DFM Family Holiday Recipes - December 2019

DFM

FAMILY HOLIDAY RECIPES

The holidays are all about family — no matter what your family looks like.

And, food is top on the list for making good times and good memories.

Please, enjoy this first, in what we hope will become an annual DFM tradition, of sharing favorite holiday recipes.

Happy Holidays!

MAINS

CRISPY POTATO QUICHE Linda Niebauer Communications Specialist Who doesn’t like crispy potatoes…such a great comfort dish. It’s got potatoes, ham, eggs and cheese…all in one. All you need is fruit to top it off.

PREHEAT

DIRECTIONS

Oven 425° then 350°

1. Press thawed hash browns between paper towels to remove moisture.

BAKE TIME 25 minutes then 30–40 minutes

INGREDIENTS 24-oz. pkg. frozen shredded hash browns, thawed

2. Press hash browns into greased 10-inch pie plate, forming a solid crust. Brush crust with melted butter, making certain to brush top edges.

3. Bake at 425° for 25 min. Remove from oven.

4. Sprinkle cheeses and ham evenly over crust. Beat half and half with eggs and salt. Pour over cheeses and ham.

5. Bake uncovered at 350° for 30-40 min.

1/3 cup melted butter 1 cup shredded hot pepper cheese 1 cup shredded Swiss cheese 1 cup diced cooked ham ½ cup half and half 2 eggs ¼ teaspoon seasoned salt

First we eat — then we do everything else.

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MAINS

MAPLE-BRINED TURKEY WITH BACON GRAVY Donald E. Nease, Jr. MD Green-Edelman Chair for Practice-Based Research Associate Professor and Vice Chair for Community

So I do a variation of this Weber recipe for grilled turkey. If you get a fresh bird, you can skip the brining and instead layer the brine ingredients (minus the maple syrup) under the skin. It is the best!

PREP TIME 25 minutes

BRINING TIME 12 – 14 hours

GRILLING TIME 2 – 3 hours

BRINE INGREDIENTS 1 quart warm water 1½ cup dark maple syrup ¾ cup kosher salt 4 bay leaves 1 tablespoon dried rosemary 1 tablespoon dried sage 1 tablespoon dried thyme 1 tablespoon coarsely cracked black peppercorns 3½ quarts ice water

GRAVY INGREDIENTS 6 slices thick-cut bacon Low-sodium chicken broth, as needed ½ cup all-purpose flour Kosher salt Freshly ground black pepper

DIRECTIONS 1. About 14 hours before grilling, in a very large nonreactive bowl whisk all of the brine ingredients, except for the ice water, until the salt is dissolved. Stir in the ice water. The brine should be very cold.

2. Remove the giblets, neck, and lumps of fat from the turkey and reserve (discard the liver). Place in a bowl, cover, and refrigerate until ready to grill. If your turkey has a metal or plastic trussing clamp, leave it in place. (If the turkey has a pop thermometer, discard it.) Place the turkey inside a sturdy plastic bag and set it inside a large stockpot.

Pour enough of the cold brine into the bag to cover the turkey as much as possible when the bag is closed and tightly sealed.

Discard any extra brine. Seal the bag. (If you don’t have room in the refrigerator, or if you don’t have the right sized pot, put the turkey in the bag in an ice chest and surround it with ice.)

Refrigerate the turkey for at least 12 hours and no longer than 14 hours.

3. Remove the turkey from the bag and discard the brine. Rinse the turkey under cold water and pat it dry inside and outside with paper towels. Put one third of the chopped onion into the neck cavity, and pin the neck skin to the back skin with a skewer.

Put the remaining onion into the body cavity. Tuck the wing tips behind the turkey’s back and tie the drumsticks loosely together with butcher’s twine (or insert them into the plastic or metal truss, if there is one). Brush the turkey all over with the melted butter.

Place one large disposable foil pan inside of the other creating a double thickness. Place a roasting rack in the pan. Place the turkey, breast side down, on the rack. Allow the turkey to stand at room temperature for 1 hour before grilling.

4. Soak the wood chips in water for at least 30 minutes. Prepare the grill for indirect cooking over medium-low heat (about 350º).

Continued on next page 2

MAPLE-BRINED TURKEY WITH BACON GRAVY CONT’D. Donald E. Nease, Jr. MD

ADDITIONAL ITEMS NEEDED Sturdy plastic bag 10-quart or larger Stockpot, 1 bamboo skewer Butcher’s twine 2 extra-large disposable foil pans Roasting rack 6 large handfuls maple,apple, or hickory wood chips Instant-read thermometer Large gravy separator

DIRECTIONS CONT’D. 5. Place the reserved giblets, neck, and lumps of fat in the roasting pan and pour in the chicken broth. Drain and add two handfuls of the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, cook the turkey over indirect medium--low heat, with the lid closed, for 1 hour, keeping the grill’s temperature as close to 350° as possible. If you’re using a charcoal grill, replenish charcoal as needed to maintain a steady temperature.

6. After 1 hour, turn the turkey over so that the breast side faces up. Drain and add two handfuls of wood chips to the charcoal or smoker box. Cook the turkey for another 45 minutes and then drain and add the remaining two handfuls of wood chips to the charcoal or smoker box. Continue cooking the turkey, with the lid closed, until an instant-read thermometer inserted into the thickest part of the thigh (not touching the bone) reaches 170º, 1 to 1¾ hours longer. If the juices in the pan evaporate, add 1 cup water to the pan. During the last 15 minutes of cooking time, lightly brush the turkey with the maple syrup, trying not to let any syrup drip into the pan.

7. Remove the pan with the turkey from the grill. Tilt the turkey so the juices run out of the body cavity and into the pan. Transfer the turkey to a cutting board and let rest for 20 to 30 minutes (the internal temperature will rise a few degrees during this time).

Save the pan juices to make the gravy.

8. In a large skillet over medium heat on the stove, fry the bacon until crisp and browned, about 10 minutes, turning occasionally.

Transfer to paper towels to drain and cool. Reserve the bacon drippings to use for the gravy, if needed. Chop the bacon.

9. Strain the pan juices into a gravy separator. Let stand until the fat rises to the surface, about 3 minutes. Pour the pan juices into a large liquid measuring cup, reserving the fat. If necessary, add chicken broth to the large measuring cup so that you have 1 quart of liquid.

10. Measure the reserved fat. If necessary, add enough of the reserved bacon drippings to make ½ cup. In a medium skillet or saucepan over medium-high heat on the stove, heat the fat. When the fat is hot, whisk in the flour and let it bubble for 1 minute, whisking constantly. Increase the heat to high, whisk in the pan juices, and bring the gravy to a strong simmer, whisking often. When the gravy reaches a strong simmer, reduce the heat to medium-low, add the chopped bacon, and simmer until slightly thickened, 3 to 5 minutes more. Remove from the heat and season carefully with salt and pepper, if needed (the brine and bacon may have seasoned the gravy enough).

11. Carve the turkey and serve with the warm gravy.

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SIDES

BRUSSELS SPROUTS WITH BUTTERNUT SQUASH AND POMEGRANATE SEEDS Jill Brogdon Family Nurse Practitioner – Board Certified CU Family Medicine – Depot Hill This is a beautiful recipe for fancy holiday dinners. It is delicious. Even my kids will eat it, which is saying something. They usually eat one roll and olives. ; )

PREHEAT

DIRECTIONS

Oven 400°

1. Preheat the oven to 400°. Use a knife to lop the top and bottom off the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds.

Chop into small pieces. Divide the squash between 2 baking sheets.

BAKE TIME 30 minutes

INGREDIENTS 1 large butternut squash (about 2 1/2 pounds) 2 pounds Brussels sprouts (about 5 cups) 4 red onions, quartered 1/2 cup olive oil Kosher salt and freshly ground pepper 2 teaspoons chili powder 1/4 cup pomegranate molasses

2. Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on the baking sheets with the squash. Break the quartered onions apart and add them to the baking sheets.

3. Drizzle the vegetables with the olive oil. Season with salt and pepper, sprinkle with the chili powder and toss. Roast 30 to 35 minutes, or until browned.

4. Take the vegetables out of the oven and tip into a serving dish. Drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately.

RECIPE COURTESY OF REE DRUMMOND From: Food Network Magazine www.foodnetwork.com/recipes/ree-drummond/brusselssprouts-with-butternut-squash-and-pomegranateseeds-3364090

1 cup pomegranate seeds

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SIDES

CHEESY GREEN BEAN CASSEROLE Tessa Carlson Community-Campus Partnership Program Coordinator This recipe has been a big hit among friends and family so far! It combines aspects from my grandmother’s green bean casserole recipe (a personal favorite from childhood), Alton Brown’s green bean casserole recipe, and a few of my own personal touches. Plus there’s cheese in it, and I love cheese.

PREHEAT

DIRECTIONS

Oven 475° then 400°

1.

Preparation Preheat oven to 475°

BAKE TIME

Wash green beans, trim ends, cut in half

Thinly slice both onions

INGREDIENTS

Cut Velveeta into cubes

1 pound of fresh green beans with ends trimmed (tip: I buy slightly more than 1 pound of green beans since trimming them will reduce the amount)

2. Onions Prepare onions by combining them in a large bowl with flour, Panko, and 1 tsp salt. Place parchment paper on baking sheet and spray with nonstick cooking spray.

Spread the onions evenly across the baking sheet, and place in the middle rack of the oven. Bake for 30 minutes, tossing 2 or 3 times, until golden brown. When done, set aside and lower the oven temperature to 400°.

15 minutes

2 medium yellow onions ¼ cup and 2 tablespoons all-purpose flour separated 2 tablespoons Panko bread crumbs 1 ½ teaspoon and 2 tablespoons salt separated ½ teaspoon black pepper 2 tablespoons butter Nonstick cooking spray 1 cup chicken or vegetable broth 1 cup milk

3.

Beans While the onions are baking, bring 2 gallons of water with 2 tbsp of salt to a boil, and add your trimmed and cut green beans. Blanch for 5 minutes, drain, and then place the beans in your large bowl of ice water to stop cooking, and set aside.

4.

Sauce Melt your 2 tbsp of butter over medium heat, slowly stir in 2 tbsp flour, and slowly stir in 1 cup broth. Once mixed, adjust the temperature to medium-low and slowly stir in 1 cup of milk, add ½ tsp salt and ½ tsp pepper, and simmer for 7 minutes. Next add the Velveeta cheese and stir until melted. Remove sauce from heat and stir in ¼ of the onions.

5 ½ oz Velveeta cheese

Continued on next page 5

CHEESY GREEN BEAN CASSEROLE CONT’D. Tessa Carlson

ADDITIONAL SUPPLIES Parchment paper Large baking sheet Casserole dish 2 Large mixing bowls (1 filled with ice water)

DIRECTIONS CONT’D. 5.

Combine Mix your green beans in with your sauce, and pour into casserole dish. Top mixture with remaining onions and bake for 15 minutes.

6. Enjoy Once the timer beeps, you’re ready to enjoy this tasty dish!

Medium sauce pan Large boiling pot Large mixing spoon Colander Knife Cutting board Spatula Measuring cups and spoons

Meals and memories are made here.

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SIDES

CRANBERRY SALAD Linda Niebauer Communications Specialist This is a family favorite that my mother used to make. She’s been gone 34 years but it makes us remember her and smile every time it’s placed on the holiday table. And I’m a pecan freak to top it off.

INGREDIENTS 2 3-oz. pkg. cherry flavored gelatin mix

DIRECTIONS 1. Drain pineapple, save, ¼ cup of the juice, and set aside.

2. Dissolve gelatin in 2 cups of hot water.

16-oz. can whole cranberry sauce

3. Into dissolved gelatin, stir in cranberry sauce and crushed pineapple.

20-oz. can crushed pineapple with juice

4. Pour ½ of the mixture in a bowl and leave at room temperature and place the other half in the refrigerator until firm.

8-oz. pkg. cream cheese 1 cup chopped pecans 1 tablespoon mayonnaise

5. Add the cream cheese, mayo, reserved pineapple juice and pecans to the room temperature mixture in the bowl. Mix well. Pour over the top of the refrigerated mix.

Refrigerate until set.

People who love to eat are always the best people.

– Julia Child – 7

SIDES

GREEN JELLO Lisa Martinez Executive Assistant to the Chair My entire family loves this! Only two people in the family know how to make it‌ my mother and myself. (never any leftovers)

INGREDIENTS 2 boxes Lime Jello (3 oz each) 2 cups boiling water

DIRECTIONS 1. Dissolve Jello in boiling water.

2. In another bowl combine cream cheese and crushed pineapple, until smooth.

3. Add cream cheese mixture to Jello mixture.

1 can (20 oz) crushed pineapple (don’t drain)

4. Put in fridge until thick (3-4 hours).

8 oz cream cheese, room temperature

6. Keep refrigerated.

5. Fold in whipped topping.

7. Sprinkle nuts on top (optional).

8 oz whipped topping Chopped nuts (optional)

The secret ingredient is always love.

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SIDES

PENNSYLVANIA DUTCH CORN PUDDING Bethany M. Kwan, PhD, MSPH Associate Professor

Pennsylvania Dutch cooking is all about creative ways to prepare corn — a staple crop! This dish is creamy and sweet, and a great complement to turkey.

PREHEAT

DIRECTIONS

Oven 350°

1. Butter (or non-stick cooking spray) the bottom and sides of a medium size casserole dish.

BAKE TIME 60 – 90 minutes

INGREDIENTS 2 cans of creamed corn 2 sleeves of saltine crackers 1 cup of milk 1 egg Black pepper 1 stick of butter

2. Crumble saltine crackers into the dish until it’s about halfway full.

3. Add milk about a half cup at a time to absorb into crackers. Use a rubber spatula to mix it up. Let sit for a few minutes to make sure crackers are all damp. Add milk until it looks just right (no pools of milk, crackers all damp but not mushy) 4. Mix in 1 egg, and then mix in creamed corn until the dish is full but not quite to the brim. Mix in a few shakes of black pepper if you like it that way.

5. Put a few pats of butter on top.

6. Let everything soak in while the oven preheats to 350°.

Put the dish on a cookie sheet in case of overflow, then put in the oven.

7. Every 30 minutes or so, pull out the dish, use the rubber spatula to stir it up and scrape the edges, then pat it on top to smooth down, and then put back in the oven until it seems cooked through, like a souffle or stuffing.

Depending how often you open the oven or what else is in there, it can take an hour or an hour and a half.

8. Eat. Put in the fridge and eat more tomorrow. It’s even better tomorrow.

Good food – good life.

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RUTH’S CHRIS SWEET POTATO CASSEROLE Robert Thompson Communications Program Director I can’t take credit for coming up with the recipe – only hijacking it for my own purposes. People LOVE them and I have to admit, they are really good!

PREHEAT

DIRECTIONS

Oven 350°

1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

BAKE TIME 30 minutes

INGREDIENTS Crust: 1 cup brown sugar 1⁄3 cup flour 1 cup chopped nuts (pecans preferred)

2. Preheat oven to 350°.

3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.

4. Pour mixture into buttered baking dish.

5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

1⁄2 cup butter (melted) Sweet Potato Mixture: 3 cups mashed sweet potatoes (can use canned to save time, just drain) 1 cup sugar 1⁄2 teaspoon salt 1 teaspoon vanilla 2 eggs (well beaten) 1⁄4 cup butter, melted

Food tastes better when you eat it with family.

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SIDES

THANKSGIVING BRUSSEL SPROUT MEDLEY Kasie Holcomb Undergraduate Medical Education Program Coordinator A great veggie option that has a good blend of sweet and savory!

PREHEAT

DIRECTIONS

Veggies: Oven 400°

How to roast Brussels Sprouts:

Pecans: Oven 350°

BAKE TIME

1. Preheat oven to 400°. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

Crust: 12 – 15 minutes

2. Trim ends of Brussels sprouts and remove yellow leaves.

INGREDIENTS

3. Then, slice all Brussels sprouts in half.

Roasted Brussels Sprouts: cups Brussels sprouts 3 ends trimmed, yellow leaves removed 3 tablespoons olive oil 1/4 teaspoon Salt to taste Roasted Butternut Squash: 1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash) 2 tablespoons olive oil 3 tablespoons maple syrup teaspoon ground ½ cinnamon Other Ingredients: 2 cups pecan halves 1 cup dried cranberries

4. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.

5. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400° for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).

How to roast Butternut Squash: 1. Preheat oven to 400°. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

2. In a medium bowl, combine cubed butternut squash (peeled and seeded) 1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.

3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

4. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.

2-4 tablespoons maple syrup optional Continued on next page 11

THANKSGIVING BRUSSEL SPROUT MEDLEY CONT’D. Kasie Holcomb

DIRECTIONS CONT’D. How to toast pecans: 1. Toast pecans in the preheated oven at 350°.

2. Line a baking sheet with parchment paper.

3. Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350° until they get darker in color.

4. Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords.

Assembly: 1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.

2. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

The kitchen is the heart of the home.

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SWEETS

ALMOND JOY COOKIES Polly Davis Clinical Affairs Program Manager Easy-peasy and takes only 4 ingredients! Who needs more stress for the holidays?

PREHEAT

DIRECTIONS

Oven 325°

1. Preheat the oven to 325°.

BAKE TIME

2. Line a large baking sheet with parchment paper and set aside.

12 – 14 minutes

INGREDIENTS 14 ounce bag sweetened coconut flakes 2 cups semi-sweet chocolate chips 2/3 cup chopped lightly salted almonds (I use Blue Diamond Low Sodium Lightly Salted – light blue can or bag)

3. I n a large bowl combine coconut, chocolate chips, almonds and sweetened condensed milk.

4. Stir until combined.

5. Scoop out dough with a cookie scoop onto prepared baking sheets.

6. Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.

7. Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown.

8. Let cool on baking sheet.

9. Store cookies in an airtight container.

14 ounce can sweetened condensed milk, regular or fat-free works

Life is uncertain — eat dessert first!

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SWEETS

CARROT-ZUCHINNI CAKE WITH CREAM CHEESE FROSTING Vivian Jiang Senior Instructor Family Physician — CU Family Medicine Depot Hill Here’s one of my favorite recipes: Carrot-Zuchinni Cake with (optional) Cream Cheese Frosting.

I like it because it taught me how to use vegetables like zucchini in my baking to keep cakes and muffins moist! It’s also nice for me to feel like I’m using more vegetable than sugar in volume in my baking (except when you add in the frosting…there is nothing healthy about the frosting at all)!

PREHEAT Oven 350°

BAKE TIME 35 minutes (10” X 15” pan) 45 minutes (9” X 13” pan)

DIRECTIONS For the cake: 1. Combine the dry ingredients.

2. Mix in the oil, eggs, and vanilla until well blended.

INGREDIENTS

3. Stir in zucchini and carrots.

For the cake: 2 cups flour 2 cups sugar 2 teaspoon cinnamon 1/2 teaspoon salt 1 teaspoon baking powder 2 teaspoons baking soda 3/4 cup vegetable oil 4 eggs 1 teaspoon vanilla 2 cups shredded zucchini 1 cup shredded carrots

4. Pour into greased jelly roll pan (10” x 15”).

For the frosting: 1 stick butter softened 8 oz cream cheese softened 3 1/2 cups powdered sugar 1 teaspoon vanilla

5. Bake at 350° (176*C) for 35 minutes or until a toothpick comes out clean. You can also bake it in 9” × 13” pan for 45 minutes.

6. Cool, then top with cream cheese frosting.

For the frosting: 1. Mix butter and cream cheese together with an electric mixer.

2. Add powdered sugar and vanilla. Blend until smooth and spreadable.

Laughter is brightest, where food is best.

– Irish Proverb – 14

SWEETS

CHOCOLATE CHIP PECAN BANANA BREAD Jodi Summers Holtrop, PhD Professor and Vice Chair for Research

I picked up this recipe from the cookbook of our church home when we were in Michigan. My husband and I modified it a bit and it has been a family favorite since our kids were little. I like it because when bananas get too ripe, we don’t like them and this is a good way to get them used up. Plus, it is like dessert, it is so good. Oh and it is something I can make without messing up because I am not a very good cook.

PREHEAT

DIRECTIONS

Oven 325°

1. Combine first seven ingredients with flour, then add pecans and chocolate chips last.

BAKE TIME 50 – 60 minutes

2. Turn into 2 greased bread pans.

3. Bake at 325° for 50-60 minutes.

INGREDIENTS 1 cup mashed bananas (about 3) 1 generous cup white sugar 2 eggs ½ cup melted butter 1 teaspoon soda ½ teaspoon salt 1 teaspoon vanilla 1 ½ cups flour ½ cup chopped pecans ½ cup semi-sweet chocolate chips

Baking is love made edible.

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SWEETS

JACK DANIEL’S CHOCOLATE PECAN PIE Kristen Waters Faculty Affairs Coordinator I love making this “spin” on an appreciated original. At times, I will add a bit more JD and less chocolate chips…YUMMY! Bake a little longer if you do.

PREHEAT

DIRECTIONS

Oven 375°

1. In a medium sized bowl, combine the eggs, sugar, butter, syrup, vanilla, and Jack Daniel’s whiskey. Mix well.

Set aside.

BAKE TIME 35 – 40 minutes

INGREDIENTS 3 large eggs, beaten 1 cup sugar 2 tablespoons butter, melted 1 cup dark corn syrup 1 teaspoon vanilla extract ¼ cup Jack Daniels Whiskey ½ cup semi-sweet chocolate chips

2. Sprinkle the chocolate chips over the bottom of the unbaked pie shell.

3. Cover the chips with pecan halves starting around the outside edge and working your way in towards the center, with the pecans.

4. Pour the filling over the chips and pecans. Pecans will rise to the top during baking. If they flip over after pouring in the filling, turn them so they are turned the same way.

5. Bake at 375° for 35-40 minutes, or until a knife inserted about halfway from the center to the edge comes out clean.

6. You may want to cover the pie crust edge with aluminum foil or a ring to keep from browning too much, especially if you add more JD.

1 cup pecan halves 1 unbaked 10-inch pie shell

Cooking is like love.

It should be entered into with abandon or not at all.

– Harriet van Horne – 16

SWEETS

MOUNDS Linda Niebauer Communications Specialist Almond Joy is my favorite candy…and this is awfully close.

Chocolate and nuts…doesn’t get any better than that!!!

INGREDIENTS

DIRECTIONS

1 package coconut (14oz.)

1. Cook butter and milk on low heat until butter is melted.

Pour over coconut/sugar/pecans and stir.

1½ box powdered sugar (24oz.)

2. Pour into a 9 x 13 inch pan. Refrigerate at least an hour, then cut into squares and refrigerate overnight.

1 cup chopped pecans

3. Melt 1½ cup chocolate chips, 2/3 parafin stick; dip squares in chips/parafin mix & place on waxed paper.

3/4 cup butter 1 (14 oz.) can Eagle brand condensed milk

All you need is love and some chocolate.

17

SWEETS

PUMPKIN DESSERT Megan Morris Assistant Professor This is a recipe that my family has been making for decades.

“Pumpkin dessert” is a super non-descriptive name, but the recipe always gets great reviews and incredibly is very easy. The “secret ingredient” that always confuses people is the yellow cake mix.

PREHEAT

DIRECTIONS

Oven 350°

1. Grease a 9x13 inch baking pan.

BAKE TIME

2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.

35 – 40 minutes

INGREDIENTS 15 ounce can pumpkin puree

3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.

4. Bake at 350° (175° C) for 1 hour or until a knife inserted near the center comes out clean.

12 fluid ounce can evaporated milk 3 eggs 1 cup white sugar 4 teaspoons pumpkin pie spice 18.25 ounce package yellow cake mix 3/4 cup butter, melted 1 1/2 cups chopped walnuts

Good food and good company are two of life’s greatest pleasures.

18

SWEETS

TOFFEE CHEESECAKE BARS Kasie Holcomb Undergraduate Medical Education Program Coordinator These are a nice rich treat that pack a lot of sweet flavor.

PREHEAT

DIRECTIONS

Oven 350°

1. Preheat oven to 350° .

BAKE TIME

2. In a small bowl, combine flour, confectioners’ sugar, cocoa and baking soda. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 13 x 9-in. baking dish.

Crust: 12 – 15 minutes Bars: 18 – 22 minutes

INGREDIENTS

3. Bake 12-15 minutes or until set.

1 cup all-purpose flour

4. In a large bowl, beat cream cheese until fluffy. Add milk, eggs and vanilla; beat until smooth. Stir in 3/4 cup toffee bits. Pour over crust.

3/4 cup confectioners’ sugar

5. Bake 18-22 minutes longer or until center is almost set.

1/3 cup baking cocoa

6. Cool on a wire rack 15 minutes. Sprinkle with remaining toffee bits; cool completely. Cover and refrigerate 8 hours or overnight.

1/8 teaspoon baking soda 1/2 cup cold butter 1 package (8 ounces) reduced-fat cream cheese 1 can (14 ounces) sweetened condensed milk 2 large eggs, lightly beaten 1 teaspoon vanilla extract 1-1/4 cups milk chocolate English toffee bits, divided

It’s all about family and good food.

19

SWEETS

PUMPKIN CAKE ROLL Stephanie Livingston Compliance Principal Professional This was a yearly holiday (Thanksgiving and Christmas) morning dish that I remember.

I got this recipe from my mother but she said that it was recipe from her mother (my grandmother). I’ve made this Pumpkin Cake Roll for my family for several years and my kids always ask (TELL) me that I’m making the pumpkin roll.

I hope those of you that make it enjoy it as much as we have for many years.

PREHEAT

DIRECTIONS

Oven 375°

1. Beat eggs on high speed for 5 minutes.

BAKE TIME

2. Gradually beat in sugar.

15 minutes

3. Stir in pumpkin and lemon juice.

INGREDIENTS

4. Stir together flour, baking powder, Cinnamon, ginger, nutmeg and salt. Fold into pumpkin.

3 eggs 1 cup sugar 2/3 cup pumpkin 1 teaspoon lemon juice ¾ cup flour 1 teaspoon baking powder 2 teaspoons cinnamon 1 teaspoon ginger ½ teaspoon nutmeg ½ teaspoon salt 1 cup chopped walnuts Filling:

5. Spread in greased and flowered 15x10x1 pan. Top with chopped walnuts.

6. Bake at 375° for 15 minutes. Turn out onto a flour sack towel and sprinkle with powder sugar.

7. Starting at the narrow end, roll towel together and let cool.

Filling: 1. Combine powdered sugar, cream cheese, butter and vanilla. Beat until smooth.

2. Unroll cake, remove from towel and spread over cake; roll cake and chill.

1 cup powdered sugar 2 - 3 oz. packages of cream cheese (softened) 4 tablespoons real butter ½ teaspoon pure vanilla

Happiness is homemade.

20

SWEETS

SOUR CREAM COOKIES Christina Hobson HR/Payroll Coordinator My mom would always make these cookies with us kids. I remember making the dough, letting it chill while we played cards, then decorating each cookie. We would sneak cookies, sometimes to the point where we had to make another batch of cookies : )

PREHEAT

DIRECTIONS

Oven 425°

1. Heat oven to 425°.

BAKE TIME

2. Mix sugar, butter, shortening, egg and vanilla.

6 – 8 minutes

3. Stir in remaining ingredients.

INGREDIENTS

4. Divide dough into 3 equal parts.

5. Roll each ¼ inch thick on lightly floured board.

1 cup sugar

6. Cut into shapes.

¼ cup shortening

7. Brush some egg whites on top of the cookie and sprinkle on choice of sprinkles.

1 teaspoon vanilla 1 teaspoon baking powder

8. Bake 6-8 minutes.

9. Enjoy!

½ teaspoon salt ½ cup sour cream

For some reason it tastes best if you quadruple the recipe.

Plus that gives you more to sample as you bake!

¼ cup butter 1 egg 2 ½ cups flour ½ teaspoon baking soda ¼ teaspoon nutmeg

Life is short…lick the bowl!

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DFM

FAMILY HOLIDAY RECIPES