Holiday Cookbook by Times-Call Newspaper

Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009 3

Holiday Cookbook On the Menu

Recipe Index: BREAKFAST

Bacon & Egg Brunch Bundle .................. pg. 4 Oatmeal Pancakes .................................. pg. 4 Christmas Brunch French Toast ............. pg. 5 Holiday Brunch Salad ............................. pg. 5 Sweet Craisin Yogurt Scones ................. pg. 5 APPETIZERS

Chicken Avocado Boats .......................... pg. 7 Smoked Oyster Dip ................................. pg. 7 Yummus Hummus .................................. pg. 7 Blue Cheese Ball..................................... pg. 8 Spinach-Artichoke Dip ............................ pg. 8 Coconut Chicken ..................................... pg. 9 Mushroom Patte ..................................... pg. 9 SOUPS & SALADS

Mom’s Christmas Salad .......................pg. 14 Cranberry Salad ....................................pg. 14 Mandarin Tuna Salad ............................pg. 15 Grape Salad...........................................pg. 15 Oriental Dressing ..................................pg. 15 Cucumber Salad....................................pg. 16 Hot Chicken Salad ................................pg. 16 Four Bean Salad ....................................pg. 16 Fresh Pea Soup .....................................pg. 17 Butternut Squash Soup ........................pg. 17 German Glaze Soup ..............................pg. 17 THE MAIN DISH

Jim & Holly’s Low-Fat Chili Rellenos ....pg. 22 Sherry Beef ...........................................pg. 22 Baked Potato Pizza ...............................pg. 22 Party chicken .........................................pg. 23 Beef-Turkey-Zucchini meat Loaf ...........pg. 23 Chicken Chop Suey ...............................pg. 24 Zesty mozzarella Chicken .....................pg. 24 Favorite Tacos........................................pg. 25 Shrimp Alfredo.......................................pg. 25 Tomato Pie .............................................pg. 25 Colorful Brown Rice Stuffed Peppers ..pg. 26 Pecan Crusted Salmon .........................pg. 27 Lumpy Pan Pizza....................................pg. 27

Baked Pheasant ....................................pg. 27 Green Chili Zucchini ..............................pg. 28 Baked Beef Stroganoff .........................pg. 28 ON THE SIDE

Roasted Sweet Potatoes with Lime and Chives ....................................................pg. 31 Cranberry Relish ...................................pg. 32 Easy Wild Rice Stuffing with Cranberries & Toasted Pecans .....................................pg. 33 Cranberry Cream Crescents ................pg. 33 Au Gratin Potatoes ................................pg. 34 Rolls .......................................................pg. 34 Grandma’s Turkey Dressing .................pg. 34 Kansas Corn Bread...............................pg. 35 Featherbed Rolls ...................................pg. 35 Rice Dressing ........................................pg. 35 Holiday Yam Balls..................................pg. 35 DESSERTS

Mom’s Coconut Candies ......................pg. 36 Apple Cranberry Casserole ..................pg. 36 Banana Nut Bread.................................pg. 37 Zucchini Bars .........................................pg. 37 Almond Toffee .......................................pg. 38 Orange Pecan Chocolate Chip Zucchini Bread .....................................................pg. 38 Pumpkin Applesauce Muffins ..............pg. 39 Chip Cranberry Cheese Bars................pg. 39 Yule Log Cake ........................................pg. 40 Pumpkin Pudding ..................................pg. 40 Lemonade Pie .......................................pg. 40 Skinny Pie Crust ....................................pg. 41 Marmalade Bread Pudding...................pg. 41 Apple Cake ............................................pg. 41 Revel Bars .............................................pg. 41 Chocolate Peanut Clusters...................pg. 42 The Best Peanut Butter Cookies..........pg. 42 Milky Way Cake .....................................pg. 42 Pink & Pretty Parfait ..............................pg. 42 Pineapple Cookies ................................pg. 42 Butterscotch Pie ....................................pg. 43

Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009

Holiday Cookbook Breakfast Bacon & Egg Brunch Bundle

Oatmeal Pancakes Submitted and created by Larry Shearer Serves 4 (hardy appetites)

Submitted by Bonnie McDermid Serves 6

Ingredients: 1 cup oatmeal (uncooked) 11/2 cups buttermilk 1 /4 cup brown sugar 2 eggs 1 /4 cup melted margarine 1 cup sifted flour 1 teaspoon soda 1 teaspoon salt

Ingredients: 1 teaspoon butter 12 slices of precooked bacon 6 large eggs Fresh parsley sprigs or chopped fresh chives for garnish

Directions: Place oatmeal and buttermilk in bowl and let stand for 20 minutes. Stir in brown sugar. Beat eggs and add margarine. Stir this mixture into oatmeal. Add flour, soda and salt. Stir with wooden spoon until combined. Do not beat. Spoon batter onto hot, lightly greased griddle.

Directions: Lightly grease 6 regular size muffin cups with the butter. Cut bacon strips in half and line each muffin cup with two halves of bacon on the bottom and 2 halves around the sides. Break open each egg and put one in each cup over the bacon. Bake uncovered at 325 degrees until eggs are well set and desired doneness. Remove to serving plate and garnish with parsley or chives.

Holiday Family Dinners to Go

Roast Turkey Dinner Whole roasted Turkey (10 lb approx.) Traditional

Sage Stuffing, Giblet Gravy, Cranberry-Orange Relish, Glazed Baby Carrots, Green Bean Casserole, Heidelberg Potatoes, Dinner Rolls, and choice of Apple Strudel or Pumpkin Pie. (serves 6-8)

German/American Dinner Bavarian Roast Pork Loin, Heidelberg Potatoes,

Baked Ham Dinner Our Maple-Glazed Baked Ham served with Ham Sauce,

Pork Gravy, Bavarian Red Cabbage, Glazed Baby Carrots, Dinner Rolls, and choice of Apple Strudel or Pumpkin Pie. (serves 6-8)

Heidelberg Potatoes, Glazed Baby Carrots, Green Bean Casserole, Dinner Rolls, and choice of Apple Strudel or Pumpkin Pie. (serves 6-8)

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Holiday Cookbook Breakfast ents except the bread in large bowl. Dip bread into mixture. Submitted by Bonnie McDermid Cook on large oiled panServes 6 cake griddle until golden Ingredients: brown on each side. Serve as6 slices of Texas Toast bread sorted syrups and butter on 4 large eggs the side. 1 cup milk I serve with Holiday Fruit 2 tablespoons sugar Salad and Bacon Egg Cups. 1 teaspoon vanilla 1 /4 teaspoon cinnamon Very attractive and tasty brunch for guests. Directions: Mix all ingredi-

Christmas Brunch French Toast

Holiday Brunch Salad Submitted by Bonnie McDermid Serves 6 Ingredients: 2 cups cubed cantaloupe 2 cups cubed honeydew melon

2 kiwis, peel, halve and slice /4 cup frozen juice concentrate (I use Dole Orange/Peach and Mango) 1

Directions: Combine fruit in bowl and add concentrate. Toss and coat well. Refrigerate two hours. Very light and flavorful.

Sweet Craisin Yogurt Scones Submitted and created by Mike Cook Serves 4-5 people Ingredients: 2 cups unbleached white flour 1 /3 cup sugar 1 tablespoon baking powder 1 /2 teaspoon salt 1 /2 cup Ocean Spray Craisins 1 teaspoon vanilla 3 /4 cup Activia light vanilla yogurt 1 /4 cup skim milk Cinnamon-sugar to taste

Directions: Mix well in a large bowl: flour, sugar, baking powder and salt. Stir in Craisins. Add yogurt, vanilla and milk. Mix

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until the dough is moist. Sprinkle with flour and knead gently on a floured surface. Continue to sprinkle with flour while patting the dough into a circle about one inch thick. Be careful not to overwork the dough. Use a floured drinking glass to cut 21/2 to 3 inch circles from the dough. Place the Scones on a cookie sheet about 1/2 inch apart and brush with a little milk. Sprinkle with cinnamon-sugar mix. Bake at 425 degrees for 12 to 15 minutes until light brown. Serve warm with butter, makes 8-9 moist and tasty scones.

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Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009

Doing the Thanksgiving Math Mathematically challenged? Here’s how to determine cooking & thawing times

nermost part of the thigh (without touching bone) to determine when your turkey is done. The meat needs to hit 165 degrees for safe eating, though some people say thigh meat tastes better at 170 degrees. The following roasting time estimates are based on a stuffed turkey cooked at 325 degrees. Reduce cooking time by 20 to 40 minutes for turkeys that are not stuffed. And remember, a crowded oven cooks more slowly, so plan ahead if your bird needs to share the space. • 12-pound turkey: 3 to 4 hours at 325 degrees • 15-pound turkey: 4 to 41/2 hours at 325 degrees • 18-pound turkey: 41/2 to 5 hours at 325 degrees • 20-pound turkey: 5 to 6 hours at 325 degrees

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• For 14 people, buy a 20-pound turkey

THE BIG THAW? The safest way to thaw a frozen turkey is in the refrigerator. You’ll need about 24 hours per 4-to-5 pounds of turkey. You also can put the THE REST turkey in a sink of cold water. Change The turkey should never go directly the water every 30 minutes, and plan from the oven to the table. Like most for about 30 minutes per pound. meat, it needs to rest at least 20 minutes. THE BRINE Never brine a turkey for more than THE SIDES about 8 to 10 hours. Much longer and • Carrots: a 1-pound bag makes 4the meat will be too salty. Always keep to-5 servings the bird refrigerated during brining. • Cranberry sauce: a 12-ounce If the turkey is too big, an ice-filled package of fresh cranberries makes cooler stored outside is fine, too. about 21/4 cups of sauce; a 16-ounce THE ROAST can has 6 servings • Gravy: plan for 1/3 cup of gravy Roasting temperatures vary widely per person by recipe. Some go at a slow and • Green beans: 11/2 pounds makes steady 325 degrees. Others crank the 6 to 8 servings heat to 400 or 425 degrees for the • Mashed potatoes: a 5-pound bag first hour, then drop it down for the of potatoes makes 10 to 12 servings rest of the time. • Stuffing: a 14-ounce bag of stuffHowever you roast, use an instant read thermometer inserted at the in- ing makes about 11 servings

HOW BIG? For turkeys under 16 pounds, estimate 1 pound per serving (this accounts for bone weight). For larger birds, a bit less is fine; they have a higher meat-to-bone ratio. But if your goal is plenty of leftovers, aim for 11/2 pounds per person whatever the turkey’s size. • For 8 people, buy a 12-pound turkey • For 10 people, buy a 15-pound turkey • For 12 people, buy an 18-pound turkey

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reparing Thanksgiving dinner is enough of a pressure cooker, never mind having to do on-thefly math to get it right. Here are all the numbers you need to have a safe, worry-free and delicious Turkey Day dinner. All serving estimates are generous to allow for plenty of seconds and leftovers.

Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009 7

Holiday Cookbook Appetizers Chicken Avocado Boats Submitted by Elaine Roberts Serves 6 Ingredients: 3 large avocados 6 tablespoons lemon juice 3 /4 cup mayonnaise 2 tablespoons minced onions 1 /4 teaspoon garlic power Salt and pepper to taste 2 cups shredded sharp cheese

Directions: Cut avocados in half, separate and remove pit. Sprinkle 1 tablespoon of lemon juice on each half, set aside. Preheat oven to 350 degrees. Mix mayonnaise, onion, garlic powder, salt, pepper and 11/2 cup cheese together in medium bowl. Stir in chicken, mix well. Drain lemon juice, fill avocados with mixture, sprinkle with cheese. Place in 9-by-13-inch baking dish with 1/2 inch of water in dish. Bake for 20 minutes or until cheese is melted. I also put them under the broiler on low to give them a golden touch.

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Smoked Oyster Dip Submitted by Sandra E. Beck Created by Nendel’s Restaurant in Portland, OR. Ingredients: 3 ounces cream cheese, softened 2 tablespoons mayonnaise 2 tablespoons milk 1 tablespoon minced onion 2 teaspoons chopped canned pimento 1 32/3-ounce can smoked oysters, drained and chopped

Directions: Combine all ingredients; mix well. Chill. Serve with assorted crackers or chips.

Directions: Drain and rinse garbanzo beans; reserve liquid. Submitted and created by Carol In a food processor, blend all inMcAdoo Rehme gredients until combined, 1-2 Serves a crowd minutes. Add tiny amounts of Ingredients: reserved liquid only if needed 1 12-ounce can garbanzo beans for consistency. (chickpeas) 1 /4 cup tahini (ground sesame seed) Transfer to a serving dish. Cover and refrigerate for a few 1 /4 cup lemon juice 1 hours to let flavors meld. /4 cup chopped black olives 1 /4 cup chopped red pepper Serve with pita bread trian2 tablespoons extra-virgin olive oil gles, tortilla chips, crackers or 2 cloves garlic fresh vegetables.

Yummus Hummus

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Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009

Holiday Cookbook Appetizers

Blue Cheese Ball Submitted by Donna Mausbach Serves a crowd Ingredients: 8 ounces of cream cheese 4 ounces of crumbled blue cheese 2-4 tablespoons chopped chives or green onions 1 stick of butter, soft Variation: chopped dried beef or black olives

Submitted by Kathy Busch Created by Kathy and daughter Christina Serves 6-8 Ingredients: 1 8-ounce pack of cream cheese 1 14-ounce can of artichoke hearts — drained 2 cups mayonnaise 1 packaged parmesan cheese 1 can leaf spinach — drained and patted dry

Directions: Soften cream cheese, add diced artichoke hearts, mayonnaise and parmesan cheese. Beat together with a mixer. Dry spinach thoroughly and fold into cream cheese mixture. Bake in a 9-by-9-inch baking dish at 350 degrees for 30 minutes. Serve with veggies or Doritos.

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Directions: Combine all. Roll into a ball or log shape. Roll in chopped walnuts. Chill until ready to serve. Serve with favorite crackers.

Spinach-Artichoke Dip

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Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009 9

Holiday Cookbook Appetizers

Coconut Chicken Submitted by Rhema Muncy Serves 6 Ingredients: 6 chicken breasts 1 cup of coconut 2 eggs 1 /4 cup of milk Salt and pepper to taste 1 /2 cup flour to bread chicken 1 /2 tablespoon of powdered garlic 1 /4 cup brown sugar 1 /2 cup butter Dipping sauce ingredients: 3 tablespoons spicy mustard 3 tablespoons apricot jam

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bowl â&#x20AC;&#x201D; flour, spices, brown sugar and coconut. In another bowl mix eggs with a small amount of water. Dip chicken in the egg mix. Then dip chicken in flour/coconut mix. Place chicken on a greased baking pan. Melt half of the butter and pour it over the chicken. Cook chicken at 350 degrees for 20 minutes. Remove chicken, pour remaining half of butter over it, and cook about 15 minutes more until coconut is slightly brown. Mix mustard and jam to make the dipping sauce.

Mushroom Pate Submitted by Paula Muncy Serves 8 Ingredients: 1 pound mushrooms 1 whole chicken 1 package ricotta cheese 1 package cream cheese Garlic, salt to taste

Directions: Saute the mushrooms and onions. Mix in a food processor until slightly chunky. Add the cheeses and heat to warm. Process again and bake for 1 hour.

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Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009

Local Flavors Holiday dishes from Loveland’s professional foodies (and drinkies) JENNIFER LEHMAN STAFF WRITER

o you invited your favorite restaurant to a holiday hang out. Here’s what they decided to bring. Try these out at home for the holidays or anytime.

Butternut Squash and Persimmon Soup with Candied Pecans and Smoked cheddar “I went with this recipe because it’s fairly traditional,” said Jason Schmitz, Executive Chef at 4th Street Chophouse. “I went with the persimmons because it’s a slight variation and it’s a good flavor together. My wife and our family every year — we pretty much make some-

thing with butternut squash, sometimes it’s ravioli, sometimes it’s soup or even dessert or just roasted as a side dish, it’s a very fall, holiday ingredient so we always like to use it. Soup is kind of how I got started cooking, so that’s always something that I like to make.” Submitted and created by Jason Schmitz, Executive Chef at 4th Street Chophouse Serves 6-8 Ingredients for soup: 1 butternut squash peeled, seeded and diced 2 persimmons peeled, membrane removed and diced 1 quart Kitchen Basics chicken stock (veggie stock can be substituted) 1 quart water 1 pint heavy cream 1 /3 cup brown sugar 1 tablespoon powdered ginger 1 teaspoon cinnamon

RH Photo/Rhema Muncy

Butternut squash soup made by Jason Schmitz from 4th Street Chophouse simmer 15-20 minutes. Serve hot bowls and top with candied pecans and cheese. Some crusty bread, wine, family and friends will make this great soup even better and a holiday must. Bon apetit. Ingredients for candied

Directions for soup: Put pecans: 1 first four ingredients in a /2 stick of butter (4 table5-quart stock pot. Bring to spoons) 2 cups pecan pieces a boil and let cook 30 min1 /4 cup sugar utes. 1 /2 teaspoon cinnamon Puree with hand-held 2 dash cayenne pepper blender or stick blender Directions for candied until smooth. Add the last four ingredients and bring pecans: Melt butter in a saute pan over high heat. to boil. Reduce heat and

Add the pecans and toss to coat with butter. Add last three ingredients and toss to coat. Quickly spread on foil and allow to cool. Any pecans not used on your soup will be great on a salad, ice cream or just a quick snack. For the cheese, Schmitz recommended Oakwood smoked cheddar. It is smoked with oak wood chips in a kiln and is more mild than most artificially smoked cheeses. Use a micro-plane for best results. It makes a little go a long way. 47-303710

Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009 11

Local From Page 10

Cafe Au Lait

“Coffee to me is magical,” said Kim Schatz, owner of Loveland Coffee Company. It brings people together, gets you going, warms you on a cold day, is a global and multi-generational beverage and has an abundance of health benefits, she said. For this recipe, Schatz said, a strong roast is best because the milk can dilute the coffee, and the flavors will be brought out with a strong brew. Submitted and created by Kim Schatz, owner of Loveland Coffee Company

Ingredients: 1 1/2 cups whole milk or half and half 1 1/2 cups coffee fresh brewed or French Press (a good quality dark roast coffee)

Directions: Put milk in a medium saucepan over

RH Photo/Rhema Muncy

Cafe Au Lait made by Kim Schatz, owner of Loveland Coffee Company

medium heat. Heat until small bubbles form around edge of pan. Remove from heat, and add hot coffee. Stir to mix and pour into warm mugs.

Coffee brings people together, gets you going, warms you on a cold day, is a global and multi-generational beverage and has an abundance of health benefits. — Kim Schatz, owner of Loveland Coffee Company

Schatz recommended adding different syrups for fun and variety. The syrups can be found at Loveland Coffee Company, Sam’s Club and King Soopers, Schatz said. To add shavings of chocolate, warm up a semisweet chocolate cooking square and use a vegetable peeler. SYRUP FLAVOR IDEAS: Mexican Mocha Cafe Au

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Lait — Add chocolate syrup and cinnamon Raspberry Kiss Cafe Au Lait — Add chocolate syrup and raspberry syrup Valencia Cafe Au Lait — Add chocolate syrup and orange syrup Holiday Au Lait — Add cinnamon, brown sugar, vanilla and cloves. Add whipped cream and chocolate shavings for an extra treat.

Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009

Local From Page 11

Sweet Potato Casserole

“It’s my mom’s recipe,” said Eric Clayton, Executive Chef for Henry’s Pub. “Everybody makes turkey and stuffing, but if I go to someone’s house and they don’t have sweet potato casserole, I get kind of bummed out,” he said. “So I just started bringing it to them. “It stands up well as a side dish but its also kind of desserty at the same time.”

Submitted by Eric Clayton, Executive Chef for Henry’s Pub Created by his mom Serves 12

RH Photo/Rhema Muncy

Sweet Potato Casserole by Eric Clayton from Henry’s Pub Ingredients: 3 sweet potatoes peeled, cubed 1 /2 cup heavy whipping cream 2 eggs 1 cup sugar 1 /2 teaspoon cinnamon 1 /2 teaspoon Kosher salt 1 teaspoon vanilla 8 ounces butter, divided 1 cup light brown sugar 2 cups pecan halves 1 /2 cup flour

Directions: Cover sweet potatoes with water and boil until soft, about 25 minutes. Mash sweet potatoes with 4 ounces butter and heavy cream. Mix eggs, sugar, cinnamon, salt and vanilla. Incorporate into mashed

sweet potatoes. Spread mixture into a greased 9-by-13 inch casserole dish. Mix 4 ounces melted butter, flour, pecans and brown sugar. Sprinkle topping over casserole. Bake for 30-35 minutes at 350 degrees.

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Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009 13

de-vein and cut in half lengthwise. Rinse in cold water and set aside. From Page 12 Fill a large mixing bowl with hot water, (working with 2 sheets of rice paper Vietnamese Shrimp at time), dip into the water, edge first, and get comCrystal Rolls pletely wet for about 5-10 Leslie Tat, owner of the seconds. Then lay the sheet Asian Cafe and Grill, redown on the cleaned counmembers this dish from her tertop. Cut a piece of letchildhood. tuce and place it on the rice “This is my youth,” said paper, (note: all the ingrediTat, who is originally from ents need to be in order). Vietnam. “My mom would Next, top with 2 tablealways make this when we spoons of rice noodles, 1 tawere ready to come home blespoon of bean-sprouts, from school. and 5 basil leaves (optional) “That was one of the ways or 1/2 tablespoon of cilantro that she would make us eat (optional). vegetables. It was a fun Make sure all ingredients thing and rolled up, and you are evenly distributed from don’t know what’s inside one end to the other, press and its delicious,” she said. down ingredients while usThe dish adds light variety ing other hand to fold over to a traditionally heavy holiboth sides of the rice paper. day meal, said Tat. With your finger still pressCreated by Leslie Tat, owner of ing down, use two thumbs the Asian Cafe and Grill to fold the bottom edge Serves 6 over the filling and roll into a cylinder about 11/2 inches Ingredients: 24 medium size raw shrimp wide and 5 inches long. will shells Cut rolls in half diagonally 12 inch round rice papers (12 and place on serving plate. sheets) 1 small head green leaf lettuce Make either Peanut Dipping Sauce or Chili Lime Dress(leaves separated and washed) ing to go with it. 14 ounces rice vermicelli 1 cup bean sprouts These rolls can be made a 1 /2 cup basil leaves or 1/2 cup few hours in advance and cilantro stored at room temperaDirections: Cook shrimp ture. Do not refrigerate the rolls because the rice paper in boiling water until done (about 3-5 minutes). Shell, will toughen.

Local

RH Photo/Rhema Muncy

Peanut Dipping Sauce for Vietnamese Spring Rolls Makes 2 cups Ingredients: 1 cup peanut butter 2 cups hoisin sauce 1 /2 cup coconut milk (optional) 11/2 cups sugar 11/2 cups hot water 1 /2 cup crushed roasted peanuts 4 tablespoons chili paste

Directions: Put the 5 ingredients into a small mixing bowl, mix thoroughly until you get a smooth texture, (add a little more water if it’s too thick). Then serve in sauce and garnish with crushed peanuts and chili paste.

Chili Lime Dressing for Vietnamese Shrimp Crystal Rolls Makes 3 cups Ingredients: 1 /2 cup fish sauce 3 cups hot water 1 /4 cup fresh squeezed lime juice 3 /4 cup sugar (if it needs to be sweeter, add another 1/4 cup) 1 /2 cup vinegar 2 tablespoons ground chili sauce 3 small cloves garlic, chopped 1 /4 cup carrots, shredded for garnish

Directions: Put all ingredients into a mixing bowl, stir until sugar has dissolved. Serve with shredded carrots as garnish.

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Holiday Cookbook Soups & Salads Mom’s Christmas Salad Submitted by Lori Cameron Created by Patti McDiffett Serves 10 Ingredients: 1 can cherry pie filling 1 small can crushed pineapple, well drained 1 can sweetened condensed milk 11/2 cups mini marshmallows 1 8-ounce container Cool Whip 1 small package pecan pieces

Directions: Mix ingredients in order given. Chill. This freezes well.

Cranberry Salad Submitted by Shannon White of Jax Mercantile

RH photo/Rhema Muncy

Mom’s Christmas Salad prepared by Lori Cameron

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”

Ingredients: 1 package raw cranberries 2 cups sugar 1 large can crushed pineapple 1 package mini marshmallows 1 /2 cup chopped pecans 1 pint whipped cream

Directions: Grind raw cranberries. Mix with 2 cups sugar. Let set overnight. Add one large can crushed pineapple (drained), package mini marshmallows, pecans and whipped cream. Refrigerate several hours before serving.

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Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009 15

Holiday Cookbook Soups & Salads

Mandarin Tuna Salad Submitted and created by Linda Sullivan Serves 4 Ingredients: 12 ounces chunk tuna in water 2 cups cooked rice 2 apples, pared and diced 1 cup mandarin orange sections, drained 1 cup celery, sliced 3 /4 cup yogurt 2 teaspoons soy sauce regular or lite 2 teaspoons lemon juice 1 teaspoon grated orange rind 1 /4 cup thinly sliced onion

Oriental Dressing

Submitted by Pam Leamons Serves 12

Submitted and created by Linda Sullivan Serves 4

Ingredients: 2 pounds green grapes 2 pounds red grapes 8 ounces cream cheese 1 cup sour cream 1 /2 cup brown sugar 1 cup pecans, chopped 1 teaspoon vanilla

Ingredients: 1 /2 cup regular or light soy sauce 1 /4 cup cider vinegar 2 tablespoons sesame oil 2 teaspoons sugar or liquid sweetener

Directions: Wash and dry the grapes and pick off the vine. Mix together 8 ounces of cream cheese and 1 cup sour cream. Mix the grapes into the cream mixture. Pour into a 13-by-9 inch pan. Mix together 1 /2 cup brown sugar, (I use almost a cup, because I like a lot of topping,) 1 cup pecans, chopped (I use a lot of these too) and 1 teaspoon vanilla. Mix together and pour on top of the grapes, cover and let set in refrigerator for at least 8 hours.

Instructions: Combine in a screw top jar, shake before using. Great for chicken salad with slivered almonds and crispy noodles.

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Directions: Combine tuna, rice, apples, oranges and celery in a bowl. Mix rest of ingredients and pour over tuna, toss gently and chill.

Grape Salad

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Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009

Holiday Cookbook Soups & Salads

Cucumber Salad Submitted by Delores Fuhrman Ingredients: 1 package (3 ounces) lime Jello 1 1/2 cups boiling water 1 cup cucumbers â&#x20AC;&#x201D; peeled, seeded, and pureed. 1 tablespoon minced onion 1 /2 cup minced celery 1 /2 cup salad dressing

Directions: Mix Jello and water together. Refrigerate until jelled. Blend Jello, cucumbers, onion, celery, and salad dressing all together. Pour in 11/2 quart bowl. Refrigerate overnight.

Hot Chicken Salad Four Bean Salad

Submitted by Nancy Brooks Ingredients: 4 cups cooked chicken (4 full, large breast or cooked whole chicken) 2 cups celery 1 /2 cup slivered almonds 1 /2 teaspoon salt 4 teaspoons grated onion or small, finely chopped 1 cup mayonnaise (not salad dressing) 2 tablespoons lemon juice 1 teaspoon Accent seasoning

Directions: Mix all together and put in oblong (11-by-7-inch or 9-by-9-inch) pan.

Submitted by Cathy Iverson of Poudre Valley and Feed Serves 10-12 Ingredients: 1 can cut green beans drained 1 can yellow wax beans drained 1 can kidney beans drained 1 can garbanzo beans drained 1 /2 cup oil 1 /2 cup cider vinegar 3 /4 cup sugar 1 teaspoon salt 1 /2 cup thinly sliced onion

Directions: Combine beans in large bowl. Mix together oil, vinegar, salt and sugar. Heat the vinegar mixture, stirring slightly until the sugar is dissolved. Pour the mixture over the beans.. Add the onions, then mix lightly but thoroughly. Let the salad stand overnight in the refrigerator.

Topping: Sliced Velveeta cheese 1 cup crushed potato chips Just before serving put in oven for 10-15 minutes or until potato chip topping turns crispy brown. Can also be eaten cold (if you have any leftovers).

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Holiday Cookbook Soups & Salads

Fresh Pea Soup Submitted by Linda Larsen Ingredients: 2 tablespoons unsalted butter 1 cup sweet yellow onion, chopped 4 cups chicken stock 5 cups fresh peas or 2 (10 ounce) packages frozen peas (no sauce) 2 teaspoons salt 1 /2 teaspoon fresh ground black pepper 1 /2 cup milk 1 /2 cup chives, chopped Croutons (makes two cups, prepare ahead of time): 5 slices bread 2 tablespoons butter 2 tablespoons olive oil 1 /4 cup freshly grated Parmesan cheese 1 /2 teaspoon. dried oregano, crumbled 1 /2 teaspoon dried thyme, crumbled

Directions: Heat the butter in a large saucepan, add the onion, and cook over medium-low heat for 5-to-10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3-to-5 minutes, until the peas are tender. (Frozen peas will take only about 3 minutes.) Remove from heat, add the salt and pepper. Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the hole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the milk and chives and taste for seasoning. Serve hot with croutons. If you like the taste of mint, throw in a few fresh sprigs before you start to blend the soup mixture. To make the croutons, combine Parmesan, oregano and thyme in heavy plastic bag. Add bread cubes; toss to coat evenly with cheese mixture. Spread bread cubes in even layer on ungreased jelly roll pan. Bake at 300 degrees for 35 to 40 minutes or until lightly browned and crisp, stirring occasionally. Cool, then place in freezer storage bag; freeze until needed.

Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009 17

German Glaze Soup Submitted by Karen Scheck Created by Karenâ&#x20AC;&#x2122;s mother Serves 4 to 6 Ingredients: 6 chicken thighs 6 chicken legs 1 small onion 2 carrots 3 chicken bouillon cubes Dumpling ingredients (mix together):

2 cups of flour 2 eggs 1 cup of milk Salt to taste

Directions: Boil chicken and onion for 1 hour. Remove chicken from broth, then add carrots and bouillon to broth. Drop 1/2 teaspoon dough in broth (dumplings). Remove meat from chicken thighs and legs and add.

Butternut Squash Soup Submitted by Linda Larsen Ingredients: 6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash Melted butter, for brushing 1 tablespoon kosher salt, plus 1 teaspoon 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon 3 cups chicken or vegetable stock 4 tablespoons honey 1 teaspoon minced ginger 1 /2 cup heavy cream 1 /4 teaspoon nutmeg

Directions: Preheat the oven to 400 degrees. Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft. Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

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Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009

Thanksgiving with a twist can be when my list was compartmentalized with needs from every section of the store. Full shopping cart — check. On Wednesday night, I used ground turkey, potatoes, black beans and carrots to make a RHEMA MUNCY stew. It turned out quite waSPECIAL SECTIONS REPORTER tery, so the day of the party I let it boil for a few hours and very month the Bunko added more spices. The thick ladies gear up for a night chunky soup turned into a perof wishing for lady luck’s fect chilly evening anecdote. appearance. This November’s Thursday morphed into pie dice competition fell to my night. We followed the pumpkin hosting responsibility, and so I pie recipe on the can with the over-ambitiously decided to cre- addition of doubling (or someate a Thanksgiving feast with times tripling) the spice recomnearly every alteration in the mendations. Then I used a Pilsbook. It seems whenever I am berry recipe for blueberry in charge of a meal, notions of lemon pecan pie, but we modigrandeur fill my head as I fied the recipe by adding aldream up recipe after recipe monds instead of pecans and and by the time my jam packed we used lemon pudding instead schedule should only allow for of lemon pie filling. Note to calling the pizza man, I am alself: Never substitute hazelnut ready off to the grocery store milk for water when making with my Santa Claus naughtylemon pudding. The end result list-sized shopping scroll. is a snot-like goo that should be So on a Tuesday night, my fi- served at Halloween with eyeballs floating around. Follow ance and I spent two hours at the directions on the pudding the grocery store. I have never packet and use water, please. planned a Thanksgiving meal The big day arrived on Friday. on my own, as I am just out of Two helpers enlisted for duty, college, and my grandmother and we set to work on finishing does the best job in the world the meal. Three hours later, we of making a Thanksgiving dinhad fresh corn bread stuffing, ner, so why should I bother? I quickly realized how complicatI See Stew/Page 19 ed making this traditional meal

A special edition Rhema Stew for the holidays

Rhema Stew is a monthly celebration of inspiring dishes in Home and Realty Guide. To submit a creative cooking project, contact Rhema at rmuncy@reporter-herald.com.

Rhema Stew

RH photo/Rhema Muncy

Cornbread stuffing Modified from Greg Duran’s Food Network recipe Serves 15 Ingredients: 4 hot Italian sausages 1 cup chopped carrot 1 cup chopped celery 1 cup chopped onion Salt Pepper 1 /2 bunch fresh sage 3 heads garlic 1 large pan corn bread, baked in a cast iron skillet 3 large eggs 1 /2 cup chicken stock, plus more for moisture

Directions: Heat the oven to 350 degrees. Remove the sausage from the casings. Saute sausage chunks with onion and fresh garlic until the meat is browned. Drain the grease and set the sausage to the side. Wipe the skillet clean then saute remaining vegetables in olive oil until tender. Crumble the corn bread into a large bowl. Add in sausage and vegetables with half of the chicken stock. Hand mix the stuffing, adding more stock if the mixture is too dry. Spray a 2-quart baking dish with cooking spray. Put the stuffing in the oven for 45 minutes or until the top is brown and crispy. Top each serving with gravy.

Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009 19

Stew

had a lot of fun, but I probably won’t make that big of a meal again From Page 18 for a long time. Or until someone asks me to host chipotle mashed sweet potatoes, pumpkin pesto another dinner, although ravioli, cranberry apricot I’m thankful Chinese take-out is only a phone cherry sauce and honey lime water to round out call away. Read on for the the menu. Lets just say I recipes.

Honey Lime Water RH photo/Rhema Muncy

Spiced fruit sauce Serves 15 people Ingredients: 12-ounce bag of fresh cranberries 1 cup chopped dried apricots 1 cup dried cherries 3 /4 cup of honey 1 /2 cup of pomegranate blueberry juice 1 /2 cup of water 1 teaspoon grated orange zest 1 /4 teaspoon cardamom

/4 teaspoon cinnamon /4 ginger or pumpkin pie spice

Directions: In a large microwave safe bowl, combine all ingredients. Cover and microwave on high for seven minutes. Uncover the bowl and stir, then warm for another three minutes. Chill or serve warm.

2005

2006

Serves 20 Ingredients: 15 Limes 1 bunch of mint leaves 10 ounces of honey 1 6-pound bag crushed ice Water

Directions: To make this refreshing drink, start with dissolving the honey in three cups of warm water. Pour into large drink jar.

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Squeeze limes with either an electric or hand squeezer. Add in mint leaves and ice. Fill the jug with more water a little bit at a time to dilute the mix or add the strong mix to vodka or sparkling soda. For a stronger mint flavor, mix the drink the day before or squeeze the mint.

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Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009 19

Stew

Honey Lime Water RH photo/Rhema Muncy

/4 teaspoon cinnamon /4 ginger or pumpkin pie spice

2005

2006

Serves 20 Ingredients: 15 Limes 1 bunch of mint leaves 10 ounces of honey 1 6-pound bag crushed ice Water

Directions: To make this refreshing drink, start with dissolving the honey in three cups of warm water. Pour into large drink jar.

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Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009

Turkey Stew 3 pounds lean ground turkey 3-4 cloves of garlic 2 Tablespoons flour 1 /2 cup dry red wine 1 cup beef stock 32 ounces roasted red pepper tomato soup 1 can black beans 3-4 whole allspice berries 2 bay leaves salt and pepper to taste 4 potatoes, peeled and cut into 1 inch chunks 2 large carrots, peeled and sliced 1 large onion, peeled and quartered

RH photos/Rhema Muncy

Pumpkin Ravioli Modified from Ashley Skabarâ&#x20AC;&#x2122;s original about.com recipe Serves 4-to-6 as a main dish Ingredients: 2 tablespoons olive oil 4 large cloves garlic 1 large yellow onion, chopped 1 /4 cup finely chopped fresh mint Tarragon salt 1 10-ounce bag fresh spinach 2 15-ounce cans canned pumpkin 80 wonton wrappers Tomato pasta sauce, either storebought or homemade Pesto Ingredients: 1 /2 cup cashews 1 bunch or 1 squeeze bottle basil 1 /4 cup olive oil 3-4 heads garlic 1 bag of mixed cheese (Romano, parmesan, mozzarella etc.)

Directions: Preheat the oven to 350 degrees. In a skillet, heat the olive oil, adding the

garlic and onions once hot. Cook for 5 minutes then add the fresh mint, cardamom, salt and spinach, and cook for 1 minute more. Stir in the pumpkin and cook until just warm. To make pesto, combine all ingredients in a food processor and mix until finely chopped. Spread a small amount of pesto sauce on 40 wonton wrappers. On top of each of the wrappers, spoon the pumpkin filling. Top each ravioli with another wanton wrapper. Bring all corners up together and pinch closed with water. Place all of the raviolis in a lightly oiled baking dish. Cover the ravioli with 1-2 jars of spaghetti sauce. Bake for 3035 minutes. Then cover with mozzarella cheese and broil for 4-5 minutes or until the cheese is brown and bubbly.

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Directions: Spray a medium skillet with cooking spray. Add onions, garlic and turkey meat. Cook until meat is brown and tender and set aside. Add the wine to the skillet and boil until the liquid is reduced and the left over brown meat dredges are combined with the liquid. Place the liquid, meat and onions in a large stock pot. Add the beef broth, soup, drained black beans, potatoes and carrots. Season with allspice, bay leaves, salt and pepper. Bring the soup to a boil. Then let soup simmer for several hours. The soup can be made over night in a slow cooker on low. If the soup is too watery, boil on low without a lid for a few hours. Add more spices at the end if needed. Serve as a thick chunky stew or as a gravy over the corn bread stuffing.

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Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009 21

Lemon Blueberry Almond Pie Modified from a Pillsbury Lemon Blueberry Pecan recipe Ingredients: 1 box (15-ounce) refrigerated pie crusts, softened as directed on box 1 /2 cup brown sugar 3 teaspoons ground cinnamon 1 /4 cup butter 1 cup almond flakes 3 cups fresh or frozen blueberries 1 teaspoon orange peel 3 teaspoons quick-cooking tapioca 2 tablespoons sugar 3 snack-pack sized lemon puddings

Directions: Heat oven to 425 degrees. Unroll 1 pie crust in un-greased 9-inch pie plate. Press firmly against side and bottom. Microwave butter until melted then brush on the sides and top crust. Sprinkle the buttered pie crust sections with sugar and cinnamon. Stir the remaining sugar into the butter and then add almond flakes. Sprinkle the mixture onto the bottom of the pie pan. Top with the second crust, trim and flute the edges. Prick the crust several times with a fork. Cook for 20 minutes or until golden brown. Set on a cooling rack until completely cooled. In a saucepan, mix 1 cup of the blueberries, orange peel and lemon juice. Mash the blueberries and cook over medium heat stirring constantly until a thick blueberry syrup forms. Then stir in the remaining blueberries.

RH photo/Rhema Muncy

Sweeten with honey or sugar if desired, but the tart blueberries complement the sweet lemon pudding and almond caramel-like crust. Spread the lemon pudding snack packs evenly over the pie crust. Top with the blueberry sauce and double up on the whipped cream.

Chipotle Sweet Potatoes Modified from a Food Network recipe Serves 6-8 people Ingredients: 4 yams 2 tablespoons butter 1 /2 cup milk 1-2 chipotle peppers stewed in adobo sauce, chopped 2 tablespoons adobo sauce Cinnamon Nutmeg Cayenne pepper Fresh cilantro, optional

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Directions: In a double boiler, start boiling water. Wash, skin and cut the yam up into little chunks. One batch at a time, add the sweet potatoes to the double boiler (will probably take 2-3 batches, depending on the size of the boiler). Remember to replenish the water to avoid burning the yam juice. Once the potatoes are soft, combine in a large bowl with all spices, peppers and milk. Blend with a mixer until smooth and serve.

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Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009

Holiday Cookbook The Main Dish

Created and submitted by Jim Czarnecki Serves 4-6 Filling ingredients: 12 roasted and peeled Anaheim peppers with seeds removed. Leave the stems on and slit the peppers from top to about Âž inch from bottom 1 pound shredded chicken (we use left over chicken for this) 1 cup cottage cheese. 1 /2 cup shredded jack cheese 1 /4 cup salsa (you can add more if the mix is too dry) 1 small diced onion 2 cloves of garlic minced Salt and pepper to taste Coating ingredients: 1 egg 3 cups of bread crumbs

Sherry Beef Submitted by Elaine Roberts Serves 6 Ingredients: 4 pounds of stew meat 3 10-ounce cans of cream of mushroom soup 3 /4 cup cooking sherry 1 package of dry onion soup.

Directions: Preheat oven to 350 degrees. Saute onions and garlic in olive oil. Combine all filling ingredients in a bowl and mix together. Mixture should not be too wet and should stick together when formed in your hand. Fill peppers with mixture until they will not close completely. Set peppers aside. In a shallow bowl large enough to lay the peppers in, beat 1 egg with 1 or 2 tablespoons of milk. Pour bread crumbs onto plate and spread out. Dip peppers into egg and milk mixture and place on bread crumbs. With a spoon sprinkle bread crumbs on top surfaces of peppers. Place peppers on a cookie sheet and put in 350 degree oven for 30 minutes. Serve with green chili and low fat sour cream.

Directions: Cut up stew meat into smaller pieces, place all ingredients into a slow cooker on medium cook for 4 hours. Stir every half hour. Serve over egg noodles. Topping with sour cream makes it yummy!

Baked Potato Pizza Submitted by Dottie Gile Serves 6-8 Ingredients: Pizza crust 1 /2 cup ranch dressing 2 cloves garlic, chopped 4 baked potatoes, sliced 1 cup bacon bits 5 chopped green onions 2 cups shredded cheese, white/yellow. Can use mozzarella. Optional: sliced black olives

Directions: Mix ranch dressing and garlic and let sit for 3-4 hours in refrigerator. Spread pizza crust on pan and put on the ranch dressing and garlic. Add sliced potatoes and then bacon bits then onions and cover with cheese. Bake as instructed on pizza crust package.

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Holiday Cookbook The Main Dish

Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009 23

Beef-Turkey-Zucchini Meat Loaf

Party Chicken Submitted by Emma Mae White Serves 8 or 9

Submitted and created by Judy Sandness Serves 6 to 8

Ingredients: 8 chicken breasts, skinned and boned 1 package chipped beef (4 ounces) 1 can Cream-of-Mushroom soup 1 /2 pint sour cream

Ingredients: 1 6-ounce can tomato paste 1 /2 cup water 1 /2 cup dry red wine 1 teaspoon minced garlic 1 /2 teaspoon dried basil 1 /2 teaspoon dried oregano 1 /4 teaspoon salt 2 pounds ground turkey 1 cup fresh bread crumbs 1 /2 cup shredded zucchini 1 large egg, beaten

Directions: Wrap each chicken breast with a slice of bacon. Cover bottom of greased baking dish with chipped beef. Put chicken on top of beef. Mix undiluted soup and sour cream and pour over all. Bake at 275 degrees for 3 hours. May refrigerate until ready to bake.

“When my children were small they did not like the zucchini that, nevertheless, grew abundantly in our garden. I found this recipe a good way to get them to eat zucchini without knowing it.” — Judy Sandness

turkey, bread crumbs, shredded zucchini, beaten egg and 1/2 cup reserved tomato mixture in large bowl. Mix well. Shape the meat mixture into a loaf and place into an ungreased 9-by-5-by3-inch loaf pan. Bake meat loaf 45 minutes. Discard drippings from pan. Pour remaining tomato mixture over top of meat loaf. Bake an additional 15 minutes. Place meat loaf on serving platter. Let cool slightly, about 10 minutes, before slicing and serving.

Directions: Preheat oven to 350 degrees. Combine tomato paste, water, red wine, minced garlic, basil, oregano and salt in small saucepan. Bring to a boil over high heat, then reduce to low heat. Simmer, uncovered, for 15 minutes. Set aside. Combine ground beef, ground

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Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009

Holiday Cookbook The Main Dish

Chicken Chop Suey

Zesty Mozzarella Chicken

Submitted and created by Linda Sullivan Serves 4 Ingredients: 2 tablespoons regular or light soy sauce 2 tablespoons water 2 tablespoons cornstarch 1 tablespoon sugar or sweetener 1 tablespoon cooking sherry (optional) 1 small onion, chopped 16 ounces chicken breast, cut in 1 inch cubes 1 can bean sprouts, drained 1 can sliced water chestnuts, drained 1 cup sliced mushrooms Hot steamed rice

Directions: Combine soy sauce, water, cornstarch, sugar and sherry, set aside. Spray nonstick 10 inch skillet with cooking spray, cook onion till tender, but not browned. Add chicken, cook, stirring 10 minutes, until done. Add rest of ingredients, cook stirring for 3 minutes. Serve over hot steamed rice. Top with a dash of soy sauce if desired.

Submitted and created by Elaine Roberts Serves 6 Ingredients: 1 package of Lipton's garlic butter rice (any kind will do) 3 tablespoons butter 6 boneless, skinless chicken breasts 1 package of sliced mushrooms 1 /2 cup chopped red onions 6 cloves of garlic, sliced 1 teaspoon crushed rosemary, salt and pepper to taste 12 slices of mozzarella cheese

Directions: Make rice to the directions for microwave, cooking for 4 minutes. Place into a greased 9-by-13-inch pan. Melt butter in skillet add chicken and brown for 15 minutes, 71/2 minutes on each side. Place onto the rice mixture salt and pepper. Saute mushrooms, onions, garlic and rosemary. Place onto chicken and cover with slice of mozzarella. When cooked, place another slice of mozzarella cheese on top. Cook at 350 degrees for 1 hour.

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Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009 25

Holiday Cookbook The Main Dish

Tomato Pie

Shrimp Alfredo

Submitted by Mary DeLaura

Submitted and created by Rose Furr

Favorite Tacos Submitted and created by Irene Affleck Serves 6 generously

Ingredients: 1 pie crust (Pillsbury) 4 tomatoes 4 tablespoons fresh basil 3 chopped green onions Ground black pepper 1 cup mayonnaise 1 cup grated cheddar cheese 1 /2 cup parmesan cheese

Ingredients: 1 /2 pound linguine, uncooked 2 tablespoons vinaigrette dressing 1 /2 pound uncooked, deveined medium shrimp 8 ounces cream cheese, cubed 1 /4 cup grated parmesan cheese 1 tablespoon chopped fresh parsley

Ingredients: 1 pound ground turkey 2 stalks celery 2 carrots 1 onion 1 potato 1 can tomatoes 1 apple 1 green pepper Corn taco shells 1 cup grated cheese 1 cup grated lettuce

Directions: Place crust in pan, poke holes with fork. Bake 12 minutes at 400 degrees. Cool. Slice tomatoes, put on paper towels or tray. Salt. Let them sit to pull out moisture. Pat with paper towels (total process is 2 hours). Layer in crust the tomato, basil, onion, ground pepper and repeat. Mix mayonnaise and cheeses, spread on top. Bake 30 minutes at 375 degrees or until golden. Can serve warm or at room temperature.

Directions: Cook pasta. Meanwhile, heat dressing in large skillet on medium heat. Add shrimp, cook 2 minutes, remove shrimp and set aside. Add cream cheese and broth to skillet, till melted. Stir in shrimp and add 3 tablespoons of parmesan cheese. Drain pasta and add to skillet, toss and coat. Transfer to plate. Top with rest of parmesan cheese and parsley.

Directions: Brown the meat, add vegetables which have been ground or grated. Add tomatoes. Let mixture simmer until cooked. The longer you cook, the better the flavor. Stir often to keep from sticking. Season to taste with salt, pepper, oregano and chili powder. Fill tortillas with mixture, add grated cheese and lettuce before eating.

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Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009

Holiday Cookbook The Main Dish

Submitted and created by Judy Sandness Serves 6 Ingredients: 6 red, yellow or orange bell peppers 1 pound lean ground beef 1 cup brown rice 1 can crushed tomatoes 1 can chicken stock 1 garlic clove, minced Salt and black pepper

Directions: Preheat oven to 350 degrees. Season the meat with salt and pepper and brown in skillet at

medium temperature. Meanwhile, cook the rice with half the amount of liquid (chicken stock) and half the time as indicated in the directions on the package. Once the rice mixture is transferred to the peppers, the liquid in the peppers will cook the rice the remainder of the way in the oven. Be careful not to overcook the rice before filling the peppers as it will get soggy. Add the can of tomatoes, liquid and all, into the skillet with the ground beef. Once the rice is done, add that to the skillet along with the minced garlic and salt and pepper. Combine all

ingredients well. Cut the tops off the peppers and remove all the seeds from inside. Take meat and rice mixture and fill the peppers to the top. If there is any extra stock from the rice, add it to each pepper. After the peppers are full, put the tops back on. Cover the entire baking dish with aluminum foil and put the dish in the oven for 50 minutes. Remove the foil and cook for an additional 10 minutes. If you use green peppers they will be somewhat bitter. I use red, yellow and orange for fall and all red for December.

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Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009 27

Holiday Cookbook The Main Dish

Submitted by Pollyann Thompson Modified from the Internet Serves 4 Ingredients: 4 salmon filets, 6-8 ounces each 1 cup light mayonnaise 1 cup chopped pecans 1 /3 cup fine breadcrumbs 1 /3 cup grated parmesan cheese 1 tablespoon chopped parsley 3 tablespoons melted butter Sauce: 1 /2 cup chopped, seeded and peeled cucumber 1 /2 cup plain low fat yogurt 2 tablespoons chopped dill

Lumpy Pan Pizza

/8 tablespoon garlic powder dash of salt dash of pepper

Directions: Place salmon skin side down on greased baking pan. Spread mayonnaise over each filet. Combine pecans, bread crumbs, cheese, parsley and butter in a food processor. Spread mixture over mayonnaise. Bake at 425 degrees until fish flakes easily with a fork. May cover with foil at the end to avoid over browning. Serve with cucumber sauce. Sauce: Combine ingredients and chill.

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Submitted and created by Rose Furr Serves 6 Ingredients: 1 can (16.3 ounces) refrigerated flakey biscuits 1 can (8 ounces) pizza sauce 2 cups finely chopped mozzarella cheese (8 ounces) 16 slices pepperoni

Baked Pheasant Submitted by Mary Goodson Serves 4 Ingredients: 1 pheasant, cut up Salt and pepper 1 cup flour 1 cup shortening 1 package brown gravy mix 1 package onion gravy mix

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Directions: Heat oven to 375 degrees. Separate biscuits into 8. Cut each biscuit into 8 pieces, put in medium bowl, add pizza sauce and 1 cup cheese. Toss. Spread mixture in ungreased 9-inch baking dish. Top with pepperoni and remaining cheese. Bake 22 to 28 minutes till brown.

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Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009

Holiday Cookbook The Main Dish

Green Chili Zucchini

Baked Beef Stroganoff

Submitted by Mary Goodson Serves 6

Submitted by Bonnie McDermid Serves 6-8

Ingredients: 8-10 medium zucchini 1 cup chopped onion 1 4-ounce can chopped, mild green chilies 4 cups grated cheddar cheese (1 pound) 4 cups prepared white sauce 1 cup bread crumbs Crumbled bacon bits Salt and pepper

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Directions: Wash and slice an un-peeled zucchini. Boil 6 minutes until barely tender. Drain. Place in 9by-13-inch pan. Add onions, chilies, salt and pepper. Stir grated cheese into white sauce. Pour sauce over all and stir gently. Sprinkle top with crumbs and bacon bits. Bake uncovered at 350 degrees for 1 hour.

thin and cook slightly. Add the mushrooms to the beef mixture. Combine remaining Ingredients: 2-3 pounds of Round Steak six ingredients and add to 2 tablespoons oil beef mixture. Mix well. 2 large onions - sliced thin Cover dutch oven and cook 20 large, fresh mushrooms - cut 3-4 hours in a 350 degree each in half oven. 1 cup Half & Half 1 can cream of mushroom soup Serve over hot cooked noo16 ounces sour cream dles of your choice. 1 package Lipton Onion Soup Mix I transfer this to a crock 1 /2 teaspoon salt pot for buffets or chafing 1 /2 teaspoon black pepper dish. It is a wonderful and Directions: Slice steak into very tasty dish. I have had nuthin, 2 inch strips. I partially merous requests for the freeze it so it is easier to slice recipe over the years as it is easy and tastes great. It thin. Brown beef in oil in makes a great dish for a large dutch oven-type pan. holiday buffet. Add the two onions, sliced

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Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009 29

Tips for quick and easy holiday meals

make faster Thanksgiving and holiday meals: • Speed Up Turkey, Ham or Roasts: reparing Thanksgiving and holiMany turkeys, hams or roasts come day meals is about multitasking. frozen hard as rocks. Cut cooking You need to somehow find time by pre-heating in the microwave. enough space in your kitchen and Bring meat to an internal temperaenough time to get everything done. ture of just 90 or 100 degrees in the “The secrets to big holiday meals microwave and finish in a pan or on are to prepare a lot in advance the grill. Prevent uneven cookand get creative with ing, like bloodiness next to kitchen appliances, bones and charred outsides, such as your miby first steaming slightly crowave, stovetop in the microwave. and even your out• Prepare and Chill: door grill,” said Prepare sauces in Ken Megarr, a Culiadvance. They can nary Institute of be mixed, cooked America trained chef and refrigerated up and Director of Panato 48 hours before sonic’s Test Kitchens. serving. This saves Here are some tips time and produces bigfrom Chef Megarr to STATEPOINT

ger flavors. Casseroles with squash, sweet potato or other “root vegetable” dishes can be assembled, refrigerated or frozen and baked later. • Find Hidden Space: Oven space and burners are always in high demand. Use your microwave to keep foods simmering, or even your outdoor grill. Light half the grill and place items on the side above where there is no flame and keep the cover down. • Turn To Technology: Different power settings in your microwave enable you to quickly cook delicate dishes, such as fish or poached fruit. And new technology known as inverter technology, found in microwaves such as those from Panasonic, allows for a constant energy flow at lower power levels to evenly cook, defrost, or reheat more precisely than traditional

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Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009

microwaves. This allows you to perfectly cook delicate foods while preventing overcooked edges and surfaces. • Talk Turkey Better and Faster: Quickly make herb butter, pipe it under the skin of a turkey breast and cook in the microwave for under half an hour for a juicy bird with crispy skin. Combine softened butter, garlic, herbs, lemon juice, salt and pepper. Use a piping bag to inject it under the skin. A plastic bag with a corner cut off will suffice. Transfer the turkey to a lightly floured microwavable roasting bag, poke a few ventilation holes in the top, seal the sides, place in a microwavable dish and cook for around 27 minutes. Be sure internal temperature has reached 165 degrees. Check it five minutes after it's out of the microwave. Allow to rest for 10 minutes before carving. Here's a fast holiday recipe to try in your microwave:

GREEN BEANS AMANDINE Ingredients: 1 /4 cup slivered almonds 1 /4 cup butter or margarine 1 pound fresh green beans, cut into 1.5 inches 1 /4 cup water 1 /2 teaspoon salt Dash ground nutmeg, optional

Directions: Combine almonds and butter in a 2-cup glass measuring cup. Cook at 70 percent power for 1-2 minutes, or until almonds are lightly browned, reserve. Combine beans and water in a 1-quart casserole. Cook, covered with lid at 70 percent power for 4-6 minutes, or until beans are tender, stir once. Add remaining ingredients, almonds and butter. Let stand, covered, three minutes before serving.

Turkey Help-lines THE ASSOCIATED PRESS

hen your holiday dinner looks more disaster than decadent, finding expert help is just a call or click away. Here are some of this year’s holiday cooking hot lines and Web sites: • Crisco Pie Hotline: 877-367-7438 • Butterball Turkey Talk-Line: (800) BUTTERBALL or www.butterball.com • Empire Kosher poultry customer hot line: 717-436-7055 or www.empirekosher .com/index.htm • Fleischmann’s Yeast Baker’s Help Line: (800) 777-4959 or www.breadworld .com/help.aspx • Foster Farms Turkey Helpline: (800) 255-7227 or www.fosterfarms.com • General Mills:

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(800) 248-7310 • King Arthur Flour Co.’s Bakers Hotline: (802) 649-3717 or e-mail questions to bakers@kingarthur flour.com • Nestle Toll House Baking Information Line: (800) 637-8537 or http://verybest baking.com • Ocean Spray consumer help line: (800) 662-3263 or www.oceanspray.com • Perdue consumer help line: (800) 4PERDUE or www.perdue.com • Reynolds Turkey Tips Hotline (800) 745-4000 or www.reynolds kitchens.com • U.S. Department of Agriculture Meat and Poultry Hotline: (888) 674-6854 or www.fsis.usda.gov/ Food_Safety_Education/Ask_Karen

Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009 31

Holiday Cookbook On the Side Roasted Sweet Potatoes with Lime and Chives Submitted by Joan Creed Created by epicurious.com Serves 6-8 Ingredients: 31/2 pounds sweet potatoes cut into half-inch cubes (10 cups total), peel if you prefer 1 /4 cup melted butter 3 /4 teaspoon salt 1 /2 teaspoon pepper 1 /4 cup water 2 tablespoons sugar 1 tablespoon fresh lime juice 1 /2 teaspoon grated lime zest 2 tablespoons finely chopped fresh chives

Directions: Preheat oven to 450 degrees. Toss potatoes with butter, salt and pepper. Then spread in a single layer in 2 shallow baking pans (15-by-10-by-1 inches). Roast uncovered for 15-to-20 minutes. While potatoes roast, bring water, sugar and lime juice to a boil in a very small sauce pan. Stir until sugar is dissolved, then simmer 3-to-4 minutes to reduce, toss potatoes with syrup and lime zest in a large bowl, then sprinkle with chives.

“These are amazing — an odd recipe — you will never want sweet potatoes with maple and marshmallows ever again!” — Joan Creed

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Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009

Holiday Cookbook On the Side

Cranberry Relish Submitted by Joan Creed Serves 6-10 Ingredients: 1 bag fresh cranberries — rinsed and crushed/chopped into small pieces 1 15-ounce crushed pineapple/drained 11/2 cups sugar 3 /4 cup mini marshmallows 1 cup Cool Whip 1 /2 cup walnut pieces

“Cranberry Relish keeps for several days or as long as the Thanksgiving leftovers last. Easy! Goes perfect with turkey dinner.” — Joan Creed

Combine chopped cranberries, pineapple and sugar. Mix well and let sit 2-to3 hours or overnight, stirring occasionally. Before serving add mini marshmallows, Cool Whip and walnuts. Serve.

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Holiday Cookbook On the Side with equal amount of chicken broth. Bring chicken broth to boil in medium saucepan. Add rice; return to boil. Cover, simmer according to package direcSubmitted by Linda Larsen tions and remove from heat and keep covered for about Ingredients: Chicken broth 7 minutes. Turn rice into 1 box Uncle Benâ&#x20AC;&#x2122;s Instant Long medium microwave-safe Grain and Wild Rice bowl; fluff with fork. 2 tablespoons butter Meanwhile, heat butter in 1 small sweet onion, finely chopped (1/2 cup) medium skillet over medium 1 /2 small celery stalk, finely heat. Add onions and celery; diced (1/4 cup) saute until softened, 3 to 4 1 /4 cup toasted chopped pecans minutes. Add this mixture, 1 /4 cup dried cranberries as well as toasted pecans, 2 tablespoons minced fresh cranberries, and parsley and parsley leaves 2 teaspoons minced fresh thyme, to rice; toss to coat. thyme leaves Makes about 3 cups, great Directions: Follow direc- for a side dish or to stuff tions on the rice package for about six Cornish game preparation, replacing water hens.

Easy Wild Rice Stuffing with Cranberries and Toasted Pecans

Cherry Cream Crescents Submitted by Dottie Gile Makes 16 rolls Ingredients: 1 package (8 ounces) cream cheese, softened 1 cup confections sugar 1 egg (separated) 2 tubes (8 ounces each) refrigerated crescent rolls 1 can (21 ounces) cherry pie filling

Directions: In a mixing bowl, beat cream cheese, sugar and egg yolk Separate dough into 16 triangles; place on lightly greased baking sheets. Spread 1 tablespoon of cream cheese mixture near the edge of the short side of each triangle. Top with 1 tablespoon of pie filling. Fold long point of triangle over filling and tuck under dough. Lightly beat egg white; brush over rolls. Bake at 350 degrees for 15 to 20 minutes or till golden brown.

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Holiday Cookbook On the Side minutes occasionally scraping the sides of the Submitted by Lori bowl. Beat in 3/4 cup Cameron flour. Continue beating Created by Patti McDiffett for 2 minutes. With a Serves 12 spoon, stir in remaining Ingredients: flour to make a soft 6-61/2 cups flour dough. Turn dough onto 1 /2 cup sugar a lightly floured surface 2 teaspoon salt and knead till smooth 2 packages yeast and elastic (approxi1 /2 cup margarine mately 10 minutes). 1 egg Shape dough into a ball 2 cups hot tap water and place in a greased Directions: In a large bowl — turning once. bowl, combine 21/4 cups Cover with a towel and of the flour, sugar, salt, let rise till double. Punch and yeast. Add 1/2 cup down and make into rolls margarine (butter flavor placing them in a Crisco works great). greased (baking dish) With mixer at low speed, cake pan. Cover and let gradually pour 2 cups rise till doubled. Preheat hot tap water into the the oven to 350 degrees. dry ingredients. Add the Bake 35-40 minutes. Reegg — increase the move from pans. Butter speed to medium. Beat 2 tops of rolls and enjoy.

Rolls

Au Gratin Potatoes Submitted and created by Christine Bonomo Serves 4-6 Ingredients: 5 large Russet potatoes, sliced into 1/2 inch slices 1 large onion, sliced into rings 6-8 cloves of garlic, chopped 3 tablespoons butter 3 tablespoons flour 1 /2 teaspoon salt 2 cups milk 2 cans cream of chicken soup 2 cups shredded cheddar cheese Fresh parmesan cheese Salt and pepper to taste Sliced green onions (optional)

Directions: Preheat oven to 400 degrees. Butter a 2-quart baking dish. Saute garlic in butter until slightly browned. Remove from heat. Melt 3 tablespoons butter in a pan, stir in 3 tablespoons flour and 1/2 teaspoon salt, blend with a whisk. Mix together the milk and cream of chicken soup. To make a roue, slowly add milk and soup mixture to the flour and butter mixture, just a little at a time and continue mixing until slightly thickened. Stir in 2 cups shredded cheddar cheese and stir just until melted. Layer half of the potatoes into the bottom of the prepared baking dish. Top with onions and sauteed garlic. Add half of the cheese sauce. Layer remaining ingredients. Top off with remaining cheese sauce mixture. If using the green onions, sprinkle some of those in between the layers and on the top of final layer as well. Season with salt and pepper. Bake 11/2 hours. Top with fresh grated parmesan cheese, and some sliced green onions, right after taking out of the oven.

Grandma’s Turkey Dressing Submitted by Lori Cameron Created by Helen McDiffett Serves 10 Ingredients: 1 loaf sandwich bread, dried and broken 1 stalk celery, chopped 1 onion, chopped Salt and pepper to taste

11/2 teaspoon sage Turkey broth Butter

Directions: Saute celery and onion in a little butter till tender. Mix with other ingredients. Add enough turkey broth to moisten. Bake one hour in a greased pan at 350 degrees. Try adding extra sage to the dressing.

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Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009 35

Holiday Cookbook On the Side

Featherbed Rolls Submitted by Mary Goodson

Submitted by Carol McAdoo Rehme Created by Aunt Leoti Serves 8 Ingredients: 1 egg 1 cup milk 1 tablespoon finely grated orange zest 3 tablespoons melted butter 11/4 cups flour 3 /4 cup cornmeal 1 /4 cup sugar 3 teaspoons baking powder 1 /2 teaspoon salt 1 /2 teaspoon cinnamon 1 /4 teaspoon ginger

Instructions: Whisk egg, milk, melted butter, and orange zest in a small bowl. Sift together dry ingredients; stir well. Slowly add milk mixture to dry ingredients; stir until combined. Spoon into a buttered 8 inch square pan. Bake in a reheated 400 degree oven for 2025 minutes. Crispy on the outside, tender on the inside. Best served warm with honey and butter.

Rice Dressing Submitted by Betty Beckett Ingredients: 2 tablespoons butter 1 /2 cup chopped onion 1 cup chopped celery 2 tablespoons chopped parsley 1 teaspoon sage or poultry seasoning 1 /2 teaspoon garlic salt 1 teaspoon salt 3 cups cooked rice

Holiday Yam Balls Submitted by Shannon White Serves many Ingredients: 6-8 yams 1 /2 cup brown sugar 1 /2 cup butter 2 tablespoons vanilla Nuts optional Shredded Coconut

Directions: Mix shortening, sugar, salt in warm milk. After cooled, add yeast, eggs, flour. Mix well. Let stand 20 minutes. Make rolls. Let stand 20 more minutes to rise. Bake 15-20 minutes at 425 degrees.

Directions: Melt butter in skillet. Saute onion, celery and parsley until onion is cooked tender. Add salt, sage seasoning and rice. Heat thoroughly or put in oven dish and bake 20 minutes at 300 degrees. May wish to add slices of turkey on top and cover with foil or cook ground turkey in the sauteed vegetables before adding rice if on stovetop.

Directions: Bake yams with skins on. Peel and discard skins. Mash yams with other ingredients. Take a whole marshmallow and wrap mashed yams around the marshmallow in the shape of a ball. Roll the yam ball in coconut. Place on a buttered dish and bake 20-25 min.

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Kansas Corn Bread

Ingredients: 1 /2 cup shortening 2 cups milk-scalded-then cooled 2 packages yeast dissolved in 1/2 cup lukewarm water 1 /2 cup sugar 1 /2 teaspoon salt 2 eggs 3 cups flour

Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009

Holiday Cookbook Desserts Mom's Coconut Candies Submitted by Lori Cameron Created by Patti McDiffett Serves 10 Ingredients: 2 cups graham cracker crumbs 1 /4 cup sugar 3 /4 cup melted butter or margarine 2 cups flaked coconut 1 15-ounce can sweetened condensed milk 1 cup chopped walnuts 1 12-ounce package milk chocolate chips

Directions: Mix melted butter, graham cracker crumbs and sugar. Press into the bottom of a 9-by-13inch pan. Bake 10 minutes at 350 degrees. Mix sweetened condensed milk, coconut and walnuts. Carefully spread over baked crust. Return to oven and bake 10 minutes. Remove from oven and sprinkle with chocolate chips. Return to the warm oven to soften the chocolate chips. Spread melted chips evenly to cover. Cool and cut.

Apple Cranberry Casserole Submitted by Patty Ann Lanting Serves 10-15

RH photo/Rhema Muncy

Mom’s Coconut Candies: Kyle and Cole Cameron often help their mother Lori Cameron cook.

“Life is uncertain. Eat dessert first.” — Ernestine Ulmer, American Author

Ingredients: 3 cups un-peeled apple (cut fine) 2 cups whole fresh cranberries 11/2 cup sugar 1 cup oatmeal 1 /2 cup brown sugar 1 /2 cup chopped walnuts 1 /3 cup flour 1 stick margarine

Directions: Mix first 3 ingredients together and put into a casserole dish. Mix together the brown sugar, flour, oatmeal and nuts and put mixture over the top. Slice margarine pieces across the top cover and bake at 350 degrees for about 50 minutes. Then uncover and brown for 10 minutes more. Serve hot or cold.

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Holiday Cookbook Desserts

Add bananas and eggs to the creamed mixture and stir to blend. Submitted and created by Christine Add dry ingredient mixture a little Bonomo at a time, and mix by hand just until Makes 2 loaves blended. Stir in walnuts or pecans, Ingredients: reserving some for topping. 21/4 cups all purpose flour Pour batter evenly into 2 non-stick 1 teaspoon salt loaf pans. Or grease and flour the 11/2 teaspoon baking soda pan if you don't have non-stick pans. 1 1 /2 teaspoon baking powder If you reserved some of the nuts, 1 cup brown sugar sprinkle them on top along with 1 cup white sugar some brown sugar. 1 cup butter (softened) Store wrapped in aluminum foil to 2 cups mashed very ripe bananas (about 5 bananas) keep moist. 4 eggs beaten Bake in oven on center rack 45-65 1 teaspoon vanilla minutes or until knife inserted into 1 1 /2 cups coarsely chopped walnuts or center comes out clean. Oven temps pecans vary so start checking at the 45 Directions: minute mark. If the outside is Preheat oven to 350 degrees. browned, but still needs additional Measure dry ingredients, flour, salt, baking, just cover the top with alubaking soda and baking powder into minum foil to prevent further browning. a bowl and mix. In a separate bowl, using electric Let cool in loaf pan for 5-10 minmixer, cream the butter and sugars utes, then turn out on a bread board until light and fluffy. or cooling rack to cool completely.

Banana Nut Bread

Zucchini Bars Submitted and created by Elaine Roberts Makes 30 bars Ingredients: 3 eggs 1 cup cinnamon apple sauce 2 cups sugar 21/3 cups flour 1 /2 teaspoon baking powder 2 teaspoons baking soda 1 teaspoons salt 21/2 cups grated, un-peeled zucchini, 2 teaspoons vanilla You can also add this frosting: 1 stick butter, softened 3 ounces cream cheese, softened 1 teaspoon vanilla 21/2 cups powdered sugar Mix all together

Directions: Add eggs, apple sauce and sugar together. Add in flour, baking powder, baking soda and salt. Mix together well. Add zucchini and vanilla. Bake on a large greased cookie sheet, or a 9-by-13inch pan, at 350 degrees for 20-25 minutes.

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Holiday Cookbook Desserts cookie sheet and let cool slightly. Submitted and created by Melt chips in double boiler Christine Bonomo and spread about 2/3 of it on Serves as many as you want to the toffee. Cover with share with chopped walnuts or pecans. Ingredients: Let cool, then flip and 1 pound butter (not margarine) spread remaining chocolate, 1 pound white sugar (21/2-3 cups) then cover with more 1 pound plain whole almonds 24 ounces semi-sweet chocolate chopped walnuts or pecans. chips Take a big piece and eat it. 2 cups chopped walnuts or Break into pieces and store pecans in an air tight container. Notes: Make sure the butter Directions: Melt butter in does not burn. I've never had deep pan. Add sugar. Slowly bring to a steady boil a candy thermometer so keep while stirring constantly with a close eye on butter-sugar mixture and just keep stirring wooden spoon. Boil 5 minthe mixture. It will sort of rise utes. Add almonds and boil 10-15 up and get foamy then blend minutes (sometimes longer) together when it has reached the correct temperature. until color matches baked beans. The almonds will begin This recipe can also be varto split. ied to use cashews or pecans Pour mixture on buttered in place of the almonds.

Almond Toffee

Orange Pecan Chocolate Chip Zucchini Bread Submitted and created by Judy Sandness Serves 24 Ingredients: 3 eggs 2 cups white sugar 1 cup vegetable oil (I use canola oil) 2 teaspoons vanilla extract 2 cups grated zucchini 1 cup chopped pecans 1 cup semisweet chocolate chips 1 tablespoon orange zest 3 cups all-purpose flour 1 /4 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg

Directions: Sift together flour, baking powder, soda, salt and spices. In large bowl, beat eggs until light and fluffy. Add sugar and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips and orange rind. Blend in sifted ingredients. Turn batter into two greased 9-by-5-inch loaf pans. Bake at 350 degrees for 50 minutes. Chill before slicing.

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Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009 39

Holiday Cookbook Desserts

Chip Cranberry Cheese Bars

Pumpkin Applesauce Muffins

Submitted by Whitney Whalen Created by VeryBestBaking.com Serves 36 (makes 36 bars)

Submitted and created by Kelly Tibbals Makes 24 medium size muffins Ingredients: 2 /3 cup shortening 22/3 cups sugar 4 eggs 1 cup applesauce, any style 1 can pumpkin 2 /3 cup apple juice 31/3 cup flour 2 teaspoons baking soda 1 /2 teaspoon baking powder 1 /2 teaspoon salt 1 teaspoon cinnamon 1 /2 teaspoon nutmeg 1 cup walnuts, finely chopped

Directions: Preheat oven to 350 degrees. Grease muffin cups or line with baking cups. Cream together shortening and sugar. Add eggs one at a time, then stir in applesauce and pumpkin. Mix well. Add apple

Ingredients: 1 cup butter or margarine, softened 1 cup firmly packed brown sugar 2 cups flour 11/2 cups quick oats 2 teaspoons grated orange peel 2 cups semi-sweet chocolate chips 1 cup dried sweetened cranberries 8 ounces light cream cheese, softened 1 (14-ounce) can sweetened condensed milk

RH photo/Paul Litman

juice, flour, soda, and baking powder. Don't over mix. When batter is smooth, add salt, cinnamon and nutmeg. Stir in walnuts. Fill muffin cups. Bake 20 minutes or until toothpick inserted in center comes out clean.

Directions: Preheat oven to 350 degrees. Grease a 13-by-9-inch baking pan. Beat butter and brown sugar in large mixer bowl until creamy. Gradually beat in flour, oats and orange peel until crumbly. Stir in morsels and cranberries; reserve 2 cups mixture. Press remaining mixture onto bottom of prepared baking pan. Bake for 15 minutes. Beat cream cheese in small mixer bowl until smooth. Gradually beat in sweetened condensed milk. Pour over hot crust; sprinkle with reserved flour mixture. Bake for additional 25-to-30 minutes or until center is set. Cool in pan on wire rack. Cut into bars.

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Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009

Holiday Cookbook Desserts

Submitted by Maureen Elbert Serves 12 Ingredients: Cake: 1 /2 cup flour 1 /4 cup unsweetened cocoa 1 teaspoon baking powder 1 /4 teaspoon salt 4 eggs, separated 3 /4 cup sugar 1 teaspoon vanilla 2 tablespoons water Filling: 1 pint heavy cream 1 /2 cup powdered sugar 1 teaspoon vanilla Crushed candy cane Chocolate Frosting: 1 stick butter 2 /3 cup unsweetened cocoa 3 cups powdered sugar cup milk 1 teaspoon vanilla

Directions: Cake: Heat oven to 350 degrees. Grease bottom only of jelly roll pan (15by-10-by-1-inch); line with waxed paper and grease again. Lightly sprinkle powdered sugar on a clean tea towel. Lightly spoon flour into measuring cup; level off. In a small bowl combine flour, cocoa, baking powder and salt. Set aside. In small bowl beat egg whites until foamy. Gradually add half the

sugar, beating continuously until stiff peaks form. Set aside. In large bowl beat egg yolks until thick. Add remaining sugar and vanilla. Beat until very thick. Stir in the water. Gradually add the flour mixture, folding into egg mixture after each addition. Gently fold in the egg whites. (Doesn't have to be completely mixed). Spread batter into prepared pan. Bake for 18to-20 minutes or until a toothpick inserted in center comes out clean. Loosen edges. Immediately invert onto tea towel. Peel off waxed paper and roll quickly in tea towel. Cool completely on rack. Filling: Whip all ingredients together to cream. Carefully unroll cake, and fill with whipped cream. Roll up and place on serving platter. Chocolate Frosting: Melt butter, stir in cocoa. Add powdered sugar and milk. Beat until spreading consistency. Stir in vanilla. Frost cake. Decorate with mint leaf candies or more candy cane.

Photo by Linda Sullivan

Pumpkin Pudding Submitted and created by Linda Sullivan Serves 4 Ingredients: 16 ounce can pumpkin 1 cup evaporated skim milk (canned) 1 /4 cup brown sugar, packed 1 teaspoon vanilla or maple flavor Dash each of cinnamon and nutmeg

Directions: Combine all ingredients in a bowl, beat until smooth. Divide into 4-to-6 ounce custard cups. Bake on a baking sheet 25 minutes at 350 degrees until knife inserted in middle comes out clean. Serve warm or cold with whipped cream.

Lemonade Pie Submitted by Bonnie McDonald Created by Jill English Serves 6-8 Ingredients: 1 graham cracker pie crust, 9 inches 1 can frozen lemonade or limeade 1 can sweet condensed milk, cold 1 tub of extra creamy cool whip

Directions: Combine all ingredients. Mix well with beaters. Pour into graham cracker crust. Freeze overnight. Thaw 10 minutes. Serve.

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Yule Log Cake

Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009 41

Holiday Cookbook Desserts

Revel Bars

Apple Cake Submitted by Jenny Foote Created by Cousin Renata Serves 35 (2 inch squares)

Skinny Pie Crust Submitted and created by Linda Sullivan Serves 8 Ingredients: 1 /2 cup all purpose flour 1 /4 cup diet margarine 1 /4 teaspoon salt 1 /4 teaspoon baking powder

Directions: Have diet margarine at room temperature. Sift dry ingredients in a deep bowl, add margarine all at once, cut in with pastry blender till no pastry sticks to sides of bowl. Shape in a ball, wrap in plastic wrap, chill one hour. To prepare pastry, unwrap onto a lightly floured board, toll into an 11-inch round, fit into an 8-inch pie plate. Fill with your favorite ingredients and bake at 350 degrees for 60 minutes or until done when tested.

Marmalade Bread Pudding Submitted by Arlene F. Luker Serves 2 Ingredients: 1 egg, beaten Quarter cup milk A dash of ground cloves 1 slice raisin bread, cubed 2 tablespoons orange marmalade

Ingredients: 1 cup sugar 1 /2 cup canola oil 2 eggs 11/2 cup flour 1 /2 teaspoon salt 1 teaspoon baking soda 2 tablespoon hot water 11/2 cup chopped walnuts 1 teaspoon vanilla 1 teaspoon cinnamon 1 /2 cup brown sugar 2 cups peeled and chopped apples

Directions: Preheat oven to 325 degrees. Butter a 10-by-14-inch pan or 2 loaf pans and dust with flour. In large bowl combine sugar with oil. Add eggs & beat well. Sift together flour, salt and soda. Add to sugar mixture, alternating with hot water. Stir in 1 cup of nuts, vanilla, cinnamon & apples. Pour into prepared pan. In small bowl combine brown sugar with remaining nuts, spread evenly over batter. Bake 35-40 minutes or until toothpick comes out clean.

Submitted by Betty Arlene Jacoby Ingredients: 1 cup margarine 2 cups brown sugar 2 eggs 2 teaspoons vanilla 2 1/2 cups flour 1 teaspoon baking soda 1 teaspoon salt 3 cups quick oats Filling: 12 ounces of chocolate chips 15 ounces of sweetened condensed milk 2 tablespoons margarine 1 /2 teaspoons salt 1 cut chopped nuts 2 tablespoons vanilla

Directions: Cream butter and sugar until light and fluffy. Mix in eggs and vanilla. Stir together flour, salt, and soda. Stir in oatmeal. Add all dry ingredients to creamed mixture and set aside. Mix chocolate chips, butter, milk, salt in double boiler to melt. When smooth add nuts and vanilla. Spread 2 /3 of oatmeal mixture in a 9-by-13 inch pan. Cover with filling, dab with remaining oatmeal. Bake at 350 degrees for 25-30 minutes.

Directions: Stir egg, milk and cloves in small bowl. Put bread in 2 custard cups. Pour mixture over bread. Preheat oven to 325 degrees. Bake covered with foil for 25 minutes. Place 1 tablespoon of marmalade on top of each custard cup. Bake 5-to-10 minutes more. Serve warm.

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Wednesday LOVELAND REPORTER-HERALD/HOLIDAY COOKBOOK November 18, 2009

Holiday Cookbook Desserts you have to do it in one minute intervals so you do not overdo the melting process). Stir until Submitted by Bonnie all is melted and McDermid smooth. Add peanuts Serves many and stir well. Ingredients: Spoon onto wax paper 12 ounces milk chocolate laid out on cookie chips sheets. 18 ounces of semi-sweet chocolate chips You can make them 2 pound block of vanilla any size you want, but chocolate coating these are very rich so 2 pounds salted Spanish smaller is better. Cool peanuts and then put in zip-lock Directions: Break the bags or plastic bowls vanilla brick into smaller with lids, and store in refrigerator. pieces. These are very good Melt chips and vanilla brick in double boiler. (I and depending on size use the microwave, but can make 10 dozen.

Chocolate Peanut Clusters

The Best Peanut Butter Cookies (Courtesy of Butter Flavored Crisco Shortening) Submitted by Debbie Hansen of The Group Ingredients 3 /4 cup peanut butter 1 /2 cup Crisco butter flavor shortening 1 1/4 cup packed brown sugar 3 tablespoons milk 1 tablespoon vanilla 13/4 cup flour 3 /4 teaspoon soda 3 /4 teaspoon salt

Directions: Heat oven to 375 degrees. Combine peanut butter, shortening, brown sugar, milk & vanilla in a large bowl. Beat at medium speed until well blended. Add egg and beat until blended. Combine flour, baking soda & salt. Add to creamed mixture and beat at a low speed. Add 1 1/4 cup M&M’s or chocolate chips. Drop by teaspoon onto greased baking sheet. Flatten and criss-cross with a fork. Bake 8-10 minutes.

Pink and Pretty Parfait Milky Way Cake Submitted by Connie Boss Serves 12-16 Ingredients: 5 Milky Way candy bars 2 sticks margarine 2 cups sugar 3 eggs 2 1/2 cups flour 1 cup buttermilk 1 teaspoon baking soda 2 teaspoons vanilla 1 /2 cup nuts

Submitted by Mary Goodson Serves 4 Ingredients: 4 cups sweetened, cooked rice 1 /2 pint whipping cream 1-2 drops red food coloring 1 /2 teaspoon almond flavoring 4 tablespoons sugar 1 package frozen strawberries, defrosted Optional: tinted whipping cream

Directions: To sweeten rice, add 2 tablespoons sugar to the water in which rice is cooked. Just before serving, whip the Frosting ingredients: 1 cream. Fold in food coloring and /2 stick of margarine 2 Milky Way candy bars remaining 2 tablespoons of sug1 teaspoon vanilla ar. Then fold in the rice. Fill servwalnuts (optional) ing dishes with alternate layers Directions: Melt can- of rice and berries. (Reserve a strawberry for the top of each dy bars and one stick of margarine in double serving) Top with whipped cream and reserved strawberries. boiler. Set aside to cool. Cream sugar and Pineapple Cookies other stick of marSubmitted by Delores Fuhrman garine. Add eggs. Beat Serves about 3 dozen well. Alternate with Ingredients: flour-soda mixture and 1 cup brown sugar, pressed buttermilk. Add candy 1 /2 cup shortening bar mixture, vanilla 1 egg and nuts. Mix well and 2 cups flour 1 put into greased and /2 teaspoon baking soda 1 floured bundt pan. /4 teaspoon salt 1 teaspoon baking powder Bake at 325 degrees 3 /4 cup crushed pineapple, drained for 60 minutes. Leave in pan for 15 minutes Directions: Mix brown sugar, then remove. shortening, and egg. Sift flour, Frosting: Melt mar- soda, salt, and baking powder togarine, candy bars and gether. Add to cream mixture. vanilla in double boiler. Add pineapple. Drizzle mixture over Bake on greased cookie sheet cake. Add walnut at 350 degrees for 10-15 minpieces if desired. utes.

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