Main Dishes, Sides & Apps Want to be your own boss? Work your own hours? Make extra money?
Then the Primerica business opportunity could be just what you’ve been looking for!
To learn more, visit us online at www.primerica businessopportunity.com or call Wade Homan at (605) 331-0115 ext. 5
Pg. 3
Slow Roasted Turkey Con Pan
Pg. 9
Pg. 4
Mini Pot Pies, Savory Biscuit Bites, Dilly Cucumbers
Pg. 10 Parmesan Crisps with Basil and Sun-Dried Tomato
Pg. 5
Swabian Stuffed Pasta (German Pasta)
Pg. 11 Slow Cooker Mashed Sweet Potatoes with Marshmallows
Pg. 6
Pan Roasted Maple Dijon Chicken with Butternut Squash & Brussels Sprouts
Pg. 12 Green Bean Casserole, Sweet Bacon Smokies
Pg. 7
Slow Cooker Pork Loin with Vegetables
Pg. 8
Spinach and Artichoke Stuffed Mushroom Caps
Butternut Squash Queso Dip
Pg. 13 Sundried Tomato and Apricot Jam Pg. 14 Jalapeno Bacon Deviled Eggs Pg. 24 Tips for Your Turkey
Sweets
Pg. 15 Apple Butter Gooey Butter Cake Pg. 16 Creamy Frozen Fruit Cups, Peanut Brittle, Barbecued Peanuts
Pg. 19 Pumpkin Cheesecake with Gingersnap Crust Pg. 20 Rustic Pear Galette
Pg. 17 Caramel Macchiato Ice Cream Pie
Pg. 21 Spice Cake Whoopie Pies
Pg. 18 Sugar Cookies
Pg. 22-23 No-Bake Desserts
Main Dishes, Sides & Apps Want to be your own boss? Work your own hours? Make extra money?
Then the Primerica business opportunity could be just what you’ve been looking for!
To learn more, visit us online at www.primerica businessopportunity.com or call Wade Homan at (605) 331-0115 ext. 5
Pg. 3
Slow Roasted Turkey Con Pan
Pg. 9
Pg. 4
Mini Pot Pies, Savory Biscuit Bites, Dilly Cucumbers
Pg. 10 Parmesan Crisps with Basil and Sun-Dried Tomato
Pg. 5
Swabian Stuffed Pasta (German Pasta)
Pg. 11 Slow Cooker Mashed Sweet Potatoes with Marshmallows
Pg. 6
Pan Roasted Maple Dijon Chicken with Butternut Squash & Brussels Sprouts
Pg. 12 Green Bean Casserole, Sweet Bacon Smokies
Pg. 7
Slow Cooker Pork Loin with Vegetables
Pg. 8
Spinach and Artichoke Stuffed Mushroom Caps
Butternut Squash Queso Dip
Pg. 13 Sundried Tomato and Apricot Jam Pg. 14 Jalapeno Bacon Deviled Eggs Pg. 24 Tips for Your Turkey
Sweets
Pg. 15 Apple Butter Gooey Butter Cake Pg. 16 Creamy Frozen Fruit Cups, Peanut Brittle, Barbecued Peanuts
Pg. 19 Pumpkin Cheesecake with Gingersnap Crust Pg. 20 Rustic Pear Galette
Pg. 17 Caramel Macchiato Ice Cream Pie
Pg. 21 Spice Cake Whoopie Pies
Pg. 18 Sugar Cookies
Pg. 22-23 No-Bake Desserts
Slow Roasted Turkey Con Pan 6 tablespoons olive oil 4 teaspoons black peppercorns 4 teaspoons sesame seeds 2 teaspoons dried oregano 1/2 can chipotle peppers in adobo sauce 10 cloves garlic 8 dried bay leaves 8 dry guajillo peppers 4 cups water, divided 6 bottles Latin beer Culinario Series Healthy 16-quart Roaster with rack 4 large turkey breasts (about 8 lbs. each), halved lengthwise salt, to taste black pepper, to taste 6 medium tomatoes, cored and chopped 1 small yellow onion, chopped 2 green bell peppers, cored, seeded and chopped 12 crusty Italian bread loaves (6 inches each), ends trimmed, halved lengthwise 1 small yellow onion, thinly sliced 2 bunches watercress Sundried Tomato and Apricot Jam (recipe on page 14)
In blender, puree oil, peppercorns, sesame seeds, oregano, chipotle peppers, garlic, bay leaves, guajillo peppers and 1 cup water. In roaster, combine puree and beer. Add rack and enough water so that sauce just covers the top of the rack. Bring to a boil. Season turkey with salt and pepper and add to roaster on top of rack. Reduce heat to simmer, then cover and braise until turkey is tender, about 2 hours. In blender, puree tomatoes, chopped onion, bell peppers and 1 cup water. Transfer turkey to plate (leave sauce in pot); let cool. Add puree to sauce in pot; simmer over medium-high heat, stirring often, until thickened, about 45 minutes. Discard skin from turkey; tear meat into thick pieces. Stir turkey into sauce, reduce heat to low and cook 5 minutes. Season with salt and pepper, to taste. Divide stew between loaves; garnish with sliced onions, watercress and jam.
114 S. Main, Lennox, SD
647-1309 Hours M-F: noon - 6 p.m Sat: 9 a.m. - noon
Slow Roasted Turkey Con Pan 6 tablespoons olive oil 4 teaspoons black peppercorns 4 teaspoons sesame seeds 2 teaspoons dried oregano 1/2 can chipotle peppers in adobo sauce 10 cloves garlic 8 dried bay leaves 8 dry guajillo peppers 4 cups water, divided 6 bottles Latin beer Culinario Series Healthy 16-quart Roaster with rack 4 large turkey breasts (about 8 lbs. each), halved lengthwise salt, to taste black pepper, to taste 6 medium tomatoes, cored and chopped 1 small yellow onion, chopped 2 green bell peppers, cored, seeded and chopped 12 crusty Italian bread loaves (6 inches each), ends trimmed, halved lengthwise 1 small yellow onion, thinly sliced 2 bunches watercress Sundried Tomato and Apricot Jam (recipe on page 14)
In blender, puree oil, peppercorns, sesame seeds, oregano, chipotle peppers, garlic, bay leaves, guajillo peppers and 1 cup water. In roaster, combine puree and beer. Add rack and enough water so that sauce just covers the top of the rack. Bring to a boil. Season turkey with salt and pepper and add to roaster on top of rack. Reduce heat to simmer, then cover and braise until turkey is tender, about 2 hours. In blender, puree tomatoes, chopped onion, bell peppers and 1 cup water. Transfer turkey to plate (leave sauce in pot); let cool. Add puree to sauce in pot; simmer over medium-high heat, stirring often, until thickened, about 45 minutes. Discard skin from turkey; tear meat into thick pieces. Stir turkey into sauce, reduce heat to low and cook 5 minutes. Season with salt and pepper, to taste. Divide stew between loaves; garnish with sliced onions, watercress and jam.
114 S. Main, Lennox, SD
647-1309 Hours M-F: noon - 6 p.m Sat: 9 a.m. - noon
Mini Pot Pies
FOR YOUR SERVICE
In the tradition of Thanksgiving, we’d like to share our thanks and best wishes with all of the good folks we know here in the community. Your friendship and goodwill have made this a very special year for us, and we are grateful for your kind support.
DAVE’S SERVICE & REPAIR CALL TODAY: 647-5252
Savory Biscuit Bites
12.5 oz. can chicken 1 can cream of chicken soup 8 oz. mixed vegetables, thawed 12 oz. refrigerated biscuits 1/2 c shredded cheddar cheese
1/4 c melted butter 1 1/2 t dried parsley flakes 2 T grated Parmesan cheese 1 tube refrigerated biscuits 1 T dried minced onion
Spray 10 muffin tins. Press biscuits in bottom and sides of tins. Mix vegetables, soup, and chicken. Spoon into tins. Top with cheese. Bake at 350° for 25 minutes.
Combine butter, cheese, onion, and parsley. Cut biscuits into quarters and roll in butter mixture. Place on greased 15 x 10 inch pan. Let stand for 25 minutes. Bake at 400 for 8 minutes or until lightly browned.
Dilly Cucumbers 1/3 c salad dressing or mayo 1/2 t dried dill weed 1/8 t pepper
2 T vinegar 1/2 t sugar 1/2 t salt
Pour over cucumbers, pared and sliced thin. Sliced onion may be added.
210 N. MAIN, LENNOX, SD
24 Hour Towing
Recipes from the kitchen of Mary Weeldreyer
Mini Pot Pies
FOR YOUR SERVICE
In the tradition of Thanksgiving, we’d like to share our thanks and best wishes with all of the good folks we know here in the community. Your friendship and goodwill have made this a very special year for us, and we are grateful for your kind support.
DAVE’S SERVICE & REPAIR CALL TODAY: 647-5252
Savory Biscuit Bites
12.5 oz. can chicken 1 can cream of chicken soup 8 oz. mixed vegetables, thawed 12 oz. refrigerated biscuits 1/2 c shredded cheddar cheese
1/4 c melted butter 1 1/2 t dried parsley flakes 2 T grated Parmesan cheese 1 tube refrigerated biscuits 1 T dried minced onion
Spray 10 muffin tins. Press biscuits in bottom and sides of tins. Mix vegetables, soup, and chicken. Spoon into tins. Top with cheese. Bake at 350° for 25 minutes.
Combine butter, cheese, onion, and parsley. Cut biscuits into quarters and roll in butter mixture. Place on greased 15 x 10 inch pan. Let stand for 25 minutes. Bake at 400 for 8 minutes or until lightly browned.
Dilly Cucumbers 1/3 c salad dressing or mayo 1/2 t dried dill weed 1/8 t pepper
2 T vinegar 1/2 t sugar 1/2 t salt
Pour over cucumbers, pared and sliced thin. Sliced onion may be added.
210 N. MAIN, LENNOX, SD
24 Hour Towing
Recipes from the kitchen of Mary Weeldreyer
Swabian Stuffed Pasta Serves 4 to 6
1 to 2 leeks 7 1 ⁄ 2 ounces dry cured salami 1 bunch flat-leaf parsley 1 lb., 2 oz. uncooked sausage meat 1 lb., 2 oz. mixed ground meat (such as veal and beef) 2 large eggs Salt to taste Pinch of black pepper 2.2 pounds fresh or frozen large pasta sheets, such as extra-large lasagna sheets To make the filling, wash and trim the leek and slice it finely. Finely dice the salami. Wash the parsley and chop it finely. Put the uncooked sausage meat and mixed ground meat in a large bowl. Add the leek, parsley, smoked salami, and eggs and knead the mixture thoroughly. Cook a bit of the mixture in a small frying pan to taste for seasoning. Season to taste with salt and pepper. Separate the sheets of pasta and lay them out on parchment paper. If needed, cut the sheets so the sheets are square and about 20 x 28 inches in size, or as large as possible. Using a spatula, evenly spread a generous 1⁄3-inch of filling on each sheet. Next, just as though you were folding a piece of paper, starting at the narrowest edge of the pasta sheet, fold it over carefully to create a strip 23⁄4 inches wide. Fold this strip over about two more times until all the pasta dough and its filling is folded together flat. This flat method of folding pasta sheets is characteristic of traditional maultaschen — Swabian stuffed pasta is not ravioli. Using a cup, press down very firmly on the filled dough approximately every 4 inches. Then, using a knife, cut squares about 3 x 4 inches in size around the rings you have made. Firmly pinch the cut edges together with your fingers. Repeat until you have used up all the pasta sheets and filling. Bring a large pot of salted water to a rolling boil. Gently place the meat-filled pouches in the water and cook them for 10 to 15 minutes. When they are done, remove them with a slotted spoon and keep them warm. Tip: Serve Swabian stuffed pasta in a beef broth. You can also serve them as a main course, warmed in melted butter and topped with pan-fried onions along with potato salad and a green salad.
There’s nothing we would rather say, Than “Have a Happy Thanksgiving Day!” And there’s nothing that we’d rather do, than give our thanks to all of you!
Lennox — 647-2261 Tea — 368-2051 Member
FDIC
Swabian Stuffed Pasta Serves 4 to 6
1 to 2 leeks 7 1 ⁄ 2 ounces dry cured salami 1 bunch flat-leaf parsley 1 lb., 2 oz. uncooked sausage meat 1 lb., 2 oz. mixed ground meat (such as veal and beef) 2 large eggs Salt to taste Pinch of black pepper 2.2 pounds fresh or frozen large pasta sheets, such as extra-large lasagna sheets To make the filling, wash and trim the leek and slice it finely. Finely dice the salami. Wash the parsley and chop it finely. Put the uncooked sausage meat and mixed ground meat in a large bowl. Add the leek, parsley, smoked salami, and eggs and knead the mixture thoroughly. Cook a bit of the mixture in a small frying pan to taste for seasoning. Season to taste with salt and pepper. Separate the sheets of pasta and lay them out on parchment paper. If needed, cut the sheets so the sheets are square and about 20 x 28 inches in size, or as large as possible. Using a spatula, evenly spread a generous 1⁄3-inch of filling on each sheet. Next, just as though you were folding a piece of paper, starting at the narrowest edge of the pasta sheet, fold it over carefully to create a strip 23⁄4 inches wide. Fold this strip over about two more times until all the pasta dough and its filling is folded together flat. This flat method of folding pasta sheets is characteristic of traditional maultaschen — Swabian stuffed pasta is not ravioli. Using a cup, press down very firmly on the filled dough approximately every 4 inches. Then, using a knife, cut squares about 3 x 4 inches in size around the rings you have made. Firmly pinch the cut edges together with your fingers. Repeat until you have used up all the pasta sheets and filling. Bring a large pot of salted water to a rolling boil. Gently place the meat-filled pouches in the water and cook them for 10 to 15 minutes. When they are done, remove them with a slotted spoon and keep them warm. Tip: Serve Swabian stuffed pasta in a beef broth. You can also serve them as a main course, warmed in melted butter and topped with pan-fried onions along with potato salad and a green salad.
There’s nothing we would rather say, Than “Have a Happy Thanksgiving Day!” And there’s nothing that we’d rather do, than give our thanks to all of you!
Lennox — 647-2261 Tea — 368-2051 Member
FDIC
TO FRO : YOU M: ME
Photo courtesy of Getty Images
We have the perfect cabinets for that perfect someone for the Holidays!
401 EAST 1ST STREET, TEA, SD
1-605-498-2094
Pan Roasted Maple Dijon Chicken with Butternut Squash & Brussels Sprouts Servings: 4 1 tablespoon olive oil 4 chicken thighs 4 chicken drumsticks 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1 tablespoon unsalted butter 16 Brussels sprouts (about 8 ounces), bottom trimmed, outer leaves removed and halved 2 cups diced (1/2 inch) butternut squash 1 1/2 cups chicken stock 2 tablespoons maple syrup 2 teaspoons Dijon mustard
In saute pan large enough to hold chicken in single layer, heat olive oil over medium-high heat. Season chicken with salt and pepper. Add chicken to pan, skin side down, and saute about 4-5 minutes per side, or until chicken is browned. Remove chicken from pan and reserve. In same pan, add butter. Allow butter to melt over medium heat. Add sprouts and squash to pan and saute, tossing occasionally, until outsides are golden brown, about 3-4 minutes. Remove from pan and hold separately from chicken. Turn heat to high and add stock, syrup and mustard. Stir and bring to boil, stirring to scrape up brown bits on bottom of pan. Add chicken back to pan, cover and reduce heat to medium-low. Cook over medium-low heat 20-25 minutes, or until chicken registers 170 F with instant read thermometer. Add vegetables back to pan, cover again and cook another 8-10 minutes until vegetables are tender. Move chicken and vegetables to serving platter, placing vegetables around chicken. Turn heat to high and boil sauce until it is reduced and slightly thickened, about 2-3 minutes. Spoon sauce over chicken and serve.
TO FRO : YOU M: ME
Photo courtesy of Getty Images
Roasted Maple Dijon Chicken with Butternut Squash & Brussels Sprouts We have the perfect cabinets Pan Servings: 4 1 tablespoon olive oil 4 chicken thighs for that perfect someone 4 chicken drumsticks 3/4 teaspoon kosher salt for the Holidays! 1/2 teaspoon freshly ground pepper 1 tablespoon unsalted butter 16 Brussels sprouts (about 8 ounces), bottom trimmed, outer leaves removed and halved 2 cups diced (1/2 inch) butternut squash 1 1/2 cups chicken stock 2 tablespoons maple syrup 2 teaspoons Dijon mustard
401 EAST 1ST STREET, TEA, SD
1-605-498-2094
In saute pan large enough to hold chicken in single layer, heat olive oil over medium-high heat. Season chicken with salt and pepper. Add chicken to pan, skin side down, and saute about 4-5 minutes per side, or until chicken is browned. Remove chicken from pan and reserve. In same pan, add butter. Allow butter to melt over medium heat. Add sprouts and squash to pan and saute, tossing occasionally, until outsides are golden brown, about 3-4 minutes. Remove from pan and hold separately from chicken. Turn heat to high and add stock, syrup and mustard. Stir and bring to boil, stirring to scrape up brown bits on bottom of pan. Add chicken back to pan, cover and reduce heat to medium-low. Cook over medium-low heat 20-25 minutes, or until chicken registers 170 F with instant read thermometer. Add vegetables back to pan, cover again and cook another 8-10 minutes until vegetables are tender. Move chicken and vegetables to serving platter, placing vegetables around chicken. Turn heat to high and boil sauce until it is reduced and slightly thickened, about 2-3 minutes. Spoon sauce over chicken and serve.
Slow Cooker Pork Loin with Vegetables 2 pounds pork loin pepper 1/2 lb. baby potatoes 4 garlic cloves, minced 1/3 cup Dijon mustard 1 cup beef broth
salt 1 large red onion 1 lb. baby carrots 1 cup Apple Butter 1/3 cup soy sauce
Place large nonstick skillet over medium-high heat. (If using regular skillet, add 1 tablespoon oil.) Season pork loin with salt and pepper, and place in skillet. Sear pork loin on all sides to seal in juices, about 8-10 minutes. Peel onion and cut into large chunks. Cover bottom of large, 6-quart slow cooker with half the chopped onion, potatoes and carrots. Lay seared pork loin over top and surround with remaining vegetables. In small bowl, whisk together minced garlic, apple butter, mustard, soy sauce and broth. Pour mixture over pork and vegetables. Cover slow cooker and cook on low 8-10 hours or high 4-6 hours. Once potatoes are tender, cut tenderloin into thin slices and place on platter, surrounded by vegetables. Taste gravy, and season with salt and pepper, as needed, then pour gravy over pork and serve.
Glad to be a part of the Tea community.
Thank you for making me feel so welcomed!
Amy Lange 605-799-7995 amylange@kw.com
Find more feel-good recipes for fall at musselmans.com.
Slow Cooker Pork Loin with Vegetables 2 pounds pork loin pepper 1/2 lb. baby potatoes 4 garlic cloves, minced 1/3 cup Dijon mustard 1 cup beef broth
salt 1 large red onion 1 lb. baby carrots 1 cup Apple Butter 1/3 cup soy sauce
Place large nonstick skillet over medium-high heat. (If using regular skillet, add 1 tablespoon oil.) Season pork loin with salt and pepper, and place in skillet. Sear pork loin on all sides to seal in juices, about 8-10 minutes. Peel onion and cut into large chunks. Cover bottom of large, 6-quart slow cooker with half the chopped onion, potatoes and carrots. Lay seared pork loin over top and surround with remaining vegetables. In small bowl, whisk together minced garlic, apple butter, mustard, soy sauce and broth. Pour mixture over pork and vegetables. Cover slow cooker and cook on low 8-10 hours or high 4-6 hours. Once potatoes are tender, cut tenderloin into thin slices and place on platter, surrounded by vegetables. Taste gravy, and season with salt and pepper, as needed, then pour gravy over pork and serve. Find more feel-good recipes for fall at musselmans.com.
Glad to be a part of the Tea community.
Thank you for making me feel so welcomed!
Amy Lange 605-799-7995 amylange@kw.com
Thanks GIVING
For Friendship. Love. Health. Happiness. Good Fortune. We hope your Thanksgiving is rich in all of the blessings that matter most.
Happy Thanksgiving!
Dindot-Klusmann Funeral Home Lennox, SD • 605-647-5163
Thanks GIVING
For Friendship. Love. Health. Happiness. Good Fortune. We hope your Thanksgiving is rich in all of the blessings that matter most.
Happy Thanksgiving!
Dindot-Klusmann Funeral Home Lennox, SD • 605-647-5163
Spinach and Artichoke Stuffed Mushroom Caps Recipe created by The Lemon Bowl on behalf of Milk Means More Prep time: 20 min., Cook time: 25 min., Servings: 24
24 large mushrooms, stemmed and reserved 1 tablespoon olive oil 1 clove garlic, grated 1 teaspoon salt 1/2 teaspoon black pepper 2 cups chopped frozen spinach, thawed and drained 1 can artichoke hearts, roughly chopped 2 cups crumbled feta cheese 1/2 cup minced onion 1 pinch chili flakes 1 pinch minced scallions Heat oven to 350° F and place mushroom caps in single layer on baking sheet lined with foil. Mince reserved mushroom stems and heat olive oil in large saute pan over medium-high heat. Add garlic and mushroom stems to pan along with salt and pepper. Saute 2-3 minutes, or until mushrooms are softened. Add spinach and artichoke hearts to pan and cook until heated through, about 3-4 minutes. Remove from heat and place mixture in large mixing bowl. Stir in feta cheese and onion. Adjust seasoning, to taste. Using small cookie scoop, add 2 tablespoons filling to each mushroom cap. Bake mushrooms 20-25 minutes, or until mushroom caps are softened. Sprinkle with chili flakes and minced scallions to serve.
Spinach and Artichoke Stuffed Mushroom Caps Recipe created by The Lemon Bowl on behalf of Milk Means More Prep time: 20 min., Cook time: 25 min., Servings: 24
24 large mushrooms, stemmed and reserved 1 tablespoon olive oil 1 clove garlic, grated 1 teaspoon salt 1/2 teaspoon black pepper 2 cups chopped frozen spinach, thawed and drained 1 can artichoke hearts, roughly chopped 2 cups crumbled feta cheese 1/2 cup minced onion 1 pinch chili flakes 1 pinch minced scallions Heat oven to 350° F and place mushroom caps in single layer on baking sheet lined with foil. Mince reserved mushroom stems and heat olive oil in large saute pan over medium-high heat. Add garlic and mushroom stems to pan along with salt and pepper. Saute 2-3 minutes, or until mushrooms are softened. Add spinach and artichoke hearts to pan and cook until heated through, about 3-4 minutes. Remove from heat and place mixture in large mixing bowl. Stir in feta cheese and onion. Adjust seasoning, to taste. Using small cookie scoop, add 2 tablespoons filling to each mushroom cap. Bake mushrooms 20-25 minutes, or until mushroom caps are softened. Sprinkle with chili flakes and minced scallions to serve.
Butternut Squash Queso Dip Recipe created by Rachel Cooks on behalf of Milk Means More Prep time: 5 minutes, Cook time: 15 minutes, Servings: 10
12 ounces butternut squash puree, frozen 1 teaspoon extra-virgin olive oil 1/2 finely diced red onion 1 clove garlic, minced 1 can (10 ounces) petite diced tomatoes and green chiles 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 8 ounces Monterey Jack cheese, shredded Place unwrapped squash in microwave safe bowl and heat in microwave 5 minutes at 50 percent power, or until thawed. In large saucepan, heat oil over medium heat. Add onion and cook 4-5 minutes, or until translucent. Add garlic and cook 1 minute, or until fragrant. Add squash, tomatoes, cumin and chili powder, and bring to boil over medium-high heat. Reduce heat to low and add cheese. Stir until melted and serve immediately.
May your plate be filled with an abundance of blessings at this special time of year. Your trust and support mean so much to us.
Martha Poppenga 605-647-2130 204 S. Main St., Lennox, SD
Butternut Squash Queso Dip Recipe created by Rachel Cooks on behalf of Milk Means More Prep time: 5 minutes, Cook time: 15 minutes, Servings: 10
12 ounces butternut squash puree, frozen 1 teaspoon extra-virgin olive oil 1/2 finely diced red onion 1 clove garlic, minced 1 can (10 ounces) petite diced tomatoes and green chiles 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 8 ounces Monterey Jack cheese, shredded Place unwrapped squash in microwave safe bowl and heat in microwave 5 minutes at 50 percent power, or until thawed. In large saucepan, heat oil over medium heat. Add onion and cook 4-5 minutes, or until translucent. Add garlic and cook 1 minute, or until fragrant. Add squash, tomatoes, cumin and chili powder, and bring to boil over medium-high heat. Reduce heat to low and add cheese. Stir until melted and serve immediately.
May your plate be filled with an abundance of blessings at this special time of year. Your trust and support mean so much to us.
Martha Poppenga 605-647-2130 204 S. Main St., Lennox, SD
EXCHANGE INSURANCE AGENCY “Your friendly, full-service agency!” Give Us A Call For A Free Quote Sharon — Rich — Bonnie— Vikki 206 S. Main St., Lennox Phone: 647-2853 Your Event Here
Parmesan Crisps with Basil and Sun-Dried Tomato Recipe created by Art From My Table on behalf of Milk Means More Prep time: 10 minutes, Cook time: 15 minutes, Servings: 8
6 ounces shredded Parmesan cheese 1/2 cup balsamic vinegar 2 tablespoons sugar 8 basil leaves 8 sun-dried tomatoes, jarred Heat oven to 375 F. On baking sheet, make eight flat circles out of 1 1/2 tablespoons cheese each. Bake cheese 5 minutes, or until just beginning to turn golden. Using metal spatula, remove crisps from pan immediately, placing on rack or plate to cool. Place vinegar and sugar in small saucepan and boil until mixture is reduced to about 1/4 cup and is thickened. Top each crisp with 1 fresh basil leaf and 1 sun-dried tomato. Drizzle balsamic reduction over top.
B
Family Features
Advertise on our digital sign!
EXCHANGE INSURANCE AGENCY “Your friendly, full-service agency!” Give Us A Call For A Free Quote Sharon — Rich — Bonnie— Vikki 206 S. Main St., Lennox Phone: 647-2853 Your Event Here
ringing an element of elegance to your holiday celebration is easy when you start with party-pleasing ingredients, and great tasting food often starts with dairy. Foods like milk, cheese and yogurt not only enhance the flavor and texture of dishes everyone loves, but they also add high-quality nutrients to support the health and wellbeing of your guests. Find more ideas for serving up an elegant, yet simple menu your guests will love at MilkMeansMore.org.
Parmesan Crisps with Basil and Sun-Dried Tomato Recipe created by Art From My Table on behalf of Milk Means More Prep time: 10 minutes, Cook time: 15 minutes, Servings: 8
6 ounces shredded Parmesan cheese 1/2 cup balsamic vinegar 2 tablespoons sugar 8 basil leaves 8 sun-dried tomatoes, jarred Heat oven to 375 F. On baking sheet, make eight flat circles out of 1 1/2 tablespoons cheese each. Bake cheese 5 minutes, or until just beginning to turn golden. Using metal spatula, remove crisps from pan immediately, placing on rack or plate to cool. Place vinegar and sugar in small saucepan and boil until mixture is reduced to about 1/4 cup and is thickened. Top each crisp with 1 fresh basil leaf and 1 sun-dried tomato. Drizzle balsamic reduction over top.
B
Family Features
Advertise on our digital sign!
ringing an element of elegance to your holiday celebration is easy when you start with party-pleasing ingredients, and great tasting food often starts with dairy. Foods like milk, cheese and yogurt not only enhance the flavor and texture of dishes everyone loves, but they also add high-quality nutrients to support the health and wellbeing of your guests. Find more ideas for serving up an elegant, yet simple menu your guests will love at MilkMeansMore.org.
TEA ACE HARDWARE
701 N. Heritage Parkway, Tea • 213-2000
Slow Cooker Mashed Sweet Potatoes with Marshmallows Prep time: 15 minutes, Cook time: 4 hours, 10 minutes, Servings: 8
5 pounds sweet potatoes, peeled and cut into cubes 1/2 cup Kitchen Basics Original Chicken Stock 1/4 cup firmly packed brown sugar 4 tablespoons butter, cut into chunks 2 teaspoons McCormick Ground Cinnamon 1 teaspoon salt 1/2 teaspoon McCormick Ground Nutmeg 2 cups miniature marshmallows
Home for all your Holiday Decor needs!
Spray inside of 6-quart slow cooker with non-stick cooking spray. Add sweet potatoes, stock and brown sugar. Cover. Cook 4 hours on high or until potatoes are tender, stirring after each hour. Stir in butter, cinnamon, salt and nutmeg. Cover. Let stand 5 minutes. Beat potatoes with electric mixer on medium-high speed until smooth. Top with marshmallows. Cover. Cook 10 minutes on high or until marshmallows are slightly melted.
TEA ACE HARDWARE
701 N. Heritage Parkway, Tea • 213-2000
Slow Cooker Mashed Sweet Potatoes with Marshmallows Prep time: 15 minutes, Cook time: 4 hours, 10 minutes, Servings: 8
5 pounds sweet potatoes, peeled and cut into cubes 1/2 cup Kitchen Basics Original Chicken Stock 1/4 cup firmly packed brown sugar 4 tablespoons butter, cut into chunks 2 teaspoons McCormick Ground Cinnamon 1 teaspoon salt 1/2 teaspoon McCormick Ground Nutmeg 2 cups miniature marshmallows Spray inside of 6-quart slow cooker with non-stick cooking spray. Add sweet potatoes, stock and brown sugar. Cover. Cook 4 hours on high or until potatoes are tender, stirring after each hour. Stir in butter, cinnamon, salt and nutmeg. Cover. Let stand 5 minutes. Beat potatoes with electric mixer on medium-high speed until smooth. Top with marshmallows. Cover. Cook 10 minutes on high or until marshmallows are slightly melted.
Home for all your Holiday Decor needs!
Green Bean Casserole Don’t let
Winter
get you down! Call Justin at 605-310-6086 to have your furnace serviced today.
1 can (10 1/2 ounces) cream of mushroom soup 3/4 cup milk 1/8 teaspoon black pepper 4 cups cooked cut green beans or 2 cans (14 1/2 ounces each) h)) green beans, drained 1 1/3 cups French’s Crispy Fried Onions, divided Heat oven to 350 F. In 1 1/2-quart baking dish, mix soup, milk and pepper. Stir in beans and 2/3 cup onions. Bake 30 minutes or until hot.. Stir. Top with remaining onions. Bake 5 minutes until onions are golden. en n. For more holiday recipe inspiration, visit Pinterest.com/frenchsfoods.
Sweet Bacon Smokies 1 package bacon 1 package little smokies (little sausage or hot dogs) 1 cup Musselman’s Apple Butter
• Furnaces • Central Air Conditioners • Heat Pumps • Thermostats • In-Floor Heat • Garage Heaters • Filters/Humidifiers
Heat oven to 350 F. Place parchment paper on jelly roll pan or other edged baking pan. Cut bacon strips into thirds. Wrap each strip of bacon around a smokie, piercing with toothpick to hold bacon in place. Place smokies on pan. Baste each smokie with generous amount of apple butter. Bake 20 minutes. Remove and flip each smokie. Baste again with apple butter. Reduce heat to 275 F and bake another 20 minutes until bacon is cooked to desired doneness. Make sure apple butter doesn’t burn. Transfer smokies to slow cooker on low heat to keep warm for serving. Find more recipes just right for sharing at musselmans.com.
Green Bean Casserole Don’t let
Winter
get you down! Call Justin at 605-310-6086 to have your furnace serviced today.
1 can (10 1/2 ounces) cream of mushroom soup 3/4 cup milk 1/8 teaspoon black pepper 4 cups cooked cut green beans or 2 cans (14 1/2 ounces each) h)) green beans, drained 1 1/3 cups French’s Crispy Fried Onions, divided Heat oven to 350 F. In 1 1/2-quart baking dish, mix soup, milk and pepper. Stir in beans and 2/3 cup onions. Bake 30 minutes or until hot.. Stir. Top with remaining onions. Bake 5 minutes until onions are golden. en n. For more holiday recipe inspiration, visit Pinterest.com/frenchsfoods.
Sweet Bacon Smokies 1 package bacon 1 package little smokies (little sausage or hot dogs) 1 cup Musselman’s Apple Butter
• Furnaces • Central Air Conditioners • Heat Pumps • Thermostats • In-Floor Heat • Garage Heaters • Filters/Humidifiers
Heat oven to 350 F. Place parchment paper on jelly roll pan or other edged baking pan. Cut bacon strips into thirds. Wrap each strip of bacon around a smokie, piercing with toothpick to hold bacon in place. Place smokies on pan. Baste each smokie with generous amount of apple butter. Bake 20 minutes. Remove and flip each smokie. Baste again with apple butter. Reduce heat to 275 F and bake another 20 minutes until bacon is cooked to desired doneness. Make sure apple butter doesn’t burn. Transfer smokies to slow cooker on low heat to keep warm for serving. Find more recipes just right for sharing at musselmans.com.
Sundried Tomato and Apricot Jam 3 medium onions, halved lengthwise, thinly sliced crosswise 3 tablespoons unsalted butter 1/3 cup sugar 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 can chipotle peppers in adobo sauce 2 cups dry white wine 1 cup sherry vinegar 1/2 cup packed dried apricots, thinly sliced 1 cup drained oil-packed sun-dried tomatoes, chopped In medium saucepan, cook onions, butter, sugar, salt, pepper and chipotle peppers, covered, over low heat, stirring occasionally, until onions are soft and pale golden, about 30 minutes. Add wine, vinegar, apricots and tomatoes and simmer, uncovered, stirring occasionally until thick, 20-30 minutes. Serve with turkey. Note: Jam can be made in advance and stored in refrigerator. Source: Princess House
720 E. First St., Tea, SD (605) 498-0331
Happy Holiday from our family to yours.
Sundried Tomato and Apricot Jam 3 medium onions, halved lengthwise, thinly sliced crosswise 3 tablespoons unsalted butter 1/3 cup sugar 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 can chipotle peppers in adobo sauce 2 cups dry white wine 1 cup sherry vinegar 1/2 cup packed dried apricots, thinly sliced 1 cup drained oil-packed sun-dried tomatoes, chopped In medium saucepan, cook onions, butter, sugar, salt, pepper and chipotle peppers, covered, over low heat, stirring occasionally, until onions are soft and pale golden, about 30 minutes. Add wine, vinegar, apricots and tomatoes and simmer, uncovered, stirring occasionally until thick, 20-30 minutes. Serve with turkey. Note: Jam can be made in advance and stored in refrigerator. Source: Princess House
720 E. First St., Tea, SD (605) 498-0331
Happy Holiday from our family to yours.
PLU 9000
720 E. First St., Tea, SD (605) 498-0331
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Jalapeno Bacon Deviled Eggs 12 hard cooked eggs, peeled and halved lengthwise 1/2 cup mayonnaise 3 tablespoons French’s Classic Yellow Mustard or Classic Yellow Spicy Mustard 1/4 cup crumbled cooked bacon, plus additional for garnish 1/4 cup finely shredded cheddar cheese 2 tablespoons sweet pickle relish 1/2 cup French’s Crispy Jalapenos, crushed, plus additional for garnish 3 green onions, chopped (optional) Remove egg yolks, reserving egg whites. In small bowl, lightly mash egg yolks. Stir in remaining ingredients. Spoon or pipe mixture into egg whites. Garnish with additional bacon and crispy jalapenos. For more holiday recipe inspiration, visit Pinterest.com/frenchsfoods.
Excludes alcohol, tobacco, pharmacy, lottery, and pre-paid gift cards. Valid only at Sunshine Foods - Tea Offer expires 12/31/2016
PLU 9000
720 E. First St., Tea, SD (605) 498-0331
$5 OFF
A $75.00 purchase
Excludes alcohol, tobacco, pharmacy, lottery, and pre-paid gift cards. Valid only at Sunshine Foods - Tea Offer expires 12/31/2016
Jalapeno Bacon Deviled Eggs 12 hard cooked eggs, peeled and halved lengthwise 1/2 cup mayonnaise 3 tablespoons French’s Classic Yellow Mustard or Classic Yellow Spicy Mustard 1/4 cup crumbled cooked bacon, plus additional for garnish 1/4 cup finely shredded cheddar cheese 2 tablespoons sweet pickle relish 1/2 cup French’s Crispy Jalapenos, crushed, plus additional for garnish 3 green onions, chopped (optional) Remove egg yolks, reserving egg whites. In small bowl, lightly mash egg yolks. Stir in remaining ingredients. Spoon or pipe mixture into egg whites. Garnish with additional bacon and crispy jalapenos. For more holiday recipe inspiration, visit Pinterest.com/frenchsfoods.
Apple Butter Gooey Butter Cake Cake: 1 cup flour 3/4 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 egg 1/4 cup unsalted butter, melted 2 tablespoons milk 1/2 teaspoon vanilla extract Filling: 4 ounces cream cheese, softened 1 cup Musselman’s Apple Butter 1 egg 1/4 cup unsalted butter, melted 1/2 teaspoon vanilla extract 1 cup powdered sugar 1/2 teaspoon ground cinnamon, plus additional for serving 1/2 teaspoon ground nutmeg whipped cream
Heat oven to 350 F. Lightly grease 8-by-8-inch square pan. To make cake: In large mixing bowl, whisk together flour, sugar, baking powder and salt. Whisk in egg, melted butter, milk and vanilla until moistened. Spread evenly in pan. To make filling: In large bowl with electric mixer, beat together cream cheese and apple butter until smooth. Beat in egg then beat in melted butter and vanilla. Scrape bowl then beat in powdered sugar, 1/2 teaspoons cinnamon and nutmeg. Spread filling over cake; bake 45-50 minutes, or until center is set. Do not overbake as center should be slightly gooey. Cool completely before serving. Garnish with whipped cream and dust with cinnamon to serve. Find more recipes just right for sharing at musselmans.com.
Apple Butter Gooey Butter Cake Cake: 1 cup flour 3/4 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 egg 1/4 cup unsalted butter, melted 2 tablespoons milk 1/2 teaspoon vanilla extract Filling: 4 ounces cream cheese, softened 1 cup Musselman’s Apple Butter 1 egg 1/4 cup unsalted butter, melted 1/2 teaspoon vanilla extract 1 cup powdered sugar 1/2 teaspoon ground cinnamon, plus additional for serving 1/2 teaspoon ground nutmeg whipped cream
Heat oven to 350 F. Lightly grease 8-by-8-inch square pan. To make cake: In large mixing bowl, whisk together flour, sugar, baking powder and salt. Whisk in egg, melted butter, milk and vanilla until moistened. Spread evenly in pan. To make filling: In large bowl with electric mixer, beat together cream cheese and apple butter until smooth. Beat in egg then beat in melted butter and vanilla. Scrape bowl then beat in powdered sugar, 1/2 teaspoons cinnamon and nutmeg. Spread filling over cake; bake 45-50 minutes, or until center is set. Do not overbake as center should be slightly gooey. Cool completely before serving. Garnish with whipped cream and dust with cinnamon to serve. Find more recipes just right for sharing at musselmans.com.
Creamy Frozen Fruit Cups 8 oz. cream cheese 1/2 c sugar 8 oz. Cool Whip
This is the time of year to be thankful for being surrounded by your friends and family.
540 Morgan Ln., Tea, SD (605) 213-1200
2 - 10 oz. jars maraschino cherries, drained 2 cans mandarin oranges, drained 1 can crushed pineapple, undrained
Save 12 cherries (halved) and 24 oranges for garnish. Cut up remaining cherries and mix well. Freeze in paper muffin cups. Remove from freezer 1/2 hour before serving. Makes 24.
Peanut Brittle
Barbecued Peanuts
Cook sugar, water, and syrup until it spins a thread. Add peanuts. Boil, stirring constantly, until syrup begins to show some yellowish color. Slow heat and let darken to your taste. Remove from heat. Add salt and butter. Add soda last. Pour on greased cookie sheet. Run fork over top so peanuts will show. YOU MUST WORK QUICKLY. Let cool and break into pieces.
Mix all ingredients and place in greased 9 x 13 pan. Bake at 325 for 30 minutes, stirring every 10 minutes.
1 c sugar 2 c raw peanuts 1/2 c water 1/2 t salt 1/2 c white syrup 1 T butter 1 t soda
1/3 c BBQ sauce 2 T melted butter 1/2 t cayenne pepper 16 oz. dry roasted peanuts
Recipes from the kitchen of Mary Weeldreyer
Creamy Frozen Fruit Cups 8 oz. cream cheese 1/2 c sugar 8 oz. Cool Whip
This is the time of year to be thankful for being surrounded by your friends and family.
540 Morgan Ln., Tea, SD (605) 213-1200
2 - 10 oz. jars maraschino cherries, drained 2 cans mandarin oranges, drained 1 can crushed pineapple, undrained
Save 12 cherries (halved) and 24 oranges for garnish. Cut up remaining cherries and mix well. Freeze in paper muffin cups. Remove from freezer 1/2 hour before serving. Makes 24.
Peanut Brittle
Barbecued Peanuts
Cook sugar, water, and syrup until it spins a thread. Add peanuts. Boil, stirring constantly, until syrup begins to show some yellowish color. Slow heat and let darken to your taste. Remove from heat. Add salt and butter. Add soda last. Pour on greased cookie sheet. Run fork over top so peanuts will show. YOU MUST WORK QUICKLY. Let cool and break into pieces.
Mix all ingredients and place in greased 9 x 13 pan. Bake at 325 for 30 minutes, stirring every 10 minutes.
1 c sugar 2 c raw peanuts 1/2 c water 1/2 t salt 1/2 c white syrup 1 T butter 1 t soda
1/3 c BBQ sauce 2 T melted butter 1/2 t cayenne pepper 16 oz. dry roasted peanuts
Recipes from the kitchen of Mary Weeldreyer
Caramel Macchiato Ice Cream Pie Servings: 10, Prep time: 20 minutes, Total time: 4 hours, 55 minutes
Crust 9 graham crackers 1 cup finely chopped almonds 1/4 cup granulated sugar 4 tablespoons butter, melted Filling 1 container (1.5 quarts) Dreyer’s or Edy’s Grand Coffee Ice Cream, softened 1/2 cup Nestlé Toll House Semi-Sweet Chocolate Morsels, chopped, divided 1/2 cup Nestlé La Lechera Dulce de Leche 1 tub (8 ounces) frozen whipped topping, thawed 1/2 cup sliced almonds, toasted
To make filling: Spread ice cream into cooled pie crust, smoothing out over bottom. Sprinkle with half of the chopped morsels. Heat dulce de leche in microwave-safe bowl on high for a few seconds to soften; stir. Pour over chocolate morsels, spreading evenly. Spoon whipped topping over dulce de leche, covering entire surface of pie. Sprinkle with remaining morsels and almonds. Freeze 30 minutes. Remove pie from freezer and cover with foil. Place back in freezer for at least 4 hours, or until pie has set. Remove from freezer 10 minutes before serving.
To make crust: Heat oven to 325 F. In food processor, add graham crackers and pulse until crackers resemble fine crumbs. Add crumbs to bowl along with chopped almonds, sugar and butter; stir to combine. Press into bottom and up sides of 9-inch deep-dish pie plate. Bake 5 minutes. Remove from oven and cool completely.
To make crust: Heat oven to 325 F. In food processor, add graham crackers and pulse until crackers resemble fine crumbs. Add crumbs to bowl along with chopped almonds, sugar and butter; stir to combine. Press into bottom and up sides of 9-inch deep-dish pie plate. Bake 5 minutes. Remove from oven and cool completely.
Pick up the phone instead!
TOM’S INSULATION CALL: 360-3679
Servings: 10, Prep time: 20 minutes, Total time: 4 hours, 55 minutes
Filling 1 container (1.5 quarts) Dreyer’s or Edy’s Grand Coffee Ice Cream, softened 1/2 cup Nestlé Toll House Semi-Sweet Chocolate Morsels, chopped, divided 1/2 cup Nestlé La Lechera Dulce de Leche 1 tub (8 ounces) frozen whipped topping, thawed 1/2 cup sliced almonds, toasted
TOUCH THAT DIAL
Be cooler in hot weather & warmer in cold weather
Caramel Macchiato Ice Cream Pie Crust 9 graham crackers 1 cup finely chopped almonds 1/4 cup granulated sugar 4 tablespoons butter, melted
DON’T
To make filling: Spread ice cream into cooled pie crust, smoothing out over bottom. Sprinkle with half of the chopped morsels. Heat dulce de leche in microwave-safe Pick up the bowl on high for a few seconds to soften; stir. Pour over chocolate morsels, spreading evenly. Spoon whipped topping over dulce de leche, covering entire surface of pie. Sprinkle with remaining morsels and almonds. Freeze 30 minutes. Remove pie from freezer and cover with foil. Place back in freezer for at least 4 hours, or until pie has set. Remove from freezer 10 minutes before serving.
DON’T TOUCH THAT DIAL
p phone hone iinstead! nstead!
Pick up the phone instead! Be cooler in hot weather & warmer in cold weather
TOM’S INSULATION CALL: 360-3679
Sugar Cookies Yields: 5 dozen cookies 1 cup (2 sticks) butter (no substitutions), softened 1/2 cup sugar 1 large egg 1 tablespoon vanilla extract 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt Frosting (optional) Coarse sugar crystals, silver dragees, holiday decors
Wed., Dec. 7th from 1-6 p.m. Door Prizes & Refreshments • FREE GIFT with subscription purchase Dec. 7th ONLY!
605-647-2284 116 S. Main St., Lennox, SD
Preheat oven to 350 F. In large bowl, with mixer on low speed, beat butter and sugar until blended. Increase speed to high; beat until light and creamy. On low speed, beat in egg and vanilla. Beat in flour, baking powder and salt until blended. Divide dough into 4 equal pieces; flatten each piece into a disk. Wrap each disk with plastic wrap and refrigerate 1 hour or until dough is firm enough to roll. (Or place dough in freezer 30 minutes.) On a lightly floured surface with a floured rolling pin, roll 1 piece of dough 1/8 inch thick. With floured 3-inch to 4-inch cookie cutters, cut dough into as many cookies as possible; wrap and refrigerate trimmings. Place cookies, 1 inch apart, on ungreased large cookie sheet. Bake cookies 10 to 12 minutes or until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings. When cookies are cool, decorate with frosting if you like; use along with sugars and candies to decorate cookies. Set cookies aside to allow frosting to dry completely, about 1 hour. Store in tightly covered container (with waxed paper between layers if decorated) at room temperature up to 2 weeks, or in freezer up to 3 months.
Sugar Cookies Yields: 5 dozen cookies 1 cup (2 sticks) butter (no substitutions), softened 1/2 cup sugar 1 large egg 1 tablespoon vanilla extract 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt Frosting (optional) Coarse sugar crystals, silver dragees, holiday decors
Wed., Dec. 7th from 1-6 p.m. Door Prizes & Refreshments • FREE GIFT with subscription purchase Dec. 7th ONLY!
605-647-2284 116 S. Main St., Lennox, SD
Preheat oven to 350 F. In large bowl, with mixer on low speed, beat butter and sugar until blended. Increase speed to high; beat until light and creamy. On low speed, beat in egg and vanilla. Beat in flour, baking powder and salt until blended. Divide dough into 4 equal pieces; flatten each piece into a disk. Wrap each disk with plastic wrap and refrigerate 1 hour or until dough is firm enough to roll. (Or place dough in freezer 30 minutes.) On a lightly floured surface with a floured rolling pin, roll 1 piece of dough 1/8 inch thick. With floured 3-inch to 4-inch cookie cutters, cut dough into as many cookies as possible; wrap and refrigerate trimmings. Place cookies, 1 inch apart, on ungreased large cookie sheet. Bake cookies 10 to 12 minutes or until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings. When cookies are cool, decorate with frosting if you like; use along with sugars and candies to decorate cookies. Set cookies aside to allow frosting to dry completely, about 1 hour. Store in tightly covered container (with waxed paper between layers if decorated) at room temperature up to 2 weeks, or in freezer up to 3 months.
Pumpkin Cheesecake with Gingersnap Crust Serves 8 to 10
Filling 1 1 ⁄ 2 pounds cream cheese, at room temperature 1 ⁄ 2 cup packed light brown sugar 1 ⁄4 cup granulated sugar 2 large eggs 2 large egg yolks 1 1 ⁄ 2 tablespoons all-purpose flour 2 teaspoons pumpkin pie spice 1 cup solid-pack pumpkin purée (not pumpkin pie mix) 1 ⁄ 2 cup créme fraîche, homemade (see below) or store-bought, or sour cream 2 teaspoons pure vanilla extract Preheat the oven to 350 F. Lightly butter an 8- or 81⁄2-inch springform pan. To make the crust: Stir together all of the ingredients in a medium bowl until the crumbs are moistened. Press the mixture over the bottom and up the sides of the pan. Bake the crust for 10 minutes. Let cool completely on a wire rack. Increase the oven temperature to 425 F. To make the filling: With an electric mixer on medium speed, beat the cream cheese, brown sugar and granulated sugar in a large deep bowl until light and fluffy. Beat in the eggs and then the egg yolks one at a time, beating well after each addition. Add the flour and pumpkin pie spice and beat on low speed until just
combined. Add the pumpkin purée, créme fraîche and vanilla, and beat until just combined. Pour the filling into the shell. Place the cheesecake on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 250 F and continue baking for 1 hour. Turn the oven off and let the cheesecake cool in the oven for 2 1⁄2 hours. Then transfer to a wire rack and let cool to room temperature. Refrigerate, tightly covered, for at least 10 hours, until thoroughly chilled and set, or for up to 2 days. To serve, run a knife around the side of the cheesecake, remove the side of the pan. Serve slightly chilled or at room temperature, cut into thin wedges with a
Pumpkin Cheesecake with Gingersnap Crust Serves 8 to 10
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140 N. Carla Ave., Tea, SD
605-213-0049
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Crust 1 1 ⁄ 2 cups gingersnap cookie crumbs 1 ⁄ 2 cup finely chopped hazelnuts 6 tablespoons unsalted butter, melted 1 ⁄4 cup sugar Filling 1 1 ⁄ 2 pounds cream cheese, at room temperature 1 ⁄ 2 cup packed light brown sugar 1 ⁄4 cup granulated sugar 2 large eggs 2 large egg yolks 1 1 ⁄ 2 tablespoons all-purpose flour 2 teaspoons pumpkin pie spice 1 cup solid-pack pumpkin purée (not pumpkin pie mix) 1 ⁄ 2 cup créme fraîche, homemade (see below) or store-bought, or sour cream 2 teaspoons pure vanilla extract Preheat the oven to 350 F. Lightly butter an 8- or 81⁄2-inch springform pan. To make the crust: Stir together all of the ingredients in a medium bowl until the crumbs are moistened. Press the mixture over the bottom and up the sides of the pan. Bake the crust for 10 minutes. Let cool completely on a wire rack. Increase the oven temperature to 425 F. To make the filling: With an electric mixer on medium speed, beat the cream cheese, brown sugar and granulated sugar in a large deep bowl until light and fluffy. Beat in the eggs and then the egg yolks one at a time, beating well after each addition. Add the flour and pumpkin pie spice and beat on low speed until just
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Crust 1 1 ⁄ 2 cups gingersnap cookie crumbs 1 ⁄ 2 cup finely chopped hazelnuts 6 tablespoons unsalted butter, melted 1 ⁄4 cup sugar
combined. Add the pumpkin purée, créme fraîche and vanilla, and beat until just combined. Pour the filling into the shell. Place the cheesecake on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 250 F and continue baking for 1 hour. Turn the oven off and let the cheesecake cool in the oven for 2 1⁄2 hours. Then transfer to a wire rack and let cool to room temperature. Refrigerate, tightly covered, for at least 10 hours, until thoroughly chilled and set, or for up to 2 days. To serve, run a knife around the side of the cheesecake, remove the side of the pan. Serve slightly chilled or at room temperature, cut into thin wedges with a
Stop in or call and mention this ad for
$5 OFF Tea Weekly Gift Subscriptions Only!
OFFER EXPIRES DEC. 15, 2016.
140 N. Carla Ave., Tea, SD
605-213-0049
Rustic Pear Galette
Serves: 4-6, Total time: 1 hour, 10 minutes
Happy Thanksgiving from all of us! Stop in or give us a call...
120 S. Main St., Lennox, SD 605-647-0606 Jerry Grabow, Harlan Temple, Pat Koerner
SDAIA We serve you first.
Pie crust 3-4 medium pears, peeled, cored and cut into 1/4-inch slices 1 tablespoon lemon juice 1 tablespoon cornstarch 1/4 cup brown sugar, packed 1/8 teaspoon cinnamon (optional) Glaze: 2 teaspoons honey 1/2 teaspoon boiled water Heat oven to 425 F. Line 15-by-10-inch baking sheet with parchment paper; spray paper with cooking spray. On lightly floured surface, roll crust into 11-inch round. Drape crust over rolling pin, transfer to baking sheet. In large bowl, toss pear slices with lemon juice. Sprinkle in cornstarch, brown sugar and cinnamon. Toss until pears are evenly coated. Arrange pears in mound in center of dough, leaving 2-inch border. Fold border over filling to cover pears partially. It does not need to be even. Bake 15 minutes then reduce oven temperature to 350 F and bake additional 40 minutes until pears are tender and crust is golden brown. In small bowl, stir together honey and boiled water to make glaze. When galette is done, remove from oven and brush honey glaze over top of fruit and crust, and sprinkle liberally with feta cheese. Source: Litehouse
Rustic Pear Galette
Serves: 4-6, Total time: 1 hour, 10 minutes
Happy Thanksgiving from all of us! Stop in or give us a call...
120 S. Main St., Lennox, SD 605-647-0606 Jerry Grabow, Harlan Temple, Pat Koerner
SDAIA We serve you first.
Pie crust 3-4 medium pears, peeled, cored and cut into 1/4-inch slices 1 tablespoon lemon juice 1 tablespoon cornstarch 1/4 cup brown sugar, packed 1/8 teaspoon cinnamon (optional) Glaze: 2 teaspoons honey 1/2 teaspoon boiled water Heat oven to 425 F. Line 15-by-10-inch baking sheet with parchment paper; spray paper with cooking spray. On lightly floured surface, roll crust into 11-inch round. Drape crust over rolling pin, transfer to baking sheet. In large bowl, toss pear slices with lemon juice. Sprinkle in cornstarch, brown sugar and cinnamon. Toss until pears are evenly coated. Arrange pears in mound in center of dough, leaving 2-inch border. Fold border over filling to cover pears partially. It does not need to be even. Bake 15 minutes then reduce oven temperature to 350 F and bake additional 40 minutes until pears are tender and crust is golden brown. In small bowl, stir together honey and boiled water to make glaze. When galette is done, remove from oven and brush honey glaze over top of fruit and crust, and sprinkle liberally with feta cheese. Source: Litehouse
Spice Cake Whoopie Pies 1 box spice cake mix, dry 1 1/2 cups Musselman’s Apple Butter 1/2 cup vegetable oil 2 eggs 8 ounces cream cheese, softened 4 tablespoons unsalted butter, softened 3 cups powdered sugar 2 tablespoons milk 1 teaspoon vanilla Heat oven to 350 F. Line baking sheet with parchment paper or silpat liner. In large bowl, mix together dry cake mix, apple butter, oil and eggs until smooth. Let stand 3-4 minutes. Spoon batter onto prepared baking sheet, one heaping, rounded tablespoon at a time. Space about 2 inches apart. Bake about 14 minutes and let cool completely. To make cream cheese frosting, beat together cream cheese, butter and powdered sugar until fluffy. Add milk and vanilla, and beat another 1-2 minutes. Frost flat side of each “pie” half with frosting and place halves together. Store in sealed container in refrigerator. Note: Marshmallow creme can be substituted for cream cheese frosting. Find more feel-good recipes for fall at musselmans.com.
Spice Cake Whoopie Pies 1 box spice cake mix, dry 1 1/2 cups Musselman’s Apple Butter 1/2 cup vegetable oil 2 eggs 8 ounces cream cheese, softened 4 tablespoons unsalted butter, softened 3 cups powdered sugar 2 tablespoons milk 1 teaspoon vanilla Heat oven to 350 F. Line baking sheet with parchment paper or silpat liner. In large bowl, mix together dry cake mix, apple butter, oil and eggs until smooth. Let stand 3-4 minutes. Spoon batter onto prepared baking sheet, one heaping, rounded tablespoon at a time. Space about 2 inches apart. Bake about 14 minutes and let cool completely. To make cream cheese frosting, beat together cream cheese, butter and powdered sugar until fluffy. Add milk and vanilla, and beat another 1-2 minutes. Frost flat side of each “pie” half with frosting and place halves together. Store in sealed container in refrigerator. Note: Marshmallow creme can be substituted for cream cheese frosting. Find more feel-good recipes for fall at musselmans.com.
Serving all your propane needs since 1946.
Call us today for all your home heating, commercial, crop drying, and ag heating propane. 622 W. 1st Ave., Lennox, SD
Phone: 647-5350
Serving all your propane needs since 1946.
Call us today for all your home heating, commercial, crop drying, and ag heating propane. 622 W. 1st Ave., Lennox, SD
Phone: 647-5350
Stop in to get what you need for your holidayy recipes!
515 N. Pine St., Lennox
605-647-2666
Stop in to get what you need for your holidayy recipes!
515 N. Pine St., Lennox
605-647-2666
No-bake desserts make the It is the season for entertaining! Try your hand at these simple no-bake dessert solutions. * AMBROSIA SALAD: Ambrosia is a variation on a traditional fruit salad. While the name references a food enjoyed by Greek deities, most believe the dessert traces its origins to the United States. Although ambrosia salad can have different variations, many recipes begin with a dairy base (pudding, sour cream or yogurt) and then include different canned or fresh fruits, shredded coconut and mini-marshmallows. * PUDDING TRIFLE: Trifles are made by layer-
ing different ingredients to create a striated design. This dessert may include a variety of ingredients, from cake to cookie crumbs to fruit. Trifles also can be customized to fit a particular party theme. Match flavors to cocktails or other food being served. * EASY ICE CREAM CAKE: Packaged ice cream sandwiches can be turned into a tasty and simple dessert. First, purchase a box of ice cream sandwiches, then melt hot fudge and crumble cookies, like OreosÂŽ, into the fudge. Spread the cookie and fudge layer on top of the sandwiches and then repeat the layers. Finish by sealing
everything with a thin coating of frozen whipped topping. Wrap in aluminum foil and allow to set and harden in the freezer for a few hours. * FRUIT PIZZA: This is a refreshing and relatively healthy dessert to complement any occasion. Start by making a graham cracker crust, either by mixing graham cracker crumbs with melted butter and a bit of sugar and pressing into a pie dish or by simply buying one ready-made. (For a less healthy alternative, and one that requires baking, use a sugar cookie dough to make a cookie crust.) Mix whipped cream cheese with a bit of strawberry jam, marmalade
No-bake desserts make the It is the season for entertaining! Try your hand at these simple no-bake dessert solutions. * AMBROSIA SALAD: Ambrosia is a variation on a traditional fruit salad. While the name references a food enjoyed by Greek deities, most believe the dessert traces its origins to the United States. Although ambrosia salad can have different variations, many recipes begin with a dairy base (pudding, sour cream or yogurt) and then include different canned or fresh fruits, shredded coconut and mini-marshmallows. * PUDDING TRIFLE: Trifles are made by layer-
ing different ingredients to create a striated design. This dessert may include a variety of ingredients, from cake to cookie crumbs to fruit. Trifles also can be customized to fit a particular party theme. Match flavors to cocktails or other food being served. * EASY ICE CREAM CAKE: Packaged ice cream sandwiches can be turned into a tasty and simple dessert. First, purchase a box of ice cream sandwiches, then melt hot fudge and crumble cookies, like OreosÂŽ, into the fudge. Spread the cookie and fudge layer on top of the sandwiches and then repeat the layers. Finish by sealing
everything with a thin coating of frozen whipped topping. Wrap in aluminum foil and allow to set and harden in the freezer for a few hours. * FRUIT PIZZA: This is a refreshing and relatively healthy dessert to complement any occasion. Start by making a graham cracker crust, either by mixing graham cracker crumbs with melted butter and a bit of sugar and pressing into a pie dish or by simply buying one ready-made. (For a less healthy alternative, and one that requires baking, use a sugar cookie dough to make a cookie crust.) Mix whipped cream cheese with a bit of strawberry jam, marmalade
perfect end to a gathering! or your favorite fruit flavor. Spread over the crust. Place slices of fruit on top of the cream cheese. Peaches, apples, grapes, sliced cherries, kiwi, and blueberries can be used. For a professional-looking finish, a glaze made from cornstarch, water and sugar will give the top of the fruit pizza an inviting sheen. * FRESH STRAWBERRY YOGURT PIE: The benefits of eating yogurt abound. Yogurt is lower in fat and calories than ice cream, and yogurt boasts active, live cultures that keep your digestive system working correctly. Yogurt doesn’t just have to be reserved for breakfast or a snack. Enjoy it in a delicious dessert, too. Purchase
a ready-made chocolate cookie pie crust or make your own from ground chocolate sandwich cookies. Mix together eight to 10 ounces of strawberry Greek yogurt with a small container of thawed frozen whipped topping. Add in slices of fresh strawberries and chocolate shavings, if desired. Pour the mixture into the pie crust and freeze until firmly set. Thaw slightly to slice easily and enjoy. No-bake treats make for easily prepared desserts. Experiment with different flavor combinations, and you just may discover a new crowd favorite.
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Scott Bolte Sanitation Lennox, SD
647-5371
perfect end to a gathering! or your favorite fruit flavor. Spread over the crust. Place slices of fruit on top of the cream cheese. Peaches, apples, grapes, sliced cherries, kiwi, and blueberries can be used. For a professional-looking finish, a glaze made from cornstarch, water and sugar will give the top of the fruit pizza an inviting sheen. * FRESH STRAWBERRY YOGURT PIE: The benefits of eating yogurt abound. Yogurt is lower in fat and calories than ice cream, and yogurt boasts active, live cultures that keep your digestive system working correctly. Yogurt doesn’t just have to be reserved for breakfast or a snack. Enjoy it in a delicious dessert, too. Purchase
a ready-made chocolate cookie pie crust or make your own from ground chocolate sandwich cookies. Mix together eight to 10 ounces of strawberry Greek yogurt with a small container of thawed frozen whipped topping. Add in slices of fresh strawberries and chocolate shavings, if desired. Pour the mixture into the pie crust and freeze until firmly set. Thaw slightly to slice easily and enjoy. No-bake treats make for easily prepared desserts. Experiment with different flavor combinations, and you just may discover a new crowd favorite.
Once a week garbage service with every other week recycling. Competitive rates & convenient payment options!
Scott Bolte Sanitation Lennox, SD
647-5371
One Terrific Turkey Centering your holiday meal around a turkey cooked to golden perfection is the ideal way to serve a feast. Without the right preparation and execution, however, your bird could fall short. To ensure your holiday dinner centerpiece lives up to expectations, follow these simple tips, from purchase to plate: 1. Buy the right bird. Finding a turkey that’s just the right size for your expected party is the start to a successful gathering. One common rule of thumb is to buy 1 pound of turkey per person – so for a 10-person meal, purchase a 10-pound turkey. Don’t forget that nearly everyone loves leftovers, so you may consider buying a few pounds more than necessary.
Sanford Health Lennox Clinic
Phone:
Call (605) 647-2841 to schedule an appointment 605-647-2841
2. Be patient. If you opt for a frozen turkey, don’t rush the thawing process. For larger turkeys, it can take days to defrost properly. 3. Timing is everything. Finding the right amount of time for your turkey to spend in the oven is crucial but not always the easiest thing to do. For an 8-12pound bird, aim for 2.5-3.5 hours; 12-16 pounds for 3.5-4 hours; 16-20 pounds for 4-4.5 hours, and so on. The key is bringing the turkey to a temperature reading of 170 F. 4. Let it rest. Instead of pulling the turkey out of the oven and immediately carving it, give it a chance to rest for 20-30 minutes, which allows the juices to soak into the meat and moisten it up. Photo courtesy of Getty Images
FAMILY FEATURES
One Terrific Turkey Centering your holiday meal around a turkey cooked to golden perfection is the ideal way to serve a feast. Without the right preparation and execution, however, your bird could fall short. To ensure your holiday dinner centerpiece lives up to expectations, follow these simple tips, from purchase to plate: 1. Buy the right bird. Finding a turkey that’s just the right size for your expected party is the start to a successful gathering. One common rule of thumb is to buy 1 pound of turkey per person – so for a 10-person meal, purchase a 10-pound turkey. Don’t forget that nearly everyone loves leftovers, so you may consider buying a few pounds more than necessary.
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2. Be patient. If you opt for a frozen turkey, don’t rush the thawing process. For larger turkeys, it can take days to defrost properly. 3. Timing is everything. Finding the right amount of time for your turkey to spend in the oven is crucial but not always the easiest thing to do. For an 8-12pound bird, aim for 2.5-3.5 hours; 12-16 pounds for 3.5-4 hours; 16-20 pounds for 4-4.5 hours, and so on. The key is bringing the turkey to a temperature reading of 170 F. 4. Let it rest. Instead of pulling the turkey out of the oven and immediately carving it, give it a chance to rest for 20-30 minutes, which allows the juices to soak into the meat and moisten it up. Photo courtesy of Getty Images
FAMILY FEATURES