2018 Tasty Temptations Cookbook by Jason Sethre

“BesT Cooks of Bluff CounTry”

2018 T a s T y TempTaTions

A speciAl publicAtion of the fillmore county JournAl • www.fillmorecountyJournAl.com

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2018 Tasty Temptations

The Best Cooks of Bluff Country 73 tried and tested reader recipes that will bring people together for the holidays Now in its ninth year, the Tasty Temptations Cookbook has become a delightful expectation of Fillmore County Journal readers near and far. Every year, we receive between 70 and 90 recipes from loyal readers. Thanks to readers from Chatfield, Fountain, Harmony, Houston, Mabel, Preston, and Stewartville, we are proud to publish another holiday keepsake. Let’s face it, everyone loves food. And, the holidays present an opportunity to bring something new to the table. Isn’t it great how food brings people together! This cookbook is full of recipes shared by your neighbors, friends and maybe even family. So, when you see these cooking superstars noted in this cookbook, please thank them for sharing their recipes. And, hopefully, you’ll consider sharing one of your favorite dishes in next year’s Tasty Temptations Cookbook. I should mention that we also have a number of winners to recognize for their recipe contributions. In this year’s Tasty Temptations Cookbook, you’ll see each drawing winner noted with a $25 gift card to use at Harmony Foods, Preston Foods, or Rushford Foods. With nine categories, that’s a total of $225 in gift cards that will be shared with this year’s winners. Over the past nine years, the Hoiness family, store owners of Harmony Foods, Preston Foods, and Rushford Foods, have generously donated over $4,200 in gift cards to be shared with winners of the Tasty Temptations Cookbook recipe contest. We thank them again for their generosity! I am grateful to all of the cooks who shared their recipes in this year’s publication, provided to over 14,000 households in Fillmore County and Houston County. And, this entire publication 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

“BesT Cooks of Bluff CounTry”

2018 T a s T y TempTaTions

A speciAl publicAtion of the fillmore county JournAl • www.fillmorecountyJournAl.com

Page 2

2018 Tasty Temptations

Publisher Fillmore County Journal

“ B e s t C oo k s o f B l u f f C o u n t r y ”

2018 T a s t y Temptations T a b l e o f C o nten t s Appetizers and Beverages................................ 4-5 Soups, Salads, and Vegetables........................ 6-8 Main Dishes and Casseroles .............................10-12 Meat, Poultry, and Seafood ............................. 14-15 Pies, Pastries, and Desserts ............................... 16-18 Bars, Cakes, Cookies, and Candy ................... 19-23 Dips, Sauces, and Spreads................................ 26-27 Breads and Rolls................................................. 28-30 Special Diet......................................................... 33-34

FILLMORE COUNTY

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2018 Tasty Temptations

Appetizers and Beverages rye snack ‘ems

brandy smackers

1 lb ground beef 1 lb hot spicy Italian sausage 1 lb Velveeta cheese, cubed Rye cocktail bread

9 c. water 2 c. sugar 16 oz. lemon concentrate 16 oz. orange concentrate 1 pt. peach brandy

Denise Pagel, Chatfield, MN

In large skillet, brown ground beef and sausage; drain. Add cheese and return to heat until cheese is melted. Spread mixture onto squares of the cocktail bread. Place on cookie sheets. Bake at 325º 10-15 minutes. Serve warm.

grape punch

Clara Syverson, Harmony, MN 2 c. red grape juice, chilled 2 c. white grape juice, chilled 5 c. lemon-lime soda, chilled In a large bowl or pitcher, combine both juices; mix well. Stir in the lemon-lime soda jus before serving. Yield: 18 - 1/2 c. servings.

Janet Scrabeck, Harmony, MN

Boil water and sugar. Let cool. Add remaining ingredients. Freeze in ice cream pail. Put in glass when serving and pour on 7UP or Mountain Dew.

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Email your ad and a photo to ads@fillmorecountyjournal.com and we’ll add the artwork! Fillmore County Journal P.O. Box 496, Preston, MN 55965 Ad deadline is Wednesday Noon for the next Monday’s edition.

cranberry punch Terry Stokes, Chatfield, MN 1 qt. cranberry juice 2 c. water 1 c. orange juice 1 1/2 Tbsp lemon juice 1 qt. ginger ale Sugar syrup to taste Sugar syrup: Boil 2 c. sugar with 2 c. water for 5 minutes. Chill; store in fridge. Add ginger ale just before serving. Makes 20 punch cups.

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2018 Tasty Temptations

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Appetizers and Beverages Cinnamon hot chocolate

Chilly snow Day Floats

2/3 c. sugar 1/2 c. cocoa powder 1 tsp. cinnamon 1/2 tsp. nutmeg 8 c. milk 2 tsp. vanilla marshmallows (optional)

2 c. peppermint ice cream 1 c. lemon-lime soda 1/4 c. whipped cream crushed cany canes

Promise Syverson, Harmony, MN

1. Rinse your saucepan with cold water before adding your milk. This stops the milk from sticking. 2. Turn burner on low. 3. Mix sugar, cocoa, cin$25 Gift Card namon and nutmeg together. 4. Add a little bit of milk, about 1/2 c., to the mix. Stir until everything is mixed and $25 gift card to Preston, there are no lumps. 5. Slowly Harmony, or Rushford Foods add the rest of the milk and the vanilla. Keep stiring over low heat. 6. Turn heat up to medium and heat until very warm, but not boiling. Serve in cups with marshmallows on top.

Anna Syverson, Harmony, MN

In a blender combine ice cream and soda. Blend until frothy. Distribute into two glasses. Add whipped cream and crushed candy canes on top for garnishing. Find us on Facebook

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2018 Tasty Temptations

Soups, Salads, and Vegetables hearty hash brown soup

stuffed pepper soup

2 lb frozen hash browns 4 c. water 3/4 c. celery 1 large onion, chopped 4 chicken bouillon cubes 1/2 tsp. celery seed 1/4 tsp. pepper

2 lb ground beef (or ground turkey) 1 - 28 oz. can diced tomatoes 2 c. cooked rice 1 tsp. salt 1 - 28 oz. can tomato sauce 2 c. chopped green tomatoes 1/4 c. maple syrup or honey 1 tsp. black pepper

4 cans (10 3/4 oz. each) condensed cream of chicken soup, undiluted

Mix all together and simmer 30-40 minutes. Serves 10.

In a soup kettle or Dutch oven, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer 20 minutes or until vegetables are tender. Mash vegetables with cooking liquid. Add soup and 4 c. milk; stir until smooth.

summer “health” salad

Clara Syverson, Harmony, MN

Laurie Syverson, Harmony, MN

Then stir in: 2 c. cubed, cooked ham 1 Tbsp dried parsley 1 1/2 tsp garlic salt Simmer 10 minutes. Garnish with cooked and crumbled bacon strips.

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2 large carrots, shredded 1 large red apple, diced 1/4 c. chopped walnuts 1/4 c. raisins 1/4 c. mayonnaise 1/2 c. cottage cheese lettuce leaves Combine all except the last two ingredients. Chill. Heap on lettuce leaf and top with a heaping tablespoon of cottage cheese just before serving.

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2018 Tasty Temptations

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Soups, Salads, and Vegetables Homemade tomato soup

creamy chicken crunch salad

1 Tbsp. finely chopped onion 2 Tbsp. butter 3 Tbsp. flour 2 tsp. sugar 1/8 tsp. pepper 2 c. tomato juice 2 c. cold milk

3 c. chicken breasts, cooked and cubed 2 c. frozen peas, thawed 1 c. celery, diced 1 c. red pepper, chopped 1 c. sugar snap peas, halved 1/2 c. green onions, chopped 1 1/2 c. mayonnaise 3 Tbsp lemon juice 2 tsp soy sauce 1/2 tsp ground ginger 6 oz. chow mein noodles 1/2 c. salted peanuts

Kay Bigalk, Harmony, MN

Saute onion in butter. Stir in flour, sugar, salt and pepper. Gradually stir in tomato juice, bring to a boil. Stirring constantly, boil 1 minute. Stir hot tomato juice gradually into cold milk and heat rapidly to serving temperature.

Send your recipes for the next cookbook for a chance to win a great prize! news@fillmorecountyjournal.com

Denise Pagel, Chatfield, MN

In large bowl, combine: chicken, peas, celery, red pepper, pea pods and green onion. In a separate bowl, stir together: mayonnaise, lemon juice, soy sauce and ground ginger. Pour over chicken mixture. Toss to coat, cover and chill until ready to serve. Fold in chow mein noodles and peanuts just before serving.

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2018 Tasty Temptations

Soups, Salads, and Vegetables just a good Salad Jim Neppl, Preston, MN

$25 Gift Card

WINNER

$25 gift card to Preston, Harmony, or Rushford Foods

One box ring noodles, cooked 1 c. salad dressing 1 c. carrots, grated 1 stalk celery, choppped 2 tsp sugar 2 tsp mustard 2 Tbsp chopped onion 2-3 c. tuna or chicken 2 hard boiled eggs Salt and pepper to taste

Mix all ingredients together. Can top this with shoestring potatoes.

Corn Chowder

Promise Syverson, Harmony, MN White sauce: 1/2 c. butter or margarine 1 c. flour 8 c. milk 1 Tbsp. salt Place butter in kettle and melt. Whisk together flour and 2 cups of milk. Slowly add 2 more cups of milk. Add mixture to butter in kettle. Whisk together, add remaining milk. Add 4 cups frozen corn and 1/4 c. dried onion pieces to white sauce. Turn burner on high stir until comes to a boil and gets thick. Serve.

2018 Tasty Temptations

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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.

tions 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.

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.

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.

Accommodations

Diets

Ask guests before they arrive if they have any particular food allergies or items they need to avoid because of any medica-

Activities

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 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.

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2018 Tasty Temptations

Main Dishes and Casseroles crunchy chicken casserole

Hamburger Noodle Bake

2 cans chicken, drained 1 can cream of chicken soup 1 can evaporated milk 1 small can mushrooms, drained 1 1/4 c. Minute Rice 1/2 stick margarine, sliced 1/2 c. slivered almonds

Brown together: 1 lb. hamburger 3/4 c. chopped onion

Sally Wilson, Houston, MN

Gloria Keene, Preston, MN

Combine all ingredients and pour into a casserole dish. Bake at 375ยบ for 45 minutes.

Root beer Apple baked beans Kay Bigalk, Harmony, MN

6 thick bacon strips, chopped 4 cans, 16 oz. each, baked beans 1 can, 21 oz. apple pie filling 1 can, 12 oz. root beer Cook bacon. Stir in baked beans, pie filling and root beer. Cook to allow flavors to blend. If desired, sprinkle with cheddar cheese. 12 servings.

Mix the above in a 9x13 glass pan with: 4 oz. medium noodles, cooked 2 oz. shredded sharp cheddar cheese (other kinds work fine) $25 Gift Card 10 3/4 oz. can tomato soup 1/4 c. chopped green pepper 1/4 c. ketchup 1 tsp. chili powder $25 gift card to Preston, 1/2 tsp. salt Harmony, or Rushford Foods 1/8 tsp. black pepper 1 c. water (or add some grated zucchini or a can of whole kernel corn with liquid to add moisture)

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3/4 c. soft bread crumbs 11/2 Tbsp. melted butter mixture Mix together and top casserole. Bake at 350ยบ for 40-45 minutes or freeze and bake later.

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2018 Tasty Temptations

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Main Dishes and Casseroles Stuffing/chicken hotdish

stuffed spaghetti squash

1 - 6 oz can Stove Top suffing 1 can cream of chicken soup 1 c. applesauce 1/2 c. milk 4 chicken breast, cut into strips 9 oz. can French cut green beans, undrained 1 can crispy onion rings

1 medium spaghetti squash 1 c. water 3/4 lb. ground beef 1/2 c. chopped red onion 2 Tbsp. mustard 2-3 tsp. hot sauce 4 small garlic cloves, minced 1 - 15 oz. can black beans 2 c. chopped fresh kale 1/4 c. plain greek yogurt

Janet Scrabeck, Harmony, MN

Prepare stuffing mix according to directions. Add applesauce, spread over 9x13 pan, arrange chicken. Mix soup, milk and beans - heat. Add 1 c. onion rings, spoon over chicken. Cover with foil and bake 30 minutes at 350ยบ. Remove foil, add rest of onion rings. Bake 10 minutes more.

Dinner in a Dish

Ellen Whalen, Harmony, MN 1 lb hamburger 1 green pepper 1 onion 1 1/2 tsp. salt 1/4 tsp. pepper 1 can tomatoes 1/2 c. instant rice 1 can whole kernel corn 1 egg Mozzarella cheese Brown hamburger, onion, and green pepper with salt and pepper in skillet and drain. In baking dish mix corn, tomatoes, egg and rice. Add meat mixture to baking dish. Top with mozzarella cheese. Bake at 350ยบ for 35-40 minutes.

Scalloped Potatoes & ham Terry Stokes, Chatfield, MN 4 Tbsp. butter 3 Tbsp. flour 2 cups milk 1 tsp. salt 1/4 tsp. pepper 4 c. peeled, raw potato 1/2 lb. smoked ham Melt butter, blend in flour. Add milk, salt and pepper. Cook slowly until thickened. While the white sauce is cooking, peel and slice potatoes into a 1 qt. measure. Butter a casserole dish and arrange a layer of potatoes on the bottom. Cut ham into bite-sized pieces and lay on top of potatoes. Add rest of potatoes and pour the hot white sauce over them. With a fork work the white sauce down to coat all potatoes. Bake uncovered at 325ยบ for about 2 hours.

Anna Syverson, Harmony, MN

Cook squash with one cup of water in a pan on 400ยบ for 1 hour. Set squash aside when fully cooked. In a large skillet, crumble beef and cook with onion over medium heat, drain. Add mustard, hot sauce and garlic, cook 1 minute. Stir in beans and kale, cook just until kale wilts, 2-3 min. Use a fork to separate strands of spaghetti squash, combine with meat mixure. Dollop with greek yogurt.

Meatball Cheesburger casserole Clara Syverson, Harmony, MN

1 1/2 c. uncooked wagon wheel pasta 14.5 oz. diced tomatoes with Italian herbs 1 can condensed cheddar cheese soup 1/2 c. water 16 oz. frozen, cooked, meatballs 6 slices bacon, cooked and diced 1 c. shredded cheddar cheese 4 medium green onions - chopped Preheat oven to 350ยบ. Spray 8x8 glass baking dish with cooking cooking spray. Cook and drain pasta. In baking dish mix tomatoes, soup and water. Stir in meatballs, bacon, and pasta. Cover baking dish with foil. Bake 35-45 minutes. Sprinkle with cheese and onions. Bake uncovered 10-15 minutes longer or until cheese melts and bubbles.

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Page 12

2018 Tasty Temptations

Main Dishes and Casseroles Minnesota Wild and Cheesy Hotdish French Toast Bake Karen Johnson, Harmony, MN

Denise Pagel, Chatfield, MN

2 - 6 oz. boxes of Long Grain and Wild Rice with seasoning (I use Uncle Ben’s) 4 Tbsp. butter 1 c. green onions, chopped 1 c. celery, chopped 8 oz. sliced mushrooms

1 loaf French bread 8 eggs 2 c. half & half 1c. milk 2 Tbsp. granulated sugar 1 tsp. vanilla extract 1/4 tsp. cinnamon 1/4 tsp. nutmeg dash of salt

Prepare rice according to package directions. Place rice into greased 9x13 pan. Saute onions, celery, and mushrooms. Mix the remaining ingredients with the sauted vegetables. Pour on the rice and bake covered for 45 minutes at 400º. Note: I usually mix all together, rather than layer it.

sweet and spicy macaroni skillet Jim Neppl, Preston, MN

1 lb. hamburger 1-28 oz. can or 2-16 oz. cans Bush’s baked beans 1 large onion, chopped 1 - 10.5 oz. can tomato soup 1 - 15 oz. can tomato sauce 1 c. elbow macaroni, uncooked

Topping: 1/2 c. butter, softened 1/2 c. brown sugar 1 Tbsp. corn syrup 1/4 tsp. cinnamon 1/4 tsp. nutmeg Slice French bread into 1-inch slices. Arrange in generously buttered 9x12 glass baking dish, making 2 layers overlapping slices. Combine the eggs, milk, sugar, vanilla and spices until well blended. Pour over bread layers. Cover and refrigerate overnight. The next morning preheat oven to 350º. Cream together the topping ingredients and spread this mixture over the bread. Bake for 40 miuntes until puffed and lightly golden. Serve with warm maple syrup.

In a large skillet or Dutch oven cook hamburger and onion until meat is browned. Drain. Add remaining ingredients, stir well. Bring mixture to boil. Cover, reduce heat and simmer for 20 minutes or until macaroni is tender, stirring occasionally.

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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2018 Tasty Temptations

Page 13

Tips for safe home grilling Exercise caution when firing up the grill. Many grilling accidents can be prevented by adhering to a few simple safety guidelines. Millions of grilling enthusiasts take to their backyards each year to cook delicious foods over an open flame. Grilling is embedded in the history of many cultures, and to this day many people feel nothing beats the savory flavor characteristic of grilled meats, poultry, seafood, and vegetables. Although many people safely enjoy outdoor barbecues every day, accidents can happen. According to the U.S. Fire Administration, roughly 6,000 grill fires take place on residential property every year in the United States alone. Many grilling accidents can be prevented with some safety precautions and a little common sense. When grilling, place the grill in a safe location. Grills should be at least 10 feet away from the house when they are in use. Also, keep the grill away from wooden overhangs or other structures attached to the house, such as garages and porches. Before using a gas grill, inspect it to make sure there are no gas leaks. Ensure hoses are properly connected and that the grill looks in good repair. Use propane and charcoal grills outdoors only. Never bring

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such grills into your house, even if it seems like there is ample ventilation. Potentially fatal carbon monoxide can build up quickly. Keep children and pets away from the grill area. Grills can be knocked over easily, and kids and pets may burn themselves if they bump into a hot grill. Clean the grill regularly. Grease and fat buildup forms in the tray below the grill and can be quite flammable. By brushing off the grates after each use and periodically removing food and grease buildup, you can prevent flare-ups that may ignite the grill. Always tend the grill while cooking. Walking away for even a minute may lead to accidents. Store unused propane tanks upright at all times to prevent leakage. Keep them outdoors and beyond the reach of children. Never smoke near propane cylinders and never move a lit grill. Keep a fire extinguisher handy in the event of a flare-up. A hose may not prove effective on a grease fire. It's also important to emphasize food safety when grilling. Invest in a food thermometer so you can test the internal temperature of foods and prevent foodborne illnesses. Grilling is a great and flavorful way to cook. But safety must remain a priority when grilling.

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Page 14

2018 Tasty Temptations

Meat, Poultry, and Seafood Amazing slow cooker pot roast

Chicken supreme

2 - 10 3/4 oz. cans cream of mushroom soup 1 -10 oz. envelope Lipton dry soup mix 1 1/4 c. water 1-2 Tbsp. olive oil 5 1/2 lb beef chuck roast

4 cups chicken breast, cooked and diced 1 - 10 3/4 oz. can cream of mushroom soup 1 - 10 3/4 oz. can cream of chicken soup 1 - 10 3/4 oz. can cream of celery soup 1/4 c. dry white wine 1/4 grated Parmesan cheese

Clara Syverson, Harmony, MN

In a large slow cooker mix mushroom soup, dry soup mix and water. Heat oil in a large skillet over medium heat. Brown roast on all sides, place in slow cooker and submerse in soup mixture. Cook on low 8-9 hours or on high 3-4. You can add peeled and chopped carrots the last hour or so. Tastes amazing with mashed potatoes.

Pizza burgers

Denise Pagel, Chatfield, MN

Place chicken pieces in large, flat glass baking dish that has been sprayed with Pam. Combine soups and wine together and pour over chicken. Bake covered at 350º for 40 minutes. Remove from oven and shake on Parmesan cheese. Bake additional 15 minutes uncovered. Serve over egg noodles or rice.

Good Bar-b-q

Gloria Keene, Preston, MN

Janet Scrabeck, Harmony, MN

2 lb hamburger, browned 1 can Spam 1 - 1 lb. package Velveeta cheese 1 can pizza sauce Grate Spam and cheese, add pizza sauce and hamburger. Spread on halved hamburger buns. Bake until warm and bubbly.

3 lb hamburger, browned 2 cans chicken gumbo soup 2 tsp. mustard 1 c. catsup 1 onion, chopped and browned 1/2 c. brown sugar

Heat through to simmer on low until ready to serve on buns. OT EMIT EHT SI WON !ESFELHoliday RUOY RED RO Happy Treats Spiced grilled chicken with cilantro lime butter r u o y h t i w u o y pleSyverson, h su Harmony, teL MN Norsland Lefse Anna W. Jessie St. • Rushford, MN r210 uowww.norslandlefse.com tcatnoC .laem gn1iTbsp. vigschiliknpowder ahT ,sdorders aerinbearly ,slfor loChristmas r rennid12 Tbsp. rocinnamon fbrown yresugar kab Get your tsp. for Lefse and Holiday Baked Goods 3•2Rosettes 32.468.7•0Sweet 5.eSoup rom d11/2 ntsp.atsp.baking ssalteircocoa t sap

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1/2 tsp. pepper 3 Tbsp. olive oil 1 Tbsp. balsamic vinegar 6 bone-in chicken breast halves Cilantro Lime Butter:

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1/4 c. minced fresh cilantro 2 Tbsp. chopped red onion 1 Tbsp. lime juice 1/8 tsp. pepper In a small bowl, combine first eight ingredients. Brush mixture over the chicken. Place chicken on grill rack. Grill for 15 minutes, turn. Grill until a thermometerreads 165º, 20-25 minutes longer. Meanwhile, in a small bowl combine the butter ingredients. drizzle over chicken before serving.

2018 Tasty Temptations

Page 15

Meat, Poultry, and Seafood Basil burgers Microwave Meatloaf with sun-dried tomato mayonnaise Sally Wilson, Houston, MN Ellie Syverson, Harmony, MN

1/4 c. sun-dried tomatoes (not packed in oil) 1 c. boiling water 1 c. fat-free mayonnaise 2 tsp. Worcestershire sauce 1/4 c. fresh basil leaves, coarsely chopped 2 tsp. Italian seasoning 2 garlic cloves, minced 1/2 tsp. salt 1 1/2 lb 90% lean ground beaf 3/4 c. shredded part-skim mozzarella cheese 6 whole wheat burger buns Additional fresh basil leaves (opttional) In a small bowl combine tomatoes and water. Let stand for 5 minutes and drain. In a food processor, combine mayonnaise and tomatoes; cover and process until blended. chill until serving. In a large bowl, combine the Worcestershire sauce, basil, Italian seasoning, garlic, pepper and salt. Crumble beef over mixture and mix well. Shape into 12 thin patties. Place 2 Tbsp. cheese on 6 patties, top with remaining patties and press edges firmly to seal. Moisten a paper towel with cooking oil, using long handled tongs, lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 inches from the heat for 5-7 minutes on each side or until a meat thermometer reads 160Âş and juices run clear. Serve on buns with mayonnaise mixture and additional basil if desired.

Canned Venison Terry Stokes, Chatfield, MN

Cut meat in small pieces and add 1/2 tsp. salt in top of jar. Fill with hot water put lid and ring on jar. Process for 75 minutes at 10 lb. pressure. Turn off heat and let pressure go down before opening pressure canner.

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1 1/2 lb hamburger 1/2 c. ketchup 2 Tbsp. Worchestershire sauce 1/2 tsp. black pepper 1 pkg. onion soup mix 2-3 slices bread made into crumbs in food chopper 2 eggs Mix all together and pat into glass loaf pan. Cover with plastic wrap. Vent one corner. Microwave on high; cook approximately 12 minutes. Check for doneness, as each microwave varies.

Yummy grilled burgers Donna Scheevel, Harmony, MN 2 lb hamburger 1 egg 1/2 red pepper, diced small 1 medium onion, diced small 4-6 strips bacon, cut into small pieces 1 packet dry ranch dressing.

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Mix all ingredients together. $25 gift card to Preston, Harmony, or Rushford Foods Shape into patties (about 8). Grill for 3 minutes on each side, then finish cooking on indirect heat until desired doneness. Serve on a grilled bun with a slice of your favorite cheese.

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Page 16

2018 Tasty Temptations

Pies, Pastries, and Desserts berry-apple fantasy pie Anna Syverson, Harmony, MN 1 double crust pastry 1 c. sugar 4 tsp. quick cooking tapioca 1/2 tsp. ground cinnamon 2 c. fresh blackberries 2 c. apples, sliced & peeled 2 Tbsp. butter, cut up

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Prepare pastry in 9-inch pie plate. In a large mixing bowl, stir together the sugar, tapioca and cinnamon. Add the blackberries and apple slices. Toss gently until coated. Let stand 15 minuntes. Turn into pastry shell. Dot with butter. Cover with another pie crust. Bake at 375ยบ for 25 minutes. Cool on wire rack.

Apple krinkles (or crisp) Ellie Syverson, Harmony, MN 1 c. flour 1 c. brown sugar 1/4 tsp. baking soda 1 c. rolled oats 1/2 c. butter 5 c. apples, sliced 1/2 c. sugar 2 tsp. cinnamon

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Mix flour, sugar, soda and oats. Add butter; mix well. Put 1/2 of crumb mixture in 9x13 pan. Cover with apples, 1/2 c. sugar and cinnamon. Cover with remaining crumb mixture. Press down gently and bake at 350ยบ until apples are soft. Serve with whipped topping or ice cream.

apple struedel

Laurie Syverson, Harmony, MN 2 c. flour 3 tsp. baking powder 1/2 tsp. salt 2 Tbsp. sugar Cut in 1/4 c. shortening. Add 2/3 c. milk, knead, roll 1/4 inch thick. Brush with melted butter. Mix together: 3 c. apples 1/2 c. sugar 1 tsp. cinnamon. Place in dough. Fold dough in half, pinch sides together. Place on greased cookie sheet. Bake at 375ยบ for 20-25 minutes. Apply frosting when cooled.

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2018 Tasty Temptations

Page 17

Pies, Pastries, and Desserts blueberry dessert

Raw chocolate mint cheesecake

30 large marshmallows 1 c. milk Heat together until marshmallows are melted, then cool. Add 1 c. whipped cream and mix together.

Buttery Crust; In a food processor with the S blade, add 2 c. pecans or walnuts and blend into small pieces. Add: 1/4 tsp.salt 1/4 tsp. vanilla 1 c. dates (soak about 5 min. to soften) 1/4 c. ground flax seeds Blend until it turns into a ball. Be careful not to blend too long. Place crust into a “spring” sided pie pan, although any pie pan will do.

Janet Scrabeck, Harmony, MN

Crush 20 graham crackers then add 4 Tbsp. butter, melted, and 1/2 c. powdered sugar. Put a layer of crumbs (save some for the top) on bottom of 9x9 pan; add 1/2 of the marshmallow mixture. Add 1 can blueberry pie filling, then other 1/2 of marshmallow mix. Top with rest of graham cracker crumbs. Put in refrigerator to cool and set.

Promise Syverson, Harmony, MN

Cheese filling: 3 c. cashews (soaked for at least 1 hour) 1/2 c. lemon juice 3/4 c. agave 1/4 c. coconut butter, optional 1 tsp. vanilla 1/2 tsp. sea salt 3/4 tsp. peppermint extract Blend in a food processor the cashews, lemon juice, agave, coconut butter, vanilla, peppermint extract, and sea salt. You want this mixture to be thick. However, you can add a small amount of water to help in the mixing precess. I try to stay away from the water, but sometimes it’s so thick the machine needs a little bit of help. Blend until extremely smooth. Pour mixture on top of crust. Remove air bubbles by tapping the pan on the counter top. Chocolate topping: 2 large avocados (or 3 small avocados) 1 c. carob powder 1 c. pure maple syrup Blend all in food processor with S-blade on it until smooth. Pour topping over cheese filling. Freeze for several hours or until firm. Remove the whole cheesecake from the pan. Serve while slightly frozen.

Frozen pistachio dessert Terry Stokes, Chatfield, MN Combine for crust: 40 Ritz crackers, crushed 1/4 c. melted margarine Blend until smooth: 2 pkg. instant pistachio pudding 1/2 c. milk Add 1 qt. vanilla ice cream. Add 8 oz. Cool Whip. Blend all together and pour over crumbs and freeze. Pecans or walnuts can be added on top if desired.

Page 18

2018 Tasty Temptations

Pies, Pastries, and Desserts Lemon supreme pie

Créme de menthe dessert

1 baked deep dish pastry shell (9 in.)

1 white cake mix 3 Tbsp. plus 3 tsp. Créme de Menthe, divided 1 jar Hershey fudge topping 8 oz. Cool Whip

Clara Syverson, Harmony, MN

Denise Pagel, Chatfield, MN

Lemon filling: 1 1/4 c. sugar, divided 1/2 tsp. salt 2 Tbsp. butter 4-5 drops yellow food coloring, optional 1/2 c. lemon juice 6 Tbsp. cornstarch 1 1/4 c. water 2 tsp. grated lemon peel Topping: 1 - 8 oz. package cream cheese 1 - 3 oz. package cream cheese 3/4 c. powdered sugar 1 1/2 c. whipped topping 1 Tbsp. lemon juice

Mix cake as directed on package and add 3 Tbsp. Créme de Menthe. Bake as directed. Cool. Top the cooled cake with the jar of Hershey’s fudge topping. Spread evenly over cake. Add 3 tsp. Créme de Menthe to the Cool Whip. Fold gently. Spread on top of fudge topping. Chill until ready to serve.

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In saucepan combine 3/4 c. sugar, cornstarch and salt. Stir in water and bring to a boil over med-high heat. Reduce heat and add remaining sugar. cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter, lemon peel and food color if desired. Gently stir in lemon juice. Cool to room temperature, about 1 hour.

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In a mixing bowl, beat the cream cheese and powdered sugar until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 c. for garnish. Spread remaining cream cheese mixture in baked pie shell. Top with lemon filling. Chill overnight. Place reserved cream cheese mixure in pastry bag with #21 star tip. Pipe stars onto pie. Store in fridge. Yield: 6-8 servings.

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2018 Tasty Temptations

Page 19

Bars, Cakes, Cookies, and Candy Peppermint snaps

Mississippi mud bars

1/2 c. margarine, room temperature 1 c. brown sugar 1 egg 1 1/2 c. plus 2 Tbsp. flour 1/2 tsp. baking soda 1/2 tsp. salt 1 3/4 c. oatmeal 1/2 cup Starlight mint candies, finely crushed

1 c. butter 2 c. sugar 4 eggs 1 tsp. vanilla 2 Tbsp. cocoa 1 1/2 c. flour 1 c. pecans or walnuts, chopped 1 c. coconut 1 - 7oz. jar marshmallow cream

Denise Pagel, Chatfield, MN

Glaze: 1 c. powdered sugar 2-3 tsp. milk 1/8 tsp. peppermint extract Red food coloring Cream together the margarine and the brown sugar. Add egg and stir again. Gradually stir in the flour. Add soda, salt and oatmeal until combined. Gradually stir in crushed candy (a food processor works best). Chill dough for 30 minutes. Roll into 1-inch balls. Place on cooking sheet (I prefer to use parchment paper) and flatten slughtly with fork. Bake at 375º for 7-8 minutes until just brown on edges. Cool. Combine glaze ingredients and frost with knife. Yields: 3 1/2 dozen cookies.

Promise Syverson, Harmony, MN

Preheat oven to 350º. Cream together butter and sugar; add eggs and vanilla. Stir flour and cocoa together; add to creamed mixture along with nuts and coconut; beat well. Pour into greased and floured 9x13 baking pan. Bake 30-40 minutes. Remove from oven and spread hot cake with marshallow cream. Cool completely. Frost. Frosting: 1/4 stick butter 1 lb. powdered sugar 1/3 c. cocoa 1/2 c. evaporated milk 1 tsp. vanilla Mix all in a bown until smooth.

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Page 20

2018 Tasty Temptations

Bars, Cakes, Cookies, and Candy Double Decker Confetti Brownies

Strawberry Short Cake Bars

3/4 c. butter, softened 1 c. sugar 1 c. brown sugar 1 tsp. vanilla 3 eggs 2 1/2 c. flour 2 1/2 tsp. baking powder 1/4 tsp. salt 1/3 c. unsweetened cocoa 1 Tbsp. butter, melted 3/4 c. M&Ms plain candies

Line a 13x9 pan with foil, extending foil over edges. Coat with cooking spray. Evenly press 2 - 16 1/2 oz. pkgs. of refrigerated sugar cookie dough at room temperature into bottom of pan. Bake 25-28 minutes, until golden brown and set.

Ellen Whalen, Harmony, MN

Beat softened butter and sugars until fluffy; beat in vanilla and eggs. Stir in 2 1/4 c. flour mixed with baking powder and salt, mixing well. Divide batter in half. Into one half of the batter, stir in cocoa and melted butter. Spread into a greased 9x13 pan. Into remaining batter, sir in remaining flour; fold in 1/2 c. plain candies. Spread evenly over chocolate layer. Bake at 350ยบ for 20 minutes. Sprinkle with remaining candies; pressing in slightly. Bake an additional 15 minutes or until edges are lightly browned. Remove to wire rack to cool.

Selvig House Shortbread Cookies Carol Beastrom, Harmony, MN 1/2 c. sugar 3 c. flour 1/4 c. rice flour 1 1/2 c. cold butter, chopped Combine sugar, flour and rice flour in a large bowl. Add butter and mix until dough gathers around beaters. Form dough into two long rolls. Wrap in wax paper and chill at least one hour. Preheat oven to 350ยบ. Slice cookies 1/4 inch thick. Arrange on ungreased cookie sheets. Bake 10-12 minutes until sides are golden.

Rommegrot Bars

Friends of the Harmony Area Historical Society Grease 9x13 pan; press 1 roll crescent rolls on the bottom. Mix: 2 - 8 oz. cream cheese, softened 1 egg yolk 1 c. sugar 1 tsp. vanilla and 1/2 tsp. almond extract Spread over crescent rolls. Put another roll of crescent rolls on top of the mixture. Beat 1 egg white until foamy and spread on crescent rolls. Sprinkle with 1/3 c. sugar mixed with 1/2 tsp. cinnamon on top. Bake at 350ยบ for 25-30 minutes. Cool and cut.

Kay Bigalk, Harmony, MN

Beat together 8 oz. cream cheese, 1/4 c. sugar, and 1 tsp. vanilla until creamy. Fold in 8 oz. whipped topping, thawed. Spread cream cheese mixture over baked dough. Top with 2 pints strawberries. Refrigerate until set, about 2 hours.

Almond Crackers Janet Scrabeck, Harmony, MN 2/3 c. sugar 1/4 lb butter 1 pkg. club crackers 1 pkg. sliced almonds Melt butter, add sugar and bring to boil. Break crackers into squares and put on cookie sheet. Put almonds on top and pour sugar and butter over crackers. Bake 10 minutes at 350ยบ, remove from pan immediately and place on rack to cool.

2018 Tasty Temptations

Page 21

Bars, Cakes, Cookies, and Candy Trail Mix Bars

almond-chocolate bars

3 c. each crispy rice and toasted oat cereal 1 1/2 c. raisins 1/2 c. sunflower seeds 1 c. honey 3/4 c. sugar 16 oz. jar natural chunky peanut butter 1 tsp. vanilla

1 - 8 oz. pkg. cream cheese softened 3/4 c. butter, softened 3/4 c. sugar 2 c. all-purpose flour 1/2 tsp. baking powder 1 tsp. vanilla extract 1 - 6 oz. pkg. semisweet chocolate morsels 1/2 c. sliced almonds, toasted

Ellen Whalen, Harmony, MN

Anna Syverson, Harmony, MN

Combine cereals, raisins, and sunflower seeds in large bowl. Combine honey and sugar in medium pan; heat over medium heat 3-5 minutes or until mixture comes to boil. Boil one minute. Add peanut butter and vanilla; stir until peanut butter is melted. Pour over cereal mixture; mix well. Press mixture into a 9x13 pan. When cool, cut into bars.

Combine cream cheese and butter in a bowl; beat well at low speed. Gradually add sugar, beating until light and fluffy. Combine flour and baking powder, add to creamd mixture, beating well. Stir in vanilla. Spread in an ungreased 9x13x2 baking pan. Bake at 375ยบ for 15 min. Sprinkle morsels immediately over baked layer. Let stand until chocolate melts, spread evenly. Sprinkle with almonds.

fruitcake bars

Terry Stokes, Chatfield, MN 2 c. Bisquick baking mix 2 Tbsp. sugar 1/4 c. firm butter or margarine 1 c. flaked coconut 2 c. cut-up mixed candied fruit 1 c. cut-up dates 1 c. chopped nuts 1 can (14 oz.) sweetened condensed milk Heat oven to 350ยบ. mix baking mix and sugar. Cut in margarine. Press mixture, with floured hands into a 9x13 pan. Bake for 10 minutes. Sprinkle coconut over baked layer, candied fruit and dates over coconut. Sprinkle chopped nuts over fruit and drizzle milk over top. Bake 25-30 minutes, should be light brown. Cool completely before cutting into bars.

Chocolate chip/cream cheese bars Gloria Keene, Preston, MN

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2 tubes chocolate chip cookie dough (Pillsbury) 8 oz. cream cheese 1/2 c. sugar One egg

Preheat oven to 350ยบ. Grease 9x13 pan, press one roll cookie $25 gift card to Preston, dough in pan. Harmony, or Rushford Foods Combine cream cheese, sugar and egg. Beat until smooth. Layer cream cheese mixture on to cookie dough, then break chunks of the other tube of cookie dough and drop on top. Bake 20-30 minutes.

Philadelpha Double-Lemon cheesecake bars Josie Syverson, Harmony, MN

2 c. vanilla wafer crumbs 3 Tbsp. butter, melted 4-8 oz. pkg. Philadelphia cream cheese, softened 1 3/4 c. sugar, divided 3 Tbsp. flour 1 Tbsp. lemon zest 1/3 c. lemon juice, divided 1.2 tsp. vanilla 4 eggs (1 separated) 2 Tbsp. cornstarch 1/2 c. water Heat oven to 325ยบ and line a 13x9 pan with foil. Mix wafer crumbs and butter; press onto bottom of pan. Bake 10 minutes. Beat cream cheese, 1 c. sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla with mixer until blended. Add 1 egg white and remaining 3 whole eggs, beating after each just until blended (reserve yolk for later use). Pour batter over crust. Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours. Mix cornstarch and remaining sugar in saucepan; gradually stir in water and remaining lemon juice. Bring just to boil, stirring constantly. Cook and stur until clear and thickened. Lightly beat reserved egg yolk until blended; stir in 2 Tbsp. hot cornstarch mixture. Return to remaining cornstach mixture in saucepan, cook and stir 1 minute or until thickened. Cool. Spoon glaze over cheesecake. Refrigerate 1 hour. Use foil handles to remove from pan before cutting.

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2018 Tasty Temptations

Bars, Cakes, Cookies, and Candy Banana Split Cake

Zucchini Spice Cake

1/2 c. butter, melted 2 c. graham crackers, crushed

2 c. flour 1 c. sugar 1 c. brown sugar 1/2 tsp. ginger 1 Tbsp. cinnamon 2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. cloves 1/4 tsp. nutmeg 1/4 tsp. allspice 1/8 tsp. black pepper Mix all dry ingredients together

MaryAnn Heidtke, Chatfield, MN

Sally Wilson, Houston, MN

Crush graham crackers to make two cups. Combine with melted butter. Press into 9x13 pan. Cool in refrigerator. 2 eggs 2 cups sifted powdered sugar 3/4 c. butter, softened 1 tsp. vanilla Beat eggs until light and fluffy. Add sugar, slowly alternating with butter. Add vanilla. Beat 5 minutes. Spread over cooled crumb mixture. Chill 30 minutes. 1 - 20 oz. can crushed pineapple, drained 4 medium bananas, sliced length wise 1 large container Cool Whip 1/2 c. coarsely chopped pecans 1 - 4 oz. jar marashino cherries (drained) Slice bananas and place over cream mixure. Carefully spread pineapple over bananas. Cover with whipped topping. Sprinkle pecans over top. Place a cherry on every piece. Refrigerate 6 hours.

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3/4 c. vegetable oil 3 eggs 1 Tbsp. vanilla 1/2 c. vanilla yoghurt (or sour cream) 2 c. grated zucchini Add wet ingredients to dry ingredients 1 c. raisins or chopped dates 1 c. chipped walnuts Add raisins or dates and walnuts then bake for 35-40 minutes at 350ยบ. Frost or eat as a bar. Cream Cheese Frosting: 4 oz. cream cheese 2 Tbsp. butter 1 tsp. vanilla 2 c. powdered sugar

Wyoming Whopper cookies Ciera Syverson, Harmony, MN 2/3 c. butter or margarine 1 1/4 c. packed brown sugar 3/4 c. white sugar 3 eggs, beaten 1 1/2 c. peanut butter 6 c. old fashioned oatmeal 2 tsp. baking soda 1 1/2 c raisins 2 c. chocolate chips In large saucepan, melt butter over low heat. Stir in sugars, eggs, and peanut butter; mix until smooth. Add oats, baking soda, chocolate chips, and raisins. The dough will be sticky. Drop on greased cookie sheet with ice cream scoop or large spoon. Flatten slightly. Bake at 350ยบ for about 15 minutes or until lightly browned.

2018 Tasty Temptations

Page 23

Bars, Cakes, Cookies, and Candy Chocolate Peanut butter sweeties

Sugar cookies

1 c. peanut butter 1/2 c. butter, softened 3 c. powdered sugaar 5 dozen minuature pretzel twists (about 3 cups) 1 1/2 c. milk chocolate chips 1 Tbsp. vegetable oil

3 eggs 1 c. sour cream 2 c. sugar 1 c. melted butter Beat these ingredients together in a large bowl.

Clara Syverson, Harmony, MN

Ellie Syverson, Harmony, MN

In a mixing bowl, beat peanut butter and butter until smooth. Beat in powdered sugar until combined. Shape into 1-inch balls, press one on each pretzel. Place on wax paper lined baking sheets. Refrigerate until peanut butter mixture is firm, about 1 hour. In a microwave safe bowl or heavy saucepan, melt the chocolate chips and oil. Dip each peanut butter ball into chocolate. Return to baking sheet, pretzel side down. Refrigerate for at least 30 minutes before serving. Store in refrigerator. Yield: 5 dozen Note: Reduced-fat or generic brands of peanut butter are not recommended.

Send your recipes for the next cookbook for a chance to win a great prize!

Add dry ingredients to wet ingredients. Mix until blended. Chill dough for at least 1 horr. Roll dough to approximately 1/4 inch thick on a floured surface. Cut desired shapes and place on cookie sheet and bake for 8-10 minutes at 350º. Have fun frosting!

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Page 24

2018 Tasty Temptations

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 owopoepnen w also on the amount of time needed to cook theNoNmeal. NSthe ouSw nudnotime adpyaesyns to • Make homemade cranberry sauce. Taking 1111 an aSm m–d–a6yp6sm u pm make your own cranberry sauce means you can control 11am – 6pmthe ingredients. Cut down on the amount of sugar used in the recipe or substitute it with honey or molasses. NoNwoowp open undeanys SuS nd ays 111a1ma-m 6p–m6pm

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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 butter-based. 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.

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2018 Tasty Temptations

Page 25

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 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

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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 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.

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Page 26

2018 Tasty Temptations

Dips, Sauces, and Spreads Fruit Dip

Cucumber Salsa

Denise Pagel, Chatfield, MN

$25 Gift Card

Promise Severson, Harmony, MN

8 oz. cream cheese, softened 3/4 c. brown sugar 1/4 cup granulated sugar 1/2 teaspoon vanilla extract

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3 med. seeded cucumbers 2 med. tomatoes 1/2 c. green pepper 1 jalapeño 1 small onion 1 clove garlic 2 Tbsp. lime juice 2 tsp. minced cilantro 1/2 tsp. dill 1/2 tsp. salt Mix together. Enjoy!

OLIVE DIP

Taco Dip

2 pkg. cream cheese 1/2 can chopped black olives (with juice) 1/2 jar chopped green olives (with juice)

8 oz. sour cream 8 oz. cream cheese 1 pkg. taco seasoning

Gloria Keene, Preston, MN

Janet Scrabeck, Harmony, MN

Mix it up - can add as many olives as you’d like for whatever Combine and spread on a plate. Top with chopped lettuce, consistency you’d like, if you want more olives. onions, cheese etc. Scoop with taco chips.

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2018 Tasty Temptations

Page 27

Dips, Sauces, and Spreads Sugar-Free Barbecue Sauce Clara Syverson, Harmony, MN

2 c. no sugar added ketchup 1/2 c. low fat chicken broth 1 Tbsp. Worcestershire sauce 2 tsp. hot sauce 1 tsp. onion powder 1/2 tsp. salt 1/2 tsp Liquid Smoke 2 Tbsp. yellow mustard 1 Tbsp apple cider vinegar 1 1/2 tsp. chili powder 1 tsp. paprika 1/2 tsp. molasses 1/4-1/2 tsp. Stevia Whisk all ingredients in saucepan and simmer over low heat for 15-20 minutes. Taste and adjust to make sweeter if needed. Store in refrigerator.

Wonderful Salsa Sally Wilson, Houston, MN

8 c. tomatoes, peeled, chopped and drained

I quarter them and microwave 8 c. whole tomatoes for 7-8 minutes and then drain some liquid off. 16 cups whole quartered tomatoes microwaved and drained makes approximately 8 cups after running them thru salsa screen of a Screen Master. 2 1/2 c. chopped onions 1 1/2 c. chopped green peppers 2-4 chopped jalepeĂąos, without seeds 6 cloves garlic, minced 2 tsp. ground cumin 2 tsp. black peper 1/8 c. canning salt 1/3 c. sugar 1/3 c. white vinegar 1 - 12 oz. can tomato paste 1 - 15 oz. can tomato sauce Bring to slow boil for 10 min. 9 pts. Water bath for 10 min.

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Page 28

2018 Tasty Temptations

Breads and Rolls Banana Nut bread

Red Velvet cinnamon rolls

Terry Stokes, Chatfield, MN

$25 Gift Card

WINNER

$25 gift card to Preston, Harmony, or Rushford Foods

Anna Syverson, Harmony, MN 1/2 c. shortening 1 c. sugar 2 eggs 1 tsp. vanilla 2 c. flour 1 tsp. soda 1 tsp. baking powder 1 1/2 Tbsp. sour milk 1 cup mashed bananas 1/2 cup copped nuts

Cream shortening and sugar. Add eggs and vanilla. Beat well. sift flour, soda and baking powder. Add sour milk and bananas to mixture, then add dry ingredients and nuts. Put in greased, floured pans. Bake 50-60 minutes at 350 degrees. Makes 1 large loaf.

Cinnamon cream cheese rollups Kay Bigalk, Harmony, MN

1 loaf thin white bread 2/3 of an 8 oz. block of cream cheese 1/2 c. powdered sugar 3/4 c. sugar 1 Tbsp. cinnamon 1/2 c. butter (melted) Cut crusts off bread, flatten with rolling pin. Mix cream cheese with powdered sugar well. Spread 1 tsp. on 1 piece of bread. Roll into a tight tube, mix sugar and cinnamon in a shallow bowl. Dip each roll into melted butter then coat in sugar cinnamon mix. Place on greased cookie sheet. Bake 16-20 minutes at 350º til golden brown.

Cinnamon rolls

1 pkg. red velvet cake mix 2 1/2 to 3 c. all-purpose flour 1 - 1/4 oz. package active dry yeast 1 1/4 c. warm water 1/2 c. packed brown sugar 1 tsp. ground cinnamon 1/4 c. melted butter Icing: 2 c. confectioners’ sugar 2 Tbsp. butter, softened 1 tsp. vanilla 3 to 5 Tbsp 2% milk Combine cake mix 1 cup flour and add yeast. Add warm water to dry ingredients; beat for 2 minutes on medium speed. Stir in remaining flour to form a soft dough (it will be sticky). Knead dough, place in a greased bowl and let it rise until double in size. In another bowl mix brown sugar and cinnamon. Roll dough in an 18x10-inch rectangle, brush with melted butter and sprinkle with sugar mixture. Roll in jelly roll style and cut into 12 slices. Place onto 9x13 greased sheet. Let rise for 1 hour. Bake at 350º for 15-20 minutes. Mix icing in another bowl and drizle over warm rolls.

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Janet Scrabeck, Harmony, MN 3 tubes buttermilk biscuits Roll biscuits in a mixture of 1/2 c. sugar and1 tsp. cinnamon Put in 9x13 pan. Mix together and pour over biscuits: 1/2 c. vanilla ice cream 3/4 c. sugar 3/4 c. butter Put in oven and bake at 350º until browned.

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2018 Tasty Temptations

Page 29

Breads and Rolls Pumpkin Bread

squash braid

3 c. sugar 1 c. vegetable oil 4 eggs (beaten) 1 lb. canned bumpkin 3 1/2 c. flour 2 tsp. baking soda 2 tsp. salt (scant) 1/2 tsp. ground cloves 1 tsp. cinnamon 1 tsp. all spice 1 tsp. nutmeg 2/3 c. water

1 - 14 oz. package active dry yeast 2 Tbsp. warm water 1 c. mashed, cooked butternut squash 1/3 c. warm milk 1/4 c. butter 1 egg 3 Tbsp. brown sugar 1/4 tsp. salt 3 to 3 1/2 c. all purpose flour

Promise Syverson, Harmony, MN

Clara Syverson, Harmony MN

Glaze: 1 egg, beaten 1 Tbsp. water

Mix sugar, oil and eggs together. Add pumpkin, then add dry ingredients, then water, stirring just until mixed. Pour batter In a small bowl, disolve yeast in water. In large mixing bowl, combine into 2 greased and floured 9x5 pans. Bake at 350º for 1 hour. squash, milk, butter, egg, brown sugar and salt. Mix well. Add yeast mixture and 1 1/2 cups flour to form soft dough. Turn onto a floured surface and knead until smooth and elastic (6-8 minutes). Place in greased bowl, turning to grease top. Cover, let rise in a warm place Strufoli until doubled. Punch down. Divide in thirds, roll each third into Ellie Syverson, Harmony, MN an 18-inch rope. Place on greased sheet. Braid ropes together, pinch ends. Cover and let rise until double, about 30 minutes. Combine 1 3/4 to 2 c. flour glaze ingredients, brush on bread. Baked at 350º for 20-25 minutes 1/4 tsp. salt or until golden. Remove from pan and cool on wire rack. 3 eggs 1/2 tsp. vanilla 1 c. honey 1 Tbsp. sugar 2 Tbsp. grated orange peel Oil for deep frying 1 Tbsp. tiny multicolored candies

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Put 1 c. flour and salt into a medium bowl. Make a well in the center and add 1 egg at a time, mixing slightly after each addition. Add vanilla. Stir in more flour to make a soft dough. Turn dough onto a floured surface and knead until dough is smooth and elastic. Cover and let stand about 30 minutes. Divide dough in half. Lightly roll each half into a rectange 1/4 inch thick; cut into strips 1/4 inch wide. Use palm of hand to roll strips to pencil thickness. Cut into pieces abot 1/4 to 1/2 inch long (or cut to size that you desire). Fill a deep saucepan a little over 1/2 full with oil, heat to 375º. Put honey and sugar into a small (3 cup) skillet; place over low heat about 5 minutes. Stir in orange peel. Set aside but keep warm. Add only as many pieces of dough at a time to hot oil as they will float one layer deep. Fry 3-5 minutes or until lightly browned, turning as necessary. Drain on absorbant paper. Add hot cooked pieces to warmed honey, stir until they are coated with syrup then lift out with a slotted spoon or fork and put on a foiled tray. Refrigerate until slightly cooled. Arrange in a conical shape. Sprinkle with tiny candies over top.

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For 507-346-7381 For information information call 507-346-7381 Visit: www.springvalleyliving.org Visit: www.springvalleyliving.org Spring Valley Living takes pride in serving seniors and recently we have seen an increased need in providing services to the younger population as well. We provide comprehensive outpatient therapy that involves the following disciplines: Speech, occupational, physical, and most recently we have added lymphedema specialists to our team. Our team includes brilliant, skilled individuals with a customer driven approach to meet your therapy needs. Please do not hesitate to contact Spring Valley Living to get the best therapy specialist in the area.

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2018 Tasty Temptations

Breads and Rolls

Happy Holidays

apple butter muffins Denise Pagel, Chatfield, MN 2 c. flour 1/2 c. brown sugar 1 Tbsp. baking powder 1/2 tsp. salt 4 Tbsp. butter, melted 1 c. apple butter 1/4 c. milk 1 egg, beaten Combine flour, brown sugar, baking powder, baking soda and salt in medium bowl; set aside. Melt butter in small bowl in microwave. With a fork, add the apple butter, milk and beaten egg to the melted butter. Add the wet ingredients to dry ingredients and stir until combined. Place into paper lined muffin tins. Bake at 400º about 12 minutes.

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2018 Tasty Temptations

Page 31

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 4-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.

• 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.

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Looking for more recipes? CheCk th e F i l l m o r e C o u n t y J o u r n a l F o r reC i p e s F r o m t h e s e l oC a l w r i t e r s ! The

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2018 Tasty Temptations

Page 33

Special Diet Gluten-free brownies

homemade energy bites

1/4 c. soy flour 1/4 c. cornstarch 1/2 tsp. baking soda 1/4 tsp. salt 1/2 c. butter, melted 1 c. packed brown sugar 1/2 c. semisweet chocolate chips 1/2 c. unsweetened cocoa powder 1 tsp. vanilla 2 eggs

2 c. oatmeal 1 c. peanut butter or other nut butter 2 c. coconut flakes, wheat germ, sesame seeds, or a mixture of all 3 (can also substitute oatmeal or protein powder, if you prefer) 1 c. ground flaxseed 1 c. mini chocolate chips 2/3 c. honey 2 tsp. vanilla

Anna Syverson, Harmony, MN

Combine soy flour, cornstarch, baking soda, and salt. Mix well. Melt butter in a sauce pan. Add brown sugar, cook and stir until sugar is dissolved. Remove from heat, add cocoa and stir until combined. Stir in flour mixture until smooth (mixture will be thick). Stir in chocolate chips, vanilla and eggs. Beat until well blended. Pour batter in a greased 8-inch pan. Bake at 350ยบ for 25-30 minutes or until center comes out almost clean.

Promise Syverson, Harmony, MN

Mix all ingredients together. Roll into balls. To freeze - place balls on cookie sheet and freeze, for one to two hours. Remove from cookie sheet and place in an airtight ziptop freezer bag (or other airtight container). To serve - Remove desired number of balls and thaw at room temperature for 15 to 30 minutes. Can also warm for 30 seconds or so in microwave. Or, you can be impatient like me and eat them straight from the freezer.

Page 34

2018 Tasty Temptations

Special Diet DAD’S SPECIAL SNACK

James Syverson, Harmony, MN

$25 Gift Card

WINNER

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Fill 1 large mixing bowl 3/4 full with corn flakes. Cover with vanilla flavored rice milk. Sprinkle 2-3 Tbsp. sugar on top. Add strawberries on top. Enjoy!

raw pumpkin cheesecake Ellie Syverson, Harmony, MN

White Bean Vegan Chili Denise Pagel, Chatfield, MN

2 Tbsp. olive oil 1 small white onion, diced 1/2 jalapeno pepper, seeded and minced 3 cloves garlic, minced 1 1/2 tsp. cumin 2 Tbsp. tapioca flour 1 pound Yukon Gold potatoes, chopped into 1/2-inch cubes 4 c. vegetable broth 2 - 15 oz. cans white beans, drained 1 c. corn (canned or frozen) 1 - 12 oz. can salsa verde (I use Trader Joes) 1-4 oz. can green chiles 1/2 tsp. kosher salt (or to taste) 1/4 tsp. ground black pepper 1/4 tsp. dried oregano Cilantro, tortilla chips, lime wedges, avocado to serve

Buttery crust: In a food processor with the S-blade, add: 1 c. raw almonds, 8-10 pitted dates (10-12 if small), (and 2-3 dropss of water if In large saucepan, heat the olive oil over medium heat. Add in the onion and jalapeño and sauté for 8-10 minutes, or until onions necessary). are translucent. Add in the garlic and cumin and sauté for 1 minBlend until it turns into a ball. Be careful not to blend too ute. Add the tapoioca flour, potatoes and vegetable broth, stirring long. Place crust in two 9-inch pans or two spring-sided pie as you pour the broth in. Next, add in the white beans corn, salsa verde, green chiles, salt, pepper and oregano. Let the soup come to pans. a boil then turn it down to simmer for 30 minutes to let potatoes cook. stir frequently. You may serve with cilantro, tortilla chips, Pumpkin Cheesecake filling: lime wedges or avocado. In a food processor with the S-blade, add: 3 c. pumpkin, peeled and chunked (do not bake) 3 c. cashews, soaked for at least 1 hour (or you can substitute cashews with 1 1/2 c. cashew butter) When smooth, add: 1/2 c. agave 3/4 c. maple syrup 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. ginger 1/4 tsp. cloves 1/2 tsp. sea salt Pour mixture on top of crust. Remove air bubbles by tapping the pan on countertop. Freeze for several hours or until firm. remove the whole cheesecake from pan and serve while slightly frozen.

nutella ice cream — Dairy free Josie Syverson, Harmony, MN

4 c. goat milk 1/2 c. Nutella 1 tsp. vanilla 14 oz. sweetened condensed milk (non-dairy) Combine ingredients and pour into 9x13 pan and freeze. Halfway through freezing process, stir again. Enjoy!

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