Girl Scouts of Northern Illinois (GSNI) officially launched the 2020 Girl Scout Cookie season January 8, when Girl Scouts across northern Illinois become entrepreneurs when they earn money to power their own leadership opportunities and adventures! This season, GSNI has two sweet new ways to celebrate young female leaders: A
Ingredients 1 (16 ounce) package dry ziti pasta 1 pound lean ground beef 1 onion, chopped 2 (28 ounce) jars spaghetti sauce 1/4 cup red wine 4 cloves of garlic, minced 6 ounces sliced provolone cheese 6 ounces sliced mozzarella cheese 1 1/2 cups sour cream 1/2 cup grated Parmesan
The Sons of the American Legion of Plano Post 395 will be host to its All-You-Can-Eat Breakfast Buffet from 8 a.m. to 11 a.m. Sunday, Dec. 15. It will be an affordable all-you-can-eat breakfast buffet and it will help the Sons of the American Legion raise funds to help support
On Thursday mornings Covenant Living at the Holmstad in Batavia, resident Judy Johnson sets her alarm for 5:30 a.m.. That’s because she, along with a group of eight others from the community, start their volunteer duties just 45 minutes later. The group of residents help in making and serving breakfast
Church of the Good Shepherd United Methodist, 5 W. Washington Street in Oswego, will be host to a pancake breakfast with Santa from 9 a.m. to noon Saturday, Dec. 7. The public is invited. Parking is free. Breakfast donations are $10 for adults and $8 for children ages four to
Ingredients 4 tablespoons unsalted butter 2 cups chopped onions 1 pound fresh mushrooms, sliced 2 teaspoons dried dill weed 1 tablespoon paprika 1 tablespoon soy sauce 2 cups chicken broth 1 cup milk 3 tablespoons all-purpose flour 1 teaspoon salt ground black pepper to taste 2 teaspoons lemon juice 1/4
East Aurora High School students from two clubs will be host to a Breakfast with Santa event from 8:30 a.m. to 11 a.m. Saturday, Dec. 14. The event will take place in the cafeteria at East Aurora High School, 500 Tomcat Lane, Aurora. Guests should enter at door No. 15.
Ingredients 1 (8 ounce) package uncooked penne pasta 2 tablespoons vegetable oil 1/2 pound portobello mushrooms, thinly sliced 1/4 cup butter 1/4 cup all-purpose flour 3 cloves garlic, minced 1/2 teaspoon dried basil 1 3/4 cups milk 2 cups shredded mozzarella cheese 1 (10 ounce) package chopped spinach, thawed Directions1.
Ingredients 2 cups frozen peas and carrots 2 cups frozen green beans 1 cup sliced celery 1.2 cup butter 2/3 cup all-purpose flour 1 teaspoon salt 1 teaspoon ground black pepper 1/2 teaspoon celery seed 1/2 teaspoon onion powder 1/2 teaspoon Italian seasoning 1 3/4 cups chicken broth 1 1/3
Ingredients 3 (8 ounce) packages cream cheese, softened 1/2 cup sour cream 1/2 cup white sugar 1 teaspoon vanilla extract 3 eggs 1 (10 inch) prepared graham cracker crust 1 cup pumpkin puree 3/4 teaspoon ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1/2 cup frozen whipped topping,
Ingredients 1 (8 ounce) package linguini pasta 2 tablespoons butter 1/2 pound fresh mushrooms, sliced 1/4 cup butter 1/4 cup white wine 4 cloves garlic, minced 1 (3 ounce) package cream cheese 3 tablespoons chopped fresh parsley 3/4 teaspoon dried basil 1/4 cup milk 1 pound cooked shrimp Directions1. Bring
Ingredients 1/4 cup butter 1/4 cup olive oil 3 tablespoons minced garlic 3 tablespoons soy sauce 1/2 tablespoon balsamic vinegar 1/4 teaspoon black pepper 1 tablespoon dried parsley 6 boneless chicken thighs, with skin 1 teaspoon dried parsley Directions 1. Preheat oven for 375F and lightly grease a baking pan.
A citywide Sunday Brunch Fundraiser will be held Sunday, Oct. 27 by a coalition of more than 20 Fox Valley restaurants. Fill the Bowls organizers will welcome guests of all ages from 11:30 a.m. to 2:30 p.m. at Gaslight Manor Banquets, 2485 Church Road in Aurora. Funds raised will support
Ingredients 1 cup rinsed quinoa 2 cups chicken broth 4 tablespoons extra-virgin olive oil 1 tablespoon minced garlic 1 small onion, chopped 2 skinless, boneless chicken breast halves, cut into strips 1 zucchini, diced 1 tomato, diced 4 ounces crumbled feta cheese 8 fresh basil leaves 1 tablespoon lime juice
By Rachel Troyer Fonda mi Pueblito recently-opened its doors at 31 N. Broadway in the former Taco Grill location in downtown Aurora. The city government celebrated with a ribbon-cutting in early October. It is a traditional Mexican restaurant where all of the food is fresh and made in-house. The owner
Ingredients 1 (12 fluid ounce) can frozen apple juice concentrate, thawed 1 cup apple cider 4 pounds Macintosh apples – peeled, cored and chopped 3/4 cup dark brown sugar 1/2 cup apple brandy (apple cider can be a substitute) 1 1/2 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon
Ingredients 1 (15 ounce) can pumpkin puree 4 eggs 1/2 cup vegetable oil 1/2 cup unsweetened applesauce 2/3 cup water 2 cups sugar 3 1/2 cups flour 2 teaspoon baking soda 1 1/2 teaspoon salt 1 teaspoon cinnamon 1/8 teaspoon vanilla extract 1/4 teaspoon pumpkin spice 1 cup walnuts 1/2
Ingredients 2 tablespoons butter 1/4 cup finely chopped onion 2 tablespoons all-purpose flour 2 cups milk 1/2 teaspoon dry mustard 1/4 teaspoon ground black pepper 1 (8 ounce) package elbow macaroni 2 cups shredded sharp Cheddar cheese 1/2 cup colby cheese Directions1. Preheat oven to 350 F.2. Bring a pot
Ingredients 1 1/2 cups red wine vinegar 1/2 cup dry red wine 2 onions, sliced 2 carrots, sliced 1 bay leaf 1/8 teaspoon whole allspice 3 whole cloves 1 tablespoon black peppercorns 1 tablespoon salt 4 pounds rump roast 1/2 cup butter 1 tablespoon vegetable oil 5 tablespoons all-purpose flour
The Aurora Public Library (APL) will welcome Culinary Curiosity, an exhibit experience which will feature cooking and food-related artifacts from the 19th Century and early 20th Century. On public display for the first time October 4 through January 5, 2020, Culinary Curiosity exhibit is from the personal collection of Mel
