Ingredients

• 1-1/2 pounds boneless skinless chicken breasts, cubed
• 2 teaspoons canola oil
• 1/2 cup water
• 1 envelope reduced-sodium taco seasoning
• 1 can (32 ounces) V8 juice
• 1 jar (16 ounces) salsa
• 1 can (15 ounces) black beans, rinsed and drained
• 1 package (10 ounces) frozen corn, thawed
• 6 tablespoons reduced-fat cheddar cheese
• 6 tablespoons reduced-fat sour cream
• 2 tablespoons minced fresh cilantro

Directions

• In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.
• Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. Serve with cheese, sour cream and cilantro. Yield: 6 servings.

Recipe courtesy of tasteofhome.com

Are you looking to start a family tradition or expand on an existing one this Christmas season? Landscape Garden Centers and the Center of Hope invite you to participate in the second annual Arbor of Hope event. Now through December 3st, Landscape Garden Centers will be accepting new or gently used winter coats, stocking caps, snow pants, boots, sweatshirts, gloves and mittens for people, of all ages, in need in our area. Each family that donates a winter clothing item will receive a bow to place on the Arbor of Hope.

Landscape Garden Centers will be accepting winter clothing item donations Monday through Saturday from 9:00AM to 5:00PM now through December 30th.

Makeover Streusel-Topped Sweet Potatoes

Ingredients

• 6 medium sweet potatoes
• 1/2 cup reduced-fat butter, melted
• 3 eggs, lightly beaten
• 1/4 cup unsweetened apple juice
• 1-1/2 teaspoons Spice Islands® pure vanilla extract

TOPPING:

• 3/4 cup packed brown sugar
• 1/2 cup flaked coconut
• 1/2 cup chopped pecans
• 1/4 cup reduced-fat butter, melted

Directions

Scrub and pierce sweet potatoes; place on a microwave-safe plate.  Microwave, uncovered, on high for 15-18 minutes or until tender, turning once.

When cool enough to handle, cut each potato in half lengthwise. Scoopout the pulp, leaving thin shells. In a large bowl, mash the pulpwith butter and eggs. Stir in juice and vanilla. Spoon into potatoshells.

Divide between two 13-in. x 9-in. baking dishes coated with cookingspray. Combine the topping ingredients; spoon over top. Bake at375° for 20-25 minutes or until a thermometer reads 160°.  Yield: 12 servings.

Editor's Note:This recipe was tested with Land O'Lakes light stick butter in a 1,100-watt microwave.

Recipe courtesy of tasteofhome.com

Click Here to view the recipes used in our holiday appetizer seminar at our Open House. 

Enjoy!

We can help!

Sometimes tending to all the details that make your holiday special can really add up.  Keep your holidays joyful with help from Landscape Garden Centers.

• Have us put up and take down your outdoor lighting.  Call 605-338-0706 or email Keith@landscapegardencenters.com
  • Rooflines
  • Trees & Shrubs
  • Outdoor Winter Containers

• We can do your interior decorating as well.  Call 605-338-0706 or email Betty@landscapegardencenters.com
  • Trees
  • Stairway railings
  • Fireplace mantels
  • Table centerpieces
  • Winter Containers

• Arrange for Landscape Garden Centers to deliver and set up your Christmas tree

• Grab unique ready-made winter containers for long lasting, instant outdoor decor

• Choose a signature ribbon from our bow selection and we will custom make to any size or shape

• A Landscape Garden Centers gift card makes giving to your gardener easy - in any denomination you wish

• Make fewer shopping trips - with fresh trees, greens, wreaths, roping, swags, lights, ornaments, gifts and of course, more help, advice and ideas than anyone else, we are your one-stop-shop for the holidays

These great gift ideas will make
everyone on your list very merry indeed!

Click Here to View Our Favorite Gift Ideas!

Pilgrim Hat Cookies

Ingredients

• 1 cup vanilla frosting
• 7 drops yellow food coloring
• 32 miniature peanut butter cups or rolo’s
• 1 package (11-1/2 ounces) fudge-striped cookies
• 32 pieces orange mini Chiclets gum or Tic Tacs

Directions

• In a small shallow bowl, combine frosting and food coloring. Remove paper liners from peanut butter cups.
• Holding the bottom of a peanut butter cup or rolo, dip top of cup in yellow frosting. Position over center hole on the bottom of cookie, forming the hatband and crown. Add a buckle of Chiclets gum or Tic Tacs. Repeat with remaining cups and cookies. Yield: 32 cookies.

Recipe courtesy of tasteofhome.com

The votes have been tallied and the winner is...........Lowell Elementary Kids Inc. Program with their scarecrow "Take One If You Dare". Congratulations!

Ingredients
• 1 package (18-1/4 ounces) fudge marble cake mix
• 2 packages (3 ounces each) orange gelatin
• 1 cup boiling water
• 1/2 cup cold water
• 1/2 cup butter, softened
• 3-1/2 cups confectioners' sugar
• 1/3 cup baking cocoa
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 12 to 15 candy pumpkins

Directions
• Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack for 1 hour.
• In a small bowl, dissolve gelatin in boiling water; stir in cold water. With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour gelatin over cake. Refrigerate for 2-3 hours.
• For frosting, in a small bowl, cream butter until fluffy. Beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Spread over cake; top with candy pumpkins. Cover and refrigerate until serving. Yield: 12-15 servings.

Recipe courtesy of tasteofhome.com

Landscape Garden Centers and Avera discuss "thinking green" at the Avera Campus.

http://www.ksfy.com/category/185294/video?clipId=6340119&autostart=true