Holiday Recipes for 2019

Eat, Drink AND BE Merry

HOLIDAY RECIPE BOOK

Eat, Drink AND BE Merry

HOLIDAY RECIPE BOOK

PUBLISHED BY

ROCK VALLEY PUBLISHING

2019

PUBLISHED BY

ROCK VALLEY PUBLISHING

2019

TURKEY DINNER

available the week of THANKSGIVING.

Holiday Services We Offer for Your Convenience: Cakes & Cupcakes Holiday Trays Meat Trays Vegetable Trays

Pull-Apart Brunch Buns FROM: RUTH PFEIFFER

1 Package (30 ounces) frozen unbaked rolls (2 dozen) Melted butter or margarine Cinnamon sugar Strawberry preserves or honey Roll each frozen roll in butter, then in cinnamon-sugar; place coated rolls in greased 12-cup fluted cake pan. Let stand, loosely cover until rolls thaw and rise to double in size.

3 to 4 hours. Bake at 350 degrees until golden, 25-30 minutes. Place on wire rack to cool. Serve warm with preserves and honey.

201 W. Blackhawk Dr. Byron, Ill 815-234-2311

802

330

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HOLIDAY RECIPES 2019

TURKEY DINNER

available the week of THANKSGIVING.

Holiday Services We Offer for Your Convenience: Cakes & Cupcakes Holiday Trays Meat Trays Vegetable Trays

201 W. Blackhawk Dr. Byron, Ill 815-234-2311

802

330

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HOLIDAY RECIPES 2019

Pull-Apart Brunch Buns FROM: RUTH PFEIFFER

1 Package (30 ounces) frozen unbaked rolls (2 dozen) Melted butter or margarine Cinnamon sugar Strawberry preserves or honey Roll each frozen roll in butter, then in cinnamon-sugar; place coated rolls in greased 12-cup fluted cake pan. Let stand, loosely cover until rolls thaw and rise to double in size.

3 to 4 hours. Bake at 350 degrees until golden, 25-30 minutes. Place on wire rack to cool. Serve warm with preserves and honey.

Carrot Casserole

Prairie View offers • Individual apartment homes • Private patios • Kitchenettes, walk-in showers • Full dining services • Housekeeping & laundry service

• Emergency call system • 24 hour a day in-house caregivers • Social and recreational programs • Access to rehabilitation services

Immediate Availability call 815-335-1800 500 East McNair Road Winnebago, IL

2 pounds carrots, sliced 1/2 cup butter or margarine, divided 6 ounces process American cheese, cubed 1/4 teaspoon Dill weed 1/2 cup crushed saltines (about 15 crackers) Place carrots in a saucepan and cover with water, bring to a boil.

Reduce heat, cover and simmer until tender, about 10 minutes.

Drain, place in a greased 1-1/2 quart baking dish. In a saucepan melt 1/4 cup butter and cheese, stirring often. Stir in dill. Pour over carrots. Toss the saltines and remaining butter, sprinkle over carrots. Bake uncovered at 350 degrees for 25 to 30 minutes.

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HOLIDAY RECIPES 2019

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Carrot Casserole

Prairie View offers • Individual apartment homes • Private patios • Kitchenettes, walk-in showers • Full dining services • Housekeeping & laundry service

• Emergency call system • 24 hour a day in-house caregivers • Social and recreational programs • Access to rehabilitation services

Immediate Availability call 815-335-1800 500 East McNair Road Winnebago, IL

2 pounds carrots, sliced 1/2 cup butter or margarine, divided 6 ounces process American cheese, cubed 1/4 teaspoon Dill weed 1/2 cup crushed saltines (about 15 crackers) Place carrots in a saucepan and cover with water, bring to a boil.

Reduce heat, cover and simmer until tender, about 10 minutes.

Drain, place in a greased 1-1/2 quart baking dish. In a saucepan melt 1/4 cup butter and cheese, stirring often. Stir in dill. Pour over carrots. Toss the saltines and remaining butter, sprinkle over carrots. Bake uncovered at 350 degrees for 25 to 30 minutes.

359879

HOLIDAY RECIPES 2019

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Join us for the Holidays!

Available for Business Luncheons, Meetings, Parties!

Outdoor Deck, Darts, Pool, Pong!

Carry-Outs Available!

1931 IL Rt. 75 East Freeport, IL

Cherry Snowballs FROM: RUTH PFEIFFER

1 cup butter, softened 1/2 cup confectioners sugar 2 cup all purpose flour 1 jar (6 ounces) maraschino cherries without stems, drained and halved Additional sugar In a bowl, cream butter and sugar then gradually add flour.

Shape a Tablespoon of dough around each cherry, forming a ball.

Place 1 inch apart on ungreased baking sheets. Bake at 325 degrees for 18 to 20 minutes. Roll warm cookie in confectioners sugar. Cool on wire racks.

Open lunch & dinner, 7 days, 11am-1am!

330946

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HOLIDAY RECIPES 2019

Join us for the Holidays!

Available for Business Luncheons, Meetings, Parties!

Outdoor Deck, Darts, Pool, Pong!

Carry-Outs Available!

1931 IL Rt. 75 East Freeport, IL Open lunch & dinner, 7 days, 11am-1am!

330946

4

HOLIDAY RECIPES 2019

Cherry Snowballs FROM: RUTH PFEIFFER

1 cup butter, softened 1/2 cup confectioners sugar 2 cup all purpose flour 1 jar (6 ounces) maraschino cherries without stems, drained and halved Additional sugar In a bowl, cream butter and sugar then gradually add flour.

Shape a Tablespoon of dough around each cherry, forming a ball.

Place 1 inch apart on ungreased baking sheets. Bake at 325 degrees for 18 to 20 minutes. Roll warm cookie in confectioners sugar. Cool on wire racks.

Warm and Creamy Bacon Dip FROM: RUTH PFEIFFER

8 ounces softened cream cheese 2 cups sour cream 3 ounces cooked bacon, crumbled or bacon bits 2 cups cheddar cheese, shredded 1 cup chopped green onions Bring cream cheese to room temperature. Preheat oven 400 degrees. In a bowl, combine all ingredients. Place in 1-quart baking dish. Cover. Heat 25 to 30 minutes or until hot.

Serve with sliced French bread, crackers or chips.

Serving options: Dip may also be placed in a hollowed sourdough loaf wrapped in foil and heated in 400 degree oven for 30 minutes.

Cathedral Cookies FROM: RUTH PFEIFFER

1 Package (12 ounces) chocolate morsels 1/4 cup butter or margarine 1/3 cup light corn syrup 1 package miniature colored marshmallows (10-1/2 ounces) Heat chocolate and butter until melted in large saucepan over low heat. Remove from heat, stir in corn syrup and marshmallows, stirring until coated. Refrigerate mixture until firm enough to handle, about 30 minutes. Form into balls, about 2 inches in diameter on waxed paper; roll in nuts. Refrigerate until firm 2 to 3 hours.

Cut into 1/2-inch slices.

HOLIDAY RECIPES 2019

Warm and Creamy Bacon Dip FROM: RUTH PFEIFFER

8 ounces softened cream cheese 2 cups sour cream 3 ounces cooked bacon, crumbled or bacon bits 2 cups cheddar cheese, shredded 1 cup chopped green onions Bring cream cheese to room temperature. Preheat oven 400 degrees. In a bowl, combine all ingredients. Place in 1-quart baking dish. Cover. Heat 25 to 30 minutes or until hot.

Serve with sliced French bread, crackers or chips.

Serving options: Dip may also be placed in a hollowed sourdough loaf wrapped in foil and heated in 400 degree oven for 30 minutes.

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Cathedral Cookies FROM: RUTH PFEIFFER

1 Package (12 ounces) chocolate morsels 1/4 cup butter or margarine 1/3 cup light corn syrup 1 package miniature colored marshmallows (10-1/2 ounces) Heat chocolate and butter until melted in large saucepan over low heat. Remove from heat, stir in corn syrup and marshmallows, stirring until coated. Refrigerate mixture until firm enough to handle, about 30 minutes. Form into balls, about 2 inches in diameter on waxed paper; roll in nuts. Refrigerate until firm 2 to 3 hours.

Cut into 1/2-inch slices.

HOLIDAY RECIPES 2019

5

Full service dental office and great quality dentures

Repairs, relines, partials and all things dental

STRICTLY

DENTURES AND DENTAL 815-969-0531 815-397-7370

3920 East State St., Rockford, IL 61108 www.strictlydentures.com

Chocolate Pretzel Rings FROM: RUTH PFEIFFER

48 to 50 pretzel rings or mini twists 1 Package (8 ounces) milk chocolate kisses 1/4 cup M&M’s Place the pretzels on greased baking sheets. Place a chocolate kiss in the center of ring. Bake at 275 degrees for 2 to 3 minutes, or until chocolate is softened. Remove from the oven. Place an M&M on each, pressing down slightly, so warm chocolate fills the ring. Refrigerate for 5 to 10 min. or until chocolate is firm.

Store cookies in an airtight container at room temperature.

Steve Pasin DDS & Associates Locally Owned • Family Operated 354004

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HOLIDAY RECIPES 2019

Full service dental office and great quality dentures

Repairs, relines, partials and all things dental

STRICTLY

DENTURES AND DENTAL 815-969-0531 815-397-7370

3920 East State St., Rockford, IL 61108 www.strictlydentures.com Steve Pasin DDS & Associates Locally Owned • Family Operated 354004

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HOLIDAY RECIPES 2019

Chocolate Pretzel Rings FROM: RUTH PFEIFFER

48 to 50 pretzel rings or mini twists 1 Package (8 ounces) milk chocolate kisses 1/4 cup M&M’s Place the pretzels on greased baking sheets. Place a chocolate kiss in the center of ring. Bake at 275 degrees for 2 to 3 minutes, or until chocolate is softened. Remove from the oven. Place an M&M on each, pressing down slightly, so warm chocolate fills the ring. Refrigerate for 5 to 10 min. or until chocolate is firm.

Store cookies in an airtight container at room temperature.

Piasa Leather & Saddle

2 packages (3 ounces each) raspberry gelatin 2 cups boiling water, divided 1 can (14 ounces) whole-berry cranberry sauce 2 tablespoons lemon juice 1 cup heavy whipping cream 1 package (8 ounces) cream cheese, softened 1/2 cup chopped pecans

New & Used English and Western Saddles Complete Repair of Saddles & Tack Custom Goods • Belts • Holsters Chaps • Leanin’ Tree Cards & Gifts Now offering boot & shoe repair

5442 N. Second Loves Park, IL 815-877-5727

Christmas Cranberry Salad

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In a small bowl, dissolve gelatin in 1 cup boiling water. In another bowl, combine cranberry sauce and remaining water, add gelatin mixture and lemon juice, Pour into a 13-by-9-inch dish coated with cooking spray; refrigerate until firm. In a large bowl, beat cream until stiff peaks form.

In another bowl, beat cream cheese until smooth. Stir in 1/2 cup whipped cream, fold in remaining whipped cream. Spread over gelatin mixture, sprinkle with pecans.

Refrigerate for at least 2 hours.

HOLIDAY RECIPES 2019

Piasa Leather & Saddle

Christmas Cranberry Salad 2 packages (3 ounces each) raspberry gelatin 2 cups boiling water, divided 1 can (14 ounces) whole-berry cranberry sauce 2 tablespoons lemon juice 1 cup heavy whipping cream 1 package (8 ounces) cream cheese, softened 1/2 cup chopped pecans

New & Used English and Western Saddles Complete Repair of Saddles & Tack Custom Goods • Belts • Holsters Chaps • Leanin’ Tree Cards & Gifts Now offering boot & shoe repair

5442 N. Second Loves Park, IL 815-877-5727

7

331484

In a small bowl, dissolve gelatin in 1 cup boiling water. In another bowl, combine cranberry sauce and remaining water, add gelatin mixture and lemon juice, Pour into a 13-by-9-inch dish coated with cooking spray; refrigerate until firm. In a large bowl, beat cream until stiff peaks form.

In another bowl, beat cream cheese until smooth. Stir in 1/2 cup whipped cream, fold in remaining whipped cream. Spread over gelatin mixture, sprinkle with pecans.

Refrigerate for at least 2 hours.

HOLIDAY RECIPES 2019

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Coconut Supreme Cake

RY

VE ING AND RECO TOW BELOIT, WI SINCE 1958

1 package yellow cake mix 2 cups (16 ounces) sour cream 2 cups sugar 1 1/2 cups flaked coconut 8 ounces frozen whipped topping, thawed Fresh mint and red gumdrops

AND RECOVERY TOWING BELOIT, WI SINCE 1958

2212 Prairie Ave., Beloit, WI

Prepare and bake the cake according to the package directions in two 9-inch cake pans. Cool in pans for 10 minutes.

Before removing to a wire rack to cool.

For filling: Combine sour cream and sugar, mix well. Stir in coconut. Set aside 1 cup of filling for frosting.

To assemble: Split each cake into two horizontal layers. Place one layer on a serving platter, cover with third of filling.

Repeat. Fold reserved filling into whipped topping, frost cake. Refrigerate for at least 4 hours. Garnish with mint and gumdrops.

(608) 362-5377

501 Hemenway Pl., So. Beloit, IL

(815) 389-3032

24 HOUR TOWING SERVICE & RECOVERY National Certified Drivers Fully Insured

355652

8

HOLIDAY RECIPES 2019

Coconut Supreme Cake

VERY ING8 AND RECO TOW BELOIT, WI 195 E SINC

1 package yellow cake mix 2 cups (16 ounces) sour cream 2 cups sugar 1 1/2 cups flaked coconut 8 ounces frozen whipped topping, thawed Fresh mint and red gumdrops

AND RECOVERY TOWING BELOIT, WI SINCE 1958

2212 Prairie Ave., Beloit, WI

Prepare and bake the cake according to the package directions in two 9-inch cake pans. Cool in pans for 10 minutes.

Before removing to a wire rack to cool.

For filling: Combine sour cream and sugar, mix well. Stir in coconut. Set aside 1 cup of filling for frosting.

To assemble: Split each cake into two horizontal layers. Place one layer on a serving platter, cover with third of filling.

Repeat. Fold reserved filling into whipped topping, frost cake. Refrigerate for at least 4 hours. Garnish with mint and gumdrops.

(608) 362-5377

501 Hemenway Pl., So. Beloit, IL

(815) 389-3032

24 HOUR TOWING SERVICE & RECOVERY National Certified Drivers Fully Insured

355652

8

HOLIDAY RECIPES 2019

The Best Classic Zucchini Bread FROM: AMANDA FINKS

1 1/2 cups grated zucchini, lightly packed, do not drain liquid 1 cup granulated sugar 1/4 cup packed light brown sugar 1/2 cup unsweetened applesauce 1/3 cup vegetable oil (or preferred cooking oil) 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon Preheat oven to 350 degrees F. Spray 9-by-5-inch loaf pan with cooking spray.

In a large bowl, add grated zucchini, sugar, brown sugar, applesauce, oil, eggs and vanilla. Whisk until well combined.

Add flour, baking powder, baking soda, salt and cinnamon.

Stir until no dry flour remains, trying not to over mix.

Pour batter into loaf pan. Bake for 50 to 54 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it. Cool in the pan for 10 minutes.

Remove from pan and transfer to wire cooking rack to cool completely. Store in refrigerator. Bread is best served after it has been refrigerated for at least 12 hours.

Eggnog Cutout Cookies 1/2 cup butter softened 1 cup sugar 2 eggs 2 tablespoons plus 1 teaspoon eggnog 2-1/2 cups all purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon ground nutmeg Icing: 2 cups confectioners sugar 1/4 teaspoon ground nutmeg Liquid or paste food coloring In a mixing bowl, cream butter and sugar.

Beat in eggs. Stir in eggnog. Combine the flour, salt, baking soda and nutmeg, gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. On a lightly floured surface, roll out dough. Cut with 2-1/2 inch cookie cutters, dipped in flour. Place 2 inches apart on greased baking sheets. Bake at 375 degrees for 8 to 10 minutes. Remove to wire racks to cool.

In a mixing bowl, beat confectioners’ sugar, nutmeg, add enough eggnog to achieve icing consistency, add food coloring. Spread over cooled cookies, let dry.

HOLIDAY RECIPES 2019

The Best Classic Zucchini Bread FROM: AMANDA FINKS

1 1/2 cups grated zucchini, lightly packed, do not drain liquid 1 cup granulated sugar 1/4 cup packed light brown sugar 1/2 cup unsweetened applesauce 1/3 cup vegetable oil (or preferred cooking oil) 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon Preheat oven to 350 degrees F. Spray 9-by-5-inch loaf pan with cooking spray.

In a large bowl, add grated zucchini, sugar, brown sugar, applesauce, oil, eggs and vanilla. Whisk until well combined.

Add flour, baking powder, baking soda, salt and cinnamon.

Stir until no dry flour remains, trying not to over mix.

Pour batter into loaf pan. Bake for 50 to 54 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it. Cool in the pan for 10 minutes.

Remove from pan and transfer to wire cooking rack to cool completely. Store in refrigerator. Bread is best served after it has been refrigerated for at least 12 hours.

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Eggnog Cutout Cookies 1/2 cup butter softened 1 cup sugar 2 eggs 2 tablespoons plus 1 teaspoon eggnog 2-1/2 cups all purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon ground nutmeg Icing: 2 cups confectioners sugar 1/4 teaspoon ground nutmeg Liquid or paste food coloring In a mixing bowl, cream butter and sugar.

Beat in eggs. Stir in eggnog. Combine the flour, salt, baking soda and nutmeg, gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. On a lightly floured surface, roll out dough. Cut with 2-1/2 inch cookie cutters, dipped in flour. Place 2 inches apart on greased baking sheets. Bake at 375 degrees for 8 to 10 minutes. Remove to wire racks to cool.

In a mixing bowl, beat confectioners’ sugar, nutmeg, add enough eggnog to achieve icing consistency, add food coloring. Spread over cooled cookies, let dry.

HOLIDAY RECIPES 2019

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A B C

Holiday Green Beans

FIRE & SAFETY, INC.

FROM: RUTH PFEIFFER

1 Package (16 ounces) frozen cut green beams 1 teaspoon grated orange peel 1/2 cup dried cranberries 1/2 cup real bacon bits 2 Tablespoons honey

SERVING YOU FOR OVER 50 YEARS

Cook the green beans according to package directions, adding the orange peel during cooking. Drain.

Add the cranberries, bacon and honey. Toss to combine.

2581 Park Avenue Beloit, WI 53511 608-362-1634 359811

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HOLIDAY RECIPES 2019

A B C

Holiday Green Beans

FIRE & SAFETY, INC.

FROM: RUTH PFEIFFER

1 Package (16 ounces) frozen cut green beams 1 teaspoon grated orange peel 1/2 cup dried cranberries 1/2 cup real bacon bits 2 Tablespoons honey

SERVING YOU FOR OVER 50 YEARS

Cook the green beans according to package directions, adding the orange peel during cooking. Drain.

Add the cranberries, bacon and honey. Toss to combine.

2581 Park Avenue Beloit, WI 53511 608-362-1634 359811

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HOLIDAY RECIPES 2019

O’Brien Egg Soufflé

Homemade Irish Cream

8 ounces package cheddar cheese 2 cups ham, cubed 16 slices fresh bread, crusts removed 6 eggs, beaten 1/2 teaspoon Salt 2 cups crushed cornflakes 1/2 cup butter, melted

1 can (12 ounces) evaporated milk 1 cup heavy whipping cream 1/2 cup of 2% milk 1/4 cup sugar 2 Tablespoons chocolate syrup 1 Tablespoon instant coffee granules 2 teaspoons vanilla extract 1/4 teaspoons almond extract 1/2 cup brewed coffee for each serving

Butter the bottom of a 9-by-12inch pan. Place 8 slices of bread on the bottom of the pan. Sprinkle with ham and cheese. Place 8 slices of bread on top. Mix eggs, salt and milk. Pour over the layers and cover with foil. When ready to bake, top dish with cornflakes and melted butter. Bake, uncovered at 350 degrees for 1 hour.

In a blender, combine the first 8 ingredients, cover and process until smooth. Store in the refrigerator. For each serving, place coffee in a mug.

Stir in 1/3 cup Irish Cream. Heat mixture in microwave if desired.

HOLIDAY RECIPES 2019

O’Brien Egg Soufflé

Homemade Irish Cream

8 ounces package cheddar cheese 2 cups ham, cubed 16 slices fresh bread, crusts removed 6 eggs, beaten 1/2 teaspoon Salt 2 cups crushed cornflakes 1/2 cup butter, melted

1 can (12 ounces) evaporated milk 1 cup heavy whipping cream 1/2 cup of 2% milk 1/4 cup sugar 2 Tablespoons chocolate syrup 1 Tablespoon instant coffee granules 2 teaspoons vanilla extract 1/4 teaspoons almond extract 1/2 cup brewed coffee for each serving

Butter the bottom of a 9-by-12inch pan. Place 8 slices of bread on the bottom of the pan. Sprinkle with ham and cheese. Place 8 slices of bread on top. Mix eggs, salt and milk. Pour over the layers and cover with foil. When ready to bake, top dish with cornflakes and melted butter. Bake, uncovered at 350 degrees for 1 hour.

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In a blender, combine the first 8 ingredients, cover and process until smooth. Store in the refrigerator. For each serving, place coffee in a mug.

Stir in 1/3 cup Irish Cream. Heat mixture in microwave if desired.

HOLIDAY RECIPES 2019

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Here is the recipe for every great holiday meal

HOLIDAY DINNER

Serves 6 BACON WRAPPED TURKEY BREAST with mushroom gravy and all the sides Order early and save!

815-877-FOOD (3663)

5533 N. 2nd Street, Loves Park, IL 61111 ezdinners2night.com 359845 12

2 cups raisins chopped 2 cups boiling water 3/4 cup butter- flavored shortening 1 cup sugar 3 eggs 2 1/2 cups all purpose flour 2 cups old fashioned oats 1/2 teaspoon salt 1 1/4 teaspoon baking soda 2 cups chopped walnuts Place raisins in a small bowl. Cover with boiling water, let stand for 5 minutes. Drain and set aside. In a large bowl cream shortening and sugar until light and fluffy. Beat in eggs.

Combine the flour, oats, baking soda and salt, gradually add to creamed mixture and mix well. Stir in walnuts and raisins.

Drop by rounded tablespoons 2 inches apart onto greased baking sheets. Flatten with a glass. Bake at 325 degrees for 8 to 10 minutes or until bottoms are browned.

HOLIDAY RECIPES 2019

Here is the recipe for every great holiday meal

HOLIDAY DINNER

Serves 6 BACON WRAPPED TURKEY BREAST with mushroom gravy and all the sides Order early and save!

815-877-FOOD (3663)

5533 N. 2nd Street, Loves Park, IL 61111 ezdinners2night.com 359845 12

Grandma’s Oatmeal Raisin Cookies

HOLIDAY RECIPES 2019

Grandma’s Oatmeal Raisin Cookies 2 cups raisins chopped 2 cups boiling water 3/4 cup butter- flavored shortening 1 cup sugar 3 eggs 2 1/2 cups all purpose flour 2 cups old fashioned oats 1/2 teaspoon salt 1 1/4 teaspoon baking soda 2 cups chopped walnuts Place raisins in a small bowl. Cover with boiling water, let stand for 5 minutes. Drain and set aside. In a large bowl cream shortening and sugar until light and fluffy. Beat in eggs.

Combine the flour, oats, baking soda and salt, gradually add to creamed mixture and mix well. Stir in walnuts and raisins.

Drop by rounded tablespoons 2 inches apart onto greased baking sheets. Flatten with a glass. Bake at 325 degrees for 8 to 10 minutes or until bottoms are browned.

Turtle Pie 1 cup semi-sweet chocolate chips, divided 1/4 cup chopped pecans 1 pastry shell (9 inch); baked 1/4 cup caramel topping 2 packages (8 ounces each) cream cheese, softened 3/4 cup confectioners sugar 2 tablespoons whipping cream Sprinkle 1/4 cup of chocolate chips and pecans into pastry shell. Pour caramel topping over chips and pecans.

In a mixing bowl beat cream cheese and sugar until smooth. In a saucepan over low heat, cook and stir cream and remaining chips until smooth. Gradually add to the cream cheese mixture, mix well. Carefully spread into pastry shell.

No-Bake Peanut Mallow Squares FROM LYNNE MCLERNON

1 cup (6 ounce package) Semi-sweet chocolate chips 1 cup butterscotch chips 1/2 cup creamy, or crunchy, peanut butter (not low fat) 3 cups mini marshmallows 1 cup salted peanuts Combine chocolate chips, butterscotch chips and peanut butter.

Melt, using double boiler or microwave oven, stirring frequently.

Cool slightly. Stir in marshmallows and peanuts. Pour into 8-by-8-inch pan lined with aluminum foil. Cool until set.

Use foil to lift from pan; cut into squares.

Makes about 2 dozen squares.

HOLIDAY RECIPES 2019

Turtle Pie 1 cup semi-sweet chocolate chips, divided 1/4 cup chopped pecans 1 pastry shell (9 inch); baked 1/4 cup caramel topping 2 packages (8 ounces each) cream cheese, softened 3/4 cup confectioners sugar 2 tablespoons whipping cream Sprinkle 1/4 cup of chocolate chips and pecans into pastry shell. Pour caramel topping over chips and pecans.

In a mixing bowl beat cream cheese and sugar until smooth. In a saucepan over low heat, cook and stir cream and remaining chips until smooth. Gradually add to the cream cheese mixture, mix well. Carefully spread into pastry shell.

13

No-Bake Peanut Mallow Squares FROM LYNNE MCLERNON

1 cup (6 ounce package) Semi-sweet chocolate chips 1 cup butterscotch chips 1/2 cup creamy, or crunchy, peanut butter (not low fat) 3 cups mini marshmallows 1 cup salted peanuts Combine chocolate chips, butterscotch chips and peanut butter.

Melt, using double boiler or microwave oven, stirring frequently.

Cool slightly. Stir in marshmallows and peanuts. Pour into 8-by-8-inch pan lined with aluminum foil. Cool until set.

Use foil to lift from pan; cut into squares.

Makes about 2 dozen squares.

HOLIDAY RECIPES 2019

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Peppermint Pretzel Dippers 12 ounces semisweet chocolate chips 1 tablespoon shortening 10 ounces pretzel rods 40 red and/or green hard mint candies, crushed.

Happy Holidays from

CLINTON

Place chocolate chips and shortening in a 2 cups microwave safe measuring cup and heat until melted. Stir until smooth. Break each pretzel rod in half.

Dip the broken end about halfway into melted chocolate; roll in crushed candies.

Place on a waxed paper-lined baking sheet. Chill until set.

FOODS OPEN 7 a.m. - 9 p.m.

Hwy 140 & Peck Ave., Clinton, WI • 608-676-4606 14

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HOLIDAY RECIPES 2019

Peppermint Pretzel Dippers 12 ounces semisweet chocolate chips 1 tablespoon shortening 10 ounces pretzel rods 40 red and/or green hard mint candies, crushed.

Happy Holidays from

CLINTON

Place chocolate chips and shortening in a 2 cups microwave safe measuring cup and heat until melted. Stir until smooth. Break each pretzel rod in half.

Dip the broken end about halfway into melted chocolate; roll in crushed candies.

Place on a waxed paper-lined baking sheet. Chill until set.

FOODS OPEN 7 a.m. - 9 p.m.

Hwy 140 & Peck Ave., Clinton, WI • 608-676-4606 14

HOLIDAY RECIPES 2019

359877

HAPPY HOLIDAYS FROM

Stuffed French Toast 8 slices French bread (1 inch thick) 2 package (3 ounces each) cream cheese, softened 1/3 cup crushed pineapple, undrained 1/2 cup chopped pecans 4 eggs 1 cup whipping cream 1/2 teaspoon vanilla extract 1 1/2 teaspoon ground ginger Apricot Syrup: 1 jar (12 ounces) apricot preserves 1/2 cup orange juice Cut a pocket through the crust of each slice of bread. In a mixing bowl, beat the cream cheese and pineapple, stir in pecans. Stuff into pockets.

In a shallow bowl, beat the eggs, cream, vanilla and ginger, dip both sides of bread. Cook on a greased hot griddle until golden brown on both sides.

Combine syrup ingredients in a saucepan, heat until warmed, stirring constantly.

Serve with the french toast.

262.728.7950 | LakeLawnResort.com 2400 East Geneva Street | Delavan, Wisconsin Located Minutes from Downtown Lake Geneva

359878

HOLIDAY RECIPES 2019

HAPPY HOLIDAYS FROM

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Stuffed French Toast 8 slices French bread (1 inch thick) 2 package (3 ounces each) cream cheese, softened 1/3 cup crushed pineapple, undrained 1/2 cup chopped pecans 4 eggs 1 cup whipping cream 1/2 teaspoon vanilla extract 1 1/2 teaspoon ground ginger Apricot Syrup: 1 jar (12 ounces) apricot preserves 1/2 cup orange juice Cut a pocket through the crust of each slice of bread. In a mixing bowl, beat the cream cheese and pineapple, stir in pecans. Stuff into pockets.

In a shallow bowl, beat the eggs, cream, vanilla and ginger, dip both sides of bread. Cook on a greased hot griddle until golden brown on both sides.

Combine syrup ingredients in a saucepan, heat until warmed, stirring constantly.

Serve with the french toast.

262.728.7950 | LakeLawnResort.com 2400 East Geneva Street | Delavan, Wisconsin Located Minutes from Downtown Lake Geneva

359878

HOLIDAY RECIPES 2019

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Parson’s Collision Center 2050 Harlem Rd. Loves Park, IL 61111 815-633-6620

Parson’s Collision Center East 5902 Sandy Hollow Rd. Rockford, IL 61107 815-874-7100

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HOLIDAY RECIPES 2019

Parson’s Collision Center 2050 Harlem Rd. Loves Park, IL 61111 815-633-6620

Parson’s Collision Center East 5902 Sandy Hollow Rd. Rockford, IL 61107 815-874-7100

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HOLIDAY RECIPES 2019

359844