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HEATING • AIR CONDITIONING • PLUMBING • CONTRACTING & SERVICE
In Warm Appreciation, We Wish You A MERRY CHRISTMAS HAPPY NEW YEAR
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940-565-1010 DE-1644895-01
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Home of Miss Chicky!
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Denton Dance Conservatory
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Home of the Denton City Contemporary Ballet
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You’llll be be gi giving givi ving vi ng yyour ourr ch ou child chil ild d mo more re tthan han ha n ju just st d dance ance an ce les lessons—confidence, essons ns—ccon onfi fidence, teambuilding, health, appreciation for the arts, and great memories!
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Ballet / Pointe/ Jazz / Contemporary / Hip Hop / Combo Classes es Musical Theatre Workshop / Adult Classes / Ages 3-Adult 940-383-2623 • 4103 Mesa Drive, Denton
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Enjoy the Holidays and Every Day at . . . Carriage House Assisted Living 1357 Bernard Street, Denton • 940-484-1066 DE-1644146-01
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DE-1646758-01
Don’t Wait til Christmas to go to Bethlehem... Schedule your visit now to tour
Bethlehem in Denton County A permanent display of 3,400 nativities/creches from around the world No charge • All ages welcome Small groups up to 10 Located just north of Denton
★★★★ Rating by “Friends of Creche” DE-1644136-01
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Open only evenings and weekends, by appointment
940-231-4520 KK
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301 S. Locust, Denton • 940-382-9812 • flowergardentx.com
Look for our NEW location Nov. 27th • 118 W. Congress
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Florist, Home Décor, Unique Gifts & Clothing
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SEASON’S GREETIN GS Wishing you and yours a happy holiday season filled with good times, good friends and good memories.
® Pharmacy: 940-387-1290
824 W. University Dr. Denton Center Denton, Texas
Vitamins Plus: 940-382-8816
Your Health Food Store
Store: 940-387-0350 KK
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O Come, All Ye Faithful
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Teaching Denton’s Future Stars for Generations!
BONDURIS music DE-1647330-01
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instruction • production • bondurismusic.com 940-320-6023
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Best Wishes for a Safe and Happy Holiday Season
DENTON FUNERAL HOME AND
CREMATION SERVICES
Funerals ❖ Cremations ❖ Prearrangements Family Owned & Operated
120 South Carroll Blvd., DE-1646133-01
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Denton, Texas 76201
Phone: (940) 382-2214
www.dentonfuneralhome.net KK
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SILENT NIGHT
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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! Holiday Traditions
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Dr. Gary Taylor, DDS and his Staff Wish You and Your Beautiful Smile “A Merry Christmas” New patients welcome!
1300 Fulton Place, Suite 102, Denton • 940-565-1871 DE-1645817-01
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We Lay Quality At Your Feet 1815 N. Elm Street, Denton • 940-382-3232 Holiday Traditions
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111 West Mulberry 11 Denton, Texas 76201 Dent De
(940) 566-1110 (9
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• Ho y t i r u g r e n t T esty • In It’s How We Run Our Practice. It’s Who We Are.
www.dentonhearing.com • Diagnostic Hearing Evaluations • Pre-School Hearing & Vision Screenings • Balance Testing • Auditory Processing Screening • Hearing Aid Evaluations & Fittings
Judith A. Caudle, Au.D. Chris D. Caudle, Au.D. Katie L. Bessent, Au.D. Doctors of Audiology
Dr. Chris Caudle, Dr. Judi Caudle, Dr. Katie Bessent The Doctors You Have Trusted For Over 36 Years
2540 Lillian Miller Pkwy Ste 100 Denton, TX 940-387-0550
Wishing You a Merry Christmas and a Happy New Year KK DE-1644954-01
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May All Your Christmas Dreams Come True
940-498-9800 4984 SOUTH I-35 East in DENTON N DE-1644907-01
Se Habla Español
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New Car Dealership Auto Service Center-Dealership Pre-Owned Car Dealership
www.ClassicOfDenton.com
SALES HOURS MON-FRI: 8am-8pm SATURDAY: 8am-6pm Holiday Traditions
Diamond Necklaces ONLY $295 Regular Price: $555
For a limited time we are offering these gorgeous Diamond Necklaces in Yellow, White and Rose Gold for almost half the price! STOP IN OUR STORE TODAY WHILE SUPPLIES LAST!
117 N Elm St. Denton, TX 76201 (940) 383-3032 firstpeoplesjewelers.com
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We Offer Classes For Beginners Thru Advanced Creative, Software, Embroidery & More!
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Adams Furniture specializes in Quality American Made Furniture for Your Home!
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2210 San Jacinto Blvd., Suite 1 • Denton
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•
940-382-8000
Paul G. Middleton, O.D. Rodgers L. Eckhart, M.D. Lawrence A. Shafron, M.D., F.A.C.S.
KK
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2017 CASH WINNERS These entries won cash awards in the weekly random drawing for the Denton Record-Chronicle Holiday Recipes. $100
prize winner Joy Moore Sanger
“Kentucky Hot Browns”
$75
prize winner
Joyce Quesenberry “Vanilla Wafer Cake” KM
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REINDEER MUNCH 2 cups bite size chex rice cereal 2 cups thin pretzels stick 1 cup salted cocktail peanuts 1 cup dried cranberries 1 cup M&M’s 12 oz vanilla candy coating Mix cereal, pretzels, peanuts, cranberries, and M&M’S. Chop candy coating in a medium microwavable bowl, melt. Pour over mixture. Toss to coat. Spread mixture on large piece of wax paper, let stand 30 minutes. Break into bite size pieces. Joy Moore Sanger
KENTUCKY HOT BROWNS 4 thick white bread slices
DE-1647730-01
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3 ⁄4 lb sliced roasted turkey Mornay Sauce 1 cup (4 oz shredded Parmesan cheese) 2 plum tomatoes sliced 8 bacon slices cooked Preheat broiler with over rack 6 inches from heat. Place bread slices on a baking sheet and broil 1-2 minutes on each side or until toasted. Arrange bread slices in 4 lightly greased broiler safe baking dish. Top bread with turkey slices, pour hot Mornay sauce over turkey. Sprinkle with Parmesan cheese. Broil 6 inches from heat 3-4 minutes. Top sandwich with tomatoes and bacon. Mornay Sauce 1 ⁄2 cup butter 1 ⁄3 cup flour 3 1⁄2 cups milk 1 ⁄2 cup shredded Parmesan cheese 1 ⁄4 tsp salt 1 ⁄4 tsp pepper Mix butter, flour, and milk. Bring to boil until thickened. Add Parmesan cheese, salt, and pepper. Joy Moore Sanger
SEASONED CRACKERS ⁄4 cup Canola oil ⁄2 tsp black pepper 1 package The Original Ranch Salad Dressing Mix 2 packages Square Crackers Mix oil, black pepper, and Ranch Dressing mix in a bowl, mix well. In a large Zip Lock bag, put both packages of crackers, pour all the ranch liquid over crackers, zip bag and shake gently until the crackers are all coated. Let sit overnight, every once in a while shake the crackers gently to make sure they are really coated, and enjoy them. They are good with pinto beans, by their selves, or for parties sharing with 3
friends.
Mary Redfearn Collinsville
STUFFED JALAPENO PEPPERS 1 lb ground meat or regular sausage 1 package cream cheese 8 to 10 jalapeno peppers 8 to 10 bacon slices Salt and pepper to taste Cheddar cheese (optional) Cook the meat in an iron skillet add salt and pepper, drain off fat and return meat to skillet, then add cream cheese, mix well. Cut jalapenos in half, take out seeds and put one large tablespoon (or however much you like) stuff really good with the meat mixture, then sprinkle with a little shredded cheddar cheese (optional) you can also add cheddar cheese when you add the cream cheese if you like. Wrap a piece of bacon around pepper or lay a small piece on top of pepper. You can cook these on a cookie sheet in the oven or on a covered grill if you like the good grilled taste, cook until pepper is tender. Bake for about 30 minutes in a 350 degree oven. Mary Redfearn Collinsville
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HOT BROCCOLI CHEESE DIP ⁄2 cup butter 6 stalks celery, sliced 2 onions, chopped 2 cans (4 oz each) sliced mushrooms, drained 1 ⁄4 cup plus 2 tbsp flour 2 cans (10 3⁄4 oz each) condensed cream of celery soup 5 to 6 oz garlic cheese, cut into cubes 2 package (10 oz each) frozen broccoli spears 1
French bread slices, bell pepper strips, cherry tomatoes Melt butter in large skillet. Add celery, onion, and mushrooms. Cook and stir until translucent. Stir in flour and cook 2 or 3 minutes. Transfer to Crockpot. Stir in soup, cheese, and broccoli. Cover, cook on high, stirring every 15 minutes until cheese is melted. Turn Crockpot to low, cover and cook 2 to 4 hours or until ready to serve. Serve warm with bread slices or assorted vegetables Barbara Dotson Denton
PICO 2 tomatoes, chopped 1 onion, chopped 2 Serrano peppers, chopped Juice of 1⁄2 lime 1 ⁄2 cup cilantro, chopped Add salt and pepper to taste Mix all ingredients together; chill and serve with chips. Gretchen Arrant Denton
ANDY’S QUESADILLA 4 flour tortillas (10 inch) 2 tbsp butter, softened 8 slices American cheese 8 slices bacon, cooked and chopped 1 large tomato, chopped 1 large avocado, sliced thin On large cutting board, butter one side of tortillas; place buttered side down and place 2 slices cheese onto 1⁄2 side of each tortilla, top evenly with bacon tomato, and avocado. Fold other side of tortilla over filling side. Place in heated fry pan, cook for 5-6 minutes per side. Repeat until all are cooked and cheese is melted. Andy Walters Denton
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ANDY’S SHRIMP SPREAD
CREAM CHEESE BRAIDS
8 oz cream cheese, softened 6 oz thawed frozen shrimp, small pieces 2 tbsp Miracle Whip 1 ⁄2 tsp Accent 1 ⁄4 cup minced onion 1 tsp A-1 Steak Sauce Crackers Blend cream cheese, Miracle Whip, Accent seasoning, onion, and A-1. Stir in shrimp and mix well. Chill for 2 hours and serve with crackers. Andy Walters Denton
1 cup sour cream 1 ⁄2 cup sugar 1 teaspoon salt 1 ⁄2 cup butter, melted 2 packages dry yeast 1 ⁄2 cup warm water 2 eggs, beaten 4 cups flour Filling: 2 eight ounce packages cream cheese 3 ⁄4 cup sugar 1 egg, beaten 1 ⁄8 salt 2 teaspoons vanilla Glaze icing: 2 cups powdered sugar 4 tablespoons milk or half and half 2 teaspoons vanilla Small pinch of salt For the dough: Heat sour cream over low heat. Stir in sugar, salt and butter. Cool to lukewarm. Sprinkle yeast over warm water in large bowl stirring until yeast dissolves. Add sour cream mixture, eggs and flour. Mix well. Cover and refrigerate overnight. Next day - divide dough into 4 equal parts. For the filling: Combine cream cheese and sugar in small bowl. Add beaten egg, salt and vanilla and mix well. Roll each part into a 12 x 8 inch rectangle. Spread 1⁄4 of cream cheese filling on each rectangle. Roll up jellyroll fashion beginning at long side. Pinch edges together and fold ends under slightly. Place seam side down on a greased baking sheet. Slit each roll at 2 " intervals about 2⁄3 way through dough to resemble a braid. Cover and let rise 1 hour in warm place. Bake 375 degrees 12- 15 minutes. Cool slightly and then spread with glaze. Slice and serve. For the Glaze: Mix all together. Makes 1 cup. Patricia Reinke Denton
JANIE’S AVOCADO DIP 6 ripe avocadoes ⁄2 tsp salt 1 ⁄2 tsp lemon juice 1 ⁄2 cup real Mayonnaise Onion, minced Tomatoes, diced Crackers, veggies, or chips for dipping Peel avocadoes and smash until smooth, salt to taste, add mayonnaise little at a time (may take more or less than 1⁄2 cup) Add lemon juice to keep from turning brown and put seeds back in dip until ready to serve, keep chilled and covered. Janie Walters Denton 1
JANIE’S CHILI BALLS & SAUCE 2 lb ground beef 1 egg, beaten 1 small onion, minced 1 clove garlic, minced 1 ⁄4 tsp pepper and salt 1 ⁄4 cup corn meal Sauce: 32 oz tomato juice 2 tsp chili powder 1 ⁄2 cup onion, stir fried 1 ⁄2 tsp pepper 1 tsp salt Mix beef, egg, onion, garlic, salt and pepper, and corn meal; shape into small balls and stir fry until done. For sauce, place juice, chili powder, onion, pepper and salt in large stock pot stirring well until a rolling boil. Drop meat balls in sauce and boil for 5 minutes, stirring often. Cover and simmer for 10 minutes, stirring often until juice is thick. Remove from heat, serve with rice, veggies, or alone. Very spicy! Janie Walters Denton
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RUBY PUNCH
POTATO BREAD
2 (6oz) cans frozen orange juice concentrate 4 cups water 2 (46 oz) cans Hawaiian Punch 1 (46 oz) can pineapple juice 1 (48 oz) bottle cranapple juice 2 liters ginger ale, chilled In a two gallon container, combine orange juice, water, Hawaiian Punch, pineapple juice, and cranapple juice. Stir well and chill. Place in punch bowl just before serving, add ginger ale. The cranapple juice makes this punch a Christmas special. Nancy Yeatts Denton
1 cup mashed potatoes 1 1⁄2 cups potato water 1 envelope of yeast 1 ⁄2 cup warm water 2 eggs 3 ⁄4 cup shortening 3 ⁄4 cup sugar 1 tbsp salt 7 cups flour Boil potatoes and let water cool. Dissolve yeast in the warm water. Beat eggs and set aside. Cream shortening, sugar, and salt; add potatoes, eggs, yeast and potato water. Add flour 2 cups at a time and mix well. Knead on a floured surface. Refrigerate covered for several hours (preferably overnight). Knead before making up. Bake at 350 degrees for loaf bread and 325 degrees for dinner rolls for 20 to 25 minutes. Yields 3 loaves. Barbara Dotson Denton
VERY SPECIAL COFFEE PUNCH 1 (2 oz) jar instant coffee 2 quarts hot water 2 1⁄4 cups sugar 2 quarts half & half 1 quart ginger ale 1 pint heavy whipping cream 1 ⁄2 gallon French vanilla ice cream Dissolve instant coffee in hot water, cool. Add sugar and half & half, mixing well. Chill, when ready to serve pour coffee/sugar mixture in punch bowl. Add ginger ale, whipping cream, and ice cream that has been scooped into medium sized chunks. This will make 60 (4 oz) servings. Nancy Yeatts Denton
CINNAMON PECAN BUTTERY BISCUITS
CHEESE BISCUITS 2 cups sifted flour 3 tsp baking powder 1 ⁄2 tsp salt 1 ⁄2 cup grated American Cheese 4 tbsp cold shortening 3 ⁄4 cups milk Sift dry ingredients together into bowl. Add cheese, mix well, cut in shortening until crumbly. Add milk; mix well. Turn onto floured board. Knead lightly, using as little flour as possible. Roll out 1⁄2 inch thick; cut with floured biscuit cutter. Place on greased baking sheet. Bake in 450 degree oven for about 12 minutes. Yield; 14 biscuits. Barbara Dotson Denton
2 cups all purpose flour ⁄2 cup butter, soften 2 tsp baking powder 3 ⁄4 cup buttermilk 3 ⁄4 cup light brown sugar 1 tbsp cinnamon 1 ⁄2 cup pecan pieces 1 ⁄4 cup Crisco canola oil Mix flour, baking powder, Crisco oil and buttermilk in a bowl. Mix together with a large spoon and then lightly knead for several minutes. Spread piece of foil on counter, sift small amount of flour underneath and on top of biscuit mixture. Roll dough with rolling pin ton an approximate 15” by 5” rectangle. Spread soften butter on top of dough. Mix brown sugar and pecan pieces and 1
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spread in center of buttered dough. Roll dough lengthwise, and cut with a knife into small biscuits. Place on greased baking sheet and cook for 10 minutes in a 350 degree oven. When done, allow to cool for 5 minutes, cut apart and sever warm with any entrée. Cyndi Rollins Denton
SOUR CREAM GARLIC BISCUITS 1 1⁄4 cup flour 1 ⁄2 tsp baking soda 1 tbsp baking powder 1 ⁄8 tsp garlic 1 ⁄8 tsp oregano 8 tbsp cold butter 1 ⁄4 cold milk Sour cream Mix ingredients together, cut cold butter into mixture. Roll out and cut using biscuit cutter. Cook in a 425 degree oven for 11 minutes. Glaze with sour cream Gretchen Arrant Denton
GOOD MORNING COFFEE CAKE 2 ⁄3 cups flour 1 1⁄2 cup sugar 3 ⁄4 tsp salt 3 ⁄4 cup shortening 2 tsp baking powder 3 ⁄4 cup milk 2 eggs 1 tsp vanilla 1 (3oz) package cream cheese, softened 1 can Eagle Brand sweetened condensed milk 1 ⁄3 cup lemon juice 1 can peach pie filling 2 tsp cinnamon 3 ⁄4 cups chopped pecans 1
In mixing bowl, combine flour, sugar, and salt; cut in shortening until crumbly. Reserve 1 cup crumble mixture. To remaining crumble mixture, add baking powder, milk, eggs, and vanilla. Beat on medium speed for 2 minutes. Spread into a greased and floured 9 by 13 baking pan. Bake at 350 degrees for 25 minutes. In another bowl heat cream cheese and condensed milk until bubbly, gradually fold in lemon juice, peach pie filling, and cinnamon. Spoon this mixture over cake after it has cooked. With the reserved 1 cup crumble mixture add the pecans and sprinkle on top of cake. Bake for another 30 minutes. Serve warm. Nancy Yeatts Denton
APRICOT BREAD EXTRAORDINAIRE 3 cups flour 1 1⁄2 tsp baking soda 1 ⁄2 tsp salt 2 cups sugar 1 1⁄2 cups oil 4 eggs 1 (5oz) can evaporated milk 1 tsp vanilla 1 1⁄4 cup apricot butter 1 1⁄4 cups chopped pecans Mix together the flour, baking soda, and salt. Whisked until well blended. Add sugar, oil, eggs, and vanilla. Mix together flour mixture and evaporated milk. Mix thoroughly. Add cooled apricot butter and pecans, blend. Pour into two greased and floured loaf pans. Bake at 350 degrees for 1 hour and 5-10 minutes or until done. Apricot Butter: 1 1⁄4 cups finely chopped apricots 1 cup sugar Soak apricots overnight in water. Add sugar and simmer 10 minutes or until soft. Cool completely before adding to recipe.
CINNAMON TOAST
Nancy Yeatts Denton
ANDY’S BANANA MUFFINS 1 ⁄2 cup butter 1 cup sugar 2 large eggs 3 large bananas, ripe and mashed 2 cups flour 1 tsp salt 1 tsp baking powder 1 ⁄2 tsp baking soda 1 cup buttermilk 1 tsp vanilla 1 cup roasted chopped nuts (optional) Beat butter, sugar, eggs, and bananas until smooth. Sift flour, salt, baking powder, and baking soda. Alternate mixing 1⁄2 of banana mixture and ½ flour mixture with vanilla and buttermilk, beat until all moist. Repeat until all combine but not smooth. Fill muffin pan lined with papers 2/3 full, evenly filling cups. Cover with nuts if desired. Bake at 400 degrees for 15-18 minutes until golden brown. Andy Walters Denton
ANDY’S BISCUITS 2 cups flour 1 tsp salt 3 tbsp baking powder 1 ⁄3 cup bacon grease or oil 1 1⁄2 cups buttermilk or milk Sift flour, salt, and baking powder together in a large bowl. Stir in milk and cut in oil to make soft dough. Knead on a floured surface. In a baking pan, melt 3-4 tbsp of grease or oil. Cut biscuits out and flip each on over in greased pan. Bake at 400 degrees for 15 minutes or until brown. Andy Walters Denton
Sliced bread, 2 per person ⁄2 cup butter, softened 1 cup sugar 1 can of ground cinnamon Butter one side of each slice of bread, place on large cookie sheet. Mix sugar and cinnamon in bowl and spoon over each slice of bread, about 1 tbsp for each slice. Toast in oven at 400 degrees until browned, check about 4 minutes and then carefully watch so it does not burn. Serve with breakfast meat of choice. Janie Walters Denton 1
JANIE’S MEXICAN CORNBREAD 2 lbs Owens Sausage 3 packages of Mexican Cornbread mix 2 eggs beaten 2 cups milk 1 can corn, cream style or whole kernel 1 cup Pace chunky salsa 16 oz Cheddar cheese, grated In a large fry pan crumble sausage and stir fry until done. Do not drain and set aside. In extra large mixing bowl add cornbread mix, eggs, and milk. Mix well and add in corn, salsa, 1⁄2 cheese, sausage, and sausage drippings. Stir well and pour into a sprayed baking dish, cover with remaining cheese. Bake at 400 degrees until golden brown. Check after 40 minutes. Let cool about 20 minutes before serving. Janie Walters Denton
AUTHENTIC BBQ
Thank You Denton for 25 Years! Call Us For Your Holiday Catering Needs DE-1645790-01
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566-3073 • 1123 Fort Worth Dr.
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toasted. In a large microwavable bowl, melt the almond bark until they are all melted, stir until almond bark is well mixed, then add the toasted pecans, mixing until all are well coated with a rubber spatula. Pour out onto waxed paper, spreading thin so each pecan is separated, let firm up then break the pecans that are stuck together. Store in a airtight container or small zip lock bag as gifts. These are really good at Christmas time or any time. Mary Redfearn Collinsville
BUCKEYES
MARY’S PEANUT PATTIES 3 cups sugar 1 cup white Karo syrup 1 cup water 3 1⁄4 raw peanuts 3 to 5 drops red food coloring 2 ⁄3 cup margarine 1 ⁄4 teaspoon salt In a heavy saucepan, mix sugar, syrup, and water well. Heat on a medium heat burner until mixture starts to bubble, add the peanuts and the food coloring. Use a candy thermometer. Cook to 250 degrees, stirring often to keep from sticking. When thermometer reaches 250 degree, take off burner, put in the margarine and salt. Mix for 10 minutes or until the candy starts to thicken. Have 5 to 6 small pie plates (foil) spread with a thin layer of margarine. When candy is ready start pouring pretty fast into the pie plates (don’t pour real thick or you cant bite into it or break it.) Let candy set until firm. If candy doesn’t firm up put back in pan and stir just a little and then pour mixture back into pie plates and they should firm up. I put these in small pint zip lock bags to keep. These are good as gifts or just anytime of the year. Mary Redfearn Collinsville
PECAN CANDY 2 to 3 cups pecans, toasted, whole 6 small blocks, vanilla almond bark 5 small blocks, chocolate almond bark In a pryex pie plate, place 2 or 3 handfuls of the pecans, spread out, toast, stirring after. Not letting them burn, toast about 3 minutes, stir, then 2 minutes stir, until they’ve toasted about 8 minutes, then toast same amount until you have all the pecans
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heavy saucepan, combine sugar, sour cream, and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234 degrees. Remove from heat. Stir in chocolate until melted. Stir in marshmallow crème until well blended. Fold in apricots and walnuts. Pour into prepared pan, cover and refrigerate overnight. Using foil, lift fudge out of pan and cut fudge into small squares. Makes about 2 pounds. Nancy Yeatts Denton
1 lb margarine 3 lbs powdered sugar 4 cups peanut butter 12 oz chocolate chips 3 tsp vanilla 3 ⁄4 cake paraffin 1 lg Hershey bar 3 regular Hershey bars Combine margarine, sugar, and peanut butter; make into small balls. Melt chocolate and paraffin in double boiler. Insert toothpick into balls and dip in chocolate. Drain on wax paper. Let top uncovered. Gretchen Arrant Denton
APRICOT WHITE FUDGE 1 1⁄2 tsp plus 1⁄2 cup butter, divided 2 cups sugar 3 ⁄4 cup sour cream 12 squares (1 oz each) white baking chocolate, chopped 1 jar (7 oz) marshmallow crème 3 ⁄4 cup dried apricots 3 ⁄4 cup chopped walnuts Note: Must plan ahead. Use a candy thermometer as the coldwater test to make sure the mixture reaches softboil stage. Line a 9 inch square pan with foil and grease with 1 1⁄2 butter, set aside. In a
6-8 medium red potatoes 1 cup milk 1 cup sour cream 2 cups grated sharp cheddar cheese 1 bunch green onions, use green tops only 4 tbsp butter, melted 1 ⁄2 tsp white pepper Salt to taste Boil potatoes until tender, but not mushy, in skins. Store overnight or at least 6 hours in refrigerator. Skin and grate potatoes and cheddar cheese. Mix thoroughly and add in remaining ingredients. Thorough mixing is important, as well as taste test for seasoning. Bake 45 minutes uncovered and 15 minutes more covered in a well buttered baking dish at 350 degrees. Be sure this bakes until mixture is bubbly hot. Karen Jackson Denton
MY AUNT PAT’S MANICOTTI
KILLER FUDGE 1 1⁄3 cups sugar 1 jar marshmallow cream 2 ⁄3 cup evaporated milk 1 ⁄4 cup butter 1 ⁄4Kahlau 1 ⁄4 tsp salt 2 cups semi sweet chocolate chips 1 cup milk chocolate chips 1 tsp vanilla Combine first 6 ingredients in large heavy saucepan. Bring to a rapid boil, stirring constantly for 5 minutes; remove from heat. Add the chocolate chips, stir until melted. Add vanilla and stir. Pour into greased 8 inch pan. Refrigerate until set. Nancy Yeatts Denton
POTATO CASSEROLE
BAKED EGGPLANT 1 lb eggplant cut into 1 inch cubes 1 lb dried bread crumbs 1 cup canned evaporated milk 1 ⁄4 cup whole milk 1 ⁄4 cup butter 1 ⁄4 cup chopped onion 1 ⁄4 cup chopped green pepper 1 ⁄4 cup chopped celery 2 eggs beaten 1 tbsp chopped pimento 2 tsp salt 2 tsp pepper 1 ⁄4 tsp sage 1 ⁄8 tsp monosodium glutamate 1 1⁄2 cups (4 oz) cheddar cheese grated Soak eggplant in salt water in refrigerator overnight or 6 hours. Drain, place in pan, cover with water and simmer until done. Soak bread crumbs in milk. Sauté onions, green peppers, and celery in melted butter for 15 minutes until tender. Combine cooked eggplant, crumbs, and vegetables. Add eggs, pimento, and seasoning thoroughly. Place in greased dish and bake at 350 degrees for 45 minutes. Top with cheese, heat until cheese melts. Joy Moore Sanger
12 large manicotti shells 4 cups shredded mozzarella cheese, divided 2 cups ricotta cheese 6 tbsp fresh basil, chopped 1 26 oz jar spaghetti sauce, divided homemade or prepared 1 ⁄2 cup grated parmesan or Romano cheese Preheat oven to 350 degrees and spray a 13 inch by 9 inch baking dish with nonstick cooking spray. Cook pasta according to package directions, rinse with cool water. Let pasta dry on paper towels. For filling, in a medium sized bowl, stir together 3 cups of mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture. Spoon 2 cups spaghetti sauce into prepared baking dish, arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella. Bake manicotti for 15 minutes. Sprinkle with parmesan or Romano, bake for another 10 minutes. Serve immediately. Karen Jackson Denton
CHICKEN GLORIA CASSEROLE 3 chicken breast, filleted in half lengthwise 1 ⁄3 cup all purpose flour 3 tbsp oil 6 slices munster or mozzarella cheese 3 tbsp chopped fresh parsely Salt & pepper to taste Sauce: 2 tbsp butter 1 cup fresh mushroom, sliced
Holiday Traditions
3 tbsp flour ⁄2 cup chicken broth 1 ⁄2 cup Sherry wine 1 cup milk Pinch dry thyme Sprinkle both sides of chicken fillets with salt & pepper. Place 1/3 cup flour on a plate and dredge each fillet to coat both sides. Shake off excess flour. Heat oil in frying pan, brown chicken on both sides. Transfer fillets to a oiled 9 by 13 baking dish. To make sauce, melt butter in same pan then add mushrooms and cook until golden brown. Sprinkle mushrooms with 3 tbsp flour and let cook 1 to 2 minutes, stirring. Slowly stir in chicken broth, wine, and milk. Cook stirring often, until it begins to thicken and become bubbly. Season to taste with salt, pepper, and thyme. Place mushroom sauce over chicken. Top each fillet with I slice cheese. Cover dish with foil and bake for 30 minutes in a 350 degree oven. Remove foil and broil for 1 to 2 minutes to brown the cheese. Watch closely. Serve sprinkled with chopped parsley. Note: before putting foil on the pan spray foil with nonstick spray so cheese will not cling. Nancy Yeatts Denton 1
SPINACH & CHEESE LASAGNA 12 lasagna noodles 2 cloves garlic 1 (28 oz) can diced tomatoes, drained 1 (14.5 oz) can diced tomatoes, drained 3 ⁄4 tsp dried oregano Black pepper 1 (16 oz) cottage cheese 1 (15 oz) part skim ricotta 1 ⁄4 tsp ground nutmeg 6 oz part skim mozzarella cheese 1 ⁄2 cup plus 2 tbsp Romano cheese 1 bunch spinach, discard stems and chop
Heat oven to 400 degrees; cook noodles. Add tomatoes, garlic, oregano, and 1⁄4 tsp pepper; process in food blender until puréed. Combine cottage cheese, ricotta, nutmeg, 1 cup mozzarella cheese, 1⁄2 cup Romano cheese, and 1⁄4 tsp pepper. Fold in chopped spinach. Layer in 9 by 13 baking pan. Sprinkle with remaining cheese, bake for 20 minutes covered and another 10-15 minutes uncovered until golden brown. Joy Moore Sanger
ANDY’S ALFREDO FETTUCCINI 4 packages of Knorr pasta sidesAlfredo 6 cups milk, approx 6 cups water, approx 8 tbsp butter, approx 15 oz jar Alfredo Sauce 2 (12 1⁄2 oz) can of chicken or 2 lbs cooked 8 oz Parmesan cheese Butter baking dish and set aside. In extra large saucepan measure ingredients by direction on back of each package and place together. Pour cooked fettuccini and sauce into baking dish, then chicken, then the jar of Alfredo sauce and cover with grated Parmesan cheese. Bake at 350 degrees until bubbly and cheese is melted, about 10 minutes. Goes great with salad. Andy Walters Denton
ANDY’S HASHBROWN CASSEROLE 1 large can Cream of Chicken Soup 1 ⁄2 cup butter, melted 1 tsp salt and pepper
1 ⁄2 cup minced onion 16 oz Colby or Cheddar cheese 2 lbs frozen shredded hashbrowns In a large bowl combine soup, butter, salt and pepper, onions, and cheese; stir until smooth. Add in hashbrowns and mix well. Pour into a 9 by 13 inch sprayed pan. Bake at 350 degress for 30-40 minutes or until golden brown. Andy Walters Denton
JANIE’S PORK CHOPS AND KRAUT
1 large package Pepperidge Farms Herbal Stuffing Mix Stir together veggies, salsa, stir fried onions, and mayo. Pour into baking dish after 1⁄2 butter has been melted into dish. Pour over shredded Cheddar cheese, then stuffing mix poured evenly over all, and then top with shredded Velveeta and add remaining butter on top. Bake at 350 degrees until cheese is melted on top, 20-25 minutes. Janie Walters Denton
2-3 lbs Pork Chops ⁄2 cups flour Cooking oil Salt and pepper 2 large jars of Sauerkraut Water Heat oil in frying pan. Salt and pepper pork chops and then flour them completely. Place them in oil and brown on both sides lightly, cooking about 7 minutes each side on low heat with lid. Place pork chops in baking dish, pour over sauerkraut. Make gravy with meat grease, flour and water. Pour gravy over pork chops. Add in 1 cup extra of water. Cover with foil and bake at 400 degrees for 20 minutes, checking halfway and add more water if necessary. Cook until pork chops are tender. Janie Walters Denton
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JANIE’S MIXED VEGGIE CASSEROLE 2 cans hominy, drained 1 can veg-all, drained 1 cup Pace thick and chunky salsa 8 tbsp butter, melted 1 cup mayonnaise 1 cup minced onion, stir fried 1 cup shredded Velveeta 1 cup shredded Cheddar cheese
“POUND” CAKE 6 eggs ⁄2 lb margarine 3 cups sugar 3 cups all purpose flour 1 cup whipping cream 1 tbsp vanilla extract 1 tbsp lemon flavoring (optional) Cream together margarine, sugar, add 1
Holiday blessings from all the residents and staff at Good Samaritan Society – Lake Forest Village.
All faiths or beliefs are welcome.
Holiday Traditions
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eggs one at a time beating well after each addition. Add flour, a little at a time, mix well, add flavorings and whipping cream, beat well. (you can add a little whipping cream along with the flour, it will mix easier.) bake in a 10 inch tube pan sprayed with nonstick spray. Bake in a 350 degree oven for 90 minutes or until toothpick inserted in center comes out clean. Halfway through cooking cover with foil sprayed with oil to keep from sticking. Mary Redfearn Collinsville
PEANUT BLOSSOMS 1 ⁄4 cup flour 1 tsp baking soda 1 ⁄2 tsp salt 1 ⁄2 cup sugar 1 ⁄2 cup brown sugar 1 ⁄2 shortening 1 ⁄2 cup peanut butter 1 egg 2 tbsp milk 1 tsp vanilla 48 Hershey Kisses Preheat oven to 375 degrees. In large bowl, beat sugar, brown sugar, peanut butter, butter and egg until well blended. Stir in flour and baking soda. Shape dough into balls, roll in additional sugar. Place on ungreased cookie sheets, bake for 10 minutes or until edges are light golden brown. Top each cookie immediately with Hershey kisses. Press down firmly, until cookie cracks around edges. Grace Milos Denton 3
EASY BLACKBERRY COBBLER 4 cups fresh blackberries 1 tbsp lemon juice 1 large egg 1 cup sugar 1 cup all purpose flour 6 tbsp butter, melted Preheat oven to 375 degrees. Place 4 cups fresh blackberries in a lightly greased 8 inch square baking dish, sprinkle with one tbsp lemon juice. Stir together 1 large egg, 1 cup sugar, and 1 cup all purpose flour in a medium sized bowl until this mixture resembles coarse meal. Sprinkle over fruit. Drizzle 6 tbsp butter over the topping. Bake at 375 degrees for 35 minutes or until lightly browned and bubbly. Let stand for 10 minutes. Serve warm with whipped cream and garnish with fresh mint sprig if desired. Makes six servings. For a neat presentation, bake for same amount of time in 6-8 oz ramekins on an aluminum foiled lined baking sheet. Karen Jackson Denton
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LEMONADE PIE 1 (12 oz) can evaporated milk 2 (3, 4 oz) packages lemon instant pudding 1 tbsp lemon zest 2 (8 oz) packages cream cheese (soft) 1 tsp vanilla extract 1 (12 oz) can frozen lemonade concentrate 9 inch ready-made graham cracker pie shell Whipped topping Mix evaporated milk and next two ingredients in bowl 2 minutes or until mixture is thick. Beat cream cheese and vanilla until fluffy, add lemonade and beat until smooth. Add milk mixture and blend. Pour into pie shell; cover and chill for 8 hours. Joy Moore Sanger
CHOCOLATE HAYSTACKS 4 squares semi-sweet chocolate 1 cup butterscotch chips 2 cups chow-mein noodles 2 cups jet puffed mini marshmallows 1 ⁄2 cup planters cocktail peanuts Microwave chocolate and butterscotch chips on high 2-3 minutes or until almost melted, stirring after 1 1⁄2 minutes. Stir until completely melted; add remaining ingredients and stir until evenly coated. Drop tbsp of chocolate mixture onto waxed paper covered baking sheet. Refrigerate 1 hour or until firm. Joy Moore Sanger
MAMA’S FRUIT COCKTAIL CAKE 2 cups sugar 2 tsp baking soda 2 eggs 2 cups flour 1 ⁄2 tsp salt 1 can fruit cocktail 1 1⁄3 cups sugar 1 stick butter 3 ⁄4 cup evaporated milk Mix sugar, baking soda, eggs, flour, salt, and fruit cocktail. Pour into a greased and floured 9 inch by 13 inch pan. Bake for approximately 45 minutes in a 350 degree oven. While cake is baking, mix 1 1⁄3 cup sugar, butter, and evaporated milk. Boil for five minutes. When cake is removed from oven, pour the mixture over the top. Let cool before cutting. Joyce Quesenberry Sanger
GRASSHOPPER BROWNIES Brownie: 1 package Pillsbury Fudge Brownie Mix 1 ⁄2 cup water 1 ⁄2 cup oil 1 egg Filling: 4 cups powdered sugar 3 oz cream cheese, softened 1 ⁄4 cup margarine or butter, softened 3 or 4 tbsp milk 1 tsp vanilla 1 ⁄4 tsp peppermint extract 4 to 6 drops green food coloring Glaze: 1 oz (1 square) unsweetened chocolate 1 tbsp margarine Heat oven to 350 degrees. Grease bottom only of a 13x9 inch pan. Prepare and bake brownie mix according to package directions. Cool completely. In large bowl, combine all filling ingredients, beat on medium speed until smooth. Spread over cooled brownies. In a small saucepan, melt chocolate and the 1 tbsp margarine over low heat, stirring occasionally. Drizzle over filling. Refrigerate before cutting. Store in refrigerator. Barbara Dotson Denton
ALOHA BROWNIES Brownie: 1 package Pillsbury Fudge Walnut Brownie Mix 1 ⁄2 cup oil 1 egg 8 oz can crushed pineapple, drained 1 ⁄2 cup coconut Frosting: 2 cups powdered sugar 3 oz cream cheese, softened 1 ⁄2 tsp vanilla 1 to 3 tsp milk Heat oven to 350 degrees. Grease bottom only of a 13x9 inch pan. In large bowl, combine all brownie ingredients, beat 50 strokes by hand or until well blended. Spread in greased pan. Bake at 350 for 30 to 35 minutes. Do not over bake. Cool completely. In small bowl, combine all frosting ingredients, add enough milk until frosting is of desired spreading consistency. Blend until smooth. Spread over cooled brownies. Cut into bars and store in refrigerator. Barbara Dotson Denton
VANILLA WAFER CAKE 2 sticks margarine 2 cups sugar 1 (12 oz) box vanilla wafers 1 ⁄2 cup milk 1 (7 oz) package coconut
1 cup pecans 6 whole eggs Cream margarine and sugar. Add eggs one at a time, beating well after each. Crush wafers and add alternating with milk. Add coconut and nuts. Pour mixture into greased and floured tube pan. Bake for 90 minutes at 325 degrees. Let cool before cutting and serving. Joyce Quesenberry Sanger
PINEAPPLE UPSIDE DOWN CAKE ⁄2 stick margarine ⁄2 cup brown sugar White cake mix, prepared as directed Pineapple slices Maraschino cherries, cut in half Walnut halves Melt together margarine and brown sugar in medium sized cast iron skillet. Place pineapple slices in bottom of skillet on sugar mixture. Put the halved cherries inside each pineapple slice. Sprinkle walnut pieces in opening around pineapple. Prepare white cake mix as directed. Pour over pineapple and bake according to cake mix directions. Cool completely and turn onto plate. Gretchen Arrant Denton
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CHRISTMAS COOKIES 2 sticks margarine, softened 3 ⁄4 cup sugar 1 cup brown sugar, packed 1 tsp vanilla 2 eggs 2 1⁄2 cups all purpose flour 1 tsp baking soda 1 ⁄2 tsp salt 1 (12oz) package white chocolate chips 1 cup pecans, chopped 1 (3 1⁄2 oz) can coconut 20 red candied cherries, chopped 20 green candied cherries, chopped In a mixing bowl, cream together the softened margarine, sugar, vanilla, and eggs; beat well. Add flour, baking soda, and salt; mix well. Stir in white chocolate chips, pecans, coconut, and cherries. Drop dough by teaspoons onto a ungreased cookie sheet. Bake in a preheated 350 degree oven for 8-10 minutes. Cool before serving. Nancy Yeatts Denton
DEEP FRIED PECAN PIES 1 cup firmly packed light brown sugar 1 ⁄2 cup light corn syrup 2 large eggs 5 tbsp butter 1 ⁄4 tsp salt
Holiday Traditions
2 cups chopped pecans 1 tsp vanilla 2 (14 oz) Pillsbury refrigerated pie crust Vegetable oil for frying Powdered sugar In a medium sized saucepan combine the sugar, corn syrup, eggs, butter, and salt. Bring to a boil over medium heat, reduce to a simmer and stir in the pecans. Simmer for about 8 minutes. Remove from heat and stir the mixture. Bring the crust to room temperature, unroll on a lightly floured surface and cut using a 4 inch circle cutter. ( I use a Crisco can lid.) Repeat with second dough. Using scraps, roll until you have 24 circles. Place a heaping tablespoon of pecan filling in the center of each pie crust circle. Lightly moisten the edge of the crust with water; then fold crust over, crimping the edges with a dinner fork. In a large dutch oven, heat about 1 inch of oil to 350 degrees. Fry the pies in batches for about 1 to 2 minutes on each side, or until golden brown. Drain on paper towels well, then lightly dust with powdered sugar. Serve warm. Nancy Yeatts Denton
ANDY’S PUMPKIN ROULADE Soft butter (for pan) Parchment paper 18.25 oz box spice cake mix 2 ⁄3 cup canned pumpkin 1 ⁄3 cup vegetable oil 1 ⁄2 cup buttermilk Powdered sugar Creamy filling: 8 oz soft cream cheese 1 cup sifted powdered sugar 1 ⁄2 tsp vanilla 8 oz Cool Whip 1 cup roasted nuts (optional) Garnish: 4 large eggs 1 ⁄2 tsp nutmeg
1 tsp cinnamon 1 tbsp butter flavoring 2 tsp powdered sugar Make filling first so it can chill. Beat cream cheese, sugar, and vanilla for 1 minute. Add Cool Whip, beat another minute, stir in nuts and chill. Butter bottom only 16 1⁄2 by 11 1⁄2 by 1 inch pan, line pan with parchment paper having 2 inch over on each end, butter paper do not butter sides of pan and set aside. Blend cake mix, pumpkin, milk, oil, eggs, and spices for 3 minutes. Pour in pan and bake at 350 degrees for 15-17 minutes until toothpick inserted comes out clean. Place on rack. Roll piece of foil and parchment paper covering foil longer than cake pan. Dust with powdered sugar, invert cake on paper. Cool 30 minutes. Peel off stuck on paper from cake. Cute cake into equal squares. Place filling on one square and then top with another square. Repeat until all done, store I sealed container in refrigerator. Dust with powdered sugar and garnish before serving. Note: if you want to roll this follow rule of a Jelly roll once you take it out of the oven. Andy Walters Denton
ANDY’S OLD-FASHIONED COLA CAKE 1 white cake mix 5 tbsp cocoa 8 tbsp melted butter 1 cup Cola or Coke 1 ⁄2 cup buttermilk 2 large eggs 1 tsp pure vanilla 1 1⁄2 cups miniature marshmallows Frosting: 8 tbsp butter 4 tbsp cocoa 1 ⁄3 cup Cola/Coke
4 cups powdered sugar 1 cup pecans Spray 9 by 13 pan, set aside. In large bowl place cake mix, cocoa, melted butter, Coke, eggs, buttermilk, and vanilla. Blend 3 minutes with rubber spatula. Fold in marshmallows. Pour batter into pan and smooth out evenly. Bake 40-42 minutes at 350 degrees or until cake spring back when touched with finger and begins to pull away from pan sides. Cool on wire rack for 15 minutes. For frosting, melt butter in saucepan on low heat, stir in cocoa and Coke. Let come to a boil, stirring constantly, remove from heat, stir in powdered sugar until frosting is thick and smooth. Pour over cake evenly until touches all sides. Cool 20 minutes or so and then cover with pecans. Good with ice cream. Andy Walters Denton
KELSEY’S MINT COOKIES 1 box devil’s food cake mix 1 ⁄2 cup cooking oil 2 eggs 10 oz of chopped Andes mint candy Icing: Bag of Andes candy melted and spread on top of each cookie Mix cake mix, eggs, and oil. Stir in chopped candy, place on ungreased cookie sheets, equal spoonsful 1⁄2 inch apart. Bake 9-10 minutes at 350 degrees. Cool completely. Good with ice cream. Kelsey Mosier Denton
JACKSON’S PIZZA Roll of sugar cookie dough 8 oz bar cream cheese soft 14 oz container of glaze for strawberries
1 pound washed, sliced strawberries Cookie sheet or pizza pan Spread cookie dough onto desired pan. Bake until lightly brown – remove from oven,cool. Spread cream cheese over entire crust. Toss strawberries in glaze. By spoonsful of glaze with berries, cover entire pizza. Cut with pizza cutter into slices. You can add to pizza any fruit you like. Jackson Smith Denton
KELSEY’S CHEESE CAKE BITES 1 washed lemon or lime 2 cups powdered sugar 16 oz soft cream cheese 1 tsp vanilla 1 package crushed graham crackers -1 cup 6 oz container vanilla yogurt (optional) Mix cream cheese and vanilla until smooth. Grate peel off of fruit for the zest and squeeze out the juice. Put the tbsp. of zest and the juice into the cheese mixture and sugar. Mix well: make tsp size balls and roll in cracker crumbs and chill about 2 hrs. Dip in vanilla yogurt if needed. Makes about 2 dozen. Kelsey Mosier Denton
PEYTON’S CHERRIE PIES 2 uncooked pie crust or 1 deep dish 1 large can of cherry pie filling 2 tbsp sugar Cool whip or ice cream for topping Read and follow directions of pie crust on back of package. Thaw crust – pour filling in one crust- put the other one on top. Or cut into strips and make lattice work on top by crisscrossing strps. Cook until crust is light brown.
Wishing You
Peace, Love, & Humbleness Through the Holidays!
We at Affordable Pest Control want to thank you for your business and continued support throughout the year. At the holiday season, our thoughts turn gratefully to those who have made our progress possible. It is in this spirit that we say… THANK YOU AND BEST WISHES FOR THE HOLIDAYS AND HAPPY NEW YEAR!
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Remove and dust with sugar. Cool and serve with or without topping. Serves 6-8 Peyton Smith Denton
JENNA’S ORANGE JULIUS 1 6 oz can of frozen orange juice 1 cup vanilla ice cream 1 cup milk 1 ⁄4 cup sugar 1 tsp vanilla Several ice cubes Large can crushed pineapple in heavy syrup (optional) Blend all together in blender using as much ice cubes as you wish to make it thick. You can use an electric mixer and omit the ice cubes. Finish making drink and stir in fruit. Serves 3-4 Jenna Smith Denton
MADDISYN’S CHOCOLATE CHIPS 1 package chocolate or vanilla almond bark 1 family size Ruffles with ridges potato chips Table with wax paper Large bowl – glass In large bowl (glass) break up ½ almond bark and melt in microwave stirring often. Dip ½ side of chip – cool on wax paper. Repeat other side and cool completely. Store in sealed container. You can do this with fruit, nuts, or anything you choose. Maddisyn Smith Denton
AARON SMITH’S POPCORN CAKE 4 quarts of popped popcorn 1 pound of M&Ms or chocolate chips 1 ⁄2 pound of roasted nuts (optional) 1 ⁄2 cup of Crisco oil 1 pound of marsh mellows 1 ⁄2 cup of butter Large bunt pan or long pan buttered well or sprayed. 1 jar of maraschino cherries –drained Prepare pan- set aside. Mix with large slotted spoon, popcorn, candy and nuts in large bowl. In sauce pan melt butter, oil and marsh mellows, stirring often. Evenly put drained cherries first in bottom of prepared pan. Press mixture over cherries and chill until ready to serve. Slice and flip over – makes cherries on top. Serves 10 or more Aaron Smith Denton
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LESLIE SMITH’S FRUIT CUPS
DEDE’S SHEATH CAKE BY DREW
1 pound of strawberries washed and sliced 1 large can drained peaches 2 cups of washed seedless grapes 6 oz cup of favorite yogurt 1 cup drained water chestnuts (optional) Mix all items except yogurt. Toss well & stir in yogurt when ready to serve or serve without dressing or sprinkle lightly with some sort of sugar or substitute sugar. Leslie Smith Denton
1 cup water 1 cup butter 4 tbsp cocoa 2 eggs, beaten 2 cups sugar 1 ⁄2 cup buttermilk 1 tsp baking soda 1 tsp vanilla 2 tbsp cinnamon 2 cups flour Icing: 1 ⁄2 cup butter 4 tbsp cocoa 6 tbsp milk 2 or 3 powdered sugar Roasted pecans for topping In saucepan combine water, butter, and cocoa cook until boiling, stirring constantly. Set aside. In large bowl mix eggs and sugar, beat. Add baking soda to buttermilk and beat into mixture. Add vanilla and cinnamon and beat. Add in cocoa mixture. Add flour in little at a time. Pour into pan and bake at 350 degrees for about 30 minutes until done in middle. For icing, bring butter, milk, cocoa to a boil. Add sugar and vanilla, beat well and pour over cake, top with roasted pecans. Drew Mosier Denton
JANIE’S BUTTERMILK PIE 1 1⁄2 cup sugar 3 tbsp flour 1 ⁄2 tsp salt 1 ⁄2 stick butter 3 eggs 1 1⁄2 tsp lemon extract 3 ⁄4 cup buttermilk 2 pie crust, thawed and ready to bake Cool Whip for topping Sift all dry ingredients, mix all other ingredients into dry mixture one at a time. Mix well, pour into pie crusts. Bake at 450 degrees for 15 minutes, then turn down to 350 degrees and bake approximately 35 minutes more or until pie is no longer runny in middle. Let cool completely. Janie Walters Denton
JANIE’S GINGERBREAD FOLKS 7 cups flour 2 tsp baking soda 1 tsp salt 1 1⁄2 tsp cinnamon 2 tsp ginger 2 tsp allspice 2 tsp cloves 1 1⁄2 cups molasses 1 cup brown sugar 1 ⁄3 cup Crisco 2 ⁄3 cups cold water Icing and candy for decorating Sift all dry ingredients together. Mix all other ingredients together and mix well. Make large ball of dough and chill for 2 hours. Roll out on floured surface and cut out with favorite cookie cutters. Bake on lightly greased cookie sheet 2 inches apart at 350 degrees for 10-12 minutes, until no indentations when touched. Cool, ice and decorate with candy. Janie Walters Denton
DREW’S KEY LIME PIE ⁄2 cup fresh lime juice from lime 1 can Eagle Brand milk 3 eggs, beaten 1 graham cracker crust Cool Whip Cherries In large mixing bowl break 1 egg and separate, putting egg white in pie crust and spreading in and around crust. Place in 325 degree oven and cook for 15 minutes. Break rest of eggs in bowl and beat until creamy. Add lime juice, Eagle Brand milk, and beat well. Pour into crust and bake 20 more minutes or until set. Let cool completely and top with Cool Whip and cherries if desired. Drew Mosier Denton 1
CRAILYN’S POLKA DOT FUDGE 4 oz cream cheese, softened 2 cups powdered sugar 1 ⁄4 tsp salt 2 oz unsweetened chocolate 1 ⁄4 tsp vanilla 1 tbsp milk 1 cup miniature marshmallows 1 cup toasted nuts (optional)
In large bowl place cream cheese and mix until smooth, slowly blend in sugar. Add melted chocolate, salt, vanilla, and milk; blend well. Fold in marshmallows and toasted nuts, stir nuts. Place and press unto 9 by 9 inch well buttered pan. Place in refrigerator and chill until firm. Cut into squares. Crailyn Love Denton
CRAILYN’S BUTTER COOKIES WITH PECANS 1 cup butter, softened 1 cup powdered sugar 1 tsp vanilla 2 tsp butter flavoring 2 1⁄2 cups flour 1 cup toasted pecans (optional) 1 ⁄2 cup powdered sugar Beat butter and powdered sugar until creamy, add in butter flavoring and vanilla. Add little amounts of flour at a time until soft dough forms. Beat at low temperature until combine, chill for 1 hour. Pinch off 2 inch balls. Bake 350 degrees for 10-12 minutes until light brown. Place pecans into top of cookies, let cool for 5 minutes. Dip cookies by slotted spoon into powdered sugar while warm. Crailyn Love Denton
GRANDMA’S PEANUT BUTTER COOKIES 1 1⁄2 cup flour 1 ⁄2 tsp salt 1 ⁄2 tsp baking soda 1 ⁄2 butter flavored Crisco 1 cup peanut butter 3 ⁄4 cup packed brown sugar 3 ⁄4 cup granulated sugar 1 extra large egg 1 tsp vanilla 1 ⁄2 cup sugar for cookie topping Sift flour, salt, and baking soda together. In large bowl beat Crisco and peanut butter until creamy, add brown and granulated sugar; beat until fluffy. Add egg and vanilla. On low spped with mixer add flour mixture to cookie mixture, a little at a time until just blended. Make tablespoon balls and place 1 ½ inches apart on cookie sheet. Flatten with fork and make crisscross pattern. Sprinkle sugar on each cookie. Bake at 375 degrees until light brown for 10-12 minutes. Cool for 5 minutes before removing from cookie sheet. Susan Washington Denton
Holiday Traditions
SUSAN’S STRAWBERRY CAKE Box of French Vanilla or White cake mix 2 tbsp flour 2 tsp baking soda 3 ⁄4 cup oil 4 eggs beaten 1 ⁄2 cup boiling water 1 small box strawberry Jell-o 1 ⁄2 package of thawed strawberries Icing: 3 tbsp butter, softened 3 ⁄4 box (16oz) powdered sugar 6 oz thawed strawberries 2 tbsp strawberry jell-o from cake Dissolve jell-o in boiling water, save 2 tbsp for icing. In large bowl combine cake mix, flour, baking soda, oil, eggs, and jell-o. Fold in 6 oz of thawed strawberries. Pour into greased and floured pan. Bake at 350 degrees for 40 minutes or until cake springs back when touched in middle. Let cool completely. For icing, mix together powdered sugar, jell-o, butter, and strawberries, beat. Pour over cake and let chill. Susan Washington Denton
JULIE’S DIRT BOWL 1 large package Oreo cookies, frozen 2 small boxes vanilla jell-o instant pudding 3 cups milk 8 oz cream cheese 1 large tub Cool Whip 8 tbsp butter, softened 1 cup powdered sugar 1 cup gummy worms Mix pudding and milk together, chill. Crush frozen cookies in a blender to a
dirt like texture, set aside. Beat cream cheese, butter, and powdered sugar together. Add in Cool Whip and pudding, beat together. In a clear bowl layer with cookie, place a few gummy worms on the side of bowl, the pudding. Repeat until cookie mixture is on top and worms. Julie Smith Denton
A.C.’S ORANGE POP CAKE
cup 2 chocolate ready to eat Pie Crust 1 regular Hersey bar, shaved or curled 1 jar of Maraschino cherries In large glass bowl break candy bar into small pieces, melt in microwave about 90 seconds. Make sure not to burn. Quickly stir in Cool Whip until smooth. Pour into pie crust evenly. Let chill. Evenly cut pies, top each slice with dollop of Cool Whip and shaved candy. Chill until ready to serve. Top with a cherry. A.C. Love Denton
1 box butter cake mix 8 tbsp butter 4 eggs 1 small box instant white chocolate Jell-o pudding mix 1 (12 oz) can Orange soft drink 1 (15 oz) can Mandarin Oranges, drained Icing: 3 tbsp orange soda, saved from cake 1 (8 oz) Cool Whip 1 cup orange slices candy for decorating (optional) Combine cake mix, butter, eggs, pudding mix, and orange soda; mix well. Stir in drained mandarin oranges. Pour mixture into 9 by 13 inch sprayed pan and bake at 350 degrees for 40 minutes or until cake pulls away from sides. Cool at least 1 hour or until cool to the touch. For icing, add 1 tbsp of orange pop at a time to Cool Whip and stir well. Ice cake and cut into squares, place candy orange slices on each square. A.C. Love Denton
A.C.’S CANDY BAR PIE Extra large Hershey bar or 6 regular size 1 extra large bowl Cool Whip, save 1
1 (8 oz) can tomato paste 1 tsp salt 1 ⁄4 teaspoon pepper Hamburger buns Melt margarine in a frying pan, add onion and green peppers, and cook over low to medium heat until tender but not brown. Add meat, salt, and pepper. Increase heat to moderate and cook, stirring frequently until meat is done. Add tomato paste and (a little water to rinse can and get all the paste out of can) mix until well blended. Heat the buns (with a little margarine spread over them) in skillet until well heated. Put a little of meat mixture over bottom bun and place top bun over. Enjoy! Chips or potato salad goes good with this sandwich. Mary Redfearn Collinsville
SAUSAGE PIE
SLOPPY JOES 2 tbsp margarine ⁄2 cup chopped fine onion OR 2 tbsp onion flakes 1 green pepper chopped fine 1 lb ground beef 1
2 eggs 1 cup milk 1 cup shredded cheese 1 lb sausage (hot, sage, or original) 2 tbsp chopped fine onion 2 tbsp chopped fine green pepper 1 unbaked pie crust- 9 inch 1 ⁄4 to 1⁄2 cup jalapenos chopped fine Mix eggs and milk with wire whisk. Brown sausage in a skillet drain, put sausage onto the pie crust, sprinkle the onion, green pepper, jalapenos, and shredded cheese. (Make sure the cheese has covered the sausage) Pour the milk/egg mixture all over top of pie. (You might need to place on a cookie sheet) Bake at 350 to 375 degree for about 40 minutes. This pie can be made with or without jalapenos, good either way! Mary Redfearn Collinsville
Wishing Comfort & Joy to You & Your Family this Holiday Season!
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CHICKEN HOMINY SUPREME 6 large skinless chicken thighs 1 tsp salt 1 tsp cumin 1 ⁄2 tsp black pepper 1 ⁄2 tsp oregano 1 jalapeno, seeded and chopped 1 onion chopped 3 cloves garlic, chopped 2 cups chicken broth 1 15oz can hominy, drained 2 tbsp corn meal 1 ⁄2 cup chopped cilantro Season chicken with 1⁄2 tsp of salt and cumin and 1⁄4 tsp black pepper and oregano. Scatter onion, garlic, and jalapeno over chicken. Pour broth over, cover and cook in Crockpot for 6 hours on high. Stir in hominy, corn meal, and remaining salt, cumin, pepper, and oregano. Cook another 15 minutes, add cilantro before serving. Joyce Quesenberry Sanger
BEEF STROGANOFF 2 tbsp flour ⁄4 tsp garlic salt 1 tsp salt 1 ⁄4 tsp black pepper 1 1⁄2 lbs round steak, cut 1⁄2 inch thick 1 ⁄4 cup butter 1 small onion, minced 1 cup beef bouillon 1 ⁄2 lb mushrooms, sliced 2 tbsp butter 1 cup sour cream 3 tbsp parsley, minced Mix flour, garlic salt, salt, and pepper. Then pound into meat on both sides. Cut the prepared meat into 2” by 1⁄2” strips. Brown the strips on both sides in butter. To the browned meat, add the minced onion and bullion, cover and cook slowly on stove top for 1 hour or until tender. While the meat is cooking sauté the mushrooms in butter for 5 minutes. Stir this mixture alone with the sour cream and parsley into the tenderized meat. Heat thoroughly and serve over noodles. Karen Jackson Denton 1
SWEET AND SAUCY RIBS 2 lbs pork baby back ribs 1 tsp black pepper 2 1⁄2 cups barbecue sauce (not mesquite flavored) 1 jar (8 oz) cherry jam or preserves 1 tablespoon Dijon mustard 1 ⁄4 tbsp salt Trim and discard excess fat from ribs.
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Rub pepper over ribs. Cut ribs in 2-rib portions, place in Crockpot. Combine barbecue sauce, jam, mustard, and salt in small bowl and pour over ribs. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, or until ribs are tender. Taste and adjust seasonings with additional salt and pepper, if desired. Serve ribs with sauce. Barbara Dotson Denton
BARBECUED PULL PORK SANDWICHES 1 pork shoulder roast (about 2 1⁄2 lbs) 1 bottle (14 oz) barbecue sauce 1 tbsp fresh lemon juice 1 tsp brown sugar 1 medium onion, chopped 8 hamburger buns or hard rolls Place pork roast in Crockpot, cook on low for 10 to 12 hours or on high for 5 to 6 hours, or until done. Remove pork roast from Crockpot, discard cooking liquid. Shred pork with 2 forks. Return pork to Crockpot, add barbecue sauce, lemon juice, brown sugar, and onion. Cover and cook on low for 2 hours or on high for 1 hour. Serve shredded pork on hamburger buns or hard rolls. For a 5, 6, or 7 quart Crockpot double all ingredients except barbecue sauce, increase sauce to 21 ounces. Barbara Dotson Denton
RAWLINGS FAMILY CHILI 1 lb ground beef 1 medium onion 1 tablespoon olive oil 3 tablespoons Chili Powder 1 ⁄2 tablespoon cumin 1 teaspoon cayenne pepper 1 tablespoon garlic salt 2 tablespoon Ranch Powder Balsamic Vinegar to taste 1 can chili beans 1 can diced tomatoes 1 bag of frozen corn Optional-sweet potato or carrot purée Heat oil in bottom of stew pot on medium/high. Sauté onion until caramelized then add ground beef and brown. Add 1⁄3 of the seasoning. Do not drain. When meat is browned add the rest of the ingredients plus 1⁄2 cup of water. Bring to a boil and lower temperature, add balsamic vinegar to taste, (2-3 tablespoons) and allow to simmer for at least 20 minutes. Simmer longer for deeper flavor.Serve with cheese & sour cream with sweet cornbread. Makes 6 servings. Angela Rawlings Denton
FAMOUS BUTTER CHICKEN 4 boneless skinless chicken breast 2 eggs beaten 1 cup crushed Ritz crackers 1 ⁄2 cup butter, cut into pieces 1 ⁄2 tsp garlic salt Pepper to taste Preheat oven to 375 degrees. Lightly spray 9 by 13 baking dish with non stick cooking spray. Place crushed crackers in a medium sized shallow bowl. Place eggs in another medium sized shallow bowl. Dip one chicken breast at a time in the eggs, coating well on each side, then dredge in the cracker crumbs, coating well on all sides. Place chicken breast side by side in the baking dish. Top the chicken entirely with pieces of butter. Bake on middle rack for 40-45 minutes or until the chicken reaches an internal temperature of 165 degrees. Nancy Yeatts Denton
2 cups Pace thick and chunky salsa 1 lb shredded cheese In large oven dish pour Doritos evenly. In large saucepan combine soup, milk, and salsa. Heat and stir until smooth. Add cooked chicken. Pour over chips and cover with cheese. Bake at 400 degrees for 20 minutes until cheese melts. (you can do all this in microwave, if you use glass dish and cook about 7-10 minutes.) Janie Walters Denton
ANDY’S BEEF STEAK ⁄4 inch thick rib eye steak, one per person cut in half Adolph un-seasoned meat tenderizer Black pepper A-1 Steak Sauce or preferred Rinse meat and pat excess water off, sprinkle each side of meat with tenderizer and pepper. Place in a broiler pan down in oven not on top of rack, this dries the meat out. Broil each side until done as desired. Top with steak sauce. Andy Walters Denton 3
SALMON CROQUETS BY JANIE 2 (15oz) cans salmon 4 cups crushed saltine crackers 3 beaten eggs 1 ⁄2 cup onion, diced Remove skin and bones from canned salmon, drain. Add 1 cup crushed crackers, beaten eggs, and onion. Form into patties until all is used. Roll in remaining crushed cracker crumbs. Place in hot oil in frying pan. Lightly brown, flip and repeat. Cooking about 4 minutes per side twice. Janie Walters Denton
MEXICAN CHICKEN Large bag Doritos chips 2-3 lbs chicken, cooked OR 2 cans chunky cubed chicken 1 (15oz) can Cream of Chicken soup 2 cups milk
CRANBERRY SALAD 2 cups cranberries, crushed 3 ⁄4 pound mini marshmallows 1 1⁄2 cups sugar 1 cup crushed pineapple drained 1 pint whipping cream 1 cup chopped nuts Combine cranberries and sugar, let stand 2 hours. Combine marshmallows, cranberries, pineapple, and nuts. Let set in refrigerator overnight before serving. Joy Moore Sanger
PEAR SALAD Half pears, fresh or canned Romaine leaves Cottage cheese Sharp cheddar Cherries Lay cleaned romaine leaves on a salad plate. Place half a pear on romaine. Put 2 tbsp cottage cheese on top of pear. Sprinkle cheddar cheese over salad and top with a cherry. Chill in the refrigerator for 1 hour. Serve with your meal. Karen Jackson Denton
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POTATO SALAD 6 medium potatoes 1/2 cup diced onion 2 diced dill pickles 1 cup mayonnaise 1 â „4 cup mustard 1 boiled egg Paprika Salt and pepper Peel and cut potatoes into cubes, boil on medium heat until tender. Drain. Lightly mash potatoes still chunky. Add mayonnaise and mustard, stir until well mixed. Add onions, pickles salt and pepper to taste. Slice boiled egg on top and sprinkle with paprika. Makes 10-12 servings. Maria Hendrix Denton
CHAMPAGNE SALAD â „4 cup powdered sugar 1 (8 oz) package cream cheese, softened 1 1â „3 cup maraschino cherries, well drained cut in half 1 (2 oz) can crushed pineapple, drained 2 bananas, mashed 1 (8 oz) carton Cool Whip, thawed 1 cup chopped pecans 1 1â „2 miniature marshmallows Cream together sugar and cream cheese. Fold in cherries, pineapple, bananas, Cool Whip, pecans, and marshmallows. Mix well and pour into a 9 by 13 pan coated in nonstick spray. Freeze. Thaw 15 minutes before trying to cut in squares. Nancy Yeatts Denton 3
STRAWBERRY SALAD 2 (8 oz) package cream cheese, softened 2 tbsp mayonnaise
1 â „2 cup powdered sugar 1 (16 oz) package frozen strawberries, thawed 1 (10 oz) package small marshmallows 1 (8 oz) can crushed pineapple, drained 1 (8 oz) carton Cool Whip, thawed 1 cup pecans In large bowl combine cream cheese, mayonnaise, and powdered sugar. Beat until creamy; fold in strawberries, marshmallows, pineapple, Cool Whip, and pecans. Mix well and pour into a 9 by 13 glass dish. Freeze. Take out about 15 minutes before serving. Nancy Yeatts Denton
INCREDIBLE BROCCOLI CHEESE SOUP 1 (10 oz) box frozen broccoli, chopped 3 tbsp butter 1 â „4 onion, finely chopped 1 â „4 cup flour 1 (16 oz) carton half & half 1 (14 oz) can chicken broth 1 â „2 tsp salt 1 â „4 tsp black pepper 1 lb mild Mexican Velveeta Cheese, cubed Punch several holes in box of the broccoli and microwave for 5 minutes. Turn box in microwave and cook another 4 minutes. Leave in microwave to cool for 3 minutes. In large saucepan, melt butter and sautĂŠ onion, do not brown! Add flour, stir, then gradually add half & half, chicken broth, and seasonings. Stirring constantly, heat until mixture has thickened slightly. Do not let this come to a boil. Add cubes of cheese and heat while stirring until cheese is melted. Add cooked broccoli and stir. Serve piping hot, serves 4-6. Nancy Yeatts Denton
PANCHO VILLA STEW 3 cups diced cooked ham 1 lb smoked sausage cut in 1â „2 inch slices 3 cans chicken broth 1 (15 oz) can whole tomatoes, undrained 3 (4 oz) cans chopped green chilies undrained 1 large onion, chopped 1 tsp garlic powder 2 tsp ground cumin 2 tsp cacoa 1 tsp dried oregano 1 â „2 tsp salt 2 (15 oz) cans pinto beans, undrained 1 (15 oz) can hominy, undrained 1 (8 oz) can whole kernel corn, undrained Flour tortillas In a roaster, combine ham, sausage, chicken broth, tomatoes, green chilies, onion, garlic powder, cumin, cacoa, oregano, and salt. Bring to a boil, reduce heat and simmer for 45 minutes. Add beans, hominy, and corn. Bring to a boil again, reduce heat and simmer another 15 minutes. Serve with hot buttered flour tortillas or corn bread. Nancy Yeatts Denton
TACO TOSSED SALAD 2 cups ready to eat chopped salad greens 1 cup chopped tomatoes 2 pealed avocados, cubed soaked in lemon juice 2 cups ground beef, crumbled 1 lb favorite shredded cheese 16 oz jar Pace’s Thick & Chunky salsa Diced onions Chips
Wash and drain chopped greens. Place avocados in large bowl then tomatoes, lettuce, greens, and cheese. Toss well and to individual dishes. Place desired amount in dish and top with salsa as desired. Andy Walters Denton
ANDY’S PRETZEL SALAD 1 cup plus 3 tbsp sugar 8 oz Cool Whip 1 1⠄2 sticks butter 6 oz package strawberry Jell-o 1 1⠄2 cups crushed pretzels 20 oz strawberries, thawed 1 (8 oz) cream cheese, softened 2 cups boiling water 1 cup cold water Extra Cool Whip for topping Cream 3 tbsp sugar and butter in a large bowl, add pretzels and mix well. Press into 9 by 13 inch baking dish; bake at 350 degress for 10 minutes. Let cool completely and set aside. Combine cream cheese and 1 cup sugar, mix until smooth; fold in Cool Whip and spread over cooled pretzel crust, chill. Dissolve jello in hot water and add cold water and strawberries, stir well. Chill until soft set and spread over cream cheese. Chill until firm. Good topped with or without cream cheese. Andy Walters Denton
JANIE’S MANDARIN SALAD 6 oz Orange Jell-o 2 cups boiling water
222 West Hickory, Ste 101 Historic Downtown Denton
DE-1647334-01
940-383-AMYX (2699)
AmyxFineJewelry.com
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12 oz can Orange Crush soda, cold 2 large cans Mandarin Oranges, drained 1 large can crushed pineapple, drained 8 oz jar Maraschino cherries, drained Cool Whip, for topping Pour 2 cups boiling water in bowl and add Jell-o, stir until dissolved. Pour can of cold orange soda in and mix well. Pour all drained fruit in. place un refrigerator until set and ready to serve. Top with Cool Whip. Janie Walters Denton
⁄2 tsp grated orange peel Juice from one medium orange 1 ⁄4 tsp salt 1 tsp vanilla Chopped pecans (optional) Place sweet potatoes, brown sugar, butter, cinnamon, nutmeg, orange peel, orange juice, salt and vanilla in Crockpot. Cover; cook on low for 4 hours or on high for 2 hours, or until potatoes are tender. Sprinkle with pecans before serving, if desired. Variation; mash potatoes add ¼ cup milk or whipping cream, sprinkle with a mixture of sugar and cinnamon. Barbara Dotson Denton 1
SCALLOPED POTATOES AND PARSNIPS
ORANGE SPICED SWEET POTATOES 2 lbs sweet potatoes, peeled and diced ⁄2 cup packed brown sugar 1 ⁄2 cup ( 1 stick) butter, cut into small pieces 1 tsp ground cinnamon 1 ⁄2 tsp ground nutmeg 1
6 tbsp unsalted butter 3 tbsp all purpose flour 13⁄4 cup heavy cream 2 tsp dry mustard 1 1⁄2 tsp salt 1 tsp dried thyme 2 or 3 baking potatoes, peeled, cut in lengthwise then cut into 1⁄4 inch slices crosswise 2 parsnips, peeled and cut into ¼ inch slices 1 onion, chopped 2 cups shredded sharp cheddar cheese For cream sauce; melt butter in medium saucepan over medium high heat. Whisk in flour and cook 1 to 2 minutes. Slow whisk in cream, mustard, salt, thyme, and pepper. Stir until smooth. Place potatoes, parsnips, and onion in Crockpot, add cream sauce. Cover; cook on low for 7 hours or on high for 3 ½ hours or until potatoes are tender. Stir in cheese, cover and let stand until cheese melts. Barbara Dotson Denton
VEGETABLE MEDLEY 1 (16 oz) kidney beans, rinse & drain 1 (15 1⁄4 oz) lima beans, rinse & drain 1 (15 oz) garbanzo beans, rinse & drain 1 (14 1⁄2 oz) wax beans, drain 1 (14 1⁄2 oz) green beans, drain 1 (15 oz) small peas, drain 1 (11 oz) white corn, drain 1 1⁄2 cup onion, chopped 1 (2 oz) jar pimentos 1 ⁄2 cup green pepper, chopped 1 large cucumber, chopped 2 cup cider vinegar 1 ⁄2 cup vegetable oil 1 ⁄2 tsp pepper 1 1⁄2 cup sugar 1 ⁄2 tsp salt 1 ⁄4 tsp garlic powder Mix all vegetables in large bowl. Mix vinegar, vegetable oil, pepper, sugar, salt, garlic powder and pour over mixed veggies. Let chill overnight before serving. Gretchen Arrant Denton
LOVELESS CAFÉ CREAMED CORN 6 cups fresh corn kernels (can use frozen but fresh is best) 1 ⁄2 cup plus 1 tbsp sugar 2 tsp kosher salt 6 cups water 1 cup heavy cream 1 stick butter Pinch white pepper Place corn in large pot and cover with water, add 1⁄2 cup sugar and 1 tsp salt. Bring to a boil and simmer for 2 to 3 minutes. Drain well and remove 2 cups of corn; place the corn in a food processor with the heavy cream and 1⁄2 stick of the butter. Pulse until the corn is puréed. Add the puréed corn back into the remaining corn, and the other 1 ⁄2 stick butter, 2 tbsp sugar, 1 tsp salt, and white pepper. Simmer on low heat,
stirring constantly until corn thickens slightly. Nancy Yeatts Denton
CONFETTI SQUASH CASSEROLE 1 lb yellow squash diced 1 lb zucchini, sliced 1 large onion, thinly diced 1 can Cream of Chicken soup 1 (8 oz) sour cream 1 (4 oz) jar chopped pimento, drained 1 (8oz) can sliced water chestnuts, drained 2 carrots, grated 1 stick butter 1 package herb stuffing mix Cook squash, zucchini, and onion in salted water for 10 minutes; drain well. Combine the chicken soup, sour cream, pimento, water chestnuts, and carrots. Mix well, but gently. Melt butter in saucepan and add stuffing mix, mix well. Combine stuffing mix and squash mixture until well blended. Pour into a greased 9 by 12 baking dish. Put in a preheated oven at 350 degrees and cook for 30-35 minutes. Serves 8-10. Very pretty and delicious vegetable dish. Nancy Yeatts Denton
ANDY’S OKRA PLUS TOMATOES 32 oz chopped okra, unbreaded fresh or frozen 32 oz can tomato juice 8 oz chopped onion 3 tbsp salt 2 tbsp black pepper 28 oz can tomatoes Large can of water and tomato sauce In large pot place okra, tomato juice, onion, salt, and pepper. Boil, stirring
208 N. 4th Street Sanger, TX 940-458-1942
DE-1646170-01
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often for 15 minutes on medium heat. Do not over boil, after 15 minutes add can of tomatoes and tomato sauce. Cook with pot covered, about 10-15 minutes. If need add large can of water. Cook until tender and juice as thick as desired. Stir often, do not let it stick and burn. Good with cornbread or with any meal. Andy Walters Denton
ANDY’S ACORN SQUASH BAKE 2 acorn squash
8 tbsp butter 8 tbsp brown sugar 4 tsp cinnamon 1 small jar maraschino cherries, drained 1 can of pineapple rings Wash squash, pat dry, cut in half, take out seeds and rinse with water. Place cut side down, bake 30 minutes, flip squash over, place 1 tbsp butter in each one, 1 tsp cinnamon, 2 tbsp brown sugar and 1 more tbsp butter. Place pineapple ring and equal amounts of cherries. Bake 20 to 30 more minutes. Andy Walters Denton
SQUASH DISH BY JANIE 2 lbs cooked squash, boiled 1 cup onion, cooked 8 tbsp butter 1 large can tomatoes 2 cups cheese Salt and pepper Place cooked squash in pan, evenly cover squash with cooked onions, cover with butter and pour tomatoes evenly over everything. Salt and pepper top and then cover with cheese. Bake at 400 degrees for 20-25 minutes until cheese is melted.
Janie Walters Denton
JANIE’S PHILLY CORN 3 cans whole kernel corn 1 (8 oz) cream cheese, softened 3 tbsp butter Salt and pepper Place 3 cans of corn in saucepan and boil 5-10 minutes. Drain, stir in cream cheese and butter. Stir until all corn is covered, salt and pepper to taste. Janie Walters Denton
Silent Nights, Stress-less Days Find rest, relaxation and rejuvenation
www.davantisalon.com • 1800 S. Loop 288, Suite 222 • 940-380-1196
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P eace. Love. Joy. Faith.
For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life. — John 3:16 May the peace of Christ be with you now and throughout the coming year.
The Evangelical Lutheran Good Samaritan Society provides housing and services to qualiďŹ ed individuals without regard to race, color, religion, gender, disability, familial status, national origin or other protected statuses according to applicable federal, state or local laws. Some services may be provided by a third party. All faiths or beliefs are welcome. Š 2015 The Evangelical Lutheran Good Samaritan Society. All rights reserved.
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We’ve been serving the Denton community for over 50 years. Compassionate and caring services with dignity.
DeBerry Funeral Directors (940) 383-4200
DE-1646300-01
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2025 W. UNIVERSITY • DENTON, TEXAS www.deberryfuneraldirectors.com 47
MERRY CHRISTMAS FROM OUR HOME TO YOURS WISHING AND PRAYING FOR YOU A MOST BEAUTIFUL CHRISTMAS SEASON AND BLESSINGS FOR A VERY HAPPY AND PROSPEROUS 2018!
Brent Chow BBS Realty
Multi-Million Dollar Producer Realtor®/Agent • Estate Sales SRES Certified Senior Adult Relocation Specialist • Real Estate * Estate Sales * Land * Commercial
Brent’s Cell 940-453-5159 • BrentChow@RobsonRanch.net 940-390-9789 Broker Office 8812 Landmark Lane • Denton, TX 76207 RobsonRanch.net • www.relocationwithease.com Proudly serving North Texas Estates and Families with Integrity for over 33 years. EQUAL HOUSING
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