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2021 Tasty Family Holiday Recipes
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Recipe contest will be held November 8–19, 2021. Call the KSLT studio 605-399-1071 to share your thoughts and stories about a family holiday recipe on the air to win a prize worth a minimum of $25.  Also, submit a recipe online to be eligible to win the Grand Prize $300 gift card/shopping spree to Someone’s in the Kitchen.



2021 Recipes

Gingerbread Muffins

Baked Goods

Cayla C. - Rapid City

Why: I love to bake this treat it's perfect for the holidays


4 tsp melted butter

2\3 cup of brown sugar

1 tsp vanilla extract

1/3 cup molasses

1 3/4 cup spelt flour

2/3 cup pureed pumpkin

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp pumpkin pie spice

2 eggs

1/2 cup raisins

1/2 cup of pecans


Combine all ingredients and mix well bake at 350 for 20 minutes

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Grandma Phoebe's Christmas Cookies


Sarah M. - Rapid City

Why: My grandmother started this when I was very young. I continued it when I became a mother, and now as a grandmother, I have to make these every year or my children would protest loudly.


2 Cups of butter

1.1/4 cups sugar

3 egg yolks

1 teaspoon vanilla

1/4 teaspoon baking powder

3 1/2 cups flour


1. Cream sugar and butter, add egg yokes, add vanilla, baking powder and then flour one cup at a time.

2. Chill, roll out, cut with cookie cutters, and bake at 375 degrees for 8 to 10 mins. depending on thickness.

3. Ice with powder sugar icing.


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Cranberry Almond Bread


Carla B. - Box Elder

Why: My daughter and I like to make seasonal dessert breads for teachers, bus drivers, etc. because homemade treats are enjoyed more and you put thought and effort into baking something for someone else.


3 cups all-purpose flour 1cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 beaten egg

1 & 2/3 cup milk

1/4 cup cooking oil

1 cup chopped cranberries

2 teaspoons finely shredded orange peel

3/4 cup sliced almonds


1. Combine all the ingredients except add the almonds last to make sure all ingredients are mixed completely.

2. Spray/grease a bread pan and pour the batter into the pan.

3. Bake at 350 degrees Farenheight in the oven for 1 to 1 & 1/4 hours or until a wooden toothpick inserted near the center comes out clean.


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No-Bake Easy Peasy Pumpkin Spice Tiramisu


Helena D. - Black Hawk

Why: This tiramisu combines the flavors of everything that I love most. Once you try this Pumpkin Spice Tiramisu, you will know exactly why.


2 cups freshly brewed espresso

2 Tbsp granulated sugar

1 Tbsp vanilla extract

¾ cup pumpkin puree

½ cup dark brown sugar (packed)

½ tsp ground cinnamon

½ tsp ground ginger

A pinch of ground nutmeg

A pinch of salt

2 cups mascarpone

2 cups heavy cream

2 Tbsp confectioners’ sugar

A splash of vanilla extract

About 36 ladyfingers

Cocoa powder, as needed for dusting

13x9 pan or dish


1. In a small bowl, whisk together the espresso, sugar, and vanilla extract. Set aside.

2. In a large bowl, combine the pumpkin, brown sugar, cinnamon, ginger, nutmeg and salt and mix to combine. Whisk in the mascarpone until fully combined. In the bowl of an electric mixer fitted with the whisk attachment, add the heavy cream, confectioners’ sugar and vanilla and whip to stiff peaks. Add half of the whipped cream to the pumpkin mascarpone mixture and gently fold to combine.

3. Reserve the remaining whipped cream. One at a time, dip a ladyfinger into the espresso mixture, submerging it for 10 to 15 seconds.

4. Arrange the ladyfingers in a single layer in the baking dish until the bottom is completely covered.

5. Spread half of the pumpkin mascarpone into the baking dish, smoothing out the top. Make a second layer each of the soaked ladyfingers and pumpkin mascarpone.

6. Top with the reserved whipped cream, using a spatula to smooth the surface. Using a fine-mesh sieve, dust the tiramisu with cocoa powder.

7. Transfer to the refrigerator and chill at least 6 hours before serving.



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Peanut Butter Fudge


Karla A. - Rapid City

Why: This tiramisu combines the flavors of everything that I love most. Once you try this Pumpkin Spice Tiramisu, you will know exactly why.


2 Cups Sugar

1/2 Cup Milk

1 1/3 Cups Peanut Butter

1 Jar Marshmallow Creme


1. Combine sugar and milk in saucepan and boil for 3 minutes.

2. Add peanut butter and marshmallow creme. Mix well.

3. Pour into an 8 inch buttered baking pan.

4. Cut into squares and enjoy.


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Glazed Cranberry Orange Bread


Martha M. - Spearfish

Why: I chose this recipe because my grandmother always prepared Christmas dishes with fruit and one of my favorites was the sweet and tart taste of the cranberry orange combination.


1 1/2 cups butter room temperature

4 large eggs

1 cup orange juice

1 cup sour cream

2 Tbsp orange zest

2 tsp vanilla

4 cups flour

1 Tbsp baking powder

1/2 tsp salt

2 cups fresh cranberries

2 cups powdered sugar

6-8 Tbsp orange juice


1. Preheat oven to 330 degrees F.  Prepare two loaf pans with pan spray.

2. Beat butter and sugar together on medium speed for about 3 minutes until light and fluffy. Add eggs one at a time mixing well after each addition. Add orange juice, sour cream, orange zest and vanilla. Mix until well combined.

3. In a separate bowl whisk together flour, baking powder and salt. Add flour mixture and cranberries to wet ingredients and mix just until dry ingredients are absorbed.  Do not overmix.

4. Divide batter evenly between loaf pans. Bake approximately 70 minutes or until toothpick inserted in center of bread comes out clean.

5. Meanwhile prepare glaze by mixing powdered sugar and remaining 6-8 Tbsp orange juice. Glaze should be the consistency of maple syrup.

6. Let loaves cool in the pans for 10 minutes and then transfer to cooling racks set over large baking pan. With a thin skewer poke holes in top of loaves. Drizzle with glaze so that it coats the top, runs down the side and seeps into the holes.

7. Let loaves cool completely, then slice and serve or wrap and freeze.


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Peanut Butter Blossoms


Christian A. - Rapid City

Why: Cookies are my biggest request to make. I love to bake and people’s favorite are cookies.


24 Hershey's Kisses

½ cup Butter room temperature

¾ cup Creamy Peanut Butter ( I use Jiff )

½ cup Granulated Sugar plus more for rolling

⅓ cup Brown Sugar

1 Egg

2 Tablespoons Milk

1 teaspoon Vanilla Extract

1 ½ cups All-Purpose Flour

1 teaspoon Baking Soda

½ teaspoon Salt

⅓ cup additional sugar for rolling cookies



1. Pre-Heat Oven 375 ° and unwrap Hershey Kisses Beat butter and peanut butter in large bowl until well blended.

2. Add ½ cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely- Makes 24 cookies.


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Sausage Hashbrown Casserole


Martha M. - Spearfish

Why: I'm a lover of breakfast or brunch and this is one of my favorite recipes. It is easily prepped the night before and popped in the fridge overnight and into the oven the next morning.  Toast and fresh fruit compliment this dish very well along with a steaming hot cup of coffee! Enjoy!


12 eggs

1 lb pork sausage(Jimmy Dean is my preference)

1 1/2 cups Half and Half Cream

1  30oz pkg shredded frozen hash browns - thawed

2 cups shredded cheddar cheese

1 1/2 tsp salt

3/4 tsp black pepper

1/2 tsp garlic powder

1 Tbsp finely chopped chives


1. Preheat oven to 375F and spray 9'X13" pan or a slightly larger lasagna pan with nonstick spray.

2. Brown pork sausage on medium heat in skillet. Drain grease and set aside.
Whisk eggs, cream and seasonings.
Layer ingredients in pan starting with hash browns, precooked sausage, and shredded cheese. Pour egg mixture over top. Sprinkle with chives. Cover with foil.

3. Bake for 40 minutes. Remove foil and then bake another 20 minutes. 

4. Casserole is done when eggs don't jiggle anymore when pan is given a quick tug.


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Peppermint Hot Chocolate

Holiday Beverage

Brittney L. - Rapid City

Why: I made this as gifts for my friends and family a couple years ago.


4 cups- Nonfat dry milk powder

1 1/2 cups- unsweetened cocoa powder (I use Ghiradelli)

1 cup- of powdered non-dairy creamer

1/4 teaspoon of salt


1. Mix them all together and fill up some cute little jars (leave room on top).

2. Put a baking cup inside of the jar on top of the mix and fill it with Andres Mint pieces or marshmallows or peppermint bark.

3. To Drink, serve with Hot water.

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Linda W. - Spearfish

Why: This was a recipe that my mother always made for Christmas and I continue to make today. When my kids come home, its always requested to be on our Christmas dinner table.


2 packages of yeast
1 cup lukewarm water
1 teas sugar
2 cups scalded milk
1Tab salt
1/3 cup honey or sugar
2eggs beaten
9 1/4cups of flour
1/4 cup butter melted and cooled

Cream Filling:
4 cups cream
4 eggs
3 Tabs flour
1 cup sugar



1. Add your yeast and 1 teas. sugar to the water. Let set for 7 minutes.

2. Scald your milk in a saucepan on the stove, just until you get a skin on top. Let cool until it is like babies milk.

3. Add your salt and honey, stir. Add this to your yeast in a large bowl.

4. Add your 2 beaten eggs and about 4 cups of flour. Stir.

5. Add your melted butter and gradually the rest of the flour, until you get a nice dough. You may not need to use all of the flour. Every brand is slightly different.

6. Grease the top, cover with a tea towel and let rise until double.

Cream Filling:
1. In a microwaveable bowl heat your cream to lukewarm. Beat your eggs, sugar and flour.

2. Mix into cream and cook until thick, stirring every minute or two. Enough for 8 kuchen.

3. Punch your dough down. Press a ball of dough into a greased pie plate or tin. Bring up the sides slightly. Add your fruit on top of the dough. You can use cooked prunes that are cut in half, canned sliced peaches, sliced apples, canned cherry pie filling. Just scatter on the top of the dough. Chocolate chips are very good. Drained cottage cheese is good.
Add your custard on top, spreading to cover your fruit.

4. Sprinkle with cinnamon and bake on 350 degrees until dough is brown, about 25 to 30 minutes.

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Chocolate Pie


Sheri B. - Whitewood

Why: Because who don’t need chocolate even at Thanksgiving.


6 Hershey bars

12 ounces of evaporated milk

18 large marshmallows or 2 large cups of miniature marshmallows

Oreo crust or whatever type you like


1. Put evaporated milk, marshmallows and candy bars in a pan and heat on the stove top, stirring often until marshmallows and candy bars are melted.

2. I like to cut up my marshmallows and break up the candy bars.

3. Dump into an Oreo crust and refrigerate make a time so it has time to set up.

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Pumpkin Gooey Butter Cake


Kristi V. - Rapid City

Why: It is a family favorite!



1-18 1/2 oz yellow cake mix

1 egg

8 T melted butter


1-8 oz cream cheese

1-15 oz. can pumpkin

1 t. vanilla

2 c. powdered sugar

3 eggs

1 t. cinnamon

1 t. nutmeg

8 T. butter


Preheat oven to 350 degrees F.

For the cake: 
1. Combine cake mix, egg & butter. Mix well w/ electric mixer.

2. Press the mixture into the bottom o a lightly greased 9x13 pan. 

1. Beat cream cheese & pumpkin together until smooth.

2. Add eggs, vanilla & butter. Beat together. 

3. Add powdered sugar, cinnamon & nutmeg & mix well.

4. Spread mixture over cake mixture in pan & bake for 40-50 minutes.

5. Make sure not to overbake as the center should be a little gooey.

6. Serve with whipped cream.

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Caramel Cream Cheese Apple Bars


Mikki G. - Rapid City

Why: Because life is short, eat dessert first!! This is the whole family’s favorite.  I dare you to eat just one!


2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup butter, softened

Cheesecake Filling:
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract

3 apples, peeled, cored and finely chopped, (about 3 cups)
2 tablespoons sugar
1/2 teaspoon ground cinnamon

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup butter, softened

1/2 cup caramel topping for drizzling after baked


1. Preheat oven to 350 degrees F.

2. In a medium bowl, combine flour and brown sugar. Cut in butter with a fork until mixture is crumbly. Press evenly into a greased 9x13 baking. Bake 15 minutes or until lightly browned.

3. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

4. In a small bowl, stir together chopped apples, 2 tablespoons sugar and cinnamon.  Spoon evenly over cream cheese mixture.

5. For the streusel topping: In a small bowl, combine all ingredients.

6. Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

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Cheesy Corn

Side dish or soup

Lila S. - Black Hawk

Why: Everyone raves about how good this is so thought I would share!!


32 oz. frozen corn

16 oz., cream cheese

3 tablespoons butter

3 tablespoons milk

2 tablespoons sugar

7 slices processed American cheese


1. Combine all ingredients in a slow cooker. Mix well.

2. Cover and cook on low for 4 hours or until heated through and cheese is melted.

3. Stir and serve.

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Perfect Spinach Dip


Sabrina H. - Newell

Why: It is a must have at every family holiday get together we have. Usually have to double or triple the recipe because it is gone quickly.



1 Envelope Lipton Recipe Secrets Vegetable Soup Mix (The mix has to be Lipton's or it is not as good...)

1 Container (8 oz.) Sour Cream

1 Cup of REAL Heavy Mayonnaise

1 Box (10 oz.) Frozen Chopped Spinach - squeezed dry (I do not cook it as the recipe suggests on the box).

1 Can (8 oz.) Water Chestnuts, drained and chopped. (I add two cans because I like the crunchiness).


1. Mix all ingredients together and chill for a couple hours.

2. I serve in a bread bowl along with the bread pieces, crackers and vegetables.

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Maple Nutty Bars


Katie F. - Buffalo Gap

Why: This is a recipe my mom started making when I was a little girl. She would make it at the start of the holiday season and keep the extras in the fridge. We would snack on a little bit every day until after Christmas. It's a favorite of mine still, and I ask her to make it when I come home for the holidays.


12 oz chocolate-flavored candy coating, chopped

1 12oz package butterscotch pieces

1 12oz jar of peanut butter

1 cup of butter of margarine

1/2 cup evaporated milk

1 4oz pkg of regular vanilla pudding mix

1 tsp maple flavoring

1 tsp vanilla

2 pounds sifted powdered sugar

3 cups salted peanuts, chopped


1. In a heavy medium saucepan, combine the chocolate-flavored candy coating and the butterscotch pieces. Cook and stir over low heat until melted (or melt in the microwave).

2. Stir peanut butter into the chocolate mixture. Spread 1 3/4 cups of the mixture into a greased 15x10x1 inch baking pan. Refrigerate until mixture is set. Set remaining mixture aside.

3. In a large saucepan, melt butter. Stir in evaporated milk and pudding mix. Cook and stir over medium heat until thickened. Stir in maple flavoring and vanilla. Stir in powdered sugar until smooth.

4. Spread over cooled chocolate mixture in pan. Stir in peanuts to remaining chocolate-peanut butter mixture. Carefully spread over pudding mix. Chill to set.

5. Cut candy into 1 1/2 inch squares. Candy freezes well and can be thawed as needed.

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Pecan Tarts


Victoria M. - Rapid City

Why: A dessert I tried for the first time 4 years ago and decided to try making for myself. I have made it every year since then and always have to make extra because it’s become a family favorite!


1 cup butter

6 ounces cream cheese, softened

2 cups all-purpose flour

4 eggs

3 cups packed brown sugar

4 tablespoons melted butter

1 pinch salt

1 teaspoon vanilla extract

1 cup chopped pecans


To Make Pastry:
Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.

To Make Filling:
Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.

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Pear Salad


Karen S. - Hot Springs

Why: I chose this recipe because it is a favorite with both my family and friends. They always ask me to make it for holidays and events.


2 pkgs Lime Jello

2 cups hot juice and water

1 LG. Can Pears

8 Oz. Cream Cheese

1 can Evaporated Milk Recipe


1. Take the 2 pkgs of jello and put in a bowl, add the juice and hot water to make 2 cups of liquid stirring together until dissolved. Then add the can of evaporated milk to the mix.

2. Using a casserole dish, place the pears in the bottom. Cut the cream cheese into pieces and place on top of the pears.

3. Then take the jello mix and pour over the pears and cream cheese.

Refrigerate until set.


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Pinwheel Date Cookies


LuAnn H. - Rapid City

Why: My mom made these cookies every year for Christmas. They became the favorites of all my siblings. My mom passed away on December 22, 2010. I am the youngest sibling so decided to make these cookies every year and send them to my siblings and dad (89 years old). My dad and siblings now wait for their package in the mail. Just a little way to keep my mom's spirit alive as she loved to bake.



1 cup brown sugar

1 cup white sugar

1 cup margarine

3 eggs beaten

1 teaspoon soda

1 teaspoon vanilla

4 cups flour



1 pound pitted dates cut up

1/2 cup sugar

1/2 cup water

walnuts - cut up (optional)


Cook the filling on stovetop until thickened - let cool just enough not to melt dough.

Recipe Directions: For the dough- Mix sugar, and margarine until creamed. Add eggs and mix, then add dry ingredients.  Chill dough in fridge for a couple hours.  Roll dough 1/4" - 1/2" thick. Spread the filling over the top of dough. Roll the dough like a jelly roll. Chill in freezer overnight. Slice in 1/4" thick slices and bake at 375 degrees until golden brown.


Helpful Hints: You can get 4 nice size rolled logs of dough from a batch.

Also, I put a piece of waxed paper approximately 18" long on counter to roll dough on. Then as you roll the dough and filling into a log wrap the waxed paper around the log and lay flat in a pan to put in the freezer overnight.

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Cranberry Yum Yum


Barbara W. - Rapid City

Why: Cause cranberries are the reason for the holiday season



1-14ounce whole cranberry

1-20 ounce crushed pineapple, drained

8ounce thawed cool whip

3 cups of small marshmallows


1. Large bowl combine cranberries and pineapple.

2. Fold in cool whip.

3. Then add marshmallows. Cover and chill for 2 hours

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Cream Cheese


Kelsey H. - Gillette

Why: My mother-in-law makes with my self and my daughter!!



Cream cheese

Powdered sugar

Coco powder

Almond extract



Blend cream cheese, powdered sugar, almond,  and coco powder, chill for an hour then roll into ball and cover with sprinkles.

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Caramel Apple Cheesecake Pie


Polly U. - Summerset

Why: I found this recipe several years ago and it is the most raved about dessert every Thanksgiving.  My family and extended family request it each year as it is such a delicious treat.  Everyday Annie is the baker that I follow that shared the recipe so I have her to thank for sharing a recipe that has become a family favorite and a Thanksgiving MUST HAVE!



For the crust:

  • 1½ cups (213 grams) graham cracker crumbs
  • 3 tbsp. (37 grams) granulated sugar
  • ½ tsp. ground cinnamon
  • 5 1/3 tbsp. (75 grams) unsalted butter, melted

For the filling:

  • ½-¾ cup caramel sauce
  • 1 cup (113 grams) chopped pecans or walnuts
  • 3 tbsp. (21 grams) unsalted butter
  • 3 tbsp. (40 grams) light brown sugar, tightly packed
  • ¼ tsp. salt
  • 1 tsp. ground cinnamon
  • 5-6 Granny Smith apples, peeled, cored and thinly sliced
  • 8 oz. (227 grams) cream cheese
  • ¼ cup (50 grams) granulated sugar
  • 1 tsp. vanilla extract
  • 1 tbsp. freshly squeezed lemon juice
  • 1 large egg

For the topping:

  • ¾ cup (170 grams) heavy cream
  • 3 tbsp. (21 grams) confectioners’ sugar
  • ¼-½ cup caramel sauce
  • Additional chopped pecans or walnuts, for garnish


1. To make the crust, preheat the oven to 375° F. Line the bottom of a 9-inch round springform pan with parchment paper. In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter. Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed. Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan. Bake for 6-8 minutes, until golden in color. Let cool for about 10 minutes. Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped nuts. Refrigerate the crust while you prepare the filling.


2. To make the apple filling, melt the butter in a large skillet over medium heat. Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling. Mix in the apple slices and toss well to coat. Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes. Let cool for a few minutes and pour into the prepared pie shell. Set aside.


3. Reduce the heat of the oven to 350° F. To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute. Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes. Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust. Bake until a knife inserted in the center comes out clean, about 30 minutes. Remove from the oven, transfer to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours.


4. To serve, carefully remove the sides of the springform pan. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form (being careful not to overbeat.) Spread gently over the top of the chilled cheesecake layer. Top with dollops of caramel sauce and swirl with a knife to create a marbled effect. Sprinkle with a handful of chopped nuts if desired. Slice with a long, thin knife to serve.

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Nina's Chocolate Chip Cookies


Jennifer S. - Newcastle

Why: These are "just" chocolate chip cookies but, on Thanksgiving, when Nina pulls out her Tupperware, with a batch of these inside, they disappear before all the pies, cakes, and other sweets!

I'm happy Mom learned to make them just like Nina!



3/4 cup white sugar

3/4 cup packed brown sugar

1 cup shortening (butter-flavored Crisco)

2 eggs

1 tsp. vanilla

2 1/4 cups flour

1 tsp. baking soda

1 tsp. salt

1 bag chocolate chips


1. Cream together both sugars and the shortening.

2. Add eggs and vanilla. Beat until well mixed.

3. Add flour, baking soda, and salt. Mix well.

4. Fold in the chocolate chips.

5. Drop dough into ungreased cookie sheet by rounded tablespoonfuls about 2 inches apart.

6. Bake 8-10 min. or until "fingerprint soft."

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Pineapple Cream Pie


John B. - Newcastle

Why: Not everyone likes pumpkin pie. And this is a really good tasting pie.



1/2 cup sugar

1/4 cup flour

1/4 tsp salt

1 (20 oz) can crushed pineapple undrained

1 cup sour cream

1 tbsp lemon juice

3 egg yolks


1. Combine all the above ingredients. Mix well. Cook and stir until thickened and bubbly about 4 minutes.

2. Pour hot mixture into a baked pie shell. Cool about 15 minutes, then top with meringue. 

3. Bake at 350 degrees until meringue is golden.

4. Let completely cool before eating. 

5. Refrigerate.

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Pineapple Cream Pie


Chris W. - Box Elder

Why: My grandmother would tell me stories about living at the coal mine camps in Pennsylvania and how every morning the miners would pray to come home that night to their families. And they would pray at night to God for watching over them and blessing them with beautiful family and friends.



Day old bread


chicken broth



fresh garlic



1. Tear up bread the night before and let air dry.

2. The next morning mix dry bread, 2 eggs, one stick, finely chop celery and onion, add to bread mixture. Add chicken broth until moist.

3. Bake in 350° oven. If needed you can place in refrigerator until ready to bake. Bake for 30-45 minutes or until top is nice and brown.

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Crack Corn


Matthew M. - Rapid City

Why: I chose this because it’s amazing. You’re welcome.



White chocolate

Puff corn


1. Melt the white chocolate to be really runny. Might need to add milk or half and half depending on what white chocolate you use. Just a small amount.

2. Lay puff corn out on parchment paper then drizzle chocolate over all of it and then stick outside in the cold or freezer to cook for about 20 minutes.

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Persimmon Cake Roll


Deidre D. - Hermosa

Why: My dad and I love persimmons! I'm not sure where the recipe originally came from, but my dad has made this specialty for years during the holidays. He lives in Western WA and planted hardy persimmon trees in his yard so we could use our own fruit each year. Since moving to SD, he has mailed me some of his harvest each fall so I can make this dessert for my own family.

It's a fairly simple recipe, even if the directions seem long. It's made in a food processor, which saves your arm the mixing. The final product always looks impressive and tastes amazing! Perfect for a holiday party contribution!




1 cup walnuts

3 eggs

1 cup granulated sugar

2/3 cup persimmon pulp

1 teaspoon lemon juice

3/4 cup all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon ground ginger

1/2 teaspoon salt

1/2 teaspoon ground nutmeg



2 3-ounce packages cream cheese, halve

1/4 cup butter, cut into pieces

1/4 teaspoon vanilla

1 cup powdered sugar


1. Place steel blade in bowl of food processor. Add nuts and process till chopped. Remove from bowl and set aside.

2. Place eggs in processor and process for 35-40 seconds or till lemon-colored. With machine running add sugar and continue to process until thoroughly combined and slightly thickened. Add the persimmon and lemon juice, and pulse until just mixed.

3. In a separate bowl, combine flour, cinnamon, baking powder, ginger, salt and nutmeg. Add flour to wet ingredients and pulse 3-6 times or until flour disappears. Do not overmix. Spread batter in greased and floured 15x10x1 inch pan. Sprinkle with the chopped walnuts. Bake in 375º f oven for 15 minutes.

4. Turn out onto a towel sprinkled with a little powdered sugar. Starting at narrow end, roll up cake and towel together, nuts on outside of roll. Cool, seam side down, on rack.

5. Meanwhile, place processor blade in cleaned bowl, add cream cheese, butter and vanilla. Process until mixture is smooth. Add one cup powdered sugar and process again until smooth.

6. Unroll cooled cake, spread with cream cheese mixture. Re-roll and chill at least 2 hours. Slice to serve.

Makes 10 servings.

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Berliner Kranser (Berlin Wreaths)


Kari A. - Custer

Why: This is my grandmother's Norwegian recipe (yes, the cookies are Norwegian, even though Berlin is in their name). She immigrated from Norway to the US in 1925.


2 hard-boiled egg yolks

3 raw egg yolks

1 cup butter

1 cup sugar

2 2/3 cups flour

1 egg white, beaten

crushed loaf (cube) sugar

and/or colored sugar


1. Mash the yolks of the hard-boiled eggs. Add yolks of raw eggs, blending into a smooth paste. Cream butter, add sugar and beat well. Add the egg yolk paste and mix well. Add the flour and mix till smooth. Shape into 2 long rolls, wrap in wax paper and refrigerate overnight.

2. Cut off small slices of dough and roll to pencil size and about 6 inches long. Form into a wreath and cross the ends. Dip each into the slightly beaten egg white and then into crushed loaf sugar or colored sprinkle sugar. Bake on ungreased cookie sheets in 350 degree oven until very lightly browned, about 9-10 minutes.

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Holiday Cranberry Layer Salad


Carrie P. - Newcastle

Why: Memories of family dinners and this was my Aunt's recipe.


1 pkg fresh cranberries

1 Apple

1 Orange

Saltine crackers

Cool Whip topping

Sugar, to taste


1. Grind together fresh cranberries, apple, & orange and sweeten to taste with at about 1 cup of sugar.

2. Layer in glass salad bowl; bottom layer crushed 1 sleeve soda or saltine crackers, then the cranberry mixture, then whip topping and repeat all three layers

3. Best if it can sit for at least 4 hours in refrigerator before serving.

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Marshmallow Squash Yummies

Sweet potatoes

Nina D. - Rapid City


It’s amazingly good. And different than the traditional sweet potatoes. Enjoy.



Sweet potatoes baked (or 2 large cans of sweet potatoes) mashed with 1/4 lb butter

Large bag of large marshmallows

Caramels (bag)

Rice Krispies


1. Sweet potatoes, baked, skinned and mashed while still hot with a 1/4 butter (that alone is yummy).

2. Ok so let cool and wrap mashed sweet potatoes around large marshmallows and put in baking pan. Put in fridge to cool.

3. In meantime melt a bag of caramels in a double boiler til nice and smooth. Just thought of this that might be easier is to buy that caramel sauce for dipping - it’s already smooth - so just warm it up in the microwave- set aside but keep warm.

4. Put Rice Krispies in a large bowl.

5. So prepare for the line up -

6. Take the cooled sweet potatoes wrapped marshmallows, dip in caramel sauce and roll in Rice Krispies. Fill (lightly greased) baking pan

7. Bake at 400 degrees for 30 -45 min or so. The higher temp helps make the mallows crispier. Drizzle with any left over caramel sauce if ya”ll didn’t finish it off by the spoonfuls in the waiting

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Hot Cocoa Cheesecake Minis

Perfect Plate

Amanda R. - Rapid City

Why: It is the perfect amount of Mini-delight. The kids enjoy creating their own and it is perfect for that little after dinner family time with the kids or playing a game of chess.



10 Oreo Cookies (finely crushed)

1 Tbs. butter (melted)

2 pkg. (8 oz. each) Philadelphia Cream Cheese (softened)

1/2 cup plus 1 tsp. sugar (divided)

1/4 cup plus 1/2 tsp. unsweetened cocoa powder (divided)

2 eggs (whisked)

2 oz. Baker's semi-sweet chocolate

1/4 cup whipping cream

1/2 cup mini-marshmallows


1. Heat oven to 325'

2. Combine cookie crumbs and butter, press onto bottom of 12 paper-lined muffin cups. (Bake 8 minutes).

3. Beat cream cheese, 1/2 cup sugar and 1/4 cup cocoa powder in medium bowl with mixer or fork until blended. Mix in eggs, one at a time or poor in slowly just until blended. (Spoon over crusts).

4. Bake 22 - 25 minutes. or until centers are almost set. (Cool completely, refrigerate for 2 hours).

5. Meanwhile, cover baking sheet with parchment paper. Melt semi-sweet chocolate as directed on package; spoon into resealable plastic bag. Cut small piece of the bottom corner of the bag; Squeeze chocolate into 12 cup handle shapes on prepared baking sheet. Freeze until ready to use.

6. Remove liners from cheesecakes.

7. Beat cream and remaining sugar in separate medium bowl with mixer or fork until soft peaks form; Spoon onto cheesecakes. Sprinkle with remaining cocoa powder; Top with marshmallows.

Final Step; Gently press chocolate handle into side of each cheesecake. I like to drizzle just a touch of caramel on mine and top with crushed candy pieces. Enjoy!!!

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I grew up with KSLT. I can't imagine it not being here. It's a bright light. - Amanda