2013 Holiday Recipe Favorites

Holiday Recipe

FAVORITES

INDEPENDENT THE LENNOX

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Vanilla-Orange Cheesecake with Cranberry Swirl & Gingersnap Crust Makes one 9-inch cheesecake

Entertaining Tips

Holiday Party

(FAMILY FEATURES) — It’s the most wonderful, and hectic, time of year. Everyone loves to get together with family and friends during the holidays. Want to make your holiday gathering both beautiful and memorable without all the fuss? Gather things you already have around the house to create a festive tablescape. Here are a few tips to get you started: • Keep things simple with white dinnerware, like Mikasa American Countryside, and dress up the table with festive touches of color and texture.

• Add to the fun holiday atmosphere with bright red chargers under the white dinnerware. If you don’t have chargers, tuck one end of a red linen napkin under each plate and drape the other end over the edge of the table.

• Place Mikasa’s French Countryside flatware on top of a folded napkin, tie them up like a package with red ribbon, and tuck in a sprig of holly or other greenery.

• There’s no need to buy an expensive table runner. Find beautiful fabric at your local craft store, drape it down the center of the table, and you’re all set.

• Add an extra splash of color to the holiday table by dropping a few raspberries into wine glasses filled with sparkling wine or club soda. Always keep frozen berries in the freezer during the holiday season. They are a pretty garnish for desserts and make even the simplest cocktails look more festive.

• Scatter candles and pinecones down the center of the table and pop some colorful flowers into a white vase or pitcher. The look is perfect for a casual gathering of friends and family. For more holiday decorating and entertaining ideas, visit www.mikasa.com.

A beautiful holiday table lets your guests know they are in for an evening of fun and good food as soon as they arrive. End the evening with a show-stopping dessert like Vanilla-Orange Cheesecake with Cranberry Swirl & Gingersnap Crust. The gingersnap crust and easy cranberry swirl add a festive touch to this crowdpleasing confection.

2 cups fresh or frozen cranberries 3/4 cup sugar 1/2 cup orange juice 1/2 cup water 24-32 purchased gingersnap cookies (to make 1 cup crumbs) 1/3 cup graham cracker crumbs 4 tablespoons butter, melted 3 (8-oz.) packages cream cheese, room temperature 1 cup sugar 2 eggs 1/4 cup sour cream 1/4 cup heavy cream 1 tablespoon vanilla extract 1 tablespoon orange juice Simmer cranberries, 3/4 cup sugar, 1/2 cup orange juice and water in saucepan over medium-high heat until berries burst and begin to break down, about 10 minutes. Let cool 10 minutes, then purée in blender or food processor until smooth. Set sauce aside.

Preheat oven to 300°F with rack in center. Coat 9-inch springform pan with nonstick spray. Process gingersnaps in food processor until fine; add graham cracker crumbs. With machine running, drizzle in melted butter. Press crumb mixture firmly into bottom of prepared springform pan and about 1 inch up sides of pan. Set aside.

Blend cream cheese and 1 cup sugar in a large mixing bowl with an electric mixer until smooth. Scrape sides of bowl, then add eggs one at a time, beating well after each addition. Blend in sour cream, heavy cream, vanilla and 1 tablespoon orange juice, then pour into prepared pan. Drizzle top of cheesecake with 1/4 cup of prepared cranberry sauce, then drag skewer, toothpick or knife tip through sauce to create marbled swirl pattern on top. Place cheesecake on baking sheet and bake until edges are set and puffed but center is slightly jiggly, about 45 minutes. Do not overbake. Turn oven off, crack door open slightly, and allow cheesecake to cool inside for 1 hour. Remove from oven and let cool completely at room temperature, then cover cheesecake with tea towel and refrigerate overnight.

Run knife around sides of cheesecake, then release and remove side of the pan. To cut, dip blade of thin, sharp knife into hot water (do not wipe dry) and slice into wedges, cleaning blade between each cut to prevent smearing. Serve with remaining cranberry sauce.

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Easy Cinnamon Rolls for the Holidays

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rom cinnamon rolls to decadent desserts, baked goods have been at the heart of every holiday for generations. Of course, creating bakery-quality breads, pastries and holiday treats that look as delicious as they taste can be an intimidating task for home bakers. However, thanks to cookbook author and professional baker Gesine Bullock-Prado and premium ingredients, such as Red Star® Platinum Superior Baking Yeast®, it’s now easier than ever to create baked goods that are light, airy and look like they were purchased from a boutique bakery.

Gesine recommends the following tips to achieve bakery-quality results: • Use the best quality ingredients you can find. Fresh yeast, baking powder or baking soda will give a tender, airy texture to your baked goods. Cakes and breads made with ingredients that are too old fall flat. Great flavorings, butter and eggs are also essential.

• A premium yeast with dough enhancers, like Red Star Platinum Yeast, builds dough strength and tolerance. Using this type of product, which was previously unavailable to home bakers, means dough will be very forgiving should there be any variance in flour quality, kneading or rising time. The end result is increased “oven spring” and finished volume.

Expect everyone to flock to your kitchen once the

enticing smell of baked goods begins to fill your home.

Your guests won’t be disappointed; Red Star guarantees it. For this recipe and more, visit www.redstaryeast.com.

FAMILY FEATURES

EASY CINNAMON ROLLS Dough 2 3/4 cup all-purpose flour 3 Tablespoons granulated sugar 1 teaspoon salt 1 package Red Star® Platinum Superior Baking Yeast®, 1/4 oz.

1/2 cup water 1/4 cup milk 2 1/2 Tablespoons unsalted butter 1 large egg Filling 3 Tablespoons unsalted butter, softened to room temperature 1 1/2 Tablespoons ground cinnamon 1/4 cup granulated sugar Glaze 1 cup powdered (confectioners’) sugar 1 teaspoon vanilla extract 2 Tablespoons milk/cream

DIRECTIONS: Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. Heat the water, milk, and butter together in the microwave until the mixture is very warm, but not too hot to touch, about 125-130°F. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.

On a lightly floured surface, knead the dough for about 3-5 minutes. Place in a lightly greased bowl and let rest for 10 minutes.

Make the filling: After 10 minutes, roll the dough out in a 14x8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it over the dough. Roll up the dough tightly. Cut into 11 even pieces and place in a lightly greased 9-inch round pan or pie dish. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes.

After the rolls have doubled in size, preheat the oven to 375°F. Bake for 25-30 minutes until lightly browned. Cover the rolls with aluminum foil after 15 minutes to avoid heavy browning, if you prefer. Make the glaze. Top the cinnamon rolls with glaze right before serving.

BANANA CHOCOLATE CHIP CINNAMON ROLLS Dough All Purpose Flour 2+3/4 cups Granulated Sugar 3 Tbsp Salt 1 tsp Red Star Instant Yeast 2+1/4 tsp Water 1/2 cup Milk 1/4 cup Unsalted Butter 2+1/2 Tbsp Egg, large 1 Filling Unsalted Butter, softened 2 Tbsp Bananas, small 2 Ground Cinnamon 1+1/2 Tbsp Granulated Sugar 1/4 cup Mini Chocolate Chips 1/3 cup Glaze Powdered Sugar 1 cup Vanilla Extract 1 tsp Heavy Cream* 1 Tbsp

Directions 1. Make the dough: Set aside 1/2 cup of flour.

In a large bowl, stir (with a spoon or whisk) the remaining flour, sugar, salt, and yeast together until evenly dispersed. Set aside.

2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 120-130°F degrees.

Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.

3. On a lightly floured surface, knead the dough for about 5-6 minutes. Place in a lightly greased bowl and let rest for about 10 minutes.

4. Make the filling: After 10 minutes, roll the dough out in a 14x8-inch rectangle. In a small bowl, mix the mashed banana with the softened

butter. Spread over the dough. Mix together the cinnamon and sugar and sprinkle it all over the banana/butter. Top with 1/3 cup chocolate chips.

Roll up the dough tightly. Cut into 11-12 even pieces and place in a lightly greased 9-inch round pan. Loosely cover the rolls with foil and allow to rise in a warm, draft-free place for 60-90 minutes.

5. Preheat the oven to 375°F. Bake for 2530 minutes until lightly browned. Cover the rolls with aluminum foil after 15 minutes to avoid heavy browning on top.

6. Make the glaze: Right before serving, top your cinnamon rolls with glaze. Mix the powdered sugar, vanilla, and cream together until smooth and drizzle over rolls. *If you don’t have cream, you may use milk instead. This will create a thinner glaze. Add more powdered sugar to thicken and then add salt to cut the extra sweetness, if desired.

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FAMILY FEATURES

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olidays are a time filled with family, friends and — perhaps most importantly — feasts.

Traditional holiday menu items have the power to evoke warm memories of holidays past while continuing to bring people together year after year. For many, the center of that coveted holiday table would not be complete without a sweet and savory spiral-sliced ham.

But what kind of holiday spread would it be without a plethora of delicious side dishes to accompany and complement the meal? Whether you prefer ham with notes of honey, nuts or fruit, make sure your dinner table boasts a variety of options that enhance its delectable flavor.

Look for recipes that incorporate both traditional and unexpected ingredients for a holiday menu makeover. Doing so will keep guests pleased with familiar favorites, yet pleasantly surprised with the new variations.

Holiday Spiral Sliced Ham with Honey Glaze Cook time: 10 to 12 minutes per pound Yield: 14 servings 1 Smithfield Spiral Sliced Ham with Honey Glaze Preheat oven to 325°F. Remove packaging; reserve liquid.

Place ham cut-side down on large sheet of foil in roasting pan, pour reserved liquid over ham and wrap completely with foil. Warm ham in oven for 10 to 12 minutes per pound. Do not overheat.

After removing from oven, let sit for 5 minutes before glazing. Heat glaze packet for 15 seconds in microwave.

Glaze is hot, so be careful when opening packet. Holding packet with towel or oven mitt, cut corner off packet and pour glaze into bowl. Stir well and spoon over ham. Let glazed ham sit for 5 minutes before serving to allow glaze to melt over ham.

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ways to make ham leftovers delectable

For many, the best part of the holiday meal awaits them in the fridge the next day. If you find yourself with a kitchen still stocked for a holiday feast, here are some easy ways to turn delicious ham into a flavorful meal with just a few extra ingredients: Pizza: Nothing pleases a child — or a parent for that matter — more than pizza.

Simply place marinara sauce, cheese and cubed ham atop broiled French bread or English muffins for a crunchy post-holiday lunch.

Pasta salad: Whip up a cool classic you can nibble on all week long. Prepare your favorite whole-wheat noodles, then mix in cubed ham, your favorite cheeses, diced tomatoes, spinach and a generous pour of creamy Italian dressing. It’s an easy meal in just minutes.

Sandwiches: Take standard ham and cheese sandwiches to new levels with uneaten goodies from your cheese platter. Fill leftover artisan rolls from your holiday fare with sliced ham. Experiment with your favorite cheeses — Gouda, Gruyere or Roquefort — and place on the grill for a gooey, crunchy bite.

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If you’re looking for a savory side that spotlights the distinct flavors of the season, butternut squash is an excellent choice. White Beans with Bacon and Butternut Squash is a perfect blend of savory, sweet and salty. Serve it alongside your favorite Smithfield ham — Honey, Caramel Apple or Pecan Praline glazed — for a true taste of tradition. For more great recipes, visit www.smithfield.com.

A potato dish is also a must for many holiday spreads. Break away from mundane mashed potatoes and gravy with this recipe for Smashed Bacon Ranch Potatoes. Family and friends will line up for seconds when they get a taste of the ranch dressing and smoky bacon combination.

Or, try this recipe for Green Bean Corn Casserole for another new twist on a classic holiday favorite.

Green Bean Corn Casserole Cook time: 50 minutes Yield: 8 servings 1 bag frozen French-style green beans 1 cup celery, chopped; 1/2 cup sour cream 1 can cream of celery soup 1 can corn, drained 1 green pepper, chopped 1/2 cup cheddar cheese, grated (or more) 1 sleeve butter crackers, finely crushed 3 tablespoons melted butter Preheat oven to 350°F. In large mixing bowl, combine first 7 ingredients and place in prepared 13-inch by 9-inch casserole dish. Combine crushed butter crackers and melted butter and spread over top of casserole. Bake for 45 minutes or until hot and bubbly.

Note: Add 1 cup diced ham and 1 cup shredded cooked chicken to this recipe to make it a main dish.

Green Bean Corn Casserole

White Beans with Bacon & Butternut Squash Cook time: 30 minutes, Yield: 4 servings Smashed Bacon 2 tablespoons olive oil Ranch Potatoes 4 slices Smithfield bacon, chopped 1 pound diced butternut squash Cook time: 20 minutes 1/2 cup onion, chopped Yield: 4 servings 1 teaspoon kosher salt 1 1/2 pounds Yukon 1/2 teaspoon pepper; 1/4 teaspoon nutmeg gold potatoes, cut into 1/4 teaspoon curry powder 1 1/2-inch pieces 1/2 cup chicken stock 4 to 6 slices 2 cans cannellini beans, drained and rinsed Smithfield Naturally 2 cups fresh spinach, stems removed & Hickory Smoked Bacon Smashed Bacon Ranch Potatoes chopped 1/4 cup bottled Heat olive oil in large skillet over ranch dressing medium heat. Add bacon to skillet 2 tablespoons and cook for 5 to 7 minutes or until buttermilk or whole milk crumbly; remove from skillet, drain on 1 tablespoon white wine vinegar paper towels and reserve 2 tablespoons Salt and pepper of drippings in skillet. Add butternut Cook potatoes in boiling, salted water until squash, onion, salt, pepper, nutmeg very tender, 15 to 20 minutes. Drain; return and curry powder to the skillet; saute to saucepan and mash coarsely. Cook bacon for 5 minutes; add chicken broth to in a large heavy skillet over medium heat the skillet, reduce heat to medium until browned; drain and crumble. Pour low, cover and cook for 5 additional off drippings from skillet, leaving clingminutes or until butternut squash is ing particles in skillet. Add potatoes, salad tender. Add beans and spinach to the dressing, buttermilk and vinegar to skillet; stir skillet and cook for 3 minutes or until all White Beans with Bacon & until well blended. Cook, stirring constantly, vegetables are heated through. Sprinkle Butternut Squash until hot. Add salt and pepper to taste. with reserved bacon.

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Classic Holiday Flavors FAMILY FEATURES

Inspire Fun Snack Recipes The holiday season is filled with family food traditions, from stuffing and pumpkin pie, to festive cakes and frosted sugar cookies. This year, wow your family, guests and friends with a fun, crunchy twist on the great tastes of holiday favorites.

No one can replace grandma’s classic pie recipe, but have a little fun and surprise your family and friends. With creative takes on traditional dishes, Chex® Party Mix will help you wow your guests with familiar flavors and aromas, served up in a playful way that’s sure to impress.

It’s easy to re-create the taste of each of these treats in a quick, delicious party mix. Visit www.ChexPartyMix.com for more than 150 party mix recipes that can be made in the microwave in just 15 minutes.

Peppermint and Chocolate Chex® Mix Featuring melted white chocolate, crushed candy canes and a dark chocolate drizzle, it’s easy to add holiday cheer with this festive mix.

Prep Time: 10 Minutes

Start to Finish: 15 Minutes Makes: 16 servings (1/2 cup each) 3 cups Rice Chex® cereal 3 cups Chocolate Chex® cereal 1 bag (12 ounces) white vanilla baking chips (2 cups) 1/2 cup coarsely crushed peppermint candy canes (16 miniature, unwrapped) 1/4 cup dark chocolate chips Mix cereals in large microwavable bowl. Line cookie sheet with foil or waxed paper. In microwavable bowl, microwave white vanilla baking chips uncovered on High about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy.

Pour over cereal; toss to evenly coat.

Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy.

Melt dark chocolate chips in microwave on High 50 to 60 seconds or until chips can be stirred smooth; drizzle over top. Let stand in refrigerator until set, about 5 minutes. Gently break into clusters. Store in airtight container.

Chex® Pumpkin Pie Crunch This recipe is great served in your favorite colorful pie plate. Set the pie plate out on the table with the other dishes, and put a scooper out so guests can help themselves. For party favors, leave small bags next to the pie plate and ask guests to take a bag home for an extra treat later.

Prep Time: 15 Minutes; Start to Finish: 15 Minutes Makes: 16 servings (1/2 cup each) 1/4 cup brown sugar 1 tablespoon pumpkin pie spice 1/4 cup butter 2 teaspoons vanilla 2 cups Cinnamon Chex® cereal 2 cups Wheat Chex® cereal 2 cups Honey Nut Chex® cereal 8 ounces pecans In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.

Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container. Note: Make mix up to two weeks ahead and store in airtight container.

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FAMILY FEATURES

utumn brings colorful foliage and perfect weather for entertaining indoors and out. As you plan your fall gatherings, consider stopping by your local farmers market to pick up all the ingredients necessary for preparing a savory home cooked feast that’s sure to please any crowd. See how local inspiration and fresh ingredients led celebrity Chef Tim Love to create his most recent

recipes.

Every fall, Chef Love takes inspiration from the end of summer harvest to create unique dishes, like his latest recipe for Balsamic Turkey Meatloaf with Balsamic Mayonnaise.

Ripe fall vegetables are the inspiration for his Grilled Chicken Thighs with Sweet PotatoBalsamic Salad and his Grilled Brussels Sprouts with Balsamic Mayonnaise. All three recipes include Hellmann’s® Creamy Balsamic Mayonnaise Dressing, which combines the rich, great taste of Hellmann’s® that you love with a touch of sweet, aged balsamic vinegar.

Whether you’re hosting a casual evening with friends or having the whole family over for a relaxing Sunday afternoon, these simple recipes are perfect for any occasion. Pair the dishes with clean table decor and your favorite refreshing beverages for an easy evening of entertaining. Carry a traditional theme throughout the tablescape by using mismatched plates, cutlery and glasses. Tie napkins and cutlery together with twine, and then tuck in a little bouquet of fresh herbs from the garden to add a dash of color and homegrown goodness.

For a daytime gathering, take the dining table outside to enjoy the beautiful fall weather and final weeks of grilling season. Lay out a blanket for the kids to picnic, and add a few games to keep them entertained. Savor the season by enjoying delicious meals and lasting memories in the company of your loved ones. For more recipes, visit www.Hellmanns. com.

Grilled Chicken Thighs with Sweet Potato-Balsamic Salad A Chef Tim Love recipe, Serves 4 Grilled chicken thighs: 4 chicken thighs, skin removed Peanut oil 2 tablespoons Tim Love Poultry Rub (or your favorite poultry rub) Sweet potato-balsamic salad: 2 cups large dice sweet potatoes 3 strips cooked bacon, diced 1/2 cup julienned onion 1/2 cup minced red pepper 1/2 cup Hellmann’s® or Best Foods® Creamy Balsamic Mayonnaise Dressing Salt and pepper Preheat grill to 400°F. Rub thighs with peanut oil and poultry rub. Place thighs on grill and close lid for 5 minutes. Open grill lid and flip chicken. Close lid and let cook for five more minutes until chicken is done (168°F).

Meanwhile, poach sweet potato in salted water for 5 minutes. Combine all ingredients and mix well. Season with salt and pepper.

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Make the Season Simple and Sweet

HO, HO

Holiday Treats Festive Peppermint Twists, Cheery Cereal Tree Treats, Gingerbread House, Jolly Santa’s Treat Cookies and Christmas Candy Swirl Cookies

Festive Peppermint Twists Dark Cocoa, Light Cocoa, Green or White Candy Melts Candy Peppermint Twisted Sticks Candy Assorted Holiday Sprinkles, including Holiday Nonpareils, Confetti and Jimmies, Red and Green Colored Sugars Line cookie sheets with parchment paper. In Disposable Dipping Container or bowl, separately melt Candy Melts candy in microwave following package instructions.

Dip peppermint sticks into melted candy; tap stick lightly to smooth surface. Immediately add sprinkles. Set on prepared cookie sheet; chill until set, 5 to

10 minutes.

Cheery Cereal Tree Treats Makes about 12 treats 1/4 cup (1/2 stick) butter or margarine 4 cups mini marshmallows Juniper or Leaf Green Icing Color 6 cups crisp rice cereal White Cookie Icing Jumbo Rainbow Nonpareils, Sprinkles or Sugars, as desired Prepare 3D Silicone Tree Mold and silicone spatula or wooden spoon with vegetable pan spray.

In large saucepan, melt butter.

Add marshmallows; cook and stir until melted. Tint with icing color. Remove from heat and add cereal; mix well. Press into prepared mold. When cool to

touch, remove from mold. (If mixture becomes hard to work with, microwave at 50 percent power for 30 to 60 seconds to soften.)

Heat Cookie Icing following label directions. Squeeze snow and garlands on trees; add sprinkles and sugars as desired.

Let dry.

Christmas Candy Swirl Cookies Makes about 2 dozen cookies.

2-3/4 cups all-purpose flour 1 teaspoon salt 1 cup (2 sticks) butter, softened 1-1/2 cups granulated sugar 1 egg 1-1/2 teaspoons vanilla extract

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1/2 teaspoon almond extract Red and Green Sparkle Gel Preheat oven to 350°F. Lightly spray Easy Decorate Swirl Cookie Pan with vegetable pan spray.

In small bowl, combine flour and salt.

In large bowl, beat butter and sugar with electric mixer at medium speed until well blended.

Beat in egg and extracts; mix well. Add flour mixture; beat until well blended. Press dough into pan cavities, filling 2/3 full.

Bake 10 to 12 minutes or until light brown around edges. Cool in pan 10 minutes. Turn pan over; lightly tap pan to remove cookies.

Cool cookies completely.

Decorate cooled cookies with Sparkle Gel. Let set, at least 30 minutes.

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FAMILY FEATURES

N Sweet Snowmen Cookies White, Red, Green, Black and Orange Candy Melts Candy Peanut butter sandwich cookies Holiday Confetti, Holiday and Snowflake Mix Sprinkles Cinnamon Drops; Black Sugar Pearls; Silver Pearlized Sugar Melt white Candy Melts candy following package instructions. Place cookies on cooling grid positioned over parchment-lined cookie sheet. Spoon melted candy over top surface of cookie; chill 5 to 10 minutes or until set. Turn cookies over, candy side down, on cooling grid. Completely cover cookies with melted candy; chill 5 to 10 minutes or until set. Repeat, if needed, to completely cover cookie.

To decorate snowmen, melt Candy Melts candy following package instructions as needed. Using red, green and white candy in candy or disposable decorating bag, pipe hats, ear muff band and scarves, adding colored sugar trim to candy before it sets.

For ball cap, cut a Candy Melt candy wafer in half; attach with melted candy. Attach sprinkles for buttons, ear muffs and decorative accents using dots of melted candy. Using melted black candy and decorating bag, pipe facial features. Using melted orange candy and decorating bag, pipe nose.

Jolly Santa’s Treat Cookies Makes about 3 dozen cookies 2-3/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 cup (2 sticks) butter, softened 1-1/2 cups granulated sugar 1 egg 1-1/2 teaspoons vanilla extract 1/2 teaspoon almond extract Red, Green and White Cookie Icing; Red and Dark Green Colored Sugars; White Sparkling or Pearlized Sugar; White Sugar Pearls Preheat oven to 350°F. In small bowl, combine flour, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and extracts; mix well. Add flour mixture, 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls.

On floured surface, roll each ball into a circle approximately 12 inches diameter and 1/8 inch thick. Dip Cookie Hugger or “Ho-Ho” Word cookie cutters in flour before each use. Bake cookies on ungreased cookie sheet 8 to 11 minutes or until cookies are lightly browned. Cool cookies completely. Outline and fill-in cooled cookies with Cookie Icing. For “Ho-Ho” cookies, sprinkle with sugars; let set until icing is completely dry. For snowflake cookie, add white Cookie Icing detail to dried cookie; attach Sugar Pearls with dots of icing.

othing says home for the holidays like the smell of treats baking in the oven and a crowded kitchen filled with loved ones. Whether making decades-old family favorites or starting new holiday baking traditions, you can create homemade holiday goodies in a (ginger) snap.

“The holidays are a time when families are in the kitchen at record rates to bake cookies, build gingerbread houses and create a wide variety of sweet treats,” says Nancy Siler, vice president of consumer affairs at Wilton. “The good news is, even if you only have 30 minutes to spare during this hectic time, you can make amazing desserts for gatherings or gifting.”

Try these easy treat ideas from Wilton to spread holiday cheer: ■ Holiday Helpers: Invite family and friends for a cookie decorating day to help prepare gifts for upcoming events.

You provide the Sparkling Sugars and Sprinkles, Peppermint Twisted Sticks and red and green icing ... everyone else provides the creativity.

■ Miracle on Your Street: Crunched for time with a party to attend? Pick up ready-to-eat cookies and artfully dip them in red and green Candy Melts candy for an elegant upgrade. No one has to know how simple it was to create a customized dessert.

■ Instant Snowman: Coat peanut butter sandwich cookies in white Candy Melts candy to create instant snowmen.

Decorate with hats, scarves and, of course, carrot noses.

■ It’s a Wrap: Turn your homemade treats into gourmet gifts. Stock up on holiday-themed gift bags and boxes, colorful tissue paper, ribbons and tags to transform made-from-the-heart goodies into extra special gifts.

For more holiday ideas and inspiration, visit www.wilton.com.

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FAMILY FEATURES

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lusters of colorful grapes are traditional additions to many holiday tables. Whether they are used for a centerpiece, a garnish for the main course (think turkey, crown roast of pork, baked ham) or a “must� addition to a fruit and cheese plate, grapes offer beauty, flavor and freshness to the season.

But there are many other ways to add grapes to special meals and party fare.

The recipes included here are easy-tomake, beautiful and tasty examples of unique ways to prepare and serve grapes.

Luckily, many varieties of fresh grapes from California are available throughout the holiday season and into January. For more recipes and serving suggestions, visit www.grapesfromcalifornia.com.

Sometimes, the amount of cookies and other sweets served during the holidays can be overwhelming. Grape Tuxedo Bites 3 Ways are the exception. These three recipes, featuring white and dark chocolate, caramel, toffee bits, almonds and peanuts, are definitely rich, but because the center of each is a refreshing, juicy grape, they avoid being overly sweet.

Line baking sheet with wax paper or parchment.

In small double boiler, melt chocolate and oil together over medium-low heat, stirring until melted, about 5 minutes (or in microwave on high power 30 seconds, stirring once).

Dip grapes in chocolate and then in toffee. Place on baking sheet lined with wax paper or parchment. Repeat until all grapes are used. Chill until set.

Chocolate Toffee Grapes

White Chocolate Almond Grapes

Grape Tuxedo Bites, 3 Ways

Makes 25 25 green or red seedless California grapes 1/2 cup semisweet chocolate chips or chopped semisweet chocolate 1 teaspoon vegetable oil 1/2 cup finely chopped toffee bits Put toothpicks into grapes, set aside.

TEA

Makes 25 25 green or red seedless California grapes 1/2 cup white chocolate chips or chopped white chocolate 1 teaspoon vegetable oil 1/2 cup finely chopped

salted almonds Put toothpicks into grapes, set aside. Line baking sheet with wax paper or parchment.

In small double boiler, melt chocolate and oil together over medium-low heat, stirring until melted, about 5 minutes (or in microwave on high power 30 seconds, stirring once). Dip grapes in chocolate and then in almonds. Place on baking sheet lined with wax paper or parchment. Repeat until all grapes are used. Chill until set.

Caramel Peanut Grapes Makes 25 25 green seedless California grapes 1/2 cup finely chopped salted peanuts 1/2 cup caramel bits or 10

Hardware

unwrapped caramels 1 tablespoon heavy cream Put toothpicks into grapes, set aside. Line baking sheet with parchment. Place peanuts in small bowl and set aside. In small saucepan, melt caramel and cream together over medium-low heat, stirring until melted, about 5 minutes. Keep warm. Dip grapes in caramel and then in nuts. Place on baking sheet lined with wax paper or parchment. Repeat until all grapes are used. Chill until set.

Note: You can also melt caramel in microwave. Put caramels in microwaveable bowl or glass measure and zap on high 30 seconds. Stir until smooth and zap an additional 20 seconds if necessary.

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Grape Relish For a small holiday party, a festive assortment of cheeses, meats, breads and crackers is an easy solution. This pretty Grape Relish provides the perfect foil to the rich assortment, combining sweet, tart and aromatic elements. The relish is also a wonderful accompaniment to poultry dishes, too.

Servings: 8 2 cups finely chopped red and green seedless California grapes 2 tablespoons minced shallot 2 teaspoons chopped fresh thyme 1 tablespoon sherry vinegar 1 1/2 teaspoons sugar 1 teaspoon safflower or vegetable oil 1/4 teaspoon each salt and freshly ground pepper 1 baguette, sliced thinly In medium bowl, combine chopped grapes, shallot, thyme, vinegar, sugar, oil, salt and pepper. Transfer to small serving bowl and set aside. Makes 2 cups.

To make crostini, preheat oven to 350°F. Spread baguette slices on baking sheet and toast until crisp, about 10 minutes. Let cool.

Nutritional analysis per 1/4 cup grape relish: Calories 27; Protein .3 g; Carbohydrate 6 g; Fat .63 g; 19% Calories from Fat; Cholesterol 0 mg; Sodium 74 mg; Potassium 57 mg; Fiber .3 g Suggested buffet platter selections to accompany relish: Crostini, ham, sliced duck breast, pâtés, additional grape clusters, assorted mustards in small condiment bowls or custard cups and cheeses, such as St. Andre, Manchego, aged cheddar or goat cheese.

Set a sparkling table with frosted grapes Set amid a selection of other treats, frosted grapes make quite an impression.

Frosted Grapes 2 pounds seedless California grapes, cut into 2- to 4-inch clusters 2 large egg whites, beaten or 1/4 cup pasteurized liquid egg whites 1 cup superfine granulated sugar Hold one grape cluster by the stem and brush lightly with egg whites.

Transfer to rack set over wax paper, then sprinkle with sugar. Using fingers, turn cluster to lightly coat.

Gently shake off excess sugar. Repeat with remaining clusters. Let grapes dry, uncovered, at room temperature, about 2 hours.

Grape Roquefort Canapés The welcome combination of grapes, cheese and nuts on holiday buffet platters is fairly common, but these tasty Grape Roquefort Canapés roll all three altogether in one simple bite-sized serving.

Creamy cheeses, with the distinctive bite of Roquefort, the juicy sweetness of grapes, the crunch of nuts and the anise hint from the tarragon are just the kind of easy-to-eat appetizer that quickly satisfies without being heavy. Plus, they’re very elegant.

Makes 20 1/4 cup cream cheese, softened 1/4 cup crumbled Roquefort or other blue cheese, at room temperature 1/4 cup heavy cream 1 tablespoon chopped tarragon 20 red seedless California grapes 1/3 cup finely chopped toasted pistachios or toasted walnuts Line small baking sheet with waxed or parchment paper. Set aside.

In small food processor (or mix by hand), combine cream cheese, Roquefort, heavy cream and tarragon until well mixed. Transfer to medium bowl and stir in grapes. Put nuts in small bowl. With tablespoon, scoop up grape and gently coat in cheese mixture. Roll in nuts and place on prepared baking sheet. Refrigerate 2 to 3 hours and serve.

Goat Cheese Variation: Substitute 1/4 cup soft goat cheese for Roquefort; 1/4 cup finely cut chives for tarragon; and 1/4 cup toasted chopped pecans for pistachios.

Happy Holidays from

Dindot-Klusmann Funeral Home Lennox, SD 605-647-5163 •

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| wwww.teaweekly.com

Enjoy holiday gatherings with a

slice of decadence

(FAMILY FEATURES) — Savoring a flavorful, homemade pie is the perfect way to end any gathering during the holidays. While apple, pecan and pumpkin are go-to favorites this time of year, introducing holidayinspired flavor twists is perfect for those who crave a little variety.

“You’ll love the smooth layers of rich chocolate and the crunch of pecans seasoned with cinnamon and allspice in this easy-to-make pecan pie,” said Mary Beth Harrington of the McCormick Kitchens. “I like to bring this pie as a hostess gift, too – the additional ingredients give it a unique, memorable touch.”

Decadent Chocolate Pecan Pie

Serves: 10 1 refrigerated pie crust, (from 14.1-ounce package) 1 cup semi-sweet chocolate chips 3 tablespoons milk 4 eggs 3 tablespoons butter, melted

2 teaspoons McCormick® Pure Vanilla Extract 1 cup dark corn syrup 1 cup sugar 1/2 teaspoon McCormick® Ground Cinnamon 1/4 teaspoon McCormick® Ground Allspice 1/4 teaspoon salt 1 1/2 cups pecan halves 1. Preheat oven to 425°F. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325°F. 2. Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth.

Pour chocolate evenly over crust.

3. Beat eggs in large bowl. Add remaining ingredients; mix well.

Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.

4. Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool completely on wire rack.

This holiday be surrounded by caring friends, enjoy home-cooked meals and the care that you need in this beautiful assisted living center.

Please call us at 605-647-5515

Hilda’s Heritage Home Inc.

220 S. Lincoln St., Lennox • www.lennoxassistedliving.com

13

The Independent 647-2284 | Tea Weekly 213-0049

HOLIDAY

desserts ’Tis the season to satisfy your sweet tooth

Merry Marshmallow Sticks and Fast and Festive Christmas Cookies

Merry Marshmallow Sticks White, Red, Green and Dark Cocoa Candy Melts candy Large Marshmallows Holiday Confetti, Nonpareils and Colored Sugars In Disposable Dipping Container or bowl, melt Candy Melts candy separately following package instructions. Dip marshmallows in melted candy and place on cooling grid positioned over parchment-lined cookie sheet. If desired, sprinkle with sugars and sprinkles. Chill 5 to 10 minutes or until set.

Using candy decorating bag or disposable decorating bag, drizzle melted candy or pipe outlines, if desired; immediately sprinkle with sugars or

nonpareils. Attach confetti with dots of melted candy.

Chill 2 to 3 minutes or until set.

With point of sharp knife, carefully cut through candy on the marshmallow where stick will be inserted. Insert three marshmallows onto each Colored Lollipop Stick, securing with melted candy.

Fast and Festive Christmas Cookies Green, Red, White, Light and Dark Cocoa Candy Melts Candy Assorted purchased ready-to-eat cookies Holiday Confetti, Nonpareils, Holly

Mix, Colored Sugars and Sprinkles In Disposable Dipping Container or bowl, melt Candy Melts candy separately following package instructions. Partially or completely dip cookies in melted candy. Place cookies on cooling grid positioned over parchment-lined cookie sheet. If desired, sprinkle with sugars and sprinkles. Chill 5 to 10 minutes or until set.

Additional decorating ideas: Drizzle with melted candy in a contrasting color. Chill 3 to 5 minutes or until set.

Attach sprinkles with dots of melted candy. Chill 3 to 5 minutes or until set.

Pipe melted candy bows and other decorations.

720 E. First St., Tea 605-498-0331

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Savor the Season with Hearty Holiday Dishes

FAMILY FEATURES

W

hen collecting recipes for holiday gatherings, forget about dishes that require hours spent in the kitchen and focus on quick, flavorful options that feature an all-time favorite ingredient – sausage.

Not just for mornings Add the same savory flavors you love in those beloved breakfast casseroles and sandwiches to your holiday menu for delicious results. Are you in need of an easy appetizer to serve guests before the big meal? This Sausage Crostini recipe combines fully cooked Jimmy Dean Hearty Sausage Crumbles with melted mozzarella cheese, peppers and onions atop crunchy, toasted French bread for a quick, hassle-free appetizer that’ll have everyone coming back for more.

When it comes to deciding on dishes for the main event, stuffing is an all-time classic and a must-have on any holiday menu. Add a unique twist to a simple holiday classic dish with this Sausage Cornbread Stuffing made with savory Jimmy Dean Sage Pork Sausage, cornbread and pecans. This flavorful stuffing is guaranteed to become a new family favorite.

For other delicious recipe ideas, visit www.jimmydean.com.

SAUSAGE CROSTINI Prep time: 25 minutes Cook time: 10 minutes Yield: 30 servings 2 loaves French bread (8 ounces each), each cut into 15 slices 1/4 cup olive oil 1 package (8 ounces) cream cheese, softened 1 package Jimmy Dean® Hearty Original Sausage Crumbles 1 1/2 cups (6 ounces) shredded mozzarella cheese 2/3 cup finely chopped red bell pepper 1 onion, finely chopped 1/3 cup finely chopped fresh basil 1 1/2 teaspoons finely chopped rosemary (optional) 1/4 teaspoon cayenne pepper (optional) Preheat oven to 375°F. Brush both sides of bread slices with oil; place in single layer on baking sheets. Bake 6-8 minutes or until both sides of each bread slice are lightly toasted, turning after 4 minutes.

Meanwhile, combine cream cheese, sausage crumbles, mozzarella cheese, red pepper, onion and basil in large bowl. Stir in rosemary and cayenne pepper, if desired.

Top bread slices with sausage mixture.

Bake 7-10 minutes or until topping is thoroughly heated. Serve warm.

SAUSAGE CORNBREAD STUFFING Prep time: 20 minutes Cook time: 45 minutes Yield: 8 servings 1 package Jimmy Dean Premium Pork Sage Roll Sausage 2 cups chopped celery 1 cup finely chopped onion 4 cups coarsely crumbled cornbread, toasted 1/4 cup chopped fresh parsley 1 teaspoon poultry seasoning 1 cup chicken broth 1 egg, lightly beaten 1/2 cup chopped pecans (optional) Preheat oven to 325°F. Cook sausage, celery and onion in large skillet over mediumhigh heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain.

Spoon into large bowl.

Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired.

Spoon into lightly greased 2-quart casserole or soufflé dish; cover.

Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes.

Cook’s Tips: For the 4 cups crumbled cornbread needed to prepare recipe, bake 1 package (8.5 ounces) corn muffin mix according to package directions for pan of cornbread. Cool, then coarsely crumble. To toast crumbled cornbread, preheat oven to 400°F. Spread cornbread onto bottom of large shallow baking pan. Bake 10 minutes or until lightly browned, stirring after 5 minutes.

ZESTY SAUSAGE CHEESE BALLS Prep Time: 25 minutes Cook Time: 15 minutes 1 pkg. Jimmy Dean® Premium Pork Hot Roll Sausage ¾ cup all-purpose baking mix 2 cups (8 ounces) shredded sharp cheddar cheese ¼ cup finely chopped onion ¼ cup seeded, finely chopped fresh jalapeño peppers 1 large clove garlic, minced ½ teaspoon chili powder Preheat oven to 375°F. Mix all ingredients in large bowl just until blended.

Shape into 36 (1-inch) balls.

Place in 2 lightly greased baking pans.

Bake 12-14 minutes or until done (160°F).

Serve with toothpicks, if desired.

Lennox, SD

647-5371

The Independent 647-2284 | Tea Weekly 213-0049

Get out of the kitchen — crock pot recipes

W

hen you have a holiday break, you don’t always want to spend hours in the kitchen—so start it and forget it with these delicious crock pot recipes.

Options for your main dish, sides and even dessert!

CROCK POT WHOLE CHICKEN Servings: 4 2-4 teaspoons salt 2 teaspoons paprika 1 teaspoon cayenne pepper 1 teaspoon onion powder 1 teaspoon thyme 1 teaspoon white pepper 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1 large roasting chicken (with pop-up timer if possible) 1 cup chopped onion (optional) Directions: In a small bowl, combine the spices.

Remove any giblets from chicken and clean chicken.

Rub spice mixture onto the chicken.

Optional to place in resealable plastic bag and refrigerate overnight.

When ready to cook, put chopped onion in bottom of crock pot.

Add chicken. No liquid is needed, the chicken will make it’s own juices.

Cook on low 4-8 hours.

CROCK POT / SLOW COOKER SAUSAGE & POTATOES 3 lbs red potatoes 2 lbs smoked sausage 8 ounces cream cheese (softened) 10 1/2 ounces cream of celery soup 1 ounce dry ranch dressing mix Directions: Spray slow cooker with Pam. Cut potatoes into wedges or whatever size pieces your family likes. You can leave the skins off or on (we like them on)throw them in the pot.

Cut sausage into 1/4” slices and throw them into the pot.

In a bowl blend softened cream cheese, cream of celery soup and envelope of dry ranch dressing mix. Pour over Potatoes and sausage.

Cook low 6-8 hours.

CROCK POT ROAST Servings: 8 1 (4 -5 lb) beef roast, any kind 1 (1 1/4 ounce) package brown gravy mix, dry 1 (1 1/4 ounce) package dried Italian salad dressing mix 1 (1 1/4 ounce) package ranch dressing mix, dry 1/2 cup water Directions: Place beef roast in crock pot.

Mix the dried mixes together in a bowl and sprinkle over the roast.

Pour the water around the roast.

Cook on low for 7-9 hours.

CROCK POT DIP 2 lbs ground beef, browned 1 lb Velveeta cheese 1 (10 ounce) can hot Rotel diced tomatoes 1 (28 ounce) can armour spicy chili Directions: Layer bottom of Crock-Pot with half of the browned beef, then layer of sliced Velveeta, then the rest of beef, then Rotel tomatoes, more sliced Velveeta, then layer the can of chili, then the last of Velveeta.

Cook on low or high, but when top layer of cheese is soft, stir and cook 20 more minutes.

Serve with Fritos Scoops, or other heavyduty chip CROCK POT PEACH DUMP DESSERT Servings: 8 2 cups frozen peaches, sliced (undrained) 1 tablespoon cornstarch 1/2 teaspoon vanilla 1/4 cup brown sugar 1/4-1/2 teaspoon cinnamon 1 -9 ounce Jiffy white cake mix (or 1/2 package of a 2-layer size cake mix) 4 tablespoons melted butter Directions: Lightly grease the slow cooker/Crock Pot; place peaches in the bottom.

Sprinkle with cornstarch; toss.

Drizzle with vanilla and sprinkle brown sugar over all.

Sprinkle with cinnamon then cake mix.

Drizzle melted butter evenly over cake mix.

Cover and cook on high for 3 to 3 1/2 hours.

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PUMPKIN PIE PUDDING 1 (15 ounce) can solid-pack pumpkin 1 (12 ounce) can evaporated milk 3/4 cup sugar 1/2 cup biscuit mix 2 eggs, beaten 2 tablespoons butter, melted 2 1/2 teaspoons pumpkin pie spice 2 teaspoons vanilla extract Cool Whip (optional) chopped walnuts (optional) or chopped raisins (optional) Directions: In a large bowl, combine the first 8 ingredients.

Transfer to a slow cooker/crock pot coated with nonstick cooking spray.

Cover and cook on low for 6 to 7 hours or until a thermometer reads 160 degrees.

Top each serving with walnuts/raisins and cool whip if desired.

CROCK POT MAC & CHEESE

2 c. uncooked elbow macaroni 4 Tbsp butter 2 1/2 c. grated sharp cheddar cheese 1/2 c. sour cream 1 (10.75 oz) can condensed cheddar cheese soup 1/2 tsp salt 1 c. milk 1/2 tsp dry mustard 1/2 tsp black pepper Directions:

Spray Crock Pot with non-stick cooking spray.

Boil the macaroni in water for six minutes, drain. You don’t want to overcook this!

Mix butter and cheese over medium high heat in a saucepan. Add cheese and stir until it melts.

In your Crock Pot combine the cheese mixture, sour cream, soup, salt, milk, mustard and pepper. Add drained macaroni.

Give it a big old stir.

Cook in Crock Pot for 2 - 2 1/2 hours on low, stirring occasionally. Do not over cook or noodles get mushy.

Call us today for all your home heating, commercial, crop drying, and ag heating propane.

622 W. 1st Ave. • Lennox, SD • 647-5350

y Happ ays!

Holid

Sweeten the Season with Delicious Holiday Desserts

FAMILY FEATURES

S

how your friends and family just how much you care with delicious homemade holiday desserts. The combination of seasonal flavors and time-honored traditions are sure to give holiday party guests a sweet memory to savor long after gatherings and get-togethers are over.

Eagle Brand makes the holiday season even sweeter with these delicious tips and recipes: • Look to trusted pantry staples, like Eagle Brand Sweetened Condensed Milk, to create multiple holiday desserts. The delicious blend of milk and sugar provides a fool-proof base for pies, fudge and even ice cream – no ice cream maker required.

• Guests will be delighted to see the classic pumpkin pie on your holiday dessert table.

Serve up a tasty spin on this quintessential dessert with a streusel, chocolate glaze or dulce de leche topping.

• Top off your favorite pie, cake or bread pudding with delicious homemade ice cream.

The sweetness and warmth of cinnamon, ginger and vanilla in Eagle Brand Pumpkin Gingersnap Ice Cream is perfect as the a la mode partner to your favorite dessert or served on its own.

Perfect Pumpkin Pie Yield: 8 servings Prep time: 15 minutes, Cook time: 50 minutes 1 (15 ounce) can pumpkin (about 2 cups) 1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk 2 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 (9-inch) unbaked pie crust 1. HEAT oven to 425°F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.

2. BAKE 15 minutes. Reduce oven temperature to 350°F; bake an additional 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired.

Topping Options: SOUR CREAM TOPPING: COMBINE 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in medium bowl. After pie has baked 30 minutes at 350°F, spread evenly over top. Bake 10 minutes.

STREUSEL TOPPING: COMBINE 1/2 cup packed brown sugar and 1/2 cup flour in medium bowl. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup chopped nuts.

After pie has baked 30 minutes at 350°F, sprinkle evenly over top. Bake an additional 10 minutes.

CHOCOLATE GLAZE: MELT 1/2 cup semisweet chocolate chips and 1 teaspoon shortening in small saucepan over low heat. Drizzle or spread over top of baked pie.

VANILLA WHIPPED CREAM: beat 1 cup heavy cream, 1/4 cup confectioners’ sugar and 1 teaspoon McCormick® Pure Vanilla Extract in medium bowl with electric mixer on high speed until stiff peaks form.

CANDY CANE WHIPPED CREAM: beat 1 cup heavy cream, 1/4 cup confectioners’ sugar, 1/2 teaspoon McCormick® Pure Vanilla Extract and 1/4 teaspoon McCormick® Pure Peppermint Extract in medium bowl with electric mixer on high speed until stiff peaks form.

COCOA CINNAMON WHIPPED CREAM: beat 1 cup heavy cream, 2 teaspoons unsweetened cocoa powder,1/2 teaspoon McCormick® Ground Cinnamon and 1/2 teaspoon McCormick® Pure Vanilla Extract in medium bowl with electric mixer on high speed until stiff peaks form.

EGGNOG WHIPPED CREAM: beat 1 cup heavy cream, 1/2 teaspoon McCormick® Pure Vanilla Extract, 1/4 teaspoon McCormick® Ground Nutmeg and 1/4 teaspoon McCormick® Imitation Rum Extract in medium bowl with electric mixer on high speed until stiff peaks form.

Pumpkin Gingersnap Ice Cream Yield: 2 1/2 quarts, Prep time: 15 minutes

2 cups heavy whipping cream 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons ground ginger 1 cup solid-pack pumpkin 1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk 1 1/2 cups crushed gingersnap cookies

216 S. Main, Lennox 605-647-2256 Also in Tea at 720 E. 1st St., Tea (Sunshine Foods) 605-368-9001

1. BEAT heavy whipping cream, extract, cinnamon and ginger in large bowl on medium speed with electric mixer until stiff peaks form.

2. COMBINE pumpkin and sweetened condensed milk. Fold pumpkin mixture and gingersnap cookies into whipped cream mixture.

3. POUR into 9-by-5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.