Holiday Recipe Book - Ashland & Waverly by SouthwestIowaNews.com

November 2014 RECIPES

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RECIPES

Irish Potato Candy 1/4 c butter, softened 1/2 (8 oz.) package cream cheese 1 tsp. vanilla extract 4 c confectionersâ&#x20AC;&#x2122; sugar 2 1/2 c flaked coconut 1 Tbsp. ground cinnamon

APPLESAUCE AMBROSIA 1 can (16 oz.) applesauce 2 bananas, sliced 1 can (11 oz.) mandarin oranges 1/2 c toasted slivered almonds 1/2 c flaked coconut 32 oz. low-fat vanilla yogurt

In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectionersâ&#x20AC;&#x2122; sugar; beat until smooth. Using your hands if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in cinnamon again for darker color.

Whip yogurt with a wire whisk. Add applesauce. Gently fold in remaining ingredients. Chill and serve.

Christmas Walnut Toffee 1 c butter 1 c white sugar 1 Tbsp. corn syrup 3 Tbsp. water 1 1/2 c chopped walnuts, divided 1 (6 oz.) package chocolate chips Butter a 9 inch square baking dish, and set aside. Melt butter in a large saucepan over medium heat. Stir in the sugar and corn syrup until smooth; add the water and stir. Heat to 290 degrees F using a candy thermometer. When the temperature has been reached, stir in 1 cup of the walnuts, and cook for 3 more minutes, stirring constantly. Pour into the prepared pan, and allow to cool. When the toffee is cooled, remove from the pan, and place onto waxed paper. Melt chocolate chips in a metal bowl over a pan of simmering water, or in the microwave, stirring frequently until smooth. Spread half of the melted chocolate onto one side of the toffee slab, and sprinkle with half of the remaining nuts. Allow to cool until set, then repeat with the other side. Break into bite size pieces when set.

Cream Cheese Christmas Cookies 1 c butter, softened 1 (8 oz.) package cream cheese 1 c white sugar 1/2 tsp. vanilla extract 2 1/2 c all-purpose flour 1/2 tsp. salt 1/2 c chopped pecans 1/2 c green sugar crystals 1/2 c red sugar crystals 1 c pecan halves Cream together the butter and cream cheese. Add sugar and vanilla; beat until light and fluffy. Combine the flour and salt; gradually add to creamed mixture, beating until well blended. Stir in chopped pecans. Cover bowl with plastic wrap and refrigerate for 15 minutes. On four sheets of aluminum foil, shape dough into four 6 inch rolls, 1 1/2 inches in diameter. Wrap each roll tightly in foil and refrigerate over night. Preheat oven to 325 degrees F. Line cookie sheets with foil. Remove rolls of dough from refrigerator one at a time. Coat each roll with red or green sugar crystals; cut dough into 1/4 inch slices. Place on prepared cookie sheets; top each cookie with a pecan half. Bake for 15 to 18 minutes or until bottom of cookie is lightly browned when lifted.

RECIPES

SMART CHICKEN SALAD 1 lb. cooked chicken shredded 1/2 c fine diced red onion 1/2 c diced apple 2/3 c grapes, halved 1/3 c dried cranberries 1/4 c toasted pumpkin seeds 1/2 c plain Greek yogurt 1 Tbsp. freshly squeezed lemon juice, or more, to taste 1/2 tsp. granulated garlic Kosher salt and freshly ground black pepper to taste 4 favorite rolls or crescents, toasted, for serving In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries or currants, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste. Serve sandwiches on rolls or crescents with chicken mixture. Smart Chicken

BUFFALO CHICKEN SLIDERS 1 lb. ground Smart Chicken breast 2 1/2 Tbsp. Frankâ&#x20AC;&#x2122;s Red Hot 2/3 c panko, plain 1 egg 1 tsp. oregano, ground 1 tsp. thyme, ground 2/3 c salad dressing 2 oz. c celery, small dice 3 oz. Blue cheese 2 oz. carrots, shredded 1/2 tsp. white vinegar Salt and pepper to taste 6 cocktail buns Add the egg, chicken, panko, oregano, thyme and salt and pepper together, and form in to 6 slider patties. In a separate bowl add the rest of the ingredients to make the sauce. On a hot grill, cook the sliders for 5 minutes on each side or until the internal temp reaches 165 degrees. Then top with sauce serve in a cocktail bun. Smart Chicken

RECIPES Corn Souffle 2 (15.25 oz.) cans whole kernel corn 2 (14.75 oz.) cans cream-style corn 4 Tbsp. white sugar 4 Tbsp. all-purpose flour 4 Tbsp. milk 4 eggs Preheat oven to 350 degrees F. Combine the corn, creamed corn, sugar, flour, milk and eggs. Mix well. Pour the mixture into a 2-quart baking dish. Bake for 1 to 1 1/2 hours.

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Hash Brown and Egg Casserole 1 (2 lbs.) package frozen hash brown potatoes, thawed 1 lb. pork sausage 1 small onion, diced 5 eggs 1/2 c milk 1/2 tsp. onion powder 1/8 tsp. garlic powder Salt and ground black pepper to taste 12 oz. shredded Cheddar cheese Preheat oven to 350 degrees F. Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish. Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil. Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

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RECIPES Old Fashioned Cranberry Relish In a medium bowl, use an old fashioned meat grinder and run thru the following: (if no meat grinder available, dice items or use a food processor.) 1-1/2 c. cranberries 1 can pineapple tidbits, drained 1 stalk celery 1 apple, peeled, cored and cut in chunks 1/2 c. pecans Set aside. In a saucepan, dissolve: 1 6 oz pkg. cranberry jello mix 1 c. hot water Add: 1 t. lemon juice 3/4 c. pineapple juice 1/4 c. orange juice Stir fruit mixture into gelatin mixture. Pour into a mold. Chill until firm. Ann Kozal

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HERSHEY BAR PIE 20 graham crackers 1/2 c. sugar 1/4 c. oleo 18 marshmallows 1/2 c. milk 3 broken up Hershey bars with Almonds 1 c. whipped cream Crumb crackers and melt oleo. Add sugar, press in a crust. Melt marshmallows, milk and Hershey bars. Let cool. Beat in another pan whipped cream and when cool - mix together. Jen

RECIPES

JAVâ&#x20AC;&#x2122;s own spiced mulled wine 1 bottle of James Arthur Vineyards San Realto 6 whole cloves Brown sugar to taste 1 stick of cinnamon Juice of 1 large orange Combine all five ingredients in a crockpot or in a large stove top pot. Bring to a slow simmer. As you are heating, place four orange slices on top. Use a ladle to serve. Try this hot drink to warm your chilled bones on a cold winter night. James Arthur Vineyards

RECIPES

RICE KRISPIE TREATS 1/4 c butter or margarine 1 pt. marshmallow crème 1 6 oz. pkg semisweet chocolate chips 5 c Rice Krispies Melt butter or margarine in a 3-qt. saucepan. Add marshmallow crème and chocolate chips. Stir constantly until melted. Add the Rice Krispies; pour into a large buttered pan to cool before cutting.

ONE PAN MEAL 1 lb. hamburger 4 beef bouillon cubes 1 qt. water 1 Tbsp. flour 1/2 bag (8 oz.) noodles Salt and pepper to taste Brown hamburger, drain. Dissolve cubes in water. Add flour to hamburger and stir well. Add water and cubes’ juice. Add noodles after all is hot. Turn to low and cook covered, until done.

Holiday Apple Side Salad 2 (16 oz.) cans dark red kidney beans, drained and rinsed 2 large Granny Smith apples - peeled, cored and diced 2 stalks celery, diced 1 bunch red globe grapes, halved and seeded 1 1/2 c creamy salad dressing, e.g. Miracle Whip In a large bowl mix together the kidney beans, celery, and grapes. Stir in the creamy salad dressing a little at a time. Adjust the amount of creamy salad dressing to suit your taste.

RECIPES STOVE TOP STUFFING 1/4 c chopped celery 1/4 c margarine 4 c stuffing cubes 1 1/2 c hot water or chicken broth Combine liquid, celery and margarine in a saucepan. Bring to a boil. Reduce heat and simmer 5 minutes with cover on. Add stuffing cubes, stir to moisten. Cover. Remove from heat and let stand 5 minutes. Fluff with a fork before serving.

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White Chocolate Gorp 2 lbs. white chocolate 6 c crispy rice cereal squares, e.g., Rice Chex â&#x201E;˘ 3 c toasted oat cereal 2 c thin pretzel sticks 2 c cashews 1 (12 oz.) package mini candy-coated chocolate pieces Melt chocolate in a large saucepan over low heat or in microwave until just until soft. Stir until melted. Combine all the other ingredients in big roaster pan or bowl. Stir chocolate into mixture. Turn out on waxed paper. Of course anything you like can be added or substituted-but this recipe is a great combination! Combine the crispy rice cereal squares, toasted oat cereal, pretzels, cashews and candy in big roaster pan or bowl. Stir chocolate into mixture. Turn out on waxed paper and let cool.

RECIPES

Brownie Mallow Bars 1 package fudge brownie mix 1 package (10-1/2 oz. mini marshmallows) 2 c. semisweet chocolate chips 1 c. peanut butter 1 T. butter 1-1/2 c. crisp rice cereal

Corn & Broccoli Casserole 1 pkg. broccoli, cooked & drained 1 medium onion chopped 6 oz. cottage cheese 1 stick butter, melted 4 eggs 3/4 t. salt 1 can whole kernel corn (drained) 1 can cream style corn 1 box Jiffy corn muffin mix

Prepare brownie batter according to package directions for fudge-like brownies. Bake in a greased 9 x 13 pan. Bake at 350 degrees for 28-30 minutes. Top with marshmallows. Bake for 3 additional minutes (marshmallows will not be completely melted). Cool on a wire rack. In a saucepan, combine chocolate chips, peanut butter and butter. Cook and stir over low heat until smooth. Remove from heat and stir in cereal. Spread over brownies. Refrigerate overnight. Mary Bogdanovich

Mix all ingredients (adding corn muffin mix last) Pour into greased 9x13 pan. Bake for 35-45 minutes at 450 degrees. Tami Prang

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RECIPES

No Bake Choco-peanutoatmeal Cookies 1/2 c milk 2 c white sugar 3 Tbsp. unsweetened cocoa powder 3 Tbsp. crunchy peanut butter 1/2 c butter 3 c rolled oats 1 tsp. vanilla extract

APPLE ALMOND TART 1 sheet frozen pie crust 1/2 c almond paste (5 oz.) 1 large egg 1/4 c all-purpose flour 1/4 c sugar 5 c apples, thinly sliced 2 Tbsp. apricot preserves, heated Preheat oven to 425 degrees F. Coat a baking sheet with non-stick spray. Press dough into a rectangle on baking sheet. Prick dough all over with fork tines to prevent bubbling. Bake until it begins to brown, about 10 minutes; remove from oven. Meanwhile, in food processor, combine almond paste, egg and sugar. Process until smooth, fold in 2 cups apples. Spread mixture over dough. Layer top with remaining sliced apples. Brush with apricot preserves; broil on high until apples begin to wilt, about 1 minute. Cut into squares and serve.

Wipe 1 inch wide band of butter around the rim of a 3 quart pan to prevent boil-over. Combine milk, sugar, cocoa, butter and peanut butter. Stir and bring to boil over medium heat. Let boil for 1 1/2 minutes, do not stir. Remove from heat. Stir in oats and vanilla. Stir until oats evenly distributed. Drop by teaspoon onto waxed paper. Cool.

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RECIPES

NEVER FAIL PEANUT BRITTLE 3 c white sugar 1 c white Karo syrup 1/2 c water 3 c raw Spanish peanuts 3 tsp. butter 1 tsp. salt 1 tsp. soda

PECAN PIE 1/4 c butter or margarine 1 c brown sugar 1 c white corn syrup 1/4 tsp. salt 3 eggs 1 tsp. vanilla 1 c pecan meats, broken

Boil sugar, Karo syrup and water until thread spins or tests at 250 degrees. Add peanuts and stir continuously after peanuts are added. Cook until temperature reaches 280 degrees. Take from fire. Add butter, salt and soda. Beat well. Pour onto buttered board to cool.

Cream butter or margarine and add sugar and syrup, creaming constantly. Add salt to eggs and beat until light and fluffy, then add to first mixture. Add vanilla and nut meats. Pour into a 9 inch unbaked pastry. Bake at 350 degrees for 50 minutes, or until a knife inserted comes out clean.

Lil Junction Develoment Center 13901 Guildford St., Suite B Waverly Plaza Waverly, NE 402-786-5999

RECIPES

Peanut Butter Bars 1 c butter or margarine, melted 2 c graham cracker crumbs 2 c confectioners’ sugar 1 c peanut butter 1 1/2 c semisweet chocolate chips 4 Tbsp. peanut butter In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Easy Turkey Gravy 2 (.87-oz.) pkgs turkey gravy mix 1/4 c all-purpose flour 3 c cold water 1 c turkey pan drippings or turkey broth 1 c chopped cooked turkey giblets (optional) Combine gravy mix and flour in large saucepan over medium heat. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired. Stirring frequently, cook on medium-high heat until gravy comes to boil. Immediately reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)

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RECIPES Easy Carrot cake 4 eggs 2 c. flour 2 c. sugar 2 t. soda 1 t. salt 1-1/4 t. cinnamon 1-1/4 c. salad oil 2 7-oz. jars junior carrot baby food

Golden Meat Loaf 1-1/2 lb. ground beef 1 c. oatmeal 1 c. carrots, grated 1/2 c. onions, grated 2 eggs, beaten 1 c. milk 2 t. salt 1/4 t. pepper 2 T. catsup

Beat eggs and sugar together. Add oil and spices; mix. Add baby food; mix and add flour. Mix well. Pour into greased and floured 9x13-in. pan. Bake in preheated 350 degree oven for about 40-45 minutes. Cool

Combine all ingredients into a large bowl and mix well, but lightly. Put into a loaf pan and bake at 350 degrees for 1 hour.

FROSTING FOR CARROT CAKE 1 3-oz. pkg. cream cheese, softened 1/4 c. margarine, softened 2 c. powdered sugar 1/2 c. chopped nuts 2 t. vanilla Mix and spread on cooled cake.

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RECIPES Turkey Potato Casserole 1 lb. cooked turkey meat, shredded 1 onion, chopped 1 (14.5 oz.) can green beans, drained 1 (10.75 oz.) can condensed cream of mushroom soup 8 oz. cubed Cheddar cheese 8 oz. shredded Cheddar cheese 4 c prepared mashed potatoes

Chocolate Trifle 1 (19.8 oz.) package brownie mix 1 (3.9 oz.) package instant chocolate pudding mix 1/2 c water 1 (14 oz.) can sweetened condensed milk 1 (8 oz.) container frozen whipped topping, thawed 1 (12 oz.) container frozen whipped topping, thawed 1 (1.5 oz.) bar chocolate candy

Preheat the oven to 350 degrees F. Place turkey in an even layer on the bottom of a 9x13 inch baking dish. Top with a layer of onion and a layer of green beans so that the turkey is no longer visible. Pour the condensed soup over the onion layer, then sprinkle with shredded cheese. Stir together the cubed cheese and mashed potatoes; spoon over the top of the casserole, and spread to cover. Bake for 30 to 40 minutes in the preheated oven, until heated through.

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

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RECIPES HAMBURGER CASSEROLE 1 lb. hamburger 3 sliced potatoes 1 can cream of chicken soup Milk Place sliced potatoes in bottom of casserole. Pour about 1/2 to 1 c milk over potatoes. Brown hamburger in skillet, drain and add soup. Pour hamburger mixture over potatoes and bake for about 1 hour at 350 degrees.

Make Ahead French Toast 5 eggs, lightly beaten In a large bowl, whisk together eggs, 1 1/2 c milk milk, cream and vanilla. Dip bread 1 c half-and-half cream slices into egg mixture and place in a 1 tsp. vanilla extract lightly greased 9x13 inch baking pan. 1/2 (1 lb.) loaf French bread, Refrigerate overnight. cut diagonally in 1 inch slices The next morning: Preheat oven to 1/2 c butter, melted 350 degrees F. 1 c light brown sugar In a small bowl, combine butter, 2 Tbsp. maple syrup sugar, maple syrup and pecans. Spoon 1 c chopped pecans mixture over bread. Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.

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RECIPES Christmas Breakfast Sausage Casserole 1 lb. ground pork sausage 1 tsp. mustard powder 1/2 tsp. salt 4 eggs, beaten 2 c milk 6 slices white bread, toasted and cut into cubes 8 oz. mild Cheddar cheese, shredded Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain. In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight. Preheat oven to 350 degrees. Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F. Bake for an additional 30 minutes, or until set.

Caramel Snack Mix 1/2 c butter 3/4 c white corn syrup 1 c packed brown sugar 1 c chopped pecans 1 c almonds 1 (12 oz.) package crispy corn and rice cereal Preheat oven to 275 degrees F. Spray a large roasting pan with non-stick cooking spray. In a medium-size microwave safe bowl, mix butter, white corn syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts. Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated. Bake for 1 hour, stirring every 15 minutes. As the snack mix is cooling, be sure to continue to stir so that the mix will not harden in one big lump.

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RECIPES

Banana Bread 1 c. shortening 2-1/8 c. sugar 1 c. eggs, well beaten 4-1/2 c. sifted flour 2 T. baking powder 1/2 t. soda 1-1/2 T. baking powder 1/2 t. soda 1-1/2 t. salt 2-2/3 c. mashed bananas, ripe 1-1/2 c. nuts

Cheese Dip 2 lbs. Velveeta cheese, grated 1 lb. fried hamburger, drained 1 can mild chilies, diced 1 can or jar taco sauce 1 can tomato soup 1 can cream of mushroom Place all ingredients except hamburger in crock pot. Brown hamburger an add to crock pot and stir well. Stir occasionally until cheese is melted.

Mix in order given. Grease bottom of pan only. Bake at 350 degrees for 1 hour. Makes 4 small or 3 large loaves.

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RECIPES Grandmaâ&#x20AC;&#x2122;s Five Cup Salad 1 (11 oz.) can mandarin oranges, drained 1 (8 oz.) can crushed pineapple, drained 2 c miniature marshmallows 1 c flaked coconut 6 oz. sour cream Combine the oranges, pineapple, marshmallows, coconut, and sour cream. Stir till mixed well. Refrigerate till cold. Serve.

2 slices day-old white bread, crumbled 1/2 c heavy cream 1 tsp. butter 1 small onion, minced 2/3 lb. ground beef 1/3 lb. finely ground pork 1 egg 1 Tbsp. brown sugar (optional) 1 tsp. salt 1/4 tsp. ground black pepper 1/4 tsp. ground nutmeg 1/4 tsp. ground allspice 1/8 tsp. ground ginger (optional) 1 Tbsp. butter 1/4 c chicken broth 3 Tbsp. all-purpose flour, or as needed 2 c beef broth, or as needed 1/2 (8 oz.) container sour cream

Swedish Meatballs Preheat oven to 350 degrees F. Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream. Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil. Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish. To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.

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RECIPES

FRENCH TOAST 1 egg 1 c. milk 2 T. sugar 1/4 t. salt 1/8 t. cinnamon 1 c. unsifted flour 5 slices day-old bread

SALMOn DIP 1 can pink salmon 1 8 oz. pkg. cream cheese 1 T. lemon juice Minced onion Mix thoroughly and form into a ball and roll in parsley or pecans.

Beat Egg. Add remaining ingredients and beat well. Cut slices of bread in half. Dip in batter and fry in 1/4 c. hot oil until golden brown. Serve with butter and favorite syrup or jelly.

Accidents happen and when they do call

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RECIPES PUMPKIN BARS 2 c. sugar 1/3 c. vegetable oil 1 (16 oz.) can pumpkin 2 eggs, beaten 2 c. Bisquick baking mix 2 t. ground cinnamon 1/2 c. raisins (opt.) Cream Cheese Frosting

RICE PUDDING 2 eggs, beaten 1 c. milk, scalded 1 c. light cream, scalded 1/2 c. sugar 1/2 t. vanilla 1/4 t. cinnamon 1-1/2 c. cooked rice 1/3 c. raisins

Heat oven to 350 degrees. Grease and flour jelly roll pan 15-1/2x10-1/2x1-in. Beat sugar, oil, pumpkin, and eggs in large mixing bowl on medium speed, scraping bowl occasionally, for 1 minute. Stir in baking mix, cinnamon, and raisins. Pour into pan. Bake until toothpick comes out clean - 25 to 30 minutes. Cool. Frost with cream cheese frosting.

Preheat oven to 350 degrees. Combine all ingredients in 1-1/2 or 2 quart casserole dish; mix thoroughly. Place casserole dish in pan filled 1 inch deep with hot water. Bake at 350 degrees for 45 to 60 minutes until a knife inserted halfway between center and edge of dish comes out clean. Serve warm or cold, with or without cream. Pudding will bake with a custard layer on top. For a more even distribution of rice and raisins, stir pudding carefully after 30 minutes of baking. Mike and Eileen Faughn

CREAMâ&#x20AC;&#x2C6;CHEESEâ&#x20AC;&#x2C6;FROSTING 1/3 c. margarine 1 (3 oz. pkg.) cream cheese, softened 1 T. milk 1 t. vanilla 2 c. powered sugar Beat cream cheese, margarine, milk, and vanilla until creamy. Stir in powered sugar until smooth. Spread on cooled bars. Mike and Eileen Faughn

Faughn

Electric Inc.

Mike & Eileen Faughn Contractor Electrician

10321 N. 142nd Waverly, NE 68462 Home (402) 786-3088 Cell (402) 540-3087 Fax (402) 786-3088

Commercial / Residential Licensed & Insured

RECIPES PUMPKIN PIE DESSERT Crust: 1 pkg. yellow cake mix 1/2 c. margarine, melted 1 egg Filling: 2 eggs, slightly beaten 1 t. cinnamon 1/2 t. salt 1/2 t. nutmeg 1/4 t. pumpkin pie spice 2/3 c. evaporated milk 2 c. cooked pumpkin 3/4 c. sugar 1/2 t. vanilla

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In a large saucepan, combine the jelly, barbecue sauce and mustard. Cook, uncovered, over medium heat, for 15-20 minutes or until jelly is melted and mixture is smooth, stirring occasionally. Add sausages; stir to coat. Cover and cook 5-6 minutes longer or until heated through, stirring occasionally. Serve with toothpicks. Yield: 8 dozen

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RECIPES Bacon-wrapped Smokies 1 package smokies 1 package bacon Brown sugar

Cream Cheese Frosted Pumpkin Bars 4 eggs 2 c granulated sugar 1 c vegetable oil 1 can (15 oz.) pumpkin (not pumpkin pie mix) 2 c white whole wheat flour 2 tsp. baking powder 2 tsp. ground cinnamon 1 tsp. baking soda 1/2 tsp. salt 1/2 tsp. ground ginger 1/4 tsp ground cloves 1 package (3 oz.) cream cheese, softened 1/3 c butter or margarine, softened 1 tsp. vanilla 2 c powdered sugar

Cut bacon into 4 to 5 sections. Wrap a piece of bacon around smokies. Secure with a toothpick. Put onto a well greased cookie sheet then smother with brown sugar. Bake at 350 degrees for 30 to 40 minutes. Transfer to a crockpot. (Be careful when transferring to the crock pot as the brown sugar is very hot and will burn.) Kim Davidson

Heat oven to 350 degrees. Lightly grease 15 x 10 x 1 inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin with electric mixer on medium speed until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Spread in pan. Bake 25 to 30 minutes or until golden brown. Cool completely in pan on cooling rack, about 2 hours. In medium bowl, bean cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar 1 cup at a time, until smooth and spreadable. Frost bars. Cut into 7 rows by 7 rows. Store covered in refrigerator. Kim Davidson

Davidson’s Plumbing & Welding, Inc. 402-786-2605

402-610-9334 cel.

11031 N. 141st Waverly, NE 68462

STUART DAVIDSON OWNER

RECIPES

Apple Hermits 1 t. baking soda 1 t. ground cinnamon 1 t. ground cloves 1/2 t. ground nutmeg 1/2 t. salt 1/2 c. softened butter 1 1/2 c. packed brown sugar 1 egg, beaten 1 c. chopped walnuts 1 c. chopped apples 1 c. raisins 2/3 c. confectioners’ sugar 1 T. milk

Chocolate Chip Cheese Ball 1 (8 oz.) package cream cheese, softened 1/2 c. butter, softened 3/4 c. confectioners’ sugar 2 T. brown sugar 1/4 t. vanilla extract 3/4 c. miniature semisweet chocolate chips 3/4 c. finely chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. In a medium bowl, sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt. In a large mixing bowl, cream butter until light and fluffy. Mix in sugar and egg. Stir in flour mixture, and mix thoroughly. Fold in nuts, apples, and raisins. Drop by rounded teaspoon onto prepared cookie sheets about 1 1/2 inches apart. Bake for 12 to 14 minutes. Cool on wire rack. In a small bowl, mix confectioners’ sugar with milk to make a thin glaze. Drizzle over cooled cookies.

In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners’ sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour. Roll the cheese ball in finely chopped pecans before serving.

Clark Jeary Retirement Community offers maintenance-free living, so you can enjoy a carefree lifestyle. No hassles, no worries, just great people! Independent, Assisted & Advanced Assisted Living. 16 Unit Memory Wing opening January 2015 Call Carla at 402-489-0331 for details and a tour. Visit us on Facebook.

Clark Jeary Retirement Community 8401 S. 33rd Lincoln www.clarkjeary.com

RECIPES

Quick and Easy Hamburger Soup 1 can Beef Broth (Swanson’s is what I use) 2 cans Campbell’s Tomato Soup 1 lb. ground beef – cooked 4 cans Campbell’s Vegetable Beef or Vegetarian Vegetable Soup Cook the ground beef first, drain, then add the remaining ingredients. Simmer for about 20 minutes, and season with salt and pepper to desired taste.

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RECIPES Gobble Up Granola Snacks 2 1/2 c crispy rice cereal 2 c quick-cooking oats 1/2 c raisins 1/2 c packed brown sugar 1/2 c light corn syrup 1/2 c crunchy peanut butter 1 tsp. vanilla extract

Sweet Potato Pie 1 (1 lb.) sweet potatoes 1/2 c butter, softened 1 c white sugar 1/2 c milk 2 eggs 1/2 tsp. ground nutmeg 1/2 tsp. ground cinnamon 1 tsp. vanilla extract 1 (9 inch) unbaked pie crust

In a large bowl, stir together the rice cereal, oats, and raisins. Set aside. Grease a 9x13 inch baking dish with cooking spray. Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well. Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.

Boil sweet potatoes whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potatoes, and remove the skin. Break apart sweet potatoes in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Come Worship With Us This Christmas Season! Christmas Program: “Nativity Story” Sunday, December 14 11:00 a.m. Christmas Eve Worship: Family Worship 5:00 and Communion 7:00 p.m.

Sunday, Dec. 28 Worship 10:00 am

Join Us on Sundays Worship, 9:00 and 11:00 am Sunday School, 10:00 am

First United Methodist Church 14410 Folkestone

Waverly, NE

May faith be your guide during this holy season. We appreciate the good faith you’ve shown us this year.

RECIPES

Christmas Bread Pudding 1 c white sugar 1 1/2 c water 1/2 tsp. ground cinnamon 1 pinch ground cloves 1 tsp. vanilla extract 6 slices white bread, toasted and cut into cubes 1 c raisins 1 c chopped walnuts 1 1/2 c shredded Colby longhorn cheese Preheat oven to 350 degrees F. Grease a 2 quart casserole dish. Set aside. In a medium saucepan, heat sugar until it liquefies. Insert a candy thermometer and cook sugar without stirring until it reaches 320 degrees F. It will be a clear, amber colored syrup. Add the water, cinnamon and cloves. Bring to a boil, reduce heat, and simmer. Stir in vanilla. Layer in prepared casserole dish: half the toast, half the raisins, half the nuts, half the syrup, and half the cheese. Repeat layers. Bake uncovered for 30 minutes. Serve warm.

Fancy PotatoES 5 large potatoes 1 c sour cream 2 (8 oz.) packages cream cheese 1 pinch garlic salt 2 c shredded Cheddar cheese Preheat oven to 350 degrees. Place potatoes in a large pot of salted boiling water, bring water back to a boil. Cook until potatoes are tender, approximately 15 to 20 minutes. Drain well. Let cool. When potatoes are cooled, cut them into small chunks. Using an electric blender, whip potatoes with sour cream, cream cheese and garlic salt. Place mixture in a 9x13 inch casserole dish. Sprinkle with Cheddar cheese. Bake for 20 minutes. Serve hot.

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Keno 402-786-2114 Trackside Bar 402-786-2500

RECIPES Christmas Chocolate Town Cake 1/2 c unsweetened cocoa powder 1/2 c boiling water 2/3 c shortening 1 3/4 c white sugar 1 tsp. vanilla extract 2 eggs 2 1/2 c all-purpose flour 1 tsp. baking soda 1 tsp. salt 1 1/3 c buttermilk

TURKEY MUSHROOM QUICHE 1 9-inch baked pie shell 3/4 c cooked turkey, chopped 1/4 c canned sliced mushrooms, drained well 1 c Cheddar cheese, grated 2 each green onions, thinly sliced 4 each eggs, slightly beaten 1 c milk Pinch cayenne pepper Pinch freshly grated nutmeg Pinch salt

Preheat oven to 350 degrees F. Grease and flour 2 - 9 inch pans. Sift together the flour, baking soda and salt. Set aside. Combine cocoa and boiling water in small bowl to form a smooth paste. Cool slightly. In a large bowl, cream together the shortening, sugar and vanilla until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Blend in cocoa paste. Divide batter into 2 prepared 9 inch pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in pans then turn out onto wire rack and cool completely.

Arrange turkey in a baked pie shell. Top with mushrooms, cheese, and onions. In a medium bowl, combine eggs, milk and seasonings. Pour into pie shell. Bake at 375 degrees F. for 30-35 minutes or until knife inserted 1 inch from edge comes out clean.

Samâ&#x20AC;&#x2122;s Club #6413

4900 N 27th Street Lincoln, NE 68521 402-438-3540

Savings Made Simple

RECIPES

BEER BREAD 3 c flour 1/3 c sugar 1 Tbsp. baking powder 1/2 tsp. salt 12 oz. beer 3 Tbsp. melted butter

BACON CHEESE DIP 8 oz. cream cheese 2 c sour cream 1 1/2 c shredded cheese 1/2 sliced green onion 6 slices bacon Fry bacon crisp. Crumble. Mix ingredients. Place in 1 quart dish. Place in oven at 400 degrees for 25 to 30 minutes. Suzette Buls

Mix. Put into a loaf pan. Pour butter on top. Bake at 350 degrees for 50 to 60 minutes. Pat Dietze

Waverly Plumbing and Well Co. 14150 Lancashire Waverly, NE

Office 402-786-5620 Home 402-786-2552 Over 50 Years of Service in Residential and Commercial Plumbing

May your holiday season find you laughing all the way. Weâ&#x20AC;&#x2122;re really grateful for your business. Mike and Pat Dietze

RECIPES

DUMP CAKE 20 oz. can crushed pineapple 20 oz. can cherry pie filling 1 box yellow cake mix 1 stick butter 1/2 c nuts Grease 9x13-in. pan. Dump drained pineapple and spread out. Put cherry pie filling on top of pineapple. Dump yellow cake mix on top of the pie filling and spread out. Sprinkle nuts on top. Do not mix together. Bake at 350 degrees for 1 hour Connie Arkfeld

Pizza Soup 1 T. Italian seasoning 1 jar pizza sauce (fill jar 3 times with water) Add 1 pkg. turkey pepperoni 1 pkg. smoked turkey sausage, sliced 1 can diced tomatoes Cook in crockpot. Thirty minutes before you are ready to eat, add half of a box of mini Penne. Add Mozzarella cheese to your bowl of soup. Connie Arkfeld

Proudly Serving Our Customers.

RECIPES Christmas Crunch 2 c white sugar 2/3 c light corn syrup 1/2 c water 3 Tbsp. butter 1 tsp. vanilla extract 1/2 tsp. baking soda 2 c crispy rice cereal 1 c cashews Grease one 10x15 inch baking pan. In a large saucepan over medium heat, combine the sugar, corn syrup and water; bring to a boil, stirring constantly until sugar is dissolved. Continue to cook, without stirring until a candy thermometer reads 300 degrees F. Remove from heat; stir in butter, vanilla and baking soda. Add cereal and cashews; pour into prepared pan and allow to cool. Break into pieces and store in air tight container.

Cheesy Broccoli Rice Casserole 1 (8 oz.) package processed cheese, cubed 1 (10.75 oz.) can condensed cream of chicken soup 1 c cooked wild rice 1 (10 oz.) package frozen chopped broccoli, thawed 1/2 c chopped onion 1/2 c chopped celery 1 dash hot sauce Ground black pepper to taste 1 (2.8 oz.) can French-fried onions Place cheese in a 2-quart microwave-safe casserole dish; cook in microwave until mostly melted, 1 to 2 minutes. Stir in chicken soup, wild rice, broccoli, chopped onion, celery, hot sauce, and black pepper. Microwave until fully cooked and bubbling, 12 to 14 minutes, rotating halfway through cooking. Sprinkle French-fried onions over casserole; cook for 1 more minute.

402.890.3139

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RECIPES Chocolate Balls 1 c peanut butter 3/4 c confectionersâ&#x20AC;&#x2122; sugar 1 c graham cracker crumbs 2 c semisweet chocolate chips 3 (1 oz.) squares semisweet chocolate, chopped 1 Tbsp. shortening

Baked Corn 1 (15.25 oz.) can whole kernel corn 1 (14.75 oz.) can cream-style corn 1/2 c sour cream 1 c butter or margarine, melted 2 eggs 1 (12 oz.) package corn muffin mix

In a medium bowl, mix together the peanut butter and confectionersâ&#x20AC;&#x2122; sugar until smooth. Stir in graham cracker crumbs until well blended. Form the dough into 1 inch balls by rolling in your hands, or by using a cookie scoop. Melt the semisweet chocolate chips, semisweet chocolate squares, and the shortening in the top half of a double boiler. Use a fork to dip the balls into the melted chocolate, and place on wax paper to cool until set.

Preheat oven to 350 degrees F. Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan. Bake at 350 degrees for 35 to 45 minutes.

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RECIPES

Babe Ruth Bars 1 c peanut butter 1 c white corn syrup 1/2 c packed brown sugar 1/2 c white sugar 6 c cornflakes cereal 1 c semisweet chocolate chips 2/3 c peanuts

CRISPY APPLE COLESLAW 2 c cabbage shredded (or use bagged coleslaw mix) 2 medium unpeeled apples, cored and diced 1 can (16 ounces) crushed pineapple, drained 1/2 c mayonnaise

In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated. Press the entire mixture gently into a buttered 9x13 inch baking dish. Allow to cool completely before cutting into bars.

Mix cabbage, apples and crushed pineapple with mayonnaise in a large bowl. Refrigerate for at least one hour.

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RECIPES

Coconut Lime Chicken 1 package skinless, boneless chicken breasts 3 T canola oil juice and zest of 1 lime 1 t cumin 2 T soy sauce 1-1 1/2 t kosher salt 3 T sugar 2 t curry powder 3/4 cup canned coconut milk 1 Serrano pepper, thinly sliced 1/4 c chopped fresh cilantro

Chess Squares 1 box yellow cake mix 3 eggs 8 oz. cream cheese, softened 1/2 cup (1 stick) butter, melted 4 cups (1 pound) powdered sugar Preheat oven to 300 and spray a 9x13 pan with cooking spray. Mix cake mix, melted butter and 1 egg to a soft dough. Press into the bottom of the pan. Mix powdered sugar, cream cheese and remaining 2 eggs until smooth. Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown. Dana Jackson

Cut chicken in half, as if butterflying. Cut them completely in half. Place in a gallon sized zip lock bag. Combine remaining ingredients except pepper and cilantro. Pour over chicken. Marinate 30 min to 2 hours. Remove chicken and cook on a stove top grill pan or on your outdoor grill. Pour marinade into a small saucepan. Bring to a full boil for at least 3 minutes. This will make it safe to eat. Serve chicken over rice topped with sauce and sprinkled with cilantro and Serrano pepper. Dana Jackson

Order Your

Ice Cream Cakes

Pumpkin Pie Blizzard Cake shown

502 Highway 6

for Holiday Events & Parties!

Ashland, NE

(402) 944-2440

RECIPES

Frito Bars 1 pkg. Fritos 1 c. sugar 1 c. white syrup 1 c. peanut butter Place Fritos on a buttered or sprayed jelly roll pan. Bring sugar and syrup to a boil, remove from heat and add peanut butter, stirring until smooth. Pour over Fritos. Refrigerate 1 hour or cool several and cut into squares. Mary Ziegenbein Can purchase colored enamelware jelly roll pans at The Gift Niche. Makes a great gift with recipe.

Buttery Almond Crunch 1 T. plus 1/2 cup butter, softened, divided 1/2 c. sugar 1 T. light corn syrup 1 c. sliced almonds Line an 8-inch square pan with foil. Lightly butter the foil. Spread the sides of a heavy saucepan with 1/2 Tbsp butter. Add 1/2 cup of butter, sugar and corn syrup. Bring to a boil over medium-high heat, stirring constantly. Cook and stir until mixture is golden brown, about 3 minutes. Stir in almonds. Quickly pour into prepared pan. Chill until firm. Invert pan and remove foil. Break candy into pieces. Yields 10 ounces. Lisa Davison

Merry Christmas from the Gift Niche Gals

The Gift Niche

Downtown Ashland

402-944-2182

RECIPES

TERIYAKI MARINADE FOR TURKEY 1 c low-sodium teriyaki sauce 1 Tbsp. garlic powder 1 Tbsp. onion powder 1 Tbsp. powdered ginger In small bowl, combine teriyaki sauce, garlic, onion and ginger powders. Using an injector, inject marinade into all parts of the thawed turkey. Gently massage turkey to distribute marinade. Place turkey in a large plastic bag (cooking bag). Close bag and refrigerate overnight. Deep fry or roast according to National Turkey Federation recommendations. Note: Makes enough for a 10-pound turkey.

APPLE CHEDDAR PIZZA WITH TOASTED PECANS 1 (12 oz. can) refrigerated, ready-made pizza dough 3 large apples, thinly sliced 1 cup apple juice 1 Tbsp. cornstarch 1/2 tsp. ground cinnamon 2 Tbsp. honey 1/4 cup chopped toasted pecans 1 cup grated white cheddar cheese Pre-heat oven to 425 degrees. Lightly coat 14-inch pizza pan with cooking spray. Press dough into pizza pan. Cook apples in apple juice until tender. Drain off juice and reserve. Place apple slices on dough. Dissolve cornstarch in apple juice, cinnamon, and honey. Cook over medium heat until clear. Spread sauce over apples. Sprinkle pecans on top. Top with cheese. Bake in a 425 degree oven for 15 to 20 minutes.

The Olde Farmhouse Country ~ Primitives ~ Jewelry Wind & Willow® Dips Jim Shore, Heartwood Creek Wreaths ~ Notepads & Cards Quilts & Linens Scarfs ~ Purses ~ Apparel Candles ~ Seasonal & More

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1428 Silver St. Ashland 402-944-2620 Hours: Tues. thru SAT.10-5

RECIPES

Oxbow Living Center 1617 Bills Drive Ashland, Nebraska 68003 402-944-3400 oxbowliving.com

Chocolate Chip Cheese Bar 1 tube chocolate chip cookie dough 8 oz. pkg. cream cheese 1 egg 1/2 c sugar Cut tube of dough in half. For crust, press have the dough in the bottom of a greased 8-inch pan. In a large bowl, beat the cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining cookie dough over mixture. (It will not cover all but will be okay). Bake at 350 degrees for 35-40 minutes or until toothpick inserted near center comes out clean. Dirzzle with chocolate if serving at a fancy gathering. Cool and enjoy. Refrigerate leftovers. Oxbow Living Center

Eclair Cake 2 (3.5) pkgs. instant vanilla pudding 1 (8 oz.) thawed frozen whipped topping 3 c milk 1 (16 oz.) sleeve graham cracker squares 1 (16 oz.) prepared chocolate frosting Blend pudding, whipped topping and milk. Arrange in a single layer of crackers in the bottom of a 9x13 baking pan. Spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with final layer of crackers. Spread frosting over the entire top layer up to the sides of the pan. Cover and chill 2-4 hours Enjoy, delicious, and so easy the husband and kids could make it. Oxbow Living Center

An Independent & Assisted Living Community

RECIPES

Cherry Supreme Salad 1 (3 oz.) package strawberry flavored gelatin mix 1 c boiling water 1 (21 oz.) can cherry pie filling 1 (3 oz.) package lemon flavored gelatin mix 3/4 c boiling water 1/4 c lemon juice 1 (3 oz.) package cream cheese 1/3 c mayonnaise 1 (8 oz.) can crushed pineapple, undrained 2 c miniature marshmallows 1/2 c whipped cream 1/2 c chopped walnuts Dissolve the strawberry gelatin in 1 cup of boiling water. Stir in the cherry pie filling, then spread the mixture into a 7x11 inch pan, and refrigerate until nearly set, about 45 minutes. Dissolve the lemon gelatin in 3/4 cup boiling water; stir in the lemon juice, and set aside. Mash the cream cheese in a separate bowl until soft, then stir in the mayonnaise. Pour the lemon gelatin into the cream cheese mixture and stir until smooth. Next, stir in the undrained pineapple. Finally, fold in the marshmallows and whipped cream. Spread the pineapple mixture over the chilled cherry layer, and sprinkle with chopped walnuts. Chill in the refrigerator until fully set, about 2 hours.

Peppernotter Scandinavian Christmas Cookies 3 eggs 3/4 c white sugar 3/4 c brown sugar 2 tsp. lemon juice 2/3 cup finely chopped almonds (optional) 1 tsp. baking powder 1 tsp. ground cinnamon 1 tsp. ground ginger 1 tsp. ground black pepper 1/2 tsp. ground allspice 1/2 tsp. ground cloves 3 c all-purpose flour 1 c confectioners’ sugar 2 tsp. water Preheat oven to 300 degrees F. Grease several baking sheets. Beat the eggs, white sugar, and brown sugar in a bowl until the sugar has dissolved, then beat in lemon juice, almonds, baking powder, cinnamon, ginger, black pepper, allspice, and cloves until thoroughly combined. Mix in flour to make a sticky dough. Turn the dough out onto a well-floured work surface, and knead the dough 1 to 2 minutes, adding more flour if needed, to make a smooth, workable dough. Pinch off pieces of dough and roll them into balls about 1 1/2 inches in diameter, and place the balls on the prepared baking sheets at least 1 inch apart. Bake in the preheated oven until a toothpick inserted into the center of a cookie comes out clean, about 25 minutes. Remove from sheets immediately to cooling racks to prevent cookies from getting too hard. Stir together confectioners’ sugar and water to make a glaze, and drizzle each cookie while slightly warm with about 1/2 tsp., spreading it around the top of the cookie.

Ashland Auto Supply 1437 Silver Street Ashland, NE 68003

(402) 944-3421 Hours: Monday-Friday 7:30 am - 5:30 pm Saturday 8:00 am - Noon

RECIPES

CRANBERRY APPLE SALSA 2 Tbsp. sugar 2 Tbsp. cider vinegar 2 Tbsp. fresh lemon juice 3 sweet apples, peeled, cored, and chopped (about 2 cups) 1 c whole cranberry sauce 1/2 c scallions, finely chopped 1 jalapeno pepper, stemmed, seeded, and finely chopped 2 Tbsp. chopped fresh cilantro (optional) To prepare salsa, combine sugar, cider vinegar, and lemon juice in a medium saucepan and bring to a boil. Add half of the chopped apples stirring well; cover and reduce heat. Cook gently until apples are soft and mash with a potato masher until almost smooth. Add cranberry sauce to apple mixture and let cool slightly. Add the remaining apples, scallions, jalapenos, and cilantro if desired.

Sugarplum 1 tsp. white sugar 1 c warm water (110 degrees F) 2 (.25 oz.) packages active dry yeast 1/2 c white sugar 1/2 c butter, melted 2 tsp. salt 1 tsp. lemon zest 6 c all-purpose flour

Bread 4 eggs 1/2 c candied mixed fruit 1 c raisins 3/4 c pine nuts 1 c confectioners’ sugar 1 1/2 Tbsp. water 1/2 tsp. vanilla extract (optional) 1 c cherries

Dissolve 1 teaspoon sugar in 1 cup warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Add 1/2 cup sugar, melted butter or margarine, salt, lemon rind, and 2 cups flour. Beat for 2 minutes at medium speed with electric mixer. Add 2 cups more flour and eggs; beat 3 minutes. Stir in almost all remaining flour, using enough flour to make a soft dough. Knead dough on floured board until smooth and elastic, about 8 minutes. Place in lightly greased bowl. Cover with greased waxed paper and a tea towel. Let rise in warm place 75 - 85 degrees F until doubled in volume, about 2 hours. Punch down dough. Turn out onto a lightly floured board, and knead in raisins, candied fruit, and nuts. Shape into two round loaves. Place each in a well greased, 9 inch, round cake pan. Cover with tea towel. Let rise in warm place until doubled, 1 - 1 1/2 hours. Bake at 350 degrees F for 45 to 55 minutes. Remove from pans immediately. Cool on wire racks. Mix together confectioners sugar, 1 1/2 tablespoons water, and 1/2 teaspoon vanilla. Spoon onto loaves. Decorate with cherries or almonds. Alternatively, dust loaves with confectioners sugar.

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RECIPES

CHINESE CHRISTMAS COOKIES 1 c semisweet chocolate chips 1 c peanut butter chips 1 c chow mein noodles 1 c dry-roasted peanuts Melt chocolate and peanut butter chips in the top of a double boiler over simmering water, stirring frequently, until smooth. Mix chow mein noodles and peanuts in a large mixing bowl. Pour chocolate mixture over noodles and peanuts and turn to coat. Line a baking sheet with waxed paper. Drop mixture by rounded tablespoonfuls onto prepared sheet. Refrigerate until set, about 2 hours.

CHOCOLATE COOKIE CHEESECAKE 2 c chocolate sandwich cookie crumbs 1 tsp. vanilla extract 4 eggs 2 Tbsp. butter, melted 1 1/2 c chocolate sandwich cookie crumbs 1/4 c packed brown sugar 16 oz. sour cream 1 tsp. ground cinnamon 1/4 c white sugar 2 lbs. cream cheese, softened 1 tsp. vanilla extract 1 1/4 c white sugar 1 c heavy whipping cream 1/3 c heavy whipping cream 1 1/2 c semisweet chocolate chips 2 Tbsp. all-purpose flour 1 tsp. vanilla extract Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F for 5 minutes; set aside. I n a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter. Bake at 350 degrees F for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack. Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice.

Ashland Disposal Service Locally Owned & Operated Residential/Commercial Rolloffs

402-944-3950

RECIPES Pumpkin Waffles with Apple Cider Syrup 2 1/2 c all-purpose flour 4 tsp. baking powder APPLE CIDER SYRUP 2 tsp. ground cinnamon 1/2 c white sugar 1 tsp. ground allspice 1 Tbsp. cornstarch 1 tsp. ground ginger 1 tsp. ground cinnamon 1/2 tsp. salt 1 c apple cider 1/4 c packed brown sugar 1 Tbsp. lemon juice 1 c canned pumpkin 2 Tbsp. butter 2 c milk 4 eggs, separated 1/4 c butter, melted Preheat a waffle iron according to manufacturer’s instructions. Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form. Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer’s instructions. To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.

Broccoli with Garlic Butter and Cashews 1 1/2 lbs. fresh broccoli, cut into bite size pieces 1/3 c butter 1 Tbsp. brown sugar 3 Tbsp. soy sauce 2 tsp. white vinegar 1/4 tsp. ground black pepper 2 cloves garlic, minced 1/3 c chopped salted cashews Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

Season’s Greetings

May you enjoy a season of health, happiness, harmony and joy. Thank you for your support.

Fiala’s Truck Repair Greenwood

402-944-2132

RECIPES

CRANBERRY GLAZED TURKEY BREAST 1 turkey breast (5 to 6 lbs.) 1 c jellied cranberry sauce 1 c orange marmalade 2 tsp. dry mustard 2 tsp. lemon juice 1/2 tsp. ground cloves In shallow roasting pan, fitted with meat rack, place turkey breast on rack. Bake at 325 degrees F. 1-3/4 to 2 hours or until meat thermometer inserted in thickest part of breast reaches 170 to 175 degrees F. In small saucepan, over medium heat, combine cranberry sauce, marmalade, mustard, lemon juice and cloves. Cook 4 to 5 minutes or until sauce is smooth. Brush 2 to 3 tablespoons sauce over turkey breast during last 20 minutes of baking. Serve remaining sauce with turkey slices.

Costas French Market Doughnuts (Beignets) 1/2 c water 1 Tbsp. yeast 1/4 c shortening 1/2 c sugar 1 tsp. salt 1 c boiling water 1 c evaporated milk 2 eggs, beaten 7 1/2 c flour 1 quart vegetable oil for frying 1 c confectioners’ sugar for dusting Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve. Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs. Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour. Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3-inches wide, then cut again in the opposite direction and at an angle, making diamond shapes. Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F. Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Place in a clean paper bag with confectioners’ sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.

Serving All Faiths Ashland 402-944-3343

Mark & Shasta Pentico Don Fick Audrey Williams marcysvoboda.com

Wahoo

402-443-3624

RECIPES

Cocktail Meatballs 1 lb. lean ground beef 1 egg 2 Tbsp. water 1/2 c bread crumbs 3 Tbsp. minced onion 1 (8 oz.) can jellied cranberry sauce 3/4 c chili sauce 1 Tbsp. brown sugar 1 1/2 tsp. lemon juice

Waldorf Cabbage Salad 1/4 head savoy cabbage, thinly sliced 4 apples, cored and diced with peel 1/2 c finely chopped walnuts 6 stalks celery, diced 1/3 c mayonnaise 1 Tbsp. white sugar 1/2 tsp. salt Use a chefâ&#x20AC;&#x2122;s knife to slice cabbage into thin pieces 1 to 2 inches long. Do not use the large ribs of the cabbage, as they are too strongly flavored. In a large bowl, toss together the cabbage, apples, walnuts, celery, mayonnaise, sugar and salt until evenly coated. Serve immediately or store in the refrigerator for up to one day.

Preheat oven to 350 degrees F. In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake in preheated oven for 20 to 25 minutes, turning once. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

John Otte Bulk Propane

Bottle Exchange

RECIPES

Boston Cream Dessert Cups 1 (16 oz.) package refrigerated sugar cookie dough 2 (8 oz.) packages cream cheese, softened 1/2 c sour cream 1/2 c white sugar 1 Tbsp. all-purpose flour 1 Tbsp. milk 2 eggs 1 (3.5 oz.) package instant vanilla pudding mix 1 (16 oz.) container prepared chocolate frosting Preheat an oven to 350 degrees F. Line 24 muffin cups with paper muffin liners. Divide sugar cookie dough into each muffin cup. Bake in the preheated oven until the cookie dough softens and spreads across the bottom of each muffin cup, 8 to 10 minutes. Remove from oven and set aside. Beat the cream cheese, sour cream, sugar, flour, and milk with an electric mixer in a large bowl until smooth. Beat the first egg into the cream cheese mixture until completely blended, then beat in the last egg. Mix in the instant pudding mix until just incorporated. Spoon about 2 tablespoons of the cream cheese filling into each muffin cup. Return muffin cups to the oven and bake until the filling is set, about 25 minutes. Cool in the pans for 30 minutes then remove the desserts. Remove the foil cover of the prepared frosting and microwave until softened, about 30 seconds. Stir frosting until smooth, then spread about one tablespoon of frosting onto each dessert cup. Refrigerate until set, about 1 hour.

Christmas 1/2 c butter, softened 1 c white sugar 2 eggs 1 1/2 c all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg

Gift Loaf 1/4 tsp. ground ginger 3/4 c pumpkin puree 6 oz. semi-sweet chocolate chips 1 c chopped walnuts, divided 1/4 c confectioners’ sugar 2 Tbsp. heavy cream 1 pinch ground nutmeg 1 pinch ground cinnamon

Preheat the oven to 350 degrees F. Grease and flour a 9x5 inch loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Combine the flour, baking soda, salt, 1 tsp. of cinnamon, 1/2 tsp. of nutmeg, and ginger. Stir the dry ingredients into the sugar mixture alternately with the pumpkin puree, beginning and ending with the dry ingredients. Fold in the chocolate chips and 3/4 cup of the walnuts until evenly distributed. Spoon into the prepared loaf pan, and sprinkle the remaining walnuts over the top. Bake for 65 minutes in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Cool, then remove from the pan, and drizzle with icing. To make the icing, stir together the confectioners’ sugar and heavy cream with a pinch of cinnamon and nutmeg until smooth.

Quik DUMP Refuse Commercial and Residential Hauling Locally Owned and Operated Serving all your disposal needs in the Lincoln and Waverly areas Waverly

402-786-7010

RECIPES

Sugar Coated Pecans 1 egg white 1 Tbsp. water 1 lb. pecan halves 1 c white sugar 3/4 tsp. salt 1/2 tsp. ground cinnamon Preheat oven to 250 degrees F. Grease one baking sheet. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. Bake at 250 degrees F for 1 hour. Stir every 15 minutes.

Grandmaâ&#x20AC;&#x2122;s Corn Pudding 5 eggs 1/3 c butter, melted 1/4 c white sugar 1/2 c milk 4 Tbsp. cornstarch 1 (15.25 oz.) can whole kernel corn 2 (14.75 oz.) cans cream-style corn Preheat oven to 400 Degrees F. Grease a 2 quart casserole dish. In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish. Bake for 1 hour.

Low Boy & Flatbed Service - 35 to 90 Ton

RECIPES

Cinnamon Roll Cake Cake: Preheat oven to 350 degrees. Spray 9 x 3 c flour 13 glass baking pan with cooking spray. 1/4 tsp. salt Combine flour, salt, sugar, baking pow1 c. sugar 4 tsp. baking powder der, milk and eggs and vanilla. Once combined well, slowly stir in the melted but1 1/2 c. milk ter. Pour into the prepared 9 x 13 pan. 2 eggs For Topping: In a large bowl mix the 2 tsp. vanilla 1/2 c. butter, melted 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Topping: Drop evenly over the batter by the 1 c. butter, softened tablespoonfuls and use a knife to marble/ 1 c. brown sugar swirl through the cake. 2 Tbsp. flour Bake at 350 degrees for 28-32 minutes or 1 Tbsp. cinnamon when a toothpick inserted near the center comes out nearly clean. Glaze: For Glaze: In a medium bowl, mix 2 c powdered sugar powdered sugar, milk and vanilla together 5 Tbsp. milk with a whisk. 1 tsp. milk Drizzle evenly over the warm cake. Serve cake warm or at room temperature. Leigh-Ann Ochsner

No Peek Pork Loins 1 stick of butter 1 c of white Minute Rice 1/2 c of milk 2 cans of cream of chicken soup 4-5 boneless pork loins 1 package onion soup mix Preheat oven to 375 degrees. Melt butter and pour into the bottom of a 9x13 baking dish. Sprinkle rice over the top of the butter. Mix milk with the two cans of cream of chicken soup and pour over the rice. Arrange the pork loins over the cream of chicken soup. Sprinkle the full package of onion soup mix over the pork loins and rice. Cover dish with two layers of aluminum foil or use one layer of heavy duty foil. Place in oven and bake for 2 1/2 hours. Do not peek. The rice will be somewhat crunchy when it is done. Leigh-Ann Ochsner

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RECIPES PEACH CRISP 3 c canned peaches 1 c sifted flour 1/3 c butter or margarine 1/2 c sugar

BEER NUTS 1 c sugar 1/2 c water 1/2 tsp. maple flavoring 1/2 tsp. butter flavoring 4 c raw peanuts

Preheat oven to 400 degrees. Grease 8 or 9 inche baking dish. Mix flour, sugar and butter in a bowl until mixture looks crumbly. Drain liquid off peaches and spread evenly in baking dish. Sprinkle crumb mixture on top of fruit. Bake 30 minutes. The topping should be golden brown. Serve warm.

Mix the above ingredients into a heavy pan. Cook on high heat to a full rolling boil. Add 4 c raw peanuts. Turn down heat to medium and stir until the liquid is gone and the peanuts lose their shine and become sugary. This takes about 10 minutes. Quickly take the peanuts off the stove and onto the cookie sheet. Bake at 300 degrees for 30 minutes. Dump onto waxed paper to cool.

Brad Ohlmann Cell: 402-610-1653

11720 “O” St. Lincoln, NE 68520

Dave Doran Cell: 402-610-1655

Call our friendly staff today to schedule an appointment to “clean & tune” your existing system for a free estimate on a new high efficient system.

402-489-9227

RECIPES

WHITE CHOCOLATE AND CRANBERRY COOKIES 1/2 c butter, softened 1/2 c packed brown sugar 1/2 c white sugar 1 egg 1 Tbsp. brandy 1 1/2 c all-purpose flour 1/2 tsp. baking soda 3/4 c white chocolate chips 1 c dried cranberries Preheat oven to 375 degrees F. Grease cookie sheets. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

PUMPKIN CINNAMON ROLLS 1/4 c warm water (100 degrees F) 1/4 c melted butter 1 (.25 oz.) package active dry yeast 1 1/4 c brown sugar, packed 1 (5 oz.) can evaporated milk 2 Tbsp. pumpkin pie spice 3/4 c white sugar 1/2 tsp. vanilla extract 1 (15 oz.) can pumpkin 1 (3 oz.) package cream cheese, softened 3 Tbsp. olive oil 2 Tbsp. butter, melted 1 egg, beaten 1 c confectioners’ sugar 2 tsp. pumpkin pie spice 1/4 c milk 5 c all-purpose flour, or more if needed Pour the warm water into a large mixing bowl, and sprinkle yeast over the water. Allow to stand until the yeast begins to form a creamy foam, 5 to 10 minutes. Stir in evaporated milk, white sugar, pumpkin, olive oil, and egg. Mix until thoroughly combined. Mix in 2 teaspoons of pumpkin pie spice, then add about 5 cups of flour, or as needed to make a stiff dough. Turn the dough out onto a floured work surface, and knead until smooth and elastic, about 8 minutes. Dough will be slightly sticky. Form the dough into a ball, place into an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (The dough will rise, but it won’t double.) Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish. Punch down the dough, and roll it out to a rectangle shape on a floured work surface until it measures about 18 inches wide and 26 inches long. Brush the dough with 1/4 cup melted butter. Mix the brown sugar with 2 tablespoons of pumpkin pie spice in a small bowl, and sprinkle the mixture evenly over the dough. Roll up the dough the long way, and pinch the seam closed, then cut the dough into 12 equal-sized pieces with a sharp knife. Lay the rolls into the prepared baking dish. Bake in the preheated oven until lightly golden brown, 30 to 40 minutes. While the rolls are baking, mix vanilla extract, cream cheese, 2 tablespoons of melted butter, confectioners’ sugar, and milk together to make a glaze. Spread the glaze over the rolls as soon as they come out of the oven.

Peace On Earth Wishing you peace and joy wherever you go this Christmas. Thank you for visiting us this year!

Farmers & Merchants Bank of Ashland Ashland

402-944-3316

RECIPES CINNAMON PUMPKIN WAFFLES 1 c whole wheat flour 1/4 c wheat germ 1/3 c white sugar 1 tsp. ground cinnamon 1 tsp. pumpkin pie spice 1/2 tsp. ground nutmeg 1/2 tsp. salt 1 Tbsp. baking powder 3/4 c milk 1/2 c pumpkin puree 2 Tbsp. melted butter 2 Tbsp. olive oil 1/2 c unsweetened applesauce 1 egg 1 egg white 1/2 c chopped pecans Preheat a waffle iron according to manufacturerâ&#x20AC;&#x2122;s instructions. Combine flour, wheat germ, sugar, cinnamon, pumpkin pie spice, nutmeg, salt, and baking powder in a bowl. Set aside. Beat together milk, pumpkin puree, butter, oil, applesauce, whole egg, and egg white. Stir flour mixture into the pumpkin mixture along with the pecans. Ladle the batter onto the preheated waffle iron. Cook the waffles until golden and crisp, 5 to 7 minutes.

FRUIT SALSA AND CINNAMON CHIPS 2 kiwis, peeled and diced 2 Golden Delicious apples peeled, cored and diced 8 oz. raspberries 1 lb. strawberries 2 Tbsp. white sugar 1 Tbsp. brown sugar 3 Tbsp. fruit preserves, any flavor 10 (10 inch) flour tortillas Butter flavored cooking spray 2 Tbsp. cinnamon sugar In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350 degrees F. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

May your heart be light and your troubles few, and may you rejoice in the many blessings of the season. Ashland Care Center 1700 Furnas Street

Ashland, NE

402-944-7031

RECIPES Christmas Orange Balls 4 c graham cracker crumbs 1 c confectioners’ sugar 1 (6 oz.) can frozen orange juice concentrate, thawed 1 c chopped pecans 1/4 c light corn syrup 1/4 c butter, melted 1/3 c confectioners’ sugar for decoration In a medium bowl, stir together the graham cracker crumbs, confectioners’ sugar and pecans. Make a well in the center and pour in the orange juice concentrate, corn syrup and melted butter. Mix well by hand until dough forms. Roll into 1 inch balls and roll the balls in confectioners’ sugar. Store at room temperature in an airtight container. Put a sheet of waxed paper between layers to prevent sticking.

Festive Fall Turkey Salad 1 c whole cranberries 1/2 c fresh orange juice 1 Tbsp. orange zest 2 Tbsp. white sugar 3/4 c cashew halves 6 c chopped cooked turkey 2 celery ribs, diced 3/4 c mayonnaise, or to taste 2 Tbsp. applesauce 1/2 tsp. kosher salt 1/4 tsp. ground dried sage 1/4 tsp. dried thyme Ground black pepper, to taste Preheat oven to 325 degrees F. Line a baking pan with aluminum foil. Place the cranberries, orange juice, orange zest, and sugar into a pan. Bring to a boil, and cook, stirring occasionally, until almost all the liquid has cooked away, about 5 minutes. Remove from the heat, and cool. Place cashews on prepared baking pan. Roast in preheated oven until golden brown, 10 to 12 minutes. Remove, and cool. Mix the turkey together in a large bowl with the celery, mayonnaise, applesauce, salt, sage, thyme, and pepper until evenly blended. Fold in the cranberry mixture. Refrigerate at least 2 hours before serving.

Jesus is the Reason for the Season

Merry Christmas from

Auto Body Supply, Inc. 2034 O Street Lincoln 402-477-3941

RECIPES Tiramisu Toffee Dessert 1 (10.75 oz.) package frozen prepared pound cake, thawed and cut into 9 slices 3/4 c strong brewed coffee 1 c white sugar 1/2 c chocolate syrup 1 (8 oz.) package cream cheese 2 c heavy whipping cream 2 (1.4 oz.) bars chocolate covered English toffee, chopped Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake. Beat sugar, chocolate syrup, and cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add whipping cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy. Spread frosting over cake. Sprinkle with toffee candy. Cover and refrigerate for at least 1 hour, but no longer than 24 hours to set dessert and blend flavors.

WAVERL

Swiss Corn Slow Cooker Casserole Cooking spray 1 (16 oz.) package frozen corn, thawed 1 pint heavy whipping cream 2 c shredded Swiss cheese 2 eggs, lightly beaten Ground black pepper to taste Spray the inside of a slow cooker with cooking spray. Mix corn, cream, Swiss cheese, and eggs together in a bowl; season with black pepper. Pour corn mixture into the slow cooker. Cook on Low until cooked through and cheese is melted, 4 to 4 1/2 hours.

13220 CALLUM DRIVE, STE. 4

(402) 786-5563 MATTHEW GLENN, MD JACQUIE STEWART, APRN EMILY WALKER, APRN

WWW.WAVERLYHEALTHCARE.COM

Establish Your Patient Care With Your Local Trusted Providers! • No Appointment Necessary • Short Waiting Times • Helpful, Compassionate Staff • DOT Physicals • Patient Care for All Ages

Clinic Hours: 7:30 – 5:30 p.m. Monday – Friday 9:00 – Noon Saturday

RECIPES

Christmas Morning Casserole Cooking spray 1 (16 oz.) package bulk pork sausage 2 c half-and-half 1 c baking mix, such as Bisquick 6 eggs 1/2 tsp. salt 1/4 tsp. ground black pepper 2 c shredded Cheddar cheese Preheat oven to 350 degrees F. Spray 12 muffin cups with cooking spray. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and transfer sausage to prepared muffin cups. Mix half-and-half, baking mix, eggs, salt, and black pepper together in a bowl; pour over sausage. Top each muffin with Cheddar cheese. Bake in the preheated oven until cooked through and cheese is melted, about 25 minutes.

Iced Pumpkin Cookies 2 1/2 c all-purpose flour 1 tsp. baking powder 1 tsp. baking soda 2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/2 tsp. ground cloves 1/2 tsp. salt 1/2 c butter, softened 1 1/2 c white sugar 1 c canned pumpkin puree 1 egg 1 tsp. vanilla extract 2 c confectioners’ sugar 3 Tbsp. milk 1 Tbsp. melted butter 1 tsp. vanilla extract Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork. To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

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South Lincoln AlamoLincoln Plaza South South Lincoln 56th & Hwy Alamo Plaza2 Alamo Plaza 402-420-2553 56th Hwy 56th && Hwy 22 402-420-2553 402-420-2553

North Lincoln

:KHUH IDPLOLHV FRQQHFW ZLWK QDWXUH 4840North Orchard Street Lincoln North Lincoln 3 blocks South of Holdrege :KHUH IDPLOLHV FRQQHFW ZLWK QDWXUH 4840 4840 Orchard Street :KHUH IDPLOLHV FRQQHFW ZLWK QDWXUH Orchard Street 402-464-4055

3inblocks South of Holdrege theSouth little white house 3 blocks of Holdrege

402-464-4055 402-464-4055

RECIPES

Turkey N Stuffing Bake 3 c stuffing 1 (6 oz.) can French fried onions 1 (10.75 oz.) can condensed cream of celery soup 3/4 c milk 1 1/2 c cooked turkey, cubed 1 (10 oz.) package frozen green peas, thawed

Easiest Peanut Butter Fudge 1/2 c butter 2 1/4 c brown sugar 1/2 c milk 3/4 c peanut butter 1 tsp. vanilla extract 3 1/2 c confectioners’ sugar

Combine stuffing and 1/2 can onions. Spoon stuffing mixture into a 9 inch shallow baking dish. Press stuffing across bottom and up sides of dish to form a shell. Combine undiluted soup, milk, turkey, and peas; pour into stuffing shell. Bake, covered, at 350 degrees for 30 minutes. Top with remaining onions. Bake, uncovered, 5 minutes longer. Serve hot.

Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners’ sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

Another Home o Quality Furniture

Featuring Lincoln and the surrounding areas finest home furnishings and accessories on consignment. Dining & bedroom sets, sofas, loveseats, unique art work accessories.

– Gently Used Furniture – Ethan Allen, Henedon, Thomasville at great prices. Consignments Welcome!

Sutter Place Mall

5221 S. 48th St. - HWY. 2

Lincoln, NE • 402-488-4404

Tues., Wed., Fri., Sat. 10:00 am - 5:00 pm • Closed Sunday & Monday Open 10:00 am - 6:00 pm Thursday

RECIPES

Christmas Spice Cookies 1 c packed brown sugar 2 c molasses 1/2 c butter 1/2 c vegetable oil 2 tsp. ground ginger 4 c all-purpose flour 1 1/2 Tbsp. baking soda 1 Tbsp. ground cinnamon 2 tsp. ground cloves

Strawberry Pretzel Salad 1 1/2 c crushed pretzels 4 1/2 Tbsp. white sugar 3/4 c butter, melted 1 c white sugar 2 (8 oz.) packages cream cheese 1 (8 oz.) container frozen whipped topping, thawed 1 (6 oz.) package strawberry flavored Jell-O® 2 c boiling water 1 (16 oz.) package frozen strawberries

Beat the sugar, molasses, butter or margarine, and oil together. Add 2 cups of the flour and the baking soda, cloves, ginger, and cinnamon. Mix in the remaining flour 1/2 cup at a time until the dough is stiff. Flatten into disks and cover with plastic wrap. Refrigerate for at least 1 hour. Preheat the oven to 350 degrees. On a lightly floured surface roll the dough out to 1/4 inch thick and use cookie cutters to cut into desired shapes. Place cookies on a baking sheet and bake at 350 degrees for 8 minutes.

Preheat oven to 350 degrees F. Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

McArdle Grading Co. Brad McArdle

• Terracing • Ditch Cleaning • Site Preparation • Trees & Building Demolition • Clean Re-Use Pits P.O. Box 501 Elkhorn, NE 68022

(402) 289-2528 Fax: 402-289-2520

RECIPES

CHOCOLATE FUDGE 2 Tbsp. cocoa 3/4 c milk 2 c sugar 2 Tbsp. butter 1 tsp. vanilla 1 c nuts Few grains of salt Add cocoa to milk and cook until mixture is blended, stirring constantly. Add sugar and salt; stir until mixture boils. Continue cooking without stirring until a small amount of mixture forms a very soft ball in cold water. Take off stove and add butter and vanilla. Beat until mixture thickens and loses its gloss. Add nuts. Turn at once into greased pan. When cold, cut into squares.

BARBECUED RIBS 2 pkgs 3 to 4 lbs. country style pork ribs 3/4 bottle, 3 c. ketchup 2 c brown sugar 1 1/2 tsp. Worcestershire sauce Bake ribs 1 hour at 350 degrees. Drain grease. Mix ketchup, brown sugar and Worcestershire sauce together, pour over ribs and return to oven and bake 1 hour at 325 degrees.

RECIPES

Dried Beef Dip 1 pkg. ( 8 oz.) cream cheese, softened 2 c. (16 oz.) sour cream 1 carton (16 oz.) French onion dip 1 pkg. (2-1/2 oz.) dried beef, chopped Ridged potato chips In a small bowl, beat the cream cheese, sour cream and dip until blended. Stir in beef. Serve with chips. Refrigerate leftovers. Yield: 5 cups. Riggins Ag Equipment

Sausage Cheddar Balls 16 oz. (4 c.) shredded cheddar cheese 1 c. butter, softened 2 c. all-purpose flour 1/2 t. salt 1/2 t. black or cayenne pepper 8 oz. pork sausage, cooked and drained In large bowl, beat the cheese, butter, flour, salt and pepper on medium-low speed. Stir in cooked sausage. Form dough into 1-in. balls;lace on ungreased baking sheet. Bake at 400 degrees for 15-20 minutes or until light golden brown. Serve warm or cold. Store in refrigerator or freezer. Yield: about 5-1/2 dozen appetizers. Riggins Ag Equipment

RECIPES

RECIPES Pumpkin ice cream pie 1 can (16 oz.) pure pumpkin puree 1/4 c. sugar 1-1/2 to 2 t. pumpkin pie spice, depending on how spicy you would like it to be 1 qt. (4 c.) low fat vanilla ice cream or frozen yogurt, softened 1 9â&#x20AC;? prepared graham cracker pie crust Whipped topping as desired Mix the pumpkin, sugar and spice until well blended. Quickly mix the pumpkin mixture with the softened ice cream. Pour into crumb crust and freeze uncovered, until firm, about 2 hours. When frozen, cover with plastic wrap or foil. Add whipped topping when serving. Connie Hansen

Peanut Butter, Chocolate Rice Crispy Treats 1 c. white corn syrup 1 c. sugar 1 c. creamy peanut butter 6 c. crisp rice cereal 1 bag chocolate chips, mini chips melt the best In a large pan, combine the white corn syrup, sugar and peanut butter. Heat on stove burner over medium high heat, stirring constantly, until everything is melted and almost boiling. You want the mixture to be hot and runny. Quickly remove the mixture from the heat and ad the 6 cups of crisp rice cereal stirring quickly to evenly coat the cereal. When all the cereal is coated and there is no excess mixture, press into a 9x13-in. cake pan. While the mixture is still hot, pour the chocolate chips over the mixture spreading the chips evenly over the cereal. Cover the pan with foil for about 7 minutes. The heat from the cereal will melt the chocolate chips. When the chips are melted, spread the melted chips evenly over the top and let it all cool down to room temperature. This will take a couple of hours. After the chocolate has re-hardened cut into squares and enjoy. Connie Hansen

Dennis Hansen Plumbing Service, Repair, and Remodeling Specialist. Backflow Testing

Inc.

402-464-8100

Dennis Hansen Cell 402-499-3197

9800 Fletcher Ave. Lincoln, NE 68527

Giving you the personal attention you deserve.

Master Plumbers Lic # 263

RECIPES PEBBER NODDER DANISH CHRISTMAS COOKIES 1 c butter 1 c sugar 2 eggs 2 1/2 c all-purpose flour 1 tsp. ground cardamom 1 tsp. ground cinnamon, or to taste Preheat the oven to 350 degrees F. In a large bowl, mix together the butter and sugar until smooth. Beat in the eggs one at a time, stirring until light and fluffy. Combine the flour, cardamom and cinnamon; stir into the sugar mixture just until blended. Separate the dough into 6 balls, and roll each ball into a rope about as big around as your finger on a lightly floured surface. Cut into 1/2-inch pieces, and place them on an ungreased baking sheet. Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.

SWEET POTATO PUFF 6 c peeled, cubed sweet potatoes 4 eggs, separated 1/4 c butter, softened 1/4 tsp. salt 1/4 c raisins 1/4 c coarsely chopped walnuts 1/4 c sugar Place the cubed sweet potatoes into a large pot and cover with water. Bring to a boil, then reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain and let cool. Preheat oven to 350 degrees F. Grease a 9x9 inch baking dish. Place the cooked sweet potatoes, egg yolks, butter, and salt into the work bowl of an electric mixer, and beat on high speed until the sweet potatoes are creamy and smooth, 3 to 5 minutes. Spoon the sweet potato mixture into the prepared baking dish, and level the top with a spoon. Sprinkle raisins and walnuts over the top of the casserole, and lightly press them into the surface of the sweet potatoes. In a mixing bowl, beat the egg whites until foamy, about 1 minute. Gradually pour in the sugar and continue beating until the meringue is glossy and holds soft peaks, 2 to 3 more minutes. Spread the meringue over the casserole. Bake in the preheated oven until the casserole is hot and the meringue is lightly browned, about 30 minutes.

CAMERON TOWNHOMES WWW.CAMERONTOWNHOMES.COM

To view Model Home, please call Alesia Barnhart 402-570-0808 or Jacob Long 402-640-7889 11020 North 144th, Waverly Starting at $129,900 Represented by CJ Burleigh Real Estate

RECIPES Christmas Fudge 3 c white sugar 2/3 c heavy cream 3/4 c butter 1 (7 oz.) jar marshmallow creme 1 (11 oz.) package white chocolate chips Red food coloring, as desired Green food coloring, as desired Grease a 9x13 inch pan. In a medium saucepan combine sugar, cream and butter. Heat to between 234 and 240 degrees F, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Stir in marshmallow creme and white chocolate chips; mix well. Reserve 2 separate 1/2 cups of mixture and set aside. To one of the reserved 1/2 cups mixture add red food coloring until desired shade of red is achieved. To the other 1/2 cup of mixture add green food coloring until desired shade of green is achieved. Pour white mixture into prepared pan. Pour dots of both the red and green mixtures across the top. Using a toothpick or knife, swirl colors throughout the white. Chill for 2 hours and cut into 2 inch squares.

Christmas Cranberry Salad 1 lb. cranberries, finely ground 2 c white sugar 1 (20 oz.) can crushed pineapple, drained 1 (16 oz.) package miniature marshmallows 1 c chopped pecans (optional) 1 pint whipped cream, beaten stiff Mix together the cranberries and sugar; cover and refrigerate overnight. The next day, combine the cranberry mixture with the pineapple, marshmallows, pecans and whipped cream. Mix well. Pour into a 3 quart dish, cover and refrigerate or freeze until ready to serve.

We Make House Calls Plumbing • Heating • Cooling • Remodeling Residential • Commercial • Service • Remodeling Since 1921 • Licensed and Insured 4200 North 48th Street Lincoln, Nebraska 68504

GREEN’S 402-467-4444

RECIPES

RECIPES Chocolate Cookies 2 c. sugar 3/4 c. cocoa 1 t. salt 2 t. baking powder 3 c. flour 2 eggs 1 c. milk 1 t. vanilla 2/3 c. melted butter 1 bag peanut butter chips, optional

Chicken lasagne 1/4 c. margarine 1/4 c. onion, chopped 1/3 c. green pepper, chopped 3 cans mushrooms 2 sm. cans mushroom soup 1 pt. milk 1 pt. chicken broth 1 (4 oz.) jar pimentos 1 lb. lasagne noodles 1 qt. cottage cheese 1 lb. American cheese 2-1/2 lbs. chicken 1 sm. can Parmesan cheese Put margarine, onion, green pepper and mushrooms in skillet and saute. Add soup, broth, milk and pimentos. Cook until heated. Thicken with cornstarch until thick gravy. Layer in greased pans dry noodles. Cover with sauce, then cottage cheese, then American cheese,then diced chicken, then Parmesan cheese. Repeat above for 2nd layer, all but American cheese and Parmesan cheese. Cover and bake at 350 degrees for 1-1/2 hours. Uncover and top with remaining cheese. Bake, uncovered, for 10 to 15 minutes until golden. Let set 5 minutes before serving.

Blend the dry ingredients. Add eggs, milk and vanilla. Mix well before adding the melted butter. Add peanut butter chips if desired. Chill dough for at least 1 hour. Drop by spoonfuls on greased baking sheet and bake at 375 degrees for 10 minutes

SUGAR COOKIES Cream together: 1 c. butter 2 c. sugar Add: 2 eggs 1 c. salad oil (canola oil) Mix well and add: 2 t. vanilla 1/8 t. salt 2 t. soda 2 t. cream of tartar 5 c. flour Mix well. Form dough into small balls and roll in sugar. Place balls on greased baking sheet. Flatten the ball with the bottom of a glass cup until edges are slightly fluted. (Dip the cup in the sugar to keep dough from sticking to it.) Sprinkle with colored sugar, if desired. Bake 10-12 minutes at 350 degrees.

From the Staff at

Gazette THE

14541 Castlewood, Suite 300 P.O. Box 100 Waverly, NE 68462

Phone: 402-786-2344 Fax: 402-786-2343 www.newswaverly.com

Ashland

1432 Silver Street P.O. Box 127 Ashland, NE 68003

Phone: 402-944-3397 Fax: 402-944-3398 www.ashland-gazette.com

RECIPES

2301 Silver Street PUMPKIN BREAKFAST CASSEROLE 10 slices white bread, cubed 1 (15 oz.) can pumpkin puree 2/3 c white sugar 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/2 tsp. ground nutmeg 1 tsp. vanilla extract 1/8 tsp. salt 6 eggs, beaten 1 c milk 1 (5 oz.) can evaporated milk 1/2 cup chopped pecans (optional) Spray a 9x13-inch baking dish with cooking spray, and place the bread cubes into the dish. In a bowl, mix together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, vanilla extract, salt, eggs, milk, evaporated milk, and pecans. Pour the pumpkin mixture over the bread cubes. Cover the dish with plastic wrap, and refrigerate overnight. The next day, preheat oven to 350 degrees F. Uncover and bake the casserole until the pumpkin mixture is set and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

Ashland

402-944-3353

CHRISTMAS Ă&#x2030;CLAIR PIE PASTRY 1/2 c butter 1 c water 1 c all-purpose flour 3 eggs FILLING 1 pint heavy cream, whipped 2 (3.4 oz.) packages instant vanilla pudding mix 2 1/2 c milk FROSTING 1 (16 oz.) container prepared chocolate frosting 1 c heavy cream, whipped (optional) 1 (4 oz.) jar maraschino cherries (optional) 1 c chopped walnuts (optional) Preheat oven to 400 degrees F. Grease and flour a pizza pan. Grease the bottom of a small glass bowl and place in center of pan. In a small saucepan over medium heat, combine butter and water; bring to a boil. Remove from heat and stir in flour, stirring until thickened. Stir in eggs, one at a time, stirring well after each. Pour batter around bowl, forming a ring. Bake in preheated oven for 40 minutes. Turn off the heat and allow pastry to rise another 15 minutes. Do not open the oven door while pastry is rising. After the 15 minutes, remove pastry from oven and cool completely. Cut through the pastry horizontally, making a bottom and a top. Beat together the milk and pudding mix. Stir pudding mixture into whipped cream and beat until thick. Spread filling in pastry bottom, and then replace pastry top. Heat the prepared chocolate frosting for a few seconds in the microwave, to make it pourable. Pour over filled pastry, letting it drip down the sides. If desired, pipe dots of whipped cream on top, sprinkle with walnuts, and place a cherry on each whipped cream dot.