For All Seasons Holiday Cookbook by For All Seasons

FORALLSEASONS FORALLSEASONS

A collection of holiday recipes that celebrate the diverse traditions of our For All Seasons team.

BREAKFAST

Banana Bread

Ingredients

2 cups all-purpose flour

1 tsp baking soda

¼ tsp salt

½ cup butter

¾ cup brown sugar

2 eggs, beaten

2 cups mashed overripe bananas

Directions

Preheat oven to 350°F Lightly grease a 9x5 inch loaf pan

In a large bowl, combine flour, baking soda and salt In a separate bowl, cream together butter and brown sugar Stir in eggs and mashed bananas until well blended Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean Let bread cool in pan for 10 minutes, then turn out onto a wire rack

Submitted

Kristy Mirando, Director of Victim Services

My kids LOVE this banana bread for breakfast on the way out the door!

Basic Noodle Kugel

Ingredients

2 oz extra-wide egg noodles

½ tsp kosher salt, plus more

8 cup (1 stick) unsalted butter, plus more for pan

½ large eggs

1 cup sugar

Directions

1 lb full-fat cottage cheese

2 lb full-fat sour cream

1 tsp vanilla extract

1 tsp ground cinnamon

Preheat oven to 350°F. Cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente, about 4-5 minutes. Drain, leaving a little bit of water clinging to the noodles.

Generously butter a 13x9" baking dish (we prefer glass for even heating, but metal is okay, too) Cut stick of butter into a few big pieces and transfer to a small heatproof bowl Microwave until butter is melted, about 1 minute Let cool slightly Whisk 8 large eggs and ½ cup sugar in a large bowl until sugar is dissolved and eggs are frothy, 1-2 minutes Add cottage cheese, sour cream, vanilla extract, ground cinnamon, and remaining 2 tsp. salt to egg mixture. Whisk vigorously to combine. Pour in melted butter and whisk again to combine.

Add hot noodles to bowl and toss to coat with a spoon or spatula Transfer noodle mixture to prepared baking dish, tipping dish to evenly distribute For a really crispy top, pull a few noodles to the surface so they poke out over the sauce

Bake kugel, rotating pan halfway through, until custard has souffléd, top is browned, and noodles on the surface are crispy, 50-55 minutes. Let cool at least 20 minutes before slicing. Fight over those almost-burnt noodles on top!

Submitted by Jen Friedman, Clinician

My mom makes the best Kugel in the world. Every Jewish holiday or special occasion there is Kugel It reminds me of my mom

Basic Western Omelet

Ingredients

6 large eggs

2 tbsp milk

2 to 3 tbsp unsalted butter

½ cup onions, small diced

½ cup green bell pepper, small diced

½ cup ham, cooked and diced

Directions

In a large bowl whisk together the milk and eggs until frothy

In a large non-stick pan, melt one tablespoon of butter Add half of the onions and bell pepper and cook, stirring until translucent Add half of the ham and cook for one more minute, stirring

Add another piece of butter and swirl around pan to melt Add half of the beaten eggs, and swirl around pan to form a large circle.

4. Roll or fold the omelet onto a plate and serve Repeat the above steps for the second omelet 5

Turn heat to medium low and cover with a lid for about 2 minutes, check that your edges are not browning, if so remove the pan from the heat and lower the heat Once the eggs are solid and cooked almost through, flip the entire circle and cook for one more minute

Submitted by Ja Quaya Beasley, Client Services Office Coordinator

We love to make eggs because my son is able to help ☺

Sausage Hash Brown Breakfast Casserole

Ingredients

1 pound hot pork sausage

½ (30 ounce) package frozen hash brown potatoes, thawed

1 cup shredded Cheddar cheese

1 ½ teaspoons salt, divided

½ teaspoon ground black pepper

1 cup milk

3 large eggs, beaten

Directions

Preheat oven to 350 degrees F (175 degrees C) Grease a half-casserole baking dish or deep-dish pie plate

Heat a large skillet over medium-high heat Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

3. Bake in the preheated oven until bubbling and golden, about 45 minutes 4

Stir hash browns, cooked sausage, Cheddar cheese, 1/2 teaspoon salt, and black pepper together in a large bowl Whisk milk, eggs, and remaining salt together in another bowl Pour hash brown mixture into prepared baking dish; pour egg mixture evenly over hash brown mixture

Submitted by

Kristy Mirando, Director of Victim Services

My family loves it! it's quick and easy to make the night before and pop in the oven the next morning.

LUNCH & DINNER

5 Cheese Macaroni & Cheese

Ingredients

2-lb box elbow macaroni

1 bar unsalted butter

8 medium eggs

1 cup milk

1 can condensed milk

¾ cup parmesan cheese, shredded

¾ cup feta cheese

Directions

1 cup mild cheddar cheese, shredded

2 cups mozzarella cheese, shredded

1 cup sharp cheddar cheese, shredded

1 tsp salt

1 tbsp seasoned salt

1 tsp pepper

Bring water to boil in a large pot, and add macaroni. When soft, strain macaroni and place in a large bowl Add butter, mix in then set aside 1.

Add eggs, milk and condensed milk to a separate bowl Beat egg and milk mixture with whisk Pour mixture into large bowl with macaroni and mix gently with spatula

Add all cheese, season with salt, seasoned salt, and pepper and then fold together with spatula

Check consistency and add more milk if too stiff

Sprinkle a little cheese on the bottom of a casserole dish. Spoon macaroni and cheese mixture into dish and smooth over with spatula Sprinkle all remaining cheese on top 4.

Place in oven for 30 minutes at 325°F

Submitted

Carmeshia Williams, Associate Director of Human Resources & DEI Initiatives

Black Bean & Butternut Squash Soups

Ingredients

For the Butternut Squash Soup:

½ tbsp butter

1 onion, diced (about 1¼ cup)

1 carrot, diced (about ⅓ cup)

1 small butternut squash, diced (about 3 cups)

¼ cup honey

¼ tsp ground cinnamon

⅛ tsp ground allspice

Salt, to taste

Directions

Make the Butternut Squash soup:

For the Black Bean soup:

1 dried chipotle chile, stemmed

3 cups drained canned black beans, well rinsed

1 cup water, plus more as needed

¼ tsp dried oregano, preferably Mexican

¼ tsp chopped dried epazote, optional

¼ tsp ground cumin

Salt, to taste

Melt the butter in a large pot over medium heat Add the onion and carrot Cook until the onion is tender, about 4 - 6 minutes Add the squash and enough water to cover by about 3 inches Simmer, uncovered, until the squash and carrots are fork-tender, about 30 minutes Stir in the honey, cinnamon, and allspice and simmer, 2 minutes Remove from the heat and let cool, 10 minutes

Puree the soup in a blender until smooth. (Thin soup with a little water if necessary.) Pour the soup back into the pot and bring it to a simmer over medium heat. Season with salt. Reduce the heat to low and keep the soup hot until ready to serve

Make the Black Bean soup:

Grind the chipotle chile into a powder in a spice grinder Puree the ground chipotle, beans, water, oregano, epazote, and cumin in a blender until smooth Thin with a little additional water, if necessary. Bring the soup to a simmer in a medium saucepan over medium heat. Season with salt. Reduce the heat to low and keep the soup hot until ready to serve.

To serve the soups:

Simultaneously ladle equal amounts of the two soups side by side into a heated soup bowl Serve immediately

Submitted by Joan McGarry, Clinician

Delicious Christmas Dinner (Roast)

Ingredients

3 lbs beef tenderloin roast, high quality

2 ¾ tsp salt, divided

1 ¼ tsp black pepper, divided

1 tsp baking soda

3 tbsp olive oil

Directions

3 lbs baby red potatoes, washed and patted dry

5 large scallions, sliced

4 cloves garlic, chopped

1 tbsp smoked paprika ½ to ¾ cups water

Optional: aleppo pepper, for added smoke, heat, and sweetness

Rinse and pat dry the beef tenderloin Combine the 2 ¼ tsp of the kosher salt, 1 tsp of the black pepper, and the baking soda and stir together Liberally coat the roast all over including the ends with the seasoning Using 10" lengths of kitchen twine, begin tying off the roast directly in the center Tie every 1 ½" working your way outward from center to end to end If an end is very thin, bend it back and tuck it alongside the roast, securing with the twine You want the overall look of the roast to be equal from end to end, and the twine will aid in the even cooking Snip off any long pieces of twine after tying and discard Allow roast to sit at room temperature for at least one hour for the salt to equitably draw, then redistribute moisture throughout the roast

Preheat oven to 425°F In a roasting pan over a stove top burner, bloom the aromatics by first heating 2 tbsp of the olive oil over medium high heat Add the scallions, garlic, smoked paprika, Aleppo pepper (if using), and the remaining salt and remaining black pepper Stir until fragrant

3 Remove the potatoes from the oven Reduce heat to 300°F Stir and gather the potatoes onto the middle of the roasting pan Brush the roast with about a tbsp of olive oil all over and place the roast directly on top of the potatoes. No part of the roast should be touching the roasting pan, rather the potatoes act as a bed.

Add the potatoes and cook, stirring, for about 2 minutes As fond begins to build up on the bottom of the roasting pan, turn off the heat and add the water into the roasting pan, scraping the bits of fond to loosen Place the potato mixture into the oven for 15 minutes uncovered

4 Place back into the oven for approximately 45 minutes to 1 hour, or until an instant read thermometer inserted into the center of the roast registers at 125°F for medium rare I recommend turning the roasting pan half way through cooking to promote even doneness

Remove the roast and potatoes from the oven and turn off the heat Tent the roast and the potatoes in foil for 20 minutes so the juices can redistribute Do not skip this step

Remove the ties with kitchen shears and discard Slice in ½" slices and arrange on a pretty platter with potatoes alongside Top with scant amount of persillade sauce in the bottom of the pan Serve with whipped horseradish cream, if desired

NOTE: If you prefer more well-done sections of roast, test your ends first If more time is needed, read the temperature every 15 minutes, keeping in mind that between 145°F and 150°F will yield a firm medium

Submitted

Lynda Koppelman, Client Services Specialist

Ingredients

1 lb ground beef

1 cup chopped onion

2 1-lb cans stewed tomatoes

2 1-lb cans kidney beans

2 tbsp chili powder

1 tsp salt

Easy Chili

2 tbsp sugar

2 tbsp vinegar

2 tsp garlic powder

Directions

In a large heavy saucepan, brown ground beef and onions until beef is done and onions are transparent Drain grease

Add remaining ingredients and simmer for 20 minutes 2

Submitted by Kelsey Trumbull-Meyers, Event Coordinator

It doesn't feel like winter at the Trumbull household until my dad makes his first giant pot of chili There's nothing better than curling up on the couch with a warm bowl to watch a holiday classic with my family While this recipe couldn't be more simple (found in the cookbook, Where's Mom Now That I Need Her), it's perfect to use as a starting point as you test out your own versions - my dad never makes it the same way twice! His secret is to add a wide variety of beans. Don't forget to pair it with some cornbread and top with cheese and sour cream (or my favorite - cream cheese!)

Quiche

Ingredients

1 9-inch prepared deep dish pie shell

4 large eggs

1 cup shredded swiss and ¼ cup shredded mozzarella cheese

1 cup baby spinach or a can of spinach (squeeze out the water completely)

12 slices cooked bacon chopped (or cooked sausage links)

Directions

Preheat oven to 425°F 1

Use a fork to put some pricks in bottom of pie pan 2

Sprinkle some swiss cheese in bottom of pie shell 3

Beat eggs, add cream and cream cheese, mix thoroughly. 4.

1 cup canned mushrooms

1 small container soft cream cheese with onions and chives ¼ cup heavy whipping cream (or half and half)

salt and pepper to taste

Layer ingredients with swiss cheese in pie shell. 5. Pour egg mixture over ingredients till ¾ of the way full in pie shell 6

Sprinkle top with mozzarella cheese 7

Bake for 15 minutes 8

Reduce heat to 300°F and continue baking for 30 minutes or until a knife inserted at edge comes out clean. 9

Let sit 10 minutes before cutting. 10.

Serve with green salad and fresh fruit 11

Submitted by Lynda Koppelman, Client Services Specialist

I have been preparing quiches for staff at For All Seasons since I started here in 2010 , when all staff meetings were held at one table in the area where Erica sits We used to take turns bringing breakfast!

DESSERTS

Authentic Spanish Flan

Ingredients

1 ½ cups sugar

4 large eggs

2 cups milk (full fat)

2 tsp vanilla extract

Directions

Preheat the oven to 300°F 1

Start by preparing the ramekins (you could also use one larger mold if you prefer): put six of them (¾ cup volume) on a 13-inch baking dish Fill the dish with hot water (use a kettle or the hottest water from the tap). The warmth is important here, since it will keep the ramekin warm when the sugar syrup goes in and stop it from hardening.

Cook 1 cup of the sugar over medium-low heat for about 10 minutes until it liquefies and turns a light golden brown color You'll need to keep a watchful eye on the sugar here, to stop it from burning

Take it off the heat and quickly pour it into the ramekins If it starts to harden midway through, put it back on the heat and stir until it’s smooth again Set aside while you make the rest of the flan

5. Add the milk and vanilla and stir until well-combined.

In a large mixing bowl, gently mix together the eggs with the remaining ½ cup of sugar until creamy.

Divide the flan mixture evenly among the six ramekins, pouring right on top of the caramel Cover each ramekin with aluminum foil and tightly seal Bake in the oven for 40 minutes to one hour, or until it wobbles and jiggles when you lightly shake the ramekin If making small ramekins you will likely only need 40 minutes If making a large mold you may need the full hour Quickly check and jiggle when unsure

Take the ramekins out of the water-filled baking dish and set aside to cool to room temperature. Then place in the fridge covered with foil and chill for at least 6 hours (preferably overnight).

To serve, take a butter knife and run it around the inside of the ramekin Quickly (and gently!) flip the ramekin over the plate The caramel should run out to coat it as a sauce If any of the caramel has hardened and stuck to the ramekin, just leave it!

Submitted by Diane Gonzalez, Case Manager

Blueberry Crisp

Ingredients

1½ cups flour

¾cup brown sugar

½ cup (1 stick) cold butter, diced

½ tsp salt

6 cups blueberries

2 tbsp instant tapioca

1 cup sugar

¼ cup orange juice

1 tsp cinnamon

Directions

Preheat oven to 375°F Combine flour, brown sugar, butter and salt in a food processor Pulse mixture into coarse crumbs.

In a large mixing bowl, combine blueberries, tapioca, sugar, orange juice and cinnamon. Spoon mixture into a 11 x 9 inch baking dish, coated with cooking spray 2.

Top with an even layer of flour-sugar crumb mixture 3

Bake 40 minutes, until topping is golden brown and filling bubbles 4

Serves 8

Submitted

Jane Feigleson, Clinician

Your guests will look for this buttery treat on the dessert table every year Don’t disappoint them or forget the vanilla ice cream!

Chocolate Mayo Cake

Ingredients

Cake:

2 cups flour

1 cup sugar

1 cup milk

1 tbsp vinegar

1 cup mayonnaise

Icing:

½ box confectioners sugar

1 tsp vanilla

2 tbsp milk

Directions

4 tbsp cocoa powder

2 tsp baking soda

1 tsp baking powder

½ tsp salt

glob of soft butter

8 tbsp strong coffee (optional)

Preheat the oven to 350°F Grease a bundt cake pan 1

Combine milk and vinegar, gently stir and let sit for about 5 minutes to slightly curdle Mix together flour, sugar, mayonnaise, cocoa powder, baking soda, baking powder, and salt, slowing adding in the buttermilk mixture until well combined. 2

Pour batter into the prepared pan Bake until done, checking at 25 minutes Let cool for at least 10 minutes before removing from pan Flip cake onto desired serving platter 3

Make the icing by stirring together confectioners sugar, vanilla, butter, milk, and coffee until smooth, adding additional milk if needed Icing will be runny

Slowly pour icing overtop of cake, evenly coating

Can be served right away.

Submitted by Kelsey Trumbull-Meyers, Event Coordinator

This recipe was my Grandma Ann's favorite My dad used to make it for her birthday every year, but now we make as a way to remember her and my Aunt Sheri when the Trumbull's get together on Christmas Eve The icing is always the best part, so I recommend making extra for people to pour on their individual slice Mayonnaise might seem off-putting at first, but this is sure to be one of the most moist and delicious cakes you ' ve ever had!

Cinnamon Roll Wreath

Ingredients

3 (12 4 oz) cans cinnamon rolls

1 bag whole fresh cranberries

1 ½ cups granulated sugar, divided Fresh mint leaves, for garnishing

Directions

Preheat the oven to 375°F. Grease a large baking sheet or line it with parchment paper. Place a small round ramekin in the middle of the baking sheet. The ramekin will help the cinnamon roll wreath hold its shape while rising and baking

To make the wreath shape, start by placing the first cinnamon roll on the baking sheet up next to the ramekin Place the next one so that it overlaps the first roll slightly Continue overlapping each roll and gradually moving them into a wreath shape around the ramekin When you get to the last one, join the circle by tucking the last cinnamon roll under the first. Repeat by making another layer with the remaining cinnamon rolls slightly overlapping each other as well as the first layer.

Bake for 13-15 minutes or until golden brown Cool slightly Carefully remove the ramekin and transfer the warm cinnamon roll wreath from the cookie sheet to a serving platter or tray

Combine ½ cup sugar and ½ cup water in a medium saucepan over medium heat, stirring until sugar is dissolved, about 2-3 minutes Stir in one bag of cranberries until completely coated Using a slotted spoon, transfer the cranberries to a wire rack set over a rimmed sheet pan. Let dry for at least 1 hour. Place remaining 1 cup sugar in a shallow dish. Roll the cranberries around in the sugar until completely coated Let dry for at least 1 hour

Drizzle the packets of icing over the wreath and then decorate with sugared cranberries and fresh mint leaves

Submitted by Erica Batson, Director of Administration & IT

It's yummy and easy to make!

Mexican Bunuelos

Ingredients

Bunuelos:

2 cups all-purpose flour

1 ½ tsp baking powder

½ tsp salt

¾ cup warm water

4 tbsp oil, plus 2 or more cups for frying

Directions

Cinnamon Sugar Topping:

½ cup granulated sugar

1 tbsp ground cinnamon

Add all-purpose flour, baking powder and salt in a large bowl Mix together until combined

Add warm water and 4 tablespoons oil. Mix together with a spoon or your hands until the dough comes together.

Transfer the dough onto a clean working surface and knead the dough for 8 to 10 minutes, until the dough is smooth and elastic Roll the dough into a ball, place it in a bowl, cover with a kitchen towel and let it rest for 30 minutes

While the dough is resting, cover a large plate with paper towels, fill a large sauté pan with 1 to 2 inches of frying oil and make the cinnamon sugar topping. Set aside.

Divide the dough into 8 separate pieces and roll each piece into a ball. On a lightly floured surface, use a floured rolling pin to roll out each ball into an 8 to 10-inch circle

Heat the frying oil to 350°F Fry each dough circle for about 60 seconds, turning once, until golden brown on both sides

Transfer to prepared plate to drain any excess oil Sprinkle heavily with cinnamon sugar topping

Submitted by Vanessa Reyes, Director of Case Management

Mini Pumpkin Cheesecakes

Ingredients

1 ½ cups white sugar

½ tsp ground cinnamon

⅛ tsp ground nutmeg

⅛ tsp ground cloves

⅛ tsp pumpkin pie spice

2 tbsp all-purpose flour

3 (8 oz) packages cream cheese, softened

4 eggs

Directions

1 (15 oz) can pumpkin puree

¼ cup sour cream

1 tsp vanilla extract

¼ tsp almond extract

24 mini graham cracker pie crusts

1 ½ cups whipped cream

1 pinch ground cinnamon, or more to taste

Preheat an oven to 350°F Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl

Beat cream cheese in a large bowl until fluffy Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined Spoon mixture evenly into the mini pie crusts.

Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes Refrigerate for 90 minutes before serving 3.

To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon 4

Submitted by Nancy Walker, Coordinator of Grants & Client Billable-Data Analytics

Pumpkin is a favorite of mine and my son absolutely loved eating these

Noodle Kugel

Kugel, also called noodle kugel, is a baked casserole of egg noodles and a custardy sauce, usually made with a combo of cottage cheese, sour cream, and eggs It is sweet rather than savory, with sugar added to the creamy base and dried fruit (like apricots, figs, and raisins) sometimes studded throughout As it bakes, the sauce becomes fluffy thanks to the eggs, and the noodles at the edges get crisp and golden brown (just like the corner pieces of a lasagna).

Ingredients

1 (8 oz) package large egg noodles

6 tbsp butter, sliced

6 large eggs, separated

½ cup white sugar

¾ (8 oz) package cream cheese, softened

4 tbsp sour cream

Directions

1 (16 oz) package cottage cheese, creamed

1 pinch salt

4 tbsp butter, melted

¼ cup white sugar

⅓ cup graham cracker crumbs

Gather all ingredients. Preheat the oven to 350°F. Grease a 9x13-inch glass baking dish. 1.

Bring a large pot of lightly salted water to a boil Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter 2

Beat egg yolks, sugar, and cream cheese in a medium bowl; stir into noodles Add sour cream, cottage cheese, and salt 3

Beat egg whites until stiff and then fold into mixture. Transfer mixture to prepared baking dish. 4.

Combine melted butter, ¼ cup sugar, and graham cracker crumbs in a small bowl; sprinkle over noodle mixture 5.

Bake in the preheated oven until the casserole has set and has a nice golden brown crust on top, about 1 hour 6

Serve and enjoy! 7

Submitted by Lynda Koppelman, Client Services Specialist

Oreo Cookie Truffles

Ingredients

1 package of Oreos

8oz block of cream cheese (leave out for an hour, but not completely room temperature or will be difficult to shape)

Melting chocolate of choice

Directions

Crush the Oreos (avoid mess using a plastic bag).

Mix crushed Oreos and cream cheese together using your hands Will become sticky and thick 2

Roll the mixture into small round balls and place onto on a baking sheet with parchment paper 3

Place in the freezer for about 10-15 minutes 4 While they are hardening, begin melting your chocolate of choice 5

Dip the chilled Oreo balls in the melted chocolate and return to the parchment paper to harden. 6.

Place and store in the fridge. 7.

Submitted

Mary Beth Brinsfield, Psychiatric Nurse Practitioner

This is not an original, but have been making them for about 10 years around the holidays and they are easy and well loved!

Peach Cobbler

Ingredients

2 cups fresh sliced peaches (or one 29 oz can of sliced peaches, drained)

1 cup Bisquick mix

1 cup of milk

½ tsp nutmeg

Directions

Preheat oven to 375°F. 1.

½ teaspoon cinnamon ½ cup butter, melted 1 cup of sugar

In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed Stir in melted butter until crust is fully moistened 2

In a medium mixing bowl, stir sugar and peaches Spoon peaches over the cobbler crust 3

Bake for one hour or until crust is a golden brown Serve warm and enjoy! 4

Submitted by Carmeshia Williams, Associate Director of Human Resources & DEI Initiatives

I love all things peach, but this dessert can be served cold, room temperature, with a scoop of vanilla ice-cream or hot! I like mine between room temp and hot

Ingredients

¾ cup all-purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp ground cinnamon

¼ tsp ground cloves

¼ tsp salt

3 large eggs

Pumpkin Roll

1 cup sugar

⅔ cup canned pumpkin

8 oz softened cream cheese

1 cup powdered sugar

6 tbsp softened butter

1 tsp vanilla extract

1 ¼ cup powdered sugar

Directions

Preheat oven to 375°F.

Grease 15 x 10-inch jelly-roll pan (you can line with parchment paper to make it easier).

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl Set aside 3

Beat eggs and sugar in large mixer bowl Add in pumpkin until thoroughly combined Stir in flour mixture Don’t over mix or it will be tough Spread evenly into prepared pan

Bake for 13 to 15 minutes or until top of cake springs back when touched, checking for doneness at 11 minutes.

Sprinkle a thin, cotton kitchen towel with powdered sugar. Immediately loosen and turn cake onto prepared towel Carefully peel off paper Roll up cake and towel together, starting with narrow end and let cool

Beat cream cheese, butter and vanilla extract in small mixer bowl until smooth Mix in 1 cup powdered sugar about ¼ cup at a time

Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in foil and refrigerate at least one hour.

Submitted by Stephanie Walpole, Finance & Grant Compliance Coordinator

My grandmother (Nana) always made this as a Thanksgiving dessert. The original recipe called for walnuts but she would make ½ with walnuts and ½ without because she knew I did not like them Now that my grandmother is gone my sister continues the tradition and makes it every Thanksgiving Sometimes I can convince her to make it for Christmas as well ☺

Ingredients

Pumpkin Cake:

1 cup white sugar

⅔ cup pumpkin puree

3 large eggs, beaten

½ tsp ground cinnamon

¾ cup all-purpose flour

1 tsp baking soda

Directions

Pumpkin Roll

Cream Cheese Filling:

8 oz cream cheese, softened

1 cup powdered sugar, or more to taste

2 tbsp butter, softened

¼ tsp vanilla extract

Preheat oven to 375°F 1

Grease a 10x15-inch jelly roll pan.

2. Blend together sugar, pumpkin puree, eggs, and cinnamon in a mixing bowl.

Mix flour and baking soda together in a separate bowl Add flour mixture to pumpkin mixture and blend until smooth Evenly spread in the prepared pan

Bake in the preheated oven until cake springs back when lightly touched, 15 to 25 minutes

Remove from the oven and cool for 5 minutes

Invert cake onto a cotton (not terry cloth) tea towel. Starting with a short edge, roll up cake in the towel jelly-roll style; place seam-side down to cool, about 15 minutes.

While the cake is cooling, make the filling Beat cream cheese, powdered sugar, butter, and vanilla in a mixing bowl until smooth

8 To serve, sift powdered sugar over the roll and slice into 10 portions.

When cake has completely cooled, unroll and remove towel Spread filling over cake, all the way to the edges Roll cake up again without the towel Wrap with plastic wrap and refrigerate until ready to serve.

Submitted by Nancy Walker, Coordinator of Grants & Client Billable-Data

Analytics

Who doesn't love pumpkin; I use to make this for and with my two younger children

Pumpkin Swirl Cheesecake

Ingredients

25 Ginger Snaps, finely crushed (about 1 ½ cups)

½ cup finely chopped pecans

¼ cup butter (half stick), melted

4 pkgs (8oz each) cream cheese, softened

1 cup sugar, divided

1 tsp vanilla

4 eggs

1 cup canned pumpkin

1 tsp ground cinnamon

¼ tsp ground nutmeg

Dash ground cloves

Directions

Heat oven to 325°F 1

Mix crumbs, nuts, and butter; press onto bottom of 13x9-inch pan 2

Beat cream cheese, ¾ cup sugar and vanilla with mixer until blended Add eggs, one at a time, beating after each just until blended. Remove 1 ½ cups batter. Stir remaining sugar, pumpkin and spices into remaining batter. 3

Spoon half the pumpkin batter into crust; top with spoonful of half the plain batter Repeat layers; swirl with knife 4

Bake 45 minutes or until center is almost set Cool completely

Submitted by Jane Feigleson, Clinician

Rum-Buttered Nutmeg Logs

Ingredients

Cookie Dough:

3 cups all-purpose flour

1 tsp nutmeg

1 cup butter

¾ cup granulated sugar

1 large egg

2 tsp vanilla

1 tsp rum flavoring or 2 tsp rum

Directions

Cookies:

Frosting:

3 tbsp soft butter

½ tsp rum flavoring or 1 tsp rum

½ tsp vanilla

2 ½ – 3 ½ cups powdered sugar

2–3 tbsp half and half/cream or dairy-free creamer (unsweetened/unflavored)

In a mixing bowl beat sugar and butter until fluffy Beat in the egg, vanilla and rum 1

Add dry ingredients 1 cup at a time until mixed thoroughly 2

Refrigerate for at least an hour 3

When you are ready to make cookies, take a small chunk of dough and warm slightly in hands 4

Place some flour on a cutting board and roll out dough until it is ½″ round. Cut into 2 ½″ logs.

Arrange on an ungreased cookie sheet. Bake at 350°F for 15-17 minutes.

Cookies should be slightly brown on the bottom, not on the top Remove from oven and cool on cooling rack 6

Frosting:

Beat together butter and rum or rum flavoring Add ½ cup powdered sugar and beat 1

Gradually add 2-3 cups powdered sugar until of spreading consistency. Add 2-3 tablespoons of half and half and beat in. 2.

Spread frosting on each cookie and then run tines of fork over the frosting to resemble bark 3

Sprinkle with nutmeg 4

Submitted by Tim Hardin, Clinician

This is one of the cookies my mom would make every year and it is delightful while drinking some adult eggnog and talking.

Soul Food Sweet Potato Pie

Ingredients

For the Filling:

1lb sweet potatoes, peeled & chopped

2 eggs

½ cup evaporated milk

1 tbsp pure vanilla extract

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

1 cup granulated sugar

8 tbsp salted butter, softened

Directions

MakethePieCrust:

For the Crust:

1 ¼ cup all purpose flour

½ tsp salt

¼ cup cold salted butter, diced or shredded

¼ cup butter flavored shortening

1 tsp vanilla extract

2 tbsp sugar

1 ½ tbsp ice water

Sprinklein1¼cupofallpurposeflourintoalargemixingbowl.Addinthecoldbutter,butterflavoredshortening,2 tbspofsugar,1tspsalt,and1tspofvanillaextract Mixtheingredientsuntilitformsintoadough,thenwrapwith plasticwrapandstorethedoughintherefrigerator

CooktheSweetPotatoes:

Toboil:tossthepeeledandchoppedsweetpotatoesintoamedium-sizedpot,andpourinabout4-6cupsofwater Placethepotoverhighheat,andboilthepotatoesuntiltheyarefork-tender(about15-20minutes).Oncethe potatoesaredone,drainthewater,andletthepotatoescoolcompletely

Tobake:Piercethesweetpotatoeswithafork,thenplaceonabakingsheetandcook withtheskinon untilforktender Thetimereallydependsonhowbigtheyare,butitshouldtakeabout35minutes.Scoopouttheinsidesof thesweetpotatoesintoalargebowl,andallowthemtocoolcompletely.

MaketheSweetPotatoPieFilling:

Tossthecoolsweetpotatoesintoamixingbowlandwhiskuntilthepotatoesareniceandcreamy Sprinklein1tsp groundcinnamon,½tspgroundnutmeg,¼tspgroundginger,and1cupgranulatedsugar Next,addtwomediumsizedeggs,½cupofevaporatedmilk,1tbspvanillaextract,and8tbspofsoftenedbutter Tossthecoolsweet potatoesintoamixingbowlandwhiskuntilthepotatoesareniceandcreamy.Sprinklein1tspgroundcinnamon,½ tspgroundnutmeg,¼tspgroundginger,and1cupgranulatedsugar Next,addtwomedium-sizedeggs,½cupof evaporatedmilk,1tbspvanillaextract,and8tbspofsoftenedbutter Whiskuntilthemixtureisnicecreamyandairy Assemble:

Removethedoughfromtherefrigerator,flattenitout,thenplaceitintoa9inchpiepan Bakethepieshellfor7-10 minuteson325F.Removetheshellfromtheoven,thenturntheheatupto350°F.Startaddingthesweetpotato piefillingintothepieshell,andsmoothitout Bakethepiefor45-50minutes.Letthepiecooluntilitisroom temperature Enjoy!

Substitutions:Ifyouarenotafanofginger,youcanleaveitoutoruseequalpartslemonjuice Youcanusesweetenedcondensedmilkor half-and-halfinplaceofevaporatedmilk,butitmaychangethesweetnessandconsistencyofthepiefilling Youcanusebourbonvanilla extractorplainvanillaextract Lightordarkbrownsugarcanbesubbedforwhitesugarifdesired

Submitted

Carmeshia Williams, Associate Director of Human Resources & DEI Initiatives

Strawberry Cheesecake

Ingredients

1 package Golden Oreos, about 36 cookies

6 tbsp butter, melted

8 oz softened cream cheese

4 pkgs (8 oz each) cream cheese, softened

1 cup powdered sugar

1 (16-oz.) container Cool Whip, divided

2 (3 4-oz each) packages instant cheesecake pudding mix

3 cups milk

3 ½ cups sliced strawberries

Directions

Crush the entire package of Oreos A food processor would work great for this - if you don’t have one, place the cookies in a gallon sized Ziplock bag and crush them with a rolling pin When the cookies are fine crumbs, transfer them to a large bowl and mix in 6 tbsp of melted butter Press the cookie mixture into a 9x13 pan and refrigerate while you prepare the remaining layers.

Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cookie layer 2. For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip Spread over the cream cheese layer

Layer the sliced strawberries on, the spread the remaining Cool Whip on top 4 Keep refrigerated until ready to serve. 5.

Submitted by Michelle Hudson, Victim Advocate

Thanksgiving Cranberry Tart

Ingredients

Crange Shortbread Crust:

1 cup flour (or gluten free flour)

¼ cup sugar

zest of 1 medium to large orange

½ cup butter, room temperature

1 large egg

Directions

Cranberry Curd:

12 oz cranberries

1 cup sugar

Peel (orange part only) and juice of 1 orange (about ½ cup)

4 oz softened butter (1 stick)

2 eggs, plus 2 egg yolks

Whipped Cream for Topping

1. Spray a 10-inch ceramic or metal tart pan and press into the tart pan by hand, getting the dough as even as possible Prick the bottom of the crust with a fork several times Freeze the crust for 30 minutes then prebake for 15 minutes Remove from oven and allow to cool while preparing the filling

Preheat oven to 350°F. Add the sugar to a large bowl. Zest the orange and stir well with the sugar. Using an electric mixer, beat the butter and egg into the sugar & orange zest, for about 1 minute to mix Continue using the mixer and beat in the flour It will be stiff like cookie dough

Put cranberries, sugar and orange juice and peel in a saucepan over medium heat Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid and solids into a bowl. Whisk the butter into the warm liquid. Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes If using immediately, let cool to room temperature If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate (Curd may be cooked up to 1 day ahead )

Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula Bake at 350 degrees for 10 minutes to set curd Cool on a rack

Store at room temperature for up to 2 days. When serving, top with whipped cream to temper the cranberry's tart bite.

Submitted by Lauren Kay Weber, Vice President, Strategy & Development

I call Cape Cod -- land of the cranberry bog -- home In homage, this recipe has been a mainstay at my Thanksgiving table for years, even sometimes taking the place of pumpkin pie In the days following Thanksgiving, my family starts their day with this cranberry tart for breakfast Hey, it has fruit, doesn't it?!

Biscotti Toscani

Ingredients

½ cup whole almonds

⅓ cup butter

¾ cup sugar

2 eggs

1 tsp vanilla extract

¼ tsp almond extract

Directions

2 tsp grated orange zest

2 ¼ cups all-purpose flour

1 ½ tsp baking powder

⅛ tsp nutmeg

¼ tsp salt

Place nuts in a shallow bowl and bake in preheated 325°F oven until golden brown, about 8-10 minutes. Let cool. In a mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract and orange zest.

In a bowl combine the flour, baking powder, nutmeg and salt Add to the creamed mixture, mixing until blended Cut almonds into halves or thirds and fold in

Divide dough in half Place on a greased and floured baking sheet and form into two logs about ½ inch thick, 1 ½ inches wide and 12 inches long, spacing them at least 2 inches apart Bake in the middle of a preheated 325°F oven for 25 minutes or until a light golden brown.

Transfer from the baking sheet to a rack. Let cool 5 minutes. Place on a cutting board. With a serrated knife, slice diagonally at a 45° angle about ½ inch thick Lay slices flat on the baking sheet and return to the oven for 10 minutes, turning them over once to dry slightly Let cool on a rack

Store in a tightly covered container

Submitted by Lesa Mulcahy, Chief Clinical Officer

Candy Cane Cookies

Ingredients

1 cup sugar

1 cup butter

½ cup milk

1 tsp vanilla

1 tsp peppermint extract

Directions

1 egg

3 ½ cups flour

1 tsp baking powder

¼ tsp salt

½ tsp red/green food coloring

Stir sugar, butter, milk, vanilla, peppermint extract and egg in large bowl.

Mix together flour, baking powder and salt, then add to butter mixture. Divide dough in half. Mix food coloring into one half, then refrigerate dough for at least 4 hours

Heat oven to 375°F 3

For each candy cane, shape one rounded teaspoon of dough from each half by rolling each into a 4 inch rope 4

Place one colored and one white rope side by side and press lightly together and twist. 5. Place on a pan lined with parchment paper and curve the top to shape into a cane. 6.

Bake 9-12 minutes until lightly brown 7

Remove from cookie sheet to cool 8

Submitted by Beth Anne Dorman, President/CEO

Pumpkin Cookies

Ingredients

1 cup sugar

1 cup pumpkin

¼ cup oil

2 cups flour

½ tsp salt

½ tsp ground cloves

Directions

Combine pumpkin, sugar, oil, and egg in bowl. 1.

2 tsp baking powder

1 tsp cinnamon

1 tsp baking soda

1 tsp vanilla

1 cup chocolate chips

Combine dry ingredients in another bowl, then add to first mixture 2 Mix together and add baking soda and vanilla Mix well, then add chocolate chips 3

Drop by rounded tablespoons onto greased baking sheet Bake at 375°F for 10 -12 minutes

These are soft delicious cookies! Enjoy!

Submitted by Carol Strootman, Assistant Clinical Director

This recipe came to our family in a special cookbook that I helped to put together with my Mom's Club group when my children were little. My own mother loved this recipe and made it often in the fall and at Christmas before she passed away My girls and I love baking cookies at Christmas time and this is one of our recipes that has continued to make our baking list Baking is just one of our special traditions that make our holidays a time of family, fun, food and love I hope some of you make these cookies and share our joy Happy Holidays to my For All Seasons family!

Polish Kołaczki

Ingredients

8 oz cream cheese (room temperature)

1½ cups salted butter (room temperature)

3 cups all-purpose flour granulated sugar (for rolling out dough)

Directions

8 to 10 oz cake and pastry filling (raspberry, apricot, prune, etc )

1 large egg

1 cup sifted confectioners’ sugar

In a large bowl, beat cream cheese with butter until light and fluffy

Add the flour, 1 cup at a time, and mix well.

2. Wrap dough in plastic and refrigerate for at least 1 hour.

Heat oven to 350°F Roll out dough to a 12 x 18-in rectangle ¼-inch thick on a silicone mat or a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour), because the granulated sugar will act as ball bearings and help keep the dough from sticking

Cut into 2-inch squares Place ½ to 1 teaspoon filling on center of each square Brush a tiny bit of beaten egg white on one corner and press the opposite corner on it, pressing the dough together lightly to seal.

Using a spatula, transfer the filled cookies to a parchment-lined sheet pan and bake for 15 minutes (longer if baking from frozen) or until corners start to brown

Using a spatula, remove cookies from the baking sheet and transfer to a wire rack to cool completely before dusting with confectioners’ sugar Serve and enjoy!

It is recommended that jarred or canned cake and pastry filling be used as any fresh fruit filling will have a tendency to leak out of the cookie when baking You can freeze these cookies by making the dough and filling the cookies ahead of time Freeze on a parchment-lined sheet pan then transfer to a container Bake from frozen, adding a couple extra minutes to the baking time

Submitted by Martha McCool, Psychiatric Nurse Practitioner

Swedish Heirloom Cookies

Ingredients

½ cup shortening

½ cup butter

1 cup sifted powdered sugar

½ tsp salt

2 cups all-purpose flour

1 tbsp water

1 tbsp vanilla

1¼ cups almonds, ground powdered sugar, to dredge cookies

Directions

Cream shortening and butter at medium speed of an electric mixer until light and fluffy.

Add 1 cup powdered sugar and salt and mix well 2 Stir in flour 3

Add water, vanilla, and almonds, stirring well 4

Shape dough into 1-inch balls (small cookie scoop) 5

Place on ungreased cookie sheets. 6.

Press down lightly on dough with bottom of glass or measuring cup. 7.

Bake at 325°F for 12 minutes or until done (Cookies will still be light) 8

Dredge warm cookies in powdered sugar 9

Submitted by Susan Ahlstrom, Human Trafficking Regional Navigator

Ingredients

1 ¾ cups white sugar

¼ cup dark corn syrup

¼ cup butter

1 tbsp cold water

2 tsp cornstarch

Directions

Preheat oven to 350°F

Pecan Pie

3 eggs

¼ tsp salt

1 tsp vanilla extract

1 ¼ cups chopped pecans

1 (9 inch) unbaked pie shell

Combine sugar, corn syrup, butter, water, and cornstarch in a saucepan over medium heat. Bring to a full boil, and remove from heat.

In a large bowl, beat eggs until frothy Gradually beat in cooked syrup mixture Stir in salt, vanilla, and pecans Pour into pie shell

Bake in the preheated oven until filling is set, 45 to 50 minutes

Submitted by Maureen Curtin, Client Records Specialist

Pumpkin Chiffon Pie

Ingredients

Crust

12 graham crackers

2 tbsp sugar

Filling

1envelope unflavored gelatin (2 ½ tsp)

1 tsp ground cinnamon

¼ tsp ground nutmeg

¾ (scant) cup plus 2 tbsp sugar, divided

¾ tsp kosher salt, divided

Directions

¼ tsp kosher salt

6 tbsp unsalted butter, melted, slightly cooked

¾ cup whole milk

1¼ cups unsweetened pumpkin puree (one 15 oz can)

3 large egg whites

¾ cup heavy cream

¼ cup sour cream

Preheat oven to 325°. Pulse graham crackers in a food processor until broken down into fine crumbs (you should have about 2 cups). Set aside 2 Tbsp. graham cracker crumbs for serving. Add sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand.

Transfer to a 9½"-diameter deep pie dish Using a measuring cup, press crumbs firmly onto bottom and up sides of dish Bake crust until fragrant and edges just start to take on color, 20-25 minutes Transfer to a wire rack and let cool

Stir gelatin, cinnamon, nutmeg, a scant½ cup sugar, and½ tsp salt in a small saucepan Whisk egg yolks and milk in a small bowl to combine, then whisk into sugar mixture Cook over medium heat, stirring frequently, until mixture begins to thicken and coats the back of a spoon (but do not let it boil), about 5 minutes Stir in pumpkin puree and remove from heat Transfer to a large bowl and chill until cool, about 10 minutes

Meanwhile, using an electric mixer on medium-high speed, beat egg whites in a large bowl until soft peaks form With the motor running, gradually add a scant ¼ cup sugar and continue to beat until stiff peaks form, 5-7 minutes

Mix one-third of egg white mixture into chilled pumpkin mixture until smooth Gently fold remaining egg white mixture into pumpkin mixture in 2 additions until incorporated, but don't overmix

Pour filling into graham cracker crust; smooth top Cover and chill overnight

Vigorously whisk cream in a large bowl until medium peaks form Fold in sour cream and remaining 2 Tbsp sugar and ¼ tsp salt just to combine If the cream looks like it could use another whisk or two to hold medium peaks, give it a whisk until it reaches the desired consistency. Using a large spoon, dollop a generous amount of whipped cream in the center of pie. Sprinkle with reserved graham cracker crumbs. Slice and serve with any remaining whipped cream alongside.

Submitted by Martha McCool, Psychiatric Nurse Practitioner

SIDES/SNACKS

3-Ingredient Bacon Wrapped Dates

Ingredients

10 slices bacon*

20 Medjool dates

4 oz crumbled blue cheese (or goat cheese/feta**)

Directions

freshly-ground black pepper and flaky sea salt

Prep oven and baking sheet Heat oven to 400°F Line a large baking sheet with parchment paper

Precook the bacon * Lay the bacon strips side by side on the baking sheet Cook for about 10 minutes (Cook time may vary depending on the thickness of your bacon, so keep an eye on it The idea is for the bacon to be about halfway cooked yet still soft enough to easily wrap around the dates )

Stuff the dates While the bacon is precooking, use a paring knife to make a shallow cut lengthwise in the top of each date, careful not to cut all the way through Remove the pits, then fill each date with a spoonful of cheese, and use your palm to gently squeeze the date so that it is mostly closed

3 Wrap the dates Once the precooked bacon is cool enough to handle, slice the bacon strips in half Wrap a strip of bacon around each date and secure it closed with a toothpick

5 Serve. Serve warm and enjoy! 6.

Bake Remove the previous sheet of parchment paper (and any leftover grease) from the baking sheet, and layer on a fresh sheet of parchment paper Arrange the dates evenly on the baking sheet and season with a few twists of black pepper Bake for 5-7 minutes per side, flipping the dates halfway through until the bacon is cooked and slightly crispy (Keep a close eye though so that it does not burn ) Transfer baking sheet to a wire rack and sprinkle the dates with a pinch of flaky sea salt.

NOTE: You can also make ahead of time and freeze until you are ready to serve.

*Precooking the bacon: You can skip this step and purchase precooked bacon if you prefer, which is typically still flexible enough to wrap around the dates

**Type of cheese: It’s important to use a cheese that won’t immediately melt and ooze out of the stuffed dates Feel free to use whatever cheese you love best (Manchego, Parmesan, or a good aged cheddar are also great options!)

Submitted by Laura Schrivener, Clinician

Sweet and savory is always a win, and who doesn't love anything bit-sized?!

Aunt Patti’s Mac & Cheese

Ingredients

Two boxes of elbow macaroni

16 oz of Kraft Sharp shredded cheese

16 oz Kraft Velveeta cheese

16 oz Heavy Whipping Cream

1 tbsp butter

Directions

Preheat oven to 350 degrees.

Cook the elbow macaroni noodles for 9 minutes. Drain noodles and do not rinse.

2. In 13 x 9 inch aluminum pan, use the tablespoon of butter and spread all over the bottom and sides of the pan Place one thin layer of cooked noodles

Slice the Kraft Velvetta cheese and evenly place over the layer of noodles Then, spread the Kraft Sharp shredded cheese

Repeat the thin layer of cooked noodles, Kraft Velvetta cheese and Kraft Sharp shredded cheese. 5. Pour the Heavy Whipping Cream over the entire top layer of cheese. Cook for 20 to 25 minutes. 6. Cool and serve to the family 7

Submitted by Patti Cannon, Chief Operating Officer

Our family gathers every Thanksgiving and Christmas and this is one of my assigned dishes to bring each year. I am always ask are you bring your Mac and Cheese There are never any leftovers on this dish For those who like me that don't like to cook this is a fast and easy cheesy dish to make

Barbie Cups

Ingredients

¾ to 1lb ground beef (or meat of choice)

½ cup barbeque sauce

1 tsp onion flakes or minced onion

2 tsp brown sugar

¾ cup shredded cheddar cheese

1 can biscuit dough (regular size, not grand)

1 cup sugar

Directions

1 lb full-fat cottage cheese

2 lb full-fat sour cream

1 tsp vanilla extract

1 tsp ground cinnamon

Brown ground beef (or meat of choice), drain Add barbeque sauce, onion flakes or minced onion, and brown sugar 1

Spray muffin tin and press refrigerated biscuit dough into tin and up the sides (or you can make your own like my grandmother did) 2

Spoon filling into the cups and sprinkle with shredded cheddar cheese. 3. Bake in 400°F preheated oven for 10-12 minutes

You can use mini muffin tins and serve smaller cups as appetizers

Submitted by Jane Gordon, Clinician

When my brother and I visited my grandmother, she always asked us what we wanted her to make for us This was one of our favorites that I also made for my kids and now my daughter makes for her daughter. Easy and fun. My grandmother called them Barbie cups because my mom ' s name is Barbara I thought my grandmother created this dish, but they are called BBQ cups in modern recipes ☺

Cinnamon Toast Crunch Mix

Ingredients

1 box cinnamon toast crunch

1 bag pretzel sticks (the tiny ones)

1 jar peanuts

1 bag white chocolate candy chips (melting)

Directions

Evenly distribute cinnamon toast crunch, pretzel sticks, and peanuts in a large mixing bowl. 1. Melt white chocolate candy chips Once melted, pour over the mix and stir, making sure all of the mix is coated

Once thoroughly combined, spread mix evenly onto baking tray prepared with wax paper down or oil spay

Put mix into the fridge to set, about an hour. After mix has set, remove and break mix apart.

Submitted by Katie Wharton, Medical Assistant

My sister started making this and bringing it to Holiday get togethers like for Christmas and Thanksgiving, it's good for snacking before the food is ready for dinner. Everybody loved it so much we continued on making this each year for family get togethers

Crabbies

Ingredients

6 to 8 oz crabmeat

5 oz jar old english cheddar cheese

1 stick butter, softened

2 tbsp mayonnaise

½ tsp seasoned salt

½ tsp garlic salt

1 package english muffins

Directions

Mix ingredients together and spread over split english muffins. 1. Place on a cookie sheet and bake for 15-20 minutes. 2. Recommended to cut each muffin in quarters to make 48 pieces 3

You can also make ahead of time and freeze until you are ready to serve

Submitted by Kathy Langrell, Director of Client Records

I have made these tasty treats for my family for years, they enjoy them because they can be eaten at any time, and they are ready in minutes

Grandma Curtin's Rolls

(Belfast Baps)

Ingredients

2 cups lukewarm water

1.2 tbsp of instant yeast

2 tsp granulated sugar

Directions

2 tsp salt

5 ½ cups bread flour

Rice flour for dusting

Add all of the ingredients, except the rice flour, to the bowl of a stand mixer. Stir everything together with a dough whisk or wooden spoon

Moisten the flour and wait 2 minutes Mix on low with the dough hook for one minute, and then mix on second speed for 7 minutes

Turn the dough out onto the work surface, form it into a ball and place into an oiled bowl or dough rising bucket. Cover and let rise until doubled, about 40 minutes to an hour.

Line a half sheet pan (13 x 18 inch rimmed) with parchment paper and heat the oven to 425°F.

5 Remove the plastic wrap and sprinkle the tops of the rolls with rice flour Place the pan on the middle rack and bake for 20 minutes until the bread reaches an interior temperature of 200°F.

Divide the dough into 12 equal pieces and form each piece into a tight ball Place the balls in the pan 3 across and 4 down Wet your hand and press down on rolls then cover with oiled plastic wrap Let rise for about 30 minutes, until puffy

6 Cool the rolls on a wire rack Serve warm or at room temperature

Optional: Turn the oven to broil and brown the tops of the rolls, watching very closely; or, use the convection function of your oven for the last five minutes to brown the rolls

Submitted by Maureen Curtin, Client Records Specialist

My grandmother, Margaret Porter Curtin, was born in 1884 in Ireland and grew up on the family dairy farm in Knocknagoshel, County Kerry Her Aunt Annie brought her to America where she landed in Philadelphia on Nov 28, 1904 before working as a cook in Washington DC for different members of the U.S. Cabinet (The Washington DC version of Downton Abbey ) She also worked for the family of U S Secretary of War, (George Dern (1872-1936) Grandma Curtin and her husband raised her family of four children on M Street in DC This area is now the home of Watergate

DRINKS

Coquito

Ingredients

1 (12 oz) can evaporated milk

1 (14 oz) can sweetened condensed milk

2 cups (one 15 oz can) cream of coconut (like Coco Lopez)

¼ tsp. cinnamon

Directions

Mix all ingredients in a blender at high speed 1 Refrigerate for a minimum of 1 hour. 2. Shake well before serving. 3. Serve cold in a small glass Garnish with cinnamon stick 4

⅛ tsp. nutmeg 1 tsp vanilla 1 ½ cup white Don Q rum cinnamon sticks for garnish

Submitted by Ivy Garcia, Director of Latino Outreach & Education

This is a creamy coconut rum drink that is essential to any Puerto Rican Christmas celebration. I believe everyone should experience the joy of coquito. It is totally fine to prepare the coquito without rum if needed You may not drink alcohol or you may be serving minors When making a virgin version of coquito I recommend substituting coconut milk for the rum and adding rum extract to taste This way everyone can enjoy a festive cup of coquito for Christmas!

Mary Kay's Snuggle Tea

Ingredients

2 cups white sugar

2 cups orange-flavored drink mix (e g Tang)

1 cup instant tea powder

1 (3 oz) package powdered lemonade mix

2 tsp ground cinnamon

½ tsp ground cloves

Directions

Combine sugar, orange drink mix, tea powder, lemonade powder, ground cinnamon, and ground cloves in a large bowl; mix thoroughly Store in a sealed jar

To serve: Stir 3 to 4 tablespoons of dry mix into 1 cup hot or cold water

Tip: If calories are your concern, use an artificially sweetened orange drink mix, eliminate the sugar, and sweeten to taste with a sugar substitute

mitted by Beth Anne Dorman, President/CEO

ing up my Godmother always had a cup a tea in the evening and as I get whenever I visit, Mary Kay will say, "Snuggle Up, here's your tea". In these ents, we catch up, share stories, she imparts her wisdom we simply just ect and spend time The tea is amazing and the time spent is even better

Ingredients

Orange Punch

1 small (3 5 oz) orange Jello

1 small lemon Jello

⅔ cup sugar

6 cans water, use orange juice can

2 small cans frozen lemonade

Directions

7 cans water

2 cups hot water

2 small cans frozen orange juice

1 large can pineapple juice

1 large bottle ginger ale

Dissolve orange and lemon Jello in 2 cups hot water Mix in sugar 1

Add frozen orange juice, 6 cans of water, frozen lemonade, and 7 more cans of water 2 Stir in pineapple juice Freeze 3

Just before serving, add 1 large bottle ginger ale Makes 1 1/2 gallons 4

Submitted by Hayley Hornfeck, Clinician

This recipe was one of my grandmother's, Joyce Jackson, who passed away April 2020. Since childhood, she would spend the night Christmas Eve and wake up Christmas morning to see us open all our gifts Later, we would go to her and my pop ' s house for Christmas dinner She was an amazing cook and her recipes are pieces of her that I cherish

Ponche Navideño (Mexican Christmas Punch)

Ingredients

4 quarts of water

1 large piloncillo cone (or 12 oz of brown sugar)

3 cinnamon sticks

1lb tejocotes*

1½ lb guavas about 12 guavas

¾ cup prunes chopped

1 ½ cup apples, chopped

Directions

Place water in a large stockpot

1 cup pear, chopped ½ cup raisins

3 sugar cane sticks, about 5-in. long, cut into four pieces each

1 cup of tamarind pods, peeled (or 1 cup of hibiscus flowers)***

Rum to taste

Add the piloncillo (or brown sugar) and cinnamon to cook for about 15 minutes. If you are using fresh Tejocotes, add them with the piloncillo and cinnamon, since they take longer to soften.

Add the chopped guavas, apples, and prunes along with the rest of the ingredients like the sugar cane sticks, tamarind pods or hibiscus flowers If you are using the canned version of the tejocotes, then add them in this step

Simmer for about 1 hour Serve hot in mugs, ladling in some of the fruit and adding rum to your liking.

*In some of the central states of Mexico, like Puebla, Hidalgo & Estado de Mexico, the Tejocotes are precooked in water over medium heat to help remove the skins and seeds Then, they are added to the rest of the ingredients to finish cooking the Mexican ponche If you are still looking for all the ingredients like the Tejocotes, you can still make this warm drink without them

** Other dried fruits can be used as a substitute. The best thing about this warm beverage is how easy it is to substitute ingredients. If you can't find piloncillo cones, substitute with dark brown sugar or Rum with brandy

*** Sometimes, I add the tamarind pods, and other times just the Hibiscus flowers I rarely use the 2 in the same punch, and it still comes out with a heavenly aroma and is extremely tasty

Submitted by Fabiola Marquez, Medical Assistant

It reminds me of when I was a child and I would go to Posadas and wait for the food, especially the Ponche It was warm, sweet, and just reminds me of Christmas

Puerto Rician Coquito

Ingredients

1(12 oz) can evaporated milk

1(14 oz) can sweetened condensed milk

1(14 oz) can coconut cream

1tbsp ground cinnamon

1cup white rum

Directions

Blend the evaporated milk, sweetened condensed milk, coconut cream, and ground cinnamon until you get a smooth mixture

Add the rum and mix again

Pour the coquito into a bottle or crystal jar and leave it in the refrigerator for at least 2 hours

If you want, you can add a teaspoon of vanilla or a pinch of nutmeg

Submitted

Charisse Sandin, Client Services Specialist

Coquito is our version of an " eggnog " and it is a staple during the holidays in Puerto Rico Everyone has their own recipe for making this drink and it gets passed down from family member to family member It represents our culture and it represents having a piece of our island with us when we ' re far from home.