2018
Lake County Recipes Compliments of the Lake County Examiner
A Publication of the Lake County Examiner
Page 2 - 2018 Recipe Guide Lake County Examiner
~ Recipes ~
Appetizers & Snacks Caramel Corn . . . . . . . . . . . . . . . . . . . . . . Hot Poppers . . . . . . . . . . . . . . . . . . . . . . Spicy Nachos . . . . . . . . . . . . . . . . . . . . . . Tex-Mex Appetizer Tart . . . . . . . . . . . . . . . . . . . .
Texas Tornado Cake . . . . . . . . . . . . . . . . 20 3 3 3 4
Breads & Muffins 7-Up Biscuits . . . . . . . . . . . . . . . . . . . 5 Apple- Banana Corn Muffins . . . . . . . . . . . . . . . . . 5 Beer Bread . . . . . . . . . . . . . . . . . . . . . . . . 5 Best Ever Banana Bread . . . . . . . . . . . . . . . . 6 Carrot Pineapple Muffins . . . . . . . . . . . . . . 6 Homemade Fry Bread . . . . . . . . . . . . . . . . . . . 8 Homemade Taco Shells . . . . . . . . . . . . . . . . 8 Mom’s Baking Powder Biscuits . . . . . . . . . . . 9 Mom’s Homemade Cinnamon Rolls . . . . . . . . . . 9
Main Dish
Chicken Tetrazzini. . . . . . . . . . . . . . . 20 Dr. Pepper Meatballs . . . . . . . . . . . . . 20 Easy Chicken Enchiladas for Many . . . . . . . . . . . 22 Easy Chicken Pot Pie . . . . . . . . . . . . . . . 22 Goulash . . . . . . . . . . . . . . . . . . . . . . 22 Loaded Cauliflower Casserole . . . . . . . . . . . 22 Philly Cheesesteak Pasta . . . . . . . . . . . . 23
Practically Homemade
Easy Pumpkin Money Bread . . . . . . . . . . . . . 16 Apple Cider Spritzer . . . . . . . . . . . . . 16 Pumpkin Snickerdoodle Snack Cake . . . . . . . . . .17 Sloppy Joe Sandwich Bake . . . . . . . . . . . . 17
Salad
Breakfast Items
Baked Oatmeal . . . . . . . . . . . . . . . . . . . . 10 Christmas Breakfast Casserole . . . . . . . . . . . 10 Huevos Rancheros in a Mug . . . . . . . . . . . . . . 11 Weekend Bacon Brunch . . . . . . . . . . . . . . 11
Apple and Orange Slaw . . . . . . . . . . . . . Broccoli Apple Salad . . . . . . . . . . . Candy Apple Salad . . . . . . . . . . . Cherry Pie Filling Salad . . . . . . . . . . . Rice Salad . . . . . . . . . . . . . . . . . Sweet Potato Fruit Salad . . . . . . . . . . . . . .
Candy
Side Dish
Honey Cream Taffy . . . . . . . . . . . . . . . . 12 Velveeta Fudge . . . . . . . . . . . . . 12
Cookies
Best Ever - Sugar Cookie Icing . . . . . . . . . . 13 Blueberry Cheesecake Cookies . . . . . . . . . . . 13 Oatmeal Peanut Butter M&M Cookies . . . . . . . . 13 Chocolate Quickie Clusters . . . . . . . . . . . . . . 14 No Bake Salted Caramel Coconut Macaroons . . . . . 14 Lemon Brownie Bars . . . . . . . . . . . . . . . . . 14
Dessert
Apple Custard . . . . . . . . . . . . . . . . . . . . . . 18 Fireball Whiskey Pumpkin Pie . . . . . . . . . . . . . . .18 Lemon Impossible Pie . . . . . . . . . . . . . . 18 Lemon Blueberry Layered Pie . . . . . . . . . . 19 Pecan Cheesecake Pie . . . . . . . . . . . . . . . . . 19 Peppermint-Stick Pie . . . . . . . . . . . . . . . . . . . 19
23 23 24 24 24 24
Bacon and Cheddar Mock Mashed Potatoes . . . . 25 Baked Chicken Stuffing . . . . . . . . . . . . . . 25 Baked Mac and Cheese . . . . . . . . . . . . 25 Hot Pineapple Side Dish . . . . . . . . . . . . 26 Masked Potato Casserole . . . . . . . . . . . . . . . 26 Ooey Gooey Cheesy Potatoes . . . . . . . . . . . . . . . 26 Pepper Jack Rice Casserole . . . . . . . . . . . . 28 Pioneer Baked Beans . . . . . . . . . . . . . . . 28
Slow Cooker
Mesa’s Chili . . . . . . . . . . . . . . . . . . . . . . . 29 Slow Cooker Spaghetti Sauce. . . . . . . . . . 29 Slow Cooker Chicken Tortilla Soup . . . . . . . . . . 30 Slow Cooker Amish Beef and Noodles . . . . . . . . . 30
Soup
Olive-Bean Chili . . . . . . . . . . . . . . . . . . . . . . . 31 Quick and Easy Taco Soup . . . . . . . . . . . . . . . . 30
~ Advertiser Index ~
ACE Hardward . . . . . . . . . . . . . . . . . . . 32 Blarney Bros. Espresso . . . . . . . . 27 Back Yard Floral & Wine . . . . . . . . . . 15 Coyote Creek Cafe . . . . . . . . . . . . . . . 28 Coyote Quick Stop . . . . . . . . . . 21 El Aguila Real Mexican Restaurant . . . . . . . . 27 Goose Tracks Quilting Art . . . . . . . . . 15 Harlans’s Appliance & Furniture . . . . . . . . .21 Happy Horse . . . . . . . . . . . . . . . . . . . . 4 Honker Realty . . . . . . . . . . . . . . . . 7
Howard’s Drug . . . . . . . . . . . . . . . . . . . . . 23 Jerry’s Restaurant . . . . . . . . . . . . . . 7 Julia’s on 395 . . . . . . . . . . . . . . 4 KBE - Lakeview . . . . . . . . . . . . . 7 Lakeview Lockers . . . . . . . . . . . . . . . 27 Sunshine Gift Shop . . . . . . . . . . . . . 15 Tall Town Cafe . . . . . . . . . . . . . . . 21 The Adel Store . . . . . . . . . . . . . . . . . . . 15 The Village Restaurant . . . . . . . . . . . . 21
Lake County Examiner 2018 Recipe Guide — Page 3
Appetizers & Snacks CARAMEL POPCORN 2 1/2 qts. Popcorn, popped and unseasoned 1 1/2 Cups Peanuts, salted and roasted 1 Cup Light Corn Syrup
1 Bag, 8 oz., Pretzel Nuggets, salted – about 1.5 cups 1 Cup Light Brown Sugar 1/2 Cup Butter 1 tsp. Vanilla Extract
Coat large bowl and baking sheet with non-stick cooking spray. Pour popcorn into prepared bowl. Add peanuts and pretzels. Preheat oven to 200 degrees F. In small, heavy pot combine corn syrup, sugar and butter. Insert candy thermometer. Stir over medium heat until sugar dissolves and mixture comes to a boil, about 10 minutes. Boil without stirring until candy thermometer registers 300 degrees F, about 30 minutes. Remove from heat and quickly stir in vanilla. Immediately pour syrup over popcorn and stir to coat. When evenly coated spread mixture on prepared baking sheet. Bake 1 hour, stirring occasionally. Cool completely, stirring often. Submitted by Donna Hoyez
1 or 2 Green Onion bunches 1 jar Dried Chipped Beef
HOT POPPERS
1 pkg. Cream Cheese, softened
Trim green onions, rinse off and pat dry the chipped beef. Smear cream cheese on the chipped beef slices. Roll over the bulb part of the onion. Cover and refrigerate about one hour before serving. Submitted by Yvonne Fullerton
SPICY NACHOS 1 Pkg. Smart Temptations Chips, Skinless Turkey baked not fried, 1 Pkg. Taco Seasoning Mix only 1 fat gram for 25 chips 1/2 head Lettuce, chopped 2 Cups grated non-fat Cheddar cheese 2 large Tomatoes, chopped 1 lb. Ground White Meat Place ground turkey in a bowl and cover with a piece of waxed paper. Place in microwave and cook on high for five minutes. Remove and stir. Cook a couple of minutes more if needed. Drain meat and set aside. Prepare taco mix as directed substituting turkey for ground beef. Spoon taco mixture over chips. Sprinkle cheese on top. Heat in microwave for 3 minutes. Sprinkle lettuce and tomatoes on top. Top with hot sauce if desired. Serves 6-8. Submitted by Janet Leslie
Page 4 — 2018 Recipe Guide Lake County Examiner
Appetizers & Snacks tex-mex appetizer tart 1- 15 oz. Pkg. Pie Crust, refrigerated 1 1/2 Cups, 6 ozs. ColbyMonterey Jack Cheese, blend, shredded 1/2 Cup Mayonnaise 1 Can, 4.5 oz., Green Chilies, chopped
1/2 Cup Roasted Red Bell Pepper, from 7.25 oz. jar, drained and chopped 1/4 Cup Cilantro or Parsley, chopped fresh Old El Paso Salsa
Heat oven to 375 degrees F. Remove crust from pouch. Place crust on ungreased cookie sheet, press out fold lines. In medium bowl, combine cheese, roasted bell peppers, mayonnaise and chilies; mix well. Spread over crust to within 1 inch of edges. Fold crust edges over filling to form 1-inch border; flute Bake at 375 degrees F. for 25 to 35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand 10 minutes. Cut into wedges. Serve warm, top with salsa Submitted by Donna Hoyez
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Lake County Examiner 2018 Recipe Guide — Page 5
Breads & Muffins 7-UP BISCUITS 4 Cups Bisquick 1 Cup sour cream
1 Cup 7-Up 1/2 Cup melted butter
Preheat oven to 425 degrees. Mix Bisquick, sour cream and 7-Up together. Dough will be very soft. Knead and fold dough until well mixed. Pat dough out and cut biscuits using a round biscuit/ cookie cutter. Melt butter in bottom of a cookie sheet or in a 9x13� casserole pan. Place biscuits on top of melted butter and bake for 12 to 15 minutes. Submitted by Kathy Stewart
APPLE BANANA CORN MUFFINS 1 Cup cornmeal 1 Cup flour 2 tsp. baking soda 1/2 tsp. salt 2 mashed ripe bananas
1 tsp. vanilla extract 1 egg 1/4 Cup honey 3/4 Cup apple juice 1/4 Cup applesauce
Preheat oven to 400 degrees. Whisk all dry ingredients together in a small bowl and set aside. In a large bowl mix the rest of the ingredients together. Slowly whisk the dry ingredients into the large bowl, just until combined. DO NOT OVER MIX! Spoon batter into greased or lined regular or mini-muffin cups about 2/3 full. Bake 15 minutes for mini muffins and 20 minutes for regular size. Makes 36 mini, or 12 regular size. Submitted by Kathy Stewart
BEER BREAD 3 Cups Flour, self-raising 1/2 Cup Sugar
1 Bottle Beer
Combine together. Spray bread pan with cooking spray and then pour mixture into the pan. Bake in the oven at 350 degrees F for 50 minutes. Submitted by Donna Hoyez
Page 6 — 2018 Recipe Guide Lake County Examiner
Breads & Muffins BEST EVER BANANA BREAD 1 1/4 Cups Sugar 1/2 Cup Butter or Margarine, softened 2 Eggs 1 1/2 Cups Mashed very ripe Bananas, 3-4 medium 1/2 Cup Buttermilk
1 tsp. Vanilla 2 1/2 Cups All-purpose Flour 1 tsp. Baking Soda 1 tsp. Salt 1 Cup Chopped Nuts, if desired
Heat oven to 350 degrees. Grease bottoms only of 2 – 8x4 inch loaf pans or 1- 9x5 inch loaf pan. In large bowl, mix sugar and butter. Add eggs, bananas, buttermilk and vanilla; beat with electric mixer on medium speed until smooth. Stir in flour, baking soda, salt and nuts just until moistened. Pour batter into pans. Bake 8-inch loaves one hour, 9-inch loaf 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen side of loaves from pans; remove from pans to cooling rack. Cool about one hour before slicing. Yields 2 loaves (16 slices each) High Altitude (3500-6500 ft): Increase flour to 2 3/4 cups. Heat oven to 375 degrees, add 1/4 cup water with buttermilk. Bake 8-inch loaves about one hour and 5 minutes, 9-inch loaf about one hour and 30 minutes. Submitted by Dolly Miller
CARROT-PINEAPPLE MUFFINS
1 Cup Flour, all-purpose 1 Cup Quick Oats 1 1/2 tsp. Baking Powder 1/2 tsp. Baking Soda 1/4 tsp. lite Salt, optional 1/2 tsp. Cinnamon 1/4 tsp. Ginger 1/4 tsp. Ground Cloves 1/4 tsp. Nutmeg 1/2 Cup Crushed Pineapple in juice
1/3 Cup Yogurt, plain non-fat 2 Egg Beaters, 1/2 Cup 1/4 Cup liquid Butter Buds, or 1/4 Cup Ultra fat-free margarine 2 tsp. Vanilla 1 Cup Brown Sugar, packed 1/2 Cup Sugar 1 1/2 Cups Carrots, shredded 1/2 Cup Raisins
Preheat oven to 400 degrees F. In a large bowl, stir together the flour, oats, baking powder, baking soda, salt and spices. In another bowl, stir together the pineapple, yogurt, Egg Beaters, liquid Butter Bus and vanilla. Stir in brown and white sugar until blended. Make a well in center of the flour mixture and stir in liquid just to moisten. Stir in the carrots and raisins. Spoon the batter into muffin cups that have been lined with muffin papers and sprayed with a non-fat cooking spray. Bake 15-17 minutes, or until toothpick inserted in center comes out clean. Remove muffins to a wire rack to cool. Yields 24 muffins. Submitted by Janet Leslie
Lake County Examiner 2018 Recipe Guide — Page 7
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Page 8 — 2018 Recipe Guide Lake County Examiner
Breads & Muffins HOMEMADE FRY BREAD 1 T. yeast 1 1/2 T. granulated Sugar 1/2 tsp. Salt 1 2/3 Cup Whole Milk, scalded. Then cooled to the touch. 1 1/2 T. Butter flavored shortening 1 Egg, beaten
4 to 4 1/2 Cups Bread Flour (you may use all-purpose flour, but the measuring and texture will be slightly different) 1 1/2 Cups of Vegetable Oil, or the oil of your choice
Combine sugar, salt and yeast together. Scald milk and shortening. Put milk mixture into a large mixing bowl when cooled until warm to the touch. Add the sugar, salt and yeast to the milk and melted shortening. Add the beaten egg and one and a half cup of the flour. Stir with a wooden spoon or with the hook attachment. While it is still mixing on low, add one more cup of flour. Continue to slowly add the rest of the flour until the dough is not sticking to the sides and the bottom of the bowl. It is ready to form a ball and put into a large greased bowl. Cover with a greased piece of plastic wrap. Put into a warm spot with no cold drafts to rise to double in size. When the dough has doubled in size, begin heating your oil on medium heat in a large skillet. Carefully lay a piece of dough into the heated oil. You may do more than one at the same time, but do not over crowd the oil. Cook for about one minute on the first side and 30-45 seconds on the second side. It also depends on the temperature of your oil with the time you have on each side. Have a large plate to set the paper towels on for the fry bread to drain all the excess oil off. Serve immediately, or put in the oven on warm. Submitted by Dolly Miller
HOMEMADE TACO SHELLS 2 Eggs 1 Cup Cornstarch 2 T. Cornmeal
1 tsp. Seasoned Salt 2 T. Oil 1/2 Cup Milk
Mix all ingredients well with a whisk. Using a non-stick pan, sprayed with Pam, heat the pan and pour in a small amount of mix. Turn the pan to coat the bottom, these are made like crepes. When the top is mostly set, flip. Only needs to cook on the other side for a few seconds. This mix will make 4 to 5 - 9-inch crepes. We like to load theses taco crepes with meat, cheese, lettuce, tomato, onion, sliced olives, sour cream and taco sauce. Then we fold over and cover with chili. We have these almost every week. You can also use like a taco shell or burrito. This recipe can easily be doubled, tripled or more. I got this recipe from Barb Albertson. Submitted by Carla Albertson
Lake County Examiner 2018 Recipe Guide — Page 9
Breads & Muffins MOM’S BAKING POWDER BISCUITS 2 Cups All-purpose flour 2 1/2 tsp. Baking powder 3/4 tsp. Salt
5 T. Shortening 3/4 Cup Milk
Preheat oven to 450 degrees F. In a bowl mix the flour, baking powder and salt. Add the shortening and mix until in little pieces. Add milk a little at a time and mix until it forms a ball. Roll out on floured board to 1/4 inch to 1/2 inch thick. Cut out in desired size and dip in melted shortening. Place biscuits on an ungreased baking sheet. Bake at 450 degrees for 12 to 15 minutes. Submitted by Amy Matthews
MOM’S HOMEMADE CINNAMON ROLLS 3 3/4 cup hot water 2 pkgs. yeast
1 cup sugar
Dissolve sugar in the hot water. Pour in yeast and let sit while you gather the remaining ingredients. 2 eggs 1 T. salt 1/3 cup shortening
1/4 cup instant mashed potatoes 8 - 9 cups flour
Add to the yeast water and knead until will roll in a ball without sticking. Let raise to double the size. 2 cubes butter - melted Cinnamon
Brown Sugar
Take 1/2 of the dough and rollout. Pour a small amount of melted butter on and brush so covers all area. Sprinkle cinnamon and brown sugar on the dough. Roll up and cut into 1” pieces. Place in pan. Bake at 350 degrees for 25-28 minutes. 1 lb. Powdered sugar and add milk until mixture can be spread on cinnamon rolls when cooled. Submitted by Charley Tracy
Page 10 — 2018 Recipe Guide Lake County Examiner
Breakfast Items BAKED OATMEAL
2 Cups Rolled (not instant) Oats 1/2 Cup Walnuts, toasted and chopped 1/3 Cup Sugar or Maple Syrup, plus more for serving 1 tsp. Baking powder 1 1/2 tsp. Ground Cinnamon 1/2 tsp. fine-grain Sea Salt
2 Cups Milk 1 Large Egg 3 T. Unsalted Butter, melted 2 tsp. Vanilla Extract 2 Ripe Bananas, sliced into pieces 1 1/2 Cups fresh or frozen Blueberries, Huckleberries or Mixed Berries.
Preheat oven to 375 degrees, with rack in top third of oven. Butter 8x8 inch baking pan. In a bowl, mix together oats, half the walnuts, sugar, if using baking powder, cinnamon and salt. In another bowl, whisk together maple syrup, if using, milk, egg, half the butter and vanilla. Arrange bananas in a single layer in bottom of prepared baking dish. Sprinkle two-thirds of berries over top. Cover fruit with oat mixture. Slowly drizzle milk mixture over oats. Gently give baking dish a few thwacks on countertop to make sure milk moves through oats. Scatter remaining berries and walnuts on top. Bake 35 to 45 minutes, until top is golden and oats have set. Remove from oven; drizzle remaining melted butter on top. Serve with extra sugar or syrup. Submitted by Dolly Miller
Christmas breakfast casserole 7 slices white bread, crusts removed and cubed 2 cups, 8 ozs., shredded cheddar cheese 6 eggs
3 cups milk 1 tsp. ground mustard 1/2 tsp. salt 1/4 tsp. pepper 6 bacon strips, cooked and crumbled
In a greased 11 x 7 x 2-inch baking dish, combine the bread cubes and cheese. In a large bowl, whisk the eggs, milk, custard, salt and pepper; pour over bread and cheese. Top with bacon. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F. for 50-55 minutes or until a knife inserted near the center comes out clean. Yields 6-8 servings. Submitted by Tillie Flynn from Taste of Home
Pro Tip: REPLACE YOUR NON-STICK SKILLET. Do your scrambled eggs slide off the pan if you don’t use oil or butter? They should. Might be time for an upgrade.
Lake County Examiner 2018 Recipe Guide — Page 11
Breakfast Items Huevos Rancheros in a Mug
1 T olive oil 1/2 scallion, chopped 1/2 Cup chopped tomatoes 1/4 tsp ground cumin 1/2 avocado, diced 2 T salsa 1 T fresh cilantro, chopped
Dash of Tabasco sauce 1/4 cup grated cheddar cheese 1 large egg 1/4 tsp kosher salt 1/4 tsp freshly ground black pepper 5 to 6 tortilla chips Sour cream, for serving
Instructions: In a jumbo mug, combine the oil, scallion, tomato, cumin, and heat in the microwave for 1 minute until scallion is translucent and the tomato softened. Stir in the avocado, salsa, cilantro, Tabasco, cheese, egg, salt, and pepper. Insert the tortilla chips and nestle them down into the egg mixture. Microwave for another 1 to 2 minutes until the egg has set. Serve immediately with a dollop of sour cream, Variations Meat: Add 1/4 cup of chopped leftover carne asada, chicken, turkey, or shrimp for a heartier huevo. Cheese Options: Try this recipe with Monterey Jack, Pepper Jack, goat, feta, or authentic Mexican cotija cheese. Submitted by Aimee Albertson
Weekend Bacon Brunch
1 lb. Bacon, cut in 1-inch pieces 1 cup Onion, finely chopped 3 T. Butter or Margarine 1/4 cup Flour 1/2 tsp. Pepper 2 1/2 cups Milk
1/2 cups Parmesan Cheese, grated 3 cups Rice, cooked 2 small Zucchini, coarsely shredded 1, 2 1/4 oz. , can Olives, sliced ripe and drained Paprika
In a fry pan, cook bacon on medium heat until crisp; drain. In same fry pan, cook onion in butter or margarine on medium heat 5 minutes; blend in flour and pepper. Gradually add milk; cook, stirring until thickened. Stir in cheese, bacon, rice, zucchini and olives. Pour into lightly greased 12 x 8-inch backing dish; sprinkle paprika on top. Bake, covered with foil, at 375 degrees F., 20 minutes. Remove foil; continue baking at 375 degrees F., 10 minutes. Yields 6 servings
Submitted by Donna Hoyez
Pro Tip: MAKE SURE YOUR WORK AREA IS WELL LIT. If you only have a 40 watt bulb directly over your range, clamp-on LED options are readily available at your local hardware store. Your eyes will thank you.
Page 12 — 2018 Recipe Guide Lake County Examiner
Candy Honey cream taffy
1 T. Butter, no substitutes, softened 1 cup whipping cream
2 cups honey 1 cup sugar
Grease a 15 x 10 x 1-inch baking pan with butter; place in the refrigerator. In a large deep heavy saucepan,combine cream and honey. Add sugar; cook over medium heat and stir with a wooden spoon until sugar is melted and mixture comes to a boil. If sugar crystals are present, cover pan and boil for 1 minute. Uncover; cook without stirring, until a candy thermometer reaches 290 degrees F., soft-crack stage. Remove from the heat and pour into prepared pan, do not scrape sides of saucepan. Cool for 5 minutes. Using a spoon, bring edges of honey mixture into center of pan. Cool 5-10 minutes longer or until cool enough to handle. Using buttered hands, pull and stretch taffy until ridges form. Taffy will lose its gloss and become light tan in color. Pull into ropes about 1/2 thick. With a buttered kitchen scissors, cut into 1 inch pieces. Wrap individually in waxed paper. Yields about 5 dozen pieces. Submitted by Tillie Flynn Taste of Home
1 lb. velveeta cheese 1 lb. margarine 1 T. Vanilla 6 lbs. Powdered Sugar 1 Cup baking cocoa
VELVEETA FUDGE
*chopped nuts ore optional. Put nuts on top of fudge after in pans. Cut recipe in half for easier handling. Be sure of your measurements.
Sift powdered sugar and cocoa in very large pan, a turkey roaster works nicely. Make a ‘hole’ in the middle of dry mix. Chunk cheese and butter, melt together in double boiler. Melt until smooth. Whisk in Vanilla. Working quickly, add melted cheese, margarine and vanilla to dry mix ‘hole’. Begin to mix fast. As mix gets thick, use hands to knead fudge. Knead fudge. It is sticky. It helps to butter hands too. Pat into buttered cookie sheets. Use 1 or 2 pans depending on how thick you want fudge. Use rolling pin or a glass to smooth out top if desired. Refrigerate. Options: Use different flavoring like rum, or peppermint. Done correctly, I never taste the cheese. It is very rich and a nice change for a different kind of fudge. Submitted by Judy Carden
Pro Tip: OVENS CAN LIE TO YOU. Does it seem your oven is too hot or too cool? It just may be. Place an oven thermometer inside the next time you preheat and find out for certain.
Lake County Examiner 2018 Recipe Guide — Page 13
Cookies Best Ever – Sugar Cookie Icing
6 Cups powdered sugar 1/4 – 1/2 Cup whole milk 1/4 Cup light corn syrup
2 tsp. almond extract gel food coloring (desired colors)
Using a stand mixer, or handheld electric mixer, combine sugar and 1/4 Cup milk in large bowl, mix until very smooth, adding more milk as needed, one tablespoon at a time. Add corn syrup and almond extract. To decorate cookies, your outline icing should be the consistency of toothpaste, flood icing should be consistency of corn syrup. Add coloring, one drop at a time undesired color is reached. Pour into bottles, decorator bags or a cup. Keep unused icing sealed until ready for use. Submitted by Kathy Stewart
Blueberry Cheesecake Cookies
2 boxes Jiffy Blueberry Muffin Mix 4 oz. cream cheese, soften 1 stick margarine
1/2 Cup packed brown sugar 2 eggs 1 1/2 Cup white baking chips
Preheat oven to 325 degrees. Cream together the butter, cream cheese and brown sugar. Add eggs, one at a time until blended. Combine muffin mixes with cream cheese mixture and mix well. Fold in the white baking chips. CHILL ONE HOUR! Drop by tablespoon on cookie sheet. Bake for 14 minutes, cool and enjoy! Submitted by Kathy Stewart
Oatmeal Peanut Butter M&M Cookies 1 Cup ( 2 sticks) margarine or butter softened 1 Cup firmly packed brown sugar 1/2 Cup granulated sugar 2 Eggs 1 tsp. Vanilla
1 1/2 Cup All purpose flour 1 tsp. baking soda 1/2 tsp. salt 3 Cups Old Fashion Oatmeal – uncooked 1 Bag of Peanut Butter M&Ms
Heat oven to 350 degrees. Beat together margarine and sugars until creamy, add eggs and vanilla, beat well. Add combined flour, baking soda and salt; mix well. Next fold in the M&Ms. Drop by rounded Tablespoonfuls onto an ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool one minute on cookie sheet; remove to wire rack. Submitted by Lori Albertson
Page 14 — 2018 Recipe Guide Lake County Examiner
Cookies
Chocolate Quickie Clusters
1 Cup Nestles Chocolate Morsels 3 T. Corn Syrup
1 T. Water 2 Cups Cereal, any crisp ready to eat
Combine 1 cup of Nestles chocolate morsels with 3 tablespoons of corn syrup, 1 tablespoon water and stir to blend. Add 2 cups of any crisp ready-to-eat cereal. Stir gently until well coated. Drop teaspoon dollops on wax paper, chill until firm.
Submitted by Donna Hoyez
No Bake Salted Caramel Coconut Macaroons 3 T. milk 6 T. salted butter 11 oz. bag caramels, remove wrappers
4 Cups shredded coconut 4 oz. melting chocolate sea salt
Add milk, butter and caramels to a large pot set over medium heat. Allow everything to melt, stirring often so that the mixture doesn’t boil. When the caramel is all melted and smooth, add coconut. Mix together until coconut is well coated with caramel. Scoop out spoonfuls of about 1 1/2 tablespoons of the mixture onto parchment paper and allow to cool completely. In a small bowl, melt chocolate according to package directions. Dip each macaroon into the chocolate, then put back on parchment paper to dry. Drizzle with some additional chocolate and sprinkle with sea salt. Allow cookies to firm completely. Store at room temperature in airtight container. Submitted by Kathy Stewart
Lemon Brownie Bars
1 Cup all-purpose flour 1 Cup organic granulated cane sugar 1/2 tsp. kosher salt 2/3 Cup unsalted butter, softened to room temperature 2 large eggs + 1 large egg white
1 T + 1/2 tsp. freshly grated lemon zest 2 T + 2 tsp. freshly squeezed lemon juice For the Lemon Glaze 3/4 Cup confectioners’ sugar, sifted 1 T + 1 tsp. freshly squeezed lemon juice 2 1/2 tsp. freshly grated lemon zest
Preheat oven to 350ºF. Lightly grease a 9 x 9-inch baking pan with coconut oil (or choice). Line pan with baking parchment so there is an overhang. Four inches in length additionally at each side. This will allow 2 inches of coverage on each end once folded and tucked in. This will create “handles” which will help removing bars from pan and to transfer to cutting board to cut into even bars after cooling. Prepare the Lemon Brownie Batter: With mixer and large bowl, stir together flour, sugar and salt until well combined. Add the butter and mix until well combined, but do not “beat” at high speed which would incorporate too much air. In a small bowl, whisk the eggs, lemon zest and juice together. Scrape and pour into batter using a rubber spatula. Mix together on low mixer setting until well blended and smooth, scraping down sides of bowl. Do not “beat” at high speed with mixer. Scrape batter into prepared pan and smooth the top. Bake in preheated oven until golden brown around the edges and firm to the touch in the center, about 25 minutes. (Do not bake over 25 minutes or the brownie bars will be too dry.) Transfer to wire rack and allow the brownie cake to cool at least 1 hour before removing from pan. Cool completely before spreading on glaze. Use the baking parchment on sides of pan to lift brownie cake out and transfer to cutting board. Once the brownie cake is completely cool, prepare the glaze. Prepare the Lemon Glaze: In a medium bowl, whisk together sugar, lemon juice and zest until smooth and creamy. Pour glaze over cooled brownie cake and spread evenly over the top. Allow glaze to dry slightly on the surface before cutting into bars and serving. Store in airtight container at room temperature or in the refrigerator. Submitted by Susan Nottier
Lake County Examiner 2018 Recipe Guide — Page 15
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Page 16 — 2018 Recipe Guide Lake County Examiner
June {Albertson} Dick is a wife, mother and life long resident of Lake County. Formerly the owner of Happy Horse Deli, she is now the Culinary Arts teacher at Lakeview High School and food blogger at www.practicallyhomemade.com. When she isn’t in the kitchen she can be found with her children or running and hiking with friends.
Easy Pumpkin Monkey Bread I make a couple of different versions of Monkey Bread. One uses frozen rolls and rises overnight, then there is this recipe which is much simpler and quicker. The addition of pumpkin puree and pumpkin pie spice adds great seasonal flavor. The best part is that you can serve it for breakfast or dessert. I can’t wait for you to try it. 1/2 cup granulated sugar 1 tsp cinnamon 1 tsp pumpkin pie spice 2 cans refrigerator biscuits {large variety-8 count} 1 cup brown sugar 1/2 cup butter 1/2 cup pumpkin puree 1/2 tsp pumpkin pie spice GLAZE: 1 1/4 cup powdered sugar 1/4 cup heavy cream {or milk} 2 tsp vanilla extract
Preheat oven to 350 degrees. Spray bundt pan well with non-stick spray. Combine granulated sugar, cinnamon and pumpkin pie spice in a large Ziploc bag. Cut each biscuit into quarters and coat pieces in the cinnamon sugar mixture. Put coated biscuits into bundt pan, being sure to make an even layer around entire pan. In a small saucepan combine brown sugar, butter, pumpkin puree and pumpkin pie spice. Cook over a medium-low heat until the butter is melted and the sugar is dissolved. Pour mixture over the coated biscuits in the bundt pan. Bake for about 35 minutes or until top is golden brown
and biscuits are cooked through. Cool in pan for 3-4 minutes and then invert Monkey Bread onto large plate. While bread is cooling, combine glaze ingredients and drizzle over inverted bread. Serve warm. For more recipes and tips, visit my website www.practicallyhomemade.com
Apple Cider Spritzer This drink would be such a wonderful addition to your Thanksgiving menu or holiday party. One of the best things about it is that it can easily be made into an alcoholic version, so it is Drink Base • 3 cinnamon sticks {plus more for garnish} • 2 red apples, thinly sliced {I used Honey Crisp} • 1 orange, thinly sliced • 4 cups apple cider {I used Honey Crisp} • 1/2 cup orange juice • ¼ cup brown sugar
great for everyone. The mixture of flavors is simple but super delicious. Making the base ahead of time is what helps everything incorporate together and gives it an extra special taste. Cheers!
Additions • lemon-lime soda or ginger ale • Brandy, vodka or other alcoholic beverage of choice sugar sprinkles or cinnamon sugar {rim of glass}
Drink Base: Add apple cider, orange juice and brown sugar to a large pitcher and stir until the sugar is dissolved. Add cinnamon sticks, apple slices and orange slices to pitcher. Stir gently, cover and refrigerate for 6-24 hours. To serve: Wet the rim of your glasses with water and then dip it into plate of colored sugar {or a mixture of cinnamon sugar}. Pour drink base into glass {be sure to add fruit pieces} and top with lemon lime soda/ginger ale or alcoholic beverage of choice {brandy or caramel apple flavored vodka are good choices}. Garnish with a cinnamon stick and enjoy..
Lake County Examiner 2018 Recipe Guide — Page 17
Pumpkin Snickerdoodle Snack Cake This snack cake has all of the seasonal flavors that you want with the extra special addition of snickerdoodle. It might just be my newest favorite flavor combination!! I am crazy about the moist pumpkin cake with the awesome snickerdoodle topping and I know that you will be too. Thank goodness for Fall! 1/2 cup butter {melted} 1 egg 1 cup brown sugar 3/4 cup pumpkin puree 1 tbsp vanilla extract 1 1/2 tsp pumpkin pie spice 1/4 tsp salt 1/2 tsp baking powder 1 1/4 cup flour TOPPING: 3 tbsp granulated sugar 1 1/2 tsp cinnamon 1/2 tsp pumpkin pie spice
Preheat oven to 350 degrees. Spray a 8x8 square baking pan with non-stick spray. Combine melted butter, egg, brown sugar, pumpkin puree and vanilla in a medium bowl, making sure that the butter isn’t too warm or the egg will scramble. Mix until everything is well combined. Add the pumpkin pie spice, salt, baking powder and flour to the pumpkin mixture and stir until incorporated. Pour into greased 8x8 pan. In a small bowl combine the topping ingredients and sprinkle liberally over the top of the cake. Bake
for 25-27 minutes or until a toothpick inserted in the middle comes out clean. Serve warm or store in an airtight container for up to 3 days at room temperature. For more recipes and tips, visit my website www.practicallyhomemade.com
Sloppy Joe Sandwich Bake Fall weather always has me wanting cozy and comforting dishes that remind me of my childhood. This quick and easy Sloppy Joe filling is taken up a 2 lbs. ground beef {I used 93/7} 2 T. olive oil 1 small onion {chopped} 1 clove garlic {minced} 1 cup ketchup 3 T. brown sugar 3 T. yellow mustard 2 T. Worcestershire sauce 1/2 T. chili powder 1/2 tsp cumin 1/2 tsp salt 1.4 tsp black pepper 1/2 tsp dried oregano 6 hoagie rolls 6 slices cheese {halved-I used Provolone}
notch and baked in the oven for extra goodness. The hoagie roll is slightly toasted and the cheese is perfectly melted, the ideal meal for this time of year. Preheat oven to 375 degrees. In a skillet over medium-high heat add oil and onion. Cook until onions are translucent. Add minced garlic and cook for an additional minute. Add hamburger to onion and garlic mixture and cook until the burger is completely browned. While hamburger is browning combine ketchup, brown sugar, yellow mustard, Worcestershire sauce, chili powder, cumin, salt, pepper and oregano in a small bowl. Whisk together and set aside. Once hamburger is cooked, drain any grease from meat and return to heat. Add sauce to drained meat and stir to coat. Open hoagie rolls and lay in a 9x13 baking dish. Divide filling between rolls and top each sandwich with a slice of cheese. Bake for 8-10 minutes or until cheese is melted and bread is slightly toasted. Serve warm. For more recipes and tips, visit my website at www.practicallyhomemade.com
Page 18 — 2018 Recipe Guides Lake County Examiner
Dessert
Apple Custard
4 tsp. butter 6 apples, peeled, cored, thinly sliced 2 Cups flour 3/4 Cup sugar
Pinch cinnamon 4 eggs 4 Cup milk
Preheat oven to 400 degrees. Grease 2 quart baking dish with butter. Place sliced apples in dish. In a bowl, mix flour, sugar and cinnamon; stir in eggs, one at a time. Slowly stir in milk until blended. Pour batter over apples. Bake 50 -55 minutes or until set in cent. You can dust with cinnamon and serve with whipped cream. Submitted by Kathy Stewart
Fireball Whiskey Pumpkin Pie
2 frozen pie crusts (9” each) 1 can (30 oz) pumpkin 1 can (18 oz) evaporated milk 4 eggs 1 1/2 c sugar
1 tsp. salt 1 tsp. ground ginger 1 tsp. ground cloves 1/2 tsp. ground cinnamon 6 oz. Fireball Whiskey
Preheat oven to 400° F. Remove crust from freezer and allow to thaw at room temperature for about 10 minutes. Use a fork to pierce the bottom and sides of the crust which helps the crust to bake evenly. Place the crusts on the center oven rack and bake for 10–15 minutes until it’s light golden brown. Remove and allow the crust to cool completely prior to filling. While the crusts are baking, prepare the filling. Crack eggs and whisk until the whites and yolks are combined but not frothy. Combine sugar, salt, evaporated milk, canned pumpkin, cloves, cinnamon, ginger, and whiskey. Stir until it is thoroughly mixed. Pour the filling into the cooled pie crusts. Place the pies on the center rack of the oven at 425°F. Bake at 425°F for 15 minutes. Reduce the oven temp to 350°F and bake for another 40–50 minutes until a toothpick inserted into the middle comes out clean. Allow to cool, 1 to 2 hours prior to serving. Submitted by Aimee Albertson
Lemon Impossible Pie
2 Cups whole milk 1 Cup coconut flakes (unsweetened) 3/4 Cup sugar 1 stick melted butter
1/2 Cup flour 4 large eggs 1/2 lemon zest and juice 1 tsp. vanilla extract
Preheat oven to 350 degrees. Lightly grease and flour 8 or 9” pie plate. In a large bowl or mixer, beat sugar and eggs together until thick and “ribbony”, then mix in melted butter and milk. Mix in vanilla, lemon juice and zest, and then gradually mix in flour just until combined. Fold in coconut. Pour batter in prepared pan and bake for 45-50 minutes, or until center is just set, but still slightly wobbly. Remove pie from oven and let cool completely, then refrigerate two hours or overnight. Once chilled, slice and enjoy! Submitted by Kathy Stewart
Lake County Examiner 2018 Recipe Guide — Page 19
Dessert
Lemony Blueberry Layered Pie
1 – 9” Graham Cracker Crust 8 oz. Cream cheese, softened 1 – 14 oz. can Sweetened Condensed Milk 1/4 Cup Powdered Sugar
1 – 3.4 oz. box Instant Lemon Pudding 2 tsp. fresh lemon zest plus 1/4 Cup lemon juice 1 – 21 oz. can Blueberry Pie Filling
Combine the cream cheese, condensed milk and powdered sugar in a large bowl. Using an electric mixer, mix 1 to 2 minutes on medium speed, until smooth. Add pudding mix, lemon zest and juice, continue mixing until well blended. Spoon about 1/2 of the pie filling evenly over bottom of the crust. Spoon the pudding mixture over top of filling. Cover and chill one hour. Spoon the remaining pie filling on top just before serving. Submitted by Kathy Stewart
Pecan Cheesecake Pie
Cheesecake Layer: 1 refrigerated single pie crust 8 oz. cream cheese, softened 1/4 Cup sugar 1 egg Pecan Layer:
2/3 Cup dark corn syrup 2 eggs 2/3 Cup sugar 1 1/2 T. butter, melted 1/2 tsp. vanilla 1 Cup pecans
Spray 9” pie plate with cooking spray. Press the pie crust into the pie plate and crimp edges. Set aside (do not bake.) Beat cream cheese and sugar until creamy. Add egg and beat again and then spread into bottom of crust. Preheat oven to 350 degrees. Whisk together corn syrup, eggs, sugar, butter and vanilla. Stir in pecans and gently spoon mixture over the cheesecake layer. Cover the edges with foil strips so it doesn’t burn. Bake at 350 degrees for 50 minutes. Remove from oven and allow to cool 2-3 hours. Submitted by Kathy Stewart
Peppermint-Stick Pie
3 Pints, 1 1/2 quarts, Peppermint Ice Cream 1 Chocolate-flavored Crumb Pie Shell
1 12 oz. Jar Fudge Ice Cream Topping Candy Cane or Striped Round Peppermint Candies, coarsely crushed
In a chilled bowl stir ice cream until softened. Spoon ice cream onto pie shell, spreading evenly. Return to freezer for at least 4 hours. To serve, warm the fudge topping in the microwave oven according to directions on jar. Let pie stand at room temperature for 5 minutes before slicing. Serve with warmed topping. Sprinkle with crushed candies. Makes 8 servings Submitted by Donna Hoyez
Page 20 — 2018 Recipe Guide Lake County Examiner
Dessert
Texas Tornado Cake
Cake Ingredients: 1 1/2 Cup Sugar 2 Large Eggs 2 Cup Unbleached Flour 16 oz. can Fruit Cocktail with syrup
1 Cup Nuts 2 tsp. Baking Soda 1/4 Cup Packed Brown Sugar Coconut Icing
Ingredients: 1 Stick Butter 1 Cup Coconut 3/4 Cup Packed Brown Sugar 1/2 Cup Evaporated Milk
Preheat oven to 325 degrees. Mix regular sugar, eggs, fruit, baking soda and flour together. Pour into a 9x13 inch greased and floured pan. Sprinkle 1/4 Cup of brown sugar and nuts over the batter. Bake for 40 minutes. Icing – Combine all of the Icing ingredients in a saucepan, boil for two minutes. Pour over the baked cake while hot. Let the cake cool and then enjoy!
Submitted by Kathy Stewart
Main Dish Chicken Tetrazzini
1/4 Cup liquid Butter Buds 2 Cups cooked cubed White Chicken 1/4 Cup flour Meat, without skin 1/2 tsp. lite Salt, optional 1 – 8oz. can stems and pieces 1/4 tsp. Pepper Mushrooms, rinsed and drained 1 Cup Fat-free Chicken Broth 1/4 Cup Alpine Lace or Weight 1 Cup Evaporated Skim Milk Watchers fat-free Parmesan Cheese 2 Tbs. Sherry, or cooking Sherry 1 Cup grated non-fat Mozzarella 1 Pkg., 7 oz., Spaghetti, cooked & drained Cheese Heat oven to 350 degrees F. Blend liquid Butter Buds, flour and seasonings over low heat in a sauce pan. Stire and cook until bubbly. Remove from heat. Stir in broth and skim milk. Het to boiling, stirring constantly. Boil and stir one minute. Stir inwine, spaghetti, chicken and mushrooms. Pour into a 9 1/2 x 11-inch casserole dish that has been sprayed with a non-fat cooking spray. Sprinkle with both cheeses and bake uncovered 30 minutes or until bubbly. To brown, place briefly under broiler. Serves 8-10. Submitted by Janet Leslie
Dr. Pepper Meatballs
Meatball Ingredients: 1 lb. ground beef 1/2 Cup bread crumbs 1 egg, lightly beaten 1 tsp. garlic powder 1/2 tsp. paprika
salt and pepper to taste 1 T. olive oil Parsley for garnish Sauce Ingredients: 2 Cups ketchup 2 cans Dr. Pepper
2 T. tomato paste 1 T. Worcestershire sauce 1 tsp. onion powder salt and pepper
In large bowl, mix together all meatball ingredients until combined and form into small ping pong size balls. In another large bowl, whisk together all sauce ingredients. In large skillet over medium heat, heat oil. Add meatballs to the pan and brown on all sides. When browned, add the sauce to the skillet and bring to a simmer. Let simmer, basting sporadically until sauce has reduced by half and meatballs are cooked through – 8 to 10 minutes. Garnish with parsley and serve. Submitted by Kathy Stewart
Lake County Examiner 2018 Recipe Guide — Page 21
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Page 22 — 2018 Recipe Guide Lake County Examiner
Main Dish
Easy Chicken Enchiladas for Many
3 or 4 chicken breasts Large can of cream of chicken Can of diced green chilies
Salsa Graded cheese, Mexican blend Tortilla Topping options:
Diced green onions Shredded cheese Sour Cream Salsa Guacamole
Preheat oven 350°. Boil chicken until cooked. Dice or shred. In large bowl mix all ingredients, reserve 1/2 cup of soup. Fill center of tortilla then fold in the ends and roll up. Place seam side down into baking dish. Spread remaining cream of chicken soup over the top. Bake for 30 minutes. Top with your favorite topping and enjoy. Makes approximately 16 enchiladas. Submitted by Nichole Taylor
Easy Chicken Pot Pie
1 2/3 Cups Frozen Mixed Vegetables, thawed 1 Cup Cooked Chicken, cut-up 1/2 Cup Milk
1 Can, 10 3/4 oz. Condensed Cream of Chicken Soup 1 Cup Bisquick Original Baking Mix 1 egg
Heat oven to 400 degrees F. Mix vegetables, chicken and soup in ungreased 9-inch pie plate. Stir remaining ingredients with fork until blended. Pour into pie plate. Bake 30 minutes or until golden brown. Yields 6 servings. High Altitude: Heat oven to 425 degrees F.
1 lb. Elbow Macaroni 1 lb. Ground Beef
Goulash
1 Small Onion, chopped 1 cn Stewed Tomatoes
Submitted by Donna Hoyez
2 tsp. Seasoning Salt 1 tsp. Pepper
In frying pan, brown ground beef and onions. Add salt and pepper. Drain fat from meat then add stewed tomatoes. Simmer on low heat. Cook macaroni according to package directions. After draining, add macaroni to the meat and tomato mixture. Goulash is ready to serve up to five people. Submitted by Yvonne Fullerton
Loaded Cauliflower Casserole
2 lbs. cauliflower florets 8 oz. sharp cheddar cheese, shredded 8 oz. Monterey Jack cheese, shredded 8 oz. cream cheese, softened 4 T. heavy cream
1 1/2 Cup sliced green onions 6 slices bacon, cooked and crumbled 1 garlic clove, grated salt and pepper to taste
Preheat oven to 350 degrees. Steam cauliflower for five minutes. While it’s steaming, mix together 6 oz. of the cheddar cheese, 6 oz. of the Jack cheese, cream cheese and the heavy cream. Stir in the green onions, bacon and garlic and set aside. Drain all the liquid from the steamed cauliflower and add to cheese mixture. Stir together and add salt and pepper as desired. Pour into a 2-3 quart casserole dish and sprinkle remaining shredded cheeses on top. Cover with foil and bake for 25 minutes, remove foil and continue baking until cheese is brown and bubbly. Submitted by Yvonne Fullerton
Lake County Examiner 2018 Recipe Guide — Page 23
Main Dish
Philly Cheesesteak Pasta
8 oz. Penne Pasta 1 1/4 lbs. Ground Beef 1 T. Butter 8 oz. Mushrooms, white button sliced 1 Medium Onion, chopped
1 – 10.5 oz. Can French Onion Soup 2 T. Worcestershire Sauce 1 T. Cornstarch 1/3 lb. Provolone Cheese, coarsely chopped Salt & Pepper to taste
Cook noodles according to package instructions. Drain well. Meanwhile in large skillet, over medium heat, brown ground beef. Remove to plate leaving any fat in the pan. Melt 2 tablespoons of butter over medium high heat. Swirl the butter several times to keep from burning. Add mushrooms and cook until almost golden brown: approximately 5 minutes. Add onions and peppers and cook additional 2-3 minutes. Reduce heat to low. Stir in French onion soup and Worcestershire sauce. In small bowl whisk together, cornstarch and 2 tablespoons cold water. Whisk mixture into skillet and cook for 2 minutes or until slightly thickened. Add browned beef and cooked pasta to skillet with vegetables. Add chopped provolone, cover and melt cheese. Salt and pepper to taste. Submitted by Jamie Patterson
Salad
Apple and Orange Slaw
1 1/2 Cups finely shredded Cabbage 1 – 10 1/4 oz. can Mandarin Oranges, drained 1 medium sized red Delicious Apple, cored and diced
1/2 Cup fat-free Mayonnaise, Kraft or fat-free Miracle Whip, Kraft 1 T. Brown Sugar or 1/4 Sweet ‘N Low Brown Sugar
Place first three ingredients in a bowl tossing to combine. Combine mayonnaise and brown sugar. Add this mixture to cabbage mixture and coat well. Cover and chill one hour. Serves 4. Submitted by Janet Leslie
BROCCOLI APPLE SALAD 4 Cups fresh broccoli florets (about 2 heads) 1/2 Cup shredded carrots 1/4 Cup diced red onion 2 large apples, finely chopped 1/2 Cup pecans, coarsely chopped 1/2 Cup dried cranberries
Dressing ingredients: 1/2 Cup mayonnaise 1/2 Cup low fat plain Greek yogurt 1 T. lemon juice 1 T. sugar 1/4 tsp. salt 1/8 tsp. pepper
Toss all salad ingredients together. Whisk all dressing ingredients together. Pour dressing mix onto the salad and gently toss together. Chill 3 to 4 hours. Submitted by Kathy Stewart
Page 24 — 2018 Recipe Guide Lake County Examiner
Salad
Candy Apple Salad
6 large red apples - chopped 1 (20oz) can Pineapple Tidbits 1.5 cups Honey Roasted Peanuts
1 (5.1oz) package Butterscotch Instant Pudding 1 large tub Cool Whip
In a large bowl, combine ALL ingredients and mix together! Keep refrigerated and serve chilled. Enjoy! Submitted by Tandalin Gustaveson
Cherry Pie Filling Salad 1 can Cherry Pie Filling 1 can Condensed Milk 1 Cup Small Marshmallows
8 oz. tub Cool Whip 16 oz. can Crushed Pineapple 1/2 Cup Pecans or Walnuts, chopped
Mix all ingredients and refrigerate. Good salad for holiday dinners.
Submitted by Suzie Hill
Rice Salad 4 Cups Cooked Rice 1/2 Cup Onion, chopped 1 can Shrimp (or 1 Cup Fresh Shrimp) 1/2 Cup Celery, chopped 1/2 Cup Olives, chopped 1 T. Worcestershire Sauce 4 Hard Boiled Eggs, chopped 1 1/2 Cups Mayonnaise Mix Worcestershire Sauce with the mayo, add salt, pepper and seasoning salt to taste. Cook rice and let cool. Mix all ingredients together and enjoy!
Submitted by Suzie Hill
Sweet Potato Fruit Salad 3/4 Cup Yogurt, plain, non-fat 3 Cups Sweet Potatoes, cooked, 1 T. Lemon Juice peeled and cubed 2 Cups Red Delicious apples, chopped 1 T. Sugar 1/4 tsp. Orange Peel, grated 2 Cups Green Grapes, seedless 1 T. Orange Juice 2 Cups Bananas, sliced Place the potatoes and fruit in a large bowl and mix together. Mix all the other ingredients in a smaller bowl and pour over sweet potatoes and fruit to coat. Chill before serving. Serves 10. Submitted by Janet Leslie
Pro Tip: DON’T SLIP AND SLIDE Anchor your cutting board to the counter with a damp paper towel to keep things steady and safe.
Lake County Examiner 2018 Recipe Guide — Page 25
Side Dish
Bacon and Cheddar Mock Mashed Potatoes 1 medium head cauliflower 1 T. cream cheese, softened 1/4 cup grated Parmesan cheese 1/4 tsp. minced fresh garlic 1/4 tsp. chicken base (may use 1 bouillon cube)
1⁄8 tsp. black pepper 1⁄4 cup shredded Cheddar cheese 4 strips cooked bacon, cut into small pieces 1/2 tsp. chopped chives, for garnish 3 T. butter, if desired
Bring a large pot of water to a boil over high heat. Clean and cut cauliflower into small pieces. Add to the pot and boil for 6 minutes, or until well done. Drain well, but do not let cool. Pat the cooked cauliflower between several layers of paper towels, or place cauliflower in a colander and use a heavy bowl to press the excess water out. Using a food processor, pulse the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper, until almost smooth. Stir in Cheddar cheese and bacon bits. Serve hot, topped with butter and chives, if desired. Calories: 170 / Fat: 12/ Protein: 11.5g / Fiber: 2g / Net Carbs: 2g Prep Time 15 min / Cook Time 6 min / Serves 4 Recipe from The Complete Low-Carb Cookbook by George Stella Submitted by Aimee Albertson
Baked Chicken Stuffing
6 boneless chicken breasts 3/4 Cup chopped onion 6 stalks celery, chopped 3 cans Cream of Chicken soup 1 Cup mayonnaise
1 pkg. Pepperidge Farms stuffing mix, any flavor 3 eggs 1/4 Cup butter
Preheat oven to 350 degrees. Sauté chicken in butter until white, then coarsely chop and put in 9x13” baking dish. Sauté onions and celery, then add soup and mayo until heated through. Pour mixture over the chicken. Bake for one hour. Cover dish with foil when stuffing starts browning. Submitted by Kathy Stewart
Baked Mac and Cheese
1lb elbow macaroni 2, 10 3/4 ozs., cans cheddar cheese soup 2(12 ounce) cans evaporated milk
4 or 5 cups of cheese 1/4 tsp onion powder 1/2 tsp garlic pepper Parmesan cheese to taste
Combine soup, evaporated milk, garlic pepper and onion powder in a large pan and heat through. Add parmesan cheese (the powdered kind) until it tastes just right for you. I usually use about a 1/4 to a 1/2 cup. In a large baking dish (minimum 9x13, smaller if halving the recipe), spread 1/3 of the cooked noodles. Top with 1/3 of the sauce. Sprinkle with 1/3 of the cheddar. Repeat layers twice, ending with the cheese. Bake at 350 for about 20 minutes or until cheese melted to your desire Submitted by Amanda Mobley
Page 26 — 2018 Recipe Guide Lake County Examiner
Side Dish Hot Pineapple Side Dish
1 Can, 20 oz., Pineapple Chunks 1/2 Cup Sugar 3 T. Flour, all-purpose 1/4 Cup Butter or Margarine, melted
1-1 1/2 Cups, 6 oz., Cheddar Cheese, shredded and divided 2/3 Cup Saltines, coarsely crushed, 14 crackers
Drain the pineapple, reserving 1/4 cup of the juice; set aside. In a medium bowl, combine sugar and flour. Add the butter and 1 cup cheese; mix well. Gently stir in pineapple. Pour into a greased 1-1 1/2 qt. baking dish. Sprinkle crushed crackers on top; drizzle with reserved pineapple juice. Bake, uncovered at 350 degrees F for 30 to 35 minutes. Submitted by Donna Hoyez
Mashed Potato Casserole
7 Medium Potatoes, peeled and cooked 1/2 Stick Butter or Margarine Salt and Pepper, to taste
1 Cup Sour Cream 2-3 Green Onions, finely chopped 1 Cup Cheese, grated
Mash potatoes; add butter, salt and pepper. Stir in sour cream and green onions. Place mixture in 9-inch square baking dish; top with cheese. Bake in 375 degree F oven for 20 to 25 minutes. Yields 6 servings. Submitted by Donna Hoyez
Ooey Gooey Cheesy Potatoes 2 bags frozen Potatoes O’Brien 1 small tub sour cream 3 (10.75 oz) cans Cheddar Cheese soup 3 (10.75 oz) cans Cream of Chicken soup 1 (12 oz) can Carnation
Evaporated Milk 1 (4 oz) can green chilies (you decide on the heat level, I like HOT!) 3 cups shredded cheddar cheese Black pepper (I love pepper...so I use a lot!)
Set oven to 400*. In a large baking pan (I actually like to buy a large foil baking pan and then just toss it afterwards) spray with non-stick cooking spray and add one layer of frozen potatoes. Set aside. In a large saucepan over medium heat, combine cheddar cheese soups, cream of chicken soups, carnation milk, green chilies, half the tub of sour cream, 1 cup shredded cheese, and black pepper. Bring this combination to a boil, continuously stirring. Pour half the soup mixture over the frozen potatoes, spread evenly. Sprinkle 1 cup shredded cheese over the top. Add another layer of frozen potatoes. Pour the other half of soup mixture, spread evenly. Sprinkle 1 cup shredded cheese. Bake for about 45 minutes to an hour (I’ve even let it bake for 1.5 hrs.). The top and edges will to turn golden brown and bubbly. A family favorite for sure! Submitted by Tandalin Gustaveson
Lake County Examiner 2018 Recipe Guide — Page 27
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Page 28 — 2018 Recipe Guide Lake County Examiner
Side Dish
Pepper Jack Rice Casserole
1 Med. Red Bell Pepper, chopped 1 Med. Onion, chopped 2 T. Oil 6 Cups Cooked Rice 8 oz. Sour Cream 1 can, 10.75 oz, Condensed Cream
of Celery Soup 2 cans, 4.5 oz. each, chopped Green Chilies 2 Cups Grated Pepper jack or Monterey Jack Cheese, divided Salt & Pepper to taste
Heat oven to 375 degrees. Grease a 9x13 inch baking dish. Cook bell pepper and onion in oil in a large skillet over medium-high heat until softened, about 5 to 7 minutes. Combine cooked rice, sour cream, soup, green chilies, cooked pepper and onion and one cup of cheese in a large mixing bowl. Blend well. Season with salt and pepper. Pour into the greased baking dish. Cover with foil and bake 30 minutes. Remove foil and sprinkle with remaining one cup of cheese. Bake an additional 10 minutes or until cheese is melted and the casserole is bubbly. Submitted by Dolly Miller
Pioneer Baked Beans
1/2 lb. bacon, cut in pieces 1 Onion, coarsely chopped 1 lb. ground beef 1 – 15 oz. can red kidney beans, drained 1 – 15 oz. can pork & beans 1 – 15 oz. can butter beans, drained 1/4 cup firmly packed light brown sugar
1/4 cup sugar 1/4 cup catsup 1/4 cup barbecue sauce 2 T. prepared mustard 2 T. molasses 1 tsp. salt 1/2 tsp. pepper 1/4 tsp. chili powder
Preheat oven to 350 degrees F. Fry bacon in medium-size skillet until crisp. Remove from pan and drain. Sauté onion in bacon drippings. Remove from pan and drain. Brown beef and drain well. In a large bowl, combine all ingredients and stir well. Turn into a lightly greased 4-quart baking dish. Cover and bake 1 hour. Serves 6 to 8. Submitted by Donna Hoyez
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Lake County Examiner 2018 Recipe Guide — Page 29
Slow Cooker MESA’S CHILI
2 lbs. ground beef-browned and drained 1 medium onion-chopped 2 garlic cloves-minced 2 14.5 oz. cans diced tomatoes 1 16 oz can tomato sauce 1 to 2 cans kidney beans-light or dark 1 can pinto beans
½ cup chopped bell peppers-red, orange, yellow or green 2-3 Tbsp chili powder 1 tsp. pepper 2 tsp. salt 1 tsp. ground cumin 1 tsp. dried basil 1 cup water
Combine all ingredients in slow cooker. Cover. Cook on Low for 8-12 hours or High 5-6 hours.
Submitted by Mesa Greenfield
Slow Cooker SPAGHETTI SAUCE 1 pound ground beef 1 pound Italian sausage 1 medium onion, chopped 1 cup chopped green/yellow/orange/ red bell peppers 2 cups sliced mushrooms 2 Tbsp minced garlic 29 oz diced tomatoes, undrained 29 oz tomato sauce 12 oz tomato paste
1-2 cups beef stock (depends on how thick you want sauce) 1 tsp garlic powder 1 tsp dried thyme 1/2 tsp pepper 1 tsp salt 2 Tbsp dried basil 1 Tbsp dried oregano 2 Tbsp dried parsley
Cook ground beef, sausage, onions and garlic in skillet over medium heat for 10 minutes. Drain and transfer to slow cooker. Stir in remaining ingredients. Cover and cook on low for 8-9 hours. Submitted by Mesa Greenfield
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Page 30 — 2018 Recipe Guide Lake County Examiner
Slow Cooker
Slow-Cooker Chicken Tortilla Soup
1 lb. Boneless Skinless Chicken Breasts 1 - 15 oz. can Black Beans, rinsed 1 - Cup Frozen Corn 2 Bell Peppers, chopped 1 White Onion, chopped 1 – 15oz. can Fire-roasted Tomatoes 1/4 Cup freshly chopped Cilantro, plus more for garnish 3 Cloves Garlic, minced 1 T. Cumin
1 T. Chili Powder 1 tsp. Kosher Salt 2 Cups low-sodium Chicken Broth 1 Cup Shredded Monterey Jack Cheese 1 T. Extra-virgin Olive Oil 3 Small Corn Tortillas, cut into strips Sliced Avocado, for serving Sour Cream, for serving Lime Wedges, for serving
In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt and chicken broth. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours. Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more. Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt. Serve soup topped with tortilla crisps, avocado, sour cream, cilantro and lime. Submitted by Tonette Anderson
Slow Cooker Amish Beef and Noodles 1 T. olive oil 2 1/2 lbs. chuck roast salt & pepper 1 pkg. dry onion soup mix 1 pkg. dry au jus mix 1 – 14 oz. can beef consommé
12 oz. can whole mushrooms 1 – 10 oz. can cream of mushroom soup 8 oz. medium egg noodles 1 Cup milk or cream
Heat skillet over high heat, adding olive oil, season meat with salt and pepper. Sear in skillet 3 to 4 minutes, until browned. Flip and repeat on other side. (Or if slow cooker has roast/ sauté setting, you can use this to sear meat.) Place meat in slow cooker, sprinkle dry mixes on top. Pour in consommé and mushroom soup and mix together. Add mushrooms. Cook on low for six hours. Finely shred meat in the broth, stir in uncooked noodles. Recover and cook on high for one hour. Pour in cream and mix thoroughly. Submitted by Kathy Stewart
Pro Tip: TIME MANAGEMENT When the greens are chopped and the potatoes are on the boil is a perfect time to start cleaning before you put heat on something else.
Lake County Examiner 2018 Recipe Guide — Page 31
Soup
Olive-Bean Chili
3 T. Molasses 1 1/2 tsp. Dry Mustard 1 1/2 tsp. Soy Sauce 2 tsp. Olive Oil 2 medium Carrots, cut diagonally into 1/4 –inch slices 1 large Onion, chopped
1 T. Chili Powder 3 large Tomatoes, 1 1/2 lbs., chopped 1 – 15 oz. can Pinto Beans, drained 1 -15 oz. cab Kidney /Beans, drained 3/4 Cup California Ripe Olives, sliced 1/2 Cup Plain Nonfat Yogurt Crushed Red Pepper Flakes
Combine molasses, mustard and soy sauce; set aside. Heat oil in large skillet; add carrots, onion, chili powder and 1/4 cup water. Cook, covered, about 4 minutes or until carrots are almost tender. Uncover and cook, stirring, until liquid has evaporated. Add molasses mixture with tomatoes, pinto beans, kidney beans and olives. Cook, stirring gently, about 5 minutes or until mixture is hot and tomatoes are soft. Ladle chili into bowls; top with yogurt. Sprinkle with pepper flakes to taste. Serves 4. Submitted by Janet Leslie
Quick and Easy Taco Soup 1 lb. ground beef 1 small onion, diced 1 – 15 oz. can kidney beans, undrained 1 – 15 oz. can black beans, undrained 1 – 15 oz. can corn kernels, undrained 1 – 15 oz. can diced tomatoes 1 – 8 oz. can tomato sauce 1 pouch taco seasoning
Optional Toppings: Shredded cheddar cheese Diced tomatoes Sliced avocados/ olives Corn chips Lime wedges Chopped cilantro
Brown ground beef and onion in large pot. Cook through and crumble, drain any fat off. Add remaining ingredients to pot and stir to combine. Cook over medium heat, for about 10 minutes, letting flavors blend. Serve with toppings. Soup gets better if allowed to sit in fridge overnight, then reheat. Submitted by Kathy Stewart
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Page 32 — 2018 Recipe Guide Lake County Examiner
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