2013 Holiday Recipe Book

Holiday Recipes

FROM YOUR FRIENDS AT THE EAST CAROLINA ALUMNI ASSOCIATION

Seven Layer Dip (1) 16 oz. can refried beans (1) 8 oz. container sour cream (1) 2.25 oz. can black olives, sliced 1 package taco seasoning 1 cup guacamole 1 cup corn or black bean salsa 2 cups shredded mexican cheese 1/2 cup green chilis, chopped In a small bowl mix the refried beans and taco seasonings. Spread the mixture in a platter. Layer the sour cream followed by the guacamole and salsa. Sprinkle the olives and chilis then top it off with cheddar cheese. Serve with tortilla chips.

Paul J. Clifford President and CEO

Chocolate Brownies 1 cup butter or margarine 6 oz. Baker’s unsweetened chocolate 3 cups sugar 6 eggs 3 tsp. vanilla 2 cups flour 1 1/2 tsp. baking powder 3/4 tsp. salt Preheat oven to 350˚. Slowly melt chocolate and butter. Sift flour, baking powder, and salt together and set aside. In a large bowl, beat eggs well. Add sugar to the eggs and beat well again. Next, slowly beat in chocolate/butter mixture. Mix in sifted flour, salt, and baking powder and stir to fully combined. Finally, add vanilla and mix thoroughly. Pour into pan or tins.

For 13” rectangular pan: Grease pan and cook for 25 minutes, then test the middle. Remove pan from oven when middle is still under cooked and set on a rack to cool. This way, the brownies will not be hard on the sides. Middle brownies will be gooey!

For mini-muffin tins: Grease pan and cook for about 10 minutes.

Shawn Moore ’91, ’98 Director of Alumni Programs

Monster Cookies 3 eggs 1 cup sugar 1 cup brown sugar 1 stick of butter 1 tsp. corn syrup 1 tsp. vanilla 1 1/2 cup peanut butter 2 tsp. baking soda 4 1/2 cup oatmeal 1/2 cup chocolate chips 1/2 cup M&Ms Combine all ingredients.

Roll into balls and bake at 350˚ for 12 minutes on a lightly greased cookie sheet.

Doug Smith ’00, ’07 Vice President for Membership & Marketing

Chris Williams ’01 Assistant Director for Alumni Membership

Turkey Meatballs 1 egg 1/4 cup milk 1/2 cup plain bread crumbs 1 teaspoon salt 1/2 tsp. poultry seasoning 1/4 tsp. ground black pepper

1 lb. ground turkey 1 tbsp. olive oil 1/2 cup chicken broth 1 cup orange marmalade 1 tbsp. white wine vinegar pinch ground red pepper

Beat egg and milk in large bowl. Stir in bread crumbs, salt, poultry seasoning, and pepper. Add ground turkey; mix well.

Cover. Refrigerate 1 hour. Shape into 1-inch meatballs.

Heat oil in large skillet on medium heat. Place meatballs in single layer in skillet. Cook until well browned on all sides.

Remove meatballs from skillet. Set aside.

Mix orange marmalade, broth, vinegar, and red pepper in skillet on medium heat. Bring to boil, stirring to release browned bits in bottom of skillet. Return meatballs to skillet.

Reduce heat to medium-low; cook 10 minutes or until meatballs are cooked through and sauce has reduced to glaze consistency.

Rum Balls 1 1/2 cup confectioners’ sugar 2 tbsp. cocoa powder 1/2 tsp. ground allspice 1/2 cup dark rum 2 tbsp. light corn syrup 2 1/2 cups finely crushed vanilla wafers 1 cup finely chopped, toasted walnuts In a large bowl, sift together 1 cup of the confectioners’ sugar, the cocoa powder, and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and walnuts and mix well. Place in the refrigerator to firm up slightly (about 30 minutes).

The mixture may appear crumbly and dry; this is OK. Place the remaining 1/2 cup confectioners’ sugar in a shallow bowl or dish. Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners’ sugar, coating evenly.

Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in airtight container in the refrigerator for us to two weeks, placing wax paper between the layers to prevent sticking.

Monique Best Accounting Technician

Raspberry Black Bean Salsa Dip (1) 15 oz. can black beans, drained 1 red onion, chopped (1) 8 oz. package cream cheese room temperature (1) 20 oz. jar Robert Rothschild Raspberry Salsa* 8 oz. monetary jack cheese, shredded Layer cream cheese, drained beans, onions, cheese, and salsa in an 8x8 glass dish or round pie dish. Bake at 350Ëš for 30-45 minutes until salsa is bubbly. Put a cookie sheet under the dish to catch any drips. Serve with Tostitos Scoops. Put out a small spreader or spoon to use once the cream cheese begins to cool and thicken. *This goes for about $9 a jar and worth every penny. I have substituted other fruit salsas, but the consistency of the salsa, taste and just the right amount of heat is by far the best with this brand.

Get ready to share this recipe again and again.

Everybody asks for it!

Christy Angle ’95 Assistant Director for Alumni Programs

Ham Delights 2 sticks margarine, softened 3 tsp. poppy seeds 1 tbsp. Worcestershire sauce 3 tbsp. Grey Poupon mustard 2 pkgs. party rolls 1/2 lb. swiss cheese 1/2 lb. sliced ham Mix first 4 ingredients together.

Slice rolls lengthwise (like a layer cake). Spread one or both sides with mixture. Layer ham and cheese, place bread top on, and wrap in tin foil. Bake 10-15 minutes at 400Ëš. (May be made ahead of time and frozen.)

Candi High ’97 Accountant

Chelsea Ward ’13 Alumni Center Coordintor

Cappuccino Brownies BROWNIE LAYER 8 oz. fine-quality bittersweet chocolate, chopped 1 1/2 sticks unsalted butter, cut into pieces 2 tbsp. instant espresso powder dissolved in 1 tbsp. boiling water 1 1/2 cup sugar 2 tsp. vanilla 4 eggs 1 cup all-purpose flour 1/2 tsp. salt 1 cup walnuts, chopped CREAM CHEESE FROSTING 8 oz. cream cheese, softened 3/4 stick (6 tbsp.) unsalted butter, softened 1 1/2 cup confectioners’ sugar 1 tsp. vanilla 1 tsp. cinnamon GLAZE 6 oz. fine-quality bittersweet chocolate 2 tbsp. unsalted butter 1/2 cup heavy cream 1 1/2 tbsp. instant espresso powder dissolved in 1 tbsp. boiling water

MAKE THE BROWNIE LAYER In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter and the espresso mixture, stirring until the mixture is smooth. Remove the bowl from the heat, let the mixture cool to lukewarm, and stir in the sugar and the vanilla. Stir in the eggs, 1 at a time, stirring well after each addition. Stir in the flour and the salt, stirring until the mixture is just combined, and stir in the walnuts.

Pour the mixture into a buttered and floured 13x9 baking pan, smooth the top, and bake the brownie layer in the middle of a 350˚ oven for 22-25 minutes, or until a tester comes out with crumbs adhering to it. Let the brownie layer cool completely in the pan on a rack.

MAKE THE CREAM CHEESE FROSTING In a bowl with an electric mixer cream together the cream cheese and the butter until the mixture is light and fluffy, add the confectioners’ sugar (sifted), vanilla, and cinnamon, and beat the frosting until it is combined well. Spread the frosting evenly over the brownie layer and chill the brownies for 1 hour, or until the frosting is firm.

MAKE THE GLAZE In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, cream, and espresso mixture, stirring until the glaze is smooth. Remove the bowl from the heat and let the glaze cool to room temperature. Spread the glaze carefully over the frosted brownies and chill the brownies, covered, for at least 3 hours or overnight.

Cut the brownies while they are cold with a sharp knife and serve them cold or at room temperature. The brownies keep, covered and chilled, for 3 days.

Oatmeal Raisin Cookies 1 cup packed brown sugar 2/3 cup margarine or batter, softened 1/2 tsp. vanilla 2 eggs 2 cups Bisquick Baking Mix 1 1/2 cup quick cooking oats 1 1/4 cup raisins Heat oven to 350˚. Mix brown sugar, margarine, vanilla, and eggs. Stir in remaining ingredients. Drop dough by rounded teaspoonful’s about 2-inches apart onto ungreased cookie sheet. Bake until light brown, about 10 minutes.

Michael S. Kowalczyk ’09, ’10 Assistant Director for Alumni Programs

Mike’s Favorite Cheese Ball (1) 8 oz. package of regular cream cheese (1) 8 oz. package of finely shredded cheddar cheese (mild or sharp) parsley (dried or fresh) crackers After setting both kinds of cheese out to soften at room temperature, mix them together in a large bowl using a wooden spoon or clean hands. Form the cheese into a ball and place on wax paper.

Spread the parsley out on the wax paper and begin to coat the cheese ball. You can do this by “rolling” the cheese ball through the parsley, or using your hands to “pat” the parsley onto the cheese.

Place coated cheese ball on a serving plate and refrigerate until time to serve.

Then serve with crackers like Wheat Thins.

Variation: you can also cover the cheese ball in chopped nuts.

Jackie Drake Assistant Director for Alumni Communications