Search the site:
Illinois Country Living

Holiday Butter Cookies

Home Cookin’

Who: Iuka Grade School PTO
Cost: $10, plus $3 shipping
Details: soft-backed, comb-bound
Pages of recipes: 89
Send checks to: Nikki Smith at
6600 Bee Branch Road, Salem, IL 62881.

Photo by Catrina McCulley Wagner

Holiday Butter Cookies (above)

  • 1 C. butter
  • 4 C. flour
  • 2 C. white sugar
  • 3 eggs

Preheat oven to 350 degrees. Melt butter in a pan over low heat. In a large bowl, combine butter with 2 C. of flour and the sugar. Beat in eggs until well blended. Slowly mix in the remaining 2 C. of flour. Roll out the dough to a thickness of ¼-inch. Using cookie cutters, cut out shapes. Place on cookie sheets about 1-1/2 inches apart. Bake for 12-15 minutes. Decorate as desired.


Wonder Fudge

  • 3 C. powdered sugar
  • 1 C. pecans
  • 1 C. chocolate chips
  • 1 stick butter
  • 3 tsp. hot water
  • 1 tsp. vanilla extract

Mix chocolate chips and butter over boiling water (double boiler method). Mix pecans with powdered sugar, set aside. When chips and butter are melted, remove from heat and add hot water and vanilla, stir. Mix with powdered sugar and nuts. Spread out into a buttered 8x9-inch pan.


Winter Vegetable Chili

  • 4 tsp. vegetable oil
  • 1 med. butternut squash, peeled and cut into ¾-inch cubes
  • 2 med. carrots, diced
  • 1 med. onion, diced
  • 3 T. chili powder
  • 1 (28-oz.) can tomatoes
  • 1 (4-oz.) can chopped mild green chilies
  • 1 C. vegetable or chicken broth
  • ¼ tsp. salt
  • 2 (15-19-oz.) cans black beans, rinsed and drained
  • ¼ C. fresh cilantro, chopped

In a Dutch oven over medium-high heat, heat 2 tsp. oil. Add butternut squash and cook, stirring occasionally, until golden brown; remove. In the same pan, heat 2 more tsp. oil. Cook carrots and onion until well browned. Stir in chili powder. Cook 1 minute, stirring. Add tomatoes with their liquid, chilies with their liquid, broth and salt. Bring to a boil. Reduce heat, cover and simmer 30 minutes, stirring occasionally to break up tomatoes. Stir in black beans and butternut squash and heat to a boil. Reduce heat, cover, and simmer 15 minutes or until squash is tender and chili thickens. Stir in cilantro.




Creamy Mashed Potato Casserole

  • 3 lbs. potatoes (red)
  • 2 cans cream of mushroom soup
  • 2 lbs. hamburger
  • 3 C. American shredded cheese
  • 2 C. sharp Cheddar shredded cheese
  • 2 cans French style green beans
  • 1 T. butter
  • ¼ C. milk
  • Salt and pepper, to taste

Wash and cut potatoes, boil them in water until soft. In a skillet, brown hamburger. Drain grease. In a 13x9-inch pan, spread the hamburger on the bottom and sprinkle with 2 C. of American cheese. Spread green beans on top of cheese layer. Spread cream of mushroom soup on top of the green beans. Sprinkle 1 C. American and 1 C. sharp Cheddar cheese on top of that. Drain potatoes. Add milk, butter, salt and pepper. Use a mixer to whip the potatoes, and then add the potatoes on top, covering the entire pan smoothly. Sprinkle remaining sharp cheddar cheese on top and bake for 30 minutes at 350 degrees.

Whipped Sweet Potato Bake

Thyme To Cook

Who: Camargo United Methodist Church
Cost: $12, plus $3.50 shipping
Details: hard-backed, three ring-bound
Pages of recipes: 130
Send checks to: Pam Sigler
at 3 Orchard Drive, Camargo, IL 61919.

Photo by Catrina McCulley Wagner

Christmas Tea

  • 1 stick cinnamon
  • 1 T. whole cloves
  • 1 pkg. red hots
  • 6 black tea bags
  • 8 C. water
  • 4 T. ReaLemon
  • 1-1/2 C. sugar
  • 1 (6-oz.) ctn. frozen orange juice concentrate
  • 6 C. hot water

In a large pan, boil cinnamon, cloves, red hots and 6 cups of water for 20 minutes. Add tea bags and 2 more C. water. Stir in ReaLemon, sugar, orange juice and 6 C. of hot water.


Peanut Butter Snowballs

  • 1 C. powdered sugar
  • ½ C. creamy peanut butter
  • 3 T. butter, softened
  • 1 lb. white chocolate coating

In a mixing bowl, combine peanut butter and butter. Mix until blended. Add sugar and mix well. Shape into 1-inch balls and place on a waxed paper lined cookie sheet. Chill for 30 minutes or until firm. Meanwhile, melt white chocolate coating in a double boiler. Dip balls in coating and place on waxed paper to set.



  • 1 yellow cake mix
  • 1 (12-oz.) pkg. chocolate, peanut
  • butter or butterscotch chips
  • ½ (10-oz.) bag mini marshmallows
  • 2 eggs
  • ½ C. oil
  • 2 T. water

Preheat oven to 350 degrees. Grease and flour a 9x13-inch pan. Put cake mix into a large mixing bowl. In a separate bowl, mix eggs and oil together with water. Then add to the cake mix. Blend well. Add chips and marshmallows. Bake for 25 minutes.


Whipped Sweet Potato Bake (above)

  • 3 large cans sweet potatoes, drained
  • ¼ C. butter, melted
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 24 large marshmallows

Beat sweet potatoes, melted butter, cinnamon and nutmeg together until blended and smooth. Pour mixture into a 1-1/2-quart baking dish. Top with marshmallows and bake 15-20 minutes at 350 degrees.



© 2016 Illinois Country Living Magazine.
Association of Illinois Electric Cooperatives

Designed and Maintained by Cooperative Design and Print.

Current Issue Archive About Us Advertisers Contact Us FAQ