2
• November 25, 2020
Soups Tomato Tortellini Soup Ingredients: 6 tablespoons olive oil 4 large carrots, peeled and diced 1 large onion, sliced 1 tablespoon dried basil, crushed 3 28-ounce cans whole peeled Roma tomatoes 1 quart plain tomato juice 1 pint heavy cream Salt and pepper to taste 1 bag frozen cheese tortellini pasta
Directions: 1. In a large, heavy saucepan, heat the olive oil over medium-high heat until simmering. Add carrots and onion and cook until beginning to soften, 10 minutes. Then, add basil and cook until vegetables are completely soft, about 5 minutes more. 2. Add tomatoes and broth, bring to a boil, then reduce heat and simmer 20 to 30 minutes, or up to 45 minutes if time permits. 3. After allowing soup to cool somewhat, purée in a blender or food processor until smooth, doing so in batches if necessary. For a much silkier texture, strain the purée before returning to the pot.
4. Stir in cream little by little over low heat, until desired texture is reached and soup is just heated through. Season to taste with salt and pepper. 5. While the soup is cooking, boil and drain tortellinis according to package instructions. Add cooked tortellinis to soup just before serving. Serve warm and enjoy! Recipe Submitted by Ariel Moreno
Italian Wedding Soup Ingredients: 1 64-ounce can of chicken broth 1 cup celery 1 cup carrots ¼ cup green onion 8 ounces baby spinach
½ cup Parmesan cheese 1 pound ground beef ½ cup bread crumbs 1 egg 8 ounces acini de pepe pasta Salt and pepper to taste
Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Set large pot on stove and add can of chicken broth. Heat on low/medium. Dice celery, carrots and green onion and add to broth. Preheat oven to 350 degrees. Prepare mini meatballs by combining ground beef, ¼ cup Parmesan cheese, bread crumbs, egg and salt and pepper to taste. Line baking sheet with tinfoil or parchment paper and spray with cooking spray. Place teaspoon-sized meatballs on baking sheet. Cook meatballs for 20 to 25 minutes or until done. Set aside. Add acini de pepe pasta and meatballs to broth. Cook on medium until pasta is al dente. Add cleaned baby spinach to broth and simmer until it wilts down. Serve with additional Parmesan cheese. Recipe Submitted by Teresa Fussman
Keto No-Noodle Chicken Soup Ingredients: 4 ounces butter 2 stalks celery 6 ounces sliced mushrooms 2 minced garlic cloves 2 tablespoons dried minced onions 2 teaspoons dried parsley 1 teaspoon salt ¼ teaspoon ground black pepper
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8 cups chicken broth 1 medium-sized carrot 3 large chicken breasts (or 1 ½ rotisserie chickens) 2 cups cabbage, sliced into strips Season to taste. (Cayenne and spicy garlic used in the Gunther house to give the dish a slight kick)
Directions: 1. Melt butter in a large pot. (If using chicken breasts instead of rotisserie chicken, preheat a second pan. Season the chicken and begin cooking.) 2. Slice the celery stalks, and mushrooms in smaller pieces. Add dried onion, celery, mushrooms and garlic into the pot and cook for three to four minutes. 3. Slice the carrot in smaller pieces. Add broth, carrot, parsley, salt and pepper. Simmer until vegetables are tender. (This step adds an extra opportunity for making the dish your own by adding spices.) 4. Add cooked chicken and cabbage. Simmer for an additional eight to 12 minutes until the cabbage “noodles” are tender. Recipe Submitted by Ari Gunther
3
November 25, 2020 •
Casseroles & Side Dishes Ham Broccoli Casserole Ingredients: 10 oz. Broccoli (I use thawed frozen) 1 C cubed ham 3 oz. shredded cheese 2 eggs ½ C Bisquick 1 ½ C milk
Directions: 1. Layer the broccoli and ham in a 9x9 baking dish, then top with the shredded cheese. Mix the eggs, bisquick and milk then pour over the layers. Bake at 350 degrees for 1 hour. Recipe submitted by Deanna Lowry-Jensen
Rotini Pasta Salad Ingredients:
Directions
8 ounces rotini, cooked and drained Cooled 8 ounces ham (or bacon), 1/4" cubed, about 2 cups 1 (10-ounce) package frozen peas
1. In a large bowl combine salad ingredients.
Dressing:
4. Cover and refrigerate several hours or overnight.
¾ cup ranch dressing ¾ cup mayonnaise (not salad dressing) ½ teaspoon garlic salt ½ teaspoon freshly ground black pepper
5. Remove from refrigerator 30 minutes before serving. (More mayonnaise or sour cream may be needed.)
2. In a smaller bowl, mix dressing ingredients. 3. Pour dressing over macaroni mix and toss to blend well.
Recipe submitted by Ben Montgomery
Tried and True Fried Rice Ingredients:
Directions:
2-3 cups day old Rice (slightly dry) 1lb cooked meat (ground beef, steak, chicken) 1-2 cups frozen Peas and Carrots, thawed in warm/hot water 1 medium Onion, chopped 2-3 Eggs ¼ cup Soy Sauce (to taste, no skimping) 1 tbsp Sesame Oil Black Pepper Onion Powder Garlic Powder
1. In a large frying pan cook or heat meat in sesame oil with chopped onion. Season meat with onion powder, garlic powder and black pepper. Add veggies, rice and soy sauce. Once all combined, clear a space in center of pan, add scrambled egg with pepper and more soy sauce. Cook and combine. Enjoy! Tips: Do not skimp on soy sauce, any veggies or protein will work, proportions are approximate, if you let the rice/egg/meat cook together with the soy sauce can get yummy “brown bits”. Some like to top with Yum-Yum Sauce Recipe submitted by Khyllian Lowry
Desserts Christmas Light Cupcakes Ingredients: Devil’s food cake mix 1 cup water 1/3 cup vegetable oil
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Stick M&Ms along the black line, imitating rainbow lights. Source: delish.com
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1. Line a muffin tin with paper liners. 2. Make chocolate cupcakes according to devil’s food cake package directions. Let cool completely. 3. Make cream cheese frosting: In a large bowl, beat heavy cream until stiff peaks form. Set aside. In another bowl, beat together cream cheese, sugar, vanilla and salt until light and fluffy. Gently fold in whipped cream. 4. Transfer to piping bag or large Ziploc bag. 5. Frost cupcakes, making sure they are a good height. 6. Trace a black line around the frosting with decorating gel.
LD
Directions:
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SO
1/4 teaspoon salt
Katy VanCuren
LD
2 teaspoons vanilla extract
Sue Glatz
SO L
2 cups granulated sugar
2,
16 ounces cream cheese, room temperature
$1
3 cups heavy cream, whipped
SO
3 large eggs
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4
• November 25, 2020
Desserts Snow Day Snack Mix Ingredients:
Directions:
12 cups popped popcorn 16 oz white candy coating such as Candiquik 3 cups miniature pretzels 10 oz M&M'S 1/2 cup sprinkles 10 oz miniature marshmallows
1. Line a large baking sheet with parchment paper or a silicone mat. Place popped popcorn on top of the parchment paper. 2. Melt candy coating according to package directions and pour over the top of the popcorn. Use tongs to toss to evenly coat popcorn. Add the pretzels and M&M'S and toss with tongs to coat again. Add sprinkles and marshmallows and toss again. 3. Let the snack mix set for 30 minutes before breaking apart and serving. Store leftovers in an airtight container. Recipe submitted by Sue Passarelli
Best Sugar Cookie Frosting Ingredients:
Directions:
6 cups powdered sugar ¼-½ cup whole milk ¼ cup light corn syrup 2 teaspoons almond extract gel food coloring (in desired colors)
1. In the bowl of a stand mixer (or using an electric mixer) combine sugar and ¼ cup milk. Mix until smooth. Add milk as need to create a smooth mixture, one tablespoon at a time. 2. Add corn syrup and almond extract. 3. To decorate cookies, your outline icing should be the consistency of toothpaste, your flood icing should be the consistency of corn syrup. Add food coloring one drop at a time until desired color is reached. Pour into bottles, decorator bags or a cup. Keep unused icing sealed until ready to use. Recipe submitted by Sue Passarelli
Peppermint Bark Ingredients: 24 ounces milk chocolate chips 24 ounces white chocolate chips 2 teaspoons peppermint extract 8 peppermint candy canes, crushed, divided
Directions: 1. Line a 12x18 inch jelly roll pan (similar to a cookie sheet but with 1-inch sides) with aluminum foil. 2. Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch. 3. Stir in the peppermint extract. 4. Spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes. 5. Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. 6. Stir in 1/4 cup of the crushed candy canes. 7. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer. 8. Chill until set, about 1 hour. 9. Break into small pieces to serve. Source: allrecipes.com
Crock Pot Chocolate Peanut Clusters Ingredients:
Directions:
(2) 16 oz containers of lightly salted peanuts 12 oz semisweet chocolate chips 12 oz milk chocolate chips 12 oz peanut butter chips 24 oz white almond bark - broke into squares
1. Layer all the ingredients in a crock pot with the almond bark on top. Cook on low for 1 hour. Stir every 15-20 minutes to ensure that chocolate does not burn on the bottom of the crock pot. 2. Once all ingredients are melted, stir thoroughly to combine. Use a spoon or a cookie scoop to scoop clusters onto a cookie sheet lined with wax paper or parchment paper. 3. Put in the refrigerator or all them to sit at room temperature until the chocolate has completely set (usually 1-2 hours). 4. Store the clusters in a airtight container or ziplock bag in the refrigerator. Recipe submitted by Sue Passarelli
Three Ingredient PB Cookies Ingredients: 1 cup Peanut Butter 1 cup white sugar 1 egg
Directions: 1. Preheat oven to 350 degrees. 2. Combine all ingredients and stir until smooth. 3. On parchment paper lined baking sheet space tablespoon sized balls 1-2 inches apart. Use fork to make characteristic cross-hatch marks. 4. Bake for 12 mins or until edges are firm, do not over bake, will become very crunchy. Allow to cool and enjoy. Yield ~18 Recipe submitted by Tanys Lowry
5
November 25, 2020 •
Desserts Lois Schroeder’s Dessert, 9 x 13 pan Ingredients:
4. spread over the cooled first layer and let set
First Layer
Third Layer
1 cup flour 1 stick butter 1/2 cup chopped pecans 1. press in the bottom of a greased 9 x 13 pan 2. Bake at 375 degrees for 15 min. - let cool completely
5. mix together 3-3oz pkg instant vanilla pudding 4 1/2 cups of cold milk 1 tsp vanilla 6. pour over the second layer and let set
Second Layer
Fourth Layer
3. mix together 1 - 8 oz pkg cream cheese 1 cup powdered sugar 1 1/2 cup of cool whip folded in
7. top with cool whip and chopped pecans
Recipe submitted by Danette Doyle
Kim’s Cheesecake Ingredients:
Directions:
Filling
Filling:
1 cup Sweetened Condensed Milk 1 3oz package of lemon jello (regular or sugar free) 1 cup hot water 1 cup sugar 1 8oz package of cream cheese
1. Whip sweetened condensed milk with blender and chill for 1 hour or overnight. 2. Blend cream cheese and sugar then blend in sweetened condensed milk. 3. Next blend in Jello dissolved in one cup hot water to cream cheese mixture.. Crust: 4. Mix all 3 ingredients and press into a 9x9 or 8x8 pan, reserve some graham cracker to sprinkle on top.
Crust
5. Pour filling into the crust and chill until firm. This is a lighter fluffier version of traditional cheesecake and a family favorite.
1-1/2 pkg graham crackers 1 stick melted butter
Recipe submitted by Kimberly Evans
1 T sugar
Apple Walnut Torte Ingredients:
Directions:
2 egg whites ¾ C sugar ½ C whole wheat pastry flour (I have used all purpose flour) ¼ t salt 1 t cinnamon 2 C thinly sliced apples (I also peel them)
1. Beat eggs well. Slowly add sugar and continue beating well. Mix flour, salt, and cinnamon in a separate bowl and stir into the egg mixture. Layer sliced apples and walnuts on bottom of lightly greased 8x8 inch pan. Cover with batter. Bake at 350 degrees for 35-40 minutes. Recipe submitted by Deanna Lowry-Jensen
1/1 C walnuts
Mini Eggnog Cheesecakes
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Ingredients:
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16 ounces cream cheese, softened to room temperature 1/3 cup eggnog 1/2 cup sugar 2 eggs 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 1/2 tablespoons flour 1 pinch salt 12 gingersnap cookies Whipped cream, for serving Caramel sauce, for serving
Directions: 1. 2. 3. 4. 5. 6. 7. 8.
Preheat oven to 350°F. Line muffin tin cups with paper liners. Place a gingersnap cookie at the bottom of each cup. In a large bowl, beat cream cheese and sugar until evenly combined. Add eggnog and vanilla and stir until well combined. Add eggs, one at a time, beating after each addition until just blended. Spoon into paper liners. Bake for 20 minutes or until centers are almost set. They may jiggle slightly in the center. 9. Refrigerate until chilled, about 3 hours. Remove cheesecakes from muffin pan and discard paper liners. 10. Dollop whipped cream onto each cheesecake and drizzle with caramel sauce. Source: delish.com
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• November 25, 2020
Beverages Slowcooker Hot Chocolate Ingredients:
Directions:
6 cups whole milk (1% or 2% are OK) 2 cups heavy cream 1/2 cup granulated sugar 8 ounces semi-sweet chocolate, coarsely chopped 1/4 cup unsweetened natural or dutch-process cocoa powder 2 teaspoons pure vanilla extract
1. Place all of the ingredients into a large slow cooker. Vigorously whisk to get the cocoa powder as mixed in as possible– you don’t want it all floating on the top. Keep whisking for a minute or 2 until it’s all combined. 2. Cook on low for 6 hours or on high for 4 hours. Make sure you whisk it every 45 minutes – 1 hour to make sure the chocolate isn’t burning on the bottom. 3. Serve warm with marshmallows and whipped cream. Store leftovers in the fridge and warm up on the stove or in the microwave. Recipe submitted by Ariel Moreno
Russian Tea Ingredients: 1 cup sugar 2 cups Tang 1 tsp cinnamon 3/4 cup instant tea 1/2 tsp cloves 1 small package of lemonade kook aid
Directions: 1. Mix together, store tightly. 2. When ready for glass: add 2 tbs to hot water, mix well. Recipe submitted by Danette Doyle
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