The Holiday Cookbook | Relocation 2022

A LETTER FROM Mark Woodroof

Entering the holiday season, nothing brings us together quite like a hearty, home-cooked meal. We believe the kitchen is the heart of the home - it’s where we break bread together, celebrate the big moments, soak in the simple days, and make memories to last a lifetime. Family and Friends gathering over traditional – or more experimental – holiday dishes truly makes a house a home, and I hope the recipes in these pages inspire you to draw close to loved ones and dream up what decadent creations you can craft in your own Gary Greene kitchen.

These striking kitchens are just a sample of the homes sold by Gary Greene in the past year that set our company apart. From Mini Blueberry pies to Sweet Potato caserole with Pecon Toppings, the culinary possibilities are endless, and your home will soon be filled with the aroma of good food and even better community.

All of us at Gary Greene wish nothing but holiday cheer and joyful tidings to you and yours as we close out a monumental year. The best is yet to come!

CEO | BROKER OWNER

Better Homes and Gardens Real Estate Gary Greene

Kristen Brown – Winding

DIRECTOR OF RELOCATION

Challenges are gifts that force us to search for a new center of gravity. Don’t fight them. Just find a new way to stand.

—

Oprah Winfrey

Brown Sugar- and Whiskey Glazed Ham

Be the talk of the holiday table with whiskey-glazed ham. Brown sugar, whiskey, and cola give this mouthwatering centerpiece its juicy-sweet flavor.

Prep: 15 min. | Bake: 1 hr 30 min. | Total: 1 hr 45 min. | Servings: 20

INGREDIENTS

1 - 8-6 pound cooked ham, rump half

1 cup packed dark brown sugar

1 cup cola

1 tablespoon dry mustard

1 tablespoon cider vinegar

½ teaspoon ground black pepper

¼ cup bourbon whiskey

Lemon slices (optional)

Fresh sage (optional)

INSTRUCTIONS

STEP 1: Preheat oven to 325°F. Place ham on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of ham. The thermometer should not touch bone.

STEP 2: Bake for 1-1/2 to 2-1/4 hours or until thermometer registers 140°F.

STEP 3: Meanwhile, for glaze, in a medium saucepan combine brown sugar, cola, dry mustard, vinegar, and pepper. Bring to boiling, stirring to dissolve brown sugar. Reduce heat. Simmer, uncovered, about 20 minutes or until reduced to about 3/4 cup. Remove from heat; stir in whiskey.

STEP 4: Brush ham with some of the glaze during the last 20 minutes of baking. If desired, garnish with lemon slices and sage. Serve with the remaining glaze.

Melanie Rojas

When you want something, all the universe conspires in helping you to achieve it.

– Paulo Coelho

Donatella’s Italian Mac & Cheese

With a decadent blend of 4 Italian cheeses, a crunchy garlic-breadcrumb topping, and a drizzle of fragrant truffle oil, this recipe transforms the comfort food classic into an elegant show-stopper. Take care to only cook to al dente; the pasta will continue to cook in the oven, absorbing the flavors of the luxurious cheese sauce.

Prep Time: 50 min. | Cook: 15 min. | Total: 1 hr 5 min. | Servings: 10

INGREDIENTS

1 pound elbow macaroni

3 large egg whites

½ cup unsalted butter plus more for greasing bowls

½ onion, finely chopped

¹/3 cup all-purpose flour

3 ½ cup whole milk

1 bay leaf

1 sprig fresh thyme

9 whole black peppercorns

1 to 2 tsp. kosher salt ¼ teaspoon ground nutmeg

1 8 ounce carton mascarpone cheese

6 ounce Taleggio or Muenster cheese 6 ounce Parmigiano-Reggiano cheese, grated 6 ounce Pecorino Romano, coarsely grated 1 cup Garlic Bread Crumbs

Truffle oil and fresh thyme (optional)

INSTRUCTIONS

STEP 1 : Preheat oven to 400°F. Butter ten to twelve 10-oz. ovenproof bowls or ramekins; set aside..

STEP 2: Bring a large pot of water with 1 tablespoon of salt to boiling. Add pasta, stir just until water returns to boiling. Cook pasta according to package directions just until tender to the bite (al dente). Drain, shaking well. Meanwhile, in a mixing bowl beat egg whites with electric mixer to stiff peaks.

STEP 3: In Dutch oven, melt butter over medium-low heat. Add onion and cook until softened. Sprinkle the flour over onion; stir constantly for 2 minutes (do no allow flour to brown). A little at a time, add 1 cup of the milk, stirring constantly until smooth.

STEP 4: For an herb bundle, in an 8-inch square double-thickness of cheesecloth, place the bay leaf, thyme, and peppercorns. Gather corners and tie with 100% cotton string. Add herb bundle to Dutch oven 1 to 2 teaspoons of salt and remaining 2 1/2 cups of milk. Increase heat to medium-high and bring to boiling, stirring frequently (do not let the mixture boil over). Boil for 1 minute; reduce heat to low so milk barely simmers. Cook, stirring frequently, for 10 minutes more. Remove from heat; let stand for 5 minutes. Remove and discard herb bundle. Immediately stir in plenty of ground black pepper, the nutmeg, and the cheeses. Stir just until cheeses are melted.

STEP 5: Stir cooked macaroni into cheese mixture. Fold in beaten egg whites. Spoon mac and cheese into prepared bowls. Top with Garlic Bread Crumbs.

STEP 6: Bake for 15 minutes or until heated through (160°F) and crumbs are toasted. To serve, top with truffle oil and fresh thyme.

Alida Bonds

DESTINATION RELOCATION SPECIALIST

Feeling gratitude and not expressing it is like wrapping a present and not giving it.

– William Arthur Ward

Apple Cranberry Crisp

This fruit crisp dessert recipe has the combination of tart apples and cranberries balanced by a crunchy sweet oat topping.

Prep: 25 mins | Bake: 30 mins | Total: 55 mins | Servings: 6

INGREDIENTS

5 cup thinly-sliced peeled apples

1 cup cranberries

2 tablespoon granulated sugar

½ cup quick-cooking rolled oats

¹/3 cup packed brown sugar

3 tablespoon all-purpose flour

½ teaspoon ground cinnamon

2 tablespoon margarine or butter

½ cup vanilla or lemon nonfat yogurt

INSTRUCTIONS

STEP 1: In a large mixing bowl combine apples, cranberries, and granulated sugar. Transfer to a 2-quart square baking dish or a 9-inch pie plate.

STEP 2: In a small bowl combine oats, brown sugar, flour, and cinnamon. Cut in margarine until crumbly. Sprinkle oat mixture evenly over apple mixture.

STEP 3: Bake in a 375° F oven for 30 to 35 minutes or until apples are tender. Serve warm with a dollop of vanilla or lemon yogurt.

Andrea Rankin

SENIOR OPERATIONS RELOCATION SPECIALIST

Anyone can take an unpleasant experience and turn it into an opportunity.

– Stutz: A Netflix Documentary

Elote Asado

Grilled Corn Cob Bites with Chile and Lime.

Prep Time: 20 min. | Soak Time: 10 min. | Grill Time: 15 min. | Total Time: 45min. | Servings: 6

INGREDIENTS

6 large ears of corn, husks and silks removed

½ cup snipped fresh cilantro

1 tablespoon ground ancho chile pepper

2 teaspoon finely shredded lime peel

¼ - ½ teaspoon cayenne pepper

¼ cup butter, melted

2 tablespoon mayonnaise or salad dressing

2 tablespoon Mexican crema or sour cream

2 tablespoon lime juice

Salt

INSTRUCTIONS

STEP 1: Cut each ear of corn into thirds. Place corn pieces in a large pot and cover with water. Let soak for 10 minutes.

STEP 2: In a small bowl stir together cilantro, ground ancho chile pepper, lime peel, and cayenne pepper; set aside.

STEP 3: In an extra-large bowl whisk together butter, mayonnaise, crema, and lime juice; set aside. Drain corn. For a charcoal or gas grill, place corn on a grill directly over medium-high heat. Cover and grill for 15 to 20 minutes or until corn is tender, turning every 5 minutes and brushing with butter mixture several times during the last 5 minutes of grilling.

STEP 4: Place grilled corn in the remaining butter mixture in the bowl; toss to coat. Sprinkle cilantro mixture over corn; toss to coat. Season to taste with salt.

Melissa Jolivette

AFFINITY RELOCATION SPECIALIST

I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.

– Maya Angelou

Ginger-Brown Sugar Sweet Potato Butter

Because you can process sweet potatoes until they’re super tender and smooth, they’re perfect for turning into a rich butter. Try serving it on top of fluffy rolls, or even on an autumn slice of pumpkin bread.

Prep: 25 min. | Cook Time: 30 min. | Bake: 40 min. | Cool Time: 30 min. | Total: 2 hrs 5 min. | Servings: 38

INGREDIENTS

3 ½ - 4 pound orange-flesh sweet potatoes

1 ½ cup packed brown sugar

²/3 cup apple juice

¼ cup lemon juice

1 tablespoon grated fresh ginger

¼ teaspoon salt

¼ teaspoon ground nutmeg

INSTRUCTIONS

STEP 1: Preheat oven to 425°F. Scrub sweet potatoes thoroughly with a brush; pat dry. Prick sweet potatoes with a fork. Bake 40 to 60 minutes or until tender; cool slightly. Cut sweet potatoes in half lengthwise. Scoop out pulp, discarding skins. Transfer potato pulp to a food processor. Cover and process until very smooth, scraping sides of bowl occasionally. Measure 4 cups sweet potato puree (save the remaining puree for another use).

STEP 2: In a 5-qt. heavy pot combine the 4 cups sweet potato puree and the remaining ingredients. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes, stirring frequently (if mixture spatters, reduce heat further).

STEP 3: Ladle sweet potato butter into half-pint freezer containers, leaving a 1/2-inch headspace . Cool 30 minutes. Seal and label containers. Freeze up to 6 months or store in refrigerator up to 1 week.

TIP: Sweet potatoes are tubers commonly available in two varieties: one with light skin and pale flesh, and the other with reddish skin and vibrant orange flesh. Yams are tubers native to Asia and Africa. The “yams” at the grocery store are most likely orange-flesh sweet potatoes, which are often mislabeled in the United States. For this recipe, look for small to medium orange-flesh sweet potatoes.

Viviana Tarver

It’s not how much we give, but how much love we put into giving.

– Mother Theresa

Sweet Potato Casserole with Pecan Topping

The best sweet potato casserole recipes are garnished with a pecan topping, and ours takes it to the next level with a nutty brown sugar streusel.

Prep: 45 mins | Bake: 30 mins at 350° | Total Time: 1 hr 15 mins | Servings: 6

INGREDIENTS

2 pound sweet potatoes

½ cup granulated sugar

¼ cup butter, melted

¼ cup milk

2 eggs, lightly beaten

1 teaspoon vanilla

½ cup packed brown sugar

½ cup chopped pecans

¼ cup all-purpose flour

1 tablespoon butter, melted

INSTRUCTIONS

STEP 1: Preheat oven to 350° F. Wash and peel sweet potatoes; cut off woody portions and ends. Cut crosswise into quarters. In a covered large saucepan, cook potatoes for 25 to 30 minutes or until tender in enough lightly salted, boiling water to cover; drain.

STEP 2: Transfer potatoes to a large bowl. Mash lightly. Stir in granulated sugar, the 1/4 cup melted butter, the milk, eggs, and vanilla. Transfer sweet potato mixture to a 2-quart casserole. In a small bowl, combine brown sugar, pecans, flour, and the 1 tablespoon melted butter. Sprinkle over sweet potato mixture.

STEP 3: Bake for 30 to 35 minutes or until hot and bubbly.

Mark LeNoir

It is never too late to be who you might have been.

– George Elliot

Key Lime Mason Jar Cheesecakes

Key lime pie meets cheesecake in these adorable individual desserts. The low-sugar recipe makes a perfect dessert to tote to a picnic.

Yield: 8 ( ¹/3 - cup) Cheesecakes | Total: 20 min. | Servings: 8

INGREDIENTS

²/3 cup crushed graham crackers

1 tablespoon butter, melted

2 ounce reduced-fat cream cheese (Neufchâtel), softened 1 teaspoon key lime zest

2 tablespoon key lime juice ¼ teaspoon vanilla ¼ cup powdered sugar

2 cup frozen light whipped dessert topping, thawed 8 thin key lime slices

INSTRUCTIONS

STEP 1: In a small bowl stir together crushed graham crackers and melted butter. Divide mixture among eight 4-oz. canning jars; press lightly with the back of a spoon.

STEP 2: For filling, in a large bowl beat cream cheese with a mixer on medium 30 seconds. Beat in lime zest and juice and vanilla. Beat in powdered sugar until smooth. Fold in about 1/2 cup of the whipped topping to lighten. Fold in remaining whipped topping. Transfer to a heavy resealable plastic bag; snip a 1-inch hole in one corner of the bag. Pipe filling into jars. Top with lime slices. Store in refrigerator up to 24 hours.