Holiday Recipe Book

Christmas Cookies

&thisHappy hearts is how the holiday starts!

A SPECIAL SUPPLEMENT TO

The Lennox Independent & Tea Weekly

Christmas Cookies

&thisHappy hearts is how the holiday starts!

A SPECIAL SUPPLEMENT TO

The Lennox Independent & Tea Weekly RecipeBook2015.indd 1

11/6/15 4:40 PM

Main Dishes

• Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin, p. 3 • BBQ Pork Tortilla Rollups, p.4

At Wilson Trailer Sales in Lennox, SD

Our Team Members Make It Happen!

We are glad to be a part of this community!

w w w . w i l s o n t r a i l e r. c o m

Sides & Apps • • • •

Fast and Easy Twice Baked Potatoes, p. 7 Turkey Salad, p. 8 Party Meatball, p. 9 Roasted Winter Veggies and Tri-Colored Potatoes, p. 10

Sweets • • • • •

Cinnamon Oatmeal Bars, p. 16 Pumpkin Choc. Chip Granola Bars, p. 17 3 Ingredient Pumpkin Pie Dip, p. 18 Easy Microwave Peanut Butter Fudge, p. 19 Pumpkin Pie Squares with Cinnamon Sugar Yogurt Topping, p. 20

Main Dishes

• Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin, p. 3 • BBQ Pork Tortilla Rollups, p.4

At Wilson Trailer Sales in Lennox, SD

Our Team Members Make It Happen!

We are glad to be a part of this community!

w w w . w i l s o n t r a i l e r. c o m

RecipeBook2015.indd 2

Sides & Apps • • • •

Fast and Easy Twice Baked Potatoes, p. 7 Turkey Salad, p. 8 Party Meatball, p. 9 Roasted Winter Veggies and Tri-Colored Potatoes, p. 10

Sweets • • • • •

Cinnamon Oatmeal Bars, p. 16 Pumpkin Choc. Chip Granola Bars, p. 17 3 Ingredient Pumpkin Pie Dip, p. 18 Easy Microwave Peanut Butter Fudge, p. 19 Pumpkin Pie Squares with Cinnamon Sugar Yogurt Topping, p. 20

• Apple Butter Roast Chicken, p. 5 • Slow Cooker Pumpkin & Ground Turkey Chili, p. 6

• • • • •

Bacon Jalapeño Cheese Ball, p. 11 Sausage & Egg Casserole, p. 12 Sliced Baked Potatoes, p. 13 Broccoli salad with bacon, p. 14 Pasta with Shrimp & Bacon, p. 15

• • • •

Box Cake Twist, p. 21 Easy Microwave Caramels, p. 22 Pecan Pie Cookies, p. 23 Red Velvet Cheesecake Brownie Bites, p. 24

• Apple Butter Roast Chicken, p. 5 • Slow Cooker Pumpkin & Ground Turkey Chili, p. 6

• • • • •

Bacon Jalapeño Cheese Ball, p. 11 Sausage & Egg Casserole, p. 12 Sliced Baked Potatoes, p. 13 Broccoli salad with bacon, p. 14 Pasta with Shrimp & Bacon, p. 15

• • • •

Box Cake Twist, p. 21 Easy Microwave Caramels, p. 22 Pecan Pie Cookies, p. 23 Red Velvet Cheesecake Brownie Bites, p. 24

11/6/15 4:40 PM

Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin 1 Smithfield Peppercorn & Garlic Seasoned Pork Tenderloin 7 slices Farmland Thick Cut Hickory Smoked Bacon, divided 3 tablespoons butter 1/4 cup apple cider 3/4 cup cornbread stuffing mix 1/3 cup chopped red cooking apple 3 tablespoons dried cranberries 2 tablespoons chopped pecans, toasted

Happy Thanksgiving!

Servings: 4

Heat oven to 375째F. Cut 3 slices bacon into 1/4-inch wide slices. In medium saucepan, cook over medium heat until crisp; drain.

Leave 1 tablespoon grease in pan. Add butter and apple cider; bring to a boil. Remove from heat; stir in cooked bacon, stuffing mix, apple, cranberries and pecans. If needed, add additional cider to moisten stuffing.

Place remaining slices of bacon about 2 inches apart down center of 15-by-10-by-1-inch baking sheet. Cut down center of tenderloin but not all the way through; lay flat on top of bacon slices. Spoon stuffing down center of tenderloin; wrap bacon slices around tenderloin, overlapping on top. Secure with wooden picks.

Bake 40-45 minutes until internal temperature of stuffing reaches 160 F. Let stand 10 minutes before slicing.

Tempo Soccer Club www.temposoccerclub.org A member of US Club Soccer, and offers year round competitive and developmental soccer.

Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin 1 Smithfield Peppercorn & Garlic Seasoned Pork Tenderloin 7 slices Farmland Thick Cut Hickory Smoked Bacon, divided 3 tablespoons butter 1/4 cup apple cider 3/4 cup cornbread stuffing mix 1/3 cup chopped red cooking apple 3 tablespoons dried cranberries 2 tablespoons chopped pecans, toasted

Happy Thanksgiving!

Servings: 4

Heat oven to 375째F. Cut 3 slices bacon into 1/4-inch wide slices. In medium saucepan, cook over medium heat until crisp; drain.

Leave 1 tablespoon grease in pan. Add butter and apple cider; bring to a boil. Remove from heat; stir in cooked bacon, stuffing mix, apple, cranberries and pecans. If needed, add additional cider to moisten stuffing.

Place remaining slices of bacon about 2 inches apart down center of 15-by-10-by-1-inch baking sheet. Cut down center of tenderloin but not all the way through; lay flat on top of bacon slices. Spoon stuffing down center of tenderloin; wrap bacon slices around tenderloin, overlapping on top. Secure with wooden picks.

Bake 40-45 minutes until internal temperature of stuffing reaches 160 F. Let stand 10 minutes before slicing.

RecipeBook2015.indd 3

Tempo Soccer Club www.temposoccerclub.org A member of US Club Soccer, and offers year round competitive and developmental soccer.

11/6/15 4:40 PM

BBQ Pork Tortilla Rollups

Servings: 36 slices

1 package (12 ounces) pimiento cheese spread 3 tablespoons barbecue sauce 1 teaspoon smoked paprika 4 flour tortillas (10 inches) 1/2 Smithfield Applewood Smoked Bacon Seasoned Pork Loin Filet, cooked and finely diced In small bowl, combine pimiento cheese spread, barbecue sauce and paprika; mix well.

Divide cheese mixture between 4 tortillas; evenly spread on each tortilla. Sprinkle chopped pork over top of cheese spread. Tightly roll up each tortilla and wrap in plastic wrap. Place in refrigerator 2 hours or up to 2 days. Cut each tortilla into 1/2-inch slices. Serve with light drizzle of barbecue sauce.

Here’s hoping all your prayers are answered during this holiday season. We’re counting our blessings and your friendship is at the top of the list!

Happy Thanksgiving!

Dindot-Klusmann Funeral Home Lennox, SD • 605-647-5163

BBQ Pork Tortilla Rollups

Servings: 36 slices

1 package (12 ounces) pimiento cheese spread 3 tablespoons barbecue sauce 1 teaspoon smoked paprika 4 flour tortillas (10 inches) 1/2 Smithfield Applewood Smoked Bacon Seasoned Pork Loin Filet, cooked and finely diced In small bowl, combine pimiento cheese spread, barbecue sauce and paprika; mix well.

Divide cheese mixture between 4 tortillas; evenly spread on each tortilla. Sprinkle chopped pork over top of cheese spread. Tightly roll up each tortilla and wrap in plastic wrap. Place in refrigerator 2 hours or up to 2 days. Cut each tortilla into 1/2-inch slices. Serve with light drizzle of barbecue sauce.

Here’s hoping all your prayers are answered during this holiday season. We’re counting our blessings and your friendship is at the top of the list!

Happy Thanksgiving!

Dindot-Klusmann Funeral Home Lennox, SD • 605-647-5163

RecipeBook2015.indd 4

11/6/15 4:40 PM

Apple Butter Roast Chicken 1/2 cup Musselman’s Apple Butter tt ter r 1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon paprika 1 teaspoon crushed red pepper fl flakes flak ak kes 1 whole chicken (3-5 pounds) 4 sprigs fresh thyme 3 cloves garlic, peeled 1-2 teaspoons kosher salt

$50 OFF a $500 Order OR

$75 OFF

Heat oven to 375°F. Line roasting pan with foil for easy clean-up.

a $750 Order

In small bowl mix together apple butter, chili powder, cumin, paprika and red pepper.

(Adjust spice level to personal preference.)

INCLUDES FLOORING & INSTALLATION Coupon valid until Jan. 31, 2016

Gently pull skin away from flesh of bird. Scoop a little apple butter mixture in your hand and push it between skin and flesh. Lay skin back down and gently rub so apple butter mixture is coating as much of meat under skin as possible. Repeat with legs, thighs and breasts, trying not to tear skin. Place chicken breast-side down in prepared pan. Stuff 1 thyme sprig under each wing and remaining thyme and garlic cloves inside bird. Sprinkle outer skin with kosher salt. Bake 20 minutes per pound. Tent with foil after 40 minutes to prevent skin from getting too dark. Let chicken cool/rest for about 5-10 minutes before slicing and serving.

Recipe courtesy of Heather of SugarDishMe.com

Apple Butter Roast Chicken 1/2 cup Musselman’s Apple Butter tt ter r 1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon paprika 1 teaspoon crushed red pepper fl flak flakes ak ake kes 1 whole chicken (3-5 pounds) 4 sprigs fresh thyme 3 cloves garlic, peeled 1-2 teaspoons kosher salt

PORTERʼS

FLOORING & MORE, LLC SALES & INSTALLATION CARPET • VINYL • LAMINATE • WOOD • CERAMIC

605-498-2002 401 N. HERITAGE PKWY., TEA, SD

$50 OFF a $500 Order OR

$75 OFF

Heat oven to 375°F. Line roasting pan with foil for easy clean-up.

a $750 Order

In small bowl mix together apple butter, chili powder, cumin, paprika and red pepper.

(Adjust spice level to personal preference.)

INCLUDES FLOORING & INSTALLATION Coupon valid until Jan. 31, 2016

Gently pull skin away from flesh of bird. Scoop a little apple butter mixture in your hand and push it between skin and flesh. Lay skin back down and gently rub so apple butter mixture is coating as much of meat under skin as possible. Repeat with legs, thighs and breasts, trying not to tear skin. Place chicken breast-side down in prepared pan. Stuff 1 thyme sprig under each wing and remaining thyme and garlic cloves inside bird. Sprinkle outer skin with kosher salt. Bake 20 minutes per pound. Tent with foil after 40 minutes to prevent skin from getting too dark. Let chicken cool/rest for about 5-10 minutes before slicing and serving.

Recipe courtesy of Heather of SugarDishMe.com

RecipeBook2015.indd 5

PORTERʼS

FLOORING & MORE, LLC SALES & INSTALLATION CARPET • VINYL • LAMINATE • WOOD • CERAMIC

605-498-2002 401 N. HERITAGE PKWY., TEA, SD

11/6/15 4:40 PM

Slow Cooker Pumpkin & Ground Turkey Chili

Sanford Health Lennox Clinic

Phone: 605-647-2841

Call (605) 647-2841 to schedule an appointment

1 lb. ground turkey 1 medium onion, chopped 2 bell peppers, chopped (one red, one green) 2 14.5 oz. cans diced tomatoes 1 15.25 oz can black beans, drained 1 15 oz. can red kidney beans, drained 1/2 of a 15 oz. can pureed pumpkin 32 oz. 100% tomato juice 1 teaspoon pumpkin pie spice 1 tablespoon chili powder 1 teaspoon cumin 1 teaspoon garlic powder Brown onion and turkey on the stove, drain if necessary, and season with salt & pepper. Place the cooked ground turkey & onions in the slow cooker with the rest of ingredients. Stir, cover and cook until the chili thickens and the flavors combine about 6-8 hours on low or 4-6 hours on high. Makes about 8 servings.

Note: You can also make this a quick one-pot meal on the stove by simply browning meat, adding ingredients, stirring, and letting simmer for an hour. Make this as a make ahead freezer meal by cooking meat, cooling, and then placing all ingredients in a freezer safe Ziploc bag or two. Store in the freezer when you’re ready to cook, just defrost and place on stove or in slow cooker.

500-53725-0013 10/14

Recipe courtesy of Lina for Hip2Save.com

Slow Cooker Pumpkin & Ground Turkey Chili 1 lb. ground turkey 1 medium onion, chopped 2 bell peppers, chopped (one red, one green) 2 14.5 oz. cans diced tomatoes 1 15.25 oz can black beans, drained 1 15 oz. can red kidney beans, drained 1/2 of a 15 oz. can pureed pumpkin 32 oz. 100% tomato juice 1 teaspoon pumpkin pie spice 1 tablespoon chili powder 1 teaspoon cumin 1 teaspoon garlic powder

Sanford Health Lennox Clinic

Phone: 605-647-2841

Call (605) 647-2841 to schedule an appointment

Brown onion and turkey on the stove, drain if necessary, and season with salt & pepper. Place the cooked ground turkey & onions in the slow cooker with the rest of ingredients. Stir, cover and cook until the chili thickens and the flavors combine about 6-8 hours on low or 4-6 hours on high. Makes about 8 servings.

Note: You can also make this a quick one-pot meal on the stove by simply browning meat, adding ingredients, stirring, and letting simmer for an hour. Make this as a make ahead freezer meal by cooking meat, cooling, and then placing all ingredients in a freezer safe Ziploc bag or two. Store in the freezer when you’re ready to cook, just defrost and place on stove or in slow cooker.

500-53725-0013 10/14

RecipeBook2015.indd 6

11/6/15 4:40 PM

Fast and Easy Twice Baked Potatoes 4 average size potatoes 1/4 cup milk 1/2 cup cheese 4 Tablespoons of butter salt and pepper Scrub and pierce potatoes with a fork. Place on microwavable dish and place in microwave for 10 minutes or until tender. Remove from microwave.

Cut potatoes in half lengthwise.

Scoop out center (leaving about 1/8 or 1/4 inch of potato around the edge) and place in bowl or mixer. Add milk, cheese and butter. Mix together and scoop mixture back into potato shells.

Place potatoes back in the microwave and heat an additional 2-3 minutes. Add salt and pepper to taste. Garnish with rosemary sprigs if desired.

Fast and Easy Twice Baked Potatoes 4 average size potatoes 1/4 cup milk 1/2 cup cheese 4 Tablespoons of butter salt and pepper Scrub and pierce potatoes with a fork. Place on microwavable dish and place in microwave for 10 minutes or until tender. Remove from microwave.

Cut potatoes in half lengthwise.

Scoop out center (leaving about 1/8 or 1/4 inch of potato around the edge) and place in bowl or mixer. Add milk, cheese and butter. Mix together and scoop mixture back into potato shells.

Place potatoes back in the microwave and heat an additional 2-3 minutes. Add salt and pepper to taste. Garnish with rosemary sprigs if desired.

RecipeBook2015.indd 7

Don’t get left in the

COLD

this winter…

Call Justin at 605-310-6086 to have your furnace serviced today.

• Furnaces • Central Air Conditioners • Heat Pumps • Thermostats • In-Floor Heat • Garage Heaters • Filters/Humidifiers

Don’t get left in the

COLD

this winter…

Call Justin at 605-310-6086 to have your furnace serviced today.

• Furnaces • Central Air Conditioners • Heat Pumps • Thermostats • In-Floor Heat • Garage Heaters • Filters/Humidifiers

11/6/15 4:40 PM

Turkey Salad As Thanksgiving time grows ever near, we’d like to thank you all for stopping here!

With best holiday wishes to all.

1 cup turkey breast, cubed 1 tablespoon finely diced scallions 2 tablespoons diced celery 2 tablespoons diced red pepper 1 tablespoon water 1/2 cup Sabra Hummus salt and pepper, to taste Combine all ingredients and stir well.

Serve in bowl of radicchio as salad, on sandwiches, wraps or as an appetizer with veggies, chips or pita bread.

Lennox — 647-2261 Tea — 368-2051 Member

FDIC Servings: 2

Turkey Salad As Thanksgiving time grows ever near, we’d like to thank you all for stopping here!

With best holiday wishes to all.

1 cup turkey breast, cubed 1 tablespoon finely diced scallions 2 tablespoons diced celery 2 tablespoons diced red pepper 1 tablespoon water 1/2 cup Sabra Hummus salt and pepper, to taste Combine all ingredients and stir well.

Serve in bowl of radicchio as salad, on sandwiches, wraps or as an appetizer with veggies, chips or pita bread.

Lennox — 647-2261 Tea — 368-2051 Member

FDIC Servings: 2

RecipeBook2015.indd 8

11/6/15 4:40 PM

Party Meatballs 1 tablespoon butter 1/2 cup red onion, grated 1 pound pork sausage 1 pound ground beef 2 cups panko bread crumbs 1 cup Musselman’s Apple Butter 1/4 cup sour cream 2 eggs 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon allspice 1/2 cup beef broth 2 tablespoons honey 1-2 dashes of cayenne pepper Heat oven to 400°F and line large-rimmed baking sheet with foil. In skillet over medium heat, melt butter. Add grated onions and saute for 3-4 minutes, until soft.

In large bowl, mix sausage, ground beef, bread crumbs, 1/2 cup apple butter, sour cream, eggs, salt, pepper and allspice. Add onion, once it cools. Use hands to mix well until evenly combined. Measure one-ounce portions. Roll tight balls and place them on baking sheet, close together, but not touching. Bake for 15 minutes.

Mix remaining apple butter with beef broth, honey and 1-2 dashes of cayenne pepper.

Whisk well. Remove meatballs from oven. Pour sauce over top, cover each meatball, place back in oven for 5-7 minutes.

Recipe courtesy of Sommer of ASpicyPerspective.com

Party Meatballs 1 tablespoon butter 1/2 cup red onion, grated 1 pound pork sausage 1 pound ground beef 2 cups panko bread crumbs 1 cup Musselman’s Apple Butter 1/4 cup sour cream 2 eggs 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon allspice 1/2 cup beef broth 2 tablespoons honey 1-2 dashes of cayenne pepper Heat oven to 400°F and line large-rimmed baking sheet with foil. In skillet over medium heat, melt butter. Add grated onions and saute for 3-4 minutes, until soft.

In large bowl, mix sausage, ground beef, bread crumbs, 1/2 cup apple butter, sour cream, eggs, salt, pepper and allspice. Add onion, once it cools. Use hands to mix well until evenly combined. Measure one-ounce portions. Roll tight balls and place them on baking sheet, close together, but not touching. Bake for 15 minutes.

Mix remaining apple butter with beef broth, honey and 1-2 dashes of cayenne pepper.

Whisk well. Remove meatballs from oven. Pour sauce over top, cover each meatball, place back in oven for 5-7 minutes.

Recipe courtesy of Sommer of ASpicyPerspective.com

RecipeBook2015.indd 9

Serving all your propane needs since 1946.

Call us today for all your home heating, commercial, crop drying, and ag heating propane.

622 W. 1st Ave., Lennox, SD

Phone: 647-5350

Serving all your propane needs since 1946.

Call us today for all your home heating, commercial, crop drying, and ag heating propane.

622 W. 1st Ave., Lennox, SD

Phone: 647-5350

11/6/15 4:40 PM

Roasted Winter Veggies and Tri-Colored Potatoes 1 1/2 pounds tri-color potatoes, quartered 1 pound Brussels sprouts, cut in half 1 large red bell pepper, coarsely chopped 1 medium red onion, coarsely chopped 2 medium zucchini, cut lengthwise and sliced 2 medium carrots, sliced 1/4 cup chopped rosemary 1/3 cup canola oil 2 teaspoons salt 1 teaspoon garlic powder Heat oven to 400°F.

There’s nothing we would rather say, Than “have a happy Thanksgiving Day!” And there’s nothing that we’d rather do, Than give our thanks to all of you!

In large roasting pan, place vegetables. Add rosemary, canola oil, salt and garlic powder, and stir to combine. Cook about 40 minutes or until vegetables are tender.

Servings: 10

Roasted Winter Veggies and Tri-Colored Potatoes 1 1/2 pounds tri-color potatoes, quartered 1 pound Brussels sprouts, cut in half 1 large red bell pepper, coarsely chopped 1 medium red onion, coarsely chopped 2 medium zucchini, cut lengthwise and sliced 2 medium carrots, sliced 1/4 cup chopped rosemary 1/3 cup canola oil 2 teaspoons salt 1 teaspoon garlic powder Heat oven to 400°F.

There’s nothing we would rather say, Than “have a happy Thanksgiving Day!” And there’s nothing that we’d rather do, Than give our thanks to all of you!

In large roasting pan, place vegetables. Add rosemary, canola oil, salt and garlic powder, and stir to combine. Cook about 40 minutes or until vegetables are tender.

Servings: 10

RecipeBook2015.indd 10

11/6/15 4:41 PM

~

Bacon Jalapeno Cheese Ball 8 ounces cream cheese, room temperature 1/2 cup shredded sharp cheddar cheese (2 ounces) 2 tablespoons chopped parsley 1 clove garlic, minced 1/4 teaspoon ground cumin 1/2 teaspoon Worcestershire sauce 2 jalapenos, stems and seeds removed, diced, divided 6 pieces cooked bacon, crumbled, divided (about 6 ounces) Salt to taste Crackers for serving Mix together the cream cheese, cheddar cheese, parsley, garlic, cumin, Worcestershire sauce, half of the diced jalapeños and half of the crumbled cooked bacon. Taste and adjust seasonings to your liking and add salt.

Place the remaining diced jalapeños and bacon on a plate. Stir together so that it’s well mixed. With your hands, roll the cheese mixture into a ball. (It helps to get your hands a little wet so no sticking.)

Wishing you all abundant blessings at Thanksgiving time.

Martha Poppenga 605-647-2130 204 S. Main St., Lennox, SD

Place ball on the plate and roll in the jalapeños and bacon until covered.

Chill covered for at least one hour before serving. Serve with crackers.

Recipe courtesy Hip2Save.com

~

Bacon Jalapeno Cheese Ball 8 ounces cream cheese, room temperature 1/2 cup shredded sharp cheddar cheese (2 ounces) 2 tablespoons chopped parsley 1 clove garlic, minced 1/4 teaspoon ground cumin 1/2 teaspoon Worcestershire sauce 2 jalapenos, stems and seeds removed, diced, divided 6 pieces cooked bacon, crumbled, divided (about 6 ounces) Salt to taste Crackers for serving Mix together the cream cheese, cheddar cheese, parsley, garlic, cumin, Worcestershire sauce, half of the diced jalapeños and half of the crumbled cooked bacon. Taste and adjust seasonings to your liking and add salt.

Place the remaining diced jalapeños and bacon on a plate. Stir together so that it’s well mixed. With your hands, roll the cheese mixture into a ball. (It helps to get your hands a little wet so no sticking.)

Wishing you all abundant blessings at Thanksgiving time.

Martha Poppenga 605-647-2130 204 S. Main St., Lennox, SD

Place ball on the plate and roll in the jalapeños and bacon until covered.

Chill covered for at least one hour before serving. Serve with crackers.

Recipe courtesy Hip2Save.com

RecipeBook2015.indd 11

11/6/15 4:41 PM

Sausage & Egg Casserole

This holiday be surrounded by caring friends, and enjoy home-cooked meals, laundry and housekeeping services on site.

1 pound ground Italian or breakfast sausage 6 slices of French bread sliced, toasted, cut in cubes 5 eggs, beaten 2 cups of milk 1/2 teaspoon salt 8 oz. cheddar cheese, shredded 1 red bell pepper diced 1 small 4 oz. can roasted mild green chilies Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; then drain. Place cubed French bread in a 9×13 pan. Place cooked sausage over the bread.

Mix eggs, milk, salt, green chilies, and red bell pepper together in a medium sized bowl. Pour mixture over the bread and sausage. Sprinkle the top with cheese. Cover and place in fridge over night.

In the morning (a perfect Christmas morning dish) cook on 350°degrees for 45-60 min covered.

Then remove cover and cook another 30 minutes at 325 degrees.

540 Morgan Ln., Tea, SD (605) 213-1200

Italian sausage or breakfast link sausage could be substituted for ham or bacon. Also roasted mild green chilies and a diced red bell pepper – are both optional but super delicious. Using French bread makes the casserole really fluffy and delicious.

Recipe courtesy Hip2Save.com

Sausage & Egg Casserole

This holiday be surrounded by caring friends, and enjoy home-cooked meals, laundry and housekeeping services on site.

1 pound ground Italian or breakfast sausage 6 slices of French bread sliced, toasted, cut in cubes 5 eggs, beaten 2 cups of milk 1/2 teaspoon salt 8 oz. cheddar cheese, shredded 1 red bell pepper diced 1 small 4 oz. can roasted mild green chilies Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; then drain. Place cubed French bread in a 9×13 pan. Place cooked sausage over the bread.

Mix eggs, milk, salt, green chilies, and red bell pepper together in a medium sized bowl. Pour mixture over the bread and sausage. Sprinkle the top with cheese. Cover and place in fridge over night.

In the morning (a perfect Christmas morning dish) cook on 350°degrees for 45-60 min covered.

Then remove cover and cook another 30 minutes at 325 degrees.

540 Morgan Ln., Tea, SD (605) 213-1200

RecipeBook2015.indd 12

Italian sausage or breakfast link sausage could be substituted for ham or bacon. Also roasted mild green chilies and a diced red bell pepper – are both optional but super delicious. Using French bread makes the casserole really fluffy and delicious.

11/6/15 4:41 PM

Sliced Baked Potatoes 1 large potato (Russet preferred) 1 teaspoon coconut oil or olive oil Salt and pepper to taste Toppings of your choice like fresh herbs, cheese, bacon, ham, green onion etc.

Slice potatoes widthwise about 3/4 of the way down. Be careful not to slice all the way through the bottom. Slather oil all over potato; add salt and pepper. Bake at 400 degrees for about 45 minutes. Take out of the oven and place cheese in between slices or any of the topping(s) of your choosing and bake for another 15 minutes to melt.

720 E. First St., Tea, SD

Shurfine 2 lb.

Brown or Powdered Sugar

$.99

with additional $10 purchase TEA SUNSHINE ONLY. Expires 12-31-15. PLU #5000

Recipe courtesy Hip2Save.com

Sliced Baked Potatoes 1 large potato (Russet preferred) 1 teaspoon coconut oil or olive oil Salt and pepper to taste Toppings of your choice like fresh herbs, cheese, bacon, ham, green onion etc.

Slice potatoes widthwise about 3/4 of the way down. Be careful not to slice all the way through the bottom. Slather oil all over potato; add salt and pepper. Bake at 400 degrees for about 45 minutes. Take out of the oven and place cheese in between slices or any of the topping(s) of your choosing and bake for another 15 minutes to melt.

RecipeBook2015.indd 13

720 E. First St., Tea, SD

Shurfine 2 lb.

Brown or Powdered Sugar

$.99

with additional $10 purchase TEA SUNSHINE ONLY. Expires 12-31-15. PLU #5000

11/6/15 4:41 PM

Shurfine 5 lb.

All Purpose Flour

$1.29 with additional $10 purchase

TEA SUNSHINE ONLY. Expires 12-31-15. PLU #5002

Shurfine 32 oz.

Light Corn Syrup

$1.99 with additional $10 purchase

TEA SUNSHINE ONLY. Expires 12-31-15. PLU #5001

broccoli salad with bacon 1 clove garlic, minced 1/4 cup low-fat mayonnaise 1/4 cup reduced-fat sour cream 2 teaspoons cider vinegar 1 teaspoon sugar 4 cups finely chopped broccoli crowns 1 8 ounce can sliced water chestnuts, rinsed/chopped 3 slices cooked bacon, crumbled 3 tablespoons dried cranberries Freshly ground pepper, to taste

Mix garlic, mayonnaise, sour cream, vinegar and sugar in bowl.

Add broccoli, water chestnuts, bacon, cranberries and pepper; mix to coat with the dressing.

Cover and refrigerate for up to 1 day.

Shurfine 5 lb.

All Purpose Flour

$1.29 with additional $10 purchase

TEA SUNSHINE ONLY. Expires 12-31-15. PLU #5002

Shurfine 32 oz.

Light Corn Syrup

$1.99 with additional $10 purchase

TEA SUNSHINE ONLY. Expires 12-31-15. PLU #5001

broccoli salad with bacon 1 clove garlic, minced 1/4 cup low-fat mayonnaise 1/4 cup reduced-fat sour cream 2 teaspoons cider vinegar 1 teaspoon sugar 4 cups finely chopped broccoli crowns 1 8 ounce can sliced water chestnuts, rinsed/chopped 3 slices cooked bacon, crumbled 3 tablespoons dried cranberries Freshly ground pepper, to taste

Mix garlic, mayonnaise, sour cream, vinegar and sugar in bowl.

Add broccoli, water chestnuts, bacon, cranberries and pepper; mix to coat with the dressing.

Cover and refrigerate for up to 1 day.

RecipeBook2015.indd 14

11/6/15 4:41 PM

Pasta With Shrimp and Bacon 1 pound medium shrimp, uncooked 1/2 pound slab bacon, diced, or 4 slices bacon, snipped into pieces 2 tablespoons olive oil 1/2 pound dried linguine or spaghetti 1/4 cup white wine 2 garlic cloves, smashed and diced 1/2 cup grated Parmesan cheese Salt A few red pepper flakes, finely crushed (optional) A couple handfuls arugula leaves (about 2 to 3 ounces), chopped Zest and juice of 1 lemon Put linquine in pot of boiling water. Prepare the shrimp: Peel and devein the shrimp by slicing straight down the back with your paring knife and scraping out that black intestine. Set them aside in a small bowl with a few cubes of ice on top. Put the bacon in a large saute pan over medium-high heat. Drizzle it with a little olive oil and saute it until most of the fat has rendered and the bacon becomes crispy. Remove from the heat until your water boils and you put your linguine on. Once the linguine is cooking (it should take about 10 to 12 minutes), return the saute pan to medium-high heat and add the 2 tablespoons olive oil, the wine, garlic, and red pepper flakes. Add the shrimp in a single layer. Saute for 2 minutes, then turn the shrimp and saute for 2 minutes more. Reduce the heat to low. Lay the arugula over the top of the shrimp.

Drain the pasta, then add to the pan, covering the arugula. Mix thoroughly, coating all the pasta and adding more olive oil if necessary. Add the lemon zest and juice and mix. Add the Parmesan. Remove from the heat and serve immediately.

Stop in or give us a call...

120 S. Main St., Lennox, SD 605-647-0606 Jerry Grabow, Harlan Temple, Pat Koerner

SDAIA We serve you first.

Pasta With Shrimp and Bacon 1 pound medium shrimp, uncooked 1/2 pound slab bacon, diced, or 4 slices bacon, snipped into pieces 2 tablespoons olive oil 1/2 pound dried linguine or spaghetti 1/4 cup white wine 2 garlic cloves, smashed and diced 1/2 cup grated Parmesan cheese Salt A few red pepper flakes, finely crushed (optional) A couple handfuls arugula leaves (about 2 to 3 ounces), chopped Zest and juice of 1 lemon Put linquine in pot of boiling water. Prepare the shrimp: Peel and devein the shrimp by slicing straight down the back with your paring knife and scraping out that black intestine. Set them aside in a small bowl with a few cubes of ice on top. Put the bacon in a large saute pan over medium-high heat. Drizzle it with a little olive oil and saute it until most of the fat has rendered and the bacon becomes crispy. Remove from the heat until your water boils and you put your linguine on. Once the linguine is cooking (it should take about 10 to 12 minutes), return the saute pan to medium-high heat and add the 2 tablespoons olive oil, the wine, garlic, and red pepper flakes. Add the shrimp in a single layer. Saute for 2 minutes, then turn the shrimp and saute for 2 minutes more. Reduce the heat to low. Lay the arugula over the top of the shrimp.

Drain the pasta, then add to the pan, covering the arugula. Mix thoroughly, coating all the pasta and adding more olive oil if necessary. Add the lemon zest and juice and mix. Add the Parmesan. Remove from the heat and serve immediately.

RecipeBook2015.indd 15

Stop in or give us a call...

120 S. Main St., Lennox, SD 605-647-0606 Jerry Grabow, Harlan Temple, Pat Koerner

SDAIA We serve you first.

11/6/15 4:41 PM

Cinnamon Oatmeal Bars TEA ACE HARDWARE

701 N. Heritage Parkway, Tea • 213-2000

$5 OFF A $20 PURCHASE Coupon expires 12-31-15.

TEA ACE HARDWARE ONLY NOT VALID WITH ANY OTHER OFFER

1 cup flour 1 cup old-fashioned oatmeal 3/4 cup light brown sugar 1/4 teaspoon salt 8 tablespoons butter, melted 1 cup Musselman’s Apple Butter Heat oven to 350 F. Coat 8-by-8-inch baking pan with vegetable cooking spray. Line with heavy-duty foil, leaving overhang on two sides to facilitate removal of bars from pan.

Coat foil with cooking spray.

In medium bowl mix flour, oatmeal, sugar and salt. With fork, stir in butter until well mixed and clumps form, then spread half the oatmeal mixture over foiled pan bottom, pressing to form a thin crust. Spread apple butter over crust, then sprinkle remaining oatmeal mixture on top.

Bake until crisp and golden brown, 30-40 minutes.

Cool to room temperature. Use foil “handles” to remove bars from pan. Cut into squares and serve.

Cinnamon Oatmeal Bars TEA ACE HARDWARE

701 N. Heritage Parkway, Tea • 213-2000

$5 OFF A $20 PURCHASE Coupon expires 12-31-15.

TEA ACE HARDWARE ONLY

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1 cup flour 1 cup old-fashioned oatmeal 3/4 cup light brown sugar 1/4 teaspoon salt 8 tablespoons butter, melted 1 cup Musselman’s Apple Butter Heat oven to 350 F. Coat 8-by-8-inch baking pan with vegetable cooking spray. Line with heavy-duty foil, leaving overhang on two sides to facilitate removal of bars from pan.

Coat foil with cooking spray.

In medium bowl mix flour, oatmeal, sugar and salt. With fork, stir in butter until well mixed and clumps form, then spread half the oatmeal mixture over foiled pan bottom, pressing to form a thin crust. Spread apple butter over crust, then sprinkle remaining oatmeal mixture on top.

Bake until crisp and golden brown, 30-40 minutes.

Cool to room temperature. Use foil “handles” to remove bars from pan. Cut into squares and serve.

11/6/15 4:41 PM

Pumpkin Chocolate Chip Granola Bars 4 cups old fashioned oats 1/2 cup coconut oil 1/4 cup of brown sugar 1/4 cup ground Flaxseed 1/2 tsp salt 1/2 cup canned pumpkin puree 1/2 cup honey 1/2 tsp pumpkin pie spice 1/2 teaspoon cinnamon 1/2 cup chocolate chips Directions: Preheat oven to 325 degrees. Line a baking pan with parchment paper. In a large bowl, mix together oats and flaxseed and set aside.

In a separate bowl, mix honey, pumpkin, coconut oil, brown sugar, salt, pumpkin pie spice, and cinnamon. Add wet ingredients to the oatmeal and stir.

Add in chocolate chips. Press the mixture into the pan and flatten it really well with a spatula. Bake for about 20 minutes. Remove from oven and press down with a spatula again. Bake for another 20-25 minutes until brown. Let cool for at least 2 hours before cutting. Makes about 18-20 bars. I like to cut them and store in a Tupperware container with parchment paper to keep the bars separated.

Bountiful Blessings!

Best wishes and gratitude for our friends and neighbors! Wishing you a very happy Thanksgiving holiday.

404 E. 6th Ave., Lennox (605) 647-2251 Recipe courtesy Hip2Save.com

Pumpkin Chocolate Chip Granola Bars 4 cups old fashioned oats 1/2 cup coconut oil 1/4 cup of brown sugar 1/4 cup ground Flaxseed 1/2 tsp salt 1/2 cup canned pumpkin puree 1/2 cup honey 1/2 tsp pumpkin pie spice 1/2 teaspoon cinnamon 1/2 cup chocolate chips Directions: Preheat oven to 325 degrees. Line a baking pan with parchment paper. In a large bowl, mix together oats and flaxseed and set aside.

In a separate bowl, mix honey, pumpkin, coconut oil, brown sugar, salt, pumpkin pie spice, and cinnamon. Add wet ingredients to the oatmeal and stir.

Add in chocolate chips. Press the mixture into the pan and flatten it really well with a spatula. Bake for about 20 minutes. Remove from oven and press down with a spatula again. Bake for another 20-25 minutes until brown. Let cool for at least 2 hours before cutting. Makes about 18-20 bars. I like to cut them and store in a Tupperware container with parchment paper to keep the bars separated.

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Bountiful Blessings!

Best wishes and gratitude for our friends and neighbors! Wishing you a very happy Thanksgiving holiday.

404 E. 6th Ave., Lennox (605) 647-2251 Recipe courtesy Hip2Save.com

11/6/15 4:41 PM

3 Ingredient Pumpkin Pie Dip

Giving

Thanks for customers & friends like you.

Happy Thanksgiving!

1 1 1 1

15 oz. can pumpkin puree 8 oz. container Cool Whip, thawed package 1.5 oz. Vanilla Instant Pudding Mix teaspoon pumpkin pie spice (optional but so yummy)

Directions: Cream together all ingredients with an electric mixer until well combined and fluffy. Chill in the fridge until ready to serve. Serve with Vanilla Wafers, Cookies, or Graham Crackers.

Recipe courtesy Hip2Save.com

Member FDIC

720 Kevin Drive, Tea 498-3683

3 Ingredient Pumpkin Pie Dip

Giving

Thanks for customers & friends like you.

Happy Thanksgiving!

1 1 1 1

15 oz. can pumpkin puree 8 oz. container Cool Whip, thawed package 1.5 oz. Vanilla Instant Pudding Mix teaspoon pumpkin pie spice (optional but so yummy)

Directions: Cream together all ingredients with an electric mixer until well combined and fluffy. Chill in the fridge until ready to serve. Serve with Vanilla Wafers, Cookies, or Graham Crackers.

Recipe courtesy Hip2Save.com

Member FDIC

720 Kevin Drive, Tea 498-3683

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11/6/15 4:41 PM

EASY MICROWAVE Peanut Butter Fudge 1 (16 oz.) can vanilla frosting 1 (18 oz.) jar peanut butter

& SAVE

217 S. Main St., Lennox 605-647-2666 CLIP

Empty entire jar of peanut butter in a mixing bowl.

Heat vanilla frosting in its container (make sure you pull off all the foil lining) in microwave for about 60 seconds or until completely melted.

Pour the melted frosting in the bowl with the peanut butter and mix well.

Quickly pour the mixture into a 9x13 pan, allow fudge to set, cut into small squares, and enjoy!

Shurfine

White Bread

$.88 1 Lb. LENNOX SUNSHINE ONLY. EXPIRES 12-31-15. PLU #804 ONE PER CUSTOMER PER COUPON.

EASY MICROWAVE Peanut Butter Fudge 1 (16 oz.) can vanilla frosting 1 (18 oz.) jar peanut butter

& SAVE

217 S. Main St., Lennox 605-647-2666 CLIP

Empty entire jar of peanut butter in a mixing bowl.

Heat vanilla frosting in its container (make sure you pull off all the foil lining) in microwave for about 60 seconds or until completely melted.

Pour the melted frosting in the bowl with the peanut butter and mix well.

Quickly pour the mixture into a 9x13 pan, allow fudge to set, cut into small squares, and enjoy!

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Shurfine

White Bread

$.88 1 Lb. LENNOX SUNSHINE ONLY. EXPIRES 12-31-15. PLU #804 ONE PER CUSTOMER PER COUPON.

11/6/15 4:44 PM

Lefers Heating & Air Conditioning, LLC 520 S. Dakota St., Chancellor, SD

Pumpkin Pie Squares Crust:

1 cup graham cracker crumbs 1/2 cup old-fashioned oats 1/4 cup brown sugar 1/4 cup butter, melted 2 tablespoons low-fat milk cooking spray

605-359-6576 Troy Lefers

Warm wishes this Thanksgiving season!

For all your

Heating & AC needs!

520 S. Dakota St., Chancellor, SD

605-359-6576 Troy Lefers

Warm wishes this Thanksgiving season!

For all your

Heating

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Filling: 2 cups canned pumpkin 2 eggs 3/4 cup sugar 3/4 cup low-fat vanilla yogurt 1/2 cup low-fat milk 1 teaspoon cinnamon 1 teaspoon pumpkin spice 1/4 teaspoon salt 1/2 cup pecans, chopped Topping: 2 tablespoons sugar 1 teaspoon cinnamon 1 cup plain nonfat yogurt

Lefers Heating & Air Conditioning, LLC

& AC needs!

with Cinnamon Sugar Yogurt Topping Heat oven to 350째F. In large bowl, mix together graham cracker crumbs, oats, brown sugar, butter and milk. Press into thin layer in a 9-by-13-inch pan greased with cooking spray. Bake for 10 minutes.

While crust is baking, in another bowl, beat together pumpkin through salt. Pour over crust and bake for 40 minutes or until set.

Sprinkle pecans over filling and bake another 10-15 minutes or until center is set. Cool slightly in pan.

Mix together sugar and cinnamon. Mix in yogurt.

Top each square with 1 tablespoon yogurt topping.

Pumpkin Pie Squares Crust:

with Cinnamon Sugar Yogurt Topping

1 cup graham cracker crumbs 1/2 cup old-fashioned oats 1/4 cup brown sugar 1/4 cup butter, melted 2 tablespoons low-fat milk cooking spray Filling: 2 cups canned pumpkin 2 eggs 3/4 cup sugar 3/4 cup low-fat vanilla yogurt 1/2 cup low-fat milk 1 teaspoon cinnamon 1 teaspoon pumpkin spice 1/4 teaspoon salt 1/2 cup pecans, chopped Topping: 2 tablespoons sugar 1 teaspoon cinnamon 1 cup plain nonfat yogurt

Heat oven to 350째F. In large bowl, mix together graham cracker crumbs, oats, brown sugar, butter and milk. Press into thin layer in a 9-by-13-inch pan greased with cooking spray. Bake for 10 minutes.

While crust is baking, in another bowl, beat together pumpkin through salt. Pour over crust and bake for 40 minutes or until set.

Sprinkle pecans over filling and bake another 10-15 minutes or until center is set. Cool slightly in pan.

Mix together sugar and cinnamon. Mix in yogurt.

Top each square with 1 tablespoon yogurt topping.

11/6/15 4:44 PM

EXCHANGE INSURANCE AGENCY

Box Cake Twist

Another twist on a boxed cake mix: Take one box of Spice cake mix, add one can of 15 oz pumpkin puree.

Pour into muffin tins and follow baking directions on box for delicious pumpkin muffins.

1 18 ounce box yellow cake mix 1 cup canned pumpkin puree 1/4 c water 2 Tbsp vegetable oil 2 large eggs 1 large egg white 6 ounces vanilla yogurt

“Your friendly, full-service agency!”

Give Us A Call For A Free Quote Sharon — Rich — Bonnie 206 S. Main St., Lennox Phone: 647-2853 Your Event Here

Preheat the oven to 350°.

Mix all ingredients and beat 1-2 minutes Pour batter into cake pan and bake about 20 minutes.

Frost with favorite frosting recipe and serve.

Advertise on our digital sign!

EXCHANGE INSURANCE AGENCY

Box Cake Twist

Another twist on a boxed cake mix: Take one box of Spice cake mix, add one can of 15 oz pumpkin puree.

Pour into muffin tins and follow baking directions on box for delicious pumpkin muffins.

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1 18 ounce box yellow cake mix 1 cup canned pumpkin puree 1/4 c water 2 Tbsp vegetable oil 2 large eggs 1 large egg white 6 ounces vanilla yogurt

“Your friendly, full-service agency!”

Give Us A Call For A Free Quote Sharon — Rich — Bonnie 206 S. Main St., Lennox Phone: 647-2853 Your Event Here

Preheat the oven to 350°.

Mix all ingredients and beat 1-2 minutes Pour batter into cake pan and bake about 20 minutes.

Frost with favorite frosting recipe and serve.

Advertise on our digital sign!

11/6/15 4:44 PM

EASY MICROWAVE CARAMELS

With a bounty of BEST WISHES at

Thanksgiving from all of us at

Riverview

Insurance Agency 605-498-0305 801 E. Ryan Drive, Ste C, Tea, SD www.riverviewins.com Open 8am-5pm weekdays & scheduled appointments

1 cup butter 2.5 cups packed brown sugar 1 cup light karo corn syrup 1 14 oz. can Eagle Brand sweetened condensed milk 1 tsp. vanilla Generously butter a 9×13 inch pan and set aside.

In a large microwave safe bowl melt butter.

Add all the remaining ingredients except the vanilla and mix well.

Microwave on full power for 4-5 minutes.

Remove from microwave and whisk.

Microwave on high for another 4-5 minutes.

Whisk again. Microwave an additional 4-5 minutes.

Whisk while adding the vanilla.

Pour the caramel mixture into the 9×13 inch pan.

Let cool for 1 – 2 hours.

Using a knife, cut into bite size portions and wrap in wax paper.

Keep refrigerated.

EASY MICROWAVE CARAMELS

With a bounty of BEST WISHES at

Thanksgiving from all of us at

Riverview

Insurance Agency 605-498-0305 801 E. Ryan Drive, Ste C, Tea, SD www.riverviewins.com Open 8am-5pm weekdays & scheduled appointments

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1 cup butter 2.5 cups packed brown sugar 1 cup light karo corn syrup 1 14 oz. can Eagle Brand sweetened condensed milk 1 tsp. vanilla Generously butter a 9×13 inch pan and set aside.

In a large microwave safe bowl melt butter.

Add all the remaining ingredients except the vanilla and mix well.

Microwave on full power for 4-5 minutes.

Remove from microwave and whisk.

Microwave on high for another 4-5 minutes.

Whisk again. Microwave an additional 4-5 minutes.

Whisk while adding the vanilla.

Pour the caramel mixture into the 9×13 inch pan.

Let cool for 1 – 2 hours.

Using a knife, cut into bite size portions and wrap in wax paper.

Keep refrigerated.

11/6/15 4:44 PM

Pecan Pie Cookies 1/4 cup butter 1/2 cup confectioners’ sugar 3 tablespoons light corn syrup 3/4 cup finely chopped pecans 2 cups all-purpose flour 1 teaspoon baking powder 1 cup brown sugar, packed 3/4 cup butter, softened 1 egg 1 teaspoon vanilla extract Melt 1/4 cup of butter in a saucepan, and stir in the confectioners’ sugar and corn syrup until the sugar is dissolved. Bring to a boil over medium heat, stirring often, and stir in the pecans until well combined. Refrigerate the mixture for 30 minutes to chill.

Preheat oven to 350°F. Sift the flour and baking powder together in a bowl, and set aside.

Beat brown sugar, 3/4 cup butter, egg, and vanilla extract in a large bowl with an electric mixer on medium speed until the mixture is creamy, about 2 minutes. Gradually beat in the flour mixture until well mixed. Pinch off about 1 tablespoon of dough, and roll it into a ball. Press the dough into the bottom of an ungreased cupcake pan cup, and use your thumb to press the dough into a small piecrust shape, with 1/4-inch walls up the sides of the cupcake cup. Repeat with the rest of the dough. Fill each little crust with about 1 teaspoon of the prepared pecan filling. Bake in the preheated oven until the cookie shells are lightly browned, 10 to 13 minutes.

Watch closely after 10 minutes. Let the cookies cool in the cupcake pans for 5 minutes before removing to wire rack to finish cooling.

Call 647-2284 or visit www.lennoxnews.com

Give a gift that lasts all year…

a subscription

to your local paper!

Call 214-5277 or visit www.teaweekly.com

Pecan Pie Cookies 1/4 cup butter 1/2 cup confectioners’ sugar 3 tablespoons light corn syrup 3/4 cup finely chopped pecans 2 cups all-purpose flour 1 teaspoon baking powder 1 cup brown sugar, packed 3/4 cup butter, softened 1 egg 1 teaspoon vanilla extract Melt 1/4 cup of butter in a saucepan, and stir in the confectioners’ sugar and corn syrup until the sugar is dissolved. Bring to a boil over medium heat, stirring often, and stir in the pecans until well combined. Refrigerate the mixture for 30 minutes to chill.

Preheat oven to 350°F. Sift the flour and baking powder together in a bowl, and set aside.

Beat brown sugar, 3/4 cup butter, egg, and vanilla extract in a large bowl with an electric mixer on medium speed until the mixture is creamy, about 2 minutes. Gradually beat in the flour mixture until well mixed. Pinch off about 1 tablespoon of dough, and roll it into a ball. Press the dough into the bottom of an ungreased cupcake pan cup, and use your thumb to press the dough into a small piecrust shape, with 1/4-inch walls up the sides of the cupcake cup. Repeat with the rest of the dough. Fill each little crust with about 1 teaspoon of the prepared pecan filling. Bake in the preheated oven until the cookie shells are lightly browned, 10 to 13 minutes.

Watch closely after 10 minutes. Let the cookies cool in the cupcake pans for 5 minutes before removing to wire rack to finish cooling.

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Call 647-2284 or visit www.lennoxnews.com

Give a gift that lasts all year…

a subscription

to your local paper!

Call 214-5277 or visit www.teaweekly.com

11/6/15 4:44 PM

A harvest

of thanks to our many

customers & friends!

Red Velvet Cheesecake Brownie Bites For the brownies: 8 tablespoons (1 stick) unsalted butter, melted 1 cup sugar 1/4 cup unsweetened cocoa powder 1/2 teaspoon vanilla extract 1 Tablespoon red food coloring 1/8 teaspoon salt 1/2 teaspoon white vinegar 2 large eggs, lightly whisked 3/4 cup all-purpose flour For the cheesecake filling: 1 (8-oz.) package cream cheese, softened 3 Tablespoons sugar 1/2 teaspoon vanilla extract 1 large egg yolk BROWNIE BATTER: Preheat the oven to 350ยบF. Grease a mini muffin pan. In a large bowl, stir together the melted butter, sugar, cocoa powder, vanilla extract, food coloring and salt until combined and then stir in the white vinegar. Add the eggs and stir, fold in flour.

CHEESECAKE FILLING: Using a stand mixer, beat the cream cheese with the sugar, vanilla extract and egg yolk until combined. Transfer the cheesecake mixture to a piping bag. Using a small ice cream scoop, scoop about 1 Tbsp. of the brownie batter into the mini muffin pan. Pipe 1 tsp. of cheesecake mixture atop the brownie batter then top the cheesecake mixture with an additional 1 tsp. of brownie batter. Using a toothpick, swirl the brownie batter and cheesecake mixture together.

Bake the brownie bites for about 12 minutes or until the cheesecake mixture is fully baked.

A harvest

of thanks to our many

customers & friends!

Red Velvet Cheesecake Brownie Bites For the brownies: 8 tablespoons (1 stick) unsalted butter, melted 1 cup sugar 1/4 cup unsweetened cocoa powder 1/2 teaspoon vanilla extract 1 Tablespoon red food coloring 1/8 teaspoon salt 1/2 teaspoon white vinegar 2 large eggs, lightly whisked 3/4 cup all-purpose flour For the cheesecake filling: 1 (8-oz.) package cream cheese, softened 3 Tablespoons sugar 1/2 teaspoon vanilla extract 1 large egg yolk BROWNIE BATTER: Preheat the oven to 350ยบF. Grease a mini muffin pan. In a large bowl, stir together the melted butter, sugar, cocoa powder, vanilla extract, food coloring and salt until combined and then stir in the white vinegar. Add the eggs and stir, fold in flour.

CHEESECAKE FILLING: Using a stand mixer, beat the cream cheese with the sugar, vanilla extract and egg yolk until combined. Transfer the cheesecake mixture to a piping bag. Using a small ice cream scoop, scoop about 1 Tbsp. of the brownie batter into the mini muffin pan. Pipe 1 tsp. of cheesecake mixture atop the brownie batter then top the cheesecake mixture with an additional 1 tsp. of brownie batter. Using a toothpick, swirl the brownie batter and cheesecake mixture together.

Bake the brownie bites for about 12 minutes or until the cheesecake mixture is fully baked.

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11/6/15 4:44 PM