2015 Tasty Temptations “Best Cooks of Bluff Country”
A special publication of the Fillmore County Journal
www.fillmorecountyjournal.com
Page 2 • 2015 Tasty Temptations
The Best Cooks of Bluff Country Over 40 tried and tested recipes just in time for the holidays Judging by my waistline, Tuesday, October 27, was a good day. In collaboration with the Fillmore County Journal, Harmony Foods hosted the sixth annual Tasty Temptations Cooking Contest at the Harmony Foods grocery store located in historic downtown Harmony, Minnesota -- home to Fillmore County’s only movie theatre The Jem. Contestants were competing in 10 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 were over $700 in gift cards sponsored by Harmony Foods, Preston Foods and Rushford Foods. Since the beginning of this cooking contest over six years ago, a partnership between the Fillmore County Journal, Harmony Foods, Preston Foods and Rushfords, more than $3,600 in gift cards have been presented to winners in this area. And, while the Fillmore County Journal has been the marketing sponsor of this event, Harmony Foods, Preston Foods, and Rushford Foods have donated all of the gift cards provided to contest winners in each category. Very generous! Each year, our smiling judges are fortunate to sample 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. I’m normally a meat and potatoes kind of guy, but there are some dishes in this cookbook that truly expanded my dining experience for the better. 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 14,000 households in Fillmore County and Houston County, would also 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
2015 Tasty Temptations Table of Contents Appetizers and Beverages................................ 4-5 Soups, Salads, and Vegetables.......................... 6-7 Main Dishes and Casseroles ............................ 8-9 Meat, Poultry, and Seafood .......................... 10-11 Breads and Rolls .......................................... 12-13 Pies, Pastries, and Desserts .......................... 14-15 Cakes, Cookies, and Candy ........................... 16-17 Dips, Sauces, and Spreads.............................. 18-19 Special Diet.................................................. 20-21 Special Kemps Cooking Category.................... 22-23
© 2015 Sethre Media Group, Inc. P.O. Box 496, Preston, MN 55965 507-765-2151 • www.fillmorecountyjournal.com
Page 4 • 2015 Tasty Temptations
Appetizers and Beverages Chicken Burrito Dip - 1st Place Vernice Klug, Mabel, MN
Buffalo Chicken Meatballs - 3rd Place Denise Pagel, Chatfield, MN
1 Cup chopped onion 1 Tbsp fresh garlic 10 Oz can of red enchilada sauce 1 can of southwest veggies (corn, black beans, and tomatoes) 1 Cup shredded Monterey Jack cheese 2 Cups rotisserie chicken 1 Cup pepper jack or cheddar cheese
1/4 small red onion, minced 3 cloves garlic, minced 1 egg white 1/4 Cup Parmesan cheese, grated 1/4 Cup panko bread crumbs 1 Tbsp dried parsley Denise Pagel 1/2 Tsp salt 1/2 Tsp garlic powder 1/2 Tsp onion powder 1/4 Tsp dried dill 1/4 Tsp dried basil 1/4 Tsp black pepper 1 Lb 99% fat-free ground chicken breast 2 Oz block monterey jack (or feta) cheese, cut into cubes 2 Tbsp butter 1/2 Cup buffalo wing sauce (I used mild), additional for dipping Ranch or blue cheese dressing, for dipping
Vernice Klug
Saute 1 cup chopped onion with garlic. Add 2 cups chicken, the veggies, and monterey jack cheese. Heat through; Put in 11 x 17 baking dish. Place under broiler til golden and bubbly. Garnish with cilantro, sour cream, or green onion. I recommend Frito’s Scoops or tasty pita chips. Cream Cheese and Raspberry Pepper Jelly Phyllo Cups - 2nd Place Nikindra Hungerholt, Rushford, MN 2 boxes mini phyllo shells (30 shells) 8 Oz cream cheese 1 small jar raspberry red pepper jelly Put cream cheese in freezer for 30-60 minutes Nikindra for easy cutting. (Not required, but helpful.) Hungerholt Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Place phyllo cups on baking sheet. Use a knife to cut the bar of cream cheese into 30 cubes. I did this by cutting the bar into 4 large pieces, and then cut each smaller piece into 8 cubes. Place a cube of cream cheese into each cup. Bake for 8 minutes. Remove from oven, and use a spoon to carefully flatten and spread the cream cheese inside each cup. Top with a small spoonful of jelly, and then bake for another 2-4 minutes. Remove from oven and allow to cool for a couple of minutes.
Preheat oven to 400 degrees. Add red onion, garlic, egg white, Parmesan cheese, bread crumbs, and seasoning to a large bowl and stir with fork until combined. Add ground chicken and mix until combined (do not over mix or meatballs will be tough). Divide chicken mixture into quarters, then each quarter into 4 balls. Mixture will be sticky. Press a cube of cheese in the center of each ball and close the mixture around it to seal. Place meatballs onto a sprayed cooling rack set on top of baking sheet. Bake 20 minutes. Melt butter in large skillet over medium heat. Add buffalo wing sauce and stir. Add cooked meatball to skillet, stirring them to coat. Place lid on top and reduce to low, cooking additional 10 minutes, stirring occasionally. If you like more heat, add more sauce to cook meatballs in. Serve with dressing of choice.
2015 Tasty Temptations • Page 5
Appetizers and Beverages Strawberry Lemonade Hatti McGrath, Lanesboro, MN 1 can of pink lemonade 1 lemonade can of water 1 1/2 Cups of ice 3/4 Cups of frozen strawberries Blend and enjoy!
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Page 6 • 2015 Tasty Temptations
Soups, Salads, and Vegetables Thai Quinoa Salad - 1st Place Nikindra Hungerholt, Rushford, MN
Pineapple Pretzel Salad - 3rd Place Denise Pagel, Chatfield, MN
2 Cups cooked quinoa 1 1/2 Cups shredded red cabbage 1 red bell pepper, diced 1/2 red onion, diced 1 Cup shredded carrots 1/2 Cup chopped cilantro 1/4 Cup diced green onions 1/2 Cup cashew halves or peanuts 1 Cup edamame Fresh lime, for a bit of tang
1/3 Cup sugar 1/2 Cup butter, melted 2 Cups pretzels, crumbled 8 Oz cream cheese, softened 1/3 Cup sugar 20 Oz crushed pineapple, drained 8 Oz Cool Whip
Nikindra Hungerholt
Stir sugar and butter together; then mix in the pretzels. Spread mixture on cookie sheet, bake at 400 degrees about 4 minutes. Let cool and then break up. Mix together cream cheese and sugar. Stir in pineapple that has been drained. Fold in Cool Whip. Fold in baked pretzels an hour before serving; reserving some to sprinkle on top.
Dressing: 1/4 Cup all natural peanut butter 2 Tsp freshly grated ginger 3 Tbsp soy sauce, gluten-free if desired 1 Tbsp honey 1 Tbsp red wine vinegar 1 Tsp sesame oil 1 Tsp olive oil Water to thin, if necessary To make dressing: Add peanut butter, honey, ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil. Add dressing to the quinoa. Next fold in red pepper onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges, if desired.
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Beefy Baked Beans - 2nd Place Bonnie Heidtke, Fountain, MN 1 Lb ground chuck 1 onion, chopped 1 green bell pepper, chopped 2 (55-Oz) cans baked beans, drained 1/2 Cup ketchup 1/2 Cup dark corn syrup 3 Tbsp whole-grain Dijon mustard 3 Tbsp Worcestershire sauce 2 Tbsp chili powder
Denise Pagel
Bonnie Heidtke
Preheat oven to 350 degrees. Spray a 3 1/2 quart baking dish with cooking spray. In a large skillet, cook ground chuck, onion, and bell pepper over medium heat until beef is browned and crumbly; drain. In a large bowl, stir together beef mixture, beans, and all remaining ingredients. Spoon mixture into prepared pan, and cover with foil. Bake for 30 minutes. Uncover and bake 30 minutes more or until hot and bubbly.
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2015 Tasty Temptations • Page 7
Soups, Salads, and Vegetables Hatti’s Potato Salad Hatti McGrath, Lanesboro, MN 4 large potatoes (boil, skin, and cut into bite-size chunks) 2 eggs (cut into small chunks) 1/2 Tsp salt 1/2 Tsp pepper 1/3 Cup lite mayo (or mayo of your choice) 4 Oz sweet relish 1 Tbsp mustard Mix well and top with a sprinkle of paprika. Chill and Serve!!
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Page 8 • 2015 Tasty Temptations
Main Dishes and Casseroles No Mess Taco Slices - 1st Place Vernice Klug, Mabel, MN
Creamy Butternut Squash Pasta - 2nd Place Nikindra Hungerholt, Rushford, MN
8 Oz shredded cheddar cheese 1 package crescent rolls 1 Lb ground beef 1 package taco seasoning 3/4 Cup sour cream 1/2 Cup water Doritos
1 medium butternut squash, peeled and diced 3 Tbsp olive oil 12 Oz cheese tortellini or whole wheat linguine (or other pasta) 1 1/2 Cups water or vegetable broth 1 Tbsp olive oil 1/4 Cup diced yellow onion 2 cloves garlic, minced 1/8 Tsp ground nutmeg 1/4 Cup freshly grated parmesan cheese Salt and freshly ground black pepper, to taste
Vernice Klug
Roll cresent rolls out and flat on baking sheet. Brown ground beef and add taco seasoning and 1/2 cup water. Simmer 5 minutes on low. Remove from heat and stir in sour cream. Spread mixture evenly over rolls. Cover with cheese, then crushed Doritos. Bake at 350 degrees for 20 minutes. Cut into slices, then top with lettuce, tomatoes, green onions, and favorite sauce if desired.
Nikindra Hungerholt
Bring a large pot of water to a boil. Salt the water and add the butternut squash. Cook until soft, about 12-15 minutes. Using a large slotted spoon, carefully remove the squash from the water and place in a large bowl. Add the pasta to the boiling water and cook according to package instructions. Place the cooked butternut squash in a large food processor or blender. Puree the squash until smooth. Add water or broth and puree until the sauce reaches your desired consistency. You may need a little more or a little less water, depending on the size of your squash. In a large deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add onion and garlic and sauté until soft, 3-5 minutes. Add pureed butternut squash. Stir in the Parmesan cheese. Season with nutmeg, salt, and pepper. Add the pasta and stir until pasta is well coated. Chop two of the sage leaves and stir them into the pasta. Serve the pasta with additional Parmesan cheese, if desired.
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2015 Tasty Temptations • Page 9
Main Dishes and Casseroles Easy Chicken Parmesan Bake - 3rd Place Denise Pagel, Chatfield, MN
Crockpot Meatloaf Hatti McGrath, Lanesboro, MN
2 Tbsp olive oil 2 cloves garlic, crushed Hot red pepper flakes, to taste 5 boneless, skinless chicken breasts 2 Cups Barilla marinara sauce 1/4 Cup chopped basil (fresh) 8 Oz shredded mozzarella cheese, divided 4 Oz Parmesan cheese, grated; divided 1 (5 0z) package garlic croutons
1 Lb ground beef 1/2 Cup quick oats 2 Tbsp minced onion 2 Tbsp minced celery 1 Tbsp Worcestershire sauce 1 Tbsp ketchup 1 Tsp dried parsley 1 egg 1/2 Tsp salt 1/4 Tsp black pepper 1/4 Cup (or less) milk Ketchup for garnish on top of meatloaf
Denise Pagel
On bottom of rectangle baking dish, put in the olive oil and the crushed garlic. Spread it around; add a couple shakes of red pepper flakes, stir. Place chicken breasts on top. Spread 2 cups of marinara on top; sprinkle on the basil. Top with 4 oz of mozzarella and 4 oz of parmesan. Next, add the croutons, spreading them out in pan. Sprinkle on the remaining 4 oz mozzarella cheese and 2 oz Parmesan cheese. Bake at 350 degrees for 40·45 minutes (will depend on size of chicken pieces).
Combine all ingredients except milk. Add milk, a little at a time, until it is a smoother consistency, but not goopy. You can use a 6 quart crock with a meatloaf pan inside it, or if your meatloaf pan won’t fit, use a 4 quart and put the meat directly into the crock, (which is what I did). Spray the crock with non-stick spray, and either put your meatloaf pan or meatloaf itself into the cooker.
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Page 10 • 2015 Tasty Temptations
Meat, Poultry, and Seafood Chicken and Eggplant Curry - 1st Place Nikindra Hungerholt, Rushford, MN
BBQ Beef Sandwiches - 2nd Place Denise Pagel, Chatfield, MN
8 boneless/skinless chicken thighs, roughly sliced into smaller pieces 1 Tbsp coconut oil 1 onion, finely chopped 2 cloves garlic, finely chopped 1 eggplant, chopped Nikindra 2 Tsp cumin Hungerholt 2 Tsp coriander 1 Tsp garam masala 1 Tsp turmeric 1/2 Tsp mustard seeds 1 can chopped tomatoes, or 1 large fresh tomato, diced 1 Tbsp tomato paste 1 Cup chicken stock
3-4 Lb beef rump roast 2 Cups barbeque sauce, divided 1 Cup root beer Dash salt & pepper, if desired Sandwich buns, split
Add the coconut oil to a large frying over a medium heat. Once melted, add the mustard seeds. Once they start to pop, add the onions and fry till softened. Add the garlic and ginger and chicken thighs and fry until lightly browned. Add the cumin, coriander, garam masala, turmeric, and tomato paste and stir to evenly coat. Add the eggplant, chopped tomatoes, and stock. Bring to a boil, reduce heat, cover and simmer until eggplant is softened and sauce has reduced down and thickened.
Denise Pagel Place beef in a 4 quart slow cooker. In a large bowl, mix 1 1/2 cups of the barbeque sauce and the root beer; pour over beef. Cover; cook on low setting 9-10 hours. About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into a skillet. Cook over medium heat about 15 minutes, stirring occasionally until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to slow cooker. Stir remaining half cup barbeque sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Add salt and pepper to taste. Serve on buns.
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2015 Tasty Temptations • Page 11
Meat, Poultry, and Seafood
Open 6 days a week
Restaurant & Supper Club
Hwy. 52 & 16 • Preston, MN • 507-765-3388 www.brandingironmn.com
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
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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, batter fried cod, bacon cheeseburger, turkey burger, chick-ka-bob, bbq ribs, oriental chicken salad) Includes choice of potato, bread basket and a trip to salad bar ~ all for $26. no discounts apply to this special.
507-346-2579 • 800-660-MEAT M-F 7-5:30, Sat. 7-12:00 17643 121st Ave. • 4.5 miles South of Spring Valley on Hwy 63 EBT Customers Welcome
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Page 12 • 2015 Tasty Temptations
Breads and Rolls Pumpkin Coffee Cake - 1st Place Denise Pagel, Chatfield, MN
Buttermilk Oat Bread - 2nd Place Bonnie Heidtke, Fountain, MN
1/3 Cup water 15 Oz can pumpkin puree (not pie filling) 2 eggs 1 Tbsp vanilla 2 Tsp pumpkin pie spice 18 Oz yellow cake mix 1 Tsp baking soda 3/4 Cup brown sugar, divided 1/2 Cup flour 4 Tbsp butter, melted 2 Tbsp granulated sugar 1/2 Tsp vanilla 2 Tbsp heavy whipping cream
Makes 2 (8-inch) loaves
Denise Pagel
Preheat oven to 350 degrees. In large bowl, mix together the water, pumpkin, eggs, vanilla, and pumpkin pie spice until combined. Add cake mix and baking soda until just combined. Grease a 13 x 9 inch pan and pour the batter in. Set aside. In small bowl, mix 1/2 cup brown sugar, 1/2 cup flour, and melted butter. Use fingers to sprinkle over cake. Bake at 350 degrees 25-30 minutes until toothpick comes out clean. For glaze: In small saucepan, combine other 1/4 cup brown sugar, granulated sugar, and heavy whipping cream. Bring to a simmer. Remove from heat and stir until all sugar is dissolved. When cake is finished baking, poke holes on top with toothpick. Pour glaze over the cake. Serve warm or at room temperature.
Keep your Norwegian food traditions alive with a class at Vesterheim!
1 1/2 Cups old-fashioned oats, divided 1 Cup boiling water 1/4 Cup warm milk (105 to 110 degrees) 2 Tbsp plus 2 Tsp honey, divided 2 Tsp active dry yeast 1 1/2 cups buttermilk 1/2 Cup olive oil 1 Tbsp kosher salt 5 Cups all-purpose flour 1 Tbsp water
Bonnie Heidtke
In a small bowl, stir together 1 1/4 cups oats and 1 cup boiling water; let stand for 10 minutes. In the bowl of a stand mixer fitted with the dough hook attachment, combine milk, 2 tablespoons honey, and yeast; let stand for 10 minutes or until foamy. To yeast mixture, add buttermilk, oil, salt, and oat mixture, and beat on low until combined. Gradually add flour, beating until combined. Increase speed to medium, and beat for 10 minutes or until dough is smooth (dough will still be sticky). Spray a large bowl with cooking spray, and place dough in bowl, turning to grease top. Cover, and let stand in a warm, draft-free place for 1 hour or until doubled in size. Spray 2 (8-inch) loaf pans with cooking spray. Turn out dough onto a lightly floured surface, and divide dough in half. Shape each half into an 8-inch-Iong loaf, and place in prepared pans. In a small microwave-safe bowl, heat 1 tablespoon water with remaining 2 teaspoons honey until warm. Brush honey mixture onto loaves. Cover and let stand in a warm, draft-free place for 30 minutes. Preheat oven to 375 degrees. Bake for 1 hour or until golden brown. Let cool in pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Bread Maker Dilly Bread - 3rd Place Darlene Nielsen, Rushford, MN 1 Cup warm cottage cheese 2 eggs 2 Tbsp sugar 1 Tsp salt 1 1/2 Tbsp minced onion or chives 1/2 Tsp soda 2 Tsp dill seed 3 Cups bread flour 1 3/4 Tsp regular dry yeast
Come to Vesterheim’s Museum Store for all your Scandinavian cooking supplies!
Learn the secrets of baking time-honored foods like Norwegian kransekake, lefse, flatbread, and Christmas cookies. Classes make great gifts! Bring your kids—ages 14 and up welcome. More info at vesterheim.org. Call 563-382-9681 to register now!
Vesterheim
The National Norwegian-American Museum & Heritage Center
502 W. Water St., Decorah, Iowa • vesterheim.org • 563-382-9681
Darlene Nielsen
Add ingredients according to your bread maker instructions. Cycle - White or basic. Setting - Light or medium.
2015 Tasty Temptations • Page 13
Breads and Rolls Pumpkin Pancakes Nikindra Hungerholt, Rushford, MN
www.HoffFuneral.com Rushford 507-864-7771 • Houston 507-896-3127 St. Charles 507-932-4100 • Lewiston 507-523-2277 Winona 507-452-4241
1 1/2 Cups milk 1 Cup pumpkin puree 1 egg 2 Tbsp vegetable oil 2 Tbsp vinegar 2 Cups all-purpose flour 3 Tbsp brown sugar 2 Tsp baking powder 1 Tsp baking soda 1 Tsp ground allspice 1 Tsp ground cinnamon 1/2 Tsp ground ginger 1/2 Tsp salt Praline Sauce: 2 Cups toasted walnuts, chopped 2 sticks butter 1 dash cinnamon 3 Cups light corn syrup or brown rice syrup (for healthier option) 3/4 Cup dark brown sugar 1 Tbsp vanilla extract 1/4 Tsp maple flavoring
Flaky Biscuit Hatti McGrath, Lanesboro, MN 1 1/4 Cups all purpose flour 3/4 Tsp salt 1 Tsp sugar 4 Tsp baking powder 1/3 Cup butter (very cold) 1 Cup milk (very cold) Preheat oven to 450 degrees. Place flour, salt, sugar, and baking powder in food processor and pulse for a few seconds to combine. Cut butter into small pieces and add to food processor. Pulse half a dozen times and check for the size of the butter pieces. Repeat if necessary until the butter is in pieces roughly the size of peas. Put flour mixture in a mixing bowl and add the cold milk. Toss together gently until barely combined. I use a little white plastic tool to lift the dough from the side of the bowl and dump it on top of the rest of the dough. As soon as the dough holds together, turn it out on a lightly floured counter. Gently “knead” the dough a few strokes until it is a mostly a cohesive ball. Roll the dough into a rectangle 1/2 - 3/4 inch thick, depending on how tall you like your biscuits. Cut into 2 inch circles, you should get six, and place on a parchment lined cookie sheet. Bake at 450 degrees for 8-10 minutes. Butter and eat while still warm.
Page 14 • 2015 Tasty Temptations
Pies, Pastries, and Desserts Salted Caramel Pecan Pie - 1st Place Bonnie Heidtke, Fountain, MN Makes one 9-inch pie 2 Cups sugar 1/2 Cup water 1/2 Cup light corn syrup 1/2 Cup butter Bonnie Heidtke 1 Cup heavy Kemps whipping cream 1 Tsp sea salt 1/2 (14.1 Oz) package refrigerated pie crust 3 large eggs 2 Cups pecan halves In a large skillet, stir together sugar, 1/2 cup water, and corn syrup. Cook, without stirring, over medium high heat for 8 minutes or until mixture turns a deep honey color. Immediately remove from heat, and stir in butter until melted. Gradually stir in cream and salt until mixture is smooth. Pour mixture into a medium bowl, and let cool at room temperature for 30 minutes. Preheat oven to 350 degrees. On a lightly floured surface, roll crust to a 14-inch circle. Transfer crust to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Whisk eggs into cooled sugar mixture until well combined, and stir in pecans. Pour pecan mixture into crust. Bake for 45 to 55 minutes or until center is set. Let cool completely in pan on a wire rack. Cover and refrigerate for at least four hours before serving.
Baking Measurement Conversions Eclair Cake - 2nd Place Denise Pagel, Chatfield, MN 2 (3.5 0z) packages instant white choco late pudding (or your flavor choice) 3 Cups milk 8 Oz Cool Whip 16 0z graham cracker squares 16 0z can prepared chocolate frosting (or your flavor choice)
Denise Pagel In large bowl, whisk pudding and milk, stir in Cool Whip. Set aside. Arrange single layer of graham crackers in bottom of 13 x 9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top the pudding with another layer of graham crackers. Put on remaining pudding mixture. Top with final layer of graham crackers. Microwave the opened can of frosting 20-30 seconds. Stir. Pour on top of graham cracker layer. Refrigerate overnight.
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
2015 Tasty Temptations • Page 15
Pies, Pastries, and Desserts Snickers Caramel Apple Dessert Hatti McGrath, Lanesboro, MN 6 regular size Snickers Candy Bars 4 medium apples, I used red delicious 1 (5.1 Oz) package vanilla instant pudding, dry, do not prepare 1/2 Cup milk 1 (16 Oz) tub Cool Whip, thawed to room temp 1/2 Cup caramel ice cream topping Whisk vanilla pudding packet, 1/2 cup milk, and Cool Whip together until well combined. Chop up apples and Snickers into bite size pieces. Stir chopped apples and Snickers into pudding mixture. Place in a large bowl and drizzle with caramel ice cream topping. Chill for at least 1 hour before serving. Texas Brownies Luanne Dvorak, Rushford, MN 1 Cup margarine 4 Tbsp cocoa 1 Cup water 2 Cups sugar 1/2 Cup sour cream 2 Cups flour 1 Tsp soda 2 eggs Bring margarine, cocoa, and water to a boil. Add sugar, flour, soda, eggs, and sour cream. Mix well. Bake in jelly roll or cake pan, 350 degrees for 30 minutes. Frosting: 3 Cups sugar 3/4 Cups milk 3/4 Cups butter 6 Tbsp cocoa 1 1/2 Tsp vanilla Boil sugar, milk, butter, and cocoa for 2 minutes, stirring constantly. Cool and add vanilla. Continue beating until cool and spreading consistency. Will harden quickly when cool.
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Page 16 • 2015 Tasty Temptations
Cakes, Cookies, and Candy
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2015 Tasty Temptations • Page 17
Cakes, Cookies, and Candy Cranberry Bliss Bars - 1st Place Nikindra Hungerholt, Rushford, MN
Melt in Your Mouth Goodness - 3rd Place Vernice Klug, Mabel, MN
Cake Base: 1 Cup butter, room temperature 1 1/4 Cups brown sugar 3 large eggs 1 Tsp vanilla 1 1/2 Cups flour 1 Tsp ground ginger 1/2 Tsp baking powder 1/4 Tsp salt 1/4 Cup minced dried cranberries 1/4 Cup white chocolate, coarsely chopped
1 Cup oleo 1 Cup brown sugar 2 Tsp vanilla 3 1/2 Cups flour 1 Tsp salt 1 Tsp baking soda 1 Tsp cream of tartar 1 Cup white sugar 1 Cup vegetable oil 1 egg 1 Cup oatmeal 1 Cup coconut 1 Cup chocolate chips 1 Cup sunflower seeds
Nikindra Hungerholt
Preheat oven to 350 and lightly grease a 9 x 13 pan. Beat butter and sugar together, and add eggs/vanilla beating until fluffy. Sift together flour, ginger, baking powder, and salt. Add to the butter mixture, beating well. Fold in the cranberries, chocolate, and candied ginger. Spread thick batter in pan and bake for 20 to 25 minutes, or until light golden. Cool completely. Frosting: 4 Oz cream cheese, softened 1 1/2 Cups powdered sugar 2 Tbsp butter, room temperature 1 Tsp vanilla
Cream oleo and sugars; add oil, vanilla, and egg. Sift flour, soda, salt, and cream of tartar. Slowly add to mixture. Stir in last four ingredients. Drop on greased sheet. Bake at 350 degrees for 12 minutes. Auntie Buddy’s Orange Bars Judy Koskie, Rushford, MN
Garnish: 2 Tbsp minced dried cranberries 1/3 Cup white chocolate chips, melted Cream the butter and cream cheese together until smooth. Add sugar and vanilla and mix until incorporated, smooth, and spreadable. Transfer to the cake base and spread a thin layer over the cake. Sprinkle with the minced cranberries. Drizzle the melted white chocolate over the cake.
2 Cups sugar 2 Cups flour 1 Tsp baking soda 1 Tsp salt 2 eggs 2 small cans mandarin oranges (save the juice from 1 can) Mix all together with the juice from one can oranges. Pour into jelly roll pan and bake at 350 degrees for 20-25 minutes. Frosting: 1 8 Oz package cream cheese, softened 1/2 Cup margarine, softened, NOT melted 2 Tsp vanilla 3 Cups powdered sugar
Crunchy Chocolate Chip Shortbread Cookies - 2nd Place Denise Pagel, Chatfield, MN 1 Cup butter 3/4 Cup powdered sugar 1 Tsp vanilla 2 Cups flour 1/2 Tsp baking powder 1/4 Tsp salt 3/4 Cup miniature chocolate chips (do not use regular size ones for this recipe) 1/2 Cup finely chopped pecans or walnuts
Vernice Klug
Chocolate Chip Cake Mix Cookies Hatti McGrath, Lanesboro, MN Denise Pagel
Preheat oven to 325 degrees. Beat together butter and powdered sugar; add vanilla. Mix in flour (1 cup at a time), baking powder, and salt. Stir in chocolate chips and nuts. Roll into 1 inch balls. Roll in granulated sugar. Place on cookie sheet. Press down slightly with glass to flatten some. Bake 20-22 minutes. Yields: 26 cookies
1 box yellow cake mix 2 eggs 1/2 Cup butter, softened 1/4 Cup brown sugar, not packed* 1 Tsp vanilla 2 Cups chocolate chips Preheat oven to 350 degrees. Mix cake mix, eggs, butter, brown sugar, and vanilla until well blended. Stir in chocolate chips. Bake for 8-12 minutes on parchment paper or a greased cookie sheet. *If you want a fluffy cookie, leave out the brown sugar.
Page 18 • 2015 Tasty Temptations
Dips, Sauces, and Spreads Baked Pimiento Cheese Dip - 1st Place Bonnie Heidtke, Fountain, MN
Cucumber Lime Dip - 2nd Place Denise Pagel, Chatfield, MN
Makes 8 to 10 servings
8 Oz cream cheese, softened 1 lime, juiced, zested 1/2 small onion, chopped 1/2 cucumber (peeled & seeded), finely diced 1 glove garlic, chopped 1/8 Tsp garlic powder Salt & pepper, optional Dill seasoning, optional Pita crackers, fresh vegetables
1 (16 Oz) box processed cheese product (I use Velveeta), shredded 1 (8 Oz) package Monterey Jack cheese, shredded 1 (8 Oz) package cream cheese, softened 3/4 Cup chopped roasted red peppers 1/2 cup mayonnaise 2 Tbsp chopped green onion 1 Tbsp chopped fresh parsley 1 Tbsp Dijon mustard 1/2 Cup chopped pecans Toasted french bread rounds Garnish: chopped fresh parsley
Bonnie Heidtke
Preheat oven to 350 degrees. Spray a 1 1/2 quart baking dish with cooking spray. In a large bowl, beat together all cheese and next 5 ingredients with a mixer on medium speed until well combined. Spoon into prepared pan. Bake for 15 minutes. Sprinkle with pecans, and bake 15 minutes more. Serve warm with toasted bread. Garnish with parsley, if desired.
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Denise Pagel
In small bowl, soften the cream cheese. Zest the lime into the bowl, then cut the lime in half and squeeze the juice from both halves into bowl on top of cream cheese. Cut cucumber in half and scrape out seeds. Cut into strips and finely chop (or use manual food processor), add to bowl. Add onion, garlic, and garlic powder. Stir until combined. Add salt & pepper if desired. An option is to add a little dill seasoning, as well (teaspoon or to taste). Refrigerate several hours. You may use the other half of cucumber for garnish (slice with peel on). Serve with crackers or fresh veggies.
2015 Tasty Temptations • Page 19
Dips, Sauces, and Spreads Pizza Dip Hatti McGrath, Lanesboro, MN 12 Oz light cream cheese (about 1 1/2 boxes) 3/4 Tsp dried oregano 3/4 Tsp dried parsley 1/4 Tsp dried basil 2 (8 Oz) cans tomato sauce 1 (6 Oz) can tomato paste 2 Tsp dried oregano 2 Tsp dried basil 1/2 Tsp sugar 1/2 Tsp garlic powder 1 Cup mozzarella cheese, divided 1/2 cup powdered Parmesan cheese 1/4 cup pepperoni Any other toppings you like! Ritz crackers Preheat oven to 350 degrees F. Spray the bottom of a 1 1/2 quart casserole dish with cooking spray; set aside. Mix together cream cheese, oregano, parsley and basil in a small bowl. Spread herbed cream cheese on the bottom of prepared dish. Layer with 1/2 cup mozzarella cheese and 1/4 cup grated Parmesan cheese. In another medium sized bowl, mix together tomato sauce, tomato paste, oregano, basil, sugar, and garlic powder. Pour over cheese layer in dish. Cover with the remaining cheeses. Top with pepperoni and any other toppings desired. Place in preheated oven and bake for 15 minutes or until heated through and bubbly. Serve with crackers.
Cowboy Caviar Lynda Schmitz, Adams, MN 1 can shoe peg corn, drained 1 can black-eyed peas, drained 2 avocados 2 Roma tomatoes 2/3 Cup fresh cilantro 2/3 Cup green onion Dressing: 1/4 Cup olive oil 1/4 Cup red wine vinegar 2 garlic cloves chopped 3/4 Tsp salt 1/8 Tsp pepper 1 Tsp cumin Combine corn and peas. Chop or dice avocados, tomatoes, cilantro, and green onions. Mix with corn and peas. Blend dressing ingredients and combine with vegetables. Serve with Dorito Scoops.
Holiday Guide 2013_Layout 1 10/22/13 3:31 PM Page 23
Page 20 • 2015 Tasty Temptations Bluff Country Newspaper Group
Special Diet
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No-Bake Peanut Butter Pie (Dairy-Free, Gluten/ Grain-Free, Paleo) - 1st Place Nikindra Hungerholt, Rushford, MN
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Melt Away Your Holiday 1 small box butterscotch instant pudding Stress (fat free/sugar free) Carmel Apple Salad - 2nd Place Denise Pagel, Chatfield, MN
1 (20 0z) can crushed pineapple, with its juice The Holidays 3 Gala apples, diced (with skins on) Are Coming 8 Oz fat free Cool Whip Up! 1 Cup miniature marshmallows Gift Certificates
Denise Pagel
In Make large bowl,Great combine pudding and crushed pineapple. Add the diced apples. Fold in the Cool Whip. Stir in marshmallows. Refrigerate at least Christmas Gifts. 1 hour. Hint: If making ahead, you may want to soak chopped apples in a water/lemon juiceand solution to prevent I take your health well-being seriously. browning). Be sure to drain well - EQ REXMSREPP] GIVXMĂ IH ERH PMGIRWIH MR before adding to pudding.
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Open: Line an 8-inch springform pan or pie dish with parchment paper and set Wed.-Sat. 10am to 5pm aside. For the crust, chop the peanuts in a food processor into fine crumbs. Combine all of the ingredients in a large mixing bowl and stir well to create a uniform dough. Press the dough evenly into the bottom of the lined pan RailroadinDr. NW and and set aside. For the filling, combine the four116 ingredients a blender, Spring Grove, Minnesota blend until completely smooth and silky. Pour the filling over the top of the (507) 498-5998 crust, and use a spatula to smooth the top. Place the pie in the freezer to set until firm,+DQGLFDSSHG $FFHVVLEOH ‡ /RWV RI about 4 to 6 hours, then refrigerate. 3DUNLQJ
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2015 Tasty Temptations • Page 21
Special Diet Crazy Cake Judy Koskie, Rushford, MN
Brownies (Egg-Free and Dairy-Free) Hatti McGrath, Lanesboro, MN
3 Cups flour 2 Cups sugar 1/3 Cup cocoa 2 Tsp soda 1/2 Tsp salt 3/4 Cup salad oil 2 Tsp vanilla 2 Cups cold water
1 1/3 Cups all-purpose four or gluten-free flour 1 Cup sugar 1/3 Cup unsweetened cocoa powder 1/2 Tsp baking powder 1/2 Tsp Salt 1/2 Cup water 1/2 Cup vegetable oil 1/2 Tsp vanilla extract
Put all ingredients in a 9” x 12” cake pan. Mix together with a fork. Bake 30 minutes at 350°.
Mix together all the ingredients. Dry ingredients first and then the wet ingredients. You should have a nice, thick mixture. Make sure all the flour and baking powder is mixed in otherwise you will have sour clumps in the brownies. Pat into a slightly greased 8 x 8 pan. Bake at 350 degrees F for about 20 minutes or until a toothpick comes out clean.
YES, THERE ARE NO EGGS My mom got this from my grandma and it was the “Birthday Pick” for me. I can’t tell you what kind of frosting is best-- it was never in the pan long enough to cool for mom to put frosting on it. --Judy Koskie... in memory of Gerald E. and Jeanne M. Jensen.
25tual Ann h
Tuesday, Dec. 8
Rock & Knit Day
Wednesday, Dec. 2
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Thursday, Dec. 10
Page 22 • 2015 Tasty Temptations
Special Kemps Cooking Category Dairy Dessert - 1st Place Denise Pagel, Chatfield, MN
Crushed Peppermint Cheesecake with Minty Whipped Cream - 2nd Place Nikindra Hungerholt, Rushford, MN
Graham cracker crust: 1 1/3 Cups graham cracker crumbs 1/4 Cup granulated sugar 1/4 Cup butter, melted Filling: 2 (3.50z) vanilla instant pudding 2 Cups Kemps 2% milk 1 1/2 Cup Kemps butter pecan ice cream, softened 1 package Dream Whip or 8 0z Cool Whip 2 Heath candy bars, crushed
Denise Pagel
Mix crumbs, sugar, and butter and place in 13x9 glass baking dish. Set aside. Mix together pudding and milk until thick. Stir in the ice cream. Pour over crumbs. Set 2 hours in refrigerator. Mix Dream Whip (or use Cool Whip) and spread on top of filling mixture. Sprinkle crushed candy on top of whipped topping.
12 Oz creme-filled chocolate sandwich cookies, such as Oreos, broken into pieces 3 Tbsp melted Kemps butter 1 1/2 Lb cream cheese, at room temperature 3/4 Cup sugar 1/3 Cup Kemps sour cream 4 eggs 2 Tbsp all-purpose flour 1 Tsp vanilla 1/2 Tsp peppermint extract 1/2 Tsp salt 1/3 Cup coarsely crushed peppermint candy
Nikindra Hungerholt
Whipped Cream: 2/3 Cup Kemps whipping cream 2 Tsp sugar 1/2 Tsp vanilla Beat cream and sugar with electric beater until thick. Then beat in the vanilla. Set aside. Place cookies in a heavy zip-lock plastic bag and crush with a rolling pin. Pour into a buttered 9inch round spring form pan and pour melted butter over crumbs; mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan. Bake in a 300 degree oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on). Meanwhile, in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended. Beat in Kemps sour cream. Add eggs one at a time, beating to blend after each addition. Beat in flour, vanilla, peppermint extract, and salt until smooth. Pour cream cheese mixture into pan over baked crust. Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. Run a knife around edge of pan rim. Place pan on a wire rack and cool cheesecake completely in pan. Cover and chill until cold, at least 4 hours or up to 2 days. Run a knife around rim again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel. Decorate top of cake with crushed peppermint candy and minty whipped cream. Serve chilled.
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Monday – Friday: 7 a.m. – 8 p.m. • Saturday – Sunday: 8 a.m. – 5 p.m. Holidays: 8 a.m. – 5 p.m. Closed Thanksgiving, Christmas Day, New Year’s Day and Easter Check current Urgent Care wait times online — winonahealth.org/uc
2015 Tasty Temptations • Page 23
Special Kemps Cooking Category Pat’s Party Potatoes Judy Koskie, Rushford, MN 8 potatoes 8 Oz cream cheese, softened 8 Oz french onion dip Peel and cut up potatoes. Boil potatoes until done (45 minutes). Drain. Mix together cream cheese and french onion dip. Stir together with potatoes. Pour into casserole dish and bake at 350 degrees for 30-45 minutes. Toppings: French fried Onions Crushed potato chips Optional: Add 1-2 cups diced ham or bacon. No Flour Bread Hatti McGrath, Lanesboro, MN 3 eggs, separated 3 Oz reduced fat/fat-free Kemps cream cheese, 3 Tbsp sour cream, ricotta cheese, Kemps cottage cheese, or thick yogurt (use one) 1/2 Tsp Spenda granular 1/8 Tsp cream of tartar Pinch of salt Preheat oven to 300 degrees. Spray a large baking sheet with vegetable cooking spray and set aside. In a large bowl, with very clean beaters, whip the egg whites with the cream of tartar for 3-4 minutes - or until very stiff peaks form and they are almost turning dry. Set aside. With the same beaters, in a large bowl beat the cold cream cheese until smooth. Beat in the egg yolks, Splenda, and salt for 2 minutes until light yellow. Gently fold one-third of the egg whites into the yolk mixture to lighten. Fold in the remaining whites until all fluffs disappear, but be careful not to deflate them. Mound into desired sizes on the prepared baking sheet (or in a pizza pan, or muffin tins, or a mini loaf pan... whatever shape and size you want). Bake for 30 minutes - depending on size. (I made 6 large pieces and 30 minutes was just right. Smaller sizes will require less time... just watch.) They should be a deep golden brown and crispy to the touch. Immediately loosen with a pancake turner and allow to cool for a few minutes on the pan. Remove to a wire rack to cool completely. Store in an airtight container or plastic bag.
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Looking for more recipes? Check the Fillmore County Journal weekly for recipes from these local writers! Sue’s Muse By Sue Ommen
Becky’s
A View From The Woods By Loni Kemp
©SallyKeating2011
Food Tales By Becky Hoff
The
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A little of this, By Tammy Danielson A little of that. By Kathy Little
136 St. Anthony St. • P.O. Box 496 Preston, MN 55965 507-765-2151 • 1-800-599-0481 • FAX 507-765-2468
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2015 Tasty Temptations • Page 25
Benefit from nutritious turkey even after Thanksgiving If turkey is not normally on your lunch or dinner menu, come the holiday season, it’s bound to show up in abundance. As soon as the weather cools and the crispness of late autumn is in the air, thoughts turn to more hearty meals, and of course, the fall pièce de résistance: Thanksgiving dinner. Turkey takes center stage on many Thanksgiving dinner tables, even though history suggests it likely wasn’t served at the first Thanksgiving. Despite this historical discrepancy, turkey and all the trimmings continue to be traditional fare for big holiday dinners. Much more than just delicious and filling, turkey boasts many nutritional benefits, making it a worthwhile addition to your diet regardless of the season. • Protein: Turkey is often overshadowed by other meats in refrigerated display cases, but it remains an excellent source of protein in a low-fat package. A typical 3.4- to four-ounce serving of skinless turkey breast (about the size of a deck of cards) contains around 30 grams of protein, providing about 65% of the average person’s recommended daily allotment of protein. Protein helps the body feel full and serves many essential functions in the body. Proteins regulate the entry of nutrients through cell walls, help the body grow and help it to generate antibodies that fight against illness. • Low-fat: A serving of turkey is only 161 calories and contains just four grams of fat, which is low in saturated fat.
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• B-vitamin benefits: Turkey is an excellent source of B vitamins, including B3, B6, and B12. Having enough B3, also known as niacin, is important for overall health, and higher levels of niacin can improve cholesterol levels and lower a person’s risk for cardiovascular disease. B6 is also called pyridoxine. It’s involved in the process of making certain neurotransmitters, including serotonin and norepinephrine, which transmit signals in the brain. Important for neurological health, B12 helps decrease levels of homocysteine, which can contribute to cognitive decline. • Immune system effects: People may not know turkey contains selenium, which is key to healthy thyroid function. It also helps boost the immune system by playing a role in the body’s antioxidant defense system. Selenium may help eliminate free radicals in the body that would otherwise contribute to cancer risk. • Relaxation: Many people are aware of turkey’s ability to induce feelings of relaxation, particularly when eaten in abundance at the Thanksgiving dinner table. Turkey contains the amino acid tryptophan, which plays a role in triggering production of serotonin. Serotonin can induce feelings of relaxation and sleepiness. Turkey is lean, full of essential nutrients, and low in saturated fat, making it a worthy addition to your diet no matter what time of year it happens to be.
City of Fountain Fountain Community Center
Dec. 12th
Santa Comes to Town
Treats for the kids Santa will arrive at 1:30 There will be drawings for children & adults.
11am - 2pm
Fountain United Methodist Annual Bake & Craft Sale & Luncheon
Page 26 • 2015 Tasty Temptations
Things to consider when hosting for the holidays Holiday hosts have a lot on their plates. The work of holiday hosting does not begin when the first guest arrives. It starts weeks before, when homeowners begin preparing their homes for overnight guests. Because the holiday season can be so busy, it’s easy for hosts to overlook certain things as the day their first guests are set to arrive draws nearer. But the following are a few things hosts should consider in the weeks before their guests show up.
they can bring their own pets along to your house. Hosting for the holidays is a great way to welcome loved ones into your home. Considering and discussing a few factors before your guests arrive can ensure everyone enjoys their stay.
Accommodations It’s hard to overlook accommodations when hosting for the holidays, but it’s best to inspect linens and other items that might go largely unused throughout much of the year. Check foldout couches or air mattresses a few weeks before your guests are slated to arrive. This gives you ample time to address any issues and also allows you to comparison shop and find great deals on any items you need to replace. Hosts who are parents to young children may want to discuss sleeping arrangements before guests arrive if kids will be asked to sleep in different beds. Kids might embrace the change, while others might be less enthusiastic. If younger cousins will be staying over, let kids choose their new roommates, which might make them more excited about sharing rooms with their guests. Explaining the situation in advance gives youngsters time to ready themselves for their temporary move. Diets Ask guests before they arrive if they have any particular food allergies or items they need to avoid because of any medications they might be taking. This is especially important for youngsters, who may forget to avoid homemade cookies with nuts despite having nut allergies. By asking in advance if your guests have any food allergies or foods and ingredients they must avoid, you will know to avoid serving particular dishes so no one accidentally eats foods that might make them sick and you can prepare alternative dishes for people who must avoid certain foods.
Experience
Historic
Bluff Country
Activities If guests will be staying for several nights, explore a few local activities so everyone can get out of the house for a night or two. Time spent with family is one of the best parts of the holiday season, but spending all of that time inside in cramped quarters can grow uncomfortable over time. Plan a family night or two out that everyone can enjoy. Pets When hosting for the holidays, let your guests know if you have any pets. Some people have dog and cat allergies, and those allergies may make it difficult for them to enjoy their stay. Others’ allergies might be so severe that they have to find alternative lodging. Let guests know about your pets when you invite them to stay at your house so no one is surprised at the last minute. In addition, let guests know if
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