Holiday Traditions 2015

T R A D I T I O N S Denton Record-Chronicle

•

November 13, 2015

MAKE IT,

DON’T FAKE IT

The scratch-made dishes anyone can pull off

Holiday Songs: Music for celebrating the season

Denton Holiday Lighting Festival F R I DAY

H I S TO R I C DECEMBER 4th COURTHOUSE 5:30-9:30 PM on-the-SQUARE Community Toy Drive

Schedule of Events

Drop off your donations for the Community Toy Drive at the intersection of Locust and Oak (northeast corner of the Square) from 5:30 pm to 8:30 pm.

5:30 - 5:45 5:30 - 8:30 5:45 - 6:00

FREE PARKING in the Wells Fargo Bank and DATCU parking lots, DCTA MedPark Station, and the Denton County Historical Park.

6:00 - 8:30

dentonholidaylighting.com 8:00 - 9:30

Denton Community Band & Sing-Along Toy Drive Drop-Off Greetings from the Dignitaries Christmas Tree Lighting Entertainment on Stages, in the Courthouse, Wells Fargo, Historic Park & around the Square Wassail Fest at participating merchants (Fri. & Sat.) Children’s Arts and Crafts Booths Santa Claus Photographs ($7/photo) Horse-drawn Wagon Rides ($5/rider, 2 & under free) Denton Holiday Spectacular - Performance Stage

Event Sponsors Denton County Transporation Authority Denton Convention and Visitors Bureau Denton Municipal Electric AIA Insurance Agency, Inc.

TEXAS First State Bank Produce Results First United Bank Little Guys Movers

NORTHSTAR BANK OF TEXAS AccessBank Texas Health Presbyterian Hospital Denton

Verus Real Estate

In-Kind Sponsors:

AlphaGraphics · Bellissimo Foto Denton County · City of Denton Denton Parks & Recreation Produce Results · Pan Ector

The Denton Holiday Lighting Association, Inc. Board of Directors reserves the right to accept or refuse requests from community organizations to distribute information at the Holiday Lighting Festival event, without recourse from the organization. Requests to distribute information at the event must be made in writing, with a sample of the information to be distributed, at least 60 days prior to the event. For more information, visit www.dentonholidaylighting.com. The Denton Holiday Lighting Festival was started in 1988 by a group of volunteers. Today the annual tradition is continued by the efforts of volunteers and funded by donations from local businesses and individuals. For more information or to make a donation, please visit www.dentonholidaylighting.com or Facebook.

KM

Denton,Texas, Is Famous for Prize-Winning Music, Cooks & Car Deals “JUST RIGHT” BEST DESCRIBES OUR CROSSOVERS, SUVS, TRUCKS & CARS FOR

2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015

2016

JAMES

WOOD

AUTOPARK 940-591-9663 Exit 462 off I-35E South DENTON jameswood.com

Happy Holidays from The Wood Crew!

KM

HEATING • AIR CONDITIONING • PLUMBING • CONTRACTING & SERVICE

Serving Denton and The Surrounding Communities Since 1984.

Licensed and experienced professionals to service your residential or commercial plumbing, heating or air conditioning needs.

400 E. Oak, Denton, Texas

940-565-1010 TACLA005013C

M 9673

WE WILL IMPRESS YOU

Jesus is the reason we celebrate this season.

C Bar T Properties

940-383-2141 www.cbartproperties.com KM

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(972) 571-6237 – Contact/Reservations, CALL TODAY!

In Style: To the Church To the Party To the Plane KM

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Holiday Traditions

Good thru 12/31/15

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Happyfrom Holidays Apartment living for active 55-Plus senior living in Denton.

2801 Spencer Rd • Denton, TX 76208

940-898-9899

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Holiday Traditions

Financing Your

PIECE of TEXAS Farm or Ranch

Purchasing

Recreational Property

Operating Expenses

Rural Real Estate

Buying, Refinancing,

Purchasing

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or Building a Country Home

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Your agribusiness & land Street, lending cooperative 3905 Morse Denton, Texas 76208

Denton Credit Office

Serving 48 counties in Texas

Holiday Traditions

LoneStarAgCredit.com | 940.566.1626

3905 Morse Street

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ALL Your Holiday Gift and Grill Needs!

Specializing In • Ceramic Grills & Stones • Custom Grill Accessories • Lump Charcoal & Wood Pellets • Rubs, Sauces & Marinades • And Much, Much More

Store Hours Monday - Friday Noon - 6:00pm Saturday 10:00am - 6:00pm Sunday By Appointment

3923 Morse St, Suite 109 Denton, TX 76208 www.ceramicgrillstore.com 940-387-0100

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Holiday Traditions

Don’t Wait til Christmas to go to Bethlehem...

Schedule your visit now to tour

Bethlehem in Denton County A permanent display of 3,300 nativities/creches from around the world No charge • All ages welcome Small groups up to 10 Located just north of Denton HHHH Rating by “Friends of Creche”

Open only evenings and weekends, by appointment

940-231-4520 KM

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Bright Wishes for The Holidays!

1308 Crescent Street Suite C Denton, Texas 76201 940-382-3530 12

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Holiday Traditions

Happy Holidays to Everyone!

Trees, Inc. 940-367-1239

Full Service Tree Company “We Know You Have a Choice and We Thank You for Choosing Us!”

Holiday Traditions

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O Come, All Ye Faithful

Merry & Bright Wishes w ar d

De nt

Re

2015

e

ord-Chron Rec icl on

A ad er s’ C h oice

2321 Ft. Worth Dr. Denton, TX 76205 • www.hotorcold.net

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940-387-1911

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Holiday Traditions

Greetings of Joy and Goodwill Large selection of Christmas poinsettias (940) 382-2638 Holiday Traditions

from

MEADOR NURSERY NUe totSo your RY Y the secret the y garden

We carry living Christmas trees 2612 Ft.Worth Dr. Denton,TX 76205 MeadorNursery.com KM

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Holiday Traditions

SILENT NIGHT

SCHERTZ INSURANCE AGENCY 1213 Primrose Lane Suite 102, Denton 940-891-4803

Jacob, Tiffany, Liberty & Wesley Cooper Ricky, Susie, Kristopher, Stacy, Landen, Lydia, & Logan Schertz Would Like to Wish Everyone a HAPPY HOLIDAY SEASON! KN

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May Your Christmas Be Merry & Bright!

The BowHLegged H Rustic Furniture H Handmade Log Beds Cowboy H Fireplace Mantels Blessed H Gorgeous Cowhides Wishes for the H Western Bedding Western H Framed Art Furnishings H Western Accessories Season!

H Beautiful Florals

Art Gallery Wed., Thurs., Fri., Sat. 10am - 5pm

Woolen Mills Dealer

Complete Sawmill Services www.thebow-leggedcowboy.com

KN K

940-482-5683 H 16450 Hwy. 380 West, 9 mi. west of I-35, between Denton and Decatur 18

Holiday Traditions

120 South Carroll Blvd., Denton, Texas 76201

Phone: (940) 382-2214

www.dentonfuneralhome.net

Denton Funeral Home anD Cremation ServiCeS

If You Have Lost a Loved One This Year, Join Us For A Candlelight Remembrance Service Saturday, Dec. 13 • 1:00 pm RSVP by 12/10/14 by calling (940) 382-2214 or e-mail wesley@familyowned.net

Funerals v Cremations v Prearrangements

Family Owned & Operated

Holiday Traditions

Wesley G. Phillips Director in Charge KN

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Light Up A Life (940) 349-5900

vnatexas.org

The Light Up a Life Holiday Tree serves as a tangible symbol of the life of your loved one. With a suggested gift of $10 or more, a personalized dove with the name of each life you wish to honor or remember will be placed on the tree at the Golden Triangle Mall. Your gift will ensure VNA Ann’s Haven can continue to provide compassionate end-of-life care for patients, caregivers, and loved ones — no matter their ability to pay.

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Holiday Traditions

who wants a safe, loving home for Christmas.

G E T I N V O LV E D /casadenton.org /casadenton

www.casadenton.org 614 N. Bell Ave. | Denton, TX 76209 P: 940.243.2272 | F: 940.243.1605 KM

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Happy holidays from your local GEICO ofďŹ ce.

940-321-3990 5855 S. Interstate 35 E, Denton 22

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2015 Cash Winners These entries won cash awards in the weekly random drawing for the Denton Record-Chronicle Holiday Recipes.

Week 1

Week 2

prize winner

prize winner

Leona Bowshier

Mike & Peggy Walters

$100

Ponder

“Wacky Cake”

$75

Corinth

“Hot Rooster Fries” KM

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Appetizers CHEESY HOT WING DIP

3 (10-ounce) cans of shredded chicken.

1/4 cup Frank’s Red Hot sauce 1 cup blue cheese dressing 8-ounces cream cheese (at room temp) 2 cup shredded Cheddar Jack cheese Preheat oven to 375 degrees. Place blue cheese dressing and cream cheese in a small sauce pan and cook on low, stirring often, until cream cheese has melted. Remove from heat. In the meantime, in a large bowl, mix together shredded chicken and hot sauce. Prepare a 9X13-inch baking dish with nonstick spray. Spread a layer of your chicken mixture at the bottom, followed by the cream cheese mixture and top with your shredded cheese. Bake for 30 to 35 minutes until cheese is bubbly and golden. Serve with crackers, sliced baguette, carrots and/or celery.

Julie Flolo Denton

CREAM CHEESE DEVILED EGGS 1 dozen large eggs 1 8-ounce package cream cheese, softened 1/2 cup milk 1/2 cup mayonnaise 1/2 cup mustard (or to taste) Salt and pepper to taste Boil eggs, cool, and peel. Cut in half lengthwise and empty yolks into a bowl.

In a separate large bowl, beat cream cheese and add milk, a little at a time (up to 1/2 cup) until mixture is smooth and slightly thick. Add cooked egg yolks, salt, pepper, mayonnaise, and mustard. Mix well. Fill egg whites with 2 teaspoons of cream cheese/egg yolk mixture. Serve warm or cold. Makes 24 deviled eggs.

Susan Washington Denton

HOT ROOSTER FRIES 2 - 3 chicken breasts, cooked and chopped 2 - 4 jalapeno peppers (depending on how hot you like it) 2 cups Jalisco Fresco cheese, grated (white Mexican cheese; may also use cheddar and mozzarella cheeses, they are all good) 1 cup flour 1 cup milk 2 cups bread crumbs Mix chicken meat, jalapeno peppers, and cheese together while chicken is still fairly warm. Form into 1-1/2 to 2-inch balls (to look like hushpuppies); you’ll have to squeeze them a little. Place flour, milk, and bread crumbs in three different bowls. Roll balls into flour, then into milk, and then in bread crumbs. Fry in hot oil until browned. Drain and serve immediately. Serve with guacamole, queso, salsa, or any dipping sauces you like. Makes approximately 10 to 15 balls.

Peggy & Mike Walters Corinth

PARTY TACO MEATBALLS 2 pounds ground chuck 2 packages taco seasoning

2 eggs 1 box Velveeta cheese 1 cup milk Toothpicks Preheat oven to 350 degrees. In a large bowl mix meat, eggs, and taco seasoning. Mix with hands and form into 2-inch meatballs. Put meatballs on a baking sheet and bake until done, approximately 20 minutes. Put Velveeta in another large bowl and add milk; microwave until melted, stirring occasionally. In a large shallow serving dish, place cooked meatballs and insert a toothpick in each one. Pour melted Velveeta cheese into dish, around bottom of meatballs.

Andy Walters Denton

ROASTED POBLANO AND CORN DIP 5-6 ears of corn, husked 4 Poblano chilies 3 scallions, thinly sliced 1 garlic clove, grated 8-ounces Crema Mexicana (table cream) - I use Cacique 8-ounces sour cream 1 Tablespoon fresh lime juice 1-3 Tablespoons hot sauce (Cholula, Tabasco, Frank's Red Hot) - to taste Salt and pepper to taste Corn chips Preheat oven to 450 degrees. Prepare grill for medium-high heat. Grill corn, turning occasionally, until well charred, 10 to 12 minutes. Cut kernels from cobs and place in large bowl. Grill chilies, turning occasionally, until skins are blackened, 12-15 minutes. Transfer chilies to plastic bag or bowl covering with plastic wrap and let steam 15 minutes. Remove skin, stems, and seeds from chilies. Chop into small (1/4 inch) pieces. Add to bowl with

corn. Stir in scallions, garlic, cream, sour cream, lime juice, and hot sauce. Season with salt and pepper. Transfer dip to 10-inch cast iron skillet or 2-quart baking dish and bake until bubbling, 10 to 12 minutes. Serve warm with corn chips.

Kriste Hale Corinth

CHOCOLATE CHIP DIP 8-ounces cream cheese, softened 1/2 cup butter, softened 3/4 cup powdered sugar 2 tablespoons brown sugar 1/2 teaspoon vanilla 3/4 cup miniature chocolate chips Cream butter and cream cheese together, adding sugars and vanilla. Fold in chocolate chips at the end. Chill for several hours. Serve with chocolate graham crackers, regular graham crackers, shortbread cookies (any brand).

Melinda Proctor Denton

CROSTINI WITH THYME-ROASTED TOMATOES 4 plum tomatoes, halved lengthwise Extra virgin olive oil for drizzling Sea salt and freshly ground black pepper 1 - 2 teaspoons thyme 8 1/2-inch thick slices baguette, cut on the bias 1 clove garlic Preheat oven to 275 degrees. Place the tomatoes cut side up in a shallow

Season’s Greetings Mulkey-Mason FUNERAL HOME

Jack Schmitz & Son

705 N. Locust • Denton •

382-6622 KN

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Holiday Traditions

baking dish. Drizzle with olive oil and sprinkle with salt and pepper and thyme.

Roast 1 hour and 20 minutes to 2 hours.

Increase the oven temperature to 400 degrees. Place the baguette slices on a baking sheet, drizzle with olive oil, and bake until golden brown, about 10 minutes. Rub the crostini with garlic and top each with a roasted tomato. Serves 8.

Beverly Hubbard Boyd Denton

MINI DILL HAVARTI AND TURKEY PANINIS 1/2 cup mayonnaise 1 Tablespoon fresh lime juice 1/8 teaspoon black pepper 16 slices sourdough bread 16 slices deli roast turkey 16 slices deli dill Havarti cheese 2 Tablespoons butter 16 slices small tomatoes 16 sprigs fresh dill In a small bowl combine mayonnaise, lemon juice, and pepper, whisking well.

Cover and refrigerate until ready to use.

Using a 2-1/2 inch square cutter, cut 32 squares from bread slices. Spread one side of each bread square with 1/2 teaspoon of mayonnaise mixture. Trim turkey and cheese to fit bread and place between two slices of bread. Spread outside of bread with butter. Grill each sandwich until golden brown. Top with tomato slice and sprig of dill. Makes 16.

Beverly Hubbard Boyd Denton

ONION FRIED BREAD 3/4 cup flour

2 Tablespoons corn meal 2 teaspoons baking powder 2 Tablespoons sugar 2-1/2 cups chopped onions 1 egg 1 teaspoon salt 1/2 cup buttermilk or regular milk 1/2 cup butter or oil In mixing bowl, sift together the flour, cornmeal, baking powder, sugar and salt.

Add onions and egg. Stir in a little milk at a time until you have a thick, smooth batter. Grease griddle or large frying pan and heat until hot. Drop by large spoonfuls onto hot griddle. Soon after, turn, and flatten patties as you turn them. Repeat until golden brown on each side. Good with butter, cheese dip, beans, or whatever. Makes about 8 to 12 patties.

Andy Walters Denton

PUMPKIN PIE DIP 10-ounces room temperature cream cheese 3/4 cup canned pumpkin 1/2 cup packed brown sugar 1-1/2 teaspoons orange juice 1-1/2 teaspoons cinnamon 1 teaspoon cloves Whip all ingredients together until combined and smooth. Serve with ginger snaps.

Gretchen Arrant Denton

QUICK SHRIMP SCAMPI 1 pound medium shrimp, peeled and deveined 1 stick butter, melted

1/2 cup grated Parmesan cheese 1/2 cup Italian seasoned bread crumbs (Progresso works great) 1/4 white wine (optional) 1/4 cup lemon juice 1 baguette, sliced thin.

Preheat Oven to 400 degrees.

Place shrimp in bottom of 9x9-inch cooking dish. Cover with wine and lemon juice. Mix together Parmesan and breadcrumbs then sprinkle over shrimp. Drizzle melted butter over the top. Bake for 15 minutes until bubbly and browning around the edges. Put sliced baguette next to dish and let guests take warm shrimp and place on baguette Jean Mankoff Denton

Beverages GEORGE'S SASSY SANGRIA 1 750 ml bottle dry red wine 1/3 cup sugar 2/3 cup orange juice 1 Tablespoon lemon juice 1 teaspoon lime juice 3 ounces orange liqueur, such as Triple Sec Pour wine into a 2-quart glass pitcher.

Add sugar and stir until dissolved. Stir in remaining ingredients and chill one hour.

Stir once more and serve over ice.Makes 8 servings. Note: for a sweeter sangria, increase sugar to 1/2 cup George D'Ascenzo Denton

SPICED TEA 2 cups sugar 1/2 cup instant tea 1 large presweetened wyler’s lemonade 2 cups tang 1 teaspoon cloves 1 teaspoon cinnamon Mix and store in jar. Use 2 heaping teaspoons for 1 cup of tea.

Vonda Hawk Denton

BANANA PUNCH 1 (12-ounce) can frozen lemonade 1 (12-ounce) can frozen orange juice 1 quart pineapple juice 6 medium ripe bananas, mashed 3 cups sugar 6 cups water Stir all ingredients together and freeze overnight. Thaw at room temperature for approximately 3 hours. Crunch with large spoon or knife until mixture is slushy, ready to serve. Makes 1-1/2 gallons.

Barbara Dotson Denton

FESTIVE FLOATING PUNCH RING 1 small jar of Maraschino cherries 1 lime 5 cups white soda pop (about 40-ounces) 1/2 carton of lime sherbet Remove stems from cherries and cut in half. Cut lime in slices. Get out your large Tupperware jelly mold. Place cher-

Merry Christmas

Christmas is here, and we hope the season delivers much happiness and good fortune to you and yours.

THOMAS’

ETHAN ALLEN Holiday Traditions

940-382-2125

®

200 W. Oak

(on Denton’s Historic Downtown Square)

Denton,76201

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ries upside down about 6” apart. Place one lime slice over each cherry. Blend together soda and sherbet well. Pour in ring mold. Freeze uncovered (with top lid off) until frozen solid. Then pop out and place on top of Festive Lime Sherbet Punch in bowl. It is recommended that you make two punch rings, keeps punch nice and cold.

Robbin Gage Denton

for 2 hours, stirring occasionally. Placeblock of ice in bowl and garnish with twisted lemon and orange slices and maraschino cherries. Very strong drink.

Drink responsibly.

Wanda L. Gibson Denton

MOTHER’S LIME PUNCH

FESTIVE LIME SHERBET PUNCH

1 gallon lime sherbet 64-ounces ginger ale (Cold) 64-ounces 7-Up (Cold) 1/2 gallon pineapple sherbet 1 extra large punch bowl In punch bowl, when ready to serve, spoon 1/2 gallon of lime sherbet in bowl, add 1/2 bottle of ginger ale and 1/2 bottle of 7-Up; stir. Add 1/2 of the pineapple sherbet; stir. Serve punch and then add 1/2 gallon of lime sherbet and rest of pineapple sherbet, 7-Up and ginger ale for additional servings. Make 1/2 of everything, make more if needed. Makes about 2 gallons.

Lilly Bruedigam Roanoke

1 two-liter bottle of Sprite 1 two-liter bottle of ginger ale 1 two-liter bottle of 7-Up 1 48- to 64-ounce carton of deluxe lime sherbet (Kroger brand is the best) Note: Don’t use Fresca, as grapefruit drinks interfere with some medications Chill the bottles of soda. In large glass bowl or punch bowl, pour in sodas and blend in sherbet. Top with Festive Floating Punch Ring (optional). Serves 15 to 20 people.

Robbin Gage Denton

MOTHER’S ORANGE PUNCH

FISH HOUSE PUNCH

1 gallon pineapple sherbet 64-ounces orange soda 1/2 gallon vanilla ice cream 2 gallon container mix for mixing Punch bowl 64-ounces 7-Up (Cold) Mix pineapple sherbet, orange soda, 1 ⁄2 of ice cream together. Pour into punch bowl. Add 1⁄2 of 7-Up and serve. Replenish bowl by adding rest of ice cream by scoops and 7-Up as needed. Stir after each add-on. Freeze leftovers and thaw

1 quart lemon juice 1 quart orange juice 1 quart triple sec 1 quart rum 1 quart bourbon 2-ounces grenadine 2 gallon punch bowl Block ice Small punch cups Combine ingredients, allow to ripen

the We have all th holiday spirits spirit yo you need for your Christmas & New Year celebrations celebrations!

Hwy. 377

Loop 288

Crossroads Liquor stars and stripes

ConvenienCe store

university dr.

Hwy 380 n

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when needed. Makes about 2 gallons.

Lilly Bruedigam Roanoke

Breads BRAGGING BISCUITS 1/2 pound sausage 1/2 pound grated cheddar cheese 1-1/2 cups biscuit mix 1/4 cup finely chopped green chilies Small amount of milk Preheat oven to 375 degrees. Mix all ingredients thoroughly. Roll into small balls and bake for 15 to 20 minutes.

Makes 4 dozen.

Vonda A. Hawk Denton

CINNAMON BUTTERHORNS 1/2 pound butter 2 cups flour 1 egg yolk 3/4 to 1 cup of sour cream 3/4 cup sugar 1 tablespoon cinnamon 3/4 cup chopped nuts Preheat oven to 350 degrees. Cut butter into 2 cups flour. Add egg yolk and add 3/4 to 1 cup of sour cream until dough is soft and not too sticky. Mix well and blend. Shape into a ball. Sprinkle with flour. Wrap in waxed paper and chill several hours in the refrigerator. Sprinkle board with flour and divide dough into 3 parts. Then one part at a time, roll out

CROSS ROADS LIQUOR 6504 Hwy. 380E Cross Roads, TX

940-365-9091

into a rectangle 1/8 inch thick. Mix sugar, cinnamon and chopped nuts. Sprinkle a third of this mixture onto the rectangle.

Cut into pie shaped pieces or triangles.

Roll each triangle starting with the widest portion and ending with the point on top (like crescent rolls). Place on lightly greased or parchment paper lined cookie sheets. Bake for 25-30 minutes. Repeat with the remaining 2 parts of dough.

Sue Laursen Corinth

CORN BREAD 1 cup flour 1/4 cup sugar 4 teaspoons baking powder 3/4 teaspoon salt 1 cup corn meal 2 eggs 1 cup milk 1/4 cup shortening Preheat oven to 425. Stir together flour, sugar, baking powder, salt and corn meal in a bowl. In another bowl, mix eggs and milk. Heat shortening to almost smoking in cast iron skillet. Add liquid ingredients to dry ingredients and stir until just barely combined; pour into hot skillet. Quickly get skillet into hot oven.

Bake 20 to 25 minutes. Recipe may be halved and put into a smaller skillet, with reduced baking time. Serves 4 to 6.

Dolores Vann Denton

DECADENT BLUEBERRY MUFFINS 4 large eggs 2 cups white sugar 1 cup vegetable oil 1 tsp vanilla extract

Case Lot, Student & Senior Discounts

• Large SeLection • KnowLedgeabLe Staff over 27 yearS Serving denton county!

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Holiday Traditions

4 cups all-purpose flour 1 tsp salt 1 tsp baking soda 2 cups regular sour cream 2 cups blueberries Preheat oven to 400 degrees. Grease muffin pan or line with paper muffin liners (12 huge or 24 regular muffin cups or liners). In a large bowl, beat eggs; gradually add sugar while beating. Continue beating while slowly adding oil. Stir in vanilla. In a separate bowl, stir together flour, salt, and baking soda. Stir dry ingredients into egg mixture, alternating with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups. Bake in preheated oven for 20 minutes. Allow to cool slightly and enjoy!

Darlene Collins Denton

DUTCH BABY (PUFFED PANCAKE) 3 Tablespoons unsalted butter 4 eggs 1 cup milk, warmed in microwave for 30 seconds 1 Tablespoon granulated sugar or 1 tablespoon honey 1 teaspoon vanilla 1 cup all-purpose flour 1⁄8 teaspoon salt 1/8 teaspoon cinnamon (optional) Preheat oven to 400 degrees. Place the butter in a large cast iron pan and place in the oven to melt. Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla, and pinch of salt, and cinnamon (if using) and blend on medium-high speed until uniform. Carefully, remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the

batter and blend quickly. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges. Cut into wedges and serve with a squeeze of fresh lemon and powdered sugar, or butter and maple syrup.

Julie Flolo Denton

JANIE’S CORNBREAD “MEAL” 2 pounds crumbled sausage 1 large chopped onion (optional) 2 packages Mexican cornbread mix 1 package regular cornbread mix 1 cup milk 2 eggs 1 cup Pace Thick & Chunky salsa 1 can whole kernel corn, drained 1 can cream-style corn 1 pound grated cheddar cheese, divided Preheat oven to 425 degrees. Spray a large baking pan with non-stick cooking spray. Cook sausage and onion together in a skillet until sausage is browned and cooked through; drain and set aside. In a large bowl combine cornbread mixes, milk, eggs, salsa, cans of corn, and 3/4 pound of cheese; add drained sausage/ onion mixture. Pour into prepared baking pan and top with remaining 1/4 pound cheese. Place in hot oven and bake until done in the middle. Good as a meal with beans or salad. Serves 10 to 12.

Janie Walters Denton

JANIE’S DANISH ROLLS 2 cans butter-flavored crescent dinner rolls 16 ounces cream cheese, softened at room temperature 1 cup sugar 1 Tablespoon lemon juice 4 Tablespoons of your favorite preserves or jam Glaze: 3/4 cup sugar 1-1/2 teaspoons vanilla 4 teaspoons milk Preheat oven to 350 degrees. Press one can of crescent rolls into bottom of ungreased baking pan. Beat cream cheese, sugar and lemon juice until smooth; spread over dough in pan. Evenly distribute preserves over mixture. Press one can of crescent rolls over the preserves. Seal edges. Bake 20 to 25 minutes or until golden brown. While baking, mix together ingredients for glaze. Drizzle over hot rolls. Cut into squares and serve warm. Serves 8 to 10.

Janie Walters Denton

PUMPKIN BREAD 1 cup raisins 2/3 cup boiling water 3 cups sugar 1 cup vegetable oil 4 eggs, beaten 1-pound can pumpkin 3-1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon cloves 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon allspice 1 cup chopped pecans

Connection Chiropractic, LLC

Preheat oven to 350 degrees. Soak raisins in the boiling water for 5 minutes.

Meanwhile, combine sugar, oil, and eggs; add pumpkin. Sift together the next 8 ingredients and add to pumpkin mixture.

Add pecans and raisins with water. Pour into 3 5x9-inch loaf pans.

Bake 45 to 60 minutes or until done.

Cool in pans 10 minutes before removing.

Makes 3 loaves.

Lola Mills Denton

YUMMY YEAST ROLLS 2 to 2-1/2 cups all-purpose flour 3 Tablespoons sugar 1 package quick-rise yeast 1/2 teaspoon salt 3/4 cup warm water (120 to 130 degrees) 2 Tablespoons butter, melted Preheat oven to 375 degrees. Combine 1-1/2 cups flour, sugar, yeast, and salt. Add water and butter. Beat on medium speed for 3 minutes until smooth. Stir in remaining flour to form soft ball. Turn onto floured surface and knead until smooth and elastic, about 4 to 6 minutes. Cover and let rise for 10 minutes, then roll and cut into rolls. Place 2 inches apart on a greased baking sheet; let rise in a warm place until doubled in size, about 30 minutes. Bake at 375 degrees for 11 to 14 minutes, until golden brown.

APRICOT BREAD 4 cups flour 1 teaspoon salt 2 cups sugar 2 teaspoon vanilla

Vi help be Plat e s to golf improv Call swing! e to le mor arn e!

Chiropractic • Spinal Decompression • Physical Rehab Ch

(940) 808-0622

Dr. Twila Henderson, D.C.

508 S. Elm Street, #108, Denton, TX 76201 • www.brain-bodyconnection.com Holiday Traditions

KM

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2 cups dried apricots, finely chopped, simmered 10 minutes and cooled 1-1/2 teaspoon baking soda 2 sticks butter or margarine 4 eggs 1-1/2 cups chopped pecans.

Preheat oven to 325 degrees. Cream together butter and sugar. Add eggs one at a time, beating continuously. Add vanilla. Add dry ingredients, nuts and apricots. Mix well. Pour into 3 medium loaf pans or 2 large ones. Bake 15 minutes at 325 degrees. Turn heat to 360 degrees and bake 35 to 40 minutes. Serve warm.

Makes 18 servings.

Shirley Musgrave Denton

APRICOT OR BANANA LOAF 1/2 cup butter or shortening 1 1/2 cup sugar 2 eggs 1 teaspoon baking soda Ponc of salt 1 1/2 cup flour 1 cup sour milk (or 4 Tablespoons mild plus 1 teaspoon vinegar) 1 teaspoon vanilla 1 cup finely chopped dried apricots (or bananas) 1 cup chopped pecans Preheat oven to 350 degrees. Cream shortening and sugar. Add eggs one at a time; mix well. Sift dry ingredients together and add alternately with sour milk. Add vanilla, bananas and nuts. Spray loaf pan with vegetable oil, then sprinkle with regular sugar(instead of flour). Pour batter into loaf pan and bake 1 hour and 15 minutes at 350 degrees . makes 1 large loaf.

Ruth Johnson Denton

BANANA NUT BREAD 1 cup sugar 2 eggs-beaten 1 teaspoon 1 3/4 cups flour, sifted 1 stick butter 1/2 teaspoon salt 3 ripe bananas 1/2 cup chopped walnuts or pecan Butter Preheat oven to 325 degrees. Mix all ingredients in large bowl, except butter.

Pour into buttered loaf pan or 9x12 baking dish. Bake 1 hour or until wooden toothpick inserted into the center of bread comes out clean. When cool slice into serving slices. Serves 8-10 Wanda L. Gibson Denton

BLUEBERRY SCONES 2 cups flour 1/3 cup sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons unsalted butter (frozen) 1/2 cup dried currants (or raisins) 1/2 cup sour cream 1 egg 1/2 - 1 cup blueberries Preheat Oven to 400 degrees. Mix flour, sugar, baking powder, baking soda, and salt. Grate butter into flour mixture using the large holes on the grater; using your fingers, work in butter. Set aside. In a small bowl, whisk sour cream and egg until smooth. Stir into flour mixture until a large dough clump forms. Add blueberries

and currants, gently mixing with your hands. Place on lightly floured surface and pat into 7-8-inch circle about 3/4" thick.

Sprinkle with 1 teaspoon of sugar. Use a sharp knife to cut into 6-8 triangles; place on cookie sheet about an inch apart. Bake until golden, about 15-17 minutes. Cool 5 minutes and serve warm.

Michelle Popham Denton

STRAWBERRY NUT BREAD 1 teaspoon baking soda 3 cups four 1 teaspoon salt 1 teaspoon cinnamon 2 cups frozen strawberries 4 eggs-beaten 1-1/4 cup vegetable oil 1-1/2 cup nuts, chopped Preheat oven to 35-degrees. Sift dry ingredients. Blend strawberries, eggs, and oil. Add in flour mixture and gently mix with liquids. Add nuts. Line 2 loaf pans with foil sprayed with pam. Pour in battered pans. Bake at 350 degrees for 1 hour. Cool. Keep regridgerated.

Wanda Gibson Denton

ZUCCHINI MUFFINS 3 cups flour 2 teaspoons baking powder 2-1/2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1 to 2 cups chopped nuts (optional) 3 cups grated zucchini with rind 3 cups sugar 4 eggs 1-1/2 cups oil 1 can crushed pineapple, drained Preheat oven to 350 degrees. Sift dry ingredients together in a large bowl. In another bowl, mix squash, sugar, eggs, oil and fruit. Add to dry ingredients, mix well.

Add nuts if desired. Pour 3/4 full into prepared muffin pans lined with cupcake liners. Bake for about 20 minutes or until light brown. Top with butter, cream cheese, Cool Whip, etc. Good hot, warm or cold! Makes 2 dozen.

Andy Walters Denton

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Holiday Greetings from the

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Candy

APRICOT COCONUT BALLS 1-1/2 cups dried apricots 2 cups flaked coconut 2/3 cup sweetened condensed milk Chop apricots in a food processor.

Transfer to a bowl and add coconut and condensed milk. Shape into 1-inch balls and roll in sugar. Place on a baking sheet and refrigerate until firm. Store in airtight container.

FOOLPROOF CHOCOLATE FUDGE 3 cups (18-ounces) semi sweet chocolate chips 1 14-ounce can sweetened condensed milk Dash salt 1/2 to 1 cup chopped nuts (optional) 1-1/2 teaspoons vanilla Melt chocolate chips with condensed milk and salt. Remove from heat; stir in nuts and vanilla.

Spread evenly in a greased 8 or 9-inch pan. Chill 2 hours until firm. Cut into squares.

QUICK NUT CLUSTERS 1 12-ounce package semisweet chocolate chips 3 or 4 6-ounce package butterscotch chips 16 ounces mixed nuts or

peanuts Melt chips in a microwave safe bowl for 30 seconds at a time until chips are melted. Mix well and stir in nuts. Drop by teaspoonfuls onto a waxed lined cookie sheet. Cool. May put in the refrigerator to cool faster and then store in a cool place.

Sue Laursen Corinth

BUTTER TOFFEE 1/2 cup chopped pecans 1 cup butter (NOT margarine) 1 cup sugar 3 Tablespoons water 1 Tablespoon light corn syrup 3/4 cup semisweet chocolate pieces 1/2 cup finely shipped pecans.

Line 9x13x2-inch baking pan with foil, extending over the edges of pan. Sprinkle the ½ cup chopped nuts in pan.

Butter sides of heavy 2-quart saucepan. Melt butter. Add sugar, water, and corn syrup.

Cook and stir over medium high heat until mixture boils. Clip candy thermometer to side of saucepan and cook to 290 degrees (soft crack), about 15 minutes.

Watch carefully after 280 degrees to prevent scorching. Remove from heat, remove thermometer. Pour candy into prepared pan. Let stand 5 minutes until firm.

Sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has melted, spread over candy. Sprinkle with finely chopped pecans. When chilled candy is firm, remove foil from tray and break into pieces. Store tightly covered. Makes 1-1/2 pounds.

CANDY CORN FUDGE 8 ounce cream cheese room temperature 2 cups powdered sugar 2 teaspoons vanilla 3 cups white chocolate chips 2 cups mini pretzels 1 cup dried cherries or cranberries 1 cup candy corn Line 9 inch pan with parchment paper with electric mixer. Beat cream cheese and sugar in bowl until smooth add vanilla. Melt chocolate add to cream cheese mixture and beat until smooth.

Fold in pretzels and cherries. Transfer the mixture to prepared pan and top with candy corn. Chill until firm.

Joy Moore Sanger

MILLION DOLLAR FUDGE 3 (4-1/2-ounce) Hershey bar, chopped 1 (12-ounce) package chocolate chips 1 pint marshmallow cream 1 Tablespoon butter (use real butter) 1 pound chopped pecans 1 Tablespoon vanilla 4-1/2 cups sugar 1 tall can evaporated milk Mix Hershey bars, vanilla, chocolate chips, marshmallow crème and butter in a large bowl; set aside. Prepare large surface with wax paper to drop candy on (be careful, it may leave spots on wooden tables). In large sauce pan, heat sugar and evaporated milk, stirring until smooth.

Let come to a rolling boil, stirring con-

stantly, for 4 minutes. Pour into chocolate mixture. Working quickly, stir until all is blended (no marshmallow showing). Add pecans; stir until blended. Drop by tablespoons onto wax paper. Let set 2 to 3 hours. Makes 6 pounds.

Barbara Dotson Denton

PECAN PRALINES 2 cups white sugar 2 cups brown sugar 2 teaspoons vanilla extract 6 Tablespoons light corn syrup 4 cups pecans 1 Tablespoon unsalted butter 2/3 cup whole milk Mix all ingredients in large saucepan.

Turn on medium high heat and bring to a boil. Continue cooking, stirring frequently, until mixture reaches 234 degrees on candy thermometer (soft ball). Remove from heat and stir 1 to 2 minutes more, until no longer very glossy. Quickly spoon onto parchment-lined trays. Let cool 20n minutes. Makes 24 pieces.

Gretchen Arrant Denton

PECAN ROLL 1 cup marshmallow fluff 3 cups confectioner’s sugar 1-1/2 teaspoons vanilla 3 Tablespoons butter 4 cups coarsely chopped pecans 1 (14-ounce) bag caramels, approximately 50 For vanilla cream center, heat marshmallow fluff, sugar, vanilla, and butter until blended well. Quarter dough and roll into four 3/4-inch diameter logs. Place on

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Holiday Traditions

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a parchment-lined baking sheet and insert an 8-inch bamboo skewer into the center of each. Freeze for 20 minutes. Spread chopped pecans on a rimmed baking sheet. Place unwrapped caramels in a skillet over medium heat. Combine caramels with 2 Tablespoons water. Stir occasionally until melted. Let cool slightly.

One at a time, dip logs into caramel using bamboo skewers as a handle, then roll logs in pecans. Immediately freeze Joy Moore Sanger

Casseroles BREAKFAST SAUSAGE CASSEROLE 2-1/2 cups herb croutons 2 cups shredded cheddar cheese 4-ounces sliced fresh or canned mushrooms 1 pound mild bulk sausage, browned and drained 1 cup mushroom soup 4 eggs, lightly beaten 3/4 teaspoon dry mustard 2-1/2 cups milk Place croutons in a greased 9x13-inch pan. Sprinkle with all the cheese. Place mushrooms on top of cheese. Place cooked/drained sausage on top of mushrooms. In a separate bowl, mix together milk, mushroom soup, dry mustard, and eggs. Pour mixture over the sausage in pan. Cover and refrigerate overnight or for at least for several hours. Place in 350 degree oven, covered for 1/2 hour. Uncover and cook for approximately 1 hour or until the middle is set. Let cool for 10

COMBINATION FRIED RICE

to 15 minutes. Cut into serving sizes.

Serves 12.

Kristy Reaves Denton

3 Tablespoons vegetable oil, divided 2 large eggs, lightly beaten 1/2 cup diced onions 1/2 cup diced bell pepper 1 cup chopped cooked meat 1/2 cup frozen English peas 3 cups cooked rice 1/4 cup soy sauce 1 tsp Asian chili garlic sauce Sliced green onions for garnish Heat 1 Tablespoon oil in skillet for 1 to 2 minutes. Add eggs and gently stir for 1 minute or until softly scrambled. Remove eggs from skillet and chop. Heat remaining 2 Tablespoons oil in skillet. Add onions and bell pepper and stir fry for 3 minutes.

Add meat and peas.

Stir fry 2 minutes. Add rice, soy sauce, and chili garlic sauce. Stir-fry for five minutes or until cooked thoroughly.

Stir in eggs and garnish with sliced green onions.

BUFFALO CHICKEN CHEESY PENNE 2 cups shredded chicken breasts (boil or pressure cook 1 lb of chicken and shred) 8-ounces cream cheese 1/3 cup buffalo sauce (such as Frank’s Red Hot) 1/2 cup chicken broth 1 teaspoon paprika 1 teaspoon garlic powder 1/2 teaspoon black pepper 1/2 teaspoon kosher salt 3/4 cup blue cheese dressing 12 oz uncooked penne pasta Green onions (chopped), for garnish Begin making the cheesy, buffalo sauce by melting the cream cheese, Franks Buffalo Sauce, and chicken broth together. Next, add the paprika, garlic powder, black pepper and salt. Cook for 5 minutes over medium heat or until all of the ingredients are combined and the sauce is creamy. Add the blue cheese dressing and then add the shredded chicken. Allow the sauce to cook for an additional 10 minutes over low heat. In the meantime boil a large pot of water and cook the penne pasta for 10-12 minutes and drain. Next, combine the cheesy buffalo chicken sauce with the penne pasta. Garnish with green onions and serve.

Julie Flolo Denton

COUNTRY BEEF PIE For the “crust”: 1/2 cup tomato sauce 1 pound ground beef 1/2 cup bread crumbs 1/4 cup chopped onion 1/4 cup chopped green pepper Oregano and pepper to taste For the filling: 1-1/3 cups instant rice 1 cup water 1-1/2 cups tomato sauce 1/4 cup grated cheddar

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cheese 1 cup grated cheddar cheese for top of pie Preheat oven to 350 degrees. Combine “crust” ingredients and press into bottom of 9-inch pie plate or casserole dish. Combine filling ingredients and spoon into meat crust. Cover with foil and bake 25 minutes. Uncover and sprinkle with 1 cup grated cheddar cheese and bake 10 to 15 minutes more. This dish may be assembled, covered, and stored in the refrigerator until time to bake it. May also be made in advance and frozen.

Serve with salad and/or vegetables.

Serves 6.

Etha Kiker Denton

DEEP DISH VEGGIE SUPREME PIZZA 1 pound fresh or frozen (thawed) pizza dough 1/2 cup marinara sauce 1 cup shredded mozzarella cheese 2 Tablespoons finely grated parmesan cheese 4-ounces Shitake mushrooms, stemmed and thinly sliced 1/2 small zucchini 2 Tablespoons olive oil 1/8 teaspoon salt 1 jar roasted red peppers, drained and chopped Preheat oven to 475 degrees. Spray 12-inch cast iron skillet with non-stick cooking spray. Press pizza dough into bottom of skillet. Spread with marinara sauce and top with mozzarella and parmesan cheeses. In large bowl, toss mushrooms, zucchini, olive oil, and salt.

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Holiday Traditions

Arrange over cheeses. Sprinkle with roasted red peppers. Bake 30 minutes or until cheese is browned and bottom of crust is browned and crisp. Let stand 5 minutes before serving. Serves 4.

Lola Mills Denton

45-60 seconds.

Adam Amick Denton

GREEN BEAN CHICKEN CASSEROLE

4 to 5 handfuls of egg noodles (cooked) 1-1/2 pounds hamburger 1-medium onion (chopped) 1/2 pound (or more) Velveeta Cheese 1 can cream of mushroom or chicken soup 1 soup can full of milk Salt and pepper Preheat oven to 350 degrees. Cook noodles separately according to package.

Brown hamburger and chopped onion together. Add cheese and let melt. Add soup and milk to hamburger mixture. Stir and heat. Mix with cooked noodles. Put in 9x13-inch greased pan. Bake uncovered for 30 to 40 minutes. Let set for 10 to 15 minutes. Serves 12.

Kristy Reaves Denton

2 boxes Stove Top or storebrand stuffing 1/2 rotisserie chicken (deboned - white and dark meat, skin if desired) 2 cans of cooked cut green beans 1 can of cream of mushroom soup 2 cups french-fried onions 1/2 cup milk 1 tablespoon soy sauce 1 teaspoon ground black pepper Preheat oven to 350 degrees. Prepare the stuffing per instructions on box (use chicken broth instead of water for better flavor). Spray the bottom and sides of a 9x13-inch pan with non-stick cooking spray. Spread the stuffing into a smooth layer on the bottom of the pan. Stir together green beans, soup, milk, pepper, soy sauce, and half of the onions in a 9x9-inch casserole dish. Cook for 20 minutes. While beans are cooking, remove white and dark meat from bones of already cooked rotisserie chicken and cut into 1/2-inch pieces. Add chicken into beans. Mix thoroughly and cook for 5 minutes in oven. Pour the green bean/ chicken mixture over the bed of stuffing, spread evenly, and cover with remainder of French fried onions. Return to oven for 5 minutes. Serves 12. Serve hot, refrigerate leftovers. Re-heat in microwave for

HAMBURGER NOODLE CASSEROLE

HAMBURGER SQUASH CASSEROLE 1 pound summer squash (floweret, yellow, or zucchini), sliced Fresh green banana peppers, cleaned (Anaheim can substitute) 2 pounds hamburger meat 1/2 cup onion, chopped 1 can diced tomatoes with onion 1 8-ounce can tomato sauce Seasoning salt

Salt Pepper Butter or margarine Brown and drain hamburger, add onion and cook until onion is soft. Add salt and pepper to taste. Add diced tomatoes and simmer. Slice squash, line bottom of microwave-safe casserole dish with squash. Dot with butter and sprinkle with seasoning salt. Add a layer of hamburger mixture. Next add a layer peppers, then another layer of hamburger mixture. Add a layer of squash and then peppers, dot with butter and seasoning salt. Pour tomato sauce over top and cover. Microwave on high for 3 minutes.

Reduce to microwave roast (7 power) for 25 minutes. Goes great with green salad and crusty French bread. Serves 4 to 6.

Diane DeSimone Argyle

HAMBURGER STROGANOFF 1 pound ground chuck 1 16-ounce package spaghetti noodles 1 large onion, sliced 1 large can cream of mushroom soup 1 can milk 2 Tablespoons butter Salt and pepper to taste Nonstick cooking spray Heat oven to 350 degrees. In a large skillet brown hamburger and season with salt and pepper. In another skillet sauté onions in the butter, then add soup and milk. In a large pot, boil spaghetti noodles until done, according to package directions, and drain. Add drained ground beef to noodles, along with soup mixture. Heat on low and mix well. Pour everything into a casserole dish sprayed with nonstick cooking spray. Bake approximately 20

minutes until warm and bubbly. Serves 2 to 4.

Danielle Nunez Denton

APPLE-YAM RAISIN CASSEROLE 2-3 pounds yams (sweet potatoes), peeled, cubed and microwaved 1-2 pounds apples (any kind), cored (no need to peel if well-washed) and diced 1/2 cup raisins 2 Tablespoons butter (cut up) 2 Tablespoons sugar (white or brown) Pinch salt In large, buttered, microwaveable casserole dish, cook yams until half done.Add all other ingredients, mix well.

Cook in microwave in covered casserole, stirring twice, until done. Time varies with microwave power. Optional: sprinkle top with pecans or walnuts after done. Very easy, colorful dish for fall and Christmas.

Makes 12 to 16 servings.

Eva Cadwallader Denton

BEEF POTATO CASSEROLE 3 pounds ground beef Salt and pepper to taste 2 pound bag tator tots 1 chopped onion-stir fried 1 16 ounce sour cream 1/2 cup of butter-melted 16 ounces cheddar cheese

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Holiday Traditions

39

1 large roasting pan Foil Preheat oven to 400 degrees. Make 12 patties of beef, salt and pepper each side. Broil till done. Place in bottom of roasting pan. Pour tots over meat. Stir onion soup and sour cream together. Stir well. Pour over potatoes , cover with foil and bake 45 minutes at 400 degrees.

Remove foil, return to oven after covering with cheese. Bake until cheese melts, about 15 minutes. Serves 12 or more.

Janie Walters Denton

BEEF TACO PIE 1 (14.5-ounce) can diced tomatoes 6 6-inch flour tortillas 12-ounces lean ground beef 1 small onion, chopped 1 red or green bell pepper, chopped 1 teaspoon chili powder 1/4 teaspoon cinnamon 4-ounces cheddar cheese, shredded Preheat oven to 400 degrees. Bruch 9-inch pie plate with olive oil. Spread a large spoonful of tomatoes on bottom of the pie plate. Arrange 4 of the tortillas on top of tomatoes and up the sides. Set aside.

In large skillet cook beef, onion, and pepper until brown; drain. Add chili powder and cinnamon. Stir in half of remaining tomatoes. Bring to a boil; cook uncovered 2 minutes. Spoon over tortillas.

Cut remaining tortillas in strips and place on top. Top with cheddar cheese. Cover with remaining tomatoes. Bake, uncovered, 20 to 25 minutes until tortillas are lightly brown. Let stand 5 minutes. Serves 6.

Joy Moore Sanger

B’S TAMALE BAKE 1 large can of tamales 1 to 2 minced potatoes 8 ounces cheddar cheese Salt and pepper to taste Preheat oven to 400 degrees. In large baking pan, place tamales that have had wrappers removed (save juice, can and tamale wrappers). Wash potatoes and poke a knife in them in two or three places; wrap in plastic wrap and cook about 7 minutes in microwave. Unwrap and remove peels. Place among tamales.

With 1/4 cup hot water, rinse tamale can out with papers in it. Pour water and juice in pan and cover, add salt and pepper to taste, and cover with cheese. Bake until cheese melts.

H.B. Breudigam Roanoke

CRUSTLESS SPINACH QUICHE 1 dozen eggs 12- to 16-ounces shredded cheese (Swiss is delicious!)

1 bag frozen chopped spinach, defrosted and drained of excess moisture 12- to 16-ounces sliced mushrooms 1 onion, chopped 2 bell peppers, chopped (red and orange or yellow) Salt and pepper to taste.

SautĂŠ veggies in small amount of olive oil. Cool and drain well. Beat eggs and add other ingredients. Pour into buttered or sprayed 9x13-inch glass pan.

Bake at 350 degrees for 20-30 minutes and then cover with foil. Continue baking until done, about 20 to 30 minutes more.

Test with knife in center. Good for any meal and freezes well. Serves 10 to 12.

AUTHENTIC BBQ

Grace Johnson Denton

EASY BROCCOLI RICE CASSEROLE 1-1/3 cups instant rice 1 can cream of mushroom soup 1/2 cup onion, chopped 1 small jar Cheese Whiz 1 package chopped frozen broccoli 1 stick butter, soft Preheat oven to 350 degrees. Butter a casserole dish. Mix all ingredients together and pour into casserole dish. Bake about 40 minutes. Serve warm. Makes about 10 servings.

Shirley Musgrave Denton

FIESTA BRUNCH 2 cans (7-ounces) diced green chilies 6 corn tortillas cut into strips 1 pound hot bulk country sausage, crumbled, cooked, and well drained 1 pound Mexican cheese, shredded 8 extra large eggs, beaten 1/2 cup milk 1/2 teaspoon salt 1/2 teaspoon ground pepper 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon sweet Hungarian paprika 2 large tomatoes, sliced Spray a shallow 9x13-inch baking dish with cooking spray. Spread half of the chilies, top with half the tortilla strips, half

the cooked sausage, and half of the shredded cheese. Repeat the layers. Beat the eggs, milk and all of the flavorings, except the paprika. Pour this mixture over the layered ingredients. Arrange the sliced tomato over all and sprinkle the paprika over the top. Cover with plastic wrap and place in the refrigerator overnight. Remove from the refrigerator one hour before baking. Bake in a preheated 350 degree oven for 50 to 60 minutes. Let stand 10 minutes before serving. Serve with sour cream and salsa on the side.

Makes 12 to 15 servings.

Elaine Wittman Denton

GRITS AND CHEESE BAKE 1 cup cooked hominy grits 8-ounces shredded Cheddar cheese 1 (4-ounce) can green chilies, chopped 1/2 cup whole milk 1/2 cup panko flakes or dry bread crumbs 1 teaspoon Salt 1/2 teaspoon Pepper 1 minced garlic clove or garlic powder to taste Optional: May use hot chilies if hotter dish is desired Preheat oven to 325 degrees.

Cook grits according to package directions. Mix cooked grits, cheese, green chilies, salt, pepper, and garlic in 5-cup baking dish. Pour whole milk over the top and sprinkle with panko or bread crumbs. Bake in preheated oven for about 20 minutes. Serve warm with fresh tomatoes or salsa, if desired. Serves 4 to 6.

Wanda L. Gibson Denton

Thank You Denton for 23 Years!

Call Us For Your Holiday Catering Needs

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Holiday Traditions

MOTHER’S BROCCOLI RICE CASSEROLE 1 cup chopped onion, sautéed in butter 1/2 stick butter, melted 2 cups cooked rice, drained and hot 32-ounces cooked hot broccoli, drained 1 large can cream of chicken soup 8-ounces milk, hot 1 jar of Cheez Whiz, heated 8 ounces shredded cheddar cheese Preheat oven to 350 degrees. Butter an extra large baking dish. Stir all ingredients together, except for cheddar cheese.

Pour into buttered baking dish. Sprinkle cheese on top.

Bake until cheese is pipe ‘n hot.

Remove from oven. Serve warm.

Lilly Bruedigam Roanoke

PORK ‘N BEANS WITH GROUND BEEF 2 (15-ounce) cans pork ‘n beans 1 pound ground beef 1 small onion, finely chopped 2 Tablespoons butter Combine ground beef, butter, and onion in a 10-inch skillet. Cook until meat is pale pink.

Add pork ‘n beans. Cook on low heat for about 10 minutes. Use as a main dish.

Serves 4.

Darlene Collins Denton

1 large coup can filled with milk 1 box of Mexican velvetta cubed and melted in microwave 1 family size bag Doritos 16 ounce bag of cheddar cheese 1 extra large baking dish Preheat oven to 400 degrees. Set aside cooked cubed chicken- mix hot velvetta cheese with butter, onions, salsa, bell pepper, soup and milk until smooth in large bowl. Stir in cubed chicken, stir well.

Crush chips, pour 1/2 bag in baking pan, pour in mixture, cover with remaining chips, and bag of cheddar cheese. Bake until cheese melts. Serve hot.

Andy Walters Denton

SOUTH OF THE BORDER CASSEROLE Crust: 2 packages Jiffy cornbread mix 2 tablespoons melted butter 1 teaspoon water 1/3 cup milk 2 eggs Mix together and spread on bottom of greased 9 x 13 pan.

Topping: 12 eggs 1 lb sausage, cooked 1 cup shredded cheese (plus extra cheese for last 10 minutes) 2 cans (4-ounces each) chopped green chilies 1 cup milk 1 can cream style corn 2 tablespoons chopped onion 1 cup salsa (used in last

step, and optional) Preheat oven to 350 degrees. Mix topping ingredients together and pour over cornbread mixture. Bake at 350 degrees for 60-70 minutes, or until firm in center. Top with extra cheese and salsa during last 10 minutes of baking. Serve warm. Serves 9 to 12 depending on portion sizes.

Melinda Proctor Denton

SPICY MEXICAN CASSEROLE 2 pounds roasted cubed chicken 2 cups butter 2 cups stir fried onions 1 16-ounce jar pace S chunky salsa 1 cup chopped bell pepper 1 large can of cream of chicken soup

TATER TOT CASSEROLE 1 pound hamburger meat 1 onion, chopped 1 bell pepper, chopped 1/2 cup diced jalapeno peppers (optional) 1 teaspoon salt 1 teaspoon pepper 1 can cream of mushroom soup (undiluted) 16-ounce jar Cheese Whiz 32-ounce bag frozen tater tots Preheat oven to 350 degrees. Brown hamburger meat; drain excess fat. Add onions, bell pepper, jalapeno peppers, salt and pepper. Simmer for 5 minutes. Add cream of mushroom soup and Cheese Whiz. Simmer for 5 minutes. Pour mixture into a large casserole dish and top with tater tots. Bake for 45 to 50 minutes at 350 degrees. Makes 16 servings.

Shirley Musgrave Denton

December 12, 2015 from 4 - 8 p.m. $15 Tickets Sold Exclusively at The Morton Museum, 210 S. Dixon St., Gainesville 940.668.8900

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KM

Holiday Traditions

41

Desserts BETCHA WON'T HAVE ANY LEFT

1 package Chunky Chocolate Chip Cookies (approx. 24 cookies) 6 cups whole milk (divided into 3, 2, and 1 cup) 3 8-ounce bars cream cheese 1 8-ounce tub Cool Whip brand whipped topping 1 16-ounce tub Cool Whip brand whipped topping 1 large box chocolate Jell-o brand instant pudding 1 small box chocolate Jell-o brand instant pudding Pour 1 cup of milk into a shallow bowl. Dip chunky chocolate chip cookies into milk, shake off excess, then line the bottom of a 9x13-inch pan with the cookies, placing them close together.

There will be some overlap and some gaps. Break up cookies to fill the gaps at the sides and corners of the pan. Save 1-2 cookies for later if possible.

Soften 3 8-ounce cream cheese bars at room temperature, and mix in a bowl with 8 ounces of Cool Whip with a hand mixer until smooth. Using a spatula (a spoontula works well), carefully spread this mixture over the cookies by using a downward motion, then slowly spreading outward to cover (the cookies will come up if you don't pack them down first).

Once you have a nice smooth, even layer of cream cheese over the cookies, place pan in freezer or fridge while you mix the pudding per instructions on the box (see below).

Place the large package of pudding mix in a large mixing bowl, pour 3 cups of milk on top, then add the small package

of pudding mix, then the final 2 cups of milk, and mix thoroughly with a whisk for 2 minutes. Make sure to get the clumps of dry mix off the bottom and sides of the bowl. Once mixed, pour the pudding on top of the cream cheese layer in the pan, tilt or spread to level, and place in the fridge to set up and chill for 30 minutes to an hour.

Soften the 16-ounce tub of Cool Whip and spread with a spatula over the top of the pudding layer. Once a nice even layer is complete, crumble up the remaining 1 to 2 cookies and sprinkle on top to garnish.

Chill, covered (with a towel is good to prevent condensation), for 3-4 hours (or overnight if preferred). Serve chilled.

Serves approximately 18.

Adam Amick Denton

CHEESE CAKE BITES 2 packages cream cheese Zest and juice from 1 lemon 2 cups powdered sugar 1 teaspoon vanilla 1 package graham crackers, crushed Mix all ingredients except graham crackers. Make into 1 teaspoon balls and roll in crumbs. Chill for about 2 hours before serving. Makes 24 bites.

Rhonda 'Seven' Patton Denton

CHERRY PIE 1 cup sugar 1-1/2 Tablespoons flour 1/4 teaspoon salt 4 cups fresh (pitted) or canned sour cherries 2 pie crusts

The

Preheat oven to 425. Mix sugar, flour, and salt. Add cherries. If using canned cherries, drain and use 1/2 cup of the juice and only 1/4 cup sugar. Toss well and pour into pie shell. Make lattice top and crimp the edges. Bake for 10 minutes, then reduce oven temperature to 350 degrees; bake an additional 30 minutes or until the crust is browned. Makes one nine-inch pie. Serves 8.

Lola Mills Denton

CIDER BAKED APPLES 1 cup sweet apple cider 1/2 cup white sugar 2 Tablespoons butter 1/4 teaspoon cinnamon 1 Tablespoon cornstarch Pinch of salt 4 to 6 apples, peeled, cored, and halved Preheat oven to 350 degrees. In a saucepan, cook all ingredients (except apples) until it starts to boil, stirring well.

Place apples in a baking dish and pour hot mixture over apples. Bake until tender. Serve hot with a scoop of vanilla ice cream. Serves 8 - 10.

Kristy Reaves Denton

DEANNA'S SUGAR COOKIES 1/2 cup salted butter (margarine will not work) 1 cup sugar 1/2 cup canola oil 1 egg 1/2 teaspoon vanilla 1/4 teaspoon almond extract

1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon cream of tartar 2-1/2 cups flour Preheat oven to 350 degrees. Cream salted butter and sugar. Add canola oil, egg, vanilla, almond extract, salt, baking soda, cream of tartar, and flour. Mix thoroughly. Form into walnut sized balls.

Place on a greased cookie sheet or parchment paper. Spray bottom of rimless juice glass with non-stick cooking spray.

Dip glass in sugar and press each cookie ball as thin as possible. Bake for 7 to 8 minutes. Makes approximately 6 dozen cookies.

Deanna Campbell Denton

EASY KEY LIME PIE 1 graham cracker crust 1 14-ounce can sweetened condensed milk 1/2 cup fresh lime juice (3 limes) 1 Tablespoon grated lime peel 1 container Cool Whip Thin lime slices for garnish, if desired Beat lime juice and condensed milk in small bowl until smooth. Stir in lime peel.

Pour into crust. Cover with Cool Whip.

Garnish with lime slices, if desired. Chill for two hours. Serves 6 to 8.

Gretchen Arrant Denton

i Outpost uor

EASY OREO CHOCOLATE PIE 24 whole Oreo cookies 1/4 cup unsalted butter,

Open Mon-Sat 10 am - 9 pm

Wishing You A Happy & Safe Holiday Season 3969 Teasley Ln #100 | 940.387.9000 • 1010 W University Dr | 940.566.5678 42

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Holiday Traditions

melted 2 packages Jell-o devil’s food instant pudding and pie filling 3 cups of whole milk 1 Tablespoon Nestles Nesquik chocolate powder (optional) 1 can of Redi-wipp cream whip or 1 container of original Cool Whip In a food processor, process Oreos until they are a coarse crumb. Add melted butter and combine well. Press crumb mixture into a 9-inch pie plate, pressing onto the bottom and sides evenly. Place in refrigerator for 45 minutes. In a large bowl combine packages of Jell-o, 3 cups milk, and Nestles Nesquik powder for 4 minutes. Take crust out of refrigerator and pour pudding mixture into crust. Put back into refrigerator for 20 minutes to 4 hours, depending on how much you want it to set. Spray or spread whipped topping on pie. Serves 8.

Crailyn Love Denton

ESKIMO CAKE 2 (3-ounce) boxes strawberry Jell-O 1 (23.2-ounce) container of frozen strawberries, thawed 2 loaf angel food cakes or 1 large angel food cake from bakery 1 small container of Cool Whip, thawed (more if desired) Prepare Jell-O as directed on package in a pretty clear glass bowl. Stir in strawberries. Tear angel cake into bite size pieces and put into Jell-O. Stir gently when all of cake is in bowl to distribute berries. Refrigerate until set. Top with Cool Whip. Spoon or cut and serve.

Serves 10 to 12. The red and white ingredients make a pretty dessert for Christ-

mas, especially when displayed in a pretty serving dish.

Mary Gibson Denton

FRUIT PIZZA 1 roll sugar cookie dough 1 large tub strawberry cream cheese Strawberries Kiwi Cherries Mandarin oranges Bananas Any other fruit of your choice Orange juice Preheat oven to 350 degrees. Spread cookie dough in pizza pan. Bake 10 to 18 minutes; remove from oven and cool.

When cool, spread strawberry cream cheese over entire cookie crust. Arrange fruit of top of pizza. Spray with orange juice to keep fruit from turning brown.

Use pizza cutter to make slices and serve.

Serves 8.

Glenda L. Olson Denton

GERMAN CHOCOLATE PIE 1 unbaked pie crust 3/4 cup brown sugar 1/4 cup light corn syrup 1/4 cup butter or margarine 2 ounces semisweet chocolate 3 eggs 1 cup coconut 1 cup pecans Preheat oven to 350 degrees. Microwave brown sugar and syrup on high 3 minutes or until the mixture comes to a boil. Add butter or margarine and choco-

late; stir until melted and blended. Cool slightly. Add eggs, one at a time, into chocolate mixture. Add coconut and pecans and pour into unbaked pie shell.

Bake for 35 minutes with edges of pie crust covered; uncover edges and bake an additional 20 minutes or until set.

Serves 8.

Reni Moore Pilot Point

GLAZED APPLE BARS 1/2 cup butter or margarine, softened 1-1/3 cups packed light brown sugar 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1 egg 2 cups all-purpose flour 1 teaspoon baking soda 1 medium red apple, chopped (Gala) 1 cup raisins 1 cup chopped pecans 1/4 cup milk Glaze: 1-1/2 cups confectioner’s sugar 2-1/2 Tablespoons warm milk 1 Tablespoon butter, softened 1/4 teaspoon vanilla extract 1/8 teaspoon salt Preheat oven to 350 degrees. Lightly grease a 9x13-inch pan. Cream butter and sugar with mixer on high speed. Add salt, nutmeg, cinnamon, cloves, and egg; beat well. Add remaining ingredients and mix well. Put into pan and bake 30 minutes.

Allow to cool 15 minutes. Mix ingredients for glaze in a small bowl and spread over top of bars. Makes 2 dozen bars.

Peggie Thomas Cross Roads, Texas

JANIE’S CHOCOLATE SHEATH CAKE 1 cup water 1 cup butter 4 Tablespoons cocoa powder 2 eggs, beaten 2 cups sugar 1/2 cup buttermilk 1 teaspoon baking soda 1 teaspoon vanilla 2 teaspoons cinnamon 2 cups flour Icing: 1/2 cup butter 4 Tablespoons cocoa powder 6 Tablespoons milk 1 16-ounce box powdered sugar 1 to 2 cups pecans, toasted Preheat oven to 350 degrees. Grease a 9x13-inch baking pan. In saucepan, combine water, butter, and cocoa powder over medium heat; stir constantly until boiling and smooth. In a mixing bowl, combine eggs and sugar. Stir baking soda into buttermilk, combine with eggs and sugar. Add vanilla and cinnamon. Add flour and beat well. Pour into prepared pan and bake 20 to 30 minutes, until done in the center. For the icing, bring butter, cocoa powder and milk to a boil.

Add sugar and vanilla; mix well. Pour on hot cake and cover with roasted nuts, if desired. Serves 10 to 12.

Janie Walters Denton

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Holiday Traditions

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LEMON BARS

Vonda A. Hawk Denton

1 egg, beaten 1 box yellow or lemon cake mix 1/2 cup melted butter 8-ounces cream cheese 2 eggs, beaten 1/2 cup chopped nuts 1 box powdered sugar 1/2 cup coconut Preheat oven to 325 degrees. Mix 1 beaten egg and the box of cake mix together and press into the bottom of a 9x13-inch pan. Mix remaining ingredients together and spread over cake mixture.

Bake 45 minutes. Cool and cut into bars.

Vonda A. Hawk Denton

PECAN COOKIES

MAGIC LEMON MERINGUE PIE 1 baked 8-inch pie shell, cooled 1 can sweetened condensed milk 1/2 cup lemon juice 1 teaspoon grated lemon rind 2 egg yolks 2 egg whites 1/4 teaspoon cream of tartar 1/4 cup sugar Preheat oven to 325 degrees. In medium bowl, combine sweetened condensed milk, lemon juice, and lemon rind. Blend in egg yolks. Pour into cooled crust. To make meringue, beat egg whites with cream of tartar in small bowl until soft peaks form. Gradually beat in sugar until stiff peaks form when beater is raised. Spread over filling, seal to edge of crust. Bake 12 to 15 minutes or until meringue is a golden brown.

1 cup brown sugar 1 cup white sugar 1 cup shortening 2 eggs 1 teaspoon vanilla 1 20-ounce can crushed pineapple, drained 4 cups flour 1 teaspoon salt 1 teaspoon baking soda 1 cup chopped pecans Preheat oven to 350 degrees. Cream shortening, white sugar, and brown sugar together until fluffy. Add eggs and vanilla, and mix well. Add well-drained pineapple to mixture. Stir in flour, salt, and baking soda. Add chopped pecans. Drop teaspoonfuls onto greased cookie sheet.

Bake at 350 degrees for 12 to 15 minutes or until golden brown.

Grace L. Milos Denton

PUMPKIN DELIGHT MAGIC BARS 1 11-ounce package vanilla wafers 1/2 cup butter, melted 3 ounces cream cheese, softened 1 can (14-ounces) sweetened condensed milk 1/2 teaspoon pumpkin pie spice 1 can pumpkin 1/2 cup flaked coconut 1 cup white baking chips 1 cup dried cranberries 1 cup chopped pecans Preheat oven to 350 degrees. Place

vanilla wafers in a food processor; pulse until coarse crumbs form. Drizzle with melted butter and pulse until blended.

Press into bottom of a greased 9x13-inch baking pan. In a bowl, beat cream cheese, milk, and pumpkin pie spice until smooth; beat in canned pumpkin. Pour over crust.

Layer with coconut, baking chips, cranberries, and pecans. Bake 45 to 55 minutes or until golden brown. Cool in pan on a wire rack for 10 minutes. Loosen sides from pan with a knife and cool completely. Cut into bars. Refrigerate leftovers.

Name Withheld

SOPAPILLA CHEESECAKE 2 cans 8-count crescent rolls 3 8-ounce packages cream cheese, softened 1-1/2 cups of sugar 1 teaspoon vanilla Topping: 1 stick butter, melted 1/2 cup sugar 1 heaping teaspoon cinnamon Preheat oven to 350 degrees. Spread one can crescent rolls on bottom of 9x13-inch pan. Mix 1-1/2 cups sugar, vanilla, and cream cheese. Spread mixture over crescent rolls. Spread other can of crescent rolls over mixture. Pour melted butter over top and spread 1/2 cup sugar and cinnamon on top. Bake 30 minutes.

Serve warm or cold. Serves 10.

Stacy Rushing Sanger

SOUR CREAM SUGAR COOKIES 1 cup shortening

1 cup sugar 1 egg 1 cup sour cream 1-1/2 teaspoons vanilla 4 cups flour 1-1/2 teaspoons baking soda 1/4 teaspoon salt Frosting: 1 cup butter, softened 9 cups confectioner’s sugar 3 teaspoons vanilla 2/3 to 3/4 cup milk Paste food coloring Preheat oven to 350 degrees. Lightly grease baking sheets with nonstick cooking spray. In large mixing bowl, cream shortening and sugar until fluffy; beat in eggs, sour cream, and vanilla. In another bowl, combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for one hour or until the dough is easy to handle.

On a lightly floured surface, roll dough to 1/4-inch thickness. Cut with floured cookie cutters. Place 1-inch apart on prepared baking sheet. Bake for 8 to 10 minutes or until set. For frosting, in large bowl, cream butter until light and fluffy.

Beat in confectioner’s sugar and vanilla.

Add enough milk to achieve desired consistency. Tint with food coloring, if desired.

SUGAR COOKIES (TEA CAKES) 2/3 cup shortening 3/4 cup sugar 1 egg 1/2 teaspoon vanilla 2 cups flour 1-1/3 teaspoons baking powder 1/4 teaspoon salt 4 teaspoons milk Preheat oven to 375 degrees. Thor-

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Holiday Traditions

oughly cream shortening and sugar. Add egg and beat until mixture is light and fluffy. Add vanilla; mix thoroughly. Sift dry ingredients and stir into creamed mixture, together with milk. Put small balls of dough on greased cookie sheet. Flatten with bottom of a glass dipped in sugar.

Bake approximately 10 minutes until lightly browned.

Dolores Vann Denton

WACKY CAKE 1-1/2 cups flour 1 cup sugar 1/4 cup cocoa powder 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla 1/3 cup vegetable oil 1 Tablespoon vinegar 1 cup water (Cake uses no eggs or milk) Preheat oven to 350 degrees. Mix dry ingredients. Add liquids and mix well.

Bake in a greased and floured 9-inch square pan for 25 to 30 minutes. Cake is done when toothpick inserted into middle comes out clean. Let cake cool. Frost with chocolate frosting. Serve warm or cool.

Leona Bowshier Ponder

ADULT GRASSHOPPER PIE 1 cup whole milk 8 Tablespoons crème de menthe 4 Tablespoons crème de cacao 1 pint heavy whipping cream 48 marshmallows cut into halves 1 chocolate crumb pie shell

Holiday Traditions

(crush chocolate wafers and mix with 3 Tablespoons melted butter) Heat milk, add marshmallows. Remove from heat when marshmallows have melted, stir in crème de menthe and crème do cacao. When cooled, gently fold in whipped cream. Pour into pie shell.

Keep in freezer until ready to serve.

Serves 6 to 8.

Wanda L. Gibson Denton

ANDES MINT DARK CHOCOLATE COOKIES 1 box Betty Crocker Super Moist Dark Chocolate cake mix 1/2 cup vegetable or canola oil 2 eggs 1 bag Andes Mint baking chips (10-ounces) or chopped Andes Mints Combine cake mix, eggs and oil in a large bowl. Stir in Andes chips. Drop onto ungreased cookie sheet in round balls.

Bake at 350 degrees for 8 to 9 minutes.

Elaine Wittman Denton

ANDY’S PECAN PIE BARS Crust: 1 box yellow cake mix 1 stick butter, melted (don’t substitute) 1 large egg Filling: 3/4 cup dark corn syrup 1/4 cup brown sugar, packed 2 large eggs 1 Tablespoon butter or vanil-

la extract 1-1/2 to 2 cups pecans Preheat oven to 350 degrees. Place cake mix, butter, and eggs in a bowl and beat for 2 minutes with an electric mixer.

The dough will be thick. Press into the bottom and halfway up the sides of a 9x13-inch baking pan, or two 8x8-inch baking pans. Bake until puffy, 16 to 20 minutes. Meanwhile, in the same bowl, place corn syrup, eggs, brown sugar, and butter extract. Blend 1 minute. Fold nuts into mixture. Pour evenly over baked crust.

Bake 22 to 25 minutes until light brown and filling just starts to set. Cool 30 minutes before cutting. Serve warm or cold. About 24 bars.

Andy Walters Denton

APPLE DUMPLINGS 2 cans of crescent rolls 21 ounce can of apple pie filling 2 1/2 cups water 1 1/2 cups sugar 1/2 stick butter 1 teaspoon vanilla 4 Tablespoons cinnamon 4 Tablespoons sugar 13x9x2 inch baking dish Preheat oven to 350 degrees. Lay 10 crescent rolls our flat, spoon on 1 spoon of filling, fold over remaing crust, pinch tightly shut, place in pan, repeat with other can rolls. In stew pot mix water, sugar, butter and vanilla heat until butter is melted.

Pour over dumplings, sprinkle with cinnamon and sugar bake at 350 for 30-45 minutes. Serves 20 Janie Walters Denton

BANANA SPLIT CRUMB CAKE 1/2 cup margarine or butter, softened 1/2 cup sugar 2-1/2 cups graham cracker crumbs 2 (8-ounce) packages cream cheese 2 cups sugar 4 large bananas 1 (20-ounce) can crushed pineapple, drained 1 (9-ounce) non-dairy whipped topping 1/2 cup pecans, chopped 1/2 cup cherries Preheat oven to 350 degrees. Mix together the butter, 1/2 cup of sugar, and graham cracker crumbs. Reserve 1/4 cup of this mixture. Press remaining mixture in bottom of oblong sheet cake pan.

Cream together cream cheese and 2 cups sugar. Spread over cracker crumbs. Slice bananas over mixture. Spread pineapple over bananas. Cover with whipped topping, pecans, cherries, and remaining crumb mixture. Chill and serve.

Vonda Hawk Denton

B’S CHERRY PIE 2 unbaked pie crusts 1 large can of cherry pie filling 2 to 3 Tablespoons sugar Ice cream or Cool Whip Preheat oven to 350 degrees. Thaw pie crusts. Pour pie filling in one crust, cover with the other crust. Pinch crusts together to seal them. With fork, poke little holes evenly all over top crust. With tines of fork, go around edges of sealed crust to make X-s. Bake according to

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package directions. Sprinkle hot pie with sugar. Serve topped with Cool Whip or ice cream.

H.B. Bruedigam Roanoke

B’S FRUIT SALAD 1/2 watermelon, cubed 1 fresh pineapple, cubed 1 small cantaloupe, cubed 1 bunch seedless grapes 1 large container vanilla yogurt Place all the fruit in one bowl. Cover with plastic wrap and chill well. Put yogurt in another bowl. Allow guests to serve themselves, using yogurt as topping or for dipping. Keep refrigerated.

H.B. Bruedigam Roanoke

BUTTERMILK CAKE 1 cup shortening 1 cup buttermilk 1/2 teaspoon salt, added to flour 2 cups sugar 3 cups flour 1/2 teaspoon baking soda, added to buttermilk 4 eggs 1 teaspoon lemon flavoring 1 teaspoon orange flavoring Cream sugar and shortening. Add eggs. Add half milk and half flour; beat one minute. Add rest of milk and rest of flour. Beat two minutes.

Bake one hour at 350 degrees in large Bundt pan that has been greased and floured. Serves about 8.

Barbara Dotson Denton

CHERRY CHEESE PULL-PART 1 cup chopped pecans 4 ounce cream cheese 2 Tablespoons sugar 1/2 teaspoon vanilla Frozen bread dough 1 can cherry pie filling Preheat oven to 350 degree. Add cream cheese, sugar, vanilla together and set aside. Place cherries and pecans into a butter bundt pan. After dough rises, cut into 20 pieces. Roll out each with a rolling pin. Add cream cheese mixture. Add close. Place two rows on top of cherries.

Elaine Wittman Denton

CHOCOLATE ICED PEPPERMINT CREAM LADYFINGERS 1 (3.4-ounce) box French vanilla instant pudding and pie filling 1-1/2 cups whole milk 1/2 teaspoon peppermint extract 1/2 cup dark chocolate morsels 1/3 cup heavy cream 48 soft sponge ladyfingers Garnish: Crushed soft peppermint candy Prepare pudding according to package directions, using milk and peppermint extract. Set aside. Place chocolate morsels in a heat-proof bowl. Set aside. In a small saucepan, heat cream until very hot, but not boiling. Pour over chocolate morsels. Let sit for one minute, and then whisk until chocolate is melted and smooth. Set aside. Spread one tablespoon pudding on surface of ladyfingers, using

only half of the ladyfingers. Top each with the other ladyfingers, rounded side up.

Spread 1 teaspoon warm chocolate mixture over the top of the ladyfingers.

Garnish with peppermint. Serve immediately or refrigerate until ready to serve.

Serves 24.

Beverly Hubbard Boyd Denton

CHOCOLATE HAZELNUT SHORTBREAD TARTLETS 1/3 cup dark chocolate morsels, melted 1/4 cup chocolate hazelnut spread (Nutella) 8-ounces mascarpone cheese 24 mini shortbread tart shells Garnish: Finely chopped toasted hazelnuts In a medium bowl, combine melted chocolate and chocolate hazelnut spread, stirring vigorously with a spoon until smooth and creamy. Add mascarpone cheese, stirring to incorporate. Place mixture in a piping bag fitted with a small closed star tip (Wilton #30). Pipe mixture evenly into tart shells. Garnish with chopped hazelnuts. Refrigerate 30 minutes or until needed. Makes 24 tartlets.

Beverly Hubbard Boyd Denton

CINNAMON-ALMOND BRITTLE 1 cup sugar 1 cup karo 1 cup sliced almonds

1/2 teaspoon salt 1/2 teaspoon cinnamon 1 teaspoon vanilla 1 teaspoon butter 1 teaspoon baking soda Lone a large baking sheet with foil and coat with nonstick baking spray.

Combine sugar and karo and almonds, and salt. Microwave on high for 6 minutes stirring every 2 minutes scraping bottom of bowl, add cinnamon, vanilla, and butter and microwave for 3 minutes.

Stop to stir on occasion. Stir in soda, it will become foamy. Pour mixture onto baking sheet. Spread candy to 1/4 inch thick. Let cool. Break into pieces Joy Moore Sanger

COCONUT BALLS 1 White cake mix 1 cup coconut 1 container of vanilla frosting White chocolate chips 1/4 of a bar of parfin Preheat oven to 350 degrees. Bake white cake as directed and add cup coconut. Bake at 350 degrees in a 28 inch cake pan. Once cake is done put cake in large bowl and add 1 container of vanilla frosting and beat till like a paste.

Cool then make them into balls. Dip in white chocolate chips and parfin(melted).

Then in rest of coconut. Place on wax paper. Serves 4 dozen Waunita Griffin Krum

COCONUT MACADAMIA NUT PIE 1 homemade pie crust

We Lay Quality At Your Feet 1815 N. Elm Street, Denton 940-382-3232

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KM

Holiday Traditions

1 can 15 ounce cream of coconut 2 boxes (3 ounces each) cook-and-serve vanilla pudding mix 1 3/4 cups milk 1 jar (4 ounces) macadamia nuts, coarsely chopped(about 3/4 cups) 1 1/2 cups heavy cream 2/3 cups shredded coconut, toasted Preheat oven to 450 degrees. Place piecrust into 9-inch pie plate and crimp edges. Bake at 450 degrees for about 10 minutes or until golden brown. Cool completely. Reserve 3 Tablespoons of the cream of coconut in a medium-size saucepan, mix remaining cream of coconut, pudding mix and milk. Cook over medium-heat, stirring constantly, until mixture comes to a full bowl and is very thick, about 18 minutes. Take off heat and stir in half of the nuts. Pour filling into the cooled pie crust and regridgerate for 2 hours. Whip cream and reserved 3 tablespoons of cream of coconut to stiff peaks. Spread over top of pie. Top with remaining nuts and toasted coconut.

Refrigerate at least three hours or overnight before serving.

Vonda Hawk Denton

COFFEE “BREAKFAST HONEY BUN” CAKE 1 box yellow cake mix 1 cup sour cream 3/4 cup soft butter or oil 4 large eggs Filling: 1/2 cup honey 1/2 cup brown sugar, packed

2 Tablespoons cinnamon Glaze: 2 cups powdered sugar 1 teaspoon vanilla 1/3 cup milk Preheat oven to 350 degrees. Butter a 9x13-inch baking pan (or two 8x8-inch).

Set buttered pan in oven. In mixing bowl, place cake mix, sour cream, butter and eggs. Blend for 3 minutes on medium for a thick, smooth batter. Pour into baking pan. Mix honey, brown sugar and cinnamon; drizzle across batter. With fork, swirl slightly through batter. Bake 40 minutes.

Remove from oven. Mix the glaze ingredients together and pour on top of hot breakfast cake; spread and cover top completely. Garnish with nuts, if desired.

Cool 20 minutes. Serve warm.

Andy Walters Denton

DUNKING PLATTERS 2 cups margarine or butter, melted 2 cups brown sugar, packed 2 cups granulated sugar 4 eggs, beaten 2 teaspoons vanilla 2 cups oatmeal 2 cups corn flakes 4 cups flour 2 teaspoons baking soda 2 teaspoons baking powder 1-1/2 cups raisins 1 cup shredded coconut Blend together margarine and sugars.

Stir in eggs and vanilla. Mix in oatmeal and corn flakes. Sift together flour, soda, and baking powder. Stir into oatmeal mixture. Stir in raisins and coconut. Drop by tablespoonfuls onto ungreased cookie sheet and bake at 350 degrees about 12 minutes. Keep cookies well separated as they spread during baking. Makes about 6 dozen large cookies.

Elaine Wittman

FLOLO’S RICH, FUDGY BROWNIES 1 cup (2 sticks) butter 2 1/4 cups sugar 4 large eggs 1 1/4 cups cocoa powder 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon espresso powder, optional 1 tablespoon vanilla extract 1 1/2 cups all-purpose flour 2 cups semi-sweet chocolate chips Pre-heat oven to 350 degrees. Butter a 9x13-inch baking dish. In small saucepan over low heat, melt butter completely.

Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil. Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder (if using), and vanilla extract. Mix until well combined. Stir in the flour and chocolate chips until well combined; if you want the chocolate chips to stay more “chip-like,” let batter cool for 10 - 15 minutes before adding them to the batter. Spread into prepared pan (batter will be very thick and sticky) and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked.

Cool completely.

Julie Flolo Denton

FRUIT COBBLER 1/4 cup salad oil 1 cup flour 1 cup sugar 2 teaspoons salt 1 cup milk

Canned fruit (cherries, peaches, etc) Preheat oven to 350 degrees. Heat oil in baking dish, sift together next 4 ingreadients and add milk to them. Pour mixture ober hot oil. DO NOT STIR. Pour one regular aixe can of fruit into the mixture. Again DO NOT STIR. Bake at 350 degrees for 45 minutes. Serve warm.

Dolores Vann Denton

GINGERBREAD FOLKS 2 eggs-beaten 1 cup brown sugar 1/3 cup buttered flavored Crisco 1 1/2 cup molasses 2/3 cups cold water 1 teaspoon 7 cups flour 1 teaspoon salt 1 teaspoon cinnamon 2 teaspoons soda 2 teaspoons ginger 2 teaspoons allspice Preheat oven to 350 degrees. Beat eggs, sugar, scrisco, molasses, water and vanilla together. Sift all dry ingredients together well. Mix all together. Cover and chill 2 hours. Roll dough 1/4 inch thick of floured surface. Cut out with ginger man cookie cutter. Place 2 inches apart on lightly greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Cool and ice with favorite frosting and candies if desired. Serves 24 Janie Walters Denton

GRANDMOTHER’S DUMP CAKE) 1 large can cherry, pear, peach, apple, or strawberry pie

ADVANCED EYE CARE CENTER All the doctors and staff at Advanced Eye Care Center wish you a Happy Holiday Season!

2210San SanJacinto Jacinto Blvd., 2210 Blvd.,Suite Suite1 1 Denton,Texas Texas 76205 76205 Denton, 940-382-8000 • 800-375-4555

Holiday Traditions

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filling 1 large can crushed pineapple, drained (optional) 1 box butter recipe cake mix 2 sticks butter or margarine 1 cup chopped nuts (pecans or walnuts) 1 cup flaked coconut (sometimes use little more) Preheat oven to 350 degrees. Spray bottom of 9x13-glass pan with cooking spray. Mix pineapple and pie filling in bottom of pan. Pour dry cake mix over mixture. Melt sticks of butter or margarine and pour over dry cake mix. Top with nuts and coconut. Bake for 35 to 40 minutes, until golden brown. Note: Metal pans don’t come out too well, so use glass pan if you can. Cake can also be made with canned peaches.

Talyn Brown Shady Shores

CHEMICAL-FREE YELLOW CAKE MIX 2 1/2 cups all-purpose flour 2 1/4 cups sugar 1/3 cup instant nonfat dry milk, such as Carnation 2 teaspoons baking powder 1 teaspoon fine salt When ready to bake: Cooking spray 3/4 cup vegetable oil 3 large eggs, at room temperature 1 tablespoon pure vanilla extract When ready to bake: Cooking spray 1 1/4 cup water 3/4 cup vegetable oil 3 large eggs, at room temperature 1 tablespoon pure vanilla extract

For the cake mix: Whisk together the flour, sugar, dry milk, baking powder and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use.

To bake: Preheat the oven to 350 degrees. Line two 9-inch cake pans or oe 9x13-inch pan with parchment. Coat with cooking spray. Whisk 1 1/4 cup water, oil, eggs and vanilla in a large bowl until well combined and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes.

Pour into prepared cake pans. Bake until lightly golden and slightly puffed and a toothpick inserted in the center comes out with a few moist crumbs, 25 to 30 minutes. Let cool in the pans 5 minutes; turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired. For cupcakes: Place liners in pans for 24 cupcakes. Fill each cup 2/3 full.

Bake at 350 degrees until golden, puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting as desired.

Julie Flolo Denton

Top with chocolate syrup. Serves 2.

Wanda L. Gibson Denton

KATHY’S COCONUT CAKE 1 pachage white or yellow cake mix 1 14-ounce can eagle brand sweetened condensed milk 1 8.5-ounce can coco lopez 1 12-ounce carton nondairy whipped topping (cool whip) 1 cup coconut Prepare cake mix and preheat oven according to package directions for a 9z13 inch baking pan. Bake cake as directed.

While cake is baking, combine condensed milk and coco lopez; mix well.

Poke holes in cake with a fork while cake is still hot pour liquid mixture over.

Cool. Ice with combined cool whip and coconut.

Elaine Wittman Denton

ICE CREAM IN A ZIPLOC BAG

MIRACLE MARGARITA FLAN CAKE

3 Tablespoons sugar 1/2 cup whole milk 1/2 cup heavy cream 1/2 teaspoon vanilla extract Ice cubes Rock salt 1 (1-quart) thick plastic storage bag with zip closure 1 (1-gallon) thick plastic storage bag with zip closure Place sugar, milk, cream and vanilla in quart bag and seal. Place inside gallon bag, add ice cubes and rock salt; seal.

Toss bags back and forth for 10 minutes.

1 (14-ounce) can sweetened condensed milk 1 (12-ounce) can evaporated milk 3 eggs 3 Tablespoons Grand Marnier (may substitute sweetened orange juice and 1 Tablespoon sugar) 1 teaspoon very finely grated orange zest Vegetable oil cooking spray 1/2 cup cajeta (Mexican

caramel sauce) or caramel ice cream topping 1 (18.25-ounce) box butter recipe cake mix, plus ingredients called for on box 1/2 cup gold tequila (may substitute ginger ale) 1 teaspoon very finely grated lime zest 1 cup sweetened flaked coconut Preheat oven to 325 degrees. In a large bowl, whisk the sweetened condensed milk, evaporated milk, eggs, Grand Marnier, and orange zest together. Set aside. Generously spray a 12-cup Bundt pan with vegetable oil spray. Spread the cajeta or caramel sauce in the bottom of the pan. Set aside. Prepare the cake mix according to the package directions, substituting the 1/2 cup tequila for 1/2 cup of the required water, and adding lime zest. Fold coconut into cake batter. Pour the batter on top of the cajeta in the pan.

Gradually pour the milk mixture over the batter, DO NOT STIR (the milk mixture will sink and the batter will rise).

Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for 15 minutes. Unmold onto a serving place. Let cool completely. Makes 12 to 14 servings.

MOTHER’S APPLE CRISP 2-1/2 sticks of butter 2 large cans of apple pie filling 1 1/2 cups brown sugar 1/2 cup sugar 1/2 cup flour 2 cups instant oats 2 Tablespoons cinnamon 1 cup raisins (optional) Ice cream or cool whip

Merry Christmas!

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Holiday Traditions

(optional) Preheat oven to 375 degrees. Melt 1 stick of butter in 3-4 quart sized baking pan. Pour in 2 cans of apple pie filling and set aside. In a large mixing bowl stir brown and regular sugar, flour, oats, cinnamon and raisins together. Cut 1-1/2 sticks of melted butter into dry mixture until somewhat crumbly. Top the entire pan with crumb mixture. Bake at 375 degrees until brown. Top with ice cream or cool whip. Serves 6.

Lilly Bruedigam Roanoke

MOTHER’S APRICOT FRIED PIES 2 cups flour 3/4 teaspoon salt 2 teaspoons baking powder 2-1/2 teaspoons sugar 6 Tablespoons butter flavored Crisco 1/2 cup milk 2 Tablespoons milk 1 quart Apricot Preserves 2 cups oil 1/2 cup sugar (optional) Sift flour, salt, baking powder and sugar together in a mixing bowl. Cut Crisco into dry mixture; mix in 1 cup and 2 Tablespoons of milk.

Set in freezer for approximately 30 minutes. Place egg sized ball of dough on floured surface and roll.

Fill one side of dough with preserves, fold over in half and seal edge with a fork.

Fry until golden brown and drain on paper towels. Immediately sprinkle sugar or glaze.

Lilly Bruedigam Roanoke

MOTHER’S PINEAPPLE PUDDING PIE 2 shortbread bookie readymade pie crust 1 (15-ounce) can of crushed pineapple packed in heavy syrup, drained well 2-1/2 cups half and half or milk, cold 1 large box Jell-O instant pudding mix, vanilla 1 tub of Cool Whip Pour pineapple in colander to drain. In mixing bowl, pour cold milk and pudding mix. Mix until set. Add well-drained pineapple. Stir well. Pour into pie crusts evenly. Top with Cool Whip. Chill until ready to serve.

Store in refrigerator. Note: May be served as pudding without the pie crusts.

Lilly Bruedigam Roanoke

NO BAKE COOKIES 1 stick margarine or butter 2 cups sugar 1/2 cup cocoa Pinch salt 1 teaspoon vanilla 1/2 cup milk 1/2 cup peanut butter Combine first six ingredients in saucepan and cook 5 minutes. Stir in peanut butter. Remove from heat and add oats. Mix well.

Drop from teaspoon onto waxed paper. Let cool. Makes 24 cookies.

Gretchen Arrant Denton

ORANGE SLICE CAKE

PUMPKIN PECAN PIE

1 cup butter, softened 2 cup sugar 4 eggs ½ cup buttermilk 3 cups flour 1 teaspoon soda 1 teaspoon salt 1 pound orange slice candy, chopped 8-ounce dates, chopped 3 ¼-ounce coconut 1 ½ cups chopped pecans ½ cup flour 1 cup orange juice 2 cup confectioners’ sugar Preheat oven to 325 degrees. Grease and flour a Bundt pan. Cream butter and sugar in mixing bowl until light and fluffy.

Beat in eggs and buttermilk. Add 3 cups flour, soda, and salt; mix well. Toss candy, dates, coconut, and pecans with ½ cup flour in bowl, until well coated. Add to cake batter, mix well. Spoon into greased and floured Bundt pan. Bake for 1 hour and 45 minutes. Blend orange juice and confectioners’ sugar in small bowl. Pour over hot cake. Cool in pan. Serves 12.

Elois Brown Shady Shores

1 egg, lightly beaten 1 cup solid pack pumpkin 1/3 granulated sugar 1 teaspoon pumpkin pie spice 1 unbaked 9 inch (4 cup volume) pie shell 2/3 cup light corn-syrup 2 eggs, lightly beaten ½ cup granulated sugar 3 Tablespoons vanilla extract 1 cup pecan halves Preheat oven to 350 degrees.

For pumpkin layer: combine egg, pumpkin, sugar and pie spice in medium bowl. Spread over bottom of pie shell.

For pecan layer: Combine corn syrup, eggs sugar, butter and vanilla in same bowls; stir in pecans. Spoon over vanilla in same bowl; stir in pecans. Spoon over pumpkin layer.

Cool on wire rack.

Vonda Hawk

PEANUT BUTTER PIE

12 ounce bag semi-sweet chocolate chips 1 can eagle brand milk 2 Tablespoons butter 2 cups dry roasted peanuts 10 1/2 ounce package mini marshmallows In the top of a double boiler over boiling water melt morsels with sweetened condensed milk and butter. Remove heat. In large bowl combine nuts and marshmallows. Fold in chocolate mixture. spread over wax paper lines 13x9 inch pan. Chill 2 hours or until firm, remove from pan, peel wax paper, cut into

1 cup peanut butter, crunchy or creamy 8-ounces cream cheese 16-ounces Cool Whip 1-1/2 cups powdered sugar 1 prepared Graham cracker crust Mix all ingredients together well and pour into prepared crust. Refrigerate for a minimum of 8 hours. Serves 8.

Shirley Musgrave Denton

ROCKY ROAD SQUARES

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squares.

Elaine Willman Denton

SOUR CREAM APPLE BUCKLE 1 box yellow cake mix 4 Tablespoons real butter, melted 2 large eggs 2 Tablespoons cinnamon, divided 1 large can of apple pie filling (5 cups); may use any flavor 1/2 cup packed brown sugar 1/2 cups raisins 1/2 cup roasted pecans, optional Topping: 1 cup sour cream 1 large egg, beaten 1 Tablespoon vanilla Preheat oven to 350 degrees. Butter and flour a 9x13-inch (or larger) pan. Place cake mix, butter, eggs and 1 Tablespoon cinnamon in large mixing bowl; blend for one minute, batter will be sticky. With wet fingers, press evenly in bottom of pan. Pour the can of pie filling over batter.

Evenly sprinkle brown sugar, raisins, remaining Tablespoon of cinnamon, and pecans. Set aside.

In small bowl whisk or stir sour cream, beaten egg, and vanilla. Drizzle over mixture in pan. Bake 45 to 50 minutes, until topping looks firm and cake springs back when touched. Remove from oven and cool 20 minutes before cutting.

Makes about 20 small servings.

Andy Walters Denton

STRAWBERRY SHORTCUT CAKE 1 cup miniature marshmallow 2 cups (2 10 ounce packages) frozen, sliced strawberries in syrup, completely thawed 1 package (3 ounce) strawberry flavored gelatin 2 1/4 cups all purpose flour 1 1/2 cups sugar 1/2 cup solid shortening 3 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 teaspoon vanilla 3 eggs Preheat oven to 350 degrees. Grease bottom only of a 13x9 inch baking pan, sprinkle marshmallows evenly over bottom of pan. Thoroughly combine strawberries and syrup with dry gelatin.

Set aside. In large mixing bowl, combine remaining ingredients. Blend at low speed until moistened. Beat 3 minutes at medium speed, scraping sides of bowl occasionally. Pour batter evenly over marshmallows in pan. Spoon strawberry mix over batter. Bake at 350 degrees for 45-50 minutes until golden brown.

Elaine Wittman Denton

SWEET POTATO PIE 9-inch pie crust 2 3/4 pounds sweet potatoes 4 Tablespoons softened butter 1/3 cup sugar 3 eggs 1/3 coconut milk 1 1/4 teaspoons cinnamon

3/4 teaspoons salt 1/4 teaspoons cloves 1 large egg beaten with 1 Tablespoon water Sugar for sprinkling Preheat oven to 350 degrees. Bake potatoes til soft, peel and mash. Mix with rest of ingredients and bake at 350 degrees for about an hour. Serve with unsweetened whipped cream.

Don Vann Denton

TURTLE CAKE 1 package german chocolate cake mix 14 ounce package carmels 1/2 cup evaporated milk 1/2 cup butter 1 cup chocolate chips 1/2 cup chopped nuts Preheat oven to 350 degrees. Mix cake as directed on box. Pour half of batter into a 9x13 inch pan. Bake for 15 minutes. Melt carmels, butter, and milk together in microwave.(stir until smooth) Pour this over baked cake. Sprinkle chocolate chips and nuts on top, pour remaining batter on top and bake another 20 minutes.

Elaine Wittman Denton

WANDA’S SHEET CAKE 2 cups sugar 1-3/4 cups flour 1-1/2 teaspoons baking soda 1-1/2 teaspoons baking powder 1 teaspoon salt 2 eggs, beaten 1 cup milk (whole)

1/2 cup vegetable oil 2 Tablespoons vanilla 1 cup hot coffee 1/2 cup chopped pecans Preheat oven to 350 degrees. Combine dry ingredients in large bowl. Add eggs, milk, oil, vanilla extract, and coffee; beat on medium speed for two minutes.

Pour into 9x12-inch oiled pan. Bake 30 35 minutes until wooden toothpick inserted into center of cake comes out clean. Cool before frosting.

Frosting: Melt 1 stick butter; add 2/3 cup cocoa, stir in 3 cups powdered sugar, 1 teaspoon vanilla extract, and 1/2 cup milk. Serves 8 - 10.

Wanda L. Gibson Denton

YUM YUM CAKE 2 cups sugar 2 cups flour 2 teaspoons baking soda 1/2 teaspoon salt 2 eggs 1 teaspoon vanilla 1 large can (40-ounces) crushed pineapple Preheat oven to 350 degrees. Grease an 11-1/2x8-inch pan. Mix all ingredients and bake 30 minutes. Makes 24 squares.

Icing: 1 cup sugar 1 stick margarine 1 small can evaporated milk 1 cup coconut 1 cup pecans Mix sugar, margarine, and evaporated milk in saucepan on medium heat. Boil about 5 minutes and add coconut and pecans. Pour over warm cake.

Reni Moore Pilot Point

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Meats

GLUTEN FREE CHICKEN FRIED STEAK 1 package of cube steak (4 pieces) 2 eggs 1 cup milk 2 cups coconut flour 2 cups coconut oil Salt and pepper to taste Salt and pepper the cube steak. In a small casserole dish, whisk eggs and milk.

Put flour in a separate casserole dish. In a large skillet, melt and heat coconut oil over medium heat. Dip cube steak, one piece at a time, in milk/egg mixture and dredge in flour. Add coated cube steak to skillet carefully, one piece at a time. Cook until golden brown and cooked through.

Serves 4.

Susan Washington Denton

QUICK SHRIMP WITH PASTA 8-ounces uncooked linguini or fettuccine 2 Tablespoons butter 1 Tablespoon olive oil 1 pound raw shrimp, peeled and deveined 2 to 4 garlic cloves, minced 3/4 cup sour cream 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup grated Parmesan or Romano cheese 1 teaspoon sliced green onions Cook pasta according to package

directions and drain. Heat butter and olive oil in large skillet over medium heat; add shrimp and garlic; cook until done. Stir in sour cream, salt, and pepper. Remove from heat and add cheese. Serve over pasta with additional cheese. Sprinkle green onions on top.

TILAPIA FILLETS 4 to 6 tilapia fillets 2 Tbsp paprika 2 teaspoons salt 2 teaspoons lemon pepper 1-1/2 teaspoons garlic powder 1-1/2 teaspoons ground red pepper 1-1/2 teaspoons dried crushed basil 1 teaspoon onion powder 1 teaspoon dried thyme 1 cup butter, melted Heat skillet on high for five minutes.

Mix all seasoning ingredients in bowl. Dip fillets in melted butter and cost with seasonings.

Place fillets in hot skillet and cook 2 minutes on each side.

TURKEY PUFF PANCAKE 3 Tablespoons butter 2 large eggs 3/4 cup milk Dash of cayenne pepper 3/4 cup flour Gravy Topping: 2 Tablespoons butter 3/4 cup sliced fresh mushrooms 1 small onion chopped 2 Tablespoons all-purpose flour 3/4 cup turkey or chicken

broth 1/4 cup milk 2 cups shredded cooked turkey 1/4 teaspoon salt 1/4 teaspoon pepper 2 Tablespoons grated Parmesan cheese Preheat oven to 400 degrees. Place 3 Tablespoons butter in a 9” pie plate. Place in oven 3 to 4 minutes or until melted. In a small bowl whisk eggs, milk, and cayenne pepper. Whisk flour into egg mixture until blended. Pour into prepare pie plate. Bake for 18 to 20 minutes until golden brown and center is set. In a large skillet, heat 2 Tablespoons butter. Add mushrooms and onions; cook 4 to 6 minutes until tender. Stir in flour; gradually add broth and milk. Bring to a boil and stir 1 to 2 minutes until thickened. Stir in turkey, salt and pepper. Cut pancake into wedges and spoon turkey gravy over wedges. Sprinkle with parmesan cheese.

Serve immediately. Serves 4.

BEEF TACO SKILLET 1 pound ground beef 1 can (10 3/4 ounce) tomato soup 1/2 cup salsa 1/2 cup water 6 flour tortillas (6 inch) cut into 1- inch pieces 1/2 cup shredded cheddar cheese Cook beef in 10-inch skillet until well browned, stirring to break up meat. Pour off fat. Stir in soup, salsa, water, tortillas.

Heat to a boil. Reduced heat to low and cook for 5 minutes. Stir. Top with cheese.

Serves 4.

CHICKEN DUMPLINGS 1 chicken 1 buttermilk biscuits Broth from chicken Salt and pepper to taste Flour for rolling biscuits Cook chicken until meat falls loose from bones. Try to have at least 2 quarts of chicken broth. Remove chicken broth.

Roll out 1 can of biscuits as thin as you can. Take a sharp knife and cut dough into long short stripes, once piece at a time, stretch across 4 fingers strips, one piece at a time into hot broth, barely boiling. Serve in a large bowl with ladle.

Vonda Hawk Denton

CHILI, TEXAS STYLE 3 pounds chili meat 2 large onions 1 (15ounces) can tomato sauce 1 cup water 1 teaspoon Tabasco sauce 4 heaping Tablespoons chili powder 1 heaping Tablespoon oregano 1 teaspoon cumin 1 garlic clove, pressed 1 teaspoon salt Black pepper to taste 1 teaspoon cayenne pepper 1 level teaspoon paprika 1 dozen red peppers, chopped 2 Tablespoons flour Water Sear meat and onions until meat is gray. Add tomato sauce and 1 cup water to searing meat and onion mixture. Add Tabasco sauce, chili powder, oregano, cumin, garlic, salt, pepper and cayenne pepper, paprika, red peppers, and Serrano

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Holiday Traditions

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chili peppers. (scrape seeds from peppers to reduce hot taste) simmer for 1 hour and 15 minutes. Make a thickening by mixing flour and water, and chili. Simmer and additional 30 minutes.

Vonda Hawk

CORNY DOGS AND ONION RINGS 1 package of cornbread mix 3/4 cup of flour and 1-1/2 cup of milk 2 tablespoons of sugar 2 tablespoons of oil 2 large onions-sliced and separated 2 eggs 1 cup of milk –for onions 1 pound of hot dogs 2 cups cooking oil 1 large frying pan In large bowl mix cornbread mix, flour, 1 1/2 cup milk, surag, oil and eggs.

Stir until smooth. Cut onion into slicesseparate into rings. Soak in 1 cup milk, in separate bowl- let set. Pour cooking oil in pan, heat until hot. Dip each hot dog I smooth mixture drop into hot oil and fry until golden brown. Drain milk from onions, dip into mixture and drop into hot oil and fry until golden brown. Drain on paper towel.

Janie Walters Denton

DELICIOUS PEPPER STEAK 1 pound flank steak 3 Tablespoons lite soy sauce 1 Tablespoon Chinese rice wine or dry sherry 2 teaspoons cornstarch

1/2 teaspoon sugar 1 1/2 tablespoons vegetable oil, divided use 4 medium green or yellow bell peppers, cored, seeded and cut in 1/2-inch squares (about 3 cups) .5 slices of (1/8 inch thick) peeled fresh ginger root.

Using a sharp knife, trip excess fat from the flank steak. Cut steak lengthwise into stripes about 1 1/2 inches wide. Then cross wise into 1/4 inch slices. In a large bowl, combine soy sauce, rice wine, cornstarch and sugar. Add steak and toss to coat. In a large wok or heavy skillet, heat 1/2 Tablespoon olive oil over high heat. Add peppers (turn heat to medium if wok starts to smoke)stir-fry the peppers for 3 to 4 minutes, until tender but still crisp. Add ginger to the pan and stir-fry for 15 seconds. Add the remaining oil, then add the steak, and stir-fry over high heat for 2 to 3 minutes. Remove the ginger slices with tons and discard.

Return peppers to the pan and cool for 1 minute to warm through.

Vonda Hawk

GREEK STYLE CHICKEN SKEWERS 3/4 cup reduced fat yogurt, plain 1 Tablespoon lemon juice 1 Tablespoon olive oil 1 teaspoon poultry seasoning 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon lemon peel 1/4 teaspoon onion powder 1/4 teaspoon pepper 1 pound boneless, skinless chicken breast, cut into strips.

In a bowl mix all ingredients. Refrigerate for 10 minutes. Remove chicken from

est.

1987

Denton’s Original

marinade; discard marinade. Thread chicken onto eight skewers. Moisten a paper towel with cooking oil and lightly grease cooking rack of grill. Grill chicken over medium heat (or broil) 4 minutes until chicken is no longer pink, turning once during cooking time.

Joy Moore Sanger

HONEY MUSTARD BACON WRAPPED CHICKEN TENDERS 2 pounds of chicken tenders 1 pound bacon 1/3 cup raw honey 1 Tablespoon Dijon mustard 2 teaspoons fresh chopped thyme 1 teaspoon paprika Juice of half a lemon 1 Tablespoon orange zest 1/2 teaspoon black pepper Pinch of salt Preheat oven to 350 degrees. Wrap each pice of chicken with apiece of bacon. Place on cookie sheet with sides wthy aluminum foil. Mix together honey mustard, paprika, lemon juice, zest, salt and pepper in a small bowl. Use a pastry brush to coat the tolp of the bacon wrapped chicken with glaze. Bake in oven for about 12 minutes. Flip and brush the remaining glaze on the other side. Bake another 12 minutes.

Elaine Wittman

ITALIAN MEATLOAF 2 pounds good ground chuck (85-90%) 1/2 pound mild (not sweet) Italian sausage 3/4 cup Italian bread

crumbs 1 (5.5-ounce) can of regular V8 Salt and pepper to taste Preheat oven to 345 degrees. Mix ground chuck with sausage in a large bowl. On the side of the mixture in the bowl, pour bread crumbs, 1/3 cup of the V8, and salt and pepper. Now mix all of the ingredients together; don't overwork.

Spray a 6x9-inch loaf pan and put the mixture in, forming a loaf. Pour the remaining V8 on the top of the loaf. Place the loaf pan in the oven for 60 minutes.

Remove the loaf pan and pour off any drippings. Return the loaf pan to the oven for another 40 minutes. Remove the loaf pan, pour off any remaining drippings, and place it on the counter. Cover with foil and let rest for 15-30 minutes. Lift the meatloaf with 2 spatulas, place on a serving plate and slice. Makes 6 to 8 generous slices.

Arlene Bowen Providence Village

MOTHER AND DADDY’S GERMAN STEW 3 pounds cubed beef Black pepper to taste 1 cup flour 1/2 cup cooking oil 3 pounds potatoes – quartered 3 large onions – quartered Salt and pepper to taste 1 -2 pounds baby carrots 2 cups bell peppers (optional) Water Cover meat on both sides with tenderizer, pepper on each side. Roll in flour. In an extra large fry pan pour oil and heat on high-medium until hot. Place all

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Matthew 1:21

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Holiday Traditions

meat in pan and brown on each side.

Turn heat to medium-low. Put lid on and simmer for approximately 20 minutes until done, stir often. Pour in stock pot and add potatoes and onions. Pour 1 cup of water into used fry pan and pour into stock pot. Add carrots, cover with water and stir; boil for 20 minutes. Cover with water if needed and place lid on pot.

Cook on medium until potatoes and carrots are done.

Approximately 10 servings Lilly Bruedigam Roanoke

OVEN-BAKED FRENCH FRIED ONION CHICKEN 6 to 8 pieces of skinned chicken 1 can of cream of chicken soup 8 ounces of milk 2 eggs beaten 2 cups crushed French fried onions Extra can of French fried onion for toppings Onions for toppings Salt and pepper to taste Preheat oven to 425 degrees. Large baking pan with 1 cup of melted butter inside Wash chicken pieces and leave wetmix soup, milk and beaten eggs in large bowl. Dip chicken pieces into mixture, coat with onions, salt and pepper to taste.

Place chicken in pans that has butter in single layer. Bake about 30 minutes.

Serves 6-8 Janie Walters Denton

PECAN CRUSTED BAKED CHICKEN

PORK CHOPS

6 chicken tenders 1/2 cup flour 1 teaspoon paprika 1 teaspoon salt 1/2 teaspoon pepper 2 cup finely chopped pecans 2 eggs-beaten 2 Tablespoons water Butter Dip chicken tenders in beaten egg and water mixture. Dredge in flour mix with salt, pepper, paprika and pepper. Roll in pecans, press firmly. Bake in 9x13x2 inch greased with butter baking dish.

Bake at 325 degrees in oven for 20 minutes, turn chicken and bake another 20 minutes or until done.

Serves 3-4 Wanda L. Gibson

PORK CHOP BROWN RICE CASSEROLE 1 cup uncooked regular brown rice 1 can Campbell's beef broth (condensed) plus water to equal 2 Cups 6 or 7 lean pork chops 1 onion sliced thinly Grease or spray 9x13-inch glass baking dish. Sprinkle rice into dish and add broth (with water). Arrange pork chops on rice and top with onion. Cover with foil and bake approx. 1 hour or until liquid absorbed. Uncover and bake another 10 to 15 minutes to brown.

Delicious with a salad and veggie. Serves 4 to 6.

Grace Johnson Denton

(With Spiced Apples and Onions) 4 pork chops 4 apples, rinsed, peeled, cored, and sliced 2 medium white onions, cleaned and sliced 1 (5.5-ounce) can of apple juice (naturally sweetened) 1/2 Tablespoon cinnamon 1/2 teaspoon allspice 2 Tablespoons olive oil for frying Salt and pepper to family's taste Pat pork chops dry; salt and pepper to family's taste. Add 1 tablespoon oil to large frying pan. Lightly brown pork chops on both sides on medium high heat. Don't cook through. Remove to plate and keep warm. Turn heat down to medium, and add 1 tablespoon oil to frying pan. Lightly salt and pepper onions. Mix them with sliced apples. Sprinkle mixture with cinnamon and allspice. Mix with hands so all are coated. Add to frying pan and cook for about 5 to 7 minutes until they cook down but are not mushy. Add apple juice and turn heat down to medium low. Place chops back in pan and stir so that apples and onions cover the chops. Cover the pan and cook for 10 minutes until chops are tender, but not overcooked. Remove from heat and let rest for a few minutes.

Plate chops to a large platter. Spoon apples and onions on top and sides of pork chops. Serves 4.

Arlene Bowen Providence Village

RED RAIDERS BARBEQUE SAUCE 1 pint vinegar 1 quart cooking oil

16-ounces season salt 28-ounces lemon juice 1 teaspoon cinnamon 1 teaspoon cloves 45-ounces mustard 2 teaspoons allspice 3 bottles Worchester sauce 1 teaspoon red pepper Mix all ingredients together. Serve with barbecued beef brisket Wanda L. Gibson Denton

SHORT RIBS-BEEF 6 pounds beef short ribs Non seasoned meat tenderizer Black pepper 1/2 cup flour 2 cups water 1 cup butter 2 large Reynolds’s cooking bags 3 large roster pans Cover meat with non-seasoned meat tenderizer and black pepper. Broil on each side at 500 degrees till brown. In large cooking bag place flour and shake all over bag. Lay bag in roster pan, pat flour evenly over bottom inside of bag. Put all meat single layer over flour. Rinse broiler pan with water and pour over meat-then same with butter. Cook for 1-2 hours in oven at 350 degrees. Follow cooking directions on bag. Be sure to slit top of bag 4-5 times before cooking. Serves 6 or more.

Andy Walters Denton

SUMMER SAUSAGE 2 pounds lean ground meat 2 Tablespoons mortons tender quick

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1/2 teaspoon garlic powder Pinch of salt 1 1/2 teaspoon liquid smoke Preheat oven to 300 degrees. Mix all ingredients into the two pounds of meat.

Make into 3 or 4 logs and wrap in saran wrap. Refrigerate for 24 hours. Bake for 1 hour in 300 degree oven turn once after 30 minutes for every browning. Cut into slices and serve.

Vonda Hawk

SUNDAY BEEF POT ROAST For Roast: 1 boneless chuck-eye roast, about 3-1/2 pounds McCormick Low Sodium Montreal Steak seasoning 2 tablespoons vegetable oil 1 medium onion, chopped medium 2 carrots, chopped medium 2 Tablespoons fresh ginger, chopped medium or left whole 3 small celery rib, chopped medium 4 medium cloves garlic, chopped medium 1 sprig fresh thyme 1 to 1-1/2 cups water 2 cups dry red wine, such as Cabernet Sauvignon For Vegetables: 3 pounds potatoes, peeled and quartered 1 pound carrots, peeled and chopped 1 large onion, chopped For Gravy 1/4 cup cornstarch 1/2 cup cold water Adjust oven to middle position and heat oven to 300 degrees. Wash and thoroughly pat roast dry with paper towels. Generously sprinkle steak season-

ing all over. In large heavy-bottomed Dutch oven, heat oil on stove over medium-high heat until shimmering but not smoking. Brown roast on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate and set aside. Reduce heat to medium.

Add vegetables for roast to pot: onion, carrot, ginger, and celery, stirring occasionally until they begin to brown, 6 to 8 minutes. Add garlic and cook about 1 minute, being careful not to burn the garlic. Add chicken and beef broths, wine, and thyme. Scrape bottom of pan with wooden spoon to loosen browned bits.

Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast. Bring liquid to a simmer over medium heat, then place large piece of foil over pot and cover tightly with a lid; transfer pot to the oven.

Cook, turning roast every 45 minutes to an hour, until fully tender and falling apart, 3-1/2 to 4 hours. Transfer roast to large plate; tent with foil to keep warm.

Pour liquid into gravy separator to remove grease. To make the vegetables: Heat stove top to medium high heat. Add liquid and remaining vegetables to the pot and bring to a boil. Boil until vegetables are tender, about 20 to 30 minutes.

Remove vegetables from pot with strainer, leaving liquid. To make the gravy: Bring liquid back to a boil. Mix cornstarch with cold water and stir until completely dissolved. Add mixture to the boiling liquid. Stir until thickened; remove from

heat. Serve roast, vegetables, and gravy while still hot. Serves 6 to 8. Note: Cut up all leftover meat and vegetables and combine in a large pot with the gravy to make a wonderful beef stew!

Michelle David Denton

TUNA LASAGNE 2-7 ounces cans tuna 10 ounces can celery soup 1 teaspoon onion salt 1 teaspoon garlic salt 1/2 cup milk 1/4 teaspoon pepper 1/2 teaspoon oregano Grated parmesan cheese Romano cheese lasagna noodles (1 1/2 pound) Preheat oven to 350 degrees. Cook lasagna as directed. Mix soup, milk and dry ingredients. In casserole dish layer alternately noodles, tuna mixture and cheese ending with parmesan and romano cheese Hanci Tollefson Denton

WANDA’S MEATLOAF 1/3 of each, ground beef, veal, sausage 1 egg

1 medium diced onion Un cooked oatmeal to bind 1 small can of evaporated milk 1 can tomato soup (divided use) Salt, pepper, and garlic powder to taste Preheat oven to 350 degrees. In large bowl mix ingredients using ½ can tomato soup, shape mixture into loaf pan. Leave ½ inch between pan and meat mixture to prevent sticking to pan. Spread the remaining ½ can of tomato soup over mix. Bake 40-t045 minutes. Serves 4-6 Wanda L. Gibson Denton

WHITE LIGHTNING CHICKEN CHILI 1 large sweet onion, diced 2 garlic cloves, minced 2 Tablespoons olive oil 4 cups shredded cooked chicken 2 (14 1/2 ounce) cans chicken broth 2 (4.5 ounce) cans chopped green chiles 1 (1/25 ounce) package white chicken chili seasoning mix 3 (16 ounce) cans navy beans Sauté onion and garlic in hot oil in a large dutch oven or medium-high heat for 5 minutes or until onion is tender. Stir in chicken, next 3 ingredients and 2 cans navy beans. Coarsely mash remaining beans and stir into chicken mixture. Bring to a boil, stirring often, cover, reduce heat to medium low and simmer stirring occasionally for 10 minutes.

Elaine Wittman Denton

Merry Christmas!

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Holiday Traditions

Salads

BROCCOLI SALAD 4 cups fresh broccoli florets cut into small pieces 8 slices bacon, cooked crisp and crumbled 1 cup seedless red grapes cut into halves 1 cup raisins 1/4 cup chopped red onion 1 cup chopped pecans or walnuts, toasted 4 Tablespoons sugar 1 Tablespoon apple cider vinegar 1/2 cup mayonnaise Place washed and well-drained broccoli in a large bowl. Add bacon, grapes, onion, and nuts. Prepare the dressing by mixing the sugar, vinegar, and mayonnaise. Pour over broccoli mixture and mix well. Refrigerate for several hours. Stir well prior to serving. Makes 8 servings.

Lola Mills Denton

JELL-O COTTAGE CHEESE 1 3-ounce package orange or strawberry Jell-o 1 16-ounce container cottage cheese (small curd) 1 8-ounce container Cool Whip Mix dry Jell-o with cottage cheese, stir until combined. Add Cool Whip and stir until combined. Can add nuts if desired.

Gretchen Arrant Denton

MACARONI SALAD 3 cups cooked macaroni 3 hard boiled eggs, chopped 1/4 cup chopped pickle or relish 1 Tablespoon grated onion 1/4 teaspoon dry mustard 1/2 cup salad dressing (to moisten) Combine first three ingredients. Toss lightly with remaining ingredients. May add 1 cup canned tuna or salmon, or chopped cooked meat.

Vonda A. Hawk Denton

SUMMER CHICKEN SALAD 6 chicken breast halves 2 Tablespoons lemon juice 1 cup chopped celery 1/4 cup sugar 1/2 to 3/4 cup Hellmann’s mayonnaise Salt and pepper to taste Optional: 1/2 cup dried cranberries or chopped toasted pecans (or both) Cook chicken breasts and dice into small pieces. Combine remaining ingredients together in a large bowl. Add diced chicken to bowl and mix well. Chill. Serve on your favorite bread or on fresh salad greens. Makes 6 servings.

Lola Mills Denton

ASIAN COLESLAW With Sesame Seeds 1 (12-ounce) package of pre-cut coleslaw (cabbage and carrots)

1/2 medium white onion, chopped 1/3 cup rice vinegar 2 Tablespoons light soy sauce 1 teaspoon grated ginger 1 teaspoon toasted sesame oil 2 Tablespoons olive or canola oil 2 Tablespoons sesame seeds Place the cabbage and carrots in a large bowl.

Add chopped onion. In a small bowl, whisk together rice vinegar, soy sauce, ginger, sesame oil, olive oil, and sesame seeds.

Add the dressing mixture to the cabbage mixture. Using two spoons, toss well with until cabbage mixture is thoroughly coated.

Cover and refrigerate.

After 1 hour, toss the coleslaw again.

Transfer coleslaw to a serving bowl.

Cover and refrigerate until ready to serve.

Makes 6 to 8 servings.

Arlene Bowen Providence Village

CRANBERRY SALAD 1 package cranberries, chopped 1 cup sugar 1 large can crushed pineapple, drained 1 cup pecans 1/2 pint heavy whipping cream, beaten until whipped 1/2 bag mini marshmallows In medium bowl, mix cranberries, sugar, crushed pineapple, whipping cream, and marshmallows. Chill about 3 hours. Serves 6 to 8.

Barbara Dotson Denton

CURRIED CHICKEN SALAD With Roasted Carrots 3/4 pounds carrots cut into 1-inch slices 1/4 cup olive oil Salt and pepper to taste 1/2 cup chopped walnuts 2 cups plain yogurt 2 Tablespoons honey 1 Tablespoon cumin 2 teaspoons curry powder 1 teaspoon turnlovic 1/2 teaspoon cardmson 4 cups shredded rotisserie chicken Chopped apricots, prunes, and granny smith apples Preheat oven to 400 degrees. On a rimmed baking sheet toss carrots with 2 Tablespoons of oil and salt and pepper.

Roast for 20 minutes stirring occasionally.

Spread walnuts on ie plate and roast until golden. In a large bowl mix yogurt, honey and spices and 2 Tablespoons oil. Fold in the chicken, carrots, and fruits. Season to taste.

Dan Vann Denton

PEA SALAD 3 cans sweet peas 1 medium onion, chopped 4 dill pickles, chopped 3 hard boiled eggs, chopped 2 Tablespoons vinegar Juice from pickles Salt and pepper to taste 1/4 cup miracle whip Optional: 1/2 cup ham, chopped 1/4 cup celery, chopped Mix peas, onions, pickles, eggs, vinegar, and salt and pepper (to taste).

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Mix well. Add miracle whip. Mix all- may add more miracle whip or vinegar. (if needed to taste) Serve in large bowl.

Serves 8.

Vonda Hawk Denton

PINK SALAD 1 small box strawberry Jell-O 1 small can crushed pineapple, drained 1 large carton small curd cottage cheese 1 cup chopped pecans 1 large container Cool Whip Mix all ingredients in a bowl, EXCEPT Cool Whip. Fold in Cool Whip. Cover and chill in refrigerator for at least eight hours.

Remove from refrigerator. Serve immediately.

Shirley Musgrave Denton

PISTACHIO SALAD 1 (12-ounce) tub frozen whipped topping 1 package instant pistachio pudding mix 1 large can crushed pineapple 1 1/2 to 2 cups miniature marshmallows 1 cup chopped pecans (optional) Thaw the frozen whipped topping.

Mix all ingredients together in a bowl and chill.

Good as a salad or dessert. Makes 6 servings.

Melinda Proctor Denton

QUICK FRUIT SALAD 4 large bananas 14-ounce can mandarin orange slices 10-ounce can chunk pineapple 1/2 cup sugar 1 can cherry pie filling Thinly slice bananas into colander.

Pour mandarin oranges and pineapple over the bananas and let juices drain completely into a large bowl. Add the sugar to the drained juices and stir. Add pie filling and fruit. Mix lightly. Refrigerate for at least four hours. Remove from refrigerator. Serve immediately. Serves 8.

Shirley Musgrave Denton

SPICY SHRIMP, AVOCADO, AND SPINACH SALAD With Bacon Dressing 2 Tablespoons butter 2 Tablespoons olive oil 24 large shrimp, peeled and deveined 1-1/8 teaspoon salt, divided 1/3 cup Thai sweet chili sauce 4 slices thick-cut bacon, cut into small pieces 1 Tablespoon brown sugar 1/4 cup cider vinegar 16-ounces baby spinach 2 ripe avocados, sliced 1 small red onion, sliced into rings Heat butter and olive oil in a skillet.

Put half the shrimp into hot skillet, sprinkle with 1/2 teaspoon salt; sautĂŠ until pink, about three minutes. Put in large bowl. Cook other half of shrimp the same

way and put in bowl with first half. Pour chili sauce over all and stir to coat. Set aside. Meanwhile, fry bacon until crisp; drain on paper towel. Remove all but 2 Tablespoons drippings from skillet, than add molasses, vinegar, 2 Tablespoons water, and 1/8 teaspoon salt. Cover over medium heat until bubbly. Remove from heat. Chop bacon and add to dressing.

Divide spinach among 4 serving plates.

Top with divided avocado and onion slices. Add six shrimp to each plate. Pour a quarter of the dressing over each salad.

Serves 4.

Joy Moore Sanger

TACO SALAD 1 head of iceburg lettuce 2 cups chopped tomatoes 2 cup diced purple onion 2-3 pounds beef meatballs 1 package lowry taco seasoning 1 pound shredded cheddar 1 large jar of pace’s chunky salsa Large bag of Doritos or favorite chips Make meatballs with taco seasoning and broil until done. Add all ingredients together. Decorate with chips, top with salsa.

Janie Walters

TRADITIONAL LEBANESE TABOULEH 1 cup fine-grain bulgur wheat 3 bunches parsley 2-3 bunches green onion

4-5 large tomatoes 6 lemons 2-3 bunches green onions 1/4 cup olive oil 1 cucumber, optional 1/4 cup fresh or 2 tablespoons dried mint Salt and Pepper to taste Cover bulgur wheat with very warm water and soak for at least 5 minutes.

Chop parsley until medium to fine. Chop green onion into small pieces, both white and green parts. Dice tomatoes and cucumber (if using) in small, 1/4" pieces.

Finely chop fresh mint. Place parsley, onion, mint, tomato, and cucumber in large mixing bowl. Squeeze lemons and add juice to parsley mixture. Squeeze water out of bulgur and add to parsley mixture. Add olive oil, salt and pepper and mix well. Add more or less lemon juice to suit your taste. Tastes best if left to sit for a couple of hours. Serve with pita bread and plain yogurt. Makes 6 - 8 one cup servings Michelle David Denton

TROPICAL CHICKEN SALAD 1-2 pounds roasted chickenchopped 1 large purple onion-thin sliced 1-2 cups water chestnutsdrained 1 cup pickles-chopped 1 15 ounce can pineappledrained 1 15 ounce can mandarin oranges-drained 3-4 boiled eggs-chopped 1/2 cup celery-chopped 1 large bottle ranch dressing or 2 cups miracle whip

Wishing you a happy and healthy season.

1-877-THR-WELL | TexasHealth.org/Denton

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In large mixing bowl toss all ingredients except dressing, then add dressing a little as a time until desired amount. Chill.

Andy Walters Denton

Soups

BLACK BEAN CHILI 1 pound ground beef 1 medium onion, chopped 1 can diced tomatoes 2 cans black beans Salt and pepper to taste Chili powder if desired Brown grown beef with onion. Add tomatoes and bring to a boil. Turn heat down and add beans. Simmer 30 minutes to an hour. Serves 4 to 6.

Gretchen Arrant Denton

SENSATIONAL CHICKEN NOODLE SOUP 8 cups Swanson’s chicken broth, any variety 2 medium carrots, peeled and sliced (about 1 cup) 2 celery stalks, sliced (about 1 cup) 1 cup uncooked No Yolks extra broad noodles 2 cups shredded cooked chicken or turkey In a 4-quart sauce pan combine broth, one generous dash of ground black pepper, carrots, and celery and bring to a boil. Stir in the noodles and chicken and reduce heat to medium. Cook for 10 minutes or until the noodles are tender, stirring occasionally.

Serves 8.

Lola Mills Denton

CHILI FOR A CHILLY DAY

ANDY’S GRANDMA SOUP

1 pound ground beef 2 medium cans diced tomatoes 2 medium cans chili beans 1 medium onion, chopped 1 teaspoon garlic powder 2 Tablespoons chili powder Sauté ground beef and onion in a Dutch oven on medium-high heat. Add one teaspoon garlic powder and cook until brown; drain fat. Add tomatoes with liquid and chili beans, also with liquid. Stir in chili powder. Simmer 15 minutes. Serve with crackers, biscuits, or corn bread. 10 servings.

Peggy Worrell Denton

6 to 8 potatoes, peeled and cubed 1 pound box elbow macaroni (or pasta of choice) 2 cups chopped onion, sautéed in butter 1 large can of diced tomatoes 1 extra--large can or two 15-ounce cans of tomato soup 8-ounces milk Salt and pepper to taste Place potatoes in large stock pot. Add salt and pepper to taste. Cover potatoes with water and bring to a boil. Reduce heat and let simmer. Meanwhile, in another pot, cook macaroni in boiling

Teaching Denton over 20 Years

water for 7 minutes. Drain. Add to pot with potatoes. Add onions, tomatoes and soup. Cook until potatoes are tender, stirring often. Add milk, stir and cover.

Turn off heat. Let sit until ready to serve.

Add more salt and pepper if needed.

Serve hot. Goes good with corn bread.

Serves 10 or more.

Andy Walters Denton

BEEF SOUP BURGERS AND GRAVY 3 pounds ground beef 1 cup chopped bell pepper 1-2 cups diced onion 2 eggs beaten 10-ounce bag of sour cream onion Potato chips crushed 3 large cans of cream of chicken soup 1 soup can of milk 1 soup can of water Still together until smooth 2 Tablespoons black pepper Preheat oven to 400 degrees. Combine meat, bell pepper, onion, eggs and crushed chips into a large mixing bowl.

Flatten out 8-12 patties. Broil until done.

Drain excess grease. Place cooked patties into larger baking pan. Pour soup mixture over all meal. Seal with foil, bake for 15 minutes. For thicker gravy, uncover and bake another 15 minutes. Serves 10 or more.

Andy Walters Denton

CABBAGE PATCH SOUP

beef 1 medium onion, chopped 1 small bell pepper, chopped 3 to 4 cups shredded cabbage 1 (14-1/2 ounce) can diced tomatoes Salt to taste 2 (16-ounce) cans kidney beans 1 Tablespoon chili powder Brown ground beef; add onion and bell pepper.

Cover with water and cook on high for 20 minutes. Add other ingredients, cover for 30 to 40 minutes. Make sure cabbage is done. If not you can add a little more water or more tomatoes (I prefer more tomatoes). Serves 8.

Barbara Dotson Denton

CREAMED CORN SOUP 2 cans cream style corn 2 cups water or vegetable stock 1 medium onion, chopped Drops of Tabasco sauce to taste 1 lemon-juice only 2 Tablespoons butter 1 teaspoon salt, to taste 1 ⁄2 teaspoon pepper, to taste 2 garlic cloves, minced 1 ⁄2 cup sour cream Sauté onion in butter for 5 minutes, adding garlic, Tabasco, lemon juice, salt and pepper.

Bring to a boil for 5 minutes. Reduce heat and add sour cream. Simmer for 2 to 3 minutes. Serve hot or cold. Serves 4.

Wanda L. Gibson Denton

1-1/2 pounds lean ground

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HEARTY VEGETABLE SOUP 4 Tablespoons olive oil, divided 1 can low-sodium beef broth 2 medium potatoes, peeled and chopped 1 pound round steak, trimmed and cut into 1/4” pieces 1 large onion, chopped 2 Tablespoons minced garlic 2 Tablespoons minced ginger 1/2 head green cabbage, chopped in 1” pieces 2 (28-ounce) cans whole or diced tomatoes (quarter whole tomatoes) 2 cups fresh carrots, chopped in 1/2” pieces 2 cups celery, chopped in 1/2” pieces Low sodium V8 juice, large bottle (or tomato juice) 6 beef bouillon cubes 1 can no salt added tomato paste 2 medium zucchini, cubed 1 tablespoon garlic powder 2 tablespoons each: coriander powder, celery seed powder, cinnamon 1 tablespoon black pepper 1 (8-ounce) package frozen green beans 1/2 package (4-ounces) frozen corn In small saucepan, add beef broth and potatoes, bring to a boil then immediately remove from heat and set aside. Do not drain. Potatoes will not be cooked through. Heat large stock pot to medium high heat. Add 2 tablespoons olive oil.

Add beef and sauté until browned.

Remove from pan. Reduce heat to medi-

um. Add 2 Tablespoons olive oil to stock pan. Add onions and sauté 7 to 10 minutes until caramelized. Add ginger and garlic and cook 1 to 2 minutes, being careful not to burn the garlic. Add beef back to pan and add cabbage. Cook until cabbage starts to soften, about 5 minutes, stirring occasionally. Add tomatoes, with juice from can, and stir occasionally for another 5 minutes. Add carrots and next 6 ingredients through zucchini, add spices, and add potatoes with broth. Cook until the vegetables are fork tender. Add the frozen vegetables and cook until heated through. You can continue to cook and soup will reduce to a more stew-like consistency. Be careful that vegetables do not become too soft. Serve in large soup bowls. Add a piece of crunchy garlic toast on the side for dipping. Can be stored in the refrigerator up to one week. Makes 16 to 20 2-cup servings.

Michelle David Denton

POTATO SOUP 6 large potatoes, peeled and cubed 1 cup chopped onion 2 Tablespoons salt 1 cup butter 1 quart water (enough to cover veggies) 1 to 2 teaspoons celery salt 1 teaspoon pepper 1 pint of half and half or milk (use more if needed) 8-ounces favorite cheese, shredded In large cooking pot, place potatoes, onion, salt and butter. Cover with water.

Boil until tender and nearly all water is absorbed, stirring often. Do not cook dry enough to burn. Add 1 teaspoon celery salt; taste and add more if needed. Add half and half or milk; stir. Add pepper. Stir and heat, stirring constantly. Add cheese.

Good with Ritz vegetable crackers. Makes 6 or more servings.

Andy Walters Denton

SOUP, ANDY STYLE 2 pounds ground sausage, hot 10 potatoes, peeled and quartered 2 cups quartered onions 16-ounces frozen mixed veggies, thawed 1 to 2 large cans tomatoes, cut-up 1 large can tomato juice (or water) Salt and pepper to taste Over medium-high heat, cook sausage until no longer pink. Place sausage and remaining ingredients in large stock pot.

Cook until potatoes are tender, keeping covered with liquid (tomato juice or water). Stir often or potatoes will stick to bottom of pot and burn. Place cover on pot when done and let sit; this will thicken the broth. If broth isn’t thick enough, cook a little bit longer. Serve hot in bowls with buttered corn bread. Makes about 1-1/2 gallons.

Andy Walters Denton

STUFFED PEPPER SOUP 1 pound ground beef 1 small onion 1 large green bell pepper diced 1 29 ounce can diced tomatoes 1 10 ounce tomato soup or sauce 1 14 ounce chicken or beef

broth 2 cups cooked rice 1 Tablespoon sugar 1 teaspoon garlic powder Salt and pepper to taste In large pot, brown and crumble ground beef, along with diced green bell pepper and onion over medium heat.

When meat is cooked, drain grease, add diced tomatoes, broth and tomato soup or sauce, still well, add rice and stir. Add seasonings. Cover and let soup simmer on low-medium heat about 30 minutes.

Serve with shredded cheese.

Elaine Wittman

TAMALE SOUP 1 can beef tamales 1 can corn 1 can Rotel tomatoes and green chilies 1 can ranch-style beans 1 can chicken broth Slice tamales into 1-inch pieces. Mix with remaining ingredients. Heat and serve. Makes 12 servings.

Shirley Musgrave Denton

VEGETABLE CORN CHOWDER 1/2 cup chopped onion 1 clove garlic, minced 1 cup sliced celery 3/4 cup sliced carrots 2 or 3 cups potato, cubed 3-1/2 cups chicken broth 2 cans (17-ounce) cream corn 1 cup margarine or butter 1/4 cup flour 2-1/2 cups milk (I use canned cream) Combine onion, garlic, celery, carrots,

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Holiday Traditions

potatoes, and chicken broth in a large Dutch oven; bring to a boil. Cover; reduce heat and simmer 15 to 20 minutes or until potatoes are tender. Stir in creamed corn.

Remove from heat. Melt butter in heavy saucepan over low heat; add flour until smooth. Cook one minute, stirring constantly.

Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly. Gradually add to vegetable mixture.

Cook over medium heat, stirring constantly, until thoroughly heated.

Serves 6.

Barbara Dotson Denton

Vegetables BIG FAT ONION RINGS

1 medium yellow onion 1 medium red onion 2 cups pancake mix, divided 1 Tablespoon sugar 1/2 cup buttermilk 1/2 cup beer Peanut oil for frying Pour oil to a depth of 2 inches in a skillet, heat to 370 degrees. Cut onions into 1/2-inch slices and separate into rings. Combine 1-1/2 cups pancake mix and sugar. Put remaining 1/2 cup pancake mix in large Ziploc bag. Stir together buttermilk and beer, add pancake/sugar mixture and stir until smooth.

Dip onion rings into wet batter, then place in Ziploc bag and shake to coat. Fry onion rings for four minutes or until golden brown.

KATHLEEN’S CHEESY ZUCCHINI CASSEROLE 8 or 9 medium to large zucchini, sliced into 1/4-inch rounds 1 mashed garlic clove 1 teaspoon salt 1 cup sour cream 1 cup grated mozzarella cheese 1 cup grated provolone cheese 1/4 cup all-purpose flour 1 large egg 1/2 cup grated cheddar cheese (can use Mexican fiesta cheese), reserved for top Non-stick cooking spray Preheat oven to 350 degrees. Fill a large pot 2/3 full of water and bring to a

Holiday Traditions

boil. Add 1 teaspoon salt and 1 smashed garlic clove. Add sliced zucchini and boil for approximately 10 minutes, until just tender. Drain in colander. In a medium bowl, mix sour cream, grated mozzarella, grated provolone, flour, and egg. Spray a 9x13-inch baking pan with non-stick cooking spray. Put a layer of zucchini in the pan, and a layer of cheese mixture.

Repeat layers. Sprinkle grated cheddar cheese on top.

Bake at 350 degrees for 25 minutes or until golden brown on top. Serve hot as a side dish. Serves 12 to 15.

Kathleen Robinson Denton

LEMON BUTTER BROCCOLI 3 pounds fresh broccoli 1/2 cup butter, melted 3 Tablespoons lemon juice Salt and pepper to taste 1/2 cup toasted almonds Cook broccoli until tender. Combine butter, lemon juice, salt and pepper and pour over broccoli. Top with toasted almonds. Makes 6 servings.

Lola Mills Denton

ROASTED POTATOES 1-1/2 pounds red new potatoes, washed and quartered 2 Tablespoons olive oil 2 teaspoons minced garlic 1/2 teaspoons sea salt 1/2 teaspoon dried rosemary 1/2 teaspoon dried thyme 1/8 teaspoon black pepper Preheat oven to 450 degrees. Put all ingredients in a large plastic bag and shake well to coat.

Pour into ungreased 9x13-inch baking dish and back uncovered for 35 minutes until potatoes are tender and brown.

Serves 4.

Lola Mills Denton

SCALLOPED POTATOES 8 medium potatoes, peeled and sliced 1/4” thick 1 can evaporated milk 1 stick butter or margarine (may need 2) Salt and pepper Flour Preheat oven to 350 degrees. Boil potatoes until fork tender. Grease a 9x13-inch baking dish. Place a layer of

potatoes in dish, sprinkle with salt and pepper, dot with butter or margarine, and sprinkle some flour over. Continue these layers until potatoes are gone, ending with flour (you may need more butter or margarine). Pour evaporated milk over all.

Bake 50 to 60 minutes. Serves 6 to 8.

Gretchen Arrant Denton

STIR-FRIED BROCCOLI WITH CHILI-GARLIC

oil

1/4 cup chicken broth 1 Tablespoon dry sherry 2 teaspoons soy sauce 1 teaspoon toasted sesame

1 teaspoon corn starch 2 teaspoons pressed garlic 1/8 teaspoon red pepper flakes 1-1/2 pounds broccoli florets, cut into 3/4-inch pieces 1/4 teaspoon sugar Whisk broth, sherry, soy sauce, sesame oil, corn starch, garlic, red pepper flakes, and one teaspoon vegetable oil in a bowl.

Heat rest of vegetable oil in a 12-inch non-stick pan over medium-high heat until just beginning to smoke. Add broccoli and sprinkle with sugar. Cook, stirring frequently, until well browned, adding sauce mixture during last minutes of cooking. Serves 4.

Don Vann Denton

TWICE BAKED SWEET POTATOES 5 medium sweet potatoes 1/2 cup cranberry orange crushed fruit or 1/2 cup frozen cranberry orange sauce, thawed 1/2 cup dried cranberries or raisins, snipped and chopped 2 Tablespoons butter, softened 1/2 teaspoon salt 1/2 cup walnut pieces, toasted Preheat oven to 325 degrees. Bake sweet potatoes for 1-1/4 to 1-1/2 hours or until tender; set aside to cool. Cut potatoes in half and use a spoon to scoop pulp from potatoes. Mash potatoes and stir in cranberry orange crushed fruit, cranberries, butter, and salt. Spoon potato mixture into each potato shell. Place on a baking sheet and sprinkle with walnuts.

Bake 25 to 35 minutes.

WILD RICE DRESSING 1/2 cup oil 2 cups Uncle Ben’s instant long-grain wild rice or regular instant rice 1 cup chopped onion 1 cup chopped celery 1 can cream of mushroom soup 1 can beef consommé Preheat oven to 370 degrees. Cook rice in oil until golden brown, stirring constantly. Add remaining ingredients and pour into a greased baking dish. Cook for one hour. May be placed inside a turkey while it’s roasting. Varieties of instance rice and soups can be substituted in this recipe; extra dry bullion may also be added. Serve as a side dish or as a turkey stuffing. For large turkeys, double recipe.

Serves 6 to 8.

Etha Kiker Denton

BAKED CORN 1 stick butter or margarine 1 can cream style corn 1 can whole kernel corn 1 box Jiffy cornbread mix 8ounces sour cream 1 egg Preheat oven to 350 degrees. Melt butter or margarine in a 9x13-inch baking dish. Mix corns, sour cream, egg and cornbread mix. Pour into baking dish.

Bake at 350 degrees for about 50 minutes. Serve warm. Makes 10 servings.

Shirley Musgrave Denton

BAKED SQUASH 1 pound cooked squash 3 medium onions, sliced 1 clove garlic minced 1 sleeve Saltine crackers crushed Freshly ground pepper 1/2 stick butter (Variation) 1/2 cup shredded cheese five minutes before cooking completes.

Sauté onion in butter for 5 minutes, add garlic. Spread half of squash into a buttered baking dish, layer half onion/ garlic mix over onions. Repeat layers ending with dots of butter evenly placed.

Serves 4-6 Wanda L. Gibson Denton

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