In this special feature, we are bringing you an exclusive look into the kitchens of four of our magazine's advertisers. Beyond their business acumen, these entrepreneurs know how to whip up crowd-pleasing dishes that have become family treasures. From cozy comfort foods to delectable desserts, these recipes have been passed down through generations or perfected over time, capturing flavors and traditions that have a special place in their hearts. Each shared the stories behind each dish and reveal their personal recipes so you, too, can bring these beloved family meals to your own table. Get ready to cook up some heartwarming inspiration!
We begin with a special recipe shared by April Kelsey, a local Farm Bureau Financial Services agent. April’s sitty – which is an Arabic word for grandmother – passed down a family recipe for grape leaves that combines a savory filling of rice, ground meat, and aromatic spices, slow-cooked to allow the flavors to meld together. It’s a recipe that Sitty learned from her mother.
One of April’s fondest memories is Sitty standing at the stove in front of her green pot, grape leaves simmering inside. Sitty would put one on a plate for anyone to taste to see if they were done. April’s mom uses that same green pot today!
April’s husband, Kelly, has embraced this tradition too, considering holiday meals incomplete without it. “Every time I make grape leaves, I’m reminded of the love and care Sitty put into every dish,” April said. “It’s more than food; it’s a piece of our family’s history and a way to keep her memory alive.”
Grape Leaves
1 ½ cups rice (not instant)
½ stick butter – softened
2 lbs ground beef
2 Tbsp vinegar
2 small cans tomato sauce
2-3 tsp salt
2 tsp pepper
1 large can of tomato juice
1 jar grape leaves - cut off small stems
Butter slices
Directions:
- Soak rice in hot water for about 3 minutes to get rid of the starch. Drain.
- Add ½ stick of butter into the hot rice.
- Add ground beef, vinegar, tomato sauce, salt and pepper.
- Wrap mixture in grape leaves.
- Layer in pan. Pour tomato juice over them…may need to add a little water. Add pats of butter over the top of the grape leaves. Salt and Pepper.
- Cover and cook on low for about 2 hours or until rice is tender.
Eric Kueser, owner of CBD American Shaman of Topeka, knows a thing or two about smoking a holiday turkey. Years ago, as holiday family gatherings grew, there was not enough oven space to cook all the food. Eric took charge of cooking the turkey using other methods. After getting a smoker, Eric began working on different rubs and injections until he concocted the perfect blend for what is now his Cajun smoked turkey.
“Some people like to brine their bird,” Eric said, “but I don’t. I like to inject a Cajun butter into the meat, add a good healthy layer of dry rub, and you’ve got a perfect turkey.”
CAJUN SMOKED TURKEY
1 can chicken broth
½ stick of butter
2 Tbsp hot sauce
2 tsp Cajun seasoning
Olive Oil
Cajun dry BBQ rub
15 lb. turkey
Directions:
1. Melt and blend chicken broth, butter, hot sauce, and Cajun seasoning for your Cajun butter injection.
2. Inject mixture into the breasts, thighs, legs, and wings of the bird.
3. Spray turkey with olive oil and coat heavily with your favorite dry Cajun BBQ rub. Apply under the skin, too.
4. When smoker reaches 300 degrees, place turkey in the middle of the cooking grate and get smoke rolling. Do not walk away; turkey requires continuous monitoring.
5. A 15 lb. turkey will smoke for 3-4 hours. Keep spraying it with olive oil to prevent skin from drying out and turning black
6. Cooked turkey meat should reach 165 degrees in the breasts and 175 degrees in the dark meat.
7. Once cooked, let turkey rest for about 30 minutes after you pull it off the smoker. Make a tent of aluminum foil to cover turkey while it rests.
A chef by profession, Kyle Baker shares a classic casserole recipe, elevated for special occasions. Kyle first remembers having cheesy potato casserole at his grandma’s house over the holidays.
“She loved to top it with crushed and buttered corn flakes,” he remembers.
Kyle, who works as a chef at Aldersgate Village Life Plan Community, said he loves how simple and quick this recipe is, while also being able to dress it up.
“It looks great when it is decorated with bacon, green onions and shredded cheese,” he said.
Cheesy Potato Casserole is always a fan favorite at Kyle’s house because of the creaminess of the potatoes mixed with the hash browns, and of course the stretchy cheese. If you’re making this recipe at home, Kyle emphasizes, “You can't skimp on the cheese!”
Cheesy Potato Casserole
1 can Cream of Chicken soup
8 oz. shredded colby-jack cheese
16 oz. mashed potatoes
16 oz. shredded hash brown potatoes
8 oz. sour cream
4 oz. + 2 oz. melted butter
6 chopped green onions
1 ½ cups Corn Flakes
Salt and pepper to taste
Directions:
1. Butter a 9x13 oven-safe dish and set aside.
2. Mix all ingredients - except corn flakes and 2 oz. of melted butter - in a large mixing bowl. Mix to combine, adding salt and pepper to taste.
3. Place mixed ingredients into the buttered oven-safe dish.
4. Cover the dish with foil and bake at 350 degrees for 30 minutes.
5. While casserole is baking, crumble corn flakes and toss with the reserved 2 oz. of melted butter.
6. Uncover the casserole and top with buttered corn flake mix. Bake an additional 15 minutes until casserole is bubbly and golden brown.
Heather Souther, owner of Safely Sunning and Sakred Salon, brings us a twist on an annual treat she enjoyed growing up. Nearly every year for Heather’s birthday, her grandma, Wanda Lawrence, baked Heather a red velvet cake: Heather’s favorite! Grandma Wanda topped the cake with her own homemade, butter-based glaze frosting for the cake.
As an adult, Heather transformed the red velvet cake recipe into a more convenient, portion-controlled treat for her kids to enjoy.
“I love making these cookies for them and they look forward to them during Christmas time,” Heather shared. “It’s a nod to Grandma and her love for our family, and a twist for a new generation of red velvet cake lovers.”
RED VELVET COOKIES
1 box red velvet cake mix
6 Tbsp butter, softened
2 large eggs
1 Tbsp lemon juice
1 cup powdered sugar
1 tsp cornstarch
Directions:
1. Preheat oven to 375 degrees.
2. Mix cake mix, butter, eggs, and lemon juice in large mixing bowl until well blended and a dough forms.
3. Mix powdered sugar and cornstarch together with a fork in a shallow dish until blended.
4. Form the dough into 1-inch balls and roll in the powdered sugar mixture. Place balls about 2 inches apart onto the baking sheet.
5. Bake 8-10 minutes. Cool for 1 minute on the baking sheet, then transfer to a wire rack to cool completely. Recipe yields 15-20 cookies.
SITTY’S GRAPE LEAVES PULL QUOTE on page 2: “I have fond memories of sitting around the kitchen table with Sitty, my mom, and sister-in-law, carefully rolling each leaf and sharing stories,” April recalls.
CAJUN SMOKED TURKEY PULL QUOTE on page 3: Eric says, “I like to inject a Cajun butter into the meat, add a good healthy layer of dry rub, and you’ve got a perfect turkey.”
CHEESY POTATO CASSEROLE PULL QUOTE on page 4: “I have seen many variations of this recipe, but the first time I remember eating it was with holiday meals at my grandma’s house.”
RED VELVET COOKIES PULL QUOTE on page 5: Heather loves making these cookies for her kids, especially during Christmas time. “It’s a nod to Grandma and her love for our family.”