2015 Making Spirits Bright

Making Spirits
Bright
2015
Holiday Cookbook
and Gift Guide
2 Unified Newspaper Group Making Spirits Bright November 12, 2015
Give Yourself the Gift of

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H U G H E S
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November 12, 2015 Making Spirits Bright Unified Newspaper Group 3
Dear Verona Shoppers

This season, as you go about the annual ritual of holiday shopping
please keep in mind the merchants and businesses that work so hard
throughout the year to make our community worthy of the nickname
Hometown U.S.A.
These are the businesses that aid our summer brat sales, assist with
local events, sponsor youth sports teams, and contribute to the fabric of
the community in too many ways to list.
Please keep the merchants of Verona in mind for stocking stuffers, last
minute gifts, gift certificates, and perhaps those hundreds of smaller
items found just below the top lines on your holiday lists.
Remember, by shopping locally, you will not only find great gifts, you will
also be helping to maintain the spirit that makes Verona an outstanding
community in which to live.
Wishing You a Safe and Joyous Holiday Season
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The Verona Area

Chamber of Commerce
Seasons Greetings!
The holidays are upon us. The staff of Unified Newspaper Group hope that the pages
that follow will help create a happy season for you and yours. There are gift ideas,
shopping tips, events and sales. The pages are full of unique places for you to shop
this holiday season and beyond.
This is the 16th year of publishing a holiday cookbook. Recipes have been submitted
by the readers of our newspapers, the Oregon Observer, Stoughton Courier Hub and
Verona Press as well as the Great Dane Shopping News. There are terrific recipes for
your holiday meals, to give as gifts and to enjoy on a daily basis. Many thanks go to
those who submitted their favorites.
We offer a sincere thank you to the advertisers on these pages for their continued
support of this annual gift guide and cookbook.
May this be the most wonderful time of the year for you.
133 Enterprise Drive Verona, WI 53593 608-845-9559
125 N. Main Street Oregon, WI 53575 608-835-6677
135 W. Main Street Stoughton, WI 53589 608-873-6671
You dont need to drive

to the mall for great gift ideas.
We have beautiful gift items & stocking stuffers!

320 S. Main Street, Verona, WI
(608) 848-5168 www.VeronaVisionCare.com
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Dr. Tami Hunt

Dr. Emmylou Wilson
Optometrists
Traditions behind holiday gifts

The holiday season is a time to celebrate with friends
and family. Several holidays are celebrated in this relatively
short time period, making this one of the most festive times
of the year.
Many holiday celebrations focus on the exchange of
presents, which may be exchanged with relatives, friends
and even coworkers. But are you familiar with the origins
of exchanging gifts?
Gift exchanges trace their origins to both religious and
secular traditions, each of which has helped shape the holidays into what they are today.
Christmas
People exchange gifts on Christmas Eve or Christmas Day

all over the world. For Christians, Christmas celebrates the
birth of Jesus Christ, who Christians believe was a gift from
the Creator.
From a religious standpoint, gifting others around Christmastime can be traced back to the stories of the Three Kings
(also referred to as the Three Wise Men) who visited
Jesus after his birth. Frankincense, a fragrance involved
in worship; gold; and myrrh, an incense associated with
funerals, was presented. These gifts symbolized worship in
Christ, that He would be the King of Kings, and that suffering and death would come to Him.
Another giver of gifts is part of many Christmas celebrations. St. Nicholas, a fourth century saint, is a beloved figure
across the globe who has a reputation for giving gifts in secret
and helping the needy. The figure of Santa Claus is based
on St. Nicholas, and the blending of the two has evolved as
history has mixed with folklore and personal traditions.
Traditions continued on page 9
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Gifts for the host and guests make parties special
It is customary for guests to express their gratitude to a

host or hostess opening his or her home to them by giving
a gift. But in many instances, party hosts also share gifts
with their guests.
Housewares and food and beverages are popular gifts to
give hosts. Those looking for inspiration for host and guest
gifts can consider these ideas.
Foods
An easy way to show a party host appreciation for the

invite is to bring something that can be served at the event. A
gift basket of assorted treats can be shared or saved for later
on. Dessert is a popular food gift as well. Guests know how
much work goes into planning a party menu, and sometimes
it can be nice to provide dessert and give hosts a break.
Cakes and other confections can be welcome offerings.
Guests who want hosts to enjoy some rest and relaxation
after a party or large event may bring a gift certificate for a
special restaurant. This way the hosts can indulge in a meal

out at their leisure.
Beverages
Wine is another popular gift to share with party hosts. One

way to make the gift even more special is to take note of the
types of vintages hosts tend to enjoy. Another courtesy is to
inquire about which foods will be served at the party and then
find a wine that will pair perfectly with the menu. If your
knowledge does not extend to wine, consult with an employee
at your local liquor store or ask a restaurant sommelier.
Champagne can be the perfect choice for special occasions. If your host is fond of a certain type of spirit, such
as brandy or whiskey, you can bring that as a gift as well.
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Servingware
Individuals who host several parties per year may appreciate some new pieces to add to their serving collections.
Look for items such as decorative bowls or ornate cake serving stands that hosts can be proud to display at future functions. A new cooler or engraved beverage tub is one idea for
party hosts who often host outdoor barbecues. Think about
hosts interests and the types of foods they typically serve,
and you likely can find a gift that will suit their needs.
Party favors
Party hosts are not the only ones to enjoy gifts when special events are held. Very often those who throw the parties
plan favors for the guests, and everyone gets to leave with
smiles on their faces and a memento to boot. Keep favors
simple so they do not add a lot of extra work to party planning. Candles, candy, cookies, or small trinkets that match
the theme of the party are relatively easy finds. Wrap favors
intricately and make them part of the party decorations.
Enhance the enjoyment factor of special occasions with
gifts for the party host and favors for the guests.
Make a childs first holiday special

A babys life is filled with milestones. First smiles, first
steps and first words are just a few of the moments parents
will treasure.
A babys first holiday season is another special time to
cherish. Shoppers seeking gifts to make a babys first holiday special have many clever, cute and functional items to
choose from. Several of these gifts can become keepsakes
to be tucked into memory boxes for growing kids to look
at later in life.
C
hristmas pajamas: What better way to await the
arrival of Christmas than in a pair of snuggly pajamas?
Send pajamas ahead of Christmas Day so that new parents will have plenty of adorable photo opportunities as
their baby boy or girl tears open the gifts. Stores stock
several different fun and festive prints, or you can look
into pajamas that can be personalized.
P
hoto print package: Photography packages can
involve the entire expanding family and will catalog
special moments in time. Purchase a studio or onlocation session with a private photographer, or use
one of the popular photography chains found in malls

and department stores.
Personalized framed print: Commemorate a childs
first holiday season with your child by getting a print
made with his or her name and age. Leave a space on
the print so that the childs parents can customize it
even further with their son or daughters footprints.
Include a matted frame and child-safe ink or paint to
complete the gift.
Keepsake ornament: Some families embrace the tradition of adding a new ornament to their Christmas trees
each year. Purchase an ornament for the new baby
with the year so he or she can join in the tradition.
Crochet or knit blanket: Crafty individuals can make a
blanket that the newest addition to the family can enjoy
during the chilly days of winter. These blankets often
become treasured keepsakes that may be passed down
throughout the family or kept tucked away for kids so
they can give them to their own children once they start
their own families.
Rocking horse: Babies dont wait long before they start
to run around and climb. A classic rocking horse makes
for a fun baby gift, and come in many different styles.
If you are the family carpenter, you can even purchase
some unfinished wood from a craft store and create a
homemade gift your favorite little guy or gal will forever cherish.
Piggy bank: Foster good saving habits by gifting a
personalized piggy bank. Get kids off on the right foot
by depositing a few dollars into the bank before giving
the gift.
A new baby brings many changes and fun experiences.
Gift-givers can make a babys first holiday season one filled
with joy and whimsy with creative gift ideas.
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The benefits to
buying local this holiday season
Holiday shopping dominates many peoples free time

between the day after Thanksgiving and the final days
before Christmas. While many people may shop til they
drop on Black Friday and Cyber Monday, those days still
account for a relatively small amount of the hundreds of
billions of dollars that are spent each holiday season.
Shoppers now have a bevy of options at their disposal as
they embark on the holiday shopping season. Traditional
in-store retailers are still around, and online shopping continues to grow in popularity with each holiday season. But
many holiday shoppers are looking to buy local this year,
and such a decision can pay a host of dividends for both
shoppers and the communities they call home.
Buying local benefits your local economy. Studies from
Civic Economics, an economics and strategics planning
firm, found that independent, locally-owned retailers
return a far greater percentage of their revenue into their
local economies than national chain stores. One such
study examined the disparity between revenue recirculation among independent, locally-owned businesses
in Raleigh, North Carolina, versus four major national
chains in the city. The former recirculated 51.1 percent
of revenue into the local economy, while the latter recirculated less than 14 percent. Similar results were discovered in many cities, indicating that buying local not only
benefits local business owners, but also the communities
those owners and their customers call home.
B
uying local creates jobs in your community. One
of the biggest ways local business owners in Raleigh
recirculated their revenue in the local economy was job
creation. While national chains also create jobs, such
jobs only benefit your community if the chains are
located within your community. If your local mall is a
considerable drive away, chances are the chains within
that mall are not employing many of your fellow community members. Local businesses in your community
are more likely to employ residents of your town.
S hopping local may provide access to more unique
gifts. In addition to the economic benefits of buying
local, shoppers may find merchandise made by local
craftsmen is more unique than mass-produced items
found on the shelves of national retailers. Recipients
may cherish more unique items that they cannot find
on their own, and that appreciation may even spur
them to benefit their own communities by visiting
more local retailers after the holiday season has come
and gone.
Shopping local this holiday season can benefit your community in various ways.
Employees of local businesses may provide a more

personal touch. Buying from national chains has its
advantages, but customer service is not always one of
them. Should your loved ones encounter problems with
their gift that requires assistance, they might be forced
to wait on the phone for extended periods of time as
they and thousands of others wait for customer service
representatives to answer their calls. Local businesses
do not deal with nearly the volume of customers as
national retailers and, therefore, are capable of addressing concerns more quickly and personally than large
chains.
Buying local not only benefits small business owners, but
it also pays dividends for their customers and the communities they call home.
Kwanzaa
Traditions continued from page 5
Hanukkah
Hanukkah is an eight-day Jewish celebration that commemorates the rededication of the Temple in Jerusalem. The
word hanukkah actually means dedication in Hebrew.
In one of Judaisms most central texts, Judah Maccabee
and others witnessed a miracle at the temple after helping
drive the Syrians out of Jerusalem. Even though there was
only enough oil to keep a menorahs candles burning for
one day, the flames continued for eight nights.
Traditionally, gelt, or money, was given as a Hanukkah
gift. Many Hanukkah gift givers aim to give gifts that are
thoughtful and sweet. Money is not exchanged as much
today, with other gifts taking its place.
Kwanzaa is an American holiday that pays homage to

traditions and cultural influences from Africa. The holiday
was developed in 1966 by Maulana Ndabezitha Karenga.
The focus of Kwanzaa is on family and the harvest as well
as certain principles, such as unity and faith.
Gifts make up one of the seven symbols of Kwanzaa
celebrations. However, gift-sharing is not the central part
of this special holiday. Gifts are symbolic of the labor and
love of parents and the commitments made and kept by
their children.
Gifts are exchanged in abundance this time of year. The
traditions behind the giving of presents are far-reaching and
based in religious, secular and cultural traditions.
Did you know?

Leaving cookies and milk for Santa Claus is a Christmas
Eve tradition. Children regularly place a dish of cookies and
a glass of milk by the tree on Christmas Eve so that Santa
has enough energy to complete all of his gift-giving before
kids wake up on Christmas morning. The tradition of leaving cookies out on Christmas Eve may trace its origins to
Saint Nicholas. On the feast of St. Nicholas on December 6,
children would leave food and drink for the saint and any
attendants. The treats would be exchanged for gifts. While

thats one theory behind the tradition, others think it is linked
to the history of the Christmas tree and the edible decorations
that adorn it. Santa would snack on the ornaments, and even
after edible decorations gave way to inedible ornaments, the
tradition of leaving a snack for Santa remained. Whatever
the origins behind the tradition, millions of children dutifully
leave milk and cookies for Santa on Christmas Eve.
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Appetizers/Beverages
Russian Tea
5 Ingredient Guacamole
Laura Hardin
1 qt. apple juice

2 cups pineapple juice
1 cup orange juice
cup lemon juice
4 cups brewed tea, unsweetened
1 stick cinnamon
tsp. whole cloves
tsp. whole allspice
cup sugar
Mix all ingredients and heat on medium to a slow boil. Reduce heat to low
and simmer for 45 minutes. Serve immediately or strain spices and store
in refrigerator when cool. Heat by the mug-full in microwave as desired.
Mango Salsa
Lori Aebly
1 mango chopped
red onion
1 can crushed pineapple slightly drained
2 jalapenos chopped
Mix and serve with chips.
Buffalo Chicken Dip

Ellen Bratz
8 oz. cream cheese

cup Franks hot sauce
cup blue cheese or ranch dressing
Shredded mozzarella (a couple of handfuls)
2 cups shredded chicken or 2 - 12.5 oz. cans of chicken
Mix all together and bake in oven at 350 for 20 minutes. Serve with
pita toast or crackers.
Easy Almond Crackers

Ellen Bratz
1 sleeve Keebler Club crackers

cup plus 2 Tbsp. sugar
2 sticks butter
cup sliced almonds
Line jelly roll pan with aluminum foil and spray with non-stick cooking
spray. Spread crackers in rows of seven across and six down. Sprinkle
with almonds. Cook sugar and butter until butter has melted and sugar is
dissolved. Pour over top of crackers. Bake at 350 for 10 minutes. Allow
to cool then break apart.
Braunschweiger Dip
Patti Schneider
8 oz. braunschweiger (liver sausage)

3 oz. cream cheese, softened
1
3 cup mayonnaise or Miracle Whip
2 Tbsp. dill pickle relish
2 Tbsp. minced onion
tsp. Worcestershire sauce
1
8 tsp. garlic powder
Fresh parsley, chopped
Mix together and serve with assorted crackers.
Melissa Salis
3 avocados
2 tomatoes
2 cloves garlic
1 lime
Salt
Chop all ingredients. Mash everything together except the tomatoes.
When the dip is to the consistency of your liking (I personally like mine
chunky) fold in the tomatoes and enjoy with your favorite tortilla chips.
Hot Artichoke Crab Meat Dip

Kathie Bartels
8 oz. pkg. cream cheese, softened

1 cup mayonnaise
1 garlic clove, pressed
14 oz. can artichoke hearts in water, drained and chopped
8 oz. pkg. imitation crab meat, chopped (1 cups)
oz. (3 oz.) grated fresh parmesan cheese
1
3 cup thinly sliced green onions with tops
1 lemon
1
8 tsp. ground black pepper
1
3 cup chopped red bell pepper
Additional sliced green onions
7 whole pita bread rounds
Preheat oven to 350. Combine cream cheese and mayonnaise in a
batter bowl; mix well. Press garlic into the bowl with garlic press. Drain
artichokes. Chop artichokes and crab meat with food chopper. Make
1 tsp. lemon zest. Add artichokes, crab meat, Parmesan cheese, green
onions, lemon zest and pepper to batter bowl; mix well. Put mixture
into a deep dish baking pan. Bake 25-30 minutes or until golden brown
around edges. Sprinkle with red bell pepper and green onions. Serve
with baked pita chips. To prepare pita chips, preheat oven to 400.
Cut each pita bread in half horizontally. Cut each half into 8 triangles.
Arrange in a single layer on flat baking stone. Bake 8-10 minutes or
until lightly browned. Repeat until all chips are baked. Cool on cooling
rack.
Deep Fried Pickles

Patti Schneider
1 egg, beaten
1 cup milk
1 Tbsp. all-purpose flour
1 Tbsp. Worcestershire sauce
tsp. salt
tsp. black pepper, ground
3 tsp. all-purpose flour
32 oz. jar dill pickles sliced, drained
1 qt. oil for deep frying
In a small bowl, mix together the egg, milk, 1 Tbsp. flour and
Worcestershire sauce. In a separate bowl, stir together the remaining
flour, salt and pepper. Heat oil to 350 in a deep fryer or heavy deep
skillet. Dip pickle slices in the milk mixture, then into the flour mixture.
Repeat dipping. Place the pickles carefully into the hot oil. Avoid
overcrowding by frying in several batches. Fry until pickles float to the
surface and are golden brown. Remove with a slotted spoon and drain
on paper towels.
Breads/Breakfast
Beet Jelly
Date Pinwheels
Lori Aebly
3 cups beet juice

1 pkg. Kool-Aid (any red kind without sugar)
1 pkg. Sure-Gel
Mix together well and boil 1 minute, then add 4 cups sugar. Boil 2
minutes. Pour into glasses or jars and seal.
Ground Cherry Preserves

Lucy McKee
4 cups crushed ground cherries

2 Tbsp. fresh lemon juice
1 pkg. - 1 oz. powdered fruit pectin
4 to 5 cups sugar
In a stockpot, bring cherries and lemon juice to a boil. Add pectin, cook
and stir until mixture reaches a full rolling boil. Stir in sugar, all at
once. Boil 1 minute. Remove from heat, immediately pour into hot jars,
leaving inch headspace. Seal tightly.
Yellow Tomato Preserves

Lucy McKee
Boil 3 cups yellow stewed tomatoes, add 3 cups sugar, (I use 2 cups).
Boil or cook for 20 minutes. Then add 1 small box of lemon Jello. Boil 1
minute, then add tsp. butter. Pour into jars. Seal. Slow to set up.
The Best Egg Bake

Ellen Bratz
stick butter
2 cups frozen hash browns
8 - 12 oz. cooked crumbled sausage or bacon or diced ham
1 dozen eggs
1 cup milk
1 to 1 cups shredded cheese
Mary Kollath
1 cup soft butter

2 cups brown sugar
3 eggs
1 tsp. vanilla
4 cups flour
tsp. salt
tsp. baking soda
Divide into four portions and refrigerate until chilled.
In a large saucepan, cook:
1 cups chopped dates
1 cup water
1 cup sugar
1 cup finely chopped pecans (hold the pecans until later)
Bring to a boil. Reduce heat to medium, cook until mixture is thickened,
about 15 minutes. Cool completely, then add the pecans.
On baking sheet, roll out each portion of dough between two sheets of
waxed paper, to measure 12 x 9 rectangle. Refrigerate for 30 minutes.
Remove waxed paper, spread with the date mixture. Tightly roll up each
portion jelly roll style, starting with long side. Wrap in plastic wrap.
Refrigerate for 2 hours or until firm.
Unwrap and cut into inch slices. Place 1 inch apart on greased
baking sheets. Bake at 350 for 10-12 minutes. Store cookies in airtight
container at room temperture or freeze for up to 3 months. Yield about
16 dozen.
Mix together first 3 ingredients and place in bottom of a 9 x 13 inch pan.

Mix eggs and milk. Pour over the hash brown mixture. Top with cheese.
Bake at 350 for 45 minutes to 1 hour.
Blueberry Puff
Michelle Aebly-Mahoney
Cut up croissants in bite size pieces. Place in 9 x 13 inch baking dish.

Add blueberries. Mix cream cheese, sugar, milk, vanilla and eggs. Pour
over croissants. Bake at 350 25-30 minutes. until golden brown.
Doris Daniels Banana Cake

Mary Lou Kollath
1 pkg. cake mix, any flavor (I use yellow cake mix)

5-6 ripe bananas, mashed
1 tsp. baking soda
cup water
Mix all ingredients and place in a 9 x 13 pan. Bake at 350 for 25-30
minutes, or longer until done.
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1 cup blueberries, fresh or frozen

2 eggs
2
3 cup sugar
1 tsp. vanilla
2 large croissants
1 pkg. cream cheese (softened)
1 cup milk
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Blueberry Coffee Cake
Speedy Cinnamon Rolls
Cathy Skaife
Mary Lou Kollath
1 cup butter, softened

1 cups sugar
2 eggs
1 cup no-fat sour cream
1 Tbsp. vanilla extract
2 cups flour
1 Tbsp. baking powder
tsp. salt
21 oz. can blueberry fruit filling
1 loaf frozen bread dough, thawed

On a floured surface, roll dough into 18 x 6 rectangle; brush with 2
Tbsp. butter, melted. In a bowl, combine:
3 cup brown sugar
chopped walnuts
1 tsp. cinnamon
2
Topping:
cup granulated sugar
cup packed brown sugar
1 tsp. cinnamon
Mix together butter, sugar, eggs, sour cream and vanilla; mix until well
blended. Add flour, baking powder and salt; mix until just combined.
Spread half of batter in the bottom of a greased 13 x 9 inch pan. Top
with blueberry fruit filling and then remaining batter. Combine topping
ingredients. Sprinkle over top of coffee cake. Bake for 50-60 minutes
at 350.
Sprinkle over the dough. Roll up, jelly-roll style, starting with long
side. Pinch seam to seal. Cut into 16 slices and place, cut side down, in
two greased 8 inch round baking pans. Cover and let rise until doubled,
about 50 minutes. Pour cup whipping cream over top, in each pan.
Bake at 350 for 25-30 minutes or until golden brown. Immediately
invert onto serving plates. Makes 1 dozen rolls. I usually double this
recipe.
Broccoli Chicken Casserole

Mary Lou Kollath
In small sauce pan, bring 1 cups water to a boil. Stir in 1 - 6 oz.

package chicken stuffing mix. Remove from heat; cover and let stand
for 5 minutes.
Meanwhile, layer 2 cups cooked, cubed chicken and 1 cup frozen
broccoli florets, thawed, in greased 11 x 7 inch baking dish. Top the
chicken and broccoli with broccoli cheese soup, 10 oz., undiluted.
Fluff the stuffing with a fork, spoon stuffing over the soup. Sprinkle
with 1 cup shredded cheddar cheese. Bake uncovered at 350 for 30-35
minutes, or until heated through. 6 servings.
Pumpkin Bread
Jane Clauer
313 cups flour

2 tsp. baking soda
Dash salt
3 tsp. cinnamon
3 tsp. nutmeg
3 cups sugar
4 eggs
1 cup cooking oil
2
3 cup water
2 cups pumpkin
1 cups walnuts, optional
We Have Something
For Everyone
this Christmas!
Sift dry ingredients together. Mix sugar, eggs, cooking oil, water and
pumpkin. Add to dry ingredients; mix well. Add nuts. Bake 1 hour at
350. Makes 2 large or 4 small loaves.
Lemon Blueberry Bread
Cards Candy
Unique Gifts
Badger/Packer Items
Mary Lou Kollath
Mix together:
1
3 cup melted butter
1 cup sugar
3 Tbsp. lemon juice
2 eggs
1 cups flour
1 tsp. baking powder and salt
cup milk
2 Tbsp. lemon zest
cup walnuts, chopped and, last of all, stir in carefully
1 cup blueberries
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Bake in greased loaf pan at 350 for 60-70 minutes. Immediately spread
glaze over top, using 2 Tbsp. lemon juice, 1 Tbsp. melted butter and 1
cup powdered sugar.
Cranberry Nut Loaf

Lucy McKee
Bakers Dozen Yeast Rolls

Mary Lou Kollath
3 cups flour
1 tsp. baking soda
1 tsp. salt
2 eggs
1 cup sugar
2 cups canned whole berry cranberry sauce
cup milk
cup coarsely chopped nuts, pecans
cup canola oil
In a large bowl, combine:

1 cups flour
2 Tbsp. sugar
1 pkg. dry yeast (quick rise kind)
tsp. salt
Add:
cup warm water and 2 Tbsp. butter. Beat on medium for 3 minutes
or until smooth.
Preheat oven to 350. Coat 2 8 x 4 loaf pans with cooking spray. In a

large bowl, combine flour, baking powder, baking soda, and salt. In
a medium bowl, beat eggs, sugar, cranberry sauce, milk, and oil until
smooth. Add to flour mixture and mix until combined. Stir in pecans.
Transfer batter to pans. Bake for 45 minutes, or until toothpick inserted
in center comes out clean. Cool loaves in pans for 5 minutes. Turn out
on wire racks to finish cooling.
Cheese Muffins
Laura Hardin
Stir in:
cup shredded sharp cheddar cheese and about to 1 cup additional
flour.
Turn onto floured surface. Knead until smooth, about 4 minutes. Cover
and let rise for 10 minutes. Divide into 13 pieces. Shape into balls. Place
in greased round baking pan. Cover and let rise in a warm place until
doubled, about 30 minutes.
Bake at 375 for 11-14 minutes. Can mix glaze of 4 Tbsp. butter,
melted, 2 tsp. honey and 18 tsp. garlic salt, if desired. Cool and eat!
Banana Bread
1 cup all purpose flour

cup grated Cheddar cheese
1 egg
tsp. salt
1 cup milk
2 Tbsp. sugar
cup butter, melted
1
8 tsp. cayenne pepper, optional
Laura Hardin
Preheat oven to 400.

Combine dry ingredients in a large bowl; add cheese and mix well.
Make a well in the center of the mixture. Combine egg, milk and butter;
add to dry ingredients, stirring just until moistened.
Spoon into greased muffin tins, filling each 23 full. Bake for 25 minutes.
cup butter
1 cup sugar
2 eggs
1 cup mashed ripe bananas
1 tsp. lemon juice
2 cups sifted all purpose flour
1 tsp. baking powder
tsp. baking soda
tsp. salt
cup sour cream or Greek yogurt
cup chopped walnuts
Cream together butter and sugar. Add eggs, one at a time, beating
well after each addition. Combine bananas and lemon juice; add to
sugar mixture. Beat well. Sift together dry ingredients; add to creamed
mixture alternately with sour cream or yogurt. Fold in nuts. Pour in 2
9 x 5 x 3 inch loaf pans. Bake at 375 for 35-45 minutes.
Family Visiting for the Holidays?

Stretch out, relax, enjoy the indoor heated pool
and feel at home here in our Hometown!
515 W Verona Ave Verona, WI 53593
For reservations or more

information, call 608-497-4500
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Zucchini, Banana and Flaxseed Muffins
Zucchini Bread
Cyndy Woods
Nonstick cooking spray

1 cups all-purpose flour (spooned and leveled)
cup ground flaxseed
1 cup lightly packed light-brown sugar
2 tsp. baking soda
tsp. coarse salt
1 tsp. ground cinnamon
1 cups coarsely grated zucchini (from 1 large zucchini)
1
3 cup mashed ripe banana (from 1 large banana)
cup whole milk
1 large egg, lightly beaten
1 tsp. pure vanilla extract
Preheat oven to 350. Lightly coat 12 standard muffin cups with cooking
spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking
soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir
to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk
mixture to flour mixture and stir until combined (do not over mix).
Divide batter among muffin cups. Bake until a toothpick inserted in
center comes out clean, 20-25 minutes. Let muffins cool completely in
pan on a wire rack, about 30 minutes. Store in an air-tight container, up
to 3 days. Makes 12.
Norwegian Waffles
Barbara Finke
2 eggs
1 cups flour
1 tsp. baking soda
tsp. ground cardamom
2 cups buttermilk
2 Tbsp. melted butter
Laura Hardin
3 eggs
1 cup canola or coconut oil
2 cup sugar
2 cup grated zucchini
2 tsp. vanilla
3 cup sifted all purpose flour
1 tsp. baking soda
1 tsp. salt
tsp. baking powder
1 tsp. ground cinnamon
cup chopped nuts
Beat eggs; stir in oil, sugar, zucchini and vanilla. Sift together flour,
baking soda, baking powder, salt and cinnamon. Stir into egg mixture.
Fold in nuts. Pour into 2 greased 8 x 4 x 2 inch loaf pans. Bake
at 325 for 1 hour and 15 minutes or until toothpick inserted comes out
clean. Makes 2 loaves.
Overnight Savory French Toast

Barbara Finke
6 lg. eggs
2 cups milk
cup chives
6 oz. cheddar cheese
1 Tbsp. Dijon mustard
Salt and pepper
1 lg. loaf of French bread, cut into slices
Greased 9 x 13 baking dish. Beat eggs, milk, mustard, chives and
salt and pepper. Mix well. Slice bread and lay in pan, over lapping
slices. Pour of egg mixture on top, sprinkle with cheese. Pour rest of
mixture on top and press down to absorb. Cover and let sit overnight in
refrigerator. Bake at 350 for 1 hour or until done. Let sit covered for
15 minutes and serve.
Beat eggs and sugar until light and fluffy. Mix all dry ingredients. Add
sugar mixture alternating with buttermilk. Add melted butter. Mix well.
Pour onto hot griddle. Yields 8-10 waffles.
Salads/Soups/Sides
Potato Soup
Laura Hardin
2 Tbsp. butter
3 Tbsp. flour
1 cup milk
2 cup chicken or vegetable stock
2 medium potatoes
tsp. celery salt
tsp. thyme
tsp. black pepper
1 bay leaf
Tbsp. parsley
tsp. Worcestershire sauce
Grated cheese (for topping)
Peel, cube and cook potatoes until tender. Melt butter in heavy saucepan
over low heat; add flour, stirring constantly. Gradually add milk and
stock. Add seasonings. Cook over medium heat, stirring until thickened
and bubbly. Stir in cooked potatoes and simmer 10 minutes longer to
let flavors emerge. Serve individual bowls with grated cheese on top.
Potato Pepper Jack Soup

Kathryn Wood
7 medium baking potatoes, peeled and diced into bite-sized chunks

2 cups potato flakes
2 cups half and half
8 oz. Monterey Jack cheese, shredded
8 oz. Pepper Jack cheese, shredded
3 Cajun-style beef brats, cooked and chopped into bite-sized chunks
(optional)
Place the potatoes in a large pot at least 4 quarts in capacity. Fill it with
enough water to barely cover the potatoes. Boil until fork-tender. Turn
heat down to a simmer. Add the potato flakes, stirring until incorporated.
Add the half and half as well as the cheeses. Stir until all the cheese has
melted. Mix in the brats if using. Serve hot!
Chili
Pat Kranz
1 lb. ground chuck

2 quarts canned tomatoes
2 -15 oz. cans of chili beans
2 tablespoons butter
6-8 small red potatoes
Blend onion powder, chili powder, garlic powder, celery salt, dill,
parsley, pepper, and Italian seasoning to taste.
Brown the meat with the spice blend. Separately cook, peel, and cut up
potatoes. Add tomatoes and chili beans to meat and stir. Add processed
potatoes and butter. Simmer for hour
Add shredded cheese (cheddar, colby jack, pepper jack, etc.) and a
dollop of sour cream to hot chili in the bowl.
Fresh Cucumber Salad

Mary Lou Kollath
Mix together
7 cups unpeeled thinly sliced cucumbers
1 cup sliced onions
1 cup sliced green peppers (optional)
1 Tbsp. salt
Cover and set aside.
In a sauce pan, put:
1 cup white vinegar
2 cups sugar
1 tsp. celery seed
1 tsp. mustard seed
Bring to a boil, then remove from heat and let cool for 1 hour. Pour over
cucumber mix, stir well and store in refrigerator. This keeps for up to 2
months. A great salad to have on hand or use in sandwiches.
Honey Cashew Green Beans

Sara Wentz
lb. trimmed fresh green beans

2 Tbsp. coarsely chopped cashews
4 tsp. butter
2 Tbsp. honey
Steam green beans. Saut cashews in butter until golden brown. Stir in
honey; heat through. Pour over beans and toss to coat in a serving bowl.
Baked Cabbage
Lori Aebly
1 med head cabbage coarsely shredded

1 Tbsp. sugar
2 Tbsp. flour
1 cup cream
Salt and pepper
6 slices bacon
Put cabbage in casserole dish. Mix sugar and flour. Combine with
cream, salt and pepper. Pour over cabbage. Cover with bacon slices and
bake at 350 for 40 minutes until bacon is crisp. Note: Can brown bacon
before hand to assure crispiness.
We make your holiday

entertaining easy!
Summer Minestrone Soup

Mary Lou Kollath
Heat a large Dutch oven over medium heat. Add 2 Tbsp. olive oil; swirl to coat.
Add:
2 cups thin sliced leek, white and green parts only (about 2 leeks)
1 cup thinly sliced carrots
2 large garlic cloves, minced
Cook for 5 minutes. DO NOT BROWN!
Add:
2 Tbsp. tomato paste
8 cups unsalted chicken stock
1 - 14.5 oz. can unsalted diced tomatoes, undrained
Stir constantly. Add stock and tomatoes; bring to a boil. Reduce heat to
low and simmer 15 minutes.
Everything from fruit baskets,

vegetable & fruit trays, meat & shrimp trays,
holiday cakes and much more!
Place 1 can cannellini beans in a small bowl; mash with a fork. Add
mashed beans, remaining cannellini beans.
Cook on medium heat for 10 minuets. Stir in 5 oz. kale, stemmed and
chopped. Cook 2 minutes.
Place 2 cups soup in each of 8 bowls or freeze at this point. Top each
bowl with 1 tsp. pesto and 1 Tbsp. parmesan cheese.
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Also
2 cups yellow squash
2 cups chopped zucchini
1 cup red bell pepper, chopped
1 cup green beans, cut into 1 inch pieces
tsp. kosher salt
tsp. black pepper
Creamy Grapes
Escalloped Corn
Sandy Jerrett
Lucy McKee

1
3 cup sugar
8 oz. sour cream or marshmallow cream
2 tsp. vanilla
3 Tbsp. brown sugar
3 Tbsp. pecans
2 lbs. green grapes and 2 lbs. red grapes (seedless)
In bowl, beat cream cheese, sour cream or marshmallow cream, sugar
and vanilla until mixed. Add grapes and toss to coat. Cover and put in
the refrigerator until serving. Sprinkle with brown sugar and pecans.
Makes a large batch.
3 eggs beaten
3 Tbsp. sugar
3 Tbsp. flour
1
3 cup milk
1 tsp. salt
tsp. pepper
tsp. nutmeg
Mix above together. Add 2 cans cream-style corn (can use 1 can cream
style and 1 can whole kernel). Pour into a 2 quart casserole dish. Bake
for 1 hour at 350.
Roasted Brussels Sprouts
Tender Crisp Cabbage
Lucy McKee
Lucy McKee
Slice 1 pound Brussels sprouts into halves. Toss with 3 Tbsp. olive oil,
salt and pepper. Spread on a rimmed baking sheet. Bake at 400 for
35-40 minutes until tender and brown.
Zucchini Patties
Lucy McKee
Wash cabbage head and shred coarsely. Melt butter in large shallow
skillet. Add cabbage (which still has some water on it from washing).
Add the remaining ingredients. Cover tightly and cook over medium
heat for 10-12 minutes, until tender and crisp. Stir occasionally. Yield
4 servings. This is a cooked cabbage that will not smell up the house.
3 cup Bisquick mix

cup cheese, grated
1
8 cup green pepper, chopped
2 eggs
2 cups unpeeled zucchini, shredded
1 small onion, grated
1
Chicken Artichoke Mushroom Saute
Mix together. Stir until mixture is well-moistened. Melt 2 Tbsp. butter

in skillet. Drop mix in by tablespoons. Fry until brown each side. Serves
12.
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Affordable.
Extravagant.
head cabbage, about 1 pound

2 Tbsp. butter
1 tsp. salt
Dash of pepper
1 tsp. lemon juice
Laura Hardin
2 large chicken breasts, boned, skinned and cut into 1 inch cubes
1 15 oz. can of artichoke hearts, drained and quartered
cup chicken broth or stock
cup white wine
8-10 mushrooms, sliced
Juice of lemon
tsp. celery salt
tsp. lemon pepper
Flour
Butter
Olive oil
Salt to taste
Dredge chicken in flour; shake off excess. Heat olive oil in medium
skillet; add chicken and saut until golden brown. Transfer to heated
platter. Add tablespoon of butter to pan; when melted, add mushrooms
and saut for 1-2 minutes. Stir in artichokes, broth, wine, lemon juice,
lemon pepper and celery salt; let cook until sauce is reduced slightly,
stirring occasionally. Return chicken to skillet and warm thoroughly.
Serve immediately. Serves 4.
Broccoli Salad
Ellie Tone
1 bunch broccoli chopped into bite-sized pieces

1 small bunch green onions, chopped
cup white raisins or dried cranberries
cup chopped walnuts
4 slices bacon, fried crisp and crumbled
Dressing:
cup mayonnaise
1
3 cup sugar
2 Tbsp. vinegar
Mix salad ingredients. Mix dressing and combine with salad. Chill
before serving.
Broccoli and Cauliflower Casserole

Sue Fitzgibbon
2 bags frozen broccoli and cauliflower, thawed

1 cup Heilmans salad dressing
1 can cream of mushroom soup
2 cups grated cheese
2 eggs
1 can drained, sliced water chestnuts
1 medium onion, chopped
1 tube Ritz crackers, crushed
1 stick butter, melted
Grease 9 x 13 pan. Mix and stir salad dressing, grated cheese, cream of
mushroom soup and eggs. Add onion, broccoli, cauliflower and water
chestnuts to mixture. Pour into greased baking container. Crush crackers
into fine pieces. Next add melted butter, stir. Pour cracker mixture on
top. Bake at 350 for 45 minutes.
Squash Apple Soup

Barbara Finkle
1 Tbsp. butter
1 med. chopped onion
1 tsp. coriander
3 apples (peeled, cored and chopped)
1 lb. butternut squash (cubed)
1 Tbsp. thyme
4 cups vegetable broth
1 tsp. sugar
Dash of lemon
Saut onions in butter. Add coriander, cook 1 minute. Add apples,
squash, sugar and thyme. Pour in broth and cook until veggies are
tender. Puree in blender and add lemon.
Appetizer Chicken Puffs

Ellie Tone
Pepperidge Farms puff pastry

1 cup chopped chicken
1
3 cup chopped celery
2 Tbsp. sweet pickle relish
cup mayonnaise
tsp. salt
1
8 tsp. pepper
2 Tbsp. chopped almonds
Sliced pimiento
Cut puff pastry into assorted shapes using small cookie or biscuit
cutters. Bake at 400 for 20 minutes or until puffed. Cool. Combine
chicken and the next 6 ingredients, mixing well. Chill. Before serving,
cut top 13 off cream puffs, pull out soft dough inside. Spoon chicken
mixture into cream puffs, replace tops. Place an olive slice on top of
each puff and insert a decorative pick through center of each.
Cauliflower Cheese Soup

Barbara Finke
cup water
cup carrots (shredded)
cup onions
2 cans potato soup (undiluted)
2 cups milk
1-2 cups cauliflower, cooked
1 cup cheddar cheese
cup mozzarella cheese
Salt and pepper
In a saucepan, heat first 4 ingredients until carrots are cooked. Stir in
soup, cauliflower and cheese. Heat through. Add cheese last!
Southern Cornbread Dressing

Laura Hardin
1 9 x 9 pan cornbread
5 buns or homemade biscuits
1 can chicken broth
1 can cream of chicken soup, undiluted
1
3 cup rice
3 eggs
1 tsp. poultry seasoning
1 cup celery, chopped
1 cup onion, chopped
Milk
Salt and pepper, to taste
For cornbread: cornmeal mix, 2 eggs, buttermilk
To make cornbread, use cornmeal mix (do not add sugar) but use 2
eggs rather than 1 and buttermilk rather than whole or 2% milk. Bake
as directed.
Cook rice. Toast buns or biscuits. Crumble cornbread, buns or biscuits.
Add cooked rice, chicken broth and cream of chicken soup. Add
seasonings, celery, onion and eggs. Mix well. Add milk or turkey/
chicken broth to reach desired consistency. For moist dressing, mixture
should look like lumpy cornbread batter. Bake in greased 9 x 13 pan at
400 for 40 minutes.
Bacon-Cheeseburger Chowder
Cyndy Woods
1 lb. ground beef

1 med. onion, chopped
1 med. sweet red pepper, chopped
1 garlic clove, minced
3 Tbsp. all-purpose flour
2 cups 2% milk
1 lb. potatoes (about 2 medium), peeled and chopped
1 cups water
1 Tbsp. reduced-sodium beef bouillon granules
12 oz. processed cheese (Velveeta), cubed (about 2 cups)
3 bacon strips, cooked and crumbled
cup ketchup
In a 6 quart stockpot, cook beef, onion and pepper over medium heat 6-8
minutes or until beef is no longer pink, breaking up beef into crumbles;
drain. Add garlic; cook 1 minute. Stir in flour until blended. Gradually
stir in milk. Add potatoes, water and bouillon; bring to a boil. Reduce
heat; simmer, covered, 15-20 minutes or until potatoes are tender.
Add cheese; stir until melted. Sprinkle servings with bacon and ketchup.
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Main Dishes
Doris Broccoli & Cheese Casserole
Mary Lou Kollath
Stir together:
1 can mushroom soup
cup milk
2 tsp. yellow mustard
1 bag (16 oz.) frozen broccoli florets, thawed
1 cup shredded cheddar cheese
Pour all into 1 quart casserole. Mix 13 cup dry bread crumbs with 2
tsp. melted butter. Sprinkle over broccoli mixture. Bake at 350 for 30
minutes or until hot.
Add 2 cups cooked white rice to the broccoli mixture and serve.
Loaded Vegetable Stew

Mary Lou Kollath
In a large skillet, cook 8 bacon strips, diced, until crisp. Remove the
bacon, then brown 3 pounds beef stew meat, cut into 1 inch cubes, in
the bacon grease in the same skillet. Refrigerate the bacon until serving.
In a 5 quart slow cooker, combine:
6 medium carrots, cut into 1 inch pieces
6 medium tomatoes, peeled and cut into wedges
4 medium potatoes, peeled and cubed
2 medium green peppers, chopped (optional)
2 tsp. dried thyme
2 garlic cloves, minced. Top with the beef stew meat. Pour 2 cans
(14 each) beef broth over top.
Cover and cook on low for 8 hrs.
Stir in:
6 cups chopped cabbage
tsp. pepper
Cover and cook on high until cabbage is tender, about 30 minutes.
Sprinkle each service with reserved bacon pieces.
Easy Pork Chops

Laura Hardin
4 - 5 center-cut pork chops

Spicy brown mustard
Flour
Oil
1 can chicken with rice soup
Spread thin coating of mustard on pork chops and dredge in flour. Coat
bottom of large skillet with canola or olive oil and heat on high until
hot. Brown chops on both sides. Have soup ready to pour over chops
and add an additional 23 soup can of water. Reduce heat to low, cover
and simmer for 45 minutes. If desired, add to 13 cup uncooked rice to
soup and chops to have as a side dish.
Cranberry Chicken
Ellis Tone
1 lb.chicken, cut up
1 can whole cranberry sauce
2 cups French dressing
1 pkg. dry onion soup mix
Put chicken pieces in a lightly sprayed or greased baking pan. Mix other
ingredients and pour over chicken. Bake at 350 for approximately 1
hour or until chicken is done.
Southern-Style Macaroni and Cheese

Patty S. Guillot
2 cup sharp cheddar cheese (shredded)

2 cup (7 oz.) elbow macaroni (cooked and drained)
1 tsp. salt
tsp. onion or garlic salt
cup milk
3-4 eggs (beaten)
Paprika
Combine cheese, macaroni, butter and seasoning. Mix well. Spoon
macaroni mixture into greased 8 inch square baking dish. Combine milk
and eggs; pour over macaroni mixture. Sprinkle with paprika and bake
at 425 for 15-20 minutes or until set. Makes 4-6 servings
Fancy Pants Chicken

Cyndy Woods
5 chicken breasts, pounded thin

Prosciutto to cover chicken layer
Bag of fresh spinach
Package of mushrooms
Red pepper
Onion
Garlic
1 envelope Lipton Recipe Secrets garlic and herb
cup white wine
cup olive oil
8 oz. shredded mozzarella
Saut the chicken breasts. Place in a 13 x 9 baking pan. Layer prosciutto
over the chicken. In same pan saut spinach, mushrooms, red pepper,
onion and garlic. Layer over prosciutto. Mix together olive oil, wine and
envelope of Lipton Recipe Secrets. Pour over chicken. Cover with foil.
Bake at 375 for 30 minutes. Then remove foil and put cheese on. Bake
an additional 5 minutes.
Shrimp & Feta Casserole

Cyndy Woods
2 eggs
1 cup evaporated milk
1 cup plain yogurt
3 oz. pkg. crumbled feta cheese
2 cup shredded Swiss cheese
cup fresh parsley, chopped
1 tsp. dried basil
1 tsp. dried oregano
4 cloves garlic, minced
8 oz. pkg. angel hair pasta, cooked
16 oz. jar chunky salsa
1 lb. medium shrimp, peeled, deveined, cleaned and divided
8 oz. pkg. shredded mozzarella cheese
In a medium bowl, combine first 9 ingredients; set aside, Spread half
the pasta in a greased 13 x 9 baking pan. Cover with salsa; add half the
shrimp. Spread remaining pasta over shrimp; top with egg mixture. Add
remaining shrimp and top with mozzarella cheese. Bake at 350 for 30
minutes. Remove from oven and let stand 5 minutes before serving.
Jamaican Jerk Chicken
Broiled Tenderloin Steaks

With Ginger Hoisin Glaze
Cyndy Woods
cup hot peppers, stemmed, seeded and chopped

1 tsp. ground allspice
6 garlic cloves, minced
2 Tbsp. peeled and chopped fresh ginger
2 Tbsp. brown sugar
cup yellow mustard
1 tsp. ground cinnamon hot pepper sauce, to taste
cup olive oil
2 green onions, sliced
cup cider vinegar
2 Tbsp. lime juice
Salt and fresh ground pepper
4 whole chicken breasts (8 halves)
Cyndy Woods
Puree hot peppers in blender or food processor. Add allspice, garlic,

ginger, sugar, mustard, cinnamon, hot pepper sauce, olive oil, green
onions, vinegar and lime juice, and blend until mixture is a smooth
paste. Add salt and pepper to taste and blend again.
Gently lift the skin away from the chicken, exposing the meat. Rub spice
mixture onto the outside of the chicken breast. Cover with plastic wrap
and refrigerate for 2 hours.
Prepare grill. On an oiled rack set 4-6 inches over glowing coals grill
the chicken, covered if possible, for 10-15 minutes on each side, or until
it is cooked through.
(If you cant grill, you can roast chicken in 2 large shallow or 1 inch
deep, baking pans in upper and lower thirds of a 400 oven, switching
position of pans halfway through roasting, 40-50 minutes total.)
1 Tbsp. hoisin sauce

1 tsp. grated peeled fresh ginger
1 tsp. honey
1 teaspoons lower-sodium soy sauce
tsp. chili garlic sauce (such as Lee Kum Kee) or crushed red Pepper
4 (4 oz.) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray
14 tsp. salt
Preheat broiler to high. Combine hoisin sauce, ginger, honey, soy sauce,
and chili garlic sauce in a small bowl; stir with a whisk. Place the steaks
on a foil-lined broiler pan coated with cooking spray; sprinkle with
salt. Broil steaks 5 inches from heat for 2 minutes, and turn over. Broil
2 minutes; turn steaks over. Brush steaks with half of hoisin mixture;
broil for 1 minute. Turn steaks over, and brush with remaining hoisin
mixture; broil 2 minutes or until desired degree of doneness.
Cheesehead Sliders
Sandy Jerrett
1 lb. hamburger
cup beer
cup soft bread crumbs in a can
2 cloves garlic
tsp. salt
1
8 tsp. pepper
Mix together and cook to desired degree of doneness.
8 slider buns or small dinner rolls, split
Cheese of your choice
Put burgers on half bun; add cheese and any other toppings you prefer.
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Chicken Cordon Bleu Casserole
Impossible Easy Cheeseburger Pie
Melissa Salis
For the casserole:

1 whole cooked chicken, bones removed, meat diced or shredded
(rotisserie chicken is excellent). Should be 5-6 cups of chicken. lb.
very thinly sliced deli-style honey ham, roughly chopped lb. thinlysliced Baby Swiss cheese
For the sauce:
4 Tbsp. butter
4 Tbsp. flour
3 cups whole milk (or a bit more if needed)
2 Tbsp. fresh-squeezed lemon juice
tsp. salt
tsp. smoked paprika
tsp. white pepper
For the topping:
1 cups panko bread crumbs
4 Tbsp. butter, melted
tsp. seasoned salt
1 tsp. crushed dried parsley
Preheat oven to 350. Butter a 9 x 13 inch baking dish; set aside.
Put cooked shredded or diced chicken on the bottom of the baking dish.
Roughly chop the ham and scatter it over the top of the chicken. Lay the
Swiss cheese on top of the ham. For the sauce: melt the butter in a large
saucepot over medium heat. When butter is melted, quickly stir in the
flour to form a smooth roux. Do not brown! Once the roux is smooth
and bubbly, slowly pour in the cold milk while stirring briskly to make
a smooth sauce. Cook over medium heat, stirring constantly until the
sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked
paprika and white pepper. Bring sauce just back to a low boil and turn
off heat. Pour sauce evenly over the casserole, being certain to get some
of the sauce around the edges of the pan.
For the topping: melt the butter in the microwave in a medium sized
microwaveable bowl. Heat it for 30 seconds at a time and stop once
its melted. Take the bowl out of the microwave and stir in the panko
bread crumbs, crushed dried parsley. Sprinkle over the top of the
casserole. Bake casserole uncovered for 45 minutes until hot and bubbly
throughout and topping has turned a light golden brown. Remove from
oven and allow to cool for 5-10 minutes prior to serving.
Polish Casserole
Darlene Palzkill
4 cups penne pasta, uncooked

1 lbs. smoked polish sausage or kielbasa, cut into inch slices
2 cans cream of mushroom soup, undiluted
16 oz. jar sauerkraut, drained
3 cups (12 oz.) Swiss cheese, shredded divided
113 cups milk
onion, diced
3 cloves garlic, minced
Preheat oven to 350. Cook pasta, drain and transfer to a large bowl.
Reserve one cup Swiss cheese. Then combine the pasta, sausage, soup,
kraut, 2 cups Swiss cheese, milk, onion, mustard and garlic and mix
well. Pour into greased 9 x 13 inch deep baker. Top with remaining
Swiss. Bake covered 45 minutes. Remove cover and bake 10 minutes
longer or until bubbly and golden.
Mary Miller
1 lb. ground beef

1 large onion, chopped up (1 cup)
tsp. salt
1 cup (14 oz.) shredded Cheddar cheese
cup original Bisquick
1 cup milk
2 eggs
Heat oven to 400. Grease 9 x 1 pie plate. Cook beef and onion in 10 inch
skillet over medium heat, stirring occasionally, until beef is brown; drain.
Spread in pie plate. Sprinkle with salt and cheese. Stir remaining ingredients
until blended. Pour into pie plate. Bake 25 minutes or until knife inserted in
center comes out clean. Let stand 5 minutes before serving. Serves 6.
Cheese Hash Brown Casserole

Phyllis Berning
2 lb. pkg. shredded hash browns, thawed

8 oz. cheddar cheese, shredded
10 oz. can cream of chicken or mushroom soup
1 medium onion, diced
16 oz. container French Onion chip dip
tsp. garlic salt
tsp. pepper
cup (1 stick) butter or margarine
Topping:
2 cups corn flakes
cup ( stick) butter or margarine
Mix casserole ingredients together in order given and place in a 2
quart casserole dish. Bake 1 hour at 350. Remove from oven. Combine
corn flakes and butter; sprinkle over casserole. Return to oven and bake
15 minutes more. Serves 10.
Meat Loaf
Mary Miller
1 lbs. ground beef

1 egg
1 onion, chopped up
1 cups milk
1 cups dried Italian bread crumbs
Salt and pepper to taste
Topping:
4 Tbsp. brown sugar
4 Tbsp. prepared mustard
cup ketchup
In a large bowl, combine meat, egg, onion, milk and bread crumbs.
Season with salt and pepper to taste. Place in a lightly greased 5 x 9
inch loaf pan. In a separate bowl, mix the brown sugar, mustard and
ketchup. Mix well. Pour over the meat loaf. Bake at 350 for 1 hour
and 20 minutes.
No Peek Beef Tips

Shirley J. Wehrle
2 lbs. cubed stew meat

1 can cream of mushroom soup
1 can mushrooms
1 pkg. dry onion soup mix
1 cup ginger ale
Noodles or rice
Layer ingredients in the given order except noodles or rice. Cover and
bake at 300 for 3 hours, no peeking! Serve over noodles or rice. I put
mine in a slow cooker.
Melissa Salis
Meatballs:
2 Tbsp. butter
1 large yellow or white onion, peeled, grated (use the large holes of a
box cheese grater)
2
3 cup milk
4-5 slices of bread, crusts removed, bread cut into pieces
2 eggs
1 pound ground pork
1 lbs. ground beef
2 tsp. kosher salt
1 tsp. freshly ground nutmeg
1 tsp. ground cardamom
2 tsp. black pepper
Sauce:
6 Tbsp. butter
1
3 cup flour
1 quart beef stock
to cup sour cream
Salt
2 to 4 Tbsp. Lingonberry, red currant, raspberry or cranberry jelly, less
or more to taste (optional)
Melt the butter in a saut pan on medium-high heat. Stir in the
grated onion and cook until translucent and softened, 3-4 minutes.
Set aside to cool. Place the pieces of bread in a large bowl and mix
with the milk. Let sit for 15-20 minutes for the bread to absorb all
of the milk. Once the bread has soaked up the milk, put the bread in
a food processor and pulse until it has been completely broken up.
Return the pulverized milk soaked bread to the bowl. Stir the cooled
onions into the milk bread mixture. Add the eggs, ground pork and
beef, salt, pepper, nutmeg and cardamom. Use your (clean) hands
to mix everything together until well combined. Use your hands to
form the meatballs about an inch-thick and place them on a plate or
sheet pan. This recipe should make between 40 and 50 meatballs.
Heat 6 Tbsp. of butter in a large saut pan on medium heat. When
the butter is melted and foamy, start adding some meatballs to the
pan. Working in batches as to not crowd the pan, slowly brown the
meatballs on all sides. Handle the meatballs gently so they do not
break apart as you turn them. Once the meatballs have browned
on all sides, remove them from the pan and set aside. You do not
need to cook the meatballs all the way through at this point, you
only need to brown them. Youll finish cooking the meatballs in
the sauce later. Once you have removed the meatballs from the pan,
keep the remaining butter in the pan. Youll use this butter to make
the sauce. If the butter in the pan has become burnt through the
browning of the meatballs, remove and discard it, and add 6 Tbsp.
of fresh butter to the pan. Otherwise use the existing pan butter, you
should have 6 Tbsp. total of butter in the pan. If not add more. To
make the sauce, first make the roux. Heat the butter in the pan on
medium heat. Slowly whisk in the flour. Stir until smooth. Continue
to stir, allowing the flour mixture to cook, several minutes, until the
roux is a shade of light brown. Slowly add the stock to the roux,
stirring as you add the stock. The stock will sputter at first and
the roux may seize up, but keep adding the stock slowly and keep
stirring. Eventually the sauce will loosen and become silky. Return
the meatballs to the pan with the sauce and lower the heat to low.
Cover the pot and cook on low heat for 10 minutes. You may need
to work in batches. Transfer the meatballs to a serving dish to serve.
Stir in the sour cream. Either stir the jelly into the sauce or serve it
on the side.
Lightly Smoked Chicken Breast Stuffed w/Smoked

Provolone & Black Forest Ham w/Dijon Cream
Joseph Gustafson
Hickory, oak or applewood chips, soaked for 1 or more hours

4 boneless, skinless chicken breasts
4 slices smoked provolone cheese
4 slices Black Forest ham
Dijon Cream:
cup finely chopped Spanish onion
2 tsp. butter
cup white wine
cup Dijon mustard
1 cup heavy whipping cream
This is a simple way to get some smoked flavor out of your grill and into
your food. Any grill can be used with a disposable pan and some wood
chips. Experiment with varieties of wood, but with chicken, hickory,
oak and apple really stand out and do not overpower. For the sauce,
heat saucepan over medium heat. Melt butter and add chopped onions.
Cook until softened and translucent. Add white wine and reduce to half
the amount. Stir in Dijon mustard and heavy whipping cream. Bring
to boil, stirring frequently. Add salt to taste. If too thick, sauce may be
thinned with a little water. Keep warm until needed. Soak wood chips 1
hour in water or apple juice prior to cooking. Preheat grill. Remove grill
grate and place wood chips without liquid in disposable pan down on
the actual burners. Replace grate. Keep cover closed and once the wood
chips start cooking then it is time to grill chicken. Gently pound out
chicken breasts to under 12 inch thick. Dust with a little salt and pepper.
Lay one slice each of ham and provolone onto chicken breast. Fold
over and press to enclose. Spray stuffed chicken with non-stick cooking
spray and season outside with a little salt and pepper. Place onto grill
and close the top. After 4-5 minutes check chicken and turn over for
another 4 minutes with lid closed. Check to make sure chicken is cooked
through. Remove chicken to plates and serve with Dijon cream sauce.
Chili Cheese Tot Casserole

Pam Raimer
1 lb. hamburger
1 egg
cup chopped onions
cup crackers crumbs (saltine or Ritz)
1 can Hormel chili
1 bag tater tots
Shredded cheddar cheese
Mix hamburger, egg, onion and cracker crumbs. Pat into 8 x 11 inch
dish. Spread chili on top of meat mixture. Arrange tater tots on top of
chili. Bake at 350 for 1 hour. Last 10 minutes of baking add cheddar
cheese. Serve with sour cream and chopped onions.
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Homemade Swedish Meatballs
Desserts
Jello Ice Cream Pie
Oatmeal Raisin Cookies
Mary Lou Kollath
Mary Kollath
Use a graham cracker crust.

Mix 1 pkg. Jello, any flavor with 1 cups hot water
Immediately add:
2-3 cups soft vanilla ice cream and mix until well melted. Place in
refrigerator until it thickens, and pour into prepared crust. Refrigerate
until using. Makes one pie. Enjoy!
Chocolate clair Dessert

Mary Lou Kollath
Line a 9 x 13 pan with whole graham crackers. Set aside. Will have
about 8-9 left.
Combine:
2 cups soft butter
2 cups brown sugar
1 cup white sugar
2 eggs
cup water
2 tsp. vanilla
6 cups quick-cooking oatmeal
2 cups flour
2 tsp. salt
2 tsp. cinnamon
1 tsp. baking soda
Mix 2 minutes, then let stand for 2 minutes until set. Fold in:
Stir in:
2 cups raisins
2 cups chocolate chips
1 cups chopped walnuts
1 cup coconut
1 carton (8 oz.) Cool Whip
Bake at 350. Makes about 12 dozen cookies.
In a large bowl, mix:

3 cups cold milk
2 small pkgs instant vanilla pudding mix
Spread over graham crackers. Top with remaining crackers. Melt 2

squares of semi-sweet chocolate and 1 Tbsp. butter, add:
1 cup powdered sugar
3 Tbsp. milk
1 tsp. vanilla and light corn syrup
Spread over final layer or crackers and refrigerate for at least 8 hours or
overnight before serving.
Pumpkin Gingersnap Cookies

Ellie Tone
cup butter, softened

1 cup sugar (minus 2 Tbsp.)
cup pureed pumpkin
cup molasses
1 egg
1 tsp. vanilla
213 cups white flour (plus 2 Tbsp.)
1 tsp. baking soda
tap salt
2 tsp. cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
Beat butter and sugar together in a large bowl. Add pumpkin, molasses,
egg and vanilla. Mix well. In a separate bowl, mix dry ingredients
together. Gradually add dry ingredients to the wet ingredients. Mix well.
Chill well, at least one hour. Dough can be refrigerated up to 3 days .
Roll dough into teaspoon size balls. Roll in sugar to cover if desired.
Place on preachment parody on undressed cookie sheet. Bake 11-13
minutes. Cookies should appear cracked on top.
Crockpot Crack
Amie Edgington
1 - 16 oz. jar unsalted peanuts

1 - 16 oz. jar salted peanuts
1 - 12 oz. bag semi-sweet chocolate chips
1 - 12 oz. bag milk chocolate chips
2 - 10 oz. bags peanut butter chips
2 - 1 lb. pkg. white almond bark or vanilla candy coating
Layer all ingredients in a large crockpot (starting with peanuts). Turn the
pot on low, cover with lid, and leave sitting for 2 hours. Then, remove
lid and stir to combine. Replace lid and leave sitting for another 30
minutes. Stir again and then spoon mixture on to wax paper or non-stick
aluminum foil. Allow to harden for at least 1 hour. Enjoy!
Peppermint Bark Candy

Ellie Tone
8 oz. (about 113 cup) dark baking chocolate, chopped

8 oz. (about 113 cup) white baking chocolate, chopped
6 peppermint candy canes (or any peppermint hard candies)
Chop candy canes into small pieces (use food chopper or put in plastic
bag and hit). Line a cookie sheet with aluminum foil. Melt the dark
chocolate (I melted in microwave, checking often to make sure it
doesnt burn, or you can use double boiler). Pour melted chocolate on
prepared foil lined sheet spreading to 18 inch thickness. The chocolate
doesnt have to reach all sides of sheet as it will be broken into pieces
later anyway. Place tray in refrigerator to firm up for 15 minutes. While
the dark chocolate hardens, melt the white chocolate. Remove the tray
from refrigerator and spread the white chocolate in an even layer on top
of the dark chocolate. While the white chocolate is still wet, sprinkle the
chopped candy pieces over the entire surface evenly. Press down very
slightly to ensure they stick. Place the tray back in the refrigerator to
firm up for 30 minutes. Once bark is completely set, break into small,
uneven pieces by hand.
Store in airtight container. Will hold for many months.
Holiday Caramels
Stryel (Stryl, Norwegian Cookie)
Lee Falligant
Barbara Finke
1 cup butter
2 cups brown sugar
Dash salt
1 cup light corn syrup
1 fifteen ounce can sweetened condensed milk
1 tsp. vanilla
1 cup white sugar

1 cup butter, melted
2 tsp. nutmeg
3 eggs
cup whipping cream
2 cup flour
Melt butter in heavy 3 quart saucepan. Add sugar and salt, stir
thoroughly. Stir in corn syrup, mix well. Gradually add milk, stirring
constantly. Cook and stir over medium heat 12-15 minutes to firm ball
stage (245). Remove from heat, stir in vanilla. Pour into buttered 9 x 9
pan. Cool thoroughly at room temperature and cut into squares.
Melt butter, set aside to cool. Beat eggs; add sugar, whipping cream
and butter. Mix well, add nutmeg and flour. Mix well. Cover and cool
in refrigerator. Drop tsp. onto hot iron (stryel iron) and bake 45-50
seconds. Take off and roll onto wooden cone. Keep in dry container.
Creamy Watermelon Pie

Lucy McKee
1 pkg. 3 oz. watermelon gelatin

cup boiling water
1 carton (12 oz.) frozen whipped topping, thawed
2 cups small-cubed seeded watermelon
1 graham cracker crust (9 inch)
In a large bowl, dissolve gelatin in boiling water. Cool to room
temperature. Whisk in whipped topping, fold in watermelon, spoon
into crust. Refrigerate for 2 hours or until set. I use more watermelon,
cubed very small and make pie ahead of time needed. Keeps well in
refrigerator. Watermelon tastes much better with time.
Apple Crunch
Margaret Frickson
6 large apples
cup white sugar
tsp. cinnamon
Peel and slice apples into buttered 9 x 13 cake pan. Pour sugar and
cinnamon on top of apples.
Mix following, sprinkle on top of apples:
cup butter
1 cup flour
1 cup brown sugar
Bake at 325 for 30 minutes or until apples are soft.
Salted Chocolate Covered Caramels

Sue Fitzgibbon
1 pkg. (14 oz.) Kraft caramels

5 oz. Bakers semi-sweet chocolate, melted
1 Tbsp. sea salt
Insert toothpick into 1 caramel, dip in chocolate, turning until completely
coated. Shake gently to remove excess chocolate. Place on waxed paper
covered baking sheet. Remove toothpick. Repeat. Sprinkle with salt.
Let stand at room temperature for 30 minutes or until chocolate is firm.
Lemon Tarts
Sue Fitzgibbon
2 boxes (15 ea.) Athens Mini Shells (frozen)

1 - 21 oz. can lemon pie filling
1 tub Cool Whip
Fill 30 cups mini fillo shells. Top with Cool Whip. Any pie filling can
be used. Enjoy!
Puppy Chow
Barbara Finke
1 - 12 oz. pkg. chocolate chips

1 cup peanut butter
4 cups rice Chex cereal
to 1 cup powdered sugar
In saucepan over low heat or a double boiler, melt chocolate chips
and peanut butter. Pour over cereal and mix until all are coated. Add
powdered sugar and shake well. Pour out onto wax paper to cool.
Krispy Cake
Barbara Finke
1 (10 oz.) pkg. marshmallows

12 cups Rice Krispies cereal
1 (16 oz.) pkg. M&Ms
Coat Bundt pan with non-stick spray. In a large pot, melt butter over
low heat. Add marshmallows; stir until melted. Remove from stove,
add cereal & M&Ms. Mix well and pour into Bundt pan. Cool and cut.
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Wrap caramels individually with wax paper.
Monster Cookies
12 eggs
2 lb. brown sugar
4 cups white sugar
2 Tbsp. vanilla
8 tsp. baking soda
1 lb. Crisco
3 lb. chunky peanut butter
18 cups oatmeal
1 - 16 oz. pkg. chocolate chips
1 - 16 oz. pkg. M&Ms
1 box raisins (optional)
Peppermint Stick Cookies

Barbara Finke
2 sticks of butter
1 cup sugar
tsp. vanilla
tsp. salt
2 eggs
2 cups flour
2 tsp. mint extract
Green & red food coloring
1 cup white chips
Green & red candies
In a very large bowl or container, beat eggs, sugar, vanilla and

shortening. Add baking soda, mix well. Add rest of ingredients.
Use a large scoop and place on cookie sheets. Bake at 350 for 12-14
minutes.
Aunt Marys Brownies

Barbara Finke
2 cups white sugar

2
3 cup Crisco
2 eggs
cup milk
cup cocoa
1 cup flour
cup chopped walnuts
Mix butter, sugar, vanilla, salt and eggs. Mix well. Add flour and mint
extract. Separate dough into 3 parts. Put a few drops of red food coloring
in one part and mix well; do the same with the green.
Take parts of each color and roll into sticks. Make any design desired.
Decorate with white chips and candies once baked and hot. Bake at 350
for 12-14 minutes, depending on size of cookies.
M&M Cookie Treats

Barbara Finke
1 bag M&Ms (red & green for Christmas)

1 bag Hersheys Kisses
1 bag round pretzels
Mix all together and pour into a greased 9 x 13 pan. Bake at 350 for
about 45 minutes.
Frosting
cup butter
2 squares chocolate, melted
1 egg, beaten
1 cup chopped walnuts
1 tsp. vanilla
tsp. salt
Place pretzels cookie sheet. Place unwrapped Kiss on top. Put down
parchment paper first for easy removal. Put in 200 oven until chocolate
is melted. Watch closely!
Remove from oven and put M&Ms on top. Press down a little so they
stick. May also use Rollos instead of kisses and add a pecan.
Ruby Begonias Strawberry Rhubarb Pie

Pat Kranz
Mix all together and beat with mixer. Spread over brownies and cool.
Chocolate-Heath Supreme Cookies

Pat Kranz
1 jumbo or 2 medium eggs

2 sticks softened sticks of butter
2 tsp. vanilla extract
1 tsp. almond extract
1 tsp. coconut extract
cup white sugar
cup brown sugar
2 cups flour
1 tsp. salt
1 - 8 oz. package semi-sweet chocolate chips
- 8 oz. package heath chips
cup shredded coconut
cup chopped walnuts (or your choice)
Cream eggs and butter. Add the 3 extracts and sugar. Beat well. Mix
in flour, baking powder and salt. Mix in chips, coconut and nuts. Drop
1 tsp. of batter onto a cookie sheet for each cookie. Bake at 350 for
10-12 minutes. With 2 sheets, switch racks after 5-6 minutes. Move
cookies to cooling rack. Repeat. Makes 40 cookies.
4 cups of cut-up rhubarb

4 cups of cut-up strawberries
1 cup of sugar (+1 to taste)
1 Tbsp. lemon juice
2 tsp. of almond extract
2 tsp. of vanilla
1 tsp. of salt
2 tsp. (or more) cinnamon
1 tsp. of nutmeg
cup of Minute Tapioca
to cup of flour
Two packages of store bought pie crust!
Combine first 8 ingredients; stir and let stand for about 15-30 minutes
to juice up. Add Minute Tapioca and flour. Mound into pie crusts. Dot
with about 6 slices of cold butter and put on top crust. Seal. Cut about 6
slits on top of pie for steam to escape. Oven should be at 365. I always
put two pizza pans in the oven when I turn it on to put the pies on, so
if they run over it doesnt burn and stink and you wont have to clean
the oven. Bake for 40 minutes, then rotate the pies. Bake for another 20
minutes untill crust is cooked. Cover crust with aluminum foil if they
get to brown during the baking process.
When the pies are done, drizzle with confectioners sugar icing. I like to
add of a pkg. of soft cream cheese, a little butter, almond extract and
milk. Then drizzle it on the pies when they are warm. Serve warm with
ice cream. Makes 2 pies.
Spritz Cookie
Decadent Triple-Layer Mud Pie
Barbara Finke
Cyndy Woods
1 cups butter
1 cup white sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
tsp. almond extract
3 cups flour
3 squares Bakers German baking chocolate, melted

cup canned sweetened condensed milk
1 Oreo pie crust (6 oz.)
cup chopped Planters cocktail peanuts
2 cups cold milk
2 pkgs. (4 serving size each) Jell-O chocolate flavor instant pudding
and pie filling
1 tub (8 oz.) thawed Cool Whip, divided
Mix all together and mix well. Separate to put food coloring in each if
you wish to have different colors. Put in Spritz press and bake at 375
for 10-12 minutes.
Mix chocolate and condensed milk until well blended. Pour into crust;
sprinkle with peanuts.
Turtle Fudge Chocolate Chip Cookies

Cyndy Woods
Non-Stick cooking spray

5 oz. unsweetened chocolate
1 - 14 oz. can sweetened condensed milk
cup butter
2 - 7.4 oz. pkgs. Martha White chocolate chip muffin mix
2
3 cup chopped pecans
48 foil-wrapped chocolate-covered caramel candies, unwrapped
Heat oven to 350. Coat cookie sheet with spray. Microwave chocolate
and butter in bowl until butter is melted. Stir until chocolate is melted
and smooth. Stir in condensed milk. Stir in muffin mix until blended.
Roll tablespoonfuls of dough into balls. Dip bottoms into pecans.
Place on sheet with nut side up, 2 inches apart. Bake 8 minutes or just
until cookies look slightly crackled and centers are still soft. Press a
chocolate-covered caramel candy into center of cookie. Place on rack. If
desired, swirl chocolate gently with knife while candy is warm.
Autumn Bars
Carol Hoeritz
cup dates, chopped

cup walnuts
2 Tbsp. flour
cup sifted flour
tsp. baking powder
tsp. salt
tsp. soda
tsp. cinnamon
tsp. ginger
tsp. nutmeg
cup butter
1 cup packed brown sugar
2
3 cup canned pumpkin
tsp. vanilla
2 eggs
Combine dates, walnuts and 2 Tbsp. of flour. Set aside. Sift cup
flour together with rest of dry ingredients. Melt butter in saucepan.
Add brown sugar. Stir well until blended. Remove from heat. Blend in
pumpkin and vanilla. Mix thoroughly. Add eggs one at a time, beating
after each. Blend in dry ingredients. Mix well. Stir in floured date-nut
mixture. Pour into greased 9 x 9 x 2 pan.
Butter Frosting
6 Tbsp. butter
1 lb. pkg. powdered sugar, sifted
Light cream, about cup
1 tsp. vanilla
Cream butter, gradually add about half the sugar, blending well. Beat
in 2 Tbsp. cream and vanilla. Gradually add rest of sugar. Add enough
cream to be of spreading consistency.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk
2 min. or until well blended. Mixture will be thick. Spoon 1 cups of
the pudding over peanuts in crust. Add half of the whipped topping to
remaining pudding; stir with wire whisk until well blended, Spread over
pudding layer in crust; top with remaining whipped topping.
Refrigerate 3 hours. Store leftover pie in refrigerator. Makes 10 servings.
No Bake Bars
Barbara Finke
4 cups Cheerios
2 cups Rice Krispies
2 cups dry-roasted peanuts
2 cups M&Ms
1 cup light Karo syrup
1 cup sugar
1 cups peanut butter
1 tsp. vanilla
Place first 4 ingredients in a large bowl. In a saucepan, bring syrup and
sugar to a boil, remove from heat and add peanut butter and vanilla. Mix
well. Pour over cereal mixture and mix until all coated. Spread out to
cool on jelly roll pan.
Honey & Cinnamon Bars

Mary Kollath

In a large bowl, beat:
1 cups sugar
cup canola oil
cup honey
1 large egg
In another bowl, whisk:
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
tsp. salt
Gradually beat into sugar mixture. Stir in 1 cup walnuts.
Spread into greased 15 x 10 pan. Bake at 10-12 minutes until golden
brown. Cool completely on wire rack.
For glaze, in a small bowl, mix:
2 Tbsp. mayonnaise
1 tsp. vanilla
1-2 Tbsp. water
Additional toasted walnuts, optional
Chocolate Lasagna
Oreo Caramel Stuffed Cookies
Darlene Palzkill
1 pkg. Oreo cookies, crushed

6 Tbsp. butter, melted
cup sugar
2 Tbsp. milk
12 oz. tub Cool Whip, divided
2 - 3.9 oz. pkgs. instant chocolate pudding
3 cups cold milk
1 cup mini chocolate chips
Lightly grease a 9 x 13 inch pan. Combine crushed Oreo cookies and
butter and press firmly into pan. Refrigerate while working on next
layer. Mix cream cheese with a mixer untill light and fluffy. Add 2
Tbsp. milk and sugar and continue mixing. Measure 1 cups Cool
Whip and fold into cream cheese mixture. Gently spread over Oreo base
and put back in refrigerator. In a large bowl, combine pudding and 3
cups milk. Whisk until it starts to thicken. Again, gently spread over
cream cheese mixture and put back in refrigerator. Just before serving
spread remaining Cool Whip over pudding layer and sprinkle with mini
chocolate chips.
Old Fashioned Chocolate Pie

Lois Houghton
1 cup sugar
1
3 cup baking cocoa
cup all-purpose flour
Pinch salt
2 cups water
1 Tbsp. butter or margarine
1 tsp. vanilla extract
9 inch pastry shell, baked
Whipped cream
Chocolate sprinkles
In a large saucepan, combine the sugar, cocoa, flour and salt. Gradually
add water. Cook and stir over medium heat until mixture comes to
a boil. Cook and stir for 1 minute or until thickened. Remove from
heat. Stir in butter and vanilla. Pour into pastry shell. Refrigerate 2-3
hours. Garnish with whipped cream and chocolate sprinkles. Yields 6-8
servings.
Lemon Meringue Bars

Bernadine Mezera
1 cup butter, softened

1ups flour plus 2 Tbsp.
cup powdered sugar
tsp. coarse salt
6 large eggs, plus 4 large egg whites
2 cups plus 2 Tbsp. sugar
cup plus 3 Tbsp. fresh lemon juice, bottled will work
Lemon zest
Preheat oven to 350. Make crust: Mix butter, flour, powdered sugar,
salt and 2 tsp. lemon zest in a mixer and mix on medium speed until
well blended. I use a food processor. Transfer to a 9 x 13 inch cake
pan. Bake 15 minutes or until golden brown. Let cool completely. Make
filling: whisk together whole eggs, 1 cups sugar, lemon juice and 2
tsp. lemon zest. Pour over crust. Bake until filling is set, 18-20 minutes.
Cool completely on a wire rack. Make meringue topping: put egg whites
and sugar in a clean bowl and beat with an electric mixer until stiff
peaks form. Use the back of a spoon to spread meringue over filling,
swirling to create soft peaks. Bake until begins to brown, 8-10 minutes.
Cool completely. Cut into bars. Refrigerate leftovers.
Karen Loeffelholz
1 cup (2 sticks) unsalted butter at room temperature

1 cup packed light brown sugar
cup white sugar
1 large egg
1 large egg yolk
1 Tbsp. vanilla extract
1 cup quick cooking oats or old fashioned rolled
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 cups semi-sweet mini chocolate chips, plus extra for sprinkling on top
Filling:
24 Oreo cookies
1 cup jarred caramel
Preheat oven to 350. Spray a 9 x 13 inch pan with non-stick spray.
Mix butter and sugars in large bowl. Beat with mixer until smooth and
creamy. Add the egg, egg yolk and vanilla; beat well. Whisk together
flour, oats, baking powder, baking soda and salt in medium bowl. Add
to butter mixture; beat well until incorporated. Stir in chocolate chips.
Press batch of cookie dough into 9 x 13 inch pan. (May need to grease
hands.) Set Oreos on top of dough (4 rows of 6). Drizzle caramel on top
and around Oreos. Spoon small bits of cookie dough on top. Bake until
lightly browned, 20-25 minutes. Sprinkle a few more chocolate chips on
top of baked cookies. Set aside to cool.
Samoa clair Cake

Chealsey Hudson
Two 3.4 oz. pkgs. vanilla instant pudding mix, dry

3 cups whole milk
cup caramel ice cream topping
12 oz. Cool Whip
Two 14.4 oz. pkgs. graham crackers
Frosting:
3 Tbsp. butter
3 Tbsp. milk
3 Tbsp. cocoa
Toppings:
1 cup toasted coconut
Caramel sauce
Blend milk and vanilla pudding packets for about 2 minutes. Add
caramel ice cream topping and stir. Fold in Cool Whip. In a 9 x 13 inch
pan, layer graham crackers to cover entire bottom of pan. You may need
to cut and shape the crackers to fit nicely. Pour half of pudding/Cool
Whip mixture on top and level. Put another layer of graham crackers
to cover entire surface. Cut and shape crackers accordingly. Put the
second half of pudding/Cool Whip mixture on top and level. Put the
final layer of graham crackers on top with bumpy side down. This will
help the top look more smooth when you go to put the frosting on top.
Once again, cut and shape crackers accordingly to avoid pits and cracks.
For the frosting: microwave butter and milk just enough so that they are
melted together. You do not need to boil it. Add cocoa and powdered
sugar and blend together. This will be a runnier frosting/glaze. Pour
over top of graham crackers and smooth out nicely. (I usually double
the frosting recipe.) Top with toasted coconut and drizzle with caramel
sauce. Refrigerate overnight and dig in!
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DEEP DISH OATMEAL FUDGE BARS

Ingredients for Crust and Topping:
1 cup butter (soften)
2 eggs
2 cups brown sugar
1
3 cup milk
2 tsp. vanilla
212 cups flour
1 tsp. baking soda
1 tsp. salt
3 cups oatmeal
Ingredients for Fudge Filling:

1 can sweetened condensed milk
1
3 cup butter (chopped into pieces)
1 tsp. vanilla
2 cups semi-sweet chocolate chips
(optional) 12 cup chopped walnuts

Crust and Topping: In a large mixing bowl, mix together butter, eggs, and brown sugar till
creamy. Slowly mix in milk and vanilla. Once all is mixed together add in flour, baking soda, salt,
and oatmeal. Mix well until blended. Scoop out
1 cup of mixture and set aside. Grease one 9x13
pan and scoop crust mixture into the pan and
pat down and into corners. Set aside until Fudge
mixture is ready.
Fudge Filling: Place all Fudge Filling ingredients
(excluding walnuts) into microwave safe bowl
or small sauce pan. Melt all ingredients together,
make sure to keep stirring until mixture is all
melted and smooth. If using walnuts, fold in once
mixture is all melted.
Pour Fudge Mixture over crust in pan, smooth
out to cover all of the crust. Take the cup of Crust
Mixture that was set aside and crumble it over the
Fudge mixture (Can be large pieces and smaller).
Bake at 350oF, uncovered for 20 to 25 minutes or until Crumble Topping is golden brown.
Cool, cut, serve and enjoy. Or when still warm serve with your favorite Vanilla Ice Cream.
210 S. Main Street

Verona, WI
845-6478
adno=435292-01

2015 Making Spirits Bright

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2015 Making Spirits Bright

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Making Spirits

2 Unified Newspaper Group Making Spirits Bright November 12, 2015

Give Yourself the Gift of

407 E. Verona Avenue, Verona

November 12, 2015 Making Spirits Bright Unified Newspaper Group 3

Dear Verona Shoppers

Wishing You a Safe and Joyous Holiday Season

The Verona Area

4 Unified Newspaper Group Making Spirits Bright November 12, 2015

You dont need to drive

We have beautiful gift items & stocking stuffers!

Dr. Tami Hunt

November 12, 2015 Making Spirits Bright Unified Newspaper Group 5

Traditions behind holiday gifts

People exchange gifts on Christmas Eve or Christmas Day

Traditions continued on page 9

Now, ThaTs ITalIaN!

Purchase $50 worth of gift certificates

Mondays & Tuesdays

Purchase 100 worth of gift certificates

and receive a FREE lunch Certificate.

and receive 2 FREE lunch Certificates

2949 Triverton Pike Drive

1849 Northport Drive

Holiday Inn West - Middleton

Fish Hatchery & PD - 1 block West

1109 Fourier Drive

6 Unified Newspaper Group Making Spirits Bright November 12, 2015

Gifts for the host and guests make parties special

It is customary for guests to express their gratitude to a

An easy way to show a party host appreciation for the

special restaurant. This way the hosts can indulge in a meal

Wine is another popular gift to share with party hosts. One

November 12, 2015 Making Spirits Bright Unified Newspaper Group 7

Make a childs first holiday special

one of the popular photography chains found in malls

The Ultimate Holiday Gift

140 Unique Varieties of Cheese

We ship anywhere. Stop in or call today!

Hours: M-F 9am-530pm, Sat 9am-4:30pm, Sun 12pm-4pm (seasonally)

Ship Early For Christmas Delivery

8 Unified Newspaper Group Making Spirits Bright November 12, 2015

Holiday shopping dominates many peoples free time

Employees of local businesses may provide a more

November 12, 2015 Making Spirits Bright Unified Newspaper Group 9

Traditions continued from page 5

Kwanzaa is an American holiday that pays homage to

Did you know?

attendants. The treats would be exchanged for gifts. While

430 East Verona Ave., Verona, WI

Buy $25 in Gift Cards

10 Unified Newspaper Group Making Spirits Bright November 12, 2015

1 qt. apple juice

Buffalo Chicken Dip

8 oz. cream cheese

Easy Almond Crackers

1 sleeve Keebler Club crackers

8 oz. braunschweiger (liver sausage)

Hot Artichoke Crab Meat Dip

8 oz. pkg. cream cheese, softened

Deep Fried Pickles

November 12, 2015 Making Spirits Bright Unified Newspaper Group 11

3 cups beet juice

Ground Cherry Preserves

Employees of local businesses may provide a more