AFG Cookbook

Nov 24, 2020 First Edition

After this unprecedented year, we wanted to reconnect our AFG family in the best way we know... through food!

••• AFG employees sent in their favorite dishes for our first AFG Thanksgiving Cookbook, and WOW are we hungry after seeing the results.

••• Pull up a chair and join the AFG family table for a taste of Thanksgiving you won’t want to miss!

Spirits...............................2 Sides.................................11 Main Dishes..........................29 Desserts....................47

SPIRITS.

Barrett Chambers, CMIT, Project Manager, Capitol Heights, MD

Ingredients • ½ oz. tequila • ½ oz. vodka • ½ oz. white rum • ½ oz. gin

• ½ oz. Triple Sec • 1 oz. sweet & sour mix • ½ oz. Chambord • 1 lime wheel or mint sprig

Directions Combine ingredients in a shaker with ice and shake well.

Strain mix into a glass over ice and garnish with a lime wheel and mint sprig.

In an 8 oz. glass, add 4 ice cubes. Add 1 oz. of Coca Cola.

Fill remainder of glass with Jack Daniels. Serve & enjoy.

Repeat as desired.

2

Cheryl O’Connor, CEO, Herndon, VA

Ingredients • 1 ¾ cup of Irish whiskey • 14 oz. can of Eagle Brand Condensed Milk • ½ pt. of heavy whipping cream

• 2 Tbsps. chocolate syrup • 2 tsps. instant coffee • ½ tsp. almond extract • 4 eggs • 1 tsp. vanilla

Directions

6 to 8 servings

Put all ingredients into a blender.

Blend until smooth.

Enjoy! *This will keep in refrigerator for up to 1 month.

3

Paul Szmurlo, PE, Senior VP, Director PM/CM Services, Swan Point, MD

Ingredients • 8 oz. glass • 4 cubes of ice • 1 oz. Coca-Cola • Jack Daniels Whiskey

“Repeat as desired."

- Paul

Directions In an 8 oz. glass, add 4 ice cubes.

Add 1 oz. of Coca Cola.

Fill remainder of glass with Jack Daniels.

Serve & enjoy.

Repeat as desired.

Caity O’Connor, Marketing Coordinator, Richmond, VA

Ingredients “Both of these drinks are Friendsgiving Favorites in my circle.” - Caity

• 1 oz. whiskey • ½ oz. lemon juice • 4 oz. apple cider

Directions Add ice to a cocktail shaker.

Add whiskey, lemon juice and apple cider.

Shake until thoroughly chilled.

Pour over ice and enjoy!

5

Caity O’Connor, Marketing Coordinator, Richmond, VA

Ingredients • 3 oz. apple cider • 3 oz. champagne • Brown sugar & apple slices for garnish, optional

Directions Pour the apple cider into a champagne flute, followed by the champagne.

Serve & enjoy immediately!

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Cheryl O’Connor, CEO, Herndon, VA

Ingredients Ginger Syrup • 1 cup granulated sugar • ½ - 1 Tbsp. grated ginger • 1 cup water • 1 tsp. whole black peppercorns

• 2 Tbsps. molasses • ½ tsp. whole allspice • 1 stick cinnamon • ¼ tsp. nutmeg

"If you don't want to make them yourself, you can find them at Outback Steakhouse Martini during the holiday season." - Cheryl • 1 oz. vodka • ½ oz. Kahlua • ½ oz. Baileys • ½ oz. gingerbread syrup • 1 oz. milk or cream (more can be added if needed)

Directions Ginger Syrup

Combine all in saucepan. Heat over medium heat, stirring constantly. Bring to boil, then reduce heat and simmer for ½ hr.

Cool syrup. Pour syrup through fine mesh or strainer.

Store in a bottle in refrigerator and use within 2 months.

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Directions Martini

Mix all ingredients in shaker. Shake well.

Rim glass with Graham cracker crumbs or crushed gingersnap cookies.

Pour and serve.

SIDES.

Amy Pangburn, LEED AP ID+C, Senior Move Manager, Frederick, MD

Ingredients Casserole • 2 large yams or sweet potatoes, peeled & cut to 1” pieces • 3 Tbsps. butter • 1 large egg • 1/8 cup brown sugar • ¼ tsp. cinnamon • ¼ tsp. ginger • ¼ tsp. salt

Topping • ¾ cup cornflakes, crushed • ¼ cup brown sugar • ¼ cup pecans • 3 Tbsps. salted butter, melted

Directions Preheat oven to 350°F. Beat cooked sweet potatoes & butter.

Add eggs, brown sugar, spices, salt and pepper. Beat until smooth.

Transfer to 8”x8” baking dish. Bake 25-30 mins.

Add topping. Bake 10 mins. longer until brown/crispy.

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Matthew Frey, EIT, CMIT, Project Manager, Arlington, VA

Ingredients • 1 shallot, very thinly sliced • 1 lemon, juiced • 2 Tbsps. maple syrup • ½ cup mayonnaise

• 1 lb. napa cabbage, thinly sliced • 1 red apple, thinly sliced • 2 sprigs of fresh oregano, stemmed

Matt suggests: “Pair this with the Maple Pecan Crusted Pork Chops (pg 39) and the Mashed Red Potatoes (pg 22) for a great full meal!

Directions Add the sliced shallots, lemon juice, apple cider vinegar, and maple syrup to a mixing bowl. Let sit for 10 mins.

Whisk in the mayonnaise. Fold in the cabbage, apple, and fresh oregano leaves. Mix well to combine.

Season with salt and freshly cracked black pepper to taste.

13

Amy Pangburn, LEED AP ID+C, Senior Move Manager, Frederick, MD

Ingredients • 1 lb. Jimmy Dean’s Sage Pork Sausage • ½ cup onions, finely chopped • 2 Tbsps. parsley (or 1 Tbsp. dried parsley) • 1/8 tsp. salt

• 1/8 tsp. pepper • 1/8 tsp. red pepper • 8 oz. package cream cheese • 24 large mushrooms • Asiago cheese • Paprika

“This is a family favorite side/appetizer for the holidays!" - Amy 15

Directions Core mushrooms and chop stems/inside. Add this to sausage in large pan, crumble sausage and stir until sausage is browned.

Drain meat in colander and pat dry with paper towel.

Return sausage to pan. Add onion, parsley, salt and peppers. Cook until onion is tender.

Add cream cheese and stir until blended.

In a 9”x13” casserole dish, add mushroom caps, fill with mixture.

Bake 350°F for 20 mins. After 10 mins, sprinkle with Asiago cheese and paprika.

Sally Clark, CPSM, VP, Director of Marketing and Communications, Reston, VA

Ingredients • 3/4 cup freshly grated Parmesan • Salt and freshly ground black pepper • 1 lb. orzo pasta • 2 Tbsps. olive oil

• 1 large shallot, finely chopped • 1 garlic clove, minced • 14.5 oz. can diced tomatoes, juices drained • 11/4 cups whipping cream • 1 cup frozen peas, thawed

Directions

6 to 8 servings

Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often (about 8 mins). Drain, reserving 1 cup of the cooking liquid.

Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and sauté until tender (about 2 mins). Add the tomatoes and cook until they are tender (about 8 mins).

Stir in the cream and peas. Add the orzo and toss to coat.

Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency.

Season the orzo with salt and pepper and serve.

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Caity O’Connor, Marketing Coordinator, Richmond, VA

Ingredients • Favorite stuffing mixture • Favorite gravy (optional) • 6-8 medium Yukon potatoes, halved

• 2-3 Tbsps. butter or margarine • Salt and pepper to taste • Oil to grease muffin tin

Directions

8 to 10 muffins

Potatoes Bring pot of water to boil. Add potatoes and simmer until tender (about 15 mins).

Drain potatoes and place in large bowl. Add butter and use a potato masher or fork to mash.

Season with salt and pepper to taste.

Muffins Preheat oven to 375°F. Grease mini muffin tin. Spoon stuffing mixture into each spot, packing it down and filling it slightly above the top.

Bake in oven for 18-20 mins until edges are browned.

Remove from oven and let sit until cool enough to handle. Add a scoop of mashed potatoes on each muffin and top with gravy, if desired.

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“Perfect for Friendsgivings or leftovers the next day!” - Caity

Matthew Frey, EIT, CMIT, Project Manager, Arlington, VA

Ingredients • 2 lbs. small red potatoes • 3/4 cup whole milk, heated • ½ lb. sharp white cheddar cheese • 2 Tbsps. butter Matt suggests: “Pair this with the Maple Pecan Crusted Pork Chops (pg 39) and some Apple Slaw (pg 13) for a great full meal!”

Directions Place the potatoes in a large pot, cover with cold water (about 1” above the potatoes). Add a generous pinch of salt. Bring water to boil. Once boiling, cook for 15-18 mins, or until fork tender.

Drain potatoes and add them back into the pot. Add the heated milk and mash.

Fold in the cheddar and butter until melted. Season with salt and freshly cracked black pepper to taste.

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Barrett Chambers, CMIT, Project Manager, Capitol Heights, MD

Ingredients • 2 boxes package macaroni • 11/4 cups evaporated milk • 1 egg • Salt and ground black pepper to taste • 16 oz. thinly sliced or shredded Cheddar cheese, divided

• 8 oz. Colby cheese, thinly sliced or shredded, divided • 8 oz. Monterey-Jack cheese, thinly sliced or shredded, divided • ¼ cup of Parmesan cheese • 1 can of cheese soup • 1 jar of Ragu Cheese sauce

Directions

16 servings

Preheat oven to 350°F. Grease a 21/2 qts. casserole dish.

Bring a pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked firm to the bite, 5 mins. Drain and reserve pasta cooking water.

Whisk together evaporated milk, eggs, Parmesan cheese, cheese soup, cheese sauce, salt, and pepper in a bowl.

In the prepared casserole dish combine the cooked 23

Directions macaroni, followed by half the Cheddar cheese, Monterey-Jack, and Colby cheese slices. Pour evaporated milk and cheese mixture over casserole and combine with the macaroni.

Sprinkle the remaining Cheddar cheese, Monterey-Jack, and Colby cheese slices evenly on top of the dish.

Bake in the preheated oven until bubbling, about 45 mins.

John Newlin, MBA, Project Estimator, Annapolis, MD

Ingredients • 5 lbs. baking potatoes, peeled, cut into 1” pieces • Two 8 oz. tubs of fat free cream cheese • 2 cups low fat sour cream • 1 tsp. garlic powder • ½ tsp. salt

• ½ tsp. black pepper • 1 qt. of milk • Cooking spray • 2 Tbsps. stick margarine or butter, melted • 1 tsp. paprika

Directions

12 servings

Preheat oven to 350°F. Place potatoes in a cepan, cover with water. Bring to a boil, cover, reduce heat and simmer 15 mins or until tender. Drain.

Combine potatoes, cream cheese and next 4 ingredients in a bowl; beat at medium speed of a mixer 2 mins or until smooth. Add milk and blend into desired level of fluffiness/viscosity.

Spoon into an 11”x7” baking dish coated with cooking spray. Drizzle margarine over potato mixture. Sprinkle with paprika.

Bake uncovered for 30 mins.

John's Warning: "Be aware these have been taste tested on several occasions at one of AFG's St. Elizabeths Campus Project's impromptu buffets.

They were rated delicious!"

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Cheryl O’Connor, CEO, Herndon, VA

Ingredients • One 2½ - 3 lb. hare • 2 Tbsps. butter • 2 Tbsps. chopped bacon • 2 chopped carrots • 1 bay leaf • 8 cloves • 1 clove of garlic

• 1 tsp. salt • 1/4 tsp. pepper • 1 Tbsp. mustard seed • 1 chopped onion • 1/4 cup canned mushrooms • 1 cup cream

Directions

6 servings

Skin, dress, draw and clean hare according to instructions for roast rabbit or hare. Cut meat from bones.

Melt butter in saucepan. Add bacon, carrots, bay leaf, cloves, garlic, salt, pepper, mustard seed, onion, mushrooms, and hare meat.

Brown well. Add 1 cup water or vinegar. Cover and simmer until tender (about 1 hr).

Add cream. Mix well and serve hot.

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Barrett Chambers, CMIT, Project Manager, Capitol Heights, MD

Ingredients • 1 sugar cured ham • Cherry or Fruit Wood • Honey Dijon Mustard, 1 bottle • 1 lb. brown sugar

• Pineapple juice • Spray bottle • Aluminum foil

Directions 1. Set up the smoker for indirect cooking and bring the temperature up to 225°F. 2. While the smoker is climbing up to temperature, unwrap your thawed ham and use paper towel to remove excess moisture.

3. Next coat the outside of ham with the honey dijon mustard and then lightly dust your ham with brown sugar.

(Don’t go too heavy here, you will come back and add another, heavier coating of brown sugar later).

4. This will create almost a “paste” on your ham. (You can also use a light dusting of a “sweet” BBQ dry rub to add to your brown sugar if you like.)

5. Once your smoker has reached 225°F, add a few 31

Directions chunks of wood to smoker’s coals and put your ham on the smoker.

6. After smoking the ham for 2 hrs at 225°F, take it off the smoker and wrap in aluminum foil. But before you close the aluminum foil completely, you want to baste the ham with your pineapple juice. Pour the juice into a spray bottle then just hit the ham with a few squirts.

7. Once I have basted my ham with pineapple juice and wrapped it in aluminum foil, I place it back on the smoker and allow it to cook for 1 hr at 225°F. 8. After 1 hr, check the internal temperature of your holiday ham. You are looking for an internal temp of 145°F, and at this point your ham should be close.

9. When your ham reaches 140°F internal, it’s time to glaze.

10. Unwrap the top of the ham, but keep it setting in the foil.

Try and make a “boat” to keep the juices from spilling.

Now that the ham is exposed, sprinkle brown sugar over the entire outside again and spray it really well

Directions with pineapple juice. This will cause the brown sugar to dissolve and the heat from the smoker will create a beautiful, delicious glaze that goes perfectly with the taste of your smoked ham.

11. Your holiday ham will stay on the smoker for 1 hr while you allow the sugar and juice to create a glaze.

12. At the 4 hr mark your ham is ready to come off the smoker. Always check your internal temp just to be sure.

Your ham should be at least 145°F internal. If it’s a little higher than that, don’t worry... as long as you haven’t kept it on the smoker for more than 4 hrs it shouldn’t be overly done.

13. Now, remove your ham from the smoker and loosely tent it with the foil while you allow it to rest. I recommend letting it rest for around 20 - 30 mins... then it’s ready to eat.

14. When cutting your ham, I suggest a really good meat carving knife... but an electric filet knife works great too.

"I promise you that once your family and friends try this ham that you’ll never cook it any other way." - Barrett

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Dean Rowell, VP, Senior Project Director, Ft. Worth, TX

Ingredients Dark Roux • ½ cup of preferred fat (I usually use Vegetable or Canola Oil) • ½ cup of multipurpose flour Gumbo • 1 ½ cup Andouille Sausage • ½ cup Fresh Gulf Coast Oysters • ½ cup fresh shrimp and/or crawfish tails • ¼ cup small blue crab • 5 cups seafood broth • 1 cup fresh okra • ¼ cup of onion (I prefer a red onion) • ¼ cup of green peppers • ¼ cup of tomatoes

• 4 Tbsps. of Worcestershire Sauce • 2 Tbsps. Tony’s Original Cajun Seasoning • Gumbo filé powder (as needed for flavor and thickening) • 4 Bay leaves • Mahatma White Rice (1 cup per person) • Vegetable or Canola Oil (or Lard, Peanut Oil, Avocado Oil, Coconut Oil)

Directions Dark Roux

Whisk the fat and flour until smooth and keep whisking continuously to keep from burning. This will take 25-35

35

Directions mins to reach a dark brown color. If you need to add a liquid (such as hot seafood broth), always add it hot and very slowly or your roux will become chunky and no good. The longer you cook it the thinner it will get; your dark roux will not be very thick.

Gumbo Add 4 cups of seafood broth. Add onions, peppers to your roux will continuing to stir for 2 mins.

Add the Andouille Sausage, gulf coast oysters and/or crawfish tails, small blue crab, tomatoes, bay leaves, Worcestershire sauce, Cajun seasoning, gumbo filé and mix.

Slowly add the additional hot seafood broth if needed while mixing constantly. Bring to a boil for 1 min continually stirring, reduce the heat and simmer for a minimum of 45 mins, stirring every 10 mins.

Serve in a large bowl over rice. Enjoy.

"Add more gulf oyters if you love them as much as I do."

- Dean

Cheryl O’Connor, CEO, Herndon, VA

Ingredients • 3 grey or fox squirrels • ½ cup flour • 3 Tbsps. butter • 1 chopped onion • 1 tsp. salt • 1/4 tsp. pepper

• rounds of biscuit crust

"These recipes out of my Grandmother’s book are all over 100 years old." - Cheryl

Directions

serves 6- 8

Skin, dress, draw and clean squirrels according to instructions for roast rabbit or hare. Disjoint. Roll in flour.

Melt 2 Tbsps. butter in saucepan. Sauté squirrel until brown.

Add 1 qt. boiling water, onion, salt, and pepper. Cover closely and simmer 1 hr.

Lay rounds of crust on squirrel. Cover and boil 15 mins.

Remove crusts and squirrel to hot platter.

Blend 1 Tbsp. flour and 1 Tbsp. melted butter and add to liquor, mixing well. Pour over squirrel and crusts.

If desired, lemon juice, sherry, or Worcestershire sauce may be added to gravy before serving.

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Matthew Frey, Project Manager, Arlington, VA

Ingredients • 4 thick, boneless pork chops • 1 cup all-purpose flour • Kosher salt • 2 eggs • Freshly cracked black pepper • Cooking oil

• 4 Tbsps. butter • 2 Tbsps. grainy mustard • 2 Tbsps. water • 2 sprigs fresh oregano • ½ cup maple syrup, split • 1 1/4 cups Panko breadcrumbs • 1 cup pecans, very finely chopped

Directions

serves 4

Place a large piece of plastic wrap onto the counter, with the pork chops on one side. Fold the piece of plastic over to cover the pork. Use a flat meat tenderizer to pound the pork chops thin, just a little thinker than 1/4”.

Set up 3 shallow bowls. Add flour and a good pinch of salt to the first. Toss well. Whisk the eggs and 1/4 cup of maple cyrup in the second. Combine panko, pecans, and a few cracks of black pepper in the third.

Dredge the porck chops through the flour. Shake off any excess flour and then dredge through the egg. Lastly, 39

Directions dredge through the panko mixture, making sure to pack in the breading real well on both sides of the pork.

Heats a 12” stainess steel pan over medium heat. Add enough oil to generously cover the bottom. Once hot, place 2 of the pork chops into the pan. Cook for 2-3 mins per side until golden brown. Transfer the pork chops to a pan sheet. Repeat with the remaining chops. Transfer the pork chops to the oven and bake for about 6 mins, or until cooked through Meanwhile, wipe out any excess breadcrumbs from the stainless steel pan and place back over medium heat.

Add the butter and let melt. Whisk in the dijion mustard, remaining 1/4 cup of maple syrup, and water. Add the sprigs of oregano. Bring the mixture to a simmer and cook for a couple of minutes until syrupy.

Serve the pork chops with the sauce spooned over top.

Sally Clark, CPSM, VP, Director of Marketing and Communications, Reston, VA

Ingredients • 28 oz. can of large white beans (drain & save liquid) • 2 tsps. fresh rosemary, chopped OR 1 tsp. rosemary, dried • 2 Tbsps. olive oil • 2 Tbsps. chopped garlic (about 5 cloves) • 2 medium onions, diced • 1/4 tsp. crushed red pepper flakes • 1 head of escarole or spinach (6 cups washed leaves torn into large pieces)

• 6 ripe plum tomatoes, seeded and diced (about 11/2 cups) • 2 oz. unsalted butter • 1/4 cup Italian parsley, roughly chopped • ½ cup grated Parmigiano Reggiano cheese • Kosher salt and freshly ground black pepper

Directions Strain the liquid from the beans and reserve (you should have about 2 cups of liquid - add water if necessary to reach this amount).

Heat the olive oil in a large skillet or Dutch oven over medium heat; add the garlic and cook until it turns white and fragrant, only about 30 secs.

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Directions Directions Stir in the onion, rosemary, and chili.

Cook gently until the onions are very soft, about 10 mins, stirring occasionally. Add the beans, and enough beancooking liquid to make the mixture brothy; simmer about 5 mins.

Stir in the escarole (or spinach); simmer until it is all wilted. Add the tomatotes, butter, parsley, and cheese.

Remove from heat, and stir until the butter is melted in, adding additional bean liquid as necessary to keep it brothy. Season well with salt and pepper.

Serve warm.

Barrett Chambers, CMIT, Project Manager, Capitol Heights, MD

Ingredients • Two 9″ deep pie crusts (baked 3 mins and cooled) • 1 lb. lump crab meat

• 4 eggs • 2 Tbsps. flour • 1 cup mayonnaise • 1 cup whole milk • 8 oz. swiss cheese, shredded • 8 oz. cheddar cheese, shredded • 2 tsps. Old Bay seasoning • 1 Tbsp. onion, finely chopped • 1 Tbsp. green pepper, finely chopped

Directions Pre-heat oven to 350°F, prepare pie pans with cooking spray. Par bake your crust for 3 mins.

Combine eggs, flour, mayonnaise and milk, mix well. Add remainder of the ingredients (except crab meat) and mix.

Fold in crab meat and try not to separate the lumps of crab meat too much. Pour into 2 separate pie crusts, sprinkle with additional Old Bay Seasoning.

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Directions Bake at 350ºF for 50 mins or until knife comes out clean.

(Check at about 40 mins to avoid burning, since ovens vary.)

"Baked in your favorite pie crust, with a simple list of ingredients, Crab Pie is astoundingly delicious. Think crab cake meets quiche. Spend the 90 minutes or so it takes to make (from start to finish), and you will be glad you did. After all, it’s crab. It’s pie. It’s a winner!" - Barrett

DESSERTS.

Sally Clark, VP, Director of Marketing and Communications, Herndon, VA

Ingredients • 2 cups whole-wheat pastry flour or unbleached allpurpose flour • 1 ½ tsps. baking soda • ½ tsp. salt • 1 cup granulated sugar

• 1/3 cup canola or grapeseed oil • 4 ripe bananas, mashed • ¼ cup water • 1 tsp. vanilla extract • 1 cup semisweet chocolate chips (and/or 1 cup walnuts)

Directions

8 to 10 muffins

Preheat the oven to 350°F. Lightly grease your muffin tins.

Mix together the flour, baking soda, and salt in a medium bowl.

In a large bowl, beat the sugar and oil together, then add the mashed bananas. Stir in the water and vanilla and mix thoroughly. Add the dry ingredients, along with the chocolate chips, and mix.

Fill each muffin tin halfway with the batter. Bake for 25 - 30 mins, until they are golden brown, and a toothpick inserted into the center comes out clean.

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"These vegan muffins are easy to make and a big hit with my kids (ages 4 & 6). Mashing the bananas is their favorite part! Oh! And for a "healthier" version, cut the sugar in half. With the chocolate chips, it's still plenty sweet for a midday #WFH treat."

- Sally

Cheryl O’Connor, CEO, Herndon, VA

Ingredients • Plain pastry • 2 cups pumpkin, mashed • 1 cup milk • 1/2 cup sugar • 1 1/4 tsps. cinnamon • 1/4 tsp. cloves

• 1/4 tsp. ginger • 1/4 tsp. nutmeg • 1 tsp. salt • 3 egg whites, stiffly beaten • 3 eggs yolks, beaten

Directions Preheat oven to 350°F. Beat eggs. Add sugar, syrup, salt, vanilla, and butter.

Line pie pan with plain pastry.

Place pecans in a layer. Add mixture.

Bake in moderate oven 50-60 mins. The nuts will rise to the top and create a crusted layer.

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Cheryl O’Connor, CEO, Herndon, VA

Ingredients • 3 eggs • ½ cup sugar • 1 cup corn syrup • 1/8 tsp. salt

• 1 tsp. vanilla • ¼ cup butter, melted • Plain pastry • 1 cup pecans

Cheryl's Fun Fact: These pie recipes are out of

my Grandmother’s book, which was probably printed between 1915 and 1920, I would expect.

Possibly even earlier.

Directions Preheat oven to 350°F. Beat eggs. Add sugar, syrup, salt, vanilla, and butter.

Line pie pan with plain pastry.

Place pecans in a layer. Add mixture.

Bake in moderate oven 50-60 mins. The nuts will rise to the top and create a crusted layer.

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Neha Patel, Project Accountant, Ashburn, VA

Ingredients • 1 ¼ cups all-purpose flour, sifted • 2 Tbsps. of powder sugar • 1 tsp. of baking powder • ½ tsp. baking soda

• 200ML Sweetened condensed milk • ½ cup soft butter • 1 tsp. vanilla extract • 2 tsps. vinegar • ½ cup of water

Directions Preheat Oven for 335°F. Grease a pan (9” round) with butter and lightly coat with all-purpose flour; remove excess flour.

Swift all dry ingredients. Then add wet ingredients, starting with the condensed milk. Complete the mixture with your favorite topping; chocolate chips or nuts.

Final step BEFORE putting in oven: tap the pan with mixture in for 10 - 15 times, then put it in oven.

Bake for 25 - 30 mins.

Fun Fact: Neha has been with AFG since

2019, and is known for her infectious smile and positive attitude. Her cake is likely to bring a smile to the faces of those that enjoy it too!

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Barrett Chambers, CMIT, Project Manager, Capitol Heights, MD

Ingredients • 20 oz. can pineapple, crushed • 21 oz. can blueberry pie filling • 2 packages Grape Jell-O • 2 cups hot water

• 1 cup pecans, halved • 1 cup sour cream • 8 oz. package cream cheese • ½ cup white sugar

Directions Combine hot water and Grape Jell-O; stir until dissolved.

Stir in pineapple and blueberry pie filling. Pour into a 9”x13” dish and chill in refrigerator until firm.

Beat together cream cheese and sour cream. Add pecans to mixture and add sugar to taste. Spread over firm gelatin. Chill until serving.

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Snickerdoodles Madelaine Akers, Marketing Coordinator, Herndon, VA

Ingredients • ½ cup butter, softened • 1 cup and 2 Tbsps. sugar, divided • 1 egg • ½ tsp. cream of tartar • 1 tsp. vanilla extract

• 1 - 1/2 cups all purpose flour • 1 ½ tsps. ground cinnamon, divided • ¼ tsp baking soda • ¼ tsp salt

Directions In a large bowl, mix butter and 1 cup sugar until light and fluffy.

Add in egg and vanilla. Beat in the baking soda, cream of tartar, salt, and ½ tsp. ground cinnamon; gradually add flour until mixed well.

In a small bowl, combine the remaining sugar and cinnamon.

Shape dough into 1" balls. Roll in cinnamon sugar. Place 2" apart on ungreased baking sheets.

Cook at 375°F for 12 - 14 mins or until lightly browned.

Let cool on wire racks.

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"This recipe comes out soft and thick if done correctly. You can make a double batch and freeze the dough for up to a month - perfect timing for Christmas!" - Madelaine

Sally Clark, VP, Director of Marketing and Communications, Herndon, VA

Ingredients • 1 package Pillsbury Crescents (8 pack) • ½ wheel of Brie cheese, sliced into ½” slices (need 8) • 8 Granny Smith apples, peeled, cored and cut to ¼” slices • ⅛ cup pecans, chopped • 2 tsps. honey

Directions Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper and set aside.

Prepare crescents by separating at perforations and laying out on prepared baking sheet.

Place an apple slice on the long end of each crescent, leaving a bit of room at the top to begin rolling. Top with a slice of brie and a few chopped pecans. Drizzle each crescent with ¼ tsp. of honey. Gently roll up crescents starting with long end and pull corners to seal completely.

They should be at least 2” apart on the baking sheet.

Bake at 375°F for 10 mins or until golden.

Remove from baking sheet to serving dish. Serve warm.

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Bradley Johnson, Senior Project Accountant, Manassas Park, VA

Ingredients • 2 cups sugar • 1/4 cup cornstarch • 1/4 cup orange juice • 1/2 tsp. ground cinnamon • 1/2 tsp. apple pie spice • 1/8 tsp. ground nutmeg • 1/4 tsp. lemon juice

• 4 cups tart apples, sliced and peeled • 2 cups cranberries, fresh or frozen • Pastry for double-crust pie • 2 Tbsps. butter

Directions In a large bowl, combine the first 7 ingredients. Add apples and cranberries; toss gently. Line a 9” pie plate with bottom pastry. Add filling, dot with butter.

Roll the remaining pastry to fit top of pie. Cut vents in pastry, using a small apple cutter if desired. Place over filling; seal and flute the edges.

Bake at 425°F for 10 mins. Reduce heat to 350°F; bake 50 mins longer or until crust is golden brown and filling is bubbly.

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Fun Fact: Bradley has been with AFG since

2019, and has already transformed AFG’s project accounting systems for the better. Clients and staff alike appreciate his efforts!

Ingredients

Sarah Mller, NCIDQ, LEED AP ID+C, Project Manager, Washington, DC

Ingredients • Two 8 oz packages of cream cheese, softened • 2 eggs • ¾ cup sugar • 1 tsp. lemon juice

• 1 tsp. vanilla • Vanilla wafers (or graham crackers) • Cherry or blueberry pie filling

Fun Fact: Sarah recently joined AFG and is already making an impact on our historic buildings portfolio including the GSA DHQ Headquarters St. Elizabeths Campus Project, GSA Yates Federal Building Exterior Restoration, and the NPS Netherlands Carillon Restoration Project.

Directions Beat together the first 5 ingredients.

Place 1 vanilla wafer in the bottom of each cupcake paper.

Fill each cupcake paper about half full of mixture.

Bake at 375°F for 15 - 20 mins until set.

Cool. Spoon pie filling on top.

Chill before serving.

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Barrett Chambers, CMIT, Project Manager, Capitol Heights, MD

Ingredients • 1 box strawberry cake mix • 1/2 cup salted butter, melted • 2 large eggs • 8 oz. cream cheese, softened to room temperature • 3 Tbsps. granulated sugar • 1 large egg yolk • 1/2 tsp. vanilla extract

Directions Preheat oven to 350°F. Line an 8”x8” pan with foil and spray with nonstick spray. Set aside.

In a large bowl, stir together cake mix, butter, and eggs until a thick batter forms. Spread HALF of the batter in prepared pan.

In the bowl of your mixer, beat cream-cheese and sugar until smooth. Scrape the sides of the bowl, then beat in egg yolk and vanilla until combined. Pour cheese mixture over the batter in the prepared pan.

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Directions Crumble remaining batter over cheesecake mixture, covering the surface of the bars as evenly as possible.

Gently press with your hands to flatten, then place the pan in the oven.

Ingredients Bake for 20 mins or until edges of bars are light golden brown.

Remove from oven and let cool completely in pan.

Refrigerate until chilled, then remove foil from pan, peel from bars, and cut into squares and serve.

index.

Index SPIRITS Apple Cider Mimosas | Caity O'Connor...............................................................6 Apple Cider Whiskey Smash | Caity O'Connor..................................................5 Irish Cream Liqueur | Cheryl O’Connor................................................................3 Gingerbread Martini | Cheryl O’Connor................................................................7 Strong Island | Barrett Chambers...........................................................................2 VP Jack & Coke | Paul Szmurlo..............................................................................4 SIDES Apple Slaw | Matthew Frey.....................................................................................13 Creamy Orzo | Sally Clark.......................................................................................17 Homeless Mashed Potatoes | John Newlin....................................................25 Mashed Red Potatoes | Matt Frey......................................................................22 Op. Lockdown Mac & Cheese | Barrett Chambers.......................................23 Stuffed Mushrooms | Amy Pangburn...................................................................15 Stuffing-Muffins with Mashed Potatoes & Gravy | Caity O'Connor............19 Sweet Yam Casserole with Crunchy Pecan Topping | Amy Pangburn....12 MAIN COURSES Cajun Seafood Gumbo | Dean Rowell...............................................................35 Crab Pie | Barrett Chambers.................................................................................43 Hassenpfeffer | Cheryl O’Connor........................................................................29 Maple Pecan Crusted Pork Chops | Matt Frey..............................................39 Smoked Honey Ham | Barrett Chambers..........................................................31 Squirrel Pot Pie | Cheryl O’Connor......................................................................37 Tuscan White Bean Ragout | Sally Clark............................................................41 DESSERTS Apple Brie Roll Ups | Sally Clark..........................................................................60 Banana Chocolate Chip Muffins | Sally Clark..................................................47 Cheesecake Cupcakes | Sarah Miller................................................................62 Grandma Etta’s Blue Salad | Barrett Chambers..............................................56 Johnson & Moore's Cranberry Apple Pie | Bradley Johnson.....................61 Pumpkin Pie | Cheryl O’Connor...........................................................................50 Pecan Pie | Cheryl O’Connor ...............................................................................51 Snickerdoodles | Madelaine Akers ...................................................................57 Strawberry Cheesecake Brownies | Barrett Chambers .............................63 Thankful Cake | Neha Patel .................................................................................53

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