Stratus Team Curated Recipes 2024

Curated Recipes FOR YOUR HOLIDAY SEASON 2024

VOLUME II

INTRODUCTION

Welcome back to the Stratus Team Curated Recipes cookbook!

Last year, we celebrated our shared love of food and camaraderie with our inaugural cookbook. This year, we're excited to continue the tradition with Volume II, bringing you even more delicious and diverse recipes from our talented teams.

As we gather to celebrate the holidays, let's once again come together to enjoy the flavors of our community. From heartwarming classics to innovative creations, this cookbook is a testament to the creativity and passion of our collective Stratus Team.

Thank you to all who contributed in making this a truly special tradition.

Happy Holidays!

TABLE OF CONTENTS Starters

4 Buñuelos from Colombia French Toast Casserole Smoky Cheese Ball April’s Sausage Dip Cowboy Caviar Zuppa Toscana Potato Soup and Beer Bread Portuguese Caldo Verde Soup

Side Dishes

Chicken Stuffing Casserole Crustless Greek Spinach & Feta Pie Italian Stuffing Macaroni and Cheese Corn Casserole Sweet Potato Rounds Spinach Gratin Sweet Potato Casserole Mac and Cheese Squash Casserole Twice the Rice Casserole

Main Course

14

26 Oven Braised Short Ribs Homemade Chili Instant Pot Chicken & Dumplings Pot Roast Sloppy Joes Stefado Award-Winning Chili Texas BBQ Ribs Babička’s Halupki GTH Stew

Dessert

38 Crème De Menthe Brownies Jacques Torres’ Chocolate Chip Cookies Monster Cupcakes No Bake Chocolate Eclair Cake Salted Caramel Apple Pie Bars Snickers Pie

Beverages

45 Classic Old Fashioned Puerto Rican Coquito Winter Solstice Fizz

STARTERS Shareable Holiday Treats

4

BUÑUELOS FROM COLOMBIA Diana Sierra Marketing Coordinator Atlanta, GA Buñuelos is a Colombian cheese fritters a traditional Christmas treat, and also popular year-round as breakfast with hot chocolate or coffee.

Ingredients 300 g/10.57 oz of Buñuelos box mix (Maizena brand) 2 cups /10.57oz grated cheese Queso Fresco 1 egg ½ cup milk or more as needed 4 cups of Peanut oil Peanut oil is best for frying. You can use any other oil of choice

Directions 1. In bowl, add everything and gradually add milk to form smooth dough.

2. Knead well.

3. Pinch out a small portion of dough to form small balls, around 42. The actual size of buñuelos is bigger; if you make authentic buñuelos, then you will be able to get 21.

4. Heat oil in a deep bottom pan or use your deep fryer oil. The temperature must be 302° F, then gradually add the buñuelos.

5. At first, it sinks to the bottom; as soon as cooked, it comes to the top. When it turns golden brown, take it out and drain the excess oil using a paper towel.

6. Enjoy the Buñuelos with hot chocolate or coffee; if you save them for later, you can heat them in the microwave or toaster oven.

5

FRENCH TOAST CASSEROLE Hodana Rodriguez Marketing Coordinator Miami, FL

Directions Ingredients 1/2 loaf french bread 1/2 cup butter 1cup brown sugar (packed) 6 eggs 2 cups milk 2 tsp vanilla extract 2 tsp cinnamon 1 tbsp brown sugar (for topping) Add powder sugar (for topping, optional)

1. Preheat oven to 425 degrees. Butter a 13x9 inch baking pan and set aside.

2. In a small sauce pan, melt butter over

medium heat. Once butter has melted stir until dissolved and mixture is smooth. Pour into the bottom of a 9X13 pan and spread evenly.

3.

Add french bread cubes to the pan, spreading over the top of the brown sugar/butter mixture.

4. In a medium sized bowl, which together the eggs, milk, vanilla, and 1 tbsp of cinnamon.

Pour egg mixture over the top of bread cubes, ensuring that all pieces are saturated. Sprinkle with remaining 1 tsp of cinnamon and 1 tbsp of brown sugar.

5. Bake in a preheated oven for 25-30 minutes until top is golden brown. Remove from oven and sprinkle with powdered sugar if desired.

Gluten Free and Dairy Free Options: This recipe can be made with gluten free French bread, and can also be made dairy-free by substituting the butter and milk. You can replace the butter with either coconut oil or dairy free butter, and the milk with your favorite dairy free substitute like almond milk, coconut milk, or soy milk. All of these substitutions would be a 1:1 ratio.

6

SMOKY CHEESE BALL Kori Amos Vice President - HR Pittsburgh, PA

Ingredients 2 - 8 oz packages of cream cheese 2 cups shredded smoked cheddar, Swiss, or gouda (or any cheese you like!) ½ cup of butter 2 tablespoons milk (preferably whole milk) 2 teaspoons steak sauce 1 cup finely chopped toasted nuts

Directions 1. In a mixing bowl, let the cream cheese, other shredded cheese, and butter stand at room temp for about 30 minutes.

2. Add milk and steak sauce, and then beat the ingredients until fluffy.

3. Cover and chill overnight.

4. Shape mixture into a ball (Ziploc bags over the hands works!).

5. Roll in nuts.

6. Let stand for 15 minutes.

7. Service with crackers. Enjoy!

7

APRIL’S SAUSAGE DIP Ted Turner Project Manager Atlanta, GA

Ingredients 1 lb. hot sausage 2 Cups Monterey cheese Half large onion One can Rotel tomatoes One package cream cheese One package frozen chopped spinach One tsp. garlic salt

Directions 1. Brown sausage in a pan and drain excess grease.

2. Preheat oven to 350 °F. 3. Add onion and Rotel and sauté until soft.

4. Combine remaining ingredients and bake in the oven for 45 minutes.

8

COWBOY CAVIAR Bennett Metzger Mechanical Project Engineer Pittsburgh, PA

Ingredients 1 Red Onion, chopped 1 can Chickpeas, drained and rinsed 1 can Black Beans, drained and rinsed 2-3 Peppers (yellow, red, green), chopped 1/2 packet Taco Seasoning 1 container Feta Cheese, crumbled 2 Cups Corn Fresh Cilantro, chopped Optional: Jalapeño, chopped Mango, chopped Avocado, diced For the Dressing: 3 Limes, juiced 1/4 Cup Red Wine Vinegar 1/4 Cup Olive Oil 2-4 TBSP Spicy Honey Salt, to taste Tostitos Scoops

Directions 1.

In a medium-sized bowl, combine the red onion, chickpeas, black beans, peppers, taco seasoning, feta cheese, corn, and cilantro.

2. If desired, add chopped jalapeño, mango, and/or avocado.

3.

4.

In a separate bowl, whisk together lime juice, red wine vinegar, olive oil, spicy honey, and salt.

Pour the dressing over the vegetable mixture and toss to coat. Cover the bowl with saran wrap and refrigerate overnight (or for at least a few hours) to allow the flavors to meld.

5. Serve chilled with Tostitos Scoops.

9

ZUPPA TOSCANA Neil McKinney Marketing Coordinator Interlachen, FL

Directions 1.

Ingredients

6 oz bacon, chopped 1 lb Italian Sausage, The "Hot" variety 1 medium head garlic, 10 large cloves, peeled and minced or pressed 1 medium onion, finely diced 6 cups chicken broth/stock, (48 oz) 4 cups water, (32 oz) 5 medium russet potatoes, peeled and chopped into 1/4" thick pieces 1 kale bundle, leaves stripped and chopped (6 cups) 1 cup whipping cream Salt and black pepper to taste Parmesan cheese to serve, optional

In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove bacon to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.

2. Add Italian sausage, breaking it up with your

spatula and sauté until cooked through (5 min). Remove to paper towel lined plate. .

3. Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.

4. Add 6 cups broth and 4 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.

5. When potatoes nearly done, add chopped kale and cooked sausage everything to a light boil.

and

bring

6. Stir in 1 cup cream and bring to boil. Season

to taste with salt and black pepper then remove from heat. Garnish with bacon and grated parmesan.

10

POTATO SOUP & BEER BREAD Louise Ellrod Director of BD & Marketing Tampa, FL

Directions

1. In a 12-inch skillet, cook bacon over medium

Soup Ingredients

1 12 oz package of bacon 1 ½ Cup chopped Onion 6 Cups of Chicken Broth 2 lb baking potatoes, peeled, cubed 2/3 Cup Butter ¾ C All-purpose Flour 4 Cups Milk 1 teaspoon salt 1 teaspoon pepper 1 Cup Diced Cooked Ham 1 8 oz container of Sour Cream 2 ½ Cups Shredded Sharp Cheddar Cheese (10 oz) ¾ Cup sliced Green Onion

heat for 6 to 7 minutes or until crisp; drain on paper towels. Reserve 2 Tbsp of the drippings.

Crumble bacon and set aside.

2. Cook the chopped onion in the bacon drippings over medium-high minutes or until almost tender.

heat

for

6

3. In a 6-quart Dutch oven, mix onion, broth and

potatoes. Heat to boiling and then reduce the heat. Cook 10 minutes or until the potatoes are very tender.

4. Meanwhile in the same skillet, melt butter

over low heat. Stir in the flour and whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 Cups of the milk. Pour milk mixture into potato mixtures. Add the remaining 2 Cups of milk, the salt and the pepper. Cook over medium heat, stirring constantly with the whisk, until the mixture is thickened and bubbly.

5. Stir in ham, half of the bacon, the sour cream, 2 Cups of the cheese and ½ Cup of the green onions. Cook until thoroughly heated and the cheese is melted.

6. Evenly

top individual servings with the remaining bacon, cheese and green onions.

11

CONTINUED...

Bread Ingredients 3 Cups All-purpose flour 1 Tbsp baking powder 2 pinches of kosher salt 1 12-ounce beer (your favorite – you can use a flavored beer of your choice) ¼ Cup honey 6 Tbsps of cold salted butter, sliced into 8 slices

Directions 1. Preheat the oven to 375 degrees F. Grease a 9X5 loaf pan with butter.

2. Add the flour, baking powder, and the salt to a mixing bowl. Pour in the beer and add the honey.

3. Mix until just combined. Spoon the batter into the prepared loaf pan. Arrange the sliced butter on top.

4. Place the loaf pan on a rimmed baking sheet and bake for 45 to 55 minutes or until the top of the bread is lightly browned.

5. Slice and enjoy warm with your potato soup!

12

PORTUGUESE CALDO VERDE SOUP Benjie Linkous President Roanoke, VA

Ingredients 1/4 cup extra-virgin olive oil 10 oz chouriço, linguiça, or Spanish chorizo, sliced 1/4inch thick 1 large Spanish onion, diced Kosher salt 2-4 garlic cloves, sliced 6 medium Yukon Gold potatoes, peeled and roughly chopped 8 cups cold water or a mixture of water and chicken stock 1 lb collard greens or kale, stemmed and thinly sliced Freshly ground black or white pepper

Directions 1. Sauté the Sausage and Onions: Heat olive oil in a large pot over medium heat.

Add chouriço and cook until browned. Remove sausage, reserving oil. Sauté onion in the reserved oil until softened. Add garlic and cook for 2 minutes more.

2. Cook the Soup: Add potatoes and water or stock mixture to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender.

3. Puree and Add Greens: Remove the pot from heat and let cool slightly. Puree the soup using an immersion blender. Add collard greens or kale and return to a boil. Simmer until greens are tender.

4. Season and Serve: Season with salt and pepper to taste. Ladle soup into bowls, top with remaining chouriço slices, and serve immediately.

13

SIDE DISHES Perfect Flavorful Pairings

14

CHICKEN STUFFING CASSEROLE Jenna Rennee Ims Architectural Designer Winter Park, FL

Ingredients Chicken breasts 1 can cream of chicken soup Bacon strips Provolone cheese Box stuffing

Directions 1. Fill bottom of casserole dish with 3/4 cream of chicken soup. Cut chicken breasts in half and wrap them with bacon, pin with toothpick.

2. Repeat and place in casserole dish until it is full. Add rest of cream of chicken on top of the chicken pieces.

3. On the side, begin making stuffing on stove top. When stuffing is done, add on top of casserole dish.

4. Place provolone cheese slices on top and bake in the oven for 45-50 mins.

5. Serve and make sure to take the toothpick out!

15

CRUSTLESS GREEK SPINACH & FETA PIE Hara Kritharidou Marketing Coordinator Thessaloniki, Greece

Vegetable Directions 1. Heat the 2 tbsp olive oil in a pan and sauté the onion, green onions, and leeks until softened.

2. Add the spinach and cook until its liquids have completely evaporated (if using fresh, blanch it in boiling water for 1 minute first, then drain; if using frozen spinach, add directly to the pan).

Baking Ingredients

200 gr all-purpose flour A pinch of salt 4 eggs, at room temperature 100 ml olive oil 250 gr Greek yogurt, at room temperature 200 ml water, at room temperature 250 gr feta cheese, crumbled in medium-size pieces

Vegetable Ingredients 2 tbsp olive oil 1 onion, finely chopped 2 green onions, finely chopped 2 leeks, chopped 500 gr spinach ¼ cup parsley, finely chopped ¼ cup dill, finely chopped ½ tsp salt and pepper

3. Stir in the parsley, dill, salt, and pepper. Remove the pan from the heat and let the mixture cool for about 1 hour.

Baking Mixture Directions 1. In a small bowl, mix the flour and a pinch of salt.

2. In a large bowl, beat the eggs, then add the 100 ml olive oil and the yogurt. Mix well.

3. Add the water and mix until combined.

4. Gradually add the flour mixture from the smaller bowl, mixing until incorporated.

5. Stir in the cooled vegetable mixture and crumbled feta cheese.

6. Line a large baking dish with parchment paper, pour in the mixture, and smooth the surface.

7. (Optional) Sprinkle with extra crumbled feta, pressing the pieces slightly into the mixture.

8. Bake in a preheated oven at 390°F for about 1 hour (if needed, I cover with aluminum foil towards the end to avoid over-browning).

9. Remove from the oven and let it sit for 20-30 minutes. Cut into pieces and serve warm or cold. Enjoy!

16

ITALIAN STUFFING Chloe Keidaish South Florida Commercial Market Leader Miami, FL

Ingredients 1 loaf of white or buttermilk bread, toast and shred it 1 pack of sliced mushrooms 1 pack of diced white onions 1 pound Italian sausage, cook until browned 1 stick of butter, melted 2 cups of milk 2 tablespoons of sage

Directions 1.

Mix everything in a large bowl, mixture should be completely moist with the milk.

2.

Place in large, greased (with butter) Corning Ware baking dish (9”x13”) with butter.

3.

Bake covered at 350°F for 1 hour.

17

MACARONI AND CHEESE Deanna Boone Content Manager Atlanta, GA

Ingredients

1 lb elbow macaroni noodles

2 cans of evaporated milk (should only need one at most depending on the consistency you want)

8 oz shredded mexican blend cheese 8 oz mild cheddar cheese 8 oz sharp cheese 4 oz colby jack cheese 4 oz smoked gouda cheese

2-3 eggs (whisked) 1.5 stick of butter 1 tbsp dijon mustard Seasonings: salt, pepper, garlic powder, paprika Water (to boil noodles)

Directions 1. Boil noodles per package instructions with a pinch of salt. Shred & chop your cheese to start your cheese sauce. Strain noodles and add whisked eggs and 1 stick of butter to noodles and mix until melted.

2. Two ways to melt cheese: (1) Add 1/2 stick of butter to your saucepan and melt.

Next, add your flour and season. Cook for 1-2 minutes until the flour is no longer raw and then add your evaporated milk. Bring this to a boil and then reduce to a simmer.

Simmer for a minute or two and then cut the heat. Begin adding your shredded cheese a little at a time to make your cheese sauce. Mix sauce into noodles. Add mustard.

(2) Add shredded and cubed cheese directly to noodles and mix until melted. Add your milk until you've reached your desired consistency. Add mustard. Save enough shredded cheese to add to the noodles and to top the mac and cheese before going into the oven. Taste and adjust the seasoning on your cheese sauce as needed.

3. Add mix to a casserole dish. Top with

remaining shredded cheese and bake at 375°F for 30-35 minutes or until brown & bubbly. You can also broil for 2-3 minutes (optional).

18

CORN CASSEROLE Clark Wells Project Manager Atlanta, GA

Ingredients 1 stick of softened butter 1 can creamed corn 1 can sweet corn, drained 1 cup sour cream 1 box Jiffy cornbread mix (Optional) Diced jalapeños for extra kick

Directions 1. Preheat the oven to 350°F. 2. In a large bowl, mix together the butter, creamed corn, sweet corn, sour cream, and Jiffy cornbread mix until combined. (Optional) Stir in diced jalapeños for added spice.

3. Pour the mixture into a greased baking dish.

4. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Note: Diced jalapeños add an extra kick to this dish—perfect if you like a little heat!

19

SWEET POTATO ROUNDS Cara Ayala Office Manager Atlanta, GA

Directions 1.

Ingredients

2 large, long, narrow, sweet potatoes , scrubbed, unpeeled, and cut into 1/2-inch-thick coins 2 tablespoons extra-virgin olive oil divided 1 teaspoon kosher salt ½ teaspoon black pepper 2 teaspoons apple cider vinegar ½ teaspoon Dijon mustard ½ teaspoon pure maple syrup or honey ¼ cup toasted pecan halves 1 small shallot ½ small Granny Smith apple 3 tablespoons reducedsugar dried cranberries 1 tablespoon chopped fresh rosemary 2 ounces firm goat cheese

Place baking racks in the upper and lower thirds of the oven and preheat the oven to 425degrees F. Line two rimmed baking sheets with foil. Brush the sheets with 1/2 tablespoon olive oil each. With a very sharp knife, slice the sweet potatoes into 1/2inch slices. Arrange the slices in a single layer on the oiled baking sheets, then brush the tops with the remaining

2. 1 tablespoon olive oil. Sprinkle with salt and black

pepper. Bake for 15 to 20 minutes, until golden brown underneath, rotating the pans 180 degrees and changing their positions on the upper/lower racks halfway through. Remove the pans from the oven, flip the slices over, then roast for an additional 5 to 8 minutes, until tender.

3.

While the potatoes bake, in the bottom of a small mixing bowl, whisk together the vinegar, Dijon, and maple syrup. Finely chop the pecans, shallot (you should have about 1/4 cup),apple (no need to peel; you will have about 1/3 cup), and cranberries. Add them to the bowl with the dressing and sprinkle with the rosemary. With a rubber spatula, toss to coat with dressing, scraping the spatula along the bottom of the bowl so that the ingredients are well moistened. Fold in half of the goat cheese.

4. When the sweet potatoes are finished, let them cool slightly, then transfer them to a serving plate.

Top with the pecan mixture, then sprinkle with the remaining goat cheese. Enjoy immediately!

20

SPINACH GRATIN Sarah Bettinger Structural Project Manager Richmond, VA

Ingredients ½ stick butter (4oz) 2 large onions, chopped (about 4 cups) ½ cup flour ¼ teaspoon grated nutmeg 1 cup heavy cream 2 cups milk 5 boxes of chopped frozen spinach, defrosted and all the moisture squeezed out (about 3 pounds) 1 tablespoon salt ½ teaspoon ground black pepper 1 cup grated Parmesan cheese, divided ½ cup grated Gruyere cheese

Directions 1. Preheat the oven to 425°F. 2. Melt the butter and sauté the onions over medium heat until translucent, about 10 minutes. Stir in the flour and nutmeg and cook, stirring, for about 2 more minutes. Add the milk and cream and cook until slightly thickened. Add the spinach, ½ cup of the parmesan cheese, and salt and pepper and stir together until well mixed.

3. Transfer the spinach mixture to a baking dish and sprinkle with the remaining Parmesan and Gruyere cheeses. Bake uncovered for about 20 minutes until bubbly. Makes 8 side-dish servings.

21

SWEET POTATO CASSEROLE Kathleen Brown Director of Accounting & Payroll Houston, TX

Directions

Casserole Base 5 medium sweet potatoes - (3 cups, cooked & mashed) 1/4 cup butter, melted 1/2 cup orange juice 1/4 cup stevia brown sugar 2 eggs, beaten 1/2 tsp. vanilla 1/4 tsp. salt

Topping Ingredients 1/4 cup butter 3/4 cup stevia brown sugar 1/4 cup flour 3/4 cup chopped pecans

1.

Preheat oven to 350°F. Grease a 2-quart casserole or 9x13 dish.

2.

On the side, begin making stuffing on stove top. When stuffing is done, add on top of casserole dish.

3.

Use a mixer to combine all ingredients thoroughly.

4.

Spoon into casserole dish and smooth out.

5.

For the topping, use a fork to mix butter, flour, brown sugar & nuts into a crumbly mixture.

6.

Crumble evenly over the top of casserole.

7.

Bake in oven for 35-40 minutes until center is done.

22

MAC AND CHEESE Javier Jones IT Specialist Richmond, VA

Directions 1. Preheat oven to 350 and grease baking dish with ½ stick of butter

Ingredients 1lb elbow pasta 2 tablespoons of chicken bouillon 1 stick of butter 2 tablespoons of Tony’s Creole Seasoning 2 eggs 1 ½ cups of milk 1 ½ cups of half and half ½ cup of sour cream 1 teaspoon of smoked paprika ½ teaspoon of pepper 4 cups of shredded sharp cheddar cheese 2 cups of mild cheddar cheese 2 cups of shredded mozzarella cheese 2 cup of shredded smoked gouda

2. Bring large pot of water to a boil then add in the chicken bouillon. Add pasta and stir until noodles are al dente.

3. Drain pasta then add to a bowl. Mix in sour cream, pepper, Tony’s and the other half of butter.

4. In another bowl mix eggs, milk, and half and half. This is for the custard.

5. Put half of the pasta in the baking dish then mix in 2 cups of the sharp cheddar cheese, 1 cup of mild cheddar cheese, 1 cup of mozzarella, 1 cup of smoked gouda and half of the custard mix.

6. Repeat with the remaining pasta, cheese, and custard but save some of the sharp cheddar and mozzarella because we are going to sprinkle that on top with the smoked paprika 7. Place it in the oven covered for 30 minutes then uncovered for the last 10 minutes.

8. Remove then let it rest for 10 minutes If you want more color to the top of the cheese put the oven on low broil for 5-10 minutes.

23

SQUASH CASSEROLE Neil Anderson Service Desk Manager Atlanta, GA

Ingredients 4-5 yellow squash Salt, to taste Pepper, to taste

1 Onion, chopped Butter, as needed 1 sleeve saltine crackers, crushed

1-2 eggs 1 1/2 cups cheese (cheddar, or your preferred blend)

Directions 1. Cut up 4-5 squash and boil them with salt, pepper, chopped onion, and butter until almost soft.

2. Drain off about half the water from the squash.

3. Add one sleeve of crushed saltine crackers (adjust as needed based on the amount of liquid in the squash).

4. Add 1-2 eggs (depending on the pot size).

5. Add 1 1/2 cups of cheese.

6. Stir

gently ingredients.

to

combine

all

7. Pour the mixture into a buttered casserole dish.

Bake at 350°F 30 minutes, or until the top is slightly browned and the center is solid.

24

TWICE THE RICE CASSEROLE Grace Perdomo Civic Practice Sector Leader Miami, FL The nutty flavors of wild and brown rice are heightened by the addition of the pine nuts and sweet currants. This is a delicious winter time accompaniment to any game or roasted poultry dish.

Ingredients One Cup wild rice 1 cup brown rice 1 cup dried currants Half cup pine nuts toasted 1/4 cup chopped Italian parsley 2 tablespoons grated orange zest 1/4 cup olive oil 2 tablespoons fresh orange juice Salt and freshly ground black pepper to taste Freshly grated parmesan cheese

Directions 1. Preheat the oven to 350°F 2. Bring 3 cups of water to a boil in a medium sized heavy saucepan. Add the wild

rice stir and reduce the heat. Cover the pan and simmer the rice for 35 minutes. (wild rice can vary considerably in its cooking time. It should be just tender.) Drain the rice if necessary and transfer it to a large bowl

3. Bring 2 cups of water to a boil in a heavy saucepan. Add the brown rice, stir,

and reduce the heat. Cover the pan, and simmer the rice for 20 minutes. The water should be totally absorbed and the rice just tender. Transfer the brown rice to the bowl with the wild rice.

4. Add the remaining ingredients, except the parmesan cheese, to the rices, and toss to combine.

5. Transfer the rice mixture to an oven proof casserole, cover tightly with aluminum foil, and bake until the rices are soft but not mushy, and the casserole is heated through, 20 to 30 minutes. Sprinkle with parmesan cheese on top and serve. Serves 6 to 8 portions.

25

MAIN COURSE The Star of the Show

26

OVEN BRAISED SHORT RIBS Brooke Lewis Associate Director - Marketing Atlanta, GA

Directions Ingredients 3 pounds bone-in beef short ribs 2 tablespoons vegetable or high smoking point oil Salt Freshly ground black pepper 1 large onion, sliced 4 cloves garlic, minced 3 cups liquid, such as beer, wine, or low-sodium broth 2 to 4 sprigs fresh herbs, such as rosemary or thyme

1. Heat the oven and season the meat. Arrange a rack in the lower third of the oven, remove the racks above it, and heat to 325°F. Brush each short rib with the oil, then sprinkle generously with salt and pepper.

2. Brown the short ribs. Heat a deep, wide Dutch oven or sauté pan over medium-high heat.

Add the short ribs in one layer, leaving room between each and working in batches if necessary. Sear the short ribs without moving for several minutes on each side, letting them brown. Sear all sides. This will take about 15 minutes.

3. Cook the onions. Turn heat down to medium and add the onion and garlic around the browned short ribs. Let the onions cook until they soften, about 5 minutes.

4. Add in the liquid — beer, wine, or broth — and bring to a simmer.

5. Braise in the oven. After the liquid comes to a simmer, add the herb sprigs. Cover and place in the oven. (Alternately, this is the point where you can transfer to the slow cooker for 8 hours on the LOW setting, or continue cooking on very low heat on the stovetop.) Braise in the oven until the meat is very tender and pulling away from the bone, 2 to 2 1/2 hours.

6. Rest the meat once it’s done in a covered pan for 20 minutes before serving. Serve by gently tugging the chunks of meat away from the bone and spooning the saucy onions over top. Pairs wonderfully with roasted carrots, brussels sprouts, and smashed potatoes.

27

HOMEMADE CHILI Jon Pickral Department Head - Civil Engineering Richmond, VA

Ingredients 1 tbsp olive oil 2lbs lean ground beef 1 large yellow onion, finely chopped 3 cloves garlic, finely minced or 3 tsp minced garlic) 1 tsp granulated sugar

2 cans diced tomatoes with green chilies (14.5 OZ) 3 cans tomato sauce 1/2 cup beef broth 2 tbsp chili powder 2 1/2 tsp ground cumin 2 tsp paprika 3 jalapeno peppers, slices

2 tsp unsweetened cocoa powder 1/2 tsp ground coriander (substitute: allspice) salt and pepper to taste 1 can drained and rinsed dark red kidney beans 1 can drained and rinsed light red kidney beans

Directions 1. Sautee diced onions in olive oil for 4 minutes, adding garlic at minute 3.

2. Place sautéed onions in large crock pot.

3. Brown ground beef in sauce pan used for onions.

4. Drain beef and place in crock pot.

5. Add all remaining ingredients - except kidney beans - and stir together.

6. Let simmer in crock pot on low for 6 hours.

7. Add kidney beans and let simmer 1 additional hour.

28

INSTANT POT CHICKEN & DUMPLINGS

Donald Nodes Mechanical Dept. Head - Fuels Infrastructure Richmond, VA

Directions 1.

Add ingredients to Instant Pot: Combine broth, butter, poultry seasoning, onion powder, garlic powder, kosher salt, parsley, basil, pepper, and chicken.

2.

Pressure cook: Seal and set Instant Pot to 12 minutes for thawed or 15 minutes for frozen chicken on high pressure. Allow a 5-minute natural release, then manually vent. Cut chicken into bite-size pieces.

3.

Thicken soup: Switch Instant Pot to sauté mode, whisk in milk/flour mixture until thickened.

4.

Make dumplings: Combine 2 cups flour, baking powder, 1/2 tsp kosher salt, melted butter, and 1 cup milk in a bowl.

5.

Cook dumplings: Drop tablespoon-sized dumplings into the pot. Simmering liquid cooks them in minutes. Stir occasionally.

Soup Ingredients 3 1/2 cups chicken broth 2 tbsp. butter 2 tsp. poultry seasoning 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. kosher salt 1 tsp. dried parsley 1 tsp. dried basil 1/2 tsp. black pepper 2 lbs. uncooked boneless skinless chicken breast (frozen or thawed is okay) 1 cup all-purpose flour 3 cups milk, warmed 2 cups frozen mixed veggies (optional)

Dumping Ingredients 2 cups all-purpose flour 2 tbsp. baking powder 1/2 tsp. kosher salt 1 tbsp. soft or melted butter 1 cup milk Salt and pepper to taste

6. Add veggies (optional): If desired, add frozen

vegetables once the soup has thickened.

They will cook in a couple of minutes.

7. Serve: Ladle chicken and dumplings into

bowls and enjoy!

29

POT ROAST Emily Macedo Payroll Manager Pittsburgh, PA

Ingredients 3 – 5 lbs. nicely marbled chuck roast 1 T garlic powder 1 T onion powder 2 tsp smoked paprika 2 tsp black pepper 1 T kosher salt

2 T olive oil, plus more as needed 2 white onions, quartered 3 cloves garlic, minced 6 – 8 carrots, peeled and chopped into 2inch pieces

2 lbs. Yukon gold potatoes, cleaned and diced into 1 ½ inch pieces 1c red wine 2 – 3c beef stock 3 sprigs fresh thyme 3 sprigs fresh rosemary

Directions 1. Combine garlic powder, onion powder, smoked paprika, black pepper and kosher salt.

Season all sides of roast with spice mixture.

2. Preheat oven to 275°F. Heat large pot or dutch oven over medium-high heat and add olive oil to coat.

3. When oil is hot but not smoking, add roast to pot and brown on all sides, about 2 minutes per side.

Transfer roast to a plate.

4. Add additional oil if needed and add onions to the pan. Sauté until they begin to brown, about 4 – 5 minutes. Add carrots, seasoned with salt and pepper, and garlic during last minute.

5. With burner still on high, deglaze pot with wine or beef broth, scraping the bottom.

6. Once deglazed, place roast back into pot and add beef stock to cover meat halfway. Add potatoes, thyme and rosemary.

7. Cover with lid and roast in oven-safe roasting pan or Dutch oven for 3 hours (3lbs) or 4 hours (4 – 5lbs).

30

SLOPPY JOES Liz Trostel Marketing Coordinator Atlanta, GA A good Sloppy Joe has no creative boundaries. Feel free to adjust this recipe as you see fit- cooking time (except the ground beef, don’t poison yourself), measures of ingredients, subbing different veggies, etc.

Ingredients 1 Pound of Ground Beef (sub Impossible Beef if you are a vegetarian. Beyond Beef is objectively not good and not allowed, sorry!)

1 Tbsp of Butter 1 Schmedium Sweet Onion 1 Schmedium Green Pepper

Minced Garlic (As much or little as your heart desires) 2 tbsp of Tomato Paste 1 Cup of Ketchup 2 tbsp of Yellow Mustard 1 Tbsp of Brown Sugar Red Pepper Flakes

Kosher Salt Black Pepper 1 tsp Worcestershire sauce A little bit of hot sauce – if desired 1/3 cup of Water Olive Oil Buns

Directions 1. Throw some olive oil in the pan to prevent sticking and brown the ground beef, salt and pepper.

2. While the beef is browning, chop the bell pepper and the sweet onion.

3. Remove beef from the pan then add more olive oil-cook the bell pepper, onion and garlic together until softened.

4. Throw the beef back in the pan, with the peppers and onions and add tomato paste.

Mix it all up and let sit for just a minute.

5. Add butter, brown sugar, chili powder, red pepper flakes, salt and pepper, ketchup, yellow mustard, Worcestershire sauce, hot sauce (optional), water, and mix it all up. Let simmer down until the sauce thickens up.

Idk? Maybe like 5 minutes? You’ll know!

6. Throw on a bun and enjoy!

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STEFADO Alyssa Bhagwat Senior Architectural Designer Atlanta, GA

Directions 1. Pat the lamb completely dry.

Ingredients 3 lbs. lamb cut into 1/2" cubes 4 tbsp. unsalted butter 2 lbs. white onion, chopped small 6 oz. tomato paste 1 cup dry red wine 3 tbsp. brown sugar 1/4 tsp. ground cumin 6 garlic cloves, minced 1 bay leaf 2 cinnamon sticks 1 tbsp. whole cloves 1/2 cup golden raisins 1/2 tsp. salt 1/2 tsp. black pepper

2. In a large pasta pot or Dutch oven, melt down the butter.

3. Add the chopped onions and cook down until they’re transparent.

4. Add in the minced garlic, salt, pepper, and cumin and saute for 2 minutes.

5. Add in the lamb and brown all of the pieces.

6. Add in tomato paste and evenly coat all of the onions and lamb.

7. Slowly add in the wine (1tbsp at a time) to deglaze the bottom of the pan.

8. Add in the brown sugar and stir until it’s dissolved. Add in bay leaves, cinnamon sticks, cloves, and raisins. Simmer on low for 3 hours.

9. Before serving, remove the bay leaves and cinnamon sticks (cloves can also be removed, but can be time-consuming).

10. This is traditionally served with crusty bread such as sourdough, but my family usually opts for Hawaiian rolls instead. Serve and enjoy!

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AWARD-WINNING CHILI Mark Ulbrich Mechanical Engineer Roanoke, VA This is the recipe that won the office cookoff, but I personally prefer it much hotter and use three or more habaneros instead of three serranos.

Ingredients 3 lbs. of ground beef 1 green bell pepper 1 red bell pepper 1 onion 3 jalapeno peppers 3 serrano peppers 2 teaspoons of garlic powder

1/3 cup of chili powder 1 ½ tablespoons of cumin 3 tablespoons of lime juice 1 tablespoon of brown sugar

1 tablespoon of Worcestershire sauce 2 teaspoons of vinegar 2 teaspoons of mustard 3 cups of spicy hot V8 1 16oz can of kidney beans 1 14.5oz can of fire roasted tomatoes

Directions 1. Brown 3 lbs. of ground beef on medium-high heat, breaking it up as it cooks. Get it fully browned before moving on.

2. Chop green and red bell peppers, jalapeños, serranos, and an onion—seeds and all.

Sauté everything on medium heat for about three minutes until it smells amazing.

(Pro tip: don’t touch your eyes after handling spicy stuff. Trust me on this one.)

3. Dump all the ingredients into a crockpot.

That includes the brown sugar, Worcestershire sauce, vinegar, and mustard —I’m not sure why they’re in there, but they make the chili taste great, so I stick with it.

4. Stir it all up, set the crockpot to low, and let it do its thing for at least three hours. You could stir it occasionally, but honestly, I never bother, and it still won a chili cookoff.

5. That’s it. Enjoy!

Chili Cookoff Winner!

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TEXAS BBQ RIBS Matt Marek President Houston, TX Chef’s note: 1 hour prep, 6 hours to cook

Ingredients 1 rack - pork spareribs (never frozen) 2 tbsp. - mustard Matts Rib Seasoning 1/4 cup - Kosher Salt 1/2 cup - Coarse Grind Black Pepper 1 tbsp. - Smoked Paprika 1 cup - Matts Rib Sauce - mixed at 1:1 ratio with apple cider vinegar for rib basting (found on next page) Heavy duty aluminum foil (long roll) Apple cider vinegar (in spray bottle)

Matt’s Rib Sauce Mix all ingredients together: 2 tbsp. fat -Use fat rendered from the rib trimmings, butter or bacon fat 1/2 white onion, chopped 5 garlic cloves, chopped 1 cup light brown sugar 1 cup apple cider vinegar -for sweeter sauce use 1-1/4 cup, a more vinegar based sauce use 3/4 cup 2 cups organic ketchup - use organic/natural ketchup - high fructose corn syrup in ketchup often burns burn 1 tsp. smoked paprika 1 tsp. mustard powder 1 tsp. sea salt 1 tsp. black pepper 34

CONTINUED...

Directions Trimming: A very sharp butcher knife is ideal for cartilage for this task. I prefer a boning knife for trimming fat. Cut the sternum at an angle, then slice at the bottom for a rounded end, aligning with the last rib bone's natural angle. Flip the rack to trim any remaining fat. I recommend leaving the back membrane, as removing it tends to be more hassle than beneficial for smoking.

Seasoning: Mix 1/4 cup each of salt, pepper, and paprika; you'll have some leftover.

Apply a small amount of mustard as an adhesive for the seasoning. Spread the seasoning liberally on both sides of the ribs, focusing on thicker areas.

Smoking: This entire process spans 6 hours. I smoke the ribs for 3 hours unwrapped and finish by wrapping them in foil. Between hours 0:00 to 2:45, I prepare my rib sauce (See recipe at the end) – it must be completed by hour 2:45 as it is crucial! I use a Traeger pellet smoker for my pit, simplifying temperature control and ensuring consistent results every time. Creating a timeline is crucial before starting the smoke.

I typically set my serving time and work backward by 6 hours to determine when the ribs should go on the pit. The timeline and temperatures at each stage of the smoke are detailed below: Hour 0 – Ribs on (Temp @ 165, high smoke temperature) Hour 1:15 – Spritz Ribs with Apple Cider Vinegar and Raise Temp to 265 (Temp @ 265) Hour 2:15 – Spritz Ribs with Apple Cider Vinegar (Maintain Temp @ 265) Hour 2:45 – Cover with Rib Sauce/apple cider vinegar mix, Side 1 (Maintain Temp @ 265) Hour 3:00 – Cover with Rib Sauce/apple cider vinegar mix, Side 2 (Maintain Temp @ 265) Hour 3:15 – Ribs off, Wrap Tear a large sheet of foil roughly twice the length of the ribs. Before laying the ribs down, spray the foil with a little apple cider vinegar, then lay down a thin layer of rib sauce/apple cider vinegar mix. Place the ribs top down on the surface so it contacts the sauce and vinegar. Then fold over both sides and ends.

Hour 3:30 – Ribs back on. Maintain temp @ 265F. Hour 6:00 – Ribs off, EAT! 35

BABIČKA’S HALUPKI Merrill Romanik Vice President Fort Lauderdale, FL

Directions Ingredients 2 pound ground beef 1 pound ground pork 1 large onion, chopped finely 1 teaspoon salt/black pepper to taste 1 1/2 cup uncooked short grain rice 1 ¼ teaspoons garlic powder 2 (14.5 ounces) cans of sauerkraut, drained 1 (29 ounce) large can whole tomatoes 2 medium heads cabbage or 1 large head of cabbage Water

1. Bring a large pot of water to a boil. Place

2.

3.

cabbage head in boiling water. Boil until partly cooked. Drain and let cool. Separate leaves and trim stems of each leaf. Reserve about 30-36 whole leaves. Chop the remaining leaves and line the bottom of same large pot the leaves were boiled in.

Mix well by hand the beef and pork together, along with chopped onion, uncooked rice, salt, pepper and garlic powder.

Lightly pack a small handful of the meat mixture and place at the stem end of the leaf, then fold in the sides and roll until mixture is completely encased.

4. Lay rolls on top of torn cabbage leaves in pan in a circular arrangement.

5. Place sauerkraut evenly over rolls. And squish several whole tomatoes over the sauerkraut. Continue with additional layers of cabbage rolls, sauerkraut and squished tomatoes until you are out of meat and/or cabbage.

6. Once done, cover the cabbage rolls completely with water. Place the pot of cabbage rolls in the refrigerator overnight to marinate.

7. Approximately 4 hours before you want to serve dinner, place the pot on the stove

top. Bring the pot to a boil and then lower to a simmer for 3 ½ to 4 hours. Keep an eye on the pot, if the water boils down below the top of the cabbage rolls add more water to cover. The cabbage rolls will expand a little in the slow simmer. By marinating them overnight the meat inside the roll will remain a little pink inside and that’s the way you want.

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GTH STEW Rob MacPherson Vice President/Director - Civic Atlanta, GA

Ingredients 1 pound stew beef, cut into large chunks 2 Idaho potatoes, chopped into small chunks 2 sweet potatoes, chopped into small chunks 1 sweet onion, chopped into cubes 1 cup baby carrots

1 can English peas 1 can tomato soup 1 can water 2-3 bay leaves Salt and pepper to taste

Directions 1.

In a large slow cooker, combine the stew beef, potatoes, sweet potatoes, onion, carrots, peas, tomato soup, water, bay leaves, salt, and pepper.

2. Cook on low heat for most of the day, stirring occasionally. Then enjoy!

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DESSERT A Sweet Finish

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CRÈME DE MENTHE BROWNIES Cuong Dinh President Atlanta, GA This recipe creates a sweet holiday treat with brownie base and a colorful minty layer topped with chocolate.

Ingredients 1 package of your favorite Brownie mix and its ingredients 2 cups powdered sugar ½ cup butter, softened 6 tablespoons crème de menthe liquor or crème de menthe syrup 6 tablespoons butter, melted 1 cup semi-sweet chocolate chips, melted

Directions 1. For the first layer, Prepare brownie mix and bake per recommended instructions in 9x13 pan. Remove from oven and refrigerate to cool.

2. For the second layer, mix the above ingredients and beat until smooth. After the first layer has cooled, cover the first layer evenly with this mixture. Refrigerate to cool.

3. For the third layer, mix the melted butter and chocolate chips into a smooth consistency. After the second layer has cooled, cover the second layer evenly with this mixture. Refrigerate to cool.

4. After third layer has fully cooled, cut into 1-inch to 2-inch squares prior to service.

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JACQUES TORRES’ CHOCOLATE CHIP COOKIES Brandon Enochs Chief Executive Officer Pittsburgh, PA

Ingredients

2 cups minus 2 tablespoons (8 ½ ounces) cake flour 1 2/3 cups bread flour 1 1/4 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/4 cups butter, room temperature (I used salted) 1 1/4 cups light brown sugar 1 cup plus 2 tablespoons granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 1 ¼ pounds chopped dark or semi-sweet chocolate chunks or disks flaked sea salt to sprinke

Directions 1. In a large bowl, sift together (or whisk) the cake flour, bread flour, baking soda, and baking powder. Set aside.

2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter, brown sugar, and granulated sugar together for 5 minutes, until light and fluffy. Add in the eggs one at a time until mixed, and then vanilla. Continue mixing for an additional minute, scraping the sides as necessary.

3. Turn mixer to low and add in the flour mixture, until just combined. Fold in the chocolate until evenly incorporated. Cover and chill dough for 24-72 hours.

4. When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper.

5. Allow the chilled dough to sit out at room temperature for 20-30 minutes before baking to soften slightly.

Scoop out 3.5 ounces of dough for each cookie, using a large cookie scoop. Place mounds onto your baking sheet, spacing them 3- inches apart.

6. Bake cookies for 15-18 minutes, until the edges are golden. Turn your baking sheet 180-degrees once, halfway through baking.

7. Remove from the oven and immediately sprinkle with sea salt. Allow to cool on the baking sheet for 5 min. before transferring to a wire rack to cool completely.

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MONSTER CUPCAKES Morgan Hawker Senior Project Manager Louisville, KY

Ingredients 1 box Spice cake mix 3 eggs ½ c. canola or vegetable oil (can substitute olive oil or applesauce 1:1) Water (use about 1/8 cup less than the cake directions on the box – usually it calls for 1 cup)

1 lb. (16 oz.) powdered sugar ½ c. Crisco or other vegetable shortening product ½ cup Butter 1 tsp. Vanilla extract

M&Ms Mini Yorks Twizzlers Jelly beans Nerd clusters Sprinkles

Directions 1. Make batter according to the directions on the spice cake mix (with 1/8 cup less water as noted above). Spray cupcake pan with baking spray.

2. Spoon batter into cupcake pan, filling 2/3 full. Bake as directed. Insert toothpick to check for doneness before removing.

3. Cool 1 min. on a cooling rack and then remove the cupcakes from the pan to cool all the way before frosting them.

4. To make frosting cream together butter and shortening in an electric mixer. Mix in vanilla and milk. Add powdered sugar in small batches, mixing well on MEDHIGH until all is incorporated and frosting is light and fluffy (about 5 min).

5. Tint frosting with food coloring of choice (consider a plant-based food coloring to limit chemicals from tradition food dyes) and mix thoroughly until color is consistent throughout.

6. Frost cupcakes once cooled and decorate with toppings.

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NO BAKE CHOCOLATE ECLAIR CAKE

Stacey Beville Project Coordinator Richmond, VA

Directions Golden Spatula Dessert Winner!

Ingredients 2 packages of French Vanilla instant pudding mix (not regular Vanilla) 3 ½ cups milk 1 (8 ounce) container of thawed whipped topping 1 box of graham crackers (can be honey or cinnamon) 1 can of dark chocolate frosting (can use milk chocolate if you don’t like dark chocolate)

1. In a medium bowl, whisk together pudding mix and milk until smooth. Then fold in the whipped topping until smooth. *I use my upright KitchenAid mixer or hand mixer.

2. Line the bottom of a 9-inch x 13-inch pan with a single layer of graham crackers, breaking some if necessary to fill the layer. Pour half the pudding mixture over the crackers and spread evenly.

3. Top with another layer of crackers. Pour the remaining pudding mixture over the second layer of crackers and top with a third layer of crackers.

4. Carefully spread the frosting over the top layer of graham crackers. Refrigerate at least 8 hours or overnight. Serve chilled and store any leftovers covered in the refrigerator.

Tips: I use a rectangular cake pan with lid and handle as it‘s easy to carry to the event and store in the refrigerator. I make the cake the day before to ensure the graham crackers have softened. I also warm my tub of frosting in the microwave for 20 – 30 seconds, then stir. It spreads much easier on the top layer of crackers. You can add sprinkles or decorations for holiday festive colors.

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SALTED CARAMEL APPLE PIE BARS Bob Polino Chief Operating Officer Richmond, VA

Instructions Short Bread Crust Ingredients 1/2 cup (8 Tbsp; 113g) unsalted butter, melted 1/4 cup (50g) granulated sugar 1 teaspoon pure vanilla extract 1/4 teaspoon salt 1 cup (125g) all-purpose flour

Apple Filling Ingredients

2 large apples, peeled and thinly sliced (1/4 inch thick) 2 Tablespoons all-purpose flour 2 Tablespoons granulated sugar 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg

Streusel Ingredients 1/2 cup (43g) oldfashioned whole rolled oats 1/3 cup (70g) packed light or dark brown sugar 1/4 teaspoon ground cinnamon 1/4 cup (31g) all-purpose flour 1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed homemade salted caramel or store-bought caramel sauce

1. Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper leaving enough overhang on all sides. Set aside.

2. Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes and then remove from the oven. (As the crust bakes, you can prepare the filling and streusel.)

3. Make the apple filling: Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.

4. Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Set aside.

5. Turn the oven up to 350°F (177°C). Evenly layer the

apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.

6. Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Once cut, drizzle some salted caramel sauce on top of each. These apple pie bars can be enjoyed warm, at room temperature, or even cold. Enjoy!

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SNICKERS PIE Denae Ashley Associate Director- Pharmaceuticals Cincinnati, OH

Directions Ingredients 9” Chocolate Keebler Ready Crust 2 cups whipping cream 1 package (8 oz) cream cheese, softened ¾ cup dulce de leche (plus 2-4 tablespoons for drizzle) ¼ cup sugar 1 teaspoon vanilla 5 snickers bars (3 for filling & 2 for topping) Hershey’s Chocolate Syurp (topping for drizzle)

1. Beat 2 cups of whipping cream on medium speed until stiff peaks form. Usually takes 1-2 minutes. Set aside- Bowl 1.

2. In another bowl combine cream cheese, ¾ cup

dulce de leche, ¼ cup of sugar, vanilla. Mix on low speed until all ingredients are well mixed.

Then about 1 minute on medium speed. Bowl 2.

3. Chop up 3 snickers bars fine. I use a cutting board and large knife. If you want more snickers chunks you can add as desired.

4. Add copped snickers bars to the cream cheese mixture- bowl 2. Mix on low to fold them into the mix.

5. Add the whipping cream mixture (bowl 1) that was set aside to the cream cheese mixture (bowl 2). Fold in on low speed or fold in by hand. Do not over mix.

6. Add completed filling to the chocolate pie crust. Chop up remaining snickers bars for topping. Spread on top of pie as desired.

7. Place 2-4 table spoons of the dulce de leche in the microwave warm slightly to thin it enough to drizzle on top of pie.

8. Drizzle dulce de leche and Hershey’s Chocolate Syurp as desired.

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BEVERAGES Festive Sips for the Season

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CLASSIC OLD FASHIONED Mark Archer Sr. Marketing Manager Gainesville, FL Tip: Dissolving the sugar properly in the water and bitters ensures the base of your cocktail is smooth, without grainy textures. It’s easier & faster than making a simple syrup!

Ingredients ½ teaspoon sugar 3 dashes Angostura® bitters 2 parts bourbon Orange peel (for garnish) Collins Bordeaux Cocktail Cherry (for garnish)

Directions 1. Add sugar, bitters, and a few drops of water to a rocks glass. Stir until the sugar is dissolved.

2. Fill the glass with ice cubes. Add the bourbon and gently stir to combine.

3. Squeeze the orange peel over the drink to release its oils. Then, drop it in.

4. Add as many cherries as you like!

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PUERTO RICAN COQUITO Valerie Castillo Sr. Marketing Coordinator - Federal Rochester, NY The name "coquito" means "little coconut" in Spanish, and it is Puerto Rico’s most popular drink during the holiday season. The holidays aren’t complete in Puerto Rico without a glass of cold coquito.

Ingredients 2 cans (12 oz. each) Evaporated Milk 1 can (15 oz.) Cream of Coconut 1 can (13.5 oz.) Coconut Milk ½ cup (or to taste) Sweetened Condensed Milk ½ cup (or to taste) white rum (optional) 1 tsp. vanilla extract ½ tsp. ground cinnamon, plus more for garnish, if desired Cinnamon sticks for decoration (optional) *Keep it refrigerated so you can enjoy it for approximately 4 to 8 weeks.

Directions 1. In a large blender, add evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum (if using), vanilla extract and ground cinnamon. Blend on high until mixture is well combined, 1-2 minutes.

2. Pour coconut mixture into glass bottles; cover.

3. Transfer to refrigerator. Chill until cold (at least 1 or 2 hours).

4. To serve, stir or shake bottle well to combine. Pour coquito into small serving glasses.

5. Garnish with ground cinnamon and/or cinnamon sticks and enjoy!

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WINTER SOLSTICE FIZZ Tiffany McBride Communications Manager Gainesville, FL

Ingredients For cocktail base: 1.5 oz Irish whiskey 1 Tbsp. lime juice 2 Tbsp. Spiced Cranberry Syrup Tonic water or club soda water (enough to fill up the glass)

For spiced cranberry syrup: 1 cup of cranberries 1 cup of water 1 cup of sugar 1 cinnamon stick 1 rosemary stem

1/2 inch of sliced Ginger root For garnish: Rosemary, Cranberries, lime curl

Directions 1. To make the Spiced Cranberry syrup place the sugar, water, cranberries, ginger root, rosemary and cinnamon stick in a saucepan and simmer together for 7-8 minutes. Cover and allow to sit for at least 2 hours, or even better - overnight.

2. Strain the syrup into a clean jar after the flavors have had time to infuse.

3.

To serve fill a glass with ice and add the whiskey, lime juice, cranberry syrup. Stir the glass to incorporate all the ingredients. Top off the glass with a little club soda.

4.

Stir one more time and then garnish the cocktail. Suggested garnishes include a sprig of fresh rosemary, a few cranberries or lime curl, or a combination of all three. Enjoy!

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Bon appétit!

Special thanks to our creators and editors: Gracie Nash Tiffany McBride Brooke Lewis