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Holiday Recipes, Stories & Gift Ideas

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  • The Hutchinson News An Advertising Supplement Sunday, November 18, 2012 Page 3

  • Page 4 Sunday, November 18, 2012 An Advertising Supplement The Hutchinson News

  • The Hutchinson News An Advertising Supplement Sunday, November 18, 2012 Page 5

  • FIRST PLACE APPETIZER:Apple and Brie QuesadillasJanie Colle, Hutchinson, KS

    1 Granny Smith apple, thinly sliced

    4 t. extra-virgin olive oil

    4 8-inch flourtortillas

    8 ounces brie cheese, sliced (rind removed)

    1 T. whole-grainmustard

    1 T. maple syrup

    2 strips bacon, cooked and crumbled

    Preheat a grill pan over medium-high heat. Toss the appleslices with 2 teaspoons olive oil and cook, turning occa-sionally, until marked and tender, 3 to 4 minutes. Lay thetortillas on a cutting board.

    Top each with one-quarter each of the grilled apple and brieon one side, then fold the tortillas in half to cover the fill-ing. Heat the remaining 2 teaspoons olive oil in a largenonstick skillet over medium heat.

    Working in batches, cook the quesadillas until goldenbrown and the cheese melts, about 2 minutes per side.Meanwhile, mix the mustard and maple syrup in a bowl.Slice each quesadilla into wedges.

    Drizzle with the maple-mustard syrup and top with thebacon. Serves 4. Most likely you will want to double therecipe!

    Pineapple Shrimp SpreadPauline Moore, Mt. Hope

    1 cup chopped cooked peeled shrimp1/2 cup unsweetened crushed pineapple, drained1/2 cup reduced-fat mayonnaise1/4 cup chopped pecans2 Tbsp. minced fresh parlsey1 Tbsp. finely chopped onion1Tbsp. Lemon juice1/2 tsp. salt1/8 tsp. hot pepper sauceCelery sticks and /or crackers

    In a small bowl, combine the first nine ingredients. Chilluntil ready to serve

    Avocado-Crab DipLois Hofmeier, Harper Kansas

    1 large avacado (peeled and seeded)1 (8 ounce) package cream cheese softened1 Tbsp. lemon juice1/2 cup sour cream1 tsp. grated onion1/4 tsp. salt1 tsp. Worcestershire sauce1 (71/2 ounce) can crab meat drained a flaked

    Combine avocado, lemon juice, onion and worchestershiresauce and blend. Add cheese, sour cream and salt, blenduntil smooth. Stir in crab meat. Chill. Serve with crackeror bagel chips.

    Apple and Cheese Bread SlicesAnita Kroeker, Hutchinson, KS

    1 1/2 cups flour1 1/4 cups whole wheat flour1/4 cup wheat germ1 Tbsp. baking powder1 cup sugar1 1/2 tsp. salt1 1/2 cup milk1 egg1 cup grated sharp cheddar cheese1 cup chopped walnuts1 cup chopped apple

    Grease and flour loaf pan. Prheat oven to 350 degrees. In amedium bowl, mix flours, wheat germ, baking powder,sugar and salt. Beat together milk and egg; add to dryingredients, blending well. Stir in cheese, walnuts, andapple. Pour into prepared pan. Bake 1 hour 15 minutes.Remove from pan and cool on rack. Cut into very smallslices and serve.

    Page 6 Sunday, November 18, 2012 An Advertising Supplement The Hutchinson News

  • Pizza DipSydney Lauppe, Hutchinson, KS

    4 oz. cream cheese, softened1/4 cup sour cream1/4 cup mayonnaise1/2 cup mozzarella cheese1/4 cup parmesan cheese1 cup pizza sauce2 oz. pepperoni2 Tbsp.black olives, sliced(any other pizza topping that you like)

    Pre-heat oven to 350 degrees.Mix cream cheese, sour cream, mayonnaise, mozzarellacheese and parmesan cheese together. Spread on the bot-tom of a glass pie plate or glass pan. Spread pizza sauceon top and sprinkle with more mozzarella cheese, pepper-oni and olives. Bake for 20 minutes or until sides are bub-bly. Serve with crackers or chips.

    Snack CrackersCarol Jean Welsch, Haviland, Kansas

    1 cup oil1/2 tsp dill seed1/2 tsp.garlic powder1 pkg. ranch style dressing (dry)2- 12 oz. pkg. of oyster soup crackers

    Mix dressing well. Pour over crackers. Best if let sit for a short time.

    Slow Cooker Mexican DipWanda Simon, Hutchinson, KS

    1 1/2 lbs. ground beef1 lb. bulk hot italian sausage1 cup chopped onion1 pkg. (8.8 oz) ready to serve spanish rice1 (16 oz) can refried beans1 (10 oz) can enchilada sauce1 pound Velveets cheese, cubed1 pkg. tortilla chip scoops

    In a dutch oven, cook the beef, sausage and onion overmedium heat until the meat is no longer pink; drain. Heatrice according to package directions. In a 3 qt. slow cooker, combine the meat mixture, rice,beans, enchilada sauce and cheese. Cover and cook on lowfor 1 1/2 to 2 hours or until cheese is melted. Serve withtortilla scoops. Yield: 8 cups

    The Hutchinson News An Advertising Supplement Sunday, November 18, 2012 Page 7

  • Page 8 Sunday, November 18, 2012 An Advertising Supplement The Hutchinson News

  • The Hutchinson News An Advertising Supplement Sunday, November 18, 2012 Page 9

    Gobble RollersDebbie Mead, Pretty Prairie, KS

    8 oz. cream cheese, softened1/3 cup honey1/4 cup mustard1/2 tsp. onion powder6 8 wheat tortillas1 1/2 cup colby jack cheese, shredded12 this slices turkey

    In a medium bowl, beat cream cheese with mixer untilfluffy. Add honey, mustard and onion powder; mix well.Spread 1-2 Tablespoons of this mixture out to the edge ofeach tortilla. Sprinkle each with 1/4 cup cheese, leavingabout 1 around the edge. Place 2 slices of turkeyon each tortilla. Roll up each tortilla tightly and wrap inplastic wrap.Chill at least 30 minutes, then slice each log into 8 1rounds.

    SaladBeth Randall, Lindsborg

    3/4 C sugar1/2 C oil, or slightly less3/4 C cider vinegar1/2 tsp. pepper1tsp. salt

    Bring this mixture to a boil and then cool. Pour it over thefollowing:1 C celery, diced small1 C green pepper, diced small1/2 C onion, diced small1 small jar of pimentos1 can early June peas, drained well1 can white shoe peg corn, drained well1-2 cans french style green beans, drained well

    This is better made a day or two ahead of time. It keepswell for several days.

    Apple Pecan LogPAT HABIGER, SPEARVILLE, KS

    1 8 OZ. PKG CREAM CHEESE, SOFTENED1/2 CUP TART APPLE, CORED, PEELED AND FINELYCHOPPED3/4 CUP CHOPPED PECANS, TOASTED AND DIVIDED1/4 TEASPOON CINNAMON

    TORTILLA CHIPS, SNACK CRACKERS, PRETZELS

    COMBINE CREAM CHEESE, APPLE, 1/4 CUP PECANS ANDCINNAMON; FORM INTO A LOG. ROLL LOG IN REMAIN-ING PECANS; COVER WITH PLASTIC WRAP AND CHILLFOR 3 TO 5 HOURS OR OVERNIGHT. LET STAND ATROOM TEMP FOR 20 MINUTES BEFORE SERVING.MAKES 6-8 SERVINGS.

    Shrimp ToastBeth Randall, Lindsborg

    1/2 pound raw shrimp, peeled and deveined, chopped4 water chesnuts, chopped small 1 egg, slightly beaten1 tsp. salt1 Tbsp. chopped parsley1 Tbsp. scallions, chopped small1/2 tsp. sugar1 Tbsp. corn starch12 slices white bread, 2 days old2 Tbsp. oil

    Combine all ingredients. Trim crust, cut bread into a trian-gle. Heat oil. Spread about a teaspoon of mixture on a tri-angle. Fry mixture side down (it will not fall off.) Turn andfry the other side. Fry for about one minute, or untilbrown. These may be made, then frozen. If frozen, heat inthe oven at 400 degrees for 15 minutes.

    Cheese BallIla Linder, Sterling

    1 (3 oz.) pkg. blue cheese 1 T. Worcestershire sauce2 (8 oz.) pkgs. cream cheese 1 small onion, minced1 (3 oz.) jar pimento cheese 1 (3 oz.) pkg. chopped pecans1 (3 oz.) jar Old English cheese1 cup shredded mozzarella cheese

    Let cheese come to room temperature, then mix cheesestogether. Add Worcestershire sauce and onion.Mix well. Cover bowl and let chill after mixing, then forminto ball. Roll ball in chopped pecans. Serve with ritzcrackers.(Note: The little jars of Kraft cheeses are what is used inthis recipe.)We always have this at Christmas gatherings.

    Polish PiggiesDiana Krol, Nickerson, KS

    1 lb. Polish sausage, cut into 36 half inch slices1 beaten egg1 pkg. puff pastry thawedsesame seeds

    Brush a sheet of puff pastry with beaten egg. Cut into cir-cles with a 1 1/4 fluted cutter; repeat to get 36 circles. Topeach sausage round with a pastry circle and sprinkle withseeds. Skewer each stack with a toothpick and bake on acookie sheet at 400 degrees until golden (18-20 minutes).Serve warm with Apricot Mustard Dip.

    Apricot Mustard Dip6 Tablespoons Dijon mustard2 Tablespoons mayonnaise1/4 cup apricot jam Mix all ingredients together and serve.

    FirecrackersJoni Huston Hafner, Hutchinson

    3 sleeves of saltine crackers2 cups of cheezit crackers1 cup of canola oil1 package of Hidden Valley Fiesta Ranch dip mix3 tablespoons red pepper flakes (this can be modified)

    Wisk the oil,dip mix and pepper flakes together, pour into alarge bowl or container. Pour the 3 sleeves of saltinecrackers and 2 cups of cheezit crackers into the oil. Mixwith a large spatula covering the crackers with oil mixture.Put a secure lid onto the mixing bowl or container and turnthe container upside down allowing the oil to pour downover the crackers. Continue stirring and turning containerover with lid on until crackers look well covered. Let themset about 1 hour, then enjoy ! These Firecrackers will keepfor days and gain flavor.

    Smoky Potato-Gruyere TartletsLaurie White, Geneseo, KS

    6 baby Dutch or fingerling potatoes1 sheet frozen puff pastry dough, thawed tsp kosher salt tsp smoky paprika1/3 cup shredded Gruyere cheese1 tsp chopped rosemary

    Place potatoes in saucepan; cover with water. Bring to aboil. Reduce heat; simmer for 5 minutes or until almosttender. Drain; rinse with cold water. Cut crosswise into thinslices. Preheat oven to 400?. Unfold dough; place on asurface dusted with flour. Roll to a 10 x 9 inch rectangle.Cut into 20 (2 x 2 inch rectangles). Score each rectangleabout 1/8-inch from edge. Prick dough liberally with a fork. Arrange on a bakingsheet lined with parchment paper; chill 10 minutes.Arrange 2 potato slices onto each dough piece, and sprin-kle with salt and paprika. Combine cheese and rosemary. Sprinkle about tspcheese mixture over each tartlet. Bake at 400? for 15 min-utes or until golden. Serves 10

  • Mexican BierocksJennifer Baldwin, Overland Park, KS

    Dough:2 cups warm water2 packages (.25 ounce) dry active yeast1/3 cup sugar1 egg1/4 cup margarine, softened2 tsp. salt7 cups flour, sifted-Dissolve the yeast in the warm water for about 10 minutesor until creamy.-Add sugar, egg, margarine, salt and half of the flour. Mixuntil smooth

    -Add remaining flour until dough pulls together.-put in oiled bowl and let rise for 1 hour

    Filling:1 pound lean ground beef1 cup onion (can add more if desired)1 cup green onion (if desired)

    Taco Seasoning1 pkg shredded cheese (any flavor desired)- Saut onions and green peppers. Brown beef and addtaco seasoning.- Flatten prepared dough and cut into squares about 4 inch-es by 4 inches.-Places spoon full of meat filling in the middle of thesquare, topp with cheese and fold the edges in and forminto a ball.-Please on greased cookie sheet and bake at 350 for 25minutes or until golden brown.

    Page 10 Sunday, November 18, 2012 An Advertising Supplement The Hutchinson News

  • The Hutchinson News An Advertising Supplement Sunday, November 18, 2012 Page 11

    Sweet Autumn Pork ChopsPAT HABIGER, SPEARVILLE KS

    3/4 C. APPLE JUICE, DIVIDED6 TABLE. MAPLE SYRUP,DIVIDED4 BONELESS PORK CHOPS,3/4 INCH THICK1 AND 1/2 TEASPOONS CIN-NAMON, DIVIDED1 TEASPOON GARLIC POW-DER1/2 TEASPOON PEPPER1 TABLES. OLIVE OIL1 SWEET POTATO, PEELEDAND THINLY SLICED

    1 SWEET ONION, THINLY SLICED2 BOSC PEARS, CORED AND THINLY SLICED1 GOLDEN DELICIOUS APPLE, CORED AND THINLYSLICED

    COMBINE 1/2 CUP APPLE JUJICE AND 1/4 CUP MAPLESYRUP IN A PLASTIC ZIPPING BAG. ADD PORK CHOPSAND TURN TO COAT; FRIG AT LEAST 2 HOURS. MIX ONETEASPOON CINNAMON, GARLIC POWDER AND PEPPERIN A CUP. REMOVED PORK CHOPS FROM BAG AND DUSTWITH SPICE MIXTURE; SET ASIDE. HEAT OIL, 2 TABLES.APPLE JUICE AND REMAINING MAPLE SYRUP IN LARGEOVEN-SAFE SKILLET. ADD VEGETABLES AND FRUITS;SPRINKLE

    WITH REMAINING CINNAMON. SAUTE OVER MEDIUMHEAT FOR ABOUT 35 MINUTES, STIRRING OCCASIONAL-LY, UNTIL SWEET POTATO IS SOFT AND MIXTURE ISCARAMELIZED. HALFWAY THROUGH COOKING TIME,ADD REMAINING APPLE JUICE IF MIXTURE SEEMS DRY.REMOVE MIXTURE FROM SKILLET; ADD PORK CHOPSTO SKILLET AND TOP WITH MIXTURE. COVER AND BAKEAT 400 DEGREES FOR 35 MINUTES. SERVES 4

    Nutty Wild RicePauline Moore, Mt. Hope Kansas

    2 1/2 cups water1/2 cup uncooked wild rice1 Tbsp.reduced-sodium soy sauce6 green onions, sliced1 Tbsp. butter2/3 cup sliced almonds, toasted1/4 cup sunflower kernels3 Tbsp. sesame seds, toasted1/4 tsp. salt

    In a large saucepan, bring the water, rice and soy sauce toa boil. Reduce heat; cover and simmer for 45-60 minutes or untilrice is tender. Meanwhile, in a small skillet, saute onions in butter untiltender.Stir in the remaining ingredients; heat through. Remove

    from the heat. Dreain rice if necessary. Stir in onion mixture. Serves 5.

    Chicken Breast Eden IsleJennifer Barber, Hutchinson Kansas

    6 chicken breasts, halved and de-boned2 cans cream of chicken soup1 1/2 cups sour cream3 oz. cream cheese1 pkg.dried beef12 slices bacon

    Line bottom of casserole with dried beef (9x13 dish)Pepper chicken (do not salt). Wrap bacon aroundeach 1/2 chicken breast. Mix cream cheese, sour creamand soup together. Cover with heavy tin foil tightly. Bake2 hours @ 325 degrees then uncover and let brown for several minutes. Serve on a bed of rice.

    German KrautLee Hofmeier, Harper, KS

    1 gallon sour kraut (rinsed)1 cup instant potato flakes (dry)1 cup brown sugar1 cup onion (grated)1 tsp. salt4 cloves garlic (minced)1 cup bacon (cooked and diced)

    Mix together and cook very slowly for 1 to 2 hours.Stir occasionally. Good with braut or hot dogs.

    Parmesan Breast Zesty Red PepperChickenLois Hofmeier, Harper Kansas

    4 chicken breast (boneless)1/2 cup Parmesan plus zesty red pepper ( if youcan't find this, use plain parmesan cheese and powdered Italian dressing mix)1/2 cup bread crumbs1 stick butterSalt and pepper to taste

    Spray a 9x12 baking pan with cooking spray. Mixparmesan, salt, pepper and bread crumbs together

    Dip each chicken breast in melted butter, then rollin dry cheese mixture. Bake 1 hour at 350 degrees.Serve with popcorn rice.This is very tender and so good.

    Broccoli Chicken CasseroleBecky Lyman, Hutchinson Kansas

    Prep time: 15 minutes/ bake 30-35 minutes

    1 1/2 cup water1pkg. (6 oz.) chicken stuffing2 cups cubed cooked chicken (can chicken may be used)1 cup frozen broccoli florets, thawed1 can (10 3/4 oz. condensed broccoli cheese soup undiluted)1 cup (4 oz.) shredded cheddar cheese

    In a small saucepan, bring water to a boil. Stir in stuffing mix. Remove from heat, cover and let it stand for 5 minutes. Meanwhile, layer chicken and broccoli florets in agreased 11x7 inch baking dish. Top the chicken and broccoli with the broccoli cheese soup. Fluff the stuffingwith a fork and spoon the stuffing over the soup. Sprinklewith cheddar cheese. Bake uncovered at 350 degrees for 30-35 minutes or until heated through. Yield: 6 servings. May be doubled.

    Simple Keilbasa & Potato SoupJoseph Williams, South Hutchinson, Kansas

    6 large potatoes1 bag sharp cheddar cheese1 package of Keilbasy (kielbasa plural)1 container of minced onion1 gallon milk1 cup butter

    Get about 6 large potatoes and peel themt he best you can,then rinse. Cut the potatoes into small chunks and putthem in a large saucepan with the milk covering all thechunks. After that cut the Kielbasy, add some minced onionand put it into a skillet and brown it till cooked throughthen add it to the pan of potatoes. Then add a cup of butteror margarine and a full bag of sharp cheddar cheese. Cookuntil all the cheese is melted. Stir to prevent burning. Serve.

  • Page 12 Sunday, November 18, 2012 An Advertising Supplement The Hutchinson News

    Beefy Hash Brown PizzaRuby Bontrager, Haven, KS

    5 cups frozen shredded hash brown potaotes, thawed1 can (10 3/4 oz) cheddar cheese soup, undiluted1 egg lightly beaten1/2 tsp. salt1/4 tsp. pepper2 pounds ground beef1 medium onion, chopped1 can (4 oz) mushroom stems and pieces, drained1 can (15 oz) pizza sauce4 cups (16 oz) shredded pizza cheese, divided

    In a bowl, combine the potatoes, soup, egg, salt and pep-per. Spread mixture into a greased 15x10x1 baking pan.Bake at 400 degrees for 20-25 minutes or until lightlybrowned. Meanwhile, in a large skillet over medium heat,cook the beef, onion and mushrooms until meat is nolonger pink; drain. Stir in pizza sauce; keep warm. Sprinkle 2 cups pizzacheese over hot crust. Spread meat misture over the top;sprinkle with remaining cheese. Bake 5-10 minutes longeror until cheese is melted. Yield: 6-8 servings

    Chicken Souffle SandwichWanda Simon, Hutchinson, KS

    9 slices white bread, crusts removed4 cups cooked chicken, diced8 oz. sliced mushrooms1/4 cup butter1 8oz can water chestnuts, drained and sliced1/2 cup mayonnaise8 oz. sharp chedder, sliced4 eggs well beaten2 cups milk1/2 to 1 tsp. salt1 2oz jar pimento, drained and chopped1 can cream of celery soup1 can ceam of mushroom soup2 cups buttered bread crumbs

    Line a 9x13x2 1/4 metal pan with bread slices. (Largepyrex not big enough). Top with chicken. Saute mush-rooms in butter for 5 minutes. Spoon mushrooms andchestnuts over chicken. Dot with mayonnaise and top withcheese. Beat eggs, milk, and salt; pour over chicken. Mixsoups and pimento and spoon all over.Cover with foil and store in refrigerator overnight.Bake for 1 hour and 45 minutes on center rack in 350degree oven.Sprinkle bread crumbs on top for last 15 minutes of bak-ing. Serves: 12Note: Can use crust from bread in buttered bread crumb

    CRANBERRY HAM LOAFJanie Colle,Hutchinson, KS

    1 egg, lightly beaten1 cup whole milk1 large onion, chopped1 medium green pepper,chopped1 cup soft bread crumbs1-1/2 pounds ground fully cooked ham1 pound bulk pork sausage1 can (14 ounces) whole-berry cranberry sauce1/4 cup water1 T. light corn syrup

    In a large bowl, combine the egg, milk, chopped onions,chopped green pepper and bread crumbs. Crumble hamand sausage over mixture and mix well. Pat into anungreased 9-in. x 5-in. loaf pan (pan will be full). Place on a baking sheet. Bake, uncovered, at 350* for 70-80 minutes or until a meat thermometer reads 160*. In asmall saucepan, combine the cranberry sauce, water andcorn syrup. Bring to boil. Reduce heat: simmer, uncoveredfor 5 minutes or until thickened. Remove ham loaf to a serving platter; serve with cranberrysauce either by covering the top of ham loaf with the sauceor serve in a small bowl and let guests put own sauce overham loaf.

    Excellent for Thanksgiving or Christmas dinners and othermeals all year around. YUM!Makes 8 servings!

  • The Hutchinson News An Advertising Supplement Sunday, November 18, 2012 Page 13

    Holiday BrisketDebbie Mead, Pretty Prairie, KS

    1 envelope dry onion soup mix1/3 cup mild flavored honey3/4 tsp. cinnamon1/2 tsp. black pepp1 cup dried apricots3-3 1/2 lbs. lean beef brisket1 1/2 cup orange juice3/4 tsp. ginger1 Tbsp. grated orange peel1 cup golden raisins

    Sprinkle half of the soup mix in bottom of a 9x13 pan. Lay brisket in pan and sprinkle remaining soup mix evenly overmeat. Cover pan tightly wit aluminum foil. Bake at 350degrees for 2 1/2 hours. In medium bowl, combine honeywith remaining ingredients. Uncover pan and spoon off fat.Spread fruit mixture over meat. Cover and return to oven and cook for an additional 1-1 1/2hours. Slice brisket across grain. Steamed brown rice orbuttered noodles makes a good accompaniment. Makes 8-10 servings.

    Cheesy Potato Ham SoupNathan Dutton, Hutchinson, Kansas

    5 to 6 potatoes, peeled and cut up1 small onion, finely chopped2 stalks celery, finely chopped2 cups Velveeta cheeseHam, cubedMilk

    In saucepan add potatoes, onion, celery and about 2 cupsof salted water. Boil until ingredients are tender. Do notdrain. Add 2 to 3 cups of milk, heat until boiling point, thenadd ham and cheese. Heat until cheese melts. Don't boil. Iftoo thick, add milk.

    Sauerkraut SoupBeth Randall, Lindsborg, KS

    1lb. Polish Sausage (may use 1 lb.ground beef)1 onion, chopped1 garlic clove, chopped2 C. chicken stock / broth2 C. beef broth1 14 oz. diced fire roasted tomatoes and juice1 14 oz. can sauerkraut1 C. water1 Tbsp. brown sugar3-4 bay leaves3 Tbsp parsley, chopped (or 1-2 Tbsp. dried)1 tsp. sage

    Brown meat, onion and garlic. Drain. Combine all ingredi-ents, bring to a boil, then turn down to simmer forabout 10 minutes. Remove bay leaves. You may add morewater after tasting.

    Entertaining is part of the holiday sea-son when hosts and hostesses opentheir homes to many friends and fam-ily to celebrate a time of giving and togetherness.Gifts for the host and/or hostess can show appre-ciation to the men and women who go above andbeyond.

    A hostess gift can be as simple or as extrav-agant as your budget allows. Many people tendto gravitate toward food-related gifts because oftheir simplicity and the idea that they can beserved at the gathering of friends and family.But conventional etiquette suggests that hostsand hostesses are not obligatedto serve the beverages or foodsguests bring and should notfeel ashamed to reserve themfor their own private use. Soguests may want to think out-side the box when gifting holi-day hosts this season. Here aresome ideas to consider.

    Flavored dipping oils:Herb-infused oils lend a differ-ent taste to prepared foods andalso can be used as a bread gar-nish in lieu of butter. Pair a fla-vored oil with a loaf of gourmetbread and include a decorative,shallow bowl that can be used for the oil.

    Wine caddy: The number of restaurantsthat enable you to bring your own beverages hasmultiplied. This means that diners can benefitfrom practical ways to transport their favoritevintage from home to the table. Wine caddiesand holders come in many different designs,from some that resemble a woman's clutch tosuitcase-inspired designs.

    After-dinner treat: Put together a basketof foods that can be served after dinner. A cit-rusy palate cleanser, like lemon-infused buttercookies, fresh fruit and a sparkling beveragemay fit the bill perfectly. Specialty stores oftensell gift "towers" this time of year that packagetogether delicious treats.

    Scented sugars: Oil isn't the only condi-ment that can be infused with aroma and addi-tional flavor. Purchase canning jars and fillthem with your favorite brand of granulatedsugar. Add flavorings, such as cinnamon sticks,vanilla beans, mint leaves, or hazelnuts, to givefoods a subtle essence of flavor. Tie a bow aroundthe jar and present it as a thoughtful gift.

    Garden gift basket: Although the coldweather is here, a garden gift basket can stillmake a welcome gift. Include flower seeds, fertil-izer sticks, a garden trowel, a pair of gardening

    gloves and any other essentialsyou can think of.

    Spa gift certificate:Entertaining is hard work and ahostess may enjoy some time torecuperate once the holidays havecome and gone. A gift certificatefor a facial or massage will pro-vide at least an hour of pamper-ing.

    Homemade treats: Muchin the way a hand-written thank-you note can convey how muchyou appreciate a gift, a handmadegift can tell a host that you werethankful to be invited to an event.If you prepare a signature dish,

    whip it up and bring it along. It's also easy tocreate some simple garnishes and package themin a decorative tin or jar. Think homemade salsaor a homemade chocolate ganache sauce.

    Breakfast in bed: Enable the host andhostess to sleep in the next day by having break-fast all ready to go. Put together a basket or traywith individual bottles of juice, packets of tea orinstant coffee and some gourmet muffins orscones. Add a jar of jam and some small spread-ing knives so breakfast can be served with mini-mal hassle.

    There are many gifts that can treat a host orhostess to something special as a token of appre-ciation for opening up his or her home during theholiday season.

    Gifts for your holidayhost or hostess

  • Page 14 Sunday, November 18, 2012 An Advertising Supplement The Hutchinson News

    Thai Curry Stew with Turkey andZucchiniLaurie WhiteGeneseo, KS

    1 to 2 dried Thai or other hot red dried chiles, stems discarded

    cup boiling water tsp coriander seeds tsp cumin seeds1 tsp grated lime rind15 cilantro sprigs, coarsely chopped2 garlic cloves, crushed 1 inch piece peeled fresh ginger, coarsely chopped1 cup light coconut milk2 Tbsp olive oil2 cups grated peeled carrot1 cups chopped yellow onion tsp kosher salt tsp freshly ground black pepper4 cups chicken broth3 cups chopped zucchini, divided3 cups chopped cooked skinless turkey

    (light and/or dark meat)3 cups hot cooked brown basmati rice cup dry roasted peanuts, optional2 Tbsp fresh cilantro leaves, chopped6 lime wedges

    Combine chiles and cup boiling water in a bowl; let standfor 15 minutes or until chiles are soft. Remove chiles; dis-card water. Combine coriander and cumin in a small skilletover medium heat. Cook three minutes or until toasted,shaking pan frequently. Place spice mixture in a spice orcoffee grinder, and process until finely ground. Combinethe ground spices, chiles, rind, cilantro sprigs, garlic, andginger in a food processor; process until finely chopped.Add coconut milk, and process until smooth. Heat a Dutch oven over medium heat. Add oil to pan; swirlto coat. Add carrot and onion; cook five minutes or untilonion is tender, stirring occasionally. Add the coconut milkmixture, salt and pepper. Increase heat to high, and cookfor four minutes or until mixture reduces and begins tobrown, stirring frequently. Reduce heat to medium-high; add broth, scraping pan toloosen browned bits. Bring to a boil; stir in 2 cups zucchi-ni. Simmer for 45 minutes or until zucchini is very tender.Remove pan from heat. Mash zucchini mixture with apotato masher, or blend with an immersion blender.Return pan to medium-high heat. Stir in the remaining 1 cups zucchini and turkey; cook 2minutes or until thoroughly heated. Spoon cup rice intoeach of 6 shallow bowls; top each serving with 1 cups stewand two tsp nuts, and 1 tsp cilantro. Serve with limewedge.

    Wiener RoastGeri Shafer, Hutchinson, KS.

    1 1/2 cup uncooked macaroni1 lb wieners1 3/4 cup grated cheese1/2 cup milk1/2 tsp salt1/2 tsp dry mustarddash pepperChili sauce

    Cook macaroni until tender and drain. Grease a round dishand line the sides with wieners. Stir together cheese, milk,salt, mustard and pepper. Add to macaroni. Fill center ofbaking dish with mixture. Bake until brown in 350 degreeoven. Turn out and serve with chili sauce.

    Spring Pea Orzo RecipeVirginia Karlin, Great Bend, Kansas

    1 cup uncooked orzo 1T. butter1/2 c. chopped green onions1/4 chopped green peppers6 oz. chopped ham1- 9 oz frozen spring peas1/2 teaspoon lemon pepper1/2 teaspoon salt1/2 c. half and half may use more depending on howmuch orzo soaks up2 Tablespoon Parmesan cheese2 Tablespoon chopped parsley

    Cook orzo in salted water until tender 6-8 minutes. Drain ,using same pan melt butter- add onion, pepper and ham-Add snap peas , cook 2 minutes or until all is warmedthroughly. Reduce heat and add lemon pepper andhalf and half- add orzo, cheese and parsley Makes 3 threeserving

    HONEY SUNFLOWER SEED WHEATBREADJanie Colle, Hutchinson, KS

    2 pkg (1/4 oz. each)active dry yeast

    3-1/4 cups warm water (110 * to 115*)

    1/4 cup bread flour1/3 cup canola oil1/3 cup honey3 t. salt6-1/2 to 7-1/2 cups

    whole wheat flour1/2 cup sunflower

    kernels3 T. butter, melted

    In a large bowl, dissolve yeast in warm water. Add thebread flour, oil, honey, salt and 4 cups whole wheat flour.Beat until smooth. Stir in sunflower kernels and enoughremaining flour to form a firm dough. Turn onto a flouredsurface; knead until smooth and elastic, about 6-8 minutes.Place in a greased bowl, turning once to grease the top.Cover and let rise in a warm place until doubled, about 1hour. Punch dough down. Divide into three portions.

    Shape into loaves; place in three greased 8-in. x 4-in. loafpans. Cover and let rise until doubled, about 30 minutes.Bake at 350* for 35-40 minutes or until golden brown.Brush with melted butter. Remove from pans to wire racksto cool. Makes 3 loaves (12 slices each)

    Cucumber SaladCarol Jean Welsch, Haviland, KS

    3 cucumbers3 stalks celery1/2 red onion1 green pepper1 red pepper1 cup sugar1 cup vinegarsalt celery seed and mustard seed

    Slice the cucumbers and celery into thin pieces. Chop the onion, green pepper and red pepper int medium sizepieces.

    Bring the sugar, vinegar, salt, celery seed and mustard seedto a boil until sugar is dissolved. Let stand 1 hour. Pourover veggies. Chill.

    Green Beans with Roasted GrapeTomatoesPauline Moore, Mt. Hope, KS

    2 tsp. Olive oil1/4 tsp. grated lemon peel2 pints grape tomatoes1/4 tsp. celery saltdash white pepper1 1/2 lbs. fresh green beans, trimmed2 Tbsp. grated Romano or Parmesan cheese

    In a small bowl, combine oil and lemon peel. Place toma-toes in a greased 15x10 x1 inch baking pan; drizzle with oilmixture. Sprinkle with celery salt and pepper, toss to coat.Bake at 350 degrees for 35-40 minutes or until very tender,stirring once.

    Meanwhile place beans in a steamer basket, place in asaucepan over 1 inch of water. Brint to a boil; cover andsteam for 7-8 minutes or until crisp-tender.

    Transfer to a serving plate. Place tomatoes over beans,sprinkle with cheese.Serve warm or at room temperature. Yield: 10 servings

  • The Hutchinson News An Advertising Supplement Sunday, November 18, 2012 Page 15

    Grandma's Crunchies (granola)Diana Krol, Nickerson, KS

    8 cups old fashioned oats1 cup corn meal1 cup whole wheat flour1 cup sugar1/2 cup wheat bran1 teaspoon salt1/2 cup honey1/4 cup water3/4 cup melted butter1 Tablespoon vanilla1 cup coconut1/2 cup sunflower seeds1/2 cup rasins1/2 cup chopped dried approcots1/2 cup dried cranberries

    Stir first 6 ingredients together. Mix butter, water andvanilla together and stir into the dry ingredents. Fold in thecoconut and seeds. Spread mixture on a large jellyroll pan and bake at 325degrees for an hour, stirring every 15 minutes. When cool,layer Crunchies with dried fruit and store in an air tightcontainer. Serve with milk or yogurt.

    Roasted Cauliflower PastaLaurie White, Geneseo, KS

    2 Tbsp butter2 Tbsp Olive Oil2 medium shallots, peeled and cut into wedges1 (1 lb) head cauliflower, trimmed and cut into florets1/3 cup sliced Spanish olives tsp salt tsp crushed red pepper5 garlic cloves, crushed12 oz. uncooked penne (tube-shaped pasta)3 Tbsp coarsely chopped fresh parsley1 oz. fresh pecorino Romano cheese, shaved

    Place a small heavy roasting pan in oven. Preheat oven to450?. Remove preheated pan from oven. Add butter andoil to pan; swirl to coat. Add shallots and cauliflower topan; toss to coat. Bake at 450? for 10 minutes. Add olivesand next three ingredients to pan; toss to combine. Bakean additional seven minutes or until cauliflower is tenderand browned. Cook pasta in boiling water seven minutesor until almost tender. Drain pasta through sieve over abowl, reserving cup pasta cooking liquid. Return pastato pan over medium-high heat. Add reserved cooking liq-uid and cauliflower mixture; toss. Cook two minutes oruntil pasta is al dente, stirring occasionally. Remove fromheat; sprinkle with parsley, and garnish with shavedcheese.

    4 servings serving size 2 cupsCalories 531 per serving

    Baked Sweet Potato ChipsAnita Kroeker, Hutchinson, KS

    2 medium sweet potatoes, peeled1 Tbsp. vegetable oil1/2 tsp. coarse sea saltPepper to taste

    Heat oven to 400 degrees. Cut sweet potatoes into verythin slices. In a large bowl, toss the potatoeos with oil, salt,and pepper. Place potatoes in single layer on 2 ungreasedcookie sheets. The slices can touch, but cannot overlap.Bake 10-15 minutes, until the edges are crisp, but potatoesare still soft in the center. Cool 5 minutes, remove from the cookie sheets to parchment paper. As they cool completely, they will become crisp.

    Green Giant Health DrinkDebbie Mead, Pretty Prairie, KS

    1 ripe avacado, seeded, peeled and cubed1 small banana, peeled and cut into chunks1 cup milk1 Tbsp. honey1 1/2 tsp. cinnamon2 ice cubes

    Place all ingredients in blender. Whirl until smooth. Addadditional milk to thin if desired. 2 servings.

  • Cheesecake Phyllo CupsWanda Simon. Hutchinson, KS

    4 oz. reduces-fat cream cheese1/2 cup reduced fat sour creamSugar substiture equivalent to 2 tablespoons sugar1 tsp. vanilla extract2 pkgs.(2.1 oz each),frozen miniature phyllo shells, thawed1 can (11 oz) mandarin orange slices, drained1 kiwifruit, peeled, sliced and cut into squares

    In a bowl, whisk together the cream cheese and sourcream, sugar substitute and vanilla until smooth. Pipe or spoon into pyllo shells. Top each with and orangesegment and kiwi piece.Refrigerate unti serving. Make 2 1/2 dozen.

    ORANGE SCONESJanie Colle, Hutchinson

    Scones:2 cups all-purpose

    flour4 T. sugar2-1/2 t. baking

    powder2 t. grated orange

    peel1/3 cup cold butter1/2 cup mandarin

    orange segments(from 11 oz-can),chopped, drained

    1/4 cup milk1 egg, slightly beaten

    Orange Butter:1/2 cup butter, softened2 T. orange marmalade

    Heat oven to 400 degrees. Lightly spray cookie sheet withcooking spray. In large bowl. Mix flour, 3 tablespoons ofthe sugar, the baking powder and orange peel. Cut in 1/3cup butter; using pastry blender until mixture looks likecoarse crumbs. Add orange segments, milk and egg; stirwith fork just until mixture leaves side of bowl and softdough forms. Place dough on floured surface. Knead lightly 10 times. Oncookie sheet, roll or pat dough into 7-in round. Sprinklewith remaining 1 tablespoon sugar. Cut into 8 wedges, sep-arate slightly. Bake 15 to 20 minutes or until golden brown.Meanwhile, in small bowl, beat 1/2 cup butter until lightand fluffy; stir in marmalade. Serve with warm scones.Makes 8 servings.

    Ronald Reagan's Date Nut BreadJennifer Barber, Hutchinson Ks.

    1 cup brown sugar1 cup sour milk1 egg beaten1/2 cup butter melted11/2 cup flour3/4 tsp. baking soda3/4 tsp. cinnamon1/2 tsp. cloves, nutmeg or ginger2 cups dates, chopped1/2 cup walnuts, chopped

    Cream butter and sugar. Sift dry ingredients and sour milk into butter sugar. Add dates and nutslast. Mix all together.Bake in loaf pan on 350 degrees for 1 hour.Test with toothpick to see if done.

    Pineapple CookiesLee Hofmeier, Harper, KS.

    1 cup white sugar1 cup brown sugar1 cup shortening2 eggs (well beaten)1/2 tsp. soda1 cup crushed pineapple2 tsp. baking powder3 cups flour1/2 cup chopped nuts

    Cream sugars and shortening. Beat in eggs and then addother dry ingredients, alternately with pineapple. Mix well.Stir in nuts and mix again.

    Drop by teaspoonsfull on greased baking cookie sheet.Bake at moderate oven 350 to 375 degrees for 12 to 15minutes or until brown. Makes 3 dozen. May substitute coconut in place of nuts oradd both.

    Page 16 Sunday, November 18, 2012 An Advertising Supplement The Hutchinson News

  • The Hutchinson News An Advertising Supplement Sunday, November 18, 2012 Page 17

    Apple FrittersLois Hofmeier, Harper, KS

    1 large orange (rind and all)1 cup milk1/4 cup butter (melted)1 egg (beaten)1 cup apples (finely chopped)1 tsp. vanilla3 1/4 cups flour1/2 cup sugar2 tsps. Baking powder1/2 tsp. saltOil for deep frying

    Place orange in a blender and chop finely. Set asideIn large mxing bowl combine milk, melted butter and egg,mix slightly.Add apples, orange and vanilla. Mix into this the flour, bak-ing powder, sugar and salt. Mix all together with a spoonuntil well blended. Do not over mix.Preheat oil to 350 degrees. Drop batter from teaspoon inhot grease. Turn once for even browning. Cool slightly androll in powdered sugar. Enjoy!

    Pan BreadPauline Moore, Mt. Hope, KS

    2 cups flour2-3 spring onions, finely chopped2 ripe tomatoes, skinned and crushed1 cup watersalt, pepper, oil for frying

    Mist the flour with the water and add the crushedtomatoe, onion, and the salt and pepper. Combine the mixture well with a wooden spoon to forma smoothe cream. Put oil into frying pan and heat it well.Fry the pan bread by spooning it with a large tablespooninto the hot oil. When one side has browned, turn it tobrown evenly on the other side. Serves 1 portionCooking time 8 minutes.

    Easy Carrot BreadEvelyn Schneider, Tribune, KS

    2/3 cup oil1 cup sugar2 eggs1 1/2 cups flour1 tsp. soda1/2 tsp. cinnamon1 cup grated carrots

    Combine all ingredients in large mixing bowl; mix 2 min-utes on medium speed. Spoon into a greased 8 1/2 x 4 1/2x 2 5/8 inch loaf pan. Bake at 350 degrees for 55 minutesor until done.

  • Page 18 Sunday, November 18, 2012 An Advertising Supplement The Hutchinson News

    Holiday hosts and hostessesmay want to put a storagefreezer on their wish listthis year. Having the ability to pre-pare meals in advance and store themeasily for later use could prove invalu-able -- especially for those who areopening their homes for the holidays.

    Food and celebrations are unequiv-ocally intertwined. While presents anddecorations may be important parts ofholiday festivities, food is just asimportant for hosts who want to throwa successful holiday party. Those whoare welcoming guests to their homesfor the holidays may fret over what toserve and how long preparation willtake, especially when they're busy withother tasks. However, stretching out foodshopping, preparation and cooking over afew weeks can make the process much moremanageable.

    A freezer can be a party host's bestfriend come the holiday season. Many foodscan be prepared in advance and then frozenuntil the celebration. Also, having smallportions of pre-made foods can be helpfulwhen visitors pop in unexpectedly and maybe hungry for a meal. Just take somethingout of the freezer and heat it.

    Certain tips can ensure foods made inadvance are stored properly and heat upquickly.

    Casseroles, baked pasta dishes andvegetables can be prepared in advance andfrozen. Be sure to consult with any recipesto see if items can indeed be frozen if youare unsure how they will fare in the freezer.

    Instead of preparing food and storingit in one large container, separate it into twosmaller containers so dishes defrost quicklyand dinner time isn't delayed.

    Use packaging specifically designedfor use in the freezer. These products willoffer extra insulation against freezer burn,

    which dehydrates food. Keeping air out ofthe packaging will help to alleviate casesof freezer burn and potential waste ofgood food.

    Mark packages with the date thefoods were packaged as well as what is

    inside. This makes it easy to keep invento-ry of what is in the freezer.

    Defrost foods in the refrigeratorthe night before the holiday meal willbe served. Heating foods that aren'tstill frozen considerably cuts down oncook times.

    If food cannot be defrostedbefore cooking, keep in mind that youmay have to cook foods longer thannormal.

    Many desserts also can befrozen. Freeze pies before they arecooked. Cakes can be frozen if youfreeze the layers separately. Thenassemble and frost the cakes beforeserving. Cream pies cannot be frozen,but you can use pudding in place of

    cream in many recipes and be able to freezethem. Brownies and other "bar" recipes willfreeze and carry well.

    If you don't want to have everythingprepped in advance and enjoy the taste of afreshly cooked meal, consider preparing sidedishes in advance andthen leave the roastor turkey to cook.Any steps youcan take aheadof time willdramaticallycut out thetime you haveto spend inthe kitchenwhile guestsare around.

    Don't feel shyabout cutting cornerswhen possible. If you're cooking the entiremeal, invest in pre-made frozen appetizersto save time.

    Cook ahead of the holidays to save time

  • The Hutchinson News An Advertising Supplement Sunday, November 18, 2012 Page 19

  • Page 20 Sunday, November 18, 2012 An Advertising Supplement The Hutchinson News

    Thanksgiving CornbreadAnita Kroeker, Hutchinson, KS

    1 cup yellow corn meal1cup flour1/4 cup sugar1 Tbsp.baking powder1/2 tsp. salt1 (15 1/4 oz.) can whole kerner yellow and white corn,drained1 (14 3/4 oz.) cream style white corn, drained1/2 cup butter or margarine, melted1/4 cup milk2 eggs, beaten

    Combine cornmeal, flour, sugar, baking powder, and salt ina large bowl and mix well.Combine corns, butter, milk, andeggs. Pour into flour mixture; stir just enough to blend.Pour in greased 8 inch square baking pan or 12 largegreased muffin cups. Bake at 400 degrees for 25-30 min-utes for 8 inch pan or 15-20 minutes for muffins.

    Southwestern BreadDebbie Mead, Pretty Prairie, KS

    3 cups flour3/4 cup yellow corn meal1 (1 1/4 oz) pkg. taco seasoning mix3 Tbsp. salsa1 (4oz) can green chilies, diced and undrained3 Tbsp. fresh cilantro, finely chopped3/4 cup cheddar/pepper jack cheese, shredded2 Tbsp. olive oil1 pkg. fast rise yeast3/4 cup water (80-85 degrees)1 egg white, beaten2 Tbsp. chedder/pepper jack cheese, divided

    Mix all ingredients except the egg white and 2 Tbsp. cheesetogether. (I use a mixer with adough hook). Knead and then divide into 4 equal portions.Roll into ropes about 15 long.

    Twist 2 ropes together, pinch ends and turn under. Shapeinto a cresecent shape and place on a sprayed 12x18x1baking sheet. Repeat with remaining 2 ropes. Cover; let riseuntil double in size. Brush breads with beaten egg white and sprinkle withcheese on top of each bread. Bake in 375 degree oven forabout 25 minutes or until golden brown.

  • The Hutchinson News An Advertising Supplement Sunday, November 18, 2012 Page 21

    Cranberry Orange BreadRuby Bontrager, Haven, KS

    1/4 cup butter, softened1 cup sugar1 egg1 tsp. grated orange peel2 cups all purpose flour1 tsp. baking powder1 tsp. salt1/2 tsp. baking soda3/4 cup orange juice1 cup chopped fresh cranberries1 cup golden raisins

    In a large bowl, cream butter and sugar. Beat in egg andorange peel. Combine the dry ingredients, add to creamedmixture alternately with juice. Fold in cranberries andraisins. Pour into a greased 9x5x3 loaf pan.

    Bake at 350 degrees for 60 to 65 minutes or until a tooth-pick inserted near the center comes out clean. Cool. Cutinto 16 slices.

    CINNAMON-APPLE BREAD PUDDINGPAT HABIGER, SPEARVILLE KS

    1 LOAF CINNAMON SWIRL BREAD, CUBED2 CUPS MILK4 EGGS, BEATEN1 CUP APPLESAUCE1 CUP SUGAR2 TABLES. VANILLA EXTRACT1/2 TEASPOON CINNAMON1/4 TEASPOON NUTMEG1/4 CUP BUTTER, MELTED AND COOLED SLIGHTLYCARAMEL SAUCE;18 OZ. CONTAINER CARAMEL APPLE DIP1/4 CUP HALF AND HALF CREAM

    PLACE CARAMEL DIP WITH HALF-AND-HALF IN SMALLSAUCEPAN. COOK AND STIR OVER LOW HEAT UNTILWARM AND SMOOTH.

    PLACE BREAD CUBES IN A LARGE BOWL AND POUR INMILK; LET STAND A FEW MINUTES UNTIL MOISTENED.IN A SEPARATE BOWL, COMBINE EGGS, APPLESAUCE,SUGAR, VANILLA AND SPICES. DRIZZLE MELTED BUTTER OVER BREAD MIXTURE; TOSSLIGHTLY ADD EGG MIXTURE TO BREAD MIXTURE ANDSITR WELL. LET STAND FOR 10 MINUTES. PLACE MIXTURE IN ABUTTERED 13X9 INCH PAN. BAKE AT 350 DEGREES FORABOUT 45 MINUTES, UNTIL GOLDEN BROWN. LET COOL SLIGHTLY WHILE MAKING CARAMEL SAUCE.SERVE WARM, TOPPED WITH SAUCE.MAKES 10-12 SERVINGS.

  • Page 22 Sunday, November 18, 2012 An Advertising Supplement The Hutchinson News

    Banana Pineapple BreadWanda Simon, Hutchinson, KS

    1/2 cup butter or margarine1 1/2 cups sugar2 eggs, beaten3 mashed bananas1 cup crushed pineapple1/2 cup nuts2 cups flour3/4 tsp. baking soda1/4 tsp. baking powder1 tsp. salt1/2 dozen maraschino cherries

    Cream butter and sugar until well blended. Add eggs,bananas, pineapple and nuts.

    Mix dry ingredients together and mix into fruit mixture.Pour batter into two greased loaf pans. Put cherries on topbefore baking at 350 degress fro 35 minutes.

  • The Hutchinson News An Advertising Supplement Sunday, November 18, 2012 Page 23

    Easy Beer BreadSydney Lauppe, Hutchinson, KS

    3 cups flours2 Tbsp. baking powder1 tsp. salt2 Tbsp. honey1 bottle beer (whatever kind you prefer)4 Tbsp. melted butter

    Preheat oven to 350 degrees.Whisk flour, sugar, baking powder and salt together. Stir inbeer and honey using a wooden spoon. Spray a loaf panwith cooking spray and pur half of the melted butterin the pan. Pour the bread mixture into the loaf pan. Pourremaining butter on top and bake for 50-60 minutes untilgolden brown. Let cool for 10 minutes and turn out onto a cooling rack to cool the rest of the way.

    Cornmeal RollsDiana Krol, Nickerson, KS

    1/3 cup cornmeal1/2 cup sugar1 teaspoon salt1/2 cup melted shortening2 cups milk2 eggs1 pkg. yeast1/4 cup warm water4 cups flourbutter

    Mix cornmeal, sugar, salt, shortening and milk together andheat (stirring often) until mixture is thick. Remove fromheat and cool to warm temp. Dissolve yeast in warmwater. Mix cooled cornmeal mixture, dissolved yeast andeggs togehter. Cover mixture and let rise in warm atmos-phere for 2 hours or until double in size. Punch batterdown and mix in 2 cups flour; beat well. Stir in remainingflour and kneed lightly for 4 minutes. Place dought in oiledbowl, oil top of dough, cover and lest rise 1 hour. Punchdough down and shape into desired rolls. Place rolls inoiled pan, cover and lest rise another hour. Bake at 350degrees for 15 minutes. Remove rolls from oven andbrush with butter. Makes 3 dozen rolls

    Beer Bread-Solid Crusty BreadRae Zahradnik, Lyons, KS

    3 c. self-rising flour1.4 c. sugar1 can beerMix all well

    Put in generously buttered loaf panBake at 350 degrees for 1 hourGenerously butter top of breadReturn to oven 10 minutes

    Best served toasted with your favorite jelly or jam

    Coconut Banana Bread with LimeGlazeLaurie White, Geneseo, KS

    2 cups all purpose flour tsp baking soda tsp salt1 cup granulated sugar cup butter, softened2 large eggs1 cups mashed ripe banana (about 3 bananas) cup plain yogurt3 Tbsp dark rum1 tsp vanilla extract cup plus 1 Tbsp flaked sweetened coconut, dividedCooking spray cup powdered sugar2 Tbsp fresh lime juice

    Preheat oven to 350?. Lightly spoon the flour into drymeasuring cups, and level with a knife. Combine the flour,baking soda, and salt, stirring with a whisk to combine.Place granulated sugar and butter in a large bowl; beat witha mixer at medium speed until well blended. Add the eggs,one at a time, beating well after each addition. Addbanana, yogurt, rum, and vanilla; beat until blended. Addflour mixture; beat at low speed just until moist. Stir in cup coconut. Spoon batter into a 9 x 5-inch loaf pan coat-ed with cooking spray; sprinkle with 1 Tbsp coconut. Bakeat 350? for 1 hour or until a wooden pick inserted in centercomes out clean. Cool 10 minutes in pan on a wire rack;remove from pan. Combine powdered sugar and juice,stirring with a whisk; drizzle over warm bread. Cool breadcompletely on wire rack.

    Cranberry-Orange ButtermilkBundt CakeLaurie White, Geneseo, KS

    Baking spray with flour3 cups all-purpose flour2 tsp baking powder1 tsp baking soda tsp salt1 cups granulated sugar13 tablespoons butter, soft-ened, divided3 large eggs1 tsp vanilla extract1 cup sweetened, dried cranberries cup fresh orange juice, divided2 tsp grated orange rind cup low-fat buttermilk2 cups powdered sugar

    Preheat oven to 350?. Coat Bundt Pan with baking spray.Lightly spoon flour into dry measuring cups, and level witha knife. Combine flour, baking powder, baking soda, and

    tsp salt in a bowl, stirring well with a whisk. Place granu-lated sugar and 12 tablespoons butter in a large bowl; beatwith a mixer at medium speed until well blended.

    Add eggs, 1 at a time, beating well after each addition.Beat in vanilla. Combine cranberries and cup freshorange juice in a microwave safe dish. Microwave on Highfor 1 minute; let stand 10 minutes. Fold cranberry mixtureinto butter mixture. Add flour mixture and buttermilk alter-nately to butter mixture, beginning and ending with flourmixture.

    Spoon batter into prepared pan. Bake at 350 for 20 min-utes or until a wooden pick inserted in center comes outwith moist crumbs clinging. Cool 10 minutes in pan andthen remove from pan.

    Combine powdered sugar, cup fresh orange juice andorange rind, stirring until smooth. Pour glaze over cooledcake.

    BrowniesLacey Britain, South Hutchinson, KS

    1/2 cup vegetable oil1 cup white sugar1 tsp. vanilla extract2 eggs1/2 cup all-purpose flour1/3 cup unsweetened cocoa powder1/4 tsp. baking powder1/4 tsp. salt1/2 cup chopped walnuts (optional)

    Preheat oven to 350 degrees F(175 degrees. Grease a 9x9inch baking pan. In a medium bowl, mix together the oil,sugar, and vanilla. Beat in eggs. Combine flour, cocoa, bak-ing powder, and salt; gradually stir into the egg mixtureuntil well blended. Stir in walnuts, if desired. Spread thebatter evenly into prepared pan. Bake for 20 to 25 minutes,or until brownie begins to pull away from edges of pan. Letcool on a wire rack before cutting into squares.

    Chocolate Chip CookiesBlaine Shea, Hutchinson, Ks

    1 cup butter, softened1 cup white sugar1 cup packed brown sugar2 eggs2 tsp. vanila extract3 cups all-purpose flour1 tsp. baking soda2 tsp. hot water1/2 tsp. salt2 cups semisweet chocolate chips1 cup chopped walnuts

    Preheat overn to 350 degrees. Cream togetherthe butter, white sugar and brown sugar untilsmooth. Beat in the eggs one at a time, then stirin the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour,chocolate chips and nuts. Drop by large spoonfulsonto ungreased pans. Bake for about 10 minutesin the preheated oven, or until edges are nicelybrowned.

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  • The Hutchinson News An Advertising Supplement Sunday, November 18, 2012 Page 25

    Zucchini CobblerAnthony Heim, Hutchinson KS

    8 cups peeled, chopped zucchini2/3 cups lemon juice1 cup white sugar1 tsp. ground cinnamon1/2 tsp. ground nutmegTopping:4 cups all-purpose flour2 cups white sugar1 1/2 cups butter, chilled1 tsp. ground cinnamon

    In a large saucepan over medium heat, cook and stir zuc-chini and lemon juice until zucchini is tender, 15 to 20 min-utes. Stir in 1 cup sugar, 1 teaspoon cinnamon and 1/2teaspoon nutmeg. Cook for one more minute. Removefrom heat and set aside.

    Preheat oven to 375 degrees F (190 degrees C). Grease a10x15 inch baking dish. In a large bowl, combine flour and2 cups sugar. Cut in butter with pastry blender or twoknives until mixture resembles coarse crumbs.

    Stir in 1/2 cup of butter mixture into zucchini mixture.Press half of remaining butter mixture into bottom of pre-pared pan. Spread zucchini mixture over top of crust, andsprinkle remaining butter mixture over zucchini. Sprinklewith 1 tsp. cinnamon. Bake 35 to 40 minutes, or until topis golden brown. Serve warm or cold.

    Banana Cream PieJade Pankratz, Hutchinson, KS

    9 inch pie shell, baked3 cups whole milk3/4 cup white sugar1/3 cup all-purpose flour1/4 tsp. slat3 eggs yolks, lightly beaten2 Tbsp. butter1 tsp. vanilla3 bananas

    Have baked 9 inch pie shell ready. In a large saucepan,scald the milk. In another saucepan, combine the sugar,flour and salt; gradually stir in the scalded milk. Overmedium heat, stirring constantly, cook until thickened. Cover and, stirring occasionally, cook for two minuteslonger. In a small bowl, have the 3 egg yolks, slightly beaten,ready; stir yolks into hot mixture. Cook for one minutelonger, stirring occasionally. Remove from heat and blendin the butter and vanilla. Let sit until lukewarm.

    When ready to pour, slice bananas and scatter in pie shell;pour warm mixture over bananas. If desired, make ameringue (you'll have 3 leftover egg whites) to top the pie,or just let the pie cool until serving.

    Fresh Peach CrispBryce Brown, Nickerson, KS

    8 or 9 fresh, ripe peaches, peeled1 cup sifted flour1 cup sugar1/4 tsp. salt1/2 tsp. cinnamon1/2 cup soft butter or margarine Whipped cream

    Wash peaches and peel. Slice peaches and place inlightly buttered 8x8 inch baking dish. Sift flour togetherwith sugar, salt and cinnamon into medium size bowl.Cut in soft butter with pastry blender or a fork, until mix-ture resembles coarse corn meal. Sprinkle mixture evenlyover peaches. Place on 1 inch rack and bake on powerlevel high fro 20-22 minutes. Serve with whipped cream.

    Dr. Pepper CupcakesBrianna Yarborough. South Hutchinson, KS

    1 box chocolate cake mix1 small box of vanilla pudding mix1 cup vegetable oil4 large eggs12 oz. can of Dr. Pepper

    Preheat oven to 350 degrees. Pour batter into lined cupcake pans. Bake for about 20-25 minutes. Let cool in pan for 10 minutes, then place on cooling rackuntil ready to frost. You can use any kind of store boughtfrosting you like.

    Hershey's Creamy Brownie FrostingAshley Schweizer, Sterling, KS

    3 Tbsp. butter3 Tbsp. Hershey's cocoa1 Tbsp. light corn syrup or honey1/2 tsp. vanilla 1 cup confectioner's sugar1-2 Tbsp. milk

    Cream butter, cocoa, corn syrup and vanilla insmall mixer bowl. Add confectioners' sugar and milk;beat to spreading consistency. Makes about 1 cupof frosting.

    Chocolate Oatmeal BarsCami Roth, Sterling, KS

    1/3 cup butter, softened1 cup packed brown sugar1/3 cup corn syrup'1 tsp vanilla extract4 cups quick cooking oats1 package (11 1/2 oz.) milk chocolate chips2/3 cup chunky peanut butter4 Heath candy bars (1.4 oz. each), crushed

    In a large bowl, cream the butter and brown sugar. Beat incorn syrup and vanilla. Stir in oats; press into a greased13x9 baking pan. Bake at 350 degrees for 12-15 minutesor until golden brown. Cool on a wire rack. In a saucepanover low heat, melt the chocolate chips and peanut butter;stir until well blended. Spread over cooled bars. Sprinklewith crushed candy bars. Refrigerate until set; cut intobars.

    Butter Pecan CookiesDalton Moser, Nickerson, KS

    1/2 cup plus 2 Tbsp. butter, softened and divided1 1/2 cup coarsly choppen pecans1/2 cup granulated sugar divided6 Tbsp. firmly packed brown sugar1 egg1 1/2 cup all-purpose flour1/2 tsp. vanilla extract1/2 tsp.baking soda1/2 tsp. salt

    Preheat oven to 375 degrees. In a large skillet, melt2 tablespoons butter over medium heat. Stir in pecansand cook 10 to 15 minutes or until nuts are darkbrown. Remove from heat and stir in 2 tablespoons granulated sugar, cool to room temperature. Creamremaining 1/2 cup butter, remaining 6 tablespoons granulated sugar, and brown sugar in a large bowluntil fluffy. Beat in egg and vanilla. Sift next 3 ingredientsinto a small bowl. Add the salt to the sifted ingredients.Then add to the creamed mixture stirring until a softdough forms. Fold in pecans. Drop by tablespoons onto a greased baking sheet. Bake 8 to 10 minutes oruntil edges are brown. Cool on a wire rack. This recipegives you about 2 dozen cookies.

    Lemon BarsJoey Stockinger, Nickerson, KS

    1 cup butter, softened1/2 cups white sugar2 cups all-purpose flour4 eggs1 1/2 cups white sugar 1/4 cup all-purpose flour2 lemons, juiced

    Preheat over to 350 degrees (175 degrees C) In a mediumbowl, blend together softened butter, 2 cups flour and 1/2cup sugar. Press into the bottom of an ungreased 9x13inch pan. Bake for 15 to 20 minutes in the preheated oven,or until firm and golden. In another bowl, whisk togetherthe remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk the eggs and lemon juice. Pour over the bakedcrust. Bake for an additional 20 minutes in the preheatedoven. The bars will firm up as they cool. For a festivetray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a verypale green. After both pans have cooled, cut into uniform 2 inch square and arrange in a checker board.

    Blueberry JelloCarol Jean Welsch, Haviland, KS

    1 pkg. black raspberry jello (3 oz.)1 pkg. lemon jello (3 oz.)1 cup hot water3 Tbsp. lemon juice1 can blueberry filling (21oz.)1 can crushed pineapple (21 oz.)1/2 tub Cool Whip

    Dissolve jellos in hot water. Add cold water and lemonjuice. Add the pie filling and crushed pineapple. Stir.Cool whip can be put on top or fold into the salad.

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  • Page 28 Sunday, November 18, 2012 An Advertising Supplement The Hutchinson News

    Sugar CookiesMark Hoyle, Hutchinson, KS

    1/2 cup butter or margarine, softened1 cup granulated sugar1 egg1 1/2 tsp. vanilla extract1/2 tsp. almond extract2 cups all-purpose flour1/2 tsp. baking powder1/4 tsp. salt

    Cream butter and sugar until light and fluffy. Beat in eggand extracts. Sift together dry ingredients. Gradually adddry ingredients to creamed mixture, blending well. Wrapdough in plastice wrap and chill at least 1 hour. Preheatoven to 400 degrees. On a lightly floured surface, use a floured rolling pin to rollout dough to 1/8-inch thickness. Cut out dough usingdesired cookie cutters. Place cookies on lightly greasedbaking sheets. Bake 8 to 10 minutes or until edges are lightly browned.Remove from sheets and cool on wire rack.

    Strawberry Cheesecake Alison Evans, South Hutchinson, KS

    Crust:3/4 cup ground pecans3/4 cup graham cracker crumbs3 Tbsp. butter, melted

    Filling:4 packages (8 oz.each) cream cheese, softened4 eggs1 1/4 cups sugar1 Tbsp.lemon juice2 tsp. vanilla extract

    Topping:2 cups (16 oz.) sour cream1/4 cup sugar1 tsp. vanilla extract

    Strawberry Glaze:2 Tbsp.cornstarch1 jar (12 oz.) strawberry jelly2 Tbsp. orange-flavored liqueur or lemon juiceRed food coloring, optional1 qt. whole fresh strawberries, hulled

    Combine pecans, crumbs and butter. Press onto the bot-tom of a 10 inch springform pan. Set aside. For filling, beatthe cream cheese in a large bowl until smooth. Add eggs,sugar, lemon juice and vanilla. Beat well. Spoon over crust.Bake at 350 degrees for 50 minutes or until filling is almostset. Let stand for 15 minutes. Meanwhile, for topping com-bine the sour cream, sugar and vanilla. Spread overcheesecake and return to the oven for 5 minutes. Cool toroom temperature and refrigerate 24 hours.

    Several hours before serving, prepare glaze. In a saucepan,combine cornstarch and water until smooth. Add jellyand cook over medium-high heat, stirring constantly,until jelly is melted and the mixture has thickened.Remove from the heat; stir in liqueur and food coloringif desired. Cool to room temperature.Just before serving, loosen and remove sides of spring-form pan. Arrange strawberries on top with pointed endsup. Spoon glace over berries, allowing some to drip downsides for cake. Serve immediately.

    Oatmeal CookiesAllison Shimel, Hutchinson, KS

    1 1/4 cups (2 1/2 sticks) margarine or butter, softened3/4 cup firmly packed brown sugar1/2 cup granulated sugar1 egg1 tsp. vanilla1 1/2 cups all-purpose 1 tsp. baking soda1 tsp.ground cinnamon1/2 tsp. salt (optional)1/4 tsp. ground nutmeg3 cups Quaker Oats (quick or old fashioned, uncooked)

    Heat over to 375 degrees F. In a large bowl, beatmargarine and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, cinna-mon, salt and nutmer; mix well. Add oats; mix wil. Drop dough by rounded tablespoonfuls onto ungreased cookiesheets. Bake 8-9 minutes for a chewy cookie or 10-11minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

    White Chocolate Cream PieLucas Large, Hutchinson, KS

    5 (1 oz.) squares white chocolate, chopped3 Tbsp. of heavy cream1 (3 oz.) package ceam cheese, softened1 cup whipped cream1 (9 inch) pie shell, baked1 (1oz.) square white chocolate, melted

    Microwave 5 squares white chocolate and 3 tablespoonsof cream in large microwave safe bowl on high 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is melted and mixture is smooth. Beat in softened cream cheese and confections' sugar.Gently fold in the whipped cream until no streaks remain. Spoon into crust. Melt the remaining squareof white chocolate in the microwave. Drizzle melted white chocolate on top of pie. Chill in refrigerator overnight.

    Gooey Chocolate Fudge CakeSydney Lauppe, Hutchinson, KS

    1 box Devil's food cake mix1 cup greek yogurt1 1/3 cups water1 bag mini chocolate chips1 jar chocolate fudge ice cream topping

    Preheat oven to 350 degrees.Mix cake mix, yogurt and water together with mixer.When mixed, fold in half bag mini chocolate chips.Pour batter into a greased bundt pan. Bake for 30-40 minutes. When done, flip cake onto cake stand or plate. Microwave ice cream topping for 30 seconds then drizzle over top of cake. Top with remainingchocolate chips.

    Whipped Prune CakePauline Moore, Mt.Hope, KS

    1 cup finely chopped prunes2 eggs, seperated1 1 /2 cup sugar2 1/4 cup unsifted cake flour3 tsp. baking powder1/4 tsp. salt1 tsp. oil1 cup milk2 tsp. lemon rindTopping:Whipping cream, whipped to peaks

    In a small bowl beat prunes, egg whited and 1/2 cupsugar until stiff to form prune whip.In a large bowl stir flour, remaining sugar, baking powderand salt. Add oil, 2/3 cup milk and lemon rind. Beat1 minute medium speed on mixer. Scrape bottom and side of bowl constantly, Addremaining milk and egg yolks. Beat 1 minure. Foldin prune whip. Pour into greased and floured 9 x 13 pan and bake at 350 degrees for 35 minutes.

    Sunny Peach and Crme PieCarol Jean Welsch, Haviland, KS

    1 pie crust4 oz. cream cheese, softened1/2 cup sugar1/2 cup frozen cool whip (thawed)2-3 cups sliced and peeled fresh peaches

    Bake pie crust on 350 degrees for 20 minutes. Mixcream cheese and sugar. Fold in cool whip. Carefullyspread over cooled crust. Refrigerate until set. Arrangepeach slices over pie filling in a windmill style to lookpretty.

  • The Hutchinson News An Advertising Supplement Sunday, November 18, 2012 Page 29

  • Page 30 Sunday, November 18, 2012 An Advertising Supplement The Hutchinson News

    Oreo DessertRachel Hochstetler, Hutchinson, KS

    1/2 gallon vanilla ice cream12 oz. cool whip15 oz. oreo cookiesChocolate sauce

    Stir or whip ice cream and cool whip together. Crumbleup the oreo cookies and mix with ice cream.Place in a 13 x 9 pan. Freeze, then serve with chocolate sauce. Serves 12 people

    Million Dollar FudgeLois Scates, Hutchinson, KS

    4 1/2 cups sugarpinch salt2 tsp. butter1 large can evaporated mild12 oz. semi-sweet chocolate chips3 bars German's sweet chocolate1 pint Marshmallow cream.

    Combine sugar, slat, butter and milk in pan. Stir,boil 6 minutes-stirring frequently. In large bowl, putGerman Sweet chocolate, semi-sweet chocolate and marshmallow cream. Pour boiling syrup over ingredientsin bowl. Beat till chocolate is melted completely. Pourinto pan. Let stand 2-3 hours before cutting.

    Revised Harvey Wallbanger CakeLee Hofmeier, Harper, KS

    1 package yellow or white cake mix1 3 1/2 oz. package lemon or vanilla instant pudding mix4 eggs1/2 cup oil1/2 cup orange juice1/2 cup Galliano Liquer2 Tbsp. vodka1 tsp. orange extract or zest

    Combine cake incredients in mixing bowl. Beat for5 minutes on medium speed. Pour into well greasedBundt pan. Bake at 350 degrees for 45-50 minutesor until toothpick comes out clean. Cool cake 10 minutesin pan. Then place cake on wire rack.

    Combine glaze ingredients:1 cup powdered sugar1 Tbsp. orange juice1 Tbsp. Galliano liquer1 tsp. vodkaMix well pour over cake while still warm.This is a very moist cake.

    Wonderful Coffee CakeLois Hofmeier, Harper, KS

    1 yellow or white cake mix1 package vanill or lemon instant pudding mix4 eggs3/4 cup oil3/4 cup water1 Tbsp. butter flavoring1 tsp. vanilla

    Beat all ingredients together on high. Place parchmentpaper in bottom of cake pan that has been sprayed with Pam. ( I use a Spring form pan). Mix 1 cup brown sugar,2 teaspoons cinnamon and 1 cup chopped nuts together.Pour half of the cake batter in pan and top with 1/2 ofthe cinnamon mixture. Bake for 50-60 minutes at325 degrees. Cool briefly and then take our of pan and place on cake dish so you can put glaze while stillwarm.

    Glaze:1 cup powdered sugar1 tsp. butter flavoring2 Tbsp. milk or creamMix together until smooth, then pour over cake.The cake is better if it sets awhile before serving.

    Pineapple SlushLois Hofmeier, Harper, KS

    6 cups water4 cups sugar1 (12 oz.) can frozen orange juice1 (12 oz) can frozen lemonade1 (46 oz) can pineapple juice7-UpBring water and sugar to a boil; add orange juice,lemonade and pineapple juice and blend. Pour intoa large pail and freese. When ready to use, spoonfrozen slush into glasses, about half full, then finishwith 7-Up and stir. Very cool dring in the heat ofsummer.

    Bread Box PuddingDebbie Mead, Pretty Prairie, KS

    2 cups cubed day old bread2 cups coarsely crumbled left-over doughnuts, muffins,cake or cookies5 eggs, beaten1 cup milk1/3 cup mild flavored honey1 Tbsp. vanilla1 tsp. cinnamon1/4 cup raisins

    In a mixing bowl, combine all ingredients. Pour intogreased 1 1/2 quart baking dish. Bake at 325 degrees 35 to 40 minutes or until set. Serve warm.

    Fudge Puddles1/2 cup butter1/2 cup creamy peanut butter1/2 cup sugar1/2 cup packed light brown sugar1 egg1/2 tsp. vanilla1 1/4 cup flour3/4 tsp. baking soda1/2 tsp. salt

    Fudge Filling:1 cup milk chocolate chips1 cup ( 6 oz.) semi-sweet chocolate chips1 can (14 oz) sweetened condensed milk1 tsp. vanilla extractfew chopped nuts.

    In a large bowl, cream the butter, peanut butter and sugars. Beat in egg and vanilla. Combine the flour,baking soda and salt. Gradually add to creamedmixture. Chill for one hour.

    Shape into 48 balls, 1 inch each. Place a ball in lightlygreased mini-muffin tin. Bake at 325 degrees fro 14-16 minutes or until lightly browned. Using the end of awooden spoon handle, make a 3/8 to 1/2 inch indentationin the center of each ball. Cool in pans for 5 minutes,before removing to wire racks to cool completely.

    For filling, in a microwave or small saucepan, melt chocolate chips. Stir in milk and vanilla until smooth.Fill each shell with chocolate filling. Sprinkle with nuts.Leftover filling can be stored in refrigerator andserved over ice cream. Yield: 4 dozen.

    Chocolate Pistachio CakeRuby Bontrager, Haven, KS

    1 box whited cake mix1 pkg. 3.4 oz instant pistachio pudding3/4 cup vegetable oil3/4 cup Hershey's chocolate syrup1/2 tsp. almond extract3/4 cup water4 eggs

    Glaze:1 cup powdered sugarEnough milk for a thin spreading consistency.

    Grease and flour a bundt or tube pan for baking cake.Mix cake mix, extract, vegetable oil, water and eggs.Add the pudding mix to 2/3 of the batter. Add chocolatesyrup to the other 1/3 of batter. Beat each seperatelyfor 2 minutes.

    Pour pudding batter inpan then chocolatebatter on top. Do not mix.

    Bake at 350 degrees for 55 minutes. May glaze with pow-dered sugar glaze if desired. East to make and looks verynice slices. Great for special events.

  • The Hutchinson News An Advertising Supplement Sunday, November 18, 2012 Page 31

    Peaches and Cream BarsRuby Bontrager, Haven, KS

    1 tube (8 oz.) refrigerated crescent rolls1 pkg. (8 oz.) Philadelphia cream cheese1/2 cup sugar1/4 tsp. almond extract1 (21 oz.) can peach pie filling1/2 cup all-purpose flour1/4 cup packed brown sugar3 Tbsp. cold butter1/2 cup sliced almonds

    Unroll crescent dough onto a greased 13x9x2 pan.Press dough evenly onto pan and slightly up the sides.Bake at 375 degrees for 5 minutes. Cool completelyon wire rack. In a mixing bowl, beat the cream cheese,sugar and extract until smooth. Spread over the crust.Spoon pie filling over cream cheese layer. In a bowlcombine flour and brown sugar, cut in butter until themixture resembles coarse crumbs. Stir in almonds.Sprinkle over peach filling. Bake at 375 degrees fro 25-28minutes or until edges are golden brown. Makes2 dozen bars.

    Escalloped PineappleLeann Simmons

    4 cups cubed white brad with crust1/2 cup milk2 cups sugar1 cup butter or margarine1 large eggs3 1/2 cup crushed pineapple, drained

    Combine 4 cups cubed white bread with 1/2 cup milkand set aside. Cream 2 cups sugar with 1 cup softenedbutter or margarine.Beat 3 large eggs and add to creamed mixture. Mix in 3 1/2 cups drained crushedpineapple to creamed mixture. Mix all with bread andput in buttered 9x11 pyrex dist. Bake 1 hour at 350degrees. This recipe was passed down from my GreatGrandmother Bertha Harris to my mom Barbara Jante, andthen to myself.

    Apple CrispEvelyn Schneider, Tribune, KS

    4 cups peeled, sliced apples2/3 to 3/4 cup brown sugar1/2 cup flour1/2 cup rolled oats3/4 tsp. cinnamon1/2 cup soft butterPreheat oven to 375 degrees. Place sliced apples ingreased 8x8x2 pan or 1-1/2 qt. baking pan. Blend remain-ing ingredients until mixture is crumbly. Spread overapples. Bake 30 to 35 minutes or until apples are tenderand topping is golden brown.Serve warm or cold.

  • Page 32 Sunday, November 18, 2012 An Advertising Supplement The Hutchinson News

    CHOCOLATE CHIP PUMPKINMUFFINSPAT HABIGER, SPEARVILLE, KS

    2 CUP WHOLE-WHEAT FLOUR1 CUP BUTTERMILK1 CUP HONEY1/2 CUP BUTTER, MELTED4 EGGS, BEATEN1---15 OZ. CAN PUMPKIN2 TEASPOONS BAKING POWDER2 TEASPOONS BAKING SODA1 TEASPOON CINNAMON1 TEASPOON SALT12 OZ. PKG MINI SEMI-SWEET CHOCOLATE CHIPS

    THE NIGHT BEFORE, MIX FLOUR, BUTTERMILK, HONEYAND MELTED BUTTER IN A NON-METALLIC BOWL;COVER WITH PLASTIC WRAP. LET STAND ON THECOUNTER OVERNIGHT. IN THE MORNING, ADD EGGSAND PUMPKIN; BEAT WITH AN ELECTRIC MIXER ONMEDIUM SPEED UNTIL SMOOTH. BEAT IN BAKING POW-DER, BAKING SODA, CINNAMON AND SALT. STIR INCHOCOLATE CHIPS BY HAND. SPOON BATTER INTOGREASED MUFFIN CUPS, FILLING 2/3 FULL. BAKE AT400 DEGREES FOR 18-20 MINUTES. MAKES ABOUT 2DOZEN.

    WE LOVE THESE MOIST MUFFINS. SO GREAT FORBREAKFAST OR BRUNCH.

    Easy Pumpkin FudgePaula McKinney, Wichita, KS.

    Ingredients3 cups white sugar1 cup milk3 tablespoons light corn syrup1/2 cup pumpkin puree1/4 teaspoon salt1 teaspoon pumpkin pie spice1 1/2 teaspoons vanilla extract1/2 cup butter1/2 cup chopped walnuts (optional)

    Directions1. Butter or grease one 8x8 inch pan.2. In a 3 quart saucepan, mix together sugar, milk, cornsyrup, pumpkin and salt. Bring to a boil over high heat,stirring constantly. Reduce heat to medium and continueboiling. Do not stir.3. When mixture registers 232 degrees F (110 degrees C)on candy thermometer, or forms a soft ball when droppedinto cold water, remove pan from heat. Stir in pumpkin piespice, vanilla, butter and nuts. Cool to lukewarm (110degrees F or 43 degrees C on candy thermometer).4. Beat mixture until it is very thick and loses some of itsgloss. Quickly pour into a greased eight-inch pan. Whenfirm cut into 36 squares.

    EGGNOG CREAM PIESJanie Colle, Hutchinson

    2 unbaked pastry shells (9 inches)4 ounces cream cheese, softened1/2 cup powdered sugar1 t. allspice1 t. nutmeg2 cartons (one 8 ounces, one 12 ounces) frozen

    whipped topping, thawed, divided3-3/4 cups cold eggnog3 packages (3.4 ounces each) instant cheese-cake

    pudding mix (or vanilla)Additional nutmeg

    Line unpricked pastry shells with a double thickness ofheavy-duty foil.Bake at 450 degrees for 8 minutes. Remove the foil andbake 5 minutes longer. Cool on wire racks. In a smallbowl, beat the cream cheese, powdered sugar, allspice andnutmeg until smooth. Fold in the 8-oz. Carton of whippedtopping. Spoon into crusts. In a large bowl, whisk eggnogand pudding mixes for 2 minutes. Let stand for 2 minutesor until soft-set. Spread over cream cheese layer. Top withremaining whipped topping; sprinkle with additional nut-meg. Cover and refrigerate for 8 hours or overnight.Makes 2 pies (8 servings each)

    Jen's Peach PieJennifer Baldwin, Overland Park, KS

    Crust:2 1/2 cup Flour1 tsp. sugar1 tsp. salt1 stick unsalted butter1/2 stick shortening1/3 cup + 1 tbs. ice water

    -Sift together dry ingredients. Once well mixed, cut in but-ter and shortening with pastry cutter until small balls haveformed. Add ice water until dough is moist and will forminto a ball. Wrap well and place in refrigerstor for at least30 minutes (use within 2 days)

    Filling:6 to 7 ripe peaches. Peeled, pitted and sliced.1 cup sugar1 tsp. cinnamonDash of salt3 Tbs. potato starch

    -mix filling well, let sit for about 20 minutes and stir againbefore pouring over bottom crust.

    Bake pie at 400 degrees for 30 minutes. Then set oven at350 degrees and continue baking for 15 or so additionalminutes or until the crust is golden brown.

  • The Hutchinson News An Advertising Supplement Sunday, November 18, 2012 Page 33

    Turtle Pumpkin PieDiana Krol, Nickerson, KS

    1/4 cup + 2 Tablespoons carmel topping1 graham cracker crust2 cups cold milk2 (3-4 oz) pgs vanilla instant pudding mixes1 cup canned pumpkin1 teaspoon cinnamon1/2 teaspoon nutmeg1 (8 oz) frozen whipped topping, thawed1/2 cup pecan pieces, chopped + 2 Tablespoonspecan pieces, chopped

    Pour 1/4 cup carmel topping into bottem of pie shell; sprin-kle 1/2 cup pecan pieces over this carmel. Beat milk, pud-ding, pumpkin, cinnamon and nutmeg together.

    Fold in 1 1/2 cups whipped topping into mixture and pourover nuts in pie shell. Cover and chill pie.

    When ready to serve, top with remaining whipped topping,drizzel with 2 Tablespoons carmel topping and sprinkle with2 Tablespoons pecan pieces.

    No Bake CheesecakeGeri Shafer, Hutchinson, KS.

    1/2 cup butter1 cup flour1/4 cup chopped nuts2 pkg. (8 oz.) Cream Cheese2 cup powdered sugar1 container (12 oz.) Whipped Topping1 can (21 oz.) Cherry or Blueberry pie filling

    Crumble together butter, flour and nuts. Put in bottom of13x9 inch pan. Bake at 400 degrees for 10 minutes. Cool.Whip together the cream cheese and powdered sugar. Foldin the whipped topping and spoon over baked crust. Letchill. Cover with 1 can pie filling. Refrigerate until ready toserve.

  • Page 34 Sunday, November 18, 2012 An Advertising Supplement The Hutchinson News

  • The Hutchinson News An Advertising Supplement Sunday, November 18, 2012 Page 35

    BY ANGELA HOLCOMB The HutchinsonNews [email protected]

    This year's holiday magazine is filledwith unique recipes from all over thestate. From appetizers, breads,entrees to desert, all of the recipes are winnersand irresistible. But only one recipe from eachcategory was chosen as the best. The judges thatmake these decisions are ones that have expert-ise in food and have an eye for what makes agreat meal.

    The appetizer judge was Chef Jerry Taylor.A Hutchinson resident, Taylor has worked in thefood industry for 35 years, working at suchplaces as the Tiffany House and running his owncatering business. Taylor previously worked as acook for Warner Brothers and on the road withmany music performers like Reba McIntire,Garth Brooks, Cher and many more. With thefood service industry always being a priority ofTaylor's this is his second year as a judge and hechooses his winners carefully. This year he chosethe Apple and Brie Quesadillas by Janie Colle.The first thing Taylor looked for in choosing thiswinner was how accessible the ingredients were.

    "A good recipe will have ingredients that areeasy to acquire. I ask myself the question, "Cana common person using a common kitchen putthis dish together?" Taylor said. "I also look for arecipe that has good food service standards andonce the ingredients are all put together, does ittaste good?" Taylor offers many tips of expertcooking. The main tip he insists on is: "Beforeyou start cooking any dish you should have allthe needed ingredients out for so you can seethem all," Taylor said. "There is nothing morefrustrating than starting to cook something andthen discover that you are missing one or twoitems." Taylor says he loves sharing his knowl-edge of cooking and believes that recipes shouldbe shared and not a secret.

    The healthy eats judge was KristenRoderick. Roderick has worked at theHutchinson News for five years and this is herfirst year as a Holiday Magazine Recipe judge.About two years ago she started conducting theKristen in the Kitchen series and that is one ofthe reasons why she was asked to participate inthis year's judging. Roderick's chose was theHoney Sunflower Seed Wheat Bread by JanieCole.

    "I picked a few recipes and prepared them.My parents and I tried a few things out and mydad fell in love with the Honey SunflowerBread,"

    Roderick. "I also made my chose by usingpersonal preference. I think people are trying toeat healthier now days and that is somethingthat I am into as well." You can watch Kristen inthe Kitchen online at Hutchnews.com/Kristen.

    A new segment is available on the lastWednesday of every month.

    The Breads judge was Patsy Terrell. Terrellhas been a judge for the Holiday Magazine onand off for the last 12 years and says she isalways delighted to be part of the process.Terrell has been a cook her whole life and usedto write a food column for the Hutchinson Newsand currently writes columns for the KansasCountry Living magazine. Terrell also has awebsite for her Kansas Country Living columnsat http://www.cookslibrarywithpatsy.com, writesdaily personal blogs athttp://www.patsyterrell.com and can be found onFacebook at http://www.facebook.com/patsy.

    "I started cooking when I was a little girl.While the men worked on the farm I was busypreparing dinner and would always have a fullmeal prepared by dinner time," Terrell said. "I'm

    always encouraged when I see that people arestill cooking and sharing recipes." Terrell chosethe Orange Scones by Jaine Cole as the breadwinner and said the reason for her chose wasbecause for something that seems like it wouldbe difficult to prepare it was easy and had atasty outcome.

    "I looked for unique recipes and consideredwhether or not the ingredients were workable forthe average person," Terrell said. "Personal pref-erence was also a factor."

    The Entrees and Desserts judge was KerriBrewer. Brewer has over 20 years of food indus-try experience working as a waitress, bartender,cook and manager.

    At the age of 22 she opened her first restau-rant in Pretty Prairie, was the former owner ofMarcella's in Hutchinson and since the middle ofMay of 2012 she has been the General Managerat the Hutchinson Town Club. Brewer's choice ofwinner for desserts was the Cranberry-OrangeButtermilk Bundt Cake by Laurie White and forEntrees the Sweet Autumn Pork Chops by PatHabiger.

    "When making my decision I looked for a fewthings. Eye appeal, how does the dish look whencompleted, uniqueness not the same old potroast, and how well the ingredients tasted oncethey were all put together," Brewer said.

    "I prepared the recipes at work and had mykitchen workers, Jorge and Matt help me tastetest. We also had a few of the card ladies, mem-bers at the club, who were more than happy totry some food and give their opinions as well.But when it came down to it Rhonda, an employ-ee, and I were the official tasters." This isBrewer's third year as a judge and she says shereally enjoys participating in the judging and isglad to see the Hutchinson Town Club becomeinvolved in the community.

    Judges know what makes a great meal

  • Page 36 Sunday, November 18, 2012 An Advertising Supplement The Hutchinson News

  • The Hutchinson News An Advertising Supplement Sunday, November 18, 2012 Page 37

  • Page 38 Sunday, November 18, 2012 An Advertising Supplement The Hutchinson News

    For Hutchinson High School stu-dent, Toni Smith (15), daughter ofWill and Kelli Smith, Christmasmeans more than just receiving presents.Smith says she has always associatedChristmas with the birth of the baby Jesus,but since she has gotten older the holidayhas taken on more meanings.

    "I always look forward to seeing familythat we usually don't see all year,"

    Smith said. "I also like driving aroundwith my parents and looking at all theChristmas lights on the houses. When welived in Wichita that was something wealways did." Although Smith knows that itis better to give than to receive, she wasgrateful for the Wii system she received in2009.

    "The best present I've ever gotten wasmy Wii," Smith said. "I mean what kidwouldn't want at Wii." Smith's mother gotinto the holiday spirit this year and hasalready put up the Christmas tree, of coursewith the help of Toni

    . Harley Martin (13), eighth grader at

    Prairie Hills Middle School, says beingaround family and friends and not having toattend school are her two favorite thingsabout Christmas.

    "When I was younger my favorite part ofthe holidays was opening gifts and meetingSanta," Harley said. That is still what I

    enjoy. When I was 11-years-old I got a cellphone and it was thebest gift I had evergotten!

    This year Iam hoping toget an IP o dT o u c h . "AlthoughH a r l e yhopes forextrava-gant giftsit is usual-ly the littlethings thatare the mostt o u c h i n g .Sporting a pair ofbeautiful aqua earringsthat her mother, Heidi, bought her lastyear for Christmas, Harley states that herfavorite color is aqua and most everythingin her room is aqua based.

    Her brother Braedon Martin (10), stu-dent at Prosperity Grade School, saysChristmas is about the birth of Jesus andspending time with his family and friends.Braedon also expresses his love for one ofthe best gifts he has ever received.

    "Jackson Pixie Dust is a little elf thatjust showed up one day above the frontdoor. He came to me when I was eightyears old and ever since then he just showsup usually right after Thanksgiving andthen Santa comes to pick him up onChristmas Eve," Braedon said. "Jackson isabout a foot tall and he's made of fabric. Ialso have a book that tells all about him."

    Braedon also shows off his other twofavorite Christmas presents that hereceived when he was three years old fromhis Aunt Bonnie.

    Toni Smith, 15, knows that its a better togive than to receive and enjoys spending timewith family during the holidays.

  • The Hutchinson News An Advertising Supplement Sunday, November 18, 2012 Page 39

    "I really like myTigger blanket and

    my stuffed dog,Gypsy," Braedonsaid.

    "This year Iam hoping to geta Nexus SevenGoogle or aTelescope."

    Heidi andDoug Martinalso have anoth-er child, Breckyn

    (7), who is alsolooking forward to

    a fun and excitingChristmas.

    Even the youngest of children canappreciate the joys of the holidays. ForLibby Lee Kitch (2), daughter ofHutchinson residents, Nikki Megyeri andRoss Kitch, she will celebrate her thirdChristmas this year and it is all aboutpresents and Santa.

    "Na Na and Mama go with me to seeSanta," Libby said. "I want a Clifford dogfor Christmas." When asked if shethought a Clifford dog would fit in thehouse she just shrugged her shouldersand pointed to the toy car that shereceived on her second Christmas.

    "I got this from Papa," Libby said."Keep candy in the back." As cute as anytwo-year-old can be, Libby drives her cararound the living room with a smile onher face and pure joy in her heart. Seeinga child enjoy her presents this much canbring the spirit of the holidays to anyone.

    Even though Christmas is still about amonth and a half away, some kids get alittle preview of what is to come. LoganNash (6) and Ameira Lynn (5) Ahrens, sonand daughter of Turon residents Summerand John Ahrens, spend some time atWal-Mart in the toy section picking outgifts that they would love for their motherto buy for them.

    As Logan looks at the Hulk Mask hestates, "I already have the Hulk mask but

    I don't have the Hulk hands yet.Mommy that is what I want forChristmas, Hulk Hands!!"

    Ameira was a little quiet at firstbut after about 15 minutes in the toysection she opened right up.Pointing to the pretty pink bicycles,she yells out "Mommy what aboutthat cool bike?!" "That's what Iwant." It's not so easy to get the kidsout of the toy section once you getthem there and to ease their minds,

    Summer bought them each a toy fortoday.

    While Logan states that Christmas isJesus's birthday, Ameira talks about heropinion of what she thinks.

    "I like Santa, but he's not real." Whenasked why she doesn't believe in Santa,she only stated that, "I was told he wasn'treal."

    Harley and Bradeon Martin enjoy the holi-days with their mom and dad, Heidi and Dougand little sister, Breckyn.

    Libby Lee Kitch loves her toy car that shereceived last year for Christmas.

    Logan and Ameria Ahrens give their mom,Summer some ideas for Christmas gifts in the toyaisle at Walmart.

  • Page 40 Sunday, November 18, 2012 An Advertising Supplement The Hutchinson News

    Millions of greeting cards aresent out each holiday season.Estimates suggest that 85percent of the United States population,or roughly 250 million people, mails outgreeting cards. That adds up to billions ofcards going through the postal system --and all in a relatively short period of time.

    Men and women who hope to send hol-iday greeting cards must purchase, pre-pare and mail the cards early enough sothey are received prior to the holiday. It isnever too early to begin greeting cardpreparation and assembly.

    The majority of cards are bought inboxed packages or groupings of photocards. Gone are the days of hand-pickingindividual greeting cards for every recipi-ent. This trend toward general-themecards has streamlined the process and canhelp senders start their tasks earlier thanever before. Some people like to takeadvantage of post-holiday sales to stock

    up on greeting cards for the following yearat a deep discount. This means they canwrite the cards out at their leisure andthen simply toss them into the mailbox atthe appropriate time.

    Much in the way people begin theirholiday shopping or decorating right afterthe Thanksgiving turkey leftovers havebeen stored away, a good majority of peo-ple also begin their greeting card writingafter Thanksgiving as well. Those whowant their cards to arrive first will mailthem within a few days of Thanksgiving.When sent domestically, it is safe toassume that cards mailed out up to 2weeks before Christmas will arrive ontime. After that point, you may be riskinglateness, particularly for rural deliveryaddresses unless cards are sent priority.For those who need to mail cards interna-tionally, sticking close to the end ofNovember will ensure they arrive in atimely manner.

    People who want to make a statementand not have their greeting cards get lostin the crowd may intentionally mail themlate and lean toward wishing health andprosperity for the new year, rather thansending a card tied to a specific holiday.This gives extra time for mailing and willset cards apart from the many others.

    Photo cards have grown in popularity,and people interested in having a profes-sional photographer shoot their holidaycard photos would be wise to make anappointment as early as possible. Popularphotographers often start holiday photoshoots in October. Keep in mind that thephotographs can take a while to beprocessed and arrive. For those who areon borrowed time, taking a photo with apersonal camera and having prints madeup at a pharmacy or retail store can savetime. It is unlikely that professional pho-tos taken in December can be printed andmailed and still arrive on time. Also, besure to heed copyright laws concerningphotographs. It may be illegal to scan animage from a photographer or photo stu-dio and have prints made without writtenpermission.

    Postage is another thing that willhave to be considered when mailing outcards. While many cards fall under theweight and size limits of a regular firstclass postage stamp, unusually shapedenvelopes or heavy greeting cards maycost more. Rather than have themreturned, it is a good idea to have at leastone card weighed at the post office toensure the right amount of postage isaffixed. Some cards will be packaged withenvelopes that state "Additional postagemay be required" right on the box.

    Greeting cards are an important com-ponent of the holiday season. Ensuringthey arrive on time requires planning andsending them out with ample time tospare.

    Tips for getting greeting cards out on time

  • The Hutchinson News An Adv


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