TAof theSHolidays

TE November ‘10

Favorite Recipes
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Spicy Crab Dip

Hot Cranberry Punch
English Plum Pudding
Herb Encrusted Rack of Lamb
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Get back to a life worth living
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 TAS T E
of the Holidays
Breakfast
Pages 2-4

1618 N. Midland Blvd., Nampa, ID 83651

Beverages
208.467.9251 Pages 6-7
Mailing Address:
PO Box 9399, Nampa, ID 83652
Appetizers and Sides
Publisher
Matt Davison
Pages 9-14
mdavison@idahopress.com

Retail Advertising Manager

Angela Sammons
asammons@idahopress.com
Salads
Layout and Design
Pages 15-23
Mackenzie McFadden

Entrees
Pages 25-33

Desserts
Pages 34-40

Not all submitted recipes were included due to

space limitations. Recipes were edited for length
and clarity. Thank you to the community for
submitting all of these wonderful reipes!

idahopress.com TASTE of the Holidays 1

 Breakfast
Apple Oat Bake
1 cup quick oats
1 peeled sweet apple, grated or diced
1 1/2 cup soy milk
2 Tbsp. maple syrup
1 tsp. vanilla
Combine and pour into 1 quart casserole dish.
Add 1/2 cup chopped walnuts sprinkled over
all, bake at 350 degrees for 40 minutes. Serve
warm with milk or plain.
Yield: 4 servings.
Karel Knigge, Nampa

Apple-Filled French Toast

1 12-oz. loaf french bread, cut into 1-inch
slices
2 21-oz. Wilderness apple pie filling
8 large eggs
2 cups milk
2 cups half and half
2 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 cup butter
1 cup brown sugar
2 Tbsp. corn syrup
1 cup chopped pecans
Butter a 9-by-13-inch baking dish. Place bread
slices in a layer on the bottom of the pan.
Spread apple filling over this layer. Place
another layer of bread over the top. Place
eggs, milk, half and half, vanilla, nutmeg, cin-
namon in a blender. After blending, pour mix-
ture over bread. Refrigerate, covered over-
night. Topping mixture includes the last four
ingredients on the list of butter, sugar, syrup
and pecans. Spread topping over refrigerat-
ed mixture just before baking. Bake uncov-
ered, 350 degrees for 50-60 minutes.
Yield: 10-12 servings.
Delores Condon, Nampa
2 TASTE of the Holidays idahopress.com
Buttermilk Griddle Cakes
2 cups flour
2 Tbsp. cornmeal
2 Tbsp. sugar
1 tsp. baking soda
2 tsp. baking powder
Breakfast
1/2 tsp. salt
2 cups butter milk
1/2 cup milk or cream
2 eggs, beaten French Breakfast Puffs
2 Tbsp. unsalted butter, melted 1/3 cup shortening
1/2 cup sugar
Set a griddle over medium heat. Mix dry 1 egg
ingredients in a bowl. Separately, mix 1 1/2 cup all-purpose flour
remaining ingredients. Add liquid mixture 1 1/2 tsp. baking powder
to dry mixture. Stir lightly with a fork; batter 1/2 tsp. salt
should be lumpy. When the griddle is hot 1/4 tsp. ground nutmeg
enough, a drop of cold water will skitter 1/2 cup milk
across the surface and rapidly evaporate 1/2 cup sugar
– lightly butter it if necessary and make 1 tsp. ground cinnamon
the first pancake. Cook until it bubbles, 1/2 cup butter, melted
cover the uncooked top surface, flip and
continue to cook for about two minutes Heat oven to 350 degrees. Grease 15 2 1/2-
longer. After the first pancake is done, by-1 1/4-inch muffin cups. Mix shortening,
ladle out as many as will easily fit on your sugar and egg. Stir in flour, baking powder,
griddle; usually four at a time poured from salt and nutmeg alternately with milk. Fill
a 1/4 cup measure. muffin cups about 2/3 full. Bake until golden
Yield: 24 pancakes. brown, 20 to 25 minutes. Mix sugar and the
cinnamon. Immediately after baking, roll
Gail Serratos, Nampa puffs in melted butter, then in cinnamon-
sugar mixture.

Amy Herber, Nampa

Hash Brown Egg Bake
32 oz. hash brown potatoes, frozen,
cubed and thawed
1 lb. sliced bacon, cooked and crumbled
4 oz. cheddar cheese, shredded and
divided
1/4 - 1/2 tsp. salt
8 eggs
2 cup milk
1 dash paprika
In a large bowl, combine hash browns,
bacon, 1/2 cup cheese, and salt. Spoon
into a greased 13-by-9-inch baking dish.
In a separate bowl, beat eggs and milk
until smooth and pour over hash brown
mixture. Sprinkle with paprika. Bake,
uncovered at 350 degrees for 45-50 min-
utes or until golden. Top with the remain-
ing cheese.
Amy Herber, Nampa

idahopress.com TASTE of the Holidays 3

 Hashbrown Quiche
Breakfast 3 cups frozen shredded hash browns
(thawed)
1/3 cup butter, melted
1 cup diced, fully cooked ham
1 cup (4 oz.) shredded cheddar cheese
2 eggs
1/2 cup milk
Tofu Scrambled 1/2 tsp. salt
1/2 tsp. pepper
1 16-oz. brick “regular” tofu
1 Tbsp. McKay’s Chicken season
2 tsp. nutritional yeast flakes Press thawed hash browns between
1/2 tsp. onion powder paper towel to remove excess moisture.
1/4 tsp. garlic powder Press into the bottom and up the sides of
an ungreased 9-inch pie plate. Drizzle
Rinse tofu well and drain. Add seasonings, with butter. Bake at 425 degrees for 25
mash until nice and smooth. No oil is need- minutes. Combine ham and cheese and
ed if using a good nonstick pan. Simmer spoon over crust. In a small bowl, beat
until extra moisture is absorbed, turning eggs, milk, salt and pepper. Pour over all.
carefully as needed. Reduce heat to 350 degrees and bake
Yield: 4 servings. for 25-30 minutes or until a knife inserted
near the center comes out clean. Allow
Karel Knigge, Nampa to stand for 10 minutes before cutting.
(Note: 1/4 cup diced green peppers can
be added if desired.)
Yield: 6 servings.
Waffle de Lite Karen Garmon, Nampa
2 cups water
1 1/2 cups raw cashews
2 Tbsp. soy milk powder
1 Tbsp. flaxseed meal
1 tsp. sweetener
1 tsp. lemon juice
1 tsp. vanilla
1/2 tsp. salt
1/4 cup whole grain flour

Combine all but flour in blender. Blend until

nice and smooth. Add flour and blend
again. Let stand while iron is heating. Pour
into preheated waffle iron. Do not check
waffle until after the first 8 minutes.
Yield: 4 4-inch waffles.

Karel Knigge, Nampa

4 TASTE of the Holidays idahopress.com

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idahopress.com TASTE of the Holidays 
 Beverages
Hot Buttered Rum
2 lbs. unsalted butter
2 lbs. brown sugar
1 tsp. cinnamon
4 oz. half and half
Rum
Cinnamon stick
Nutmeg

Melt the butter in a saucepan and add the

brown sugar and cinnamon. Keep stirring
on a low heat until smooth. Add the cream
and turn the heat off. This mixture can be
stored in the refrigerator. When ready to
serve, put 1 Tbsp. of the mix with 1 1/2 oz. of
rum in a coffee mug. Fill with hot water. Stir
well and garnish with a cinnamon stick. Top
with nutmeg.

Barbara Green, Wilder

Tom and Jerry

1 oz. dark rum
1 oz. brandy
1 egg
1/2 oz. sugar syrup
Hot milk or hot water
Nutmeg

Separate the egg. Beat yolk and white sep-

arately. Fold together and combine with
sugar syrup in a heat proof mug. Slowly add
dark rum and brandy. Beat mixture. Fill with
hot milk or hot water. Garnish with nutmeg.

Barbara Green, Wilder

6 TASTE of the Holidays idahopress.com

 332291

idahopress.com TASTE of the Holidays 

 Hot Buttered Rum
Beverages 1 lb. butter
1 lb. brown sugar
1 lb. powered sugar
1 qt. vanilla ice cream
2 tsp. cinnamon
2 tsp. nutmeg
Rum

Melt butter and brown sugar. Take off

Hot Cranberry Punch
3 pints cranberry juice cocktail
4 6-oz. cans frozen lemonade, undiluted
1/2 tsp. salt
1 tsp. ground allspice
 cups water
13 3-inch pieces cinnamon stick
Combine all ingredients, except cinnamon
sticks. Simmer 10-15 minutes; do not boil.
Serve hot in mug using cinnamon sticks as
stirrers. May be kept and served from a
cwrockpot on the low setting.
Yield: 15 1-cup servings.
Gail Serratos, Nampa
Sack Posset
1 cup granulated sugar
1 cup cream sherry
1 whole nutmeg
2 cups whole milk
 egg yolks, lightly beaten
In a medium saucepan, combine sugar,
sherry and nutmeg. Bring to boil and cook
until sugar dissolves; set aside. In a large
saucepan, scald milk. Beat about 1/2 cup
milk into egg yolks; then beat in remaining
milk. Return mixture to pan and cook, stirring
constantly, over medium-low heat until mix-
ture coats the back of a metal spoon.
Gradually stir in sherry mixture, blending
well. Stirring occasionally, cook over low
heat until heated through. Remove nut-
meg; serve warm.
Yield: 4-6 servings.
Amanda J. Bowyer, Caldwell
heat. Add with mixer powdered sugar,
ice cream, cinnamon and nutmeg. Place
heaping tsp. mixture in a cup, add small
amount of hot water, mix well, add rum
and fill cup with hot water. Freezes well.
Carmen Demshar, Homedale
Traditional Wassail Bowl
3 apples
1 cup water
1 cup sugar
1/2 tsp. nutmeg
1 piece whole ginger, broken
1 3-inch piece cinnamon
3 whole cloves
3 whole allspice
4 coriander seeds
2 whole cardamom
1/2 tsp. mace
1 lemon rind
2 12-oz. cans ale
3 eggs, separated
Wash apples; place in baking dish. Roast
in 350 degree oven for 45 minutes.
Combine water, sugar, nutmeg, ginger,
cinnamon, cloves, allspice, coriander,
cardamom, mace and lemon rind. Bring
to a boil; reduce heat and simmer 10 min-
utes. Pour ale into spice mixture. Heat to
just under boiling point but do not boil.
Strain. Beat egg whites until stiff. Beat yolks
until thick; stir beaten whites into yolks.
Slowly add spice mixture to eggs, beating
constantly. Pour into heatproof punch
bowl. A crockpot works great here! Float
roasted apples on top. Serve hot.
Yield: about 2 quarts.

Gail Serratos, Nampa

8 TASTE of the Holidays idahopress.com

 Appetizers
and Sides
Bacon Water Chestnut Wraps
1 lb. sliced bacon
2 8-oz. cans whole water chestnuts,
drained
1/2 cup packed brown sugar
1/2 cup mayonnaise
1/4 cup chili sauce

Cut bacon strips in halves. In a skillet over

medium heat, cook bacon until almost
crisp; drain. Wrap each bacon piece
around a water chestnut and secure with a
toothpick. Place in an ungreased 13-by-9-
by-2-inch baking dish. Combine the brown
sugar, mayonnaise and chili sauce; pour
over water chestnuts. Bake, uncovered, at
350 degrees for 30 minutes or until hot and
bubbly.
Yield: 2 1/2 dozen.

Beth Edwards, Caldwell

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idahopress.com TASTE of the Holidays 9

 Appetizers
and Sides
Bev’s Holiday Cheese Ball
2 8-oz. pkgs. cream cheese, softened
2 cups shredded cheddar cheese
1 Tbsp. chopped pimento
1 Tbsp. chopped green pepper
1 Tbsp. chopped onion
2 tsp. Worcestershire
1 tsp. lemon juice
Dash red pepper sauce
1/4 tsp. salt
Combine cream cheese and cheddar
cheese in food processor and blend until
smooth. Add remaining ingredients. Mix
well. Chill, then shape into ball. Roll in
chopped pecans. Serve with assorted snack
crackers.
Delores Condon, Nampa
Cauliflower Soup
1 medium cauliflower; broken florets
1 medium onion; chopped
1 can (14 1/2 oz.) chicken broth
2 Tbsp. butter
2 Tbsp. flour
3 cup milk
2 cup shredded cheese (cheddar)
1 Tbsp. parsley
1 tsp. salt
1/4 tsp. nutmeg
1/8 tsp. red pepper and curry powder
In large saucepan, cook cauliflower and
onion in broth until tender. Then in sauce-
pan melt butter and stir in flour. Gradually
add milk. Cook and stir 3-4 minutes until
thick. Reduce heat; add cheese. Pour into
cauliflower mixture and simmer slowly for 30
minutes. Do not boil. Serve with a crusty loaf
of bread. Delicious. Add a salad if you like.
A great lunch.
Velma Van Vanblaricom, Caldwell
10 TASTE of the Holidays
Chocolate Chip Cheese Ball
8 oz. cream cheese
1/2 cup butter
1/4 tsp. vanilla
2 Tbsp. brown sugar
3/4 cup confectioners’ sugar
3/4 cup mini chocolate chips
3/4 cup finely chopped pecans
Chocolate graham crackers
Beat softened cream cheese, butter and
vanilla until creamy. Slowly add sugars
until blended. Stir in chocolate chips.
Place mixture onto a piece of plastic
wrap and form into a ball. Refrigerate for
1 hour. Roll ball in pecans. Serve with
chocolate graham crackers.
Amy Herber, Nampa
Cocktail Meatballs
2 lbs. ground beef
1 cup dry breadcrumbs
2/3 cup minced onions
1/2 cup milk
2 eggs
2 Tbsp. parsley, snipped
2 tsp. salt
1/2 tsp. pepper
1 tsp. Worcestershire sauce
1/2 cup shortening
1 12-oz. chili sauce
1 10-oz. grape jelly
Mix beef, breadcrumbs, minced onions,
milk, eggs, parsley, salt, pepper and
Worcestershire sauce then gently shape
into 1 1/2-inch balls. Melt shortening in
large skillet and brown meatballs. Remove
meatballs from skillet and pour off fat.
Heat chili sauce and jelly in skillet, stirring
constantly until jelly is melted. Add meat-
balls and stir until thoroughly coated.
Simmer uncovered, 30 minutes. Serve in
chafing dish.
Amy Herber, Nampa
idahopress.com
Date Nut Bread
1 cup chopped dates
2 tsp. soda
2 tsp. vanilla
4 cup flour
1 cup chopped walnuts
2 cup boiling water
2 cup sugar
1/2 tsp. salt
2 eggs, beat
2 Tbsp. butter, softened
Put dates in a medium bowl. Sprinkle
soda over dates. Pour boiling water over
both and set aside to cool. Mix sugar,
eggs, vanilla and butter in a large mixing
bowl. Sift flour three times, add the salt
and sift again. Mix into egg mixture along
with the dates and walnuts. Grease three
12 oz. coffee cans and spoon in date
bread mixture (should fill cans halfway).
Bake at 350 degrees for 45 minutes to an
hour, using a cake tester to check for
doneness. Shake bread from cans and
wrap in waxed paper. These freeze well.
Peggy Salaets, Nampa
Appetizers
and Sides
Crunchy Spiced Nuts
1 large egg white
1 Tbsp. water
1 tsp. salt
4 cups mixed nuts
1/2 cup granulated sugar
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground coriander
Heat oven to 300 degrees. Coat baking
sheet with cooking spray. Whisk egg whites,
water and salt in large bowl, add nuts and
toss to coat. Drain in colander, thoroughly
4-5 minutes. Mix together sugar, spices in
large bowl, add drained nuts and toss to
coat. Spread nuts evenly on prepared bak-
ing sheet and bake until dry and crisp. 30-40
minutes, rotating sheet halfway through
baking time. Cool completely, break nuts
apart and serve. Nuts will keep stored in an
airtight container for up to 3 weeks.

Edith Suter, Parma

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idahopress.com TASTE of the Holidays 11

 Appetizers
and Sides
Christmas Cheese Ball
8 oz. cream cheese, softened
1 8-oz. can crushed pineapple, drained
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped onion
1 Tbsp. seasoned salt
1 cup chopped pecans
Combine cream cheese, pineapple, green
pepper, onion and seasoned salt in bowl;
mix well. Chill, covered, for several hours.
Shape into ball; roll in pecans. Serve with
crackers. May add 1/3 to 1/2 cup chopped
pecans to cream cheese mixture.
Yield: 24 1-oz. servings
Margie Canary, Nampa
Puff Shells
1/2 cup boiling water
1/4 cup butter
Dash salt
1/2 cup flour
2 eggs
Combine water, butter and salt in sauce-
pan and bring to a boil. Add flour all at one
time and stir vigorously until mixture forms a
ball and leaves the sides of bowl. Remove
from heat. Add eggs one at a time, beat
thoroughly after each addition. Continue
beating until stiff dough is formed. Drop by
level teaspoons on a well greased cookie
sheet. Bake at 450 degrees for 10 minutes.
Reduce heat to 350 degrees and cook 10
minutes longer.
Yield: About 55 puffs.
Barbara Green, Wilder
12 TASTE of the Holidays
Crab Puffs
1 lb. crab
1 cup chopped celery
1/2 cup mayonnaise
2 Tbsp. shallots, chopped fine
2 Tbsp. sweet pickle, chopped fine
1/4 tsp. salt
Combine all ingredients. Mix thoroughly.
Cut tops from puff shells (please see previ-
ous puff shells recipe). Fill each puff shell
with approximately 2 tsp. crab mixture.
Yield: About 55 hors d’oeuvres.
Barbara Green, Wilder
Sweet Potato Surprise
6 medium sweet potatoes, boiled and
peeled or the equivalent in canned
potatoes
1 cup sugar
1/2 cup butter or margarine
1 tsp. vanilla
1 Tbsp. milk
18 marshmallows
2 cups crushed graham crackers
Blend potatoes, sugar, butter, milk, and
vanilla in a medium sized bowl. Chill mix-
ture until stiff enough to handle. Roll
enough potato mixture around a marsh-
mallow to make a ball. Roll in crushed
graham crackers and bake at 375 degrees
for 10-15 minutes.
Judy Litt, Nampa
idahopress.com
Tomato Salsa
2 cans Mexican crushed tomatoes
1 small can chopped olives
Appetizers
1 small can green chilis, chopped
2 avocado, diced
1 small to medium onion, finely diced
Garlic salt to taste
and Sides
Hot sauce to taste

Mix all together, let stand for several hours

in refrigerator. Great with chips.
Edith Suter, Parma
Ranch Flavored Pretzels
1 pkg. pretzel sticks
1/2 cup cooking oil
1 tsp. dill weed
1 pkg. Hidden Valley Ranch Dressing
(dry mix)
Coat the pretzel sticks with oil. Mix the dill
weed and Hidden Valley Ranch dressing
together thoroughly, then add it to the oil
coated pretzels. Spread out on 2 cookie
sheets, baking them at 250 degrees for 1
hour (stirring every 15 minutes). Note: Oys-
ter crackers can be substituted for the
pretzels.
Rhubarb Sauce
2 medium-sized red onions, chopped
1/3 cup vinegar
1/3 cup dried cherries, craisins or
golden raisins
1/4 cup sugar
1/4 cup water
1/4 tsp. lime juice
1/2 tsp. salt
1/8 tsp. ground ginger
3 cups fresh rhubarb, cut in 1/2-inch
pieces (or can be frozen)
Combine all ingredients except rhubarb.
Bring to a boil; reduce heat. Cover, simmer
30 minutes, stirring occasionally. Add rhu-
barb; cover and simmer 10 minutes. Uncover;
simmer until thickened about 5 minutes
more. Cool. Cover and store in refrigerator
for up to one week. Makes 2 1/2 cups.
Spread on cream cheese and serve with
crackers. Also good served with grilled
chicken or pork chops.

Karen Garmon, Nampa Delores Crandon, Nampa

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idahopress.com TASTE of the Holidays 13

 Appetizers
and Sides
Spicy Crab Dip
1/3 cup mayonnaise
2 Tbsp. minced onion
2 Tbsp. lemon juice
2 Tbsp. white wine
2 Tbsp. minced garlic
1/2 tsp. red pepper or
1/2 tsp. hot pepper sauce
2 8-oz. pkgs. cream cheese
1 lb. imitation crab meat
Assorted crackers or veggies
Combine mayonnaise, minced onion,
lemon juice, white wine, minced garlic, red
pepper or hot pepper sauce and cream
cheese in food processor until smooth. Stir in
crab meat; mix well. Cover and microwave
for 2-3 minutes until bubbly. Serve warm.
Yield: 4 cups.
Velma Van Vanblaricom, Caldwell
Creamy Vegetable-Cheese Spread
8 oz. cream cheese, softened
1 1/2 tsp. grated lemon peel
1/4 tsp. salt
1/8 tsp. pepper
2 Tbsp. milk
1/2 cup carrots, finely shredded
1/3 cup green pepper, chopped
1/4 cup green onion, thinly sliced with tops
Mix cream cheese, lemon peel, salt, pep-
per and milk together in a bowl. When mix-
ture is smooth, stir in remaining ingredients.
Yield: About 1 1/2 cups spread.
Gail Serratos, Nampa
14 TASTE of the Holidays
Pickled Biscuit Roll
4 cups all-purpose buttermilk biscuit mix
1 cup cold water
1 cup drained sweet pickle relish
Using the biscuit mix and water, prepare
biscuit dough following instructions on
package. Divide dough in half. Roll one
half into a rectangle, about 14-by-11-
inches. Spread dough evenly with 1/2
cup of relish. Roll up lengthwise beginning
at one end, press long edge to seal and
put sealed edge down to one side of a
large ungreased baking sheet. Repeat
procedure with remaining dough and rel-
ish. Bake at 450 degrees for 15 minutes or
until lightly browned. Remove from oven
to wire rack and cool bread on baking
sheet about 10 minutes. Immediately
transfer to a cutting board, cut diago-
nally into 3/4-inch pieces and serve warm.
If desired, accompany with a bowl of
Creamy Vegetable-Cheese Spread.
Gail Serratos, Nampa
Spinach Balls
2 10-oz. pkgs. frozen spinach, chopped
2 cups seasoned croutons
2 eggs
1/2 cup oil
1/2 cup grated parmesan cheese
1/2 cup minced onion
1 clove garlic minced
Salt and pepper to taste
Cook spinach until done; drain; squeeze
out juice. Crush croutons. Combine all
ingredients, mixing well. Cover and chill 2
hours. Shape into 1-inch balls. Place on
cookie sheet. Bake in 375 degree oven
for 10 minutes or until browned
Edith Suter, Parma
idahopress.com
 Salads
Christmas Cranberry Salad
4 cups cranberries
4 oranges
3 apples
1 1-oz. can crushed pineapple
1 cup finely chopped pecans
4 stalks celery, finely chopped
3 3-oz. pkg. cherry gelatin
1 1/2 cup boiling water
2 1/2 cup sugar

Process cranberries, oranges and apples in

food processor until ground. Combine with
undrained pineapple, pecans and celery in
bowl; mix well. Dissolve gelatin in boiling
water in bowl. Stir in sugar until dissolved.
Add to fruit mixture; mix well. Spoon into
salad molds or large dish. Chill for 8 hours to
overnight. Unmold onto serving plate or cut
into squares to serve. Serve on lettuce
leaves with garnish of mayonnaise.
Yield: 12 servings.

Margie Canary, Nampa

2108 Caldwell Blvd. #7 - Nampa, ID 83651

465-7776
Shopko/Winco Plaza - Next to the “Reel Theater.”

www.fireandicepottery.com – Locally owned by Dawn & Dave Bashore

idahopress.com TASTE of the Holidays 1


Salads
Blueberry Gelatin Salad
6 oz. cherry gelatin
2 cups boiling water
1 oz. blueberries, drained (canned)
8 oz. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla extract
1 cup sour cream (8 oz. pkg.)
1/4 cup pecans, chopped
In a large bowl, dissolve gelatin in boiling
water. Stir in blueberries and pour into an 11-
by-7-by-inch dish. Chill until set. In a large
mixing bowl, beat cream cheese and sugar
until smooth. Add vanilla and sour cream
and mix well. Spread over the gelatin layer
after gelatin is set. Sprinkle with the pecans.
Chill for several hours or overnight.
Amy Herber, Nampa
Cranberry Salad
2 3-oz. pkgs. raspberry gelatin
l cup boiling water
1 No. 2 can whole cranberry sauce, with
juice
1 No. 2 can crushed pineapple, with
juice
2/3 cup orange juice
1 cup chopped walnuts
Topping:
1 large package cream cheese
1 8-oz. container cool whip
1/3 cup chopped walnuts
Pour boiling water over gelatin; then add
whole cranberry sauce, crushed pineap-
ple, orange juice and walnuts. Put into 9-
by-13-inch pan. When mixture is set,
spread top with mixture of cream cheese
and cool whip. Spread crushed walnuts
on top. This is such an easy, but delicious
recipe. I make it every Thanksgiving and
everbody loves it.
Yield: 10-12 Servings.
Marian Robbins, Wilder

Holiday Chicken Salad

1 12-oz. can chunk chicken breasts
Cinnamon Gelatin Salad (drained)
1/3 cup dried cranberries
1/4 cup red hot candies 1/3 cup raisins
1/4 cup water 1 small can mandarin oranges (drained
1 6-oz. pkg. raspberry or cherry gelatin thoroughly)
1 3/4 cups boiling water 1/3 cup sliced almonds
1/2 to 1 tsp. ground cinnamon 1/3 cup pecan pieces
1 3/4 cups cold water 1 6-oz. container thick and creamy
1 medium tart apple, peeled and chopped vanilla yogurt
1/4 cup chopped pecans Lettuce leaves (optional)
In a heavy saucepan, cook and stir candies Break chicken breasts into bite size
and water until candies are melted. In a pieces. Add remaining ingredients except
bowl, dissolve gelatin in boiling water. Stir in the yogurt. Toss mixture lightly with yogurt.
candy mixture and cinnamon. Stir in cold Serve in lettuce leaf bowls or as a regular
water. Cover and refrigerate until partially side dish. This is a low calorie treat if you
set. Fold in apple and pecans. Pour into a 1 use light mandarin oranges and low-fat
1/2-quart serving bowl. Refrigerate until set. yogurt.
Yield: 6 servings. Yield: 4 servings.
Beth Edwards, Caldwell Sally Muncey, Nampa

16 TASTE of the Holidays idahopress.com

Fresh Broccoli-Mandarin
Salad
1 egg plus 1 egg yolk, lightly beaten
1/2 cup granulated sugar
1 1/2 tsp. cornstarch
1 tsp. dry mustard
1/4 cup white wine
1/4 cup water
1/2 cup mayonnaise
3 Tbsp. unsalted butter, softened
2 Tbsp. minced fresh tarragon
4 cups fresh broccoli florets
2 cups sliced fresh mushrooms
1 can (11oz.) mandarin oranges, drained
1/2 golden raisins
1/2 cup slivered almonds, toasted
1/2 large red onion, sliced
8 slices bacon, cooked and crumbled
In the top of a double boiler, whisk togeth-
er egg, egg yolk, sugar, cornstarch, and
dry mustard. Combine wine and water.
Slowly pour into egg mixture, whisking
constantly. Place over simmering water
and cook, stirring constantly, until mixture
thickens. Remove from heat, stir in may-
onnaise, butter and tarragon. Chill. To
serve, toss dressing with broccoli, mush-
rooms, oranges, raisins, almonds. onion,
and bacon in a serving bowl.
Yield: 10-12 servings.
Amanda J. Bowyer, Caldwell
Salads
Cranberry Salad
1 pkg. fresh cranberries
1 large pkg. cherry or raspberry Jell-O
2 cups sugar
3 large apples
1 small orange
In food processor, process coarsely cranber-
ries, apples, orange (or grind – but not in
blender). Place in bowl and add Jell-O (dry)
and sugar. Mix well and let set in refrigera-
tor overnight. It improves the taste the lon-
ger it sits.
My mother made this all my growing up
years and I made it all my children’s grow-
ing up years. Now they are making it! So,
Thanksgiving and Christmas dinners are not
complete without this salad. They have
even passed it on to in-laws so they never
have to go without it. It is also good on tur-
key sandwiches the day after the feast.
Judee Somerville, Nampa

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Independent Sales Rep

1108 12th Ave. So.

Nampa, ID 83651
(208) 465-7575 332780

idahopress.com TASTE of the Holidays 1

 Layered Orange-Cranberry
Salads Salad
Cranberry Layer:
2 envelopes unflavored gelatin
1/4 cup cold water
1- 1 lb. can whole cranberry sauce
2 Tbsp. lemon juice
Cranberry Salad 3/4 tsp. nutmeg
1 cup ginger ale
1 pkg. fresh cranberries, wash and chop 1 cup orange sections
1 small can crushed pineapple with juice
3 cups mini marshmallows Cheese Nut Layer:
1 cup sour cream 1 envelope unflavored gelatin
1/2 to 3/4 cup powdered sugar 2 Tbsp. cold water
chopped nuts, optional 1 cup orange juice
1- 3 oz. package cream cheese
Mix everything together. Chill before serving. 1/2 tsp. ginger
This is a hit with everyone. Quick and easy! 1/2 cup pecan pieces
1/2 cup heavy cream
Peggy Salaets, Nampa 1/2 cup sour cream

Frosty Cranberry Salad Cups
1 16-oz. can jellied cranberry sauce
1 8-oz. can crushed pineapple, drained
1 cup (8 oz.) sour cream
1/4 cup confectioners’ sugar
3/4 cup miniature marshmallows
Red food coloring, optional
Combine all ingredients. Fill foil or paper
lined muffin cups 2/3 full. Cover and freeze
until firm, about 3 hours. Consider these indi-
vidual fruit salads instead of cranberry
sauce.
Beth Edwards, Caldwell
Cranberry Layer:
Soften gelatin in cold water; melt over hot
water. Combine remaining ingredients,
then stir in melted gelatin. Pour into 2-
quart mold. Chill until firm.
Cheese Nut Layer:
Soften gelatin in cold water, melt over hot
water. Gradually mix orange juice into
cream cheese. Add ginger and nuts; mix
well. Stir in gelatin. Combine heavy cream
and sour cream and whip until stiff; fold
into gelatin mixture. Pour over cranberry
layer. Chill until firm. Remove from mold;
garnish with greens and orange sections.
Yield: 8-10 servings.
Gail Serratos, Nampa

Cranberry Marshmallow Salad

1 large package of cranberries
1 pkg. of miniature marshmallows
1 12-oz. tub of Cool Whip lite
1 1/2 cups of Splenda
1 cup of walnuts chopped

Chop cranberries and add Splenda, marsh-

mallows, cool whip and nuts and put in
refrigerator. Chill and serve.

Laurie Roberts

18 TASTE of the Holidays idahopress.com

Taco Salad
1 lb. hamburger
1 head lettuce
1 8-oz. pkg. shredded cheddar cheese
1 pkg. Doritos (nacho cheese flavored)
Salads
16 oz. Western dressing
Brown hamburger, drain, and set aside.
Cut up head of lettuce and place in large
bowl. Add hamburger and cheese. Slight-
ly crunch package of Doritos, and pour
Holiday Special Salad
into mixture. Add bottle of dressing, stir- 1- 3 oz. pkg. lime Jell-O
ring well. Serve immediately. Easiest and 1 cup boiling water
best taco salad recipe – and with only 5 12 large marshmallows
ingredients! 1 cup Best Foods mayonnaise
1 cup evaporated milk
Karen Garmon, Nampa 1 cup chopped red apples, unpared
1 cup. chopped celery
1/2 cup chopped walnuts

Dissolve Jell-O, water and marshmallows in

Honey Mustard Dressing top of double boiler. When melted, add
2 Tbsp. honey mustard mayonnaise and evaporated milk. Whip
1/4 cup balsamic vinegar until smooth. Refrigerate until partially set.
2 Tbsp. red wine vinegar Add apples, celery and nuts. Let set. Note:
1/4 cup water 10 miniature marshmallows equal 1 large
2 tsp. Splenda marshmallow.
1 tsp. salt
1 tsp pepper Beth Edwards, Caldwell
1/2 cup extra virgin olive oil
1/4 cup canola oil

Combine all ingredients in a shaker. Shake

well after each addition.

Velma Van Vanblaricom, Caldwell

Get Set for the

Holidays ...
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idahopress.com TASTE of the Holidays 19

 










 







 







 









 




 




 

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idahopress.com TASTE of the Holidays 21


Salads
Marinated Broccoli Salad
1/4 cup oil
1/2 cup white vinegar
1/2 cup sugar
1 tsp. poppy seed
1 tsp. celery seed
1 tsp. salt
2 cup broccoli florets
2 cup cauliflower florets
2 cup sliced fresh mushrooms
1 green bell pepper, chopped
1 medium onion, thinly sliced
Combine oil, vinegar, sugar, poppy seed,
celery seed and salt in saucepan; mix well.
Bring to a boil. Boil for 1 minute. Cool to
room temperature. Combine broccoli, cau-
liflower, mushrooms, green pepper and
onion in container with lid. Add marinade;
mix well. Marinate, covered, overnight to 3
days, turning several times to mix well. May
substitute cabbage for broccoli, cauliflower
and mushrooms.
Yield: 8 servings.
Margie Canary, Nampa
Watergate Salad
1 3-oz. sm. box instant pistachio pudding
1 can (1-20 oz.) crushed pineapple
1 9-oz. carton thawed Cool Whip
1/2 cup chopped nuts
1/2 cup miniature marshmallows
Put pudding mix in bowl and stir in pineap-
ple. Add all ingredients. Mix well. Store in
refrigerator until ready to serve.
Barbara Green, Wilder
22 TASTE of the Holidays
Twelve Hour Slaw
1 medium head cabbage, shredded
2 lg. red onions, thinly sliced into rings
3/4 cup sugar
1 cup red wine vinegar
3/4 cup oil
2 Tbsp. sugar
1 tsp. celery seed
1 tsp. salt
Alternate layers of cabbage and onions
in bowl. Sprinkle with 3/4 cup sugar; do
not mix. Bring vinegar, oil, 2 Tbsp. sugar,
celery seed and salt to a boil in sauce-
pan. Pour over layers; do not mix. Chill for
12 hours or longer. Drain to serve.
Yield: 12 servings.
Margie Canary, Nampa
Spinach Salad with Oranges
Dressing:
1 cup olive oil
1/3 cup red wine
2 Tbsp. granulated sugar
Salad:
2 bunches fresh spinach, rinsed and torn
into pieces
1 cup currants
1 cup chopped canned red beets
1 orange, peeled, thinly sliced, and
seeds removed
1 cup toasted silvered almonds
1/4 cup drained capers
For dressing, combine oil, wine, and sugar
in a jar with a tight-fitting lid. Close jar and
shake vigorously to blend. For salad, com-
bine spinach, currants, beets, orange
slices, and capers in a serving bowl. To
serve, pour dressing over salad and toss.
Yield: about 8 servings.
Amanda J. Bowyer, Caldwell
idahopress.com
Tomato Mousse Salad
2 envelopes unflavored gelatin
1/2 cup cold water
1 10-3/4-oz. can condensed tomato
soup, undiluted
Salads
1/2 cup mayonnaise
2 Tbsp. chopped fresh parsley
1 Tbsp. lemon juice
1 Tbsp. dried dill weed
3 dashes hot pepper sauce
1 cup sour cream
Marinated Broccoli Salad
4 cups broccoli florets
1 medium tomato, finely chopped 4 medium carrots, thinly sliced
1/2 cup finely chopped green pepper 2 small onions, sliced and separated into
1/2 cup finely chopped cucumber rings
1/4 cup finely chopped green onion 1 2.2-oz. can sliced ripe olives, drained
Avocado and sour cream for garnish 1 2-oz. jar diced pimientos, drained
1 8-oz. bottle Italian salad dressing
Soften gelatin in water. Heat soup in a 1 tsp. sugar
medium saucepan and add softened 3/4 cup chopped walnuts, optional
gelatin. Whisk in mayonnaise, parsley,
lemon juice, dill weed, and pepper sauce. Combine the broccoli, carrots, onions, olives
Fold in 1 cup sour cream. Chill mixture and pimientos. Add dressing and sugar; toss
until partially set. Fold in tomato, green to coat. Cover and refrigerate for at least 4
pepper, cucumber, and onion. Lightly hours, stirring occasionally. Just before serv-
spray a 9-inch square pan with cooking ing, stir in walnuts if desired.
spray and pour in tomato mixture in. Chill Yield: 8 servings.
4-6 hours or until set. Garnish with avoca-
do slices and sour cream. Beth Edwards, Caldwell
Yield: 8-10 servings.

Amanda J. Bowyer, Caldwell

332283

idahopress.com TASTE of the Holidays 23

 Entrees
Herb Encrusted Rack of Lamb
1 lrg. clove garlic
1/2 cup fresh chopped basil
1/3 cup fresh grated Pecorno romano
cheese
1/3 cup plain dry bread crumbs
2 Tbsp. Herbes de Provence
1 1/2 Tbsp. dijon mustard
1/2 Tbsp. olive oil
1 french cut rack of lamb

Mince garlic in processor. Add next 5 ingre-

Photo courtesy of Robin Whiteley
dients. Using on/off turns, process just until
basil is finely chopped. Drizzle oil over.
Process until mixture is blended. Preheat
oven to 425 degrees. Sprinkle lamb with salt
and pepper. Arrange, bone side down, on
small rimmed baking sheet. Press bread-
crumb mixture onto lamb, coating com-
pletely. Roast until meat thermometer
inserted into center of lamb registers 135
degrees for medium-rare, about 30 minutes.
Let lamb rest 5 minutes. Transfer lamb to cut-
ting board. Cut between bones into indi-
vidual or double chops.

Robin Whiteley, Nampa

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2102 Caldwell Blvd., Ste. 120 208-936-4699
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www.abbottsvacs.com perryabbott@hotmail.com
We have Kirby parts new and old. 332808

24 TASTE of the Holidays idahopress.com

Chile Relleno Casserole
28 oz. green chilies, roasted
1 lb. cheddar cheese, grated
1 lb. monterey jack cheese, grated
8 eggs
1 tsp. salt
2 Tbsp. flour
1 cup milk
1 8-oz. tomato sauce
Preheat oven to 400 degrees. Layer a 9-
by-13-inch pan with roasted chilies and
top with cheddar and monterey jack.
Continue to layer chilies and cheese in
pan until done. Beat 8 eggs well. Add salt,
flour, and milk. Make sure you beat well so
there are no clumps of flour. Pour over lay-
ers in pan. Bake for 25-30 minutes. Take
out of oven and top with tomato sauce
and bake an additional 10 minutes.
Amy Herber, Nampa
Christmas Cauliflower
1 lg. head cauliflower, broken into florets
1/4 cup diced green pepper
1 jar (.3 oz.) sliced mushrooms, drained
1/4 cup butter or margarine
1/3 cup flour
2 cup milk
1 cup (4 oz.) shredded Swiss cheese
2 Tbsp. diced pimientos
1 tsp. salt
Paprika, optional
In a large saucepan cook cauliflower in a
small amount of water, for 6-7 minutes or
until crisp-tender; drain well and set aside.
In a saucepan, saute green pepper and
mushrooms in butter for 2 minutes. Add
flour; gradually stir in milk. Bring to a boil;
cook and stir for 2 minutes or until thick-
ened. Remove from heat; stir in cheese
until melted. Add pimientos and salt. Place
half of the cauliflower in a greased 2 quart
baking dish; top with half of cheese sauce.
Repeat layers. Bake, uncovered at 325
degrees for 25 minutes or until bubbly.
Sprinkle with paprika if desired.
Yield: 8-10 servings.
Beth Edwards, Caldwell
idahopress.com TASTE of the Holidays
Entrees
Cream of Artichoke Soup
1/2 cup chopped green onion
2 medium carrots, peeled and sliced
2 ribs celery, chopped
1/2 cup unsalted butter, (1 stick) 4 oz.,
divided
4 cups vegetable broth
1 can (14 oz.) artichoke hearts, drained
and sliced
1 cup sliced fresh mushrooms
1 bay leaf
1/2 tsp. ground thyme
1/2 tsp. ground oregano
1/8 tsp. cayenne pepper
3 Tbsp. all-purpose flour
1 cup heavy cream
Salt and pepper to taste
In a large saucepan over medium heat,
sauté the onion, carrots, celery, and mush-
rooms, with 1/4 cup butter. Add vegetable
broth, artichokes, bay leaf, thyme, oregano,
and cayenne. Simmer on low heat for 15-20
minutes. In a small skillet, melt remaining 1/4
cup butter over low heat. Stir in flour and
cook, stirring constantly, until mixture thick-
ens. Stir into soup mixture. Slowly add cream.
Salt and pepper to taste. Cook 3-5 minutes
or until slightly thickened and heated
through.
Yield: 4-6 servings.
Amanda J. Bowyer, Caldwell
2

Entrees
Candied Sweet Potatoes and
Apples
2 lbs. sweet potatoes
3 medium sized cooking apples: peeled
cored and quartered
1/2 cup brown sugar
1 cup orange juice
1 Tbsp. orange peel
1 tsp. pumpkin pie spice
2 Tbsp. butter
Boil potatoes in salted water 30 minutes or
until almost tender. Drain, peel and cut into
serving-size pieces. Place in shallow 1 1/2-
quart baking dish. Add the apple quarters
to potatoes in baking dish. Combine remain-
ing ingredients and bring to a boil in a
saucepan, stirring; boil 3 minutes. Pour over
potatoes and apples. Bake in 350 degree
oven 1 hour, basting often to glaze well.
Yield: 6 servings.
Gail Serratos, Nampa
Crab Stuffed Mushrooms
1/3 cup mayonnaise
3 Tbsp. dry bread crumbs
2 Tbsp. parmesan cheese
1 clove garlic, finely chopped
1 6.-oz. can crabmeat or 1 cup frozen
crabmeat, thawed
18 medium mushrooms, stems removed
Preheat oven to 400 degrees. In a small
bowl combine the mayonnaise, bread
crumbs, cheese and garlic. Fold in crab-
meat. Evenly spoon the mixture into the
mushrooms. Arrange mushrooms on a bak-
ing sheet and bake for 20 minutes or until
heated through.
Barbara Green, Wilder
26 TASTE of the Holidays
Cheese Spaghetti
1 lb. ground beef
2 1-oz. jars spaghetti sauce
1 pkg. (12 oz.) angel hair noodles
4 Tbsp. butter
8 Tbsp. flour
1 1/2 cups milk
2/3 cup water
2 cup Velveeta cheese
Brown ground beef. Add spaghetti sauce
and simmer 10 minutes. Cook noodles
until done and add to meat mixture. For
cheese sauce: Melt butter. Add flour.
Add milk and water to make white sauce.
Add cheese and stir until melted. Spread
half of the spaghetti mixture in 9-by-13-
inch pan. Pour cheese sauce over it. Top
with other half of meat mixture. Bake at
350 degrees for 1 hour.
Karen Garmon, Nampa
Chicken Lasagna
1 cup chopped cooked chicken
2 cup spaghetti sauce
1 egg
1 1/2 cupa ricotta cheese
1/4 cup grated Parmesan cheese
1 Tbsp. parsley flakes
1/4 tsp. pepper
 oz. uncooked lasagna noodles
8 oz. mozzarella cheese, shredded
Mix chicken with spaghetti sauce in large
bowl. Beat egg with ricotta cheese,
Parmesan cheese, parsley flakes and
pepper in medium mixer bowl. Layer
uncooked noodles, egg mixture, mozza-
rella cheese and chicken mixture half at
a time in baking dish. Bake at 375 degrees
for 45 minutes or until noodles are tender.
May prepare in advance and chill until
baking time.
Yield: 6 servings
Margie Canary, Nampa
idahopress.com
Creamy Pesto Spinach
3 medium tomatoes or 6 roma tomatoes
1 Tbsp. salt
2- 10 oz. pkgs. frozen chopped, thawed
and squeezed dry
1/4 cup purchased pesto sauce
1/2 whipping cream
2/3 cup romano cheese
1 tsp. ground black pepper
1 Tbsp. grated parmesan cheese
Cut tomatoes in half; remove seeds and
pulp. Sprinkle salt inside tomato shells and
turn upside down on a wire rack to drain
30 minutes. Use a paper towel to pat
inside of each tomato dry. Preheat oven
to 400 degrees. In a medium skillet, cook
spinach over medium heat 5-10 minutes
or until heated through. Stir in pesto sauce;
cook 2-3 minutes longer. Stir in cream;
cook until mixture is thick (about 2 min-
utes). Stir in Romano cheese and pepper.
Spoon about 1/2 cup spinach into each
tomato shell. (if using Roma tomatoes,
spoon 1/4 cup spinach mixture into each
tomato). Sprinkle Parmesan cheese over
top. Bake in a greased 8-inch square bak-
ing pan 10 minutes or until heated through.
Serve immediately.
Yield: 6 servings.
Amanda J. Bowyer, Caldwell
Marinated Turkey Breast
2 large turkey breasts
2 cups -Up
1 cup soy sauce
1 Tbsp. garlic powder
1 Tbsp. prepared horseradish
Rinse turkey and pat dry. Cut with the
grain into 1-inch slices. Combine 7-Up, soy
sauce, garlic powder and horseradish in
bowl. Add turkey. Marinate in refrigerator
for 5-7 hours. Drain, reserving marinade.
Broil or grill over medium heat until turkey
is cooked through, turning frequently and
basting with reserved marinade.
Yield: 20 servings
Margie Canary, Nampa
idahopress.com TASTE of the Holidays
Entrees
Crown Roast of Pork with
Brown Rice
Salt and ground black pepper
- lb. crown roast of pork (12-14 ribs)
1 jar (10 oz.) apple jelly
1/2 cup brandy, divided
3 cups vegetable broth
6 Tbsp. unsalted butter
2 1/4 cup chopped granny smith apples
1 1/2 cups brown rice, uncooked
3/4 cup raisins
3/4 cup chopped celery
2 Tbsp. chopped fresh parsley
Preheat oven to 325 degrees. Salt and pep-
per roast inside and out. With bone ends up,
place roast in a shallow roasting pan. Insert
meat thermometer into roast without touch-
ing bone or fat. Cover tips of ribs with alumi-
num foil. In a saucepan, heat apple jelly
and 1/4 cup brandy. Brush roast with jelly
mixture and continue to baste every 15 min-
utes while cooking. Bake 30-35 minutes per
pound or until meat thermometer registers
170 degrees (2 1/2 to 3 1/2 hours). After 30
minutes of roasting, bring vegetable broth
and butter to a boil in a large saucepan.
Add remaining ingredients, except remain-
ing 1/4 cup brandy; cover. Reduce heat to
medium-low and cook without removing
cover 1 1/2 hours or until rice is tender.
Remove from heat and stir in remaining
brandy. About 30 minutes before roast is
done, fill center of roast with a portion of
rice mixture. Cover the rice loosely with alu-
minum foil and continue cooking. (NOTE:
Remaining rice can be heated in a tightly
covered baking dish. Place in oven 30 min-
utes before roast is done to heat through.)
Remove foil from tips of ribs and place on
serving platter with rice.
Yield 10-12 servings.
Amanda J. Bowyer, Caldwell
2

Entrees
Christmas Chicken Pie
Crust:
3 cups all-purpose flour
1 1/2 tsp salt
1 cup butter (2 sticks) 8 oz.
1/4 cup ice water
Filling:
8 chicken breast halves
1/4 cup butter (1/2 stick) 2 oz.
1/4 cup all-purpose flour
2 1/2 cups chicken broth
1 1/2 tsp. salt
1 tsp. ground thyme
1 tsp. dried marjoram flakes
1 tsp. rubbed sage
1/2 tsp. ground black pepper
1 lb. pork sausage, browned
 slices bacon, cooked and broken into
1-inch pieces
1 egg yolk
1 tsp. water
Crust:
Sift flour and salt into medium bowl. Using a
pastry blender or two knives, cut butter into
flour mixture until mixture resembles course
meal. Sprinkle water over dough, mixing
quickly just until dough forms a ball. Divide
dough in half. Press half of dough into bot-
tom and up sides of a lightly greased 2-
quart round baking dish. Cover top with
plastic wrap; refrigerate baking dish and
remaining dough until needed.
Filling:
Cook chicken breasts in salted boiling water
in a large stockpot. Remove from water
and cool. Remove meat from bone and
tear into bite-sized pieces. Melt butter in a
large saucepan over medium heat. Stir in
flour. Stirring constantly, cook until mixture
thickens and bubbles. Gradually stir in chick-
en broth. Stir in salt, thyme, marjoram, sage,
28 TASTE of the Holidays
and pepper. Cook stirring constantly, until
mixture thickens (3-4 minutes). Preheat
oven to 350 degrees. On a lightly floured
surface, use a floured rolling pin to roll out
remaining dough. Layer half of chicken in
bottom of dough-lined baking dish. Layer
sausage and bacon over chicken. Top
with remaining chicken. Pour sauce over
meat. Top with remaining rolled out
dough. Trim dough and crimp edges of
pie. Cut slits in top of pie for steam to
escape. (If desired, roll out dough scraps
and use a cookie cutter to cut out a
decoration for top of pie. Apply cutout to
pie with a small amount of egg yolk.)
Bake for 1 1/2 hours. Combine egg yolk
with water and brush over top of crust.
Bake 5 minutes more.
Yield: about 8 servings.
Amanda J. Bowyer, Caldwell
Corn Pudding
1/4 cup unsalted butter (1/2 stick) 4 oz.
1/4 cup all-purpose flour
1/4 cup finely chopped yellow onion
1 tbsp. granulated sugar
1 tsp. salt
1 1/2 cups half and half
4 cups drained canned corn
3 eggs, lightly beaten
6 slices bacon, cooked and crumbled
1 Tbsp. chopped fresh parsley
1/4 tsp. cayenne pepper
Preheat oven to 350 degrees. Melt butter
in a large saucepan over medium heat.
Stir in flour, onion, sugar, and salt. Increase
heat to medium-high and cook, stirring
constantly, until mixture bubbles.
Continuing to stir constantly, add half
and half and cook until mixture thickens.
Remove from heat. Stir in corn, eggs,
bacon, parsley, and cayenne. Pour into a
lightly buttered 2-quart baking dish. Bake
45-50 minutes or until knife inserted in cen-
ter comes out clean.
Yield: 8-10 servings.
Amanda J. Bowyer, Caldwell
idahopress.com
Sweet Potatoes on Pineapple
Rings
2 cups mashed, canned or cooked
sweet potatoes (prepared without milk
or butter)
1/2 cup packed brown sugar
3 Tbsp. butter or margarine, melted
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 20-oz. can pineapple slices, drained
10 miniature marshmallows
Combine the sweet potatoes, brown
sugar, butter, salt, cinnamon and nutmeg.
Place pineapple slices in a greased 13-
by-9-by-2-inch baking dish. Top each slice
with 1/4 cup sweet potato mixture and a
marshmallow. Bake, uncovered at 400
degrees for 10-15 minutes or until heated
through. Yield: 10 servings.
Beth Edwards, Caldwell
Glazed Pork Roast
1 4-lb. boneless pork loin roast
2 tsp. cornstarch
1/4 tsp. cinnamon
1/8 tsp. salt
1/2 tsp. grated orange rind
1/4 cup orange juice
1 16-oz. can cranberry sauce
Place roast in shallow roasting pan. Insert
meat thermometer into thickest portion.
Roast at 325 degrees for 1 hour. Mix corn-
starch, cinnamon, salt and orange rind in
small saucepan. Stir in orange juice and
cranberry sauce. Cook over medium heat
until thickened, stirring constantly. Spoon
1/2 cup glaze over roast. Roast for 30-60
minutes or to 155-160 degrees on meat
thermometer. Let stand for 5-10 minutes
before serving. Heat remaining cranberry
mixture to serving temperature. Serve
with roast.
Yield: 16 servings.
Margie Canary, Nampa
idahopress.com TASTE of the Holidays
Entrees
Coconut Shrimp
1 1/4 cups all purpose flour
1/4 tsp. seafood seasoning
1 egg, beaten
3/4 cups pineapple juice
1 pkg. (14 oz.) flaked coconut
1 lb. large shrimp, peeled and de-veined
Oil for deep fat frying
Sweet and sour sauce, plum sauce or
dijon mustard, optional
Combine the flour, seafood seasoning, egg
and pineapple juice until smooth. Place
coconut in a shallow bowl. Dip shrimp into
batter, then coat with coconut. In an elec-
tric skillet or deep fat fryer, heat oil to 375
degrees. Fry shrimp, a few at a time, for 1
1/2 minutes, or until golden brown, turning
occasionally. Drain on paper towels. Serve
with dipping sauce or mustard if desired.
Yield: 1 1/2 dozen.
Beth Edwards, Caldwell
Turkey Pockets
1 pkg. of Phyllo dough
12 oz. pkg. of cream cheese
2 lbs. of turkey cut up
1 can chopped black olives
1 pkg. of Hidden Valley Ranch dry mix
Cut dough into circles and cut circles in half
leaving 8 pieces of half circles spread each
circle with cream cheese add turkey, mush-
rooms, olives and sprinkle each over mix-
ture, top with other half inch circle and press
together bake on cookie sheet sprayed
with cooking spray for 40 minutes. Slit holes
in crust for steam to escape.
Yield: 4 servings
Laurie Roberts
29

Entrees
Festive Rice Cups
3 Tbsp. unsalted butter
3 Tbsp. olive oil
1 cup chopped yellow onion
 cups chicken broth
2 cups uncooked brown rice
1/2 tsp. salt
1/4 tsp. turmeric
1/4 tsp. black pepper
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
In a large saucepan, melt butter with oil
over medium-high heat. Add onion and
sauté until golden brown. Add chicken
broth, rice, salt, turmeric, and black pepper.
Bring to a boil and reduce heat to low.
Cover and simmer 50-60 minutes or until all
liquid is adsorbed. Stir in red and green pep-
pers. For each serving, firmly press about 1/2
cup mixture into a 3-inch tart mold; invert
onto plate. Serve immediately.
Yield: 8-10 servings.
Amanda J. Bowyer, Caldwell
Holiday Sweet Potatoes
2 1-oz. cans whole candied yams,
drained, sliced
1 21-oz. can apple pie filling
1 1-oz. can whole cranberry sauce
Combine yams, pie filling and cranberry
sauce in bowl; mix gently. Spoon into 3
quart glass dish. Microwave on high for 7-8
minutes, rotating dish twice. Let stand for 5
minutes.
Yield: 8 servings.
Margie Canary, Nampa
Crab Stuffed Potatoes
4 large baked potatoes
1/2 cup butter
1/2 cup cream
1 tsp. salt
Dash cayenne pepper
4 tsp. grated onion
1 cup grated sharp cheddar cheese
1/2 tsp. paprika
1 6-oz. can crab
Cut potatoes in half lengthways. Scoop
out the inside of the potato, leaving
enough for a sturdy shell. Beat all ingredi-
ents except cheese and crab together.
Fold in 3/4 cup cheese and crab. Mound
the potato mixture into each potato shell.
Sprinkle with paprika and remaining 1/4
cup cheese. Broil until cheese is melted.
Barbara Green, Wilder
Corn Chowder
2 cups peeled, cubed potatoes
2 cups water
1 cup diced celery
1/2 cup chopped onion
1 tsp. salt
1 bay leaf (optional)
1/2 tsp. celery salt
1/2 tsp. parsley flakes
2 cups creamed corn
2 cups whole kernel corn, drained
3 cups rich soy milk
Place all ingredients, except last 3, in a
large kettle and simmer over low heat
until potatoes are almost done. Stir in
creamed and whole kernel corn and
continue simmering for 10 minutes, stirring
frequently. Add soy milk (for thicker con-
sistency, decrease amount of milk). Turn
heat off and let stand for 15-20 minutes.
Remove bay leaf and serve.
Yield: 12 servings.
1 cup serving : 101 calories, 3.8 grams pro-
tein, 20.4 carbs, 1.7 grams fat, 15 mg. cal-
cium, 0 mg. cholesterol.

Karel Knigge, Nampa

30 TASTE of the Holidays idahopress.com

Onion Casserole
2 lrg. yellow onions, thinly sliced and
separated into rings, divided
2 lrg. red onions, thinly sliced, and
separated into rings, divided
12 green onions, chopped and divided
1 tsp. ground black pepper
10 oz. blue cheese, crumbled
10 oz. (about 2-1/2 cups) shredded
havarti cheese
3 Tbsp. unsalted butter, cut into pieces
3/4 cup dry white wine
Preheat oven to 350 degrees. Grease a 9-
by-13-inch baking dish. Layer half of yel-
low, red, and green onions. Sprinkle 1/2
tsp. pepper over onions. Top with blue
cheese. Layer remaining onions and sprin-
kle remaining pepper over top. Top with
havarti cheese. Place butter evenly over
cheese. Pour wine over casserole. Bake 1
hour or until onions are tender. If cheese
browns to quickly, cover with aluminum
foil. Serve hot.
Yield: about 12 servings.
Amanda J. Bowyer, Caldwell
Sweet Potatoes and Chestnuts
6 large sweet potatoes
3 granny smith apples, peeled, cored,
and sliced
1 1.-oz. can whole water chestnuts
packed in water, drained
3/4 cup firmly packed dark brown sugar
2 tsp. ground nutmeg
1/4 cup unsalted butter (1/2 stick) 2 oz.
1 cup apple cider
In large saucepan, boil whole, unpeeled
sweet potatoes until tender (about 20 min-
utes). Remove from water and cool.
Preheat oven to 350 degrees. Peel and
slice sweet potatoes. In a lightly buttered
13-by-9-by-2-inch baking pan, layer sweet
potato slices, apples, and chestnuts.
Sprinkle with brown sugar and nutmeg;
dot with butter. Pour apple cider over top.
Bake 45 minutes or until mixture is bubbly.
Yield about 8-10 servings.
Amanda J. Bowyer, Caldwell
idahopress.com TASTE of the Holidays
Entrees
Vegetable Salmon Bake
2 1/2 lb. salmon fillet with skin
2 cups sweet basil leaves
1 cube softened butter
Salt and pepper
1/2 cup dried Italian seasoned bread
crumbs
6 tomatillos, husked, cored and coarsely
chopped
4 Tbsp. olive oil
4 cloves garlic , minced
2 lrg. sweet spanish onions, chopped
1 12-oz. jar of fire roasted red peppers,
drained
Place butter and basil leaves in a blender
and puree. Sprinkle flesh side of salmon with
salt and pepper. Turn skin side up and make
diagonal 1-inch slices at 2-inch intervals.
Smear basil butter in the slashes and over
the skin evenly. Shake bread crumbs evenly
over the skin and press into the basil butter.
Set aside. Preheat oven to 350 degrees. Add
oil to a large sauté pan, add tomatillos and
stir fry two minutes, add garlic and onions
and stir fry 3 minutes. Season with salt and
pepper. Chop fire roasted red peppers and
add to the stir fry. Stir and remove from heat.
Spray a lasagna type pan and add the stir
fry and lay the salmon on top. Bake in the
oven until the salmon is done, (20-30 minutes
depending on thickness). When done, gar-
nish with chives and lemon wedges.
Yield: 5-6 servings.
Larry H. Mitchell, Caldwell
31
 Ham and Potato Bake
Entrees 1 small red potatoes
6 slices ham
1 green pepper, sliced in thin strips
1 4-oz. can mushrooms
1/4 cup catsup
1/2 cup apple juice
1 Tbsp. honey
1 Tbsp. parmesan cheese
1/3 cup flour
Broccoli Cheddar Turkey Loaf 1/2 cup cold water
24 crackers, any variety Scrub potatoes and place in the bottom of
1 1/2 pound turkey a large casserole dish. Cover with ham
1/2 cup chopped onion slices. Slice green pepper in thin strips and
1/4 cup chili sauce place over the ham. Sprinkle with mush-
1 egg, beaten rooms. Mix together the catsup, apple
1 cup shredded cheddar cheese juice, honey and parmesan cheese. Pour
1 10-oz. pkg. frozen chopped broccoli, over the casserole. Bake at 350 degrees for
thawed and drained 1 hour 15 minutes or until potatoes are
done. Drain broth into a saucepan and
Finely roll 12 crackers. Mix cracker crumbs, bring to a boil. Thoroughly mix flour and
turkey, onion, 2 Tbsp. chili sauce and egg. water and add slowly to broth, stirring con-
On sprayed foil, pat meat mixture into 12-by- stantly. Add water to thin, if desired. Pass
8-inch rectangle. Chill. Reserve 2 Tbsp. gravy in a separate bowl.
cheese; sprinkle remaining cheese and Yield: 6 servings.
broccoli onto meat mixture to within 1/2-inch
from the edge. Coarsely break the remain- Gail Serratos, Nampa
ing 12 crackers; sprinkle over broccoli, press-
ing lightly into meat. Starting at the short end,
roll up jelly roll fashion, using foil to help roll;
seal the ends. Place in a baking dish. Bake at Lentil Vegetable Soup
350 degrees for 50-55 minutes. During last 5 2 cups dried lentils
minutes of baking, spread the remaining 2 1/2 cup chopped celery
Tbsp. over the loaf, sprinkle with the reserved 1/2 cup chopped onion
cheese. Ground beef can be substituted. 1/4 cup chopped carrots
3 Tbsp. chopped parsley
Charlotte Sanderson, Nampa 2 1/2 tsp. salt
1 1/2 tsp. crushed oregano
1 clove garlic, minced
1 bay leaf
2 cups chopped tomatoes

Place all ingredients, except tomatoes, in a

large kettle, with 2 quarts water and bring
to a boil. Reduce heat, cover and simmer,
1 1/2 hours. Add tomatoes and continue
simmering, covered, for 5 minutes longer.
Remove bay leaf before serving. Can also
be cooked in a crockpot overnight.
Yield: 9 servings.
1 cup serving: 151 calories, 11.9 g protein,
26 g carbs, 43 mg calcium, 0 cholesterol.
Karel Knigge, Nampa

32 TASTE of the Holidays idahopress.com

Tenderloin of Beef in Pastry
3-4 lb. beef tenderloin, trimmed of fat
1 tsp salt, divided
1 tsp. black pepper, divided
1/2 cup unsalted butter (1 stick) 4 oz.
1 lb. fresh mushrooms, chopped
4 green onions, finely chopped
1 sheet (from a 1 1/4 oz. package)
frozen puff pastry, thawed
1 egg yolk
1 tsp. water
Preheat oven to 400 degrees. Rub beef
with 1/2 tsp. salt and 1/2 tsp. black pep-
per. Cook beef in roasting pan 25-30 min-
utes or until a meat thermometer inserted
in center of meat registers 120 degrees.
Cover and chill. Reduce oven tempera-
ture to 350 degrees. In a medium skillet,
melt butter over medium-high heat. Stir in
mushrooms, onions, and remaining sat
and pepper. Sauté 2-3 minutes or until
onions are soft. On a lightly floured sur-
face, use a floured rolling pin to roll out
pastry to a 10-by-13-inch rectangle (or
large enough to wrap completely around
beef) Mix egg yolk and water in a small
bowl. Spread mushroom mixture evenly
over pastry to within 2-inches of each
edge. Center beef on pastry. Fold pastry
around beef and seal edges with egg
yolk mixture. Place beef, seam side down,
on a greased baking sheet. Brush top of
pastry with egg yolk mixture. Using dough
scraps or another sheet of pastry, cut
shapes from dough for garnish. Arrange
cutouts on top of pastry; brush with remain-
ing egg yolk mixture. Bake for 30-40 min-
utes or until meat thermometer registers
140 degrees. If pastry brown to quickly,
cover with aluminum foil, Cool 15 minutes.
Slice to serve.
Yield: about 10 servings.
Amanda J. Bowyer, Caldwell
idahopress.com TASTE of the Holidays
Entrees
Old South Corn Bread Stuffing
4 cups crumbled corn bread
3 cups crumbled biscuits
1 1/2 cups cooked rice
1/4 cup chopped white onion
1/2 cup water
1 1/2 cups chopped celery
1 tsp. black pepper
1 tsp. parsley flakes
1/4 tsp. poultry seasoning
1 tsp. season-all
1 1/2 cups hot chicken or turkey broth
1 egg
1/2 cup milk
1/2 cup butter, melted
Combine corn bread, biscuits and rice. Put
onions in water and add to bread mixture
along with celery, pepper, parsley flakes,
poultry seasoning and Season-All. Beat egg;
stir in milk. Add liquids and butter to bread
mixture. Mix well. Add additional liquid if
stuffing seems too dry. Spoon into a but-
tered shallow 3-quart baking dish and bake
in a 375 degree oven for 40 minutes or until
golden brown.
Yield: 10 servings.
Gail Serratos, Nampa
33
 Desserts
Custard Pie
4 eggs
2 cup milk
3/4 cup sugar
dash of salt
1 1/2 tsp. vanilla
1/2 cup margarine

Place all ingredients in blender. Blend for 3

minutes. Pour into pie pan. Sprinkle with nut-
meg. Bake at 350 degrees for 45 minutes.

Linda Dombeck, Nampa Photo courtesy of Linda Dombeck

Blackberry Pudding
1 cup sugar
1/2 cup butter
2 cups flour
2 tsp. Baking powder
1 tsp. salt
1 cup milk
2 cups blackberries
1 cup sugar
2 cups boiling water

Cream 1 cup sugar and 1/2 cup butter

together. Add 2 cups of flour, 2 tsp. baking
powder, 1 tsp. salt and 1 cup of milk; mix
well. Pour into 12-by-9-by-2 inch pan sprayed
with Pam. Then pour 2 cups of blackberries
on top of the mixture. Pour the remaining
cup of sugar and 2 cups of boiling water
over that. Bake in moderate oven at 350
degrees until golden brown. (Approx. 50
minutes)

Linda Wade, Nampa

34 TASTE of the Holidays idahopress.com

Cinnamon Chocolate Fudge
4 1-oz. squares unsweetened chocolates
2 cups sugar
3 tsp. cinnamon
2 Tbsp. light corn syrup
1 1/4 cups milk
3 Tbsp. butter
1 tsp. vanilla
2 cups pecans or walnuts, broken
Melt chocolate in 3-quart saucepan on
lowest heat or over hot water. Stir in sugar,
cinnamon, corn syrup and milk. Increase
heat to medium and cook, stirring until
sugar dissolves. Stir down crystals from
sides of pan. Cook to 236 degrees on
candy thermometer or to soft ball stage.
Remove from heat; add butter and, with-
out stirring, let cool to 110 degrees or luke-
warm. Add vanilla and beat until mixture
begins to thicken. Stir in nuts and continue
beating until candy holds its shape. Drop
from spoon onto buttered wax paper or
pour into buttered pans. When cool, cut
into squares.
Yield: about 3 lbs.
Gail Serratos, Nampa
Anne’s Christmas Cookies
1 cup margarine, softened
1/2 cup packed brown sugar
2 1/2 cup flour
Cream margarine and sugar in mixer
bowl until light and fluffy. Stir in flour until
smooth. Dough will be stiff. Chill in refrig-
erator. Divide dough into two portions.
Roll each portion to 1/3-inch thickness on
floured surface. Cut with cookie cutters;
place on un-greased baking sheet. Bake
at 300 degrees for 25 minutes or until
brown. May be covered with favorite
frosting.
Yield: 60 servings
Margie Canary, Nampa
idahopress.com TASTE of the Holidays
Desserts
Cream Cheese Frosting
1 12-oz. cream cheese
2-4 Tbsp. cream
1/2 tsp. salt
3 cups of powdered sugar
3/4 cup pecans
1/2 cups raisins (optional)
1/2 cup coconut
Soften cream cheese. Stir in the cream and
vanilla. Beat til fluffy. Add salt, and pow-
dered sugar. Stir in pecans, coconut, and
raisins. Sprinkle some coconuts or pecans
on top of frosting.
Vicky Sosa, Nampa
Caramel Chocolate Pecan Pie
1/2 cup crushed cream filled chocolate
sandwich cookies (5 cookies)
4 tsp. butter or margarine
20 Hershey’s caramels
1/2 cup whipping cream, divided
2 cups chopped pecans
3/4 cup semi-sweet chocolate chips
Combine cookie crumbs and butter. Press
into the bottom of a 9-inch pie plate. Bake
at 375 degrees for 8-10 minutes or until set.
Cool completely on a wire rack. In a sauce-
pan, melt caramels with 1/4 cup cream
over low heat; stir until blended. Remove
from the heat; stir in pecans. Spread evenly
over crust. Refrigerate for 10 minutes or until
set. In a small saucepan, melt chocolate
chips with remaining cream. Drizzle over the
caramel layer. Refrigerate for at least 1 hour
before serving.
Yield: 10 to 12 servings
Beth Edwards, Caldwell
35

Desserts
Almond Flummery
3 egg yolks
3 cups heavy cream, divided
3/4 cup Zwieback crackers crumbs,
(found in the baby food section of store.)
1/2 cup almond paste
2 Tbsp. firmly packed brown sugar
2 Tbsp. granulated sugar
2 Tbsp. rose or orange flower water
(available at gourmet specialty stores)
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3/4 cup golden raisins
1/4 cup toasted slivered almonds
Preheat oven to 350 degrees. In a large mix-
ing bowl, beat egg yolks with 2 cups cream
until well blended. Stir in cracker crumbs
and allow to sit for 5 minutes to soften. Blend
in almond paste, brown sugar, rose flower
water, cinnamon, nutmeg. Stir in raisins.
Sprinkle almonds in bottom of a lightly
greased 1-quart metal ring mold. Pour mix-
ture into mold. Cover top of mold tightly
with aluminum foil. Place mold in a large
pan and add hot water to larger pan to
come halfway up sides of mold. Bake 1
hour. Remove from oven and allow to cool
15 minutes in water. Remove mold from
water; remove foil. Allow to cool to room
temperature 15 minutes. Unmold onto serv-
ing platter. Beat remaining 1 cup cream
and granulated sugar until stiff peaks form.
Serve sweetened whipped cream with
almond flummery.
Yield 8-10 servings.
Amanda J. Bowyer, Caldwell
36 TASTE of the Holidays
Apple Dumplings
1 can of Mountain Dew
2 cans of 10 oz. Pillsbury croissant rolls
2 apple, peeled, cored and quartered
2 cubes of butter, melted
1 Tbsp. of cinnamon
1 1/2 cups sugar
Melt cubes of butter and add the cinna-
mon and sugar and heat until melted.
Spray a 9-by-13-inch casserole dish, place
a quarter of an apple on small end of
croissant and roll up. Place in dish. Drizzle
syrup over each croissant. Pour Mountain
Dew around outer edges of casserole.
Bake at 350 degrees for 45 minutes.
Linda Wade, Nampa
Canadian Cookies
1/2 cup soft margarine
1/2 cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs or 3 egg whites
1 tsp. vanilla
2 cups whole wheat flour
1 tsp. baking powder
1 tsp. soda
1/4 tsp. salt
2 cups oatmeal, quick or regular
1/2 cup coconut
1/2 cup chopped pecans
Beat margarine, peanut butter, white
sugar and brown sugar until fluffy. Add
eggs and vanilla. Add flour, baking pow-
der, soda and salt. Don’t blend too long.
Add oatmeal, coconut and pecans. Bake
375 degrees for 9 minutes. These cookies
may be shaped into a roll and frozen to
slice and bake or dropped by teaspoon-
fuls onto cookie sheet using a fork to flat-
ten. Variations: milk chocolate chips,
M&M’s or chocolate kisses.
Barbara Green, Wilder
idahopress.com
Raisin-Filled Spice Cake
For cake:
2 1/2 cups cake flour
3 1/2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
Desserts
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
1/8 tsp. ground allspice
1/8 tsp. ground ginger Idaho Carrot Cake
3/4 cup unsalted butter, (1 1/2 sticks) 4 eggs
6 oz. softened 2 cups flour
1 2/3 cups packed light brown sugar 2 cups sugar
3 large eggs, at room temperature 2 tsp. baking powder
1 cup sour cream 1 tsp. baking soda
2 tsp. cinnamon
For filling: 2 tsp. nutmeg
1 cup granulated sugar 1/2 tsp. salt
1 cup chopped golden raisins 1 cup vegetable oil
1 cup sour cream 1/2 tsp. of vanilla
1/2 tsp. salt 2 cups of finely grated carrots
Frosting: 1 1/2 cup crushed pineapple (drained)
1/3 cup unsalted butter, softened 1 cup finely chopped pecans
3 cups sifted powdered sugar
1 1/2 tsp. vanilla First, mix pineapple and grated carrots, set
1-2 Tbsp. cinnamon flavored creamer aside. Sift the flour, sugar, salt, soda, baking
Chopped toasted pecans, or walnuts powder and cinnamon and nutmeg. In a
separate bowl, beat the vegetable oil, 4
For cake: eggs and vanilla. Beat well. Now, add the
Heat oven to 350 degrees. Grease and flour mixture to the oil, eggs, and vanilla. Fi-
flour 2 9-inch round cake pans. Mix flour, nally, add the grated carrot, crushed pine-
baking powder, salt and spices together in apple and pecans. You can use a greased
a bowl, set aside. In a large mixing bowl, and floured 9-by-13-inch pan or a bundt
beat the brown sugar and butter together pan. Bake at 325 degrees for 45-50 minutes.
until fluffy. Add eggs one at a time until Let it cool, spread frosting and serve.
blended in. Alternately add flour mixture in
with the sour cream. Scraping down bowl Vicky Sosa, Nampa
as needed. Pour into prepared baking
pans. Bake for 25-30 minutes or until cake
tester comes out clean.
For filling:
Heat all ingredients together to boiling in a
2-quart saucepan over medium heat, stir-
ring constantly; reduce heat to low. Simmer
for 10 minutes, stirring constantly. Cool
completely. For frosting, beat all ingredi-
ents together until smooth and spread-
able. To assemble cake, place one layer
on cake plate and top with filling, top
with second cake layer. Frost top and sides
with frosting. Coat sides with chopped
toasted pecans or walnuts. Photo courtesy of Amanda J. Bowyer

Amanda J. Bowyer, Caldwell

idahopress.com TASTE of the Holidays 37


Desserts
Dream Bars
1/2 cup butter
2 cup brown sugar
3 eggs
1 3/4 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1 1/2 cups coconut
1 cup chopped nuts (optional)
Cream butter and sugar, add eggs. Add dry
ingredients, mix well, add vanilla, coconut
and nuts. Spread in oblong 13-by-10-by-1/2-
inch Pyrex cake pan. Bake at 350 for 20-25
minutes. Test with toothpick in the middle for
doneness. Do not overbake.
Carmen Demshar, Homedale
Chicken Bone Cookies
2 cubes margarine
1/2 cup chunky peanut butter
2 1/2 cup powdered sugar
2 cups graham cracker crumbs
1 cup coconut
1 tsp. vanilla
2 cups chocolate chips
Soften 2 cubes margarine. Mix in 1/2 cup
chunky peanut butter. Blend in 2 1/2 cups
powdered sugar, 2 cups graham cracker
crumbs, 1 cup coconut and 1 tsp. vanilla.
Mix with fingers and shape into 2-inch logs.
Place on waxed paper and chill. Melt 2
cups chocolate chips. Dip logs into choco-
late half way up and place on waxed
paper lined cookie sheet. Chill.
Velma Van Vanblaricom, Caldwell
38 TASTE of the Holidays
Key Lime Margarita Pie
1 1/4 cups crushed pretzels
1/4 cup sugar
6 Tbsp. butter or margarine, melted
1 14-oz. can sweetened condensed milk
1/2 cup lime juice
1 envelope Kool-Aid lemon lime
unsweetened soft drink mix
1 8-oz. tub Cool Whip whipped topping,
thawed, divided
Mix crushed pretzels, sugar and butter.
Press firmly onto bottom and up side of 9-
inch pie plate. Refrigerate until ready to
fill. Combine condensed milk, lime juice
and drink mix in large bowl until well
blended. Remove 1/2 cup whipped top-
ping; refrigerate until ready to use. Gently
stir in remaining whipped topping. Pour
into crust. Freeze 6 hours or overnight. Let
stand at room temperature 15 minutes or
until pie can be cut easily. Garnish with
reserved whipped topping before serving.
Store leftover pie in freezer.
Yield: 10 servings.
Pam Purdy, Caldwell
Chocolate Billionaires
1 pkg. (14 oz.) Hershey’s caramels
3 Tbsp. water
1 1/2 cups chopped pecans
1 cups crisp rice cereal
3 cups milk chocolate chips
1 1/2 tsp. shortening
Line 2 baking sheets with waxed paper;
grease the paper and set aside. In a heavy
saucepan, cook and stir the caramels over
low heat until smooth. Stir in the pecans
and cereal until coated. Drop by rounded
teaspoonfuls onto prepared pans.
Refrigerate for 10 minutes or until firm.
Meanwhile in another heavy saucepan
melt the chocolate chips and shortening
over low heat; stir until smooth. Dip candy
into chocolate, coating all sides; place on
prepared pans. Refrigerate until set.
Yield: 2 lbs.
Beth Edwards, Caldwell
idahopress.com
Chocolate Chip Cookies (with
pudding)
1 cup butter, softened
1/4 cup sugar
3/4 cup brown sugar
1 4-oz. pkg. instant vanilla pudding
2 eggs
1 tsp. vanilla
2 1/4 cups flour
1 tsp. baking soda
1 12-oz. pkg. chocolate chips
Mix together flour and soda and set
aside. Mix butter, sugars and pudding
together. Add eggs and vanilla, mixing
well. Add flour mix. Stir in chocolate
chips. Bake 375 degrees for 8-10 minutes.
(Note: the special ingredient in this recipe
is vanilla pudding, as it gives the cookie a
richer taste)
Karen Garmon, Nampa
Czechoslovakian Cookies
1/2 lb. butter
1 cup sugar
2 egg yolks
2 cup flour
1 cup chopped walnuts
1/2 cup strawberry jam
Cream butter until soft. Gradually add
sugar, creaming until light and fluffy. Add
egg yolks and blend well. Gradually add
flour and mix thoroughly. Fold in nuts.
Spoon half of the batter into a lightly
greased 9-inch square pan spreading
evenly. Top with jam and then cover with
remaining dough. You can roll the remain-
ing dough between wax paper and cut
into quarters and gently place over the
jam. Bake until lightly browned. Bake at
325 degrees for 45 minutes. Cool and cut
into squares.
Donna Lee Mallory, Nampa
idahopress.com TASTE of the Holidays
Desserts
Chocolate Cream Pie
Filling:
1- 4 oz. pkg. instant vanilla pudding
1- 4 oz. pkg. instant chocolate pudding
2 cups milk
2 cups vanilla ice cream
Topping:
Container of Cool Whip
2 Hershey candy bars
Beat puddings and milk until blended. Add
ice cream and mix well. Pour into two small
pie crusts. Place in refrigerator until firm.
Top with Cool Whip. Garnish with choco-
late shavings. Store in refrigerator. (Note:
You can use this recipe for coconut cream
pie, substituting the chocolate pudding for
instant coconut cream and using coconut
on the top).
Yield: 2 pies.
Karen Garmon, Nampa
Christmas Cake Candy
1 8-oz. box dates, finely chopped
1 8-oz. jar Maraschino cherries, drained
and chopped
1 cup pecans, finely chopped
1 14-oz. box coconut, shredded
1 can sweetened condensed milk
Thoroughly mix all ingredients in large bowl.
Spread mixture in a shallow buttered baking
pan. Bake in a 350 degree oven until light
brown. Cut into squares; cool and pack in
an airtight container. Make candy in
advance. Candy ages like fruitcake.
Yield: 60 pieces
Gail Serratos, Nampa
39
 Date Filling
Desserts 2 cups dates, finely chopped
3/4 cup sugar
3/4 cup water
1/2 cup chopped nuts (if desired)

Combine all ingredients in sauce pan.

Cook, stirring constantly, until moisture
Christmas Cheer Candy thickens. Cool thoroughly.
3 cups sugar
1 cup light corn syrup Linda Dombeck, Nampa
1 1/2 cups light cream
1 tsp. vanilla
1/2 lb. candied pineapple
1/2 lb. candied cherries Coconut Pineapple Pie
1/2 lb. walnuts 1 cup sugar
1/2 lb. brazil nuts 3 Tbsp. all purpose flour
1/2 lb. pecans 1 cup light corn syrup
1 cup flaked coconut
Bring sugar, syrup and cream to boil in a 1 8-oz. can crushed pineapple, undrained
heavy aluminum boiler. Boil for 8 minutes stir- 3 eggs, beaten
1 tsp. vanilla
ring constantly, until mixture forms soft ball in 1 unbaked pastry shell (9-inch)
water. Remove from heat and add vanilla. 1/4 cup butter or margarine, melted
Beat until mixture begins to thicken or is very
light in color. Stir in fruits and nuts. Pour into Combine sugar and flour, then add corn
a 10-by-15-inch buttered pan. Cool and syrup, coconut, pineapple, eggs and
cut. Candy improves with age and will keep vanilla; mix well. Pour into pastry shell.
several weeks. May also be frozen if desired. Drizzle with butter. Bake at 350 degrees for
50-55 minutes or until a knife inserted near
Gail Serratos, Nampa the center comes out clean. (Cover loose-
ly with foil if the top browns too quickly.)
Cool on a wire rack. Chill before cutting.
Store in refrigerator.
Creamy Nut Filling and Frosting Yield: 6-8 servings
2 1/2 Tbsp. flour Beth Edwards, Caldwell
1/2 cup milk
1/2 cup shortening
1/2 cup granulated sugar
1/4 tsp. salt
1/2 tsp. vanilla
Chocolate Covered Peanut Clusters
1 pkg. German chocolate
1/2 cup chopped nuts (optional) 1 12-oz. milk chocolate chips
1 cup powered sugar 1 24-oz. package chocolate almond bar
1 24-oz. white almond bar
Blend flour and milk. Cook to a thick paste. 1 16-oz. dry unsalted peanuts
Cool to lukewarm. Meanwhile cream short- 1 16-oz. dry salted peanuts
ening, sugar and salt. Add lukewarm paste.
Beat until fluffy. Fold in vanilla and nuts. Add Layer in crock pot (sprayed with Pam) in
1 cup sifted powered sugar. Mix well. Frost order as listed. Cook 3 hours on low. DO
top and sides of cake. Can add nuts to 1/3 of NOT open lid. Stir with wooden spoon. When
mixture for filling between layers. mixed well, drop by tablespoon on wax
paper. Let cool, eat and enjoy. Store in
Carmen Demshar, Homedale covered container.
Charlotte Sanderson, Nampa
40 TASTE of the Holidays idahopress.com
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 At the heart of it all…
the healthy lifestyle you’ve been
searching for!

While the scenery surrounding Karcher Estates is

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have to offer lies within.
From the fine finishes in your apartment home,
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(208) 465-4935

karcherestates.com

Karcher Estates Retirement

& Rehabilitation Community
1127 Caldwell Boulevard
Nampa, Idaho 83651
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Historic Downtown Nampa
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