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Published by the Sioux Falls Shopping News

2016-2017 Home Cooking Recipe Magazine • Page 1


Shield of Quality

®

Featuring only the Finest USDA Choice Beef, Farm Fresh Poultry and All Natural Pork that is cut fresh daily at our Full Service Meat Department!

Best at Fresh Produce Department!

DESSERT

Page 2 • 2016-2017 Home Cooking Recipe Magazine

Fresh Breads & Sweet Goods baked fresh daily in our Bakery Department!

MEAL

WEST SIDE: 1431 West 41st Street, Sioux Falls, SD 57105 (LOCATED NEXT TO HOBBY LOBBY & OFFICE DEPOT) GROCERY: 605-336-5658 • MEAT: 605-339-7186

APPETIZER

__ Salsa Ingredients: ___________Avocado _ _ _ _ _ • 1 avocado _ _ _ _ _ _ _ _ _ _ ________ _ SERVING: 4, TOTAL TIME: 5 MINUTES • 1 cup salsa ____ _ _ _ _ _ _ _ _ _ _ _ ____________ ________ This delicious treat has only two ingredients and makes ____________ a great side to fajitas, quesadillas, or your favorite chip! _ _ _ _ _ _ _ _ _ _ _ _ _______ Directions: Dice the avocado. Combine avocado and _ _ _ _ _ _ _ _ _ _ _ __ salsa. Enjoy! ____________ ___________ _ _ _ _ _ _ _ _ _ _ _ __ __________ ____________ _ _ _ _ _ _ _ _ _ _ _ _______ _____ Bacon Wrapped ____________ _ _ _ _ _ _ _ _ _ _ _ _T___ ____________Tenderloin Slices _ _ N _ E _ _ M _ _ T _ R _ A _ P _ DE ____ _________ PRODUCE ____________ _ _ _ SERVING: 4-6, TOTAL TIME: 40 MINUTES _ _ _ _ _ _ _ _ ____ Ingredients: _____ _ _ _ _ _ _ _ _ _ _ _ _____ • 1 pinch salt __ • 2 pound pork tenderloin ____________ ____________ _ • 1 pinch black pepper • 1 Tbsp fresh thyme, _ _ _ _ _ _ _ _ _ _ __ • 1 Tbsp fresh chopped _ _ _______ _ _ _ _ _ _ _ _ _ ____ _ rosemary, chopped • 6 slice bacon _ _ _ _ _ _ _ _ _ _ _ ____ _______ ____________ Directions: Slice tenderloin into 1 inch slices and ____________ _________ butterfly open. Season with salt, pepper, rosemary, _ _ _ _ _ _ _ _ _ _ _ and thyme. Wrap each tenderloin slice with bacon ____________ ____________ and secure with toothpick. Heat grill to medium _ _ _ _ _ _ _ _ _ _ _ ___ heat and grill for 5 to 10 minutes, or until internal _________ ____________ temperature reaches 145°F. _ _ _ _ _ _ _ _ _ _ _ ___ _ ______ _ _ _ _ _ _ _ _ _ _ ______ __ ____________ ____________ _ _ _ _ _ _ _ _ _ _ _ Garlic Herb Potatoes _______ _____ ____________ _ _ _ _ _ _ _ _ _ _ _ ____ SERVING: 4, TOTAL TIME: 30 MINUTES ________ ____________ _ _ _ _ _ _ _ _ _ Ingredients: • 1 Tbsp garlic _ _ _ _ _ _ ____________ _ • 1 1/2 pound baby • 2 Tbsp parsley _ _ _ _ _ _ _ _ _ _ MEAT DEPARTMENT ___ _ red potatoes, sliced • dash salt ______ _ _ _ _ _ _ _ _ _ _ _____ in half • 1 dash ground _ _ _ _ _ _ _ _ _ _ _ _ _ __ ____ _ • 1/2 stick butter black pepper _ _ _ _ _ _ _ _ _ _ ___ _ _ _ _ ____________ _ ___ Directions: Bring a large pot of salted water ____________ to a boil and add the potatoes. Cook until the _ _ _ _ ____________ _ _ _ _ _____ potatoes are tender, about 12 to 15 minutes. _ _ _ _ _ _ _ _ _ _ _ _ Drain and return them to the pot. Add the _ _ _ ________ _ _ _ _ _ _ _ _ ____ butter, chopped garlic, chopped parsley leaves, _ _ _ _ _ _ _ _ _ _ _ ____ and salt, and pepper, to taste. Gently combine _____ _ _ _ _ _ _ _ _ _ _ _ ____ so that all the potatoes are evenly coated. _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ ____ Transfer to a serving bowl and serve. _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ ____________ _ _ __ ____________ _ ____________ _ ____ _______ Banana Swirl _ _ _ _ _ _ _ Chocolate _ _ _ _ ____ ________ SERVING: 4, TOTAL TIME: 10 MINUTES ____________ _ _ _ _ _ _ _ _ _ _ _ ____ _____ _ _ _ _ _ _ _ _ _ Ingredients: • 2 Tbsp brown sugar _ _ _____ _ •_ 1 Tbsp cocoa powder • 1/2 tsp cinnamon _ _ ____________ _ _ _ _ _ _ _ ____ _ • 2 Tbsp confectioner’s • 2 cup ricotta cheese _ _ _ _ _ _ _ _ _ _ ___ _ ______ sugar • 1 banana _ _ _ _ _ _ _ _ _ _ ____ _ _ _ _ _ _ _ _ _ _ _ _ Preparation Notes: TIP: Ricotta mixture can be made _ __ ___ __________without _ _ cocoa powder. Directions: Mix ricotta cheese, _ _ _ _ _ _ _ _ _ BAKERY __ confectioner’s sugar, and brown sugar until _______ cocoa ___powder, DEPARTM ____________blended. Separate _ _ _ mixture into 4 individual dessert cups. _ _ ENT _ _ _ _ _ _ _ banana __sliced ____ __with _ _ _ Top and cinnamon. Serve. _ _ _ _ _ _ _ _ ____ _ _ _ _ _ _ _ _ _ _ _ _

EAST SIDE: 3301 S. Sycamore Avenue, Sioux Falls, SD 57103 (ON THE CORNER OF 41ST ST. & SYCAMORE AVENUE) GROCERY: 605-371-4352 • MEAT: 605-371-5860 Published by the Sioux Falls Shopping News

HOURS: MONDAY-SATURDAY 7:00 AM - 9:00 PM • CLOSED SUNDAY (BOTH LOCATIONS) • FIND MORE RECIPES ONLINE AT FAREWAY.COM


1 - Fill

2 - Spread

3 - Slice Recipe courtesy of Baker’s Advantage/ Alissa Wallers

2016-17

Find more surprisingly easy dessert ideas at FillablesbyBakersAdvantage.com

Berries & Cream Fluted Pound Cake Recipe courtesy of Baker’s Advantage/Alissa Wallers

• • • • •

Publisher K.A. Lesnar Operations Manager Sales Manager Hosea Bennett Cory Johnsen Sales Staff Bev Farr • Jennifer Anderson Chad Garnes • Wendy Shell

Composition Manager Catherine Krause Composition Artists Daniel Brauer • Jessie Bierman • Rosti Voznyuk

4005 S. Western Ave. • Sioux Falls, SD 57105 (605) 339-3633 • www.sfshoppingnews.com The Sioux Falls Shopping News reserves the right to edit submitted recipes for space. Due to large response, not all entries appear in the magazine. Published by the Sioux Falls Shopping News

4 stk. butter, room temp 6 eggs 3 1/2 C. flour 1 tsp. salt nonstick cooking spray

• • • •

3 C. sugar 4 tsp. vanilla extract 2 tsp. baking powder 1/2 C. milk, room temp

Heat oven to 350o. With stand or handheld mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, scraping between each egg. Add vanilla extract. Sift flour, baking powder and salt together. Add flour mixture to mixing bowl and slowly add milk while mixing. Mix until just combined. Spray Fillables Fluted Cake Pan with nonstick cooking spray. Fill bottom of both pans with batter to three-quarters full. Bake on middle rack in oven 20-25 min. Allow to cool before removing from pan. Filling suggestions: • Blueberries, plus additional for topping • Raspberries, plus additional for topping • Strawberries, stem removed and cut into small pieces, plus additional for topping • Vanilla Frosting (recipe at right) Fill pockets in bottom layer of pound cake with different berries. Carefully spread Vanilla Frosting over top of berries and cake. Place top layer of cake on top of frosting. Drizzle warmed up Vanilla Frosting over top of cake. Decorate top with berries. 2016-2017 Home Cooking Recipe Magazine • Page 3


FAMILY FEATURES

C

reating one-of-a-kind desserts doesn’t have to take hours in the kitchen or even exceptional baking skills. With a little imagination and the right tools, you can whip up surprisingly delicious sweets that will surprise and delight your friends and family.

Brownie Cake Cones

Focus on flavor

If your baking repertoire typically consists of white cake and chocolate frosting, spice things up a bit by experimenting with new fillings and flavor combinations. Opt for complementary or contrasting tastes for a truly delectable dessert. For example, pair fudgy chocolate cake with tangy berries, or see how a bold flavor like lemon adds a new dimension to a mild vanilla.

Add a special touch

Infusing new flavors into your favorite cake or brownie recipe is surprisingly easy when you use bakeware made for the purpose. Baker’s Advantage Fillables Bakeware helps home bakers easily create “treat-filled” desserts. Each bakeware set comes with two pans: One pan creates the bottom half of the cake and forms indentations in the cake you can fill with fruit, puddings, candy and more, while the second pan creates the top half of the cake, which hides the surprise fillings.

Shape it up

Artfully applied frosting and other decorations can instantly dress up a basic cake, but another option is upgrading the shape of the cake itself. In addition to traditional square, round and sheet cake pans, the Baker’s Advantage Fillables Bakeware collection includes mini heart cakes, fluted cakes, mini loaf cakes and a cake cones pan. These special shapes make it easy to create enviable desserts out of classic recipes. Page 4 • 2016-2017 Home Cooking Recipe Magazine

• • • • • • • • • •

3o z. unsweetened chocolate 2s ticks butter 1/2 C. cocoa powder 2 1/2 C. sugar 3e ggs 1 t ablespoon vanilla extract 1 1/2 C. flour 1/2 teaspoon salt 2 t sp. baking powder nonstick cooking spray Vanilla Frosting (recipe at right) or ice cream

Heat oven to 350o. In double boiler, melt chocolate and butter. When melted, place in large bowl and whisk in cocoa powder until smooth. Add sugar and mix. Combine eggs and vanilla; gently mix with fork or whisk to break up eggs. Add eggs and vanilla to batter. Sift together flour, salt and baking powder. Fold in flour until just combined. Spray Fillables 8 Cup Cake Cone Pan with nonstick cooking spray. Fill bottom pan with batter to line in middle of pan then place insert on top and snap together. Place on middle of rack in oven and bake 15-18 min. Allow to cool before removing from pan. Filling suggestions: • Graham crackers, chocolate chips and marshmallows • Whipped cream and berries • Ice cream or pudding Add fillings inside cone, top with Vanilla Frosting or ice cream, and serve. Published by the Sioux Falls Shopping News


Bake in the Fun Making a cake with a treat hidden inside is as easy as 1-2-3 with Fillables Bakeware from Baker’s Advantage. Because the bakeware does all of the work for you, there are no special baking skills required; just pour in the batter and bake. Then, fill the pockets in the cake with any treat you like and spread icing to cover the surprise. Next, add the top cake layer, ice the whole cake, slice and serve.

Vanilla Frosting • • • • •

Recipes courtesy of Baker’s Advantage/Alissa Wallers

Find more surprisingly easy dessert ideas at FillablesbyBakersAdvantage.com Published by the Sioux Falls Shopping News

3s ticks butter, unsalted at room temp 6C . powdered sugar 2 t sp. vanilla extract 1/2 tsp. salt 1/4 C. heavy cream

Using handheld or stand mixer, cream butter on high, about 3 min. Add powdered sugar 1/2 C. at a time, mixing on medium between each addition. Scrape bowl well. Add remaining ingredients; mix on low until incorporated. Turn mixer to high and beat frosting until light and fluffy, about 5 min. Use immediately or store in airtight container in refrigerator. Note: Frosting must be at room temp prior to using. 2016-2017 Home Cooking Recipe Magazine • Page 5


Elfrieda Postma Sioux Falls

Renee Branson Sioux Falls

$20 Gift Certificate to Steak Out and a $20 Gift Certificate to Texas Road House

$25 Gift Card to Sunshine Foods

Rice-Broccoli CASSEROLE

Easy Caramel BARS

• 1 1/3 C. minute rice • 1 pkg. chopped frozen broccoli • 1 small jar cheese whiz • 1 can cream of mushroom soup • 1/2 C. chopped onion • 1/2 C. chopped celery • 1 stick oleo or butter (melted) for top of casserole

• 1 roll refrigerated chocolate chip cookie dough • 1 bag (11 oz.) Kraft Premium Caramels Bits • 1/4 C. evaporated milk (not the whole can) • 1 C. semisweet chocolate chips

Pour 1 1/3 C. boiling water over broccoli & rice. Mix cheese, soup, celery & onion together. Stir into broccoli & rice mixture. Pour melted oleo or butter over mixture. Bake at 350o for 45 minutes to 1 hour. (Can use Velveeta cheese (cubed) instead of cheese whiz.)

Janet Agre $25 Gift Card to Franklin Foods

Lemon Cream Cheese

BARS Page 6 • 2016-2017 Home Cooking Recipe Magazine

o

Preheat oven to 350 . Spray 9x9” pan. Slice 3/4 of dough roll; then into 1/4” slices. Make single layer in pan for crust; press evenly. Bake 20 min., or until browned. Take out & let cool 10 min. Meanwhile, microwave Caramel Bits with evaporated milk for 1 min.; stir & microwave only 30 sec. more until smooth. Sprinkle chocolate chips on cool cookie crust; drizzle with caramel mixture. Crumble remaining dough on top. Return to oven for 10-15 min. until golden brown. Cool bars to room temp. Refrigerate to set. Cut into squares.

Thank you to everyone who entered our Recipe Contest! Bottom Layer: • 1 lemon cake mix with pudding • 1 egg • 1/3 C. vegetable oil Top Layer: • 1 pkg. 8 oz. cream cheese, softened • 1/3 C. sugar • 1 Tbsp. Lemon juice

• 1 egg

o

Preheat oven to 350 . Combine cake mix, 1 egg & vegetable oil, mixing until smooth, reserve 1 cup. Put the o rest in 9 x 13” baking pan. Bake at 350 for 15 min. Whip cream cheese, sugar, lemon juice and 1 egg together; spread over first layer. Sprinkle remaining cup over the top & bake 15 min. Published by the Sioux Falls Shopping News


Surprise Holiday Guests with an

Overnight Cinnamon Roll CASSEROLE

• 12 eggs • 1 1/2 C. plus 3 Tbsp. milk, divided • 2 Tbsp. Ground Cinnamon, divided • 5 tsp. Pure Vanilla Extract, divided • 1/4 tsp. baking powder • 1 loaf challah or brioche bread, cubed • 1/4 C. butter, melted • 1/4 C. firmly packed brown sugar • 1/2 C . whipped cream cheese • 3 Tbsp. confectioners’ sugar

MATTHEW PEPPER Funeral Director

DARIN CORCORAN Funeral Director

Life presents challenging situations and difficult choices. Its comforting to know there is someone you can rely upon when coping with the loss of a loved one. At Heritage Funeral Home we ensure that all possible care, respect, and spiritual comfort is given to every family during their time of loss.

Mix eggs, 1 1/2 C. of milk, 1 Tbsp. of cinnamon, 3 tsp. of vanilla and baking powder in large bowl with wire whisk until well blended. Add bread cubes; toss to coat well. Pour into 13x9” baking dish sprayed with no stick cooking spray. Cover. Refrigerate at least 4 hours or overnight.

Preheat oven to 350o. Remove casserole from refrigerator. Mix melted butter, brown sugar and remaining 1 Tbsp. cinnamon in small bowl until well blended. Drizzle over casserole. Let stand 10 to 15 min. Bake 20 - 25 minutes or until golden brown. Let stand 5 minutes before serving.

Meanwhile, mix cream cheese, confectioners’ sugar and remaining 2 tsp. vanilla in small bowl until smooth. Slowly stir in remaining 3 Tbsp. milk. Drizzle over casserole before serving.

Heritage

FUNERAL HOME

4800 S. Minnesota Ave., Sioux Falls, SD 605-334-9640 • www.heritagesfsd.com

Turkey CASSEROLE • 2 boxes of Stove Top Stuffing prepared using directions. Place this in a 9 x 13 greased baking pan. Then combine the following: • 4 to 5 C. chopped turkey or chicken • 3 cans cream soups, I use 2 Chicken and 1 Celery • 2 C. Dimock Cheddar Cheese shredded Pour this mixture over dressing and then crush 1 sleeve of Club Crackers and pour over turkey mixture. Bake at 350º for 45 minutes covered with aluminum foil and another 15 minutes uncovered.

Variety Gift Box 9pc. or 12pc.

Suitable For Wrapping!

$25-$42

Discounts on orders over 10 boxes Expires 12-31-16

Small or Large Gift Box 4pc. or 6pc.

We also have great stocking stuffers! • Hats • Coffee Mugs • T-Shirts • Cheese Slicers

400 Main St., Dimock, SD | (605) 928-3833 | Mon., Tues. Weds.: 8am-4pm • Thurs.: 8am-5:30pm • Sat.: 8am-1:30pm Holiday Hours: Sat. Dec. 24th: Closed • Christmas: Closed • Mon. Dec. 26th: Open 8am-4pm Published by the Sioux Falls Shopping News

2016-2017 Home Cooking Recipe Magazine • Page 7


Hard-Boiled

EGG

Penguins

Turkey

Salsa Soup

TURKEY

Turkey

Salsa Soup Serves: 4

Broccoli Bake Ingredients: • 1 C. chunky salsa with chipotle • 1 (15 oz.) can black beans • 1 C. frozen whole kernel corn • 1 C. cooked Turkey, chopped • 14 oz. Turkey broth or low-sodium chicken broth • As needed sour cream and/or chopped fresh cilantro Directions: In a large saucepan, combine salsa, black beans, corn, turkey, and broth. Bring to a boil over medium-high heat. Reduce heat and simmer 5 minutes. Garnish each serving with sour cream and cilantro.

Page 8 • 2016-2017 Home Cooking Recipe Magazine

8

Source: Butterball

Published by the Sioux Falls Shopping News


Turkey

Broccoli Bake Serves: 6

Ingredients: • 1 1/2 lb. broccoli crowns, cut into long spears • 3 C. Turkey (light & dark meat, shredded in large pieces), warmed • 2 Tbsp. unsalted butter • 1 small onion, thinly sliced • 1 C. presliced mushrooms • 3 Tbsp. all-purpose flour • 1 1/2 C. homemade turkey broth or low-sodium canned broth, heated • 2 Tbsp. dry sherry • 3 Tbsp. heavy cream • 1/2 C. freshly grated Parmesan, divided • 1/4 C. sliced almonds

Directions: In a large saucepan of boiling salted water, cook broccoli about 5 min., or until tender; drain. Butter a 9x13x2” baking dish; arrange broccoli across bottom. Top with turkey; cover with foil to keep warm. In large skillet, melt butter over medium heat. Sauté onions & mushrooms until golden brown (add a little broth if mixture seems dry). Add flour, and cook, stirring, 1 min. Stir in broth; bring to a boil. Reduce heat to low; simmer 3-5 min., or until thick. Stir in sherry; cook 1 min. Add cream and 1/4 C. Parmesan; simmer 1 min. Season to taste with salt & freshly ground black pepper. Remove from heat. Meanwhile, arrange a rack 6” below heat source; preheat broiler to high. Pour sauce over turkey. Top with remaining 1/4 C. Parmesan & almonds. Broil for 1 min., or until the sauce bubbles and almonds are golden brown. For a lighter version, substitute olive oil for the butter, and replace the heavy cream with either milk or half-and-half. If you don’t want to use sherry, add 2 additional tablespoons of broth. Source: health.com

Hard-Boiled Egg

We know Scrooge would say “Bah Humbug!” but we are way too excited for the holidays to notice, especially when watching The Muppets Christmas Carol. To celebrate our favorite Muppets— the penguins, try these penguin eggs!

Penguins Ingredients: • 6 hard boiled Eggs, peeled • 16 large pitted black olives

• 18 mini baby carrots • Wooden toothpicks • 12 roasted red pepper strips, each 3” long

Visit turkeyanyday.com for Poultry Recipes & much more!

Directions: Use large end of oval egg as base. Place 1 toothpick in each of 2 baby carrots. Stick top of toothpicks into bottom of egg to form “feet”. These will stabilize egg. Use 1 olive for head. Trim 1 mini carrot to form nose. Cut sliver in olive to insert carrot nose. Insert toothpick into bottom of olive; place on top of egg to form “head”. Cut 1 olive in half lengthwise for “flippers”. Place 1 half on each side of egg using toothpicks broken in half. Place 1 strip of roasted red pepper around neck for a scarf. Place another strip of roasted red pepper down one side of penguin for drape of scarf. Source: The Incredible Egg

Published by the Sioux Falls Shopping News

2016-2017 Home Cooking Recipe Magazine • Page 99


Our Family Tradition that will forever touch my heart...

We would go out, as Christmas tree. Somet a family and pick out our im a local stand. Other tim es, we would just get it from es would go and cut a tre , if we were really lucky, we e down in a tree farm . After Christmas was over, my dad would wait for the tree to dry out a bit. H e would then cut all th e branches off the tree and sto re the tree until the following Christmas Eve. My dad would then cut th e into fire wood and we would burn last years tree up tree in our fireplace. We were so blessed.

ies

te Drop Cook la co o h C n e h c it K FromMy 1 1/2 Cup Flour r ga Su n w ro B up C 1 1/2 Tsp. Soda 1/2 Cup Margarine 1/4 Tsp. Salt 1 Egg Cup Chopped Nuts 1/2 ilk M ur 1/2 Cup So ted 1 Tsp. Vanilla 2 Sq. Chocolate Mel

Jenn Ernste

Cream shortening and sugar well. Add egg, chocolate and vanilla. Alternate sifted dry ingredients with sour milk. Add nuts. Drop heaping tsp. of dough on greased cookie sheet. Bake 350o for 10-12 minutes. Frost when cookies are cooled. Page 10 • 2016-2017 Home Cooking Recipe Magazine

Published by the Sioux Falls Shopping News


UMENT SIOUX FALLS MON mily Mark & Jenn and Fa

Published by the Sioux Falls Shopping News

2016-2017 Home Cooking Recipe Magazine • Page 11


®

SLOW-COOKER

BBQ PORK

• 2 racks St. Louis spare ribs, (2 1/3 to 3 lb. each), cut into 3 or 4 rib sections • 1/4 C. dark brown sugar, packed • 2 Tbsp. chili powder • 1 Tbsp. salt • 2 tsp. onion powder • 1 tsp allspice • 1 1/2 cup (12-oz) can root beer, (not diet), divided • 2 Tbsp. cornstarch, dissolved in 2 Tbsp. cold water

• • • • • • •

Combine sugar, chili powder, salt, onion powder and allspice in medium bowl. Set aside half the spice mixture (about 1/3 C.); sprinkle the rest over both sides of ribs. Pour 1/2 C. root beer into slow cooker and add ribs. Cover and cook on low 5-6 hours or on high for 3 1/2-4 hours, until ribs are very tender. With 10 minutes left on ribs, combine remaining root beer and reserved spice mixture in medium saucepan over medium-high heat. Bring to boil, stirring to dissolve sugar. Add cornstarch mixture and stir until sauce thickens, just a few seconds. Remove from heat; set aside. Remove ribs to platter and cover. Strain the cooking liquid and pour off fat. Add 1/3 C. remaining liquid to sauce; stir until smooth. Brush ribs with sauce, serve remaining sauce on side.

Place pieces of pork shoulder and BBQ sauce into the slow cooker. Cover & place on low heat for 8 hours. After 8 hours, using two forks, shred the pork while it’s still in slow cooker. Once shredded, let it rest in slow cooker with the remaining BBQ sauce. Bring a large pot of heavily salted water to boil over high heat. Add pasta & cook according to package directions. Reserve 1/2 C. of pasta cooking water and drain pasta. Return pot to the stove over low heat; add olive oil. Once oil is warm, add onion, season with salt & cook until golden brown, about 5-7 min. Stir in half & half. When mixture just begins to simmer, add cheese; whisk until smooth. Once cheese has melted, add pasta; stir to coat. If mac & cheese seems thick, add a few Tbsp. of reserved water; stir to combine. Evenly distribute pasta to 6 serving bowls and add a serving of the shredded BBQ pulled pork on top of the pasta and serve. Serves 6.

ROOT BEER RIBS

PORK CHILI • • • • •

EXPRESS

MAC N’ CHEESE 2-3 lb. pork shoulder, cut into 3 pieces 1 18 oz. bottle barbecue sauce, (any variety) 12 oz. elbow macaroni, or another small pasta 1 Tbsp. olive oil 1/2 red onion, finely chopped 3/4 C. half & half 1 1/2 C. fontina cheese, shredded (can substitute white cheddar) • kosher salt and pepper

1 lb. ground pork, lean • 1 15 oz. can chili beans, undrained 2 14 1/2 .oz cans diced tomatoes, in juice 1 1/2 C. water • 1 Tbsp. chili powder 1 1/2 tsp. cinnamon • 1/2 tsp. dried oregano leaves salt, to taste (optional)

Cook ground pork over med-high heat in 12”, nonstick skillet for 3 to 4 minutes or until pork is no longer pink, breaking pork in to small crumbles. Drain and discard any juices. Stir chili beans, tomatoes, water, chili powder, cinnamon and oregano into pork in skillet. Cover and bring to boil. Reduce heat to medium. Uncover and simmer for 3 to 5 minutes or until desired consistency. If desired, season to taste with salt. Serves 4. Page 12 12 • 2016-2017 Home Cooking Recipe Magazine

Published by the Sioux Falls Shopping News


Stuffed Pork Meatballs with Romesco

Pork with Chiles & Lime

Published by National the Sioux Falls Shopping News ©2016 Pork Board, Des Moines, IA USA.

This message funded by America’s Pork Producers and the Pork Checkoff.

What will you bring to the table? Find more 2016-2017 made-to-share at • Page 13 Home Cookingrecipes Recipe Magazine PorkBeInspired.com


T

FAMILY FEATURES

Find more inspiration at omahasteaks.com

here is no time like the holiday season to get together and make memories with family and friends. Nothing brings people together quite like an elegant meal featuring a standout main dish – an exceptionally prepared entree that pays true homage to the season and all that you celebrate. This focal point dish should not only look delightful, but needs to also be a masterful presenta­tion of mouthwatering flavor to keep your loved ones gathered around the table. Invite elegance to your holiday table with this recipe for a succulent prime rib roast.

Prime Rib ROAST

with Rosemary & Thyme au Jus Serves: 10-14 • Prep: 30 min. • Total: 3 hr., 50 min. • 6 l b. Bone-In Prime Rib Roast •3T bsp. olive oil • 1/2 C. Omaha Steaks Private Reserve Rub •5c arrots, chopped into 1” pieces •5c elery stalks, chopped into 1” pieces •1m edium onion, chopped into 1” pieces • 1 1/2 cups red wine •3C . low-sodium beef broth • 1 1/2 tsp. fresh rosemary, finely chopped • 1 1/2 tsp. fresh thyme, finely chopped Thaw roast completely (3-4 days for 6 lb. roast) in refrigerator before cooking. Heat oven to 250o. Remove roast from packaging and pat dry with clean paper towels. Coat outside of roast with olive oil and liberally season with rub. Place carrots, celery and onion in even layer on bottom of large roasting pan to catch beef drippings.

Page 14 14 • 2016-2017 Home Cooking Recipe Magazine

Published by the Sioux Falls Shopping News


Rice-Broccoli

Cucumbers

CASSEROLE

DELUXE

Ingredients: • 1 cup mayonnaise or Miracle Whip • 1/4 C. sugar • 4 tsp. white vinegar Donna • 1/2 tsp. fresh dill weed, chopped Jones Hightree • 1/2 tsp. salt • 4 medium cucumbers, peeled and thinly sliced • 3 green onions, sliced thin (use green part also) Directions: In a large bowl, combine first 5 ingredients; mix well. Add cucumbers and onions. Cover and chill at least 1 hour.

Chicken Breast & Angel Hair

PASTA

Ingredients: • 4 Tbsp. butter • 1 pkg. Italian dressing mix • 4 oz. onion & chive cream cheese • (or regular cream cheese with onion) • 1 can golden mushroom soup (I use regular) • 1/4 to 1/2 C. LH cooking wine • 4-6 Chicken Breast. (I use 3 skinned chicken breast) Or can use cooked chicken & heat on top of stove. Directions: Melt butter, whisk in rest of ingredients. Next, heat through on stove. Pour over raw chicken. I cut up the chicken into pieces. Cover with foil. Bake at 350o for 1 hour. Elfrieda Postma Sioux Falls

Ingredients: • 1 1/3 C. minute rice • 1 pkg. chopped frozen broccoli • 1 small jar cheese whiz • 1 can cream of mushroom soup • 1/2 C. chopped onion • 1/2 C. chopped celery • 1 stick oleo or butter (melted) for on top of casserole

Elfrieda Postma Sioux Falls

Directions: Pour 1 1/3 C. boiling water over broccoli & rice. Mix cheese, soup, celery & onion together. Stir into broccoli & rice mixture. Pour melted oleo or butter over mixture. Bake at 350o for 45 minutes to 1 hour. ( Can use Velveeta cheese (cubed) instead of cheese whiz.)

Babinski Properties 1, 2 and 3 Bedrooms Apartments Efficiency Units Townhomes & Double Bungalows

A Taste of Country in the Heart of the City. 605.339.1053

babprop@midconetwork.com www.babinski-properties.com

Season’s Greetings 100 East 40th Street, North, Sioux Falls, SD 57104 605-335-7123 or 1-800-959-3554

Published by the Sioux Falls Shopping News

2016-2017 Home Cooking Recipe Magazine • Page 15


FAMILY FEATURES

W

hen the holidays approach, it’s the perfect time to up your game in the kitchen with standout recipes. A knockout holiday meal starts with a main dish like filet mignon topped with Roasted Garlic Compound Butter for a rich treat, paired with cheesy a sidekick like these Crispy Cheddar Mashed Potato Puffs. Finally, top off the night with Honey and Blackberry Cheesecake with Gingersnap Crust, and you’ll have guests ready to come back next year.

A New Twist on a Classic Holiday Recipe Transforming family recipes into something memorable is easy when you use high-quality, wholesome ingredients, made with love from Borden Cheese. With a wide range of offerings, including mild cheddar, mozzarella, sharp cheddar, Mexican, Swiss, American, Colby Jack and more, Borden Cheese is available as singles, shreds, chunks, slices, strings and snacks – offering pure, creamy goodness to satisfy every taste. Add a new twist to your holiday spread with this delectable recipe for Crispy Cheddar Mashed Potato Puffs, which uses chunks of mild cheddar, and find more recipes at BordenCheese.com.

Crispy Cheddar Mashed

POTATO PUFFS

• 3/4 C. sour cream, divided • 1 t sp. finely chopped chives or green onions, plus additional for garnish •8o z. Borden Cheese Medium Cheddar Chunk, divided •2m edium russet potatoes (1 lb.), peeled & chopped •2T bsp. Butter • 1/8 tsp. garlic powder • 1/8 tsp. seasoned salt • 1/8 tsp. dry mustard • 1/4 tsp. salt • 15 b acon strips, cooked crisp and crumbled •1C . beer batter dry mix oil, for frying Page Page 16 16 •• 2016-2017 2016-2017 Home Home Cooking Cooking Recipe Recipe Magazine Magazine

To make chive cream: In small bowl, mix 1/2 cup sour cream and chives or onions together. Refrigerate. To make cheddar crisps: Heat oven to 400o. Shred 4 oz. cheese to make about 1 C. shreds. Divide shreds into 8 piles, about 2” apart, on silicone baking mat or parch­ment paper-lined cookie sheet; bake 5 min., or until cheese melts & is crisp. Let cool 5 min.; remove from sheet. Reduce oven temp. to 180o. To make potato puffs: Place potatoes in med. saucepan; cover with cold water. Heat over med-high heat & boil potatoes until tender; drain. In electric mixer bowl with paddle, beat potatoes with butter on med-low speed until smooth; add remaining sour cream and all seasonings. Stir in crumbled bacon. Cut remaining cheese into 8 1/2” cubes. Form balls of mashed potato mixture using ice cream scoop. Make small hole in center of each potato ball; fill with 1 cube cheese. Cover with mashed potato so cheese is hidden. Refrigerate until ready to fry. In large saucepan over med-high heat, heat oil to 375o. Prepare beer batter according to pkg. directions; dip each mashed potato ball into batter and deep-fry 5 min., or until golden brown. Remove from oil; drain on paper towel. Reheat oil to 375o between batches. Keep potato puffs warm in holding oven. On plate, top potato puffs with dollop of chive cream, chives and cheddar crisp. Serve immediately. Published by the Sioux Falls Shopping News


Roasted Garlic

COMPOUND BUTTER •2h eads garlic • 2 tsp. olive oil • 1/2 tsp. kosher or sea salt •1s tick unsalted butter, at room temp •2F ilet Mignons (6 oz. each), prepared Heat oven to 350o. Slice about 1/4” off each garlic head to reveal cloves. Remove any excess outer layers of paper on garlic. On sheet of foil, drizzle each garlic head with 1 tsp. olive oil. Wrap foil tightly over garlic. Roast 40-60 min., until garlic is golden & can be easily pierced with a knife. Let cool 15 min. In bowl, squeeze garlic cloves out of paper. Add salt & mash with fork to create paste. Add butter & combine with fork, ensuring paste is well blended into butter. Place butter on edge of a sheet of parch­ment or wax paper. Fold paper over butter; roll into cylinder. Twist ends of paper; refrigerate until solid. When ready to serve, cut chilled butter into slices & place on top of prepared filet mignons. omahasteaks.com

Honey and Blackberry

CHEESECAKE

with Gingersnap Crust

Recipe courtesy of the National Honey Board

Crust: •2C . (8 oz. pkg.) crushed gingersnaps • 1/4 C. melted butter Cake: • 1 1/2 lb. cream cheese, softened • 1/3 C. heavy cream • 1 Tbsp. vanilla • 1 Tbsp. gluten-free all-purpose flour • 1/8 tsp. salt • 4 large eggs •1p int fresh blackberries Garnish: •1p int fresh blackberries (optional) • honey (optional) Heat oven to 350o. In med. bowl, combine crushed gingersnaps & butter. Transfer mixture to 9” spring-form pan. Stick hand in sandwich bag & firmly press mixture into bottom of pan for crust. Bake 8 min. Remove, reduce heat to 300o; allow to rest. Meanwhile, using stand mixer, beat cream cheese at med. speed 3-4 min. Add honey, cream, vanilla, flour & salt. Beat until mixed. Add eggs 1 at a time, beat between each. Beat until just combined. Pour mixture into crust. Drop blackberries on top. Bake 65 min. Turn off; leave cake in oven 1 hr. Remove; cool. Run knife around sides. Cover; chill overnight. Serve with additional berries & drizzle with honey, if desired. honey.com

Published by the Sioux Falls Shopping News

Photo courtesy of Getty Images

2016-2017 Home Cooking Recipe Magazine • Page 17 17


Do-It-Yourself Peanut Butter

FUDGE

Make Gifts Personal with

DIY LABELS

• 12” paper trimmer with aluminum cut rail • Cardstock

• Adhesive

• Twine

• Fiskars Label/Simple Double Tag Maker w/Built-in Eyelet Setter • Fiskars Banner Thick Materials Shape Punch • Wood veneer • Ribbon

• Alphabet stickers

• Fiskars Banner/Artisan Double Tag Maker w/Eyelet Setter • 8” scissors ROSETTE GIFT TOPPER - Cut 2 3x6” pieces of cardstock. Fold each piece accordion style then fold in half to form fan. Adhere 2 pieces together to create rosette, and secure at center with twine. With label maker, cut simple label. Then punch hang hole with hole punch. WOODEN BANNER GIFT TOPPER - Use punch to cut banner pieces from wood veneer. Tie thick piece of ribbon around box; glue wooden banner pieces to top. Apply alphabet stickers as desired. Wrap twine around ribbon and banner. BOW GIFT TOPPER - Cut 2 simple labels & 4 banners out of cardstock using banner punch. Gently roll labels in half. Trim flat end to match angled end. Align simple label on top of 2 banner labels, and trim flat end of banners to match angle of simple label. Adhere trimmed banner shapes to untrimmed banner shapes. Check that untrimmed banners extend beyond end of trimmed banners. Curl up points by wrapping cardstock around scissor blades. Adhere 2 ends of simple labels together and glue to banner pieces to create bow loops. Use paper trimmer to cut small piece of cardstock for bow center. Gently roll in half and adhere. Adhere bow sections together and attach to top of gift box. Source: Jo-Ann Fabric and Craft Stores Page 18 • 2016-2017 Home Cooking Recipe Magazine

Laurie

Ingredients: Nelson • 2 C. sugar • 2/3 C. evaporated milk • 1/4 C. margarine • 1 C. peanut butter chips • 2 T. peanut butter • 1 C. marshmallow crème • 1 tsp. vanilla Directions: Cook sugar, milk & margarine at a medium boil, stirring constantly, for 5 min. Remove from heat; add remaining ingredients. Stir vigorously until well blended. Pour in buttered 8” square pan. Cut when cool. Keep refrigerated.

Easy Caramel BARS

Renee Branson

Sioux Falls Ingredients: • 1 roll refrigerated chocolate chip cookie dough • 1 bag (11 oz.) Kraft Premium Caramels Bits (the kind that are already unwrapped) • 1/4 C. evaporated milk (not the whole can) • 1 C. semisweet chocolate chips

Directions: o Preheat oven to 350 . Spray a 9x9” pan with cooking spray. Slice 3/4 of cookie dough roll; then into 1/4” slices. Make single layer in pan to form crust; press evenly. Bake crust 20 min., or until browned. Take out of oven; let cool 10 minutes on counter. Meanwhile, microwave Caramel Bits with evaporated milk for 1 min.; stir and microwave only 30 seconds more until smooth. Sprinkle chocolate chips on cool cookie crust; drizzle with caramel mixture. Crumble remaining cookie dough on top. Return to the oven; bake for an additional 10-15 min. until golden brown. Cool bars to room temp. Refrigerate to set. Cut into serving size squares. (I like to cut my pan in half—guilty comfort, TV binge worthy!) Published by the Sioux Falls Shopping News


Edible Gifts! “Make” this a great Christmas! CHOCOLATE TRUFFLES

Bring 1 C. cream & 1/2 stick butter to a boil in a saucepan; pour over 1 lb. finely chopped chocolate in a bowl. When melted, add 1 tsp. vanilla; stir until smooth. Chill until firm. Scoop with spoon and roll into balls, then roll in crushed peppermint candies, chopped nuts or cocoa powder. Chill.

EARL GREY TRUFFLES Make Chocolate Truffles (No. 4), steeping 1 Tbsp. Earl Grey tea leaves in the hot cream mixture, 5 min. Strain, then pour over the chocolate. Roll the truffles in cocoa powder.

Peanut BRITTLE

MEXICAN TRUFFLES Make Chocolate Truffles (No. 4) without vanilla; stir 1 1/2 tsp. cinnamon, 1/2 tsp. each ancho chile powder & almond extract, and 1/4 tsp. cayenne pepper into melted chocolate. Roll the truffles in chopped toasted almonds.

COCONUT-ALMOND TRUFFLES Combine 3/4 C. almond butter, 1/2 C. each confectioners’ sugar and unsweetened shredded coconut, 3 Tbsp. cocoa powder and 1/2 tsp. vanilla; work into a dough. Roll into balls, then roll in shredded coconut. Chill.

CHOCOLATE-RASPBERRY SAUCE Simmer 1 C. water, 1/2 C. each sugar & cocoa powder, 1/4 C. light corn syrup, 4 oz. chopped bittersweet chocolate and 1/2 tsp. vanilla in a saucepan over medium heat, stirring until chocolate melts. Let cool, then stir in 2 Tbsp. raspberry liqueur. Divide among jars and chill.

SALTED CARAMEL SAUCE

Simmer 1 1/2 C. sugar and 1/2 C. water in a saucepan over med-high heat, swirling the pan but not stirring, until dark amber, about 12 min. Off the heat, whisk in 1 C. cream, 1 tsp. vanilla and 1/2 tsp. sea salt. Let cool, then divide among jars & chill.

CHOCOLATE CARAMELS

Line 8” sq. pan with foil; brush with oil. Melt 2 sticks butter in saucepan, add 2 C. sugar, 1 1/4 C. light corn syrup, 1 14 oz. can sweetened condensed milk & 1/4 C. cocoa powder. Bring to a boil; cook, stir occasionally until candy therm. reaches 248o, about 15 min. Pour into prepared pan; cool. Published the Sioux Falls Shopping News Cut intoby squares.

Ingredients: • 2 C. sugar • 1 C. white syrup • 1/4 C. water

Elfrieda Postma Sioux Falls

Directions: Boil ingredients until hard­­ —hard crack stage 300o. Then add 1 teaspoon butter and 1 pound raw peanuts and boil 2 1/2 minutes more. Watch so it doesn’t burn. Take off stove and add 2 heaping teaspoons soda. Stir hard. Then pour on buttered cookie sheet. Cool & break!

Hot Fudge

SAUCE

Ingredients: • 1 C. chocolate Chips • 1/2 C. butter • 2 C. powdered sugar • 1 1/3 C. evaporated milk • 1 tsp. vanilla Directions: Melt together chocolate chips & butter over low heat. Add sugar & milk, stirring constantly until mixture boils. Let boil 8 minutes. Add vanilla. Makes 2 1/2 cups. Elfrieda Postma Sioux Falls

2016-2017 Home Cooking Recipe Magazine • Page 19


SHOPPER

Chefs

Favorite Recipes from our Staff... From the Publisher...

Crockpot Creamy Ranch

CHICKEN

Reindeer CHOW

K.A. Lesnar Publisher, Sioux Falls Shopping News

Ingredients: • 4 boneless skinless chicken breasts • 6 medium Russet potatoes, cut into 2” pieces • 2 C. baby carrots • 1 large (23 oz.) can condensed cream of chicken soup • 1 (1 oz.) packet dry ranch dressing mix • 1/2 C. milk • fresh chopped parsley (optional)

Jennifer Anderson Marketing Representative Shopping News

Ingredients: • 14 C. Chex cereal • 18 oz. holiday M&Ms • 12 oz. semi-sweet chocolate, bar or chips • 1/2 C. unsalted butter • 1 C. peanut butter • 1 tsp. vanilla extract • 4-5 C. powdered sugar

Directions: Spray a large crockpot (I use a 7 quart) with non-stick spray. Place cut potatoes and baby carrots in the bottom of crockpot. Lay chicken breasts over the top. In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Cover with lid and cook on High heat 5 to 6 hours OR on Low heat 8 to 9 hours. Top each serving with fresh chopped parsley, if desired.

Directions: Melt peanut butter & butter in a microwave safe dish. Microwave in 30 second intervals until butter is melted. Add chocolate a little at a time until all is melted into mix. You might need to microwave one last time to make sure everything is melted and add the vanilla. Stir together. In a large bowl add half of the cereal. Drizzle half of chocolate peanut butter mixture into cereal in the bowl. Mix with a spoon. Place one large paper bag into another one. Add 1/2 cup of the powdered sugar and half of the mixed cereal into the bag. Close this tightly and shake vigorously. Add more powdered sugar 1/2 cup at a time if needed until all the cereal is coated. Add 1/4 of the M&Ms into the bag and toss. Place in an air tight container. Continue these step with the remaining ingredients. Page Page 20 20 •• 2016-2017 2016-2017 Home Home Cooking Cooking Recipe Recipe Magazine Magazine

Published Published by by the the Sioux Sioux Falls Falls Shopping Shopping News News


Meat Lovers

CHILI

• 4 lb. ground beef • 1 lb. ground turkey • 1 lb. diced bacon • 2 Jar medium chunky salsa • 3 Lawry’s chili seasoning packets • 2 cans chili beans (any color)

Chilaquiles Ingredients: • 1 can 10 1/4 oz. condensed cream of mushroom soup • 1/2 C. mild green chili salsa • 8 C. taco chips • 2 to 3 C. shredded cooked turkey or chicken • 2 C. 8 oz. shredded cheddar cheese • sliced pitted black olives for garnish

Bake bacon in the oven until crispy. Brown ground beef and turkey in a skillet, add to slow cooker when done. Add in salsa, Lawry’s chili seasoning, diced bacon, and 2 cans of chili beans. Slow cook for 2-3 hours. Toppings: Cheese, guacamole, sour cream, Fritos Bev Farr Marketing Executive Shopping News

Directions: Preheat oven to 350o. Combine soup and salsa in medium bowl. Stir in green chilies. Place 1/3 of chips in 2 to 2 1/2 quart casserole top with 1/3 of turkey mixture. Spread 1/3 of soup mixture over turkey, sprinkle with 1/3 of cheese. Repeat layering. Bake uncovered 25 minutes or until heated though and cheese is melted. Garnish with olives. Makes 6 servings

Cream Cheese

BALL

Ingredients: • 2 - 8 oz. cream cheese pkgs. 1/2 cup Miracle Whip 1/3 cup Parmesan cheese 1/4 cup chopped green onion (use some of the green) 10 pieces bacon, fried crisp Directions: Mix softened cream cheese with Miracle Whip. Add Parmesan cheese, onions, and bacon. Chill overnight, and then mold into cheese ball. Published Published by by the the Sioux Sioux Falls Falls Shopping Shopping News News

Cory L. Johnsen Sales & Marketing Manager Shopping News

Loaded Tater TOTS • Bake Tater Tots in oven 425o for 30 minutes • Re-heat Left over Chili Place Tater tots on plate, slightly smother with chili, cover with cheese, microwave for 45 seconds, add salsa, guacamole, and sour cream to top. Enjoy.

Chili Cheese DOGS Turn on grill to high. Heat up Johnsonville Chili Sausages. Place grilled sausage on bun, cover in chili, add cheese, sour cream, guacamole, fritos. Enjoy!

Cranberry Fluff

SALAD

AKA Pink Salad

Night before: Grind up one package of cranberries in a blender with one cup of sugar. Let it sit overnight in the refrigerator. Directions: Combine 3 cups of mini marshmallows with 8 oz. Cool Whip. Stir in cranberry mix. Add in 2 cups of cut grapes (Holiday red grapes work best) and one diced golden delicious apple. Stir until evenly mixed. Serve chilled.

Chad Garnes Senior Marketing Executive Shopping News

2016-2017 2016-2017 Home Home Cooking Cooking Recipe Recipe Magazine Magazine •• Page Page 21 21


Add a delicious twist to entertaining FAMILY FEATURES

T

he holidays are the ultimate time for connecting with friends and family, so treat them to something special this year with your own mouthwater­ing take on a holiday feast. Add a new and delicious twist to entertain­ing this season with a festive bacon bar. Mix things up with simple decorating tips and these easy-to-make – and even easier to eat – bacon recipes from Smithfield that can help create the perfect setting for your next holiday gathering. Whether drizzled with caramel and sea salt, twisted with puff pastry or baked with bourbon and maple syrup, your guests can enjoy bacon in a variety of ways. The classic cut and versa­tility of Smithfield Hometown Original Bacon is ideal for dishes you can include in your bacon bar like bacon cheddar biscuits, savory bacon jam and flavorful bacon salt. You can also incorporate different bacon flavors; with more than 10 different Smithfield varieties to choose from, there truly is some­thing for everyone. Complete your holiday spread with printed labels that festively identify the variety of bacon flavors, unique recipes and side dishes on display. Simply print templates onto thick card stock and cut to your desired shape. Use twine or holiday ribbon to tie the labels onto mason jars, bowls or baskets, or use a small clothespin to clip the labels onto your bacon creations. Garnish your display with garland, red berries and pine cones for added holiday cheer. Visit Smithfield.com/BaconBar for printable labels, more decor ideas and recipe inspiration to give your own bacon bar a personal touch.

Bacon Cheddar

BISCUITS

Cook time: 30 minutes • Serves: 12

• • • • •

4 oz. shredded cheddar cheese • 1/4 C. chopped green onions 1/2 C. cooked Smithfield Hometown Original Bacon, diced 2 C. all-purpose flour, plus 1 tablespoon and extra for rolling, divided • 1/2 tsp. salt 1 Tbsp. baking powder • 3/4 C. milk 1/4 C. (1/2 stick) butter Heat oven to 450o. In small bowl, toss together cheese, green onions and bacon with 1 Tbsp. flour. Set aside. In separate bowl, whisk together flour, baking powder and salt. Use pastry cutter or 2 forks to cut in butter. Add milk and stir just enough to bring ingredients together. Gently fold in cheese mixture. Turn dough onto floured surface and knead about 1 min. Pat or roll out dough to 1/2 or 3/4” thickness. Cut into rounds with 2 1/2” round biscuit cutter. Place biscuits on ungreased baking sheet. Bake 12-15 minutes, or until golden brown on top.

Page 22 22 • 2016-2017 Home Cooking Recipe Magazine

Published by the Sioux Falls Shopping News


Crispy Bacon

TWISTS

with Gouda &

Apricot Preserves

Cook time: 45 minutes • Serves: 15 • flour, for dusting • Nonstick spray kg. (2 sheets) frozen puff pastry dough, thawed •1p • 1 C. (12 ounces) apricot preserves gg, beaten •1e . (about 7 oz.) Gouda cheese, shredded •2C bsp. chopped fresh rosemary leaves •2T • 2 l b. (about 25-30 slices) Smithfield Hometown Original Bacon Heat oven to 375o. Line 2 rimmed baking pans with foil, set baking racks in pans; lightly spray racks with nonstick spray. On lightly floured surface, roll out 1 puff pastry sheet to 8x12”. Brush top with egg; thinly spread 1/2 C. preserves over dough. Sprinkle evenly with 1 C. shredded cheese and 1 Tbsp. rosemary, lightly pressing cheese mixture into dough. Fold short end of dough over to enclose cheese mixture; lightly roll to seal. Cut into 15 1/2” strips. Repeat with remaining ingredients. Lay 1 slice bacon diagonally. Grab 1 strip of prepared dough by ends and place 1 end of dough strip horizontally at top end of bacon. Roll bacon with dough downward, stretching dough strip while rolling. Place spiral-wrapped bacon twist on prepared rack. Repeat. Bake twists 35-45 min., or until pastry is browned and bacon is crisp, rotating pans as needed for even cooking. Let cool 5 minutes and gently use spatula to remove twists from racks. Serve warm or at room temperature.

Caramelized Bourbon

Crispy Bacon Twists with Gouda and Apricot Preserves

BACON

Cook time: 30 minutes • Serves: 12 kg. (16 oz. each) Smithfield Thick Cut Bacon •2p bsp. honey •4T • 1/2 C. bourbon bsp. maple syrup •4T Heat oven to 375o. Line 2 baking pans with parchment paper. Remove bacon from package and space evenly on pans without overlapping slices. Place pans in oven and bake 15 min. Rotate pans halfway through baking time. Meanwhile, combine honey, bourbon and syrup. Remove bacon from oven. Carefully drain grease from pans. Brush bacon with bourbon mixture. Return to oven and bake 3-5 minutes. Let cool slightly and serve.

Sea Salt Caramel

Caramelized Bourbon Bacon Sea Salt Caramel Bacon

BACON

Cook time: 40 minutes • Serves: 12 • 2 pkg, (12 oz. each) Smithfield Thick Cut Bacon • 1 tsp. flaked sea salt • 4 Tbsp. caramel topping Heat oven to 375o. Line 2 baking pans with nonstick foil. Remove bacon from package and space evenly on pans without overlapping slices. Place pans in oven and bake 10 min. Rotate pans and continue baking until crisp, about 20 min. Remove from oven. Using tongs, place bacon slices on clean parchment paper-lined baking sheet. Let cool slightly. Heat caramel in microwave 10 sec. Drizzle bacon with caramel. Sprinkle with sea salt. Return to oven; bake 2 min. Let sit 5 min Using tongs, remove to cooling rack. Cool 5 min.before serving. Published by the Sioux Falls Shopping News

2016-2017 Home Cooking Recipe Magazine • Page 23 23


g n i k a B n Sseahseroe! i

Carrot CRUMBLE BARS Crust/Topping: • 1 C. all-purpose flour • 1 C. old-fashioned oats • 1/2 C. lt. brown sugar • 6 Tbsp. butter, melted

Cinnamon RAISIN SCONES

Ingredients: • 2 C. flour • 1 T. baking powder • 1/2 C. sugar • 1 tsp. cinnamon • 1/2 tsp. salt • 1/2 C. shortening (Crisco) • 2/3 C. milk • 1/3 C. raisins

Laurie Nelson Sioux Falls

Directions: o Heat oven to 350 . In large bowl, combine flour, oats & brown sugar. Add butter; stir to coat. Reserve 1/3 C. for topping. Press remaining mixture evenly into bottom of 9” sq. baking pan lined with foil. Bake 10 min., or until lightly browned and set. Filling: • 1 jar (15.5 oz.) Aunt Nellie’s Glazed Small Sliced Carrots • 1 egg, beaten • 1/4 C. granulated sugar • 1 tsp. pumpkin pie spice or ground cinnamon • 1 tsp. vanilla extract

Directions: Combine flour, baking powder, sugar, cinnamon & salt. Cut in shortening with pastry cutter until crumbly. Add raisins & milk just until mixed. Will be slightly sticky. Divide dough in half; place on lightly floured counter or mat. Pat each half in a circle about 1” thick. Cut into triangular quarters. Place on non-stick baking sheet; o bake at 425 for 12-15 min. or until lightly browned. Don’t overbake. Icing: • 2 cups powdered sugar • 2 T. sour cream Spread over warm scones.

• 1 tsp. vanilla • 2 T. melted butter

These remind me of the Cinnamon Raisin Biscuits from Hardee’s Restaurant.

Carrot CAKE With cream cheese frosting Laurie Nelson Sioux Falls

Ingredients: • 2 C. sugar • 1 1/2 C. oil • 1/2 C. coconut • 2 tsp. soda • 3 C. finely grated carrots

• 4 eggs • 2 C. flour • 1 tsp. salt • 2 tsp. cinnamon • 3/4 C. chopped nuts, optional

Directions: o Preheat oven to 325 . Mix oil, sugar & eggs together. In separate bowl, mix flour, cinnamon, salt & soda. Add to egg mixture; blend. Stir in carrots, coconut & nuts until everything is mixed well. Pour into greased 9x13” pan. Bake for 55 min. and test for doneness with toothpick. OR bake in 2 greased & floured 9” round pans and adjust baking time. I begin checking for doneness at about 35 min. and continue baking & testing in 5 minute increments. Cool cake and frost with Cream Cheese Frosting. Frosting: • 4 oz. softened cream cheese • 4 oz. softened margarine • 3 C. powdered sugar Blend cream cheese & margarine together. Add powdered sugar 1 C. at a time. Frost cake. Page 24 • 2016-2017 Home Cooking Recipe Magazine

Published by the Sioux Falls Shopping News


Tres Leches CAKE For Filling: place carrots & liquid in food processor or blender container; puree until smooth. Transfer to medium bowl. Add egg, sugar, pumpkin pie spice and vanilla; stir until well combined. Pour over baked crust. Sprinkle carrot mixture evenly with reserved crumbs. Bake 30 min., or until knife inserted near center comes out clean. Cool completely on wire rack. Refrigerate until firm. Cut into 16 squares.

Lemon Cream Cheese BARS Ingredients: Janet Bottom Layer: Agre • 1 lemon cake mix with pudding • 1 egg • 1/3 C. vegetable oil Top Layer: • 1 pkg. 8 oz. cream cheese, softened • 1/3 C. sugar • 1 Tbsp. Lemon juice • 1 egg Directions: o Preheat oven to 350 . Combine cake mix, 1 egg & vegetable oil, mixing until smooth, reserve 1 cup. Put the rest in 9 x 13” o baking pan. Bake at 350 for 15 min. Whip cream cheese, sugar, lemon juice and 1 egg together; spread over first layer. Sprinkle remaining cup over the top & bake 15 min.

Ingredients: • 1 yellow cake mix • 2 eggs • 1 1/4 C. water • 1/3 C. vegetable oil • 1 can sweetened condensed milk • 1 can evaporated milk • 1 C. milk • 1 pkg. instant pudding Karen Jayken • 1 can pie filling Sioux Falls • Fresh strawberries or raspberries o Directions: Preheat oven to 350 . Spray cake pan. Mix first 4 ingredients; spread in cake pan. Bake 35 min., or until golden brown. Cool 10 min. Poke holes in cake (several). Mix and pour the 3 milks and pudding mixture over cake. Cover with plastic wrap; cool 1 hour. Spread pie filling over top. Frosting: • 3 1/2 C. heavy whipping cream • 8 oz. pkg. softened cream cheese • 1 pkg. instant pudding Mix together until stiff; spread over top. Place sliced strawberries or raspberries over top.

F A M I LY

HAIR

SALON

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$

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Pumpkin FLUFF

Dessert or Dip

$

Donna Jones Hightree Sioux Falls

Ingredients: • 1 (15 oz.) can pumpkin • 1 small pkg. instant vanilla pudding • 1 tsp. pumpkin pie spice • 1 small pkg. instant butterscotch pudding • 2 cups milk • 1 (8 oz. ) container Cool Whip Directions: Combine all ingredients; chill. Published Published by by the the Sioux Sioux Falls Falls Shopping Shopping News News

$

Be ready for West Park Plaza (12th & Kiwanis) the holidays 335-3264 Plaza 41 (41st & Kiwanis) with a great 335-3387 haircut from (4601 E. Arrowhead Pkwy) Shopko Plaza s! er tt Cost Cu 3 Convenient Locations

336-9792 Hours: M-F 9-5 • Sat. 9-6 • Sun. 12-5

2016-2017 2016-2017 Home Home Cooking Cooking Recipe Recipe Magazine Magazine •• Page Page 25 25


s d o o F t r o f Com for yoluyr! fami

Donna Jones Hightree Sioux Falls

Love on a BUN

Popcorn

Ingredients: • 2 Tbsp. olive oil • Kosher salt & freshly ground black pepper • 1 small yellow onion, diced small • 1/2 lb. ground chuck • 1/2 tsp. paprika • 3/4 C. beef stock • 1 C. provolone, shredded • 2 soft brioche rolls, toasted • dill pickle slices & yellow mustard, for serving

CAKE

Ingredients: • 1 16 oz. white miniature marshmallows • 3/4 C. vegetable oil • 1/2 C. butter • 5 qt. popped popcorn (already popped popcorn) • 3 boxes (24 oz. total) of gumdrops • 1 C. salted peanuts Directions: In a large non-stick saucepan, melt marshmallows, oil & butter. Stir until smooth. In a large bowl combine popcorn, gum drops & peanuts. Add melted marshmallows, oil & butter mixture to large bowl containing popcorn, gun drops and peanuts. Stir until all of popcorn, gum drops & peanuts are mixed well with melted mixture. Spray an angel food cake pan with non-stick spray and press all ingredients into it. Put into refrigerator until cooled. Pop out cake and cut slices with electric knife....like a birthday cake would be sliced. Jodi Larsen

Directions: Place a large sauté pan over med-high heat. When pan is hot add 2 Tbsp. olive oil along with onions. Cook, stirring occasionally until onions begin to soften, 3 min. Add in beef, breaking it up into smaller bits as it browns. Season well with salt, pepper and paprika, cooking until meat is browned and onions are slightly caramelized and soft, 5-8 min. Drain fat out in pan then stir in beef stock; bring to simmer. Simmer for 10-15 min., allowing stock to reduce and slightly thicken. Stir in cheese until completely melted and “fondue-like”. Check seasoning here, adding more salt & pepper if necessary. Serve on toasted buns with pickles and mustard.

Buttermilk Pancakes In

BLENDER

Ingredients: • 2 eggs • 1 1/2 cups buttermilk • 1/4 C. melted shortening or cooking oil • 3 Tbsp. sugar • 3/4 tsp. salt • 1 1/2 C. sifted flour • 1 1/2 tsp. baking powder • 1 tsp. soda Elfrieda Postma Sioux Falls

Page 26 • 2016-2017 Home Cooking Recipe Magazine

Page 26

Published by the Sioux Falls Shopping News


Best Ever

Bread PUDDING Beat together: • 5 jumbo eggs & 2 egg yolks • 1 1/2 C. sugar • 1 1/2 tsp. vanilla • 5 C. half & half • 1 pkg. dry instant pudding (Cheesecake is great) • cinnamon Elfrieda Postma Sioux Falls

Hamburger PIE Ingredients: • 2 Tbsp. butter • 1 medium onion chopped • 1 lb. ground beef • 1 2 Tbsp. A.1. steak sauce • 2 C. cooked green beans • 1 can tomato soup • Mashed potatoes enough for 4-6 servings Directions: Sauté onion in butter until tender but not brown. Add ground beef, A.1. Sauce & salt. Brown lightly. Stir in soup & beans & pour the mixture into a 1 1/2 qt. casserole dish. Top with o mounds of mashed potatoes. Bake at 350 for 25 minutes. Or until potatoes begin to brown.

Add: 1 C. cooked raisins Break: 10 to 12 slices of bread. Add to mixture to soak up bread. o

Preheat oven to 350 . Pour mixture into cake pan. Set cake pan in a pan of hot water; cover both o with foil. Bake at 350 for 45 min. Remove foil and bake another 45 min. Cool & serve.

Rum SAUCE for Bread

Pudding

Ingredients: • 1 can evaporated milk • 1 C. whole milk • 1 C. sugar • 1 1/2 Tbsp. cornstarch • 3 Tbsp. butter • 1 tsp. rum flavor (add more if desired) • 3 drops yellow food color Directions: In heavy saucepan, add milk, sugar & butter. Cook until hot over med-high heat. Dissolve cornstarch in small amount of water; add to hot mixture. Stir until thickened. Remove from heat; add rum flavor & food color.

Karen Jayken Sioux Falls

Directions: Mix 30 seconds or just until ingredients are mixed. Stop motor; stir with rubber spatula and add remaining 3/4 cup buttermilk. Mix 20 seconds or until smooth. For each pancake pour 1/4 cup batter onto hot greased griddle. Yield: About 3 cups. 12 to 14 pancakes. Published Published by by the the Sioux Sioux Falls Falls Shopping Shopping News News

2016-2017 2016-2017 Home Home Cooking Cooking Recipe Recipe Magazine Magazine •• Page Page 27 27


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Page 28 • 2016-2017 Home Cooking Recipe Magazine

Published by the Sioux Falls Shopping News

Home Cooking Recipe Book 2016-2017  
Home Cooking Recipe Book 2016-2017