Submitted by Jamie Fryslie. Makes 4 dozen cookies. 1/2 c. butter-flavored shortening 1/2 c. real butter 1 c. brown sugar 1 c. white sugar 2 eggs 1 1/2 tsp. vanilla optional: 1 tsp peppermint extract 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 2 1/2 c. flour, lightly spooned into measuring cups…

Submitted by Carol Sprenger. Makes 26 cookies. 1 ¾ C all-purpose flour 1 TBLSP natural unsweetened cocoa powder ½ tsp baking soda ¼ tsp salt 8 TBLSP  unsalted butter, softened 1 C granulated sugar 1 large egg 1 TBSLP red food coloring 1 tsp vanilla extract ¼ C sour cream 1/2 C mini white chocolate…

Submitted by Keli Books, from her late grandmother, Marlene Rae VanMaanen. Makes 24 cookies. 24 Maraschino cherries 1/2 cup salted butter, softened 3/4 cup sifted powdered sugar 1 tbsp white vanilla 1 1/2 cups flour 1-2 tbsp heavy cream Drain 24 maraschino cherries, save the juice. Lay cherries to dry (or cookies will turn pink).…

Submitted by Heidi Sackreiter. Makes approximately four to five dozen (depending on shape or size of cookie). 1 1/2 cups powdered sugar 1 cup unsalted butter, softened 1 teaspoon vanilla 1 egg 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar Beat powdered sugar and butter in a large bowl…

Submitted by Laurie Carruthers. Makes 30 cookies. 1 cup butter softened 1 cup powdered sugar  3/4 teaspoon almond extract 1/2 teaspoon salt 2 cups flour 1 tablespoon orange zest 2/3 cup toasted & finely chopped pecans 1/3 cup finely chopped Craisins Place butter, powdered sugar, almond extract and salt in a bowl. Beat until smooth,…

Submitted by Phyllis Lauer. Makes about 5 dozen. 2 egg whites 1/8 tsp cream of tartar A little less than 1/8 tsp salt 3/4 cup sugar 3/4 cup chocolate chips 1 tsp vanilla Whip 2 egg whites until frothy. Add 1/8 tsp cream of tartar and a little less than 1/8 tsp salt. Beat until…

Back to School Lunch Hacks Crisp air, the smell of No. 2 pencils in the shopping aisles, and the luring anticipation of routine is upon us and that means one thing – it’s back to school season! Whether your kiddo packs their school lunch or you need some weekend inspo, I’m breaking down the art…

I’m not sure why we don’t eat more polenta in South Dakota. It’s a great way to use corn as a side dish and base for creative sauces. It’s especially delicious when made with fresh sweet corn, a seasonal treat. Top with a tangy tomato chutney, sliced grilled sausage, marinated shrimp, in-the-shell stir fried peas……