and cook on LOW setting 5 to 6 hours. Remove the roast to a cutting board and thinly slice. Serve with the potatoes and sauce. MR. FOOD’S 1/3 cup water 8 lasagna noodles, uncooked 1 (8-ounce) package sliced fresh mushrooms 3 cups (12 ounces) shredded mozzarella cheese Cook beef, sausage, and onion in a large skillet over medium-high heat, stirring until the meat crumbles and is no longer pink; drain. Stir together ricotta and next 3 ingredients in a small bowl. In a separate bowl, combine pasta sauce and water. Arrange 4 uncooked noodles in a lightly greased 5- to 6-quart slow cooker, breaking noodles as necessary to fit in slow cooker. Spoon half the meat mixture over noodles; top with half the sauce mixture and half the mushrooms. Spread ricotta mixture over mushrooms, and sprinkle with 1-1/2 cups mozzarella cheese. Layer remaining noodles, beef mixture, sauce, mushrooms, and mozzarella cheese. Cover and cook on LOW setting 4 hours or until noodles are done. Let stand 10 minutes before serving. Slow-Cooker Lasagna Stir together cider, 1/3 cup caramel topping, and 1 teaspoon apple pie spice in a 3-1/2-quart slow cooker. Cover and cook on LOW setting 4 hours. 1 (64-ounce) container apple cider 1/3 cup caramel topping 1-1/2 teaspoons apple pie spice, divided Fresh whipped cream Additional caramel topping Pour cider through a fine wiremesh strainer; discard spice. Ladle into individual mugs, and dollop with whipped cream. Sprinkle with remaining 1/2 teaspoon apple pie spice, and drizzle with additional caramel topping. 7 CUPS BE SLOW N’ SAFE Here are some easy ways to keep your food and your kitchen safe while cookin' slow: Fill your slow cooker at least half full but no more than two-thirds full. This helps keep the temperature of the food even. Defrost any frozen foods before cooking a dish that includes meat, poultry, or seafood. This ensures that the contents of the crock reach a safe temperature quickly. Unless browning meat first, always cook raw meat and poultry dishes on HIGH setting for the first hour to speed up the time it takes to get to a safe temperature. Then you can reduce the heat to the LOW setting for the duration of the cooking time, if you'd like. OXMOOR HOUSE 6 TO 8 SERVINGS 1 pound ground round 1/2 pound hot Italian sausage, casings removed 1 medium onion, chopped 1 (15-ounce) container ricotta cheese 1/2 cup grated Parmesan cheese 1/2 teaspoon ground white pepper 1/4 teaspoon garlic powder 1 (26-ounce) jar tomato-and-basil pasta sauce MR. FOOD’S Spiced Caramel Apple Cider ‘ MR. FOOD’S © 2007 Ginsburg Enterprises Incorporated. MR. FOOD, OOH IT'S SO GOOD!! and the Mr. Food likeness are trademarks of Ginsburg Enterprises Incorporated. All rights reserved. MR. FOOD’S Puffy Spoonbread C O O K I N G 2 teaspoons chili powder 1 teaspoon salt 2 teaspoons ground cumin 1/2 teaspoon black pepper 1 cup thick-and-chunky salsa I N 10 SERVINGS 4 cups milk 1 cup white cornmeal 1-1/2 teaspoons salt 3 tablespoons butter 4 large eggs, well beaten In a 4-1/2-quart or larger slow cooker, combine all the ingredients except the salsa; mix well. Cover and cook on HIGH setting 5 to 5 1/2 hours, or on LOW setting 8 to 9 hours, until the beef is tender. Preheat the oven to 325°F. Heat milk in a saucepan over medium heat until milk bubbles around edges of pan (do not boil). Just before serving, stir in the salsa; cook 2 to 3 minutes, until heated through. Gradually add cornmeal, stirring constantly with a wire whisk. Add salt and butter. Cook, stirring constantly, 10 to 12 minutes or until butter melts and mixture is very thick. Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly. Spoon mixture into a lightly greased 2-quart baking dish or soufflé dish. Bake, uncovered, at 325°F. for 1 hour or until golden. Let stand 5 minutes before serving. Serve with additional butter. MR. FOOD’S Slow-Cooked Chili 5 TO 6 SERVINGS 2 pounds boneless beef chuck or round, cut into 1/2-inch pieces 2 (15-1/2-ounce) cans black beans, drained and rinsed 1 (10-ounce) can diced tomatoes with green chilies 1 (15-ounce) can tomato sauce 1 medium onion, chopped — Serving suggestions — Top off each bowl of chili with any or all of these: shredded Cheddar cheese, diced onion, and a dollop of sour cream. MR. FOOD’S Chocolate- and PeppermintCoated Pretzels 80 PIECES (ABOUT 4-1/2 POUNDS) 1 (16-ounce) package pretzel nuggets 2 (16-ounce) packages chocolateflavored bark candy coating, coarsely chopped 2 cups (12 ounces) semisweet chocolate chips 1 (4-ounce) square semisweet baking chocolate, broken into pieces 1 (16-ounce) package hard peppermint candies, finely crushed and divided (about 1-1/2 cups) 1/2 teaspoon peppermint extract Combine first 4 ingredients in a 6-quart slow cooker. T H E H E A R T L A N D 35 2 0 0 7 Cover and cook on LOW setting 2 hours. Stir chocolate mixture; add 1 cup crushed peppermint candies and the peppermint extract, stirring well to coat. um bowl. Cut in butter with a pastry blender or 2 forks until crumbly; add sour cream, stirring until dry ingredients are moistened and a soft dough forms. Drop pretzel mixture by heaping tablespoonfuls onto wax paper. Sprinkle remaining 1/2 cup crushed peppermint candies evenly on pieces before they set. Let stand until firm. Store in an airtight container. Pour hot blueberry filling into a 5-quart round slow cooker. Carefully drop dough in 6 large spoonfuls on top of filling. NOTE: The slow cooker is ideal for candy making. It keeps chocolate at a constant temperature, so no reheating is necessary to get an even coating. MR. FOOD’S Blueberries 'n' Dumplings 6 SERVINGS 1-1/4 cups sugar 3 tablespoons all-purpose flour 2 teaspoons grated lemon rind 2 (16-ounce) packages frozen blueberries 1-1/2 cups biscuit mix 2 tablespoons sugar 3 tablespoons butter 1 (8-ounce) container sour cream Cover and cook on LOW setting 3 hours or until dumplings are golden (see Tips). —Slow-Cookin' Tips— Remove slow-cooker lid carefully to prevent condensation from dripping onto dumplings and making them soggy. Some slow cookers have hot spots. To ensure that the dumplings become an even color, carefully rotate the insert a half turn about halfway through cooking – but don't remove the lid. Stir together first 3 ingredients in a 3-quart saucepan until blended. Stir in blueberries. Cook, stirring constantly, over medium heat until sugar dissolves. Increase heat to medium-high, and bring mixture to a boil, stirring often. Cook about 5 minutes or until thickened, stirring often. OXMOOR HOUSE H O L I D A Y Meanwhile, combine biscuit mix and 2 tablespoons sugar in a medi- LIKE THESE RECIPES? GET PLENTY MORE JUST LIKE 'EM! Start a dish in the morning, and enjoy the rest of the day off. With this cookbook, Mr. Food helps you make meals that taste like you fussed over them…without any fuss! These slow-cooked winners will have your family and friends loving the “OOH IT’S SO GOOD!!®” W CREATE EASY-TO-ASSEMBLE MEALS BURSTING WITH LONG-COOKED FLAVOR! This book will help you complete your holiday gift list. Don't forget one for yourself because… ONLY $19.95 (plus shipping & handling) HY YOU'LL LOV MR. FOOD: SLEO “THE BEST OF W-CO QUICK IES” OKIN' Ever y copy orde red here is SIGN ED BY MR. FOOD More than 160 ! slow-cooker re cipes! Loads of times aving kitchen hi nts and secrets Many recipes us e five ingredient s or less Ever ything from meats to savorydelicious dips and slowfor any day or soups and decadent de roasted special occasio sser ts ns Order online at www.mrfood.com or call toll-free 1-888-4MRFOOD (1-888-467-3663) M-F 9-5 EST and mention source code KFVS. 36 S H O L I D A Y ince getting married and having a family of our own--my wife, Darah, and I have started our own Christmas tradition. We spend each Christmas day at my wife's parents. After our sons, Cade and Evan, open their presents we have a big ole' fashion country breakfast. It includes your traditional bacon, eggs, biscuits and gravy. Over the past few years we have added a breakfast casserole to the meal and i-t is delicious. (Remember this dish must be refrigerated over night.) I hope you enjoy the recipe and most of all enjoy your Holiday traditions with your family and loved ones. C O O K I N G I N TODD’S Breakfast Casserole 6 eggs 1 cup half and half 2 tablespoons green onions, chopped Salt and pepper Butter (for greasing pan) 6 slices of Texas Toast (or bread of choice) 1 pound of spicy pork sausage, cooked and drained of fat 1 cup of grated Cheddar Cheese T H E H E A R T L A N D 2 0 0 7 In a small bowl, beat the eggs until they loosen up. Add the half and half and green onions. Mix well, season with salt and pepper and set aside. Butter a 10-inch by 12-inch baking pan. Line the pan with the bread, cutting and rearrange to fit your pan. You can also cut the bread into cubes if you prefer. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight. Preheat oven to 350°. Cook covered for 25 to 30 minutes or until the egg mixture is set. FOR THE MUFFIN MAN Apple Cinnamon Walnut Muffins 1 1/2 cups all-purpose baking mix 2 1/4 cups bran flakes, divided 1/4 cup plus 2 tablespoons firmly packed brown sugar, divided 3/4 cup chopped walnuts, divided 1/2 cup cinnamon-flavored applesauce 3/4 cup fat free milk 1 egg, lightly beaten Preheat oven to 400°. Combine baking mix, 2 cups of the cereal, 1/4 cup of the brown sugar and 1/2 cup of the walnuts in large bowl. Add applesauce, milk and egg; stir just until dry ingredients are moistened. Spoon batter evenly into paper-lined medium muffin pan, filling each cup 3/4 full. Combine remaining 1/4 cup cereal, 1/4 cup walnuts and 2 tablespoon brown sugar. Sprinkle over batter. Bake 18 to 20 minutes or until wooden pick inserted in centers comes out clean. Serve warm or cooled. MAKE AHEAD Prepare, bake and cool muffins as directed. Place in resealable freezerweight plastic bag; freeze up to 2 months. To reheat, microwave frozen muffin on high 30 to 45 seconds or until heated through. H O L I D A Y C O O K I N G I N COOKIE CORNER Choose a Cookie Dough 1/2 cup shortening 1/2 cup butter 1 cup brown sugar, packed 1/2 cup granulated sugar 1/2 teaspoon baking soda 2 eggs 1 teaspoon vanilla 2 1/2 cups all-purpose flour In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 minutes. Add brown sugar, granulated sugar and baking soda. Beat until fluffy. Add eggs and vanilla; beat until combined. Beat or stir in flour. Use immediately or cover and chill for up to 24 hours. (Or wrap dough in freezer wrap and freeze for up to 6 months. Thaw overnight in refrigerator before baking. Drop dough by slightly rounded tablespoons 2inch apart onto an ungreased cookie sheet. Bake at 375° for 10 to 12 minutes or until edges are light brown. Cool cookies on a wire rack. Fruit Oatmeal Rounds: Substitute 1 cup rolled oats for 1 cup of the flour. Stir 1 teaspoon ground cinnamon into the flour mixture. Stir 6 ounce package dried fruit bits into the dough. Double Chocolate Delights: Substitute 1/3 cup unsweetened cocoa powder for 1/2 cup of the flour. Stir 12 ounce package (2 cups) semisweet chocolate pieces into the cookie dough. Peanut Butter Buddies: Add 1/2 cup peanut butter with the eggs and vanilla. Stir 2 cups peanut butter flavored pieces into the dough. Chocolate Candy Cookies: Stir 2 cups candy coated milk chocolate pieces (M&M's) into the dough. Malted Milk Treats: Substitute 1/4 cup instant malted milk powder for 1/4 cup of the flour. Stir 1 1/2 cups chopped malted milk balls into the cookie dough. Macadamia Mania: Stir 2 cups coarsely chopped white baking bar and 3 1/2 ounce jar macadamia nuts, coarsely chopped, into the dough. Super Chunk Chippers: Stir 1 cup coarsely chopped semisweet chocolate, 1 cup coarsely chopped milk chocolate and 1 cup chopped pecans into the dough. Drop dough from a 1/4 cup measure 4 inches apart onto a cookie sheet. Flatten cookies slightly with a spoon. Bake 13 to 15 minutes or until edges are light brown. Bakeless Dream Cookies 2 cups granulated sugar 1/2 cup cocoa 1/2 cup milk 1 stick margarine 3 cups quick oatmeal 1/2 teaspoon vanilla 1/2 cup peanut butter 1/2 cup chopped nuts, optional Place sugar, cocoa, milk and oleo in sauce pan. Bring to a boil and boil for a minute. Remove from heat and add peanut butter and nuts (if wanted). Blend well, stir in oatmeal and vanilla. Drop by teaspoon on waxed paper. Let stand until cool and real firm. Chocolate Sundae Cookies 1 1/2 cup flour 1/2 teaspoon baking soda 1/2 teaspoon salt 2/3 cup firmly packed brown sugar 1/2 cup shortening 1 egg 1/4 cup Maraschino cherry juice 2 tablespoons milk 2 ounces melted unsweetened chocolate 1/2 cup chopped walnuts 1/2 cup chopped cherries 1 bag large marshmallows Mix together flour, baking soda, and salt, set aside. With your mixer, mix brown sugar and shortening, blend in egg. Beat well and then stir in 1/2 of the dry ingredients. Add Maraschino juice and milk. Then stir in the rest of dry ingredients and mix well. Now, blend in melted unsweetened chocolate, chopped cherries and chopped walnuts. Drop by spoonfuls on an ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. While they are baking cut large marshmallows in half. Place the cut side of the marshmallow down on hot cookies when they come out of the oven, so they will stick. Let them cool and then frost with your favorite chocolate frosting, and put a nut on top. T H E H E A R T L A N D G rowing up in Ohio, “Buckeyes” are a staple at holiday gatherings. Buckeyes, “the candy,” are peanut butter balls dipped into chocolate. Buckeyes, “the real thing,” are nuts that grow on the Buckeye tree (the official tree of Ohio). If you do not have the time to roll the peanut butter into balls and dip them in the chocolate, this is an easy alternative. My wife found this recipe on a jar of peanut butter. CHAD’S Crunchy “Buckeye” Bars 1 16-ounce jar crunchy peanut butter 3 3/4 cups Splenda (or powdered sugar) 1/2 cup butter, melted (unsalted real butter works best) 3 cups corn flakes 1 16-ounce package chocolate chips In a mixing bowl blend peanut butter and sugar. Add melted butter and blend. Mix in cereal and spread evenly in 9-inch x 13-inch pan. In a separate saucepan or double boiler over low heat, melt chocolate chips. Spread melted chocolate evenly over peanut butter mixture. Refrigerate for at least 1 hour. Cut into squares CHAD’S Low Carb Apple Sage Thanksgiving Stuffing 1/2 stick butter 1/2 onion, chopped 1 apple, peeled and diced 2 stalks celery, sliced 1/8 teaspoon cinnamon 6 slices Atkins low-carb sliced bread 1 egg Water to moisten Melt butter in saute pan; add onion, apple, celery and cinnamon. Cut bread into cubes and place in bowl. Add cooked ingredients, egg and water enough to moisten. Mix all ingredients with "hands". Press into buttered 2-quart casserole pan or turkey. Bake casserole at 350° for about 25 minutes. 2 0 0 7 CHAD’S 37 Almond Cookies 2 cups almond flour 1/2 cup artificial sweetener 1 stick unsalted butter,softened 1 teaspoon vanilla extract 1 teaspoon almond extract Preheat oven to 300°. Combine all ingredients. Form dough into walnut-sized balls and place onto greased cookie sheet. Bake for 5 minutes. Press down lightly with fork, then continue to bake for another 15 minutes. Let cool. FLOUR POWER What is Almond Flour? What is Almond Meal? Almond flour and meal are both just ground up almonds. Almond flour is most often made with blanched almonds (no skin), whereas almond meal can be made either with whole or blanched almonds. In either case, the consistency is more like corn meal than wheat flour. I find that for the most part they can be used interchangeably. What is Almond Flour/Meal Good For? Almond flour is good in "quick bread" type recipes, like muffins, nut breads, and pancakes. (see recipes below) It's not good for things that require a real dough, and you can't knead it. Usually, more eggs are required when baking with almond meal, to provide more structure. Almond meal can also be used in breading fish, but care must be taken not to burn it. Can I Make My Own Almond Flour? Yes, you can make it in a blender or food processor, though care must be taken not to go too far, or you will have almond butter! Use fairly small amounts, and pulse until it's meal. 38 H O L I D A Y C O O K I N G I N T H E H E A R T L A N D FUN FOOD FOR KIDS! (SAFETY FIRST: ADULTS MUST HELP) Alphabet Cookies T his special vanilla dough handles like modeling clay, but it also makes delicious cookies. Use this activity to strengthen children’s alphabet skills, to make place cards for children’s birthday parties, or just to make a delicious treat. 4 1/2 cups unsifted all-purpose flour 1 1/2 cups butter 3 hard-boiled egg yolks 3/4 cup sugar 3 raw egg yolks 1 1/2 teaspoon vanilla extract Colored sugar or chocolate chips, optional Preheat your oven to 300°. Measure the flour into a large bowl. Cut the butter into small pieces and add them to the flour. Have your child mix the flour and butter with his/her hands until the mixture forms fine crumbs. In a separate bowl, mash the hardboiled egg yolks with the sugar. Stir this mixture into the flour mixture. In a separate bowl, blend the raw egg yolks with the vanilla. Stir this mixture into the flour mixture with a fork. Have your child press the mixture into a firm ball. Cover and refrigerate it if you plan to shape and bake it later. Otherwise, work with it at room temperature. Roll out the dough. Cut 3 or 4-inch strips and have your grandchild roll them with his hands to make ropes. Shape the ropes into the letters of your children’s name. Flatten them slightly so they are about 1/4-inch thick. If you like, decorate them with colored sugar or chocolate chips. Bake the letters on a baking sheet for 25 to 30 minutes. Remove from the oven when cookies are just starting to brown on the bottom. Cool cookies on the baking sheet for 2-3 minutes, then remove to a rack. Be sure to let the cookies cool completely before allowing your grandchild to handle them. Sugar Cookie Bouquet 1 cup margarine 1 1/2 cups sugar 2 eggs 1 teaspoon vanilla 3 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup powdered sugar 2 teaspoons milk 2 teaspoons light corn syrup 1/4 teaspoon almond extract Food coloring in holiday colors Popsicle sticks Plastic wrap or plastic sandwich bags Florist’s foam or Styrofoam Decorated terra cotta pot Cellophane and ribbon, optional Preheat your oven to 350°. Combine the margarine and sugar in a large bowl. Beat in the eggs one at a time, then add the vanilla. Add the flour, baking powder, and salt. Stir until the mixture is well blended. Roll the dough into 2inch balls. Place the balls on a baking sheet. Press down on each ball slightly, and insert a popsicle stick into the top of each one. Leave space between the cookies, as they will spread during baking. Bake the cookies 8 to 10 minutes or until they’re golden brown. Let them cool. In a small bowl, stir together the powdered sugar and milk until smooth. Beat in the corn syrup and almond extract until the frosting is smooth and glossy. If it’s too thick, stir in more corn syrup. Divide the frosting into separate bowls. Add a different food coloring to each and mix well. Have your child dip the cookies in frosting or paint it on with a new paintbrush. Let the frosting dry on the cookie. Wrap each cookie individually with plastic wrap. Insert florist’s foam into the pot. Gently push the cookie pops into the foam. If you like, wrap the cookie bouquet with cellophane and a ribbon. Graham Cracker Gift Box (FOR KIDS OVER 3 YEARS OLD) Graham crackers Cardboard milk carton Ornamental frosting Edible decorations (gumdrops, raisins, chocolate chips, and cereal) Cut off the top of a cardboard milk carton so what’s left is the same height as a graham cracker. Use the frosting to stick graham crackers to the sides of the milk carton. Remember to cover the frosting with a damp cloth when you’re not using it. Have your child use additional frosting and edible decorations to decorate the gift box. When the frosting is dry, place wrapped candies or a small gift inside. . W ith the release of Disney’s Ratatouille this year, a recipe for it seemed appropriate to introduce kids to a new taste. Chicken Ratatouille 2 0 0 7 B R O W N I E S : Combine the contents of the jar with 1 teaspoon vanilla, 3/4 cup vegetable oil, and 4 eggs. Beat until just mixed. Pour into a greased 9-inch by 13-inch pan. Bake at 350ºF for 25 to 30 minutes.” Attach the tag to the jar. Alphabet Crackers SERVES 4 4 boneless skinless chicken breast halves 1 tablespoons olive oil 1 small eggplant, cubed 2 small zucchini, sliced 1 onion, sliced 1/2 pound mushrooms, sliced 1 green pepper, sliced 1 large tomato, cubed 1/2 teaspoon garlic powder 1 teaspoon dried parsley 1 teaspoon basil 1 teaspoon pepper 1/2 cup shredded part-skim mozzarella cheese Sauté chicken in oil about 2 minutes per side. Add eggplant, zucchini, onion, mushrooms and green pepper. Cook 10 minutes. Add tomato and remaining ingredients except cheese and simmer 3 to 5 minutes more. Arrange chicken on top of vegetables and sprinkle cheese over chicken. Cook 1 more minute until cheese melts. Serve over barley. Sand Art Brownie Gift Mix 3/4 cup all-purpose flour 1 teaspoon salt 1-quart canning jar with lid 1/2 cup unsweetened cocoa powder 3/4 cup all-purpose flour 3/4 cup packed brown sugar 3/4 cup granulated sugar 1/2 cup semisweet chocolate chips 1/2 cup white chocolate chips Child's blunt-tip safety scissors Fabric (choose seasonal fabric if giving a holiday gift) Ribbon Pen Decorative tag Mix the flour with the salt in a small bowl. Help your child layer the ingredients in the jar, beginning with the flour/salt mixture, continuing in order, and ending with the white chocolate chips. (You may not need as many chips if there’s little room left in the jar.) Screw on the lid. Cut a circle of fabric about 4 inches wider than the diameter of the jar. Tie the fabric circle around the lid with ribbon. Write the following directions on a decorative tag: “Sand Art Spread (such as peanut butter, jam, honey, cheese) Crackers Alphabet cereal Smear spread on the crackers. Help an older preschooler spell his name or a simple sentence like "I love you" by sticking alphabet cereal onto the crackers. A younger child may enjoy simply sticking the letters onto the crackers in no particular order. Let your child eat his creations. Crazy Critter Bagel Sandwiches K ids will love making these single-serve pizzas. You set out all the toppings, and they let their imaginations run wild while creating critter designs from the toppings 1 cup pizza sauce 8 bagels, split 2 cups shredded mozzarella or Cheddar cheese Assorted Toppings Sliced pepperoni Canadian-style bacon Sliced mushrooms Sliced ripe olives Chopped zucchini Chopped bell pepper Heat oven to 425°. Spread 1 tablespoon pizza sauce over each bagel half. Sprinkle each with 1 tablespoon of the cheese. Arrange toppings on sandwiches to look like desired critters. Sprinkle with remaining cheese. Place on ungreased cookie sheet. Bake 5 to 10 minutes or until cheese is melted. 40 H O L I D A Y C O O K I N G I N T H E H E A R T L A N D 2 0 0 7 THREE-A-DAYTM THE DAIRY WAY Cook steak about 6 minutes on each side (for medium) or until desired. Allow steak to rest 5 minutes before cutting into thin slices. Warm pita halves in toaster. Into each pita half, spoon 1/4 of the yogurt dressing, mixed salad greens, Blue cheese, onion, steak and tomato. Spoon additional yogurt dressing over top. Baked Mozzarella Sticks SERVES 6 Recipe created by 3-A-Day™ of Dairy 1 12-ounce package reduced-fat Mozzarella string cheese 1 egg 1 teaspoon Italian seasoning 8 tablespoons panko (Japanese) bread crumbs 1/2 cup prepared marinara sauce, warmed (optional) Position rack in upper third of oven and preheat oven to 350°. Line a baking sheet with foil and spray lightly with cooking spray. Remove cheese from packaging and set aside. In a small bowl, whisk egg until foamy. In small non-stick skillet, mix Italian seasoning with bread crumbs and place over medium heat. Cook and stir bread crumbs until lightly browned, about 5 minutes. Dip one piece of string cheese in egg until coated and then into toasted bread crumbs, coating completely. Redip the string cheese in egg and again into the bread crumbs, if desired. Place on baking sheet. Repeat with remaining string cheese and place on baking sheet 1 1/2 inches apart. Spray string cheese lightly with cooking spray. Bake 5 to 6 minutes or until heated through. Sirloin Pita Salad Sandwich With Herbed Yogurt Dressing SERVES 4 Recipe created by 3-A-Day™ of Dairy FOR THE DRESSING: 2 8-ounce containers fat-free plain yogurt 2 teaspoons minced garlic 1 tablespoon minced parsley 1 tablespoon minced chive 1 teaspoon dried oregano FOR THE SANDWICH: 1/2 pound sirloin or rib-eye steak, trimmed 1/4 teaspoon salt 1/8 teaspoon pepper 4 4 inch whole wheat pita bread rounds, cut in half-moons 2 1/2 cups mixed salad greens (such as arugula, radicchio and baby spinach leaves) 2/3 crumbled Blue cheese 1/2 small red onion, sliced and separated into rings 8 cherry tomatoes, halved Spoon yogurt into a medium bowl and stir in garlic, parsley, chive and oregano until well blended; set aside. Rub both sides of steak with salt and pepper. Heat a medium, non-stick skillet over medium-high heat. White Bean Chowder With Milk SERVES 6 Recipe created by 3-A-Day™ of Dairy 2 teaspoons vegetable oil 1 cup chopped onion 2 teaspoons minced garlic 2 15-ounce cans white cannelloni or Great Northern beans, drained 1 4-ounce can diced green chilies 1 cup frozen corn kernels 1/2 cup grated carrot 1/4 cup diced celery 1 cup low–sodium chicken broth 1 tablespoon ground cumin 2 teaspoons chili powder 1/2 teaspoon salt, optional 1 tablespoon cornstarch 2 cups fat-free or low-fat milk 1 cup shredded reduced-fat Cheddar cheese 4 tablespoons fresh chopped cilantro (optional) In a large saucepan, stir together oil, onion and garlic over medium heat until onion is softened, about 5 minutes. Add 1 can of beans and mash into onion mixture with a potato masher or a slotted spoon (mixture will be chunky). Stir in second can of beans, green chilies, corn, carrot, celery, chicken broth, cumin, chili powder and salt, if desired; bring mixture to a simmer. Blend cornstarch into milk and stir into chowder; bring slowly to a boil, stirring frequently. Reduce heat and simmer 5 minutes, or until corn and celery are tender and mixture thickens. Stir in the cheese just until melted. Serve in individual bowls and top with fresh chopped cilantro. Scrambled Egg And Mozzarella Breakfast Pizza SERVES 2 Recipe created by 3-A-Day™ of Dairy 1 whole wheat English muffin 2 mushrooms, sliced 2 green onions, finely chopped 4 tablespoons diced green or red bell pepper 1/2 cup egg substitute 1/4 teaspoon pepper Dash of oregano or Italian seasoning 4 teaspoons pizza sauce 1/2 cup shredded low-moisture, part-skim Mozzarella cheese Preheat oven to 350°. Split English muffin in half and toast; set aside. Heat a small non-stick skillet over medium heat. Add mushrooms, green onions and bell pepper. Cook, stirring continuously for 2 minutes, or until vegetables are softened. Stir egg substitute, pepper and oregano into vegetable mixture. Cook, stirring continuously until egg substitute is set, about 2 minutes. Spread 2 teaspoons of pizza sauce onto each English muffin half. Spoon a quarter of the egg mixture over pizza sauce and top with a quarter of the cheese. Spoon the remaining egg mixture and cheese evenly on top of the muffins. Place the muffins on a baking sheet and bake for 5 minutes, or until cheese is melted. CREDITS “Holiday Cooking in the Heartland” is a publication of KFVS12 © 2007 by KFVS12. All rights reserved. For more information, contact Shirlene Hecht at P.O. Box 100, Cape Girardeau, MO 63702-0100 or call (573) 335-1212. Vice President/General Manager Mike Smythe General Sales Manager . . . . . . Joe Trepasso Local Sales Manager . . . . . . . . . Karen Wade Director of Marketing . . . . . . . . Paul Keener Project Director/Editor. . . . . . Shirlene Hecht
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