November 30, 2011
Loveland Reporter-Herald Publication
Holiday C OOKBOOK
2011
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Loveland Reporter-Herald Publication
November 30, 2011
November 30, 2011
Loveland Reporter-Herald Publication
2011 Holiday
Cookbook Breakfast
Page 4
Appetizers
Page 5
Soups & Salads
Page 8
Breads
Page 13
Side Dishes
Page 17
Main Dishes
Page 18
Desserts
Page 29
Date Bars: Page 30 The 2011 Holiday Cookbook is a publication of the Loveland Reporter-Herald Summer Stair Specialty Publications Editor sstair@times-call.com, 720-494-5429 Jade Cody Specialty Publications Associate Editor jcody@times-call.com, 303-684-5275
Crock Pot Lasagna: Page 18
Butter Pecan Holiday Bars: Page 34 Squash Casserole: Page 24
0 CRYSTALS 0 JEWELRY 0 MINERALS 0 FOSSILS 4855 W. Eisenhower Blvd. • Loveland, CO 970.278.4015
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Loveland Reporter-Herald Publication
November 30, 2011
Holiday Cookbook BREAKFAST
Scrapple Submitted by Ethel Herkstroeter Comments from Ethel: We always had this on Christmas morning for breakfast. We lived in Wyoming on a ranch, and my dad butchered his own pigs, so we always had this on mom’s menu. Ingredients: 1 pound boneless pork 11/2 quarts water 11/4 teaspoons salt 2 /3 cup corn meal (yellow)
Stuffed Pancakes Serves 2-4 Submitted/created by Austin Hosterman Ingredients: 2 cups pancake batter
Directions: Cook pork, water and salt until tender. Drain, shred pork. Add enough liquid to make 3 cups stock. Add pork and bring to a boil. Add 2/3 cup corn meal. Cook about 20 minutes, stirring constantly. Pour in greased 4-by-8inch loaf pan. Slice and fry in bacon drippings or fat — canola oil works too.
1 /2 cup mixed frozen or fresh chopped vegetables 1
/2 cup chopped meat (any kind)
1 15-ounce can cream of mushroom Paprika Onion Powder
Company Pancakes
Cayenne Any spice or seasoning works, use to your taste
Serves 4-6 Submitted by Bonnie McDonald, created by Darryl English
Directions: Heat greased pan or griddle for pancakes. Mix Cream of Mushroom with spices and bring to boil. Mix pancake batter with vegetables and meat. Cook pancakes until done. Pour hot cream mixture over pancakes and serve.
Ingredients: 2 eggs 1 /4 cup cottage cheese 3 /4 cup sour cream 1 /2 cup flour 3 /4 teaspoon baking soda
Directions: Mix all ingredients together in a blender.
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November 30, 2011
Loveland Reporter-Herald Publication
Holiday Cookbook APPETIZERS
Cheese Dip Serves 8-12 people Submitted by Nan C. Shimek, who found the recipe in her mail box when working as a temporary nurse in Bar Harbor, Maine Ingredients: 12 ounces sour cream 1 large package cream cheese 1 package Good Season’s Garlic Dressing
Directions: Mix and chill 24 hours. Then, enjoy with crackers, veggie sticks or whatever you want.
Salsa Makes about 6 pints Submitted/created by Brenda Schleiger Ingredients: 4 quarts peeled and quartered tomatoes (chop to desired size) 2 cups yellow onions 2 cups green bell peppers, chopped 2 cups hot peppers (remove half of seeds or leave if hotter salsa desired) 3 large garlic buds, chopped 1 cup vinegar 11/2 tablespoons salt 1 tablespoon sugar
Directions: Heat and mash all ingredients. simmer until half is cooked down (approximately 3 hours, cook longer for thicker salsa). Stir often for first 30 minutes, watching so it doesn’t stick and burn. Put in hot jars and seal.
Vidalia Onion Dip 1
Easy Appetizer
Makes 3 /2 cups or 28 servings
Submitted by Cindy Silvers
Submitted by Ethel Brooks
Ingredients: 1 package cream cheese 1 /2 jar of chutney Crackers of choice
Comment from Ethel: It is very good made with large yellow onions, too. Also, it is very good on hamburgers. Ingredients: 2 cups Kraft Real Mayonnaise 1 package (8 ounces) Italian cheese, shredded 1 large Vidalia or Walla Walla onion, coarsely chopped (about 2 cups)
Directions: Preheat oven to 375 degrees. Mix all ingredients, wellblended. Spread into 8-inch square baking dish. Bake 30 minutes until golden brown. Cool slightly, serve with crackers or chips.
Quick Stuffed Peppers Makes 4 Submitted by Ethel Herkstroeter Ingredients: 1 (5.6-ounce) package of Knorr Fiesta Sides Spanish Rice 3 large red bell peppers 1 /2 cup ketchup 2 cups hot water 1 pound hamburger or turkey burger 2 tablespoons olive oil
Directions: Split red peppers and take out seeds. Place in a 2-quart pot of boiling water. Cook until soft. Drain. Brown meat in hot oil and break into pieces. When done, add 2 cups of hot water (can use water from peppers), rice mix and ketchup. Cook until rice is soft (about 10 minutes). Spray a small baking dish with pam. Layer peppers and spoon rice over top. Serve immediately.
Directions: Place cream cheese on dish. Spoon chutney over it. Surround with crackers. Add knife for spreading on the crackers.
Avocado Feta Salsa Serves 6-8 Submitted by Vicki Skroch Ingredients: 2 plum tomatoes, chopped 1 avocado, peeled and chopped 1 /4 cup finely chopped red onion 1 clove garlic minced 1 tablespoon snipped fresh parsley 1 tablespoon snipped fresh oregano 1 tablespoon olive oil 1 tablespoon red or white vinegar 4 ounces feta cheese, coarsely chopped
Directions: In a medium bowl, combine the tomatoes, avocado, onion, garlic, parsley, oregano, oil and vinegar. Stir gently to mix. Gently stir in feta cheese. Cover and chill for 2 to 6 hours. Serve salsa with pita or tortilla chips.
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Loveland Reporter-Herald Publication
November 30, 2011
Holiday Cookbook APPETIZERS
Black and White Bean Caviar Makes 1 quart, serving 8 to 12 Submitted by Julie Browne, adapted from www.Threemanycooks.com Ingredients: 1 can each (15- to 16-ounces each) black beans drained and rinsed, white beans, drained 1 14.5-ounce can stewed tomatoes, drained 1 cup (5-ounce jar) pimento-stuffed green olives, drained and roughly chopped 2 medium jalapenos, stemmed, seeded, and minced 1 small yellow onion, cut into small dice 1 /2 yellow bell pepper, stemmed, seeded, and cut into small dice 1 /4 cup chopped fresh cilantro 1 /4 cup balsamic vinegar 6 tablespoons pure (not extra-virgin) olive oil 1 /2 teaspoon each: salt and ground black pepper 1 /2 teaspoon garlic powder 1 teaspoon dried oregano 11/2 teaspoons ground cumin 1 16-ounce bag tortilla chips
Directions: Mix all ingredients in a medium bowl; let stand a few minutes for flavors to develop. Before serving, adjust seasonings, including additional vinegar, salt, and pepper. Serve with tortilla chips.
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Bruschetta Submitted by Julie Browne, created by her dear friend Lee Ann Davis Note: This recipe is a great melding of wonderful flavors. You can make up to 8 hours ahead of time, but you must make it a minimum of 1 hour before serving for it to marinate. It is a great one to take to someone home, because it is all prepared ahead of time. Ingredients: 2 14-ounce cans of tomatoes, or 3 cups chopped fresh tomatoes 1 /2 cup chopped onion – red or white 1 /4 cup balsamic vinegar 1 /4 cup olive oil Salt and pepper 1 full handful of fresh basil leaves – this ingredient is not optional 1 thin French baguette 1 /4 cup olive oil 1 tablespoon Italian seasoning, dried 1 log of soft goat cheese
Directions: If using canned tomatoes, chop and put in a colander to drain. You may have to give a quick rinse to the colander if the tomato sauce is too thick. Drain 98 percent of the liquid. If using fresh, dice and put in colander to drain – you want most of the liquid to drain out. Once your tomatoes have drained, combine the rest of the ingredients. Salt and pepper to taste, cover and refrigerate until you are ready to serve it. Toast directions: Cut the baguette into 3/4-inch diagonal slices. Mix olive oil and Italian seasoning. – spread on both sides of the bread. Toast on a baking sheet – rotating so both sides just barely begin to brown. Let them cool, put in a plastic bag until you are ready to serve. I am not sure if the Italian seasoning ads anything, but it makes the toast look beautiful on the tray! When you are ready to serve, unwrap goat cheese and put it on a platter. Arrange toast around the cheese. Serve by spreading the goat cheese on a toast and putting a healthy spoonful of bruschetta on top. Note: This is a great crowd pleaser and easy to transport. Make ahead of time and assemble when you arrive at your destination.
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November 30, 2011
Loveland Reporter-Herald Publication
Holiday Cookbook APPETIZERS
Kale Chips Submitted by Julie Browne This super food will replace potato chips in your home in no time! Ingredients: 1 or 2 bunches of curly Kale Olive oil spray Salt to taste
Aaron’s World Famous Salmon Spread Serves 8 Submitted by Eileen Packard
NOW!
Ingredients: 16 ounces cream cheese 1 cup sour cream
Directions: Preheat oven to 350 degrees. Hold the thick end of the kale stem with one hand and pinch the base of the leaf with the fingers of your other hand. Pull down along the stem, stripping the leaf away. Tear the leaves into bite-size pieces or leave them in long strips for larger chips. Place the pieces of kale in a single layer on a cookie sheet. Do not over crowd tray or it will not crisp properly. You may need to do this in batches. Spray kale pieces with the olive oil. Toss on tray with tongs. Sprinkle with salt. Bake for 8-12 minutes or until crisp. At 8 minutes, watch it like a hawk. When it is crunchy take it out, it burns quickly after that.
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/2 teaspoon pepper
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/2 pound salmon (cooked)
Assorted crackers and raw vegetables for dipping
Directions: Blend together the cream cheese and sour cream. Add lemon juice, dill, chives, salt, pepper and salmon. Serve as an appetizer spread with crackers and raw vegetables.
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Loveland Reporter-Herald Publication
November 30, 2011
Holiday Cookbook SOUPS & SALADS
Minestrone Soup
Golden Mushroom Soup
Serves 8 Submitted/created by Carolyn Heckel
Carrabba’s Spicy Sausage Lentil Soup Makes 12-13 cups
Serves 4
Ingredients: 8 ounces lean Italian sausage, can also use turkey sausage 1 /2 cup onion, chopped 1 /2 cup celery, chopped 2 141/2-ounce cans reduced sodium chicken broth 3 cups sliced or diced cabbage 2 medium carrots, sliced 1 1 /4- /2 teaspoon dried basil 1 1 /4- /2 teaspoon oregano 1 /2 teaspoon thyme 1 /4 teaspoon black pepper 1 1 /4- /2 teaspoon garlic powder 2 medium zucchinis, sliced 1 16-ounce cans garbonzo beans, drained and rinsed 1 14-ounce can stewed tomatoes 1 /2 cup uncooked spaghetti (broken)
Directions: Spray a dutch oven with cooking spray. Heat at medium high heat for 30 seconds. Add the Italian sausage, cook for about five minutes, until no longer pink. Turn heat down to medium. Add onion, celery and zucchini. Cook and stir 12-14 minutes. Add water, chicken broth, cabbage, carrots, basil, oregano, thyme, pepper and garlic powder. Bring to a boil. turn heat down to low simmer for about 30 minutes until vegetables are tender. Cook 11-15 minutes more until spaghetti is tender.
Submitted and created by Lisa Woldberg Ingredients: 3 tablespoons of butter 1 /2 cup finely chopped onion 1 /2 tablespoon minced garlic 5 cups mushrooms thinly sliced 1 /4 cup white wine (chardonnay) 1 /8 teaspoon dried thyme 11/2 cups chicken broth 3 tablespoons melted butter 3 tablespoons flour 1 cup half-and-half Salt and pepper to taste 1 tablespoon sherry
Directions: Saute onions in butter until browned. Add garlic, wine and mushrooms, cook over medium high heat for 5 minutes, stirring often. Add broth and thyme. Reduce heat and cook 10 minutes or until mushrooms are done. In a small saucepan, melt butter, whisk in the flour until smooth. Add half-and-half, stir well and add to mushroom mixture. Bring soup to a boil, stirring frequently. Add salt and pepper to taste, and then add sherry.
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Submitted by Lisa Woldberg, created by Carrabba’s Comments: “My 7-year-old granddaughter’s favorite soup.” Ingredients: 2 tablespoons olive oil 1 cup minced onion 3 /4 cup grated and minced carrot 1 tablespoon minced garlic 1 pound uncooked hot Italian sausage 2 ounces diced ham (about 1/2 cup, cut from a ham steak) 7 cups water 5 cups chicken broth 1 pound dry lentils 1 medium tomato, diced 2 tablespoons vinegar 1 tablespoon minced fresh basil 1 tablespoon minced fresh parsley 2 bay leaves 11/2 teaspoons salt 1 /2 teaspoon ground black pepper 1 /2 teaspoon dried thyme 1 /2 teaspoon dried oregano 1 /2 teaspoon dried red pepper flakes
Directions: Heat up olive oil in a Dutch oven or large saucepot over medium heat. Add onion, carrot and garlic. Remove sausage from casing, and add it to the pan. Saute for 8 minutes, stirring often. Break up the sausage into bite-size bits as it cooks. Add ham, and cook for an additional minute. Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer for 1 hour. Serve 1 cup for a “cup” portion, or serve 2 cups for a “bowl” serving.
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November 30, 2011
Loveland Reporter-Herald Publication
Holiday Cookbook SOUPS & SALADS
7-Up Salad Serves 10 Submitted by Judith Davenport, created by family Ingredients: 2 small boxes lemon gelatin 2 cups boiling water 1 cup crushed pineapple (20-ounce can drained, save juice) 2 cups 7-Up Topping ingredients: 2 tablespoons butter 2 tablespoons flour 1 egg, slightly beaten 1 /4 cup sugar 1 cup pineapple juice 1 cup Cool Whip
Directions: Mix gelatin and boiling water. Let cool. Add beverage and pineapple. Pour into 13-by-9-inch glass baking dish. Sprinkle marshmallows on top and let set. Topping directions: Melt butter and add flour, stir or whisk to remove lumps. Blend egg, sugar and pineapple juice together and add to pan. Cook until thick, stirring constantly with a spatula. Let set until cold. Fold in 1 cup of Cool Whip and spread over set gelatin. Sprinkle with nuts (optional).
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Loveland Reporter-Herald Publication
November 30, 2011
Holiday Cookbook SOUPS & SALADS
Southwestern Soup Serves 6
Minestrone Soup Serves 8
Submitted/created by Eileen Packard Ingredients: 1 large can yellow hominy, drained 1 small can chopped green chilies or use 2-3 roasted fresh chilies, chopped 1 can of tomatoes, chopped up — juice and all Pinch of garlic powder Pepper and salt to taste 6 ounces hard cheese, grated 3 cups chicken broth 6 or 8 ounces of sour cream
Directions: Blend the broth, hominy, chilies, tomatoes, garlic powder, salt and pepper in a soup pot. Bring to a low simmer. Add grated cheese and heat until cheese melts, stirring frequently so cheese doesn’t stick and burn on the bottom of the pot. Add sour cream to the soup. Heat gently and serve.
Holiday Broccoli Salad Serves 4-6 Submitted/created by Bonnie McDonald Ingredients: 4 cups broccoli, chopped 1 cup onions, chopped 12 slices bacon, crisp and crumbled 3 /4 cup raisins 1 /4 cup sunflower seeds 2 cups chopped fresh tomatoes Dressing ingredients: 1 cup mayonnaise 1 /4 cup sugar 1 /2 cup vinegar
Directions: Mix together broccoli, onions, bacon, raisins, tomatoes and sunflower seeds. Make dressing and add to mixture. Let set 4 hours.
Serves 10
Submitted/created by Carolyn Heckel Ingredients: 1 (8-ounce) lean Italian sausage (can also use turkey sausage) 1 /2 cup onion, chopped 1 /2 cup celery, chopped 2 (14-ounce) cans reduced sodium chicken broth 3 cups sliced or diced cabbage 2 medium carrots, sliced 1 1 /4- /2 teaspoon dried basil 1 1 /4- /2 teaspoon oregano 1 1 /4- /2 teaspoon thyme 1 /4 teaspoon black pepper 1 1 /4- /2 teaspoon garlic powder 2 medium zucchinis, sliced 1 can (141/2-ounce) stewed tomatoes 1 /2 cup uncooked spaghetti, broken
Directions: Spray a Dutch oven with cooking spray. Heat at medium high heat for 30 seconds. Add the Italian sausage, cook for about five minutes until no longer pink. turn heat down to medium. Add onion, celery, zucchini. Cook and stir 12-14 minutes. Add five water, chicken broth, cabbage, carrots, basil, oregano, thyme, pepper and garlic powder. Bring to a boil. Turn heat down to low simmer for about 3 minutes until vegetables are tender. Cook 11-15 minutes more until spaghetti is tender.
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Submitted/created by Bonnie McDonald Ingredients: 2 pounds green grapes (off the vine) 2 pounds red grapes (off the vine) 8 ounces cream cheese 1 cup sour cream 1 cup brown sugar 1 cup pecans, chopped 1 teaspoon vanilla
Directions: Mix together cream cheese and sour cream. Add grapes, pour into a larger 9-by-13-inch dish. Mix together brown sugar, 1 cup pecans and 1-11/2 teaspoon vanilla. Pour on top of grapes, cover and set in refrigerator for 8 hours.
Holiday Chicken Salad Serves 4 Submitted by Ella Stenka, created by Kristy Ashby (daughter) Ingredients: 2 chicken breasts or canned chicken breast (about 2 cups) 1 large red apple 1 /2 cup walnuts 1 /2 cup Crazins 1 cup light mayonnaise Celery Hawaiian rolls
Directions: Fry chicken breasts seasoned with lemon pepper, then shred or use canned chicken breast partially drained, sprinkle with lemon pepper. Cut up apple. Break walnuts in small pieces, add Crazins, celery and mayonnaise. Chill. Serve on Hawaiian buns or croissants.
November 30, 2011
Loveland Reporter-Herald Publication
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Holiday Cookbook SOUPS & SALADS
Spicy Chipotle Butternut Squash Soup Serves 8 Submitted by Sharon Thomas
Comment from Sharon: I am a firm believer in ‘playing’ with your food. Try roasting the vegetables for a deeper flavor. I have added an apple to this soup for a sweeter touch. A sweet potato is also a delicious addition. I often add a second can of black beans to increase the protein in the soup. Once you have had this butternut squash soup you will never go back to that bland butternut squash soup we have all had. Ingredients: 2 cups butternut squash, peeled, cubed 2 medium carrots, peeled and chopped 1 green onion, sliced 1 /2 teaspoon cumin 1 tablespoon olive oil 2 garlic cloves, minced 2 cups vegetable broth 1 14-ounce can tomato, diced 4 ounces cream cheese, room temperature 1 /4 cup fresh basil 1 chipotle in adobo sauce 1 15-ounce can black beans, rinsed and drained 1 11-ounce can mexicorn, drained 2 cups baby spinach leaves
Directions: Saute squash, carrot, onion and cumin in oil for 10 minutes, add garlic. Cook 1 more minute. Add 11/2 cup broth and bring to a boil. Reduce heat and simmer 10-12 minutes or until vegetables are tender. Cool slightly. Transfer to blender. Add tomatoes, cream cheese, basil, chipotle and remaining broth. Cover and process until smooth. Return to pan, stir in beans, corn and spinach. Cook until heated through and spinach is wilted.
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Grape Salad Serves 8-10 Submitted by Vicki Skroch Ingredients: 8-ounce package of cream cheese, softened 1 cup sour cream 1 /2 cup sugar 1 teaspoon vanilla 4 cups seedless green grapes 4 cups seedless red grapes 1 cup nuts
Directions: Mix cream cheese, sour cream, sugar and vanilla until creamy. Add grapes and nuts. Refrigerate for at least 2 hours and serve. This will keep in the refrigerator for several days.
Christopher M. Tsoi, MD Jeffrey K. Chapman, MD FACS CAQH
970-493-8800 www.northerncoloradoplasticsurgery.com
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Loveland Reporter-Herald Publication
November 30, 2011
Holiday Cookbook SOUPS & SALADS
Honey Apple Salad Serves 8-10 Submitted by Darlene Kling
Chicken Enchilada Soup Submitted/created by Michelle Sims (Party In My Kitchen) Ingredients: 2 cups chicken cooked and diced 1 can cream of chicken soup 1 16-ounce can diced tomatoes 1 package taco seasoning 1 can Ro-tel 11/2 cups water 1 cup milk
Ingredients: 31/2 cups diced red apples 2 tablespoons lemon juice 2 cups green grapes 1 cup thinly sliced celery 1 /2 cup chopped dates 1 /2 cup mayonnaise 1 /4 cup honey 2 tablespoons sour cream 1 /2 teaspoon salt 1 /2 cup chopped nuts
Directions: Toss apples with lemon juice. Add grapes, celery and dates. Combine mayonnaise, honey, sour cream and salt. Stir over apples to coat. Add nuts. You can use dried cranberries instead of dates.
Optional ingredients: Doritos Chips, crushed Cheddar Cheese, shredded
Directions: Pour chicken soup, milk, and water into saucepan, whisk until smooth. Add tomatoes, Ro-tel, chicken and taco seasoning. Allow to simmer for about 40 minutes. Serve with crushed Doritos and cheddar cheese sprinkled on top. If you prefer a more creamy, less chunky soup, you can use a blender to puree the tomatoes and Ro-tel then add to pan. You can also prepare this soup in a crock pot. Allow 5-6 hours on low setting.
New Year’s Salad Serves 6 Submitted/created by Eileen Packard Ingredients: 3-4 tablespoons chopped roasted red pepper 1 (15-ounce) can of black-eyed peas, drained of the liquid 1
/2 green pepper, chopped finely
4 chopped green onions 1 tablespoon chopped chives Salt, pepper, garlic salt to taste Olive oil Balsamic vinegar
Directions: Combine all of the vegetables. Add salt, pepper and a bit of garlic salt to taste. Drizzle with a couple of tablespoons of olive oil and balsamic vinegar to coat everything well. Chill and let flavors blend for at least an hour.
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November 30, 2011
Loveland Reporter-Herald Publication
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Holiday Cookbook BREADS
Plain Pumpkin Bread Makes 30 slices Submitted/created by Ethel M. Meininger
Brenda’s Banana Bread
Ingredients: 11/2 cups all-purpose flour 1 cup whole wheat flour 1 tablespoon baking powder 11/2 teaspoons ground ginger 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1 /2 teaspoon ground cloves 11/2 cups granulated sugar 1 cup brown sugar 4 eggs 2 /3 cup vegetable oil 1 can (16-ounce) pure pumpkin
Makes 2 5-by-10-inch loaf pans Submitted/created by Brenda Schleiger Ingredients: 1 cup sugar 1 /2 cup shortening 2 eggs, well-beaten 2 cups flour 1 teaspoon salt 1 teaspoon baking powder 1 /2 teaspoon baking soda 3 teaspoons sour cream 3 bananas, crushed 1 cup chopped nuts
Directions: Grease and line bottom of 3 7-by-33/4-inch loaf pans with parchment paper. Place on oven racks at lower-middle position. Heat oven to 350 degrees. Mix flours, baking powder, soda, salt and spices in a large bowl. Mix sugars and eggs until smooth and light color. Slowly add oil while heating until incorporated. Then add pumpkin, beat until smooth. Add dry ingredients about 1/3 at a time and beat until smooth until all dry ingredients are until all dry ingredients are incorporated. Divide into the three prepared pans. Bake for 40 minutes or until cake tester comes out clean. Cool a few minutes before removing from pans.
Cream sugar and shortening together, add eggs. Stir flour, measure and sift with salt, baking powder and baking soda. Add to sugar mixture and add remaining ingredients. Pour into two greased 5-by-10inch loaf pans. Bake at 350 degrees for 30-40 minutes.
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Lincoln Gallery invites you to see what our talented artists have created for this Holiday Season. Artworks available in a variety of mediums and subject matter while moderately priced to fit your budget. Need a peek of our Artists work? go to www.lincolngallery.com For Gifts or Something Unique For Your Home please visit Lincoln Gallery 429 N Lincoln Ave, Loveland. Open 11 am to 5 pm M-F, Sat 11 am to 4 pm.
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Loveland Reporter-Herald Publication
November 30, 2011
Holiday Cookbook BREADS
Milk-free Corn Bread Submitted by Judy Sandness Ingredients: 1 cup all-purpose flour 1 cup yellow corn bread 2 tablespoons sugar 4 tablespoons baking powder 1 /2 teaspoon salt 2 eggs Desired milk substitutes (use only one of the following): 1 cup pear or apple juice 1 /2 cup pureed peaches plus juice to make 1 cup 1 /3 cup peanut butter plus apple juice to make 1 cup 1 /2 cup blended tofu plus apricot juice to make 1 cup 1 /2 cup shredded carrot plus soy milk to make 1 cup
Directions: Mix ingredients and bake in pan of your choice at 350 degrees for 30-35 minutes. Keep checking with a cake tester until the bread is no longer sticking to it. Then it's done — either cut from pan and serve or take out of muffin tins while warm and cool on rack.
Swedish Cardamon Bread Submitted by Rhema Zlaten Ingredients: 1 Package of quick rising yeast 1 /4 cup warm water (100-110 degrees) 21/2 cups of milk 3 /4 cup of butter 1 egg Egg whites 1 /2 teaspoon salt 1 cup sugar 4 tablespoons cardamon ground from cardamon pods 8 cups of flour
Directions: Pour the yeast into warm water and let it stand for 10 minutes. The volume of the yeast should double. Warm the milk and butter on the stove to melt the butter. Do not let the mixture boil. Remove the cardamon seed from the pods. Grind them in a coffee bean grinder until the cardamon is a fine powder. Add the salt, cardamon and sugar into the mixture and stir. Set the butter mixture to the side to cool off. When the mixture is room temperature, add the yeast, one beaten egg and the flour. Spread a handful of flour on a counter or hard clean surface. Take the dough out and kneed it for 10 minutes by gently folding the corners of the bread into the center of the dough. The gluten will break down and the dough will thicken as you work. Fire up the oven for a few minutes and then turn it off. Place the dough in a greased pot and stick this into the warmed oven. Let the dough rise for about an hour, or until a finger push into the dough leaves a hole that does not recede. Take the dough out and kneed it for 1-2 more minutes. Then, cut the dough into six sections. Using a circular motion between the palms of your hand, thin each chunk into a strip of dough. Braid three strips of dough into a loaf, rounding the edges of the loaf to keep the braid from unraveling. Repeat the braiding process with the second loaf. Then, brush egg whites onto the top of the bread and sprinkle the tops with big sugar crystals or cinnamon. Cover the bread and let it rise again for 20 minutes. Bake the bread on cookie sheets for 35-50 minutes at 350 degrees, or until the outside of the bread is crusty and golden brown. Side note: This recipe can also be turned into cinnamon rolls. Omit the cardamon and add a generous portion of cinnamon to the dough. After the initial raising of the dough, roll the dough out into a large rectangle shape on the counter. Sprinkle the top liberally with brown sugar, melted butter and toasted pecan bits. Tightly roll the rectangle of dough beginning with the one of the long ends. Seal the outside edge by pinching the seam and then slice the dough into even pieces (should make about 20-22 rolls). Let the dough raise for 20 minutes on greased cookie sheets, and then cook for 20-25 minutes at 350 degrees. Then top with your favorite butter or cream cheese frosting recipe.
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November 30, 2011
Loveland Reporter-Herald Publication
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Holiday Cookbook BREADS
Lemon Bread
Dutch Butter Rolls
Makes 1 loaf
Health Muffins Makes 3 dozen small, or 11/2 dozen large
Makes about 4 dozen
Submitted by Judy Sandness Ingredients: 11/2 cups sugar 6 tablespoons solid shortening 2 extra large eggs 1 tablespoons lemon extract 1 /2 cup milk 11/2 cups unsifted flour 11/2 teaspoons baking powder 1 /4 teaspoon salt Grated rind of 1 medium lemon 3 tablespoons lemon juice
Submitted/created by Bonnie McDonald
Submitted by DoLores Fuhrman Ingredients: 2 packages yeast 1 /2 cup warm water 1 cup sugar 3 eggs (beaten) 1 tablespoon salt 1 /2 cup butter (melted) 11/2 cups scalded milk 7 cups flour (approximately)
Directions: In large bowl of mixer, cream together 1 cup of the sugar and the shortening. Add eggs, lemon extract and milk. Mix until smooth. Sift together flour, baking powder and salt. Add flour mixture and lemon rind to creamed mixture, mix until smooth. Pour batter into a greased and floured pan, 9-by-5 inches. Bake in oven preheated to 350 degrees about 40 minutes or until bread is golden brow and wooden pick inserted in center comes out clean. Dissolve remaining half cup of sugar in lemon juice when bread is done remove it in pan and immediately pour lemon juice and sugar mixture over top. Mixture will look like it is going to over flow pan, but during baking the bread absorbs it and create a slightly crisp glaze. Return the bread to a 350 degree over. Bake 5-8 minutes. Run spatula around edges to loosen bread and remove it from pan.
Directions: Mix yeast in water to dissolve. Beat sugar, eggs, salt and butter together. Add yeast mixture. Add milk and stir. Add flour and knead until smooth. Place in a greased bowl. Let rise until double in bulk. Punch down and shape into rolls. Place on greased cookie pans. Let rise. Bake at 350 degrees 15 to 20 minutes or until brown.
Ingredients: 2 cups oatmeal 2 cups shredded wheat 2 cups All-Bran cereal 1 cup oil 1 cup brown sugar 1 quart buttermilk 4 beaten eggs 4 teaspoons soda 1 tablespoon salt 4 cups flour 2-3 cups raisins (optional)
Directions: Pour 2 cups boiling water over first 3 ingredients. Add rest of ingredients and mix well. Bake for 20-25 minutes at 375 degrees. Sprinkle with sugar. These freeze well.
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Loveland Reporter-Herald Publication
November 30, 2011
Holiday Cookbook BREADS
Chocolate Pumpkin Bread Makes 2 loaves Submitted/created by Rose Furr Ingredients: 31/3 cups flour 3 cups sugar 4 teaspoons pumpkin pie spice 2 teaspoons baking soda 1 teaspoon salt 1 /2 teaspoon baking powder 4 eggs 1 can (15-ounces) packed pumpkin 2 /3 cup water 2 /3 cup vegetable oil 2 cups (12 ounces) semi-sweet chocolate chips
Directions: In a large bowl, combine first 6 ingredients. In another bowl, combine eggs, pumpkin, water and oil, stir into dry ingredients until moistened. Stir in chocolate chips. Pour into 2 greased 9-by-5-by-3-inch loaf pans. Bake at 350 degrees for 70 to 75 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before taking out of pans. Put on rack to cool. If wanted, it can be wrapped in foil and frozen for up to 3 months (thaw at room temperature).
Autumn Apple Bread
Vermont White Cheddar and Sage Pretzel Bites
Serves 8-10
Makes about 4 dozen
Submitted/created by Linda Sullivan Ingredients: /4 cup shortening 2 /3 cup sugar 2 eggs, beaten 2 cups all purpose flour 3 /4 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups coarsely grated, peeled raw apples 1 tablespoon lemon zest 2 /3 cup chopped walnuts. 1
Directions: Preheat oven to 350 degrees. Cream shortening and sugar until light in color. Beat in eggs. Sift flour, baking powder, baking soda and salt. Add alternately with grated apples to egg mixture. Stir in lemon zest. Stir in walnuts. Spoon into greased and floured 9-by-5-by-2-inch loaf pan. Bake at 350 degrees for 1 hour or until a toothpick inserted in center of loaf comes out clean. Cool completely, then remove from pan.
Created by Chef Emily Peterson Ingredients: 1 cup warm water 1 tablespoon sugar 1 tablespoon dark honey or molasses 1 packet active dry yeast 1 container Vermont White Cheddar and Sage Boursin Gourmet Spreadable Cheese 3 cups plus 1/2 cup all-purpose flour 4 cups water 1 /2 cup baking soda 1 egg, beaten with 1 tablespoon cold water 1 /2 cup coarse sea salt
Directions: In electric mixer bowl fitted with paddle attachment, combine water, sugar, honey and yeast. Mix to combine and let sit 5 minutes until top is slightly foamy. Stir in cheese and switch paddle for dough hook attachment. Mixture will be slightly lumpy. With mixer on slow, stir in 3 cups flour. Use mixer to knead dough for 3 minutes. Turn machine off and cover bowl with plastic wrap. Allow to rise for 1 hour. Heat oven to 450 degrees and line baking sheet with parchment paper or silicon baking mat. In pot, bring remaining water and baking soda to a boil. Meanwhile, turn dough out onto a floured surface. If sticky, add extra 1/2 cup flour and hand-knead until dough is soft. Pull sections of dough off and roll into gum ball-sized bites. Line bites up on baking sheet fairly close together. When finished, drop bites into boiling baking soda water a few at a time and cook until bites float to surface, about 25 seconds. Using slotted spoon, remove bites several at a time. Rest spoon on folded paper towels to drain, then place bites on baking sheets. Brush bites with egg wash, sprinkle with sea salt and bake until dark golden brown, about 12 minutes. Rotate baking sheets halfway through.
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November 30, 2011
Loveland Reporter-Herald Publication
17
Holiday Cookbook SIDE DISHES
Trout au Bleu Serves 4 Submitted/created by Linda Sullivan Ingredients: 3 cups water 1 cup white vinegar 6 whole peppercorns 1 small bay leaf 1 teaspoon salt 4 trout, prepared for cooking Melted butter Chopped parsley for garnish
Directions: Bring water, vinegar, peppercorns, bay leaf and salt to a boil in a large frying pan. Add trout and simmer for 3 minutes. Gently turn fish over and simmer for 3 minutes. Carefully remove fish to a serving platter. Garnish with parsley. Serve with melted butter. Great with hot boiled potatoes.
Red, White & Bleu Potatoes serves 6-8 Submitted by Lisa Woldberg Ingredients: 4 medium-large red potatoes sliced thin 1 small vadalia onion, sliced 4-6 sliced mushrooms 2 tablespoons butter 1 /4Bleu or gorgonzola cheese Salt and pepper to taste
Directions: Mix and grill at medium or cook at 375 degrees in oven for 45 minutes. Note: Pairs well with grilled steaks or burgers.
Orzo Veggies Serves 8 Submitted by Lisa Woldberg Ingredients: 1 pound asparagus, trimmed 3 bell peppers (red, green and yellow) 6 green onions, chopped 1 cup grape tomatoes, halved 1 medium zucchini 4 tablespoons olive oil, divided 1 garlic clove, crushed 1 tablespoon Italian seasoning 3 /4 teaspoon salt 1 /8 teaspoon coarsely ground black pepper 1 cup orzo 2 cups low-sodium vegetable or chicken broth 1 /2 cup pine nuts, toasted 3 /4 cup crumbled feta cheese
Directions: Preheat the oven to 350 degrees. Cut vegetables, except tomatoes, into bite-size pieces. Place first five ingredients (asparagus through zucchini) in a 13-by-9-inch baking dish. Add 2 tablespoons olive oil, garlic, Italian seasoning, salt and pepper. Toss well. Roast 30 minutes or until vegetables are tender. Add remaining 2 tablespoons olive oil to a large saucepan. Add orzo and saute until brown. Add broth. Bring to a boil, reduce heat to low and cook, covered, until liquid is absorbed. Add orzo to roasted vegetables. Mix well. Sprinkle pine nuts and cheese over top. Cover with foil and bake for 30 minutes. Serve hot or at room temperature.
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Loveland Reporter-Herald Publication
November 30, 2011
Holiday Cookbook MAIN DISHES
Crockpot Lasagna Serves 6 Submitted/created by Rose Furr Ingredients: 1 pound ground beef 2 15-ounce cans tomato sauce 1 6-ounce can tomato paste 11/2 teaspoons salt 1 teaspoon dried oregano 12 ounces ricotta cheese 1 /2 cup grated parmesan cheese 16 ounces shredded mozzarella cheese 12 ounces lasagna noodles (uncooked)
Directions: Brown beef. Add tomato sauce, paste, salt and oregano. Cook until warm. Spoon meat sauce in bottom of crock pot. Add double layer lasagna noodles, break apart to fit if needed. Top with cheeses. Repeat. Add 1/4 cup water around edges. Cover and cook 4-5 hours on low setting.
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November 30, 2011
Loveland Reporter-Herald Publication
Holiday Cookbook MAIN DISHES
Potato Cheese Casserole Serves 6
Ellie’s Salad Bar (vegetable pizza) Serves 4-6
Submitted by Cynthia Watson, created by Rodale Garden BK Ingredients: 12 medium potatoes 1 /4 pound butter 1 /4 cup low-fat milk 1 /2 pound low-fat cream cheese at room temperature 1 /2 cup shredded cheddar cheese 1 /2 cup grated Romano or parmesan cheese 1 green pepper, chopped 1 /2 cup snipped chives cup pimento pepper to taste
Directions: Steam potatoes until tender. Peel. Pulse in a food processor until almost pureed. Melt butter; add butter, milk, cream cheese, cheddar cheese, Romano and parmesan cheese, green pepper, chives, pimento, pepper and pulse until well combined. Pour into three 1-quart baking dishes and bake one or more uncovered in an oven preheated to 350 degrees for 11/2 hours — or freeze unbaked. Still need to edit
Submitted by Nan C. Shimek, created by Ellen Gillett Ingredients: 2 packages of crescent rolls 2 (2-ounce) packages cream cheese 3 /4 cup real mayonnaise 1 dry package Hidden Valley Ranch Dressing Shredded cheddar cheese *Use your imagination with the following: Cauliflower Broccoli Carrots Cucumber green Peppers Chives Zucchini Onions Celery
Directions: Mix cream cheese, mayonnaise and ranch dressing mix 24 hours in advance and refrigerate. Roll out crescent rolls on a cookie sheet. Shape into a solid crust Rick with a fork. Bake at 315 degrees for 7 to 10 minutes. Finely chop and shred 1/4-1/3 cup of each fresh vegetable you choose. Cut the crust after dressing is spread on and before the veggies are added. Serve and enjoy.
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970-613-2185
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Financial Advisor
Investment Centers of America, Inc. (ICA), member FINRA, SIPC,, and a Registered Investment Advisor, is not affiliated with Home State Bank. Securities, advisory services and insurance products offered through ICA and affiliated insurance agencies and are * not insured by the FDIC or any other Federal Government agency * not a deposit or other obligation of, or guaranteed by any bank * subject to risk including the possible loss of principal amount invested.
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Loveland Reporter-Herald Publication
November 30, 2011
Holiday Cookbook MAIN DISHES
Greek Spaghetti
Swedish Meatballs
Makes one large pan
Sausage Strata Serves 6-8
Serves 5-6
Submitted by Karen Audette; Created by a friend
Submitted by Lisa Woldberg; created by Hodges Family
Submitted by Diane Farnham; Created by Grandma Finnman
Ingredients: 1 /2 stick margarine 2 cloves garlic 2 medium onions 1 /2 teaspoon rosemary leaves 2 pounds ground beef or chicken 1 (18-ounce) can chopped tomatoes 1 (8-ounce) can tomato sauce 2 (103/4 ounce) cans cream mushroom soup 16 ounce package thin spaghetti 1 (10-ounce) can black olives (slice thin) 3 /4 pound Velveeta cheese (chop in chunks) 1 /2 cup red cooking wine 1 teaspoon salt, 1 teaspoon pepper (in sauce)
Ingredients: 11/2 cups fresh bread crumbs 3 /4 cup milk 3 tablespoons finely chopped onions 4 tablespoons butter 1 pound ground beef 1 /4 teaspoon nutmeg 11/2 teaspoon salt 1 /8 teaspoon pepper 1 egg, slightly beaten 1 /4 cup flour 1 cup cream
Directions: Cook spaghetti and drain, melt margarine in large pan, simmer onion, garlic and rosemary until onions are clear. Crumble ground beef and brown. Add tomato and juice, tomato sauce, mushroom soup, cook until thick. Grease large roasting pan. Place layer of sauce, layer of spaghetti, then another layer of sauce. Sprinkle half of the cheese, half of the olives and the remaining sauce. Top with the rest of the cheese and olives. Pour wine over it all. Put in oven at 325 degrees for 30 minutes or until bubbling.
Ingredients: 1 box Velveeta cheese 1 pound sausage, browned and drained 8 pieces of bread, cubed 3 eggs 2 cups milk 1 tablespoon mustard 1 tablespoon worchestershire sauce Salt and pepper to taste
Directions: Lightly beat eggs. Add milk, mustard, worchestershire sauce. Mix and add bread. Add cubed Velveeta cheese and sausage. Pour into greased 9-by-13-inch pan. Bake at 350 degrees until lightly browned and bubbly.
Directions: Soak bread crumbs in milk. Saute onion in 2 tablespoons of butter until soft. Add to bread crumbs. Add beef, seasonings and egg, and mix well. Form into 1-inch balls, roll in flour and saute in remaining butter about 10 minutes. Cover with cream and simmer about 25 minutes.
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November 30, 2011
Loveland Reporter-Herald Publication
21
Holiday Cookbook MAIN DISHES
Moroccan Chicken Stew Serves 4 Submitted by Lisa Woldberg; created by Campbell’s (slightly modified) Ingredients: 2 tablespoons olive oil 3 chicken breasts (boneless) cut in half 1 medium red onion, sliced 1 green pepper, cut into 1-inch pieces 2 cloves garlic, finely chopped 1 teaspoon cinnamon 1 tablespoon curry powder 1 can tomato soup 1 /3 cup raisins 1 can garbanzo beans (rinsed and drained) 1 /3 cup slivered almonds, toasted 1 /2 cup water or coconut milk
Directions: Heat oil in skillet. Add chicken and cook until it is well-browned. Remove chicken and set aside. Over medium heat, cook onions, peppers and garlic until tender and crisp. Add cinnamon and curry, cook 1 minute. Stir in soup and water or coconut milk. Heat to a boil. Return chicken to skillet. Reduce heat to low. Cover and cook for 15 minutes. Add raisins, garbanzo beans and almonds. Cook 10 minutes or until chicken is cooked. Note: I set the crock pot on low for 6 to 8 hours, adding beans, raisins and almonds for the last 30 minutes.
Enola’s Company Chicken Serves 8 Submitted by Eileen Packard Ingredients: 1 whole cooked chicken 2 cans cream of chicken soup 16 ounces sour cream 8 ounces grated mozzarella cheese 2 sticks butter 3 sleeves of Ritz crackers, crushed
Directions: De-bone and cube the chicken meat. Mix the chicken, soup, sour cream and cheese. Put it in a large casserole dish that has been sprayed first with Pam. Melt the butter and combine it with the crushed Ritz crackers. Sprinkle the butter/cracker mixture on top of the casserole. Bake at 350 degrees for 45 minutes to thoroughly heat everything.
Vegetable Bean Burritos Serves 4-6 Submitted/created by Sara Jean Larson Ingredients: 1 tablespoon olive oil 4 medium zucchinis, chopped 1 /4 teaspoon salt 1 /4 teaspoon cinnamon 1 /8 teaspoon nutmeg 3 cans pinto beans 1 can black beans, undrained 3 tablespoons lime juice 1 /2 cup sour cream 1 cup shredded green cabbage 1 /2 cup chopped onion 1 can sliced black olives 1 cup sliced peppers (yellow or green) 2 tablespoons chopped cilantro 2 cups cooked rice Warmed tortillas
Directions: In medium sauce pan, heat oil on medium high. Add zucchini, saute for 5 minutes with salt, cinnamon and nutmeg. In another pot add both pinto and black beans together, simmer for 10 minutes. Mash with potato masher and add salt to taste, plus 1 tablespoon of lime juice. Add remaining 2 tablespoons of lime juice to sour cream in a bowl. Set out remaining ingredients buffet style and let each person assemble their own delicious healthy burrito!
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Loveland Reporter-Herald Publication
November 30, 2011
Holiday Cookbook MAIN DISHES
Bubble Pizza Serves 6-8
Sloppy Joe Pizza Serves 6
Submitted/created by Rose Furr
Submitted/created by Rose Furr
Ingredients: 11/2 pounds ground beef 1 can (15 ounces) pizza sauce 2 tubes (12 ounces each) buttermilk biscuits 11/2 cups shredded mozzarella cheese 1 cup shredded cheddar cheese
Ingredients: 1 pound ground beef 1 can (15 ounces) sloppy joe sauce 1 package (10 ounces) pizza crust 2 cups colby-monterey shredded cheese
Directions: Brown beef in skillet. Stir in pizza sauce. Quarter biscuits, place in a greased 13-by-5-by-2-inch baking dish. Top with beef mixture. Bake, uncovered at 400 degrees for 20-25 minutes. Sprinkle with cheese. Bake 5-10 minutes longer. Let stand for 5 minutes, then serve.
Directions: Heat oven to 450 degrees. Cook ground beef, draining afterward. Stir in sloppy joe sauce, cook until heated. Place pizza crust on ungreased sheet. Spoon beef mixture onto crust. Sprinkle with cheese. Bake 8-10 minutes.
Chinese Hamburger Serves 6
Norge Salmon Serves 4+
Submitted/created by Rose Furr
Submitted by Eric Moe
Ingredients: 1 pound ground beef 2 teaspoons vegetable oil 1 cup diced celery 1 cup uncooked rice 1 (4-ounce) can mushrooms 1 (28-ounce) can Chinese Vegetables 1 /4 cup soy sauce 1 (10.75-ounce) can cream of mushroom soup 1 (10.75-ounce) can of cream of chicken soup Chinese noodles to taste
Ingredients: 2 or more pounds fresh salmon 1 lemon per pound of salmon Cedar boards (untreated, length of fish)
Directions: Preheat oven to 350 degrees. Brown beef in oil in the skillet. Drain oil off. Add rest of ingredients except noodles, mix well and put in casserole dish. Bake for 30 minutes. Top with Chinese noodles. Bake another 30 minutes.
Directions: Slice lemons, stuff salmon, place between boards. Place in refrigerator for 24 hours plus. Serve on large platter with garnish after peeling off flesh on one side. Note: Dill dip or more lemon optional.
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November 30, 2011
Loveland Reporter-Herald Publication
23
Holiday Cookbook MAIN DISHES
Cranberry Meatballs Makes six dozen Submitted by Ethel Herkstroeter
Grammy Judy's Turkey Meat Loaf Submitted by Judy Sandness
Ingredients: 2 beaten eggs 1 cup Corn Flakes crumbs 1 /3 cup ketchup 2 tablespoons soy sauce 1 tablespoon dried parsley flakes 2 tablespoons dried minced onion 1 /2 tablespoon salt 1 /4 teaspoon pepper 2 pounds ground pork (can use turkey Sauce ingredients: 1 (16-ounce) can jellied cranberry sauce 1 cup ketchup 3 tablespoons brown sugar 1 tablespoon lemon juice
Ingredients: 2 pounds ground turkey 1 or 2 cloves garlic (chopped fine) 1 package Lipton onion soup 2 eggs 1 cup crushed tomatoes (1 can) 1 cup Italian bread crumbs 1 cup milk or soy milk
Directions: In a mixing bowl, combine first eight ingredients. Add pork and mix well. Shape into 1-inch meatballs. Place in a 15-by-10-by-1-inch baking pan. Bake at 350 degrees for 20-25 minutes or until done. Remove from oven and drain on paper towels. In a large saucepan, combine sauce ingredients. Cook, stirring often, until the cranberry sauce is melted. Add to meatballs and heat through.
Directions: Mix everything in a large bowl except for half of the crushed tomatoes. Spray metal bread pan or square glass dish with olive oil or Pam and shape meat loaf in pan. Pour 1/2 cup tomatoes on top of meatloaf to moisten. Bake one hour at 350 degrees. Check and make sure meat loaf is done, inside can cook longer.
Mexican Casserole Serves 8-10 Submitted by DoLores Fuhrman 1 can cream of chicken soup 1 soup can water 11/4 pounds hamburger Salt and pepper to taste 8 flour tortillas (6-inch) 1 small can chopped green chiles 3 /4 pound grated cheddar cheese
Directions: Mix soup and water in bowl. Brown hamburger with salt and pepper in skillet. Layer soup mixture, uncooked tortillas torn into pieces, meat mixture, chiles and cheese in 3-quart casserole until all ingredients are used, ending with soup mixture. Bake at 350 degrees about 45 minutes or until hot.
COOKING SAFETY Please don’t invite us to your home for dinner over the holidays… watch what you heat to avoid cooking fires! Cooking fires are the leading cause of structure fires and fire-related injuries… don’t become another statistic! Happy Holidays from the Loveland Fire and Rescue Department!
Emergency Number: 911 Non-Emergency: (970) 962-2537 Our Family Helping Your Family
Your Kitchen Store and More Visit our website for more great recipes www.thecupboard.net
152 S. College • DOWNTOWN • 493-8585
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Loveland Reporter-Herald Publication
November 30, 2011
Holiday Cookbook MAIN DISHES
Squash Casserole
Salmon Pate Tea Sandwiches
Submitted by Judy Sandness
Pork Chop Casserole Serves 4 or 5
Serves 8-10
Ingredients: 2 pounds zucchini or yellow squash 1 /4 cup chopped onion 1 can cream of chicken soup 1 /2 cup melted margarine (I use butter) 1 cup sour cream 1 cup shredded carrots 14 ounces stuffing mix
Directions: Cook squash and onion 5 minutes, drain. Add soup and sour cream, stirring in carrots. Combine stuffing mix and butter. Put layer of stuffing mix in large casserole dish. Add squash mixture and put stuffing mix on top. Bake at 350 degrees for 25 to 30 minutes.
Submitted by Emma Mae White
Submitted by Ila Samson
Ingredients: 8 ounces cold poached salmon or smoked salmon 8 ounces unsalted butter 3 small green onions, minced Thinly sliced whole wheat bread
Ingredients: 5-6 pork chops 6-8 potatoes Garlic salt to taste Onion salt to taste Salt and pepper to taste 1 /2 cup butter 1 can golden mushroom soup
Directions: In a food processor, combine salmon and butter until smooth. Add green onion and process until smooth. Spread bread with softened butter. Spread with salmon mixture. Cut bread into quarters, top with basil leaves and serve with tea.
Directions: Slice potatoes (pared or unpared). Spread in bottom of 9-by-13-inch pan. Dot with butter. Lay pork chops in single layer on top. Season to taste. Spread soup over top. Cover and bake at 350 degrees for 2 hours.
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November 30, 2011
Loveland Reporter-Herald Publication
25
Holiday Cookbook MAIN DISHES
Brined & Smoked Turkey
No Baste Mayo Turkey Serves 8-10
Serves 8-10
Submitted by Shane Hasert, created by Beth Hasert Ingredients: 2 tablespoons salt 11/2-2 cups Mayonnaise 4 tablespoons Italian or Poultry seasoning 12 to 14 pound turkey
Directions: Wash turkey well, and rub inside with salt. Take Mayo (I typically use my hands for this) and rub it ALL over. You want about 1/8-inch coating all over the bird. Sprinkle seasoning on turkey. Place turkey breast side up in a roaster (I typically tuck the wings in behind the bird) with about 1/4-1/2-inch of water in the roaster. Cover and bake in 325 degree oven for 4 hours (again ... free movement of the leg in the joint is a pretty good indication of doneness) Internal temp of 155-160 degrees. Remove cover and cook for an additional hour. This should get the internal temp up to 165-170 degrees, and put a nice brown coating on the turkey. Let sit for 15-20 minutes. (good time to finish the mashed potatoes and make the gravy) Enjoy. Note: This one is SO easy ... and, though it sounds strange, you'll never make turkey any other way again. The mayo seals the turkey pores, so the internal juices can’t escape. This makes for the juiciest turkey, and best of all, no basting. You will not taste the mayo after cooking.
Submitted/created by Shane Hasert Brine ingredients: 1 /2 cup salt 1 /2 cup brown sugar 1 gallon vegetable stock 1 cup apple cider vinegar 11/2 tablespoon pickling spice 1 onion, quartered 1 carrot, chopped into 2-inch pieces 1 /2 tablespoon whole peppercorns 2 bay leaves 5 pounds of ice 1 gallon cold water Turkey ingredients: 12-14 pound turkey 2 tablespoons Worcestershire sauce 4 tablespoons kitchen bouquet browning sauce 2 tablespoons salt Ground black pepper, to taste 2 tablespoons paprika 4 large oranges, quartered
Directions: Mix salt, brown sugar, vegetable stock, apple cider vinegar, pickling spice, onion, carrot, peppercorns and bay leaves in a stockpot and bring to a boil until sugar and salt is well dissolved. Remove from heat and cool. In large pot, add stockpot mixture to ice and cold water. Submerge turkey. Brine for 4 to 24 hours. Remove turkey from brine and dry well. Combine Worcestershire sauce and kitchen bouquet browning sauce together and brush on skin of turkey. Rub salt, pepper and paprika onto turkey skin. Stuff inside of turkey with orange quarters and tie legs together. Smoke turkey in smoker set to 200250 degrees (we used 3 large chunks of Hickory) for 7-9 hours until leg moves freely in the joint. Checking internal temperature to be 170 degrees. Remove and let rest for 45 minutes.
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WE DO APPRAISALS • Over 30 Years in Business in Loveland The Provid Providers & Staff off the Women’s Clinic of Northern Colorado wish yyou and your family season. amilily a very happy and healthy holidayy season n.
alsa Cranbalteernratryive toStraditional Cranberry Sauce! ....a new
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Can be made ahead!
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Loveland Reporter-Herald Publication
November 30, 2011
Holiday Cookbook MAIN DISHES
Horseradish Crusted Prime Rib Roast Serves 6-8 Submitted/created by Shane Hasert Ingredients: 1 bone-in prime rib beef roast — 3-4 ribsabout 6-7 pounds 5 garlic cloves-smashed 1 /4 cup grated fresh or prepared horseradish Leaves from 2 fresh rosemary sprigs (or 1 teaspoon dried) Leaves from 4 fresh thyme sprigs (or 11/2 teaspoon dried) 1 /2 cup kosher salt (use coarse Kosher salt 1 /4 cup freshly ground black pepper 1 /2 cup olive oil 1 /2 cup wine (dry white or full bodied reds work well) 1 tablespoon all-purpose flour 2 cups canned beef broth
Directions: Preheat the oven to 350 degrees. Lay the beef in a large roasting pan with the bone side down. The ribs act as a natural roasting rack. In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees on an instant-read thermometer (medium-rare), 11/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving. Pour off some of the pan drippings and place pan on stovetop over mediumhigh heat. Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
Southern Slumgullion
Chicken Ole' Serves 6 Submitted/created by Angel Sanchez
Serves 6-8
Ingredients: 6 Chicken breasts 1 can cream of mushroom soup 1 can chicken soup 1 jar medium /mild salsa Fresh mushrooms 1 pound shredded sharp cheddar cheese 1 whole onion 1 dozen corn tortillas 3 /4 can (soup can) fresh milk 4 tablespoons butter Salt and pepper to taste
Submitted/created by Ione Clarke Ingredients: 1 /2 pound Jimmy Dean Hot Sausage 1 /2 cup diced onion 1 cup broth (chicken or vegetable) 1 small green zucchini, diced 1 small yellow zucchini, diced 1 /2 package cut frozen okra 1 /2 teaspoon garlic powder 1 8-ounce package of sliced mushrooms 1 /2-1 teaspoon of Zatariain's Creole Seasoning
Directions: Brown the sausage and onion until the onion is tender. Add the broth, diced zucchini's and okra; bring to a boil. Turn burner to simmer and put the mushrooms in as a top layer to slowly cook. Sprinkle with garlic powder and Creole seasoning. Cook for 30 minutes until mushrooms are tender. Stir before serving. This can be eaten as is or topped on rice.
Directions: Add butter, salt and pepper to chicken breasts, bake at 350 degrees for 45 minutes to 1 hour. Saute' mushrooms in butter. In large bowl, mix soups, milk, drippings from baked chicken and mushrooms (set aside). Shred chicken into strips, cut corn tortillas into strips, dice onion. In deep casserole dish, layer 1/4 of soup mixture, chicken strips, tortilla strips, cheese, onions and mushrooms. Repeat layers ending with cheese at the top. Can be made day before and kept in refrigerator overnight before baking. Bake until bubbly (about 1 hour at 350 degrees).
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November 30, 2011
Loveland Reporter-Herald Publication
Holiday Cookbook MAIN DISHES
Bolognese Sauce Submitted by Julie Browne, recipe adapted from Williams Sonoma Note: Start this early in the day. The longer it simmers, the better it is! Ingredients: 3 tablespoons olive oil 1 yellow onion diced 1 celery stock, chopped (I like to use the heart of the stock with the small stocks including all the leaves) 1 small carrot, chopped (substitute 2 cups cubed zucchini) 1 pound lean ground beef (you can substitute ground turkey, ground Italian turkey sausage, or Italian sausage. If you use sausage, it is not as lean and you will need to drain fat after initial browning) 3 /4 cup milk 3 /4 cup dry wine (I use whatever is open) 3 pounds chopped tomatoes or 1 28-ounce can of tomatoes. 6 ounces tomato sauce A pinch of ground nutmeg Salt and pepper Pinch of red pepper flakes (careful, it gets spicy quickly ... I skip this)
Directions: In a large, heavy dutch oven over medium heat, sautÊ onion in olive oil until translucent, about 8 minutes. Add the celery and carrots and sautÊ for about 10 minutes. Add meat, breaking up. Saute just until pink (drain fat here if using sausage – careful to leave some juices). Stir in milk and simmer until evaporated. Add wine and simmer until evaporated. Add tomatoes, sauce, nutmeg and salt and pepper to taste. Add a very small amount of the red pepper flakes. It gets spicy quickly ... Avoid if children are eating. Increase heat and simmer for 21/2 hours. Check on this and stir when necessary. I like the sauce to get really thick, so I take the lid off for the last 45 min to evaporate any extra liquid. This sauce is rich and full of flavor. It will quickly become your favorite. This recipe only makes 4 cups so you may want to double it. The leftovers are even better!
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Loveland Reporter-Herald Publication
November 30, 2011
Holiday Cookbook FIREFIGHTER SCOTT
Firefighter Scott’s Spicy Meatballs Submitted by Scott Pringle
First things first - I'm a 'scratch' cook, so I don’t have a written recipe, and I don't really measure anything when I do cook. If I were to use measuring spoons and cups, it would just take longer and would mean I have more dishes to clean up! Therefore, I don’t have a traditional recipe to share for my spicy meatballs, but people tell me they’re good, so here's how I make 'em: The Meatballs Combine a bunch of ground beef, breadcrumbs, some salt and pepper, an egg or two, mix it up and make it into balls. You’re probably asking, “How much of everything? What size?” I’ll let you decide. The Sauce The sauce seems to be a little different each time I make it. I suppose that’s what happens when you don’t use a written recipe. I just combine whatever feels right. Typically I use a bunch of ketchup, Worchester sauce, some chili sauce, brown sugar (more than you'd think), minced onion, salt, pepper, hot salt, a dash of garlic powder, a dash or two of onion powder, and some Frank's Hot Sauce (or whatever type of hot sauce I might have around). I mix it in a saucepan over low heat, adding additional stuff until it looks and tastes right. I like it hotter than some people do, but you can tone it down or spice it up for your particular taste, and that of the group you are feeding. Once that's done, I pour the sauce over the meatballs in a glass casserole dish, and bake them 'till they seem done. I'm thinking about 400 degrees for about 25 minutes, but don’t quote me on that. They're ready to serve at that point. Of course you could also slow cook them in a crock pot instead if you prefer. Be creative and enjoy! And while I’ve got your attention, why don’t you gather up your family and practice your home fire escape plan? Don’t be caught unprepared for an emergency!
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November 30, 2011
Loveland Reporter-Herald Publication
Holiday Cookbook DESSERTS
Pecan-Coconut Pie
Ice Cream Fruit Salad
Toffee Poke Cake
Serves 8
Serves 12
Serves 15
Submitted/created by Ethel M. Meininger
Submitted by Mary L. Goedson; Created by Dorothy Dean Homemakers Service — 1976
Submitted by Mary L. Goodson; created by Taste of Home
Ingredients: 1 9-inch crust for pie 2 /3 cup sugar 1 /3 cup butter or margarine 3 eggs 1 cup corn syrup 1 /2 teaspoon salt 1 2 /2- /3 cup broken pecans 1 2 /2- /3 cup flaked coconut
Directions: Fit pie crust into 9-inch pie plate. Heat oven to 375 degrees. Melt butter in medium bowl. Beat sugar, butter, corn syrup, salt and eggs together in the medium bowl until smooth. Stir in by hand the pecans and coconut. Pour into pastry-lined pie plate. Bake 40-50 minutes or until set.
Ingredients: 1-pound can fruit cocktail 1-pound can crushed pineapple 3-ounce package of lime Jello 3-ounce package of lemon Jello 1 pint vanilla ice cream 1 large banana — diced 3 /4 cup chopped walnuts 1 /2 cup miniature marshmallows Crisp Greens
Comments from submitter: This is so good! Ingredients: 1 package (18 ounces) chocolate cake mix 1 jar (17 ounces) butterscotch caramel ice cream topping 1 carton (12 ounces) frozen whipped topping, thawed 3 Heath candy bars (1.4 ounces each) — chopped
Directions: Drain syrup from fruit cocktail and pineapple; add water to make 3 cups. heat to boiling. Add Jello — stir to dissolve. Add ice cream a tablespoon at a time — beating until blended. Combine fruit cocktail, pineapple and banana. Fold into Jello mixture . Add nuts and marshmallows. Mix well. Pour into 9-by-13-inch pan. Chill to set. Cut into squares. Serve on greens.
Directions: Prepare and bake cake according to package directions, using a 9-by-13-inch baking pan. Cool on a wire rack. Using the handle of a wooden spoon, poke holes in the cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with the shipped topping. Sprinkle with the candy. Refrigerate at least 2 hours before serving.
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November 30, 2011
Holiday Cookbook DESSERTS
Date Bars Submitted by Patty Severance, created by Patty’s grandmother in the late 1800s Ingredients: 2 cups chopped dates 2 cups chopped pecans 1 cup chopped colored pineapple and candied cherries (red and green) 2 cups powdered sugar 3 teaspoons baking powder 1 /2 teaspoon salt 11/2 cups flour 4 beaten eggs 6 tablespoons melted butter
Directions: Mix together dates, nuts, pineapple, cherries, powdered sugar, baking powder, salt and flour. Add eggs and butter, stir well. Bake on a cookie sheet with a raised rim at 350 degrees for 20-30 minutes. Cool before cutting into bars, then cover with powdered sugar.
Sopapilla Cheesecake
Quick Little Devils Makes 2-21/2 dozen Submitted by Mary L. Goodson; created by Quick Cooking Annual, 1999 Ingredients: 1 package (181/4 ounces) devil’s food cake mix 3 /4 cup butter — melted 1 /3 cup evaporated milk 1 jar (7 ounces) marshmallow creme 3 /4 cup peanut butter
Directions: In a bowl, combine dry cake mix, butter and milk. Mix well. Spread half into a greased 9-by-13-inch pan. Combine marshmallow creme and peanut butter. Carefully spread over marshmallow mixture to within 1 inch of edge. Drop reserved cake mixture by teaspoonfuls over marshmallow mixture. Bake at 350 degrees for 20-22 minutes or until edges are golden brown. Cool completely and cut into squares.
Serves 16 Submitted by Thelma George; created by co-worker Ingredients: 2 (8-ounce) packages cream cheese — softened 1 cup white sugar 1 teaspoon vanilla extract 2 (8-ounce) cans refrigerated crescent rolls 3 /4 cup white sugar 1 teaspoon ground cinnamon 1 /4 cup butter, room temperature 1 /4 cup honey
Directions: Preheat oven to 350 degrees. Prepare 9-by-13-inch baking dish with cooking spray. Beat cream cheese with 1 cup of sugar and vanilla extract in a bowl until smooth. Unroll the cans of crescent rolls dough and use a rolling pin to shape each piece into 9-by-13-inch rectangles. Press one piece into the bottom of 9-by-13-inch baking dish. Evenly spread cream cheese mixture into baking dish. Cover with the remaining crescent roll dough. Stir together 3/4 cup sugar, 1 teaspoon cinnamon and 1/4 cup butter, and spread over top of the cheesecake. Bake in preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from oven and drizzle with honey. Cool completely in pan before cutting into 16 pieces. Optional: Serve with cinnamon ice cream.
November 30, 2011
Loveland Reporter-Herald Publication
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Holiday Cookbook DESSERTS
Orange-Almond Lace Cookies Makes 24 Submitted by Peggy Mayben, published in Bon Appetit Magazine Ingredients: /4 cup (11/2 sticks) unsalted butter 1 cups finely chopped almonds 3 /4 cup sugar 1 tablespoon all-purpose flour 2 teaspoons grated orange peel 1 /2 teaspoon salt 1 large egg, beaten to blend 3
Directions: Preheat oven to 325 degrees. Line large baking sheet with parchment paper. Stir 3/4 cup butter in heavy medium saucepan over medium-low heat until melted. Remove from heat. Stir in nuts, sugar, flour, orange peel and salt; then stir in egg. Drop some batter by generous tablespoonfuls onto prepared baking sheet, spacing 3 inches apart (cookies will spread). Bake cookies until lacy and golden brown, about 15 minutes. Gently slide parchment paper with cookies on top rack; cool completely. Transfer cookies to paper towels. Repeat with remaining batter, lining cooled baking sheet with clean parchment for each batch (can be made ahead). Store between sheets or waxed paper in airtight container at room temperature up to 1 week or freeze up to 1 month.
The Easiest Cookies You Will Ever Bake Makes about 6 dozen Submitted by Nita White Comments from Nita: Your family will love these! Ingredients: 2 boxes of cake mix (your choice of flavors: white, chocolate or even apple sauce and spice) 2 /3 cup cooking oil 5 eggs
Directions: Mix all ingredients thoroughly. Drop by spoonfuls on cookie sheets. Bake at 350 degrees for 8 minutes. Cool for 2 minutes. Remove to wire racks. From Nita: When I used the spice cake and apple sauce recipes I added raisins and nuts. I added chocolate chunks (not chips) and nuts to the white and chocolate cake mixes.
Nona’s Candy Submitted by Darlene Kling, created by friend Ingredients: 11/2 packs of graham crackers 1 cup brown sugar 1 cup butter 1 cup chopped pecans or walnuts
Directions: Line a 11-by-15-inch jelly roll pan with graham crackers. Boil butter and brown sugar for 2 minutes. Remove from heat. Add nuts. Spread immediately over graham crackers. Bake 10 minutes at 350 degrees, cool. Break apart. Watch carefully as they will burn easily.
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November 30, 2011
Holiday Cookbook DESSERTS
Red Velvet
Cupcakes
ROCCO DISPIRITO THE ASSOCIATED PRESS
I
have joined the cupcake craze. Except that I don’t want the calories, carbs and fat that come with these yummy delights. So I shrunk my cupcakes — not their size, but their fattening ingredients. After all, people say you can do anything with a cupcake. Fill them. Leave them plain. Decorate them. So why not make them healthy? I came up with this recipe for red velvet cupcakes, which remain satisfyingly large, yet have just 98 calories and under 3 grams of fat each. Compare that to the standard cupcake, which can crash in with 513 calories and 26 grams of fat. Red velvet cake has been around for decades. It started as the signature dessert at the Waldorf-Astoria in New York City. The cake had always captured my heart. But for dieting it plays hard to get. I wanted to come up with an adaptation that would capture the richness of its namesake (minus the butter, sugar and white flour). Red velvet cake is a very mild chocolate cake, but it is chocolate cake nonetheless. And yes, it is red. Unsweetened cocoa powder and natural red food coloring round out the tradition in this recipe. As for healthing it up ... I did that with some simple but tasty substitutions you can try with just about any baked good. Here are the key changes: • Whole-wheat pastry flour and flaxseed meal: Both are used to replace nutritionally bankrupt white flour. Whole-wheat pastry flour lends a light, fluffy texture to the cake. Add flaxseed meal (ground flaxseeds) and you’ve got a cupcake high in omega 3’s, protein and both insoluble and soluble fiber. Flaxseed meal is a dieter’s dream, as it helps you feel full. Look for it in the natural or bulk sections of the grocer, as well as in the baking aisle. • Stevia and agave syrup: Both replace the sugar, while cutting calories. Stevia is an herb known for its natural (and intense) sweetness with zero calories. It bakes beautifully. Agave is a honey-like
sweetener that is sweeter than sugar, so you don’t need to use much. And make sure you buy raw agave, some are highly processed. Red velvet cake traditionally is served with a cream cheese frosting, and I haven’t veered from tradition. After your cakes have cooled, you’ll frost them with a mixture of sugar-free vanilla pudding and lowfat cream cheese. The frosting has a nice sweet flavor and hardly any calories.
TIPS • Add 1 teaspoon of cocoa powder and 1 packet of stevia sweetener to the frosting for chocolate frosting. It will only add 1 calorie per cupcake.
• Spraying the paper liners with nonstick spray keeps very low-fat cupcakes, such as these, from sticking to the paper. • Don’t have enough time? These cupcakes also can be “baked” in the microwave. Place paper muffin liners in four 6-ounce microwave-safe custard cups. Spray the papers and custard cups lightly with cooking spray. Spoon the batter into the paper liners. Microwave on 50 percent power (medium) for 1 minute and 20 seconds to 4 minutes, or until the tops feel just firm when lightly touched. The cupcakes will puff up high while cooking, then deflate when the microwave stops. Carefully remove the cupcakes from the custard cups right away and cool completely on a wire rack before frosting.
RED VELVET CUPCAKES Start to finish: 25 minutes Servings: 4 Ingredients: 2 eggs 5 packets natural Stevia sweetener (powder) 2 teaspoons vanilla extract 1 teaspoon red food coloring 2 tablespoons buttermilk 1 tablespoon agave nectar 1 /4 cup whole-wheat pastry flour 2 tablespoons flaxseed meal 2 teaspoons unsweetened cocoa powder 1 /8 teaspoon salt 2 tablespoons prepared vanilla sugar-free, fat-free pudding (such as Jell-O) 2 tablespoons fat-free cream cheese, softened
Directions: heat the oven to 350 degrees. Line 4 large (2 1/2-inch) muffin cups with paper liners. Lightly coat the liners with cooking spray. Separate the egg yolks and whites, discarding 1 of the yolks. Place the remaining egg yolk in a medium bowl. Place the 2 egg whites in another medium bowl. To the whites, add 2 packets of the Ste-
via, 1 teaspoon of the vanilla, and 1/2 teaspoon of the food coloring. Mix and set aside. Add the remaining 3 packets Stevia, 1 teaspoon vanilla, and 1/2 teaspoon food coloring to the egg yolk. Whisk the yolk mixture for 3 minutes. Add buttermilk and agave. Whisk until combined. In a small bowl whisk together flour, flaxseed meal, cocoa powder and salt. Add to yolk-buttermilk mixture and beat on low just until combined. Using an electric mixer, beat the egg white mixture on medium to high until stiff peaks form. Working in 3 batches, fold the egg whites into the buttermilk mixture, being careful not to deflate the whites. Spoon the mixture evenly into the muffin cups. Bake for 12 to 15 minutes, or until the tops spring back when lightly touched. Transfer the cupcakes to a wire rack and cool. Meanwhile, to prepare the frosting in a small bowl combine the pudding and cream cheese. Mix until smooth. Spread or pipe evenly over each cupcake.
November 30, 2011
Loveland Reporter-Herald Publication
Holiday Cookbook DESSERTS
Pumpkin Custard Serves 6-8 Submitted by Eileen Packard Ingredients: 1 #2 can pumpkin (29-ounce can, not pie mix) 11/2 cups sugar or Splenda sweetener 4 eggs 2 tablespoons molasses 2 teaspoons cinnamon 3 /4 teaspoon ginger 1 /2 teaspoon nutmeg 1 /2 teaspoon salt 11/2 cups milk
Directions: Add sugar to the canned pumpkin. Beat eggs until they are thick. Mix eggs, molasses, seasonings and milk, and add to the pumpkin mixture. Mix until blended. Pour into a flat baking dish and set the dish into a pan of hot water. bake at 325 degrees until tip of a knife comes out clean when inserted into the center of the custard. Depending on the size of the baking dish, this could be anywhere from minutes to an hour and 20 minutes. Serve warm or chilled and topped with whipped cream if you wish.
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Servings: Makes about 24 / Preparation Time: 15 minutes
Happy Holidays from
Ingredients:
Cinn 1-3/4 to 2 qt. French vanilla or cinnamon ice cream ice crea amon and va nilla m mak 2 qt. dairy eggnog or canned eggnog, chilled (8 cups) e party p unch c this Christma 1 liter cream soda, chilled reamy s Embell and ish eac 1/8 tsp. ground cinnamon h servin spicy. g with a cand Peppermint sticks, cinnamon sticks, and/or candy canes (optional) y cane. Directions: Place ice cream in an extra-large punch bowl. Add half the eggnog. Stir and mash mixture using a potato masher until ice cream is melted and mixture is well combined. Stir in remaining eggnog. Slowly pour in cream soda, stirring to combine. To each glass add a peppermint stick, cinnamon stick, or candy cane. Sprinkle lightly with cinnamon (about 1/8 teaspoon per serving). Makes about 24 (6-ounce) servings.
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November 30, 2011
Holiday Cookbook DESSERTS
Butter Pecan Holiday Bar Serves 8-12 Submitted/created by Larry Shearer Ingredients for the bar: 1 stick of salted butter — melted 1 box butter pecan cake mix 1 egg Ingredients for the topping: 1 (1 pound) box of powdered sugar 1 (8-ounce) package of cream cheese, softened 3 eggs
Directions: Mix the bar ingredients together. Press into an ungreased 9-by-13inch pan (glass is best, with a cover). In another bowl, mix the topping ingredients together — pour on top. Bake at 350 degrees for about 40 minutes. Cool before serving, sprinkles can be added to top if desired.
Apple Pie Without Apples Ma’s Lemon Sponge Pie Serves 8 Submitted by Eileen Packard Ingredients: Unbaked pie crust, 8-9 inches 6 tablespoons butter 2 cups sugar 4 eggs 2 teaspoons grated lemon rind 1 /2 cup fresh lemon juice 6 tablespoons flour 1 /4 teaspoon salt 2 cups milk
Directions: Make pie crust. Set aside. Cream butter; gradually add sugar and blend well. Separate egg yolks one at a time, beating after each addition. Add lemon rind and juice, flour and salt. Mix well. Stir in milk. Beat whites in a separate bowl until stiff but not dry. Fold into lemon mixture. Pour into pie crust. Bake in hot oven 450 degrees for 10 minutes. Reduce heat to moderate 350 degrees, and continue baking 45-50 minutes until a knife inserted in the center comes out clean. It may be necessary to cover pie lightly with foil to prevent crust edges from burning during last 20 minutes of baking. Serve the pie cold.
Serves 6 Submitted by Ethel Herkstroeter, created by the Frying Pan Cookbook (1969) Ingredients: 2 cups soda crackers 2 eggs 1 cup sugar or 1/2 cup honey 1 cup milk 3 teaspoons nutmeg 2 teaspoons cinnamon 1 /2 lemon rind, grated Double crust pie shell
Directions: Take 2 cups broken soda crackers, mix with 2 well-beaten eggs, sugar or honey and 1 cup milk. Add spices and grated lemon rind. Mix well and place in pie shell and place top crust on crimping edges. Bake 40 minutes in 325-degree oven.
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November 30, 2011
Loveland Reporter-Herald Publication
Holiday Cookbook DESSERTS
Apricot Pie
Chocolate Zucchini Cake
Lemon Squares
Serves 8
Makes full-size cake
Makes 9
Submitted by Donna Goshorn, created by Old Kansas Cookbook (with Donna’s changes)
Submitted by Donna Goshorn
Submitted by Judy Sandness
Comments from Donna: This cake stays moist! Cannot tell it has zucchini in it.
Ingredients: 1 cup flour 1 /4 cup powdered sugar 1 stick margarine or butter, softened 2 eggs 1 /2 teaspoon fresh lemon juice 1 tablespoon powdered sugar
Comments from Donna: This is really a good fresh dessert after a rich holiday dinner. Ingredients: 31/2 cups ripe apricots, unpeeled, pitted, sliced 3 /4 cup sugar 2 tablespoons water or lemon juice 11/2 tablespoons frozen orange juice concentrate 3 tablespoons minute tapioca
Directions: Combine ingredients. Spread 1 tablespoon soft butter on bottom of pie-shell, fill and cover with crust. Cut slits in top shell. Bake at 400 degrees for 50-60 minutes.
Ingredients: 2 cups sugar 3 /4 cup applesauce or oil 3 eggs 2 teaspoons vanilla 2 cups shredded zucchini 21/2 cups flour 1 /2 cup cocoa 21/2 teaspoons baking powder 11/2 teaspoons soda 1 teaspoon salt 1 tablespoon cinnamon 1 /2 cup milk
Directions: Beat sugar, oil, eggs. Add vanilla and zucchini. Mix dry ingredients together, add with milk to sugar mixture. Blend well. Bake in 10-inch bundt pan at 350 degrees for 50-60 minutes.
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Directions: Heat oven to 350 degrees. Oil 8-by-8-inch pan. Sift flour and 1/4 cup powdered sugar into 2-quart bowl. Using a slotted spook, cream in margarine or butter. Pour mixture evenly into bottom of pan. Bake for 20 minutes. In separate bowl, whisk together eggs, baking powder, sugar and fresh lemon juice. Remove pan from over and pour mixture over baked crust. Bake for 20 minutes. Remove pan from over and let stand till cool. Sprinkle 1 tablespoon powdered sugar over top. Cut into 9 squares.
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November 30, 2011
Holiday Cookbook DESSERTS
Pumpkin Cookies with Penucke Frosting Submitted by Judy Sandness Pumpkin Cookie ingredients: 1 cup shortening 1 /2 cup light brown sugar 1 /2 cup granulated sugar 1 cup pumpkin 1 egg 1 teaspoon vanilla 2 cups and 2 tablespoons flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1 /2 teaspoon salt 1 cup chopped nuts 1 cup raisins
Swedish Heirloom Cookies Makes 4-1/2 dozen Submitted by Ethel Herkstroeter
Serves 8-10
Ingredients: 1 cup shortening (half butter) 1 cup confectioner's sugar 1 cup ground almonds 2 cups sifted flour 1 tablespoon water 1 tablespoon vanilla
Submitted/created by Grandmother Emma Gork Batter ingredients: 1 /2 cup butter 1 /2 cup margarine, cream together 11/4 cup sugar
Directions: Cream shortening with sugar. Add almonds. Blend in flour. Add water and vanilla. Shape into 1 tablespoon balls. Place on ungreased baking sheet. Flatten slightly. Bake at 325 degrees for 12-14 minutes. Roll in powdered sugar while still warm.
Lemon Sugar Cookie Directions: Cream shortening and sugars. Add pumpkin, eggs and vanilla and mix well. Sift together dry ingredients and add to creamed mixture. Add nuts and raisins. Bake on ungreased baking sheet at 350 degrees for 12 minutes. Penucke Frosting ingredients: 3 tablespoons butter 1 /2 cup brown sugar 1 /4 cup milk 2 cups powdered sugar
Directions: Put batter and brown sugar in a pan and boil. Cook an stir this about 1 minutes until thick. Cool for 1 minute. Add milk, beat until smooth. Add enough powdered sugar to spread.
Grandma’s German Coffee Cake
Makes 4 dozen Submitted by DoLores Fuhrman Cookie ingredients: 11/2 cups powdered sugar 1 cup butter 1 large egg 2 teaspoons lemon juice 21/2 cups flour 1 teaspoon soda 1 teaspoon cream of tarter
Cake ingredients: 2 eggs, well beaten 1 cup sour cream 2 teaspoons vanilla 21/4 cups flour 1 teaspoon baking powder 1 /2 teaspoon soda 1 /2 teaspoon salt Crumb mixture ingredients: 1 cup chopped nuts 1 /3 cup brown sugar 1 /4 cup sugar 1 teaspoon cinnamon
Directions: Cream batter ingredients until fluffy, then add eggs, sour cream and vanilla. Mix well then add flour and soda, baking powder and salt, beat well. Put half of the batter in a 9-by-13-inch pan and half of the crumb mixture, then the remaining batter and crumb mixture on top. Bake at 350 degrees for 40 minutes.
Lemon glaze ingredients: 2 /3 cup powdered sugar 11/2 tablespoons lemon juice 11/2 teaspoons fresh lemon zest
Directions: In large bowl, mix powdered sugar, butter, egg and lemon juice. Sift together flour, soda and cream of tarter, and add to mixture. Drop dough by teaspoonfuls on ungreased baking sheet. Bake at 350 degrees for 10 to 14 minutes. For lemon glaze, mix powdered sugar, lemon juice and fresh lemon zest together. Brush tops of cooled cookies with glaze.
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November 30, 2011
Loveland Reporter-Herald Publication
Holiday Cookbook DESSERTS
Melt-In-YourMouth Sandies
Three-layer Eclair Dessert
Makes about 3 dozen
Serves 8-12
Submitted by Anita Zielke
Submitted by Anita Zielke
Ingredients: 1 cup butter 1 /4 cup powdered sugar 2 teaspoons vanilla 1 tablespoon water 2 cups flour, sifted 1 cup chopped pecans
Bottom layer ingredients: 1 cup water 1 stick margarine 1 cup flour 4 eggs
Directions: Cream butter and sugar together. Add vanilla and water. Mix in flour and pecans. Be sure to mix well. Form into 1-inch balls. Bake on ungreased cookie sheet. Bake at 300 degrees or until lightly browned. While still warm, shake in sack containing powdered sugar. Makes about 3 dozen.
Sugar Plums Serves 12 Submitted/created by Nancy Croft
Middle layer ingredients: 2 small packages vanilla instant pudding 1 (8-ounce) package softened cream cheese 3 cups cold milk Top layer ingredients: 1 (8-ounce) container Cool Whip
1 cup coconut 1 (8-ounce) package pitted dates 1 (6-ounce) package dried apricots 1 cup chopped pecans Zest of 1 orange 2 tablespoons orange juice 2 tablespoons brown sugar
Directions: Put all ingredients in a food processor and chop to pieces just smaller than peas. Roll into balls and keep in refrigerator.
Directions: Boil water and margarine: add flour stirring well. Add eggs one at a time. Spread in a 9-by-13-inch pan, bake at 400 degrees for 25 minutes — cool. Beat cream cheese and cold milk until smooth. Add pudding; mix well. Spread on cooled crust. Spread Cool Whip over top of pudding layer. Refrigerate.
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November 30, 2011
Holiday Cookbook DESSERTS
Jewish Apple Cake Serves 12 Submitted by Nancy Croft Ingredients: 3 cups unsifted flour 2 cups granulated sugar 1 /2 teaspoon salt 2 teaspoons baking powder 1 /2 cup orange juice 4 unbeaten eggs 1 cup vegetable oil 21/2 teaspoons vanilla 4 large baking apples, peeled and coarsely chopped 2 teaspoons cinnamon 5 tablespoons granulated sugar
Directions: Peel and coarsely chop apples — mix with 5 tablespoons sugar and 2 teaspoons cinnamon. In a large mixing bowl, combine all other ingredients; mix completely. In an angel food cake pan, layer batter and apples, beginning with batter and ending with apples — three layers each.
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November 30, 2011
Loveland Reporter-Herald Publication
Holiday Cookbook DESSERTS
Butterscotch Bars
Santa’s Whiskers
Corn Flake Cookies
Serves 12-14
Makes about 60 cookies
Serves 4 dozen
Submitted by Vicki Skroch, created by Vicki’s grandmother
Submitted by Elayne Severson
Submitted by Geri Gamboa
Comments: My family and I lived in Newfoundland in the 1950s. Several of us (wives to military assigned there) would get together during the holidays and bake — and exchange our cookies. This recipe came from one of our cookie bakes, and I have used it every Christmas season since 1956.
Ingredients: 2 /3 cup butter or margarine 1 /2 cup granulated sugar 1 /2 cup brown sugar 1 egg 1 teaspoon vanilla 2 cups Corn Flakes 1 cup flour 1 teaspoon baking soda 1 /4 teaspoon baking powder 1 /4 teaspoon salt 1 cup coconut flakes
Ingredients: 1 /2 cup butter or margarine 2 cups brown sugar 1 teaspoon vanilla 2 eggs, beaten 3 tablespoons water 11/2 cup flour 1 teaspoon baking powder 1 /4 teaspoon salt 1 /2 cup chopped nuts (optional)
Directions: Cream butter and sugar, add vanilla, eggs and water. Mix in the flour, baking powder and salt. Add nuts. Pour into lightly greased 9-by-13-inch pan and bake in the oven at 350 degrees for 30 minutes. Dust with powdered sugar while slightly warm. Cut into serving pieces and enjoy.
Ingredients: 1 cup butter 1 cup sugar 2 tablespoons milk 1 teaspoon vanilla 21/2 cups flour 3 /4 cup finely chopped red and green glace cherries 1 /2 cup finely chopped pecans 3 /4 cup flaked coconut
Directions: Mix butter and sugar, blend milk and vanilla. Stir in flour, cherries and nuts. Form into 2 rolls that are 2 inches in diameter and 8 inches long. Wrap and chill several hours. Slice 1/4-inch thick. Bake at 375 degrees in the oven for 12 minutes.
Directions: Preheat oven to 350 degrees. Grease baking sheets. Beat butter, sugars, egg and vanilla together until creamy. Mix flour, soda, baking powder and salt. Stir into sugar mixture; mix well. Stir in coconut and Corn Flakes, drop dough by teaspoon onto baking sheets 2 inches apart. Bake 8-10 minutes.
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Holiday Cookbook DESSERTS
Carolers Punch Serves 6-8 Submitted by Vicki Skroch Ingredients: 1 quart boiling water 4 tea bags 2 sticks cinnamon 1 /2 to 3/4 cup sugar 1 cup orange juice 1 /4 cup lemon juice 1 pint cranberry juice cocktail
Directions: Pour boiling water over the tea bags and steep, then add cinnamon sticks. Let this steep for 10 minutes. Remove the tea bags and sticks. Add sugar, stir until dissolved. Add fruit juices and simmer, but do not boil. Serve hot in mugs with a favorite snack.
Chocolate Cake Cookies
Helen's Hershey Bar Cookies makes 34 bars Submitted by Eileen Boege, created by Helen Whitacre (my mom) Ingredients: 1 cup butter 1 /2 cup white sugar 1 /2 cup brown sugar packed firmly 2 egg yolks 1 cup flour 1 cup rolled oats 6 1-ounce Hershey bars 2 tablespoons butter
Directions: Cream butter and sugar thoroughly, beat in egg yolks, add flour and oats, mix well. Spread in greased and floured pan, 9-by-13 inches or 10-by-15 inches. Bake at 350 degrees for 20 minutes. Cool for 20 minutes or longer. Melt chocolate and butter, spread over top, garnish with chopped nuts, powder sugar or sprinkles. Cut into squares
Serves 3 dozen Submitted by Glenda Baumann, created by Grandma Ann
Walnut Shortbread
Ingredients: 1 /2 cup butter 1 /2 cup shortening 11/2 cups white sugar 2 eggs 31/2 cups white flour 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons vanilla 1 cup milk 12 tablespoons Hershey's Cocoa 4 tablespoons cooking oil
Makes 24 Submitted/created by Linda Sullivan Ingredients: 1 cup soft butter 1 cup confectioners sugar 1 teaspoon vanilla 21/3 cups all purpose flour, walnut halves
Directions: Cream butter, beat in sugar and vanilla until blended. Work flour into butter mixture with your hands until the bowl is clean and mixture holds together. Cover and chill 1 hour. Preheat oven to 350 degrees. Roll out on lightly floured board to -inch thickness. Cut with 2-inch round or scalloped cookie cutter. Decorate with walnut halves. Bake on un-greased cookie sheets for 20 to 25 minutes at 350 degrees, or until lightly browned around the edges. Remove from cookie sheet to cool. Store in airtight container.
Directions: Preheat the oven 350 degrees. Cream together: butter, shortening, sugar, eggs. Add flour, soda, salt, vanilla and milk. Mix together until smooth. Mix in cocoa and oil. Drop dough onto greased cookie sheet. Bake 8-10 minutes. Apply frosting once cooled.
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November 30, 2011
Loveland Reporter-Herald Publication
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Holiday Cookbook DESSERTS
Pop Tarts
Holiday Berry Trifle
Serves 12
Serves 10-12
Submitted by Cally Grissom (family recipe)
Submitted by Leslie Collins, created by Giada De laurentiis
Ingredients: 3 /4 cup shortening 3 /4 cup sugar 3 eggs 33/4 cups flour 3 teaspoons baking powder 1 /2 cup fruit preserves
Ingredients: 1 cup black seeded raspberry jam 6 tablespoons fresh squeezed OJ 1 pound mascarpone cheese, at room temperature 1 cup whipping cream 1 /4 cup sugar 1 teaspoon pure vanilla extract 28 soft ladyfingers cut in half 2 (1/2-pint) baskets fresh raspberries 1 basket fresh (1/2-pint size) blackberries
Frosting ingredients: /2 cup powder sugar 1 /2 teaspoons vanilla 2 tablespoons milk 1
Directions: Preheat oven to 350 degrees. In mixer, cream shortening and sugar together and then beat in eggs, one at a time. Sift together flour and baking powder, and stir into shortening mixture to make soft dough. Chill for 1 hour. Turn dough out onto a floured surface and roll out 12 rectangles, each 8-by-12 inches. Spread one tablespoon of preserves over half of of each rectangle, staying well within the edge of the pastry. Fold pastry dough over the preserves and trim the edges with a pastry wheel or fork to close. Place tarts on greased cookie sheet and bake for 20 minutes. Let cool. Mix vanilla, milk and powder sugar until you have a thin frosting. Dribble frosting on cooled tarts.
Directions: Stir the jam and 4 tablespoons of the orange juice in a small bowl to blend. Combine the mascarpone and remaining 2 tablespoons of orange juice in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1 /4 of the whipped cream into the mascarpone mixture to lighten. Gently fold the remaining whipped cream into the mascarpone mixture. Line the bottom of a 13-by-9-by-2-inch glass baking dish or other decorative serving dish (e.g. trifle round dish) with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh berries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and berries. Cover and refrigerate at least 3 hours or overnight.
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Holiday Cookbook DESSERTS
Peach Roll Serves 12 Submitted by Norma Jean Graham Comments: This is an excellent dietetic dessert. Strawberries and raspberries are also great with this. Ingredients: 6 eggs 1 cup, 2 tablespoons sugar 1 cup flour 2 tablespoons fresh lemon juice Sliced peaches, strawberries and/or raspberries
Directions: Separate eggs. Slightly whisk egg yolks and add 2 tablespoons lemon juice. Set aside. Beat egg whites until frothy. Gradually add sugar; beat until stiff. Fold in 1 cup of flour. Line a 10-15-inch cookie sheet with wax paper. Spread with butter, or spray with Pam. Bake at 350 degrees for 20 minutes. Turn out on a damp dishtowel sprinkled with powdered sugar. Roll up and cool, unroll and line with whipped cream or Dream Whip. Spread with fruit and roll spread cream and decorate with fruit.
Peanut Butter Caramel French Toast Servings: 8 Preparation Time: 30 minutes Cooking Time: 45 minutes Ingredients: Crisco No-Stick Cooking Spray 1 cup firmly packed brown sugar 1 /2 cup butter 1 /2 cup Jif Extra Crunchy Peanut Butter 2 tablespoons light corn syrup 12 1-inch-thick slices French bread 6 large eggs, beaten 11/2 cups milk 1 /2 teaspoon salt 3 /4 teaspoon vanilla extract 1 /4 teaspoon almond extract Whipped cream or whipped butter
Directions: Coat 13-by-9-inch baking dish with no-stick cooking spray. Stir brown sugar, butter, peanut butter and corn syrup in small saucepan over medium heat, stirring constantly, until smooth and thickened. Pour peanut butter mixture into baking dish. Place bread slices over mixture, trimming to fit. Whisk together eggs, milk, salt, vanilla and almond extracts in a medium bowl. Pour egg mixture over bread. Cover and chill 8 hours or overnight. Heat oven to 350 degrees. Remove cover. Bake 45 minutes or until lightly browned. Invert onto large serving platter. Cut into servings. Serve with whipped cream or whipped butter.
November 30, 2011
Loveland Reporter-Herald Publication
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