Holiday Recipes 2011
A seasonal publication of the Chamberlain/Oacoma Sun
Delicious
Create a Holiday Menu You can host a fabulous holiday dinner party with a guaranteed-delicious menu like this one, crafted by Kendall-Jackson(r) and The Beef Checkoff. Sweet and Savory Petite Steak Sandwiches set the party off on the right note. The first bite of the entrĂŠe, juicy Pistachio-Crusted Tenderloin with Cabernet Sauce, will have guests begging for the recipe. And for the perfect ending, offer Buttermilk Panna Cotta with Riesling Raisins.
1/2 teaspoon salt 1 cup reduced-sodium beef broth, divided 1 cup Cabernet Sauvignon 1 tablespoon cornstarch
Pistachio-Crusted Tenderloin with Cabernet Sauce Serve with Cabernet Sauvignon Makes 8 to 12 servings 1/4 cup salted, shelled pistachio nuts, chopped 1 tablespoon chopped fresh thyme 2 tablespoons Dijon-style mustard 1 center-cut beef tenderloin roast (about 2 to 3 pounds) Cabernet Sauce: 1 tablespoon olive oil 4 ounces cremini or button mushrooms, sliced 1/4 cup finely chopped shallots
Heat oven to 425°F. Combine nuts and thyme in small bowl. Spread mustard evenly over all surfaces of beef roast; press nut mixture evenly onto mustard.
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Place roast in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile, prepare cabernet sauce. Heat olive oil in large nonstick skillet over medium heat until hot. Add mushrooms, shallots and salt; cook and stir 6 to 9 minutes or until mushrooms are browned. Add 3/4 cup broth and wine to skillet; increase heat and bring to a boil; reduce heat slightly and cook 12 to 16 minutes or until liquid is reduced to 1 1/2 cups. Combine remaining 1/4 cup broth and cornstarch in small bowl. Whisk cornstarch mixture into wine mixture; bring to a boil. Cook 1 to 2 minutes or until sauce thickens, stirring frequently. Carve roast into slices; season with salt, as desired. Serve with cabernet sauce.
Sweet and Savory Petite Steak Sandwiches Makes 12 petite sandwiches 1 pound beef top sirloin steak, cut 1 inch thick 1 tablespoon vegetable oil 1 1/2 cups diced red onion 1 1/2 cups balsamic vinegar 2 tablespoons sugar 1/2 teaspoon pepper
Spread 1 tablespoon onion mixture on bottom half of rolls. Top evenly with beef, blue cheese and chives.
Buttermilk Panna Cotta with Riesling Raisins Serve with Kendall-Jackson(r) Vintner’s Reserve(r) Riesling Makes 8 servings 3 sheets gelatin 2 cups cream 1/2 cup sugar 1 vanilla bean, split and scraped 2 cups buttermilk 2 cups Riesling 2 tablespoons honey 1 cup golden raisins 2 ounces pine nuts, toasted In bowl, add gelatin sheets and cover with ice cold water. Allow to sit until softened.
12 small dinner rolls, split, toasted 1/2 cup blue cheese crumbles Chives (optional) Heat oil in large saucepan over medium heat. Add onions; cook and stir 2 to 3 minutes or until crisp-tender. Add vinegar and sugar; bring to a boil. Reduce heat; simmer 30 to 35 minutes or until reduced to about 3/4 cup, stirring occasionally. Meanwhile, press pepper evenly onto steak. Heat large nonstick skillet over medium heat. Place steak in skillet; cook 15 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve into thin slices.
In sauce pot, combine cream, sugar and vanilla bean. Bring to a simmer and remove from heat. Squeeze out water from gelatin and add gelatin to cream mixture. Add buttermilk, stir to combine. Strain and pour into 8 (4-ounce) ramekins. Let set at least 4 hours in the refrigerator. In small pot, combine wine, honey and raisins. Bring to a simmer and cook 5 minutes. Remove raisins from liquid and reserve. Reduce liquid to 1/4 cup. Allow to cool and combine with raisins. Top each panna cotta with 2 tablespoons of raisin mixture and sprinkle with 1/2 tablespoon pine nuts.
Lovin’ Turkey Leftovers
Make sure you buy a big turkey this year, because you’ll want plenty left over to make these tasty post-holiday recipes. From a savory sandwich and hearty salads to easy turnovers and a simple casserole, there are plenty of delicious ways to finish off turkey leftovers.
Turkey Casserole
Serves: 6 Prep Time: 15 minutes Cook Time: 40 minutes 4 cups leftover prepared stuffing, divided 4 cups coarsely chopped leftover cooked turkey (about 1lb.) 3/4 cup Real Mayonnaise, divided 1/4 cup whole berry cranberry sauce 2 cups leftover mashed potatoes 1 1/2 cups shredded mozzarella cheese (about 6 ounces) Preheat oven to 375°F. Spray 8-inch baking dish with no-stick cooking spray. Spoon in 2 cups stuffing, then top with turkey. Combine 1/4 cup mayonnaise with cranberry sauce; evenly spread over turkey. Combine remaining 1/2 cup mayonnaise, potatoes and cheese in large bowl. Evenly spread on turkey, then top with remaining 2 cups stuffing. Bake 40 minutes or until heated through. Let stand 10 minutes before serving. If desired, garnish with dried cranberries.
1/4 cup Real Mayonnaise 2 tablespoons Dijon mustard 1 teaspoon poultry seasoning 4 turkey cutlets (about 1/2 inch thick) 4 tablespoons canola oil, divided
Combine bread crumbs, parsley, salt and pepper in large shallow dish; set aside. Combine mayonnaise, mustard and poultry seasoning with wire whisk in small bowl and season, if desired, with salt and pepper. Season turkey, if desired, with salt and pepper. Brush 1 side of each turkey cutlet with mayonnaise mixture, then coat in bread crumbs. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat and cook 2 turkey cutlets, bread side down, 3 minutes or until golden brown and a crust has formed. Turn over and cook an additional 2 minutes or until turkey is thoroughly cooked. Repeat with remaining oil and turkey.
Blushing Cranberry and Pear Turkey Salad
“Stuffing” Crusted Turkey Cutlets A Bobby Flay Recipe Serves: 4 Prep Time: 15 minutes Cook Time: 10 minutes 2 cups panko or plain dried bread crumbs 3 tablespoons finely chopped fresh flat-leaf parsley Salt and freshly ground black pepper
Serves: 4 Prep Time: 10 minutes 1/2 cup Real Mayonnaise 1/2 cup whole berry cranberry sauce or cranberry relish 4 cups torn romaine lettuce leaves 2 cups baby spinach leaves or mixed salad greens 2 cups diced cooked turkey 1 medium pear, cored and thinly sliced 1/4 cup toasted chopped pecans 1/4 cup thinly sliced red onion
In medium bowl, combine mayonnaise and cranberry sauce; set aside. In large bowl, combine romaine, spinach and turkey. Just before serving, toss with mayonnaise mixture. Top with pear slices,
pecans and onion. Garnish, if desired with dried cranberries. Note: Recipe can be doubled.
Turkey Turnovers
Serves: 8 Prep Time: 15 minutes Cook Time: 12 minutes 2 cups shredded cooked turkey 1 cup shredded cheddar cheese (about 4 ounces) 1 cup chopped cooked broccoli 1/2 cup Real Mayonnaise 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 packages (8 ounces each) refrigerated crescent rolls
Leftover Turkey Super Sandwiches Serves: 4 Prep Time: 10 minutes 4 Tbsp Real Mayonnaise 8 slices whole grain bread 1/2 cup prepared stuffing 1/2 pound sliced leftover or deli turkey 1/2 cup cranberry sauce or whole berry cranberry sauce 1 small apple, cored and sliced
Spread mayonnaise generously on 4 bread slices. Layer stuffing, turkey, cranberry sauce and apple on bread slices. Top with remaining 4 bread slices.
Turkey Fiesta Salad
Serves: 4 Prep Time: 10 minutes 1/2 cup Real Mayonnaise 1/2 cup prepared salsa 6 cups torn romaine lettuce leaves 2 cups diced cooked turkey 4 slices bacon, crisp-cooked and crumbled Combine mayonnaise and salsa in small bowl; set aside. Combine remaining ingredients in large bowl. Just before serving, toss with mayonnaise mixture. Serve, if desired, with your favorite salad fixings, such as chopped tomatoes, black beans, shredded cheese, sliced pitted ripe olives, sliced green onions and/or tortilla chips. Preheat oven to 375°F. Combine all ingredients except crescent rolls in large bowl. Separate each package crescent rolls into 4 squares; press diagonal perforations to seal. Spoon turkey filling onto center of each square. Fold dough diagonally over filling to form triangles; press edges firmly to seal. Arrange turnovers on baking sheet; brush tops lightly with additional mayonnaise. Bake 12 minutes or until golden. Serve warm.
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Sweet and Savory Holiday Bites A festive party calls for a lively variety of delectable edibles. These recipes give you some sweet and savory choices that will help spread the holiday cheer.
The versatile taste and texture of Jarlsberg cheese is ideal for these appetizers. Jarlsberg’s mild, nuttysweet flavor and buttery creaminess makes it a perfect partner to figs and, along with its excellent melting properties, adaptable to many sweet or savory dishes. You can combine both ingredients in one easy sure-toplease appetizer: Make a slit in a fig and stuff with a piece of Jarlsberg. Wrap with partially-cooked bacon (it should be a bit limp) and heat at 400°F just until bacon is crispy and cheese begins to melt.
Chocolate-Dipped Stuffed Figs
Scrumptious bites start with simple, flavorful ingredients - golden Calimyrna and dark purple Mission figs from California and Jarlsberg cheese. They also make great house gifts, wrapped in a colorful box or presented on a pretty serving dish.
Makes 15 figs 15 Figs 3/4 cup granulated sugar 3/4 cup water 1/2 cup brandy (or 1/2 cup water mixed with 1 1/2 teaspoons vanilla extract) 15 to 30 small pieces candied ginger, toasted nuts or chocolate 5 to 6 ounces semisweet, bittersweet or premium white chocolate, chopped
Sweet, mouthwatering figs are not only packed with great taste, they’re full of fiber and essential nutrients, making them as good for you as they are good to eat.
With sharp knife, cut small slit in bottom of each fig. In small saucepan, heat sugar and water over medium heat until sugar dissolves. Stir in brandy and figs.
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Bring to a boil over high heat then reduce heat and simmer 20 minutes. Drain figs, cool and dry thoroughly. Stuff one or two pieces of ginger, nuts and/or chocolate into each fig. Place chopped chocolate in 1-cup glass measuring cup or small microwave-safe bowl. Heat on medium/50 percent power until almost melted, stirring after every 1 to 1 1/2 minutes. Remove from oven and stir until melted. Hold stem of each fig and dip in melted chocolate. Place figs, stems up, on wax paper-lined tray until chocolate sets. Decorate with white chocolate or nuts, as desired. Store in airtight container in refrigerator.
Fig Cranberry Bars with Caramel Drizzle Cut into 32 bars 1 cup cranberries, fresh or frozen 2 tablespoons plus 1/2 cup granulated sugar, divided
2 1/3 cups all-purpose flour, divided 2 cups old fashioned oats 1/2 cup packed light brown sugar 1/2 teaspoon baking soda 1 cup butter, melted
1 1/2 cups chopped Figs 3/4 cup chopped, toasted walnuts 1 cup caramel ice cream topping In small bowl combine cranberries and 2 tablespoons granulated sugar; set aside. In medium bowl stir together 2 cups flour, oats, brown sugar, remaining granulated sugar and baking soda. Stir in butter. Reserve 1 cup crumb mixture. Press remaining crumb mixture in bottom of 13 x 9-inch baking pan. Bake in 350째F oven for 15 minutes. Stir figs and walnuts into cranberries and sprinkle evenly over crust. Stir together caramel topping and remaining 1/3 cup flour; drizzle over fruits and nuts. Sprinkle with reserved crumb mixture. Bake for additional 20 minutes or until lightly browned. Cool in pan on wire rack.
Savory Jarlsberg Thumbprints with Fig-Pepper Jelly Makes 40 cookies 1 cup butter, softened 2 large egg yolks 2 cups all-purpose flour 3 cups (12 ounces) shredded Jarlsberg cheese 1 cup grated fresh Parmesan cheese 1 1/2 cups finely chopped, toasted pecans or unblanched almonds 3/4 cup finely chopped, stemmed Figs 1/2 cup hot pepper jelly (red or green) Preheat oven to 350째F. Place butter in large bowl. Beat with
electric mixer on medium speed until creamy. Beat in egg yolks. On low speed, gradually beat in flour. Stir in Jarlsberg, Parmesan and nuts. Divide dough into 4 equal portions. Wrap 3 in wax paper or plastic wrap and chill. On work surface, form remaining portion of dough into 10 (1 1/2-inch) balls.Place
balls, 1 1/2 inches apart, on ungreased baking sheet. With thumb or back of wooden spoon, make 1/2-inch indentation in center of each cookie. Bake for 15 to 20 minutes or until light golden brown. If needed, press back of teaspoon into cookies to re-form indentations. Remove cookies to wire rack to cool. Repeat shaping and baking with remaining dough. To serve, in small bowl, stir together figs and jelly. Fill each cookie with about 1 teaspoon figpepper jelly. Make ahead note: Dough can be prepared 1 to 2 days ahead. Form dough into 1 1/2-inch cylinder, wrap airtight and chill or freeze for longer storage. Baked cookies can be stored unfilled, in airtight container for 2 days or frozen. To re-crisp, place on baking sheet in 350째F oven for 2 to 4 minutes.Cool. Fill with figpepper jelly as directed.
Favorite Holiday Treats
Written by CES 3rd grade classes & printed as submitted Mrs. Nelson’s Class: My favorite holiday treat is turkey because we don’t get it too often. - Lydia We have pie every year on Christmas. The kinds of pies are pumkin and pecan pie. I eat pumkin pie. It is good. - Cassie Thanksgiving is my best holiday and I love to eat turkey every thanksgiving. - Tesria My favorite Thanksgiving treat is pumpkin pie. My memory about pumpkin pie is that when my mom and I were taking the pie over to the table, I dropped it, but luckily we made two so we just brought the other one to the table. - Kerigan Swenson
came in. I yelled “Hi, Hi” and a little later we had pumkin pie. My cousin Jenny and I broke the wish bone from the turkey. We all love the pumkin pie especially me! I loved it. My favorite holiday treat is pumkin pie. I love pumkin pie. - Kamryn Hyland
desserts because we eat it all the time on Thanksgiving we play outside because it is still cooking. -Vinson
Christmas is my favorite holiday because you get presents and candy and cake. The cake that I like is white frostming and black mix I even like chocolate chip cookies. Yum. - Gage Big Eagle
My favorite holiday treat is turkey because it is meat. I eat a whole bunch of turkey. On December we eat turkey. Ethan Colombe
On Thanksgiving my favorite thing to eat is turkey. I like because at my grandma’s house I get to break the wish bone. SNAP! - Jackson Soulek
My favorite holiday treats is pumpkin pie, stuffing. I also like cranberry sauce. - Nathan
My favorite Holiday’s Thanksgiving. But my favorite thanksgiving treat is turkey. The reason I like turkey is that I remember when my dad and I go turkey hunting.
I had a cookie for dessert and I enjoyed it so much. It was a chocolate. I wanted seconds so bad that it was so good that I wanted to die. - Josileigh Jade Pease
My favorite holiday treat is chocolate cake because my sister, brother and me shoved our faces in it when we were babies. - Caden Sharping
My favorite treat is turkey and corn, making potatoes and gravy. I like Thanksgiving because we get to eat turkey and break the wish bone. I like turkey because it’s meat, it taste good and I like it with kechup. - Alyssa Allen
We have turkey with ham and potatoes. We have ham and potatoes. I love ham. - Buster
I like Thanksgiving at supper I eat turkey, I go to my grandma’s house to eat and watch football. We use these stand up things for our plates to put on. - Drayton On Thanksgiving I waited and waited until I heard a knock knock any my cousin
When it was Christmas I went to my grama’s house I went to the barn and we jump off the barn and we did over and over it was fun then we had to go in side and then I eat pumpkin pie that was my favorite food then we went outside again then we went back inside and sleep. Ethan Ross My favorite treat is pumpkin pie for
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Thanksgiving is the funnest holiday. My favorite treat is turkey because it has a lot of meat in it. - Analis
My favorite holiday treat is pumkin pie because my Grandma always brings it when we have thanksgiving. -Scoti Mr. Neuharth’s Class: I made sugar cookies at grandma Lisa’s house. It was fun. -Caden Chipps I was helping make Christmas cookies and my grandma told me to get the tray. I did not know that it was hot. I dropped it but we still ate the cookies. -Jackson My sister and I thought that we did’ent have any Christmas treats, so we told our mom that we needed some treates. She said “that was a good idea. We were all thinking of a treat. Then she got a idea, It was a stick pretzel with iceing on the top and sprinkels. We each got to try them they were good. We were giving them good too. -Chynna When we open Christmas presents we always eat snicker salad. We eat it when it is supper time. Before I go to bed I eat some more. -Cameron Walker Caldwell Last Christmas my mom, sister and I
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were making gingerbread cookies. When my mom was taking some cookies out of the oven and...THEY ALL FELL!!!! My mom got mad. My sister and I helped pick up the cookies. My mom gave us a big hug. P.S. Remember to have fun this Christmas. -Darson Hoffman.
back fudge. One time I burned meself on the burner it really hurt. The kids drink spankling wine. We also make snicker salad. Then we eat turkey. Then opened presents! -Emma Powers
apples. I love Christmas because we get caramel apples. We get hot co-co too. I love hot co-co, I get like four glasses of hot co-co, so my mom or day better make lots of hot co-co. Caramel apples are sweet. I love caramel apples and hot co-co. The end. -Payton Comp
On Christmas. I got a pack of gum and gave my cousin wanted one pack he kept. Asking me for more pack’s. I got even more pack’s of gum he got mad. -Willard DuBray
One Christmas night my mom and I were bakeing hot fudge brownies. My mom droppd ten brownies on the ground. My dad said “What was that?� Then my dad went back to watching tv. The end. -Christopher
On Christmas Eve drink hot co-co and eat christmas cookies shaped like trees and presents. Mostly I eat cookies shaped like santa claus because they are good and I like them because I like santa. I also like to make hot co-co with my grandma. -Aden I was so excited it was Christmas morning and last night we made our santa and reindeer christmas tree cookies. We were on the way to my grandma Brenda’s house. We had the best food but the cookies that we made when we were done eating. Then grandma said “you should have some treats.� She came out with candy canes like every year and there all kinds of them. They were awsome too. I love Christmas.-Haleigh I remember when I made caramel apples. My cousin had to put the sticks I the apples. I had to watch her. I got to put one in the apple but I broke the stick and I broke the apple too. Then my cousin and I had to make the caramel. Then we got to put the caramel apples in the caramel. Then we had to put them outside. We made 40 caramel apples. We had 4 trays. Then we had to bring them inside. -Rylee Ann Andera On Christmas eve my family goes to my grandma and grandpma’s house. I help them make fruit salad. I also help them
My mom, cousin and sister were makeeing cupcakes. My mom dropped them, but I caught them with my back. Thay were good still and I sprinkled a lot of sprinkles on them. Mine was the sweetest. -Alex One Christmas I went to sleep. I was going to have a lot of presents. I woke up in the morning and ran to the Cristmas tree. First I went over to my stocking and I looked inside. There was a lot of candy canes. I wanted to eat them right away. But my mom said “NO�. -Annalesia Machado My grandma makes caramel rolls every Christmas. She also made cherry goulash. One time the caramel rolls and the cherry goulash was so good that I had a whole bunch. When my grandma got it out of the oven it smelled so good. That I could marry it. -Meya Gem Bohlen On Christmas I have hot-co-co it is good we have candy canes. I wish Christmas was here so I can go sledding for hot co-co. I have marshmallows with hot co-co it is good. -Tyson
I was in my house. It was very cold out. I could go sledding. But I could not find the sleds. So I went in the house and made hot co-co. It was very hot. It was is a coffee cup. -Gunner Mrs. Bosworth’s Class: On Christmas we have a tairnament to see who can eat the moot cookies if you win you get a doller! Cookies are my favorite holiday treat so I can eat a lot. Roland My favorite holiday treat is Christmas cookies. My sister and I help make them. Toree likes to make balerina cookies. I make trucks and cars. Then I decorate them with Christmas colors. -Jonah Hot cocoa is my favorite. We drink it when it is snoning outside. We turn on the fire place and watch a movie. We are all snuggled up with our hot cocoa. -Chance
My favorite Christmas treat is caramel
Every Christmas the thompson family
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makes home made cakes. We have contests. My auntie Karrie always wins. She makes a vanilla cream cake or kind of an ice cream cake. My grandma and I made strawberry short cake. It tastes SO, SO, SO good! Once I tried it, I screamed. -Mary Cookies are my favorite holiday treat. They have cool designs. I eat some, then leave some for Santa. He eats them all and leaves us a note. -Tyanne Geppert Winter cookies are the best. I made Christmas cookies with my sister, Kendall, and my mom. It was fun when we put the dough on the plain counter. Then we shaped them with Christmas cookie cutters. It was fun at the end when we got to frost them. We eat them and enjoy our family. -Delaney Peterson
pie. We ate some then there was left overs. We didn’t want to waste it so we had a food fight. I got apple pie everyone. We all went in side to wash up. When everone was done the tub was full of apple pie and it was the best day ever. -Acacia Hershey chocolate is my favorite. I get it in my stocking. When I’m eating my chocolate my little sister takes it. I get mad and take it back. -Dawson My favorite holiday treat is cookies! Chocolate chip cookies are awesome because Santa Clause loves cookies and milk. This Christmas I’ll try to give Santa an apple, cookies and milk. -Tyler
I love hot cocoa. My family loves to cook. I make cocoa for them, and they make it for me. -Jazz Every Christmas we make almond bark pretzels. We always put lots of sprinkles on them. We make them for our friends, family, and some for ourselves. I like to dip them in the frosting and put sprinkles on them. -Gracee Keiner One holiday dinner my mom and I made potatos. Kamryn tried to catch the cat and spilled the potatos over. There were not enough potatos for dad. I got some potatos because they are my favorite. Kolby Hyland One time my mom and I made an apple
Mrs. Phillip’s Class: I woke up on Chirstmas morning. I smeeled something good. It smeeled... Chocolate Chip cookies! I tip-toed down stairs. Mom said, “Breakfeast is ready!” I said “Good greif!” I stired the eggs “Now could I have a cooky” I said. “They have to cool off” mom said. I sat their for 2 mintues then Eric, Parker and Riven came then Kori “Ohhh, present’s” Kori Said “Cookies are I started eating mmmm!” I said. The best bing bars. “Hey, say they best bing bars 10 times fast.” I was about ready for bed I decided to have a snack. I saw the freshly baked bing bars. My mom asked me what I was doing. I told her I’m having a snack. She said “Yes.” I ate one. It was great.
My favorite holiday treat is deer. This is the season my family shoots a really big deer and we get a lot of food. Sometimes my dad takes me with him and I help scout for the deer. -Garret Ristau My mom and I make holiday cookies. She makes the best choclate chip cookies. When you bite into it it is soft and warm inside. That’s why choclate chip cookies are my favorite. -Xandrea Bearsheart
shot a turkey. Then I got scared and I dropped the gun and ran. Grandpa carried the turkey home by his feet. -Pareese
Every Christmas my mom and I make “Hi-Ho” cookies. It’s two crackers with peanut-butter in the middle. Then all we do is dip them in melted chocolate. They are homemade and that’s what makes them SO delicous! -Mariah My family and I were drinking hot cocoa. We were Watching tv. Because we were playing outside and it was cold out there. The hot cocoa made my body feel warm. -Jaylon When I made cookies with grandma. I love holiday cookies. Once I made cookies with grandma. When Brody tried one, he didn’t like it and he ran away. It was funny! -Trey Turkey is my favorite holiday treat. I went hunting with Grandpa last fall and
It was Christmas evening and my dad and my mom were making lunch. I was wanting to open presents. My mom said, when we are done making lunch. Then we got to open presents! We had to go order youngest to oldest. It was Kinsey, than me, then Jett, Then Parker. It took forever to open presents. Then we got to presents! Then when we got openning presents we have to wait til it was 12:00. We had to wait for four hours. The first two hours we were playing Black ops. Parker got it for Christmas. The food was almost done and my cousins came over. My cousin Tele has Black Ops. When he got to our house he came in my room running then he said “Do you have internet!” We said “NO.” Then he said, “Then what do you do?” We said, “We play late.” Then the food got done. First we had to pray. After praying we got the food. Their was prime ribe, pop, juice, broccoli, I took everything. Then when I got done I put my dishes in the sink and I wanted more food, but my mom said, “There is no more.” -Hayden
When my mom makes her awesome oreo and cookie douagh icecreams. I always sneak one, so I get to eat them earlier. They smell AWESOME. I always beg for more. My mom always tells me to wait. I say but she says NO! I beg and beg and beg. Now it’s time at GOO. It takes a hour to make them. When its the next morning I sneak all the icecreams and blame it on my brother Jacoub. -Savannah My mom was baking cookies. My mouth was watering. We opend present’s before we open our present’s I ate all of them. When it was morning my bell was starting to hurt. -RaeAuna I remember when I ate my mom’s smokies, and her pie, and mashed potatoes and deviled eggs and ham. -Walter I walked home from school and I saw some brownies, so I opened the bag. I ate one. And my grandma made smokies with BBQ on top of them. I almost ate all of them. It was so good. -Elye White Mouse When I get out of bed I start thinking about the delicious smokies we’ll have for supper. Most of my family is coming for Christmas Eve. I can’t wait until I eat them. -Marcus When I smell a cookie in my house I go in the kichen. I ask my Mom for a cookie. She says, “Yes”. I get a warm glass of milk. Then I grab my cookie and milk. I sit at the table. I dip my cookie in my milk, and I say “Yum!” as it goes down my throat. Every time I eat a cookie I think of Christmas. I think that because Santa eats my cookies and milk every year. -Kazney Kay Knippling Tom and Jerry’s are my favorite. They’re creamy. I crave them. Every Christmas my grandma makes them. My mom can’t get enough of them either. Its
my favorite thing to drink on Christmas night. -Sam Kruger I really, really Love my mom’s cookies for Christmas. They are delicious. They explode my tastebuds. I allways want a 1,000 of them. But I can only have 1 or 2. I had an amazing Christmas that day. -Allison Clifford Bon Bons. They are covered with chocolate and white circles. They are so good. They taste really good. The first time I had one it was at my cousin’s house. -Karter Hyland My mom makes smokies for Christmas. They are awesome! She puts them in jelly. -Race Roberts My grandma once on Christmas made cookie bars shaped like candy cans. They were so good. They’re my favorite Christmas treat. We had hot chocolate with them. My grandma lets us have seconds, too. Once my mom would not let me have seconds so...I asked my dad and he said, “NO!” Then I had an idea, I went to my grandma and asked her. Guess what? She let me have one, but I got in trouble. So now you know I like cookie bars shaped like candy canes. -Averie Larson My grandma cooks smokies. It only takes 5 minutes. Later they are done. Then we ate 3 smokies together. -Tayedon My grandma makes a really good cake. She mixes it and we poor it in the pan. We wait for the cake. It’s done. We made 2 cakes. It is hot. We let it cool off. Then we frost it with chocolate on it. Then we eat it. It is so good. -Saisha Heart
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My dad let me take my shot gun out. Then I took it out and walked out in the field. Then I heard a noisy noise. It was a pheasant. Then I shot where the noise was. Then I grabbed it and twisted it’s neck. Then walked home. Then my mom cooked it. It was so good. Then we went to sleep. I woke up then thair was left overs so I ate some more. It was Christmas night. I was at my Nana’s house. We were eating. I had deviled eggs. Then we started opening presents. And everything was great. Aidyn When it was the 23 of 2010, my mom made cupcakes and cookies for Christmas. I could not wait until they were done. I said, “Mom are they done yet?” She said, “Cupcakes and cookies.” “Why are you makeeing it?” I yelled. “Well they smell good.” In about 20 minutes they were done. They were good. -Angel Every Christmas I steal candy canes off the Christmas tree. Then I go in my room and hide under the blanket and eat the candy canes. -Carter Feltman
Peace on Earth.
Goodwill Towards All Mankind– And Heartfelt Thanks To Our Neighbors & Friends! Chamberlain 201 N. Courtland 734-5555 Oacoma • Al’s Oasis 234-5005
Mixing Up Holiday Cheer with Iced Tea Calling all holiday party planners: You can hear those sleigh bells ringing, can’t you? Like the most earnest of elves, you’re likely doing your spirited best to balance tradition with the unexpected. This holiday, invite a surprising guest to stir up your seasonal soiree - iced tea. Alongside the wintertime warm-ups like hot chocolate and eggnog, more hosts are adding a nontraditional, yet oh-so-celebration-worthy sip to their gatherings. “Until now, this beverage’s ability to liven up a festive fete has been a well-kept secret by iced tealovers,” says Stacy Taffet, Lipton brand. “But this beloved summertime cooler is fast becoming a popular pour at holiday get-togethers, thanks to a dash of cinnamon, nutmeg or apple cider.” So, wow with what’s now, by serving up a new recipe featuring 100% Natural Lipton(r) Iced Tea mixed with traditional taste-making spices. They’re perfect for holiday partygoers of all ages.
Have a Berry Merry Cosmo
Blend the naughtiness of tart with the niceness of sweet for the ultimate pink drink - Cosmopolitans. With pomegranate, blueberry and cranberry juice, it’s a sassy, classic way to cheer the holiday season.
Festivi-Tea Cosmopolitan 3 servings Prep time: 5 minutes 1 bottle 100% Iced Tea
Good Tidings to You!
With thanks and warm wishes from all of us to all of you. Burke Oil Company
1200 E. King St. • Chamberlain 734-6905
with Pomegranate Blueberry 3 tablespoons 100% cranberry juice 3 tablespoons orange juice 1 tablespoon lime juice Combine all ingredients in a shaker filled with ice. Shake well and pour into chilled martini glasses. Tip: For an adult version, use 2 tablespoons vodka and 2 tablespoons orange liqueur instead of orange juice.
A Fruity Take on a Holiday Favorite Move over, fruit cake! There’s a new take on festive fruity flavors. This savory and sweet recipe mixes together simple ingredients (which you most likely have on hand) with the delicious taste of pomegranate and blueberry.
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Happy Holidays from the SD Hall of Fame
Winter Berry Hot White Chocolate Tea 4 servings Prep time: 5 minutes Cook time: 8 minutes 1 cup white chocolate chips 1 cup light cream or half-and-half* 1 bottle 100% Iced Tea w/Pomegranate Blueberry 1/8 teaspoon ground nutmeg
Place all ingredients in a medium saucepan and warm over medium heat, stirring constantly, until chips are completely melted, about 8 minutes (do not boil). Serve immediately. If desired, garnish with whipped cream and an additional sprinkle of nutmeg. Tip: For an adult version, use 1/4 cup vodka or cherry brandy instead of 1/4 cup of light cream. *Use fat-free half-and-half to make this dessert drink lower in saturated fat and calories.
Cinnamon, Spice and Iced Tea
This recipe offers a tasty twist on a long-standing holiday drink tradition: grog. Spice up each cup by bringing together sweet-scented cinnamon and crisp apple cider.
Tea-Spiced Grog
6 servings Prep time: 5 minutes Stand time: 20 minutes 2 bottles 100% Iced Tea with Lemon 1 cup apple cider or apple juice 5 whole cloves 1 cinnamon stick
Bring all ingredients to a boil over high heat in a 2quart saucepan. Remove from heat and let stand 20 minutes. Strain out spices and serve warm. If desired, garnish with sliced apples. Tip: For spiked grog, add 1/4 cup light rum or brandy.
A Sangria Recipe for All Seasons
This sangria recipe is a great go-to for get-togethers because you can mix it hours in advance, leaving you more time to mix with what matters - your guests.
Black Tea Sangria 6 servings Prep time: 5 minutes Chill time: 2 hours 2 bottles 100% Iced Tea with Lemon 1 cup unsweetened grape juice 1/4 cup orange juice 1 small orange, sliced 1 Gala apple, cored and sliced 1 lime, sliced
Combine all ingredients in large pitcher. Chill at least 2 hours or until ready to serve. Tip: For an adult version of this sangria, use dry red wine instead of grape juice.
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Host a Holly Jolly Party When it comes to celebrations, there’s no season quite like the holiday season. The celebration experts from Wilton share party tips and irresistible recipes to help create a fabulous cocktail buffet complete with all the trimmings. “It looks like it would take lots of time and effort, but it really doesn’t,” says Nancy Siler, Vice President of Consumer Affairs at Wilton. “We’ve worked out all the details to make it easy, elegant and delicious.” Siler suggests setting up a beverage station so guests can serve themselves, or recruit a friend to help prepare and serve your signature cocktails - sugar-rimmed Cheery Cranberry Mojitos and colorful All Aglow Melon-tinis that twinkle with sparkle gel. And for a warm beverage choice, offer rich, thick hot chocolate garnished with frosty snowmen, peppermint curls or chocolate candy-coated marshmallows. “When it comes to the food, a mix of savory and sweet is a must,” Siler adds. “Tree-shaped Merry Mushroom Bites and tiny Savory Southwest Donuts piped with avocado to resemble a wreath will wow both the eye and the palate. For another unexpected twist on tradition, stack peppery spritz crackers in a clear glass canister.” And for the sweets, beautifully decorated snowflake shaped holiday butter cookies are displayed on stacked pedestal plates alongside a bowl of truffles adorned with festive candy drizzles and luminescent pearl dust. Both treats make a fitting finale - and can be made in advance. For more holiday recipe and decorating ideas, visit www.wilton. com.
Parmesan Pepper Spritz Crackers Makes about 7 dozen crackers 1-1/2 cups all-purpose flour 1/2 teaspoon cracked black pepper 1/2 teaspoon ground white pepper 1/2 teaspoon salt 2 cups (about 8 ounces) grated Parmesan cheese 1/2 cup (1 stick) butter, softened 2 cloves garlic, finely minced 1/3 cup milk
Preheat oven to 375°F. In small bowl, combine flour, black pepper, white pepper and salt. In large bowl, beat cheese, butter and garlic until smooth.
Gradually add flour mixture to cheese mixture. Mix until dough forms a ball. Gradually add milk, mixing until fully incorporated. Shape into small logs and place in Cookie Master Ultra II. Using desired disk, press crackers onto ungreased cookie sheet. Bake 11 to 13 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling grid. Remove from sheet and cool completely. Store in airtight container up to 1 week.
Merry Mushroom Bites
Makes 24 bites 1/3 cup diced yellow onion 3 tablespoons butter 12 oz. portobello or baby portobello mushrooms, coarsely diced 4 teaspoons finely chopped fresh rosemary 1-1/4 teaspoons black pepper 3 eggs 3 Tbsp. all-purpose flour 1-1/4 teaspoons salt 1 pkg. (4 ounces) water or other favorite crackers 1/2 cup sour cream 1/2 red bell pepper, thinly sliced Chopped rosemary or parsley (optional) Preheat oven to 350°F. Prepare Bite-Size Silicone Tree Mold with vegetable pan spray. In large skillet, cook onion and butter over medium-low heat stirring occasionally until soft, about 5 minutes. Add mushrooms, rosemary and black pepper; cook until liquid has evaporated, about 10 minutes; cool slightly. Transfer mixture to food processor. Add eggs, flour, and salt. Pulse until mixture is pureed with no large pieces of mushroom or onion. Fill cavities of silicone mold completely with mushroom mixture, patting flat. Bake 15 to 18 minutes or until top of the mushroom mixture is
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firm. Cool in pan 15 minutes; carefully remove and place on cracker. Top with sour cream, sliced red pepper and, if desired, rosemary. Serve warm or at room temperature.
Savory Southwest Donuts
Makes about 36 mini donuts 1 tablespoon ground paprika, divided 1-1/2 cups cake flour 1-1/4 teaspoons baking powder 3/4 teaspoon ground cumin 1/2 to 3/4 teaspoon ground chipotle chili powder 1/2 teaspoon salt 3/4 cup milk 1 egg 2 tablespoons vegetable oil 1 garlic clove, finely minced 2 tablespoons finely chopped cilantro
remaining batter. For topping, mash avocado with lime juice and salt; stir until smooth using a whisk or in a food processor. Pipe avocado mixture over top of cooled donuts. Sprinkle with cilantro. Serve immediately. See step-by-step instructions for Mint Chocolate Chip Truffles, Chocolate Raspberry Chip Truffles and Snowflake
melon liqueur, vodka, sour mix and club soda; shake well. Strain into martini glass. Garnish with maraschino cherries.
Cheery Cranberry Mojitos
Makes 1 cocktail 6 fresh torn mint leaves, plus additional sprigs for garnish 1/2 lime, cut into four wedges 1 tablespoon dried cranberries 2 tablespoons red colored sugars, plus additional for garnish 2 ounces rum 3 ounces cranberry juice 2 ounces club soda In tall glass, thoroughly muddle mint leaves, lime wedges, cranberries, and red sugar. Add rum, cranberry juice and club soda and stir. Add ice and additional club soda to fill glass.
Topping 1 ripe avocado 1 teaspoon lime juice Salt to taste Additional chopped cilantro
Peppermint Blitz Hot Chocolate
Preheat oven to 400°F. Spray Mini Donut Pan with vegetable pan spray. Lightly sprinkle wells with some of the paprika. In large bowl, whisk together flour, baking powder, cumin, chili powder and salt. In second bowl, whisk together milk, egg, oil, garlic and cilantro. Add wet ingredients to dry ingredients and stir just until flour is moistened. Fill each donut cavity about 1/2 full. Bake 5 to 7 minutes or until the top of the donuts spring back when touched. Let cool in pan 4 to 5 minutes before removing. Wash pan, dry thoroughly and prepare with pan spray and paprika. Repeat with
Shortbread Cut-Out Cookies on www. wilton.com.
All Aglow Melon-tinis Makes 1 cocktail Wilton Red Sparkle Gel 2 ounces green melon liqueur 1 ounce lemon flavored vodka 1 ounce bottled sour mix 2 ounces club soda Maraschino cherries (optional)
Squeeze Wilton Red Sparkle Gel around the inside of a martini glass. In cocktail shaker filled with ice, combine
Makes about 4 servings 1 quart (4 cups) milk 1 cup (about 6 oz.) Dark Cocoa candy melts, roughly chopped 1 teaspoon vanilla extract 3/4 teaspoon peppermint extract 3 ounces chocolate liqueur (optional) 1 ounce peppermint liqueur (optional)
In a large pot over medium-low flame, heat milk and Candy Melts, whisking frequently, until boiling. Remove from heat. Stir in extracts and liqueurs, if using. Garnish with peppermint sticks or curls or snowman decorations and serve immediately.
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A Fresh New Take on Holiday Sides Take holiday side dishes - and leftovers - from mundane to marvelous with the flavorful addition of fresh grapes and blueberries. Traditional cranberry relish gets a big taste upgrade and nutrient boost with the addition of “little blue dynamos” from Chile. The luscious, antioxidant-rich, fresh super berry transforms ordinary relish into something you’ll want to enjoy all season long. Not only does it make a delicious holiday side dish, but you can add it to leftover turkey and ham sandwiches, or spoon some into pretty glass jars, tie a ribbon around the lids and give them as healthy, homemade holiday gifts. Red and green Chilean grapes, freshly chopped parsley and toasted pecans are just a few of the ingredients that make this wild rice stuffing stand out from the rest. Not just for holiday meals, this is a wonderful accompaniment to any tofu, poultry or fish dish, too.
Fresh Blueberry and Cranberry Relish Makes 12 1/4-cup servings
1 cup fresh Chilean blueberries 1 cup fresh orange juice 8 ounces fresh cranberries 1 tablespoon orange zest 3/4 cup sugar 1 teaspoon vanilla
2 cups long grain rice 3 cups fresh Chilean red and green grapes, cut in half 1/2 cup chopped fresh parsley 1 1/2 cups toasted pecans, roughly chopped
Combine all ingredients in a medium saucepan over medium heat. Cook until the sugar dissolves and the berries soften, about 15 minutes. Remove from heat, cover and chill. Best made in advance to let flavors blend.
In large saucepan, melt butter. Sauté onions and garlic. Add broth and bring to a boil. Stir in wild rice. Reduce heat to a simmer, cover and cook 30 minutes. Stir in long grain rice; cover and simmer another 20 to 30 minutes until rice is tender and liquid is absorbed. Remove from heat, stir in grapes, parsley, pecans, and salt and pepper to taste. Serve stuffing warm as a side dish.
Grape and Wild Rice Stuffing Serves 12 1/4 cup butter 1 large onion, chopped 1 clove garlic, minced 6 1/2 cups vegetable broth 2 cups wild rice
Remember the Reason for the Season! Have a Safe & Happy Holiday! Thiel’s Collision Center Boyd & Ann Thiel - Owners
Phone (605) 734-6049 Toll Free 1-800-479-6049 Fax # (605) 734-6040
www.thielscollisioncenter.com 300 North Main St. Chamberlain, SD 57325