2011 holiday cookbook

2 Friday, November 18, 2011 The Southern Illinoisan Holiday Cookbook

The Southern Illinoisan (USPS 258-980) is publisheddaily for $178 per year at 710 N. Illinois Ave.,Carbondale, IL 62901. The Southern Illinoisan is ownedby Lee Enterprises, Inc. of Davenport, Iowa.

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special.thesouthern.com3356, option 2 from Williamson County; or800-228-0429, option 2, between 6 a.m. and5 p.m. weekdays, 7 a.m. to 11 a.m. Saturdayand Sunday.

•• TToo ppllaaccee aa ddiissppllaayy aadd:: Call 8 a.m. to5 p.m. weekdays, 618-529-5454, option 6;from Williamson County, 618-997-3356; ortoll free: 800-228-0429, option 6.

The 2011 Holiday Recipe Contestfeatured tasty dishes from cooks fromacross Southern Illinois. You will find thewinning recipes on the following pages,but you should check out the “losers,”too. Those dishes were almost as good asthe winners, according to judges WilmaWesterfield, Charlotte Goetz and RosieWece.

Appetizers: Pumpkin Cookie Dip,Francie Lindeman; Smokin’ TroutSpread, Sharon Johnson.

Salads: Fruit Salad with Cannoli Cream,Terry Kessinger.

Breads: Sausage Bread, Linda Young;Oaten Bread, Alma Hicks.

Side Dishes: Pepper Jack Mac, MariettaBriddick.

Entrees: Pumpkin Turkey Harvest Stew,Amanda Smith; Pierogi, Darlene Smith.

Cookies: Disappearing Lemon-Cranberry Cookies, Christine Stearns;

Magic Bars,KimberlyFisher.

Desserts:Mary’sCoconut CreamPie, CathyJennings; BlackForest Trifle,Sherry Reuter.

Young Cooks:ChocolateGanacheCupcakes,Hannah Epplin;Ben’s MacaroonChocolateCookie Bars, Ben Smith.

Beth Mandrell took home a KitchenAidMixer from our contest sponsor,Dillard’s. Dillard’s also gave our categorywinners some great kitchen items asprizes. We greatly appreciate ourpartnership and the opportunity theygive to Southern Illinois’ best cooks!

The Southern Illinoisan hostsHoliday Recipe Contest

BY MARILYN HALSTEADTHE SOUTHERN

STEVE JAHNKETHE SOUTHERN

Beth Mandrell (right) of Mulkeytown reactsafter being named thegrand prize winner.

Pie crust for 24 mini muffin pan4 ounces cream cheese1/2 cup mayonnaise1 cup imitation crab, finely chopped1/2 cup shredded Mexican cheese1/4 cup red pepper, finely chopped1/2 teaspoon chili powder1/4 teaspoon ground cumin1/4 teaspoon garlic powder1/4 teaspoon saltChives for garnish

Place pie crust in mini muffin pan. With a mixer atmedium speed, beat softened cream cheese andmayonnaise until smooth, about two minutes. Stir incrab, cheese, red pepper, chili powder, cumin, garlicpowder and salt. Fill muffin tins with mixture. Bake at350 degrees for 30 minutes. Let stand 5 minutes.Garnish with chives.

May be filled and refrigerated up to 24 hours ahead,and then baked.

The Southern Illinoisan Holiday Cookbook Friday, November 18, 2011 3

THE SOUTHERN

For Kathy Neff of Marion, it’s a goodthing The Southern Illinoisan’s annualrecipe contest is a holiday affair. If itwas held over the summer, she’d likelybe too busy to enter.

As it is, however, wintertime equalscooking time for Neff. And her MiniChipotle Seafood Quiche recipe wasgood enough to earn the title in theappetizers category.

“I hunt on the Internet andmagazines, and I just look forinteresting recipes,” Neff said. “When Ifind one, I always change it tosomething I like. I change the base of it,or I change the spices.”

It certainly worked thistime, much as it hasbefore.

Neff said she greatlyenjoys the camaraderiebetween contestants in theevent. This is her fourthyear entering the recipecontest, and her secondvictory — not bad for someone who onlyreally began cooking a few years ago,and still is somewhat of a seasonal cook.

“In the summertime, we have a hugegarden, so I don’t get to cook in thesummertime because I’m raising andworking with that,” Neff said. “So in thewintertime, I sit back and try newrecipes.”

Kathy Neff wins in aappppeettiizzeerrss

Bread and Butter Pickled Radishes7 radishes, sliced2 teaspoons salt1/4 cup plus 2 tablespoons white vinegar,

heated3 tablespoons sugar

Slice radishes 1/4 inch thick. Toss with salt and refrigerate for 30 minutes. Mix otheringredients and stir over medium heat until sugar dissolves, about three minutes. Remove fromheat, add radishes. Mix well. Pour into small bowl, cover, refrigerate 24 hours. Strain radishesand serve.

JJOOAANN GGRRAAVVEESS EEDDWWAARRDDSSAANNNNAA

Mini Chipotle Seafood Quiche

Neff

STEVE JAHNKE / THE SOUTHERN

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2 mashed garlic cloves1 teaspoon yellow mustard seeds1/2 teaspoon celery seeds

Cheesy Party Treats2 cups baking mix (such as Bisquick)3/4 cup milk

Filling:1 jar (15 1/2 ounces) spaghetti sauce1 can (4 ounces) sliced mushrooms,

drained1 small green bell pepper, chopped1 package (3 ounces) sliced pepperoni,

cut in quarters8 ounces shredded mozzarella cheese

Preheat oven to 400 degrees spray 12muffins size muffin pan with cooking spray. Inbowl blend baking mix and milk to make softdough. Turn onto floured surface and kneadabout 20 times. Roll dough into rectangleabout 1/8 inch thick and cut into 4-inchcircles. Press circles into muffin pan.Combine spaghetti sauce, mushrooms, greenpepper and pepperoni, spoon into doughcups and sprinkle with cheese. Bake untilcrust is golden brown and cheese is melted.

HHEELLEENN TTOOWWNNLLEEYYEEWWIINNGG

Layered Vegetable and Aioli Appetizer4 ounces cream cheese, softened1/2 cup mayonnaise1 teaspoon finely chopped garlic1/2 teaspoon grated lemon peelDash of cayenne2 medium red or orange bell peppers;

cut into 1 1/2 inch pieces1 cup mushrooms, large ones cut into

halves or quartersOlive oil2 tablespoons goat cheese2 tablespoons chopped basil leaves

Preheat oven to 450 degrees. Mix creamcheese, mayonnaise, garlic, lemon peel andred pepper in medium bowl until smooth.Cover and chill while preparing vegetables.

Mix bell peppers, onion and mushrooms inmedium bowl. Toss with olive oil to coat.Spread in ungreased pan and bake,uncovered, 15 to 20 minutes or untilvegetables are tender; cool slightly.

Spread cream cheese mixture on servingplatter. Top with vegetables. Sprinkle withgoat cheese and basil.

Serve with crackers or a thin bread of yourchoice (warm pita quarters or thinly slicedbaguette).

TTEERRRRYY KKEESSSSIINNGGEERRCCAARRBBOONNDDAALLEE

Fiesta Sausage Dip1 large tomato, seeded and chopped1 pound pork sausage1/3 cup fresh cilantro, chopped1 large onion, chopped1 large red bell pepper, chopped1-2 jalapeno peppers, chopped1 16-ounce cream cheese, cubedTortilla chips or crackers for serving

Combine sausage, onion, red pepper andjalapeno. Brown sausage mixture 8 to 10minutes. Drain and add cream cheese untilmelted. Stir in tomato, cilantro and serve.

MMAARRJJOORRIIEE LLAAMMPPEECCAAMMPPBBEELLLL HHIILLLL

Holiday Cranberry Salsa Dip1 small navel orange, peeled and quartered1 12-ounce bag frozen cranberries, thawed1 cup sugar1 8-ounce package cream cheese, softened1/4 cup sour cream, room temperature2 jalapeno peppers, deseeded, cut into

halves and chopped2 tablespoons red onion, finely chopped1/4 cup pineapple chunks, drained, chopped2 tablespoons fresh cilantro, chopped1 tablespoon fresh lime juice1/4 teaspoon saltpinch of black pepperSweet potato chips or baked pita chips

In a food processor, combine creamcheese, sour cream, sugar, salt and pepper.Add oranges, cranberries, jalapenos,pineapples, lime juice and red onion. Coarselychop into a fine mixture. Add cilantro. Blendto combine. Transfer mixture to serving bowl,cover and refrigerate for one hour. Serve withsweet potato chips or baked pita chips.

AAMMAANNDDAA SSMMIITTHHJJOONNEESSBBOORROO

Pepper Poppers1 package 8-ounce cream cheese (soft)2 cups Monterey Jack/cheddar cheese,

shredded1 package real bacon bits1/4 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon chili powder1 pound fresh jalapenos, halved lengthwise

and seeded1/2 cup dry bread crumbs

In a large mixing bowl, combine thecheeses, bacon bits and seasoning; mix well.Spoon about 2 tablespoons into each pepperhalf. Roll in bread crumbs.

Place in greased 10 x 15-inch dish. Bakeuncovered at 300 degrees for 20 minutes forspicy flavor, 30 minutes for medium and 40for mild. Serve with ranch dip.

DDOORROOTTHHYY SSTTOONNEEWWEESSTT FFRRAANNKKFFOORRTT

Pumpkin Cookie Dip2 cups confectioner’s sugar2 8-ounce cream cheese, softened1 16-ounce canned pumpkin1 teaspoon pumpkin pie spice

Mix together all dry spices with sugar. Whipall the ingredients together. Refrigerate untilfirm. Serve with ginger snaps for dipping.

FFRRAANNCCIIEE LLIINNDDEEMMAANNMMUURRPPHHYYSSBBOORROO

Imogene’s Chili Sauce20 large tomatoes (skinned), or used

canned diced tomatoes when others areout of season.

3 large onions3 large green peppers2-1/2 cups vinegar (apple cider)1-1/2 cups sugar1-1/2 tablespoons salt1 tablespoon white pepper2 tablespoons cinnamon2 tablespoons dry mustard1/4 tablespoon cloves1/4 tablespoon allspice1/4 tablespoon cayenne pepper1/4 tablespoon gingerpinch of celery salt

Mix all ingredients and cook low untilcooked down to thick sauce. Then ladle intojars and put into a boiling bath and seal. Canalso be done in a crockpot cooked all daylong. Makes approximately 6 pint jars.

LLOOIISS DDEEFFRRAANNKKMMAARRIIOONN

Mini Cream Cheese Rolls2 8-ounce cans refrigerated crescent rolls2 3-ounce packages cream cheese,

softened2 tablespoons granulated sugar1 teaspoon lemon juice1 cup powdered sugar2 tablespoons milk1 teaspoon vanilla flavoring

Preheat oven to 375 degrees. Unrollcrescent rolls and separate each doughportion along center perforation to form 8 rectangles; press diagonal perforations toseal. Stir together cream cheese, sugar andlemon juice; spread cream cheese mixtureevenly over 1 side of each rectangle. Roll upjellyroll style, starting at long end. Cut eachlog into 6 1-inch pieces, using a serratedknife. Place rolls in a lightly greased 9 x 13-inch baking pan. Bake at 375 degrees for 15 minutes or until lightly browned. Combinepowdered sugar, milk and vanilla. Drizzle overwarm rolls. Yield: 4 dozen.

DDIIXXIIEE TTEERRRRYYGGOORREEVVIILLLLEE

Party Pinwheels1 8-ounce package cream cheese2 tablespoons dry ranch dressing mix1/2 cup salad dressing (mayo type)2 cups chopped vegetables (my preference

is carrots, broccoli, cauliflower and greenpeppers)

Flour tortillas

In mixing bowl, beat cream cheese, saladdressing and ranch dressing mix untilsmooth. Add vegetables and mix well. Spreadon tortillas, roll up. Refrigerate 1 to 2 hours.Slice into 3/4 inch pieces. Yield: 20 to 25slices.

JJOOYYCCEE RRIILLEEYYKKAARRNNAAKK

Smokin’ Trout Spread2 pounds smoked trout filets1/4 cup horseradish sauce1/4 cup sour cream12 ounces cream cheese1/4 cup plain Greek yogurt3 tablespoons minced roasted red pepper3 teaspoons fresh lemon juiceSalt and pepper

Alder wood is preferred for smoking thetrout. Prepare trout filets with skin on.Sprinkle with a mixture of brown sugar andsea salt (3 to 1 ratio sugar to salt). Let stand2 hours. Remove as much of the sugar/saltrub as possible (the dryer the better) and letset another hour. Smoke until fish flakeseasily from skin, adding water soaked Alderwood chips every 30 minutes. Let cool untilyou can handle and remove fish from skin.

Mixing it up: Place smoked trout in foodprocessor after removing skin, rib andbackbones. Process until fish is finelychopped. In large bowl, mix horseradishsauce, sour cream, cream cheese, yogurt,toasted red pepper and lemon juice withelectric mixer. Beat well. Slowly, add fish tocream cheese mixture. Use more sour creamor yogurt to get the consistency you like.Serve on Wheat Thins baked chips orTownhouse Flatcrisp crackers. Serves 20easily.

Note: Alder wood can be found throughStotlar Lumber Company in Johnston City.

RRAAYY AANNDD SSHHAARROONN JJOOHHNNSSOONNMMAARRIIOONN



1 package (10 ounces) fresh babyspinach

3/4 cup Craisins2 green onions, sliced1 teaspoon dried minced onion3/4 teaspoon poppy seeds1/8 teaspoon paprika1/4 cup sugar2 tablespoons cider vinegar2 tablespoons white wine

vinegar1/8 cup vegetable oil1/8 cup olive oil3/4 cup sliced almonds, toasted

In a large salad bowl, toss thespinach, Craisins and green onions. Ina small bowl, combine onion, poppyseeds, paprika and sugar. Whisk in thevinegars and oil. Drizzle over salad. Sprinklewith almonds and toss.

THE SOUTHERN

It’s rare for a salad to be the mosthighly sought-after item on a table. Butafter years of seeing that exact scenarioplay out, time and time again, ChristaPestka knew she had a winner.

“I’ve made it for probably six years. Itake it to all the potlucks, because that’sthe go-to meal that everybody loves,”Pestka said. “Believe it or not, it’s alwaysthe first thing gone, a salad.”

Judges also loved it at this year’sHoliday Recipe Contest. Pestka’sSpinach Salad with Poppyseed Dressingwon the title in the salad category.

Pestka said she thinks the salad wonnot just because of its taste,but also because of its looks.

“It’s a fantastic dish, andit’s pretty, too, with theCraisins,” she said. “I

can use it for some holidayevents, too, because it’s gotsome color. The familyloves it.”

And when Pestka talksabout her family likingsomething, that’s a largesample size. The Marionresident grew up as theyoungest of nine children, so cooking forthe family meant huge meals. To thisday, Pestka said, Thanksgiving get-togethers feature atleast 50 people.

This was Pestka’sfirst time entering theHoliday RecipeContest, somethingshe plans to doagain next year.

Spinach Salad with PoppyseedDressing

In the ssaallaadd categoryChrista Pestka wins with SpinachSalad with Poppyseed Dressing

Pestka

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Autumn Goddess Salad WithWarm Honey & Walnut Dressing2 big sweet potatoes, peeled and cut

into 1 inch pieces3 shallots, peeled and finely chopped1/2 teaspoon minced garlic2 tablespoons canola oil1/2 teaspoon salt1/4 teaspoon black pepper1 16-ounce bag of baby spinach6 slices of bacon, divided

Preheat oven to 400 degrees. Peel and cutpotatoes into one inch pieces. Then cut andfinely chop shallots. Gently toss both shallotsand potatoes in canola oil. Gently toss againwith a pinch of salt and pepper. Place onto anon-stick baking sheet and bake for 40 to 45minutes, or until tender. In a large servingbowl, add baby spinach or favorite greenleaves and sweet potatoes with shallots.Serve with warm honey walnut dressing. Maygarnish with extra bacon. Serves 6 to 8.

Warm Honey-Walnut Dressing:3 slices bacon, cut into pieces1/3 cup red wine vinegar3 tablespoons orange juice1/4 teaspoon orange zest3 tablespoons honey1/4 teaspoon saltpinch of black pepper1/4 cup chopped walnuts

In a medium skillet, cook bacon until crisp.Remove and drain on paper towels. Reserve atablespoon of bacon grease. Using sameskillet, add bacon grease, red vinegar,walnuts, orange juice, honey, salt and pepper.Heat thoroughly and stir in bacon pieces.Drizzle over sweet potato salad. Yield: 1/2cup.


Bacon Apple and Spinach Deluxe8 cups spinach, rinsed and torn into pieces1/4 cups sliced almonds1 red delicious apple , chopped5 slices bacon1/2 cup chopped onionsalt and pepper to taste

Dressing:1/4 cup vegetable oil3 tablespoons vinegar1 tablespoon sugar1/2 teaspoon prepared mustard

Combine dressing ingredients in a jar.Shake well to mix. Refrigerate. Cook baconuntil crisp, drain on paper towel, reservingone tablespoon to lightly brown almonds.Combine all ingredients and toss withdressing.


Baked Cranberry Sauce1 pound fresh or frozen cranberries,

thawed1 1/2 cups chopped pecans1 cup flaked coconut1 cup orange marmalade3/4 cup sugar1/2 cup water

In a large bowl, combine all ingredients.Pour into a greased 11 x 7-inch baking dish.

Bake, uncovered at 350 degrees for 25 to30 minutes or until cranberries are tender.Serve warm or cold. Refrigerate leftovers.Yield: 10 servings.

DDAAVVIIDD LLOOGGSSDDOONNPPIINNCCKKNNEEYYVVIILLLLEE

Cranberry Salad2 small boxes of flavored gelatin —

one strawberry, one lemon2 cups boiling water1 small can crushed pineapples, don’t drain 1 package chopped fresh cranberries2 1/2 cups sugar1 cup chopped celery

Empty 2 boxes of gelatin into heat proofbowl. Add boiling water. Dissolve gelatin. Addsugar and mix. Add the remaining ingredientsuntil thoroughly mixed. Pour mixture into 9 x 12-inch baking dish. Refrigerate overnight.

DDAARRLLEENNEE SSMMIITTHHMMAARRIIOONN

Dorothy’s Cranberry Salad1 can whole cranberry sauce1 cup crushed pineapple1 cup sour cream4 ounces cream cheese (soft)2 cups Mini Marshmallows1/2 cup chopped pecans1/2 cup chopped celery8 ounces Cool Whip1 package Strawberry, Cherry

or Cranberry Jell-O

Stir pineapple and Jell-O together. Addcranberry sauce, sour cream and mix verywell. Then add celery, pecans andmarshmallows. Fold in Cool Whip. Refrigeratefor a while before serving.


Salad Dressing2/3 cup olive oil1/3 cup wine vinegar1 teaspoon salt1/4 teaspoon pepper2/3 cup parmesan cheese

Mix. Pour over green salad.VVEERRAA JJEEAANN MMUUEELLLLEERR

MMUURRPPHHYYSSBBOORROO

Five Layer SaladLettuce (small head)Spinach leaves1 small box frozen peasMayonnaise5 slices of bacon, cooked, drained and

crumbled 1 envelope Italian dressing mix (use 3/4)

Place in a deep glass bowl if bowl has atapered bottom it is better (glass mixing bowlwith plastic lid is great). Wash and cut upsmall head of lettuce and place in bowl. Add alayer of washed/drained fresh spinach leaves.Add layer (1 small box) frozen peas, spread alayer of Mayo over the peas to cover. Add fiveslices bacon, cooked/ drained/crumbled andsprinkle the Italian dressing dry mix over this.Cover and refrigerate. Toss and then serveimmediately.

RREEBBEECCCCAA MMAALLOONNEETTHHOOMMPPSSOONNVVIILLLLEE

Mystery Salad1 21-ounce can cherry pie filling1 15-ounce can mandarin oranges, drained1 can Eagle Brand condensed milk1 20-ounce can tidbits, drained1 cup miniature marshmallows1 8-ounce tub whipped topping, thawed1/4 to 1/2 cup chopped pecans or walnuts

Mix all ingredients together and chill.MMAARRIIEETTTTAA BBRRIIDDDDIICCKK

EELLDDOORRAADDOO

Sunshine Potato Salad8 hard boiled eggs3 quarts cold boiled potatoes, cubed1 cup chopped celery1 cup chopped onion1 cup grated carrots2 cups salad dressing1 cup sour cream1/4 cup prepared mustard1/4 cup sugar1 tablespoon salt1/4 cup vinegar

Mix all ingredients. Refrigerate for twohours before serving.

VVEERRAA JJEEAANN MMUUEELLLLEERRMMUURRPPHHYYSSBBOORROO

1/3 cup whole milk ricotta cheese2 tablespoons plus 1/3 cup whipping

cream3 tablespoons powdered sugarPinch ground cinnamon12 ounces fresh strawberries, hulled

and quartered (about 2 1/2 cups)1/2 pint fresh raspberries

(about 1 1/4 cups)1 tablespoon sugar1 tablespoon fresh lemon juice2 kiwi, peeled and cut into 1/2-inch

pieces3 tablespoons sliced almonds, toasted

Stir the ricotta and 2 tablespoons ofcream in a medium bowl to blend. Using anelectric mixer, beat the remaining 1/3 cupof cream, powdered sugar and cinnamon ina large bowl until semi-firm peaks. Fold thericotta mixture into the whipped cream.Cover and chill at least 30 minutes tostiffen. Can be prepared up to four hoursahead.

Toss the berries, sugar and lemon juice ina medium bowl to combine. Let standabout 15 minutes, stirring occasionally to letjuices develop. Add kiwi.

Spoon the fruit mixture into serving dishor dishes. Top with the cannoli cream.Sprinkle with the almonds. Serve.


Fruit Salad with Cannoli Cream




Beer Bread2 cups self-rising flour2 tablespoons sugar1/2 teaspoon salt (optional)1 cup beer1/4 cup margarine, melted

Preheat oven to 425 degrees. Grease sixone-cup loaf pans. Combine flour, sugar andsalt. Add beer and butter. Stir until combined.Spoon evenly into pans. Bake 20 to 25minutes, until edges are golden. Unmold andcool on rack.


Beer Rolls4 cups Bisquick4 tablespoons sugar1 12-ounce can beer, room temperature

Place mixture in greased muffin pan, eachcup 1/2 full. Let rise for 20 minutes. Bake 350degrees for 30 minutes or until brown.


Easy Refrigerator Rolls2 cups warm water2 packages yeast1/2 cup sugar2 teaspoons salt1/4 cup shortening1 egg6 1/2 to 7 cups flour

Mix water and yeast in large mixing bowl.Add sugar, salt, egg and shortening. Mix wellwith mixer. Add flour to mixture. Mix well. Usedough hooks for the last 2 cups of flour. Mixwith dough hooks until no longer sticky. Putdough in bowl sprayed with non-stick cookingspray. Cover with plastic wrap that has beensprayed with non-stick cooking spray. Put inrefrigerator to rise overnight. The nextmorning, shape into rolls. Place in greased 13 x 9-inch pan. Let rise. Bake at 400 degreesfor 10 to 12 minutes.

SSHHEERRYYLL DDIIEETTZZDDEESSOOTTOO

Breakfast Cream Scones2 cups all purpose flour1/3 cup sugar1 tablespoon baking powder1/2 teaspoon salt1/2 cup dried or 1/3 cup fresh, chopped

strawberries, optional1 1/4 cup heavy cream, plus extra

Preheat oven to 425 degrees. Mix in a largebowl with a rubber spatula, fork, or woodenspoon all of the ingredients until justmoistened. Gather dough into a ball andknead it against the sides and bottom of thebowl 5 to 10 times, pressing loose pieces untilall adheres and bowl is fairly clean.

Transfer to a lightly floured surface and patdough into an 8-inch disk about 3/4-inchesthick. Cut into 8 to 10 wedges and place atleast 1/2 inch apart. They rise and spread.Brush with 2 to 3 teaspoons cream.

Sprinkle with cinnamon sugar, if desired.Bake 12 to 15 minutes. Tops and bottoms willbe golden.


Giant Cinnamon Crumb Muffins1 cup whole wheat flour2/3 cups all purpose flour2 tablespoons of baking soda1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground clove1/2 cup of packed brown sugar1 cup of low fat cottage cheese

(or mashed banana optional)1/2 cup apple sauce1/2 cup of milk1/2 cup of chopped walnuts (optional)1/2 cup raisins (optional)

Preheat oven to 325 degrees. Grease orspray large 6-count muffin pan. Combineflours, baking soda, cinnamon, nutmeg, cloveand brown sugar and set aside. In blender orfood processor, cream cottage cheese untilsmooth. Add apple sauce and milk to cottagecheese and blend. In a large bowl, combinecottage cheese mixture with dry ingredientsStir until mixed. Fold in walnuts. Pour batterinto prepared muffin pan (1/2 full). Bake 20to 30 minutes until brown and toothpickcomes out clean.

Crumb topping:1/2 stick melted butter1/2 cup brown sugar1 teaspoon cinnamon

In a medium size bowl combine dryingredients, melt butter in a separate bowl.Remove baked muffins from pan, and whilestill warm dip tops of them into melted butterand then roll in crumb mixture to form thecrumb topping.

CCHHRRIISSTTIINNEE SSTTEEAARRNNSSCCAARRBBOONNDDAALLEE

Crazy About Cranberry Bread2 cups all-purpose flour1 cup sugar1 1/2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon baking soda1/3 cup butter1 egg, slightly beaten1 teaspoon orange peel, finely shredded2/3 cup orange juice1 1/2 cups cranberries, halved

(thawed, if frozen)1 cup coarsely chopped walnuts

Glaze:2 tablespoons melted butter1 tablespoon sugar

Preheat oven to 350 degrees. Lightlygrease 9 x 5 x 3-inch pan, set aside. In a largebowl, stir together flour, sugar, bakingpowder, salt and baking soda. Cut in butter tocoarse crumbs. In small bowl, combine egg,orange peel and orange juice. Add to flourmixture, stir until moistened. Fold in berriesand nuts. Spoon into pan. Bake 60 to 70minutes. Cool in pan on wire rack. Add glaze.Wrap and store overnight before slicing.

HHEELLEENN NNAAPPIIEERRPPIINNCCKKNNEEYYVVIILLLLEE

Marshmallow Pecan Sticky Crescent Rolls1/4 cup sugar1 teaspoon ground

cinnamon16 large

marshmallows3 tablespoons

melted butter2 8-ounce cans

refrigerated crescentrolls

1 cup powderedsugar

1/4 teaspoon vanillaextract

2 tablespoons whipping cream1/4 cup candied pecans, chopped

Preheat oven to 375 degrees. In a smallbowl, combine sugar and cinnamon together.Dip marshmallows into melted butter and rollin cinnamon mixture. Separate crescent rollsinto 16 triangles. Wrap one marshmallow at atime to one triangle, pinching edges to seal.Repeat with remaining marshmallows andtriangles. Place each roll into a lightlybuttered muffin pan cup. Bake for 10 to 15minutes, or until golden brown. In a smallbowl, stir together powdered sugar, whippingcream and vanilla extract. Smooth to glaze.Drizzle over warm rolls and sprinkle withcandied pecans. Yield: 16 rolls.


wins the bbrreeaadd categoryDDrreeaamm CCooffffeeee CCaakkee

and theTHE SOUTHERN

The morning of the Holiday RecipeContest, Beth Mandrell left herMulkeytown house full — but nothungry.

After hosting a wiener roast the nightbefore, Mandrell made breakfast thefollowing morning for roughly 20people. The star of that meal was acoffee cake that was a definite hit. It wasso good that Mandrell had to keeppeople away from the second cake shemade, this one for the recipe contest.

“I had baked another coffee cake forall of them, and then I baked this oneand it was sitting there, and I was like,‘Don’t touch that coffee cake!’ Mom wasbeing pretty insistent,” she said.

Turns out, her insistence was worth it.Mandrell’s coffee cake — known as the

Dream Coffee Cake — not only won thebread category, but was also goodenough to earn Mandrell the contest’soverall championship.

It’s a familiar and popular recipe forMandrell, so she said winning the breadcategory wasn’t a surprise. But walkingaway with the grand prize did take heraback.

“It is a very moist coffee cake, and it’sso easy, that’s what I like about it,” shesaid. “Very few ingredients, but verygood ingredients.

Mandrell had entered the contestmany times, and one time won acategory for microwaveable dishes. Butthis was her first time walking awaywith the top prize.

For her efforts, Mandrell walked awaywith the honor of being named winner,and with a new KitchenAid mixer. Forher main baking passion, that’s a prizethat will come in awful handy.

“I’ve been a cake baker for 33 years.It’s something I really enjoy doing,”Mandrell said. “I’m loving it.”

See the recipe on PPaaggee 88

GGrraanndd PPrriizzee

ART SERVICES

Marshmallow PecanSticky CrescentRolls


Oaten Bread1 cup quick oats2 cups all-purpose flour2 1/2 teaspoons baking powder1/2 teaspoon baking soda1 1 /4 teaspoons salt1/2 cup sugar1 1/4 cup buttermilk or sour milk2 tablespoons vegetable oil1 cup cooked prunes, drained

(cut 3 prunes in half, dice remainder)1/2 cup chopped pecans,

plus 5 pecan halves

Preheat oven to 350 degrees. Spray a 9 x 5x 3-inch bread pan with vegetable oil.Measure and combine the first 6 ingredientsin a medium sized mixing bowl. Measure andcombine buttermilk and vegetable oil, stirinto flour mixture just enough to moisten.Add all diced prunes and chopped nuts. Putin bread pan. Place the prune and wholepecan halves on top. Bake 45 to 50 minutesin preheated oven. Remove from oven and letcool 5 minutes. Remove to cooling rack tocool before cutting. Store in coveredcontainer. May be frozen up to 3 months.

AALLMMAA HHIICCKKSSMMUURRPPHHYYSSBBOORROO

Pumpkin-Raisin-Nut-Spice Bread2 cups whole wheat flour1 1/2 cups old-fashioned oats1 cup sugar3/4 cup honey1 1/2 teaspoons salt2 teaspoons baking soda1 1/2 teaspoons cinnamon1 teaspoon nutmeg1/2 teaspoon cloves1 cup vegetable oil

1 baked and mashed pie pumpkin (or 1 can pumpkin)

4 eggs1 cup walnuts, chopped1 cup raisins

Grease and flour 2 loaf pans, or line 2muffin tins with papers, or prepare 1 loaf panand 1 muffin tin.

In a large mixing bowl, combine flour,sugar, salt, baking soda and spices. In aseparate bowl, stir together the pumpkin and

oil. Beat eggs into pumpkin mixture, one at atime, beating well after each addition.

Make a well in the center of the flourmixture; add pumpkin mixture. Stir just untildry ingredients are moistened. Pour batterinto prepared pans.

Bake at 350 degrees for 1 hour for bread,40 minutes for muffins, or until inserted knifecomes out clean.

SSUUEE LLIIEEMMEERRCCAARRBBOONNDDAALLEE

Dream Coffee Cake1 package caramel cake mix1 cup vegetable oil4 eggs1 cup sour cream

Preheat oven to 350 degrees. Use a 9 x 13 inch baking pan,greased. Combine cake mix, vegetable oil, eggs and sour cream in alarge bowl. Beat two minutes with a mixer at low speed. Mix sugar, cinnamon andnuts in a bowl. Spread half the batter in pan. Sprinkle half the topping mixture ontop. Repeat with remaining batter and topping mixture. Bake 40 minutes. Serves 20.

I found this recipe in the American Profile magazine several years ago and it hasbecome a favorite. I usually have the ingredients on hand and its quick to make. Imade it using different flavors of cake mix and our family decided that they liked thecaramel flavored the best. It works great for a breakfast, brunch or tea.

STEV

E JA

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TH

E SO

UTH

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Topping:3/4 cup brown sugar1 tablespoon cinnamon1 cup walnuts (optional)

Mandrell


THE SOUTHERN

For 11-year-old Hayden Smith of Jonesboro, cooking is a family thing.Whether it’s joining his parents in the kitchen or coming up with recipes, Smith

usually isn’t alone in the kitchen. But he clearly has some talent.Smith won the young cooks category of the Holiday Recipe Contest with his

Artichoke Dip. Smith beat out a pair of other youngsters with his recipe, although hedid receive a little bit of assistance.

“My mom kind of helped me,” with the recipe, Smith said.Smith’s creamy dip, topped with cheese, was the only savory entry in the young

cooks category. But it was plenty good enough to beat out the other, sweeter options.The 11-year-old said he got started cooking by helping his parents in the kitchen,

an activity in which he enjoys participating.As for the dip itself, Smith didn’t pinpoint the exact details he enjoyed about it. He

simply knew it tasted good.“I’m not sure,” he said. “I just kind of like it.”

Hayden Smith wins the yyoouunngg ccooookkss

category


Hawaiian Nut Bread2 3/4 cups flour2 cups sugar1 cup oil1 cup nuts, chopped1/2 cup coconut1 teaspoon baking soda1 teaspoon salt3 eggs, well beaten1 teaspoon vanilla1 8-ounce can crushed pineapple with juice2 bananas, mashed

Sift dry ingredients together. Add rest ofmaterial and blend gently until mixed well. Bakeat 350 degrees for 45 minutes.

DDOOLLOORREESS MMIIKKAALLAAUUSSKKIISSCCHHRRIISSTTOOPPHHEERR

Light As Foam Rolls1 package dry yeast1/4 cup warm water1 teaspoon sugar1/3 cup oil1 1/2 teaspoon salt1/4 cup sugar1 cup warm milk (about 120 degrees)3 1/4 cups all-purpose flour

Dissolve yeast in warm water in a small bowl.Add 1 teaspoon sugar and mix. Let stand untilyeast is dissolved (about 5 minutes). Put oil,salt, and 1/4 cup sugar in a large bowl. Addwarm milk. Mix well. Add yeast, mix. Add flour,gradually beating thoroughly after eachaddition. Beat until mixture is smooth. Coverand let rise until light (about 1 1/2 hours).Spoon mixture into muffin pans, filling them 1/2full. Let rise (about 20 minutes). Bake in hotoven about 20 minutes. Yield: 22 rolls.

JJOOYYCCEE RRIILLEEYYKKAARRNNAAKK

Sausage Bread1 loaf frozen bread dough, thawed1 pound sausage2 tablespoons chopped onionDash of garlic powderDash of oregano1 egg1 egg, separated1/4 cup parmesan cheese1/2 pound mozzarella cheese, shredded

Let bread dough rise on greased cookie sheet.Brown sausage, garlic powder, oregano in skillet,stirring until done. Drain. Add 1 egg and 1 eggyolk, parmesan cheese and mozzarella cheese.Mix well. Roll dough to flatten. Spread sausagemixture over dough and roll in a jelly rollfashion. Seal the edges and fold the ends of thedough under. Place seam side down on bakingsheet. Brush with beaten egg white. Bake at 350degrees for 20 to 25 minutes.

LLIINNDDAA YYOOUUNNGGJJOONNHHSSTTOONN CCIITTYY

Sour Dough Bread1 package dry yeast2 cups warm water1/2 cup instant potato flakes1/2 cup sugar2 teaspoons salt

Dissolve yeast in 1/2 cup warmwater, add rest of ingredients,including the other 1 1/2 cups orwarm water. Mix well. Place startedin glass jar with plastic lid. Keep atroom temperature for 24 hours, thenrefrigerate for 3 to 5 days beforeusing to make bread.

To feed starter:1-1 1/2 cups starter3/4 cup sugar1 cup warm water3 tablespoons instant potato

flakes

Mix all of this in your quart jar,stirring until sugar is dissolved.Always stir with plastic or woodenspoon. Let starter set out all day.

To Make Dough:6 cups bread flour1/3 cup sugar1 teaspoon salt1/2 cup oil1 1/2 cups sour dough starter1 cup warm water

After your starter has sit out allday, that evening mix up your dough.Mix up dough in a gallon glass orplastic container. Spray containerwith non-stick spray. Mix allingredients together, cover with lidor plastic wrap and let sit in warmplace overnight so dough will rise.Then the next morning you’re readyto make what you want includingbread, sticky rolls, coffee cake,cinnamon rolls, etc. Always spraypan with non-stick spray so it won’tstick in your pans.

To make bread: Divide dough into3 equal parts and place in greasedbread pans. Kind of stretch yourdough to form a loaf in your pan.Cover pans of dough with dishtowelto keep warm. Let bread rise all dayand you’re ready to bake it forsupper. Bake at 350 degrees for 35minutes. Remove from pans andplace on rack to cool. Store in plasticbags, close with ties. You can alsomade dinner rolls by pinching offballs of dough and placing them in 9x 13-inch pans.

MMAARRIIEETTTTAA BBRRIIDDDDIICCKKEELLDDOORRAADDOO

Ben’s Macaroon Chocolate Cookie Bars1 8-ounce can refrigerated crescent rolls1 1/2 cups lightly toasted coconut flakes1 14-ounce can sweetened condensed milk1/2 teaspoon vanilla extract1/4 teaspoon almond extract1 1/2 cups semi-sweet chocolate chips1 tablespoon creamy peanut butter1 tablespoon honey1/2 cup sliced and toasted almonds

Preheat oven to 375 degrees. Butter a 13 x9-inch baking pan. Unroll crescent dough intotwo long triangles. Place in buttered pan.Press over bottom and leave 1/2 inch sidesup to form a crust. Sprinkle toasted coconutsover crust, set aside. In a small bowl, combineand stir sweetened milk, vanilla and almondextracts. Pour over coconut and bake for 15 to 20 minutes, or until golden brown. Letcool and set aside. In a small saucepan overlow heat melt chocolate chips. Stir in peanutbutter and honey. Stir well. Take off heat andspread over coconut bars, then add toastedalmonds. Refrigerate for 30 minutes. Cut intobars. Makes 36 bars.

BBEENN SSMMIITTHHJJOONNEESSBBOORROO

Chocolate Ganache Cupcakes1/4 pound butter1 cup sugar4 eggs1 16 ounce can chocolate1 tablespoon vanilla1 cup flour (sifted)2 tablespoons instant coffee

Ganache Frosting:8 ounces chocolate chips1/2 cup heavy cream1/2 teaspoon instant coffee

Cream butter and sugar, then add eggs,chocolate, vanilla, flour and coffee. Mix well.Place cupcake liners into pan and pour batterinto liners. Bake at 325 degrees for 30minutes.

While cupcakes are cooling, mix thechocolate chips, cream and instant coffee.Dip cupcakes in Ganache.

HHAANNNNAAHH EEPPPPLLIINNPPIINNCCKKNNEEYYVVIILLLLEE

3 cans (14.5 ounce size) whole green beans, drained1 pound bacon, slices cut in half1/2 cup butter, melted1 cup brown sugar1 teaspoon garlic salt

Preheat oven to 350 degrees. Grease a 9 x 13-inch baking dish.Wrap 8 to 10 green beans with half of a slice of bacon and place in prepared dish.

Repeat, using all the green beans and bacon.Combine melted butter with brown sugar. Pour evenly over green bean bundles and

sprinkle with garlic salt.Cover with foil and bake for 45 minutes or until bacon is cooked.

Sweet Green Bean Bundles

Logsdon

Broccoli Casserole2 pounds frozen broccoli2 cups instant rice1 onion, diced (sauté in 1 stick butter)1 pound Velveeta2 cans Cream of Broccoli soup1 cup milkSalt and pepper, to taste

Cook broccoli until tender. Melt cheese in milkin microwave. Stir all together and add more milkif needed. Pour in greased 9 x 13-inch dish. Bakeat 350 degrees for 30 minutes or until brown. Topwith crushed Ritz Crackers and butter if desired.


Corn Pudding1 can whole corn1 can creamed corn1 stick butter1 cup sour cream1 box Jiffy mix

Mix all and bake at 350 degrees for one hour.VVEERRAA JJEEAANN MMUUEELLLLEERR

MMUURRPPHHYYSSBBOORROO

Broccoli Casserole1 large (family size) package of frozen broccoli,

steamed1 8-ounce package Philadelphia Cream Cheese

For the white sauce:2 cups milk3 tablespoons butter4 tablespoons flour1 teaspoon salt1 sleeve of Ritz Crackers, crushedButter for dot top of crackers

Steam broccoli, place in a casserole dish.Crumble an 8 ounce package of cream cheeseover broccoli. Use the ingredients listed for thewhite sauce, pour white sauce over broccoli,cream cheese. Crush crackers over the top of thewhite sauce, dot with butter.

Bake at 350 degrees for 25 to 30 minutes.MMAARRSSHHAA BBUUNNDDYY

CCAARRTTEERRVVIILLLLEE


Baked Beans Surprise3 cans pork and beans2 tablespoons chopped onions1/4 cup brown sugar1/4 cup ketchup4 strips bacon, fried crisp and

crumbled3/4 cup ginger snaps, crushed

(14 to 15 cookies)

Mix above ingredients. Pour in lightlygreased casserole. Bake at 375 degreesfor 30 minutes.


Carrot Casserole2 15-ounce cans carrots3/4 stick margarine8-ounce block cheese spread

(Velveeta type)1/2 cup ground crackers

(Townhouse style)2 tablespoons of margarine

David Logsdonwins the ssiiddeeddiisshheess categoryTHE SOUTHERN

David Logsdon had two recipes submittedfor the Holiday Recipe Contest. But it was afortuitous comment by his daughter that ledto a winning recipe being submitted.

When Logsdon’s daughter came home fromcollege, she was told by her father about thecontest and the recipes which Logsdon hadsubmitted. But Logsdon’s daughter had anidea for another recipe which she stronglyfelt needed to be part of the contest.

“She said, ‘You need to do the green beanbundles,’” Logsdon said. “So the last day Icould enter for the contest, I submitted it.”

It turned out to be a good decision, asLogsdon’s Sweet Green Bean Bundles won theside dishes category. Ironically, it was alsoLogsdon’s family who first let him know thedish was a winner.

“I make it about once a year, for Christmas,usually,” he said. “My kids never liked greenbeans, and they keep asking for them now.”

This was Logsdon’s first year entering thecontest. He said he began cooking when hegot out of college and was suddenly living onhis own, so cooking became a necessity.

2 6-ounce packages frozen babyspinach, thawed and chopped

1 tablespoon butter1 8-ounce package cream cheese,

softened1/2 cup sour cream, softened1 teaspoon minced garlic1 14-ounce can artichoke hearts,

drained and chopped1/4 cup mayonaisse1 cup shredded mozzarella

cheese, dividedBaked pita chips (optional)

Preheat oven to350 degrees.Microwave spinachin a largemicrowave-safebowl at high forthree minutes, oruntil spinach wilts.Drain spinach well,pressing between paper towels, setaside. In a medium skillet overmedium heat, melt butter. Addcream cheese and garlic. Cook fourminutes, stirring constantly. Fold inspinach, artichokes, sour creamand cheese. Stir until cheese hasmelted. Pour into a buttered quartshallow baking dish. Sprinkleremaining cheese on top of spinachmixture. Bake for 15 to 18 minutes,until hot and bubbly. Serve withbaked pita chips. Makes 11servings.

HHAAYYDDEENN SSMMIITTHH,, AAGGEE 1111JJOONNEESSBBOORROO

Artichoke DipSTEVE JAHNKE / THE SOUTHERN

Page 1100 Friday, November 18, 2011 The Southern Illinoisan Holiday Cookbook

Smith

THE SOUTHERN

A recent transplant to Southern Illinois, Barb Kittell turned to another newspaper fora victory at The Southern Illinoisan’s Holiday Recipe Contest.

Kittell, who moved to Chester three years ago, took a recipe she first found in a centralIllinois newspaper several decades ago and turned it into a contest victor. The recipe,Simply Elegant Steak and Rice, was voted the winner in the entrées category.

“What’s nice about it is it can be made ahead of time and stored and then reheated, soit doesn’t have to be,” Kittell said.

It’s also a tried-and-true recipe for Kittell. She said it is a standard recipe she submitswhen asked to contribute to a charity cookbook, and it’s a meal her husband asks for ashis birthday approaches.

Still, it could be considered somewhat of a surprise that Kittell won for entrées, andnot for another category. She is most well-known for her cookies, many of which shesells.

“I’m the cookie lady,” she said. “I even submitted cookie recipes. But I don’t submitthe ones I sell — I need to keep those under wraps.”

Kittell said she had followed the recipe contest sincemoving to Chester, and saved the cookbooks, but this washer first year participating in the contest.


Preheat oven to 325 degrees.Melt margarine and cheese add to

drained carrots. Pour into 8 x 8-inchsquare glass dish or any size you have.

Crush the crackers. Add 2 tablespoonsmelted margarine to them. Sprinkle on topof carrots in glass dish.

Bake 20 minutes.RREEBBEECCCCAA MMAALLOONNEE

TTHHOOMMPPSSOONNVVIILLLLEE

Country Potatoes6 cups sweet onions, chopped1/2 cup olive oil1/3 cup plus 1/2 cup butter, cubed,

divided1 tablespoon sugar4 pounds potatoes, peeled and cubed4 cans (14 1/2-ounce each) chicken

broth3 cups sour cream, divided1 cup heavy whipping cream4 eggs, beaten1 teaspoon dill week

In a large skillet, sauté onions in oil and1/3 cup butter until softened. Stir in sugar.Reduce heat to medium-low. Cook, stirringoccasionally, for 40 minutes or until deepgolden brown. Meanwhile, place potatoesin a large saucepan and cover with broth.Bring to a boil. Reduce heat. Cover andcook for 15 to 20 minutes or until tender.Drain potatoes; transfer to a large bowl.Add 1 cup sour cream, the whippingcream, eggs, dill and remaining butter.Beat until whipped. Spread half of thepotatoes into a greased 13 x 9-inch bakingdish. Layer with onions and remainingpotatoes. Gently spread remaining sourcream over the top. Bake, uncovered, at350 degrees for 30 to 35 minutes. Yield:12 servings.

DDIIXXIIEE TTEERRRRYYGGAARREEVVIILLLLEE

Fried Green Onion Vermicelli1 pound vermicelli3 to 4 bunches green onions4 tablespoons extra virgin olive oilPepperGarlic salt

Cook vermicelli noodles according topackage directions. Do not overcook. Theyshould be al dente. In a large pan heat theolive oil on medium heat. Cut green onionsin 1 inch to 1 1/2 inch pieces diagonally.Fry until limp. Add vermicelli to the olive oilgreen onion mixture. Reduce heat to low.Add pepper and garlic salt to taste. Mixwell. Put a heavy pan on top of thenoodles. Cook 15 to 20 minutes stirringevery 5 minutes.

JJUULLIIEE SSAAAAVVEEDDRRAAJJOOHHNNSSTTOONN CCIITTYY

Loshen Kugel (Noodle Pudding)16 ounce package wide egg noodles,

cooked and drained3 eggs, beaten16-ounces cottage cheese

(small curd and full fat is best)1 apple, skinned and diced1 cup raisins2 tablespoons butter, melted1/2 cup sugar

(can substitute honey)1 teaspoon vanilla1 tablespoon cinnamon

Set aside the noodles and thecinnamon. In a large bowl, mix all of theother ingredients. Then add the noodlesand mix well. Pour into a casserole dish.Sprinkle cinnamon on top. Bake uncoveredat 325 degrees for 40 minutes.

SSUUEE LLIIEEMMEERRCCAARRBBOONNDDAALLEE

Pepper Jack Mac2 cups uncooked elbow macaroni1/4 cup butter, cubed1/4 cup flour1/2 teaspoon salt1/2 teaspoon ground mustard1/2 teaspoon pepper1/2 teaspoon Worcestershire sauce1 1/2 cups milk1/2 cup heavy whipping cream3 cups shredded pepper jack cheese1 8-ounce package cream cheese,

cubed1 cup shredded sharp cheddar cheese1/2 cup shredded asiago cheese

Topping:3/4 cup panko (Japanese)

bread crumbs4 bacon strips, cooked

and crumbled1/4 cup grated parmesan cheese1 cup cheddar French-fried onions,

crushed (optional)

Cook macaroni according to packagedirections, drain and set aside. In a largesaucepan, melt butter. Stir in the flour,salt, mustard, pepper and Worcestershiresauce until smooth, gradually add milkand heavy whipping cream.

Bring to a boil. Cook and stir for oneminute or until thickened. Stir in cheesesuntil melted. Stir macaroni into cheesemixture.

Transfer to a greased 2-quart bakingdish. Sprinkle with bread crumbs, bacon,parmesan cheese and onions. Bakeuncovered at 350 degrees for 20 to 25minutes, or until bubbly and golden brown.Serves 6.


eennttrrééeess categoryBarb Kittell wins in the


Cabbage Patch Stew1 pound ground chuck2 medium onions, thinly sliced1 cup shredded cabage1/2 cup diced celery1 can red kidney beans, rinsed

and drained1 cup chopped tomatoes

(canned)1 teaspoon salt1 dash black pepper2 cups hot mashed potatoes

In large skillet that has beensprayed with cooking spraybrown ground chuck till nolonger pink, add onions,cabbage and celery and cook tilllightly browned. Add water tocover and simmer for 5minutes. Then add beans,tomatoes and seasonings. Cookfor 15 to 25 minutes. Serve in bowlstopped with spoonfuls of hotmashed potatoes.


Chipotle Honey GrilledChicken6 boneless, skinless chicken

breasts1 can Chipotle Peppers in

Adobo Sauce, peppersslightly chopped

1/2 cup honey1/3 cup cilantro, chopped

(extra for garnish)

Pound the chicken breast to auniform thickness. Don’t skipthis step. They cook quicker,and they even look moreappetizing. I put the breasts in agallon baggie and pound with ameat mallet.

Combine the peppers withmost of the sauce, the honeyand cilantro in a large baggie orbowl. Add chicken breasts andmix together. Marinate in thefridge for an hour.

Grill over a medium hot grillpan (or over the outside grill)turning and basting as it cooksthrough. Sprinkle with a garnishof remaining sauce and cilantro.Serve immediately.


BreakfastCasserole6 eggs, beaten1 pound pork sausage,

cooked and drained6 slices bread, cubed1/4 cup diced green

onion1/4 cup diced pepper1 teaspoon dry mustard

(optional)1/2 teaspoon salt1/2 teaspoon pepper2 cups milk1 1/2 cups cheddar

cheeseCheddar cheese for

topping

Line the bottom of a 9 x13-inch pan with the bread.Combine all otheringredients and pour overbread. Refrigerateovernight. Bake at 350degrees for 50 minutes.Top with grated cheese justbefore serving.

SSHHEERRRRYY RREEUUTTEERRPPIINNCCKKNNEEYYVVIILLLLEE

Friday, November 18, 2011 The Southern Illinoisan Holiday Cookbook

Creamy Chicken Pot Pie1 pound boneless, skinless chickesn

breasts, cut into bite size pieces2 cups frozen mixed vegetables, thawed1 10-ounce container savory garlic

cooking creme1 ready to use refrigerated pie crust,

1/2 of a 15-ounce package

Preheat oven to 400 degrees. Cook chickenin a non-stick skillet until lightly browned, 5to 6 minutes. Add vegetables. Cook 1 to 2minutes, or until heated through. Add 1/2teaspoon each salt and pepper. Stir incooking creme and spoon into pie crust.Cover with top crust that has several slits cutin it. Bake until golden brown, about 25 to 30minutes. Serves 8 to 10. Ham can besubstituted for the chicken.


Crockpot Chicken with Black Beans4-5 boneless chicken breasts1 15 1/2-ounce can black beans1 15-ounce can corn1 150ounce jar salsa, any kind1 8-ounce package cream cheese

Take 4 to 5 frozen boneless chicken breastsand put into crock pot. Add 1 can of blackbeans, drained, 1 jar of salsa, 1 can of corndrained. Keep in crock pot on high for about4 to 5 hours or until chicken is cooked. Add 1package of cream cheese and let sit for about1/2 hour to melt. Add optional seasonings ofgarlic and cumin.

MMEELLAANNIIEE SSHHAANNNNOONNWWEESSTT FFRRAANNKKFFOORRTT

Herbed Fish2 pounds cod or haddock fillets3 cups bread crumbs, finely crushed3/4 teaspoon marjoram3/4 teaspoon thyme1/2 teaspoon basil3/4 teaspoon sage3/4 teaspoon saltMilk

Preheat oven to 375 degrees. Addmarjoram, thyme, basil, sage and salt to thebread crumbs and set aside. Place foil in a 9 x13-inch baking pan and coat the foil with oliveoil. Dip fish in milk and coat with theseasoned bread crumbs. Arrange fish fillets inbaking pan. Sprinkle any remaining breadcrumbs over the fish and spray with anonstick cooking spray. Bake until fish isflaky; 20 to 30 minutes. Serves 4.

BBAARRBB KKIITTTTEELLLLCCHHEESSTTEERR

Louise’s Rigatoni1-1/2 pound ground lean beef1 teaspoon salt1/2 teaspoon black pepperSmall wedge of green pepper (optional)2 tablespoons chopped onion1 small can diced tomatoes1 tablespoon parsley flakes1 box of Rigatoni Pasta1 15-ounce can chili beans18-ounces canned tomato sauceDash of Tabasco Sauce

Cook the meat, salt and pepper, add greenpepper, onions and tomatoes until meat isbrowned; then drain off liquid. Cover andsimmer on low. Boil 6 cups water (1/4teaspoon salt and 1 teaspoon Olive Oil), addRigatoni. Cook until tender, drain. Stir inbeans, tomato sauce and a dash of Tabascosauce. Add the cooked meat mixture to thecooked Rigatoni mixture. Cover and simmer30 minutes.


Marty’s Philly Steak Wonder1 pound stew beef2 large onions1 package mozzarella cheese1 large potato

Brown meat in electric skillet with cookingoil. Add onions. Cut up after draining juicefrom beef. Cut up potatoes. Add mozzarellacheese, stir. Serve on warm hoagie bun. Addsalt and pepper, if desired.

MMAARRTTYY TTHHOORRNNTTOONNHHEERRRRIINN

Pierogi (Stuffed Dumplings)4 cups flour1/2 stick butter3 eggs1/2 cup water2 teaspoons salt

Cut the butter into flour until mixtureresembles fine meal. Next add eggs, salt andwater. Mix well. Put dough on to floured boardand knead until dough is smooth. Then putthe dough in a bowl, cover, and let set for 1/2hour.

Roll out dough onto pastry board (not toothin). Cut dough into squares and fill thecenters with your favorite filling. Moisten theedges and press firmly to seal. Drop eachdumpling into boiling water with 1 teaspoonoil. Cook for 5 minutes. The dumplings willfloat to the top of the boiling water whencooked. Drain and serve with melted butter.

DDAARRLLEENNEE SSMMIITTHHMMAARRIIOONN

Pumpkin Turkey Harvest Stew10-inch diameter pumpkin2 tablespoons all-purpose flour1 teaspoon salt1/2 teaspoon black pepper1/4 teaspoon ground ginger1/2 teaspoon pumpkin pie spice2 cups turkey, cut into cubes1 bay leaf2 tablespoons canola oil1 small red onion, chopped and diced2 medium carrots, peeled and sliced3/4 cup frozen green beans1 cup low sodium beef broth2 tablespoons freshly chopped parsley

(optional)2 tablespoons baked pumpkin seeds for

garnish(optional)

Preheat oven to 350 degrees. Slice top offpumpkin, reserve. Scoop out seeds andpieces, leaving 1-inch shell. Reserve 1 cuppumpkin pieces. In a medium bowl, combineflour, salt, pepper, ginger and pumpkin piespice. Add turkey cubes, toss to coat. In alarge skillet, add canola oil and brown turkeyfor 3 to 4 minutes. Add pumpkin pieces,onion, carrots and green beans. Bring to aboil and lower temperature, simmer 10minutes, stirring constantly. Spoon turkeymixture into pumpkin shell. Place pumpkintop on top of pumpkin shell. Place onto cakepan and pour an inch of boiling water aroundpumpkin. Bake for 1 1/4 hours. Cover withaluminum foil and bake for another 1 1/2hours. Let cool slightly, then ready to serve.May garnish with fresh chopped parsley andbaked pumpkin seeds. Enjoy!


Quick Company Quiche7 large eggs1 can of evaporated milk1 cup of shredded Swiss or Gruyere cheese1 pound of frozen chopped spinach, thawed

and thoroughly drained1/2 pound of cooked, crumbled bacon bits1/2 teaspoon black pepper1/2 teaspoon salt (optional)1/2 teaspoon ground garlic powder

(optional)A pinch of grated nutmeg (optional)

Preheat oven to 350 degrees. Butter orspray a 9-inch pie plate. Combine eggs, milkand cheese, add dry ingredients and addspinach. Pour into pie plate and bake 30 to45 minutes until browned and set in thecenter. Serves 6 to 8.


Shrimp and Cheese Grits5 cups water1 12-ounce can evaporated milk1 1/2 cups quick-cooking grits1 1/2 cups grated cheddar cheese

(about 5 ounces)5 scallions, white and green portions, thinly

sliced separatelysalt and pepper6 slices bacon, thinly sliced crosswise1 pound large shrimp, peeled and deveined

In a large saucepan, bring water andevaporated milk to a boil. Lower the heat tomedium-low, stir in grits. Partially cover andsimmer, stirring until just thickened (about 15 minutes). Remove from heat, stir in thecheese and 3/4 of the scallion greens.Season with salt and pepper, cover to keepwarm. While the grits are cooking, in a largeskillet, cook the bacon over medium-highheat until almost crisp (about 8 minutes).Season the shrimp with salt and pepper andstir into the pan along with the scallionwhites. Cook until the shrimp is pink (about 3 minutes). Pour grits into a large flat bowl.Place shrimp mixture on top and serve.


Stromboli1 loaf frozen bread dough,

thawed in refrigerator2 tablespoons parmesan cheese2 tablespoons olive oil1 egg yolk1 teaspoon parsley1/2 teaspoon oregano1/4 teaspoon black pepper2 cloves fresh garlic, minced2 cups shredded mozzarella cheese15 ounces pizza sauce

Preheat oven to 375 degrees. Roll outdough in a thin circle. Mix egg yolk, parsley,oregano, pepper, olive oil, garlic andparmesan cheese in small bowl. Spread thismixture over rolled out dough with pastrybrush. Sprinkle with your favorite pizzatoppings (vegetables, meats, etc.) andmozzarella cheese. Roll up like a jelly roll andplace on greased cookie sheet, with seamside down. Seal ends. Cut two small slits intop of dough. Bake in oven for 20-25 minutes.Slice and serve with warm pizza sauce.

SSHHEERRYYLL DDIIEETTZZDDEE SSOOTTOO

See more recipe atwwwwww..tthheessoouutthheerrnn..ccoomm//hhoolliiddaayyrreecciippeess

The Southern Illinoisan Holiday Cookbook Friday, November 18, 2011 Page 1133

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Pigs In The Orchard1 pound pork sausage1 16-ounce can fruit

cocktail1 tablespoon brown sugar1 tablespoon lemon juice1/2 teaspoon ginger1 1/2 teaspoons corn

starch1 tablespoon cold water4 slices toast, buttered

Shape sausage into eight1/2 inch thick finger-shaped patties. Brown inskillet. Drain. Add fruitcocktail, brown sugar,lemon juice and ginger.Cover and simmer 10minutes. Remove pattiesfrom skillet. Mix corn starchand water into smoothpaste. Add to fruit cocktailmixture, simmer until thick.Place two patties on eachtoast slice. Top with warmfruit sauce.


Simply Elegant Steak and Rice1 1/2 pounds beef round steak, tenderized

and boneless1 1/2 tablespoons vegetable oil2 large onions, cut in 1/4-inch slices

and separated into rings4-ounce can sliced mushrooms

(don’t drain)10 3/4-ounce condensed cream

of mushroom soup 1/2 cup wine (red or white)1/2 teaspoon garlic salt3 cups hot cooked rice

Cut steak into thin, shortstrips. In a large skillet, brownmeat in oil, using high heat.Add onions and sauté until tendercrisp and golden. In a separate bowl,blend together soup, wine, mushrooms,liquid from mushrooms and garlic salt.Pour the mixture over the browned steakand onions. Reduce heat, cover and simmerfor 1 hour or until steak is tender (or cover andbake at 350 degrees), stirring occasionally. As needed, add water to keep the mixture fromsticking. Serve over beds of fluffy rice. Makes 6 servings.


Kittell

White Chicken Chili2-4 cans of already

prepared navy beans.(Dried beans add to preptime.)

1 large onion, chopped1 stick unsalted butter1/4 cup all-purpose flour3/4 cup chicken broth2 cups half-and-half1 teaspoon Tabasco

(optional)1 1/2 teaspoons chili

powder 1 teaspoon ground cumin

(adjust to change taste)1/2 teaspoon salt,

or to taste1/2 teaspoon white pepper,

or to taste2 4-ounce cans whole mild

green chilies, drained andchopped

5 boneless skinless chickenbreast halves (about 2 pounds), cooked and cutinto 1/2-inch pieces

1 1/2 cups grated Monterey Jack(about 6-ounces)

1/2 cup sour cream

(If using dried beans, youmust soak the beansovernight and then boil for an

hour before preparing thechili, then drain in acolander.)

In a skillet, cook onion in 2tablespoons butter overmoderate heat until softened.

In a large pot, meltremaining 6 tablespoonsbutter over low heat andwhisk in flour. Cook roux,whisking constantly, 3minutes. Stir in onion andgradually add broth and half-and-half, whisking constantly.Bring mixture to a boil andsimmer, stirring occasionally,5 minutes, or until thickened.Stir in Tabasco, chili powder,cumin, salt and white pepper.Add beans, chilies, chickenand Monterey Jack and cookmixture over medium/lowheat for about 20 minutes.Stir occasionally. Minutesbefore serving, stir sourcream into chili.

Top with extra shreddedcheese and crackers if youchoose. Sprinkle extra chilipowder on top of theshredded cheese in theindividual bowls to add apretty pop of color!

AAMMBBEERR GGEEOORRGGEEEELLDDOORRAADDOO

THE SOUTHERN

With some recipes, the name saysit all. Just ask Sue Peterman, whowon the cookie category in theHoliday Recipe Contest with herOMG Brownies. OMG, for those notfamiliar with text and Internet slang,is an acronym for Oh My Goodness,or Oh My … well, let’s just stick withOh My Goodness.

No matter what it stands for, therich brownies certainly made animpression with Peterman — whogot the recipe from her daughter —and from the judges.

It was Peterman’s second contestvictory. For the Carbondale native,though, her cooking is about much

more than contests.“I always do my

cooking and bakingwith love, and I’vealways got company,”she said. “I have fourgrandchildren here,and a son and adaughter who live closeto here. My house is like an openhouse.”

Peterman said she loves cookingfor her family, and in particular,mentioned twin grandchildren whoshe greatly enjoyed baking andcooking for.

“One is on the thinner side, so Ialways wanted to fatten him up,” shejoked.

OMG Brownies take the prizeIn the ccooookkiiee category

OMG BrowniesBox of brownies1 can of vanilla frosting1 bag of chocolate chips3/4 cup of peanut butter3 cups Rice Krispies cereal

Peterman

Amish Sugar Cookies1 cup granulated sugar1 cup powdered sugar1 cup butter, softened1 cup cooking oil2 eggs1 teaspoon vanilla extract4 1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon cream of tartar

Preheat oven to 350 degrees.Cream together granulated sugar, powdered

sugar, butter and oil; beat in eggs and vanilla.Combine the flour, baking soda and cream of

tartar; stir into sugar mixture until thoroughlyblended.

The dough will be very soft. Refrigerate thedough until thoroughly chilled. Roll into 1 inchballs and place on parchment paper lined cookiesheet, 2 inches apart.

Return dough to the refrigerator between uses.Flatten each ball with the bottom of a glassdipped into granulated sugar.

Bake 10 to 12 minutes. Cool slightly on cookiesheet and then remove to a wire rack tocompletely cool. Yield: 100 cookies


Hidden Rubies1/2 cup butter, softened1/2 cup sugar1 egg, separated1 cup flour1/2 teaspoon salt1/2 teaspoon vanilla1-2 cups chopped pecansSmall jar red raspberry preserves, seedless is

my preference

Frosting:1/2 cup butter, softened1 teaspoon vanilla1 1/2 to 2 cups powdered sugarMilk

Preheat oven to 325 degrees. Cream togetherbutter, sugar and the egg yolk. Add flour, salt andvanilla. Mix together and roll into 1-inch balls. In asmall bowl, whisk egg whites until thinned. Placechopped nuts in a separate bowl. Roll balls in theegg whites and then into the chopped pecans.Place on a cookie sheet and press your knuckleinto the middle of the ball to create a deep crater.Bake 8 to 10 minutes. Dough will be soft. Repressthe dough’s center and cool.

For frosting: Mix all ingredients together andcreate soft peaks. Add sugar or milk as needed.Put into either a baggie, seal and cut the corneroff, or into a pastry bag.

Place a small teaspoon of jam into theindented center of the cookie. Pipe the frostingover the cookie until the jam is covered.


Cranberry Toffee Crisps1 cup butter3/4 cup sugar3/4 cup packed light brown sugar1 egg1 teaspoon vanilla2 cups flour1 1/2 cup old fashioned oats1 teaspoon baking soda1/4 teaspoon salt1 1/2 cup dried cranberries1 cup toffee bits

Cream butter and sugars. Beat in egg andvanilla. Combine flour, oats, baking soda and salt;gradually add to creamed mixture. Mix incranberries and toffee bits.

Drop teaspoonfuls of dough 2 inches apart ongreased cookie sheets. Don’t make too large;they spread. Bake at 350 degrees for 10 minutesuntil golden brown. Cook on wire rack.

Raisins can be substituted for cranberries ifyou like oatmeal raisin cookies.


Disappearing Lemon-Cranberry Cookies1 cup (2 sticks) softened butter1 cup firmly packed brown sugar1/2 cup granulated sugar2 eggs1 teaspoon vanilla extract1 1/2 cups all purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon3 cups quick or old fashioned oats1 cup dried cranberries1 cup walnuts finely chopped (optional)

Icing:1 cup powdered sugar2-3 teaspoons lemon extractA little bit of water

Heat oven to 350 degrees. Prepare icing andlet set.

Beat together butter, sugar and vanilla.Combine flour, baking soda and cinnamon, addto butter mixture. Stir in oatmeal, cranberriesand walnuts, batter will be thick. Drop by roundedspoonfuls onto cookie tray. Bake 10 to 12 minutesor until golden brown. Place on rack to cool andice while still warm.

Icing: In a zip-lock baggie combine powderedsugar, lemon extract and a couple of teaspoonsof water. Squeeze air out of baggie and zipclosed. Gently and continually squeeze thebaggie until the mixture becomes theconsistency of icing, adding water as needed, 1/2teaspoon at a time. Icing should be smooth butnot runny. Poke a small hole in one corner of thebaggie with a toothpick and drizzle icing overwarm cookies.



Page 1144 Friday, November 18, 2011 The Southern Illinoisan Holiday Cookbook

Bake brownies in 9 x 13-inch pan. Frostbrownies with vanilla frosting. Mix chocolatechips and peanut butter and melt together.After completely melted, add Rice Krispies.Spread over vanilla frosted brownies.


Holiday Brownies3 egg1 box butter pecan cake mix2 sticks oleo, divided1 box powered sugar1 8-ounce cream cheese

Mix 1 egg, cake mix, 1 stick of oleo andpress into bottom of floured 9 x 13-inch pan.Mix sugar, cream cheese, 2 eggs, 1 stick ofoleo and pour over cake mix. Top with pecans.Bake 55 to 60 minutes at 300 degrees.

SSUUEE PPEETTEERRMMAANNCCAARRBBOONNDDAALLEE

Hazelnut Toffee Mocha Chip Cookies2 1/4 cup all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 stick butter flavored shortening1 cup firmly packed dark brown sugar1/4 cup sugar2 large eggs, room temperature1/2 teaspoon vanilla extract1/2 teaspoon coffee liqueur8 ounces toffee chips1 cup hazelnuts, finely chopped, toasted1 12-ounce bag semi-sweet chocolate chips

Preheat oven to 350 degrees. Lightly spraynon-stick cooking spray onto two cookiebaking sheets, set aside. In a large bowl, mixtogether flour, baking powder, baking soda,salt and chopped hazelnuts, set aside. Inanother large bowl, cream together butter-flavored shortening and sugars, then addeggs, vanilla and coffee liqueur. Slowly fold inflour and nut mixture. Stir until combined,then fold in toffee and semi-sweet chips. Dropa tablespoon-size of cookie dough onto abaking sheet one inch apart and place inoven. Bake for 12 to 14 minutes, or untilgolden brown. Transfer cookies to a wire rackand let cool. Yield: 4 dozen.


Salted Nut Chews3 cups salted peanuts, without skin

(divided)3 tablespoons butter2 cups peanut butter chips (12 ounces)1 14-ounce can sweetened condensed milk2 cups miniature marshmallows

Place half of peanuts in ungreased 11 x 7-inch baking pan and set aside. In a saucepan,melt butter and peanut butter chips over lowheat. Add milk and marshmallows; cook andstir until melted. Pour over peanuts. Sprinkleremaining peanuts over top. Cover andrefrigerate. Cut into bars.


Magic Bars1 box of Duncan Hines Caramel Cake mix1/4 cup of butter, melted1/4 of brown sugar1/4 cup of water2 eggs1 cup of semi-sweet chocolate chips1 container of caramel icing

Heat the oven to 425 degrees. Mix all theingredients except for the icing in a bowl,spray pan and let cook for 25 minutes. Letcool for 10 minutes and then ice the bars. Thebars are best when hot, and bars may bewarmed up in the microwave later. Serve withvanilla ice cream.

KKIIMMBBEERRLLYY FFIISSHHEERRCCAARRBBOONNDDAALLEE

Hidden Rubies1/2 cup butter, softened1/2 cup sugar1 egg, separated1 cup flour1/2 teaspoon salt1/2 teaspoon vanilla1-2 cups chopped pecansSmall jar red raspberry preserves,

(seedless is my preference)

Frosting:1/2 cup butter, softened1 teaspoon vanilla1 1/2 to 2 cups powdered sugarMilk

Preheat oven to 325 degrees. Creamtogether butter, sugar and the egg yolk. Addflour, salt and vanilla. Mix together and rollinto 1-inch balls. In a small bowl, whisk eggwhites until thinned. Place chopped nuts in aseparate bowl. Roll balls in the egg whites andthen into the chopped pecans. Place on acookie sheet and press your knuckle into themiddle of the ball to create a deep crater.Bake 8 to 10 minutes. Dough will be soft.Repress the dough’s center and cool.

For frosting: Mix all ingredients togetherand create soft peaks. Add sugar or milk asneeded. Put into either a baggie, seal and cutthe corner off, or into a pastry bag.

Place a small teaspoon of jam into theindented center of the cookie. Pipe thefrosting over the cookie until the jam iscovered.


See more recipe atwwwwww..tthheessoouutthheerrnn..ccoomm//hhoolliiddaayyrreecciippeess

The DDeesssseerrtt category

Berry Bars1 box Devil’s Food, fudge

or chocolate cake mix1/3 cup butter, softened1 egg

Filling:1 cup (any) seedless berry preserves1 8-ounce package cream cheese,

softened1 12-ounce package vanilla chips

Icing:1/2 cup semi-sweet chocolate chips2 tablespoons butter

Preheat oven to 350 degrees. Combinebase ingredients until crumbly. Pressmixture into a 15 x 10 x 1-inch pan which hasbeen sprayed with nonstick cooking sprayand bake for 8 to 10 minutes or until itappears dry on top. Remove from oven andimmediately spread the berry preservesover the warm crust. Set the base and glazeaside to completely cool. Melt the vanillachips in the microwave. Use an electricmixer to combine the melted chips with thesoftened cream cheese and beat until fluffy.

Carefully spread this mixture over thecompletely cooked and glazed crust.Combine 2 tablespoons of butter with thesemi-sweet chocolate chips and melt in amicrowave. Immediately drizzle this mixtureover the bars and let set. Cool completelyand cut into squares. Makes about 20 bars.


Baked S’mores2 single packages of graham crackers6 tablespoons margarine (melted)1 package small marshmallows1 package semisweet chocolate morsels1/2 can Eagle brand sweetened milk

Crush graham crackers into small pieces.Put into 9 inch by 12 inch baking dish. Addmelted margarine and mash down to form asolid crust. Mix together marshmallows andchocolate morsels in a bowl then add on topof crust. Open can of milk and pour 1/2 canon top of all the mixtures. Cover with foil.Bake for about 15 minutes at 300 degrees,just enough to toast marshmallows and halfway melt chocolate. Uncover till cool. Thencut into squares and serve. Cover withairtight cover when storing.

Makes about 15 servings.BBEEVVEERRLLYY WWRRIIGGHHTT

UULLLLIINN

Seriously Easy Pumpkin Cake1 large can Libby’s ready-to-use pumpkin1 angel food cake mix1 container whipped topping

Mix pumpkin and dry cake mix together.Pour into a 9 x 13-inch baking pan or dishand bake at 350 degrees for 30 minutes.Cool and top with whipped topping.

JJAANNEETT SSTTOORRYYJJOOHHNNSSTTOONN CCIITTYY

Jan Allen’s Pumpkin Fudge recipe winsTHE SOUTHERN

With her Pumpkin Fudge, Jan Allen of Makanda usually gets rave reviews.But there have been a select few who had a slightly different opinion. Rather

than dismiss those points of view, Allen instead decided she needed to find a wayto win those people over.

“I’ve been making it for a couple years, and every time I do, I’ve got more andmore people saying, ‘Oh, I’d love to have that,’” the Makanda resident said.

“But then there’s other people who say, ‘Yuck, that doesn’t taste very good.’ So Ihave to challenge them, so when I make the recipe again and bring it to them, theylike it.”

The tweaks she has made have proven the be effective. The fall fudge was namedthe winner of the dessert category in this year’s Holiday Recipe Contest.

It was her third win in the dessert competition. And for someone who lovesspending time in the kitchen, she hopes it won’t be her last.

“It’s my passion,” she said. “The Lord gave me thistalent to cook and bake, and I just love to do it.” See the recipe on PPaaggee 1166


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Pumpkin Fudge3 cups sugar3/4 cup butter2/3 cup evaporated

milk1/2 cup canned or

fresh pumpkin2 tablespoons white

corn syrup1 teaspoon pumpkin

pie spice1 12-ounce package white

chocolate chips1 7-ounce jar marshmallow creme1 cup chopped walnuts or pecans1 teaspoon vanilla extract

Combine sugar, butter, evaporatedmilk, pumpkin, corn syrup andpumpkin pie spice in heavysaucepan. Cook, stirring constantly,over medium heat. Cook to soft ballstage or 234 degrees. Remove fromheat.

Stir in chocolate chips andmarshmallow creme until dissolved.Stir in nuts and vanilla extract.

Pour into a 9 x 9-inch dish linedwith Reynold’s Wrap. Let coolcompletely. Cut into squares. Enjoy. ST

EVE

JAH

NKE

/ T

HE

SOUT

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N

Butterscotch AppleCake1 cup oil2 cups sugar2 eggs1 teaspoon cinnamon1 teaspoon baking soda1 teaspoon baking powder1 teaspoon salt2 1/2 cups unsifted flour3 cups chopped & peeled

apples2 cups chopped nuts1 11-ounce package

butterscotch chipsCool Whip

Mix oil, sugar and eggs well.Add cinnamon, baking soda,baking powder, salt and flour.Fold in apples and nuts, mixwell. Pour into greased andfloured 9 1/2 x 12 1/2-inchbaking dish. Sprinklebutterscotch on top. Bake at325 degrees for 1 hour or untiltoothpick inserted in center isclean. Serve with Cool Whip.

RROOBBEERRTTAA BBLLAANNKKEENNSSHHIIPPMMAARRIIOONN

Pumpkin Cake4 eggs, slightly beaten1 1/2 cups sugar1 16-ounce can pumpkin1 12-ounce can milnot milk1 teaspoon salt2 teaspoons pumpkin pie

spice1 box yellow cake mix1 1/2 sticks butter

Mix first 6 ingredients andpour into a 9 x 13-inchungreased pan. Sprinkle boxyellow cake mix dry overpumpkin mixture. Melt 1 1/2sticks butter and drizzle overthe top. Bake at 350 degreesfor 1 hour.


Allen

Black ForestTrifle1/2 prepared angel

food cake1 6-ounce box instant

chocolate pudding1 22-ounce can cherry

pie filling, divided2 cups whipped

dessert topping,divided

Cut cake into bite-size cubes. Preparepudding according topackage directions, butfold into cake cubesbefore pudding sets.Place half the puddingmixture in a clear glassbowl. Top with half thepie filling and 1 cupwhipped topping.Repeat layers. If timeallows, refrigerate onehour or until mixture isset, otherwise serveimmediately.


Mary’s Coconut Cream PieCrust: (this makes a double crust)3/4 cup vegetable oil1 tablespoon milk1/4 cup boiling water1/2 teaspoon salt2 1/4 cups flour

Filling:3/4 cup sugar5 tablespoons cornstarch3 cups milk3 egg yolks, beaten1 1/2 cups coconut2 tablespoons butter or margarine1 1/2 teaspoons vanilla

Meringue:8 tablespoons sugar, divided1 tablespoon cornstarch1/2 cup water3 egg whites, room temperature1/8 teaspoon salt1/2 teaspoon vanilla

Mix crust ingredients with fork until a ballof dough forms. Do not overwork thedough. Divide in half. Place ball of doughbetween two sheets of wax paper and rollout. Peel off top sheet of wax paper andinvert dough into pie plate and peel offbottom sheet of wax paper. This dough iseasy to work with and repair. Prick doughwith fork and bake in 425 degree oven for15 minutes or until golden. Set aside tocool. Lower oven temp to 350 degrees.

Combine 2 tablespoons sugar and 1tablespoon cornstarch and 1/2 cup water insaucepan, cook over medium heat, stirringconstantly, until thickened. (This will beused in the meringue.) Set aside to cool.

For filling: Combine sugar, andcornstarch in a microwave proof bowl,gradually stir in milk. Cook on full power 7to 9 minutes until thickened and bubbly,stir 2 or 3 times while cooking. Stir about3/4 cup of hot mixture into egg yolks andmix thoroughly, then stir egg mixture intohot filling. Microwave on full power 1-1/2 to3 minutes, stirring every 30 seconds untilthickened. Add butter and vanilla, stir untilbutter is melted. Add coconut. Set aside.

For the meringue: Beat the 3 egg whites,salt, and vanilla with a mixer until softmounds form. Add 6 tablespoons sugar,one tablespoon at a time, beating well aftereach addition. Add cornstarch mixture(should be cooled by now) and continuebeating until stiff peaks form. Pour coconutfilling (the warmer it is the better) into piecrust, drop meringue by spoonfuls onfilling, spreading and sealing to crust edges.Sprinkle loose coconut on meringue, bakeat 350 degrees for 12 to 15 minutes or untilcoconut is lightly toasted and meringue isfirm. Refrigerate.

CCAATTHHYY JJEENNNNIINNGGSSSSTTOONNEEFFOORRTT

Chocolate-Covered Cherries40 maraschino cherries with stems2 cups powdered sugar3 tablespoons butter (no substitutes),

softened3 tablespoons light corn syrupslightly less than 1/4 teaspoon salt2 cups (12-ounces) semisweet

chocolate chips2 tablespoons shortening

Drain cherries, lay out in single layer onpaper towels and pat dry. Set aside.Combine the sugar, butter, corn syrup, andsalt, mix well. Knead with your hands until asmooth dough. Cover and refrigerate forone hour. Pinch off enough dough to makea thin 2-inch circle. Wrap each circle arounda cherry, sealing around the stem. Placewrapped cherries stem side up on waxpaper-lined cookie sheet. Chill one hour.

In a microwave or heavy sauce pan, meltchocolate chips and shortening untilsmooth. Holding onto the stem, dip eachcherry into chocolate then set on waxpaper. Refrigerate until hardened. Use anykind of candy-coating type of chocolatedesired. Avoid making in warm weather, it’smore of a winter recipe.

CCAATTHHYY JJEENNNNIINNGGSSSSTTOONNEEFFOORRTT

Chocolate Zucchini Rum Coffee Cake1 1/2 sticks butter at room temperature1/2 cup chopped pecans2 cups sugar3 large eggs2 1/2 cups flour1/2 cup cocoa1 1/2 teaspoons baking soda1 teaspoon salt1 teaspoon cinnamon1/4 cup milk1/3 cup rum3 cups shredded zucchini1 cup chocolate chips

In large bowl beat butter and sugar tillfluffy, beat in eggs one at time. Add flour,cocoa, baking soda, salt, cinnamon, milkand rum and beat until well mixed. Addzucchini, chocolate chips and nuts until wellmixed. Pour into sprayed bundt pan andbake at 350 degrees for 50 to 55 minutesor until toothpick inserted in middle comesout clean.


Coconut Cake1 box white cake mix, with ingredients

listed on the box to bake1 cup coconut juice (or Pina Colada mix)1/2 can sweetened condensed milk1 can crushed pineapple, drained1 carton Cool Whip1 cup shredded, sweetened coconut

Make cake according to directions for a 9x 13-inch pan. Mix together the coconutjuice and condensed milk. Poke holes in thewarm cake; pour over the cake, using all ofthe liquid. Pour over the drained pineapple,spreading to cover. Spread the cool whipover the top of the pineapple. Chill. Top withthe coconut just before serving.


Coconut Cream Cake1 box yellow cake mix

Filling:1 cup sour cream2 cups granulated sugarCoconut

Icing:1 small carton cool whip

Make cake in two 9-inch layer pans. Letcake cool overnight. Split into four layers.Mix sour cream and sugar well and add ahandful of coconut. Reserve one cup offilling for the icing. Spread remaining fillingbetween three layers of cake. Ice the cakewith the remaining filling and sprinkle alittle coconut on top. Can be refrigerated upto six weeks.

JJAANNEETT BBUUSSBBYYMMOOUUNNTT VVEERRNNOONN

Custard Pie3 eggs1 1/2 cups sugar3 tablespoons flour1 teaspoon cinnamon3/4 teaspoon nutmeg1 tablespoon vanilla2 cups milk1 pie crust

Preheat oven to 400 degrees. In a bowlmix eggs, sugar, flour with mixer and add incinnamon, nutmeg, vanilla and milk. Beatuntil smooth and pour mixture into a pieshell and bake at 400 degrees for 10minutes; then turn oven down to 350degrees and finish baking for 30 minutes.

JJAANNIICCEE BBIIGGGGSSCCHHRRIISSTTOOPPHHEERR

Chocolate Covered Strawberries:1 quart strawberries12 ounces Chocolate Chips2 tablespoons Crisco

Chocolate Cake:1 box chocolate cake mix3 eggs1/2 cup vegetable oil1 1/3 cup water

Filling:12 ounces Cool Whip1/4 cup sugar1 teaspoon vanilla1 1/2 cups sliced fresh Strawberries

Frosting:4 cups powdered sugar1/2 cup cocoa1/2 cup Crisco1 stick butter (soft)

Ganache:1 1/2 cups chocolate chips1/4 cup heavy cream

Cake: Bake cake following direction on box inthree 9-inch pans and let cool.

Chocolate Covered Strawberries: Melt 12ounces chocolate chips in microwave untilmelted and with 2 tablespoons Crisco. Stir untilmelted. Dip strawberries in chocolate.Refrigerate until set.

Filling: Combine filling ingredients exceptstrawberries and beat on high for five minutes.Layer filling between cake layers with slicedstrawberries.

For frosting: Combine frosting ingredientsand beat in enough milk to yield a spreadableconsistency. Frost cake with frosting.Refrigerate cake.

Ganache: Melt chocolate chips in microwaveuntil melted, add heavy cream and stir well.Mixture should be thin enough to run downsides of cake. Pour ganache over top of cake.Top cake with chocolate covered strawberries.Drizzle with melted white chocolate if desired.


Chocolate CoveredStrawberry Cake




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Christmas Eve Creamy Rice Pudding1/2 cup of sugar2 tablespoons corn starchpinch of salt (optional)1 12-ounce can evaporated milk3/4 cup of whole or low-fat milk3 large eggs2 tablespoons melted butter2 teaspoons almond extract1 1/2 cups of cooked white rice

(keep warm)Ground nutmegDouble boiler

Add water to lower pan of double boiler andbring to boil over medium heat. In top pancombine sugar, corn starch and salt. Addmilk, eggs and mix until smooth; no lumps.Set on top of pan with boiling water. Addmelted butter and stir. Lower heat slightly asliquid begins to thicken, stir continually sopudding doesn’t stick to pan.

Stir in almond extract and gently fold inwarmed rice. Sprinkle with nutmeg, coverand turn off heat. Let sit for 10 minutes.Serve warm.


Unbelievable Cake1 chocolate cake mix1 16-ounce can of pure pumpkin*1/2 cup water (optional)1 teaspoon vanilla (optional)3 tablespoons cocoa (optional)Whipped topping or powdered sugar

for topping

Mix ingredients together well and beat onmedium speed with mixer for about twominutes. Bake according to directions oncake mix box or until toothpick comes outclean. Cake will be extremely moist. Whenserving, top with whipped topping or realwhipped cream.

Change to a whole new cake by changingcake mix flavors. The possibilities areendless.

*The addition of the water will just changethe texture a little bit.

BBRREENNDDAA TTEEAANNEEYYDDUU QQUUOOIINN

Patsy Fudge2 cups sugar1/4 cup Karo syrup1/2 cup can cream (Milnot)Cocoa1/2 stick margarineVanilla1 cup chopped nuts (optional)

Cook until soft. Boil sugar, cream, syrupand 1 tablespoon cocoa. Cook a little longer.Add margarine and vanilla. Let cool. Beat withmixer. Stir in nuts. Pour onto wax paper.


Sugared Pecans1 cup sugar1 teaspoon cinnamon1 teaspoon salt1 egg white1 pound pecans

Mix together sugar, cinnamon and salt.Beat egg white until stiff and add to 1

pound of pecans and stir. Add in sugarmixture.

Turn on to a butter cookie sheet and bake40 to 45 minutes at 350 degrees. Stir every15 minutes.

LLOOIISS DDEEFFRRAANNKKMMAARRIIOONN

Mom’s Pecan Pie1 cup dark brown sugar1 tablespoon butter or margarine1 teaspoon vanilla3 eggs, well beaten1 cup Karo white syrup1 teaspoon salt1 cup pecans

Preheat oven to 350 degrees.Beat eggs for approximately 30 seconds.

Add in all ingredients, but pecans, and mixwell. Add pecans. Put the mixture in yourfavorite homemade (preferred) or storebought pie crust.

Cooking time varies. Approximately 30minutes, but periodically check it. You know itis done when you shake it and it is like Jell-Oin the middle. Don’t overcook!

JJUULLIIEE SSAAAAVVEEDDRRAAJJOOHHNNSSTTOONN CCIITTYY

Monkey Bread1 cup chopped pecans1 cup brown sugar1 stick butter1 teaspoon cinnamon1 box regular pudding, not instant

(butterscotch or French vanilla)12 frozen dinner rolls


Grease Bundt pan. Put nuts on the bottomof the pan. Then put rolls on top of nuts.Sprinkle the dry pudding on top of the rolls.In a saucepan or microwave melt the butter,brown sugar and cinnamon together. Pourthe mixture over the rolls and pudding and letset until they rise to the top of the pan. Bakeat 350 degrees for 35 to 40 minutes.


Ice Cream Delight2 1/2 cups Rice Crispies1 cup flake coconut1 cup broken pecans1 stick butter3/4 cup brown sugar1/2 gallon vanilla ice cream

(Use the ice cream that is in the block)

Mix first 4 ingredients. Put in a large cookiesheet. Toast in oven at 250 degrees for 30minutes or until toasted. Stir often. Now add3/4 cup brown sugar when other ingredientsare taken out of the oven and still hot.

Put 1/2 of this in the bottom of a 9 x 13-inch pan. Slice ice ream and place on top ofmixture. Top with remaining ingredients.Freeze until ready to use.

MMAARRGGAARREETT LLAAMMOONNTTWWEESSTT FFRRAANNKKFFOORRTT

Sweet Milk Pie3 cans sweetened condensed milk1 9-inch graham cracker pie crust1 8-ounce tub Cool Whip1 or 2 Heath Candy bars, crushed

Remove labels from cans. Boil cans in alarge pan of water for three hours, makingsure to add water as needed to keep the canscompletely covered. Let the cans cool. Openand spread into pie crust. The milk will becaramelized and delicious! Top with CoolWhip. Sprinkle crushed candy bars on top.


Raisin Pie2 cups raisins2 cups water1/2 cup sugar2 tablespoons corn starch1/2 teaspoon cinnamon1/4 teaspoon salt1 tablespoon vinegar1 tablespoon butter1 double pie crust

Preheat oven to 425 degrees. Boil raisinsand water for 5 minutes. Blend sugar, cornstarch, cinnamon and salt. Cook until clear.Combine all ingredients together and place inpie crust. Bake at 425 degrees for 30minutes.

JJAANNIICCEE BBIIGGGGSSCCHHRRIISSTTOOPPHHEERR

Pineapple Cream Cheese Coffee Cake8 ounces cream cheese1/3 cup confection sugar1 egg white1/2 teaspoon vanilla or almond extract2 8-ounce cans Pillsbury crescent rolls1 20-ounce can crushed pineapple1 tablespoon corn starchConfection sugar glaze

Beat cream cheese, sugar, egg white andextract together. Set aside. Remove rolls fromcan. Spread rolls out on jelly roll pan. Pushthe dough together to cover pan. Spreadcream cheese mixture over dough. Straincrushed pineapple juice into sauce pan. Wiskcornstarch into pineapple juice and simmeruntil it begins to thicken, and then addcrushed pineapple. Keep simmering untilpineapple is thickened. Spoon thickenedcrushed pineapple mixture over creamcheese mixture. Bake at 350 degrees for 25to 30 minutes. Drizzle with glaze if desired.Serves 10 to 12.

TTRRIINNAA EEAARRNNHHAARRTTCCYYPPRREESSSS

Pumpkin Roll3 eggs1 cup sugar2/3 cup pumpkin1 tablespoon lemon juice3/4 cup self-rising flour1 teaspoon ginger2 teaspoons cinnamon1/2 teaspoon nutmegPecans

Pumpkin Roll Filling:1 cup powdered sugar8 ounces cream cheese8 tablespoons butter or margarine1 teaspoon vanilla

For the cake: Preheat oven to 350 degrees.Mix above ingredients until smooth. Spread ina greased and floured cookie sheet that hasan edge. Sprinkle pecans over the top. Bakefor 15 minutes. When cake is done baking,turn cake out on a clean dish towel that hasbeen covered with powdered sugar and roll itup while hot. Let cool in cloth, then unroll andfill.

For the filling: Beat together until smooth.Unroll cake and spread filling over cake androll cake back up. Wrap in plastic or foil. Willkeep a long time. Can be put in freezer.

AALLIICCEE HHOOWWEELLLLHHEERRRRIINN

Snack Cracker Pie3 egg whites3/4 cup sugarDash salt1 1/2 teaspoon vanilla extract3/4 cup chopped pecans

Roll out with rolling pin 20 snack crackers(any brand Ritz/Townhouse-type cracker) ina zip lock bag until fine.

Beat egg whites/salt/vanilla until stiff onhigh speed of electric mixer. Gradually addsugar and continue beating egg whites untilblended.

Stir in crackers with a wooden spoon andgently add nuts. Pour or spoon into a greasedglass pie dish. Bake at 350 degrees for 20minutes.

Let cool. Then top with a chilled whiptopping and serve. Store in refrigerator.


Simple Delicious Apple Tart1 pre-made, store-bought pie crust3/4 cup flour3/4 cup sugar3-4 large apples, cut into small pieces1/2 cup brown sugarPinch of salt1/2 cup chopped pecans5 tablespoons stick butter(optional powdered sugar and water

drizzle)

Pre-heat oven to325 degrees. Spray acookie sheet with no-stick cooking spray.Place the pie crust onthe cookie sheet. Mixtogether the flour andsugar and sprinkleabout 2 tablespoonsof this mixture on thepie crust. Pile the cut-up apple pieces onthe crust.

To the flour/sugar mixture, add the brownsugar, salt and pecans. Then cut in the butter.Place this entire mixture on top of the apples.It will resemble a small mountain.

Fold and crimp pie crust around thebottom of the tart. Place in the oven forabout 30 minutes, or until the crust begins tolightly brown.

Remove from the oven and drizzle with alittle powdered sugar drizzle if desired. Servewarm with a scoop of vanilla ice cream.

JJAANNEETT GGEERRLLAACCHHSSPPAARRTTAA

Thanksgiving and ChristmasPumpkin Pie1 9-inch deep-dish pie crust:1 1/3 cup Gold Medal all-purpose flour

(do not sift)1/4 cup all-purpose flour

for rolling out the dough1/2 cup and 2 teaspoons Crisco all-

vegetable shortening1/2 teaspoon table salt3 tablespoons ice-cold water made from

ice cubes in cold water

Pumpkin pie filling:3/4 cup granulated sugar1/2 teaspoon table salt1 3/4 teaspoon Kroger pumpkin pie spice2 large eggs1 can (15-ounce) Libby’s 100 percent pure

pumpkin1 can (12-ounce) Nestle Carnation

evaporated milk

Pie crust: Add a few ice cubes and coldwater in a cup and set aside. In a large mixingbowl, mix 1 1/3 cup of flour and 1/2 teaspoonof salt together, then add 1/2 cup ofshortening. Blend ingredients well with yourhands. As mixing, sprinkle 1 tablespoon at atime of ice-cold water to dough. Form adough ball that is smooth and soft, but notsticky. If dough becomes sticky, dust it with alittle flour. Sprinkle 1/4 cup of flour ontocounter top. Roll your rolling pin in the flour,dusting all sides. Flatten your dough ball, puton top of flour, and then turn it over. Bothsides now have a flour dusting. Roll outdough to a round size that will fit over a deep-dish pie plate. Flip dough into pie plate. Youmay need to use a spatula to loosen the crustfrom counter. Fold crust edge under and flutepinching up dough to make fluted edges andset aside.

Pumpkin pie filling: In a small bowl, mixsugar, salt, pumpkin pie spice and set aside.In a large bowl, beat two eggs and then stir inpumpkin and spiced sugar mixture. Graduallystir evaporated milk into mixture until wellblended. Pour mixture into a prepared 9-inchdeep-dish pie crust. Bake in preheated ovenat 425 degrees for 15 minutes and thencontinue baking at 350 for about 40 to 45minutes until pie test done. To test donenessof pie, insert a flat edge butter knife in thecenter of the pie. If it comes out clean andnot coated with pie, it is finished baking.

EETTHHAA AANNDDEERRSSOONNHHEERRRRIINN

See more recipe at wwwwww..tthheessoouutthheerrnn..ccoomm//hhoolliiddaayyrreecciippeess

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7-UP POUND CAKE3 sticks of butter (margarine will not do)3 cups sugar5 eggs3 cups flour2 teaspoons lemon extract3/4 cup 7-UpCream butter and sugar for 20 minutes. Add theeggs, one at a time. Gradually add the flour andbeat well, then add lemon extract and 7-Up. Bake 11/4 hours at 325 degrees in a well oiledBundt pan. Cool 8 to 10 minutes, then dust with powdered sugar.

7-UP ICING2 egg whites3 tablespoons 7-Up1 cup granulated sugar1/4 tablespoon cream of tartarPut all ingredients in the top of a double boiler overboiling water. Upper pan should not touch surface ofwater. Beat with rotary beater until stiff enough tostand in peaks, (about 5 minutes)."

Southern Specialty Mug Barbecue Sauce

1 cup MUG¨ Root Beer • 1 cup ketchup1/4 cup fresh lemon juice • 1/4 cup orange juice3 tablespoons Worcestershire sauce1 1/2 tablespoons (packed) dark brown sugar1 tablespoon mild-flavored (light) molasses1 teaspoon liquid smoke1/2 teaspoon grated lemon peel1/2 teaspoon ground ginger1/2 teaspoon garlic powder1/2 teaspoon onion powder

2011 holiday cookbook

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