Holiday Cookbook by The Southern Illinoisan

The Southern Illinoisan hosts

Holiday Recipe contest BY MARILYN HALSTEAD THE SOUTHERN

You owe yourself a visit to Lee’s

Find all your Holiday Needs Here! • Country Home Decor, • Quilting and Fabric Braided Rugs Department & Chairpads • Woodwick & Soy • Snowmen, Santas, Scentsation Candles Christmas Decorations, • Toys, Puzzles, Alpine Trees Ertl Tractors • Gift Certificates

• Fresh Bulk Candy in Old Fashion Flavors Bon Bons, Cream Drops, Peanut Brittle, Orange Slices

Judges Charlotte Goetz and Wilma Westerfield had a tough job Nov. 6 determing winners in the 2010 Holiday Recipe Contest. Westerfield told the contestants this was the best group of dishes for our Holiday Recipe Contest. The recipes showcased a variety of quality dishes from the more than 200 recipes submitted for the contest. Our judges, family and consumer sciences teachers, both have served on the state board for FCCCLA. Westerfield is a current board member and retired from Elverado High School. Goetz teaches at Trico High School and is a past board member. Contestants were chosen by a committee of employees of The Southern Illinoisan. They came from all over Southern Illinois. This is our first year for a young cooks category. Kaleigh, Hannah and Callie did an excellent job of preparing their dishes. Our prize sponsor this

ALAN ROGERS / THE SOUTHERN

Sherry Stewart of Marion carries her cookies to be judged at The Southern Illinoisan's Holiday Recipe Contest on Nov. 6.

year was Dillard’s in the Illinois Centre Mall. Grand prize, a Kitchen Aid mixer, went to Dorothy Stone. Other prizes included a chip and dip set for appetizers, bread tray for breads, a square baker for entrees, a Christmas bowl for side dishes, an electric cookie press for cookies, a baking set for desserts and a children’s cooking kit for young cooks. Other contestants included: Appetizers — Kathy Neff of Marion and Tracy Dalton of Vienna. Breads — Alice Hunt of Benton, Donna Henderson of Anna and

Kathy Williams of Harrisburg. Cookies — Sherry Stewart of Marion and Martha Freeman of Pinckneyville. Desserts — Virgil Diel of West Frankfort and Janet Busby of Mount Vernon. Entrees — Corrie Ralls of Anna and Beth Wingerter of Chester. Salads — Laura Ebersohl of Herrin and Marty Thornton of Herrin. Side Dishes — Amanda Smith of Jonesboro and Marjorie Lampe of Campbell Hill. Young Cooks — Kaleigh Pressler of Anna and Hannah Howell of Freeman Spur.

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Page 2 Friday, November 19, 2010 The Southern Illinoisan Holiday Cookbook

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• Bob Williams , publisher bob.williams@thesouthern.com

• To subscribe: Call 618-351-5000 from Carbondale, Murphysboro and DeSoto; 618-997-

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Fresh Strawberry Salsa and Pita Chips wins in appetizers BY STEPHEN RICKERL

Fresh Strawberry Salsa and Pita Chips

THE SOUTHERN

Marietta Briddick didn’t start cooking until she got married 51 years ago. She said she Briddick worked, and her mother did all the cooking, but once she was married she learned to cook. Briddick has since published two cookbooks: “Recipes from Marietta’s Kitchen” and “More Recipes from Marietta’s Kitchen.” She said a third cookbook is in the works. Briddick is a past grand prize winner and has won also won first prizes in the Holiday Recipe contest. She won the appetizers category this year with her entry Fresh Strawberry Salsa and pita chips. Briddick said she got the recipe online, from Paula Deen, a cook she is a fan of and identifies with.

Strawberry Salsa 3 cups chopped fresh strawberries 1/2 cup minced yellow bell pepper 1/2 cup minced green bell pepper 1/2 cup minced red bell pepper 1/2 cup minced green onions 2 jalapenos, seeded and minced 2 tablespoons chopped, minced fresh parsley 1 tablespoon extra-virgin olive oil 1 tablespoon fresh lime juice 1 tablespoon white balsamic vinegar 1/2 teaspoon sugar 1/2 teaspoon garlic powder 1/4 teaspoon salt In a large bowl, combine strawberries, pepper, green onion and jalapenos. In a small bowl, whisk together olive oil, lime juice, vinegar, sugar, garlic powder and salt. Add to strawberry mixture, tossing gently to combine.

dressing mix thinly sliced Italian tomatoes

Bean Dip 1 can chili beans 8-ounce package of cream cheese 8-ounce container of sour cream 1 bunch chopped green onions 2 cups shredded cheddar cheese 1 cup shredded monterey cheese Mix chili beans, cream cheese, sour cream, green onion and cheeses. Place in 9x13 inch baking pan. Cook until bubbly at 350 degrees. Serve with tortilla chips.

Mix together cheeses, egg, bacon and green pepper. Spoon mixture into Scoops, placed on cookie sheet. Fill each about 1/2 full. Bake in preheated 350 oven about 10 minutes until puffed and slightly browned. Remove from oven and cool. Before serving: Mix together sour cream and dressing mix. Place in zip lock plastic quart size bag, snip off end and squeeze about 1/2 teaspoon mixture on each appetizer. Top with thin slice tomato. ALICE HUNT BENTON

KATHY WILLIAMS HARRISBURG

Cheese Baskets

Cheesy Bread Bowl

1/2 bag Scoops corn chips 8-ounce package of cream cheese 1 egg 1 cup finely shredded cheddar cheese 2 tablespoons real bacon bits 1/4 cup finely diced green pepper 1 cup sour cream 1 package dry ranch salad

Dip: 8 ounces Colby jack cheese, shredded 16 ounces crisp, fresh bacon bits 1 cup Parmesan cheese, shredded or grated 1 1/2 cups mayonnaise 1/2 cup chopped onion 4 cloves garlic, minced 1 round loaf bread (20 to 26 ounces)

Cover and chill. Serve with pita chips. Yields: 10-12 servings

House Seasoning 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix the ingredients together. Keep in a sealed jar or container. Also good on meats and vegetables.

Pita Chips 1 12-ounce package pita bread, split 6 tablespoons butter, melted 1 1/2 teaspoon house seasoning Preheat oven to 400 degrees. Lightly grease two baking sheets. Cut pita bread rounds in half cross wide. Cut each half into three triangles. Place pita triangles on prepared baking sheet. Brush each with

Topping: 1 bag Seneca Onions 1/2 package ranch dressing mix 1 tablespoon dry chives 1 tablespoon oil Fry bacon into crisp bits. Shred/grate cheese. Chop onion and mince garlic. Hollow out bread, reserving torn pieces. (Cut into the bread making the top crust cut to look like a football.) Mix together bacon, cheeses, mayo, onion and garlic. Spoon into bread. Place on an ungreased baking sheet and bake 350 degrees for 45 minutes. While baking, prepare topping. Cut open the Seneca Onions bag and pour in 1/2 package ranch dressing mix, chives and oil. Close bag and shake. When dip is finished, pull out of oven and top with 1/2 bag of onions (reserve the rest as a side to snack on or add on top of the dip half way through) Serve with the torn bread, apples and pretzels. You can cut the shape into a pumpkin or just a circle. SUSAN BUETOW DU QUOIN

ALAN ROGERS / THE SOUTHERN

melted butter. Sprinkle evenly with house seasoning. Bake for 8 minutes, or until golden brown. Cool completely. MARIETTA BRIDDICK ELDORADO

Cheesy Nacho Dip 2 pounds Velveeta cubed 1 pound ground beef, cooked and drained 1 8 ounces block of cream cheese 1 stick butter 1 small jar salsa 1 bag tortilla chips Brown and drain ground beef. In a crockpot cube the Velveeta. Cube the cream cheese so it will melt well. Slice the stick of butter. Add the salsa. Add the ground beef. Cook on low heat until well melted. Serve with tortilla chips. JODI REYLING DAHLGREN

Cottage Cheese Sticks 1 cup flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 1/2 teaspoons celery seed 1 teaspoon caraway seed 6 tablespoons butter 1/2 cup creamed cottage cheese. 1 tablespoon milk Preheat oven to 425 degrees. Lightly grease 2 cookie sheets. Sift flour with salt and baking powder. Stir in celery and caraway seed. Cut butter into mixture. Combine cottage cheese and milk. Add to the flour mixture stirring to form a soft dough. On a lightly floured surface, divide dough into 12 parts. With palms, roll each part in pencil thin strips about 14 inches long. Cut in half. Bake 10 to 12 minutes or until golden. Remove to wire rack and cool. Makes 24. AMY OXFORD HARRISBURG

The Southern Illinoisan Holiday Cookbook Friday, November 19, 2010 Page 3

Creamy Pumpkin Soup

Dr. Pepper Cheese Ball

1 small can cooked pumpkin 1 to 1 1/2 teaspoons cinnamon 1 to 1 1/2 teaspoons dry ginger Cloves, pinch 3 cups fat free half and half 1/4 to 1/4 cup brown sugar, packed Salt, to taste

1/2 pound processed American cheese 3 ounces cream cheese 4 tablespoons Dr. Pepper 2 teaspoons lemon juice 1/2 teaspoon salt 1/4 teaspoon minced garlic 1/8 teaspoon crushed red pepper flakes 1/2 cup chopped pecans

Mix all ingredients except brown sugar together in large sauce pan over low - medium temperature. Continue to simmer on low. Add brown sugar and continue to simmer. The mixture should be thick enough to coat the back of a spoon. **Alternatives: Sweet potatoes, carrots, butternut squash. For a vegetarian version, substitute vegetable broth for fat free half and half. For a richer, fatter version, substitute whole milk or heavy cream for the fat free half and half. You may also leave out as much of the brown sugar as youâ&#x20AC;&#x2122;d like to suit your taste. LAURA EBERSOHL HERRIN

Cucumber Sandwiches 1 8 ounce package cream cheese, softened 3 tablespoons mayonnaise 1 package dry mix ranch dressing Mix all ingredients together. Spread onto slices of cocktail rye bread. Add one slice of cucumber (sliced about 1/4-inch thick) on top. Sprinkle with dill. Chill until ready to serve. JEAN ALSTAT DESOTO

Place cheeses in large bowl or electric mixer; mix until blended. Add Dr. Pepper and mix until light and fluffy. Add remaining ingredients and mix until blended. Shape into 2 balls and chill for 20 minutes. Place in a plastic bag and chill thoroughly. Serve with a cheese knife for spreading on crackers. AMY OXFORD HARRISBURG

10 ounces frozen chopped spinach, cooked, well drained 1/2 cup shredded mozzarella cheese 1/3 cup cream cheese, softened 1 tablespoon parmesan cheese 1 tablespoon chopped onion 1/4 teaspoon garlic powder 24 slices shaved turkey breast Heat oven 350 degrees. Mix all ingredients except turkey. Place one slice turkey in each of 24 mini muffin pan. Fill each with 1 and 1/2 teaspoon of spinach mixture. Bake 15 minutes or until heated through. Serve warm. KATHY NEFF MARION

Favorite Crunchies 16-ounce box Quaker Oatmeal Squares 8 ounces small pretzels 4 cups unsalted nuts (pecans, walnuts, almonds, and cashews, or your favorite) 1 cup butter, melted 1 tablespoon seasoned salt 3 tablspoons worcestershire sauce Mix butter, salt and worcestershire sauce. Pour over the cereal, pretzels and nuts. Mix well. Place on two 15x10 pans with sides. Bake for 60 minutes at 250 degrees; stirring every 10 minutes. Cool on paper towels. Store in air tight container. DIANE GUALDONI JOHNSTON CITY

Donâ&#x20AC;&#x2122;t Ask Dip

Glazed Pecans

3 (8 ounce) packages cream cheese 10 1/2 ounce can tomato soup (do not dilute) 1 cup mayonnaise 3 1/2 ounce box lemon Jell-O gelatin (4 serving size, do not add water) 1 cup onion, finely chopped 1 cup celery, finely chopped 1 cup pecans, finely chopped

2 cups pecan halves 1/2 cup sugar 2 tablespoons butter or margarine 1/2 teaspoon vanilla

Mix all ingredients together and leave in refrigerator overnight to blend flavors. Serve with raw veggies or crackers.

Mini Florentine Cups

Line a baking sheet with foil. Butter the foil. In an electric skillet, combine nuts, sugar and butter. Cook over medium heat for 4 minutes. Stir in vanilla. Spread onto prepared baking sheet. Cool in clusters. Store tightly covered. MARTY THORNTON HERRIN

AMY OXFORD HARRISBURG

ALAN ROGERS / THE SOUTHERN

Mini Florentine Cups

Mexi Rolls

Mozzarella Sticks

3 8 ounce packages cream cheese softened 8 ounce package taco cheese 30 tortillas 1 cup salsa 1 package fiesta ranch dry dressing mix If unable to find the fiesta ranch mix you can substitute a dry package of ranch and 1/2 package of taco seasoning.

2 eggs 1 tablespoon water 1 cup dry bread crumbs 2 1/2 teaspoons Italian seasoning 1/2 teaspoon garlic powder 1/8 teaspoon pepper 12 sticks string cheese 3 tablespoons flour 1 tablespoon melted butter or margarine 1 cup heated marinara or spaghetti sauce

Beat cream cheese with salsa and dressing mix. Stir in cheese. Spread enough mixture of cream cheese on a tortilla. Roll tight and chill for at least 4 hours. Slice in 1 inch pinwheels. Can also add a can of green chiles for more of a bite. DONNA HENDERSON ANNA

Mexican Deviled Eggs 5 hard cooked eggs 1/2 cup shredded cheese 1/4 cup mayonnaise 1/4 cup salsa 2 tablespoons sliced green onions 1 tablespoon sour cream salt to taste Mash egg yolks. Add other ingredients. Fill halved egg whites. Serve immediately or chill until served. CAROLYN HAYES ENERGY

Page 4 Friday, November 19, 2010 The Southern Illinoisan Holiday Cookbook

In a small bowl, beat eggs and water. In a plastic bag, combine bread crumbs, seasoning, garlic powder and pepper. Coat cheese sticks in flour, then dip in egg mixture and bread crumb coating. Repeat egg and bread crumb coating. Cover and chill for at least 4 hours or overnight. Place on ungreased baking sheet, drizzle with butter and bake uncovered at 400 degrees for 6 to 8 minutes or until heated through. Allow to stand for 3 to 5 minutes before serving. Use sauce for dipping. ESTHER CRAIG SPARTA

Our

Holiday Gift to you! 7-UP ICING 7-UP POUND CAKE

3 sticks of butter (margarine will not do) 3 cups sugar 5 eggs 3 cups flour 2 teaspoons lemon extract 3/4 cup 7-Up Cream butter and sugar for 20 minutes. Add the eggs, one at a time. Gradually add the flour and beat well, then add lemon extract and 7-Up. Bake 1 1/4 hours at 325 degrees in a well oiled Bundt pan. Cool 8 to 10 minutes, then dust with powdered sugar.

1-800-827-7020 www.pepsimidamerica.com

2 egg whites 3 tablespoons 7-Up 1 cup granulated sugar 1/4 tablespoon cream of tartar Put all ingredients in the top of a double boiler over boiling water. Upper pan should not touch surface of water. Beat with rotary beater until stiff enough to stand in peaks, (about 5 minutes)."

Southern Specialty Mug Barbecue Sauce 1 cup MUG¨ Root Beer • 1 cup ketchup 1/4 cup fresh lemon juice • 1/4 cup orange juice 3 tablespoons Worcestershire sauce 1 1/2 tablespoons (packed) dark brown sugar 1 tablespoon mild-flavored (light) molasses 1 teaspoon liquid smoke 1/2 teaspoon grated lemon peel 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 1/2 teaspoon onion powder

The Southern Illinoisan Holiday Cookbook Friday, November 19, 2010 Page 5

Our Cheese Ball 16-ounce cream cheese, room temperature 16-ounce sharp cheddar cheese, shredded 1 package ranch dressing mix (dry) 1 cup chopped pecans Beat cream cheese by hand until smooth. Add the ranch dressing mix and cheddar cheese, mix well. Chill mixture until firm, about 30 to 45 minutes. Shape into a ball and roll the ball in the pecans to evenly coat. Use all of the nuts. Wrap in plastic and store in refrigerator. Serve with crackers or vegetables. DIANE GUALDONI JOHNSTON CITY

Red Satin Punch 1 quart apple juice 1 quart cranberry juice cocktail 10 cans 7-Up Fill two ice trays with 7-Up and freeze until firm. Mix the juices together and just before serving add remaining 7-Up cans. Pour over 7-Up cubes. Serves 35. MARJORIE LAMPE CAMPBELL HILL

Roasted Asparagus and Proscuito Bundles 1 bundle asparagus, washed and woody stems removed 1/2 pound prosciutto, cut into strips about 4 inches long and 1 inch wide Olive oil Salt Pepper Shredded parmesan cheese Blanch asparagus in boiling salted water for about 1 minute. Immediately place asparagus in ice water bath to stop the cooking process. Dry gently with towel. In shallow dish, drizzle lightly with olive oil, salt, pepper and shredded parmesan cheese. Place 2 to 3 spears in bundle and wrap with prosciutto. Roast in oven at 350 degrees for about 10 to 12 minutes. Can blanch the asparagus 1 day ahead and assemble and roast prior to serving. Can be served warm or chilled. LAURA EBERSOHL HERRIN

Sausage-Potato Soup 2 pounds sausage (1 mild, 1 hot) 1 medium onion, chopped 2 cans (14.5 ounce) chicken broth 1 package (approx. 30 ounces) frozen shredded hash browns 2 cans condensed cream of chicken soup 1 can condensed cream of celery soup 1 quart half and half Brown sausage and onion, drain excess grease. Add chicken broth and bring to boil. Add hash browns and simmer 15 minutes or until tender. Add the 3 cans of soup, then half and half, stirring slowly to mix. Simmer 30 min. and serve. To serve: Can use bowls and eat or bread bowl and dip french bread. Good additions to recipe are mushrooms or broccoli or use Italian sausage for different flair. TRACY DALTON VIENNA

Rosemary Shiraz Steak Satay 2-5 pounds flat iron steak or other inexpensive cuts of meat 1 bottle Yellowtail Shiraz or Cabernet Sauvignon 3 cloves Fresh Garlic Minced 4 Sprigs Fresh Rosemary Kosher or Sea Salt to taste Fresh Black Pepper to taste Beef Stock or Broth Skewers In stock pot combine 2 cups Beef Stock. Add 1 cup wine bring to boil then reduce heat to simmer. Add salt, pepper, rosemary and garlic, allow to cook for 10 minutes. Turn stove off. Allow mixture to cool down and refrigerate until cold. Now you can slice the steak 3/8 inch to 1/4 inch thick and weave onto skewers. Place in large gallon sizes Ziplock bags and add enough marinade to cover each of the satays and refrigerate for at least 2 hours or overnight. Preheat oven or grill to 350 degrees and cook 5 to 7 minutes. Sprinkle with a touch of kosher salt and pepper. Serve. VIRGIL DIEL WEST FRANKFORT

Shrimp Dip 2 1/2 pounds cooked shrimp, peeled 1/2 green pepper, quartered

ALAN ROGERS / THE SOUTHERN

Sausage-Potato Soup

1/2 large sweet onion, quartered 1 garlic clove 1 3-ounce package cream cheese, softened 3 tablespoons mayonnaise 2 tablespoons lemon juice 1/2 teaspoon salt 1 teaspoon hot sauce Pulse cooked shrimp 4-5 times in processor, until chopped. Transfer to a large bowl. Pulse green pepper, sweet onion and garlic and add to shrimp. Process cream cheese, mayonnaise, lemon juice, salt and hot sauce until fluffy. Stir cream cheese mixture into shrimp mixture. Cover and chill. Garnish, if desired, with cooled, peeled shrimp. Serve with assorted crackers. CAROLYN HAYES ENERGY

Wassail 6 cups tea 6 cups cranberry juice 6 cups apple cider or juice 3 cups orange juice 2 cups sugar 1 1/2 cups lemon juice 2-3 cinnamon sticks 1 teaspoon cloves 1 teaspoon cinnamon 1 teaspoon allspice 1 orange cut into slices 1 apple cut into slices 1-2 lemons, cut into slices Add all of it together in a crock pot. Cook on low for 5 to 6 hours or 2 to 3 hours on high. You can also simmer it on the stove for 1 to 2 hours. SUSAN BUETOW DU QUOIN

Spiced Pumpkin Butter

Zesty Cheesy Crab Dip

2 15 ounce cans pumpkin 1 1/14 maple syrup 1/2 apple juice 2 teaspoon lemon juice 2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 ground nutmeg 1/4 teaspoon salt

1 pound Velveeta Pasteurized Prepared Cheese Product, cut up 1 can (6 1/2 ounces) crabmeat, drained, flaked 1/2 cup chopped green onion 1/2 cup red bell pepper 1/2 cup sour cream 1/8 teaspoon ground red pepper (cayenne)

Place all the ingredients into a crock pot. Place on low, stir occasionally. You can mix this up the night before and place in the refrigerator until ready to plug in.

Mix Velveeta, crabmeat, onions and bell peppers in large microwaveable bowl. Microwave on High 5 minutes or until Velveeta is completely melted, stirring after 3 minutes. Stir in sour cream and ground red pepper. You can also place in a crock pot on high, stirring occasionally then once heated through keep warm on low. Serve with Wheat Thins, assorted cut up fresh vegetables.

Page 6 Friday, November 19, 2010 The Southern Illinoisan Holiday Cookbook

CORRIE RALLS ANNA

In the breads category Overnight Ice Box Rolls wins BY STEPHEN RICKERL THE SOUTHERN

Jodi Reyling found she needed a diverse set of cooking skills. “I’ve got three kids and they’re all picky eaters, so is my husband,” she said. Reyling said she started cooking after she got married and enjoys the satisfaction of seeing her family enjoy her cooking. Reyling won the breads category of

the Holiday Recipe contest with her Overnight Ice Box Rolls. She said she found the recipe 10 years ago and Reyling has adapted it over the years. Reyling said it is the most requested item by her family and they know whether or not they’re getting the genuine article or not. “They can tell if they’re the real ones or not,” Reyling said.

Overnight Icebox Rolls

Aloha French Toast 4 eggs 2 teaspoons vanilla extract 1 tablespoon maple syrup 1 tablespoon plain yogurt 1 tablespoon sugar 1 8-ounce can crushed pineapple, drained 1/4 cup milk 8 slices thick-sliced french bread 4 tablespoons butter or margarine, divided powdered sugar shredded coconut Blend first seven ingredients until smooth. Place bread slices into a large shallow dish. Pour egg mixture over them, turning bread once. Allow mixture to saturate. Preheat griddle or large frying pan over medium heat. Add 1 tablespoon butter or margarine and melt. Add a few slices of bread and cook 6-8 minutes on each side or until golden brown. Place onto a warm platter in a 200 degrees oven to keep warm. Cook remaining slices in 1 tablespoon of butter. Dust with powdered sugar and shredded coconut. Serve immediately. CAROLYN HAYES ENERGY

1 cup water 1/2 cup shortening 1 envelope dry yeast 1/2 cup warm water 1 teaspoon sugar 2 eggs 1/2 cup sugar 1 teaspoon salt 5 cups flour 1/4 cup melted butter

Zucchini Bread Mix 3 eggs (beaten) 1 cup oil 2 cups sugar In a seperate bowl: mix 3 cups flour 3 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon almond extract 3 tablespoons vanilla 1 cup chopped pecans 2 cups grated zucchini (no peels or seeds)

Boil 1 cup water and 1/2 cups shortening for 5 minutes. Cool for 30 minutes. Meanwhile, stir yeast, 1/2 cup warm water, and 1 teaspoon sugar. Let stand. Mix eggs (at room temperature), 1/2 cup sugar, salt and flour. Add the yeast mixture and the shortening mixture. Stir well. Place in a large bowl sprayed with cooking spray and covered with plastic wrap into refrigerator overnight. Roll out dough to 1/4 inch thick. Cut out into rolls. Fold in half and seal the edges. Let rise 1 1/2 hours. Bake at 400 degrees for 15 minutes. Brush tops with melted butter as soon as they come out of the oven.

Mix eggs beaten, 1 cup oil and 2 cups sugar together. Then add the other bowl of ingredients and gently stir. Pour into two greased loaf pans. Bake at 325 degrees for one hour. SUE PETERMAN CARBONDALE

ALAN ROGERS / THE SOUTHERN

Lemon Blueberry Bread

Lemon Blueberry Bread 1/3 cup melted butter 1 cup sugar 3 tablespoons lemon juice (fresh) 2 eggs 1 1/2 cups all purpose flour 1 teaspoon baking powder 1 teaspoon salt 1/2 cup of sour cream 2 tablespoons lemon zest 1/2 cup chopped nuts 1 cup fresh or frozen blueberries Glaze: 1/2 cup of powdered sugar 3 tablespoons lemon juice Beat butter, sugar, lemon juice and eggs. Stir in dry ingredients that have been stirred together in a separate bowl. Add sour cream. Stir until mixed. Add nuts and lemon zest. Fold in blueberries. Pour into 3 small mini loaf pans that have been greased and floured. Bake at 350 degrees for 35 minutes. Cool for 1 hour on cooling racks. Remove from the pans. Mix 1/2 cup of powdered sugar with enough lemon juice to make glaze. Glaze and top with more lemon zest. DONNA HENDERSON ANNA

JODI REYLING DAHLGREN ALAN ROGERS / THE SOUTHERN

Page 7 Friday, November 19, 2010 The Southern Illinoisan Holiday Cookbook

Cranberry-Cheese Bread

Pita Bread

2 cups all purpose flour 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons grated orange peel 2 tablespoons shortening Juice of 1 orange plus enough water to make 3/4 cup 1 egg, beaten 1 1/2 cups shredded cheddar cheese 1 cup fresh or frozen thawed cranberries 3/4 cup chopped walnuts

1 tablespoon yeast 2 cups warm water 1 tablespoon honey 2 teaspoons salt 6 cups all-purpose flour

Preheat oven to 350 degrees. Grease a loaf pan. In bowl combine flour, sugar, baking powder, salt, orange peel. Cut in shortening, add juice and water mix, egg and cheese, then cranberries and walnuts. Blend thoroughly. Turn into pan, level top. Bake 60 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes. Turn onto rack to cool completely. Wrap. For best results, let stand at least 8 hours before slicing. Makes 1 loaf. PAT MOORE BENTON

Mini Cream Cheese Rolls 2 8-ounce cans refrigerated crescent rolls 6 ounces cream cheese, softened 2 tablespoons sugar 1 teaspoon lemon juice 1 cup sifted powder sugar 2 tablespoons milk 1 teaspoon vanilla flavoring Preheat oven to 375 degrees. Unroll crescent rolls and separate each dough portion along center perforation to form eight rectangles; press diagonal perforations to seal. Stir together cream cheese, sugar and lemon juice; spread mixture evenly over one side of each rectangle; roll up jellyroll fashion, starting at long end. Gently cut each log into 6 1-inch thick slices, using a serrated knife. Place rolls in a lightly greased 9x13inch baking pan. Bake at 375 for 15 minutes or until light browned. Meanwhile, combine powdered sugar, milk and vanilla. Drizzle over warm rolls. Yield: 4 dozen mini rolls. DIXIE TERRY GOREVILLE

ALAN ROGERS / THE SOUTHERN

Monkey Bread Muffins

Monkey Bread Muffins 12-ounce can biscuits (10 in a can) 3 tablespoons maple syrup 1/4 cup (1/2 stick) butter, melted 2/3 cup sugar 1 tablespoon ground cinnamon 1/2 cup finely chopped pecans Preheat oven to 375 degrees. Place cupcake liners in a 12-cup muffin pan. With kitchen shears cut each biscuit into 4 pieces, set aside. In a small bowl, combine the maple syrup and melted butter, in a separate bowl, mix the sugar, cinnamon and pecans. Dip each biscuit piece into the maple butter mixture, then roll in the sugar mixture. Place 3 or 4 coated pieces in each muffin cup, pressing down to compact. Bake the muffins for 15 to 17 minutes. Allow to cool in the pan for 5 minutes before removing to wire racks. Serve warm. KATHY WILLIAMS HARRISBURG

Pineapple Upside-Down Muffins 1 package yellow cake mix 1/3 cup melted butter 2/3 cup brown sugar 20 ounces can crushed pineapple in juice Mix cake mix according to package. In jumbo muffin tins, place jumbo muffin cups. Drip 1 tablespoon of melted butter into each cup, 1 heaping tablespoon of brown sugar in each cup, add pineapple, then pour batter into cups until 3/4 full. Bake at 350 degrees for 20 to 25 minutes. AMY OXFORD HARRISBURG

Dissolve yeast in the water, stir in honey. Add salt and flour one cut at a time. Stir until you canâ&#x20AC;&#x2122;t mix the dough any more. Turn dough onto a lightlyfloured countertop. Knead for 10 minutes. Place dough in a buttered bowl, turn to coat all sides and cover with a damp cloth. Let the dough rise for two hours. Punch it down and shape into 10 balls. Let the balls rest for 15 minutes, then shape them into seven-inch rounds. Preheat oven to 450 degrees and bake 10 minutes. Wrap pita bread in a cloth napkin. Serve. MARTY THORNTON HERRIN

Snicker Surprise 1 tube (8 ounces) refrigerated crescent rolls 8 fun-size Snickers candy bars, halved 1/4 cup cream cheese frosting Separate crescent dough into eight triangles; cut each in half, forming two triangles. Place a candy bar half on each triangle. Fold dough over candy and pinch corners together to seal. Place on an ungreased baking sheet. Bake at 375 degrees for 15 to 18 minutes or until golden. Remove to a wire rack. Cut a small hole in the corner of a resealable plastic bag. Fill bag with frosting; pipe over rolls. KATHY WILLIAMS HARRISBURG

Spicy Pumpkin Pancakes

Worldâ&#x20AC;&#x2122;s Best Italian Sausage Bread

Syrup: 1 cup maple flavored syrup 1 tablespoon butter 1/4 cup chopped pecans Pancake: 2 1/2 cups Bisquick 2 tablespoons sugar 1/4 teaspoon cinnamon 1 teaspoon nutmeg 1/4 teaspoon ginger 1 1/4 cups milk 1/3 cup canned pumpkin (not pie mix) 1/4 cup oil 2 eggs

3 loaves frozen bread dough 2 pounds mild Jimmy Dean sausage 1 medium sweet onion 1/2 cup diced mushrooms 1 medium green pepper 1 cup black olives 1 teaspoon oregano 2 cups shredded cheddar cheese 1 cup shredded mozzarella cheese 1/2 cup diced green onions 6 tablespoons parmesan cheese 3 large eggs 1 cup flour

Heat syrup and butter until melted, stirring constantly. Remove from heat. Stir in pecans. Mix all the pancake items. Oil griddle or pan. Cook until edges are dry. Cook other side until golden brown. Serve with cinnamon syrup and whipped cream, if desired. CAROLYN HAYES ENERGY

Sweet Biscuit Wreath 1 can Grands biscuits 2 teaspoons cinnamon 1/2 cup sugar 1 tablespoon pumpkin pie spice Raw sugar 1 egg, beaten 1 /4 cup maple syrup 1 cup powdered sugar Combine sugar, cinnamon and pumpkin pie spice in small bowl. Dredge each biscuit in the spice mixture. Roll out and cut with a cookie cutter. Layer cutouts to form a wreath. Brush with egg wash to cause cutouts to stick to one another. Sprinkle with raw sugar. Bake at 350 degrees for 15 minutes.

Glaze with the following: 1 /4 cup maple syrup 1 cup powdered sugar Wisk together and brush over baked wreath. LAURA EBERSOHL HERRIN

Lay out bread dough approximately one hour to thaw. Put sausage in large skillet, on medium heat. When sausage is almost done, add green pepper, green onion, sweet onion and mushrooms. Cook on medium heat, stirring often. When done, drain grease. Combine all cheese in mixing bowl and set aside. With a rolling pin, flatten one bread dough to approximately 11x14 inches. Lightly flour dough and lay on cookie sheet. Use approximately 1/3 of sausage and lay in center of bread dough. Spread out sausage to four inches wide in center. Top sausage with cheese mixture and add 1/3 of black olives. Begin to close bread dough by taking one side of length and folding over the entire mixture. Then take the other side and do the same, making sure to seal the dough. Pinch sides under loaf and trim extra dough off at the ends. Whip 3 eggs and brush over entire loaf, using 1/3 of eggs. With oven set at 375 degrees, bake approximately 15-20 minutes, or until golden brown. Remove and let cool for 5-10 minutes before serving. Cut into 4 inch sections and fill serving tray for guest. Repeat recipe with other 2 loaves for the same outcome. Serves 6-8 people. DON FALKNOR ENERGY

The Southern Illinoisan Holiday Cookbook Friday, November 19, 2010 Page 8

Peanut Butter Bacon Cookies wins the cookie category

Cheesy Onion Rolls 2 packages yeast, dissolved in 1/2 cup warm water 1/2 cup sugar 1 cup warm milk 1/2 cup very soft butter (not melted) 1 1/2 teaspoons salt 2 eggs 6 + cups flour 2 cups shredded cheese blend 1/2 cup chopped onion 1/4 cup finely chopped chives (optional) 1 1/2 teaspoons garlic powder 4 tablespoons mayonnaise

ALICE HUNT BENTON

THE SOUTHERN

ALAN ROGERS / THE SOUTHERN

In large bowl combine yeast, sugar, milk, butter, salt, eggs and 3 cups flour. Beat for 3 minutes until smooth. Add remaining flour and mix until smooth and elastic and can be kneaded. Knead by hand about 2 minutes and place in bowl to rest and rise until doubled. In a bowl combine cheese, onions, chives and garlic powder. Divide dough in half and roll to about 15x12 inches, spread with half the mayonnaise and sprinkle with half the cheese mixture. Roll up and slice into 12 rolls, place on greased baking sheet and let rise until doubled; repeat with remaining dough. Bake in preheated 375 degree oven for about 25 minutes or until golden brown.

BY STEPHEN RICKERL

Amy Oxford came up with her winning recipe for Peanut Butter Bacon Cookies after attending a party and tasting a unique cookie. She said she knew there was something unique in them but the host told her it was a secret family recipe. After doing some research she said she found a variation of the recipe, tinkered with it, and came up with her own version. “The nuts and the bacon give it a smoky, salty taste,” Oxford said. She said her family used to own a tea room and cooking is a family tradition. “We’re cooks from a long way back,” she said. Oxford has competed in the Holiday Recipe contest in the past and enjoys competing and trying out all the recipes when the book comes out. “It’s just a lot of fin to come and see all the different recipes and the variation of things and getting a sample at the end,” she said. “You always meet new people and there are faces that come back year after year and we pick up where we left off the year before with talking.”

See the recipe on Page 10 Butter Cookies

Cherry Winks

1 cup butter 1 cup vegetable oil 1 cup sugar 1 cup powdered sugar 2 eggs 1 teaspoon vanilla 1 teaspoon almond extract 4 cups flour 1 teaspoon baking soda 1 teaspoon cream of tartar

2 1/4 cups sifted flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup soft butter or margarine 1 cup sugar 2 eggs 2 tablespoons milk 1 teaspoon vanilla flavoring 1 cup chopped nuts 1 cup finely cut, pitted dates 1/3 cup finely cut maraschino cherries 2/3 cup corn flake crumbs 18 maraschino cherries, cut in quarters

Cream together butter, oil, sugar and powdered sugar. Then add eggs, vanilla, almond extract, and dry ingredients. Shape 1 teaspoon dough in a ball and roll in powdered sugar. Press slightly with bottom of glass or fork to flatten. Bake 12 minutes at 375 degrees. Let cool slightly before removing from pan. BRENDA RIDGEWAY PINCKNEYVILLE

Sift together flour, baking powder, baking soda and salt. Blend butter and sugar, add eggs and beat well. Stir in milk and vanilla. Add sifted dry ingredients together with nuts, dates and cut cherries; mix well. Crush corn flakes into fine crumbs. Shape dough into balls, using one level tablespoon dough for each. Roll balls in corn flake crumbs; place on greased baking sheets. Top each cookie with 1/4 maraschino cherry. Bake in 375 preheated oven, about 12 minutes, or until lightly browned. Yield: About 6 dozen cookies, 2 inches in diameter. DIXIE TERRY GOREVILLE

The Southern Illinoisan Holiday Cookbook Friday, November 19, 2010 Page 9

You gotta try these

Peanut Butter Bacon Cookies 1 cup all-natural chunky or smooth peanut butter 1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar) 1 egg 1 teaspoon baking soda About 6 slices of bacon, cooked, cooled and diced

and create a crisscross pattern with a fork. If Oxford you’d like, roll the dough balls in granulated sugar before making the criss-cross pattern. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for five minutes. AMY OXFORD HARRISBURG

ALAN ROGERS / THE SOUTHERN

In a skillet over medium high heat, fry up bacon

until cooked through and let cool on paper towels until cool enough to dice. Dice up and set aside. Preheat oven to 350 degrees. Grease a baking sheet with butter and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Fold in cooked bacon. Roll into large walnut sized balls

Chewy Coconut Cookies 1 1/4 cups all purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 1/2 cup brown sugar 1/2 cup white sugar 1 egg 1/2 teaspoon vanilla or coconut extract 1 1/3 cup shredded coconut 6 ounces milk chocolate 1 teaspoon of Crisco Combine flour, soda and salt. Set aside. Cream butter and sugars, beat in egg and extract. Stir in flour mixture and then coconut. Drop 3 inches apart on cookie sheet. Bake 8 to 10 minutes. Cool on wire rack. Melt milk chocolate and Crisco in microwave on half power until smooth. Drizzle over cookies with a fork. Let glaze set up and store in airtight container. DONNA HENDERSON ANNA

Chocolate Mexican Wedding Cakes

Chocolate and Coffee and Toffee Cookies

3/4 cup brown sugar, packed 3/4 cup butter, softened 3 1-ounce squares unsweetened chocolate, melted 1 teaspoon vanilla 2 cups flour 1/2 teaspoon salt 1 cup nuts, finely chopped powdered sugar, for rolling

1 cup butter 1 cup sugar 3/4 cup light brown sugar 1 tablespoon corn syrup 1 teaspoon vanilla extract 2 large eggs 1 3/4 cups all purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons kosher salt 1 1/2 cups of a mix of semi-sweet chocolate chips and toffee bits 1 1/2 cups of regular Lays potato chips (crushed) 1 tablespoon fresh coffee grounds

Preheat oven to 350 degrees. Combine sugar and butter. Beat until smooth. Add melted chocolate. Beat until well mixed. Fold in flour, vanilla and salt. Add chopped nuts. Roll into 1-inch balls. Bake 2 inches apart, on parchment lined baking sheet, for 8 to 10 minutes. Let sit 5 minutes. Remove to rack. When cool, roll in powdered sugar or cocoa powder. Roll twice in powdered sugar if desired. JAN ALLEN MAKANDA

In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2 to 3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula. On a lower speed, add eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size. When time is up, on a lower speed, add the flour, baking powder, baking soda, and salt. Mix 45 to 60 seconds just until your dough comes together and all remnants of dry ingredients have incorporated. Do not

Page 10 Friday, November 19, 2010 The Southern Illinoisan Holiday Cookbook

walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula. On same low speed, add in the hodgepodge of chocolate chips and toffee bits and mix for 30 to 45 seconds until they evenly mix into the dough. Add in the crushed potato chips and coffee grounds, paddling again on low speed until they are just incorporated. This last step can also be done with a spatula. Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week. Don’t bake your cookies from room temperature or they will not hold their shape. Using a large cookie scoop, portion chilled cookie dough onto a parchment lined sheetpan. Heat the conventional oven to 400 degrees (350 degrees in a convection oven). When the oven reads 400 degrees, arrange your chilled cookie dough balls on a parchment or silpat-lined sheetpan a minimum of 4 inches apart in any direction. Bake 9 to 11 minutes. While in the oven, the cookies will puff, crackle and spread. At 9 minutes the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don’t match up and your cookies stills seem pale and doughy on the surface. Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage. At room temperature, cookies will keep fresh 5 days. In the freezer, cookies will keep fresh 1 month. FRAN BECQUE CARBONDALE

Christmas Maple Pecan Cookies 3 cups old-fashioned oats 1 cup shredded coconut 2 2/3 cups flour 1 teaspoon salt 1 teaspoon cinnamon 2 cups light brown sugar 1 cup butter 1/2 cup maple syrup 2 tablespoons light corn syrup 2 teaspoons baking soda 1/4 cup boiling water 1 teaspoon maple or vanilla extract 2 cups chopped toasted pecans Preheat oven to 300. Position racks in the upper and lower third of oven. Mix oats, flour, coconut, salt, cinnamon and brown sugar. Add butter, maple syrup and corn syrup that has been heated to melt butter. Combine baking soda & boiling water, stirring to dissolve. Add to maple syrup mixture, stirring well. Add maple extract, combine with dry ingredients, add pecans. Roll in 1/4 cup size balls on baking sheets, three inches apart. Bake 18 to 20 minutes. Makes about 2 1/2 dozen. MARJORIE LAMPE CAMPBELL HILL

Gooey Brownies Brownies: 1 box German Chocolate cake mix 1/2 cup butter, melted and cooled 1 egg 1 cup chopped nuts Topping: 1 8-ounce package cream cheese, softened 2 eggs 1 teaspoon vanilla 4 1/2 cups confectioner’s sugar Preheat oven to 350 degrees. For brownies, mix all ingredients and spread in greased 9x13 pan. For topping, beat all ingredients and pour over brownie batter. Bake 40 minutes, or until cheese topping turns lightly golden. Do not overbake. Remove from oven and cool before cutting into bars. Topping will remain gooey. CAROLYN HAYES ENERGY

Church Window Cookies

Crispie Treats

Potato Flake Cookies

Pumpkin Polka Dots

1/2 cup margarine 12 ounces chocolate chips, semi-sweet 1 (10 ounces) package colored mini marshmallows 7 ounces coconut

1 package chocolate or white almond bark 1/2 cup peanut butter 4 cups rice crispies 2 cups miniature marshmallows

2 sticks butter, room temperature 1 cup sugar 1 cup light brown sugar 1 egg 1/2 teaspoon salt 2 teaspoons vanilla extract 1 teaspoon baking powder 2 cups all-purpose flour 1 1/2 cups Idahoan potato flakes

1 1/4 cup Splenda 1/2 stick butter or margarine (softened) 3 tablespoons light molasses 1 cup canned pumpkin 1 egg 1 1/2 cups all purpose flour 1 1/2 teaspoons vanilla 1 teaspoon baking powder 1 1/4 teaspoons ground cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup mini semi-sweet chocolate chips or raisins or cranberries

This works best with the colored marshmallows. If you can’t find them you can use the white. Melt margarine and chips. Remove from heat. Add marshmallows and coconut. Form into 2 rolls. Roll each roll up on wax paper. Refrigerate overnight. Slice into 1/4 to 1/2 inch slices. SUSAN BUETOW DU QUOIN

Chunky Chocolate Gobs 3/4 cup unsalted butter, softened 1/3 cup butter-flavored shortening 1 cup granulated sugar 2/3 cup firmly packed dark brown sugar 2 large eggs 2 teaspoon vanilla extract 2 cups all-purpose flour 2/3 cup unsweetened cocoa 1 teaspoon baking soda 1/4 teaspoon salt 2 cups cream-filled chocolate sandwich cookies, coarsely chopped (16 cookies) 3 (1.75 ounces) Mounds bars, chilled and chopped 1 to 2 cups semisweet chocolate morsels Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating until light and fluffy. And eggs and vanilla, beating until blended. Combine flour and next 3 ingredients: gradually add to butter mixture, beating until blended. Stir in cookies, candy bars, and desired amount of chocolate morsels. Chill dough 30 minutes. Drop dough by 1/4 cupfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350 degrees for 10 to 12 minutes or until barely set. Cool on baking sheets 10 minutes. Transfer to wire racks to cool completely. Yield about 2 1/2 dozen. SHERRY REUTER PINCKNEYVILLE

Microwave almond bark and peanut butter for 1-2 minutes. Remove and stir until smooth. Add in rice crispies and marshmallows. Stir, will be thick. Use wooden spoon to put in 9x13 pan. Smooth out evenly. Score treats. Can chill in refrigerator or leave out. CAROLYN HAYES ENERGY

Oreo Bon Bons 1 small package Oreos, crushed 1 8 ounce package cream cheese 1 12 ounce package white chocolate chips Mix Oreos and cream cheese together, with blender or mixer. Roll into balls, then chill 1 hour. Melt white chocolate, then dip balls into the melted chocolate. Allow to harden on waxed paper. Makes 25. BRENDA RIDGEWAY PINCKNEYVILLE

Edith’s Pineapple Drop Cookies 3/4 cup butter 1 teaspoon salt 1 teaspoon vanilla 1 cup brown sugar 1 egg beaten 2 cups all purpose flour 2 1/2 teaspoons baking powder 1 cup quick oats 1 cup nuts 1 cup crushed pineapple with juice Mix butter, salt, vanilla, and brown sugar until creamy. Add beaten egg. Slowly mix flour, oats, baking powder into creamy mix. Hand stir in pineapple with juice and nuts to prevent breaking pineapple. Drop by teaspoonfuls onto a greased cookie sheet. Bake 15 to 18 min at 350 degrees. CORRIE RALLS ANNA

Preheat oven to 350 degrees. In a medium bowl, mix together butter, sugar, brown sugar, egg, salt, vanilla extract, baking powder, flour and potato flakes. Don’t over mix, as this will cause the cookies to be very flat. Take a tablespoon of mixture and roll into ball. Dip and coat in sugar. Flatten onto an ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Let cool and enjoy. AMANDA SMITH JONESBORO

Payday Cookie Bar 1 box yellow cake mix 1/3 cup butter 1 egg 3 cups miniature marshmallows Mix together and pat into 9x13 inch greased pan. Bake at 350 degrees for 12 to 15 minutes. Spread 3 cups miniature marshmallows on cake mixture as soon as it comes out of the oven.

2/3 cup corn syrup 1/4 cup butter 12 ounces peanut butter chips 2 teaspoons vanilla Combine in saucepan and heat until smooth. When chips are melted, add 2 cups Rice Krispies and 2 cups salted peanuts. Mix well and spread over cooled marshmallows. Cool and cut into squares. KATHY WILLIAMS HARRISBURG

Beat Splenda, butter and molasses until well combined. Mix in pumpkin, egg and vanilla until blended. Gradually stir in flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips/raisins/cranberries. Drop by teaspoons onto baking sheet sprayed with nonstick cooking spray. Bake in preheated 350 degree oven 11 to 13 minutes. Remove from baking sheet and place on cooling rack. Store at room in an airtight container for up to one week. CORRIE RALLS ANNA

Pumpkin Cookies 1 cup granulated sugar 1 cup margarine 1 cup canned pumpkin 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 egg 1 cup chopped dates 1/2 cup chopped nuts 1 teaspoon vanilla 2 cups powdered sugar 4 tablespoons margarine, softened Orange juice Mix all ingredients together and drop from spoon onto greased cookie sheet. Bake at 350 degrees, 10 to 15 minutes. Cool and frost with 2 cups powdered sugar, 4 tablespoons margarine, softened and orange juice, to make mixture spreadable Yields: Approximately 60 cookies LAURA EBERSOHL HERRIN

The Southern Illinoisan Holiday Cookbook Friday, November 19, 2010 Page 11

Snapping Turtles

Rocks

6 tablespoons butter or margarine 1/2 cup shortening 2/3 cup packed brown sugar 1 egg 1 teaspoon vanilla 1 1/2 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder Pecan halves Sssorted candy 1 16-ounce package semi-sweet chocolate pieces

6 cups all purpose flour 1 1/2 cups shortening 3 cups brown sugar 5 eggs 1 teaspoon vanilla 2 teaspoon baking soda dissolved in 1 cup hot water

In a large mixing bowl, beat butter or margarine and shortening with electric mixer on medium speed for 30 seconds. Add brown sugar and beat until fuffy. Add egg and vanilla. Beat well. Stir together flour, baking soda, baking powder and salt. Gradually add flour mixture to butter mixture, beating well. Cover and chill in refrigerator about 1 hour. Turn oven to 325 degrees. Shape dough into 1 inch balls. Press a peanut M & M into each ball and make a turtle. For feet, arrange on ungreased cookie sheets groups of 4 pecan halves so their ends touch; space groups 2 inches apart. Put a ball of candy-stuffed dough atop each group of pecan halves. Bake for 15 minutes. Let cool on cookies sheets. With a pancake turner, lift cookies onto a cooling rack to finish cooling. In a sauce pan, melt semisweet chocolate pieces. Spread atop the cookies. Store in refrigerator. MARTY THORNTON HERRIN

Raisin Crunch Cookies 1/2 cup butter 1/2 cup granulated sugar 3/4 cup brown sugar 1 egg 1 1/4 cup flour 1/2 cup quick oats 1 cup raisin bran cereal 1 teaspoon baking powder 1 teaspoon baking soda 1 1/4 cup coconut 1/2 cup raisins 1 teaspoon vanilla Chopped nuts, if desired Preheat oven to 350 degrees. Mix flour, baking powder, baking soda and oats; set aside. Beat butter and sugars until fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating well. Add cereal, coconut and raisins. Stir until well blended. Drop teaspoonfuls, two inches apart, onto ungreased baking sheet. Bake 14 to 16 minutes, until lightly browned. Cool four minutes. Remove to rack.

2 teaspoon cinnamon 1 teaspoon allspice 1/2 teaspoon cloves 1/2 teaspoon salt 2 cups chopped walnuts 2 cups chopped dates

Sift flour, cinnamon, allspice, cloves and salt together and set aside. In a large bowl mix with an electric mixer at medium speed, shortening, brown sugar, vanilla and eggs until smooth and fluffy. Add baking soda mixture. With a wooden spoon, stir in flour mixture.Then add nuts and dates.Preheat oven to 375 degree. Drop by heaping teaspoon on greased cookie sheets. Bake for 12 minutes. Makes over 6 dozen This recipe was made by my mother and her mother and I am 66 years old. My family has always made them at Christmas. The name does not sound like Christmas, as a matter of fact a rock is not something you normally would want to eat. In this case, it is an exception. SHERRY STEWART MARION

ALAN ROGERS / THE SOUTHERN

Rocks

Santaâ&#x20AC;&#x2122;s Surprises

Sugar Plums

Traveling Cookies

2 sticks butter (softened) 1 cup creamy peanut butter 1 cup light brown sugar 1 cup sugar 2 eggs 1 teaspoon vanilla 3 1/2 cups all purpose flour (sifted) 1 teaspoon baking soda 1/2 teaspoon salt 1 bag Snickers miniatures Chocolate for drizzling

1/2 cup dried cherries 1/2 cup dried apricots 1/2 cup white chocolate chips 1/2 cup walnuts 1 tablespoon orange juice Granulated sugar

1/2 cup sweet butter 3/4 cup granulated sugar 1 whole egg plus 1 egg yolk 1 2/3 cups all-purpose flour 1/2 teaspoon baking soda 1/2 cup chopped walnuts 1/2 cup raisins, optional 1/2 teaspoon nutmeg Sugar and cinnamon mixture: 1/2 cup sugar and 1 teaspoon cinnamon

Combine the butter, peanut butter, and sugars using a mixer on a medium to low speed until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, baking soda and salt. Cover and chill dough for 2 to 3 hours. Unwrap all Snickers. Remove dough from refrigerator. Divide into 1 tablespoon pieces and flatten. Place a Snickers miniatures in the center of each piece of dough. Form the dough into a ball around each Snickers. Place on a greased cookie sheet and bake at 325 degrees for 10 to 12 minutes. Let cookies cool on baking rack or wax paper. Drizzle melted chocolate over the top of each cookie. SHERRY REUTER PINCKNEYVILLE

JAN ALLEN MAKANDA

Page 12 Friday, November 19, 2010 The Southern Illinoisan Holiday Cookbook

In food processor, pulse cherries, apricots, white chocolate chips, and nuts to chop coarsely. Add 1 tablespoon orange juice and pulse until mixture holds together. Roll into balls and roll in granulated sugar. Makes 36 Sugar Plums LAURA EBERSOHL HERRIN

Southern Snowflakes 1 box vanilla wafer cookies, crushed 3 tablespoons orange marmalade 5 tablespoons white corn syrup 2 tablespoons orange juice concentrate Coconut Mix together crushed wafer cookies, orange marmalade, corn syrup and orange juice concentrate. Roll into small balls and roll in coconut. LAURA EBERSOHL HERRIN

Cream butter and sugar. Beat in egg and egg yolk. Sift flour with baking soda and nutmeg,mix into batter. Fold in nuts and raisins, if using. Drop from a teaspoon two inches apart on a buttered cookie sheet. Sprinkle with a mixture of cinnamon and sugar. Bake in preheated 375 oven for 10 to 12 minutes. Yield: About 5 dozen. DIXIE TERRY GOREVILLE

Toffee Saltines Saltine Crackers 1 cup oleo 1 cup firmly packed brown sugar 2 teaspoons vanilla extract Large bag of chocolate chips Chopped nuts Line a cookie sheet with aluminum foil and spray with Pam. Melt 1 cup oleo in a saucepan. Add 1 cup firmly packed brown sugar. Heat to a rolling boil and then cook about 3 minutes stirring constantly. Remove from heat and add

2 teaspoons vanilla extract. Pour over crackers and place in a 350 degree oven for 10 to 15 minutes or until the caramel mixture begins to bubble. Remove from oven. Pour 1 large bag of chocolate chips on top of the caramel mixture. Allow to melt and then spread evenly over all. Sprinkle with chopped nuts. Let cool. MARILYN WHITE METROPOLIS

Orange Oatmeal Cookies 1 cup shortening 2 cups brown sugar 2 eggs 2 tablespoons orange rine 3 tablespoons orange juice 2 cups flour 1 teaspoon baking soda 3/4 teaspoon salt 2 cups rolled oats, uncooked 1/2 cup nut meats

Eva’s Turtle Cheese Cake

wins the desserts category and the Grand Prize BY STEPHEN RICKERL THE SOUTHERN

Cream shortening and shortening. Beat in eggs. Add orange rine and juice. Sift together flour, baking soda and salt. Add to creamed mixture. Add rolled oats and nuts; mix until blended. Drop by teaspoons on greased baking sheet. Bake at 350 degrees for 10 to 12 minutes.

MARTHA FREEMAN ALAN ROGERS / THE SOUTHERN PINCKNEYVILLE Orange Oatmeal Cookies

Dorothy Stone’s winning dessert that took the grand prize in the Holiday Recipe contest was inspired with the help of her sister. Stone said she and her sisters have been baking since they were children in 4-H. Stone said her winning recipe Eva’s Turtle Cheese

Cake is a recipe she made for her sister Eva. She said she and her sisters always liked turtle cheese cakes, but it was a heavier dessert. She said her winning recipe was adapted to be a lighter dessert. Stone said she enjoys cooking and baking for family and often takes dishes to work for her co-workers. “I’m called the cake lady at work,” she joked.

For winning the grand prize, Stone was awarded a Kitchen Aid stand mixer. “I’m going to tell you I cried,” Stone she said. “I was really excited because I really needed a new mixer, mine had had it.”

See the recipe on Page 14

Unbelievable Chocolate Chip Cookies 2 1/4 cups flour 1 teaspoon baking soda 1 cup margarine, softened 1/4 cup sugar 3/4 cup brown sugar, packed

1 teaspoon vanilla 3 1/2 ounce package vanilla instant pudding 2 eggs 1 package of chocolate chips

Combine flour and baking soda. Set aside. Combine margarine, sugars, vanilla and pudding mix in a large bowl. Beat until smooth and creamy. Beat in the eggs. Gradually add flour mixture. Stir in chocolate chips. Drop by heaping teaspoonfuls about 2 inches apart on ungreased cookie sheet. Bake 9 to 9 1/2 minutes at 375 degrees until cookies are turning golden. Yields about 4 dozen cookies. JODI REYLING DAHLGREN

Zucchini Cookies 2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 cup (1 stick) butter, softened 1 cup granulated sugar

1 egg, beaten 1 cup grated zucchini 1 cup golden raisins 1 cup chopped pecans 1 cup semisweet chocolate chips

Preheat oven to 350 degrees, grease 2 nonstick baking sheets. Combine flour, baking soda, cinnamon and salt in a medium bowl. Combine butter and sugar in a large bowl and beat with a mixer at medium-high speed until light and fluffly. Add egg, beat well. Gradually add flour mixture, beat until smooth. The dough will be stiff. Stir in remaining ingredients. Drop by heaping teaspoon 2 inches apart onto baking sheets. Bake 13 to 15 minutes until light brown. Do not overbake. Place baking sheets on wire racks to cool 2 minutes. Remove cookies and cool completely on wire racks. Makes about 4 dozen cookies. PAT MOORE BENTON

Apple-Pecan Cheesecake

Banana Nut Bars

1 1/2 cups Honey Maid graham cracker crumbs 1 cup (1/2 stick) butter, melted 2 tablespoons brown sugar 4 packages (8-ounces each) Philadelphia Cream Cheese softened 1 1/2 cups packed brown sugar, divided 1 teaspoon vanilla 1 cup Breakstones or Knudsen Sour Cream 4 eggs 3 apples, peeled, chopped 3/4 cup Planters chopped pecans 1 teaspoon ground cinnamon

1 cup butter 1/2 cup water 1 1/2 cups sugar 1/2 cup brown sugar 1 cup mashed ripe bananas or 2 medium 1/2 cup buttermilk 2 eggs 1 teaspoon vanilla 2 cups all purpose flour 1 teaspoon baking soda 1/2 cup chopped pecans or walnuts

Heat oven to 325 degrees. Line 13 X 9 inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter, and 2 tablespoons brown sugar; press onto bottom of prepared pan. Beat cream cheese, 1 cup brown sugar and the vanilla in large bowl with electric mixer until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Mix remaining 1/2 cup brown sugar, the apples, pecans and cinnamon; spoon evenly over cheesecake batter. Bake 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheescake from pan before cutting to serve. LACI POCHIE WEST FRANKFORT

Frosting: 1 8 ounce package cream cheese, softened 1/2 cup butter, softened 1 teaspoon vanilla 3 1/2 cups powdered sugar In a small saucepan, bring butter and water to a boil. Remove from heat and set aside. In large bowl, beat the sugar, bananas, buttermilk, eggs and vanilla until well blended. Combine flour and baking soda; gradually add to sugar mixture. Beat in butter mixture until well blended. Stir in nuts. Pour into a greased 15x10x1 inch baking pan. Bake at 350 degrees for 18 to 22 minutes. Cool on a wire rack. For frosting, in a large bowl beat cream cheese and butter until light and fluffy. Beat in vanilla. Gradually add powdered sugar until smooth. Spread over bars. Store in refrigerator. DONNA HENDERSON ANNA

The Southern Illinoisan Holiday Cookbook Friday, November 19, 2010 Page 13

ALAN ROGERS / THE SOUTHERN

Cook up the Holidays in a new kitchen! Let us help you with the selections! PISONI REAL ESTATE

700 South Park Avenue - Herrin, IL 62948 www.PisoniRealEstate.com Richard Pisoni, Broker Work: 618-942-4435 Richard@pisonirealestate.com Cell: 618-967-3092

Eva's Turtle Cheese Cake

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2 cups Oreo cookies, crushed (about 22 cookies) 4 tablespoons melted butter 1/3 cup chocolate chips 1 cup pecans, toasted 7 ounces Kraft caramels 1/4 cup evaporated milk 1 package instant cheese cake mix

1 1/2 cups milk 4 ounces cream cheese, softened 12 ounces Cool Whip, more for topping 1 cup chocolate chips, melted with 3 tablespoons evaporated milk Melted chocolate chips, melted caramels, cool whip and pecans for decorating top

Crush Oreo’s, add melted butter, press in bottom and about 1 inch up the sides of a 9 inch spring form pan. Bake at 350 degrees for 5 minutes and sprinkle crust with 1/3 cup chocolate chips when it is done. Let the chips melt then brush with a pastry brush to cover the crust with and let cool. Melt caramels and 1/4 cup of evaporated milk in microwave for about 1 1/2 minutes stirring often. Top crust with pecans then the melted caramel. Mix cream cheese with milk until well blended, then add the cheese cake mix, stir, then add the Cool Whip and mix well. Remove 2 cups mixture and add 1 cup melted chocolate chips and mix well. Pour over caramel layer then top with remaining cheese cake mixture. Let chill several hours until set. Then top with Cool Whip, pecans, melted chocolate chips and caramel. DOROTHY STONE WEST FRANKFORT

Page 14 Friday, November 19, 2010 The Southern Illinoisan Holiday Cookbook

Best Apple Cake

Blueberry Bread Pudding

3 cups self-rising flour 2 cups sugar 2 teaspoons cinnamon 1 teaspoon vanilla 3/4 cup oil 2 eggs 4 cups apples, diced 3/4 cup nuts, chopped

12 slices cinnamon bread, crust removed 8-ounce package cream cheese 1 cup blueberries 12 large eggs 1/4 cup granulated sugar 2 cups milk 1/3 cup maple syrup or honey

Add first 6 ingredients, beat for 4 minutes at medium speed, before adding nuts and apples. It will be very dry. Mix in nuts and apples, and put in a greased Bundt pan. Bake at 350 degrees for 1 hour; it will be golden brown. Let cool on baking rack before turning over to release cake. SHERRY REUTER PINCKNEYVILLE

Blueberry Bliss Pie 1 prepared pie crust 8-ounce package cream cheese, softened 1 cup powdered sugar 1/3 cup milk 21-ounce can blueberry pie filling, divided 1 8-ounce tub Cool Whip

Tear bread into small pieces, about 1 inch. Place half into a well-greased 9x13-inch baking dish. Cut cream cheese into 1-inch cubes and place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs and sugar. Add milk and syrup. Mix well. Pour over bread mixture. Cover and chill at least 5 hours or overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake for 30 minutes, covered. Uncover and bake 25 minutes more or until golden brown and center is set.

1 cup granulated sugar 2 tablespoon cornstarch 1 cup water 1 cup blueberries 1 tablespoon butter

Mix cream cheese, powdered sugar and milk until smooth. Stir in 3 to 4 tablespoons of Cool Whip. Spread into prepared crust. Spread pie filling on top of cream cheese mixture, reserving 2 to 3 tablespoons for garnish. Spread Cool Whip on top and drop reserved pie filling on top of Cool Whip. Refrigerate. MARIETTA BRIDDICK ELDORADO

1 cup sugar 1/2 cup water 2 cups raw peanuts Combine sugar and water in heavy saucepan. Cook over medium heat until sugar is dissolved. Add peanuts. Cook over medium heat, stirring constantly until all liquid evaporates, approximately 15 minutes. Spread on greased baking sheet. Bake at 300 degrees for 30 minutes, stirring every 10 minutes. JAN ALLEN MAKANDA

Chocolate Crunchies 1/2 cup toasted walnuts or pecans 1/2 cup soft raisins 1 cup corn flakes 1 cup semi-sweet chocolate chips Chop the nuts fine and toss them into a bowl along with the raisins and corn flakes. Melt the chips in the microwave on low power or in, the top of a double boiler. Pour the chocolate into the bowl and stir until all the ingredients are evenly coated. Drop mounds of the mixture into paper petit-four cups or onto a sheet of wax paper, using two teaspoons of the mixture for each. Chill for at least an hour before serving. Yield: 24 crunchies.

Chocolate Peanut Torte

In a medium saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for three minutes, stirring constantly. Stir in blueberries, reduce heat. Simmer for 10 minutes or until berries burst. Stir in butter until melted. Serve over pudding. MARIETTA BRIDDICK ELDORADO

Bundt Rum Cake

Preheat oven to 350 degrees. Lightly spray Bundt pan with nonstick cooking spray and flour. Sprinkle nuts over bottom of pan. In large bowl, mix together cake mix, vanilla pudding, eggs, cold water, vegetable oil, vanilla extract and dark rum. Pour batter over nuts. Bake for one hour. Set aside when done and let cool. Invert on a serving plate or cake stand and prick holes on top.

Glaze: 1/4 cup softened butter 1/4 cup water 1 cup sugar 1/2 cup rum

AMANDA SMITH JONESBORO

DIXIE TERRY GOREVILLE

1 cup chopped pecans 1 package yellow cake mix 1 package vanilla instant pudding 4 eggs 1/2 cup cold water 1/2 cup vegetable oil 1/2 cup dark rum

Candied Peanuts

In a medium bowl, combine butter, water and sugar. Stir until well mixed. Add rum and mix together. Drizzle the glaze on top of cooled cake. Garnish with chopped or whole pecan (optional).

2 cups vanilla wafer crumbs 1/3 cup butter, melted 1 cup peanuts, finely chopped, divided 8-ounces cream cheese softened 1 cup confectionerâ&#x20AC;&#x2122;s sugar 1/2 cup peanut butter 4 cups whipped topping, divided 3 cups cold milk 2 packages (3.9 ounces each) instant chocolate pudding mix 1 milk chocolate candy bar (1.55-ounces) grated

Chocolate Surprise 1 cup plain flour 1 cup pecans 1 stick melted butter 1 carton Cool Whip 1 cup powdered sugar 8-ounces cream cheese 1 large chocolate instant pudding 1 large vanilla instant pudding 3 cups milk Mix first 3 ingredients well and press in 10x13 inch pan, cook in 350 degree oven for 20 minutes and let cool. Mix 1 cup cool whip, 1 cup powdered sugar and 8 ounces cream cheese and put on top of cooled crust. Mix last three ingredients well and put on top; put the rest of Cool Whip on top. DEBORAH VAUGHN VIENNA

Christmas Rainbow Cake 1 package white cake mix, prepared and cooled 1 small package lime Jell-O 1 small package strawberry Jell-O 2 8-ounce tubs whipped topping Divide batter into two bowls. Add a package of Jell-o to each bowl. Pour into two pans. Bake 25 to 30 minutes. Cool 10 minutes. Remove to wire racks. Cool to room temperature. Divide each layer in half making four layers. Place green layer on cake plate and frost. Repeat until all layers are stacked and frosted. Frost top and sides with rest of topping. Chill. Decorate as desired. CAROLYN HAYES ENERGY

Different Lemon Pie Combine wafer crumbs, butter and 2/3 cup peanuts. Press into an ungreased 13x9x2 inch baking dish or pan. Bake at 350 degrees for 8 to 10 minutes or until lightly browned. Cool and put in freezer until frozen. In a mixing bowl beat cream cheese, confection sugar and peanut butter until smooth. Fold in 2 cups of the whipped topping. Spread over frozen crust. In a mixing bowl, beat milk and pudding mixes on low for 2 minutes. Carefully spread over cream cheese layer. Cover and refrigerate for at least 2 hours. Spread the remaining whipped topping over the pudding layer. Sprinkle with grated chocolate and the remaining peanuts. Refrigerate until serving time. Yield 16 to 20 servings.

1 cup sugar 1 tablespoon butter 2 egg yolks 1 heaping tablespoon flour juice and grated rind of 1 lemon 1 cup milk Cream all ingredients. Fold into this mixture the white of two eggs beaten stiff. Pour into prepared pie crust and bake at 350 degrees for 40 minutes. This does not need a merangue. MARTHA FREEMAN PINCKNEYVILLE

JUDY KORANDO MURPHYSBORO

The Southern Illinoisan Holiday Cookbook Friday, November 19, 2010 Page 15

Bailey's Mousse with Grand Marnier Whipped Cream For the Mousse: 1 box Jell-o chocolate instant pudding 1 pinch cayenne pepper 1 pinch cinnamon 1 Godiva chocolate bar, shaved

1 cup heavy cream 1 cup Baileys liquor For the Whipped Cream: 1 cup heavy cream 2 teaspoons Grand Marnier

Put the Baileyâ&#x20AC;&#x2122;s in the freezer for 20 to 30 minutes until well chilled but not frozen. Mix pudding mix, cayenne, cinnamon, heavy cream and Baileys in mixing bowl until thick. Spoon into champagne glasses. Mix heavy cream, 2 tablespoons sugar and Grand Marnier until stiff peaks form. Spoon or pipe using a large star tip over mousse. Garnish with shaved chocolate. VIRGIL DIEL WEST FRANKFORT

Cranberry-Almond Apple Pie 1 cup sugar 1/4 cup all-purpose flour 3 tablespoons butter, melted 1/2 teaspoon ground nutmeg 1/8 teaspoon salt 6 baking apples, peeled and thinly sliced 1 cup fresh cranberries 1 pie shell 9 inch Topping: 1/2 cup packed brown sugar 1/3 cup all purpose flour 1/2 teaspoon ground cinnamon 3 tablespoons butter 1/3 cup sliced almonds, toasted In bowl, combine sugar, flour, butter, nutmeg and salt. Mix well. Add apples and cranberries and stir gently. Pour into pie shell. In small bowl, mix the brown sugar, flour and cinnamon, cut in butter until crumbly. Stir in almonds,sprinkle over filling. Bake at 350 degrees for one hour. HELEN NAPIER PINCKNEYVILLE

Cherry Cheese Tart

ALAN ROGERS / THE SOUTHERN

2 cans crescent rolls 2 8 ounce packages cream cheese 2 tablespoons lemon juice or orange juice 1 can cherry pie filling 3/4 cup sugar 1 egg 1/2 cup powdered sugar 3 tablespoons milk Spread crescent rolls in the bottom of tart pan reserving 2 for top. Beat cream cheese and sugar until smooth. Add juice and egg. Pour into tart shell. Top with cherry pie filling. Slice remaining 2 crescent rolls into strips. Twist and add them to the tart and place them like spokes on a bicycle. Bake for about 25 minutes or until crust is golden. Cool on wire rack. Mix powdered sugar and milk. Drizzle glaze. Chill for at least 4 hours.

Page 16 Friday, November 19, 2010 The Southern Illinoisan Holiday Cookbook

Remove dish from oven. Set aside to cool on wire rack.

Cranberry Cake

DONNA HENDERSON ANNA

1 package lemon cake mix 3 ounces cream cheese, softened 3/4 cup milk 4 eggs 1 1/4 cup ground cranberries 1/2 cup ground walnuts 1/4 cup sugar Blend lemon cake mix, cream cheese and milk for 2 minutes. Beat eggs for 4 minutes. Fold into cake batter. Add cranberries, walnuts and sugar. Mix well and pour into greased and floured 10 inch tube or Bundt pan. Bake at 350 degrees for 1 hour or until tests done. Cool 5 minutes in pan. Turn out on cake pan. Dust with confectionerâ&#x20AC;&#x2122;s sugar or glaze.

Glaze: 2 tablespoons fresh orange juice 2 cups powdered sugar food coloring for holidays walnuts, ground or pieces Mix orange juice, sugar and walnuts. Tint with coloring, if desired. Glaze cake with extra walnuts. CAROLYN HAYES ENERGY

Creamy Pumpkin Rice Pudding 2/3 cup water 1/3 cup uncooked long grain rice 3 eggs lightly beaten 1 cup milk 2/3 cup canned pumpkin 1/3 cup packed brown sugar 1 teaspoon pumpkin pie spice 1 teaspoon vanilla 1/4 teaspoon salt 1/2 cup dried cranberries or raisins Preheat oven to 325 degrees. In small saucepan combine water and rice. Bring to boiling, reduce heat. Simmer, covered 15 minutes or until liquid is absorbed, stirring once. In medium bowl combine eggs, milk, pumpkin, brown sugar, pumpkin spice, vanilla, and salt. Stir in rice and 1/2 cup cranberries/or raisins. Pour mixture into 1 1/2 quart deep baking dish. Place dish in baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish. Bake 30 minutes, stir. Bake 35 min or until outside edges appears set.

CORRIE RALLS ANNA

Crock Pot Triple Chocolate Mess 1 package chocolate cake mix 1 pint sour cream 1 small package chocolate pudding mix 1 package chocolate chips 3/4 cup oil 4 eggs 1 cup water 1 cup nuts, optional Spray crock pot with non-stick cooking spray. Mix all ingredients and pour into crock pot. Cook on low for 4 to 5 hours. Serve with ice cream. CAROLYN HAYES ENERGY

Dutch Crumb Cake Crumb base: 4 cups flour 1/2 teaspoon salt 1 cup chilled butter, cut in small pieces 1 cup sugar 1 cup brown sugar, firmly packed 1 1/2 teaspoons cinnamon Cooking spray Topping and cake: 6 tablespoons melted butter 1/2 teaspoon ground ginger 1/2 teaspoon cloves and nutmeg 1 teaspoon baking soda 1 cup buttermilk 1 egg 2 teaspoons vanilla Powdered sugar, optional Preheat oven to 350 degrees. Spray an 8x12 baking dish with cooking spray. To make crumb base, mix flour, salt and butter, with pastry blender mix until med-fine meal. Add sugars and cinnamon; stir well. For topping, transfer 4 cups of flour mixture into another bowl and add melted butter, mix lightly. Add remaining ingredients in order given; spread in pan. Sprinkle topping over batter Bake 40-45 minutes. Cool and sprinkle with powdered sugar. Serves 12-15. MARJORIE LAMPE CAMPBELL HILL

You gotta hava a slice of

French Coconut Pie

pie

Crust: 16 to 18 graham crackers, crushed 1/2 cup soft butter or oleo, melted 2 tablespoons sugar Place graham crackers in a plastic bag and roll with a rolling pin to create fine crumbs. Blend butter or oleo with crumbs and add sugar. Press mixture over the bottom and sides of a 9 or 10-inch pie pan

and bake at 350 degrees for 10 minutes. Cool-reserve about 3 tablespoons of mixture before baking.

Filling: 1/2 cup sugar 3 eggs 1/4 cup buttermilk or soured milk 1/2 stick butter or oleo 1 teaspoon vanilla 1 1/2 cups coconut Melt butter or oleo. Beat

Easy Fruit Cake

ALAN ROGERS / THE SOUTHERN

Blend the ingredients well. Pack in a buttered loaf pan. Bake at preheated 375 degrees until light brown, about 30 minutes. Remove from pan; cool completely before cutting. Or, store in refrigerator, tightly wrapped in foil, for several days up to a few weeks, for additional taste. DIXIE TERRY GOREVILLE

Frozen Strawberry Dessert

1 package 1-step angel food cake mix 1/2 cup canned pumpkin 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 5.2-ounce package whipped topping mix 1/4 cup canned pumpkin

1 cup flour 1/4 cup brown sugar 1/2 cup chopped nuts (pecans) 1/2 cup butter, melted 2 egg whites 1 cup sugar or Splenda 10-ounce package frozen strawberries, slightly thawed or 2 cups fresh sliced strawberries 2 teaspoons lemon juice 1 8 ounce container Cool Whip

Preheat oven to 350 degrees. Prepare cake mix as directed except remove 1 cup of cake batter. Fold in 1/2 cup pumpkin and spices. Fold the pumpkin batter mixture into cake batter. Bake and cool as directed. Prepare topping mix as directed on package. Fold in 1/4 cup pumpkin. Split cake to make 3 layers. Fill layers with about 1 cup whipped topping. Frost cake with remaining topping mixture. Sprinkle with nutmeg. Refrigerate any remaining torte. JAN ALLEN MAKANDA

In large bowl mix until crumbly the first four ingredients. Spread evenly in bottom of 13x9 inch pan and bake at 350 degrees for 10 minutes. Stir, reserving 1/3 cup of baked crumbs, then pat rest of crumbs into bottom of pan and bake for 7 more minutes. Beat together the next four ingredients for 12 minutes at high speed until stiff peaks form. Fold in 8 ounce container of Cool Whip. Spoon this mixture over crust, sprinkle top with reserved crumbs. Freeze overnight. HELEN TOWNLEY EWING

JANET BUSBY MOUNT VERNON

German Chocolate Cake Trifle

1 can sweetened condensed milk 1 cup chopped walnuts 3 cups shredded coconut 2 cups chopped, uncooked dates 1/4 pound candied cherries

Fluffy Pumpkin Angel Cake

eggs and sugar together. Mix all ingredients together and bake at 350 degrees for 45 minutes. Use a glass pan that can be covered to prevent burning. Stir, let cool slightly and then pour in cooled crust, let cool and refrigerate; cover cooled pie with cool whip and garnish with reserved crumbs; refrigerate. Cover top with wax paper or use a pie container.

Fuddy Nutty Buddy Fudge 1 cup of creamy peanut butter 1 pound easy Velveeta cheese, cut into cubes 1/2 stick of butter 1 cup finely crushed potato chips 1 cup finely crushed pretzels 1/2 cup white chocolate chips 1 cup nuts (optional) 2 boxes (16-ounces) confectionersâ&#x20AC;&#x2122; sugar Lightly spray the bottom of a 9x12 inch square pan with non-stick butter spray. In a medium saucepan, melt cheese and butter together over medium heat. Add peanut butter and stir until smooth. Remove from heat and add vanilla extract, nuts, potato chips, pretzels and white chocolate chips. In a large bowl, add 2 boxes of sugar and pour cheese mixture over sugar. Stir until mixed together. This fudge will be thick. Using your hands, remove fudge from bowl and press evenly and firm into the pan. Place in refrigerator for 3 to 5 hours, or until firm. Cut into squares and serve. AMANDA SMITH JONESBORO

1 box german chocolate cake mix 6 eggs 1/2 cup oil 12-ounce can evaporated milk 1 1/2 cups sugar 4 tablespoons (1/2 stick) unsalted butter 1 bag sweetened coconut flakes 1 cup chopped walnuts Bake cake mix as directed with 3 eggs and 1/2 cup oil. Once baked set aside and let cool. In sauce pan mix on medium heat: 1 can evaporated milk, 1 1/2 cup sugar, 4 tablespoons butter. Wisk together until creamy. Wisk in eggs slowly (reduce heat if too hot so eggs do not scramble). Once eggs are in continue to wisk until mix is creamy like icing. Turn heat to warm or low. Cut cake into cubes or bite size pieces. In a trifle dish place a single layer of cake bites, followed by light layer of coconut, light nut layer then drizzle warm icing mixture. Continue layering until reaching the top. Top with coconut and nuts. Can serve now or can make up to 6 hours before hand. Place leftover in refrigerator. CORRIE RALLS ANNA

Easy Peanut Clusters 2 small bags chocolate chips 2 14-ounce bags salted peanuts 1 small bag butterscotch chips Melt both chips in heavy pan on low heat or use the microwave. Pour in salted peanuts. Mix together completely; place by teaspoonsful on waxed paper. Yield: 40. DIXIE TERRY GOREVILLE

The Southern Illinoisan Holiday Cookbook Friday, November 19, 2010 Page 17

Guelda’s Pecan Balls 2 sticks margarine, softened 3/4 cup sugar 2 eggs, separated 1 teaspoon grated orange rind 1/2 teaspoon vanilla flavoring 2 3/4 cups all-purpose unsifted flour 1 1/2 cups finely chopped pecans 30 red maraschino cherries, cut in half Preheat oven to 325. Beat together margarine and sugar in large bowl until well mixed. Beat in egg yolks, orange rind and vanilla. Stir in flour until well mixed. Chill dough, if necessary, to handle. Form dough into 3/4-inch balls. Lightly beat egg whites in separate bowl. Dip each cookie ball first in egg white, then in chopped nuts, coating about 3/4 of each one. Place uncoated side down two inches apart on cookie sheet. Press cherry half in top of each, but do not flatten. Bake in preheated oven at 325 for about 20 minutes until lightly browned. Store, after cooling, in tightly covered container. Yield: 48 to 60. DIXIE TERRY GOREVILLE

Glazed Pineapple Pie 20-ounce can crushed pineapples 9 inch pastry for double crust pie 3/4 cup flaked coconut 1 cup sugar 1/4 cup all-purpose flour 1/4 teaspoon salt 1 tablespoon lemon juice 1 tablespoon butter, melted Glaze: 1/2 cup confectioners sugar 1/4 teaspoon rum or vanilla extract Drain pineapple, reserving juice. Set pineapple aside. Line a 9-inch pie plate with bottom pastry. Trim the pastry even with the edge of plate. Sprinkle with coconut. In a small bowl, combine sugar, flour, salt, lemon juice, butter and pineapple. Spread over coconut. Roll out remaining pastry to fit top of pie, place over filling. Trim, seal and flute edges. Cut slits in the

pastry. Can add decorative cutouts, if desired. Cover edges loosely with foil. Bake at 400 degrees for 30 minutes. Remove foil, bake 5 to 12 minutes longer or until crust is golden brown and filling is bubbly. In a small bowl, combine the confectioner’s sugar, extract and enough of the reserved pineapple juice to achieve glaze consistency. Drizzle over warm pie. Cool on wire rack. Store in refrigerator. TISHA LANE MURPHYSBORO

Granny’s Apple Blossom Cake 3 cups sifted all purose flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 cup vegetable oil 1/2 cup milk 3 eggs 1 teaspoon vanilla 3 granny smith apples, peeled, cored and diced (3 cups diced) 1 cup chopped walnuts 1/2 cup raisins Lemon glaze: 1 cup confectioners sugar 2 tablespoons lemon juice Combine sugar and lemon juice, stir until smooth. Spread over cooled cake. In large bowl blend flour, sugar, baking soda, salt, cinnamon, oil, milk, eggs and vanilla. Beat on low speed of electric mixer for 3 minutes. Fold in diced apples, nuts and raisins. Pour batter into greased and floured 9 inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes or until cake tester insterted comes out clean. Cool cake in pan on wire rack for 10 minutes. Remove from pan and cool completely. Spoon lemon glaze over cake. PAT MOORE BENTON

Bake the chocolate cake mix (any box of chocolate cake mix will work). Bake in a 13x9 inch pan and let cool completely.

Filling Mixture: In a bowl combine the following and beat for 10 to 15 min. One cup of butter or margarine, 2/3 cup shortening, 2 teaspoon vanilla, 3/4 cup powdered sugar and 1 can Eagle brand milk. Spread mixture over cooled cake. Melt 1 can of chocolate frosting in microwave and pour over filling mixture on top of cake. Place in refrigerator for a few hours. Remove an hour before serving. APRIL NORMAN CARTERVILLE

Holiday Rum Cake 1 cup chopped pecans 1 18 1/2 ounces yellow cake 1 3/4 ounce package Jello instant vanilla pudding mix 4 eggs 1/2 cup cold water 1/2 cup Wesson oil 1/2 dark rum Glaze: 1/4 pound butter 1/4 cup water 1 cup granulated sugar 1/2 cup dark rum Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. For glaze, melt butter in saucepan, stir in water and sugar, boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Cool cake and invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. Optional: Decorate with whole Maraschino cherries and border of sugar frosting or whipped cream.

HO HO Cake 1 box chocolate cake mix 1 cup butter or margarine 2/3 cup shortening 2 teaspoon vanilla 3/4 cup powdered sugar 1 can Eagle brand milk 1 can chocolate frosting

Page 18 Friday, November 19, 2010 The Southern Illinoisan Holiday Cookbook

SUE PETERMAN CARBONDALE

Holiday Fruit Cake 2 pounds dates, finely chopped 2 pounds pecans or walnuts, finely chopped 1/2 pound coconut, flaked 1 pound glazed cherries 1 pound glazed pineapple 1 pound green glazed pineapple 1 can condensed sweetened milk 1-ounce rum, brandy, or vanilla

Combine first 8 ingredients and pour into an 8 inch square baking pan. Mix 4 tablespoons cocoa and brown sugar, sprinkle over batter. Pour hot water over all (do not mix in) Bake in preheated 350 degree oven for about 40 minutes. Serve hot with whipped cream or ice cream. Recipe can be doubled and baked in 9x12 inch pan. ALICE HUNT BENTON

Ice Cream Cake Place all the ingredients in a large bowl and mix well (hands work best!). To make tarts, roll the batter into 1-inch balls and place them in paper candy or bonbon cups. Fit them close together on cookie sheets and bake at preheated 300. Yield: 300. To make a fruitcake, use an angel food or tube pan. Bake in a slow 275 oven for 2 hours. DIXIE TERRY GOREVILLE

Holidaze Fudge 1/2 cup butter 1 cup milk 4 cups sugar 2 1/2 cups mini marshmallows 13 ounces chocolate bars 2 ounces unsweetened chocolate square 12 ounces chocolate chips 1 to 2-ounces chopped nuts, your choice, optional Melt together butter and milk. Then add sugar. Mix well and add marshmallows. Bring to a rolling boil. Remove from heat and add the rest of ingredients. Butter a jelly roll pan (11x17 inch cookie sheet) and pour on fudge. Spread out. Keep in refrigerator until hard. SUSAN BUETOW DU QUOIN

Hot Fudge Pudding Cake 1 cup flour 2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup sugar 2 tablespoon cocoa 1/2 cup milk 2 tablespoons melted butter 1/3 cup pecans 4 tablespoons cocoa 1 cup brown sugar 1 3/4 cup hot water

Graham cracker crust: 1 3/4 cup crushed graham crackers 3/4 cup melted butter 3 tablespoons sugar Put in 9X13 inch pan Filling: 2 boxes instant pudding mix (any flavor) 1 1/3 cup milk. 3 cups vanilla ice cream Two packages Cool Whip Mix 2 boxes instant pudding mix (any flavor desired) with 1 1/3 cup milk. Add 3 cups vanilla ice cream and two packages Cool Whip beaten according to directions. Fold all together and pour into crust. Refrigerate. GLORIA MCPHERSON DU QUOIN

Key Lime Cheesecake 1 1/3 cup graham cracker crumbs 6 tablespoons margarine, melted 1 teaspoon sugar 1 4-serving size sugar-free lime gelatin 1 cup boiling water 2 cups fat free cottage cheese 1 8-ounce package fat free cream cheese, softened 1 8-ounce container fat free cool whip, thawed In a small bowl, combine graham crackers, margarine and sugar. Press mixture in bottom of a 9x13 pan. In a large bowl, combine gelatin and water. Stir until gelatin is dissolved. Set aside. In a blender or food processor, combine cottage cheese and cream cheese; blend until smooth. Whisk or mix gelatin into cheeses. Fold in cool whip. Spoon filling over crumbles and

refrigerate 8 to 24 hours or until filling is firm. To serve, cut into squares. MARTHA FREEMAN PINCKNEYVILLE

Mom’s Coconut Cake 1 package white cake mix 3 eggs 1 cup coconut 1 1/3 cups water Frosting: 4 tablespoons flour 1 cup milk 1/2 to 3/4 cups vegetable shortening 1 cup granulated sugar 1 teaspoon vanilla 1 to 1 1/2 cups powdered sugar Coconut Blend coconut and water in blender until coconut is finely chopped. Add to dry cake mix with eggs. Follow box directions for amount of mixing time. Pour into desired cake pan or cupcakes and bake according to the box directions. A toothpick inserted and removed clean indicates the cake is done. Cool on wire racks for 10 minutes. Remove from pans and cool completely. Frosting: Mix flour and milk until all lumps are gone. Cook over medium heat, stirring constantly until thick and smooth. Let mixture bubble for 2 minutes then remove from heat and let cool. Cream vegetable shortening and granulated sugar. Add vanilla and combine with flour mixture. Beat on high speed for 2 minutes. Add powdered sugar. Beat on high speed for 3 minutes more until light and fluffy. It will resemble whipped cream. Spread generously on cake then sprinkle with coconut. If doing a two layered cake, start with bottom layer, frosting the top and sprinkling with coconut then top with second layer and repeat process till the entire cake is frosted and sprinkled with coconut. You may have to use your hands to gently press coconut into sides of frosted cake. Store cake in refrigerator. This cake is best when made the day before serving. LAURA EBERSOHL HERRIN

Old Timer’s Fruit Cake 2 cups sugar 1 cup margarine or shortening 3 cups unsweetened applesauce 4 teaspoons soda 4 cups flour 2 teaspoons cinnamon 2 tablespoons chocolate 2 teaspoons nutmeg 1 teaspoon ginger 1 teaspoon cloves 1 cup raisins 1 cup chopped nuts 1 glass port wine 1 pint glazed fruit is optionalnot original Melt margarine or shortening in hot applesauce. Add sugar to the sifted dry ingredients. Add nuts, raisins and glazed fruit, if used. Mix well. Add applesauce and wine. Mix well. Pour into 3 well buttered (Pam) loaf pans. Bake in a 350 degrees oven until done. Cool on racks then wrap in foil. This recipe was used in the early day mining camps of California. It has no eggs as no chickens were raised in those camps. What chickens that were available were eaten before they could lay an egg. JOAN GRAVES-EDWARDS ANNA

Nilla Pecan Caramel Cheesecake 66 vanilla wafers, divided 1 1/4 cups sugar, divided 1/4 cup melted butter 3 packages (8-ounces each) cream cheese, softened 1/2 cup sour cream 1 teaspoon vanilla 3 eggs 25 caramels 3 tablespoons milk 1/2 cup toasted pecans Preheat oven to 325 degrees if using a silver 9-inch springform pan or 300 degrees if using a dark nonstick 9-inch springform pan. Finely crush 50 of the wafers; mix with 1/4 cup of the sugar and the margarine. Press into the bottom of springform pan. Stand the remaining 16 vanilla wafers around edge of pan, pressing gently into crust to secure. Beat all the cream cheese’s and remaining 1 cup of sugar in a large bowl on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs one at a time, beating on low speed after each addition just until blended. Pour into prepared crust. Bake 45 to 50 minutes or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake. Cool before removing rim of pan. Refrigerate 4 hours or overnight. Before serving unwrap caramels. Put in a bowl with milk and microwave on high

1 minute or until caramels are completely melted, stirring every 30 seconds. Cool slightly. Pour over cheesecake and top with pecans. Cut into 16 slices using the wafers standing around the edge as a guide. JODI REYLING DAHLGREN

cream cheese and sugar. Fold in 1 container of whipped topping. Spread over cooled crust. Pour strawberry gelatin mixture over cream cheese. Spread with whipped topping and garnish with sliced fresh strawberries and mint. AMANDA SMITH JONESBORO

Not Your Ordinary Strawberry Pie 3/4 cup melted butter, unsalted 1/4 cup sugar 1 cup crushed pretzels 1 cup finely crushed tortilla chips 2 cups crushed potato chips 6-ounce package strawberry gelatin 2 cups boiling water 2 10-ounce packages frozen strawberries 8-ounce package softened cream cheese 1 cup sugar 2 8-ounce containers frozen whipped topping, thawed (optional) Preheat oven to 350 degrees. In medium bowl, combine melted butter, sugar, crushed pretzels, tortilla chips and potato chips. Press into a 13x9 glass dessert dish. Bake 8 minutes. Let cool. In another bowl, dissolve gelatin in boiling water. Add frozen strawberries. Cool until gelatin begins to set. In another bowl, beat

Chilled Strawberry Soup

Chilled Strawberry Soup 2 pound 8 oz. strawberries, frozen variety, thawed with juice 16 ounces heavy cream 2 ounces sour cream 3 ounces plain yogurt 8 ounces fresh strawberries Mix first four ingredients. Beat slowly until well mixed and a smooth consistency. Chill; shake well before serving. Add fresh strawberries as garnish. LAURA EBERSOHL HERRIN

Mom's (Ruth McGuire's) Pumpkin Pie 15-ounce can pumpkin 1 cup sugar 2 teaspoons flour 2 teaspoons pumpkin pie spice 1/2 teaspoons salt 3 eggs

2 1/2 cups milk (skim, low fat or whole) 2 pie shells (make your own, prepared from dairy case or frozen pie shells)

Mix together sugar, flour, pumpkin pie spice and salt. Add can of pumpkin and mix well. Beat 3 eggs and add to pumpkin-sugar mixture. Add milk 1/2 cup at a time. Mix well after each addition. Pour into 2 pie shells. Bake at 350 degrees until a silver knife stuck into pie comes out clean. Start checking for doneness after 55 minutes. Let pie cool before serving. You can garnish with Cool Whip or whipped cream. MARCIA ALLEN MURPHYSBORO

The Southern Illinoisan Holiday Cookbook Friday, November 19, 2010 Page 19

Cranberry-Orange Bread Pudding Snacks

Peanut Butter Christmas Surprise

2 cups cubed cinnamon raisin bread 1/4 cup dried cranberries 2 cups low fat milk 1 package sugar free vanilla pudding or pie filling 1/2 egg substitute 1 teaspoon vanilla 1 teaspoon grated orange peel 1/2 teaspoon ground cinnamon **Do not use instant pudding and pie filling.

1 package yellow cake mix 3 eggs 1/2 cup peanut butter 1/3 cup canola oil 1 1/3 cups water 1 tablespoon vanilla 24 Hershey’s kisses

Preheat oven to 325 degrees. Place paper cup cake cups in muffing pan. Combine all ingredients except bread cubes. Mix well then fold in bread cubes slowly not to break them down. Spoon mixture into paper cups and bake for 25 to 30 minutes or until golden brown and firm. Allow to cool on a wire rack. CORRIE RALLS ANNA

Papa Terry’s Sweet Potato Pudding 4 cups course grated, raw peeled sweet potatoes (3 large ones) 1 1/2 cups regular granulated white sugar 1/2 cup brown sugar 2 eggs 1 teaspoon vanilla 1 cup milk 1/2 cup condensed milk 2 cups miniature marshmallows 1 cup whole pecans 1 stick of butter Whipped cream topping, if desired Thoroughly mix shredded potatoes, granulated white sugar, eggs, vanilla and both types milk in a large bowl. Pour the mixture into a greased 9x12 baking dish and smooth out. Cut stick of butter into 12 pieces and place evenly over top of mixture. Bake 1 1/2 hours at 350 degrees until brown around edges. Spread marshmallows, pecans and brown sugar evenly over entire top. Bake 1/2 hour longer at 350 degrees. Let cool for at least one hour, then enjoy with whipped cream topping. TERRY G. ALDRICH MAKANDA

Preaheat oven to 350 degrees. Line 24 muffin cups with cupcake liners. At low speed, beat cake mix, water, eggs, peanut butter, oil and vanilla. Place batter 1/2 full, insert Hershey’s kiss and pour the rest of batter. Bake 20 minutes. Cool 10 minutes. Frost. MARTY THORNTON HERRIN

Peanut Butter ‘n’ Jelly Pie 8-ounces cream cheese, softened 1/2 cup confectioners’ sugar 1/3 cup peanut butter 1 chocolate crumb crust (9 inches) 1/2 cup strawberry preserves 2 cups whipped topping In a large bowl, beat the cream cheese, sugar and peanut butter until smooth. Spoon into crust. Top with preserves and whipped topping. Cover and refrigerate for 4 hours or overnight. KATHY WILLIAMS HARRISBURG

Pinto Bean Pie 2 eggs 1 1/2 cups sugar 1/2 cup butter, softened 1/2 cup canned pinto beans, drained and mashed 1/2 cup shredded coconut flakes 1 teaspoon vanilla extract 1 ready to bake pie shell Preheat oven to 350 degrees. In large bowl, mix eggs, sugar, butter, vanilla and pinto beans. Stir in coconut. Pour ingredients into unbaked pie shell and bake for 45 minutes to one hour. Garnish with whipped topping and mint (optional).

Perfect Rhubarb Pie

Pumpkin Pie Cake

4 cups sliced rhubarb 4 cups boiling water 1 1/2 cups sugar 3 tablespoons flour 1 teaspoon tapioca 1 egg 2 teaspoons cold water

3 eggs 1 16-ounce can pumpkin 1 1/4 cup sugar 2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1 tall can Milnot 1 box yellow cake mix 1 stick butter or margarine, melted 1 cup chopped pecans

Placed diced/sliced rhubarb in colander and pour boiling water over it, set aside. In a bowl, combine sugar,four, tapioca, mix well. Add rhubarb, toss to coat. Let stand 15 minutes. Beat egg and water. Add to rhubarb and mix well. Line a 9 to 10 inch pie plate with pastry. Add filling. Cover with top pastry, flute edges. Add slits to top crust. Bake 400 degrees for 15 minutes. Reduce heat and bake 350 degrees for 40 to 50 minutes longer or until crust is golden brown and filling is bubbly. ESTHER CRAIG SPARTA

Persimmon Pudding Syrup: 1 cup brown sugar 2 tablespoons butter 1 cup water Bring this to a boil, and pour into a 9x13 inch baking dish.

1 cup persimmon pulp 1 cup flour 1 cup sugar 3/4 cup milnot 2 tablespoons butter 1 teaspoon baking powder 1/2 teaspoon salt 1 egg Add sugar to pulp then add butter. Add egg, then dry ingredients, mix well. Add flour mixture with milk. Pour into baking dish, on top of syrup mixture. Bake at 350 degrees for 1 hour. Serve with whipped topping or ice cream.

AMANDA SMITH JONESBORO

Page 20 Friday, November 19, 2010 The Southern Illinoisan Holiday Cookbook

BRENDA RIDGEWAY PINCKNEYVILLE

Mix eggs, pumpkin, sugar, spice, salt and Milnot in that order. Pour in ungreased 9x13 pan. Sprinkle dry cake mix over filling. Pour melted butter over top. Sprinkle with pecans. Bake at 350 degrees 1 to 1 1/2 hours. Serve warm or cold. May be frozen. ESTHER CRAIG SPARTA

Raw Apple Cake

Philly Cheesecake Brownies

Philly Cheesecake Brownies 1 package fudge brownie mix Prepare brownie mix as directed on package. Pour in 8 inch pangreased.

Then prepare: 1 package 8 ounce creme cheese 1/3 cup sugar 1 egg 1/2 teaspoon vanilla

1 cup sugar 1/2 cup shortening 1 egg 1/2 cup warm coffee 2 cups chopped, unpeeled red apples 1 1/2 cups flour 1/2 teaspoon vanilla 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon

Beat cream cheese with electric mixer on medium speed until smooth. Add sugar, mixing until blended. Add egg and vanilla, mix just until blended. Pour cream chese mixture over brownie mixture, cut through batter with knife several times for marbled effect. Bake at 325 degrees for 56 minutes in 8x8 inch pan.

Mix all together, then put topping on the dough. Bake at 350 for 30 minutes.

Red Velvet Cake Balls

Topping: 1/2 teaspoon cinnamon 1/2 cup brown sugar 1/2 cup chopped nuts

SUE PETERMAN CARBONDALE

1 box red velvet cake mix (bake as directed on box for 13x9 inch cake) 1 can cream cheese frosting (16 ounces) 1 package white chocolate bark Wax paper

Mix together until well combined. MARLENE WOLFE DU QUOIN

After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with 1 can cream cheese frosting. Roll mixture into quarter size balls and lay on cookie sheet. Should make 45 to 50. You can use a mini ice cream scooper or hand roll them. Chill for several hours. Melt chocolate in microwave per directions on package. Roll balls in chocolate using a spoon to dip and roll in chocolate and then tap off extra. Lay on wax paper until firm. AMY OXFORD HARRISBURG

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Scrumptious Caramel Pie

Twinkie Cake

White Christmas Pie

2 cans Eagle brand sweetened condensed milk Pre-made graham cracker pie crust 1 tub whipped topping 1/4 cup mini chocolate chips, optional 1/4 cup finely chopped nuts, optional

1 yellow box cake mix, prepared and baked in a 9x13 inch pan 5 tablespoons flour 1 cup milk

1 tablespoon knox gelatin 1/4 cup cold water 1 cup sugar 4 tablespoons flour 1/2 teaspoon salt 1 1/2 cups milk 3/4 teaspoon vanilla 1/4 teaspoon almond extract or extra vanilla 1/2 cup whipping cream, whipped stiff 3 egg whites 1/4 teaspoon cream of tartar 1/2 cup sugar 1 cup flaked coconut

Remove the paper and labels from both cans of Eagle sweet and condensed milk. Put the cans of condensed milk in large saucepan and boil over medium heat for three hours. (Do not open the cans, you boil the actual cans in the water closed). Keep adding water as necessary making sure the cans are stay completely submersed. Remove the cans from the water and open immediately. Make sure to use caution and a hotpad because the cans will be very hot. The substance will come out as caramel. If you let the cans cool before opening them the caramel will turn to a more pudding like substance, and will not fill your pie crust right. Dump the caramel from both cans into the pie crust and refrigerate. Once the pie is cold add the whipped topping, chocolate chips and/or chopped nuts on top. MISSY BROCK HERRIN

Spiced Apple Cake 1 box spice cake mix 1 can apple pie filling 1/2 cup nuts (optional) 3 tablespoons water 3 eggs Combine mix together. Put in a floured 9x13 pan or Bundt pan.

Topping: 1/2 cup sugar 1/2 cup flour 1 teaspoon cinnamon 1/2 stick margarine Mix together and sprinkle over cake. Bake 40 to 45 minutes in a 350 degree oven. MARTHA FREEMAN PINCKNEYVILLE

Combine flour and milk in saucepan, cooking until a thick paste. Allow to cool.

1 1/2 cups vegetable shortening 1/2 cup butter, softened 1 cup granulated sugar 1/2 teaspoon salt 1 teaspoon vanilla Powdered sugar Beat together until fluffy. Add flour mixture till well blended. Cut cake in half so you have a top and bottom layer. Spread fluff onto the top of the bottom layer. Place second layer on top of fluff and cut into squares. Dust with powdered sugar. LAURA EBERSOHL HERRIN

Three-Fruit Pie 2 baked 9 inch pie shells 1 can cherry pie filling 20-ounce can crushed pineapple 3/4 cup sugar 1 tablespoon cornstarch 3-ounce package Raspberry Jell-O 6 bananas Whipped topping Walnuts, chopped, optional Prepare and bake 2 9-inch pie shells. Set aside to cool. Heat together cherry pie filling and crushed pineapple with juice in saucepan. Stir together sugar and cornstarch and add to fruit mixture. Continue heating and stirring until thickened. Remove from heat and add Jell-O. Stir until Jell-O is dissolved and well mixed. Let cool. Add sliced bananas and pour into pie shells. Cover with plastic wrap and chill completely for several hours or overnight. Before serving, top with whipped topping. Chopped nuts can be sprinkled on top for added crunch and texture. JANE MCLAUGHLIN MURPHYSBORO

Streusel Topping 2 cups quick oats 1 cup brown sugar 1/3 cup flour 3/4 tablespoons cinnamon 1/3 cup butter, melted Nuts and raisins, if desired Mix ingredients. Use as topping for coffee cakes, apple crisp, sweet rolls, breads, etc. JAN ALLEN MAKANDA

Page 22 Friday, November 19, 2010 The Southern Illinoisan Holiday Cookbook

Soak gelatin in water. Set aside. Mix sugar, flour, salt and milk. Cook stirring over low heat, bringing to a boil. Boil one minute. Remove and stir in gelatin. Cool. When partially set, beat until smooth. Blend in vanilla, almond extract and whipping cream. Beat eggs whites and cream of tartar until stiff. Add sugar and beat until salt peaks form. Fold into gelatin mixture. Fold in flaked coconut. Divide into 2 9-inch pie shells. Sprinkle with flaked coconut. Refrigerate until ready to serve. CAROLYN HAYES ENERGY

White Christmas Pie

Triple Berry Napoleons Berry mixture: 8-ounces fresh blackberries 8-ounces fresh red raspberries 8-ounces fresh blueberries 1/2 cup granulated sugar Wash fruit and drain. Sprinkle with 1/2 cup granulated sugar. If berries do not seem sweet enough, add more. Allow to sit at room temperature and macerate. Prepare your favorite pie crust recipe or use a refrigerated pie crust. Roll out the crust and using a cookie cutter or a glass to cut rounds, cut out pieces of the dough. Place on a parchment lined baking sheet. Brush with an egg wash (1 beaten egg or egg white mixed with about 1 teaspoon water) and sprinkle with granulated sugar. Bake according to your pie crust recipe or refrigerated crust instructions. Allow to cool.

1 baked 9-inch pie shell, with a high fluted edge 1/2 cup sugar 1/4 cup flour 1 envelope (1 tablespoon) unflavored gelatin 1/2 teaspoon salt 1 3/4 cups milk 3/4 teaspoon vanilla flavoring 1/4 teaspoon almond flavoring 3 egg whites 1/4 teaspoon cream of tartar 1/2 cup sugar 1/2 cup whipping cream, whipped 1 cup moist shredded coconut

Whipped cream: 1 cup heavy whipping cream 1/4 cup powdered sugar 1 1/2 teaspoons vanilla

Blend sugar, flour, gelatin and salt thoroughly in saucepan. Gradually, stir in milk. Cook over medium heat until mixture boils, stirring constantly. Boil 1 minute. Place pan in cold water. Cool until mixture mounds slightly when dropped from a spoon. Blend in flavorings. Carefully fold into a meringue made of blending egg whites, cream of tartar and sugar. Gently fold in whipped cream. Fold in coconut. Chill several hours until set. Serve cold. This is delicious when topped with crushed sweetened strawberries or raspberries.

In a well chilled mixing bowl, whip cream slowly adding powdered sugar and vanilla until stiff peaks are formed. Refrigerate until ready to assemble napoleons. On a plate place one cookie crust, pour about 2 tablespoons of fruit mixture over crust and top with dollop of whipped cream. Repeat with second cookie, fruit and dollop. Top with any extra berry you might have unused and serve immediately.

DIXIE TERRY GOREVILLE

LAURA EBERSOHL HERRIN

Chicken Paprikish wins

the entrees category BY STEPHEN RICKERL THE SOUTHERN

Jean Alstat has been cooking since she was a little girl, but she Alstat didn’t start out play-cooking. “When I was a little girl I wanted an Easy Bake Oven,” she said. “My dad said ‘You have a real oven, why do you need an Easy Bake Oven. Just use the real oven.’” Alstat said she learned to cook from her mother and grandmother and loves finding recipes to try in cookbooks. “I look at it as it’s relaxing, it’s a hobby, it’s just something I really enjoy,” she said. Alstat won the Entrée category with her recipe for Chicken Paprikish. She said she got the recipe from her aunt, but it’s an adaptable recipe. “Her version had higher fat using real butter and sour cream,” she said. “I adapted it to be lower fat, lower sodium. It’s a very old recipe but it’s been tweaked.”

Chicken Paprikish 5 or 6 large chicken breasts or 15 smaller chicken tenderloins Salt and pepper to taste Paprika 1/2 large onion 1 can fat free chicken broth 4 teaspoons cornstarch 1 to 2 pints sour cream Cooked noodles Take chicken breasts or tenderloins, salt and pepper very lightly, cover heavily with paprika. Spray large, preferably heavy pan, with butter flavored cooking spray. Layer chicken in pan, cover with lid and begin cooking over medium heat. While cooking, dice 1/2 large onion, microwave on plate for

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2 minutes. Add cooked onion and 1 can chicken broth to chicken. Keep covered and continue cooking until chicken is thoroughly done, 30 minutes to 1 hour depending on size of chicken breasts. No need to turn over. While chicken is cooking, mix cornstarch and 1/4 cup water. Remove chicken after it is cooked and while broth is boiling, add cornstarch mixture. Remove from heat and add 1 or 2 pints sour cream — how much you add is a personal preference, taste it with one, add more if you want. Do not boil after sour cream has been added. Return chicken to pan, serve over noodles. JEAN ALSTAT DESOTO

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The Southern Illinoisan Holiday Cookbook Friday, November 19, 2010 Page 23

Six Can Casserole

Can-Can Chicken

1 can cream of chicken soup 1 can chicken with rice soup 1 can cream of celery soup 1 can evaporated milk 1 large can Chinese noodles 2-3 cans white meat chicken (potato chips to crush)

10 3/4-ounce can cream of mushroom soup, undiluted 10 3/4-ounce can cream of chicken soup, undiluted 5-ounce can evaporated milk 6-ounce or 8-ounce can sliced water chestnuts, drained 4-ounce can sliced mushrooms, drained 3-ounce can chow mein noodles 3 to 4 cups cooked, cubed chicken 2-ounce jar diced pimento 8-ounce can peas, if desired Grated parmesan cheese Toasted slivered almonds

Mix together and put into 9x13 inch pan. Top with crushed potato chips and bake at 350 degrees until bubbly. KATHY WILLIAMS HARRISBURG

Asparagus Casserole Two or three bunches fresh asparagus 2 small cans of mushrooms Six slices of cheese 1 can cream of mushroom soup bread crumbs 1 stick of butter Cut up the tender parts at top of asparagus and place into a 9x13 baking dish. Place the mushrooms over the asparagus, stems and pieces drained. Cover with cheese and cover cheese with soup. sprinkle bread crumbs over soup. Dot crumbs with butter. Bake at 350 degrees until cheese melts and browns, 35 to 40 minutes. MARTHA FREEMAN PINCKNEYVILLE

‘Can’t be Diet’ Chicken! 1 can Diet Coke (any brand) 1 cup ketchup 4 (3-4 ounce) boneless, skinless chicken breasts or skinless tenderloins 1/2 packet of onion soup mix Place chicken in skillet. Sprinkle the onion soup mix and pour ketchup over chicken and then cola. Cook on medium high heat 45 minutes, reduce heat, cover and simmer until sauce begins to adhere to chicken approximately 20 minutes. Remove from heat and serve. AMY OXFORD HARRISBURG

In large bowl, combine soups and evaporated milk. Stir vigorously until well mixed and smooth. Add water chestnuts, mushrooms, noodles, chicken, pimento and peas. Stir until mixed and turn into two-quart casserole dish. Sprinkle with parmesan and almonds. Bake at 350 degrees about 45 minutes until lightly browned and bubbly. Makes about 6 servings. MARIETTA BRIDDICK ELDORADO

Chicken and Rice 2 cups chopped, cooked chicken 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup yellow onion, chopped 1 red or green pepper, chopped 2 cloves garlic, minced 1 cup white,long-grained rice 3 plum tomatoes, chopped (1 cup) 1 teaspoon thyme 1 cup frozen peas, thawed Saute onion and green pepper 3 to 5 minutes Add rice and garlic. Saute 1 minute. Add 3 to 4 cups chicken stock, tomatoes and thyme. Bring to a boil, lower heat. Add chicken, salt and pepper. Cover for 20 minutes, or until rice is tender. Add peas. Cook another 5 minutes. Serve with a green salad and texas toast! This is heart healthy.

Chicken and Cheese Enchilada Soup 15-ounces can diced tomatoes 1 can Rotel type tomatoes and green chilies 1 stalk of chopped celery 3/4 cup frozen pepper/onion stir-fry 2 cans (14-ounces) chicken broth 1 teaspoon each ground cumin, onion powder and garlic powder 1 can Campbell’s Nacho Fiesta soup 1 soup can of water Small cooked and shredded chicken breast 1 cup shredded pepper jack cheese 4 ounces cream cheese Simmer first 6 ingredients until vegetables are tender. Puree the vegetables and add the can of soup, water and shredded chicken. Simmer about 10 minutes. Dice the softened cream cheese and stir into about a cup of the hot soup in a small bowl until melted and smooth. Stir into the hot soup until smooth. Stir the pepper jack cheese into the soup and stir constantly while heating. Salt to taste and sprinkle each serving with chopped chives if desired. Serve with corn chips. CAROL MOREHEAD METROPOLIS

Easy Chicken ’n Dumplings 4 boneless chicken breasts 2 packages refrigerated tortillas 1 jar chicken boullion granules black pepper to taste 1 small can cream of chicken soup Yellow food coloring Bake or boil chicken breasts. Shred with forks. Boil 1/2 gallon of water and add entire jar of boullion. Add 3 drops of food coloring. Add chicken. Simmer 10 minutes. Slice tortillas in pot of boiling broth. Do not cover. Simmer on low 20 minutes. Add cream of chicken soup. Let cool 10 minutes.

MARJORIE LAMPE CAMPBELL HILL

Page 24 Friday, November 19, 2010 The Southern Illinoisan Holiday Cookbook

DONNA HENDERSON ANNA

Chicken Rissoto

ALAN ROGERS / THE SOUTHERN

Cream Cheese Chicken Chimichangas

Cream Cheese Chicken Chimichangas 6 boneless skinless chicken breasts 1 medium white onion 1 medium green pepper Salt and pepper to taste 8 ounces cream cheese, cut in 16 cubes 2 cups shredded cheddar cheese Small can sliced jalapenos 8 10 inch flour tortillas In a crock pot, cover chicken breasts with water, add sliced onion and green pepper. Season with salt and pepper. Cover and cook on low for 6-8 hours until cooked through and tender. Drain water and reserve the onions and peppers along with the chicken. Shred chicken. In a flour tortilla, scoop 1/4 to 1/2 cup chicken mixture, top with 1 cube of cream cheese and roll up. Place seam side down in a greased casserole dish. Repeat using all of the tortillas. You may need to use a second casserole dish. Make an egg wash using 2 eggs, beaten. Brush on top of the tortillas. Bake at 350 degrees for 15 to 20 minutes or until lightly golden brown. Remove from oven. Place 1 cube of cream cheese on top of each chimichanga, top with shredded cheese and a few jalapenos. Bake an additional 5 minutes until cheese is melted. Serve with desired toppings. BETH WINGERTER CHESTER

2 large boneless chicken breasts 2 tablespoons of canola oil 1 medium onion diced 1/2 cup butter 1 cup julienned carrots 2 cups sliced zucchini 3 packages chicken flavored rice 2 cups chicken broth 1 lemon 8-ounce package of cream cheese 1 cup parmesan cheese 1/2 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon sweet basil Saute chicken breasts in oil. Halve the lemon and place it sliced side down in skillet. Saute until juices run clear. Remove and add butter, onion, carrots and squash. Saute until fork tender. Meanwhile, cook rice to package directions. Dice chicken, add rice mixture, vegetable mixture and chicken broth to skillet. Simmer about 15 minutes until broth starts to reduce. Add lemon juice from cooked lemons. Add cream cheese, salt, pepper, onion and garlic powders, parmesan cheese and basil. Simmer until cream cheese melts. Allow to sit for 10 minutes before serving. DONNA HENDERSON ANNA

Crock Pot French Dip 3 pounds roast- rump or eye 1 large onion, sliced 1/2 cup dry wine or whatever red you have on hand 1 package dry au jus gravy mix 2 cups beef broth 1 teaspoon each of onion and garlic powder Salt and pepper to taste Place all in crock pot and cook on high for 5 to 6 hours. Slice and serve! Keep it in the crock pot to serve. SUSAN BUETOW DU QUOIN

Italian Beef

Poor Manâ&#x20AC;&#x2122;s Steak Deluxe

Tagalini

Shrimp and Cheese Grits

1 3 or 4 pounds chuck roast 2 packages italian dressing mix 1 bottle beer 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon black pepper Jar of pepperoncini peppers Hoagie rolls 8-ounce package of mozzarella cheese 1/4 cup butter

1 can cream of mushroom soup 1 pound lean ground beef 3 onions, sliced into rings 6 potatoes, sliced

3 tablespoons cooking oil 1 pound ground beef 1 1/2 teaspoons salt 1 teaspoon oregano 1 medium onion, chopped 2 cans Italian style noodles (1 pound each) 1 can (10 ounces) whole kernel corn with liquid 4 ounces uncooked noodles 1/4 to 1/2 grated parmesan cheese

5 cups water 12-ounce can evaporated milk 1 1/2 cups quick-cooking grits 1 1/2 cups grated cheddar cheese (about 5 ounces) 5 scallions, white and green portions, thinly sliced seperately Salt and pepper 6 slices bacon, thinly sliced crosswise 1 pound large shrimp, peeled and deveined

Preheat oven to 350 degrees. Place roast in dutch oven or roaster. In medium size bowl, stir together italian dressing mix, onion and garlic powder, black pepper, beer and 1/2 jar of pepperoncini peppers. I also add 1/2 the jar of liquid from the peppers. Pour over roast and bake until the roast is tender and can be shredded with a fork. Usually 3 hours in the oven. Butter hoagie rolls. Add italian beef to rolls and top with cheese. Bake until cheese melts, about 4 minutes. This recipe can be adapted to the crockpot. Cook on low for 8 hours. DONNA HENDERSON ANNA

Mexican Casserole 1 1/2 pounds ground beef 1 small onion diced 1 can cream of chicken soup 1 can cream of mushroom soup 1 can chopped green chiles 2 cups shredded cheese 10 large flour tortillas Salsa Sour cream Brown ground beef and onion. Drain, mix with soups and green chilies, Spray 9x13 inch pan. Start with flour tortillas cutting to fit pan. Layer with soup and ground beef mixture then cover with cheese. Repeat two more times, Finish with cheese on top. Bake at 350 degrees for 35 to 40 minutes until hot. Cut into slices and serve with salsa and sour cream. SANDY COOPER CARTERVILLE

Layer onions, then potatoes. Salt and pepper each layer. Layer until all onions and potatoes are used. Pour soup over all evenly. Crumble raw beef over top. Even out with fingers and press down. Cover with lid or foil. Bake 350 degrees for 1 hour and 15 minutes or until potatoes are tender. CAROLYN HAYES ENERGY

ALAN ROGERS / THE SOUTHERN

Game Day Oven Burgers

Quick 8-Can Soup

Game Day Oven Burgers

11-ounce can corn 15-ounce can sliced potatoes 14-ounce can diced tomatoes 15-ounce can cut green beans 15-ounce can mixed vegetables 1 can chili with beans 1 can chili without beans 1 can old fashioned vegetable soup

1 pound lean ground beef 1 packet Lipton dry onion soup mix 1 egg, beaten 2 tablespoons of your favorite burger flavoring (ketchup, Worcestershire, steak sauce, hot sauce) 1/2 cup bread crumbs 1/2 cup shredded cheese Sliced black olives, optional Pepperoni slices, optional 1/2 cup pasta sauce, optional 4 Kaiser rolls, unsliced

Mix and heat all undrained cans. Serve with your favorite crackers. MARJORIE LAMPE CAMPBELL HILL

Spaghetti Heaven 16 ounces pasta cooked and drained, any type of pasta 1 large jar spaghetti sauce (any flavor) 8-ounces softened cream cheese 8-ounce container of sour cream 8-ounces cottage cheese 8-ounces butter, softened 1 tablespoon parsley 1 1/2 teaspoons garlic powder 2 cups mozzarella cheese parmesan cheese Mix the cream cheese, sour cream, cottage cheese, butter, parsley and garlic powder. In a 9x13 inch greased casserole dish, layer pasta, cheese mixture, and spaghetti sauce. Top with mozzarella cheese and sprinkle with parmesan cheese. Bake at 350 degrees for 30 minutes or until bubbly and warmed through. Substitute: creamy chicken alfredo sauce instead of spaghetti sauce for a little added richness. BETH WINGERTER CHESTER

Combine ground beef, Lipton mix, egg, bread crumbs, 2 tablespoons favorite flavoring. Set aside. Take Kaiser rolls and carve out the insides. Be very careful that you donâ&#x20AC;&#x2122;t make a hole in the bottom. Roll will look like a bowl when you are finished. Try to leave at least a quarter inch of bread around the inside of the roll and on the bottom. Spoon about 1/4 cup of the meat mixture into each hollow Kaiser Roll. One pound of lean ground beef should fill 4 Kaiser Rolls. Place aluminum foil on a cookie sheet. Spray with nonstick spray. Place the rolls on the cookie sheet. Bake at 350 degrees for 45 minutes. Best served warm. If you want to make them more personalized you can use the olives, pepperoni, pasta sauce and cheese. Take the rolls out of the oven 5 minutes early, put on the toppings then put them back in for 5 minutes to melt the cheese. CORRIE RALLS ANNA

Brown meat in the oil. Drain and place in a large cooking pan. Add remaining ingredients except the cheese. Cook covered over low heat stirring occasionally for about 25 minutes. May need to add a little water to keep from sticking. Remove lid and cook another 10 to 15 minutes until noodles are tender. Serve with parmesan cheese. MARILYN WHITE METROPOLIS

Winter Chicken Stew 1 pound chicken breast, skinned and deboned, cut into 1 inch cubes 1 teaspoon onion powder 3 medium Yukon gold or russet potatoes cut into 1-inch cubes 1 cup fresh baby carrots cut into about 1-inch pieces 8-ounce package fresh button mushrooms, sliced 1 can chicken broth 1/2 teaspoon salt 1 tablespoon tomato paste 1/2 teaspoon thyme 1/4 cup water 2 tablespoons cornstarch Sprinkle chicken pieces with onion powder and brown pieces in a Dutch oven. Add remaining ingredients except for water and cornstarch. Bring to a boil and simmer 15 minutes or until veggies are tender and chicken is no longer pink. In small bowl combine water and cornstarch to create a slurry. Add to chicken mixture and stir till well incorporated into mixture. Bring to a boil. Cook and stir constantly till thickened. Serve with a warm crusty bread and salad to make a complete meal.

In a large saucepan, bring water and evaporated milk to a boil. Lower the heat to medium-low, stir in grits. Partially cover and simmer, stirring until just thickened (about 15 minutes). Remove from heat, stir in the cheese and 3/4 of the scallion greens. Season with salt and pepper and cover to keep warm. While the grits are cooking, in a large skillet, cook the bacon over medium-high heat until almost crisp, about 8 minutes. Season the shrimp with salt and pepper an stir into the pan along with the scallion whites. Cook until the shrimp is pink, about 3 minutes. Pour grits into a large flat bowl. Place shrimp mixture on top and serve. MARIETTA BRIDDICK ELDORADO

Sunday Chicken 3 chicken breasts, halved and pounded thin 1/2 cup oil 1/3 cup flour 1/2 teaspoon salt 1/2 cup sour cream 1/4 cup bacon bits 2/3 cup orange marmalade 1/3 cup maple syrup Flatten chicken. Mix flour and salt. Dip chicken into mixture. Brown in oil on both sides over medium heat. Put in baking dish. Combine remaining ingredients. Baste chicken. Bake 350 degrees for 45 minutes. CAROLYN HAYES ENERGY

LAURA EBERSOHL HERRIN

The Southern Illinoisan Holiday Cookbook Friday, November 19, 2010 Page 25

In the salads category A wonderful salad that must be served at family meals BY STEPHEN RICKERL THE SOUTHERN

After being a 4-H leader for 31 years and judging multiple cooking contests in her life, Esther Craig figured it was time she entered a contest herself. Craig won the Salads category of the Holiday Recipe contest for her Champagne Salad. She said she has been baking since she was a little girl and learned a lot from her

mother-in-law. Her winning recipe was one she got from her mother-in-law. “I still have the recipe card with her original handwriting on it,” Craig said. “It’s a recipe that’s been passed down through the family, and with our grandchildren, it has to be on the table with meals now.” She said the salad can be made ahead of time and it makes for a good dish to get out and have ready for any meal.

Cornbread Salad

1 bag Field of Greens Salad 2 apples of your choice, cored and sliced 1/2 cup walnuts 1/2 cup golden raisins 1/2 cup gorgonzola cheese, crumbled 1 1/2 tablespoon white balsamic vinegar 3 to 4 tablespoons caramel sauce (like for ice cream) Salt to taste

2 cups cornmeal 1/2 cup all-purpose flour 1 egg 1 cup whole milk 2 cups water 1 cucumber, cut into cubes 1 medium sweet onion, diced 3 stalks celery, diced 1 small jar green olives, diced 4 pre-cooked bacon slices, crumbled 8 ounces ranch dressing 1 teaspoon salt 1 teaspoon black pepper

Combine salad mix, apples slices, walnuts, raisins and gorgonzola cheese. Whisk together vinegar, caramel sauce and salt until it has the right acid-to-sweet ratio and is the consistency you want. Pour over salad and serve. LAURA EBERSOHL HERRIN

Champagne Salad 3/4 cup sugar 1 8-ounce softened Philadelphia cream cheese 1 small package frozen strawberries 1 No. 2 can of drained crushed pineapple 1 cup chopped pecans 2 diced bananas 8 ounces whipped topping

Caramel Apple Salad

Franktastic Salad

Craig

Whip sugar into cream cheese. Whip until sugar is dissolved. Add frozen strawberries (do not drain). Stir ingredients until well blended. Pour into a pan to freeze. Spray pan with Pam. The salad will keep at least 30 days. This was my mother-in-law’s recipe. I treasure it, it’s my favorite! ESTHER CRAIG SPARTA

8-ounce package of elbow macaroni 16-ounce package of fully cooked beef frankfurters 1/4 cup chopped onions 1/4 cup sweet pickle relish 4 hard-boiled eggs, chopped 1/2 cup mayonnaise 1 teaspoon milk 1 teaspoon prepared mustard Prepare macaroni as per package directions; drain well and cool. About an hour or more before needed, cut franks into 1/3-inch diagonal slices. Combine with macaroni and remaining ingredients. Chill. Salt to taste. AMY OXFORD HARRISBURG

Cranberry Orange Salad 12-ounce package of fresh cranberries 1 small can of crushed pineapple 1 large Navel orange 1 large Granny Smith apple 1 small box of cranberry or cherry Jell-O 1 cup of sugar, more or less, depending on the sweetness you desire Rinse cranberries. Chop fine in a food processor. Remove and add seedless, quartered orange to the food processor. Grind until fine as well. Add quartered and cored apple. Chop. Add all fruit with pineapple and juice. Add sugar and Jell-O. Stir and chill for at least 4 hours. DONNA HENDERSON ANNA

Preheat oven to 400 degrees. In a large bowl, mix the first five ingredients together and sprinkle on bottom of a greased pan. Bake for 15 to 25 minutes or until golden brown. Let cool. In another large bowl, combine cucumber, onion, celery, green olives and bacon. Add crumbled cornbread. Set aside 2 tablespoons topping. Mix together. Add ranch dressing, salt and pepper. Mix together. Sprinkle with remaining cornbread and serve. AMANDA SMITH JONESBORO

Gifta-salads 4 cups cranberries 2 cups sugar 2 cups water 1 pint whipping cream 2 cups crushed soda crackers 4 teaspoons melted butter Cook sugar, water and cranberries. Cool, then add melted butter to crushed cracker. Whip 1 pint whipping cream and sweeten. cover bottom of glass bowl with half of crushed crackers. Next layer 1/2 of cranberries, then 1/2 of whipped cream. Repeat layers. PAT MOORE BENTON

Grandpa Jones’ Dressing 1/2 cup tomato juice 1/2 cup sugar 1/4 cup oil 2 teaspoon minced garlic 1/4 cup chopped onion Salt and pepper to taste 2 heads of lettuce, torn Mix everything but the lettuce in a jar with a lid. Give it a good shake and then pour over the torn lettuce. This can be made days ahead of time and pulled out just in time for the party. SUSAN BUETOW DU QUOIN

ALAN ROGERS / THE SOUTHERN

The Southern Illinoisan Holiday Cookbook Friday, November 19, 2010 Page 26

Grape Salad

Jerusalem Salad

2 pounds seedless grapes (red, green or a mixture of both) 8-ounce package cream cheese 8-ounce container of sour cream 1/2 cup granulated sugar Brown Sugar Chopped nuts

MARILYN WHITE METROPOLIS

Lobster Salad 4 lobster tails 1/4 cup butter, melted 2 tablespoons minced celery 2 tablespoons mayonnaise 2 slices bacon, cooked and crumbled 1 tablespoon wine vinegar 1 teaspoon lemon juice 1 head lettuce 4 slices tomato 4 slices sourdough bread, buttered and toasted Potato chips Boil lobster. Cool and cut meat into small pieces. In a medium bowl, combine lobster meat, celery, mayonnaise, bacon, wine vinegar and lemon juice. Cover and refrigerate for two days. Place desired amount of lettuce and tomato evenly over two slices of bread. Top with lobster mixture.

Place lettuce, tomatoes, cucumbers and parsley in serving dish and refrigerate until ready to serve. When ready to serve, pour the juice of 2 lemons over salad mixture. Sprinkle with about 1 tablespoon salt, or to your preference. Sprinkle with about 1 tablespoon minced garlic, or to your preference. Toss together and serve with flat bread that has been brushed with olive oil on both sides and lightly toasted in the broiler. This recipe can easily be doubled.

ALAN ROGERS / THE SOUTHERN

Mix cream cheese, sour cream and sugar together until smooth. Add the grapes and mix well. (May have to add more grapes if they are small in size). Pour into bowl. Put brown sugar on top just to cover and sprinkle chopped nuts on top. Refrigerate until ready to serve.

1 cup romaine lettuce, roughly chopped 4 cups tomato, seeded and chopped 4 cups cucumber, seeded and chopped 4 cups fresh parsley, chopped 2 lemons 1 tablespoon salt 1 tablespoon minced garlic

LAURA EBERSOHL HERRIN

Mexican Corn Salad

Pineapple Cheese Salad

Vebbieâ&#x20AC;&#x2122;s Cranberry Sauce

4 ears of corn, boiled for 1 minute and cooled 1/2 red bell pepper, finely chopped 2 small green onions, chopped (both white and green parts) 1/4 cup mayonnaise 1 tablespoon lime juice 1/2 teaspoon chili powder 1 tablespoon sugar 1/4 cup parmesan cheese

1/2 cup nut meats 1/2 pound Velveeta cheese cut in small cubes 1 No. 2 can chunk pineapple 1 egg 1 tablespoon sugar

2 large packages cherry Jell-O 1 1/4 cups boiling water

Cut corn from cob. Mix with red pepper, lime juice, sugar, mayonnaise and chili powder. Just before serving add parmesan cheese, or chill two to four hours. MARJORIE LAMPE CAMPBELL HILL

MARTY THORNTON HERRIN

Peach Buttermilk Salad Kraut Salad 16-ounce jar of kraut, drained 1 cup green pepper, chopped 1 cup carrots, grated 1 cup onions, chopped 1 cup celery, chopped 2-ounce jar of pimentos, chopped 1 cup sugar 1/2 cup white vinegar Mix all vegetables in bowl. Add vinegar to sugar in a saucepan. Bring to a boil. Cool and pour over vegetables. Toss lightly. Chill well before serving.

2 3-ounce packages peach Jell-O 1 8-ounce can crushed pineapple, with juice 2 cups buttermilk 8-ounce container of Cool Whip 1/2 cup nuts Heat dry Jell-O mix and pineapple to boiling, then let cool. Add buttermilk, Cool Whip and let refrigerate. Top with nuts. BRENDA RIDGEWAY PINCKNEYVILLE

Mix juice of pineapple with the egg, flour and sugar. Cook until smooth and mix with cheese, pineapple and nut meats. MARTHA FREEMAN PINCKNEYVILLE

Strawberry Spinach Pecan Salad Salad: 1 pound fresh spinach 1 pound fresh garden mix salad greens 1/2 cup pecans 1 can mandarin oranges, drained 1 pint fresh strawberries, sliced Dressing: 1/3 cup wine or raspberry vinegar 1 teaspoon dry mustard 1/2 cup sugar 1 cup olive or canola oil 1 1/2 teaspoons poppy seeds Cut spinach or use baby leaves. Mix all salad ingredients. Mix all dressing ingredients and pour over salad just before serving.

Dissolve Jell-O in water well.

2 cans cranberry sauce with berries 1 medium can crushed pineapple, drained 1 medium can mandarin oranges, drained 1 cup chopped celery 1 cup chopped pecans Blend all ingredients with mixer. Put into bowl and chill overnight. CAROLYN HAYES ENERGY

Green Onion Salad 1 package of lemon or lime Jell-O 1 cup hot water 4 small chopped green onions (including tops) 1/2 cup (or more) Miracle Whip 1 cup chopped celery 1 cup cottage cheese Dissolve Jell-O in hot water. Let cool and add rest of ingredients. Mix well. KATHY WILLIAMS HARRISBURG

ALICE HUNT BENTON

KATHY WILLIAMS HARRISBURG

The Southern Illinoisan Holiday Cookbook Friday, November 19, 2010 Page 27

Apricot Noodle Kugel wins BY STEPHEN RICKERL THE SOUTHERN

Alice Bean began cooking as a child; with eight siblings she said her mother needed a little help in the kitchen. She said her culinary horizons were broadened when Bean she went to college in a predominantly Jewish suburb of Cleveland and worked as a Shabbas Goy. She said a Shabbas Goy is a non-Jewish person who works in Jewish homes during their Sabbath or holidays when they’re not allowed to work. Bean’s winning side dish, Apricot Noodle Kugel, is a Jewish noodle pudding she learned to make during her time as a Shabbas Goy. Bean said she enjoys cooking because she likes the response her family has to the food and gets satisfaction from making them happy.

Apricot Noodle Kugel 8-ounce package egg noodles 4 eggs 3/4 cup sugar 1 teaspoon vanilla 1 teaspoon lemon extract 16-ounces low-fat sour cream 2 cups low-fat cottage cheese 3/4 cup apricot nectar 1/2 cup golden raisins 2 tablespoons butter 1 1/2 teaspoons sugar 1/2 teaspoon cinnamon 2 tablespoons butter, cut into small pieces Preheat oven 350 degrees. Cook noodles per package directions, drain. In large bowl, beat eggs, 3/4 cup sugar, lemon extract, and vanilla. Add sour cream, cottage cheese, and apricot nectar. Mix well. Stir in noodles. In 13x9x2 inch pan, melt 2 tablespoons butter. Add noodle mixture to baking pan. In small bowl, stir together 1 1/2 teaspoons sugar and 1/2 teaspoon cinnamon. Sprinkle sugar/cinnamon mixture on top of noodle, then dot with the 2 tablespoons butter (sliced into small pieces). Bake 350 degrees for 1 hour to 1 hour 15 minutes until knife inserted in kugel comes out clean. The top should be nicely browned. Cool slight before slicing into squares. Serves 12. ALICE BEAN CARTERVILLE

Betty’s Red Cabbage Casserole

Brown Rice and Apricot Pilaf

1 stick butter 1 medium size head red cabbage 1 large onion (chopped) 1 1/2 cups milk 4 eggs (slightly beaten) 3/4 cup crushed saltine crackers 1 teaspoon salt 1/4 teaspoon pepper

1 medium onion 1 clove garlic 1/4 cup dried apricots 2 tablespoons butter/margarine 3/4 teaspoon ground coriander 1/8 teaspoon ground cinnamon 3/4 cup brown rice, not cooked 2 tablespoons chopped fresh parsley 2 cups water 1 teaspoon salt 1/4 teaspoon pepper

Preheat oven to 350 degrees. Spray a 1 cup casserole baking dish with nonstick spray. Melt butter in large pot. Add onion and cabbage, cook for 20 minutes. Stir in milk, bring to a boil, simmer for 5 minutes. Cool stir in eggs, and 1/2 cup cracker, salt and pepper). Spread into baking dish. Top with remaining crackers. Bake for 30 minutes or until golden brown and fork tender. CORRIE RALLS ANNA

ALAN ROGERS / THE SOUTHERN

The side dishes category

Heat oven to 350 degrees. Chop onion and mince garlic. Cut apricots in halves. In a large oven proof frying pan, melt butter over medium heat. Add the onion and cook till softened, about 5 minutes. Stir in the minced garlic, coriander, cinnamon and rice. Cook, stirring 1 minute. Add the water, halved apricots, salt and pepper. Put into the preheated oven and bake until rice is tender and the liquid is absorbed, about 1 hour. Stir in the chopped parsley and serve.

Cauliflower Soup

Cinnamon Pears

Corn Cauliflower Bake

Medium sized head of cauliflower 3 1/2 cups water 1 teaspoon salt 3 tablespoons butter 3 tablespoons regular flour 1 cup milk 1 egg yolk and 2 tablespoons cold water, optional

Step one set in 2 to 3 days: 2 large cans Pear Halves 1 bag Cinnamon candies Glass container, large enough to hold pears and cinnamon juice

10-ounce package frozen cauliflower, thawed 10-ounce can of cream of celery soup 1 cup grated sharp cheddar cheese 1/2 cup cornflake crumbs 1 can whole kernel corn, drained 2 tablespoons chopped pimentos 1 tablespoon melted butter

Break cauliflower into flowerets, wash carefull and put into slightly salted boiling water. Cook gently until done. Strain, keeping liquid. Melt butter, stir in flour and cook until pale yellow. Continue to stir while adding cauliflower liquid and milk. Simmer 10 minutes. Add flowerets. Stir in egg yolk beaten in the water.

LAURA EBERSOHL HERRIN

Page 28 Friday, November 19, 2010 The Southern Illinoisan Holiday Cookbook

GLORIA MCPHERSON DU QUOIN

Step two, hours before serving: Ruffled lettuce of choice 1 head or bunch 1 large package cream cheese 1/2 cup crushed walnuts or pecans In a sauce pan, pour syrup of pears into pan, Put the pears in a glass container. Bring syrup to a simmer, add cinnamon candies, stir until candies are dissolved, pour cinnamon juice over pears, refrigerate for a 2 to 3 days, until pears are colored through to middle. Prep Day: On a platter, place desired lettuce as a bed. Place pears on the lettuce. Cream cheese slightly room temperature. Blend in nuts, make small balls of mixture to place into the well of the pear half. Refrigerate until ready to serve. VALERIE GRIZZELL ROYALTON

Place cauliflower in an 8-inch square baking dish. Bring corn, soup and pimento to a boil. Pour over cauliflower. Bake for 25 minutes at 375 degrees. Top with combined butter, crumbs and cheese. Bake 5 minutes longer. MARJORIE LAMPE CAMPBELL HILL

Cheesy Potato Casserole

Marbled Stuffed Potatoes

1 large bag frozen hash brown potatoes (about 1 1/4 pounds) 1 can cream of chicken soup 1 cup sour cream 1 cup shredded cheddar cheese 1 medium onion finely chopped 2 tablespoons butter, cut into pats

4 large russet potatoes 1 large sweet potato 1/4 cup sour cream 3 tablespoons softened butter 3 tablespoons diced onion 3/4 cup shredded sharp cheddar cheese Pinch of cinnimon Salt and pepper to taste Olive oil for brushing

Mix first 5 ingredients and pour into buttered baking dish, dot with butter. Bake about 1 hour until bubbly and golden on top ALICE HUNT BENTON

MaMa’s Veggie Casserole 2 packages of Birds Eye vegetables (cauliflower, broccoli, etc.) 1 can sliced water chestnuts 2 cups Velveeta Cheese 1 box of herb stuffing Mix all together and drizzle with butter. Bake 1 hour at 350 degrees, covered. KATHY WILLIAMS HARRISBURG

Hawaiian Sweet Potatoes 4 large sweet potatoes 8 1/4-ounces can crushed pineapple, drained 3/4 cup brown sugar 1 1/2 tablespoons cornstarch 1/4 teaspoon salt 1/8 teaspoon cinnamon 1 cup canned apricots, undrained and pureed 2 tablespoons butter, softened 1/2 cup chopped pecans Cook sweet potatoes in boiling water for 20 to 25 minutes or until tender. Peel and cut into 1/2 inch slices. Arrange slices in a 12 x 8 x 2 inch baking dish, lightly greased, set aside. Drain pineapple reserving 1/3 cup liquid, set pineapple aside. Combine pineapple juice, sugar, cornstarch, salt, cinnamon and apricot puree in heavy saucepan, stir well. Cook over medium heat until thickened and smooth, stirring constantly. Add butter, pecans and pineapple, stir until butter melts and pour over potatoes. Bake at 375 degrees for 20 to 25 minutes. JEAN ALSTAT DE SOTO

Preheat the oven to 400 degrees. Put the russet and sweet potatoes directly on the oven rack and bake for 30 minutes. Pierce each potato a few times with a fork and continue to bake until tender. Once tender remove and let cool slightly. Peel the sweet potato. Transfer to a bowl and mash with a fork until smooth. Trim a thin slice off the top of each russet potato, cutting lengthwise. Scoop most of the flesh into another bowl, leaving the shells intact. Add sour cream and butter to the bowl and mash with a fork. Stir in onions, 1/2 cup cheese, the cinnamon, salt and pepper. Stir until well mixed. Gently fold in sweet potato. Don’t over mix or it will loose the taste and effect of the marble. Brush the potato skins with olive oil and season with salt and pepper. Generously fill with marbled potato mixture and sprinkle with remaining 1/4 cup cheese. Reduce heat of the oven temp to 375. Place stuffed potatoes on a baking sheet and bake until the cheese melts 25 to 30 minutes. CORRIE RALLS ANNA

Cranberry Relish 1 package fresh cranberries rinsed and dried 2 cups sugar 1/4 cup chopped walnuts 1/4 cup raisins 2 granny smith apples, chopped 1/2 teaspoon cinnamon Put cranberries in 10x15 inch pan and mix other ingredients and pour over. Bake at 350 degrees covered with foil. When cool, remove with spatula into bowl and add orange zest or 1 teaspoon Grand Marnier. HELEN NAPIER PINCKNEYVILLE

My Southern Pride Sweet and Sour Cabbage 1 1/2 cups of green cabbage 1 1/2 cups of red cabbage 2 medium Granny Smith Apples 1/2 cup Coca Cola 2 tablespoons of white vinegar 2 tablespoons of light brown sugar 2 tablespoons of bacon dripplings 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon caraway seeds Finely shred both cabbages. Should measure 3 cups. Core and deseed apples. Leave skins on. Cut into small dices. In a medium pan over medium heat, toss all ingredients together. Cover and let simmer until cabbage is tender, about 25 minutes. Stir occasionally. Let cool and serve. AMANDA SMITH JONESBORO

Potato Apple Stuffing 1 large sweet onion, finely chopped 2 celery ribs, finely chopped 1 medium Red Delicious apple, diced and decored 1 1/2 cups bread crumbs 6 tablespoons butter, room temperature 3 cups mashed potatoes, cooked 1/4 teaspoon cinnamon 1 tablespoon sour cream 1 teaspoon salt 1/2 teaspoon black pepper 1 cup shredded sharp cheddar cheese 2 tablespoons fresh flat leaf parsley, minced Preheat oven to 350 degrees. In a large saucepan, saute onions and celery in butter. Cook until tender. Remove from heat. Add bread crumbs, potatoes, apple, sour cream, cinnamon, salt, pepper and parsley. Mix together. Place onto a cooking dish, lightly coated with non-stick cooking spray. Leave uncovered and bake for 40 to 50 minutes, or until golden brown. Sprinkle cheddar cheese and bake 10 more minutes, or until cheese is melted. Let cool and serve. AMANDA SMITH JONESBORO

Red Green Beans 2 cans cut green beans, 1 can drained 2 tablespoons butter 2 tablespoons minced onion 2 tablespoons tomato paste Pinch of black pepper Saute onion in butter until soft. Stir in tomato paste and pepper. Add green beans and juice from one can. Bring to a boil. Cover and reduce heat to low. Simmer 30 minutes. Serve hot. DIANE GUALDONI JOHNSTON CITY

Sausage Baked Beans 1 pound of sausage crumbled and cooked 2 large cans of pork and beans 1 small can of tomato paste 1 cup of honey barbeque sauce 1 pound of dark brown sugar 1 onion chopped 1 teaspoon of garlic powder 1/2 teaspoon of black pepper 1 teaspoon of onion powder Fry sausage and onion. Stir in beans, tomato paste, barbeque sauce, brown sugar and spices. Pour in 9x13 baking dish. Top with sliced bacon. Bake one hour at 350 degrees. DONNA HENDERSON ANNA

Sautéed Asparagus 1 bundle of fresh asparagus 4 tablespoons butter/margarine 1 teaspoon of minced fresh garlic Coarsely ground black pepper, to taste Salt, to taste Wash asparagus and remove woody stems, approximately the bottom two inches of the stalk. (Note: When you bend asparagus and it snaps, the lower part is the woody stem and the top part is the tender more desirable part to eat.) Cut tender tips into about 2 inch pieces. In a large skillet, melt butter and add fresh garlic. Add asparagus to skillet. Add salt and pepper to taste. Toss pieces of asparagus in the butter and garlic to coat it.

Allow it to cook for about seven minutes until heated through and is a nice bright green in color. Serve immediately. LAURA EBERSOHL HERRIN

Scalloped Corn and Oysters 1-pound can (2 cups) cream-style corn 1 can frozen condensed oyster stew, thawed 1 cup medium cracker crumbs (approx. 20-22 saltine crackers) 1 cup milk 1/4 cup chopped celery 1 slightly beaten egg 1 tablespoon finely chopped pimiento 1/4 teaspoon salt Dash of pepper 2 tablespoons butter, melted 1/2 cup medium cracker crumbs (10-11 saltine crackers) Combine corn, oyster stew, 1 cup cracker crumbs, milk, celery, egg pimiento, salt, and pepper. Pour into greased 1 1/2 quart casserole dish. Combine melted butter and 1/2 cup cracker crumbs. Sprinkle over corn mixture in a wreath design. Bake in 350 degree oven for approximately 1 hour or until golden brown. When knife inserted in center of casserole comes clean, corn is done. Makes 6 servings. JANE MCLAUGHLIN MURPHYSBORO

Scalloped Pineapple 4 cups plain bread croutons 1 large can pineapple chunks, drained 3 well beaten eggs 1/2 cup melted oleo 2 cups granulated sugar 1 cup milk Combine the croutons, sugar, melted oleo and eggs. Mix well. Add the pineapple chunks and milk. Pour into a well greased 1 1/2 to 2 quart casserole baking dish. Bake at 325 degrees for 45 to 50 minutes. Serve warm. MARILYN WHITE METROPOLIS

The Southern Illinoisan Holiday Cookbook Friday, November 19, 2010 Page 29

Squash Casserole

Sweet Potato Halves

2 packages (12-ounces each) of yellow squash (frozen) or about 4 large fresh 1 large yellow onion diced 16-ounce container of sour cream 8 ounce package of cheddar cheese 1 can cream of chicken soup 1 can cream of mushroom soup 1/2 cup of milk 1/2 cup of butter 1/2 teaspoon of salt 1/2 teaspoon of black pepper 1 tablespoon of garlic powder 1 tablespoon of onion powder 1 package of chicken flavored Stove Top stuffing mix

4 large sweet potatoes, partially cooked and peeled 1 1/2 sticks butter, meletd 4 pre-cooked slices hickory bacon, crumbled 1 cup chopped pecans 2 tablespoons honey 1 teaspoon pumpkin pie spice Pinch of salt

Preheat oven to 350 degrees. Paraboil or steam squash for 8 to 10 minutes or until fork tender. Drain. Saute onion in butter. Add to squash along with all other ingredients including stove top stuffing mix dry. Pour mixture in 9x13 inch dish that has been buttered. Bake for 30 minutes. DONNA HENDERSON ANNA

Stuffed Sweet Potatoes 12 large sweet potatoes, baked 1 1/2 sticks unsalted butter, room temperature 3/4 cup light brown sugar 3/4 cup flour 1/4 teaspoon salt 1/4 teaspoon pumpkin pie spice, or cinnamon 1 cup toasted pecan pieces 1 cup miniature marshmallows Preheat over to 400 degrees. Wash and prick potatoes. Bake on cookie sheet for 45 minutes or until knife inserted in center goes in easily. Mix butter, brown sugar and butter in large bowl until crumbly. Add cinnamon, salt, pecans and marshmallows. Fold streusel topping together to combine. Slice potatoes in half down center and push ends towards the middle to open up. Stuff sweet potatoes generously with streusel topping and return to oven. Bake for 20 minutes, or until topping is bubbly and brown. CAROLYN HAYES ENERGY

Preheat oven to 450 degrees. Lightly coat large baking sheet with non-stick cooking spray. Slice potatoes in half and dip in melted butter. Place on baking sheet. Combine pecans, salt, pumpkin pie spice and bacon in small bowl. Sprinkle mixture on potatoes. Drizzle honey over potatoes. Bake for 15 to 20 minutes (optional). Garnish with fresh flat leaf parsley. AMANDA SMITH JONESBORO

Taco Chili 1 jar taco chili mix 4 cups water 2 cans (16-ounces each) diced tomatoes with green chilies 1 pound packaged ground chuck, cooked and drained tortilla chips, shredded cheddar cheese In a large Dutch oven, add beans from taco chili mix and water to cover. Let stand for 8 hours. Drain. Stir in taco chili mix, water, tomato sauce and tomatoes, stirring to combine the ground chuck. Bring to a boil. Reduce to simmer for 2 hours. Serve with tortilla chips and cheese.

Young cooks take the stage Melt In Your Mouth Mexican Dip wins BY STEPHEN RICKERL THE SOUTHERN

Callie Oxford was the youngest of three generations competing in the Holiday Recipe contest. Her mother Amy won the cookies category with the Peanut Butter Bacon Cookies and her grandmother competed in the breads category with her Monkey Bread Muffins. “I’ve been cooking since I was three-years-old at my grandma’s house,” Callie said. “I used to roll

out the dough.” Callie won the young cooks category with her Melt in Your Mouth Mexican Dip. She’s been successful with the recipe, winning Best First Time Food Oxford Demonstrator with it at 4-H, where she had to prepare the entire dish in front of a judge. Callie said she enjoys cooking alongside her mother and grandmother.

Melt In Your Mouth Mexican Dip 2 tubs (8-ounces) whipped cream cheese spread 16-ounce container of sour cream 1 envelope of taco seasoning mix Mix these ingredients together in a bowl. Spread out on a platter. Top with the following: shredded lettuce, chopped tomatoes, shredded cheese, black olives (optional), green onions (optional). Serve with your favorite tortilla chips. CALLIE OXFORD HARRISBURG

MARTY THORNTON HERRIN

Wild Rice with Mushrooms and Almonds 2/3 cup uncooked wild rice 1 2/3 cup chicken broth (low sodium) 2/3 cup sliced fresh mushrooms 1/3 cup slivered almonds, toasted 1 1/3 tablespoon butter, melted 1 1/3 tablespoon chopped green onions Rinse and drain rice; place in a baking dish coated with non-stick cooking spray. Add the remaining ingredients; mix well. Cover and bake at 325 degrees for 1 1/2 to 2 hours or until liquid is absorbed and rice is tender. Serves 4. LAUREN HEROLD ALTO PASS ALAN ROGERS / THE SOUTHERN

Page 30 Friday, November 19, 2010 The Southern Illinoisan Holiday Cookbook

Mix all the ingredients together in a bowl with big spoon not a mixer because it will break up the whole corn. Spray a casserole dish with non stick spray and bake at 375 degrees for approximately 30 to 40 minutes until golden brown.

Cheesy Chicken 4 to 6 boneless skinless chicken breasts (a pack of chicken tenders will work) 2 packages of Lipton broccoli cheddar rice 3 tablespoons butter 1 cup water 1 cup milk Clear food wrap Meat tenderizer

KALEIGH PRESSLER ANNA

Fried festive corn

Cover cutting board with clear food wrap. Place one chicken breast at a time on the board cover chicken with another layer of clear food wrap. This is a trick my mom uses to keep from making a big mess and helps with the clean up. Once covered you can take the meat tenderizer and pound the chicken out thinner. (This helps the chicken cook faster and more even). Once all the pieces are pounded out set aside. Spray a baking dish with non stick spray. Add Lipton cheddar rice to side. Add butter, milk and water. Mix with a fork until well mixed. Place chicken in the rice mixture covering them with mixture. Bake 350 degrees for 40 to 50 minutes until golden brown and chicken is fully cooked.

1 regular size bag frozen corn 2 tablespoons bacon grease (can use vegetable oil if you don’t have bacon grease) 1 tablespoon dehydrated green and peppers (you can use fresh if you have but the dehydrated are not as messy) 1 to 2 tablespoons Splenda 1 tablespoon dehydrated onions or diced fresh Skillet Spoon On medium to high heat add grease to skillet. Once hot poor in frozen corn. Add onion and peppers. Stir. Let mix fry. Reduce heat not to burn corn but not too much where it won’t cook peppers. Last thing is to add Splenda. Continue to cook and stir until corn is as tender as you like it. KALEIGH PRESSLER ANNA

KALEIGH PRESSLER ANNA

Chocolate Oatmeal Drop Cookies

Not So Perfect Sweet Potato Casserole

HANNAH HOWELL FREEMAN SPUR ALAN ROGERS / THE SOUTHERN

Mix and cook. When butter melts and mixture starts to boil, cook hard one minute. Take from heat and add 1/3 cup peanut butter and 3 cups one minute oats (coconut optional). Drop by teaspoonfuls on waxed paper. AARON HOWELL FREEMAN SPUR

2 Jiffy cornbread mixes 2 eggs 1/2 cup milk 2 cans whole corn 1 can cream corn 1 small container sour cream

Frosting: 1 stick margarine 1/3 cup cocoa, sifted 1 pound box powdered sugar 1/3 cup milk 1 teaspoon vanilla Melt margarine, add other ingredients. Beat to spreading consistency and spread on cooled cake.

2 cups sugar 2 tablespoons cocoa 1/4 teaspoon salt 1/2 stick oleo 1/2 cup milk 1 teaspoon vanilla

Corny Casserole

ALAN ROGERS / THE SOUTHERN

Callie Oxford of Harrisburg dressed in costume to present her winning dish, Melt in Your Mouth Mexican Dip, during the Holiday Recipe Contest at The Southern Illinoisan.

Spread tortilla chips 1 layer deep in a 12inch glass dish. In a skillet, cook over medium heat until ground beef is browned,drain on a paper towel. Sprinkle meat evenly over tortilla chips, sprinkle cheese over meat. Bake in a 350 degree oven for seven minutes. Spoon meat and cheese, sprinkle with olives and mild pepper. Note: Electric skillet works best.

Wash sweet potatoes. Poke a few holes in the potatoes with a fork. Place on a plate and place them in the microwave for 7 to 10 minutes, cook them until fork tender. Set them aside to cool enough until you can handle them. In a bowl add butter, brown sugar, cinnamon. Once the sweet potatoes are cool enough to handle take a butter knife and peel the skin off. Place them in the bowl. Take an electric mixer and mix until creamy. Add a little more butter if you want to loosen up mixture. Spray casserole dish with non stick spray. Add sweet potato mix to dish. Spread evenly around the dish. Top with marshmallows, finish with the nuts. Bake at 350 degrees for 25 to 30 minutes until marshmallows are golden brown

JOLENE FRALEY HERRIN

KALEIGH PRESSLER ANNA

Nachos

Mississippi Mud Cake

Mississippi Mud Cake 2 sticks margarine 1/2 cup cocoa 2 cups sugar pinch of salt 4 eggs, beaten 1 cup sifted flour 1 cup chopped nuts 1 small jar marshmallow crème Melt margarine, add cocoa, sugar, salt and eggs. Mix well, add flour, mix well and add 1 cup nuts. Bake in 9x13 inch pan at 350 degrees for 30 minutes. When done and still hot, spread marshmallow creme and let cool.

5 to 6 medium sweet potatoes 3 tablespoons butter 4 tablespoons brown sugar 2 teaspoons cinnamon 2 eggs 1 bag mini marshmallows 1/2 cup nuts

4 cups tortilla chips 1/2 pound bulk Italian sausage or ground beef 1 1/2 cups shredded cheddar 1/2 cup dairy sour cream Sliced ripe olives Sliced peppers, if desired

The Southern Illinoisan Holiday Cookbook Friday, November 19, 2010 Page 31

Page 32 Friday, November 19, 2010 The Southern Illinoisan Holiday Cookbook