Holiday Cookbook 2012

Honeyville Factory Store33633 Hwy 550

Open Daily 9am – 5pm

The Durango Mall(Oct. 15 – Dec. 27, 2012)

Monday – Friday 10am – 8pmSaturday 10am – 7pmSunday 11am – 6pm

(970) 247-1474www.honeyvillecolorado.com

Check out the Honeyville catalog for more great recipes using our yummy local products!

Strawberry Rhubarb Candy Cane Coffee Cake recipe on pg. 31 of

the Holiday Cookbook

Honey Barbecue Meatballsrecipe on pg. 11 of the Holiday Cookbook

Pumpkin Butter Pumpkin Pierecipe on pg. 28 of the

Holiday Cookbook

Table of Contents

PublisherRichard G. Ballantine

General ManagerKen Amundson

Vice President of Newspaper Advertising

Paul C. Hay

Director of Sales and Marketing

Mark Drudge

Design ManagerBrady Sutherlin

Marketing & PromotionsSharon Hermes

Designer/EditorTracy Willbanks

Advertising SalesTeressa Fenn, Darryl Hunt,

Chuck Jillson, Karolann Latimer, Shawna Long, Ralph Maccarone, Patrick O’Holloran, Cora Younie

Advertising DesignMitchell Carter, Tracy Willbanks,

Jennifer Dickens, Hanah Noland,

Janelle Farnam, Michelle Uhl,

Karla Sluis, Jan Nesset

Honeyville Factory Store33633 Hwy 550

Open Daily 9am – 5pm

The Durango Mall(Oct. 15 – Dec. 27, 2012)

Monday – Friday 10am – 8pmSaturday 10am – 7pmSunday 11am – 6pm

(970) 247-1474www.honeyvillecolorado.com

Check out the Honeyville catalog for more great recipes using our yummy local products!

Strawberry Rhubarb Candy Cane Coffee Cake recipe on pg. 31 of

the Holiday Cookbook

Honey Barbecue Meatballsrecipe on pg. 11 of the Holiday Cookbook

Pumpkin Butter Pumpkin Pierecipe on pg. 28 of the

Holiday Cookbooka publication of:

The Durango Herald was pleased with the submission of recipes from the community. Thank you to everyone who took the time to send favorite holiday recipes. We appreciate each one we recieved and value the time it took to submit them. Due to space constraints, we were unable to print all of the recipes. We apologize if you do not see your recipe in the cookbook. We hope you enjoy themany mouth-watering recipes and addsome to your table this holiday season.

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BeveragesBreakfast & BrunchAppetizers & SnacksBreadsSoups & SaladsMain DishesSide DishesDesserts

November 18, 2012 • Holiday Cookbook 2012 • 3

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4 • Holiday Cookbook 2012 • November 18, 2012

Lynn’s Holiday Au LaitFrom the kitchen of: Lynn Dearey, Durango

Ingredients: 2 cups HOT brewed coffee 2 cups milk, heated ¾ cup flavored liquid creamer (try Pumpkin Spice Latte flavor) 1 Tbsp vanilla extract Dash of ground cinnamon Dash of ground nutmeg Cinnamon sticks (optional)

Directions: 1. Combine coffee, milk, creamer, vanilla extract, cinnamon, and nutmeg in a large container. 2. Serve with cinnamon sticks (optional.) ENJOY! YUMMO!!

Snow Flake CocoaIngredients: 2 cups whipping cream 6 cups milk 1 tsp vanilla 1 (12 oz) package of white chocolate chips Whipped cream and candy canes (optional)

Directions: 1. Stir together whipping cream, milk, vanilla, white chocolate chips in a slow cooker. 2. Cover and cook on low for 2-2½ hours stirring occasionally until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes if desired.

Beverages


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Smoked Salmon CheesecakeFrom the kitchen of: Heidi Renza, Durango

Ingredients: 4 ½ Tbsp butter, divided ½ cup dry bread crumbs ¾ cup grated Gruyere cheese, divided 1 tsp minced fresh dill weed or ½ tsp dried dill weed 1 medium onion, peeled and minced 28 ounces cream cheese, softened 4 eggs 1/3 cup of half and half ½ tsp salt ½ pound smoked salmon, coarsely chopped, divided

Directions: 1. Preheat oven to 325º degrees. Butter 8-9 inch springform pan, using about 1½ Tbsp of the butter. Use springform pan with tight seal to avoid leakage. In small bowl, com-bine bread crumbs, ¼ cup of the Gruyere, and dill. Toss to blend and sprinkle in prepared pan, turning and tap-ping to coat evenly. Chill while preparing filling. 2. In medium, heavy skillet with lid, melt remaining 3 Tbsp butter over low heat. Add onion, cover and cook until soft, stirring occasionally, about 10 minutes. In food processor, blend cream cheese until smooth. Add eggs, remaining ½ cup Gruyere, half aand half and salt. Process until smooth. Gently stir in cooked onion and all but 2 tablespoons of salmon by hand. Pour into prepared pan. Top with remaining 2 Tbsp of salmon. 3. Set springform pan in large roasting pan. And fill roasting pan with enough water to come halfway up sides of springform pan. Bake 1 hour and 20 minutes. Turn off oven and cool cheesecake in oven with door ajar, 1 hour. Transfer pan to rack and cool to room temperature before removing sides of pan. Store in refridgerator and bring to room temperature before serving. Best 24-36 hours after baking.

Fred’s Zucchini FrittersFrom the kitchen of: Fred Shearer, Cortez

Ingredients: 2 cups zucchini, shredded or finely chopped 1 Tbsp parsley (dry or fresh) ½ tsp minced garlic (dry or fresh) 1 tsp salt ½ tsp pepper 3 large eggs, beaten ¾ cups flour (white, wheat or rice) 4 Tbsp olive oil ¼ cup chopped onion (dry or fresh)

Directions: 1. Grate zucchini, add parsley, garlic, salt, pepper, and eggs. Mix well to combine. Slowly add flour, stir-ring so no lumps form. 2. Heat olive oil in a nonstick pan over medium heat. Drop 4 tablespoons of zucchini mixture into pan. Spacing a few inches apart. 3. Cook fritters until golden brown on both sides, just like pancakes 2-3 minutes. Serve with any gravy, salsa, mustard, ketchup or just plain. Dressing is your choice.

Baked Egg CasseroleFrom the kitchen of: Jodi Sutton, Cortez

Ingredients: 1 pound sausage (no spice) Mushrooms 1 cup chopped Green chile diced (small can) 3 green onions (add anything to sausage mixture) 12 eggs 1 can of cream of mushroom soup 1½ cup cheese

Directions: 1. Brown sausage, add peppers, mushrooms, onions. 2. Beat 12 eggs with one can of cream of mush-room soup. 3. Grease 9x12 pan, put sausage mixture in first, add egg mixture. Sprinkle cheese on top. Bake at 350º for 45-60 minutes. Serve immediately.

Breakfast/Brunch


Appe

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Avocado and Cilantro Deviled Eggs From the kitchen of: Lynn Dearey, Durango

Ingredients: 6 hard-boiled eggs, peeled 1 ripe avocado ½ tsp lime juice ¼ of a small red onion (finely minced) ¼ of a bunch cilantro (very finely chopped ) A few grinds of pepper ½ tsp kosher salt 1 tsp (plus some for garnish) smoked paprika 1 tsp applewood-smoked sea salt

Directions: 1. Cut eggs in half lengthwise. Carefully scoop out the yolks and put into a medium bowl. Put egg halves onto a platter and put into the fridge. 2. With a fork, crumble up the egg yolks. Cut avocado in half and remove the pit. Scoop out the avocado flesh from both halves and add it to the egg yolks. With a spoon, mix well, until the yolks and avocado are creamy. Add lime juice and mix well. Add rest of ingredients. Mix well to combine. 3. Remove egg halves from the fridge. Using a small cookie scoop, scoop avocado yolk mixture into the egg halves. Garnish with s sprinkle of smoked paprika. Serve immediately, or before the avocado browns. Note: If you plan on taking these to a party, make them up the same day, because the avocado and egg yolk will turn a strange grayish green color the day after making them. However, they are still just as tasty!

Peanut Butter Apple DipFrom the kitchen of: Heidi Renza, Durango

Ingredients: 1 package (8oz) cream cheese (softened) 1 cup peanut butter 1 cup packed brown sugar ¼ cup milk 3-4 apples cut into wedges

Directions: 1. Mix cream cheese, peanut butter, brown sugar and milk until well blended. 2. Serve with apples. I like to use both green and red apples to add wonderful Christmas colors to my dinner table. Very festive!

Appetizers & Snacks


Chocolate Party MixFrom the kitchen of: Heidi Renza, Durango

Ingredients: 2 cups toasted cereal squares 2 cups small pretzel twists 1 cup dry-roasted peanuts 1 cup (about 20) caramels, unwrapped and coarsely chopped 1¾-2 cups (11-12 oz package) semisweet chocolate, milk chocolate or butterscotch-flavored morsels

Directions: 1. Coat 9x13 baking pan with non-stick cooking spray. Set aside. 2. Combine cereal, pretzels, peanuts and caramels in large bowl. 3. Microwave morsels in medium, uncovered, mi-crowave-safe bowl on medium-high (70%) power for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervels, stirring just until morsels are melted. 4. Pour over cereal mixture; stir to coat evenly. Spread mixture in prepared baking pan; cool for 30-45 minutes or until firm. Break into bite-size pieces. Store in airtight container.

Coconut Cream Fruit DipFrom the kitchen of: Lynn Dearey, Durango

Ingredients: 4 oz cream cheese ½ (15oz) can Cream of Coconut (Not coconut milk!!! Find this in the aisle with the margarita mix & other mixers. ½ (8oz) tub Cool Whip

Directions: 1. Whip the cream cheese with the cream of coco-nut in a stand mixer until all lumps are gone. 2. Remove paddle, & fold in cool whip. 3. Serve with fruit or graham crackers.

Appetizers & Snacks

Amanda’s Stuffed MushroomsFrom the kitchen of: Amanda Zellitti, DurangoIngredients: ¼ lb. hamburger ¼ lb. Italian sausage 2 large cartons of whole mushrooms 3/4 cups Italian bread crumbs ½ of a block cream cheese (4oz) 1 stick butter, divided 3 tsp parsley ½ cup shredded parmesan cheese ½ cup shredded mozzarella cheese 1 tsp minced garlic ½ tsp black pepperDirections: 1. Brown hamburger and sausage in skillet make sure to crumble into very small pieces. Cook until cooked through. 2. Take mushrooms and clean with a damp paper towel; don’t submerge in water, or they will become rubbery. Take out stems and chop 1 cup of stems into fine pieces. 3. Add the cup of the stems, cream cheese, ½ of the butter, bread crumbs, parsley, parmesan cheese, moz-zarella cheese, garlic and pepper to meat mixture, mix well. 4. Melt the rest of the butter in a 11x13 baking pan in the oven. Take the mixture and spoon into mushroom caps. Top each cap with a little parmesan cheese. Bake at 350º until cheese is bubbly about 20-25 minutes.


Joyce’s Cheesy Sausage hors d’oeuvresFrom the kitchen of: Joyce Cook, submitted by LaDean Chadwick, Dolores

Ingredients: 1½ cup flour 1lb spicy sausage (uncooked) 1lb shredded cheese

Directions: 1. Mix together ingredients. 2. Drop spoonfuls on baking sheet 3. Cook at 350º for 15 minutes

Appetizers & Snacks

Honey Barbeque MeatballsFrom the kitchen of: Sheree Culhane, Honeyville, Durango

Ingredients: 1 lb ground pork 1 lb ground beef 1½ cups seasoned bread crumbs 2 eggs ½ cup diced onion Salt and pepper to taste ½ cup Honeyville Barbeque Sauce 2-14 oz bottles Honeyville Honey Smoked Barbeque Sauce

Directions: 1. Mix first seven ingredients in bowl. 2. Poor remaining Honeyville Barbeque Sauce into crockpot or saucepan. 3. Roll meat mixture into balls with hands and gently drop into sauce. 4. Simmer, stirring only occasionally. Note: May use premade frozen meatballs for an instant appetizer.

Roasted Red Pepper & Feta DipFrom the kitchen of: Karla Sluis, Durango

Ingredients: 1 whole roasted red pepper (from a jar) 1 cup crumbled feta 1 small clove garlic 2 Tbsp olive oil

Directions: 1. Combine all of the ingredients in a food proces-sor. Pulse for 10 seconds, scrape down the sides, then repeat until combined, about 1 minute. Makes ¾ cup. This is a great dip for a platter of vegetables and pita bread, or use it as a sandwich spread.

RGS (Really Good Stuff) Snack MixFrom the kitchen of: Lynn Dearey, Durango

Ingredients: Mix: 1 (12 oz.) box Crispex or Chex cereal (any flavor) 1(10 oz.) bag small twist pretzels 1 (6 oz.) bag Bugles (plain flavor) 10 oz. any nuts Coating: 1 cup butter (melted) 2 cups brown sugar ½ cup light corn syrup 1 tsp. vanilla extract 1 tsp. almond extract

Directions: 1. Preheat oven to 325 degrees. 2. Thoroughly mix together first four ingredients in a large 8 qt. bowl. Set aside. 3. Mix butter, sugar, and corn syrup in a medium sauce pan. Bring to a boil and allow boiling for just 2 minutes. Add vanilla and almond extract. Stir with a wire wisk. 4. Pour over mix ingredients. Stir gently to coat evenly. Place on large baking sheet. 5. Bake at 325 degrees for 8 minutes. Take out, stir well, and put in oven for another 8 minutes. Immedi-ately spread out on parchment paper. Allow to cool. Store in airtight container.

Photo by Paul Boyer


Bumbleberry Jalapeño Cream Cheese Dip From the kitchen of: Sheree Culhane, Honeyville, Durango

Ingredients: 1 bottle Honeyville Bumbleberry Jalapeño Sauce 8 oz cream cheese Salted Crackers

Directions: 1. Mix ¼ cup Bumbleberry Jalapeño Sauce with cream cheese in serving bowl. Cover and refrigerate 1 hour. 2. Make a well in the center of the cream cheese mixture and for the rest of the sauce. Serve with crackers.

Appetizers & Snacks

Photo by Paul Boyer


Breads


Fall Apple BreadFrom the kitchen of: Rhonda Zellitti, DurangoIngredients: 5 cups peeled, sliced cooking apples 2 cups sugar 1 cup Crisco oil 1 tsp nutmeg 1 tsp ground cloves 1 tsp cinnamon 3 eggs 1 tsp salt 1 tsp baking powder 1 tsp baking soda 3 cups flour 1 cup chopped pecans

Directions: 1. Mix together the apples, sugar, Crisco oil, nut-meg, ground cloves and cinnamon (first six ingredi-ents). Let set for 1 hour. 2. Beat eggs add to apple mixture. Mix well (can use big mixer on low). 3. Add dry ingredients. Bake at 350º for 1 hour in 2 large greased and floured loaf pans.

Delma’s Banana Nut BreadFrom the kitchen of: Delma Burt

Ingredients: ½ cup plus 2 Tbsp butter ¾ cup sugar ¾ cup brown sugar 3 eggs 4 ripe bananas 3 Tbsp. milk 2 cups flour 2 tsp baking powder ¼ tsp salt ½ tsp baking soda 1 tsp vanilla 1-2 chopped nuts (preferably walnuts)

Directions: 1. Cream butter and sugar, add eggs, bananas and milk and mix well. 2. Add dry ingredients, vanilla and all but ¼ cup of nuts. 3. Pour mixture into greased loaf pans and sprinkle with remaining nuts. 4. Bake in a 350º oven for 40-45 or until a toothpick comes out clean.

Breads

High in the Sky Banana BreadFrom the kitchen of: Karla Sluis, Durango (Altitude-Adjusted)

Ingredients: 4 Tbsp butter, softened 2 eggs 2-3 bananas, very ripe and mashed 2/3 cup of sugar 1 &1/3 cups flour ¾ teaspoon salt ½ teaspoon baking soda ¼ teaspoon baking powder ½ teaspoon cinnamon Optional: chopped nuts, dried fruit, chocolate chips

Directions: 1. Preheat oven to 350 F. Combine butter, eggs, sugar and mashed bananas in a bowl. Bananas should be finely mashed. 2. Combine flour, salt, baking soda, baking powder and cinnamon in another bowl. 3. Mix wet and dry ingredients together until well blended. If you would like to add optional ingredients, stir in about ½ cup here. 4. Pour dough into 1 greased 9x5 loaf pan. Bake at 350 F for 55 minutes, or until toothpick inserted in center comes out clean. Let bread cool in pan for 5-10 minutes before removing. Enjoy hot or cold.

My Mom’s Banana BreadFrom the kitchen of: Heidi Renza, Durango

Ingredients: 1 cup flour ¾ tsp baking soda ¼ tsp salt 1 cup sugar ½ cup canola oil 1/3 cup of buttermilk 1 tsp vanilla 1 egg and 1 egg yolk 3 very ripe bananas 2/3 cup chopped pecans (½ cup whole pecans)

Directions: 1. Preheat oven to 350º. Grease 9x5x2 ¾ pan with butter and flour. 2. In large bowl, whisk flour, soda and salt. Set aside. 3. In a bowl, whisk until smooth: sugar, oil, buttermilk, vanilla, egg and yolk. 4. Pour wet ingredients over dry ingredients and whisk until combined. 5. Add pecans and mashed bananas and whisk gently to combine. 6. Pour into prepared pan. Bake for 60-65 minutes. Cool for 30 minutes.


Soups & Salads


From the kitchen of: Susie Daves, Submitted by LaDean Chadwick, DoloresIngredients: 1 lb fresh asparagus, cut in one-inch pieces 3 cups sliced fresh mushrooms 3 large leeks (white portion only) sliced 6 Tbsp butter ¼ cup flour ½ tsp salt, dash of pepper 2 cups chicken broth 2 cups half and half ½ lb corn (about 11 oz) 1 Tbsp chopped pimentos

Directions: 1. Sauté asparagus, mushrooms and leeks in butter for 10 minutes. Stir in flour, salt and pepper until blended. 2. Gradually stir in broth and cream. Bring to boil. Reduce heat, cook and stir 2 minutes or until thickened. Stir in corn and pimientos. Heat.

Asparagus Leek ChowderSoups & Salads

From the kitchen of: Marlene Peterson, CortezIngredients: 1 head cauliflower 1 package frozen peas (about 2 cups) 1 bunch broccoli Dressing: 2 cups mayo 1 cup sour cream 1/3 cup sugar 1 tsp seasoning salt 1 tsp garlic salt ½ tsp pepper Chopped onions

Directions: 1. Steam cauliflower and broccoli about 3 minutes 2. Mix dressing ingredients together. Pour over steamed veggies. Chill and serve.

Cauliflower Broccoli Pea Salad

From the kitchen of: Beverly Clark , DuttonIngredients: 4 cups chicken stock 2 cups uncooked brown rice 3 6oz jars marinated artichoke hearts 5 green onions, chopped 1 4oz jar pimento stuffed olives, sliced 1 large green pepper, diced 3 celery stalks, diced ¼ cup parsley 1 tsp curry Salt and pepper 2 cups mayo

Directions: 1. Bring stock to a boil, add rice, return to boil. Lower heat, cover, simmer until tender. Cool. 2. Add vegetables, mix left over artichoke marinade with curry, and mayo spices. Toss and chill.

Cold Rice SaladFrom the kitchen of: Leslie Doran (A family Christmas Eve tradition)

Ingredients: 1 4 lb. pork butt ½ tsp. thyme 1 pkg. frozen posole 2 tsp. Salt 1 bag Green chile, diced 1 tsp. pepper 1 onion, diced 1 tsp. oregano 1 container red Bueno Chile, mild 3 cloves garlic, minced

Directions: 1. Rinse posole with cold water, put into pot with water and boil for one hour to pop kernels. Drain and put into crockpot. 2. Cook pork (boil), let cool and dice. 3. Put cooking water into refrigerator, let chill, skim off fat and put into pot. 2. Add all ingredients (add water to fill pot) and cook over-night. Flavor is best when cooked a day before serving. Serve with flour tortillas.

Dad’s Posole

From the kitchen of: Marilyn Baber, BayfieldIngredients: 2 lbs purple grapes 8 oz sour cream 8 oz cream cheese ½ cup sugar 2 tsp vanilla ½ cup chopped walnuts 3 Tbsp brown sugar ½ cup shredded cheese

Directions: 1. Cut grapes in half. 2. Mix sour cream, cream cheese, sugar and vanilla 3. Mix all with grapes into 9x13 serving dish. Sprinkle with brown sugar, walnuts and cheese. Chill before serving.

Grape SaladFrom the kitchen of: Donna Pharo, CortezIngredients: 1 (20 oz.) can of crushed pineapple 2 (4 oz.) packages of raspberry Jell-o 1 (16 oz.) can whole cranberry sauce 1 crisp apple 2/3 cup chopped walnutsDirections: 1. Drain pineapple, reserving juice, add enough cold water to juice to measure 3 cups. Pour in to saucepan. Bring to boil; remove from heat. Add dry jello packages & stir 2 minutes. Stir in cranberry sauce. Refrigerate for 1 ½ hours or until slightly thickened. Stir in pineapple, chopped apple & chopped wal-nuts. Refrigerate 4 hours or until firm.

Katie’s Cranberry Salad


From the kitchen of: Kathy Mathers, BayfieldIngredients: ½ lb. butter 1 cup yellow onion, diced small 2 quarts chicken broth 12 oz. smoked gouda, finely shredded 1 cup flour 1 quart heavy cream 1½ tsp garlic, minced 1 cup Madeira wine ¼ oz. fresh thyme, chopped fine (just the leaves, no stems – don’t use dried, it won’t give the flavor) 12 oz. shiitake mushrooms, julienned – caps only

Directions: 1. Melt butter in a large pot. Add onion and mushrooms, sauté until cooked but still firm. 2. Add flour to make a roux. Cook for five minutes more while stirring to coat all of the ingredients. 3. Stir in the remaining ingredients and blend well. 4. Be careful not to scorch the soup. Cook until the cheese melts and the consistency is thick and smooth.

Smoked Gouda and Shiitake Mushroom SoupSoups & Salads

From the kitchen of: Lynn Dearey, DurangoIngredients: Kosher salt 1 lb thin spaghetti 1 pound sugar snap peas (I cut them in quarters) ¾ cup olive oil ¼ cup rice wine vinegar 1/3 cup soy sauce 3 Tbsp dark sesame oil 1 Tbsp honey 2 garlic cloves, minced 1 tsp grated fresh ginger Applewood smoked sea salt, garlic pepper, & smoked paprika 3 Tbsp toasted white sesame seeds, divided ½ cup smooth peanut butter 1 each - red, yellow, orange bell peppers, cored and seeded, and thinly sliced 1 bunch green onions (white and most of green parts), sliced diagonally 1 bunch of cilantro (chopped fine) 1 cup sunflower seedsDirections: 1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside. 2. Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 min-utes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain. 3. For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds, peanut butter, applewood smoked seasalt, garlic pepper, & smoked paprika in a medium bowl. 4. Combine the spaghetti, sugar snap peas, peppers and scal-lions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the sun-flower seeds and toss together. 5. Chill overnight or for several hours to marry flavors. Serve on a bed of chow mein noodles.

Crunchy Noodle Salad

From the kitchen of: Karla Sluis, DurangoIngredients: 1 teaspoon olive oil 1 onion, chopped 1 celery rib, chopped 1 clove garlic, minced 1 pound carrots, chopped 1 inch fresh ginger root, thinly sliced ¼ to ½ teaspoon red pepper flakes 3 cups chicken or vegetable stock 1½ teaspoon soy sauce 1½ tablespoons creamy peanut butter 1 teaspoon sugar 1 teaspoon toasted sesame oil 1 cup milk ¼ cup fresh cilantro, chopped

Directions: 1. In a heavy saucepan, heat oil over medium heat and cook onion, celery, and garlic until golden, stirring often (about five min-utes).

Szechuan Carrot Soup

From the kitchen of: Karla Sluis, DurangoYou will be begging people for turkey carcasses after you try this soup, which is kind of weird; but go with it!

Ingredients: 1 leftover cooked turkey carcass 3 medium onions, chopped 2 large carrots, diced 2 celery ribs, diced 1 cup butter, cubed 1 cup all-purpose flour 2 cups half-and-half cream 1 cup uncooked long-grain rice 2 teaspoons salt 1 teaspoon chicken bouillon granules ¾ teaspoon pepper

Directions: 1. Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and sim-mer for one hour. Remove carcass, cool. 2. Set aside three quarts of broth. Remove turkey from bones and cut into bite-sized pieces; set aside. 3. In a soup kettle or Dutch oven, sauté the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. 4. Gradually add 1 quart of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. 5. Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

Thanksgiving Leftover-Turkey Soup

2. Add carrots, ginger, red pepper flakes and broth. Simmer, covered, until carrots are very tender (about 45 minutes). 3. Add remaining ingredients (except cilantro) and pureé in a blender. (Caution: Be very careful when blending hot liquids. Fill container ½ full, put towel over cover, hold cover down firmly, and start blender on pulse at first.) 4. Return soup to pan and heat over low heat until warm. Do not boil. Garnish with chopped cilantro. This soup freezes and reheats wonderfully.


Main

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Main Dishes

From the kitchen of: Amanda Puett, CortezIngredients: 1 lb shrimp (smaller are better) Hot oil for frying (we use canola) For the Sauce: ½ cup mayonnaise ¼ cup Thai sweet chili sauce (try Mae Ploy) 1 Tbsp of Sriracha hot chili sauce (more or less may be used, depending how spicy you want it) 2 Tbsp rice wine vinegar 1 ½ Tbsp sugar For the Dredge: 1 cereal bowl full of corn starch For the Batter: 1 ½ tsp salt 2 well-beaten eggs ¾ cup milk ¾ cup cornmeal ¾ cup flour ¾ tsp baking powder For the 2nd Dredge: Panko bread crumbs in a medium bowl For the Presentation: Chopped green onions Chopped Romaine lettuce

Directions: 1. Mix all of the sauce ingredients together. 2. For the batter: Mix eggs and milk together and then add all dry ingredients in to bowl. 3. Prep the Shrimp, Clean, De-vein (if necessary), pat dry with paper towel. 4. Dredge each shrimp in the cornstarch, then dunk each shrimp into the batter, then lightly coat each shrimp with Panko, and place into the fryer or hot oil. 5. Cook Shrimp until golden brown and cooked all the way through. 6. Toss shrimp in the sauce, cover them how you like it. 7. Place the chopped lettuce in a serving bowl, put shrimp on top of lettuce, top with chopped green onions.

Bang Bang Shrimp

From the kitchen of: Anna DeareyIngredients: 4 lb. chuck roast (cut in 1” pieces). Brown in flour. 2+ cloves garlic 2 cans French onion soup 2 to 3 cans mushrooms (chopped) 2 cups Burgundy wine

Directions: 1. Stir the above together and put in a large, covered Dutch oven. 2. Bake at 325 degrees for 4+ hours (stir at the 2 hour mark).Add more wine if needed. Serve over brown rice.

Beef Burgundy

From the kitchen of: LaDean Chadwick, DoloresIngredients: 3-4 pork chops 1 can of cream of mushroom with roasted garlic soup ¼ cup water

Directions: Brown pork chops in skillet. Add cream of mushroom with roasted garlic soup and water. Heat to boil, cover and cook 20 minutes or until tender.

Garlic Pork Chops

From the kitchen of: LaCora Hammock, Lenn PachecoIngredients: 1-½ lbs monterey jack cheese, shredded or ½ monterey jack and ½ colby cheese 2 cans (7oz. ea.) whole (cut length wise) or diced green chiles (hot or mild) 7 eggs 1 pint dairy cream (can use Imitation sour cream) Paprika Directions: 1. In greased 7x11” casserole, alternate layers of chiles and cheese, beginning with chiles and ending with cheese. 2. Beat sour cream into eggs until smooth. Pour over chiles and cheese. 3. Sprinkle generously with paprika. Bake uncovered in pre-heated oven 350º, for about one hour or until knife comes out clean and top is puffy and golden brown. Serve with baked ham, poultry or other meats of your choice. Serves 10.

Lazy Cook’s Chile Rellenos

From the kitchen of: Twylla Mahoney, TellurideIngredients: 1½ lb round steak 1 envelope brown gravy mix 1 Tbsp minced onion 1 Tbsp brown sugar 2 Tbsp wine vinegar 1 tsp Worchester sauce ¼ tsp ground ginger 1 bay leaf Hot buttered noodlesDirections: 1. Cut meat in 1-inch strips, brown meat in 1 Tbsp shortening. Remove meat from skillet. 2. Add gravy mix and 2 cups water. Bring to boiling, stirring constantly. 3. Stir in next six ingredients (onion, brown sugar, wine vinegar, Worchester sauce, ginger, bay leaf). 4. Add ½ tsp salt, and ¼ tsp pepper. Return meat. 5. Turn into 1½ quart casserole dish. Cover, bake at 350º for 1½ hours. Remove bay leaf. Serve on noodles. Makes 5 or 6 servings.

Round Steak Sauerbraten

From the kitchen of: Julee Glynn, DurangoIngredients: 2 Tbsp flour ½ tsp garlic powder ½ tsp pepper ¼ tsp paprika 1¾ lb boneless beef round steak 10¾ oz. can cream of mushroom soup ½ cup water 1 envelope dried onion soup mix 9 oz. jar sliced mushrooms, drained ½ cup sour cream 1 Tbsp minced fresh parsley (optional)Directions: 1. Combine flour, garlic powder, pepper, paprika in crock pot. 2. Cut meat into 1½” x ½” strips. Place in flour mixture and toss until meat is well coated. 3. Add mushroom soup, water, and soup mix. Stir until well blended. Cover. Cook on High for 3-3½ hours, or Low 6-7 hours. 4. Stir in mushrooms, sour cream and parsley. Cover, cook on High 10-15 minutes or until heated through. Serve over wide noodles or rice.

Steak Stroganoff


Main Dishes

From the kitchen of: Lynn Dearey, DurangoIngredients: 1 large beef roast (any cut) 1 can cream of mushroom soup 1 packet Lipton Onion Soup Mix 1 can Coke or Cherry Coke or Pepsi or Cherry Pepsi Onion

Directions: 1. Whisk together cream of mushroom soup, onion soup mix, and soda 2. Put roast in crock pot (I put it in frozen, this makes more juice for gravy) and pour mixture over the top. 3. Sprinkle generously with fresh ground pepper. Don’t sprinkle with salt, the onion soup mix makes it plenty salty. 4. Put thick sliced onions over the top of pepper. 5. Let it cook all day on high or low, depending on whether you started with a thawed or frozen roast. This makes the world’s BEST gravy!

Lynn’s Rockin’ Roast

From the kitchen of: Shirley Diedrich, CortezIngredients: ¼ cup diced onion ¼ cup diced celery 2 cups mixed vegetables ¼ cup chicken broth 1 can (10 ¾ oz) cream of chicken soup (un-diluted) ½ cup sour cream 3 cups cooked, diced, chicken or turkey ½ tsp salt ½ tsp pepper Topping: ½ tsp baking powder ½ tsp salt 1 cup flour ½ cup milk 2 beaten eggs 3 Tbsp diced green bell peppers 2 Tbsp chopped pimentos (drained) 1 cup shredded cheese, divided

Directions: 1. Saute onions and celery a few minutes. Add broth and mixed veg-etables. Simmer until tender. Remove from heat and add rest of ingredi-ents. Spoon into Pam-sprayed baking dish. Heat oven to 350º. 2. Mix topping ingredients together, reserving half the cheese. Drop by Tbsp. over mixture. Bake uncovered 35 minutes. Sprinkle with remaining cheese while hot.

Potpie – Chicken or Turkey

From the kitchen of: LaDean Chadwick, DoloresIngredients: ¾ cup sour cream ½ cup chopped cucumber 3 Tbsp. chopped fresh dill weed (or 1 tsp dried dill weed) All-purpose flour ½ of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed 1 ¾ cups chicken broth ¼ cup dry white wine ¼ tsp. ground black pepper 6 salmon fillets, 1-inch thick (about 1½ pounds)

Directions: 1. Heat the oven to 400°F. Stir the sour cream, cucumber and 2 table-spoons dill weed in a small bowl. Cover and refrigerate. 2. Unfold the pastry sheet on floured work surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 2 rectangles. Place the pastry rectangles onto a baking sheet. 3. Bake for 15 minutes or until the pastries are golden brown. Let the pas-tries cool for 10 minutes. Split each pastry into 2 layers, making 12 layers in all. 4. Heat the broth, wine, pepper and remaining dill weed in a 10-inch skillet over medium heat to a boil. Add the fish to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork. Season the fish with salt and pepper. 5. Spread 1 heaping tablespoon sour cream mixture on each of 6 bottom pastry layers. Top each with 1 fillet fish, 1 heaping tablespoon sour cream mixture and a top pastry layer. Discard the broth mixture.

Salmon Napoleons

From the kitchen of: Kathy Mathers, BayfieldIngredients: 2 cups elk burger (can use any other meat too) 2 (7oz.) cans green chile, diced To taste cumin, onion powder, salt and pepper 1 can cream of mushroom soup, condensed 1 can cream of tomato soup, condensed 1 can enchilada sauce Corn tortillas Canola oil Cheese, grated (Mexican 4 cheese is great) Sliced black olivesDirections: 1. Lightly brown elk burger with green chile. Season with cumin, onion powder, salt and pepper. Make sure you turn the heat off as soon as the burger is lightly cooked. 2. In saucepan, mix and heat soups and enchilada sauce. 3. Dip corn tortillas for a few seconds on each side in hot oil to soften, drain in between paper towels. 4. Spoon some soup/enchilada mixture into bottom of pan to coat. Add some meat and cheese to each tortilla and roll to overlap sides. Place seam down in pan. Pour remaining sauce over and top with cheese and sliced black olives. Cook at 350º for 30 minutes.

Elk Burger Enchiladas

From the kitchen of: Jen McConnell, DurangoIngredients: 1 lb. smoked turkey sausage, cut lengthwise and cut into half-inch slices 1 can each of kidney beans, great northern beans, black beans, all rinsed and drained 1½ cup frozen corn 1 ½ cups salsa 1 large green pepper chopped 1 large onion chopped 1 cup water (enough to fill cooker at least half way) 3 cloves garlic, minced 1 tsp ground cumin

Directions: In 5 qt slow cooker, combine all ingredients. Cover and cook 5-6 hours or until meat is tender. Stir before serving.

Spicy Beans with Turkey SausageFrom the kitchen of: Donna Pharo, Cortez (this recipe has been on the Pharo family’s Thanksgiving table since 1985.)Ingredients: 3-4 medium zucchini 1 tsp salt 1 cup shredded medium cheddar cheese 1/8 tsp pepper 1/8 tsp garlic salt ¼ cup chopped parsley ¼ cup Bisquick 4 eggs, well beatenDirections: 1. Wash & grate zucchini, pack in bowl and add salt, let it stand 1 hour and strain in a colander, drain well. 2. In a bowl, combine all ingredients and add the zucchini, then stir in eggs. 3. Pour in a greased 9” square dish, dot with butter. Bake uncovered at 350º for 25-30 minutes, until set.

1985 Zucchini Casserole


Main Dishes

From the kitchen of: Cora Younie, DurangoIngredients: 4 large chicken breasts Swiss cheese 1 can of cream of chicken soup ½ cup of white wine 1 box of Stove-Top Stuffing (uncooked) Butter

Directions: 1. Combine soup and wine. In glass 9x11 casserole dish, layer chicken breasts, then soup/wine mixture, then Swiss cheese. Top with Stove-Top. Add four pats of butter to top. 2. Bake at 375º for 45 minutes-1 hour. Chicken should be cooked all the way through and topping will be golden to dark brown, a little crispy is okay.

Chicken Casserole

From the kitchen of: Kay Griffith, DurangoIngredients: 1 whole chicken 12 Hatch roasted green chiles 24-36 corn tortillas 1-1 ½ lbs shredded cheese Optional: shredded onions, cream of mushroom or chicken soup, sour creamDirections: 1. Cook the whole chicken in a Corningware dish with lid until done. Save the broth 2. Once chicken is done and cool enough to handle, take meat off bone 3. Blend the green chiles with the chicken broth to make the sauce 4. Layer tortillas, sauce, chicken, and cheese in the Corningware dish until full. Layer optional items if you like. 5. Bake at 350º without lid in oven until bubbling, let cool for 10 minutes.

Green Chile Chicken Enchilada Casserole

From the kitchen of: The Wine Merchant, DurangoIngredients: ½ lb of each ground beef, ground buffalo, Italian sausage ½ cup fine, fresh bread crumbs ½ cup freshly grated Parmesan-Reggiano cheese, plus more for garnish 1 egg ¼ cup heavy cream ¼ tsp freshly grated nutmeg 1 large garlic clove, minced 4 Tbsp chopped parsley 1 small onion, coarsely grated ½ tsp each salt and pepper 4 thin slices prosciutto 4 thin slices provolone A good handful of fresh arugula leaves

Directions: 1. Preheat oven to 375º. Gently combine ground meats with next 10 ingredients. Mix gently with hands. 2. Line a baking sheet with wax paper. On top of wax paper, gently press meat mixture into a large square on baking sheet, leaving 2 inches on either end the long way. 3. Arrange prosciutto, provolone, and arugula down the middle of meat square. 4. Using the wax paper, lift one edge to roll the meat into a loaf. Seal the ends of the roll leaving 2 inches at either end the long way. remove wax paper. 5. Bake meatloaf for 30 minutes or until done. Allow to rest 10 minutes after removing from oven. Slice at an angle. Garnish with parm-reg.~Pair with Rubicone Sangiovese/Merlot 2005, Emilia-Romagna, Italy

Stuffed Italian Meatloaf

From the kitchen of: Heidi RenzaIngredients: 2 cups shredded zucchini 1 cup shredded Swiss cheese 1 small onion finely chopped ½ cup bread crumbs Salt and pepper 2 eggs beaten

Directions: 1. Mix everything, except for bread crumbs, which should be sprinkled on top. Put in a greased pan. Bake at 375º for 25 minutes.

Best Zucchini Casserole Ever


Side D

ishes


Side Dishes

From the kitchen of: Amanda Zellitti, Durango

Ingredients: 8 large baking potatoes 2 cups Miracle Whip (may need a little more, to get the creamy consistency) ½ onion chopped finely 1 cup dill hamburger pickles chopped into small pieces 1 large jar of pimentos 6-8 boiled eggs chopped up (when you boil your eggs add 1tsp baking soda to your water and boil for 11-12 minutes. The baking soda will make the shells come off easily) Salt and pepper to taste Sweet paprika

Directions: 1. Wash your potatoes. I like to take bacon grease and grease the outside of my potatoes with it and then wrap them in foil, this helps give them even more flavor. Bake your potatoes in a 350º oven until soft, stick of fork in them and if the fork goes in easily they are done. 2. Let potatoes cool and then skin and chop them into chunks. Make sure you are using a very large bowl, as this is enough potato salad to feed a large group. 3. Combine all ingredients except paprika and mix thoroughly. You will have to judge the amount of Miracle Whip as to what consistency you like. 4. Sprinkle the top with paprika and refrigerate until ready to serve.

Baked Potato Salad

From the kitchen of: Vicki McCoy, Bayfield(this recipe is Vicki’s Great-Great Grandmother’s recipe passed down for more than 100 years.)Ingredients: 3 large Granny Smith apples, quartered or sliced ½ cup brown sugar 1 cup water 1 Tbsp cornstarch 1 Tbsp vanilla 1-2 Tbsp butter Cinnamon to taste

Directions: 1. Make syrup with brown sugar, water, cornstarch. Bring to boil and add apples. Simmer until tender. 2. Remove from heat. Add butter and vanilla. Sprinkle with cin-namon. Serve as a side dish or over ice cream.

Butterscotch Apples

From the kitchen of: Melissa KlumphIngredients: 1 (6oz) package raspberry flavored gelatin 1 cup hot water 1 (16oz) can whole cranberry sauce 1 (13 ¼ oz) can crushed pineapple, undrained 2/3 cup port wine or fruit juice ½ cup chopped walnuts Cream Cheese Topping: 2 (3oz) packages cream cheese, softened 1 cup sour cream

Directions: 1. Dissolve gelatin in hot water. Pour into 9x13 inch oblong pan. Stir in cranberry sauce, pineapple, wine or fruit juice until firm. Frost with cream cheese topping. Serve on lettuce leaves. Serves 12 2. Cream Cheese Topping: Blend cream cheese and sour cream together until smooth. Spread on firmly set gelatin. Chill 30 minutes. Excellent served with turkey, chicken and ham.

Cranberry Holiday Salad

From the kitchen of: Dorothy Lorentzen, submited by Bree AdamianIngredients: ½ loaf of sourdough French bread in one-inch slices ½ stick of butter ¼ cup yellow mustard ½ pound of grated cheddar cheese ½ cup grated parmesan 3 eggs 3 cups milk 1 tsp Worcestershire ½ tsp salt 1 chopped onion Minced garlic (to taste) Salt and pepper (to taste)

Directions: 1. Mix the butter, garlic, onion and the mustard together. 2. Spread the mixture on each slice of the French loaf 3. Layer in the pan with cheese in between each layer (3 layers is best). 4. Mix the remaining ingredients and pour over the layered bread. 5. Bake for one hour at 350º degrees.

Mu’s Cheese Souffle

From the kitchen of: Sheree Culhane, DurangoIngredients: 1 jar Honeyville Cinnamon Whipped Honey (2 Tbsp suggested serving) 2 packages fresh baby carrots 1-2 Tbsp butter

Directions: 1. In medium saucepan, boil carrots until desired tenderness, ap-proximately 15 minutes. 2. Drain water. Stir in butter until melted. Finish by topping with Cinnamon Honey by the spoonful and serve warm. (Picture to the left, Photo by Paul Boyer)

Cinnamon Honey Glazed Carrots From the kitchen of: Heidi Renza, DurangoIngredients: 10 medium potatoes ½ cup butter, melted 8 oz mild cheddar cheese, shredded 2 Tbsp chopped green onion tops or chives 2 cups sour cream Salt and pepper to taste Optional: 7oz can diced green chiles

Directions: 1. Bake potatoes in jackets at 400º for 40 minutes or until slightly firm. Cool overnight. Peel and grate potatoes. 2. Mix together butter, cheese, onion, sour cream, salt and peper, optional chiles, and stir into potatoes. Pour mixture into lightly greased 2½ quart casserole and bake at 350º for 30-40 miutes or until lightly browned.

Powderhorn Potatoes



Desser

ts


From the kitchen of: Lydia Semler, submitted by Melody Semler, BayfieldIngredients: Brownies: 1½ cups sugar ½ cup vegetable oil 2 eggs 1¾ cup applesauce ½ tsp cinnamon 2 Tbsp cocoa 2 cups flour ½ tsp salt 1½ tsp baking soda Topping: 2 Tbsp sugar 1 cup chocolate chips

Directions: 1. Mix all brownie ingredients together. Pour in a greased and floured 9x13 baking pan. 2. Sprinkle the sugar and choco-late chips over the top. Bake for 30 minutes at 350º.

Applesauce BrowniesDesserts

From the kitchen of: Kathy PhelpsGluten Free, Soy Free, Dairy Free

Ingredients: 1 (15.5 ounce) can black beans, rinsed and drained 3 eggs 3 Tbsp vegetable oil ¼ cup cocoa powder 1 pinch of salt 1 tsp vanilla extract ¾ cup white sugar 1 tsp instant coffee (optional) ½ cup milk chocolate chips (optional) 1 teaspoon baking powder (optional for more cake-like texture) ½ cups chopped nuts (optional)

Directions: 1. Preheat oven to 350º degrees. Lightly grease an 8X8 square baking dish. 2. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar and instant cof-fee in a blender (yes, like a blender you would use to make a smoothie); blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture. 3. Bake in the preheated oven until the top is dry and the edges start to pull away from the side of the pan, about 30 minutes.

Black Bean BrowniesFrom the kitchen of: Heidi BurtoniIngredients: 2 pastry for single-crust pie (9 inches) 2 tablespoons all-purpose flour ½ tsp nutmeg ½ cup maple syrup 2 Tbsp butter, melted 2 cups sliced peeled fresh pears 3 cups sliced peeled apples (Granny Smith) 1 cup fresh or frozen cranberries Glaze: 1 egg white, beaten sprinkle of sugar

Directions: 1. Line a 9-in. pie plate with pastry. Set aside. In a large bowl, combine the flour, syrup and butter until smooth. Add pears and cranberries; toss to coat. Spoon into crust. 2. Top with 2nd crust lattice-style. Brush with egg white and sprinkle with sugar. 3. Cover edges of crust loosely with foil to prevent overbrowning. Bake at 375° for 15 min-utes. Reduce heat to 350°. Remove foil; bake 45-50 minutes longer, or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

Cranberry Pear Apple Pie


Desserts

From the kitchen of: Kathy Mathers, BayfieldIngredients: 2 cups sugar 4 eggs 1 cup canola oil 2 cups flour 2 tsp baking soda ½ tsp salt 2 tsp cinnamon ½ tsp allspice 3 cups carrots, finely grated ½ cup pecans, chopped

Directions: 1. Mix together sugar, eggs and oil in large bowl. 2. In separate bowl combine flour, baking soda, salt, cinnamon and allspice. Add this flour mixture to sugar mixture and blend. 3. Add carrots and pecans and combine. Pour into lightly greased pan of choice and cook at 350 degrees – 9x12 pan will take 50 minutes. 4. After cake is cool, top with Cream Cheese Frosting: Combine 1 large package of softened cream cheese with 1½ cups of powdered sugar, 2 Tbsp softened butter and 1 tsp vanilla. Beat until soft and creamy.

Carrot CakeFrom the kitchen of: Rhonda Zellitti, Durango

Ingredients: 2/3 cup shortening 1 cup sugar 2 eggs 2 cups flour 1 tsp baking powder ½ tsp baking soda ½ tsp salt 4 Tbsp milk 1 tsp vanilla 1 cup maraschino cherries, cut in half 1 cup chopped walnuts 3 cups of plain cornflakes

Directions: 1. Cream together shortening, sugar and eggs. Add flour, baking powder, baking soda, and salt; mix slowly. 2. In separate bowl combine milk and va-nilla, slowly add to mixture. 3. Add maraschino cherries and chopped walnuts and blend. Fold in cornflakes by hand to avoid crushing cornflakes. 4. Spoon on to cookie sheet and bake at 400º for 12 minutes.

Cherry Cornflake CookiesFrom the kitchen of: Heidi Renza, DurangoIngredients: 2 cups flour 1 cup soft butter 6 Tbsp powder sugar 4 eggs 2 cups sugar ½ cup flour 2 tsp vanilla ½ Tbsp salt 1½ cup chopped nuts 1 cup coconuts 1 cup chopped maraschino cherries

Directions: 1. Mix flour, butter, powder sugar. Press into greased 9x11 pan. Bake at 350º for 10 minutes. 2. Beat eggs. Stir in remaining ingre-dients. Spread over layer. Bake for 25-30 minutes. Cool and cut.

Coconut-Cherry Bars

From the kitchen of: Darla Burt

Ingredients: 2 eggs separated ¾ cup sugar 4 Tbsp flour 3 Tbsp cocoa 2 cups milk 1 tsp vanilla Meringue 2-3 egg whites ¼ to ½ cup sugar 1 tsp cream of tartar

Directions: 1. Combine sugar, flour and cocoa in either a large saucepan or a double-boiler. Add egg yolks and milk, and bring to a boil stirring constantly so not to scorch. Cook until mixture is thick and take off burner and add vanilla. Pour into a prepared pie crust and let cool. 2. For the Meringue: Beat egg white with mixer until they stiffen up. Add sugar and cream of tartar and continue mixing until it forms stiff peaks. Spread over cooled pie and make sure to spread out, covering the pie fill-ing completely and touching the crust so that the meringue doesn’t shrink up during cook-ing. Stick under broiler for short time; continue watching so not to burn the meringue. This cooks extremely fast, just a few minutes.

Chocolate PieFrom the kitchen of: Michelle Laurent

Ingredients: Cake: Nonstick vegetable oil spray 3 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons kosher salt 1½ cups sugar 1 cup (2 sticks) unsalted butter, room temperature ½ cup (packed) light brown sugar 3 large eggs 1½ tsp vanilla extract 2 cups mashed very ripe bananas 1 cup sour cream 1(10-oz.) bag mini chocolate chips

Directions: 1. Preheat oven to 350°. Coat cake pans with nonstick spray. Line bottom of pans with parchment; coat paper. Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat sugar, butter, and brown sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla. 2. Add dry ingredients; beat on low speed just to blend. Add bananas and sour cream; beat just to blend. Fold in mini chips. Divide batter evenly among pans; smooth tops. 3. Bake cakes until a tester inserted into the center comes out clean, about 35 minutes. Trans-fer to wire racks; let cool in pans for 10 minutes. Invert cakes onto racks; peel off parchment and let cool completely. 4. Frosting: Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2–3 minutes. 5. Garnish with chocolate chips and kisses. Cakes can be made 2 days ahead. Cover and chill. Let stand at room temperature for 1 hour before serving.

Banana-Chocolate Chip Cake with Peanut Butter Frosting

Frosting: 2 cups creamy peanut butter 1½ cups powdered sugar 1 cup (2 sticks) unsalted butter, room temperature 2½ teaspoons vanilla extract chocolate chips, mini chocolate chips, and chocolate kisses


Desserts

Coconut-Cherry BarsFrom the kitchen of: Laura Lewis, BayfieldIngredients: 2/3 cup double-dark Dutch cocoa (King Arthur brand available at Nature’s Oasis) 1½ cups sugar ½ cup powdered sugar ¾ tsp salt 1 cup of all purpose flour 1 Tbsp espresso powder 1 cup chopped pecans or walnuts 1 cup chocolate chips 3 large eggs ½ cup oil 2 Tbsp strong coffee

Directions: 1. Whisk together cocoa, sugars, salt, flour, espresso powder, nuts and chocolate chips. 2. Add eggs, oil, & coffee; blend until mixed. 3. Pour into lightly greased 8” or 9” square pan or rectangle brownie pan. Bake at 350º for 30-40 min (at high altitude, other wise 25-30 min at low altitude). Cool 1 hour or longer before cutting. Yields 9-16 yummy brownies!

Deep Dark BrowniesFrom the kitchen of: Delma Burt

Ingredients: 3 eggs 1 cup sugar ½ light corn syrup ½ tsp salt 1 Tbsp flour 1 cup pecans 1 tsp vanilla 2 Tbsp soft butter Unbaked pie shell

Directions: 1. Mix all ingredients thoroughly in large bowl. Fold in pecans and pour into an unbaked pie shell. Bake for 1 hour at 325º.

Delma’s Pecan Pie

From the kitchen of: Lynn DeareyIngredients: 1 box of moist yellow cake mix or spice 1 15oz can of pumpkin ½ bag chocolate chips

Directions: 1. Mix the dry cake mix and pumpkin until well blended. Stir in chocolate chips. Scoop into muffin pan. Bake at 350º for 20-25 minutes. Sprinkle top with powdered sugar.

Easy Peasy Pumpkin Cupcakes

From the kitchen of: LaDean Chadwick, Dolores

First Layer: 1 stick of melted butter 1 cup flour 1 cup chopped nutsSpread in a 13x9 pan. Bake for 20 minutes at 350º. Let cool. Second Layer: 1 8oz package of cream cheese 1 cup powdered sugar 1 cup Cool WhipMix together and spread on first layer.

Third Layer: 1 large package instant chocolate pudding 1 large package of instant vanilla pudding 3 cups milkMix ingredient together and spread on top.

Fourth Layer:Spread the rest of the Cool Whip and sprinkle with nuts. You can use different flavors of pudding to change things up!

Four Layer Dessert

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Desserts

From the kitchen of: Pauline, CortezIngredients: 2 eggs 1½ cup sugar 1 1lb can fruit cocktail, undrained 2¼ cup flour 1½ tsp baking soda ½ tsp salt 1 tsp vanilla ½ cup nuts Glaze: ¾ cup sugar ½ cup margarine ¼ cup evaporated milk ½ tsp vanilla ½ cup coconut

Directions: 1. Grease and flour jelly roll pan 15x10x1. Beat eggs and sugar in large mixer bowl at high speed until light and fluffy. Add fruit cocktail, flour, soda, salt and vanilla. 2. Beat at medium speed until well blended. Spread in pan. Bake at 350º for 20-25 minutes or until golden brown. 3. While hot, drizzle with glaze: Combine all ingredients in sauce pan. Bring to boil. Boil 2 min-utes, stirring constantly. Remove from heat, drizzle on cake. Sprinkle with coconut.

Fruit Punch BarsFrom the kitchen of: Sheree Culhane, Honeyville, DurangoIngredients: Unbaked 9-inch pie crust ½ cup Honeyville Pumpkin Honey Butter ¾ cup sugar 2 eggs (beaten) 15 oz canned pumpkin 12 oz evaporated milk (1 can) 1 tsp cinnamon ¼ tsp cloves ½ tsp ginger ¼ tsp nutmeg ¼ tsp salt (optional)

Directions: 1. Mix dry ingredients with Pumpkin Honey Butter and canned pumpkin. Add beaten eggs. While mixing, gradually add evaporated milk. Blend well. 2. Pour into unbaked pie shell. Bake at 450 degrees for 15 minutes, then reduce oven temperature to 350 degrees and bake for another 40-50 minutes, until a knife inserted in center comes out clean 3. May add ¼ cup Pumpkin Honey Butter to flavor whipped cream.

Honeyville Pumpkin Pie

From the kitchen of: Opal Whited, submitted by Bree AdamianIngredients: Cake: 1 cup sugar ½ cup shortening 7 eggs ½ cup buttermilk 2 heaping tsp. cocoa Mixed with 2 cups of flour 1 tsp baking soda mixed with 1 cup of hot water

Directions: 1. Cream the sugar and shortening together and then add the remaining ingredients and bake at 300º for 25 minutes. 2. Icing: Put a thin layer on the cake while it is still hot, then heat icing over stove and cook/mix until thick and smooth and spread on a cooled cake

Maw-Maw’s Chewy Chocolate Cake

From the kitchen of: Deon Mertz, Durango(Deon’s mother’s old recipe)Ingredients: 1 cup brown sugar 1 cup white sugar ½ cup shortening ½ cup butter 2 eggs 1 cup flour 1 tsp baking soda ½ tsp salt 1 cup coconut 4 cups oatmeal

Directions: 1. Cream together brown sugar, white sugar, shortening, butter and eggs. 2. Sift together the flour, baking soda, salt 3. Blend into sugar and butter mixture. Add: coconut and oatmeal. Shape into balls size of walnuts and bake at 350º for 15 minutes.

Oatmeal Macaroon Cookies Icing: 1 cup sugar 3 heaping tsp of cocoa ½ cups milk ½ cup cube margarine 1 tsp vanilla 1 egg, beaten

From the kitchen of: Darla BurtIngredients: 3 eggs 1 cup sugar 2/3 cup pumpkin purée 1 teaspoon lemon juice ¾ cup flour 1 tsp baking powder 2 tsp cinnamon 1 tsp ginger ½ tsp nutmeg ½ tsp salt 1 cup chopped pecans Filling: 1 cup powder sugar 8 ounces cream cheese 4 Tbsp. butter ½ tsp. vanilla

Pumpkin Cake RollDirections: 1. In medium size bowl beat 3 eggs on high speed for 5 minutes. Gradually beat in 1 cup sugar. 2. Stir in 2/3 cup pumpkin, and 1 tsp. of lemon juice. 3. In a separate bowl mix together flour, baking powder, cinnamon, ginger, nutmeg and salt. 4. Fold dry ingredients into pumpkin mixture. 5. Pour mixture into a greased 15 X 10 X 1 inch pan and sprinkle with chopped pecans. Bake at 375º for 15 minutes. 6. Take a large dish towel and sprinkle with powder sugar and turn pan over on it until cake falls out. Roll up jelly-roll style and let cool. 7. For the filling, combine all filling ingredients and beat on medium speed until smooth. Unroll cake and spread filling over. Roll cake back up and cover with saran wrap. Refrigerate and serve chilled!!

From the kitchen of: Lynn Dearey, DurangoIngredients: 2 cups water 1 (3 oz.) pkg strawberry Jell-O powder 1 (3 oz.) pkg cooked (NOT instant) vanilla pudding powder 1 (8 oz.) carton of Cool Whip 1 small carton (thawed) frozen strawberries Directions:

Strawberry Fluff

1. Bring 2 cups of water to boil, add strawberry Jell-O and vanilla pudding powder. Bring back up to a boil. Let it boil for 5 minutes, stirring constantly with a whisk. It will have a slightly thick, glaze-like consistency when done. 2. Let stand and cool to room temp. You can put it in the fridge or freezer to speed up the cooling process, just make sure to whisk it oc-casionally. 3. Once cooled, gently fold in Cool Whip and strawberries.

Photo by Paul Boyer


Desserts

From the kitchen of: Louise M. Luther, DurangoIngredients: Prepared crust for 9-inch pie 2 cups cooked and mashed carrots, drain 12 oz can evaporated milk 2 large eggs ¾ cup packed brown sugar 2 tsp hot pepper sauce 1 ½ tsp ground cinnamon ½ teaspoon ground nutmeg ½ tsp ground ginger Whipped cream ¼ cup chopped pecans

Directions: 1. Preheat oven to 400º. 2. In large bowl, combine carrots, milk, eggs, brown sugar, hot pepper sauce and spices. Beat ingredients until well mixed. 3. Pour mixture into prepared crust. Bake 40-45 minutes until knife inserted 1 inch from edge comes out clean. Cool pie on wire rack. To serve top pie with a large dollop of whipped cream, garnish with pecans. Serves 8.

Pungent Carrot PieFrom the kitchen of: Jean VargasIngredients: 1 tube sugar cookie dough 1 (14 oz) bag caramels 1 (14 oz) can sweetened condensed milk 1 stick butter or margarine 1 bag milk chocolate chips 1½ cups peanut butter

Directions: 1. Spread tube of cookie dough in 9x13 greased pan. Bake at 350º for 12-15 minutes. Place pan in refrigerator to cool whileyou make the caramel. 2. Melt butter/margarine, caramels, and sweetened condensed milk and heat until smooth, stirring frequently. Pour mixture over sugar cookie layer, spreading evenly. Place pan in refrigerator to cool while you make the chocolate frosting. 3. Melt chocolate chips and peanut but-ter, stirring frequently until smooth. Pour over caramel layer. (If you don’t like thick frosting, you can cut this layer in half to ½ bag choco-late chips and ¾ cup peanut butter.) 4. Cool in refrigerator for 1 hour before cut-ting.

Twix BarsFrom the kitchen of: Lynn Dearey,DurangoIngredients: 1 cup cold milk (or low fat milk) 1 15 oz. can pumpkin (plain pumpkin) 2 small pkgs. vanilla instant pudding 1¼ tsp. pumpkin pie spice 2 cups thawed Cool Whip

Directions: 1. Pour milk into large bowl. Add pumpkin, dry pudding mixes and pumpkin pie spice. Beat with wire whisk until well blended and mixture is thick. Gently fold in whipped top-ping. Refrigerate until set. 2. For a topping, mix 1 Tbsp. melted butter with ½ cup chopped pecans and 1/3 cup brown sugar. Sprinkle over cooled mousse before serving. 3. Serve with graham cracker sticks, gingerbread cookies, Nilla Wafers or whatever!

Pumpkin Mousse

Photo by Paul Boyer


Desserts

From the kitchen of: Heidi Burtoni, DurangoIngredients: ½ pound mascarpone cheese 3 egg yolks 1 package ladyfingers 4 Tbsp sugar 2 Tbsp brandy 2 Tbsp Kailua ¼ cup whipping cream 1 cup strong espresso coffee, cooled 3 egg whites Cocoa powder

Directions: 1. Beat cheese, egg yolks, 2 Tbsp sugar and 2 Tbsp brandy. 2. Beat egg whites until stiff and shiny. Whip cream. 3. Gently fold egg yolk mixture, egg whites and cream together. 4. Mix espresso and Kailua with remaining sugar. 5. Dip ladyfingers in espresso mixture and line dish. Alternate layers of ladyfingers , co-coa powder and cream; ending with cream. 6. Sprinkle one more layer of cocoa pow-der. Refrigerate until ready to serve.

TiramisuFrom the kitchen of: Dona Pharo, CortezIngredients: 1 cup butter, softened ¾ cup sugar ¾ cup packed brown sugar 2 eggs 1 teaspoon vanilla extract 3 cups oats (original or quick cooking) 1½ cups all-purpose flour 1 pkg (3.4 oz) instant vanilla pudding mix 1 teaspoon baking soda 1 teaspoon salt 1 cup chocolate chips (semi or dark) 1 cup finely chopped walnuts 1 cup raisins (or total of 3 cups of any of last 3 ingredients)

Directions: 1. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. 2. Meanwhile in another bowl combine oats, flour, pudding mix, baking soda and salt; gradu-ally add to creamed mixture and mix well. Stir in chocolate chips, nuts & raisins. 3. Drop by rounded teaspoonful 2 inches apart onto ungreased baking sheets. Bake at 375 for 10-12 minutes until lightly browned. Remove to wire racks. Recipe makes 6 dozen royal no-guilt chewy homemade crumpets that dunk well in milk, coffee, tea or rainwater. Have fun!

Donna’s Royal Oatmeal CookiesFrom the kitchen of: Errin Kent, DurangoIngredients: 1 cup butter 1.5 cups sifted sugar (plus extra for dipping) 1-2 Tablespoons grated orange zest (I usually grate 3 oranges, remember don’t get the pith – it’ll make them bitter) 1 egg 2¼ cups flour 1 teaspoon baking soda ¼ teaspoon salt 1 teaspoon cream of tartar 1 teaspoon vanilla

Directions: 1. Preheat oven to 400º. Combine dry ingredients (flour, soda, salt, and cream of tarter) in a large bowl. Beat butter and sugar until fluffy. Add orange zest and egg. Beat to incorporate. 2. Slowly add dry ingredients. Then mix in vanilla. With about a tablespoon of dough make a ball. Place balls about 1 inch apart on cookie sheet. Bake for about 6 minutes. Allow to cool on the sheet for about 3 minutes, then dip in powdered sugar.

Orange Cookies


Desserts

From the kitchen of: Sheree Culhane, Honeyville, DurangoIngredients: Hot roll mix One jar of Honeyville jam, jelly, syrup or Chocolate Buzz Fudge Sauce

Directions: 1. Prepare hot roll mix and let rise as directed. 2. Roll dough out in a 13x9” rectangle on floured surface. With scissors, cut 2½“ deep into dough about every two inches on both sides, making a braid. 3. Spread jam, jelly or syrup in center of dough from top to bottom. Note: Can also spread cream cheese onto dough and then apply Honeyville product, or blend them together and spread the “paste” onto the dough. 4. Starting at the bottom of the dough, take each braid from each side and alternate your way up the dough, pinching each dough braid. Shape the dough like a candy cane by turn-ing the top part in a curve. 5. Bake according to Hot Roll Mix directions on a greased cookie sheet. Can make ahead of time and reheat. Glaze with powdered sugar or a drizzle of additional jam, jelly, syrup or Chocolate Buzz (heated up) before serving.

Holiday Coffee Cake

From the kitchen of: Beverly ClarkeIngredients: 1 package Raspberry Jell-O 2 cups boiling water, divided 1 (12oz) can cherry pie filling 1 package Lemon Jell-O

Raspberry and Cherry Dessert

From the kitchen of: Lynn Dearey, DurangoIngredients: ¼ recipe of Soft Molasses Cookie dough (see right) Pumpkin Cheesecake Mixture: 1 lb (three 8 oz pkgs) cream cheese, room temperature 1 cup sugar ¼ cup brown sugar 2 Tbsp cornstarch 2 large eggs 1 ¾ cups pumpkin purée (not pumpkin pie mix) 1 ¼ teaspoon ground cinnamon ½ teaspoon nutmeg 2/3 cup evaporated milk Sour Cream Topping: 1 lb (2 cups) sour cream 1/3 cup sugar 1 tsp vanilla

Directions for Pumpkin Cheesecake: 1. Preheat oven to 350º. Take a 9-inch springform pan apart, line the bottom plate with aluminum foil, and then reassemble the pan. Pull the excess foil up and around the pan to prevent any batter from leaking into the oven. Spray sides and bottom with vegetable spray. 2. Make ¼ batch of Soft Molasses Cookies Recipe. Or better yet, make the whole batch and bake cookies with the rest of the dough! 3. Pat the molasses cookie dough on the bottom only of the springform pan. Bake for 12-15 minutes for a soft cookie crust. Bake a few minutes longer for a crispier gingersnap crust. Remove from oven, and let cool while making the cheesecake batter. 4. Leave oven on 350º. Place a pan of hot water in the bottom of the oven and close the door. 5. In a mixing bowl on medium speed, beat cream cheese until smooth, about 3 minutes. Scrape down sides half way through. Add sugars and cornstarch and beat again, scraping a few times. The mixture should be smooth. Add eggs 1 at a time. Beat until creamy. 6. Fold the pumpkin, cinnamon and nutmeg into the mixture and beat again. 7. Slowly add the evaporated milk and beat only enough so there are no lumps and the filling is nice and fluffy. Scrape as needed. 8. Pour batter into prepared pan on top of baked molasses cookie crust, and bake for 55-60 minutes. 9. About 15 minutes before the pumpkin cheesecake is done, mix all sour cream topping ingredients until smooth and sugar is dis-solved. 10. When cheesecake comes out of the oven, carefully pour sour cream batter on top of cheesecake. Immediately return cheesecake to oven, and bake for another 10-15 minutes or until set. Makes one 9 inch cheesecake. Serves 14. Wrap and refrigerate any leftovers.

Pumpkin Cheesecake Recipe on a Molasses Cookie CrustSoft Molasses Cookie Recipe Ingredients: ½-1 cup sugar for rolling cookies 6 cups all-purpose flour 1 tsp salt 2 Tbsp baking soda 1 Tbsp ground cinnamon 2 tsp ground cloves 2 tsp ground ginger 2 cups (one pound) butter, softened 3 cups brown sugar, packed ¾ cup molasses, your choice 3 large eggs

Directions for Soft Molasses Cookies: 1. Prepare baking sheets by lining them with parchment paper or give it a good spritz with vegetable spray shortening. Preheat oven to 350º. 2. Measure ½-1 cup sugar in a large bowl for rolling cookies and set aside. 3. Blend flour, salt, baking soda, cinnamon, cloves and ginger in a large bowl and set aside. 4. In a large mixing bowl with a beater attachment, beat butter until creamy. Add brown sugar and molasses and beat until fluffy. Scrape bowl. Add eggs, one at a time and beat until light and fluffy. Scrape bowl again. Add flour mixture a few cups at a time and mix only until well blended and scrape once more. 5. Cover dough and chill for 30 minutes. 6. Scoop spoonfuls and roll into balls. Roll cookies in sugar. Place cookies on prepared baking sheets. Bake for 11-13 minutes or until slightly firm. Remove to cooling racks and cool completely before storing in airtight containers. Makes 48 warm, soft molasses cookies.

Directions: 1. Dissolve raspberry Jell-O in 1 cup of boiling water. Add can of cherry pie filling. Pour into a 9x9 pan and let set slightly. 2. Dissolve lemon Jell-O in 1 cup of boiling water. Add 1 small can crushed pineapple. Let set slightly until congealed. 3. Mix cream cheese and 1/3 cup cream whipped, fold into lemon mix. Add nuts if desired. Double recipe using 1 large can pineapple for larger pan.

1 small can crushed pineapple 3 oz cream cheese 1/3 cup cream whipped Nuts optional

Photo by Paul Boyer


Date post:	10-Mar-2016
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Holiday Cookbook 2012

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