Christmas Traditions 2014

CHRISTMAS s n o i t i d a r T $2.50

2014

Look inside for a collection of locally submitted recipes and also "A few of our favorite things"

A SUPPLEMENT TO THE TRIBUNE, DECEMBER 10, 2014

PG 2 | CHRISTMAS TRADITIONS 2014

Times sure have changed...

so have the appliances.

We can help you get ready for the Holidays... so you can spend more time with the family.

1050 Hwy 59 S. • Detroit Lakes • 218-847-9775 •

www.ddappliance.net

CHRISTMAS TRADITIONS 2014 | PG 3

‘Tis the season for Spanky’s...

Eat, Drink & be Merry The joy of life comes from our adventures with new experiences.

We look forward to serving you distinctive dinners to create lasting impressions.

Recipient of the Wine Spectator Award of Excellence 2014

Inviting you to dine, Wednesday to Sunday at 5:00 p.m.

34785 Co. Hwy. 4 Vergas, MN On Beautiful Rose Lake

218.334.3555

www.spankysstonehearth.com

PG 4 | CHRISTMAS TRADITIONS 2014

Index APPETIZERS..................... 6 BREAD................................ 8 FEATURED STORY....... 10 BRUNCH.......................... 14 SALADS............................ 16 SOUPS & STEWS........... 18 VEGETABLES.................20 MAIN DISHES................ 22 WINNERS........................ 25 .

KID’S FAVORITES........26 COOKIES & BARS......... 28 DESSERTS.......................30

See page 10 for our featured story on Linda and Eddie Kelleran and their beautifully decorated home for the holiday season.

Our Christmas Tradtions...

...are something we all hold near and dear—it’s something we all have in common. Even though this book has been published under one name or another for over 3 decades, it continues to be our most requested special section, most likely because of our love of all that is traditional and family oriented.

A couple of years ago we started asking readers for their special craft projects to include in this section—and that has also been a big hit!

Also in this issue we have the home of Linda and Eddie Kelleran featured. This Detroit Lakes couple takes Christmas decorating to a new level and we’re very excited to share their story with you.

From all of us at DL Newspapers, we wish you and your loved ones a very happy Christmas and New Year. Thank you for being loyal readers. We also ask you to thank the many businesses that advertise in this section—they make it possible to bring to you!

Mary Brenk, Advertising Manager

THE CHURCHES OF THE LAKES Worship Service Sundays at 9:45 am Sunday School 8:30 am Adult Bible Study 8:30 am (Fall-Spring) Christmas Eve Service 4:00 pm

Lund Lutheran Church LCMC

25213 Co. Hwy 21 Detroit Lakes, MN 218-847-9662 www.lundlutheran.org

Zion Lutheran Church Missouri Synod

1100 Lake Avenue Detroit Lakes • 847-7630 Pastor Guy Roberts • www.zionlutherandl.org

1175407

Lives Changed by God’s Unchanging Word

CHRISTMAS TRADITIONS 2014 | PG 5

Happy Holidays from all of us at Bremer Bank

Back row, left to right: Steve Gerszewski, Ladd Lyngaas, Eddie Geffre, Jim Sinclair, Mason Pender, Tessy Trautman, Ron Peterson, Carrie Amundson Middle row, left to right: Barb Jansen, Laura Koenig, Becky Sletto, Jackie Krause, Ron Mueller, Amy Thorsteinson, Sharon Syvertson, Judy Gifford, Sue Sweeney, Angie Jacobson, Julie Burhans

Detroit Lakes • 847-9292 800-908-BANK (2265) Bremer.com Member FDIC © 2014 Bremer Financial Corporation. All rights reserved.

SG_OH_DetroitLakes.indd 1

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Seated, left to right: Doreen Mickelson, Chris Sands, Cheryl Lodl, Denise Brown, Kristi McKenzie, Monica Anderson

11/21/14 11:07 AM

PG 6 | CHRISTMAS TRADITIONS 2014

APPETIZERS Chicken Wings Singapore

Easy Hoisin Shrimp

Submitted by Carol Hennen | Audubon, MN

Submitted by Donna Sauvageau | Detroit Lakes, MN

2 dozen chicken wings 5 oz. soy sauce 1 tsp. Dijon mustard 4 Tbsp. brown sugar ½ tsp. garlic

1/4 c. hoisin sauce 1 Tbsp. rice wine vinegar 2 tsp. soy sauce 1 lb. shrimp, peeled and deveined salt and black pepper 1 Tbsp. olive oil (optional toppings: toasted sesame seeds, thinly-sliced green onions)

Mix together the soy sauce, mustard, brown sugar and garlic. Put in to a large ziplock bag. Add the chicken wings. Marinate for a least 2 hours or overnight. Take wings out of the marinade. Discard marinade. Bake wings at 375˚F for about an hour.

Crustless Pizza Quiche Submitted by Beth Tank | Brainerd, MN

1/2 c. pepperoni, diced 8-oz. can sliced mushrooms, drained 5 eggs, beaten 3/4 c. milk 1/8 tsp. dried oregano 1/8 tsp. dried basil 8-oz. pkg. shredded mozzarella cheese Layer pepperoni and mushrooms in greased 9-inch pie plate. In a bowl, whisk eggs, milk and seasonings, pour over pepperoni and mushrooms. Top w/cheese. Bake uncovered at 400˚F 20-25 min. til golden and heated through.

Serves 4-6

Game-Day BBQ Onions Submitted by Beth Tank | Brainerd, MN

11-oz. pkg. mesquite BBQ potato chips, divided (2) 10-3/4-oz. cans cream of chicken soup 1/2 c. milk 4 sweet onions thinly sliced, divided 2 c. sharp shredded cheese, divided Crush 2 cups potato chips, set aside. Whisk the soup and milk, set aside. Place half of the onions, sliced in bottom of 13x9-inch greased pan. Spread uncrushed chips over onions. Add 1 cup cheese and half of soup mixture. Repeat layering. Top with reserved crushed chips. Bake uncovered at 350˚F for 1 hour.

Serves 10

Combine hoisin sauce, rice wine vinegar and soy sauce in a small mixing bowl. Whisk until combined. Set aside.

Pat shrimp dry with a paper towel. Season shrimp on both sides with salt and pepper.

Heat oil in a large saute pan over medium-high heat. Add half of the shrimp in a single layer. Saute for about 2-3 minutes per side, or until shrimp are cooked through and pink. Use a slotted spoon to transfer cooked shrimp to a separate plate. Repeat with the remaining shrimp.

Once the second batch of shrimp is cooked through, add the first batch of cooked shrimp back to the saute pan, along with the hoisin sauce mixture. Saute together for 1-2 minutes, tossing until the shrimp are evenly coated and the sauce is heated through. Remove from heat and sprinkle shrimp with sesame seeds and green onions.

Serve warm over rice, quinoa, noodles, and/or veggies.

Glazed Walnuts Submitted by Jen Taves| Detroit Lakes, MN

1/2 c. butter 1 c. brown sugar 1 tsp. cinnamon 1 lb. walnuts Add sugar and cinnamon to melted butter, mix and microwave on high for 2 minutes, add nuts, mix and microwave for 3-5 minutes.

Spread on counter and cool.

In honor of (Grandma) Wilma Johnson

CHRISTMAS TRADITIONS 2014 | PG 7

Pumpkin Fruit Dip Submitted by Theresa Essington | Brooklyn Park, MN

100% pumpkin, canned 8-oz. Philadelphia cream cheese 1 tsp. cinnamon 1/2 tsp. ginger Mix together and chill. Dip apple slices or gingersnaps and enjoy!

Shrimp Appetizer Submitted by Cindy Weekley | Detroit Lakes, MN

1/2 c. butter (softened) 1 (5-oz.) jar Old English cheese spread 1 tsp. mayonnaise 1/2 tsp. garlic powder 1/2 tsp. seasoned salt 1 (6-oz.) can shrimp (small) drained 6 English muffins, split Combine butter, cheese spread, mayonnaise, garlic powder and seasoned salt in a bowl. Mix well. Stir in shrimp. Spread mixture on entire side of each muffin. Cut each muffin half into quarters. Place on baking sheet. Broil under hot broiler until edges are browned.

May bake at 375˚F for 5 to 10 minutes or until brown.

Yield: 48 servings

Repurposing an Old Door Materials: Old door Chalkboard paint Using a very old door I painted the center with chalkboard paint. Now it’s Message Board Décor!

-Submitted by Jane Foltz, Callaway, MN

Christine

Merry Christmas Dalton

from All of Us

Leah

Paul

Char

at Detroit Paint & Glass!

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PG 8 | CHRISTMAS TRADITIONS 2014

BREADS Angel Biscuits

Audrey’s Eight Grain Bread

Submitted by Cindy Weekley | Detroit Lakes, MN

Submitted by Audrey Savig | Audubon, MN

1 envelope dry yeast 5 c. self-rising flour 1 c. vegetable oil

4 1/2 tsp. yeast dissolved in 1/2 c. warm water and 2 tsp. honey or sugar.

1 1/2 c. warm water 1 1/2 c. sugar 1 1/2 c. buttermilk

Dissolve yeast in warm water, set aside. Combine flour and sugar in large bowl. Add yeast mixture, oil and buttermilk. Mix well. Pinch off desired amount of dough. Shape with floured hands into small balls. Place on greased baking sheet. Bake at 480˚F for 10 to 12 minutes or until biscuits are browned. May store dough in refrigerator for up to 6 weeks.

Yield: 30 servings

Coconut Oil Pumpkin Bread Submitted by Donna Sauvageau | Detroit Lakes, MN

1 c. granulated sugar 1/2 c. brown sugar, packed 1 c. all-purpose flour 3/4 c. white whole wheat flour (*see alternate substitution below) 1 tsp. baking soda 1 tsp. salt 2 tsp. pumpkin pie spice 3/4 c. pumpkin puree (not pumpkin pie filling) 2 eggs 1/2 c. melted coconut oil 1/3 c. water 1 tsp. vanilla extract Preheat oven to 350˚F. Grease a 9x5-inch loaf pan with cooking spray, or line it with parchment paper. Set aside.

Whisk together sugars, flour, spices, baking soda and salt in a large bowl.

Create a well in the center of the bowl, and add pumpkin, eggs, oil, water and vanilla into the well. Whisk, starting with the wet ingredients and working your way to the outside of the bowl, mixing until batter is smooth and clump-free. Do not over-mix. (Batter will be slightly lumpy.) Pour batter into the loaf pan, and smooth the top with a spoon.

Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 20 minutes, then carefully invert the loaf and cool on a rack until it reaches room temperature.

Cover in plastic wrap or store in a sealed container for up to 5 days.

Mix: 4 Tbsp. butter, 3 tsp. honey or sugar, 1 3/4 c. + 2 Tbsp. warm water.

Start adding dry ingredients: 1 c. rye flour 2 1/2 c. white flour

2 3/4 c. whole wheat flour 1 Tbsp. salt.

Add the following ingredients: 1 1/3 c. cooked brown rice 1 c. raisin bran 1/2 c. flax seed 1/2 c. oatmeal 1/3 c. sunflower seeds.

Can add 1/2 cup Brer Rabbit molasses if you enjoy the taste of molasses.

Knead. Let rise 1 to 1 1/2 hour, until double in size. Add more flour at this point if dough is sticky. Should be easy to work with. If you prefer, sprinkle 1 Tbsp. flax seed, sunflower seeds and oats over loaves before baking. Bake 350˚F (325˚F for glass pans) for 30 minutes. Makes 4 loaves.

Cinnamon Banana Bread Submitted by Elsie Larsen | Detroit Lakes, MN

2 eggs 1 1/2 c. sugar 1 tsp. salt 2 bananas 1 c. sour cream

1/2 tsp. soda 1 tsp. baking powder 2 c. flour 1 tsp. cinnamon chopped nuts

Mix ingredients in order given. Pour into greased and floured loaf pan. Bake at 350˚F for 50-60 minutes. (This recipe received Grand Champion at the 2014 Becker County Fair)

Cinnamon Rolls Submitted by Luanna Lake | Detroit Lakes, MN

1 c. vanilla ice cream 1 c. brown sugar 1 stick butter

1/2 c. sugar 15-16 frozen cinnamon rolls

Bring first four ingredients to a boil and pour in a 9”x13” cake pan.

Place frozen rolls in pan. Cover and set overnight to rise. Bake at 350˚F for 20 minutes.

CHRISTMAS TRADITIONS 2014 | PG 9

Kringler Submitted by Shirley Askelson | Perham, MN

DOUGH: 1 c. flour 1 Tbsp. water

1/2 c. butter or margarine

FILLING: 1 c. water 1 c. flour 1/2 tsp. almond extract

1/2 c. butter or margarine 3 eggs

ICING: 1 c. powdered sugar 1 Tbsp. cream

SILVER LEAF Luxury Cabinets Within Reach

1 Tbsp. butter or margarine 1 Tbsp. almond extract

Pat well - mixed dough onto ungreased cookie sheet. Put 1/2 c. butter or margarine and 1 c. water into saucepan. Heat to boiling. As you take off the stove, add 1 c. flour. Stir until smooth, add 3 eggs, one at a time and beat until smooth. Add 1/2 tsp. almond. Spread lightly on dough. Bake at 350˚F for 45 minutes.

Beer Bread Submitted by Luanna Lake | Detroit Lakes, MN

3 c. flour, leveled 3 tsp. baking powder

1/2 tsp. salt 3 Tbsp. sugar

Counter Tops ~ Kitchens ~ Bathrooms Offices ~ Bars ~ Entertainment Centers Finishing of Trim and Doors

Mix all ingredients together and gradually add 1 can of beer. Combine and bake in bread loaf pan for about 1 hour at 350˚F.

Visit our Dream Cabinet Showroom

Christmas Trays Items needed: Tray Christmas Ornaments Seasonal Items Candle Fill a tray with Christmas ornaments of varying sizes and place a few seasonal items along with it. Here a pretty reindeer was used and a candle for added warmth.

-Submitted by Mary Brenk, Detroit Lakes, MN

1004 Randolph Road • Detroit Lakes, MN 56501

218.844.7458

www.SilverLeafCabinets.com 1175385

PG 10 | CHRISTMAS TRADITIONS 2014

Months filled with Christmas decorations

A HOUSE FILLED WITH CHEER STORY BY PIPPI MAYFIELD

Long before she and her husband moved to their cozy home on Oak Street in Detroit Lakes 17 years ago, Linda Kelleran was preparing for the perfect house to bring alive with Christmas.

“It’s the feel of this home. There’s something about this home,” she said.

The historic home is filed with old woodwork, hardwood floors, slanted ceilings and plenty of character.

During the Christmas season, it’s filled with lots of decorations and the spirit of Christmas as well.

The Kellerans moved from Jamestown, N.D., in November of 1997. That December when Linda went to decorate, “nothing fit this house. I had to start over.”

So she started adding new items each year and has built up a collection that she enjoys for months, not just in December. Linda said she has started decorating for Christmas once Halloween is over.

Not one to celebrate or decorate for Halloween anyway, she’s more excited to get the tree set up and lights on it to shine through the front window. Last year, she

CHRISTMAS TRADITIONS 2014 | PG 11

added another string of 100 lights, totaling 1,000 lights on the tree.

When she hosts Thanksgiving, she added, she pushes back the Christmas decorating those years.

Her husband, Eddie, has also helped with the decorating — both in the setup and in the logistics of it all.

To help keep garland up, Eddie installed cup hooks so the garland and lights around the doorframes would be held in place rather than falling down constantly.

It’s also his job to buy the new Christmas lights each year.

“I start with new lights every year,” Linda said.

Though not to worry, the ones that still work don’t go to waste either. She decorates above their kitchen cupboards all year round with white lights. And during other holidays, she uses the lights as well.

She said she’s frugal and nothing goes to waste.

Linda has a theme for each room of the house she decorates. The living room is decorated in gold, the dining room in silver and the kitchen in red and green.

“I always have a touch of red,” she said, adding that she likes the pop of color here and there.

Linda Kelleran collects angels and they can be seen throughout her house including hanging on the Christmas tree.

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PG 12 | CHRISTMAS TRADITIONS 2014

Each room of the Kallerans’ Detroit Lakes home is filled with Christmas cheer. Linda said she decorates each room with a different theme or color but likes to have a splash of red mixed in as well. She has been collecting Christmas decorations for years and has no plans to end her collection.

She also collects angels, and her Christmas tree is covered in a wide assortment of angels, all perfectly placed in their spot to hang and be admired for the next few months.

“That’s my passion,” she said of angels, “all year round.”

Various angels — not just Christmas decorations — can be spotted throughout all the rooms in the house.

Many of the ornaments and decorations throughout the Kelleran house have a story behind them. Some that hang around the living room doorway were handcrafted by a woman in Jamestown that Linda once knew.

“They go way back,” she said.

Others have been gifts, some in remembrance of lost friends.

While living in Jamestown, Linda worked for Hallmark, so many of her collectibles come from there

CHRISTMAS TRADITIONS 2014 | PG 13

as well. She also has been able to start collections for each of her grandkids.

When she decorates, Linda said she goes from room to room, unpacking her marked boxes and setting up the materials.

“It’s layers — just keep adding layers.”

She said that her love of Christmas more than likely came from her mother, who also loved decorating for the holiday.

“My mom made Christmas very, very special,” Linda said.

Rather than pack up Christmas as soon as New Year’s rolls around, Linda said she tends to take her time putting the decorations back in the totes.

“I’m never in any hurry.”

The decorating doesn’t just stop at the Kelleran home either.

Both Eddie and Linda are employed at Norby’s Department Store, and each holiday, the various departments are responsible

for decorating the lounge for fellow employees. Linda likes to let loose there and bring the lounge to life as well.

“I like to transform it into something else,” she said.

Being able to convert a space into a Christmas wonderland is clearly a passion for Linda.

“I love doing it. It’s just fun when people get to enjoy it.

“What I love about the decorating, it’s that transforming thing,” she said. “It makes people feel happy, inspiring the festivity of it, the happiness, the joy.”

Follow Pippi Mayfield on Twitter at @PippiMayfield.

The Kellerans’ beautiful Christmas tree puts any visitor in the mood for the holidays.

Heartfelt Appreciation To all of the people we have had the pleasure to serve this year, we say thank you and wish you all the best in the New Year.

Join us Thursday, December 11th, 5-7 pm for our annual

Taste of the

Holidays!

1583 Hwy 10 West Detroit Lakes

218-847-1126

www.walmart.com

PG 14 | CHRISTMAS TRADITIONS 2014

BRUNCH Audrey’s Breakfast Pizza

Biscuit & Sausage Bake

Submitted by Audrey Savig | Audubon, MN

Submitted by Beth Tank | Brainerd, MN

1 tube big and flaky crescent rolls 1 c. frozen hash browns, thawed 1 c. shredded cheddar cheese 1 sweet red pepper, chopped 1 onion, chopped hot sauce, optional 5 eggs 1/4 c. milk salt and pepper to taste

2 c. Biscuit baking mix 1/2 c. milk 1 egg 1 tsp. vanilla 1 c. fresh or frozen blueberries 6 fully cooked breakfast sausage links maple syrup

Preheat oven to 350˚F. Open the tube of crescent roll dough and arrange on a work surface. Separate the dough into triangles along the perforated lines. Arrange the triangles on a round pizza pan with the points toward the center. Press the edges together lightly to form the pizza crust.

Sprinkle hash browns and cheese evenly over the crust. Top with onions, bell peppers, and optional hot sauce.

Place eggs and milk in a mixing bowl and beat with a whisk until smooth. Pour the mixture evenly over the pizza. Sprinkle with salt and pepper. Bake for 30 minutes or until the eggs are set and the crust is golden brown. Check occasionally.

(Covering the pan with foil sprayed with Pam makes for easier removal.)

Serves 8

Blueberry-Orange French Toast Casserole

8-inch pan Bake 350˚F 22 min.

Whisk baking mix, milk, egg and vanilla in med. bowl. Fold in blueberries carefully. (Batter will be stiff.) Spread in sprayed pan. Cut sausage links in small pieces and sprinkle over batter. Bake til top is lightly brown. Serve with maple syrup.

Cranberry Coffee Cake Submitted by Luanna Lake | Detroit Lakes, MN

2 c. flour 1 tsp. baking soda 1/2 tsp. salt 2 eggs 1 tsp. almond flavoring 1/2 c. almonds, slivered

1/2 c. butter 1 tsp. baking powder 1 c. sugar 1 c. sour cream 8 oz. whole cranberry sauce

Icing: 1 c. powdered sugar 1/4 tsp. almond flavoring

2 Tbsp. warm water

1/2 c. sugar 1/2 c. milk 2 eggs 4 egg whites 1 Tbsp. grated orange peel 1/2 tsp. vanilla 6 slices wheat bread, cut into 1-inch pc.

1 c. fresh blueberries

Combine flour, baking soda, baking powder and salt; set aside.

Cream margarine and sugar. Add eggs to cream mixture; blend together. Add dry ingredients to creamed mixture alternately with sour cream. Mix in the almond flavoring. Spread half of the batter in a 9”x13”x2” pan or angel food cake pan. Spread all of the whole cranberry sauce over batter. Spread remaining batter over sauce.

Top with almonds. Bake at 350 degrees for 45-50 minutes. Drizzle with icing while cake is still warm.

Bake 350˚F in sprayed 8-inch sq. pan.

Bake 40-45 mins. Let stand 5 min. before serving.

Crustless Quiche

Whisk sugar and milk in med. bow til dissolved. Whisk in eggs, egg whites, orange peel and vanilla. Add bread and blueberries, toss to coat. Pour in baking dish. Let stand 5 min. before baking.

Submitted by Luanna Lake | Detroit Lakes, MN

Submitted by Beth Tank | Brainerd, MN

Serves 6

4 eggs 1/2 c. flour

1 c. milk

Mix above ingredients together. Put cheese in bottom of quiche pan.

Add ham, sausage or bacon next. Pour egg mixture over top. Bake at 350˚F. for 35 to 40 minutes.

CHRISTMAS TRADITIONS 2014 | PG 15

The Magic of Spray Paint!

Materials: Very old reindeer Silver spray paint Using very old reindeer I simply spray painted them a beautiful silver and use them in a Christmas vignette.

-Submitted by Jane Foltz, Callaway, MN

Paper Maché Snowman (Wine Bottle Cover)

What you’ll need: white school glue water, bowl, balloons newspaper hot glue gun buttons, material, etc to embellish Lay out a layer of newspaper on your work space for easy clean up. Rip newspaper into strips. Blow up three balloons in three different sizes. Water down the school glue to make a thin paste. Dip the newspaper strips in the paste and wipe off excess back into the bowl. Place the newspaper on the balloon. Continue this until the balloon is covered making sure to criss-cross the strips. It’s best to leave some of the balloon exposed on the top and bottom of the two largest balloons and on the bottom of the smallest balloon so that the paper maché balls, when completed, will be easier to assemble. Once they are dry, pop the balloons and begin to assemble your snowman. You may need to cut some of the openings larger in order to assemble. I used hot glue to put the snowman pieces together but you could add another layer of paper maché to secure the pieces together. To make the hat, I assembled it from paper and covered it with the paper maché using black portions of the newspaper. Glue on sticks for arms and use buttons, material or whatever you desire to dress up your snowman.

Notes: I would suggest a good couple layers of newspapers on each balloon. If needed, let dry overnight and add another layer. I cut larger holes in the top and bottom of the middle and bottom ball and in the bottom of the head to make a hollow cavity so that the snowman would fit over a wine bottle.

-Submitted by Kari Pederson, Vergas, MN

Lake Park Liquor Store

Kristine M. Riewer, DDS Donald L. Steinmetz, DDS Ryan R. Manke, DDS

701 Hwy 10 E Detroit Lakes, MN (218) 847-9214

Hwy 10 West • Lake Park MN

238-5888

"New Patients Welcome" 1175340

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OFF SALE: Mon. - Sat 8 a.m. - 10 p.m.

LOUNGE: Mon. - Sat 9 a.m. - 12:30 a.m.

PG 16 | CHRISTMAS TRADITIONS 2014

SALADS Caramel Apple Jell-O Salad

Christmas Salad

Submitted by Donna Sauvageau | Detroit Lakes, MN

Submitted by Shirley Askelson | Perham, MN

1 (6.4-oz.) box of Vanilla Jell-O pudding mix 2 c. buttermilk 1 (16-oz.) container Cool Whip 1 Granny Smith apple 15-20 minature Twix candy bars Caramel sauce for garnish

1 can cherry pie filling 1 small can crushed pineapple, well drained 1 can sweetened condensed milk 1 1/2 c. miniature marshmallows 1 medium container whipped topping 1 small pkg. pecan pieces

Combine the two cups of buttermilk and Instant Vanilla Jell-O Pudding and beat for 2 minutes, or until fully combined and thickened.

Mix in the 16-oz. container of Cool Whip, until fully combined.

Dice up the Twix bars and Granny Smith apples to bite-size pieces.

Mix in the Twix and apple bits into the mixture.

Refrigerate until ready to eat.

Drizzle with caramel sauce for garnish.

Mix in order given. Chill. (Add a few drops of red food coloring if cherries are not really red.)

Cashew Pear Tossed Salad

8 small new potatoes 8 baby carrots 1 head cauliflower broken in florets 4 stalks asparugus, cut in 1-inch pieces chopped fresh cilantro or parsley

Submitted by Beth Tank | Brainerd, MN

1 bunch romaine, torn 1 c. (4-oz.) shredded Swiss cheese 1 c. cashews 1 medium pear, thinly sliced 1/2 c. dried cranberries

Submitted by Beth Tank | Brainerd, MN

3 Tbsp. butter 3 Tbsp. flour 2 c. milk salt & pepper 3/4 c. shredded cheddar cheese 3/4 c. shredded cheddar cheese

Bake 350ËšF in greased 2-qt. casserole Bake for 15-s0 min. til heated well.

In large bowl, combine the above.

DRESSING FOR SALAD - POPPY SEED VINAIGRETTE: 2/3 c. olive oil 1/2 c. sugar 1/3 c. lemon juice 2-3 tsp. poppy seeds 2 tsp. finely chopped red onion 1 tsp. prepared mustard 1/2 tsp. salt Whisk all together and drizzle over salad, toss to coat.

Serves 15

Steam potatoes, carrots, cauliflower and asparagus til crisp tender.

Put vegetables in casserole. Melt the butter over medium heat. Stir in flour until smooth, then whisk in the milk. Bring to boil. Cook and stir 2 min. til thick and bubbly. Season w/salt & pepper. Add the cheese stirring til melted. Pour sauce over vegs. and sprinkle w/ parsley or cilantro.

Serves 4-6

Copper Pennies Submitted by Luanna Lake | Detroit Lakes, MN

Fruit Salad Submitted by Shirley Askelson | Perham, MN

1 c. mandarin oranges 1 c. coconut 1 c. sour cream

Vegetable Casserole

1 c. miniature marshmallows pineapple bits

Combine all ingredients and chill. (Can be doubled).

3 lbs. carrots 2 medium onions 1 green pepper Sauce: 1 (10oz.) can tomato sauce 1 tsp. prepared mustard

1 tsp. salt 3/4 c. vinegar 1/2 c. salad oil 1 tsp. Worcestershire sauce 2/3 c. sugar

Peel and slice carrots; cook until tender and cool. Slice onions and peppers thin. Mix sauce ingredients; blend and pour over carrots.

Leave in refrigerator overnight. Keeps well in refrigerator for a long time.

CHRISTMAS TRADITIONS 2014 | PG 17

Hershey’s Christmas Tree Materials: Green and brown card stock 9 Hershey’s Kisses 2 Hershey’s Nuggets Ribbon Multipurpose glue Take a 9-3/4” X 2” piece of green card stock and score at 1” on the short side and score at 3”, 6 – 1/8” and 9-1/4” on the long side. Squeeze multipurpose glue lengthwise along the stip. Fold the strip in half lengthwise and press down until glue holds. Fold the strip along the score lines and glue the tab end to form a triangle. Set aside. Take 3 – one inch strips 4”, 7” and 11” long of green card stock. Score along these at one inch intervals. Each one is folded back and forth to form triangles. The 11” will be on the bottom, the 7“ is for the middle and the 4” for the top. Fit each strip in the large triangle you set aside. Pop in 9 Hershey’s Kisses into all the triangular spaces. Tie with 18” grosgrain ribbon with a bow at the top of the triangle. Take Brown Card Stock – one 5-3/4” x 2” strip. Score at 1”, 2-3/8”, 3-3/8” and 4-3/4” on the long side and score at 1” on the short side. Squeeze glue lengthwise along the strip and press down until glue stays. Fold on other score marks and adhere to form a rectangle. Place two strips of double stick tape to connect it to the tree. Pop 2 Hershey’s Nuggets into the trunk piece. Finish the -Submitted by Connie Klopka, Detroit Lakes tree as desired.

Birdseed Wreath You will need: Pre-mixed Birdseed Knox Original Unflavored Gelatin A mold Ribbon or Fabric Mix two envelopes of Knox Gelatin (approximately 4 Tbsp.) to 1 cup of water. You may need to double depending on the size of your mold. Simmer on low until the gelatin has completely dissolved. Stir in 2 cups of birdseed to the gelatin mixture until completely mixed. Spray your mold with a coat of non-stick baking spray and scoop in birdseed mixture pressing lightly to pack down. Chill for at least 2 hours in the fridge. To remove, turn the mold upside down and apply a little pressure until the treat is released. The hardened gelatin will hold all the birdseed in place. Hang with a ribbon or cut fabric. For the one pictured I doubled it using a bundt pan for my mold.

-Submitted by Luanna Lake, Detroit Lakes

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PG 18 | CHRISTMAS TRADITIONS 2014

SOUPS & STEWS Cheezy Tortellini Soup

Dill Pickle Soup

Submitted by Donna Sauvageau | Detroit Lakes, MN

Submitted by Donna Sauvageau | Detroit Lakes, MN

1 bag of frozen tortellini 1 small bag of fresh spinach 2 cans of Italian style diced tomatoes 1 box or 4 cups or vegetable broth 1 block of cream cheese

5-1/2 c. chicken broth 1-3/4 lbs. russet potatoes, peeled and quartered 2 c. chopped carrots (smaller dice) 1 c. chopped dill pickles (smaller dice ~ about 3 large whole dills) 1/2 c. unsalted butter 1 c. all-purpose flour 1 c. sour cream 1/4 c. water 2 c. dill pickle juice* 1-1/2 tsp. Old Bay seasoning 1/2 tsp. table salt 1/2 tsp. coarsely ground pepper 1/4 tsp. cayenne pepper

Directions: Put all ingredients in crock pot, chunking up the cream cheese. Cook on low for 5-6 hours.

Tuscan Soup Submitted by Donna Sauvageau | Detroit Lakes, MN

This soup takes minutes to throw together, and then you let it simmer all day in the slow cooker until you’re ready to eat! It makes the whole house smell delicious.

1 medium onion, diced 1 large red bell pepper, diced 2-3 chicken boneless, skinless chicken breasts, diced 1 15-oz can cannellini beans (white beans), drained and rinsed 1 14-oz can chicken broth 1/4 cup tomato paste 2 tsp. minced garlic salt, to taste pepper, to taste rosemary, to taste 2 c. fresh baby spinach leaves shredded Parmesan cheese, to taste

Garnish (optional): sliced dill pickles fresh dill black pepper Directions: In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to simmer.

In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 tablespoons at a time) into soup. (This will also break up some of your potatoes, which is okay. You might see some initial little balls of flour form but between the whisking and boiling, all will disappear. Don’t panic.)

1. In your crockpot, combine the onion, pepper, chicken, beans, broth, paste, garlic, salt, and pepper.

2. Cook on low for 5 hours, stirring occasionally.

3. Add rosemary and spinach and let it simmer for an additional 10-15 minutes.

4. Serve topped with shredded Parmesan cheese

Add pickle juice, Old Bay, salt (*see below), pepper and cayenne.

Cook 5 more minutes and remove from heat. Serve immediately.

Serves 4

Servies 6-8

Hamburger Soup Submitted by Luanna Lake | Detroit Lakes, MN

1 lb. hamburger, browned Can of tomatoes 2 stalks of celery 2 carrots 2 med. onions

1/3 c. barley 1 beef boullion cub 5 c. water 1/3 c. catsup 1/3 tsp. basil

Combine, cook until veggies are tender, and serve.

*All pickle juice is not created equal. Some is saltier than others.

Taste your soup after adding the pickle juice and final seasonings.

It’s possible you will not need any salt or would prefer more or less.

Bean Soup Submitted by Luanna Lake | Detroit Lakes, MN

Cook a ham bone in 1 lb. Navy Beans until beans are almost done.

Remove bone and add finely chopped celery, carrots, onion and parsley. Cook vegetables until done. Then add 1 or 2 cans of tomato soup and ham from bone.

Mom’s Poblano, Chicken & Corn Soup

2nd

Submitted by Donna Sauvageau | Detroit Lakes, MN

2 Tbsp. butter 2 Tbsp. vegetable oil 1 tsp. garlic 1/2 c. chopped white onion 1 large poblano chile, roasted or charred, sweated, peeled, seeded and diced.

1 c. shredded zucchini (optional) 1 c. corn kernels (I use frozen) 1 c. Baja corn (found at Sam’s in frozen section) 4 c. chicken broth 2 c. shredded chicken 1 c. queso blanco cheese (white velveeta) 1 tsp. thyme In large soup pot, saute onions in melted butter and oil.

Add: Garlic, diced chile and zucchini and cook until softened. Puree.

Add rest of ingredients, and simmer until cheese is melted and soup is warmed through. Serve with crushed tortilla chips and a bit of cheese sprinkled on top

California Medley Soup Submitted by Luanna Lake | Detroit Lakes, MN

CHRISTMAS TRADITIONS 2014 | PG 19

Chicken Enchilada Soup Submitted by Luanna Lake | Detroit Lakes, MN

2 Tbsp. vegetable oil 1 c. diced onion 2 cloves garlic, minced 3 c. chicken stock 2 c. cooked, shredded chicken 1 1/4 c. homemade enchilada sauce (recipe below) 1 - 14oz. can black beans, rinsed and drained 1 - 14oz. can whole tomatoes, chopped 1 - 4oz. can chopped green chiles 1/2 tsp. ground cumin 1 c. cheddar cheese Salt to taste Heat the oil in a large stock over medium-high heat. Add the onion and garlic and saute for 5 minutes, or until cooked and translucent.

Pour in half of the chicken stock, and stir until completely combined.

Add in the remainder of the chicken stock, and stir to combine.

Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt and cumin, and stir until combined.

Continue stirring occasionally until the mixture reaches a simmer.

Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the soup pot. Then stir in the cheese, until combined. Season with salt to taste.

Suggested toppings - tortilla chips, diced avocado, grated cheese, 1/4 c. butter sour cream, fresh cilantro, and/or pico de gallo.

1/2 c. flour 2 c. skim milk RED ENCHILADA SAUCE: 1/4 loaf 2% processed cheese, 2 Tbsp. vegetable or canola oil ARVIG 2015 Nicole Rydell cubed, 2 Tbsp. flour Salt and pepper to taste 2 Tbsp. chili powder (add more if you like it spicey) Q02P 1/2 tsp. garlic powder 1/2 tsp. salt tsp. cumin Gemstone1/4 Masonry 218-334-3274 1/4 tsp. oregano 2 c. chicken or vegetable stock Place the mixed vegetables, celery and frozen peas in soup pot.

Pour in the chicken stock and bring to a boil. Reduce heat to Heat oil in a small saucepan over medium-high heat. Add flour medium-low and simmer until the vegetables are tender, about 20 and stir together over the heat for one minute. Stir in the remaining minutes. Meanwhile, melt the butter in a saucepan over medium seasonings (chili powder through oregano). Then gradually add in heat; stir in the flour until smooth and cook for a few minutes until the stock, whisking constantly to remove lumps. Reduce heat and the color lightens slightly. Whisk in the milk and simmer until thicksimmer 10-15 minutes until thick. Use immediately or refrigerate in ened, about 10 minutes. Stir in the cheese until melted (add more if an air-tight container for up to two weeks. you want it more cheesy); add seasonings and chives to the simmering vegetables; stir the cheese mixture into the vegetables. Stir until well blended. Cook about 5 minutes more.

2 - 12 oz. pkgs. Green Giant Broccoli Medley (cauliflower, broccoli, and carrots) 1 32oz Swansons chicken broth, low sodium 1 c. celery, sliced 1 c. frozen peas 1/2 tsp. onion powder 1/2 tsp. garlic powder 1 Tbsp. chives

Creamed Soup (Use instead of canned) Submitted by Luanna Lake | Detroit Lakes, MN

2 c. instant non-fat dry milk 3/4 - 1 c. cornstarch 1/4 c. instant chicken or beef bouillion

1 tsp. dried basil 1 tsp. dried thyme 1/2 tsp. pepper 2 Tbsp. dried onion flakes

1175359

Combine and store in an airtight container.

To use: Combine 1/3 c. mix with 1-1/2 c. water, cook until thick.

For cream of celery add 1/4 c. chopped celery.

For cream of mushroom add 1/4 c. chopped mushrooms.

Can use various herbs or seasonings to suit your taste.

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PG 20 | CHRISTMAS TRADITIONS 2014

VEGETABLES & SIDES Apple and Carrot Casserole

Grandma Cummings’ Spanish rice

Submitted by Beth Tank | Brainerd, MN

Submitted by Candace Olson | Detroit Lakes, MN

6 large carrots, sliced 4 large apples, peeled, cored and sliced 1/4 c. plus 1 Tbsp. flour 1 Tbsp. packed brown sugar 1/2 tsp. ground nutmeg 1 Tbsp. butter 1/2 c. orange juice 1/2 tsp. salt

1 1/2 c. raw rice, cooked 6 slices bacon, cut up 1 small onion, diced 2 15-oz. cans diced, or stewed tomatoes 1 tsp. salt 1 tsp. paprika 1 tsp. sugar

Bake at 350˚F 30 min. til carrots are tender.

Cook carrots in boiling water about 5 minutes, drain. Layer carrots and apples in 2-qt. casserole. Combine flour, brown sugar and nutmeg in small bowl, then sprinkle on top of carrots and apples.

Dot with butter, then pour orange juice over casserole. Sprinkle with salt.

Serves 6

Boston Baked Beans Submitted by Audrey Savig | Audubon, MN

2 lbs. dry beans 1 tsp. sage 1 carrot, sliced

1 clove garlic 1 stalk celery, chopped 1 onion, chopped

Place water over above ingredients to cover. Add 1 Tbsp. salt.

Keep liquid mixture in refrigerator for 24 hours.

Drain bean mixture. Place 1 large onion, sliced, on bottom of pot.

Add: 3 cans of plum tomatoes or 1/2 c. catsup 1 Tbsp. plus 1 tsp. dry mustard 2 bay leaves 12 garlic cloves 1/2 c. brown sugar 1 Tbsp. salt 1/2 tsp. pepper.

Place 1/2 c. Brerr Rabbit molasses on top. Add 5 c. water. Do not stir.

Bake in slow oven or slow cooker for 6 hours, or until tender.

Cook bacon and onion. Add drippings and all to cooked rice, tomatoes and remaining spices. Bake in covered casserole dish, 20 minutes at 350˚F. (From my Mother Joyce Olson)

Hash Brown Casserole w/Bacon Submitted by Beth Tank | Brainerd, MN

(1) 32-oz. pkg. frozen Southern style hash brown potatoes, thawed (1) 16-oz. sour cream 1 can cream of chicken soup, undiluted 1 1/2 c. shredded sharp cheddar cheese 3/4 c. sliced green onion, cut thin 4 slices bacon, cooked crispy and crumble 2 tsp. hot pepper sauce 1/4 tsp. garlic salt Bake 350˚F 55-60 min.

Spray 13x9-inch baking pan Combine potatoes, sour cream, soup, cheese, green onions, bacon, hot pepper sauce, and garlic salt in large bowl. Spoon in baking pan. Bake til potatoes are tender. Stir before serving.

Serves 12

Joyce’s Famous Baked Beans Submitted by Opal Voit | Waubun, MN

2 lbs. beans 1/4 c. molasses 1 c. brown sugar

1 lb. bacon ends 1 tsp. dry mustard

Wash beans and clean. Soak in cold water, covering beans for at least 8 hours. Use a crock pot. After beans are soaked - drain water off. Put bacon in bottom of crock pot and add drained beans over bacon and add molasses, dry mustard and brown sugar on top of beans. Cover with hot water and bake all night in 300˚F oven. Taste and add salt, if needed, in morning.

CHRISTMAS TRADITIONS 2014 | PG 21

Sweet BBQ Beans

Pecan Sweet Potato Bake

Submitted by Candace Olson | Detroit Lakes, MN

Submitted by Elsie Larsen | Detroit Lakes, MN

5 cans 15-oz. plain pork and beans 1 bottle 17-oz. honey flavored BBQ sauce. (Any brand is okay, but must be honey.)

1 small can 2.8-oz. French fried onions. Crush them in the can with a spoon.

1/4 c. plain yellow mustard

3 cups mashed sweet potatoes 2 eggs 1/2 c. sugar 1/4 c. Half & Half cream 1/4 c. butter, softened 2 tsp. vanilla extract 1/8 tsp. salt

Mix all together, and bake in covered casserole dish until heated through 30 Minutes at 350˚F. Easy, quick, and good!

TOPPING: 1/2 c. packed brown sugar 2 Tbsp. all purpose flour 1/4 c. cold butter 1/2 c. chopped pecans

Sweet Potato Apple Bake Submitted by Beth Tank | Brainerd, MN

In large mixing bowl, combine the first seven ingredients. Beat until light and fluffy. Transfer to greased 11x17x2-inch baking dish.

For topping, combine the brown sugar and flour in a bowl, cut in butter until crumbly. Fold in pecans. Sprinkle over sweet potato mixture. Bake uncovered at 350˚F for 30-35 min. or until a knife inserted near the center comes out clean.

4 sweet potatoes, boiled, peeled and sliced 1/2 c. butter 1/2 c. sugar 1/2 c. brown sugar, packed 1-2 tsp. cinnamon 4 tart apples, peeled, cored and sliced 1/2 c. water 1/4 c. lemon juice 1/4 c. orange juice Arrange a layer of sliced potatoes in greased one quart dish, dot w/ butter and sprinkle with sugar, brown sugar and cinnamon.

Arrange a layer of apple slices on top. Continue layering til all ingredients, except water and juices, are used.

Combine water and juices, pour over top.

Cover and bake at 400˚F 45 minutes or til apples are tender.

Serves 4-6

Quinoa Pilaf Submitted by Audrey Savig | Audubon, MN

Saute the following vegetables in 1/4 c. olive oil until crisp:

Spinach Cheese Strata Submitted by Beth Tank | Brainerd, MN

6 slices wheat bread 2 Tbsp. butter, softened 1 c. shredded cheddar cheese 1/2 shredded Monterey Jack cheese 1 1/4 c. milk 6 eggs, lightly beaten 1 pkg (10-oz.) frozen chopped spinach, thawed and squeezed dry salt & petter (to taste) Grease 13x9-inch baking dish. Spread bread w/butter, arrange in baking dish by layer. Sprinkle with the cheese. Combine milk, eggs, spinach, salt & pepper, stir well. Pour over the bread and cheeses.

Cover, refrigerate at least 6 hours or overnight.

1/2 c. green pepper, chopped 2 cloves garlic

Bake 350˚F uncovered for 1 hour or til puffed and golden.

Stir in 1/4 tsp. oregano. Add sauteed vegetables to 2 c. quinoa cooked. Mix well. Salt to taste. Add 1 c. almonds. Serves 6

Serves 4-6 Serving West Central Minnesota For Over 20 Years

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PG 22 | CHRISTMAS TRADITIONS 2014

MAIN DISHES Broccoli Chicken Fettuccine

Chicken Broccoli Divan

Submitted by Elsie Larsen | Detroit Lakes, MN

Submitted by Beth Tank | Brainerd, MN

Prep time: 25 minutes

2 c. cooked chicken, cubed 16-oz. pkg. frozen broccoli flowerets, thawed (2) 10-34/-oz. cream of chicken soup 3/4 c. mayonnaise 1 tsp. lemon juice 1/2 c. shredded cheddar cheese

4-oz. uncooked fettuccine 1/2-lb. boneless, skinless chicken breasts, cut into 1-inch pieces 1 small onion, halved and sliced 4 garlic cloves, minced 2 Tbsp. butter 1 can (10-3/4-oz.) condensed cream of chicken soup, undiluted 1 c. chicken broth 1 1/2 c. frozen broccoli florets, thawed 1 can (4-ox.) mushroom stems and pieces, drained 1/2 tsp. onion powder 1 tsp. pepper 1/4 c. shredded Parmesan cheese Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the chicken, onion and garlic in butter until no longer pink. Stir in the soup, broth, broccoli, mushrooms, onion powder and pepper. Bring to a boil. Drain fettuccine, add to chicken mixture. Reduce heat, cover and simmer for 5 minutes or until heated through. Sprinkle with Parmesan cheese.

Serves 2

Easy Meatloaf Submitted by Elsie Larsen | Detroit Lakes, MN

1 1/2-lb. ground beef 1 egg 1 onion, chopped 1 c. milk 1 c. dried bread crumbs salt & pepper, to taste 2 Tbsp. brown sugar 2 Tbsp. prepared mustard 1/3 c. ketchup Preheat oven to 350˚F. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt & pepper and place in a lightly greased 5x9-inch loaf pan, OR form into a loaf and place in a lightly greased 9x13-inch baking dish.

In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.

Bake at 350˚F for 1 hr.

Place chicken in greased 13x9-inch pan. Layer broccoli on top. In bow, stir soup, mayonnaise and lemon juice together. Pour soup mixture over broccoli, top w/cheese. Bake uncovered at 350˚F for 45 minutes, or til bubbly.

Serves 4

Chicken and Dumplings Submitted by Elsie Larsen | Detroit Lakes, MN

1 1/2 c. all-purpose flour 1/4 tsp. baking powder pinch salt 1 Tbsp. lard or butter 1/2 c. water 1 whole chicken, cut into pieces (about 4 lbs.)

1 Tbsp. seasoning salt 3 1/2 qts. water 1/2 small onion, finely chopped 1 stalk celery, finely chopped 1 carrot, finely chopped 1/4 c. butter salt & pepper, to taste 1 tsp. poultry seasoning In a large bowl, sift flour, baking powder and salt. Cut in the lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Wrap the dough ball tightly and refrigerate for at least 2 hours or overnight.

Remove skin from chicken breasts, thighs and back; leave skin on legs and wings. Season chicken pieces with seasoning salt and place in a large stockpot. Add water, onion, celery, carrot and butter. Bring to a boil; reduce heat to simmer. Cook for about 1 1/2 hours, or until meat falls off the bone. Remove chicken, let cool slightly, then strip the meat from the bones. Return chicken meat to the pot.

Remove dough ball from refrigerator. Pull of pieces of dough and roll into rough balls about 1 inch in diameter. Drop into the simmering broth for about 15 minutes, or until dumplings are cooked through. Add more water if necessary. Season broth with salt, pepper and poultry seasoning while dumplings are cooking.

Serves 6

CHRISTMAS TRADITIONS 2014 | PG 23

Crock Pot Cheesy Chicken, Bacon, & Tator Tot Bake

Easy Shepherd’s Pie

Submitted by Donna Sauvageau | Detroit Lakes, MN

1 lb. ground beef 2 c. hot mashed potatoes 4 oz. cream cheese, cubed 1 c. shredded cheddar cheese, divided 2 cloves minced garlic 4 c. frozen mixed vegetables, thawed 1 c. beef gravy

1 (32-oz.) bag tater tots 3 ounces crumbled bacon pieces 4 boneless skinless chicken breasts 1 1/2 c. grated colby cheese 1 1/2 c. grated monterey jack pepper cheese 3/4 c. milk salt and pepper Grease the bottom of the crock pot. Layer 1/2 of the tater tots on the bottom of the pot. Sprinkle 1/2 of the bacon pieces on top of the tator tots. Combine the two cheeses, and sprinkle 1/3 of it over the bacon and tots. Top cheese with the chicken breasts. Sprinkle chicken with salt and pepper to taste. Top chicken with another 1/3 of cheese.

Sprinkle with other 1/2 of the bacon pieces. Add remainder of the tater tots. Top with final 1/3 of the cheese. Pour milk over the top.

Set crock pot to high and cook 3-4 hours (3 was perfect for me).

Crock Pot Hot Ham & Cheese Submitted by Sherri Lefebvre | Lake Park, MN

2 lb. Velveeta, cubed 1 small can evaporated milk

1 stick butter 3-4 lb. shaved ham

Add Velveeta cheese, butter and evaporated milk to hot crock pot, stirring every couple minutes until melted and well blended. Add ham, a small amount at a time, folding it in so it’s well covered by cheese mixture. Keep on high heat until ham is heated through, and then turn to low. Serve on buns.

Note: Store any leftovers in air tight container in refrigerator, reheat on low (even better the second day).

Ham Asparagus Gratin Submitted by Beth Tank | Brainerd, MN

(1) can cream asparagus soup 1/2 c. milk 1/4 tsp. onion powder 1/4 tsp. pepper 1 1/2 c. cooked cut asparagus 1 1/2 c. cubed cooked ham 2 1/4 c. corkscrew pasta, cooked and drained 1 c. shredded cheddar cheese or Swiss cheese Stir soup, milk, onion powder, pepper, asparagus, ham, pasta and 1/2 c. cheese in 2-qt. sprayed baking dish. Bake 400˚F 25 mins. til ham mixture is hot and bubbling. Stir the ham mixture. Sprinkle w/ remaining cheese. Bake another 5 mins. til cheese melts.

Serves 4

Hamburger Vegetable Hot Dish Submitted by Shirley Askelson | Perham, MN

6 medium raw potaotes 1-lb. hamburger, browned 1 Tbsp. sugar 2 c. water 1 tsp. salt

1/2 c. uncooked rice 1 large onion, layer 1 large raw carrot, sliced 1 can cream of chicken soup

Place in large casserole in order given. Bake at 350˚F for 1-1/2 hours. (I put a cover on - carrots cook quicker).

Submitted by Carol Hennen | Audubon, MN

Brown meat in large skillet. Drain off the fat. In a bowl mix potatoes, cream cheese, ½ cup of the shredded cheese and garlic until blended. Stir vegetables and gravy into meat. Spoon meat into a 9 inch square baking dish. Cover with potato mixture. Sprinkle with remaining ½ cup shredded cheese. Bake for 20 minutes at 375˚F or until heated through.

Shortcut: Use instant mashed potatoes. Prepare potatoes as directed omitting the milk. When you added the cream cheese the potatoes stay fluffy.

Mexican Chicken Submitted by Cindy Weekley | Detroit Lakes, MN

1 green bell pepper, chopped 2 to 3 c. chopped chicken 1 jalapeno pepper, chopped 1 (10-oz.) can cream of chicken soup 1 (10-oz.) can cream of mushroom soup 2 c. water

1 (10-oz) pkg. tortilla chips (broken up) 12- to 16-oz. shredded cheddar cheese 1 onion, chopped 1 tsp. chili powder 2 chicken bouillon cubes

Saute green pepper, onion and chicken in large non-stick skillet until chicken is cooked through. Add jalapeno pepper, chili powder, soups, bouillon cubes and water. Simmer until heated through, stirring frequently. Layer chips, chicken mixture and cheese 1/2 at a time in 9x13-inch baking dish. Bake at 350˚F for 30 minutes or until bubbly. (May be frozen before or after baking.)

Yield: 8 servings

Noodles and Stuff Submitted by Cathy Johnson | Perham, MN

1/3-1/2 bag egg noodles 1 lb. hamburger 1 can or 2 c. frozen corn 1 can cream of mushroom soup 1 can condensed chicken noodle soup 1/2 c. chopped onions Boil water and add the noodles. Drain and return to pan. While water is heating for noodles, in frying pan brown hamburger and onions till done. Drain if greasy, then dump into drained egg noodle pan. Add corn and soups. Mix and heat all together.

Cranberry Chicken Casserole Submitted by Diana Jensen | Detroit Lakes, MN

1 can whole cranberry sauce 1 12 oz. bottle Western dressing 1 packet dry onion soup mix Chicken Breasts In a casserole combine first three ingredients. Add chicken breasts.

Cook for 1 hour at 350˚F. Serve over rice.

PG 24 | CHRISTMAS TRADITIONS 2014

Sandwich for a Crowd

Reuben Casserole

Submitted by Rachel Poser | Perham, MN

Submitted by Beth Tank | Brainerd, MN

2 loaves (1 pound each) unsliced Italian bread 1 c. (4 ounces) shredded cheddar cheese 1 pkg. (8-oz.) cream cheese, softened 3/4 c. sliced green onions 1/4 c. mayonnaise 1 Tbsp. Worcestershire sauce 1 pound thinly sliced fully cooked ham 1 pound thinly sliced deli roast beef 12 to 14 thin slices dill pickle

6 slices rye bread, cubed 16-oz. can sauerkraut, drained and rinsed 1-lb. sliced deli corn beef, cut in strips 3/4 c. thousand island dressing 2 c. shredded Swiss cheese

Cut the bread in half lengthwise. Hollow out top and bottom of loaves, leaving a 1/2-in. shell (discard removed bread or save for another use).

Combine cheeses, onions, mayonnaise and Worcestershire sauce; spread over cut sides of bread. Layer with ham and roast beef on bottom and top halves; place pickles on bottom halves. Gently press halves together.

Wrap in plastic wrap and refrigerate for at least 2 hours. Cut into 1-1/2-in. slices.

12-14 servings

Penne with Sausage ‘N Eggplant Submitted by Cindy Weekley | Detroit Lakes, MN

1 (5-oz.) eggplant 8 oz. sweet Italian sausage 3/4 c. chopped tomato 3/4 c. (or more) Wishbone olive oil vinaigrette salad dressing 2 Tbsp. finely chopped cilantro or parsley 8-oz. penne, cooked, drained Freshly ground pepper to taste Slice eggplant lengthwise into quarters, slice quarters 1/2 inch thick.

Slice sausage 1/2 inch thick, place in 3-quart dish. Microwave on high for 4 minutes, stirring once. Add eggplant, tomato and salad dressing. Microwave uncovered for 5 minutes or until eggplant is tender, stirring once. Sitr in cilantro. Toss with hot pasta in serving bowl; sprinkle with pepper.

Yummy Meatloaf

Arrange bread cubes in greased 13x9-inch pan, cover with sauerkraut. Layer corned beef over sauerkraut, drizzle salad dressing over top. Cover with foil and bake at 400˚F for 20 minutes. Remove foil, sprinkle with cheese and bake uncovered for 10 more min. til cheese melts and bubbly.

Serves 6

Smothered Pork Roast Submitted by Carol Hennen | Audubon, MN

1 pork roast Salt & pepper ½ tsp. cajun seasoning ¾ c. flour 2 Tbsp. olive oil 1 Tbsp. butter 1-2 large onions, sliced ¼ inch thick 1 Tbsp. fresh thyme, chopped 1 ½ c. chicken broth 2/3 c. buttermilk Sprinkle roast with salt and pepper and cajun seasoning. Pour the flour into a shallow bowl. Dredge the roast in the flour tapping off any extra flour. Reserve the remaining flour. In a large skilled heat the olive oil. Add the roast and brown. Transfer the roast to a crock pot. In the skillet add the butter, onions, thyme and some salt. Cook until the onions are tender about 8 to 10 minutes. Add 2 Tbsp. of the reserved flour to the skillet and cook another minute or two. Add the chicken broth and bring to a boil, cook until reduced by one-third, about 2 minutes. Add the buttermilk and simmer until the sauce thickens, about 1 to 2 minutes. Pour mixture over the roast. Cook on high for about 4 hours. Served with mashed potatoes.

Special Delivery Chicken Submitted by Cindy Weekley | Detroit Lakes, MN

Submitted by Deanne Hovelson | Lake Park, MN

2 c. (16-oz.) sour cream 1 can (10-3/4-oz.) condensed cream of chicken soup (undiluted) 2 tsp. poppy seeds 2 1/2 c. cubed cooked chicken 1 3/4 c. butter-flavored cracker crumbs (about 36 crackers) 1/2 c. butter (melted)

2 lbs. ground beef 1 pkg. Stove Top chicken stuffing 1 c. water 2 beaten eggs 1/2 c. barbeque sauce Heat oven to 375˚F. Mix meat, stuffing mix, water, eggs and half of the barbeque sauce in bowl. Mix until blended. Put in baking dish and top with the other half of the barbeque sauce. Bake about 1 hour.

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In a bowl, combine the sour cream, soup and poppy seeds. Stir in chicken. Pour into a greased 11x17x2-inch baking dish. Combine the cracker crumbs and butter, sprinkle over top. Bake uncovered at 350˚F for 25-30 minutes or until heated through. Yield: 4 servings

CHRISTMAS TRADITIONS 2014 | PG 25

CHRISTMAS TRADITIONS

RECIPE CONTEST WINNERS

FIRST PLACE 1st Pecan Sweet Potato Bake Submitted by Elsie Larsen of Detroit Lakes RECIPE FOUND ON PAGE 21

PLACE 2nd SECOND Mom’s Poblano, Chicken & Corn Soup

Submitted by Donna Sauvageau of Detroit Lakes RECIPE FOUND ON PAGE 19

PLACE 3rd THIRD Caramel Chip Pretzel Cookies

Submitted by Deanne Hovelson of Lake Park RECIPE FOUND ON PAGE 29

Decorating Idea Items needed: Vintage Christmas Cards Mod Podge Wine Bottles Wine Glasses Christmas Ornaments Ribbon Tray Print vintage Christmas cards and mod podge them on old empty wine bottles. Decorate with miniature ornaments and ribbon. I grouped them in a tray filled with wine glasses.

-Submitted by Mary Brenk, Detroit Lakes, MN

PG 26 | CHRISTMAS TRADITIONS 2014

KID’S FAVORITES Almond Bark Candy

Caramel Corn

Submitted by Opal Voit | Waubun, MN

Submitted by Opal Voit | Waubun, MN

1 pkg. almond bark 1 1/4 c. peanut butter 1 1/4 c. miniature marshmallows 1 1/2 c. Rice Krispies 1 c. nuts 1 c. chow mein noodles

2 c. brown sugar 1 tsp. salt 1 tsp. vanilla 24 c. of popped popcorn

Melt almond bark, add peanut butter and then add the rest of the ingredients. Drop by teaspoonful on waxed paper or spread in 9x13inch pan and cut.

Baked Fudge

1 c. margarine 3/4 c. white syrup 1/2 tsp. soda

Mix the brown sugar, margarine, salt and syrup together and bring to a boil for 3 minutes. Then add vanilla and soda and pour over the popcorn. Put in a large roaster in 250˚F oven for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry. (Peanuts may be added).

Submitted by Elsie Larsen | Detroit Lakes, MN

Corn Dog Bake

4 eggs, beaten 1 c. (2 sticks) butter, melted 2 c. sugar 2 tsp. vanilla 1/2 c. flour 3/4 c. nuts, chopped 1/2 c. cocoa powder

Submitted by Beth Tank | Brainerd, MN

Mix all ingredients in the order listed. Pour batter into a greased 9x13-inch pan and bake at 300˚F for 45 min. to 1 hour. Let cool, then cut into 1x1-inch squares Yield: 117 fudge squares

Soft Maple Caramels Submitted by Elsie Larsen | Detroit Lakes, MN

Prep time: 40 min. plus 2 hrs. cooling time Cook time: 15 min.

Makes: 100 caramels 1 1/2 c. sugar 2/3 c. cream 1 1/4 tsp. cream of tartar 1 tsp. sea salt flakes

2/3 c. maple sugar 1/2 c. butter, melted 1 tsp. vanilla extract

Line 8-inch sq. baking dish with 2 sheets of crisscross parchment paper.

In a medium saucepan, mix sugar, maple syrup, cream, butter and cream of tartar together. Over medium-high heat, bring to 245˚F without stirring.

Remove from heat, stir in vanilla extract and pour into prepared baking dish. Let cool without disturbing until caramel is firm (about 2 hrs.).

Sprinkle top with sea salt flakes and cut into 100 squares. Wrap squares in wax paper.

1/3 c. sugar 1 egg, beaten 1 c. all purpose flour 3/4 Tbsp. baking powder 1/2 tsp. salt 1/2 c. yellow cornmeal 1/2 Tbsp. butter, melted 3/4 c. milk 16-oz. pkg. hot dogs, sliced in bite-size pieces In small bowl, mix together sugar and egg. In another bowl, mix flour, baking powder and salt. Add flour mixture to sugar mixture.

Add cornmeal, butter and milk, stirring to combine. Fold in the hot dog pieces. Pour in a well-greased 8x8-inch pan. Bake uncovered 375˚F for 15 minutes or til toothpick comes out clean.

Serves 6

Homemade Gumdrops Submitted by Elsie Larsen | Detroit Lakes, MN

4 Tbsp. gelatin 1 c. cold water 3 c. fruit juice vegetable coloring 2 c. sugar Soak gelatin in cold water for 5 minutes. Bring fruit juice to a boil.

Add gelatin to boiling fruit juice, stirring constantly. Add 2 drops of vegetable coloring, if desired. Pour into greased 9x13-inch cake pan and let stand overnight in refrigerator. The next morning, cut into 1x1-inch squares; toss squares in granulated sugar. Let stand 2 days to crystallize.

Yield: 117 gumdrops

CHRISTMAS TRADITIONS 2014 | PG 27

Santa Slime Materials: 2 c. of red or green glitter glue 1-1/2 c. very warm water Cinnamon or Peppermint extract (whichever holiday scent you prefer)

3/4 tsp. borax 1-1/3 c. very warm water

Combine the first four ingredients in a bowl. In a separate bowl combine the borax and warm water. Then combine the ingredients from both bowls together. SLIME!

-Submitted by Liz Warling, Audubon, MN

Reindeer Craft Materials: 2 colors of thick paper or card stock 2 wiggly eyes Small pom pom or button Craft glue • String or magnet Have child trace footprint on one of the colors of paper. Trace both hands on the other color. Cut out footprint and handprints. Glue handprints to back of footprint to look like antlers. Glue wiggly eyes to the front. Glue on button or pom pom for nose. Attach string or magnet for hanging. It is fun to hang them side by side and watch as your child’s reindeer “grows” each year.

-Submitted by Rachel Poser, Perham, MN

Fudge

Hot Cider Punch

Submitted by Opal Voit | Waubun, MN

Submitted by Elsie Larsen | Detroit Lakes, MN

1 (6-oz.) can evaporated milk 2 c. sugar 4 Hershey bars 1 tsp. vanilla

4 c. water 4 c. apple cider 2/3 c. powdered Tang

10 large marshmallows 1 pkg. milk chocolate chips 1/4 lb. butter chopped nuts

Boil the evaporated milk, marshmallows and sugar for 5 minutes and stir. Stir in the chips and Hershey bar, butter, vanilla and nuts.

Pour into pan and cool and cut into squares.

Sweet ‘n’ Salty Popcorn Submitted by Carol Hennen | Audubon, MN

10 c. popped popcorn 1 Tbsp. butter 5 Tbsp. instant vanilla pudding mix 1/3 c. corn syrup 1 tsp. vanilla extract Dash salt Put popcorn in a large bowl. In a microwave safe bowl, microwave butter, whisk in the pudding mix, corn syrup, vanilla and salt until smooth. Microwave uncovered for 45 seconds or until bubbly. Pour over popcorn, toss to coat. Spread into a greased 15x10 baking pan.

Bake at 250˚F for 25-30 minutes or until crisp, stirring once. Remove from pan and put on waxed paper to cool. Break into clusters.

1/4 tsp. cinnamon 1/8 tsp. nutmeg 1/8 tsp. cloves

Combine all and heat to boiling point. Makes 2 quarts.

Homemade Play Dough Submitted by Rachel Poser | Perham, MN

1 c. water 1 Tbsp. vegetable oil 1/2 c. salt 1 Tbsp. cream of tartar food coloring 1 c. flour Combine water, oil, cream of tartar and food coloring in a saucepan and heat until warm.

Remove from heat, add flour.

Stir and knead until smooth. The cream of tartar makes this dough last 6 months or longer.

Store this dough in a Ziploc bag or airtight container.

PG 28 | CHRISTMAS TRADITIONS 2014

COOKIES & BARS Oatmeal Cookies

Gingerbread Cookies

Submitted by Audrey Savig | Audubon, MN

Submitted by Cindy Gilster Detroit Lakes, MN

1 1/2 c. rolled oats 1 c. oat flour (mix oats in blender to make flour) 1/2 tsp. salt 1/2 tsp. baking soda Mix dry ingredients and then add: 1/2 c. canola oil 1/2 c. maple syrup 2 tsp. vanilla Add: 3/4 c. chocolate or butterscotch chips, raisins. Bake at 350˚F for 8-10 minutes.

Black & White Meringues Submitted by Jen Taves| Detroit Lakes, MN

3 egg whites 1 tsp. vanilla 1 Tbsp. vinegar 1/2 tsp. almond 1/4 tsp. salt 1 c. chopped nuts 1 c. sifted granulated sugar 3 sq. coursely grated baking chocolate Set out egg whites about 1 hr. Beat with vinegar and salt til soft peaks form. Slowly beat in sugar. Then, with spoon, fold in extract, nuts and chocolate. Drop by teaspoonful on greased sheets. Bake until barely firm to touch at 250 about 30 minutes.

Yield: 5 dozen

In honor of (Grandma) Wilma Johnson

Melting Moments Cookies Submitted by Candace Olson| Detroit Lakes, MN

1 c. butter 3/4 c. cornstarch 1 Tbsp. vanilla

1/2 c. powdered sugar 1 c. flour Pinch salt

Cream butter and sugar, then add remaining ingredients. Cover and chill in refrigerator for 1 hour. Form into small balls, and press down on cookie sheet with bottom of glass. Bake 10 minutes at 350˚F.

1/2 cup butter, softened 1/2 cup butter-flavored shortening 1 1/2 cups white sugar 1 egg 1 Tbsp. vanilla 3 Tbsp. molasses 3 c. all-purpose flour 2 tsp. baking soda 2 tsp. ground cinnamon 1 tsp. ground ginger 1/2 tsp. ground cloves 1/2 tsp. salt Cream the butter, shortening and the sugar together. Add the egg, vanilla and molasses and mix until well-blended.

Add the flour, baking soda, cinnamon, ginger, ground cloves and salt, mixing until well combined. Use a wooden spoon if your mixer can’t handle it.

Transfer the dough to an airtight container and chill for 2-3 hours.

Preheat oven to 375 degrees.

Lightly flour a surface and roll the dough out to 1/4 inch thick.

Use cookie cutters to cut out the dough in Gingerbread shapes.

Place cutouts 1 inch apart on greased cookie sheets.

Bake for 10-12 minutes until cookies are light brown along the edges.

ICING: 3 3/4 c.s confectioners’ sugar 1/4 c. water (or milk) 1 1/2 tsp. light corn syrup 1/2 tsp. vanilla In a bowl combine all icing ingredients until smooth and well combined. Transfer to a heavy small plastic bag, then cut a small hole in a corner of the bag. Pipe the icing around the edges of the cookies or as desired (the icing will harden upon standing).

Caramel Nut Clusters Submitted by Audrey Savig | Audubon, MN

In heavy saucepan, over low heat, melt 14-oz. caramels and 2 T. water. Keep caramel mixture over hot water, drop by half teaspoons onto greased cookie sheet. Arrange 3 pecan or walnut halves on each caramel drop.

In saucepan over low heat, melt 12-oz. chocolate chips, 14-oz. can of sweetened condensed milk and 1 tsp. vanilla. Keep chocolate mixture over hot water, and drop by teaspoonfuls over nut cluster.

Chill 2 hours or until firm. Store in airtight container in refrigerator. Makes 65 clusters.

CHRISTMAS TRADITIONS 2014 | PG 29

3rd

Pumpkin Bars

Caramel Chip Pretzel Cookies

Submitted by Shirley Askelson | Perham, MN

Submitted by Deanne Hovelson | Lake Park, MN

CRUST: 1 c. sifted flour 1/2 c. brown sugar

Mix well: 1 stick melted butter 1/4 c. + 2 Tbsp. brown sugar

1/4 c. + 2 Tbsp. sugar 1 egg

Add: 1/2 tsp. salt 1 1/2 c. flour 1/2 c. butterscotch chips

1/2 tsp. soda 3/4 c. broken pretzels 1/2 c. chocolate chips

FILLING: 1 (1-lb.) can pumpkin 2 eggs, beaten 1/2 tsp. salt 1/2 tsp. ginger TOPPING: 1/2 c. chopped walnuts 2 Tbsp. cold butter

1/2 c. oatmeal 1/2 c. or 1 stick cold butter 1 (13-oz.) can evaporated milk 1/4 c. sugar 1 tsp. cinnamon 1/4 tsp. ground cloves 1/2 c. brown sugar

Mix crust ingredients together until crumbly. Press into 9x13-inch pan. Bake for 15 minutes. Remove from oven.

Mix filling ingredients together and pour over crust; return to oven and bake 20 minutes.

Mix topping ingredients together and sprinkle over top.

Bake another 20 to 30 minutes.

Cool and serve with whipped cream or Cool Whip or ice cream.

(Can also make use 2 c. squash instead of pumpkin.)

Drop by spoonfuls and bake at 350˚F for 11-12 minutes.

Chewy Caramel and Cashew Cookies Submitted by Deanne Hovelson | Lake Park, MN

3/4 c. soft butter 1 1/2 c. brown sugar 2 eggs 1/4 c. caramel ice cream topping, heated 1 tsp. vanilla 3 1/2 c. flour 3/4 tsp. soda 1/4 tsp. salt 2 c. semi sweet chocolate chips 1 1/4 c. salted cashews 350˚F oven

Raisin Bars Submitted by Opal Voit | Waubun, MN

Cream: butter and sugar until fluffy Beat in: eggs, caramel and vanilla. Gradually beat: flour, soda and salt into the mixture.

Stir in: 1 1/3 c. chooclate chips and 3/4 c. cashews.

1 c. raisins 1/2 c. salad oil 1 slightly beaten egg 1/4 tsp salt 1/2 tsp. cinnamon 1/2 tsp. cloves

Drop by tablespoons on lightly greased cookie sheets. Bake 10-12 minutes until edges are firm. Cool completely. In microwave, melt the rest of chocolate chips, stir until smooth... drizzle over cookies and sprinkle rest of cashews on top.

1 c. boiling water 1 c. sugar 1 3/4 c. flour 1 tsp. soda 1 tsp. nutmet 1/2 c. nuts

Combine raisins and salad oil in the boiling water (do not boil).

Cool this to lukewarm. Then stir in sugar and egg. Sift dry ingredients together and beat into raisin mixture, stir in nuts. Bake in 9x18-inch pan at 350˚F for about 25 minutes.

FROSTING: Melt 1/2 c. margarine in pan and add 1 c. brown sugar and 1/2 c. evaporated milk and boil for 10 minutes, stirring constantly.

Remove from stove and add 1 1/2 c. flaked coconut.

Giant Peanut Butter Cup Cookies Submitted by Cindy Weekley | Detroit Lakes, MN

1/2 c. (1 stick butter) softened 16 or more miniature 1/2 c Reese’s Creamy or Reese’s Peanut Butter Crunchy Peanut Butter Cups, cut into fourths 1 egg 3/4 c. sugar 1 1/4 c. all-purpose flour 1/2 tsp. vanilla extract 1/2 tsp. salt 1/2 tsp baking powder Heat oven to 350˚F. In small mixing bowl, beat butter, sugar and peanut butter until creamy. Add egg and vanilla, beat well. Stir together flour, baking soda and salt. Add to butter mixture, blend well. Drop dough by 1/4 cup measurement onto ungreased cookie sheets. Six cookies per sheet. (Cookies will spread while baking.) Drop about seven to eight pieces of peanut butter cups into each cookie, flattening cookie slightly. Bake 15 to 17 minutes or until light golden brown aroudn the edges. Centers will be pale and slightly soft. Cool one minute on cookie sheet. Remove to wire rack, cool completely.

Makes about 18 cookies.

Double Chocolate Zucchini Cookies Submitted by Donna Sauvageau | Detroit Lakes, MN

These soft, chocolatey cookies are a family favorite- and you would never know that they are loaded with zucchini! ½ c. butter, softened ½ c. brown sugar ½ c. white sugar 1 egg 1 tsp. vanilla 2 ½ c. all-purpose flour ⅓ c. unsweetened cocoa powder ½ tsp. baking soda ½ tsp. baking powder ½ tsp. salt ½ tsp. cinnamon 2 c. grated zucchini 1 (11 oz) bag semi-sweet or milk chocolate chips 1. Preheat oven to 350 degrees. Lightly spray cookie sheets with nonstick cooking spray or use non-stick silicone baking mat.

2. In a large bowl, beat the butter, brown sugar, and white sugar until creamy. Add egg and vanilla and mix well. Mix in flour, cocoa powder, baking soda, baking powder, salt, and cinnamon; stir until combined. Fold in zucchini and mix, then add chocolate chips. Drop large spoonfuls of dough onto cookie sheets.

3. Bake for 8-10 minutes, then let the cookies cool for 5-10 minutes on the cookie sheet before removing them to wire racks.

Serves: 8

PG 30 | CHRISTMAS TRADITIONS 2014

DESSERTS Apple Peanut Butter Dessert

Cherry Chocolate Cake

Submitted by Carol Hennen | Audubon, MN

Submitted by Carol Hennen | Audubon, MN

3-5 medium apples, peeled and chopped 1/3 c. sugar 3 Tbsp. butter 3 Tbsp. sugar ¼ c. peanut butter ½ c. flour

1 package chocolate cake mix 3 eggs, lightly beaten 1 tsp. almond extract 1 can (20 oz.) cherry pie filling ¾ tsp. confectioners sugar

Combine apples and sugar. Spread into the bottom of a 9x9-inch ungreased pan. In another bowl combine the rest of the ingredients.

Spread over apples. Bake at 375˚F for 25 minutes. Serve warm with ice cream or whipped cream.

Caramel, Oat & Pecan Baked Apples Submitted by Jeanne Krejci | Detroit Lakes, MN

1 c. pecans 5 Tbsp. butter 1/2 c. coconut sugar 1/4 c. maple syrup 1/4 tsp salt 1 tsp. vanilla 2 Tbsp. cream 3/4 c. steel-cut oats 4 Granny Smith apples (6-7 ounces each) vanilla ice cream for serving 1. Preheat oven to 400˚F. 2. Spread pecans out on a baking sheet and bake for 5 minutes; set aside.

3. In a medium saucepan, combine butter, coconut sugar, maple syrup, and salt. Bring to a simmer over medium heat, stirring constantly. Simmer for 2 minutes; remove from heat. Sitr in vanilla and cream. Stir in oats.

4. Coarsely chop pecans and add to caramel sauce; set aside.

5. Using an apple corer, remove the top two-thirds of each apple core, then use a melon baller to enlarge the opening a little. Fill each core with caramel mixture. Pour remaining caramel into the bottom of an oval cast-iron casserole dish. Place filled apples in the dish on top of caramel mixture.

6. Bake apples for 15-18 minutes, or until the apples are fork-tender.

Serve with ice cream. Makes 4 apples.

Lemon Bars Submitted by Beth Tank | Brainerd, MN

1 can lemon pie filling (1) 1-step angel food cake mix Mix all together and bake on cookie sheet 350˚F 20 min.

In a mixing bowl, combine dry cake mix, eggs and almond extract.

Sir in pie filling until blended. Pour into a 13x9 pan coated with nonstick cooking spray. Bake at 350˚F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Dust with confectioners sugar.

Creme de Menthe Cheese Cake Submitted by Beth Tank | Brainerd, MN

2 pkg. (8-oz. each) cream cheese, softened 1/2 c. granulated sugar 1/2 tsp. vanilla 2 eggs 4 tsp. green creme de menthe 1 Oreo pie crust (6-oz.)

2 tsp. colored sugar for decorating top of pie (just before serving) Bake 350˚F 40 minutes Beat cream cheese, sugar and vanilla with electric mixer on med. til blended. Add eggs, mix well. Stir in creme de Menthe. Pour into crust and bake. Cool, then refrigerate 3 hours or overnight.

Serves 8

Magic Crust Custard Pie Submitted by Shirley Askelson | Perham, MN

1/4 c. margarine 4 eggs 3/4 c. white sugar 1/4 tsp. salt 2 c. milk (2 %) 2 tsp. vanilla extract 1/2 c. all-purpose flour sprinkling of nutmeg or cinnamon Place all ingredients into a blender and mix well for about 30 seconds. Pour into a greased 9-inch pie tin or plate. Sprinkle pie with cinnamon or nutmeg. Bake for approximately 45 minutes at 350˚F or until the custard is set and somewhat firm to touch.

CHRISTMAS TRADITIONS 2014 | PG 31

Mint Chocolate Dessert

Oat Bran Coffee Cake

Submitted by Rachel Poser | Perham, MN

Audrey Savig | Audubon, MN

20 chocolate cream sandwich cookies 2 Tbsp. butter (2) 8-oz. pkgs cream cheese, softened 2/3 c. sugar 8-oz container whipped topping 1 tsp. vanilla 8-oz. box Junior Mint Minis

Combine dry ingredients: 2 c. bran cereal 2 tsp. baking powder

1/4 c. brown sugar 1/2 tsp. salt

Add: 1 c. milk, 1/4 c. molasses

2 eggs 2 Tbsp. oil

Crunch the cookies to crumbs. Melt butter and mix with cookies.

Press into 8x8-inch pan. Refrigerate for 10 minutes. Mix the cream cheese, sugar and vanilla till creamy. Fold in whipped topping and 6 oz. of the Junior Mint Minis. Spread over cookie crust and sprinkle remaining Junior Mints over the top. Refrigerate until ready to serve.

Mix until dry ingredients are moistened.

Mom’s Sunday Dinner Pie

Bake at 350˚F for 15-17 minutes.

Combinations that can be added to this mixture are: 1/4 c. raisins and 1/4 c. nuts 1/2 c. banana and 1/4 c. nuts 1/2 c. blueberries 1/2 c. apple pieces, 1/2 nuts and 1 tsp. cinnamon.

Orange Sherbet Dessert

Audrey Savig | Audubon, MN

Submitted by Elsie Larsen | Detroit Lakes, MN

FILLING: 2 c. milk 2 Tbsp. cornstarch 1/2 tsp. vanilla

1/2 c. sugar pinch of salt

Cook on medium heat until it thickens, stirring frequently.

CRUST: 1 c. graham cracker crumbs 1 tsp. sugar 1/4 c. melted butter Pat crumbs into a pie pan and place filling over. Save some crumbs for topping. Cook in slow oven (325˚F) for 25 minutes.

Summer Berry Pie Submitted by Beth Tank | Brainerd, MN

3/4 c. sugar 3 Tbsp. cornstarch 1 1/2 c. water 1 pkg. (4-serving size) Jell-O, strawberry 1 c. each blueberries, raspberries and strawberries, sliced 1 graham pie crust (6-oz.)

1 1/2 Cool Whip Mix sugar and cornstarch in pan. Gradually add water, stir til blended. Bring to boil over medium heat stirring constantly, boil 1 minute. Remove from heat. Add dry Jell-O mix, stir til dissolved. Stir in fruit. Pour in crust. Refrigerate 3 hours til firm. Top w/Cool Whip.

1 1/2 c. whipping cream 1/4 c. sugar 1/2 tsp vanilla 11 oz. box Nilla Wafers, finely crushed 1.5-qt. sherbet, softened Beat the whipping cream with the sugar and vanilla until fairly stiff.

In medium bowl, combine 1 c. of the whipped whipping cream with the crushed Nilla Wafers (reserving 1 c. of the Nilla Wafer crumbs for the top).

Spray the bottom of a 9x13-inch glass pan and press the cookie crust mixture on the bottom.

Spread softened sherbet over the top evenly.

Spread remaining whipped whipping cream over sherbet.

Sprinkle remaining cookie crumbs over the top and freeze.

Let set in freezer at least 3 hours before serving.

Easy Banana Cake Submitted by Luanna Lake | Detroit Lakes, MN

1 yellow cake mix 3 eggs 1/3 c. oil

3-4 ripe bananas 1/2 c. nuts, chopped (optional)

Mash bananas in mixer bowl and then add the rest; beat well. Bake for 1 hour at 350˚F in a greased angel food pan, bundt pan, or 2 loaf pans.

Serves 10

Sales and Custom Installation of Ceramic Tile, Porcelain Tile and Natural Stones

Tim Schons

(218) 847-4722 • (218) 849-5560 1175344

14833 East Fox Lake Rd. • Detroit Lakes, MN 56501

Women’s APPAReL miss me JeAns GRAce in LA JeAns e’s Therh g LAKeGiRL APPAReL in someetryone! v e coRKy’s FootWeAR for Located on Hwy 10 • Lake Park, MN • 218-238-5814 1175350

PG 32 | CHRISTMAS TRADITIONS 2014

Cork Reindeer What you’ll need: 3 wine corks fuzzy ball 2 eyes cork sheet or brown material or felt (for the ears) 1 brown pipe cleaner hot glue gun Cut 1 cork in half so that you have 2 cylinder pieces. Cut those 2 pieces in half to make moon shaped pieces. These will be the legs. Cut another cork in half so that it can be used for the head. Using the last whole cork as the body, glue on the legs and the head. Cut the material you have set aside for ears into 2 small oval pieces. Cut 2 2-inch pieces off of the pipe cleaner. Fold the rest of the pipe cleaner in half and wrap each 2-inch pieces around and trip as needed to make the antlers. Glue on the eyes, nose and antlers. You could also glue on a piece of ribbon or string to hang as an ornament.

-Submitted by Kari Pederson, Vergas, MN

Bottle Cap Snowman Materials: 3 Bottle Caps Paint Ribbon Button Cardboard Jute Glue Gun First paint the bottle caps white then paint the snowman’s face. Glue the bottle caps together, then glue all 3 bottle caps to the jute so you can hang it on your tree. Cut a hat out of cardboard then paint. Finally glue the hat, scarf and button on the snowman!

-Submitted by Erika Starhoff

Shotgun Shell Snowman What you’ll need: 1 empty shotgun shell paint (white, orange, black) Material, yarn, etc. (for hat and scarf) Glitter Paint the shotgun shell white and sprinkle with glitter. Let dry. Paint on eyes, carrot nose and mouth. Dress up the snowman as you desire by tying material or yarn as a scarf. Use material to make a hat. I used the finger of an old stretchy glove for the hat and glued on a fluffy ball. Then cut a strip out of the palm of the glove for the scarf. You could glue a piece of ribbon or string to the back to hang as an ornament.

-Submitted by Kari Pederson, Vergas, MN

CHRISTMAS TRADITIONS 2014 | PG 33

IT’S ALL HERE ALL YEAR

SUNDAY:

MONDAY:

2-4-1 Burgers

TUESDAY:

THURSDAY:

WEDNESDAY:

(with purchase of adult meal)

Free Coffee

Brunch Buffet

Kids Eat Free

Breakfast - Free Coffee Lunch - French Dip Buffet Dinner - All You Can Eat Ribs

FRIDAY:

All You Can Eat Fish

DETROIT LAKES HOTEL DESTINATION CENTER

• 2 Lakeview Restaurant Options • 24 Slip Marina • Banquet & Meeting Facilities • Professional Wedding Planner • Full Pool Area • 700’ of Sandy Beach on Big Detroit Lake • Entertainment & Event Specialists • Stay Vacation Packages Available • Free Shuttle to Detroit Mountain

On The Lake

1155 Hwy. 10 East, Detroit Lakes, MN 56501 | 218-847-2121 | 1-877-251-9348

www.facebook.com/holidayinnonthelake | www.dlinncom

PG 34 | CHRISTMAS TRADITIONS 2014

SPEAK EASY ITALIAN • STEAKS • SEAFOOD • PIZZA

1100 North Shore Drive • Detroit Lakes, MN • 218-844-1326 • www.speakeasydl.com

— family owned and operated —

Make your

y a d i l o H rty a P reservations now!

Booking parties for December & January

We have accomodations for up to 400 people!

OR N E E D A LO C AT I O N F

Business Meetings we have -ART HE STATE-OF-T T AUDIO & VISUAL EqUIPMEN

t a e r G Sunday h c n u r B Starts at 10a.m.

LUNCH MON-SAT 11-4 SUNDAY 10-4 DINNER EVERY DAY 4-10

J

FRIDA oin Us Y NIgH TS A

for9PMtOMiC D -CLOS

E

Great Gift Idea!

J

SPE A EAS K Y gIF T C AR

D

844-1326

www.speakeasydl.com 1176544

CHRISTMAS TRADITIONS 2014 | PG 35

Main Street Restaurant Stop in and register to win a 5 to be given away every $10 Gift Monday in December.

Certificate!

5

Takeout Special! $ 69 Cheeseburger or Grilled Chicken & Fries

Any Omelet and Coffee

7

$ 29

Includes Hashbrowns & Toast!

We have Gift Certificates that make wonderful presents!

Pie & Coffee

2

Mon-Fri 2-4pm

$ 49 Mon-Fri 7-11am

Come in & relax after your holiday shopping!

Daily Specials 7 Days a Week!

900 Washington Ave. • Detroit Lakes, MN • 847-3344 Open Mon-Fri 7 am-4:45 pm • Sat 7 am- 3:45 pm • Sun 8 am-1:45 pm

PG 36 | CHRISTMAS TRADITIONS 2014

Season’s Greetings and Warm Wishes of delicious cheer.

WISHING OUR COMMUNITY HAPPY HOLIDAYS AND A BRIGHT NEW YEAR!

La Barista coffee • gifts • food • friends

808 Washington Avenue • Detroit Lakes, MN WAshiNgtoN squAre MALL Monday-Friday 7am-7pm • saturday 8am-5pm • sunday 10am-4pm Follow us on for our daily specials!

CHRISTMAS TRADITIONS 2014 | PG 37

Creamy Creations &

cheesecakes

more

866-668-3029

18633 Cty Hwy 14 • Callaway, MN 56521

No Time to Bake for the Holidays?

Creamy Creations is an artisan bakery located in Callaway, MN. Each cheesecake is made from the heart and we don’t skimp. We use only Philadelphia Cream Cheese™ and fresh ingredients to achieve the greatest taste possible.

You’ll love our amazing cheesecakes!

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PG 38 | CHRISTMAS TRADITIONS 2014

Breakfast Served all day!

Lunch & Dinner Great with a slice of pie!

Holiday Bake Shop Holiday Happiness In Every Bite

990 U.S. 10 • Detroit Lakes, MN 56501 (218) 847-1666

1175353

Join MyPerkins™ at perkinsrestaurants.com

Brighten Someone’s Day with a Perkins Gift Card

CHRISTMAS TRADITIONS 2014 | PG 39

y r r e M tmas s i r h C from all of us at your local Community Co-op!

• Quality Cenex Fuels • ProPane • Hunting & FisHing liCense • Drive tHru • exPanDeD seating • Free Wi-Fi

Cenex Community Coops 14583 Highway 10 West • Lake Park, MN 56554 • 218-238-5911 911 Hwy. 34 E • Detroit Lakes, MN 56501 • 218-847-3190 Pump 24 • Mahnomen, MN • 218-935-2258 Twin Valley • 218-584-5171 Flom • 218-567-8538

Christmas Sparkle

Will Shine in your home with Delightful Ornaments, Lights & Trim

HOMETOWN CRAFTS and FABRICS - formerly Ben Franklin Downtown Detroit Lakes • 218-844-5840 111 So. Jefferson, Wadena • 218-631-3141 HOURS: Detroit Lakes: Friday 8am-8pm; Sat. 9:30am-5:30pm; Sun. 12-5pm Wadena: Friday 9am-8pm; Saturday 9am-5pm, Sunday 11am-5pm