2019 Holiday Cookbook

Holiday

Cookbook Featuring Reader Recipes November 23, 2019

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HOLIDAY COOKBOOK

SATURDAY, NOVEMBER 23, 2019

michigansthumb.com

Main Dishes & Casseroles Holiday Beef Stroganoff

2 T butter 1 large onion, chopped Garlic powder or minced garlic 2-8 oz. cans of mushrooms 2 pounds beef round steak, cut into bite-sized pieces Salt and pepper 2-8 oz. cans tomato sauce 1-16 oz. carton sour cream Egg noodles Melt the butter in the bottom of a large pot and sauté the onions, garlic and mushrooms briefly before adding the meat. Cook until brown, then add the tomato sauce. Salt and pepper to taste. Let simmer for at least an hour or more until the meat is cooked entirely and nice and tender. Finally, add the sour cream last and mix in thoroughly. Serve warm over egg noodles.

Sarah Behaeghe Caseville

Beef Casserole 1 lb. cooked ground beef 1 C uncooked regular rice 1-10 oz. can onion soup 1-10 oz. can mushroom soup ½ C chopped green pepper ½ C chopped celery

sprinkle with mozzarella. Top with chicken mixture and blue cheese.

Bake until cheese has melted and bread is crisp, 3 to 5 minutes. Top with scallions and cilantro and drizzle with additional ranch if desired.

Armen Becker Ubly

Slow Cooked Teriyaki Ribs Put in baking dish. Cover dish. Bake one hour at 350 degrees.

Pat Ignash Port Austin

Magic Chili Cheese Dog Boats 1-8 pack of hot dog buns, roll style ½ C salted butter, melted 2 garlic cloves, minced 2 T fresh parsley, finely chopped 8 slices cheddar cheese or your favorite cheese 1-15 oz. can of your favorite chili 1 medium onion, diced Arrange your buns in a 9x13 baking dish, then preheat oven to 350 degrees.

Cut out rectangles in the centers of each bun, making sure to stay centered. You still want an edge on your boats.

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Push down the bread cut outs on each tightly into the bottom of each bun.

Mix the butter, garlic and parsley in a small bowl, then brush the buns and the hollowed insides with the garlic butter mixture, reserving a small amount for later for your onions.

Bake for 5 to 7 minutes to toast the buns and get them nice and firm to hold all the filling.

Place a slice of cheese inside each bun, then spoon some chili inside, one by one.

Take your hot dogs and cut just the tips off of both ends before placing them inside the boats.

Slide the hot dogs in each boat, press down to get them snug in there, then top with more chili.

In the small amount of reserved butter/garlic mixture, add in your diced onions and mix then evenly top each hot dog with some.

Bake for 15 to 20 minutes or until cheese is golden brown.

Judy Freel Ubly

Easy Chicken Pot Pie 1 or 2 boneless, skinless chicken breast, cut up into small pieces 1 large and 1 small can of cream of chicken soup 1 bag frozen mixed vegetables 1 tube of large biscuits Put all ingredients into slow cooker and cook on high for four hours.

Place biscuits on baking sheet and bake following directions on tube.

When biscuits are done, cut in half and place how many you want on your plate. Scoop chicken potpie and pour over biscuits.

Betty McKnight Bad Axe

1 large rack baby back ribs, cut into 2 rib pairs Black pepper 2/3 C teriyaki sauce 1 T balsamic vinegar 2 cloves garlic, pressed Sesame seeds for sprinkling Coleslaw for serving Sprinkle baby back ribs with ½ tsp. pepper. Place them in 6-quart slow cooker along Hillbilly Slow Cooker Roast with 1/3 C teriyaki sauce, turning to coat. Cover and 1-3 ½ lb. thawed beef roast cook until very tender, on high 1 dry Hidden Valley Ranch for 4 to 5 hours or low for 7 Dressing mix to 8 hours. Transfer to cutting 1 dry McCormick Au Jus mix board and cut ribs apart.

1 stick of butter Stir vinegar, garlic and 5 pepperoncini peppers, cut remaining 1/3 C teriyaki sauce off tops, remove membranes into juices in slow cooker. and seeds. Slice peppers into Turn to high and simmer until ¼. thickened, about 5 minutes.

Do not add water.

Brush onto ribs and sprinkle Place slow cooker liner with sesame seeds. Serve with into crockpot. Place roast on coleslaw. bottom of slow cooker. Add Serves 4. remaining ingredients and Bernice Becker cook on low for 7 to 8 hours.

Ubly Christine Gorkowski Bad Axe

Farmers Pork Chops

Buffalo Chicken 2 C shredded, rotisserie chicken 2/3 C buffalo style hot sauce ¼ C ranch dressing, plus more for topping 6 oz. mozzarella cheese, coarsely grated ½ C crumbled blue cheese 2 scallions, thinly sliced Chopped cilantro for topping In a small bowl, combine chicken and hot sauce. Set aside. Spread 2 T dressing over cut side of bread and

4 pork chops 1 clove chopped garlic Salt and pepper 4 sliced potatoes 2 large sliced onions 1 ½ C sour cream 1/2 tsp. dry mustard 1 tsp. salt Heat oven to 350 degrees.

Brown chops with garlic in oil on medium heat. Season with salt and pepper. Place potatoes in greased 9x9baking pan. Put pork chops on top of potatoes. Separate

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HOLIDAY COOKBOOK

SATURDAY, NOVEMBER 23, 2019

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SATURDAY, NOVEMBER 23, 2019

HOLIDAY COOKBOOK

michigansthumb.com

Appetizers, Dips & Beverages Cheesy Potatoes

1 T poppy seeds Cut entire pan of sweet rolls in half. Place bottom half on rimmed baking sheet lined with aluminum foil.

Divide turkey and cheese evenly over rolls. Place tops on.

In a small saucepan, combine remaining ingredients. Bring to a boil over medium high heat.

Remove from the heat and pour over sandwiches.

Cover with foil and refrigerate sandwiches overnight if desired.

If refrigerated, uncover.

Bake at 350 degrees for 20 minutes.

Judy Freel Ubly

1-32 oz. package of frozen diced hash brown potatoes 1 large onion, chopped 1-10.5 oz. can of cream of mushroom soup 1-16 oz. container of sour cream 1-8 oz. package shredded cheddar cheese 3 C Rice Krispies cereal 1 stick of butter Preheat the oven to 375 degrees. Mix together the potatoes, onion, soup, and sour cream. Spread evenly into a greased 9 x 13 dish.

Sprinkle the shredded cheese generously over the top. Then do the same with the rice cereal. Finally, cover the top of the cereal with squared pats of butter. Bake an hour until the top is golden brown.

Bloody Mary Shrimp Sarah Behaeghe Caseville 2-4lb shrimp, cooked 1-32 oz. bottle of Bloody Mary mix 1 jalapeno pepper, seeded and Baked Turkey and Cheese chopped Sandwiches 1 large sweet onion, chopped 12 Kings Hawaiian sweet rolls 4 limes, juiced 1 lb. deli turkey 2 T Worcestershire sauce 12 thin slices provolone cheese 1 avocado, peeled and chopped 1 stick butter 4 oz. vodka 2 T brown sugar Large olives and celery cut in 1 T Worcestershire sauce 1-inch chunks 1 T dried mustard Combine all ingredients

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except avocado and mix thoroughly. Chill at least three hours. Stir in avocado one hour before serving but chill until served.

Kathy Madaj Port Austin

Stuffed Acorn Squash 2 Acorn squash – cut in half and cleaned of seeds and fiber strings 2 lg cooking apples, peeled, cored & chopped 2-4 T dried cranberries 3-4 T melted butter ½ tsp. cinnamon 4 T brown sugar ¼ C chopped walnuts (optional) Preheat oven to 375F Cook squash cut-side down in baking dish with water for 30 minutes.

Meanwhile, prepare and mix remaining ingredients for stuffing.

Turn squash halves over and stuff with stuffing return to oven and bake for an additional 30-35 minutes until apples and cranberries are tender.

Bonnie Rapson Port Austin

Olive Cheese Dip 8 oz. cream cheese, soften

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2 C Monterey Jack cheese ¼ C mayonnaise 1 C green olives, sliced 1 C black olives, sliced 1 clove garlic, minced 1 T red pepper flakes Preheat oven to 350 degrees. Add all ingredients to a large bowl and stir well.

Spread into small baking dish or small greased cast iron fry pan and bake for 15 minutes or until cheese is melted and dish is hot.

Serve with crackers or chips for dipping.

Joyce McGathy Bay Port

Zucchini Fries 2 zucchini 1 egg white ¼ C milk ½ C shredded Parmesan cheese ½ C seasoned breadcrumbs Vegetable cooking spray Preheat oven to 425 degrees. Cut zucchini into three inch sticks. Whisk an egg white in a small bowl and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture then roll in breadcrumb mixture.

Coat a baking sheet with cooking spray and place zucchini on sheet. Bake for 25 to 30 minutes or until golden brown.

Bernice Becker Ubly

a stand mixer fitted with a paddle attachment, combine cream cheese, cheddar cheese and ranch dressing mix.

Transfer cheese mixture to a sheet of plastic wrap and use plastic to form cheese mixture into a ball. Refrigerate for at least four hours or overnight.

Can be made several days ahead.

Right before serving, press crushed pecans into cheese ball. Place on a serving plate; Slice the tips off of two black olives and one cherry tomato.

Use toothpicks to secure to cheese ball. Add pretzels for antlers and serve.

Serves 10.

Kelsey Ulfig

Christmas Tree Spinach Dip Breadsticks

12 oz. frozen chopped spinach, thawed and squeezed dry 6 oz. cream cheese, softened 2 cloves garlic, minced ½ tsp. salt ½ tsp. onion powder ¼ tsp. chili powder ¼ tsp. pepper 1 tsp. Italian seasoning ½ C grated Parmesan cheese 1 C grated cheddar or mozzarella cheese 1 tube refrigerated thin crust pizza crust 2 T butter ½ tsp. Italian seasoning ½ tsp. garlic salt Preheat oven to 400 degrees.

Rudolph Christmas Cheese Beat together spinach and Ball Recipe cream cheese. Add garlic, salt, onion powder, chili powder, 2-8 oz. blocks of cream cheese at pepper and Italian seasoning room temperature and beat to combine.

3 ½ C sharp cheddar cheese at Add Parmesan cheese room temperature and 1/2 of the cheddar or 1 oz. package ranch seasoning mix mozzarella cheese and beat to 1 ½ C crushed pecans combine. The other ½ of the 2 black olives cheddar or mozzarella cheese 1 cherry tomato will be sprinkled over the filing 2 original sized pretzels when you shape the Christmas Let cream cheese and tree. sharp cheddar come to room Shape into Christmas tree temperature, In the bowl of as directed in the post. Visit

michigansthumb.com https://wp.me/p405LX-3SX. Bake for about 22 minutes until quite golden brown on top and cooked through on the bottom. Melt butter and stir in garlic salt and seasoning then brush over breadsticks.

Serve warm.

Kelsey Ulfig

Brandy Slush

SATURDAY, NOVEMBER 23, 2019

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1 Bay Leaf ½ Tsp. Each Dried Oregano And Pepper Pinch Of Red Pepper Flakes 1 Thinly Sliced Large Red Onion Combine 3/4 C red wine vinegar, 1/2 C water, 1 T sugar, ½ T kosher salt, 3 whole cloves, 1 bay leaf, ½ tsp. each dried oregano and pepper and a pinch of red pepper flakes in a medium saucepan. Bring to a boil then add 1 thinly sliced large red onion, separated into rings.

Return to a boil, reduce heat to medium and cook until the onion softens, 3 to 4 minutes.

Remove from heat, cover and let mixture cool completely.

Refrigerate in a covered container for at least 2 hours and up to 2 weeks.

Armen Becker Ubly

1 pint Brandy, plain flavor 1-12 oz. can frozen lemonade 1-12 oz. can frozen orange juice 2 C hot strong tea, 3 bags and let sit for 5 minutes 1 C sugar 3 C water Combine all six ingredients.

Mix together. Put in plastic, resealable container. Store in freezer until ready to serve.

Place slush in your favorite beverage glass. Add lemon lime pop to the slush mix.

Regular or diet soda pop will Blackberry/Sage drink due.

Christine Gorkowski 10 C water Bad Axe 1 C blackberries that have been slightly crushed Sour Cream, Chive, and 3 or 4 sage leaves.

Mix ingredients in pitcher.

Bacon Deviled Eggs Leave in refrigerator 1 dozen Hard boiled eggs, peeled overnight before serving. and halved Bernice Becker ¼ - ½ C mayonnaise Ubly 2 T sour cream 3 T freshly chopped chives Slushie Punch 6 slices bacon, sliced small, cooked 2 C water and drained 1 tsp. mustard, prefer course whole 2 C sugar 1-12 oz. can frozen orange juice grain mustard 1-12 oz. can frozen lemonade Salt & pepper 2 black tea bags Paprika for garnish if desired 1 large Vernors pop Remove the yellow yolk 1 large 7 UP pop from each egg and place into Bring water to a boil with a medium-sized bowl. Add the sugar. Remove from stove in mayonnaise, sour cream, and add the tea bags and chives, mustard, salt, pepper, steep five minutes. and cooked bacon. Stir until Add in frozen orange juice well combined. and lemonade and mix. Freeze Fill each egg white half. for 24 hours.

Garnish with extra chives and Put in punch bowl and add bacon. Season with paprika if Vernors and 7 UP and stir until desired. slushie.

Refrigerate until ready to serve.

Optional: Add one cup of your Bonnie Rapson favorite liquor.

Port Austin Marlene Abend Palms Pickled Onions 3/4 C Red Wine Vinegar 1/2 C Water 1 T Sugar ½ T Kosher Salt 3 Whole Cloves

HOLIDAY COOKBOOK

Pumpkin Dip 1-15 oz. pkg. vanilla instant pudding 1-15 oz. can pumpkin

Course salt & pepper to taste 1 tsp. pumpkin pie spice Cook shrimp in steamer 1-16 oz. Cool Whip, thawed basket over boiling water, Mix pudding, pumpkin and 30 seconds to 4 minutes spice. Fold in Cool Whip and depending on size. Cook chill. Serve with cinnamon until opaque throughout. graham crackers, apple slices, Immediately transfer to grapes or vanilla wafers. colander and run under cold Brenda Apley water to stop cooking. Pat Bad Axe shrimp dry and then finely chop.

Herbed Shrimp Dip In medium bowl combine ½ lb. peeled, deveined frozen raw chopped shrimp, sour shrimp, (thawed) cream, mayonnaise, scallions ½ C sour cream and lemon zest and juice, ½ C mayonnaise season with salt and pepper.

2 scallions, coarsely chopped Refrigerate shrimp dip until ¼ C finely chopped parsley chilled, 30 min (up to 2 days).

1 tsp. finely grated lemon zest Serve dip garnished with 2 tsp. fresh lemon juice

scallions.

Can be made with lowfat sour cream and light mayonnaise.

Bonnie Rapson Port Austin

Cannolli Dip 1-16 oz. ricotta cheese 1-8 oz. cream cheese, softened ½ C powdered sugar ½ tsp. vanilla 1 C mini chocolate chips Mix together and chill.

Serve with graham crackers or vanilla wafers.

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SATURDAY, NOVEMBER 23, 2019

HOLIDAY COOKBOOK

Soups & Salads

Italian Meatball Soup

1 C carrots, chopped into small cubes 1 C celery, chopped into small cubes 1 Onion, small chopped fine, reserve half for meatballs 2 T oil, corn or safflower or canola not olive though 2 quarts chicken stock or broth 1 pkg. fresh spinach 1 Ib. ground turkey 1 lb. ground round 2 slices white bread or ½ C bread crumbs ½ C Parmesan cheese 1 large clove garlic through a garlic press Enough liquid to make a slurry, could use milk, cream, water, tomato juice. Parsley, minced, 2 T or more 1 tsp. salt ½ tsp. pepper Dried Pasta, 1/2 cup, any type you like, even broken spaghetti Sauté carrots, onion, celery until translucent, add stock, let simmer while you make meatballs.

To make the meatballs, I make the binding slurry first because if you work the meat too much, it gets tough.

So bread or breadcrumbs,

liquid, onion, garlic, parsley, parmesan, salt and pepper, then break up meat into slurry and mix to combine, take a tsp. and microwave for a few seconds until done and taste for saltiness, because the parmesan is salty, now add more salt if needed.

Mixture should be like meatloaf, wet hands and roll into meatballs. I make mine into a bite size. Place on a parchment lined baking sheet.

Bake in oven 25 minutes at 350 degrees.

When meatballs are done, bring broth to boil and add pasta and spinach, cook for 10 minutes, add meatballs and lower heat, simmer for 10 – 15 minutes.

Carol Weber

michigansthumb.com Place the potatoes in a greased cookie sheet and sprinkle with salt and pepper.

Bake uncovered at 425 degrees for 40 to 45 minutes.

Cool in pan on wire rack.

In a large bowl, combine the cooled potatoes, eggs, bacon, cheese, onion and pickles.

In a small bowl, combine the sour cream, mayonnaise and mustard. Pour over the potatoes mixture and toss to coat. Serves 10.

Judy Freel Ubly

Acini di pepe is the Italian word for peppercorns. Any tiny, round shaped pasta works well in this chilled fruit salad.

Joyce McGathy Bay Port

White Chicken Chili

1 T vegetable oil 1 large onion, chopped 2 cloves garlic, finely chopped 1 lb. boneless skinless chicken breasts cut into bite size pieces 3-14 oz. cans chicken broth Pink Salad 2-15 oz. cans cannellini beans, drained 1 box creamed cottage cheese Spinach Soup 2-4.5 oz. cans chopped green 1 pkg. wild strawberry Jell-O 1 large can chicken broth chilies, drained 1 regular can crushed pineapple 1 onion 1 tsp. dried oregano leaves drained well 1 box spinach ½ tsp. ground cumin 1 large container of Cool Whip. ½ lb. angel hair pasta Dash ground red pepper, if desired Mix together cottage 1 C milk 1 ½ C shredded Monterey Jack cheese and Jell-O mix and add 4 oz.

Swiss cheese cheese can crushed pineapple. Fold in 4 oz. cheddar cheese Chopped fresh cilantro, if desired Cool Whip. Chill.

Cook onion in chicken In a four-quart saucepan Pat Ignash broth.

Add spinach and pasta or Dutch oven, heat oil over Port Austin and cook until almost done. medium-high heat until hot.

Add milk and cheese. Serves 4.

Add onion, garlic and chicken.

Loaded Potato Salad Judy Freel Cook and stir until chicken 2 ½ small-unpeeled red potatoes, Ubly is no longer pink. Stir in cubed remaining ingredients except ½ tsp. salt Acini di Pepe Salad cheese and cilantro. Heat to ½ tsp. pepper Orange Pineapple boiling. Reduce heat to low 1 C acini di pepe pasta 4 hard cooked eggs, chopped and simmer 10 to 15 minutes Dreamsicle Fluff Salad 1-20 oz. can crushed pineapple, ½ sliced bacon, cooked and to blend flavors, stirring drained with juice reserved 1 small package orange gelatin crumbled occasionally.

1-15 oz. can mandarin oranges, mix 1 C (4 oz.) shredded cheddar Spoon chili into soup bowls. drained with liquid reserved 1 can crushed pineapple, drained cheese Top each serving with cheese 1-8 oz. container frozen whipped 1-8 oz. tub Cool Whip, thawed ½ sweet onion, chopped and cilantro. Serves 9. topping, thawed 1-16 oz. container of cottage 2 dill pickles, chopped Bernice Becker 7 oz. miniature marshmallows cheese ¾ C (6 oz.) sour cream Ubly 1 C white sugar 2 C mini marshmallows ½ C mayonnaise 2 eggs, beaten Combine all of the 2 tsp. prepared mustard Colleen’s Chili ½ tsp. salt 3 T flour 1 lb. of hamburger 1-10 oz. jar maraschino cherries, Green pepper drained (optional) Onion Bring a large pot of lightly 1 large can of tomato juice salted water to boil. Add pasta 2 cans kidney beans and cook for 8 to 10 minutes 1 can chili beans in sauce Wellborn Cabinetry features many product lines that or until al dente. Drain.

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The next day, add pineapple Coleen Smith and oranges, whipped Bad Axe topping and marshmallows to taste. Mix together and top Quick Potato Soup with cherries, if desired. Keep 707 N. Van Dyke • Bad Axe 1 T grated onion chilled until served.

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Sarah Behaeghe Caseville

michigansthumb.com 2 C milk ½ C instant mashed potatoes 1 tsp. salt ¼ tsp. pepper Add onion to chicken broth and bring to a boil. Slowly add milk, potatoes and seasonings.

Heat to boiling. Top each bowl with chopped chives.

Makes 4 to 6 servings.

Brenda Apley Bad Axe

Broccoli Cheese Soup 1 head of broccoli, finely chopped 1 small onion, finely chopped 2 C. chicken broth 1 C. shredded carrots 2 C. half and half 1 stick butter ¼ C. corn starch 12 oz cheddar cheese, shredded 8 oz American cheese, shredded dash of nutmeg Dash of salt and pepper In 3 -quart saucepan, over low heat, saute’ onion in butter. When onion is translucent, add corn starch and half and half, stirring constantly, to avoid scorching, once it is thickened, add chicken broth, carrots and broccoli, continue to simmer for 20 minutes, stirring constantly. Once veggies are tender, add cheeses and stir until cheeses are melted and soup is thickened. Stir in nutmeg, salt and pepper. Shut off burner and remove from heat. Serve with thick, crusty bread, biscuits, or croissants.

Michelle Pollum Ubly

Stuffed Green Pepper Soup 1 lb. ground beef, cooked and drained 1 small onion 1 large green pepper 1-29 oz. can diced tomatoes 1-16 oz. can tomato soup 1-14 oz. can chicken broth 1 T sugar 1 tsp. garlic powder Salt and pepper to taste 2 C cooked rice Mix all ingredients except rice together in soup pot or slow cooker. Until onion and green pepper are cooked. Add 2 C cooked rice before serving.

Linda Reimann Port Austin

HOLIDAY COOKBOOK

SATURDAY, NOVEMBER 23, 2019

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Cakes, Cookies, & Candies Christmas Ice Cream Cake 1 box red velvet cake mix 1 C water 3 eggs 1/3 C oil 1-48 oz. carton of mint chocolate chip ice cream 1-48 oz. carton of vanilla ice cream 1-16 oz. tub vanilla frosting Prepare and bake the cake according to the instructions on the box (combine the mix with the water, eggs, and oil; beat at medium speed for 2 minutes). You will only need 1/2 of the mixture, so you may choose to use the remainder as you wish - perhaps for cupcakes.

Pour 1/2 of the batter into a 9" spring form pan.

Bake at 350 degrees for approximately 25 minutes, until baked through. Set aside and let cool completely, and then put into the freezer.

Let each carton of ice cream soften for approximately half an hour until it is soft enough to be stirred and spread. You can do this while you wait for the cake to cool down.

Take the cake out of the freezer and spread about half of the mint chocolate chip ice cream evenly on top. Freeze for about half an hour until solid again, and then repeat with about half of the vanilla ice cream. (Use enough ice cream to fill to the top of your pan). Freeze again for another 30 minutes, and then spread generously with the frosting for the top layer. (You can use as much or as little frosting as you desire - I usually use about 1/2 of the container).

You may choose to add food coloring to the frosting for a festive flair, and/or elect to decorate in any way you wish - you can write a holiday message, use sprinkles, etc.

Freeze again for at least another 30 minutes. Remove

from the spring form pan, 3 T olive oil place on your favorite platter Mix together first five and you're ready to serve! ingredients in a large bowl.

Sarah Behaeghe Microwave all vanilla chips Caseville and olive oil for about two minutes. Stir and microwave Rhubarb Cake an additional10 seconds.

Pour microwave mixture over 2 C flour cereal mixture. Mix well and ¼ tsp. salt spread on waxed paper until 1 stick oleo (1/2 C) cool. Break up and store in 1 C milk airtight container.

2 ½ C cut up rhubarb Joyce McGathy 1 tsp. soda Bay Port 1 ½ C brown sugar 1 egg 1 tsp. vanilla Mix together salt, sugar, oleo and egg. Add flour, milk and soda alternately. Add vanilla and rhubarb.

Mix ½ C sugar and 1 tsp. cinnamon and sprinkle on top. Bake in 9x13 pan for 40 minutes at 350 degrees.

Pat Ignash Port Austin

Party Mix 1-10 oz. pkg pretzels 5 C Cheerios cereal 5 C Corn Chex cereal 2 C salted peanuts 1 lb. M&Ms 2-12 oz. pkg vanilla chips

Chocolate (Sugar) Balls 6 oz. chocolate chips (1 cup dry measure) ½ C sugar 3 T light corn syrup ½ C orange juice (use ½ cup undiluted concentrate for more intense flavor) 2 ½ C crushed vanilla wafers (approximately 5 doz.)

1 C finely ground walnuts (optional – increase wafers by ½ cup) Melt chocolate chips in top of double boiler over hot water. Remove pan from heat. Stir in sugar and corn syrup. Blend in orange juice.

Gradually add vanilla wafers until thoroughly blended. All

cooling until dough is easily handled and holds its shape.

Roll into 1” balls and roll in granulated sugar. Store in tightly covered container.

Bonnie Rapson Port Austin

3 Ingredient-3 Minute Fudge 1 can sweetened condensed milk 2 C semi-sweet chocolate chips 1 tsp. vanilla Butter an 8x8 square pan and line with wax or parchment paper. Set aside.

In a 2-quart microwave safe bowl, heat chocolate chips and sweetened condensed milk on high for one minute.

Stir to combine. If needed, heat an additional 30 seconds.

Stir until chips are melted and chocolate is smooth. Stir in vanilla extract. Pour fudge into pan. Let cool completely before cutting into one-inch squares.

Betty McKnight Bad Axe

Grandma Spice Cookies 1 C brown sugar 1 C white sugar 1 C lard (do not substitute oil or

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HOLIDAY COOKBOOK

SATURDAY, NOVEMBER 23, 2019

Crisco) 3 eggs 1 C buttermilk 1 C sour cream 1 1/2 T nutmeg 1 T cinnamon 1 T allspice 1 T vanilla 1 tsp. baking soda 2 1/2 tsp. baking powder 6 1/2 C flour Cream sugars and lard together. Mix in the remaining ingredients, adding the flour last.

You can place dough in floured freezer bags and freeze for two weeks to let spices intensify, or you can immediately roll out, and cut and bake at 350 degrees for 7 to 10 minutes.

Bernice Becker Ubly

Fudge Brownies 1 stick butter 2 eggs ¼ C. Cocoa 1 tsp Baking Soda ¼ C. Milk Chocolate Chips 1 tsp. Baking Powder ¼ C Semi-sweet Chocolate Chips 1 C Oat or regular Flour 1 C Sugar 2 T Marshmallow Crème 1 T Vanilla Preheat oven to 350 F. On stovetop, in a 2 quart saucepan, on low heat, Combine the 1 cup sugar, the cocoa, chocolate chips, butter, vanilla, and marshmallow crème. Heat

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chocolate chips, you may add nuts if desired.

Line baking sheets with parchment paper and drop by rounded teaspoonfuls, 2 inches apart onto prepared cookie sheets. If you don’t have parchment paper, just drop on ungreased cookie sheets.

Bake for 9-12 minutes or until golden brown. Remove from cookie sheets to cool on wire racks.

Michelle Pollum Ubly

Cashew Brittle 1 C sugar ½ C light corn syrup 1 to 1 ½ C salted cashew halves ½ C sour milk or buttermilk 1 C butterscotch morsels and stir, until all is blended 1 tsp. oleo 3 ½ C sifted flour ¼ C peanut butter and melted together.

1 tsp. baking soda 1 tsp. baking soda Add butterscotch morsels Remove from heat, and 1 tsp. vanilla 1 tsp. salt and butter to sauce pan. Melt quickly stir in eggs until Combine sugar and corn 1 ½ C broken pecans slowly on low heat while combined. Then add flour, syrup in a microwavable bowl.

2 C cut up candied cherries stirring constantly. Add milk, baking soda, and baking Microwave uncovered on high vanilla and peanut butter. powder. Stir until combined, it 2 C cut up dates for four minutes. Stir and heat Mix together soft Mix until blended then stir in should be glossy. three minutes longer. Stir in shortening, brown sugar, & 2 sugar. Turn to medium heat Grease and flour a 13”x9”x cashews and oleo. Microwave eggs and continue stirring slowly.

2” pan. Pour brownies into on high for 30 to 60 seconds Stir in sour milk or When the mix reaches boiling pan and bake for 45-50 or until mixture turns light buttermilk point, remove it from the heat. minutes. Remove from oven amber. Quickly stir in baking Sift together and stir in Stir in oatmeal. Use a scoop and allow to cool for ½ hour soda and vanilla until light and flour, baking soda, salt, broken to drop cookies on wax paper. before frosting and serving. foamy. pecans, cut up candied Slightly flatten mound with They continue to bake while Immediately pour onto a cherries, cut up dates scoop. Put in refrigerator to cooling, this is so that they greased baking sheet and Chill at least one hour or cool and harden. Store in come out moist and fudgelike. spread with a metal spatula. overnight. Bake at 375 degrees airtight container.

Frosting can be made by Chill for 20 minutes until set. for 8 to 10 minutes.

Brenda Apley blending 2 cups powdered Break into small pieces and Georgiann Macdowall Bad Axe sugar, 1 cup cocoa, vanilla and store in an airtight container.

Elkton 1 stick butter.

Geraldine Rutkowski Gluten Free Chocolate Chip Michelle Pollum Ubly Ubly Butterscotch Oatmeal No Cookies

Granny’s Holiday Fruit Cookies 1 C soft shortening 2 C brown sugar 2 eggs

Bake Cookies 1 C sugar ¼ C butter ¼ C milk ½ tsp. vanilla 2 C quick oats

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2 Sticks butter ¾ C. Firmly packed brown Sugar 1 tsp Vanilla ¾ Granulated white sugar 3 eggs 2 ½ C Oat flour (certified gluten free) 1 tsp baking soda 1 tsp baking powder 1 pkg milk chocolate chips 1 pkg semi-sweet chocolate chips 1 tsp gluten free molasses Preheat oven to 350degrees F, beat butter, sugars, vanilla and molasses until light and fluffy. Add eggs and combine.

Mix in flour, baking powder, and baking soda until full y combined. Add in both

Best Peanut Butter Cookies

1 C softened butter 1 C peanut butter 1 C sugar 1 C brown sugar 2 eggs 1 tsp. vanilla 2 ½ C flour 1 ½ tsp. baking soda ½ tsp. salt Cream butter, peanut butter and eggs. Add vanilla.

Add sugars. Mix well. Add flour, baking soda and salt to creamed mixture and mix together. Chill dough.

Roll into 1-inch balls. Flatten with fork and bake at 375 degrees for 10 to 12 minutes.

Linda Reimann Port Austin

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Pineapple Zucchini Bread

¾ tsp.dried basil leaves, crushed ¾ tsp. dried oregano leaves, crushed 1/8 tsp. garlic powder Additional Parmesan cheese (optional) Preheat oven to 425F Grease large baking pan or line with parchment paper, set aside Combine flour, ¼ cup cheese, cornmeal, baking powder, and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Beats eggs in medium bowl. Add cream, basil, oregano and garlic powder; beat until well blended.

Add cream mixture to flour mixture; stir until mixture forms soft dough that clings together and forms a ball.

Turn out dough onto wellfloured surface. Knead dough gently 10-12 times. Place dough in prepared baking sheet. Roll or pat dough into 7-inch round, about 1 inch thick. Starting from center, score top of dough into 8 wedges with tip of sharp knife, taking care not to cut completely through dough.

Sprinkle with additional cheese, if desired.

Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool on baking sheet on wire rack 10 minutes. Serve warm.

Bonnie Rapson

SATURDAY, NOVEMBER 23, 2019

Breads & Coffee Cakes

3 eggs 1 C oil 2 C sugar 1 tsp. vanilla 2 C shredded zucchini 1-8 oz. can crushed pineapple, drained 3 C flour 2 tsp. baking soda Pinch of salt 1/4 tsp. baking powder 2 tsp. cinnamon 1 C raisins 1 C chopped walnuts Preheat the over to 350 degrees. Beat the eggs, oil, sugar, and vanilla together until thick. Stir in the remaining ingredients and mix well. Pour into 2 greased loaf pans. Bake roughly 1 hour until cooked through and a toothpick inserted in the center comes out cleanly. This recipe will make 2 loaves.

Sarah Behaeghe Caseville

½ C coconut Combine first six ingredients. Beat eggs in large bowl. Add zucchini, sour cream, oil, applesauce and vanilla. Stir in dry ingredients.

Fold in cranberries, nuts and coconut.

Pour into two greased and floured 8x4 inch loaf pans.

Bake at 350 degrees for 60 to 65 minutes.

Kay VanErp Ubly

Morning Glory Muffins

2 ½ C flour ¾ C sugar 3 tsp. cinnamon 2 tsp. baking soda 3 eggs ¾ C applesauce ½ C vegetable oil 1 tsp. vanilla 2 C grated carrots 1 medium apple, peeled and grated 1-8oz. can crushed pineapple, drained ½ C flaked coconut Nut Bread ½ C raisins 1 egg ½ C chopped walnuts 1 C sugar In large bowl, combine 4 tsp. baking powder first four ingredients. In 1 C nutmeats or raisins another bowl, combine eggs, 4 C flour applesauce, oil and vanilla.

1 tsp. salt Stir into dry ingredients until 1 ½ C milk moistened. Stir in carrots, Let rise 20 minutes. Bake 30 apples, pineapple, coconut, minutes. raisins and nuts. Fill greased Pat Ignash or paper lined muffin cups 2/3 Port Austin full. Bake at 350 degrees for 20 to 24 minutes. Makes two Cranberry Zucchini Bread dozen.

3 C flour Kay VanErp 1 C sugar Ubly 2 ½ tsp. cinnamon 1 tsp. baking powder Herb-Cheese Biscuit Loaf ¼ tsp. nutmeg 1 ½ C all-purpose flour 3 eggs ¼ C grated Parmesan cheese ½ C sour cream 2 T yellow cornmeal 1 ½ C shredded zucchini 2 tsp. baking powder ½ C oil ½ tsp. salt ½ C applesauce ¼ C butter or margarine 1 T vanilla 2 eggs 2 C chopped cranberries ½ C heavy cream ½ C chopped walnuts

9

Port Austin 4 T sugar 2 tsp. cinnamon Cream together shortening, 1-2-3 Muffins sugar, & eggs 1 cake mix, any flavor Add baking soda, salt, flour, 1-15 oz. can pumpkin sour milk (or 1 T. vinegar and 3 1 C mini chocolate chips T milk), vanilla, finely chopped Mix all together. Put in apples, chopped walnuts muffin pans and bake at 350 (optional) degrees for 15 to 20 minutes.

Mix all together and spoon Sprinkle more min chocolate into greased loaf pans. Top chips on top if desired. with a mixture of oleo, flour, Mary Ventline sugar, & cinnamon Ubly Spread topping crumble over batter. Bake at 350 Apple Bread degrees for one hour or until 1 C shortening done.

2 C sugar Geraldine Rutkowski 4 eggs Ubly 2 tsp. baking soda 2 tsp. salt Beer Bread 4 C flour 3 C flour 4 T sour milk (or 1 T. vinegar and 3 T sugar 3 T milk) 12 oz. beer 2 tsp. vanilla Mix together. Put in greased 4 C finely chopped apples loaf pan. Bake at 375 degrees ½ C chopped walnuts, optional for 50 to 60 minutes.

4 T oleo Linda Reimann 4 T flour Port Austin

’s

Har Jo

Ben Franklin

9 South Main St. • Pigeon 989-453-2323

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Dump Cobbler

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Desserts, Pastries, Pies

1-21 oz. can cherry pie filling 1-20 oz. can crushed pineapple do not drain!

1 box yellow cake mix 2 sticks butter (or less, depending on preference) 1 C coconut 1 C chopped walnuts Preheat your oven to 350 degrees. Use an ungreased 9 x 13 pan. Dump the can of cherries into the bottom of the pan and spread evenly.

Next, do the same with the pineapple, juice and all. Spread the dry cake mix evenly on top of the fruit.

HARD CANDY Ingredients 2 cups sugar 2/3 cup light corn syrup 3/4 cup water 1 dram Lorann Cinnamon Flavoring Lorann Food Coloring Powdered sugar (optional) Preparation Mix first three ingredients in a large saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310o degrees F or until drops of syrup form hard, brittle threads in cold water. Remove from heat.

After boiling has ceased, stir in flavoring and coloring. Pour onto lightly greased cookie sheet. Cook and break into pieces. Dust with powdered sugar, if desired. Store in airtight containers. Makes 2 pounds.

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Finally, evenly sprinkle the nuts and coconut on top of the cake mix. Slice the butter into small square pats and lay them on top of the nuts and coconut in rows to cover the entire top.

Bake 35-45 minutes, until golden brown and crispy on top. It is best served warm with either a dollop of whipped cream or vanilla ice cream.

Sarah Behaeghe Caseville

Port Austin

German Chocolate Pie Pastry for single crust 9 inch pie Filling:

4 oz. German sweet chocolate, chopped 1 T butter 1 tsp. vanilla 1/3 C sugar 3 T cornstarch 1 ½ C whole milk 2 large egg yolks Topping: Sour Cream Apple Pie 2/3 C evaporated milk ½ C sugar 1 egg, beaten ¼ C butter, cubed 1 C sour cream 1 egg, lightly beaten 1 ½ C sugar 1 1/3 C flaked coconut, toasted 2 T flour ½ C chopped pecans, toasted ½ tsp. cinnamon Bake pie crust as directed, 4 C sliced apples cool. ½ C brown sugar Melt chocolate and butter 1 T flour in the microwave. Stir until 2 T butter smooth. Add vanilla. In a small Mix together egg, sour heavy saucepan, mix sugar cream, 1 ½ C sugar, 2 T flour and cornstarch. Whisk in milk. and cinnamon. Mix 4 C of Cook and stir over medium sliced apples into the mixture. heat until thickened and Pour into unbaked pie shell. bubbly. Reduce heat, cook Cover top with mixture of and stir two minutes longer. brown sugar, 1 T flour and Remove from heat. butter.

In a small bowl, whisk a Bake at 350 degrees for small amount of hot mixture about 30 to 35 minutes until into egg yolks and return all to apples are done. pan whisking constantly. Bring Pat Ignash

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to a gentle boil, cook and stir two minutes. Remove from heat. Stir in chocolate mixture and pour into crust.

In a small saucepan combine evaporated milk, sugar and butter. Cook and stir until butter is melted and mixture just comes to a boil.

Remove from heat.

In a small bowl, whisk a small amount of hot mixture into egg and return all to pan whisking constantly. Bring to a gentle boil. Cook and stir two minutes. Remove from heat.

Stir in coconut and pecans.

Pour over filling.

Cool pie 30 minutes on a wire rack. Refrigerate, covered until cold.

Judy Freel Ubly

Homemade No Churn Fresh Lemon Ice Cream 1 C sugar 1 T grated lemon zest ¼ C fresh lemon juice 1/8 tsp. fine sea salt.

1 C heavy cream and 1 C milk Candied Sesame Seeds (optional) In a large bowl, whisk together 1 C sugar, 1 T grated lemon zest, ¼ C fresh lemon juice and 1/8 tsp. fine sea salt.

In another bowl, whisk together 1 C heavy cream and 1 C milk. Gradually pour into sugar mixture whisking constantly until sugar dissolves.

Pour mixture into an 8-inch square metal baking pan.

Cover tightly with foil. Freeze 2 to 3 hours or until mixture is solid around edges and mushy in middle. Stir well, cover and freeze 1 to 2 hours until completely firm.

Makes 3 cups. Can be topped with candied sesame seeds for sweet crunch.

Joyce McGathy Bay Port

1 C peanut butter 1 ¼ C white sugar 3 eggs 1 tsp. vanilla 1 C flour 1-12 oz. package of chocolate chips In large mixing bowl, stir sugar, peanut butter, eggs and vanilla. Mix well. Add flour and mix in well. Add one cup of the chocolate chips and save rest to put on top after the bars bake.

Spray 9x13 cake dish with nonstick spray. Pour in batter and spread evenly. Bake at 325 degrees for 25 to 30 minutes.

Remove from oven and spread remaining chocolate chips on the bars. Let bars sit for a minute or so. Spread evenly.

Colleen Smith Bad Axe

Cherry Topped Cheese Pie 9-inch graham cracker crust 8 oz. pkg. softened cream cheese ½ C sugar 2 C thawed Cool Whip topping Can cherry pie filling.

Beat cream cheese and ½ C sugar until creamy. Add Cool Whip topping and blend. Put in graham cracker crust. Top with pie filling.

Chill for at least three hours before serving.

Christine Gorkowski Bad Axe

Old Fashioned Custard Pie

1 deep dish unbaked pie shell 3 large eggs ½ C sugar ½ tsp. salt, optional ½ tsp. nutmeg 1 tsp. vanilla 2 2/3 C milk Preheat oven to 350 degrees.

Beat eggs slightly. Add other ingredients and beat well.

Pour in unbaked pie shell and bake for 35 to 40 minutes.

Cool. Sprinkle top with fresh Milk Chocolate Peanut Butter ground nutmeg.

Bars Linda Reimann Port Austin 6 T butter or margarine

HOLIDAY COOKBOOK

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Winners 1

st

11

MILK CHOCOLATE PEANUT BUTTER BARS 6 T butter or margarine 1 C peanut butter 1 ¼ C white sugar 3 eggs 1 tsp. vanilla 1 C flour 1-12 oz. package of chocolate chips

HOLIDAY BEEF STROGANOFF 2 T butter 1 large onion, chopped Garlic powder or minced garlic 2-8 oz. cans of mushrooms 2 pounds beef round steak, cut into bite-sized pieces Salt and pepper 2-8 oz. cans tomato sauce 1-16 oz. carton sour cream Egg noodles Melt the butter in the bottom of a large pot and sauté the onions, garlic and mushrooms briefly before adding the meat. Cook until brown, then add the tomato sauce. Salt and pepper to taste. Let simmer for at least an hour or more until the meat is cooked entirely and nice and tender.

Finally, add the sour cream last and mix in thoroughly. Serve warm over egg noodles.

In large mixing bowl, stir sugar, peanut butter, eggs and vanilla.

Mix well. Add flour and mix in well.

Add one cup of the chocolate chips and save rest to put on top after the bars bake.

Spray 9x13 cake dish with nonstick spray. Pour in batter and spread evenly. Bake at 325 degrees for 25 to 30 minutes. Remove from oven and spread remaining chocolate chips on the bars. Let bars sit for a minute or so. Spread evenly.

Colleen Smith | Bad Axe

2

nd

Sarah Behaeghe | Caseville

ZUCCHINI FRIES 2 zucchini 1 egg white ¼ C milk ½ C shredded Parmesan cheese ½ C seasoned breadcrumbs Vegetable cooking spray

3

rd

Preheat oven to 425 degrees. Cut zucchini into three inch sticks. Whisk an egg white in a small bowl and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture then roll in breadcrumb mixture. Coat a baking sheet with cooking spray and place zucchini on sheet. Bake for 25 to 30 minutes or until golden brown.

Bernice Becker | Ubly

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4675 Hill Street • Cass City 989.872.2121 • www.hdghmi.org

Ubly Medical Clinic

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6190 Hospital Dr. Suite 104 989.912.6115

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Richard Moyer, DO

Millwood Street Primary Care 130 Millwood St., Caro 989.672.1555

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Cass City Family Practice

6190 Hospital Dr. Suite 106 Cass City 989.872.8303 989.872.5010

Hills & Dales Caro Family Practice Donald H. Robbins, Jr. DO

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Family Nurse Practitioner

Surendra Raythatha, MD

1514 W. Caro Road, Caro

989.672.1399

989.872.8503

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6190 Hospital Dr. Suite 107 989.872.5582

Family Nurse Practitioner

Kingston Family Practice

5854 State St. • Kingston

989.683.8065

Family Health Care of Cass City 6230 Hospital Dr. • Cass City

Melanie Kramer, MD

989.872.2410

Erica Knoerr

Family Nurse Practitioner

Kimberly St. Onge

Family Nurse Practitioner

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Family Nurse Practitioner

Cass City Medical Practice

4675 Hill St. Cass City 989.872.8202

Christine Henderson

Family Nurse Practitioner

Cass City General Surgery Clinic

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6190 Hospital Dr., Suite 105, Cass City

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Family Nurse Practitioner

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Family Nurse Practitioner

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