on’t save all the great food for one holiday meal — make holiday mornings special with some simple, hearty and flavorful breakfast recipes the whole family will want to wake up to.
Make Overnight Breakfast Casserole the night before, then just heat it up in the morning.
Set out some Amazing Breakfast Muffin Cups — they’re perfect for people who like to graze throughout the morning.
Breakfast Pizzas with sausage are quick, fun and delicious — and loved by everyone, from the picky kids to the uncle who’s never satisfied.
Sweet & Savory Bruschetta will become your new go-to recipe when you’re asked to bring an appetizer to share.
Get more satisfying ways to wake up your holiday breakfasts at www.johnsonville.com.
Overnight Breakfast Casserole
Sweet & Savory Bruschetta
Serves: 12 2 packages (12 ounces each) Johnsonville Original Breakfast Sausage Links 6 English muffins, cut into 1-inch cubes 1/4 cup butter, melted 1 cup (4 ounces) cheddar cheese, shredded 1 cup (4 ounces) mozzarella cheese, shredded 1/2 cup onion, chopped 1/2 cup red pepper, chopped 12 large eggs 2 cups milk 1/4 teaspoon salt Pepper to taste 1/4 cup bacon bits Cook sausage according to package directions. Cool slightly; cut into 1/4-inch pieces. In greased 13 x 9-inch baking dish, layer half the English muffin cubes and half the cooked sausage. Repeat layers. Drizzle with butter and top with cheese, onion and red pepper. In large bowl, combine eggs, milk, salt and pepper. Pour over casserole. Sprinkle with bacon. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Uncover and bake at 350°F for 45 to 50 minutes, or until knife inserted into center comes out clean. Let stand 5 minutes.
Makes: 16 pieces Serves: 6 to 8 2 ripe tomatoes, diced 1/2 cup diced sweet pineapple 4 ripe strawberries, stemmed and diced 1/4 cup julienned fresh basil leaves, (about 4 large leaves) 1/4 cup julienned fresh mint leaves, (or 1/2 teaspoon dried) 3 tablespoons pure maple syrup 1 12-ounce package Johnsonville Original Breakfast Sausage Patties 1 thin baguette, sliced 1/3 cup olive oil 8 slices fresh mozzarella, cut in half Make bruschetta topping: In bowl, mix together tomatoes, pineapple, strawberries, basil, mint and maple syrup. Stir to combine. Cover and set aside. Divide each of the 8 sausage patties in two and pinch edges to shape into smaller patties. Cook according to package directions, set aside. Cover to keep warm. Place oven rack in top-third section of oven and set oven to broil. Slice baguette into 16 slices (about 1/2-inch thick) and brush one side with olive oil. Place baguette slices, oiled side down, on a cookie sheet and broil for 1 to 2 minutes, or until golden. Watch carefully — they can go from not-quite-golden to burned in 15 seconds. Using tongs, flip slices over so oiled sides are up. Add 1 slice of mozzarella to each slice; broil 1 minute longer until cheese is melted and edges of baguette slices are beginning to look toasted. Transfer to a serving platter or individual plates. Top each with 1 small sausage patty. Spoon bruschetta topping over each, allowing some to spill over. Serve immediately. Member FDIC
in Lennox 647-2261 or 1-888-736-2407 in Tea 368-2051 or 1-877-368-2051 24 Hour Rateline — 1-877-420-2226 for all current deposit rates.
The Independent 647-2284 | Tea Weekly 213-0049
Breakfast Pizza Makes: 12 to 16 pieces Serves: 6 to 8 1 package (12 ounces) Johnsonville Maple Syrup Breakfast Sausage Links 1 tube (8 ounces) refrigerated crescent rolls 1 cup refrigerated or frozen hash brown potatoes, thawed 1 cup (4 ounces) cheddar cheese, shredded 4 large eggs 1/4 cup milk 1/4 teaspoon dried basil 1 dash cayenne pepper 1/2 cup Parmesan cheese, grated pan to form a crust. Top with hash browns, sausage and cheddar cheese. Combine eggs, milk and spices; pour over cheese. Sprinkle with Parmesan cheese. Bake at 375°F for 20 to 25 minutes, or until a knife inserted near center comes out clean.
Place sausage on a 15 x 10 x 1-inch baking pan. Bake at 375°F for 15 to 20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/2-inch coins. Unroll crescent roll dough; separate into eight triangles. Arrange on an ungreased 12-inch pizza pan, placing points to the center. Press seams together and press over the bottom and up the sides of
Amazing Breakfast Muffin Cups Makes: 12 muffin cups Serves: 12 3 cups hash browns, thawed 3 tablespoons melted butter 1/8 teaspoon salt 1/8 teaspoon pepper 12 links Johnsonville Original breakfast sausage 6 eggs 2 cups (8 ounces) shredded 4-cheese Mexican blend cheese 1/4 cup chopped red bell pepper Fresh chives or green onions, chopped In bowl, combine hash browns, butter, salt and pepper. Press mixture onto bottom and up sides of 12 greased muffin cups. Bake at 400°F for 12 minutes or until lightly browned. Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage among muffin cups. Combine eggs, cheese and bell pepper.
Spoon over sausage. Sprinkle with chives. Bake for 13 to 15 minutes or until set. Option: This recipe can be doubled to make Jumbo Breakfast Muffin Cups. Press hash brown mixture into 12 greased jumbo muffin cups. Bake crust for 12 minutes. Fill cups and bake 22 to 24 minutes or until set.
Pumpkin Pancakes Mix these dry ingredients together: 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon table salt Mix these wet ingredients thoroughly in another bowl: 1 cup pumpkin puree 2 tablespoons brown sugar 1 tablespoon white sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger
1/2 teaspoon ground allspice 1 egg 1 1/2 cups milk 2 tablespoons vegetable oil 2 tablespoons lemon juice 2 teaspoon grated lemon zest Preparation: Stir the dry ingredients into the wet ingredients, until just mixed, and a thick batter has formed. Place a skillet, greased with butter or vegetable oil, over medium heat. Drop batter by 1/4-cup measures, and cook until golden brown on both sides. Makes: 12
Lennox H & R Block 204 South Main • PO Box 97 • Lennox, SD Phone: 605-647-2130
Dress It Up Here are four delicious ways to dress up your holiday salads. Just start with this basic vinaigrette recipe, and mix in your favorite Smucker’s® Orchard’s Finest® Preserves flavor and one other simple ingredient.
ou want to bring out the best for your next holiday gathering, ensuring a memorable meal for family and friends. With a few simple tips and easier-than-you-think recipes, you can do just that.
Prep the Night Before — Save time by chopping vegetables or prepping glazes the day before. For example, prepare the spread for Goat Cheese Bruschetta with Berry-Thyme Spread the night before. The day of the party, toast baguette slices 10 minutes before guests arrive, and the delicious appetizer will come together in minutes. Allow for Creativity — Allow guests to put their own finishing touches on their dishes by setting out a variety of toppings. Raspberry Almond Waffles provide a base for your friends and family to get creative.
Make It a Group Effort — Ask guests to bring their favorite holiday side dishes or desserts to complement the main course to encourage a wide variety. If you’re making Red Tart Cherry Glazed Ham as the centerpiece of the meal, let guests know so they can plan accordingly. Each of these suggestions incorporates a delicious recipe using Smucker’s® Orchard’s Finest® Preserves, a gourmet line of preserves made with the best fruit from the best places. The preserves contain only four ingredients, and add rich flavor to both sweet and savory holiday dishes. From classic Pacific Mountain Strawberry Preserves to the new Lakeside Raspberry Cranberry Preserves, there’s a flavor that’s sure to be a hit with each guest. These holiday recipes are wonderful options to share with family and friends at your next gathering because, during the holidays, only the finest will do. For more recipes to round out your holiday menu, visit www.smuckers.com.
Basic Vinaigrette — Mix 2 tablespoons balsamic vinegar, 1 tablespoon water, 1 1/2 teaspoons Dijon mustard, 1/2 teaspoon minced garlic, 1/4 teaspoon black pepper, and 1/8 teaspoon salt. Whisk in 1/4 cup Crisco® Pure Canola Oil.
Strawberry Basil Vinaigrette — Add 1/2 cup Smucker’s Orchard’s Finest Pacific Mountain Strawberry Preserves and 2 teaspoons finely minced basil.
Raspberry Cranberry and Rosemary Vinaigrette — Add 1/2 cup Smucker’s Orchard’s Finest Lakeside Raspberry Cranberry Preserves and 1 teaspoon finely minced fresh rosemary.
Citrus Ginger Vinaigrette — Add 1/2 cup Smucker’s Orchard’s Finest Pacific Grove Orange Marmalade Medley and 1 teaspoon finely grated fresh ginger root.
Apricot Ginger Vinaigrette — Add 1/2 cup Smucker’s Orchard’s Finest Coastal Valley Peach Apricot Preserves and 1 teaspoon finely grated fresh ginger root.
The Independent 647-2284 | Tea Weekly 213-0049
Red Tart Cherry Glazed Ham Makes: 16 servings Prep Time: 10 minutes Cook Time: 50 minutes 1 4 to 5-pound fully cooked boneless ham, sliced 1/4 inch thick 1 12-ounce jar Smucker’s Orchard’s Finest Michigan Red Tart Cherry Preserves 1 tablespoon apple cider vinegar 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Dash ground cloves, if desired 2 tablespoons raisins, if desired 1. HEAT oven to 325°F. Overlap slices of ham in shallow baking pan; cover with aluminum foil. Bake 50 to 60 minutes, or until internal temperature reaches 140°F. 2. COMBINE preserves, vinegar, cinnamon, nutmeg and cloves in a small microwave safe bowl. Microwave on high for 2 minutes. 3. ARRANGE ham slices on serving platter. Spoon 1/4 cup glaze over center of ham. Serve with remaining warm glaze.
Goat Cheese Bruschetta with Berry-Thyme Spread Makes: 12 slices Prep Time: 15 minutes Cook Time: 6 minutes 1/4 cup Smucker’s Orchard’s Finest Northwest Triple Berry Preserves 1 tablespoon minced shallot 1 teaspoon balsamic vinegar 1 teaspoon minced fresh thyme, plus additional for garnish 1/4 teaspoon salt 1/4 teaspoon black pepper 1 8-ounce baguette 1 tablespoon Crisco® 100% Extra Virgin Olive Oil 4 ounces goat cheese Fresh thyme leaves (optional), for garnish 1. COMBINE preserves, shallots, balsamic vinegar, thyme, salt and pepper in small bowl. 2. SLICE baguette into 1/2-inch slices. Brush both sides of each slice lightly with olive oil. Heat skillet or griddle over medium-high heat. Grill baguette slices, 4 at a time, 2 to 3 minutes per side or until lightly browned. Place on serving platter. 3. SPREAD about 2 teaspoons goat cheese over each baguette slice. Top each slice with 1 teaspoon preserves mixture. Garnish with additional fresh thyme, if desired. Serve immediately. Tip: Triple Berry-Thyme Spread can be prepared up to two days ahead. Cover and chill.
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Raspberry Almond Waffles Makes: 10 (6-inch) waffles Prep Time: 10 minutes Cook Time: 5 minutes WAFFLES 1 14-ounce can Eagle Brand® Sweetened Condensed Milk, divided 3 large eggs 2 cups Pillsbury BEST® All Purpose Flour 3/4 cup water 1/2 cup Crisco Pure Vegetable Oil 4 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon almond extract 1/2 cup sliced almonds, chopped Crisco Original No-Stick Cooking Spray TOPPING 1 cup heavy cream 1/8 teaspoon almond extract 2/3 cup Smucker’s Orchard’s Finest Lakeside Raspberry Cranberry Preserves or 2/3 cup Smucker’s Red Raspberry Preserves 2/3 cup sliced almonds, toasted* 30 fresh red raspberries
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For Waffles: 1. COAT waffle iron with no-stick cooking spray. Heat waffle iron according to manufacturer’s directions. Reserve 2 tablespoons sweetened condensed milk for topping. 2. WHISK eggs in large bowl until fluffy. Blend in remaining sweetened condensed milk, flour, water, oil, baking powder, salt and almond extract just until batter is smooth. Stir in chopped almonds. 3. POUR a scant 2/3 cup of batter onto center of hot waffle iron and close lid. Bake about 3 to 4 minutes or until steaming stops. Use a fork to remove waffle. Repeat with remaining batter. For Topping: 1. BEAT cream in medium bowl with electric mixer on high speed until stiff peaks form. Add reserved 2 tablespoons sweetened condensed milk and almond extract. Beat until smooth. 2. SPREAD each waffle with 1 tablespoon preserves. Top with whipped cream, toasted almonds and fresh raspberries. *To toast almonds: Place almonds in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately.
720 Kevin Dr. Tea 498-3683
Grandma Vivi’s Christmas Roast
Chianti Balsamic Chicken
Two large (6 – 7 lbs) rolled rump roast 2 bottles of clamato juice 2 teaspoon garlic powder salt & pepper to taste 2 packages dry onion soup mix 3 tablespoons dill seed 1 large onion
4 chicken leg quarters, or breasts (with skins) 1/4 cup flour 1 tablespoon butter 3 tablespoons extra virgin olive oil 8 ounces porcini mushrooms 2 cloves garlic 1 teaspoon fresh rosemary, chopped 1/4 cup balsamic vinegar 1 cup DaVinci Chianti Sea salt and cracked pepper Preheat oven to 400°F. In a large skillet, on medium-high heat, add the olive oil and butter, and brown the chicken (lightly floured, about 3 minutes on each side). Remove chicken from the pan. Add garlic, rosemary, and mushrooms and sauté about 5 minutes. Return chicken to the pan and add the vinegar and Chianti. Transfer pan to the oven to finish cooking and allow liquid to reduce by half and become syrupy. Serve with greens or arugula, and drizzle glaze over chicken and greens. Pair with a glass of DaVinci Chianti. Source: DaVinci Wine
Cook roast together in a large roaster with ingredients for 4 – 5 hours at 300 degrees. Let completely cool and take the roast back to the butcher and have him slice it thin (1/4”). When ready to serve; warm the liquid ingredients in a large pan and drop slices in as needed until heated through. Grandma always served this with fresh buns, a small dish of the liquid on the side and rice pilaf. Makes great French dips. Serves a large crowd. From the kitchen of Linda Blitsch-Noonan
Grandma Vivi’s Scalloped Corn 1 can whole corn 1 can creamed corn 4 eggs well beaten pepper and salt to taste 2 cups milk 1 box Jiffy corn muffin mix 1 stick of butter 1 med. onion Dice onion into small pieces and sauté in butter. Mix corn, well beaten eggs, salt, pepper, milk, muffin mix and butter/onions and pour in small roaster. Cover with grated cheddar cheese and sour cream that is room temperature and spreads easily. You can stick green pepper quarters in the center if you like the pepper flavor. Bake at 350 degrees for 45 min. to 1 hour. Insert a knife to check for doneness in the center. From the kitchen of Linda Blitsch-Noonan
Tortilla Pinwheels Blue Cheese and Cabernet Sauvignon Demi Glace Serves 4 to 6 1/2 teaspoon olive oil 2 tablespoons shallots, finely chopped 1 teaspoon garlic, finely chopped 1/2 cup Cabernet Sauvignon 1 cup Demi Glace* 2 ounces Maytag Blue Cheese, crumbled In a sauce pan heat olive oil. Sauté shallots and garlic until transparent. Add Cabernet Sauvignon to pan and reduce by half. Add Demi Glace to pan and slowly bring to a boil. Stir in blue cheese. Serve with Beef Roast or Steak. *Demi Glace can be made from scratch or purchased from a specialty food store such as Omaha Steaks.
Mix with mixer: 8 oz. cream cheese 8 oz. sour cream 4 oz. diced green chilies or jalapeños 4 oz. black olives 1 cup grated cheddar cheese ½ cup green onion Chopped pepperoni or ham Mix all together and spread over 5 10” soft shells. Roll up and place in 9x13 Tupperware pan and refrigerate several hours. Place wet paper towel over to keep soft. Slice and serve with salsa. From the kitchen of Linda Blitsch-Noonan
Eggnog Punch 2 quarts French vanilla ice cream 2 quarts eggnog 1 liter cream soda Soften the ice cream and add other two ingredients in a punch bowl. Can serve Bailey Irish Cream, cinnamon and peppermint sticks on the side. From the kitchen of Linda Blitsch-Noonan
EXCHANGE INSURANCE AGENCY 206 South Main St., Lennox, SD Telephone: 605-647-2853
The Independent 647-2284 | Tea Weekly 213-0049
Holiday Pumpkin Soup with a little Kick Quick, Easy & Flavorful Serves 6-8 One medium pumpkin; or two medium acorn squashes 14.5 oz. good quality chicken broth Add: 14 oz. can of coconut milk 1/4 cup butter or margarine ½ to 1 teaspoon of curry powder and/or cayenne pepper – to taste 1/2 teaspoon cinnamon Start with a dash of each and chicken broth in a blender. increase per your taste: When squash has cooled ground nutmeg enough, use a spoon and scoop garlic powder out the flesh. Place in blender. ground cumin Puree until smooth. If too ground coriander thick, add some of coconut milk ground turmeric to thin. ground ginger • Pour into medium-sized sauce dry mustard pan over medium heat using a salt & pepper scraper to empty the blender. • Add the rest of the ingredients • Slice open one medium-large including any leftover coconut pumpkin or two medium acorn oil, stir to combine & keep the squash; scoop out the seeds. bottom from scorching, heat (If you have the time and thoroughly, and serve either inclination, you can clean and plain or topped with a dollop bake the pumpkin seeds for a of sour cream and/or pumpkin/ wonderful tasty snack.) pepitas seeds. • Cover each half with Saran • Refrigerate leftovers. Warms Wrap and microwave until the up well in the microwave for flesh is tender (try 7-10 min to lunch. Does not freeze well. start with). • Add 14.5 oz. of good quality From the kitchen of Betty Otten
Holiday Butternut Squash Soup Very mild, very easy, very rich flavor Serves 6-8 6 tablespoons chopped shallots or green onions 4 tablespoons olive oil 6 cups (washed/peeled/cubed) butternut squash 2 cups (washed/peeled/cut) carrots 3 cups water 14.5 oz good quality chicken broth 1/2 teaspoon dried marjoram Salt and pepper – to taste Dash of ground cayenne pepper – to taste IF NOT FREEZING: Puree squash mixture with: • 1 (8-ounce) package cream cheese • 1 cup of sour cream or plain yogurt Directions: In a large saucepan, sauté chopped onions in olive oil until tender. Add all other ingredients except cream cheese & sour cream. Bring to simmer; cover, reduce heat and cook about 20 minutes, or until squash/ carrots are fork tender. Puree squash, cream cheese, and sour cream in a blender or food processor in batches until smooth. Return to saucepan to heat. Do not allow to boil. Serve immediately. Refrigerate leftovers and use within a few days. Will freeze well; but if freezing, do not add the cream cheese and sour cream. From the kitchen of Betty Otten
Honey Whole Wheat Pumpkin Bread 1/3 cup melted coconut oil (or vegetable oil) 1/2 cup honey 2 eggs 1 cup pumpkin purée 1 teaspoon vanilla extract 1/2 teaspoon salt 1/2 teaspoon cinnamon, plus more to swirl on top 1/2 teaspoon ginger 1/4 teaspoon nutmeg 1/4 teaspoon allspice or cloves 1 3/4 cups whole wheat pastry flour Optional- 1/3 to 1/2 cup rinsed millet 1 teaspoon baking soda 1/4 cup hot water Optional- turbinado (raw) sugar for sprinkling on top Instructions: Preheat oven to 325° and grease a 9×5 inch loaf pan.
In a large bowl, beat oil and honey together. Add eggs, and beat well. Stir in pumpkin purée and vanilla, then the salt, cinnamon, ginger, nutmeg and allspice. Stir in flour, just until combined. If you’re adding millet, stir that in as well. Add baking soda to hot water, stir to mix, and then mix briefly into batter until it is evenly distributed. Spread batter into the greased loaf pan. Sprinkle with cinnamon, and swirl with the tip of a table knife for a pretty marbled effect. Sprinkle a big pinch of turbinado sugar on top for a light, sweet crunch. Bake for 60 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. If the top of the bread jiggles when you pull it out of the oven, it’s NOT done! Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing. Recipe from www.cookieandkate.com
Holiday House Treat
ost a holiday party that’s simple and festive with a combination of pre-made and homemade delights from the celebration experts at Wilton. For starters, a cookie pan does double duty for holiday-shaped homemade Crispy Cheese Crackers. Serve these aromatic rosemary treats, made into Christmas trees, snowmen and stockings, alongside a colorful assortment of fresh vegetables and made-from-scratch fireroasted jalapeño dip. “Guests will think you spent hours baking in the kitchen when you wow them with a seasonal selection of hand-decorated gingerbreads,” says Nancy Siler, vice president of consumer affairs at Wilton. Easy to assemble with all the trimmings included, there’s a ready-todecorate gingerbread kit to fit any yuletide gathering. Complete with pre-baked gingerbread, each kit contains decorating accessories like candies and icings to personalize your own mini village, Christmas tree, gingerpop cookies and more. For another fun twist on a traditional gingerbread house, Siler recommends getting the kids involved. They’ll love the marshmallow-y Holiday House Treat made of cinnamon toasted oats cereal. Once the house is built, watch the kids decorate their yummy creation with a variety of gumdrops, licorice, icings and candies. To cater to a more sophisticated palate, Siler suggests Salted Caramel Bacon Cordial Cups. A lavish blend of vanilla pudding, crisp-cooked bacon and whipped cream is flavored with caramel ice cream topping and piped into edible, dark cocoa Candy Melt cordial cups. They’re bite-sized holiday bliss. Don’t forget eggnog. This year, give your favorite prepared eggnog a chocolate kick and serve Eggnog Hot Chocolate garnished with peppermint Candy Curls.
Makes about 12 servings 6 cups cinnamon-flavored toasted oats cereal 4 tablespoons (1/2 stick) butter 1 bag (10 ounces) mini marshmallows 1-1/2 teaspoons ground ginger 1 teaspoon ground cinnamon Assorted Tube Icing, Decorating Gel, Sprinkles, Colored Sugars, Icing Decorations and other favorite candy Prepare Wilton Stand-Up House Pan with vegetable pan spray. Place cereal in large bowl. In large saucepan, melt butter; add marshmallows, ginger and cinnamon. Cook and stir constantly until melted. Pour over cereal and mix well. Spread cereal mixture into prepared pan. When cool to touch, remove from pan; secure to foil-wrapped cake board with icing. Decorate as desired with icing, sprinkles, sugars, icing decorations and candy.
Crispy Cheese Crackers Makes 16 to 20 crackers 1/2 cup (1 stick) unsalted butter, softened 3/4 cup (about 2 ounces) finely grated Asiago cheese 1 ounce (about 1/4 cup) toasted pine nuts, finely chopped 1-1/2 teaspoons minced fresh rosemary 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1-1/2 cups all-purpose flour Preheat oven to 350°F. Prepare Holiday Cookie Pan with vegetable pan spray. In medium bowl, beat butter, cheese, pine nuts, rosemary, garlic powder, salt and pepper with electric mixer until creamy and well combined. Add flour; beat until mixture looks sandy and holds together when squeezed in your hand. Press into prepared pan, filling cavities half full. Bake 13 to 15 minutes or until edges are light golden brown. Cool in pan 5 minutes. Remove from pan and cool completely. For more holiday recipe project and decorating ideas, or to purchase gingerbread kits, visit www.wilton.com.
The Independent 647-2284 | Tea Weekly 213-0049
Eggnog Hot Chocolate
Pictured above: Holiday House Treat, Crispy Cheese Crackers, Eggnog Hot Chocolate, Salted Caramel Bacon Cordial Cups, Fire Roasted Jalape単o Onion Dip, Gingerpops Cookie Kit
Makes about 4 servings 2 cups milk 2 cups prepared eggnog 1 cup Dark Cocoa Candy Melts Candy 1 teaspoon vanilla extract Whipped cream Chocolate Candy Curls In large saucepan, cook milk and eggnog on medium heat until the mixture is hot; turn off heat. Whisk in Candy Melts candy and vanilla extract. Continue whisking until candy is melted and mixture is smooth. Pour into mugs; garnish with Candy Curls.
Salted Caramel Bacon Cordial Cups Makes about 24 filled cordial cups 1-1/2 cups Dark Cocoa Candy Melts Candy 3 containers (3.2 ounces each) vanilla prepared pudding 1/2 cup finely chopped crisp-cooked bacon 1 tablespoon caramel ice cream topping plus additional for drizzling 1/2 cup heavy whipping cream, whipped Sea salt Fill cordial cup candy mold 1/3 full with melted candy. Using a decorator brush, paint the candy up the sides of each mold to the top edge. Coat mold so that no light can be seen through the shell. Refrigerate until firm, about 5 minutes. Repeat if needed. Carefully remove shells from mold. In medium bowl, combine pudding, bacon and 1 tablespoon ice cream topping; mix until thoroughly combined. Fold in whipped cream. Refrigerate at least 1 hour. Using tip #33, pipe filling into candy cordial cups. Drizzle with additional ice cream topping and sprinkle with sea salt.
Fire Roasted Jalape単o Onion Dip Makes about 1-3/4 cups dip 4 jalape単o peppers 1 package (5.7 ounces) onion soup mix 1 cup sour cream 1/2 cup mayonnaise Preheat broiler. Place peppers on non-stick cookie pan; broil, turning at least once, 6 to 7 minutes or until blackened. Let stand 10 minutes. Remove stem and seeds; coarsely chop. In large bowl, stir together onion soup mix, sour cream and mayonnaise. Fold in peppers. Refrigerate at least 2 hours. Serve with cucumber and zucchini slices, celery, carrot sticks, sliced bell peppers and other favorite vegetables. Note: For spicier dip, include seeds from peppers.
701 N. Heritage Parkway, Tea, SD
Bake Up Family Fun
ticky, gooey, sweet and satisfying monkey bread is a favorite of kids and grownups alike. If your family loves cinnamon pull-apart bread, you can enjoy it even more when you make it together.
Monkey Bread Pumpkin Chip Muffins 4 eggs 2 cup sugar 1 - 16 oz. can pumpkin 1 ½ cup oil 2 cup chocolate chips
3 cup flour 2 teaspoon each soda and baking powder 1 teaspoon cinnamon 1 teaspoon salt
Bake at 375° 15 – 20 minutes. (Makes 32 muffins) From the kitchen of Mary Weeldreyer
Iced Pumpkin Cookies ½ cup softened butter 1 egg 1 cup canned pumpkin 2 teaspoon baking powder ½ teaspoon salt 1 cup raisins
1 cup granulated sugar 1 teaspoon vanilla 2 ¼ cups flour 1 teaspoon baking soda 1 teaspoon cinnamon ½ cup chopped walnuts
FROSTING: 2 tablespoon softened butter/1 teaspoon vanilla/1 cup powder sugar (beat cream cheese and add powder sugar and butter and vanilla). Preheat oven 350° and beat butter and add sugar and egg, vanilla, and pumpkin. Add dry ingredients and nuts and raisins and drop by teaspoons on parchment paper and bake 10-11 minutes and cool on wire rack and frost. From the kitchen of Deb Bultena
4 cans refrigerated biscuits 1 cup packed brown sugar 1 1/2 sticks butter (3/4 cup) 1/2 cup white sugar 2 Tablespoons cinnamon Pecans (these are optional, it’s great with or without them) Directions: 1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan. 2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well. 3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using nuts, place them among the biscuit pieces as you are layering. 4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits. 5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!
Oatmeal Cranberry White Chocolate Chunk Cookies 2/3 cup butter or margarine, softened 2/3 cup brown sugar 2 large eggs 1-1/2 cups old-fashioned oats 1-1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1-1/4 cups craisins dried cranberries 2/3 cup white chocolate chunks or chips
Preheat oven to 375°F. Using an electric mixer, beat butter or margarine and sugar together in medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks. Drop by round teaspoonful onto ungreased cookie sheets. Makes approximately 2-1/2 dozen cookies. From the kitchen of Ami Coffee
The Independent 647-2284 | Tea Weekly 213-0049
Tips to Top off Every Holiday Moment (FAMILY FEATURES)
here’s no better way to celebrate the holiday season than by inviting friends and family into your home for good food and good fun. This year, surprise your special guests with festive treats and fun activities to keep them happy all season long. Try these ideas at your next holiday gathering: Host a holiday game night. From board games to puzzles, family and friends can reconnect over the holidays during a casual game or a game tournament. Take a break between rounds to whip up some delicious, simple-toprepare treats like homemade ice cream sandwiches. Lay out a selection of cookies, ice cream and ice cream toppings and encourage participants to get creative. Vanilla ice cream with Smucker’s® Microwavable Hot Caramel Topping sandwiched between two oatmeal cookies makes everyone a winner. Create indoor adventures. When the weather gets cold think inside the box to create fun adventures. With a little imagination an old blanket quickly transforms into a magic carpet, couch cushions and bed sheets make forts, and a simple flash light becomes a projector for shadow puppets in a dark playroom. When it’s time for a break, reward your adventurers with s’mores or other sweet treats. Enjoy morning coffee club. Avoid the coffee house rush and serve up something special at your own house. Spend the early hours relaxing and catching up with friends and family over a delicious Caramel Cream Coffee. Show off your barista skills by mixing fresh strong brewed coffee,
Smucker’s Sundae Syrup™ Caramel Flavored Syrup and whipped cream. Start a new dessert tradition and try this grilled pound cake recipe. It’s simple to prepare and will give you and your guests even more to talk about. Find more holiday recipes at www.Smuckers.com.
Grilled Pound Cake with Warm Blueberry Sauce and Ricotta Cream Makes: 6 servings 1 1/4 cups whole milk ricotta cheese 1/2 cup powdered sugar 1tablespoon fresh lemon juice, divided into 3 teaspoons 1 1/2 teaspoons grated lemon peel, divided 1 jar (10 ounces) Smucker’s Blueberry Topping 1 prepared pound cake (11.5 ounces), cut into 6 (1 1/4-inch) thick slices 2 tablespoons butter, softened 1/4 cup sliced almonds, toasted
cooking time. ARRANGE 2 cake triangles on each serving plate. Top each serving with about 3 tablespoons ricotta mixture and 2 tablespoons blueberry sauce. Garnish with toasted almonds.
TIP: To Toast Nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. To avoid over browning remove from pan immediately. ©/® The J.M. Smucker Company
Apricot Walnut Strudel Bites Makes 5 dozen cookies 1 cup butter, softened 1 (8 oz.) package cream cheese, softened 2 1/2 cups Pillsbury BEST® All Purpose Flour, divided 1 tablespoon ground cinnamon 1/4 cup sugar 2 (10 oz.) jars Smucker’s® Simply Fruit® Apricot Spreadable Fruit 1 1/4 cups raisins 1 1/4 cups chopped walnuts Powdered sugar
STIR ricotta cheese, powdered sugar, 1 teaspoon lemon juice and 1 teaspoon lemon peel in small bowl until blended. COMBINE blueberry topping and remaining 2 teaspoons lemon juice and 1/2 teaspoon lemon peel in small microwave-safe bowl. Microwave on HIGH 45 seconds or until warm. SPREAD butter lightly on both sides of pound cake slices. Cut cake slices on a diagonal to make 12 triangles. Heat large nonstick skillet over medium heat. Grill cake triangles in skillet until cake is lightly browned on both sides, about 2 minutes, turning halfway through
BEAT butter and cream cheese together in medium bowl with electric mixer. Add 2 cups flour, one cup at a time, until mixture forms a ball. Flatten dough into disk. Wrap with plastic wrap. Chill 1 hour. HEAT oven to 350°F. Combine cinnamon and sugar in small bowl. Dust work surface with remaining 1/2 cup flour. Divide dough into 10 equal pieces. Roll each piece into a 9-inch circle. SPREAD each circle with 2 tablespoons fruit spread, sprinkle with cinnamon sugar mixture, 2 tablespoons raisins and 2 tablespoons walnuts. Roll filled circle into a log shape, seam side down and tuck ends under. Place strudels 2 inches apart on cookie sheet. BAKE 35 to 40 minutes or until golden brown. Cool. Cut each log into 8 pieces, about 1 inch wide. Sprinkle with powdered sugar. Place in small paper baking cups to serve, if desired.
Happy Holidays from
Dindot-Klusmann Funeral Home Lennox, SD 605-647-5163 •
FAMILY MILY IL LY L Y FEATURES FE FE EATU ATURES ATU URES RES ES
elebrate eel leb ebra braattee tthe hee hholiday olid ol lid day y sseason eaaso soonn bbyy ggiving ivin ivin iv ng fam familiar fa i iar il avors wow. flav fl avor av vor ors a little lliitt ttllee bit ttle bit it of of wo w ow. w. You You u ccan an iimpress an mpre mp rreess ss gguests u st ue stss with wi ith h tthese hese he se ddelightful elig el lig ighhttfu ight tfu ful de ful ddesserts sser ss sser erts tss — tthat hatt ar ha aree ac aactually ctu tual a ly al y make. eeaasy tto easy om ma ake ke. ke. Sweet Cranberry Tarts, S weet andd tangy Cr C anbe b rry Ta T rts, luscious Individual Pumpkin Pies, Premium Pecan made ump mpki kinn Pi Pies es an andd Pr Prem emiu ium m Pe Peca cann Pi Piee ca cann be m adee wi ad with th ingredients you probably have on hand, like Fleischmann’s Yeast and Karo Syrup. Bake them up ahead of time and you’ll have delightful treats ready for any holiday celebration. For more holiday dessert recipes and baking inspiration, visit www.breadworld.com and www.karosyrup.com.
Cranberry Tarts Refrigerate Time: 2 to 24 hours Proof Time: 30 to 45 minutes Bake Time: 12 to 15 minutes Makes 12 tarts 3 1/2 to 4 cups all-purpose flour 1/4 cup sugar 1 envelope Fleischmann’s Active Dry or RapidRise Yeast 1 teaspoon salt 3/4 cup evaporated milk 1/4 cup butter or margarine 1/4 cup water 2 eggs Cranberry Filling (recipe follows) Powdered Sugar Icing, optional (recipe follows)
Combine 1 1/2 cups flour, sugar, undissolved yeast and salt in a large bowl. Heat milk, butter and water until very warm (120°F to 130°F). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours. Remove from refrigerator. Punch dough down. Remove dough to lightly floured surface. Roll to 21 x 12-inch rectangle. Spread Cranberry Filling over dough to within 1/2 inch of edges. Fold crosswise in thirds, to enclose filling, making a 12 x 7-inch rectangle. Press edges to seal. Cut dough into 12 (1-inch) strips. Holding ends of each strip, twist three times. Pinch together ends of each twisted strip to form tarts; place on greased
This holiday be surrounded by caring friends, enjoy home-cooked meals, laundry and housekeeping services in this beautiful assisted living center. Please call Sheldon or Julie at 647-5515
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220 S. Lincoln St., Lennox • www.lennoxassistedliving.com
baking sheets. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes. Bake at 400°F for 12 to 15 minutes or until done, switching positions of sheets halfway through baking time for even browning. Remove tarts from baking sheets; let cool on wire racks. Drizzle tarts with Powdered Sugar Icing, if desired. Cranberry Filling: Combine 1 cup finely chopped cranberries, 1/2 cup sugar, and 1 1/2 teaspoons grated orange peel in a medium saucepan; bring to boil over medium heat. Reduce heat; simmer, stirring frequently, for 5 minutes or until very thick. Remove mixture from heat, and let cool. Powdered Sugar Frosting: Combine 1 cup powdered sugar, 4 to 5 teaspoons evaporated milk, and 1/2 teaspoon Spice Islands Pure Vanilla Extract in a bowl. Stir until smooth.
The Independent 647-2284 | Tea Weekly 213-0049
Premium Pecan Pie Prep Time: 20 minutes Bake Time: 20 minutes for the pie shell and 50 to 55 minutes for the pie Yield: One 9-inch pie 1 (9-inch) pie crust 3 eggs (whole) 2/3 cup Karo Dark Corn Syrup 2/3 cup Karo Light Corn Syrup 2/3 cup maple syrup 1/4 teaspoon salt 1 teaspoon Spice Islands Vanilla Extract 1/4 cup unsalted butter, melted 1/2 teaspoon all-purpose flour 1 1/2 cups pecans (halves or pieces) Par-bake your favorite pie crust (either homemade or purchased) in a 350째F oven for about 20 minutes or until it just barely starts to brown. Beat eggs on medium speed of electric mixer for about 30 seconds, until foamy. Add all syrups, salt and vanilla, and beat for about 1 minute on medium speed until well combined. Add melted butter and flour. Place pecans in the par-baked pie crust and pour mixture over pecans. Bake at 350째F for 50 to 55 minutes.
Individual Pumpkin Pies Prep Time: 10 minutes Bake Time: 50 minutes Cool Time: 1 hour Yield: 18 servings 1/2 cup sugar 1/2 teaspoon salt 2 teaspoons Spice Islands Pumpkin Pie Spice 2 eggs 1/2 cup Karo Light Corn Syrup 1 can (15 ounces) pumpkin 1 can (12 fluid ounces) evaporated milk 18 baking cups size 2 1/2 inches 18 vanilla wafers Mix sugar, salt and spice in a bowl. Add eggs and beat slightly. Stir in corn syrup, pumpkin and evaporated milk; blend well. Portion baking cups in muffin pans and place 1 vanilla wafer in each. Fill each two-thirds full of pumpkin mixture. Bake at 300째F for 25 minutes, or until knife inserted in center comes out clean. Cool in pans for 5 minutes; remove. Cool a minimum of 1 hour before serving. Garnish as desired.
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a tasty on twist turkey leftover FAMILY FEATURES
hen you’re planning your big turkey dinner, the one thing you want to be sure to do is get a turkey big enough for some delicious leftovers. While turkey sandwiches are good, there’s a lot more you can do with this tasty bird. Breakfast or Brunch — Wake the family up to a hearty breakfast casserole that’s a creamy blend of turkey, sour cream, cream of chicken soup, cheese and hash browns. It has a crunchy topping with a surprise ingredient; and you can finish it off with a dollop of fresh and flavorful Wholly Guacamole. Make it ahead of time so all you have to do is pop it into the oven in the morning. Lunch — Enjoy lunch on the lighter side with a turkey salad sandwich. Instead of mayo, this dish gets flavor and 20 nutrients from the avocado in Wholly Guacamole. For extra zip, go with the spicy variety. Dinner — For another make-ahead meal, try a zesty turkey and corn enchilada casserole. This dish is easy to put together, and you may have all the ingredients in your pantry already. A cornbread base, your favorite enchilada sauce, turkey, cheese, and a generous serving of your favorite guac all add up to a new family favorite. Get more leftover ideas with a twist at www.eatwholly.com.
Turkey Potato Cheesy Breakfast Casserole Serves: 8 2 cups cubed turkey 1 cup low-fat sour cream 1 10-ounce can cream of chicken soup 1/4 cup milk 1 cup shredded cheddar cheese, divided 1 bag (30 ounces) frozen hash brown potatoes, thawed 1/2 onion, diced 1/2 cup corn flake cereal 1 cup Wholly Guacamole In mixing bowl, combine turkey, sour cream, soup, milk, 1/2 cup cheese, hash browns and onion. Spread in bottom of 2 quart dish (greased). Bake, uncovered, at 350°F for 1 hour. Add additional 1/2 cup of cheese and corn flake cereal, and bake another 5 to 10 minutes until bubbly and slightly browned. Let cool for 10 minutes and serve with a dollop of Wholly Guacamole.
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Lennox, SD • 605-647-2881
The Independent 647-2284 | Tea Weekly 213-0049
Guacamole Turkey Salad Serves: 6 2 tablespoons canola oil 1/2 teaspoon salt, divided 1 cup of turkey, diced 1/4 teaspoon black pepper 3/4 teaspoon cumin, ground 1 lime zested 2 limes, juiced, divided 1/4 teaspoon sugar 1/4 teaspoon Mexican chili powder 1/4 cup red bell pepper, diced 1/4 cup yellow bell pepper, diced 1/4 cup red onion, diced 2 tablespoons cilantro, rough chop 1 cup Wholly Guacamole dip Mix oil, 1/4 teaspoon salt, black pepper, cumin, sugar, chili powder, lime zest and juice of 1 1/2 limes. Add to turkey and allow to marinate for at least 20 minutes — do not exceed 30 minutes. Mix in bell peppers, onion, cilantro, dip, turkey, the rest of the lime juice and remaining salt. Serve in a pita, on a whole wheat bun, as a lettuce wrap, or with crackers.
Turkey and Corn Enchilada Casserole Serves: 6 First Layer 1 15-ounce can corn, drained 1 15-ounce can creamed corn 8 ounces sour cream (non-fat) 1/2 cup ricotta (low-fat) 1 8 1/2-ounce package corn bread mix Second Layer 1 cup turkey, shredded 1 cup shredded cheese 1 cup enchilada sauce, divided Wholly Guacamole dip, for garnish Mix together all first layer ingredients in a casserole dish. Bake at 350°F for 30 minutes or until firm. Take out of oven, poke fork holes all around it. Pour 1/2 cup red enchilada sauce over corn bread. Top with turkey and cheese. Put back in oven until cheese melts. Top with remaining enchilada sauce, guacamole dip; serve.
Quick Turkey Tidbits Need some more inspiration for turkey leftovers? Try one of these easy snack ideas: Turkey nachos — Shredded turkey, peppers, onions, black olives and cheese on lime-flavored nacho chips. Top with chunky guac, salsa or sour cream. Turkey bites — Top your favorite crackers with a little turkey and a slice of pepper Jack cheese. Microwave until the cheese starts to melt. Add a dollop of salsa or guac. Mini mexi-pizzas — Split an English muffin, and spread a little salsa on each half. Top with turkey and shredded cheese. Broil until cheese is bubbly. Top with a dollop of sour cream or guac.
Parmesan Panko Potato Balls 8 appetizer servings
2/3 cup panko breadcrumbs 2/3 cup freshly grated Parmesan cheese 1 tablespoon Italian herb seasoning 1 1/2 teaspoons garlic salt 1/8 teaspoon crushed red pepper 1/2 cup flour 2 eggs, beaten 1 1/2 pounds very small yellow potatoes Olive oil cooking spray Warm marinara sauce or pesto
Preheat oven to 400°F and line baking sheet with foil. Stir together bread crumbs, cheese, herbs, garlic salt and crushed red pepper in small bowl. Place flour and eggs in 2 additional small bowls. Place potatoes on prepared baking sheet; spray liberally with olive oil spray. Roll each in flour, then egg, then bread crumb mixture, making sure to coat potatoes well with each step. Place back on baking sheet; spray again with olive oil spray. Bake for 35 to 40 minutes, or until potatoes are lightly browned and tender when pierced with a fork, coating with olive oil spray twice during cooking. Serve with marinara sauce or pesto.
Mini Scalloped Potato Cups 12 appetizer servings
1 pound russet potatoes, peeled and thinly sliced 2 tablespoons butter 2 tablespoons flour 1 cup chicken stock 1 cup fat-free half and half 1 cup shredded Jarlsberg or Swiss cheese 1/4 cup each: sharp cheddar and smoked Gruyere cheese 1/2 cup 1/4-inch diced red bell pepper 1/4 cup real bacon bits 1 tablespoon ground mustard 1/2 teaspoon garlic salt
1/4 teaspoon dried dill ground pepper to taste Preheat oven to 350°F. Spray 12 small ramekins with nonstick cooking spray. Place potatoes in a microwavesafe bowl; cover and microwave on HIGH for 6 minutes, or until potatoes are tender. Meanwhile, melt butter in a medium saucepan over medium heat. Stir in flour; cook for 1 minute more. Slowly stir in half and half, cooking until mixture is smooth. Add cheeses, a little at a time, then stir in remaining ingredients. Spoon into prepared ramekins; bake for 30 minutes, or until lightly browned and bubbly.
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Source: US Potato Board
y Happ ays! Holid
Gifts Baked with Love
othing says “love” like fresh baked cookies and treats. This holiday season, give the gift of homemade goodness…and enjoy the time you save on shopping by spending it with your loved ones.
Sugar Cookie Chex® Party Mix 14 servings (1/2 cup each)
6 cups Rice Chex® cereal 1/4 cup butter or margarine 1/4 cup granulated sugar 2 tablespoons corn syrup 2 teaspoons pure vanilla 1/4 cup powdered sugar 1 ounce white baking chocolate or 1/4 cup vanilla milk chips 1 to 2 teaspoons colored edible glitter or sugar sprinkles Measure cereal in large microwaveable bowl. Line a cookie sheet with waxed paper or foil. In 2-cup microwavable measuring cup, microwave butter uncovered on High 30 seconds or until melted. Add sugar and corn syrup; microwave uncovered on High 30 seconds until mixture is heated and can be stirred smooth. Stir in vanilla. Pour over cereal, stirring until evenly coated. Microwave uncovered on High 2 minutes, stirring after 1 minute. Sprinkle with powdered sugar; mix well. Spread on waxed paper or foil. Microwave white chocolate on High 30 seconds or until it can be stirred smooth; drizzle over top; sprinkle with edible glitter or colored candies. More ideas at www.chexpartymixchange.com
Peppermint Mocha Chip Cookies (Makes 36 cookies)
3/4 cup unsalted butter, softened 3 cups Nestlé Toll House Semi-Sweet Chocolate Morsels, divided 1 1/2 cups granulated sugar 3 teaspoons Nescafé Taster’s Choice House Blend 100% Pure Instant Coffee Granules 2 teaspoons vanilla extract 1 teaspoon peppermint extract 3 large eggs 2 1/2 cups all-purpose flour 2 teaspoons baking powder 12 soft peppermint candies, crushed PREHEAT oven to 375°F. Grease or line baking sheet with parchment paper. MELT butter and 1 cup chocolate morsels in medium saucepan over
medium heat, stirring constantly, until smooth. TRANSFER chocolate mixture into a large mixer bowl; add sugar and beat until combined. Add coffee granules, vanilla extract and peppermint extract; beat just until combined. Beat in eggs. Add flour and baking powder, mixing until all is incorporated. Fold in remaining 2 cups chocolate morsels. SCOOP dough onto prepared baking sheet, spacing 2 inches apart, using a medium size cookie scoop. Sprinkle each cookie with a little of the crushed peppermint candies. BAKE for 10 to 12 minutes or until cookies are set. Allow to cool for about 2 minutes on baking sheet and then remove to a wire rack to cool completely. For more holiday recipe ideas, visit www.meals.com.
Enjoy this supplement to the Tea Weekly and Lennox Independent Newspapers filled with delicious and fun holiday recipes.