Holiday Recipe Guide 2022

Homemade HOLIDAYS

F R O M T H E K I T C H E N A T H E R I T A G E W O O D S FROM THE KITCHEN AT HERITAGE WOODS

Pecan Pie Cheesecake

From The Kitchen At Heritage Woods

Crust:

13 graham crackers 3/4 cup pecan halves

3 T. light brown sugar 1/2 cup melted butter

Cheesecake: 24 oz. full-fat cream cheese (softened) 1 cup sour cream 1 cup sugar

4 large eggs

1 T. all-purpose flour

2 t. vanilla extract 1/2 t. salt

Pecan Pie Topping:

1-3/4 cups pecan halves (chopped)

3/4 cup light brown sugar 3/4 cup heavy cream

1/2 cup butter 1 t. ground cinnamon 1/2 t. salt

Preheat the oven to 350 degrees. Set out a 9x13 baking dish. Spray with nonstick cooking spray. Crust: Set out a large food processor. Place the graham crackers, pecans & brown sugar in the bowl, pulse into fine crumbs. Then pour in the melted butter & pulse again until well combined. Pour the crumbs into the baking dish. Press the crumbs down into a tight even layer. Bake crust for 10 minutes.

Cheesecake: Clean the food processor bowl. Place the cream cheese, sour cream, sugar, eggs, flour, vanilla & salt in the bowl. Process until very smooth. Pour the cheesecake batter over the crust. Tap the dish gently on the counter to remove air bubbles. Then bake for 30-40 minutes, until a toothpick inserted into the center comes out clean.

Pecan pie topping: Once the cheesecake is out of the oven, set a small sauce pot over medium heat. Add the chopped pecans, brown sugar, cream, butter, cinnamon & salt. Bring to a boil. Stir & simmer for 2-3 minutes. Then remove from heat. Pour the pecan topping over the cheesecake. Use a spatula to spread it into an even layer.

Chill the cheesecake for at least 2 hours to set. Cut with a serrated knife. For clean sides, wipe the knife with a wet paper towel in-between cuts.

This Page of Recipes Provided By:

Twice Baked Potato Casserole

From The Kitchen At Heritage Woods

1/2 lb. bacon

8 medium russet potatoes, equal to about 6 lbs.

3 T. canola oil

2 sticks salted butter, softened & sliced into cubes

1 cup sour cream

1 cup whole milk

1 cup grated cheddar cheese, plus more for topping

2 t. seasoned salt

3 green onions, sliced salt & pepper to taste

Preheat the oven to 400 degrees. Take out the butter, sour cream & milk & set them aside, they shouldn’t be cold when combined with the potatoes. Scrub the potatoes clean. Wipe them dry & rub them with canola oil. Place them on a baking sheet & bake for 40 minutes, until they can be easily sliced through.

While the potatoes bake, cook the bacon in a large pan slowly on low heat. As the edges begin to curl, use tongs to flip them over periodically until evenly cooked. Set them aside on a paper towel-lined plate to cool once finished.

Remove the potatoes from the oven & decrease the heat to 350 degrees. Leave the skins on two of the potatoes & peel and discard the remaining skins. Cut each potato into thirds & add them to a large mixing bowl.

Crumble the cooked bacon & set some aside for topping the casserole. Add the rest to the mixing bowl along with the butter, sour cream, milk, grated cheese, seasoned salt and salt & pepper. Smash the potatoes with a potato masher until well combined & creamy. Add the potatoes to a lightly greased 9x13 baking dish. Top the casserole with reserved bacon & additional shredded cheese. Bake uncovered for 20-25 minutes. Top with sliced green onions & serve.

A P P E T I Z E R S & D I P S APPETIZERS DIPS Homemade HOLIDAYS

Pizza Dip

Submitted By: Ed Branom, Belvidere

12 oz. cream cheese 12 oz. shredded mozzarella

8 oz. pizza sauce 4 green onions

1/4 green pepper 4 oz sliced black olives

*any other veggies you like

Soften cream cheese & spread on bottom on a glass 11x9 dish. Dice veggies & place on cream cheese. Spread pizza sauce evenly over cream cheese & veggies. Put mozzarella on next so it covers all contents of dip.

Microwave approximately 5 minutes until cheese melts. Enjoy with your favorite crackers.

Art & Jack Dip

1/4 t. garlic salt 4-5 drops Tabasco

1/3 cup Mayo 8 oz pkg. cream cheese

2 cups shredded monterey Jack/cheddar cheese divided 14 oz can artichoke hearts (canned not the jar)

1/2 medium tomato chopped

2 T. sliced green onion

Drain artichoke hearts & chop. In bowl, mix Mayo, cream cheese, garlic salt & Tabasco until smooth. Stir in 1-1/2 cups cheese & artichoke hearts. Spread in 9 inch pie pan or casserole dish. Top with tomato, green onions & 1/2 cup cheese. Bake at 375 for 1215 minutes. Serve with pita chips or crackers.

Turkey, Cranberry Roll Ups

8 oz cream cheese, at room temperature

12 slices turkey lunch meat

4 large whole-wheat sandwich wraps or soft tortillas

1 cup fresh spinach, or to taste

1/4 cup sweetened dried cranberries (Craisins)

Spread 1/4 of the cream cheese onto to middle of one side of each sandwich wrap. Sprinkle 1 T. cranberries onto the cheese on each wrap. Arrange 3 slices turkey atop each wrap to cover most of the wrap. Spread 1/4 cup spinach atop the turkey.

Starting with one edge of the wrap, tightly roll the wrap around the fillings into a cylinder; cut into 1-1/4 inch slices.

Cocktail Wieners

Submitted By: Allison Sanford

1 pkg. smoked links (Lil Smokie Wieners)

1 cup brown sugar

1/4 cup vinegar

1/4 t. dry mustard

Mix sauce, pour over smokies & simmer for 1/2 hour.

Jessica’s Buffalo Chicken Dip

Submitted By: Jessica Byrd

5 boneless chicken tenderloins

1 8 oz. pkg. of cream cheese

1 cup ranch dressing

1 cup Frank’s Red Hot Sauce

1 stick of melted butter

1 12 oz. bag of shredded cheddar cheese

Boil chicken for 25 minutes then shred. In small bowl mix cream cheese & ranch. In large bowl mix butter, hot sauce & chicken. Combine both in a crock pot for 20-25 minutes. Add cheddar cheese as desired.

Bacon Wrapped Water Chestnuts

Submitted By: Gail Gray, Owner Gouda Vibes, Etc.

1 pkg. of bacon 1 can sliced chestnuts

Sauce: 1/2 cup real mayo

1/2 cup chili sauce 1/2 cup brown sugar

Wrap chestnuts in bacon. Bake at 350 degrees for 20 minutes. Put sauce on then cook until crisp looking.

Swedish Meatballs

Submitted By: Gail Gray, Owner Gouda Vibes, Etc.

2 pkgs of homestyle beef meatballs

2 cans of cream of mushroom soup

2 cups of heavy whipping cream

2 T worcesteshire sauce

1/2 stick of butter (real)

1 pdg. of sliced portabella muchrooms

Combine all ingredients in crock pot, turn on low & stir often.

S O U P S & S A L A D S SOUPS SALADS Homemade HOLIDAYS

Norwegian Fruit Soup

Submitted By: Karen Drager, Poplar Grove

3 lb. cooking apples, peeled & sliced

1/2 cup sugar

1 lg. can purple plums, drained, pitted & chopped

2 cinnamon sticks

Water or 1/2 water 1/2 apple juice to cover all in lg. pan

1/4 or 1/2 cup quick cooking tapioca

Mix all ingredients in pan. Bring to boil, stirring frequently. When apples appear to be cooked & the soup starts to thicken, taste for flavor & add sugar, ground cinnamon & more tapioca or water as needed. It will thicken on cooling. Can be served warm or cold.

This has been served at the Boone County Conservation District Christmas Walk (in the Norwegian Cabin) for years.

White Chicken Chili, Slow Cooker

Submitted By: Rebecca Logeman, Belvidere

2 to 3 chicken breast

1 (15 oz) frozen bag of corn

1 (15 oz) can black beans, drained & rinsed

1 (15 oz) can diced tomatoes

1 (4 oz) can diced green chiles

2 cups chicken broth

1 cup cooked, chopped bacon

1 (1 oz) pkg. Hidden Valley Ranch Orig. Salad Dressing

Seasoning Mix

1 t. cumin 1 t. onion powder

1 T. chili powder 1 (8 oz) pkg. cream cheese

1 cup shredded cheddar cheese

African Soup

Submitted By: Rachel Sanford, Poplar Grove

6 cups low sodium vegetable broth

1 medium red onion, chopped

2 T. peeled & minced fresh ginger

4 cloves garlic, minced

1 t. salt

1 bunch collard greens (or kale), ribs removed & leaves chopped into 1 inch strips

3/4 cup unsalted peanut butter (chunky or smooth)

1/2 cup tomato paste

Hot sauce, like sriracha (AKA rooster sauce)

1/4 cup roughly copped peanuts, for garnish

In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic & salt. Cook on medium-low heat for 20 minutes.

In a medium-sized, heat-safe mixing bowl, combine the peanut butter & tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup & mix well. Stir in the collard greens & season the soup with hot sauce to taste.

Simmer for about 15 more minutes on medium-low heat, stirring often. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.

Place chicken breast on bottom of the slow cooker. Add corn, black beans, diced tomatoes, green chiles, chicken broth, cumin, onion powder, chili powder, ranch salad mix & bacon. Stir together. Place cream cheese on top of chicken. Cover & cook on low for 6 to 8 hours. Remove the chicken from the slow cooker & using a fork shred the chicken. Return the chicken to the slow cooker. Stir in cheddar cheese.

Christmas Cranberry Salad

Submitted By: Kay L. Meyers, Belvidere

2 (3 oz) boxes lemon Jello 2 cups boiling water

1 can whole cranberry sauce 1/2 cup chopped pecans

1 can crushed pineapple (16 oz)

Dissolve Jello in hot water, add cranberry sauce. Mix until blended. Add Crushed pineapple & pecans, mix well. Pour into mold, refrigerate until set.

Fall Vegetable Soup

Submitted By: U of I Extension Office

1 carrot, sliced 1 large potato, chopped

1 med. onion, chopped 1/4 t. garlic powder

2 cups green cabbage, chopped

2 cups broccoli, chopped

1 can (15oz) reduced sodium chicken or veg. broth

Combine carrot, potato, onion, garlic & broth in sauce pan. Cover & cook on medium heat until boiling. Add cabbage & broccoli. Lower heat & cook 10-15 minutes until vegetables are soft. 6 servings.

V E G G I E S & S I D E S VEGGIES & SIDES Homemade HOLIDAYS

Rustic Herb Stuffing

Submitted By: Rebecca Logeman, Belvidere

1 loaf – day old, Sourdough bread cut into 1” cubes (about 16 cups)

Italian Sausage (Mild) 4-5 links, casings removed, cooked & diced pieces

1 stick unsalted butter

5 oz Baby Bella mushrooms

5 oz Shitaki mushrooms

2 bunches green onions thinly sliced

2 cups finely chopped celery 1 white onion sliced

2 T. chopped fresh oregano 2 T. chopped fresh sage

2 T. chopped fresh thyme 3 lg. garlic cloves minced

2 t. coarse kosher salt 1 t. freshly ground pepper

3 large eggs 1-1/4 cup chicken broth

3/4 cup chopped fresh Italian parsley

3 oz coarsely grated Parmesan cheese

Bread: Cube the day bread & place on cookie sheet & leave out overnight to dry the bread. The next day, toast the bread at 300 degrees for 7 minutes.

Stuffing: In large sauté pan, melt butter; add onions, mushrooms, celery, all the herbs, garlic, salt & pepper. Sauté until celery is tender. Add the sausage, continue sautéing until cooked. In a separate bowl, whisk eggs & 3/4 cup chicken broth. Add egg mixture to cubed bread & toss to coat. Then add & mix in the Parmesan cheese. Combine the stuffing mixture to the soaked cubed bread mixture. If dry, add more chicken broth (about 1/2 to 3/4 cup).

Bake: Preheat oven to 375 degrees. Generously grease a large baking dish. Pour stuffing mixture into dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, another 30 minutes.

Cheesy Potatoes

Submitted By: Andy Guler, Guler’s Appliance & Mattress

32 oz frozen hash brown potatoes

1 15 oz jar Cheez Whiz

1 stick margarine, melted

1 16 oz container sour cream

1 can cream of chicken soup (undiluted)

1 T. minced onion

Preheat oven to 350 degrees. Mix all ingredients in large mixing bowl, pour into 9x13 pan. Bake for one hour uncovered at 350 degrees. Enjoy!

Maple-Thyme Roasted Parsnips & Carrots

Submitted By: Rachel Sanford, Poplar Grove

4 lg. carrots 3 lg. parsnips 2-3 T. olive oil 1-2 T. maple syrup Salt & thyme

Preheat oven to 390 degrees. Peel & cut parsnips & carrots. Place in tray with parchment paper & toss with oil, maple syrup, salt & thyme.

Bake for 45 minutes or until golden brown.

Grandma’s Cream Corn

Submitted By: Debra Greiner, Rockford

2 16 oz. frozen corn, thawed 2 cups whipping cream 1-1/2 t. salt 1-1/2 tsp. sugar 6 t. butter 2 t. corn starch

In large pot put corn, whipping cream, butter, salt & sugar mix, bring to boil, reduce heat & simmer for 5 minutes. Mix corn starch in a little cold water until silky & smooth, add to corn & bring to boil to thicken. Add more cornstarch & water mixture if needed until cream is gravy consistency. Keep warm in oven until you’re ready to serve. I usually double this recipe with no leftovers.

Sausage Cornbread Stuffing

Submitted By: Kayla Peterson, Snazzy Pets Owner

1 pkg. pork sausage roll (reg.)

4 cups coarsely crumbled cornbread

1/4 cup chopped fresh parsley

2 cups chopped celery 1 cup finely chopped onion

1 t. poultry seasoning 1 cup chicken broth

1 egg, lightly beaten 1/2 cup chopped pecans

Preheat oven to 325 degrees. Cook sausage, celery & onion in large skillet over medium-high heat 8-10 minutes or until sausage is cooked, stirring frequently; drain. Spoon into large bowl. Add cornbread, parsley & seasoning; mix lightly. Add broth & egg; mix just until blended. Stir in pecans. Spoon into lightly greased 2 qt. casserole or soufflé dish; cover. Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes. Cook’s Tip: To toast cornbread, bake at 400 degrees for 10 minutes.

V E G G I E S & S I D E S VEGGIES SIDES Homemade HOLIDAYS

Calico Beans

1 16 oz pork & beans

1 15 oz lima beans

1 lb. hamburger

1 clove garlic

1 15 oz kidney beans

1 15 oz butter beans

1 lg. onion, chopped 1/2 lb. bacon

Sauce: 4 T. vinegar 2 t. dry mustard

2/3 cup brown sugar 1 cup ketchup

2 T. worcesteshire sauce

Fry bacon & drain. Brown hamburger & onion. Mix beans with meat. In separate bowl combine all sauce ingredients. Pour sauce over beans. Bake at 350 degrees for 1.5 hours or use crock pot.

Garden Stuffed Baked Potatoes

Submitted By: Kim Branom

4 russet potatoes

2 T. butter or margarine

1 small onion, chopped

1 (10 oz.) package frozen chopped broccoli, thawed & drained

1/2 cup ranch salad dressing

1 T. vegetable oil

2 t. dried parsley, optional salt and pepper

Escalloped Pineapple

Submitted By: Denise Fish, Belvidere

8 slices bread

1/2 cup milk

3 eggs

1 cup margarine or butter

1/2 cup sugar

1 can (#2) unsweetened (2-1/2 cups) crushed pineapple (not drained)

Tear bread into chunks in 2 qt. casserole dish. Moisten with milk. Add remaining ingredients in order given. Bake 1 hour at 350 degrees.

Good with ham.

Fried Green Tomatoes

Submitted By: Rachel Sanford, Poplar Grove

4 firm green tomatoes

1.5 cups panko

Vegetable oil

3/4 cup milk of choice

1/2 cup flour Salt & pepper

Preheat oven to 400 degrees. Slice tomatoes into 1/4 inch rounds. Set out bowls - pour flour into 1 bowl, panko in the second & milk with salt & pepper in third. Dip tomatoes in milk, flour & then panko. Lay on baking tray. Lightly brush tomatoes with oil. Bake for 12 minutes, flip, then bake for another 12 minutes or until golden brown. Serve with Caesar dressing or Creole dip.

Preheat oven to 425 degrees. Microwave pierced potatoes on high for 12 minutes; bake for 15 minutes. Slice off potato tops. Scoop out pulp, keeping skins intact. Mash pulp in medium bowl. Heat a small skillet over medium heat; add butter. Add onion & sauté until tender, about 5 minutes. Add onion, broccoli, & salad dressing to potato pulp; mix well.

Brush outside of potato skin shells with oil. Spoon potato mixture into shells, dividing evenly. Place on a baking sheet. Bake potatoes until heated through, about 15 minutes. Sprinkle with parsley; salt & pepper to taste.

Herbed & Feta Mashed Potatoes

Submitted By: Tim Banka, Owner of Miles Bar N’ Grill

3 lb. Yukon Gold potatoes, peeled (optional) & chopped

1/2 cup milk (or heavy cream)

4-6 oz. crumbled feta

3 T. butter

3 cloves garlic, minced

1/2 T. fresh oregano, finely chopped

1/2 T. fresh rosemary, finely chopped Salt & pepper to taste

Place potatoes into a large pot & cover with salted water. Bring to a boil. Bring heat to a simmer & cook until potatoes are tender (about 15 minutes). Drain potatoes & return to the pot.

Mash potatoes until smooth. Stir in remaining ingredients. Season with salt & pepper.

Happy Holidays!

M A I N D I S H E S MAIN DISHES Homemade HOLIDAYS

Best Prime Rib

Submitted By: Stacey Burger, Owner of Society Cleaners

1 whole rib eye roast (you can use boneless or bonein prime rib) about 14 pounds

4 T. olive oil

1/2 cup kosher salt

4 T. tri-color peppercorns 3 sprigs rosemary

3 sprigs thyme 1/2 cup minced garlic

Preheat oven to 500 degrees. Cut rib loin in half (roast halves separately for more controlled/even cooking). Sear both halves in olive oil over very high heat until nice dark golden color. Place tricolor peppercorns in a bag, crush peppercorns with a rolling pin. Strip the leaves from the rosemary & thyme sprigs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves & garlic.

Pour olive oil over the rib loin & pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20-30 minutes at 500 degrees, then reduce heat to 300 degrees & roast for another 20-30 minutes or until a meat thermometer registers 125 for rare/ medium rare (roast will continue to cook slightly after removing from the oven). Note: If you’d like the meat more cooked, leave it in the oven longer. Just keep an eye on the meat thermometer & don’t let it cook past medium rare.

Using a meat thermometer is important to ensure you cook the meat to your liking. Remove from oven & let rest at least 20 minutes before slicing.

Chicken Supreme

Submitted By: Teri Keegan, Garden Prairie

1 chicken in pieces (washed)

2 cups instant or regular rice, uncooked

1 envelope onion soup mix

1 can cream of mushroom soup

1 can cream of celery soup

1 can water

Arrange uncooked rice in ungreased 13”x9” baking pan. Combine canned soups & water in sauce pan & heat. Pour soup over rice. Arrange chicken pieces on top of rice. Sprinkle with dry onion soup mix. Wrap in foil. Bake at 350 degrees about 2-1/2 hours without removing cover.

Mom’s Oven Baked Chicken

Submitted By: Yvette J. Drzal, Direct of Marketing Gaming & Entertainment Management

3 chicken Breasts 3-4 chicken thighs 1/2 cup + 2 T. olive oil 3 sprigs of fresh sage

6 sprigs of fresh thyme 1/2 bunch fresh parsley 10 shallots, peeled & sliced in half lengthwise 10 garlic whole cloves, peeled (I use minced garlic) Salt & pepper

Season chicken (bone in will give more flavor) with salt & pepper, as desired. Lightly brown the chicken in about 2 T. of olive oil (in large frying pan). Put all ingredients in large baking pan & distribute evenly. Cover with a tight lid, put in oven & bake at 350 degrees for 1.5 hours.

Polish Sausage

Submitted By: Karen Drager, Poplar Grove

10 lbs. coarse ground pork roast

1/2 cup salt

1 cup water

1/2 jar or 1 full jar of chopped garlic sprinkle with pepper

1/4-1/2 cup marjoram

Sprinkle ingredients over ground pork, mix well (use plastic gloves). When mixed well cook a small amount & adjust seasoning if needed. Put in casings or make into patties. Freeze until ready to cook them. You may decrease salt if you are on a low salt diet.

Quick & Easy Meatloaf

Submitted By: Kay L. Meyers, Belvidere

2 lbs. ground beef 1 pkg. (6 oz) stuffing mix

2 eggs 1/2 cup water

1/2 cup ketchup

In a large bowl, beat eggs & water. Add stuffing mix & contents of seasoning packet, mix well. Add beef, mix well. Press into an ungreased 9” x 5” loaf pan. Top with ketchup. Bake uncovered at 350 degrees for 1 hour & 15 minutes or until no pink remains in meat.

M A I N D I S H E S MAIN DISHES Homemade HOLIDAYS

Rare Roast Beef

Submitted By: Barb Bloomfield, Belvidere

Bake as follows:

5 lb. roast - 35 minutes 8 lb. roast - 50 minutes

6 lb. roast - 40 minutes 9 lb. roast - 55 minutes

7 lb. roast - 45 minutes 10 lb. roast - 60 minutes

Preheat oven to 425 degrees. Put meat in shallow pan. Cover with salt & pepper. After required time, turn off oven & do not open door for 3 hours. Serve with Fluffy Horseradish Sauce.

Fluffy Horseradish Sauce: 1 cup whipping cream

3 T. sugar 1 t. lemon juice

2 T. horseradish Chopped chives

Whip cream until stiff. Fold in sugar, lemon juice & horseradish. Chill several hours. Sprinkle with chives.

Thanksgiving In A Pan

Submitted By: Kay L. Meyers, Belvidere

1 pkg. (6 oz) stuffing mix

2-1/2 cups cubed cooked turkey

2 cups frozen cut green beans, thawed 1 jar (12 oz) turkey gravy Pepper to taste

Prepare stuffing mix according to package directions. Transfer to a 11x7 baking dish. Spread out stuffing, then top with turkey, green beans, gravy & dash of pepper. Cover with foil & bake at 350 degrees for 30-35 minutes or until heated through.

Simple Italian Grilled Chicken

No-stick cooking spray

3 T. extra virgin olive oil 1 T. lemon juice

1 T. Italian seasoning 1 t. garlic salt

1/4 t. ground black pepper

4 boneless, skinless chicken breasts

Coat grill pan with no-stick cooking spray. Heat over medium heat. Combine olive oil, lemon juice, Italian seasoning, garlic salt & pepper in medium microwavable bowl. Microwave on high for 1 minute, stir. Dip chicken in olive oil mixture to coat evenly. Place on hot grill pan, cook 6-8 minutes per side until juices run clear & thermometer reads 165 degrees. Allow to rest 5 minutes before serving.

One Dish Chicken & Rice Bake

Submitted By: Kay L. Meyers, Belvidere

2 cans soup (10-3/4 oz)

1 can cream of celery & 1 can cream of chicken 2 cups water 1 med. onion, chopped 1/4 t. paprika 1/4 t. pepper 1 cup white rice, uncooked 4 skinless, boneless chicken breast halves

In 9x13 baking pan, mix soups, water, rice, paprika & pepper. Place chicken breasts on top of rice mixture, cover with foil. Bake at 375 degrees for 45 minutes or until chicken & rice are done.

Turkey Meatballs

Easy Bubble Pizza

Submitted By: Kay L. Meyers, Belvidere

1-1/2 lbs. ground beef 1 can (15 oz) pizza sauce 2 tubes (12 oz each) refrigerated buttermilk biscuits

1-1/2 cups shredded mozzarella cheese

1 cup shredded cheddar cheese

In a pan, brown the beef, drain. Stir in pizza sauce. Cut each biscuit in 4 pcs., place in a greased 9x13 dish. Top with the beef mixture. Bake, uncovered, at 400 degrees for 20-25 minutes. Sprinkle with cheeses. Bake 5-10 minutes longer or until cheese is melted. Let stand 5-10 minutes before serving.

Submitted By: U of I Extension Office

1 lb. ground turkey 1/2 cup bread crumbs

1 egg 1/2 t. garlic powder

1 t. onion powder 1 t. chili powder

1/8 t. black pepper

Preheat oven to 350 degrees. Mix all ingredients together in a medium sized mixing bowl. Spray cookie sheet with non-stick cooking spray. Form turkey mixture into 15 meatballs approx. 1.5-2” ea. Place on cookie sheet, bake for 30 minutes or until meat thermometer reaches 165 degrees inside meatballs.

D E S S E R T S & C O O K I E S DESSERTS COOKIES Homemade HOLIDAYS

German Chocolate Caramel Bars

Submitted By: Andy Guler, Guler’s Appliance & Mattress

14 oz caramel squares 2/3 cup evaporated milk

German chocolate cake mix 12 oz chocolate chips

3/4 cup melted margarine

Preheat oven to 350 degrees. Pour 1/3 cup evaporated milk over dry cake mix along with 3/4 cup melted margarine. Grease 9x13 pan. Pat 1/2 of the cake batter mixture into the pan & bake 5 minutes at 350 degrees.

Microwave caramels with the other 1/3 cup evaporated milk (stirring every 30 seconds until melted). Pour caramel over the baked layer of cake. Layer chocolate chips on top of caramel. Piece the remaining cake batter over the chocolate chips - it will be sticky & it’s okay if it doesn’t cover all the chocolate chips. Bake for 15 minutes at 350 degrees.

Amish Sugar Cookies

Submitted By: Evelyn Milich, Belvidere

1 cup sugar 4-1/2 cups flour

1 cup powdered sugar 1 t. baking powder

2 sticks margarine 1 t. baking soda

3/4 cup cooking oil 1 t. cream of tartar 2 eggs 1 t. vanilla

Combine sugars, butter & oil, beat well. Add eggs & mix well. Add dry ingredients. Cover & put in refrigerator overnight.

Preheat oven to 350 degrees. Next, make into small balls & flatten with a fork. Bake 10-15 minutes, until brown on edges. Don’t over bake. Makes 52 cookies.

Apple Crisp

Submitted By: Teri Keegan, Garden Prairie

4 cups apples (sliced) 1/4 cup orange juice

1 cup sugar 3/4 cup flour

1/2 t. cinnamon 1/2 t. nutmeg Salt 1/4 cup butter (cut up)

Place apples in pie plate. Pour orange juice over apples. Combine sugar, flour etc. Cut butter into this mixture. Sprinkle over apples. Bake in oven at 375 degrees for 45-55 minutes.

Heath Bar Coffee Cake

Submitted By: Denise Fish, Belvidere

1/4 lb. butter (1 stick) 1 cup buttermilk

2 cups flour 1 t. baking soda

1 cup brown sugar 1 egg

1/2 cup white sugar 1 t. vanilla

Topping:

3/4 cup finely chopped heath bars (3 reg. bars) 1/4 cup pecans or almonds chopped

Blend flour, butter & two sugars with pastry blender. Reserve 1/2 cup of mixture. To the rest add buttermilk, baking soda, egg & vanilla, blend with spoon. Pour into greased & floured 9x13 pan.

Chop the Heath bars & nuts & add to reserved mixture. Sprinkle over the batter & bake in 350 degree oven for 30 minutes.

Thumbprint Cookies

Submitted By: Rebecca Logeman, Belvidere

4 sticks of butter at room temperature

1 cup of sugar 4 cups flour

1 t. vanilla extract Raspberry preserves

Preheat the oven to 350 degrees. In a large bowl beat the butter & sugar until fluffy. Add teaspoon of vanilla extract, gradually add in the flour. By hand knead & form the dough into a big ball. To shape the cookies: Take dough & make into 1 inch balls, indent the center & fill with raspberry preserves. Bake cookies on ungreased sheet for 15-20 minutes. Let cookies cool before you glaze.

Glaze Ingredients:

1 cup powdered sugar

3-4 T. of heavy whipping cream

1/2 t. vanilla extract

1/2 t. almond extract

In a medium bowl, mix together all ingredients & whisk until combined. Feel free to add more whipping cream if you need too thin the glaze. Using a spoon drizzle the glaze over cookies. Chill cookies in the refrigerator for at least 2 hours so the preserves & glaze will set.

D E S S E R T S & C O O K I E S DESSERTS & COOKIES Homemade HOLIDAYS

Mom’s Famous Rum Cake

Submitted By: Anita M. Johnston, Poplar Grove

Base:

1-1/2 cups graham cracker crumbs

1/3 cup sugar 1 t. ground cinnamon

1/3 cup butter, melted

Cream cheese filling: 12 ounces cream cheese, softened

3/4 cup sugar 3 large eggs

Pumpkin filling:

1 can (15 oz.) solid-pack pumpkin

3 large eggs, separated 3/4 cup sugar, divided

1/2 cup 2% milk 2 t. ground cinnamon

1/2 t. salt 1/4 cup cold water

1 envelope unflavored gelatin

Topping: 1 cup heavy whipping cream

2 T. sugar 1/4 t. vanilla extract

Preheat oven to 350 degrees. In a large bowl, combine crumbs, sugar & cinnamon; stir in butter. Press into an ungreased 13” x 9” baking dish. In a large bowl, beat cream cheese until smooth. Beat in sugar & eggs until fluffy. Pour over crust. Bake 1520 minutes or until set. Cool on a wire rack.

In the top of a double boiler or a metal bowl over simmering water, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon & salt. Cook & stir over low heat until a thermometer reads 160 degrees, remove from heat. Transfer to a large bowl; wipe out double boiler.

In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool.

In the double boiler, whisk egg whites & remaining sugar over low heat until temperature reaches 160 degrees. Remove from heat; using a mixer, beat until stiff glossy peaks form & sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover & refrigerate for at least 4 hours or until set. Just before serving, in a large bowl, beat cream until it begins to thicken. Add sugar & vanilla; beat until stiff peaks form. Spread over pumpkin layer.

Submitted By: Yvette J. Drzal, Direct of Marketing

1 cup chopped pecans or walnuts 4 eggs

1 instant vanilla pudding 1/2 cup oil

1 yellow cake mix 1/2 cup cold water

1/2 cup dark rum (i.e. Captain Morgan’s spiced rum)

Glaze: 1/4 cup butter or margarine

1/4 cup water 1 cup sugar

1/2 cup dark rum (i.e. Captain Morgan’s spiced rum)

Preheat oven to 325. Grease & flour bundt pan. Sprinkle nuts over the bottom of pan. Mix all cake ingredients together & pour over nuts. Bake for 1 hour. Cool & invert on to serving dish. Prick top & drizzle glaze evenly on top & sides. Allow cake to absorb glaze. Repeat until glaze is used up.

To prepare glaze: Melt butter in sauce pan. Stir in water & sugar. Boil for 5 minutes stirring constantly. Remove from heat & stir in rum.

Norwegian Meltaways

Submitted By: Karen Drager, Poplar Grove

1/2 lb. butter, softened 1/3 cup powdered sugar

3/4 cup cornstarch 1 cup four

Mix ingredients thoroughly, shape into 1” balls, flatten with fork dipped in flour.

Baked at 325 degrees for 25 minutes, may frost with powdered sugar frosting while warm if desired.

Cream Filled Chocolate Cupcakes

Submitted By: Kay L. Meyers, Belvidere

1 pkg. two layer chocolate cake mix

1 8 oz pkg. cream cheese 1/3 cup sugar

1 6 oz pkg. semi-sweet choc. chips 1 egg

Mix cake according to package directions. Fill paper bake cups or greased & floured muffin tins 2/3 full with cake batter. Mix cream cheese with sugar; beat in eggs. Stir in chocolate chips. Drop one rounded teaspoon of cheese mixture into each cupcake batter. Bake at 350 for 20-25 minutes. Makes 24-27 cupcakes.

Pumpkin Cheesecake Lasagna Dessert

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D E S S E R T S & C O O K I E S DESSERTS & COOKIES Homemade HOLIDAYS

Cardamon Rusk (or Cake)

Submitted By: Karen Drager, Poplar Grove

1 cup shortening 1-1/2 cups sugar

2 eggs 1 cup sour cream

1 t. cardamon 1/2 t. salt

1/2 t. almond flavor 1 t. baking soda 3 cups flour

Grease 9x13 pan. Mix ingredients & bake at 350 degrees for 30-40 minutes until done. Cool slightly so cake can be handled. If using as a cake, frost with almond flavored powdered sugar frosting.

For Rusk, cut cake in half then into 1-1/2” strips. Lay on cookie sheet & bake 25-45 minutes until crisp. Delicious either way. Store rusk in tin or plastic bag. If you wish, sprinkle slivered almonds on raw dough before baking, very nice!

Pecan-Pumpkin Cupcakes

Submitted By: Mary Thillens

1 (15.25oz.) pkg. spice cake mix

1 (15 oz.) can pumpkin 2 eggs

1 T. + 1 t. maple extract 1/3 cup oil

1 lb. butter, at room temp. 20 pecan halves 4 cups confectioners sugar 1/4 cup maple syrup

Heat oven to 350 degrees. Line 20 muffin cups with cupcake liners. On low speed, beat cake mix, pumpkin, eggs, & oil 30 seconds; then on medium speed, beat 2 min.; then, stir in 1 T. extract. Divide among liners. Bake until toothpick inserted in centers comes out clean, 18-20 min. LET COOL.

On medium speed, beat butter until fluffy, 2 min. On low speed, beat in confectioners sugar, then remaining extract. On medium-high, beat until fluffy, 2 min. Transfer to pastry bag fitted with Star Tip. Pipe on cakes & then top off with a pecan. Lightly drizzle each cupcake with maple syrup.

Submitted By: Diane Bank, Capron

1-3/4 cup sifted flour 1/2 cup butter, softened 1 cup sugar 2 eggs

1 t. each baking soda, cinnamon

1/2 t. each salt, nutmeg

1/4 t. each ginger, ground cloves

3/4 cups mashed pumpkin

1 pkg. (6 oz.) semisweet chocolate morsels

3/4 cup chopped walnuts or pecans

Spice Glaze: 1/2 cup sifted powdered sugar

1/8 t. each nutmeg, cinnamon 1-2 t. milk

Heat oven to 350. Mix flour with baking soda & spices, set aside. Cream butter until smooth, gradually add sugar. Blend in eggs, beat well.

Add dry ingredients to batter at low speed, alternating with pumpkin & beginning & ending with dry ingredients. Stir in chocolate morsels & 1/2 cup nuts. Pour into well-greased 9”x5” loaf pan. Sprinkle with remaining nuts. Bake at 350 for 65-70 minutes, until golden & wooden pick inserted in center is withdrawn clean. Turn out onto wire rack to cool.

For glaze, mix all ingredients in order, stir in enough milk to form a light glaze. Drizzle glaze over cooled bread & let stand to set at least 6 hrs. before slicing.

Pumpkin Dump Cake

1 large can of pumpkin puree (29 oz)

1 can (12 oz) evaporate milk (not sweetened)

3 eggs 1-1/4 cup sugar

1 t. salt 1 T. cinnamon

1/2 cup butter, melted Pecans (optional)

1 yellow or white cake mix

1 or 2 spoonfuls sugar (for sprinkling)

Lots of whipped cream for topping

Mix together the pumpkin, evaporate milk, eggs, sugar, salt & cinnamon in a large mixing bowl. Pour into a large 9x13 pan.

Sprinkle the cake mix evenly over the top of the pumpkin mixture. Poke holes randomly around the cake with the handle of a wooden spoon. Melt the butter & pour evenly on top of the dry cake mix. Top with pecans, if you like, & then sprinkle 1 or 2 spoonfuls of sugar over the top of the butter.

Bake at 350 degrees for 50-60 minutes until the top is nice & brown. Check on it often. It may need more or less time depending on the pan you use. If the crumble starts to burn, but the middle is still liquidy, cover with aluminum foil. Top with lots of whipped cream for serving.

Harvest Loaf

M I S C E L L A N E O U S MISCELLANEOUS Homemade HOLIDAYS

Microwave Hot fudge Sauce

Submitted By: Ann Turner, Garden Prairie

1 1/2 T. cornstarch 3 T. cocoa

1/2 cup sugar 1 t. vanilla

2 T. margarine Dash of salt

1/2 cup water

Mix well cornstarch, cocoa & sugar. Add 1/2 cup water, dash of salt. Microwave 2 minutes or more until thick. Add 1 teaspoon vanilla, 2 tablespoons margarine. Microwave 1 minute until butter melts.

Goofy Frosting

Submitted By: Doug Loy, Caledonia

Regular Recipe

1-1/2 Times Better

4 T. flour 6 T. flour

1 cup milk 1-1/2 cups milk

1/2 cup butter or 3/4 cup butter or butter substitute butter substitute 1/2 cup shortening 3/4 cup shortening

1 cup sugar 1-1/2 cups sugar

2 t. vanilla 3 t. vanilla

2 T. powdered sugar 3 T. powdered sugar

Thicken flour & milk (heat & let cool). Mix the butter, shortening, sugar, vanilla & powdered sugar. Beat for 4 minutes. Add flour & milk thickening & beat 4 more minutes.

Covers a 2 layer cake or 2 round cakes. As an option, add food coloring to the mix and/or flavoring such as cherry or mint. Will keep for days in refrigerator.

Norwegian Waffles

Submitted By: Karen Drager, Poplar Grove

6 eggs

Pinch of salt

1/2 cup sugar 1 cup sour cream

1 t. to 1 T. cardamon 1-1/2 cups flour

1 t. baking powder 1/2 cup melted butter

Mix eggs & sugar, add butter. In another bowl mix flour, baking powder & salt together. Add to egg mixture alternating with sour cream, mix well. Let stand 20 minutes before making waffles. Cool on wire rack, serve with jam & sour cream. Store in air tight container in fridge. Eat hot or cold. May make in heart shaped waffle machine.

Poppy Seed Bread

Submitted By: Samantha Ciaccio, Byron Bank

Microwave Rice Pudding

Submitted By: Ann Turner, Garden Prairie

1 cup Minute rice

1 t. vanilla 3 cup milk 2 T. butter

1 (3 ounce size) regular vanilla pudding

Mix first 3 ingredients & microwave 4 minutes on high. Stir & microwave 4 minutes more. Add 1 teaspoon vanilla & 2 tablespoons butter. Microwave 2 minutes more. Let stand about 5 minutes & serve.

3 cups flour

2-1/2 cups sugar 1/2 t. salt 1-1/2 t. baking powder 1-1/2 t. almond extract 1-1/2 t. vanilla extract

3 eggs 1-1/2 cups canola oil 1-1/2 cups whole milk 3 T. poppy seeds 1-1/2 t. butter flavor extract

Mix sugar, eggs, oil, baking powder, salt, extracts & poppy seeds. Then add flour alternating with milk. Pour into 2 greased & floured loaf pans. Bake at 350 degrees for 40-45 minutes. Check with toothpick.

ICING: 3T. frozen orange juice concentrate (do not thaw or mix with water)

1/2 cup sugar

1/2 t. almond extract

1/2 t. vanilla extract 1/2 t. butter flavor extract

Bring to boil (can use microwave). Pour over warm loaves after removing from pans.

Spiced Pecans

Submitted By: Ann Turner, Garden Prairie

1 lb. pecan halves

1 egg white

1/2 cup sugar 1/2 t. cinnamon 1/4 t. salt

1 t. water

Beat egg white & water. Toss & coat pecans in egg. In seperate bowl mix sugar, cinnamon & salt. Add nuts & coat. Butter jelly roll pan & bake 1 hour in 225 degree oven. Stir every 15 minutes.

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.

•

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.

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Please remove snow from around the hydrant in your yard. It saves valuable time in the event of a fire on your street.

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.

During the holiday season take extra precautions when preparing your meals. Please don’t leave your cooking unattended.

BEEF (8140 CAL)

AU JUS (3200 CAL)

FRENCH BREAD (8700 CAL)

SWEET PEPPERS (1200 CAL)

HOT PEPPERS (510 CAL)

80 PIECE CHICKEN (29,700 CAL)

FULL TRAY MOSTACCIOLI OR SPAGHETTI (5540 CAL)

CHOICE OF 1/2 TRAY ITALIAN TABLE SALAD (800 CAL)