Wilmington WEN 2020 Holiday Treats Cookbook
On behalf of PPD’s Wilmington Women's Empowerment Network, we want to wish you a very Happy Holiday Season. We know 2020 has been a very challenging year and we know the holidays may look a lot different for many of us this year. We hope these recipes bring joy to your holidays!
Best EVER Banana Bread Submitted by: Jennifer Paetzold-Garcia, Country Approval Associate Ingredients: • • • • • • • • •
1 3/4 cups all-purpose flour 1 cup sugar 1 tsp baking soda 1 tsp salt 2 eggs 2 large very ripe bananas ½ cup vegetable oil 1/3 cup milk 1 ½ tsp vanilla
Preheat oven to 325 degrees Whisk together flour, sugar, baking soda and salt in one bowl and set aside. In another mixing bowl combine eggs, banana, oil, milk, and vanilla. Add dry ingredients to wet and mix until just combined. Pour into 9x5x3 greased loaf pan or a loaf pan lined with parchment paper. Topping; ½ stick butter ¼ cup brown sugar ½ cup all-purpose flour Work all ingredients together with fingers or fork until crumbly. Distribute evenly over top of batter in loaf pan. Bake for 1 hour and 20 minutes or until tests done. Let rest in loaf pan at least 15 minutes before turning loaf onto a plate.
Sausage Stars Submitted by: Jennifer Steinke, AD Global Travel
Ingredients: • • • • • •
1 lb Jimmy Dean Hot Sausage ½ cup ranch dressing 1 cup sharp cheddar cheese shredded 1/3 cup red bell pepper minced ¼ cup chopped olives 36 wonton wrappers
Preheat oven to 350 degrees Cook sausage, drain and let cool. Mix ranch dressing, cheese, pepper, olives, then stir in sausage. Press wonton wrappers into sprayed mini muffin pan. Bake 5-10 minutes until tips of wonton’s are browned lightly. Spoon sausage mixture into wontons. Bake 7-10 minutes.
Sweet Potato Dumplings Submitted by: Cara Harrison, Commercial Analyst II Ingredients: • • • • • • • •
1 pack of sweet potato patties (8) cut in half 2 packs of crescent rolls 1 ½ cups of water 1 ½ sticks of margarine 1 ½ cups sugar 1 tablespoon of cornstarch 1 tablespoon of vanilla flavor Cinnamon sugar
Preheat oven to 350 degrees Wrap each potato half in each crescent roll Place in 9x13 inch pan In a small pot melt margarine, add sugar, water and cornstarch (note: mix water and cornstarch first) Cook until sugar dissolves, add vanilla, mix And then pour over dumplings Bake 30-35 minutes or until brown Remove from pan and sprinkle with cinnamon sugar
Apple Crisp Submitted by: Annaliese Rikard, Finance AD
Ingredients: • • • • • • • •
6-8 apples (granny or Jonagold work well) 3 tbsp hot water 1 tbsp lemon juice Lots of cinnamon Dash of nutmeg 1 cup brown sugar (packed) ½ cup butter softened ¾ cup flour
Preheat oven to 350 degrees Peel and core applies and slides into little pieces. Put in baking dish (I use 9x9). Pour hot water and lemon juice over apples. Sprinkle cinnamon and nutmeg over apples. Mix flour, brown sugar, and butter. Spread over the apples. Bake for 40-50 minutes. Enjoy with Vanilla Ice Cream
Snickerdoodle Cookies Submitted by: Jennifer Steinke, AD Global Travel
Ingredients: • • • • • • • • • •
½ cup butter softened ½ cup shortening 1 ½ cup sugar 2 eggs 2 tsp vanilla 2 ¾ c flour 2 tsp cream of tartar 1 tsp baking soda ¼ tsp salt 2 tsp cinnamon
Preheat oven to 350 degrees Cream butter, shortening, sugar, eggs and vanilla Add flour, cream of tartar, baking soda and salt. Mix well. Mix together 2 tsp sugar and cinnamon. Shape tsp of batter into a ball, roll in cinnamon sugar mix. Place 2” apart on baking sheet. Bake 8-10 minutes or until set but not hard. Remove to rack immediately to cool.
Chocolate Oatmeal No-Bake Cookies Submitted by: Dana Hamner, Sr. Accountant
Ingredients: • • • • • • •
2 cups sugar ½ cup cocoa 1 stick of butter ½ cup milk 1 tsp. vanilla 3 cups quick-cooking oatmeal ½ cup peanut butter (optional)
Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for one full minute. Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal. Drop by the spoonful onto wax paper. Let cool for at least 30 minutes.
Carmel-Pecan Pie Submitted by: Dana Hamner, Sr. Accountant
Ingredients: • • • • • • • • •
½ (15 ounce) package frozen piecrust 28 caramels ¼ cup butter ¼ cup water ¾ cup sugar 2 large eggs ½ teaspoon vanilla extract ¼ teaspoon salt 1 cup coarsely chopped pecans, toasted
Preheat oven to 400. Leave piecrust out to thaw while preparing pie filling. Combine caramels, butter and ¼ cup water in a large saucepan over medium heat.
Cook stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat. Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into piecrust. Bake pie at 400 for 10 minutes. Reduce heat to 350 and bake 20 more minutes. Remove pie to a wire rack and cool.
Fudge Krinkle Sandwich Cookies Submitted by: Kristen Workley, Associate Accounting Manager
Ingredients: • • • •
1 box Duncan Hines Devil Food Cake Mix 2 eggs (beaten) ½ cup Crisco 1 container icing (your choice of flavor)
Mix cake mix, 2 eggs (beaten), and Crisco in bowl (with hands – works best). Roll into balls and place on cookie sheet (this mixture is sticky, so it is best to use a cookie or ice cream scoop if you have one). Bake for no longer than 10 mins (typically check 6 mins in) at 325 – 350 degrees F. Let cool. Ice cookies and make into sandwiches. You can roll the outside in sprinkles, if desired. Enjoy!
Chocolate Covered Peanut Cookies Submitted by: Brenda Garrison, Sr. Director Therapeutic Area Lead
Ingredients: • 24 Ritz Crackers • Crunchy or smooth peanut butter • 18-24 squares of semi-sweet chocolate
Add peanut butter to crackers Dip in melted chocolate
Refrigerate for 4 hours and serve
Whirligig Cookies Submitted by: Katie Hausmann, Principal Business Analytics Specialist Ingredients: • • • • • • • • • •
1 stick butter, room temp ½ cup brown sugar ½ cup white sugar ½ cup peanut butter 1 egg, stirred 1 ½ cup flour (all-purpose) ½ tsp baking soda ½ tsp salt 6 oz of choc chips Wax paper
Preheat oven to 375. Cream together the butters and sugars. Add egg. In a separate bowl, mix the flour, baking soda, and salt. Add the flour mixture to the butter mixture and stir. Plop the dough on a sheet of wax paper and put another sheet on top. Roll out the dough into a long oval, about ¼” thick. Remove the top wax sheet. Melt the choc chips and spread over the dough. Roll the dough up, starting along the long edge, like a jelly roll. It will look like a long, fat cigar. Refrigerate for about 20 minutes so it’s easier to cut. Cut into slices about ¼” thick. Place on ungreased cookie sheet. Bake for 8-10 minutes.
Peanut Butter Cookies Submitted by: Allison Heck, ED Office of CEO
Ingredients: • • • • • • • • •
½ cup butter ½ cup peanut butter ½ cup granulated sugar ½ cup brown sugar 1 egg ½ teaspoon vanilla 1 ¼ cups sifted all purpose flour ¾ teaspoon baking soda ¼ teaspoon salt
Preheat oven to 375. Thoroughly cream butter, peanut butter, sugars, egg and vanilla. Mix together dry ingredients. Blend dry ingredients into creamed mixture.
Shape in 1-in balls; roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Dip fork in sugar and press fork sideways and lengthways on each cookie to flatten. Bake for 10-12 minutes. If desired, place Hershey kiss or Reeses peanut butter cup atop cookie ~1 minute after removing from oven. Makes 4 dozen.
Meatball Bites Submitted by: Allison Heck, ED Office of CEO
Ingredients: • • • •
1 8 oz can of crescent rolls 1 cup shredded mozzarella cheese ½ cup of marinara sauce 12 regular sized meatballs (use regular muffin pan) or 24 mini meatballs (use mini muffin pan) I use frozen meatballs
Preheat oven to 375. Spray muffin pan with non-stick spray.
Unroll crescent dough. Separate into 2 large sections along the perforated edge. Cut each of the 2 large sections into thirds, then divide those sections down the middle, so that you have 12 squares total. If using mini muffin pan, spread out dough and cut into ~24 squares total. Press each square into one of the muffin cups. Dough should cover bottom of cup and a little up the sides.
For large muffin pan - spoon about 2 teaspoons of marinara sauce into the bottom of each cup. Follow with a small spoonful of mozzarella cheese. Place 1 meatball (they can be frozen still, no need to pre-thaw!) into the center of each cup. Spoon another 2 teaspoons of marinara sauce on top of the meatball, then finish with another sprinkling of mozzarella cheese. For small muffin pan – spoon about 1 teaspoon of marinara sauce into the bottom of each cup. Follow with a few sprinkles of mozzarella cheese. Place 1 meatball in the center of each cup. Spoon 1 teaspoon of marinara on top of the meatball and follow with a bit more cheese. Bake for 15-17 minutes, until crescent dough is golden brown and cheese is bubbling. Remove from oven. Let cool a few minutes, then remove each meatball bite from the muffin pan.
Amazing Chocolate Chip Cookies Submitted by: Paige Brown, Manager Internal Audit
Ingredients: • • • • • • • • • •
1 cup salted butter* softened 1 cup white (granulated) sugar 1 cup light brown sugar packed 2 tsp pure vanilla extract 2 large eggs 3 cups all-purpose flour 1 tsp baking soda ½ tsp baking powder 1 tsp sea salt*** 2 cups chocolate chips (or chunks, or chopped chocolate)
Preheat oven to 375 degrees. Line a baking pan with parchment paper and set aside. In a separate bowl mix flour, baking soda, salt, baking powder. Set aside. Cream together butter and sugars until combined. Beat in eggs and vanilla until fluffy. Mix in the dry ingredients until combined. Add 12 oz package of chocolate chips and mix well.
Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies). Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown. Let them sit on the baking pan for 2 minutes before removing to cooling rack.
Cream Cheese Sausage Balls Submitted by: Lea Cosentino, Principle Recruiter
Ingredients: • • • •
1 lb hot sausage, uncooked 1 (8-oz) package cream cheese, softened 1¼ cups Bisquick 1 cup shredded cheddar cheese
Preheat oven to 400ºF. Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment)
Roll into 1-inch balls and place on a rimmed baking sheet. Bake for 18 – 22 minutes, or until brown. Notes: Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.
Baked Mac & Cheese Submitted by: Theresa McCutcheon, VP Finance
Ingredients: • • • • • • •
16 oz. Noodles (uncooked) 12 oz Colby Jack 12 oz Sharp Cheddar 2 cup Heavy Cream 3 cup Milk ½ stick melted butter Salt & Pepper
Preheat oven to 375. Mix all ingredients in foil pan or casserole dish Bake uncovered for 1 hour.
Cranberry Lemon Bars Submitted by: Sara Sharp, Sr Employer Branding Coordinator Ingredients: Cranberry Layer: • 1 (12-ounce) bag fresh or frozen cranberries • ¾ cup sugar • 2-3 large lemons Crust: • 1 ½ cups all-purpose flour • 1/3 cup granulated sugar • 1 teaspoon salt • 1 teaspoon vanilla extract • ¾ cup unsalted butter, melted and cooled Lemon Layer: • 1 cup granulated sugar • ¼ cup all-purpose flour • 1/8 teaspoon salt • 3 large eggs at room temperature • Confectioners’ sugar (optional for the top)
Cranberry Lemon Bars Preheat oven to 350. Start preparing the cranberry layer: Combine the cranberries, sugar and 3 tablespoons water in a medium saucepan, Zest 2 of the lemons directly into the saucepan; reserve the lemons for the lemon layer. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling, stirring occasionally, until the berries burst and the mixture is jammy, 7-9 minutes. Remove from the heat and reserve. Make the crust: Line the bottom and sides of a 9-by-13-inch baking pan with one large sheet of heavy aluminum foil, making sure there are no gaps or holes, then generously coat with cooking spray. Whisk the flour, sugar and salt in a mixing bowl. Whisk the vanilla into the butter, then pour over the flour mixture. Stir until the dough comes together in a mass. Press into an even layer in the prepared pan. Bake until golden brown around the edges and dry and golden on top, 17- 20 minutes. While the crust bakes, begin preparing the lemon layer: Squeeze the juice from the 2 reserved, zested lemons. You should have ½ cup. Squeeze the juice from another lemon, if needed. Whisk the sugar, flour and salt in a medium bowl. Add the eggs and whisk gently just until incorporated. Add the lemon juice and stir gently with the whisk just until smooth. Bubbles in this mixture means bubbles in the lemon layer of the squares, so whisk gently! Let the crust cool for 5 minutes, then spread the cranberry mixture evenly over the crust. Carefully and slowly pour the lemon mixture on top to create two distinct layers. Return the pan to the oven and bake until the filling is set, 18 to 22 minutes. Cool completely in the pan , then refrigerate until cold and firm (at least 2 hours). Using the foil, slide the bars out of the pan and onto a cutting board. Cut into squares. Wipe your knife between cuts for clean slices. If desired, sift confectioners’ sugar over the tops just before serving.
Pecan Tassies Submitted by: Kristen Workley, Associate Accounting Manager
Ingredients: Pie crust portion: • 2 stick oleo • 1 – 8oz package cream cheese (softened) • 2 cups flour • 2 tablespoons sugar Filling: • 2 eggs (beaten) • 1 cup brown sugar • 2 Tablespoons melted oleo or butter • 1 dash salt • 1 ½ cups chopped nuts (preferably pecans) • 1 tablespoon vanilla
Pecan Tassies Preheat the oven to 350 degrees. You will need mini muffin pans or tassie pans for these. First, make the crust portion. Blend the two sticks of oleo and the cream cheese until creamy. Then add the two cups flour and 2 tablespoons of sugar and mix together (similar to a pie dough). Chill for 1 hour. Once chilled, roll into small balls and press into muffin or tassie pans (you are going for a mini pie crust look). Next, make the filling. You will want to melt your oleo or butter in a medium saucepan, add in the brown sugar and vanilla. Once the mixture is combined, cool it slightly, and then add the eggs, nuts, and dash of salt. Once everything is combined add a small spoonful of the filling into each of the mini pie crusts. Bake for 20-30 minutes (check at 20 mins and if the edges are brown and the filling starts to crack that’s how you know they are done).
Meat Pie Submitted by: Crystal Dike, Sr. Clinical Team Manager
Ingredients: • • • • • • • • • • • • • • •
1 lb of ground beef or mince meat 375-385 grams unsalted butter 4 ½ cups of all purpose flour (for dough) 380 grams unsalted butter 2 medium or 1 large egg (for egg wash) 1 tsp. baking powder 3 ½ oz of water Beef or chicken bouillon cube ½ tsp of thyme seasoning 1 tsp curry powder ½ onion (chopped, about 1/3 cup) 1 cup potatoes diced 1 cup carrots diced 2 tsp of avocado or olive oil ¼ tsp of salt or less as preferred
Meat Pie Using any desired mixing bowl, mix the flour, baking powder and ½ teaspoon of salt
Add butter and mix until butter fully blends with flour in crumbs Add little water as needed to form the desired consistency for kneading Place dough on a clean flat surface and knead for 2 minutes Return the kneaded dough into the bowl and cover with a wrap for 30mins at room temperature. Whisk egg in a bowl and set aside Roll out the dough to desired thickness (should not be more than Ÿ inches). Depending on the size of pie desired, cut a circle using a firm edged bowl or cutter Fill the cut-out dough with the about 1 to 1½ tablespoons of filling (overfilling will cause a spillover) Using the whisked egg mentioned in step 6, brush the pie with a cooking brush dipped in the whisked egg (this will give a nice brown tone to the baked pie). Butter a baking tray or line tray with parchment paper lined tray Bake pie for 25 minutes, or till desired length for color of crust (light golden or brown) Wait to cool and enjoy meet pie with choice of beverage
World’s Best Chocolate Chip Cookies Submitted by: Elena Neill, Remote Site Monitor Ingredients: • • • • • • • • • •
2 cups + 2 tablespoons all-purpose flour 1 teaspoon baking soda 2 teaspoons cornstarch 1 teaspoon salt 1 ½ sticks of butter, melted and cooled 1 cup dark brown sugar, lightly packed ½ cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 ½ cups dark chocolate chips , plus more for topping
Preheat oven 350 degrees
World’s Best Chocolate Chip Cookies In a medium-sized bowl, whisk together the following dry ingredients: flour, baking soda, cornstarch, and salt. Set aside.
In a large bowl, beat together cooled melted butter and the sugars with a hand-mixer for about 1 minute. Then add in the eggs and vanilla extract. Beat until just combined. Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips until they are equally distributed. Cover and refrigerate the dough for 30 minutes to an hour. An hour will produce fluffier cookies than 30 minutes. Remove the dough from the refrigerator and preheat the oven to 350 degrees Fahrenheit. Make sure you have the racks in the middle of the oven. Line two baking sheets with parchment paper. Scoop Âź cup of cookie dough at a time and roll into balls. Then, tears, the balls in half by pulling gently on both sides. Smush the two halves together again, ensuring that the lumpy sides are facing up. Then round out the bottom of the ball and ensure the two pieces are joined again. Place on baking sheet, ensuring plenty of space between each cookie. You should be able to fit 68 cookies per tray. Bake for about 10-14 minutes until the cookies have spread out and the edges are golden. The center should look soft and undercooked. They will continue to cook once removed from oven. Every oven is different, so you may need to test baking time in your own oven. Cool the cookies on the baking sheets until they are firm enough to remove (15 minutes). As the cookies are cooling press additional chocolate chips into the tops for a more even and bakery style appearance. Repeat with remaining batches and enjoy!
Buttery Shortbread Cookies Submitted by: Jackie Hewett, Commercial Analyst
Ingredients: • • • •
2 Cups salted butter, cold and cut into pieces 1 Cup packed light brown sugar 4 ½ Cups all purpose flour, divided Optional: Sprinkles
Preheat oven to 325 degrees with rack on lower middle position. Line baking sheets with parchment paper or silicone mats; set aside. In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Add only 3 ½ cups of the flour and mix on medium-low speed until combined. On a large board sprinkle ½ cup flour to keep dough from sticking to the board. Use rubber spatula to transfer dough to the board. Knead dough by hand for 5 minutes, adding only as much of the remaining ½ cup flour as needed to make a soft dough while continuing to knead by hand. The dough should end up soft and pliable similar to playdough, not sticky. Work in desire amount of sprinkles if using. Divide dough into thirds, wrap tightly and chill for at least 30 minutes or until firm enough to roll and cut shapes. Rolle onethird of the dough out to about ½ inch thickness (lightly flour board if needed). Either cut into 3X1 rectangular strips, triangles or use cookie cutter for shapes. Place each cookie 2 inches apart on the baking sheet. Poke cookies with fork to design if not using sprinkles.
Buttery Shortbread Cookies Bake 15-20 minutes or until edges are golden brown. Repeat with the remaining dough, working in batches so the dough stays chilled and workable. Cool completely on wire rack before serving. Keep in sealed airtight at room temp.
Bourbon Pumpkin Cheesecake Submitted by: Candace Moran, Director Sales Enablement SERVINGS: 12 TO 14 FOR CRUST 3/4 cup graham cracker (from five 4 3/4- by 2 1/4-inch crackers) or gingersnap crumbs 1/2 cup (50 grams) pecans, finely chopped 1/4 cup (45 grams) packed light brown sugar 1/4 cup (50 grams) granulated sugar 4 tablespoons (55 grams) unsalted butter, melted and cooled Two pinches of salt FOR FILLING 1 15-ounce can solid-pack pumpkin (about 1 1/2 cups) 3 large eggs 1/2 cup (95 grams) packed light brown sugar 2 tablespoons (30 ml) heavy cream 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon liqueur or bourbon (optional) 1/2 cup (100 grams) granulated sugar 1 tablespoon cornstarch 1 1/2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon fine sea or table salt 3 (8-ounce) packages cream cheese, at room temperature FOR TOPPING 2 cups sour cream 2 tablespoons granulated sugar 1 tablespoon bourbon liqueur or bourbon (optional) Garnish: pecan halves
Make crust: Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan. Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour, although, honestly, I do it for much less these days, often only 15 to 20 minutes. Make filling and bake cheesecake: Put oven rack in middle position and heat oven to 350°F. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined. Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.) Make topping: Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 additional minutes. Cool cheesecake completely in pan on rack, about 3 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and bring back to room temperature before serving.
Do ahead: Baked cheesecake can be chilled, covered, up to 1 week. Do you have a food processor? If so, listen closely: this recipe is easier than you can imagine. For the crust, you can go ahead and grind your cookies and pecans (no need to pre-chop, although it helps to break up the cookies a little), and sugars together to make fine crumbs, then even add cold (!) butter in cubes and run the machine until the mixture clumps. You can then wipe out your food processor bowl (not even fully wash it, it doesn’t matter) and make the cheesecake layer in there. But I put the ingredients in a different order: First in the bowl go the sugars, then cold (!) cream cheese, cut into a few chunks. Blend and blend together until it’s absolutely smooth, no lumps at all. Scrape down the sides. Now add pumpkin, cornstarch, salt, and spices and blend to combine. Add the eggs one at time, blending briefly between additions. Add the cream and bourbon, if using. That’s it; you can go ahead and pour it over the crust now and bake it as written above. Want to make cheesecake bars? I use a 9×13-inch cake pan and line the bottom and sides with one large piece of foil with no tears in it. (I find that flipping your cake pan over and molding the foil over top and sides first, before flipping it back over and lining the pan with this foil, causes less tearing.) Coat it lightly with butter or nonstick spray. I like to use a 1.5x or 2x the crust recipe, or it’s just too thin to hold up. Press it across the bottom and then 1/2-inch up the sides, then chill it as you do above. Make the pumpkin layer as written above and pour it on top. This bakes at 350°F for 30 to 40 minutes (check it at 30, then 35 to be safe), i.e. it’s much faster. Continue with the sour cream topping as written. To serve it once totally chilled, carefully lift the whole pan out using the foil sling and transfer it to your counter. Use a knife dipped in hot water to make clean slices, and wipe the knife between cuts. I cut mine into 24 squares.
Wilmington WEN wishes you a joyous holiday season and hope you find these recipes both fun to make and delicious to eat!