Check out the Honeyville catalog for more great

recipes using our yummy local products!

Strawberry
Rhubarb
Candy Cane
Coffee Cake

of
recipe on pg. 31
book
ok
Co
ay
id
ol
the H

Honey
Barbecue
Meatballs

recipe on pg
. 11 of the
Holiday Cookb
ook

Honeyville Factory Store

33633 Hwy 550
Open Daily 9am 5pm

The Durango Mall

(Oct. 15 Dec. 27, 2012)

Monday Friday 10am 8pm
Saturday 10am 7pm
Sunday 11am 6pm

(970) 247-1474
www.honeyvillecolorado.com

Pumpkin
Butter
Pumpkin Pie

recipe on pg. 28 of the

Holiday Cookbook

Publisher

Designer/Editor

Richard G. Ballantine

Tracy Willbanks

General Manager
Ken Amundson

Vice President of
Newspaper Advertising
Paul C. Hay

Director of Sales
and Marketing
Mark Drudge

Design Manager
Brady Sutherlin

Advertising Sales
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24

Table of Contents

Beverages
Breakfast & Brunch
Appetizers & Snacks
Breads
Soups & Salads
Main Dishes
Side Dishes
Desserts

The Durango Herald was pleased with the submission

of recipes from the community. Thank you to
everyone who took the time to send favorite holiday
recipes. We appreciate each one we recieved and
value the time it took to submit them. Due to space
constraints, we were unable to print all of the recipes.
We apologize if you do not see your recipe in
the cookbook. We hope you enjoy the
many mouth-watering recipes and add
some to your table this holiday season.

Mitchell Carter, Tracy Willbanks,

Jennifer Dickens, Hanah Noland,
Janelle Farnam, Michelle Uhl,
Karla Sluis, Jan Nesset

Marketing & Promotions

Sharon Hermes

a publication of:

November 18, 2012 Holiday Cookbook 2012 3

Beverages
4 Holiday Cookbook 2012 November 18, 2012

Lynns Holiday Au Lait

Snow Flake Cocoa

From the kitchen of: Lynn Dearey, Durango

Ingredients:
2 cups HOT brewed coffee
2 cups milk, heated
cup flavored liquid creamer

(try Pumpkin Spice Latte flavor)
1 Tbsp vanilla extract
Dash of ground cinnamon
Dash of ground nutmeg
Cinnamon sticks (optional)
Directions:
1. Combine coffee, milk, creamer, vanilla extract,
cinnamon, and
nutmeg in a large container.
2. Serve with cinnamon sticks (optional.) ENJOY!
YUMMO!!

Beverages

Ingredients:
2 cups whipping cream
6 cups milk
1 tsp vanilla
1 (12 oz) package of white chocolate chips
Whipped cream and candy canes (optional)
Directions:
1. Stir together whipping cream, milk, vanilla, white
chocolate chips in a slow cooker.
2. Cover and cook on low for 2-2 hours stirring
occasionally until mixture is hot and chocolate chips
are melted. Stir again before serving. Garnish with
whipped cream and candy canes if desired.

November 18, 2012 Holiday Cookbook 2012 5

Breakfast & Brunch

6 Holiday Cookbook 2012 November 18, 2012

Breakfast/Brunch

Smoked Salmon Cheesecake

From the kitchen of: Heidi Renza, Durango

Ingredients:
4 Tbsp butter, divided
cup dry bread crumbs
cup grated Gruyere cheese, divided
1 tsp minced fresh dill weed or tsp dried dill weed
1 medium onion, peeled and minced
28 ounces cream cheese, softened
4 eggs
1/3 cup of half and half
tsp salt
pound smoked salmon, coarsely chopped, divided
Directions:
1. Preheat oven to 325 degrees. Butter 8-9 inch springform
pan, using about 1 Tbsp of the butter. Use springform pan with tight seal to avoid leakage. In small bowl, combine bread crumbs, cup of the Gruyere, and dill. Toss to blend and sprinkle in prepared pan, turning and tapping to coat evenly. Chill while preparing filling.
2. In medium, heavy skillet with lid, melt remaining 3 Tbsp butter over low heat. Add onion, cover and cook
until soft, stirring occasionally, about 10 minutes. In food processor, blend cream cheese until smooth. Add eggs,
remaining cup Gruyere, half aand half and salt. Process until smooth. Gently stir in cooked onion and all but 2
tablespoons of salmon by hand. Pour into prepared pan. Top with remaining 2 Tbsp of salmon.
3. Set springform pan in large roasting pan. And fill roasting pan with enough water to come halfway up sides
of springform pan. Bake 1 hour and 20 minutes. Turn off oven and cool cheesecake in oven with door ajar, 1
hour. Transfer pan to rack and cool to room temperature before removing sides of pan. Store in refridgerator and
bring to room temperature before serving. Best 24-36 hours after baking.

Freds Zucchini Fritters

Baked Egg Casserole

Ingredients:
2 cups zucchini, shredded or finely chopped
1 Tbsp parsley (dry or fresh)
tsp minced garlic (dry or fresh)
1 tsp salt
tsp pepper
3 large eggs, beaten
cups flour (white, wheat or rice)
4 Tbsp olive oil
cup chopped onion (dry or fresh)

Ingredients:
1 pound sausage (no spice)
Mushrooms 1 cup chopped
Green chile diced (small can)
3 green onions
(add anything to sausage mixture)
12 eggs
1 can of cream of mushroom soup
1 cup cheese

From the kitchen of: Fred Shearer, Cortez

Directions:
1. Grate zucchini, add parsley, garlic, salt, pepper,
and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
2. Heat olive oil in a nonstick pan over medium
heat. Drop 4 tablespoons of zucchini mixture into
pan. Spacing a few inches apart.
3. Cook fritters until golden brown on both sides,
just like pancakes 2-3 minutes. Serve with any gravy,
salsa, mustard, ketchup or just plain. Dressing is your
choice.

From the kitchen of: Jodi Sutton, Cortez

Directions:
1. Brown sausage, add peppers, mushrooms, onions.
2. Beat 12 eggs with one can of cream of mushroom soup.
3. Grease 9x12 pan, put sausage mixture in first,
add egg mixture. Sprinkle cheese on top. Bake at
350 for 45-60 minutes. Serve immediately.

November 18, 2012 Holiday Cookbook 2012 7

Appetizers & Snacks

8 Holiday Cookbook 2012 November 18, 2012

Appetizers & Snacks

Avocado and Cilantro Deviled Eggs

Peanut Butter
Apple Dip

From the kitchen of: Lynn Dearey, Durango

Ingredients:
6 hard-boiled eggs, peeled
1 ripe avocado
tsp lime juice
of a small red onion (finely minced)
of a bunch cilantro (very finely chopped )
A few grinds of pepper
tsp kosher salt
1 tsp (plus some for garnish) smoked paprika
1 tsp applewood-smoked sea salt

From the kitchen of: Heidi Renza,

Durango

Directions:
1. Cut eggs in half lengthwise. Carefully scoop out the yolks and put into a
medium bowl. Put egg halves onto a platter and put into the fridge.
2. With a fork, crumble up the egg yolks. Cut avocado in half and remove
the pit. Scoop out the avocado flesh from both halves and add it to the egg
yolks. With a spoon, mix well, until the yolks and avocado are creamy. Add
lime juice and mix well. Add rest of ingredients. Mix well to combine.
3. Remove egg halves from the fridge. Using a small cookie scoop, scoop
avocado yolk mixture into the egg halves. Garnish with s sprinkle of smoked
paprika. Serve immediately, or before the avocado browns.
Note: If you plan on taking these to a party, make them up the same day,
because the avocado and egg yolk will turn a strange grayish green color
the day after making them. However, they are still just as tasty!

Ingredients:
1 package (8oz) cream cheese

(softened)
1 cup peanut butter
1 cup packed brown sugar
cup milk
3-4 apples cut into wedges
Directions:
1. Mix cream cheese, peanut
butter, brown sugar and milk until
well blended.
2. Serve with apples. I like to use
both green and red apples to add
wonderful Christmas colors to my
dinner table. Very festive!

November 18, 2012 Holiday Cookbook 2012 9

Appetizers & Snacks

Chocolate Party Mix

From the kitchen of: Heidi Renza, Durango

Ingredients:
2 cups toasted cereal squares
2 cups small pretzel twists
1 cup dry-roasted peanuts
1 cup (about 20) caramels, unwrapped and coarsely
chopped
1-2 cups (11-12 oz package) semisweet
chocolate, milk chocolate or butterscotch-flavored
morsels
Directions:
1. Coat 9x13 baking pan with non-stick cooking
spray. Set aside.
2. Combine cereal, pretzels, peanuts and caramels
in large bowl.
3. Microwave morsels in medium, uncovered, microwave-safe bowl on medium-high (70%) power for
1 minute; stir. Morsels may retain some of their original
shape. If necessary, microwave at additional 10-15
second intervels, stirring just until morsels are melted.
4. Pour over cereal mixture; stir to coat evenly.
Spread mixture in prepared baking pan; cool for 30-45
minutes or until firm. Break into bite-size pieces. Store in
airtight container.

Coconut Cream Fruit Dip

From the kitchen of: Lynn Dearey, Durango

Ingredients:
4 oz cream cheese
(15oz) can Cream of Coconut (Not coconut
milk!!! Find this in the aisle with the margarita mix &
other mixers.
(8oz) tub Cool Whip
Directions:
1. Whip the cream cheese with the cream of coconut in a stand mixer until all lumps are gone.
2. Remove paddle, & fold in cool whip.
3. Serve with fruit or graham crackers.
10 Holiday Cookbook 2012 November 18, 2012

Amandas Stuffed Mushrooms

From the kitchen of: Amanda Zellitti, Durango
Ingredients:
lb. hamburger
lb. Italian sausage
2 large cartons of whole mushrooms
3/4 cups Italian bread crumbs
of a block cream cheese (4oz)
1 stick butter, divided
3 tsp parsley
cup shredded parmesan cheese
cup shredded mozzarella cheese
1 tsp minced garlic
tsp black pepper
Directions:
1. Brown hamburger and sausage in skillet make sure
to crumble into very small pieces. Cook until cooked
through.
2. Take mushrooms and clean with a damp paper
towel; dont submerge in water, or they will become
rubbery. Take out stems and chop 1 cup of stems into
fine pieces.
3. Add the cup of the stems, cream cheese, of the
butter, bread crumbs, parsley, parmesan cheese, mozzarella cheese, garlic and pepper to meat mixture, mix
well.
4. Melt the rest of the butter in a 11x13 baking pan in
the oven. Take the mixture and spoon into mushroom
caps. Top each cap with a little parmesan cheese.
Bake at 350 until cheese is bubbly about 20-25 minutes.

Appetizers & Snacks

Honey Barbeque Meatballs

From the kitchen of: Sheree Culhane, Honeyville, Durango

Ingredients:
1 lb ground pork
1 lb ground beef
1 cups seasoned bread crumbs
2 eggs
cup diced onion
Salt and pepper to taste
cup Honeyville Barbeque Sauce
2-14 oz bottles Honeyville Honey Smoked Barbeque
Sauce
Directions:
1. Mix first seven ingredients in bowl.
2. Poor remaining Honeyville Barbeque Sauce into
crockpot or saucepan.
3. Roll meat mixture into balls with hands and gently
drop into sauce.
4. Simmer, stirring only occasionally.
Note: May use premade frozen meatballs for an instant appetizer.

Photo by Paul Boyer

RGS (Really Good Stuff) Snack Mix Roasted Red Pepper & Feta Dip
From the kitchen of: Lynn Dearey, Durango

From the kitchen of: Karla Sluis, Durango

Ingredients:
Mix:
1 (12 oz.) box Crispex or Chex cereal (any flavor)
1(10 oz.) bag small twist pretzels
1 (6 oz.) bag Bugles (plain flavor)
10 oz. any nuts
Coating:
1 cup butter (melted)
2 cups brown sugar
cup light corn syrup
1 tsp. vanilla extract
1 tsp. almond extract

Ingredients:
1 whole roasted red pepper (from a jar)
1 cup crumbled feta
1 small clove garlic
2 Tbsp olive oil

Directions:
1. Preheat oven to 325 degrees.
2. Thoroughly mix together first four ingredients in a
large 8 qt. bowl. Set aside.
3. Mix butter, sugar, and corn syrup in a medium
sauce pan. Bring to a boil and allow boiling for just 2
minutes. Add vanilla and almond extract. Stir with a
wire wisk.
4. Pour over mix ingredients. Stir gently to coat
evenly. Place on large baking sheet.
5. Bake at 325 degrees for 8 minutes. Take out, stir
well, and put in oven for another 8 minutes. Immediately spread out on parchment paper. Allow to cool.
Store in airtight container.

Joyces Cheesy Sausage hors doeuvres

Directions:
1. Combine all of the ingredients in a food processor. Pulse for 10 seconds, scrape down the sides, then
repeat until combined, about 1 minute. Makes
cup. This is a great dip for a platter of vegetables and
pita bread, or use it as a sandwich spread.

From the kitchen of: Joyce Cook, submitted by

LaDean Chadwick, Dolores
Ingredients:
1 cup flour
1lb spicy sausage (uncooked)
1lb shredded cheese
Directions:
1. Mix together ingredients.
2. Drop spoonfuls on baking sheet
3. Cook at 350 for 15 minutes

November 18, 2012 Holiday Cookbook 2012 11

Appetizers & Snacks

Bumbleberry Jalapeo Cream Cheese Dip

From the kitchen of: Sheree Culhane, Honeyville,

Durango
Ingredients:
1 bottle Honeyville Bumbleberry Jalapeo

Sauce
8 oz cream cheese
Salted Crackers

Directions:
1. Mix cup Bumbleberry Jalapeo Sauce
with cream cheese in serving bowl. Cover and
refrigerate 1 hour.
2. Make a well in the center of the cream
cheese mixture and for the rest of the sauce.
Serve with crackers.

Photo by Paul Boyer

12 Holiday Cookbook 2012 November 18, 2012

Breads
November 18, 2012 Holiday Cookbook 2012 13

Breads

Fall Apple Bread

Delmas Banana Nut Bread

Ingredients:
5 cups peeled, sliced cooking apples
2 cups sugar
1 cup Crisco oil
1 tsp nutmeg
1 tsp ground cloves
1 tsp cinnamon
3 eggs
1 tsp salt
1 tsp baking powder
1 tsp baking soda
3 cups flour
1 cup chopped pecans

Ingredients:
cup plus 2 Tbsp butter
cup sugar
cup brown sugar
3 eggs
4 ripe bananas
3 Tbsp. milk
2 cups flour
2 tsp baking powder
tsp salt
tsp baking soda
1 tsp vanilla
1-2 chopped nuts (preferably walnuts)

Directions:
1. Mix together the apples, sugar, Crisco oil, nutmeg, ground cloves and cinnamon (first six ingredients). Let set for 1 hour.
2. Beat eggs add to apple mixture. Mix well (can
use big mixer on low).
3. Add dry ingredients. Bake at 350 for 1 hour in 2
large greased and floured loaf pans.

Directions:
1. Cream butter and sugar, add eggs, bananas
and milk and mix well.
2. Add dry ingredients, vanilla and all but cup of
nuts.
3. Pour mixture into greased loaf pans and sprinkle
with remaining nuts.
4. Bake in a 350 oven for 40-45 or until a toothpick
comes out clean.

From the kitchen of: Rhonda Zellitti, Durango

From the kitchen of: Delma Burt

High in the Sky Banana Bread My Moms Banana Bread

From the kitchen of: Karla Sluis, Durango (Altitude-Adjusted)

From the kitchen of: Heidi Renza, Durango

Ingredients:
4 Tbsp butter, softened
2 eggs
2-3 bananas, very ripe and mashed
2/3 cup of sugar
1 &1/3 cups flour
teaspoon salt
teaspoon baking soda
teaspoon baking powder
teaspoon cinnamon
Optional: chopped nuts, dried fruit, chocolate chips

Ingredients:
1 cup flour
tsp baking soda
tsp salt
1 cup sugar
cup canola oil
1/3 cup of buttermilk
1 tsp vanilla
1 egg and 1 egg yolk
3 very ripe bananas
2/3 cup chopped pecans ( cup whole pecans)

Directions:
1. Preheat oven to 350 F. Combine butter, eggs, sugar
and mashed bananas in a bowl. Bananas should be
finely mashed.
2. Combine flour, salt, baking soda, baking powder
and cinnamon in another bowl.
3. Mix wet and dry ingredients together until well
blended. If you would like to add optional ingredients,
stir in about cup here.
4. Pour dough into 1 greased 9x5 loaf pan. Bake at
350 F for 55 minutes, or until toothpick inserted in center
comes out clean. Let bread cool in pan for 5-10 minutes
before removing. Enjoy hot or cold.
14 Holiday Cookbook 2012 November 18, 2012

Directions:
1. Preheat oven to 350. Grease 9x5x2 pan with
butter and flour.
2. In large bowl, whisk flour, soda and salt. Set aside.
3. In a bowl, whisk until smooth: sugar, oil, buttermilk,
vanilla, egg and yolk.
4. Pour wet ingredients over dry ingredients and
whisk until combined.
5. Add pecans and mashed bananas and whisk
gently to combine.
6. Pour into prepared pan. Bake for 60-65 minutes.
Cool for 30 minutes.

Soups & Salads

November 18, 2012 Holiday Cookbook 2012 15

Soups & Salads

Asparagus Leek Chowder

Cauliflower Broccoli Pea Salad

From the kitchen of: Susie Daves, Submitted by LaDean

Chadwick, Dolores

From the kitchen of: Marlene Peterson, Cortez

Ingredients:
1 head cauliflower
1 package frozen peas (about 2 cups)
1 bunch broccoli
Dressing:
2 cups mayo
1 cup sour cream
1/3 cup sugar
1 tsp seasoning salt
1 tsp garlic salt
tsp pepper
Chopped onions

Ingredients:
1 lb fresh asparagus, cut in one-inch pieces
3 cups sliced fresh mushrooms
3 large leeks (white portion only) sliced
6 Tbsp butter
cup flour
tsp salt, dash of pepper
2 cups chicken broth
2 cups half and half
lb corn (about 11 oz)
1 Tbsp chopped pimentos
Directions:
1. Saut asparagus, mushrooms and leeks in butter for 10
minutes. Stir in flour, salt and pepper until blended.
2. Gradually stir in broth and cream. Bring to boil. Reduce
heat, cook and stir 2 minutes or until thickened. Stir in corn and
pimientos. Heat.

Dads Posole

Directions:
1. Rinse posole with cold water, put into pot with water and
boil for one hour to pop kernels. Drain and put into crockpot.
2. Cook pork (boil), let cool and dice.
3. Put cooking water into refrigerator, let chill, skim off fat
and put into pot.
2. Add all ingredients (add water to fill pot) and cook overnight. Flavor is best when cooked a day before serving. Serve
with flour tortillas.

Katies Cranberry Salad

From the kitchen of: Donna Pharo, Cortez

Ingredients:
1 (20 oz.) can of crushed pineapple
2 (4 oz.) packages of raspberry Jell-o
1 (16 oz.) can whole cranberry sauce
1 crisp apple
2/3 cup chopped walnuts
Directions:
1. Drain pineapple, reserving juice, add enough cold water
to juice to measure 3 cups. Pour in to saucepan. Bring to boil;
remove from heat. Add dry jello packages & stir 2 minutes.
Stir in cranberry sauce. Refrigerate for 1 hours or until slightly
thickened. Stir in pineapple, chopped apple & chopped walnuts. Refrigerate 4 hours or until firm.
16 Holiday Cookbook 2012 November 18, 2012

Cold Rice Salad

From the kitchen of: Beverly Clark , Dutton

From the kitchen of: Leslie Doran (A family Christmas Eve

tradition)
Ingredients:
1 4 lb. pork butt
tsp. thyme
1 pkg. frozen posole
2 tsp. Salt
1 bag Green chile, diced
1 tsp. pepper
1 onion, diced
1 tsp. oregano
1 container red Bueno Chile, mild
3 cloves garlic, minced

Directions:
1. Steam cauliflower and broccoli about 3 minutes
2. Mix dressing ingredients together. Pour over steamed
veggies. Chill and serve.

Ingredients:
4 cups chicken stock
2 cups uncooked brown rice
3 6oz jars marinated artichoke hearts
5 green onions, chopped
1 4oz jar pimento stuffed olives, sliced
1 large green pepper, diced
3 celery stalks, diced
cup parsley
1 tsp curry
Salt and pepper
2 cups mayo
Directions:
1. Bring stock to a boil, add rice, return to boil. Lower heat,
cover, simmer until tender. Cool.
2. Add vegetables, mix left over artichoke marinade with
curry, and mayo spices. Toss and chill.

Grape Salad

From the kitchen of: Marilyn Baber, Bayfield

Ingredients:
2 lbs purple grapes
8 oz sour cream
8 oz cream cheese
cup sugar
2 tsp vanilla
cup chopped walnuts
3 Tbsp brown sugar
cup shredded cheese
Directions:
1. Cut grapes in half.
2. Mix sour cream, cream cheese, sugar and vanilla
3. Mix all with grapes into 9x13 serving dish. Sprinkle with
brown sugar, walnuts and cheese. Chill before serving.

Crunchy Noodle Salad

From the kitchen of: Lynn Dearey, Durango

Ingredients:
Kosher salt
1 lb thin spaghetti
1 pound sugar snap peas (I cut them in quarters)
cup olive oil
cup rice wine vinegar
1/3 cup soy sauce
3 Tbsp dark sesame oil
1 Tbsp honey
2 garlic cloves, minced
1 tsp grated fresh ginger
Applewood smoked sea salt, garlic pepper, & smoked paprika
3 Tbsp toasted white sesame seeds, divided
cup smooth peanut butter
1 each - red, yellow, orange bell peppers, cored and seeded,

and thinly sliced
1 bunch green onions (white and most of green parts), sliced

diagonally
1 bunch of cilantro (chopped fine)
1 cup sunflower seeds
Directions:
1. Bring a large pot of salted water to a boil. Add the spaghetti
and cook according to package directions. Drain and set aside.
2. Meanwhile, bring another large pot of salted water to a boil,
add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with
a slotted spoon and immerse them in a bowl of ice water. Drain.
3. For the dressing, whisk together the vegetable oil, rice wine
vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons
sesame seeds, peanut butter, applewood smoked seasalt, garlic
pepper, & smoked paprika in a medium bowl.
4. Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture.
Add the remaining 1 tablespoon of sesame seeds and the sunflower seeds and toss together.
5. Chill overnight or for several hours to marry flavors. Serve on a
bed of chow mein noodles.

Szechuan Carrot Soup

From the kitchen of: Karla Sluis, Durango

Ingredients:
1 teaspoon olive oil
1 onion, chopped
1 celery rib, chopped
1 clove garlic, minced
1 pound carrots, chopped
1 inch fresh ginger root, thinly sliced
to teaspoon red pepper flakes
3 cups chicken or vegetable stock
1 teaspoon soy sauce
1 tablespoons creamy peanut butter
1 teaspoon sugar
1 teaspoon toasted sesame oil
1 cup milk
cup fresh cilantro, chopped
Directions:
1. In a heavy saucepan, heat oil over medium heat and cook
onion, celery, and garlic until golden, stirring often (about five minutes).

Soups & Salads

Smoked Gouda and Shiitake Mushroom Soup

From the kitchen of: Kathy Mathers, Bayfield

Ingredients:
lb. butter
1 cup yellow onion, diced small
2 quarts chicken broth
12 oz. smoked gouda, finely shredded
1 cup flour
1 quart heavy cream
1 tsp garlic, minced
1 cup Madeira wine
oz. fresh thyme, chopped fine (just the leaves, no
stems dont use dried, it wont give the flavor)
12 oz. shiitake mushrooms, julienned caps only
Directions:
1. Melt butter in a large pot. Add onion and mushrooms,
saut until cooked but still firm.
2. Add flour to make a roux. Cook for five minutes more
while stirring to coat all of the ingredients.
3. Stir in the remaining ingredients and blend well.
4. Be careful not to scorch the soup. Cook until the cheese
melts and the consistency is thick and smooth.

Thanksgiving Leftover-Turkey Soup

From the kitchen of: Karla Sluis, Durango

You will be begging people for turkey carcasses after you try
this soup, which is kind of weird; but go with it!
Ingredients:
1 leftover cooked turkey carcass
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup uncooked long-grain rice
2 teaspoons salt
1 teaspoon chicken bouillon granules
teaspoon pepper
Directions:
1. Place turkey carcass in a soup kettle or Dutch oven and
cover with water. Bring to a boil. Reduce heat; cover and simmer for one hour. Remove carcass, cool.
2. Set aside three quarts of broth. Remove turkey from
bones and cut into bite-sized pieces; set aside.
3. In a soup kettle or Dutch oven, saut the onions, carrots
and celery in butter until tender. Reduce heat; stir in flour until
blended.
4. Gradually add 1 quart of reserved broth. Bring to a boil;
cook and stir for 2 minutes or until thickened.
5. Add cream, rice, salt, bouillon, pepper, remaining broth
and reserved turkey. Reduce heat; cover and simmer for 30-35
minutes or until rice is tender.
2. Add carrots, ginger, red pepper flakes and broth. Simmer,
covered, until carrots are very tender (about 45 minutes).
3. Add remaining ingredients (except cilantro) and pure in a
blender. (Caution: Be very careful when blending hot liquids. Fill
container full, put towel over cover, hold cover down firmly, and
start blender on pulse at first.)
4. Return soup to pan and heat over low heat until warm. Do
not boil. Garnish with chopped cilantro. This soup freezes and
reheats wonderfully.

November 18, 2012 Holiday Cookbook 2012 17

Main Dishes
18 Holiday Cookbook 2012 November 18, 2012

Main Dishes

Bang Bang Shrimp

Lazy Cooks Chile Rellenos

Ingredients:
1 lb shrimp (smaller are better)
Hot oil for frying (we use canola)
For the Sauce:
cup mayonnaise
cup Thai sweet chili sauce (try Mae Ploy)
1 Tbsp of Sriracha hot chili sauce (more or less may be

used, depending how spicy you want it)
2 Tbsp rice wine vinegar
1 Tbsp sugar
For the Dredge:
1 cereal bowl full of corn starch
For the Batter:
1 tsp salt
2 well-beaten eggs
cup milk
cup cornmeal
cup flour
tsp baking powder
For the 2nd Dredge:
Panko bread crumbs in a medium bowl
For the Presentation:
Chopped green onions
Chopped Romaine lettuce

Ingredients:
1- lbs monterey jack cheese, shredded or

monterey jack and colby cheese
2 cans (7oz. ea.) whole (cut length wise) or diced green

chiles (hot or mild)
7 eggs
1 pint dairy cream (can use Imitation sour cream)
Paprika

From the kitchen of: Amanda Puett, Cortez

Directions:
1. Mix all of the sauce ingredients together.
2. For the batter: Mix eggs and milk together and then add
all dry ingredients in to bowl.
3. Prep the Shrimp, Clean, De-vein (if necessary), pat dry
with paper towel.
4. Dredge each shrimp in the cornstarch, then dunk each
shrimp into the batter, then lightly coat each shrimp with
Panko, and place into the fryer or hot oil.
5. Cook Shrimp until golden brown and cooked all the way
through.
6. Toss shrimp in the sauce, cover them how you like it.
7. Place the chopped lettuce in a serving bowl, put shrimp
on top of lettuce, top with chopped green onions.

Beef Burgundy

From the kitchen of: Anna Dearey

Ingredients:
4 lb. chuck roast (cut in 1 pieces). Brown in flour.
2+ cloves garlic
2 cans French onion soup
2 to 3 cans mushrooms (chopped)
2 cups Burgundy wine
Directions:
1. Stir the above together and put in a large, covered
Dutch oven.
2. Bake at 325 degrees for 4+ hours (stir at the 2 hour mark).
Add more wine if needed. Serve over brown rice.

Garlic Pork Chops

From the kitchen of: LaDean Chadwick, Dolores

Ingredients:
3-4 pork chops
1 can of cream of mushroom with roasted garlic soup
cup water
Directions:
Brown pork chops in skillet. Add cream of mushroom with
roasted garlic soup and water. Heat to boil, cover and cook
20 minutes or until tender.

From the kitchen of: LaCora Hammock, Lenn Pacheco

Directions:
1. In greased 7x11 casserole, alternate layers of chiles and
cheese, beginning with chiles and ending with cheese.
2. Beat sour cream into eggs until smooth. Pour over chiles
and cheese.
3. Sprinkle generously with paprika. Bake uncovered in preheated oven 350, for about one hour or until knife comes out
clean and top is puffy and golden brown. Serve with baked
ham, poultry or other meats of your choice. Serves 10.

Round Steak Sauerbraten

From the kitchen of: Twylla Mahoney, Telluride

Ingredients:
1 lb round steak
1 envelope brown gravy mix
1 Tbsp minced onion
1 Tbsp brown sugar
2 Tbsp wine vinegar
1 tsp Worchester sauce
tsp ground ginger
1 bay leaf
Hot buttered noodles
Directions:
1. Cut meat in 1-inch strips, brown meat in 1 Tbsp shortening.
Remove meat from skillet.
2. Add gravy mix and 2 cups water. Bring to boiling, stirring
constantly.
3. Stir in next six ingredients (onion, brown sugar, wine vinegar,
Worchester sauce, ginger, bay leaf).
4. Add tsp salt, and tsp pepper. Return meat.
5. Turn into 1 quart casserole dish. Cover, bake at 350 for 1
hours. Remove bay leaf. Serve on noodles. Makes 5 or 6 servings.

Steak Stroganoff

From the kitchen of: Julee Glynn, Durango

Ingredients:
2 Tbsp flour
tsp garlic powder
tsp pepper
tsp paprika
1 lb boneless beef round steak
10 oz. can cream of mushroom soup
cup water
1 envelope dried onion soup mix
9 oz. jar sliced mushrooms, drained
cup sour cream
1 Tbsp minced fresh parsley (optional)
Directions:
1. Combine flour, garlic powder, pepper, paprika in crock pot.
2. Cut meat into 1 x strips. Place in flour mixture and toss
until meat is well coated.
3. Add mushroom soup, water, and soup mix. Stir until well
blended. Cover. Cook on High for 3-3 hours, or Low 6-7 hours.
4. Stir in mushrooms, sour cream and parsley. Cover, cook on
High 10-15 minutes or until heated through. Serve over wide noodles
or rice.
November 18, 2012 Holiday Cookbook 2012 19

Main Dishes

Lynns Rockin Roast

Salmon Napoleons

Ingredients:
1 large beef roast (any cut)
1 can cream of mushroom soup
1 packet Lipton Onion Soup Mix
1 can Coke or Cherry Coke or Pepsi or Cherry Pepsi
Onion

Ingredients:
cup sour cream
cup chopped cucumber
3 Tbsp. chopped fresh dill weed (or 1 tsp dried dill weed)
All-purpose flour
of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets

(1 sheet), thawed
1 cups chicken broth
cup dry white wine
tsp. ground black pepper
6 salmon fillets, 1-inch thick (about 1 pounds)

From the kitchen of: Lynn Dearey, Durango

Directions:
1. Whisk together cream of mushroom soup, onion soup mix, and soda
2. Put roast in crock pot (I put it in frozen, this makes more juice for
gravy) and pour mixture over the top.
3. Sprinkle generously with fresh ground pepper. Dont sprinkle with salt,
the onion soup mix makes it plenty salty.
4. Put thick sliced onions over the top of pepper.
5. Let it cook all day on high or low, depending on whether you started
with a thawed or frozen roast. This makes the worlds BEST gravy!

Potpie Chicken or Turkey

From the kitchen of: Shirley Diedrich, Cortez

Ingredients:
cup diced onion
cup diced celery
2 cups mixed vegetables
cup chicken broth
1 can (10 oz) cream of chicken soup (un-diluted)
cup sour cream
3 cups cooked, diced, chicken or turkey
tsp salt
tsp pepper
Topping:
tsp baking powder
tsp salt
1 cup flour
cup milk
2 beaten eggs
3 Tbsp diced green bell peppers
2 Tbsp chopped pimentos (drained)
1 cup shredded cheese, divided
Directions:
1. Saute onions and celery a few minutes. Add broth and mixed vegetables. Simmer until tender. Remove from heat and add rest of ingredients. Spoon into Pam-sprayed baking dish. Heat oven to 350.
2. Mix topping ingredients together, reserving half the cheese. Drop by
Tbsp. over mixture. Bake uncovered 35 minutes. Sprinkle with remaining
cheese while hot.

1985 Zucchini Casserole

From the kitchen of: Donna Pharo, Cortez (this recipe has been on
the Pharo familys Thanksgiving table since 1985.)
Ingredients:
3-4 medium zucchini
1 tsp salt
1 cup shredded medium cheddar cheese
1/8 tsp pepper
1/8 tsp garlic salt
cup chopped parsley
cup Bisquick
4 eggs, well beaten
Directions:
1. Wash & grate zucchini, pack in bowl and add salt, let it stand 1 hour
and strain in a colander, drain well.
2. In a bowl, combine all ingredients and add the zucchini, then stir in
eggs.
3. Pour in a greased 9 square dish, dot with butter. Bake uncovered at
350 for 25-30 minutes, until set.

20 Holiday Cookbook 2012 November 18, 2012

From the kitchen of: LaDean Chadwick, Dolores

Directions:
1. Heat the oven to 400F. Stir the sour cream, cucumber and 2 tablespoons dill weed in a small bowl. Cover and refrigerate.
2. Unfold the pastry sheet on floured work surface. Cut the pastry sheet
into 3 strips along the fold marks. Cut each strip into 2 rectangles. Place the
pastry rectangles onto a baking sheet.
3. Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool for 10 minutes. Split each pastry into 2 layers, making 12 layers in all.
4. Heat the broth, wine, pepper and remaining dill weed in a 10-inch
skillet over medium heat to a boil. Add the fish to the skillet. Reduce the
heat to low. Cover and cook for 10 minutes or until the fish flakes easily when
tested with a fork. Season the fish with salt and pepper.
5. Spread 1 heaping tablespoon sour cream mixture on each of 6 bottom
pastry layers. Top each with 1 fillet fish, 1 heaping tablespoon sour cream
mixture and a top pastry layer. Discard the broth mixture.

Elk Burger Enchiladas

From the kitchen of: Kathy Mathers, Bayfield

Ingredients:
2 cups elk burger (can use any other meat too)
2 (7oz.) cans green chile, diced
To taste cumin, onion powder, salt and pepper
1 can cream of mushroom soup, condensed
1 can cream of tomato soup, condensed
1 can enchilada sauce
Corn tortillas
Canola oil
Cheese, grated (Mexican 4 cheese is great)
Sliced black olives
Directions:
1. Lightly brown elk burger with green chile. Season with cumin, onion
powder, salt and pepper. Make sure you turn the heat off as soon as the
burger is lightly cooked.
2. In saucepan, mix and heat soups and enchilada sauce.
3. Dip corn tortillas for a few seconds on each side in hot oil to soften,
drain in between paper towels.
4. Spoon some soup/enchilada mixture into bottom of pan to coat. Add
some meat and cheese to each tortilla and roll to overlap sides. Place
seam down in pan. Pour remaining sauce over and top with cheese and
sliced black olives. Cook at 350 for 30 minutes.

Spicy Beans with Turkey Sausage

From the kitchen of: Jen McConnell, Durango

Ingredients:
1 lb. smoked turkey sausage, cut lengthwise and cut into half-inch slices
1 can each of kidney beans, great northern beans, black beans, all

rinsed and drained
1 cup frozen corn
1 cups salsa
1 large green pepper chopped
1 large onion chopped
1 cup water (enough to fill cooker at least half way)
3 cloves garlic, minced
1 tsp ground cumin
Directions: In 5 qt slow cooker, combine all ingredients. Cover and cook 5-6
hours or until meat is tender. Stir before serving.

Stuffed Italian Meatloaf

Main Dishes

From the kitchen of: The Wine Merchant, Durango

Ingredients:
lb of each ground beef, ground buffalo, Italian sausage
cup fine, fresh bread crumbs
cup freshly grated Parmesan-Reggiano cheese, plus

more for garnish
1 egg
cup heavy cream
tsp freshly grated nutmeg
1 large garlic clove, minced
4 Tbsp chopped parsley
1 small onion, coarsely grated
tsp each salt and pepper
4 thin slices prosciutto
4 thin slices provolone
A good handful of fresh arugula leaves
Directions:
1. Preheat oven to 375. Gently combine ground meats with next 10
ingredients. Mix gently with hands.
2. Line a baking sheet with wax paper. On top of wax paper, gently press
meat mixture into a large square on baking sheet, leaving 2 inches on either
end the long way.
3. Arrange prosciutto, provolone, and arugula down the middle of meat
square.
4. Using the wax paper, lift one edge to roll the meat into a loaf. Seal the
ends of the roll leaving 2 inches at either end the long way. remove wax
paper.
5. Bake meatloaf for 30 minutes or until done. Allow to rest 10 minutes
after removing from oven. Slice at an angle. Garnish with parm-reg.
~Pair with Rubicone Sangiovese/Merlot 2005, Emilia-Romagna, Italy

Chicken Casserole

From the kitchen of: Cora Younie, Durango

Ingredients:
4 large chicken breasts
Swiss cheese
1 can of cream of chicken soup
cup of white wine
1 box of Stove-Top Stuffing (uncooked)
Butter
Directions:
1. Combine soup and wine. In glass 9x11
casserole dish, layer chicken breasts, then
soup/wine mixture, then Swiss cheese. Top
with Stove-Top. Add four pats of butter to top.
2. Bake at 375 for 45 minutes-1 hour.
Chicken should be cooked all the way
through and topping will be golden to dark
brown, a little crispy is okay.

Best Zucchini Casserole Ever

From the kitchen of:
Heidi Renza
Ingredients:
2 cups shredded zucchini
1 cup shredded Swiss

cheese
1 small onion finely

chopped
cup bread crumbs
Salt and pepper
2 eggs beaten
Directions:
1. Mix everything, except for
bread crumbs, which should
be sprinkled on top. Put in a
greased pan. Bake at 375 for
25 minutes.

Green Chile Chicken Enchilada Casserole

From the kitchen of: Kay Griffith, Durango

Ingredients:
1 whole chicken
12 Hatch roasted green chiles
24-36 corn tortillas
1-1 lbs shredded cheese
Optional: shredded onions, cream of mushroom or chicken soup, sour

cream
Directions:
1. Cook the whole chicken in a Corningware dish with lid until done. Save
the broth
2. Once chicken is done and cool enough to handle, take meat off bone
3. Blend the green chiles with the chicken broth to make the sauce
4. Layer tortillas, sauce, chicken, and cheese in the Corningware dish
until full. Layer optional items if you like.
5. Bake at 350 without lid in oven until bubbling, let cool for 10 minutes.

November 18, 2012 Holiday Cookbook 2012 21

Side Dishes
22 Holiday Cookbook 2012 November 18, 2012

Baked Potato Salad

From the kitchen of: Amanda Zellitti, Durango

Ingredients:
8 large baking potatoes
2 cups Miracle Whip (may need a little more, to get the
creamy consistency)
onion chopped finely
1 cup dill hamburger pickles chopped into small pieces
1 large jar of pimentos
6-8 boiled eggs chopped up (when you boil your eggs add
1tsp baking soda to your water and boil for 11-12 minutes.
The baking soda will make the shells come off easily)
Salt and pepper to taste
Sweet paprika
Directions:
1. Wash your potatoes. I like to take bacon grease and grease the
outside of my potatoes with it and then wrap them in foil, this helps
give them even more flavor. Bake your potatoes in a 350 oven until
soft, stick of fork in them and if the fork goes in easily they are done.
2. Let potatoes cool and then skin and chop them into chunks.
Make sure you are using a very large bowl, as this is enough potato
salad to feed a large group.
3. Combine all ingredients except paprika and mix thoroughly. You
will have to judge the amount of Miracle Whip as to what consistency
you like.
4. Sprinkle the top with paprika and refrigerate until ready to serve.

Butterscotch Apples

From the kitchen of: Vicki McCoy, Bayfield

(this recipe is Vickis Great-Great Grandmothers recipe
passed down for more than 100 years.)
Ingredients:
3 large Granny Smith apples, quartered or sliced
cup brown sugar
1 cup water
1 Tbsp cornstarch
1 Tbsp vanilla
1-2 Tbsp butter
Cinnamon to taste
Directions:
1. Make syrup with brown sugar, water, cornstarch. Bring to boil
and add apples. Simmer until tender.
2. Remove from heat. Add butter and vanilla. Sprinkle with cinnamon. Serve as a side dish or over ice cream.

Cinnamon Honey Glazed Carrots

From the kitchen of: Sheree Culhane, Durango

Ingredients:
1 jar Honeyville Cinnamon Whipped Honey

(2 Tbsp suggested serving)
2 packages fresh baby carrots
1-2 Tbsp butter
Directions:
1. In medium saucepan, boil carrots until desired tenderness, approximately 15 minutes.
2. Drain water. Stir in butter until melted. Finish by topping with
Cinnamon Honey by the spoonful and serve warm.
(Picture to the left, Photo by Paul Boyer)

Cranberry Holiday Salad

Side Dishes

From the kitchen of: Melissa Klumph

Ingredients:
1 (6oz) package raspberry flavored gelatin
1 cup hot water
1 (16oz) can whole cranberry sauce
1 (13 oz) can crushed pineapple, undrained
2/3 cup port wine or fruit juice
cup chopped walnuts
Cream Cheese Topping:
2 (3oz) packages cream cheese, softened
1 cup sour cream
Directions:
1. Dissolve gelatin in hot water. Pour into 9x13 inch oblong pan.
Stir in cranberry sauce, pineapple, wine or fruit juice until firm. Frost
with cream cheese topping. Serve on lettuce leaves. Serves 12
2. Cream Cheese Topping: Blend cream cheese and sour cream
together until smooth. Spread on firmly set gelatin. Chill 30 minutes.
Excellent served with turkey, chicken and ham.

Mus Cheese Souffle

From the kitchen of: Dorothy Lorentzen, submited by Bree

Adamian
Ingredients:
loaf of sourdough French bread in one-inch slices
stick of butter
cup yellow mustard
pound of grated cheddar cheese
cup grated parmesan
3 eggs
3 cups milk
1 tsp Worcestershire
tsp salt
1 chopped onion
Minced garlic (to taste)
Salt and pepper (to taste)
Directions:
1. Mix the butter, garlic, onion and the mustard together.
2. Spread the mixture on each slice of the French loaf
3. Layer in the pan with cheese in between each layer (3 layers is
best).
4. Mix the remaining ingredients and pour over the layered bread.
5. Bake for one hour at 350 degrees.

Powderhorn Potatoes

From the kitchen of: Heidi Renza, Durango

Ingredients:
10 medium potatoes
cup butter, melted
8 oz mild cheddar cheese, shredded
2 Tbsp chopped green onion tops or chives
2 cups sour cream
Salt and pepper to taste
Optional: 7oz can diced green chiles
Directions:
1. Bake potatoes in jackets at 400 for 40 minutes or until slightly
firm. Cool overnight. Peel and grate potatoes.
2. Mix together butter, cheese, onion, sour cream, salt and
peper, optional chiles, and stir into potatoes. Pour mixture into lightly
greased 2 quart casserole and bake at 350 for 30-40 miutes or
until lightly browned.
November 18, 2012 Holiday Cookbook 2012 23

Desserts
24 Holiday Cookbook 2012 November 18, 2012

Applesauce Brownies

Black Bean Brownies

Cranberry Pear Apple Pie

From the kitchen of: Lydia

Semler, submitted by Melody
Semler, Bayfield

From the kitchen of: Kathy Phelps

Gluten Free, Soy Free, Dairy Free

From the kitchen of: Heidi Burtoni

Ingredients:
Brownies:
1 cups sugar
cup vegetable oil
2 eggs
1 cup applesauce
tsp cinnamon
2 Tbsp cocoa
2 cups flour
tsp salt
1 tsp baking soda
Topping:
2 Tbsp sugar
1 cup chocolate chips
Directions:
1. Mix all brownie ingredients
together. Pour in a greased and
floured 9x13 baking pan.
2. Sprinkle the sugar and chocolate chips over the top. Bake for 30
minutes at 350.

Ingredients:
1 (15.5 ounce) can black beans, rinsed

and drained
3 eggs
3 Tbsp vegetable oil
cup cocoa powder
1 pinch of salt
1 tsp vanilla extract
cup white sugar
1 tsp instant coffee (optional)
cup milk chocolate chips (optional)
1 teaspoon baking powder (optional for

more cake-like texture)
cups chopped nuts (optional)
Directions:
1. Preheat oven to 350 degrees. Lightly grease
an 8X8 square baking dish.
2. Combine the black beans, eggs, oil, cocoa
powder, salt, vanilla extract, sugar and instant coffee in a blender (yes, like a blender you would use
to make a smoothie); blend until smooth; pour the
mixture into the prepared baking dish. Sprinkle the
chocolate chips over the top of the mixture.
3. Bake in the preheated oven until the top is dry
and the edges start to pull away from the side of
the pan, about 30 minutes.

Desserts

Ingredients:
2 pastry for single-crust pie (9 inches)
2 tablespoons all-purpose flour
tsp nutmeg
cup maple syrup
2 Tbsp butter, melted
2 cups sliced peeled fresh pears
3 cups sliced peeled apples (Granny Smith)
1 cup fresh or frozen cranberries
Glaze:
1 egg white, beaten
sprinkle of sugar
Directions:
1. Line a 9-in. pie plate with pastry. Set aside.
In a large bowl, combine the flour, syrup and
butter until smooth. Add pears and cranberries;
toss to coat. Spoon into crust.
2. Top with 2nd crust lattice-style. Brush with
egg white and sprinkle with sugar.
3. Cover edges of crust loosely with foil to
prevent overbrowning. Bake at 375 for 15 minutes. Reduce heat to 350. Remove foil; bake
45-50 minutes longer, or until crust is golden
brown and filling is bubbly. Cool on a wire rack.
Yield: 6-8 servings.

November 18, 2012 Holiday Cookbook 2012 25

Desserts

Carrot Cake

Cherry Cornflake Cookies

Coconut-Cherry Bars

Ingredients:
2 cups sugar
4 eggs
1 cup canola oil
2 cups flour
2 tsp baking soda
tsp salt
2 tsp cinnamon
tsp allspice
3 cups carrots, finely grated
cup pecans, chopped

Ingredients:
2/3 cup shortening
1 cup sugar
2 eggs
2 cups flour
1 tsp baking powder
tsp baking soda
tsp salt
4 Tbsp milk
1 tsp vanilla
1 cup maraschino cherries, cut in half
1 cup chopped walnuts
3 cups of plain cornflakes

Ingredients:
2 cups flour
1 cup soft butter
6 Tbsp powder sugar
4 eggs
2 cups sugar
cup flour
2 tsp vanilla
Tbsp salt
1 cup chopped nuts
1 cup coconuts
1 cup chopped maraschino cherries

Directions:
1. Cream together shortening, sugar and
eggs. Add flour, baking powder, baking soda,
and salt; mix slowly.
2. In separate bowl combine milk and vanilla, slowly add to mixture.
3. Add maraschino cherries and chopped
walnuts and blend. Fold in cornflakes by hand
to avoid crushing cornflakes.
4. Spoon on to cookie sheet and bake at
400 for 12 minutes.

Directions:
1. Mix flour, butter, powder sugar. Press
into greased 9x11 pan. Bake at 350 for 10
minutes.
2. Beat eggs. Stir in remaining ingredients. Spread over layer. Bake for 25-30
minutes. Cool and cut.

From the kitchen of: Kathy Mathers,

Bayfield

Directions:
1. Mix together sugar, eggs and oil in large
bowl.
2. In separate bowl combine flour, baking
soda, salt, cinnamon and allspice. Add this
flour mixture to sugar mixture and blend.
3. Add carrots and pecans and combine.
Pour into lightly greased pan of choice and
cook at 350 degrees 9x12 pan will take 50
minutes.
4. After cake is cool, top with Cream
Cheese Frosting: Combine 1 large package
of softened cream cheese with 1 cups of
powdered sugar, 2 Tbsp softened butter and 1
tsp vanilla. Beat until soft and creamy.

From the kitchen of: Rhonda Zellitti,

Durango

From the kitchen of: Heidi Renza,

Durango

Chocolate Pie

Banana-Chocolate Chip Cake with Peanut Butter Frosting

Ingredients:
2 eggs separated
cup sugar
4 Tbsp flour
3 Tbsp cocoa
2 cups milk
1 tsp vanilla
Meringue
2-3 egg whites
to cup sugar
1 tsp cream of tartar

Ingredients:
Cake:
Nonstick vegetable oil spray
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons kosher salt
1 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
cup (packed) light brown sugar
3 large eggs
1 tsp vanilla extract
2 cups mashed very ripe bananas
1 cup sour cream
1(10-oz.) bag mini chocolate chips

From the kitchen of: Darla Burt

Directions:
1. Combine sugar, flour and cocoa in either
a large saucepan or a double-boiler. Add
egg yolks and milk, and bring to a boil stirring
constantly so not to scorch. Cook until mixture
is thick and take off burner and add vanilla.
Pour into a prepared pie crust and let cool.
2. For the Meringue: Beat egg white with
mixer until they stiffen up. Add sugar and
cream of tartar and continue mixing until it
forms stiff peaks. Spread over cooled pie and
make sure to spread out, covering the pie filling completely and touching the crust so that
the meringue doesnt shrink up during cooking. Stick under broiler for short time; continue
watching so not to burn the meringue. This
cooks extremely fast, just a few minutes.

From the kitchen of: Michelle Laurent

Frosting:
2 cups creamy peanut butter
1 cups powdered sugar
1 cup (2 sticks) unsalted butter,
room temperature
2 teaspoons vanilla extract
chocolate chips, mini chocolate
chips, and chocolate kisses

Directions:
1. Preheat oven to 350. Coat cake pans with nonstick spray. Line bottom of pans with
parchment; coat paper. Whisk flour, baking soda, and salt in a medium bowl. Using an electric
mixer, beat sugar, butter, and brown sugar in a large bowl until light and fluffy, about 3 minutes.
Add eggs one at a time, beating to blend between additions and occasionally scraping down
sides and bottom of bowl. Beat in vanilla.
2. Add dry ingredients; beat on low speed just to blend. Add bananas and sour cream; beat
just to blend. Fold in mini chips. Divide batter evenly among pans; smooth tops.
3. Bake cakes until a tester inserted into the center comes out clean, about 35 minutes. Transfer to wire racks; let cool in pans for 10 minutes. Invert cakes onto racks; peel off parchment and
let cool completely.
4. Frosting: Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and
fluffy frosting forms, 23 minutes.
5. Garnish with chocolate chips and kisses. Cakes can be made 2 days ahead. Cover and
chill. Let stand at room temperature for 1 hour before serving.

26 Holiday Cookbook 2012 November 18, 2012

Delmas Pecan Pie

Deep Dark Brownies

Ingredients:
3 eggs
1 cup sugar
light corn syrup
tsp salt
1 Tbsp flour
1 cup pecans
1 tsp vanilla
2 Tbsp soft butter
Unbaked pie shell

Ingredients:
2/3 cup double-dark Dutch cocoa

(King Arthur brand available at Natures

Oasis)
1 cups sugar
cup powdered sugar
tsp salt
1 cup of all purpose flour
1 Tbsp espresso powder
1 cup chopped pecans or walnuts
1 cup chocolate chips
3 large eggs
cup oil
2 Tbsp strong coffee

From the kitchen of: Delma Burt

From the kitchen of: Laura Lewis, Bayfield

Directions:
1. Mix all ingredients thoroughly in large
bowl. Fold in pecans and pour into an
unbaked pie shell. Bake for 1 hour at 325.

Easy Peasy Pumpkin Cupcakes

From the kitchen of: Lynn Dearey

Ingredients:
1 box of moist yellow cake mix or spice
1 15oz can of pumpkin
bag chocolate chips
Directions:
1. Mix the dry cake mix and pumpkin
until well blended. Stir in chocolate chips.
Scoop into muffin pan. Bake at 350 for
20-25 minutes. Sprinkle top with powdered
sugar.

Four Layer Dessert

Desserts

From the kitchen of: LaDean Chadwick,

Dolores
First Layer:
1 stick of melted butter
1 cup flour
1 cup chopped nuts
Spread in a 13x9 pan. Bake for 20 minutes at
350. Let cool.
Second Layer:
1 8oz package of cream cheese
1 cup powdered sugar
1 cup Cool Whip
Mix together and spread on first layer.

Third Layer:
1 large package instant chocolate
Directions:

pudding
1. Whisk together cocoa, sugars, salt, flour,
1 large package of instant vanilla pudding
espresso powder, nuts and chocolate chips. 3 cups milk
2. Add eggs, oil, & coffee; blend until mixed. Mix ingredient together and spread on top.
3. Pour into lightly greased 8 or 9 square
pan or rectangle brownie pan. Bake at 350 for Fourth Layer:
30-40 min (at high altitude, other wise 25-30 min Spread the rest of the Cool Whip and sprinkle
at low altitude). Cool 1 hour or longer before
with nuts. You can use different flavors of
cutting. Yields 9-16 yummy brownies!
pudding to change things up!

DURANGO HERALD SMALL PRESS PROUDLY PRESENTS

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DURANGO
LOCAL CHEFS
SHARE GREAT RECIPES
PHOTOGRAPHY BY

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delightfully

DURANGO
LOCAL CHEFS
SHARE GREAT RECIPES
Delightfully Durango is a delicious collection of recipes from some of
Durangos favorite chefs and restaurants. This wildly popular book also
features gorgeous photography, columns on eating seasonally, essential
kitchen tools, wine pairing, selecting meats, and chef biographies.
ISBN 978-1-887805-34-6
8.5 x 11 Soft Cover, 106 pages, Color

$17.95

Find this book at your favorite local book shop or at the Durango Herald, 1275 Main Avenue, Durango.
Also available online at www.thedurangoheraldsmallpress.com.

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November 18, 2012 Holiday Cookbook 2012 27

Desserts

Fruit Punch Bars

From the kitchen of: Pauline, Cortez

Ingredients:
2 eggs
1 cup sugar
1 1lb can fruit cocktail, undrained
2 cup flour
1 tsp baking soda
tsp salt
1 tsp vanilla
cup nuts
Glaze:
cup sugar
cup margarine
cup evaporated milk
tsp vanilla
cup coconut
Directions:
1. Grease and flour jelly roll pan 15x10x1. Beat
eggs and sugar in large mixer bowl at high speed
until light and fluffy. Add fruit cocktail, flour, soda,
salt and vanilla.
2. Beat at medium speed until well blended.
Spread in pan. Bake at 350 for 20-25 minutes or
until golden brown.
3. While hot, drizzle with glaze: Combine all
ingredients in sauce pan. Bring to boil. Boil 2 minutes, stirring constantly. Remove from heat, drizzle
on cake. Sprinkle with coconut.

Oatmeal Macaroon Cookies

From the kitchen of: Deon Mertz, Durango

(Deons mothers old recipe)
Ingredients:
1 cup brown sugar
1 cup white sugar
cup shortening
cup butter
2 eggs
1 cup flour
1 tsp baking soda
tsp salt
1 cup coconut
4 cups oatmeal
Directions:
1. Cream together brown sugar, white sugar,
shortening, butter and eggs.
2. Sift together the flour, baking soda, salt
3. Blend into sugar and butter mixture. Add:
coconut and oatmeal. Shape into balls size of
walnuts and bake at 350 for 15 minutes.

Strawberry Fluff

From the kitchen of: Lynn Dearey, Durango

Honeyville Pumpkin Pie

From the kitchen of: Sheree Culhane,

Honeyville, Durango
Ingredients:
Unbaked 9-inch pie crust
cup Honeyville Pumpkin Honey Butter
cup sugar
2 eggs (beaten)
15 oz canned pumpkin
12 oz evaporated milk (1 can)
1 tsp cinnamon
tsp cloves
tsp ginger
tsp nutmeg
tsp salt (optional)
Photo by Paul Boyer

Directions:
1. Mix dry ingredients with Pumpkin Honey Butter and canned pumpkin. Add beaten
eggs. While mixing, gradually add evaporated milk. Blend well.
2. Pour into unbaked pie shell. Bake at 450 degrees for 15 minutes, then reduce oven
temperature to 350 degrees and bake for another 40-50 minutes, until a knife inserted in
center comes out clean
3. May add cup Pumpkin Honey Butter to flavor whipped cream.

Maw-Maws Chewy Chocolate Cake

From the kitchen of: Opal Whited, submitted by Bree Adamian

Ingredients:
Cake:
1 cup sugar
cup shortening
7 eggs
cup buttermilk
2 heaping tsp. cocoa
Mixed with 2 cups of flour
1 tsp baking soda mixed with 1 cup of hot water

Icing:
1 cup sugar
3 heaping tsp of cocoa
cups milk
cup cube margarine
1 tsp vanilla
1 egg, beaten

Directions:
1. Cream the sugar and shortening together and then add the remaining ingredients
and bake at 300 for 25 minutes.
2. Icing: Put a thin layer on the cake while it is still hot, then heat icing over stove and
cook/mix until thick and smooth and spread on a cooled cake

Pumpkin Cake Roll

From the kitchen of: Darla Burt

Ingredients:
3 eggs
1 cup sugar
2/3 cup pumpkin pure
1 teaspoon lemon juice
cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
tsp nutmeg
tsp salt
1 cup chopped pecans
Filling:
1 cup powder sugar
8 ounces cream cheese
4 Tbsp. butter
tsp. vanilla

Directions:
1. In medium size bowl beat 3 eggs on high speed
for 5 minutes. Gradually beat in 1 cup sugar.
2. Stir in 2/3 cup pumpkin, and 1 tsp. of lemon juice.
3. In a separate bowl mix together flour, baking
powder, cinnamon, ginger, nutmeg and salt.
4. Fold dry ingredients into pumpkin mixture.
5. Pour mixture into a greased 15 X 10 X 1 inch pan
and sprinkle with chopped pecans. Bake at 375 for
15 minutes.
6. Take a large dish towel and sprinkle with powder
sugar and turn pan over on it until cake falls out. Roll
up jelly-roll style and let cool.
7. For the filling, combine all filling ingredients and
beat on medium speed until smooth. Unroll cake and
spread filling over. Roll cake back up and cover with
saran wrap. Refrigerate and serve chilled!!

Ingredients:
2 cups water
1 (3 oz.) pkg strawberry Jell-O powder
1 (3 oz.) pkg cooked (NOT instant) vanilla

pudding powder
1 (8 oz.) carton of Cool Whip
1 small carton (thawed) frozen strawberries
Directions:
1. Bring 2 cups of water to boil, add strawberry Jell-O and vanilla pudding powder. Bring back up to a boil. Let it boil for 5 minutes, stirring
constantly with a whisk. It will have a slightly thick, glaze-like consistency when done.
2. Let stand and cool to room temp. You can put it in the fridge or freezer to speed up the cooling process, just make sure to whisk it occasionally.
3. Once cooled, gently fold in Cool Whip and strawberries.
28 Holiday Cookbook 2012 November 18, 2012

Pungent Carrot Pie

From the kitchen of: Louise M. Luther,

Durango
Ingredients:
Prepared crust for 9-inch pie
2 cups cooked and mashed carrots, drain
12 oz can evaporated milk
2 large eggs
cup packed brown sugar
2 tsp hot pepper sauce
1 tsp ground cinnamon
teaspoon ground nutmeg
tsp ground ginger
Whipped cream
cup chopped pecans
Directions:
1. Preheat oven to 400.
2. In large bowl, combine carrots, milk,
eggs, brown sugar, hot pepper sauce and
spices. Beat ingredients until well mixed.
3. Pour mixture into prepared crust. Bake
40-45 minutes until knife inserted 1 inch
from edge comes out clean. Cool pie on
wire rack. To serve top pie with a large
dollop of whipped cream, garnish with
pecans. Serves 8.

Desserts

Twix Bars

Pumpkin Mousse

Ingredients:
1 tube sugar cookie dough
1 (14 oz) bag caramels
1 (14 oz) can sweetened condensed milk
1 stick butter or margarine
1 bag milk chocolate chips
1 cups peanut butter

Ingredients:
1 cup cold milk (or low fat milk)
1 15 oz. can pumpkin (plain pumpkin)
2 small pkgs. vanilla instant pudding
1 tsp. pumpkin pie spice
2 cups thawed Cool Whip

From the kitchen of: Jean Vargas

Directions:
1. Spread tube of cookie dough in 9x13
greased pan. Bake at 350 for 12-15 minutes.
Place pan in refrigerator to cool while
you make the caramel.
2. Melt butter/margarine, caramels, and
sweetened condensed milk and heat until
smooth, stirring frequently. Pour mixture over
sugar cookie layer, spreading evenly. Place
pan in refrigerator to cool while you make
the chocolate frosting.
3. Melt chocolate chips and peanut butter, stirring frequently until smooth. Pour over
caramel layer. (If you dont like thick frosting,
you can cut this layer in half to bag chocolate chips and cup peanut butter.)
4. Cool in refrigerator for 1 hour before cutting.

From the kitchen of: Lynn Dearey,

Durango

Directions:
1. Pour milk into large bowl. Add
pumpkin, dry pudding mixes and
pumpkin pie spice. Beat with wire
whisk until well blended and mixture
is thick. Gently fold in whipped topping. Refrigerate until set.
2. For a topping, mix 1 Tbsp.
melted butter with cup chopped
pecans and 1/3 cup brown sugar.
Sprinkle over cooled mousse before
serving.
3. Serve with graham cracker
sticks, gingerbread cookies, Nilla
Wafers or whatever!

November 18, 2012 Holiday Cookbook 2012 29

Desserts

Orange Cookies

From the kitchen of: Errin Kent,

Durango

Ingredients:
1 cup butter
1.5 cups sifted sugar (plus extra for

dipping)
1-2 Tablespoons grated orange zest (I

usually grate 3 oranges, remember

dont get the pith itll make them

bitter)
1 egg
2 cups flour
1 teaspoon baking soda
teaspoon salt
1 teaspoon cream of tartar
1 teaspoon vanilla
Directions:
1. Preheat oven to 400. Combine dry
ingredients (flour, soda, salt, and cream
of tarter) in a large bowl. Beat butter and
sugar until fluffy. Add orange zest and
egg. Beat to incorporate.
2. Slowly add dry ingredients. Then
mix in vanilla. With about a tablespoon
of dough make a ball. Place balls about
1 inch apart on cookie sheet. Bake for
about 6 minutes. Allow to cool on the
sheet for about 3 minutes, then dip in
powdered sugar.

Tiramisu

From the kitchen of: Heidi Burtoni,

Durango
Ingredients:
pound mascarpone cheese
3 egg yolks
1 package ladyfingers
4 Tbsp sugar
2 Tbsp brandy
2 Tbsp Kailua
cup whipping cream
1 cup strong espresso coffee, cooled
3 egg whites
Cocoa powder
Directions:
1. Beat cheese, egg yolks, 2 Tbsp sugar
and 2 Tbsp brandy.
2. Beat egg whites until stiff and shiny.
Whip cream.
3. Gently fold egg yolk mixture, egg whites
and cream together.
4. Mix espresso and Kailua with remaining
sugar.
5. Dip ladyfingers in espresso mixture and
line dish. Alternate layers of ladyfingers , cocoa powder and cream; ending with cream.
6. Sprinkle one more layer of cocoa powder. Refrigerate until ready to serve.

30 Holiday Cookbook 2012 November 18, 2012

Donnas Royal Oatmeal Cookies

From the kitchen of: Dona Pharo, Cortez

Ingredients:
1 cup butter, softened
cup sugar
cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups oats (original or quick cooking)
1 cups all-purpose flour
1 pkg (3.4 oz) instant vanilla pudding mix
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips (semi or dark)
1 cup finely chopped walnuts
1 cup raisins
(or total of 3 cups of any of last 3
ingredients)

Directions:
1. In a large bowl, cream butter and sugars
until light and fluffy. Beat in eggs and vanilla.
2. Meanwhile in another bowl combine oats,
flour, pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in
chocolate chips, nuts & raisins.
3. Drop by rounded teaspoonful 2 inches
apart onto ungreased baking sheets. Bake
at 375 for 10-12 minutes until lightly browned.
Remove to wire racks. Recipe makes 6 dozen
royal no-guilt chewy homemade crumpets that
dunk well in milk, coffee, tea or rainwater. Have
fun!

Desserts

Holiday Coffee Cake

From the kitchen of: Sheree Culhane, Honeyville, Durango

Ingredients:
Hot roll mix
One jar of Honeyville jam, jelly, syrup or Chocolate Buzz Fudge Sauce
Directions:
1. Prepare hot roll mix and let rise as directed.
2. Roll dough out in a 13x9 rectangle on floured surface. With scissors, cut 2 deep into
dough about every two inches on both sides, making a braid.
3. Spread jam, jelly or syrup in center of dough from top to bottom. Note: Can also spread
cream cheese onto dough and then apply Honeyville product, or blend them together and
spread the paste onto the dough.
4. Starting at the bottom of the dough, take each braid from each side and alternate your
way up the dough, pinching each dough braid. Shape the dough like a candy cane by turning the top part in a curve.
5. Bake according to Hot Roll Mix directions on a greased cookie sheet. Can make
ahead of time and reheat. Glaze with powdered sugar or a drizzle of additional jam, jelly,
syrup or Chocolate Buzz (heated up) before serving.

Photo by Paul Boyer

Pumpkin Cheesecake Recipe on a Molasses Cookie Crust

From the kitchen of: Lynn Dearey, Durango

Ingredients:
recipe of Soft Molasses Cookie dough (see right)
Pumpkin Cheesecake Mixture:
1 lb (three 8 oz pkgs) cream cheese, room temperature
1 cup sugar
cup brown sugar
2 Tbsp cornstarch
2 large eggs
1 cups pumpkin pure (not pumpkin pie mix)
1 teaspoon ground cinnamon
teaspoon nutmeg
2/3 cup evaporated milk
Sour Cream Topping:
1 lb (2 cups) sour cream
1/3 cup sugar
1 tsp vanilla
Directions for Pumpkin Cheesecake:
1. Preheat oven to 350. Take a 9-inch springform pan apart, line
the bottom plate with aluminum foil, and then reassemble the pan.
Pull the excess foil up and around the pan to prevent any batter
from leaking into the oven. Spray sides and bottom with vegetable
spray.
2. Make batch of Soft Molasses Cookies Recipe. Or better
yet, make the whole batch and bake cookies with the rest of the
dough!
3. Pat the molasses cookie dough on the bottom only of the
springform pan. Bake for 12-15 minutes for a soft cookie crust. Bake
a few minutes longer for a crispier gingersnap crust. Remove from
oven, and let cool while making the cheesecake batter.
4. Leave oven on 350. Place a pan of hot water in the bottom
of the oven and close the door.
5. In a mixing bowl on medium speed, beat cream cheese until
smooth, about 3 minutes. Scrape down sides half way through. Add
sugars and cornstarch and beat again, scraping a few times. The
mixture should be smooth. Add eggs 1 at a time. Beat until creamy.
6. Fold the pumpkin, cinnamon and nutmeg into the mixture and
beat again.
7. Slowly add the evaporated milk and beat only enough so
there are no lumps and the filling is nice and fluffy. Scrape as
needed.
8. Pour batter into prepared pan on top of baked molasses
cookie crust, and bake for 55-60 minutes.
9. About 15 minutes before the pumpkin cheesecake is done,
mix all sour cream topping ingredients until smooth and sugar is dissolved.
10. When cheesecake comes out of the oven, carefully pour
sour cream batter on top of cheesecake. Immediately return
cheesecake to oven, and bake for another 10-15 minutes or until
set. Makes one 9 inch cheesecake. Serves 14. Wrap and refrigerate
any leftovers.

Soft
Molasses Cookie Recipe

Ingredients:
-1 cup sugar for rolling cookies
6 cups all-purpose flour
1 tsp salt
2 Tbsp baking soda
1 Tbsp ground cinnamon
2 tsp ground cloves
2 tsp ground ginger
2 cups (one pound) butter, softened
3 cups brown sugar, packed
cup molasses, your choice
3 large eggs
Directions for Soft Molasses Cookies:
1. Prepare baking sheets by lining them with parchment paper or
give it a good spritz with vegetable spray shortening. Preheat oven
to 350.
2. Measure -1 cup sugar in a large bowl for rolling cookies and
set aside.
3. Blend flour, salt, baking soda, cinnamon, cloves and ginger in a
large bowl and set aside.
4. In a large mixing bowl with a beater attachment, beat butter
until creamy. Add brown sugar and molasses and beat until fluffy.
Scrape bowl. Add eggs, one at a time and beat until light and
fluffy. Scrape bowl again. Add flour mixture a few cups at a time
and mix only until well blended and scrape once more.
5. Cover dough and chill for 30 minutes.
6. Scoop spoonfuls and roll into balls. Roll cookies in sugar. Place
cookies on prepared baking sheets. Bake for 11-13 minutes or until
slightly firm. Remove to cooling racks and cool completely before
storing in airtight containers. Makes 48 warm, soft molasses cookies.

Raspberry and Cherry Dessert

From the kitchen of: Beverly Clarke

Ingredients:
1 package Raspberry Jell-O 1 small can crushed pineapple
2 cups boiling water, divided 3 oz cream cheese
1 (12oz) can cherry pie filling 1/3 cup cream whipped
1 package Lemon Jell-O
Nuts optional
Directions:
1. Dissolve raspberry Jell-O in 1 cup of boiling water. Add can of
cherry pie filling. Pour into a 9x9 pan and let set slightly.
2. Dissolve lemon Jell-O in 1 cup of boiling water. Add 1 small can
crushed pineapple. Let set slightly until congealed.
3. Mix cream cheese and 1/3 cup cream whipped, fold into lemon
mix. Add nuts if desired. Double recipe using 1 large can pineapple
for larger pan.
November 18, 2012 Holiday Cookbook 2012 31