2013 Tasty Temptations “Best Cooks of Bluff Country”
A special publication of the Fillmore County Journal
www.fillmorecountyjournal.com
Page 2 • 2013 Tasty Temptations
The Best Cooks of Bluff Country 92 tried and tested recipes just in time for the holidays Judging by my waistline, Tuesday, October 29, was a good day. In collaboration with the Fillmore County Journal, Rushford Foods hosted the fourth annual Tasty Temptations Cooking Contest at the Preston Foods grocery store in historic downtown Preston, Minnesota. Contestants were competing in nine categories with an opportunity to win gift certificates to Harmony Foods, Preston Foods and Rushford Foods. First place winners walked away with $40 gift cards, second place boasted $20 gift cards and third place pocketed $10 gift cards. In total, there was over $630 in gift cards sponsored by Harmony Foods, Preston Foods and Rushford Foods. Of the 92 recipes appearing in this fourth annual special keepsake cookbook, there were 67 recipes prepared by contestants from Fountain, Chatfield, Preston, Harmony, Mabel, Canton, Wykoff and Rushford, for 19 judges to sample. The 19 judges consumed 67 bites of the best dishes in the area. You haven’t lived until you’ve grazed in a food judging competition. It’s like a timed progressive feast. I can’t recall who made it to the finish line first, but I think we all won in some way, shape or form. Of these dishes highlighted in this publication, I would recommend trying them all. As I said to the crowd of excellent and very patient cooks, “You are all invited to my house for Thanksgiving!” This publication and the recent cooking contest makes me thankful for many things that make this area unique. I am grateful to all of the cooks who put their time, energy and ingredients into their wonderful recipes. And, this event would not have been possible without the sponsorship of the prizes by Harmony Foods, Preston Foods and Rushford Foods. This publication, provided to over 13,000 households in the Fillmore County area and beyond, would not be possible without the support of the advertisers in this cookbook, so please show your appreciation by shopping with these local businesses. After all, these businesses are important to our local economy. Lastly, I want to thank all of our readers. You are the reason we feel compelled to bring people together and share all these great recipes. Cheers, and warm regards as you delight yourself in so many delicious adventures over the holidays. So much food, so little time. Jason Sethre
Publisher Fillmore County Journal
2013 Tasty Temptations Table of Contents Appetizers and Beverages................................. 4-5 Soups, Salads and Vegetables............................ 6-9 Main Dishes and Casseroles . ........................ 10-12 Meat, Poultry and Seafood ........................... 13-14 Breads and Rolls .......................................... 15-18 Pies, Pastries and Desserts .............................. 21-23 Cakes, Cookies and Candy . ......................... 25-27 Dips, Sauces and Spreads.................................. 28 Special Diet.................................................. 30-31
© 2013 Sethre Media Group, Inc. P.O. Box 496, Preston, MN 55965 507-765-2151 • www.fillmorecountyjournal.com
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Appetizers and Beverages Franks Redhot Buffalo Chicken Dip - 1st Place Marilyn Schreier, Preston, MN
Cranberry Feta Pinwheels - 2nd Place Denise Pagel, Chatfield, MN
8 oz cream cheese, softened 1/2 C blue cheese or ranch salad dressing 1/2 C Franks Redhot original cayenne pepper sauce or Franks Redhot Buffalo wing sauce 1/2 C crumpled or shredded mozzarella cheese 2 cans (12.5 oz each) Swanson white premium chunk chicken breast in water, drained
1-1/2 C sweetened dried cranberries, diced 8 oz cream cheese spread, softened 1 C crumbled feta cheese, broken up 1/4 C chopped green onion 4-5 burrito size wheat tortillas Marilyn Schreier
Heat oven to 325 degrees. Place cream cheese into deep baking dish. Stir until smooth. Mix in salad dressing, Franks Redhot sauce and cheese. Stir in chicken. Bake 20 minutes or until mixture is heated through; stir. Garnish as desired. Serve with crackers or veggies.
Combine all ingredients except tortillas, Denise Pagel mix well. Divide and spread mixture evenly among tortillas. Roll up tightly, wrap in plastic wrap. Refrigerate at least 1 hour (freezer works best). Cut into slices.
Taco Roll Ups - 3rd Place Kathy Scheevel, Preston, MN 8 oz cream cheese (room temperature) 8 oz sour cream 1 package taco seasoning 1 small can green chiles or I use a pepper or two from the garden (diced) 1 package taco flavored cheese-shredded 1 medium or large onion diced Soft tortilla shells
Kathy Scheevel
Mix the first four ingredients. Spread the mixture on the tortilla shells (like you are buttering bread) not too thick. Sprinkle onions and cheese over the cream cheese mixture. Roll up and put crease side down on a platter. Continue until you are out of the spread. Cover the platter with plastic and chill for 6 to 7 hours or overnight. Next day slice the end off of the roll and cut into bite size pieces. I don’t serve the end pieces to guests. Enjoy! You can omit the taco seasoning and add black olives for a change. Some people like to serve with salsa too!
Crab Rangoon Jill Neuzil, Canton, MN 1 pkg wonton wrappers 1 block cream cheese 3/4 small onion minced (or 2 T minced dried onion) 1/4-1/2 C immitation crab, chopped optional: 1 t minced chives or 1 t minced parsely Microwave cream cheese until soft. Add the rest of ingredients and stir. Put 1 T or less of cheese mixture on wonton wrapper and seal according to directions on the wrappers. Deep fry and enjoy!
2013 Tasty Temptations • Page 5
Appetizers and Beverages Boo Beverage Sue Hyke, Preston, MN
Pumpernickel Rye Pizza Bites Barb Yetter, Fountain, MN
2 C orange juice 2 C milk 2 pints orange sherbet 4 medium ripe bananas 2 C whipped topping 18 mini choc. chips
1 C grated cheese 1 small onion, chopped 1/2 C black olives, chopped 1/2 C (approx.) mayonnaise
In 4 batches, process orange juice, milk, sherbet, and bananas in a blender until smooth.
Cappuccino Mix Katie Detweiler, Harmony, MN 2 C coffee creamer 2 C french vanilla coffee creamer 2 C dry milk 3 T nestles quick 3/4 C instant coffee 1-1/4 C white sugar 1-1/4 C powdered sugar 2 t vanilla pinch salt Mix all ingredients together. Then use 2 or 3 heaping teaspoons mix to 1 cup of hot water.
Pizza by Scoop Karla Mullenbach, Chatfield, MN 8 oz cream cheese Spread on platter. Top with chili sauce, chopped green pepper, small amount chopped onion, sliced black olives, chopped canadian bacon, shredded mozzarella and shredded cheese.
Blend ingredients and spread on cocktail rye bread. Put in 350 degree oven until hot and bubbly, about 15 minutes. Hot Artichoke Cheese Dip Cristal Adkins, Mabel, MN 1 C mayonnaise (not Miracle Whip) 1 C grated parmesan cheese 1 C grated mozzarella cheese 1 can artichoke hearts, chopped (just canned, not marinated) 1-2 cloves garlic, crushed Mix all ingredients together and bake in a deep pie dish or 8x8 inch square baking dish at 350 degrees for 20 minutes. Serve hot with Wheat Thins, Triscuits or your favorite crackers. If it starts to cool, microwave for 30 seconds at a time until hot and bubbly. Refrigerator Pickles Ione Hallum, Rushford, MN 8 C of sliced cucumbers 1 C vinegar 1 t celery seed 2 C sugar (or less) 2 T canning salt 1 onion sliced Mix together solution in an ice cream pail, or large container occasionally over two days. After two days, can add to plastic container or glass jar. Keeps for up to six months.
Open 6 days a week
Bacon Wrapped Almonds Irma Faulkner, Rushford, MN Cook turkey bacon until done but not crisp. Drain. Cut bacon strips in thirds. Wrap almond in a bacon strip and fasten with toothpick.
Restaurant & Supper Club
Hwy. 52 & 16 • Preston, MN • 507-765-3388
evening specials Includes salad bar or tossed salad
Monday - CLoSEd TuESday - Ribeye Steak WEdnESday - Fish Fry - Bread basket, cole slaw, potato or salad bar ThuRSday - BBQ Pork Ribs FRIday - new york Strip or Pike SaTuRday - Prime Rib Sunday - new york Strip or Pike
Book your holidAy pArties soon! excellent lunch & evening dinner specials
Gift Certificates Available
Try our Plenty for $22!
Tuesdays ~ Thursdays ~ Sundays • 4pm to close! Choose 1 of the appetizers (onion rings, battered fried mushrooms, spinach dip, haystack onion rings or cheese curds) or 2 beverages (pop, milk, coffee or tea) and 2 of the entrees (shrimp, sirloin steak, ham steak, pork chop, haddock, bacon cheeseburger, turkey burger, chick-ka-bob, oriental chicken salad) Includes choice of potato, bread basket and a trip to salad bar ~ all for $22. no discounts apply to this special.
Page 6 • 2013 Tasty Temptations
Soups, Salads and Vegetables Slow Cooker Chicken Taco Soup - 1st Place Denise Pagel, Chatfield, MN
White Chicken Chili - 3rd Place Kortni Pierce, Harmony, MN
1 medium onion, chopped 16 oz can chili beans 15 oz can black beans 15 oz can whole kernel corn, drained 8 oz can tomato sauce 12 oz can beer 2-10 oz cans diced tomatoes with green chilies 1 pkg taco seasoning 3 whole skinless, boneless chicken breasts shredded cheese sour cream tortilla chips
3-4 cooked, cubed chicken breast 3 celery stalks 1 large green pepper 1 large onion 3 jalapenos 2 chicken bouillon cubes 2 cans cream of chicken soup Kortni Pierce 2 cans white navy beans (or northern beans) 1 pkg taco seasoning 8 oz sour cream season with garlic, chili powder and tabasco sauce
Denise Pagel
Place onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in crock pot. Add the taco seasoning and stir. Lay chicken breasts on top, press down slightly until covered by other ingredients. Set crock pot on low, cover and cook at least 5 hours. Remove the chicken and shred. Stir back into soup. Serve with shredded cheese, sour cream and crushed tortilla chips. Note: Can substitute browned hamburger for the chicken. Can also be made on the stove instead of crock pot.
BEST EVER Chicken Noodle Soup Deb Stortz, Mabel, MN 5 qts water 2 lb chicken (skin on) breasts 1/4 t pepper 1 t sugar Wyler’s Chicken Bouillon Granules (I use 1/2 of a 3.75 oz jar) 2 lb carrots, sliced whole bag of celery, sliced 1 bag Reames Frozen Noodles
Pear and Lime Salad - 2nd Place Barb Yetter, Fountain, MN 1 pkg lime Jell-O 8 oz pkg cream cheese 1-3/4 C pear juice 1 qt diced pears 1/2 pint whipping cream 1 C pecans, chopped
Chop and simmer celery, green pepper, onion, jalapeno and chicken bouillon cubes in fry pan with a little water. Mix all ingredients in a crock pot. Add milk until desired consistency. Top with mozzarella when done.
Barb Yetter
Bring pear juice to a boil. Add Jell-O; then pour over mashed cream cheese a little at a time. Mix well until smooth and creamy. When cool add pecans, whipping cream and the diced pears. Pour into a mold or 8x8 inch glass pan.
Put all ingredients except noodles in a large pot and cook on stove top on medium-high heat for an hour. Remove chicken and discard skin and bones. Add cut up chicken back to pot. Add frozen noodles and cook for a half hour. Turn on low heat and cover. Cook on low for 2 hours and serve. Makes awesome leftovers!
Scalloped Corn Ione Hallum, Rushford, MN 1 can of cream style corn 1 can of whole kernel corn 4 eggs salt and pepper 1/2 stick of oleo 2 whole crackers, crushed fine Mix and add milk only if it appears dry. Bake 1 hour or more at 350 degrees.
2013 Tasty Temptations • Page 7
Soups, Salads and Vegetables Scalloped Potatoes Ione Hallum, Rushford, MN
Cheeseburger Soup Katie Detweiler, Harmony, MN
Peel and cut up potatoes in thin slices. Add some Lawry’s seasoned salt, a little onion salt, small amount of butter or oleo. (Milk to cover potatoes, add small amount of water to this milk.) Some use half & half or whipping cream. The water keeps the milk from turning. Bake in slow oven 325 to 350 degrees.
4 T butter 3/4 C chopped onions 1/2 lb ground beef 1/4 C flour 3 C chicken broth 3/4 C shredded carrots 3/4 C diced celery 4 C diced potatoes 1 t dried basil 1 t dried parsley 3/4 t salt 1/8 t pepper 1-1/2 C milk 8 oz Velveeta cheese 1/4 C sour cream
Broccoli Salad Jill Neuzil, Canton, MN 4 C broccoli florets 10 slices bacon, crisp-cooked, drained and crumbled 1 C light raisins or raisins 1/2 C chopped red onion 1 C mayonnaise 2-4 T sugar 2 T red wine vinegar In a large bowl combine broccoli, bacon, raisins and onion. Set aside. In small bowl combine mayo, sugar and vinegar. Toss dressing with broccoli mix. Cover and chill at least 1 hour. Serves 10.
Melt butter in pan; add the chopped onions and saute. Next add the ground beef and fry until brown. Add 1/4 cup flour and stir until bubbly then stir in the chicken broth, shredded carrots, diced celery, potatoes, basil, parsley, salt, pepper and boil until vegetables are nearly soft then add milk, cheese and sour cream. Heat to boiling point and serve.
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Soups, Salads and Vegetables Kugelis Jill Neuzil, Canton, MN
Potato Salad Marilyn Schreier, Preston, MN
16 oz pkg bacon, cut up 2 C chopped onion 6 beaten eggs 1 C evaporated milk 1/2 C butter, melted 1/2 t salt 1/2 t pepper 5 lb potatoes (about 15) peeled and shredded sour cream & bacon bits
5 lb potatoes - cooked & peeled 5-6 boiled eggs 1 chopped onion 2-1/2 C Miracle Whip 3 T mustard 3 t sugar 1/4 C milk or less salt & pepper to taste
Preheat oven to 425 degrees. In large skillet cook bacon until crisp. Drain, reserve drippings. In same skillet cook onions in some of the dripping until tender. In large bowl combine eggs, milk, butter, salt and pepper. Stir in bacon, onions and potatoes. Grease 9x13 inch baking pan with reserved bacon drippings. Pour potato mixture into pan. Bake 45-55 minutes until golden brown. Let stand for 10 minutes. Cut into squares. Serve with sour cream and bacon bits. Serves 12.
Cut potatoes into slices, along with eggs. Chop onion into small pieces. Mix Miracle Whip, mustard, sugar and milk together; pour over potatoes. Then stir in some of the egg slices and leave some to garnish the top of the salad. Use salt and pepper as needed.
2013 Tasty Temptations • Page 9
Soups, Salads and Vegetables Vegetable Soup Karla Mullenbach, Chatfield, MN
Grape Salad Cristal Adkins, Mabel, MN
1 head cabbage, chunked 5 lb potatoes 3 bags green beans 4-5 celery stalks 2 bags carrots, chunked 8 qts ripe tomatoes, peeled and chunked 4-5 medium onions 1 t pepper 1/4 C salt 4 T minced garlic 1/4 C sugar 5 qts water
This is also known at our house as “frog eye” salad. The first time I made it, I served it in a clear glass bowl. As the grapes pushed against the glass, my middle daughter thought for sure it looked like frog eyes looking out of the bowl!
Add leftover beef or leave out. Cook slow for 1-1/2 to 2 hours until potatoes and carrots are done.
Cheese Soup Jill Neuzil, Canton, MN 4 C chicken broth 2-1/2 C cubed potatoes 2 C water 1 C finely chopped celery 1/2 C chopped onion 1 pkg (16 oz) frozen mixed broccoli, cauliflower and carrots 2 C (10-3/4 oz) cream of chicken soup 1 lb Velveeta cheese, cubed In a dutch oven combine broth, potatoes, water, celery and onion. Bring to boil; reduce heat. Cover and simmer for 30 minutes. Stir in veggies and return to boil; reduce heat. Cover and simmer 15 minutes more. Stir in cheese and cook over medium heat until cheese melts. Serve hot. Serves 16.
1 lb each red and green seedless grapes 3/4 C brown sugar 1 12 oz container of Cool Whip, thawed 1 C sour cream 1/2 C slivered almonds Combine brown sugar, Cool Whip and sour cream. Stir in grapes until grapes are well coated. Sprinkle top with slivered almonds. Refrigerate (overnight is best). Stir in almonds right before serving.
French Style Green Bean Casserole Ione Hallum, Rushford, MN 1 large can of french style green beans (drained) 1 can of cream of mushroom soup Some Kraft Cheez Whiz Cheese Put drained green beans in a casserole. Heat cream of mushroom soup and 3 T of Cheez Whiz. Stir until it’s melted and pour over green beans. And in oven in the last five minutes of baking, add one small can of dried onion rings.
Apple-Cabbage Slaw Ruth Eickhoff, Wykoff, MN 2 T mayonnaise 2 T plain low-fat yogurt 1/2 T lemon juice 1 T honey 1/4 t celery seed 1/8 t pepper 2 C cabbage, shredded 1 1/2 C apples, chopped Mix together all dressing ingredients and toss with cabbage and apples. Yields 8 servings.
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Page 10 • 2013 Tasty Temptations
Main Dishes and Casseroles Buffalo Chicken Pasta Bake - 3rd Place Marilyn Schreier, Preston, MN
Cheesy Chicken Tater Tot Casserole - 1st Place Denise Pagel, Chatfield, MN 32 oz bag frozen tater tots 3 oz bag Oscar Meyer Real Bacon Pieces 1 lb boneless, skinless chicken breasts, cooked & diced 2 C shredded cheddar cheese 3/4 C milk regular size can cream chicken soup salt & pepper to taste
Denise Pagel
Spray crock pot (or baking dish, with Pam cooking spray). Be sure to spray up the sides as well. Layer 1/2 of the tater tots, 1/3 of the bacon, 1/3 of the cheese. Add all the diced chicken on top. Sprinkle on some salt and pepper if desired. Next, layer another 1/3 bacon pieces, 1/3 cheese and rest of tater tots. Add the remaining bacon and cheese. Combine soup and milk and pour over all. Bake at 350 degrees for 60-90 minutes; covering during first hour of baking time. This can also be made in the crock pot on low for 4-5 hours.
Simply Delicious Lasagna - 2nd Place Irma Faulkner, Rushford, MN 12 lasagna noodles 2 T olive oil 1 lb ground beef 1 24 oz jar of marinara sauce (Prego) 1 large egg 1 C ricotta cheese 2 C cottage cheese 1/2 C grated parmesan cheese 2 C shredded mozzarella cheese
1 16 oz box penne pasta, cooked and drained 3 boneless, skinless chicken breasts, cubed & cooked 1/2-1 C Franks Hot Sauce 3/4-1 C ranch dressing 1-2 C shredded cheese (colby jack or cheddar)
Marilyn Schreier
Preheat oven to 350 degrees and prepare a deep dish. Mix together hot sauce and ranch. In separate bowl mix chicken, pasta and cheese. Pour sauce over all and mix well. Pour everything into prepared dish. Sprinkle cheese (if desired) and bake 20 to 25 minutes. Chicken Casserole Ione Hallum, Rushford, MN 1 can of condensed soup (undiluted), chicken or cream of mushroom 1/2 t of salt 2 C of cut-up cooked chicken 1-3/4 C water 1 C vegetables, drained 1-1/3 C minute rice, uncooked Combine all ingredients in a large skillet. Bring to a boil, reduce heat. Simmer for 5 minutes. Note: When putting in 1 C of vegetables make sure to drain the water off.
Irma Faulkner
Bring a large pot of salted water to a boil. Cook pasta until tender. Drain, lightly oil and set aside. In a medium sauce pan, saute the meat until no longer pink. Add marinara sauce to the meat. In a medium bowl, blend ricotta cheese, cottage cheese, egg 1/4 cup of parmesan cheese, set aside. Coat a 9x13 inch baking dish with olive oil and spread 1 C of the sauce mixture on the bottom. Top with lasagna noodles. Spread cheese mixture on the noodles and layer on 1 C of the sauce mixture. Sprinkle 1/2 C mozzarella cheese over this. Repeat this process starting with the noodles and finish with parmesan & mozzarella cheese. Preheat oven to 350 degrees and bake for 45 minutes until hot and bubbly.
Taco Burgers Kathy Scheevel, Preston, MN 1 lb hamburger 1 package taco seasoning mix Water according to taco seasoning package Sliced green olives Minced onions Cheddar cheese and/or mozzarella cheese Taco sauce Sour cream Chopped tomatoes Hamburger buns Brown the hamburger. Add the taco seasoning mix and water according to directions, let simmer. Separate the hamburger buns and lay on the broiler pan faced up. Spread hamburger and taco seasoning mix on top. Add onions, olives and cheese. Put under broiler for a few minutes to heat and the cheese melts. Serve warm with taco sauce, sour cream, and tomatoes (if desired). This is quick and easy supper. Serve with a salad or veggies.
2013 Tasty Temptations • Page 11
Main Dishes and Casseroles Egg Rolls Jill Neuzil, Canton, MN
Breakfast Casserole Katie Detweiler, Harmony, MN
1 pkg egg roll wrappers 1 small head of cabbage 1 carrot 1 rib of celery 1/2 onion
9 slices of bread, cubed 1 lb bacon or sausage 1 medium onion, chopped 1 green pepper, chopped 1/2 C butter 1 can mushrooms 3/4 lb grated cheese 8 oz cream cheese (cubed) 8 eggs 2 C milk salt and pepper
Chop fine or shred in processor. Optional: chicken, ground pork, mushrooms or sprouts. Then add 1/2 t ginger, 1 t soy sauce, 1/2 t pepper, and 3/4 t garlic powder. Mix well and microwave covered on high about 5 minutes. Cool. Roll up 1/2 C mixture in egg roll wrapper according to direction on wrappers. Deep fry and serve with soy sauce, mustard or sweet-n-sour sauce for dipping.
Saute the onions, green peppers, bacon and mushrooms in butter. Mix eggs, milk, salt and pepper in a bowl. In a 9x13 inch pan, layer the bread, vegetables and meat, cheddar cheese, and cream cheese. Pour egg mixture over all. Bake at 350 degrees for 1 hour.
For a quick dessert you can use pie filling instead of cabbage mix and serve with ice cream.
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Page 12 • 2013 Tasty Temptations
Main Dishes and Casseroles Meatball Stew Ruth Eickhoff, Wykoff, MN
Pizza Rigatoni Hot Dish Cristal Adkins, Mabel, MN
1-1/2 lb ground beef 1 C soft bread crumbs 1/4 C onion, finely chopped 1 egg, beaten 1/2 t marjoram 1 t salt 1/4 t thyme 2 T cooking oil 1 can tomato soup 1 can condensed beef broth 4 medium potatoes, pared and quartered 4 carrots scraped and cut into chunks 8 small onions 2 T parsley (chopped)
1-1/2 lb bulk sausage 3 C uncooked rigatoni noodles 4 C shredded mozzarella cheese 1 can cream of mushroom soup, undiluted 1 small onion, chopped 23 oz pizza sauce 1 3-1/2 oz package sliced pepperoni 1 can pitted black olives, sliced in half
Combine first 7 ingredients. Shape into 24 meatballs. Brown meatballs in oil in a 4 quart dutch oven. Remove as they brown. Combine soup and broth in dutch oven. Add meatballs and vegetables. Bring to a boil; cover and simmer for 30 minutes or until vegetables are tender. Add parsley. Makes 6 to 8 servings. Chicken Casserole Barb Yetter, Fountain, MN 1-1/2 C minute rice 1 can cream of celery soup 1 can cream of chicken soup 1 C milk 1 cut up chicken or chicken parts of your choice 1 pkg dry onion soup mix Sprinkle 1-1/2 C minute rice in bottom of 9x13 inch greased pan. Heat 1 can cream of celery soup, 1 can cream of chicken soup and 1 C of milk. When well blended pour over rice. Arrange 1 cut up chicken or (like parts) over this and sprinkle one package of dry onion soup mix over chicken. Cover and bake for 2-1/2 hours at 350 degrees.
Cook sausage with onion & drain. Remove from heat & add olives. Cook pasta according to package directions & drain. Combine pizza sauce and cream of mushroom soup. In a 5 quart crock pot layer 1/2 sausage mixture, pasta, pepperoni, pizza sauce mixture & cheese, repeat layers. Cover and cook on low for 4 hours.
2013 Tasty Temptations • Page 13
Meat, Poultry and Seafood Hot Turkey Sandwiches - 1st Place Denise Pagel, Chatfield, MN
Southwest Meatloaf - 3rd Place Irma Faulkner, Rushford, MN
14-16 lb turkey 1 stick butter 1 can cream of mushroom soup 1 can cream of chicken soup 1 envelope Lipton onion soup mix (dry) 1 can chicken broth, divided hamburger buns
1-1/2 lb lean ground beef 1/4 C oats, quick or old-fashioned, uncooked 1/2 C prepared mild chunky salsa 1 egg 2 t chili powder Irma Faulkner 1-1/2 t ground cumin 1/2 t salt 3/4 C prepared mild chunky salsa 3/4 C shredded cheddar cheese
Denise Pagel
Generously coat turkey with butter; also getting under the skin. Place remaining butter into cavity. Cook according to directions. Shred turkey when cool enough. Place in roaster or large crock pot that has been sprayed with Pam. In saucepan, combine cream soups, dry soup mix and 1/2 cup chicken broth. Heat mixture on stove until warm. Pour over shredded turkey and stir until combined. Serve on buns when warmed through in crock pot. Add additional chicken broth as needed during cooking time. You can also make this ahead and freeze in zip-lock bags for future gatherings with family.
Ragu No-Fry Chicken Parmesan - 2nd Place Marilyn Schreier, Preston, MN 4 boneless, skinless chicken breast halves (about 1-1/2 lb) egg 3/4 C Italian seasoned bread crumbs 26 oz jar Ragu sauce (traditional) 1 C shredded mozzarella cheese Marilyn Preheat oven to 400 degrees. Dip chicken Schreier in egg, then bread crumbs, coating well. In 9x13 inch glass baking dish, arrange chicken. Bake uncovered for 20 minutes. Pour Ragu sauce over chicken, then top with cheese. Bake an additional 10 minutes or until chicken is no longer pink. Serve, if desired, with hot pasta.
Preheat oven to 350 degrees. Mix the first 7 ingredients gently but well. Shape into a loaf and place in a shallow baking pan. Bake 1 hour and 15 minutes or until meatloaf tests done. Remove meatloaf from oven, top with salsa and cheese. Return to oven, continue baking about 3 minutes or until cheese melts.
Microwave Hamburger Ione Hallum, Rushford, MN 1 lb ground beef 4 t minced onions 4 t mustard 1-1/2 T Worcestershire sauce 2 t horseradish In a large bowl, combine all ingredients. Mix well. Shape into 4 patties. Line a microwave safe plate with several paper towels, place the patties on top. Cover with a paper towel or waxed paper. Microwave on high for 4 minutes. Turn patties over, change towel if necessary. Microwave second side for 4 minutes.
Mexican Pork Tenderloin Kathy Scheevel, Preston, MN 1-1/2 lb pork tenderloin salt and pepper 16 oz jar salsa 1 can corn (drained) olive oil for cooking
Lisa Stensrud, DPT 212 Fillmore St. W, Preston, MN Phone: 507.867.8007 • Fax: 507.867.8018
Sprinkle the meat with salt and pepper. Brown the tenderloins on all sides. Set in cake pan or tin pan. Pour on jar of salsa and corn on top of meat and cover with tin foil. Bake at 350 degrees for 45 minutes or until done. Let meat rest 5-10 minutes. Slice and serve. This can also be done on the grill for extra smoky flavor.
Page 14 • 2013 Tasty Temptations
Meat, Poultry and Seafood Raspberry Turkey Sue Hyke, Preston, MN
Crescent Chicken Cristal Adkins, Mabel, MN
1/3 C raspberry jam, chilled 1 T dijon mustard, chilled 1/2 C salsa
4 boneless skinless chicken breasts, cooked and cubed 1 3 oz package Philadelphia Cream Cheese, softened 2-3 T milk 1/4 t garlic salt 1/8 t black pepper 1 tube Pillsbury Refrigerated Crescent Rolls 1/4 C parmesan cheese 1/4 C butter, melted
Mix together. Pour over turkey breasts. Baked uncovered at 325 degrees for 1-1/2 hours. Brush on last 15 minutes. Can grill or use a crock pot too.
Mock Steak Katie Detweiler, Harmony, MN 1 lb hamburger 1 C white crackers (crushed) 1 C milk salt, pepper, onion, and garlic salt to suit taste 1 10-3/4 oz can cream of mushroom soup 1 10-3/4 oz can milk
In a bowl, mix cooked chicken, cream cheese, milk and salt and pepper. Spread the package of crescent rolls onto a baking sheet and separate into 4 rectangles. Seal the perforations that are diagonal on the rectangle. Place equal amounts of the chicken mixture on each of the 4 rectangles. Pull the 4 corners up together and seal together, overlapping to form an enclosed bundle. Brush the top of the crescents with butter and sprinkle with parmesan cheese. Bake at 375 degrees for 20-25 minutes or until golden on top.
Mix together hamburger, cracker crumbs, 1 cup milk and seasonings. Press in pans, cover and refrigerate overnight. Cut in squares, roll in flour, and brown slowly (fry in butter). Put in roaster and pour cream of mushroom soup mixed with 1 can milk on top and bake for 1 hour. When done, top each piece with a slice of Velveeta cheese and let melt.
Lanesboro Local Cod Fillets with Cucumber Dill Sauce Barb Yetter, Fountain, MN 1 to 1-1/2 lb cod fillets 2 T lemon juice Place fish in shallow, non-stick, sprayed baking pan. Sprinkle with lemon juice. Bake at 400 degrees for 20 minutes or until done. Sauce 1 medium cucumber, unpared and sliced 1/2 t dill weed 4 green onions, chopped 1 C plain low-fat yogurt lemon wedges In a blender, puree cucumber, dill weed, and onions. Combine with yogurt. Pour into a small saucepan and heat over low heat just to simmer. Do not boil. When fish is done, drain liquid from pan. Top fish with sauce and garnish with lemon wedges.
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2013 Tasty Temptations • Page 15
Breads and Rolls Blueberry Lemon Bread - 1st Place Kay Bigalk, Harmony, MN
Raspberry Swirl Sweet Rolls - 2nd Place Jeanette Schmidt, Preston, MN
1/2 C butter 1-1/2 C sugar 2 t baking powder 1/2 t salt 2 eggs 2 C flour 1/2 C milk 1-1/2 C blueberries 1/4 C lemon juice 1/3 C white sugar
Dough 1 C milk 2/3 C white sugar 2 packets dry yeast 1 stick butter, softened 2 eggs 1/2 t salt 4-1/2 C white flour
Kay Bigalk
Beat together butter and sugar, then add baking powder and salt. Add eggs one at a time and stir well. Add flour and milk alternately. Stir in blueberries gently, pour into 9x9 inch pan or a loaf pan, and bake for about one hour. When the bread has finished baking, prick the top with a fork. Brush lemon juice and sugar mixture on top.
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Filling 10 oz package frozen raspberries (not thawed) 1/4 C plus 2 T white sugar 1 t cornstarch Glaze 1 C powdered sugar 3 T half & half 1 T melted butter Heat milk until lukewarm - about 95 degrees. Stir in sugar and yeast. Cover and let stand until yeast is foamy 5-10 minutes. Add butter, eggs & salt. Add flour and beat at medium speed until soft dough forms using a dough hook. Increase speed to medium high and beat about 10 minutes more. Transfer dough to lightly floured surface and knead for about 2 minutes. Then transfer dough to lightly greased bowl & cover & let stand until doubled in size, 1-2 hours. Line bottom of 9x13 inch pan with parchment paper. Then roll dough out to a 10x24 inch rectangle. Toss the frozen raspberries with sugar and cornstarch. Sprinkle dough with sugar and spread raspberry filling over dough. Tightly roll up dough to form a 24 inch log and cut into 16 even rolls. Arrange them in baking pan, cut side up. Cover and let rise about 2 hours. Preheat oven to 400 degrees. Cover rolls with foil and bake for about 25 minutes. Cool and make glaze and pour over rolls.
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Page 16 • 2013 Tasty Temptations
Breads and Rolls Pistachio Bread - 3rd Place Barb Yetter, Fountain, MN
Cornmeal Flat Bread Ione Hallum, Rushford, MN
Makes 2 9x5x3 inch bread loaf pans
1 C cornmeal 2 C white flour 2 C cream 1/4 t salt
Preheat oven to 325 degrees 1 (3-5/8 oz) instant pistachio pudding mix 1 (18-1/4 oz) white cake mix-without pudding 1 C sour cream 1/4 C water 1/4 C vegetable oil 4 large eggs, slightly beaten 3/4 C chopped pecans or walnuts (optional)
Barb Yetter
Topping: 3 T sugar and 1 T cinnamon Combine pudding mix and cake mix in bowl. Add sour cream, water, oil, beating well with electric mixer. Add eggs and beat well. Grease and flour loaf pans. Pour 1/4 of the batter into each pan, dividing evenly between pans. Combine sugar and cinnamon for topping. Sprinkle 1 T of topping mixture on batter in each pan. Top evenly with rest of batter. Sprinkle 1 T topping over each bread and then top with nuts. Pressing gently into batter. Bake 1 hour or until bread tests done. Leave in pan 10 minutes to cool.
Oatmeal Bread or Buns Ione Hallum, Rushford, MN 1 C oatmeal 1 t salt 2 C boiling water 1 pkg yeast 1/3 C shortening 1/4 C sugar 1/4 C molasses 5 C flour Pour (water) over the oatmeal and salt. Cool to lukewarm. Add 1 pkg of yeast. Dissolve in a little lukewarm water. Add 1/3 C shortening (melted lard or oleo), 1/4 C sugar (I use less), 1/4 C of molasses, 5 C of flour (I use more). Knead down. Bake 35 minutes at 350 degrees.
Mix all ingredients and divide dough into portions. Dust board with flour and roll each into a square piece. Cut real thin, “thinner the better”. Bake on a lefse grill.
Applesauce Muffins Ione Hallum, Rushford, MN 1/2 C butter or margarine (softened) 1 C sugar 1 egg 1 C applesauce 2 C flour 1 t cinnamon 1/2 t nutmeg 1 t baking soda 1/4 t salt 1/2 C of chopped nuts In a large mixing bowl, beat together butter and sugar at medium speed with electric mixer until blended. Blend in egg and applesauce in a medium bowl, combine flour, cinnamon, nutmeg, baking soda and salt. Add butter mixture, mix well, spoon butter into prepared muffin cups filling 2/3 full. Preheat oven to 400 degrees. Line muffin tins with paper cups or grease bottom of tin. Bake for 25 minutes or until golden brown.
Buttery Herb Pull-Aparts Marilyn Schreier, Preston, MN 1 pkg Rhodes Any Time! dinner rolls 1/4 C butter or margarine melted 1 t dried parsley flakes 2 T garlic bread sprinkle or 1/2 t garlic salt and 2 T parmesan cheese 1/4 C grated mozzerella cheese Let covered rolls sit until thawed, about 45 minutes. Cut each roll in half and drop back in pan. Drizzle butter over rolls and sprinkle with parsley, garlic mixture and mozzerella cheese. Bake at 350 degrees for 20 minutes or until golden brown.
2013 Tasty Temptations • Page 17
Breads and Rolls Icebox Rolls Katie Detweiler, Harmony, MN
Garlic Buttered Dinner Rolls Cristal Adkins, Mabel, MN
1 C sugar 1-1/2 t salt 1 C shortening 2 eggs, beaten 6 C flour 1 cake yeast (1 pkg dry yeast) 1 C boiling water 1 C lukewarm water
This recipe is SO easy and SO unbelievably delicious, don’t expect any leftovers! 15 frozen, unbaked, un-risen dinner rolls (I use Rhodes) melted butter Lawry’s garlic salt
Pour boiling water over sugar, shortening and salt. Let yeast stand in lukewarm water until it starts to rise and get bubbly. Add to sugar mixture, then add beaten eggs and flour. Blend well. Place in large bowl. Grease dough, cover, and may be stored in refrigerator up to 10 days (I usually just do overnight). It will rise in refrigerator, so use large bowl. Roll out as for cinnamon rolls, spread with melted butter, brown sugar, and cinnamon, then roll up and slice, as for rolls. Place in pans. Let rise until light, bake at 400 degrees for 12 to 15 minutes. Note: Dough is real soft but do not use more flour, just flour hands when working with dough. Ice with Easy Caramel Icing.
Easy Caramel Icing Katie Detweiler, Harmony, MN Melt 1/2 C butter. Add 1 C firmly packed brown sugar, and cook over low heat 2 minutes, stirring constantly. Add 1/4 C milk and continue to cook and stir until mixture comes to a boil. Remove from heat. Cool. Add sifted powdered sugar gradually until thick enough to spread. (1-3/4 to 2 C)
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Place the dinner rolls in a large lightly buttered cast iron skillet, allowing some space between the rolls. Cover with a dish towel or cloth napkin and set aside in a warm place to rise. The original recipe that I got for these said at least 2 to 4 hours but I think in this colder climate it takes at least 4 (can be left to rise all day). When risen, the rolls should be poufy and soft. Brush melted butter onto the rolls. Then sprinkle the rolls with the Lawry’s garlic salt. Bake at 400 degrees for 15 to 20 minutes and watch them disappear!
Buttermilk Blueberry Coffee Cake Denise Pagel, Chatfield, MN 1/2 C unsalted butter, room temperature 2 t lemon zest or more 3/4 C plus 2 T sugar 1 egg, room temperature 1 t vanilla 2 C flour (set aside 1/4 C of this to toss with blueberries) 2 t baking powder 1 t kosher salt 2 C fresh blueberries 3/4 C buttermilk, scant (recipe follows for homemade if desired) 1 T sugar Cream butter with lemon zest. Stir in the 3/4 C plus 2 T sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 C flour that was set aside. Whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in blueberries. Grease a 9x9 inch square baking dish with non-stick spray. Spread batter into pan. Sprinkle batter with remaining 1 T sugar. Bake at 350 degrees 40-45 minutes. Check with toothpick for doneness. Let cool at least 15 minutes before serving. **Homemade buttermilk: place 1 T vinegar or lemon juice in a liquid measuring cup. Fill with milk until reaches the 1 C line. Let stand for 5 minutes. Use only required amount called for in recipe, disregard the rest.
Page 18 • 2013 Tasty Temptations
Breads and Rolls Antipasto Loaf Karla Mullenbach, Chatfield, MN
Bell Pepper Muffins Sue Hyke, Preston, MN
1 french baguette 1 tub cream cheese 3 T pesto 1/2 C oil packed sundried tomatoes 1/2 C marinated artichokes, chopped 2 T parmesan cheese 2 C baby spinach
1/2 C butter 1/3 C onions 3 C yellow & red peppers 1/2 C flour 2 eggs 2/3 C sour cream 2 T Sugar 1-1/2 t baking powder 3/4 t salt 1/2 t basil 1/4 t baking soda
Cut baguette length wise in half. Remove soft insides from bread halves. Mix cream cheese and pesto. Spread inside of bread shells. Fill with tomatoes, artichokes, parmesan cheese and spinach. Reassemble baguette. Wrap tightly in plastic wrap and refrigerate 1 hour.
In a small skillet melt butter, add onions & peppers saute until tender. Cool for 5 minutes. In a small bowl, whisk eggs and sour cream. Stir in onion mixutre until blended. In a large bowl combine remaining ingredients. Stir in sour cream mixture until moistened. Fill into muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes. Yields 10 muffins.
Old Fashion Coffee Cake Ione Hallum, Rushford, MN 2/3 C shortening 2 C sugar 2 eggs 3 C flour 2 t baking powder 1 t salt 1 C milk Put everything into a big bowl; use electric mixer and beat until smooth and creamy. Pour into 9x13 inch greased and floured pan on bottom-not side only. Sprinkle top generously with sugar and cinnamon mixture. Bake at 350 degrees for 40-45 minutes. If the company is coming unexpectedly, this can be mixed quickly and popped in the oven and served warm.
2013 Tasty Temptations • Page 19
Stress-free holiday hosting tips Gatherings with friends and family are a big part of the holiday season. Many people travel during the holidays to spend time with distant relatives, but those same people often want to gather with those loved ones who live nearby as well. Thus an abundance of gatherings comes in December, when office parties, dinners with family and festivities with friends have a way of dominating the last five weeks of the year. All of those gatherings translate to a lot of holiday hosting, and hosts can easily feel overwhelmed as they try to juggle hosting duties with everything else that comes along during this time of year. The following are a few steps holiday hosts can take to make hosting a lot less hectic and a lot more fun. •Enlist help. Just because a holiday party is at your home does not mean others can’t pitch in or will be unwilling to help. If you plan to decorate for the party, invite a friend over to assist. When hosting a holiday dinner party, ask guests to bring certain items to save you some work. Ask one guest to bring some dessert, saving you the time it takes to visit the local bakery or bake your own desserts, and ask others to provide side dishes. This drastically reduces the time it will take you to shop for groceries and cook the meal, leaving you more time to spend with friends and family, both during the party and in the days leading up to the festivities. •Plan well in advance. The earlier you begin planning the
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party, the less stress you’re likely to feel as a host. Certain items for the party, like decorations and certain snacks and beverages, have no expiration dates, so buy such items well in advance of the party. This leads to one less task to tackle in the weeks and days leading up to the party. Planning early also affords you ample time coordinate with guests and decide who will be responsible for certain party tasks. Planning a party at the last minute can be stressful, so if you know you will be handling hosting duties this holiday season, start preparing for the party as soon as possible. •Hire a cleaning service. One of the more difficult parts of holiday hosting is cleaning the house before guests arrive. A thorough house cleaning can take up a substantial amount of time, which tends to be hard to come by during the holiday season. To avoid a late night cleaning session or the need to spend a valuable weekend afternoon hard at work around the house, hire a cleaning service to come and clean your house in the days before the party. Such services can clean your home in a fraction of the time it might take you to do so on your own, and this removes one of the more time-consuming and arduous tasks from your to-do list. •Have a theme for the party. Holiday hosts may worry about how to entertain their guests throughout the party. A theme party makes it easier to entertain guests, who can show up decked out in holiday pajamas or sweaters or bring See HOLIDAY HOSTING on page 20
Page 20 • 2013 Tasty Temptations HOLIDAY HOSTING continued from page 19
along a favorite unique compilation of holiday songs for a sing-along. Such themes set a tone for the party right away and often make it easier for guests to unwind immediately. Seek suggestions for a theme from your guests to make the party even more fun. •Pass the buck. Hosting a holiday dinner party? Consider passing the hosting duties on to a local restaurant, especially if your friends and family members are on board with the idea. If your schedule is especially hectic this holiday season, then move the party from your home to a local restaurant, where the staff can worry about accommodating your guests and you can simply relax and have a good time with your loved ones. When choosing a restaurant, look for one with a menu that features something for everyone. Entree selections should include a pasta dish, a beef dish, a seafood dish, a poultry dish, and vegetarian fare. Holiday hosting is meant to be fun, but hosts often find themselves scrambling to prepare for the party as it draws closer. Planning early, seeking help and input from your guests and delegating certain tasks can help ensure hosts have as festive a time as their friends and family members.
Baking Measurement Conversions Pinch or Dash = 1/16 teaspoon 1/2 tablespoon = 1 1/2 teaspoons 1 tablespoon = 3 teaspoons 1/4 cup = 4 tablespoons 1/3 cup = 5 tablespoons plus 1 teaspoon 1/2 cup = 8 tablespoons 3/4 cup = 12 tablespoons 1 cup = 16 tablespoons 1 pound = 2 cups 1 quart = 4 cups 1 stick butter/margarine = 1/4 lb or 1/2 cup 2 large eggs = 3 small eggs
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2013 Tasty Temptations • Page 21
Pies, Pastries and Desserts Caramel Apple Pie - 1st Place Kay Bigalk, Harmony, MN
Pumpkin Pie - 3rd Place Barb Yetter, Fountain, MN
1 box refrigerated pie crusts, softened as directed on box 1 C granulated sugar 1/4 C all-purpose flour 1 t ground cinnamon 5 C thinly sliced peeled apples 1/2 C caramel apple dip 2 T milk 1 C all-purpose flour 1/2 C packed brown sugar 1/2 C butter
Crust for springform pan: 1/3 C margarine 1/3 C sugar 1 egg 1-1/4 C flour
Kay Bigalk
Heat oven to 375 degrees. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In large bowl, mix granulated sugar, 1/4 cup flour and the cinnamon. Add apples; toss to coat. Spoon apple mixture into crust-lined plate. In small bowl, mix 2 tablespoons caramel apple dip and the milk; drizzle over apples. In medium bowl, mix 1 cup flour and the brown sugar. With pastry blender, cut in butter until mixture looks like coarse crumbs. Sprinkle over filling. To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high standup rim. Seal and flute. Bake 50 to 60 minutes or until golden brown. Cool 10 minutes. Drizzle remaining caramel apple dip over pie. Cool at least 2 hours before serving.
Pumpkin filling: 2 8 oz pkg cream cheese 3/4 C sugar 16 oz pumpkin 1 t cinnamon 1/4 t ginger 1/4 t nutmeg dash salt 2 eggs Combine softened cream cheese and sugar, mix on medium speed until blended. Blend in pumpkin, spices, salt and stir until mixed. Add egg one at a time and mix after each. Pour into pastry pan, smooth surface to edge. Bake at 350 degrees for 50 minutes. Loosen pie from rim of pan. Cool before removing rim of pan. Garnish with whipped cream before serving if desired.
Tropical Cake Squares Ruth Eickhoff, Wykoff, MN
New York Cheesecake - 2nd Place Marilyn Schreier, Preston, MN basic graham cracker crust & a 9 inch springform pan 2 lb cream cheese 3/4 C sugar 2 large eggs, lightly beaten 1 t vanilla 2 T cornstarch 1 C sour cream
Barb Yetter Cream margarine and sugar until light. Blend in egg, add flour and mix. Press dough on bottom and 2 inches high on sides of springform pan. Bake at 400 degree for 5 minutes or until brown.
Marilyn Schreier
Preheat oven to 400 degrees. In a large mixing bowl, beat together the cream cheese and sugar until smooth and light. Beat in the eggs, vanilla and cornstarch, only until thoroughly mixed. Stir in the sour cream until the mixture is well blended. Pour the mixture into the prepared crust and bake for 45 minutes. Allow the cake to cool in the oven with the door propped slightly open for 3 hours or bake at 325 degrees for 45-50 minutes until center jiggles. Do not over bake.
1-1/2 C boiling water 1 pkg (8 oz) orange gelatin 2 C pineapple/orange juice or Tropicana orange juice (cold) 1 pkg (12 oz) pound cake cut into 10-12 slices 8 oz cream cheese, softened 1/4 C sugar 8 oz Cool Whip, thawed 2 cans (15-1/4 oz) fruit cocktail, drained Stir boiling water into gelatin at least 2 minutes until completely dissolved. Stir in cold juice. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Line 9x13 inch pan with pound cake slices, filling any holes with cake pieces. Beat cream cheese and sugar in large bowl until smooth. Gently stir in whipped topping. Spread evenly over cake slices. Top with drained fruit. Spoon thickened gelatin over cream cheese and fruit layer. Refrigerate 3 hours or until firm. Makes 15 servings.
Page 22 • 2013 Tasty Temptations
Pies, Pastries and Desserts Rhubarb Custard Pie Ione Hallum, Rushford MN
Caramel Apple Bread Pudding Sue Hyke, Preston, MN
2 or 3 beaten eggs 1-1/2 C sugar 3 C rhubarb cut up 2 level T flour 2 t melted butter
1 T butter 3 small Gala apples, peeled & chopped (3 cups) 25 Kraft caramels 1 12 oz can evaporated milk, divided 1 14 oz can sweetened condensed milk 4 eggs 1 t vanilla 1/2 t cinnamon 3/4 lb unsliced white bread 1/2 C dried cranberries, optional Cool Whip
Mix lightly and put in uncooked pie shell. Mix, crumble and put on top of pie (1/2 C brown sugar, 2 T flour, 2 t butter) Bake pie at 350 degrees for 1 hour or so.
Coconut Dessert Denise Pagel, Chatfield, MN 1-1/2 C flour 1/2 C butter, softened 1/2 C finely chopped nuts 8 oz cream cheese, softened 1 C powdered sugar 1 C Cool Whip 2 small boxes instant coconut pudding 2-1/2 C cold milk 1 C Cool Whip Toasted coconut Mix flour and butter like pie crust; stir in nuts. Put into greased 9x13 inch pan. Bake at 350 degrees for 13 minutes. Cool. Beat cream cheese, gradually adding in the powdered sugar. Stir in 1 cup Cool Whip. Spread onto the cooled crust. Beat the 2 boxes of pudding and milk together until thick. Fold in 1 cup Cool Whip. Spread on top of the cream cheese layer. Top with toasted coconut.
Strawberry Delight Jill Neuzil, Canton, MN 1 can 21 oz strawberry pie filling 1 can 20 oz crushed pineapple, drained 1 can 14 oz sweetened condensed milk 8 oz frozen whipped dessert topping, thawed 1 C chopped pecans In a large bowl combine pie filling, pineapple and milk. Fold in dessert topping and pecans. Spread in 2-quart rectangular baking dish. Cover and freeze for 8 to 12 hours. Let stand at room temperature for 20 minutes. Cut into squares.
Preheat oven to 350 dgrees. Melt butter in large skillet, add apples, cook 5 minutes. Remove from heat. Place caramels in microwavable bowl, add 2 tablespoons evaporated milk. Set aside. Pour remaining in a large bowl. Add sweetened condensed milk, eggs, vanilla and cinnamon, whisk until blended. Add bread, stir until absolved. Stir in apples. Pour into a buttered 2 quart baking dish. Place in a water bath. Bake 1 hour and 10 minutes. Microwave caramels 1 minute. Drizzle over pudding. Serve with topped Cool Whip.
Turtle Pie Katie Detweiler, Harmony, MN 1-1/4 C chocolate chips 3/4 C chopped pecans 1 C caramel topping 5 oz cream cheese 1/2 C white sugar 1-1/2 C Cool Whip pinch of salt 1 baked pie shell Sprinkle 1/2 cup chips and 1/2 cup pecans into baked pie shell. Pour 1/2 of caramel topping over the chips. In a bowl beat the cream cheese and sugar until smooth. In a pan over low heat, melt 1/4 cup chips until smooth, gradually add to cream cheese mixture, add a pinch of salt, mix well. Carefully spread into pastry shell. Garnish as desired with Cool Whip, chips, pecans and caramel topping.
2013 Tasty Temptations • Page 23
Pies, Pastries and Desserts Chocolate Eclair Dessert Karla Mullenbach, Chatfield, MN
Caramel Toffee Freeze Cristal Adkins, Mabel, MN
1 C water 1/2 C butter 1 C flour 4 eggs
1 box ice cream sandwiches 1 jar caramel ice cream topping 1 package heath toffee bits (with the chocoalte coating) 8 oz Cool Whip, thawed
Melt butter in water and bring to boil. Remove from heat. Stir in flour, mix in 1 egg at a time. Spread in pan. Bake 25-30 minutes. Remove and cool. Preheat oven to 400 degrees. Lightly grease 9x13 inch glass baking pan.
Layer ice cream sandwiches in the bottom of a 9x13 inch pan. Spread ice cream topping over sandwiches. (Pours easier if zapped in the microwave briefly). Pour 3/4 bag toffee bits over caramel. Spread Cool Whip on top of that. Top with remaining toffee bits. Freeze. Cut into desired sizes pieces and serve.
Filling: 8 oz cream cheese 5.1 oz vanilla instant pudding 3 C milk 8 oz Cool Whip chocolate syrup Make pudding, whip cream cheese and add to pudding. Pour into cooled crust. Top with Cool Whip and syrup.
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2013 Tasty Temptations • Page 25
Cakes, Cookies and Candy Nut Goodies - 1st Place Barb Yetter, Fountain, MN
Reese’s Peanut Butter Cupcakes - 3rd Place Denise Pagel, Chatfield, MN
1/2 C sweetened condensed milk 2-1/2 C powdered sugar 1/2 t maple flavoring
1 Devil’s Food Cake mix 5.9 oz instant chocolate pudding 1/2 C water 1 C canola oil, scant 2 t vanilla 4 eggs 1 C sour cream Reese’s Peanut Butter Cup “mini” (the ones sold in a pouch)
Mix above ingredients together with mixer. Rub hands with powdered sugar. Roll maple mixture into small balls. Press balls down Barb Yetter with your hands to about the size of a quarter. (May need to rub more powdered sugar on your hands while working with mixture) Place on wax paper about an inch apart. Chocolate Covering 24 oz chocolate almond bark 12 oz Spanish peanuts Melt all but 3 squares of chocolate. Stir in peanuts and cover maple patties. Let harden. Melt remaining chocolate squares and spread on bottoms of each candy piece and let harden. To make regular size Nut Goodie Candy bars roll larger maple mixture balls and press down to the size of a silver dollar. Chunky Apple Cake - 2nd Place Irma Faulkner, Rushford, MN 1/2 C butter, softened 2 C sugar 1/2 t vanilla extract 2 eggs 2 C all-purpose flour 1-1/2 t ground cinnamon 1 t ground nutmeg 1/2 t salt 1/2 t baking soda 6 C chopped peeled tart apples
Denise Pagel
Frosting: 1 C butter, softened 1 C creamy peanut butter 4 C powdered sugar 5 t milk Blend the dry cake mix and dry pudding mix together. Add water, oil, vanilla and eggs. Beat on low until combined (batter will be thick). Fold in the sour cream. Fill cupcake liners 2/3 full. Push a mini Reese’s down in each. Bake at 350 dgrees 20-22 minutes. Cool. Beat butter and peanut butter together. Gradually add the powdered sugar and milk. Place in pastry bag. Pipe the frosting onto cupcake using large star tip. Top each cupcake with a Reese’s peanut butter candy. Ginger Snaps Ione Hallum, Rushford, MN
Irma Faulkner
Butterscotch sauce: 1/2 C packed brown sugar 1/4 C butter, cubed 1/2 C heavy whipping cream In a large mixing bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined. Spread into a greased 9x13 inch baking dish. Bake at 350 dgrees for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving. Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake. Yield: 12-14 servings.
1-1/2 C brown sugar 2 eggs 1/2 C of molasses 1 C butter or lard 1 spoon ginger 1 T soda (dissolved a little hot water) 3 1/2 C flour Need not roll out. I guess we can use our own imagination how to bake them. Pumpkin Fudge Sue Hyke, Preston, MN 3 C sugar 3/4 C butter 5 oz evaporated milk 1/2 C canned pumpkin 7 oz jar marshmallow creme 3/4 C walnuts toasted, optional 10 oz bag cinnamon pieces, optional Line a 9x13 inch pan with foil. Butter foil. Combine sugar, butter, milk and pumpkin in a saucepan until it boils. Reduce heat, 20-25 minutes (softball stage or 235-240 degrees). Stir in remaining ingredients. Pour into pan. Score while warm.
Page 26 • 2013 Tasty Temptations
Cakes, Cookies and Candy Sour Cream Apple Squares Ruth Eickhoff, Wykoff, MN
Cherry Cake Bars Katie Detweiler, Harmony, MN
2 C all-purpose flour 2 C packed brown sugar 1/2 C butter, softened 1 C chopped nuts 2 t ground cinnamon 1 t baking soda 1/2 t salt 1 C sour cream 1 t vanilla extract 1 egg, beaten 2 C chopped, peeled apples
1 C soft oleo or butter 1-3/4 C sugar 4 eggs 1/2 t salt 1-1/2 t baking powder 1 t vanilla 3 C flour Cream together the oleo and sugar and then add in eggs, salt, baking powder, vanilla and flour. Mix well. Spread half of batter into a greased sheet cake pan. Pour one can cherry pie filling over this. Drop rest of batter by spoonfuls over filling. Bake at 350 degrees for 45-50 minutes, cool and frost. Can also use other pie fillings.
In a mixing bowl combine flour, brown sugar, and butter. Blend at low speed until crumbly. Stir in the nuts. Press about 2-3/4 cups into the bottom of an ungreased 9x13 baking pan. To the remaining crumb mixture add cinnamon, baking soda, salt, sour cream, vanilla and egg. Beat until thoroughly combined. Stir in apples. Spoon evenly over bottom layer. Bake at 350 degrees for 35-40 minutes or until cake tests done. Cool on wire rack. Cut into squares for bars or serve with Cool Whip as a cake.
Icing: Brown 1/2 C butter in pan. Add 1/2 t vanilla, and 1/4 C warm water. Stir in powdered sugar to make a thin frosting. Drizzle on top of bars.
Super Easy Peanut Butter Cup Cookies Jill Neuzil, Canton, MN 1 roll peanut butter cookie dough 1 pkg mini peanut butter cups Cut roll of dough into 12 cookies. Spray mini muffin tin and put dough in each muffin space. Make a little indent in each with your finger. Bake at 350 degrees for about 8 minutes. Take out of oven and stick in unwrapped peanut butter cup while hot.
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Raspberry Meringue Kisses Jill Neuzil, Canton, MN 3/4 C sugar 1/2 pkg (1-1/2 oz) raspberry flavored gelatin 3 egg whites 1 t vinegar 1/8 t salt 1 C semi-sweet chocolate mini morsels Preheat oven to 300 degrees. Line cookie sheet with parchment paper or foil; set aside. In small bowl combine sugar and gelatin. In large mixing bowl beat egg whites, vinegar and salt with an electric mixer on high until foamy. Gradually add sugar mixture, beating until still peaks form. Fold in morsels. Drop by rounded teaspoons onto prepared cookie sheets. Bake 20 minutes. Turn off oven. Let cookies dry in closed oven for 15 minutes. Remove to wire rack. Makes 75 candies.
2013 Tasty Temptations • Page 27
Cakes, Cookies and Candy Low-Fat Easy Peanut Butter Brownies Joe Colsch, Canton, MN
Soft Caramels Marilyn Schreier, Preston, MN
1 pkg brownie mix 2 C canned pure pumpkin 2 T light chocolate syrup 2 T low-fat peanut butter
2 C heavy cream 1/2 C condensed milk 2 C light corn syrup 1/2 C water 2 C sugar 1/2 C (1 stick) softened butter, cut into small cubes
Mix brownie mix and pumpkin well in large bowl. Add chocolate syrup and mix well. Spread into greased 9x9 inch baking dish. Soften peanut butter in microwave for 20 seconds in tiny bowl. Spoon onto brownie mixture and swirl. Bake at 350 degrees for 35 minutes. Cool and cut. Island Cookies Kay Bigalk, Harmony, MN 1-2/3 C flour 3/4 t baking powder 1/2 t baking soda 1/2 t salt 3/4 C butter (softened) 3/4 C brown sugar 1/3 C sugar 1 t vanilla 1 egg 1-3/4 C milk chocolate chips 1 C coconut 1 C chopped walnuts or macadamia nuts Combine baking powder, baking soda and salt in small bowl. Beat brown sugar, sugar, vanilla and butter in large bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by tablespoons onto greased baking sheets. Bake at 375 degrees for 8 - 11 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes before removal. Yields about 3 dozen. Lemon Cake Cristal Adkins, Mabel, MN 1 lemon cake mix 1 small box lemon Jell-O 3/4 C water 3/4 C vegetable oil 4 eggs 1 box powdered sugar bottled or fresh squeezed lemon juice In a mixing bowl, combine cake mix, lemon Jell-O, water, oil and eggs. Bake in a greased 9x13 inch cake pan, 30-40 minutes at 350 degrees until toothpick in center comes out clean. Meanwhile, combine powdered sugar with enough lemon juice to make a honey-like consistency. Should be like a glaze, not thick like a frosting. When cake comes out of the oven, poke holes in the warm cake with a large fork or skewer and pour glaze over cake. Allow to cool before serving.
Prepare a 9x9 inch pan by lining it with aluminum foil and spraying the foil with non-stick cooking spray. Combine the cream and the condensed milk in a small saucepan and place the saucepan on a burner set on low. You want the milk and cream to be warm but do not allow it to boil. In a mediumlarge saucepan combine the corn syrup, water, and sugar over medium-high heat. Stir the candy until the sugar dissolves, then use a wet pastry brush to to wash down the sides of the pan to prevent sugar crystals from forming and making the candy grainy. Insert a candy thermometer and reduce the heat to medium. Allow the mixture to come to a boil and cook until the thermometer reads 250 degrees. Add the softened butter chunks and the warm milk-cream mixture. The temperature should go down about 30 degrees. Continue to cook the caramel, stirring constantly so that the bottom does not scorch. Cook until thermometer reads 244 degrees and caramel is golden brown. Remove caramel from heat and immediately pour into prepared pan. Do not scrape candy from bottom of saucepan. Allow candy to sit overnight to set up and develop a smooth, silky texture. When you are ready to cut the caramel, place a piece of waxed paper on the counter and lift the caramel from the pan using the foil. Flip the top of the caramel onto the waxed paper and peel the foil layer from the bottom of the caramel. Spray a large knife with non-stick spray. Firmly cut into the caramels creating 1 inch squares. Wipe the blade and respray as necessary. Wrap the squares in waxed paper. The caramels will gradually spread and lose their square shape if not wrapped soon after cutting. You can dip in chocolate if you would like. Store the caramels at room temperature for up to 2 weeks.
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Page 28 • 2013 Tasty Temptations
Dips, Sauces and Spreads Hot Pizza Dip - 1st Place Marilyn Schreier, Preston, MN
Strawberry Salsa Sue Hyke, Preston, MN
1 lb ground beef 1/2 C chopped onion 1/4 t dried oregano leaves 2 10-3/4 oz pizza sauce cans 1-1/4 C mozzarella shredded cheese 1/2 t garlic powder
2 C finely chopped fresh strawberries 1 C chopped red and green peppers 1/4 C onions chopped 2 T parsley, minced 1/3 C catalina salad dressing dash hot pepper sauce/pepper to taste
Marilyn Schreier
Brown ground beef and onions. Drain. Add remaining ingredients. Simmer slowly, stirring frequently, until cheese melts. Pour into fondue pot or crockette; keep warm. Serve with Ritz or Triscuit crackers. Makes 12 servings.
Crock Pot Apple Butter Jill Neuzil, Canton, MN
Cooked Salsa - 2nd Place Jeanette Schmidt, Preston, MN 20 large tomatoes 3 large onions, diced 3-6 green peppers, diced 2-4 jalapeno peppers, seeded & diced 5 cloves garlic, minced 2 T sugar, 2 T salt, 2 t pepper 3/4 C vinegar 2 6 oz cans tomato paste
Mix together. Cover and refrigerate for two hours. Serve with tortilla chips.
Jeanette Schmidt
Skin tomatoes & seed. Mix all ingredients & cook to desired thickness, 1-2 hours or more. Fill jars and process in boiling water bath 20 minutes.
Approximately 3 lb of apples 3 C sugar 2 t cinnamon 1 t nutmeg 1/2 t allspice 1/2 t cloves 3/4 C water of apple cider Fill crock pot 3/4 full of peeled, cored and sliced apples. Stir in the rest of the ingredients. Cover and cook overnight on low. If apple butter has too much liquid, cook on high uncovered, stirring often. Pack in hot jars and process for 10 minutes.
Texas Caviar - 3rd Place Barb Yetter, Fountain, MN
Creamy Caramel Dip Cristal Adkins, Mabel, MN
1 15 oz can pinto beans 1 15 oz black-eyed peas 2 11 oz cans shoepeg corn 1 C green pepper chopped 1 C chopped onion 1 C chopped celery 3/4 C vegetable oil 1/2 C sugar 1/2 C cider vinegar 1/2 t salt 1/4 t pepper
8 oz softened cream cheese 3/4 C packed brown sugar 1 C sour cream 2 t vanilla 2 t lemon juice 1 C milk 1 small package instant vanilla pudding assorted fresh fruit
Barb Yetter
Mix pinto beans, black-eyed peas, shoepeg corn, green pepper, onion and celery in a big bowl. Mix and bring to a boil, the vegetable oil, cider vinegear, sugar, salt and pepper. Take off heat and add to vegetable mix. Marinate in refrigerator for 12-24 hours. Drain and serve with your favorite dipping chips (Fritos recommended).
Combine cream cheese, brown sugar, sour cream, vanilla, lemon juice, milk and pudding mix. Beat well after each addition. Refrigerate and serve with fresh fruit. Delicious served with apple slices, grapes, strawberries or any fruit of your choice!
2013 Tasty Temptations • Page 29
Choose lighter fare this Thanksgiving Statistics indicate the average Thanksgiving dinner exceeds 3,000 calories. That is more calories than a person should eat in an entire day, much less a single meal. Many people admit to indulging on bigger portions and more fattening foods come the holiday season, but choosing some lighter fare this Thanksgiving can make the meal healthier without sacrificing taste. Although there are staples of Thanksgiving dinner, many low-calorie foods can be included to make the meal healthier. The following are a few healthy substitutions or alterations holiday hosts can make when preparing their Thanksgiving feasts. •Trim down the turkey. Play up the main course with aromatic seasonings or unexpected flavors. Use garlic, olive oil and basil to add a boost of flavor to turkey without having to rely on butter or salt. Marinate the bird with lemon juice and citrus marmalade for a sweet, yet pungent flavor. Consider omitting the bread stuffing and making a stew of roasted root vegetables instead. •Opt for turkey breast. White meat of a turkey tends to have less fat and calories than the darker cuts. Serve turkey breasts only, which will not only cut down on calories, but also on the amount of time needed to cook the meal. •Make homemade cranberry sauce. Taking the time to make your own cranberry sauce means you can control the ingredients. Cut down on the amount of sugar used in the recipe or substitute it with honey or molasses.
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•Reduce the number of courses. Thanksgiving dinner often features multiple courses. Extra courses can be expensive, but such massive spreads also lead many people to overeat. Stick to two or three courses, and chances are guests will not miss the extra food. •Choose whole-grain breads. Sliced whole-grain breads or rolls paired with an olive tapenade will be flavorful and such breads are healthier than white bread and butter. •Flavor vegetables with herbs. Vegetables grilled or sauteed with fresh herbs may be so flavorful they will not need added dressings that tend to be rich or cream- or butterbased. Have a wide variety of vegetable side dishes available so guests can fill up on healthier fare rather than more calorie-dense items. •Serve only low- or no-calorie drinks. Beverages can add a substantial amount of calories to Thanksgiving meals. Give guests the option of sparkling water or even diluted cider so they’re not filling up on sugary sodas or other high-calorie beverages. •Serve fresh fruit for dessert. Create a fresh fruit salad that can be served in lieu of fatty cakes and pastries. •Include other activities. Do not make the meal the centerpiece of the celebration. Plan activities, such as a game of football in the yard or a walk around the neighborhood. This places a smaller emphasis on eating while giving guests the opportunity to burn off some of their meal.
Page 30 • 2013 Tasty Temptations
Special Diet Pumpkin Bars - 1st Place Marilyn Schreier, Preston, MN
Blueberry Bumpkins - 3rd Place Barb Yetter, Fountain, MN
4 eggs 1-2/3 C sugar 1 C oil 15 oz can of pumpkin 2 C flour 2 t baking powder 2 t ground cinnamon 1 t salt 1 t baking soda
Yields 7 servings. 87 calories per serving
Marilyn Schreier
Preheat oven to 350 degrees. Use an electric mixer at medium speed. Combine eggs, sugar, oil and pumpkin until light and fluffy. Stir together flour, baking powder, cinnamon, salt and soda. Add dry ingredients to pumpkin mixture and mix at low speed. Spread batter in 9x13 inch greased pan. Bake 30 minutes. Let cool completely before frosting. Frosting: 4 oz cream cheese 2 T unsalted butter at room temperature 1/2 t vanilla 1 to 2 T milk 4 C powder sugar Mix all together and spread onto bars when cool.
Autumn Scones - 2nd Place Sue Hyke, Preston, MN 1 C flour 3 C oats 1/2 C Splenda brown sugar 1/2 C canned pumpkin 1 C unsweetened applesauce 1/2 C egg beaters 1 t vanilla 1 t salt 1-1/2 t baking soda 1 t cinnamon 1/2 t pumpkin pie spice
Sue Hyke
Combine dry ingredients together. Combine wet ingredients together. Add the two together sparingly. Shape into an 8 inch circle. Cut apart to desired piece size. Bake at 350 degrees for 20 minutes until golden brown.
1 C flour 1 T granulated sugar replacement 2 t baking powder dash salt 2 T liquid vegetable shortening 1 egg 1/4 C milk 1/3 C blueberries (fresh or well drained)
Barb Yetter
Combine flour, sugar replacement, baking powder and salt in mixing bowl. Add shortening, egg and milk, stirring just to blend. Fold in blueberries. Drop mixture by tablespoonfuls onto greased baking sheet and bake at 400 degrees for 15 to 20 minutes.
Diabetic Spice Cookies Ione Hallum, Rushford, MN 1-1/2 C of raisins 1 box of dried prunes 2 beaten eggs 2 T of water 2 C of flour A touch of cinnamon 1/2 t of salt 1 t of baking soda 1 t of baking powder 1 stick (1/2 C) of margarine Cook raisins, prunes and water. Boil for five minutes. Let cool. Use electric mixer to chop up raisins and prunes. Add eggs and 2 T of water. Add the rest of the ingredients and nuts can be added if desired. Drop by teaspoonfuls onto cookie sheet. Bake for 10 minutes at 350 degrees.
Maple Tapioca (Sugar-Free) Katie Detweiler, Harmony, MN 2 eggs 1 C maple syrup (sugar-free) 4 C milk 1/4 t salt 3/4 C tapioca Beat eggs and add rest of ingredients in heavy sauce pan. Cook until thick, stirring often. Cool.
2013 Tasty Temptations • Page 31
Special Diet Reduced Fat Blondies Jill Neuzil, Canton, MN
Sensational Truffles Irma Faulkner, Rushford, MN
2 C all-purpose flour 3/4 t salt 1/4 t soda 1-3/4 C brown sugar 5 T unsalted butter melted 1 large egg, plus 2 egg whites 4 t vanilla 1-1/2 t cider vinegar 2 oz bittersweet chocolate, chopped fine 1/4 C toasted and chopped pecans
2-1/2 pkg (20 squares) Semi-Sweet Chocolate, divided 1 pkg (8 oz) Philadelphia cream cheese, softened Melt 8 chocolate squares. Beat cream cheese with mixer until creamy; stir in melted chocolate. Refrigerate until firm. Shape into 36 balls. Place on wax paper-covered tray. Melt remaining chocolate. Use fork to dip truffles; return to tray. Decorate with crushed peanuts, sprinkles or coat with powdered sugar. Refrigerate 1 hour.
Preheat oven to 350 degrees, line a 9x13 inch pan with foil, then lightly spray with vegetable oil. Whisk flour, salt and baking soda. Whisk sugar, melted butter, egg and whites, vanilla and vinegar in large bowl until smooth. Stir in flour mixture, chocolate and pecans with spatula until just combined.
Don’t worry about baking pies for your holiday family gatherings. Call Joe “The Pie Man” Gosi to order all your holiday pies. Ask about his new & original Carmel-covered Apple Pie!
Put batter in pan and smooth top. Bake 17-20 minutes until toothpick comes out clean. Cool about 2 hours.
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