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Holiday2012

HolidayHolidayHoliday

MEMORABLE ENTERTAINMENT TELEVISIONIt’s time to gather the family together to share in some of our fondest TV holiday memories.Raise your glass to Diane, Sam, Norm, Cliff, Carla and the rest of the Cheers gang for a Thanksgiving that will make you laugh and warm your heart. Join the Clampett clan in Hooterville for a good old fashioned, down-home country Christmas. The holidays come to the 4077th as the M*A*S*H* staff does their best to celebrate Christmas away from home and their loved ones. These, and many more, classic and enduring holiday episodes can be seen throughout the months of November and December right here on MeTV. Network. November and December right here on MeTV. Network.

For the Holiday Schedule go to:www.heartlandscw.com

Vice President/General Manager

TIM INGRAM

“NEW GROUND” PIE

Every year during the holidays I try to make sure that I have a piece of “New Ground” pie in memory of my grandfather. For the majority of you who haven’t heard the term before I’m talking about pumpkin pie.  But Grandpa never called it that. To him it was a pie made from one of the few crops that would grow in a field which had been cleared of its timber, but not yet cleared of the stumps and roots. New Ground they called it. We use the expression “Breaking New Ground” from time to time, but I wonder if some folks even know what that means. From the time he could work a field, he plowed new ground all over Northeast Arkansas, dynamit-ing stumps, and carrying off chunks. Clearing the fields as he went.  Later in life, when he was surrounded by ing stumps, and carrying off chunks. Clearing the fields as he went.  Later in life, when he was surrounded by his family and having that piece of “New Ground” pie at Thanksgiving or Christmas, I believe it served as a reminder of all that he had accomplished and everything  he was thankful for. My grandfather has been gone for almost a decade now. I’d love to sit and talk to him one more time if only to have him repeat the many things he told me that I either didn’t write down or that I wasn’t paying attention to. Too often we let our family histories slip away because we don't take the time to ask questions and listen. As your family gathers during the holidays, ask your grandparents to share their stories over a cup of coffee and maybe a piece of “New the holidays, ask your grandparents to share their stories over a cup of coffee and maybe a piece of “New Ground” pie. It will make a great holiday memory and help preserve their legacy.

Wash pumpkin, remove seeds. Cut pumpkin into pieces small enough to fit into metal colander, place into large enough pot so colander fits into it, fill bottom with 2 inches water, put tight lid on pot and bring to boil. When water is boiling reduce to a hard simmer. Fork test for doneness after 1/2 hour, check water level. Repeat every 15 to 20 minute until done-like boiled potatoes. Drain water. Set aside to cool. When cool, place skin side in palm of hand and remove pulp with spoon, spoon into bowl. Using a hand potato masher, mash well. Measure out 2 cups pumpkin, put into bowl.pumpkin, put into bowl. Add in bowl sugar, salt, spices and eggs. Mix, then carefully add milk and stir. Pour into pie shell, foil edges, and place on foiled, cookie sheet and bake 350° for 50 to 60 minutes.

1 small fresh pumpkin, about 10 inches tall. Needs to yield 2 cups fresh pumpkin per pie 1 can PET milk 3 eggs 3/4 cup sugar 3/4 cup sugar 1 deep dish pie crust

1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon nutmeg, if desired nutmeg, if desired

Apple Pie Floats

Rosemary BrownSugar Nut Mix

Jeff CunninghamHeartlandNewsAnchor

Jeff’s daughter, Holland Rose

Vanilla ice creamApple cider Ginger ale Combine all ingredients in a tall glass and enjoy!

1 16-ounce container pecan halves1 16-ounce container roasted, salted whole almonds

1 14-ounce container cashew halves and pieces2 cups roasted, salted peanuts1 cup butter, melted1/2 cup firmly packed brown sugar1/4 cup minced fresh rosemary3 tablespoons smoked paprika2 tablespoons minced fresh thyme1 tablespoon Worcestershire sauce3 teaspoons kosher salt Preheat oven to 350°. Line 2 rimmed baking sheets with foil. In a large bowl, combine pecans, almonds, cashews, and peanuts.

In a small bowl, combine melted butter, brown sugar, rosemary, paprika, thyme, Worcestershire sauce, and salt. Add to pecan mixture, tossing gently to coat. Spread mixture in a single layer on prepared pans, and bake for 30 minutes, stirring misture halfway through baking.

Remove from oven, and cool completely. Store mixture in airtight containers for up to 2 weeks.

MEMORABLE ENTERTAINMENT TELEVISIONIt’s time to gather the family together to share in some of our fondest TV holiday memories.Raise your glass to Diane, Sam, Norm, Cliff, Carla and the rest of the Cheers gang for a Thanksgiving that will make you laugh and warm your heart. Join the Clampett clan in Hooterville for a good old fashioned, down-home country Christmas. The holidays come to the 4077th as the M*A*S*H* staff does their best to celebrate Christmas away from home and their loved ones. These, and many more, classic and enduring holiday episodes can be seen throughout the months of November and December right here on MeTV. Network. November and December right here on MeTV. Network.

For the Holiday Schedule go to:www.heartlandscw.com

Vice President/General Manager

TIM INGRAM

“NEW GROUND” PIE

Every year during the holidays I try to make sure that I have a piece of “New Ground” pie in memory of my grandfather. For the majority of you who haven’t heard the term before I’m talking about pumpkin pie.  But Grandpa never called it that. To him it was a pie made from one of the few crops that would grow in a field which had been cleared of its timber, but not yet cleared of the stumps and roots. New Ground they called it. We use the expression “Breaking New Ground” from time to time, but I wonder if some folks even know what that means. From the time he could work a field, he plowed new ground all over Northeast Arkansas, dynamit-ing stumps, and carrying off chunks. Clearing the fields as he went.  Later in life, when he was surrounded by ing stumps, and carrying off chunks. Clearing the fields as he went.  Later in life, when he was surrounded by his family and having that piece of “New Ground” pie at Thanksgiving or Christmas, I believe it served as a reminder of all that he had accomplished and everything  he was thankful for. My grandfather has been gone for almost a decade now. I’d love to sit and talk to him one more time if only to have him repeat the many things he told me that I either didn’t write down or that I wasn’t paying attention to. Too often we let our family histories slip away because we don't take the time to ask questions and listen. As your family gathers during the holidays, ask your grandparents to share their stories over a cup of coffee and maybe a piece of “New the holidays, ask your grandparents to share their stories over a cup of coffee and maybe a piece of “New Ground” pie. It will make a great holiday memory and help preserve their legacy.

Wash pumpkin, remove seeds. Cut pumpkin into pieces small enough to fit into metal colander, place into large enough pot so colander fits into it, fill bottom with 2 inches water, put tight lid on pot and bring to boil. When water is boiling reduce to a hard simmer. Fork test for doneness after 1/2 hour, check water level. Repeat every 15 to 20 minute until done-like boiled potatoes. Drain water. Set aside to cool. When cool, place skin side in palm of hand and remove pulp with spoon, spoon into bowl. Using a hand potato masher, mash well. Measure out 2 cups pumpkin, put into bowl.pumpkin, put into bowl. Add in bowl sugar, salt, spices and eggs. Mix, then carefully add milk and stir. Pour into pie shell, foil edges, and place on foiled, cookie sheet and bake 350° for 50 to 60 minutes.

1 small fresh pumpkin, about 10 inches tall. Needs to yield 2 cups fresh pumpkin per pie 1 can PET milk 3 eggs 3/4 cup sugar 3/4 cup sugar 1 deep dish pie crust

1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon nutmeg, if desired nutmeg, if desired

OVER 10 MILLIONSIDES OF RIBS SOLD LARGE PORTIONS

DRIVE THROUGHCONVENIENCE

FRESHNESS • CONVENIENCE • VALUE

Cape • Dexter • Jonesboro • Sikeston

4 • 2012 KFVS Holiday Recipes

Macaroni & Cheese

Tuna-Noodle Casserole

Italian Beef Sandwiches

Pork Roast

Mary-AnnMaloney

HeartlandNewsAnchor

Mary-Ann’s boys being silly at a Texas Rangers game this past summer.

I’m not a huge tuna casserole girl, probably since my mother made it a lot when I was growing up! (Now I can’t send her a copy of this recipe book!!) However, every once in a while it sounds good to me and when it does, I use this recipe.

1 5-ounce package wide egg noodles, uncooked1 10.75-ounce can celery soup, diluted1 6.5-ounce can tuna packed in water, drained and flaked1 cup chopped celery1 cup (four ounces) shredded sharp cheddar cheese1 cup milk1/2 cup mayonnaise1 teaspoon salt1/2 cup slivered almonds, toasted

Cook noodles according to package directions; drain. Combine noodles and the next seven ingredients; spoon into a greased 2-quart casserole. Sprinkle with almonds. Bake, uncovered, at 350° for 30 minutes.

‘This is something I make a lot, since we’re like every other family, always on the run. Since it’s made in the crock-pot, this is a meal that Griffin can eat at 5:00 p.m., Cooper at 6:00 p.m. and Andrew and I after we get back from driving them to their practices!! I usually put it in right before taking the boys to school in the morning and let it cook on low all day.

1 package Louie’s Italian Beef au jus seasoning

(Schnucks and Wal-Mart both carry)3/4 cup hot waterLoaf of bread from Jimmy Johns (they sell day old bread, which is very fresh, for $.49 a loaf)1 3-pound beef roast

Trim as much fat off the meat as you can. Empty seasoning mix into crock-pot, add hot water and stir. Put roast in crock-pot. Add water to cover roast. Put on low and cook 8 to10 hours. Slice the bread into hoagie-style sandwiches. Chop or shred the meat and

put inside the bread. Ladle the au jus into small bowls and serve with the sandwich. Add a vegetable, maybe some chips, and you’re good to go!!! Easy and tasty!

This is a recipe that is taken from a bunch of different recipes. Fire up that crock-pot again! I just tried it a month or so ago and it came out great. Kids loved it. Again, very easy, very fast and very good!

13-pound Boston pork roast

1/2 teaspoon rosemarySalt and pepper to taste1 can diced pineapple (do not drain)1 can whole cranberry sauce1/4 cup brown sugar

Put roast into crock-pot. Cut little slits around the string and into the meat. Rub the rosemary, salt and pepper into the top of the roast. In a bowl combine the pineapple and the cranberry sauce. Pour mixture over the roast. Pat a layer of brown sugar on top of the roast. Cook on low 8 to 10 hours. Serve with rice and a vegetable.

Macaroni and cheese is one of my favorite dishes. My husband, Andrew, loves this recipe too. My boys, however, would prefer the box stuff. When I make this and start serving it they ask, “Is this homemade?” I proudly say, “Yes it is” to which they reply, “No thank-you.” They may not have good tastebuds but at least they have good manners!! Enjoy!

1/2 cup butter or maragarine (butter makes it better)1/2 cup all-purpose flour1/2 teaspoon salt2 cups half and half2 cups milk

2 10-ounce bags of sharp Cheddar cheese, shredded1 10-ounce block of extra-sharp Cheddar cheese, shredded1 16-ounce package of elbow macaroni, cooked

Melt butter in a large skillet over medium-high heat. Gradually whisk in flour until smooth; cook, whisking constantly for two minutes. Stir in salt. Gradually whisk in half and half and milk; cook, whisking constantly, 8 to 10 minutes or until thickened. Stir in half of the sharp Cheddar cheese. Stir in extra-sharp Cheddar cheese until smooth. Remove from heat. Combine macaroni and cheese mixture, and pour into a lightly greased 9-inch x 13-inch baking dish. Sprinkle with remaining sharp Cheddar cheese. Bake, uncovered, at 350° for 20 minutes (add 15 minutes if you like a crusty top). even if you’re not a

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6 • 2012 KFVS Holiday Recipes

Haymarket MinnesotaWild Rice Bisque

Classic Rum Cake

Onion-Apple GlazedPork Tenderloin

Cranberry AlmondRice Pilaf

Jim BurnsHeartlandNewsAnchor

Jim’s daughters & their husbands, Adam and Michaelyn Ross, Jessica and Pat Krueger

Each time our supper club meets we enjoy great food, fun and fellowship. These first two recipes are from our friend Gary, who always wows us with his kitchen/grilling/smoking expertise (and his wife/sous-chef, Sherry is no slacker, either!)

1/2 cup raw wild rice1 1/2 sticks (3/4 cup) butter, divided 1 cup all-purpose flour1/2 medium onion, diced 2 ribs celery, diced 6 ounces fresh mushrooms, sliced 1/4 teaspoon dried thyme leaves Salt and ground white pepper to taste1 1/2 teaspoon chicken base (concentrated bouillon)1/2 cup white wine, divided 10 cups chicken stock1 cup heavy whipping cream Cook rice according to package directions; drain and set aside. In a heavy saucepan, melt 1/2 cup plus 2 tablespoons butter; whisk in flour to make a thin roux. Cook over medium heat 3 to 4 minutes, whisking constantly. Do not let brown. Remove from heat and set aside. Melt remaining 2 tablespoons butter in a heavy saucepan; add onion, celery, mushrooms, thyme, 1/4 teaspoon salt and 1/8 teaspoon white pepper. Cook stirring occasionally, until vegetables are

translucent, about 8 minutes. Add chicken base, cook 1 minute. Let cool slightly, then add 1/4 cup wine. Puree vegetables in small batches in a food processor; set aside. In a very large, heavy soup pot, bring chicken stock

to a simmer. Stir in roux; cook, stirring frequently until soup thickens. Let simmer 20 minutes. Stir in pureed vegetables and additional salt and pepper to taste. Simmer 30 minutes, stirring often to prevent scorching. Add remaining 1/4 cup wine, cooked rice and cream; bring to a simmer. Taste; adjust seasonings. Yield: 6 (2 cup) servings

Cake: 1 cup chopped pecans 1 3.25-ounce package instant vanilla pudding 1/2 cup cold water 1/2 cup dark rum (80 proof)1 box yellow cake mix 4 large eggs, lightly beaten 1/2 cup vegetable oil Glaze: 1 stick of unsalted butter 1/4 cup water 1 cup sugar 1/2 cup dark rum (80 proof) Cake: Preheat oven to 325°. Grease and flour a l0-inch tube pan or 12-cup Bundt pan. Sprinkle nuts over the bottom of the pan. In a large mixing bowl, mix remaining ingredients together, then pour over the nuts. Bake for 1 hour, or until a cake tester inserted near the center comes out clean and cake pulls away from the sides of the pan. Let cool 10 minutes before turning it out onto a rack to cool completely. Glaze: While the cake is cooling, melt the butter in a small saucepan. Stir in water and sugar. Boil for 5

minutes, stirring constantly. Remove from the heat and stir in rum. When the cake has cooled, prick the top all over with the tines of a fork. Drizzle the glaze over the top and sides of the cake.

1 1/2-2 pounds boneless pork tenderloin Freshly ground black pepper2 tablespoons extra virgin olive oil, divided1 envelope Lipton Dry Onion Soup Mix 3/4-1 cup apple juice, divided2 tablespoons firmly packed brown sugar 1/4 cup dry red wine or water 1 tablespoon all-purpose flour

Preheat oven to 425°. In a small roasting pan arrange pork and season with pepper and 1 tablespoon olive oil. Roast uncovered for 10 minutes. In a small bowl combine the remaining olive oil, soup mix, 1/2 cup apple juice and sugar. Pour over pork and continue roasting 10 to 20 minutes or until thoroughly cooked, basting occasionally with 1/4 to 1/2 cup apple juice. Remove pork to a platter and cover with aluminum foil. Place roasting pan over medium high heat and bring pan juices to a boil, scraping up any brown bits from the bottom of the pan. Stir in wine or water and flour. Bring back to a boil, stirring

constantly for 1 minute or until thickened. Serve as a gravy over thinly sliced pork. Yield: 4-6 servings.

1 cup basmati rice1 cup orzo pasta 2 3/4 cup chicken broth1/3 cup dried cranberries3 tablespoons butter 1/2 teaspoon cinnamon1/4 teaspoon ground cumin 1/4 teaspoon black pepper 1 medium onion, chopped 1/3 cup sliced almonds 1/2 grated carrots Salt and pepper to taste2 green onions, finely chopped In a medium saucepan over high heat, combine the rice, orzo and broth. Bring to a boil, cover and reduce heat to simmer; cook for 10 minutes. Once the rice has cooked, stir in the cranberries, then cover and set aside for 5 minutes, stirring occasionally. While the rice/cranberry mixture sits prepare the rest of the pilaf. In a large skillet over medium heat melt the butter. Add cinnamon, cumin and pepper, then cook for 30 seconds. Add the onion and saute until it begins to soften, about 4 minutes. Add the almonds and carrots, then cook for another 2 minutes. Add the rice/cranberry mixture and toss well. Season with salt and pepper, then mix in the green onions. Serve immediately. Yield: 6-8 servings.

Cooking with Raina!

Ingredients: • 1 commercially prepared angel food cake, cut

into 1 inch cubes• 1 package (5.1 ounce) instant sugar free

vanilla pudding prepared with skim milk• 1 – 30 ounce can of pumpkin pie filling• ½ cup brown sugar- may use a lower calorie

version if desired• ½ teaspoon cinnamon• 1 – 8 ounce fat free whipped topping, thawed• 1 dark chocolate candy bar (70% cocoa or

greater)

Directions:• Cut angel food cake into

1 inch cubes, set aside• Prepare vanilla pudding according to package

directions and set aside• Combine vanilla pudding, pumpkin pie filling,

brown sugar and cinnamon• Place candy bar in a plastic freezer bag and

break into small pieces with meat mallet or rolling pin or grate.

• In trifle bowl or equivalent layer angel food cake, pumpkin pie mixture, cool whip, candy bar crumbs then repeat.

Serves: 10Nutrition Information: Calories: 289, Fat: .5 grams, Protein: 3.1 grams, Carbohydrate: 65 grams, Fiber: 7.5 grams, Sodium: 300mg.

Pumpkin and Angel Food Cake Trifle

For more information about Healthy Cooking Classes or Starting Point, a medically supervised health and weight management program, call

Raina Childers, MS, RD, LD HealthPoint Nutritional Services Coordinator

573-986-4440

Cooking with Raina!

Ingredients: • 1 commercially prepared angel food cake, cut

into 1 inch cubes• 1 package (5.1 ounce) instant sugar free

vanilla pudding prepared with skim milk• 1 – 30 ounce can of pumpkin pie filling• ½ cup brown sugar- may use a lower calorie

version if desired• ½ teaspoon cinnamon• 1 – 8 ounce fat free whipped topping, thawed• 1 dark chocolate candy bar (70% cocoa or

greater)

Directions:• Cut angel food cake into

1 inch cubes, set aside• Prepare vanilla pudding according to package

directions and set aside• Combine vanilla pudding, pumpkin pie filling,

brown sugar and cinnamon• Place candy bar in a plastic freezer bag and

break into small pieces with meat mallet or rolling pin or grate.

• In trifle bowl or equivalent layer angel food cake, pumpkin pie mixture, cool whip, candy bar crumbs then repeat.

Serves: 10Nutrition Information: Calories: 289, Fat: .5 grams, Protein: 3.1 grams, Carbohydrate: 65 grams, Fiber: 7.5 grams, Sodium: 300mg.

Pumpkin and Angel Food Cake Trifle

For more information about Healthy Cooking Classes or Starting Point, a medically supervised health and weight management program, call

Raina Childers, MS, RD, LD HealthPoint Nutritional Services Coordinator

573-986-4440

8 • 2012 KFVS Holiday Recipes

Sweeney’s Mashed Potatoes

Caramel MonkeyBread

BBQ Biscuit Cups

Festive Bing Cherry Jello

Jack O LanternDelight

Kathy Sweeney

Shirlene Hecht

HeartlandNewsAnchor

Directorof ClientServices

Top:Kathy’s step kids, Taylor and Travis Meadows. Bottom: Kathy’s daughter Maddie, the new Cardinals fan, with her boyfriend Sam Rhodes

I don’t measure my ingredients, so my apologies beforehand at my estimates on measures, but these are awesome when you prepare them to taste! Clearly not a healthy recipe, but we all splurge at the holidays, right?

5 pounds potatoes2 sticks real butter1 8-ounce container sour cream1 cup grated Parmesan cheeseGarlic SaltHalf and half (in place of milk)

After boiling, draining, and mashing potatoes, add the butter, sour cream and Parmesan cheese. Mix with hand blender. Add garlic salt to taste. Mix. Then add Half and

half slowly until you get the consistency you want.

From my friend, Tracy--a holiday dessert that looks as good as it tastes !

1 small package cherry jello1 15-ounce can dark, sweet pitted cherries, drained1 8-ounce package cream cheese, cubedPecans

Follow package directions to make jello. Gently mix in cherries and cream cheese. Add enough halved pecans

to cover top. Refrigerate until set.

And from my friend, Sandy, a pumpkin treat

1 1/2 cup flour1 cup brown sugar1 stick margarine1/2 cup chopped nuts1 1/2 cup milk1 3-ounce packages vanilla instant pudding2 cups pumpkin½ teaspoon salt1 large carton Cool Whip

Mix flour, sugar, margarine and nuts by hand by hand and pat into a 9-inch x 13-inch pan. Bake at 375° for 12 to 15 minutes. While still warm, crumble. Reserve 1 cup crumbs for topping. While crust is baking, mix pudding and milk. Add pumpkin and salt, fold in Cool Whip, reserving 1 1/2 cup for topping. Pour over crumb mixture. Top with remaining cool whip

and sprinkle with reserved crumbs. Chill.

1/3 cup butter or margarine, melted 1/3 cup packed brown sugar 3 tablespoons granulated sugar 1 10.2-ounce can (5-count) Pillsbury® Grands!® refrigerated biscuits

In bowl, mix butter and brown sugar; spoon 2 teaspoons mixture into each of 10 greased regular-size muffin cups. Cut each biscuit into 8 pieces. Place biscuit pieces and granulated sugar in bowl; toss to coat. Place 4 pieces dough in each muffin cup. Bake at 350° 18 to 21 minutes or until golden brown. Cool 1 minute; turn upside down. Serve warm.

I also look for simple recipes. Here are 2 that work with Grands biscuits to make things easier.

1 pound ground beef1 small onion, chopped3/4 cup barbecue sauce2 tablespoons packed brown sugar1 16.3-ounce can Grands!® Flaky Layers refrigerated buttermilk biscuits3/4 cup shredded cheddar cheese Brown beef and onion; drain. Stir in barbecue sauce and brown sugar; cook 1 minute. Roll oeach biscuit to 5 1/2-inch round. Place 1 biscuit in each of 8 greased reg-ular-size muffin cups. Firmly press in bottom and up sides, forming a 1/4-inch rim. Fill with beef mix-ture; sprinkle with cheese. Bake at 350° 20 to 25 minutes or until golden brown. Cool 1 minute, remove from pan. 2012 KFVS Holiday Recipes • 9

Lasagna

Chicken Tortilla Soup

Easy Apple Crisp with Oatmeal Streusel

Colleen GlastetterPromotionProducer

Colleen with her husband, Jeremy

8 ounces ground beef round8 ounces Italian sausage links, removed from casings and crumbled1/2 teaspoon kosher salt6 cups marinara sauce8 ounces ricotta cheese8 ounces cream cheese at room temperature1 cup grated Parmesan cheese1 package “no-boil” lasagna noodles1 cup lightly packed fresh basil leaves, torn into small pieces2 cups shredded mozzarella cheese

Preheat the oven to 375°. Lightly spray a 9-inch x 13-inch baking dish with vegetable-oil cooking spray. Combine the ground beef and sausage in a large saute pan over medium-high heat. Season with salt. Cook until meat it lightly browned, 8 to 10 minutes. Using a slotted spoon, transfer the meat to

a medium bowl. Add the marinara sauce to the meat and stir to combine. Set aside. Mix the ricotta cheese, cream cheese and Parmesan cheese in a plastic bag. Set aside. Arrange a single layer of uncooked

lasagna noodles (3 sheets) at the base.Cover the noodles with the meat sauce. Add some of the cheese mixture by “piping” evenly over the meat sauce, then

scatter a few the torn basil leaves on top. Top with a layer of lasagna noodles. Repeat in layers until you fill the dish. Pile on the mozzarella cheese. Then, cover with aluminum foil and bake for 30 minutes. Uncover and bake until the cheese is bubbly and golden brown, 10 to 15 minutes. Let stand for 10 minutes before serving. Cover with aluminum foil and bake for 30 minutes. Uncover and bake until the cheese is bubbly and golden brown, 10 to 15 minutes. Let stand for 10 minutes before serving.

1 32-ounce box chicken broth2 cans diced tomatoes1 can diced tomatoes with green chilis1 6-ounce tomato paste2 cups frozen corn2 cups cooked chicken1 teaspoon garlic powder1/2 teaspoon cumin1/8 teaspoon chili powder

10 corn tortillasCheddar cheese

Mix all the ingredients in a large pot or slow cooker. Bring it to a boil, then turn it down to simmer while you fix the tortilla strips. Or cook on high in the slow cooker for 4 to 5 hours. For the tortilla strips, cut a stack of 10 tortillas in half. Then slice them into 1/4 -inch slices. Fry in hot oil in a skillet and drain on paper towels. Serve the soup with the tortilla strips and shredded cheese.

2 1/2 pounds medium Granny Smith and Golden Delicious apples (about 5 or 6), peeled, cored, and sliced 1/4-inch thick2 to 3 tablespoons granulated sugar3/4 teaspoon ground cinnamon

1/4 teaspoon fine salt, divided1/2 cup packed light brown sugar1/2 cup uncooked rolled oats1/3 cup all-purpose flour4 tablespoons cold unsalted butter (1/2 stick), cut into small pieces, plus more for coating the dish

Heat the oven to 350°. Lightly coat an 8-inch x 8-inch baking dish with butter. Combine the apples, granulated sugar, cinnamon, and 1/8 teaspoon

of the salt in a large bowl and toss to coat. Place the apple mixture in the prepared baking dish and set aside. Using the same bowl as for mixing the apples, mix together the brown sugar, oats, flour,

and remaining 1/8 teaspoon salt until evenly combined. With your fingertips, blend in the butter pieces until small clumps form and the butter is well incorporated, about 2 minutes. Sprinkle the topping evenly over the apples and bake until the streusel is crispy and the apples are tender, about 50 to 60 minutes. Let cool on a rack at least 30 minutes before serving.

2012 KFVS Holiday Recipes • 9

Lasagna

Chicken Tortilla Soup

Easy Apple Crisp with Oatmeal Streusel

Colleen GlastetterPromotionProducer

Colleen with her husband, Jeremy

8 ounces ground beef round8 ounces Italian sausage links, removed from casings and crumbled1/2 teaspoon kosher salt6 cups marinara sauce8 ounces ricotta cheese8 ounces cream cheese at room temperature1 cup grated Parmesan cheese1 package “no-boil” lasagna noodles1 cup lightly packed fresh basil leaves, torn into small pieces2 cups shredded mozzarella cheese

Preheat the oven to 375°. Lightly spray a 9-inch x 13-inch baking dish with vegetable-oil cooking spray. Combine the ground beef and sausage in a large saute pan over medium-high heat. Season with salt. Cook until meat it lightly browned, 8 to 10 minutes. Using a slotted spoon, transfer the meat to

a medium bowl. Add the marinara sauce to the meat and stir to combine. Set aside. Mix the ricotta cheese, cream cheese and Parmesan cheese in a plastic bag. Set aside. Arrange a single layer of uncooked

lasagna noodles (3 sheets) at the base.Cover the noodles with the meat sauce. Add some of the cheese mixture by “piping” evenly over the meat sauce, then

scatter a few the torn basil leaves on top. Top with a layer of lasagna noodles. Repeat in layers until you fill the dish. Pile on the mozzarella cheese. Then, cover with aluminum foil and bake for 30 minutes. Uncover and bake until the cheese is bubbly and golden brown, 10 to 15 minutes. Let stand for 10 minutes before serving. Cover with aluminum foil and bake for 30 minutes. Uncover and bake until the cheese is bubbly and golden brown, 10 to 15 minutes. Let stand for 10 minutes before serving.

1 32-ounce box chicken broth2 cans diced tomatoes1 can diced tomatoes with green chilis1 6-ounce tomato paste2 cups frozen corn2 cups cooked chicken1 teaspoon garlic powder1/2 teaspoon cumin1/8 teaspoon chili powder

10 corn tortillasCheddar cheese

Mix all the ingredients in a large pot or slow cooker. Bring it to a boil, then turn it down to simmer while you fix the tortilla strips. Or cook on high in the slow cooker for 4 to 5 hours. For the tortilla strips, cut a stack of 10 tortillas in half. Then slice them into 1/4 -inch slices. Fry in hot oil in a skillet and drain on paper towels. Serve the soup with the tortilla strips and shredded cheese.

2 1/2 pounds medium Granny Smith and Golden Delicious apples (about 5 or 6), peeled, cored, and sliced 1/4-inch thick2 to 3 tablespoons granulated sugar3/4 teaspoon ground cinnamon

1/4 teaspoon fine salt, divided1/2 cup packed light brown sugar1/2 cup uncooked rolled oats1/3 cup all-purpose flour4 tablespoons cold unsalted butter (1/2 stick), cut into small pieces, plus more for coating the dish

Heat the oven to 350°. Lightly coat an 8-inch x 8-inch baking dish with butter. Combine the apples, granulated sugar, cinnamon, and 1/8 teaspoon

of the salt in a large bowl and toss to coat. Place the apple mixture in the prepared baking dish and set aside. Using the same bowl as for mixing the apples, mix together the brown sugar, oats, flour,

and remaining 1/8 teaspoon salt until evenly combined. With your fingertips, blend in the butter pieces until small clumps form and the butter is well incorporated, about 2 minutes. Sprinkle the topping evenly over the apples and bake until the streusel is crispy and the apples are tender, about 50 to 60 minutes. Let cool on a rack at least 30 minutes before serving.

10 • 2012 KFVS Holiday Recipes

Green BeanBundles

Ho HoCake

LobsterThermidor

Grape Salad

Todd Richards

Rebecca Smoot

HeartlandSports

AccountExecutive

Rebecca with her husband, Jordan anddoggies: Star, Charlie and Abby

2 cans whole green beans1/3 cup brown sugar1 stick butter1/4 to 1/2 teaspoon garlic powderBacon slices

Cut bacon slices in half, arrange 6 to 8 green beans in center of bacon strips. Roll bacon around beans and place face down in baking dish. Repeat until you’ve used all the green beans. Melt butter in microwave and blend in sugar and garlic powder, when dissolved pour over green bean bundles. Bake at 375° for 30 minutes or so.

1 8-ounce carton sour cream 1 8-ounce package cream cheese1 cup sugar1 teaspoon vanilla2 big bunches seedless grapes1/4 cup brown sugar1 cup chopped pecans

Mix sour cream, cream cheese, sugar and vanilla together. Pour over grapes, sprinkle brown sugar and nuts on top. Optional: You can use all green grapes or you can add some red to make it a more colorful dish.

1 box dark chocolate or devil’s food cake mix2/3 cup Crisco1 cup sugar2/3 cup Milnot canned milk1 stick margarine1 1/2 teaspoon vanilla

Mix according to box directions. Bake in 2 pans. Cool layers before using. Beat Crisco, sugar, canned milk, margarine and vanilla together for 15 minutes on high speed. Spread between layers of cooled cake and frost.

Frosting:4 cups powdered sugar, divided1 stick margarine1/2 cup cocoa7 tablespoons milk1 teaspoon vanilla

Mix one cup powdered sugar, margarine, cocoa and milk. Beat until smooth. Heat just to boiling. Remove from heat and add three cups powdered sugar and vanilla. Beat with mixer until smooth. Working fast, spread over top and sides of cake.

1 whole lobster, about 2 to 2 1/2 pounds2 lemons, halved1 onion, quartered1 bouquet garni1/4 cup butter1/4 cup flour2 tablespoons minced shallots1/4 cup white wine2 cups milkSalt and pepper1 tablespoon Dijon mustard1 tablespoon finely chopped fresh tarragon1/2 cup plus 1 tablespoon grated Parmesan cheese, divided6 ounces bacon1 cup julienned onions1/2 pound string beans1 teaspoon chopped garlic2 teaspoons finely chopped parsley

Preheat the oven to 375°. Bring a pot of salted water containing the lemons, quartered onion and bouquet garni to a boil. Add the lobster to the boiling water and cook for 8 to 12

minutes. Remove the lobster from the water and place in a bowl of ice water. This will stop the cooking process of the lobster. In a sauce pan, melt the butter. Stir in the flour and cook for 2 to 3 minutes for a blond roux. Add the shallots and cook for 30 seconds. Stir in the wine and milk. Bring the liquid up to a boil and reduce to a simmer. Cook for about 3 to 4 minutes or until the sauce coats

the back of a spoon. This

sauce will be thicker than a normal Bechamel because it will be used as a filling. Season the sauce with salt and pepper. Remove the sauce from the stove and stir in the mustard and tarragon. Remove the lobster from the water and split the lobster in half. Remove the tail meat from the shells and with the back of a knife, gently crack the claws. Dice the tail meat and fold in the Bechamel sauce. Stir in 1/2 cup of the cheese and reseason if necessary. Divide the mixture

and spoon into the two lobster tail shells. Sprinkle the remaining cheese on top of the lobster. Place the filled lobster on a baking sheet and place in the oven. Bake for about 8 to 10 minutes or until the top is golden brown. In a hot saute pan, add the bacon and render until crispy, about 8 to 10 minutes. Add the onions and saute for 2 minutes. Add the beans and continue to saute for 2 to 3 minutes. Season with salt and pepper. Stir in the garlic. Remove the beans from the heat. To assemble, divide the bean mixture between two plates. Lay the lobster halves on top of the beans. Garnish with parsley.

Softening • Filtration • Reverse Osmosis • Disinfection • Bottled Water

Improving water since 1952

2021 ThemisCape Girardeau

1-800-242-6330573-334-2672www.schaeferwater.com

Ultimate Muscle Protein Pancakes

Texas-Style Low Carb Chili

Whole Wheat & Honey Pizza Dough

Crock-pot MexicanChicken

Holly BrantleyHeartlandNewsReporter

I really enjoy eating healthy, and these recipes from the crew at Anytime Fitness are perfect. They follow the ‘clean’ eating plan ... Savory and good for you too! These are from my personal trainer and dear friend, Terrance Sterling.

1 scoop cookies n cream ultimate muscle protein 2 egg whites1 tablespoon flax seed1/3 cup unsweetened almond milk (more or less for pancake consistency) Cook on griddle like you would a normal pancake. Makes 2 pancakes.

This chili reminds me of real home-made Texas chili and is definately a delicious treat for a low carb diet! I love it! I hope you do too! Enjoy!!

2 cloves garlic, minced1 cup fresh onion, chopped3 tablespoon olive oil2 pounds lean beef, chopped small (Not ground beef!!)2 cups tomatoes, undrained (fresh or one 14 oz can)1 14-ounce can beef broth2 teaspoon salt2 teaspoon black pepper2 bay leaves1 teaspoon oregano1/4 teaspoon crushed whole cumin2 1/2 tablespoons chili powder

In a pan, cook the garlic, chopped onions, olive oil and beef together over medium heat for about 10 to 15 minutes or until all the red in the beef has turned brown.

Next turn down the heat to low, and add tomatoes, beef stock and stir in all the seasonings. Cover with lid, and simmer for about 1 1/2 hours or until the beef is very tender. Remove the two bay leaves. Serve and Enjoy! Makes 9 servings at only 5 carbs per serving.

I think this recipe is awesome! The last step, precooking the dough, is key. Precook to your desired doness before adding your favorite toppings.

1 .25-ounce package active dry yeast1 cup warm water2 cups whole wheat flour1/4 cup milled flax seed1 teaspoon salt1 tablespoon honey

Preheat oven to 350°. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In

a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes. Roll dough on a floured pizza pan and poke a few holes in it with a fork. Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved. Add favorite toppings and return to oven long enough for toppings to warm through.

4 boneless, skinless chicken breasts1 cup black beans1 cup corn kernels1 small jar salsa1 tablespoon cumin1 tablespoon chili powder2 cups cooked brown rice

Add chicken breast, beans, corn, salsa, cumin and chili powder to crock-pot. Mix and cook on low 8 to 10 hours. Serve with cooked brown rice.

Softening • Filtration • Reverse Osmosis • Disinfection • Bottled Water

Improving water since 1952

2021 ThemisCape Girardeau

1-800-242-6330573-334-2672www.schaeferwater.com

Ultimate Muscle Protein Pancakes

Texas-Style Low Carb Chili

Whole Wheat & Honey Pizza Dough

Crock-pot MexicanChicken

Holly BrantleyHeartlandNewsReporter

I really enjoy eating healthy, and these recipes from the crew at Anytime Fitness are perfect. They follow the ‘clean’ eating plan ... Savory and good for you too! These are from my personal trainer and dear friend, Terrance Sterling.

1 scoop cookies n cream ultimate muscle protein 2 egg whites1 tablespoon flax seed1/3 cup unsweetened almond milk (more or less for pancake consistency) Cook on griddle like you would a normal pancake. Makes 2 pancakes.

This chili reminds me of real home-made Texas chili and is definately a delicious treat for a low carb diet! I love it! I hope you do too! Enjoy!!

2 cloves garlic, minced1 cup fresh onion, chopped3 tablespoon olive oil2 pounds lean beef, chopped small (Not ground beef!!)2 cups tomatoes, undrained (fresh or one 14 oz can)1 14-ounce can beef broth2 teaspoon salt2 teaspoon black pepper2 bay leaves1 teaspoon oregano1/4 teaspoon crushed whole cumin2 1/2 tablespoons chili powder

In a pan, cook the garlic, chopped onions, olive oil and beef together over medium heat for about 10 to 15 minutes or until all the red in the beef has turned brown.

Next turn down the heat to low, and add tomatoes, beef stock and stir in all the seasonings. Cover with lid, and simmer for about 1 1/2 hours or until the beef is very tender. Remove the two bay leaves. Serve and Enjoy! Makes 9 servings at only 5 carbs per serving.

I think this recipe is awesome! The last step, precooking the dough, is key. Precook to your desired doness before adding your favorite toppings.

1 .25-ounce package active dry yeast1 cup warm water2 cups whole wheat flour1/4 cup milled flax seed1 teaspoon salt1 tablespoon honey

Preheat oven to 350°. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In

a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes. Roll dough on a floured pizza pan and poke a few holes in it with a fork. Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved. Add favorite toppings and return to oven long enough for toppings to warm through.

4 boneless, skinless chicken breasts1 cup black beans1 cup corn kernels1 small jar salsa1 tablespoon cumin1 tablespoon chili powder2 cups cooked brown rice

Add chicken breast, beans, corn, salsa, cumin and chili powder to crock-pot. Mix and cook on low 8 to 10 hours. Serve with cooked brown rice.

12 • 2012 KFVS Holiday Recipes

Sharyn Strack’sApple Rings

Brooke Clubbs’ Aunt Dodie’s Italian Chicken

Nicole Dooley’s Zero Net Carb Pancakes

Cinnamon RollCasserole

Crystal BrittHeartlandNewsAnchor

Crystal’s girls, Sydney, 7 & Makenzie, 2

Since my church is basically home away from home, I thought I would share this year some recipes from a few fabulous ladies at Crossroads in Jackson.Merry Christmas! Enjoy!

2 folded ready made pie crusts.1 stick margarine, melted1 1/2 cups brown sugar3 cups grated applesCinnamon2 cups water

Place two folded pie crusts on waxed paper end to end and roll them out after they have warmed to room temp. Preheat oven to 350°. Smear one stick melted margarine over the crusts. Sprinkle brown sugar evenly over the margarine. Put over the sugar. Sprinkle liberally with cinnamon. Carefully roll up crust and cut like cinnamon rolls about an inch wide. Place in an 11-inch x 13-inch pan and pour 2 cups of water over all the rolls. Bake for 1 hour until the crust starts to brown on top. Serve with a dollup of whipped cream or a large spoon of ice cream!!

1 bag frozen chicken breasts1 packet dry Italian dressing mix1 jar pepperoncini’s or banana pepper rings if you like it less spicy

Italian sandwich rolls

Place the chicken in a crock-pot. Top with the dry dressing mix. Pour the peppers and juice on

top. Fill the jar with water and pour that into the crock-pot too. Cover and cook on low for 8 hours. Shred chicken with a fork and use a slotted spoon to place it on rolls and serve as sandwiches. For a Christmas morning indulgence without the guilt or can be used for a tasty dessert when layered with fruit and whipped cream, try this recipe. (Tastes like miniature fried cheesecakes)

4 eggs 4 ounces cream cheese, softened1/4 teaspoon vanilla 1/4 teaspoon cinnamon

Preheat non-stick griddle to 325°. Put eggs and cream cheese in blender. Puree on low until a smooth/creamy texture is obtained. Add vanilla and cinnamon, then puree again for 5 to 10 seconds to blend ingredients. Let batter rest for 2 minutes. Pour 1/3 cup of mixture onto hot griddle, just as you would “normal” pancake mixture. Flip pancakes over when top edges look dry.This makes 10 to 12 average size pancakes. Top with fresh fruit, or sugar free syrup for a high-protein, no-carb breakfast to keep you going all Christmas morning.

I’m always looking for fun new ideas for sweet recipes on Thanksgiving or Christmas morning. I found this one on Pinterest, and hope to try it this season!

2 tablespoons of melted butter or baking spray2 12.4-ounce cans Pillsbury® refrigerated cinnamon rolls with icing4 eggs1/2 cup heavy whipping cream2 teaspoons ground cinnamon2 teaspoons vanilla1 cup chopped pecans1/4 cup maple syrup

Garnish:Icing from cinnamon rollsMaple syrup (if desired)

Heat oven to 375°. Pour melted butter into 9-inch x 13-inch glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish. In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1/4 cup syrup. Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Microwave icing on Medium 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over top. If desired, spoon syrup over individual servings.

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14 • 2012 KFVS Holiday Recipes

XMAS French Toast

Jalapeño Popper Dip

SnickersDip

Artichoke Fondue

Holiday Bread Pudding

Raisin Applesauce Cookies

Christy Millweard

Alycia Dobrinick

HeartlandNewsReporter

HeartlandNewsProducer

Christy & her mom

Alycia at her bridal shower with her sisters.

4 eggs2/3 cup orange juice1/3 cup milk1/4 cup sugar1/4 teaspoon nutmeg1/2 teaspoon vanilla1 loaf day-old Italian bread in 1-inch slices2/3 cup melted butter1/2 cup macadamia nuts

Beat together first 6 ingredients. Place bread slices in bottom of pan (tight

fit). Pour milk mixture over bread, cover and refrigerate over night Preheat oven to 400°. Put melted butter in the bottom of a 13-inch pan. Place bread in a single layer on the bottom. Dice nuts and cover toast with them. Bake for 20 to 25 minutes. Serve with syrup.

1 6-ounce jar artichokes, packed in oil6 ounces goat cheese, cubed4 ounces Gruyere cheese, grated3 ounces Asiago cheese, grated1 ounce Parmesan cheese, grated1 tablespoon flour1/2 cup dry white wine or chicken broth1 clove garlic, mincedBite size pieces of bread, celery, carrots, salami or pepperoni

Drain artichokes saving 3 tablespoons of oil. Chop artichokes and set aside. Combine all of the cheeses and flour. Mix well so cheese is coated with the flour. In large pan combine wine

and artichoke oil. Bring to a simmer. Reduce heat, add garlic and stir a few times. Add cheese mixture by the handful, stir after each handful to melt the cheese. After all of the cheese is melted remove from the stove top and stir in the artichokes. Transfer to a fondue pot and serve with remaining ingredients.

2 cups flour1/2 teaspoon salt1 teaspoon baking soda1 teaspoon cinnamon1/2 cup margarine, softened2 cup firmly packed brown sugar2 egg whites1 cup unsweetened applesauce1 teaspoon vanilla3 cups old fashioned oats1/2 cup raisins

Sift together flour, salt, soda and cinnamon, set aside. In large bowl combine margarine, brown sugar, egg whites, applesauce and vanilla, then beat well. Add flour mixture and mix on a low speed until combined. Add oats and raisins, continue to mix until

thoroughly combined. Drop slightly rounded tablespoons of the mixture on a lightly greased baking sheet. Bake at 350° for about 13 minutes. Makes about 4 dozen.

2 day-old baguettes cut into cubes1/2 cup golden raisins1 banana diced1 apple peeled, cored and chopped1/2 cup walnuts or pecans, chopped3 eggs1 cup sugar1 tablespoon cinnamon1 1/2 teaspoon nutmeg1/2 teaspoon ginger1 teaspoon vanilla extract1 cup milk1 cup heavy cream

Preheat oven to 350°. In a large bowl mix apple, banana, nuts, raisins and bread. In another bowl whisk eggs, sugar, spices, vanilla, milk and cream. Pour egg mixture over bread mixture and let sit 15 minutes. Pour entire mixture into a 9-inch x 13-inch greased baking dish and bake for 45 minutes. Can be served in individual bowls with vanilla ice cream (serves 6-8). Refrigerate any left overs.

My sisters threw a wonderful bridal shower for me at the end of September and boy did they make some delicious food! A lot of the people at the shower asked for their recipes, so I thought I’d share them with all of you

2 8-ounce packages cream cheese, at room temperature1 cup mayonnaise

6 jalapeños, minced (if you can’t get fresh, substitute a 4-ounce can diced jalapeño peppers, drained)2 cloves garlic, minced1/2 teaspoon cumin1 1/2 cups shredded cheddar cheeseTopping:

1 cup panko breadcrumbs1 cup grated Parmesan cheese4 tablespoons unsalted butter, melted

Preheat oven to 375°. Combine the cream cheese, mayonnaise, jalapenos, garlic, cumin and cheddar cheese in a mixing bowl. Pour the mixture into a casserole dish or 9-inch × 13-inch baking dish. Combine the panko breadcrumbs, Parmesan cheese and melted

butter in a small bowl, tossing with a fork

until the mixture is evenly moistened. Sprinkle evenly over the cream cheese mixture. Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling. Let rest for 5 minutes before serving. We serve it with corn chips.

2 8-ounce packages cream cheese, softened1 8-ounce container Cool Whip1/4 cup brown sugar

6 Snickers bars, chopped

Mix all ingredients together. Chill overnight to better blend the flavors. Serve with pretzels or graham crackers. We served it with green apples and that was delicious.

IN CAPE GIRARDEAU386 Siemers Dr., One Block West of Interstate 55

877-332-1711www.WardHyundaiMo.com

Happy Holidays

IN CAPE GIRARDEAU386 Siemers Dr., One Block West of Interstate 55

877-332-1711www.WardHyundaiMo.com

Happy Holidays

217 North Outer Road Benton, MO(573) 545-3571

APPLE CIDER, FRESH CITRUS, FRUIT BASKETS, FRESH BAKED GOODS

RECIPE CONTEST

Do you think you have the best holiday recipe in the Heartland? Our viewers entered their favorite summer recipes at kfvs12.com. First, second and third place prizes were awarded, compliments of Diebold Orchards. Thanks to all who submitted recipes for the competition this year.

2012 KFVS Holiday Recipes • 17

First Place Second PlaceRoyce McClellanCypress, IL

Almost Better Than Chicken and Dumplings1/4 cup butter2 cups cooked seasoned cubed chicken1 cup self rising flour1 cup milk1 can cream of chicken soup1 can chicken broth

Preheat oven to 400°. Place butter in 9-inch x 13-inch baking dish and place in oven to melt. Remove from oven and sprinkle chicken over melted butter. Mix flour and milk together until smooth, pour over chicken. Whisk cream of chicken soup and broth together and pour over flour mixture. Bake for about 30 minutes.

Third PlaceWarren CumminsEast Prairie

Holiday Rum Balls1 average box of vanilla wafers, crushed3/4 cup 151 rum or regular rum2 tablespoons cocoa3 tablespoon syrup, pancake or corn syrup1 cup finely chopped nuts, optional1 cup powdered sugar

In a large mixing bowl, combine vanilla wafers with um, cocoa, syrup and nuts. Shape into 1/2 balls. Roll balls in powder sugar and put in sealed plastic container. After your finished rolling all balls, then sprinkle remaining powder sugar on top. Let set for 2 to 3 days and then open and re-roll in powder sugar, if needed. The longer they set the better(stronger) they are. Can replace rum with rum extract for different taste. HAPPY HOLIDAYS! WARNING: Driving not suggested after consumption.

Magen LivesayAnna, IL

Holly Jolly Coconut CakeThis light and fluffy coconut cake is sure to be a new family tradition on your holiday table!

1 package yellow butter cake mix2 cups sugar 1 16-ounce container sour cream1 16-ounce container cool whip 1 14-ounce pacakge angel coconut

In a mixing bowl, prepare yellow butter cake mix according to package instructions for two 8-inch cake pans and bake. Cool. In a large bowl, mix together sugar in the sour cream until dissolved. Add Cool Whip and coconut, reserving some for garnish. Stir until thoroughly combined. Split the two layers into four using a serrated knife. Distribute coconut icing evenly between layers and ice top and sides. Sprinkle extra coconut all over the outside. Place in refrigerator in air tight container for 3 days before serving. The delay of serving allows for the coconut flavor to permeate the entire cake.

217 North Outer Road Benton, MO(573) 545-3571

APPLE CIDER, FRESH CITRUS, FRUIT BASKETS, FRESH BAKED GOODS

18 • 2012 KFVS Holiday Recipes

Impossible PumpkinPie CupcakesKim Likens

SeniorAccountExecutive

2/3 cup all purpose flour1/4 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt2 teaspoons pumpkin pie spice 1 15-ounce can pumpkin puree1/2 cup sugar1/4 cup brown sugar2 large eggs1 teaspoon vanilla extract3/4 cup half and half (or evaporated milk)

Preheat the oven to 350°. Line a 12-cup muffin tin with paper or silicone liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until

well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth. Fill each muffin cup with approximately 1/3 cup of batter. Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool. Chill cupcakes before serving. Top with lightly sweetened whipped cream.

Cranberry Orange Cookies

These cookies have a unique citrus-cranberry flavor that make a really yummy holiday treat. WARNING: they are addictive! The recipe is very easy and the cookies make for a quick fix for a holiday gathering. I often make them for my mom, Cherie. She’s been allergic to wheat flour for more than 20 years but has a huge sweet tooth for baked goods, so I use a gluten free recipe for her cookies. My mom says they’re so good she’d swear they were made with wheat flour. I think it’s because the strong flavor of the ingredients masks the grittiness you often get when you bake with non-wheat flour. Here is the gluten free recipe.

Carly O’KeefeHeartlandNewsAnchor

Carly and her mom, Cherie last Christmas

Kim & her husband.

1 cup melted butter (2 sticks)2 cups sugarGrated peel of one large orange (at least two tablespoons)1 1/2 teaspoon vanilla extract (gluten free if you can find it)1 egg3 cups gluten free baking mix (I use Bob’s Red Mill)1/2 teaspoon salt1 cup dried cranberries1/2 cup chopped walnuts1 cups dried unsweetened coconut flakes

In medium bowl combine butter, sugar, grated orange peel, vanilla and egg. Mix gluten free baking mix, salt and cinnamon (if desired) in a large bowl. Then slowly add the liquid mixture, stirring until it’s combined. Gently stir in cranberries, walnuts

and coconut flakes. Cover the dough and refrigerate for one hour. Pre-heat your oven to 350° and grease two cookie sheets. Form the dough into small balls about one inch in diameter. Position the dough balls 1 ½ inches apart on the baking sheet. Bake 10 to 12 minutes. Allow the cookies to cool on the pan a few minutes before CAREFULLY transferring them to a cooling rack. The cookies will be very delicate right out of the oven, so use caution in moving them. Enjoy!

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White Chicken

Chili

Chicken Cordon Bleu Casserole

Kim LikensSeniorAccountExecutive

I made this last week and it was gone in one evening meal. My kids even liked it. Very easy and you WILL be asked for the recipe if you make for friends.

4 chicken breasts boiled and shredded in seasoned water6 cans white beans3 cans chicken broth1 large onion – diced2 cloves garlic – minced2 small cans green chilies1/2 teaspoon cayenne peper1/4 teaspoon cumin1 10-ounce can RotelGarlic, salt and pepper to taste

1 8-ounce jar salsa1 16-ounce container sour cream2 cups shredded Monterey jack cheese

Drain water off chicken breasts. Mix together above ingredients except salsa, sour cream and cheese in a crock-pot. Cook on low for 4 hours. When soup is hot add the salsa, sour cream and shredded cheese.

I make this at least once a week for our twins. This is one of their favorite things. Many times I make on the weekends and cook during the busy week. Enjoy!

2 cups cooked rice3 cups seasoned cooked chicken6 slices Swiss cheese10 slices cut up ham2 cans cream of chicken soup1/2 cup milk1/2 cup sour cream10+ saltine crackers1/2 teaspoon paprika1/4 teaspoon garlic salt1/2 teaspoon parsley

Coat a 9-inch x 13-inch pan with cooking spray. Spread 2 cups cooked rice in bottom of baking dish. Arrange 3 cups cooked chicken pieces over top of rice. Layer 6 slices of Swiss cheese on top of chicken. Then layer 10 slices of cut up ham on top of the Swiss cheese. Mix soup,

milk and sour cream together and spread on top of ham. In a separate bowl crush crackers. Add paprika, garlic salt and parsley with the crackers and mix well. Sprinkle on top of soup mixture. Bake at 350° for 30 minutes. Kim Liken’s took first place at the KFVS12 Chili Cook-off with the

recipe above. Congratulation, Kim!

888-880-6565

In-Home Services• Daily Chores• Shopping and Errands• Personal Care• Preparing Meals• Nursing• Respite

Consumer DirectedServices(Hire Family or Friends)• Daily Chores• Shopping and Errands• Personal Care• Preparing Meals• Transportation

Award Winner

Home Health Services• Nursing• Physical, Speech, &Occupational Therapy• Tele-monitoring• Wound Healing• Fall Prevention

Pharmacy Services• Free Home Delivery• Extensive $4 Prescription List• Payment Assistance Programs• In-Home Medication Review• Free Telephone Reminder Calls

www.pyramidhhs.comHome Health Services

Your Premium Home Care Provider Since 1972

White Chicken

Chili

Chicken Cordon Bleu Casserole

Kim LikensSeniorAccountExecutive

I made this last week and it was gone in one evening meal. My kids even liked it. Very easy and you WILL be asked for the recipe if you make for friends.

4 chicken breasts boiled and shredded in seasoned water6 cans white beans3 cans chicken broth1 large onion – diced2 cloves garlic – minced2 small cans green chilies1/2 teaspoon cayenne peper1/4 teaspoon cumin1 10-ounce can RotelGarlic, salt and pepper to taste

1 8-ounce jar salsa1 16-ounce container sour cream2 cups shredded Monterey jack cheese

Drain water off chicken breasts. Mix together above ingredients except salsa, sour cream and cheese in a crock-pot. Cook on low for 4 hours. When soup is hot add the salsa, sour cream and shredded cheese.

I make this at least once a week for our twins. This is one of their favorite things. Many times I make on the weekends and cook during the busy week. Enjoy!

2 cups cooked rice3 cups seasoned cooked chicken6 slices Swiss cheese10 slices cut up ham2 cans cream of chicken soup1/2 cup milk1/2 cup sour cream10+ saltine crackers1/2 teaspoon paprika1/4 teaspoon garlic salt1/2 teaspoon parsley

Coat a 9-inch x 13-inch pan with cooking spray. Spread 2 cups cooked rice in bottom of baking dish. Arrange 3 cups cooked chicken pieces over top of rice. Layer 6 slices of Swiss cheese on top of chicken. Then layer 10 slices of cut up ham on top of the Swiss cheese. Mix soup,

milk and sour cream together and spread on top of ham. In a separate bowl crush crackers. Add paprika, garlic salt and parsley with the crackers and mix well. Sprinkle on top of soup mixture. Bake at 350° for 30 minutes. Kim Liken’s took first place at the KFVS12 Chili Cook-off with the

recipe above. Congratulation, Kim!

20 • 2012 KFVS Holiday Recipes

Turkey Pumpkin Chili

Pumpkin Pasta

Pumpkin Mac & Cheese

Chad FrymanAccountExecutive

I am a big fan of pumpkin… I like it in pie, bread, cookies, beer and chili. This is a recipe I found earlier this summer and have made a few times recently. You can follow this recipe or simply add pumpkin puree to your own chili recipe. My chili tends to be on the spicy side. A big bowl of this chili and a pumpkin spice ale will warm you up on a cold night.

2 tablespoons vegetable oil, divided1 cup chopped onion1/2 green bell pepper, chopped1/2 yellow bell pepper, chopped2 large cloves garlic, minced1 pound ground turkey 2 14.5-ounce cans diced tomatoes1/2 jar of jalapenos, chopped1 14.5-ounce can hot chili beans (rinsed and drained)1 14.5-ounce black beans (rinsed and drained)1/2 cup frozen corn2 14.5-ounce cans pumpkin puree (1 can is fine but I like extra pumpkin flavor)4 tablespoons chili powder1 tablespoon cuminCayenne pepper to taste (I

usually add 2-3 tablespoons)3/4 teaspoon salt1 tablespoon freshly ground black pepperFor serving:Fresh cilantro Shredded Cheddar cheese Sour cream

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Saute the onion, green bell pepper, yellow bell pepper, and garlic until tender, about 10 minutes. When done, transfer mixture to a crock-pot. In the same skillet over medium high heat, add 1 tablespoon oil. When oil starts to shimmer, crumble in ground turkey, and brown, about 10 minutes. When done, transfer mixture into the crock-pot. Add the tomatoes, jalapenos, beans, corn and pumpkin. Season with chili powder, cumin, cayenne, salt and pepper. Cover crock-pot and cook on high for 4 to 6 hours or low for 6 to 8 hours. To serve, garnish with chopped fresh cilantro, shredded cheese and sour cream, all to your tastes.

1 pound pasta of your choice 1 tablespoon olive oil2-3 cloves of garlic, minced1 tablespoon red pepper flakes2 medium size tomatoes1/3 cup pumpkin seeds1/2 cup fat free half & half (I have also used almond milk)1 tablespoon flour, optional1 tablespoon parsley,

choppedParmesan cheese, optional

Boil pasta according to directions on box. In the meantime pour olive oil in a pan and add minced garlic and red pepper flakes. Turn on the heat to medium. Wait for the garlic to slowly turn light golden. Puree the tomatoes and pumpkin seeds in a blender making a nice smooth paste. Add the puree into the pan when garlic is golden. Stir occasionally. Let it simmer until all the liquid from the tomato is gone. Now add half & half and let it simmer. (If you are using almond milk then after adding it let it simmer as well and then add flour and whisk thoroughly so that there are no lumps formed.) Once the sauce is thick enough according to your choice, turn off the heat. Mix it together with the pasta. Garnish it with some chopped parsley and if you want then some shaved Parmesan cheese on top. Enjoy!

There is a pumpkin theme to my recipes. Who doesn’t love mac & cheese! There is one among us…he works in the KFVS newsroom.

2 cups dried elbow macaroni (8 ounces) 2 tablespoons butter

2 tablespoons flour1/2 teaspoon salt1/2 teaspoon ground black pepper1 cup whipping cream1 cup whole milk4 ounces Fontina cheese, shredded (1 cup)1 15 ounce can pumpkin1 tablespoon snipped fresh sage or 1/2 teaspoon dried leaf sage, crushed1/2 cup soft bread crumbs1/2 cup grated Parmesan cheese1/3 cup chopped walnuts1 tablespoon olive oilSage leaves (optional)

Preheat oven to 350°. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot. For cheese sauce, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and

cheese to an ungreased 2-quart rectangular baking dish. In a small bowl combine bread crumbs, Parmesan, walnuts and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.

IN CARBONDALEOn Route 13 Between Subway and McDonald’s

888-BUY-WARDwww.WardKiaCenter.com

Happy Holidays

IN CARBONDALEOn Route 13 Between Subway and McDonald’s

888-BUY-WARDwww.WardKiaCenter.com

Happy Holidays

Sausage Balls

Peanut Butter/Irish Potato Candy

Kim GerlachNationalSalesAssistant/Traffic

My niece, Anna, made these sausage balls last Thanksgiving. They are really tasty, once you start eating them they are addictive!

2 pounds sausage3 cups Bisquick2 12-ounce packages shredded sharp cheddar

Preheat oven to 350° Mix uncooked sausage with Bisquick and cheese. You will have to work together with hands. It’s best to let sausage and cheese become room temp. After mixed well roll into 1-inch balls and place in pan. Will make 25 to 30 balls. Bake for 18 to 20 minutes. Serve with 1/2 mustard and 1/2 mayo mix

Last year my mom, sister-in-law, nieces and my future daughter-in-law all got together to make our Christmas candy & cookies

together. We had a blast and ended up with a huge amount of goodies. This is what my mom made. It is an old family favorite that Mom always made around the holidays. Of course, she doesn’t use a recipe so I had to find one on the internet to give the measurements. When Mom makes it she makes enough for the whole county!

2 1-pound boxes powdered sugar1/2 cup hot mashed potatoes, drained1 small jar crunchy peanut butter

Mix sifted sugar into potatoes a little at a time by hand. (Don’t panic when potatoes liquify as the first sugar is added. This is what it’s supposed to do. Just keep adding sugar until it is pastry consistency.) Sprinkle wax paper with additional powdered sugar. Take baseball-sized ball of mixture and roll out like pastry. Spread with peanut butter and roll like a jelly roll. Wrap rolls in plastic wrap; chill and slice. Makes 2 rolls.

Top: Bev Rhodes, Vivian Rhodes (Kim’s Mom), Kim, Megan Sauerwein (soon to be Gerlach), Kim’s niece, Anna. and her daughter, Natalee. Left: Anna and daughters Holly & Natalee Bottom: Kim’s Mom & Dad, Kenneth Rhodes.

This recipe is for a beef brisket cooked on the famous Traeger wood pellet grill. Take fresh brisket and wash it with water and then paper towel dry. Rub brisket with Traeger Prime Rib Rub. Start your Traeger grill and bring up the heat to about 300°. Set the thermostat to the smoke position. cook brisket fat to the smoke position. cook brisket fat side up on smoke for about 6-8 hours. Take off grill wrap in foil and turn grill to 225° cook until internal temp it 200°. Keep in foil and place in cooler for approx.. one hour. This step is a must. Carve and enjoy.

Beef Brisket

Ranch PorkChops

Melting Snowman Cookies

Lauren KeithHeartlandNewsAnchor

This recipe may or may not be something you’ll want to cook for Christmas dinner because it’s not the traditional ham. However, it’s so easy, it might be something you toss in the crock-pot on those hectic days leading up to the holidays where you just don’t want to think about cooking!I got this from Pinterest and I make it at least twice a month.

1 packet dry ranch dressing seasoning 1 10-ounce can cream of chicken soup6 pork chops, 1/2-inch inch thick

Pour soup and ranch mix over chops in the crock-pot. Bake on low for six hours or HIGH for four hours. Enjoy! It falls off the fork!

This is one I have not tried yet, but have plans to do so this holiday, mainly because it’s easy! Thanks, Pinterest!

Make your favorite sugar cookies…..( I won’t judge if you use the store-bought refrigerated dough. I know I will!!!) Ice the cookie white

and use a yogurt covered malted milk ball for the snowman’s head. You could also use a white chocolate truffle! Tint some of the icing black using a gel food color and pipe on the snowman’s facial features and arms. (Use a writing tip on the piping bag.) Use M&Ms for his buttons and a carrot for his nose applied with a dab of white icing.

Lauren with her daughter who was almost 1 at the time. Hailey will turn two years old this year, just before Christmas! Oh, and Santa Paws there is actually Lauren’s husband who dresses up for Pet Pictures at his veterinary clinic in Sikeston. Trixie is the family dog!

24 • 2012 KFVS Holiday Recipes

Cinnamon Crumb Cake

Bob Reeves

Brian Alworth

HeartlandStormTeam

HeartlandStormTeam

A big part of this time of year for me is all the food. I especially like the desserts...even early in the morning. Check out this cinnamon crumb cake. While there are no bad breakfast pastries as far as I’m concerned, this one might become one of your favorites. I hope you like it.

3 cups flour2 cups sugar1 teaspoon cinnamon1/2 teaspoon nutmeg1/4 teaspoon cloves1 cup cold unsalted butter or oleo, cut into parts1 cup buttermilk or milk made sour (7/8 cup milk plus 1/8 cup white vinegar)2 eggs1 tablespoon white vinegar1 teaspoon baking soda

Preheat oven to 300°. Grease 9-inch x 13-inch baking pan. In a large mixing bowl, combine flour, sugar, cinnamon, nutmeg, and cloves. Using a pastry blender or fork, cut in butter until crumbs form. Remove 1 cup of crumbs and set aside. In a separate mixing bowl, whisk together buttermilk, eggs, vinegar, and baking soda. Pour buttermilk mixture into flour mixture and, using a large spoon, stir to combine. DO NOT USE A MIXER, as the resulting texture will not be ideal. Pour batter into prepared pan and sprinkle reserved crumbs on top. Bake 1 hour, or until a toothpick inserted into the middle of the cake comes out clean. Serves 16 to 24.

I’m generally too rushed to even eat breakfast during the week (up by 1:30 a.m. and at the station by 2:00) but on the weekends I usually take a bit of extra time to cook up something special. Pancakes and waffles are often on the menu, but as is the case with most of us I suspect, it’s usually out of a box.

This is a great recipe that takes a little extra time but is well worth the effort. And of course anything “pumpkin” is good this time of year. As a disclaimer-since I’m not a big fan I left out the ricotta cheese…but I’m sure it would add an interesting twist.

We know

We know you.According to recent studies, more than 10 million Americans suffer from osteoarthritis of the knee. So it comes as no surprise that over 600,000 knee replacement surgeries will be performed in the U.S. this year.

If you happen to be one of the individuals suffering from debilitating knee pain, help is as close as Perry County Orthopedics & Sports Medicine. There was a time when you had to travel to Cape Girardeau or even St. Louis for orthopedic care. But that was then and this is now.

Dr. Joesph B. Byrne and his team are uniquely qualified to diagnose and treat osteoarthritis and other knee problems. All in a convenient, caring environment where you’re treated like a person, not just a patient.

Joseph B. Byrne, M.D.

To transfer your orthopedic medical

records to Perry County Orthopedics

& Sports Medicine, call (573) 768-3396

or visit www.pchmo.org/orthopedics

We Know EveryBody.

A Division of Perry County Health System

We kindly request 24 hours advance notice for all catering orders. Prices and participation may vary. All chip related trademarks are owned by Frito-Lay North America, Inc. SUBWAY® is a

registered trademark of Doctor’s Associates Inc. ©2012 Doctor’s Associates Inc. subpad_13583

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2012 KFVS Holiday Recipes • 25

Pumpkin Pancakes with Cinnamon Butter Buffalo Chicken

Dip

Crock-pot RedBeans and RiceAmber Ruch

WebProducer

Brian AlworthContinued...

1/2 cup butter, cubed 1/4 cup maple syrup 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup chopped pecans, toasted 1-1/2 cups all-purpose flour 2 tablespoons packed brown sugar 2 teaspoons baking powder 1 teaspoon salt 2 eggs 1-1/3 cups 2% milk 3/4 cup canned pumpkin 1/2 cup ricotta cheese

In a small heavy saucepan, cook butter over medium heat for 8 to 10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon and nutmeg. Remove from the heat; stir in pecans. In a small bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the eggs, milk, pumpkin and cheese. Stir into dry ingredients just until moistened. Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with brown butter. Yield: 14 pancakes (1 cup butter).

2 8-ounce packages cream cheese, softened1 cup ranch or blue cheese dressing3/4 cup red hot sauce 1 10-ounce canned chicken, drained (rotisserie or freshly-cooked, works)Shredded cheddar cheese, you decide how muchTortilla chips

Beat cream cheese, ranch dressing and hot sauce together. I do this on the stove on low/medium heat so it mixes better. Mix in shredded chicken and spread mixture into sprayed baking dish. Bake at 350° for 15 minutes. Add shredded cheese to top and bake until melted. Serve hot with chips.

1/2 cup chopped onion2 cloves garlic, minced1/2 pound smoked Creole sausage (andouille) cut into small pieces2 cups dried red beans, soaked overnight and drained1 quart waterCreole seasoning to tasteHot cooked rice (about 3 cups)

In a crock-pot combine onion, garlic and sausage. Stir in beans and water and season to taste. Cover and cook on low heat until beans are tender, about 7 1/2 hours Remove 1/4 cup of beans from crock-pot and mash until smooth, the stir back into pot. Continue to cook for another 30 minutes on low or 15 minutes on high. Serve over rice.

We kindly request 24 hours advance notice for all catering orders. Prices and participation may vary. All chip related trademarks are owned by Frito-Lay North America, Inc. SUBWAY® is a

registered trademark of Doctor’s Associates Inc. ©2012 Doctor’s Associates Inc. subpad_13583

subpad_13583_KFVS_Holiday_Food_Guide_Ad.indd 1 10/31/12 1:11 PM

2012 KFVS Holiday Recipes • 25

Pumpkin Pancakes with Cinnamon Butter Buffalo Chicken

Dip

Crock-pot RedBeans and RiceAmber Ruch

WebProducer

Brian AlworthContinued...

1/2 cup butter, cubed 1/4 cup maple syrup 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup chopped pecans, toasted 1-1/2 cups all-purpose flour 2 tablespoons packed brown sugar 2 teaspoons baking powder 1 teaspoon salt 2 eggs 1-1/3 cups 2% milk 3/4 cup canned pumpkin 1/2 cup ricotta cheese

In a small heavy saucepan, cook butter over medium heat for 8 to 10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon and nutmeg. Remove from the heat; stir in pecans. In a small bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the eggs, milk, pumpkin and cheese. Stir into dry ingredients just until moistened. Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with brown butter. Yield: 14 pancakes (1 cup butter).

2 8-ounce packages cream cheese, softened1 cup ranch or blue cheese dressing3/4 cup red hot sauce 1 10-ounce canned chicken, drained (rotisserie or freshly-cooked, works)Shredded cheddar cheese, you decide how muchTortilla chips

Beat cream cheese, ranch dressing and hot sauce together. I do this on the stove on low/medium heat so it mixes better. Mix in shredded chicken and spread mixture into sprayed baking dish. Bake at 350° for 15 minutes. Add shredded cheese to top and bake until melted. Serve hot with chips.

1/2 cup chopped onion2 cloves garlic, minced1/2 pound smoked Creole sausage (andouille) cut into small pieces2 cups dried red beans, soaked overnight and drained1 quart waterCreole seasoning to tasteHot cooked rice (about 3 cups)

In a crock-pot combine onion, garlic and sausage. Stir in beans and water and season to taste. Cover and cook on low heat until beans are tender, about 7 1/2 hours Remove 1/4 cup of beans from crock-pot and mash until smooth, the stir back into pot. Continue to cook for another 30 minutes on low or 15 minutes on high. Serve over rice.

Strawberry Cheese Ring

Apple Cake

Greg Webb

Becky Huber

HeartlandNewsProducer

Traffic Coordinator

create and order today at

16 ounces sharp cheddar cheese, grated 1 (3 ounce) package cream cheese, softened 3/4 cup mayonnaise 1 small onion, chopped 1 cup chopped pecans or 1 cup walnuts 1/2 teaspoon garlic powder Cayenne pepper 1 cup strawberry preserves

Combine all the ingrdients except preserves in a food processor or electic mixer. Mix thor-oughly and refrigerate for 2 to 3 hours. Scoop mixture onto a platter. Use your hands to mold mixture into a ring formation. Spread straw-berry preserves in the center of ring. Serve with buttery crackers.

In a large bowl combine flour, sugar, soda and salt. Make a well in the center and set aside. In a medi-um bowl combine eggs, oil, apple juice and vanilla. Stir in apples and nuts. Add the egg mixture to dry ingredients, just until moistened. Spread batter in a greased and floured 9-inch x 13-inch pan. Bake at 350° for 45 to 50 minutes. In a small saucepan combine the brown sugar, butter and cream. Cook and stir till bubbly and all of the sugar is dissolved. Cool slightly. Drizzle warm sauce over cake, when it has cooled for 5 minutes, so it can seep into the cake, keeping it moist.

3 cups flour 2 cups sugar 1 teaspoon baking soda 1/2 teaspoon salt 3 large eggs, beaten 1 cup vegetable oil 2 teaspoons vanilla 3 cups finely chopped apples

1/2 cup apple juice 1 cup chopped walnuts

Glaze topping for cake: 1 cup brown sugar 1/4 cup butter 1/3 cup whipping cream

Greg & his wife, Tracy

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RECIPES2012

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lutesvillemotor.com800-585-2631206 Railroad

Marble Hill, MO 63764

Lil’ CheddarMeat Loaves Cheese Ball

Easy Broccoli Cheese Soup

Donna BirkBusiness Office Coordinator

1 egg3/4 cup milk1 cup (4 ounces) shredded cheddar cheese1/2 cup quick-cooking oats1/2 cup chopped onion1 teaspoon salt1 pound lean ground beef2/3 cup ketchup1/2 cup packed brown sugar1 1/2 teaspoons prepared mustard

In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into eight loaves; place in a greased 9-inch x 13-inch baking dish. Combine

ketchup, brown sugar and mustard; spoon over loaves. Bake uncovered, at 350° for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160°. Yield: 8 servings

3 8-ounce packages cream cheese1 jar dried beef 2 tablespoons Worcestershire sauce3 green onions, chopped1 teaspoon Accent1 cup pecans, chopped

Mix well. Divide into two balls. Roll in chopped pecans.

2 cans cream of mushroom soup

2 cans cream of celery soup2 cans cream of broccoli soup1 12-ounce can evaporated milk2 cans water1 pound Velveeta cheese1 bag frozen broccoli cuts

Mix soup, evaporated milk and water in your crock-pot. Heat on low until hot throughout (about 2 to 3 hours). Add velveeta and frozen broccoli cuts. Heat another hour or so until cheese is melted and broccoli is cooked through. Serve hot.

Donna’s grandkids, Haylee Jenkins, Dillon Jenkins& Abby Birk

Glazed Bacon-wrapped Chicken

Smore Cookies

Christy Hendricks

InternetContentDirector

I am a HUGE Paula Deen fan. So, of course, we had to eat at Paula’s restaurant “Lady and Sons” in Savannah, Ga. while on our honeymoon. We had the opportunity to meet her son Bobby Deen. My husband and I recently tried this recipe for a dinner party we hosted and it was a hit!

1/3 cup soy sauce1/4 cup orange juice

1 tablespoon hot sauce1 1/2 tablespoons finely chopped garlic 8 boneless, skinless chicken thighs (about 2 pounds), halved8 slices bacon, halved crosswise1 cup packed light brown sugar

In a medium bowl, combine the soy cause, orange juice, hot sauce and garlic. Add the chick-en to the bowl and toss to coat well with the marinade. Cover with plastic wrap and refriger-ate for 2 hours. Preheat oven to 375°. Line a rimmed baking sheet with foil and coat with cooking spray. Place the rack on the baking sheet. Remove the chicken from the marinade, letting any excess drip off. Wrap a bacon slice around each piece of thigh. Secure the bacon with a toothpick. Crumble the brown sugar into a bowl. Dip each bacon-wrapped thigh into the sugar, taking care to coat evenly. Place the chicken on the prepared rack. Bake, turning once, until the bacon is crisp, the chicken is cooked through, and the house

smells of sweetness, about 30 minutes.

I first tasted these cookies at a family gathering and had to have the recipe! No bonfire to make smores? That’s ok, make these smore cookies instead!

1 package graham crackers (9 full sized graham cracker)6 tablespoons butter, melted1 tablespoon sugarDash of salt1 cup butter, softened2 cups brown sugar2 eggs2 tablespoons milk1 teaspoon vanilla1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt3 1/2 cups flour2 1/2 cups milk chocolate chips24 large marshmallows4 small 1.55-ounce Hershey bars

Break the graham crackers crumbs into pieces. Grind them

into crumbs. Add melted butter, sugar and a dash of salt to the graham cracker crumbs. Set crumbly mixture aside. Beat softened butter and brown sug-ar until creamed. Mix in eggs, milk and vanilla to brown sugar mixture. In a separate bowl, combine baking soda, baking powder, salt, and flour. Mix it with the creamed mixture. Toss in chocolate chips until evenly distributed. Stir graham cracker crumbs into cookie dough just until combined. Roll dough into 1 1/2-inch balls and place on lightly sprayed cookie sheet. Bake at 350° for about 6 minutes or just until cookies begin to crack. While cookies are in the oven, cut the large marshmallows in half. Press a marshmallow piece into the center of each hot cookie. Return cookies to the oven and bake for about 2 more minutes until marshmallows begin to puff up. Remove cookies from oven. Let them sit for 2 minutes. Press one Hershey bar piece into the center of the marshmallow. Cool cookies on a wire rack. Grab some milk and eat!

Joshua Russell and Christy Hendricks met while working at KFVS12. They got married on June 9, 2012.

Glazed Bacon-wrapped Chicken

Smore Cookies

Christy Hendricks

InternetContentDirector

I am a HUGE Paula Deen fan. So, of course, we had to eat at Paula’s restaurant “Lady and Sons” in Savannah, Ga. while on our honeymoon. We had the opportunity to meet her son Bobby Deen. My husband and I recently tried this recipe for a dinner party we hosted and it was a hit!

1/3 cup soy sauce1/4 cup orange juice

1 tablespoon hot sauce1 1/2 tablespoons finely chopped garlic 8 boneless, skinless chicken thighs (about 2 pounds), halved8 slices bacon, halved crosswise1 cup packed light brown sugar

In a medium bowl, combine the soy cause, orange juice, hot sauce and garlic. Add the chick-en to the bowl and toss to coat well with the marinade. Cover with plastic wrap and refriger-ate for 2 hours. Preheat oven to 375°. Line a rimmed baking sheet with foil and coat with cooking spray. Place the rack on the baking sheet. Remove the chicken from the marinade, letting any excess drip off. Wrap a bacon slice around each piece of thigh. Secure the bacon with a toothpick. Crumble the brown sugar into a bowl. Dip each bacon-wrapped thigh into the sugar, taking care to coat evenly. Place the chicken on the prepared rack. Bake, turning once, until the bacon is crisp, the chicken is cooked through, and the house

smells of sweetness, about 30 minutes.

I first tasted these cookies at a family gathering and had to have the recipe! No bonfire to make smores? That’s ok, make these smore cookies instead!

1 package graham crackers (9 full sized graham cracker)6 tablespoons butter, melted1 tablespoon sugarDash of salt1 cup butter, softened2 cups brown sugar2 eggs2 tablespoons milk1 teaspoon vanilla1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt3 1/2 cups flour2 1/2 cups milk chocolate chips24 large marshmallows4 small 1.55-ounce Hershey bars

Break the graham crackers crumbs into pieces. Grind them

into crumbs. Add melted butter, sugar and a dash of salt to the graham cracker crumbs. Set crumbly mixture aside. Beat softened butter and brown sug-ar until creamed. Mix in eggs, milk and vanilla to brown sugar mixture. In a separate bowl, combine baking soda, baking powder, salt, and flour. Mix it with the creamed mixture. Toss in chocolate chips until evenly distributed. Stir graham cracker crumbs into cookie dough just until combined. Roll dough into 1 1/2-inch balls and place on lightly sprayed cookie sheet. Bake at 350° for about 6 minutes or just until cookies begin to crack. While cookies are in the oven, cut the large marshmallows in half. Press a marshmallow piece into the center of each hot cookie. Return cookies to the oven and bake for about 2 more minutes until marshmallows begin to puff up. Remove cookies from oven. Let them sit for 2 minutes. Press one Hershey bar piece into the center of the marshmallow. Cool cookies on a wire rack. Grab some milk and eat!

Joshua Russell and Christy Hendricks met while working at KFVS12. They got married on June 9, 2012.

Breakfast Casserole

©2011 Ashley HomeStores, Ltd.

3418 S Westwood BlvdPoplar Bluff, MO573•686•4114

4700 E Jackson BlvdI-55, Exit 99 West

Jackson, MO573•243•1611

Make Ashley Furniture HomeStore part of your Home

for the Holidays

StephanieByars

WillRogers

HeartlandHealthReporter

DigitalMarketingManager

1 can crescent rolls1 pound cooked breakfast meat (sausage, ham, bacon)1 dozen eggsSalt and pepper to taste 2 cups shredded cheese

Grease a 9-inch x 13-inch casserole dish. Line dish with unbaked crescent rolls. Spread cooked meat evenly over rolls. Pour beaten eggs over meat. Season to taste. Place cheese over layer of eggs. Bake at 350° for 45 minutes or until firm. Cool 10 minutes before cutting into squares and serve.

This is a great put together in the evening and bake on Christmas morning recipe. Enjoy!

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WATCH ON THE HEARTLAND’S CWSUN. NOV. 25 9:00P 9:30P, TUES. NOV. 27 9:00P 9:30PSUN. DEC. 2 5:00P 5:30P 9:00P 9:30P, SUN. DEC. 9 9:00P 9:30P

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“2012 Holiday Recipes” is a publication of KFVS12 ©2012 by KFVS12. All rights reserved. For more information, contact: Shirlene Hecht at PO Pox 100, Cape Girardeau, MO 63702 or call (573) 335-1212.

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2012 Holiday RecipesMAGAZINE CREDITS