Holiday Recipe Guide 2023

Homemade HOLIDAYS

RECIPE GUIDE APPETIZERS SOUPS SALADS VEGGIES SIDES MAIN DISHES DESSERTS & COOKIES!

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HOLIDAYS 2023

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Page 2

Homemade HOLIDAYS

FROM THE KITCHEN AT HERITAGE WOODS This Page of Recipes Provided By:

Reese’s Peanut Butter Fudge 16 oz. vanilla-flavored candy coating 2 cups super crunchy peanut butter 8 Reese’s Peanut Butter Cups (chopped) 1/4 cup milk chocolate chips (melted) Line 8x8 baking pan with aluminum foil & set aside.

Melt candy coating in a heat safe bowl. Microwave at half power for 30 seconds at a time until melted & smooth. Add peanut butter. Stir until completely combined & smooth. Pour into prepared baking pan.

Sprinkle with Reese’s Peanut Butter Cups. Gently press Reese’s into peanut butter fudge so they are about 1/2 submerged in the fudge. This will help keep them from falling off when you cut the fudge.

Drizzle melted milk chocolate over top.

Freeze 30 minutes or until fudge is firm. Lift the fudge out of the pan using the foil edges. Unwrap the foil. Check to make sure all of the foil is off.

Cut into bite size pieces. Store in refrigerator.

ENJOY!!

Sweet Potato Casserole 5 sweet potatoes 1/4 t. salt 1/4 cup butter 2 eggs 1 t. vanilla extract 1/2 t. ground cinnamon 1/2 cup white sugar 2 T. heavy cream 1/4 cup butter, softened 3 T. all-purpose flour 3/4 cup packed light brown sugar 1/2 cup chopped pecans.

Preheat oven to 350˚. Lightly grease 9x13 baking dish. Bake sweet potatoes 35 minutes or until they begin to soften. Cool slightly, peel & mash. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar & heavy cream. Transfer to baking dish. In med. bowl, combine 1/4 cup butter, flour, brown sugar & chopped pecans. Mix with pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture. Bake 30 minutes until topping is crisp & lightly browned.

Maple Walnut Twice Baked Sweet Potato Skins 4 small sweet potatoes 1/2 cup Greek yogurt or sour cream 1/2 T. pumpkin pie spice 1 T. maple syrup 3-4 T. brown sugar or more to taste; can also be left out for a less sweet dish Pinch of salt Topping: 2/3 cup chopped walnuts or pecans 2 T. butter 2 T. light brown sugar Preheat oven to 400 degrees. Pierce the potatoes with a fork, place in a large baking pan & bake until soft (time will vary depending on the size of your sweet potatoes, anywhere from 20-45 minutes).

Cut each potato in half lengthwise. Scoop out the baked insides. Try to keep the skins whole as much as possible. Place the potato skins back in the baking pan. Mash the bake potato flesh in a bowl until smooth. Mix in the Greek yogurt, pumpkin pie spice, maple syrup (and brown sugar, if using) and salt. Scoop this filling into the sweet potato skins (I get 6 skins out of 4 baked potatoes).

Make topping: In a separate bowl, mix all topping ingredients. Sprinkle over the filled sweet potato skins. Bake at 400 degrees for 12-15 minutes.

Drizzle with extra syrup to serve, if you like and serve hot.

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Page 5

Homemade HOLIDAYS

APPETIZERS & DIPS Chevy’s Savory Cheese Soufflé

Baked Brie In Puff Pastry

Submitted By: Yvonne Chevy Peterson, Medicare 411

Submitted By: Stacey Burger, Owner of Society Cleaners

3 T. unsalted butter, plus more to grease dish 1/4 cup plus 2 T. freshly grated Parmigiano-Reggiano cheese 3 T. all purpose flour 1-1/4 cups heavy cream 4 large eggs, separated, plus 3 large egg whites 3 T. dry sherry 6 oz. Gruyere cheese, shredded (2 packed cups) 2 T. sour cream 1-1/4 t. kosher salt 1 t. Dijon mustard 1/2 t. dry mustard 1/4 t. cayenne pepper 1/4 t. cream of tartar Preheat oven to 375 degrees. Butter a 1-1/2 qt. soufflé dish & coat it with 2 T. freshly grated Parmigiano-Reggiano cheese.

In a medium sauce pan over medium-high heat, melt butter. Stir in flour to make a paste. Gradually whisk in cream & bring mixture to a boil over moderate heat, whisking constantly. Reduce the heat to low & cook, whisking until very thick, 3 minutes.

Transfer to a large bowl; let cool.

Stir in egg yolks, sherry, Gruyere, sour cream, salt, Dijon mustard, dry mustard, cayenne, and the remaining 1/4 cup of Parmigiano-Reggiano.

Put egg whites in a large stainless steel bowl. Add cream of tartar. Using an electric mixer, beat egg whites until firm peaks form. Fold in egg whites about 1/3 at a time. Do NOT stir, this is a gentle folding process.

Bake for about 35 minutes, until soufflé is golden brown & puffed. Serve right away.

1 sheet puff pastry, thawed according to directions 1 wheel Brie (7 oz) 1 egg, lightly beaten 2 T. sliced almonds 1 T. honey 3 T. preserves, cherry or raspberry Preheat oven to 425 degrees. Line a baking sheet with parchment paper. On a lightly floured surface, roll puff pastry out to an 11” square. Place brie in center & top with preserves. Brush puff pastry all over with egg wash. Fold one corner over brie, then continue folding puff pastry over brie, creating pleats. Brush top with egg wash.

Bake until lightly golden, about 25 minutes. Top with almonds & bake until golden brown, 5-8 minutes more. Let cool at least 10 minutes. Drizzle with honey just before serving.

Porcupine Meatballs Submitted By: Gail Spoden - StyleHouse Furniture, Belvidere

1/2 cup raw rice 1/2 lb. hamburger 1 t. salt 1/2 t. pepper 1 onion chopped 1 qt. stewed tomatoes 2 T. bacon drippings (if available) Mix rice, hamburger, seasonings & onion. Make into walnut size balls. Brown in bacon drippings (or shortening) on all sides in covered fry pan. Add tomatoes & cook slowly covered for 30 minutes until rice is tender & meatballs doubled in size with rice sticking out like porcupine bristles.

Perogies With Bacon & Onions 16 potato & cheese perogies frozen 2 slices thick cut bacon diced 1 small onion diced 1 T. unsalted butter 3/4 cup heavy cream 1/4 t. salt 1/8 t. black pepper green onions & sour cream to serve as desired Bring a large pot of lightly salted water to a boil.

Add frozen perogies & boil for about 3 minutes or until they float to the top. Meanwhile cook bacon & onion in a large skillet until both are lightly browned.

Remove cooked perogies to a plate lined with paper towel. Add butter to skillet with bacon & onions, then add perogies in a single layer & brown both sides, about 3 minutes per side.

Whisk together cream, salt & pepper and add to the hot pan once perogies are lightly browned. Let simmer for 2-3 minutes until thickened slightly (it will bubble up & thicken fairly quickly, so keep an eye on it). Remove from the heat & garnish with green onions if desired & serve.

“Great” Nacho Dip Submitted By: Tyler Sanford

1 lb. Kraft American cheese 14 oz. green chilies (drained) 2 cans hot Hormel chili w/beans This is a double batch. Blend together chilies and chili. Warm over low heat and gradually add cheese.

Works great in a crock pot.

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Homemade HOLIDAYS

SOUPS & SALADS Comforting Chicken Noodle Soup Submitted By: Diane Bank, Capron

2 qts. water 8 cubes chicken bouillon 6-1/2 cups uncooked noodles 2 cans (10-3/4 oz ea.) condensed cream of chicken soup, undiluted 3 cups cubed cooked chicken 1 cup sour cream minced fresh parsley In a large sauce pan or Dutch oven, bring water & bouillon to a boil. Add noodles & cook uncovered until tender, about 10 minutes. Do not drain. Add soup & chicken, heat through. Remove from heat, stir in sour cream. Sprinkle with minced parsley.

Creamy Italian Spiral Salad Submitted By: Gail Spoden - StyleHouse Furniture, Belvidere

2 16 oz multicolored spiral pasta 1 medium bunch broccoli in florets 1 medium head cauliflower in florets 1 10 oz pkg. frozen peas & carrots, thawed 2 cups cherry tomatoes, quartered 1 cup shredded parmesan cheese 6 green onions, chopped 1/2 cup chopped green pepper 1 2-1/4 oz can sliced ripe olives, drained 2 16 oz creamy Italian salad dressing Approx. 6 oz salami, cut into chunks Cook pasta according to directions, drain & rinse.

Combine all ingredients, mix well. Refrigerate 2-3 hours before serving. Approximately 25-30 servings.

Crunchy Ramen Salad 1 T. plus 1/2 cup olive oil, divided 2 pkgs. (14 oz each) broccoli slaw 12 green onions, chopped (about 1-1/2 cups) 1 medium sweet red pepper, chopped 1/2 cup slivered almonds 1/3 cup cider vinegar 1/2 cup sunflower kernels 1/4 cup sugar 1/8 t. pepper 2 pkgs. (3 oz each) chicken ramen noodles In skillet, heat 1 T. oil over medium heat, add almonds & sunflower kernels; cook until toasted, about 4 minutes, cool. In large bowl, combine broccoli slaw, onions & red pepper. In a small bowl whisk vinegar, sugar, pepper, contents of ramen seasoning packets & remaining oil. Pour over salad; toss to coat, refrigerate until serving. Break noodles into small pieces just before serving, stir in noodles, almonds & sunflower kernels.

Lasagna Soup 8 oz. elbow pasta 1 T. olive oil 1 lb. Italian sausage, casing removed 3 cloves garlic, minced 1 onion, diced 2 t. oregano 1/2 t. crushed red pepper flake 2 T. tomato paste 6 cups chicken stock 1 28 oz. can fire roasted diced tomatoes 2 bay leaves Kosher salt & freshly ground black pepper, to taste 1 cup shredded mozzarella cheese 1/4 cup fresh basil leaves, finely chopped For ricotta mixture: 8 oz. ricotta 1/2 cup grated parmesan Kosher salt & freshly ground black pepper, to taste In a small bowl, combine ricotta, parmesan, salt & pepper, to taste; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat olive oil in Dutch oven or large pot over medium high heat. Add Italian sausage to skillet & cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.

Add garlic, onion, oregano & red pepper flakes.

Cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in tomato paste until well combined, about 1 minute.

Stir in chicken stock, diced tomatoes & bay leaves; season with salt & pepper, to taste. Bring to boil; reduce heat & simmer until slightly thickened, about 30 minutes, stir in pasta. Serve immediately with a heaping spoonful of the ricotta mixture, sprinkled with mozzarella & basil.

Roasted Potato & Vegetable Salad Submitted By: Ruth Ann Van Fleet, Belvidere

2 lbs. red potatoes - cubed 2 zucchini, thinly sliced lengthwise 2 carrots - diagonally sliced 1 small red onion - cut into wedges 2 cups tomato & garlic dressing Toss vegetable with dressing in large bowl. Spoon into shallow roasting pan. Bake at 400 degrees for 40-45 minutes or until vegetables are tender, stirring a couple of times.

Page 7

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Homemade HOLIDAYS

VEGGIES & SIDES Butternut Squash & Apples

Brussels Sprouts

Submitted By: Sharon Stevens

Submitted By: Rebecca Logeman, Belvidere

4 cups cooked & mashed butternut squash 1/4 cup white sugar 2 eggs beaten 1/2 t. salt 4 T. water 1/2 cup milk 1/2 T. vanilla 1 T. Cinnamon 4 apples thinly sliced Topping: 1/2 cup brown sugar 1/3 cup flour 1 t. cinnamon 3 T. butter 1/2 cup chopped pecans Mix first eight ingredients together. Layer 9x13 pan with half of the apple slices (2), cover with squash mixture. Layer with slices of remaining 2 apples and sprinkle topping over apple layer.

Bake 30-40 minutes at 325 degrees.

1 bag of brussels sprouts 1 shallot 1/4 cup olive oil 2 T. of Asian rice vinegar 1-1/2 t. honey 1/2 t. fresh chopped rosemary Kosher salt & black pepper to taste Trim the ends of the brussels sprouts, then slice in half. Finely chop the shallot.

Marinade - In a bowl whisk together olive oil, vinegar, shallots, honey, rosemary, salt & pepper (then set aside).

Bring a pot of salted water to a high boil. Add the brussels sprouts & cook for 3-4 minutes. Strain the brussels sprouts & place in a bowl. Pour the marinade over the brussels sprouts & coat them well.

Refrigerate for 2 hours to overnight. Serve chilled or at room temperature.

Smothered Cabbage Submitted By: Ruth Ann Van Fleet, Belvidere

5 T. butter 1 onion sliced thin 1 lg. head green cabbage (3 lbs.) cored & cut into 1 inch pieces 1-1/2 cups chicken broth 10 oz. Yukon Gold potatoes - peeled & cut into 1 inch pieces 1-1/2 t. salt 1/2 t. pepper Melt butter in Dutch oven over medium heat. Add onion & cook until soft (4 minutes). Stir in cabbage, broth, potatoes, salt & pepper. Bring to a boil.

Reduce to simmer until cabbage is wilted & potatoes are tender (12-15 minutes). Cook until liquid has evaporated (about 12 minutes) and serve.

Sweet Corn Casserole

Mushroom Risotto Submitted By: Kim Schmitz, Poplar Grove (Gluten Free/Vegan)

1 T. olive oil 1 shallot or 1/2 onion, diced 3 garlic cloves, crushed 1/2 cup mushrooms - thinly sliced 1/2 cup arborio rice 2 cups vegetable broth Heat olive oil in pan. Cook onion & garlic until soft, add mushrooms & cook for 1 minute. Stir in rice & add broth. Bring to a boil. Reduce to simmer & cook 30 minutes. Add parsley & seasoning to taste.

Veggie Dish

Submitted By: Nancy Hearn, Garden Prairie

Submitted By: Nancy Hearn, Garden Prairie

1/2 cup melted butter 1/2 cup water 2 large eggs 1 pkg. corn muffin mix (Jiffy) 2 cans cream style corn 1 can whole kernel corn, drained Preheat oven to 350 degrees. Melt butter in 9x13 baking dish. In bowl combine water & eggs. Add corn & muffin mix, stir well & pour over melted butter. Spread butter from corners over top. Bake for 1 to 1-1/2 hours.

1 bag frozen carrots, cauliflower & water chestnuts 1 bag frozen broccoli & cauliflower (can substitute 2 bags frozen broccoli & cauliflower mix & 1 can water chestnuts) 1 can cream of mushroom soup 1 8 oz jar Cheez Whiz 1 can French’s crispy fried onions Preheat oven to 350 degrees. Cook & drain veggies.

Melt cheese & mix with soup, add to veggies. Bake 20 minutes. Top with fried onions & bake an additional 10 minutes.

Page 10

Homemade HOLIDAYS

VEGGIES & SIDES Best Baked Beans Submitted By: Ruth Ann Van Fleet, Belvidere

Salt (1-1/2 T. and 1 t.)

1 lb. dry Northern Beans 1 lb. ham - diced Dissolve 1-1/2 T. salt in 2 quarts cold water in large container, add beans & soak for at least 8 hours or overnight. Drain & rinse well.

Combine 12 cups water, ham, beans & 1 t. salt in Dutch oven. Bring to boil over high heat. Reduce heat to medium low & simmer, uncovered stirring occasionally until beans are tender (1-1/2 hours).

Remove from heat & let stand for 15 minutes.

Serve. *Also can add diced onion & 2 T. dry mustard.

Cauliflower & Broccoli Bake Submitted By: Kim Branom, Belvidere

1.5 lbs. frozen cauliflower 1.5 lbs. frozen broccoli 1 lb. Velveeta (sliced) Townhouse crackers (crumbled) 1.5 sticks butter Preheat oven to 350 degrees. Cook cauliflower & broccoli. Put in 9x13 pan & top with 1 lb. Velveeta (sliced). Melt 1/2 stick butter & put over cheese.

Cover with layer of crumbled Townhouse crackers (not too fine). Melt remaining stick of butter, pour over crumbs. Bake covered for 1/2 hour then uncover & bake additional 1/2 hour or until browned.

Cheese Potatoes Submitted By: Nancy Turner, Garden Prairie

30 oz. southern style hash browns 1 can cream of mushroom soup 1 cup sour cream 1/2 cup milk 1 cup shredded sharp cheddar cheese 1/4 cup melted butter Topping: 1 cup cornflake crumbs 1/4 cup parmesan cheese 1/4 cup melted butter Preheat oven to 325 degrees. Thaw hash browns.

Mix remaining ingredients then add hash browns in 9x13 pan. Baked uncovered for 45-50 minutes.

Combine topping ingredients & crumble on top.

Corn Pudding 1-3/4 cup milk 2 T. sugar 6 T. butter 2 t. salt 4 beaten eggs 1/2 t. pepper 1 bag frozen corn, thawed Dash of tabasco In sauce pan, heat milk & butter over low heat.

Cool. Chop corn very coarsely in blender. Beat eggs in a large bowl. Add cooled milk & egg mixture & all remaining ingredients.

Pour into buttered 2 quart baking dish. Bake in preheated 325 degree oven for 1-1/4 hours. Top should be lightly browned when done.

Baked Stuffed Red Peppers 2 sm. red peppers halved with seeds & ribs removed 1-1/2 heaping cups cherry tomatoes 1-1/2 oz crumbled feta cheese 1 T. coarsely chopped thyme 8 basil leaves, torn into pieces Freshly ground pepper Oil Preheat oven to 400 degrees with rack in top third.

Place bell pepper halves, cut side up in baking dish.

Toss together tomatoes, feta, thyme & basil in a bowl. Season with pepper.

Fill peppers with tomato mixture dividing evenly.

Drizzle each with oil. Bake peppers covered with foil until they begin to soften, for about 30 minutes.

Remove foil & continue to bake until the tomatoes pop & feta turns light brown, for about 15 minutes.

German Potato Salad 7-1/2 lbs potatoes, red with skins 1 lb. bacon, cut in small pieces 1 medium onion, diced 2 T. flour 1 cup sugar 1 cup water 1 T. salt 3/4 cup white vinegar 1/2 bunch chopped celery Cut potatoes in small pieces. Boil in salted water until done, drain. Fry bacon & onion (diced) until brown, add flour.

Combine sugar, water, salt & vinegar. Stir into bacon grease mixture. Cook for 2 minutes. Pour mixture over potatoes. Add 1/2 bunch chopped celery. Mix well. Serve warm.

Page 11

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Page 13

Homemade HOLIDAYS

MAIN DISHES Authentic Bolognese Sauce

Best Salisbury Steak

Submitted By: Sandy Banke - Buchanan Street Pub

Submitted By: Kim Branom, Belvidere

2 T. olive oil 1/4 cup butter 1 lg. onion, finely diced 4 sm. carrots, finely diced 4 stalks celery heart (or 2 lg. celery stalks) finely diced 4 cloves garlic, finely diced Sea salt & freshly ground black pepper 1/2 lb diced pancetta or bacon 1 lb lean ground beef 1 lb ground pork 1 cup dry white wine (like a Chardonnay) 2 cups milk 1 28 oz can whole tomatoes, diced (both liquid & tomatoes) 1 cup beef stock Heat butter & oil together in a large sauce pan over medium heat. When butter is melted & the sauce pan is hot, add onion, carrots, celery, garlic & a good pinch of salt & sauté for 5 minutes, stirring often.

Add diced pancetta & cook for 10 minutes more, until vegetables are softened & pancetta is golden.

Increase the heat to high & add the meat a third at a time, stirring & breaking lumps with a spoon between each addition. Adding the meat gradually allows its liquid to evaporate - which is key if you want to brown your meat & not boil it. After the last addition, when no pink & no lumps remain, set a timer to 15 minutes. You want your meat to caramelize & even become crispy in spots. More liquids will evaporate & flavors will concentrate.

You want gold bits of meat to stick to the bottom of your pan, which will be deglazed later. Watch over your pan as your don’t want the meat to burn. When you see some serious caramelization action happening, lower heat to medium to reach the end of the 15-minute sautéing time.

Over medium heat, pour the white wine into the sauce pan. With a wooden spoon, scrape all the brown bits stuck to the bottom of the pan. Push the meat all around to make sure you scrape it all off.

By the time you’re finished, the wine will be evaporated (2-3 minutes). Be careful not to let the meat stick again (lower the heat if necessary).

Add milk, diced tomatoes & their liquid, beef stock 1 t. salt & a good grinding of black pepper. Simmer the Bolognese sauce very slowly, half-covered for 4 hours on the lowest heat possible. Sauce may be made 2 days ahead. Frozen, it keeps for 1 month.

1 lb. lean ground beef 1/3 cup bread crumbs 2 t. ketchup 1 t. mustard 1 t. Worcestershire 1/2 t. garlic powder 1/2 t. onion powder 1 T. avocado oil Gravy Ingredients: 2 pkgs. brown gravy mix 2 cups hot water 1 t. ketchup 1 t. Worcestershire Add all patty ingredients to a large bowl. Use clean hands to combine. Divide the mixture into four balls & flatten into patties. Heat 1 T. avocado oil in a skillet on medium heat. Cook patties until beef is no longer pink. Adjust temperature to low heat.

Pour gravy mixture, ketchup & Worcestershire into hot water. Whisk to combine. Pour gravy over patties in skillet & allow it to come to a simmer.

Add 1/4 cup of additional water to the gravy if it becomes too thick & stir. Serve warm over mashed potatoes if desired.

Baked Chop Suey Submitted By: Doug Loy, Caledonia

1-1/2 lbs. ground beef 1/2 cup lite soy sauce 1 cup celery, diced 1 cup rice, uncooked 1 cup onions, cut fine 1 can cream of mushroom soup 1 can cream of chicken soup 1 can chicken & rice soup 1 small can of mushroom pieces Sauté celery & onions with browning of ground beef.

Cook rice until tender. Mix all ingredients together & pour into a large casserole dish covered. Bake for 40 minutes in a 350 degree oven.

4 Hour Stew Submitted By: Nancy Turner, Garden Prairie

1 can cream of mushroom soup 1 can tomato soup 2 cans water 1 pkg. dry onion soup mix 1 lb. beef stew meat Carrots, chopped (to your liking) Potatoes, chopped (to your liking) Preheat oven to 350 degrees. Mix 1 lb. of raw stew meat with both soups & water, bake for 2 hours uncovered.

Add carrots & potatoes, cover & bake 2 more hours.

Page 14

Homemade HOLIDAYS

MAIN DISHES Meatballs Submitted By: Meghan Collins, Belvidere

2 lbs. ground chuck 1 cup corn flakes, crushed 1/3 cup dried parsley 2 eggs salt & pepper 1/2 t. garlic powder 2 T. ketchup or bbq sauce 2 t. dried minced onion Preheat oven to 350 degrees. Mix & ball above ingredients & place in a large enough roasting pan.

Sauce: 1 can of jellied cranberries 2 T. brown sugar 2 T. lemon juice Melt sauce ingredients in sauce pan over low heat, until smooth. It doesn’t need to be hot just combined. Pour sauce over meatballs in roasting pan & bake for 30 minutes until done.

They rarely last long but can be kept in a crock pot if needed or for traveling.

Turkey Pot Pie With Stuffing Submitted By: Rita Whalen, Poplar Grove

1 cup chopped onion 1 cup sliced celery 1 cup diced carrots 1/2 cup water 1 pkg. stuffing 1 can cream of chicken soup 3 cup diced turkey 1 cup mushrooms Cook onions, celery & carrots in water until tender, about 20 minutes. Drain. Prepare stuffing mix according to package. Add soup, turkey & mushrooms to vegetables & heat well. Pour mixture into 2 quart casserole dish. Spoon stuffing over mixture. Bake uncovered at 350 for 20-30 minutes.

Trail Stew Submitted By: Doug Loy, Caledonia

1 lb. hamburger (95% lean) 1 medium onion 4 potatoes 4 carrots 3 stalks of celery Cut up onions, potatoes, carrots & celery. (This is trail stew so cutting pieces into chunks). Put in baking dish in alternate layers. Add 1 cup water & season to taste. Bake covered in a 350 degree oven for 2 hours.

Bacon Pork Chops On The Grill Butterfly pork chops (as many as you need) 1 Vidalia onion, sliced 1 tomato sliced Bacon (2 pcs. per chop) Sliced cheese (1 per chop) choose your favorite Make a cross with 2 pieces of bacon (pepper or thick cut works well). Place a pork chop on top of bacon (cut extra large chops in half). Place a tomato slice & onions slice on top of chop. Bring bacon up around chop & secure with a toothpick.

Grill on heavy foil until chops are cooked. About 5 minutes before removing from grill put a slice of your favorite cheese on top until melted.

Chili Submitted By: Stacey Burger, Society Cleaners

1 T. extra-virgin olive oil 1/2 lg. white onion, chopped 3 cloves garlic, finely chopped 2 T. tomato paste 1-1/2 lb ground beef 1-1/2 T. chili powder 1 t. dried oregano 1 t. ground cumin 1/2 t. paprika 1/4 t. cayenne pepper (optional) Kosher salt Freshly ground black pepper 1 (28 oz) can crushed tomatoes 1 (15 oz) can kidney beans, drained Shredded cheddar, sour cream & sliced scallions In a large pot over medium heat, heat oil. Add onion & cook, stirring occasionally, until slightly softened & translucent, about 5 minutes. Add garlic & cook, stirring, until fragrant, about 1 minute more. Add tomato paste, stirring to coat vegetables. Add ground beef & cook, breaking up meat with a spoon, until no longer pink, about 7 minutes. Drain any excess fat.

Add chili powder, oregano, cumin, paprika & cayenne (if using); generously season with salt & black pepper. Pour in tomatoes & beans & bring to a boil. Reduce heat to medium & simmer, stirring occasionally, until flavors have melded & liquid is slightly reduced, about 20 minutes; season with salt & black pepper, if needed.

Ladle chili into bowls. Top with cheese, sour cream & scallions.

2 GREAT VENUES For Your Holiday

Page 15

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Page 17

Homemade HOLIDAYS

MAIN DISHES Leftover Thanksgiving Sliders 2 T. Dijon mustard 2 T. mayonnaise 2 green onions, thinly sliced Kosher salt & ground black pepper to taste 1 pkg. Kings Hawaiian sweet dinner rolls (12 ct), halved lengthwise 1/3 cup leftover cranberry sauce 3/4 lb leftover turkey, shredded 8 slices Havarti cheese 2 T. unsalted butter, melted 1 t. poppy seeds Preheat oven to 375 degrees. Lightly oil a baking sheet or coat with nonstick spray.

In a small bowl, combine Dijon, mayonnaise & green onions; season with salt & pepper, to taste.

Spread mixture on top half of dinner rolls; set aside.

Place bottom half of dinner rolls on the prepared baking sheet. Top with cranberry sauce, turkey, cheese & top of dinner rolls. Brush tops of dinner rolls with butter; sprinkle with poppy seeds.

Place into oven & bake until golden brown & toasted, about 15-18 minutes. Let stand 5 minutes.

Serve warm.

Italian Beef 2-1/2 to 3 lb beef roast 1 can beer or water 1 pkg. dry Italian dressing 1 beef bouillon cube 1 can beef broth 1 sm. sliced onion Place all ingredients into crock pot. Cook on low for 10-12 hours. About 1/2 hour before serving, flake meat with forks & put back into juice. Serve on hard rolls with mozzarella cheese if desired.

Ravioli With Sun-Dried Tomatoes 1 pkg. (16 oz) mozzarella & herb stuffed ravioli 1 stick (1/2 cup) butter 2 t. Italian salad dressing mix, Good Seasons 1/4 cup walnut pieces 1/3 cup sun-dried tomatoes, oil packed, drained & julienned Bring a large pot of salted water to a boil. Add ravioli & cook for 8-9 minutes or until they are al dente.

Meanwhile, in a small sauce pan, melt butter over medium to high heat. Cook butter until golden brown & bubbling. Add Italian dressing mix, walnut pieces, & sun-dried tomatoes & heat through. Use a colander to drain ravioli. Toss ravioli with sauce.

Cowboy Beans Submitted By: Stacey Burger, Society Cleaners

1/2 lb thick cut bacon, chopped 2 green bell peppers, chopped 1 sweet onion, diced 1 lb lean ground beef 4 cloves garlic, minced 1 T. ground chili powder 1 t. kosher salt 1 t. ground paprika 1 t. ground black pepper 1 15 oz can pinto beans 1 15 oz can cannellini beans 1 15 oz can kidney beans 1 15 oz can black beans 3/4 cup ketchup 1/4 cup packed light brown sugar 2 T. Worcestershire sauce 3 T. apple cider vinegar 2 T. yellow mustard 2 t. hot sauce Preheat oven to 350 degrees. In a large Dutch oven over medium heat, cook the bacon until crisp, 7-9 minutes. Remove from the pot with a slotted spoon, leaving the bacon drippings. Add the bell peppers & onion to bacon drippings & sauté until tender & lightly golden, 7-9 minutes. Add the ground beef & garlic, & crumble the beef until it is no longer pink.

Stir in the chili powder, salt, paprika & black pepper.

Drain & rinse the pinto, cannellini, kidney & black beans. Stir the beans, ketchup, 3/4 cup water, brown sugar, vinegar, Worcestershire sauce, yellow mustard, hot sauce & cooked bacon into the ground beef mixture. Cover & bake the beans in the oven until the liquid has thickened, about 45 minutes.

Serve hot. Tip: Swap a green bell pepper with a poblano or jalapeno for a spicier kick!

Bar-B-Q Ribs 4 lbs. ribs 2 t. mustard 1/3 cup brown sugar 2 t. salt 1/2 cup ketchup 1/2 t. pepper 1/3 cup vinegar 1/3 t. paprika 1/3 cup molasses Brown ribs in Dutch oven. Combine brown sugar, ketchup, vinegar, molasses, mustard, salt, pepper & paprika to make sauce. Cover ribs with sauce. Bake in a slow oven at 300 degrees for 2 hours.

Barbecue 1 lb ground beef 2 t. mustard 1 lg. onion, chopped 2 T. vinegar 1 green pepper, chopped 1 t. salt 2 T. sugar 3/4 cup ketchup Brown ground beef until it crumbles. Add onion, pepper, sugar, mustard, vinegar, salt & ketchup.

Simmer for 30 minutes.

Page 18

Homemade HOLIDAYS

DESSERTS & COOKIES Dessert Bars

Vegan Smores Cookie Bars

Submitted By: Kelli Knaup, Belvidere

Submitted By: Rachel Sanford, Poplar Grove

White cake mix (any brand) 2 eggs 1/3 cup oil Eagle Brand milk 1 cup chocolate chips 1/4 cup butter Mix cake, milk, eggs & oil together. Spray 13x9 inch pan. Put 2/3 of the mix in the bottom of pan, set rest aside. In a microwave safe bowl, heat Eagle Brand milk, chocolate chips & butter for 1 minute.

Stir & heat additional 20 seconds or until all ingredients are melted. Pour over cake mix in pan.

With remaining cake mix, form small chunks to put all over the top. Bake 20-25 minutes at 350 degrees.

1/2 cup melted vegan butter 3/4 cup brown sugar 1 t. pure vanilla extract 3 T. almond milk, soy or coconut milk is fine 1-3/4 cups all purpose flour 1/2 t. baking powder 1/4 t. salt 1-1/4 cups vegan chocolate chips, I use mini chocolate chips 10 ounces vegan marshmallows, I use Trader Joes Preheat the oven to 350 degrees. Line an 8”x8” pan with parchment paper. In a large bowl, whisk together the melted vegan butter, brown sugar, vanilla & almond milk until smooth. Now add the flour, baking powder & salt & mix with a large wooden spoon until combined. Add 2/3 of the cookie dough into the pan & push it down evenly with your hands (if it sticks, wet your hands slightly as needed). Sprinkle 1 cup of chocolate chips on top of cookie dough (leave 1/4 cup for the top). Now add the marshmallows, evenly on top of the chocolate chips. Sprinkle the rest of the cookie dough on top, as well as the rest of the chocolate chips.

Bake for 25 minutes until golden brown. May also broil for just a couple of minutes to make the marshmallows even more toasty, but watch closely so it doesn’t burn! Let cool for 10 minutes or so before slicing & serving. Enjoy!

Notes: May sub coconut oil for the vegan butter if desired. Any kind of non-dairy milk will work here, not just almond milk. Try subbing with a gluten free flour mix to make these gluten free.

Banana Cinnamon Spice Pie Submitted By: Ruth Ann Van Fleet, Belvidere

1 large banana - sliced 1 graham cracker crumb crust (9 inches) 1-1/2 cups cold milk 2 pkg. (4 serving size) Jell-O white chocolate or vanilla flavor instant pudding (I use sugar free) 1/2 t. cinnamon 1 tub cool whip - thawed (8 oz.)

Place banana slices in bottom of crust, pour milk in large bowl & add pudding mixed with cinnamon.

Beat with wire whisk 1 minute. Gently stir in whipped topping. Spoon into crust. Sprinkle with additional cinnamon. Refrigerate 4 hours.

Rhubarb & Apple Crumble Submitted By: Ruth Ann Van Fleet, Belvidere

2-1/2 cups chopped rhubarb 3 Granny Smith apples, peeled & diced 2 T. corn starch 1/2 cup sugar 1/3 cup water or apple juice 1 T. lemon juice Topping: 1/2 cup rolled oats 1/4 cup walnuts 1/4 cup bran cereal 1/2 cup sugar 1/4 cup raisins 1 T. butter 1 t. cinnamon Mix with fingertips until crumbly.

Toss together rhubarb, apples, cornstarch & sugar.

Place in 1-1/2 quart baking dish. Combine water & lemon juice. Pour over fruit. Cover & bake in 400 degree oven until rhubarb is tender, about 15 minutes - spoon topping over fruit & bake until crisp. Serve warm with ice cream.

Easy Blueberry Cobbler Submitted By: Ruth Ann Van Fleet, Belvidere

1 (14 oz) can sweetened condensed milk 1-1/4 cups (6 oz) self rising flour 1/2 cup whole milk 8 T. butter - melted 10 oz (2 cups) blueberries 1/4 cup sugar Grease 9 x 13 pan and preheat oven to 350 degrees.

Whisk condensed milk, flour, milk & melted butter together in bowl. Pour batter into prepared baking dish. Sprinkle blueberries & sugar over batter.

Bake until deep golden brown & toothpick inserted in center comes out clean (approx. 35 minutes), let cool for 10 minutes. Serve warm.

Page 19

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Page 20

Homemade HOLIDAYS

DESSERTS & COOKIES Apple Walnut Muffins

Apricot Bars

Submitted By: Rebecca Logeman, Belvidere

Submitted By: Helen Dennis Belvidere

1-1/2 cups all purpose flour 2 t. baking powder 1 t. baking soda 1/2 t. salt 1-1/2 t. ground cinnamon 1/2 T. vanilla extract 2 large eggs, beaten 3/4 cup white sugar 5T. unsalted butter 1/2 cup chopped walnuts 4-5 medium apples, peeled & grated Preheat oven to 400 degrees. Sift together dry ingredients & set aside. Whisk eggs & sugar together. Stir in the grated apples & let sit for 10 minutes so that the apples release their juices. Stir in melted butter & nuts. Fold in dry ingredients.

Divide batter among 12 greased or lined muffin tins.

Bake for 14-16 minutes, until a toothpick comes out clean. Cool completely.

2/3 cup dried apricots 1/2 cup butter, softened 1/4 cup granulated sugar 1-1/3 cups all purpose flour, divided 1/2 t. baking powder 1/4 t. salt 1 cup firmly packed brown sugar 2 eggs, well beaten 1/2 t. vanilla extract 1/2 cup chopped nuts confectioners sugar cover apricots with water, boil 10 minutes, drain, cool & chop. Preheat oven to 350 degrees. Grease an 8” square pan.

In medium bowl mix butter, sugar & 1 cup flour until crumbly. Press into pan. Bake 25 minutes.

Combine 1/3 cup flour with baking powder & salt.

In large mixing bowl beat brown sugar & eggs until light & fluffy. Mix in flour mixture, vanilla, nuts & apricots. Spread over baked layer and bake 40 minutes more. Cool in pan, cut into bars & roll in confectioners sugar. Makes 32 cookies.

Raspberry Pear Crisp Submitted By: Gail Spoden - StyleHouse Furniture, Belvidere

2 cups sliced peeled pears 2 cups fresh or frozen raspberries 3/4 cup packed brown sugar, divided 1 t. cinnamon, divided 1/2 cup all purpose flour 3 T. cold butter 1 cup cranberry almond whole grain cereal, crushed Combine pears, raspberries, 1/4 cup brown sugar, 1/2 t. cinnamon. Spoon into greased 9” pie pan & combine flour, rest of brown sugar & cinnamon. Cut in butter to course crumbs. Stir in cereal & sprinkle over fruit. Bake at 375 degrees for 25-30 minutes until bubbly & topping is golden brown. Cool 10 minutes before serving.

Impossible Pumpkin Pie Makes it’s own pie crust Submitted By: Kay L. Meyers, Belvidere

2 eggs 2 cans evaporate milk 1 can solid pack pumpkin 3/4 cup sugar 1/2 cup biscuit/baking mix 2 t. vanilla extract 2 T. butter or margarine, melted 2-1/2 t. ground allspice In a blender, combine the eggs, milk, pumpkin, sugar, allspice & vanilla. Cover & process until smooth. Pour into a greased 9” pie plate (dish will be full). Bake at 350 degrees for 50-55 minutes or until a knife inserted near the center comes out clean. Service with whipped cream.

Dream Bars Deluxe Submitted By: Gail Spoden - StyleHouse Furniture, Belvidere

1 cup sifted all purpose flour 3 T. confectioners sugar 1/2 cup butter, softened (or margarine) 2 eggs 1-1/2 t. vanilla extract 1-1/2 cups firmly packed light brown sugar 2 T. flour 1/4 t. baking powder 1/8 t. salt 3/4 cup walnuts, chopped 1/2 cup flaked coconut Blend 1 cup flour, sugar & butter. Press into 11x7x1/ 2” baking pan. Bake 20 minutes at 350 degrees.

Remove pan to wire rack.

Beat eggs, extract & brown sugar until thick. Blend in mixture of 2 T. flour, baking powder & salt. Mix in 1/2 cup walnuts & 1/4 cup coconut. Spread evenly over partially baked layer in pan. Sprinkle with remaining nuts & coconut. Return to oven & bake 25 minutes.

Cool completely & cut in bars - about 3 dozen bars.

Page 21

Homemade HOLIDAYS

DESSERTS & COOKIES Sugar Free Pumpkin Pie

Double Cranberry Biscotti

Submitted By: Kim Branom, Belvidere

Submitted By: Helen Dennis Belvidere

Crust: 2 cups almond flour 3 T. coconut flour 4 T. powdered erythritol 4 T. melted butter 1 large egg

2 cups flour 1-1/2 t. baking powder 1/4 t. salt 1/2 cup butter, softened 3/4 cup sugar 2 eggs 1 t. vanilla 1-1/2 cups post selects cranberry almond crunch cereal 1/2 cup dried cranberries, chopped Mix flour, baking powder & salt in small bowl. Beat butter & sugar in large bowl with electric mixer on medium speed until light & fluffy. Beat in eggs, vanilla & flour mixture, beat well. Stir in cereal & dried cranberries.

Divide dough into 2 equal portions. Shape dough into 2 logs, each 14” long & 2” wide on greased cookie sheet. Bake 30 minutes at 350 degrees, remove from cookie sheet, cool 10 minutes.

Using serrated knife, cut each log into diagonal slices about 3/4” thick. Place slices upright on cookie sheet 1/2” apart, bake 12 minutes & remove from cookie sheet. Cool on wire rack.

Pumpkin Pie Filling: 2 cups pumpkin puree 3 large eggs 1-1/4 cup Allulose (artificial sweetener) 1/4 t. xanthan gum 1/2 t. salt 1-1/2 t. cinnamon 1/2 t. ground ginger 1/4 t. ground cloves 1/2 t. pumpkin pie seasoning 1 cup heavy whipping cream Crust Instructions: Preheat oven to 350 degrees.

Blend both flours, powdered erythritol & melted butter in a food processor. Add 1 egg & blend until the mixture starts to pull away from the side of the food processor. You may need to add a tablespoon of water depending on the dryness of your almond flour. If mixture is not coming together, add water.

Spread the pie dough into a deep-dish pie pan making sure to press into the side of the pan. Prick the bottom of the crust with a fork & bake for 8 minutes.

Filling Instructions: In a medium size bowl, blend pumpkin puree with eggs until well blended. Add allulose, xanthan gum, salt, cinnamon, ground ginger, ground cloves, pumpkin pie seasoning & heavy whipping cream & blend until well mixed.

Pour mixture into prepared pie shell & place pie crust protector over the top. Without pie crust protector or tin foil, the pie crust will over bake.

Bake at 350 degrees for 55-60 minutes or until the pie is golden & caramelized on the top. Center will still be a little bit jiggly.

Kitchen Sink Cookies Submitted By: Sandy Banke - Buchanan Street Pub

1 cup (2 sticks) margarine 1/2 cup sugar 1/2 cup firmly packed light brown sugar 2 large eggs 1 t. pure vanilla extract 2 cups all-purpose flour 1 t. baking soda 1/2 t. baking powder 1/2 t. salt 2 cups old fashioned rolled oats 1 cup sweetened flake coconut 1 cup raisins 1 cup coarsely chopped walnuts Preheat oven to 350 degrees. In large bowl, blend butter, sugar & brown sugar until smooth & creamy.

Beat in eggs, one at a time, until well blended, stir in vanilla.

In medium bowl, sift together flour, baking soda, baking powder, & salt. Gradually stir in butter mixture until well blended. Add oats, chips, coconut, raisins, & walnuts. Stir until well blended.

Drop batter on cookie sheet. Bake until golden brown, about 16-18 minutes. Remove from cookie sheet & place on wire rack to cool.

Page 22

Homemade HOLIDAYS

MISCELLANEOUS Egg Casserole

Best Caramel Corn

Submitted By: Teri Keegan, Garden Prairie

Submitted By: Kim Branom, Belvidere

10 slices bread, crust off, cut in cubes 8 eggs, beat until together 4 cups milk 1 t. dry mustard 1/2 t. salt 1 lb. sharp cheddar cheese Butter 9x13 pan, put cubes in bottom of pan. Mix beaten eggs, mustard, salt & milk. Pour over crumbs. Sprinkle with cheese, top with a little paprika if you wish. Cover with foil & refrigerate overnight. Then bake for 1 hour at 350 degrees. Let stand 10 minutes before cutting.

Variations: Sauté bacon, take off grease & put in mixture or sauté link sausage, remove grease then add.

13-15 cups of popped popcorn or 2 bags of microwave popcorn (the kettle corn kind works great) 1/2 cup butter 1 cup packed brown sugar 1/2 cup light corn syrup 1 t. vanilla extract Preheat oven to 250 degrees & line a baking sheet with parchment paper. Spread popcorn out on baking sheet.

In a large heavy bottomed pot, combine brown sugar, butter & corn syrup. Stir until the butter is melted & bring to an uninterrupted boil for 5 minutes on medium-high. Take your pot off the heat & mix in vanilla, keep mixing until you have a thick caramel sauce. Carefully (this will be hot) pour caramel over the popcorn.

Bake for one hour, stirring every 15 minutes. It’s important to know that you don’t need to have it all stirred in right away. That will all come together as you take it out every 15 minutes and it actually really starts to mix very easily. The last time you take the caramel corn out of the oven, it should be coated throughout. Let it cool & break apart. Serve in a big bowl & enjoy!

Tomato Tart Submitted By: Rachel Sanford, Poplar Grove

1 sheet of ready made puff pastry 3 heirloom tomatoes 2 T. olive oil Handful of chopped basil Choice of cheese (spreadable, sliced or shredded) Pinch of salt & pepper Preheat oven to 400 degrees. Arrange tomato slices on towel-lined baking sheet & sprinkle with salt. Let sit for 20-30 minutes. Roll pastry to 9x13 inch baking sheet. Press dough into corners of sheet & use fork to poke holes in dough (inch apart).

Place pastry into the oven. Keep an eye on the crust as it bakes - if large bubbles form, poke more holes in dough & press the dough back down. Bake pastry for 15 minutes until golden & remove from oven.

Brush the crust with olive oil. Slather top of crust with cheese, arrange tomato slices on crust & sprinkle with basil, salt & pepper.

Bake for another 10-15 minutes until tomatoes start to dry out a bit. Remove from the oven & let cool.

Slice & serve.

Beer Bread 3 cups self rising flour 3 T. sugar 1 can beer Mix all ingredients and pour into greased loaf pan.

Bake at 350 degrees for one hour.

Whisky Rum Slush Submitted By: Julie Turner, Garden Prairie

6 oz frozen orange juice 12 oz frozen lemonade 2 cups strong tea 2 cups sugar 7 cups water 2-1/2 - 3 cups booze Mix ingredients together, freeze & stir occasionally.

Add 7-Up when serving, enjoy!

Mixed Fruit Punch Submitted By: Gail Spoden - StyleHouse Furniture, Belvidere

1 can pineapple juice 1 can grapefruit juice 1 can frozen concentrated orange juice 4-6 cups water Juice of 1 lemon 1 bottle club soda 1-2 lemons or oranges, sliced 1 pkg. frozen strawberries 1 pkg. strawberry Koolaid (mixed with water) Mix well, float sherbet on top (may want to go easy on grapefruit juice).

Page 23

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