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Christmas

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TRADITIONS 2015

Look inside for a collection of locally submitted

recipes and craft ideas

A SUPPLEMENT TO THE DETROIT LAKES TRIBUNE, DECEMBER 16, 2015


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PG 2 | CHRISTMAS TRADITIONS 2015


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CHRISTMAS TRADITIONS 2015 | PG 3


Index APPETIZERS......................... 6 BREAD.................................. 8 HOMETOWN CRAFTS....... 10 BRUNCH..............................14 SALADS...............................16 SOUPS & STEWS................18

Our Christmas Traditions... We are excited to present the 2016 Christmas Traditions issue! Once again our readers have shared their best recipes and some of their inspiring craft projects. Thank you to all of you for participating! This year we partnered with Hometown Crafts for our Special Section. They are generously giving $300.00 in prize packages to our winners. Look inside for a story on the wonderful lady who owns this business - Cindy Mc Cullough. From all of us at the Detroit Lakes Tribune, we wish you and your loved ones a very happy Christmas and New Year. Thank you for being loyal readers. We also ask you to thank the many businesses that advertise in this section— they make it possible to bring it to you! Mary Brenk, Publisher Mary Brenk, publisher Pippi Mayfield, magazine editor Viola Anderson, circulation manager Sara Leitheiser, creative manager

VEGETABLES......................20 WINNERS........................... 23 . MAIN DISHES..................... 24 COOKIES & BARS.............. 28 DESSERTS......................... 30

See page 10 for our featured story with Hometown Crafts and Fabrics owner Cindy McCullough on what Chritmas trends are new this year.


It’s Beginning to Look a lot Like

Cocktails APPLE PIE SANGRIA

INGREDIENTS:

1 750 ml bottle Riesling 1 and 3/4 cups apple cider 1/2 cup Green Apple Vodka 1/4 cup orange juice juice from 1 lemon 3 cinnamon sticks (plus more for garnish) 2 honeycrisp apples, chopped 1 orange, thinly sliced club soda, to taste

DIRECTIONS:

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Place the cinnamon sticks, and fruit in a large pitcher. Add wine, apple cider, vodka, and juices. Chill. To serve, moisten the rim of your glasses with water, turn upside down and dip in cinnamon and sugar. s Pour in the sangria with fruit Gift Card ! and add a splash of club soda. Available Garnish with a cinnamon stick.

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CHRISTMAS TRADITIONS 2015 | PG 5


APPETIZERS take a dip!

Braunschweiger Snowball

Spinach Artichoke Dip

SUBMITTED BY CANDACE OLSON | DETROIT LAKES, MN

1 (10-oz.) bag fresh baby spinach, roughly chopped 1 (14-oz.) can artichoke hearts, chopped 1/2 c. sour cream 1/2 c. mayonnaise 1/2 c. onion, finely diced 1 clove garlic, minced

SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN

1 lb. braunschweiger 1 c. mayonnaise Blend in food processor until smooth. Mound mixture into ball on a festive platter and refrigerate. 8-oz. pkg. cream cheese, softened 1/4 c. mayonnaise

1 T. milk +/- as needed

Blend together then frost ball to make snowball. Serve with rye snack bread using butter knives to spread.

Hot Party Sandwiches SUBMITTED BY CANDACE OLSON | DETROIT LAKES, MN 1 lb. hot sausage (Jimmy Dean) 1 lb. ground beef Brown together and spice with garlic and onion salt as desired. Drain off grease. Add 1 lb. Velvetta cheese till melted together. Add 1/4 c. ketchup and 1/4 c. Worcestershire sauce. Put 2 loaves party rye bread on cookie sheet, spread mixture on bread and freeze. Once frozen, put in bag. When ready to use, put on cookie sheet and broil until it bubbles. Good hot pick-up appetizer!

Crispix Snack Mix 1/2 c. brown sugar

Mix in sauce pan; bring to a boil and boil for 1 minute. POUR ABOVE OVER: 7 c. Crispix cereal 10-oz pretzels

Instructions: Spray a slow cooker (I use a 4-quart slow cooker) with non-stick cooking spray. In a large bowl, mix together spinach, artichoke hearts, sour cream, mayonnaise, onion, garlic, mozzarella cheese, parmesan cheese, garlic salt, and milk. Add salt and pepper as desired. Dump into your slow cooker. Place your cubed cream cheese on top of spinach/artichoke mixture, spread out as evenly as possible. Cook on high for 2-2-1/2 hours, or until ingredients are cooked through and the cream cheese is melted. Mix in the cream cheese keep dip on warm setting until eaten. Serve with crackers, bread, or vegetables. Prep time: 10 minutes Cook time: 2 hours

Total time: 2 hours, 10 minutes Serves: 10

This is the perfect dip for a party or get-together. Throw the ingredients in the crock pot and let it do the rest!

Creamy Sausage Dip (aka 1-2-3 Dip) SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN

SUBMITTED BY IRIS OHMAN | PELICAN RAPIDS, MN 1/2 c. corn syrup 1/2 c. butter

1 c. mozzarella cheese 1/4 c. grated Parmesan cheese 1/4 tsp. garlic salt 1/4 c. milk 1 (8-oz.) package cream cheese, cubed salt and pepper to taste

16-oz. cocktail peanuts 1 c. dried cranberries

Put on cookie sheet and bake in 250ÂşF oven for 15-20 minutes. Take out and cool and then add 16-oz. M&M candies.

PG 6 | CHRISTMAS TRADITIONS 2015

1-lb. sausage, browned and drained 2 cans Rotel tomatoes with Chili’s, undrained

3-8-oz. blocks of cream cheese salt, pepper, cilantro to taste (optional)

After browning & draining your sausage place the cream cheese in a pan over medium-low heat. Stir until cheese is melted and creamy. Add sausage back to cheese, stir well, then add tomatoes. You may add a dash of salt, pepper and cilantro if you prefer. Continue stirring dip until heated through and it just starts to bubble. Serve with corn chip scoops or wheat thins.


SUBMITTED BY SANDI NICKOLAUSON | DETROIT LAKES, MN 2() 8-inch fat free flour tortillas non-stick spray 1/3 c. reduced fat cheddar cheese 1/3 c. chopped cooked turkey or

chicken 1 green onion, chopped fine 2 Tbsp. salsa to taste

Heat non-stick skillet on medium until hot. Spray one side of tortilla and place sprayed side down in skillet. Top with last four ingredients and top with second tortilla. Spray top and cook each side 2-3 minutes until golden and cheese is melted. Cut into eight triantles and eat with more salsa.

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SUBMITTED BY MARSHA PARKER | DETROIT LAKES, MN 4 1/2 c. Crispix 4 c. popped corn 1/2 c. cashews Mix the above together

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Heat: 2 Tbsp. corn syrup 1/4 c. butter 6 Tbsp. brown sugar Pour sauce over the Crispix, cashew and popcorn mixture. Stir. Bake at 250ºF for 45 minutes. Stir every 15 minutes.

Spiked Rhubarb Slush

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Frazee, MN DetroitLakesChristmasDec6-2015_Layout 1 11/20/15 8:32 AM Page 1

SUBMITTED BY CANDACE OLSON | DETROIT LAKES, MN 1/2 c. lemon juice 2 quarts water

Boil all together and strain. Add 1 pkg. red Kool-aid and let cool. Add 2 c. vodka. Freeze. Serve half slush and half 7-up for a serving. Ice cream pail with lid works well to keep in freezer.

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2 quarts diced rhubarb (frozen is fine; fresh if summertime) 3 c. sugar

CHRISTMAS TRADITIONS 2015 | PG 7


BREADS warm yummy goodness! Quick Bread

Best Rhubarb Bread

SUBMITTED BY CANDACE OLSON | DETROIT LAKES, MN

SUBMITTED BY SANDI NICKOLAUSON | DETROIT LAKES, MN

ONION POPPY SEED LOAF 1/4 c. butter, melted 1 Tbsp. dried minced onion 1 Tbsp. poppy seed

1 large egg 1-1/2 c. packed brown sugar 1 c. buttermilk 2/3 c. vegetable oil 1 tsp. vanilla 2-1/2 c. flour 1 tsp. baking soda

(2) 10-oz. tubes refrigerated flaky biscuits

In small bowl, combine butter, onion and poppy seed. Dip each biscuit (separated) into butter mixture. In 9x5x3 bread pan, line biscuits lengthwise into two rows. Bake at 350⁰F 20-25 minutes till golden. Turn out on platter and serve warm. Makes 1 loaf

Chocolate Zucchini Bread

1 tsp. salt 2 c. chopped rhubarb 1/2 c. chopped pecans 1/2 c. sugar 1/2 tsp. cinnamon 1 Tbsp. butter

Combine first five ingredients. Combine the three dry ingredients and add to brown sugar mixture. Fold in rhubarb and pecans. Pour into two well-greased loaf pans. Top with sugar, cinnamon and butter mixture and bake at 350⁰F for 1 hour or until toothpick comes out clean. Cool 10 minutes, then remove from pan.

Starbucks Lemon Loaf

SUBMITTED BY KAREN HANSON | DETROIT LAKES, MN

SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN

Mix together: 3 eggs 2 c. white sugar

1-1/2 c. flour 1/2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 3 eggs 1 c. sugar 2 Tbsp. butter, softened 1 tsp. vanilla

1 c. oil 1 tsp. vanilla mix

Add: 2 c. zucchini Mix: 2 T. cocoa 2 c. flour 1-1/2 tsp. baking soda 1 tsp. salt

1 tsp. cinnamon 1/2 pkg. chocolate chips 1 c. walnuts

Add to first mixture. Bake at 350⁰F for 1 hour. Makes 2 9x5 pans.

Marshmallow Cresent Rolls SUBMITTED BY IRIS OHMAN | PELICAN RAPIDS, MN 1 or 2 tubes of cresent rolls large marshmallows

melted butter cinnamon sugar

Separate rolls. Press flat. Roll marshmallows in melted butter and then in cinnamon sugar. Place roll around marshmallow. Dip one end of each roll-up in melted butter and place in individual muffin tin cup. Bake at 350⁰F until golden brown.

PG 8 | CHRISTMAS TRADITIONS 2015

1 tsp. lemon extract 1/3 c. lemon juice 1/2 c. oil (recommend coconut oil) lemon icing 1 c. plus 1 Tbsp. powdered sugar 2 Tbsp. whole milk (I use 2%) 1/2 tsp. lemon extract

Instructions: Combine flour, baking soda, baking powder and salt in a bowl. Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl. Pour wet ingredient into the dry ingredients and blend until smooth. Add oil and mix well. Pour batter into a well greased 9x5-inch loaf pan. Bake at 350ºF for 45 minutes or until a toothpick stuck into center of the cake comes out clean. Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed. When the loaf is cool, remove it from pan and frost the top with the icing. Let the icing set up before slicing.


Pull Apart Pizza Bread SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN Preheat oven to 350°F. Use Bundt pan 2 cans of pizza dough or biscuits 2 c. mozzarella cheese 2 Tbsp. of a really good Italian seasoning or basil flakes 1/3 c. olive oil

8-oz. package of Canadian bacon or pepperoni 1 c. parmesan cheese Add 1/2 tsp. of fresh garlic or garlic powder

Cut pizza dough or biscuits into quarters. Cut the Canadian bacon/pepperoni into smaller pieces. Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough. Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked). TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it’s done. Flip over on to a plate while it’s still hot. Serve with a side sauce and enjoy!

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Rhubarb Bread

Season’s Greetings from

ANGLO-AMERICAN

SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN 350°F for 5O minutes (muffins - 30 minutes) 1-1/2 c. brown sugar 2-1/2 c. flour 2/3 c. canola oil 1 tsp. baking soda 1 egg 1 tsp. salt 1 c. buttermilk (or soured milk) 1 tsp. vanilla 1-1/2 c. to 2 c. rhubarb, chopped

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Topping: 1/4 c. sugar and 1 tsp. cinnamon

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Mix ingredients well. Spray Bundt pan or 2 loaf pans. Sprinkle topping mixture in the pan(s). Pour batter in pan(s) and bake.

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Best Banana Bread

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SUBMITTED BY BEVERLY WANDER | DETROIT LAKES, MN 1/2 c. shortening 2 eggs 1 c. mashed bananas 1/2 tsp. salt 1/2 tsp. baking soda

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Cream butter and sugar, add eggs, one at a time. Sift flour, baking powder, salt and soda and mix well with the mashed bananas. Put in two loaf pans and bake for 45-50 minutes at 350ºF.

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CHRISTMAS TRADITIONS 2015 | PG 9


Hometown Crafts and Fabrics owner Cindy McCullough keeps up on the latest Christmas trends each year and stocks her store full of ideas and gifts.

CLAMORING FOR CHRISTMAS Hometown Crafts and Fabrics has all the latest trends in Christmas décor STORY BY PIPPI MAYFIELD “It’s fun to have the store bursting with Christmas,” Hometown Crafts and Fabrics owner Cindy McCullough said. It’s also good, she said, to have a local store on top of all the Christmas trends each year. And there’s something about this year that has people clamoring for Christmas. Already selling out of certain pieces before deer hunting weekend, McCullough is surprised at how quickly and freely people are shopping this year — which is a good thing. Like every holiday season, new trends are popping up, and McCullough plans to stay on top of them. “All things natural – birch bark PG 10 | CHRISTMAS TRADITIONS 2015

and burlap,” she said for this year. And Hometown Crafts and Fabrics has plenty of that for sale. Whether customers are looking to make their own projects – she has burlap from 16-inch wide on rolls to an inch width ribbon – or buy already made products, like pinecone wreaths with burlap accents, they can be found at Hometown Crafts and Fabric. Chalk and chalkboards, or paint to make your own chalkboards, are also popular this year. “The return of gold to the Christmas scene after years and years of silver,” she said as another trend for this year. “That was a pleasant surprise.”

Cork is also becoming more and more popular, but, she said, it is more expensive so it’s not as highly sought after as burlap, for instance. “Cork is new but maybe next year it will be more affordable,” she added. And then there are ornaments. Hometown Crafts and Fabrics has multiple Christmas trees decorated to the nines with various ornaments they stock. McCullough said they are by far her favorite item. They are good for collecting and/or giving to others. All of these products prompt ideas for more projects, especially thanks to the popular website Pinterest. “It’s fun to help people create


something,” she said. “Pinterest makes a lot of people think they can create, and I think they can.” While glitter and elegance is still relevant, it’s not as popular as some of the new trends. “People can’t afford to change their whole house, so you stick with what you know,” she said of people continuing to show interest in the sparkle. This year, the colors blue and silver are popular. She said there was turquoise and silver a couple years ago, but this year’s trend is a true blue color. Keeping up with the trends doesn’t always mean bringing them to Detroit Lakes either. McCullough said that when the bold pinks, yellows, etc., were popular, she decided to pass on those Christmas decorations. “We can’t have everything in our little store,” she said. One trend that hasn’t circled back yet that McCullough is still waiting for: “I’m still waiting for macrame to come back,” she said with a laugh. To be on top of these trends, McCullough and staff attend two major gift markets during the winter. They also attend more markets and shows throughout the year, but the two winter ones concentrate on Christmas. “We have to predict in January what people will like next December,” she said. Not to mention that these shows have 20 floors of booths set up with every Christmas piece imaginable. She said it’s next to impossible to see every item, so she sometimes relies on relationships she’s built with vendors over the years for advice on what will be sought after the following Christmas. She also relies on her staff to bring the Christmas magic alive in her stores. (She also owns a Hometown Crafts and Fabrics store in Wadena.) “The girls work so hard to make it look so nice,” she said of the decorated stores, adding that it would be impossible to have her stores if it weren’t for her staff. Christmas is not only the busiest time of the year, it’s “by far” her favorite time as well. It’s busy, but fun and festive. Easter and spring are second favorite, with all the pastels and pretty colors, “it lifts everyone’s mood” after winter. Thankfully it’s the start of winter, and there’s no need to worry about moods yet because Christmas is just around the corner. “It’s fun to make people happy,” she said.

From knick knacks to ornaments, Hometown Crafts and Fabrics is filled with project ideas, gifts and supplies to bring holiday cheer to any household space.

CHRISTMAS TRADITIONS 2015 | PG 11


“I Spy” Christmas Ornament Epsom salt (snow). Plastic clear ornament. As many or as few little trinkets you would like to add to your ornament. Ribbon to hang ornament. Paper to write down all the trinkets. Fill plastic ornament with as much snow (spsom salt) as you like (we filled it a little less than half.) Add as many trinkets as you like (we went with 8). Secure top. Add ribbon. Tie paper with list of trinkets to ribbon. Enjoy!

-Tiffany Stevens and Rylan Sweeney, Detroit Lakes, MN

Birthday Centerpiece cowboy hat, ribbon wood skewers, scrapbooking paper photos, foam (for silk flowers) stickers, hot glue Place foam under hat. Using the scrapbooking paper and photos or stickers, glue onto wooden skewers with photos or paper on both sides. Cut skewers in different lengths then insert through hat into foam. Add ribbon. You now have a centerpiece!

Front

May be done for anniversarys, graduations or any party just pick your theme!

Back

-Kim Samuelson, Detroit Lakes, MN

Holiday Jar Cookie Mix 1 cake mix (flavor of your choice) 1 canning jar w/lid, decorations Pour plain dry cake mix into jar, layering with treats. Place lid on tight and attach copy of the baking instructions and decorate the jar. Baking Instructions: Beat together 2 eggs. Add 1/2 cup vegetable oil. Mix. Pour in contents of jar. Mix. Chill dough for 15 minutes. Drop onto greased cookie sheet. Bake at 350ºF for 10 minutes. Suggestions: Sprinkles with white cake; choc. chips with choc. cake; M&Ms with white cake; lemon sprinkles with lemon cake; white chips w/red velvet cake or cherry chip, plain. Be creative! And kids love to help with the layering! PG 12 | CHRISTMAS TRADITIONS 2015

-Karla Schwengel-Carlson, Detroit Lakes, MN


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CHRISTMAS TRADITIONS 2015 | PG 13


BRUNCH get crackin’!

Wheat Waffles

SUBMITTED BY SANDI NICKOLAUSON | DETROIT LAKES, MN 1 egg, separated 3/4 c. milk 1/3 c. vegetable oil 1/4 c. orange juice 1 c. whole wheat flour

1 Tbsp. sugar 1 - 1-1/2 tsp. grated orange peel 1 tsp. baking powder 1/4 tsp. salt

Beat egg white until stiff, set aside. Mix egg yolk, milk, oil, orange juice. Combine dry ingredients and orange peel and stir into milk mixture. Fold in egg white. Bake on preheated waffle iron. Good nutty wheat flavor with tinge of orange taste!

Peaches & Cream Waffle Dip SUBMITTED BY SANDI NICKOLAUSON | DETROIT LAKES, MN 4-oz. reduced fat cream cheese 1/3 c. sugar-free peach preserves 1 Tbsp. fat-free milk 2 pkg. sugar substitute

1/2 tsp. vanilla 4 low-fat toasted waffles ground cinnamon to taste

Place top five ingredients in blender and process until smooth; set aside. Toast waffles and cut into six wedges. Dip in creamy dip and enjoy! Yummy!

Spread for Toast

Egg Plant Cakes

SUBMITTED BY IRIS OHMAN | PELICAN RAPIDS, MN

SUBMITTED BY SANDI NICKOLAUSON | DETROIT LAKES, MN

Mix: 1 stick butter 1/4 c. honey

1 egg plant, peeled and cooked until tender; mash and cool 1/4 c. powdered sugar 2 tsp. cinnamon

Spread on toast. Store in refrigerator.

1 c. flour 1 tsp. baking powder 1/2 tsp. salt

Fry in griddle like a pancake.

Sausage Brunch Casserole SUBMITTED BY CINDY WEEKLEY | DETROIT LAKES, MN 1 pkg. Jimmy Dean regular flavor sausage roll 6 eggs 2 c. milk 1 Tbsp. Dijon mustard

Add: 1 egg, beaten 1/4 c. milk 2 tsp. butter, softened

2 pkg. (5-oz. each) seasoned croutons or about 5 cups 2 c. (8-oz.) shredded sharp cheddar cheese, divided

Preheat oven to 350º Cook sausage in large skillet over medium-high heat, until thoroughly cooked, stirring frequently. Drain. Beat eggs, milk and mustard in large bowl with whisk until well blended. Add crouton cubes, stir gently until evenly coated. Stir in sausage and 1-1/2 c. cheese. Pour into lightly greased 13x9-inche baking dish; sprinkle with remaining cheese. Bake 40-45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 12 squares to serve.

PG 14 | CHRISTMAS TRADITIONS 2015

Quiche SUBMITTED BY MARSHA PARKER | DETROIT LAKES, MN 1 deep dish frozen pie crust 1/2 tsp. onion salt or powder

3rd

1/2 tsp. basil leaves

Sprinkle the onion salt and basil on the bottom of the pie crust. Filling: 2 c. (8-oz.) shredded Swiss cheese 6 slices bacon, cooked and crumbled or 1 to 2 c. diced ham 1 -3/4 c. half and half 4 eggs, slightly beaten

1 Tbsp. cornstarch 1/2 tsp. salt 1/2 tsp. nutmeg 2 Tbsp. melted butter 2 Tbsp. Parmesan cheese

Put Swiss cheese and bacon or ham in bottom of crust. Using a mixer, combine cream, eggs, cornstarch salt, and nutmeg until blended. Pour over the cheese/ meat mixture. Drizzle butter over top and sprinkle with the Parmesan cheese. Bake 40 minutes or more at 375ºF. Let sit for 5minutes before serving.


10 Minute Table Runner 10-12 inches of “theme” print, width of fabric (wof) 1/3 yard 18 inches of a coordinating print, width of fabric (wof) - 1/2 yard 1. Cut fabric to size. 2 Place right sides together. Stitch long (crosswise gain) edges 1/2-inch seam. 3. Press seam away from center fabric. 4. Turn. You now have a long tube. 5. Lay flat on ironing board and press so that the theme print is bordered evenly on long sides with the coordinating print. 6. Trim short ends even. 7. Fold fabric in half lengthwise with theme print out (coordinating print facing). Stitch 1/2-inch seam on both short ends. 8. Press seams open. 9. Turn seams inside to form a point; press. 10. Stitch a decorative button or yo yo at the edge of short seam to secure in place.

“I have made table runners for a variety of occassions holidays, shower gifts, or just in general. They go together quickly. They make great Christmas gifts and hostess gifts!”

Folded Edge

Stitch

Step 7

Step 5

-LaRae Bunnell Clark, Detroit Lakes, MN

Step 9

Step 10

Step 6

Heartfelt Appreciation 001349842r1

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 d www.walmart.com CHRISTMAS TRADITIONS 2015 | PG 15


SALADS are grate! Pasta Cole Slaw

Frito Corn Salad

SUBMITTED BY GAIL ERICKSON | LAKE PARK, MN

GREG SWOBODA SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN

3 c. cooked large ring macaroni 3 c. shredded cole slaw mix 1/4 c. green onions, sliced 1/2 c. green onions, sliced 1/2 c. diced celery small container cherry tomatoes,

cut in half 1 c. frozen peas, thawed 2 chicken breasts, cooked and cut up large cucumber, peeled and sliced 1 c. cubed cheddar cheese

DRESSING:

2 (15-oz.) cans whole kernel corn, drained 2 c. grated cheddar cheese ( I use marble cheddar)

1 c. mayonnaise 1 c. green pepper, chopped 1/2 c. red onion, chopped

Mix together and chill. Right before you serve the salad, add the Fritos, otherwise they tend to get soggy.

1 c. Hellman’s mayonnaise 1 c. Litehouse poppy seed dressing

1 (10-1/2-oz) bag coarsely crushed Fritos corn chips (chili cheese is good too).

Mix together. Pour over ingredients and blend.

Marinated Carrots

Winter Waldorf Salad

SUBMITTED BY SANDI NICKOLAUSON | DETROIT LAKES, MN

SUBMITTED BY CANDACE OLSON | DETROIT LAKES, MN

Cook 1 pound carrots in salted water. Drain and cool.

3/4 c. mayonnaise 3 c. chopped apples 1 c. celery slices

Mix together: 1 can tomato soup 1/2 c. sugar 1/2 c. vinegar

1/2 c. chopped walnuts 1/2 c. raisins 1/4 tsp. nutmeg

Mix ingredients and chill. Makes 4-6 servings. Use Fruit Fresh on apples. Keeps in fridge several days.

Apple Cole Slaw SUBMITTED BY GEORGIA BERGER | DETROIT LAKES, MN 14-oz. bag cole slaw mix 2 red apples, do not peel, cut in 1-inch pieces (I prefer Braeburn)

1 c. Jimmy’s Original Cole Slaw Mix (produce department)

1/4 c. oil 1 small onion, sliced and separated

Boil and cool, then pour dressing over carrots and marinate overnight. These are so good.

Snicker Salad SUBMITTED BY MARY AULT | DETROIT LAKES, MN 2 c. red grapes 2 c. green grapes 2 c. kiwi, cut up

2 bananas, cut up 2 snicker candy bars, cut up 8-oz. Cool Whip

Shoestring Potato Salad

Mix all together. Very tasty!

SUBMITTED BY SANDI NICKOLAUSON | DETROIT LAKES, MN

Cranberries

1 c. grated carrots 4 sticks celery, chopped 1 small onion

SUBMITTED BY MARY AULT | DETROIT LAKES, MN

1 small can tuna 1-1/2 c. salad dressing

Add the salad dressing to first 4 ingredients, small amount at a time. Chill thouroughly. Add can of shoestring potatoes just before serving. Nice surprise salad.

PG 16 | CHRISTMAS TRADITIONS 2015

1 lb. cranberries 2 c. sugar 2 large oranges

1 c. celery, chopped walnuts, chopped

Grind cranberries and oranges together. Add other ingredients and chill. (This gets better with age.)


Wild Rice Chicken Salad

Avocado Strawberry Spinach Salad with Poppy Seed Dressing

SUBMITTED BY MARSHA PARKER | DETROIT LAKES, MN

SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN

3 c. cooked wild rice ( can use canned) 3 c. cubed cooked chicken or turkey 1/3 c. chopped onions 1/3 c. chopped celery 1 can (8-oz.) sliced water chestnuts, drained and halved

6 c. fresh baby spinach 1 pint strawberries, hulled and sliced 1 avocado, diced (or you can double this to 2 avocados) 4 ounces crumbled gorgonzola,

2/3 c. mayonnaise - light 2/3 c. sour cream - light 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. dill weed 1 c. cashews, divided (optional) 1 c. seedless red grapes, cut in half

Combine the rice, chicken, celery and water chestnuts in a bowl. In a different bowl mix together the mayonnaise, sour cream, salt, pepper, and dill weed. Pour this dressing mixture over the wild rice salad. Stir. Cover and refrigerate for at least 2 hours. If using the cashews, coarsely chop 3/4 cup of cashews. Just before serving stir in the grapes and the chopped cashews. Garnish with remaining 1/4 cup cashews. Serves: 6-8 people

Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.

SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN

SUBMITTED BY MARSHA PARKER | DETROIT LAKES, MN

2 cloves garlic, minced 1/2 tsp. salt 1/4 tsp. pepper

SALAD INGREDIENTS:

Romaine lettuce blend, topped with sliced strawberries, Monterrey Jack cheese and 1/4 c. toasted walnuts or pecans. Nuts are optional. Dressing is very good over the above ingredients. Can also use over any combination of raw vegetables.

Pineapple Fluff Salad

1st

SUBMITTED BY LAVANA MEYHOFF | FRAZEE, MN Make ahead: 2 c. crushed pretzels (small chunks) 1 c. melted butter (don’t substitute)

pinch of ground dry mustard (optional) salt and pepper

Fried Rice

Very Good Salad DRESSING: Mix together: 1 c. oil 2/3 c. sugar 1/2 c. red wine vinegar

Poppyseed Dressing: 1/2 c. olive oil 3 Tbsp. apple cider vinegar 2 Tbsp. honey 1 Tbsp. poppy seeds

feta or blue cheese 1/4 c. sliced almonds, toasted half small red onion, thinly sliced poppyseed dressing (recipe below)

3/4 c. sugar

Mix above ingredients. Spread out in jelly roll pan. Bake at 450ÂşF until bubbly (about 3 minutes). Cool. Break into small pieces. Mix: (2) 8-oz. pkgs. cream cheese 3/4 c. sugar, until smooth Add: (3) 20-oz. cans crushed pineapple (drain well)

3 c. cooked white or brown rice 3 Tbsp. sesame oil (or olive oil) 1 c. frozen peas and carrots (thawed)

1 small onion, chopped 1 tsp. minced garlic 2 eggs, slightly beaten 1/4 c. soy sauce

On medium high heat, heat the oil in a large skillet or wok. Add the peas carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Try adding some green onion.

(Add shrimp, pork, beef, or chicken, etc. for a complete meal.)

Cranberry Freeze SUBMITTED BY CANDACE OLSON | DETROIT LAKES, MN 3 c. cranberries, finely chopped 1-1/2 c. sugar 1 8-oz. can crushed pineapple, undrained

1/2 c. chopped walnuts 1 8-oz. cream cheese, softened 1 8-oz. cool whip, thawed

Mix cranberries, sugar, pineapple and nuts. Gradually add to cream cheese and fold in cool whip. Pour into 1-1/2 quart bowl, ring mold or 9x5-inch loaf pan. Freeze till firm. Festive color for holidays.

Serves: 10-12

Cranberry Pecan Turkey Salad SUBMITTED BY LUANNA LAKE | DETROIT LAKES, MN

Add: Pretzel mixture (2) 8-oz. cool whip

2 c. cooked turkey breast, diced 1/4 c. chopped pecans 1/4 c. chopped celery

1/4 c. dried cranberries 1/2 c. mayonnaise Salt and pepper to taste

Makes a good sized bowl.

Combine all ingredients together in a bowl and mix well. Can serve over lettuce, with crackers or just eat by itself. Good way to use up leftover turkey from Thanksgiving. May use chicken in place of turkey.

CHRISTMAS TRADITIONS 2015 | PG 17


SOUPS & STEW souper good! Cabbage Crock Pot Soup

SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN 2 c. potatoes, cubed and peeled 4 c. cabbage, shredded fine 1 carrot, shredded it fine 1 large onion, chopped 2 tsp. caraway seeds, crushed (optional)

1-1/4 lb. Polish sausage, cooked, halved lengthwise and cut into 1/2 inch slices 4 c. fat free chicken broth or you can just use water black pepper and salt to taste

Place potatoes, cabbage, carrot, onion, caraway seeds, sausage, pepper and salt in crock pot. Pour broth over all. Cover, cook on low for 10-12 hours or high for 5-6 hours.

Chicken Wild Rice Soup SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN 4-1/2 c. chicken broth 2 c. water 2 boneless, skinless chicken breasts 1 package of Rice-a-Roni long grain and wild rice 1/2 tsp. salt (plus more to taste) 1/2 tsp. pepper

1/2 c. all purpose flour 1/2 c. butter 2 c. half and half (I use fat-free half and half) 1 c. grated carrots (I dice mine) 1 c. diced celery

Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6 hours or on high for 4 hours (totally worth the time). Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl, combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes. Eat with a French roll or crackers and you’re set.

Tex Mex Corn Chowder SUBMITTED BY MARSHA PARKER | DETROIT LAKES, MN 2 cans cream style corn 1 can regular corn, drained 1 can diced tomatoes 1 can Mexican style tomatoes 1 can chopped green chiles

3 c. chicken, cooked and diced 2 c. chicken broth 1 Tbsp. taco seasoning 1 c. black beans, drained and rinsed

Mix together. Heat. Serve with shredded cheese, chopped onion and sour cream.

PG 18 | CHRISTMAS TRADITIONS 2015

Creamy Chicken Wild Rice Soup For Slow Cooker SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN 1 c. uncooked wild rice 1 lb. boneless, skinless chicken breast 1 c. onion, chopped 3/4 c. celery, chopped 3/4 c. carrots, chopped 4-5 cloves garlic, minced 2 bay leaves 6 c. low sodium chicken broth 2 c. water

2 Tbsp. salt-free poultry seasoning (Trader Joe’s 21 Gun Salute) 3 Tbsp. butter 2 Tbsp. olive oil (or substitute more butter) 1/2 c. all purpose flour 2 c. milk (want creamier? Use half & half) salt and pepper to taste

Instructions 1. Rinse wild rice under running water. Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water, and poultry seasoning in a slow cooker. Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8. In the last ½ hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly before shredding using two forks. 2. When the rice is done cooking, add the shredded chicken back into the slow cooker. Melt the butter and oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy. 3. Add this creamy mixture to the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Season with salt and pepper to taste.

Italian Sausage Stew SUBMITTED BY KAREN HANSON | DETROIT LAKES, MN 1/2-lb. bulk Italian sausage 1/2 c. minced celery 2 garlic cloves, minced 1/2 med. onion, minced 1 Tbsp. cornstarch 1 can Italian diced tomatoes

4 small red potatoes, quartered 1/2 c. sliced carrots 1 Tbsp. basil 1/2 c. sliced zucchini (opt.) 1/4 c. Parmesan cheese (opt.)

In a large saucepan, cook suasage, onion, celery, and garlic over medium heat until meat is no longer pink; drain. Combine cornstarch and broth until smooth; stir into sausage mixture. Add the tomatoes, potatoes, carrots, and basil. Bring to a boil; reduce heat. Add zucchini. Cover and simmer 15 minutes or until vegetables are tender. Sprinkle with Parmesan cheese, if desired. Prep time: 15 minutes Cook time: 30 minutes

Total time: 45 minutes Yield: 5 cups


Chicken Tortilla Crock Pot Soup

Cauliflower Chowder

SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN

SUBMITTED BY LUANNA LAKE | DETROIT LAKES, MN

1 lb. shredded, cooked chicken 1 (15-oz.) can whole peeled tomatoes, mashed 1 (10-oz.) can enchilada sauce 1 medium onion, chopped 1 (4-oz.) can chopped green chile peppers 2 cloves garlic, minced 2 c. water 1 (14.5-oz.) can chicken broth

4 slices bacon 2 Tbsp. butter 2 cloves garlic, minced 1 onion, diced 2 carrots, diced 2 stalks celery, diced

1 teaspoon cumin 1 tsp. chili powder 1 tsp. salt 1/4 tsp. black pepper 1 bay leaf 1 (10-oz.) package frozen corn 1 (15-oz.) can black beans-rinsed 1 Tbsp. chopped cilantro 7 corn tortillas vegetable oil

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, beans, and cilantro. Cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours. Preheat oven to 400ËšF (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

1/4 c. flour 4 c. chicken broth 1 c. milk 1 head cauliflower, roughly chopped 1 bay leaf salt and pepper to taste

Cook bacon until brown and crispy, set aside. Melt butter in large stockpot. Add garlic, onion, carrots and celery. Cook, over medium heat until tender. Stir in cauliflower and bay leaf. Cook, stirring occasionally until barely crisp-tender, about 3-4 minutes. Whisk flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, cook, whisking constantly, until slightly thickened, Bring to a boil; reduce heat and simmer until cauliflower are tender, about 15 minutes. Season with salt and pepper. If chowder is too thick add more milk to make desired consistency. Garnish with crumbled bacon.

Friendship Tea 4 cups instant tea 2 cups Tang 2 cups Lemonade dry mix 2-3 cups sugar 1/2 cup cinnamon 1/4 cup all spice, ground 1/4 cup nutmeg, ground Mix in large container. Gently pour into small jars with lids. Decorate jars for occasion. Directions for use: Mix 1-2 tsp. per hot cup water. -Karla Schwengel-Carlson, Detroit Lakes, MN

Wine Glass Candles wine glass(es) glitter Mod Podge glue foam brush for glue spray paint tea lights Spray the wine glass upside down red, then let dry. Dab a small amount of the glue or Mod Podge with a foam brush. Lightly sprinkle glitter. Let dry 30 minutes, then decorate to your liking (I used hot-glue gun for the final decoration). -Karla Schwengel-Carlson, Detroit Lakes, MN CHRISTMAS TRADITIONS 2015 | PG 19


Christmas Sparkle

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

HOMETOWN CRAFTS and FABRICS - formerly Ben Franklin Downtown Detroit Lakes • 218-844-5840 111 So. Jefferson, Wadena • 218-631-3141 HOURS: Detroit Lakes: Friday 8am-8pm; Sat. 9:30am-5:30pm; Sun. 12-5pm Wadena: Friday 9am-8pm; Saturday 9am-5pm, Sunday 11am-5pm

PG 20 | CHRISTMAS TRADITIONS 2015


Hometown Crafts & Fabrics

Toys!

in downtown Wadena and Detroit Lakes!

We feature toys, art kits and craft kits that engage your imagination and creativity for ages 2 to 100! Featuring microscopes, telescopes, new puzzles and more!

Decorations!

Lots of fabric!

Gifts! Ornaments!

001331467r1

CHRISTMAS TRADITIONS 2015 | PG 21


VEGGIES & SIDES oh so good!

Whole Roasted Cauliflower with Cheddar Beer Sauce

Bean Casserole

SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN

1 can lima beans 1 can kidney beans 1 can butter beans 1 large can pork and beans 1/2 lb. bacon (fried and diced)

FOR THE CAULIFLOWER: 10 cups water 3 Tbsp. kosher salt 1/3 c. olive oil, plus more for drizzling 3 Tbsp. fresh lemon juice 2 Tbsp. unsalted butter 1 Tbsp. granulated sugar

2 tsp. crushed red pepper flakes 2 tsp. whole black peppercorns 1 bay leaf 1 head of cauliflower, leaves removed 1 tsp. smoked paprika

FOR THE SAUCE: 2 Tbsp. butter 2 Tbsp. all-purpose flour 1/2 c. whole milk 3/4 c. beer (something light like a pilsner or amber)

2 tsp. Worcestershire sauce 2 tsp. spicy brown mustard 1/2 tsp. salt 1/2 tsp. black pepper 2 c. sharp cheddar cheese, grated

Instructions: 1. To make the cauliflower, pour water into a large pot and bring to a boil. Once boiling, add the salt, olive oil, lemon juice, butter, sugar, red pepper flakes, peppercorns, and bay leaf. Stir until butter has melted. 2. Gently lower the cauliflower into the simmering water. The cauliflower should simmer top down in the liquid. No need to stir much. Just let it simmer away for 15 minutes or until very soft. To test the softness, insert a thin knife into the cauliflower. The knife should meet no resistance. 3. While the cauliflower simmers, place a rack in the center of the oven and preheat oven to 450ºF. 4. Carefully lift the cauliflower from the water and place in a colander to drain. 5. Place warm cauliflower in a pie plate. Drizzle generously with olive oil. Sprinkle with smoked paprika. 6. Roast for 30 minutes, rotating the pan two or three times during baking. 7. To extra brown the cauliflower, turn the oven to broil and roast for 3 to 5 more minutes. Keep an eye on the cauliflower to ensure it doesn’t burn too much. 8. Remove from the oven and allow to cool while you make the cheese sauce. The cauliflower will be piping hot. 9. To make the Cheddar Beer Sauce, heat butter in a small sauce pot over medium-high heat. Add the flour and whisk together to form a paste and cook for a few seconds to develop a nutty aroma. 10. Slowly stream in the milk and whisk until thickened, about 2 minutes. Add the beer and Worcestershire sauce and whisk until smooth, well incorporated and thickened, about 5 minutes. 11. Add the mustard and season with salt and pepper. Remove from heat and add the cheese. Stir with a wooden spoon until melted and smooth. 12. To serve, place warm cauliflower in a serving dish. Pour the warm cheddar beer sauce around the cauliflower and serve. Enjoy! Recipe inspired by, and adapted from Domenica Restaurant in New Orleans.

PG 22 | CHRISTMAS TRADITIONS 2015

SUBMITTED BY CINDY WEEKLEY | DETROIT LAKES, MN 1 c. brown sugar 2 Tbsp. vinegar 1/4 tsp. mustard (regular) 1 large onion (cut in small chunks)

Drain liquid from beans (not from pork and beans). Mix all ingredients together in 2 qt. casserole. Bake in slow oven (325⁰) for 1-1/2 hours.

Twice-Baked Potato Casserole SUBMITTED BY CINDY WEEKLEY | DETROIT LAKES, MN 6 medium unpeeled red potatoes, baked 1/4 tsp. salt 1/4 tsp. peppr 1 lb. sliced bacon, cooked and

crumbled 3 c. (24-oz) sour cream 2 c. ( 8 oz.) shredded cheddar cheese 2 green onions, chopped

Cut baked potatoes into 1-inch cubes. Place half in a greased 13x9x2-inch baking dish. Sprinkle with half of the onions, salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers. Bake uncovered at 350⁰F for 20-30 minutes or until cheese is melted. Yield: 6-8 servings

1-800-244-5709 • 218-935-2517

502 North Main Street • Mahnomen, MN 56557

www.wildriceelectric.com

001352371r1


2015 RECIPE CONTEST WINNERS 1st FIRST PLACE

Pineapple Fluff Salad

Submitted by Lavana Meyhoff of Frazee RECIPE FOUND ON PAGE 17

2nd SECOND PLACE

Chicken Fiesta in the Crockpot Submitted by Jean Hartl of Detroit Lakes RECIPE FOUND ON PAGE 24

3rd THIRD PLACE Quiche

Submitted by Marsha Parker of Detroit Lakes RECIPE FOUND ON PAGE 14

Felt Mouse template You will need: Green Felt Red Felt Miniature red pom pom Eyes Candy Cane

Mouse Template

-Karla Schwengel-Carlson, Detroit Lakes, MN CHRISTMAS TRADITIONS 2015 | PG 23


MAIN DISHES delish!

City Chicken

Oven Roasted Alaska Cod

SUBMITTED BY JUDY BUCHTA | LAKE PARK, MN

SUBMITTED BY SANDI NICKOLAUSON | DETROIT LAKES, MN

(When chicken is more expensive than pork) 1 lb. pork, trimmed, in 1-inch cubes salt and pepper 1 egg, slightly beaten 4 Tbsp. cornstarch 1-1/2 c. freshly made bread crumbs

1/3 c. finely chopped parsley or 1 Tbsp. dried parsley 3 Tbsp. olive oil 4 cloves minced garlic 2 Tbsp. fresh lemon zest

Place cubes of pork on wooden skewers. Push the meat cubes together snugly. Mix the egg with 1 Tbsp. water and dip the skewered meat in it. Roll meat in the crumbs and sprinkle with salt and pepper. Heat the butter and oil in a large skillet and brown the meat lightly. Add 1/2 c. of the chicken broth, cover and simmer for 20-3- minutes. Dissolve the cornstarch in the remaining 1/2 c. of chicken broth and add it to the pan juices, cooking and stirring until clear and thickened. Serve the skewers with sauce poured over them.

1-1/2 Tbsp. lemon juice salt and pepper 4 Alaska cod fillets 1 lb. fresh asparagus or whole green beans

Preheat oven to 450ยบ. Spray 9x13-inch baking dish with cooking spray. Mix together parsley, oil, garlic, lemon, salt and pepper and spoon 2/3 of the mixture on top of asparagus or green beans - lining baking dish. Rinse and pat dry the fillets and place on top of greens. Sprinkle rest of parsley mixture on top of fillets. Roast uncovered 20-25 minutes.

Christmas Hotdish

Cajun Style Alaska Salmon

SUBMITTED BY GEORGIA BERGER | DETROIT LAKES, MN

SUBMITTED BY SANDI NICKOLAUSON | DETROIT LAKES, MN

COMBINE IN LARGE BOWL:

sliced 4 oz. can diced pimento, drained 1 small jar dried beef, cut in small pieces

1 can red or pink Alaska salmon, drained 3/4 c. frozen corn, thawed 1/2 c. chopped green onions 1 c. Cornflake crumbs, divided 1/4 c. mayonnaise

3 Tbsp. butter

Mix all together with only 1/2 c. corn flakes crumbs. Form into cakes and lightly coat in rest of crumbs. Refrigerate for 30-60 minutes after forming into patties. Fry in 1-inch deep oil, 3-5 minjutes per side.

(2) 7-oz. boxes uncooked macaroni small rings 3 c. finely shredded cheddar cheese 3 tsp chopped onion 5-3/4 oz. bottle pimento olives, Mix together: 1 qt. milk 3 cans cream of celery soup

1 Tbsp. lemon juice 1 egg, beaten 2 Tbsp. chopped cilantro or parsley 1 tsp. cajun seasoning or chili powder

Pour milk mixture over dry mixture. Mix together. Pour into sprayed or greased 9x12-inch cake pan.

Mexican Stuffed Shells

Bake exactly 1 hour at 350ยบF

SUBMITTED BY CINDY WEEKLEY | DETROIT LAKES, MN

Chicken Fiesta in the Crock Pot SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN 4 chicken breast 1 packet Fiesta Ranch mix (with salad dressings) 1 can black beans

1 can Rotel 1 can corn, not drained 1 block cream cheese

Cook on High in the slow cooker for 4 hours or on Low for 6 hours.

PG 24 | CHRISTMAS TRADITIONS 2015

2nd

12 large pasta stuffing shells, cooked and drained 1 lb. ground beef 1 jar (12-oz.) mild or medium picante sauce 1/2 c. water

1 can (8-oz.) tomato sauce 1 can (4-oz.) chopped green chilies, drained 1 can (4-oz.) shredded Monterey Jack cheese 1 can (28-oz.) French fried onions

Brown ground beef, drain. Combine picante sauce, water and tomato sauce. Sitr 1/2 c. into ground beef, along with chilies, 1/2 c. cheese and 1/2 can French fried onions; mix well. Pour half of remaining sauce mixture on bottom of 9x13inch baking dish. Stuff cooked shells with ground beef mixture. Arrange shells in baking dish. Pour remaining sauce over shells. Bake, covered, at 350โฐF for 30 minutes. Top with remaining cheese and French fried onions. Bake uncovered 5 minutes longer. Makes 6 servings.


Creamy Chicken & Rice

Baked Parmesan Chicken

SUBMITTED BY CINDY WEEKLEY | DETROIT LAKES, MN

SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN

4 c. cooked white rice 1/2 c. butter, divided 1/4 c. flour 2 c. milk 2 tsp chicken bouillon granules 1/2 to 1 tsp. seasoned salt ( I use Lawry’s) 1/2 tsp. garlic powder

4 boneless, skinless chicken breasts 2 tsp. crushed garlic (garlic from a jar is perfect here) 1/4 c. extra virgin olive oil 1/2 tsp. poultry seasoning (I use

1/4 tsp pepper 4 to 5 c. cubed cooked chicken 12 oz. process American cheese, cubed 2 c. (16-oz.) sour cream 1-1/4 c. crushed butter flavored crackers (about 32)

Spread cooked rice into greased shallow 3 qt. or 13x9-inch baking dish, set aside. In a saucepan, melt 1/4 c. butter, stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil, cook and stir for 2 minutes or until thickened and bubbly. Reduce heat. Add chicken, cheese and sour cream. Stir until the cheese is melted. Pour over rice. Melt remaining butter, toss with cracker crumbs. Sprinkle over casserole. Bake uncovered at 425⁰F for 10-15 minutes or until heated through. Yield: 6-8 servings.

Sticky Sesame Chicken Recipe SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN 1-1/2 to 2-lbs. frozen popcorn chicken 6 Tbsp. honey 4 Tbsp. ketchup 4 Tbsp. sugar

2 Tbsp. white distilled vinegar 2 Tbsp. soy sauce salt and pepper, to taste green onions sesame seeds

Cook popcorn chicken as directed on package. In a saucepan over medium heat, whisk together honey, ketchup, sugar, vinegar, soy sauce and salt and pepper. Bring sauce to a boil while stirring and simmer for a few minutes until sauce slightly thickens. Toss cooked chicken in sauce and serve over rice. Garnish with green onion and sesame seeds. Yield: 4-6 servings.

Stuffed Shells SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN 1/2 box of jumbo shell pasta (about 20 shells) 25-oz. jar marinara sauce 2 T. water 15-oz. ricotta cheese 1/2 c. Parmesan cheese

1 egg 2 tsp. fresh basil (dried will work, too) 2 tsp. fresh parsley (dried will work, too) 8-oz. shredded mozzarella cheese

1. Prepare a 9x13 pan by lightly spraying with non-stick spray. Add about half the jar of prepared sauce and 2 T. of water to the bottom of the pan. Stir around until the bottom of the pan is coated. 2. Cook the shell pasta as directed on the package. 3. In a large bowl combined the ricotta cheese, Parmesan cheese, egg, basil, parsley. Mix well. 4. Drain the shell pasta and run under cool water. Once cooled, fill each shell with cheese mixture. Place each shell seam side down in the prepared 9x13 pan. 5. Pour remaining sauce over the shells and top with mozzarella cheese. Bake at 350˚ for 35 minutes or until bubbly and slightly browned. Notes: Freezer Directions: Use an aluminum pan and follow the instructions above, but do not bake. Cover with foil and place in freezer. When ready to enjoy, bake uncovered at 350˚F for 45 minutes or until bubbly and cheese is golden brown Prep time: 20 minutes Cook time: 35 minutes

Penzeys) 1/4 c. whole wheat Panko bread crumbs 1/4 c. finely grated Parmesan cheese

Combine crushed garlic, olive oil, and poultry seasoning in small pan and heat 1 minute, until just warm. Trim all visible fat and membranes from chicken breasts, then make small crosswise slits about 1/2 inch apart down the length of each chicken breast, being careful not to cut too far into the chicken. (This helps the garlic and herb flavor penetrate the chicken more.) Put chicken into zip loc bag, pour heated oil over, and marinate all day in refrigerator. To cook, take chicken out of refrigerator and let it come to room temperature for a few minutes while you preheat oven to 425ºF. Mix bread crumbs and Parmesan (pulse a few times in food processor if the mixture isn’t fine enough.) Place cheese/breadcrumb mixture in flat dish and dip each chicken breast into it, pressing on as much of the coating as you can. Place each chicken piece in casserole dish which has been sprayed with nonstick spray. or olive oil. Bake until chicken is firm and cooked through, about 25 minutes, then put under the broiler to brown more if desired. (Original directions said to bake 30-40 minutes, but I wouldn’t cook it that long. Actual cooking time will depend on the thickness of chicken breasts, but chicken should feel firm but not hard when it’s cooked.)

Copy Cat Bucca di Beppo Meatballs SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN 1 lb. of ground beef 1 lb. of ground Italian sausage 2 eggs 4 cloves of garlic minced

1 c. Italian seasoned bread crumbs 1 Tbsp. oregano 1 tsp. onion powder 1 tsp. each salt and pepper

Preheat oven to 350ºF . In a large mixing bowl combine both meats, add in the garlic. Mix in both eggs, seasonings and the bread crumbs. Using your hands mix everything until completely combined. Divide meat into 4-5 sections and form each section into a meat ball. Place in a 9 x 13 baking dish. Bake for 50 minutes. Serve hot with your favorite pasta and sauce.

Chicken Enchilada Casserole SUBMITTED BY MARSHA PARKER | DETROIT LAKES, MN 2 cans cream of chicken soup 1 (12-oz.) carton sour cream 4 boneless chicken breasts, cooked and diced 1 can green chilies

shredded co-jack cheese 1 tsp. cumin 1 tsp. garlic powder 6 flour tortillas or 12 corn tortillas

Mix soup, sour cream, chilies and seasoning with the chicken. Spray a 9 x 13 pan with Pam. Put a thin layer of the chicken soup mixture over the bottom of the pan. Layer tortillas, chicken mixture, then cheese. Repeat ending with cheese on top. Bake at 350ºF for 30-40 minutes. Let stand 5 minutes before serving.

Total time: 55 minutes Serves 6

CHRISTMAS TRADITIONS 2015 | PG 25


Creamy Spinach Tuna Casserole

Stuffing Meatloaf

SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN

SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN

Wide egg noodles -prepare per package directions for 8 ounces of cooked noodles 1 can (18 ounce) Progresso™ Vegetable Classics creamy mushroom soup 2 c. shredded Cheddar or Mozza rella cheese (8-oz.)

1 package Stove Top Stuffing mix (dry) 1 c. warm water

1 can (12-oz.) solid white tuna in water, drained I box (9-oz.) frozen chopped spinach, thawed, squeezed to drain 1/2 c. skim milk 2 tsp. grated lemon peel I can refrigerated crescent dinner rolls (8 rolls)

1. Heat oven to 375°F. Spray 11x7 (2-quart) glass baking dish with cooking spray. 2. In a large skillet, heat soup and 1-1/2 c. of the cheese over medium heat until the cheese is melted. Stir in cooked noodles, tuna, spinach, milk and lemon peel; heat until bubbly. Spoon mixture into casserole. 3. Unroll dough; firmly press perforations to make seal. Sprinkle dough with remaining 1/2 c. cheese. Starting at short side, roll up dough; pinch seam to seal. Using serrated knife, cut roll into 8 slices and place slices, cut side up, on top of the tuna mixture. 4. Bake 20 to 25 minutes or until filling is bubbly and dough is deep golden brown.

Hamburger Potato Hotdish SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN 2 lbs. ground beef 1 Tbsp. dried minced onions 1 tsp. salt 1/2 tsp. pepper 1 can chicken and rice soup 1 can vegetable beef soup 1 can water 6 carrots, peeled and sliced into rounds and half moons 6 medium potatoes, peeled and sliced Brown the ground beef in a roaster on the stovetop. Use a pan that can also be used in the oven. Add the minced onions, salt, and pepper while browning the ground beef. Cook the ground beef until the bottom of the pan has some nice browned areas and the meat has started to get some well brown pieces but do not burn. Drain the grease from the meat and return to the burner and add all of the remaining ingredients. Cover the pan and continue to cook over mediumlow heat on the stovetop or place in an oven preheated to 350º F. If placing in the oven, heat on the stovetop until it begins to boil before placing in the oven. Cook until carrots and potatoes are tender, approximately 60 minutes.

Bow-Tie Lasagna

1-1/2 lbs. lean ground beef 2 eggs, slightly beaten 1 package onion soup mix

Spray inside of bundt pan. Place warm water, onion soup mix and dry stuffing mix in a bowl and mix well. Let this mixture sit for 5 minutes to allow bread time to absorb water. Add eggs and ground beef and again mix well. (It is best to get it blended by using your hands and incorporating it all together.) Place evenly into bundt pan. You can also put into muffin tins to make individual loafs. Bake in 350ºF. oven for 1 hour or until no longer pink inside. Remove and allow to rest 5 minutes before cutting.

Very Best Meat Loaf SUBMITTED BY BEVERLY WANDER | DETROIT LAKES, MN 2/3 c. cracker crumbs 1-1/2 lbs. ground beef 2 eggs, well beaten 1/2 c. grated onion 1 tsp. salt 1/2 tsp. sage

1/8 tsp. garlic powder 1/8 pepper 4 Tbsp. brown sugar 1/2 c. catsup 1 tsp. mustard

Combine all ingredients together, mixing well. Press into loaf pan. Bake at 350ºF for about 1-1/4 hours.

Beef Stroganoff SUBMITTED BY BEVERLY WANDER | DETROIT LAKES, MN 4 lbs. beef round steak 1/8 c. Crisco 1/8 tsp. pepper 1 c. chopped onion 2 cloves of garlic, minced 6-oz. can sliced mushrooms

1 can cream of mushroom soup 1 tsp. beef bouillion and 1 c. water 1/2 can tomato paste 1/2 pint sour cream 9-oz. cooked noodles

Partially freeze meat for easy cutting. Cut meat into 2x1/2 inch strips in large pan or dutch oven. Brown meat in Crisco a pound at a time. Return all meat to pan. Sprinkle with pepper, add onion, garlic and mushrooms. Combine soup, broth and paste in a separate bowl; blend until smooth, add to meat.Cover and simmer until meat is tender, about 1-1/4 hours. Stir some of hot mixture into sour cream, return to hot mixture, heat thru, but DO NOT BOIL. Serve meat mixture over hot noodles. Makes 6 servings.

SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN 1 lb. lean ground beef 5 c. bow tie noodles 3 c. spaghetti sauce (or pizza sauce or your own homemade sauce) 1 Tbsp. olive oil 1 tsp. salt

1/2 tsp. garlic powder 1 tsp. Italian seasoning (or more, if you prefer) 1/2 c. mozzarella cheese 1/2 c. sour cream

Brown ground beef in small pan. Meanwhile, cook noodles according to package directions, drain and drizzle with olive oil. Mix spaghetti sauce and add browned ground beef, seasonings, cheese and sour cream. Fold together and allow it all to combine and melt together over low heat, for about 5 minutes or until the cheese is melted.

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PG 26 | CHRISTMAS TRADITIONS 2015


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CHRISTMAS TRADITIONS 2015 | PG 27


COOKIES & BARS santa’s fav! Best Ever Twix Bars

Maple Pumpkin Pie Bars

SUBMITTED BY HOLLY JOHNSON | HAWLEY, MN

SUBMITTED BY IRIS OHMAN | PELICAN RAPIDS, MN

3/4 c. brown sugar 1/2 c. white sugar 1/2 c. butter 1/3 c. milk

Heat oven to 350⁰ 1 pkg. (2 layer size) yellow cake mix 4 eggs, divided 1/2 c. butter or margarine, melted 1/2 c. packed brown sugar 8-oz. cream cheese 15-oz. can pumpkin

1 c. graham cracker crumbs 2/3 c. peanut butter 1 c. chocolate chips

Grease 9x13 pan. Layer club crackers in the pan. Bring to a boil: Brown sugar, white sugar, butter, graham crackers and milk. Boil 5 minutes, stir constantly. Pour over club crackers. Put another layer of club crackers over the carmel. Melt peanut butter and chocolate chips. Pour over club crackers. Refrigerate to set.

Coconut Crunch Cookies SUBMITTED BY IRIS OHMAN | DETROIT LAKES, MN 1 c. butter, softened 3/4 c. sugar 3/4 c. packed brown sugar 2 eggs 2 tsp. vanilla 1 tsp. almond extract

2-1/4 c. flour 2 tsp soda 3/4 tsp. salt 2 c. coconut 1 pkg 11-1/2 oz milk chocolate chips 1-1/2 c. finely chopped almonds

Cream butter and sugars. Beat in eggs and extracts. Combine flour, salt and soda. Gradually add to creamed mixture. Mix well. Stir in coconut, chips and almonds. Drop by teaspoonful, 2 inches apart on ungreased cookie sheet. Cool 1 minute before removing from pan. Put on cooling rack.

Best Ever Chocolate Peanut Butter Cup Cookies

3.4-oz. pkg. pumpkin spice flavored instant pudding 2 Tbsp. maple syrup 1/8 tsp. cinnamon 8-oz. cool whip

Line 9x13-inch cake pan with foil, spray with cooking spray. Blend cake mix, 1 egg and butter. Press into bottom of pan. Beat softened cream cheese, brown sugar, 3 eggs, pumpkin and dry pudding with mixer until well blended. Pour over crust. Bake about 40-50 minutes until toothpick comes out clean. Cool. Mix syrup into cool whip, put on bars. Sprinkle with cinnamon. Refrigerate. (The pumpkin spice pudding is seasonal, so be sure to get it now! Also, make sure to use “good” maple syrup.)

Cocoa Fudge SUBMITTED BY MARY AULT | DETROIT LAKES, MN 2 c. sugar 2/3 Tbsp. cornstarch

2 Tbsp. cocoa

Blend and stir well. Add 3 Tbsp. white karo syrup and 2/3 c. cream. Boil to soft ball stage. Cool and beat. Add 1 tsp. vanilla

SUBMITTED BY CINDY WEEKLEY | DETROIT LAKES, MN 2-1/4 c. flour 1 tsp. salt 1 tsp soda 2 to 3 c. miniature peanut butter cups, cut in half or into fourths

Cream shortening and sugars. Add eggs and vanilla and mix thoroughly. Add dry ingredients, then peanut butter cup pieces. Drop by tablespoon onto cookie sheet. Bake in 350⁰F oven for 8 to 12 minutes.

PG 28 | CHRISTMAS TRADITIONS 2015

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1 c. butter flavor Crisco 3/4 c. brown sugar 3/4 c. white sugar 2 medium eggs 1 tsp. vanilla


Christmas Centerpiece container (could be low bowl) floral foam (for fresh flowers), floral tape candle, candleholder, floral wire fresh pine greens, red carnations Christmas bulbs, ribbon Soak floral foam, cut to fit into your container. Secure foam and candleholder with floral tape. Cut greens inserting them into foam starting low and close to container and work up. Remember to leave room for carnations, bulbs and ribbon. To insert bulbs, take floral wire and wrap around bulb,and then to stem you’ve cut of pines.; doing same to loops of ribbon. Insert candle.

-Kim Samuelson, Detroit Lakes, MN

Grinch Popcorn ½ c. popcorn kernels, 2 Tbsp. Canola Oil, salt, ¼ c. butter (sweet cream salted), 3 c. mini marshmallows, blue & yellow food coloring, ½ c. mini marshmallows, red M&Ms 1. Make popcorn. 2. Salt popcorn and set aside. 3. Melt butter in medium saucepan on medium heat. 4. Add mini marshmallows to pan and stir until melted. 5. Turn off heat. 6. Add yellow food coloring to the marshmallow mixture. 7. Add a small amount of blue food coloring to the marshmallow mixture to get the perfect shade of Grinch Green. 8. Coat popcorn with marshmallow mixture to taste. 9. Pour coated popcorn into a prepared cookie sheet. 10. Drizzle remaining marshmallow mixture over popcorn. 11. Add mini marshmallows and red M&M’s while popcorn is still warm. 12. Allow to cool and serve.

-Liz Warling, Audubon, MN

Lighted Candy Cane Arrangement Items needed: Vase of your choice Pre-lit Pine Garland Large Ribbon or Bow Candy Canes from your favorite craft store Assemble the Pine Garland in the vase and secure the ribbon or bow. Add the candy canes and you have a festive arrangement for Christmas! -Cheryl Olson, Detroit Lakes, MN CHRISTMAS TRADITIONS 2015 | PG 29


DESSERTS can’t pass it up! Caramel Apple Crisp

Peanut Butter Chocolate Cake

SUBMITTED BY GEORGIA BERGER | DETROIT LAKES, MN

SUBMITTED BY IRIS OHMAN | PELICAN RAPIDS, MN

1 c. sugar 1/4 c. water 1/2 tsp. cinnamon 6-9 tart apples, peeled and sliced

2 c. flour 2 c. sugar 1 stick margarine 3-1/2 Tbsp. cocoa

3/4 c. flour 6 Tbsp. butter 6 Tbsp. caramel apple dip (optional)

Slice apples into 8x8-inch baking pan, fill over 1/2 full. Combine 1/2 c. sugar, water, cinnamon. Pour over apples. Drop caramel dip over apples. Blend 1/2 c. sugar, flour, butter until crumbly. Spread over apples. Pat down. Bake at 375⁰F 40-45 minutes. Top crust will be light brown.

Apple Squares SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN 1-1/4 c. pastry flour** 1-1/4 c. all-purpose flour 2 Tbsp. sugar (plus 3/4 c. for later) 3/4 tsp. salt 1/4 tsp. baking powder 4 Tbsp. tub margarine 5 Tbsp. canola oil

3/4 c. ice water 1 large egg, separated 4 c. thinly sliced firm tart apples, such as Granny Smith, Empire or Cortland (peeled, if desired) 1 tsp. cinnamon

1. Whisk pastry flour, all-purpose flour, 2 Tbsp. sugar, salt and baking powder in a large bowl. Cut margarine into small pieces and quickly rub them into the dry ingredients with your fingers until smaller but still visible. Add oil and toss with a fork to combine, Whisk water and egg yolk in a small bowl. Add to the flour mixture and stir until it begins to come together. Knead the dough with your hands in a bowl a few times until it forms a ball. Divide the dough in half and shape into 5-inch disks. Wrap each in plastic and refrigerate for at feast 1 hour. 2. Preheat oven to 400°F. Coat a 9x13-inch pan with cooking spray and line the bottom and sides with parchment paper. 3. Combine apples, the remaining 3/4 c. sugar and cinnamon in a large bowl. 4. Roll one portion of the chilled dough between sheets of parchment or wax paper into a 9x13-inch rectangle. Peel off the top sheet and invert the dough into the prepared pan. Peel off the remaining paper. Trim the dough so it covers just the bottom of the pan. Spread the apple filling evenly over the dough. Using the parchment or wax paper, roll out the remaining dough, invert it over the filling and trim the edges so it just covers the filling. Whisk the egg white in a bowl until frothy and evenly over the top crust. Lightly sprinkle the crust with additional sugar, if desired. 5. Bake until golden brown and bubbling, 40 to 45 minutes. Let cool for at least 1 hour before cutting into 12 squares. **To make pastry flour, remove 2 Tbsp. all-purpose flour and replace with 2 Tbsp. corn starch and whisk for 3 minutes.

PG 30 | CHRISTMAS TRADITIONS 2015

1/2 c. oil 1 c. water 1/2 c. peanut butter

Put the first two ingredients in a large mixing bowl and set aside. Put the next 5 ingredients in a sauce pan, mix and bring to a boil, then pour over the flour and sugar. Mix. Then Add: 2 eggs 1 tsp. salt

1 tsp. vanilla 1/3 c. sour milk or buttermilk

Mix together. Pour into greased (not floured) 9x13-inch cake pan. Bake at 350⁰F approximately 40 minutes or until toothpick comes out clean. Cool. FROSTING: 1 stick butter 3-1/2 Tbsp. peanut butter dash salt

1/3 c. milk 3-1/2 c. powdered sugar

Heat butter, peanut butter, salt and milk in saucepan to just barely a boil Add powdered sugar. Stir. Frost cooled cake.

Pumpkin Crunch Cake SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN 1 box yellow cake mix 1 can (16-oz.) pumpkin 1 can (12-oz.) evaporated milk 3 eggs 1-1/2 c. sugar 4 tsp. pumpkin pie spice

1/2 tsp. salt 1/2 c. chopped pecans 1/2 c. chopped walnuts 1 c. melted butter whipped topping

Preheat oven to 350ºF. Grease bottom of 9x13-inch pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in bowl, then pour it into pan. Sprinkle dry yellow cake mix evenly over pumpkin mixture. Sprinkle chopped pecans and walnuts over the cake mix. Drizzle melted butter evenly over everything. Bake for 55 minutes or until top is turning golden brown. Cool completely, cut and serve with whipped topping. Refrigerate leftovers.

Yield: 16 servings


Rhubarb Dream Bars

Raspberry Dessert

SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN

SUBMITTED BY BEVERLY WANDER | DETROIT LAKES, MN

Crust: 2 c. flour 3/4 c. powdered sugar 1 c. butter or tub margarine

First layer: 1 pkg. Oreo cookies (regular), crushed 3/4 c. melted butter

Mix above ingredients and press into 9x13-inch pan. Bake in 350ºF oven for 15 min. Filling: 4 beaten eggs 2 c. sugar

1/4 c. flour 1/2 tsp. salt

Combine above ingredients. Fold in 4 cups of chopped rhubarb. Pour on top of baked crust. Bake at 350º for 40-55 min until set and edges start to brown.

Eggnog Truffles SUBMITTED BY ETTA HORNER | DETROIT LAKES, MN 1 lb. white chocolate, divided (I use Baker’s because it melts great) 4 oz. cream cheese 1/4 c. confectioners sugar

1/4 tsp. McCormick ground nutmeg 1/4 tsp. McCormick Rum extract McCormick nutmeg for sprinkling on top

MELT: 8 oz. of the chocolate as directed on package. Beat cream cheese, confectioners sugar, nutmeg and extract in large bowl with electric mixer on medium speed until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. REFRIGERATE: 4 hours or until firm. Shape into 24 (about 3/4-inch balls). Place on waxed paper lined tray. Refrigerate until ready to dip. COAT: only 12 truffles at a time. Melt 4 oz. of the remaining chocolate in small bowl on MEDIUM 1-1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the chocolate. Place on wax paper-lined tray. Sprinkle truffles with nutmeg. Repeat with remaining 4 oz. chocolate and remaining truffles. REFRIGERATE: 1 hour or until chocolate is set. Store truffles in refrigerate up to 1 week. Makes 2 dozen. I have made these a couple of weeks before Christmas and they freeze well. KITCHEN TIPS: When dipping the truffles, do so in 2 batches (as directed above) as the coldness of the truffles may cause the melted chocolate to harden. Another tip is that I use one of those little coffee cup warmers to keep my chocolate warm and it works great. They are actually easy to make, just a little putsy but then so is any dipped candy. They are really delicious and unique!

CoCo La Reese Cake SUBMITTED BY LAVANA MEYHOFF | FRAZEE, MN 1 box chocolate cake mix - mix according to directions on box. Add: 1 c. flaked coconut Bake in 9x13-inch pan at 350ºF for 28-33 minutes, or when toothpick inserted comes out clean. After removing from oven, poke holes in cake with a wooden spoon or straw, about 1 inch apart. Cool to lukewarm. Mix the following and then slowly pour over cake: 15-oz. can cream of coconut 1 can sweetened condensed milk When cool, frost with 8-oz. container Cool Whip. Sprinkle coconut over cake. Refrigerate. Best if made the day before serving.

PG 31 | CHRISTMAS TRADITIONS 2015

Second layer: 1 c. powdered sugar 8-oz. cream cheese 8-oz. Cool Whip Third layer: Beat together2 pkgs. Hersheys white chocolate Instant pudding, small boxes 3 c. milk Fourth layer: 1-1/2 cans Wilderness raspberry pie filling Fifth layer: 8-oz. Cool Whip

RumChata Cupcakes SUBMITTED BY MARY BRENK | DETROIT LAKES, MN 1/2 c. butter (1 stick, at room temperature) 1-1/2 c. sugar 2 c. flour 2 tsp. baking powder

1/2 tsp. salt 1 c. RumChata 1 tsp. vanilla extract 1 tsp. cinnamon 4 egg whites

Preheat oven to 350°F. Combine sugar and butter and beat until fluffy. Mix together flour, baking powder, salt and cinnamon, set aside. Mix the RumChata and vanilla together, set aside. Alternating, add in the flour mixture and RumChata mixture in to the butter and sugar. Start and end with the flour mixture. In a clean mixing bowl, beat egg whites until soft peaks form (this will be easiest in an electric mixer). Fold egg whites into the batter – do not do this in an electric mixer, use a spatula. Fill cupcake liners. Bake for 20 minutes or until cake “bounces back” when touched. Yield: 24 cupcakes, batter is thick, I think I ended up with 23

RUMCHATA CREAM CHEESE FROSTING

NOTE: This makes A LOT of frosting. I tend to use quite a bit on my cupcakes. I ended up with a cup extra. So, if you don’t use a lot, cut the recipe in half. (I also normally freeze my leftover frosting for use later. I label and date it, I’ve used some that’s been frozen for just about 5 months and it tasted fine). 12-oz. of cream cheese (1 1/2 packages, at room temperature) 1/2 c. of butter (1 stick, at room temperature) 1/2 tsp. of vanilla 5 Tbsp. of RumChata 1 package of confectioners’ sugar (2-lb. bag) Note: The frosting is pretty sweet. I had some people say it was just enough, others said it was a little too much. It is REALLY tasty, so of course I was in favor of having more of it. Combine butter and cream cheese until smooth. Add vanilla. Slowly add confectioners’ sugar. Mix in RumChata (use more or less based on the thickness of the frosting. I often find that some days I would use 5 Tbsp., some I would use 4 Tbsp.) Frost the cupcakes.


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PG 34 | CHRISTMAS TRADITIONS 2015


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PG 36 | CHRISTMAS TRADITIONS 2015


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CHRISTMAS TRADITIONS 2015 | PG 39


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Christmas Traditions  

Christmas Traditions 2015

Christmas Traditions  

Christmas Traditions 2015