Holiday Recipe Guide 2017

Homemade Holidays RECIPE

GUIDE Holidays 2017

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Page 2

Homemade Holidays RECIPES

This Page of Recipes Provided By:

Pumpkin Roll From The Kitchen Of Heritage Woods Of Belvidere

3/4 cup all purpose flour 1/4 t. salt 1 t. baking soda 1 t. cinnamon 1 cup granulated sugar 3 large eggs 2/3 cup canned pumpkin puree 1 teaspoon vanilla extract Filling: 8 oz. cream cheese softened 2 T. butter softened 1 t. vanilla 1 cup powdered sugar plus more for dusting

Maple Walnut Twice Baked Sweet Potato Skins From The Kitchen Of Heritage Woods Of Belvidere

4 small sweet potatoes 1/2 cup Greek yogurt 1/2 T. pumpkin pie spice 1 T. maple syrup Brown sugar to taste (optional for a sweeter dish) Pinch of salt Topping: 2/3 cup chopped walnuts or pecans 2 T. butter 2 T. light brown sugar Preheat oven to 400Ëš F. 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 to 45 minutes). Cut each potato in half lengthwise. Scoop out the baked insides. Try to keep the skins whole as much as possible!

Place potato skins back in baking pan. Mash the baked 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).

In a separate bowl, mix all topping ingredients.

Sprinkle over the filled sweet potato skins. Bake at 400Ëš F for 12-15 minutes. Drizzle with extra syrup to serve, if you like.

Preheat oven to 350Ëš F. Line a 15x10 inch jelly-roll pan with parchment paper, leaving an extra inch of parchment sticking up on both 15 inch sides of the pan so that you can easily lift the cake out after baking. Lightly grease the bottom and sides of the jelly roll pan.

In a large bowl, whisk together the flour, salt, baking soda & cinnamon. In a separate bowl, mix the eggs, sugar, vanilla & pumpkin until smooth. Add dry ingredients to the bowl & stir just until combined & no dry streaks remain. Spread the batter evenly in the prepared pan. Bake for 14-15 minutes until toothpick inserted in the center comes out clean.

Immediately lift the parchment paper and hot cake out of the pan & onto a flat (heat-safe) surface.

Starting at one of the short ends, use your hands to gently roll the cake (and parchment paper!) all the way up. Allow it to cool completely.

While the cake roll is cooling, mix the cream cheese, butter, vanilla & powdered sugar together with an electric mixer until it is fluffy & smooth. Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake. Roll up the cake without the parchment paper. Cover with plastic wrap & refrigerate for at least 1 hour, before serving.

Dust the top with powdered sugar, if desired. You could use a duster, spoon, or even your fingers to lightly sprinkle it on top of the roll. Slice & serve.

Store in the fridge, covered, for up to three days.

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Page 5

Homemade Holidays

SOUPS & STARTERS Black Bean & Pumpkin Soup

Fireball Spiked Caramel Corn

Submitted By: Gail Barton, Byron

Submitted By: Amanda Craft, Poplar Grove

3 - 15 oz. cans of black beans (rinse & drain) 1 - 14-1/2 oz. can chopped tomatoes (do not drain) 1 T. butter 3 cloves of garlic 2 medium onions chopped 4 t. cumin 1 t. pepper 1/8 t. salt 4-1/2 cups chicken broth 1 - 16 oz. can of pumpkin In blender, puree beans & tomatoes in batches. Heat butter in skillet & add garlic, salt, pepper, onions & cumin. Cook for 6 minutes. Stir in beans & tomato puree then add the pumpkin & broth and simmer for 30 minutes. Garnish with sour cream & cilantro.

12 cups popped popcorn 1 stick salted butter, softened 1 cup dark brown sugar 1/4 cup Fireball Whisky 1/4 cup light corn syrup 1 t. ground cinnamon 1/2 t. baking soda 3/4 t. vanilla extract 1/4 t. cinnamon extract Preheat oven to 300˚ F. Place popcorn in extra-large bowl. Line a large baking sheet with foil & spray with nonstick cooking spray & set aside.

Put butter in a large microwave-safe bowl.

Microwave on high for 30 seconds, or until mostly melted. Stir in brown sugar, Fireball, corn syrup & cinnamon. Microwave on high for 4 minutes, stirring every 30 seconds or so.

Remove from microwave & stir in baking soda, vanilla extract & cinnamon extract. Pour over popcorn & stir until well coated. Spread popcorn on prepared baking sheet & bake for 18-20 minutes, stirring every 5 minutes. Remove from oven & allow to cool completely before serving. Enjoy!

Note: If using microwave popcorn, opt for a lowsalt or unsalted popcorn.

Butternut Squash & Sausage Soup Submitted By: Joan Pfeifer, Belvidere

3 T. olive oil, divided 2 cups thinly sliced carrots 1 cup diced onion 5 cups chicken broth 1 t. dried thyme 1/2 t. salt 1/8 t. pepper 4 cups thinly sliced green cabbage 1 heaping t. chicken soup base 1/2 lb. turkey kielbasa, cut into bite size pieces 15 oz. can cannellini beans, rinsed & drained 14 oz. can diced tomatoes 1 lb. butternut squash, peeled & cut into small cubes (about 3-1/2 cups) Heat 1 T. oil in large pot over medium heat, add sausage and cook, tossing occasionally until brown.

Remove to paper lined dish. Add 2 T. oil to pan, over medium heat, add carrots & onions, cook about 5 minutes, add beans, tomatoes, squash, sausage, chicken broth, thyme, soup base, salt & pepper.

Cover & simmer 40 minutes until squash is tender.

Add cabbage, cover & cook until cabbage is tender, about 5 minutes.

Vidalia Onion Dip Submitted By: Evelyn Milich, Belvidere

1 cup vidalia onions (cut fine) 1 cup Hellman’s mayonnaise 1 cup shredded cheddar Mix ingredients, bake 25 minutes at 350˚. This is excellent.

Chicken Tortilla Soup Submitted By: Joan Pfeifer, Belvidere

2 chicken breasts, cooked, boned, skinned & shredded 1 qt. chicken broth 1 t. soup base 1 cup chopped onion 1 cup chopped red pepper 1 clove garlic, minced 2 cups water 1 small can chopped green chilies 2 corn tortillas, cut in small pieces 1 - 14 oz. can diced tomatoes 10 corn tortillas, cut in strips 1 can Niblets corn, don’t drain 1 can black beans, drained & rinsed 1-1/2 t. cumin 1/2 t. salt Heat oven to 350˚. Place the 10 corn tortillas on a baking sheet, spray with canola or olive oil spray, and bake for 10 minutes. Remove from oven, sprinkle with salt & cool.

In large Dutch oven, sauté onions, peppers & garlic with 2 T. olive oil until soft. Add broth, corn, beans, chilies - chopped, 2 tortillas, chicken, tomatoes, cumin & salt. Bring to boil, reduce heat, simmer 3045 minutes. Serve with toasted tortilla chips.

Page 6

Homemade Holidays RECIPES

This Page of Recipes Provided By:

Tropical Oasis Restaurant & Catering

Shrimp de Jonghe 1-1/2 lbs. shrimp, peeled & deveined 2 cups dry white wine 1 cup butter, melted 2 cloves garlic, minced 1 pinch ground cayenne pepper 1/2 teaspoon paprika 1 cup chopped fresh parsley 2 cups fresh bread crumbs Preheat oven to 350˚ degrees F (175˚ degrees C).

Lightly grease an 11x7 casserole dish. Place shrimp evenly in the casserole dish. Pour wine over the shrimp. Mix together butter, garlic, cayenne pepper, paprika, parsley & bread crumbs. Sprinkle bread crumb mixture over the shrimp. Refrigerate now if desired. Bake in preheated over for 20 minutes, or until shrimp are firm & topping is golden brown.

Serve immediately.

Garlic Pasta 1 (16 oz.) package dry penne pasta 1 medium head garlic, peeled & chopped 1/2 cup olive oil 1 tablespoon chopped fresh basil 1 T. chopped fresh oregano 2 T. chopped fresh parsley 1 T. crushed red pepper 1 cup grated parmesan cheese Bring a large pot of lightly salted water to a boil.

Cook pasta in boiling water for 8-10 minutes, or until al dente; drain. In a skillet, sauté garlic in oil on low heat, just hot enough to make the garlic sizzle; about 10-15 minutes. Season with basil, oregano, parsley & crushed red pepper & remove from heat. In a large bowl, toss cooked pasta with garlic & herb mixture & let sit for 3-5 minutes.

Sprinkle with parmesan & serve.

Chicken Francaise 1 egg beaten 1/2 lemon, juiced 1 cup all-purpose flour 1 pinch garlic powder 1 pinch paprika 6 skinless, boneless chicken breast halves 2 tablespoons butter 1 (14.5 oz.) can chicken broth 1 lemon, juiced 6 slices lemon, for garnish 2 T. fresh parsley, chopped for garnish In a shallow dish or bowl, mix together the egg & juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder & paprika. Dip chicken breasts in egg mixture, then flour mixture.

Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side. In a medium bowl, mix together broth & juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low & let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices & chopped parsley.

Cheesecake Oasis 1-1/3 cups whole almonds, toasted & ground 3/4 cup crushed vanilla wafers 1/3 cup butter, melted 3 pkgs. (8 oz. each) cream cheese, softened 1 cup sugar 3 eggs, lightly beaten 2 t. vanilla extract 3/4 t. grated lemon peel Topping: 2 cups (16 oz.) sour cream 3 T. sugar 1 t. vanilla extract Assorted fresh fruit In a small bowl, combine almonds & wafer crumbs; stir in butter. Press onto the bottom & 2 in. up the sides of an ungreased 9 in. spring form pan. Bake at 350˚ for 5 minutes. Cool on wire rack. In a large bowl, beat cream cheese & sugar until smooth. Add eggs; beat on low speed just until combined. Beat in vanilla & lemon peel just until blended. Pour into crust. Place pan on a baking sheet, bake at 350˚ for 40-45 minutes or until center is almost set.

Combine sour cream, sugar & vanilla; carefully spread over filling. Bake 10 minutes longer or until edges appear dry. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover & chill overnight.

Remove sides of pan. Top with fresh fruit if desired.

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Page 9

Homemade Holidays BREAKFAST

Sausage Corn Bread

Breakfast Casserole

Submitted By: Betty Gosnell, Belvidere

Submitted By: Kathy Hare, Belvidere

1-1/2 cups corn meal (self-rising) 1 lb. sage flavored sausage (Jimmy Dean) 2 eggs 1/4 cup vegetable oil 1 can (15 oz) cream style corn 3/4 cup milk (2%) 1 lg. onion (I use 2/3 small), pulse in blender 4 cups shredded cheese (cheddar, mozzarella)

6 slices Texas toast 6 eggs 1 lb. sausage - browned 1 pint half & half 2 cups shredded cheddar 1 T. salt Pepper to taste Shredded or diced potatoes (optional)

Cook sausage & onion, wait until sausage is done, then add onions & brown lightly. Mix oil, eggs, milk, corn & corn meal; pour half of mixture in bottom of pan (sprayed with Pam). Layer sausage & onion mixture over batter. Then add cheese on top of sausage mix. Pour remaining batter on top, spread evenly. Bake at 425˚ for 30-40 minutes. Check for doneness. Should be lightly browned. Serves approximately 12.

Spray 13x9 pan with Pam. Remove crusts from bread & butter one side. Lay bread in pan butter side up. Spoon browned sausage on top. Then add shredded cheese. Mix eggs, half & half, salt & pepper together and beat together. Pour over bread, sausage & cheese. Let sit overnight. Take out of fridge while oven is preheating to 350˚. Bake for 45 minutes - 1 hour, until bubbly & golden brown on top. Optional: On top of sausage add 1-1/2 cups shredded potatoes. I use the kind in the refrigerated section. Also can add cooked bacon.

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Page 10

Homemade Holidays BREAKFAST

Baked French Toast Casserole With Praline Topping Submitted By: Dawna Menke, Winnebago

2 loaves French bread (13-16 oz.) for two layers.

(You may not use all of your French bread) 10 large eggs 2 cups half & half 1 cup milk 2 T. granulated sugar 1 t. vanilla extract 1/4 t. ground cinnamon 1/4 t. ground nutmeg dash of salt maple or pancake syrup Slice French bread into approx. 1 inch slices.

Arrange slices in a generously buttered 9x13 flat baking dish in 2 rows, overlapping the slices. Make two layers & if there are gaps in between the bread, tear off pieces of the French bread & stuff them in the gaps to help absorb the egg mixture.

In large bowl, combine the eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg, salt & beat with a rotary beater or whisk until blended by not too bubbly. Pour mixture over the bread slices & make sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil & refrigerate overnight. The next day, preheat oven to 350˚.

Praline Topping: 1/2 lb. (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans 2 T. light corn syrup 1/2 t. ground cinnamon 1/2 t. ground nutmeg Combine ingredients in medium bowl & blend well.

Spread praline topping evenly over the bread & bake for 40 minutes, until puffed & lightly golden. Ovens vary but you want the French bread to be done & not soggy. Serve with maple syrup or pancake syrup.

1 Loaf Banana Bread Submitted By: Christine Meredith, Belvidere

1 cup sugar 1-2/3 cup flour 1/3 cup butter, softened 1 t. baking soda 2 eggs 1 t. salt 3-4 mashed ripe bananas 3/4 t. baking powder 1/3 cup water handful of chocolate chips Heat oven to 350˚. Grease bottom of a loaf pan. Mix sugar & butter. Stir in eggs until blended. Add bananas & water; beat 30 seconds. Stir in remaining ingredients (except the chocolate chips) just until moistened. Fold in chocolate chips. Pour into pan.

Bake ‘til toothpick comes out clean; 50-65 minutes.

Apple Coffee Cake With Crumb Topping Submitted By: Sue Diamond, Belvidere

2 cups all purpose flour 1/2 cup melted butter 3/4 cup sugar 2 eggs slightly beaten

2 t. baking powder 1/2 cup milk 1/2 t. salt 1 can apple pie filling

Preheat oven to 325˚. Grease 9x13 pan. Place flour, sugar, baking powder, salt & melted butter in bowl.

Stir with a fork ‘til crumbles to size of peas. Take 1/ 2 cup of crumbs out & reserve for later. In a small bowl, whisk eggs slightly, add milk. Incorporate with flour mixture. Batter will be lumpy. Pour in 9x13 pan, spread pie filling on top. Sprinkle reserved crumb topping. Bake at 325˚ for 40-45 minutes (start check at 35 minutes).

Eggs Benedict Casserole Submitted By: Melody Perri Wallace, Cherry Valley

12 oz. Canadian bacon, chopped 6 English muffins, split & cut into 1 in. pieces 8 eggs 2 cups 2% milk 1 t. onion powder 1/4 t. paprika Hollandaise Sauce 4 egg yolks 1/2 cup heavy whipping cream 2 T. lemon juice 1 t. Dijon mustard 1/4 cup butter, melted Place half of the Canadian bacon in a greased 3 qt. or 13x9 in. baking dish; top with English muffins and remaining Canadian bacon. In a large bowl, whisk the eggs, milk & onion powder; pour over the top.

Refrigerate, covered overnight.

Preheat oven to 375˚. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes or until a knife inserted near center comes out clean.

In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice & mustard until blended; cook until mixture is just thick enough to coat a metal spoon & temperature reaches 160˚, whisking constantly.

Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve the hollandaise sauce immediately with the breakfast casserole.

Page 11

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Page 13

Homemade Holidays ENTREES

Turkey Noodle Casserole Submitted By: Becky McKillip, Belvidere

12 oz. egg noodles 3 T. of butter 3 T. flour 3-1/2 cups of cold milk 1 - 10 oz. can of cream of mushroom soup (or fresh mushrooms & increase milk by 1/2 cup) 1/2 cup red peppers 1/2 cup green peppers 1/4 cup chopped onions salt/pepper to taste 1 cup of your favorite shredded cheese 3 cups chopped, skinless turkey 5 oz. crushed potato chips Preheat oven to 350˚. Cook egg noodles according to directions, leaving them slightly undercooked. Melt butter in large sauce pan over medium heat. Whisk in flour, cook stirring until mixture is light golden, about 3 minutes. Pour milk into butter & flour mixture, whisking constantly. Stir in cream of mushroom soup (or fresh mushrooms with 1/2 cup of milk), peppers, onions, salt and pepper, bring to

a simmer & cook for 2 minutes. Remove from heat.

Stir in cheese until melted & mixed in well. Stir together all ingredients until well mixed. Pour into large casserole dish. Sprinkle potato chips on pressing down gently with the tines of a fork. Bake for about 30 minutes until top is golden brown & sauce is bubbling.

Company Stew Submitted By: Gail Barton, Byron

3 lbs. of stew meat 1 can green beans (drain) 3 large onions diced 2 T. Worcestershire sauce 1 cup of red wine 1 T. brown sugar

1 can mixed veg. (drain) 2 cans stewed tomatoes 1 can beef consommé 1 T. Kitchen Bouquet 4 T. minute tapioca salt & pepper

Mix all together & bake covered at 250 for 6 hours or 350 for 5 hours. Put meat in raw & drain everything except the tomatoes. Freezes well.

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Page 14

Homemade Holidays

VEGGIES & SIDES Potatoes Deluxe

Perfect Peas

Submitted By: Brad Taft, Belvidere

Submitted By: Karen Vandenbroek, Belvidere

2 lbs. frozen hash browns (thaw 30 mins. only) 1 cup finely diced onion 1 can cream of chicken soup 1 lb. carton of sour cream 1 stick butter, melted 1 8 oz. sharp cheddar cheese, grated salt & pepper to taste Mix all ingredients together in a large bowl. Place in ungreased 9x13 baking dish. Bake 1-1/2 hrs. at 375˚.

1/4 cup butter 5 oz. jar mushrooms, quartered 4 ribs celery, sliced 1/2 small onion, diced 2 (10 oz.) pkgs. frozen peas, thawed 1 t. dried tarragon 1/2 t. salt 1/4 t. dried thyme 1/4 t. pepper In large deep sauté pan, melt butter over mediumhigh heat; then add mushrooms, celery & onion.

Cook stirring occasionally, until onion begins to brown, about 7 minutes. Stir in peas, tarragon, salt, thyme and pepper; cook until heated through, 3-5 minutes.

Bok Choy Salad Submitted By: Evelyn Milich, Belvidere

1 small pkg. slivered almonds 2 pkgs. Ramen noodles 1/2 cup sesame seeds 1/2 cup butter Brown these ingredients & cool.

1 lg. head of bok choy (cut up fine) not the leaves 5 green onions (cut up) Dressing: 3/4 cup sugar 1/2 cup oil 1/4 cup vinegar 2 T. soy sauce Mix together and stir well, this is important. Pour all together & enjoy.

Pecan-Orange Sweet Potatoes

Rotmos (Rutabaga/Potato Mash) Norwegian Submitted By: Karen Drager, Poplar Grove

2-1/2 lbs. rutabaga, peeled & cut into 1/2” pieces 2-1/2 lbs. potatoes, peeled & cut into 1-1/2” pieces Cover with cold water to which you add 2 bouillon cubes (chicken or veggie).

Cook until tender, drain, saving 1/4 of the fluid.

Mash by hand mixing in 1 stick of butter cut into small pieces & 1/2 small container of whipping cream & bouillon as needed. Salt & pepper to taste.

Sprinkle with 2 T. cardamon & stir it in. Place in a small crock pot which has been sprayed with oil. Put it on low. Should fill a small crock pot. Enjoy!

Submitted By: Cindi Pope, Belvidere

Ham Rolls

8 sweet potatoes, cooked, pared & cut in 1” slices 1 cup light brown sugar (or less) 1/2 t. salt 2 T. grated orange peel 2 oranges peeled & thinly sliced (grate oranges before peeling) 2 T. cornstarch 1/4 cup butter 2 cups orange juice (cut down on water) 1/2 cup pecan halves Alternate layers of sliced sweet potatoes & oranges in greased 1-1/2 quart casserole dish. Combine brown sugar, cornstarch & salt in sauce pan; add orange juice. Cook over low heat until clear & thick.

Pour over sweet potatoes & oranges. Sprinkle with pecan halves (last 15 minutes). Bake in moderate 350˚ oven covered for 30 - 40 minutes or until heated through & glazed.

Submitted By: Cindi Pope, Belvidere

2-1/2 lbs. ground ham & pork 2 eggs 1 cup cracker crumbs 1 cup milk 1 T. worcestershire sauce pepper to taste salt not advised since the ham is already very salty Mix well together by hand & form rolls about the size of a medium potato, Put in 9x11 pan. Pour sauce over top of rolls.

Sauce: 1/2 cup vinegar 1/2 cup water 1 cup brown sugar 1 t. dry mustard Bake at 350˚ 1 hr. covered with aluminum foil, then take off foil & bake another 1/2 hr. (at this point you will need to baste the liquid sauce maybe 3 times during cooking to keep the rolls from drying out & once the sauce is caramelized the rolls are done.

(This can also be made as a loaf).

Page 15

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Page 17

Homemade Holidays

DESSERTS & COOKIES Vegan Cranberry Orange Loaf Cake

Pumpkin Chocolate Chip Cupcakes

Submitted By: Kim Sanford, Belvidere

Submitted By: Rachel Schmitz, Poplar Grove

The Loaf: 1-1/2 cups cake or ap flour Pinch of salt 1 t. baking powder Zest of half an orange 1 cup fresh cranberries 1 cup organic sugar (I use Florida Crystals) 3/4 cup almond milk, unsweetened 1/2 cup organic safflower oil 1/3 cup applesauce, unsweetened 1 T. orange juice 1 t. vanilla extract Orange Glaze (Optional) 1 cup powdered sugar 2 T. orange juice Preheat oven to 350˚ F & lightly spray standard loaf pan. In large bowl sift together dry ingredients, flour, baking powder, salt, sugar & orange zest. Set aside.

In a separate bowl, whisk together all wet ingredients, almond milk, safflower oil, applesauce, orange juice, & vanilla extract. Slowly mix wet ingredients into dry ingredients. Stir until just combined then fold in the fresh cranberries.

Pour batter into prepared loaf pan & bake for 1 hour & 20 minutes. The original recipe calls for 70-75 minutes but because of the ingredient switches, the time varies. My loaves were done at an hour & 20 minutes. At the hour mark, just keep an eye on it from there. If you want to keep it in longer but don’t want the top to brown too much, lower the heat & keep it in longer & insert toothpick to check.

Once done remove from oven and let cool in pan 15 minutes. After that transfer to a wire rack & let cool completely before icing (if using). Make the glaze by whisking both juice & sugar together until completely smooth & no sugar clumps are left.

Drizzle that yumminess on top of your loaf cake.

2 cups canned pumpkin 2.5 cups flour 2 cups granulated sugar 2/3 cup vegetable oil 1/2 cup soy milk 2 t. vanilla extract 1 t. baking powder 1 t. baking soda 1 t. ground cinnamon 1/2 t. salt 1 cup of chocolate chips Line a muffin tin with eco-friendly (unbleached) cupcake liners. Preheat oven to 350˚. In a medium mixing bowl, mix together the canned pumpkin, oil, soy milk, sugar & vanilla. When thoroughly mixed, sift in the flour, baking powder, baking soda, cinnamon & salt. Use a fork or whisk - not an electric mixer. When batter is thoroughly mixed, pour in the chocolate chips & mix them in. Pour batter into the muffin tin - filling each space about 2/ 3 full. The cakes will rise a lot, so don’t overdo it unless you want gigantic cupcakes. Bake for 22 minutes. Let cool before you eat them. Enjoy! This recipe makes 24 cupcakes, for 12, cut it in half.

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Page 18

Homemade Holidays

DESSERTS & COOKIES German Chocolate Upside Down Cake

Pumpkin Torte

Submitted By: Sam Larson, Belvidere

Submitted By: Debby Keating, Belvidere In Memory Of: Irene Carey

1 cup coconut 1 cup nuts German chocolate cake mix 1 stick margarine 8 oz. cream cheese 1 lb. powdered sugar Preheat oven to 350˚. Spray bottom of 9x13 pan.

Put the one cup of coconut & nuts on the bottom of the pan. Make cake mix according to directions & pour over the coconut mixture. Soften together the margarine & cream cheese (do not melt). Mix the powdered sugar into the margarine/cheese mixture.

Drop over the cake by teaspoon full - do not spread.

Bake for approximately 30 minutes. Test with a toothpick.

Pumpkin Crunch Submitted By: Carol Mortensen, Marengo

1 pkg. yellow cake mix 1 (15 oz.) can solid pack pumpkin 1 (12 oz.) can of evaporated milk 3 large eggs 1 cup butter 1-1/2 cups white sugar 1 cup chopped pecans 1/2 t. cinnamon Grease 9x13 inch cake pan. Combine pumpkin, milk, eggs, sugar & cinnamon in large bowl. Mix well. Pour in pan, sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over cake mix & pecans. Bake at 350˚ for 5560 minutes, serve with Cool Whip.

Cake That Doesn’t Last Submitted By: Sandra Cook, Belvidere

Do not use mixer. In large mixing bowl combine 3 cups flour 2 cups sugar 1 t. baking soda 1 t. salt 1 t. cinnamon Make a well in the center of top 5 ingredients & add 3 eggs 1 t. vanilla 1 cup vegetable oil 2 cups mashed bananas 1 8 oz. can crushed pineapple 1 cup nuts (optional) Stir only until all ingredients are mixed. Do not beat. Pour in greased and floured tube pan or 9x13 pan. Bake at 350˚ for 75 minutes. Frost if you want or serve with Cool Whip.

Crust: 1 pkg. graham crackers 1/3 cup sugar 1/2 cup butter Heat oven to 350˚. Mix crackers, sugar, butter together, press into 9x13 pan. Set aside.

Filling: 2 eggs 3/4 cup sugar 1 pkg. (8 oz.) cream cheese, softened Mix above ingredients & pour over crust. Bake about 20 minutes or until light brown.

Pumpkin Mixture: 16 oz. can pumpkin 2/3 cup milk 3 egg yolks 1 T. cinnamon 3 egg white 1/4 cup cold water 1/2 cup sugar 1 envelope plain gelatin 1/2 t. salt 1/4 cup sugar Separate eggs. In a sauce pan cook pumpkin, egg yolks, 1/2 cup sugar, salt, milk & cinnamon together until mixture begins to thicken (on medium heat).

Remove from heat & add gelatin dissolved in cold water. Cool. Beat egg whites stiff, beat in 1/4 cup sugar. Fold this into pumpkin mixture. Pour over cooled crust and put together in refrigerator about 4 hours until pumpkin is stiff.

Topping: 1/2 pt. whipping cream 1 t. vanilla 3 or 4 T. sugar 1/2 to 3/4 cup crushed hickory nuts Whip cream, add sugar & vanilla. Spread on top of pumpkin mixture. Sprinkle nuts on top. Serves 24.

Bon-Bons Submitted By: Kay Ollmann, Belvidere

1/2 cup butter, softened 1 can Eagle Brand milk 2 lbs. powdered sugar 1/2 t. salt 1/2 t. flavoring 12 oz. pkg. chocolate chips 1/2 block of wax Mix first 5 ingredients and wrap in cling wrap.

Chill. Roll into balls & chill again for 3 hrs. Melt together the chocolate chips & wax. Take a toothpick & pick up a ball & dip in melted chocolate.

Place dipped Bon-Bon on wax paper. Take a spoon & drizzle chocolate over the hole from the toothpick.

Page 19

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Page 21

Homemade Holidays

DESSERTS & COOKIES Sopapilla Cheesecake Bars

Grandma Kay’s Custard Pie

Submitted By: Missy McFadden, Belvidere

Submitted By: Kay Ollmann, Belvidere

2 cans (8 oz. each) refrigerated crescent dinner rolls 2 pkgs. (8 oz. each) cream cheese, softened 1-1/2 cups sugar 1 t. vanilla 1/2 cup melted butter 1 t. ground cinnamon Vanilla bean ice cream & salted caramel sauce for serving.

4 eggs 1/2 cup sugar 1/4 t. salt 1/2 t. vanilla 1/2 t. almond extract 2-1/2 cups milk; scalded Nutmeg Chill unbaked pie while making filling. Blend eggs, sugar, salt, vanilla, almond extract. Gradually stir in milk. Pour into pie shell. Sprinkle with nutmeg.

Bake at 400˚ for 25-30 minutes. This is a must at the Ollmann gatherings!

Heat oven to 350˚. Unroll 1 can of dough, place in the bottom of an ungreased 9x13 glass baking dish.

Stretch to cover bottom if dish, firmly pressing perforations to seal (if necessary). In medium bowl, beat cream cheese & 1 cup of sugar with electric mixer until smooth. Beat in vanilla. Spread over dough in dish. Unroll second can of dough.

Carefully place on top of cream cheese layer. Pinch seams together (if necessary). Pour melted butter evenly over top. Mix remaining 1/2 cup of sugar with cinnamon & sprinkle evenly over butter. Bake about 30 minutes or until center is set. Cool slightly, about 20 minutes. Serve warm with vanilla bean ice cream & topped with a salted caramel sauce.

Snickers Bars Submitted By: Kenlyn Turnipseed, Belvidere

2 cups milk chocolate chips 3/4 cup peanut butter 1/2 cup butterscotch chips 1 cup sugar 1/4 cup milk 1/4 cup butter 7 oz. marshmallow creme 1-1/2 cup roasted peanuts chopped 11 oz. bag of caramels 4 T. sweetened condensed milk 1 t. vanilla Melt 1 cup chocolate chips, 1/4 cup butterscotch, 1/4 cup peanut butter. Spread in 13x9 pan sprayed with Pam. Combine 1 cup sugar, 1/4 cup milk and 1/4 cup butter. Bring to boil for 5 minutes then add 1-1/ 2 cup marshmallow cream, 1/4 cup peanut butter, 1 t. vanilla and 1-1/2 cup peanuts. Spread over first layer. Melt caramels & milk (sweet) spread over layer.

Melt 1 cup chocolate chips, 1/4 cup butterscotch chips & 1/4 cup peanut butter, spread on third layer. Let stand over night, cut into small pieces. Yummy!

Ruby Turner’s Kristina Kringle Submitted By: Louise Miles

Part 1: 1 cup flour 1/2 cup butter or margarine Mix this for pie crust with 2-1/2 T. cold water, then divide into 2 parts and pat out into 2 long strips on cookie sheet.

Part 2: 1 cup water in sauce pan, add 1/2 cup butter or margarine, heat to boiling. Remove from heat, add 1 cup flour. Stir until smooth, add 1/2 teaspoon almond extract, add 3 eggs (one at a time) stir until well blended. Pile and spread on part 1 with a spoon. Bake at 375˚ for 45 minutes. Cool. Frost with powdered sugar icing using a little milk to make spreading consistency, add 1/4 t. almond extract to frosting. Sprinkle with sliced almonds if desired.

Gingerbread Cookies Submitted By: Jo Ann Wienrank, Belvidere

1 pkg. gingerbread mix 1/4 cup flour 1/2 cup water 2 T. melted shortening In a large bowl, stir together gingerbread mix & flour. Blend in water & melted shortening at low speed just until dough forms. If necessary, add a few drops of water until dough forms. Cover & chill 2 hours or overnight. Heat oven to 375˚. Grease cookie sheets. Roll out dough on lightly floured surface to 1/8 inch thickness. Cut with lightly floured 2-inch cutter. Place on prepared cookie sheets. Bake at 375˚ for 7 - 10 minutes or until no indentation remains when lightly touched. Cool 1 minute & remove from cookie sheets. Cool completely. Makes 3 dozen (2inch) cookies or 12 large gingerbread men.

Page 22

Homemade Holidays RECIPES

This Page of Recipes Provided By:

Cowboy Caviar 2 cans of black-eyed peas, washed & drained 1 can white corn, drained 2/3 cup green onions, chopped 2/3 cup cilantro, chopped 2 avocados, chopped 1/4 cup red wine vinegar 1/4 cup olive oil Salt & pepper to taste Mix black-eyed peas, corn, green onions, cilantro, and avocado in a large bowl. Whisk together red wine vinegar & olive oil. Season to taste with salt & pepper. Pour on the olive oil/vinegar combination.

Allow to marinate about ten minutes before serving with tortilla chips.

Spicy Cranberry Cream Cheese Dip 1 (12 oz.) pkg. fresh cranberries, chopped 1/4 cup green onion, chopped 1/4 cup cilantro, chopped 1 small jalapeno pepper, chopped (seeds removed if less heat is desired) 1-1/4 cup sugar 1/4 t. cumin 2 T. lemon juice Dash of salt 2 (8 oz.) pkgs. cream cheese Add all ingredients (except the cream cheese) to a bowl & mix to combine. Cover & store in the refrigerator for at least 4 hrs. The sugar needs time to soak into the cranberries to break of the bitterness.

When ready to serve, spread the cream cheese on a plate or platter. Pour the cranberry mixture over the top & spread evenly. Serve immediately with crackers or tortilla chips.

Bean Pot Medley 1 (16 oz.) can black beans, rinsed & drained 1 (16 oz.) can red beans, rinsed & drained 1 (16 oz.) can great northern beans, rinsed & drained 1 (16 oz.) can black eyed peas, rinsed & drained 1 (16 oz.) can lima beans, rinsed & drained 1-1/2 cups ketchup 1 cup chopped onion 1 cup chopped green pepper 1/2 cup water 1/2 cup packed brown sugar 3 t. cider vinegar 1 t. dry mustard 1/8 t. black pepper 2 bay leaves Combine all ingredients in crock pot, stir. Cover & cook on LOW (200Ëš) for 6-7 hrs. or until onions & peppers are tender. Remove & discard bay leaves.

Serves 8. Leftovers keep in fridge for a couple days, but it can also be frozen for later use.

Beef Stew 1 T. vegetable oil 1-1/2 lbs. beef stew meat, cut into bite-sized cubes Cooking spray 2 cups carrots, cut into 1/2 inch slices 3 cups red potatoes, peeled & cut into 1/2 inch cubes 1 lg. onion, cut into 1 inch pcs. (approx. 1-1/2 cups) 1 cup celery, cut into 1 inch pcs.

3 cups beef broth 3 T. quick-cooking tapioca 1 T. beef bouillon granules 2 t. Worcestershire sauce 1/4 t. pepper In 12 inch skillet, heat oil over medium-high heat.

Add beef. Cook for 4-6 minutes, stirring frequently until all sides are browned.

Spray a 4 to 5 quart slow cooker with cooking spray.

In cooker, mix browned beef with remaining ingredients. Cover & cook on low heat for 9-10 hours.

Page 23

These Safety Tips Are Courtesy Of “The Belvidere Fire Department”

We Wish You A Joyous & Safe Holiday Season!

HOLIDAY SAFE TREE & OTHER SAFETY TIPS Trimming the Christmas tree is one of the highlights of the holiday season. Follow these tips to make sure you’re decorating safely:

When using a traditional tree, keep your tree in water at all times and away from your fireplace, radiator and heater.

• Check your tree lights. Repair or throw away lights with frayed or exposed wires. Turn off all the lights when you leave home or go to bed.

• Have a reliable fire extinguisher in your home.

Know where it is and how to use it.

• Only use indoor, UL® approved lights on your tree. Miniature lights which have cool-burning bulbs are safest.

• Never use more than three light sets on one extension cord. Extension cords should be placed against walls to avoid tripping hazards, but never under rugs.

• Avoid placing small or breakable ornaments on lower tree branches where small children or pets can reach them.

BUCHANAN STREET PUB Holiday Cheer Served Here!

123

Make sure your house numbers are visible from the road. They should be 4” in height and contrasting in color. This will make it easier for emergency responders to find your residence.

Please remove snow from around the hydrant in your yard.

It saves valuable time in the event of a fire on your street.

During the holiday season take extra precautions when preparing your meals.

Please don’t leave your cooking unattended.

Come & Play!

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Happy Holidays From Our Staff!

111 Buchanan St., Belvidere • 815-547-1012 Sun. - Tues. 11 AM - 2 AM, Wed. - Thurs. 7 AM - 2 AM, Fri. - Sat. 6 AM - 2 AM

Get the Best for your Money 207 S. State St Belvidere, IL 61008-3616 taftinsurance@hotmail.com

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Page 24

FOOD. FAMILY. FRIENDS. ENJOY ALL THE GOOD THINGS THIS HOLIDAY SEASON.

815-398-6500 www.bankalpine.com Member FDIC