Taste of the Tri-County 2019

• APPETIZERS • THIS & THAT • MAIN DISHES • DESSERTS • HEALTHIER FARE • KIDS RECIPES

TASTE

OF THE TRI-COUNTY

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2019

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Taste Of The Tri-County, October 22, 2019

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RECIPE INDEX APPETIZERS

Aged Cheddar, Apple & Bacon Crostini .....................................7 Artichoke Dip ...............................6 Beer Cheese Dip ...........................6 Cowboy Crack ...............................7 Creamy Salsa Dip .........................6 Layered Pizza Dip ........................7 Ham Pickle Roll-Up Dip................6 Herb Cheese Twist........................4 Saucy Meatballs ...........................6 Shrimp, Bacon, Morel Appetizer ...4 Swiss Cheese Crostini ...................7 Tennessee Salsa ...........................6 The Best Bacon-Tomato Dip .........6 Tortilla Roll-Ups ...........................6

THIS & THAT

24 Hour Omelet .......................... 10 Baked Eggs .................................. 9 Banana Bread ............................... 9 Berry Rhubarb Jam....................... 8 Chicken & Orzo Soup w/Fennel ..... 8 Cranberry Tossed Salad ................ 9 Creamy Green Bean Salad .......... 10 Friday Sea Shell Salad ................. 8 Grape Salad .................................. 9 Ham, Egg & Cheese Muffins ......... 9 Herb Cheddar Cheese Zucchini...... 8 Hot Buttered Rum Mix ................. 8 Instant Lemon Bread .................. 10 Lemon Salad ................................ 8 Old Settler Baked Beans ............... 8 Pineapple Salad ............................ 9 Potato Soup Supreme ................. 10 Pumpkin Spice Muffins ................. 9 Ranch Potatoes ........................... 10 Romaine & Cashew Salad ............. 4 Strawberry Bread ....................... 10

MAIN DISHES

Applesauce Meatloaf .................. 14 Baked Beef Stew .......................... 5 Breakfast .................................... 11 Crockpot Round Steak ................ 14 Easy Crescent Taco Bake ............ 11 Easy Meatloaf ............................ 11 Ham & Noodle Caserole.............. 14 Mexican Meatloaf ....................... 14 No Fuss Meatballs ...................... 14 Ornery Shrimp ............................ 11 Pork Chop Casserole ................... 14 Quick Casserole .......................... 14 School Barbecue ......................... 14 Sesame Pasta Dish (Hot or Cold) ..14 Spaghetti Carbonara ................... 11 Tuna & Noodles .......................... 11

HOLIDAY TRADITIONS

Holiday Salsa .............................. 13 Peanut Butter Balls .................... 12 Play Dough ................................. 13

DESSERTS

Apple Crisp Pizza ....................... 15 Apples & Spice & What? ............ 17 Banana Blueberry Pie ................. 18 Butter Pecan Cookies ................. 18 Can’t Leave Alone Bars .............. 16 Cherry Smoked Apple Pie ........... 16 Cinnamon Bun Poke Cake ........... 18 Cornflake Cookies ....................... 17 Dairy Bars .................................. 16 Easy S’more Clusters .................. 17 Ginger Cookies ........................... 15 Mom’s Brownies ......................... 15 One Pan Magic Cookie Bars........ 15 Oreo Fluff ................................... 18 Peach Melba .............................. 15 Pecan Pie Bars ........................... 17 Pumpkin Bars ............................. 16 Pumpkin-Toffee Poke Cake .......... 5 Sea Salt Chocolate Pretzel Toffee ..15 Tiger Stripes .............................. 16 White Chocolate Macadamia Nut 18 Toffee Bars-Houtakker ............... 17 Toffee Bars-Sniff ........................ 17 Tomato Soup Spice Cake ............ 16 Turtle Sundae Dessert ................ 17 Velvet Crumb Cake ..................... 15

CONGRATULATIONS TO OUR 2019 WINNERS IN THE TASTE OF THE TRI-COUNTY RECIPE CONTEST!

Patti Schneider

Welcome to the annual Taste of the Tri-County cookbook. Featured are the winners of our contest, along with many submitted recipes. I encourage you to try these recipes and share them with family and friends. I am sure they will be a big hit and we encourage you to submit your recipes next year! A special thanks to everyone who entered recipes.

Very tasty recipes were submitted from readers throughout the area. The semi-finalists were chosen based on the following criteria: Taste, ease of preparation and uniqueness. We chose 3 participants from each category to create their recipe and bring it in for a taste-test. They were then judged by the crew here at the Shopping News.

We very much appreciate the semi-finalists taking the time to prepare their recipes and bring them in for us to taste.

Every recipe was delicious which made choosing a winner very difficult.

A huge thank you to our prize sponsor — Country Inn and Suites of Platteville who so generously donated an overnight stay to our grand prize winner. We appreciate and value your partnership in this contest.

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Taste Of The Tri-County, October 22, 2019

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WINNERS

APPETIZER WINNER LaurieBosley -

THIS & THAT WINNER Kate Kuenster/Vogt -

Herb Cheese Twists

Romaine & Cashew Salad

Platteville, WI

2 Tbsp. butter 1 ⁄4 cup grated Parmesan cheese 1 tsp. dried parsley flakes

Cassville, WI

1 tsp. dried basil leaves 1 can refrigerator buttermilk biscuits

Preheat oven to 400°F. Melt butter. Cool slightly. Stir in cheese, parsley, and basil; set aside. Pat each biscuit into 5x2 inch rectangle. Spread 1 teaspoon butter mixture onto each rectangle.

Cut each in half lengthwise. Twist each strip 3 or 4 times. Place on lightly greased baking sheet. Bake 8-10 minutes or until golden brown.

Laurie Bosley, Platteville, WI

1 head Romaine lettuce, cut up 6 oz. salted cashews 3 Granny Smith apples, cut up 8 oz. grated Swiss cheese

Dressing: 1 ⁄2 cup oil 3 ⁄4 cup sugar 1 ⁄3 cup vinegar 1 tsp. dry mustard 1 Tbsp. chopped onion 11⁄2 Tbsp. poppy seeds

Mix lettuce, cashews, apples and cheese. Whisk dressing ingredients together vigorously and toss over lettuce mixture.

Kate Kuenster-Vogt, Cassville, WI

GRANDLeoPRIZE WINNER Welsh Boscobel, WI

Shrimp, Bacon & Morel Appetizer 1 lb., 16-20 count pealed and cleaned shrimp 1 lb. bacon, cut into 1⁄3 lengths Morels, cut in half Cheese Wrap shrimp with bacon. Secure with toothpicks. Bake at 375°F. until bacon is done. Flour morel halves and fry in butter until crispy. Drain grease. Top with shrimp/bacon wrap with a crispy morel and a slice of cheese. Heat until cheese melts. Serve.

Leo Welsh, Boscobel, WI Taste Of The Tri-County, October 22, 2019

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Grant, Iowa, Lafayette Shopping News

MAIN DISH WINNER Susan Thomas -

DESSERT WINNER Wendy Cullen -

Mineral Point, WI

Belmont, WI

Baked Beef Stew 141⁄2 oz. can diced tomatoes, undrained 1 cup water 3 Tbsp. quick cooking tapioca 2 tsp. sugar 11⁄2 tsp. salt 1 ⁄2 tsp. pepper 1 lb. beef stew meat, cut into 1 inch pieces

Pumpkin-Toffee Poke Cake

3 medium potatoes, peeled and quartered 2 celery ribs, cut into 3 ⁄4 inch chunks 1 medium onion, cut in chunks 2 medium carrots, cut into chunks

In large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Add remaining ingredients; mix well. Pour into greased 13x9 inch or 3 qt. baking dish. Cover and bake at 375°F. for 13⁄4 to 2 hours or until meat and veggies are tender. Yield: 6-8 servings.

Susan Thomas, Mineral Point, WI

14 oz. can sweetened Cooking spray condensed milk 16.5 oz. box spice cake 8 oz. whipping topping mix 1 ⁄2 cup caramel topping 15 oz. can pumpkin 1 1 cup toffee bits ⁄2 cup apple cider (or milk) Preheat oven to 350°F. Coat a 9x13 inch baking dish with spray.

Combine dry cake mix, pumpkin and apple cider until blended.

Pour batter into prepared dish; smooth out top. Bake 25-30 minutes or until toothpick inserted in center comes out clean.

Let stand to cool 30 minutes. Poke many holes in cake using the handle of a wooden spoon. Pour condensed milk evenly over cake, into holes. Chill 1 hour (or overnight). Spread whipped topping over top of cake. Drizzle with caramel, then top with toffee. Serve.

Wendy Cullen, Belmont, WI

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APPETIZERS Tennessee Salsa

Saucy Meatballs 2 eggs, lightly beaten 1 cup dry bread crumbs 2 tsp. salt 1 ⁄4 tsp. pepper 2 lbs. ground beef

14 oz. bottle ketchup 12 oz. jar grape jelly 1 medium onion, finely chopped

In a large bowl, combine eggs, bread crumbs, salt, pepper and onions. Crumble beef over mixture and mix well. Shape into 1 inch meatballs. Place on a greased rack. Bake uncovered at 350F. for 20 minutes. Drain on paper towels. Transfer to a crockpot. In a large saucepan, combine ketchup and jelly. Cook and stir over medium heat until jelly is melted. Pour over meatballs. Cook on low for 4 hours.

Cathy Skaife, Platteville, WI

Artichoke Dip 14 oz. can artichoke hearts 1⁄2 tsp. garlic salt 1 cup mayonnaise Dash lemon juice 1 cup Parmesan cheese Mash hearts. Mix with remaining ingredients. Cook 5-7 minutes in microwave until warm and cheese is melted. Serve with Triscuits or your favorite crackers. (If you have a chafing dish, serve in it.)

Rosalie R. May, Mineral Point, WI

⁄2 cup shredded Cheddar cheese 1 tomato, seeded and diced 1 ⁄4 tsp. black pepper Dippers such as crackers, vegetables or chips 1

Mix cream cheese with relish. Cut up ham add to cream cheese mixture. Chill. Serve with crackers.

Theresa Caley, Beetown, WI

Beer Cheese Dip 8 oz. cream cheese 1 cup shredded cheese

⁄4 cup beer 1 pkg. ranch dressing

1

Creamy Salsa Dip

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Ham Pickle Roll-Up Dip Two 8 oz. pkgs. cream cheese 10 oz. jar dill pickle relish, drained Six 2 oz. pkgs. Buddig ham

⁄2 cup sour cream 1 ⁄2 cup mayonnaise 3 ⁄4 cup salsa

The only thing getting spoiled is you!

Marilee Lonsberg

Mix all ingredients together and marinate in refrigerator for at least 11⁄2 hours. Serve with tortilla chips.

Shirley Reuter, Dickeyville, WI

1

Stir together cream cheese, sour cream and mayonnaise in a bowl.

Reserving 1 tablespoon of each of crumbled bacon and green onions, stir in Cheddar cheese, tomato, pepper, green onions and bacon; chill, covered at least 2 hours. Scatter with reserved bacon and green onions. Serve with dippers.

Kathie Bartels, Platteville, WI

Independent Consultant

1 can diced tomatoes 8 oz. Italian dressing Chopped onions, jalapeños and peppers to taste

Mix all ingredients together and refrigerate. Serve on crackers or with pretzels.

Julia Monahan, Kieler, WI

The Best Bacon-Tomato Dip 4 oz. cream cheese, softened 1 cup sour cream 1 ⁄3 cup mayonnaise 6 slices bacon, cooked and crumbled 4 green onions, thinly sliced

15.8 oz. can Bush’s purple hull peas, drained 1 can white shoepeg corn, drained 1 can diced tomatoes w/ basil, garlic & oregano

⁄4 cup fresh cilantro, chopped Tortilla chips or crackers

1

Mix first 4 ingredients together. Add hot sauce, if desired.

Refrigerate 1-2 hours.

Vicky Graf, Dodgeville, WI

Tortilla Roll-Ups 16 oz. cream cheese, soft 1 tsp. horseradish 12-16 oz. ham, turkey, 1 tsp. sweet brown dried beef chicken, mustard chopped 1-1½ tsp. yellow mustard 15 oz. ripe olives, ½-1 tsp. celery salt chopped ½ Tbsp. dried parsley 4-6 green onions, flakes chopped Dash tabasco sauce to 1 clove garlic taste ½ fresh pimento (or 1⁄3 jar) 1 pkg. 10 inch flour chopped tortillas Combine all ingredients; mix well. Refrigerate several hours, best overnight. Spread mixture over 2⁄3 of tortillas. As you roll up cigar style, the spread will push forward to fill the last third of tortillas.

Slice into 1 inch chunks. Continue until all spread is gone. You can change ingredients to your taste.

Dee Dochnahl, Dodgeville, WI

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Grant, Iowa, Lafayette Shopping News

Aged Cheddar, Apple & Bacon Crostini

Swiss Cheese Crostini

Fry bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon to a paper towel to drain. When cool enough to handle, crumble bacon. Top each apple slice with cheddar. Drizzle with maple syrup; sprinkle with bacon.

Recipe courtesy of Dairy Farmers of Wisconsin -visit: WisconsinCheese.org

1 Tbsp spicy brown 1 French baguette mustard 4 cups (16 oz.) shredded 1 ⁄2 tsp. garlic powder Swiss cheese 1 1 ⁄4 cup beer ⁄4 tsp. hot sauce 2 Tbsp. tomato paste Cut baguette into 1⁄4 inch thick slices and place on an aluminum foil-lined baking sheet. Bake at 400°F. for 5 minutes or until lightly browned. Combine cheese and next 5 ingredients. Spread on bread slices. Bake at 400 °F. for 5 more minutes or until cheese melts. Serve immediately.

Laurie Bosley, Platteville, WI Semi-finalist

Layered Pizza Dip

Cowboy Crack

8 oz. container chives and onion cream cheese spread 1 ⁄2 cup pizza sauce 1 ⁄2 cup chopped green bell pepper (1⁄2 medium)

4 oz. Keystone Farms 2 Year Aged Cheddar cheese, cut into pieces 1 ⁄2 cup maple syrup

⁄3 cup finely chopped pepperoni 1 ⁄2 cup shredded Mozzarella cheese 1 ⁄2 cup shredded Cheddar cheese (2 oz.)

1

Heat oven to 350°F. In ungreased 9 inch glass pie plate or 1 quart shallow baking dish, layer all ingredients. Bake 10-15 minutes or until dip is hot and cheese is melted. Serve warm.

Dee Dochnahl, Dodgeville, WI

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1 lb. turkey burger, 2 ears of fresh corn browned (off cob) or 1 can whole 1 can black beans, kernel corn, drained drained 1 lb. Velveeta, Mexican 1 large cream style cheese 1 can Rotel tomatoes Put turkey burger in slow cooker and add rest of ingredients. Heat on high until melted, stirring occasionally. Set to warm and enjoy with chips.

Vicky Graf, Dodgeville, WI

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⁄2 pound bacon 2 medium apples, cored and cut into 1⁄4 inch slices 1

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THIS & THAT Berry Rhubarb Jam

Chicken & Orzo Soup w/Fennel 1 cup uncooked orzo 8 cups reduced sodium 2 cups cooked and chicken broth chopped chicken breast 1 tsp. salt 1 1 ⁄2 tsp. pepper ⁄4 cup fresh lemon juice 4 medium carrots, thinly 3 Tbsp. fresh dill, sliced into rounds chopped 1 medium fennel bulb, thinly sliced and chopped In a large pot, combine broth, salt and pepper. Bring to a boil.

Add carrots, fennel and orzo. Bring to a boil. Reduce heat to low and simmer until orzo and veggies are tender, about 10 minutes.

Stir in chicken, cook until heated. Remove from heat, stir in lemon juice and dill. Yield: 8 servings, 11⁄4 cups per serving.

Susan Thomas, Mineral Point, WI

Hot Buttered Rum Mix 1 cup butter, softened 1 ⁄2 cup powdered sugar 1 ⁄3 cup firmly packed brown sugar 4 Tbsp. honey

⁄3 cup dark rum 2 tsp. ground nutmeg 2 tsp. ground cinnamon 21⁄2 tsp. vanilla extract 2

Combine all ingredients and beat until well blended. Store in airtight container in refrigerator. To make Hot Buttered Rum: In a 9 oz. mug, combine a jigger of rum and 1 heaping tablespoon of mix. Fill with hot cider or boiling water and stir.

Laurie Bosley, Platteville, WI

Lemon Salad 1 can lemon pie filling 1 small can mandarin 1 cup Cool Whip oranges, drained 1 small can crushed 2 cups miniature pineapple, drained marshmallows 1 can fruit cocktail, drained Combine all ingredients and chill overnight.

LaVon Chambers, Darlington, WI

9 5 1 2

cups diced rhubarb cups sugar can blueberry pie filling small boxes raspberry Jell-O

Cook rhubarb and sugar until tender. Add pie filling and Jell-O. Bring to a boil and boil for 1 minute. Put into jars or storage containers. Freeze until used.

Cathy Skaife, Platteville, WI

Herb Cheddar Cheese Zucchini Bread 1 cup chopped onion 1 ⁄4 cup margarine or butter 21⁄2 cups Bisquick baking mix 1 Tbsp. parsley 1 ⁄2 tsp. basil

⁄2 tsp. thyme ⁄4 cup milk 3 eggs 1 cup Cheddar cheese, shredded 11⁄2 cups zucchini

1 1

Grease loaf pans. Cook and stir onion in butter until tender; cool slightly. Mix onion mixture, baking mix, herbs, milk and eggs; mix well. Stir in zucchini and shredded cheese. Bake at 350°F. 40 minutes (I go longer) until toothpick comes out clean from center.

Delicious and smells amazing while baking.

Annette Houtakker, Darlington, WI

Friday Sea Shell Salad 1 2 cups shell macaroni, ⁄4 tsp. pepper small size, cooked 1 tsp. lemon juice 2 Tbsp. instant minced 1 cup small cooked onion shrimp 1 3 stalks celery ⁄2 cup French dressing 1 green pepper, chopped 2 tsp. salt 1 ⁄2 cup mayonnaise 1 tsp. sweet basil, dried 1 ⁄4 tsp. garlic powder Combine shell macaroni, minced onion, French dressing, salt, basil, garlic powder, pepper and lemon juice; mix well. Refrigerate at least 1 hour. Add shrimp, celery, green pepper and mayonnaise' toss lightly. Serve well chilled. Yield: 8-10 servings.

Susan Thomas, Mineral Point, WI

Old Settler Baked Beans ⁄2 lb. bacon, crispy and 2 Tbsp. prepared mustard 1 crumbled ⁄2 tsp. chili powder 1 1 tsp. salt ⁄2 lb. ground beef, 1 browned and drained ⁄2 tsp. pepper 1 medium onion, finely 16 oz. can kidney beans chopped 16 oz. can butter beans 1 Two 16 oz. cans pork & ⁄2 cup brown sugar 1 beans ⁄4 cup ketchup 1 ⁄4 cup barbecue sauce Preheat oven to 350 °F. Combine all ingredients in a large bowl.

Pour into a large lightly greased casserole dish. Bake for 1 hour.

You can also substitute beans for Great Northern, red beans, black beans or lima beans. I also use my crockpot for this recipe.

Cathy Skaife, Platteville, WI

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Grant, Iowa, Lafayette Shopping News

Pineapple Salad

Banana Bread 1 ⁄4 cup all-purpose ⁄3 cup shortening flour 2 eggs 1¼ tsp. baking powder 2 Tbsp. milk ½ tsp. baking soda 1 cup mashed banana ¾ tsp. salt ¼ cup chopped nuts, 2 optional ⁄3 cup sugar Heat oven to 350°F. Mix flour, baking powder, baking soda, and salt; set aside. Cream shortening and sugar until light and fluffy; scraping bowl often. Add eggs, one at a time, and the milk, beating well after each addition. Add flour mixture and banana alternately to creamed mixture, beating until smooth. Fold in nuts.

Pour into greased 9x5 inch bread pan. Bake for 45-60 minutes.

Cool in pan 10 minutes; remove and place on wire rack.

Dee Dochnahl, Dodgeville, WI 3

1

Baked Eggs Line well buttered muffin tins with soft bread crumbs. Break 1 egg into each nest. Add 1 tsp. milk, 1⁄2 tsp. butter into each. Sprinkle with pepper. Cover lightly with bread crumbs. Bake in moderate oven (375°F.) until white is set. Serve at once.

Marcia McCullick, Dodgeville, WI

Grape Salad 8 oz. pkg. cream cheese, softened 8 oz. pkg. sour cream 1 ⁄3 cup sugar 2 tsp. vanilla extract

2 lbs. red seedless grapes 2 lbs. green seedless grapes 3 Tbsp. brown sugar 3 Tbsp. chopped pecans

1 cup miniature marshmallows 1 ⁄4 cup chopped nuts Few diced maraschino cherries 2 sliced bananas

Mix pineapple, sugar, cornstarch, eggs and salt well and cook until thick; cool. Add marshmallows, nuts, cherries and bananas.

Mix well and chill.

Kathie Bartels, Platteville, WI

Pumpkin Spice Muffins 11⁄2 cups flour 2 tsp. pumpkin pie spice 1 tsp. baking soda 1 ⁄2 tsp. baking powder 1 ⁄2 tsp. salt 1 ⁄2 cup oil 1 ⁄2 cup white sugar

1 ⁄2 cup brown sugar 2 eggs 1 tsp. vanilla 1 cup pumpkin 1 ⁄4 cup white sugar 1 tsp. cinnamon 1 ⁄4 cup butter

Mix flour, pumpkin pie spice, baking soda, baking powder and salt. Mix and add oil, white sugar, brown sugar, eggs, vanilla and pumpkin; mix well. Put in well greased muffin tins. Bake at 375°F. for 20-25 minutes. Mix white sugar and cinnamon. Melt butter.

Dip top in butter then sugar/cinnamon mixture; cool.

LuAnnWagner, Lancaster, WI

Ham Egg & Cheese Muffins

In a large bowl, beat the cream cheese, sour cream, sugar and vanilla. Add grapes and toss to coat. Cover and refrigerate until ready to serve. Sprinkle with brown sugar and pecans just before serving. Yield: 20 servings.

Susan Thomas, Mineral Point, WI

Cranberry Tossed Salad 1 10 cups torn mixed salad ⁄3 cup oil greens (I use baby 2 Tbsp. chopped onions spinach) 2 Tbsp. vinegar 1 cup chopped broccoli 1 Tbsp. jellied cranberry 1 cup chopped cauliflower sauce 1 1 cup crumbled Bleu ⁄2 tsp salt 1 cheese (I use any ⁄2 tsp. Dijon mustard shredded cheese I have) (I use dry mustard) 1 1 cup dried cranberries ⁄4 tsp. poppy seeds Dressing: 1 ⁄3 cup white sugar Mix salad greens, broccoli, cauliflower, cheese and cranberries together and set aside in refrigerator. Dressing: In a blender combine the ingredients (except the poppy seeds). Cover and pulse for 10 seconds. Stir in the poppy seeds. When ready to serve, mix with salad. Serve immediately Dee Dochnahl, Dodgeville, WI

Taste Of The Tri-County, October 22, 2019

2 cups crushed pineapple 1 ⁄4 cup sugar 1 Tbsp. cornstarch 2 beaten eggs Pinch of salt

2 cups thawed hashbrowns 5 eggs 2 Tbsp. whole milk 1 cup cheese

⁄4 lb. chopped ham Salt Pepper Garlic powder

1

Put hashbrowns in greased muffin tin. Bake at 400°F. for about 15 minutes. Remove from oven. Lower temperature to 350°F. Mix eggs, milk, cheese, ham. Salt, pepper and garlic powder to taste.

Pour over hashbrowns and bake about 15 minutes.

LuAnnWagner, Lancaster, WI

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THIS & THAT 24 Hour Omelet 8 slices bread (white or wheat), buttered one side, cut into 1 inch pieces 3 ⁄4-1 lb. Cheddar cheese, grated

Ranch Potatoes

1 small onion, chopped or a few shakes of dried minced onion 8 eggs 3 cups milk 3 ⁄4 tsp. salt 3 ⁄4 tsp. dry mustard

Grease 9x13 inch pan. Put bread cubes in pan and spread cheese over bread cubes. Sprinkle onion over bread and cheese. Mix eggs, milk, salt and dry mustard and pour over bread and cheese.

Cover and refrigerate overnight (or 6 hours). Bake, covered at 350°F. for 1 hour. Uncover and bake 5 minutes to brown. Let sit 5 minutes. Serve warm.

Dee Dochnahl, Dodgeville, WI

Potato Soup Supreme 4 cups potatoes, cut in 1 inch cubes 2 medium onions, sliced 3 ⁄4 cup water 1 tsp. salt

⁄2 tsp. garlic salt ⁄2 tsp. oregano 1 ⁄4 tsp. pepper 3 cups milk 1 ⁄4 cup butter

8-10 medium potatoes, peeled and cut into 1⁄2 inch cubes 103⁄4 oz. can condensed cream of mushroom soup 103⁄4 oz. condensed cream of chicken soup 11⁄4 cups milk

1 envelope ranch salad dressing mix 11⁄4 cup shredded sharp Cheddar cheese, divided Salt & pepper to taste 6 bacon strips, cooked & crumbled

Place potatoes in pan; cook until almost done, 10 minutes; drain.

Place in a greased 13x9 inch baking dish. Combine soup, milk, salad dressing mix, 1 cup cheese, salt and pepper. Pour over potatoes. Top with bacon and cheese. Bake, uncovered, at 350°F. for 25-30 minutes or until potatoes are done.

Eva Jeanette Zee, Darlington, WI

1

Creamy Green Bean Salad

1

Combine first 7 ingredients in large pan. Cover; bring to a boil, then simmer until potatoes are tender, about 20 minutes. Mash potatoes slightly. Add milk and butter; heat again. Serve.

Kathie Bartels, Platteville, WI

2 Tbsp. sour cream 1 Tbsp. prepared Italian salad dressing 8 oz. can green beans, drained

1 medium tomato, chopped and drained 2 Tbsp. finely chopped onion Lettuce leaves

Are You A Neighbor, Or A Number?

In a bowl, combine sour cream and salad dressing; mix well. Stir in beans, tomato and onion. Cover and refrigerate for 1 hour. Serve on lettuce. 2 servings.

Eva Jeanette Zee, Darlington, WI

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Instant Lemon Bread 1 pkg. lemon cake mix 1 ⁄2 cup salad oil 1 pkg. lemon pudding 4 eggs, beaten

⁄2 cup water 1 tsp. poppy seeds, optional 1

Preheat oven to 350°F. Combine ingredients; beat 4-5 minutes.

Bake in 2 loaf pans for 40 minutes. Before removing from pan, while still hot, pour 1/2 cup sugar mixed with 3 Tbsp. real lemon juice over loaves. Bake 20-30 minutes.

Marcia McCullick, Dodgeville, WI

Strawberry Bread

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Two 10 oz. pkgs. sliced frozen sweetened strawberries, thawed 4 eggs, beaten slightly 1 cup vegetable oil 1 cup chopped pecans

Sift together flour, sugar, salt, soda and cinnamon. Combine strawberries, eggs and oil; mix well. Add strawberry mixture to dry ingredients. Stir in pecans; mix well. Pour in two 9x5x3 inch pans. Bake at 350°F. for 55 minutes-1 hour. Remove; cool on rack.

Rosalie R. May, Mineral Point, WI

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Grant, Iowa, Lafayette Shopping News Grant, Iowa, Lafayette Shopping News

MAIN DISHES Easy Meatloaf

Breakfast 1 dozen eggs 1 ⁄8 cup milk Small container sour cream

1 pkg. shredded yellow cheese Cut up ham, sausage or bacon

Mix. Grease pan. Bake 1 hour at 375°F. What I love about this recipe is if you are a little short on an ingredient or have too much of an ingredient, something to use up, it still turns out every time. And it turns out delicious! Stir some maple syrup in or add veggies, if you wish. Good for every day or Christmas morning!

Jenny Dietzel, Platteville, WI

⁄4 tsp. pepper Glaze: 1 ⁄4 cup ketchup 2 tsp. brown sugar 1 tsp. dry mustard 1

Preheat oven to 350°F. Combine everything together in a bowl then scoop mixture into loaf pan. Bake at 350°F. for 45 minutes.

Mix together glaze and spread over meatloaf. Return to oven for 10 minutes.

Rosalie R. May, Mineral Point, WI

Tuna & Noodles

Ornery Shrimp 1-2 lbs. clean, cooked large shrimp 2 ⁄3 cup salad oil 1 ⁄3 cup white vinegar 1 cup snipped fresh parsley

1 lb. ground beef 1 ⁄2 box stuffing mix 1 egg 1 ⁄4 cup ketchup 1 ⁄2 tsp. salt

White sauce: 1 Tbsp. butter 1 Tbsp. flour 1 ⁄2 tsp. salt 1 ⁄2 tsp. pepper 1 cup milk

Garlic salt or 1 clove minced Onion salt or 1 cup minced onion Fresh ground pepper to taste

Several hours before serving, in a large bowl, combine shrimp and parsley. In another bowl, mix salad oil, vinegar, garlic, onion and pepper. Pour over shrimp and refrigerate at least 1 hour.

Heap shrimp with some of the sauce in serving dish with a few on the rim. Guests spear their own w/picks. I suggest double recipe!

These are a crowd pleaser!

Ricki Gates, Platteville, WI

11⁄2 cups dry noodles 3 cups water 1 ⁄2 tsp. salt 1 can tuna fish 2 cups potato chips

Melt butter in saucepan; stir in flour, salt, pepper and milk; stir well. Cook over medium heat; stir until thickened. Cook noodles in 3 cups water with 1⁄2 tsp. salt. Combine noodles, white sauce and 1 can of tuna fish. Crush 2 cups potato chips. Line bottom of baking dish with 1⁄2 of the potato chips. Put the tuna fish in next.

Put potato chips on top. Bake 1⁄2 hour at 350°F. Eva Jeanette Zee, Darlington, WI

Easy Crescent Taco Bake 3 8 oz. can refrigerated ⁄4 cup salsa crescent dinner rolls 8 oz. shredded Cheddar 1 lb. hamburger cheese 2 Tbsp. taco seasoning Heat oven to 375°F. Unroll dough. Separate into 8 triangles. Place on ungreased 9 inch square pan or 10 inch pie plate; press over bottom and up sides to form crust. In 10 inch skillet, cook beef over medium heat 8-10 minutes, stirring occasionally until thoroughly cooked. Drain and stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust lined pan; sprinkle with cheese. Bake 14-17 minutes or until crust is deep golden brown and cheese is melted. Serve with lettuce and tomato, if desired.

Marcia McCullick, Dodgeville, WI

Spaghetti Carbonara ⁄2 lb. cooked spaghetti 2 eggs, beaten with 1 ⁄2 tsp. salt/pepper 1 ⁄2 lb. cooked bacon (crisp) 1

1 Tbsp. chopped garlic 1 ⁄4 cup olive oil Parmesan cheese

Cook spaghetti; drain. Add back to pan. Add egg mixture; stir to blend. Add cooked crisp bacon, olive oil and garlic. Stir constantly until well blended. Let sit on medium heat for 5 minutes. Sprinkle with Parmesan cheese. Serves 5-8 servings.

Janet Sniff, Darlington, WI Semi-finalist Taste Of The Tri-County, October 22, 2019 Taste Of The Tri-County, October 22, 2019

❖ 13 ❖ ❖ 11 ❖

154 Iowa St., Dodgeville, WI

(608) 935-3812

Stop in to try one of our delicious baked goods!

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Grant, Iowa, Lafayette Shopping News Grant, Iowa, Lafayette Shopping News

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Shirley R euter, Dic keyville, WI

Over 100 Years of Fine Quality Meats!

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Landrey D

ietzel

as

Susan Thom

The origins of some beloved holiday traditions Christmas time is here. The presents are being purchased and wrapped. The stockings will soon be hung on the fireplace mantle.

Mistletoe is pinned above the front entryway, and poinsettias add rich color to home decor.

Tradition is integral come the holiday season. Throughout the month of December, traditions fill people’s days and comprise the many reasons why individuals decorate, celebrate and dine the way they do this time of year. But few may know the origins of some of the most beloved holiday traditions.

The Christmas stockings of today may be a byproduct of various traditions. One such tradition dates back to a Dutch custom in which children would leave shoes full of food to feed St. Nicholas’ donkeys, and then St. Nicholas would leave small gifts in return.

Another origin story of Christmas stockings can be traced to the 12th century, when nuns would leave socks full of nuts, fruit and tangerines for the poor. This is why some people still put tangerines in Christmas stockings.

Christmas Trees are everywhere this time of year. The use of evergreen trees predates Christmas and is associated with the pagan festival of Saturnalia, which celebrated the agricultural God Saturn with partying and gift-giving. During the winter solstice, green branches served as a reminder that spring would arrive anew. Germans are credited with first bringing evergreens into their homes and decorating them.

Made Fresh - Made Local Made in Cuba City

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Stop out at either location today and find out what makes us one of the best!

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Visit our turn of the century tasting room in America's Little Switzerland. Downtown New Glarus is in the heart of a vibrant Swiss village with lots of weekend events and unique shopping.

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MAIN DISHES Ham & Noodle Casserole

Crockpot Round Steak 2 ⁄2 lbs. round steak, cut into serving size pieces 1 can cream of mushroom soup 1

⁄4 cup water 1 pkg. dry onion soup mix 1 ⁄2 cup chopped pepper, green or red 1

Place round steak in cooker. Add soup, water, soup mix and peppers. Cover and cook on low 6-8 hours. Serve over potatoes, rice or noodles.

Vicky Graf, Dodgeville, WI

Mexican Meatloaf 1 ⁄2 lbs. ground beef, browned 8 oz. can tomato sauce 16 oz. jar mild or hot taco sauce 1 pkg. taco seasoning mix 1

1 can cream of mushroom soup 2 cups cooked rice Shredded Cheddar cheese Taco chips, crushed

Mix all except cheese and chips together and put in a 9x13 inch pan. Put in 350°F. oven to heat through, about 20-25 minutes.

Remove from oven. Top with shredded Cheddar cheese and put back in oven until cheese is melted, about 10-15 minutes. Top with crushed taco or corn chips. Easy and delicious!

Julia Monahan, Kieler, WI

Sesame Pasta Dish (Hot or Cold) 8 oz. spaghetti (use a fancy shape) 1 Tbsp. white vinegar ½ cup soy sauce ¼ cup oil 1 Tbsp. sugar 2 whole boneless cooked chicken breasts, shredded, optional

1 tsp. ground ginger 4-6 chopped green onions 1 tsp. crushed red pepper ¼ lb. snow peas blanched, optional

Mix soy sauce, oil, sugar, ginger, vinegar, red pepper to make sauce. Toss cooked spaghetti and sesame seeds. If adding chicken or snow pea pods, add here. Pour sauce over spaghetti mixture. Toss until well coated. If adding chicken and snow pea pods, can be served as a main entree and will serve 4; can still be serviced hot or cold. Serves 8.

Dee Dochnahl, Dodgeville, WI

Applesauce Meatloaf 1 2 lbs. beef or venision ⁄2 cup ketchup burger 1 tsp. salt 1 1 cup applesauce ⁄2 tsp. sage 1 cup dry bread crumbs Mix burger, applesauce, bread crumbs well. Add ketchup, salt and sage; mix in well. Bake in 9 inch loaf pan at 350°F. oven for 1 hour and 45 minutes.

James Knutson, Livingston, WI

Taste Of The Tri-County, October 22, 2019

7 oz. pkg. noodles 2 ⁄3 cup milk 1 cup diced ham 1 ⁄2 tsp. celery salt 1 can cream of mushroom soup

1 cup shredded Cheddar cheese 1 tsp. Worcestershire sauce Potato chips

Cook noodles and drain. Place in a greased casserole dish.

In saucepan, heat together ham, soup, milk, cheese and Worcestershire sauce until cheese is melted. Mix with noodles and top with potato chips. Bake 45 minutes at 350°F. Carla Lenz, Lancaster, WI

Quick Casserole 11⁄2 lbs. hamburger 3-4 potatoes, sliced 1 onion, sliced 1 can vegetable soup 1 can cream of mushroom Pepper soup Blackened seasoning Brown hamburger with onion. Slice potatoes over top. Pour vegetable soup over hamburger and potatoes. Pour cream of mushroom soup on top of that. DO NOT STIR! Add pepper and blackened seasoning only to taste. Bake at 350°F. for 1 hour.

Marcia McCullick, Dodgeville, WI

Pork Chop Casserole 1 pkg. Uncle Ben’s long grain rice 6 pork chops 1 onion, sliced in nice big pieces

1 green pepper, sliced in large rings 2 tomatoes, quartered 13⁄4 cups water

Place rice in 9x12 inch dish, mix with package of seasoning.

Layer 6 pork chops over top; add water, pork chops, sliced onion pepper and tomato. Bake at 350°F., covered, for 11⁄2 hours. Very appealing to the eye. Tastes awesome.

Karen Steffen, Cuba City Semi-finalist

No Fuss Meatballs 1 egg 1 ⁄4 cup milk 1 ⁄4 cup finely chopped onion 3 ⁄4 cup bread crumbs 1 ⁄2 tsp. salt

Dash pepper 11⁄2 lbs. lean ground beef 11⁄3 cup ketchup 1 can cream of mushroom soup

Mix all except the mushroom soup and form balls; brown. Pour the mushroom soup and half can water over the meatballs. Put in a casserole dish and bake 1 hour at 350°F. Eva Jeanette Zee, Darlington, WI

School Barbecue 2 lbs. hamburger Small onion, chopped

1 bottle Cookie’s Barbecue Sauce

Brown hamburger and onion; drain. Add barbecue sauce and simmer for 45 minutes. Serve over buns.

Carla Lenz, Lancaster, WI

❖ 14 ❖

Grant, Iowa, Lafayette Shopping News

DESSERTS Mom’s Brownies 4 squares unsweetened chocolate 1 cup butter 2 cups sugar 3 eggs, beaten

Velvet Crumb Cake

1 tsp. vanilla 1 cup walnuts 1 cup sifted flour 1 ⁄4 tsp. salt

Melt chocolate and butter over hot water. Remove from heat.

Add sugar, eggs and vanilla; mix well. Stir in walnuts. Mix and sift flour and salt; add gradually, mixing well. Pour into greased and floured 9 inch square pan. Bake at 350°F. for 45-50 minutes. Cool thoroughly before cutting into squares.

Kathie Bartels, Platteville, WI

Mix Bisquick, sugar, egg, milk, shortening and vanilla together and bake in round pan. Bake at 350°F. 30-35 minutes until toothpick comes out clean. Mix topping and put on cake and broil until brown.

Carla Lenz, Lancaster, WI

11⁄4 cups packed brown sugar 11⁄4 cups butter 4 cups broken pretzel pieces

Topping: 1 ⁄2 cup flour 1 ⁄3 cup brown sugar 1 ⁄2 cup oatmeal 1 ⁄4 cup soft butter Caramel topping

Put pie crust on 12 inch pizza pan. Dice apples. Mix with sugar, flour and cinnamon and put on crust. Mix topping ingredients well and put over apples. Bake at 350°F. for 35-40 minutes. Drizzle caramel topping before serving.

LuAnn Wagner, Lancaster, WI

12 oz. bag chocolate chips Sea salt

Boil brown sugar and butter 2 minutes. Place pretzel pieces on greased cookie sheet. Pour boiled mixture over top of pretzels.

Bake in 400°F. oven for 10 minutes. Top with chocolate chips.

Return to oven for 1 minute. Spread over pretzels. Top with sea salt. Break into pieces when cool.

Carla Lenz, Lancaster, WI

One Pan Magic Cookie Bars

Peach Melba 151⁄4 oz. can peach halves in syrup 2 individual round sponge cakes

Topping: 1 ⁄2 cup coconut 1 ⁄2 cup brown sugar 3 Tbsp. soft butter 2 Tbsp. milk

Sea Salt Chocolate Pretzel Toffee

Apple Crisp Pizza Pie crust to fit 12 inch pizza pan 4 apples, any kind 2 ⁄3 cup sugar 3 Tbsp. flour 1 tsp. cinnamon

1 ⁄2 cups Bisquick 1 ⁄2 cup sugar 1 egg 1 ⁄2 cup milk 2 Tbsp. shortening 1 tsp. vanilla 1

½ cup butter or margerine 6 oz. semi-sweet 1½ cups graham cracker chocolate chips crumbs 3 oz. flaked coconut 12 oz. sweetened 1 cup chopped nuts, condensed milk optional

2 scoops vanilla ice cream 1 Tbsp. raspberry or strawberry jam 2 tsp. chopped nuts

Drain peaches; save syrup. Set aside 2 peaches and 1 Tbsp. syrup.

(Refrigerate remaining peaches and syrup for another use.) Place each sponge cake on a plate. Drizzle with reserved syrup. Top with ice cream and a peach half. In a small saucepan, heat jam until melted. Drizzle over peaches. Top with nuts, if desired. Serve immediately. 2 servings.

Eva Jeanette Zee, Darlington, WI

In metal 13x9 inch baking pan melt butter. Remove from heat.

Sprinkle crumbs over butter. Pour sweetened condensed milk evenly over crumbs. Top with chocolate chips, coconut, and nuts if needed, press down gently. Bake at 350°F. for 25 minutes or until golden brown around the edges. Cool. Cut into 3x1½ inch bars.

Dee Dochnahl, Dodgeville, WI

GE Café • Good Things, For Life

Ginger Cookies 2 cups sifted flour ⁄2 tsp. cloves 1 ⁄2 tsp. ginger 1 tsp. cinnamon 1 ⁄2 tsp. salt 1

Cream shortening and sugar. Add molasses and beaten egg.

Add dry ingredients; mix well. chill. Form in 1 inch balls. Roll in granulated sugar and bake on greased cookie sheets at 375°F. 8-10 minutes.

Kathie Bartels, Platteville, WI Taste Of The Tri-County, October 22, 2019

❖ 15 ❖

Sales & Service Since 1949 5973 STATE ROAD 80 & 81 PLATTEVILLE, WI (608) 348-2156 • www.weygants.com

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⁄4 cup shortening 1 cup sugar 1 ⁄4 cup dark molasses 1 egg 2 tsp. baking soda 3

Mon-Thurs:8am-5:30pm; Fri:8am-7pm; Sat:8am-2pm WE SERVICE WHAT WE SELL

Grant, Iowa, Lafayette Shopping News

DESSERTS Can’t Leave Alone Bars

Tiger Stripes 1 lb. white chocolate 12 oz. crunchy peanut butter 1 cup semi-sweet morsels Melt white chocolate. Stir in peanut butter (reheat if needed); stir until creamy. Pour into 8x8 inch pan. Melt semi-sweet morsels and drizzle over top. Set in a cool place until firm.

Laurie Bosley, Platteville, WI

Pumpkin Bars 4 eggs Frosting: 2 cups sugar 3 oz. cream cheese, 2 cups pumpkin softened 3 ⁄4 cup butter, melted 6 Tbsp. butter, softened 2 cups flour 1 tsp. vanilla 2 tsp. baking powder 1 Tbsp. milk or cream 1 tsp. baking soda 3 cups powdered sugar 1 tsp. cinnamon 1 cup chopped nuts, optional Mix egg, sugar and pumpkin together. Add dry ingredients and butter. Add nuts, if desired. Pour into 15x10 inch cookie sheet.

Bake at 325°F. for 25 minutes. Combine all frosting ingredients.

Beat with electric mixer until smooth. Spread on bars.

Vicky Graf, Dodgeville, WI

Tomato Soup Spice Cake 18 oz. box spice cake mix 103⁄4 oz. can condensed tomato soup

⁄2 cup water 2 eggs 1

In large bowl, mix the cake mix, soup, water and egg together.

Pour into a 9x13 inch pan. Bake according to box directions. Cool and frost with your favorite cream cheese frosting. Fast and easy to prepare.

Rosalie R. May, Mineral Point, WI

Featuring Popcorn Tins for Any Gift Giving Occasion 3 SIZES FILLED WITH YOUR CHOICE OF DIFFERENT FLAVORS

65 West Main Street, Platteville, WI 608-348-4407 | popcornkernelplat@outlook.com Like us on Facebook @ popcornkernelplat

Taste Of The Tri-County, October 22, 2019

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Sports Popcorn Tins

1 white cake mix 1 ⁄3 cup oil 2 eggs 1 ⁄4 cup butter or margarine

1 can sweetened condensed milk 1 cup chocolate chips

Mix with fork: Cake mix, oil and eggs. The mixture will form a ball like pizza dough. Pat half the mixture in to a 9x13 inch ungreased cake pan. Melt in a saucepan: Butter, condensed milk, chocolate chips. Pour over cake mixture and then put the rest of the cake mixture on top and swirl with a knife. Bake at 350°F for 20 minutes.

Rich, chewy and delicious! NOTE: If you find it hard to spread the second half of the dough on top of the chocolate mixture, take little amounts of the dough (about the size of a walnut) and pat it flat, then carefully lay this over the filling. Repeat this procedure until all the dough is used. Carefully swirl through the mixture with a knife. (I use unsalted butter and semi sweet chocolate chips.)

Vicky Stull, Platteville, WI

Dairy Bars 2 cups crushed graham 6 Tbsp. cocoa powder crackers 1 egg, slightly beaten 1 cup flaked coconut Frosting: 1 tsp. vanilla 2 Tbsp. butter 1 cups nuts, optional 11⁄2 Tbsp. milk 1 ⁄2 cup butter 1 cup powdered sugar 1 ⁄2 cup sugar 1 tsp. vanilla Mix together the graham crackers, coconut, vanilla, nuts (optional); set aside. Heat butter, sugar, cocoa powder and egg in a pan them combine with the graham cracker, coconut mixture. Press into a 9x13 inch pan. Mix all frosting ingredients together then spread over bars. Chill for 1 hour.

Anna Hardyman, Belmont, WI

Cherry Smoked Apple Pie 6 cups of tart apples 3 Tbsp. of flour (6 large or about 11⁄2 tsp. cinnamon 1 8 smaller ones) ⁄2 tsp. nutmeg Two 9 inch crusts Pinch paprika 1 ⁄2 cup of sugar Pats of butter 1 ⁄2 cup of brown sugar Peel and core apples then cut into smaller pieces. Get the smoker going with cherry or if you want other wood of your choice.

Place the apple pieces in a basket and place in the smoker for 20 minutes, turning occasionally. While the pieces are in smoke prepare the rest of the mix in a bowl. Bring the apples out of the smoker and add to the mix. Place the bottom crust in the smoker for about 10 minutes, add the apple filling place the top crust on and cut a few slits add some pats of butter and place back in the smoker for 30 minutes at about a 250°F. Remove and finish off in the oven if you like at 375°F for another 30 minutes or until done.

I have done these on a grill to finish off but need to be at least 45-60 minutes over indirect heat.

Dave Hottenstein, Platteville

❖ 16 ❖

Grant, Iowa, Lafayette Shopping News

Easy S’more Clusters

Cornflake Cookies

Six 1.55 oz. milk chocolate 8 graham crackers, bars chopped (not crushed) 2 cups mini marshmallows

12 oz. pkg. butterscotch chips

Melt chocolate until smooth. Stir in marshmallows and graham cracker pieces until well coated. Drop by spoonful into mini muffin cups. Cover and refrigerate.

Laurie Bosley, Platteville, WI

Melt chips & peanut butter in top of double boiler. Mix into cornflakes. Let stand a few minutes then drop from spoon onto waxed paper. Let stand until firm.

Marcia McCullick, Dodgeville, WI

Toffee Bars

Toffee Bars ⁄2 cup butter 2 cups flour 1 egg 12 oz. pkg. chocolate 1 ⁄2 cup brown sugar chips 1 tsp. baking soda 1 cup chopped nuts 1 tsp. vanilla Blend together all except chocolate chips and nuts and spread on cookie sheet. Bake at 350°F. for 10 minutes. Spread chocolate chips. Bake 5 minutes. Sprinkle with chopped nuts.

Janet Sniff, Darlington, WI 1

1 1 1 1

cup butter cup brown sugar egg yolk cup flour

1 tsp. vanilla 1 bag semi-sweet chocolate chips 1 bag English toffee bits

Cream butter, egg yolk, brown sugar and mix well. Add flour and vanilla; mix well. Grease 9x13 inch pan and spread dough.

Bake 25 minutes or until edges are golden brown. While dough is warm, sprinkle chocolate chips and spread completely over dough then sprinkle with toffee bits.

Annette Houtakker, Darlington, WI Semi-finalist

Apples & Spice & What?

Pecan Pie Bars Crust: 3 cups flour 1 ⁄2 cup sugar 1 cup butter 1 ⁄2 tsp. salt Filling: 4 eggs, slightly beaten

⁄3 cup peanut butter 6 cups cornflakes 1

11⁄2 cups dark corn syrup 11⁄2 cups sugar 3 Tbsp. butter 11⁄2 tsp. vanilla 21⁄2 cups pecans, chopped

Grease bottom and sides of 15x10x1 inch pan. In large bowl with a mixer at medium speed, beat flour, sugar, salt and butter until mixture resembles coarse crumbs. Press evenly and firmly into pan. Bake at 350°F. for 20 minutes. While crust is baking, prepare filling. In large bowl, stir eggs, syrup, sugar, butter and vanilla until blended. Stir in pecans. Spread evenly over hot crust. Return to 350°F oven and bake for 25 minutes or until set. Cool on wire rack. Serves 48.

Dee Dochnahl, Dodgeville, WI

6-8 tart apples, peeled and diced 1 ⁄2 cup apple juice 1 ⁄2 stick butter 1 ⁄2 tsp. each: salt, pepper, minced lemon peel, orange peel, ginger powder 1-2 whole cloves Sprinkle of cinnamon

Pastry shells and/or phyllo shells Shredded cheese: Cheddar, Parmesan, Bleu, cream Whipped cream Chocolate, butterscotch topping Nuts of your choice Powdered sugar

In pan, combine juice, butter and spices. Add apples., Cook to desired size and cool. Bake shells per instructions. Divide apple mixture. Mix in desired cheese, fill cups. Leave shell cap at side.

Add dollop of whipped cream. Drizzle with chocolate and/or butterscotch syrup and nuts of your choice. Sprinkle with powdered sugar.

Ricki Gates, Platteville, WI

Turtle Sundae Dessert 1 box German chocolate cake mix 11⁄4 cups water 1 ⁄2 cup vegetable oil 3 eggs

14 oz. bag caramels 6 Tbsp. butter 1 ⁄2 cup evaporated milk 1 cup chopped pecans 1 cup chocolate chips

Mix cake mix, water, oil and eggs together and put half of batter in a 9x13 inch greased cake pan. Bake at 350°F. for 18 minutes.

In saucepan, melt caramels, butter and evaporated milk. Stir in pecans. Pour over cake. Sprinkle with chocolate chips. Pour reserved cake batter over top. Bake 20-25 minutes and top with pecans. Serve with ice cream, if desired.

Carla Lenz, Lancaster, WI Taste Of The Tri-County, October 22, 2019

❖ 17 ❖

‛ 115 S. Main St., Dickeyville, WI

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Grant, Iowa, Lafayette Shopping News

DESSERTS Cinnamon Bun Poke Cake ⁄2 cup sweetened condensed milk Frosting: 8 oz. pkg. cream cheese, softened 1 ⁄2 stick butter 1 Tbsp. sweetened condensed milk 1 ⁄2 tsp. vanilla 21⁄2 cups powdered sugar

8 oz. cream cheese, softened 3 ⁄4 cup sugar 2 cups whipped topping 4 medium firm bananas, sliced

Beat cream cheese and sugar until smooth. Fold in whipped topping and bananas. Pour into pie shells. Spread with pie filling.

LaVon Chambers, Darlington, WI

Preheat oven to 350°F. Coat a 9x13 inch baking dish with cooking spray, add batter and bake according to package directions. Let cool slightly. Using end of wooden spoon, poke holes about 1 inch apart all over top of cake. In medium bowl, combine melted butter, brown sugar, vanilla and sweetened condensed milk; mix well. Pour this mixture into holes and spread evenly over cake. Let cake cool completely. For frosting: In medium bowl, beat cream cheese and butter until creamy. Add condensed milk and vanilla. Slowly beat in powdered sugar until smooth. Spread frosting evenly oven cake. Serve or put in fridge until ready to serve. Semi-finalist LaVon Chambers, Darlington, WI

White Chocolate Macadamia Nut Cookies ⁄2 cup butter, softened ⁄3 cup sugar 1 large egg 1 tsp. vanilla 11⁄2 cups flour 1 2

Oreo Fluff 3.4 oz. instant vanilla 8 oz. Cool Whip pudding Crushed Oreos 2 cups milk Mix pudding and milk together. When blended, add Cool Whip.

Add crushed Oreos. Use as many as you want.

Mary Nondorf, Highland, WI

Be a kid again...

EAT DESSERT FIRST! Butter Pecan Cookies

1 ⁄2 tsp. baking soda 1 cup macadamia nuts 1 cup white chocolate chips

Preheat oven to 350°F. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda. Gradually add flour and soda into creamed mixture.

Stir in nuts and white chips. Drop by teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 10-12 minutes or until golden brown. Cool pan 1 minute then remove cookies to wire racks to cool completely.

LaVon Chambers, Darlington, WI

1 cup butter, room temp.

1 ⁄4 cup white sugar 3 ⁄4 cup brown sugar 1 tsp. vanilla 2 eggs 1 small pkg. instant vanilla pudding

2nd BEST BURGERS IN TOWN! Happy Hour & Drink Specials Daily

LLC

Household Commercial Estate Farm

Larry Teasdale, Broker/Owner, (608) 482-0437

Larry & Pam Teasdale Shullsburg, WI, (608) 965-3558 Randy & Julie Gill Shullsburg, WI, (608) 965-3632 www.teasdale-gill.com adno=108676

EVERY THURSDAY 50¢ Taco, 5-10 p.m.

6660 Hwy. E, Shullsburg, WI (608) 965-3558

Back room available for parties.

Pam Teasdale, Associate Broker (608) 482-0438

Complete grill & appetizer menu all day...every day!

Noon lunch specials served!

VFW

For complete listings w/photos visit: www.teasdalerealty.com

TEASDALE-GILL

AUCTION SERVICE, LLC

6660 Hwy. E, Shullsburg, WI • (608) 965-3558

Taste Of The Tri-County, October 22, 2019

21⁄4 cups flour 1 tsp. baking soda 1 ⁄3 cup butterscotch chips 1 ⁄3 cup white chips 1 ⁄3 cup pecan pieces

Mix well butter, sugars, eggs, vanilla and pudding. Add flour, baking soda. Stir in chips and nuts. Roll into balls. Bake at 350°F. about 10 minutes.

LuAnn Wagner, Lancaster, WI

TEASDALE-GILL AUCTION SERVICE, LLC • • • •

Two 9 inch pastry shells, baked 1 can blueberry pie filling

Club • Bar • Grill

110 E. Mineral Street, Platteville, WI 608-348-8883

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❖ 18 ❖

adno=108966

1 pkg. white cake mix, prepared according to package directions (or use your own white cake) 1 stick (1⁄2 cup) butter, melted 1 ⁄2 cup brown sugar 1 Tbsp. ground cinnamon 1 tsp. vanilla

Banana Blueberry Pie

1

Grant, Iowa, Lafayette Shopping News

Make Some Dough

Really. It’s that easy.

Named the best employer of 2017, 2018 and 2019 in Iowa County.

We have the job you're looking for.

We have excellent entry level and skilled manufacturing job opportunities.

Emission Solutions To view openings and apply online go to:

careers.cummins.com Call or text 608-425-0624

to schedule an interview after you’ve completed your online application.

856 FAIR STREET • MINERAL POINT, WI adno=108937

Taste Of The Tri-County, October 22, 2019

❖ 19 ❖

Grant, Iowa, Lafayette Shopping News

Exceptional healthcare for women

Dr. Barbara Hostetler, OB/GYN

Dr. Timothy Raichle, OB/GYN

Dr. Maria Sandgren, OB/GYN

OB/GYN Clinic 608.930.7115

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Dr. Jenifer Dankyi, OB/GYN

uplandhillshealth.org • 608.930.8000 • Dodgeville Taste Of The Tri-County, October 22, 2019

❖ 20 ❖

Grant, Iowa, Lafayette Shopping News