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Every Time I Breathe by
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Christmas with Brandon Heath Featuring the Rapid City Christian School Christmas Choir

December 15th, 2019

Time: 6:30 (Doors open at 6pm)

Tickets available: Online Here and the Performing Arts Center of Rapid City

Tickets Also available at the door!

For More Information Call (605) 342-6822


Power 107.1 KSLT, Black Hills Badges for Hope, Rapid City law enforcement and fire fighters have joined together to bless local displaced children and their families of the Rapid City and Surrounding Communities.

Our Mission: To impact people for Christ and equip them to put their faith into action.

Their Mission: To curb violence and improve the overall well being of our community by fostering positive connections built on trust, integrity and compassion between first responders and members of our community, particularly at-risk youth.

We want to show the love of Christ to children who would normally go without this Christmas.

Details:


* $100 sponsors a child, However, any amount may be given. 

* The goal is to have 80-100 children sponsored

* This year those with badges will be shopping a child's wish list and delivering wrapped gifts to them and their families directly instead of the child shopping at the store.
  This is to minimize exposure due to the pandemic.

Your gift writes this year's Christmas miracle for a local underprivileged child and their family









 

 
Congratulations to Cayla C. - Rapid City
Gingerbread Muffins #12
chosen as the winner
$400 Shopping Spree
 
   
 
Someone's In The Kitchen Logo
Cayla C. you will be contacted via the information submitted on the recipe form.
 
Explore all the 2019 Recipes Below
 
 
 
 
 
Dessert
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!!!!
 
Ingredients
 
  • 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
 
 
Directions
 
  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
 
Ingredients
 
  • Turkey
  • Stuffing
  • Mashed potatoes
  • Corn
  • and/or green bean
  • Gravy
  • Jellied Cranberries
  • Two pie crusts
 
 
Directions
 
  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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Dessert
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.
 
Ingredients
 
  • 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
 
 
Directions
 
  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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Appetizer/Side
Cranberry Salsa
Naomi F. - Rapid City
 
Ingredients
 
  • 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
 
 
Directions
 
  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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Dinner
Roasted Red Pepper Tortellini
Julia A. - Black Hawk
 
Ingredients
 
  • 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)
 
 
Directions
 
  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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dessert
Toffee Pumpkin Pie Bars
Elaine S. - Fort Pierre
Toffee-Pumpkin Pie Bars Prep 30 Minutes Bake 40 Minutes at 375°F
 
Ingredients
 
  • 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)
 
 
Directions
 
  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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cookies
Sugar Cookies
Amy H. - Dickinson
 
Ingredients
 
  • 2 ¾ flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 c butter
  • 1½ c white sugar
  • 1 egg
  • 1 tsp vanilla extract
 
 
Directions
 
  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.
 
Ingredients
 
  • 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.
 
 
Directions
 
  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!
 
Ingredients
 
  • 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
 
 
Directions
 
  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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Dessert
Kuchen
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.
 
Ingredients
 
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
 
 
Directions
 
  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.
 

/ / / 10 / / /
 
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Side Dish
Scalloped Pineapple
Merry B. - Rapid City
 
Ingredients
 
  • 1/2 c. butter, softened
  • 1 c. sugar
  • 3 eggs
  • 1/2 c. milk
 
 
Directions
 
  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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snack
Gingerbread Muffins
Cayla C. - Rapid City
 
Ingredients
 
  • 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
 
 
Directions
 
  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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Cookies
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.
 
Ingredients
 
  • 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
 
 
Directions
 
  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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Dessert
Chocolate Pie
Kari S. - Rapid City
 
Ingredients
 
  • 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
 
 
Directions
 
  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
 
 
Cookies
Aunt Jenny Ricotta Cookies
Chris V. - Rapid City
 
Ingredients
 
  • 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
 
 
Directions
 
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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Breads
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.
 
Ingredients
 
  • 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
 
 
Directions
 
  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!
 
Ingredients
 
  • 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
 
 
Directions
 
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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Vegetables
Cheesy Hashbrowns
Andrew G. - Sturgis 
.
 
Ingredients
 
  • 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)
 
 
Directions
 
  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.
/ / / 18 / / /
 
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Entree
Mock Turkey Loaf
Lacinda H. - New Castle
 
Ingredients
 
  • 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
 
 
Directions
 
  1. Mix all ingredients together and bake at 325F for 1 hour or until edges are slightly golden and a toothpick comes out clean.
 
\ \ \ 19 \ \ \
 
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Nuts
Whiskey Praline Pecans
Abby R. - Rapid City
 
Ingredients
 
  • 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
 
 
Directions
 
  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.
 
\ \ \ 20 \ \ \
 
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Treats
Secret Ingredient Fudge
Randy R. - Woodstock
 
Ingredients
 
  • 4 1bs. powdered sugar
  • 1 lb. butter, cubed
  • 1 lb. Velveeta cheese, cubed
  • 1 cup unsweetened cocoa
  • 1 Tbsp. vanilla
 
 
Directions
 
  1. In HUGE mixing bowl, combine powdered sugar (sifting first to avoid white specks in fudge) and cocoa.
  2. Place Velveeta and butter in large saucepan. Heat over low heat, stirring often, until cheese is melted. Stir vanilla extract into cheese and butter mixture just before pouring liquid mixture into dry ingredients. Using a heavy wooden spoon, or clean hands once the mixture is cool to the touch, work ingredients to a consistent chocolate color.
  3. Pour fudge onto flat surface to cool before slicing into 1-inch cubes.
 

\ \ \ 21 \ \ \
 
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Dessert
Nutty Noodle Clusters
Aggie L. - Spearfish 
 
Ingredients
 
  • 1 - 12oz package semi sweet Chocolate Chips
  • 1 - 12oz package butterscotch chips
  • 1 package Chow mein noodles
  • 1/2 Cup peanuts
 
 
Directions
 
  1. In double boiler combine chocolate and butterscotch chips. Melt stirring constantly. Once melted remove from heat and stir in noodles and nuts. Mix quickly to coat evenly. Dip out by teaspoon onto wax paper and let cool.
 
\ \ \ 22 \ \ \
 
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Desert
Chicken Poop Pie
Tara O. - Whitewood
 
Ingredients
 
First Layer:
    • 1 cup Flour
    • 1/2 cup powdered sugar,
    • 1/2 cup chopped nuts,
    • 1/2 cup butter.
Second Layer:
    • 8oz cream cheese softened,
    • 1 cup powdered sugar,
    • 8oz Cool Whip.
Third Layer:
  • 2 (4oz.) pkg. instant Chocolate pudding (Can use butterscotch pudding also),
  • 3 cups milk,
  • 1 tsp. Vanilla.
  • Top with more Cool Whip.
 
 
Directions
 
  1. Combine First layer and pat into 9x13 pan. Bake 10-12 min. @ 350 degrees. Cool.
  2. 2nd Layer: Mix and spread on crust.
  3. Third Layer: Mix until thick, spread over 2nd layer.
  4. Chill. Top with Cool Whip and sprinkle with more chopped nuts.
 
/ / / 23 / / /
 
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Protein
Devine Turkey
Lucas S. - Spearfish
 
Ingredients
 
  • Whole thawed Turkey
  • lemon
  • butter
  • onion
  • bacon
  • salt
  • pepper
  • bay leaves
  • garlic
  • parsley
 
 
Directions
 
  1. Mix butter nice garlic lemon juice and zest in a bowl set aside. Take Turkey and season the inside of turkey with salt and pepper. Take onion cut in half and stuff in turkey along sides. Put whole zester lemon in with onions. Stuff 2 or 3 bulbs of garlic not peeled in to turkey. Put a couple of bay leaves on inside on turkey along the sides. Now take fingers and separate the skin way from the breast of Turkey on both sides. Now take butter mixture and put in a ball and stuff under skin coating breast and thighs with butter. With left over butter rub it all over outside of turkey.
  2. Preset and heat oven to 450°. Put turkey in roasting pan and put in oven for 10 min to brown and crisp outside of turkey. Take turkey out and drop oven temp to 350° and baste turkey with juices in roasting pan. Now take bacon and put across breast of turkey this will protect breast from drying out. Baste again and cook in over 30 min per pound or till juice from thigh runs clear. Baste every 30 min or so.
 
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Side Dish
Scalloped Corn (& Oysters optional)
J.R. O. - St. Onge
 
Ingredients
 
  • 1 can cream corn
  • 1 can whole kernal corn (drained) 1 can oysters (drained) (optional)
  • 2 eggs-beaten,
  • sauteed chopped green peppers & chopped onions (if you like),
  • 4Tbl. butter,
  • 1 cup cream (or sour cream, or milk)
  • salt & pepper,
  • 3/4 cup of saltine cracker crumbs
 
 
Directions
 
  1. Pre-heat oven to 350 degrees.
  2. cooking time: 1 hour...(2 hours if doubled)
  3. Mix all ingredients together in casserole dish. Mix cracker crumbs in last, leave some on top.
 
I usually double this recipe and don't use the sauteed green peppers and onion to save time; and use a whole row of saltine crackers. A family favorite with or with/out the oysters!
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Dessert
Adam's Creme Brulee
Kristie P. - Rapid City
 
Ingredients
 
  • 4 C heavy cream
  • 1/2 C white sugar
  • 2 tsp vanilla
  • 8 egg yolks
  • 2 ounces of salt
  • 8 T white sugar mixed with
  • 1-2 T brown sugar for topping
 
 
Directions
 
  1. Preheat over to 300F/150C
  2. Bring a large pot of water to a boil While waiting, combine cream, 1/2 C sugar and salt in medium saucepan over medium heat until steam rises (do not let it boil).
  3. In a medium bowl, beat egg yolks and vanilla until smooth. Pour cream into yolks a little bit at a time, stirring constantly until all cream is incorporated. Pour or scoop into eight 6 oz. ramekins. Place ramekins into baking dish(es) and carefully fill around the outside of the ramekins with boiling water until water reaches halfway up the outside. Cover loosely with foil.
  4. Bake 25-30 minutes in preheated oven until custard is just set. Remover from water bath & chill ramekins in refrigerator for 4-6 hours.
  5. Before serving, sprinkle 1 Tbsp of white/brown sugar mix over the top of the custard, shaking it to evenly cover. Use a kitchen torch or oven broiler to brown top (2-3 min).
 
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Main Dish
Knoephla Fried & Creamed
Donita N. - Rapid City
Enjoy! These were a holiday traditon in our house. We grew up calling them buttons. We always had ham with them. My kid's friends would call, after they ate dinner with their family, to see if I had made enough for leftovers. My kids requested this for their special meal on their birthday. I never really measured the flour, cream, butter or salt. I would just pour. I used as many potatoes as I wanted. Sometimes I used an egg and sometimes I did not. Most of the time I had to use 4 cups water to have enough for leftovers. I boiled in a big yellow roaster before straining and dividing. Leftovers were even better the next day.
 
Ingredients
 
  • 1 egg
  • 3 cups room temp water
  • 3 cups flour (aprox)
  • 1/2 tsp salt
  • 3 small potatoes
  • 1 onion (optional)
  • 1/2 cup butter
  • 2 cups 1/2 & 1/2 or cream
  • salt & pepper to taste
 
 
Directions
 
  1. Peel potatoes and cut into 1 in cubes. Fill large kettle with water and add 1/2 tsp salt and diced potatoes. Bring to boil. Remove potatoes from water using slotted spoon. Leave water simmering.
  2. Combine 3 cups room temp water, egg, salt & flour to form a stiff dough. Using scissors cut dough into small 1/2 inch (tiny tootsie roll size) pieces into simmering water and bring to boil. They will sink to the bottom until done. Usually boil for about 5 minutes after all dough is cut in. Pour into strainer.
  3. In large kettle put 1/4 cup butter and 1/2 of the onion and half the potatoes. In frying pan do the same. Pour 1/2 the Knoephla into each kettle. Pour the 1/2 & 1/2 or cream over the Knoephla in the kettle. Put a lid on the frying pan. Do not let the the creamed knoephla burn. Bring to almost boil and stir and turn down and cover. Stir the knoephla in frying pan till all are fried. You may need to also add some oil to have enough to fry this. I also salt and pepper both pans.
 
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Dessert
Fried Strawberry
Steven S. - Rapid City
 
Ingredients
 
  • Flour
  • Water
  • Cinnamon
  • Sugar
  • Oil
  • Strawberries
  • Egg shade
  • Baking powder
  • Egg yolks
  • Light cream
  • Sugar
  • Vanilla
 
 
Directions
 
  1. Combine flour, water, baking powde, egg shade. Mix together to make a tempura batter
  2. Heat oil and dip strawberries into the flour and fry until golden brown.
  3. Make the vanilla sauce the day before. Heat the light cream, add egg yolk, sugar mixture and vanilla. Cook stirring constantly until napped. Cool overnight.
  4. Sauce a plate fry the strawberry and roll in the cinnamon sugar mixture.
 

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Norwegian wraps
Lefse
Nancy H. - Hermosa
 
Ingredients
 
  • 3 cups cooked, mashed white potatoes
  • 1/2 cup Crisco
  • 1T. sugar
  • 1tsp. salt
  • 1/2 tsp. baking powder
  • 1 cup flour
 
 
Directions
 
  1. Mix together. Cool in refrigerator. Divide into 6 balls (size of a tennis ball). Roll out one at a time while the others stay cool in the refrigerator. Roll out with a little flour so not sticky. Roll out paper thin.
  2. Fry on very hot griddle; lefse griddle is best. Turn once using lefse turning stick. Will have brown fry spots; only 1-3 minutes per side. Can cut this piece into smaller pieces. Keep covered or in airtight container to keep soft.
  3. To eat: butter it, then sprinkle sugar (and cinnnamon) on it, roll it up, and eat.
 
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candy
Microwave Peanut Brittle
Jeanette N. - Rapid City
 
Ingredients
 
  • 1 cup raw Spanish peanuts
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/8 teaspoon salt
  • 1 Tablespoon butter
  • 1 teaspoon vanilla
  • 1 teaspoon soda
 
 
Directions
 
  1. Mix together peanuts, corn syrup, sugar, and salt in 1 1/2 quart glass casserole dish. If you use salted peanuts you won't need salt.
  2. Microwave on high 4 minutes. Stir and microwave 4 more minutes. Stir in butter and vanilla, and microwave 2 more minutes. (10 minutes total)
  3. Stir in Baking Soda, it will bubble. Pour on to a warm, buttered baking sheet. (heat baking sheet in oven to warm) Let it spread out thin. Let cool completely and break into pieces.
 
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cookies
Mom’s Christmas Cookies
Karen R. - Hot Springs
These recipe makes 175-200 cookies. Great for gift giving. These can be frozen and as yummy as they come out of the oven. DELICIOUS - its impossible to eat just one.
 
Ingredients
 
  • 2 c Butter
  • 3 c Brown Sugar
  • 4 Eggs
  • 5 c Unsifted Flour
  • 2 tsp Soda
  • 2 tsp Salt
  • 2 tsp Vanilla
  • 2 tsp Cinnamon
  • 1/2 c Half and Half
  • 2 lbs Chopped Dates
  • 1 1/2 lbs Candied Cherries
  • 3 slices Candied Pineapple
  • 1 lb Raisins
  • 1 lb Walnuts
  • 1/2 lb Almonds
  • 1 lb Pecans
  • 1 lb Brazil Nuts
 
 
Directions
 
  1. Mix butter, sugar, and add eggs, half and half and 1/2 flour and spices. Pour batter into fruit and nuts and mix with hands. Drop on lightly greased cookie sheet (size of walnut). Bake 350 - 11 minutes

HINT: Mix in a very large container - do not substitute or leave out any ingredient. Chop all ingredients fine. When chopping fruit sprinkle flour to avoid sticking on the knife.
 
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dessert
Tropical Fruit Cocktail Cake
Janet W. - Rapid City
 
Ingredients
 
    • 1 large can tropical fruit cocktail (DO NOT DRAIN)
    • 1 1/2 C Sugar
    • 2 C Flour
    • 2 Eggs
    • 1 tsp vanilla
    • 2 tbs lemon
    • 2 tsp baking soda
    • 3/4 tsp salt
    • 1/2 c packed brown sugar
TOPPING
    • 1 stick melted butter
  • 1 C sugar
  • 1/2 tbls vanilla
  • 1 c evaporated milk
  • 1 c chopped walnuts
  • 1 1/2 c coconut
NOTE: Increase recipe 1/2 times for 15X20 10 lb can of fruit will make 2 xtra larges Recipe
 
 
Directions
 
  1. PREHEAT OVEN TO 350 Mix all ingreadients besides the brown sugar
  2. Pour into greased 12X8 pan Top with brown sugar Bake for 35-40 minutes
  3. While baking prepare the topping. Place melter butter in pan over medium heat. - add all other ingredients. Bring to a medium boil to slightly thicken.
  4. Take cake out of oven and IMMEDIATLY pour topping over cake. smooth out topping which will sink into cake. Let sit for 10 minutes and serve warm.
 
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Taco Johns
 
 
side dish
Cranberry Pear Relish
Heidi S.  - Gillette 
 
Ingredients
 
  • 1 bag of cranberries
  • 2 pears
  • 1 cup orange juice
 
 
Directions
 
  1. Dice up pears Combine all ingredients in a pot. Cook at medium heat until cranberries pop. Yummy!
 
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Baked Goods
Christmas aka Wedding Kuchen
Marian G. - Rapid City
 
Ingredients
 
  • 3 eggs
  • 1 1/2 cup cream evenly divided
  • 1/2 cup sugar and 1 cup sugar, divided
  • 1/2 tsp. salt
  • 1/2 cup shortening
  • 2 1/4 cups flour and
  • 1 tsp. flour, divided
  • 2 tsp. baking powder
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 esp. maple flavoring
  • 2 tsp. cinnamon
 
 
Directions
 
  1. Mix: eggs, 3/4 cup cream, 1/2 cup sugar,salt. Add: Crisco, baking powder and 2 1/4 cups flour. Refridgerate dough a couple of hours or overnight.
  2. Dust nine 9" pie plates with flour. Measure 1/3 cup dough into each pie plate. Dust dough with flour and press out dough by hand.
  3. Topping: Mix 3 eggs and 3/4 cream. Add 1 tsp. flour, vanilla and maple flavoring. Pour 1/3 c scoop of topping onto crust.
  4. Mix 1 cup sugar and cinnamon. Sprinkle over top of egg mixture. Bake at 375 degrees for 16 min or until it loosens from the pie tin.
 
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Appetizer
Cowboy Caviar
Chris B. - Deadwood 
 
Ingredients
 
  • 2 cans Mexican or Fiesta Corn
  • 1 can Rotel Tomatoes (drained)
  • 8 oz sour cream
  • 1 cup mayonnaise
  • 1 cup shredded cheese
  • 6 chopped green onion
  • 2 fresh Jalopeno peppers or
  • 2 tablespoons canned
  • Finely chopped lean-sliced black olives (optional-this is the secret ingredient)
 
 
Directions
 
  1. Mix in a medium bowl--for best flavor, refrigerate overnight. Serve with tortilla chips. You'll get addicted!
 

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Side Dish
Those Mashed Potatoes That Are The Bomb
Patty R. - Box Elder
 
Ingredients
 
  • 8-10 Russet Potatoes
  • 1 stick butter
  • 1 8 oz pkg cream cheese
  • 1 can evaporated milk
  • 1-2 tsp garlic powder
  • salt
  • pepper
 
 
Directions
 
  1. Wash and cut potatoes into 1-1.5 inch cubes. Do not peel potatoes. Boil potatoes until tender enough. Test with fork. Drain potatoes and place in xlarge bowl. Use hand held potato masher! : ) Add butter and cream cheese first and allow heat of potatoes to melt them. Add Salt, Pepper and Garlic to taste. Continue mashing potatoes and start adding evaporated milk as needed to get the desired consistency of mashed potatoes. I normally leave mine a bit chunkier to create texture to them. ENJOY!
 
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Side Dish
Gram's Cranberry Salad
Alexa W. - Rapid City
This is one of my Thanksgiving food traditions. "Gram" as we called her (my dad's grandmother Inez) made this yummy side dish. I cannot remember a Thanksgiving when my mom didn't serve it. No matter where I live, or who I am celebrating Thanksgiving with, (the first year Jason and I were dating, we went to 3 different Thanksgiving meals, ugh!) I bring this side dish along. If I can't be home (very rare since I live far away), or be with my family, it takes me back. Especially to see Gram's smiling face in my memory, and all the Thanksgiving's my family.
 
Ingredients
 
  • 1 bag of cranberries, rinsed, check and remove any icky ones and drained
  • 3/4 c. sugar
  • 1 pkg orange jello
  • 6 oz (the big box, or 2 small ones)
  • 1 large can of crushed pineapple, drained well
  • 1 carton of cool whip 9 oz., thawed
 
 
Directions
 
  1. Grind cranberries with sugar in food processor. Allow to set 10 minutes, stir a few times to let sugar dissolve.
  2. In large bowl, add 1 1/2 c. boiling water to jello, stir until dissolved. Add 1 1/2 c. cold water and place in fridge or freezer until syrupy, 15 to 20 minutes.
  3. Remove from freezer and blend in cranberries, pineapple, and cool whip. Chill for 2 hours.
 
YUM! It's the perfect sweet/tart taste to add to a bite of turkey, or on a leftover turkey sandwich.
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Breakfast
Ice Cream Sticky Rolls
Cristen K. - Rapid City
 
Ingredients
 
  • Rhode's Frozen Self-Rising Cinnamon Rolls
  • For the sauce:
  • 1 Cup Vanilla Ice Cream
  • 1 Stick of Butter
  • 1 Cup Brown Sugar
  • 1 1/2 Cups White Sugar
  • 1 Cup Chopped Pecans
  • Splash of Vanilla
 
 
Directions
 
  1. Spray a 9x13 baking dish with cooking spray, sprinkle the pecans into the bottom of the dish and place the frozen cinnamon rolls in the pan.
  2. In a saucepan combine sugars, vanilla, butter, and ice cream heat to boiling and boil for one minute stirring consistently. Pour mixture evenly over the rolls. Cover tightly with plastic wrap sprayed with cooking spray. Let rise in a warm place over night.
  3. In the morning, remove plastic wrap and bake at 350 degrees for 20-25 minutes. After they cool, invert the rolls into another pan the same size or onto a platter, then the sticky part and nuts will be on the top.
 
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Dessert
Caramel Pecan Pumpkin Pie
Kristen L. - Whitewood
Prep 25m - Cook 55m - Ready in 3h 20m
Enjoy every delicious bite!
 
Ingredients
 
  • Cooking spray
  • 2 (15 ounce) cans pumpkin pie mix
  • 1 cup white sugar
  • 2/3 cup evaporated milk (Half & Half works too)
  • 3 eggs
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 (18.25 ounce) box yellow cake mix
  • 1 cup butter, melted
  • 1 1/2 cups coarsely chopped pecans
  • Caramel Sauce:
  • 1 cup butter
  • 2 cups packed brown sugar
  • 1 cup heavy whipping cream Whipped Cream
  • Topping:
  • 2 cups heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 1 1/2 teaspoons vanilla extract
 
 
Directions
 
  1. Preheat oven to 350 degrees F (175 degrees C). Line bottoms and sides of two 9-inch pie pans with parchment paper. Spray with cooking spray.
  2. Combine pumpkin pie mix, white sugar, and evaporated milk in a large bowl. Add eggs, cinnamon, and salt; beat with an electric mixer until batter is smooth. Pour batter into prepared pans. Sprinkle 1/2 yellow cake mix on top of each pie. Drizzle 1/2 cup melted butter over cake mix on each pie. Sprinkle pecans on top; press lightly into butter.
  3. Bake in the preheated oven until golden brown, 50 to 60 minutes. Remove pans from the oven and let pies cool, about 2 hours. Run a knife around the edges of the pans to loosen pies; invert onto serving plates. Peel off parchment paper. Place pies in the refrigerator.
  4. Melt 1 cup butter in a saucepan over low heat. Add brown sugar and 1 cup heavy cream; cook and stir until sugar is dissolved, 3 to 5 minutes. Simmer caramel sauce until smooth, about 3 minutes. Remove from heat. Beat 2 cups heavy cream in a chilled glass or metal bowl with an electric mixer until foamy. Add confectioners' sugar and vanilla gradually, beating until soft peaks form.
  5. Slice chilled pies into wedges. Drizzle caramel sauce over wedges; top with a dollop of whipped cream.
 
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Taco Johns
 
 
Dessert
Fabulous Mint Brownies
Diann A. - Hill City
 
Ingredients
 
    Cake Layer:
  • 1 cup flour
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 4 eggs
  • 1 1/2 cups chocolate syrup
  • Center:
  • 2 cups confectioners sugar
  • 1/2 cup butter, softened
  • 1 TBSP Water
  • 1/2 tsp mint extract
  • 3 drops green food coloring
  • Chocolate Topping:
  • 6 TBSP butter
  • 1 cup semi-sweet chocolate chips
 
 
Directions
 
For the cookies:
  1. For cake layer: Grease 13x9 pan. In large mixing bowl mix all ingredients until smooth. Pour into pan and bake 25-30 minutes. Once cool,mix all center ingredients in a bowl and spread on top of cake layer. Cover and chill.
  2. While chilling melt chocolate and butter together. Pour over cake and cover and chill for at least an hour before serving. Cut into bars and enjoy!!
 
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Main Menu
Double Delicious Potatoes
Ketura V. - Rapid City
 
Ingredients
 
  • Potatoes
  • Cream cheese
  • Sour cream
  • Garlic salt
  • Parsley
  • Chicken bullion
 
 
Directions
 
  1. Boil any type of poatoe (I usually leave the skin on but scrub diligently before cubing), when soft, drain almost all the water out but leave a little (a couple cups). Put in a package of cream cheese, start to mix it with mixer. Add sour cream to make it lighter. Season with garlic salt, parsley(sprinkle for holiday look), and add chicken bullion (1-2 tablespoons depending on size amount of potatoes) continue to mix until creamy. Serve and enjoy!
 

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Candy
Super Easy Fudge
Kathy M. - Rapid City
 
Ingredients
 
  • 1 can of sweetened condensed milk
  • 1 large bag of chocolate chips
  • Pinch of salt
  • 1 tsp vanilla
 
 
Directions
 
  1. Line a 9" square pan with foil. In a microwave safe bowl, combine the sweetened condensed milk and chocolate chips. Microwave on medium setting until chips are melted. I usually start with 5 minutes and continue in 1 minute increments. Add the vanilla and salt. Mix well. Pour mixture into prepared pan. Place in refrigerator to cool and set. In about an hour...if you can wait that long...flip the pan over on a cutting board and cut into pieces! With all the different baking chips available, try experimenting with your favorite combinations!! Just make sure your chips come to 2 cups total.
 
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Dessert
Chocolate Mousse Shortbread Tart
Becky D. - Rapid City
 
Ingredients
 
For Tart Shell:
    • 1/2 Cup Butter
    • 1/2 tsp vanilla
    • 1 cup Flour
    • 1/2 cup powdered sugar
    • 2 TBSP cocoa powder
For Mousse #1:
    • 1 cup bittersweet or semi-sweet chocolate chips
    • 3/4 cup whipped cream
Mousse #2:
  • 3/4 cup milk chocolate chips
  • 1 cup whipped cream
 
 
Directions
 
For Tart:
    1. Preheat oven to 300° butter and flour tart pan (I use a rectangular pan) using an electric hand mixer, mix butter and vanilla once creamy add in powdered sugar, finally add flour and cocoa. Mixture will seem dry but continue mixing until dough forms.
    2. Dust the area you will use for rolling the dough and the rolling pen with powdered sugar. Roll the dough approximately 1/8 in thick. Transfer to tart pan, pressing dough down and to the sides. Place extra dough on a parchment covered sheet pan. Prick the dough, with a fork, in the tart pan and on the sheet pan.
    3. Bake the tart shell for 10-20 minutes depending on thickness of the tart shell. Tart shell is baked when just set. Allow shell, and extra cookies, to cool in the pan for about 10 minutes or until tart shell easily separates from the pan. Let cool completely on a wire rack.
For Mousse:
  1. Melt your chocolate of choice and allowce and allow to cool down. Using an electric or stand mixer whip the whipped cream to stiff peaks. Fold the cooled chocolate into to whipped cream until fully mixed. Put the dark (or semi-sweet) mousse in a piping bag and pipe a layer into the tart shell. Place into the freezer for 10-15 minutes until set.
  2. Make the milk chocolate mousse then pipe it on top of the dark mousse and freeze for 1 hour or more. Break up the extra chocolate cookies you baked into small pieces or crumbs. You will sprinkle these on top of the tart before serving. You can also top the tart with sprinkles, candy cane pieces, chocolate chips etc. Take out of the freezer at least 15 minutes before serving to thaw some then add your topping.
 
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Dessert
Caramel Apple Pie Cookies
Cricket P. - Sturgis
 
Ingredients
 
  • 1 Package Pillsbury refrigerated Pie Crust
  • 1 jar caramel sauce
  • 1 can apple pie filling
  • 1 egg, lightly beaten
  • 3 tablespoons cinnamon sugar
  • 2 tablespoons Gold Medal flour for sprinkling
 
 
Directions
 
  1. Preheat oven to 350 degrees
  2. Sprinkle a little flour on a clean work surface. Roll out the dough just a teensy-weensy bit to slightly increase the surface area. (not too thin)
  3. Spread a thin film of caramel sauce over the crust.
  4. Chop up the apple pie pieces so they're smaller. Spread some of the apple pie mixture over the caramel sauce. Not quite the whole can.
  5. Sprinkle a little flour on your clean work surface and again, you know the routine; just roll the dough out very slightly. Use either a pastry cutter of a knife to cut a bunch of strips about 1/2 inch wide.
  6. Using the strips, make a lattice over the top of the pie.
  7. Get out a round cookie cutter and cut out the caramel apple pie cookies. Using a 3-inch cookie cutter, you should end up with a dozen. Use a think spatula to carefully transfer the cookies over to a non-stick baking sheet.
  8. Brush a little of the egg across the strips on the cookies. Sprinkle with cinnamon sugar. Bake for 20-25 minutes until golden brown
  9. Don't forget to bake up all those luscious leftover scraps too! ENJOY
 
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vegetables
Amazing Brussel Sprouts (with bacon) !
Jennifer M. - Keystone
 
Ingredients
 
  • 1 lb Brussel sprouts (the smaller ones are sweeter - keep the loose leaves as they make excellent krispys)
  • 1/4 bound thick sliced bacon - cooked. Crumbled and drained (keep the drippings)
  • 1 tbsp. butter.
  • 2 tbsp. bacon drippings
  • 1 tbsp. Dijon mustard
  • 1 tbsp. honey
  • Kosher salt
  • Fresh cracked pepper
 
 
Directions
 
  1. Over medium high heat (in a large non-stick pan) melt butter - add bacon drippings. Add brussel sprouts, toss to mix. Add sprinkle of kosher salt. cook and stirl until brown and crisp-tender.
  2. Sitr in mustad and honey until well combined and caramelized (one or two minute.
  3. Season with salt and pepper. Toss in crumbled bacon.
 
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Desserts
Cranberry White Chocolate Nut Pie
Beth R. - Box Elder
 
Ingredients
 
  • 3/4 cup dried cranberries
  • 1/2 cup orange juice
  • 1 Pie crust
  • 1/3 cup butter, melted and cooled
  • 1 1/2 cup sugar
  • 3 eggs
  • 1/8 tsp. salt
  • 1 cup chopped walnuts
  • 3/4 cup all-purpose flour
  • 2 oz. white baking bars, chopped sweetened whipped cream (optional)
 
 
Directions
 
  1. In small bowl combine cranberries and orange juice. Cover and chill for at least 1 hour. Drain and reserve 1 Tbsp of the juice.
  2. Preheat oven to 325 F. Prepare the crust in a 9" pan.
  3. In a medium bowl whisk together butter, sugar, eggs, and salt. Stir in walnuts, flour, and chopped baking bars until just combined. Stir in cranberries and 1 Tbsp reserved juice. Spoon into crust. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Cool on rack.
  4. Top with sweetened whipped cream.
 

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snacks or bread
Chocolate Chip Pumpkin Bread
Shirley S. - Box Elder
 
Ingredients
 
  • 1 C pumpkin puree
  • 1 tsp vanilla
  • 3 eggs
  • 1/4 C sour cream
  • 3/4 C oil
  • 1 2/3 C flour
  • 1 C sugar
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 C choc chips
 
 
Directions
 
  1. Heat oven to 350; grease 2 loaf pans
  2. mix dry ingred together (except choc chips); Combine wet ingred and add to dry; mix until smooth; fold in chips and pour into two pans
  3. Bake 60-75 minutes. Cool at least 20 minutes; Enjoy!!!
 
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side dish 
Sweet Potato Apple Cranberry Casserole
Donna B. - Sturgis
 
Ingredients
 
  • 1 sweet potatoes/yams
  • 2 green apples
  • 1/2 cup fresh cranberries
  • 1/3 cup butter
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 cup apple cider/juice
 
 
Directions
 
  1. Peel yams and cut into chunks Remove core from apples and slice Rinse fresh cranberries.
  2. Place all ingredients in crock pot and cook on medium for 2 hours or until sweet potatoes tender. Yum
 
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Cookies
Candy Cane Cookies
Kari A. - Custer
 
Ingredients
 
  • 1/2 cup lard
  • 1/2 cup butter
  • 1 cup sifted powdered sugar
  • 1 egg 1
  • 1/2 tsp almond extract
  • 1 tsp vanilla extract
  • 2 1/2 cups flour
  • 1 tsp salt
  • 1/2 tsp red food coloring
 
 
Directions
 
  1. Mix well the lard, butter, sugar, egg and extracts. Mix flour and salt and stir in. Divide dough in half. Blend red food coloring into one half. Roll 1 tsp of each color dough on a lightly floured board into a strip about 4 inches long. Place strips side-by-side, press lightly together and twist like a rope. Put on ungreased baking sheet. Curve the top down for handle of the cane.
  2. Bake at 375° for 9 minutes, or until lightly browned. Make complete cookies one at a time. If all the dough of one color is shaped first, the little rolls become too dry to twist.
 
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cookies
Big and Buttery Chocolate Chip
Amy H. - Dickinson
 
Ingredients
 
  • 1 c butter
  • 1 c brown sugar
  • 3/4 c sugar
  • 2 gs 1-1/2 tsp vanilla extract
  • 2-2/3 c flour
  • 1-1/4 tsp baking soda
  • 1 tsp salt
  • 1 package chocolate chip
  • 2 c walnuts
 
 
Directions
 
  1. In large bowl, beat butter and sugar until blended. Beat in eggs and vanilla in a small bowl, whisk flour baking soda, and slat, gradually beat into butter mixture. Stir in chocolate chips and walnuts.
  2. Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4 in. thickness smoothing edges as necessary. Place in an airtight container, separting layers with waxed paper refrigerate, covered, overnight.
  3. To bake, plave dough portions 2 in. apart on parchment lined baking sheet, let stand at room temp 30 minutes before baking,perheat oven to 400.
  4. Bake until edgesare golden brown 10-12 min. cool on pans 2 min remove to wire racks to cool.
 
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Dessert
Chocolate Pie
Sheri B. - Whitewood
 
Ingredients
 
  • 6 Hershey bars, large size
  • Evaporated milk
  • 18 large marshmallows (can use about 4 cups of miniature marshmallows)
  • Oreo crust Recipe
 
 
Directions
 
  1. Put milk, marshmallows and chocolate bars into a pan and stir often until marshmallows are melted. I like to cut my marshmallows in half and break up the candy bars. Dump into an Oreo crust and refrigerate
  2. Form mixture into a roll.
  3. I triple this recipe because our family loves this so much.
 
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Appetizer
Spinach Balls
Chris S. - Rapid City
 
Ingredients
 
  • (6) eggs
  • (2) 10.oz frozen chopped spinach, squeezed dry
  • (2) cups herb stuffing
  • (1) large onion, chopped fine
  • (1) C Parmesean Cheese
  • 3/4 C melted butter
  • (1) tsp poultry seasoning
  • Salt & Pepper to taste
 
 
Directions
 
  1. Mix all ingredients, refrigerate 1 hour, roll into small balls and bake @ 350
 
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Dinner
Chicken n Dumplings
Kela M . - Spearfish
 
Ingredients
 
  • Whole chicken
  • 4 cups flour
  • 3 eggs,
  • 2 tablespoons milk,
  • Salt n pepper
  • Chicken broth
 
 
Directions
 
  1. Cook and debone chicken, add broth to existing broth, in a bowl combine flour, eggs, milk, salt and pepper.
  2. Drop by teaspoon dough into boiling chicken broth.
  3. Eat and enjoy.
 
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Desserts
Molasses Cookies
Jennifer S. - White River
A delicious Christmas Tradition!
 
Ingredients
 
  • 3/4 cup shortening
  • 1 cup sugar
  • 1 egg
  • 2 tsp. soda
  • 2 cups flour
  • 1/2 tsp. cloves
  • 1/2 tsp. ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
 
 
Directions
 
  1. Preheat oven to 350 degrees F.
  2. Cream shortening and sugar together.
  3. Add egg and molasses separately and mix well.
  4. Sift together dry ingredients and add to mixture.
  5. Roll into balls and then roll balls into sugar.
  6. Bake at 350 degrees F. for 8-10 min.
 
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Cakes
Hawaiian Nut Cake
Brenda K. - Prairie City
This is a cake my mom made all the time when i was growing up. She doesn't bake alot anymore, but still one of my favorites. The added option is something one of her friends started doing as my mom gave her one every year.
 
Ingredients
 
  • 2 c. sugar
  • 2 sticks butter, melted
  • 6 eggs
  • 1/2 c. milk
  • 2 c. coconut
  • 2.c. chopped pecans
  • 2- 7 1/2 oz vanilla wafers
 
 
Directions
 
  1. Crush wafers fine, set aside.
  2. Cream sugar and butter well.
  3. Add eggs 1 at a time and stir lightly after each.
  4. Stir in coconut, pecans and vanilla wafer crumbs, stir gently to incorporate together.
  5. Grease and flour a tube pan (angel food cake pan). Pour in cake and bake at 300 degrees for 1 hour and 30 minutes. Cake will brown and crack on top when done.
*Options - you can pour rum over cake and let sit for a day or two and serve.
 
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Christmas Recipe dessert
Pop Corn Cake
Michelle L. - Gillette
This recipe was given to me 30 years ago when I first got married, from one of my deer older ladies who where my customers at the salon I worked at. Enjoy it has been a family tradition every year, and if my fudge didn't set well, I frosted it with fudge.
 
Ingredients
 
  • White popped pop corn 4 quarts
  • 1 1/2 lbs of candy Gum drops(red and green)
  • M & M's
  • 1/2 lbs salted peanuts
  • 1/2 cup butter
  • 1/2 cup oil
  • 1 lbs if marshmallows
 
 
Directions
 
  1. Melt together marshmellows butter and oil. Pour over popcorn/candy mixture stir and mix, or butter hands and mix. Scoop into angel food pan (or loaf pans,cup cake, or leave loose on wax paper.
  2. Once pressed into pan let set in cool area or refrigerator. Put out on serving platter.
  3. I like to use ribbon candy and put around the bottom of cake. This is easier to cut while chilled.
 
I like to use ribbon candy and put around the bottom of cake.
This is easier to cut while chilled.
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Sides
Cranberry Sauce
Cristen R. - Okaton
 
Ingredients
 
  • Zest of 2 oranges
  • 1/2 c. water
  • 1 lb fresh cranberries
  • 3/4 c. sugar
  • 1 t. cinnamon
  • 1/4 t. cloves
 
 
Directions
 
  1. Zest oranges, remove & discard peel, chop fruit & combine w/all other ingredients in a heavy saucepan.
  2. Cover & cook over very low heat for 3-4 hours. Stir occasionally. (the house will smell amazing!) Chill. Serve. Makes 3 cups.
 
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Taco Johns
 
 
Candy
Pom Poms
Nancy P. - Rapid City
 
Ingredients
 
  • 3/4 cup warm mashed potatoes
  • 4 cups powdered sugar (additional if too sticky)
  • 4 cups coconut
  • 12 oz. chocolate chips
  • 1 square bittersweet chocolate
  • 1/2 cake parafin wax
 
 
Directions
 
  1. Mix mashed potatoes, powdered sugar and coconut. Use a cookie scoop to shape balls and put on waxed paper on a cookie sheet. Refrigerate until firm.
  2. Melt chocolate chips, bittersweet chocolate and parafin wax.
  3. Dip coconut balls in chocolate. Enjoy!
 
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cookies
Snickerdoodles
Amy H. - Dickinson
 
Ingredients
 
  • 1/2 c butter
  • 1/2 c shortening
  • 1-1/2 c white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2-3/4 c flour
  • 2 tsp cream of tarter
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp white sugar
  • 2 tsp cinnamon
 
 
Directions
 
  1. Preheat oven to 400.
  2. Cream together butter, shortening, 1-1/2 c sugar, the eggs, and the vanilla. Blend in the flour, cream of tartar, soda and salt, shape dough by rounded spoonfuls into balls.
  3. Mix 2 tbsp sugar and the cinnamon. roll balls of dough in mixture. Place 2 in apart on greased baking sheet.
  4. Bake 8-10 min and remove immediately from baking sheet.
 
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Cookies
Peppermint Meltaways
Amy H. - Dickinson
 
Ingredients
 
    • 1 cup butter, softened
    • 1/2 cup confectioners' sugar
    • 1/2 teaspoon peppermint extract
    • 1-1/4 cups all-purpose flour
    • 1/2 cup cornstarch
FROSTING:
  • 2 tablespoons butter, softened
  • 2 tablespoons 2% milk
  • 1/4 teaspoon peppermint extract
  • 2 to 3 drops red food coloring, optional
  • 1-1/2 cups confectioners' sugar
  • 1/2 cup crushed peppermint candies
 
 
Directions
 
  1. data_liveedit_tagid="000000001A1679A0">1In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle.
  2. Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.
  3. In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.
 
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Sauces
Best Ever Turkey Gravy
Carrie N. - Rapid City
 
Ingredients
 
  • Turkey Drippings
  • Cream of Chicken Soup
  • Corn Starch Salt
  • Pepper
  • Canned Milk
 
 
Directions
 
  1. Strain Turkey Drippings through a colander into a large pot. Heat over medium to high heat until hot. Depending on how much you have for drippings, whisk in 4 - 5 cans of cream of chicken soup. Mix together about 1/2 cup corn starch with 1 cup cold water. Gradually whisk into gravy to thicken.
  2. For creamer gravy, can stir in some canned milk and also increase the amount of corn starch added. Season with salt and pepper to taste.
 

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Dessert
Grandma’s Lebanese Baklava
Kenedi H . - Rapid City
 
Ingredients
 
  • 7/8 lb walnut grounds
  • 1 cup butter
  • 2 teaspoons cinnamon
  • 1 pinch clove to taste
  • 1 lb Fyllo pastry
  • A little Lemon juice
  • 2 cup sugar
  • 1 cup Thyme Honey
  • 2 teaspoon Vanilla
  • 1 1/2 cup water
 
 
Directions
 
  1. Mix the walnuts, cinnamon and clove.
  2. Butter a pan and place 4 buttered sheets of fyllo.
  3. Spread a thin layer of the mix then add 2 more sheets of fyllo.
  4. Repeat until you have 4 sheets left, which you use for the for the top layer.
  5. Cut baklava into squares, all the way to the bottom of the pan.
  6. Top with the remaining butter and bake in medium oven for 45 minutes.
  7. Mix the sugar, honey, vanilla, lemon juice and 1 1/2 cup water in a pot and boil for 5 minutes.
  8. Remove any froth off the top and pour over baklava.
  9. Serve cold.
 
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Bargan Barn Tire Pros Someone's In The Kitchen 1880 Train Vision Source
 
 
Appetizer
Dried Beef Cheeseball
Joni N . - Rapid City
 
Ingredients
 
  • 1 large container of dried beef
  • 16 oz. cream cheese green onions
  • 1 can chopped black olives
  • 1 tsp. Accent (optional)
  • 2 Tbsp Worcestershire sauce
  • 1/2 cup chopped pecans
 
 
Directions
 
  1. Mix softened cream cheese with the chopped beef, chopped olives, chopped green onions (approx 5, just the white parts), accent and Worcestershire sauce and form into one large ball or 2 small balls and roll in chopped pecans until well coated. Keeps for several days in the fridge. It is delicious on Triscuit crackes and is always a hit even with the picky eaters. A nice option among all of the holiday sweets.
 
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Christmas sack cookies
Klutgens
Pastor Terry B. - Faith
 
Ingredients
 
  • 1/2 cup molasses (can use sorghum also)
  • 3/4 cup Lard
  • 1/8 cup milk
  • 1/4 cup brown sugar
  • 1 tablespoon anise seed
  • 1/4 teaspoon baking soda
  • 1 1/4 cup dark corn syrup
  • flour approx 4 cups
 
 
Directions
 
  1. Mix everything together, apply enough flour to make stiff enough to roll into dime size rolls.
  2. Let sit for several days in cool dry place, cut 1/8 inch thick. Bake 300. Light brown, Burns easily
 
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Side Dish
Fresh Cranberry Relish
Elizabeth V. - Spearfish
Love this as it takes about 10 minutes (or less) to prep. I typically make it a day ahead to allow for more time with family & friends. The flavor also gets better with time.
 
Ingredients
 
  • 12oz fresh cranberries (rinsed)
  • 2 pears cored and cut into large chunks (I prefer Bartlett or Bosc)
  • 1 medium navel orange
  • 1/2 cup light brown sugar (more or less to taste. Can substitute white sugar if preferred)
  • 1/4 teaspoon cinnamon (optional) Pinch of allspice (optional)
  • 1/4 cup chopped pecans (best if toasted before adding)
 
 
Directions
 
  1. Save a few berries for garnish if desired. Pulse remaining cranberries in a food processor until coarsely chopped. Transfer the cranberries to a bowl (leave room.for other ingredients).
  2. Pulse pears in food processor until finely chopped. Add the pears to the bowl with the cranberries.
  3. Slice a round from the orange and remove peel from this for garnish later. Zest remaining halves into the bowl with cranberries and pear. Remove remaining peel/pith if desired but not necessary. Add the orange to the food processor and pulse until finely chopped. Add the orange to the bowl with the cranberries and pears.
  4. Add the sugar and desired spices to the bowl and stir to combine. Let sit at room temp for 30 minutes until sugar dissolves. Cover the bowl and refrigerate for at least one hour or up to 3 days.
  5. Stir in pecans just before serving. Garnish with whole cranberries and orange peel twist if desired.
 
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Taco Johns
 
 
Dessert
Sopapilla Cheesecake
Pamela W. - Spearfish 
 
Ingredients
 
  • 2 pkgs. (16oz.) cream cheese
  • 2 pkgs. crescent rolls
  • 1 cup sugar
  • 1 tsp. Vanilla
  • 1/2 cup sugar combined with
  • 1 tsp. Cinnamon
  • 1 stick butter melted
 
 
Directions
 
  1. Spray 13 x 9 pan with nonstick spray. Spread 1 pkg. rolls on bottom of pan to form first layer. Combine cream cheese( softened in microwave), 1 c. Sugar, and vanilla in bowl with mixer. Spread mixture over first layer. Put 2nd pkg. rolls over top to form next layer. Sprinkle sugar/cinnamon mixture over top. Pour butter over all. Bake 350 degrees for 30 minutes.
 
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drink
Tom & Jerry's (batter)
Shelly M. - Hulett
 
Ingredients
 
  • 15 eggs
  • 2 # powder sugar
  • 1 tsp. Cream of Tartar
 
 
Directions
 
  1. Separately, beat egg whites until stiff; beat yolks until very firm. Add yolks to whites. Add cream of tartar. Beat until well mixed. Add powder sugar and beat until creamy.
  2. Scoop a few heaping spoonfuls into mug, pour hot water over it, top with a dash of nutmeg.
  3. Optional: add rum
 
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Side Dishes
Fresh Sweet Potato Salad
Denise E. - Newcastle
 
Ingredients
 
  • 3 large sweet potatoes, peeled and cubed (about 2 lb.)
  • 1 pear cubed
  • 1 apple cubed
  • 1 head shredded lettuce
  • 1 small red onion, thinly sliced into half-moons (less is more here)
  • 2 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. dried cranberries
  • 1/2 c. crumbled feta
  • 1/2 cup candied almonds (roasted and made ahead of time)
  • For the Pumpkin Dressing:
  • 1 cup plain Greek-style yogurt or sub with sour cream or mayonnaise
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons olive oil
  • 1 Tablespoon maple syrup
  • ½ cup sour cream or additional plain Greek-style yogurt
  • 1/3 cup pure pumpkin puree I used the canned version
  • 1 teaspoon minced garlic or about ¼ - ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon cinnamon
 
 
Directions
 
  1. Preheat oven to 400°. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper.
  2. Distribute them evenly on sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl. Mix all items for dressing and mix in a blender or use a stick blender till smooth and creamy.
  3. Toss sweet potatoes with cranberries, lettuce, pear and apple. Top with feta crumble and almonds, add dressing as needed. Serve warm or at room temperature.
 

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salad
Christmas Cranberry Salad
Robin R. - Sturgis
 
Ingredients
 
  • 1 large package miniature marshmallows
  • 1 pint cream, whipped
  • 1 package fresh or frozen cranberries
  • 1/2 cup sugar
  • 1 (20 oz.) can crushed pineapple, drained
 
 
Directions
 
  1. Fold marshmallows into whipped cream and let stand several hours.
  2. Grind cranberries in food processor or blender. Mix with sugar and let stand several hours.
  3. Then mix all together and fold in drained pineapple. Refrigerate overnight.
 
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Desserts
Almond Joy Cake
Lorraine B. - Rapid City
This can also be made without the almonds and you will have a Mounds cake instead! Refrigerate the cake overnight before serving. This cake keeps well in the refrigerator and also freezes very well. It is very rich, so cut the pieces small. You can always take another piece!
 
Ingredients
 
  • 1 box chocolate cake mix with pudding
  • 1 cup evaporated milk
  • 1 cup sugar
  • 24 regular size marshmallows
  • 1 14 oz pkg Angel Flake Coconut
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1 stick butter
  • 1 1/3 cup chocolate chips
  • 1 cup chopped almonds
 
 
Directions
 
  1. Step 1 Mix and bake cake as directed on package in an 11 x 15 cake pan.
  2. Combine evaporated milk, sugar, marshmallows in a large dutch oven size pan. Heat on very low until marshmallows are completely melted. Stir well then add the coconut. Turn off the burner and leave the pan on the burner.
  3. Combine the 1/2 cup sugar, milk, and butter. Bring to a boil, add the chocolate chips and stir until melted, then add nuts. Pour the marshmallow mixture over the cake as soon as the cake is removed from the oven, spread evenly. Then pour over the frosting.
 
I find that if I start the marshmallow mixture immediately after putting the cake in the oven, then as soon as the marshmallows are melted, start the frosting. The timing is about perfect. Be sure the hot marshmallow mixture is put on the cake immediately after removing the cake from the oven, spread and pour the hot frosting on.
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Candy
Peanut Butter Balls
Linda K. - Pierre
 
Ingredients
 
  • 1 cup peanut butter
  • 1 cup powdered sugar
  • 1 1/2 cups Rice Krispies
  • 3 T. melted butter
 
 
Directions
 
  1. Mix, roll in balls, chill and then dip in Almond Bark.
 
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