Holiday Recipe Guide 2018

Homemade HO IDAYS RECIPE

GUIDE APPETIZERS SALADS SIDES ENTREES DESSERTS COOKIES & MORE!

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Homemade HO

IDAYS

RECIPES

This Page of Recipes Provided By:

APPLE FILLING 2 large apples, peeled & thinly sliced (1/4” thick) 2 T. all-purpose flour 2 T. granulated sugar 1 t. ground cinnamon 1/8 t. ground nutmeg STREUSEL: 1/2 cup old-fashioned oats 1/3 cup packed light or dark brown sugar 1/4 t. ground cinnamon 1/4 cup all-purpose flour 1/4 cup unsalted butter, cold & cubed Caramel sauce

Bacon Wrapped Garlic Dijon Pork Loin From The Kitchen Of Heritage Woods Of Belvidere

1.2 lb. pork loin 8-12 slices of raw bacon Salt

2 garlic cloves 1-1/2 T. Dijon mustard 1 T. honey

Preheat oven to 300˚ F. Line the bottom & sides of 8” square baking pan w/aluminum foil or parchment paper, leaving overhang on all sides. Set aside.

Make the crust: Stir melted butter, granulated sugar, vanilla & salt together in a medium bowl. Add flour & stir until everything is combined. Press mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling & streusel.

Preheat oven to 375˚ F. Press garlic & mix it with Dijon mustard. Rub mustard/garlic mixture all over pork loin, evenly. Salt it to taste.

Make the filling: Combine sliced apples, flour, granulated sugar, cinnamon & nutmeg in a large bowl until all apples are evenly coated. Set aside.

Wrap pork in bacon, overlapping bacon strips slightly. Carefully place pork loin in roasting pan & tuck in any loose bacon ends if needed. Drizzle some honey over the top.

Make the streusel: Whisk oats, brown sugar, cinnamon & flour together in medium bowl. Cut in chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles course crumbs. Set aside.

Bake for 45-50 minutes. (You can turn broil on for 30-45 seconds to toast the top if you want.)

Salted Caramel Apple Pie Bars From The Kitchen Of Heritage Woods Of Belvidere

Yields 12-16 bars

SHORTBREAD CRUST 1/2 cup unsalted butter, melted 1/4 cup granulated sugar 1 t. vanilla extract 1/4 t. salt 1 cup all-purpose flour

Remove crust from oven & turn up to 350˚ F. Evenly layer apples on top of the crust. It will look like there are too many apple slices, so layer them tightly & press them down to fit. Sprinkle apple layer with streusel & bake for 30-35 minutes or until streusel is golden brown.

Remove from oven & allow to cool for at least 20 minutes at room temperature, then chill in refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on sides & cut into bars. Cut them into 16 smaller bars, or you can cut them into 12 larger bars.

Once cut, drizzle some salted caramel sauce on top of each. These apple pie bars can be enjoyed warm, at room temperature, or even cold.

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Page 4

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• 4 lbs. Beef (3256 Cal.) • Au Jus (1280 Cal.) • French Bread (3480 Cal.) • Sweet Peppers (480 Cal.) • Hot Peppers (204 Cal.) • 24 Pieces Chicken (8900 Cal.) • Full Tray Mostaccioli or Spaghetti (5540 Cal.) • Option 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 Pieces Chicken (11,880 Cal.) • Full Tray Mostaccioli or Spaghetti (5540 Cal.) • Option 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.)

GROUPS FROM 50-70...$300 + TAX

GROUPS FROM 75-100...$390 + TAX

• 8 lbs. Beef (6512 Cal.) • Au Jus (2560 Cal.) • 10 lbs. Beef (8140 Cal.) • Au Jus (3200 Cal.) • French Bread (6960 Cal.) • French Bread (8700 Cal.) • Sweet Peppers (960 Cal.) • Hot Peppers (408 Cal.) • Sweet Peppers (1200 Cal.) • Hot Peppers (510 Cal.) • 72 Pieces Chicken (26,730 Cal.) • 80 Pieces Chicken (29,700 Cal.) • 2 Full Trays Mostaccioli or Spaghetti (11,080 Cal.) • 2 Full Trays Mostaccioli or Spaghetti (11,080 Cal.) • Option of Full Tray Italian Table Salad (1600 Cal.) • Full Tray Italian Table Salad (1600 Cal.) or 10 Lbs. Salad Of Your Choice: Potato (7360 Cal.) • Option of Additional Full Tray Italian Table Salad (1600 Cal.) Cole Slaw (5120 Cal.) or Macaroni (14,700 Cal.) or 10 Lbs. Salad Of Your Choice: Potato (7360 Cal.) Cole Slaw (5120 Cal.) or Macaroni (14,700 Cal.)

Add $7 substitute Baked Mostaccioli, Add $24 substitute Homemade Lasagna Must mention special catering offer when ordering.

PIZZA PARTY SPECIALS Turn any gathering into a Pizza Party featuring Rosati’s delicious pizza!

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One Double Cheese • One Sausage One Pepperoni • One Super Supreme One Veggie Deluxe

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Three Double Cheese • Three Sausage Three Pepperoni • One Super Supreme One Veggie Deluxe • One Make Your Own

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Homemade HO

IDAYS

BREAKFAST

Blueberry Sour Cream Coffee Cake Submitted By: Gail Barton, Byron Bank

2 sticks butter - softened 2 large eggs 1 t. vanilla extract 1 t. baking powder 1/4 t. salt 1 cup packed brown sugar 1 cup chopped pecans Powdered sugar for dusting

2 cups sugar 1 cup sour cream 2 cups flour 1 t. cinnamon 1 cup fresh blueberries 2 t. cinnamon

Preheat oven to 350 & grease & flour a 9x13 pan.

Beat together butter, white sugar in a large bowl until light & fluffy about 5 minutes. Beat in eggs one at a time then stir in sour cream & vanilla. Whisk together flour, baking soda, salt & cinnamon in a separate bowl. Stir into batter only to blend (batter is very thick). Fold in blueberries very carefully to not smash them. Spoon 1/2 of batter into cake pan & spread with spatula. Now mix together the brown sugar, cinnamon & nuts. Sprinkle 1/2 over batter.

Spoon remaining batter over top smoothing with a spatula & then sprinkle remaining nut mixture over top. Bake until a toothpick insereted into center comes out clean, about 1-1/4 to 1-1/2 hours. Cool in pan. Dust with powdered sugar when almost cool.

Night Before Eggs Submitted By: Terry Dahlstrom, Taft Insurance

6 eggs 2 slices bread, torn 1 lb. sausage fried & drained 1-1/2 cups milk 1/2 t. salt 1 t. dry mustard 1/3 cup green pepper, chopped 1/4 cup onion, chopped 4 oz. cheddar cheese, grated Mix all ingredients except cheese in a large bowl.

Pour into a buttered 9x9 baking dish. Sprinkle cheese on top & refrigerate overnight. Bake at 325 degrees for 50 minutes or until a knife comes out clean when tested. Let sit about 10 minutes before serving.

Slow Cooker Apple & Granola Breakfast Cobbler Submitted By: Kelly Pospischil, Mortgage Planner with Blackhawk Bank, NMLS #1369315

4 Granny Smith apples - cored, peeled & sliced (use more as needed, I use 7-8) 1/2 cup packed light brown sugar 1 t. ground cinnamon 1 T. lemon juice 2 T. of unsalted butter (cut into small pieces) 2 cups of granola plus more for your bowl Half & half, milk, yogurt or heavy whipping cream Walnuts (to garnish) Place apples in the slow cooker. Mix in brown sugar, cinnamon & lemon juice. Stir in the butter & 2 cups of granola. Place lid on and set on low. Cook 6-8 hours on low (do not exceed 8 hours). Serve in bowls topped with cream, yogurt or milk plus more granola & walnuts. This also great as a dessert served over ice cream.

Noodle Kugel Submitted By: Mary Thillens-Bastien, Belvidere

1 pound yolk-free egg noodles 1/4 cup butter (cut into small pieces) 8 eggs, Omega-3 1.5 cup sugar 2 cups fat-free sour cream 1 T. sugar 2 cups fat-free cottage cheese 1/2 t. cinnamon 3/4 cup cornflake crumbs Preheat oven to 350Ëš; spray a 9x13 casserole pan with non-stick spray & set aside. Mix together cornflake crumbs, 1 T. sugar & cinnamon in a small bowl; set aside. Cook noodles to package directions; while cooking, mix eggs, sugar, sour cream, & cottage cheese in a large bowl until well blended.

When noodles are tender, remove from heat, drain & place back in pot; toss with butter cubes until well mixed. Stir noodles into egg mixture & mix well.

Pour into prepared pan & sprinkle cornflake mixture on top. Bake uncovered for 50-55 minutes or until a thermometer inserted in the middle of the dish reads 160Ëš. Let stand for 10 minutes before serving. 16 servings.

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Homemade HO

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APPETIZERS & DIPS

Cranberry Jalapeno Dip

Haystack

Submitted By: Rose M., Culligan

Submitted By: Joan Pfeifer, Belvidere

12 oz. fresh cranberries 1/4 cup green onion 1-2 fresh jalapeno peppers 2 T. cilantro (optional) 3/4 cup sugar 1 T. lemon juice 1/8 t. salt 16 oz. cream cheese (whipped)

1 - 15 oz. can refried beans 1-1/2 cups shredded Monterey Jack cheese 1 pkg. taco seasoning 2 dashes tobasco 1 cup chopped tomatoes 3 avocados 2 pkgs. alfalfa sprouts 3 T. lemon juice 1 cup sour cream 1 can chopped green chilies 1 - 15 oz. can pitted black olives, chopped 1/2 cup chopped green onions

Chop cranberries (by hand or hand chopper; food processor liquifies the berries too much), green onion, jalapenos & cilantro. Mix in medium bowl, add sugar, lemon juice & salt, stir gently until blended. Cover & refrigerate overnight. Take out of the refrigerator & stir well. Strain out all liquid using a colander with small holes. Whip softened cream cheese with mixer until smooth (about 2 minutes) and spread over the bottom of a pie plate or 9x9 dish. Pour cranberry mixture over the cream cheese & refrigerate until ready to serve. Use a spoon to spread on Ritz crackers.

Mix together beans, taco seasoning & tobasco.

Spread on large plate, about 1/2” thick. Blend avocados & lemon juice until smooth. Mix in sour cream, spread over bean layer. Continue layering chilies, then olives, then green onions, cheese & tomatoes. Cover entire haystack with alfalfa sprouts.

Serve with tortilla chips.

Creamy Fruit Dip

Florentine Triangles

Submitted By: Christine Burkholder, Belvidere

Submitted By: Joan Pfeifer, Belvidere

8 oz. cream cheese 3 T. orange juice concentrate 7 oz. jar marshmallow cream

Crust 2 cups flour 1/2 cup sugar 3/4 cup butter, cold, cut in pieces

In a mixing bowl beat cheese & juice until smooth.

Fold in marshmallow cream. Serve with fresh fruit.

Apples, strawberries, etc. Makes 2 cups, refrigerate.

Line 15x10 pan with foil, mix together flour & sugar.

Add butter pieces & mix until crumbly. Press into pan. Bake at 350˚ for 10 minutes. Cool.

7 Layer Tortilla Chip Dip

Topping: 3/4 cup butter 1 cup sliced almonds 1/3 cup honey 2 T. cream 1/2 cup red candied cherries, chopped 1/2 cup green candied cherries, chopped 2 T. fresh grated orange peel 1/2 cup candied pineapple, chopped

Submitted By: Gail Spoden, StyleHouse Furniture

1 can (16 oz.) refried beans 1 cup shredded cheese 1 can (2-1/4 oz.) black olives 1 medium tomato chopped 1 cup sour cream 1 cup guacamole 1 cup salsa Spread refried beans over bottom of 9x13 dish.

Layer cheese, olives & tomato. Spread layer of sour cream & guacamole and top with salsa. Refrigerate a minimum of 30 minutes. Serve with tortilla chips.

Bring butter, honey & cream to a boil over medium heat. Boil for one minute, stirring constantly. Stir in fruit, almonds & orange peel. Pour over crust, trying to distribute fruit & nuts equally. Bake 10 minutes at 350˚ until golden. Cool. Cut in five lengthwise strips, then cut each strip in 12 triangles.

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Page 9

Homemade HO

IDAYS

SOUPS

Cook & stir for 3-5 minutes or until bubbly. Add to the soup & bring to a boil. Cook & stir for 2 Submitted By: Gail Spoden, StyleHouse Furniture minutes. Reduce heat to low. Stir in the cheese, 1/2 lb. ground beef milk, salt & pepper. Cook & stir until cheese melts.

3/4 cup chopped onion 3/4 cup shredded carrots Remove from heat & blend in sour cream.

3/4 cup diced celery 1 t. dried basil 1 t. dried parsley flakes 3 cups chicken broth 4 cups peeled & diced potatoes APPLE - PLUM Submitted By: Karen Drager, Poplar Grove 1/4 cup all purpose flour 3 lbs. cooking apples, peeled & sliced 2 cups Velveeta processed cheese cubed (16 oz.)

1/2 cup sugar or 2 cups shredded cheddar cheese 1 lg. can of purple plums, pitted & chopped 1-1/2 cups milk 3/4 t. salt 2 cinnamon sticks 1/4 to 1/2 t. pepper 1/4 cup sour cream 1/2 water & 1/2 apple juice to cover above mixture in pan Brown the ground beef in a 3 quart saucepan. Drain & set aside. In the same saucepan add 1 T. butter & 1/4-1/3 cup quick cooking tapioca add onion, shredded carrots, parsley flakes, basil & Mix all ingredients in pan. Slowly bring to a boil, celery. SautĂŠ until tender. Add the broth, potatoes & stirring constantly. When apples appear to be beef & bring to a boil. Reduce heat, cover & simmer cooked & the soup starts to thicken, taste & add 10-12 minutes or until potatoes are tender. In small sugar, ground cinnamon & more water as needed. It skillet melt remaining butter (3 T.) and add the flour will thicken on cooling. Serve warm or cold.

Cheeseburger Soup

Norwegian Fruit Soup

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Page 10

Homemade HO

IDAYS

SALADS & SIDES

Cottage Cheese Jello Salad

Wild Rice Salad

Submitted By: Marcella Klarner, Belvidere

Submitted By: Joan Pfeifer, Belvidere

1 small pkg. orange Jello (dry) 1 small carton small curd cottage cheese (3/4 cup) 1 small carton Cool Whip (4 oz.)

1 small can drained crushed pineapple 1 small can drained mandarin oranges

1 cup (6 oz.) wild rice 2-1/2 t. kosher salt 2 navel oranges, peeled & segmented 2 T. olive oil 2 T. orange juice 2 T. raspberry vinegar 1/2 t. pepper 1/2 cup green grapes, cut in half 1/2 cup pecans, toasted in dry skillet 1/4 cup dried cranberries 2 T. chopped green onions

Mix all ingredients together, chill and serve.

Pineapple Dessert Or Salad Submitted By: Melody Perri Wallace, Cherry Valley

1 8 oz. cream cheese softened 1 can crushed pineapple with juice 1 pkg. instant vanilla pudding 1 can drained chunk pineapple 1 8 oz. Cool Whip Blend together, softened cream cheese, crushed pineapple with juice, stir in 1 pkg. instant vanilla pudding and 1 can drained chunk pineapple. Fold in 8 oz. Cool Whip, chill & serve.

Praline Sweet Potatoes Submitted By: Karen Vandenbroek, Belvidere

40 oz. can Princella cut yams, drained 1/2 cup chopped pecans 1/2 cup firmly packed brown sugar 1/4 cup flour 1/4 cup butter, melted 1/2 cup coconut, optional Heat oven to 350˚ F. Place drained yams in ungreased 2-quart baking dish. In small bowl, combine the remaining ingredients & blend well.

Sprinkle over yams. Bake at 350˚ F for 35-40 minutes or until bubbly.

Place rice in 4 cups water & 2 t. salt, bring to a boil, simmer uncovered 50-60 minutes until rice is very tender. Drain well and put back in pot, cover & let steam for 10 minutes. While rice is still warm, place in bowl, add oranges, olive oil, orange juice, vinegar, grapes, pecans, cranberries & scallions. Season with 1/2 t. salt & 1/2 t. pepper. Allow to sit 30 minutes.

Best if served at room temperature.

Slow Cooker “Baked Beans” Submitted By: Gail Spoden, StyleHouse Furniture

1/2 lb. bacon cut into 1/2” pieces 1 med. onion chopped (1/2 cup) 1 cup catsup or 1/2 cup catsup & 1/2 cup BBQ sauce 1/2 cup packed brown sugar 1/4 cup light molasses 1 T. cider vinegar 1 t. ground mustard 2 cans (15.5 oz.) great northern beans drained & rinsed 2 cans (15 oz) black beans - drained Mix together, cook on medium heat for approximately 3 hours. Can add cooked hamburger to this at the 3 hour time.

Baked Cabbage

Corn Bake

Submitted By: Joan Pfeifer, Belvidere

Submitted By: Nikole A. Weiss - Midland States Bank

1 medium head cabbage pepper to taste 6 slices bacon

1 can drained kernel corn 1 can creamed corn 1 stick melted butter 1 small Jiffy cornbread mix 1 cup sour cream 2 beaten eggs 1 T. sugar 1/4 cup water or less (use water from kernel corn) Mix all ingredients together & bake 1-1/2 hours, uncovered, at 350º in 2-1/2 quart casserole dish.

1 T. flour 1 T. sugar 1 cup cream

Coarsely chop cabbage & place in 9x13 baking dish.

Mix together flour, sugar, cream & pepper. Pour over cabbage. Cut bacon into 2” pieces & place on top of cabbage. Cover with foil, bake covered at 350˚ for 45 minutes, uncover & bake 15 minutes.

Page 11

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Page 13

Homemade HO

IDAYS

ENTREES

Pheasant With Bacon & Sauerkraut Submitted By: Joan Pfeifer, Belvidere

2 lbs. pheasant pieces, cleaned, boned & cut in bite size pieces 1/4 cup olive oil 3/4 cup flour 1 t. pepper 1 t. salt 1 medium onion, chopped 1/2 lb. bacon, cooked & chopped 1 - 15 oz. can sauerkraut, drained & rinsed 2 cups chicken broth In large oven proof skillet, over medium heat, heat oil. Dredge pheasant pieces in flour, salt & pepper.

Brown in skillet, do in several batches if necessary.

When all pheasant pieces are browned, return to skillet (or at this point, can be placed in large casserole dish) add onions, bacon, sauerkraut & chicken broth. Cover & bake in 350˚ oven for 1 to 1.5 hours, until pheasant is tender.

Stuffing Topped Pork Chops Submitted By: Joan Pfeifer, Belvidere

6 boneless pork chops 1-1/4 t. salt 1/2 cup chicken broth 1/2 t. dried sage 2 T. butter 1/2 t. poultry seasoning 1/4 cup chopped celery 1/4 t. pepper 2 T. chopped onion 1 can creamed corn 2 cups soft bread crumbs Heat oven to 350˚. Brown chops in a skillet with a little oil. Place in 9x13 baking pan, add chicken broth, cover with foil, bake one hour. Meanwhile, in skillet used to brown pork chops, melt 2 T. butter, celery & onion, sauté until translucent. In bowl, mix together bread crumbs, salt, sage, poultry seasoning & pepper. Mix in onions, celery, and creamed corn.

After chops cook for one hour, remove foil, divide stuffing evenly on top of each chop. Bake 1/2 hour uncovered.

Open Face Chicken Muffin Submitted By: Joan Pfeifer, Belvidere

1 - 6 oz. can chunk white chicken, drained 2 slices bacon, cooked & crumbled 3 T. mayonnaise 1 small garlic clove, crushed 1/4 t. dried basil 8 thin slices of tomato 2 English muffins, split & toasted 1/4 c. shredded Swiss cheese

In medium bowl, combine chicken, bacon, mayonnaise, garlic & basil. To make sandwich, on each muffin half, place tomato slice, then chicken mixture, another tomato slice, then Swiss cheese.

Broil 4 inches from heat until cheese is melted and just starting to brown.

Spaghetti Casserole Submitted By: Jenny Tillema - State Farm Lisa Turbyville

2 lbs. ground beef - cooked & drained 1 sm. box thin spaghetti noodles - cooked & drained 1 can cream of mushroom soup 1 large jar spaghetti sauce 1 bag shredded mozzarella 1 bag shredded cheddar Parmesan to liking Cook & drain ground beef, return to pan, add cream of mushroom soup & jar of spaghetti sauce, let simmer. While ground beef mixture is simmering, cook & drain spaghetti noodles. In a large baking dish, layer as follows: Beef mixture, noodles, cheeses. Repeat until you reach the top. Try to make the beef & cheese mixture as top layer or else the noodles get crispy. Bake at 350º for 30 minutes.

Top with parmesan & serve with salad & garlic bread. (Double recipe for large groups)

Seafood Enchiladas Submitted By: Joan Pfeifer, Belvidere

10 flour tortillas 1 small onion, chopped 1 lb. cod 1 clove garlic, sliced 8 oz. package artificial crab meat 2 small cans chopped green chilies 1 jar Monterey queso dip (white Mexican cheese dip) 1/4 cup flour 1/4 cup butter 8 oz. Monterey jack cheese vegetable stock milk In small sauce pan, poach cod in enough broth to cover, with onions & garlic. Remove cod, cool & flake. Strain broth & reserve. Mix together cod, crab, one can chilies and moisten with Monterey queso dip. Divide among 10 tortillas, roll up, place in greased 9x13 pan. In clean pan, melt butter, add flour & cook one minute. Add enough milk to reserved broth to make 2 cups liquid. Add to flour mixture. Cook & stir until thickened. Add 1 can chilies & remaining queso dip, pour over enchiladas, top with cheese. Bake at 350˚ for 30-45 minutes.

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DESSERTS & COOKIES Pumpkin Roll

Chocolate Mint Dessert

Submitted By: Park Place Of Belvidere

Submitted By: Lynne A. Emling, Garden Prairie

3 eggs 1 cup white sugar 1/2 t. ground cinnamon 1 t. baking soda 2/3 cup canned pumpkin 3/4 cup all purpose flour confectioners sugar for dusting 1 cup confectioners sugar 3/4 t. vanilla extract 2 T. butter, softened 8 oz. cream cheese Preheat oven to 375º F. Grease a 15x10x1 inch baking pan & line with parchment paper. Grease & flour the paper. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar & pumpkin. Add flour, cinnamon & baking soda.

Spread batter evenly in pan. Bake at 375º F for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper & roll cake up in towel, starting with the short end, cool. To make filling: Mix confectioners sugar, vanilla, butter or margarine & cream cheese together ‘til smooth. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again.

Cover & chill. Dust with sugar if desired.

Cake Layer: 1 cup flour 1-1/2 cups Hershey’s syrup 1 cup sugar 1/2 cup softened butter or margarine 4 eggs Mint Cream Center: 2 cups powdered sugar 1 T. water 1/2 cup softened butter or margarine 1/2 or 3/4 t. mint extract 3 drops green food coloring Chocolate Topping: 6 T. butter or margarine 1 cup semisweet chocolate chips heat over low heat, remove, stir until smooth, cool slightly.

Heat oven to 350˚, grease 13x9 pan. Combine all cake ingredients; beat until smooth. Pour into pan.

Bake 25-30 minutes until top springs back when lightly touched. Cool completely. Spread mint cream center on cake. Cover & chill. Pour topping over chilled dessert. Cover, chill at least 1 hour.

Ginger Snaps Submitted By: Evelyn Milich, Belvidere

2 cups sugar 1 t. vanilla 1 cup molasses 2 t. ginger 2 eggs 1/2 t. cloves 1 cup butter 4 cups flour 3 t. soda (rounded) Mix butter & sugar, add eggs & molasses. Mix all dry ingredients together and add to sugar, mix. Form small balls, then flatten with a glass dipped in sugar.

Bake at 350˚ for 10-15 minutes.

Apple Crisp Submitted By: Christine Meredith, Belvidere

2 eggs, beaten 1 cup nuts 1 cup sugar 1 cup apples 2/3 cup flour 2 t. vanilla 1/4 t. salt 1 cup coconut 2/3 t. baking powder Add sugar to eggs. Beat until light and fluffy. Add flour, salt and baking powder. Fold in nuts, apples and vanilla. Pour into greased baking dish. Sprinkle with coconut. Bake in 350˚ oven for 35-40 minutes.

Rhubarb Cream Pie Submitted By: Lori Ollmann, Poplar Grove

1/2 cup sugar 1/4 cup flour 3/4 t. nutmeg 3 eggs, slightly beaten 4 cups rhubarb, 1 inch slices Combine sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Pour into unbaked crust. Dot with butter, add top crust, slice top of crust with a few slits.

Bake at 400˚ for 50-60 minutes.

Salted Nut Squares Submitted By: Lynne A. Emling, Garden Prairie

3 cups salted peanuts, without skins, divided 3 T. butter or margarine 2 cups (12 oz.) peanut butter chips 1 can (14 oz.) sweetened condensed milk 2 cups miniature marshmallows Place half of the peanuts in an ungreased 11x7x2 baking pan; set aside. In a sauce pan, melt butter & peanut butter chips over low heat. Add milk & marshmallows; cook & stir until melted. Pour over peanuts. Sprinkle the remaining peanuts on top.

Cover & refrigerate. Cut into bars.

Page 15

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Page 17

Homemade HO

IDAYS

DESSERTS & COOKIES Triple-Tier Brownies

Nutty Caramel Bars

Submitted By: Gail Spoden, StyleHouse Furniture

Submitted By: Joan Pfeifer, Belvidere

1 pkg. fudge brown mix (13x9 pan size) 1 pkg. (11-1/2 oz.) milk chocolate chips 1 cup peanut butter 3 cups crisp rice cereal 1 can (16 oz.) cream cheese frosting 1 cup salted peanuts, chopped Prepare & bake brownie mix according to package directions, using a greased 13x9 baking pan. Cool on a wire rack. In a large saucepan, combine the chocolate chips & peanut butter. Cook over low heat for 4-5 minutes or until blended, stirring occasionally. Stir in cereal; set aside. Spread frosting over brownies. Sprinkle with peanuts. Spread with peanut butter mixture. Chill until set before cutting.

Store in the refrigerator. Makes about 5 dozen.

Pecan Pie Cobbler Submitted By: Glenda Juris, Belvidere

1/2 butter, cubed 1 cup plus 2 T. flour 3/4 cup sugar 3 t. baking powder 1/4 t. salt 2/3 cup 2% milk 1 T. vanilla extract 1-1/2 cup roughly chopped pecans 1 cup packed brown sugar 3/4 cup brickle toffee bits 1-1/2 cup boiling water Preheat oven to 350º. Place butter in a 13x9 baking dish. Melt in oven 3-5 minutes. Meanwhile, combine flour, sugar, baking powder & salt. Stir in milk & vanilla until combined. Remove from oven.

Add butter, sprinkle with brown sugar, pecans & toffee bits. Slowly pour the boiling water over the top. Bake uncovered until set (30-35 minutes). Cool 30 minutes on a rack. Cobbler will thicken as it cools. Makes 12 servings.

Caramels Submitted By: Lori Ollmann, Poplar Grove

2 cups sugar 1 cup brown sugar 1 cup light Karo syrup 1 cup Carnation milk 1 cup milk 1 cup butter 1-1/2 t. vanilla (You will need a candy thermometer) Combine all but vanilla. Cook slowly to firm ball (240˚), stirring occasionally. Remove from heat; add vanilla. Pour into greased 9x13 pan. Cool; when firm turn out on board, cut & wrap in wax paper.

1-1/2 cups (3 sticks) butter, divided 1/2 cup sugar 1 egg 1 T. vanilla 2 cups flour 1/4 cup honey 3/4 cup brown sugar, packed 1/4 cup heavy cream 1 can (12 oz.) salted mixed nuts Preheat oven to 350˚. Grease 9x13 pan. In large bowl, mixer at medium speed, beat 1 cup butter (2 sticks) & 1/2 cup sugar until light & fluffy. Beat in egg & vanilla. Stir in flour until well blended. Pat mixture evenly into prepared pan. Bake 15 minutes or until edges are lightly browned & center looks dry. Cool in pan on wire rack. Meanwhile, in heavy sauce pan, combine 1 stick butter with honey, heat 35 minutes. Stir in brown sugar, bring to boil, boil exactly 2 minutes without stirring. Remove from heat, stir in cream & nuts. Spoon over crust. Return to 350˚ oven, bake 10 minutes. Makes 24 bars.

Apple Pie Cupcakes With Cinnamon Butter Cream Frosting Submitted By: Glenda Juris, Belvidere

1 yellow cake mix 2 T. butter 4 cups peeled & finely chopped tart apples (about 4 medium) 3/4 cup packed brown sugar 1 T. cornstarch 1 T. water Frosting: 1 cup butter softened 1 t. vanilla 3 cups confectioners sugar 2 T. heavy whipping cream 1-1/2 t. ground cinnamon Prepare & bake yellow cake mix according to the directions for cupcakes. In a large skillet, heat butter over medium heat, add apples & brown sugar, cook & stir until apples are tender (10-12 minutes). In a small bowl mix cornstarch & water until smooth, stir into the skillet. Bring to a boil & stir until thickened about 1-2 minutes. Remove from heat & cool completely. Using a paring knife cut a 1 inch wide cone shaped piece from the top of each cupcake, set aside for a snack later. Fill the cavity with the apple mixture. In a large bowl combine all the frosting ingredients, beat until smooth. Frost cupcakes as desired. Makes 2 dozen cupcakes.

Page 18

Homemade HO

IDAYS

DESSERTS & COOKIES Peanut Buttery Chocolate Cake

Yvonne’s Heavenly Hot Fudge Sauce

“Best Chocolate Cake I’ve Ever Had!” Submitted By: Joan Pfeifer, Belvidere

Submitted By: Ed Branom, Belvidere

Cake: 2 cups flour 2/3 cup cocoa 2 t. baking soda 1 t. baking powder 1/2 t. salt 2/3 cup vegetable oil 2 cups sugar 2 eggs 1 cup milk 1 t. vanilla 1 cup brewed coffee, cool to room temperature Frosting: 1 - 8 oz pkg. cream cheese, softened 1/4 cup creamy peanut butter 2 cups powdered sugar 2 T. milk 1/2 t. vanilla mini chocolate chips (optional) Set oven to 350˚. Spray 9x13 pan with cooking spray. Sift together flour, cocoa, baking soda, baking powder & salt. In large mixing bowl at medium speed, mix together oil & sugar. Add eggs, beat well. Add dry ingredients alternately with 1 cup milk. Beat well after each addition. Stir in coffee and vanilla. Batter will be thin. Pour into pan, bake 35-40 minutes until toothpick comes out clean. Cool completely on wire rack.

Frosting: Beat cream cheese and peanut butter until smooth. Add powdered sugar, milk & vanilla. Beat until smooth. Spread on cooled cake. Sprinkle with chips.

Sweet Potato Pudding Submitted By: Janet Chapman, Belvidere

2 eggs, beaten 1 cup milk 3/4 cup sugar dash of salt 1 t. vanilla nutmeg to taste 2 cups grated raw sweet potato* Beat eggs, sugar, salt & vanilla. Stir in milk and sweet potatoes. Pour into a buttered casserole.

Sprinkle with nutmeg. Bake at 350˚ for 30-40 minutes. *Place milk in blender with peeled, cubed sweet potatoes, and process until right consistency - quick way to “grate” potatoes!

Serve as sweet potato with meal or as a dessert when topped with whipped cream.

1/2 cup butter 4 oz. unsweetened chocolate 3 cups sugar 1/2 t. salt 1 can (14.5 oz) evaporated milk 1 t. vanilla Melt butter in top of double boiler. Add chocolate & blend. Add sugar, milk & salt. Cook over low heat, stir frequently for 20 minutes. Keep refrigerated.

Makes 1.5 pints.

Ruth Lear’s Eclaire Dessert Submitted By: Ed Branom, Belvidere

2 pkgs. (3 oz.) instant french vanilla pudding 3 cups milk Mix together 1 carton Cool Whip (9 oz.) - fold in Spread graham crackers in a layer in the bottom of a 9x13 pan. Spread 1/2 of pudding mixture over crackers. Add another layer of crackers then the rest of the pudding. Top with a third layer of crackers.

Spread with canned chocolate frosting. Refrigerate at least 10 hours before serving.

Texas Sheet Cake Bring to boil: 1 stick margarine 3 T. cocoa 1/2 cup oil 1 cup water Add one at a time: 2 eggs 1/2 cup buttermilk 2 cups flour 2 cups sugar Mix together, then add: 1 t. vanilla 1 t. baking soda Pour into greased 11x17 pan, bake at 400º for 15-20 minutes.

Frosting: 1 stick margarine 2 T. cocoa 6 T. buttermilk Remove from stove & add 1 box powdered sugar & 1 t. vanilla. Beat until smooth. Add nuts.

Page 19

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.

Proud To Be Part Of Downtown Belvidere!

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.

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holiday party?

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323 S. State Street Belvidere, IL 61008

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Page 20

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Page 21

Homemade HO

IDAYS

BREADS

Zucchini Bread

Poppy Seed Bread

Submitted By: Terry Dahlstrom, Taft Insurance

Submitted By: Gail Barton, Byron Bank

3 eggs 1 t. salt 1-1/2 cups sugar 1/2 t. baking powder 1 cup oil 1 t. baking soda 2 t. vanilla 1 t. cinnamon 2 cups zucchini, grated 1/2 cup chopped nuts 3 cups flour (+/or) 1/2 cup chocolate chips

3 cups flour 2-1/2 cups sugar 5 eggs 1/2 t. salt 1-1/2 t. baking powder 1-1/2 t. almond extract 1-1/2 t. vanilla extract 1-1/2 t. butter extract 1-1/2 cups canola oil 1-1/2 cups milk 3 T. poppy seeds Mix together sugar & eggs. Add spices & flour alternately with oil & milk. Stir in poppy seeds.

Pour into 2 greased & floured loaf pans (about 1/2 to 2/3 full). Bake at 350 for 1 hour or until a toothpick comes out clean.

Icing - Bring to a boil: 4 T. of orange juice concentrate (from a thawed frozen can) 3/4 cup sugar 1/2 t. almond extract 1/2 t. vanilla extract 1/2 t. butter extract Remove loaves from oven & let cool 10 minutes.

Remove from pans & place on a wire rack with cookie sheet below. Drizzle the loaves with icing.

Grease & flour 2 loaf pans. Preheat oven to 325 degrees. In a large bowl, beat eggs & sugar. Add oil, vanilla, zucchini. Then add flour, salt, baking powder, baking soda & cinnamon. Mix well. Add nuts &/or chocolate chips. Pour into loaf pans.

Bake for one hour. Makes two loaves.

Norwegian Easy Christmas Bread Submitted By: Karen Drager, Poplar Grove

5 T. butter 3 eggs 1 cup sugar 1-1/2 cup milk 1 cup raisins

1/2 cup chopped citron 5 cups flour 2 T. baking powder 1/2 t. salt 1/2 t. ground cardamon

Melt butter & set aside. In mixing bowl beat eggs & sugar, sprinkle 1 T flour over citron & raisins. In another bowl mix flour, baking powder, salt & cardamon. Add milk, butter, raisins & citron to egg & sugar mixture. Gradually stir in dry ingredients & put into 2 greased bread pans. Bake at 350º for 1 hour. When baked, dab butter on top of loaves and spread to make top shiny. To tell if it is done, stick a toothpick into bread, if it comes out clean it is done.

Tip - I use cranraisins instead of raisins to add color.

Apple Nut Bread Submitted By: Kim Sanford, Belvidere

2 cups biscuit mix 1 cup rolled oats 3/4 cup sugar 1 t. baking powder 1/4 t each: Salt, cinnamon & nutmeg 1 cup grated pared apples 1 cup chopped walnuts 1 egg, well beaten 1-1/4 cups milk Mix biscuit mix, oats, sugar, baking powder, salt & spices. Stir in apples & nuts. Combine egg & milk; add to first mixture; beat hard for 30 seconds. Put in greased 9x5x3 loaf pan. Bake at 350º for 1 hour.

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Page 22

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Page 23

An Independent Firm

Sue Appleby, CFPÂŽ President, Investment Management Consultant

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Our highly qualified and compassionate skilled nurses and staff provide a patient-centered approach to shortterm nursing and long term care while our location and amenities create a rich environment for residents to enjoy life to the fullest. Call us for a tour.

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Page 24

Two inches of snow.

Thirty ornaments to hang.

Ten presents to buy.

One tiny, perfect smile.

As you prepare for the holidays, make sure to enjoy the little moments.

From all of us at Midland, Happy Holidays!

1-855-696-4352 1-855-696-4352 midlandsb.com midlandsb.com Member FDIC.