There’s just something about a tailgate. Gathering with family and friends on a crisp fall day. The massive amounts of unpretentious, scrumptious food that begs for seconds – and let’s be real, often thirds. The anticipation of an intense Big 10 rivalry at The Big House. It all comes together for that perfect autumn celebration of family, friends, food, and football. At Michigan Ross, tailgating is serious business. Our alumni, faculty, and staf love a good tailgate as much as anyone. And we know how to make sure it’s a good one, as you’ll see on these pages. Although this season looks a bit diferent, we igure that it’s the perfect time to connect with our Ross community over something near and dear to us all – food. We hope you’ll enjoy recreating some of these tasty recipes for your family and friends at your tailgate, whether you celebrate on the patio, the backyard, or your own kitchen. Go Blue!
This book was produced by the Ross Alumni Engagement team.
TABLE OF CONTENTS
BREAKFAST Pages 3- 7
APPS/SIDES Pages 8- 38
MAIN DISHES Pages 39- 66
DRINKS Pages 67- 72
DESSERTS Pages 73- 89
2
BREAKFAST
Crepes by Colette Francine Lafontaine: Professor and Associate Dean for Business and Impact MODERATELY INVOLVED Recipe type: Vegetarian, Kid friendly, Nut-Free INGREDIENTS:
DIRECTIONS:
2 whole eggs plus 2 additional egg yolks
Take two eggs and separate yolks from whites. Use the yolks only. Put in the other two eggs whole. Add salt and sugar and beat with a whisk. Add the milk and water and stir again with the whisk. The mixture should be watery. Add the lour and beat with whisk until the lour is all blended in and mixture is uniform. Finally, melt the butter until it is completely liquid and. Stir the melted butter in the mix.
2 tablespoons of sugar pinch of salt 5/8 cup of milk 5/8 cup of water 1 cup lour 3 tbps of butter
CONTRIBUTOR COMMENTARY I like them best with lots of maple syrup, or with just a bit of butter and sprinkled sugar.
Put a burner on medium high heat and place the skillet on it. Wait a few minutes for the skillet to warm up. Next, take a ladle of batter and place it on the skillet. Rotate the skillet to assume a rounder shape and to get the amount of the batter to be thin everywhere. This can be hard to do and may take some practice. There are also utencils that can be bought made especially for this purpose. Leave the crepe on the skillet until the batter looks solid and the sides become crispy. Remember, crepes are supposed to be very thin. Don’t worry if you have a very thin crepe. If it tears, take a tiny bit of batter and put it in that spot- it will glue the tear back together when it cooks. When the crepe is ready, slip a spatula under it and lip it. The irst crepe often sticks to the skillet a little. Let the other side cook a moment, though not as long as the irst. Lift the side of the crepe to see if brown spots are appearing. If so, the crepe is ready. Slide it onto a surface for warm food. You ought to be able to make six or seven 10 inch crepes with this recipe. 4
Blueberry Cranberry Bread Corey Seeman: Kresge Library Services Recipe from frugalmomeh.com
MODERATELY INVOLVED Recipe type: Vegetarian, Kid friendly INGREDIENTS:
DIRECTIONS:
Cooking spray
1. Preheat your oven to 350 degrees.
1 cup White sugar
2. Grease a 9 inch loaf pan with cooking spray.
1/2 cup Butter (one stick), unsalted 2 Eggs 1 tbsp Vanilla extract 1 cup Skim milk 2 cups Flour (all purpose) 2 tsp Baking powder 1/2 cup Cranberries, dried
3. Cream together the butter and sugar. 4. Add the eggs, vanilla and milk beating well. 5. Beat in the dry ingredients and mix until well combined. 6. Add blueberries and mix by hand gently with a spatula being careful not to crush the berries. 7. Pour batter into your loaf pan and bake for 75-80 minutes or until a cake tester comes out clean. 8. Allow to cool in pan for 10 minutes before removing to inish cooling.
1/4 cup Almonds, sliced 1 1/2 cups Blueberries (fresh or frozen)
5
Banana & Zucchini Muins with Pecans Chef John Miller: Executive Chef, Executive Learning and Conference Center
SUPER SIMPLE, NO BRAINER! Recipe type: Vegetarian, Kid friendly INGREDIENTS:
DIRECTIONS:
1 1/2 cups of lour 1 1/2 baking powder 1/2 tsp salt 2/3 cup sugar 6 tbsp butter softened, left out overnight 3/4 tsp lemon zest 2 large eggs 1/2 cup oil 1 cup ripe bananas 1 cup grated zucchini 1 tsp vanilla 1/4 tsp cinnamon 1/2 cups chopped nuts (I use pecans) Optional: 1/2 oz dark rum or Overproofed (I am using Dr. Bird) 3/4 molasses
1. Preheat the oven to 350 degrees. 2. Sift together the lour, salt, and baking powder ingredients over parchement paper. 3. In a mixer, cream togetherr sugar and butter. 4. Add egg, oil, cinnamon, zest and vanilla. If adding rum and molasses, do so now. 5. Stir in the dry ingredients. 6. Then stir in zucchini, banana and nuts until coming together. Do not over mix!! 7. Grease your muin tins and put muin paper in. 8. Add batter in a little more than 3/4 the muin pan. 9. Bake roughly 45 minutes - check for doneness 30 minutes in with a toothpick. Should come out clean.
6
German Pancake Jessica DeVol: Development & Alumni Engagement Assistant
SUPER SIMPLE, NO BRAINER! Recipe type: Vegetarian, Kid friendly, Nut-Free INGREDIENTS:
DIRECTIONS:
6 tbsp butter
1. Preheat oven to 425 degrees.
6 large eggs 1 cup milk
2. Place butter in a 9x13-inch baking dish and put it in the oven to melt while you mix the batter. Be sure to remove the pan before the butter begins to brown.
1/4 tsp salt
3. Beat eggs, milk, salt, vanilla and spices until frothy.
1 cup lour
4. Gradually add lour until well combined.
1 tsp cinnamon
5. Pour batter over an overturned spoon over butter in the baking dish.
1/2 tsp vanilla 6. Bake for 25 mintues or until the center is set. 1/4 tsp nutmeg 1/4 tsp ground cloves (optional)
CONTRIBUTOR COMMENTARY This is delicious with maple syrup, jam, berries, sauteed apples- anything you would add to pancakes. Enjoy! 7
APPS & SIDES
Lucille’s Deviled Eggs Mary Ceccanese: Coordinator, Oice of Tax Policy Research
MODERATELY INVOLVED Recipe type: Vegetarian, Kid friendly, Gluten-Free, Nut-Free
INGREDIENTS:
DIRECTIONS:
8 eggs
1. Take eggs right from the refrigerator. Put them in a pot and cover them with hot tap water (this makes it easier for them to peel). Boil the eggs for 8-10 minutes- no longer! Drain the eggs, pour cold water over them, drain them again and then shell them.
2 tbsp Miracle Whip 2-3 chopped green onions (include some of the dark green stem) 1/4 tsp dry mustard 1/4 tsp salt 1/8 tsp pepper
2. Cut the eggs lengthwise. Remove the yolks and place them in a bowl. Mix with a fork and add Miracle Whip. Blend together (by hand) until you have a nice mixture- not too thick and not too runny. 3. Add green onions, mustard, salt, pepper and celery salt.
1/8 tsp celery salt 4. Spoon the mixture into each of the half eggs. Paprika 5. Sprinkle a little paprika on top of each egg. CONTRIBUTOR COMMENTARY This recipe has been handed down to me by mother Lucille Ceccanese Gunderson, who is asked to bring these eggs to every potluck she goes to!
9
Tailgate Feta Cheese Ball Cheryl Strickland: Faculty Support Administrator Adapted from the Kraft foods website
SUPER SIMPLE, NO BRAINER! Recipe type: Vegetarian, Kid friendly, Gluten-Free
INGREDIENTS:
DIRECTIONS:
2 packages (8 ounces each) Philadelphia Cream Cheese, softened
1. Mix cream cheese and feta cheese with an electric mixer on medium speed until well blended.
2 packages (8 ounces each) Athenos Traditional Feta Cheese, coursely chopped
2. Add remaining ingredients, reserving 1 cup of walnuts; mix well. 3. Cover and refrigerate several hours or until chilled.
1/4 cup inely chopped red pepper 2 cups Planter’s Walnut Pieces, inely chopped- divided
4. Shape into a ball. Roll in chopped walnuts, if desired. Serve with assorted crackers. *This can be lightened up a bit with low fat cheeses
1/4 cup sliced green onions Fresh Parsley (optional)
*You could also roll the ball in parsley instead of or in addition to walnuts. *The batch is large enough that you could cut the recipe in half and still have two good sized cheese balls.
10
Green Bean & Pear Salad Jane Dutton: Robert L. Kahn Distinguished University Professor Emerita of Business Administration and Psychology From Simply the Best Weight Watcher’s Cookbook 1997
SUPER SIMPLE, NO BRAINER! Recipe type: Vegetarian, Kid friendly, Gluten-Free, Nut-Free
INGREDIENTS:
DIRECTIONS:
1 lb. of fresh green beans
1. In a large saucepan steam beans until crisp (about 8 minutes).
1 tbsp fresh lemon juice 1 tbsp red-wine vinegar 1 tsp olive oil
2. In a bowl, combine lemon juice, vinegar, oil, mustard and pepper. 3. Add beans, pears, cheese and pine nuts. Toss to combine.
1 tsp Dijon mustard 1/4 tsp black pepper
4. Serve warm or refrigerate, covered until chilledat least 2 hours.
3 pears cored and thinly sliced 1/3 cup crumbled feta cheese 1 tsp toasted black pepper
11
Blocking Bufalo Dip Karen Phelps: Faculty Coordinator
SUPER SIMPLE, NO BRAINER! Recipe type: Vegetarian, Kid friendly, Gluten-Free, Nut-Free
INGREDIENTS:
DIRECTIONS:
2 large cans of Hormel Chunk Chicken
1. Pre-heat oven to 350 degrees.
2, 8oz bars of softened cream cheese
2. Mix all ingredients except cheese in a bowl.
2 cups ranch or blue cheese dressing
3. Spread in 9x13-inch pan.
1 to 2 cups Frank’s Hot Sauce
4. Sprinkle with cheddar cheese.
2-3 cups shredded mild cheddar cheese
5. Bake 30-40 minutes. 6. Serve warm with nacho chips, Fritos or crackers (not gluten-free).
12
Beat the Irish Soda Bread Jim Walsh: Professor for the Ross School of Business
MODERATELY INVOLVED Recipe type: Vegetarian, Kid friendly
INGREDIENTS:
DIRECTIONS:
2 cups sifted lour 3 tbsp + 4 tsp sugar 1 tsp salt 1 1/2 tsp baking powder 3/4 tsp baking soda 1 1/2 tsp caraway seeds, optional 3 tbsp shortening 2/3 - 1 cup plumped raisins (having been soaked in water for ten minutes) 1 cup buttermilk 2 or 3 tbsp butter, melted
Blend lour, sugar (3 tbsps), salt, baking powder and baking soda in a large bowl (add caraway seeds if you’d like). Cut in shortening. Add raisins. Add buttermilk all at once. Mix lightly into a soft dough. Place it in a 9- inch greased and loured pan. Cut the top in a crisscross fashion with a sharp knife (2/3 across). Brush on butter and coat with remaining sugar (4 tsp.) Bake at 350 degrees for 40 minutes or until lightly brown.
CONTRIBUTOR COMMENTARY A born ‘n raised American who has spent all of two or three nights in Ireland, I can say that I am “100 percent Irish.” That said, the Irish cuisine I experienced as a kid was not particularly scrumptious – Irish soda bread included. Irish soda bread is a heavy bread that children do not gobble right up. Hold that thought. Here is a picture of my mom and my mom in action. She was a saintly woman who would do anything for her children – even picking up a shovel after a big storm! Back to the bread. This is a kid-friendly Soda Bread recipe she found for us. It is a light, airy tsweet soda bread that is best served warm and if you want to go all in, served with soft butter. This is the loving soda bread of my childhood, and a soda bread that no one in Ireland would recognize!
13
Crowd-pleasing Guacamole Jane Och: BBA & MAcc 1996
SUPER SIMPLE, NO BRAINER! Recipe type: Vegan, Kid friendly, Nut-Free, Dairy-Free, Gluten-Free
INGREDIENTS:
DIRECTIONS:
4 Avocados-mashed
Combine all ingredients together and enjoy with your favorite veggie or chip.
1 plum tomato cut into small pieces 1/4 of a red onion, chopped inely Juice from 1 lemon Salt to taste Cilantro, chopped inely (optional)
CONTRIBUTOR COMMENTARY I have found this recipe to be simple and a real crowd pleaser. Perfect for tailgating! And anything left over can be saved in a Guac-Lock. Let’s keep our Guac Green and Let’s Go Blue!
14
Chop Block Chicken Salad Caitlin Johnson: Director of Alumni Engagement
MODERATELY INVOLVED Recipe type: Kid friendly
INGREDIENTS:
DIRECTIONS:
Dressing (Combine Together)2 large cloves of garlic minced
1. Toss warm rice with lemon juice in a large bowl.
1 T Dijon Mustard 1/2 teaspoon of salt 1/4 teaspoon of sugar 1/4 teaspoon ground pepper 1/4 cup of rice vinegar 1/3 cup of vegetable oil
2. Add in the chicken, green onion, red pepper, and pea pods. 3. Toss with the dressing. 4. Cover & regreigerate for 2-4 hours. 5. Just before serving add the avocado.
SaladUncle Ben’s Wild Rice Original (orange box - prepare as directed) Juice of 1/2 lemon (~1 T) 1 lb. chichen breast cooked & cubed (rotisserie chicken works great too!) 3 green onions sliced 1/2 to 1 whole red pepper diced 2 oz pea pods cut into 1 inch pieces (optional) 1 ripe avocado cut into cubes Pita Bread (optional)
CONTRIBUTOR COMMENTARY This is a winner for sure! We have had this at a number of family gatherings and neighborhood potlucks. Be prepared to share the recipe!
15
Squash Ohio State Casserole Diana Crossley: Managing Director, Tauber Institute for Global Operations MODERATELY INVOLVED Recipe type: Vegetarian, Kid friendly, Nut-Free
INGREDIENTS:
DIRECTIONS:
Casserole2 lbs of yellow or green squash 3 tbsp chopped onion 1/4 cup of water 1/4 cup melted butter 1/2 cup milk 2 beaten eggs 1/2 tsp salt 1/4 tsp pepper 1 tsp parsley 1 tsp tarragon leaves
1. Preheat the oven to 450 degrees.
Topping2 tbsp melted butter 1/2 cup cracker crumbs
2. Wash but don’t peel squash. Cut into small pieces. 3. Add onion, water and cook in a pot until just tender, about 10 minutes. Do not overcook. Drain and transfer to a 1 1/2 quart baking dish (or 8x8 glass pan). 4. Pour 1/4 cup melted butter over top. 5. Whisk together milk, eggs, and seasonings; pour over all. 6. Combine the melted butter and crumbs for the topping; sprinkle over top. 7. Bake 20 minutes. Makes 6 servings (if doubling the recipe, use a 9x13- inch baking dish)
16
Broccoli Salad and Nacho Dip Dianne Haft: Faculty Support Coordinator
SUPER SIMPLE, NO BRAINER! Recipe type: Vegetarian, Kid friendly, Nut-Free, Gluten-Free
INGREDIENTS:
INGREDIENTS:
Broccoli Salad1 broccoli head, chopped 1 small red onion, chopped 6 bacon slices, fried and crumbled 1 cup shredded cheese Dressing1/2 cup mayonnaise 1/4 cup of sugar
Nacho Dip1 can refried beans 4 or 5 smashed avocados 1 package taco seasoning mix 1 pint sour cream 1 cup mayonnaise 2 medium diced tomatoes 4 green onions, chopped 1 jar picante sauce
2 tbsp. vinegar
8 oz. cheddar cheese, shredded
DIRECTIONS:
DIRECTIONS:
Combine all ingredients and drizzle with dressing.
Mix together taco seasoning, sour cream and mayonnaise. Set aside. Spread beans to cover bottom of a baking dish. Layer smashed avocados, sour cream mixture, tomatoes, onions, picante sauce and cheese over beans. Chill and serve with tortilla chips.
17
Maize Dip Michelle Roney: Associate Director of Alumni Engagement
MODERATELY INVOLVED Recipe type: Vegetarian, Kid friendly, Nut-Free
INGREDIENTS:
DIRECTIONS:
2 tablespoons unsalted butter
1. Melt butter in a large skillet over medium high heat.
4 cups corn kernels, frozen, canned or roasted 1 jalapeĂąo, seeded and diced 4 tablespoons mayonnaise or greek yogurt
2. Add corn kernels and jalapeĂąo, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes. 3. Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.
2 tablespoons crumbled cotija cheese 2 tablespoons chopped cilantro
4. Add sprinkling of paprika and cojita on the top for visual appeal. Serve with blue corn tortilla chips.
1/2 teaspoon chili powder 1/2 teaspoon paprika 1 clove garlic, pressed 1 tablespoon lime juice
18
Boursin Jessica DeVol: Development & Alumni Engagement Assistant
SUPER SIMPLE, NO BRAINER! Recipe type: Vegetarian, Kid friendly, Nut-Free, Gluten-Free
INGREDIENTS:
DIRECTIONS:
8 oz. cream cheese 2 tbsp. butter
Combine all ingredients. Can be done by hand but easier in a food processor. Serve with crackers, baguette or veggies.
1/2 tsp lemon juice 2 cloves garlic 1/2 tsp. oregano or to taste 1/8 tsp cayenne 2 tbsp parsley, minced
CONTRIBUTOR COMMENTARY So easy and great any time of year!
19
Rotel Shrimp Dip Mashunda Oliver: Marketing Assistant
SUPER SIMPLE, NO BRAINER! Recipe type: Kid friendly, Nut-Free
INGREDIENTS: 1 (large) can Rotel
DIRECTIONS: 1. Prep shrimp using taco seasoning.
1 package of taco seasoning
2. Place shrimp in slow cooker.
1lb cocktail shrimp
3. Place Rotel & cream cheese in slow cooker and cook on high for 1 hour.
3 (8oz) package of cream cheese Chips
4. At the hour mark check and mix and set the slow cooker on warm. Grab a bowl and chips and enjoy.
20
Raspberry Chipotle Chip Dip Ingrid Olson: Events Manager
SUPER SIMPLE, NO BRAINER! Recipe type: Vegetarian, Kid friendly, Nut-Free, Gluten-Free
INGREDIENTS:
DIRECTIONS:
1/3 Cup of Raspberry Chipotle Sauce (my preference is Fischer & Wieser)
1. Place cream cheese in a microwave safe bowl.
1- 8 oz. Block of Cream Cheese (can use reduced fat) Chips of choice (my preference is Tostito Scoops)
2. Microwave cream cheese for approximately 45 seconds. You want the cream cheese to be soft, but not burned. 3. Add Raspberry Chipotle Sauce to softened cream cheese, and stir. (Feel free to add more sauce than the recipe to calls for to get your desired taste) 4) Eat with chips of choice!
CONTRIBUTOR COMMENTARY This is a family recipe that my family has always made at Thanksgiving. I started making this simple recipe every time I attended a potluck or tailgate, and my friends could not believe how easy the recipe was! This recipe is sure to be a crowd pleaser!
21
The Fregolle’s Michigan Tailgate, “Go Blue” Spicy Roll-ups! Bob Fregolle: BBA 1979 SUPER SIMPLE, NO BRAINER! Recipe type: Vegetarian, Kid friendly, Nut-Free
INGREDIENTS:
DIRECTIONS:
2, 8oz. packages of cream cheese, softened
1. Mix all the above ingredients, except the tortillas.
1 cup sour cream
2. Spread the mixture in a thin layer on the tortillas.
2, 1oz. packages of Old El Paso Hot & Spicy Taco Seasoning Mix
3. Roll them up. Refrigerate the rolled tortillas to help irm before slicing.
1/3 cup of picante sauce
4. Slice crosswise into 3/4 inch pinwheels. Enjoy!
1, 4oz. can of diced jalapenos Diced green onions and sliced black olives to taste 10-15 soft, lour tortillas
CONTRIBUTOR COMMENTARY Guaranteed to be the irst plate empty at any event where Michigan fans are! PS - These have been served around the world and are universally loved! 22
Elote Karen Lewis: Program Manager, Executive Education
MODERATELY INVOLVED Recipe type: Kid friendly, Nut-Free
INGREDIENTS:
DIRECTIONS:
6 ears of corn, husks intact 1 cup mayonnaise 1 tablespoon Cholula hot sauce 2 tablespoons fresh lime juice 1 teaspoon kosher salt 1 teaspoon fresh ground pepper 1 teaspoon sugar 1/4 cup chicken stock 1/4 cup cotija cheese, crumbled for garnish
1. Over medium-hot grill, roast the corn until the husks are well charred, about 5 minutes.
2 tablespoons chopped cilantro, for garnish Ground chile powder, for garnish Corn tortilla chips
CONTRIBUTOR COMMENTARY Snagged this recipe from our favorite Sedona restaurant - Elote Cafe. We get this as an appetizer every time we visit. When making at home, I usually grilled up two or three batches of corn, shuck and portion out the corn kernels into individual freezer containers. I also portion out the chicken stock to individual containers and freeze. Makes it quick and easy to put together on short notice. I have also put into a chaing dish to keep warm for an extended period of time.
2. Turn occasionally to not burn. Set roasted ears aside until cool enough to handle, then shuck them. 3. Cut the kernals of the cobs. 4. When ready to eat, mix the mayo, hot sauce, lime juice, salt, pepper, sugar, and chicken stock in a saute pan over medium heat. 5. Add the corn kernels and warm through. 6. Pour into a bowl and garnish with cheese, cilantro and ground chili. Serve immediately with tortilla chips.
23
Who’s going to win? Nacho team dip! Annie Atkinson: Senior Finance Manager, Ross Finance Oice
SUPER SIMPLE, NO BRAINER! Recipe type: Vegetarian, Kid friendly, Nut-Free
INGREDIENTS:
DIRECTIONS:
1 lb hot sausage
1. Brown sausage, hamburger, and onion.
1 lb hamburger
2. Drain and add to a slow cooker, along with Velveeta, Rotel, and chiles.
1 onion, chopped 1 can Original Rotel tomatoes 2 lb Velveeta, cubed
3. Stir mixture to combine. Cook on low for at least an hour to melt, then switch from warm to hold once melted. Serve with tortilla chips.
1, 4 oz can of diced green chiles, optional CONTRIBUTOR COMMENTARY Not gonna lie, I got this recipe from an exboyfriend’s mom. But, it’s delicious, so I kept making it. It’s been a hit at our tailgate parties and family gatherings (pre-COVID). I try to get it in the slow cooker two hours before the party so it has plenty of time to melt.
24
Grilled Corn & Black Bean “Salad” Bria Reiniger: Administrative Assistant, Dean’s Oice
MODERATELY INVOLVED Recipe type: Vegetarian, Gluten-Free, Nut-Free
INGREDIENTS:
DIRECTIONS:
4-5 ears of corn 2 bell peppers (any color works) chopped 1/2 red onion chopped 1/2 jalapeño seeded and minced 2 cans (15oz) black beans - drained and rinsed 2-3 avocados - diced 3-5 tomatoes Cotija cheese 1 cup loose cilantro - loosely chopped for garnish Bag of your favorite tortilla chips
1. Chop and blacken/char the corn, bell peppers, red onion and jalapeño in sauté pan (if you have a BBQ you can also blacken them that way & chop them up after - use the tools you’ve got!) for 10-15 mins. You’ll want the pan/BBQ on med/high heat and it’s best not to stir it too often (to allow the char).
Dressing1/2 cup lime juice 1 tsp sugar 2 tsp salt 1 tsp vinegar 1 tsp ground cumin pinch of chili powder 2 cloves of garlic - minced 1/4 cup olive oil
CONTRIBUTOR COMMENTARY This recipe was written in a cookbook of mine by a good friend - who knows where she found it! I love it because it doesn’t require too much skill/precision - just chop what you have, throw it in the pan, and mix! Also, if you don’t have one/a few of the items around, it still tastes good! Can also be made vegan/dairy free if you leave the cheese out.
2. Let the charred veggies cool of a bit - putting them in the fridge for 10-15 minutes works well. 3. While those are cooling, mix the dressing ingredients and ready the beans, avocados, tomatoes, cheese, and cilantro in a large bowl. Add the charred veggies and dressing to the large bowl. Mix and enjoy with tortilla chips!
25
Sideline Spinach Artichoke Dip Abbie Buhr: Development & Alumni Engagement Assistant
MODERATELY INVOLVED Recipe type: Vegetarian, Nut-Free
INGREDIENTS:
DIRECTIONS:
1 (8 oz.) block of cream cheese softened
1. Preheat oven to 350 degrees. In a small saute pan cook the diced onion until sweated and softened. Add the garlic and saute additional minute or two being careful not to burn the garlic. Also saute the optional jalapeno with the onion. Set aside.
3/4 cup Mayonnaise (Hellmans) 3/4 cup Sour cream or Plain Yogurt 1 cup shredded Parmesan Cheese 1 cup shredded white cheddar cheese 1 cup shredded gruyere cheese 1, 10 oz. pkg frozen artichoke hearts, thawed, drained and chopped 1, 10 oz. pkg frozen chopped spinach, thawed, drained and chopped 2 cloves minced garlic 1 small onion diced and sauteed Salt and Pepper to taste
2. Combine all of the other ingredients reserving enough of each cheese to lightly cover the top of the dip, stir in the slightly cooled onion mixture. Place in an 8” x 8” baking pan that has been coated with cooking spray. This can be prepared up to 1-2 days before the game and baked just before it’s going to be served. 3. Bake approximately 30 minutes until bubbly and hot and cheese is melted. Broil the top for a minute or two if you want the top to more golden brown. Serve with chips, bread etc.
Optional1/2 tsp red pepper lakes 1 diced jalapeno pepper, sauteed Dash or two of hot sauce
CONTRIBUTOR COMMENTARY This dip is easily modiied by using diferent cheeses, add spice, such as hot sauce, red pepper lakes, jalapeno. Thanks to my Mom who is a chef and let me borrow the recipe!
26
Khachapuri A football shaped cheese bread from the nation of Georgia Katie Wiggins-Gawlik: Global Education Advisor MODERATELY INVOLVED Recipe type: Vegetarian, Kid friendly, Nut-Free
INGREDIENTS: 16 oz frozen pizza dough in a bag, thawed 2 tablespoons lour, plus extra for rolling out the dough 6 tablespoons butter, divided into 2 Tbs and 4 pieces of a half Tbs each, plus 2 Tbs melted 3/4 cup cold milk 12 oz. feta 2.5 cups shredded mozzarella 2 eggs Chopped green onions and red chili lakes for garnish
CONTRIBUTOR COMMENTARY For a quick video demonstration, check out the Ross Global Initiatives Instagram (ross_goglobal). I learned how to make this as part of our Global Kitchen Series we started for our social media in Fall 2020. Global learning can happen in your own kitchen without ever leaving home sometimes! My husband grew up in northern New Jersey and has VERY strong opinions about pizza or anything resembling pizza. He swears this is one of the best things he’s ever eaten (and I agree)!
27
Khachapuri (continued)
DIRECTIONS: 1. In a sauce pot over medium heat, add butter and lour. Stir for 1 minute. Add the milk, and whisk continuously until it starts to simmer and thicken.
9. Remove from oven and make a well in the center of the cheese mixture with the back of a spoon. Place 2 half-tablespoons of butter on the cheese and an egg in the well in the center of each bread.
2. Stir in feta. Season with salt and pepper and allow to cool. Once cool, stir in shredded mozzarella. Set aside.
10. Place back in the oven for about 5 minutes to set the egg and darken the crust slightly.
3. Preheat oven to 450 degrees. On a lightly loured surface, divide the dough in half. 4. Roll each half into a large football-shaped oval, then transfer to a sheet tray lined with parchment paper.
11. To serve, top with green onion and chili lakes, break yolk and stir into cheese. Cut into sections or rip of pieces of the crust to dip into the hot cheese.
5. Pile half the cheese mixture across the middle of one of the dough pieces. 6. Fold the dough over to partially cover the edges of the cheese, creating a one-inch border. Bring the 2 ends together, twist, and tuck the tips under, then pinch at the bottom so it sticks. Repeat with the second dough football. 7. Brush the bread with the 2 Tbs melted butter before putting it into the oven. 8. Bake for 15 to 20 minutes until just golden. 28
Munchy Crunchy Sassy Nuts Lisa Prange (Bennett): MBA 2010
MODERATELY INVOLVED Recipe type: Vegetarian, Kid friendly, Gluten-Free
INGREDIENTS:
DIRECTIONS:
8 cups mixed raw unsalted nuts: (usually 2 cups each of almonds, pecans, pumpkin seeds, cashews)
1. Preheat oven to 375 degrees and line 2 baking sheets w/foil.
1 1/2 tsp Cajun spice powder
2. Combine spices in a small bowl and look at yourself proudly for pre-mixing them instead of running around at the last minute.
3/4 tsp ground cumin 1 tsp salt 1 c sugar. I like to use raw sugar, but any will work 1/2 c butter 1/2 c maple syrup
3. In a large pot, combine nuts, butter, sugar. Heat on medium/high, stirring every so often, until butter and sugar have melted. This usually takes 10-15 min. 4. Drizzle in maple syrup and stir. It should take just a few moments for it to start to bubble. Spread evenly on baking sheets. If there is pooled caramel in the pot, try not to pour it on the baking sheet. It just makes things messy later. 5. Sprinkle nuts evenly with spice mixture. 6. Toast in the oven for 20-30 min, turning the mixture onto itself after about 10 min. 7. Let them cool slightly before tasting. The oils in the nuts stay hot for longer than you think. CONTRIBUTOR COMMENTARY My favorite fall recipe. Be careful, these nuts are addictive! 29
Touchdown Dip Laura Wilson: Facilities Supervisor, Ross Operations
MODERATELY INVOLVED Recipe type: Kid friendly, Gluten-Free, Nut-Free
INGREDIENTS:
DIRECTIONS:
2 10.5oz cans cream of mushroom soup
1. Turn on your crockpot - Turn on “high” for faster cooking - Turn on “low” if you would like to cook for a few hours.
2 10oz cans of Rotel diced tomatoes with green chilies 1 pound ground beef 1 package/loaf of Velveeta cheese
2. Cook the hamburger - Drain grease - Put in crockpot. 3. Put cream of mushroom soup and tomatoes into the crockpot.
Crockpot 4. Slice the cheese into cubes then place in crockpot. 5. Stir all ingredients together and let cook until the cheese is melted. Once the cheese is melted, turn the crockpot to “low” or “keep warm”.
CONTRIBUTOR COMMENTARY This recipe is SO easy but is a staple in our house for football games!
30
Jalapeno Dip Amy Acs: MBA 2020
SUPER SIMPLE, NO BRAINER! Recipe type: Vegetarian, Gluten-Free
INGREDIENTS:
DIRECTIONS:
8 oz brick Cream Cheese
1. Mix room temperature cream cheese, mayo, diced green chilies and jalapeĂąos together.
1/2 Cup Mayonnaise 4 oz Canned diced Green Chilies
2. Place mixture in an ungreased pan (can be glass, stoneware, cast iron, ceramic. etc. Anything that can go in the oven).
2 oz diced Jalapeno (canned or jarred) 4 oz grated Parmesan Cheese
3. Bake at 350 degrees for 20 minutes on middle rack.
Tortilla chips, vegetable sticks, melba toast, etc. for dipping.
4. Top with Parmesan cheese and bake 5-10 minutes more. 5. Let rest for 10 minutes and serve with chips, vegetables, bread, etc.
CONTRIBUTOR COMMENTARY I make this dip for every event and it is always a hit. It is super simple, and makes a big impression on guests. I typically double or triple the recipe because it goes quick!
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Sarah’s Crab Dip Miranda Gregory: Events Manager
MODERATELY INVOLVED Recipe type: Kid friendly, Gluten-Free, Nut-Free
INGREDIENTS:
DIRECTIONS:
8 oz. cream cheese, softened
1. Beat cream cheese and Miracle Whip together.
4 Tablespoons Miracle Whip
2. Fold in onion and crab.
Salt and Pepper to taste
3. Add salt, pepper, and lemon juice as desired. Serve with crackers.
1 small inely chopped onion 2 sticks imitation crab, inely chopped Lemon juice (a few drops)
CONTRIBUTOR COMMENTARY My mom used to make this dip for the holidays - but who doesn’t love a good dip for a tailgate party? It was such a hit at our extended family gatherings that she would quadruple the recipe.
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Harvest Chex Mix Katie Wiggins-Gawlik: Global Education Advisor
SUPER SIMPLE, NO BRAINER! Recipe type: Vegetarian, Kid friendly
INGREDIENTS:
DIRECTIONS:
For the sauce-
1. Preheat the oven to 275 degrees.
1 cup butter, melted
2. Melt the butter in the microwave in medium bowl or measuring cup. Add the brown sugar and vanilla extract and whisk well until combined and dissolved.
1 cup brown sugar, packed 2 tbsp vanilla extract For the mix1 (12 oz) box Rice Chex cereal 1 (7 oz) bag Bugles 4 cups mini pretzel twists 1 heaping cup candy corn 1 heaping cup candy corn pumpkins 1 (8 oz) bag Reese’s Pieces
3. In a VERY large bowl, add the Chex cereal, pretzels and Bugles. 4. Pour the sauce over the cereal mixture and toss gently until evenly coated. 5. Line two large baking sheets with parchment paper. Divide mixture on the two baking sheets and spread in even layers. Bake for 45 minutes, stirring every 15 minutes. 6. Remove from the oven and allow it to cool. Then add it to a large bowl, along with the candy corn, pumpkins and Reese’s Pieces. Toss to combine. 7. Store in airtight container.
CONTRIBUTOR COMMENTARY Growing up with a teacher for a mom, this was a treat she would make for all her elementary and middle school students every fall. I have fond memories of sheet trays on every surface of our kitchen counters and table with warm, gooey chex mix cooling. And of course, sneaking tastes for quality control!
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Crescent Roll Veggie Treat Annie Atkinson: Senior Finance Manager, Ross Finance Oice
MODERATELY INVOLVED Recipe type: Vegetarian, Kid friendly, Nut-Free
INGREDIENTS:
DIRECTIONS:
2, 8oz cans refrigerated crescent rolls
1. Preheat oven to 375 degrees. Remove dough from cans in rolled section, don’t unroll.
1, 8oz pkg cream cheese, softened 1/2 cup sour cream 1 teaspoon dried dill weed 1/4 tsp garlic powder
2. Cut each section into 8 slices (so 16 slices per can and 32 total). 3. Put slices together on ungreased cookie sheet to create any shape you want (a football, Christmas tree or two, square, etc.). Slices need to be touching so they will bake together.
3 cups inely shopped assorted veggies (I use sliced red and green peppers to make a garland, and chopped carrots, cucumber, tomato, and inely chopped broccoli)
4. Bake at 375 degrees for 11-13 minutes or until golden.
*If you don’t have dill weed, just use garlic, salt, pepper, and onion powder
5. Cool for a minute and then carefully loosen and slide onto a rack or platter to cool. In a small bowl, combine cream cheese, sour cream, and spices and blend until smooth. 6. Spread the mixture over the cooled crescent shape. Decorate with the assorted veggies. 7. Refrigerate until serving time. To serve, simply set out and the slices simply pull apart.
CONTRIBUTOR COMMENTARY My aunt usually makes this in the shape of a Christmas tree and it’s delicious, so I started making it in all sorts of shapes for a variety of parties. It’s always a hit and it’s easy! 34
Dino’s California Summer Salad Tom Buchmueller: Senior Associate Dean for Faculty & Research
MODERATELY INVOLVED Recipe type: Vegan, Nut-Free, Kid friendly, Gluten-Free, Dairy-Free
INGREDIENTS:
DIRECTIONS:
Corn on the cob (2-3 cobs)
1. Butter, salt and pepper the corn cobs; wrap in tin foil and grill on a barbecue for 9-12 minutes, turning every 3-4 minutes. (Can be done ahead.)
Cherry tomatoes Cilantro 1 Avocado 1/2 to 1 Red onion Olive oil Salt and pepper Squirt of lime (optional)
2. Cut kernels of the cob into a bowl. 3. Cut cherry tomatoes into quarters 4. Cut avocado into small pieces 5. Dice the onion 6. Chop a handful of cilantro inely. 7. Add everything to the corn. 8. Add olive oil, salt and pepper (and lime) as desired.
CONTRIBUTOR COMMENTARY This comes from my best friend from high school. It is great for summer picnics.
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Black Bean and Corn Dip Donna Humphrey-DeLosh: Associate Director & Career Coach, EMBA
SUPER SIMPLE, NO BRAINER! Recipe type: Vegetarian, Kid friendly
INGREDIENTS:
DIRECTIONS:
1 Can of Black Beans (drained)
1. Drain beans and corn, chop onions, and mix all together in a bowl.
1 Can of Shoepeg White Corn (drained) 1 Small Container of Crumbles Feta Cheese 6 Green Onions (chopped) 1 bag Scoop Fritos
2. In a separate bowl mix the sugar, vinegar, and oil and pour over ingredients in the irst bowl and mix together. 3. Serve with Scoop Fritos
1/4 Cup White Sugar 1/4 Cup Apple Cider Vinegar 1/4 Cup of Olive Oil
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Touchdown Black Bean Salsa Annie Atkinson: Senior Finance Manager, Ross Finance Oice
SUPER SIMPLE, NO BRAINER! Recipe type: Vegetarian, Nut-Free
INGREDIENTS: 3 C chopped tomatoes (2 medium)
DIRECTIONS: 1. Add the chopped veggies to a large serving bowl.
1 chopped red bell pepper
2. Add the the canned beans and corn.
1 chopped green bell pepper
3. Stir in the spices and lime juice.
1/2 C inely chopped red onion
4. Add in 1 T olive oil and then taste to see if you could prefer the other T as well.
1/3 C chopped fresh cilantro 1 inely chopped jalapeno Lime juice from 3 limes 1-2 Tbsp olive oil
5. Refrigerate until serving time. Salsa can be served immediately, but tastes best if refrigerated for a few hours irst. 6. Serve with tortilla chips and enjoy.
1 tsp salt 1/2 tsp cumin 1/2 tsp chili powder (I prefer ancho) 1, 15 oz can black beans, rinsed and drained 1, 15 oz can whole kernel corn
CONTRIBUTOR COMMENTARY I like this recipe because it has lots of veggies, makes a big amount for a party, and it tastes great. Sometimes, I add other peppers like a poblano or an extra jalapeno. I started making this when I was throwing a birthday party for my husband long ago and I’ve been making it ever since with a few tweaks. 37
Bufalo Chicken Bleu Cheese Dip Angel Valentine: Program Manager, Executive Education
SUPER SIMPLE, NO BRAINER! Recipe type: Gluten-Free, Kid friendly (a bit spicy), Nut-Free,
INGREDIENTS:
DIRECTIONS:
1 (8-ounce) package cream cheese, at room temperature
1. Pour everything into crock-pot and set to high. 2. Stir occasionally and keep on high until bubbly.
3/4 cup Bufalo wing sauce 3. Once bubbling, keep on warm setting. 1/2 cup blue cheese dressing 4. Serve with tortilla chips! 2 cups diced cooked chicken 2 cups (8 ounces) shredded sharp cheddar 1/4 cup crumbled blue cheese 1/4 diced scallions for topping (optional)
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MAIN DISHES
Turkey Enchiladas Stefanie Ainley: Manager, Faculty Support
MODERATELY INVOLVED Recipe type: Kid Friendly, Nut-Free
INGREDIENTS:
DIRECTIONS:
10 lour tortillas
1. Saute onion in butter and set aside.
2 cups fully cooked chopped turkey breast, chicken or ground meat
2. Combine enchilada sauce and tomato sauce in a bowl.
1 small onion 2 tablespoons butter 1 package Mexican cheese
3. Soak tortillas in sauce, one at a time, lay lat and add onions, meat and a small amount of cheese. Roll tortillas individually and place in a greased 10x13inch pan.
1 can enchilada sauce 1 can (4 oz) tomato sauce
4. Cover with remaining sauce, jar of salsa and sprinkle with remaining cheese.
1 jar salsa 5. Bake in 350 degree oven until cheese is melted and tortillas are warmed through.
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Chorizo Sweet Potato Chili Megan Piersma: Director, Living Business Learning Experience
SUPER SIMPLE NO-BRAINER! Recipe type: Gluten-Free, Nut-Free
INGREDIENTS: 1 lb. chorizo 1 medium onion 2 cloves garlic 1 medium sweet potato 1 (14.5 ounce) can diced tomatoes 1 (15.5 ounce) can kidney beans 1 (15.5 ounce) can black beans 1 (6 ounce) can tomato paste 1 Tbsp. chili powder 1/2 tsp. cumin 1/2 tsp. oregano 2 cups water 1 bunch green onions Optional toppings: cheese, tortilla chips, sour cream
DIRECTIONS: 1. Cook chorizo over medium heat, breaking it up as it browns. After it is fully browned, drain the excess fat from the pot. 2. While the chorizo is browning, dice the onion and mince the garlic. Add them to the pot after draining the fat. Continue to stir and cook. Peel the sweet potato and cut it into 1/2 inch cubes. Add them to the pot and continue to stir and cook. 3. Rinse and drain the beans in a colander. Add them to the pot along with the diced tomatoes (with juices), tomato paste, chili powder, cumin, oregano, and water. Stir until everything is well combined. Place a lid on the pot and allow the chili to come up to a simmer. Let the chili simmer for 30 minutes, stirring occasionally, or until the sweet potatoes have softened. Serve hot, topped with sliced green onions and/or other preferred toppings. CONTRIBUTOR COMMENTARY The lavors of the chorizo and sweet potato are just the right amount of spicy and sweet. Tastes just like fall in a bowl!
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Red Zone Ribs Chef John Miller: Executive Chef, Executive Learning and Conference Center COMPLEX Recipe type: Gluten-Free, Kid friendly, Dairy-Free
INGREDIENTS:
INGREDIENTS:
2 pork loins, back ribs removed from package and pat dry with a paper towel and cut in half to equal four equal pieces.
Braising Liquid2 oz oil 1 large onion, large diced 4 ribs of celery, large rough chop 2 large carrots, large diced 2 oz of garlic minced 3 oz tomato paste 2 bottles of beer (that you can spare) 2 bay leaves 1/2 tbs dried rosemary or 3 fresh sprigs 1/2 tbsp whole black peppercorns 1/2 tbsp coriander 2 oz worcestershire 2 oz balsamic vinegar 3 quarts stock, beef or chicken or water with two bullion cubes
Dry Rub2 oz. salt 1 tbsp onion powder 2 tbsp garlic powder 2 tbsp chili powder 1 1/2 tbsp cumin 1/4 tsp cayenne powder 1/2 tbsp ground black pepper 4 oz bown sugar 1 oz dried herb blend
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Red Zone Ribs (Continued)
DIRECTIONS: Dry Rub1. Combine all ingredients in a bowl and mix together by hand. 2. Rub on the outside of the ribs front and back. Massage your spices in really good (LOVE YOUR RIBS!!! Let sit overnight in the fridge or for an hour on the counter at room temperature.) 3. Turn on the grill outside and place on the grill. Char the lavor into both sides of the ribs. Braising Liquid1. In a heavy bottom pot, put oil, carrots, onion on medium high heat until brown in color.
5. Fill the remianing space with stock and cover with plastic wrap, foil, or lid and simmer for 3-4 hours. 6. Check tenderness to desired preference. I like mine to fall of the bone. 7. Cool in liquid overnight. 8. Pull from liquid and portion - freeze what you do not intend to immediately eat. 9. Turn the grill back on medium and grill your ribs again till warm, basting the BBQ sauce.
CONTRIBUTOR COMMENTARY You can make your braising liquid a BBQ sauce by reducing by 1/2, add ketchup, sugar and salt as well as any spices.
2. Add tomato paste and carmalize the sugars. 3. Add celery and spices and cook for another 5 minutes. 4. Put the ribs in and cover with beer, herbs and the Worcestershire.
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Doritos Taco Salad Ashley Birch: Social Media Manager, Marketing & Communications
SUPER SIMPLE NO-BRAINER Recipe type: Kid friendly
INGREDIENTS:
DIRECTIONS:
1 lb lean ground beef (lean ground turkey will also work)
1. Brown the meat in a skillet over medium heat, breaking it up into pieces with a wooden spoon.
1 (1.25 oz) packet taco seasoning 1 medium-large head of iceberg lettuce, chopped 1 medium-large tomato, diced
2. Add the packet of taco seasoning and stir until well coated. Set aside. 3. In a large serving bowl combine the lettuce, tomatoes, cheese and meat.
4 oz sharp cheddar cheese, shredded 4 oz nacho cheese Doritos, broken up a bit into bite sized pieces
4. When ready to serve, add the Doritos and dressing and toss to coat.
1 cup light Catalina dressing
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Game Day Meatballs Jessica McGahey: Operations Analyst, Executive Education
SUPER SIMPLE NO-BRAINER! Recipe type: Kid friendly
INGREDIENTS: 2lbs Frozen Fully Cooked Meatballs (Homestyle) 1 1/2 cup of Ketchup 1/2 cup of Grape Jelly 1/2 cup of Pizza Sauce
DIRECTIONS: 1. Put all ingredients into a slow cooker. Stir to combine. 2. Cook on low for 4 hours or until heated through.
CONTRIBUTOR COMMENTARY These are delicious! My brother-in-law makes them for every tailgate.
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Lloyd Carr Sandwiches Jill Drury: MBA 2018
SUPER SIMPLE NO-BRAINER Recipe type: Kid friendly, Nut-Free
INGREDIENTS:
DIRECTIONS:
1 pound shaved deli honey ham
1. Pre-heat oven to 350 degrees.
1/2 pound sliced swiss cheese 1/2 cup inely chopped yellow onion 1 Tbsp yellow mustard 1 Tbsp poppy seeds
2. In a bowl mix the ingredients for your poppy seed sauce. Combine onions, mustard, poppy seeds and butter. 3. Cut rolls in half and generously spread poppy seed mixture on the bottom of each roll opening.
1 stick of softened butter 1 package (12) small poppy seed or Kaiser rolls (can also use GF rolls) 1 roll aluminum foil
4. Top with ham and cheese. Close roll and wrap in foil. Repeat until you have used up all your ingredients. 5. Can be frozen/thawed or enjoyed now. Place foiled sandwiches in preheated oven for 20-30 min.
CONTRIBUTOR COMMENTARY This recipe was given to my family by a woman named Lynn Car. We would always make these sandwiches on Fall Football Saturdays. They were warm and gooey and just delicious. My Mom started calling them Lloyd Carr’s in honor of our Michigan household and we also thought at the time it would bring Coach Carr some luck ;-) Go Blue!
46
French Onion Meatballs Amanda Eierman: Receptionist, Oice of Undergraduate Programs
SUPER SIMPLE NO-BRAINER! Recipe type: Gluten-Free, Nut-Free, Dairy-Free, Kid friendly
INGREDIENTS:
DIRECTIONS:
1 pkg Great Value brand homestyle meatballs or your favorite brand of frozen meatballs (2 pound size)
1. In crock pot, whisk together soup mix, soups, and water.
1 pkg dry onion soup mix 1 can cream of mushroom soup 1 can cream of onion soup
2. If using Great Value Brand Frozen Homestyle Meatballs, remove from freezer and place in slow cooker. Stir together with sauce. 3. Cook on low heat for about 4 to 6 hours or on high for about 2 to 3 hours, gently stirring occasionally. Serve hot.
1 can water Prep Time: 10 Minutes Cook Time: 4 Hours Serves: 10-12 people
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Pass the Pumpkin, Black Bean and Sausage Stew Diana Crossley: Managing Director, Tauber Institute for Global Operations SUPER SIMPLE NO-BRAINER Recipe type: Gluten-Free, Nut-Free, Kid friendly
INGREDIENTS:
DIRECTIONS:
2 tablespoons extra-virgin olive oil
1. In a soup pot over medium heat add the oil and saute the onions for 5 minutes.
1 onion, inely chopped 3 cups chicken broth 1 package Aidells Chicken and Apple Sausage (diced into bite-sized pieces) 2, 15-ounce cans black beans, drained
2. Stir in the broth, sausage, black beans, tomatoes, corn, and pumpkin and bring to a boil. 3. Reduce heat to medium-low and stir in milk, curry, and cumin. Simmer for 10 minutes.
1, 15-ounce can diced tomatoes in juice 1 cup frozen corn
4. Season to taste with cayenne, salt, and sugar.
2, 15-ounce cans pumpkin puree 1 cup milk 1 tablespoon curry powder 1/2 teaspoon ground cumin Cayenne pepper, salt and sugar to taste Prep time: 10 minutes Cook time: 10+ minutes
CONTRIBUTOR COMMENTARY This recipe caught my attention because it was submitted by a woman from Michigan and won an award in a recipe contest sponsored by Aidells. My family loves this stew! Even if you’re not a fan of pumpkin, you should try it. This is one of the simplest recipes I’ve ever made - the part that takes the longest is opening the cans!
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Lit’l Smokies Miranda Gregory: Events Manager
SUPER SIMPLE NO-BRAINER! Recipe type: Nut-Free, Kid friendly
INGREDIENTS:
DIRECTIONS:
1 pkg. lit’l smokies
1. Put jelly and chili sauce in a sauce pan and bring to a boil.
10 oz jar grape jelly 12 oz jar Heinz chili sauce
2. Add lit’l smokies and cook until heated through. Alternately, throw all the ingredients in a crockpot. Heat on high until litl’ smokies are warmed through. Then reduce temp to ‘warm’.
CONTRIBUTOR COMMENTARY My grandma made lit’l smokies this way for years. We’ve always called them “MeMe’s Beanie Weenies” but there have not ever been beans in the recipe - at least not as long as I’ve been around!
49
Chicken Guac Chili Chris Wunderlich: Admissions Assistant, Ross IT
SUPER SIMPLE NO-BRAINER Recipe type: Gluten-Free, Nut-Free, Kid friendly, Dairy-Free
INGREDIENTS:
DIRECTIONS:
3 c. cooked, shredded chicken
1. Combine all ingredients in 6 qt. pot and simmer for 1 hour.
1-2 c. guacamole (medium spicy) 2. Top with shredded cheese and/or salsa. 2 c. frozen corn kernels 3 cans black beans, rinsed
Great with tortilla chips! Makes approximately 16 Cups (Measurements are approximate)
6 c. chicken broth Optional: shredded cheese, salsa
CONTRIBUTOR COMMENTARY This recipe is a result of having purchased too much guacamole. I didn’t want the excess guacamole to spoil before I could use it, so I decided to experiment by adding it into a soup. The guacamole added a great lavor and helped thicken the soup too. Now, I purposely buy more guacamole than I can use and put the excess in the freezer until I’m ready to make this soup again.
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Slow Cooker Hot Chicken Jessica DeVol: Development & Alumni Engagement Assistant
SUPER SIMPLE NO-BRAINER! Recipe type: Nut-Free
INGREDIENTS:
DIRECTIONS:
2 lbs. boneless, skinless chicken breasts
1. Place chicken in a 6-qt slow cooker.
2-4 tbsp. cayenne pepper, start with 2 and add more after tasting
2. Whisk together remaining ingredients and pour over chicken.
3 tbsp brown sugar
3. Cover and cook on low for 4-6 hours.
1 tsp paprika 1 tsp chili powder 1/4 cup butter, melted
4. Remove chicken from the slow cooker and shred with two forks. 5. Serve on buns with pickles and ranch dressing.
3/4 cup chicken broth * Beware, this is a truly hot and spicy recipe!! Adjust for your taste.
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Turkey Sausage-Spinach Lasagna with Spicy Tomato Sauce Lynn Wooten: PhD 1995 From Bon Appetit, March 1999
COMPLEX Recipe type: Nut-Free
INGREDIENTS:
DIRECTIONS:
Lasagna1 tbsp olive oil 1 1/4 lbs hot italian turkey sausages, casings removed Spicy Tomato Sauce- see recipe below 1 15-oz container ricotta cheese 1 10-oz package frozen chopped spinach, thawed, squeezed dry 1 3/4 cups grated parmesan cheese 2 large eggs 3 tbsp whipping cream 1/2 tsp dried basil 1/2 dried oregano 1/2 ground black pepper 9 uncooked lasagna noodles 3 cups shredded provolone cheese (about 12 oz)
1. Heat oil in heavy large saucepan over medium heat. Add onion, garlic, oregano, basil, marjoram, and crushed red pepper. Cover and cook until onion is translucent, stirring occaisonally, about 10 minutes.
Spicy Tomato Sauce3 tbsp olive oil 1 medium onion 6 garlic cloves, minced 1 tsp dried oregano 3/4 tsp dried basil 3/4 tsp dried marjoram 3/4 tsp dried crushed red pepper 1 28-oz cans crushed tomatoes with added puree 1/2 cup dry red wine
2. Add remaining ingredients; simmer gently, uncovered, until sauce thickens and measures 8 cups total, breaking up tomatoes with spoon and stirring occasionally, about 1 hour 15 minutes. Season sauce to taste with salt and pepper. (Can be prepared up to 2 days ahead. Cool slightly. Cover and refrigerate.) 3. Heat oil in large skillet over medium heat. Add sausages; saute until brown, using fork to break up meat into course pieces, about 7 minutes. Add Spicy Tomato Sauce. Simmer 5 minutes. 4. Position rack in center of oven; preheat oven to 375 degrees. Whisk ricotta, spinach, 1 cup parmesan, eggs, cream, basil, oregano and pepper in a large bowl. Set aside. 5. Spoon 1 cup sauce over bottom of 9x13x2-inch glass baking dish. Place 3 noodles over sauce in single layer. Spread 1 cup sauce over noodles. Spoon 1 cup ricotta mixture over sauce. Sprinkle 1/4 cup parmesan and 1 cup provolone over ricotta mixture.
52
Turkey Sausage-Spinach Lasagna with Spicy Tomato Sauce (Continued)
6. Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup parmesan and 1 cup provolone. Arrange remaining 3 noodles over cheese. Spoon 1 cup sauce over noodles. Sprinkle remaining 1/4 cup parmesan and 1 cup provolone over lasagna. 7. Dollop remaining ricotta mixture atop lasagna. Spoon 2/12 cups sauce around ricotta dollops. Tightly cover baking dish with foil.
CONTRIBUTOR COMMENTARY One great thing about this lasagna is that the noodles don’t need to be pre-boiled. The dish has a lot of liquid (in the form of sauce) and goes into the oven covered, so the noodles get cooked perfectly as the lasagna bakes. Add a green salad,and serve some Chianti or California Zinfandel with the main course.
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54
Cozy Autumn Wild Rice Soup Caitlin Johnson: Director of Alumni Engagement Recipe from gimmesomeoven.com
MODERATELY INVOLVED Recipe type: Vegetarian, Gluten-Free
INGREDIENTS:
DIRECTIONS:
6 cups vegetable stock (or chicken stock) 1 cup uncooked wild rice 8 ounces baby bella mushrooms, sliced 4 cloves garlic, minced 2 medium carrots, diced 2 ribs celery, diced 1 large (about 1 pound) sweet potato, peeled and diced 1 small white onion, peeled and diced 1 bay leaf 1 1/2 tablespoon Old Bay seasoning 3 tablespoons butter 1/4 cup all-purpose lour 1 1/2 cups milk (*see note, can be made dairy free with coconut milk) 2 large handfuls of kale, roughly chopped with thick stems removed Kosher salt and freshly-cracked black pepper OPTIONAL: Cooked chicken or turkey (cubed) to add in. Rotisserie chicken works well too!
1. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of a large slow cooker. Stir briely to combine, then place the lid on the slow cooker.
CONTRIBUTOR COMMENTARY I found this when I was looking for a dairy free dinner recipe. To make dairy free you can skip the cream sauce (butter, lour, and milk) and substitute one can of full-fat coconut milk instead. I actually like using the coconut milk better. Using coconut milk this recipe can also be gluten free. Also from Gimme Some Oven, healthy pumpkin muins, go quite well with this soup and are gluten & dairy free!
2. Cook on high for 2-3 hours, until the rice is cooked and tender. 3. Meanwhile, during those inal 10 minutes of slow cooking, prepare your cream sauce on the stove. In a medium saucepan, cook the butter over mediumhigh heat until melted. Whisk in the lour until combined, and cook for 1 minute. Gradually add in the *milk, and whisk until combined. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened (it should be very thick.) 4. Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed. 5. If you choose to add in chicken or turkey, I have added it in the last 10 minutes to warm up to soup temperature. 6. Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days. 55
Braised Beef Short Ribs Jim Solomon: MBA 1992
COMPLEX Recipe type: Gluten-Free, Nut-Free, Kid friendly, Dairy-Free
INGREDIENTS:
DIRECTIONS:
5 Beef Short Ribs 1/4 c Vegetable oil 3 Large onions halved and sliced 1/2 inch thick 3 Large carrots cut into 1/4 inch round slices 3 Ribs celery cut into 1/4 inch round slices 8 Cloves garlic crushed 3 Sprigs fresh thyme (roughly chopped) 3 Sprigs of fresh rosemary (roughly chopped) 3 Bay leaves 2 c Crushed canned tomatoes 1 TBS Tomato paste 1/4 c Brown sugar 1/4 c Balsamic vinegar 6 c Veal stock (preferable) or beef stock or low sodium chicken stock 3 c Red wine
Pat ribs dry with paper towel. Liberally sprinkle and spice rub on one side of the ribs to evenly coat. Heat a cast iron skillet or Dutch oven (preferably) on high heat (otherwise a stainless-steel pan is alright). Add oil and allow to heat for a minute or until the oil gets hot and just begins to smoke. Sear each side of the meat long enough to brown (approximately 10 minutes). Remove ribs and set aside (refrigerate). Pour of all but 2 TBS of fat. Preheat oven to 300 degrees for later. Reduce lame to medium and in the remaining oil add the onions, carrots and celery. Slow cook stirring occasionally until the vegetables are
Spice Rub4 TBS Garlic powder 4 TBS Ground coriander 2 TBS Onion powder 1 TBS Celery seeds 6 TBS Brown sugar 6 TBS Kosher salt 2 TBS Fresh ground black pepper
well caramelized (darker than golden brown). Add garlic, and herbs and continue cooking, occasionally stirring until garlic becomes soft. Add tomatoes and tomato paste and cook for approximately ifteen more minutes or until the tomatoes become well caramelized (brownish). Add brown sugar, balsamic vinegar and red wine and reduce until the liquid is mostly absorbed by the vegetables. Add the stock and bring to a slow boil. Then shut the lame of. Return ribs to the pot or baking pan (fat side up). Cover the pot with a top or tin foil. Place in the pre-heated oven and cook for approximately two and a half hours. 56
Braised Beef Short Ribs (Continued)
Remove from the oven and check for doneness. Note: Some like to stop the cooking when the meat is still slightly irm to allow for a beautifully presented piece of
the following day then refrigerate meat. When the sauce is removed from the refrigerator the fat will have turned to a solid. It can then be easily scraped of and discarded. Heat the defatted sauce. Add
meat which clings to the bone. I prefer to cook for approximately another half hour. Less concerned about handsome ribs, I enjoy the more reduced and thus candied efect on the short rib even though the meat falls apart more easily. If serving on the same day then remove meat from the sauce and allow the ribs to cool for one hour. Skim any excess fat from the sauce and discard. Reheat the sauce in a saucepan. Serve sauce beside in a gravy boat or poured over ribs. If serving
the ribs to the sauce and cover. Place in an oven pre-heated to 350 degrees for approximately 30 minutes.
CONTRIBUTOR COMMENTARY Short ribs was a signature dish at my restaurant; The Fireplace in Brookline, MA. We served it with cheesy cornmeal porridge, akin to polenta, or grits. It would also go extremely well with mashed potatoes. The business plan for The Fireplace was written as a inal assignment in two classes at Michigan Business School.
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Spicey Bacon Mini Dogs Amanda Richie: MBA 2019
SUPER SIMPLE NO-BRAINER! Recipe type: Nut-Free, Gluten-Free
DIRECTIONS:
INGREDIENTS:
1. Preheat oven to 350 degrees.
16 oz package of little smokies (or small cooked sausages)
2. Prep a large rimmed baking sheet with aluminum foil, lightly coat with non-stick cooking spray.
15 slices bacon, each cut into 3 smaller sections
3. Pat sausages dry with a paper towel and wrap each individual sausage with a piece of the cut bacon. Secure with a toothpick. 4. Add brown sugar and cayenne to a large resealable plastic bag. Shake to mix. Add several bacon wrapped sausages, seal bag and shake gently to coat. Repeat with all remaining sausages. 5. Line sugar rubbed sausages on prepared baking sheet and bake 30 -35 minutes, until bacon is browned. For some extra crispness, broil for a couple of minutes after baking. Super easy 4 ingredient recipe that will go fast!
3/4 cup light brown sugar 1/2 tsp cayenne pepper
CONTRIBUTOR COMMENTARY (for Albondigas Soup on next page) I once traveled through southern Calispeciically the Imperial Valley Desert area for a work project. Every small town we stopped in had a local diner with lots of Mex inspired foods. One in particular was a delicious soup they called Albondigas (or Mexican Meatball Soup for us non-spanish speaking). While it might seem weird to have soup in 112 degree climate but it didn’t stop me from sampling it in every small town we stopped in. Of course, when I got back, I had to look up the recipe. I found this one in particular (even incorporating spearmint leaves in the meatballs!) very good of of SimplyRecipes.com The optional prompts are my own creative add-ons. This hardy soup will warm you up and travels well to any tailgate in a crockpot. Buen Provecho!
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Albondigas Soup (Mexican Meatball Soup) Eric Olis: Creative Director, Marketing & Communications MODERATELY INVOLVED
INGREDIENTS:
DIRECTIONS:
2 tablespoons extra virgin olive oil 1 large onion, chopped 1 large garlic clove minced 2 quarts of chicken stock or beef stock *Optional, I used 1 can of beer for extra lavor! 1 quart of water 1/2 cup of tomato sauce 1/2 pound of green beans, strings and ends removed, cut into 1 inch pieces 2 large carrots, peeled and sliced 1/3 cup of raw white rice 1 pound ground beef or ground turkey 1/4 cup (loosely packed) chopped fresh spearmint leaves 1/4 cup (loosely packed) chopped parsley 1 egg 1 1/2 teaspoon salt 1/4 teaspoon black pepper A dash of cayenne (optional) 1 1/2 cup of frozen or fresh peas 1 teaspoon of dried oregano, crumbled, or 1 tablespoon fresh chopped oregano Salt and pepper 1/2 cup chopped fresh cilantro
1. Make the soup base with onion, garlic, broth, tomato sauce, carrots and green beans: Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add stock, water, *beer and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans. 2. Prepare the meatballs: Mix rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs. 3 Add meatballs to soup, let simmer, add peas: Gently add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. *Optional, I cut up a 2 fresh jalapeno peppers to throw into the mix. Add the peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste. Garnish with chopped fresh cilantro.
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Instant Pot Zesty Pulled Beef Sandwiches Katie Wiggins-Gawlik: Global Education Advisor
SUPER SIMPLE NO-BRAINER! Recipe type: Nut-Free, Kid friendly INGREDIENTS:
DIRECTIONS:
3-4 lb beef chuck roast (cut into quarters) 2 packets zesty Italian dressing mix 15 oz beef consommĂŠ (or broth) 2 Tablespoons soy sauce 1 Tablespoon Worcestershire sauce 1/4 cup water 1 small jar pepperoncini peppers Deli sandwich rolls Shredded cheese for topping (if desired)
1. Trim your roast and cut into 4 pieces. Add roast, consommĂŠ, Worcestershire sauce, Italian dressing packets, soy sauce, water, and the whole jar of pepperoncini peppers (peppers and juice) to pressure cooker cooking pot.
CONTRIBUTOR COMMENTARY These are a game-day favorite in our family! We used to make them in the crockpot when I was little, but the Instant Pot makes it so much faster!
2. Lock on lid and close the pressure valve. Cook at high pressure for 55 minutes. When the beep sounds, allow a full natural pressure release (this keeps the meat from toughening). 3. Remove beef from pot and shred well. Skim fat of the liquid in the pot and return beef to cooking pot. 4. Serve on deli rolls and sprinkle with shredded cheese, if desired. *For an extra level of deliciousness, ladle some broth from the pot into a cup or dish and dip your sandwich in it.
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Slow Cooker Chicken Fajita Soup Megan Piersma: Director, Living Business Learning Experience
SUPER SIMPLE NO-BRAINER! Recipe type: Kid friendly
INGREDIENTS:
DIRECTIONS:
1 pound boneless, skinless chicken breasts 2 (10.75 ounce) cans condensed cream of chicken soup 1 cup salsa 2 cups frozen corn 2 cups frozen bell peppers and onions 1 (15 ounce) can black beans, drained and rinsed 1 1/2 cups water 1 teaspoon ground cumin 1/2 teaspoon dried cilantro 1 cup shredded cheddar cheese Optional toppings: diced tomatoes green
1. Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker. 2. In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, bell peppers, onions, black beans, water, cumin, and cilantro. Pour over top of chicken. 3. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted - about 15 minutes. Serve with your favorite toppings. Always a crowd pleaser!
onion fresh cilantro lettuce diced avocado tortilla chips
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Turkey & Any Bean Chili & Cheddar Biscuit Crumble Chef John Miller: Executive Chef, Executive Learning and Conference Center
MODERATELY INVOLVED Recipe type: Gluten-Free, Kid friendly INGREDIENTS:
DIRECTIONS:
Chili2 tbsp oil 2 onions- medium diced 2 ribs of celery- medium diced 2 tbsp garlic- minced 3 lbs ground turkey 1 each chipotle pepper- minced (canned chipotle) 2 each bell pepper- medium diced diferent colors if possible 1 tbsp salt 3/4 tsp ground black pepper 1/2 tbsp cumin 1 tbsp Italian herbs 2 tbsp red pepper lakes 1 bay leaf 2 qt. or 64 oz. bean (I am using cannellini beans) 2 cubes chicken bouillon 2 pints chicken broth 1 cup tomato puree
1. In a heavy bottom pot, on medium heat add the onion, celery and garlic and cook until aromatic. 2. Add in the turkey and cook a you stir to break up the meat. 3. Add the remaining ingredients and simmer for 30 minutes. 4. Season to taste and remove the bay leaves!
Garnish options: Sour Cream Crispy tortilla strips (fry thin corn tortilla strips in oil and seaon with chili powder and salt and pepper) Diced avocado 62
Turkey & Any Bean Chili & Cheddar Biscuit Crumble (Continued)
INGREDIENTS:
DIRECTIONS:
Biscuit Crumble2 cups all purpose lour 1 cup shredded cheddar 1 tbsp baking powder 1 tsp salt 1/2 tsp garlic powder
1. Mix together the dried ingredients with the cheese.
1/2 tsp onion powder 2/3 cup milk 1/3 cup butter- melted but not too hot 1 large egg
2. Combine the butter, milk and egg. 3. Mix together the ingredients until just combined (Do NOT overwork, we do not want to build up the gluten strands). 4. Bake in a 400 degree pre-heated ovn until golden brown. 5. Crumble and serve on top of chili.
63
Win or Lose Sweet and Sour Meatballs Jennifer Lehrer: Donor Relations Assistant
SUPER SIMPLE NO-BRAINER! Recipe type: Kid friendly
INGREDIENTS:
DIRECTIONS:
1 pound ground beef 1/2 cup bread crumbs
1. Mix together the irst 6 ingredients and form into meatballs.
1/4 cup milk 1 teaspoon salt 1/8 teaspoon pepper 1/2 teaspoon Worcestershire sauce 12 ounces chili sauce 10 ounces grape jelly
2. Brown in saucepan, then add chili sauce and grape jelly. Can also be made in crockpot and/or with premade meatballs. CONTRIBUTOR COMMENTARY I usually cook these in the crock pot on low for 4 hours.
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Tortellini with Peas & Prosciutto Amanda Vogelsang: BBA 2010, Marketing Researcher, Marketing & Communications MODERATELY INVOLVED
INGREDIENTS: Kosher salt 1 pound tortellini (meat or cheese-illed, dealer’s choice) 2 tablespoons extra-virgin olive oil 4 ounces prosciutto or pancetta, inely chopped 3 cloves garlic, thinly sliced 1 tablespoon tomato paste 1/4 cup heavy cream 1 cup frozen peas, thawed 2 tablespoons chopped fresh parsley 1/2 cup grated parmesan cheese
DIRECTIONS: 1. Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. 2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3 to 4 minutes. Add the cream and simmer until slightly thickened, 2 to 3 minutes. 3. About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle with the parmesan cheese.
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Crock Pot Italian Beef (or chicken) Sandwiches Debbie Check: Project Coordinator, Oice of Action Based Learning
SUPER SIMPLE NO-BRAINER! Recipe type: Kid friendly (a bit spicy), Nut-Free, Dairy-Free
INGREDIENTS:
DIRECTIONS:
1 Beef Sirloin Bottom or Tip Roast (about 3 lbs.) Remove any netting on the roast before cooking.
1. Place the roast into the crock pot and salt and pepper all sides.
1 packet of Good Seasons Italian Dressing Mix 1 jar of Pepperoncini Rings (hot or mild depending on your taste) including juice
2. Add the remaining ingredients (except rolls) to the crock pot and cook either on high for about 4 hours or low for about 7 hours. 3. When beef is cooked through, simply shred the beef. Serve with the au jus.
1 can (Swanson’s or store brand) Beef Broth 12 Rolls or French Bread cut into sandwich lengths
Also good to have on hand for topping would be some mozzarella cheese and/or marinara sauce for the sandwich and some giardiniera to give it some crunch.
Salt and Pepper to taste Can also be made with chicken (use about 3 lbs of boneless chicken breasts or thighs) and chicken broth instead of the beef broth.
CONTRIBUTOR COMMENTARY Growing up in Chicago Italian Beef sandwiches were a common meal or take out. This the best way to bring that taste home or for a crowd.
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DRINKS
End Zone Slush Punch Stefanie Ainley: Manager, Faculty Support
SUPER SIMPLE NO-BRAINER! Recipe type: Vegetarian, Kid friendly, Gluten-Free, Dairy-Free
INGREDIENTS:
DIRECTIONS:
1 (3 ounces) package Jell-O (any lavor for taste and color)
1. Dissolve sugar and Jell-O in boiling water. 2. Add pineapple juice and freeze.
1 cup sugar 3 cups boiling water
3. Remove from freezer 15 minutes before ready to serve and break apart punch base with a sharp knife. Add pop and stir (no need to add ice).
1 large can pineapple juice 1 (2 liter) Vernors, 7-Up or Squirt
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Dr. Pumpkin Chef John Miller: Executive Chef, Executive Learning and Conference Center MODERATELY INVOLVED Recipe type: Vegetarian, Gluten-Free, Dairy-Free
INGREDIENTS:
DIRECTIONS:
3 Tbsp. Pumpkin Butter Rum Mixture 1 oz. Two James Dr. Bird Rum 1 oz. Gosling dark rum or any other dark rum 6 oz. Hot water
1. Heat the water and combine with other ingredients.
Pumpkin Butter1/2 Stick of butter 4 oz. Pumpkin puree 1/4 cup light brown sugar 1 tsp. vanilla extract 1/2 tsp. ground cinnamon 1/4 tsp. ground clove 1/2 tsp. ground nutmeg 1/4 tsp. ground allspice Pinch of salt
2. Serve in a rocks glass or mug. 3. Garnish with Chantilly cream, Dried apple dust (dried apple chips ground in cofee grinder) and shaved nutmeg. Light a ire, put on thick socks, and enjoy. Pumpkin Butter1. Combine all ingredients and simmer for 5 minutes. 2. Remove from heat and puree stick ingredients till smooth. – Good for 2 months. Chantilly Cream 1. Whip 6 oz. of heavy cream with 1/4 tsp. vanilla and 1/2 Tbsp. Sugar till stif peaks.
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Irish Cures Cathy Shakespeare: Professor and Associate Dean for Teaching and Learning SUPER SIMPLE NO-BRAINER! Recipe type: Vegetarian, Gluten-Free, Dairy-Free INGREDIENTS/DIRECTIONS: Irish Cofee1 measure of Irish whiskey 1 tsp of sugar Some good strong black cofee Whipped cream Add the sugar to the whiskey in a reasonable size cofee mug (preferably an Irish cofee glass). Add the cofee and stir to dissolve the sugar. Carefully add the whipping cream to the top of the cofee trying not to mix the two. A great Irish cofee will look like a Guinness if done right! Drink a and make a second. Hot Whiskey1 measure whiskey 1 tsp of sugar 4 whole cloves Slice of lemon Boiling water Add sugar, lemon and cloves to whiskey. Fill the remainder of the glass with boiling water. One great trick to stop the cloves getting in the way while you drink is to stick them into the slice of lemon. Breathe the fumes deeply and drink slowly in a warm and comfortable place. Port and BrandyEqual parts port and brandy warmed gently on the stove. Take care not to overheat as the alcohol will evaporate!
CONTRIBUTOR COMMENTARY Ireland is famous for its whiskey (notice we spell it correctly). Not surprisingly, it and other drinks have been entered into Irish lore as being “cures.� Sure the word whiskey comes from the Gaelic (Irish) words uisce beatha, or water of life. These are some of my favorite recipes. Dedication: This one is for my father, Tom, who cured my hurts with his love, when I was little. 70
Spiked (the ball) Punch Amy Kienast Taig: Industry Relations Manager, Career Development Oice SUPER SIMPLE NO-BRAINER! Recipe type: Vegan, Gluten-Free, Dairy-Free
INGREDIENTS: 1, 48oz can pineapple juice 3 packages of Kool-aid (any lavor) 3-4 cups vodka 2 cups sugar 6 cups water 3-4 2 liter bottles of 7-up
DIRECTIONS: 1. Mix 2 cups water, Kool-aid and sugar. Boil mixture until it bubbles. 2. Add pineapple juice, remaining water, and vodka. 3. Freeze in large container(s). 4. To serve, add any amount (the more you add the stronger drink will be) to a glass and add 7-up. Stir and enjoy!
CONTRIBUTOR COMMENTARY Be careful not to let the slushy taste fool you, it will sneak up on you quickly!
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The Shrunken Head Chef John Miller: Executive Chef, Executive Learning and Conference Center MODERATELY INVOLVED Recipe type: Vegan, Gluten-Free, Dairy-Free
INGREDIENTS:
DIRECTIONS:
1 oz. Apple Cider Reduction 1.5 oz. El Dorado 5 year or any other Demerara Rum 1 oz. Brandy 1/2 oz. Liquor 43 1/2 oz. Passionfruit syrup 1/2 oz. Cinnamon Syrup 2 dashes Orange Angostura Bitters 4oz. Ginger beer/ale-I used Vernors as Michigan based Soda
1. Combine all ingredients except ginger in shaker with two large ice cubes and stir together. 2. Pour in ginger ale to add the izz. 3. Serve in a snifter or Collins or highball glass over crushed ice. 4. Garnish with apples in spiral, Carmel apple wedge and burnt cinnamon stick Apple Cider Reduction1. In a dry pan toast of 1 cinnamon stick, 1/4 tsp. whole allspice, 1/4 tsp cardamom and 1/4 tsp whole clove till aromatic. 2. Put in a non-reactive pot with 1 quart apple cider and reduce by half. 3. Cool till service- good for 2 weeks. Passion Fruit Syrup1. Combine 6oz. passion fruit puree, 2oz sugar and 4 oz. water, bring to boil and lower to simmer. 2. Simmer 5 minutes, remove and cool- good for 2 months Cinnamon Syrup1. In a non-reactive pan toast a cinnamon stick ‘till aromatic. 2. Add 11 oz. water and 6 oz. sugar and simmer for 5 minutes. 3. Cool till service- good for 2 months.
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DESSERTS
Pumpkin Bread Gretchen Spreitzer: Professor and Associate Dean for Engaged Learning and Professional Development
SUPER SIMPLE, NO BRAINER! Recipe type: Vegetarian, Kid friendly INGREDIENTS: 2 cups of lour 3/4 cup brown sugar 1 tbps baking powder 1 tsp ground cinnamon 1/4 tsp salt 1/4 baking soda 1/4 tsp ground nutmeg 1/4 tsp ground ginger 8oz of canned pumpkin (not pumpkin pie mix) 1/4 cup milk 2 eggs 1/3 cup vegetable oil 1/2 cup chocolate chips
DIRECTIONS: 1. Preheat oven to 350 degrees. 2. Mix dry ingredients. 3. Add rest of the ingredients and mix for 2 minutes until well blended. 4. Pour batter into greased 9 x 5-inch loaf pan. 5. Bake for 60 minutes.
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Forever Go Blue Brownies & Bites Lynn Wooten: PhD 1995
MODERATELY INVOLVED Recipe type: Vegetarian, Kid friendly INGREDIENTS:
DIRECTIONS:
1 cup (2 sticks) butter 2 1/2 cups packed light-brown sugar 6 oz unsweetened chocolate 4 large tsp vanilla 2 cups lour 1/2 tsp salt Confectioners sugar, colored sugar, cocoa crushed tofee bits, for decoration
1. Preheat oven to 350 degrees. Butter the bottom of a 9x13-inch baking pan; cut a piece of waxed paper to it the bottom, and press it onto the buttered surface. In a large microwave-safe bowl, combine butter, brown sugar, and chocolate. Microwave on high for 1 minute; stir. If the chocolate is not softened, continue to microwave at 10 second intervals, removing before it’s completely melted.
Variations: If you don’t have a heart-shaped cutter, you can cut the brownies into squares or other shapes. If you like, add a cup chopped nuts into the batter, or decorate the top of each brownie with a whole pecan or walnut.
2. Beat eggs and vanilla into the melted chocolate with wooden spoon. Beat in lour and salt. Pour batter into prepared pan, and smooth the top. Bake until a toothpick inserted in the center comes out almost clean, 35 to 40 minutes, let cool. 3. Run a knife around the edge of the pan. Turn the brownie cake out onto a baking sheet, and lip over onto a work surface. Cut out the brownies with a 2 1/2 inch heart-shaped cookie cutter. Dust the cocoa if you like. Form the scraps into 1-inch balls, and roll them in the coating of your choice. Once coated with cocoa or sugar they resemble trules. You’ll get about 44 bites. Makes 12 hearts. Prep time: 20 minutes. Total time: 1 hour.
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Viennese Cheese Cake Shirli Kopelman: Clinical Professor of Management and Organizations
COMPLEX Recipe type: Vegetarian, Kid friendly INGREDIENTS:
DIRECTIONS:
Crust dough100 grams unsalted butter 1 egg yolk (save white for meringue) 1/2 cup sugar 2 cups sifted lour 2 tsp baking powder A bit of vanilla
CrustIn a bowl, mix all of the crust ingredients and latten in a round baking pan (i.e., like pie crust, crunching with knuckles with about a one inch rim) and bake for 10 minutes in a preheated oven at 350 degrees. While baking, make the illing.
Cheese Filling500 grams white baking cheese (e.g. farmers cheese mixed with cream cheese) 1 egg yolk (save white for meringue) 1/2 cup sugar 1 tbsp unsalted butter Raisins Rind of one lemon
Cheese FillingIn a bowl, mix all of the ingredients for the illing and pour over crust. Bake for 20 more minutes. Meringue TopBeat reserved egg whites until they hold soft peaks, gradually add sugar until whites are stif and glossy and hold thier peaks. Spread meringue on top of cheese. Return to oven for about 5 minutes or until layer is golden.
Meringue Top2 remaining egg whites 1 tbsp. sugar
76
Apple Upsidedown Cake Jessica DeVol: Development & Alumni Engagement Assistant
MODERATELY INVOLVED Recipe type: Vegetarian, Kid friendly INGREDIENTS:
DIRECTIONS:
1/4 cup melted butter 1/2 cup brown sugar, packed 1/2 tsp ground cinnamon 2 medium apples, peel, cored and thinly diced
Preheat the oven to 350 degrees. Spray a 9-inch cake pan well with non-stick cooking spray and set aside. To make the topping1. Combine the melted butter, brown sugar, and ground cinnamon in a mixing bowl and stir until fully combined. Pour the mixture into the prepared pan and evenly spread it over the bottom. 2. Arrange the apple slices evenly over the butter mixture and set aside.
Cake1 1/2 cups all-purpose lour 1 tsp baking powder 1/4 tsp salt 1/2 tsp ground cinnamon 1/2 cup unsalted butter, softened to room temperature 2/3 cup sugar 2 large eggs room temperature 1 tsp vanilla 1/2 cup milk or buttermilk room temperature Note: Cake may be stored in an airtight container at room temp. for up to 3 days. Apples: Honeycrisp, Fuji, or Granny Smith apples are great options for this cake. I have never made with pears, but imagine they would be nice as well. (Photo shown in Dessert section cover)
To make the cake1. In a large mixing bowl, whisk together the lour, baking powder, salt and cinnamon. Set aside. 2. In a separate mixing bowl, beat the butter and sugar with an electric mixer for 3 to 4 minutes until light and lufy. Add the eggs one at a time, mixing well after each one, then mix in vanilla. Stop and scrape down the sides of the bowl and mix again. 3. Add the dry ingredients on low speed in three additions alternating with the milk, beginning and ending with the dry ingredients. Mix in each addition until just combined, making sure not to overmix the batter. 4. Pour the batter into the cake pan on top of the sliced apples. 5. Bake for 35-40 minutes or until a wooden toothpick inserted into the center comes out clean. 6. Remove from the oven and allow to cool for about 10 minutes in the pan, then lip the cake out of the pan and onto a cooling rack to cool completely.
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Ross Tailgate Pumpkin Balls Shengxian Liu: Development & Alumni Engagement Assistant
MODERATELY INVOLVED Recipe type: Vegan, Kid friendly, Gluten-Free, Nut-Free (contains sesame) INGREDIENTS: Yellow pumpkins 250g sugar 60g sweet white rice lour 235g white sesame seeds Vegetable oil
DIRECTIONS: 1. Peel the pumpkins, cut into pieces and steam them for about 30 minutes. 2. When the pumpkin pieces are soft and hot, add sugar, and blend them until super smooth. 3. Add the sweet white rice lour, then roll it to a pumpkin dough. 4. Roll 1/2 of the dough into long stick-style dough, then cut that into small doughs (each of them is about 15g). 5. Add a little water on your hands, and roll the small doughs into small balls, so the small balls are a little moist.
CONTRIBUTOR COMMENTARY It is a famous pumpkin dessert in China, in particular the east-southern part of the country. Many people have them as breakfast. Pumpkins and sesames are very healthy ingredients, so it could be a good snack for kids too.
6. Put the white sesame seeds into a container (or a plastic bag), then put the small balls into the container. 7. Shake the container gently so the sesame seed can attach to the small balls. 8. Pour oil into a deep pan, and heat it until you can see the surface of the oil start to surge (about 150 degrees Celsius). 9. Fry the pumpkin balls; when the balls loat on the surface, use a spoon to press them down; when you see the balls turn to a brown and orange color, they are ready. 10. Don’t stack the fried pumpkin balls when they are still hot, or the round shape will be destroyed. 78
Ross Tailgate Pumpkin Balls (Continued)
79
Creamed Caramel Dip Diane Griith: Program Coordinator, PT MBA Program
SUPER SIMPLE, NO BRAINER! Recipe type: Vegetarian, Kid friendly INGREDIENTS: 8 oz. cream cheese, softened 1 t. vanilla
DIRECTIONS: 1. Mix cream cheese, vanilla, peanut butter and brown sugar together until smooth.
1/4 c. peanut butter 1/2 c. brown sugar 1/4 c. chopped peanuts (optional) Apple slices
2. Spread on a platter. Top with peanuts if desired. Serve with sliced or wedged apples. Dip apples in lemon-lime soda to prevent browning.
CONTRIBUTOR COMMENTARY Super easy and everyone loves it. Don’t forget to dip the apples, it really works.
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“Go Blue”berry Cheesecake Dip Katie Wiggins-Gawlik: Global Education Advisor
SUPER SIMPLE, NO BRAINER! Recipe type: Vegetarian, Nut-Free, Kid friendly INGREDIENTS:
DIRECTIONS:
8 ounce cream cheese (softened) 10 ounce Cool Whip, thawed 1 cup plain Greek yogurt 1/2 cup sweetened condensed milk 1 Tbs. lemon zest 21 ounce can blueberry pie illing
1. Beat together cream cheese and Cool Whip until well-combined. 2. Mix in Greek yogurt and sweetened condensed milk until combined. 3. Stir in lemon zest. 4. Spread into a 9x13 dish. 5. Top with blueberry pie illing. 6. Chill until ready to serve. 7. Serve with graham crackers, vanilla wafers, pretzels, or other desired dippers.
CONTRIBUTOR COMMENTARY My friend from college introduced me to a cherry version of this dip one summer, and it was the hit of the party. A bit of lemon zest and swapping blueberries for cherries and you’ve got a maize-and-blue themed dessert that’s really easy and feeds a crowd.
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Caramel “Apple” Grapes Miranda Gregory: Events Manager
SUPER SIMPLE, NO BRAINER! Recipe type: Vegetarian, Kid friendly INGREDIENTS:
DIRECTIONS:
1/2 lb. green grapes 1 container caramel dip 1/2 cup chopped/crushed peanuts
1. Wash and dry grapes. 2. Insert a toothpick at top of each grape. 3. Dip each grape into the caramel dip, so the bottom half is covered in caramel, then dip into the peanuts.
CONTRIBUTOR COMMENTARY These are a fun and easy inger food, and they taste just like little caramel apples!
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Amaizin’ Rice Krispies Michelle Roney: Associate Director of Alumni Engagement
SUPER SIMPLE, NO BRAINER! Recipe type: Vegetarian, Gluten-Free, Kid friendly INGREDIENTS:
DIRECTIONS:
5 tablespoons butter 8 cups, plus 2 cups mini marshmallows (2 bags) 6 cups Rice Krispies Cereal 1/2 teaspoon kosher salt (optional)
1. Line a 9Ă—9 pan with foil and spray lightly with cooking spray, set aside. 2. In a large pot over low heat melt butter. Once butter is melted add in 8 cups mini marshmallows, stirring constantly. 3. Once the marshmallows are just melted, add 2 drops of yellow food coloring to mix and then remove from heat. 4. Stir in your cereal and salt until just coated in marshmallow mixture. Now stir in the remaining 2 cups of mini marshmallows. 5. Pour mixture into prepared pan and press in evenly. Optional: Allow to cool completely before using Block M cookie cutter or cut into squares.
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4-Layer Dessert Dianne Haft: Faculty Support Coordinator
MODERATELY INVOLVED Recipe type: Vegetarian, Kid friendly INGREDIENTS:
DIRECTIONS:
1 cup lour 1/2 cup melted margarine 1 cup inely chopped nuts, divided 8 oz. package cream cheese 1 cup powdered sugar 1 container Cool Whip, divided 2 small packages instant chocolate pudding 3 cups milk 1 tsp vanilla
1. Mix together lour, margarine and 1/2 cup nuts. Pat in 9x13-inch pan. Bake 15 minutes at 350 degrees. Cool. 2. Mix together cream cheese, powdered sugar and 2 cups of Cool Whip and spread on crust. Chill 2 hours. 3. Mix pudding with mixer according to package directions, pour over illing, chill. Cover with remianing Cool Whip and sprinkle with remaining chopped nuts. Chill several hours or overnight before serving.
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Grandmother’s aMaizen Raisen Cookies Mary Ceccanese: Coordinator, Oice of Tax Policy Research
SUPER SIMPLE, NO BRAINER! Recipe type: Vegetarian, Kid friendly INGREDIENTS:
DIRECTIONS:
1 cup water 2 cups raisins 2 sticks butter 1 3/4 cups white sugar, divided 3 eggs 1 tsp vanilla 4 cups of lour 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 tsp cinnamon
1. Preheat oven to 375 degrees. Add water to raisins and boil for ive minutes and then let cool. 2. Cream butter by hand; add 1 cup of sugar and stir by hand; add remaining sugar and do the same. 3. Add eggs one at a time and beat well by hand. Fold in vanilla and cooled raisin liquid including water. 4. Add one cup lour and baking powder, baking soda and cinnamon. Stir by hand until completely absorbed by mixture. 5. Add the remaining lour, one cup at a time and stir until absorbed. Drop by spoonfuls onto greased cookie sheet and bake for 9-12 minutes.
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Baked Apple Pie Rolls Corey Seeman: Director, Kresge Library Services From Eatingwell.com
MODERATELY INVOLVED Recipe type: Vegetarian, Kid friendly INGREDIENTS:
DIRECTIONS:
Makes 8 pie rolls 2 tbsp Butter 4 Apples, peeled & diced (I used granny smith and honeycrisp apples) 2 tbsp & 4 tsp Sugar, divided 1 3/4 tsp Cinnamon, divided 1/4 tsp Ground nutmeg 1/4 tsp Kosher or sea salt 1 tbsp All-purpose lour 2 tsp Lemon juice 8 egg roll wrappers Olive oil spray
1. Preheat oven to 425 degrees. 2. Heat butter in a large skillet over mediumhigh heat until melted. 3. Add diced apples, 2 tbsp & 3 tsp sugar, 1 1/2 tsp cinnamon, nutmeg and Kosher salt. Mix thoroughly and cook, stirring occasionally, until the apples are softened, 8-9 minutes. 4. Add lour and cook 1 minute longer. Remove from heat and stir in lemon juice. 5. Place a piece of parchment paper on a baking sheet - and lightly spray with olive oil. 6. Place an egg roll wrapper on a clean work surface with one corner facing you. Brush the edges of the egg roll wrapper with water. Place around 1/3 cup of the apple illing in the center of the wrapper. Take the corner facing you and fold it over the illing. Then fold both sides of the wrapper over the illing, then roll up as tightly as possible. Place on the prepared baking sheet. Repeat with the remaining wrappers and illing. 7. Lightly spray the top of the pie rolls. Combine remaining 1 tsp of sugar and 1/4 tsp of cinnamon and sprinkle on top of the pie rolls. 8. Bake for 15 minutes. Turn over and bake for 10 more minutes. 86
Chocolate Chip Pumpkin Bread Scott (and Kathy) DeRue: Edward J. Frey Dean of Business Adapted from Onceuponachef.com
SUPER SIMPLE, NO BRAINER! Recipe type: Vegetarian, Kid friendly INGREDIENTS:
DIRECTIONS:
2 cups all-purpose lour, spooned into measuring cup and leveled-of 1/2 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg
1. Preheat the oven to 350 degrees and set an oven rack in the middle position. Generously grease loaf pan with butter and dust with lour (alternatively, use a baking spray with lour in it, such as Pam with Flour or Baker’s Joy).
1/4 cup unsalted butter, softened 1/2 cup sugar 2 large eggs 1 15-oz can 100% pure pumpkin 1 cup semi sweet chocolate chips
3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and lufy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that’s okay.
2. In a medium bowl, combine the lour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
4. Add the lour mixture and mix on low speed until combined. 5. Turn the batter into the prepared loaf pan and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaf cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
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aMaizin’ Game-Time Pudding Cathy Shakespeare: Professor and Associate Dean for Teaching and Learning
COMPLEX Recipe type: Vegetarian, Kid friendly INGREDIENTS: 1 pound raisins 1 pound golden raisins 1 pound currants 1/2 lb mixed peel 2 tsp mixed spice (found in Ireland but allspice might be a good alternative) 3/4 lb. butter (only Irish of course) 1 lb. brown sugar 2 oz. ground almonds 6 eggs 2 oz. chopped almonds 2 lb. loaf of white bread, crusts removed and made into bread crumbs 1/2 tsp ground nutmeg 1 tsp ground cinnamon Grated rind of orange and lemon Glass of dark rum (about a wine glass) String
DIRECTIONS: Mix all the ingredients exept eggs, butter and rum. Beat the eggs lightly and mix into the fruit and spice mixture. Melt the butter and slowly add to mixture. Add the rum. (A glass of something for the chef is probably an acceptible tradition also). Grease 3 pudding bowls and ill the mixture until about 1 1/2 inches from the top. Place a greased circle of parchement paper on top of the mixture. Cover the top of the bowl with parchement paper and then aluminum foil. Tie string around the lip of the bowl and make a handle with the string (otherwise there is nothing to lift the bowl out of the boiling water). Boil on top of a plate for six hours continously. Make sure you keep the water at a boil and two-thirds of the way up the bowl. When dne, remove the aluminum and parchment and let cool. At this point, you can add more rum to the pudding. Cover again with the parchment and foil as before. You can store this for many months. To reheat, replace the paper (you can add some more rum) and boil for a further two more hours. Turn out onto the serving dish. Warm a little whiskey and pour over the top of the pudding and with great care, light. 88
Apple Crisp Dianne Haft: Faculty Support Coordinator
MODERATELY INVOLVED Recipe type: Vegetarian, Kid friendly INGREDIENTS:
DIRECTIONS:
10-12 sliced apples 1 1/2 cups sugar, divided 1 cup lour 1 tsp baking powder 1 unbeaten egg 1/3 cup shortening 1/2 tsp cinnamon
1. Place apples in greased 8x12-inch pan. 2. Add 1/2 cup sugar over apples. Mix lour, 1 cup sugar, baking powder, and unbeaten egg together with fork until crumbly and sprinkle over apples. 3. Pour melted and cooled shortening over mixture. Sprinkle with cinnamon. 4. Bake 30-40 minutes at 350 degrees.
CONTRIBUTOR COMMENTARY (for AMaizin’ Game-Time Pudding on previous page) This is a recipe from my grandmother. It was an annual tradition in our house to make this dessert. It is worth the efort. My favorite part was when my father would light the pudding using warmed brandy and a match. The blue lames would dance on top of the christmas pudding.
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