Holiday Traditions 2013

y a d i l o H $2.50

TRADITIONS A supplement to The Tribune, DECEMBER 4, 2013

Look inside for a collection of locally submitted recipes and also "A few of our favorite things"

y a d i l o H Holiday Traditions 2013 | PG 1

$2.50

TRADITIONS A supplement to The RECORD, DECEMBER 8, 2013

Look inside for a collection of locally submitted recipes and also "A few of our favorite things"

DONNA SAVAGEAU - PG 8

erika Storhoff - PG 18

PG 2 | Holiday Traditions 2013

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Holiday Traditions 2013 | PG 3

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PG 4 | Holiday Traditions 2013

INDEX APPETIZERS..................................................6 BREAD..........................................................10 BRUNCH.......................................................12 SALADS.........................................................14 SOUPS & STEWS.........................................16 VEGETABLES..............................................20 MAIN DISHES.............................................22 WINNERS.....................................................25 KID’S FAVORITES......................................26 COOKIES & BARS.......................................28 DESSERTS....................................................30

Holiday Tradtions...

every family has them and holds them dear to their hearts. They’re a big part of what makes Christmas so special to us!

Our hope is that some of the recipes, crafts and decorating tips in our magazine will help you create new ones. As you look through the 2013 edition you’ll find yummy recipes, fun crafts for the family and maybe a few ideas for making your home extra special this holiday season.

This year we’ve included stories on two local women who submitted recipes and ideas. We thought it would be fun to talk to them and find out what makes Christmas special for them, so be sure to check it out.

We wish the Merriest Christmas and New Year to all our loyal readers. May it be a most joyous holiday season for you and your families!

Mary Brenk, Advertising Manager

THE CHURCHES of the LAKES

Zion Lutheran Church Missouri Synod

1100 Lake Avenue Detroit Lakes • 847-7630 Pastor Gary Rehborg • www.zionlutherandl.org

Bethlehem Lutheran Church Missouri Synod 210 Maple Ave. E. — P.O. Box 335 Frazee, MN

ship 218-334-2866 Come W or W ith Us!

Sunday Worship 8:00 am and 10:30 am Church Services Wednesday 7:30 pm

Lives Changed by God’s Unchanging Word Worship Service Sundays at 9:45 am Sunday School 8:30 am Adult Bible Study 8:30 am (Fall-Spring) Christmas Eve Service 5:00 pm

Lund Lutheran Church LCMC

25213 Co. Hwy 21 Detroit Lakes, MN 218-847-9662 www.lundlutheran.org

Detroit Lakes Assemblies of God Church 18330 Hwy. 59 North, Detroit Lakes www.dlaog.com

Pastor Jeff Culver • 847-5213 Youth Pastor Tony Snyder 9AM - SUNDAY SCHOOL • 10AM - SERVICE The River of the Spirit is Flowing! We invite you to join with us this Sunday.

Holiday Traditions 2013 | PG 5

Christmas Sparkle Will Shine in your home with Delightful Ornaments, Lights & Trim

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PG 6 | Holiday Traditions 2013

Appetizers

Santa Hat Party Mix

Easy Cheese Ball

Submitted by Denise Wilberg | Detroit Lakes, MN

Submitted by Wanda Hagen | Detroit Lakes, MN

Ingredients: Bugles (use caramel bugles to make extra sweet and salty), red melting discs, mini-marshmallows, white sprinkles, mini-pretzels, Craisens, salted dry roasted peanuts, Rice Chex, holiday colored M&Ms, white chocolate chips Directions: Melt 1 package of red candy discs with 1 tablespoon shortening in microwave. Immediately start dipping bugles in mixture, let set up for 10 minutes on wax paper. When they are set, re-melt dic mixture and dip just the bottom of bugles into the red discs and then dip in the white sprinkles. Dip the top of the bugle into the candy and press a mini marshamallow on top.

Mix 3 cups of min-pretzels, half cup Craisens, 1 cup salted dry roasted peanuts, and 2 cups Rice Chex. Spread onto a baking sheet lined with parchment paper and melt 8-oz. white chocolate and drizzle over the mix. Transfer into large bowl and toss gently to cover mixture with white chocolate. Return to baking sheet and allow to dry. When chocolate is set, add 2 cups holiday colored M&Ms and Santa hats to mixture.

Lori’s Fresh Salsa Submitted by Lori Dirckx | Detroit Lakes, MN

10-12 Roma tomatoes, chopped 2 tsp. ground cumin 2 red or sweet vidalia onions, 1-3 jalapeno peppers, chopped chopped fresh cilantro, chopped 2 green bell peppers, chopped 1-2 cucumbers, chopped 4 cloves of garlic, peeled and (optional) minced 2-3 limes, sliced in half and 1 Tbsp. salt squeezed over ingredients Mix all the ingredients together, and season to taste with spices you desire. Serve with tortilla chips.

1 (8-oz.) cream cheese 1 tsp. Worcestershire sauce 1 tsp. garlic salt

1 tsp. dry minced onion 2 c. cheddar cheese

Mix your cream cheese, 1 tsp. Worcestershire sauce, 1 tsp. garlic, 1 tsp. dry minced onion, and 1 cup of cheddar cheese together and shape into a ball.

Take remaining cup of cheddar cheese and roll your cream cheese ball to cover the outer part of the ball with cheddar cheese. Service with crackers of your choice.

Ranch Pretzels Submitted by Wanda Hagen | Detroit Lakes, MN

2 (16-oz.) bags pretzels 1 bottle Orvill Redenbachers popping oil

1 pkg. ranch dressing 1-1/2 tsp. dill weed 1-1/2 tsp. garlic powder

Mix all together except pretzels. Put pretzels in a bag and pour mix over pretzels. Turn every 2 hours for approximately 6 to 8 hours until all oil is absorbed.

Spiced Honey Pretzels Submitted by Karen Hanson | Detroit Lakes, MN

4 c. pretzel sticks - place in large bowl 1 tsp. onion powder 3 Tbsp. honey 1 tsp. chili powder 2 tsp. butter 15x10-inch baking pan lined with foil, coat with cooking spray. Combine honey, butter, onion powder and chili powder. Pour over pretzels, toss to coat.

Spread in pan. Bake in 350°F for 8 minutes. Stirring once.

Holiday Traditions 2013 | PG 7

Olive-Cheese Shorties

Vegetable Dip

Submitted by Candace Olson | Detroit Lakes, MN

Submitted by Jan Anderson | Frazee, MN

6 Tbsp. butter 1-1/2 c. shredded sharp cheddar cheese 1 tsp. parsley flakes

1/4 tsp. onion powder Dash of cayenne pepper 2/3 c. flour 24 stuffed green olives,rinsed

Cream butter and cheese until smooth. Blend in dry ingredients, until smooth. Drop by teaspoon on ungreased cookie sheet.Place an olive firmly in center of each. Bake in hot oven 400’ about 15 minutes.

Salmon Spread Submitted by Candace Olson | Detroit Lakes, MN

1 can salmon, deboned and skinned 1 pkg. 8-oz. cream cheese

1/2 tsp. Dried onion 1 Tbsp. lemon juice

1/2 c. sour cream 1 c. mayonnaise 1 pkg. Good Season’s Italian dressing

1/4 tsp. thyme 2 dashes cayenne pepper 4 tsp. cider vinegar 8 tsp. salad oil

Mix all ingredients and serve.

Apricot Daiquiri Submitted by Jan Anderson | Frazee, MN

1 lg. can pineapple juice 1 lg. can apricot juice 6-oz. can frozen lemonade

6-oz. can frozen orange juice Squirt light rum (optional)

Mix juices and lemonade together in ice cream pail. Place in freezer. Stir 2-3 times while it’s freezing (about 2-4 hours.) Fill glass with half slush mix, and half Squirt. Add rum to taste.

Blend all ingredients, and chill. Before serving garnish with parsley, and serve with crackers.

Deviled Eggs, Pepper Jelly & Bacon

Amaretto Peach Cheese Spread

Submitted by Beth Ann Tank | Brainerd, MN

Submitted by Beth Ann Tank | Brainerd, MN

2 (8-oz.) pkgs. cream cheese, softened 1 (18-oz.) jar peach preserves

1 c. pecans, finely chopped 2 Tbsp. Amaretto gingersnap cookies

Place cheese on serving plate. In bowl combine preserves, pecans and Amaretto. Spoon over cream cheese. Serve with gingersnap cookies. Serves 16.

6 large cooked eggs, peeled 1 tsp. BBQ sauce and cut lengthwise 1/8 tsp. Kosher salt 3 Tbsp. mayonnaise 2 slices bacon, cooled & cut 4 tsp. pepper jelly in 1/2-inch pieces (red or green), divided Garnish: fresh chives In bowl add the cooked yolks, mash with fork, stir in mayo, 1 teaspoon pepper jelly, BBQ sauce and salt til smooth. Spoon into egg whites. Top each with approximately 1/4 tsp pepper jelly. Garnish with bacon and chives.

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PG 8 | Holiday Traditions 2013

‘There’s love in every bite’

DL woman enjoys putting her own stamp on familiar dishes STORY BY VICKI GERDES | PHOTOS BY BRIAN BASHAM One of Donna Sauvageau’s favorite ways to spend an afternoon is to invite a few friends over and cook for them.

“I think food is a bonding experience,” says the Detroit Lakes resident. “I love to cook a meal, have friends over, relax and have a nice conversation with dinner.”

She prefers cooking to baking because, as she puts it, “baking is kind of a science. You have to pay attention to measurements. I like to cook by taste, take a little of this, a little of that and see what works.

“My grandmother was the same way. I tried to recreate some of her recipes, but it was never quite the same.”

A wife and mother of three, Sauvageau said that one of her favorite things to do is “to find a recipe I like and tweak it to fit our family a little bit better.”

For instance, her daughter Megan is a vegetarian, so she’ll try to have non-meat alternatives whenever Megan is home from college, and often sends care pack-

ages back with her and daughter Cate when they head back to the Cities for school (son Kyle is the front desk manager at The Lodge on Lake Detroit).

“When I send them care packages, I like to put a note in there that says, ‘There’s love in every bite,’” said Sauvageau.

One of Sauvageau’s unwritten rules for her children while they were growing up was that no matter what she cooked for them, “they had to take as many bites as they were old (i.e., one bite for one year old, two bites for two years, etc.) — but if you said ‘I hate that,’ you had to eat the whole thing.”

One of the reasons for that, Sauvageau notes, is that “one of the hardest things to decide each day is what to make for supper. I always told them that if I ask, ‘What do you want for supper,’ and you don’t say anything, you’d better not turn up your nose — and don’t complain with your mouth full.”

Sauvageau said that two of her busiest times in the kitchen are during the Thanksgiving-Christmas holi-

Holiday Traditions 2013 | PG 9

HANDPRINT SNOWMAN ORNAMENT Craft paint – White, orange, red, green, blue, yellow, etc.

Christmas ball ornament Ribbon or ornament hook Small paint brushes Apply white paint to child’s hand. Place the bottom of the ornament in the palm of their hand and have them grip it to leave the hand print with their fingers pointing towards the top of the ornament. When dried, paint the finger prints as snowmen. Once dried, tie on a ribbon or use an ornament hook to hang and enjoy.

day season, and during the week of the Fourth of July.

“My husband comes from a very large family,” said Sauvageau, who is herself an only child. “The Fourth of July is their big deal. Everybody comes here with their kids and spouses, to be on the lake. I have 40-45 people to cook for the entire week, though we do share some of the cooking duties.

“On the Fourth itself, we have a big potluck.”

As for her personal favorites, Sauvageau said, “My favorite thing is probably grilled steak and grilled asparagus. My mom also makes this chicken dish, she puts it in a roaster and it makes its own gravy.”

Though she’s tried to make the same dish herself, Sauvageau said, “Mom’s is always better. I think it’s because someone’s making it for me. Mom always does Christmas Eve dinner, and that’s what we have.”

Growing up, Sauvageau said, she usually ended up making most of the meals with her father, because her mother was still working when they got home.

“Dad worked at Dynamic Homes, and he was usu-

ally done by 3:30, so we made supper,” Sauvageau said.

So for her, cooking has always been a part of everyday life. Whenever she finds a recipe she likes, whether it’s in a cookbook, magazine or online, she keeps a copy of it in a loose-leaf binder, along with notes on its preparation (such as adjustments she makes to the ingredients).

“If I like it, it goes in the book, and if I don’t, it doesn’t,” she said simply.

Though she likes most types of food, Sauvageau said, “There are a few exceptions, like liver and oysters. For me it’s a texture thing.”

A past winner of the Holiday Traditions recipe contest, Sauvageau has several entries in this year’s cookbook as well, including No Bake Peanut Butter Bars (pictured), Crockpot Beef Stroganoff, Fresh Spaghetti Sauce, Gluten Free Italian Sausage Layered Casserole, Knoephla Soup, and Spinach & Artichoke Mac. Follow Detroit Lakes Newspapers reporter Vicki Gerdes on Twitter at @VickiLGerdes.

PG 10 | Holiday Traditions 2013

BREADS

Pumpkin Streusel Bread

Pineapple Coconut Muffins Submitted by Rachel Poser | Perham, MN

Submitted by Tiffany Stevens | Detroit Lakes, MN

3-1/2 c. flour 2 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. ground ginger 1/2 tsp. ground cloves

1/2 c. vegetable oil 1/2 c. apple sauce 1-1/2 c. sugar 1/2 c. brown sugar 4 eggs 1 can pumpkin 2/3 c. water

Streusel Topping: 1/2 c. brown sugar 2 tsp. cinnamon 1/2 c. flour 1/4 c. butter, melted Preheat oven to 350˚F. Mix all ingredients together in large mixing bowl with mixer, pour into three loaf pans.

Mix streusel ingredients together in small bowl and pour on top of bread mixture.

Bake time about 1 hour 30 minutes. Makes three loaves.

Eggnog Muffins Submitted by Myrna Olson | Detroit Lakes, MN

2-1/4 c. flour 1 c. sugar 2 tsp. baking powder 1/2 tsp. nutmeg 2 eggs, lightly beaten

1 c. egg nog 1/2 c. melted butter 1 tsp. vanilla 1/2 tsp. rum extract

Combine flour, sugar, baking powder and nutmeg. Make a well in flour.

Combine egg, egg nog, melted butter, vanilla and rum. Add egg mixture to flour. Stir. Place in muffin tin.

Streusel Topping: 1/3 c. flour 1/2 tsp. nutmeg

1-1/3 c. sweetened flaked coconut 1/2 c. crushed pineapple, drained well 1/2 c. milk 2 eggs 2 c. all-purpose flour 1 tsp. vanilla extract 1/4 c. pineapple juice 1 tsp. salt 1 c. sugar 1/4 c. butter, melted 1/4 c. oil 1 Tbsp. baking powder Heat oven to 350˚F. Sprinkle the coconut on a baking sheet and toast for about 10 minutes, stirring frequently. In a large mixing bowl, combine flour, sugar, baking powder and salt. In a small bowl, melt butter in microwave. Add to it milk, oil, butter, pineapple juice, eggs, and vanilla. Stir into flour mixture just until moistened; do not over mix. Fold in the toasted coconut and pineapple.

Pour into non-stick muffin pan, filling cups 2/3 full. Bake for 25-30 minutes or until they test done. Cool in pan on a wire rack.

Flax Prairie Bread Submitted by Audrey Savig | Audubon, MN

PREPARE AND SET ASIDE: 3 c. flour 2 1/2 c. whole wheat flour 1/3 c. whole flax seed 2 Tbsp. sunflower seeds

1 Tbsp. poppy seeds 2 Tbsp. yeast 2 tsp. salt

MIX AND WARM TO LUKEWARM: (do not cook as to destroy yeast): 1-1/2 c. water 3 Tbsp. honey 1/2 c. milk 2 Tbsp. oil Stir dry ingredients into the liquid. Form into 2 loaves. Bake at 350˚F for 30 minutes.

Caramel For Rolls Submitted by Luanna Lake | Detroit Lakes, MN

1/3 c. sugar 2 Tbsp. butter

Mix together, sprinkle on muffins. Bake in 325˚F for 18-25 minutes. Makes 12 muffins.

1/2 c. butter 1/2 c. white sugar

1/2 c. brown sugar 1/2 c. vanilla ice cream

Melt all together in medium saucepan. Do not boil. Put in bottom of pan and put cinnamon rolls on top.

Holiday Traditions 2013 | PG 11

Before and After Christmas Mantel

Saving without sacrificing.

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My inspiration came from a photo of a Christmas tree decorated with white and silver ornaments and trim.

I started by hanging a beautiful Terry Redlin print I already had and added plain green garland (pre-lit) to the mantel. (I secured the garland with hooks) Then I added candles and reindeer. I bought an assortment of white and silver ornaments, snowflakes and icicles to hang on the garland, along with white and silver ribbon.

I filled an apothecary jar with ornaments as well. With the glow of the fire the feeling is very cozy and warm.

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PG 12 | Holiday Traditions 2013

BRUNCH Breakfast Bake

Sausage Cheese Biscuits

Submitted by Kristi Olson | Detroit Lakes, MN

Submitted by Beth Ann Tank | Brainerd, MN

1 lb. ground pork breakfast 2 c. milk sausage (or cubed ham or bacon, 4 eggs whatever you like best) 2 lb. frozen tater tots 2-4 c. shredded cheddar cheese

Preheat oven to 350ºF (175ºC).

Spread the sausage, bacon, or ham evenly in the bottom of a 9x13inch pan. Spread cheese over meat. I use 4 cups of cheese, but you can use less if you prefer to reduce the calories.

In a large bowl, beat together milk and eggs. Pour over cheese.

(May be refrigerated overnight at this point).

Top with frozen tater tots. Bake in preheated oven for 45 minutes.

Some ovens may take more or less time. Cool for 5 to 10 minutes before serving.

1 (12-oz.) tube refrigerated buttermilk biscuits 1 (8-oz.) pkg. brown and serve sausage links

2 eggs 1/2 c. shredded cheddar cheese 3 Tbsp. green onions, chopped

Mushroom Egg Bake

Roll out each biscuit into 5-inch circle. Place in an ungreased muffin pan.

Cut sausages in fourths and brown in frying pan. Drain. Divide sausages among muffin cup pan. In small bowl, combine eggs, cheese and onions.

Spoon 1 tablespoon into each cup. Bake at 400˚F for 13-15 minutes til browned. Serves 10.

Night Before Coffee Cake Submitted by Luanna Lake | Detroit Lakes, MN

Submitted by Sandra Bulik | Detroit Lakes, MN

1 (8-oz.) can mushrooms 1/2 c. mayonnaise 1/4 c. each, green onions 3 eggs and green peppers 1/2 c. Mozarella cheese Chop onions and peppers. Beat eggs and add mayo, onions, pepper and mushrooms. Mix well and pour into baking dish. Sprinkle with mozz arella and bake 350˚F for 20 minutes or until set. Serves 3 to 4.

Starbucks Apple Cider

2/3 c. shortening 1 c. sugar 1/2 c. brown sugar 2 eggs 2 c. flour TOPPING: 1/2 c. brown sugar 1/2 c. nuts

1 tsp. baking powder 1 tsp. soda 1/2 tsp. salt 1 tsp. cinnamon 1 c. buttermilk 1/2 tsp. cinnamon 1 tsp. nutmeg

Submitted by Kristi Olson | Detroit Lakes, MN

4 c. apple cider 3 Tbsp. caramel syrup (ice cream topping)

Cream shortening and sugars together, then add eggs. Add dry ingredients then buttermilk, mix thoroughly. Put in a greased 9x13 inch pan. Mix topping and spread on top. Cover and refrigerate overnight. Bake at 350° for 35 to 40 minutes.

1/2 Tbsp. ground cinnamon 1/4 tsp. ground cloves

Happy Holidays!

Chad Landmann Branch Manager

We’re Raising the Standard.

(218) 847-1383 (800) 821-6879 1325 Hwy. 10 West • Detroit Lakes

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Kassie Olson Customer Service Representative

Tracy Rethwisch Customer Service Representative

Lobby & Drive Thru Open 8am - 5pm Mon.-Fri. Member

FDIC

Are you pregnant or have a child under the age of 5?

Holiday Traditions 2013 | PG 13

Blueberry Cheese Rolls Submitted by Jean A. Hartl | Detroit Lakes, MN

1 can refrigerated crescent rolls 1 Tbsp. sugar 4 oz. Philly cream cheese, 1/2 c. blueberries softened

Preheat oven to 375°F. Unroll dough into 4 rectangles, pressing seams together to seal. In a small bowl combine sugar and cream cheese, mixing well. Spread onto rectangles, staying about 1/2-inch from the edges. Top each with blueberries. Bring the corners tegether on top and seal. Place on an ungreased baking sheet and bake for 11-13 minutes.

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Cinnamon-Raisin Scones Submitted by Audrey Savig | Audubon, MN

Mix: 1-3/4 c. flour 3 Tbsp. sugar 1 Tbsp. baking powder melt: 1/4 c. margarine add: 1/2 tsp. grated orange peel 1/2 cup buttermilk 1 egg

1 tsp. cinnamon 1/2 tsp. salt

2 tsps. vanilla 1/3 cup raisins

Add buttermilk mixture to flour mixture until mixture gathers together into a ball. Knead this mixture with your hands for 1-2 minutes. Place on ungreased baking sheet. Pat the dough out into an 8-inch circle.

Sprinkle 1 tsps. sugar on top of dough circle. With pizza cutter, cut dough into 8 wedges. Separate the dough wedges from each other so they are not touching.

Bake scones for 15 minutes in 425˚F oven until golden brown. Bake at a lower heat, depending on oven. Watch so that they do not burn. Serve with jam and butter.

Scrambled Egg Brunch Bread Submitted by Luanna Lake | Detroit Lakes, MN

2 (8 oz.) cans crescent rolls 4 oz. thinly sliced deli ham, chopped 4 oz. cream cheese, softened 1/2 c. milk 1 egg, separated 7 eggs

1/4 tsp. salt Ground black pepper to taste 1/4 c. chopped red bell pepper 2 Tbsp. chopped green onion 1 tsp. butter 1/2 c. shredded Cheddar cheese

Preheat oven to 375°. Lightly grease a baking sheet.

Unroll each tube of crescent dough, but do not separate rectangles. Place side-by-side on prepared baking sheet with long sides touching; press and seal seams and perforations. Arrange ham lengthwise down center third of rectangle.

Beat cream cheese and milk in a bowl. Separate one egg, placing egg white aside. Stir egg yolk, remaining eggs, salt, and pepper into cream cheese mixture; fold in red pepper and onion.

Melt butter in a large skillet over medium heat; pour egg mixture into skillet and cook until just set, about 5 minutes. Remove from heat and spoon eggs over ham; sprinkle with Cheddar cheese.

Cut 1-inch-wide strips towards the center to within 1/2-inch of filling on each long side of dough. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal and tuck under. Beat reserved egg white and brush over dough. Bake until golden, 25 to 28 minutes.

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PG 14 | Holiday Traditions 2013

SALADS

Cranberry Salad

Cranberry Jello Salad

Submitted by Myrna Olson | Detroit Lakes, MN

Submitted by Candace Olson | Detroit Lakes, MN

1 box cherry Jello 1 c. boiling water 1 can whole cranberry sauce

1/3 c. walnuts 1/2 c. sour cream 1/3 c. finely chopped celery

Dissolve Jello in water, add cranberries and chill until thick, then add remaining ingredients.

Apricot Gelatin Salad Submitted by Doris Myers | Frazee, MN

1 (6-oz.) pkg. apricot or orange gelatin 2 c. boiling water 1 (20-oz.) can crushed pineapple 1 (8-oz.) pkg. cream cheese, softened 1 (15-oz.) can apricot halves, drained, chopped 1/2 c. chopped walnuts 1 (8-oz.) carton frozen whipped topping, thawed Additional chopped walnuts, optional In a bowl, dissolve gelatin in water. Drain pineapple, reserving juice. Add pineapple to gelatin and set aside. In mixing bowl, beat cream cheese and pineapple juice until smooth. Stir in gelatin mixture; chill until partially set, stirring occasionally. Stir in apricots and walnuts. Fold in whipped topping. Pour into 13x9x2-inch dish. Sprinkle with walnuts if desired. Chill until firm. Yield 12-16 servings.

Frosted Cranberry Salad Submitted by Doris Myers | Frazee, MN

1 (13.5-oz.) can crushed pineapple 1 (2-oz.) pkg. dessert topping mix 2 (3-oz.) pkgs. lemon flavored (Dream Whip) gelatin 1 (8-oz.) pkg. cream cheese 1 (7-oz.) bottle ginger ale 1/2 c. chopped pecans 1 lb. can (2 c.) jellied cranberry sauce Drain pineapple, reserving syrup; add water to make 1 cup; heat to a boil, dissolve gelatin in hot liquid, cool, gently stir in ginger ale. Chill until partially set. Blend in pineapple and cranberry sauce; fold in gelatin. Pour in 9x9-inch dish or jellow mold and chill until set. Prepare topping mix according to the package. Blend cheese, spread over gelatin, toast nuts in 1 tablespoon butter at 350째F oven for 10 minutes. Sprinkle on top and chill.

Large (6-oz.) box cherry Jello 2 c. boiling water

16-oz. can whole cranberry sauce 1 pint sour cream

Dissolve Jello in boiling water, add cranberry sauce. Let stand and cool.

Add sour cream and blend well. Pour into clear glass bowl, or mold, and refrigerate. Good make ahead salad.

Autumn Harvest Potato Salad Submitted by Beth Ann Tank | Brainerd, MN

1-1/2 c. rutabaga, peeled and diced in 1/2-inch pieces 1-1/2 c. turnips, peeled and diced in 1/2-inch pieces 1 Tbsp. salt 4-1/2 c. yellow potatoes, peeled and diced in 1/2-inch pieces 1/2 c. mayonnaise

1/4 c. sour cream 1/4 c. white wine vinegar 2 tsp. Dijon mustard 1/2 tsp. celery salt 1/4 tsp. paprika 2/3 c. sliced celery 2 Tbsp. shallots, minced

In large pot place rutabagas, turnips and salt in cold water, cover by 3-inches. Boil over medium-high heat, reduce heat simmer 5 minutes. Stir in potatoes, simmer 10 minutes or more til tender. Drain well and cool for about 15 minutes.

In large bowl, whisk mayo and next 5 ingredients. Add celery, shallots and potato mixture. Stir to combine.

Salad with Sweet Orange Dressing Submitted by Beth Ann Tank | Brainerd, MN

1 (6-oz.) bag fresh lettuce mix 2 navel oranges, peeled, sectioned 1/4 c. sliced radishes 1/2 c. olive oil 1 Tbsp. honey

1/2 c. orange juice 1 Tbsp. stone ground mustard 1 Tbsp. balsamic vinegar 1/4 tsp. black pepper

In medium bowl toss together lettuces, orange sections and radish.

In small bowl whisk oil and all remaining ingredients til combined. Add desired amount to salad, toss to coat.

Remaining dressing can be refrigerated for up to 1 week. Serves 4-6

Holiday Traditions 2013 | PG 15

REINDEER ROOTBEER Brown pipe cleaners Small eyes Red pom poms Bottles of Root Beer Hot Glue Gun Use a hot glue gun to put the eyes on and the red nose on each bottle. To make the antlers, take a brown pipe cleaner and wrap around the top of each bottle, leaving the ends turned up. Next cut a pipe cleaner in 3 equal sections. Cut enough so that you have two for each bottle. Then take them and twist them around the pipe cleaner that was wrapped around the bottle so that they resemble another antler (see picture).

Buttermilk Bacon Dressing

Raspberry & Chicken Salad

Submitted by Beth Ann Tank | Brainerd, MN

Submitted by Luanna Lake | Detroit Lakes, MN

4 slices bacon 1 c. whole buttermilk 3/4 c. mayonnaise 2 Tbsp. distilled white vinegar 1 Tbsp. whole grain mustard

2 Tbsp. fresh chives, chopped 2 tsp. fresh dill, chopped 1/8 tsp. salt 1/8 tsp. black pepper

1 c. white wine or chicken broth 1/2 tsp. Dijon mustard 1 c. water salt and pepper to taste 4 boneless, skinless chicken breasts 1 (10 oz.) pkg. mixed salad greens 1/3 c. olive oil 1 pt. raspberries 3 Tbsp. raspberry vinegar

Fry bacon til crisp. Set aside to cool and then chop.

In bowl spoon 3 tablespoons rendered bacon fat, add buttermilk, mayonnaise, vinegar, mustard, chives, dill, salt and pepper and bacon.

Stores up to 3 days in refrigerator. Makes 2 cups.

Black Cherry & Cranberry Salad

Cheese & Garlic Croutons

Submitted by Luanna Lake | Detroit Lakes, MN

1 (8 oz.) can crushed pineapple 1/4 c. water 1 (3 oz.) pkg. black cherry gelatin mix 1 (16 oz.) can whole-berry cranberry sauce

1 c. celery, chopped 1 c. chopped walnuts 1/4 c. lemon juice

Submitted by Luanna Lake | Detroit Lakes, MN

In a saucepan over medium heat, mix undrained pineapple and water. Heat to boiling; add gelatin mix and stir until gelatin is dissolved. Add remaining ingredients and stir well. Transfer to a 6-cup serving dish. Chill in refrigerator for 4 hours, or until firm. Makes 8 servings. Great for Thanksgiving or Christmas.

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Combine wine or chicken broth and water in a saucepan over medium heat. Cover; bring to a boil. Reduce heat and add chicken. Cover and simmer 10 minutes, or until cooked through; drain. Let chicken cool and cut into 1/4 inch slices. Combine olive oil, vinegar, mustard, salt and pepper in a small dressing jar; shake well. In a large bowl, toss salad greens with 1/3 of dressing. In a blender, blend 1/3 cup of raspberries and remaining dressing until smooth. Arrange salad on individual serving plates; top with chicken and remaining raspberries. Drizzle with dressing; serve immediately. Serves 4.

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1/4 c. butter 1/2 tsp. dried oregano 1/2 tsp. dried basil 1/2 tsp. celery salt

2 cloves garlic, minced 1 Tbsp. onion, minced 2 c. whole-wheat bread, cubed 2 Tbsp. grated parmesan cheese

Heat butter in a large skillet. Add seasonings, garlic and onion; cook for about one minute to soften. Stir in bread cubes; saute until golden and crisp. Toss with cheese until coated. Cool; store in an airtight container.

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PG 16 ||Holiday Holiday Traditions 2013 PG 16 Traditions 2012

SOUPS & STEWS

Easy Chicken Tortilla Soup

Knoephla Soup

Submitted by Kristi Olson | Detroit Lakes, MN

Knoephla: 1-1/2 c. flour 6-7 Tbsp. milk SOUP: 4 c. Water 4 c. chicken broth/stock 1 onion, diced 5 celery stalks, chopped 5 carrots, chopped 3-4 medium potatoes, cubed 2 garlic cloves, minced

1 can fiesta nacho cheese soup 1 can of milk 1 can mild enchilada sauce 1 can white chicken chunks 1 can cream of chicken soup Put in sauce pan, mix well over medium heat. Serve with tortilla chips.

Creamy Tomato Tortellini Soup Submitted by Tiffany Stevens | Detroit Lakes, MN

(2) 10-3/4 oz. cans condensed tomato soup 2 Tbsp. tomato paste 26-oz. chicken stock 16-oz. Half & Half 1 tsp. onion powder 1 Tbsp. Italian seasoning 1/2 tsp. salt 1/2 tsp. pepper 9-oz. pkg. cheese filled tortellini Mix all together in a pot , medium heat and cook until tortellini noodles are no longer frozen. Serve with grilled cheese sandwiches.

Sausage Stew Submitted by Rachel Poser | Perham, MN

2-4 leftover sausages or hot dogs 10.5-oz. can cream of 6 medium to large potatoes mushroom soup 1 bag frozen mixed vegetables 12 slices American cheese Milk 1 can mushrooms Cut potatoes into bite-size pieces and put into large kettle. Cover with water and boil. After about 10 minutes, add vegetables. While they are boiling, cut sausage into bite-size pieces and cheese into small pieces.

When potatoes are tender, drain off excess water and return to kettle.

Reduce heat to low. Pour milk onto potatoes and vegetables until you can just see it coming up the sides. Add sausage, mushrooms, soup and cheese and cook over low heat until cheese is melted, stirring occasionally.

Submitted by Donna Savageau | Detroit Lakes, MN

1 Egg, beaten 1/2 tsp. salt 2 bay leaves 2-1/2 tsp. chicken bouillon granules 1 tsp. onion salt 1 tsp. pepper 1/2 tsp. salt 1 pint cream or Half-n-Half

Combine the four knoephla ingredients to form a stiff dough. Let rest in the fridge. When ready to make soup, roll into 1/2-inch rope and cut or pinch into soup.

In a big soup pot combine water & broth, bring to a boil. Add onion, celery, carrot, potato, bouillon, garlic, & seasonings. Boil about 15 minutes or until potatoes are tender. Reduce heat to med/low, then add knoephla. Simmer 30-45 minutes. Add cream and heat through.

Chicken Tortilla Soup Submitted by Cindy Weekley | Detroit Lakes, MN

3 Tbsp. butter 1 (15-oz.) can kidney beans, 1 tsp. minced garlic drained 1 medium onion, finely chopped 1 (15-oz.) can whole kernal corn, 2 Tbsp. all-purpose flour drained 3 (14-oz.) cans chicken broth 2 tsp. cumin 4 c. Half-n-Half 1 (1.27-oz.) pkg. fajita seasoning 1 (10.75-oz.) can cream of 1 (16-oz.) bag tortilla chips chicken soup 1 (8-oz.) pkg monterey jack 1 c. prepared salsa (mild or spicy) cheese, grated 6-8 boneless, skinless, chicken 1 (8-oz.) pkg. sharp cheddar breasts, cooked, shredded cheese, grated or cubed 1/2 c. sour cream Melt butter in large pot over medium heat. Add garlic and onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the Half-n-Half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes.

Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.

Holiday Traditions 2013 | PG 17

Drop Noodles

Cheeseburger Chowder

Submitted by Candace Olson | Detroit Lakes, MN

Submitted by Beth Ann Tank | Brainerd, MN

6 eggs, beaten 1 tsp. dried chives or parsley 1/2 tsp. salt 2 Tbsp. water 1- 1/2 c. flour or about, depending on size of eggs. Batter will be sticky.

Drop by teaspoon into hot chicken broth, on low boil. Cover, and cook 5 minutes. Tip: dip teaspoon into broth before noodle batter. May need to change out spoons, while dropping noodles.

Salmon Chowder Submitted by Doris Myers | Frazee, MN “This is a very good recipe!”

1 pkg. dry potato soup mix 1/2 to 1 can salmon, broken up 1 can whole kernal corn 3 medium potatoes diced

1 c. diced carrots 1 c. chopped onions 1 c. diced celery

Saute the onions, celery and carrots until tender. Mix the dry potato soup as directed on the package, then add the rest of the ingredients and simmer until done. Season to taste with salt, pepper and some Mrs. Dash.

We really like this recipe.

Sweet Potato Chili for Crock Pot Submitted by Jean A. Hartl | Detroit Lakes, MN

1/2 to 1 lb. ground beef 1 c. diced onion 1 c. diangonally sliced carrots 1 c. diced celery 1 (15.5-oz.) can small chili beans 3 c. (1/2-inch) diced, peeled sweet potatoes

2 (14.5-oz.) can diced tomatoes 1 to 2 c. water 1 Tbsp. chili powder, or to taste 1 Tbsp. tomato paste (optional) 1 tsp. roasted ground cumin 1 tsp. dried oregano salt and pepper to taste

1 lb. ground beef 2 soup cans milk 1 large onion, chopped (1 c.)

1 c. finely shredded cheddar 2 can (26-oz. each) cream of cheese mushroom soup 1 c. seasoned croutons Cook beef and onions in frying pan over medium high heat till beef is well browned. Pour off fat. Stir in soup and milk. Cool til hot. Stir in 1/2 cup cheese. Cook and stir til cheese is melted. Use other half of cheese and put on top of soup in each bowl with the croutons. Serves 8.

California Medley Soup Submitted by Luanna Lake | Detroit Lakes, MN

2 Tbsp. butter ½ c. finely chopped onion ¼ tsp. minced garlic 1 c. chopped carrots 2 c. chicken broth 1 c. broccoli florets

1 c. cauliflower florets 3 c. half-n-half or evaporated milk 4 Tbsp. flour 2 c. freshly grated Colby Dash of pepper

In a large saucepan or stockpot over medium-high heat, sauté onion, garlic, and carrots in butter till onions are tender (3-5 minutes). Add broth, broccoli, and cauliflower. Cook until veggies are tender (10-15 minutes).

In a small bowl, whisk together half and half, pepper, and flour. Add to veggie mixture along with cheese. Stir until cheese is melted and soup begins to thicken.

Are You Ready For

PREHAB?

Shredded reduced-fat sharp cheddar cheese and chopped fresh cilantro, optional garnish.

Brown beef and drain. Crumble beef into crock pot. Add all other ingredients (except cheese) and cook on high for about 3 to 4 hours and low for another 2 to 3 hours. Stir occasionally. Serve with garnishes, if desired.

Serves 6 or more.

Beef Barley Soup in the Crock Pot Submitted by Jean A. Hartl | Detroit Lakes, MN

1 lb. of stew beef or sirloin, 1/4 c. chopped parsley or dry cut into small pieces 1 (32-oz.) box beef broth 2 c. of sliced carrots, or (fat-free and 50% less sodium) baby carrots halved 10-oz. can Campbell’s beef broth 1 c. thinly sliced celery 1 tsp. salt 3/4 c. chopped green pepper 3/4 tsp. dried basil (optional) 2 Tbsp. catsup 1/2 c. barley

Layer in crock pot: vegetables/meat/barley/remaining ingredients. Add catsup last. Do Not Stir. Cook on low for 9 hours.

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PG 18 | Holiday Traditions 2013

‘I bet I can make that!’

Affordable and accomplished: Making new from old STORY & PHOTOS BY PIPPI MAYFIELD When Erika Storhoff sees a decoration or craft, instead of purchasing it, she says, ‘I bet I can make that!’

And she can.

Working days as a dental hygienist, Storhoff spends her spare time creating anything from scrapbooks to crocheting, paintings to magnets, decorating to picture holders.

Though she’s in the midst of several projects, one she’s working on at the moment is a Christmas decoration with the word “Joy” hung from a ribbon, with a wreath as the “O.” She said she saw it on Pinterest and figured she could replicate the door decoration.

The Vergas resident said she gets a lot of ideas from Pinterest, but also “some just come to me.”

For instance, she was shopping at the Boys and Girls Club Thrift Store and More in Detroit Lakes and found a glass block with a string of lights in it. She decided to bring it home and create something with it.

She glued eyes and a button mouth on the glass fella and had a little orange light bulb for his nose. She wasn’t sure how would be best to affix it to the block, whether at

an angle, straight on or even drill a hole in the middle of the block and be able to light up his nose.

Storhoff gets a lot of her supplies from the Boys and Girls Club Thrift Store. She finds everything from amazing bargains on scrapbooks still in the plastic to the sparse little wreath she can dress up for her “Joy” project.

“Why buy brand new and make it into a craft when you can reuse and make it,” she said.

She said it’s a good way to support the Boys and Girls Club and it makes crafting affordable.

Storhoff has made several projects by taking thick frames with no glass and then stringing hemp string from side to side. On the strings, people can hang pictures, cards, letters or other colorful decorations with tiny clothespins or other decorative clips.

“I made (the frames) natural so you can switch out sayings with the seasons.”

Another seasonal change that’s easy is magnets.

Storhoff buys a bag of clear glass gems, cuts out whatever little paper figure she can find (right now she’s working

Holiday Traditions 2013 | PG 19

Clockwise from left: Erika Storhoff demonstrates how she uses her Cricut with some of her projects.

Taking a pile of greeting cards she’s collected over the years, Storhoff ties them together with a ribbon and can add more to the organized stack as she receives them. Storhoff is playing with different ideas of what she can do with the glass block she found at the thrift store. with Christmas designs she found in a magazine), uses Mod Podge to glue them to the gem and then glues a magnet to the back.

Her craft table is also filled with crocheting projects. Once they became popular, she started crocheting head warmers. She does them in a variety of school colors, and her sister has set her up with an Etsy account to try selling some online.

She also crocheted an adorable baby cap and booties for a friend’s newborn that she might add to her list of projects to create.

One craft she came up with that is simple for anyone to do was to collect all the cards she’s received over time, line them up, punch holes through the sides and tie a ribbon through them to keep the cards together in a stack. Then she can untie the ribbon and add cards as she receives them.

In between the various projects, Storhoff continues to work on several scrapbooks, too. She has an ongoing scrapbook with Christmas cards and letters. She has another with the various weddings she attends.

She has multiple competed ones as well, of vacations, college times and other events in life. A major one

she completed was of her sister’s wedding, which she gave her sister on her one-year anniversary.

“It’s so fun,” she said of scrapbooking, “and it helps you organize all your pictures.”

She said depending on the day and the project, she can sit for hours working on her craft projects. It helps to have a goal or deadline though, for the days she’s not as ambitious to get a project finished.

While most of her craft supplies are stored in the basement of her parents’ cabin on Spirit Lake that she inhabits, the results can be found throughout the upstairs as well.

For fall, she purchased vases from the thrift store, went outside and got some small birch tree branches and created a fall setting in the living room.

She had found a picture of some nautical themed artwork, so she decided she could make them just as easily. She bought similar supplies and created the decorations that now grace the bathroom wall.

In the spare bedroom where her sister sleeps when she visits, there are two pieces of painted artwork on the wall, courtesy of Storhoff. She

said she found two very old, ugly pieces of framed artwork at the thrift store, painted the frames a cream color and then painted over the canvas with a design and colors to match the bedroom.

While most of her crafting has followed a pattern, so to speak, she’s also trying her hand at abstracts.

After she saw a large canvas painting online, she thought she’d give that a try, too.

Using the colors that were used in the house, she has created an abstract piece of art that while it may not be identical, is similar to the one she found elsewhere. She said she’s not finished with it, but anyone other than the artist could never tell.

The variety and abilities displayed in Storhoff’s projects may have started back during her childhood. “My mom would have homemakers over and do crafty stuff and give me and my sister stuff to do,” she said of her early start in crafts.

“My parents kind of helped me be resourceful.”

To view Erika Storhoff’s projects, go to either etsy.com/shop/erikajoydesign or facebook.com/erikajoydesign.

PG 20 | Holiday Traditions 2013

VEGETABLES

Zucchini Parmesan Crisps

Pesto Sauce

Submitted by Mary Brenk | Detroit Lakes, MN

Submitted by Sandra Bulik | Detroit Lakes, MN

Cooking spray 1/4 c. plain dry bread crumbs 2 medium zucchini (about 1 lb.)

1/8 tsp. salt 1 Tbsp. olive oil freshly ground black pepper 1/4 c. freshly grated Parmesan (3/4-oz.)

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes.

Remove with spatula. Serve immediately.

Oven-Roasted Asparagus Submitted by Mary Brenk | Detroit Lakes, MN

3 lbs. fresh asparagus 2 Tbsp. olive oil 3 garlic cloves, minced

3/4 tsp. salt 1/2 tsp. fresh ground black pepper 1/2 c. slivered almonds, toasted

Snap off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Drizzle evenly with olive oil; sprinkle evenly with garlic, salt, and pepper.

Bake at 350°F for 10 minutes or to desired degree of tenderness. Transfer asparagus to a serving dish; sprinkle with almonds.

Party Potatoes Submitted by Beth Ann Tank | Brainerd, MN

4 c. mashed potatoes or 4 c. instant potatoes 1 c. (8-oz.) sour cream 1 (8-oz.) pkg. cream cheese, softened

1 tsp. chives, minced 1/4 tsp. garlic powder 1/4 c. dry bread crumbs 1 Tbsp. butter, melted 1/2 c. shredded cheddar cheese

In large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder. Put in greased casserole. Combine bread crumbs with butter and sprinkle over potatoes. Top with cheddar cheese. Bake at 350ËšF for 50-60 minutes. Serves 10-12

2 c. fresh basil (packed loosely) 1/2 c. olive oil 1/3 c. pine nuts 2-3 cloves fresh garlic, chopped 1/2 c. Parmesan cheese (fresh) salt and pepper, to taste Chop basil and pine nuts and blend. Add remaining ingredients and refrigerate. Serve with crackers.

Cranberry Mustard Sauce Submitted by Candace Olson | Detroit Lakes, MN

16-oz. can whole cranberry sauce 1/4 c. molasses 1/2 c. dijon mustard 1/4 c. brown sugar

Cook all in saucepan, until cranberry and sugar has melted, whisking frequently. Serve at room temperature or warm for ham. Makes 2 cups, stores well in frig.

Fresh Spaghetti Sauce Submitted by Donna Savageau | Detroit Lakes, MN

Saute: 4 chopped onions 2 chopped green peppers 1/2 c. Extra Virgin Olive Oil 4 cloves minced garlic Add & simmer for 2 hours. Stirring occasionally.

12 c. fresh peeled tomatoes 3 bay leaves 4 tsp. salt 2 tsp. oregano 2 tsp. basil Add & simmer 1 hour longer (or until sufficiently thick) 12-oz. tomato paste 1/2 c. brown sugar

If it is too chunky, I use my immersion blender. Freeze.

Holiday Traditions 2013 | PG 21

Folgers coffee Gift container Turn your Folgers coffee container into a gift package-perfect for baked goods and small gifts. You could also spray paint the outside with paint made specifically for plastic before applying your designs.

Go to the website and download the design you like-there are some for almost every season. http://www.folgerscoffee.com/apps-tab/can-decorator/

REINDEER CANDY CANES Brown pipe cleaners Googly eyes Candy canes Little round pom poms or whatever you can find at your local craft store to use for the Reindeer nose.

Hot glue gun Glue on the nose and eyes then you make horns out of the pipe cleaners

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PG 22 | Holiday Traditions 2013

MAIN DISHES

Crockpot Beef Stroganoff Submitted by Donna Savageau | Detroit Lakes, MN

2 lbs. cubed stew meat 2 cans condensed Golden Mushroom Soup 1 large onion, diced 2-3-4 Tbsp. of Worcestershire

1/2 c. water 8-oz. of cream cheese couple dashes garlic salt (1 tsp.?) couple dashes hot paprika

In the slow cooker stir all the ingredients together, (except the meat and the cream cheese). Once combined add the meat and mix together. Cook on Low for 8 hours.

Cut up cream cheese into cubes just before serving and turn crockpot on High. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.

Oh my gosh! This was so good and so easy. I doubled it the second time I made it to freeze BEFORE adding the cream cheese. Just re-heat on the stove and add cream cheese 10 minutes before serving. The meat becomes even more tender when reheated after freezing, perfect for toast.

Gluten Free Italian Sausage Layered Casserole Submitted by Donna Savageau | Detroit Lakes, MN

16-oz. pkg. gluten free fuselli pasta 1 lb. sweet or mild Italian sausage 1 onion, chopped 2 cloves garlic, minced 6 Tbsp. Country Crock spread, divided 1/3 c. white rice flour 2 c. milk 1 tsp. dried oregano

Skinny Chicken Enchiladas Submitted by Kristi Olson | Detroit Lakes, MN

9 tortillas (low carb La Tortilla) 1-1/2 c. shredded cooked chicken breast meat 1 c. chopped onion

1 c. chopped bell peppers 1/2 c. non-fat Greek yogurt 1/2 c. shredded low-fat 4 cheese Mexican cheese

Sauce: 3/4 cup salsa 1/4 cup low-fat shredded cheese 1/4 cup non-fat Greek yogurt Preheat oven to 350˚F, and lightly spray a 9×13-inch baking dish

with non-stick spray.

Saute onions and bell peppers in a small skillet using cooking spray till onions are lightly brown. Mix sautéed veggies with non-fat Greek yogurt, chicken, and cheese.

Spread 1/4 c. chicken mixture in the middle of each tortilla and roll into a small burrito. Place seam down into baking dish Mix salsa and Greek yogurt in a small bowl and spread evenly onto tortillas, sprinkle cheese throughout.

Place foil over dish and bake enchiladas for 15-20 minutes.

1 tsp. dried basil 1 tsp. + 2 tsp. dried parsley dash hot sauce 1 tsp. salt 1/4 tsp. ground black pepper 8-oz. Provolone cheese slices 1 jar favorite spaghetti sauce 1c. water 1/4 c. shredded Parmesan cheese

Cook pasta according to package directions.

Brown sausage with 1 Tbsp. Country Crock, onion and garlic, stirring occasionally to break up the meat.

Melt remaining Country crock in a saucepan over medium heat.

Add white rice flour, stirring to form a thick paste. Add milk, oregano, basil, 1 tsp. parsley, hot sauce, salt and pepper stirring constantly until thick.

In a 9x13-inch casserole dish, layer 1 c. spaghetti sauce followed by cooked, drained pasta, then sausage with onions and garlic. On top of this, spoon white sauce and followed by the remaining spaghetti sauce. Cover the spaghetti sauce with slices of Provolone cheese.

Add water to sauce jar, shake to “rinse,” and pour over all. Finish it all by sprinkling with Parmesan cheese and remaining 2 tsp. parsley.

Bake in a 350ºF oven for 30 minutes or until cheese is bubbly.

Potato Dressing Submitted by Candace Olson | Detroit Lakes, MN

12 c. cubed dried bread 1 lb. pork sausage, 4 c. cooked diced potatoes browned and drained 2 c. diced celery 2 eggs beaten 1 c. diced onion 2 tsp. sage or poultry seasoning 4 c. stock/broth salt and pepper to taste Cook the celery and onions in a little of the stock until soft. Add remaining ingredients, may adjust stock as needed. Bake in buttered casserole at 350˚F until top is crusty.

Holiday Traditions 2013 | PG 23

Stuffed Green Peppers

Buffalo Chicken Wraps

Submitted by Sandra Bulik | Detroit Lakes, MN

Submitted by Kristi Olson | Detroit Lakes, MN

6 green peppers 1 lb. ground beef 1/2 c. green onions, chopped 1 c. frozen corn 1 can chopped tomatoes

1 Tbsp. Worcestershire sauce 1/2 c. brown rice 1 c. cheddar cheese 2 c. tomato soup 1/2 c. water

Cut tops off green peppers, wash and clean. Blanch pepper in salted boiling water for five minutes.

Saute beef and onions. Stir in tomatoes, rice, corn and Worcestershire sauce. Cover and simmer 15 minutes. Stir in cheddar cheese and stuff peppers with mixture. Pour tomatoe soup mixture over peppers and bake covered 25 to 30 minutes in 350˚F. Sprinkle grated cheddar cheese over top.

Serves 6

Chicken and Brown Rice Submitted by Rachel Poser | Perham, MN

10 chicken drumsticks, thawed 1 c. frozen peas 16-oz. bag brown rice 1 can mushrooms (optional) 1-1/2 c. milk Seasoned salt 1 large can cream of mushroom soup

Heat oven to 450˚F. Pour rice into the bottom of a greased 9x13-inch pan. Pour milk over rice (can add more or less depending on how moist you like it). Layer mushrooms over rice, then add the peas. Spread soup over the top, then lay the chicken on top of the soup. Sprinkle chicken with seasoned salt. Cover with aluminum foil.

Bake for 90 minutes or until chicken is cooked thoroughly.

Swiss Chicken Bake Submitted by Doris Myers | Frazee, MN

Preheat oven to 350°F. Spray pan with no-stick cooking spray. Lay chicken breast in pan with 1 slice of Swiss cheese on each breast.

Mix 1 can of cream of chicken soup and 1/8 cup of sherry cooking wine, spoon over chicken breasts then mix 1 cup Pepperidge Farm stuffing mix and 1/4 cup melted butter, mix well. Sprinkle crumbs over the chicken, cover with foil and bake for 45-50 minutes.

Pizza Casserole Submitted by Doris Myers | Frazee, MN

1-1/2 lb. hamburger 1/2 c. chopped onion 1 jar Prego sauce with mushrooms 1 (8-oz.) can tomatoes 1 c. water 1 tsp. garlic powder

1/4 tsp. pepper 1/2 tsp. salt 1 (8-oz.) pkg. noodles, cooked 1-1/2 c. grated cheddar cheese or American cheese 1 (8-oz.) pkg. mozzarella cheese

Brown hamburger and onion. Add Prego sauce, tomatoes, water, garlic powder, pepper, salt and simmer mixture. Toss noodles with cheddar cheese, put mixture into 9x13-inch pan. Cover with meat sauce, top with mozzarella cheese and bake 45 minutes at 325°F oven. Let set for 25 minutes before serving.

12 egg roll wrappers (roughly 4 sq. inches) 1 c. cooked and shredded chicken (6-oz.)

1/2- 2/3 c. Frank’s Red Hot Sauce 1 c. crumbled blue cheese (4 ounces) 1 c. broccoli slaw or cole slaw (dry) Small bowl of water Nonstick cooking spray Blue cheese dressing, for serving

Preheat oven to 400ºF. Lay egg roll wrappers on a clean work surface.

In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown. *Note: To make the chicken, place 1/2 lb. of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.

Pot Luck Chicken Submitted by Cindy Weekley | Detroit Lakes, MN

1/2 c. chopped fresh mushrooms 3 Tbsp. finely chopped onion 2 garlic cloves, minced 4 Tbsp. butter, divided 3 Tbsp. all purpose flour 1-1/4 c. milk 3/4 c. mayonnaise 4 c. cubed cooked chicken

3 c. long grain rice, cooked 1 c. chopped celery 1 c. frozen peas, thawed 1 jar (2-oz.) diced pimientos, drained 2 tsp. lemon juice 1 tsp. salt and 1/2 tsp. pepper 3/4 c. coursely crushed cornflakes

In saucepan over medium heat, saute mushrooms, onion, garlic and celery in 3 Tablespoons butter until tender. Stir in flour until thoroughly combined. Gradually add milk, bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from heat. Stir in mayonnaise until smooth. Add chicken, rice, peas, pimientos, lemon juice, salt and pepper, mix well. Spoon into an ungreased 13x9x2-inch baking dish. Melt remaining butter, toss with cornflakes. Sprinkle over casserole. Bake, uncovered at 350°F for 30-35 minutes or until bubbly. Yield: 8-10 servings.

PG 24 | Holiday Traditions 2013

Beef Over Noodles

Rigatoni

Submitted by Cindy Weekley | Detroit Lakes, MN

Submitted by Shirley Askelson | Perham, MN

2 to 3 lbs. beef roast or beef stew 1 pkg. dry onion soup mix meat, cut up in chunks 1 c. merlot wine (or cooking wine) 2 cans golden mushroom soup 2 c. fresh sliced mushrooms Mix and put in 9x13-inch pan. Bake uncovered 1-1/2 hours in 300°F oven.

Stir and then cover with tin foil. Bake another 2-1/2 hours, same temperature. Serve over noodles.

Crab and Swiss Quiche Submitted by Jean A. Hartl | Detroit Lakes, MN

2 eggs, lightly beaten 1/2 lb. imitation crab meat, flaked 1/2 c. skim milk 1-1/2 c. shredded Swiss cheese 1/2 c. mayonnaise 1 (9-inch) unbaked pie crust 1 tsp. cornstarch

In a medium bowl, mix together the eggs, milk, mayonnaise and cornstarch. Mix in the crab and Swiss cheese. Pour into pie shell. Bake in preheated oven at 350°F for 30 to 40 minutes until knife inserted into the center of the quiche comes out clean.

Casserole Opera Submitted by Audrey Savig | Audubon, MN

Cube 1 cooked chicken

Cook 1/2 lb. of pasta, set aside

In saucepan, sauté 1/2 cup mushrooms until wilted, or use canned mushrooms. Mix the two groups well. Add a sprinkling of Parmesan cheese.

CREAM SAUCE: Melt 6 Tbsp. of butter. Add 6 Tbsp. of flour to thicken. Add 2 cups chicken broth, salt and pepper to taste, turn of the grinder of nutmeg, 2 Tbls. lemon juice, 1 cup of Half & Half, and a sprinkle of Parmesan cheese.

Mix to blend ingredients, cover and bake at 350°F 25-35 minutes. Brown with the top off for a few minutes before taking the casserole out of oven.

Serves 8-10

Three Cheese Chicken & Pimento Pasta Submitted by Beth Ann Tank | Brainerd, MN

3 c. bowtie pasta 2 c. milk 1 lb. chicken breasts, cut 3 (4-oz.) diced or sliced pimentos, in 1/2-inch pieces drained and rinsed 3 tsp. olive oil 1 c. shredded Mozzarella cheese 3 garlic cloves, minced 1 c. shredded Provolone cheese 1/4 c. butter 2 c. grated Parmesan cheese 1/2 c. flour (keep 1 c. separate) Cook pasta according to package directions. Drain and set aside. Fry chicken in olive oil til cooked, set aside.

In Dutch oven fry garlic in butter, 1 minute. Stir in flour and milk til blended.

Bring to boil. Stir til thickened. Reduce heat. Stir in pimentos, Mozzarella, Provolone, 1 c. Parmesan and chicken. Add pasta. Pour in casserole and top with remaining Parmesan cheese. Bake 350˚F for 25 minutes. Serves 8

1 large can tomato paste 2 cans (6-oz.) tomato paste 1/2 c. olive oil 1 lb. hamburger 1 onion

2 tsp. Italian seasoning 1 tsp. garlic powder 1 bay leaf pinch sugar 1/2 tsp. red pepper, optional

Brown hamburger and onion in olive oil and drain. Add the rest of ingredients and simmer 20 to 30 minutes. Pour over cooked rigatoni noodles. Can eat immediately or bake 1/2 hour in a 325°F oven.

Best made the day before you plan to serve and reheat.

Best Ham Sandwiches You’ll Ever Have Submitted by Luanna Lake | Detroit Lakes, MN

2 (12-oz.) pkgs. sweet Hawaiian 1 stick of real butter rolls (small dinner roll) 2 tsp. Worcestershire sauce 1-1/2 lbs. of Virginia ham 1 tsp. garlic powder (NOT honey ham) 1 tsp. onion powder 12 slices Swiss cheese 1 tsp. poppy seeds

You will need two 9x13-inch pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, Worcestershire sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the melted mixture over the ham sandwiches. Cover with foil and let sit in fridge for 1 hour or overnight. (Can bake them right away.)

Preheat oven to 375˚F and bake for 15 minutes or until cheese is melted.

Serve. Can be made with turkey also.

Hamburger Layered Hotdish Submitted by Beth Ann Tank | Brainerd, MN

1-1/2 lbs. ground beef 1/4 c. onions, diced 6 potatoes, peeled, sliced

2 cans beefy mushroom soup 2 cans cheddar cheese soup

Layer the potatoes in bottom of greased pan. Crumble raw hamburger over potatoes, spread onion over hamburger. Layer soup on top. Bake 1 hour at 350˚F. Serves 6-8

Easy Italian Crock Pot Chicken Submitted by Beth Ann Tank | Brainerd, MN

4 boneless skinless chicken breasts (about 1 lb.)

8-oz. mushrooms, sliced 1 medium green pepper, chopped

1 medium zucchini, diced 1 medium onion, chopped 1 (26-oz.) jar pasta sauce

Combine all in crock pot. Cover and cook on low 6-8 hours til chicken is done. Serve with any pasta. Serves 4

Holiday Traditions 2013 | PG 25

2013 Holiday Traditions Recipe Winners 1st

Overnight Blueberry Sour Cream Coffee Cake

3rd

Submitted by Jan Anderson Frazee, MN

1/2 c. butter or margarine 2 c. flour 1 c sugar 1 tsp. baking soda 3 eggs 2 c. fresh blueberries, rinsed, 1 c. sour cream (or 3/4 c. drained and floured homesoured cream) 1/2 tsp. cinnamon 1 tsp. vanilla 1/2 c. brown sugar 1/2 tsp. salt 1/2 c. chopped nuts Cream butter until light and fluffy. Beat in sugar, and then eggs, one at a time, beating after each addition until smooth. Stir in sour cream.

Add vanilla, flour, baking soda, and salt. Beat until well blended. Fold in blueberries. Spread batter into a greased 9x13-inch pan. Refrigerate overnight. In the morning, mix topping of brown sugar, chopped nuts and cinnamon, and sprinkle over cake. Bake at 350˚F for 40-45 minutes.

2nd

Banana Tres Leches Dessert Submitted by Lori Dirckx Detroit Lakes, MN

1 box Betty Crocker Super Moist 1/2 c. (14-oz. can) coconut milk white cake mix (not cream of coconut) 1-1/4 c. water 1/2 c. whipping cream 2 Tbsp. vegetable oil 1 container Betty Crocker Whipped 3 eggs fluffy white frosting 1 c. mashed bananas (2-3 medium) Toasted coconut for garnish 1 can (14-oz) sweetened condensed milk Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.

In large bowl, beat cake mix, water, oil, eggs, and mashed bananas with electric mixer on low speed 30 seconds. Then beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.

Cool completely, about 1 hour.

Poke top of cake every 1/2-inch with long-tined fork, wiping fork occasionally to reduce sticking. In medium bowl, stir together condensed milk, coconut milk, and whipping cream. Carefully pour milk mixture evenly over top of cake.

Cover and refrigerate at least 2 hours or overnight until mixture is absorbed into cake.

Spread frosting over cake and garnish with toasted coconut. Store covered in refrigerator.

Prep Time: 20 min. Start to Finish: 3 hr 55 min. Makes: 16 servings

Spinach & Artichoke Mac ‘n’ Cheese Submitted by Donna Savageau Detroit Lakes, MN

Salt Freshly grated nutmeg, 1 lb. semolina or about 1/4 tsp. or to taste whole wheat penne (1) 10-oz. box frozen chopped 2 Tbsp. Extra Virgin Olive Oil spinach, defrosted, wrung dry 3 Tbsp. butter (1) 10-oz. box frozen chopped 1 medium onion, finely chopped artichokes, defrosted, wrung dry 3 cloves garlic, Black pepper finely chopped or grated 1-1/2 c. shredded Italian Fontina 3 Tbsp. flour cheese, plus addt’l for sprinkling 1/2 c. white wine 1-1/2 c. grated Parmigiano Reggiano 2 c. milk cheese, plus addt’l for sprinkling Preheat oven to 375ºF and place rack in the middle of the oven.

Bring a large pot of water to a boil for pasta, salt water and cook pasta to al dente.

While the pasta water comes to a boil, place a medium pot over medium-low heat with 2 turns of the pan of Extra Virgin Olive Oil, about 2 Tbsp., and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes. Turn the heat up to mediumhigh and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, spinach, artichokes, salt and pepper to the sauce and simmer until thickened and vegetables are warmed through, 2-3 minutes more.

Add 1 c. of each of the cheeses to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes. 4 servings

Congratulations to the 2013 Holiday Traditions cookbook recipe winners!

A big huge thank you to all who submitted and shared with us your delicious recipes so we could put together this cookbook full of tasty creations for you and your families to enjoy. We hope you find some new recipes to add to your holiday tradition.

PG 26 | Holiday Traditions 2013

KID’S FAVORITES

Candy Corn Bark Submitted by Jean A. Hartl | Detroit Lakes, MN

24-oz. vanilla candy coating 2 c. broken thin pretzel sticks (almond bark), chopped 2-1/2 c. candy corn

Spray 15x10x1-inch pan with cooking spray. Line pan with waxed paper.

In large microwavable bowl, microwave candy coating on High 1 minute 15 seconds; stir.

Contine microwaving and stirring in 15 second intervals until melted and smooth.

Stir in pretzels and 2 c. of the candy corn.

Spread mixture evenly in pan.

Spread remaining 1/2 c. candy corn evenly over top; press in lightly.

Let stand 1 hour or until completely cooled and set. Break into irregular 2- to 3-inch pieces. Cover and store at room temperature.

Microwave Special K Bars Submitted by Wanda Hagen | Detroit Lakes, MN

Mix: 1-1/2 cuc.p sugar and 1-1/2 c. corn syrup in large microwave safe bowl.

Microwave on high for 2-1/2 minutes. (I use my extra large Tupperware thatsabowl) ADD: 1-1/2 c. peanut butter.

Stir. Microwave on high 2 minutes.

STIR IN: 8 c. corn flakes (or cereal of your choice).

Place in 9x13-inch pan using buttered spatula to spread.

FROSTING: Melt 1 cup each of chocolate and butterscotch chips in microwave using medium heat setting, stirring every 2 minutes until smooth (do not use a plastic bowl)

Filling: 8-oz. pkg. cream cheese 3-1/2 c. powdered sugar 1/4 c. margarine 2 tsp. vanilla Mix until smooth spread onto cookie to make sandwich.

Gingerbread House Submitted by Shari Swanson | Buhl, MN

2-3/4 c. flour 3 tsp. baking powder 1/4 tsp. salt 1 tsp. cinnamon 1 tsp. ginger 1/8 tsp. cloves 2/3 c. molasses 1/3 c. packed brown sugar 1 egg 1/2 c. vegetable oil Mix all ingredients together thoroughly. Dough will be stiff. Chill overnight or longer. Roll dough out on an oiled piece of foil placed on a cookie sheet, at least 18x12-inches. Bake at 300˚F for 25-30 minutes. Bread must be thoroughly baked or roof will cave in. Place pattern on hot bread and cut out the pieces, lift and put on cooling racks. Bake at least a day ahead of assembly.

Royal Icing: 3 egg whites (room temperature) 1/2 tsp. cream of tartar 1 lb. powdered sugar Beat with mixer 7-10 minutes. (Use a glass or ceramic bowl to avoid any grease residue.)

Place icing on sides and ends of pieces, place sides together and hold one or two minutes until stable. Put roof on after the sides are dry. Decorate as you wish. I like to use a board with a nighlight in the center to build the house on so we can light it up and the warmth of the light brings out the aroma of the gingerbread. I like to cut my pieces before it bakes and then again after. If you would like a stained glass look, cut windows before baking and crush colored hard candies and sprinkle in the cut out window area. It’ll melt and look pretty. I don’t have the pattern but you can make your own. A basic house pattern looks like this:

Homemade Oreo Cookies Submitted by Kristi Olson | Detroit Lakes, MN

2 pkgs. Devils food cake mix 1-1/2 c. solid shortening super moist 4 eggs Mix and make into small balls, place on cookie sheet and slightly flatten. Bake at 350ºF for 9 minutes, cookies will look uncooked, let them cool.

Save window cutouts for shutters. Save door cutout and set it ajar when assembling. Roof needs to be bigger than the length of the sides and depth of pitch. Cut chimney from front pieces and add to roof.

Holiday Traditions 2013 | PG 27

Melted Snowman Cookies Submitted by Kari Pederson | Detroit Lakes, MN

Cookies: 1 package of Sugar Cookie Mix (or your own favorite recipe) 10 large marshmallows icing: 1 c. powdered sugar 1 Tbsp. light corn syrup 4 tsp. milk Food coloring 1 tsp. clear vanilla extract Mix the cookie mix together, then take a small chunk and flatten to about 1/4 to 1/2-inch. Bake the cookies according to the package or your own sugar cookie recipe. When they’re done, let them cool on a rack. Mix together ingredients for icing without food coloring.

When the cookies have cooled, ice the cookies allowing some of the icing to drip over the edges for the melting effect. Spray a microwave safe plate with cooking spray and place the marshmallows on it. Microwave on high for 20 seconds making sure they don’t get too fluffy. Spray your fingers with cooking spray and place the marshmallows on the iced cookies. Allow the marshmallows to cool and then start decorating. Add food coloring to small portions of icing for buttons and scarves. You may also use small candies for frosting to decorate. It may be easier to decorate the face and arms first and then add the scarf and buttons.

black olives and sour cream. Serves 10-12

SANTA’S PERSONAL HOTLINE

(951) 262-3062* Call Santa and tell him what you want for Christmas...

Chocolate Covered Chips Submitted by Beth Ann Tank | Brainerd, MN

1-1/2 lb. white candy coating coarsely chopped 1 (14-oz.) pkg. ridged potato chips 1-1/2 lb. milk chocolate or dark candy coating, coarsely chopped In microwave melt white coating til smooth. Dip chips halfway in coating, allow excess to drip off. Place on waxed paper on baking sheet to set. Melt the milk or dark chocolate. Dip other half of chips, allow to drip off. Place on waxed paper to set. Store in air tight container. Makes about 4 lbs.

Beefy Mexican Hot Dish Submitted by Beth Ann Tank | Brainerd, MN

1-1/2 lb. hamburger 1 can whole tomatoes 1 can refried beans

12-oz. cheddar cheese 8 tortillas 1 pkg. taco seasoning

Brown hamburger, tomatoes, beans, taco seasoning and 1/3 cup water.

Simmer 5 minutes. Grease 9x13-inch pan. Place 4 tortillas in bottom of pan. Add 1/2 of the meat mixture and 1/2 of the cheese. Add the rest of the tortillas and meat mixture. Bake at 350˚F. Top with lettuce, tomatoes,

*Local rates may apply.

PG 28 | Holiday Traditions 2013

COOKIES & BARS

Date Filled Cookies

No-Bake Peanut Butter Bars

Submitted by Sandra Bulik | Detroit Lakes, MN

1 stick (1/2 c.) melted butter 1 c. powdered sugar 1 pkg. of graham crackers or 1 c. peanut butter, extra crunchy about 1 c. crushed 1 c. milk chocolate chips In a medium-sized bowl, mix the melted butter, graham cracker crumbs (I like mine pretty coarsely crushed), and powdered sugar together until combined. Stir in peanut butter. Spread into a 9x13-inch pan and pat down firmly. (If you want bars to be THICKER, use a SQUARE pan. I like thinner so I use a 9x13-inch pan.)

In a small bowl, microwave the chocolate chips until melted. Stir until smooth. Spread over peanut butter layer. Chill until completely firm, at least 3 hours.

Submitted by Donna Savageau | Detroit Lakes, MN

filling: 1 large pkg. dates, cut fine 1 tsp. orange rind, grated 1 c. sugar 3/4 c. walnuts or pecans, chopped 1 c. water Combine dates, sugar and water. Boil for two minutes, stirring constantly. Add orange rind and nuts. cool. dough: 1 c. butter 1 tsp. soda 1-1/2 c. packed dark brown sugar 1 tsp. cream of tartar 2 eggs 1/2 tsp. salt 1-1/2 c. quick oats 1 tsp. vanilla 3-1/4 c. sifted flour Cream butter and sugar. Add eggs one at a time. Add oats and sifted flour and rest of the ingredients. Chill dough several hours. Roll out dough and cut with 2-1/2 “ round cookie cutter.

Spread a teaspoon of date filling on half of cookie and fold over. Place on ungreased cookie sheet and bake 375˚F for 8 to 10 minutes. Makes seven dozen cookies.

Cherry Slices Submitted by Doris Myers | Frazee, MN

BASE: 1 c. flour 1/2 c. butter

1 Tbsp. brown sugar

Mix all above ingredients and pack in shallow pan. Pack up sides. Bake 5 minutes at 400°F. 1 c. brown sugar 3/4 c. chopped nuts 1/2 c. coconut 1 bottle marachino cherries cut in small pieces

2 eggs 3 Tbsp. flour 1 tsp. baking powder

Mix above ingredients and pour over base, and bake for 25 or 30 minutes at 350°F. Cool. Coat top with powdered sugar icing. Make icing with cherry juice instead of milk. Leave for several days before slicing. This keeps a long time.

Layered Mint Chocolate Fudge Submitted by Lori Dirckx | Detroit Lakes, MN

1 (12-oz.) pkg. Semi-sweet chocolate chips 1 (14-oz.) can sweetened condensed milk 2 tsp. vanilla 1 c. (6-oz.) White chocolate chips 1 Tbsp. Peppermint extract Few drops of red or green food coloring Line an 8- or 9-inch square pan with waxed paper. In microwave or heavy sauce pan melt the semi-sweet chocolate chips and 1 cup of the sweetened condensed milk. Make sure to stir mixture often during the melting process. When completely melted, remove from microwave and add the vanilla. Spread half of the chocolate mixture in the bottom of the lined pan.

Chill for 20-30 minutes. Keep the remaining chocolate mixture at room temperature.

While stuff in pan is chilling, melt together the white chips and the remaining sweetened condensed milk. Stirring often during melting process.

Stir in the peppermint and drops of food coloring. Spread the peppermint mixture over the chilled mixture in the pan. Chill again for 20-30 minutes.

After it is chilled, spread with remaining chocolate mixture. You may need to melt the chocolate mixture again to make it easier to spread over the peppermint chilled mixture.

Chill for 4 hours or overnight, until completely firm. Then turn fudge onto cutting board, peel off waxed paper and cut into squares. Store loosely covered at room temp.

Holiday Traditions 2013 | PG 29

Mountain Cookies

Cherry Mash Candy

Submitted by Lori Dirckx | Detroit Lakes, MN

Submitted by Doris Myers | Frazee, MN

1 c. butter 1 c. confectioners’ sugar 2 tsp. vanilla extract 2 c. all-purpose flour 1/2 tsp. salt 1 (3-oz.) package cream cheese, softened 1 c. confectioner’s sugar

2 Tbsp. all-purpose flour 1 tsp. vanilla extract 1/2 c. chopped pecans 1/2 c. flaked coconut 1/2 c. semisweet chocolate chips 2 Tbsp. water 1/2 c. confectioners’ sugar 2 Tbsp. butter

Preheat oven to 350˚F (180˚C).

TO MAKE DOUGH: In a mixing bowl, cream 1 cup butter, 1 cup confectioner’s sugar and 2 teaspoons vanilla. Combine 2 cups flour and 1/2 teaspoon salt. Gradually add to the creamed mixture and mix well. Shape into 1 inch balls; place 2 inches apart on ungreased baking sheets. Make a deep indentation in the center of each cookie. Bake for 10 to 12 minutes or until the edges just start to brown. Remove to wire racks to cool completely.

TO MAKE filling: Beat cream cheese, 1 cup confectioner’s sugar, 2 tablespoons flour, and 1 teaspoon vanilla in a mixing bowl. Add pecans and coconut; mix well.

Spoon 1/2 teaspoon of the filling into each cookie. to make topping: Heat chocolate chips, 2 tablespoons butter or margarine and water in a small saucepan until melted. Stir in 1/2 cup confectioner’s sugar. Drizzle over cookies.

Oreo Truffle Balls Submitted by Lori Dirckx | Detroit Lakes, MN

1 pkg. double stuff Oreo cookies 2 (8-oz.) pkgs. cream cheese

1 to 2 pkgs. almond bark (White or chocolate, your choice)

Crush Oreo cookies and mix with softened cream cheese. Put mixture in refrigerator to harden slightly. Roll mixture into 1 inch balls. Put in refrigerator or freezer to harden. Melt almond bark and dip balls into melted bark.

Chocolate Caramel Candy Submitted by Audrey Savig | Audubon, MN

Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter.

Stir over low heat until melted. Spread onto the bottom of a lightly greased 13x9-inch pan. Refrigerate until set.

FILLING: Melt 1/4 cup butter in a saucepan. Add 1 cup sugar and 1/4 cup evaporated milk. Bring to boil and stir for 5 minutes. Remove and stir in 1-1/2 cup marshmallow cream, 1/4 cup creamy peanut butter, and 1 tsp. vanilla. Add 1 cup chopped peanuts. Spread over first layer. Refrigerate until set.

Combine 14-oz. caramels and 1/4 cup whipping cream in saucepan; stir over low heat until melted. Spread over filling. Refrigerate until set.

In a saucepan, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter; stir until melted. Pour over the caramel layer. Refrigerate. Cut into 1 inch squares. Store in fridge. Makes 8 dozen.

BOTTOM LAYER: 1 (12-oz.) pkg. chocolate chips 1/4 c. peanut butter

1-1/2 c. chopped walnuts

Melt chips and add peanut butter and nuts. Pour into butered 9x13-inch pan. Cool until set.

SECOND LAYER: 1/2 c. butter or margarine 2 c. sugar 2/3 c. evaporated milk

12 large marshmallows or 1 c. plus 10 miniature

Bring to a boil and boil for 5 minutes stirring constantly as it scorches easily. Add 12-oz. package cherry chips and 1 tsp. vanilla. Pour on the first layer and cool thoroughly.

TOP LAYER: Repeat the bottom layer.

Fudgey Chocolate Brownies Submitted by Audrey Savig | Audubon, MN

Melt over hot water and cool: 12-oz. chocolate chips Mix 4 eggs: 1-1/4 c. brown sugar 1/2 tsp. salt

2 sticks of butter 1 Tbsp. vanilla

Add chocolate mixture to egg mixture. Add 2/3 cup flour to mixture, a little at a time. Place in oiled cake pan. Bake at 350˚F-375˚F for 20-25 minutes.

Caramel Bars Submitted by Lori Dirckx | Detroit Lakes, MN

1 c. flour 3/4 c. melted butter 3/4 c. brown sugar 1/2 tsp. salt 3/4 c. oatmeal 1/2 tsp. baking soda Mix above ingredients together (double if you like more crunch). Set aside.

Top Half: 1 can sweetened condensed milk 32 caramels ( or bag of caramel bits) Melt caramels in sweetened condensed milk. Stir constantly or use a double boiler, it scorches easily.

Line a 9x13-inch pan with parchment paper. Put half of first mixture in the pan. Sprinkle with chocolate chips if desired.

Pour milk and caramel mixture over the chips. Sprinkle second half of first mixture on top. Bake at 350˚F for 15-18 minutes or until golden brown.

Every day is a news day www.dl-online.com

PG 30 | Holiday Traditions 2013

DESSERTS

Old Fashioned Banana Cream Pie Submitted by Tiffany Stevens | Detroit Lakes, MN

Crust: 2 c. graham creacker crumbs 1/3 c. + 2 Tbsp. melted butter Melt butter and mix with crushed graham crackers. Press into the bottom of pie plate.

Pie filling: 3 c. milk 2 Tbsp. butter 3/4 c. sugar 1/2 tsp. banana flavoring 1/3 c. flour 3 egg yolks 1/4 tsp. salt 3 bananas, sliced 1 tsp. vanilla Slice bananas on top of crust. Mix pie filling ingredents on medium heat, stirring until mixture is pudding-like texture. Pour over bananas in pie plate. Place in refrigerator to set.

Topping: 2 c. heavy cream 2 tsp. vanilla 3 Tbsp. sugar Mix three ingredients with a mixer and spread over pie just before serving.

Chocolate Pudding Cake Submitted by Karen Hanson | Detroit Lakes, MN

1 c. flour 1/2 c. 1% milk 1/2 c. Splenda Sugar Blend, divided 1/4 c. canola oil 1/2 c. unsweetened cocoa, divided 1 c. hot water 2 tsp. baking soda 1 tsp. vanilla 1/4 tsp. salt 1/4 c. packed Splenda brown sugar 1/2 tsp. cinnamon

Preheat oven to 350°F. Coat 10-inch pie pan with cooking spray. In a large bowl, whisk flour 1/4 cup Splenda sugar, blend 1/4 cup cocoa powder, baking powder, soda, salt and cinnamon. Stir in milk, oil and vanilla, batter will be thick. Spread batter in pan and sprinkle with Splenda brown sugar. Blend remaining 1/4 cup Splenda sugar and 1/4 cup cocoa and pour hot water over top. Bake 30-35 minutes or until cake is set on top and pudding bubbles up through cake. Cool 10 minutes. Makes 8 1/2 cup servings.

Oreo Dessert Submitted by Wanda Hagen | Detroit Lakes, MN

1 pkg. Oreo cookies 1 stick of butter 1 (8-oz.) cream cheese 2 small containers of Cool Whip 2 small boxes chocolate pudding or 1 big one (instant) 2 c. of milk 1 c. powder sugar Crush Oreo’s in the bottom of the pan, pore 1 stick of butter (melted) over Oreos, set in fridge to harden 3-5 minutes.

Mix 8-oz. cream cheese, 1 cup powder sugar, and 1 cup Cool Whip (may need more). Mix till creamy enough to spread over Oreo crust.

Mix 2 boxes of chocolate pudding and 2 cups of milk, spread over next layer.

Last step, spread Cool Whip and sprinkle with the rest of your crushed Oreos.

Cran-Fruit Coffeecake Submitted by Luanna Lake | Detroit Lakes, MN

Topping: 1/4 c. all-purpose (plain) flour 1/2 c. packed brown sugar

1/4 c. chopped pecans 2 Tbsp. trans-free marg., melted

3/4 c. all-purpose (plain) flour 2 egg whites 3/4 c. whole-wheat flour 4 Tbsp. trans-free margarine 3/4 c. sugar 1 c. chopped fresh cranberries 1 1/2 tsp. baking powder 1/2 c. chopped dried fruits, 1/4 tsp. baking soda such as raisins, pineapple, 1 1/4 tsp. vanilla extract apples and appricots 8 oz. fat-free sour cream Preheat oven 350°. Lightly coat 10-inch round pan with cooking spray.

For topping, combine flour, brown sugar and chopped pecans in a small bowl. Pour in melted margarine. Mix well, it should look crumbly. Set aside.

In a large bowl, combine flour, sugar, baking powder and baking soda. Whisk to blend.

In a separate bowl, mix together vanilla, sour cream, egg whites and margarine. Beat on low to medium speed until well blended, about 2 minutes.

Gently blend flour mixture to sour cream mixture with a spoon until smooth.

Put half of the batter into the pan. Top with chopped cranberries and dried fruit. Spread the remaining batter over the cranberries and dried fruit. Sprinkle with topping. Bake until a wooden toothpick inserted into the center comes out clean, about 45 minutes. Cut into 10 wedges, serve warm.

Holiday Traditions 2013 | PG 31

Walnut Orange Coffee Cake

Best Fudge Cake

Submitted by Doris Myers | Frazee, MN

Submitted by Audrey Savig | Audubon, MN

1 c. quick cooking oats flour 1-1/2 c. orange juice 1/2 c. butter 1/2 c. sugar 1/2 c. packed brown sugar 2 eggs 1 tsp. vanilla

1-3/4 c. all-purpose 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1/4 tsp. ground cinnamon 1/2 c. chopped walnuts 1 Tbsp. grated orange peel

Topping: 1-1/2 c. packed brown sugar 3 Tbsp. orange juice 3/4 c. butter, cubed 3 c. flaked coconut 3 Tbsp. grated orange peel 1-1/2 c. chopped walnuts

In a small bowl, stir oats and orange juice until softened. Set aside. In a mixing bowl, cream butter and sugars, beat in eggs and vanilla until well combined. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with oat mixture. Stir in the walnuts and orange peel. Pour into greased 9x13x2-inch pan or baking dish. Bake at 350°F for 25-30 minutes or until toothpick inserted near the center comes out clean.

In a small saucepan, combine brown sugar, butter, orange peel and juice, bring to a boil; reduce heat. Cook for 1 minute, remove from the heat, stir in the coconut and walnuts, gently spread over the warm cake, broil 4 inches from the heat for 2 minutes or until the topping is bubbly. Yield: 12-15 servings.

Grease and flour two 9-inch round layer pans.

Melt 3 squares unsweetened chocolate in saucepan over very low heat.

Beat 1 stick butter in large bowl. Add 2-1/4 cup brown sugar and 3 eggs. Beat on high speed until light.

Beat in 2 tsps. vanilla and chocolate with mixer at low speed; add 2 tsp baking soda and 1/2 tsp. salt.

Add 2-1/4 cup sifted cake flour alternately with 1 cup sour cream, beating on low speed until smooth. Pour in 1 cup boiling water; stir with a spoon until blended. Pour into greased pans.

Bake 350°F for 35 minutes or until center springs back when touched lightly with fingertip. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely.

To make four layers, split each layer into 2 with a long, serrated knife.

Make the whipped cream filling by beating 1-1/2 cups heavy cream with 1/2 cup powdered sugar, and 1 tsp. vanilla until stiff. Place filling between the four layers.

FUDGE FROSTING: In saucepan, bring 1 cup sugar, 5 Tbsp. butter, and 1/3 milk to a boil, stirring constantly; boil one minute.

Remove from heat and stir in 1 cup chocolate chips until melted.

Stir until spreading consistency and spread on cooled cake.

Hidden Treasure Cake Submitted by Audrey Savig | Audubon, MN

Hot Fudge Pudding Cake Submitted by Doris Myers | Detroit Lakes, MN

1 c. flour 3/4 c. sugar 2 Tbsp. cocoa

STIR INTO DRY MIXTURE: 1/2 c. milk 2 Tbsp. melted butter

2 tsp. baking powder 1/4 tsp. salt

Blend in 1 c. chopped nuts

Spread in 9x9-inch pan. Sprinkle mixture of: 1 cup brown sugar, 1/4 c. cocoa. Pour over entire batter 1-3/4 c. hot water. Bake at 350°F oven for 45 minutes.

Ice Cream Sandwich Dessert Submitted by Cindy Weekley | Detroit Lakes, MN

11 ice cream sandwiches 1/4 c. chocolate syrup 1 (12-oz.) jar caramel ice cream 1/2 pkg. (4-oz.) of milk chocolate topping toffee bits 1 (12-oz.) tub cool whip (thawed) Arrange 9 ice cream sandwiches in an ungreased 12x9x2-inch dish. Cut remaining sandwiches in half lengthwise and fill in the spaces in the dish.

Spread with caramel and then cool whip. Drizzle with chocolate syrup.

Sprinkle with milk chocolate toffee bits. Cover and freeze for at least 45 minutes. Cut into squares. Yield: 15-18 servings. This keeps well in freezer for up to two weeks.

Mash 2 bananas in a mixing bowl. Melt 2/3 cup margarine and pour over bananas. Add 1-1/2 cups sugar, 3 eggs, 3/4 cup buttermilk, and 1 Tbsp. vanilla. Beat on medium speed for 1 minute.

Place into sifter 3 cups flour, 2 tsps. baking powder, and 1/2 tsp. salt.

Add one-half of the sifted flour mixture into banana mixture. Beat for 30 seconds. Add the remaining one-half flour mixture to batter, and beat until well mixed Strain one 15-oz. can of pineapple tidbits into strainer and drain well.

Add to cake mixture.

Pour the batter into greased cake pan and spread evenly. Add 16-oz. of canned peaches into strainer and drain well. Lay peach slices in rows on top of cake batter.

Place pan on middle rack in oven. Bake 35 to 40 minutes at 350°F oven.

Pumpkin Crunch Submitted by Jean A. Hartl | Detroit Lakes, MN

1 (15-oz.) can pumpkin 3 eggs 1 (12-oz.) can evaporated milk 1-1/2 tsp. cinnamon 1-1/2 c. sugar

Combine above ingredients and pour into greased 9x13-inch pan.

1 yellow cake mix 1 c. melted butter

Sprinkle cake mix on top of pumpkin mixture and pour melted butter over top. Bake at 350°F for 1 hour and 10 minutes.

PG 32 | Holiday Traditions 2013

Pumpkin Cheesecake Bread with Cinnamon Glaze Submitted by Mary Brenk | Detroit Lakes, MN

FILLING: 1 (8-oz.) cream cheese, softened 3/4 c. sugar 1 Tbsp. flour BREAD: 1-2/3 c. flour 1 tsp. baking soda 1/2 tsp. salt 1/2 tsp. ground cinnamon 1/2 tsp. ground cloves 1/4 tsp. ginger

1 egg 1 tsp. vanilla

1/4 tsp. nutmeg 1-1/4 c. pumpkin puree 1/2 c. canola oil 2 eggs 1-1/2 c. sugar 1 c. chopped pecans or walnuts,

CINNAMON GLAZE: 1 c. powdered sugar Garnish 1/2 c. chopped pecans 2-1/2 Tbsp. Half & Half or walnuts 1 tsp. cinnamon

Preheat oven to 325°F. Grease and flour two 8-inch loaf pans. In one bowl, combine the filling ingredients. Beat until smooth and creamy. Set aside. In another bigger bowl, blend the flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg and set aside. In another bowl, combine the pumpkin, oil, eggs, and sugar. Mix well. Then stir the pumpkin mixture into the flour mixture until combined. Fold in the nuts.

Pour half of the pumpkin bread batter equally into two pans. Then spoon the cream cheese mixture evenly over both. Now spoon over the rest of the pumpkin batter over each loaf. With a knife stuck just in the top layer of pumpkin and the cheesecake layer, swirl the layers around to marble the top part of the bread.

Bake for 55-60 minutes, when a toothpick comes out clean. Cool the bread in the pans for 10 minutes. Then remove to a rack. Let them cool a little bit more while you make the glaze. Mix the powdered sugar and Half & Half.

Then stir in the cinnamon. It should be a glaze consistency.

Pour evenly over both loafs with a spoon. Sprinkle the nuts over the top.

Let the bread finish cooling.

Buttermilk Pie with Glazed Cranberries Submitted by Beth Ann Tank | Brainerd, MN

1 (9-inch) pie crust 1-1/2 c. sugar 3 Tbsp. flour 3/4 c. butter, melted 4 large eggs

1 c. buttermilk 1 Tbsp. vanilla extract 3 c. fresh cranberries 3 Tbsp. seedless raspberry jam

In bowl whisk sugar and flour. Add melted butter and eggs til smooth.

Add buttermilk and vanilla, whisking til smooth. Pour in prepared pie crust. Bake 350˚F for 45-55 minutes. Let cool completely.

In bowl combine cranberries and raspberry jam stirring to coat. Spoon over pie. Serve immediately. Store covered for 3 days in refrigerator.

Cranberry Crunch Submitted by Beth Ann Tank | Brainerd, MN

1 c. quick cooking oats 1 (14-oz.) can whole berry 1/2 c. all-purpose flour cranberry sauce 1 c. brown sugar, firmly packed whipping cream or ice cream, 1/2 c. butter optional Spray 9-inch pie plate or 8-inch square pan. Set aside.

In bowl combine oats, flour and brown sugar. Stir til blended. Cut butter in with fork til mixture is crumbly. Pat half of oat mixture in dish to form a crust. Spread cranberry sauce over crust and top with remaining oat mixture. Bake at 350˚F for 45 minutes to an hour, til topping is lightly brown. Serve warm or cool. Serve 4-6

Baked Date Pudding Submitted by Audrey Savig | Audubon, MN

Beat 3 eggs together with 1 cup sugar until light. Add 1/4 cup flour, 1 tsp. baking powder, and 1/4 tsp. salt to egg-sugar mixture. Stir in 1 cup chopped dates and 1 cup broken walnut pieces. Place in greased 8x8-inch pan and bake in pan of hot water in 350°F oven for 1 hour.

Serve warm. Makes 6 servings. The crust is crisp, the center gooey!

Raisin Cake Submitted by Shirley Askelson | Perham, MN

2 c. raisins 2 c. sugar 1/2 c. lard 2-1/3 c. water

1 tsp. salt 1 tsp. cinnamon 1/2 tsp. cloves

Boil all together 10 minutes. When cool add 3-1/2 c. flour, 1 heaping teaspoon soda, dissolved in a little water. Add nuts if you wish. Can also add fruit cake mix. Bake at 300°F for 1 hour.

Holiday Rum Balls Submitted by Beth Ann Tank | Brainerd, MN

1 (12-oz.) pkg. Vanilla Wafers, finely crushed 2 c. Confectioners sugar 1 c. walnuts, finely chopped

1/4 c. baking cocoa 1/2 c. light corn syrup 1/4 c. rum additional confectioners sugar

In large bowl put crushed wafers, confectioners sugar, walnuts and cocoa. Mix til blended. In another bowl mix corn syrup and rum, stir in crumb mixture. Shape into 1-inch balls. Roll in additional confectioners sugar. Store in air tight container. Makes 2-1/2 dozen balls.

Sales and Custom Installation of Ceramic Tile, Porcelain Tile and Natural Stones

Tim Schons

(218) 847-4722 • (218) 849-5560

14833 East Fox Lake Rd. • Detroit Lakes, MN 56501

Holiday Traditions 2013 | PG 33

TEA LIGHT SNOWMAN Battery Operated Tea Lights Ribbon Top Hat Black Sharpie Marker The flame of the battery operated tea lights make a perfect carrot nose for a snowman.

Use any ribbon you like to tie around the tea light with a bow at the bottom. Hot glue a ribbon for hanging on the top, and then hot glue a Top Hat for the complete look. (Top Hat was found at Ben Franklin in Detroit Lakes) Simple and quick!

Kristine M. Riewer, DDS Donald L. Steinmetz, DDS Ryan R. Manke, DDS

701 Hwy 10 E Detroit Lakes, MN (218) 847-9214

1-800-244-5709 • 218-935-2517

502 North Main Street • Mahnomen, MN 56557

"New Patients Welcome"

www.wildriceelectric.com

Heartfelt Appreciation To all of the people we have had the pleasure to serve this year, we say thank you and wish you all the best in the New Year.

1583 Hwy 10 West Detroit Lakes

218-847-1126

www.walmart.com

Join us Tuesday, December 10th, 5-7 pm for our annual

Taste Of The Holidays!

PG 34 | Holiday Traditions 2013

Take a break...

let us cook for you! tuesdays

Bacon Beer Cheese Potato Soup

Wednesdays

Meat Raffle 6:30pm 99¢ Tacos 5-10p.m.

Trivia 8p.m.

Chicken Tortilla Soup

thursdays

1/2 Price Appetizers 5-8 50¢ Wings Chicken Dumpling Soup

fridays

$5.99 Phillies Soup:Cook’s Choice

Your Burger & Grinder Headquarters!

sundays

2-4-1- Burgers 5-8p.m.

bleacher apparel makes a great gift deck overlooking dead shot bay

“Voted best burger in lakes area” WINTER HOURS: Tuesday-Thursday 11a.m. - Midnight Friday-Saturday 11a.m. - 1 a.m. • Sunday Noon - 10p.m.

218-844-6820

Holiday Traditions 2013 | PG 35

Creamy Creations &

cheesecakes

more

866-668-3029

18633 Cty Hwy 14 • Callaway, MN 56521

No Time to Bake for the Holidays?

Call to order your Christmas Goodies!

Creamy Creations is an artisan bakery located in Callaway, MN. Each cheesecake is made from the heart and we don’t skimp. We use only Philadelphia Cream Cheese™ and fresh ingredients to achieve the greatest taste possible.

You’ll love our amazing cheesecakes!

PG 36 | Holiday Traditions 2013

SPEAK EASY ITALIAN • STEAKS • SEAFOOD • PIZZA

1100 North Shore Drive • Detroit Lakes, MN • 218-844-1326 • www.speakeasydl.com

— family owned and operated —

Make your

y a d i l Ho rty a P reservations now!

Booking parties for November, December, & January

We have accomodations for up to 400 people!

Join Us

NEED A LOCA TION FOR

r u o y n a l P

Business Meetings New Years Eve J D C i of r At-OCMLOSE STATwE-eOFh-Tave with us!

S

HT g I N Y A FRID 9PM

Great Gift Idea!

HE AUDIO & V -ART ISUAL EqUIPME NT

SPE A EAS K Y gIF

Make your reservations for our annual

T C A

RD

t y a a e r d n G Su h c n u r B Starts at 10a.m.

LUNCH MON-SAT 11-4 SUNDAY 10-4 DINNER EVERY DAY 4-10

Gala

with Doc and the Scrubs

844-1326

www.speakeasydl.com

Holiday Traditions 2013 | PG 37

“The Lakes Area Dining Destination” Creating Fabulous Food & Memories Nightly

Charcoal Grilled Steaks, World Renowned BBQ Ribs & Fresh Seafood.

34785 Co. Hwy. 4 • Frazee, MN • On Beautiful Rose Lake website: spankysstonehearth.com Contact us at: 218-334-3555 or 218-342-3479 email: info@spankysstonehearth.com

hours: October - May Wednesday-Sunday at 5:00pm May - September Open 7 days a week at 5:00pm

Follow us on Facebook

PG 38 | Holiday Traditions 2013

Main Street Restaurant Stop in and register to win a 5 to be given away every $10 Gift Monday in December.

Certificate!

! l a i c e p S t u Takeo Cheeseburger $ 00

5

& Fries

5 6

$ 59 3 Egg Omelet $ 69 2 Egg Omelet

Includes Hashbrowns & Toast!

We have Gift Certificates that make wonderful presents!

Pie & Coffee

2

Mon-Fri 2-4pm

$ 09 Mon-Fri 7-11am

Combo Meal

Includes French Fries & Pop!

5

$ 99

Mon-Fri 11am-close

900 Washington Ave. • Detroit Lakes, MN • 847-3344 Open Mon-Fri 7 am-4:45 pm • Sat 7 am- 3:45 pm • Sun 8 am-1:45 pm

Holiday Traditions 2013 | PG 39

Breakfast Served all day!

Lunch & Dinner Great with a slice of pie!

Holiday Bake Shop Holiday Happiness In Every Bite

Join MyPerkins™ at perkinsrestaurants.com

Brighten Someone’s Day with a Perkins Gift Card

990 U.S. 10 • Detroit Lakes, MN 56501 (218) 847-1666

PG 40 | Holiday Traditions 2013

y r r e M tmas s i r h C

from all of us at your local Community Co-op!

• Quality Cenex Fuels • Propane • Hunting & Fishing License • Drive Thru • Expanded Seating • Free Wi-Fi

Community Coops 14583 Highway 10 West • Lake Park, MN 56554 • 218-238-5911 911 Hwy. 34 E • Detroit Lakes, MN 56501 • 218-847-3190 Pump 24 • Mahnomen, MN • 218-935-2258 Twin Valley • 218-584-5171 Flom • 218-567-8538