Holiday Traditions

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H liday TRADITIONS locally submitted recipes & gift ideas

Local Celebrity Chefs' Recipes Featured — Pg. 16 A supplement to the Nov. 22, 2009 Becker County Record

Holiday Traditions | Recipes & Gift Ideas

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INDEX Brunch Appetizers Soups & Stews Salads Vegetables Main Dishes Breads Cookies & Bars Celebrity Chefs Desserts Kid’s Favorites

Holiday Traditions | Recipes & Gift Ideas |

2 4 10 12 16 19 25 29 33 36 47

PG 1

A SEASON OF PLENTY It’s hard to believe we’ve wrapped up our 27th Annual Holiday Cookbook and Gift Guide. This year we’ve included recipes from some of our area restaurant chefswe’re sure you’ll find it interesting to see what dishes they love to make and serve.

As always we extend a warm “Thank You” to all our wonderful cooks in the area for sharing their favorite recipes. Needless to say it’s a difficult task choosing the 3 winners each year, but it was especially so for the 2009 edition.

And thanks again to all the businesses that make this cookbook possible. Please show them your appreciation by patronizing them this Christmas season.

From everyone at DL Newspapers have a most joyous Christmas and holiday season!

Wishing you a warm and cheerful Christmas!

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Honorable Mentioned

BRUNCH Eggs DelMonico Submitted by Deborah Newman | Osage, MN

Crescent Zucchini Quiche Submitted by Iris Ohman | Pelican Rapids, MN

1 (8-oz.) tube refrigerated crescent rolls 2 tsp. Dijon mustard 4 c. slice zucchini 1 c. onions, chopped 6 tbsp. butter, cubed 2 eggs, lightly beaten 1 c. ham, cubed 1 (4-oz.) c. shredded Mozzarella cheese 1 (4-oz.) c. shredded Colby-Monterey Jack 2 tbsp. dried parsley flakes 1/2 tsp. salt, 1/2 tsp. pepper 1/4 tsp. dried basil 1/4 tsp. dried oregano Separate crescent dough into 8 triangles and place in a greased 9-inch deep-dish pie plate with points toward center. Press dough onto the bottom and up the side of plate to form a crust, seal seams. Spread with mustard.

In large skillet, saute zucchini and onions in butter until tender. In large bowl combine eggs, ham, cheese, seasonings and zucchini mixture. Pour into crust.

Bake in 375˚ oven 20-25 minutes or until knife inserted near center comes out clean. Cover edges with foil if crust browns too quickly.

Can omit ham and add sausage or bacon.

Bake the bacon! No fuss...easy clean-up!

Lay bacon slices on a jelly-roll pan and bake at 350° for 15 to 20 minutes, depending on how crispy you like it. Drain well on paper towels.

6 eggs, hard boiled, peeled and sliced 1/4 c. butter 1 tbsp. minced onion 1/4 c. flour 2 c. Half & Half 1/2 c. shredded cheddar cheese 1 tsp. parsley 1 tsp. salt 1/4 tsp. pepper 1 c. fresh mushrooms, sauteed 1-1/2 c. diced ham Saute the minced onion in butter, stir in flour. Remove from heat and add Half & Half. Cook over low heat until smooth. Add cheddar cheese, parsley, salt and pepper. While stirring, add mushrooms and ham. Fold in hard boiled eggs, Serve over English muffins.

Mixture can be made ahead and frozen in freezer baggies to serve at later date.

Breakfast Pizza Submitted by Kristi Olson | Fargo, ND

1 tube crescent rolls 1 lb. or more sausage onions, mushrooms & etc. (optional) hashbrowns 8+ oz. cheddar cheese bacon (optional) 4 eggs 2 tbsp. milk salt, pepper, garlic Spread crescent rolls in bottom of 9x13-inch pan or baking sheet.

Brown sausage with onions, mushrooms, etc. Drain and let cool.

Layer sausage, hashbrowns, cheese and bacon. (Can sprinkle potatoes with seasonings).

Mix eggs, milk and seasonings. Pour over top.

Bake at 350˚ for 25-30 minutes. This can be made a day or so before, except for egg topping. Just before baking, mix eggs and milk and bake.

BRUNCH

Holiday Traditions | Recipes & Gift Ideas |

Swiss Chicken Quiche

Corn & Parsnip Pancakes

Submitted by Marcia Blatchford | Detroit Lakes, MN

Submitted by Becky Mickelson | Detroit Lakes, MN

1 (9-inch) unbaked pie shell 4-oz. sliced Swiss cheese 1 (5 or 6-oz.) can chunk white chicken or 1-1/2 c. cubed cooked chicken 1/4 c. chopped onion 1 c. milk 3 eggs 2 tbsp. flour 1/2 tsp. salt 1/2 tsp. marjoram leaves

PG 3

2 lb. parsnips, peeled 1 tsp. salt 1/2 c. onion, finely chopped 1/4 c. green onion, finely chopped 1 tbsp. minced chives 1 c. canned corn, drained 1/3 c. flour 2 eggs, beaten

Place cheese, onion, and chicken in pie shell. Beat together remaining ingredients and pour over chicken mixture. Bake in 350˚ oven for 35-40 minutes until a knife inserted in the center comes out clean.

Cook parsnips in boiling water until tender. Mash parsnips, stir in the onions, chives, salt, corn, flour and eggs. Drop by 1/4 cupfuls onto a well greased hot griddle and fry until golden, turn and cook until lightly brown.

Curried Crab Quiche

Brunch Scrambled Eggs

Submitted by Cindy Weekley | Detroit Lakes, MN

Submitted by Keri Thompson | Detroit Lakes, MN

1 (9-inch) unbaked pastry shell 6 to 8-oz. canned or frozen crabmeat, thawed, drained and cartilage removed or use imitation crab 3/4 c. shredded Swiss cheese 3 eggs 1-1/2 c. heavy whipping cream 1/2 to 1 tsp. curry powder 1/2 tsp. salt dash pepper Line unpricked pastry shell with a double thickness of heavy-duty foil.

Bake at 450˚ for 5 minutes. Remove foil, bake 5 minutes longer. Remove from oven, reduce heat to 375˚. Sprinkle crab and cheese into shell.

In a bowl, beat eggs, add cream, curry, salt and pepper, pour over cheese. Cover edges of pastry with foil, bake for 30-35 minutes or until a knife inserted near the center comes out clean. Yield 6-8 servings.

French Toast Soufflé Submitted by Mary Brenk | Detroit Lakes, MN

10 c. white bread cubes 1 (8 oz.) pkg. low fat cream cheese, softened 8 eggs 1-1/2 cups milk 2/3 c. Half & Half cream 1/2 c. maple syrup 1/2 tsp. vanilla extract 2 tbsp. confectioners’ sugar Place bread cubes in a lightly greased 9x13-inch baking pan. In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, Half & Half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight.

The next morning, remove soufflé from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375˚F (190˚C).

Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners’ sugar, and serve warm.

1/4 c butter 1 1/2 dozen eggs slightly beaten 3/4 # shaved ham, cut in bite size chunks 8 oz sliced mushrooms, drained 1 c grated cheddar cheese 1 can evaporated milk 1 can cream of mushroom soup In a large skillet, melt butter, add eggs. Scramble until barely cooked.

Sprinkle ham into bottom of buttered 9” x 13” x 2” pan; pour eggs over ham. In a separate bowl, mix remaining ingredients; pour over eggs. Bake 350° 30 minutes. May keep in refrigerator for 2 days before baking.

Broccoli & Bacon Casserole Submitted by Keri Thompson | Detroit Lakes, MN

1/2 # bacon, cook, drain 1 tsp salt 6 eggs beaten 1 tsp dry mustard 2 c milk 1 tsp chives 8 oz frozen broccoli; cook, drain 1 c grated sharp cheese 6 slices leftover bread mushrooms; optional Mix; pour into casserole dish, sprayed with Pam. Bake 350° for 1 hour.

Odor eaters for your fridge... coffee grounds, charcoal, or a cotton ball soaked with vanilla extract. Take your pick.

WINNER 2nd Place

APPETIZERS Buttery Almond Crunch Submitted by Ann M Zick | Osage, MN

1/2 cup butter plus 1tbsp., butter softened and divided in half 1/2 tbsp. light corn syrup 1 c. sliced almonds

Sausage Filled Stars Submitted by Cindy Weekley | Detroit Lakes, MN

1 lb. bulk sausage 1-1/2 c. (6-oz.) shredded cheddar cheese 1-1/2 c. (6-oz.) shredded Monterey Jack cheese 1 medium sweet red pepper, diced 1 medium green pepper, diced 1 (4-oz.) can green chilies, drained 1 (4 1/2-oz.) ripe olives, chopped and drained 1 envelope Ranch dressing mix 48 wonton wrappers vegetable oil In a skillet, cook sausage over medium heat until no longer pink, drain. Add cheeses, peppers, chilies, olives and dressing mix, mix well. Set aside. Brush both sides of wrappers with oil, press onto bottom and up sides of greased muffin cups.

Bake in 350Ëš oven for 5 minutes or until golden brown. Transfer to a baking sheet.

Fill each cup with 2 tbsp. sausage mixture. Bake 5 minutes or until heated through. Serve warm. Yields 4 dozen.

Line 8�x 8� square pan with foil. Butter well with 1/2 tbsp. butter.

Use other 1/2 tbsp. butter to butter a heavy sauce pan.

ADD: 1/2 c. butter 1/2 c. sugar 1 tbsp. corn syrup Bring to boil over medium heat stirring constantly. Cooking until golden brown. About 3 minutes. Stir in almonds. Quickly pour into buttered pan. Refrigerator until firm. Turn pan over on cutting board turning out crunch. Break into bit size pieces. Store in air tight container. Yields’ 10 oz. Serve with a scoop of your favorite ice cream.

Crab Wonton Cups Submitted by Keri Thompson | Detroit Lakes, MN

1/2 T butter 2 green onions, chopped 3 oz cream cheese, chunked 1/3 c mayonnaise 4 oz grated Parmesan cheese 2 tsp Old Bay Seasoning 1 tsp lemon juice 2/3 c canned crab meat 12 wonton wrappers 1/2 T butter, melted Preheat oven 350° F. Prepare pan by spraying mini-muffin tins with cooking spray. SautÊ the green onion in butter until tender; reduce heat to low. Add cheeses and mayo; stir constantly until melted. Add lemon and all seasonings except paprika. Gently stir in crab meat; heat 1-2 minutes, until warm. Gently brush each wonton with butter before placing in mini muffin tins. Let edges of wonton wrapper stick up from top of tins. Add filling to wonton wrappers; bake 12-15 minutes, until golden and crispy.

Keep it cool! Place a bowl of dip inside a larger bowl ďŹ lled with crushed ice to keep it fresh and tasty

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APPETIZERS

Holiday Traditions | Recipes & Gift Ideas |

PG 5

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PG 6 |

Holiday Traditions | Recipes & Gift Ideas

APPETIZERS

Crock Pot Hot Beef Dip

Caramel Apple Dip

Submitted by Marcia Blatchford | Detroit Lakes, MN

Submitted by Anna Miller | Frazee, MN

1 lb. ground beef 3/4 c. water 1 env. taco seasoning mix 1 (8-oz.) pkg. cream cheese, softened 1 c. sour cream 2 c. shredded cheddar cheese 1 small can chopped green chilis 1 tsp. minced garlic Brown ground beef in skillet. Drain and add water and taco seasoning.

Mix well. Boil over medium heat then reduce heat to low and simmer uncovered 10 minutes. Place in crock pot. Add remaining ingredients and stir well. Cook on low 2 hours. Serve with Fritos or tortilla chips.

Crock Pot Cheese Chicken Dip Submitted by Marcia Blatchford | Detroit Lakes, MN

1 lb. Velveeta, cut in cubes 1 c. chopped, cooked chicken 1 can Ro-Tel tomatoes and green chilis, drained 1 tsp. ground cumin 1/4 c. chopped green onion, (may use regular onion) Pour everything in crock pot, except onions, and mix. Cook on low 2 hours until cheese is melted, stirring occasionally. Shift crock pot setting to warm and add onions. Stir to combine. Serve on warm setting with Fritos and tortilla chips.

Sour Cream and Cheddar Crackers Submitted by Anna Miller | Frazee, MN

5 tbsp. sour cream and onion powder 6 tbsp. cheddar powder 3/4 c. vegetable oil 1-1/2 lbs. saltines Combine powders and vegetable oil with a wire whisk. Put saltines in a large bowl. Pour oil mixture over saltines and mix to coat. Bake in 250˚ oven until crisp, stirring every 15 minutes.

Chicken Wonton Cups Submitted by Mickey Wothe | Frazee, MN

Press Wonton wraps into mini-muffin tins. Bake at 350˚ for 7-8 minutes.

When cool place on cookie sheet.

1 (12-oz.) can chicken 2 c. Monterey Jack shredded cheese 2 tbsp. taco seasoning 1/4 tsp. salt 1/2 tsp. pepper 1 c. Ranch dressing Spoon mixture into baked wraps and bake 10 minutes at 350˚. Makes 24.

1 (8-oz.) cream cheese, softened 1 c. brown sugar cream 1 tsp. vanilla Blend cream cheese and brown sugar until smooth. Add vanilla and cream to right consistency. Slice apples into wedges and dip into caramel.

Apple Dip Submitted by Marcia Blatchford | Detroit Lakes, MN

1 pkg. (8-oz.) cream cheese, softened 1 tbsp. creamy peanut butter 1/2 tsp. ground cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground allspice 1 jar (7-oz.) marshmallow creme In small bowl, beat cream cheese, peanut butter and spices until blended.

Fold in marshmallow creme. Serve with apple wedges. Makes 2 cups.

Caramel Dip Submitted by Marcia Blatchford | Detroit Lakes, MN

1/2 c. butter 1-1/2 c. brown sugar (I use dark brown sugar) 3/4 c. light corn syrup 1 can sweetened condensed milk 1 tsp. vanilla 1/4 tsp. ground cinnamon In a 2-quart saucepan, melt butter over low heat. Add brown sugar, corn syrup and milk. Stir to mix. Cook, stirring, over medium heat until mixture comes to a full boil. (Use a spoon that won’t melt). Remove from heat and stir in vanilla and cinnamon. Serve warm or room temperature with apple slices or on ice cream. Store in refrigerator and let come to room temperature before stirring or serving.

Smoky Bacon Wraps Submitted by Marcia Blatchford | Detroit Lakes, MN

1 lb. sliced bacon 1 1 (16-oz.) pkg. small smoked sausage links c. packed brown sugar Cut each bacon strip in half. Wrap one piece of bacon around each sausage. Place in a foil-line baking pan. Sprinkle with brown sugar. Bake, uncovered in 400˚ oven for 30-40 minutes or until bacon is crisp and sausage is heated through.

APPETIZERS

Holiday Traditions | Recipes & Gift Ideas |

Dill Pickle Dip

Kentucky Cider

Submitted by Deborah Newman | Osage, MN

Submitted by Marcia Blatchford | Detroit Lakes, MN

8-oz. cream cheese 16-oz. sour cream 1 qt. dill pickles, well drained 1/2 tsp. onion salt 1/2 tsp. garlic powder Mix all ingredients well and refrigerate until serving. Chips or crackers.

Spandex Cheese Dip Submitted by Deborah Newman | Osage, MN

1 (8-oz.) pkg. cream cheese 1/4 c. pesto 1-1/2 c. grape tomatoes 1/2 c. Five Cheese Italian shredded cheese Spread cream cheese with pesto. Sprinkle with grape tomatoes. Layer of cheese on top and bake 350˚ for 20 minutes or if camping, place in tin foil and place on grill for 15 minutes. Serve with chips or crackers of your choice.

Hot Pineapple Side Dish Submitted by Sandi Nickolauson | Detroit Lakes, MN

1 (20 oz.) can pineapple chunks, drain & save juice 1/2 c. sugar 3 tbsp. flour 1/4 c. melted butter 1 1/2 c. shredded cheddar cheese (6 oz. divided) 2/3 c. coarsley crushed saltines Combine sugar & flour, add butter & 1 cup cheese, mix well. Gently stir in pineapple. Pour into well greased 1 1/2 qt. casserole. Sprinkle crushed crackers on top & drizzle 1/4 cup pineapple juice over top. Bake uncovered 30-35 minutes at 350˚ until bubbly. Remove from oven & sprinkle rest of cheese. Serves. 6. Yummy!

Chai Latte Submitted by Marcia Blatchford | Detroit Lakes, MN

1 c. milk 1 c. water 1 lrg. strip orange peel 3 whole cloves 1 (3-inch) cinnamon stick 3 whole black peppercorns 1 pinch ground nutmeg 4 tsp. sugar 1 tea bag or 2 tsp. black tea leaves

Combine milk and water in saucepan over medium high heat. Once this mixture has warmed, add orange peel, cloves, cinnamon stick, peppercorns, nutmeg, sugar and tea. Bring to a boil, reduce heat to medium an d simmer until color deepens. Strain out spices and pour into cups. Makes 2 servings.

PG 7

1 qt. apple cider 1 qt. cranberry juice 1 can frozen orange juice concentrate 3/4 c. sugar 6 whole cloves 2 cinnamon sticks

In large saucepan, place all ingredients and simmer for 10 minutes. Strain into mugs. Serve hot.

Pumpkin Spice Latte Submitted by Marcia Blatchford | Detroit Lakes, MN

3 c. hot whole milk 4 tsp. sugar 1/2 tsp. vanilla 1/2 tsp. pumpkin pie spice* 6-oz. double strength brewed coffee 3 tbsp. sweetened whipped cream 3 pinches pumpkin pie spice* Combine hot milk, sugar, vanilla and spice in a blender. Blend until foamy. Pour into 3 mugs g to about 2/3 full. Pour 2 oz. coffee into each mug. Garnish with whipped cream, top with pumpkin pie spice. *If you don’t have pumpkin pie spice, you can use a mixture of ground cloves, cinnamon and allspice.

Chai Tea Mix Submitted by Marcia Blatchford | Detroit Lakes, MN

1 c. nonfat dry milk powder 1 c. powdered non-dairy creamer 1 c. French vanilla flavored powdered non-dairy creamer 2-1/2 c. sugar 1-1/2 c. unsweetened instant tea 2 tsp. ground ginger 2 tsp. ground cinnamon 1 tsp. ground cloves 1 tsp. ground cardamom In large bowl, combine milk powder, non-dairy creamers, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In blender or food processor, blend 1 cup at a time, until mixture is a fine powder.

Makes 36 servings.

To Serve: Stir 2 heaping tbsp. Chai tea mixture into a mug of hot water.

Brandy Slush Submitted by Kathy Bope | Ottertail, MN

Combine 2 cups of sugar and 9 cups water in pan. Heat until sugar is dissolved. Cool, add: 1(12-oz.) can frozen orange juice, 1 (9-oz.) can frozen lemonade and 1 pt. brandy. Stir. Freeze stirring frequently. Serve 1/2 - 1/2 with 7Up.

PG 8 |

Holiday Traditions | Recipes & Gift Ideas

APPETIZERS

Berry Blue Cheese Spread

Vegetable Pizza

Submitted by Becky Mickelson | Detroit Lakes, MN

Submitted by Kathy Bope | Ottertail, MN

1/2 c. dried blueberries or cranberries 1 c. boiling water 1 (8-oz.) cream cheese 6-oz. blue cheese, crumbled 2 green onions, chopped 2 garlic cloves, minced 1/2 c. pecans, chopped Place berried in a bowl and pour water over. Let stand 1 minute.

Beat cream cheese and blue cheese with electric mixer until smooth. Stir in the green onions, garlic and drained berries. Transfer to serving bowl, cover and chill for 4 hours. Sprinkle with pecans and serve with crackers.

Ranch-Mustard Dip

1 pkg. crescent rolls 1 (8-oz.) pkg. cream cheese, softened 1 pkg. Hidden Valley Ranch dressing mix 1/2 c. mayonnaise 2 c. chopped vegetables* 1/2 c. olives 1/2 c. grated carrots Spread crescent rolls in 9x13-inch pan. Bake in 375Ëš oven for 12 minutes or until brown and crunchy. Mix cream cheese, Hidden Valley Ranch and mayonnaise in bowl. Spread on cooled crust.

Sprinkle on veggies. Put olives and carrots on top.

Refrigerate at least 2 hours.*Veggies: cucumbers, onions, tomatoes, cauliflower, broccoli and green peppers.

Submitted by Ashley Dretsch | Detroit Lakes, MN

1/2 pkg. Hidden Valley Ranch Dip envelope 8 tbsp. mayo 8 tbsp. mustard 1/2 c. sugar 2 tbsp. horseradish 8 oz. sour cream

Bring on the veggies! Colorful, fresh veggies are always welcome at parties and easy to prepare in advance. Cut into sticks, owerets or slices and tuck away in plastic zipping bags until needed.

Mix well, and chill for 1 hour. Great with pretzels and veggies!

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APPETIZERS

Holiday Traditions | Recipes & Gift Ideas |

PG 9

Snack Mix

Cheddar Cheese Carrot Appetizer

Submitted by Ashley Dretsch | Detroit Lakes, MN

Submitted by Cindy Weekley | Detroit Lakes, MN

2 1/4 C. Brown Sugar 1 1/2 C. Butter 2/3 C. White Karo Syrup 1 1/2 tsp. vanilla 3/4 tsp. baking soda Large Bag of popcorn 4 C. Cheerios 4 C. Chex 16 oz. peanuts Lightly boil the br. sugar, butter, and karo syrup for 5 minutes. Remove from heat and add vanilla and baking soda. Pour over popcorn, cheerios, chex and peanuts. Bake at 250 on cookie sheets for 1 hr. turning every 15 minutes.

Chicken Chip Dip Submitted by Ashley Dretsch | Detroit Lakes, MN

1 C. chicken (leftovers or canned) 1 can (rinsed) black beans 1 can diced tomatoes 1 can mexican corn 8 oz. taco sauce 1 sm. can diced green chilis 1 pkg. softened cream cheese (cubed) 1/2 block of velveeta cheese(cubed) 1 sm. can chopped black olives Heat all ingredients in crockpot until cream cheese and velveeta and melted. Stir frequently while cooking.

Stuffed Mushrooms

1 (3-oz.) pkg. cream cheese, softened 2 c. (8-oz.) shredded cheddar cheese 1/2 c. carrots, finely shredded 1/2 c. peanuts, finely chopped 2 tbsp. onion, finely chopped 1/4 tsp. dill weed parsley, fresh sprigs assorted crackers In a small mixing bowl, beat cream cheese and cheddar cheese for 1 minutes. Add carrot, peanuts, onion and dill, mix well.

On a serving platter, shape mixture into 8-inch log tapering one end to form a carrot shape. Cover and refrigerate for 2 hours or until serving.

Place parsley at wide end for carrot top. Serve with crackers. Yield 2 cups.

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Submitted by Keri Thompson | Detroit Lakes, MN

2 T chopped onion 3 tsp butter or margarine 1/2 # lean ground beef 2-3 T mushroom stems; chop Salt & pepper to taste 2 T chopped parsley 4 T walnuts; coarse chop 4 T beef or chicken stock 2 eggs, lightly beaten 1/3 c bread crumbs 15-20 large mushroom cap Preheat oven 375°. Lightly sauté the onions in butter until soft but not browned. Add beef and mushroom stems; brown thoroughly; add salt & pepper and remove from heat. Stir in parsley, walnuts and stock. Stir in beaten egg; then add bread crumbs. Pile onto mushroom caps which have been in an oiled baking dish. Bake uncovered for 20 minutes.

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Honorable Mentioned

&STEWS

SOUPS

Bean-N-Bacon Soup Submitted by Anna Miller | Frazee, MN

Bloody Mary Soup Submitted by Deborah Newman | Osage, MN

3 c. tomato juice 2 c. bloody mary mix 26-oz. beef stock 2 c. tomatoes, peeled and diced 2 tsp. garlic salt 1 tsp. lemon juice 2 tsp. sugar 1 tsp. Worcestershire 1 tsp. soy sauce pepper 2 tbsp. vodka 1 tbsp. gin lemon slices, to garnish celery spears, to garnish Mix all ingredients in heavy pot. Bring to quick boil, cook over medium heat about 10 minutes, uncovered. Makes 9 cups, serves 8.

Add a little garnish...to your soups or salads.

Top them off with cheese curls made with a vegetable peeler. They will look extra special and tastier too!

1 lb. navy beans 3/4 lb. bacon 1-1/4 c. onions, diced 1 c. celery 2 c. potatoes 1 c. carrots 1 tsp. pepper 1 bay leaf salt to taste 5 c. tomato juice Soak navy beans in water overnight, then drain and cook in fresh water until soft. Drain. Cut bacon in bite-size pieces and fry. Remove bacon and saute onion in bacon grease until transparent. Dice celery, potatoes and carrots. Put all ingredients together in heavy saucepan and simmer until vegetables are tender. (Remove bay leaf before serving.) Add about 1 qt. milk and heat just to boiling. Do not boil after milk has been added. Serve with saltines.

NOTE: Bean -n- Bacon soup can be frozen in small containers. When ready to use thaw and add 1/2 the amount of milk to soup. Example: 2 cups soup - 1 cup milk. Do not add milk before freezing!

Tortilla Soup Submitted by Fran Hoppert | Detroit Lakes, MN

1 tbsp. vegetable oil 1 medium green pepper, seeded, finely chopped 1 small onion, finely chopped 1 jalapeno pepper, seeded and finely chopped 1 tbsp. chili powder 3 c. cooked, shredded chicken 1 can (14.5-oz.) diced tomatoes, no-salt-added 5 c. low sodium chicken broth 1 can (14.5-oz.) black beans, drained and rinsed 2 tbsp. lime juice 3/4 tsp. salt 1/2 avocado, firm, ripe, cut 1 c. crumbled baked tortilla chips (optional) Heat oil in a large saucepan over medium-high heat. Add green pepper, onion, and jalapeno to saucepan and cook, stirring often, for 7 minutes.

Stir chili powder into pot and cook, stirring occasionally, for 1 minute.

Pour broth and 1 cup water into saucepan. Bring to a boil and reduce heat to medium; simmer for 10 minutes. Stir in chicken, tomatoes, beans, lime juice and salt; cook for 5 minutes or until warmed through.

Ladle 1-1/2 c. soup into bowls; divide avocado chunks among bowls.

Serve with chips on top, if desired.

SOUPS & STEWS

Holiday Traditions | Recipes & Gift Ideas |

Chicken Tortilla Soup

Sauerkraut Soup

Submitted by Fern Olson | Detroit Lakes, MN

Submitted by David Eklund | Moorhead, MN

2 cans cream of chicken soup 2 cans fiesta nacho cheese 2 cans milk 1 can (red) enchilada sauce 1 can chopped green chilis Approximately 1 lb. chopped chicken 1 small diced onion

Mix all in crock pot, 1 hour. Before serving add a handful of crushed tortilla chip and Mexican cheese.

Meatball Stew Submitted by Keri Thompson | Detroit Lakes, MN

1 # ground beef 1 egg, slightly beaten 1/2 c small bread cubes 3/4 c onion, finely chopped 1/2 tsp salt 2 T shortening 1 condensed beef broth 1 can tomato soup 1/8 tsp thyme leaves, crushed 16 oz can small whole white potatoes; cut up 8 oz can peas, undrained Mix well the beef, egg, bread cubes, 1/4 c onion and salt. Shape firmly into 36 meatballs. In large heavy pan; brown meatballs in shortening; pour off fat. Add remaining ingredients. Heat; stir occasionally. Makes about 6-1/2 cups.

Onion Soup Submitted by Marcia Blatchford | Detroit Lakes, MN

2 tbsp. olive oil 3 large onions, sliced 3/4 cloves garlic, minced 1/2 c. dry sherry 5 c. chicken broth 1 tbsp. fresh thyme 1 bay leaf 1 loaf French bread, cut diagonally into 1-inch slices and toasted 8 - 12 slices Swiss Cheese In large stock pot, heat olive oil over medium heat. Add onions, cook, stirring, for 20 minutes. Add garlic. Continue to cook for 10 minutes.

When onions reach a light caramel color, add sherry and cook until liquid has almost evaporated. Stir in chicken broth, thyme and bay leaf. Return mixture to a boil. Reduce heat, cover and let soup simmer for 15-20 minutes. Remove bay leaf.

Preheat oven to 400˚. Ladle soup into oven proof bowls. Arrange 1 or 2 slices of bread on top and cover with 2 slices of Swiss cheese. Place bowls on baking sheet. Bake until cheese is melted and bubbly, watch closely so it doesn’t scorch. Serves 4-6.

PG 11

2 14.5-oz. cans stewed tomatoes 1 lb. smoked sausage, sliced 1 cup diced potatoes 1/3 cup brown sugar 2 cups sauerkraut 1 medium onion (chopped) Combine all ingredients in a slow cooker. Cover and cook on low for 4-6 hours, or until flavors have blended and soup is thoroughly heated.

Nacho Soup Submitted by Marcia Blatchford | Detroit Lakes, MN

2 cans evaporated low-fat milk 1 c. chicken broth 1/4 c. flour 2 c. shredded cheddar cheese 1/4 tsp. cayenne pepper 1 can chopped green chilis Combine milk, broth, and flour in medium saucepan over medium high heat. Bring to a boil, stirring constantly. Reduce heat to medium low, stirring constantly for 5 minutes. Stir in pepper, and chilis. Stir in cheese, 1/2 cup at a time, allowing each to melt before adding more cheese. Remove from heat. Serve with sliced green onions, additional shredded cheese, salsa and/or tortilla chips as desired.

Wild Rice Soup for Slow Cooker Submitted by Keri Thompson | Detroit Lakes, MN

1 pkg long grain and wild rice, like Minute Rice 1 onion; sautéed 1 can mushrooms or use fresh 1 # bacon, crumbled 1 # Velveeta cheese 2 cans cream potato soup 1 quart whole milk Prepare rice according to package directions. Sauté the onions, mushrooms and cook bacon to well done. Cut cheese in chunks; combine all ingredients in slow cooker. Cook on high for 2 to 2-1/2 hours or until cheese is melted and soup is really hot.

Sauerkraut Kielbasa Soup Submitted by Ashley Dretsch | Detroit Lakes, MN

1 C. onion diced garlic (to taste) 1 lb. drained sauerkraut 1/2 tsp. paprika 6 C. water 6 chicken boullion cubes 3 c. peeled and diced potatoes 1/2 tsp. caraway seeds (optional) 1 lb. Kielbasa sliced 1 C. sour cream Bring all ingredients (except sour cream) to a boil and simmer for 35-40 minutes. Stir in sour cream before serving.

Honorable Mentioned

SALADS Easy Fruit Salad Submitted by Jeanette Fingalson | Detroit Lakes, MN

Antipasto Salad Submitted by Becky Mickelson | Detroit Lakes, MN

3 tbsp. olive tapenade 1/4 c. pepperoncini, seeded & chopped 1/2 c. olive oil 1 fresh mozzarella ball of pearls or 1 ball cut into 1/2� cubes 4 tsp. fresh lemon juice 4 tsp. red wine vinegar 4 tsp. minced fresh garlic 1 tsp. dried oregano mixed salad greens 6-oz. Genoa salami, cut into thin strips 6 basil leaves, cut into thin strips Mix the tapenade, pepperoncini, and 1/4 c. olive oil. Add the mozzarella and toss. Set aside.

Whisk the lemon juice, vinegar, garlic and oregano. Whisk in the remaining olive oil. Season with salt & pepper.

In a large bowl toss the greens with salami. Add the marinated mozzarella and 1/2 the dressing. Toss well. Transfer to a platter and top with basil. Drizzle the remaining dressing over and serve.

Mix 1 pkg. instant lemon pudding and 1 large can crushed pineapple.

Stir well. Add orange sections, marshmallows. Before serving may add bananas, grapes, strawberries and add 1 8-oz. container Cool Whip.

Very easy and good.

Tuna Salad Submitted by Jeanette Fingalson | Detroit Lakes, MN

1 can (6-oz.) chunk light tuna in water, drained 1/4 c. celery, finely chopped 3 tbsp. light mayonnaise 2 tsp. lemon juice Combine with fork in a bowl. May serve on leaf lettuce or bun.

Italian Pasta Salad Submitted by Greg Stetz | Detroit Lakes, MN

16-oz. small shell pasta 16-oz. Ranch salad dressing 1 pkg. Good Seasons Italian Seasoning celery black olives red pepper finely shredded cheddar cheese cocktail shrimp or diced ham (optional) Cook the shells as directed on the package. Rinse in cold water and allow to drain.

Finely chop the celery, black olives, red pepper, and add, if you would like, the meat of choice. Add these to the mixture of Good Seasons Italian Seasoning and Ranch dressing. Fold this mixture into the pasta shells.

You can make this the day before, it will allow the flavors to get acquainted. Feeds 6 to 8.

Salad Dressing Submitted by Jan Lee | Detroit Lakes, MN

Wilting greens can be refreshed by placing them in ice water mixed with 2 tablespoons lemon juice and refrigerate for 1 hour. Drain well, wrap in toweling, and keep them bagged in the refrigerator for at least 4 hours.

1/2 c. oil 1/4 c. vinegar 1/8 c. catsup 1/2 c. sugar 1 tbsp. Worcestershire sauce This is good on fresh spinach and lettuce.

SALADS

Holiday Traditions | Recipes & Gift Ideas |

PG 13

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PG 14 |

SALADS

Holiday Traditions | Recipes & Gift Ideas

Cranberry Marshmallow Salad

Carrot Crisp

Submitted by JoAnn Gustafson | Ogema, MN

Submitted by Jan Lee | Detroit Lakes, MN

1 bag fresh cranberries 1 (10-oz.) bag miniature marshmallows 1 large can crushed pineapple, drained 1 c. whipped cream 3/4 c. sugar Grind cranberries and marshmallows together. Mix other ingredients in and put in a mold. Let stand in refrigerator overnight. Unmold and garnish with greens. About 8 servings.

Shrimp Salad Submitted by Deborah Newman | Osage, MN

1 c. chopped celery 1 can Mandarin oranges, drained, chilled, reserving liquid 1 lb. shrimp, cooked, cleaned mayonnaise ginger, to taste orange peel Combine shrimp, celery and oranges. Dressing: Mix mayo, ground ginger and orange peel. Add reserved liquid to slightly thin. Chill until serving.

Macaroni Salad Submitted by JoAnn Gustafson | Ogema, MN

1 (12-oz.) pkg macaroni shells 1 c. carrots, shredded 1 c. shredded cheddar cheese 1 c. diced dill pickles 1/4 c. diced onion 1/4 c. pimento 1 c. mayo or salad dressing 1 lb. can pineapple chunks, drained 1 tsp. salt 1/2 tsp. celery salt 1/4 c. sugar Cook macaroni, drain, rinse and cool. Add the rest of ingredients and chill. Serves about 8 to 12. Can be made the night before.

Creamy Grape Salad Submitted by Deborah Newman | Osage, MN

1 pkg. cream cheese, softened 1 c. sour cream 1/3 c. sugar 2 tsp. vanilla 2 lbs. seedless green grapes 2 lbs. seedless red grapes 3 tbsp. brown sugar 3 tbsp. pecans In bowl, mix cream cheese, sour cream, sugar and vanilla until blended.

Add grapes and toss to coat. Cover and refrigerate until serving. Sprinkle with pecans and brown sugar just before serving.

8 c. carrots, sliced Cook 5 minutes or longer. Carrots should be firm, not hard, just partly done.

1 green pepper, diced 2 c. celery, diced 1 lrg. sweet onion, thinly sliced Dressing: 1 can tomato soup 1 c. Crisco oil 1 c. sugar 3/4 c. cider vinegar 1-1/2 tsp. salt 1 tsp. dry mustard Spin 1 minute in blender or 4 minutes with electric beater on high speed.

Pour over vegetables and stir to blend. Refrigerate 12 hours. Stir occasionally. Keeps a long time in refrigerator.

Garlic Pasta Submitted by Fern Olson | Detroit Lakes, MN

1 lb. vermicelli, cooked w/small amount of olive oil, drained and rinsed in cool water. Put in bowl and pour in 3 packages dry ranch salad dressing mix, stir mixture. Mix in 7 fresh garlic cloves, chopped fine with 3/4 cup olive oil. Stir into vermicelli and ranch mix, cover and refrigerate overnight.

Just before serving add: 1 lb. cubed colby-jack cheese 7-8 Roma tomatoes, chopped 1 can drained black sliced olives 1 bunch chopped green onions Toss well, serve.

Frozen Coleslaw Submitted by Ann M Zick | Osage, MN

1 medium head cabbage, shredded 1 green pepper chopped 1 carrot shredded Chopped onion to taste If cabbage is strong sprinkle 1 tsp salt on the cabbage for 1 hour then drain.

Bring to boil for 1 minute: 1 c. vinegar 2 c. sugar 1/4 c. water 1 tsp celery seeds 1 tsp mustard seeds Cool slightly then pour over Slaw mixture and freeze.

salads

Holiday Traditions | Recipes & Gift Ideas |

Wilted Lettuce Salad

Holiday Slaw

Submitted by Marcia Blatchford | Detroit Lakes, MN

Submitted by Darlene Hoefs | Detroit Lakes, MN

5 slices bacon 2 tbsp. red wine vinegar 1 tbsp. lemon juice 1 tsp. sugar 1/2 tsp. fresh ground black pepper 1 head lettuce, rinsed, dried, torn in bite-size pieces 6 green onions, thinly sliced

Cook bacon in skillet until crumbly. Remove from skillet, reserving drippings, crumble and set aside. To hot bacon drippings, add vinegar, lemon juice and sugar and pepper. Stir over medium heat until hot. In large bowl, combine lettuce and green onions. Add warm dressing and toss evenly to coat. Sprinkle with bacon and serve.

Fruit Salad Submitted by JoAnn Gustafson | Ogema, MN

1 large can fruit cocktail, drain well 1 large can peach sauce 1 large can pineapple tidbits

Add 1 can pie filling, peach, apricot or whatever; green grapes, 4 bananas, cut up. May add a can of Mandarin oranges, drained, add miniature marshmallows. Serves a large crowd.

Cucumber Relish Submitted by JoAnn Gustafso | Ogema, MN

Grind: 7 c. cucumber 3 c. carrots 1 c. onion Salt this and let stand about 3 hours, drain and‌ Boil: 5 c. vinegar 5 c. sugar 4 c. chopped green pepper and celery Add mustard seed and pimento for color. Simmer 20 minutes. Seal in jars.

Wild Rice Waldorf Salad Submitted by Keri Thompson | Detroit Lakes, MN

2 apples 1 T lemon juice 2 T brown sugar 2 stalks celery, chopped 2 c cooked wild rice 1/3 c mayonnaise 1/2 c dairy sour cream 1/2 c salted peanuts Core and chop unpared apples; toss with mixture of lemon juice and brown sugar. Stir in celery and wild rice. Blend mayonnaise and sour cream; toss with peanuts into the salad ingredients. Chill no longer than 6-8 hours.

PG 15

Dump a package of slaw mix in a large bowl. Pour over top: a large can of crushed pineapple; a large can Mandarin oranges, drained; 1/2 package colored miniature marshmallows.

Stir to mix. Sprinkle a package of instant pudding (lemon or vanilla) on top.

In another bowl, mix a cup of sour cream into a carton of Cool Whip, pour over salad and mix well.

Garnish with red and green Maraschino cherrys and sliced almonds.

Yogurt Thousand Island Dressing Submitted by Sandi Nickolauson | Detroit Lakes, MN

1 hard boiled egg, finely chopped 1 1/2 tbsp. black olives, finely chopped 1 tsp. minced onion 1/2 c. minced celery 2/3 c. low fat yogurt 2 tbsp. ketchup Combine all ingredients in a glass jar with tight fitting lid & shake well.

Store in refrigerator.

Apple Spinach Salad Submitted by Fran Hoppert | Detroit Lakes, MN

1/3 c. mayonnaise 4 tsp. white vinegar 4-5 tsp. sugar 1/4 tsp. celery salt 1/8 to 1/4 tsp. pepper 4 c. torn fresh spinach 1 small unpeeled red apple, sliced

In a small bowl, whisk together the mayonnaise, vinegar, sugar, celery salt and pepper. Let stand for 10 minutes; whisk until sugar is dissolved.

In a salad bowl, combine the spinach and apple. Drizzle with salad dressing and gently toss to coat. Yield: 4 servings.

Broccoli Grape Salad Submitted by Keri Thompson | Detroit Lakes, MN

2 bunch fresh broccoli, bite size 1 1/2 c celery, chopped 1 bunch green onions, chop 2 c red grapes, halved 1/2 # bacon, cooked crisp 1 1/2 c light mayonnaise 1/4 c sugar 3 T vinegar 3 T milk Place prepared broccoli, celery, onions, grapes and crispy bacon in mixing bowl. In small bowl, mix mayo, sugar, vinegar & milk. Pour dressing over broccoli mixture, stir well. Cover; refrigerate several hours to overnight to meld flavors.

WINNER 3rd Place

VEGETABLE Potato Casserole Submitted by JoAnn Gustafson | Ogema, MN

Cheese Crusted Potatoes Submitted by Marcia Blatchford, Detroit Lakes, MN

4-5 c. potatoes, peeled and thinly sliced salt and pepper, to taste Greek seasoning, to taste (I use Cavender’s) 1 tsp. garlic powder, or to taste parsley, to taste 1 pint whipping cream 1 c. shredded Swiss or Gruyere cheese, or combo of both Lightly grease a casserole dish (can use spray). Lay a single layer in bottom, lightly sprinkle with seasonings. Repeat layers and seasonings until all potatoes are used. Leave room to top for cheese. Pour whipping cream over the top of potatoes. Bake in 325˚ oven for 1-1/2 hours, or until tender. Add shredded cheese to top of potatoes and bake until cheese is melted… about 20 minutes. If you wish to brown cheese, broil on high for 1-2 minutes.

Thaw 3 (10-oz.) pkg. shredded hash brown potatoes. Saute 1 medium chopped onion in 1/4 c. butter. Add 1 can cream of chicken soup and 1 large carton sour cream and 1 c. grated cheddar cheese. Add potatoes and season with salt and pepper. Pour in greased 9x13-inch pan, sprinkle with 1 c. crushed corn flakes. Bake in 350˚ oven for about 45 minutes.

Broccoli Casserole Submitted by Cindy Weekley | Detroit Lakes, MN

2 (16-oz.) pkgs. frozen broccoli florets 1 (10 3/4-oz.) can condensed cream of mushroom soup, undiluted 1-1/2 c. (6-oz.) shredded sharp cheese, divided 1 (6-oz.) can french fried onions, divided 1 c. sour cream Cook broccoli according to package directions, drain well. In a large sauce pan, combine the soup, sour cream, 1 c. cheese and 1-1/4 c. onions. Cook over medium heat for 4-5 minutes or until heated through.

Stir in the broccoli.

Pour into a greased 2-quart baking dish. Bake uncovered at 325˚ for 25-30 minutes or until bubbly. Sprinkle with remaining cheese and onions. Bake 10-15 minutes longer or until cheese is melted. Yields 6-8 servings.

Vegetables Submitted by Fern Olson | Detroit Lakes, MN

1 pkg. cream cheese 1 can chopped green chili’s 2 cans whole kernel corn salt and pepper to taste Soften cream cheese, add green chili’s, cans of corn drained, salt and pepper to taste in 9x9-inch baking pan. Bake in 350˚ oven for 25 minutes

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Limpy broccoli. To revive limp, uncooked broccoli, trim 1/2 inch from the base of the stalk and set the head in a glass of cold water in the refrigerator overnight.

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VEGETABLE

Holiday Traditions | Recipes & Gift Ideas |

Roasted Sweet Potatoes

Amber Onions

Submitted by Becky Mickelson | Detroit Lakes, MN

Submitted by Sharon Braun | Detroit Lakes, MN

2-3 lrg. sweet potatoes, cut into wedges 2 tbsp. olive oil 2 tbsp. sugar 3 tbsp. chili powder Kosher salt cracked pepper Preheat oven to 425˚. Line a baking sheet with foil or parchment paper.

Mix the sugar, chili powder, salt & pepper. Toss potato wedges with olive oil and then toss with dry ingredients. Arrange wedges on baking sheet in a single layer and bake 15-20 minutes until browned and tender.

Dipping Sauce: 1/2 c. sour cream 1 tbsp. maple syrup 2 tsp. jalapeno, seeded & chopped 1 tsp. lime juice salt & Tabasco, to taste chili powder green onion, chopped Mix first 5 ingredients and sprinkle with chili powder and green onions for color.

Roasted Beet Salad with Grilled Red Onions Submitted by Ann M Zick | Osage, MN

4 medium beets (about 1 lb.), scrubbed and trimmed.

2 medium red onions, each sliced into ½ inch-thick slices 2 tbsp. extra-virgin olive oil 6 c. mesclum or salad green of your choice 6 oz. of feta cheese or mild goat cheese ¼ inch-diced 6-12 kalamata olives 2 tbsp. red wine vinegar 1 tbsp. olive brine (from kalamata olives) 1 tsp. honey 1/2 tsp. dried oregano, crushed 1/4 tsp. salt 1/8 tsp. pepper 1/4 c. extra-virgin olive oil Roast beets – Preheat oven to 375 F. Rub beets with olive oil. Place in small roasting pan. (I always roast extra for eating .) Cover pan with foil, and roast the beets until tender. 2-2 ½ hours more for large beets. To check doneness, gently insert a bamboo skewer into beet. The skewer should slide through easily. Remove the beets from the pan, allow to cool and then peel. Cut into 1/8 inch -thick slices.

Brush both sides of onions with olive oil then sprinkle with salt and pepper. Grill onions on heated grill or grill pan over medium heat until evenly charred and tender. 2 to 3 minutes per side.

In small bowl, whisk together vinegar, brine, honey, oregano, salt and pepper. Gradually add oil. Whisking in a thin steady stream until blended.

In salad bowl layer greens, beets, onions, cheese and olives. Drizzle with dressing and toss at table.

Can be made on 6 salad plates. 1 cup greens, divide beets, onions, cheese and olives. Serve with dressing.

PG 17

9 medium onions, cut in half 2 tbsp. butter 1 tsp. salt 1/2 c. tomato juice 1/4 tsp. paprika 3 tbsp. honey Bake one hour in 300˚ oven.

Hot Buttered Rum Sweets Submitted by Marcia Blatchford | Detroit Lakes, MN

1 stick butter 1 tsp. vanilla 1 tsp. cinnamon 1/2 c. dark rum 1/2 tsp. nutmeg 1/2 c. brown sugar 3 medium sweet potatoes, peeled and cubed In saucepan melt butter. Add rest of ingredients, except sweet potatoes.

Simmer 10 minutes to form a syrup. Add sweet potatoes and toss to coat in syrup. Place in casserole and bake in 350˚ oven 30-45 minutes, or until sweets are soft.

Sliced Baked Potatoes Submitted by Sharon Braun | Detroit Lakes, MN

5-6 potatoes, cleaned, skin on, and sliced 1/2 c. water 1/2 cube butter 1 pkg. Ranch dressing or onion soup mix Bake in 325˚ oven for 45 minutes.

Cheesy Garlic Potatoes Submitted by Keri Thompson | Detroit Lakes, MN

2 # potatoes, peeled 16 oz cheddar cheese grated 1/2 tsp salt freshly ground pepper 3/4 c whipping cream 6 cloves garlic crushed Preheat oven to 350°. In a large saucepan of boiling water, cook potatoes for 18 minutes or until tender. Drain and cool. Slice half the potatoes evenly and thinly into a lightly greased pie dish. Sprinkle with half the cheese; pour half the cream on top. Slice and add the other half of the potatoes; sprinkle remaining half of cheese and then half the cream over the cheese. Spread garlic evenly on top. Bake about 30-40 minutes or until browned and crisp.

PG 18 |

Holiday Traditions | Recipes & Gift Ideas

VEGETABLES

Honey Glazed Carrots

Mixed Vegetable Hot Dish

Submitted by Sandi Nickolauson | Detroit Lakes, MN

Submitted by Sandi Nickolauson | Detroit Lakes, MN

4 c. sliced carrots (1 Lb.) 1/4 c. balsamic vinaigrette dressing 2 tbsp. honey 2 tbsp. chopped pecans Bring carrots, dressing & honey to boil; reduce heat & simmer 15 minutes until tender. Sprinkle with pecans, enjoy!

Dilly Beans Submitted by Keri Thompson | Detroit Lakes, MN

2 # small tender green beans 1 tsp red pepper 4 cloves garlic 4 large heads dill 2 c water 1/4 c pickling salt 2 c white vinegar Stem beans and cook until done. Pack uniformly in hot sterilized jars. To each pint jar; add 1/4 tsp red pepper, 1 garlic clove and a head of dill.

Heat together the water, salt & vinegar. Bring to boil and then pour over the beans; seal. They should be ready to eat in a couple days; although they get better the longer they sit; the beans absorb more of the flavors.

Makes 4 pints

2 Lbs. ground beef 1 large onion, chopped 1 c. diced celery 2 cans mushroom soup 1 can chicken & rice soup 2 c. mixed frozen vegetables 2 c. chow mein noodles 1/4 c. soy sauce 1 small can mushrooms Brown meat, onion, celery in tbsp. shortening. Cook vegetables & drain.

Mix soups, meat mixture with rest of ingredients and place in 9x13 pan.

Bake 1 hour at 350˚.

NoTe: you may also add watercrest if you like.

Ripening Avocados To speed ripening, put firm, unripe avocados in a brown paper bag. Crimp the bag closed and set it aside at room temperature, and the avocados will ripen in 1 to 3 days.

LAST MINUTE GIFT IDEAS You’ve waited until the LAST MINUTE...now what? Time got the best of you and you’re in the 11th hour having purchased nary a gift. Now that the holidays are on your doorstep, what can you get that won’t look like you shopped in a rush? It’s possible to give last-minute gifts that won’t appear so. Here’s a guide to some gifts you can pick up in a snap.

FOR ADULTS: • Pull from the spirit of the season. Choose among holiday music, ornaments or table decorations. What’s more, at this late date prices may be slashed.

• Go with a picture frame. Take a family portrait or a picture you want to share and place it within a frame. This is a great idea for grandparents or other special people.

• Put together themed cooking supplies. For example, an ice cream lover may enjoy an ice cream maker, an ice cream scoop, assorted toppings, and glasses for holding sundaes.

• Choose area attractions that adults may enjoy. A night out at the movies or a gift certificate for a local restaurant are ideas.

• Books, puzzles and coloring activities will all spark creativity and lead to hours of fun.

• Don’t underestimate the power of a little green. A few dollars tucked into a card enables children to feel responsible, and allows them to select a favorite gift of choice.

FOR TEENAGERS: • Teens often want to stay abreast of the latest styles and fashions. However, you may not know what they are. So if you’re thinking of gifting with clothing, it may be best to choose among some of the hot stores, such as American eagle outfitters, Abercrombie & Fitch or Hollister for your finds. or simply give a gift card.

• Liquor can be a nice gift when appropriate. Many liquor stores will giftwrap, or choose a nice wine and a decorative wine bag to house it.

• For female teens, gifts that pamper and enable them to go glam could be appreciated. Various bath gels and scented lotions packaged together would be a nice offering.

• Food never falls out of favor. Choose some exotic treats, such as fine chocolates, smoked salmon or caviar, and place in a decorative basket.

• Give a teen a subscription to a favorite magazine so they can follow celebrities or sports teams.

FOR CHILDREN: • Family movie DVDs are fun for kids of all ages. If you don’t know what flick will fit the bill, give a gift card and let the child do the choosing.

• Find out if you can pre-pay for texting or minutes on a mobile phone for the teen who is always in touch.

Honorable Mentioned

MAIN DISHES Wild Rice Chicken Casserole Submitted by JoAnn Gustafson | Ogema, MN

Crock Pot Chow Mein Submitted by Sandi Nickolauson | Detroit Lakes, MN

2 Lbs. round steak, cut in pieces 1 c. mushrooms, drained 1 onion, sliced 4 stalks celery 1 can water chestnuts 1 can chinese vegetable, do NoT drain 1 can bean sprouts 1/3 c. soy sauce 4 tbsp. molasses 1 1/2 tsp. salt 6 to 8 tbsp. tapioca Mix in order & put in crock pot for 4 hours, until it reaches 350˚ or can be placed in oven on 275˚ for 4 hours.

4 tbsp. butter 1 c. chicken broth 1 tsp. salt 2 c. diced chicken 1/4 c. diced pimento 1/2 c. sliced almonds 5 tbsp. flour 1-1/2 c. evaporated milk 1 c. raw wild rice 3/4 c. sliced mushrooms 1/3 c. chopped green pepper Make sauce by melting butter, add flour, add milk and broth and blend well. Cook until thick. Mix all other ingredients except almonds, pour into a greased casserole dish. Top with the almonds. Bake in 350˚ oven 50 to 60 minutes. Serves 8 to 10.

Barbecued Hamburgers Submitted by JoAnn Gustafson | Ogema, MN

1 lb. hamburger 1 can chicken gumbo soup 1 onion, chopped fine 1/2 c. catsup 2 tbsp. prepared mustard Brown hamburger and onion, add the rest of ingredients and let simmer. Serve on buns.

Chicken Fantasy Submitted by JoAnn Gustafson | Ogema, MN

In a 9x13-inch buttered pan, place 6 slices of buttered bread cut in small pieces.

Rice is nice... for extra fluffy white rice...just add a teaspoon of white vinegar to the cooking water.

miX: 3 c. cooked chicken pieces 1/2 c. celery, boiled until tender 1 small onion, chopped 1 small can mushrooms plus juice 3 tbsp. mayo & put on bread Add 6 more slices diced up buttered bread. Spread 1 can cream of mushroom soup over this. Beat 5 eggs and 3 c. liquid (1-1/2 c. milk and 1-1/2 c. broth), pour over top of ingredients in pan. Let stand overnight, then bake in 350˚ oven for 45 minutes. Cut in squares, garnish with parsley.

PG 20 |

Holiday Traditions | Recipes & Gift Ideas

MAIN DISHES

A Meal in Foil on the Grill

All in One Dinner

Submitted by JoAnn Gustafson | Ogema, MN

Submitted by Kristi Olson | Fargo, ND

Take a large piece of aluminum foil — make a hamburger pattie and lay on foil: large slice of onion few sticks of celery few slices of thinly sliced potatoes few slices of thinly sliced carrots Another layer of sliced onion Salt and pepper, to taste

1 lb. ground beef 2 large onions 2 cans cream of celery or 2 cans cream of chicken soup 2 (10-oz.) pkg. frozen tater tots Mix the raw meat with seasonings and press into bottom of large cake pan. Add sliced onion on top of meat, pour soup over and arrange tater tots on top. Bake covered 1-1/2 hours in 350˚ oven.

Roll up in foil and bake on grill for about an hour.

Beef Roll Ups

Baked Pork Chops

Submitted by JoAnn Gustafson | Ogema, MN

Submitted by Jeanette Fingalson | Detroit Lakes, MN

Dip chops in melted butter or margarine, dip in crushed corn flakes. Place in cake pan with a little melted butter and with a dab of butter on top of each pork chop. Bake about 1 hour. May do the same for chicken pieces.

Barbecue Pork Chops Submitted by JoAnn Gustafson | Ogema, MN

Crowd chops in a glass pan. Salt and pepper them. Let heat while preparing the sauce.

Sauce: 1 tbsp. dry mustard 2 tbsp. brown sugar 2 tbsp. chili sauce or catsup 1/4 c. vinegar 14 c. water Blend and spread over pork chops. Bake uncovered about 1 hour in 325˚ oven or until tender and well browned on one side. Do not turn, juice will evaporate during baking.

Swedish Meatballs Submitted by JoAnn Gustafson | Ogema, MN

4 lbs. ground beef 2 lbs. lean ground pork 1 c. sauted onions 3 c. mashed potatoes 1 c. crackers or bread crumbs 1/2 tsp. nutmeg salt and pepper, to taste Combine with: 3 eggs, well beaten 2 c. rich milk 3 tbsp. cornstarch Mix and knead well, form into balls and brown. Place all in roaster, adding the drippings and small amount of water. Steam for a good hour, I put them in the oven. Makes about 90 meatballs.

1-1/2 lb. ground beef 1 c. bread crumbs, fine and fresh 3/4 c. grated cheese 1/4 c. green pepper, chopped 1/4 c. onion, grated 1 tsp. salt 1 tsp. Worcestershire sauce 1 tsp. pepper 1 egg, well beaten 1 can tomato soup Combine all ingredients using only half of tomato soup. Gently roll out on waxed paper, using a layer of wax paper on top to pat down, then remove top layer of wax paper. Roll into a jelly roll, cut in 6 or 8 rolls, place in cake pan. Spoon remaining tomato soup on each roll. Bake in 350˚ oven for 35 minutes.

Layered Hot Dish Submitted by Joann Gustafson | Ogema, MN

2 c. sliced raw 2 c. uncooked ground beef (I do brown mine) 1 handful uncooked rice 1 c. carrots, sliced thin 1 c. onions, sliced thin 1 c. celery, chopped 1 can tomatoes or 1 can tomato soup and water Place in pan in order given, put pats of butter between layers. Bake for about 2 to 2-1/2 hours in 350˚ oven.

Salmon Loaf Submitted by JoAnn Gustafson | Ogema, MN

2 - 1 lb. cans salmon liquid drained from salmon plus milk to make 1-1/2 c.

3 c. cracker crumbs 2 tbsp. lemon juice 2 eggs salt and pepper, to taste Spoon lightly into a loaf pan. Bake 45 minutes in 350˚ oven.

MAIN DISHES

Holiday Traditions | Recipes & Gift Ideas |

Ham Loaf

Apple Smothered Pork Chops

Submitted by JoAnn Gustafson | Ogema, MN

Submitted by Cindy Weekley | Detroit Lakes, MN

1 lb. ground beef 2 lbs. ground pork & beef 1 can tomato soup 1/4 c. milk 1/2 c. cracker crumbs 1 small onion, chopped salt and pepper, to taste Mix all together, put in oaf pan. Bake in 350˚ oven for 1-1/4 hours. Allow to set a few minutes before serving.

Irish Italian Spaghetti Submitted by JoAnn Gustafson | Ogema, MN

1 onion, chopped 1 lbs. ground beef 1 tsp. salt 1/4 tsp. pepper 1/2 tsp. chili pepper 1/2 tsp. tobasco sauce Brown together and cover and simmer about 10 minutes. Add 1 can cream of mushroom soup, 1 can tomato soup. Simmer about 45 minutes.

Prepare 1 (8-0z.) pkg. long spaghetti, rinse and drain well. Arrange on a platter, pour sauce over that and sprinkle with cheese if desired.

Chicken Pearl Submitted by Jessica Ressler | Detroit Lakes, MN

1 whole chicken w/out giblets (or take out) 1 pkg Italian sausage 3 c. white rice, (follow directions on pkg.) salt and pepper, to taste Boil chicken for three to four hours adding water as needed. Drain the chicken and save the water using it for the rice. Cut the sausage into 1/2-inch slices and put into large pot. Measure water and add rice and water to the sausage. Cut the chicken into bite size pieces and add to the rest. Cook until rice is tender. enjoy.

Deviled Buns Submitted by JoAnn Gustafson | Ogema, MN

1/2 c. ripe olives 1 can corn beef, shredded 1/4 c. catsup 1/2 c. grated cheese 2 tbsp. minced onions 1 tbsp. Worcestershire sauce 1 tsp. minced green pepper Combine all the ingredients. Split buns and take out part of the center, fill with the mixture and wrap in foil. Heat in 325˚ oven for 20-25 minutes.

PG 21

6 bone-in pork loin chops, 3/4-inch thick 3/4 tsp. salt 1/4 tsp. rubbed sage 1 tbsp. vegetable oil 3 medium tart apples, peeled and sliced 3 tbsp. all-purpose flour 3 tbsp. molasses 2 c. water 1 tbsp. white vinegar 1/3 c. gold raisins Sprinkle pork shops with salt and sage. In a large skillet, brown chops on both sides in oil. Transfer to a greased shallow 3-quart baking dish or a 9x13-inch glass dish.

Layer apples over the meat, drizzle with molasses.

Add flour to pan drippings in skillet, stir until blended. Gradually stir in water. Bring to a boil, cook and stir for about 2 minutes or until thickened.

Remove from heat, stir in vinegar and raisins. Pour over apples and chops. Bake uncovered at 350˚ for one hour or until meat thermometer reads 160˚. Yields 6 servings.

Salmon Burgers Submitted by Becky Mickelson | Detroit Lakes, MN

2 tbsp. butter 2 tbsp. olive oil 3/4 c. red onion, finely diced 1-1/2 c. celery, finely diced 1/2 c. red pepper, finely diced 1/2 c. yellow pepper, finely diced 1/4 c. minced flat-leaf parsley 1 tbsp. capers 1/4 tsp. Tabasco 1/2 tsp. Worcestershire sauce 1-1/2 tsp. old Bay seasoning 1/2 tsp. Kosher salt 1/2 tsp fresh cracked pepper 1 lb salmon, cooked & cooled 3/4 c. panko bread crumbs 1/2 c. mayonnaise 2 tsp. Dijon mustard 2 x-lrg. eggs, beaten over medium low heat sauté in butter and olive oil the onion through pepper, until veggies are soft, approx. 15 to 20 minutes. Cool to room temperature.

Flake the salmon in a large bowl and add the panko, mayo, mustard and eggs. Mix lightly. Add the cooked mixtures and mix well. Chill until firm enough to form into patties. Fry in butter and olive oil over medium heat 3-4 minutes per side until browned.

PG 22 |

Holiday Traditions | Recipes & Gift Ideas

MAIN DISHES

Mexican Black Bean Pizza

Portobello Pizzas

Submitted by Ashley Drewes | Detroit Lakes, MN

Submitted by Becky Mickelson | Detroit Lakes, MN

1 pkgd. or prepared pizza crust 1/2 c. prepared black bean dip 6 scallions, chopped 1/3 c. mild salsa 1/2 c. shredded mozzarella 1 medium tomato, seeded and diced 1/2 medium avocado 1/4 c. sour cream 1 c. shredded lettuce Preheat oven according to pizza crust package directions. Spread a thin layer of black bean dip over surface of crust. Follow with a thin layer of salsa and sprinkle with shredded cheese. Top with chopped scallions and sliced olives. Bake as directed for pizza crust. When done, top with your choice of tomatoes, avocado slices, sour cream or shredded lettuce.

Note: Also makes a great dip for tortilla chips minus the pizza crust.

Gourmet Turkey Burgers Submitted by Becky Mickelson | Detroit Lakes, MN

6 slices whole wheat bread 1 lb. ground turkey (7% fat) 1/2 c. sour cream 4 tbsp. mango chutney, chopped 2 tbsp. Dijon mustard 1 tbsp. chili powder salt & pepper 1 c. mixed salad greens 4 tomato slices Shred 2 pieces of bread, add turkey, sour cream, 3 tbsp. chutney, 1 tbsp. mustard, chili powder and 1 tsp. salt. Mix and shape into patties. Freeze for 30 minutes to firm up. Broil or grill.

Stir together remaining chutney & mustard & set aside. Toast 4 slices of bread. Top toast with grilled burger, salt & pepper, chutney sauce, tomato slice and salad mix. Serve open-faced. Serves 4

Pan Seared Beef Tenderloins Submitted by Becky Mickelson | Detroit Lakes, MN

2 beef tenderloins 1-1/2” - 2” thick 2 tbsp. olive oil Kosher salt fresh cracked pepper Tie filets with string to maintain round shape. Place on a wire rack and set in refrigerator for 2 hours uncovered to dry. Remove and let stand 1 hr.

Preheat oven to 450˚, with rack in center. Heat oven-proof cast iron pan on medium high until hot. Generously salt & pepper steaks. Add olive oil to hot pan. Add steaks and cook 3-5 minutes or until steak releases from the pan.

Using tongs only, flip steaks & immediately place the cast iron pan in hot oven and cook: 2-4 minutes – rare; 4-6 minutes – medium; 6-10 minutes – well. Let rest 5 minutes and serve.

12 portobello mushrooms, gills removed 3 cloves of garlic, finely chopped 3 plum tomatoes, thinly sliced 6-oz. pepperoni, diced 1/2 c. grated parmesan cheese 1/2 c. grated Provolone cheese freshly cracked pepper fresh basil, cut in thin strips Arrange mushrooms, stem side up, on a baking sheet. Top with garlic, tomatoes, and pepperoni. Then top with cheeses, pepper and basil.

Bake 350˚ for 5 minutes, then place under the broiler until cheese bubbles and browns.

Chicken Sausage Bake Submitted by Becky Mickelson | Detroit Lakes, MN

3 lemons, quartered 2 onions, peeled & quartered 1/2 c. olive oil 1/2 c. prepared mustard 1 tbsp. mustard seed 1 tbsp. dried sage 1 tbsp. Worcestershire sauce freshly cracker pepper 1 chicken, cut into pieces 12 sweet Italian sausages 2 tbsp. fresh sage Mix olive oil, mustard, seed, dried sage, sauce and pepper. Into a Ziploc bag, squeeze the lemons and add them to the bag. Then add the olive oil mixture, onions, and chicken pieces. Marinate in refrigerator overnight.

Preheat oven to 425˚.

Let chicken stand at room temp for 30 minutes. Pour entire contents of bag into a large roasting pan. Turn chicken skin side up. Arrange the sausages around the chicken and sprinkle with fresh sage. Bake 1 hour, turning sausages after 30 minutes.

Smoked Sausage Skillet Submitted by Fran Hoppert | Detroit Lakes, MN

1 lb. fully cooked kielbasa or Polish sausage, sliced 1 tbsp. vegetable oil 3 c. shredded cabbage 1 celery rib, finely chopped 2 tbsp. Dijon mustard 1/2 tsp. garlic salt 1/4 tsp. rubbed sage 2 c. cooked noodles In a large skillet, saute the sausage, cabbage and celery in oil for 5 minutes. Add the mustard, garlic salt and sage. Cook and stir over medium heat for 4-6 minutes or until vegetables are tender. Stir in noodles and heat through. Yield: 4 servings.

MAIN DISHES

Holiday Traditions | Recipes & Gift Ideas |

Gingery Glazed Asian Ribs

Deep Dish Taco Squares

Submitted by Donna Sauvageau | Detroit Lakes MN

cRuSt: 2 c. Bisquick Mix Bisquick and milk. Press into 9x13-inch pan.

1 lb. hamburger 2 to 3 tomatoes 1/2 c. milk 1 c. peppers 2 tbsp. onions

3 lbs. baby-back pork ribs (2 racks) Black pepper 1/2 cup hoisin sauce 1/4 cup low-sodium soy sauce 2 tbsp. grated fresh ginger 2 cloves garlic, chopped 2 scallions, thinly sliced Heat oven to 400° F. Place the ribs in a large roasting pan and season with 1 teaspoon pepper.

In a small bowl, combine the hoisin sauce, soy sauce, ginger, and garlic; spoon half of the glaze over the ribs. Cover the pan tightly with foil and bake until the ribs are tender, 1hr 30 minutes.

Heat the broiler. Spoon off and discard all but 1/2 cup of the rib pan drippings. Cut the racks of ribs into individual ribs, return to the roasting pan, and brush with the remaining glaze. Broil until just beginning to char, 2 to 3 minutes. Serve the ribs over the rice, drizzle with any cooking juices, and sprinkle with the scallions.

Serve over brown or jasmine rice. Serves 4.

Quick Mexican Hot Dish Submitted by Darlene Hoefs | Detroit Lakes, MN

Cook a package macaroni and cheese, as directed. Add 1 lb. hamburger that has been browned with a small chopped onion and 1/2 green pepper. Stir together. Add 1/2 cup medium salsa and 1/2 cup chopped black olives. Heat through. Serve with sour cream and crushed chips.

Chicken Pot Pie Submitted by Marcia Blatchford | Detroit Lakes, MN

2 c. chopped, cooked chicken breast 2 hard boiled eggs, sliced 1/2 c. slice carrots 1/2 c. frozen peas 1/2 c. chopped onion salt and pepper 1 can cream of chicken soup 1 c. chicken broth 1-1/2 c. Bisquick 1 c. milk 1/2 c. melted butter 1 c. shredded cheddar cheese

In greased 2-quart casserole, layer chicken, eggs, carrots, onions and peas.

Mix soup and chicken broth and season with salt and pepper. Pour over layers. Stir together Bisquick and milk. Pour over casserole. Drizzle butter over the topping. Bake in 350˚ oven until topping is golden brown… 30 to 40 minutes. Remove from oven and sprinkle with shredded cheese.

PG 23

Submitted by Anna Miller | Frazee, MN

Sauce: 1 c. sour cream 2/3 c. salad dressing 1 c. grated cheese Brown hamburger, sprinkle with salt and pepper, layer on top of crust.

Cut up tomatoes, peppers and onions and layer on top of hamburger. (optional: sprinkle with salt.) Mix sauce and pour over vegetables. Bake in 325˚ oven for 60 minutes.

Yummy Ham and Swiss Buns Submitted by Colette Haugrud | Pelican Rapids, MN

1 lb. Ham 1 lb. Swiss cheese 1 c. butter 1 tbsp. Worchestershire sauce 2 tbsp. poppyseeds 2 tbsp. mustard 4 tbsp. brown sugar 2 dozen buns Melt butter in a sauce pan. Add Worchestershire sauce, mustard, poppyseeds and brown sugar. Gently bring to a boil. Assemble sandwiches and place in a 9x13-inch pan. Pour mixture over sandwiches and cover with foil. Refrigerate overnight. Bake in a 325˚ oven for 25 minutes. Uncover and bake 8 minutes.

Pizzaburgers Submitted by Kathy Bope | Ottertail, MN

1 dozen hamburger buns, cut in half 1 lb. cooked ground beef 1-1/2 tsp. salt 2 tbsp. chives 1/2 c. ripe olives 1/2 c. parmesan cheese 1/4 tsp. pepper 1/2 tsp. ground oregano 15-oz. can tomato sauce 24 slices cheese Mix together. Place spoonful of mixture on each half bun. Top with slice of cheese. Bake at 400˚ for 10-15 minutes.

PG 24 |

Holiday Traditions | Recipes & Gift Ideas

MAIN DISHES

Slow Cooker Pizza Casserole

Dressing for Turkey

Submitted by Keri Thompson | Detroit Lakes, MN

Submitted by Shirley Askelson | Perham, MN

16 oz wide egg noodles 1-1/2 # ground beef 1/4 c chopped onion 26 oz spaghetti sauce 4-1/2 oz jar sliced mushrooms, drained 1-1/2 tsp Italian seasoning 3-1/2 oz pkg sliced pepperoni, halved 12 oz shredded part-skim mozzarella cheese 12 oz shredded cheddar cheese Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, mushrooms and Italian seasoning. Drain noodles. In a 5 quart slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni.

Sprinkle with a third of the cheese. Repeat layers twice. Cover; cook on low for 3-4 hours or until heated through and cheese is melted.

Hamburger All In One Dinner Submitted by Keri Thompson | Detroit Lakes, MN

1 # ground beef 1/4 c hot water 3 small potatoes, peeled and diced 1 medium onion, chopped 15 oz peas and carrots, drained 14-1/2 oz diced tomatoes, undrained 1 T sugar 1/2 tsp salt 1/4 tsp pepper Shape beef into four patties. In a skillet, cook patties over medium heat until no longer pink. Transfer to a 5-qt. slow cooker. Add water to skillet and stir to loosen browned bits from pan. Pour into slow cooker. Add the remaining ingredients. Cover and cook on low for 4-6 hours or until potatoes are tender.

Quesadilla Submitted by Ann M Zick | Osage, MN

2 (10”) flour tortillas 2 to 3 c. grated cheese mozzarella, cheddar or child choice 6 oz. leftover cooked meat (steak, pork, chicken or fish) Cut into thin strips.

1 c. roasted or cooked vegetables, such as winter squash, onions, mushrooms, peppers, carrots or your choice.

Place tortillas on cookie sheet, let child sprinkle with cheese. On half of each of the tortilla add 3 oz meat of his or her choice. Divide vegetables and spread evenly over meat. Fold tortilla over to make 2 half moon shaped quesadillas.

Packing for lunch, wrap tightly in foil to hold together.

When ready to eat, eat remove from foil, place on a plate, and heat in microwave oven until cheese melts (about 1 to 2 minutes) turning once.

Don’t overdo the microwave time or the tortilla will be toughened. Parent they’re great also fried with a small amount of olive oil, turning it once on medium heat until cheese is melted.

2 c. chopped celery 1 c. chopped onion 1 tbsp. sage 1 tsp. salt 1 tsp. pepper 1 c. butter 4 chicken bouillion cubes 5 c. hot water 1 1/2 loaves bread cubed Boil celery and onion until done. Melt butter and bouillion cubes in hot water. Mix with bread and rest of ingredients. Cook in turkey, chicken or casserole.

Cheesy Rice Casserole Submitted by Sandi Nickolauson | Detroit Lakes, MN

2 c. cooked rice 1 can peas, drained 1 can tuna 2/3 c. evaporated milk 1 can cream of celery soup 4 slices cheese Spread rice on bottom of shallow 2 qt. casserole. Add peas, then tuna.

Mix milk & soup then pour over mixture. Arrange cheese on top & bake 30 minutes at 375˚.

Salmon Hot Dish Submitted by Sandi Nickolauson | Detroit Lakes, MN

1 tall can salmon, drained, save juice 1 large can peas 1 c. macaroni 3 hard boiled eggs, chopped 1/2 c. crushed corn flakes salt & pepper Mix salmon, peas, eggs with cooked macaroni. Make white sauce using salmon juice for part of liquid. Pour over mixed ingredients in 2 qt. casserole and mix well. Top with crushed flakes and bake for 30 minutes at 375˚.

Pizza Cups Submitted by Keri Thompson | Detroit Lakes, MN

3/4 # ground beef 1/4 c diced onion 6 oz tomato paste 1/4 c parmesan cheese 1/4 tsp oregano 10 oz refrigerated biscuit grated mozzarella cheese Sauté ground beef with onion until browned. Remove from heat, drain grease. Add tomato paste, parmesan cheese & oregano. Using thumbs; press a biscuit into each of 10 ungreased muffin cups. Fill each cup with meat mixture. Sprinkle top with grated mozzarella. Bake 350° for 12 to 15 min.

Honorable Mentioned

BREADS Chocolate Banana Bread Submitted by Karen Hanson | Detroit Lakes, MN

1/2 c. butter or Crisco 1 c. sugar

Rosemary Sweet Potato Bread Submitted by Deborah Newman | Osage, MN

1 large sweet potato 1/3 c. light brown sugar 1/3 c. vegetable oil 2 eggs 1/4 tsp. onion powder 1/2 tsp. rosemary 1 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1 c. all-purpose flour 1/2 c. whole wheat flour Preheat oven to 350˚, grease bottom of glass 8x8-inch baking dish.

Cook sweet potato in oven or microwave. Peel and mash, add all ingredients except flour, mix for 1 minute on medium speed. Fold flour in until incorporated. Spread mixture in baking dish. Bake for about 25 minutes. Toothpick test should come out clean. Spread with honey butter, cream cheese or butter…

Mix and add: 2 eggs 1 c. mashed ripe bananas 1/4 c. milk 1 tsp. vanilla 2 c. flour 1/4 c. cocoa 1 tsp. soda 1 tsp. salt 1/2 c. nuts Bake at 350˚ for 60 minutes.

Peanut Butter Applesauce Bread Sugar Free Submitted by Karen Hanson | Detroit Lakes, MN

1/2 c. peanut butter 1/2 tsp. cinnamon 1 c. white Splenda 1 c. apple sauce 1 egg 2 tsp. vanilla 1/2 tsp. soda 1/2 tsp., baking powder 1/4 c. Crisco 1/4 tsp. salt 1-1/4 c. flour 1/3 c. nuts 1/3 c. raisins Spray pans and bake at 350˚ for 55 minutes.

Southern Biscuit Muffins Submitted by Marcia Blatchford | Detroit Lakes, MN

Don’t burn the bread! Baking in dark non-stick baking pans can overbrown your bread...set the oven temperature 25 degrees lower.

1 c. self-rising flour 2 tbsp. mayonnaise 1/2 c. milk In a bowl, cut flour and mayonnaise together until mixture resembles coarse crumbs. Add milk, stir just until mixed. Spoon into four greased muffin cups. Bake in 425˚ oven for 14-16 minutes or until lightly browned. Makes 4 biscuits.

PG 26 |

Holiday Traditions | Recipes & Gift Ideas

Wholesome Banana Bread Sugar Free Submitted by Karen Hanson | Detroit Lakes, MN

1/4 c. butter 2/3 c. Splenda brown sugar 2 eggs 1 c. mashed bananas 1/4 c. apple sauce 1 tsp. vanilla 1-1/2 c. flour 1/4 c. whole wheat flour 1 tbsp. ground flaxseed 2 tsp. cinnamon 1 tsp. soda 1 tsp. nutmeg 1/2 tsp. salt

Bake at 350˚ for 30 minutes. Makes 4 small loaves.

Zucchini Bread Submitted by JoAnn Gustafson | Ogema, MN

3 eggs, beaten 1 c. white sugar 1 c. brown sugar 1 c. oil 3 tsp. maple flavoring 2 c. shredded zucchini 1/2 c. nuts (optional) 2 tsp. soda 1 tsp. salt 1/2 tsp. baking powder 2-1/2 c. flour 1 c. raisins (optional) Pour into 2 loaf pans. Bake in 350˚ oven for 50 to 60 minutes.

Dill Bread Submitted by Anna Miller | Frazee, MN

2 c. milk (110˚-115˚) 2 tbsp. yeast 1/4 c. sugar 2 tbsp. minced onions 2 tbsp. butter 2 tsp. salt 2 eggs 4 tsp. dill weed 5 c. flour Dissolve yeast in warm milk. Add rest of ingredients, except flour. Mix. Add half of flour and beat until smooth, then add rest of flour and knead with shortening to prevent dough sticking to hands, until smooth. Let rise to double in size. Punch down. Let rise again and form into loaves. Bake in 350˚ oven for 20 to 30 minutes or until golden brown. Remove from pans and cool. Brush tops with butter.

BREADS Irish Soda Bread Submitted by Iris Ohman | Pelican Rapids

2 c. flour, sifted 3/4 tsp. baking soda 1 tsp. baking powder 3 tbsp. sugar 6 tbsp. margarine, divided 1 c. raisins 1 c. buttermilk Combine flour, baking soda, baking powder and sugar in bowl. Cut in 4 tbsp. margarine until coarse crumbs form. Stir in raisins and buttermilk.

Press into a lightly buttered 9-inch pie plate.

Melt remaining 2 tsp. margarine and drizzle over dough. Sprinkle with 1 tbsp. sugar. Bake in 350˚ oven 40 minutes or until golden brown.

Cherry Triangles Submitted by Anna Miller | Frazee, MN

2/3 c. warm milk (110˚-115˚) 1 tbsp. yeast 2 eggs, lightly beaten 1/2 tsp. salt 1/2 c. sugar 1 c. butter or margarine 1 can cherry pie filling 2-1/2 c. bread flour In a mixing bowl, dissolve yeast in warm milk, add rest of ingredients.

Mix well, to form a soft dough. No kneading necessary. Allow to rise double in size. Divide dough into halves. Turn onto lightly floured surface.

Roll each portion into an 11x14-inch rectangle. Transfer to pan and spread cherry pie filling over dough, top with other half of dough. Bake at 350˚ for 25 minutes or until light brown. Cool. Cut into triangles. Combine glaze ingredients and drizzle over triangles.

Glaze: 1/4 c. butter 1/2 tsp. vanilla 2 tbsp. cream 1-1/2 c. powdered sugar Cream together butter, vanilla and powdered sugar, gradually adding cream.

Swiss Cheese French Bread Submitted by Mary Brenk | Detroit Lakes, MN

1 long loaf of French bread 1 (12-oz.) pkg. Swiss cheese slices 1 medium onion, chopped finely 1/2 lb. butter, melted Mix onion and butter. Slice bread in 2-inch thick slices, almost all of the way through but not quite. Place sliced bread on tin foil. Place slices of Swiss cheese between each bread slice. Spoon butter mixture over top of bread. Wrap tightly in foil and cook for 20 minutes in 350˚ oven.

BREADS

Holiday Traditions | Recipes & Gift Ideas |

Lemon Tea Bread

Any Holiday Frybread

Submitted by Marcia Blatchford | Detroit Lakes, MN

Submitted by Linda St. Clair | Ogema, MN

1-3/4 c. flour 2-1/2 tsp. baking powder 1/2 tsp. salt 1 c. sugar 1/2 c. vegetable oil 3 tbsp. lemon juice 1 tbsp. grated lemon peel 2 eggs 2/3 c. evaporated fat-free milk Combine flour, baking powder and salt in medium bowl. beat sugar, oil, lemon juice, and peel in small mixer bowl. Add eggs, one at a time, beating well after each. Stir in flour mixture alternately with evaporated milk just until blended. Pour into greased 8- or 9-inch loaf pan. Bake 45-50 minutes in 350Ëš oven or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes. Remove from pan, brush top of bread with glaze.

Glaze: 1 tbsp. lemon juice 1 tbsp. sugar Combine lemon juice and sugar in small saucepan and bring to a boil.

Cook for about 1 minute.

Homemade Flour Tortilla Submitted by Ann M Zick | Osage, MN

1 1/2 c. flour 1/2 tsp salt 1/2 tsp baking powder Combine in bowl add: 3 TBSP shortening Cutting in until mixture is crumbly and there are no large pieces of shortening visible. add: 1/2 cup hot water.

Stirring until ingredients form soft dough that pulls away from the sides of the bowl.

Turn the dough out onto a lightly floured surface. Divide the dough into eight equal pieces. Shape into balls. Cover dough balls and let rest for 15 minutes. Roll dough out into 8 to 10-inch circles on lightly flour surface.

Place each tortilla on a griddle or frying pan heated to medium high.

Cooking until brown spots appear. Turn tortilla and cook the other side until brown. Cool between towels. When cool store in refrigerator.

These work great for soft shell tacos, quesadilla, homemade chips and etc.

PG 27

8 c. white flour 1/2 c. sugar 1 tbsp. salt 1/4 c. baking powder 1 pkg. fast-rising dry yeast 3/4 c. powdered milk 3-4 c. warm water 1 lrg. bottle vegetable oil or 3 lb. square of lard Mix all dry ingredients together in large bowl (flour, sugar, salt, baking powder, dry yeast, powdered milk).

Add 3 to 4 c. of warm water to dry mixture. Stir until dough becomes sticky. Set aside for one hour to rise.

Once dough has risen, sprinkle flour on top and grab about 1/2 c. balls of dough and shape flattened and round.

Place dough into hot vegetable oil or lard and fry until golden brown on each side.

Place on paper towel and serve with butter, cinnamon, honey or powdered sugar while warm. Serves 20-25.

Focaccia Submitted by Ann M Zick | Osage, MN

1 tbsp. yeast 2/3 c. water 2 c. water 1 tbsp. salt 5-6 c. flour Kosher or Sea Salt Herbs optional In a small bowl, dissolve yeast in 2/3 cup water. Stir to dissolve. In large bowl, mix 2 cups water, yeast mixture, 4 cups flour and salt. Stir until combined and knead in remaining flour until smooth not sticky. Knead until forms nice smooth dough, about 5 minutes. Put dough in a greased jelly roll style pan. Push out toward edges. Cover. Let rise for about 2 hours or until double, sometimes this can take 3 or more. Punch down and stretch and press carefully to fit into pan. Cover and let rise 30 minutes to 1 hour.

Carefully press to make shallow wells in the dough with finger tips. (Dots) Carefully pour 1/3 cup olive oil over the dough. Sprinkle with salt.

Note: you can also sprinkle herbs also. Bake at 400Ëš F for 30-40 minutes.

Cut into squares and serve. Focaccia makes great grilled pressed sandwiches.

Pass the honey butter please...combine 1/2 cup of softened butter with 2/3 cup honey, using an electric mixer on low speed...yum! Or try mixing fresh herbs, like chives or marjoram in softened butter.

PG 28 |

Holiday Traditions | Recipes & Gift Ideas

BREADS

Easy Caramel Rolls

Pumpkin Bread Recipe

Submitted by Deborah Newman | Osage, MN

Submitted by Keri Thompson | Detroit Lakes, MN

Pecans or nuts of your choice 4 cans Pillsbury biscuits Cinnamon and sugar 1 stick butter 1 c. brown sugar 1/4 c. cream or Half & Half Grease 9x13-inch pan. Place a layer of pecans on bottom of pan. Cut biscuits into thirds and layer on top of pecans. Sprinkle biscuits with mixture of cinnamon and sugar. In a saucepan, bring to a boil butter and brown sugar, remove from heat and add in cream. Stir well and pour over biscuits. Bake for 25 minutes at 350˚ or until golden brown. Let sit for 5 minutes and then turn over onto platter.

Cranberry Nut Bread Submitted by Keri Thompson | Detroit Lakes, MN

2 c flour 3/4 c granulated sugar 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3/4 c coarsely chopped walnuts 1 c chopped cranberries 3/4 c orange juice 1/4 c butter, melted 1 egg, beaten 1 T grated orange peel Preheat oven 350°F. Mix the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Add the chopped cranberries and walnuts to coat with the flour mixture. Mix together orange juice, butter, egg, and orange peel. Add to flour, cranberry, nut mixture and stir with a wooden spoon until just blended. Pour into a greased 9” x 5” loaf pan.

Bake 350°F for 55 to 60 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool on a wire rack. Serves 8

Captain Morgan Banana Bread Submitted by Ashley Dretsch | Detroit Lakes, MN

1/2 C. butter (softened) 1 C. sugar 2 eggs 3 ripe banana’s 1/2 C. spiced rum 2 C. flour 1 tsp. soda 1 tsp. baking powder 1 tsp. salt Cream together butter, sugar, and eggs. Mix in banana’s and rum. Mix in all the dry ingredients and bake at 350 for 1 hour.

1 1/2 c flour 1/2 tsp salt 1 c sugar 1 tsp baking soda 1 c pumpkin purée 1/2 c olive oil 2 eggs, beaten 1/4 c water 1/2 tsp nutmeg 1/2 tsp cinnamon 1/2 tsp allspice 1/2 c chopped walnuts Preheat oven 350° F. Sift together the flour, salt, sugar, and baking soda.

Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts. Pour into a well-buttered 9” x 5” x 3” loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack. Makes one loaf. Can easily double the recipe.

Fruit & Bran Muffins Submitted by Ashley Drewes | Detroit Lakes, MN

1-1/4 c. bran cereal 3/4 c. hot water 1 c. plain nonfat yogurt 2 large eggs, lightly beaten 1/4 c. vegetable oil 1-1/2 c. unbleached all-purpose flour 1/2 c. packed brown sugar 1 tbsp. baking powder 1 tbsp. ground cinnamon 1/4 tsp. salt 1 c. coarsely chopped dried plums or raisins Heat oven to 350˚. Line 12 medium muffin cups with paper baking cups or spray with cooking spray. In medium bowl, combine bran cereal and water; set aside 15 minutes. Mix yogurt, eggs and oil into bran mixture.

In another bowl, mix flour, sugar, baking powder, cinnamon and salt to blend thoroughly. Stir in bran mixture until just moistened. Gently fold in dried plums or raisins; fill muffin cups almost full. Bake 15 to 20 minutes or until toothpick inserted into centers comes out clean and tops are springy to the touch. Cool in pan 5 minutes; remove from pan. Serve warm or cool completely on wire rack.

Oops!...

forgot to set out a stick of butter to soften. Use a hand grater to shred the butter into little pieces.

It will soften quickly.

Honorable Mentioned

&BARS

COOKIES

Chocolate Brownie Bars Submitted by Sharon Wolbeck | Waubun, MN

1 c. butter, melted 3/4 c. cocoa 1/4 c. oil

Pecan Pie Bars Submitted by Ashley Dretsch | Detroit Lakes, MN

Beat in, by hand, 3 eggs, 2 c. sugar and 2 tsp vanilla. Stir in 1-1/2 c. flour, 1 tsp. baking powder and 1/2 tsp. salt. Chopped nuts optional.

Pour in greased 9x13-inch pan. Bake at 350˚ for 25-30 minutes.

Almond Crunch Cookies Submitted by Iris Ohman | Pelican Rapids, MN

1 C. flour 1/2 C. quick oats 3/4 C. brown sugar 1/2 C. butter 3 eggs 3/4 c. Karo Syrup 1 C. pecans 1 tsp vanilla 1/2 tsp salt Mix together flour, oats, 1/4 c. br. sugar and butter until particles are fine. Press into greased 9X9 pan. Bake at 350 for 15 minutes.

Beat together eggs, syrup, pecans, vanilla, salt, 1/2 c. br. sugar and 1 tablespoon flour. Pour over crust. Bake for 25-30 minutes at 350.

1 c. sugar 1 c. powdered sugar 1 c. butter or margarine, softened 1 c. oil 1 tsp. almond extract 2 eggs 3-1/2 c. flour 1 c. whole wheat flour 1 tsp. baking soda 1 tsp. cream of tartar 1 tsp. salt 1 (7.5-oz.) pkg. almond brickle, or toffee bits 2 c. almonds, coarsely chopped and toasted Combine sugars, butter and oil. Beat well. Add almond extract and eggs. Mix well. Combine flours, soda, cream of tartar and salt. Mix dry ingredients and sugar mixture. Mix on low speed until blended. By hand stir in almonds and almond brickle chips.

Refrigerate dough for 30 minutes. Shape into balls and roll in sugar.

Place 5-inches apart on ungreased cookie sheet. Press down with fork.

Bake 12-18 minutes until lightly brown in preheated 350˚ oven. Cool 1 minutes. Remove from cookie sheet. yields 5-1/2 dozen.

“Forgotten” Cookies Submitted by Mary Brenk | Detroit Lakes, MN

Sticky peanut butter...

will slip right out of a measuring cup if you spray the cup first with non-stick vegetable spray.

2 egg whites, room temperature 1/4 tsp. salt 3/4 c. sugar 1 tsp. vanilla 6-oz. little chocolate bits* Preheat oven to 375˚. Beat egg whites with salt until foamy. Gradually add sugar, beating until thick enough to stand in stiff peaks. Add vanilla and bits. Drop by teaspoonfuls onto a greased cookie sheet.

Place in oven, close door and turn heat off. They may be “forgotten” overnight, or at least 6 hours. Makes 36 large or 48 small cookies. *Also good with mint flavored chocolate bits.

PG 30 |

Holiday Traditions | Recipes & Gift Ideas

COOKIES & BARS

Cherry Chocolate Chip Cookies Sugar Free Submitted by Karen Hanson | Detroit Lakes, MN

1-1/2 c. Crisco 2 c. Splenda brown sugar 1-1/3 c. white Splenda

Mix and add: 3 eggs 3 tsp. vanilla Mix: 3 c. flour 2-1/4 tsp. baking soda

1 tsp. salt 2/3 c. dry cherries chopped 2-1/4 c. quick oatmeal 1 pkg. Sugar Free chocolate chips 2/3 c. walnuts chopped

Bake at 350˚ for 16 minutes.

Coconut Cookies Submitted by JoAnn Gustafson | Ogema, MN

1 c. powdered sugar 1 c. shortening 1 egg 1 tsp. vanilla 2 c. flour 1/2 tsp. soda 1/2 tsp. cream of tartar 1/2 tsp. salt 1 pkg. coconut Cream shortening and sugar, add egg and mix well. Add dry ingredients, add coconut last.

Roll in balls size of a walnut and flatten with a fork. Bake in 350˚ oven for 6 to 8 minutes, until the edges just barely turn light tan.

Peanut Butter Bars Submitted by Jeanette Fingalson | Detroit Lakes, MN

1/2 c. white sugar 1/2 c. brown sugar 1 c. syrup (white or dark) Bring to a boil and add 1-1/2 c. peanut butter and 6 cups Rice Krispies.

Put in 9x13-inch pan. Melt chocolate and spread on top.

Graham Cracker Bars Submitted by Jeanette Fingalson | Detroit Lakes, MN

graham crackers, uncrushed 1 c. brown sugar 1/3 c. butter or margarine 1 c. coconut Line 9x13-inch pan with whole graham crackers. Boil sugar, butter, coconut, 1/3 c. milk 6 minutes. Put another layer of whole crackers on top of filling. Frost with powdered sugar frosting.

Special Bars Submitted by Jeanette Fingalson | Detroit Lakes, MN

1 (18-oz.) pkg. Pillsbury refrigerated chocolate chip cookies 3 c. powdered sugar 1 c. peanut butter 2 tbsp butter or margarine, softened 1/4 c. water Heat oven to 350˚. Remove cookie dough from wrapper. Press dough with fingers in bottom of ungreased 9x13-inch pan. Bake at 350˚ for 14 to 18 minutes or until golden brown. Cool 15 minutes.

In medium bowl combine powdered sugar, peanut butter, butter and water. Mix well. May have to use 1 tbsp. or so of water, 1 tbsp. at a time until easy to spread.

Drop spoonfuls of mixture over baked crust. Press evenly to cover. Melt 3 squares of chocolate almond bark or 1 cup of chocolate chips and spread over top.

Cowboy Cookies Submitted by JoAnn Gustafson | Ogema, MN

2 c. flour 1/2 tsp. salt 1 tsp. soda 1/2 tsp. baking powder 1 c. shortening 1 c. white sugar 1 c. brown sugar 2 eggs 1 tsp. vanilla 1 c. oatmeal 1 c. Spanish peanuts 1 pkg. chocolate chips Cream shortening and sugars, add eggs, mix in oatmeal, chips and peanuts. Add flour sifted with baking powder, soda and salt. Mix well. Drop from tsp. Bake 8 to 10 minutes in 350˚ oven.

Pumpkin Bars Submitted by Naomi Dahl | Detroit Lakes, MN

2 eggs, beaten 1/2 c. oil 1 c. flour 1/2 tsp. soda 1 c. white sugar 1 c. pumpkin 1/4 tsp. salt 1 tsp. baking powder 1 tsp. cinnamon Mix and bake in 9x13-inch pan in 350˚ oven for 30 minutes or more, until cake springs back when touched.

Frosting: 3 oz. cream cheese 3/4 stick butter, softened 2 c. powdered sugar 1 tbsp. milk 1 tsp. vanilla extract

COOKIES & BARS

Holiday Traditions | Recipes & Gift Ideas |

Toll House Marble Squares

Pumpkin Blondies

Submitted by Naomi Dahl | Detroit Lakes, MN

Submitted by Marcia Blatchford | Detroit Lakes, MN

Cream: 1/2 c. butter or margarine 6 tbsp. brown sugar 6 tbsp. white sugar 1/2 tsp. vanilla 1/4 tsp. water Beat in 1 large egg. Add sifted flour mixture: 1 c. flour + 2 tbsp.

1/2 tsp. soda 1/2 tsp. salt

PG 31

2-1/4 c. flour 2-1/2 tsp. baking powder 2 tsp. ground cinnamon 1 tsp. ground cloves 1/2 tsp. ground ginger 1/4 tsp. salt 1-1/2 c. packed brown sugar 3/4 c. butter, softened 1 tsp. vanilla 2 eggs 1 c. pumpkin

Mix well. Stir in 1/2 c. coarsely chopped walnuts. Spread in greased 9x7-inch glass pan. Sprinkle 1 c. chocolate chips over dough. Bake for 4 minutes to soften chocolate chips. Remove from oven and run a knife through dough to marbelize. Return to the oven and continue to bake for 15-20 minutes. Cool and cut in small squares.

Combine flour, baking powder, spices and salt in medium bowl. Set aside. Beat sugar, butter, and vanilla in large mixer bowl. Add eggs one at a time, beating well after each. beat in pumpkin. Gradually beat in flour mixture. Spread in 15x10-inch greased jelly roll pan. Bake in 350˚ oven for 35 minutes or until wooden toothpick comes out clean. Cool completely in pan. Spread with maple icing. Cut into bars.

Almond Bars

MAPLE ICING: Beat 8-oz. cream cheese, 2 tbsp. softened butter and 3 c. powdered sugar until smooth. Add 1 to 2 tsp. maple flavoring.

Submitted by Colette Haugrud | Pelican Rapids, MN

1st layer: Mix with a pastry blender and pat in a 9x13-inch pan and bake at 350˚ for 15 minutes.

1 c. margarine 2 c. flour 1/2 c. powdered sugar

Double-Delight Peanut Butter Cookies

2nd layer: Mix together and pour over crust and bake 15 minutes and cool.

8-oz cream cheese 2 eggs 1/2 cup sugar 1 tsp. almond flavoring

Cookie dough: 1/2 c. butter or margarine 1/2 c. peanut butter 1/2 c. white sugar 1/2 c. brown sugar 1/2 tsp. baking soda 1/2 tsp. baking powered 1 egg 1/2 tsp. vanilla 1-1/4 c. flour

Frost when cool with: 1/4 c. margarine 1-1/2 c. powdered sugar 1-1/2 tsp. milk 1/2 tsp. almond flavoring

Oreo Cookie Bars Submitted by Kristi Olson | Fargo, ND

1 c. brown sugar 1 c. butter Boil 1 minute. Add 2 beaten eggs.

Add: 2 c. graham cracker crumbs 1 tsp. vanilla 2 c. Oreo cookie crumbs Pour into 9x13-inch pan and chill. Frost with cream cheese frosting.

Submitted by Joyce Dahring | Detroit Lakes, MN

Filling: 1/4 c. dry roasted peanuts,finely chopped 1/4 c. white sugar 1/2 tsp. cinnamon 1/2 c. peanut butter 1/2 c. powered sugar Cookie Dough-cream peanut butter and margarine, add sugar, baking soda and powder. Beat until well combined, beat in eggs and vanilla. Mix in flour. If necessary cover and chill dough till it is easy to handle.

Heat oven to 375˚. In a small bowl combine chopped peanuts, white sugar and cinnamon set aside. In another small bowl stir peanut butter and powered sugar until completly blended-shape into balls. Shape Cookie dough around the ball (completely covering). Roll covered ball into peanut mixture-gently pat mixture completly onto ball. Place ball onto ungreased cookie sheet. Spray bottom of drinking glass with non stick spray and flatten each cookie. Add remaining mixture evenly on tops of cookie gently press into dough. Bake 7-12 minutes or until edges are golden brown, Cool 1 minute and remove from cookie sheet.

PG 32 |

Holiday Traditions | Recipes & Gift Ideas

COOKIES & BARS

Pumpkin Bars Submitted by Kristi Olson | Fargo, ND

2 c. sugar 1 c. canola oil 4 eggs 2 c. pumpkin or 1 can pumpkin 1/2 tsp. salt 2 c. flour (mix in 1 tbsp. soda) 2 tsp. cinnamon 2 tsp. baking powder 1/2 c. chopped nuts, optional Beat sugar and oil; add eggs and pumpkin, beat well. Add dry ingredients to mixture and beat well. Using Pam, spray a 10x15-inch jelly roll pan.

Pour batter into pan, spreading evenly and bake for 25-30 minutes at 350˚. Insert toothpick in middle to test for doneness. Cool completely and frost with cream cheese frosting.

Raspberry Almond Shortbread Thumbprints Submitted by Jennifer Anderson | Detroit Lakes, MN

1 cup butter, softened 2/3 cup sugar 1/2 tsp almond extract 2 cups flour 1/2 cup raspberry jam Glaze: 1 cup powdered sugar 2 – 3 tsp water 1 1/2 tsp almond extract

1/2 c. softened butter or margarine 2 tbsp. oil 2 eggs 1 tsp. vanilla Mix together until blended

Combine butter, sugar, and almond extract in larger bowl. Beat at medium speed scraping bowl often until creamy. Reduce speed to low; add flour. Beat scraping bowl often until well mixed. Cover and refrigerate at least 1 hour.

Heat oven to 350˚ F. Shape dough into 1 inch balls. Place 2 inches apart on greased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill indentation with raspberry jam. Bake 14 – 16 minutes or until edges are slightly browned. Let stand 1 minute.

Make glaze by stirring together powdered sugar, water, and almond extract.

Whisk until smooth. Drizzle over cookies.

add: 3/4 c. sugar Mix well

Peanut Butter Cheesecake Brownies

add: 1/3 c. cocoa 1 c. flour

Submitted by Jennifer Anderson | Detroit Lakes, MN

Chocolate Waffle Cookies Submitted by Ann M Zick | Osage, MN

Mix well. Drop 1 teaspoon onto waffle iron preheated on medium heat.

Cook for 1 minute. Frost with powdered sugar frosting. enjoy.

Date Bars Submitted by Ann M Zick | Osage, MN

14 graham crackers 1/2 tsp salt 1 1/2 tsp. baking powder 1 3/4 c. chopped dates 1 c. broken walnuts 3 eggs 1 c. brown sugar Powdered sugar Crumb the graham crackers fine and mix with salt and baking powder.

Add dates and walnuts, stir together. Beat eggs well and gradually add brown sugar, then beat in the first mixture. Pour into well greased 8” x 8” pan. Bake at 375˚ for 20 to 25 minutes. Cut while warm and toss in powdered sugar.

1 pkg. (19 - 21 oz) brownie mix (13 X 9 pan size) 1 pkg. (8 oz.) cream cheese, softened 1/3 cup sugar 1 egg 1/4 cup peanut butter 1/2 tsp. vanilla 1 1/2 cup Cool Whip, thawed 20 maraschino cherries Heat oven to 350˚ F. Prepare brownie batter as directed on package.

Spoon into 20 paper-lined muffin cups.

Beat cream cheese, sugar, egg, peanut butter, and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing lightly into batter. Bake 30 minutes or until centers are set. Cool.

Serve topped with Cool Whip and cherries.

Is it hot enough? Dropping a bread cube into hot oil is a good tester to see if the oil is hot enough for deep frying. If it turns golden 60 seconds later, the oil is ready.

CELEBRITY

Chefs

Cheese Soup with Vegetables Submitted by BJ Herdzina Lakes Brewed-Awakening | Detroit Lakes, MN

Lakes Brewed-Awakening

Baked Potato Soup Submitted by BJ Herdzina Lakes Brewed-Awakening | Detroit Lakes, MN

5 lbs. potatoes, baked 2/3 stick of butter 1 medium onion, chopped 2 boxes Knorr dry leek soup mix 3 tbsp. dried chopped chives 2 tbsp. parsley 1/2 tsp. black pepper 3 tbsp. chicken boullion 1-1/2 c. Half & Half, up to 2 c. if needed 3 green onions, sliced 6 c. water Cube baked potatoes with skin on. Reserve 1 c. of potatoes. Add all other ingredients except Half & Half into soup pot on medium heat. Add 1 c. of cubed potatoes and 2 c. of liquid to blender. Blend a few seconds and return to soup pot. Add Half & Half and lower heat. Warm slowly, do not boil. Allow to cook slowly until it thickens. Yukon Gold potatoes work best.

Chicken and Dumplings Submitted by BJ Herdzina Lakes Brewed-Awakening | Detroit Lakes, MN

4 boneless chicken breasts, cubed 2 cans cream of chicken soup 1/4 c. diced onions 2 (10-oz.) pkgs. refrigerated biscuits salt and pepper, to taste Combine all ingredients except biscuits in slow crockpot, allow to cook for 4 hours.

Cut biscuits into 4 pieces each, place on top of soup and allow to brown around edges. When biscuits start browning stir into soup mixture and continue to cook until dumplings are not gooey, about 45 minutes.

2 quarts water 2 c. diced potatoes 1/2 c. onions, chopped 2 c. celery, chopped 16-oz. pkg. mixed frozen vegetables 2 cans cream of chicken soup 1 lb. processed cheese food Combine in large pot: water, potatoes, celery and onions. Bring to boil, reduce heat and simmer 20 minutes. Add frozen vegetables and simmer 10 minutes. Add soup and cheese (cube cheese for easy melting), cook slowly until cheese melts.

NOTE: Can add cubed ham or turkey, if so desired.

Emmanuel Nursing Home

Chocolate, Cranberry & Oat Bars Submitted by Emmanuel Nursing Home Heart Healthy Holiday Recipes

1 c. dried cranberries 1/4 c. orange juice 3/4 c. wheat flour 3/4 c. white flour 1-1/2 c. oats 1 tsp. baking powder 1/4 tsp. salt 3/4 c. margarine, softened 1 c. brown sugar 2 eggs 1/2 c. chocolate chips 1/2 c. pecans 1 c. applesauce Combine cranberries and orange juice in bowl. Microwave on high for 30 seconds, let stand 10 minutes. Combine flours, oats, baking powder and salt. In another bowl beat margarine and sugar with mixer until light and fluffy. Add eggs, one at a time. Beat til well blended. Gradually add flour mixture, mixing well. Stir in cranberry mixtures, applesauce, chocolate chips and pecans. Bake 15-18 minutes in 300Ëš oven.

PG 34 |

Holiday Traditions | Recipes & Gift Ideas

CELEBRITY CHEFS

Whole Wheat Pumpkin Bread

Apple Cranberry Muffins

Submitted by Emmanuel Nursing Home Heart Healthy Holiday Recipes

Submitted by Chef Courtney Wenzel, Future Holiday Inn - Ice House | Detroit Lakes, MN

2 c. pumpkin 1-2/3 c. sugar 2/3 c. vegetable oil 2 tsp. vanilla 4 eggs 3 c. wheat flour 1/2 c. walnuts, chopped 2 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 1/2 tsp. baking powder 1/2 tsp. ground cloves Grease bottoms of loaf pans. In large bowl, stir together pumpkin, sugar, oil, vanilla and eggs. Stir in remaining ingredients. Pour into pans. Bake in 325˚ oven for 40-45 minutes or until toothpick comes out clean. Cool, then wrap.

Holiday Inn - Ice House

Butternut Squash Bisque with Cinnamon Créme Friache Submitted by Chef Courtney Wenzel, Future Holiday Inn - Ice House | Detroit Lakes, MN

5 cups / 6 servings 1 med. butternut squash, about 1-1/2 lbs. peeled, seeded, diced 1 tsp. butter 1 lrg. white onion, diced 1 qt. chicken stock 1/2 tsp. ground nutmeg 1/8 tsp. white pepper 1 tbsp Kosher salt, omit if using seasoned chicken stock In saucepan saute onion for 3 minutes in butter. Add squash and continue to cook for 4 minutes. Add 1/2 the stock and bring to a boil.

Reduce heat to a simmer and cook for 20-30 minutes or until the squash is tender. Move squash mixture to a food processor and process in two separate batches, a blender will also work. Puree until smooth. Return mixture to the saucepan and add remaining stock and spices. Cook for 5 minutes. If it is to be used right away leave on stove top on low heat, if not cool in refrigerator. When reheating stir frequently so it does not burn on the bottom.

Cinnamon CrÉme FriaChe: 1/2 c. sour cream 2 tbsp. buttermilk 1 tsp. cinnamon In a small bowl combine all ingredients, refrigerate until used. When plating, ladle soup into soup bowls and garnish a dollop of the créme friache.

Yield 12 muffins 1-3/4 c. + 2 tbsp. all-purpose flour 1/2 c. sugar, divided nto 1/4 cups 1-1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 egg 3/4 c. milk 3/4 c. sweetened applesauce 1/4 c. butter, melted 1 c. fresh cranberries 1/2 ground cinnamon In a medium bowl combine flour, 1/4 c. sugar, baking powder, baking soda, & salt. In separate bowl, combine egg, milk, applesauce, and butter, mix well. Add egg mixture to flour mixture, stir until well moistened, batter will be lumpy, do not over mix. In a separate bowl combine 2 tbsp. flour with cranberries, fold into batter. Spoon batter into 12 (2-3/4-inch) muffin cups. In measuring cup combine 1/4 c. sugar & cinnamon and sprinkle on top of muffins. Bake in a 400˚ oven for 20-25 minutes or until golden brown. Place on a wire rack to cool.

Rack of Lamb Submitted by Chef Courtney Wenzel, Future Holiday Inn - Ice House | Detroit Lakes, MN

Yield 4 - 2 bone portions 1- 8 bone rack of lamb, bones Frenched and all visible fat removed 1 c. finely chopped parsley 1/2 c. Dijon style mustard 1/2 cup bread crumbs 1 tbsp. fresh rosemary, minced 1 tsp. garlic, minced 1 tsp. kosher salt 1 tsp. black pepper Preheat oven to 500˚. Combine parsley, mustard, bread crumbs, rosemary & garlic in a small bowl. Season lamb with salt and pepper. Place lamb in cooking dish and rub down evenly with mustard mixture. Center the dish in the oven for 7 minutes for medium rare, when finished turn oven off — do not open the door and let set for 20-30 minutes. Slice racks individually boned and serve 2 chops per plate. Garnish with lemon twist and fresh rosemary sprig, if desired.

NOTE: When purchasing meat be as specific as you can with the butcher.

Most butchers will cut steaks or any other specialty cutting (i.e. French cut bones) to your specifications.

Time saver! To save time when cooking with pasta or rice, like all vegetables, broccoli can be cooked along with pasta or rice. Add trimmed and cut broccoli to cooking pasta or rice 3 minutes before it is scheduled to be done.

CELEBRITY CHEFS Main Street Restaurant

Buttermilk Pie Submitted by Shirley Wothe, Main Street Restaurant, Detroit Lakes, MN

4 eggs 2 c. sugar 1/4 c. melted butter 2 tbsp. flour 1 tbsp. cornstarch 1/2 tsp. salt 1-1/2 ts. vanilla 3/4 c. buttermilk Pour into raw pie crust and sprinkle with chopped pecans. Bake in 350˚ oven for approximately 1 hour.

Spanky’s Stone Hearth

Chilled Pumpkin and Curry Soup Submitted by Josh Hanson Spanky’s Stone Hearth | Vergas, MN

1/4 lb. butter 16 oz canned pumpkin 1 bay leaf 1/4 tsp curry powder 4 sprigs parsley 1 large white onion 4 cups chicken stock 1/2 tsp white granulated sugar 2 cups whipping cream Melt butter, add onion and saute until soft and golden brown. Stir in pumpkin, stock, bay leaf, sugar and curry, nutmeg and parlsey. Bring to simmer and and stir occasionally for 15 minutes. Transer to blender and puree. Return to saucepan and add milk and salt and pepper to taste. Resimmer without boiling. Float a dollop of cream over top of soup. Sprinkle with paprika and or chives for garnish.

Served hot or let sit in fridge for an hour and serve cold.

Grandmas Apple Crisp Submitted by Josh Hanson Spanky’s Stone Hearth | Vergas, MN

3/4 cup flour 8 apples (Sweet 16s) 1/4 tsp salt 1/2 cup butter 1 cup brown sugar 1 tsp cinnamon Put apples on bottom of pan. Mix flour, sugar and salt. Melt butter and put into dry ingredients. Spread mix over apples and bake at 375 for 30 minutes.

Holiday Traditions | Recipes & Gift Ideas |

PG 35

Spiced Turkey, Squash and Apples Submitted by Josh Hanson Spanky’s Stone Hearth | Vergas, MN

1 1/2 lbs. of turkey thighs, skin removed 1 lb. cooking apples cut into quarters 3 acorn squash seeded and cut into 8 wedges 1/4 cup apple juice 1/2 tsp cinnamon 1/4 tsp cardamon 3 tablspoons maple syrup 1/4 tsp nutmeg Place thighs in 13x9 baking pan. Cover only half of pan, arrange apples and squash on other side of pan. In a bowl combine remaining ingredients and pour over turkey, apples and squash. Cover pan with foil and bake at 350 for 1 hour. Remove foil and baste with pan juice and let sit for 15 minutes. Serves 4

Zorbaz

Merida Sol’s Carrot, Craisin, Pineapple Cake Submitted by Rick Jansen Zorbaz | Detroit Lakes, MN

2 cups granulated sugar 1 1/3 cups vegetable oil 3 extra-large eggs at room temperature 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking soda 1 teaspoon salt 1 6oz bag of OCEAN SPRAY CRAISINS 1 cup of chopped walnuts 1 pound of grated carrots 1 8oz can of pineapple tid-bits drained well. (save pineapple juice for the frosting) Frosting: 1 pound of cream cheese, at room temp 1/2 pound unsalted butter, at room temp 1 teaspoon vanilla extract 1 pound powdered sugar, sifted remaining pineapple juice CaKe: Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans, then flour them. Beat the sugar, oil,and eggs in a bowl until light yellow. Add the vanilla. In another bowl, sift together the flour, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients. Toss the CRAISINS,and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well. Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans , set over a wire rack.

Frosting: Mix the cream cheese, butter and vanilla in a bowl with a electric mixer. Slowly add the powdered sugar and pineapple juice, mix until smooth. Bottom layer flat side up. spread the top with frosting.

Place the second layer on top, round side up, evenly frost the top and the sides of the cake.

WINNER 1st Place

DESSERTS Carrot Cake Submitted by Sharon Wolbeck | Waubun, MN

Turtle Pumpkin Pie Submitted by Mildred Boock | Detroit Lakes, MN

1/4 c. caramel topping in graham cracker crust. Sprinkle 1/4 c. chopped pecans on caramel. miX: 1 c. cold milk 2 pkg. (4 serving size each) vanilla instant pudding 1 c. cooked pumpkin 1 tsp. cinnamon 1/2 tsp. nutmeg 8-oz. tub whipped topping, thawed, divided Beat milk, pudding, pumpkin, spices until blended. Stir in 1-1/2 c. whipped topping. Spread in crust and put rest of whipped topping on top. Refrigerate 1 hour. Sprinkle with 2 tbsp. chopped pecans, 2 tbsp caramel, drizzled over top. No Baking.

miX: 1-1/4 c. oil 2 c. sugar 4 eggs 1 tsp. vanilla add: 2-1/2 c. flour 2 tsp. cinnamon 1/2 tsp salt 2 tsp. baking powder 1 tsp. soda Mix thoroughly. add: 3 cups grated carrots 1 c. chopped walnuts, optional Bake in 9x13-inch greased pan for 40-50 minutes in 350˚ oven. Insert toothpick in center to make sure it comes out clean. Frost with cream cheese icing.

Pecan Pie Submitted by Jeanette Fingalson | Detroit Lakes, MN

Beat 3 whole eggs, stir in 1 cup light corn syrup. Mix together 2 tbsp. flour, 2/3 c. sugar, 1/8 tsp. salt, add to eggs and syrup. Add 1 tsp. vanilla, 3 tbsp. melted butter, 1 cup pecan nuts. Pour over the unbaked pie shell. Bake at 325˚ until mixture is firm (about 1 hour). The pecans will rise to the top and make a lovely brown meringue.

Chocolate Cake Submitted by JoAnn Gustafson | Ogema, MN

Oh no...it cracked! Crevices that run across a cheesecake are often caused by a draft during the cooking process. To prevent this from happening, do not open the door of your oven immediately after you’re done baking. Instead open the door slightly to let some air in and let the cake sit in the oven so that it can cool down slowly.

2 c. white sugar 1/2 c. butter 2 eggs 1 c. buttermilk 2 sq. chocolate, melted 2-1/2 c. cake flour 2 tsp. soda, sifted with the flour 1/2 tsp. salt 3/4 c. warm water 1 tsp. vanilla Cream butter and sugar. Add melted chocolate and eggs. Sift dry ingredients together and mix in with the buttermilk into the sugar mixture.

Stir in warm water and vanilla. Bake in 9x13-inch pan in 350˚ oven about 35 minutes or until toothpick comes clean.

DESSERT

Holiday Traditions | Recipes & Gift Ideas |

Raisin Cream Pie

Apple Crisp

Submitted by Jeanette Fingalson | Detroit Lakes, MN

Submitted by JoAnn Gustafson | Ogema, MN

2 eggs, slightly beaten 1 c. sugar 1 c. raisins 1/4 tsp. cinnamon 1 c. whipping cream - (don’t whip)

3 c. apples, cut up and placed in bottom of greased pan 1 c. sugar 1 tbsp. flour Sprinkle over the apples 3/4 c. oatmeal 3/4 c. flour 3/4 c. brown sugar salt 1/2 tsp. cinnamon 1/4 tsp. soda 1/4 tsp. baking powder 1/2 c. butter

Mix all ingredients together and pour in an unbaked pie shell. Bake 1 hour at 325˚.

Coffee Cake Submitted by JoAnn Gustafson | Ogema, MN

4 eggs 1 c. sugar 1 c. oil 2 c. flour 1 tsp. baking powder 1/2 tsp. salt 1 can apple or any pie filling cinnamon and sugar Mix first 6 ingredients together. Spread half of mixture in a 9x13-inch pan. Spread the pie filling, then the other half of the ingredients. Sprinkle the sugar and cinnamon over the top. Bake in 350˚ oven for about 1/2 hour.

PG 37

Mix well, sprinkle over mixture in pan. Bake in 350˚ oven about 40 minutes.

Grape Dessert Submitted by Ashley Dretsch | Detroit Lakes, MN

16 oz. Cream Cheese softened 1 C. Marshmallow Fluff Red and Green grapes Mix together cream cheese and marshmallow until smooth. Add grapes.

Lynette Gedrose, Leslie Heinonen, Erin Redetzke, Barb Nelson, Lucinda Larsen, and Mary Aune.

(Not Pictured: Pam Williams)

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Wishing you Love, Laughter and Happiness Ever After.

PG 38 |

DESSERT

Holiday Traditions | Recipes & Gift Ideas

Fast Cherry Cheesecake

Black Bottom Banana Cream Pie

Submitted by JoAnn Gustafson | Ogema, MN

Submitted by Jessica Ressler | Detroit Lakes, MN

Beat until smooth: 8-oz. cream cheese 2 tbsp. lemon juice 1/2 c. sweetened condensed milk Pour into graham cracker crust and top with 3/4 can of cherry pie filling.

Freeze.

Never Fail Fudge Submitted by JoAnn Gustafson | Ogema, MN

3 pkgs. chocolate chips (small bags) 1/4 lb. butter 2 c. nuts, chopped 3 tsp. vanilla 4-1/2 c. sugar 1 can evaporated milk Mix chocolate chips, butter, nuts and vanilla in a large mixing bowl. Boil sugar and milk in a sauce pan for 8 minutes. Pour over mixture in bowl and stir until smooth. Pour in a buttered jelly roll pan. When cool, cut into squares.

Wild Rice Cake with Caramel Sauce Submitted by Deborah Newman | Osage, MN

2-1/2 c. flour 2 c. brown sugar 3/4 c. butter, softened 1 c. buttermilk 1 tsp. baking powder 1 tsp. baking soda 1 tsp. vanilla 1/2 tsp. salt 1/2 tsp. nutmeg 3 eggs 2 c. wild rice, cooked and drained 2 c. chopped nuts, toasted if desired

1 frozen pie crust 12-oz. frozen whipped topping, thawed & divided 1 6-oz. pkg. semi-sweet chocolate chips 1-1/2 c. cold milk 1 5.1-oz. pkg vanilla instant pudding 1/2 tsp. rum extract 2 medium bananas, sliced & divided strawberries for garnish Let pie crust thaw completely. Place in a 425Ëš oven and bake for 10-12 minutes, just until golden brown. Cool completely.

Mix 1-1/2 c. whipped topping and chocolate chips in microwavable bowl and heat for 30-45 seconds. Remove 2 tbsp. and place in a ziplock bag for garnish later. Scrape rest of chocolate into pie shell, freeze while preparing pudding.

Mix with whisk milk, pudding and rum extract for one minute or until just starts to thicken, fold in 1-1/2 c. whipped topping. Slice 1-1/2 bananas and arrange on chocolate mixture. Pour pudding over bananas. Refrigerate for 30 minutes. Garnish pie, cut tip of chocolate bag, squeeze over pie with decorative design. Dab remaining whipped topping on edge of pie.

Garnish with strawberry fan and slice of banana. Cut into 8 servings and enjoy.

Rhubarb Cream Pie Submitted by JoAnn Gustafson | Ogema, MN

Melt 2 tbsp. butter, add 2 c. diced rhubarb with 1 c. sugar, cook slowly until tender. Stir as this may burn in the kettle.

Combine: 1/2 c. sugar 2 tbsp. corn starch 2 eggs yolks, beaten 1/2 c. cream 1/8 tsp. salt Add to rhubarb and cook until thick. Cool and pour into a baked pie crust.

Top with meringue and brown. Cool and enjoy.

Butterfinger Pudding Submitted by Anna Miller | Frazee, MN

Heat oven to 350Ëš, grease and flour 9x13-inch pan. In large bowl beat all ingredients except wild rice and nuts, on low speed 30 seconds. Beat on high speed 3 minutes. Fold in wild rice and nuts. Pour into pan, bake 40 to 50 minutes. Serve warm with Caramel Sauce.

Caramel Sauce: 1 c. brown sugar 1/2 c. heavy cream 1/4 c. corn syrup 1 tbsp. butter Heat all ingredients to boiling, stirring constantly, reduce heat to low and simmer uncovered 5 minutes.

1 angle food cake, cut in bite size pieces 6 egg yolks 3/4 c. soft butter 3 c. whipping cream 1-3/4 c. powdered sugar 1/2 c. Butterfinger candy bar pieces (crushed) Beat egg yolks and blend in butter and powdered sugar. Beat cream in separate bowl until stiff, then add to rest of creamy mixture. Layer cake pieces and butterfinger mixture with a sprinkling of Butterfinger pieces over top for garnish, in glass bowls. Makes enough for a crowd but can easily make half the recipe.

DESSERT

Holiday Traditions | Recipes & Gift Ideas |

Cherry Almond Mousse Pie

Caramel Apple Dessert

Submitted by Cindy Weekley | Detroit Lakes, MN

Submitted by Iris Ohman | Pelican Rapids

1 can (14-oz.) sweetened condensed milk, divided 1 sq. (1-oz.) unsweetened chocolate 1 9-inch pastry shell, baked 1 10-oz. jar maraschino cherries, drained 1 8-oz. pkg cream cheese, softened 1 c. cold water 1 3.4-oz. instant vanilla pudding mix 1 c. heavy whipping cream, whipped 1/2 c. chopped toasted almonds chocolate curls In a saucepan over low heat, cook and stir 1/2 c. milk and chocolate, until the chocolate is melted and mixture is thickened, about 4-5 minutes.

Stir in 1/4 tsp. extract. Pour into pastry shell, set aside. Reserve 8 whole cherries, set aside. In mixing bowl beat cream cheese until light. Gradually beat in water and remaining milk. Add pudding mix and remaining extract, mix well. Fold in whipped cream. Stir in chopped cherries and almonds. Pour over the pie. Chill 4 hours or until set. Garnish with whole cherries and chocolate curls if desires. Yield 8-10 servings.

Peanut Butter Pie Submitted by Anna Miller | Frazee, MN

1 (10-inch) baked pie shell 2 c. milk 3/4 c. sugar 2 tbsp. cornstarch 2 tbsp. flour 1/2 tsp salt 3 egg yolks 2 tsp. vanilla 2 tbsp. butter 1/2 c. milk whipped topping Bring to boil 2 c. milk. Mix together cornstarch, sugar, flour, salt and egg yolks. Slowly add 1/2 c. milk. Stir this into boiling milk. Stir constantly until thickened. Remove from heat and add vanilla and butter. Cool.

Peanut Butter Crumbs: 2 c. powdered sugar 1 c. peanut butter Use dough blender and make crumbles to resemble size of peas.

Sprinkle half of crumbs on bottom of pie shell. Pour pudding over crumbs and top with remaining crumbs. Top with Cool Whip and serve.

Lemon Dessert

PG 39

1 small box instant butterscotch pudding 1 (8-oz.) Cool Whip, thawed 1 (20-oz.) can crushed pineapple in juice 3 apples Drain pineapple. In bowl mix drained pineapple and dry pudding and stir until mixed well.

Peel, core and cut apples into bite size pieces and stir into mixture. Add Cool Whip, stir well. Refrigerate.

Swedish Apple Pie Submitted by Iris Ohman | Pelican Rapids, MN

4 large apples, cored, peeled and sliced 1 tbsp. sugar 1 tbsp. cinnamon 1 egg 1 c. sugar 1 c. flour 1-1/2 sticks (3/4 c.) butter, melted Preheat oven to 350˚. Fill 9-inch pie plate 2/3 full with apples.

Mix together 1 tbsp. sugar and cinnamon. Sprinkle over apples.

Mix together 1 c. sugar, flour, melted butter, and egg. Spread over apples evenly. Batter will be thick. Cover apples completely. Bake 45 minutes.

Cool 1 hour.

Can put a crust on the bottom, but is also great without.

Rhubarb Dessert Submitted by Naomi Dahl | Detroit Lakes, MN

Crust: 1 c. butter or margarine 2 c. flour 2 tbsp. brown sugar Mix and pat into large greased cakepan. Bake 10-12 minutes until light brown.

Filling: 6 c. cut-up rhubarb 6 egg yolks 2 c. sugar 1 c. evaporated milk 4 tbsp. flour

Submitted by Fern Olson | Detroit Lakes, MN

Beat well, add rhubarb and pour over crust. Bake for 45 to 50 minutes in 350˚ oven.

Blend 3/4 c. margarine into dry lemon cake mix. Add 1 egg, mix and press in 9x13-inch pan. Bake in 350˚ oven for 15-18 minutes. Cool. In bowl add: 1 (8-oz.) cream cheese, softened. Mix 1 cup powdered sugar, fold in 1 cup whipped topping. Blend till smooth. Spread over cooled crust. Whip 3 c. milk and 2 packages instant lemon pudding till thick. Put over cream cheese layer. Top with Cool Whip and chopped nuts.

Meringue Topping: Beat the 6 egg whites till frothy. Gradually add 3/4 c. sugar. Beat until peaks form but still moist. Add 2 tsp. vanilla, beat to mix only. Bake in 350˚ oven 12-15 minutes.

Can half the recipe for 8-inch square pan.

PG 40 |

Holiday Traditions | Recipes & Gift Ideas

DESSERT

Pumpkin Squares

Peanut Butter Ice Cream

Submitted by Mildred Boock | Detroit Lakes, MN

Submitted by Marcia Blatchford | Detroit Lakes, MN

1-1/2 c. all-purpose flour 1 c. sugar 1/2 tsp. salt 1-1/2 tsp. baking powder 1-1/2 tsp. cinnamon 3/4 c. oil 1-1/2 tsp. soda 2 eggs 15 oz. can pumpkin

1 can (14-oz.) sweetened condensed milk 1/3 c. creamy peanut butter 2 tbsp. water 1/2 tsp. vanilla 1/8 tsp. salt 1 pint whipping cream, whipped (about 5 c.)

1 pkg. (12-oz.) bite-size peanut butter cups, chopped 1/2 c. mini chocolate chips

Preheat over to 325Ëš. Mix and bake in a greased 9x13-inch pan for 30 minutes. Cool. Top with: Cider Caramel Sauce: 1/2 c. brown sugar 1 tbsp. corn starch 2 tbsp. cream 2/3 c. apple cider or apple juice 1 tbsp. butter salt

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Line a 9x5-inch loaf pan with heavy duty foil. Combine sweetened condensed milk, peanut butter, water, vanilla and salt in a large bowl.

Fold in whipped cream, chopped peanut butter cups, and mini chips until combined. Pour into prepared pan. Cover and freeze for 6 hours or until firm. Remove from pan and remove foil.

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Holiday Traditions | Recipes & Gift Ideas |

Pumpkin Roll

Angel Toffee Dessert

Submitted by Naomi Dahl | Detroit Lakes, MN

Submitted by Fran Hoppert | Detroit Lakes, MN

Mix in small bowl: 3/4 c. all-purpose flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. cinnamon 1/2 tsp. cloves 1/4 tsp. salt

PG 41

2 pkg. (3-oz. each) cream cheese, softened 1/2 c. confectioners’ sugar 2 tbsp. milk 1 (8-oz.) carton frozen whipped topping, thawed 5 c. cubed angel food cake 1/2 c. chocolate syrup 1/2 c. English toffee bits or almond brickle chips, divided

Beat in large mixer bowl: 3 large eggs 3/4 c. pumpkin or pureed squash 1 c. brown sugar 1/2 c. chopped nuts, optional

Stir in flour mixture, Spread evenly into greased 10x15-inch jelly roll pan lined with wax paper, greased and floured. Bake for 15 minutes in 350Ëš oven until cake springs back when touched. Immediately loosen and turn cake onto cotton/kitchen towel covered with some powdered sugar.

Carefully peel off wax paper. Roll up and cool first.

In a mixing bowl, beat the cream cheese, sugar and milk until smooth.

Fold in the whipped topping. Arrange angel food cake cubes in an ungreased 11x7x2-inch dish. Drizzle with chocolate syrup.

Set aside 1 tbsp. toffee bits; sprinkle the remaining toffee bits over chocolate. Spread cream cheese mixture over top. Sprinkle with remaining toffee bits. Cover and chill until serving. Store leftovers in the refrigerator.

Yield 6-8 servings.

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PG 42 |

Holiday Traditions | Recipes & Gift Ideas

desserts

Special Pudding

Apple Crumble

Submitted by Anna Miller | Frazee, MN

Submitted by Naomi Dahl | Detroit Lakes, MN

1 angle food cake, cut in bite-size pieces Strawberry Filling: 2 c. water 2 c. sugar 6 tbsp. clear gel

4 c. apples, sliced 1/2 c. sugar 1 tbsp. flour 1 tsp. cinnamon 1/4 tsp. salt Mix with fork and press in greased 9x7-inch glass pan.

Cook until thick and add 6 tbsp. strawberry Jello. Cool. Add 4 c. sliced strawberries.

Cream Mixture: (8-oz.) cream cheese, softened 1 c. sugar 4 c. whipping cream, whipped Blend cream cheese and sugar until smooth, and add whipped cream.

Layer cake pieces, cream mixture and strawberry filling in bowl. Repeat layers. Makes enough for a crowd but can easily make half the recipe.

Fried Ice Cream Submitted by Deborah Newman | Osage, MN

3 c. vanilla ice cream 1/4 c. heavy whipping cream 1-1/4 c. crushed corn flakes 1 tsp. ground cinnamon cherries honey, to drizzle whipped cream, for garnish Using a 1/2 scoop, place 6 scoops of ice cream on baking sheet. Freeze.

Place heavy cream in a shallow bowl. Combine cornflakes and cinnamon in another shallow bowl. Dip ice cream balls in whipping cream and roll in cornflakes mix. Cover and freeze for at least 1 hour. Repeat again.

Freeze for another 15 minutes. In electric skillet or fry baby, heat oil to 375˚. Fry ice cream balls for 10-15 seconds. Drain on paper towel. Serve immediately with honey and garnish.

Lemon Pie Submitted by Darlene Hoefs | Detroit Lakes, MN

1 pkg. lemon Jello 1 c. hot water 8-oz. cream cheese 1 pkg. lemon instant pudding 1 c. milk 8-oz. lemon yogurt 1/4 c. lemon juice zest from 1 lemon Dissolve lemon Jello in 1 cup hot water. Add softened cream cheese. Dissolve pudding in 1 cup milk. Add yogurt, juice and zest. Pour into graham cracker crust and chill.

Vary with: orange jello and Mandarin oranges; cherry Jello and cherry pie filling; lime Jello and crushed pineapple.

Crumb Topping: 1/2 c. butter, melted 3/4 c. oatmeal 3/4 c. brown sugar 3/4 c. flour 1/4 tsp. baking powder 1/4 tsp. soda Mix and sprinkle on top of apple mixture. Bake 40 minutes in 350˚ oven until apples are tender. Cool and top each large square with whipped topping.

Easy Tiramisu Submitted by Marcia Blatchford | Detroit Lakes, MN

1 (8-oz.) pkg. cream cheese 1/2 c. sugar 2 c. whipping cream 1/2 c. hot water 1 tbsp. instant coffee granules 1/4 c. coffee liqueur 2 (3-oz.) pkg. ladyfingers 1/2 c. grated semisweet or dark chocolate Beat cream cheese and sugar until creamy. Beat whipping cream until soft peaks form. Fold into cream cheese mixture. Stir together 1/2 c. hot water and coffee granules until dissolved. Stir in 1/4 c. liqueur. Arrange ladyfingers evenly around sides of 8 coffee cups or ramekins. Drizzle ladyfingers with coffee mixture. Spoon or pipe cream cheese mixture into the center of ladyfingers. Sprinkle with grated chocolate. Cover and chill 2 hours.

Note: To make in a single dish, arrange half of the ladyfingers in bottom and up sides of 2-qt. serving bowl. Drizzle evenly with half of the coffee mixture. Top with half of the cream cheese mixture. Repeat layers once.

Sprinkle with grated chocolate. Cover and chill 2 hours.

Peach Cobbler Submitted by Sharon Braun | Detroit Lakes, MN

1 lrg. can sliced peaches 1 butter pecan dry cake mix 1 to 1-1/2 c. butter Place peaches and juice in a 9x13-inch glass cake pan. Sprinkle dry cake mix over peaches. Pour butter on top and bake 35 to 40 minutes in 325˚ oven. Serve with ice cream.

desserts

Holiday Traditions | Recipes & Gift Ideas |

Butterscotch Pumpkin Pie

Heavenly Fudge

Submitted by Deborah Newman | Osage, MN

Submitted by Sandi Nickolauson | Detroit Lakes, MN

1 double crust pastry 3/4 c. butterscotch chips 1/2 c. heavy cream 1 (15-oz.) can solid pack pumpkin puree 1 egg plus 1 yolk 1/4 c. sugar 1 tsp. pumpkin pie spice 1/4 tsp. salt 1/4 tsp. ground ginger 1/4 tsp. nutmeg whipped cream, for garnish Heat oven to 425˚. Roll out pie crust, place in pie plate. In small saucepan melt chips and heavy cream. Heat over medium heat about 5 minutes.

Whisking occasionally, until smooth. Cool slightly. Whisk pumpkin puree, egg, egg yolk, sugar, and spices together. Add butterscotch mix. Blend well. Spoon into crust. Roll out 2nd crust, use lattice crust for decoration.

Place on top of pie and crimp edges. Bake in 425˚ oven for 25 minutes then reduce heat to 350˚ and bake an additional 35 minutes. Cool at room temperature and serve with whipped topping.

Lemon Cheesecake Pies Submitted by Mildred Boock | Detroit Lakes, MN

1 can (12-oz.) evaporated milk 2 pkg. (3-oz. each) lemon gelatin 2 c. boiling water 1 pkg. (8-oz.) cream cheese 1 tbsp. lemon juice 1 c. sugar 4 graham cracker crusts, (9-inch) Topping: 1 c. graham cracker crumbs 2 tbsp. sugar 1/4 c. butter, melted Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours.

In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes.

Add cream cheese and lemon juice; beat until blended. Set aside.

Beat chilled milk until soft peaks form. Gradually add sugar, beating until stiff peaks form. Gradually beat in gelatin mixture. Pour into crusts.

Combine topping ingredients; sprinkle over pies. Refrigerate for 4 hours or until set. Yield: 4 pies (8 slices each).

Chocolate Cherry Cake Submitted by Sharon Braun | Detroit Lakes, MN

1 pkg. chocolate cake mix 1 can cherry pie filling 2 large eggs 1 tsp. almond flavoring Mix by hand. Bake in 9x13-inch glass pan for 35-40 minutes in 350˚ oven.

PG 43

12 oz. milk chocolate chips 6 oz. butterscotch chips 14 oz. sweetened condensed milk 1-1/4 tsp. vanilla 1 c. chopped nuts Combine chips and milk and over very low heat melt completely. Add vanilla & nuts. Pour into foil lined 8 inch square pan. Cool & cut. Freezes well.

Very Easy Crème Brule Recipe Submitted by Mary Brenk | Detroit Lakes, MN

4 c. of heavy cream 1 tsp. of vanilla 6 egg large egg yolks 1/2 c. of sugar boiled water sugar for topping of crème brule Preheat oven to 300˚. Bring cream and vanilla to a simmer on the stove.

Remove from stove and let cool for 10 minutes. Beat egg yolks and sugar until creamy and light yellow. When cream has cooled slowly beat it into the egg mixture. Place mixture into ramekins that are sitting in a baking dish with a dish towel in it. Fill baking dish half way up the ramekins with the boiling water. Place in the oven for 30-40 minutes or until Crème Brule jiggles only a little and appears mostly firm. Remove from oven and place in fridge for a couple hours to cool.

When ready to serve top with thin layer of sugar and brown with a cooking torch to create a hard glass like top on the custard. (Or broil about 3 inches from heat for 1-2 minutes or until sugar caramelizes.)

Caramel Apple Pie Submitted by Tiffany Stevens | Detroit Lakes, MN

1 single layer pie crust 1 c. sugar 1 tsp. ground cinnamon 7 apples, peeled, cored and sliced

Topping: 1-1/3 c. all-purpose flour 1/3 c. cold butter, cut in small pieces 2/3 c. sugar caramel ice cream topping Preheat oven to 350˚. Roll out pastry in pie plate. In large bowl gently toss apples, sugar and cinnamon, transfer apples to pie plate. Place apples relatively flat for the crumb topping.

Mix topping ingredients together and sprinkle over pie.

Place a thin strip of tin foil around pie crust to prevent burning. Bake until apples are tender and filling is bubbly, about 40 to 50 minutes. Remove tin foil and drizzle caramel topping over pie. Also good with whipped cream and ice cream.

PG 44 |

Holiday Traditions | Recipes & Gift Ideas

desserts

Almond Bark Delight

Fudgy Chocolate Dessert

Submitted by Sandi Nickolauson | Detroit Lakes, MN

Submitted by Jennifer Anderson | Detroit Lakes, MN

2 lbs. almond bark (24 oz.), white or chocolate 2 c. rice krispies 2 c. cheerios 2 c. peanuts (not raw) 2 c. mini marshmallows Melt almond bark until liquid then add the rest of the ingredients. Drop by spoonful on to wax paper and let cool. Store in air-tight container.

Pastel Pound Cake Submitted by Sandi Nickolauson | Detroit Lakes, MN

1 c. butter, softened 2 c. white sugar 4 eggs 1 tsp. vanilla 1 tsp. almond extract 3 c. flour 3/4 tsp. salt 1/2 tsp. baking powder 1/2 tsp. baking soda 1 c. buttermilk 1 c. pastel miniature marshmallows Cream butter & sugar, add eggs one at a time. Add extracts then dry ingredients alternately with buttermilk. Pour 1/2 batter into 10� fluted pan.

Sprinkle marshamallows on batter, then pour rest of batter on top. Bake at 350Ëš for 55-60 minutes, until toothpick tests clean. Cool 10 minutes before tipping out.

Serving West Central Minnesota For Over 16 Years

1 pkg. (18 1/2 oz) chocolate cake mix 1 can (15 oz) solid pack pumpkin 3 cups cold fat-free milk 2 pkgs. (1.4 oz each) sugar free instant chocolate pudding mix 1 pkg. (8 oz) low fat cream cheese, softened 1 carton (8 oz) fat free whipped topping 1/4 cup fat- free hot fudge ice cream topping 1/4 cup fat- free caramel ice cream topping 1/4 cup sliced almonds, toasted In a large bowl, combine cake mix and pumpkin (yes - that is it - just the cake mix and pumpkin!). Mixture will be thick. Spread evenly in a 13 in. x 9 in. baking pan sprayed with nonstick cooking spray. Bake at 375Ëš degrees for 20 - 25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand 5 minutes or until soft-set. In another bowl, beat cream cheese until smooth. Add pudding; beat until well blended. Spread over cake. Cover and refrigerate for at least 2 hours.

Just before serving, spread whipped topping over dessert. Drizzle with fudge and caramel toppings; sprinkle with almonds. Refrigerate leftovers.

Makes 20 servings.

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PG 45

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PG 46 |

Holiday Traditions | Recipes & Gift Ideas

desserts

Flourless Chocolate Cake

Pumpkin Pie Cake

Submitted by Ann M Zick | Osage, MN

Submitted by Sandi Nickolauson | Detroit Lakes, MN

1 2/3 c. 62% cacao Bittersweet Chocolate 1 c. (2 sticks) butter, cut into pieces 1/4 c. water 1/2 tsp. instant coffee 1/3 c. sugar 8 large eggs Powdered sugar Sweetened whipped cream (optional) Preheat oven to 325˚ F. Grease bottom of 9-inch springform pan. Line bottom of pan with parchment or wax paper. Grease paper.

Place chocolate, butter, water and coffee in medium heavy-duty saucepan. Heat over medium-low heat, stirring frequently, until melted and smooth. Stir in granulated sugar until smooth. Remove from heat.

Beat eggs in large mixer bowl for 5 minutes or until the volume doubles.

Fold 1/3 of beaten eggs into chocolate mixture. Fold in remaining beaten eggs 1/3 at a time until thoroughly incorporated. Pour batter into prepared pan.

Bake for 33 to 35 minutes or until cake has risen (center will still move and appear underbaked) and edges start to get firm and shiny. Cool completely in pan on wire rack (center will sink slightly). Cover cake, refrigerate for 4 hours or overnight. (Cake can be prepared up to 4 days in advance.)

To serve: About 30 minutes before serving, remove side of pan by first running knife around edge of cake.

Invert cake on sheet of parchment paper, peel off parchment paper pan liner, and turn the cake right-side up on serving platter. Dust with powdered sugar. Serve with dollop of sweetened whipped cream.

Makes 12 servings

Old Fashioned Sour Cream Pie Submitted by Ann M Zick | Osage, MN

1 16-oz sour cream 1 1/2 c. sugar 3 tbsp. flour 3 eggs large yolks 1 1/2 cup raisins 3 egg whites 1/2 tsp cream of tartar 3/4 cup sugar 1 baked 9-inch pie shell In heavy medium saucepan stir together the sour cream 1-1/2 cups sugar, flour, egg yolk, and raisins. Cook, stirring constantly, over medium heat until thickened and bubbly. Keep warm.

For meringue, place the egg whites and cream of tartar in a large mixing bowl. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add ¾ cup sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff glossy peaks ( tips stand straight).

Pour warm filling into baked pie shell. Spread meringue over filling. Bake in a 350 oven for 15 minutes. Remove and cool on a wire rack for 1 hour.

Chill 3 to 6 hours before serving; cover for longer storage. Makes 8 servings.

1 (29 oz.) can of pumpkin 4 eggs 1 can evaporated milk 1 1/2 c. white sugar 2 tsp. cinnamon 1/2 tsp. nutmeg 1 tsp ginger yellow cake mix 1 c. cold slivered butter 1 c. coarsley chopped nuts Mix first seven ingredients and place in 9x13 pan. Sprinkle cake mix on top then slivered butter then nuts. Bake 70 minutes at 350˚.

Apple Cobbler Submitted by Keri Thompson | Detroit Lakes, MN

9 c tart cooking apples; peeled, cored, sliced 1/4” 3/4 c sugar 3/4 tsp ground cinnamon 2 c all purpose flour 2 c sugar 2 eggs 2 tsp baking powder 3/4 tsp salt 1/2 c butter, melted Ice cream, if desired Preheat oven 350° F. Place sliced apples in ungreased 13” x 9” baking pan. Stir together 3/4 c sugar and 1/2 teaspoon cinnamon in small bowl; sprinkle over apples. Combine remaining cinnamon, flour, sugar, eggs, baking powder and salt in large bowl. Beat at medium speed until mixture resembles coarse crumbs. Sprinkle over apples. Pour melted butter over topping. Bake for 40 to 50 minutes or until lightly browned and apples are tender. Serve warm with ice cream.

Peach Cobber in a Hurry Submitted by Keri Thompson | Detroit Lakes, MN

2 (21 oz) cans peach pie filling 1/2 tsp ground nutmeg 1 1/2 c all purpose flour 2 T sugar 1 tsp baking powder 1/2 tsp salt 1/3 c cold butter 3 T milk 1 egg, slightly beaten 3 T sugar Preheat oven 400° F. Stir together pie filling and nutmeg in large bowl until well mixed. Pour into 13” x 9” ungreased baking pan. Stir together flour, 2 tablespoons sugar, baking powder and salt in medium bowl.

Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in milk and egg with fork just until moistened. Spoon mixture over filling in pan; sprinkle with 3 tablespoons sugar. Bake for 40 to 45 minutes or until golden brown and bubbly around edges.

Honorable Mentioned

KId’s FAVOrItes Popcorn Balls Submitted by Kathy Bope | Ottertail, MN

2 c. white sugar 1/2 c. water 1/2 c. dark corn syrup

rocky road Pizza Submitted by Anna Miller | Frazee, MN

1 c. butter 1/2 c. sugar 1/2 c. brown sugar 1 egg 1 tsp. vanilla 1-3/4 c. flour 1 c. peanuts (optional) 1 c. small marshmallows 1 c. chocolate chips Beat butter and sugars until fluffy. Add egg and vanilla. Beat well, then add flour and stir until smooth. Spread dough evenly on ungreased pizza pan. Bake in 375˚ oven for 10 to 12 minutes or until golden. Sprinkles peanuts, marshmallows and chocolate chips on top of crust. Bake 6 to 8 minutes more, or until marshmallows are golden.

Clumpy raisins

To un-stick those raisins that have clumped together, run them under hot water in a sieve. Pat dry if necessary. Or microwave them on medium power for 40 to 60 seconds, checking every 10 seconds.

Wendy’s Frosty Clone Submitted by Keri Thompson | Detroit Lakes, MN

3/4 c milk 4 c vanilla ice cream 1/4 c Hershey or Nestle chocolate drink powder Combine all of the ingredients in a blender. Blend on medium speed until creamy. Stir if necessary. If too thin, freeze the mixture in cups until thicker. Serves 2 Variations: try using Nestle strawberry powder.

Boil til strings. Pour over 5 quarts (I use more) salted, popped popcorn.

Caramel Corn Submitted by Tiffany Stevens | Detroit Lakes, MN

Melt togetHer in MiCrowaVe: 1 c. brown sugar 1 stick butter 1/4 c. white corn syrup Cook about 2 minutes in microwave, then add 1/2 tsp. salt and 1/2 tsp. baking soda.

Pop 3 to 4 bags of popcorn, place in brown paper bag. Pour mixture over popcorn in bag. Close bag and shake well. Place bag in microwave and cook for 1-1/2 minutes, take out and shake again.

NOTE: You may need to repeat the 1-1/2 minutes in microwave if popcorn isn’t coated enough.

Critter Crunch Submitted by Jennifer Anderson | Detroit Lakes, MN

3 c. Multi-grain Cheerios 3 c. Crispix 3 c. Bite sized frosted Shredded Wheat (Break into half) 1 1/2 c. animal crackers (1/2 box) 1 1/2 c. honey Teddy Grahams (1/2 box) 1/2 c. butter or margarine 1/4 c. plus 2 tbsp. brown sugar 1 tbsp. cinnamon In a large bowl, mix cereals, animal crackers, & Teddy grahams. In a small microwavable bowl heat butter, sugar, & cinnamon until butter is melted; mix well. Pour 1/4 of the sugar/butter mix over cereal at a time. Mix thoroughly between adding the next fourth. Place on 2 sheet pans. Bake, uncovered at 300 degrees for 30 minutes, stirring every 10 minutes. Cool. Store in airtight container. Yield 12 cups.

Campfire s’Mores Submitted by Deborah Newman | Osage, MN

12 large marshmallows 24 Keebler fudge stripped cookies Roast marshmallows over open fire, press between 2 cookies.

PG 48 |

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Julie A. Pazdernik, M.D. Family Practice & Obstetrics

Bradley A. Refsland, M.D. Family Practice

Abigail K. Ring, M.D. Family Practice

Talitha SannesVenhuizen, M.D. Family Practice

1/2 page 7.25" wide x 4.75" high

Stacey A. Smith, M.D. Family Practice

Knute E. Thorsgard, M.D. Family Practice

Robert A. Koshnick Jr., M.D. Family Practice

Holiday Traditions | Recipes & Gift Ideas

A recipe for financial security

Insurance + Financial Services = Financial Security You can’t really have one without the other and still achieve your financial goals. Let’s get together for an Insurance and Financial Review to find the right ingredients for your financial security recipe.

1109-521HO

Tim Zastrow 119 Graystone Plaza Suite 101 Detroit Lakes, MN

218-844-7000

k n a h T You For your patronage this last year.

We look forward to serving you in 2010!

! s a m t s i r h C y r r e M Baby, it’s Cold Out Side! ating e h r u o Cut y o 50%! t bill up

Keep warm this winter with an

Eden Pure Heater

available at the Lake Park, Detroit Lakes and Mahnomen locations.

Community Coops 14583 Highway 10 West 911 Hwy. 34 E Lake Park, MN 56554 Detroit Lakes, MN 56501 218-238-5911 218-847-3190

Pump 24 Mahnomen, MN 218-935-2258

Twin Valley 218-584-5171 Flom 218-567-8538