Kitchen Delights

Every year at this time, I tell myself I’m not going to bake so many cookies. I enjoy giving my cookies to loved ones. When I give to others, I feel the warmth that comes from demonstrating my appreciation of them, in the form of a thoughtful gift, I baked myself.

I remind myself every day, that I am here on this earth, not only for the purpose of receiving divine blessings, but also, for the purpose of sharing my good with others.


Crowd Pleasing Party Meatballs

2 lg. eggs, lightly beaten

12 oz. can evaporated milk

2 c. quick cooking oats

1 c. finely chopped onion

1-1/2 tsp. salt

1-1/2 tsp. coriander

1 tsp. poultry seasoning

1/2 tsp. garlic powder

1/2 tsp. pepper

3 lbs. ground beef


In a large bowl, combine the first nine ingredients. Crumble beef over the mixture; mix in well. Shape into 1-inch balls. Place them into three greased 9x13 inch baking pans.



2 c. ketchup

1-1/2 c. brown sugar

2 T. prepared mustard

1/2 c. finely chopped onion


Combine the four ingredients; mix well. Pour over the meatballs. Bake, uncovered, at 325 degrees for 1 hour. Turn the meatballs over, bake another 15-20 minutes.

Transfer the meatballs to a large crockpot. Leave crockpot on low setting, that way they stay nice and hot, as your party goes on.

Yield: 7 dozen


Yummy Holiday Dip

3 (8 oz.) pkgs. cream cheese

2 cans Rotel® tomatoes

1 pkg. mild or hot sausage, browned


Soften the cream cheese. Brown the sausage, drain. Then add all three ingredients to a crockpot; combine. Serve with crackers, or your favorite chips.


Crab Cream Cheese Dip


6 oz. can lump crab meat

1 c. shredded mozzarella cheese

1 c. sour cream

1 tsp. hot sauce


Combine all ingredients and bake at 325 degrees for 30 minutes. Serve hot. The four ingredients combined together make an excellent dip. Yummy with tortilla chips or wonton crisps.


Pizza Bites

8 oz. pkg. cream cheese, softened

1 c. grated parmesan cheese

10-12 slices pepperoni, chopped

2 cans crescent rolls


Combine the cheeses with the pepperoni. Unroll the crescent rolls out into rectangles; press perforations together. Spread the mixture over; roll up, jelly roll fashion. Cut into eight slices each. Bake at 375 degrees for 15-20 minutes, or until golden brown.


Five Cheese Spinach Artichoke Dip

12 oz. jar roasted sweet red peppers

6-1/2 oz. jar marinated quartered artichoke hearts

10 oz. pkg. frozen chopped spinach, thawed & squeezed dry

8 oz. fresh mozzarella cheese, cubed

1-1/2 c. shredded Asiago cheese

8 oz. cream cheese, softened & cubed

1 c. crumbled feta cheese

1/2 c. shredded provolone cheese

1/4 c. finely minced fresh basil

1/4 c. finely chopped red onion

2 T. mayonnaise

2 garlic cloves, minced


Drain peppers, reserve 1 tablespoon liquid; chop peppers. Drain artichokes, reserve 2 tablespoons liquid; coarsely chop artichokes.

In a 3 qt. slow cooker, coated with cooking spray, combine the spinach, cheeses, basil, onion, mayonnaise, garlic, artichokes and peppers. Stir in reserved liquids.

Cook, covered, on high for 1-1/2 hours. Stir the dip. Lower heat to keep warm while serving. Stir before serving. Serve with crackers and cut up veggies.

Yield: 16 servings


Chicken Ranch Mac & Cheese

3 c. uncooked elbow macaroni

3 T. butter

2 T. flour

1/2 tsp. salt

1/4 tsp. pepper

1 c. milk

1-1/2 c. shredded sharp cheddar cheese

1/2 c. grated parmesan cheese

1/2 c. shredded Swiss cheese

3/4 c. ranch salad dressing

1-1/2 c. chopped cooked chicken



1/2 c. seasoned bread crumbs

2 T. butter

10 strips bacon, cooked & crumbled

1 T. minced fresh parsley


Preheat oven to 350 degrees. In a 6 qt. Dutch oven, cook macaroni according to the directions; drain and return to pot.

Meanwhile, in a medium saucepan, melt butter over medium  heat. Stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook until thickened. Stir in cheeses until blended. Stir in ranch dressing.

Add the chicken and sauce to the macaroni; stir to combine. Transfer to a greased 9x13 inch baking casserole.

Toss bread crumbs with melted butter; sprinkle over the macaroni. Top with bacon. Bake uncovered for 35 minutes. Sprinkle with parsley.

Yield: 10 servings


Brownie Mocha Trifle

1 pkg. fudge brownie mix (for 9x13 size pan)

1-3/4 c. milk

2 pkgs. (3.04 oz. ea.) instant vanilla pudding mix

1/2 c. cold brewed coffee

2 c. whipped topping

1 Heath candy bar, (1.4 oz. size), crushed

Red & green maraschino cherries


Prepare brownies according to package directions. Cool. Cut into 1-inch pieces.

In large bowl, whisk milk and pudding mixes for 2 minutes; let thicken. Stir coffee in.

In trifle bowl or deep 2 qt. bowl, layer brownie pieces, pudding mix, several times. Top with whipped topping and crushed candy bar over the top. Chill until ready to serve. Drain cherries, add a few on top to make look festive.


Candy Cane Dessert Squares


2 c. chocolate sandwich cookie crumbs

1/2 c. butter, melted


Combine chocolate crumbs (you crush with the white filling inside), and melted butter. Press into a 9x13 inch (ungreased) pan. Bake at 325 degrees for 8 minutes.



1 c. semi-sweet chocolate chips

2/3 c. whipping cream


Melt chocolate chips and whipping cream in a 1 quart saucepan or microwave, until melted; spread over crust.



1 c. powdered sugar

2 (8 oz.) pkgs. cream cheese, softened

2 tsp. peppermint extract

1/4 tsp. red food coloring

1-1/2 c. heavy whipping cream, whipped

2/3 c. crushed red & white candy canes


In large mixing bowl, beat cream cheese, powdered sugar, and peppermint extract until fluffy. Beat in food coloring. Fold whipped cream into cream cheese mixture until incorporated. Fold in crushed candies. Spread over chocolate layer. Cover and refrigerate for 2 hours.


Helpful Hints:

• To keep your brownies or any bars that have two eggs or more in the recipe, soft, don’t mix with an electric mixer. Use a spoon or wire whisk. The beating with an electric mixer causes a crust over the top.

• Making meringues: Always do on a sunny looking day. It never turns out if made on a cloudy day.

• For faster cookie making, stir up all the light color batters first. That way, you don’t have to wash the beater, unless you have an extract or heavy flour.

• Make sure you save the address off the Christmas cards. This is in case the address has changed.

“May the spirit of Christmas fill your souls.”


The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

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