RECIPE BOOK
DIRECTIONS:
WASSAIL
Mix all ingredients in a large pot on stove top or slow cooker. If using whole cloves, place them in a mulling ball.
INGREDIENTS: 1 bottle of apple cider
Whole cloves are the best option since it will result in less grit in the bottom of the cup.
1 liter orange juice
Cook over low heat for at least an hour and serve.
1/2 large can pineapple juice
This recipe creates a large batch.
1/2 cup lemon juice 4 cinnamon sticks 1 tsp whole or ground cloves 1 tsp nutmeg 1 tsp allspice 1/2 cup brown sugar 1/4 cup honey
BEVERAGES
FROM THE KITCHEN OF: Holley Higgins Designer
DIRECTIONS: o
PEAR BREAD INGREDIENTS: 2 cups sugar 3 cups flour
Preheat oven to 300
Mix all wet ingredients in a bowl. Mix all dry ingredients in a separate bowl. Slowly mix wet into dry and add pears and pecans. Bake for 1 ½ hours.
1 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp salt 1 cup oil 3 eggs 1/2 lemon, squeezed 1 tbsp vanilla 3 cups chopped pears, with skins 1 1/2 cups chopped pecans
APPETIZER
FROM THE KITCHEN OF: Holley Higgins Designer
DIRECTIONS: o
SAUSAGE BALLS INGREDIENTS: 16 oz (1 pound) of cheddar cheese shredded (best from a fresh block of cheese) 1 pound of ground sausage (any type should work. I like to use 75% lean ground turkey to cut some fat out)
Preheat oven to 350 . In a large bowl, combine the ground sausage, biscuit baking mix and shredded cheese. Form into 24 golf ball sized balls and place on baking sheets.
2 tbsp fresh chives Garlic salt Onion powder
Bake in the preheated oven for 20 to 25 minutes, until golden brown and the sausage is cooked through entirely. Remove and serve hot!
Red pepper flakes 1/4 cup milk (if needed. You only need milk if sausage is not greasy/ if batter seems dry)
2 cups biscuit baking mix
APPETIZER
FROM THE KITCHEN OF: Megan De Los Santos Proposal Coordinator
DIRECTIONS:
LORI’S BREAKFAST CASSEROLE
o
Preheat oven to 350
Fry sausage and drain.
INGREDIENTS:
Return to pan and mix in cream cheese and red pepper flakes.
1 roll spicy pork sausage
In 9x12 baking dish, layer 1 can of crescent rolls in thin layer at the bottom.
1 roll regular pork sausage 1 8oz block of cream cheese 2 packages Crescent rolls (the sheets are easiest if you can find them) ½ teaspoon Red pepper flakes
Add sausage mixture and cover with second can of crescent rolls as a sheet over the top. o
Brush with egg and bake at 350 for 45-50 minutes or until crescent roll is golden brown.
1 Egg
FROM THE KITCHEN OF:
APPETIZER
Corryn Williams Director of Marketing
DIRECTIONS:
BREAKFAST STRATA INGREDIENTS: 16 oz breakfast meat (bacon, canadian bacon, or sausage) 10-12 eggs 1 loaf of bread (french bread or similar) 2-2 1/2 cups shredded cheese (any kind you prefer) 1 package of cream cheese 2 cups whole milk 1 tbsp dijon or dry mustard Salt & pepper to taste
APPETIZER
Brown meat and break into bite-sized pieces Tear bread into bite-sized pieces and put into a buttered 9x13 baking dish Dot the bread with broken up cream cheese pieces Sprinkle about ½ of the cheese on top of the bread Place the meat on top of the cheese and bread Mix together eggs, dairy, mustard, and salt and pepper Pour the egg mixture over everything Sprinkle the rest of the cheese on top. Note: at this point you can cover and put in the refrigerator overnight if desired o
Bake in a preheated 350 oven for up to an hour. Start checking around 30 minutes, and if it’s getting to brown, cover loosely with foil. It’s ready when it’ puffed, golden, and set (it can still be a bit giggly in the middle). Remove and let set for several minutes before serving.
FROM THE KITCHEN OF: Holley Higgins' designer friend Paul Osborn Designer
DIRECTIONS:
REGINE’S CORN PUDDING
Mix cream cheese, eggs, and sugar together. Add in box of corn muffin mix, frozen corn, creamed corn, milk, butter, and salt. Mix well.
INGREDIENTS:
Pour mix into buttered crock pot. Cook on high for 3-4 hours.
1 - 8 oz softened cream cheese
Enjoy!
2 eggs 1/3 cup sugar 1 box corn muffin mix 1.5 cups frozen corn 1 can creamed corn 1 1/2 cup milk 2 tbsp butter 1 tsp salt
SIDE DISH
FROM THE KITCHEN OF: Corryn Williams Director of Marketing
SWEET POTATO CASSEROLE WITH MARSHMALLOWS INGREDIENTS: Potatoes
Toppings
3 cups sweet potato, mashed
1 cup brown sugar
2 eggs
1 cup chopped nuts
1 cup sugar
1/3 cup flour
1 tablespoon vanilla
1/3 cup butter
DIRECTIONS: o
Preheat oven to 350
Mix all ingredients from the potatoes section and pour into a large buttered casserole dish. Mix ingredients for the toppings in a separate bowl with fork and sprinkle on top of casserole. Bake 20 minutes in oven. Top with miniature marshmallows for the last 5 minutes in the oven. NOTE: We used to use 3 (28-oz) cans of yams instead of fresh sweet potatoes to fit in a 9x13” pan. (We’ve learned that fresh is best, but canned is EASY!)
1/2 cup butter
FROM THE KITCHEN OF:
SIDE DISH
Hannah Schultz's Mom Office Administrator
SWEET POTATO CASSEROLE WITH PECANS
DIRECTIONS: o
Preheat oven to 350
Mash sweet potatoes, sugar, butter and salt together. In another small bowl, beat eggs, vanilla and flour. Pour with potatoes; mix well.
INGREDIENTS: Potatoes
Toppings
Combine topping ingredients in another bowl.
4 cups sweet potato (2 large cans, drained)
2 cups chopped pecans
Pour potatoes into greased 9 x 12-in pan; pour on toppings.
1 1/2 cup sugar
2/3 cup margarine (soft)
2 sticks margarine (soft) 1 tsp salt
Bake at 350 degrees for 30 to 35 minutes.
2/3 cup flour 2 cups brown sugar
4 eggs, beaten 4 tsp vanilla 2 tsp flour
SIDE DISH
*** No marshmallows, no marshmallows, no marshmallows!!!
FROM THE KITCHEN OF: Valerie Arnold's Grandmother Designer
DIRECTIONS:
GARLIC MASHED POTATOES INGREDIENTS: 3 pounds russet (or Idaho) potatoes, peeled and quartered 1 tsp Garlic Powder 1 tsp salt
Place potatoes in 4-quart saucepan. Cover with water. Bring to boil. Once boiled, reduce heat to low; cover and simmer 15 to 20 minutes or until potatoes are fork tender. Drain and return potatoes to pan on low heat. Add garlic powder, salt and pepper. Mash with potato masher, gradually adding milk, then butter.
1/2 tsp Ground White Pepper
Stir in cheese.
2/3 cup milk
Enjoy!
3 tbsp butter 1/2 cup shredded sharp Cheddar cheese
FROM THE KITCHEN OF:
SIDE DISH
Robert Flores Accounting Manager
DIRECTIONS:
BROCCOLI RICE CASSEROLE INGREDIENTS: 1/2 cup chopped celery 1 cup chopped onion
o
Preheat oven to 350
SautĂŠ celery and onion in butter. Prepare broccoli according to package direction; drain. Combine all ingredients in large bowl. o
Pour into large buttered casserole dish and bake at 350 for 30 minutes.
3 tbsp butter 2 (10 oz) packages of frozen chopped broccoli 1 cup cooked rice 1 can cream of mushroom soup 1 can chicken soup 1 (8oz) jar Cheez Whiz
SIDE DISH
FROM THE KITCHEN OF: Kim Terry's Mom Designer
DIRECTIONS: o
MAC & CHEESE
Preheat oven to 350 . Grease baking dish. Combine shredded cheeses in a large bowl and set aside. Cook the pasta one minute shy of al dente. Remove from heat, drain, and place in a large bowl. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool.
INGREDIENTS: 16 oz elbow macaroni, cooked 1 tbsp extra virgin olive oil 6 tbsp unsalted butter 1/3 cup all purpose flour 3 cups whole milk 1 cup heavy whipping cream 4 cups sharp cheddar cheese shredded (fresh block cheese is best) 2 cups Gruyere
SIDE DISH
cheese shredded salt and pepper 1 1/2 cups panko crumbs 4 tbsp butter melted
Melt butter in a deep saucepan. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden. Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Add in salt and pepper. Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick. Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
1/2 cup Parmesan cheese shredded
Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
1/4 tsp smoked paprika
In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately!
*All cheese (except sharp cheddar) can be substituted for ones of your preference
FROM THE KITCHEN OF: Irving Gomez Designer
DIRECTIONS:
GREEN BEANS WITH SHALLOTS
Bring a large pot of salted water to a boil (the water should taste like the ocean, it’s a lot of salt but it goes down the drain). Drop your green beans into the boiling water for 1 1/2 minutes only (if you are using American green beans which are a little thicker, boil them for 3 minutes)
INGREDIENTS:
Meanwhile, get a large bowl and fill it with ice and cold water (not 2 ice cubs, 20 ice cubs) which is an ice bath.
1 pound French string beans (haricots verts) or Green Beans, tough ends removed
Scoop out the green beans and drop them into the ice bath. They can sit in the ice bath for a while if you need to prepare these in advance while you have other dishes going
Kosher salt
In a very large sauté pan (12-inch diameter) or large pot, heat the butter and oil over medium heat
2 tablespoons unsalted butter 1 tablespoon olive oil
Once the butter and oil are hot, sauté the shallots for 5 to 10 minutes, tossing occasionally, until lightly browned (you are not quite caramelizing the shallots)
3 large shallots, large-diced
Drain the string beans from the ice bath and add them to the shallots (Don’t add any ice!)
1/2 teaspoon freshly ground black pepper
Add 1/2 teaspoon – 1 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot!
FROM THE KITCHEN OF:
SIDE DISH
Jessica McDonald Director of Human Resources
DIRECTIONS:
TEXAS STYLE SMOKED BRISKET INGREDIENTS:
Trim down brisket to your preferred shape on the sides. Cut-off deckle. Flip the brisket to fat cap side. Trim off any excess fat that hangs off and looks like it may burn. Overall goal is to have fat cap of about ¼” – ½” thickness on all sides (size of a pencil). Apply rub on all surface of brisket. Keep a nice even surface throughout. Let rest for about an 1 hour before cooking o
12-14 lb brisket (Packer Style) ½ cup of rub in a shaker (equal parts course ground black pepper and kosher salt) Spray bottle with some type of liquid (mix of apple cider vinegar and a BBQ sauce preferred) Seasoned wood (oak preferred) ** Recipe and cooking process based on using an offset smoker with logs (preferred) or with pellet smoker. Modification to a regular grill can be done with wood chips.
MAIN DISH
Start the fire. Bring the temperature to about 275 with a full pan of water placed at the fire side of the cooking chamber. Preferred smoke color should be nice and clear. Place brisket in the cooking o chamber and leave it shut for 3 hours, keeping a constant temperature of 275 . Start spritzing with bottle of liquid every 30 minutes past 3 hours to keep the brisket moist and to better absorb the smoke flavor. o
At about 6 hours, check internal brisket temperature to be sure it is passed 170 before wrapping in butcher paper. Aluminum foil could be used if you want to slightly shorten the cooking time. Return o wrapped brisket to the chamber and continue cooking until internal temperature reached 205 . Remove brisket and check for doneness. Let rest at room temperature for about 2 hours at or until o internal temperature drops to 145 . To serve, slice the flat end portion of brisket in the direction you are facing to ¼” slices. At the point, slice perpendicularly to the direction you are facing to same size slices.
FROM THE KITCHEN OF: Juan Ponce Designer
DIRECTIONS:
CRANBERRY BRIE PASTRY TARTS INGREDIENTS: 1 tbsp salted butter, melted 2 cups fresh cranberries 2-4 tbsp brown sugar, use more or less to your taste
o
Preheat oven to 425 . Line a baking sheet with parchment paper. In a medium bowl, combine the butter, cranberries, brown sugar, & cinnamon. Cut each sheet of puff pastry into 6 rectangles. Spread each rectangle with about 1 teaspoon fig preserves, leaving a 1/4 inch border. Top with 2 slices of brie and then mound the cranberries over the brie, pressing them into the brie to adhere slightly (see above photo).
2 sheets (1 box) frozen puff pastry, thawed
Fold the edges of the pastry inward to enclose the brie. Brush the edges of pastry with beaten egg and sprinkle with coarse sugar.
2 (8 oz) wheels of Brie, each cut into 12 slices (leave rind on)
Transfer to the oven and bake for 15-20 minutes or until the pastry is golden and the brie melted. Top with fresh thyme. Serve and enjoy!
1/4 tsp ground cinnamon
1/3 cup fig preserves 1 egg, beaten Coarse sugar, for sprinkling Fresh thyme, for serving
DESSERT
FROM THE KITCHEN OF: Megan De Los Santos Proposal Coordinator
DIRECTIONS:
SNICKERDOODLE COOKIES
o
Preheat oven to 350
Sift flour, baking soda, and salt in bowl. Set aside.
2 3/4 cups all purpose flour
Beat/mix shortening and butter. Add in 1 1/2 sugar and continue mixing. Add in eggs 1 at a time while continually mixing. Lastly, add in the flour, baking soda, and salt mixture and mix in.
1 tsp baking soda
In separate bowl: Mix 3 tablespoons of sugar and 1 tablespoon of cinnamon.
1/2 tsp salt
Roll dough in balls. Mix dough balls into sugar and cinnamon mixture. Flatten with fork.
INGREDIENTS:
1/2 cup shortening 8 tbsp (1 stick) unsalted butter 1 1/2 cups + 3 tablespoons sugar 2 eggs 1 tbsp cinnamon
DESSERT
Bake 11-12 minutes in oven.
NOTE: The cookies may not look cooked in the center but let them cool and they will harden!
FROM THE KITCHEN OF: Halie Reisinger Marketing Coordinator
DIRECTIONS:
CHOCOLATE DESSERT INGREDIENTS: 1 1/2 graham cracker crumbs 1 stick (1/2 cups) butter or margarine, melted 1/2 cup chopped walnuts 1 (8 oz) cream cheese 2 cups cool whip + 1 1/2 cups cool whip 1 (3 oz) package of instant chocolate pudding mix 1 (3 oz) package instant vanilla pudding mix 3 cups milk
DESSERT
o
Preheat oven to 375
Mix crumbs, butter, and nuts. Pat into the bottom of a 9x13 o inch baking dish. Bake at 375 for 15 minutes or until crisp. Cool completely. Mix cream cheese and 2 cups of cool whip together until smooth and fluffy. Best to use an electric mixer for better texture! Put spoonfuls of mixture over crumb crust and smooth out to form an even layer. Chill at least 30 minutes. Beat pudding mixes together with milk as directed on the packages. Spoon pudding over cream cheese mixture (even layered). Chill until firm. Spread 1 1/2 cups of cool whip topping for a frosting. Chill until ready to serve!
NOTE: Grated unsweetened chocolate may be used as a garnish on top!
FROM THE KITCHEN OF: Kim Terry's Mom Designer
DIRECTIONS: o
BUTTERMILK PIE INGREDIENTS: 1 1/2 cups sugar 3 tbsp flour
Preheat oven to 400
Combine sugar, flour, and salt. Blend in eggs. Add butter, buttermilk, and vanilla. Mix well. Pour into pie sheet and sprinkle with cinnamon o
o
Bake at 400 for 10 minutes. Reduce heat and bake at 325 for 30-35 minutes.
1/8 tsp salt 3 eggs well beaten 2 tbsp melted butter 1 1/2 cups buttermilk 1 tsp vanilla 9" pie sheet 1 tsp cinnamon
DESSERT
FROM THE KITCHEN OF: Melissa Pasche Controller
DIRECTIONS:
GRANDMA JOANIE’S CHEESE COFFEE CAKE INGREDIENTS: 2 cans of Pillsbury crescent rolls Powdered Sugar
o
Preheat oven to 350
Layer 1 can of rolls on the bottom of a 9x13 pan. Mix all filling ingredients until smooth. Spread the cheese filling on top. Layer the second can of rolls on top of the filling. o
Bake at 350 for 30 minutes or until brown. Filling
Dust powdered sugar over cooled cake.
1 egg yolk 2 – 8 oz cream cheese, softened ¾ cup sugar 1 tablespoon lemon juice 1 teaspoon vanilla
DESSERT
FROM THE KITCHEN OF: Corryn Williams Director of Marketing