BFS Holiday Cookbook

Holiday Cookbook Holiday Cookbook

Mental Health Tips Cheddar Irish Soda Bread

Submitted by Andrea Sullivan

Ingredients

4 cups all purpose flour

1 teaspoon baking soda

1 ½ teaspoon cream of tartar

1 teaspoon kosher salt

½ teaspoon cracked black pepper

4 cups grated sharp cheddar cheese

2 cups buttermilk

1 large egg

Instructions

1. Heat the oven to 425°; lightly grease a large baking tray

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

2. In a large bowl, whisk together the flour, baking soda, cream of tartar, salt, and pepper

3. Add the grated sharp cheddar cheese to the flour mixture and lightly mix through

4. In a separate bowl, combine the egg and buttermilk; beat until mixed

5. Pour the egg/buttermilk mixture over the flour/cheese mixture and mix using your fingers until it comes together (you can also use the dough hook attachment on a standing mixer)

6. Dump the dough out onto a flour dusted work surface and knead the dough into a ball shape, then “half” into two pieces

7. Shape each half into a ball again and place each seam side down on the baking sheet

8. Using a sharp serrated knife, cut an “X” into the top of each loaf and season the top with a sprinkle of salt and pepper

9. Bake for 30-35 minutes and the top is golden brown

10. Let cool for 20 minutes before slicing; serve with butter

Notes: My family always has so much food on Thanksgiving that I started making this bread for everyone to take home to eat with leftovers. My whole family fights over it now, so I make about 7 batches (14 loaves) so no one is disappointed. This works great toasted with a little butted for breakfast or a snack, is wonderful for leftover turkey sandwiches, and makes an excellent grilled cheese because the bread is extra cheesy too! Enjoy!

Mental Health Tips Bubba’s Xmas Red & Green Salsa

Submitted by Mike ‘Bubba’ Beranek

Ingredients:

Two 28 oz cans of Hunt’s Whole Tomatoes.

Half of a medium white onion

1-2 fresh, whole Jalapenos depending on desired spice level

Half of a bunch of fresh cilantro

Half teaspoon of garlic salt

Half teaspoon of salt

Lime juice from half of a fresh squeezed lime

Instructions:

1. Open cans of tomatoes, use lid to squeeze out as much liquid as possible, toss tomatoes in blender or food processor, to puree(not too much or you’re making tomato soup)

2. Finely dice onion and cilantro

3. Take seeds out of jalapenos, finely dice

4. Combine all ingredients.

5. Best to wait a day before serving, but can be served immediately as well. Will keep in the fridge for 3-5 days.

6. Serve with your favorite tortilla chips. I prefer Santina’s White Corn.

Mental Health Tips Spiced Pecans

Submitted by Amanda VanCauwenberge

Ingredients:

2 Tbsp Water

1 egg white, unbeaten

1 cup brown sugar

½ cup white sugar

2 tsp cinnamon

¼ tsp nutmeg

1 lbs. pecan halves

Instructions:

Mix first 6 ingredients together, then add nuts.

Spread on cookie sheet.

Heat at 200 degrees for 1 hour. Mix often during cooking and cool completely.

Mental Health Tips Berry Cobbler

Submitted by Sarah Marcroft

Ingredients:

1 cup flour

1 cup sugar

1 1/2 tsp baking powder

1/4 tsp salt

1 cup milk

1/2 cup butter melted

1 tsp vanilla extract

4 cups berries (Fresh or Frozen. Thaw and drain first if frozen)

Instructions:

1. Preheat oven to 350°F. Coat a 11×7″ pan with cooking spray.

2. Combine flour, sugar, baking powder, salt, and milk in a mixing bowl. Whisk to combine. Add melted butter and vanilla and mix well.

3. Add berries to the bottom of your baking dish and pour batter on top.

4. Bake for 40-45 minutes, until golden brown.

5. Serve with Vanilla ice cream!

Mental Health Tips Chocolate Peppermint Crinkle Cookies

Submitted by Pat Logan

Ingredients:

3 ¾ Cups Bittersweet Chocolate Chips

7 Tablespoons Unsalted Butter, sliced

½ Cup Canola Oil

2 Teaspoons Peppermint Extract

1 Cup All-purpose flour

1 Cup Whole-wheat Flour

2 Teaspoons Baking Powder

½ Teaspoon salt

1 Cup Granulated Sugar

4 Large Eggs

1 Cup Confectioners Sugar

½ Cup Crushed Peppermint Candy

Instructions:

1. Combine 2 ¾ cups chocolate chips, butter and oil in a large microwave-safe bowl. Microwave on high, stirring every 30 seconds, until melted, about 2 minutes. Stir in Peppermint extract. Let cool for 10 minutes.

2. Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a small bowl.

3. Combine granulated sugar and eggs in a large bowl. Beat on high speed until light in color and the volume has doubled, about 3 minutes. Using a flexible spatula, fold in the cooled chocolate mixture, then the flour mixture. Fold in the remaining 1 cup chocolate chips. Refrigerate for at least 1 hour and up to 4 days.

4. Position racks in upper and lower thirds of oven; preheat to 350° F. Line two baking sheets with parchment paper.

5. Place confectioners sugar in a small bowl. Scoop balls of dough about 1 and 1/2 tablespoons each, and roll in the sugar. Arrange 12 cookies on each of the prepared pans. Dust your palms with confectioners sugar and flatten the cookies to a half inch thickness. Sprinkle with candy. Refrigerate the remaining dough while the first batch bakes.

6. Bake the cookies, switching the positions of the pans halfway through until firm on the outside, 15 to 20 minutes. Let cool on the pans for 10 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining dough.

Makes four dozen cookies

Mental Health Tips Crunchy Romaine Salad

Submitted by Joe Gresia

Ingredients:

Dressing

¾cup white sugar

¾ cup canola oil

¼ cup olive oil

¼ cup red wine vinegar

¼ cup Balsamic vinegar

2 tablespoon soy sauce

Salt and ground black pepper, to taste

Salad

2-3 head romaine lettuce, torn into bite-size pieces

6 scallions, chopped

Topping

2 (3 ounce) package ramen noodles (discarding flavor packet)

2 cup slivered almonds

½ cup unsalted butter

4 tablespoons sugar

Instructions: Dressing

Combine sugar, oil, vinegar, soy sauce, salt, and pepper in a jar with a tight-fitting lid; shake until well blended. Make it the night before and refrigerate.

Salad

Break ramen noodles into small pieces, discarding flavor packet.

Melt butter in a skillet over medium heat; cook and stir noodles and almonds until browned, about 10 minutes. Add sugar and sauté for 10 more minutes, while stirring so they don’t burn. Drain on paper towels and allow to cool.

Combine romaine lettuce, and scallions in a bowl; toss gently. Dress with dressing; toss to coat.

Add Toppings and toss.

Mental Health Tips Breakfast Casserole

Submitted by Mike Connor

Ingredients:

1 butternut squash peeled and sliced into 1/4” rounds*

½ Stick of Irish butter for greasing baking dish, cooking sausage and sautéing the veggies

1 lb. pork sausage & ½ lb. bacon

1 red bell pepper, 1 large red onion, 3 scotch-bonnet peepers minced

2 cloves garlic minced

Pinch crushed red pepper

¾ cup sun dried tomatoes chopped

1/2 cup chopped scallions (just the green part)

12 large eggs

1/2 cup whole milk, 1 cup shredded Irish cheddar cheese

1/2 tsp pink Himalayan salt, 1/2 tsp black pepper, ½ tsp Old Bay seasoning

Parsley minced, for garnish

Instructions:

1. Preheat oven to 425 F and grease a 9x13" casserole dish with butter.

2. Toss the butternut squash rounds with some sunflower oil and sea salt to taste. Arrange, (overlapping since they will shrink after roasting) over the bottom of your casserole dish, and along the sides if desired.

3. Place the casserole dish with the butternut in the preheated oven and roast until softened.

4. Cook the bacon and chop it up.

5. Heat a large skillet over med heat, ¼ stick of butter crumble sausage into skillet, and sprinkle with crushed red pepper. Cook, breaking up lumps, until browned, then remove to a plate and set aside.

6. Add ¼ stick butter to skillet, then add the peppers and onion. Cook until just softened, then add the garlic and cook another 30 seconds.

7. Add sun dried tomatoes and cooked sausage and bacon to heat through, then remove skillet from heat.

8. In a large bowl, whisk together the eggs, whole milk, old bay, salt, pepper until very smooth.

9. To assemble casserole, evenly sprinkle the cheese and scallions over the squash then add the meat & veggie mixture over the top.

10. Pour in the egg mixture evenly, then bake in the preheated oven for 25-30 minutes or until egg mixture is set in the center and begins to puff up. Don’t allow it to overcook or turn brown!

12. Garnish with parsley or other fresh herbs before serving.

13. Allow casserole to sit for 10 minutes before slicing and serving.

14. Wash it down with Santa Claus Texas Punch (see recipe on next page)

Mental Health Tips Santa Claus is Coming to Texas Punch

Submitted by Mike Connor

Ingredients:

1 cup sugar

1 qt. 100% pomegranate juice (no sugar added)

3 cups Blanco tequila

1 cup fresh lime juice

1 cup cranberry juice

1 (750-ml.) bottle dry sparkling wine, chilled

Instructions:

Step 1: Bring sugar and 1 cup water to a boil in a small saucepan over high heat, stirring constantly for about 5 minutes or until sugar dissolves. Cool the syrup completely (about 45 minutes).

Step 2 Stir together pomegranate juice, simple syrup, tequila, lime juice, cranberry juice

Step 3: Chill it outside or in the fridge

Step 4: Pour mixture into a punch bowl, and gently stir in sparkling wine just before serving Garnish the punch bowl with floating frozen cranberries and add an ice ring or cubes in the punch bowl