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hOLIDAY Cookbook



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hOLIDAY Cookbook

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Holiday Cookbook 3

Appetizers & Snacks Buffalo Chips From the kitchen oF: ingredients

Carol Brockman

1 pound ground beef 1 pound Velveeta Cheese, cut into cubes dash of garlic salt 1 pound Italian Sausage 1 teaspoon Oregano 2 loaves party rye bread

4 Holiday Cookbook

directions Cook ground beef and sausage - drain. Add cheese and stir until melted. Add seasonings. Spread on bread. Chill on cookie sheet for 30 minutes. Put in containers and freeze When ready to use, place on cookie sheet. Bake at 400 degrees for 6 minutes. Bake as few as you want at a time.

Reporter Herald—

November, 2015

Appetizers & Snacks Spanakopita

Spread half of the spinach and cheese mixture into pan and fold whatever overhanging dough over filling.

From the kitchen oF:

Andy Segal (Adapted from Greek recipe) Serves 8-10 people


3 tablespoons olive oil 1 stick of butter melted 1 bunch green onions, chopped 1 cloves garlic, minced 2 pounds spinach, rinsed and chopped 1 bunch of fresh basil, chopped 1/4 cup of red and yellow peppers 1/4 cup of diced tomato, seeded (optional) 2 eggs, lightly beaten 1 cup ricotta cheese 1 cup crumbled with oregano feta cheese one roll of phyllo dough sheets 1/4 cup olive oil Salt and pepper to taste

Lay two sheets of phyllo dough in prepared baking pan, and brush lightly with butter/olive oil mixture. Lay two additional sheets of phyllo dough on top, brush with butter/olive oil mixture, and repeat process with two more sheets of phyllo for each layer. Spread remaining spinach and cheese mixture into last layer of phyllo. Then layer six sheets, brushing with the butter/oil mixture every two sheets. Score the pie into square pieces. Bake in preheated oven for 45 to 60 minutes, until golden brown. Cut along scored squares and serve while hot. Note form Andy: Phyllo dries fast, so it is best to only unwrap the phyllo when you are ready to begin layering the sheets. Goes well with a Greek Salad made up of sliced cucumbers, tomatoes, red onions, feta cheese, greek olives, and topped with greek dressing.

directions Preheat oven to 350°. Lightly oil a 13x9-inch baking pan. Microwave butter to a liquid state and combine with 3 tablespoons of olive oil. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach, green onions, garlic, basil, oregano, red and yellow pepper, tomato and salt and pepper. Lay two sheets of phyllo dough in prepared baking pan, and brush lightly with butter/olive oil mixture. Lay another two sheets of phyllo dough on top, brush with butter/olive oil mixture, and repeat process with two more sheets of phyllo topping with butter/oil mixture. The sheets may overlap the pan.

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Holiday Cookbook 5

Appetizers & Snacks Chicken Wing Dip From the kitchen oF: ingredients

Misty Kaiser

2 blocks cream cheese 10 ounces Blue cheese dressing 1/2 cup celery, chopped 1/2 cup carrot chopped 3 cans chicken, drained (or about 2 cups

Burrata with pears and prosciutto

By Leah eskin, chicago triBune(tns)

Burrata is like that friend-of-a-friend you’re always running into. Suddenly everywhere. When did the soft cheese show up? How does everyone seem to know it? You squint, remembering cheeses past. There’s brie in the distance. And chevre, in that ’90s getup. You flip through Polaroids of tender taleggios and gritty manchegos. There’s a snapshot of fresh mozzarella loping toward the kitchen. It’s the hardworking sort that hustles lasagna onto the table, not the elegant type that frequents tastings. But there — in that faded black-andwhite. Doesn’t that look like mozzarella, yet different, more glam? It’s even got a topknot. That’s burrata — fresh mozzarella outside, creamy curds inside. The

6 Holiday Cookbook

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


Preheat oven to 350°.

until smooth. Remove from heat and mix in celery, carrots, chicken, Red Hot and blue cheese crumbles. 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.

In medium saucepan, over medium-low heat, blend cream cheese and dressing

cheese-making technique dates back nearly a century; the pale cheese it produces only lasts a day. Burrata, Italian for buttered. Right! Now you remember you were introduced before, that time, at that thing. You didn’t catch the name then, but you’ll make a point of remembering: burrata, the (sorta) new cheese in town. ———

Burrata Bites

Prep: 15 minutes Cook: 15 minutes Makes: 12 appetizers 1 ripe pear 2 tablespoons unsalted butter 1 coin fresh ginger, 1 1/4 inches thick 1/4 teaspoon crushed red pepper Olive oil 1 clove garlic, whole but bruised Kosher salt 12 slices baguette, each 1/2 inch thick Orange marmalade

Reporter Herald—

1 ball (4 ounces) burrata 6 thin slices prosciutto 1. Caramelize: Quarter pear the long way and cut out the core. (Leave skin on.) Cut crosswise into thin slices. Heat butter in a nonstick skillet over medium. Add pear slices, ginger and red pepper. Cook until pears are caramel-brown, about 10 minutes. Discard ginger. 2. Crisp: Set a large heavy skillet over medium heat. Add enough oil to coat the pan. Add garlic and a pinch of salt. When garlic begins to sizzle, add bread (in batches, if need be) and toast until golden brown, about 2 minutes per side. Discard garlic. Drain toasted bread on paper towels. 3. Build: Spread each slice of toasted bread with a thin layer of marmalade. Spread each with burrata. Top with a wisp of prosciutto, then a few slices of caramelized pear. Munch.

November 2015

Soups, Salads & Sides

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Holiday Cookbook 7

Soups, Salads & Sides Sweet Potato Crunch

From the Kitchen oF: ingredients

Roasted Brussels Sprouts w/ Sticky Bacon Glaze

Bonnie McDonald 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


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 at 20 to 30 minutes.

Stuffed Pepper Soup

From the Kitchen oF:

Lisa Melville (Grandma’s recipe)

Serves 4-6


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

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

From the Kitchen oF:

Eric Clayton, Executive

Chef/Henrys Serves 4


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 & pepper

directions Preheat oven 425°. 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 @ 425 for 30 min. Render bacon over low heat until crispy. Remove from pan and drain.


Cook onion and garlic in bacon fat until softened.

Add the remaining ingredients, bring to a boil.

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

In a large pot, brown ground beef, drain. Reduce heat, cover and simmer for 30 to 40 minutes or until peppers are tender.

White Chicken Chili From the Kitchen oF:

David Selzler

Serves 10


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

8 Holiday Cookbook

Toss Brussels in sauce, serve immediately.

1 cupan (4 oz) chopped green chilies 2 teaspoons ground cumin 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

chicken broth, green chilies, cumin, oregano and cayenne pepper. Bring to a boil. Reduce heat to low. With a potato masher, mash one can of beams 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. Add chicken,

Top each serving with cheese and jalapeno pepper if desired.

Reporter Herald—

November, 2015

Soups, Salads & Sides

Let’s e at:

Coconut Curry Lentil Soup

By Gretchen McKay, Pittsburgh Post-Gazette (TNS) Soup is an easy way to turn inexpensive ingredients into a filling meal for the whole family. I tasted this Indian-spiced soup during a Saturday sample-day visit to Whole Foods, and I liked it so much that I got the young guy serving it to write down the ingredients. Both gluten-free and high in fiber, the soup gets its protein from dry red lentils, a tiny humble-looking legume that becomes creamy and salmon pink when simmered in broth. I added spinach, but you could also use chopped or shredded chard or kale. It’s terrific with hot crusty bread for dipping. Note: No one wants to chip a tooth, so

before cooking, rinse lentils under running water and pick through them to remove any bits of stone that may have gotten mixed in. ———


PG tested 1 tablespoon coconut or olive oil 1 large onion, chopped 2 cloves garlic, minced 1 tablespoon minced fresh ginger 2 tablespoons tomato paste 2 tablespoons curry powder 1/2 teaspoon red pepper flakes (or more to taste) 4 cups vegetable broth 1 can coconut milk 15-ounce can diced tomatoes 1 1/2 cups dry petite red lentils, rinsed and sorted 2 to 3 handfuls chopped spinach, kale or other green

Salt and pepper to taste Chopped cilantro, chopped green onion and/or vegan sour cream for garnish In stockpot, heat coconut oil over medium heat and stir-fry onion, garlic and ginger a couple of minutes until onion is translucent. Add tomato paste, curry powder and red pepper flakes and cook for another minute. Add vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to boil, then simmer on low heat for 20 to 30 minutes until lentils are very tender. Season with salt and pepper. (If you’re going to freeze the soup, cool before storing in air-tight containers; soup can be re-heated over medium heat.) Just before serving, stir in spinach or other green and garnish with cilantro, green onions and/or sour cream. Serves 8 to 10. — Whole Foods


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Holiday Cookbook 9

Soups, Salads & Sides TesT KiTchen recipe:

Whip up some chili in time for the game By Susan Selasky, Detroit Free Press (TNS) Making a big pot of hearty and delicious chili is an easy way to feed hungry football fans. This chili is super easy thanks to using bloody mary mix. It doesn’t have a laundry list of ingredients, and with minimal chopping of ingredients comes together in under an hour. You can use any variety bloody mary mix, but I like to use a spicy version for a little kick. With the beef, go for ground if you’re in a hurry. But if you have a little time, use a whole cut of beef and cut it into a small dice. One of my favorites is flat iron steak, but any beef will do. A favorite tip for cutting the beef easily is to freeze it first for 20 minutes before slicing. ———


Makes: 8 cups / Preparation time: 10 minutes / Total time: 1 hour 1 tablespoon canola oil 1 large onion, peeled, chopped 1 1/2 pounds ground beef (such as sirloin) or any diced beef 2 cups favorite bloody mary mix (spicy preferred) 2 cans (14 ounces each) diced tomatoes with green chilies (or 28-ounce can diced tomatoes with juice) 2 cans (14 ounces each) kidney beans, drained and rinsed well 4 tablespoons (or more if you like) favorite chili powder, divided Corn chips Shredded cheese Sliced green onions Sour cream In a medium pot, heat the oil. Add the onion and sauté about

Wishing You The

Bloody Mary Beef Chili. (Kathleen Galligan/Detroit Free Press/TNS) 8 minutes until it becomes lightly golden brown. Add the beef and cook until it browns, breaking it up as it cooks. Stir in the bloody Mary mix and heat on medium-high, stirring and scraping up any browned bits on the bottom of the pan. Add the tomatoes, beans and 2 tablespoons of the chili powder. Stir well. Bring to just a boil and reduce the heat to a simmer. Cover slightly and simmer 30 minutes. Just before serving, stir in the remaining 2 tablespoons of chili powder. Serve with desired toppings. From and tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis based on regular canned diced tomatoes and using lean ground beef. 366 calories (32 percent from fat), 13 g fat (4 g saturated fat), 31 g carbohydrates, 32 g protein, 647 mg sodium, 72 mg cholesterol, 9 g fiber. ——— Contact Susan Selasky: 313-222-6432 or Follow her on Twitter @SusanMariecooks.

Season’s Best!!

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consider a Year end Planning Session!

Investment Centers of America, Inc. (ICA), member FINRA, SIPC, and a Registered Investment Advisor, is not affiliated with Home State Bank. Securities, advisory services and insurance products 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.

Located at: Home State Bank 935 n cleveland ave Loveland

10 Holiday Cookbook

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November, 2015

Soups, Salads & Sides Pre-Thanksgiving practice makes sweet potatoes perfect By Leah Eskin, Chicago Tribune (TNS) Seasonal is in, and we’re with the program. Keeps the grocery list chic and cheap. We’re especially keen about microseasonal. The chalk-flavored candy heart is sweet — one day a year. Likewise the dyed egg or candy cane. Scarcity, the economist has it, enhances value. Consider then the cook’s conundrum: Many a dish is best celebrated on occasion, at the big occasion. And yet, practice makes perfect. How to reconcile rare with well done? The puzzle comes to mind in fall, the runup to Thanksgiving. Eyeing the sweet potatoes lolling in their bin, we wonder how early we can call preseason. Will premature puree dampen enthusiasm for the big day? We boil a batch, mash it fine, season it sweet and spike it with rum. The golden mound with its buttery bite brings to mind the fall feast, but it holds its own on the weeknight plate. Maybe for the potato, practice is perfection.


Prep: 20 minutes Cook: 20 minutes Serves: 6 as a side dish 3 pounds sweet potatoes, peeled, cut into large chunks 1 tablespoon sugar 2 teaspoons kosher salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 6 tablespoons unsalted butter, cut into small cubes 1/4 cup heavy cream 3 to 4 tablespoons dark brown sugar 2 tablespoons dark rum, optional Directions Boil: Settle potatoes in a large saucepan. Add cold water to cover by 1 inch. Stir in sugar, salt, cinnamon, black pepper and cayenne. Bring to a boil, lower heat a bit and cook until potatoes turn tender (poke one with a skewer or fork), about 15 minutes. Dry: Drain potatoes. Return them to the empty pot set over low heat. Shake until potatoes dry out, about 3 minutes.

smash with a potato masher. Season: Set the bowl over a pan of simmering water. Gently stir in butter, cream and brown sugar. Add a little more of the spices, if you like. Stir in rum, if you like. Enjoy, even before Thanksgiving. Provenance: Adapted from a recipe by chef Cindy Wolf, Baltimore.

Rice: Press potatoes through a potato ricer into a large heatproof bowl. Or

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Holiday Cookbook 11

Main Courses

Ultimate Pizza

From the Kitchen oF:

Sara Luttes (Created by Cindy Francis) Serves 4


Pre-made or homemade pizza crust with an edge 2 Tablespoons olive oil Purple onion Artichokes Bell peppers Tomatoes

Zucchini Garlic Mushrooms Fresh spinach Sliced black olives Cuban black beans Your choice of any or all of the following: ground beef or turkey, bacon, shrimp, diced ham, pepperoni Pizza sauce 4 Cheese mexican cheese blend

In a frying pan, add the olive oil and sauté the onion, artichokes, bell peppers, tomatoes, zucchini, garlic and mushrooms. After a few minutes add the chopped spinach.


Bake for 5 minutes, rotate pizza and then another 3 to 5 minutes.

In another frying pan, cook the meats you wish to use. Put your favorite sauce on the pizza crust, load the toppings and meat, cover with the cheese and pepperoni.

Preheat oven to 550°.

“Take the time for what is really important and let me help you.” Located right here in Northern Colorado at Home State Bank Kevin Dunnigan, MBA, CFP® 300 East 29th St. Loveland, CO 80538 2014


We know the territory® Investment Centers of America, Inc. (ICA) member FINRA/SIPC and a Registered Investment Advisor, is not affiliated with home State Bank. Securities, advisory services and insurance products offered through ICA and affiliated insurance agencies are *not insured by the FDIC or any other Federal Government agency *not a deposit or other obligation of, or guaranteed by any bank of their affiliates *subject to risks including the possible loss of principal amount invested.

12 Holiday Cookbook

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November, 2015

Main Courses Seared Ahi Tuna Tacos with Mango Salsa From the Kitchen oF:

3B Dinner

From the Kitchen oF:

Kathy Day, J Days Appliance (Recipe from

Frigidaire) Serves 4

ingredients 1 1/2 lbs. yellowfin Tuna 8 tortilla shells 1/2 cup sour cream 1 tablespoon lime juice 1 tablespoon butter 1 bunch of cilantro 2 teaspoons grapeseed oil Spice Rub: 2 tablespoons paprika 1 tablespoon oregano

1 teaspoon cayenne 1/2 teaspoon sea salt 1 teaspoon black pepper Mango Salsa: 2 ripe mangos 1/2 cup red onion 1/2 cup cilantro 1 1/2 tablespoons lime juice 1 - 2 jalapenos


Spice Rub: Combine all spices for rub in a bowl. Brush your tuna with grape seed oil and cover the fish with your spices getting all sides coated. Mango Salsa: Peel and dice your mangos into small chunks and place in medium bowl. Finely dice red onions, jalapenos and cilantro and stir into the mango. Add lime juice, sea salt and pepper. Tuna: Melt butter in frying pan and sear your tuna (1 1/2 to 2 minutes per side) so the outside of fish is blackened but inside is still pink. Slice the seared tuna into thin strips. Combine sour cream and 1 tablespoon lime juice and stir together. Top each taco with a dollop of sour cream, two pieces of tuna and 2 to 3 tablespoons of salsa. Add a sprinkle of cilantro and enjoy.

Misty Kaiser (Reicpe by Martha Massey)


For Filling: 1 pound ground beef 1 onion chopped 1 bell pepper, chopped 15 ounces Ranch Style Beans 15 ounces whole stewed tomatoes, mashed For Cornbread: 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup milk 1/2 cup sifted flour 1/2 cup cornmeal 1 tablespoon sugar 1 egg, lightly beaten 2 tablespoons melted Crisco

directions Preheat oven to 400°. For Filling: Brown onions and peppers; set aside. Brown ground beef and drain. Stir in onions and peppers, beans and tomatoes. Spread into 9-x13-inch baking dish. For cornbread: Mix together dry ingredients. Stir in egg and melted shortening. Pour over the top of ground beef mixture. Bake for 25 minutes, until golden brown.

Happy Holidays from our family to yours! Tyler Rusch CERTIFIED FINANCIAL PLANNERTM Professional (970) 622-7408 Investment Centers of America, Inc. (ICA) member FINRA, SIPC, is not affiliated with Home State Bank. Securities, advisory services, and insurance products offered through ICA and affiliated insurance agencies are *not insured by the FDIC or any other Federal Government agency *not a deposit or other obligation of, or guaranteed by any bank or their affiliates *subject to risks including the possible loss of principal amount invested.

November, 2015

Kevin Dunnigan CERTIFIED FINANCIAL PLANNERTM Professional (970) 622-2366

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

Andrew Moore Investment Representative (970) 613-2185


Reporter Herald—


Holiday Cookbook 13

Main Courses BBQ Meatballs From the Kitchen oF:


Winter Longwolf - Remedy Massage (Family

Recipe) Serves 4-6


For Meatballs: 1 pound lean ground beef 1/2 cups quick -cook oats 1/4 cups minute rice 1/2 tablespoons chopped dried minced onion 1 egg salt & pepper to taste 1/2 cups milk For Sauce: 1 cup ketchup 1/2 cups water 2 tablespoons Vinegar 2 tablespoons Worcestershire sauce 4 T. sugar

Diane Littlefield

1 cup Bulgher Wheat 1/2 cup oil 2 lemons (juice and pulp) 1 teaspoon salt 1/2 teaspoons pepper 4 tomatoes 1 cucumber 1 red onion lots of parsley 1 green pepper 1 cup drained chick peas


Soak Bulgher Wheat in 1 cup water for 1 hour. Chop all vegetables small and add to wheat. Mix oil, lemon juice and pulp and salt and pepper. Pour over Bulgher mixture and let marinade and chill in fridge for at least 2 hours.


For Meatballs: Mix all meatball ingredients in a bowl and form into balls. Place in a 9x9 glass baking dish. For sauce: Mix all ingredients and pour over meatballs. Place foil over the top and bake 1 hour at 350 then uncover the last 10 minutes so they will brown lightly.

Squash & Shrimp Casserole From the Kitchen oF:

From the Kitchen oF: ingredients

Melissa Stewart

Serves 6


Seasoning: 1 large yellow onion- diced 3-4 cloves of garlic -minced 1/4 -1/3 cup of plain bread crumbs ( gluten - free bread crumbs can be substituted) 4-6 tablespoons of butter Salt & pepper 1 tablespoons Tony Chachere Seasoning

Cook’s Note: I add 2 crushed garlic cloves (optional), I also add slices of avocado when dished out and ready to be served only.

directions Preheat oven to 350°, Sauté oil onions, garlic, squash. Cook down then add Tony Chachere seasoning, once squash is completely soft add peeled and deveined shrimp and cook shrimp, 3 to 5 minutes. Drain squash & shrimp in strainer. Grease bottom of glass casserole 9-x11-inch dish with butter. Pour squash and shrimp mixture in casserole and small pieces of butter in mixture and cover top of casserole with bread crumbs. Bake for 20 to 25 min covered- 5 minutes uncovered to brown the bread crumbs. Serve hot as a side dish or main dish with a salad.

1.5-2 pounds shrimp (peeled & deveined) 6-8 medium yellow squash- peeled and diced 1 tablespoon of grape seed oil ( cooking oil)

14 Holiday Cookbook

Reporter Herald—

November, 2015

Main Courses Mama Norton’s Meatballs & Red Gravy From the Kitchen oF:

Melissa Stewart, Reporter-Herald (Momma Norton’s recipe) Serves 10-15


For meatballs: 6 pounds ground chuck (choice piece of meat freshly ground) 4-6 eggs 1 cup freshly grated domestic Romano cheese 1/4 to 1/3 can evaporated milk (add to right consistency, see recipe) Italian bread crumbs (add to right consistency, see recipe) Salt & pepper (to taste) Sweet basil to taste (chopped)

LEt uS


FOR YOU this Busy

Holiday Season!

that is not sticky on hands. Momma Norton’s meatballs were always on the large size. Meatballs placed on a pan of lightly greased with olive oil and bake in oven at 350 degrees. Turn over half way through and bake until done. Red Gravy: In large pot coat the bottom with olive oil, add other ½ of chopped seasoning and fry till soft, add tomato paste, add puree tomatoes, fill all cans with water add to gravy and add additional 8-9 cups of water, add sugar, basil, salt & pepper. Cook for 1 hour, add meatballs cook till done. Mama Norton always cooked angel hair pasta with her gravy. Cook your pasta with a little olive oil & salt in the water and cook till just al dente, drain and then put in big bowl with butter. Mix well. Serve your pasta with large serving of gravy, meatballs and lots of grated Romano cheese.

Seasoning: 4 onions 1 bunch of shallots 4 sticks of celery 10 toes of garlic 1/3 bunch of parsley ¼ medium green bell pepper Red Gravy: 6 12-ounce cans of Contadina tomato paste 1 large can of Progresso tomato puree 6 large cooking spoons of sugar (level spoons) ½ bag of Sweet basil to taste


For Meatballs: Mix ½ chopped seasonings together in big bowl with ground meat, eggs, cream, bread crumbs, grated cheese, salt and pepper and mix together well. Consistency should be enough to form into a ball

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Holiday Cookbook 15

Main Courses Slow Cooker Chicken Pot Pie From the Kitchen oF:

David Selzler Serves 4. Tip - tie the thyme and leaf together in kitchen twine to make them easier to remove before serving


8 ounces mushrooms - stems and pieces 4 carrots - peeled, and cut in 1” pieces 1 medium onion - finely chopped 1/3 cup all purpose flour 2 sprigs of thyme 1 bay leaf 1 1/2 pounds of boneless, skinless chicken thighs sliced crosswise Kosher salt Black pepper 1 sheet puff pastry (half a 17.3 ounces package) thawed 1 cup frozen peas 1 cup frozen green beans 1/3 cup heavy cream or half and half 1/2 cup chicken or vegetable stock

No matter how you look at it...

directions Heat slow cooker to high (it warms the ceramic faster) and add the mushrooms, carrots, onions, flour, thyme, bay leaf and chicken stock. Lay the chicken on top and season with a pinch of pepper. Cover the cooker and cook chicken and veggies for 7 hours on low or 4 hours on high. Half an hour before serving, taste the mixture for seasoning and add more salt or pepper if needed. Preheat your oven to 425°. Cut the defrosted pasty sheet into four circles using a cookie cutter or large glass. Place the pastry circles on a baking sheet lined with parchment paper and bake for about 10 minutes until golden. About 10 minutes before serving, add the frozen peas, green beans, and cream to the chicken and stir thoroughly. Cover and cook on high for 10 minutes more. Remove the thyme and bay leaf. Serve the chicken and vegetables in bowls topped with the pastry rounds.

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November, 2015

Golden Scarborough Fare Turkey

F r o m t h e K i t c h e n o F : JoEllen Amundson/Jenny Craig (Recipe by Jenny Craig) Serves 12 - 16, Serving size 4 oz.

Main Courses

Fold neck skin and fasten to back with skewers. Fold the wings under the back of turkey and return legs to back tucked position.

Place turkey, breast side up, on a rack in a large shallow roasting pan. Rub with salt, pepper and 2 Tablespoons canola oil. Insert oven safe thermometer into the thickest part of breast, being careful the pointed end of thermometer does not touch the bone. Roast turkey in preheated 450 degree oven for about 45 minutes. Reduce the heat to 325 degrees. Loosely cover with foil to prevent excessive burning.


1 - 10 to 12 pounds turkey 2 onions (cut in eighths) 3 stalks of celery (cut in chunks) 2 apples (cut in eighths) 2 Tbls. canola oil 1 bunch of each - parsley, sage, rosemary & thyme 1/2 teaspoons salt 1/2 teaspoons pepper 2 to 4 turkey skewers 2 cups low sodium chicken stock

During the rest of cooking time, baste with pan drippings and chicken stock every 20 minutes. Continue to roast until the thermometer registers 170 degrees - about 1 1/2 to 2 hours. Remove turkey from oven, cover in foil and allow it to rest for 15 to 20 minutes before carving. Place turkey on large platter and garnish with remaining fresh herbs. Carve to serve. Remove skin for lean serving.

directions Remove giblets and neck from turkey and discard. Rinse turkey with running water, drain well. Sprinkle 2 pinches of salt into the turkey cavity. Mix the onions, celery, and apple in a bowl with the herbs broken into sprigs. Place mixture in turkey cavity.

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Reporter Herald—

Holiday Cookbook 17


Razzle Dazzle Berry Trifle From the Kitchen oF: ingredients

Marge McCoy

1 1/2 cups boiling water 2 3-ounce packages raspberry gelatin 1 cup cold water 24 ice cubes 2 cups sliced bananas 1 21 ounce can blueberry pie filling 4 cups cubed angel food cake 1/2 cup orange juice 1 5 1/2-ounce package vanilla instant pudding 2 1/2 cups low-fat whipped topping

directions Combine boiling water and raspberry gelatin in large bowl. Stir about 2 minutes until gelatin dissolves. Add cold water and ice cubes and stir until slightly thick. Remove ice cube pieces and stir in blueberry pie filling - set aside. Place cake cubes in large clear bowl and sprinkle orange juice over them, toss to mix well. Spoon gelatin mixture over cubes. Add sliced bananas, mix lightly. Cover to chill for 30 minutes. Prepare instant pudding using 2 1/2 cups low-fat milk. Fold whipped topping into pudding and spread over gelatin mixture, cover and chill 2 hours or more. Garnish with blueberries and raspberries

18 Holiday Cookbook

Overnight French Toast From the Kitchen oF: ingredients

Bonnie McDonald

1/2 cup butter 1 cup brown sugar 2 tablespoons lite corn syrup 6 slices Texas Toast 6 eggs 1 1/2 cups milk 1 teaspoon vanilla Dash of salt

directions Melt butter in 9x13 inch dish in microwave. Add brown sugar, corn syrup. Mix well and microwave two minutes or use oven. Stir again. Lay bread on top of sugar mixture. Combine eggs, milk, vanilla and salt. Whip well. Pour over bread. Cover and refrigerate overnight. In the morning - Preheat oven to 350°. Bake uncovered for 45 to 60 minutes. When serving, invert bread so caramel is on top.

Reporter Herald—

November, 2015

Sweets Cranberry Carrot Sheet Cake

From the Kitchen oF:

Tia Banfield (Adapted by Tia from

different recipes) Serves 16

ingredients 2 Cups all-purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoons salt 1 teaspoon cinnamon 1 1/2 cups sugar 2 teaspoons vanilla 3 eggs

2 egg whites 1 cup mayonnaise 2 Cups shredded carrots 1 8-ounce can crushed pineapple 2/3 cups dried cranberries 1/2 cups chopped pecans or walnuts.

directions Preheat oven to 350°. Grease and flour 13x9” baking pan. Whisk together flour , baking soda, baking powder, cinnamon, and salt. In separate bowl cream together sugar, mayonnaise, eggs, egg whites, and vanilla until thoroughly blended. Slowly stir in flour mix.

Zucchini-Oat Dark Chocolate Chip Cookies From the Kitchen oF: ingredients:

Lois Wolf (Modified from

1 1/2 cups all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 cup butter, softened 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 cup peeled and shredded zucchini 1 cup quick oats 1 cup chopped nuts 1 2/3 cups (10-ounces package) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels

directions Preheat oven to 350°. Lightly grease baking sheets. Combine flour, cinnamon and baking soda in small bowl.

Fold in carrots, pineapple, cranberries, and nuts, mix well. Pour batter into prepared pan.

Beat butter, sugar in large mixer bowl until well combined. Add egg and vanilla extract, beat well.

Bake for 30 to 35 minutes or until wooden skewer comes out clean. Cool on wire rack for 10 minutes.

Add zucchini; gradually beat in flour mixture. Stir in oats, nuts and morsels. Drop by rounded teaspoon 2 inches apart onto prepared baking sheets.

Remove from cake pan by inverting onto flat platter, or cardboard cut to size and covered in foil or waxed paper. Let cool completely. Cooks note: This is great with cream cheese frosting, but can also be dusted with powdered sugar. Could also be adapted to a threepan layer cake.

Bake for 9 to 11 minutes or until light golden brown around edges. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Store in tightly covered container at room temperature.

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Reporter Herald—

Holiday Cookbook 19

Sweets French Toast With Blueberry Maple Compote

From the Kitchen oF:

Pumpkin Fudge From the Kitchen oF:

Kathy Day, J Days Appliance (Recipe from Frigidaire)

Emma Mae White

Serves four



For French Toast: 8 thick slices of bread 4 eggs 1/4 cup whipping cream 2 Tablespoons sugar 1/2 teaspoon vanilla 1 tablespoon lemon zest 1 teaspoon ground cinnamon 3 tablespoons Butter

1 cup milk 3 cups sugar 3 tablespoons corn syrup 1/2 cup pumpkin dash of salt 1/2 teaspoons cinnamon 1/2 teaspoons allspice 4 tablespoons margarine 1 teaspoon vanilla

For Blueberry Compote: 2 cups frozen blueberries 3 tablespoons maple syrup 1 tablespoon water 1/2 teaspoon ground cinnamon


Combine milk, sugar, corn syrup, pumpkin and salt in a large pan and cook over medium heat until boiling - stir constantly. When mixture comes to a full boil, reduce heat and simmer until mixture comes to a soft ball stage. Remove from heat.

directions For Blueberry Compote: Place 1 cup of the blueberries, water and cinnamon in saucepan. Bring to a simmer over medium heat. Reduce heat to medium low and continue simmering for 8 to 10 minutes.

Beat in cinnamon, allspice, margarine, and vanilla.

Add additional cup of blueberries and maple syrup and cook for 1 to 2 minutes longer. Remove from heat and set aside. For French Toast: In a medium bowl whisk together the eggs, sugar and whipping cream. Add the lemon zest, vanilla and cinnamon. Whisk until combined.

Once it cools, beat until thick and loses its gloss. Spoon into buttered dish and cut. REALLY GOOD!!

Add the butter to your griddle or frying pan. Dip bread in egg mixture one at a time getting all sides. Fry for 1 1/2 minutes per side until golden brown. Serve 2 pieces of French Toast with butter, Blueberry Compote and maple syrup.

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Reporter Herald—

November, 2015

Sweets Coconut-PineappleApplesauce Cookies From the Kitchen oF:

Ivan Malik

Makes five dozen cookies


2 1/2 cups flour 1 1/2 teaspoons baking powder 1 cup margarine

Mix flour and baking powder - set aside


Drop by teaspoons onto greased cookie sheet. Bake 15 minutes.

Beat margarine and sugar until light and fluffy. Add flour and baking powder. Add applesauce and pineapple. Stir in coconut. Cover and chill for two hours or until firm.

Preheat oven to 325°.

Russian Tea Cookies From the Kitchen oF:

1 1/4 cup sugar 2 eggs 1 teaspoon vanilla 1 teaspoon lemon juice 1/2 cup applesauce 1/2 cup crushed pineapple 1 cup coconut

Sara Luttes (Created by

Mrs. Ciccardini) Serves lots!

Yummy Yam-Graham - Pecan Muffins From the Kitchen oF: ingredients

Linda Wilson


1 cup butter 1/2 cup powdered sugar 1 teaspoon vanilla 2 1/4 cups flour 1/4 teaspoons salt 3/4 cup chopped nuts

1 1/2 cups whole wheat flour 1 cup coarse graham cracker crumbs 1/2 cup sugar 3/4 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cinnamon



2 cups peeled/grated yam 1/2 cup chopped pecans. 2 tablespoons soft margarine 8 ounces plain yogurt 2 eggs

Preheat oven to 400°.

Preheat oven to 375°.

Mix all ingredients well and form into 1-inch balls. Space 1 to 2 inches apart on baking sheet.

Whisk together first seven ingredients. Stir in pecans and yam.

Bake for 14 to 17 minutes.

Fill muffin tins. Bake for 22 min. or until done

In second bowl, whisk together margarine and yogurt about 30 seconds. Add eggs one at a time. Add to flour mixture and mix until moist

While hot, roll in powdered sugar. Cool. Roll in sugar again.

November, 2015

Reporter Herald—

Holiday Cookbook 21

Sweets Texas Sheet Cake From the Kitchen oF: ingredients

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

Strawberry/Rhubarb Pie (Low Fat)

From the Kitchen oF: ingredients

Mark Ruby, Sunspirit Designs


1 pound strawberries 3-4 stalks rhubarb (enough to make 2-3 cups, chopped) 5/8 cup “Stevia in the Raw” 1/2 cup brown sugar 4 tablespoons corn starch 1/2 tablespoons dried ginger (powder) 1/2 tablespoons cinnamon 2 tablespoons balsamic vinegar pinch cayenne pepper 1 squeeze lemon juice 1 tablespoons butter (divided) 1 package premade pie crust

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

22 Holiday Cookbook

Preheat oven to 425°. Clean and quarter strawberries, skin (if needed) rhubarb and chop. Combine everything except butter and crust. Some fluid will be present but not a lot. Pour into prepared crust in a 9 in. pan. top with butter pieces, and top crust. Can also be topped with your favorite streusel in place of top crust. Bake for 20 min. turn down temp. to 350 and bake another 40 min. or until bubbly. Cook’s Note: Since I can’t seem to make a good pie crust to save my life, I use pre made, but you can use whatever crust you like. The idea is to have a 50/50 split of berries and rhubarb. Especially good with butter pecan ice cream. ENJOY!

Reporter Herald—

November, 2015

Sweets Banana Bread Pudding From the Kitchen oF:

Lisa Melville (Grandma’s recipe)

Serves 6

ingredients 4 cups cubed day old French or sourdough bread (1 inch pieces) 1/4 cup butter or margarine, melted 3 eggs 2 cups milk 1/2 cup sugar 2 teaspoons vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 cup sliced firm bananas (1/4 inch pieces)

For Sauce 3 tablespoons butter or margarine 2 tablespoons sugar 1 tablespoon cornstarch 3/4 cup milk 1/4 cup light corn syrup 1 teaspoon vanilla extract

Honey Sugars From the Kitchen oF: ingredients

Jan VanAusdall

1 1/4 cups sugar (white granulated) 2/3 cup shortening 1 tablespoon. honey 1 teaspoon salt 3 1/2 cups flour (sifted) 2 teaspoons baking powder 1 egg 1/2 cup milk 1 teaspoon vanilla extract


Preheat oven to 375°. Mix sugar, shortening, honey and salt until smooth with a mixer. Then blend in remaining ingredients at a slow speed on mixer. Dough should be soft like putty.


Preheat oven to 375°. Place the bread cubes in a greased 2 quart casserole dish. Pour butter over bread cubes and toss to coat.

Roll dough 1/4 inch thick and cut with holiday cookie cutters.

In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. Pour egg mixture over bread cubes and stir to coat.

Place on lightly greased cookie sheet and sprinkle lightly with white or colored sugar.

Bake, uncovered at for 40 mins or until a knife inserted near the center comes out clean.

Bake for 12 minutes

For sauce: Melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 min. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.

May peace and love be with you this Christmas.

All faiths or beliefs are welcome.

November, 2015

Reporter Herald—

Holiday Cookbook 23

Sweets Eclair Cake

From the Kitchen oF:

Crazy Crust Apple Pie Jenae Abbott (Family Recipe)

Serves 6-8


For cake: 2 – 3ounces packages French vanilla pudding 3 cups cold milk 1 box graham crackers 1 container whipped topping (cool whip) For icing: 2 Tablespoons butter 4 Tablespoons cocoa powder 2 teaspoons corn syrup 1 teaspoon vanilla 1 ½ cups powdered sugar


For Cake: Whisk pudding with milk until thick. Fold in whipped topping. Set aside. Layer 13x9 inch baking dish with graham crackers. Spoon half of pudding mix on top. Repeat. Cover the two layers with a third layer of graham crackers. For Icing: Heat all icing ingredients in saucepan until dissolved. This takes just a few minutes. Pour over graham crackers in an even layer. Make AT LEAST 8 hours before serving so the graham crackers can get soft. Chill in the refrigerator.

Date Bars

F r o m t h e K i t c h e n o F : Susan Tibbs (Recipe by Aline Michaud) Serves 30 bars - Has won contests and is amazing! ingredients

For crust 1 1/2 cup flour 3 cups oatmeal 1 cup light brown sugar 1 1/2 teaspoons salt 1 1/4 teaspoons baking soda 1 cup melted butter For filling 1 1/2 pound chopped dates 1 1/2 cups water

24 Holiday Cookbook

From the Kitchen oF: serves 4-6

Anita Zielke

Ingredients 2 tablespoons sugar 1/2 teaspoons salt 3/4 cups water 1 can apple pie filling ( 1 pound 5 oz.) 1 tablespoon lemon juice 1 teaspoon baking powder 2/3 cups shortening (vegetable) 1 egg 1 cup flour 1/2 teaspoons cinnamon or spice

directions Preheat over to 425°. Measure flour by spooning into a cup and leveling off. No need to sift. In a small mixing bowl, combine flour, sugar, baking powder, salt, water, egg and shortening. Blend well at slow speed. Spread in a 9 or 10 inch deep dish pie pan. Spoon filling in. Bake for 40 to 45 minutes or until crust is golden brown. Cook’s Note: You can also cherry, pumpkin, peach or mincemeat pie filling.

1 cup light brown sugar 1 tablespoon. cornstarch 1 cup chopped big walnuts

direction Combine crust ingredients together to form a crumbly mixture and set aside. In a heavy sauce pan combine filling ingredients and cook on medium heat until thick. Place half the crumbly crust mixture in a 12x9 inch buttered pan and press firmly. Top crust mixture with the date filling and spread evenly Sprinkle remainder of the crumbly crust mixture for a top dressing Bake at 450 degrees 15-20 minutes. Cool and cut into squares.

Reporter Herald—

November, 2015

Drinks & Miscellaneous

Candy Cane Cosmopolitan from the kitchen of:

Kevin Schnulle/

House of Spirits


1 ounce vodka (Three Olives Vodka works great) 1/2 ounce triple sec 1/2 ounce lime juice 1 ounce cranberry juice lime wedge crushed candy canes shaved chocolate (optional)


Rub the rim of your glass with the lime wedge. Dip the rim into the crushed candy cane and chocolate. Pour triple sec, vodka and lime juice into a cocktail shaker filled with ice and shake well. Strain into your decorated glass...enjoy!

November, 2015

Hot Cocoa Supreme from the kitchen of:

Larry Shearer

Serves 4 to 6


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


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

Two Variations on Hot Cider from the kitchen of:

Misty Kai-

ser, Reporter-Herald Re d H o t C i d e r

3/4 cup Cinnamon Imperials candy 6 cups unsweetened Apple Cider Percolator coffee pot

Directions Place candies in the percolator basket. Fill pot with cider and let perocolate. Serve hot. For individual serving: Place about a tablespoon of candies in a mug full of cider and microwave for 1-2

minutes. Stir until candies are fully dissolved.

Pa s s i o n C i d e r

8 Tazo ‘Passion’ Tea bags 6 cups unsweetened Apple Cider

Directions Clip strings and tags from tea bags and place in basket of a drip coffee maker. Pour cider in water tank and brew like coffee. (You’ll want to run clean water through the coffee maker when you’re done to clean it out.) For individual serving: Place two tea bags in a mug with cider and microwave for 1-2 minutes. Let steep then discard tea bags.

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26 Holiday Cookbook

Reporter Herald—

November, 2015

Simple tomato sauce recipe even a college kid can master

Drinks & Miscellaneous

Dorm-room cooking is a feat achieved by the union of chip and dip. Cheese and cracker. Nutella and spoon. Each makes a fine amuse bouche to the entree: meal plan and ID. Consider then the student who attends that rarified institution: the urban campus, sans cafeteria. No plastic tray, no long line, no steam table. She is expected to work her way through seminar, lecture, treadmill and pint under her own steam. She has assistance: a kitchen and a stipend, one slim enough to nix nightly takeout. In other words: She is obliged to cook. She studies classics that call for three

(or fewer) ingredients and 10 (or fewer) minutes: Poached egg. Steamed broccoli. Peach smoothie. It’s a short reading list. Though sidelined, I send a recipe. It calls for three ingredients and no skills, save halving an onion. It breaks the time budget, but the 45-minute simmer can be put to use with a textbook or — better yet — a phone call home. The simple technique produces a sublime sauce; surely that’s a worthy lesson.

into a medium saucepan. Drop in the butter and onion halves. Also a pinch of salt.

Simmer: Cook, uncovered, stirring now and then and breaking up tomatoes with a wooden spoon, until sauce turns thick and shiny, about 45 minutes. Discard onion. Serve: Perfect over a pound of linguine with a good grating of Parmesan.

S i m p l e To m at o S au c e

Provenance: Adapted from Marcella Hazan’s “Essentials of Classic Italian Cooking,” by way of my friend Annie. *If you feel compelled to complicate things, substitute 2 pounds fresh, ripe tomatoes. Drop them into boiling water for 1 minute, drain, slip off and discard skins, then coarsely chop tomatoes. By Leah Eskin, Chicago Tribune (TNS)

Prep: 5 minutes Cook: 45 minutes Makes: Sauce for 1 pound of pasta


1 cupan (28 ounces) whole plum tomatoes in juice* 5 tablespoons butter 1 onion, peeled and halved


Heap: Empty tomatoes and their juice

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November, 2015

Reporter Herald—

Holiday Cookbook 27

Drinks & Miscellaneous Homemade spirits and cocktails are an easy, creative way to make the season bright (BPT) - During the holidays, many people turn to homemade items to help personalize celebrations and gift-giving. If you enjoy holiday DIY, this year why not try making your own holiday spirits? Unique infusions and liqueurs are not only memorable gifts, but they also add a personalized flare to holiday parties. “Infusions are easy to make at home, and they’re a great way to add your personal stamp to any popular holiday cocktail such as wassails, mimosas and even eggnog,” says Ted Kilgore, owner of Planters House in St. Louis, Missouri, and head mixologist for Everclear(R), the leading neutral spirit produced by Luxco. “The high proof and clean taste of neutral spirits means they are perfect for the creation of unique infusions and liqueurs. You wouldn’t want to drink them ‘straight,’ but products like Everclear are a wonderful foundation for holiday creativity.” • The mixology pros at Everclear offer some tips for creating your own infusions this holiday season: • First, realize there are no rules for DIY

28 Holiday Cookbook

infusions. Virtually any flavor you love and associate with the holidays can work in an infusion - from cranberries and chocolate to pumpkin and apple pie. You’ll learn through trial and error what works and what you like. * The basics of infusion are simple: Add the flavor element of your choice to the neutral spirit and allow it to steep (soak) in the alcohol in order to extract the flavor. Steeping may take days or weeks, depending on the flavor element and the intensity of flavor you’re seeking. Generally, the longer an infusion steeps the stronger the flavor will be. Want a subtler flavor? Reduce the steeping time. Once the steeping is done, you use a fine, mesh strainer or cheesecloth to filter the flavor ingredients out of the alcohol. The end result is a clean, flavored spirit. The higher the proof of the neutral spirit, the more powerful it is at extracting flavors. A high alcohol percentage makes Everclear perfect for infusions and allows you to extract even the subtlest of flavors from fruit, herbs and botanicals. Fruits and spices will infuse more quickly than nuts and roots. Generally, mixologists will steep ingredients separately and mix to taste after filtration. Typically, after filtering, mixologists will dilute the mixture with water or a similar liquid; it all depends on the proof you desire and how you’ll be us-

Reporter Herald—

ing your infusion. Once you’ve created your flavored spirit, you can incorporate your personalized infusion into your entertaining by serving up unique holiday cocktails. Kilgore offers some recipe ideas for every kind of holiday celebration: —————————————

O t h e r w O r l d ly

The various liquors impart a neon and ethereal color, as well as an element of playfulness and great flavor. Pair this cocktail with butternut squash soup or butternut squash goat cheese crostini or bruschetta. Start by making Orange Spice Infusion. Orange Spice Infusion ingredients: 10 ounces Everclear 10 ounces filtered water 4 ounces 1:1 simple syrup (mixture of water and sugar, you boil it down, or buy it ready at liquor store) Zest of two oranges 4 cloves 4 allspice 2 cinnamon sticks 1 vanilla bean split Directions Steep cloves, allspice, cinnamon, vanilla and orange zest in 10 ounces of Everclear. Use a Microplane grater on oranges to get just the zest. Allow to steep for 24 hours. Strain. Add 10 ounces of water

November, 2015

Drinks & Miscellaneous and 4 ounces of simple syrup. Bottle. Makes approximately 24 ounces of 80 proof infusion. Otherworldly cocktail ingredients: 1 1/2 ounces Orange Spice Infusion 1/2 ounce Creme de Cacao 3/4 ounce Ginger Liqueur (Domain de Canton) 1/4 ounce lemon juice Directions: Add all ingredients to a shaker and shake hard. Strain into cocktail glass. Garnish with candied ginger and or candy corn. —————————————

Holiday HigHball

This simple-to-make highball is packed with holiday flavors and goes great with a host of Thanksgiving treats, especially turkey and pork. Start by making a Fall Flavors Infusion. Fall Flavors Infusion ingredients: 10 ounces Everclear 10 ounces filtered water 4 ounces 1:1 simple syrup 3/4 cup chopped Granny Smith Apples 3/4 cup chopped Red Delicious Apple 3/4 cup chopped cranberries 2 allspice 2 cloves 1 cinnamon stick

Directions: In food processor or with a knife, chop cranberries and apples. Add all the fruit to 10 ounces of Everclear. Add spices. Give a good shake. Let steep for 24 hours. Strain off and add water and simple syrup. Bottle. Makes approximately 24 ounces of 80 proof infusion. Highball ingredients: 1 1/2 ounces Fall Flavors Infusion Club soda Slice of Red Delicious Apple Slice Granny Smith Apple Directions: Combine vodka and club soda in highball glass. Stir briefly. Garnish with apple slices. —————————————

CHai Milk PunCH

An updated take on the classic Brandy Milk Punch, a traditional New Orleans breakfast drink, this cocktail is easy to make and enjoy in the morning or early afternoon on holidays or News Year’s Day. Much like an adult milk shake, this pairs well with breakfast or brunch foods such as waffles, scones, pastries, sausage and bacon. This drink can be made hot or cold. Start by creating Chai Infusion.

4 ounces 1:1 simple syrup 1/4 cup or six bags of Chai Directions: Combine Everclear and water. Add Chai tea bags and steep for one to two hours, checking strength every half hour. Steep time will vary with the strength of the Chai. Strain off and add simple syrup. Bottle. Makes approximately 24 ounces of 80 proof infusion. Chai Milk Punch ingredients: 1 1/2 ounces Chai Infusion 1/2 ounce simple syrup 3 ounces milk Directions: Place all ingredients into a shaker and shake. Strain into a highball glass. Top with grated nutmeg. To learn more about making your own holiday infusions with Everclear, and for more inspiration and recipes, visit

Chai Infusion ingredients: 10 ounces Everclear 10 ounces filtered water

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2001 S. Shields St., Bldg. F 970-493-4660

Alsso seeing patients in our Cheyenne office

November, 2015

Reporter Herald—

Holiday Cookbook 29

Happy Holidays and Joyful Cooking, Loveland! from: Your Reporter-Herald

timberlane farm muSeum iS hoSting

Steep back in time and enjoy old-faShioned

holiday fun!

chriStmaS on the farm on december 5 th from 10 to 3 Activities including:

making Victorian ornament and old-fashioned Christmas gifts, stringing cranberries and popcorn, bake sale, wagon rides, music, refreshments, storytelling and tours of the beautifully decorated historic homes.. Shop for your special someone at our vender booths and our gift shop.

HolidAy PArty rentAls:

Rent the 1880’s beautiful Victorian home for your holiday parties and also available for intimate weddings in the Victorian home in the winter months and larger outdoor weddings when the weather is warmer.

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3500 S. College Ave. Fort Collins, CO (970) 226-3900 • 30 Holiday Cookbook

Reporter Herald—

November, 2015

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Holiday Cookbook 2015  

Holiday Cookbook 2015