From Our Family To Yours
Recipes Curated By McCarthy’s Southwest Partners
INTENTIONALLY LEFT BLANK
Greetings
As we gather around the table this holiday season, there is no better time to express our gratitude for all we’ve shared this year. We have always believed our partners in business are more than clients, but part of our family. It is with immense pleasure and hearts full of warmth we present to you “From Our Family to Yours: Recipes Curated by McCarthy’s Southwest Partners.”
This cookbook is more than a collection of delicious recipes; it is a testament to the bonds we have built with our partners and the shared values that connect us. The recipes you’ll find within these pages were generously contributed by our dedicated employees, each one a labor of love and a cherished family tradition. From the rich aromas of Southwest spices to the sweet indulgence of holiday desserts, every dish has been carefully selected to bring comfort and joy from our table to yours.
This cookbook is our gift to you, a token of appreciation for your partnership and friendship. We hope you will embrace the opportunity to try a new recipe, create lasting memories with your loved ones, and savor the flavors of the Southwest.
In sharing these recipes, we hope they inspire warmth, laughter, and togetherness in your home this holiday season. May this cookbook be a reminder that you are part of our family, and that your partnership brings meaning to our work.
Wishing you a joyful holiday season filled with love, laughter, and delicious moments.
Mains
Ma Sutherland’s Pasty Recipe
SERVES: 8
PREP TIME: 45 MINUTES
COOK TIME: 45 MINUTES
INGREDIENTS
FILLING
{ 1 LB GROUND BEEF
{ 2 CUPS POTATOES
{ 1 CUP CARROTS
{ 1 CUP ONIONS
{ ½ CUP RUTABAGA
{ 1 TSP PEPPER
{ 8 TSP BUTTER (DO NOT SUBSTITUTE MARGARINE)
PASTY SHELL
{ 3 CUPS FLOUR
{ 1½ TSP SALT
{ ½ CUP OIL PLUS 4 TBSP
{ 2 EGGS + WATER TO EQUAL 1 CUP
Submitted by Carol Aydelott , Sr. Project Administrator
23 Years with McCarthy
PREPARATION
Preheat oven to 350 degrees Fahrenheit. Use 8 separate bowls or plates for ease of distribution. Chop onions, potatoes, carrots, and rutabaga to a similar, small size. Divide evenly into bowls.
Divide uncooked ground beef evenly into bowls and season each bowl with salt and pepper to taste. Place 1 TSP of butter on top of each pile and set aside.
To make the crust, add flour, salt, oil, and egg/water mixture to a medium sized bowl. Begin to mix with a spoon. Finish incorporating with your hands. Do not over mix!
Divide dough into 8 separate portions. Place on plate or sheet of wax paper. If not baking immediately, cover with another sheet of wax paper and store in refrigerator.
Lightly dust workspace and dough with flour. Gently flatten dough and pull the top of the dough to the center, then pull sides to the center. Flip dough over and repeat. Lightly dust rolling pin with flour and roll dough to shape of medium sized tortilla. Set aside and repeat for each portion.
Take small mixing bowl and add one pile of filling and 1 TSP of water. Mix with hands to incorporate. Place filling on half of a pastry shell in a small mound shape. Leave room around edges for sealing. Gently pull other half of pastry shell over the filling to cover. Starting at one end, fold and pinch the two sides of dough to enclose the pasty.
Make 3 small ventilation cuts at the top and transfer to baking sheet with lightly floured spatula. Repeat for remaining pasties. Bake for 45 minutes. Let cool and serve.
Shock Top Chicken
SERVES: 4-5
PREP TIME: 6 HOURS
COOK TIME: 6 HOURS
INGREDIENTS
{ 1 WHOLE CHICKEN
{ 1 TSP SALT
{ 1 TSP PEPPER
{ 1 TSP PAPRIKA
{ 1 TSP GARLIC
{ 1 STICK BUTTER
{ 1 LEMON
{ 1 ORANGE
{ 36 OZ CHICKEN STOCK
{ 3 BOTTLES OF SHOCK TOP BEER (APPROX. 36 OZ)
Submitted by Colton Gorian , Estimator 1st Year at McCarthy
PREPARATION
Place the chicken in large container and set aside. Prepare the herb butter by adding softened butter to a bowl with salt, pepper, and garlic. Stir to combine.
Cut below the chicken breast area with a knife. Use a spoon to lather the entire area under chicken breast with herb butter. Season the exterior of the chicken with additional salt, pepper, and paprika to taste. Be generous with paprika so the chicken won’t look colorless and sad!
With the peel on, cube both the lemon and orange into quadrants. Stuff the cavity of the chicken with the cubed lemon and orange.
Place the chicken into a slow cooker. Pour enough beer and stock to fill ¾ of the height of the chicken. The beer and stock should be a 1:1 ratio.
Cook for 6 hours on slow or until the thickest part of the breast reaches an internal temperature of 165 degrees.
Carefully remove the chicken from the crockpot and let rest for 3 minutes. Lightly coat the top of the chicken with olive oil and broil on high to brown the skin.
White Bean Buffalo Chicken Chili
SERVES: 3-4
PREP TIME: 4-8 HOURS
COOK TIME: 4-8 HOURS
INGREDIENTS
{ 2-3 CHICKEN BREASTS
{ ¼ YELLOW ONION DICED
{ 2 (15 OZ) CANS WHITE NAVY BEANS, DRAINED AND RINSED
{ 15 OZ CAN KIDNEY BEANS, DRAINED AND RINSED
{ 14.5 OZ CAN FIRE ROASTED TOMATOES, DRAINED
{ 2-4 CUPS CHICKEN BROTH
{ ¼ - ½ CUP BUFFALO WING SAUCE (TO TASTE)
{ 1 PACKAGE RANCH DRESSING MIX
{ 1 CUP FROZEN CORN KERNELS
{ ½ TSP ONION POWDER
{ ½ TSP GARLIC POWDER
{ ½ TSP CELERY SALT
{ ¼ TSP SALT
{ 8 OZ CREAM CHEESE
Submitted by Karson Kartchner , Assistant Project Manager | 7 Years with McCarthy
PREPARATION
Season chicken breasts to your liking and fully cook on stove top. Dice chicken breasts and add to crockpot.
Add all remaining ingredients except for cream cheese and stir to combine.
Once combined, add cream cheese on top of crockpot mixture and cover. Do not stir.
Cook on high for 4 hours or low for 8 hours. Once cooked, stir to combine cream cheese and serve.
Toppings: sour cream, shredded cheese, or tortilla chips
Chicken Puttanesca
SERVES: 3-4
PREP TIME: 30 MINUTES
COOK TIME: 45 MINUTES
INGREDIENTS
{ 4 BONELESS CHICKEN THIGHS
{ 1 TBSP OLIVE OIL
{ 1 CUP ONION, HALVED AND SLICED
{ 4 CLOVES GARLIC - CHOPPED
{ 1 14 OZ CAN CRUSHED TOMATOES
{ ¼ CUP FRESH BASIL, CHOPPED OR 1
TSP DRIED
{ 1 CUP CHERRY TOMATOES
{ ½ CUP PITTED KALAMATA OLIVES
{ ¼ CUP CAPERS
Submitted
by
Larissa Tavelli , Marketing Director
12 Years with McCarthy
PREPARATION
Heat olive oil in large skillet to medium high heat. Rinse and pat dry chicken. Rub with olive oil and sprinkle liberally with salt and pepper.
Add chicken thighs to skillet (it is not necessary to add additional olive oil to the pan). Let sear for 3-4 minutes. The chicken will release easily when you have reached a perfect sear. Turn chicken over and repeat. Remove chicken to plate and set aside (it will not be cooked through, but will continue to cook in the sauce).
Add onion to pan and sauté for 3-4 minutes or until translucent. Add garlic and cook for 1 minute or until fragrant. Add crushed tomatoes and basil. Season with salt and pepper to taste.
Nestle chicken breasts on top of sauce. Spoon a bit of the sauce on top as it simmers. Spread cherry tomatoes and olives on top. Continue to simmer uncovered for 15-20 minutes or until chicken is cooked through and reaches 165 degrees.
Top with fresh basil, parmesan, feta, burrata, or mozzarella if desired.
Teriyaki Chicken
SERVES: 3-4
PREP TIME: 20 MINUTES
COOK TIME: 10 MINUTES
INGREDIENTS
STIR FRY
{ 1½ LBS BONELESS, SKINLESS CHICKEN THIGHS, DICED INTO 1 INCH CUBES
{ 1 TBSP OIL
{ 1 TBSP FINELY CHOPPED GINGER
{ 2 CLOVES GARLIC, MINCED
{ SALT AND PEPPER TO TASTE
{ BROCCOLI
{ RICE
TERIYAKI SAUCE
{ ¼ CUP TAMARI SOY SAUCE OR COCONUT AMINOS
{ ¼ CUP MIRIN
{ ¼ CUP SAKE
{ 2 TBSP HONEY
GARNISH
{ SESAME SEEDS
{ SLICED GREEN ONION
Submitted
by
Brent Rauch , Estimator
1st Year with McCarthy
PREPARATION
To make the sauce, in a medium sized bowl, whisk together soy sauce, sake, mirin, and honey until combined. Set aside.
Dice the chicken into 1 inch pieces.
Heat the oil in a large saute pan or wok over medium-high heat. Add in the chicken and cook for 1-2 minutes per side, until a golden sear is formed. Season with salt and pepper and continue to cook to chicken through completely.
Add the sauce, minced ginger, and garlic to the pan. Stir in the sauce and let simmer for 4-5 minutes until the sauce has reduced and thickened.
Serve on top of rice with a side of steamed broccoli. Garnish with diced green onions and sesame seeds.
Beef Tenderloin
SERVES: 4-5
PREP TIME: 25 MINUTES
COOK TIME: 10-12 MINUTES
INGREDIENTS
{ 1.5 - 2 LBS BEEF TENDERLOIN
{ ½ CUP OIL
{ ¾ CUP SOY
{ ¼ CUP WORCESTERSHIRE
{ 2 TBSP DRY MUSTARD
{ 2 ¼ TSP SALT
{ 1 TBSP PEPPER
{ ¼ CUP RED WINE VINEGAR
{ 1 ½ TSP DRIED PARSLEY
{ 2 CLOVES GARLIC
{ 1/3 CUP LEMON JUICE
Submitted by Christine
5 Years with McCarthy
Mostaert , Vice President Finance
PREPARATION
Combine all marinade ingredients in a bowl or dish large enough to fit the beef tenderloin. Whisk to ensure the mixture is thoroughly combined. Place the tenderloin in the mixture and let marinate in the refrigerator for a minimum of 8 hours.
Preheat a gas grill for 20 minutes. While grill is preheating, take the tenderloin out of the marinade and coat in black pepper.
On high heat, cook the tenderloin for 10-12 minutes on each side or until charred. Wrap the cooked tenderloin tightly in foil and double wrap with a towel. Let the meat rest up to 4 hours and serve.
Air Fryer Protein Pizza
SERVES: 1-2
PREP TIME: 45 MINUTES
COOK TIME: 9-10 MINUTES
INGREDIENTS
{ 90 GRAMS SELF-RISING FLOUR
{ 30 GRAMS PROTEIN OF YOUR CHOICE
{ 150 GRAMS NONFAT GREEK YOGURT
{ ¼ TSP SALT
{ ½ TSP GARLIC POWDER
{ ¼ CUP TOMATO SAUCE
{ 56 GRAMS LIGHT SHREDDED MOZZARELLA CHEESE
{ ITALIAN SEASONING TO TASTE
Submitted
by
Kennedy Taylor , Sr. Project Engineer
4 Years with McCarthy
PREPARATION
Preheat air fryer to 400 degrees Fahrenheit. Add all dry ingredients to a large bowl and mix. Add in Greek yogurt and mix until a dough forms.
Generously flour a clean surface and add your dough. Sprinkle dough with more flour. Use hands to press the dough into a pizza shape, leaving the edge slightly thicker to serve as the crust. Use your air fryer basket as a reference for how large to make your pizza.
Spray air fryer basket with cooking oil and add pizza dough. Poke holes in center of dough with fork to prevent dough from bubbling. Spray dough with cooking spray. Season outer crust with garlic powder.
Air fry dough for 5 minutes, then carefully flip the pizza dough using a spatula and air fry for an additional 2 minutes. Flip the dough. Add sauce and cheese. Air fry for an additional 2 minutes, or until cheese is melted and browned. Top with Italian seasoning and cut into 6 slices.
Wildcat Steak and Cheese Subs
SERVES: 12
PREP TIME: 8 MINUTES
COOK TIME: 8 HOURS
INGREDIENTS
{ 2-3 LBS CHUCK ROAST
{ 16 OZ JAR OF SLICED PEPPERONCINI
{ 12 SLICES OF PROVOLONE CHEESE
{ 12 SUB ROLLS
{ SALT AND PEPPER TO TASTE
Submitted by Kimberly Dycus , Renewable Energy
Coordinator | 5 Years with McCarthy
PREPARATION
Place chuck roast in crockpot. Optionally, you can brown the meat first in a pan. Add the full jar of pepperoncinis, including the liquid. Cook in crock pot on low for 8 hours. Remove roast and place on a large cutting board. Shred or slice the meat, discarding any fat.
Salt and pepper the roast to taste. Add roast back to crock pot and set crock pot to warm setting.
Preheat oven to 350 degrees Fahrenheit. Toast the open sub rolls on baking sheet for 5-10 minutes. Remove rolls and immediately add provolone cheese slice to each. Use tongs to add meat and peppers to each sandwich. Enjoy as-is or add your favorite toppings like caramelized onions or mushrooms. Go Cats!
Our Tucson partners supporting the wildcats! #beardown
Hamburger Pie
SERVES: 3-4
PREP TIME: 40-50 MINUTES
COOK TIME: 15-20 MINUTES
INGREDIENTS
{ 4 LARGE RUSSET POTATOES
{ 1-2 TBSP BUTTER
{ 3-4 TBSP MILK (AND/OR CHICKEN/ BEEF STOCK)
{ 1 LB GROUND TURKEY OR BEEF
{ ½ YELLOW ONION, DICED
{ 2-4 GARLIC CLOVES
{ 1 TBSP OLIVE OIL
{ 2 (14.5 OZ) CANS GREEN BEANS, DRAINED
{ 1 (15 OZ) CAN TOMATO SAUCE
{ 6-8 OZ SHREDDED COLBY JACK CHEESE
{ SALT, PEPPER, GARLIC POWDER, AND PAPRIKA TO TASTE
{ ITALIAN SEASONING TO TASTE
Submitted by Gabbi Stadler , Preconstruction Engineer
2 Years with McCarthy
PREPARATION
Preheat oven to 375 degrees Fahrenheit. Wash and peel potatoes. Cut into 1 inch pieces and place in pot. Fill pot with water to cover potatoes and place on stove at medium-high heat. Bring to a boil and cook for 15 minutes or until potatoes are forktender. Drain.
Place cooked potatoes in a bowl. Add butter, milk, and seasonings (salt, pepper, garlic powder, and paprika to taste). Mash together until smooth. Add splashes of milk as needed for a smoother consistency.
Heat olive oil in a pan and brown onions and garlic. Add ground meat and season (salt, pepper, and Italian seasoning to taste). Cook all the way through and drain.
Place ground meat on the bottom of a (9x13in) casserole dish in an even layer. Add the green beans as the next layer. Pour in tomato sauce. Add salt and pepper to taste. Dollop the mashed potatoes around the dish, then spread to make an even layer. Add the shredded cheese on top.
Place casserole in oven and bake for 15-20 minutes or until sauce is bubbly and cheese is melted. Cool for 10 minutes.
Famous Kelton Fish Recipe
SERVES: 4
PREP TIME: 15 MINUTES
COOK TIME: 10-15 MINUTES
INGREDIENTS
{ 4 PIECES OF ANY WHITE FISH OR SALMON
{ 8 OZ MAYO OR CRÈME FRAICHE
{ 1 TBSP DIJON MUSTARD
{ 1 TBSP DRAINED CAPERS
{ 2 GARLIC CLOVES
{ 2 TBSP SHALLOTS
{ 1 TBSP FRESH DILL
{ ½ SQUEEZED LEMON
{ ½ TSP SALT
{ ½ TSP PEPPER
Submitted by Justin Kelton , Southwest Regional President | 22 Years with McCarthy
PREPARATION
Preheat oven to 425 degrees Fahrenheit. Line baking sheet with parchment paper. Place fish on a baking sheet and sprinkle with salt and pepper.
Combine the remaining ingredients in a small food processor. Spoon the mixture evenly over the fish fillets. Bake for 10-15 minutes or until the internal temperature has reached 145 degrees.
New York Strip Steaks
SERVES: 4-5
PREP TIME: 60 MINUTES
COOK TIME: 10 MINUTES
INGREDIENTS
{ 4 (10-12 OZ) NEW YORK STRIP STEAKS,
{ 1 TBSP EXTRA VIRGIN OLIVE OIL
{ 1 TSP KOSHER SALT
{ 1 TSP FRESHLY GROUND BLACK PEPPER
{ 1 CUP FRESHLY GRATED PARMIGIANO-REGGIANO CHEESE
{ 2 TBSP FINELY CHOPPED FRESH BASIL LEAVES
{ ¼ CUP UNSALTED BUTTER
{ 2 MEDIUM GARLIC CLOVES, MINCED
Submitted by Nick Pearce , Project Director
13 Years with McCarthy
PREPARATION
Trim steaks of excess fat and lightly brush both sides with oil. Season evenly on both sides with salt and pepper. Allow steaks to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over high heat (450° to 550°F).
While the grill heats, combine the cheese and basil in a medium sized bowl.
Sear the steaks over direct high heat, with the lid closed, for 3 to 4 minutes. Flip the steaks and generously coat the top of each steak with the cheese and basil mixture. Close the lid and continue grilling until the cheese is melted and the steaks are cooked to your desired doneness. Remove steaks from the grill and let rest for 3 to 5 minutes.
Meanwhile, in a saucepan over medium heat, combine the butter and the garlic and heat until the butter is melted and the garlic is sizzling (about 3 minutes). Remove the garlic butter from the heat and drizzle the mixture over the steaks. Serve right away.
Savory Salmon
SERVES: 4
PREP TIME: 10 MINUTES
COOK TIME: 15-20 MINUTES
INGREDIENTS
{ 4 (6 OZ) SALMON FILLETS
{ 1 TSP DILL WEED
{ ½ CUP BROWN SUGAR
{ 1 TBSP MELTED BUTTER
{ 1 TBSP WORCESTERSHIRE SAUCE
{ 1 TBSP DRY MUSTARD
{ A DASH OF LEMON JUICE
Submitted by Luke Dohogne , Project Engineer
1st Year with McCarthy
PREPARATION
Cut salmon into 4 fillets, keeping the skin on. Lightly coat the salmon with dill weed. Cook on the skin side of the salmon for 10 minutes on low to medium heat. Flip and sear the other side.
While salmon is cooking, mix together the brown sugar, dry mustard, Worcestershire sauce, lemon, and melted butter until smooth.
Remove from heat and remove the skin from the salmon. Top the salmon with the brown sugar sauce after removing the skin. Let cool slightly and serve.
Creamy Tuscan Garlic Chicken
SERVES: 4-5
PREP TIME: 25 MINUTES
COOK TIME: 20 MINUTES
INGREDIENTS
{ 1½ LBS BONELESS, SKINLESS CHICKEN BREAST, THINLY SLICED
{ 2 TBSP OLIVE OIL
{ 1 CUP HEAVY CREAM
{ ½ CUP CHICKEN BROTH
{ 1 TSP GARLIC POWDER
{ 1 TSP ITALIAN SEASONING
{ ½ CUP PARMESAN CHEESE
{ 1 CUP SPINACH
{ ½ CUP SUN DRIED TOMATOES, DRAINED
Submitted
by
Raquel Skelton , Administrative Assistant
1st Year with McCarthy
PREPARATION
Add olive oil to a large skillet and cook chicken on medium high heat until browned and an internal temperature of 165 degrees is reached. Remove the chicken and set aside.
Add heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese into the skillet. Whisk over medium high heat until the mixture starts to thicken.
Add spinach and sun dried tomatoes and let simmer until the spinach starts to wilt.
Add chicken back into the pan and serve over pasta.
Arroz Gordo
SERVES: 8-10
PREP TIME: 30 MINUTES
COOK TIME: 30 MINUTES
INGREDIENTS
{ 4 LBS ROASTED CHICKEN
{ 3 LBS BONELESS PORK ROAST
{ 2 LBS LINGUICA (PORTUGUESE SAUSAGE)
{ 4 SLICED HARD BOILED EGGS
{ ½ CUP RAISINS
{ ¼ CUP SLIVERED, TOASTED ALMONDS
{ 4 CUPS LONG GRAIN RICE
{ 4 TBSP TOMATO PASTE
{ ¼ CUP CHOPPED ONIONS
{ 24 OZ CHICKEN BROTH
{ ½ CUP CROUTONS (OPTIONAL)
Submitted by Naomi Jones , Director Design Integration
2 Years with McCarthy
PREPARATION
Prepare rice in rice cooker using the following as liquid: sautéed onions, tomato paste, chicken broth. Add water if needed to cover rice by approximately 1 cm.
When water boils, add raisins and whole linguica links to the rice cooker.
When rice is done, fluff with fork, season with salt and pepper and remove whole linguica links. Cover and set rice aside.
Grill linguica in pan until the skin is crispy. Slice thin and set aside.
Add fat from linguica pan into rice. Add toasted almonds and fluff with a fork once more.
Place roasted chicken in the center of platter and mound rice on top. Place pork, sliced linguica and sliced eggs over rice and sprinkle with croutons (optional).
Salmon and Green Bean Rice Bowl
SERVES: 1-2
PREP TIME: 60 MINUTES
COOK TIME: MINUTES
INGREDIENTS
{ 1 LB RICE
{ 1 SALMON FILET
{ 2/3 TBSP SOY SAUCE
{ 1 TBSP WATER
{ 2 TBSP RICE WINE
{ 2 TBSP BROWN SUGAR
{ ½ TBS. TOASTED SESAME OIL
{ 1 CLOVE GARLIC, MINCED
{ 1 TBSP FRESH GINGER, GRATED OR MINCED
{ 1 TBSP SESAME SEEDS
{ 1 TBSP CORNSTARCH
Submitted by Meghan Huttenmeyer , Marketing Assistant 1st Year with McCarthy
PREPARATION
Make rice in a rice cooker 30 minutes prior to starting salmon. In a small bowl, combine the soy sauce, water, rice wine, brown sugar, sesame oil, garlic, ginger, sesame seeds, and cornstarch. Stir until the cornstarch is dissolved.
Cut the salmon into three equal sized pieces and place them in a quart-sized zip top bag. Add about half of the marinade to the bag and let the fish marinate for 15 minutes.
While the fish is marinating, rinse the beans in a colander. Add the beans to a medium sauce pot, cover with water, add a lid, and bring to a boil over high heat. Allow the beans to boil until bright green then drain in the colander and set aside.
Add the salmon pieces to a hot pan and cook on each side until the glaze turns deep brown and the fish is cooked through (about 3-5 minutes each side). Remove the cooked salmon to a clean plate.
Add the drained green beans to the same pan, along with the remaining unused marinade. Sauté the green beans in the marinade until thickened to a shiny glaze and the green beans are completely coated (about 3 minutes). Serve the fish on top of the glazed green beans and rice.
Pad See Ew (Thai Stir Fried Noodles)
SERVES: 1-2
PREP TIME: 20 MINUTES
COOK TIME: MINUTES
INGREDIENTS
{ 7 OZ DRIED WIDE RICE STICK NOODLES
SAUCE
{ 2 TSP TAMARI
{ 1½ TSP GLUTEN FREE OYSTER SAUCE
{ 1 TBSP GLUTEN FREE SOY SAUCE
{ 2 TSP WHITE VINEGAR
{ 2 TSP SUGAR
STIR FRY
{ 3 TBS. PEANUT OR VEGETABLE OIL
{ 2 CLOVES GARLIC, FINELY CHOPPED
{ 5 OZ CHICKEN THIGHS
{ 2 LARGE EGGS
{ 4 STEMS CHINESE BROCCOLI
{ 5 LARGE CARROTS
{ AND EQUAL PARTS SPINACH
Submitted
by
Brent Rauch , Estimator
1st Year with McCarthy
PREPARATION
Trim ends of Chinese broccoli and cut into 3” pieces. Separate leaves from stems. Cut thick stems in half vertically so they’re no wider than 0.3” thick. Julienne the carrots and roughly chop spinach
Prepare noodles according to packet directions and drain. Time it so they’re cooked just before using – do not leave cooked rice noodles lying around, they break in the wok.
Mix tamari, oyster sauce, soy sauce, white vinegar, and sugar until sugar dissolves.
Heat 1 TBSP oil in a very large heavy based skillet or wok over high heat. Add garlic, cook 15 seconds. Add chicken, cook until changed from pink to white. Add Chinese broccoli stems, carrots, cook until chicken is almost cooked through. Add Chinese broccoli leaves and spinach, cook until just wilted.
Push everything to one side, crack eggs in wok and scramble. Remove everything in the wok onto a plate (scrape wok clean).
Return wok to stove, heat 2 tbsp oil over high heat until it starts smoking (HOT is key!). Add noodles and sauce. Toss as few times as possible to disperse sauce and make edges of noodles caramelize – about 1 to 2 minutes. Quickly add chicken and veggies back in and toss to disperse. Serve immediately!
Chicken, Chorizo, and Shrimp Paella
SERVES: 5-6
PREP TIME: 60 MINUTES
INGREDIENTS
SOFRITO
{ 3 TBSP OLIVE OIL
{ 1 CUP FINELY DICED YELLOW ONION
{ ½ CUP FINELY DICED RED BELL PEPPER
{ 1 TBSP MINCED GARLIC
{ 1 CUP CRUSHED TOMATOES
{ ½ TSP SMOKED PAPRIKA
{ ½ TSP SEA SALT
{ 1 BAY LEAF
PAELLA
{ 3 ½ CUPS LOW-SODIUM CHICKEN BROTH
{ 2 TBSP OLIVE OIL
{ 8 OZ MEDIUM SHRIMP
{ 10 OZ BONELESS, SKINLESS CHICKEN THIGHS
{ 1 GENEROUS PINCH OF SAFFRON
{ 2 TSP SMOKED PAPRIKA
{ 1 TSP TURMERIC
{ 4 OZ SPANISH-STYLE CHORIZO (HARD CHORIZO)
{ 1 ½ CUPS SHORT-GRAIN RICE (CALASPARRA WORKS WELL)
{ 2 TSP. SEA SALT
{ 1/3 CUP FRESH SHELLED OR FROZEN PEAS, THAWED
{ 2 LEMONS
Submitted by Larissa Tavelli , Marketing Director
12 Years with McCarthy
PREPARATION
To prepare sofrito, heat the oil in medium skillet over medium-high heat. Add the onions stirring frequently until tender and lightly caramelized, 5 to 8 minutes. Add red pepper and garlic and cook 2 to 3 minutes. Add tomatoes, smoked paprika, salt, and bay leaf. Decrease heat to medium and cook, stirring frequently, until the sauce is thick and turns a deep brick-red color, about 10 minutes. Bring chicken broth to a simmer in a medium sauce pan. Decrease heat to low, cover the pan and keep warm.
To prepare the paella, push the sofrito to the side of the pan and add oil. When oil is shimmering, add shrimp to the pan and sear until bright pink on both sides, about 60 seconds. Transfer shrimp to a plate. Add chicken to the pan and saute until browned, about 5 minutes. Make another space in the center of the paella pan; add the spices and toast for 30 seconds. Add the chorizo and stir to combine sofrito with the chicken and spices. Ladle 3 cups hot broth into the pan and stir in rice and salt, shaking the pan to evenly distribute the rice grains. Increase the heat to medium-high and boil for 5 to 7 minutes, or until the rice just starts to break the surface of the broth. Decrease heat to medium-low, cover, and simmer undisturbed for 10 minutes. During the process, if the rice looks dry and undercooked, drizzle in additional chicken broth.
Remove the lid and tuck partially cooked shrimp into the paella, cover, and continue to cook for 5 minutes, or until the rice is tender and the shrimp is cooked through.
Remove the lid and increase the heat to medium-high; cook for about 2 minutes until the bottom layer of rice starts to crackle and caramelize, creating the socarrat (the crunchy rice crust for which paella is famous). At this point, you will need to closely monitor the paella and frequently move your pan around on the burner to evenly distribute the heat. With a spoon, gently scrape a small portion of rice from the bottom, peeking to make sure the rice is sticking and caramelizing but not burning (the rice should smell toasty, not burnt). If the rice is browned and caramelized on the bottom f the pan and the rice grains are al dente (chewy but slightly resistant texture), remove from heat; sprinkle peas over the rice and cover, letting the paella rest for 10 minutes.
To serve, garnish with lemon wedges and serve family-style straight from the pan.
Barbecued Brisket
SERVES: 6
PREP TIME: 12 HOURS
INGREDIENTS
{ 3 TO 4 LB BRISKET
{ 2 TBSP LIQUID SMOKE
{ 1 TSP GARLIC SALT
{ 1 TSP ONION SALT
{ 2 TSP CELERY SEED
{ 2 TSP WORCESTERSHIRE SAUCE
{ 2 TSP GROUND PEPPER
{ 1 CUP BARBECUE SAUCE
Submitted by Joe Brunsman , Sr. Vice President 15 Years with McCarthy
PREPARATION
Cover both sides of brisket with liquid smoke, garlic and onion salt, celery seed, and Worcestershire sauce.
Place brisket in baking pan and marinate meat in the refrigerator overnight.
Add salt and pepper, cover with foil and bake in the oven at 300 degrees for four hours.
Add barbecue sauce and leave uncovered for an additional hour basting occasionally.
Serve with your favorite sides, we like mashed potatoes!
Spicy Thai Peanut Chicken Sweet Potato Noodle Stir Fry
SERVES: 3-4
PREP TIME: 30 MINUTES
INGREDIENTS
SAUCE:
{ ¼ CUP ALL NATURAL CREAMY PEANUT BUTTER
{ 2 TBSP GLUTEN FREE SOY SAUCE
{ 1½ TSP GROUND GINGER
{ 1 GARLIC CLOVE, FINELY MINCED
{ 1-2 TBSP SRIRACHA
{ 1½ TSP HONEY
{ 1 TSP SESAME OIL
{ ¾ CUP UNSWEETENED ALMOND OR COCONUT MILK (USE LIGHT COCONUT MILK IF USING FROM A CAN)
STIR FRY:
{ 3 MEDIUM SWEET POTATOES
{ 1 TBSP SESAME OIL
{ 1 LBS ORGANIC CHICKEN BREAS, CUT INTO 1 INCH PIECES
{ 2½ CUPS BROCCOLI FLORETS
{ 1 LARGE RED BELL PEPPER, SLICED INTO STRIPS
Submitted by Mandy Brown , Sr. Marketing Coordinator
1st year with McCarthy
PREPARATION
To make the sauce, whisk together the peanut butter, soy sauce, ginger, garlic, sriracha, honey, sesame oil and almond/coconut milk until smooth in a medium sized bowl. Set aside.
Cut the ends off of the sweet potato and then use your spiralizer to spiralize it; if you don’t have a spiralizer you can use a julienne peeler to make the noodles. Set noodles aside.
Season the chicken pieces with salt and pepper. Heat 1/2 tablespoon of sesame oil in a large skillet or saucepan over medium high heat. Once oil is hot, add chicken pieces and cook for 4-6 minutes or until no longer pink. Once cooked through, remove chicken and transfer to a bowl.
Add in the remaining 1/2 tablespoon of sesame oil to the skillet along with broccoli florets and red pepper strips. Stir-fry for about 5 minutes until the broccoli is a little tender, then add in sweet potato noodles and cook for 1-2 minutes longer.
Next add in peanut sauce and chicken; stirring to coat veggies. Reduce heat to medium low and cook for another few minutes until sweet potato noodles are al dente. Garnish with green onions, chopped peanuts, and cilantro, if desired.
Mexican Soup
SERVES: 4-5
PREP TIME: 30 MINUTES
INGREDIENTS
{ 1 TBSP. CANOLA OIL
{ 1 SMALL ONION, CHOPPED
{ 1 JALAPENO, DICED
{ 2 GARLIC CLOVES, MINCED
{ 2 TSP. GROUND CUMIN
{ 5 CUPS LOW SODIUM CHICKEN BROTH
{ 1 ½ LBS CHICKEN BREAST, CUT INTO 2 INCH STRIPS
{ 2 CUPS MILD OR MEDIUM REFRIGERATED SALSA
{ SALT AND PEPPER TO TASTE
Submitted
by
LuAnne Banally , Sr. Compliance Manager
10 Years with McCarthy
PREPARATION
Heat oil on medium, in a large pot, sauté onion & jalapeno until tender, about 5 minutes. Add garlic & cumin for 30 seconds.
Add broth and increase heat to high, bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes. Stir in salsa, reduce heat to simmer for a few minutes. Season w/ salt & pepper. Serve hot.
New Mexico Green Chile Stew
SERVES: 4-5
PREP TIME: 50 MINUTES
INGREDIENTS
{ 1 LBS GROUND BEEF
{ 1 CAN DICED TOMATOES, FIRE ROASTED OR GARLIC AND HERBS SUGGESTED
{ GREEN CHILE TO YOUR HEAT PREFERENCES
{ 4 DICED POTATOES
{ 32 OZ BEEF BROTH
{ 1 CAN CREAM OF MUSHROOM SOUP
Submitted by Steven Gonzales , Project Superintendent 1st year with McCarthy
PREPARATION
Brown Ground Beef in medium sized pan. Add in onion and garlic and let brown. Mix in salt and pepper. Add canned tomatoes, diced potatoes, and chopped green chilies.
Let meat, potatoes, tomatoes and green chile simmer for a bit so potatoes get flavor. Add can of cream of mushroom and beef broth.
Let it come to a boil then lower to a simmer until potatoes are to your liking.
Salmon Pasta Salad
SERVES: 3-4
PREP TIME: 40 MINUTES
INGREDIENTS
{ 12 OZ PENNE PASTA
{ 5 OZ SALMON
{ 1 PINT HALVED GRAPE TOMATOES
{ 1 CUP DICED CUCUMBER
{ ¼ CUP DICED RED ONION
{ ¼ CUP FRESH PARSLEY
{ 1/2 CUP OLIVE OIL
{ 3 TBSP RED WINE VINEGAR
{ 1½ TSP DIJON MUSTARD
{ JUICE FROM 1 LEMON
{ 2 TSP MINCED GARLIC
{ ¾ TSP DRIED OREGANO
{ ½ TSP SALT
{ ½ TSP BLACK PEPPER
Submitted by Meghan Huttenmeyer , Marketing Assistant 1st Year with McCarthy
PREPARATION
Cut salmon into bite sized pieces and season with salt and pepper. Cook in the air fryer at 400º for 10-15 minutes, or until golden and crispy.
Bring a large pot of salted water to a boil and cook pasta according to package instructions. Once done, drain and rinse under cold water.
Meanwhile, whisk together all ingredients for the dressing and set aside.
Prep all the veggies and add to a large bowl.
When the pasta is done, add to the bowl with the veggies and toss in the dressing until everything is well coated.
Garnish with fresh herbs and red pepper flakes if desired.
Sides
Sausage Stuffing
SERVES: 4-5
PREP TIME: 45 MINUTES
INGREDIENTS
{ 1 LB JIMMY DEAN SAUSAGE (PORK OR TURKEY)
{ 2 CLOVES GARLIC
{ 1 TSP DRIED ROSEMARY
{ 2 CELERY STALKS
{ 1 SMALL SWEET POTATO
{ 1 SMALL ONION
{ 2 CUPS BREAD CUBES (SOURDOUGH PREFERRED)
{ ½ CUP CHICKEN OR VEGETABLE BROTH
{ 2 TBSP OLIVE OIL
{ SALT AND PEPPER TO TASTE
Submitted by Kelala Poumpey , Digital Content Manager 1st Year with McCarthy
PREPARATION
Preheat oven to 350 degrees. In a large skillet over medium heat, heat olive oil. Add in diced sweet potato and cook for 5 minutes or until slightly softened. Add diced onion and diced celery to the skillet. Saute for 3-4 minutes or until the vegetables are tender.
Push vegetables to the side of the skillet and add Jimmy Dean Sausage. Break up the sausage with a spoon and cook until browned.
Add in minced garlic and rosemary. Saute for 1 minute or until fragrant. Season with salt and pepper to taste.
In a large mixing bowl, combine cooked sausage mixture with bread cubes. Slowly pour in chicken or vegetable broth and gently mix until the bread is moistened (bread should be moist, but not soggy).
Transfer the stuffing mixture to a greased baking dish. Cover the baking dish with aluminum foil and bake for 20-25 minutes.
Remove the foil and bake for an additional 10-15 minutes or until top is golden brown and slightly crispy.
Remove from the oven and let cool for 3 minutes before serving.
Butternut Squash Gratin
SERVES:
PREP TIME: MINUTES
COOK TIME: MINUTES
INGREDIENTS
{ 2 LBS BUTTERNUT SQUASH
{ 1 TBSP OLIVE OIL
{ SALT AND PEPPER TO TASTE
{ 16 CUPS FRESH SPINACH
{ 1 CUP HALF AND HALF OR LIGHT CREAM
{ 1 TBSP CORNSTARCH
{ 1 CUP FINELY SHREDDED PARMESAN CHEESE
{ ½ CUP CRÈME FRAICHE
Submitted by Robin Key , Project Manager
17 Years with McCarthy
PREPARATION
Preheat oven to 425 degrees. Lightly grease a 2-quart baking dish and set aside.
Peel squash and remove any seeds. Slice to ¼ inch thickness. Arrange slices in a 15x10x1 inch baking pan. Brush both sides lightly with olive oil. Season with salt and pepper. Bake, uncovered for 20 minutes. Remove from oven.
Increase oven temperature to 475 degrees. In a 4-6-quart Dutch oven, cook the spinach in lightly salted boiling water in 2 batches, for 1 minute or until wilted. Drain and cool slightly. Squeeze out any excess liquid. Coarsely chop the spinach and set aside.
In a medium saucepan combine half and half and cornstarch. Cook and stir until thickened and bubbling. Stir in spinach. Spread mixture in bottom of prepared 2-quart dish. Arrange squash over spinach mixture.
In a small bowl, stir together parmesan cheese and crème fraiche. Spread mixture over squash. Bake, uncovered for 10-15 minutes or until squash is tender and top in slightly browned. Season with salt and pepper to taste.
Modern Rumaki
SERVES: 3-4
PREP TIME: 45 MINUTES
COOK TIME: 45 MINUTES
INGREDIENTS
{ 1 CAN OF WHOLE WATER
CHESTNUTS, DRAINED
{ 1 LB OF BACON
{ ¼ CUP OF MAYONNAISE
{ ¼ CUP OF CHILI SAUCE
{ ½ CUP OF BROWN SUGAR
Submitted by Melissa Pawlowski , Project Manager
2 Years with McCarthy
PREPARATION
Preheat oven to 350 degrees. Prep a baking sheet with nonstick spray and set aside.
Cut uncooked bacon strips into thirds. Wrap each chestnut with bacon and secure with a toothpick. Evenly space the bacon wrapped chestnuts on the prepped baking sheet.
Mix mayonnaise, chili sauce, and brown sugar together and drizzle over the sheet of bacon wrapped chestnuts.
Bake for 45 minutes. Serve right out of the oven.
Southwest Mac and Cheese
SERVES: 6-8
PREP TIME: 15 MINUTES
INGREDIENTS
{ 1 LB GROUND BEEF
{ 1 PACKET TACO SEASONING
{ 1 CAN DICED TOMATOES
{ 1 CAN GREEN CHILIS
{ 1 JAR QUESO OF YOUR CHOICE
{ 1 BAG (16 OZ) MEDIUM PASTA SHELLS
Submitted by Kevin Bartlett , Project Director 18 Years with McCarthy
PREPARATION
Boil pasta shells until al dentè, drain water, and set aside.
In a pan, cook ground beef over mediumhigh heat. Once meat is browned, drain any excess grease. Add taco seasoning and ¾ cup water and mix. Simmer until thickened. Add the tomatoes, chili, and queso to the pan. Stir until combined.
Add pasta shells to the pan and serve.
Chickpea Pasta Salad
SERVES: 5-6
PREP TIME: 20 MINUTES
COOK TIME: 15 MINUTES
INGREDIENTS
{ 12 OZ PENNE PASTA
{ 1 (15OZ) CAN CHICKPEAS, DRAINED AND RINSED
{ ¼ CUP DICED RED ONION
{ 1/3 CUP OLIVE OIL
{ 3 TBSP RED WINE VINEGAR
{ 1½ TSP DIJON MUSTARD
{ JUICE OF 1 LEMON
{ 2 TSP MINCED GARLIC
{ ¾ TSP DRIED OREGANO
{ ½ TSP SALT
{ ½ TSP BLACK PEPPER
Submitted by Meghan Huttenmeyer , Marketing Assistant
1st Year with McCarthy
PREPARATION
Bring a large pot of salted water to a boil and cook pasta until al dentè. Once cooked, drain pasta and rinse under cold water. Meanwhile, whisk together all ingredients for the dressing and set aside.
Prep all veggies and the chickpeas and add to a large bowl. Add cooked pasta to the bowl with the veggies and toss. Add in the dressing until everything is well coated. Garnish with fresh herbs and red pepper flakes if desired.
Zucchini Casserole
SERVES: 6-8
PREP TIME: 60 MINUTES
COOK TIME: 30 MINUTES
INGREDIENTS
{ 1 (4 OZ) STICK BUTTER
{ 1 (6 OZ) PACKAGE STUFFING MIX
{ 8 OZ SOUR CREAM
{ 2 (10.5 OZ) CANS CREAM OF CHICKEN SOUP
{ 1 MEDIUM YELLOW ONION, DICED
{ 4-5 CUPS ZUCCHINI, DICED
Submitted by Robert Fout , Assistant VDC Manager
11 Years with McCarthy
PREPARATION
Preheat oven to 350 degrees.
Melt butter in a pan over medium high heat and add onions to cook until translucent.
Once cooked, mix 1/3 of the onions with ½ of a package of stuffing mix. Spread the onion and stuffing mixture evenly across the bottom of casserole dish.
Mix the remaining onions with sour cream, cream of chicken soup, and zucchini. Pour the mixture over the stuffing and onion layer in the casserole dish.
Top with the remaining stuffing mix and bake for 30 minutes.
The Best Holiday Yams
SERVES: 3-4
PREP TIME: 30 MINUTES
COOK TIME: 25 MINUTES
INGREDIENTS
{ 15 OZ CANNED YAMS (UNSWEETENED)
{ 1 STICK IRISH BUTTER (MY FAVORITE)
{ 1/2 CUP BROWN SUGAR (OR MORE/ TO TASTE)
{ 1 TSP CINNAMON
{ 1 TSP VANILLA EXTRACT
{ 1 TSP SEA SALT
{ MARSHMALLOWS (OPTIONAL)
Submitted by Trent Flores , Estimator
1 Year with McCarthy
PREPARATION
Preheat oven to 400º
Strain off yams and place then into a small baking dish.
Cut up 1 stick of butter into small chunks and sprinkle them throughout the baking dish.
Combine brown sugar, cinnamon, and sea salt in a bowl. Sprinkle the combination over the yams. Drizzle vanilla extract over the yams.
Optional: cover yams with marshmallows if you desire.
Place dish in the oven and bake for about 25-30 minutes or until yams are soft.
Freshly Made Cranberry Goodness
SERVES: 3-4
PREP TIME: 15 MINUTES
COOK TIME: 15 MINUTES
INGREDIENTS
{ 1/2 CUP OF SUGAR
{ 1/2 CUP BROWN SUGAR
{ 1/4 TSP OF GROUND CINNAMON
{ 1/2 CUP OF ORANGE JUICE
{ 1/4 TSP OF ORANGE ZEST
{ 1/2 CUP OF WATER
{ 12 OZ OF FRESH CRANBERRIES
Submitted by Karla Woods , Estimator
5 Years with McCarthy
PREPARATION
Rinse cranberries.
Add water, orange juice, and sugars to a pot and bring to a boil, be sure to constantly stir so sugar dissolves.
Add cranberries, cinnamon, and orange zest.
Turn heat down to a simmer.
As cranberries begin to pop, mash slightly with potato masher.
Remove from heat, let cool. Can be used immediately or put in fridge.
Oyster Cornbread
SERVES: 5-6
PREP TIME: 45 MINUTES
COOK TIME: 45 MINUTES
INGREDIENTS
{ 2 (8 OZ) PACKAGES CORN BREAD MIX
{ 3 TBSP BUTTER
{ ½ CUP CHOPPED ONIONS
{ ½ CUP DICED CELERY
{ 2 (8 OZ) CANS OYSTERS, LIQUID RESERVED
{ 2 EGGS
{ ½ TSP GROUND BLACK PEPPER
{ 1 TBSP POULTRY SEASONING
{ 1½ TSP DRIED SAGE
{ 1 (14.5 OUNCE) CAN CHICKEN BROTH
Submitted
by JAY
ROBINSON , PROJECT SUPERINTENDENT
3 Years with McCarthy
PREPARATION
Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl.
Preheat oven to 350º F.
Lightly grease a 9x9 inch baking pan.
Over medium-low heat melt butter in a large saucepan. Mix in the onions and celery. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs.
Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture. Transfer to the baking dish.
Bake uncovered in the preheated oven for 45 minutes.
Honey Mustard Salad
SERVES: 2-4
PREP TIME: 15 MINUTES
INGREDIENTS
DRESSING (GOOD FOR 3 SALADS
STORED FOR UP TO 1-2 WEEKS, REFRIGERATED)
{ 1/3 CUP OLIVE OIL
{ 3 TBSP APPLE CIDER VINEGAR
{ 1 TBSP DIJON MUSTARD
{ 2 TBSP HONEY
{ 1/4 TSP SALT
{ 1 TSP BLACK PEPPER
SALAD
{ 1 LARGE HEAD OF GREEN LEAF OR RED LEAF LETTUCE
{ 1/4 CUP OF CANDIED PECANS
{ 1/4 CUP OF FETA CHEESE
{ 1 WHOLE SMALL APPLE CUT INTO BITE SIZED PIECES
Submitted
by
David Faber , Business Development Director
1st year with McCarthy
PREPARATION
Mix into a sealed container; oil, vinegar, dijon mustard, honey, salt and black pepper for dressing.
Add lettuce to large mixing bowl. Pour 1/3 cup of dressing onto lettuce in bowl. Add feta, apple and candied pecans to bowl, toss salad to mix all ingredients (apples will tend to accumulate at the bottom of the bowl).
Artichoke Milanese
SERVES: 16
PREP TIME: 30 MINUTES
COOK TIME: 30 MINUTES
INGREDIENTS
{ 2/3 CUP BUTTER
{ 2 CUPS MUSHROOMS SLICED
{ 2 TBSP SEASONED BREADCRUMBS
{ 1 TBSP MINCED GARLIC (MORE IF YOU LIKE. I DO!)
{ 4 TBSP LEMON JUICE (FRESH IF YOU HAVE IT)
{ 4 PKG (9OZ EACH) FROZEN ARTICHOKE HEARTS THAWED AND DRAINED.
{ ¼ CUP FRESH GRATED PARMESAN CHEESE (MORE IF YOU LIKE AND I DO!)
Submitted by Raquel Skelton , Administrative Assistant
1st Year with
McCarthy
PREPARATION
Preheat oven 350º F
Melt butter and cook mushrooms until tender.
Mix together breadcrumbs, garlic, and lemon juice, stir into mushrooms.
Arrange artichoke hearts in a buttered shallow baking dish, spoon mushroom mix over the top of the artichokes and sprinkle fresh grated parmesan cheese.
Bake for 30-35 minutes uncovered.
This dish can be made ahead and baked when ready.
Gluten Free Sausage Balls
SERVES: 4
PREP TIME: 15 MINUTES
COOK TIME: 20-25 MINUTES
INGREDIENTS
{ 1 LB. BREAKFAST SAUSAGE (MILD OR HOT)
{ 8 OZ CREAM CHEESE, SOFTENED
{ 11/4 CUP ALL PURPOSE GLUTEN FREE FLOUR
{ 1 TBSP GRANULATED SUGAR
{ 1 TSP BAKING POWDER
{ 1/2 TSP BAKING SODA
{ 1/4 TSP SALT
{ 8 OZ SHREDDED CHEDDAR CHEESE (SHARP OR EXTRA SHARP)
Submitted by Molly MIlne , Sr. Design Integration
Manager | 1 Year with McCarthy
PREPARATION
Preheat the oven to 375º F.
Mix the dry ingredients.
Combine all the remaining ingredients with dry ingredient mixture until well combined.
Roll into 11/2” balls or use a cookie scoop and for 11/2” balls. Place on parchment on a baking sheet and bake for 20-25 minutes, or until brown.
Can be frozen and baked later. If frozen, remove from baking sheet and place in air tight container. Freeze until ready to bake.
Cajun Crackers
SERVES: 4
PREP TIME: 15 MINUTES
INGREDIENTS
{ 1 GALLON JAR
{ VARIETY OF CRACKER (SALTINE, MULTI GRAIN, CLUB ETC. ENOUGH TO FILL THE GALLON JAR)
{ 11/2 CUP CANOLA OIL
{ 2 TSP CRUSHED RED PEPPER
{ 1 (2 OZ) PACK OF DRY RANCH DRESSING MIX
{ ADDITIONAL SEASONING IF YOU LIKE (EXAMPLE GARLIC OR ONION POWER)
{ OPTIONAL: NUTS, PRETZELS
Submitted by Susan Atchley , Project Administrator
3 Years with McCarthy
PREPARATION
Mix oil, red pepper, and ranch dressing packet.
Fill the jar with crackers, add nuts / pretzels (honey mustard pretzels are great). Pour the oil mixture into the jar over the crackers. Roll the closed jar to mix the oil and cracker.
Melrose Baked Beans
SERVES: 4-6
PREP TIME: 5 MINUTES
COOK TIME: 60-80 MINUTES
INGREDIENTS
{ 15 OZ CANS OF PORK AND BEANS
{ 8 TBSP BROWN SUGAR
{ 1 TSP DRY MUSTARD
{ 1 CUP KETCHUP
{ 8 SLICES UNCOOKED BACON, CUT IN 1” PIECES
Submitted by Molly MIlne , Sr. Design Integration
Manager | 1 Year with McCarthy
PREPARATION
Grease a 9 x 14 baking dish.
Combine all ingredients and place in greased baking dish.
Cover with foil and bake 30 minutes at 350º.
Remove foil and bake uncovered for 30-50 minutes until bacon is browned and beans are done.
Desserts
Snowball Cookies
SERVES: 6-8
PREP TIME: 30 MINUTES
COOK TIME: 10-12 MINUTES
INGREDIENTS
{ 1½ OZ (3 STICKS) SOFTENED BUTTER
{ ¾ CUP POWDERED SUGAR
{ 1 TBSP VANILLA EXTRACT
{ ½ TSP SALT
{ 3 CUPS ALL-PURPOSE FLOUR
{ 2 CUPS SEMI SWEET CHOCOLATE CHIPS
{ ½ CUP FINELY CHOPPED NUTS
{ SPRINKLE OF POWDERED SUGAR
Submitted
by
Melissa Kress , Project Administrator
4 Years with McCarthy
PREPARATION
Preheat oven to 375 degrees.
Mix butter, sugar, vanilla extract, and salt in a large mixing bowl until creamy. Gradually mix in the flour. Once combined, fold in chocolate chips and nuts.
Shape level tablespoons of dough into 1¼ inch balls and place on an ungreased baking sheet.
Bake for 10-12 minutes or until cookies are lightly browned.
While cookies are hot, sift powdered sugar over the top. Cool cookies on the baking sheet for 10 minutes and move to wire racks to cool completely.
Sprinkle with additional powdered sugar if desired. Serve immediately or store extras in airtight containers.
Lake Valley Pecan Pie Bars
SERVES: 6-8
PREP TIME: 90 MINUTES
COOK TIME: 60-70 MINUTES
INGREDIENTS
CRUMB LAYER
{ 1¾ CUPS ALL-PURPOSE FLOUR
{ ½ CUP SUGAR
{ ¾ CUP COLD BUTTER
TOP LAYER
{ 2/3 CUP FIRMLY PACKED BROWN SUGAR
{ 1/3 CUP + 1 TBSP FLOUR
{ 4 LARGE EGGS
{ 1 TBSP VANILLA EXTRACT
{ ½ TSP SALT
{ 1½ CUPS CORN SYRUP
{ 2 CUPS ROUGHLY CHOPPED PECANS
Submitted by Cody Wagner ,
8 Years with McCarthy
PREPARATION
Project Director
Preheat oven to 350 degrees for aluminum bake ware and 325 degrees for glass bake ware. Lightly grease and line 9x13 pan with parchment paper.
Combine flour and sugar. Rub the butter through the flour mixture until well incorporated and resembles dry coarse meal. Optionally, pulse butter into flour mixture with food processor if you prefer.
To create the top layer, mix the remaining flour and brown sugar. Whisk in eggs, vanilla extract, salt, and corn syrup. Let mixture stand for 15 minutes.
Press crumb mixture firmly into an even layer on the bottom on the pan. Bake for 20 minutes or until edges start to brown.
Mix chopped pecans into top layer. Remove bars from oven and pour topping on while still hot. Return to oven and bake for an additional 40-50 minutes until the filling is set. Center should be wobbly like a set jelly when finished.
Cool pan to room temperature before placing bars in fridge to chill. Slice into bars and serve.
Layered Pumpkin Cheesecake
SERVES: 6-8
PREP TIME: 90 MINUTES
COOK TIME: 60 MINUTES
INGREDIENTS
CRUST
{ 1½ CUPS GRAHAM CRACKER CRUMBS
{ ¼ CUP GRANULATED SUGAR
{ ½ TSP GROUND CINNAMON
{ ½ TSP SALT
{ 4 TBSP MELTED BUTTER
CHEESECAKE LAYER
{ 2 (8 OZ) PACKAGES CREAM CHEESE, ROOM TEMPERATURE
{ ½ CUP SOUR CREAM
{ ½ CUP GRANULATED SUGAR
{ 2 EGGS
{ 3 TBSP ALL-PURPOSE FLOUR
{ 1 TSP VANILLA EXTRACT
PUMPKIN LAYER
{ 1 (15 OZ) CAN PURE PUMPKIN
{ ¾ CUP EVAPORATED MILK
{ ¾ CUP GRANULATED SUGAR
{ 2 EGGS
{ 1 TSP VANILLA EXTRACT
{ 2 TSP PUMPKIN PIE SPICE
Submitted by Daniel
Lewis , Assistant Project Manager
3 Years with McCarthy
PREPARATION
Preheat oven to 350 degrees.
Spray a 10-inch spring-form pan with cooking spray and wrap the outside in several layers of aluminum foil. Set aside.
To make the crust, combine dry ingredients in a bowl. Add melted butter and mix until butter is evenly distributed. Pour into prepared pan and press evenly across the bottom of the pan.
For the cheesecake layer, combine the cream cheese and sour cream in a mixer on medium-high until fully incorporated and fluffy. Add sugar and beat to combine. Add eggs one at a time on low, waiting for the first to incorporate before adding the second. Scrape down the sides of the bowl, increase speed to medium-high and beat until fluffy. Add vanilla and flour, and mix to combine, ensuring that no pockets of flour remain. Pour mixture over prepared Crust and spread evenly to edges.
To make the pumpkin layer, combine all ingredients in a large bowl with a whisk until the mixture is homogeneous. Gently ladle pumpkin batter on top of cheesecake layer and spread evenly to the edges of the pan.
Put the pan on a rimmed baking sheet and place in oven. Add hot water to the rimmed baking sheet so that the water comes almost completely to the lip of the baking sheet. Bake for 1 hour. Turn off the oven without opening the door and allow the cheesecake to cool in the oven for 30 minutes before removing it to the counter to cool completely. Gently run a knife around the edge of the cake and transfer to the refrigerator to cool for 8 hours or overnight.
Lebkuchen
(Traditional German Gingerbread Cookies)
SERVES: 6-8
PREP TIME: 30 MINUTES
COOK TIME: 8-12 MINUTES
INGREDIENTS
{ 2/3 CUP HONEY
{ 1/3 CUP SUGAR
{ 2 TBSP MELTED BUTTER
{ 2 EGGS
{ 3 TBSP MARMALADE
{ ½ TSP BAKING POWDER
{ ¼ TSP BAKING SODA
{ 2 CUPS ALL-PURPOSE FLOUR
{ ½ CUP COARSE GROUND ALMONDS
{ ½ TSP GROUND CLOVES
{ 1 TSP CARDAMOM
{ 1 TSP ALLSPICE
{ 1½ TSP GROUND GINGER
{ 1½ TSP CINNAMON
{ LEMON GLAZE:
{ 1-2 CUPS POWDERED SUGAR
{ 1-3 TBSP LEMON JUICE
Submitted by Liz
Forster , Operations Coordinator
1 Year with McCarthy
PREPARATION
In a medium bowl, combine the dry ingredients. Once dry ingredients are combined, gradually add in the wet ingredients.
For best results, refrigerate dough for an hour before baking (this keep the cookies round and fluffy). Use a cookie scoop to place dough on a parchment-lined cookie sheet.
Bake cookies for 8-12 minutes or until slightly golden and a toothpick comes out clean.
While the cookies are baking, combine powdered sugar and lemon juice in a medium bowl to create icing.
Let cookies cool completely on a wire rack before dipping them in lemon glaze. Do 1-2 coats of icing per cookie, letting the icing dry completely between coats.
Once icing is dry, store cookies in air tight container with a piece of bread (this helps retain their softness).
Traditional New Mexico Biscochitos
SERVES: 6-7
PREP TIME: 20MINUTES
COOK TIME: 10 MINUTES
INGREDIENTS
{ 6 CUP FLOUR
{ ¼ TSP SALT
{ 3 TSP BAKING POWDER
{ 2 CUPS LARD
{ 1½ CUP GRANULATED SUGAR
{ 2 TSP ANISE SEED
{ 2 EGGS
{ ¼ CUP WHISKEY
{ ¼ CUP GRANULATED SUGAR FOR TOPPING
{ 1 TBSP CINNAMON
Submitted by Elias Ponce , Sr. VDC Manager
1 Year with McCarthy
PREPARATION
Preheat oven to 350 degrees.
In a bowl, sift flour with baking powder and salt.
In a separate bowl, add lard, sugar, and anise seed. Mix until creamy and fluffy. Once the mixture is fluffy, beat in eggs one at a time.
Add whiskey and the flour mixture to the bowl and mix until combined.
On a floured surface, roll out the dough to a quarter or half inch thickness. Optionally, use a cookie cutter to cut out shapes.
Place the cookies on an ungreased baking sheet and bake for 10 minutes or until lightly brown.
After baking carefully toss cookies in a mixture of sugar and cinnamon.
Chocolate-Covered Cherry Cookies
MAKES 48 COOKIES
PREP TIME: 40 MINUTES
COOK TIME: 10 MINUTES
INGREDIENTS
{ 1½ CUPS ALL-PURPOSE FLOUR
{ ½ CUP UNSWEETENED COCOA POWDER
{ ½ CUP BUTTER, SOFTENED
{ 1 CUP SUGAR
{ ¼ TSP SALT
{ ¼ TSP BAKING POWDER
{ ¼ TSP BAKING SODA
{ 1 EGG
{ 1½ TSP VANILLA EXTRACT
{ 48 UNDRAINED MARASCHINO CHERRIES
{ 1 PACKAGE (6 OZ) SEMISWEET CHOCOLATE PIECES
{ ½ CUP SWEETENED CONDENSED MILK
Submitted by Rachael Garibaldi , Controls Manager
1 Year with McCarthy
PREPARATION
Preheat oven to 350 degrees.
Combine flour and cocoa powder in a mixing bowl. Set aside.
In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds or until softened. Add the sugar, salt, baking powder, and baking soda. Beat until well combined. Gradually beat in flour mixture until well combined.
Shape the dough into 1 inch balls and place them on an ungreased baking sheet. Press down your thumb to create an indent in the middle of each cookie.
Drain cherries, reserving the juice. Place a cherry in the center of each cookie. Set aside.
In a small saucepan, combine the chocolate pieces and sweetened condensed milk. Heat until melted, stirring frequently. Stir in 4 TSP of the reserved cherry juice and mix well. Frosting should have a spreadable consistency.
Spoon 1 TSP of frosting over each cherry on the unbaked cookies, spreading chocolate mixture to completely cover the cherry. Frosting may be thinned with additional cherry juice, if needed.
Bake cookies for 10 minutes. Remove and place on wire rack to cool completely. Cover and store at room temperature for up to two days.
Oatmeal Raisin Cookies
(That Don’t Suck)
MAKES 3 DOZEN COOKIES
PREP TIME: 15 MINUTES
COOK TIME: 9-13 MINUTES
INGREDIENTS
{ 1 CUP (2 STICKS) SOFTENED, UNSALTED BUTTER
{ 1 CUP PACKED, DARK BROWN SUGAR
{ 1/3 CUP GRANULATED SUGAR
{ 2 LARGE EGGS
{ 1¼ TBSP VANILLA EXTRACT
{ 1½ CUPS ALL-PURPOSE FLOUR
{ ¾ TSP BAKING SODA
{ 1¼ TSP GROUND CINNAMON
{ ¼ TSP GROUND CARDAMOM OR GINGER
{ ¼ TSP FRESHLY GRATED NUTMEG
{ 3 CUPS ROLLED OATS (NOT INSTANT)
{ 1½ CUPS RAISIN
Submitted by Keston Roach , Logistics Coordinator
1 Year with McCarthy
PREPARATION
Preheat oven to 350 degrees.
Soak the raisins in maple syrup or dark rum. Grease two large cookie sheets or line with parchment paper.
Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars. Beat for 2 minutes or until fluffy. Beat in eggs, one at a time, until fully incorporated. Beat in vanilla extract.
In a separate bowl, use a wooden spoon or spatula to mix flour, salt, baking soda, cinnamon, nutmeg, and cardamom. Set mixer on low speed. Beat flour mixture into butter mixture. Stir in oats and drained raisins.
Spoon out dough by large tablespoons onto cookie sheets. Leave at least 2 inches between each cookie.
Bake 9-13 minutes or until edges are golden brown. Cool completely on a wire rack. Store in an airtight container at room temperature.
Miggli (Lebanese Cinnamon Rice Pudding)
SERVES: 3-4
PREP TIME: 4 HOURS
COOK TIME: 25 MINUTES
INGREDIENTS
{ ½ CUP RICE FLOUR
{ ¾ CUP GRANULATED SUGAR
{ 1 TBSP GROUND CINNAMON
{ 1 TBSP CARAWAY
{ 4 CUPS WATER
OPTIONAL TOPPINGS
{ SHREDDED COCONUT
{ CRUSHED PISTACHIO
{ PINE NUTS
{ SLICED ALMONDS
Submitted by Elvy Massoud , Learning & Development Specialist | 1 Year with McCarthy
PREPARATION
Combine all dry ingredients in a mediumsized deep pot. Add the water (cold or room temperature) and whisk thoroughly.
Place the pot on the stove on mediumhigh heat and let come to a boil, about 5 minutes. Continue to whisk so the rice flour does not clump.
Once pudding has started to boil, decrease the heat to low and whisk consistently for an additional 15-20 minutes until the pudding has thickened.
Pour the hot pudding into individual bowls and top with 1 TSP each of your choice of toppings. Set aside to thicken and cool. Let refrigerate for 4 hours before serving.
Banana Pudding
SERVES: 6-8
PREP TIME: 60 MINUTES
COOK TIME: 20 MINUTES
INGREDIENTS
{ 3 RIPE BANANAS
{ 2 CUPS VANILLA WAFERS
{ ¾ CUP GRANULATED SUGAR
{ 4 LARGE EGGS
{ 2 TBS. ALL-PURPOSE FLOUR
{ PINCH OF SALT
{ 2 CUPS WHOLE MILK
{ 1 TSP. VANILLA EXTRACT
Submitted
by Sheynia
3 Years with McCarthy
Martin , Sr. Procurement Engineer
PREPARATION
In a saucepan, add 3 egg yolks (set the whites aside), 1 whole egg, flour, ½ cup sugar, and a pinch of salt. Stir to combine. Mash 1 ½ bananas and add to saucepan. Pour in milk and cook uncovered for 20 minutes or until thickened. Remove from heat and add in vanilla extract.
Using an electric mixer, whisk leftover egg whites until stiff. Add in remaining sugar and whisk until stiff peaks form.
To finish, layer serving vessel(s) with vanilla wafers, a layer of pudding, a layer of sliced banana, and top with meringue. Chill for 20 minutes and serve.
Hot Cocoa Cookies
SERVES: 6-8
PREP TIME: 90 MINUTES
INGREDIENTS
{ ½ CUP UNSALTED BUTTER
{ 12 OZ SEMI-SWEET CHOCOLATE
{ 1½ CUP FLOUR
{ ¼ CUP UNSWEETENED COCOA FLOUR
{ 1½ TSP BAKING POWDER
{ ¼ TSP SALT
{ 1¼ CUP BROWN SUGAR
{ 3 EGGS
{ 1½ TSP VANILLA EXTRACT
{ APPROXIMATELY 25 LARGE MARSHMALLOWS
ICING
{ 2 CUP POWDERED SUGAR
{ 4 TBSP UNSALTED BUTTER
{ ¼ CUP UNSWEETENED COCOA POWDER
{ ¼ CUP HOT WATER
{ ½ TSP. VANILLA EXTRACT
{ ASSORTED SPRINKLES
Submitted by Annika Goldbach , Administrative Assistant 1st Year with McCarthy
PREPARATION
In medium saucepan, melt butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a separate bowl, beat sugar, eggs, and vanilla on low speed with electric mixer. Add cooled chocolate mixture and blend until just combined. Gradually add in flour mixture while mixing continuously. Scrape down the sides of the bowl, then cover and refrigerate for at least 1 hour. If making a day ahead, let sit at room temperature for 30 minutes before shaping.
Preheat oven to 325º F. Line two baking sheets with parchment paper. Use a tablespoon to scoop dough and roll into even balls. Arrange 2 inches apart on baking sheets. Press down to flatten slightly. Bake for 12 minutes.
While cookies bake, cut marshmallows in half. Remove cookies from oven and press one marshmallow half (cut side down) into the center of each cookie. Return cookies to oven for an additional 2-3 minutes. Allow cookies to cool on a wire cooling rack.
Prepare cookie icing by combining all ingredients in medium sized bowl. Whisk to combine. Place baking sheet under wire cooling rack to catch excess icing. Spoon a small amount of icing onto each marshmallow and spread using back of the spoon. Add sprinkles immediately. Allow to set for 30 minutes before serving.
Pumpkin Bars
SERVES: 5-6
PREP TIME: 30 MINUTES
COOK TIME: 30 MINUTES
INGREDIENTS
{ 2 CUPS ALL-PURPOSE FLOUR (SPOONED & LEVELED)
{ 1½ TSP BAKING POWDER
{ 1 TSP SALT
{ 1½ TSP GROUND CINNAMON
{ 2 TSP PUMPKIN PIE SPICE
{ 1 CUP VEGETABLE OIL
{ 3 LARGE EGGS
{ 1 CUP PACKED LIGHT OR DARK BROWN SUGAR
{ 1/3 CUP GRANULATED SUGAR
{ 2 TBSP. PURE MAPLE SYRUP
{ 1 (15 OZ) CAN PUMPKIN PUREE
{ 1½ TSP PURE VANILLA EXTRACT
FROSTING
{ 8 OZ FULL-FAT, ROOM
TEMPERATURE CREAM CHEESE
{ ¼ CUP UNSALTED, ROOM
TEMPERATURE BUTTER
{ 3 CUPS POWDERED SUGAR
{ 1 TSP. PURE VANILLA EXTRACT
{ ¼ TSP. PUMPKIN PIE SPICE
{ 1/8 TSP. SALT
OPTIONAL
{ SPRINKLES FOR DECORATION
Submitted by JAY ROBINSON , PROJECT SUPERINTENDENT
3 Years with McCarthy
PREPARATION
Preheat oven to 350º F. Whisk wet ingredients together. Gradually add in dry ingredients. Spread into 10x15 baking pan. Bake for 30 minutes.
While baking, combine frosting ingredients into a bowl. Mix to combine.
Remove bars from oven. Let cool, frost, and serve.
Pretzel Jello Salad
SERVES: 6-8
PREP TIME: 45 MINUTES
COOK TIME: MINUTES
INGREDIENTS
{ INGREDIENTS
{ 2 CUPS CRUSHED PRETZELS
{ ¾ CUPS MELTED BUTTER
{ 1 CUP PLUS 3 TBSP. SUGAR
{ 2 PACKAGE JELLO, STRAWBERRY OR RASPBERRY
{ 2 CUPS BOILING WATER
{ 2-4 CUPS OF RASPBERRIES OR SLICED STRAWBERRIES
{ 8 OZ COOL WHIP
{ 8 OZ CREAM CHEESE
Submitted by Kyle Roman ,
1st Year with McCarthy
PREPARATION
Preheat oven to 350º F.
Project Manager
Combine jello and boiling water. Stir until dissolved. Set aside and let cool to room temperature.
Spray 9x13 inch pan with nonstick spray. Combine pretzels, butter and 3 tablespoon sugar and press into bottom of pan. Bake for 10 minutes. Cool to room temperature.
Combine cream cheese and remaining sugar. Fold in the Cool Whip. Spread mixture over the cooled crust. Spread to edge of dish. Refrigerate for 30 minutes.
Spread fruit in even layer over top. Pour Jello carefully over the fruit. Refrigerate until set and enjoy!
Zucchini Chocolate Chip Muffins
SERVES: 12
PREP TIME: 20 MINUTES
COOK TIME: 25 MINUTES
INGREDIENTS
{ INGREDIENTS
{ 1 ¾ CUPS ALL-PURPOSE FLOUR
{ 1 TSP. BAKING POWDER
{ ½ TSP. BAKING SODA
{ ½ TSP. SALT
{ 1 ½ TSP. GROUND CINNAMON
{ ¼ TSP. GROUND NUTMEG
{ PINCH OF CARDAMOM
{ ½ CUP VEGETABLE BROTH OR MELTED COCONUT OIL
{ ½ CUP GRANULATED SUGAR
{ 1/3 CUP PACKED LIGHT OR DARK BROWN SUGAR
{ 2 LARGE EGGS, ROOM TEMPERATURE
{ 2 TSP. PURE VANILLA EXTRACT
{ 2 TBSP. MILK
Submitted by Lynsey Jones , Sr. PROJECT Manager
15 Years with McCarthy
PREPARATION
Preheat oven to 425° F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
Whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, and nutmeg together in a large bowl. Set aside.
In a medium bowl, whisk the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk together. Whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in any add-ins you want to include, if any. Do not over mix.
Spoon the batter into liners, filling them all the way to the top. Sprinkle with coarse sugar, if desired.
Bake for 5 minutes at 425° F; then, keeping the muffins in the oven, reduce heat to 350°F and continue baking for another 15-18 minutes or until a toothpick inserted in the center comes out clean. For mini muffins, bake 11–13 minutes at 350°F the whole time.
Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm. Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week. These can be frozen and warmed up in a microwave to last longer than 1 week.
Crack!
SERVES: 6-8
PREP TIME: 15 MINUTES
COOK TIME: 5 MINUTES
INGREDIENTS
{ 2 STICKS BUTTER
{ ¾ CUP BROWN SUGAR
{ 1 SLEEVE CLUB CRACKERS
{ 1 BAG MINI CHOCOLATE CHIPS
Submitted by Debby Bitz , Sr. PROJECT Administrator 15 Years with McCarthy
PREPARATION
Preheat oven to 450º F. Line jelly roll pan with club crackers. Boil butter and brown sugar for 3 minutes. Pour over crackers.
Bake for 3-5 minutes. (Watch baking time carefully. When caramel is bubbly all over - pull out of oven). Immediately sprinkle chocolate chips over caramel topping. It will quickly melt and you can spread over the top.
Refrigerate for 30 minutes, pull out and break into individual pieces. You can break into individual cracker pieces or break randomly - it doesn’t last long so it doesn’t have to be pretty.
Double Layer Chocolate Pie
SERVES: 6-8
PREP TIME: 4 HOURS
INGREDIENTS
{ 4 OZ PHILADELPHIA CREAM CHEESE, SOFTENED
{ 2 CUPS PLUS 1 TBSP. COLD MILK
{ 1 TBSP. SUGAR
{ 1 (8 OZ) TUB COOL WHIP WHIPPED TOPPING, THAWED
{ 1 READY-TO-USE OREO OR CHOCOLATE PIE CRUST
{ 2 PACKAGES JELLO CHOCOLATE INSTANT PUDDING
Submitted by Mandy Brown ,
1st year with McCarthy
PREPARATION
Sr. Marketing Coordinator
Combine cream cheese, 1 TBSP milk, and sugar in a large bowl with whisk until blended. Stir in Cool Whip. Spread onto the bottom of the crust.
Beat pudding mixes and 2 cups milk in a separate large bowl with a whisk for 2 min (pudding will be thick). Immediately stir in the remaining Cool Whip. Spread over the cream cheese layer in the crust. Refrigerate for 4 hours or until firm.
Blueberry Lemon Cookies
SERVES: 6-8
PREP TIME: 95 MINUTES
COOK TIME: MINUTES
INGREDIENTS
{ ¾ CUP BUTTER, ROOM TEMPERATURE
{ 4 OZ CREAM CHEESE, ROOM TEMPERATURE
{ 1 ¾ CUPS + 5 TBSP. GRANULATED SUGAR
{ 1 EGG
{ 1 TSP. VANILLA
{ 2 TBSP. LEMON EXTRACT
{ 2 TBSP. LEMON JUICE
{ 2 TBSP. LEMON ZEST
{ 1 TSP. SALT
{ ½ TSP. BAKING SODA
{ 3 CUPS FLOUR
{ 1 CUP WHITE CHOCOLATE CHIPS
{ 1 CUP FRESH BLUEBERRIES
Submitted by Annika Goldbach , Administrative Assistant 1st Year with McCarthy
PREPARATION
Preheat oven to 350º F and grease or line 2 baking sheets. Cream together butter, 1 ¾ cups of sugar, cream cheese, for 2 minutes until smooth and fluffy. Add in egg, vanilla, lemon extract, lemon juice, and lemon zest and beat for 1 minute.
Mix in salt, baking soda, and flour by hand until flour is just combined. Gently fold in chocolate chips and blueberries—try not to mash any of the blueberries.
Place 5 tablespoons of sugar in a small bowl. Scoop about ¼ cup of dough and roll the ball of dough in the sugar. Freeze the dough balls for at least 1 hour before baking (You need to freeze the dough or you’ll end up with cookies that look like puddles).
Bake for 10-13 minutes until the edges of the cookies are just barely golden. Let cookies sit on the cookie sheet for at least 10 minutes before transferring to a cooling rack. If you make small cookies be sure to decrease the baking time.
Chocolate Peanut Butter Balls
SERVES: 4
PREP TIME: 15 MINUTES
INGREDIENTS
{ 1 JAR CREAMY PEANUT BUTTER (REGULAR NOT THE NATURAL KIND)
{ 1 STICK UNSALTED BUTTER
{ 1 CUP POWDERED SUGAR
{ 2 CUPS DARK OR SEMI-SWEET BAKING CHOCOLATE CHIPS
Submitted by Sheynia Martin , Sr. Procurement Engineer
3 Years with McCarthy
PREPARATION
In a mixing bowl, add some creamy peanut butter, powdered sugar, and softened unsalted butter.
Mix until combined.
Roll the peanut butter mixture into 1 inch balls and place in a freezer-safe container lined with wax paper. Chill in the freezer for 1 hour.
Melt some baking chocolate using a microwave or double-boiler. Dip the peanut butter balls, one at a time, in the melted chocolate. Set the balls on wax paper and drizzle with the excess chocolate or top with sprinkles if desired. Place in the fridge for 10-15 minutes until the chocolate sets.
Seven Layer Jello Salad
SERVES: 12
PREP TIME: 60 MINUTES
INGREDIENTS
{ 4 (3 OZ) PACKAGES OF JELLO (GREEN, ORANGE, YELLOW, RED)
{ 1 PINT SOUR CREAM
{ 2 ENVELOPES OF KNOX GELATIN
{ 2 TSP. OF VANILLA EXTRACT (REAL VANILLA, NOT IMITATION)
{ 2 CUPS OF MILK (WHOLE PREFERABLY)
{ 1 CUP SUGAR
Submitted
by Melissa
3 Years with McCarthy
Pawlowski , Project Manager
PREPARATION
Grease 13” x 9” dish with vegetable oil and chill in the refrigerator for 30 minutes.
Dissolve the packages of Jello (separately) in 1 cup of hot water and add 1/2 cup cold water. Pour green Jello into refrigerated dish and refrigerate to set (about 30 minutes).
While green Jello is setting, bring to a boil the 2 cups of milk and 1 cup of sugar, mixing constantly (careful not to burn the milk/sugar mixture).
While you are waiting for the milk and sugar to come to a boil, dissolve the 2 envelopes of Knox Gelatin in 1/2 cup of cold water in a medium mixing bowl.
Once the milk mixture has come to a boil, turn off the heat and add the milk and sugar mixture to the Knox Gelatin in the mixing bowl along with the sour cream and the vanilla.
Beat with stand mixer or electric hand mixer until blended (about 2 minutes). When milk mixture is fairly cool, add 11/2 cups to top of set green Jello and refrigerate (about 30 minutes).
Repeating the same steps above, add the orange Jello on top of the white layer, and let set in the refrigerator (about 30 minutes), followed by the white layer and let set in the refrigerator (about 30 minutes), followed by the yellow Jello layer and let set in refrigerator (about 30 minutes), followed by the last white layer and let set in refrigerator (about 30 minutes) and topped off by the red Jello layer and let set in refrigerator.
You can make it with the colors in any order or use colors of Jello that aren’t listed. Best to make this a day or two before the holiday. Enjoy!!
Oatmeal Scotchies (Loved
by everyone but especially those who don’t like raisins)
MAKES: 2 DOZEN
PREP TIME: 10 MINUTES
COOK TIME: 8-10 MINUTES
INGREDIENTS
{ 1 1/4 CUPS ALL
{ 1 TSP. BAKING
{ 1/2 TSP. SALT
{ 1/2 TSP. GROUND CINNAMON
{ 1 CUP (2 STICKS) OF SOFTENED BUTTER
{ 3/4 CUP GRANULATED SUGAR
{ 3/4 CUP PACKED BROWN SUGAR (LIGHT OR DARK)
{ 2 LARGE EGGS
{ 1 TSP. OF VANILLA
{ 3 CUPS QUICK OR OLD-FASHIONED OATS
{ 1 2/3 CUPS (11 OZ PACKAGE) BUTTERSCOTCH MORSELS
Submitted
by
Melissa Pawlowski , Project Manager
3 Years with McCarthy
PREPARATION
Preheat oven to 375º F.
In a small bowl, combine flour, baking soda, salt and cinnamon and set aside.
In a large mixing bowl, beat butter, granulated sugar and brown sugar until creamy (2-3 minutes). Add eggs and vanilla extract to butter mixture and beat until mixed well (another 2-3 minutes). Gradually (about a 1/3 cup at a time) add flour mixture to butter and egg batter and beat until well combined (2-3 minutes). Stir in the quick or old-fashioned oats along with the butterscotch morsels.
Drop rounded tablespoons of cookies onto ungreased cookie sheets and bake at 375º F for 7-8 minutes for chewy cookies or 9-10 minutes for crispy cookies. Cool on foil or cooling rack. Be sure to eat a couple right out of the oven too!
Banana Cake
SERVES: 4-6
PREP TIME: 10 MINUTES
COOK TIME: 45 MINUTES
INGREDIENTS
{ 1/2 CUP SOFT BUTTER
{ 2 CUPS SUGAR
{ 3 EGGS
{ 1 1/2 CUPS MASHED BANANAS
{ 1 TSP VANILLA EXTRACT
{ 2 CUPS FLOUR
{ 1 TSP BAKING SODA
{ DASH OF SALT
Submitted by Kyle Roman , Project Manager 1st Year with McCarthy
PREPARATION
Grease a 9” x 13” pan
Preheat oven to 350º F
Cream together the butter and sugar. Next add eggs, banana and vanilla. Then combine with dry ingredients with wet ingredients.
Bake for 45 minutes and enjoy!
Texas Sheet Cake
SERVES: 6-8
PREP TIME: 15 MINUTES
COOK TIME: 15-20MINUTES
INGREDIENTS
CAKE INGREDIENTS
{ 2 TBSP SOFT BUTTER
{ 1 CUP WATER
{ 4 TBSP COCOA POWDER
{ 2 CUPS FLOUR
{ 2 CUPS SUGAR
{ 2 EGGS
{ ½ CUP SOUR MILK (MILK + 1 TB VINEGAR)
{ 1 TSP BAKING SODA
FROSTING INGREDIENTS
{ 1 TBSP SOFT BUTTER
{ 1/2 SACK POWDERED SUGAR
{ 4 TBSP COCOA POWDER
{ 1TSP VANILLA
{ 6 TBSP MILK
Submitted by Karson Kartchner , Assistant Project Manager | 7 Years with McCarthy
PREPARATION
CAKE DIRECTIONS
1. Bring to boil butter, water, and cocoa powder.
2. In separate bowl mix eggs and sugar then add sour milk. Finally mix in flour and baking soda.
3. Add boiled mixture and stir.
4. Pour into cookie sheet & bake at 350º F for 15-20 mins.
FROSTING DIRECTIONS
Mix frosting ingredients together to desired thickness & spread on cake.
Chocolate Chip Cookies
MAKES: 2 DOZEN
PREP TIME: 15 MINUTES
COOK TIME: 10 MINUTES
INGREDIENTS
{ 2 1/4 CUPS ALL PURPOSE FLOUR
{ 2 STICKS (1 CUP) BUTTER (MELTED)
{ 3/4 CUPS SUGAR
{ 3/4 CUPS BROWN SUGAR
{ 2 TSP SALT
{ 1 TSP BAKING SODA
{ 2 CUPS CHOCOLATE CHIPS (TRY ONES WITH 70 COCOA)
{ 11/2 - 2 CUPS PECANS
{ 2 LARGE EGGS
{ 1 TSP VANILLA
Submitted by Rex Stepp , Business Development Director
2 Years with McCarthy
PREPARATION
Preheat oven to 375º F.
In one bowl, mix flour, salt, baking soda.
In a larger bowl mix sugar, brown sugar, vanilla, melted butter. After mixing together, add eggs and mix until creamy.
Gradually stir in flour mixture to make the dough.
Stir in chocolate chips and pecans.
Form completed dough into cookies at least the size of a quarter and about 1 inch thick.
Place on a greased cookie sheet and bake at 375º F for about 10 minutes. Check to make sure the center is done. Cool on a rack and enjoy!
Beverages
A Craig’s Christmas
SERVES: 1-2
PREP TIME: 5 MINUTES
INGREDIENTS
{ 2 OZ BOURBON - ELIJAH CRAIG 18 YEAR.
{ 1 SLICE OF FRESH ORANGE
{ 1 TSP FRESH CRANBERRY SAUCE (JARRED SAUCE IS FOR LOSERS, AND WON’T WORK)
{ 2 DASHES ORANGE BITTERS
{ ½ OZ CINNAMON INFUSED SIMPLE SYRUP (LOOK IT UP)
{ SMALL SPRING OF ROSEMARY
{ PROPER BOURBON GLASS
Submitted by Ben Craigs , Director Talent Acquisition
11 Years with McCarthy
PREPARATION
Add orange slice and fresh cranberry sauce to a bar shaker glass. Muddle for 14 seconds.
Add orange bitters, cinnamon infused simple syrup, and Elijiah Craig to the shaker. Incorporate ice to fill the shaker.
Shake vigorously for 14 seconds and double strain into a proper bourbon cocktail glass.
Garnish with a spring of rosemary, an orange slice, and the hopes and dreams of your future generations. Drink responsibly and avoid your in-laws.
Apple Pie Ala Mode Moonshine (Legal)
SERVES: 8-10
PREP TIME: 2 HOURS
INGREDIENTS
{ 64 OZ APPLE JUICE
{ 64 OZ APPLE CIDER
{ 1½ CUPS GRANULATED SUGAR
{ 1½ CUPS BROWN SUGAR
{ 8 CINNAMON STICKS
{ ½ TSP GROUND NUTMEG
{ 750 ML 190 PROOF EVERCLEAR
{ 750 ML STOLI VANIL (VANILLA) VODKA
Submitted by Jesse Pruitt , Project Manager
3 Years with McCarthy
PREPARATION
Combine apple juice, apple cider, sugar, nutmeg, and cinnamon sticks in a pot an bring to a boil. Reduce heat to a simmer and cover for 1 hour.
Remove from heat and let cool to room temperature. Add alcohol to mixture.
*Do NOT add alcohol near an open flame or combine while mixture is still hot.
Strain mixture and pour into jars. Canning/Mason jars work best. Place lids on jars and store in a cool, dry place. Let sit for 2 weeks before serving.
Buffalo Cider
SERVES: 3 GLASSES
PREP TIME: 10 MINUTES
INGREDIENTS
SIMPLE SYRUP
{ 1 CUP WATER
{ 1 TBSP CINNAMON
{ 1½ CUP SUGAR
CIDER
{ 3 TBSP CINNAMON SUGAR
{ 4 OZ BUFFALO TRACE BOURBON
{ JUICE OF HALF A LEMON
{ 3 OZ UNFILTERED APPLE CIDER
{ 3 OZ GINGER BEER
{ WHOLE APPLE
{ NUTMEG FOR GARNISH
Submitted by Danny Fernandez , Project Manager
11 Years with McCarthy
PREPARATION
Prep simple syrup one day in advance and store in refrigerator. To make simple syrup, bring water to a boil and mix in sugar and cinnamon.
Muddle 2-3 slices of apples with 3 ounces of cinnamon infused simple syrup. Set aside.
To prep the three glasses, combine cinnamon and sugar on a flat plate. Coat the rim of each cocktail glass in lemon juice and dip onto the plate of cinnamon sugar.
To the glasses, add lemon juice, Buffalo Trace Bourbon, and apple cider. Mix well with a cocktail stirrer.
Add ice and 1-ounce of ginger beer.
Top with apple slices and nutmeg for garnish.
Chai Espresso Martini
SERVES: 6
PREP TIME: 20 MINUTES
INGREDIENTS
CHAI HONEY SYRUP
{ ½ CUP HONEY
{ 4 BAGS CHAI TEA
{ 1 TSP VANILLA EXTRACT
{ VANILLA SUGAR FOR RIM (OPTIONAL)
MARTINI
{ 1½ OZ VODKA
{ 1½ OZ KAHLUA
{ 1 OZ ESPRESSO
{ 1 OZ CANNED COCONUT MILK
{ GRATED NUTMEG OR STAR ANISE FOR GARNISH
Submitted by Mandy Brown , Sr. Marketing Coordinator
1st Year with McCarthy
PREPARATION
To make the chai honey syrup, bring ½ cup water to a boil in a medium pot. Remove from the heat, add the chai tea bags, cover and steep 10 minutes. Remove the tea bags and add the honey. Bring to a boil over high heat. Boil 3-5 minutes, then remove from the heat. Stir in the vanilla. Let cool.
If desired, rim your glass with vanilla sugar.
In a cocktail shaker, combine 1-2 tablespoons chai syrup, vodka, Kahlua, espresso, and coconut milk. Add ice and shake vigorously for 1 minute. Strain into the prepared glass. Garnish with grated nutmeg and star anise, if desired.
Mulled Wine
SERVES: 8
PREP TIME: 15 MINUTES
COOK TIME: 10 MINUTES
INGREDIENTS
{ 1 BOTTLE OF WINE (MERLOT, ZINFANDEL, OR GARNACHA ARE RECOMMENDED)
{ 1/2 CUP OF BRANDY
{ 2 FRESH ORANGES, SLICED AS ROUNDS OR HALF MOONS
{ 2 WHOLE CINNAMON STICKS
{ 6 WHOLE CLOVES
{ 2 TBSP FRESH GINGER, SLICED
{ 4 STAR ANISE
{ (OR USE 2 CHAI TEA BAGS INSTEAD OF MULLING SPICES LISTED ABOVE)
{ 1 - 2 TBSP OF SWEETENER (HONEY OR MAPLE SYRUP)
Submitted by Sheynia Martin , Sr. Procurement Engineer
3 Years with McCarthy
PREPARATION
Combine all ingredients in a saucepan and give them a quick stir.
Over a medium-high heat, warm the wine until it almost reaches a boil. Be careful to avoid letting it bubble in any way. (Alcohol begins to vaporize at 172°F, so take care to ensure that the wine does not evaporate.)
Reduce heat to low, and cover completely, and let the wine simmer for at least 15 minutes or up to 3 hours.
Using a fine mesh strainer, remove and discard the orange slices, cloves, cinnamon sticks, star anise and ginger. Give the mulled wine a taste, and stir in your desired amount of extra sweetener if needed.
Serve warm in heatproof mugs, topped with your favorite garnishes.
Thanksgiving Sangria
SERVES: 8
PREP TIME: 15 MINUTES
INGREDIENTS
{ 1 (750 ML) BOTTLE DRY WHITE WINE, SUCH AS PINOT GRIGIO OR SAUVIGNON BLANC
{ 1 CUP APPLE CIDER
{ 1/2 CUP BRANDY
{ 1/2 CUP PUMPKIN BUTTER (OR APPLE BUTTER)
{ 1/4 CUP LEMON JUICE
{ 2-4 TBSP PURE MAPLE SYRUP
{ 2 HONEYCRISP APPLES, SLICED
{ 2 BLOOD ORANGES, SLICED
{ 1 CUP POMEGRANATE ARILS
{ 3 CINNAMON STICKS
{ 1-2 (12 OUNCE) GINGER BEERS
{ STAR ANISE, FOR GARNISH (OPTIONAL)
Submitted by Mandy Brown , Sr. Marketing Coordinator
1st Year with McCarthy
PREPARATION
1. In a large pitcher, combine all the ingredients except the ginger beer. Stir and then place in the fridge until chilled.
2. Before serving, add the ginger beer. Fill each glass with ice and pour the sangria over the ice. If desired top with more ginger beer.
Breakfast & Bread
German Pancakes
SERVES: 1-2
PREP TIME: 10 MINUTES
COOK TIME: 15-20 MINUTES
INGREDIENTS
{ 1 CUP MILK
{ 1 CUP FLOUR
{ 1/4 CUP MELTED BUTTER
{ 1 PINCH SALT
{ 6 EGGS
Submitted by Gabe Champion , Estimator
1st Year with McCarthy
PREPARATION
Preheat oven to 450º F.
Add all ingredients to a blender and blend until smooth (it will be runny).
Spray cooking oil onto a 9x13 pan (get the sides!) and pour batter into it (I prefer a glass pan).
Pop into the oven leaving room above it for it to puff up on the sides!
Cook for 15-20 minutes. Make sure to look at it in the oven before you open it because it puffs up a lot right before its done.
Poke the middle with a fork to ensure its done. If no batter gets on the fork then you are good to go!
Serve with maple syrup, butter, and powdered sugar. Eat it while its hot and you will have a fluffy, buttery, & soft cloud to enjoy!
Creme Brulee French Toast
SERVES: 4-6
PREP TIME: 20 MINUTES*
COOK TIME: 45 MINUTES
INGREDIENTS
{ 1 STICK OF BUTTER
{ 2 TBSP LIGHT CORN SYRUP
{ 1 CUP PACKED BROWN SUGAR
{ 1 LOAF FRENCH BREAD
{ 5 EGGS
{ 11/2 CUPS HALF & HALF
{ 1 TSP VANILLA EXTRACT
Submitted by Kyle Roman , Project Manager 1st Year with McCarthy
PREPARATION
*Prepare this dish the night before serving to chill overnight.
Grease a 9 x 13 pan.
In a small sauce pan, melt the butter, then add corn syrup and brown sugar and mix until smooth. Pour mixture into greased pan.
Slice French bread into cubes and pack tightly into pan.
Mix eggs, half & half, and vanilla in a small bowl, then pour mixture evenly over the bread.
Cover and let chill overnight.
Preheat oven to 350º F.
Bake for 45 minutes or until the top is a golden brown. Enjoy!
Perfect Artisan Bread
MAKES: 1 LOAF
PREP TIME: 3 HOURS
COOK TIME: 45 MINUTES
INGREDIENTS
{ 3 CUPS ALL PURPOSE FLOUR
{ 2 TSP INSTANT YEAST
{ 2 TSP SALT
{ 11/2 CUPS WARM WATER WATER
Submitted by Kole Sherwood , Project Engineer 1st Year with McCarthy
PREPARATION
1) Bloom yeast in warm water by mixing yeast with water and let sit for 10 minutes.
2) Add flour to large mixing bowl and mix with salt
3) Add bloomed yeast and water mixture to the flour and mix to combine. The dough will be quite wet, but just mix until there is no more dry flour.
4) Cover and let sit at room temp for 2-3 hours.
5) Preheat oven to 400º F
6) Remove dough onto a floured surface and roughly shape dough into a round shape.
7) Place dough onto parchment paper and into a cast iron pot.
8) Bake with lid on for 30 minutes Then remove lid and bake for a remaining 15 minutes or until the top of the bread is golden and crispy!
Blueberry Muffins
MAKES: 6-12 MUFFINS
PREP TIME: 15 MINUTES
COOK TIME: 30 MINUTES
INGREDIENTS
{ 1/2 CUP BUTTER, SOFTENED
{ 1 CUP SUGAR
{ 2 LARGE EGGS
{ 1 TSP VANILLA
{ 2 TSP BAKING POWDER
{ 1/4 TSP SALT
{ 2-21/2 CUPS FROZEN BLUEBERRIES
{ 2 CUPS ALL PURPOSE FLOUR
{ 1/2 CUP MILK
TOPPING
{ 1/4 CUP BUTTER, MELTED
{ 1/2 CUP SUGAR
{ 1 TSP CINNAMON
{ 1/4 TSP NUTMEG
Submitted
by
Mandy Brown , Sr. Marketing Coordinator
1st Year with McCarthy
PREPARATION
Pre-heat oven to 365º F.
Grease 12 regular-size or 6 large muffin cups.
In a medium-sized bowl, beat butter until creamy, add sugar, and beat until pale and fluffy.
Add eggs one at a time, beating after each addition.
Mix in vanilla, baking powder, and salt.
Fold in one cup of the flour and 1/4 cup of the milk, then repeat with the other cup of flour and the rest of the milk.
Fold in the blueberries and spoon into muffin tins.
Bake for 25-30 mins (check at 20 mins).
For the topping, once the muffins are cooled, dip the tops in butter and then dip in the sugar-spice mixture.
