Holiday Recipe Guide 2016

APPETIZERS SALADS SIDES ENTREES DESSERTS COOKIES & MORE!

Holidays 2016

Homemade Holidays

RECIPE GUIDE A Special Publication By: www.boonecountyshopper.com 112 Leonard Court, Belvidere • 815-544-2166

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Page 2

Homemade Holidays RECIPES

This Page of Recipes Provided By:

Citrus Dressing Submitted By: Midwest Weight Loss Center, Belvidere

1/4 cup apple cider vinegar 1 T. lemon 1/4 t. garlic powder

Baked Apple

1 cup water 1 pkg. Stevia

Combine and refrigerate.

Submitted By: Midwest Weight Loss Center, Belvidere

Basil Chicken

1 apple 1 T. cinnamon 1 t. cinnamon

Submitted By: Midwest Weight Loss Center, Belvidere

1 pkg. Stevia 1 T. water

Cut apple core almost through & mix together Stevia & T. cinnamon with 1 T. water. Place apple on a sheet of foil & mold foil to cup the apple. Pour Stevia & cinnamon mixture in the apple core & tighten foil securely around apple. Bake at 350˚ for 45 minutes. Serve in a shallow dish & sprinkle remaining t. of cinnamon over apple.

Berry Smoothie Submitted By: Midwest Weight Loss Center, Belvidere

1 cup partially defrosted strawberries or 1 medium orange 1 pkg. Stevia 5 drops orange Stevia 5 drops vanilla cream Stevia Blend until smooth. Makes 1 serving of fruit.

Cucumber Salad Submitted By: Midwest Weight Loss Center, Belvidere

1 cucumber, thinly sliced 2 T. finely chopped onion 2 T. chopped parsley

1 T. white vinegar 1 t. soy sauce

1/2 cup finely chopped onion 1 clove garlic, chopped 2-1/2 cups chopped tomatoes 4 oz. boneless chicken breast halves, cooked & cubed 1/4 cup chopped fresh basil 1/2 t. salt 1/8 t. hot pepper sauce Warm large skillet to medium-high heat. Sauté the onions & garlic. Stir in the tomatoes, chicken, basil, salt & hot pepper sauce. Reduce heat to medium, & cover skillet for about 5 minutes, stirring frequently, until mixture is hot & tomatoes are soft.

Chicken Vegetable Soup Submitted By: Midwest Weight Loss Center, Belvidere

6 cups chicken broth base (see recipe) 3-3.5 oz. cooked chopped chicken 3 stalks of chopped celery 1 whole sweet onion chopped 2 handfuls chopped cabbage 2 medium-sized chopped tomatoes (optional) Combine & bring to a boil. Turn heat to low & simmer for 30 minutes or until vegetables are tender, adding cabbage for the last 10 minutes.

Combine ingredients & chill for 30 minutes.

Chicken Broth Base

Citrus Tomato Salsa

Submitted By: Midwest Weight Loss Center, Belvidere

Submitted By: Midwest Weight Loss Center, Belvidere

1 lg. chopped tomato 1/8 t. celery salt 1 T. fresh lemon juice 1/8 t. chili powder Stevia to taste 1 t. fresh cilantro 1/8 cup dressing (see recipe) Combine & refrigerate

6 - 4 oz. pieces of chicken 9 cups water 1 t. of each: Garlic powder, onion salt, celery salt, poultry seasoning & pepper 1 T. sea salt Combine ingredients in soup pot & cook until chicken is done, about 35 minutes. Take chicken out & save for recipes. Freeze some in ice cube trays for sautéing vegetables.

Page 3

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Page 5

Homemade Holidays RECIPES

This Page of Recipes Provided By:

Tropical Oasis Catering Fresh Cranberry Sauce Submitted By: Tropical Oasis Catering, Belvidere

1 cup sugar 1 cup water 1 12 oz. package fresh cranberries Combine sugar and water in medium saucepan.

Bring to boil; add cranberries and return to boil.

Reduce heat and boil gently for 10 minutes (stir occasionally). Cover and cool completely at room temperature. Refrigerate until ready to serve.

Pineapple Salsa Submitted By: Tropical Oasis Catering, Belvidere

1 cup pineapple, diced 1 cup peppers, diced (any combination - red, orange, yellow or green) 1 cup tomatoes, diced 1/3 cup cilantro, diced 1/4 cup onion, diced 2 limes Salt & pepper In a small bowl, mix together diced pineapple, diced tomatoes, diced peppers, diced onion, chopped cilantro, lime juice from 2 limes, salt and pepper.

Serve with chips, or on top of baked chicken breasts.

Cheddar Ranch Dip Submitted By: Tropical Oasis Catering, Belvidere

1 container sour cream (16 oz.)

1 pkg. dry ranch-style dressing mix (1 oz.)

1 can bacon bits (3 oz.)

1 cup shredded cheddar cheese In a medium bowl, blend the sour cream & ranchstyle dressing mix. Stir in bacon bits & cheddar cheese. Chill 20 minutes or longer before serving. Serve with tortilla chips, celery sticks, or rice cakes. Can also be used as a sandwich spread.

Lasagna Soup Submitted By: Tropical Oasis Catering, Belvidere

1 lb lean ground beef (90% lean) 1 large green pepper, chopped 1 medium onion, chopped 2 garlic cloves, minced 2 cans (14-1/2 oz. ea.) reduced-sodium beef broth 2 cans (14-1/2 oz. ea.) diced tomatoes 1 can (8 oz.) tomato sauce 1 cup frozen corn 1/4 cup tomato paste 2 t. Italian seasoning 1/4 t. pepper 2-1/2 cups uncooked spiral pasta 1/2 cup shredded Parmesan cheese In a large saucepan, cook the beef, green peppers & onion over medium heat until meat is no longer pink.

Add garlic; cook one minute longer. Drain. Stir in the broth, tomatoes, tomato sauce, corn, tomato paste, Italian seasoning & pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat cover & simmer for 10-12 minutes or until pasta is tender. Sprinkle with cheese.

Chocolate Chip Cheesecake Dip Submitted By: Tropical Oasis Catering, Belvidere

16 oz. cream cheese, softened 1/3 cup sugar 1/2 cup marshmallow cream 1 t. vanilla 1 t. lemon juice 8 oz. Cool Whip 2 cups miniature chocolate chips Using an electric mixer, beat together the cream cheese & sugar until smooth. Mix in the marshmallow cream, vanilla, & lemon juice & beat until smooth. Scrape down the sides of the bowl to be sure everything is mixed well. Mix in the Cool Whip until fully incorporated, scraping the sides of the bowl. Fold in chocolate chips. Transfer into serving bowl. Serve with fruit, graham crackers, cookies, etc... Store in refrigerator for up to four days. Do not freeze.

Page 6

Homemade Holidays RECIPES

This Page of Recipes Provided By:

Reese’s Peanut Butter Fudge From The Kitchen Of Heritage Woods Of Belvidere

16 oz. vanilla-flavored candy coating 2 cups super crunchy peanut butter 8 Reese’s Peanut Butter Cups (chopped) 1/4 cup milk chocolate chips (melted) Line 8x8 baking pan with aluminum foil & set aside.

Melt candy coating in a heat safe bowl. Microwave at half power for 30 seconds at a time until melted & smooth. Add peanut butter. Stir until completely combined & smooth. Pour into prepared baking pan.

Sprinkle with Reese’s Peanut Butter Cups. Gently press Reese’s into peanut butter fudge so they are about 1/2 submerged in the fudge. This will help keep them from falling off when you cut the fudge.

Drizzle melted milk chocolate over top. Freeze 30 minutes or until fudge is firm. Lift the fudge out of the pan using the foil edges. Unwrap the foil. Check to make sure all of the foil is off. Cut into bite size pieces. Store in refrigerator. ENJOY!!

Sweet Potato Casserole From The Kitchen Of Heritage Woods Of Belvidere

5 sweet potatoes 1/4 t. salt 1/4 cup butter 2 eggs 1 t. vanilla extract 1/2 t. ground cinnamon 1/2 cup white sugar 2 T. heavy cream 1/4 cup butter, softened 3 T. all-purpose flour 3/4 cup packed light brown sugar 1/2 cup chopped pecans.

Preheat oven to 350˚. Lightly grease 9x13 baking dish. Bake sweet potatoes 35 minutes or until they begin to soften. Cool slightly, peel & mash. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar & heavy cream. Transfer to baking dish. In med. bowl, combine 1/4 cup butter, flour, brown sugar (cont.)

(cont.) & chopped pecans. Mix with pastry blender or your fingers to the consistency of course meal.

Sprinkle over the sweet potato mixture. Bake 30 minutes until topping is crisp & lightly browned.

Beef Wellington From The Kitchen Of Heritage Woods Of Belvidere

1 T. olive oil salt & pepper to taste 2-3 lb. beef fillet, trimmed 1 clove garlic, minced 1 T. butter 1 T. Dijon mustard 15 slices of prosciutto 2 shallots finely diced 8 oz. cremini (chestnut) or wild mushrooms, finely diced 1/2 cup dry white wine or brandy 2-3 sprigs fresh thyme, finely chopped 2-3 sprigs fresh parsley, finely chopped 1 pkg. of puff pastry Egg wash Heat a large skillet & add olive oil. Season the trimmed fillet with salt & pepper & sear each side until browned, about a minute a side, longer if you want your finished fillet to be cooked more than medium rare. Remove from heat, set aside. Add butter to skillet & melt, add shallots, cook until softened, add mushrooms & cook until liquid has evaporated. Add white wine & cook down until liquid is gone. Stir in garlic & herbs, cooking for a minute. Remove from heat. Unroll a large piece of plastic wrap, thick enough to wrap around fillet. Lay out the prosciutto, slightly overlapping on the plastic wrap. Spread the mushroom mixture over the prosciutto leaving about an inch at the edges. Coat the fillet with the Dijon mustard. Place the fillet on top of the mushroom mixture & prosciutto, then use the plastic wrap to bring the prosciutto up & around the fillet. Roll the fillet up tight, twisting the plastic wrap at each end tightly to form an even cylinder.

Pop in freezer. Roll out the pastry sheet so that it is large enough to enclose the fillet. Brush the edges with egg wash & wrap fillet up sealing the edges.

Use any extra pastry to make a decorative topping for the wellington. Brush the pastry with egg wash & bake for 25 minutes at 400˚ for medium rare or 30 minutes for medium. Allow to stand for 10 minutes before carving. Enjoy!

Page 7

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Page 9

Homemade Holidays APPETIZERS

Portobello & Brie Cups Submitted By: Gail Barton, Byron

6 oz. pkg. fresh portobello mushrooms 2 T. butter 2 garlic cloves, minced 1/4 cup sliced green onions 1 t. Dijon mustard 8 oz. can crescent rolls 3 oz. brie cheese Spray 24 small muffin cups. Preheat oven to 375˚.

In small skillet, combine finely chopped mushrooms, butter and garlic. Cook & stir over medium heat for 5-6 minutes or until butter is absorbed & mushrooms are tender. Stir in onions & mustard. Unroll dough into 4 rectangles. Firmly press perforations to seal.

Cut each rectangle in half lengthwise; make 2 crosswise cuts to form 6 squares of dough from each rectangle. Press 1 square into each sprayed muffin cup, letting corners stand above top of cups. Spoon about 1 T. mushroom mixture into each cup. Bake at 375˚ for 10-12 minutes. Cut brie into 24 pieces.

Remove cups from oven. Place 1 piece of brie over mixture in cup. Return to oven for 2-4 minutes until golden brown & cheese is softened. Cool 5 minutes & remove from muffin cups.

Roast Shrimp With Garlic & Herbs Submitted By: Joan Pfeifer, Belvidere

1 t. paprika 1 T. sliced fresh garlic 1 t. Italian seasoning 1 T. fresh lemon juice 2 T. olive oil 1/2 t. black pepper 1 t. dried basil 1 T. brown sugar 2 lbs. extra lg. shrimp (15-20 count) peeled & deveined Mix all ingredients in large zip lock bag. Marinate 30 minutes in refrigerator. Heat oven to 400˚. Place shrimp on baking sheet, roast for 5 to 6 minutes.

Can be served warm, at room temperature or chilled.

Curry Dip Submitted By: Gail Barton, Byron

1 cup sour cream 1 T. minced onion 1 T. garlic salt

1 T. curry powder 1 T. vinegar 1 T. horseradish

Combine all ingredients and let stand in refrigerator for 24 hours. Serve with cauliflower, celery, carrots, etc.

Baked Ham & Cheese Party Sandwiches Submitted By: Joan Pfeifer, Belvidere

3/4 cup melted butter 24 Hawaiian rolls 1-1/2 T. Dijon mustard 1 T. dried minced onion 1-1/2 T. poppy seeds 1/4 cup brown sugar 1-1/2 t. Worchestershire sauce 1 lb. thinly sliced ham 1 lb. thinly sliced Swiss or cheddar cheese Preheat oven to 350˚. Line two 9x13 pans with foil & spray with cooking spray. In a bowl, mix together butter, mustard, Worcestershire sauce, poppy seeds, sugar & dried onion. Separate the rolls, on each roll place ham, cut or folded to fit and cheese, cut to fit, replace top of roll. Place in the two 9x13 pans, pour butter mixture evenly over both pans. Bake for 20 minutes, or until rolls are lightly browned & cheese is melted.

A Lot Of Meatballs Submitted By: Diane Bank, Capron

3 lbs. small frozen Italian meatballs 1 reg. can sauerkraut & juice 1 cup brown sugar 1 can whole berry cranberry sauce, jellied 1 jar Heinz chili sauce 6 oz. water Put meatballs in crock pot. Mix all other ingredients in separate bowl. Pour over meatballs. Cook on low until done.

Olive Bread Submitted By: Christine Meredith, Belvidere

1 stick butter softened 1/2 cup mayo 1/2 jar green olives chopped 1 can black olives chopped 1-1/2 cup Monterey Jack Cheese 1/4 cup chopped green onion 1/4 cup chopped green pepper 1 loaf French Bread Mix all ingredients together, slice French Bread in half, spread mixture on each half and bake at 350˚ for 15 minutes or until bubbly.

Page 10

Homemade Holidays APPETIZERS

Saucy Bacon Wraps

Buffalo Chicken Dip

Submitted By: Linda Mullins, Belvidere

Submitted By: Nancylee Smelter, So. Beloit

1 lb. bacon - cut in 1/2 2 cans whole water chestnuts - drained

1-1/2 cups cooked chicken or 1 12 oz. can chunk chicken drained 1 8 oz. cream cheese softened 1/2 cup ranch dressing 1/2 cup buffalo wing sauce (Franks Red Hot) start with less if you don’t want it too hot 3/4 cup shredded cheddar blue cheese crumbles (optional)

Sauce: 1/3 cup brown sugar 3/4 cup ketchup

1/3 cup white sugar

Wrap 1/2 slice bacon around chestnuts and secure with toothpick. Bake in 375˚ oven for 20-25 minutes.

Remove from oven & place in a clean baking dish.

Mix sauce ingredients & pour over bacon wraps.

Place back in oven for 20-25 minutes more.

Mahogany Chicken Wings Submitted By: Melody Perri Wallace, Cherry Valley

1/4 cup molasses 1/2 cup soy sauce 2 T. chile sauce 1/2 cup honey 1 t. ground ginger 2 cloves garlic, finely chopped 3 pounds chicken wings, split & tips discarded Place chicken in a shallow, medium dish. In medium bowl, mix soy sauce, honey, molasses, chile sauce, ground ginger & garlic. Pour mixture over chicken.

Cover & refrigerate approx. 1 hour, turning occasionally. Preheat over to 375˚. In large baking dish, arrange chicken in single layer. Bake approx.

50 minutes, brushing with remaining soy sauce mixture often & turning once, until meat is no longer pink & juices run clear.

Cheesy Corn Spread Submitted By: Jo Ann Wienrank, Belvidere

3/4 lb. sharp cheddar cheese, shredded 1/2 cup dairy sour cream 1/2 cup mayonnaise or salad dressing 1/4 cup finely chopped onion 1/2 teaspoon salt 1 (12 oz) can Mexicorn Brand golden whole kernel corn with sweet peppers, drained Bring cheese to room temperature. In large mixing bowl, mash cheese with fork until smooth. Blend in sour cream, mayonnaise/salad dressing, onion, & salt. Stir in corn. Cover & chill several hours.

Garnish with parsley. Serve with assorted crackers.

Heat chicken & sauce in skillet. Break up chicken, stir in cream cheese & ranch. Warm, mix in cheddar.

Pour into shallow dish, sprinkle with blue cheese & warm. Serve with tortilla chips.

Fiesta Shrimp Cocktail Submitted By: Joan Pfeifer, Belvidere

1/4 cup ketchup 1/4 cup chopped fresh cilantro 1/4 cup lime juice 2 avocados, diced 1 to 2 t. tobasco 1/2 cup chopped tomato 1/4 cup chopped onion 1 lb. fresh shrimp, cooked, peeled & deveined Combine ketchup, lime juice, tobasco, onion, cilantro. Add shrimp & tomato. Chill 2 to 4 hours.

Add avocado just before serving.

Salami (Aunt Mary) Submitted By: Tara Branom, Belvidere

2 lb. ground round (need to use ground round, less fat) 2 T. Tender Quick Salt 1/2 t. garlic powder 1/4 t. onion powder 1-1/2 t. liquid smoke 1 cup water 1 T. mustard seed

Mix & roll into 3 sticks about the size of 1/2 dollar.

Wrap in foil & refrigerate 24 hrs. Unwrap and bake on cookie sheet for 1 hour at 300˚.

Kahlua Submitted By: Melody Perri Wallace, Cherry Valley

2 oz. instant coffee & 1-1/2 quarts water (boil & set aside) 2 cups sugar & 1-1/2 quarters water (bring to boil in 2nd pan, boil 20-25 minutes) Mix ingredients of both pans, add 2 oz. vanilla & 1/5 of 190 proof grain alcohol. Makes 2-3 bottles.

Page 11

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What matters most to you in life? It’s a big question.

47

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Page 13

Homemade Holidays SOUPS & SALADS

Broccoli “Cheese” & Potato Soup

Olive Garden Salad Dressing

Submitted By: Rachel Schmitz, Poplar Grove

Submitted By: Kenlyn Turnipseed, Belvidere

1 T. olive oil 1/4-1/2 small onion, finely chopped 2-3 carrots, sliced 1 celery stalk, sliced 1 clove garlic, minced 2 T. flour 2 1/2 cups vegetable broth 1 cup unsweetened plain almond milk 2 medium potatoes, peeled & diced 4 cups broccoli florets, chopped into bite size pieces 1/3 cup nutritional yeast 1/4 t. smoked paprika salt & fresh ground black pepper

1/2 cup Mayo 1 t. vegetable oil 2 T. parmesan cheese 1/4 t. minced garlic 1/2 t. parsley flakes 1 T. sugar

Heat oil in a large soup pot over medium heat. Add onion, carrots, celery, & garlic & cook until soft, about 3-5 minutes. Add flour, stir until smooth. Add broth, almond milk, & potatoes. Bring to a boil, then reduce heat, & simmer until potatoes are almost soft, about 8-10 minutes. Add broccoli & return to a simmer. Cook uncovered until the broccoli is tender, about 5 minutes. Stir in nutritional yeast & smoked paprika. Adjust salt & pepper to taste. Remove 1-2 cups of soup, scooping up as little broccoli as possible & puree in blender. Add back to soup & stir.

1/3 cup white vinegar 2 T. corn syrup 2 T. romano cheese 1/2 t. Italian seasoning 1 T. lemon juice

Place all ingredients in blender mix well. You can enjoy your Olive Garden Salad Dressing for about 10 days if stored in airtight container in refrigerator.

Frozen Fruit Salad Submitted By: Sandy Cook, Rockford

1 20 oz. can crushed pineapple, drained 1 10 oz. pkg. frozen strawberries (slices) 2 sliced bananas 1 8 oz. pkg. cream cheese (light, if preferred) 3/4 cup sugar 3/4 cup chopped nuts (walnuts or pecans) 1 8 oz. container Cool Whip (light, if preferred) Cream the cream cheese & sugar together. Mix fruits together, add cream cheese mixture, add nuts, fold in Cool Whip. Pour into 9x13 glass pan, freeze.

No-Dressing Salad Submitted By: Jo Ann Wienrank, Belvidere

Vegetable Chowder Submitted By: Joan Pfeifer, Belvidere

1 qt. chicken stock 1 box frozen cauliflower 1 cup onion, chopped 1/8 t. pepper 1/2 t. salt 4 strip bacon, cut up

1 box frozen broccoli 1 15 oz. can cream corn 2 T. butter 4 T. flour 2-1/2 cups milk

In 6 qt. dutch oven or stock pot, bring chicken stock to a boil, add broccoli & cauliflower, simmer 5-8 minutes. Meanwhile, in small sauce pan, sauté bacon until almost crisp, add onion & cook until onions are translucent. Add butter & flour, mix well & cook for 1-2 minutes. Add milk, salt & pepper, stir well & cook over medium heat until thick, continually stirring. Add to broccoli & cauliflower mixture, add cream corn & simmer about 15 minutes.

1 can peach pie filling 1 large can pineapple chunks 1 large can mandarin oranges 1 can seedless Thompson grapes Drain pineapple, oranges, & grapes & add to peach pie filling. Mix well. Chill 3-4 hours before serving.

Hot Fruit Salad Submitted By: Joan Pfeifer, Belvidere

1 can cherry pie filling 24 oz. chunky applesauce 1/2 cup brown sugar 2 T. cinnamon 1 15 oz. can sliced peaches in light syrup (drain) 1 15 oz. can apricot halves (drain) 1 15 oz. can mandarin oranges (drain) 1 15 oz. can pineapple chunks (drain) Mix all in large casserole dish, bake one hour. Can also be done in crock pot on high until bubbly.

Page 14

Homemade Holidays VEGGIES & SIDES

Zucchini Bake

Cheddar Garlic Biscuits

Submitted By: Kenlyn Turnipseed, Belvidere

Submitted By: Christine Meredith, Belvidere

1 pkg. crescent rolls 4 cups sliced/diced zucchini 1 cup chopped onion 1/4 cup fresh parsley 2 cloves chopped garlic 1/4 t. oregano 1 t. basil 1/2 t. pepper 4 T. butter 2 beaten eggs 1/2 cup grated parmesan 1/2 t. salt 1-1/2 cup shredded mozzarella cheese

2 cup Bisquick 2 T. melted butter 2/3 cup milk 1/8 t. garlic powder 1/2 cup shredded cheddar cheese

Spread crescent rolls on bottom of 8x8 pan. Pinch to seal seams. Melt butter in skillet, sauté zucchini, onion, parsley, garlic, oregano, basil & pepper until zucchini is tender. Combine eggs, cheese & salt in separate bowl, toss together. Pour on top of crust.

Bake 30-35 minutes at 350˚.

Submitted By: Cindi Pope, Belvidere

Green Bean & Corn Casserole Submitted By: Cindi Pope, Belvidere

1 can French style green beans (drained) 1 can white whole kernel corn (drained) 1 can cream of celery soup (if doubling recipe don’t double soup) 1/2 cup sour cream 1/2 cup grated cheddar cheese 1 small can water chestnuts chopped & drained Pinch of salt Topping: 1 roll of Ritz crackers 1/2 stick (1/4 cup) melted butter Combine drained beans & corn in bowl. In separate bowl, mix soup, sour cream, cheese & drained chopped water chestnuts & salt, then mix into vegetable mixture. Place in buttered casserole dish.

At this point mixture can be covered & refrigerated overnight. When ready to bake, melt butter & mix with crushed crackers. (Don’t need to double cracker topping for double recipe). Cover top of casserole with cracker mixture & bake uncovered at 350˚ for 45 minutes or until bubbling. If doubling recipe bake approximately another 30 minutes. Variation: Can use frozen peas with white corn.

Mix Bisquick, milk & cheddar cheese to a soft dough. Drop onto ungreased cookie sheet. Bake at 450˚ for 8-10 minutes. Brush warm biscuits with combined butter & garlic powder. Makes 9 biscuits.

Cheesy Potatoes 2 lb. bag of frozen hash browns, thawed (cubed type) (Mix together until creamy) 1can cream of chicken soup 1/2 cup (1stick) melted butter (cut this butter in half to cut down on grease) 12 oz. sour cream 2 cups shredded cheddar cheese (Add potatoes to above mixture and mix well) Topping: 2 cups crushed corn flakes (Mix well)

1/4 cup melted butter

Put potatoes in buttered glass dish & spread topping on top. Cover. Bake at 350˚ for 45 - 60 minutes (until bubbly) then take off lid & bake about another 20 - 30 minutes until topping is golden brown & crispy. *Note: You can try putting the topping on the last 1/2 hour so it doesn’t get soggy.

4 Bean Casserole Submitted By: Kim Sanford, Belvidere

1/2 lb. bacon 1 cup brown sugar 2 large onions 2 cans butter beans 1 can lima beans 1 t. garlic powder 1/3 cup vinegar

1 lb. ground beef 1 cup ketchup 2 cans kidney beans, drained 2 cans of pork & beans 2 t. dry mustard 2 t. salt (optional)

Brown bacon & drain. Fry onion in bacon fat until soft. Set aside, fry beef until brown, add all seasonings & simmer for 30 minutes. Mix in beans, bacon & onions. Place in large baking dish. Bake at 325˚ for approx. 2 hours.

Page 15

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Page 17

Homemade Holidays ENTRÉES

Beef Taco Skillet

Ham & Cheese Stuffed Meatloaf

Submitted By: Gail Spoden, Belvidere

Submitted By: Lisa Harrolle, Davis Junction

1 lb. ground beef 1/2 cup water 1 10-3/4 oz. condensed tomato soup 1/2 cup chunky salsa (may want to use extra) 6 - 6” flour tortillas cut into 1” pieces 1/2 cup shredded cheddar cheese

1 egg 1/2 cup ketchup 1/4 t. salt dash of pepper 1 T. minced onion 1/2 t. Worcestershire sauce 3 slices bread, cubed 1 pound lean ground beef 6 slices packaged ham 6 slices Swiss cheese Preheat oven to 325˚. Combine egg, 1/2 cup ketchup, salt, pepper, onion & Worcestershire sauce in bowl. Add bread cubes, mix well. Crumble ground beef into mixture, mix well. Turn onto sheet of wax paper or plastic wrap; flatten into 1 inch thick rectangle. Place ham slices on mixture leaving 1 inch from edges, top with cheese slices. Roll as for jelly roll; seal edge and ends. Place in a lightly greased 9x13 pan, top with 1/4 cup of ketchup. Bake for 1-1/4 hours. Slice & serve. Yields 6 servings.

Cook beef in skillet over medium high heat until well browned. Stir often to separate meat. Drain off fat. Stir soup, salsa, water & tortillas into skillet & heat to a boil. Reduce heat to low, cook 5 minutes.

Stir and top with cheese. Serves 4.

Crock Pot Ham Submitted By: Jim Edwards Jr., Belvidere

1 bone in ham 1 cup brown sugar

1 lg. can sliced peaches

Place bone in ham in crock pot. Pour can sliced peaches over ham and sprinkle with 1 cup brown sugar. Cook on high for 4 hours. Best ham ever!

Turkey Pot Pie With Stuffing Submitted By: Rita Whalen, Poplar Grove

1 cup chopped onion 1 cup diced carrots 1 pkg stuffing mix 1 cup mushrooms

1 cup sliced celery 1/2 cup water 1 can cream of chicken soup 3 cups diced cooked turkey

Cook onion, celery, & carrots in water until tender. Prepare stuffing according to package. Add soup, turkey, & mushrooms to veggies. Heat well & pour into 2 quart casserole dish. Spoon stuffing over mixture & bake uncovered 350˚ for 20-30 minutes.

Chow’s Chili Submitted By: Libby Lambert Robertson for William “Chow” Lambert

4 lb. ground beef 1 cup dried chopped onions 7 T. chili powder 2 t. celery salt 1/2 t. garlic powder 1/2 t. pepper 2 T. salt 1 large can (#10) tomatoes 1 large can (#10) kidney beans Reconstitute onions in large cooker with 2 or more cups of warm water. Add tomatoes & seasonings.

Bring to a boil, then simmer gently, stirring often.

Meanwhile, crumble beef in skillet & brown. Drain off excess fat, then add to tomato mixture. Add beans & liquid, simmer gently & stir frequently. Be careful not to break apart beans. Makes approx. 2 gallons.

Crock Po t B BQ Chicken

Turkey Hash

Submitted By: Kenlyn Turnipseed, Belvidere

Submitted By: Melody Perri Wallace, Cherry Valley

6 frozen chicken breasts 1/4 cup brown sugar 2 T. worcestershire sauce 2 T. dried minced onions 12 oz. Kansas City BBQ sauce 1/2 cup Italian salad dressing Put frozen chicken in crock pot. Mix other ingredients and pour over chicken. Cook 3-4 hours on high or 6-8 hours on low. About 30-60 minutes before end of cooking time, shred chicken & continue to end of cooking time. Serve on nice bakery rolls or make a fancy cheesy baked potato.

1/4 cup margarine 3 cups finely chopped raw potatoes 3 cups finely chopped turkey 1/4 cup chopped onion 1/4 cup chopped green pepper 1 cup water 1-1/4 cups chicken gravy 1/2 t. salt Melt margarine, throw everything into skillet, cook until vegetables are tender, about 15 minutes.

Page 18

Homemade Holidays

DESSERTS & COOKIES Vegan Banana Bread

Irish Car Bomb Cake Balls

Submitted By: Allison Sanford, Belvidere

Submitted By: Amanda Craft, Poplar Grove

1/3 cup non dairy margarine 1/2 cup applesauce 1/2 t. baking soda 1-3/4 cup flour

Dark Chocolate Fudge Cake mix (and the necessary oil and eggs) Guinness Extra Stout (as a substitute for the water) 1 stick of butter, softened 3-3/4 cups powdered sugar, sifted 4 T. (or more) Bailey’s Irish Creme 2 t. (or more) Jameson white chocolate baking bark Bake cake as directed substituting Guinness for water. After cake has cooled completely, demolish it into crumbs in a big bowl. Throw (or gently add powdered sugar probably shouldn’t be thrown) the next four ingredients together in an electric mixer & beat until fluffy. You’ll have to do several taste tests to determine the right amount of Bailey’s & whiskey for your palate. Mix the frosting into the cake crumbles until awesome. Then scoop into balls with your always helpful 2 t. cookie scoop (I suggest a heaping scoop). Let the balls chill in the fridge/ freezer for a bit, then melt the baking bark & coat.

1/2 cup sugar 1 t. baking powder 1/2 t. salt 2 ripe bananas

Preheat oven to 350˚. In mixing bowl, mix softened non-dairy margarine & sugar. Beat until fluffy. Add the applesauce & mix well. Stir in baking powder, baking soda, & salt. Mush bananas together, making sure to break up all the dense parts until it becomes a gooey dough. Add flour & bananas alternately, starting with the flour. Mix each time so the flour is mixed. Spoon into bread pan. Bake for 1 hour.

Jello-O Blender Fluff Submitted By: Susan Diamond, Belvidere

1 large pack Jell-O (can be sugar free) 1 large can sliced peaches or pears drained 1 tub Cool Whip thawed 1 8 oz. cream cheese (can use low fat) 1 cup water In sauce pan or microwave dissolve Jell-O in 1 cup water; pour into blender; add cream cheese & fruit to blender & blend. Put Cool Whip into desired bowl and add Jell-O mixture. Fold in Cool Whip and refrigerate until set. Garnish with Cool Whip and/or fruit to match flavor of Jell-O used.

Easy Apple Dumplings Submitted By: Nancy Houk, Belvidere

2 pkgs. crescent rolls 2 cups orange juice 4 T. butter

4 apples 1-1/2 cups sugar

Submitted By: Jenny Tillema, Belvidere

1 cup packed brown sugar 1 cup white sugar 1 cup butter 2 eggs 2-1/2 cups all-purpose flour 1 t. baking soda 1-1/3 cup butterscotch chips 2 cups crushed plain potato chips Preheat oven to 350˚. Cream together sugars & butter. Beat in eggs, add flour & baking soda. Mix well. Fold in butterscotch chips & potato chips. Drop by tsp. on greased cookie sheet. Bake 8-10 minutes

Chocolate Cake Submitted By: Sandra Cook, Belvidere

Preheat oven to 350˚. Cut dough into 16 triangles; put aside. Core & peel apples. Slice into 16 pieces.

Put into triangles & roll up. Lay the 16 dumplings into 2 ungreased pans, but don’t bake yet!

Sauce: 2 cups orange juice 4 T. butter

Butterscotch Potato Chip Cookies

1-1/2 cups sugar

Mix together in sauce pan & bring to boil. Pour mixture over raw dumplings. Bake for 25 minutes at 350˚. Serve with ice cream, if desired.

1 cup sugar 2 cups flour 2 t. soda 4 T. cocoa or little extra 1 cup mayo 1 cup warm water Mix all together, pour in 9x13 greased pan. Bake 30-35 minutes at 350˚.

Frosting: Sm. bag chocolate chips 1 cup sugar 6 T. margarine 6 T. milk Mix in pan, boil 1 minute & beat fast. Frost cake right away.

Page 19

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Page 20

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Page 21

Homemade Holidays

DESSERTS & COOKIES Chocolate Eclair Torte

Christmas Strawberries

Submitted By: Gail Spoden, Belvidere

Submitted By: Joan Pfeifer, Belvidere

1 box graham crackers 4-1/2 cups milk 8 oz. whipped topping 16 oz. can fudge frosting 2 boxes French vanilla instant pudding 1 box chocolate instant pudding

1-1/2 cups finely chopped walnuts or pecans 1-1/2 cups shredded coconut 1 - 6 oz. & 1 - 3 oz. pkg. strawberry Jell-O 1 - 14 oz. can sweetened condensed milk 1 T. vanilla 4 oz. slivered almonds 1/2 cup water green food coloring about 1/3 cup each red & green sugar

Line 9x13 pan with whole graham crackers. Make vanilla pudding using 3 cups milk, add whipped topping to pudding. When ready pour 1/2 of pudding on top of crackers. Lay another layer of crackers then rest of vanilla pudding mixture. Make chocolate pudding using rest of milk, layer on top of vanilla pudding, top with crackers frosted with fudge frosting. Best served chilled.

Aunt Esther Fonken’s Pumpkin Pie Submitted By: Louise Miles

15 oz. can pumpkin 2 eggs - beaten 1 cup sugar 1/2 t. salt 1/8 t. ginger 1/4 t. lemon extract 1-1/2 level t. pumpkin pie spice 1 cup milk (add last) Put above mixture in prepared pie crust. Bake 60 minutes at 350˚ - 375˚. This is simply the best pumpkin pie (the little bit of lemon extract sets it apart from all the others).

Thank You!

Thank you to all our readers and advertisers who contributed their recipes to be included in this guide. Due to space constraints we were not able to include all recipes that were submitted but will keep them on file for future editions.

Schedule Your Appointment Today!

HOLIDAY HAIR & NAILS

Merry Christmas From The Girls!

Mix green food coloring in water until dark green, add almonds, soak until they turn green, dry on paper towels. Meanwhile, mix together nuts, coconut, dry Jell-O, milk & vanilla. Mix thoroughly, chill at least one hour. Use 1 t. coconut mix, shape into strawberry (make ball, taper one end, flatten top).

Roll sides of strawberry in red sugar, dip top in green sugar, place almond in top for stem. Let set out few hours to dry. Store in air tight container in cool area.

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Page 22

Homemade Holidays RECIPES

This Page of Recipes Provided By:

Slow Cooker Chickpea Stew Submitted By: Linda Orduno, Credit Administrator Administrative Assistant

Cream Cheese Bars Submitted By: Amy Petty, Senior Business Services Rep.

2 - 8 oz. pkg. crescent roll dough sheets (original flavor) or crescent rolls with seams pressed together 2 - 8 oz pkg. cream cheese (softened) 1 cup sugar 1 egg yolk (save white for later) 1 t. almond extract Pat/form 1 pkg. crescent rolls into greased 9x13 pan.

Beat together cream cheese, sugar, egg yolk & almond extract. Spread mixture on top of crescent roll in your pan. On waxed paper, roll out the other package of crescent rolls. Flip it over onto the filling - seal edges like a pie. Beat egg white a little with a fork & brush a little over the top. Sprinkle a pinch of sugar over the top & chopped nuts if desired. Bake 325˚ for 30-35 minutes until light brown. Cool completely & cut into bars. It is much easier to cut if you refrigerate them for a while first.

Pumpkin Pie Courtesy Of Ruth Knott-Ross Submitted By: Patrick McKnight, Wealth Advisor

Start with an uncooked pie crust (usually in a 9 inch pie tin) Mix these ingredients in a bowl for pie filling: 2 eggs - whisked 1 can of pumpkin 1/2 t. salt 3/4 cup of brown sugar 1/2 T. pumpkin pie spice 1 can of evaporated milk Add mixture to crust (there will often be some extra filling with a 9” pie tin). Bake the pie for 20 minutes at 425 ˚. Then, lower temperature to 375˚, & bake an additional 40 minutes. If unsure the pie is baked thoroughly, insert a butter knife towards the edges, if the knife comes out clean, the pie is done.

3 - 16 oz. cans chickpeas, rinsed & drained 5 medium carrots, sliced 2 medium potatoes, peeled & chopped 1 cup peeled, seeded & chopped tomatoes (fresh or canned with their juice) 1 medium onion, chopped 2 t. chopped fresh rosemary 1/2 cup chicken broth, canned chicken or vegetable broth, or water 2 T. extra-virgin olive oil Salt & freshly ground pepper to taste Combine all the ingredients in a large slow cooker.

Cover & cook on low for 6 to 8 hours, or until the vegetables are tender. Serve hot or at room temperature. Serves 6.

Sweet Potato Casserole Submitted By: Alpine Bank Marketing Team

4 cups sweet potato, cubed 1/2 cup granulated white sugar 2 large eggs, beaten 1/2 t. salt 4 T. butter, softened (salted or unsalted) 1/2 cup milk (2% or whole) 1/2 t. vanilla extract 1/2 cup packed brown sugar 1/3 cup all-purpose flour 3 T. unsalted butter, softened 1/2 cup chopped pecans, (add more, if desired) Preheat oven to 325˚. Place sweet potatoes in a medium saucepan & cover with water. Cook over medium heat until tender. Drain & mash potatoes. In a large bowl, mix the sweet potatoes, white sugar, eggs, salt, butter, milk, & vanilla extract. Mix until smooth. Pour mixture into a 9x13 uncoated baking dish. In a medium bowl, mix the brown sugar & flour. Cut in the butter until the mixture is coarse.

Stir in pecans. Sprinkle mixture over the sweet potato mixture. Bake in oven for 30 minutes, or until the topping is slightly brown. Serves 12.

Page 23

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These Safety Tips Are Courtesy Of The Belvidere Fire Department

We Wish You A Joyous & Safe Holiday Season!

HOLIDAY SAFE TREE

Trimming the Christmas tree is one of the highlights of the holiday season. Follow these tips to make sure you’re decorating safely:

When using a traditional tree, keep your tree in water at all times and away from your fireplace, radiator and heater.

• Check your tree lights. Repair or throw away lights with frayed or exposed wires. Turn off all the lights when you leave home or go to bed.

• Have a reliable fire extinguisher in your home.

Know where it is and how to use it.

• Only use indoor, UL® approved lights on your tree. Miniature lights which have cool-burning bulbs are safest.

• Never use more than three light sets on one extension cord. Extension cords should be placed against walls to avoid tripping hazards, but never under rugs.

• Avoid placing small or breakable ornaments on lower tree branches where small children or pets can reach them.

OTHER SAFETY TIPS 123

Make sure your house numbers are visible from the road. They should be 4” in height and contrasting in color. This will make it easier for emergency responders to find your residence.

Please remove snow from around the hydrant in your yard.

It saves valuable time in the event of a fire on your street.

During the holiday season take extra precautions when cooking. Please don’t leave your stove unattended.

Page 24