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Good Taste

Our award-winning Good Taste section includes recipes, restaurant reviews, and our area dining guide. Columnists Cindy Fuchs and Pam Binder provide weekly features with recipes that range from traditional to contemporary and the occasional dining review after sampling the fare at area eating establishments. Readers also look forward to an occasional "Evelyn's Kitchen" by Evelyn Swedberg.

 

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Caramel Apple Cheesecake
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Valentine’s Day Recipes

Valentine’s Day is just around the corner. Consider sweetening your day by preparing one of the scrumptious, fun recipes below — Carmel Apple Cheesecake, Heart Cookies, Red Velvet Poke Cake or Chocolate Cherry Hearts.

Valentine’s recipe from Minetties Roadside Diner: Caramel Apple Cheesecake

Crust:
• 2 cups all purpose flour
• 1/2 cup firmly packed brown sugar
• 1 cup butter, softened

Cheesecake Filling:
• 3 8oz packages cream cheese, softened
• 3/4 cup sugar plus 4 Tbsp divided
• 3 large eggs
• 1 1/2 teaspoons vanilla extract

Apples:
• 3 granny smith apples peeled, cored,
and finely chopped or 5 McIntosh
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Streusel Topping:
• 1 cup firmly packed ...

For the rest of this story, more recipes, tips and more, pick up this week's Voyageur Press.

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Soup, stew & chowder

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Rinta wins 1st place with Melted snowmen Cookies

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Christmas Cookie Contest

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No new taste please check back next week.

For the rest of this story, more recipes, tips and more, pick up this week's Voyageur Press.

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SUPER BOWL SNACKS: Southwest Loaded Baked Potato Skins are a hearty appetizer that could be considered a meal when it is all said and done. These spicy snacks are a wonderful mixture of hamburger, corn, tomatoes, onions and black beans. With a little creativity, make them to suite your taste buds.
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Soup, stew & chowder

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SUPER BOWL SNACKS

Southwest Loaded Baked
Potato Skins

This recipe was adapted from a website called Food Wanderings

Ingredients
• 6 potatoes, small to medium
• Pound lean ground beef
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3/4 cup frozen sweet corn
• 3/4 cup canned black beans, drained and rinsed
• 1 large tomato, chopped
• Chives
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp cumin
• sprinkle of cayenne
• salt and pepper to taste
• olive oil
• 3/4 cup grated white cheese (Monterey Jack)

Directions
For the filling: Mix the chili powder, paprika, cayenne and cumin in a small bowl. Heat a little bit of oil (about 2 tsp) on a pan over medium heat. Brown the meat in the pan. Drain some of the fat and drippings from the meat in the pan. Add the onions and garlic. Cook until the onions are translucent. Add the tomatoes and cook for 1-2 minutes. Add the black beans and corn. Add the spices and chopped cilantro. Gently stir to mix everything together. Season with salt and pepper. Cook for 5-7 minutes. Set aside.

For the potato skins: Preheat oven to 200 degrees C (392 degrees F). Cover a baking sheet with foil. Lightly brush the foil with oil. Wash and dry the potatoes. Using a fork, pierce the potato several times. Rub ...

For the rest of this story, more recipes, tips and more, pick up this week's Voyageur Press.

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