Magic Lemon Meringue Pie
By Ashley McClellan, Chief Executive Officer• 1 ½ cups fine graham cracker crumbs
• ½ cup sugar
• ½ stick (1/4 cut) butter, melted
Filling
• Once 14oz can sweetened condensed milk
• ½ cup fresh lemon juice (about 2 large lemons)
• 1 tsp grated lemon zest
• 3 large egg yolks, whites reserved for meringue
Meringue
• 3 large egg whites
• ¼ tsp cream of tartar
• ¼ cup sugar
Preheat oven to 325 degrees F. For the crust: In a mixing bowl, stir together the graham cracker crumbs and sugar until combined. Then, stir in the melted butter. Press the mixture firmly into a 9-inch pie plate and set aside.
For the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks, reserving the whites for the meringue. Pour the mixture into the crust.
For the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form, then add the sugar and whip until peaks are stiff. Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.
Apple Pie
By Julie Filbeck, Chief Nursing Officer• 9-inch Pyrex pie dish
• Crust for double crust pie (Pillsbury works well; roll out)
• 6 medium sized tart apples (Gala or Fiji) – peeled and sliced into crust until full
• 1 cup sugar & 6 tbs corn starch mixed together, sprinkle on apples
• Cinnamon & nutmeg to sprinkle on apples
• Dash of salt or lemon juice
• ¼ cup water then cover pie with top crust layer
• Dollop of butter on top crust; I like to sprinkle a bit of sugar and nutmeg on top
• Punch holes to let out steam
• Bake 400 degrees F for 15 minutes
• Reduce oven heat to 350 and bake for an additional 45 minutes
Chocolate Drop Cake Cookies
By Kim Colby, VP Resource ManagementA holiday favorite in my family is to make my Grandma Nellie’s Chocolate Drop Cake Cookies with Mocha Icing. It’s been in the family for over 70 years and passed to me from my Mom. My kids can’t wait to taste the cookies every holiday season.
Cookies
• ½ cup butter
• 1 cup brown sugar
• 1 egg
• 1 tsp vanilla
• 2 – 1 oz squares unsweetened chocolate (melted and cooled)
• 2 cups flour
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup dairy sour cream
• ½ cup chopped nuts (optional)
Mocha Icing
• ¼ cup butter
• 2 tbsp cocoa powder
• 2 tsp instant coffee
• Dash of salt
• 3 cups confectioners’ sugar
• 3 tbsp milk
• 1 ½ tsp vanilla
Cream together butter, cocoa, coffee, and salt. Slowly cream in 1 cup of confectioners’ sugar. Add 2 cups of confectioners’ sugar, 3 tbsp milk and 1 ½ tsp vanilla alternately until smooth.
Cream together butter and brown sugar until fluffy. Beat in egg and vanilla. Stir in chocolate. Add dry ingredients alternately with sour cream. Mix well and stir in nuts. Drop from tsp onto greased cookie sheet. Bake at 350 degrees for 8-10 minutes.
Easy Olive Garden Zuppa Toscana Soup
By Lindsay Goldammer, ACNO• 1 pound spicy Italian ground sausage - use mild for kid-friendly
• 4 tablespoons butter
• ½ white onion - diced
• 1 tablespoon minced garlic
• 6 cups chicken broth
• 2 cups water
• 4-5 yellow potatoes - cut into 1-inch pieces
• 3 teaspoons salt - or to taste
• 1 teaspoon black pepper
• 2 cups heavy cream
• 4 cups chopped kale
• chopped bacon or bacon bits and grated parmesan cheese for topping (optional)
1. In a large pot sauté sausage 5-6 minutes until browned. Use a slotted spoon to transfer sausage to a plate and set aside.
2. In the same pot, add butter and sauté onions over medium heat until translucent. Add garlic and sauté for another minute until fragrant.
3. Add chicken broth, water, potatoes, salt, and pepper and bring to a boil. Boil until potatoes are tender. Stir in kale, and heavy cream. Add sausage. Taste and add salt and pepper if needed. Serve garnished with grated parmesan cheese if desired.
Cherry Pineapple Pie
By Morgan Saxena, Director of Marketing & PRI used to bake pies with my grandma growing up. Before she passed, she gave me a lovely pie cookbook and her original rolling pin. Things I cherish and a reason alone to bake a pie! This is one of my favorite recipes as it puts a spin on a traditional. If you like cherry pie, you will love this one!
• Pastry for double crust 9-inch pie
• 1 cup sugar
• 1/3 cup all-purpose flour
• 1/8 teaspoon salt
• 2 (16 oz) cans pitted tart red cherries, well drained
• 2 (8 oz) cans crushed pineapple, well drained
• 2 tablespoons butter or margarine
• 1 tablespoon milk
• Additional sugar
Combine sugar, flour and salt. Stir in cherries and pineapple. Pour mixture into pastry lined pie plate. Dot with butter. Top with top crust. Brush with milk and sprinkle with sugar. This pie looks great with a lattice topping if you’re feeling creative. Bake at 375 degrees for 50-60 minutes or until bubbly and golden brown.
Snowball Cookies
By Patra Katsigiannis, VP Operations
Prep – 20 min Bake – 20 min
• 1 cup unsalted butter softened
• 1 cup shortening
• ½ cup confectioners’ sugar
• 3 teaspoons vanilla
• 4-5 cups all-purpose flour
• 1 cup blanched almonds, coarsely chopped and roasted
Cream the butter, shortening and sugar with an electric mixer until light and fluffy. Add the vanilla and stop beating. Fold in 2 cups flour, a little at a time, blending lightly by hand. Then fold in the almonds and knead lightly adding more flour until the dough is light and does not stick to the fingers. Avoid overworking the dough. Roll the dough into crescent or round ball shapes and place on a baking sheet. Bake in a 350°F oven for about 20 minutes or until lightly golden. Remove from the oven and immediately transfer on to parchment paper that has been liberally dusted with confectioner sugar. Then sift confectioners' sugar on top and let cool.
Hot Chocolate
By Yvonne Brewington, VP Human Resources
• 1 ½ cups heavy whipping cream
• 1 14oz can sweetened condensed milk
• 6 cups of milk
• 1 teaspoon vanilla
• 2 cups of milk chocolate chips
1. Stir together the whipping cream, milks, vanilla, and chocolate chips in a 5-quart pot
2. Cover and cook on low for 2 hours, stirring occasionally with whisk, until mixture is hot and chocolate chips are melted
3. Once it is heated through and chocolate is melted, switch the slow cooker to the warm setting. Stir again before serving.
4. Garnish with your favorite toppings an enjoy with your favorite folks! Me and my daughter love to enjoy a nice warm cup
Million Dollar Dip
By Shannon Griggs-Failes, COO – RPCFavorite Christmas Tradition. Family bowling on Christmas night. My Grandmother was loved bowling into her 80’s. The whole extended family would pile in the station wagons and go bowling. We have continued that tradition now with my own children.
• ½ cup Slivered Almonds
• ½ cut Bacon bits (I use 3-4 sliced of bacon)
• 8 oz. Cheddar Cheese shredded
• 5 Green Onions chopped
• Garlic
• 1 ½ cups Mayonnaise (I like Hellman’s Mayo)
Mix all together in one bowl. Chills for 2 hours. Serve with Fritos scoops, Ritz crackers and Wheat Thins
Ingredients
7-Up Pound Cake
By Sophia Solomon, ACNOInstructions
• 1 cup unsalted butter softened
• 1/2 cup butter-flavored shortening
• 3 cups granulated sugar
• 5 large eggs room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• Zest of 1 lemon
• Zest of 1 lime
• 3 cups all-purpose flour sifted
• 1/2 teaspoon salt
• 1/4 cup heavy whipping cream
• 1 cup 7-Up soda
7-Up Glaze
• 1 cup powdered sugar
• 2 tablespoons 7-Up
• Preheat oven to 325 F.
• Generously grease and lightly flour a bundt pan. Set aside.
• In a large bowl, cream together butter, shortening and sugar.
• Mix in the eggs one at a time.
• Fold in the vanilla extract and lemon extract.
• Fold in the lemon zest and lime zest.
• Gradually add in the flour and salt and mix until combined.
• Mix in the heavy whipping cream and 7-up until well combined and batter is fluffy.
• Spoon batter into bundt pan.
• Bake for 1 hour and 10-15 minutes (check on it after the 1-hour mark) or until knife inserted into middle comes out clean.
• Let cake sit in pan until pan is warm to the touch.
• Remove from pan and place on a cooling rack until completely cooled.
• Drizzle with 7-up glaze if desired.
Corn Noodle Casserole
By Michaela Logan, VP Patient Experience
Ingredients
• 6oz thin Kluski Noodles
• ¼ lb Velveeta, cubed
• ¼ lb butter
• ¼ cup sugar
• 1 can cream style corn
• 1 small can regular corn, drained
Cook noodles as directed on package, drain. Add Velveeta, butter, and sugar. Stir until cheese is partially melted. Add cream style corn and small can of regular corn. Mix and pour into a 9x13 baking dish. Bake 350 degrees for 30-40 minutes. This was my grandmother’s favorite recipe, and we make it every year for the holidays.
Grandma Sharon’s Pumpkin Roll
By Ericka Beeler, VP Business Development
Ingredients
• 3/4 cup (94g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon store-bought or homemade pumpkin pie spice*
• 1/4 teaspoon salt
• 3 large eggs, at room temperature
• 2/3 cup (150g) canned pumpkin puree
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 teaspoon pure vanilla extract
• For rolling: 3/4 cup (90g) confectioners’ sugar
Cream Cheese Frosting
• 6 ounces (170g) block cream cheese, softened to room temperature
• 1/4 cup (1/2 stick; 57g) unsalted butter, softened to room temperature
• 1 and 3/4 cups (210g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
See instructions on next card.
Instructions
Sharon’s Pumpkin Roll (continued)1. Preheat oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases in step 5. Spray or grease the parchment paper, too.
2. Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a large bowl. Set aside.
3. In a medium bowl, whisk the eggs, pumpkin, brown sugar, granulated sugar, and vanilla together until combined. Pour the wet ingredients into the dry ingredients and whisk until combined.
4. Spread batter evenly into prepared pan. Give the pan a shake to make sure the batter is level and reaches the corners. Bake for 17–18 minutes, or until the cake springs back when you poke it.
5. Meanwhile, lay a thin kitchen towel flat on the counter. Sprinkle with 3/4 cup confectioners’ sugar. Once the cake comes out of the oven, immediately invert it onto the towel. Peel off the parchment paper, then, starting with the narrow end, begin rolling the cake up with the towel. Do this slowly and gently. The cake will be warm, as it just came out of the oven.
6. Allow the cake to cool completely while rolled up in the towel. I stick mine in the refrigerator for about 2 hours to speed it up.
7. Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm back up a bit as you prepare the frosting.
8. Make the frosting: In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar and vanilla and beat on medium-high speed until combined and creamy.
9. Gently and slowly unroll the cake. Flatten it out and spread frosting evenly on top, leaving about a 1/2-inch border around the cake. Gently and slowly roll the cake back up, without the towel this time. Make sure you’re rolling it tightly. Some frosting may spill out the sides that’s ok!
10. Loosely cover with plastic wrap and refrigerate for 20 minutes before slicing and serving. Dust with more confectioners’ sugar, if desired
Grandma