Christmas Traditions 2016

Christmas

2.50

$

Traditions 2016

Look inside for a collection of locally submitted

recipes and tips

FEAST YOUR EYES ON

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PG 2 | CHRISTMAS TRADITIONS 2016

Fine Dining, Exceptional Service, and a Comfortable Atmosphere for an Occasion to Remember.

Spanky’s offers a locally sourced, Minnesota inspired menu with distinctive dishes that are complemented by our classic wines and featured cocktails. We invite you in, and look forward to serving you.

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Whether you are hosting your wedding, a large social event, or a small dinner in the comfort of you home, bring the fantastic food and service of Spanky’s Stone Hearth to you with Destination Dining.

34785 Co. Hwy. 4 • Vergas, MN • On Beautiful Rose Lake 218-334-3555 • spankysstonehearth.com

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CHRISTMAS TRADITIONS 2016 | PG 3

Index

It is said that people connect through food. The sharing of a good meal, around a table with friends and family is the next level on a foundation that is built on peace, love and goodwill towards all. Those of us at Detroit Lakes Newspapers hope that you are able to experience those good vibes this holiday season and throughout the year.

Additionally, we hope that you can find the time to thank the businesses who helped sponsor the publication of this magazine. Without local advertising support, projects like this would not be possible.

Wishing you all the best today and throughout the year.

— Melissa Swenson, Publisher A SUPPLEMENT TO THE DETROIT LAKES TRIBUNE, DECEMBER 18, 2016

DETROIT LAKES

NEWSPAPERS

511 Washington Avenue • Detroit Lakes 218-847-3151 MELISSA SWENSON, PUBLISHER SARA LEITHEISER, CREATIVE MANAGER VIOLA ANDERSON, CIRCULATION MANAGER PG 4 | CHRISTMAS TRADITIONS 2016

APPETIZERS.................6 BREAD...........................8 BRUNCH.......................14 SALADS........................16 SOUPS & STEWS.........18 VEGETABLES..............20 WINNERS.................... 23 MAIN DISHES.............24 COOKIES & BARS.......28 DESSERTS...................30

It’s Beginning to Look a lot Like

Cocktails HOT BUTTERED RUM

Makes about 4 cups Serves: 20-30

INGREDIENTS:

For Hot Buttered Rum mix: 1 stick real butter 2 cups good vanilla ice cream 1 cup sugar 1 tsp vanilla 2 tsp cinnamon 1 tsp nutmeg ¼ tsp salt

For cocktail:

6 oz boiling water 2 oz rum 2-3 Tbs Hot Buttered Rum mix

DIRECTIONS:

! s r e e Ch

For Hot Buttered Rum Mix: Cream together softened

butter and sugar with mixer in a large bowl. Add vanilla, spices and slightly softened ice cream and mix to combine. Transfer to a freezer safe container to store until the party, or for use throughout the holiday season!

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For cocktail: For each serving add 2 oz rum and 2-3 Tbs Hot Buttered Rum mix to your favorite holiday mug. Pour 6 oz boil water over the top and stir until mix is melted. Sprinkle with cinnamon and enjoy!

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CHRISTMAS TRADITIONS 2016 | PG 5

Appetizers Walnut Cranberry Relish

Pretzels

SUBMITTED BY ELAINE SCHEER | HAWLEY, MN

SUBMITTED BY KAREN A. HANSON | DETROIT LAKES, MN

1 lb. cranberries, fresh 1-1/2 c. sugar 1 c. walnuts, chopped

3 Tbsp. honey 2 Tbsp. butter

1 c. orange marmalade Juice of 1 lemon or lime (about 3 Tbsp.)

Rinse cranberries, drain. Place in shallow baking pan with sugar, mix well.

Cover pan with foil, bake at 350˚. 1 hour. Meanwhile spread walnuts in another shallow baking pan, place in oven for 10 minutes or until lightly toasted. When done, combine pans in medium bowl, add marmalade and juice, mix well.

Refrigerate covered until well chilled (at least 6 hours). 8-10 servings

Artichoke Seafood Dip SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN 1/2 c. mayonnaise 1/2 c. sour cream 1 c. grated parmesan cheese 1/2 c. finely chopped green onions 1/2 tsp. minced garlic 1 (12 oz) can or jar of artichoke hearts (drained and finely chopped)

4 to 6 oz tiny cooked shrimp or crabmeat (drained) 1/4 c. minced red bell pepper 1 tsp. lemon juice 1/2 tsp. ground white pepper 1 tsp. horseradish few drops of hot sauce

1 tsp. onion powder 1 tsp. Chili powder

Triple recipe for larger bag of pretzels. Bake 350°. 15 minutes (don’t over bake)

Chicken Salad SUBMITTED BY PAM GENEREUX | DETROIT LAKES, MN 1 can Hormel chicken 1 can Hormel Turkey (white and dark meat, drained) Celery (chopped)

Onion (chopped) Sweet relish (3-4 forks full) 8 oz. Cream cheese

Mix all ingredients together (add more or less of celery, onion or relish to taste).

Good on Wheat Thins.

Grana Padano Toasts SUBMITTED BY MARSHA PARKER | DETROIT LAKES, MN

Pre-heat oven to 400°. In a medium bowl, stir in mayo, sour cream, parmesan cheese, onion and garlic, chopped artichoke hearts, seafood, red pepper, lemon juice, white pepper, horseradish and hot sauce. Place in a small baking dish or ovenproof crock. Bake until the top is browned—about 20 minutes. Serve with crackers or bread. Crockpot works well for serving.

A very easy appetizer

Sausage Cheese Dip

Pre-heat oven to 400°. Place bread on a baking sheet. Bake 5-8 min or until lightly toasted. Mix together the other ingredients. Spread mixture on the toasted bread. Bake another 5-8 minutes or until golden brown.

SUBMITTED BY MARSHA PARKER | DETROIT LAKES, MN 1/2 lb. ground beef 1/2 lb. pork sausage 1 small onion minced 2 lb. Velveeta cheese, cubed

1 (7-1/2 oz ) Old El Paso jalapeño Relish 1 can mushroom soup 1 tsp. garlic

Cook ground beef, sausage and onion together.

Add cheese and stir over low heat until melted.

Add the jalapeno relish, soup and garlic powder Serve hot with tortilla chips.

You can make ahead and freeze or freeze leftovers.

PG 6 | CHRISTMAS TRADITIONS 2016

1 Baguette cut into 24 slices 2 1/2 c. Grana Padano cheese 3/4 c. mayonnaise 1/2 tsp. garlic salt

1/4 c. green onions sliced 4 drops hot pepper sauce Freshly ground pepper

Salmon Spread SUBMITTED BY CANDACE OLSON | DETROIT LAKES, MN 1 can salmon. deboned and skinned 1 (8oz.) pkg. cream cheese

1 Tbsp. diced onion lemon juice.

Whip cream cheese and add remaining. Top with finely chopped pecans. Serve with crackers.

Ranch Cheese Ball

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

SUBMITTED BY CANDACE OLSON | DETROIT LAKES, MN 2 (8oz.) pkg. cream cheese 1 (1oz.) pkt. dry ranch dressing mix

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

2 c. shredded cheddar cheese 1 c. chopped nuts.

Mix cream cheese and dressing well, then add cheddar. Form into ball and roll in nuts. May need to refrigerate before rolling into ball.

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Adult Rhubarb Slush SUBMITTED BY CANDACE OLSON | DETROIT LAKES, MN 1/2 c. lemon juice 2 quarts water Dr. Larry Morrison

Boil this all together, and strain. Add 1 pk red kool-aid or red jello (for color) and let cool. Add 2 c. vodka. Keep in ice cream pail in freezer. Serve 1/2 slush and 1/2 7-up, or as desired.

Buffalo Chicken Dip SUBMITTED BY KAREN HART | PELICAN RAPIDS, MN 1 (8 oz.) cream cheese 1 (10oz) can chunk white chicken, drained 1/2 c. ranch salad dressing

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1/3 c. buffalo sauce 2 c. shredded colby jack cheese Fritos or Tortilla chips

Dr. Michael Morrison

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2 quarts diced rhubarb, frozen is fine 3 c sugar

Life • Health • Home • Auto • Commercial • Crop • Farm 1018 Hobart St. • PO Box 579 710 South Ten Dr. • PO Box 256 Hawley, MN 56549 Lake Park, MN 56554 Insurance Ph. (218) 483-3526 Ph. (218) Agency 238-5696 Spread cream cheese into shallow baking dish. Layer chicken, buffalo sauce firsthawleyagency@arvig.net wagneria123@yahoo.com and ranch dressing. Sprinkle with cheese. Bake 350° for 20-25 minutes until cheese is melted. Serve warm with chips.

“For Your Family’s Comfort”

QUICK TIPS

Visit Your KOHLER® Registered Showroom

Keep it cool

Place a bowl of dip inside a larger bowl filled with crushed ice to keep it fresh and tasty.

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BEREAN BAPTIST CHURCH

CHRISTMAS TRADITIONS 2016 | PG 7

Breads and rolls Buttermilk Corn Bread

Bread

SUBMITTED BY SANDI NICKOLAUSON | DETROIT LAKES, MN

SUBMITTED BY MARSHA PARKER | DETROIT LAKES, MN

In 10” cast iron skillet: 1 tsp. Bacon grease

3 c. lukewarm water 1-1/2 Tbsp. yeast

Put in 450°. oven

Mix all ingredients in a 5 quart container. Cover loosely. Let rise at room temperature for 2 hours. Then you can refrigerate it for up to two weeks. Bake dough as needed. To prepare a loaf, cut off a grapefruit size piece of dough.

Sprinkle dough with flour. Using flour covered hands, quickly shape the dough in to a ball. Let it rest for 40 minutes on parchment or sprinkle a board with cornmeal and place the dough on it rest. 20 minutes before baking, preheat your oven to 450°. Set a baking stone on a rack in the center of the oven and an empty broiler tray or other heavy pan on the lower rack.

When ready to bake, dust the top of the loaf with flour. Make a 1/2 inch deep criss cross slash on top with a sharp knife. Slide the dough onto the baking stone. Pour a coup of hot water in to the broiler pan before closing the oven door. Bake for 30 minutes or until crust is browned. Let cool. Slice and serve.

Makes 4 loaves.

Stir: 1 egg 2 c. buttermilk 1 tsp. Baking powder

1 tsp. Baking soda 1-3/4 c. ground corn meal salt if needed

Batter will be thin. Pour into hot skillet, bake 15 minutes till top turns brown.

Turn onto plate (grease will add distinctive flavor). Yummy served with butter.

Caramel Rolls SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN 1 pkg rapid rise active dry yeast 1/2 c. sugar 1/2 c. shortening 2 c. buttermilk

6 c. bread flour 2 tsp. salt 2 tsp. baking powder 1/4 tsp. baking soda

Dissolve yeast in 1/2 c. of water. In a large standing mixer, cream sugar and shortening. Add buttermilk, yeast mixture, 2 c. flour, salt, baking powder and soda. Beat until smooth. Stir in remaining 4 c. of flour to make a very soft dough (I did this part with my mixer’s bread hook). Turn onto a floured surface and knead 4-8 minutes or until the dough is smooth and elastic.

Let the dough rest for 10 minutes while you make the caramel sauce.

CARAMEL SAUCE : 3 c. brown sugar 2 c. heavy cream 2 Tbs light corn syrup 2-4 Tbs butter unsalted butter,

softened or melted 1 tsp. cinnamon 3 Tbs white sugar

Combine brown sugar, cream and light corn syrup in a saucepan. Heat over medium heat until sugar is dissolved & sauce is slightly thickened. Pour caramel sauce in equal amounts in the bottom of two 9x13-inch pans. [I usually get 1214 rolls out of one batch. In order to avoid crowding, don’t place more than 6-7 rolls in each pan.) On a lightly floured surface, roll dough into a large 10x18 inch rectangle. Spread with the softened butter. Sprinkle cinnamon & sugar over the dough. Starting with the long side, roll up and press to seal. Cut into 1” thick slices. Place the rolls on top of the caramel sauce in your 2 pans. Cover with a bread cloth & let rise near your warming oven until doubled in size - about 1-2 hours. Bake in preheated 375° oven for 25-30 minutes. Invert onto platter while rolls are still warm.

PG 8 | CHRISTMAS TRADITIONS 2016

1-1/2 Tbsp. salt 6-1/2 c. all purpose flour

Death by Chocolate Zucchini Bread SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN Total Time: 1:05 Prep: 0:15

Level: Easy Serves: 6

1/2 c. melted butter, plus more for brushing pan 1/2 c. cocoa powder, plus more for dusting pan 1 1/4 c. all-purpose flour 1 tsp. baking soda 1 tsp. cinnamon 1/4 tsp. kosher salt

1 c. sugar 1 egg plus 1 egg yolk 1 tsp. vanilla extract 2 c. grated zucchini (from 1 large or 2-3 small) 2/3 c. chocolate chips Flaky sea salt, for garnish

Preheat oven to 350° F. Butter and dust a loaf pan with cocoa powder.

In large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, and salt.

In another large bowl, stir together sugar and egg and egg yolk until smooth, 1 minute. Add melted butter and vanilla extract and mix until smooth. Add zucchini, then add flour mixture in 3 additions. Fold in chocolate chips. Transfer batter to prepared dish and bake 50 minutes. Let cool slightly in pan, then transfer to a cooling rack. Sprinkle with flaky sea salt and serve.

Simple Scones SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN 2 c. all-purpose flour 1/3 c. sugar 1 tsp. baking powder 1/4 tsp. baking soda 1/2 tsp. salt

3 tbsp. b uttermilk or sour m 2 eggs ilk 1 tbsp. b aking po w d er 2 cup flo ur 2/3 cup su gar 1/2 cup p ecans 1/3 cup sh ortening 1 cup rip e bananas , mashed Mix first remainin 3 in gredients g ingredie tog nts, pour stand 20 into greas ether, stir in minutes. ed bread pan, let • Bake at 350° for 50-60 min utes.

8 Tbsp. unsalted butter, frozen 1/2 c. raisins (or dried currants) 1/2 c. sour cream 1 large egg

Adjust oven rack to lower-middle position and preheat oven to 400°.

In a medium bowl, mix flour, 1/3 c. sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins. In a small bowl, whisk sour cream and egg until smooth.Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar.

Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

CRANBERRY-ORANGE SCONES Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated orange rind (zest) to the dry ingredients and substituting dried cranberries for the raisins.

LEMON-BLUEBERRY SCONES Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated lemon rind (zest) to the dry ingredients and substituting dried blueberries for the raisins CHERRY-ALMOND SCONES Follow the recipe for Simple Scones, adding 1/2 tsp. almond extract to the sour cream mixture and substituting dried cherries for the raisins.

QUICK TIPS Forgot to set out a stick of butter to soften

Use a hand grater to shred the butter in little pieces and it will soften quickly.

Freshness of eggs Test eggs by placing them in a large bowl of cold water. If they float, they are not fresh.

Merry Christmas

From all of us at Detroit Paint & Glass!

Dalton

Leah

Char

Paul

919 Washington Ave

847-7582

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CHRISTMAS TRADITIONS 2016 | PG 9

Brunch

Peppermint Mocha Creamer (Naturally Sweetened)

Pineapple Almond Coffeecake

SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN

1 (8oz.) can crushed pineapple in juice (undrained) 1 tsp. cornstarch 1 Tbsp. grated orange peel 1 box yellow cake mix

Prep: 5 min Cook: 10 min

Yield: 1 cup

1 c. milk, cream, half and half, or milk substitute 3 Tbsp. pure honey

3 Tbsp. cocoa powder 1/4 – 1/2 tsp. pure peppermint extract

Pour milk (cream, half and half, or milk substitute) into a small saucepan.

Heat over medium-high heat until the milk begins to steam. Reduce the heat to medium-low. Add the honey and cocoa powder and whisk until both have dissolved and no lumps remain. Remove the saucepan from the heat and add 1/4 tsp. of peppermint extract. Stir the creamer and taste it. Add additional peppermint extract or honey as desired.

Store the creamer in a sealed jar in the refrigerator. Use within 2 weeks.

Breakfast Bundt Cake SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN 1 c. diced ham 2 c. tater tots...still frozen 1 dozen whisked eggs 1 can (8) Pillsbury Grands biscuits...

diced up (raw) 2 c. cheese...your choice 1/4 c. of skim milk

Mix together all ingredients. Place in greased Bundt pan. Bake: 400° for 45 minutes. When done flip onto platter and cut and serve. You can use any meat or any veggie you want!

Mexican Scramble (Using leftover Taco Meat) SUBMITTED BY LUANNA LAKE | DETROIT LAKES, MN 4 eggs 1/4 lb. left over taco meat 1/4 green pepper, diced (large)

1/2 c. tomatoes, diced 1/2 c. shredded cheese 1 tsp. cooking oil

In a bowl beat eggs.

Heat cooking oil in skillet over medium heat. Add green peppers and saute for 3 minute Add Taco meat and cook until warm. Add tomatoes and saute another two minutes.

Add eggs and saute until fully cooked. Spread cheese over top of eggs and leave until melted. Serve with hashbrowns or your favorite breakfast side dish.

Servings 2-3 PG 10 | CHRISTMAS TRADITIONS 2016

SUBMITTED BY BETTY BIGGER | FRAZEE, MN 1/2 c. water 3 eggs 1 tsp. almond extract 1/2 c. slivered almonds 1 Tbsp. sifted powdered sugar

Preheat oven to 350˚ F. Spray spring-form pan (10 inch) with cooking spray.

Combine crushed pineaple with juice and cornstarch in small saucepan. Stir until smooth. Bring to boil over medium heat, boil for 1 minute, stirring frequently.

Remove from heat, add orange peel. Set aside to cool.

Beat cake mix, water and eggs at low speed (30 seconds) with electric mixer.

Add almond extract. Scrape bowl. Beat 2 minutes or until smooth (2 minutes).

Pour half of batter into pan. Evenly spread pineapple mixture over batter. Gently spoon remaining batter (evenly) over pineapple mixture. Sprinkle almonds over top, gently press into batter.

Bake 30 minutes or until cake tests done. Cool completely on wire rack.

Remove outside ring and bottom. Sprinkle with powdereded sugar. Cut into wedges. Serves 10-12.

Egg Tacos SUBMITTED BY LUANNA LAKE | DETROIT LAKES, MN 2 tsp. vegetable oil 1/2 small red or green pepper, diced 1/2 jalapeno pepper, seeded and finely diced 1 clove garlic, minced 2/3 c. diced ham or breakfast sausage 1/2 tsp. chili powder TOPPING: Salsa (optional) Fresh chopped cillantro

4 eggs 1/4 tsp. salt 1/4 tsp. black pepper 2 tsp. butter 4 small flour tortillas, warmed 1/2 c. shredded Tex-Mex or Cheddar cheese 2 green onions, chopped

Sour Cream

In medium non-stick skillet, heat oil over medium heat; saute red and jalapeno peppers and garlic for 2 minutes or until softened. Add ham and chili powder; saute 2 minutes or until heated through. Remove to bowl; cover to keep warm.

In a small bowl or measuring cup, whisk eggs, salt and pepper.

Melt butter in the same skillet on medium heat; add eggs and cook, stirring gently, until set but still soft, about 2 minutes.

Spoon eggs on each tortilla, top with ham mixture, cheese and onion. Serve with salsa, cilantro and sour cream. Serves 4.

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Salads

Cottage Cheese Fruit Salad

Cucumber Coleslaw

SUBMITTED BY BEVERLY WANDER | DETROIT LAKES, MN

SUBMITTED BY MARSHA PARKER | DETROIT LAKES, MN

1 large container cool whip 1 large container frozen strawberries

1 pkg. ring macaroni, cooked, drained and cooled 1 cucumber, peeled and chopped 1 onion, chopped 1 bag coleslaw mix

1 large pkg. strawberry jello 1 medium container cottage cheese

Mix cottage cheese and dry strawberry jello, add frozen strawberries and cool whip. You can add nuts if you want.

Tequilalaberry Salad SUBMITTED BY PATTY WIEDEWITSCH | DETROIT LAKES, MN DRESSING: 1 c. mayo (not Miracle Whip) 1/4 c. parmesan cheese

1 lb. bacon, fried and crumbled

Put in bowl. Put dressing on just before serving, toss lightly. Serves 20.

Rice Salad SUBMITTED BY BEVERLY WANDER | DETROIT LAKES, MN 2/3 c. rice 2/3 c. sugar

Dash of salt 1 qt. Milk

Cook in double boiler, stir often.

1 pkg. unflavored gelatin, dissolved 2 Tbsp. cold water

1/3 c. hot water 1/2 to 1 tsp. Almond flavoring

Stir into rice pudding, cool well. Whip 1 pt. cream or 2 boxes Dream Whip, fold into rice mixture. Pour into large glass bowl and cool it again.

TOPPING: 1 pkg. raspberry or strawberry danish dessert, mix according to directions

Mix all of the ingredients together and enjoy!

1st

Cobb Pasta Salad SUBMITTED BY MARSHA PARKER | DETROIT LAKES, MN

1/4 c. sugar (prefer less) 1 Tbsp. onion, minced

Chill dressing 2 hours SALAD: 1 head lettuce, chopped 1 head cauliflower, chopped in tiny pieces

1- 1/2 c. Miracle Whip 1 c. sugar 1/4 c. cider vinegar Celery seed to taste

1 (10oz.) pkg. frozen raspberries or strawberries

Mix well and cool. Carefully put on top of rice mixture. Refrigerate. Keep as long as 5 days.

PG 12 | CHRISTMAS TRADITIONS 2016

1 lb. bowtie pasta – cooked according to pkg. directions 2 c. diced cooked chicken 10 oz bacon – cooked and chopped 4 oz bleu cheese 2 c. fresh spinach – shredded DRESSING: 1 c. olive oil 1/4 c. wine vinegar 1 tsp. Dijon mustard

2 tomatoes – diced 1 avocado – diced ( optional) 2 hard boiled eggs – chopped 1 c. Kalamata olives – sliced (optional)

1 clove garlic minced 1 tsp. honey Salt and pepper to taste

Mix the first 9 ingredients together. Make the dressing. Pour over the salad ingredients. Mix. Refrigerate. It works well to make this ahead of time and refrigerate overnight.

Zesty Cucumber and Onion Salad SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN 2 medium cucumbers, peeled and sliced 1 small onion, sliced (or diced) 1 tsp. sugar 1 tsp. crushed red pepper flakes

3 Tbsp. cider vinegar 3 Tbsp. vegetable oil 1/2 tsp. freshly ground white pepper Salt to taste

In a bowl, combine cucumbers and onion and season with salt. In a separate bowl, mix sugar, pepper flakes, vinegar, oil, and pepper. Pour this mixture over cucumbers. Refrigerate for several hours before serving.

Cornucopia Salad

Holiday Chicken Salad

SUBMITTED BY NANCY LIVINGOOD | ROCHERT, MN

SUBMITTED BY LUANNA LAKE | DETROIT LAKES, MN

CANDIED ALMONDS: 1/2 c. almonds or other nuts

3 (13 oz.) can chicken breast, drained 1-1/2 c. dried cranberries 1 c. mayonnaise or yogurt 1 c. chopped celery 1 c. chopped pecans or walnuts

SALAD: 1 head romaine lettuce-torn into pieces 1/2 head iceberg lettuce 4 green onions-chopped 1/4 c. Craisins 1 c. diced celery DRESSING: 1/2 c. vegetable oil 4 Tbsp. white wine vinegar 4 Tbsp. granulated sugar

3 Tbsp. white sugar 1 medium avocado-peeled and diced 1 apple-diced 1 (11 oz.) can Mandarin oranges (can use strawberries instead)

1/2 c. minced green bell pepper 1/2 c. minced green bell pepper 2 sliced green onions 1 tsp. paprika Pepper to taste

In a medium bowl, shred the drained chicken. Add and mix the mayo or yogurt, paprika, cranberries, celery, bell pepper, onion, and nuts. Add pepper to taste.

Serve as a sandwich with lettuce or with crackers.

Chicken Caesar Salad

1 tsp. salt 1/2 tsp. black pepper 2 Tbsp. dried parsley

SUBMITTED BY LUANNA LAKE | DETROIT LAKES, MN 1 (13 oz.) can chicken breast, drained 8 c. romaine lettuce 1 c. caesar salad dressing

To prepare candied almonds place sugar and nuts in a large frying pan over medium heat. Stir continuously until sugar is melted. Don’t let sugar burn.

Spread out on foil to cool-then break apart.

Place all salad fixings in a bowl. Toss with dressing 5 minutes before serving.

Top with candied almonds.

1/2 c. grated parmesan cheese Croutons

In a large bowl, toss together lettuce, and parmesan cheese. Add dressing to preferred taste. Add chicken. Top with croutons and additional cheese

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Soups and Stew Hamburger Soup

Bean with Bacon Soup

SUBMITTED BY SANDI NICKOLAUSON | DETROIT LAKES, MN

SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN

4-5 medium potatoes (cubed) 1 onion, chopped

Prep: 12 Hours Cook: 90 Minutes

Level: Easy Serves: 10

1 lb. great northern white beans 4 c. low sodium chicken stock 1 lb. thick-cut bacon, cut into 1 inch pieces 1 whole onion, diced 2 whole large carrots, peeled and diced 2 stalks celery, diced

salt and pepper, to taste 4 cloves garlic, minced 2 Tbsp. tomato paste 2 whole bay leaves minced parsley, to taste 3 whole roma tomatoes, chopped (optional)

Grated carrots

Cover with water, bring to boil, add 1/2 lb. hamburger, cook until done.

This is a delicious hearty soup.

Copycat Panera Chicken and Wild Rice Soup SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN Prep Time: 10 Mins Cook Time: 45 Mins

Total Time: 55 Mins Serves: 6-8 servings

1/2 c. finely diced carrots 1/2 c. finely diced celery 1 medium onion finely diced 1 tsp. olive oil 3 garlic cloves, minced 32 oz. chicken stock 2 c. water 2 c. milk, divided 1/2 tsp. pepper 1/2 tsp. dried oregano

1 bay leaf 2 large chicken breasts, cooked and shredded or finely diced 1/2 c. all-purpose flour 1 (4.3-oz.) box of Rice a Roni Long Grain and Wild Rice + seasoning packet salt and pepper, to taste scallions, to garnish

Place the carrots, celery, onion, and olive oil in a 6-quart Dutch oven to the soup pot. Allow the carrots, celery, and onion simmer over medium heat for 10 minutes or until the onions are translucent. Add the garlic cloves, chicken stock, water, and 1 cup of milk to the mixture and mix. Add the pepper, dried oregano, bay leaf, and chicken. Mix until combined. Allow the soup to simmer over medium heat for 15 minutes. Whisk together the other 1 cup of milk with the 1/2 cup flour until smooth. Place into the soup mixture and whisk until combined.

Place the long grain and wild rice and the seasoning packet into the soup and mix until combined. Allow the soup to simmer for 20 minutes or until the rice is tender. Add salt and pepper to taste. Serve and garnish with fresh scallions.

Vegetable Burger Soup

Pick through the beans and give them a rinse. Put them in a bowl and cover them with water by two inches. Let them soak overnight. Drain the beans and place them in a pot. Add the chicken stock and 4 cups of water. Bring to a boil, then reduce to a simmer.

While the beans are cooking, cook the bacon in a large skillet over medium heat until just barely crisp. Remove to a paper towel lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish. Drain the bacon grease from the pan and add the onions, carrots, and celery. Season them with some salt and pepper and cook until just beginning to soften, about 3 to 4 minutes.

Add the garlic and tomato paste and cook for another minute or two. Add the vegetables to the beans. Add the bay leaf and give it a good stir. Cover and cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low. When ready to serve, taste and add more salt and pepper if needed. If desired, stir in the tomatoes. Serve with chopped reserved bacon and chopped parsley.

Potato Soup SUBMITTED BY BEVERLY WANDER | DETROIT LAKES, MN 6 potatoes (medium, diced) 1-1/2 lb. bacon, cooked and diced 2 onions Cook until tender, salt to taste 3 c. milk, more if needed

SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN

Bring to low simmer

1 lb. ground beef 1 can stewed tomatoes 1 (8 oz.) can tomato sauce 3 to 4 celery stalks, cut up 2 c. water

Prepare dumplings: 2 c. flour 2 eggs, beaten

1 (10-oz.) pkg. frozen vegetable mix 1 envelope dry onion soup mix 1 tsp. sugar 1 bay leaf

Lightly brown ground beef, drain off any fat. Stir in all other ingredients. Heat to boil. Reduce heat and simmer for 1 hour. Leftover vegetable may be added if desired.

PG 14 | CHRISTMAS TRADITIONS 2016

1 c. celery, diced 1/2 c. carrots, diced 3 c. water

Mix and roll thin, cook until tender.

1/4 tsp. pepper

8 Tbsp. melted butter

Chicken Tortellini Soup

White Chicken Chili

SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN

SUBMITTED BY LUANNA LAKE | DETROIT LAKES, MN

Yield: 4 Servings Prep Time: 15 Minutes

2 (13 oz.) can chicken breast in water, drained 1 large jar white beans 1/2 jar (15 oz.) salsa

Cook Time: 15 Minutes Total Time: 30 Minutes

Everyone’s favorite chicken noodle soup gets an upgrade using cheesy tortellini! So comforting and easy to make for any night!

2 Tbsp. olive oil, divided 1 lb. boneless, skinless chicken thighs, cut into 1-inch chunks* Kosher salt and freshly ground black pepper 2 cloves garlic, minced 1 onion, diced 3 carrots, peeled and diced 1/2 tsp. dried thyme 1/2 tsp. dried oregano

5 c. chicken stock 2 bay leaves 1 (9oz.) pkg. refrigerated three cheese tortellini 2 zucchini, cut in half lengthwise then sliced crosswise 1 Tbsp. freshly squeezed lemon juice, optional 2 Tbsp. chopped fresh parsley leaves

Heat 1 Tbsp. olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Add remaining 1 Tbsp. oil to the stockpot. Add garlic, onion and carrots. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and oregano until fragrant, about 1 minute. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil.

Stir in chicken and tortellini; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes. Stir in zucchini until tender, about 2 minutes. Stir in lemon juice, if using, and parsley; season with salt and pepper, to taste. Serve immediately.

2 (12 oz.) cans chicken broth 2 c. colby jack cheese 1 Tbsp. cumin 2 c. crushed tortilla chips

Place chicken, beans, salsa, chicken broth, cumin and cheese in a large kettle.

Heat on medium until mixture is hot and cheese is melted. Add crushed tortilla chips as a topping. We also like to top ours with sour cream and avocados.

QUICK TIPS Garnish it

Add a little garnish to your soups or salads. Top them off with cheese curls made with a vegetable peeler.

Use a chocolate bar and a vegetable peeler to make chocolate curls to garnish desserts.

They will look extra special and tastier too!

Keep a pot from boiling over

Put a wooden spoon in a pot while boiling to prevent it from boiling over.

Make your own holiday backdrop Want to have a great backdrop for holiday photos but don’t want to spend a lot? Here’s a quick idea!

BY LORI MORK

1. Grab your old outdoor white lights (with white cords). If you don’t have any, they are fairly inexpensive to buy. You can use icicle lights and fill in with regular white lights as well.

2. Attach lights to a white wall using clear thumb tacks. If you don’t have white walls, you can find rolls of white paper at a craft store. Attach the paper to the wall and string the lights in front of it in a random pattern.

3. Place your subject three to five feet in front of the lights and try to get some natural light to fall on the subject’s face, preferably from a window.

4. If you have an advanced point and shoot camera, switch it to Aperture Priority, or, if that isn’t an option, switch it to Macro or Portrait mode. Turn off the flash.

5. Now get as close to the subject as you can and still be able to keep them in focus. If the camera has a zoom feature, zoom in as close as you can, then back

up as far as necessary to focus on the person.

This will put the lights out of focus and the white wires of the lights will blend into the white paper or wall and will give you that wonderful twinkly light background known as bokeh.

APPERTURE TIPS: The size of the aperture is important when trying to get a blurry background. A large f-number like f/32 is actually a smaller aperture and will make both the foreground and background come into focus.

A smaller f-number such as f/1.4 is a larger aperture and will make the background blurry, but keep the foreground in focus.

To create bokeh, or the twinkly out-of-focus lights, you need to use a smaller f-number, which is the larger aperture.

CHRISTMAS TRADITIONS 2016 | PG 15

Veggies and Sides

Scalloped Potatoes

Cheesy Zucchini

SUBMITTED BY BEVERLY WANDER | DETROIT LAKES, MN

SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN

4 Tbsp. butter 4 Tbsp. flour (heaping) 4 c. milk 10 c. potatoes, sliced

1 med zucchini 1/2 c. water 1 tsp. salt

1/2 tsp. Salt 1 large onion, chopped 1 lb. bacon, diced 1 lb. ham, diced

Make white sauce by melting butter in saucepan, add flour, gradually add milk.

Bring to a boil stirring with wire whisk until thick. Add potatoes, bring to boil, pour into casserole. Bake at 350°. 45 minutes or until potatoes are tender.

AuGratin Potatoes SUBMITTED BY MARSHA PARKER | DETROIT LAKES, MN 3 or 4 potatoes 2 c. shredded cheese

3/4 c. cream salt, pepper, and onion powder

Cook 3 or 4 potatoes in the microwave for about 6 minutes for 2 potatoes.

Cool the potatoes in the refrigerator. Peel the potatoes, and grate them. Grate the cheese. Layer in a casserole dish or baking pan sprayed with Pam potatoes, cheese, potatoes, cheese. Pour cream over all and bake for about 30-40 minutes. Can refrigerate before baking. If taking the potato mixture from the refrigerator it may take an extra 10 minutes to bake. Bake at 350°.

Cheesy Green Beans SUBMITTED BY NANCY LIVINGOOD | ROCHERT, MN GREEN BEAN MIXTURE: 4 (10 oz.) cans French-style green beans 6 Tbsp. butter 4 Tbsp. flour 1 tsp. salt 1/2 tsp. pepper TOPPING: 1/4 C melted butter

1 tsp. sugar 1/2 tsp. garlic powder 2 tsp. finely chopped onion 2 c. sour cream 1-2 c. finely shredded cheese

1-1/2 C. corn flake crumbs

Drain green beans and set aside. Melt 6 Tbsp. butter in a saucepan and whisk in flour. The mixture will become thick and bubbly. Add the salt, pepper, sugar, garlic powder and onion and cook for about I minute. Remove mixture from heat. Add sour cream to flour mixture and mix until smooth. Add green beans to sour cream mixture and mix. Place green bean mixture in a greased 9x13inch pan and top with shredded cheese. Melt 1/4 cup of butter in microwave.

Add corn flake crumbs and mix. Press corn flake mixture on top of cheese.

Bake at 350° for 30-40 minutes or until beans are bubbly and the crumbs are golden brown. (cover with aluminum foil for the first 15 minutes and then uncover for the remainder...) Serves 10-12 people.

PG 16 | CHRISTMAS TRADITIONS 2016

1 Tbsp. butter 2 Tbsp. milk 2/3 - 1 c. shredded cheddar cheese

Slice the ends off of your zucchini and use your spiralizer (as per the directions or guidelines your spiralizer suggests) to get “zoodles”. Chop zoodles into more bite size pieces like macaroni noodles. *If you don’t have a spiralizer thinly slice and chop to get noodles or use a cheese grater to get shreds. Add water & zoodles to a sauté pan, sprinkle salt over zoodles and bring to a boil. Boil and stir until water is almost completely evaporated and zoodles are soft. Reduce heat to low / medium. Add butter, milk, and cheese to the pan. Stir until fully combined. Add up to another 1/3 cup of cheese if desired until you get the consistency you desire. Serve up, add a little salt & pepper to taste if desired, and enjoy! *This recipe makes a side dish for 2 people. Feel free to double up if you are cooking for more.

Simple Sesame Noodles SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN 12 oz. fluid thin noodles, cooked and drained 1/4 c. soy sauce 2 Tbsp. sugar 4 cloves garlic, minced

2 Tbsp. rice vinegar 3 Tbsp. pure sesame oil 1/2 tsp. hot chili oil 4 Tbsp. canola oil 4 whole green onions, sliced thin

Whisk all ingredients (except noodles and green onions) together in a bowl.

Taste and adjust ingredients as needed. Pour sauce over warm noodles and toss to coat. Sprinkle with green onions and toss.

Serve in a bowl with chopsticks. Yummy!

Glazed Carrots SUBMITTED BY LORI MORK | ALEXANDRIA, MN 2 lbs. baby carrots 2 Tbsp. butter, melted 1/2 c. firmly packed brown sugar

1-1/2 tsp. cinnamon, ground 1/2 tsp. ginger, ground 1/2 tsp. salt

Spray inside of 4-quart slow cooker with no stick cooking spray. Add carrots and melted butter; toss to coat. Cover.

Cook on high 3-4 hours or until tender.

Meanwhile, mix brown sugar, cinnamon, ginger and salt in small bowl until well blended. Toss cooked carrots with brown sugar mixture in slow cooker just before serving. Serves 8.

Winners 2016recipe

1st

...and the winners are!

FIRST PLACE

Cobb Pasta Salad

Submitted by Marsha Parker of Detroit Lakes RECIPE FOUND ON PAGE 12

2nd SECOND PLACE

Buffalo Chicken Dip

Submitted by Karen Hart of Pelican Rapids RECIPE FOUND ON PAGE 7

3rd

THIRD PLACE

El Dorado Casserole

Submitted by Jean Hartl of Detroit Lakes RECIPE FOUND ON PAGE 21

Congratulations!

Thank you to all who took the time to submit your favorite recipes.

Happy Holidays to all of you from all of us at Detroit Lakes Newspaper!

CHRISTMAS TRADITIONS 2016 | PG 17

Main dish Ham and Bean One Pot

Very Best Meat Loaf

SUBMITTED BY BEVERLY WANDER | DETROIT LAKES, MN

SUBMITTED BY BEVERLY WANDER | DETROIT LAKES, MN

2 Tbsp. vegetable oil 1 red bell pepper, chopped 1 large onion, chopped 1 celery stalk, chopped 2 c. ham, cubed 2 (15 oz.) cans navy beans,

2/3 c. cracker crumbs 1-1/2 lb. ground beef 2 eggs well beaten 1/2 c grated onion 1 tsp. Salt 1/2 tsp. Sage

undrained 2 (15 oz.) cans black eyed peas, undrained 4 c. chicken broth 1 pkg. Oscar Mayer bacon bits 1/4 tsp. black pepper

Heat oil over medium high heat, add red pepper, onion, celery, stirring occasionally for 7-9 minutes or until tender. Stir in remaining ingredients. Bring to boil. Reduce heat to low and simmer, stirring occasionally for 30-40 minutes or until thickened

Porcupines

Combine all ingredients, mixing well . Press into loaf pan. Bake at 350°. for about 1 to 1-1/4 hour.

Taco Bake SUBMITTED BY PAM GENEREUX | DETROIT LAKES, MN

SUBMITTED BY OPAL VOIT | WAUBUN, MN 1 lb. ground round steak 1/2 c. uncooked rice 3 Tbsp. chopped onion 1 egg, beaten

1/8 tsp. Garlic powder 1/8 tsp. Pepper 4 Tbsp. brown sugar 1/2 c. catsup 1 tsp. Mustard

1 can tomato soup 1 small green pepper 2 Tbsp. butter Salt and pepper

1 pizza crust (or 10 biscuits) 1 lb. hamburger (cooked and drained) Onion chopped - add to hamburger 1 pkg. Taco seasoning

2 c. crushed doritos 2 c. cheddar cheese 2 c. mozzarella cheese 4 oz. sour cream

Mix meat, rice, one tbsp. onion, beaten egg and seasoning well, form into balls and brown. Dilute tomato soup with equal amount of water; add remaining onion and chopped green pepper, pour over meat. Cover and simmer for 1 hour at 325°. Serves 6

Bake crust or biscuits in a 9x13-inch pan at 350°. oven for 10-12 minutes. Add taco seasoning to cooked and drained hamburger. Add 1/4 c. water. Spread all meat onto crust. Layer 1/2 doritos, 1/2 both cheeses, 1/2 sour cream. Then layer again rest of doritos, cheeses and sour cream. Bake at 350°. For 15 minutes.

Chicken Cabbage Stir Fry

Wild Rice Casserole

SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN

SUBMITTED BY MARSHA PARKER | DETROIT LAKES, MN

3 chicken breast halves 1 tsp. oil of your liking 3 c. green cabbage, shredded 1/2 c. diced red bell peppers 1 Tbsp. cornstarch

1/2 c. uncooked wild rice 1/2 c. diced onion 1 can sliced mushrooms 1 (14-oz.) can of diced tomatoes 1/4 c. olive oil 1 to 1- 1/2 c. boiling water

1/2 tsp. ground ginger 1 tsp. garlic powder 1/2 c. water Soy sauce to taste

Cut chicken breasts into strips. Heat oil in a frying pan. Add chicken strips and stir fry over medium-high heat, turning constantly until done. Add cabbage and red peppers and sauté 2 minutes until cabbage is crisp-tender. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.

Stir sauce into chicken/cabbage mixture. Cook until sauce has thickened and chicken is coated, about 1 minute. Refrigerate leftovers within 2 hours. If you have any!! (You can add onions and red peppers to taste)

PG 18 | CHRISTMAS TRADITIONS 2016

1 c. shredded or diced sharp cheddar cheese Salt and pepper to taste 2 c. diced chicken or turkey – optional

Rinse and soak wild rice over night. Drain. Mix all of the ingredients together and put in a casserole. Bake for 1 hour covered and 1/2 to 1 hour uncovered, until liquid evaporates at 375°. You can increase the onions and mushrooms if you want. You could sauté fresh mushrooms and use those instead of canned mushrooms.

Pizza Hot Dish

Braised Short Ribs

SUBMITTED BY PAM GENEREUX | DETROIT LAKES, MN

SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN

16 oz. pkg. Wide egg noodles 1 can cheddar cheese soup 1 can pizza sauce 1 lb. hamburger (cooked and

8 whole beef short ribs Kosher salt and pepper to taste 1/4 cup all-purpose flour 6 pieces pancetta, diced (or bacon) 2 Tbsp. olive oil 1 whole medium onion, diced 3 whole carrots, diced

drained) Chopped onion 1 c. mozzarella cheese

Boil noodles for 10 minutes, drain. Add soup, pizza sauce, hamburger and onion. Stir all together and put into 10x10 baking dish. Bake at 350°. oven for 45 minutes. Add mozzarella cheese on top last 15 minutes.

Salt and pepper ribs, then dredge in flour. Set aside. In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease. Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium. Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid. Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.) Serve 2 ribs on bed of creamy mashed potatoes, spooning a little juice over the top.

Swiss Steak SUBMITTED BY PAM GENEREUX | DETROIT LAKES, MN 2-3 lbs. Round Steak Onion

2 whole shallots, peeled and finely minced 2 c. red or white wine 2 c. beef or chicken broth (enough to almost cover ribs) 2 sprigs thyme 2 sprigs rosemary

1 15oz. can tomato sauce 1 15oz. Can stewed tomatoes

Pound meat to tenderize. Put meat in roaster pan. Add onion and both cans of tomatoes, salt and pepper to taste. Bake in 350°. oven for 2 hours. Check occasionally.

Garlic Parsley Shrimp SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN 2 tbsp. extra-virgin olive oil 4 garlic cloves, grated 1 lb. shrimp, peeled and deveined Kosher salt

Taco Seasoning

Freshly ground black pepper 3 tbsp. butter 1/2 c. chopped parsley

SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN

In a large sauté pan over medium heat add olive oil and garlic; cook for 1 minute, stirring with a wooden spoon. Add shrimp, season with salt and pepper and cook for about 2 minutes on each side. Increase heat to medium-high and add butter. When butter begins to foam add parsley. Cook until parsley is crispy and shrimp is pink with browned edges. Transfer to a platter and serve over Jasmine rice.

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Mix in a small bowl. Then add to 1 pound of ground beef and add 3/4 c. water.

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1 Tbsp. chili powder 1 Tbsp. ground cumin 1 Tbsp. garlic powder

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CHRISTMAS TRADITIONS 2016 | PG 19

Crockpot Pot Roast

Crock Pot Chicken and Dumplings

SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN

SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN

3 lbs. beef chuck roast 2 Tbsp. Montreal steak seasoning (contains pepper, paprika, salt, parsley, and garlic) 1 Tbsp. kosher salt 1/2 tsp. black pepper 1 Tbsp. dried thyme 1 Tbsp. dried rosemary 2 Tbsp. flour 1 Tbsp. vegetable oil

2 Tbsp. tub margarine 2 boneless and skinless chicken breasts 1 onion, finely diced

1 lb. carrots, peeled and cut into large chunks 2 lbs. yellow potatoes, peeled and cut into large chunks 1 large onion, peeled and cut into large chunks 2 stalks celery, cut into large chunks 1 c. beef broth 2 Tbsp. cornstarch

Mix the Montreal seasoning, kosher salt, black pepper, thyme, and rosemary together to create a spice blend. Rub half of the seasoning mix into both sides of the roast. Pat on the flour. Heat the vegetable oil in a large skillet. Brown the roast on one side, then flip and brown the second side. Transfer the roast to a large crockpot. Add the carrots, potatoes, onion and celery. Sprinkle on more of the seasoning mix, reserving a small amount for taste adjusting after cooking is finished. Pour the beef broth over top. Put on the lid and cook the pot roast on low for 10 hours, or on high for 5 hours. When tender, take the pot roast out of the crockpot and place on a large serving platter. Scoop the vegetables out and arrange around the roast. To thicken the sauce into a gravy, remove 1/2 c. of the liquid from the slow cooker and whisk it into the cornstarch in a small pot.

Bring to a boil over medium heat, stirring until the cornstarch has thickened the sauce. Pour it back into the rest of the liquid in the crockpot and stir until mixed in. Taste and adjust the seasoning as needed, then pour some of the gravy over the roast. Serve the rest on the side in a gravy boat.

Zucchini-Tomato Casserole SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN 1 large onion diced, sauté in butter or margarine until soft Stir in 4 medium zucchinis (peeled

and cut up into chunks) Stir in 3 to 4 medium tomatoes (or canned stewed tomatoes)

Add: 2 tsp. sugar 1 tsp. salt

1 tsp. basil 1 tsp. oregano and simmer

Crush 20 Ritz crackers and add 1/2 to simmered tomato/zucchini mixture, then add 1/4 pound shredded cheddar cheese to simmered tomato/zucchini mixture. Place mixture into sprayed casserole and top with other 1/2 of crushed crackers and another 1/4 pound shredded cheese. Bake at 350⁰ for 15 to 20 minutes.

Tater Tot Taco Pizza SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN 1 (30-oz.) bag tater tot crowns 1 lb. ground beef 3/4 c. water 1/3 c. diced tomatoes

2 Tbsp. taco seasoning (1 packet) 1 Tbsp. minced onion 2 c. shredded cheese, divided 2 Tbsp. taco sauce

TOPPINGS: 1/2 c. shredded lettuce 1/2 c. crushed Doritos or tortilla chips

1/3 c. diced tomatoes 1/4 c. shredded cheese

Cover the bottom and sides of a greased 12-inch cast iron skillet or oven-safe pan with tater tot crowns. Bake at 425° for 15 minutes.

While the tater tots are baking, brown the ground beef and drain the fat. Add water, diced tomatoes, taco seasoning, and minced onion. Stir and cook for 3-4 minutes, until thickened. Remove the tater tots from the oven and flatten them with a spatula.Top with one cup of shredded cheese and the taco meat mixture.

Drizzle with taco sauce. Finish it off with another cup of shredded cheese. Bake for an additional 10-15 minutes at 425°.

Remove from the oven and top with shredded lettuce, crushed Doritos or tortilla chips, diced tomatoes, and shredded cheese.

PG 20 | CHRISTMAS TRADITIONS 2016

2 cans of cream of chicken soup 2 small packages of Grands Jr. biscuits (10 biscuits) Flour

Place margarine, chicken, onion and soup in sprayed crock pot and fill with enough water to cover (may use low salt chicken broth). Secure lid and cook for 5 to 6 hours on HIGH. About 30 minutes before serving, roll each torn biscuit piece in flour (this prevents them from sticking together), then drop them into the crock pot to cover the chicken. Replace lid and cook for the remaining 30 minutes.

Slow Cooker “Rotisserie” Chicken SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN This Slow Cooker “Rotisserie” Chicken recipe only takes a few minutes to prep, and then your slow cooker will do all of the work!

Prep: 5 Mins Cook: 4 Hours

Total: 4 Hours 5 Mins

1 whole chicken (about 4-5 lbs.), insides removed 1 Tbsp. smoked paprika 2 teaspoons salt 1 tsp. freshly-ground black pepper

1/2 tsp. garlic powder 1/4 tsp. onion powder (aluminum foil, or thickly-sliced onions or vegetables)

Rinse the chicken thoroughly and pat it dry with paper towels. In a small bowl, whisk together the paprika, salt, pepper, garlic powder and onion powder until combined. Rub the seasoning mix all over chicken – on the outside skin, the inside cavity, and (if you’re feeling brave) on the chicken breasts underneath the skin. Roll up a few small balls of aluminum foil (or thickly slice some onions, and/or veggies) place them on the bottom of your slow cooker bowl to serve as a “rack” for the chicken, so that it doesn’t have to cook in the juices that will accumulate in the bottom of the slow cooker. Place the chicken on top of the aluminum foil (or veggies), pressing it down a bit if need be for the lid to fit.

Cover and cook on low for 6-8 hours, or on high for 4-5 hours until the chicken is cooked through and reaches an internal temperature of 160° F. Carefully remove the chicken from the slow cooker (it may be so tender that it falls apart on you), discard the bones, and serve the chicken as desired.

Tamale Pie SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN 1 box JIFFY corn muffin mix 1 egg 1/2 c. sour cream 1/2 c. creamed corn 1/3 c. red enchilada sauce 1 onion, chopped 2 cloves garlic, minced 1 tsp. cumin

1 tsp. chili powder 1 lb. ground beef 1 c. cheddar cheese, shredded 1 c. Monterey Jack Cheese, shredded Small handful cilantro leaves, chopped (optional) Salt and pepper to taste

Preheat oven to 400° F. Prepare cornbread base. In a medium bowl, mix together corn muffin mix, sour cream and egg. Pour into a large cast iron skillet. Bake for 20 minutes, or until golden brown on top. Let cool slightly in pan.

Meanwhile, make your taco meat. Sauté onions over medium heat. Season with salt, pepper and spices and cook until soft. Add garlic and cook about 30 seconds. Add the ground beef and stir to break up meat. Season to taste and sauté until cooked through. Remove skillet from stovetop and drain excess fat.

Poke entire surface of cornbread with a fork. Pour enchilada sauce over the cornbread. Add the meat mixture and top with shredded cheese. Cover with foil and bake until the cheese is melted, about 20 minutes. Remove foil and broil until cheese begins to brown, about 5 minutes. Top with cilantro.

El Dorado Casserole SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN

3rd

#1 - 1 medium bag of corn chips #2 - 1 lb. ground beef 2 Tbsp. chopped onion 1/8 tsp. garlic salt or powder Brown #2 ingredients and add (2) 8-oz. cans tomato sauce and simmer. #3 - 1 c. cottage cheese 1 c. sour cream 1 c. slices black olives (1) 4-oz. can green chilies Combine all #3 ingredients in a separate bowl. #4 - 2 c. shredded cheddar cheese Spray casserole. Layer #1, #2, #3, #4 with half of each mixture and repeat layers. Bake 350⁰ for 40 minutes.

Mini Cheese Meatloaves

1 pound ground beef (or ground turkey) 1 pkg. low-sodium taco seasoning 4 oz. cream cheese 16 jumbo pasta shells

1- 1/2 c. salsa 1 c. taco sauce 1 c. cheddar cheese 1 c. Monterrey jack cheese

Preheat oven to 350°. Brown ground beef; add taco seasoning and prepare per package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells per package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together. Pour salsa on bottom of a 9x13-inch baking dish. Stuff each shell with 1-2 Tbsp. of the meat mixture. Place shells in 9x13-inch pan open side up.

Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes. After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed.

taste 1 tsp. salt 1/8 tsp. pepper

SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN

1 c. of shredded cheese

Combine all ingredients in a small bowl. Mix well. Store in a tightly closed container. Use approximately 2 Tbsp. taco seasoning mix for each pound of ground meat (or to taste). Add a little water if you like a more “saucy” taco mix.

2 Tbsp. chili powder 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. red pepper flakes 1/2 tsp. oregano

Mix above ingredients in a bowl.

Add: 1 pound ground beef

SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN

Homemade Taco Seasoning

SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN 2 c. cornflakes, crushed 8 oz. stewed tomatoes 1 egg Onion flakes or chopped onion per

Mexican Stuffed Shells

If you like more cheese, increase the amount. Shape into 5 or 6 small loaves and place on baking sheet. Bake at 350⁰ for 30 minutes. After the 30-minute cooking time, shredded cheese may be added to the top of the loaves and baked again until cheese is melted..

1 tsp. paprika 1 Tbsp. cumin 2 -1/2 tsp. salt (I used Kosher Salt) 2 tsp. pepper

Make the Most of Winter

with M State You’ll score big when you earn a degree at M State’s Detroit Lakes campus, where you can choose from a transfer degree or high-demand career programs. We’re affordable, we’re exible and we’re located right in your backyard.

Stop by the campus for a visit or arrange a personalized tour at minnesota.edu/visit and choose the Detroit Lakes Campus.

We look forward to showing you all we have to offer!

Spring semester begins January 9.

A member of the Minnesota State system, an Affirma�ve Ac�on/Equal Opportunity College.

Learn more. Earn More. minnesota.edu

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CHRISTMAS TRADITIONS 2016 | PG 21

Cookies and Bars

Heavenly Hash Bars

Crunchy Lemon Bars

SUBMITTED BY SANDI NICKOLAUSON | DETROIT LAKES, MN

SUBMITTED BY SANDI NICKOLAUSON | DETROIT LAKES, MN

1/2 c. butter 1 c. brown sugar 2 egg yolks 1-1/2 c. flour

1/2 c. shortening 1/2 c. powdered sugar 1 c. flour

1/2 tsp. salt 1/2 tsp. baking powder 1 tsp. vanilla

Cream 1st three ingredients, add lemon peel and egg yolk Bake 350°. 10 minutes in 9x13-inch ungreased pan

Mix and place in greased 9x13-inch pan SECOND LAYER: 2 egg whites - beaten stiff 1/2 c. dates, chopped 1 c. brown sugar

2 tsp. grated lemon peel 2 egg yolks

1-1/2 c. chopped walnuts 1/2 c. cherries - cut in half 1/2 c. coconut

Add rest of ingredients to egg whites, folding gently, spread on first layer Bake 325°. 30 minutes, cut when cool.

TOPPING: 2 egg whites 1/2 c. sugar

1 tbsp. lemon juice 1/2 c. chopped nuts (your choice)

Beat egg whites until stiff, gradually add sugar and juice. Fold in nuts, spread on baked crust, bake 25 minutes more.

Flourless Peanut Butter Cooky

Chocolate Peanut Butter Bars

SUBMITTED BY SANDI NICKOLAUSON | DETROIT LAKES, MN

SUBMITTED BY KAREN A. HANSON | DETROIT LAKES, MN

1 c. brown sugar 1 c. crunchy peanut butter 1 large egg

2 c. quick oatmeal 1-3/4 c. brown sugar 1-1/2 c. flour 1 tsp. baking powder 1/2 tsp. baking soda 1 c. butter

1 tsp. baking soda 1 tsp. vanilla 1 c. peanut butter chips

Mix 1st two ingredients well, add the rest, stirring only. Drop by teaspoon on baking sheet. Bake 350°. 10 minutes, cooky will puff while baking, let cool.

Sue’s Brownies SUBMITTED BY OPAL VOIT | WAUBUN, MN 1 c. sugar 1 (16 oz.) can chocolate syrup 4 eggs 1/4 lb. butter, melted

1 tsp. vanilla 1/2 tsp. baking powder 1 c. plus 1 Tbsp. flour 1/2 c. walnuts, chopped

Butter 15-1/2 x 10-1/2 x1 inch jelly roll pan. Set aside. Preheat oven to 350°.

Blend sugar, syrup, and beaten eggs. Add butter, vanilla, dry ingredients, and walnuts and combine. Spread batter in prepared pan and bake for 30 minutes.

Frost while hot.

FROSTING: 1-1/2 c. sugar 6 Tbsp. butter

6 Tbsp. Milk 1/2 c. semi-sweet chocolate chips

Combine sugar, milk, and butter. Bring to a boil on medium heat, stirring constantly. When mixture comes to a full boil, stop stirring and let boil for 30 seconds. Remove from heat and add chocolate chips. Stir until mixture reaches spreading consistency. Frost brownies.

PG 22 | CHRISTMAS TRADITIONS 2016

1 c. chocolate chips 1 egg, beaten 1 (14oz.) can sweetened condensed milk 1/2 c. creamy peanut butter

Heat oven to 350°. Combine oatmeal, brown sugar, flour, baking powder, baking soda in large bowl, cut in butter until mixture resembles fine crumbs.

Reserve 1-1/2 c. of mixture. Stir beaten egg into remaining crumbs mixture, press into bottom of 9x13-inch pan. Bake 15 minutes Stir together sweetened condensed milk and peanut butter until well combined.

Pour over partially baked crust. Stir reserved crumbs and chocolate chips, sprinkle on top. Bake additional 15 minutes.

Christmas Ice Box Cookies SUBMITTED BY RONALD WEKESSER | ROCHERT, MN 1-1/2 c. shortening 1 c. sugar 1 c. brown sugar 3 eggs 5 c. flour

1 tsp. cinnamon 1 tsp. salt 1 tsp. nutmeg 1 tsp. baking soda 1 c. English walnuts

Place in bread pan, refrigerate overnight. Slice 1/8” or so thick. Bake at 350°.

For 10 minutes.

Christmas Oatmeal Cookies SUBMITTED BY RONALD WEKESSER | ROCHERT, MN 2 eggs 1 c. sugar 1 c. brown sugar 1 c. shortening 3 c. oatmeal (regular) 2 c. flour 1 Tbsp. soda

1/2 cup b utter 2 1/2 cup s fl 1 cup sug our ar 2 tsp. bak ing powd er 2 eggs, b eaten 1 tsp. van illa 1 tbsp. cr eam

1/2 Tbsp. sale 1 Tbsp. vanilla 1 Tbsp. cinnamon 1/2 Tbsp. nutmeg 1 c. coconut 1/2 c. walnuts

Cream bu Add beate tter, add n eggs an sugar, an d cream. together d beat un and add, Sift flour til light. mixing w and bakin least one ell. Add g powder hour, then va nilla. Ch roll and cu ill dough t into any for at • Bake at shapes d esired.

400° for 10-12 min utes.

Roll dough into walnut size balls, flatten with fork. Bake at 350°.

Lunchroom Lady Brownies SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN 1 c. butter 1/2 c. cocoa, 2 c. flour, 2 c. sugar

Powdered Sugar Cookies

4 eggs 4 tsp. vanilla 1 c. chopped nuts

SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN Perfect for a festive Christmas cookie

Mix all together well. Pour in a greased 9x13-inch pan, bake 20-25 mins on 350.Check at 20 mins.

ICING: 1/4 c. softened butter 1/4 c. can milk (regular milk is fine) 1/4 c. cocoa

1 c. shortening or 1/2 c. margarine + 1/2 c. butter 1 c. powdered sugar 1 egg slightly beaten

3 c. powdered sugar dash salt

Mix all ingredients together and form into small balls. Crisscross with fork. (dip fork in water prior to pressing cookie to prevent sticking). Top with red and green Maraschino cherries (cut into smaller pieces). Bake at 350⁰ for 12 minutes. Do Not Overbake.

Mix all together & frost as desired.

Rocky Road Brownies

Mounds Bars

SUBMITTED BY PAM GENEREUX | DETROIT LAKES, MN 1 box Betty Crocker Orginal Supreme Brownie Mix 1-1/3 c. chocolate chips

SUBMITTED BY PAM GENEREUX | DETROIT LAKES, MN

1-1/3 c. mini marshmallows 3/4 c. nuts (chopped)

6 pack Hershey candy bars Whole graham crackers

Mix brownie mix as directed on box. Add 1/2 of chocolate chips. Pour into 8x8 pan. Bake at 350°. for time on box. Immediately after put marshmallows on top, add rest of chocolate chips and nuts. Cool for 2 hours.

1 box Lorna Doone cookies 2 (12 oz.) bags milk chocolate chips

Combine caramels and water in small pan, melt over low heat. Place shortbread cookies side-by-side on cookie sheet. Spoon a dab of caramel onto each cookie. Place in fridge until firm. Melt chocolate chips. Take cookies out of fridge and dip in chocolate. Cool to room temperature or put back in fridge to cool.

24 HOUR SERVICE

001346841r1

18672 HWY 59 • P.O. BOX 1323 • DETROIT LAKES, MN 56501

4 c. flour 1/2 tsp. salt 1 tsp. baking soda 1 tsp. baking powder

Mix all ingredients. Glob onto cookie sheet. Pat down lightly. Bake at 400°. oven for 8-10 minutes. Check and rotate pans. Frost with ButterCream frosting.

Makes 35 cookies.

TINJUM APPRAISAL COMPANY

T

Professional Appraisals and Consultant Service RODGER K. TINJUM

Residential • Commercial • Farm • Bottles Filled Motor Fuel • Keep Full Program Available

“Merry Christmas from Marv & Darla”

1 c. butter 1-3/4 c. sugar 2 eggs 1 c. sour cream 1 tsp. vanilla

T

PROPANE

218-847-3777

Layer graham crackers in bottom of cake pan, sprinkle coconut on top, pour sweetened condensed milk over all. Bake at 325°. For 25 minutes. Place Hershey bars on top and bake until melted.

SUBMITTED BY PAM GENEREUX | DETROIT LAKES, MN

SUBMITTED BY PAM GENEREUX | DETROIT LAKES, MN

DM

Coconut 1 can sweetened condensed milk

Sour Cream Cookies

Caramel Twix Bars 35 Kraft caramels 1/4 c. water

2 c. flour 1/2 tsp. soda 1 tsp. cream of tartar Vanilla or almond flavoring

ACCREDITED RURAL APPRAISER CERTIFIED FEDERAL GENERAL, MN 211 West Holmes, Suite 306, P.O. Box 1368, Detroit Lakes, MN 56502 (218) 847-3885

001450501r1

CHRISTMAS TRADITIONS 2016 | PG 23

Desserts Salted Peanut Cake

Blueberry Cream Pie

SUBMITTED BY SANDI NICKOLAUSON | DETROIT LAKES, MN

SUBMITTED BY MARSHA PARKER | DETROIT LAKES, MN

1-1/2 c. sugar 1 c. margarine (soft) 2 large eggs

2 tsp. Vanilla 1-1/2 c. sour milk

1 c. sour cream 2 Tbsp. flour 3/4 c. flour 1 tsp. vanilla 1/4 tsp. salt 1 egg

2 tsp. baking powder

Combine sour cream, flour, sugar, vanilla, salt, and egg in a large bowl. Beat with a mixer for 5 minutes until fluffy. Fold in blueberries. Pour into shell and bake at 400° for 25 minutes. Remove from oven. Combine flour, butter, chopped pecans. Stir with a fork. Sprinkle over the pie. Bake for an additional 10 minute. Remove from oven. Cool. Refrigerate. Serve cold.

Mix well and add to flour mixture.

FLOUR MIXTURE (Sift together): 3 c. flour Mix in: 1 c. chopped peanuts Bake 1 hour in greased 9x13-inch pan. Frost with your favorite frosting and sprinkle 1/2 c. salted peanuts

Date Pudding

WHEN COOL ADD: 1 c. sugar 1 Tbsp. Butter 1 egg

1 tsp. Soda

1-1/2 c. flour 1 tsp. Baking powder 1/2 c. walnuts

Bake in slow oven at 325°.

TOPPING: 1/2 of dates 1 c. sugar

3/4 c. boiling water

Cook for 5 minutes, add 1/2 c. walnuts, spoon over pudding in baking pan.

Yuletide Date Balls SUBMITTED BY SANDI NICKOLAUSON | DETROIT LAKES, MN 1 egg well beaten 1 c. sugar 1/2 c. butter 1/4 tsp. Salt

Banana Bread Pudding SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN

SUBMITTED BY RONALD WEKESSER | ROCHERT, MN 1 lb. dates chopped (divide in half) Add to one half of dates:

2 1/2 coup fresh blueberries 1 unbaked 9 inch pie shell 3 Tbsp. flour 1 1/2 Tbsp. butter 3 Tbsp. chopped pecans (optional)

1 (8oz.) pkg. chopped dates 2 c. Rice Krispies 1/4 c. finely chopped nuts 1 (8oz.) pkg. flaked coconut

Mix 1st five ingredients in saucepan, cook until dates are soft and mixture is thick. Cool mixture over cool (ice) water until cool enough to handle, add Rice Krispies and nuts, mixing quickly. Shape into small balls with buttered hands, roll in coconut.

PG 24 | CHRISTMAS TRADITIONS 2016

Total Time: Prep: 10 Min. Bake: 40 Min.

Yield: 6 Servings

4 c. cubed day-old French or sourdough bread (1-in. pieces) 1/4 c. butter, melted 3 eggs 2 c. milk 1/2 c. sugar

2 tsp. vanilla extract 1/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/2 tsp. salt 1 c. sliced firm bananas (1/4-inch pieces)

SAUCE: 3 Tbsp. butter 2 Tbsp. sugar 1 Tbsp. cornstarch

3/4 c. milk 1/4 c. light corn syrup 1 tsp. vanilla extract

1. Place the bread cubes in a greased 2-qt. casserole; pour butter over and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. 2. Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for 40 minutes or until a knife inserted near the center comes out clean. 3. Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup.

Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding. Yield: 6 servings.

Caramel Nut Fudge SUBMITTED BY OPAL VOIT | WAUBUN, MN 2 c. sugar 1 c. evaporated milk 28 Kraft caramels

2 c. chocolate chips 2 c. walnuts 1 tsp. vanilla

Combine sugar and evaporated milk. Bring to boil over medium heat and boil 1 minute. Add caramels and boil 4 more minutes. Remove from heat and add the chocolate chips, walnuts, and vanilla. Mix well and drop by teaspoons on waxed paper. Chill. Makes about 75 pieces

Panoche (Light Fudge) SUBMITTED BY OPAL VOIT | WAUBUN, MN 2-1/2 c. brown sugar 1 Tbsp. light syrup 3/4 c. milk Dash salt

1 Tbsp. butter or oleo 1 tsp. vanilla 1/2 c. nuts (broken)

Combine the sugar, salt, syrup, butter, and milk in a saucepan. Cook, stirring until the sugar dissolves until soft ball stage of 238°. Cool at room temperature until lukewarm (110°.) Add vanilla and beat until it holds it shape. Add the nuts and spread into a pan to cool.

Rhubarb Dessert SUBMITTED BY BEVERLY WANDER | DETROIT LAKES, MN CRUST: 2 c. flour 1 c. butter

4 Tbsp. powdered sugar (heaping) Salt (pinch)

Blend the above and pat into pan, bake for 15 minutes at 350°.

FILLING: 6 egg yolks, beaten 4 Tbsp. flour 2 c. plus 3 Tbsp. sugar

1/2 tsp. salt 1 c. cream

Mix together, add 7 c. diced rhubarb, pour over crust. Bake at 350°. for 50 minutes TOPPING: 6 egg whites 1/2 tsp. cream of tartar speck of salt

3/4 c. sugar 1 tsp. vanilla

Beat the egg whites until stiff, add Cream of Tartar and salt. Continue beating, add the sugar and vanilla, beat until stiff. Pour over rhubarb, bake until the egg whites are browned.

Sour Cream Pie SUBMITTED BY OPAL VOIT | WAUBUN, MN 1 c. raisins, ground (do not grind) 1 c. sour cream 3/4 c. sugar 2 eggs, beaten

2 tsp. cinnamon 2 Tbsp. vinegar Pinch of salt

Mix and bake in (ready made crust or your own). 1 egg white may be saved for meringue.

Cranberry-Apple Vanilla Buttermilk Cake with Pecans SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES, MN Total Time: 1 hour, 30 minutes

Yield: 1 cake

2-1/2 c. all purpose flour 2 teaspoons baking powder 1/4 tsp. salt 3/4 c. unsalted butter, room temperature softened 1-3/4 c. granulated sugar or cane sugar 3 large eggs

2 teaspoons vanilla extract 1 c. buttermilk 1 c. dried cranberries 1 Fuji apple, cored, peeled, and cubed 1 c. pecans, chopped powdered sugar (for decorating)

Special equipment: Use the bundt pan that measures 9 inches in diameter and holds 10 to 12 cups. Preheat oven to 350 F. Soak 1 cup of dried cranberries in 1 cup of boiling-hot water, covered. In a medium bowl, combine 2 and 1/2 c. flour, baking powder and salt. In a separate large bowl, add together the softened butter and sugar and mix, using mixer, on high setting for about 3 minutes until even consistency is reached. Add 3 eggs and 2 teaspoons of vanilla extract to the butter-sugar mixture and continue beating until wellincorporated and light in color. Now we’ll be adding flour mixture into the butter-sugar mixture in 3 gradual steps, instead of dumping all of flour at one time. If you dump all of flour mixture into your butter mixture at one time, it will be more difficult to stir and you won’t get a smooth texture. So, we’ll be adding flour and buttermilk in 3 additions: With your mixer on low speed, add 1/3 of flour mixture to butter-sugar mixture, beating just a little until all is well combined. Then follow by 1/3 c. of buttermilk. Add the second 1/3 of flour mixture, beating with mixer just to combine. Follow by the second 1/3 c. of buttermilk, beating just to combine. Finally, add the third 1/3 of flour mixture, followed by the final 1/3 c. of buttermilk. Again, beat just enough to combine.

Make sure to have your mixer on low speed while adding flour, otherwise flour might fly around your kitchen. Make sure to not overmix or overbeat, use mixer just to combine the ingredients. Drain the dried cranberries that you soaked in hot water and wring the water out of them. Dried cranberries now should be plump and juicy - it’s OK if they retain some water. Using spatula, fold in these dried cranberries (after you soaked them and drained them), chopped apple, and chopped pecans into the cake batter. Spray your cake pan with a Baking Spray with Flour (it’s a special spray that already has flour in it). The proper way to do it is to hold the spray vertically, and spray your clean and dried bundt pan along the top edges of the pan, going all the way to the bottom. Spray every single little detail, especially if your bundt pan has lots of fine detail. Pour batter gently into prepared bundt pan. Place the baking sheet in the preheated oven, and put the bundt pan on top. This ensures that if you have a bundt pan with edges like mine, the pan doesn’t slant. Bake at 350 F for about 1 hour, until toothpick comes out clear. Remove the pan from the oven, let it cool for 40 minutes on wire rack. And here are the tips on releasing the cake from the bundt pan: First of all, you should always use the Baking Spray with Flour and generously spray it all over inside your bundt pan before pouring the batter.

After your bundt cake is done baking, and the bundt pan cooled off for 40 minutes on the counter, place the bundt pan in the freezer for 20 minutes - it will still be quite hot to the touch (even after 40 minutes of cooling), so use kitchen gloves to handle the pan. Remove the pan from the freezer after 20 minutes, invert the bundt pan onto a serving plate, and let it sit inverted for a bit to let the gravity do the work (it could take as little as half a minute or as long as 20 or even 30 minutes, depending on your bundt pan). Then, gently lift bundt pan and your cake should be released. Sometimes, you will actually hear your cake release. Be patient. Sprinkle the cake with powdered sugar before serving.

Easiest Crockpot Peach Cobbler Ever SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN (2) 21-oz. cans peach pie filling 1 box vanilla cake mix

8 oz. butter or tub margarine 1/3 c. chopped walnuts

Place ingredients one by one in crockpot. Turn to High and cook for 2 to 2 1/2 hours. Mix after 30 minutes (optional)

CHRISTMAS TRADITIONS 2016 | PG 25

Raspberry Dessert SUBMITTED BY BEVERLY WANDER | DETROIT LAKES, MN 1ST LAYER: 1 pkg. regular Oreo cookies, crushed 2ND LAYER: beat together: 1 c. powdered sugar 1 (8 oz.) cream cheese 3RD LAYER: 2 pkg. Hershey’s white chocolate instant pudding

6 or 7 tart apples, p eeled, co 1 tbsp. le red and sl mo iced 1/3 cup su n juice gar 1 tsp. cin namon 3/4 cup q uick oats 1/2 cup fl our 1 cup ligh t brown su gar 3 tbsp. o il

3/4 c. melted butter

1 (8oz.) Cool whip

3 c. milk

4TH LAYER: 1-1/2 cans Wilderness raspberry pie filling

Com and pour into cass bine apples, lemo n juice, su erole dis pour ove h. Comb gar and r fruit mix ine remai ture. ning ingre cinnamon dients an • Bake at d 375° for 30 minutes.

5TH LAYER: 8 oz. cool whip

Caramels

Golden Butter Cake

SUBMITTED BY CANDACE OLSON | DETROIT LAKES, MN

SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN 1 (18 oz.) Golden Butter Recipe cake mix 1 (8 oz.) can mandarin oranges with the juice 3 eggs 1/2 c. oil

1 (16 oz.) container non-dairy whipped topping 1 box instant vanilla pudding 1 (16 oz.) crushed pineapple, drained

Combine cake mix, mandarin oranges, eggs, and oil. Beat for 4 minutes. Pour into sprayed pan(s) and back accordingly. 9x13-inch pan bake at 350⁰ for 30 to 35 minutes. 3 layer cake pans bake 350⁰ for 20 to 25 minutes. Mix whipped topping, pudding mix right from the box, and crushed pineapple together to fill the layer cakes or frost the 9x13-inch cake.

Rhubarb Bread Pudding SUBMITTED BY JEAN HARTL | DETROIT LAKES, MN 1-1/2 c. milk…scald and cool 2 eggs, beaten 4 slices toast, cubed 1 c. sliced rhubarb (or more)

1 c. sugar Dash of salt Sprinkle of cinnamon

Pour into sprayed 1 1/2 quart casserole, dot with margarine. Bake at 350° for 1 hour or until sets.

1 c. light corn syrup 2 c. brown sugar

2 sticks butter 1 can sweet cond. milk

Combine all in heavy saucepan, and bring to boil. Cook for 20 minutes, stirring constantly.

Pour into greased oblong pan, and cut when cool. Easy and delicious.

Pumpkin Pie Spice (make your own) SUBMITTED BY CANDACE OLSON | DETROIT LAKES, MN 4 Tbsp. cinnamon 2 tsp. ginger

1 tsp. nutmeg 1 tsp. cloves

Double or as desired.

QUICK TIPS Clumpy raisins

To unstick raisins that have clumped together, run under hot water in a sieve. Pat dry if necessary.

Or microwave for 40 to 60 seconds on medium power, checking every 10 seconds.

Help today for a better tomorrow!

Every day is a news day www.dl-online.com

001515782r1

Lakeland Mental Health Services www.lmhc.org • 218-847-1676 928 8th St. S. E. • Detroit Lakes, MN 56501

After-hours Emergency/Crisis Services 1-800-223-4512

PG 26 | CHRISTMAS TRADITIONS 2016

Give the gift of money

BY LORI MORK

There’s always that person on your holiday list that’s hard to buy for, especially teens. Money seems like an impersonal gift, but it’s something they all want, so here are some fun ways to give them just that.

SURPRISE MONEY JAR Try hiding some cash in a jar filled with candy. It’s simple and oh so easy.

Using some card stock, cut a piece that is as tall as the top of a clear jar and long enough to make a cylinder. Center the cardboard inside the jar and fill around the outer edge with candies such as jelly beans or M&Ms, making sure that no part of the cardboard is visible.

Now add money to the center of the jar, add a cover and a tag to make a simple, but welcome, gift.

ACCORDION MONEY BOX All this idea takes is a gift box and however much in paper money you wish to give.

Tape the bills together one the short ends, then fold them down into the box. Before closing the lid, tape the end of the top bill to the inside of the box.

When the box lid is lifted, the money will unfold up and out.

CANDY BOX MONEY In an empty candy box, tape or glue down individual candy cups to the bottom of the box. Add folded bills and coins to the individual cups, then cover with a sheet of tissue paper to help keep the money in place. Add the lid and a bow and you’re all set.

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TOO

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SELL IT! IN THE DETROIT LAKES NEWSPAPER CLASSIFIED SECTION

CALL 218-847-3151 or go to DL-ONLINE.COM TO LIST YOUR

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DETROIT LAKES

NEWSPAPERS 511 WASHINGTON AVENUE DETROIT LAKES, MN

CHRISTMAS TRADITIONS 2016 | PG 27

Gift Baskets

Movie Night Gift Basket

• Popcorn or homemade caramel corn • Popcorn boxes • Boxes of movie theatersize candy • Movie tickets or purchased movie • Gift card for renting movies

Fun ideas for quick gifts

Need to pull together a last- minute gift for someone?

Just find a container, such as a basket or crate, and fill!

Here are a few suggestions.

~ Book Lovers Gift Basket ~

~ Coffee Lovers Gift Basket ~ Coffee (beans or ground) Coffee Mugs (holiday or year round) To-go coffee cups Sugar Creamer Stir sticks

Homemade sweet treats such as biscotti, cookies, etc. Decorations - ribbons, ornaments Blanket, wool socks Audible gift card Sugar/creamer containers

Happy Holidays from all of us at BTD

Merry Christmas West River Dental Family and Cosmetic

John R. Jordan D.D.S. • Mark Runyan D.D.S. 1106 W. River Road Detroit Lakes

877-508-1900 Toll Free

218-846-1900 www.westriverdental.com

PG 28 | CHRISTMAS TRADITIONS 2016

BTD

001515221r1

from

Slippers Gift card to book store Book light Bookmark

1111 13th Avenue S.E. Detroit Lakes, MN 56501

(218) 847-4446

Fax: (218) 847-4448

www.btdmfg.com "First-class metalwork for World-class Brands"

001344037r1

Soft blanket Mug Hot Chocolate/Coffee Mixes Chocolate candy

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 arty P reservations now!

Great Gift Idea!

SPE A EAS K Y GIF T C AR

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We have accomodations for up to 400 people!

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

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CHRISTMAS TRADITIONS 2016 | PG 29

Main Street Restaurant Pie & Coffee

Serving wishes f up best Merry C or a very hristma s ! o!

To G

Monday-Friday 2-4pm $ 09

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Cheeseburger

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Gift Certificates make great gifts!

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Any Omelet $ 7 99

Hashbrowns, Toast and Coffee Mon-Fri 7am-11am

900 WASHINGTON AVENUE DETROIT LAKES • 847-3344 M-F 7AM-4PM • SAT 7AM-3:45PM SUN 8AM-1:45PM 001516962r1

PG 30 | CHRISTMAS TRADITIONS 2016

y r r Me s a m t s i Chr

001515024r1

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 TRADITIONS 2016 | PG 31

Are youDreaming

of a

White Christmas?

Or oak? Or cherry? Maybe add a little granite?

Whatever your dream may be...

DA R C Y & J E N S AV I G , OW N E R S

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PG 32 | CHRISTMAS TRADITIONS 2016