Homemade HOLIDAYS
S FROM THE KITCHEN AT HERITAGE WOODS
F
This Page of Recipes Provided By:
Tex Mex Chicken Salad
1 can of chicken
1 cup mixed veggies
Mexican mayo to taste (you want it to be creamy)
Juice of 1 lime
Adobo seasoning
Mix all ingredients together then squeeze in some fresh lime juice & add some adobo seasoning to taste.
Slow Cooker Mac & Cheese
1 lb. macaroni pasta uncooked
1 T. salt
1/2 t. ground black pepper
6 T. salted butter
12 oz. evaporated milk
2-1/2 cups milk
1 lb. shredded sharp cheddar cheese
8 oz. Velveeta cheese
8 oz. cream cheese, softened
1/2 t. dry mustard powder
Add salt to a large pot of boiling water & cook macaroni pasta for about 6 minutes. Strain & rinse to cool pasta.
Grease the bowl of a slow cooker with cooking spray & combine all ingredients in the slow cooker, reserving 1/4 cup shredded sharp cheddar cheese.
Stir to combine all ingredients & place the lid on the slow cooker. Cook on high for 2-3 hours, stirring twice during the cook time. Sprinkle with reserved shredded sharp cheddar cheese & cover until cheese has melted before serving.
Hot Shrimp Dip
1 lb. Velveeta
8 oz. cream cheese
1 can cream of shrimp soup
8 oz. can of baby shrimp
Put all ingredient together in crock pot on low, continue to stir until all ingredients are mixed.
Snickerdoodle Cobbler
1/3 cup unsalted butter, melted
3/4 cup whole milk
2 t. vanilla extract
1-1/2 cups sugar
1-1/2 cups flour
2-1/4 t. baking powder
3/4 t. salt
2 t. cinnamon
1-1/2 cups brown sugar, packed 1-1/2 cups hot water
Topping: 1/4 cup sugar
1/2 t. cinnamon
Preheat oven to 350 degrees. Spread melted butter in a 9x13 pan. Whisk milk, vanilla & sugar in a large bowl. Add flour, baking powder, salt & cinnamon; whisk until just combined. Spoon batter over butter, careful not to mix. Sprinkle brown sugar over batter. Gently pour hot water over the batter & sugar.
Bake for 30-35 minutes until golden brown & mostly set. Mix topping sugar & cinnamon; sprinkle over hot cobbler. Let cool slightly before serving.
Corn Salsa
1 can Rotel tomatoes
1 can of corn, drained
1 cup cheddar cheese
1/2 cup mayo
1/2 cup sour cream
1/2 pkg. of ranch or taco seasoning
Green onion, chopped
Red onion, chopped
Jalapeno, chopped
(Onions & jalapeno are to your taste)
Mix all ingredients in bowl, chill in fridge for an hour or more before serving.
B R E A K F A S T BREAKFAST Homemade HOLIDAYS
Egg Casserole
Submitted By: Kelli Knaup, Belvidere
14 eggs
4 cups shredded cheddar
4 cups milk
10 pieces of bread (torn with crust on)
Salt & pepper to season
Can add: Sausage, ham, bacon, green pepper, red pepper, onion or mushrooms.
Butter 13x9 inch pan. Mix all ingredients together, adding any meats or vegetables you would like. Bake uncovered in a 350 degree oven for 1 hour.
Overnight Apple Pie French Toast
Submitted By: Kim Branom, Belvidere
1 lb. loaf of bread cut into 1” cubes (sourdough, brioche or challah)
8 large eggs 2 cups milk
1/2 cup sour cream 1 t. vanilla extract
1/2 t. ground cinnamon 1/2 t. table salt
1 can (21 oz) apple pie filling
Topping:
1 cup all-purpose flour 1/2 cup butter, room temp. 1/2 cup light brown sugar 1/2 T. ground cinnamon
Cut bread into 1 inch cubes & add bread to a wellgreased baking dish (stale bread works great too). Add eggs, milk & sour cream to a large bowl or blender, whisking well or blending on low until fully incorporated. Add vanilla, cinnamon & salt & continue mixing together until fully blended homogeneously. Pour egg mixture over bread cubes & make sure that all pieces of bread are in contact with the egg mixture; Press down on bread with a large spoon as needed to coat. Spread apple pie filling over bread evenly.
For the topping, in a separate bowl, combine flour, butter, brown sugar & cinnamon. Cut ingredients together until mixture is crumbly. Spread topping evenly over the apple pie & bread mixture. Cover pan & place in the fridge overnight or for at least 8 hours.
The next morning, remove pan from refrigerator. Place cold French toast bake in the oven & then turn oven on to 350 degrees (yes, you are starting from cold). Bake approximately 50-60 minutes, until the top is golden brown & the middle is firm. Bake in additional 5 minute increments until done. Serve with jam or maple syrup if desired.
Spinach-Cheese Casserole
Submitted By: Kay L. Meyers, Belvidere
1 carton cottage cheese (16 oz.)
12 oz. sharp cheddar cheese, grated
1 package frozen chopped spinach, thawed & drained well (10 oz.)
3 eggs, beaten
Combine all ingredients & mix well. Spoon into buttered casserole dish. Bake at 350 degrees for 45 minutes.
Easy Vegan Banana Muffins
Submitted By: Rachel Sanford, Poplar Grove
1 1/4 cups mashed banana (2 lg. or 3 sm. bananas)
1 cup non-dairy milk
1/3 cup canola oil
1 cup granulated sugar
2 t. apple cider vinegar
1 T. vanilla
2-1/4 cups all purpose flour
1 T. baking powder
3/4 teaspoon salt
3/4 cup chopped walnuts or chocolate chips, plus more for sprinkling on top
Preheat the oven to 400 degrees. Line a standard muffin pan with liners & spray them lightly with oil. Mash the bananas in a large mixing bowl. Measure to make sure you have about 1-1/4 cups mashed banana. Add the non-dairy milk, oil, sugar, vinegar & vanilla to the bowl and whisk with the bananas until well combined.
To the wet mixture, add the flour, then sprinkle the baking powder & salt on top of the flour. Stir to mix with large spoon until just combined; be careful not to over mix. Some small lumps are fine. Fold in chopped walnuts or chocolate chips, if using.
Using a 1/4 cup measuring cup, add batter to the liners in the pan almost all the way full. Sprinkle more walnuts and chocolate chips on top if desired.
Bake for 20-24 minutes, until golden on top and a toothpick comes out clean. Let cool for 5 minutes in the pan, then transfer to a cooling rack. Enjoy!
Notes: Any non-dairy milk will work. I used unsweetened soy milk. May sub more mashed banana for the oil, or use applesauce instead. May sub white whole wheat, whole wheat pastry or a gluten free flour mix for the white flour. Banana muffins freeze well.
Homemade HOLIDAYS
F R O M T H E R E S I D E N T S A T A L D E N M E A
FROM THE RESIDENTS AT ALDEN MEADOW PARK
Heath’s Dirt Cake
Submitted By: Heath Messerschmidt - Alden Meadow Park
1 pkg. chocolate cookies with cream filling 1 container of vanilla ice cream or vanilla pudding 1 large pkg. of gummy worms
Scoop ice cream into cup, crush Oreos & lay thick layer on top of ice cream. Place gummy worms to your liking to decorate. A cup of dirt with worms!
Dawn’s Grandmas Yeast Rolls
Submitted By: Dawn Brooks - Alden Meadow Park
1-1/2 cup warm water
3 T. sugar
4 T. butter
1 T. yeast
2 t. salt
4 cups bread flour
In a large mixing bowl, dissolve yeast into warm water with sugar. Add the salt, butter & 3 cups of the flour. Mix until smooth. Add in enough remaining flour to make a soft dough, adding more flour if needed.
Push your fingers into the dough; the dough should feel like it’s going to stick to your fingers as you pull them away, but doesn’t. That’s the right consistency. Turn onto a floured surface; kneed until smooth & elastic, about 10-20 minutes. Place in a lightly greased bowl, turning once to grease the top. Cover & let rise in a warm place until doubled, about 1 hour. Punch dough down.
Using 1/3 cup measuring cup, measure out the dough for 12 rolls. Shape each into a ball - you may have a little bit of dough left over, so make whatever you want with that.
Place the rolls into a greased 9x13 pan. Cover & let rise until they are at least double in size, about 30-45 minutes. You can let them rise longer to get even larger rolls, but you need to watch them carefully so they don’t over-rise & then deflate when they bake. Bake at 375 degrees for 20-25 minutes or until golden brown. After you take them out of the oven, spread butter over the tops of the rolls.
Jeff’s Root Cellar Recipe
Submitted By: Jeff Monk - Alden Meadow Park
Chuck roast 3-4 lb.
1 lb. of white or yellow potatoes, quartered
2 large, sweet onions - finely chopped
2 tomato juice
Rutabaga, chopped
Turnips, chopped
Celery, chopped
Carrots, chopped
1-2 bay leaves
2 t. thyme
1 clove garlic, peeled & chopped
Beef base
Simmer beef until tender, take out beef & add tomato juice, veggies & seasoning. Simmer until done, vegetables should be tender. Shred the beef & add back in.
Sandy’s Snickerdoodle
Submitted By: Sandra Roth - Alden Meadow Park
1-1/2 cups white sugar 1 cup butter, softened 2 large eggs 2-3/4 cups all-purpose flour
2 t. cream of tartar 1 t. baking soda
1/4 t. salt 2 T. vanilla extract
Cinnamon sugar
Combine the sugar & cinnamon together in a bowl to make the topping. In another bowl whisk the flour, cream of tartar, baking soda & cinnamon (salt is optional). In a larger bowl beat the butter & sugar together on high, add egg & vanilla extract - mix on medium. Add dry ingredients to form cookie dough. Double roll the cookie balls into the cinnamon-sugar mixture. This helps to make sure the cookies are completely coated in cinnamon-sugar before baking. Be very generous with the cinnamon. Bake at 375 degrees just until the edges begin to become a light golden color, approximately 10-15 minutes. Cookies need to be soft & chewy, so watch carefully. If you want them to be flat, press the balls down in the center before placing them in the oven.
This Page of Recipes Provided By:
Homemade HOLIDAYS
A P P E T I Z E R S & D I P S APPETIZERS DIPS
Jalapeno Popper Dip
Submitted By: Barb Blaida, Belvidere
4 oz. diced jalapenos (1 can well drained, see notes for fresh jalapeno)
8 oz cream cheese, softened
1 cup sour cream
1 t. garlic powder
2 cups shredded cheddar cheese
3/4 cup shredded parmesan cheese
Topping:
1 cup Panko bread crumbs
4 T. melted butter or margarine
1/4 cup shredded parmesan cheese
1 T. chopped fresh parsley
Preheat oven to 375 degrees. With a mixer on medium, combine cream cheese, garlic powder & sour cream until fluffy. Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapenos, mix well. Spread into an 8x8 baking dish.
Combine bread crumbs, melted butter, 1/4 cup shredded parmesan cheese & parsley. Sprinkle the crumb topping over the cream cheese mixture.
Bake 15-20 minutes, or until hot & bread crumbs are golden brown.
Notes: If using fresh jalapenos, you’ll need about 46 jalapenos. Roast them until tender. Include seeds if you like it really spicy or remove them to tame the heat.
Water Chestnuts & Bacon
Submitted By: John Vissering
1 can whole water chestnuts
1 package any regular cut bacon you like 15-20 round toothpicks (soaked in water 10-15 minutes)
Sauce:
1/4 cup Miracle Whip (do not substitute)
1/2 cup Heinz Chili Sauce (do not substitute)
1 cup brown sugar
Preheat oven to 350 degrees. Roll a water chestnut in a slice of bacon & secure with a soaked toothpick. Put in a 9 x 13 baking dish. In a small saucepan, heat Miracle Whip, chili sauce & brown sugar until the brown sugar has melted & ingredients are smooth. Carefully pour over water chestnuts & bacon, avoiding the toothpicks if you can.
Bake 30-45 minutes at 350 degrees until crispy. They stay VERY hot for a very long time.
Quick Meatballs
Submitted By: Kay L. Meyers, Belvidere
2 lbs. lean ground beef
1/2 lb. sausage
1 box stove top dressing (6 oz)
3 eggs, slightly beaten
Mix all ingredients & shape into balls. Place on baking sheet. Bake at 350 degrees for 30 minutes.
Cheesy Puff Pastry Tomato Tart
Submitted By: Rachel Sanford, Poplar Grove (Inspired by recipe by Connoisseur Veg)
2 medium tomatoes, sliced
Salt
1 sheet of frozen puff pastry (thawed)
Cheese of choice (amount to your liking)
Pinch of chopped basil leaves
Pinch of thyme leaves
Any other toppings (thinly sliced red onion)
Preheat oven to 400 degrees. Arrange tomato slices on paper towel & sprinkle with salt; let them sit for around 30 minutes. While waiting, roll the pastry on a baking sheets. Press the dough into the corners of the sheet & use a fork to poke holes in the dough (around an inch apart). Bake the crust for 15 minutes, until golden. Remove from the oven.
Place cheese on the crust, then top with tomatoes, thyme, basil & any other ingredients. Put tart back into the oven for another 10-15 minutes until the tomatoes dry a little. Enjoy!
Stuffed Deviled Eggs
Submitted By: Jim & Susie Knepper, Belvidere
12 hard boiled eggs (18 minutes)
1/2 cup Kraft mayonnaise
2 T. French’s yellow mustard
1 T. sweet pickle relish
1/2 cup finely diced smoked ham
1/2 cup fresh shredded sharp cheddar cheese
Dash of salt & black pepper
Dash of smoked paprika
Cool hard cooked eggs & cut lengthwise on platter, scoop out yolks into large bowl & mash. Combine mashed up yolks & remaining ingredients. Stir until well blended, add more mayonnaise if mixture seems dry. Chill covered 1 hour to blend flavors. Fill egg whites stacked high with filling. Sprinkle with a small dash of smoked paprika for color. Tint pale green for Christmas “Grinch eggs”.
Homemade HOLIDAYS
S O U P S & S I D E S SOUPS SIDES
Ground Beef Vegetable Soup
Submitted By: Gail Spoden - StyleHouse Furniture, Belvidere
3/4 lb. ground beef
2 cans (14.5 oz. ea.) beef broth
2 cups water
1 can diced tomatoes (28 oz.)
3 celery ribs - chopped
2 large carrots - sliced
2 medium onions - sliced
1 medium potato - peeled & cubed
1-1/2 cup fresh cauliflower florets
2 T. dried tarragon
1 T. garlic powder
1 T. minced fresh parsley
1/2 t. salt
1/8 t. pepper
3/4 cup uncooked macaroni
In Dutch oven, cook beef over medium heat until no longer pink. Drain, add balance of ingredients except macaroni. Bring to a boil, reduce heat & simmer 30 minutes until vegetables are tender. Cook macaroni, stir into soup & heat through.
Cranberry Jell-O Salad
Submitted By: Kelly Pospischil of First Mid Bank & Trust
2 cups finely chopped raw cranberries
1 cup finely chopped celery
20 oz. crushed pineapple (drain, save juice)
1 cup chopped pecans
2 packets raspberry Jell-O
2/3 cup cold water
3/4 cup sugar
In 9x13 glass dish, dissolve raspberry Jell-O in 2 cups hot water. Then add to dissolved Jell-O: 1 cup pineapple juice, 2/3 cup cold water & 3/4 cup sugar.
Stir in cranberries, celery, pineapple & pecans. Mix all & refrigerate overnight.
Aunt Mildred’s Scalloped Corn
Submitted By: Doug Loy, Caledonia
2 cups cream style corn (don’t drain)
1 cup milk
1 beaten egg
1-1/2 cups coarse cracker crumbs - divided salt & pepper
Heat corn & milk to a boil, add beaten egg slowly. Add crumbs (1 cup), add salt & pepper. Pour into buttered casserole dish. Sprinkle remaining crumbs on top. Bake at 350 degrees for 20 minutes.
Sweet Potato Soufflé
Submitted By: Jamie Smith Courtesy of Tobin, Ramon, Barber Law Firm
40 oz cut sweet potatoes 2 eggs
1/2 cup sugar 1/2 t. salt
1/3 cup melted butter 1/2 cup milk
1 t. vanilla
Mix all of the above ingredients in a large bowl with mixer until just a tad chunky then pour into a 9x13 pan.
3/4 cup brown sugar 1/3 cup flour
1/3 cup pecans 1/3 cup butter
Mix all of the above ingredients with a spoon then spoon & spread as well as you can over the sweet potato mix in the 9x13. Cook uncovered at 350 degrees for about 45 minutes.
Even if you don’t like sweet potatoes, this tastes like pumpkin pie - it is SO yummy & gone at each gathering you will take it to!
Best Biscuits
Submitted By: Kay L. Meyers, Belvidere
3 cups biscuit mix (Bisquick or Jiffy)
1 t. sugar
1-1/2 cups beer (room temperature)
Mix all ingredients well & spoon into 12 greased muffin cups. Bake for 15 minutes at 425 degrees.
Butternut Squash & Apples
Submitted By: Sharon Stevens
4 cups cooked & mashed 1/4 cup white sugar butternut squash 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 9 x 13 pan with half of the apple slices (2 apples). Cover with squash mixture. Layer the slices of the remaining 2 apples, sprinkle topping over apple layer.
Bake 30-40 minutes at 325 degrees.
Homemade HOLIDAYS
M A I N D I S H E S MAIN DISHES
Cheesy Enchiladas
Submitted By: Ruth Ann Van Fleet, Belvidere
1 cream cheese, softened (8 oz)
1 pkg. shredded cheddar cheese divided (8 oz)
1/4 cup sliced green onions
6 flour tortillas (6 inch)
1 cup thick ‘n chunky salsa
Beat cream cheese with electric mixer on medium speed until smooth. Add 1 cup cheddar cheese & onions, mix until blended. Spread 1/4 cup of cheese mixture on each (down center of each) tortilla, roll up. Please seam-side down on baking dish. Pour salsa over tortillas. Sprinkle with remaining cheddar cheese. Cover & bake at 350 degrees for 20-25 minutes or until thoroughly heated.
Cashew Chicken And Broccoli
Submitted By: Gail Spoden - StyleHouse Furniture, Belvidere
1 cup uncooked regular long-grain white rice
3 T. soy sauce
2 t. grated ginger root
1 t. sugar
1 t. sesame oil, if desired
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
3/4 cup Progresso chicken broth (from 32 oz. carton) 1-1/2 t. cornstarch
1 T. vegetable oil
3 cups fresh broccoli florets
2 green onions, sliced (2 Tablespoons)
1 cup salted roasted cashews
Cook the rice in water as directed on the package. Meanwhile, in large bowl, mix soy sauce, ginger root, sugar & sesame oil. Stir in chicken until coated; let stand 15 minutes to marinate.
In small bowl, stir 1/4 cup of the broth & the cornstarch until cornstarch is dissolved, set aside.
In 12-inch skillet, heat vegetable oil over high heat. Remove chicken from marinade & add to heated oil in skillet; reserve any remaining marinade. Cook chicken about 3 minutes, stirring frequently, until no longer pink in center.
Stir broccoli & remaining 1/2 cup broth into chicken in skillet; cover & cook 1 minute. Stir in onions & cashews.
Stir reserved marinade into cornstarch mixture. Stir into chicken mixture; cook & stir 1-2 minutes or until sauce thickens slightly. Serve over rice.
Sweet & Sour Pork Chops
Submitted By: Kay L. Meyers, Belvidere
6-8 thick pork chops
1/4 cup soy sauce
1/4 cup honey
1/2 cup chili sauce
Mix honey, soy sauce & chili sauce together. Place pork chops in greased 9x13 pan. Spread mixture over chops. Bake at 350 degrees for 60 minutes.
Vegan White Chili
Submitted By: Rachel Sanford, Poplar Grove (Inspired by recipe by Nora Cooks)
1-2 cups of chicken or chicken substitute
Olive oil
Small white onion, diced 4 cloves of garlic, minced 4 cups of vegetable broth
3 cans of great northern beans (drained & rinsed)
7 oz can of diced green chilies
1-1/2 t. cumin 1/2 t. oregano 1/4 t. of cayenne pepper 1 can corn
Salt & pepper to taste Juice of one lime
3/4 cup of sour cream
Prepare chicken & set aside. Heat olive oil over medium heat in a large pot; add onion & sauté for a few minutes; add the garlic & cook for a minute. Add the broth, beans, green chilies, cumin, oregano & cayenne pepper. Bring to a boil & reduce to simmer for 10 minutes. Use an immersion blender or potato masher to slightly thicken the chili. Stir in chicken, corn, salt & pepper, lime & sour cream.
Garnish with toppings (cilantro, sour cream, tortilla chips, avocado, limes).
Chicken Pot Pie
Submitted By: Kim Branom, Belvidere
Frozen pie crust
Roll of crescent rolls
1 can cream of chicken soup
1 can of mixed vegetables (can use frozen vegetables)
1 bag of cooked chicken
Salt & pepper to taste
Mix ingredients in pie crust. Cover the top with crescent roll dough. Brush top with butter. Cover with foil. Cook at 350 degrees for 45 minutes or until golden brown.
Homemade HOLIDAYS
M A I N D I S H E S MAIN DISHES
Main Dish Mexican
Submitted By: Kay L. Meyers, Belvidere
1 dozen tamales, wrappers removed
1 can chili (15 oz)
1 cup chopped onions
1-1/2 cups grated cheddar cheese
Place tamales in greased 9x13 pan, top with chili & sprinkle with onions & cheese. Bake at 350 degrees for 30 minutes.
Italian Baked Pork Chops
1 T. Dijon mustard
1 T. extra virgin olive oil
1/2 t. Italian seasoning
4 pork center loin chops (6 oz ea.)
Salt & ground black pepper to taste
1/2 cup shredded Parmesan cheese
Preheat oven to 400 degrees. Line baking sheet with kitchen parchment, set aside.
In a small bowl, whisk together mustard, oil & Italian seasoning. Season the pork chops with salt & pepper, then brush both side of chops with mustard mixture. Press Parmesan into both sides of chops.
Place chops on prepared baking sheet. Bake about 10 minutes or until just cooked through.
Lay’s
Tuna Noodle Casserole
Submitted By: Victoria Fish - Alden Meadow Park
4 cups of medium egg noodles
2-3 cans tuna, drained
2 cans of Campbell’s cream of mushroom soup
2 cups of frozen peas (or to liking)
1 cup of milk
2 T. bread crumbs
1 T. melted butter
2 cups of Lay’s potato chips
Preheat oven to 400 degrees. Cook noodles. Stir cooked noodles, condensed soup, tuna, peas & milk in casserole dish. Add seasonings to your liking. Bake for 30 minutes.
Mix bread crumbs & crushed Lay’s with melted butter in a bowl; sprinkle over tuna casserole & continue to bake until top layer of crumbs are golden brown & crispy, approximately 5 minutes more.
Busy Day Chicken Dinner
Submitted By: Kay L. Meyers, Belvidere
4-6 chicken breasts, skinned
1 cup rice, uncooked
1 package dry onion soup mix
1 can cream of celery soup
2 cans water
Spread rice in greased 9x13 pan, place chicken breasts on top of rice. Sprinkle with onion soup mix. In separate bowl, mix celery soup with 2 cans water; pour soup mixture over chicken breasts. Bake covered in 325 degree oven for 2 hours.
Linda’s Chicken & Rice Bake
Submitted By: Linda Fitchner - Alden Meadow Park
4 boneless skinless chicken breasts
1-1/2 cups cooked rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
Cook rice to liking. Mix condensed soups with cooked rice & pour into 9x13 casserole pan. Add 4 chicken breasts on top, make sure they are seasoned to your liking & peeled. Pour melted butter over pan & chicken breasts. Add more seasoning to your liking.
Bake at 375 degrees for 45 minutes. Optional to cover, comes out a bit crispier if you cover in aluminum foil.
4 Bean Casserole
Submitted By: Julie Turner, Garden Prairie
1/2 lb. or more ground beef
1/2 lb. or more diced cooked bacon
1 onion, chopped & browned with meat
1/2 cup ketchup
1/2 cup brown sugar
1 lg. can pork & beans - undrained
1 can northern beans - undrained
1 can butter beans - drain well
1 can kidney beans - drain well
Brown ground beef, add cooked bacon & one chopped onion, cook until onion is tender. Place beef in oven safe pan. Add remaining ingredients, mix and bake at 350 degrees for 1 hour.
Ingredients:
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C A K E S & P I E S CAKES PIES Homemade HOLIDAYS
Chocolate Lover’s Cake
Submitted By: Gail Spoden - StyleHouse Furniture, Belvidere
1 cup butter, softened 2-1/2 cups all purpose flour
3 cups sugar 1/2 cup baking cocoa
6 eggs 1/4 t. baking soda
1-1/2 t. vanilla 1 cup sour cream (8 oz.)
1/2 t. almond extract
2 cups semisweet chocolate chips (12 oz)
Glaze:
2/3 cup semi sweet chocolate chips
1/3 cup heavy whipping cream
1/4 cup butter - cubed 1 cup confectioners sugar 1/4 t. almond extract 1/4 cup chopped almonds
Cream butter & sugar until light & fluffy (approx. 5 minutes), add eggs one at a time, beat well after each addition. Stir in extracts. Combine flour, cocoa & baking soda, add to creamed mixture alternately with sour cream. Beat just until blended, stir in chocolate chips.
Pour into greased & floured fluted tube pan. Bake at 325 degrees for 75-90 minutes until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Remove from pan & put on rack until cool.
For glaze: Combine chocolate chips, cream & butter in sauce pan, cook & stir over low heat until smooth. Cool slightly, whisk in confectioners sugar, stir in extract. Drizzle over cake. Sprinkle with almonds.
Mock Apple Pie
Submitted By: Gary & Barbara Appelhans
Preheat oven to 375, grease 9x13 or 2 pie pans
8 cups of peeled, seeded, quartered & sliced zucchini
2/3 cup lemon juice 1 t. cinnamon 1/2 cup sugar 1/2 t. nutmeg
Place in large sauce pan over medium heat, cook until tender.
In mixer put: 4 cups flour
3 sticks butter 1/2 cup sugar
Mix until crumble & can pack it into a ball. Stir 1 cup butter/flour mixture into cooked zucchini. Press 1/2 butter/flour mixture in greased pan, pat down, spread zucchini on top. Sprinkle remaining butter/ flour mixture on top of zucchini, sprinkle 1 t. of cinnamon on top.
Bake 1 hr. until top is golden brown. When cool mix powdered sugar & milk until runny, drizzle on top.
Fannie May Mint Cake
Submitted By: Sandy Banke - Buchanan Street Pub
Cake Ingredients:
1/2 cup margarine 1 cup sugar
4 eggs 1 t. vanilla
16 oz can Hershey’s syrup 1 cup + 1 T. flour
Topping #1
1/2 cup margarine 2 cups powdered sugar
2 T. milk 1 t. mint extract
Few drops green food coloring
Topping #2
6 T. margarine
1 cup chocolate chips semisweet
To prepare cake: Cream together margarine & sugar, add eggs, vanilla, chocolate syrup & flour. Pour into 13x9 ungreased pan & bake at 350 degrees for 25-30 minutes. Cool.
Prepare topping #1: Beat margarine, powdered sugar, milk, mint extract, & food coloring. Spread over cake & refrigerate until cool.
Prepare topping #2: Melt margarine with chocolate chips, cool & then spread over mint layer.
To serve, cut into 30-40 bite size pieces. Keep in refrigerator or freezer
Apple Nut Cake With Butter Sauce
Submitted By: John Vissering
1 cup sugar 1/4 cup butter or substitute
1 beaten egg 1 cup flour
1 t. baking soda 1/2 t. nutmeg
1/2 t. cinnamon 1/2 cup chopped nuts*
3 tart apples, like granny smith, peeled & diced
Butter Sauce:
1/4 cup butter or butter substitute
1/2 cup sugar
1/4 cup evaporated milk
1/2 t. vanilla extract
Cream together sugar & butter, add a beaten egg. Add wet to the dry mixture, then add 1/2 cup chopped nuts* and diced apples. The batter will be very stiff until the apples start to give off moisture. Put in an 8x8 baking pan & bake at 350 degrees for 1 hour. Cool but not completely.
While cake is cooling, in saucepan, combine all butter sauce ingredients, heat & occasionally stir, until thickened. Pour a spoonful of warm butter sauce on top of a slice of warm cake. *Nuts - use any chopped nut you like, or can be left out completely.
C A K E S & P I E S CAKES PIES Homemade HOLIDAYS
Pumpkin Walnut Pie
Submitted By: Julie Turner, Garden Prairie
Pumpkin Layer:
1 unbaked 9” pie shell 1 egg, lightly beaten
1 cup pumpkin 1/3 cup sugar
1 t. pumpkin pie spice
Walnut Layer:
2/3 cup light corn syrup 2 eggs, lightly beaten
1/2 cup sugar 3 T. butter, melted
1/2 t. vanilla 1 cup chopped walnuts
Preheat oven to 350 degrees. For pumpkin layer, combine egg, pumpkin, sugar & pumpkin pie spice. Spread over bottom of pie shell.
For walnut layer: Combine corn syrup, eggs, sugar, butter & vanilla, stir in walnuts, spoon over pumpkin layer. Bake for 45-50 minutes until filling is set.
Cherry Chocolate Cake
Submitted By: Pat White, Belvidere
2 cups sifted flour 3/4 cup sugar
3/4 cup vegetable oil 2 eggs
2 t. vanilla extract 1 t. baking soda
1 t. cinnamon 1/8 t. salt
1 can cherry pie filling (21 oz.)
1 pkg. chocolate chips (6 oz.)
1 cup walnuts (optional)
Preheat oven to 350 degrees. Grease bundt pan & flour, shake out excess flour.
Mix flour, sugar, oil, eggs, vanilla, baking soda, cinnamon and salt. Mix well, put in cherry pie filing & nuts, stir. Bake for 1 hour. Let stand in pan for 10 minutes, then plate. Can put powdered sugar on when cooled. Enjoy!
Oreo Cookie Pie
Submitted By: Kay L. Meyers, Belvidere
1 chocolate cookie crumb crust (9”)
1 cup whipping cream (1/2 pint)
20 Oreo chocolate sandwich cookies
Whip cream in large bowl with electric mixer at high speed until soft peaks form. Place cookies in resealable food storage bag & crush into coarse crumbs with rolling pin or mallet. Set aside 1/4 cup crumbs to sprinkle on top of pie. Stir crumbs gently into whipped cream; spoon into crust. Garnish with remaining crushed cookies.
Cover & freeze until ready to service. Allow pie to stand at room temperature for 10 minutes before serving.
Submitted By: Karen Drager, Poplar Grove
1/2 pint fresh raspberries (1 cup)
2/3 cup sour cream 1/2 t. vanilla
1/3 cup milk 3/4 cup flour
1/3 cup sugar plus 2 T. for top
2 T. unsalted butter, melted & cooled
1/4 cup sliced almonds 3 lg. eggs pinch of salt
Preheat oven to 400 degrees. Butter 9” pie pan. Place berries in bottom of pie plate. Combine sour cream, milk, melted butter, eggs & vanilla in a bowl. Whisk until smooth.
In another bowl, whisk together flour, sugar & salt. Whisk in the sour cream mixture until blended. Pour batter carefully over the berries in the pie plate. Sprinkle 2 tablespoons sugar & almonds over the top. Bake 30 minutes or until golden brown. Cool, garnish with berries. Cut into wedges.
Diane’s Dump Cake
Submitted By: Diane Anderson - Alden Meadow Park
2 cans of fruit cocktail
1 can of sweetened condensed milk
3/4 cup unsalted butter, melted
1 box of yellow cake mix
Pour fruit cocktail in 9x13 pan, add can of condensed milk. Pour the dry cake mix completely over the fruit mixture. Add melted butter all over the top layer. Do not mix anything - should just be layered on top of each other. Bake at 350 degrees for 35-40 minutes.
Lemon Cake
Submitted By: Julie Turner, Garden Prairie
Duncan Hines lemon supreme cake mix, prepare according to box instructions
2 small or 1 large box lemon Jell-O 1-1/2 cup boiling water
1 cup 7up
Frosting:
1 sm. package instant lemon pudding 1-1/2 cups milk 8 oz Cool Whip
Cook lemon supreme cake according to instructions, cool 5-10 minutes. Combine Jell-O mix and boiling water, add 7up. Pour over cake, cool.
Mix frosting: Instant lemon pudding & milk, let stand to thicken, fold in Cool Whip. Frost, refrigerate & enjoy.
Razzmatazz Raspberry Almond Cake
A Recipe for Your
Community Bank
Just like a cherished holiday recipe, the best community banks are built with the right ingredients.
At UNION Savings BANK, we’re proud to be part of the local community, serving you with:
•Trust A relationship you can count on
•Expertise Local knowledge and personalized guidance
•Service
A team that’s always here for you
This holiday season and beyond, we’re here to help with the nancial ingredients that support your dreams.
Your Future. Our Focus.
Visit www.unionsavingsbank.com or stop by our Belvidere branch to see how we can support you.
Phone: 815.547.6363
Address: 1320 N. State Street, Belvidere
Hours: Mon - Fri: 9:00 am - 5:00 pm, Sat: By Appointment Only
Homemade HOLIDAYS
C
O O
K I E
S & B A R S COOKIES BARS
Candied Pecans
Submitted By: Mary Topel - UNION Savings BANK
3 egg whites
1 cup sugar
1/2 cup melted butter
1/2 t. cinnamon
1 t. vanilla
1 lb. pecans, halved
1 cup powdered sugar
Beat egg whites until soft peaks form. Add vanilla & then gradually add sugar, mixing just until combined. Fold in pecans & mix gently until thoroughly coated. Use a large rimmed baking sheet, spray generously with Pam. Pour 1/2 cup melted butter in baking sheet & add pecan mixture, mix together. Bake at 325 degrees for 40 minutes, tossing every 10 minutes.
In a large baggie place powdered sugar & cinnamon, mix. Add pecans to baggie & coat.
Creamy Lime Squares
Submitted By: Gail Spoden - StyleHouse Furniture, Belvidere
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup cold butter or margarine
3/4 cup frozen (thawed) limeade concentrate (from 12 oz. can)
2 containers (6 oz. each) Yoplait thick & creamy key lime pie yogurt
1 box (4-serving size) French vanilla instant pudding and pie filling mix
1-1/2 t. grated lime peel
1 container (8 oz.) frozen whipped topping, thawed 1-4 drops green food coloring
Extra whipped toping, lime slices & fresh mint for serving if desired
Heat oven to 350 degrees. In large bowl, mix flour & powdered sugar. With pastry blender, cut in butter until mixture looks like fine crumbs. In bottom of ungreased 9x13 inch pan, press mixture evenly. Bake 20-30 minutes or until light golden brown. Cool completely, about 40 minutes.
In large bowl, mix limeade & yogurt with wire whisk until blended. Beat in pudding mix until well blended. Let stand 5 minutes to thicken. Stir lime peel into yogurt mixture. Gently stir in whipped topping & food coloring until desired green color.
Pour yogurt mixture over cooled crust; spread evenly. Refrigerate at least 2 hours before serving. For squares, cut into 6 rows by 4 rows. Serve each square topped with extra whipped topping, lime slice & fresh mint leaf.
Pecan Pie Bars
Submitted By: Kelly Pospischil of First Mid Bank & Trust
1 can crescent roll sheet 1/2 cup sugar
1/2 cup chopped pecans 2 T. butter, melted
1 t. vanilla 1 egg beaten
Heat oven to 350 degrees. Unroll crescent dough & press into bottom of 9x13 pan. Bake dough for 8 minutes.
In bowl mix remaining ingredients. Pour over partially baked crust. Return to oven, bake 18-22 minutes until edges are golden brown. Cool completely (about 1 hour) and cut into bars.
Christmas Nuggets
Submitted By: Janet Chapman, Courtesy of Tobin, Ramon, Barber Law Firm
2 cups flour 1/2 t. salt
1 cup oleo 1/2 cup powdered sugar
1 t. vanilla 1 cup chopped nuts
Mix ingredients in order, roll in balls & bake at 300325 degrees for 25 minutes. Roll in powdered sugar & then after cooling roll in powdered sugar again.
Easy Peanut Butter Cookies
Submitted By: Kay L. Meyers, Belvidere
1 can sweetened condensed milk (14 oz.)
3/4 cup peanut butter
2 cups biscuit mix
1 t. vanilla extract
Beat sweetened milk & peanut butter until smooth. Add biscuit mix & vanilla, mix well. Shape into one inch balls. Place 2” apart on ungreased baking sheet. Flatten with fork, bake at 375 degrees, 6-8 minutes.
Caramel Bars
Submitted By: Courtney Anderson, Rockford
Carnation milk (found in can near chocolate chips NOT condensed milk)
German chocolate cake mix
3/4 cup melted margarine or butter
1 cup chocolate chips
1 pkg. caramel squares (usually in candy aisle)
Melt caramel over low flame with 1/3 cup milk. Combine cake mix, 1/3 cup milk, 3/4 cup margarine, pour 1/2 the cake batter in bottom of pan, bake at 350 degrees for 8 minutes. Cover with caramel & chocolate chips. Put in refrigerator then add rest of cake batter. Bake for 20 minutes (15 minutes if you prefer them really gooey).
D E S S E R T S DESSERTS Homemade HOLIDAYS
Strawberry Rhubarb Crisp
Submitted By: Rachel Sanford, Poplar Grove (Inspired by recipe by Vegan Blueberry)
Ingredients for filling:
2 cups diced rhubarb 2 cups diced strawberries
2 T. flour 1/4 cup sugar
Ingredients for the crisp topping:
3/4 cup all-purpose flour 3/4 cup oats
1/4 cup brown sugar 1/4 t. salt
1 t. vanilla .4 cups of vegetable oil
Preheat oven to 375 degrees. Put rhubarb & strawberries into a bowl; add sugar & flour & mix well. Pour into a 9x9 baking dish.
Use that bowl to add the dry ingredients for the topping; mix well. Add the vanilla & oil; mix well. Pour the topping over the filling. Bake for 35 minutes; remove once the top is golden brown.
Date Pudding
Submitted By: Janet Chapman Courtesy of Tobin, Ramon, Barber Law Firm
1 cup sliced dates
1 cup walnut meats
2 eggs 1/4 cup sugar
4 T. flour
2 t. baking powder
Sift dry ingredients together, add dates & nuts. Beat eggs & mix with above mixture. Bake in a buttered shallow pan at 350 degrees for 25 minutes.
Serve with whipped cream or butterscotch sauce.
Submitted By: Doug Loy, Caledonia
4 cups chopped rhubarb
1-3/4 cup sugar, divided
1 cup & 2 T. flour, divided
2 T. butter
1 t. baking powder
1/4 t. salt
2 eggs, beaten (I use 3 eggs, makes batter runnier)
Optional - 1 10 oz. package frozen strawberries
Mix 1 cup sugar & 2 T. flour together. Toss mixture with rhubarb. Put rhubarb in greased 8 x 8 baking dish & dot with butter bits. Sift together remaining sugar & flour, baking powder & salt. Add eggs & blend. The mixture will be crumbly (that’s why I use 3 eggs). Sprinkle over the rhubarb mixture.
Bake for 40 minutes in a preheated 350 degree oven until golden brown.
North Carolina Grated Sweet Potato Pudding
Submitted By: Janet Chapman Courtesy of Tobin, Ramon, Barber Law Firm
4 large eggs
1-1/2 cups milk
1/2 cup light corn syrup 1/2 cup sugar
1/4 t. salt 1 t. ground cinnamon
1/2 t. ground nutmeg 2 T. butter, melted 1-1/2 lbs. sweet potatoes
In a large bowl, beat eggs slightly; stir in milk & syrup until blended. In a small bowl stir together sugar, salt, cinnamon & nutmeg; thoroughly stir into egg mixture; stir in butter.
Peel & finely shred sweet potatoes; measure 4 cups; thoroughly stir into egg mixture. Turn into a buttered 10x6x2 baking dish.
Bake in a preheated 350 degree oven until top & sides are browned, 45 minutes. Stir thoroughly, continue baking at 350 degrees until top has again browned, 45 minutes. Cool slightly. Serve with whipped cream for a delightful dessert.
Pumpkin Dip
Submitted By: Julie Turner, Garden Prairie
3 oz cream cheese softened 1/2 t. cinnamon
1/2 cup powdered sugar 1/8 t. nutmeg
1 cup canned pumpkin 1/8 t. ginger
8 oz. Cool Whip
Beat cream cheese & powdered sugar until smooth. Stir in spices & pumpkin. Fold in Cool Whip. Refrigerate & serve with gingersnaps or graham sticks.
J U S T F O R F U N ! JUST FOR FUN!
Grinch Punch
Submitted By: Christy Eastman - UNION Savings BANK
1 half gallon lime sherbet
1 two liter Sprite
1 gallon Green Berry Rush Hawaiian Punch
1 can pineapple juice (46 oz.)
Red sugar sprinkles (optional)
In a large punch bowl or pitcher, scoop in the lime sherbet. Pour in half of the sprite, half of the pineapple juice and half of the Hawaiian Punch over the sherbet & stir.
Dip the rim of glass in water, then dip the rim in red sugar.
Rhubarb Crunch #1 Way
Pre-plan
Preplanning
HOURS
SUNDAY - THURSDAY 10AM - 11PM
FRIDAY & SATURDAY 10AM - 11PM
HOLIDAY CATERING SPECIALS!
All catering orders, both hot and cold, will be delivered the day before Thanksgiving.
* Closed Thanksgiving Day *
Groups from 20-30
• 4 LBS BEEF (3256 CAL)
• AU JUS (1280 CAL)
• FRENCH BREAD (3480 CAL)
• SWEET PEPPERS (480 CAL)
• HOT PEPPERS (204 CAL)
• 24 PIECE CHICKEN (8900 CAL)
• FULL TRAY MOSTACCIOLI OR SPAGHETTI (5540 CAL)
• CHOICE OF 1/2 TRAY ITALIAN TABLE SALAD (800 CAL)
OR 5 LBS SALAD OF YOUR CHOICE: POTATO (3680 CAL), COLE SLAW (2560 CAL), OR MACARONI (7350 CAL)
• 6 LBS BEEF (4884 CAL)
• AU JUS (1920 CAL)
• FRENCH BREAD (5220 CAL)
• SWEET PEPPERS (720 CAL)
• HOT PEPPERS (306 CAL)
• 32 PIECE CHICKEN (11,880 CAL)
• FULL TRAY MOSTACCIOLI OR SPAGHETTI (5540 CAL)
• CHOICE OF FULL TRAY ITALIAN TABLE SALAD (1600 CAL) OR 10 LBS SALAD OF YOUR CHOICE: POTATO (7360 CAL), COLE SLAW (5120 CAL), OR MACARONI (14,700 CAL)
• 8 LBS BEEF (6512 CAL)
• AU JUS (2560 CAL)
• FRENCH BREAD (6960 CAL)
• SWEET PEPPERS (960 CAL)
• HOT PEPPERS (408 CAL)
• 72 PIECE CHICKEN (26,730 CAL)
Groups from 75-100
• 10 LBS 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)