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Holiday Cookbook 2016

Make their dreams come true this holiday season!

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Holiday Cookbook


Courses ..


Appetizers & Snacks .................


Sweets .............


Soups, Salads & Sides ..................


Drinks ..............


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November, 2015 Reporter Herald—

1935 Main St. Longmont (303) 774-1557

Holiday Cookbook 3

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Holiday Cookbook


Courses ..


Appetizers & Snacks .................


Sweets .............


Soups, Salads & Sides ..................


Drinks ..............


Your Locally Owned and Operated Headquarters for Billiards, Darts, Ping Pong, Foosball, Gameroom Furniture and

So Much More! FREE Delivery & Set Up FREE Play Package ($300 value)

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Westcott 3500 S. College Ave. Fort Collins (970) 226-3900

An elegant, solid wood table, the Westcott features two hidden storage drawers. Perfect for keeping everything organized, it is also great where space is limited.

November, 2015 Reporter Herald—

1935 Main St. Longmont (303) 774-1557

Holiday Cookbook 3

Appetizers & Snacks Fresh Jalapeño Cranberry Relish From




o f Annlee Keil


1 12-ounce bag cranberries, chop fine 1 bunch cilantro, chop fine 1 bunch green onions, chop 1 jalapeño pepper, chop fine (keep seeds in relish if you like a hotter relish) 2 limes, zest and juice 3/4 cup sugar dash of salt

Sweet Dill Pickles From the Kitchen of: Betty Nedbalek Ingredients

1 jar dill pickles (Pour off liquid) 2 cups sugar 1/2 cup water 1/2 cup white vinegar Directions

Heat until sugar dissolves Let cool and pour over pickles Refrigerate - ready next day


Mix all ingredients a day or two before you plan to serve. Keep refrigerated. Great with Turkey!

Makes two quarts.

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4 Holiday Cookbook

Reporter Herald—

November 2016

Appetizers & Snacks Artichoke-Chili Dip From the Kitchen of: Ginger Huggins Ingredients

1 14-oz can artichoke hearts, drained and chopped 1 4-oz can green chili peppers, rinsed, seeded and chopped 1 cup grated Parmesan cheese 1 cup mayonnaise or salad dressing Tortilla Chips breadsticks Directions

Combine the chopped artichoke hearts, chopped chili peppers, cheese and mayonnaise or salad dressing. Turn mixture into an 8-inch round baking dish. Bake in a 350 degree oven about 20 minutes or till heated through. Serve warm with tortilla chips and breadsticks. Makes about 2 2/3 cups.

May peace and love be with you this Christmas.

All faiths or beliefs are welcome.

November 2016

Reporter Herald—

Holiday Cookbook 5

Appetizers & Snacks Chicken Wing Dip

3 cans chicken, drained (or about 2 cups shredded cooked chicken) 8 ounces Frank’s Red Hot (or more if you like it spicy) 1 cup blue cheese crumbles 1 cup Jack cheese, shredded

From the kitchen of: Misty Kaiser Ingredients

2 blocks cream cheese 10 ounces Blue cheese dressing 1/2 cup celery, chopped 1/2 cup carrot chopped


Preheat oven to 350°.

Place in a 9-x9-inch baking dish. Top with Jack cheese and back for 30 minutes until cheese is bubbly. Serve hot with tortilla chips.

Cheese Fondue From the Kitchen of:

In medium saucepan, over medium-low heat, blend cream cheese and dressing until smooth. Remove from heat and mix in celery, carrots, chicken, Red Hot and blue cheese crumbles.

Spicy Beef Dip

From the Kitchen of:

Mary Ann Goodwater

Pamela Hall


Clove of garlic 3/4 cup Sauterne Wine (French sweet white wine) 1/2 pounds Swiss cheese grated 1/2 pounds Gruyere cheese grated 1/4 cup Sauterne Wine 3 tablespoons Cornstarch 1/4 teaspoon Baking Soda Diced Bread Cubes


1 pound ground beef 1 cup chopped onion 1 clove garlic or garlic powder 1 (8 ounces) can tomato sauce 1/3 cup ketchup 8 ounces cream cheese (softened) 1/3 cup parmesean cheese 1 teaspoon oregano 1 teaspoon sugar


Rub the pot with clove or garlic. Heat 3/4 cup Sauterne till bubbly. Add Swiss and Gruyere cheeses and still till melted.


Mix together 1/4 cup Sauterne and cornstarch till smooth and stir into the cheese mixture. Just before serving, stir in 1/4 teaspoon baking soda. This keeps the mixture from being stringy.

Stir in tomato sauce, ketchup and spices. Cover and simmer for 10 minutes.

Dip bread cubes into mixture with fondue sticks and enjoy!

Drain off fat. Add Cheeses and stir until melted. Serve with Doritos.

In a frying pan, cook beef, onion and garlic until done.

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6 Holiday Cookbook

Reporter Herald— November 2016

Soups, Salads & Sides White Chicken Chili From the Kitchen of:

David Selzler

Serves 10 Ingredients

1 medium onion, chopped 2 cloves garlic, minced 1 Tablespoon olive oil 4 cooked, boneless, skinless chicken breast halves, chopped 2 cans (14 ounces each) chicken broth 1 can (4 ounces) chopped green chilies 2 teaspoons ground cumin

ies, cumin, oregano and cayenne pepper. Bring to a boil. Reduce heat to low.

2 teaspoons diced oregano 1 1/2 teaspoons cayenne pepper 3 cans (14.5 each) Great northern beans, drained and divided 1 cup shredded Monterey Jack Cheese

With a potato masher, mash one can of beans until smooth. Add to saucepan and add remaining beans to saucepan.


Simmer 20 to 30 minutes or until heated thoroughly.

In a large saucepan over medium heat, cook onions and garlic in oil for 10 minutes till onions are tender.

Top each serving with cheese and jalapeño pepper if desired.

Add chicken, chicken broth, green chil-

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Reporter Herald—

Holiday Cookbook 7

Soups, Salads & Sides Sweet Potato Crunch

Roasted Brussels Sprouts w/ Sticky Bacon Glaze

From the Kitchen of: Bonnie McDonald Ingredients

From the Kitchen of:

3 eggs 1 1/2 cup corn flakes 1 cup chopped pecans

5 sweet potatoes - mashed 1 stick butter + 1/2 stick, melted 1/2 cup brown sugar 1/2 cup sugar

Eric Clayton, Executive Chef/Henrys Serves 4 Ingredients


Preheat oven to 350° Mix 1 stick butter, 1/2 cup brown sugar, 1/2 cup sugar, and 3 eggs into mashed sweet potatoes. Place in buttered casserole dish. Top with corn flakes and nuts and remaining 1/2 stick melted butter. Bake 20 to 30 minutes.

Stuffed Pepper Soup From the Kitchen of:

1 pound Brussels sprouts To coat olive oil 4 each thick sliced bacon, diced ¼ cup yellow onion, diced 1 teaspoon garlic, minced 2 tablespoons Balsamic vinegar ½ cup brown sugar 1 tablespoon whole grain mustard ½ cups white wine To taste salt and pepper Directions

Lisa Melville (Grandma’s recipe)

Preheat oven 425°.

Serves 4-6

Halve Brussels and remove any ugly leaves or stalks. Toss with olive oil, salt, and pepper. Place on a lined sheet tray single layer. Bake at 425 for 30 min.


1 1/2 cups cooked rice 2 cups green peppers, chopped 2 beef bouillon cubes 1/4 cup packed brown sugar 2 teaspoons salt

1 teaspoon pepper 2 pounds ground beef 1 28 ounces can tomato sauce 1 28 ounces can diced, undrained tomatoes

Render bacon over low heat until crispy. Remove from pan and drain. Cook onion and garlic in bacon fat until softened.


In a large pot, brown ground beef, drain.

Add vinegar, brown sugar, mustard, and wine. Reduce until thick and syrupy.

Add the remaining ingredients, bring to a boil.


Reduce heat, cover and simmer for 30 to 40 minutes or until peppers are tender.

Toss Brussels in sauce, serve immediately.

(Left to Right) Tyler Rusch Kevin Dunnigan CERTIFIED FINANCIAL PLANNER TM CERTIFIED FINANCIAL PLANNER TM Professional Professional (970) 622-7408 (970) 622-2366


Paul Hummel Chartered Financial Consultant TM (970) 669-9720

Andrew Moore Investment Representative (970) 613-2185

Investment Centers of America, Inc. (ICA), member FINRA, SIPC, a Registered Investment Advisor, is not affiliated with Guaranty Bank and Trust Company. Securities, advisory services and insurance products are offered through ICA and affiliated insurance agencies and are *not insured by the FDIC or any other Federal Government agency* not a deposit or other obligation of, or guaranteed by any bank* subject to risk including the possible loss of principal amount invested.

8 Holiday Cookbook

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Located In: Guaranty Bank & Trust Company

November 2016

For store hours or to ďŹ nd a location near you, visit 9482

November 2016

Reporter Herald—

Holiday Cookbook 9

Soups, Salads & Sides Corn Casserole

Sweet Potato Crunch

From the Kitchen of: Delores Payne

From the Kitchen of:


Pamela Hall


2 eggs lightly beaten 1 package (9 ounces) Jiffy corn muffin mix 1 can (17 ounces) whole kernel corn 1 can (17 ounces cream-style corn 1 cup fat free sour cream 1/2 cup melted margarine Directions

2-3 medium sweet potatoes, cooked 2 eggs 1/3 cup evaporated milk 1 stick butter 3/4 cup sugar 1 teaspoon vanilla

Preheat oven to 350°.


TOPPING 1 cup brown sugar 1/2 tsp baking powder 1/2 cup flour 1/4 tsp salt 1/3 cup butter, soft 1/2 cup chopped nuts

Preheat oven to 350 degrees.

Combine all ingredients and mix well. Place in greased 13x9-inch baking pan.

Mix all ingredients together with a mixer. Pour into greased 2 quart casserole dish.

Bake for 35 minutes.

TOPPING Mix together and crumble on top of sweet potato mixture. Bake for 30 minutes.

(Can use mexican style kernel corn for color)

Taco Soup 1 can yellow hominy 1 can white hominy 1 can sliced potatoes Garlic, salt and pepper to taste

From the Kitchen of: Carol Brockman Ingredients

1 1/2 pounds Hamburger (cooked and drained) 1 envelope Ranch Dressing mix 1 envelope Taco Seasoning mix 2 cans tomatoes 1 can green beans 1 can pinto beans 1 can kidney beans

LEt uS



Holiday Season!

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10 Holiday Cookbook


Cook hamburger with garlic, salt and pepper. Add all other ingredients - do not drain cans of vegetables. Simmer until heated through.




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Reporter Herald—

630 E. 29th / Showtime Center Between Showtime and Loveland Coff ffee

(970) 663-7130

November 2016

Soups, Salads & Sides

Ore Ida Mexi Corn Mashed Potato Bake

Corn Casserole From the Kitchen of: Marge McCoy

From the Kitchen of:


Fran Huntsman Twin Sisters Cafe Serves 6

1 can cream style corn 2 eggs beaten 3/4 cup milk or 3/4 cup evaporated milk


1 cup butter or margarine 1 cup milk 1/2 cup Monterey Jack cheese 1 package (4 ounces) cream cheese, softened 1/2 teaspoon salt 1 package (22 ounces) Ore-Ida Mashed Potatoes or 2 1/4 cups instant mashed potato flakes 1 can (15 1/4 ounces) fresh cut fiesta corn with red and green peppers, drained 1/2 teaspoon chili powder 1 tablespoon dried cilantro Directions

Melt butter in a 2 quart microwave safe bowl for one minute on high. Add milk and cream cheese. Cook on high for an additional minute, until cream cheese is softened. Remove bowl from microwave. Add cheese and salt. With electric mixer on low speed, add frozen potatoes or instant flakes into milk mixture until blended. Stir in corn, 1/2 tablespoon of cilantro and chili powder. Spoon into lightly greased 2 1/2 quart baking dish. Bake at 350° for 10 to 15 minutes. Sprinkle with remaining cilantro.

3 tablespoons butter 1/4 teaspoon paprika 1 cup crushed saltine crackers


Mix all ingredients except paprika. Pour into a buttered 2 quart baking dish. Sprinkle paprika on top. Bake 350° for 30 minutes. If using a glass dish, bake 25 minutes.

Mexican Beef Stew From the Kitchen of: Joan Wilshire Ingredients

1 pound stew beef cut into 1-inch pieces 2 tablespoons flour 1 tablespoon oil plus more if needed 1 can (15 ounces) black beans 1 medium carrot, chopped 1 medium onion, chopped 2 garlic cloves, minced

1 (10 ounces) can diced tomatoes with green chilies or diced tomatoes without chilies 1 (15 ounces) can beef broth 1 cup frozen corn 1 1/2 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon black pepper


Coat beef with flour, brown in oil. Place beans, carrots, onions, garlic in a slow cooker. Top with beef. Add tomatoes, broth, chili powder. Cover and cook on low 7 hours or on high for 3 1/2 to 4 hours. Then add the frozen corn and cook 10 minutes more. Serve with corn bread.

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November 2016

Reporter Herald—

Holiday Cookbook 11

Soups, Salads & Sides Spinach Squares

Mexican Beef Stew

Eileen Maelzer 1 bunch spinach (or 4 cups chopped) 3 eggs 1 cube butter 1 cup flour 1 cup milk 1 teaspoon salt 1 teaspoon baking powder 1/2 to 1 pound shredded jack cheese

From the Kitchen of: Joan Wilshire

From the Kitchen of:



1 pound stew beef cut into 1-inch pieces 2 tablespoons flour 1 tablespoon oil plus more if needed 1 can (15oz) black beans 1 medium carrot, chopped 1 medium onion, chopped 2 garlic cloves, minced

1 (10 ounces) can diced tomatoes with green chilies or diced tomatoes without chilies 1 (15 ounces) can beef broth 1 cup frozen corn 1 1/2 teaspoon chili powder 1 teaspoon ground gumin 1/2 teaspoon salt 1/4 teaspoon black pepper

Preheat oven to 350°. Melt butter in 9x13-inch pan. Beat eggs. Add flour, milk, salt and baking powder. Fold in cheese and spinach. Spread onto pan over butter Bake for 35 minutes. Cool 30 minutes before cutting into squares. Freezes well.


Coat beef with flour, brown in oil. Place beans, carrots, onions, garlic in a slow cooker. Top with beef. Add tomatoes, broth, chili powder. Cover and cook on low 7 hours or on high for 3 1/2 to 4 hours. Then add the frozen corn and cook 10 minutes more. Serve with cornbread

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12 Holiday Cookbook

Reporter Herald—

November 2016

Main Courses Garlic Shrimp & Pasta From the Kitchen of:

Kathy Day, J Days Appliance (Recipe

from Serves 4


In a small bowl, stir together cornstarch, broth and lemon juice until smooth. Set aside.


2 teaspoons cornstarch 1 (14.5 ounces) can chicken broth 3 teaspoons lemon juice 2 teaspoons olive oil 1 pound easy peel shrimp, shelled

4 cloves garlic, minced 3 teaspoons fresh or 1 teaspoon dried parsley 8 ounces extra thin spaghetti, cooked 1/8 teaspoon ground red pepper

Heat oil in 10-inch skillet over medium-high heat. Cook shrimp, garlic, and red pepper until shrimp turns pink. Do not overcook. Stir often. Remove from heat and set aside. In same skillet, add cornstarch mixture and cook until mixture boils and thickens, stirring constantly. Return shrimp to skillet, along with cooked spaghetti. heat. Add parsley and red pepper. Makes 6 1/2 cups. This meal is very light and delicious. Enjoy!

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Reporter Herald—

Holiday Cookbook 13

Main Courses Sweet Potato Casserole

Broccoli Casserole

From the Kitchen of: Ginger Huggins

From the Kitchen of: Marge



3 medium to large sweet potatoes 1/2 cup butter 1/2 cup sugar (to taste) 1 egg - well beaten in 8 ounce cup add enough milk to the egg to make 1 cup 1 teaspoon vanilla 1 teaspoon cinnamon 1/4 teaspoon nutmeg or to taste mini Marshmallows


1/4 cup chopped onion 6 tablespoons butter 2 tablespoons flour + 1/2 cup water 1 jar (8 ounces) Cheese Whiz 2 packages (10 ounces each) frozen Broccoli-chopped thawed and drained 3 eggs-beaten 1/2 cup cracker crumbs (saltines or Ritz crackers) Directions

Preheat oven to 325°. Directions

Peel and boil potatoes in water with a pinch of salt, until very tender. Drain and mash potatoes with butter. Add sugar, add milk-egg mixture. Add vanilla and spices - mix well. Butter a casserole dish.Place mini marshmallows on bottom of dish - top with sweet potato mixture. Place a few marshmallows across top of potatoes and bake Bake at 350-400 degrees - until set and slightly brown.

Saute onion in 4 tablespoons butter for 3 minutes, add flour, water and bring to boil, stir until thickened. Add cheese. Combine broccoli and eggs then add to cheese mix. Turn into a greased 1 1/2 to 2 quart casserole dish. Cover with crumbs and dot with remaining 2 tablespoons butter Bake 325 degrees for 30 minutes

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14 Holiday Cookbook

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November 2016

Main Courses Egg Muffins From the Kitchen of: Ethel Williams, Papillion, NE Ingredients

1.5 cups chopped meat and/or vegies (crisp bacon, ham, green pepper, onions) 3/4 cups shredded cheese, your choice 8 large eggs 2/3 cup milk Salt and pepper Directions

Preheat oven to 350°. Spray muffin pan. I use the large muffin tin. Add 2 tablespoons meat/veggies and 1 tablespoon cheese to each muffin cup. In a medium bowl whisk together eggs, milk, salt & pepper. Pour into muffin cups, filling each 3/4 full. Bake 20-25 minutes until centers are set. Remove from oven and cool 5 minutes. I serve with salsa on the side. Note: I think mixing the meat/veggie/cheese into the egg mixture would be a better muffin.

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Reporter Herald—

Mark Ruby Jeweler Holiday Cookbook 15

Main Courses Hamburger Fry Pan Supper

Southwestern Veggies

From the Kitchen of: Dolores Fuhrman

From the Kitchen of: Delores Payne



1 pound ground beef 1 medium onion (chopped) 2 medium potatoes (sliced) 2 cups shredded cabbage 2 cups sliced celery 1/2 cup water Salt and pepper to taste

1 package (10 ounces) frozen sliced okra 1 package (10 ounces) frozen whole kernel corn 1 or 2 cans (10 ounces ) diced tomatoes with green chilies 1 can (15 ounces) black beans, drained 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1 cup (4 ounces) shredded reduced fat cheddar cheese



In a large skillet, brown beef and onion - drain.

Combine veggies and spices in a large microwave-safe casserole.

Add remaining ingredients. Cover and simmer until vegetables are tender. Stir occasionally. Serves six.

Cover and cook 8 to 10 minutes on high until heated, stirring once. Sprinkle with cheese before serving. Makes six 1-cup servings.

16 Holiday Cookbook

Reporter Herald—

November 2016

Main Courses Smoked Turkey And Cheese Panini

By Linda Gassenheimer, Tribune News Service (TNS) Crisp crust, warm tasty fillings with melted cheese — no wonder paninis have become popular. Here’s a quick version filled with smoked turkey from the deli, roasted red pepper, fresh basil and goat cheese. There’s almost no prep work. The sandwich can be assembled in minutes. You don’t need a special panini press. Simply place the sandwich in a skillet and press it down with a lid that will fit inside the skillet. Continue to press until the panini is cooked. Or, place another skillet over the panini to press it down and add a large can or other weight on top. Ciabatta bread is the typical bread used

for a panini. It’s an Italian bread shaped like a slipper and takes its name from ciabatta, the Italian word for slipper. It’s long, wide and a little flat and perfect for sandwiches. You can use a large baguette, Italian sub roll or focaccia. Helpful Hints: — Shredded sharp cheddar cheese, Monterey jack cheese or a stronger cheese such as gorgonzola can be used instead of goat cheese. — Sliced ham or chicken can be used instead of turkey. — Saute the paninis over medium-low heat so the insides will warm and the crust will be crisp and golden brown, not black. Countdown: — Assemble panini and start to cook. Ingredients

1 ciabatta bread (about 8 ounces) 1 tablespoon olive oil 2 medium garlic cloves, crushed

1/2 pound sliced low-sodium smoked turkey breast 1/2 cup sliced, drained canned roasted red peppers 1/2 cup crumbled goat cheese 5 or 6 fresh basil leaves Olive oil spray Directions

Cut bread into 2 5-inch pieces and slice them open lengthwise. Spread olive oil on the top half and sprinkle garlic over the oil. Place turkey on the bottom half. Place roasted red pepper over the turkey. Sprinkle goat cheese over the red pepper and top with 5 or 6 basil leaves. Cover with the top half. Heat a nonstick skillet, large enough to hold both paninis, over medium-low heat and spray with olive oil spray. Add the paninis and press down with a lid. Saute 3 minutes. Turn over and press with a lid. Saute another 3 minutes. The cheese should be melted and the crust golden. Cook a few more minutes, if needed. Per serving: 620 calories (31 percent from fat), 21.2 g fat (8.9 g saturated, 9 g monounsaturated), 75 mg cholesterol, 42.6 g protein, 61.9 g carbohydrates 2.7 g fiber, 816 mg sodium. Yield 2 servings.

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Reporter Herald—

Holiday Cookbook 17


From the Kitchen of: Diane Bellamy via

Hot Fudge Sauce


From the Kitchen of:

Cranberry Decadent Cookies 1/4 cull all-purpose flour 1/4 cup coca powder 1 teaspoon cinnamon 1/8 teaspoon baking powder

6 tablespoons butter, softened 1/2 cup sugar 2 large eggs 8 ounces semi-sweet choco-

late chips, chopped 2 cups white chocolate, divided 1 cup dried cranberries a pinch of salt


Preheat oven to 350°. Grease large cookie sheets. Melt semi-sweet chocolate over low heat or in microwave and let cool. Combine dry ingredients, flour, cocoa, cinnamon, baking powder, salt. In a large bowl, cream butter. Add sugar and beat until light and fluffy. Add eggs and beat until smooth. Stir in melted chocolate. Add dry ingredients and mix well. Fold in one cup white chocolate chips and the dried cranberries. I f dough feels very soft or wet, chill for 10 minutes. Drop by teaspoons onto greased cookie sheets. Bake until cookies look dry and cracked but still feel soft when pressed lightly, about 8 minutes. Remove to rack and let cool completely. Place 1 cup white chocolate chips in a microwavable bowl and microwave on medium power for 30 seconds. Stir and continue microwaving for 10 seconds and stir again. Repeat just until white chocolate melts. Scrape melted white chocolate into a ziploc baggie. Snip off a very small corner of the baggie.

Betty Nedbalek Ingredients

1 1/4 cup sugar 1/4 cup cocoa 1/8 teaspoon salt 1 cup evaporated milk 1/4 cup butter or margarine - melted 2 tablespoons white corn syrup 1 teaspoon vanilla Directions

Combine dry ingredients in 1 qt casserole Blend in milk, butter and corn syrup. Cook on full power in microwave oven for 4 1/2 to 6 1/2 minutes or until mixture boils and sugar is dissolved. Stir twice during cooking time. Stir in vanilla. Let stand 5-10 minutes

Drizzle top of cookies with zig-zags of melted white chocolate. Cool until chocolate is set.

18 Holiday Cookbook

Reporter Herald—

November 2016

Sweets Chocolate Chocolate Chip Cake

Apple Macroon

From the Kitchen of:Vicki Skroch

From the Kitchen of: Phyllis Powderly


1 box devils food cake mix 1 large box instant chocolae pudding 1 cup sour cream 1 cup vegetable oil

4 eggs beaten 1/2 cup warm water 1 package (11 ounces) chocolate chips


Preheat oven to 350° degrees. Mix all ingredients in blender. It will be the consistency of bread batter. Fold in package of chocolate chips. Pour into bundt pan that has been greased and floured. Bake for 50-55 minutes. Cool cake for 10-15 minutes. Flip onto a plate - sprinkle with powdered sugar.

Real Easy Cheesecake

1ST LAYER 3 cups apples 1/2 cup sugar 1/2 teaspoon cinnamon 2ND LAYER 1 egg well beaten 1/2 cup sugar 1/2 teaspoon baking powder 3/4 cup flour 1 teaspoon vanilla 4 tablespoon melted butter 1/2 teaspoon salt Directions

Preheat oven to 350°. Butter bottom of 9-inch baking dish.

From the Kitchen of:Bonnie McDonald Ingredients

2 packages (8 ounces) softened cream cheese 3 eggs 2/3 cup sugar 1 teaspoon almond extract or vanilla


TOPPING 1 cup sour cream 3 tablespoons sugar 1 teaspoon vanilla

Layer apples on bottom of pan, sprinkle with sugar and cinnamon. Mix together the egg, ugar, baking powder, flour, vanilla, melted butter and salt. Pour over the top of the apples.


Preheat oven to 350°. Beat first 4 ingredients well. Pour into greased 9-inch pie pan.

Bake for 30 minutes until glazed or crusted. Serve with whipped cream.

Bake 25 minutes. Remove from oven and let cool. Beat rest of ingredients and pour over cake. Bake another 10 minutes. Top with strawberries or caramel.

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November 2016

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Holiday Cookbook 19

Sweets Baklava From the Kitchen of: Jeannie Loutas Ingredients

2 1/2 sticks melted unsalted butter 1 pound (about 4 cups) chopped walnuts, finely chopped use a food processor on low. 1 teaspoon ground cinnamon 1 cup granulated sugar 2 tablespoons lemon juice (about a 1/2 lemon) 1 teaspoon finely grated lemon peel

3/4 cup water 1/2 or 3/4 cup honey depending on how much you like honey 1 package (16 ounces) phyllo dough; thawed according to package instructions, if you haven’t worked with phyllo you have to work fast to make sure it doesn’t dry out. I recommend keeping it covered with a towel, while placing sheets. And I try to grab three or four sheets at a time.


If it’s frozen, thaw the phyllo according to package instructions.

one stack at a time then cover with the damp towel to keep from drying out.

and 15 minutes or until tops are golden brown.

Preheat oven to 325˚.

Place a total of nine sheets down to make the base, pulling out three phyllo sheets at a time into baking pan, brush the top sheet with butter once it’s in the pan before adding the next layer. Continue the same process for each layer of phyllo. Keep remaining phyllo covered with a damp towel at all times.

Remove from oven and immediately spoon the cooled syrup evenly over the hot baklava, it will probably sound like it’s sizzling. This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temperature

In a medium saucepan, combine 1 cup sugar, 1/2 to 3/4 cup honey, 2 tablespoons lemon juice, teaspoon lemon peel and 3/4 cup water. Bring to a boil over medium-high heat, stirring until sugar is dissolved, then reduce heat to medium-low and boil an additional 4 minutes without stirring. Remove from heat and let syrup cool while preparing baklava Pulse walnuts about 10 times in a food processor until finely chopped. In a medium bowl, stir together: walnuts and 1 teaspoon cinnamon. Melt butter, evenly baste brush the bottom and sides of the pan. Trim phyllo to fit your baking sheet. Trim

Spread about 1/5 of nut mixture (about 3/4 cup) over phyllo dough.

The best way to ensure that the syrup is absorbed, let the baklava sit 4-6 hours or overnight at room temperature.

Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat until you run out of nut mixture. Finish off with the remaining layers of buttered phyllo sheets. Brushing the top every third sheet. Pre-cut the pastry into in small squares or shapes. Bake a for 1 hour

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20 Holiday Cookbook

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November 2016

Sweets Poppy Seed Bread From the Kitchen of: Bonnie and Betty Ingredients

3 cups flour 2 1/4 cup sugar 1 1/2 teaspoon salt 1 cup oil 1 1/2 teaspoon baking powder 3 eggs 1 1/2 cups milk

1 1/2 teaspoon vanilla 1 1/2 teaspoon almond flavoring 1 1/2 teaspoon butter flavoring 2 tablespoons poppy seeds


Preheat oven to 325°. Mix all ingredients together. Pour into two greased and floured pans or can use four small pans. Bake 1 hour. Cool 10 minutes.

GLAZE: 3/4 cup sugar 1/2 teaspoon vanilla 1/2 teaspoon almond flavoring 1/2 teaspoon butter flavoring 1/4 cup orange juice.

In a small pan, heat glaze ingredients then poke holes in warm bread and pour over bread.

Granny Cake

Date Nut Pudding

From the Kitchen of: Ivan Malik

From the Kitchen of: Maxine Cherry Ingredients

1 pound chopped dates 1 teaspoon baking soda 1 1/2 cup boiling water 2 eggs 1 1/2 cup sugar 2 Tablespoons melted butter 1 1/3 cup flour 1 cup chopped nuts 1 teaspoon vanilla


1/2 cup brown sugar 1/2 cup chopped walnuts 1/2 cup milk 1/2 cup sugar 1/2 stick margarine Cool Whip (optional)

2 cups flour 1 1/2 cup sugar 1 teaspoon salt 1 teaspoon soda 20 ounces can crushed pineapple 2 eggs Directions

Preheat oven to 350°. In a large mixing bowl, combine 2 cups flour, 1 1/2 cup sugar, 1 teaspoon salt, 1 teaspoon soda. Add pineapple - DO NOT DRAIN Add 2 eggs - mix all together. Pour into 9x13-inch pan.


Preheat oven to 350 degrees. Add soda to boiling water over dates, add remaining ingredients. Bake at 25 to 30 minutes.

Mix 1/2 cup brown sugar and 1/2 cup nuts. Sprinkle over top. Bake for 40 minutes. In a pan, boil for one minute, 1/2 cup milk, 1/2 cup sugar, 1/2 stick margarine. Pour over hot cake. Can serve with or without Cool Whip


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November 2016

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Holiday Cookbook 21

Sweets Poor Mans Toffee

Texas Sheet Cake From the Kitchen of:

Barbara Kurzenhauser


For cake: 1 stick butter 1/4 cup crisco oil 1 cup water 4 tablespoons cocoa 2 cups sugar 2 cups flour 1 teaspoon cinnamon 1 teaspoon baking soda 1/2 teaspoons salt 1/2 cup buttermilk

2 eggs, beaten 1 teaspoon vanilla For icing: 1 stick butter 6 Tablespoons buttermilk 4 Tablespoons cocoa 1 16 ounces box powdered sugar - sifter 1 teaspoon vanilla 1 1/2 cups pecans or walnuts - chopped


For cake: Preheat oven to 350°. Combine butter, oil, cocoa, and water in saucepan. Cook and stir until boiling and remove from heat. Stir together sugar, flour, cinnamon, soda and salt. Add to hot cocoa mixture and mix until smooth. Add buttermilk, eggs and vanilla and beat well. Pour into greased 15 1/2 x 10 1/2 baking pan. Bake for 30 minutes. For icing: Combine butter, buttermilk, and cocoa in saucepan. Cook and stir until boiling Remove from heat and gradually blend in powdered sugar, then vanilla until smooth. Add nuts and stir. Pour over warm cake. Let cool

From the Kitchen of:

Debi Barna


1 package unsalted saltines 1 cup brown sugar 1 cup chopped nuts 2 sticks butter 12 ounces chocolate chips Directions

Preheat oven to 350°. Melt butter and brown sugar together. Place saltines in a single layer on greased cookie sheet. Pour melted butter and sugar over crackers. Bake for 10 minutes. Remove from oven and sprinkle chocolate chips over crackers. Let set for 5 minutes. Spread chocolate evenly over crackers. Refrigerate. Break into pieces

Orange Jello Dessert From the Kitchen of: Marge McCoy Ingredients

2 packages (3 ounces each) Tapioca Pudding Mix 1 package (3 ounces) orange jello 3 cups boiling water 1 carton cool whip,thawed 2 can (8-10 ounces) Mandarin oranges,drained Directions

Mix boiling water, tapioca pudding and orange jello in medium pan. Stir until dissolved. Bring to boil and cook until thick. Let cool. Blend in cool whip then mandarin oranges. Pour into a bowl and chill.

Banana Split Cake From the Kitchen of:

Karen Magrum Ingredients

4 mashed bananas 2 eggs 1 cup sugar 1/2 cup softened butter (1 stick) 1 teaspoon salt 1 1/2 teaspoon baking soda 1 1/2 teaspoon vanilla

22 Holiday Cookbook

1/3 cup milk 2 cups flour 1/2 cup chopped nuts 1 cup milk chocolate chips 1 cup coconut flakes small jar of maraschino cherries (1/2 cup chopped in half)


Preheat oven to 325°. Spray 9x13-inch pan. Mix all wet ingredients and add in dry ingredients. Spread in pan. Bake for 45 minutes. Cool, top with cream cheese frosting.

Reporter Herald—

November 2016


Peanut Butter Chocolate Chip Oatmeal Bars By Gretchen McKay, Pittsburgh Post-Gazette (TNS) If you’ve got school-aged children, you’re probably busy now that it’s fall. Between school, games, and other events, kids keep you running. They also can keep you baking for booster organizations to sell as fundraisers at the school concession stand. These ooey, gooey bars are sure to settle the cravings of sports fans. They combine the classic tastes of peanut butter and chocolate with rolled oats and are super easy to prepare. If you use an 8-by-8 inch pan, the bars will be quite thick and you’ll only get 16 pieces. For thinner bars or more of them, increase the size of the baking pan. Ingredients


PG tested. Makes 16 bars. 1 cup creamy peanut butter 1/3 cup honey or maple syrup 1/4 cup unsweetened applesauce 2 teaspoons pure vanilla extract 1/4 teaspoon kosher salt 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 cup white whole-wheat or all-purpose flour 1 cup rolled oats 1/4 cup milk 1/2 cup chocolate chips

Preheat oven to 350 degrees. Line an 8-by-8-inch baking dish with parchment paper so that you have some overhanging the sides like “handles,” then lightly coat with cooking spray. Set aside.

With mixer running on low speed, drizzle in milk and continue beating until incorporated. The batter will be very thick.

With an electric mixer in a large mixing bowl or in the bowl of a stand mixer fitted with a paddle attachment, beat together peanut butter, honey, applesauce and vanilla extract until smooth and evenly combined, about 3 minutes. Beat in salt.

Once dough is well combined, scrape it into prepared baking dish. Then press the top to make it even.

Sprinkle cinnamon, baking powder and baking soda over the top. Then, sprinkle flour and oats. Beat until combined and batter comes together.

With a wooden spoon or spatula, fold in chocolate chips.

Bake for 16 to 19 minutes, until bars are lightly golden and just set. (My bars took about 22 minutes, and were still fairly gooey, but in a good way.) Allow to cool completely, remove from the pan using the parchment paper overhang, then slice. —

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Holiday Cookbook 23


Pumpkin Fudge

Fudgy Button

From the Kitchen of: Emma White

From the Kitchen of: Dolores Fuhrman



1/2 teaspoon cinnamon 1/2 teaspoon allspice 4 tablespoons margarine 1 teaspoon vanilla

1 cup milk 3 cups sugar 3 tablespoons corn syrup 1/2 cup pumpkin dash of salt

2 tablespoons butter 1 1/2 teaspoon baking cocoa 1/2 cup confectioners sugar 1/2 teaspoon milk 2 tablespoons creamy peanut butter Directions


Combine milk, sugar, corn syrup, pumpkin, and salt in a large pan and cook over medium heat and stir constantly until boiling. When it comes to a full boil, soft ball stage, remove from heat. Beat in cinnamon, margarine, and vanilla. Beat until it’s thick and loses its gloss. Pour into buttered dish.

In a small sauce pan, melt the butter. Remove from heat and add cocoa and sugar. Mix well. Add milk and peanut butter. Mix well. Drop by teaspoon on waxed paper - flat tops. Refrigerate Yield about 1 1/2 dozen

Pumpkin Bars

Cream Cheese Pumpkin Bars

From the Kitchen of:

From the Kitchen of: Dolores Fuhrman



2 cups flour 2 teaspoon baking powder 2 teaspoon cinnamon 1 teaspoon baking soda 1/4 teaspoon salt 4 eggs 1 - 15 ounce can pumpkin puree 1 2/3 cup sugar 1 cup oil 3/4 cup chopped walnuts

1 1/3 cups flour 3/4 cup sugar, divided 1/2 cup packed brown sugar 3/4 cup cold butter 1 cup old fashioned oats 1/2 cup pecans 1 package cream cheese 2 teaspoons cinnamon 1 teaspoon allspice 1 teaspoon cardamom 1 teaspoon vanilla 1 can (15 ounces) pumpkin 3 large eggs Directions

Preheat oven to 350°.Mix flour, 1/4 cup sugar and brown sugar. Mix in butter. Stir in oats and pecans. Reserve 1 cup for topping. Press remaining crumbs mixture in 9x13-inch greased pan. Bake 15 minutes. In a bowl, beat cream cheese, spices and remaining sugar until smooth. Blend in pumpkin and vanilla. Add eggs. Mix well. Pour over crust. Sprinkle with reserved crumb mixture. Bake 23-25 minutes or until knife inserted comes out clean. Cool, cut into 48 squares.

24 Holiday Cookbook

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Pamela Hall

FROSTING 3 ounces cream cheese 1/4 cup butter, soft 1 teaspoon vanilla 2 cups powdered sugar 1-2 tablespoons milk Directions

Preheat oven to 350°. Mix all ingredients and pour into greased cookie sheet. Bake for 25-30 minutes. FROSTING Mix together and frost cooled cake. Can decorate with chocolate chips and walnuts.

November 2016


Snow White From the Kitchen of: Kevin Schnulle Ingredients

2 parts BACARDÍ Superior rum 1/2 part freshly squeezed lime juice 1/2 part freshly squeezed pineapple juice 2/5 part sugar syrup 1 fresh egg white Directions:

Pour the juice, syrup and egg white into a cocktail shaker and dry shake (without ice) to emulsify the egg white. Now fill the shaker with ice cubes and crushed ice and add the BACARDÍ Superior rum. Shake vigorously until the shaker is well frosted. Fine strain the mixture into a chilled glass.

November 2016

Hot Cocoa Supreme From the kitchen of:

Larry Shearer

Serves 4 to 6 Ingredients

2 cups powdered sugar 1 cup cocoa 2 1/2 cups powdered milk 1 teaspoon salt 2 teaspoons cornstarch Hot water Directions

Mix all ingredients in large bowl and be sure they are mixed completely. Heat 4 to 6 cups water in a tea kettle. Put 1/3 to 1/2 cups of the cocoa mixture in your cup and fill with hot water. Mix until the cocoa is completely dissolved. Seal the rest in air tight container. This mixture is also good with warm milk. Cook’s Note: For wintertime party, invite a few of your friends and set up a cocoa bar with cookies, etc. Provide ingredients that go with your cocoa...cinnamon sticks, caramel, whipped cream, almond milk, marshmallows, etc.Put on an old movie, pour the cocoa, settle back and enjoy.

Reporter Herald—

Holiday Cookbook 25

Drinks & Miscellaneous Bumper lavender crop scents the kitchen and flavors cocktails

By Leah Eskin, Chicago Tribune (TNS) Lavender strikes me as lazy. I’ve got a patchy patch, and every year I imagine the long, limp limbs will blossom into purple profusion. Instead I get a few pale buds and a few pale bees, who labor on bended knee to pry out the pollen. In spring, a pro dropped by and frowned at the leggy look. Trim, she commanded. And while the idea of cutting back to grow out seemed odd, apparently that’s the point of garden shears. Kneeling, I trimmed as told. In summer, the stumps furred over with pale green needles, then sprouted a tangle of tendrils. Each tendril spiked a small green rocket, tight with tiny green bombs. The bombs burst into purple profusion. I hummed, happily. The bees hummed, deliriously. In fall, as the blooms bristle, I shake out their confetti. In winter, it will scent the kitchen sweet and sunny. I shake up a toast to the fragrant flowers: honey, lemon, gin and lavender. Truly, it’s the bee’s knees.

THE BEE’S KNEES Prep: 5 minutes Makes: 1 cocktail


1 lemon 1/4 cup gin 2 tablespoons honey syrup (recipe follows) Ice Directions

Zest: Use a vegetable peeler to strip off a wide length of zest from the lemon. Use a fivehole zester to strip off some skinny lengths of zest. Halve and squeeze the lemon. Shake: Measure gin, syrup and 2 tablespoons lemon juice into a cocktail shaker. Add ice. Shake. Strain into a glass. Improvise: Say you can’t find the cocktail shaker. Use a pint jar with a screw top. Not as stylish, but does the trick. Garnish: Remember that wide strip of lemon zest? Fold it, yellow-side down, over the rim of the glass. Slide it around the rim. Garnish cocktail with a strip or two of the skinny zest. Or, if you’ve flavored the honey syrup, garnish with a few thyme leaves or lavender blossoms. Drink up. Honey syrup: Measure into a small saucepan 1/2 cup honey and 1/2 cup water. Set over medium heat, and stir until honey has dissolved, about 1 minute. You can get fancy here and add a few dried lavender flowers or a stem of fresh thyme. Let cool. Strain (if need be). Makes about 1 cup (enough for 8 drinks).

Every day should start freshly prepared.

26 Holiday Cookbook

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November 2016

Cookbook 2016