Kitchen Delights

It’s holiday time already! This year has gone by so quickly. It could be I’m getting older. As the saying goes, “Life flies by quick as we age.” Everyone is so busy with all the things we do to get ready for Christmas. We put up the outside Christmas lights; we trim the tree and our homes; plan the foods we will be preparing for holiday parties; and then, of course, we shop, shop and shop. Always wanting to find the perfect gift for everybody on the list.

This year, I’m not going to decorate the house as much. I’m not going to bake as much, and I’m certainly not going to shop as much. I think Christmas gift-giving is out of hand. After all, it’s Jesus’ birthday we celebrate!!!

Turkey Biscuit Stew

1/3 c. chopped onion

1/4 c. butter

1/3 c. flour

1/2 tsp. salt

1/2 tsp. chicken bouillon granules

1/4 tsp. pepper

10-1/2 oz. can chicken broth

3/4 c. whole milk or 1/2 & 1/2 cream

2 c. cubed, cooked turkey

1 c. frozen peas, thawed

1 c. chopped carrots

10 oz. tube refrigerated buttermilk biscuits


In a large skillet, saute onion in butter until tender. Stir in flour, salt, bouillon and pepper. Gradually add broth and milk, whisking as you add. Bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Add the turkey, peas and carrots; heat through.

Separate biscuits and arrange over the stew in the skillet if oven-safe, or transfer turkey mixture to a casserole and top with biscuits. Bake at 375 degrees until biscuits are golden brown, 25-30 minutes.

Yield: 8 servings


Turkey Pot Pie

1/2 lb. sliced baby portabella mushrooms

1/3 c. chopped onion

2 tsp. olive oil

2 c. cubed peeled butternut squash

1-2 potatoes, peeled & cubed

1 lg. carrot, chopped

2-1/2 c. chicken broth, divided

1/3 c. flour

1/2 c. milk

3 to 3-1/2 c. cubed, cooked turkey

2 T. sherry or chicken broth

1 tsp. sage

1/4 tsp. poultry seasoning

1/2 tsp. salt

1/4 tsp. pepper

1 frozen 9 inch pie crust


In a large skillet, saute mushrooms and onion in oil until tender. Add the squash, potatoes and carrot; saute 5 minutes. Add 1/2 of the broth. Cover and cook until vegetables are tender, about 15 minutes.

Sprinkle flour over vegetables; cook and stir for a minute. Gradually add the milk and remaining broth; add the seasonings. Bring to a boil, cook and stir until thickened, 1-2 minutes. Stir in the turkey.

Transfer to a 2 qt. casserole, coated with cooking spray. Roll out crust in shape of casserole, giving 1 inch extra to go around the top. Brush with mixture of one beaten egg and 1/2 teaspoon water. Crimp edges around the top. Cut 8-10 slits in top of crust. Sprinkle with a little sugar or salt. Bake at 425 degrees for 20 minutes.


Silver Bell Cookies

(to roll out)


1-1/2 c. butter (3 sticks), softened

3 c. sugar

4 lg. eggs

1 tsp. peppermint extract

1 tsp. vanilla extract

2 tsp. baking powder

5 c. flour

1 tsp. salt

1 pkg. (10-12 oz.) white baking chip

1 T. vegetable oil

Green sugar

Silver edible shimmer


Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, combine baking powder, flour and salt. Gradually beat into the creamed mixture. Divide dough into four portions. Shape each into a circle. Refrigerate 1 hour (if you chill too long, the dough will be too firm to roll).

Preheat oven to 350 degrees. On a lightly floured surface, roll each portion to 1/8 inch thickness. Use a floured tree or bell cookie cutter to cut out cookies. Place on greased cookie sheets. Bake for 10-12 minutes.

Microwave chips with the oil. Takes only 1/2 to 1 minute. Tint 2 different colors in 2 tiny bowls, one green, one red for the bells. Spread over the cookies; sprinkle with sugars.

Yield: 4 dozen


Key Lime Cookies

1-1/2 c. flour

1/2 c. powdered sugar

1/2 c. cornstarch

1 c. butter (2 sticks), softened

1-1/2 T. fresh squeezed lime juice

1 tsp. lime zest

1/2 to 1 tsp. green food coloring



1-1/4 c. powderedsugar

1 tsp. lime zest

2 T. fresh lime juice


Soften the butter in your bowl, then add the flour, powdered sugar and cornstarch. Stir in lime juice, zest and coloring.

Shape dough into 2 logs. Wrap in plastic wrap. Refrigerate for at least 2 hours.

Preheat oven to 350 degrees. With a sharp knife, cut into 1/4 inch slices. Place on ungreased cookie sheets. Bake 8-10 minutes.

Combine powdered sugar with juice and zest.Frost the tops of cookies.

Yield: 3-4 dozen


Swedish Shortbread Cookies

1 lb. butter (4 sticks) softened

1-1/2 c. sugar

1 tsp. orange extract

1 egg

Zest of 1 orange and 1 lemon

3/4 tsp. salt

5 c. flour

Candied red & green cherries

Finely chopped pecans


Cream butter and sugar until light and fluffy. Add extract, egg, zest of orange and lemon, and salt. Gradually add flour; stirring after each addition.

Drop by teaspoonfuls onto greased cookie sheet. Press 1/4 of a cherry into each center. Roll edges in chopped pecans. Bake at 350 degrees for 9-10 mimutes.

Yield: 6 dozen


Dried Cranberry Spice Bars

1 c. butter, softened

1 c. dark brown sugar

1/2 c. molasses

2 eggs

2 tsp. baking soda

3/4 tsp. salt

1 tsp. vanilla

1 T. cinnamon

1 tsp. cloves

1/2 tsp ginger

1/2 tsp. nutmeg

1 c. brewed warm coffee

2 to 2-1/2 c. flour

1 c. chopped dried cranberries or raisins


Preheat oven to 350 degrees. In mixing bowl, cream butter, brown sugar and molasses. Mix in eggs,baking soda, salt, vanilla, cinnamon, cloves, ginger and nutmeg. Add coffee and flour, adding gradually. Stir in chopped dried cranberries. Spread into a greased 10x15 inch pan. Bake for 25 minutes.



1/2 c. butter, softened

3 oz. cream cheese, softened

2 c. powdered sugar

2 tsp. vanilla


Combine ingredients. Frost cooled bars.

Yield: 4-5 dozen

Good news from heaven, the angels bring.

Glad tidings to the earth they sing.

To us this day a child is given,

To crown us with the joy of heaven.

~ by Martin Luther



The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

Sign Up For Breaking News

Stay informed on our latest news!

Manage my subscriptions

Subscribe to Breaking News feed