Cornerstone - December 2021

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We asked, you delivered! The December edition of Cornerstone shares your favorite dishes. We hope you enjoy time with family and friends during this festive season.

Happy Holidays!

Cornerstone

Roasted Brussels sprouts and Cinnamon Butternut Squash Kathy Crowley | Marketing • Toss 3 cups halved Brussels sprouts in 2 Tbl. olive oil and salt to taste.

• Roast in the preheated oven at 400 F for about 20 minutes.

• Toss 1 1/2 lb. 1" cubed butternut squash (peeled/seeded) in 1 Tbl. olive oil, 1/4 cup brown sugar, and 1/2 tsp. cinnamon.

• Roast in the preheated oven at 400 F for about 20 minutes.

• Toast 2 cups halved pecans in 350 F oven for no more than 5 minutes • In a large bowl, combine roasted Brussels sprouts, roasted cinnamon butternut squash, 1 cup dried cranberries (Craisins), and lightly toasted pecan halves. Serve at room temperature or hot.

Bourbon Slush Geno Svec | Campus Services

Chicken Pitas Ryan Taeuber | Marketing

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4 boneless, skinless chicken breast(s) 1 tsp oregano, dried 1 tsp dill, fresh, chopped 3 tbsp lemon juice 1 tbsp water 1 tsp vegetable oil 1 onion(s), large 2 plum tomatoes, chopped 1/2 cup English cucumber, chopped 4 pita breads

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SAUCE 1 cup low-fat plain yogurt 2 tbsp dill, fresh, chopped 1 clove garlic, minced 1 tsp lemon juice salt and pepper to taste

9 cups water, divided 3 black tea bags 2 cups sugar 12 ounces frozen lemonade concentrate 6 ounces frozen orange juice concentrate 2 cups bourbon 2 liters ginger ale, chilled, for serving

Directions • In a small saucepan, bring 2 cups of the water to a boil. Add the tea bags and allow to steep for 10 minutes. Discard the tea bags. Stir in the sugar until it dissolves.

• In a large container, combine the brewed tea, lemonade and orange juice concentrates, remaining water and bourbon.

• Place the container in the freezer for at least 4 to 6 hours or preferably overnight until the slush is firm all the way through.

• Scoop the bourbon slush into a tumbler glass, top with ginger ale and serve.

Mulled Wine Brian Woodruff | Campus Services Center

Spicy Christmas Biscuits Maddie Paul | Marketing • • • •

DECEMBER 2021

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3 Cups Bisquick 1 cup water 1 pound sharp cheddar cheese, shredded 1 pound Tennessee Pride hot bulk sausage

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DIRECTIONS Preheat oven 350 degrees Fry sausage until brown and drain well Mix all ingredients in large bowl Scoop into balls onto a greased cookie sheet • Bake for 10-12 minutes per batch Serve Christmas morning with wild blueberry preserves! Recipe can be cut in half or they freeze well too.

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2 (750 ml) bottles Cabernet Sauvignon 1/2 cup brandy 1/2 cup maple syrup 4 whole cloves 2 whole star anise pods 2 (3-inch) cinnamon sticks Peel of 1/2 orange, white pith removed

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DIRECTIONS Combine all ingredients in slow cooker.

Heat on low for 1 hour.

Lower the heat to warm, and serve in mugs.

Caitlin's Famously Easy Cookies Caitlin Gagnon | Marketing • • • • • • • •

1 Box of Devils Food Cake Mix 2 Eggs 1/2 Cup of Oil A whole bunch of chocolate chips/nuts/ Andes Mints/anything you like

DIRECTIONS Preheat oven to 375.

Mix all ingredients together in a bowl.

Mix should be a little dry so the cookies don't get too cakey.

• Scoop into table-tennis-sized balls and bake for 5 minutes.

• Try not to eat all of them in one sitting.

• DIRECTIONS • Slice chicken breasts lengthwise into ½ inch strips and place in a resealable plastic bag.

Combine oregano, dill, lemon juice, water and vegetable oil and pour over chicken; close bag and turn it until all the strips are coated with the marinade. Let stand at room temperature for no longer than 30 minutes.

• In the meantime, combine sauce ingredients and refrigerate until needed.

• Preheat grill on medium heat. Thread chicken strips onto eight metal skewers; discard marinade. Grill skewers, with the lid down, for 5 minutes per side.

• Wrap pita breads in foil and warm on the grill. Arrange warm pitas on plates.

• Spread yogurt sauce over pitas, top with tomatoes, cucumber, and grilled onions and two skewers of chicken. Fold the sides of the bread up, pull the skewers out of the chicken and eat the pita like a taco.

Oyster Crackers Patti Ann Cossel| Marketing • 2 (9oz) bags of oyster crackers • 3/4 cup vegetable oil • 1 pack of dry ranch dip mix • • • •

DIRECTIONS Mix ingredients in a large bowl.

Mix every 10 minutes for one hour.

Store in a sealed container

DECEMBER 2021

MIAMIOH.EDU/CAMPUS-SERVICES

Cheesy Tatters Keith Cantrell | Martin Dining Hall

Oyster Dressing Rhett Butler | Marketing

Cranberry Relish Amy Wentzell | Event Services - Catering

• Peel potatoes soak in salt water cook potatoes for 28 minutes.

• Salt and oil and black pepper.

• Almost burn them to get desired crunchy goodness.

• Last 3 min add extra sharp shredded cheese. Let the cheese melt and eat until satisfied.

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Merry Christmas everyone.

Mini Cheesecakes Grace Rucker | Maplestreet Dining Commons • • • • • • •

2 cream cheese (softened) 2 eggs (lightly beaten) 1/2 c white sugar 1 t vanilla 1 box mini vanilla wafers Mini cupcake liners 1 can Comstock pie filling

• DIRECTIONS • In medium bowl cream together softened cream cheese, sugar & vanilla. Once creamed add eggs & continue mixing until creamy consistency.

• Put in a pastry bag for easy use. Place 1 mini vanilla wafer in the bottom of the cupcake liners.

• Add cream cheese mixture to 3/4 full.

• Bake @350* for approximately 10-12 minutes. When cooled add pie filling to top. *To add a festive flair I use the cherry for Halloween (resembles blood & eyeball).

The blueberry or cherry filling work great for the 4th of July. Whatever floats your boat.

3 cups Cornbread, crumbled 1 sleeve Saltine crackers, crumbled 1 stick butter 1 cup chopped Celery 1 large Onion, chopped ½ teaspoon Salt ½ teaspoon Black Pepper ¼ teaspoon Ground Nutmeg 1 teaspoon Sage 3 Eggs, beaten 1 pint Oysters with liquid, slightly chopped • Evaporated milk • DIRECTIONS • Crumble the cornbread into a large mixing bowl. Add the crumbled saltine crackers. Mix well and set aside.

• Place skillet over Medium heat on stove top. Add one stick of butter, chopped celery, and chopped onion. Stir and cook celery and onions until translucent. About 5 minutes. Pour cooked celery and onions over the cornbread and crackers mixture.

• Add salt, black pepper, ground nutmeg, sage, and beaten eggs. Mix all ingredients well. Slightly chop the oysters in a small bowl. Add oysters and oyster liquid to mix.

Stir well. If mixture is dry, add evaporated milk as needed. If mixture is too wet, add crumbled saltine crackers as needed.

• Butter a 9×13 baking dish on bottom and sides. Pour the dressing mixture into the baking dish. Bake at 350F degrees for 45 minutes. Remove when done and set on wire rack to cool.

1 large bag of fresh cranberries 1 large apple, quartered 1 large orange, quartered (leave peeled) 3/4 cup of pure maple syrup

• DIRECTIONS • Put everything in the food processor and pulse to the desired coarseness.

• If you like, you can also add 1/2 pecans

Hot Crab Pinwheels Brian Woodruff | Campus Services Center • • • • • • • •

1package (8 oz) reduced fat cream cheese 1 can (6 oz) crabmeat, drained and flaked 3/4 cup finely chopped red pepper 1/2 cup shredded cheddar cheese 2 green onions, finely chopped 3 tablespoons minced fresh parsley 1/4-1/2 tsp. cayenne pepper 6 flour tortillas (6 inches)

• DIRECTIONS • In a small mixing bowl, beat cream cheese until smooth.

• Stir in the crab, red pepper, cheese, onions parsley, and cayenne.

• Spread 1/3 cupful over one side of each tortilla; roll up TIGHTLY. • Wrap in plastic wrap and refrigerate for at least 2 hours.

• Cut and discard ends of roll-ups.

• Cut each into six slices.

• Place on baking sheets with parchment paper.

• Bake at 350 for 10 min or until bubbly.

Serve warm, makes 3 dozen.

Cornerstone

DECEMBER 2021

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Bacon Chutney Cheese Spread Paula Green | Conference Services

Birthday Steak Paula Green | Conference Services

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1 cup shredded cheddar 3 oz. toasted sliced almonds 1 jar Mango chutney 1lb. bacon, crumbled 1/2 tsp granulated garlic 3/4 c. mayo 1 green onion 2 8 oz. cream cheese 1/4 tsp. crushed red pepper

• DIRECTIONS • Combine the softened cream cheese, mayo, cheddar cheese, garlic, red pepper, thinly sliced green onions and half of the almonds.

• Spread mixture to 1/2 thick on serving tray. Top with chutney, bacon and the rest of the toasted almonds.

Peanut Blossoms Arin Snape | Maplestreet Dining Commons

French Meat Pie Caitlin Gagnon | Marketing

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1/2 cup margarine 1/2 peanut butter 1 cup brown sugar 1/2 cup sugar 1 3/4 cup flour 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons milk 1 egg 1 teaspoon vanilla Chocolate candy kisses

• DIRECTIONS • Cream together margarine, peanut butter, brown sugar and sugar. Combine flour, baking soda and salt in one bowl and milk, egg and vanilla in another. Add mixtures alternately to sugar mix. Beat well.

• Shape dough into balls and roll in granulated sugar. Place balls on ungreased cookie sheet. Bake in pre-heated 375-degree oven 8 minutes. Remove from oven and place a solid milk chocolate candy kiss on each cookie, pressing down until cookie cracks around the edge. Return to oven and bake 2 to 5 minutes longer.

2 tbsp. cooking oil 1 large onion, thinly sliced 1 pound ground pork 1 c. mashed potatoes 1 lb. of ground beef 2 tsp. allspice 1 tsp. salt 1/4 tsp. pepper pastry for a double crust pie 1 egg, beaten, optional

• DIRECTIONS • In a skillet, heat oil over medium heat. Saute onion until tender. Remove and set aside.

• Brown beef and pork together. Drain.

• Combine onion, meat, potatoes, and seasonings. Line pie plate (or round casserole) with pastry. Fill with meat mixture.

• Top with crust. Seal and flute edges. Make slits in top crust.

• Brush with egg if desired.

• Bake at 375° for 30-35 minutes or until golden brown.

Yield: 6-8 servings.

1 cup vegetable oil 1/3 c. red wine vinegar 3 t. worcestershire sauce 1 t. pepper 1 clove garlic 1/2 c. soy sauce 1/4 c. lemon jice 2 T. Dijon mustard 1 large onion, sliced 2 (1 lbs.) flank steaks

• DIRECTIONS • Combine first 9 ingredients in a plastic bag. Add steaks and marinate 24 hours.

Remove steaks and onions, discarding marinade. Place onions in heavy duty aluminum foil.

• Cook steaks and onion slices, for about 15 minutes. Cut on the bias to serve.

Fudge Patti Ann Cossel | Marketing • • • •

3 cups semi sweet chocolate chips 1 (14 oz) can of sweetened condensed milk dash of salt 1 1/2 tsp vanilla extract

• DIRECTIONS • Line 8 or 9 inch square pan with wax paper melt chocolate chips with milk and salt in a heavy saucepan. Remove from heat; stir in vanilla. Spread evenly in square pan.

• Chill 2 hours or until firm. Lift out of the pan by the wax paper.

• Cut into squares.

Cream Cheese Sugar Cookies Paula Green | Conference Services • 1 c. Shortening • 1 egg • 3 oz. pkg. cream cheese, softened • 1 1/2 c. sugar • 2 1/2 c. flour • 1/2 t. baking soda • 1/2 t. salt • 1/2 t. vanilla • DIRECTIONS • Cream shortening & cream cheese. Add sugar & egg and mix.

• Mix in other ingredients. Drop on cookie sheet and flatten with fork dropped in water. Sprinkle with colored sugar.

• Bake 10-15 minutes at 325°.

MIAMIOH.EDU/CAMPUS-SERVICES

DECEMBER 2021

Pierogies Patti Ann Cossel | Marketing Our traditional Christmas Eve dinner, is meatless - but ALOT of carbs. It starts with a mushroom and barley soup. The main dinner is made of bobalky (poppy seed dumplings), sauerkraut, pierogi (some with potato filling, others with mushroom, and my mom's favorite prune).

After dinner comes kolache - a cream cheese based cookie. We normally have a variety, filled with fruit jams, a nut mixture, or poppy seeds. Pierogi freeze extremely well so my aunt tends to make extras so everyone can take home some of their favorites to enjoy later into the new year!

• MAKE THE FILLING • Melt butter in 12" nonstick skillet. Add onions and salt. Cook until very soft and brown. Chop 1/4 cup.

• Cover potato slices with 1" of water in a large saucepan. Add 1 Tbsp of salt. Bring to a boil, reduce to simmer. Cook until potatoes are tender, 10-12 minutes. Drain water.

• Use food mill or ricer to process potatoes.

Stir in cheeses and butter. Season with salt and pepper. Allow to cool before filling piergoi.

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• MAKE THE DOUGH • In the bowl of a stand mixer fitted with a paddle attachment (or in a large • bowl), mix flour, eggs, salt, and sour cream together.

• Add 1-2 Tablespoons of water at a time to your flour mixture, mixing dough (or kneading with your hands) in between each addition. Dough is done when it comes together and feels relatively smooth but not sticky.

• Turn dough out onto a lightly floured surface. Cover with a tea towel and let rest for 30 minutes.

DOUGH 540g AP flour 3 eggs 1 tsp kosher salt 1/2 cup sour cream 1/2 cup water (but might not use it all)

• FILLING • 1 medium russet potato (about 9 oz), peeled and in 3/4" slices • 1 Tbsp salt • 1/4 cup chopped caramelized onions • 1 1/2 oz cheddar cheese • 1 1/2 ox farmers cheese (you won't be able to get this at Kroger, I get mine from the farm stand across from Talawanda Middle School) • 1 Tbsp unsalted butter

• ASSEMBLE PIERGOI • Set a small dish of room-temperature water next to your workstation.

• Roll dough with a rolling pin or pasta roller until it's about ?? thick (I roll to the "2" setting on my pasta roller).

• Cut dough into circles with a 2-3? cookie/ biscuit cutter or an upside-down water glass.

I use a wine glass • Put about 1⁄2 tsp. of filling in the center of each dough circle. Dip a finger or a pastry brush into your dish of water and run it along the edges of the dough - this will help form a tight seal.

• Fold the top of the dough circle over the filling and pinch the ends together with your fingertips or a fork to seal the pierogi.

• Transfer formed pierogi to a lightly floured sheet pan or cutting board. to freeze, place pierogi in a single layer on a floured baking sheet and freeze, then transfer to an airtight container for up to 4 months (more tips on this in the body of this post above!)

• COOK PIEROGI • Bring a large pot of water to a boil and add a Tablespoon or so of kosher salt.

• Add 5-6 pierogi to the boiling water and cook for 4-5 minutes until cooked through.

You'll know the pierogi are done when you give them a stir and they float to the top.

• While the pierogi boil, heat a Tablespoon of butter in a large nonstick skillet over medium-high heat.

• When boiled pierogi are ready, use a slotted/ spider spoon to transfer pierogi to hot skillet.

Fry for about 2 minutes per side until lightly browned, then transfer to a plate or serving dish.

Repeat steps 2-4 with remaining pierogi.

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Brownie BOMB Bars!!!!

Sherry Bedford | ASC

Chocolate & Praline Pecan Bread Pudding Diana Byrd | Markets

• BOTTOM LAYER • 1 box brownie mix (follow box instructions fully for cooking times.)

• 2 large eggs • 1/4 vegetable oil • 1/4 water

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• MIDDLE LAYER • 1 jar (198 g ) jet-puffed marshmallow cream • • • •

TOP LAYER 2 cups Semi-sweet chocolate chips 1 cup of peanut butter 3 cups of Rice Krispies

• DIRECTIONS • Spray a 9X13 pan with cooking spray • Bake Brownies as directed on the box and let to fully cool.

• Spread Jet-Puffed Mallow Creme.

• Place Chocolate chips and peanut butter in a medium-sized microwave bowl and microwave until well blended stopping at 1-minute intervals.

• Once melted stir in Rice Krispies and spread evenly over mallow creme.

• Cover and chill for two hours before cutting into squares.

• Yields 24-36 bars depending on how big you like your squares.

Baked Brie Bites Kathy Crowley | Marketing • • • •

Crescent Rolls or Phyllo dough 8 oz. Brie Cheese wheel cut into 24 squares Cranberry, Cherry or Apricot Preserves Pecans chopped

• DIRECTIONS • Cut crescent roll dough into 24 squares • Phyllo dough into 12 squares per sheet (use 2 sheets) • Grease small muffin pan • Insert one square of dough in muffin cup • Insert one square of brie in the center • Top 1/2 tsp. preserves of choice in each • Sprinkle with chopped pecans (optional) • Bake 350 for 10 - 12 minutes.

DECEMBER 2021

1 3/4 cups half and half 1/2 cup chocolate fudge topping 3 eggs 1 tsp. vanilla extract 1/2 loaf brioche cut into 1 inch cubes (6cups) • 2/3 cup chocolate chips • 2/3 cup praline pecans with sea salt broken large pieces.

• DIRECTIONS • Coat 8x8 inch dish with cooking spray.

• In medium saucepan combine half & half with 1/2 cup fudge topping. heat over medium stirring constantly for 3 minutes. remove from heat and set aside.

• In large bowl beat eggs, pour chocolate mixture into bowl. whisk in vanilla.

• Add bread cubes 1/3 cup chocolate chips and 1/3 cup pecans to bowl; toss to coat.

Pour in to prepared dish sprinkle with remaining 1/3 cup each chocolate chips and pecans.

• Position oven rack in middle , then preheat to 325 degrees as oven is preheating let dish set for 30 minutes for bread to absorb. cover tightly with foil and bake for 30 minutes. uncover and bake 15-20 minutes longer. cool for 10 minutes and serve .

Egg Rolls Laurie Sampson | F&B Purchasing • 2- packs of eggroll wrappers • 2-16 oz cole slaw mix (cabbage and carrot shred) • 1 lb ground chicken • 1 lb ground pork • 2 bundles of Vermicelli rice noodles (prepare as package directs prior to adding to recipe) • 5 tablespoons fish sauce • Medium onion chopped • 4 eggs • Black pepper to taste.

• Mae Ploy Sweet Chili dipping sauce • DIRECTIONS • Mix coleslaw, ground chicken, ground pork, onion, 3 eggs, black pepper, fish sauce, and rice noodles (prepared to package directions) together in a large bowl.

• Beat an egg and have ready to use when rolling egg rolls.

• Take a heaping tablespoon of mix and put onto the corner of the egg roll wrapper.

Make sure to keep the egg rolls approx. same size for cooking. Roll egg rolls diagonally tucking in the opposite corners as you go. Apply fingers worth of mixed egg to seal the end of the egg roll. Set aside until they are all rolled, do not stack.

• To cook you can either use a frying pan and cook until browned on all sides on medium heat or deep fry on 375 degrees for about 4-5 minutes until golden brown. Internal temp should be above 165 degrees. (cook time will vary depending on the size)

DECEMBER 2021

MIAMIOH.EDU/CAMPUS-SERVICES

Easy Baked Rigatoni Ryan Taeuber | Marketing • 2 3/4 cups uncooked rigatoni pasta (about 8 oz) • 1 lb ground beef (at least 80% lean) • 1 jar (26 oz) tomato basil pasta sauce • 2 cups shredded part-skim mozzarella cheese (8 oz) • 1/2 cup grated Parmesan cheese • Small fresh basil leaves, if desired • DIRECTIONS • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package; return to pasta-cooking pot.

• Meanwhile, in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain, and add to pot with pasta.

• Add pasta sauce and 1 cup of the mozzarella cheese to pot with pasta and beef; stir to combine, then pour into baking dish. Sprinkle with remaining 1 cup mozzarella cheese and the Parmesan cheese.

• Cover with foil; bake 25 to 30 minutes or until casserole is at least 165°F in center.

Garnish with basil.

• You can easily replace the ground beef in this rigatoni pasta bake with ground turkey.

Homemade Baked Mac and Cheese Sherry Bedford | ASC • 16oz box of elbow macaroni, cooked • 1 tbsp extra virgin olive oil • 6 tbsp unsalted butter • 1/3 cup all-purpose flour • 3 cups whole milk • 1 cup heavy cream • 4 cups sharp cheddar cheese • 2 cups of another type of shredded cheese ( I like pepper jack ) • salt and pepper to taste • 1 1/2 cups panko crumbs • 4 tbsp butter - melted • 1/2 cup parmesan cheese - shredded • 1/4 tsp smoked paprika - or regular paprika • DIRECTIONS • Preheat oven to 350f. lightly grease a large 3qt or 4qt baking dish and set aside, combine shredded cheeses in a large bowl, and set aside.

• Cook the pasta one minute shy of al dente according to the package instructions.

Remove from heat, drain, and place in a large bowl.

• Drizzle pasta with Olive oil and stir to coat pasta. Set aside to cool while • preparing cheese sauce.

• Melt butter in a deep saucepan, dutch oven, or stockpot.

• Whisk in flour over medium heat and continue whisking for about a minute until bubbly and golden.

• Gradually whisk in milk and heavy cream until nice and smooth, continue whisking until you see bubbles on the surface, and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper • Add 2 cups of shredded cheese and whisk until smooth. Add another two cups of shredded and continue whisking until creamy and smooth. The sauce will be nice and thick.

• Stir in cooled pasta until combined and pasta is fully coated with the cheese sauce.

• Pour half the mac and cheese into the prepared baking dish. Top with the remaining 2 cups of shredded cheese and then the remaining mac and cheese.

• In a small bowl, combine panko crumbs, parmesan cheese, melted butter, and paprika.

• Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes.

Serve immediately.

Made this recipe a couple of times and it's always delicious.

Mint Cookies Arin Snape | Maplestreet Dining Commons • 2 packages Andes Mints or 36 mints broken in half • 12oz bag chocolate chips (I use semi sweet) • 3/4c butter • 1 1/2c brown sugar • 1 tbsp. water • DIRECTIONS • Combine Chocolate chips, butter, brown sugar and water in a medium sauce pan over medium heat. Stirring so that the mixture does not burn. Heat until you have a smooth mixture.

Add: • 2 1/2 cups flour • 1 1/4 tsp baking soda • 1/2 tsp salt • 2 eggs • To the heated mixture add flour, baking soda, salt and eggs. Combine well. When dough is combined cover with plastic wrap and chili 1 hour. If chilled more than 1 hours dough will turn hard.

• After dough has chilled pre-heat oven to 350 degrees F. Roll dough into small balls about the size of a tablespoon full. I recommend rubbing Crisco or pam spray on your hands as this dough is sticky.

Bake for 8-10 minutes. Top warm cooks with 1/2 an Andes Mint chocolate mint.

You can ether swirl the mints with a knife or leave it to melt on its own. Let set until completely cooled. Makes about 72 cookies.

Cornerstone

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DECEMBER 2021

Miami PUZZLE

Chris Bryant - Food Service Supervisor | 10 years James Kist - Financial Analyst | 2 years Christina Mundy - Cook | 3 years Frank Page - Chef | 6 years Asia Wilson - Food Service Assistant | 2 years

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