vRECIPES continued from page 29 DAVID’S BIG BANG COOKIES Submitted by Lynn Facile, Yankton ¾ cup chocolate chips Makes 2 dozen cookies ½ cup peanut butter chips 1 cup butter ¼ cup white chocolate chips 1 cup granulated sugar ¾ cup chopped English walnuts ¼ cup molasses 1 Tbsp. vanilla 2 large eggs (at room temperature) ¾ tsp. salt 2 ½ cup flour 1 tsp. baking soda Cream butter, sugar, molasses, and vanilla. Beat eggs until light yellow and add to the sugar/butter mixture. Sift flour, salt and baking soda into the wet ingredients. Mix until ingredients are incorporated. Add chips and walnuts. Mix. Form into balls and bake on ungreased cookie sheets. Bake 10-12 minutes at 350 degrees. DAVID’S AQUA MUFFINS Submitted by Lynn Facile, Yankton Makes 8 large muffins. 3 cups all-purpose flour 1 cup granulated sugar 3 tsp. baking powder ¾ tsp. salt ½ cup softened butter 2 large eggs 1 cup 2% milk 1 Tbsp. artificial vanilla ¾ can of blueberry pie filling Cream butter and sugar. Add eggs and beat 1 minute. Add vanilla. Sift dry ingredients and add to the batter. On low speed, add milk a little at a time until the batter is cake mix consistency. Swirl 3 Tbsp. of the pie filling into the batter. DO NOT MIX TOO MUCH. Put batter into each large muffin tins. Add 1 Tbsp of pie filling onto each one. Bake 20 minutes at 350 degrees or until toothpick comes out clean. Laura’s Southwest White Chili 1 Tbsp. olive oil 1# boneless chicken ¼ cup chopped onion 1 cup chicken broth 1-4 oz. can green chiles 21 oz. can white kidney beans 1 tsp. California style garlic powder 1 tsp. ground cumin ½ tsp. oregano ½ tsp. cilantro leaves ¼ tsp. ground red pepper Brown chicken in olive oil, remove chicken, add onion and cook 1 minutes. Stir in broth, green chiles and spices, simmer 30 minutes. Stir in chicken and beans, simmer 15 minutes. Garnish with Monterey jack or Swiss cheese and onions. 30vHERVOICE SEPTEMBER/OCTOBER 2015 JACK –O-LANTERN CAKE Submitted by Brenda Willcuts, Yankton 2 boxes devil’s food or white cake mix Water, vegetable oil and eggs or egg whites called for on cake mix box 2 containers (1 lb each) vanilla frosting Yellow and red food color 1 green flat-bottom ice-cream cone chewy fruit snack rolls (any flavor) Directions • Heat oven to 325°F. Grease and flour 2-quart round casserole or 2 1/2-quart ovenproof bowl. Make 1 box cake batter as directed on box. Pour into casserole. • Bake 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from casserole; place rounded side up on cooling rack. Cool completely, about 1 hour. Make, bake and cool remaining cake mix using same casserole or bowl. • With sharp knife, carefully slice piece from top of each cake to make flat surface where cakes will be placed together to form pumpkin shape. (Cake scraps can be saved and added to another recipe such as pudding or trifle if desired.) • In medium bowl, place frosting; tint with 9 drops yellow and 6 drops red food color to make orange frosting. On plate, place 1 cake, rounded side down. Spread 2/3 cup of the orange frosting over cake almost to edge. Place second cake, rounded side up, on frosted cake to make round shape. Spread a thin layer of frosting over entire cake to seal in crumbs. For easier handling, refrigerate or freeze cake 30 to 60 minutes. Frost entire cake with remaining orange frosting. • Trim ice-cream cone to desired height for stem; place upside down on cake. Cut out eyes, nose, mouth, vines and leaves from fruit snack rolls. Place on frosted cake to form face. Store tightly covered. BUILDING PORTFOLIOS ISN’T THE MOST IMPORTANT THING WE DO. BUILDING RELATIONSHIPS IS. Planning and investing for your future, your family, or your business doesn’t have to be complicated. Especially when you have someone you trust, who has taken the time to get to know you and your specific situation, helping guide you along the way. We start by listening to your needs, then delivering the quality, sophisticated advice you expect and deserve. LIFE WELL PLANNED. Kathy Greeneway Certified Financial PlannerTM 225 Cedar Street, Yankton (605)665-4940 First Dakota Brokerage Services, Inc. A subsidiary of First Dakota National Bank. Securities offered through Raymond James Financial Services, Inc. Member FINRA/SIPC an independent broker/dealer. Securities are offered through Raymond James Financial Services, Inc., (Member FINRA/SIPC), and are not insured by the FDIC, any other government agency or any other bank insurance, are not deposits or obligations of the bank, not guaranteed by First Dakota National Bank, and are subject to risks, including the possible loss of principal. Raymond James is not affiliated with First Dakota National Bank.