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Candy
Mom's Fudge
Nancy M. - Faith
This is my late mom's "famous" fudge recipe. She said the secret was the cast iron skillet and the cold weather. I always remember going outside with my mom to "beat the fudge" usually on a dark, cold winter night.
 
Ingredients
 
  • 2 cups sugar
  • 2 TBLSP cocoa
  • 5 TBLSP pancake syrup
  • 2-2 1/2 cups heavy sweet cream
 
 
Directions
 
  1. Cook on medium heat in cast iron skillet until soft ball forms in water.
  2. Add 3 TBLSP butter and 2 Tsp vanilla. Mix well. For best results, bundle up and go outside and beat fudge until thick.
  3. Pour into 8x8 square baking dish.
 
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baked good
Wholesome Doughnuts
Cayla C. - Rapid City
I chose this recipe because its a yummy recipe and fun to make around the holidays.
 
Ingredients
 
  • 2 cups of flour
  • 2 tsp of baking powder
  • 1 tsp of cinnamon
  • 1-2 tsp of nutmeg
  • 1-2 tsp of salt
  • 1 egg
  • 1 cup of milk
  • 6 t butter
  • 2 tsp of vanilla extract
 
 
Directions
 
  1. Combine wet and dry ingretients
  2. Mix
  3. Preheat oven at 350 °
  4. Bake for 15 minutes
 
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side dish
Yams in Orange Shells
Sarah H. - Black Hawk
This recipe comes from my Great Grandparents family cookbook. The memories and quality time preparing with family is not only nourishment to the soul but also the belly. A precious childhood memory I continue to pass to my kids. :) How fun is it to eat out of a orange?
 
Ingredients
 
  • 5 oranges
  • 1 Large can yams
  • 1/2 tsp nutmeg
  • 1/4 C Evaporated milk
  • 1 tsp salt
  • 1 T melted butter
 
 
Directions
 
  1. Need to prepare oranges first. You want to cut the opening at the top of orange. Scrape out pulp. Save for later to make fresh Orange Julius. :) Wrap in Saran wrap and refrigerate overnight or at least 6 hours.
  2. Set oven to 350 degrees. Blend and whip all ingredients together and scoop into oranges.
  3. Bake for 35-40 minutes on a cookie sheet or shallow pan. I put in a 9x9 glass dish so the oranges are upright.
  4. Once baked, add a clip of parsley for color and enjoy.
 

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Hot Drink
Homemade Apple Cider
Carla B. - Box Elder
Most of the jug premade or instant apple cider has a lot of sugar and added ingredients. This cider recipe smells wonderful throughout the house.
 
Ingredients
 
  • 6-10 apples cored and sliced, you may peel the apples if you wish
  • 6 cups of water/fill your crockpot
  • 1 whole orange sliced
  • 4 cinnamon sticks
  • 1 tsp whole cloves - you may place in the orange slices
  • 1 tsp whole nutmeg
  • half a cup of packed brown sugar - you can determine how much sugar you want to add
 
 
Directions
 
  1. Simmer in the crockpot for 6 hours and serve hot.
 
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Desert
Mini Pumpkin Pies

Tammy D. - Box Elder


I love my essential oils for supporting my body and health and they are so good in this as well. Plus the smell of this is so yummy and comforting.

 
Ingredients
 
  • 2 cups pureed pumpkin
  • 1 large egg
  • 1/4 cup egg whites
  • 1/2 cup milk of choice
  • 3 teaspoons melted butter or coconut oil
  • 1/3 cup brown sugar or honey
  • 2 tablespoons vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 2 drops Doterra Clove essential oil
  • 2 drops Doterra Ginger essential oil
  • 3 drops Doterra Cassia or Cinnamon Bark essential oil
  • 1 uncooked pie crust
 
 
Directions
 
  1. Preheat oven to 350 F
  2. Take pie crust and cut out circles to fit inside greased muffin tin.
  3. Don't roll the dough out too thin or else the pie will fall apart after its cooked.
  4. In a blender or food processor, blend all ingredients until smooth.
  5. Evenly divide the pie filling into pie crust.
  6. Bake for 30-45 minutes or until crust lightly browns and when a toothpick inserted into the pies come out clean.
  7. Let sit for 10 minutes or until cool. Gently remove from pan and refrigerate.
 

Homemade whipped topping is really good with this. 

TIP - If you prefer to make a whole pie, the recipe will make one medium sized pie. 

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Side Dish
Non Dairy Green Bean Casserole
Elaine S. - Fort Pierre
We found out our son has a dairy allergy but he loves green bean casserole. It was always one of his favorite Thanksgiving dishes and he was upset that he couldn't have it anymore so I found this non dairy version and made it for him. It is surprisingly delicious and really easy to make!
 
Ingredients
 
  • Recipe Ingredients: 4 cups green beans, trimmed and halved crosswise
  • 2 tablespoons olive oil, plus more for drizzling ½ medium yellow onion, diced
  • 12 oz mushroom, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 3 tablespoons all-purpose flour
  • salt, to taste
  • pepper, to taste
  • 2 cups non-dairy milk
  • 1 ¼ cups fried onion, divided
 
 
Directions
 
  1. Preheat the oven to 375°F (190°C).
  2. Bring a small pot of water to a boil, then place a strainer over the top. Add the green beans to the strainer, cover, and steam for 10-15 minutes, or until fork-tender. Set aside.
  3. Heat a drizzle of olive oil in a medium pot over medium heat. Once the oil begins to shimmer, add the onion. Cook for 2 minutes, or until semi-translucent.
  4. Add the mushrooms and cook for 5-6 minutes, until they have released the majority of their juices. Add 2 tablespoons of olive oil, the garlic, and soy sauce. Cook for 2-3 minutes, until the garlic is fragrant.
  5. Stir in the flour to make a roux, then season with salt and pepper. While stirring continuously, pour in the non-dairy milk and bring to a boil. Cook for 4-5 minutes, until the sauce has thickened.
  6. Stir in the green beans and ½ cup (75 g) of the fried onions, until combined. Transfer to a medium baking dish and sprinkle on the remaining cup of fried onions.
  7. Bake for 20 minutes, or until bubbling.
  8. Serve warm. Enjoy!
  9. Serve warm. Enjoy!
 
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Dessert
Caramel Dumplings
Elizabeth E. - Nemo
I put out my own cookbook in 2005 and this is the recipe that sells it! I take a pot of it on a warmer and serve little samples all day!
 
Ingredients
 
Sauce:
      • 2 c. Brown sugar
      • 4 C. Water
      • 4 TBS. Butter
      • 2 tsp. vanilla
      • Bring to a boil
Dough:
    • 1-1/2 C Flour
    • 1/2 tsp salt
    • 3 tsp. baking powder
    • 2/3 C. sugar
    • 1/4 C. Butter
    • 1 tsp. vanilla
 
 
Directions
 
  1. I cook on an old wood stove so be sure to use a thick pot so they don't burn, they will if stove too hot, just boiling.
  2. Add enough milk for a stiff dough.
  3. Drop by tsp. into the boiling sauce.
  4. Cook 12 min.
  5. Have a lid on and Don't Peek!
 
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Traditional
Stuffing
Barb R. - Rapid City
This is my family recipe from my mother, and it brings delicious happy memories!
 
Ingredients
 
  • 1 apple
  • 3 stalks celery
  • 1 small yellow onion
  • 1 cup cooked white rice
  • 1 T poultry season
  • 1 T salt
  • Dash pepper
  • Sultry season
  • 1 bag chopped bread, or dry 4 slices and chop
  • 1\2 cup chicken stock or liquid from cooked giblets
  • 2 eggs
Optional ingredients...half cup craisens and or slivered almonds.
 
 
Directions
 
  1. Sauté chopped celery, onion, and apple in butter or oil of choice...{you will need to use a large fry pan}.
  2. Add seasonings, stir, then add bread and broth.
  3. keep stirring add rice and eggs. Stir until eggs are cooked and mixed in. I don't place inside the bird..bescause bacteria can occur. I place in an oven proof dish, cool and then put in oven while the turkey or chicken is roasting during the last hour.
 
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Dessert
Peanut Clusters
Mia F. - Spearfish
For as long as I can remember, my Grandma has always made these for Christmas. The holiday season just wouldn't be the same without them.
 
Ingredients
 
  • 2 lbs 1 kg white chocolate melts or almond bark
  • 21 oz 600 g semisweet chocolate chips
  • 14 oz 400 g milk chocolate chips
  • 13 ounces 375 g unsalted peanuts (or dry roasted peanuts)
  • 13 ounces 375 g salted peanuts
 
 
Directions
 
    1. Line 1-2 large baking sheets with parchment paper (baking paper).

STOVE TOP:
  1. Throw all of the chocolate into a heavy based pot or pan over low heat.
  2. Cook while stirring occasionally until melted and smooth (about 10-15 minutes). Let cool for 5 minutes, then stir in nuts.
  3. Use a cookie scoop or metal spoon to drop the mixture into rounds onto prepared baking sheets. Refrigerate until set (about 1 hour).
 
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Dessert
Snow Ice-Cream
McKensi W. - Chadron 
When my sisters and I were young snow we would look forward to the snow, so we could make this fun treat. Now that I am almost done with college, I hold on to these memories a little tighter. Snow is almost a cursed word in the mid-west, but snow ice-cream is a fun way to get excited for snow! Add food coloring for kids too! Hope someone can enjoy this recipe as much as we have!
 
Ingredients
 
  • big bowel of fresh snow from outside (careful if you have dogs!)
  • 2 eggs
  • 2 tbs. vanilla
  • 1 1/2 cups sugar
  • dash of salt
  • 1 cup of milk
  • 5 oz. of evaporated milk
 
 
Directions
 
  1. Mix altogether, and enjoy!!
 

/ / / 10 / / /
 
 
 
Side Dish
Sweet Potato Casserole

Amber O. - Newcastle

This was a family twist on candied yams and loaded sweet potatoes. This recipe has been enjoyed and shared with many family members near and far. It is one of the only recipes that is specifically requested at the holidays.

 
Ingredients
 
  • 4Tblsp Unsalted butter, melted
  • 3 cups Mashed Sweet Potatoes
  • 1/2 cup half n half
  • 1/4 cup brown sugar, packed
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2 large eggs
  • Topping:
  • 1/2 cup flour
  • 1/2 cup brown sugar, packed
  • 4 Tbsp butter, melted
  • 1/4 tsp salt
  • 3/4 cup pecans, chopped
  • 1 bag of mini marshmellows
 
 
Directions
 
  1. Preheat oven 350 degrees. Butter a 9X13 casserole dish. With a mixer blend together butter, pototoes, sugar, eggs, salt, and vanilla. Slowly add half and half and brown sugar. Blend until well combined. Spread into baking dish.
  2. Combine all topping ingredients except marshmallows. Crumble topping unitl mixture is covered. Bake unitl golden brown and center is set. About 30 minutes. Add marshmallows the last 5 minutes of baking.
 
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Appetizer
Spinach Balls

Chris S. - Rapid City

These are an all time favorite with my family. It is probably the one thing that my adult kids request me to make for every holiday dinner. Even if you're not a fan of spinach they are a great appetizer! These can be made in advance and stored in freezer. Pull out a few hours before you wish to serve.

 
Ingredients
 
  • (2) 10-oz boxes frozen spinach, drained WELL
  • 3/4-C Melted Butter
  • (1) md Red Onion, finely chopped
  • (4) Eggs
  • 3/4 C grated Parmesan Cheese
  • 1/2-tsp. garlic
  • 2-Cups Seasoned Bread Crumbs
  • Salt and Pepper to taste
 
 
Directions
 
  1. Mix all ingredients together and let them chill in the fridge for a few hours or overnight.
  2. Roll into 2" balls, bake at 350-dg for 20 minutes.
 
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Sweet Treat
Cornflake Wreaths
Cindy L. - Sundance
This recipe was from my grandma. I remember it well from my childhood. When I became a mother I had to pass it on to them! Now I make several bunches for my 3 grown kids and 6 grandchildren!
 
Ingredients
 
  • 32 Large Marshmellows
  • 6 Tbsp butter
  • 1/2 tsp vanilla
  • 1/2 tsp almond extract
  • 1 tsp green food coloring
  • 4 cups Cornflakes
  • Red Hots to taste
 
 
Directions
 
  1. Measure the 4 cups of cornflakes in a large bowl with room to mix the hot marshmallow mixture.
  2. Melt butter in large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Then remove from heat and add food coloring stirring carefully. Add vanilla and almond and stir again.
  3. Pour this mixture over the cornflakes and stir. This will be hot at first, but will quickly cool. Drop by heaping tablespoonfuls on waxed paper. Shape into wreaths with buttered fingers.
 
NOTE: As a child I remember my grandma letting me just kinda leave it in a mound and I’d push in 5 or more red hots for my wreaths! You need to work pretty quick as the mixture sets up fast. Decorate with red hots as you want.

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Fruit Salad
Joanne's Cranberry Salad

Sheryl M. - Rapid City

My mom and her mom have made this cranberry salad for years. When I was young, I did not like it. Now I love it and often ask my mom, Joanne, to make an extra batch. My mom brings and prepares this for all family gatherings. It is delicious. 

 
Ingredients
 
  • Bag of fresh cranberries
  • Apple
  • Orange
  • 2-3 Carrots
  • 2 Cups Sugar
  • 1 package Strawberry Jello
 
 
Directions
 
  1. Grind up the cranberries, apple, orange, and carrots.
  2. Prepare Strawberry Jello according to the box and add 2 cups sugar.
  3. Once Sugar is disolved, add the ground up ingredients.
  4. Store in Fridge. Enjoy!
 
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Side dish (fruit/vege)
Crab apple sweet potato bake

Nancy H. - Spearfish

It is one of our favorites—-SO delicious.

 
Ingredients
 
  • 4 medium fresh sweet potatoes (pealed and cut into 1/4” slices
  • 2-3 Granny Smith apples(cored and thinly sliced)
  • 1/2 c fresh or dried cranberries (fresh are better as they are jucier)
  • 1/2 c brown sugar
  • 3T melted butter
  • 1/2 t cinnamon
 
 
Directions
 
  1. Place large sheet (more than double the size of pizza pan on pan. (Sufficient to completely cover all ingredients loosely.)
  2. Place sweet potatoes and apple slices alternately on pan going all around covering the entire pan. Add cranberries. Sprinkle with brown sugar.
  3. Pour melted butter over top. Sprinkle with 1/2 t cinnamon. Close foil leaving room for heat to circulate.
  4. Bake @ 375 degree oven for 45-55. min.
 
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Cookies
Cinnamon Snaps
Roxi B. - Rapid City
This was always a favorite of my youngest daughter. She still expects it today.
 
Ingredients
 
  • 2 c sugar
  • 1 1/2 c shortning
  • 4 c flour, 1/2 t salt
  • 4 t baking soda
  • 2 T cinnamon
  • 2 eggs
  • 1/2 molasses
  • 1/2 t cloves
  • 1 t ginger
 
 
Directions
 
  1. Cream sugar and shortening together. Add eggs and molasses. Mix remaining ingredients together and combine.
  2. Roll balls the size of walnuts. Roll them in sugar.
  3. Bake at 350* for 10-11 min on ungreased cookie sheet
 

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cookies
Almond Cresents
Roxi B. - Rapid City
We like to dredge the hot cookies in the powdered sugar! This is family favorite I started with my young family and love to make each year I can.
 
Ingredients
 
  • 1 c butter
  • 1/2 c granulated sugar
  • 3/4 almond extract
  • 2 c flour
  • 1/2 t salt
  • 3/4 finely chopped almonds
 
 
Directions
 
  1. Cream butter and sugar until light and fluffy.
  2. Blend in extract. add flour and salt. Mix well.(until it forms a ball that holds together)
  3. Stir in nuts. Shape round teaspoonful of dough into cresents. Place on ungreased cookie sheet.
  4. Bake at 325* for 10-12 min. or until set (golden brown on edges)
  5. Sprinkle with powdered sugar while still hot.
 
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Vegetable
Baked Corn

Claireen S. - Union Cetner

I found this recipe in a Women's Winter Retreat cook book in 2005. I have made this for family get togethers for almost 15 years. It is just so good and a favorite in our family.

 
Ingredients
 
  • 1 can cream style corn
  • 1 can whole kernel corn
  • 1 stick butter, melted
  • 1 box jiffy corn muffin mix
  • 1 Tbls. sugar
  • 1 cup sour cream
  • 2 eggs, beaten
 
 
Directions
 
  1. Mix all ingredients together and put in a buttered casserole dish.
  2. Bake at 350 for 45 minutes. I like to stir the corn about 1/2 way through the baking time.
 
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Salad
Christmas Salad

Vonda C. - Box Elder

This has been a recipe passed down from my Grandparents and my boys get very upset if the Christmas salad isn’t served at Thanksgiving and Christmas. It is sweet and yet has a tart taste with pineapple.

 
Ingredients
 
  • 1-15 crushed pineapple
  • 1 large container of small curd cottage cheese
  • 1 package of small marshmallows
  • 2 cups of heavy whipping cream
  • 2 tablespoons of powder sugar
 
 
Directions
 
  1. Whip up 2 cups of whipping cream to stiff consistency adding 2 T of powdered sugar to it.
  2. Drain crushed pineapple of juice and save juice to drink.
  3. Add pineapple, 2 cups of small curd cottage cheese, and 1 bag of small marshmallows to whipped cream and stir all together.
  4. Store in refrigerator until meal time.
 
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Turkey
Orange Glazed Baked Turkey

Amber Y. - Custer

This was my Grandmas recipe, now that she and my mother have passed, I need to carry on the tradition and will also be teaching my children.

 
Ingredients
 
  • 1 Turkey
  • 1 stick butter
  • 2-3 cups of high pulp orange juice
  • 1 apple
  • 1 orange
  • 1 onion
  • Salt
  • Pepper
 
 
Directions
 
  1. Thaw out turkey, and clean out cavity.
  2. Cut in quarters the orange, apple and onion, put in cavity.
  3. Pour orange juice over turkey.
  4. Melt down and pour butter over turkey. Salt and pepper on top.
  5. Bake at temperature and length as needed for the size of turkey. Enjoy!
 
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Dessert
Deb's Pumpkin Bread

Deb D. - Rapid City

This bread always brings back family memories of going to Grandmas and opening the door and smelling the fresh baked pumpkin bread.

 
Ingredients
 
  • 1 cup Pumpkin
  • 3 eggs
  • 1 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup brown sugar
  • 2 tsp pumpkin spice
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 3/4 cup sugar
  • 2/3 cup vegetable oil
  • *2 tsp pumpkin seeds
 
 
Directions
 
  1. Heat oven to 325°
  2. Grease and flour a 8x4 or 9x5 loaf pan.
  3. Whisk together flour, baking powder, baking soda, pumkin spice and salt.
  4. In a separate bowl beat together oil, sugars, vanilla extract and eggs until smooth.
  5. Mix in pumpkin with mixer on low, add flour mixture into pumpkin mixture unt smooth.
  6. Pour batter into thr prepared pan and sprinkle the top with pumpkin seeds.
  7. Bake in the oven 50-60 minutes. When done baking the top should feel slightly firm to the touch and a toothpick inserted should come out clean.
  8. Run a knife along the edge of the pan to loosen and remove from pan to a cooling rack.
 

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salad
Five-Cup Fruit Salad

Brenda K. - Prairie City

We used to have it every Thanksgiving when my Mother-IN-Law was still here.

 
Ingredients
 
  • 1 can (8-1/4 oz.) Pineapple Chunks, undrained
  • 1 can (11 oz.) Mandarin Oranges, drained
  • 1 container (8 oz.) Sour Cream (can use light)
  • 1 cup Coconut Flakes (or shredded)
  • 1 cup Miniature Marshmallows
 
 
Directions
 
  1. Drain pineapple chunks, reserving 1 Tbsp. of the juice.
  2. Mix pineapple chunks, reserved juice, mandarin oranges, sour cream, coconut flakes and miniature marshmallows; toss lightly. Cover.
  3. Refrigerate several hours or until chilled.
 
NOTES - You can add Greek yogurt instead of sour cream if you prefer.
-Fresh mandarin oranges can be used instead of canned.
-Feel free to add more fruit like chopped apples or grapes.

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Desert
Date Pudding

Maria T. - Box Elder

This is a family tradition on Thanksgiving, instead of pumpkin pie. My grandmother's family came from California, where dates where plentiful, so many of their holiday recipes featured dates. This has been enjoyed by at least six generations of our family. But you MUST have the sauce.

 
Ingredients
 
  • 1 c. chopped dates
  • 1 c. hot water
  • 1 t. soda
  • 1 c. sugar
  • 1 beaten egg
  • 1 heaping T. butter, melted
  • 1 1/3 c. flour
  • ½ c. chopped nuts
  • Sauce:
  • 1 c. sugar
  • 1/3 c. butter
  • 1 c. cream
 
 
Directions
 
Pudding
  1. Mix dates, water and soda. Let stand for 30 miutes.
  2. Then add sugar, egg, butter, flour and nuts.
  3. Bake in 9x13 pan at 325 for 45 minutes.
Sauce
  1. In a sauce pan mix together sugar, butter and cream.
  2. Heat slowly and add splash of vanilla.
  3. Serve Hot
 
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Side dish
Marshmallow Sweet potato casserole

Rachel G. - Gillette

Because it tastes like dessert even though it's a dinner side dish. This is one of the first recipes for Thanksgiving that I ever made and I have fond memories of eating it with family. Now I get to enjoy it with my husband and two kids. A classic go-to dish!

 
Ingredients
 
  • 6 large sweet potatoes
  • 1/4 cup butter
  • 1 cup sour cream
  • 2 tbsp sugar
  • One teaspoon lemon zest
  • Half a teaspoon ground nutmeg
  • Half a teaspoon table salt
  • 1 and a half cups miniature marshmallows
  • 1 Cup sugar pecans
 
 
Directions
 
  1. Preheat oven to 400.
  2. Boil the sweet potatoes or bake them for 1 hour at 350 degrees.
  3. Put sweet potatoes and butter in a food processor.
  4. Stirring sour cream and then sugar lemon zest nutmeg salt.
  5. Transfer mixture into a baking dish.
  6. Bake at 350 degrees for 30 minutes.
  7. Remove from oven and add marshmallows on top.
  8. Bake at 10 minutes. Enjoy!
 
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Side Dish
Hash Brown Casserole

Janet S. - Rapid City

It is so yummy and it goes so good with meat of choice!

 
Ingredients
 
  • 2 lb frozen hash brown
  • 1 can cream of celery soup
  • 1 can cream of potato soup
  • 13 oz of sour cream
  • 8 oz shredded cheddar cheese
 
 
Directions
 
  1. Layer hash browns- cheese- soup- sour cream, break up crackers and garnish top, pour melted butter over crackers.
  2. Bake 300 degrees for 1 1/2 hours
 
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Cookies
Mincemeat Cookies

Laura C. - Rapid City

 

 
Ingredients
 
  • 1 ½ cups sugar
  • 2/3 cups butter
  • 2 eggs
  • 1 tsp vanilla
  • Lemon rind, optional
  • 5 tsp milk
  • 3 1/2 cups flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 jar mincemeat
 
 
Directions
 
  1. Roll out dough on lightly floured surface, approximately 1/8 inch thick.
  2. Cut into circles, approximately 2-1/2 inches in diameter.
  3. Place on a lightly greased cookie sheet. Place a teaspoon of mincemeat in the center of each round. Moisten edges and place another cookie circle on top. Gently press around the edges to seal.
  4. Prick the center of each cookie with a fork and bake in a 350 degree oven for approximately 20 minutes.
 
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Breakfast or Brunch
Easy Pumpkin Cinnamon Rolls
Carla S. - Rapid City
These are great for Black Friday morning too.
 
Ingredients
 
  • 2 cans Pillsbury Crescent rolls
  • 1 tsp milk
  • 1/2 c pumpkin puree (not pie filling)
  • 1/4 packed light brown sugar
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 8 oz cream cheese, softened
  • 3 c powdered sugar
  • 1/2 tsp pumpkin pie spice
  • 1 Tbsp vanilla extract
 
 
Directions
 
  1. Preheat oven to 375. Lightly grease one 12-inch cake pan with non-stick spray; set aside.
  2. Separate the dough into 16 rolls, unroll, and lay flat. Brush each piece of dough with melted butter.
  3. In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg. Evenly divide pumpkin filling and spread over each piece of rolled-out dough.
  4. Carefully roll up each dough, lightly pinching seams together. Arrange the rolls 1 inch apart in the prepared cake pan.
  5. Bake for 16 to 18 minutes, or until tops are golden brown.
  6. In the meantime prepare frosting. Place cream cheese in your mixer's bowl and cream 1 minute. Gradually add in powdered sugar and continue to beat until well combined. Mix in pumpkin pie spice. Add vanilla and mix until thoroughly combined.
  7. Remove pans from oven and immediately brush each roll with frosting. Serve.
 
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Vegetables
Make Ahead Mashed Potatoes

Mary W. - Glova

I love, love, love this recipe. Not only are they delicious (a family favorite) but all the potato mess is done ahead of time and frees up your stove, counter space and time to work on the turkey, dressing, gravy and the rest of the meal.

 
Ingredients
 
  • 10 Pounds Potatoes
  • 3/4 C butter
  • 2 (8 oz) pkgs cream cheese
  • 1 tub (16 oz) sour cream
  • Salt and pepper to taste
  • Cream (optional)
 
 
Directions
 
  1. Wash (or peel) and boil potatoes. While still hot mash the potatoes until smooth (I do this in my electric mixer).
  2. Mix in remaining ingredients except the cream and beat until smooth.
  3. Cool completely and store in an airtight container in the refrigerator until ready to use on Thanksgiving Day.
  4. Then you can either bake in the oven at 350F stirring several times until it is heated through and brown on top or warm on low several hours in a crockpot freeing up the oven.
  5. Add cream if desired while warming them up to make them even creamier.
 

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no bake Dessert
Chocoberry Cheesecake Dessert

Laurine H. - Hill City

It combines two of best Holiday flavors in an easy, fancy dessert.

 
Ingredients
 
  • 1 can whole cranberry sauce
  • 8 oz of mini chocolate chips
  • 1 can evaporated milk
  • 8 0z cream cheese
  • 1 3 oz Jello--red fruit color (strawberry or cherry)
  • 1/2 cup sugar
  • 1 prepared graham cracker pie crust
 
 
Directions
 
  1. Heat the cranberry sauce until boiling
  2. Dissolve jello in it and stir in 1/2 cup sugar.
  3. Chunk soft cream cheese into the jello mix and then beat till smooth. Set aside to cool.
  4. Beat CHILLED evaporated milk till peaks are fluffy. (It is best to put the mixing bowl and the beaters in the freezer to ensure the evaporated milk forms fluffy peaks.
  5. Fold evaporated milk into the jello mixture along with the mini chocolate chips.
  6. Pour immediately into graham cracker pie crust.
  7. Chill overnight. Store covered
  8. Can sprinkle with chocolate shavings....pretty on the red dessert.
 
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Dessert
Chocolate Pie

Sheri B. - Whitewood

It is delicious and pretty simple. Kids love this over all other pies.

 
Ingredients
 
  • 6 Hershey chocolate bars
  • 18 large marshmallows
  • 1 can of evaporated milk
  • 1 Oreo or graham cracker crust
  • Whipped topping
 
 
Directions
 
  1. Cut marshmallows into quarters break up chocolate bars add the evaporated milk and stir often until melted, over medium-low heat.
  2. Pour into crust then refrigerate several hours or over night.
  3. Top with whipped cream or not.
 
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Side dish
Candied Yams
Lauree B. - Rapid City
This is a traditional dish at our family gatherings for Thanksgiving and at Christmas. This has been handed down four at least 5 generations.
 
Ingredients
 
  • 5 yams or sweet potatoes
  • 1 c. dark Karl syrup
  • 3/4 c. Brown sugar
  • Margarine
  • 1 c. Water
  • 1/2 c. Small marshmallows
 
 
Directions
 
  1. Peel, cut up and cook yams until tender.
  2. Drain and place in a baking dish. Pour Karl syrup over yams, sprinkle with Brown sugar, and dot generously with pats of margarine. Pour water down the side of dish.
  3. Bake for 2 hours at 325 degrees. At about 45 minutes before end of time, sprinkle with marshmallows and return to oven to finish.
 
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Side Dish
Frozen Cranberry

Bill D. - Box Elder

One of my favorite ways of eating cranberries and it is Grandma's recipe.

 
Ingredients
 
  • 1 lb Cranberries
  • 2 cups sugar
  • 1 pkg mini marshmallows
  • 1 #2 Can Crushed Pineapple
  • 2 cups whipped cream
 
 
Directions
 
  1. Grind cranberries and add 2 cups sugar. Let set overnight.
  2. Add: marshmallows, pineapple and whipped cream. Mix together.
  3. Store in freezer.
 
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Cookies
Candy Cane Cookies

Kari A. - Custer

Ever since I can remember, we have made this cookie every Christmas (40+ years). And because the original candy cane was made as a symbol of our Lord and Savior, Jesus Christ!

 
Ingredients
 
  • 1/2 c soft shortening or lard
  • 1/2 c butter
  • 1 c sifted confectioners' (powdered) sugar
  • 1 egg
  • 1 1/2 tsp almond flavoring
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp salt
  • 1/2 tsp red food coloring
 
 
Directions
 
  1. Mix well the shortening, butter, sugar, egg and flavorings. Mix flour and salt and stir in. Divide dough in half.
  2. Blend red food coloring into one half.
  3. Roll 1 tsp of each color dough on lightly floured board into a strip about 4 inches long.
  4. Place strips side by side, press lightly together and twist like a rope. Put on ungreased baking sheet. Curve top down for handle of cane. Bake at 375 degrees for 9 minutes, or until lightly browned.
  5. Make complete cookies one at a time. If all the dough of one color is shaped first, the little strips become too dry to twist.
 
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Dessert
Pistachio Pudding Salad

Kalcy T. - Box Elder

Quick, easy, and oooh so yummy! It's a must have at all our holiday dinners!

 
Ingredients
 
  • 2 packages pistachio pudding
  • milk
  • 1 can crushed pineapple
  • 1 package mini marshmallows
  • 1 tub of whipped topping
 
 
Directions
 
  1. Prepare pudding according to package.
  2. Add whipped topping and crushed pineapple.
  3. Top with mini marshmallows.
 
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Side
Jensen Family Lefse (a Norwegian tradition)

Jenny J. - Rapid City

Grandma made this every year and now my mother in law and I make it together for Jensen family thanksgiving. We cannot have Turkey without de lefse eh! 

 

 
Ingredients
 
  • 2.5 pounds russet potatoes, peeled, and weighed after peeled.
  • 1 stick room temp salted butter, chopped
  • 1 tsp salt
  • 1 cup flour plus more for keeping equipment floured
 
 
Directions
 
  1. First ye peel de potatoes and simmer dem in a large pot of water for 45 minutes or until de are tender all the way through.
  2. Strain potatoes and rice dem
  3. Place butter at the bottom of a ceramic glass bowl and rice potatoes a second time
  4. Combine and mix together. Make sure butter has been fully mixed in with potatoes. Try to keep them as light and fluffy as possible.
  5. Let container sit on counter at room temperature for one hour and then place into fridge overnight
  6. The next day take out potatoes and in a large bowl mix potatoes and butter mixture, cream, flour, salt. Get in there with your hands real good and mix right in the bowl. Dough
  7. Roll each 1/8 dough portion into a ball
  8. Preheat lefse grill to 500f
  9. Form lefse ball into a disc shape think hockey puck. Place onto grill
  10. Once lefse is as flat as possible, use special turning stick and gently slide in underneath the center of the rolled out disc.
  11. When your timer hits 1 minute and 30 seconds flip lefse
  12. Once the timer hits 3 minutes remove and place on a plate.
Enjoy with Turkey! Or as a dessert with butter and sugar
 

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Desserts
Sopapillas

Anna S. - Summerset

This recipe has become a family favorite, brought to countless functions as well as made just for at home. It makes me think of my good friend Claire, a fellow army wife who I met about 12 years ago when our husbands were away on extended training, and who I am so thankful for, not just because she shared this delicious recipe, but most importantly because she is a fellow sister in Christ and was a huge encouragement to me all those years ago.

 
Ingredients
 
  • 2 (8oz) packages of cream cheese
  • 2 (8 oz) packages of refrigerated crescent rolls
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup melted butter or margarine
  • 1/2 cup cinnamon sugar
 
 
Directions
 
  1. Using a 9x13 baking Pan, unroll one package of crescent rolls and line the bottom of the pan
  2. Flatten
  3. Mix cream cheese, sugar, and extract
  4. Spread evenly over crescent rolls
  5. Unroll the other can of crescent rolls and place on top of cream cheese mixture
  6. Pour one stick of melted butter or margarine over the top and sprinkle with 1/2 cup of cinnamon mixture
  7. Bake at 350 degrees for 30 minutes
 
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side dish
Dad's Salad
Debi L. - Rapid City
This salad was a must have by my dad for any holiday gathering. We all knew it wouldn't be complete without Dad's Salad, since he was a stickler for it. I cherish and hold dear those precious memories, along with helping my mom making it.
 
Ingredients
 
  • 1-1 1/2 cups heavy whipping cream sugar and vanilla for taste
  • 3 apples, cores removed and cut into chunks
  • 2 bananas, pealed and sliced into 1 inch pieces
  • 1 cup of purple grapes, sliced horizontally
  • 3/4 cup walnuts, chopped
 
 
Directions
 
  1. Chop fruit and nuts, set aside in a large mixing bowl
  2. Whip the whipping cream until peaks begin to form (add vanilla and sugar to taste)
  3. Add whipped cream to your fruit and nuts to coat
  4. Transfer to serving bowl and refrigerate if not serving right away
 
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