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Mobridge High School grad returns to hometown

Darcy Dykhouse, a 2002 graduate of Mobridge High School, is returning to Mobridge after living in eastern South Dakota for more than nine years.
Darcy, the youngest daughter of Bud and Janice Anderson, has recently taken the position of Executive Assistant at the Mobridge Regional Hospital and Clinics.
In 2008, Darcy graduated from the University of South Dakota with a master’s degree in business administration and an emphasis in health care.
After graduating, Darcy was offered a salary management position at the 41st and Louise Avenue Walmart in Sioux Falls.
“It’s the busiest store in South Dakota,” Darcy said. “There were long hours there.”
Darcy also worked at Walmart stores in Watertown and Brookings, often working 12 hours a day.
Now, transitioning to the Mobridge Regional Hospital and Clinics, Darcy will be working 40 hours a week.
“I’m not used to these short days,” Darcy said with a laugh. “I’m still trying to get used to clocking out.”
Darcy will be moving with her two kids, Ava and Brett, from Arlington into a house in Mobridge.
When she was in college, Darcy studied abroad twice, once in Japan and the other in the Netherlands.
While she was in Japan, Darcy lived in Otaru, which is located on the island of Hokkaido. Darcy attended the Otaru University of Commerce.
When she was in Japan, Darcy says her favorite snacks were pocky and mochi. Darcy enjoyed oyakodon, a mother/child dinner, which has chicken, eggs, rice and a sweet sauce.
While in Japan, Darcy discovered that she was allergic to shellfish after eating a large shrimp dinner.
In the Netherlands, Darcy enjoyed the fresh pastries such as bagels offered at shops. Also, Darcy indulged in the fresh cheeses and meats.
When she isn’t working, Darcy does woodworking projects around her house. She has build a teeter-totter for her kids, outdoor and indoor furniture.
The interest in woodworking began when her sister, Heidi, was studying abroad in Brazil. Being bored on the farm as a 16-year-old, Darcy decided to build an elaborate tree house and the rest is history.
Darcy is currently working on a drop-leaf table that has been in progress for three years now.
When she isn’t woodworking, Darcy enjoys family time and giving her kids a good experience.
“They are only young once,” Darcy said.
When it comes to cooking, Darcy learned from her family and learned quickly. Being the youngest child on a farm, Darcy learned to cook and deliver the food at a young age. Most of her favorite recipes come from other family members and she describes her cooking style as one where she doesn’t implement recipes.
Instead, she more experiments.
“It’s normally 50-50 on whether I will use the recipe or not,” Darcy said. “Most the time, I don’t.”
Darcy is a big fan of dessert and chocolate, with her favorite being a Reese’s Cheesecake. However, her son, Brett, is not a big fan of chocolate.
Darcy will also cook banana muffins, which became a neighborhood staple in Arlington.
“I would bake them and the kids would come over and ask if they could play,” Darcy said. “But then right after I said yes, they would ask ‘I heard you make muffins, can I have one?’”
One time, when supper was ready, Darcy had her daughter go check on where her son Brett was and she couldn’t find him.
Darcy then turned off the oven, leaving the bacon on the griddle. After they found Brett stuck in an evergreen tree, they came back to a smoky house.
“It was close to 10 minutes I was gone,” Darcy said. “I just forgot to take them off of the griddle.”
When she was living in Arlington, Darcy was active in the community and was the secretary on the Board Of Directors for the Arlington Community Daycare. She was also the Safety Team Leader and Engagement Leader at Wal-Mart.
“I’m excited to be back,” Darcy said.
– Trenton Abrego –

Darcy Dykhouse’s Recipes

Banana Bread or Muffins
This is my kids’ favorite recipe. We also love to sprinkle cinnamon sugar over the muffins before we bake them.
3 eggs
1 cup sugar
1 cup sour cream
3 bananas, mashed
1 tsp cinnamon
1 tsp vanilla
1 cup walnuts
1 tsp baking soda
1 tsp salt
2 cups flour
Mix in order given, pour into two well greased loaf pans. Bake for 45 minutes at 350 degrees.

Cappuccino-Kissed Cheesecake
1 1/2 cups chocolate cookie crumbs
6 Tbsp butter or margarine, melted
1 1/4 cups Hershey’s Mini Kisses semi-sweet chocolate, divided
4 8-oz packages cream cheese, softened
2/3 cup sugar
3 eggs
1/3 cup milk
1 Tbsp instant espresso powder
1/4 tsp ground cinnamon
Espresso cream
Beat 1/2 cup cold whipping cream, 2 Tbsp powdered sugar and 1 tsp instant espresso powder until stiff.
Heat oven to 350 degrees. Combine cookie crumbs and butter, press into bottom and one inch up the side of a 9-inch springform pan. Melt 1 cup mini kisses in small saucepan over low heat, stirring constantly. Combine cream cheese and sugar in large bowl, beating on medium speed of mixer until well blended. Add eggs, milk, espresso powder and cinnamon, beat on low speed until well blended. Add melted Mini Kisses, beat on medium for 2 minutes. Spoon mixture into crust. Bake 55 minutes. Remove from oven to wire rack. Cool 15 minutes. With knife, loosen cake from side of pan. Cool completely. Remove from pan. Cover and refrigerate at least four hours before serving.
To serve, garnish with espresso cream and remaining 1/4 cup mini kisses.

Chocolate Peanut Butter Cheesecake
2 1/2 cups peanut butter sandwich cookie crumbs
1/2 cup all-purpose flour
1/2 cup butter, melted
4 8-oz packages softened cream cheese
1 1/4 cups sugar
4 eggs
1 cup creamy peanut butter
8 oz bittersweet chocolate, melted and cooled
3 Tbsp fresh lemon juice
1 tsp vanilla
2 cups semi-sweet chocolate chunks
1 cup sour cream
1/2 cup sugar
1/3 cup creamy peanut butter
1 Tbsp fresh lemon juice
1 tsp vanilla
1/2 cup semi-sweet chocolate chips
Crust: In a medium bowl, combine cookie crumbs, flour and butter. Press into bottom of prepared baking pan and freeze.
Filling: In a large mixing bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Blend in peanut butter and chocolate. Pour over frozen crust. Bake for 35 to 45 minutes or until top is light brown and center still has a jiggle to it. Cool on the counter for 10 minutes (do not turn off the oven). The cake will sink slightly.
Topping: In a small bowl, combine sour cream, sugar, peanut butter, lemon juice and vanilla. Pour into center of cooled cake and spread out to the edges. Sprinkle with chocolate chunks. Bake for 5 minutes. Cool on rack for 2 hours. Cover and refrigerate at least 6 hours.