December Holiday Recipe Contest
The Cottonwood County American Dairy Association and KDOM Holiday Recipe Contest was a huge success!
Be sure to thank The Cottonwood County American Dairy Association by purchasing dairy products all year long.
Congratulations to Barb Wessels and Sue Schroeder, the winners of the prize baskets from the Cottonwood County American Dairy Association.
Thank you to The Cottonwood County American Dairy Association for providing the prizes!
CHECK OUT OUR SUBMITTED RECIPES BELOW:
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Skillet Cheesy Chicken and Rice
Judy Doden
Ingredients
1 TBL Vegetable Oil
1 ¼ lb of Chicken Pieces
1 can of Condensed Cream of Chicken Soup
1 ½ cups of Water
½ tsp Onion Powder
¼ tsp of Ground Black Pepper
1 cup of uncooked regular Long Grain White Rice
2 cups of frozen Mixed Vegetables
½ cup to ¾ cup of Shredded Cheddar Cheese
Instructions
Heat oil in a skillet over medium to high heat. Add ChickenPieces and cook until well browned on both sides. Remove from skillet set aside. Add to the skillet soup, water, onion powder, pepper and rice and heat to a boil. Reduce heat to low, cover and cook approximately 15 minutes (cook till rice is softened, stirring once during cook time) Stir in vegetables and browned chicken to skillet. Cover and cook until chicken is cooked through and rice is tender. Stir in cheddar cheese. Cook till cheese is melted all over everything. ENJOY!
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Pecan Pie
Gail Rogers
1985 Sperry Cookbook Recipe
Ingredients
1 unbaked Pie Shell
1 cup of White Corn Syrup
1 cup of Brown Sugar
1/3 cup of melted Margarine
3 beaten Eggs
1 cup of Chopped Pecans
1 tsp Vanilla
1/8 tsp Salt
Instructions
Preheat oven to 350 degrees.
Mix together corn syrup, brown sugar, melted margarine. Then add beaten eggs, vanilla, and salt. Once everything is mixed well stir in pecans. Pour mixture into pie shell and bake for 45-50 minutes.
Pour into Pie Shell
Bake in a 350* 45-50 minutes
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Chicken and Gnocchi Soup
Jolene Rossow
Copy Cat of Olive Garden
Ingredients
3-4 skinless Chicken Breast cooked and diced
1 stalk of Celery chopped
1 medium Onion diced
2 tsp minced Garlic
½ cup shredded Carrots
2 TBLS Olive Oil
4 cups Chicken Broth
Salt and Pepper to taste
1 tsp of Thyme
16 oz of Potato Gnocchi
2 cups of Half and Half or (1 cup of half & Half and 1 cup of Whipping Cream- To make even creamier)
1 cup of fresh Spinach (roughly chopped)
Instructions
Heat oil. Add celery, onions, garlic and sauté for about 2 minutes. Add your chicken, chicken broth, salt & pepper and thyme. Bring to a boil and then gently stir in your potato gnocchi. Boil for 3-4 minutes longer, then simmer for about 10 minutes. Stir in half & half and spinach and cook for another 2 minutes. Serve!
(Dried parsley flakes and Ground Nutmeg)
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Cookie Christmas Crack Candy
Barbara Wessels
Preheat Oven to 400 degrees
Ingredients
40 Saltine Crackers
1 cup Brown Sugar
1 cup of Butter
2 cups Chocolate Chips
¾ cups of Nuts of your choice (pecans, walnuts, peanuts, cashews etc…)
Instructions
Line cookie sheet with Saltine Crackers
Boil brown sugar and butter for 3 minutes. Pour this over the saltines evenly and bake for 5-6 minutes. Once you pull out of oven pour chocolate chips over crackers and spread melting chocolate evenly. Top chocolate with nuts. Let Cool.
Once cooled break into pieces and eat it! VERY SIMPLE VERY ADDICTING
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Jell-O Poke Cake
Jan Dahl
Ingredients
1-White Cake Mix
1-3oz box Red Jell-O
1-3oz box Green Jell-O
Container of Whipped Cream
Assorted candies or sugars of your choice
Instructions
Line 2 round or square pans with waxed paper or parchment paper. (to lift cakes)
Prepare cake mix as directed on box and divide equally into prepared pans.
While cake is baking mix Separately- mix red Jell-O with 1 cup of hot water and the green Jell-o with 1 cup of hot water.
When cake is done baking let cool for ten minutes. Poke holes in each cake with a fork and carefully pour red Jell-O into one cake and the green Jell-O into the other one. When completely cool remove each from the pan and stack them. Generously frost with Whip Cream. Decorate with colored sugar, gumdrops or peppermints.
- FUN to Make!!! And Pretty and festive for the Holiday
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Lemon Bars
Marlene Petersen
Preheat Oven to 350 degrees
Ingredients
Crust
2 cups of Flour
1 cup of Butter
½ cup Sifted Powdered Sugar
- Combine all ingredients and pat into a 9×13 UNGREASED pan cook for 15 minutes.
Filling
4 Eggs slightly beaten
2 cups Sugar
5 TBL real Lemon Juice
1/4 cup Flour (4-TBL of Flour)
1 tsp Baking Powder
¼ tsp Salt
- Mix all the above ingredients together once blended, put the filling on top of the warm crust and bake for 25 minutes (until filling is set). Pull from oven, sprinkle with powdered sugar. Remember to cut around edges while it is still hot so easy to remove.
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Creamy Crab Dip
Susan Swenson
Ingredients
8oz Cream Cheese
½ cup Sour Cream
2 TBL of minced Onions
½ tsp of Horseradish
¼ tsp of Salt
dash of Cayenne Powder
dash of Garlic Powder
Crab Meat
Instructions
Mix it all together and chill.
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Dried Beef Dip
Bev Carlson
Ingredients
2-8oz Cream Cheese packages
1-8oz Sour Cream
1-8oz of Dried Beef (cut up into tiny pieces)
Dash of Garlic Powder
Instructions
Mix all ingredients very well and serve with crackers.
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Fluffy Cheesecake
Dan
Ingredients
1-Ready made Graham Cracker Crust (or you can make your own)
1-8oz package of Cream Cheese (Can use any flavor strawberry, blueberry etc)
½ cup of Sugar
1-cup Sour Cream
1-8oz container of Whipped Cream
2 tsp of Vanilla
Coconut Flakes (optional)
Instructions
Whip all ingredients together till it is fluffy. Pour into pie crust. Put into refrigerator and chill for a few hours. Sprinkle coconut on the top and serve with fruit on the side.
Kids love this and it is so simple!
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Shrimp Dip Platter
Cheryl Erman
Ingredients
1-8oz package of Cream Cheese
Cocktail Sauce
Small shrimp pieces (can use canned shrimp)
Instructions
Spread softened cream cheese on a platter. Follow by spreading a thin layer of cocktail sauce on top of cream cheese, then top with layer of shrimp. CHILL. Serve with crackers.
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Cheesecake
Linda Creager
preheat oven to 350 degrees
Ingredients
Crust
One Cake Mix (your choice of flavor)
1/2 cup of Butter
Melt butter and mix into cake mix until crumbly. Reserve one cup. Pat the rest into bottom of a 9×13 pan.
Filling
2-8oz Cream Cheese Packages
1 tub of frosting your choice of flavor
3-Eggs
Blend cream cheese and frosting until smooth then mix in eggs well. Pour mixture over the crust and evenly sprinkle reserved crust mix over top of cheesecake mixture. Bake for 45 minutes (or until a toothpick comes out clean) ENJOY!
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Microwave Chocolate Fudge
Sue Schroeder
Ingredients
3 ½ cups of Powdered Sugar (one lb)
½ cup of Cocoa
¼ cup of Milk
1 stick of Butter
1 TBL Vanilla
½ cup of Nuts (optional)
Instructions
Place Powdered Sugar in a Glass mixing bowl and blend with Cocoa. Create a WELL in the dry ingredients and place milk and stick of butter in well. DO NOT MIX UP. Microwave for two minutes. Remove bowl from microwave and stir until blended, add vanilla and nuts and continue to stir until completely mixed up. Pour mixture into a buttered 8inch Squared Pan. Let set. (Fudge can be placed in fridge to help set faster but it usually sets up pretty quickly) It is SIMPLE and GOOD!
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Peanut Blossom Stars
“Kids Favorite Christmas Cookies”
Mary
Ingredients
1 cup Butter softened
1 cup White Sugar
1 cup of Brown Sugar
2 Eggs slightly beaten
1 cup Creamy Peanut Butter
1 tsp Salt
1 tsp Vanilla
2 ½ cup of Flour (may need a little more if batter is too soft)
1 tsp of Baking Soda
Instructions
Take first 7 ingredients and cream together. Then mix in flour and baking soda. Once batter is completely mixed together, roll into balls then roll into white sugar and place on pan. Bake for 12 minutes at 350 degrees. Take cookies out and place stars on each cookie.
Once done, place back in oven and cook for 4 more minutes.
Take out and cool… soooo good..
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Stuffed Mushrooms
Dan
Ingredients
8oz package Sour Cream
8 oz package of Cream Cheese
8oz bag of Mild Cheddar Cheese
Chives and Bacon Bits
Mushrooms
Instructions
Take all ingredients except for Mushrooms and blend together.
Pull stems out of mushrooms and stuff with mixture.
Bake for 20 minutes at 350 degree oven.
Take Mushrooms out of oven, let cool and enjoy!