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Christmas Roll
Marilea F. - Gillette
A little history of this recipe: My mom who is 88 has been making this since 1950. We have it for Christmas Eve and Christmas every year!! My folks were ranchers for over 60 years and Mom was always outside helping my Dad, she worked alongside him every day and this was something that could be made ahead of time and kept in the refrigerator before the family came to visit. It's a treasured family recipe!!!!
  • Crush 1pound of Graham crackers
  • ½ pound of chopped dates
  • ½ pound marshmallows
  • Cut in pieces ½ cup of walnut
  • 1 cup of heavy whipping cream
  1. Add all ingredients together, best to use your hands to mix everything.
  2. Form mixture into a roll.
  3. I triple this recipe because our family loves this so much.
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Thanksgiving-day after
Left Over Pot Pie
Corinna H. - Rapid City
  • Turkey
  • Stuffing
  • Mashed potatoes
  • Corn
  • and/or green bean
  • Gravy
  • Jellied Cranberries
  • Two pie crusts
  1. Put one pie crust on the bottom of a 9 in pie plate.
  2. Layer ingredients with gravy on top.
  3. Place the second pie crust on top.
  4. Cut slits in top of the crust.
  5. Bake at 350 ° F for one hour.
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Good Holiday Fruitcake
Charlene D. - Rapid City
I like to make this in October so it is ready for Thanksgiving and Christmas. I triple the batch and make small loaves to give away as gifts.
  • 1 tsp. baking soda
  • 1 c. sour cream
  • 1 c. shopped dates
  • 2 c. golden raisins
  • ½ c. chopped candy cherries
  • 1 c. chopped walnuts
  • 2 c. all purpose flour
  • ½ c. butter, softened
  • 1 c. granulated sugar
  • 1 egg
  • Grated rind of one orange
  • 1 tsp. salt
  1. Preheat oven 325 ° F.
  2. In small bowl mix together the baking soda and sour cream and set aside.
  3. Combine the dates, raisins, cherries and nuts with ¼ c. of the flour and stir to coat fruit and nuts. Set aside.
  4. Cream butter and sugar. Mix in the egg, then the orange rind, sour cream/baking soda mix. Add the remaining 1 ¾ c. flour and salt and mix.
  5. Combine the fruit/nut mixture with the creamed ingredients.
  6. Pour batter into a loaf pan that is lined with greased parchment paper.
  7. Bake for 1 ½ - 2 hours until a toothpick comes out clean.
A trick to keep it moist - place a pan of water on the bottom rack of the oven while baking. This makes one full-size loaf. Can make two smaller loaves but adjust the baking time. Cool for 10 minutes in the pan then remove the bread by lifting the parchment paper to a cooling rack. Once completely cool remove the paper. Wrap in plastic wrap then foil and set in the refrigerator to age for a month or two. To give it a kick you can sprinkle some rum on top before wrapping up and storing.
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Cranberry Salsa
Naomi F. - Rapid City
  • 1-12 oz. package fresh or frozen cranberries (crushed up-food processor)
  • 1 cup sugar
  • 6 green onions, chopped
  • ½ cup fresh cilantro chopped
  • 1 jalapeno pepper, seeded and finely chopped
  1. Blend ingredients together.
  2. Best refrigerated 1-2 hours before serving.
  3. Serve with cream cheese and crackers or tortilla chips.
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Roasted Red Pepper Tortellini
Julia A. - Black Hawk
  • 10 ounces tortellini (the refrigerated kind)
  • 3 Tablespoons butter
  • 1 small onion , chopped
  • 3 cloves garlic , minced
  • 2 large red bell peppers , seeds and membranes removed, each in half
  • 1 cup low-sodium chicken broth
  • Salt and freshly ground black pepper, to taste
  • ½ cup heavy whipping cream
  • 2 cups fresh spinach leaves
  • ½ cup freshly grated parmesan cheese
  • 2-3 Tablespoons freshly chopped parsley (or 1 tablespoon dry)
  1. Cook pasta according to package directions. Drain, rinse with cold water, and set aside.
  2. Turn oven to HIGH broil.
  3. Place the red bell pepper halves, skin side up, on a foil lined baking sheet. Press them flat with your hand. Broil on the top rack of your oven for 10 minutes, or until the skins are mostly black. Remove from oven and transfer charred peppers to a paper or plastic bag. Close the opening and allow the peppers to steam in the bag for at least 10 minutes.
  4. In the meantime, melt the butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2-3 minutes. Transfer the mixture to your blender or food processor.
  5. Remove the bell peppers from the bag and peel the outer blackened skins off the tops of the peppers--they should slide off easily. Chop the peppers and add them with the onions in your blender. Process everything until smooth.
  6. Pour the mixture back into your skillet over medium heat. Add the chicken broth and season with salt, and pepper. Stir in the cream. Stir in spinach. Add the cooked tortellini noodles and toss to coat. Add most of the parmesan cheese (reserving a little for topping in each individual bowl).
  7. Sprinkle parsley on top.
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Toffee Pumpkin Pie Bars
Elaine S. - Fort Pierre
Toffee-Pumpkin Pie Bars Prep 30 Minutes Bake 40 Minutes at 375°F
  • 2 cups Gingersnaps
  • ¼ cup Granulated Sugar
  • ¼ cup AP Flour
  • ½ cup butter, melted
  • 1-15 oz. can pumpkin (1 ¾ cup)
  • ¾ cup packed brown sugar
  • 1 tsp. ground cinnamon
  • ¾ tsp. ground ginger
  • ½ tsp. salt
  • ¼ tsp. ground cloves
  • 1½ cups half-and-half
  • 4 eggs, lightly beaten
  • ½ cup almond toffee bits
  • ½ cup chopped pecans, toasted
  • Carmel-flavor ice cream topping (optional)
  1. Preheat oven to 375 ° F. Grease a 13x9 inch baking pan. For crust, in a medium bowl combine first three ingredients (through flour). Stir in melted butter. Press mixture into bottom of prepared pan.
  2. In a large bowl combine next six ingredients (through cloves). Stir in half-and-half and eggs just until combined. Spread batter in crust-lined pan.
  3. Bake 40 to 45 minutes or until a knife comes out clean. Sprinkle with toffee bits and pecans. Cool in pan on a wire rack. Cut into bars. Cover and chill within 2 hours. If desired, drizzle with caramel topping before serving. Makes 32 bars. To store place bars in a single layer in an airtight container. Store in refrigerator up to 2 days. Do Not Freeze.
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Sugar Cookies
Amy H. - Dickinson
  • 2 ¾ flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 c butter
  • 1½ c white sugar
  • 1 egg
  • 1 tsp vanilla extract
  1. Preheat oven to 375 ° F degrees
  2. In a small bowl, stir together flour, baking soda,baking powder set aside.
  3. In a large bowl, cream together butter, and sugar until smooth. beat in egg and vanilla gradually blend in the dry ingredients. roll rounded tsp of dough into balls,and place into greased cookie pan.
  4. Bake 8-10 minutes in the preheated oven, or until golden.
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Taco Johns
Christmas morning
Christmas Morning Apple French Toast Souffle
Jason G. - Rapid City
My aunt Anne used to make this souffle during the holidays when I was a kid. I thought she was a gourmet chef, but this recipe is surprisingly simple!! Now my wife makes it for our family.
  • 3 baking apples peeled cored and chopped into piece Sprinkle with cinnamon, brown sugar and lemon juice.
  • 10 cups of white bread that has been cut into 1-inch square pieces
  • 8 ounces of cream cheese, softened
  • 8 large eggs
  • 1 1/2 cups vanilla almond milk
  • 2/3 cup half and half
  • 1 cup maple syrup, divided
  • 1/2 teaspoon vanilla
  • Powdered sugar, to sprinkle on before you serve it.
  1. Spray a 9×13-inch baking dish with nonstick cooking spray. Place cut apples in a medium bowl with spices and lemon juice. Let sit until all other ingredients are combined and stir into the souffle.
  2. Place the cubed bread into the dish. In a large bowl, beat the cream cheese until smooth. Add in the eggs, one at a time, beating after each addition. Add in the almond milk, half and half, 1/2 cup of the maple syrup and the vanilla and beat until combined. (There may still be some small chunks of cream cheese, but that is normal.)
  3. Pour the mixture over the bread cubes, pressing the bread down to make sure it is all soaked with the liquid. Cover and refrigerate overnight.
  4. The next morning, remove the casserole from the refrigerator and allow it to come to room temperature for 30 minutes.
  5. Preheat the oven to 350ºF. Bake, uncovered, for 50 minutes, or until a knife inserted in the middle comes out clean.
  6. Pour the remaining 1/2 cup of maple syrup over the casserole and sprinkle with powdered sugar.
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Cranberry Sauce
My Mom's Cranberry Sauce
Jana G. - Black Hawk
My family likes it warm or cold!
  • 2 Bags of Cranberries
  • 5 Apples (Gala work great)
  • 1 Orange - rind and the orange itself too
  • 2 cups Sugar
  • 1 Tbsp Cinnamon
  • 1 tsp vanilla
  1. Grind nearly all fruit into a large pot. (I use an attachment to my Kitchenaid Mixer.) Leave 5 cranberries not grinded. Add all the ingredients into the pot, including the 5 cranberries, and stir.
  2. Cook over medium high heat, until those whole cranberries burst open, stirring occasionally.
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Linda W. - Spearfish
My mother would always make kuchen at Christmas time. We would go to midnight mass and when we come home we would have ham sandwiches on homemade buns,and kuchen. I have kept the tradition going by making it for my kids and grandkids.
Sweet dough:
    • 2 Tab.
    • Yeast
    • 1cup lukewarm water
    • 1 teas. sugar
    • 2 cups milk scalded
    • 1Tab. salt
    • 1/3 cup honey
    • 2eggs beaten
    • 9 1/4 cups of all-purpose flour
    • 1/4 cup butter, melted and cooled.
Cream Filling:
  • 2 cups crea
  • 2 eggs
  • 1 1/2 Tab. flour
  • 1/2 cup sugar
  1. Soften the yeast in the water with a tsp. sugar. Let stand 10 minutes.
  2. Combine the hot milk, salt, and honey. Cool to lukewarm.
  3. Combine the yeast mixture, cooled milk, and eggs and beat until blended. Add half the flour and beat until smooth. Beat in the butter, add all the remaining flour. Turn out on lightly floured board. Cover dough and let rest for 10 minutes. Knead dough for 10 minutes using 1 to 2 Tab. of flour. Shape into a smooth ball, place in a greased bowl, turn once to coat the top with olive oil. Cover and let rise in a warm place until doubled. This dough will make at least 8 kuchen with some left for buns or whatever. I make this dough in my mixer with a dough hook and knead it for 10 minutes with the mixer. I skip the rise in the bowl if using a mixer Take enough dough to cover the bottom of a greased pieplate. Bring up the sides slightly.
  4. Cream Filling: Heat cream, do not boil. I do this in the microwave in a large bowl. Beat the eggs and add sugar and flour. Mix into cream and cook until thick. Let cool until just warm. Put your fruit on the dough. I like to use canned peaches, cooked prunes, dry cottage cheese or chocolate chips are very good. Cover the fruit with the cream filling and sprinkle with cinnamon. Bake at 350 degrees until crust has browned, about 25 minutes.

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Side Dish
Scalloped Pineapple
Merry B. - Rapid City
  • 1/2 c. butter, softened
  • 1 c. sugar
  • 3 eggs
  • 1/2 c. milk
  1. Beat together butter and sugar, add eggs and continue beating. Mix in the milk. Add the pineapple with juice and bread cubes, mixing in gently.
  2. Put in lightly greased 2 quart casserole dish. Bake at 375 degrees for 50 minutes or until set.
  3. May serve warm or cold.
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Gingerbread Muffins
Cayla C. - Rapid City
  • 1.5 cup of spelt flour
  • 1.5 cup of molasses
  • 1 stick of butter
  • 1.5 cup of raisins
  • 1.5 cup of walnuts
  • 2 eggs 1tablespoon of pumpkin spices
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of baking soda
  1. Put all ingredients in one bowl mix well and put in muffin tins. Heat oven to 350 degrees and bake for 20 minutes.
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Grandma’s Soft Sugar Cookies
Martha M. - Spearfish
This is a cookie recipe handed down through generations of our family and is always a favorite every Christmas.
  • 2 cups white sugar
  • 1 cup butter
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups buttermilk
  • 4 rounded tsp baking powder
  • 2 rounded tsp baking soda
  • 1/2 tsp salt
  • 5 cups flour
  1. Beat sugar and butter together until creamy. Add eggs and continue beating until combined. Add buttermilk and vanilla and stir. In separate bowl whisk dry ingredients together. Gently add to wet ingredients and mix to form a very soft dough. Refrigerate for a few hours.
  2. Very gently roll dough out to 1/4 inch thick. May need to add a little more flour to make it workable being careful not to get the dough too firm. The softer the dough the softer the cookie. Use your favorite cookie cutters and enjoy the process.
  3. Bake at 400 degrees for about 6-8 minutes until the bottom of the cookies are a light brown while the tops are still almost white. Allow to cool then frost and decorate!
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Chocolate Pie
Kari S. - Rapid City
  • 1 c. butter
  • 1 c. sugar
  • 3/4 c. cocoa
  • 2 tsp. vanilla
  • 4 eggs
  • 1 1/2 c. graham cracker crumbs
  • 1/3 c. melted butter
  1. For crumb crust, combine graham cracker crumbs and 1/3 c. butter. Press into pie pan and bake at 350 degree oven for 10 minutes
  2. For filling, cream 1 c. butter, sugar, cocoa and vanilla. Add 2 raw eggs. Beat 5 minutes. Add 2 more raw eggs. Beat 5 minutes. Pour over graham cracker crust and freeze.
  3. Serve with whipped cream.
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Taco Johns
Aunt Jenny Ricotta Cookies
Chris V. - Rapid City
  • 3 1/2 cups (495g) all-purpose flour*
  • 2 tsp baking soda
  • 3/4 tsp salt
  • 1 cup (8 oz) unsalted butter, softened
  • 1 3/4 cups (370g) granulated sugar
  • 1 tsp lemon zest
  • 15 oz ricotta , whole milk or fresh (1 3/4 cups)
  • 1 Tbsp vanilla extract
  • 2 large eggs Glaze
  • 1 egg white
  • 3 3/4 cups (460g) powdered sugar
  • 2 Tbsp fresh lemon juice**
  • 1 tsp vanilla extract
For the cookies:
    1. In a mixing bowl whisk together flour, baking soda and salt for 20 seconds, set aside.
    2. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and lemon zest until pale and fluffy (scrape down sides and bottom of bowl occasionally throughout entire mixing process).
    3. Mix in ricotta and vanilla extract then blend in eggs one at a time. Set mixer on low speed and slowly add in flour mixture and mix until combined. Cover bowl with plastic wrap and chill 2 hours or up to 2 days. Preheat oven to 410 degrees during last 20 minutes of dough chilling.
    4. Scoop chilled dough out 1 Tbsp at a time and shape into balls, drop onto a baking sheet lined with parchment paper or a silicone baking sheet.
    5. Bake in preheated oven 12 - 14 minutes until underside of cookies are golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
    6. Once cool dip tops of cookies in glaze and return to wire rack, immediately add sprinkles if using. Allow glaze to set at room temperature. Store in an airtight container in a single layer.

For the glaze:
  1. In a mixing bowl whisk together powdered sugar, melted butter, lemon juice or almond extract, vanilla and 4 Tbsp milk until smooth, adding in more milk 1 tsp at a time to thin as needed (you don't want it to be very thin, it should be quite a bit thicker than a doughnut glaze).
Recipe Notes
**You can also use almond extract in place of lemon juice. Start with 1/4 tsp almond extract then add more to taste (then thin glaze with more milk as needed).
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Pulla (Finnish Coffee Bread)
Anna S. - Summerset
Pulla has been a Christmas tradition in my family for generations. My great grandmother made it, teaching her children, who have continued to pass on the recipe. As a child, I loved making this with my mom, especially the part where you got to braid the bread. My mom has recently taught my girls how to make it, something I plan to continue doing. This sweet bread is best eaten with coffee. The Finns are big coffee drinkers. Making pulla is a full-day project that requires a warm kitchen as the bread goes through several risings. The ingredient that gives it a special flavor is the cardamom. The best flavor comes from buying the seeds, taking off the shells and grinding them, but already ground cardamom works too. It is always a welcome treat on Christmas morning.
  • 1 pkg. of cake yeast
  • 3 eggs ¼ c. lukewarm water
  • 1 c. sugar
  • 2 c. milk
  • 1 tsp. ground cardamom or 6 or 7 seeds, crushed
  • ½ c. butter
  • 8-9 c. flour
  • ½ tsp. salt
  1. Dissolve yeast in lukewarm water. Scald milk and add sugar, salt, butter. Cool.
  2. Add yeast and enough flour (about 4 c.) to make a sponge. Beat thoroughly and let rise in a warm place, about 1 ½ to 2 hrs. Add beaten eggs and cardamom. Add flour until stiff enough to knead. Let rise again until nearly double in size.
  3. Turn onto floured board and knead a few minutes. Shape into braided loaves or other desired shapes. Let rise to double size and bake 30-40 min. at 350 degrees. Remove from pans and brush with syrup made from 1 T. water and 2 Tbsp. sugar. Sprinkle with sugar.

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Side Dish
Hot German Potatoe Salad - from Henrietta Rhoades
Sarah R. - Rapid City
This recipe is a slightly modified version of what my grandmother, Henrietta Rhoades, made frequently throughout my childhood. On holidays we now often make the Hot German Potato Salad, coleslaw, and Fleischkuekle. Our “appetizers” are baby dill pickles and black olives. This makes for excellent leftovers (if any is left) cold or rewarmed. It can also be kept in the crockpot after cooking, though you’ll want to increase the amount of sugar and vinegar to keep it from getting dry. Enjoy!
  • 5lbs red potatoes
  • 1/2 pound of bacon
  • 2 cups white sugar
  • 1 cup white vinegar
  • 1+ tsp salt
  • 1/2+ tsp pepper
  • 1/4 of a white onion
Cook time: 1 ½ -2 hours
  1. Bake bacon for ~25 minutes at 350 degrees F. I place a short cooling rack into a metal cookie sheet or other pan with sides. This evenly cooks the bacon and lets some of the excess fat drain off. As the bacon cooks, I peel and slice the potatoes and finely chop the onion.
  2. Mix the sliced potatoes, half the sugar, half the vinegar, salt & pepper together. Pour into a glass baking dish or divide between 2 smaller glass baking dishes, sprinkle with the onion, and cover with a lid or aluminum foil.
  3. While that cooks, chop up the bacon and set it aside. Bake for 45 minutes at 350 degrees F. Remove, stir, and add the bacon and remaining vinegar and sugar, then continue to bake another 45 minutes.
  4. It is done when everything is tender and golden, and the sugar vinegar mixture thickened. You may need to go another 15-30 minutes depending on your oven.
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Cheesy Hashbrowns
Andrew G. - Sturgis 
  • 1 (2 lb.) bag frozen hashbrowns
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 tsp. Salt
  • 1/3 tsp. Pepper
  • 2 C. Cheddar cheese (shredded)
  • 1/2 C. + 2 T. Margarine (melted)
  • 1 (8 oz.) carton sour cream
  • 1/2 C. or less green onions (chopped)
  • 2 C. Corn flakes (crushed)
  1. Mix soups, salt, pepper 1/2 C. margarine, sour cream, cheese and onions.
  2. Stir in frozen hashbrowns.
  3. Put in a 9x13-inch pan; top with corn flakes and 2 T. margarine.
  4. Bake at 350* for 45 minutes.
A trick to keep it moist - place a pan of water on the bottom rack of the oven while baking. This makes one full-size loaf. Can make two smaller loaves but adjust the baking time. Cool for 10 minutes in the pan then remove the bread by lifting the parchment paper to a cooling rack. Once completely cool remove the paper. Wrap in plastic wrap then foil and set in the refrigerator to age for a month or two. To give it a kick you can sprinkle some rum on top before wrapping up and storing.
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Mock Turkey Loaf
Lacinda H. - New Castle
  • 1 8oz cream cheese
  • 1 pack Morningstar crumbles
  • 1 onion chopped
  • 3 eggs
  • 2 cups cracker crumbs
  • 1/2 cup oil
  • 2 tsp McKay’s chicken seasoning or chicken flavored bouillon
  • 3/4 cup milk
  • 1/2 tsp salt
  1. Mix all ingredients together and bake at 325F for 1 hour or until edges are slightly golden and a toothpick comes out clean.
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Whiskey Praline Pecans
Abby R. - Rapid City
  • 1 lb pecan halves {16 oz bag
  • 1 large egg white
  • 2 T Whiskey, or Bourbon
  • 1 T honey
  • 1 T vanilla
  • 1/4 C sugar + 1 T for later
  • 1/4 brown sugar
  • 1 T cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cayenne {optional}
  • 1 tsp salt
  1. Preheat oven to 250º and line baking sheet with silicone mat.
  2. In a large bowl, combine the 1/4 C of sugar, brown sugar, cinnamon, nutmeg, cayenne and salt. Stir and set aside.
  3. In a large bowl, combine the egg white, whiskey, vanilla and honey. Whisk together until frothy. Add the pecans and stir to coat.
  4. With a slotted spoon, remove pecans and add them to sugar mixture, leaving extra liquid behind. Once the pecans are coated in sugar mixture, sprinkle in the remaining T of sugar, and stir.
  5. Pour pecans out onto prepared baking sheet.
  6. Bake for 1 hour and 15 minutes, stirring every 20 minutes or so. The pecans will be sticky until they cool. Allow to cool, then package them up all cute like.
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This past year has been an emotional rollercoaster, from our-camper being totaled, to my dad becoming ill and passing away. Then my youngest son being deployed to Kosovo. KSLT has been my anchor as I feel God’s presence during my moments of worship. Thank you – Lisa Smith