Stratus Team Curated Recipes 2025

Curated Recipes Curated Recipes

FOR YOUR HOLIDAY SEASON

2025

Introduction

For the third year, we are coming together to celebrate our shared love of food and teamwork through this growing tradition. What started as a fun idea has become a reflection of who we are as a team: collaborative and always willing to bring something new to the table.

As we gather to celebrate the holidays, let us come together once again to enjoy the flavors of our communities. From comforting classics to inventive creations, this cookbook is a testament to the care, creativity, and connection that define the Stratus Team.

Table of Contents Table of Contents

Beverages 7

Tangerine Elderflower Crushtinis

The Classic Sazerac

Paper Plane

Winter Old Fashion

Ponche Crema (Venezuelan Eggnog)

Apple Cider Sangria

Hot Toddy

Rose & Cava Holiday Sangria

Starters 17

Baked Brie

Mihaela’s Masterpiece Salad

Ghost Pepper Chex Mix

City Chicken

Mini Chicken Salad Croissant

Soft Pretzels

Sourdough Discard Scones

Side Dishes 27

Gardenscape Focaccia

Crispy Oven Baked Brussel Sprouts

Crunchy Broccoli Salad

Venezuelan Pan de Jamón (Ham Bread)

Southern Green Bean Casserole

Roasted Butternut Squash Soup

Maritza’s Friends Giving Stuffing

Company Potatoes

Hollandaise Sauce

Side Dishes (continued )

Smoked Mac and Cheese

Cucumber Pomegranate Salad

Sasquash Rolls (Squash Rolls)

Green Bean Casserole

Creamy Instant Pot Grits

Apple Cheese Casserole

Arroz Navideño

Main Course 45

Eggnog French Toast

Aunt Marian’s Goulash

Skillet French Onion Chicken

Spaghetti Chicken

Smoked Over the Top Chili

Shepherd’s Pie

“Home on the Range" Chili

Crockpot Golden Mushroom Pork Chops

Easy Italian Wedding Soup

Dessert 57

Chocolate Chip Pound Cake

Oreshki (Walnut Cookies)

Sweet Alabama Pecan Bread

Bolitas de Nuez

Pumpkin Cheesecake Snickerdoodles

Reindeer Fuel Carrot Pudding

Cranberry-Apple Crips

Ooey Gooey Bars

Oma's Freezer Cake

Oreo Truffles

Natilla

No-Bake Frozen Chocolate Log

Pumpkin Cheesecake Cookie Dip

Old-Fashioned Apple Crisp Ice Cream

Easy Butterfinger Cake

Beverages Beverages

TANGERINE ELDERFLOWER CRUSHTINIS

Kellie Reardon Vice President, Federal Programs Forest Hill, MD

Ingredients

4 Tangelos, sliced in half and fresh-squeezed

1 large or 2 small lemons, sliced in half and freshsqueezed

2 shots (or more, if you’d like!) Absolut Mandrin vodka

1 Tbsp. St. Germaine

Elderflower Liqueur

¼ cup Ocean Spray

CranTangerine juice

¼ cup Minute Maid light lemonade (already mixed, in a jug in the refrigerated section)

Serves two!

Directions

1. Juice the tangelos and lemons separately.

2. Then, pour the juices through a strainer/sieve to make sure no seeds or pulp get into the drinks.

3. In a drink shaker/pourer, add approx. 4-5 ice cubes, then all the ingredients above.

4. Shake well, and pour into two martini glasses.

5. Enjoy!

THE CLASSIC SAZERAC

Mark Archer Senior Marketing Manager

Ingredients Ingredients

1.5 oz. Sazerac Rye Whiskey

1 sugar cube

3 dashes Peychaud’s Bitters

.25 oz. Herbsaint Lemon twist

Directions

1. Fill an Old-Fashioned glass with ice to chill.

2. In a second Old-Fashioned glass, place a sugar cube and soak it with three dashes of Peychaud’s Bitters. Muddle until the sugar dissolves

3. Pour in 1.5 oz. of Sazerac Rye Whiskey, then add ice and stir until well chilled.

4. Empty the ice from the first glass and rinse it with 0.25 oz. of Herbsaint, swirling to coat the sides. Discard any excess.

5. Strain the whiskey, bitters, and sugar mixture into the prepared glass.

6. Express a lemon peel over the drink, rub it lightly around the rim, and use it as a garnish.

Ingredients

3/4 oz. Bourbon

3/4 oz. Aperol

3/4 oz. Amaro Nonino

3/4 oz Fresh lemon juice

Lemon or orange twist for garnish

Directions

1. Add all ingredients to a cocktail shaker filled with ice

2. Shake vigorously for about 15 seconds, until the shaker is well-chilled.

3. Double strain the mixture into a chilled coupe glass.

4. Garnish with a lemon or orange twist

PAPER PLANE

Kelly Seguin

Human Resources Business Partner Winter Park, FL

Equal part and fresh balance of

Ingredients

2 oz. bourbon or rye whiskey

¼ oz. maple syrup (or simple syrup)

2 dashes aromatic bitters

1 dash orange bitters (optional)

Orange twist for garnish

Cinamon stick for garnish (optional)

Ice Square or cubes

WINTER OLD FASHIONED

Jason Sample

Senior Talent Acquisition Specialist

Huntersville, NC

Directions

1. In a mixing glass or shaker combine the bourbon (or whiskey), maple syrup, aromatic bitters, and orange bitters (if being used). Add ice, stir or shake until the mixture is well chilled.

2. Strain the mixture into a rocks glass filled with 1 large ice cube and garnish as you like

Ingredients

PONCHE CREMA (VENEZUELAN EGGNOG)

Hodana Rodriguez Marketing Coordinator Miami, FL

Tips Tips

If you prefer it non-alcoholic, replace rum with whole or coconut milk for richness. To make it extra creamy, you can blend again before serving. It keeps in the fridge for up to one week (shake well before serving).

1 can (395 g / 14 oz ) sweetened condensed milk

1 can (354 ml / 12 oz ) evaporated milk

4 egg yolks

1 cup white rum (more or less to taste; traditionally Venezuelan rum)

1 Tsp. vanilla extract

½ Tsp. ground nutmeg

½ Tsp. ground cinnamon

Pinch of salt

(Optional) lime zest or lemon peel for a hint of freshness

Directions

1. Prepare the base - In a blender or large bowl, combine the condensed milk, evaporated milk, egg yolks, vanilla, cinnamon, nutmeg, and salt. Blend or whisk until smooth.

2. Heat gently - Pour the mixture into a saucepan and cook over low to medium heat, stirring constantly with a wooden spoon or whisk.

3. The goal is to thicken slightly do not boil, or the eggs will curdle. This takes about 8–10 minutes. The texture should coat the back of the spoon.

4. Cool it down - Remove from heat and let it cool to room temperature.

5. Add the rum - Once cooled, stir in the rum (adjust to taste). You can also add a bit of lemon peel or zest at this point for aroma.

6 Chill - Pour into a bottle or jar and refrigerate for at least 2–3 hours, or overnight for a smoother flavor

7. Serve - Serve cold, sprinkled with a little cinnamon or nutmeg on top.

Ingredients Ingredients

8 cups of Apple Cider

APPLE CIDER SANGRIA

Alexandra Kehoe Architectural Designer II Orlando, FL

1 bottle of a Dry White Wine

1 cup of Smirnoff Caramel Vodka

2 Apples, diced

Cinnamon Sticks

Caramel Sauce

Cinnamon Powder Sugar

Directions

1 In a large pitcher, combine apple cider, white wine, and vodka.

2. On the side, combine a small amount of sugar and cinnamon powder on a flat plat.

3. Select a coupe glass, and apply caramel sauce around the rim.

4. Dip the rim into the cinnamon sugar mixture on the plate.

5 Include a few pieces of diced apple into the glass, and add ice (as desired).

6. Pour sangria into coupe glass over apples and ice, and include a cinnamon stick for garnish!

Ingredients

2 oz. Bourbon

2 Tbsp. Honey

HOT TODDY

Tiffany McBride Communications Manager Gainesville, FL

1 Tbsp. Fresh Lemon Juice Lemon Slices and Cinnamon Sticks, for serving

Directions

1. In a small saucepan over medium heat, heat 1/3 cup water until simmering.

2. In a mug, combine bourbon, honey, and lemon juice Carefully pour in hot water, stirring with a spoon until honey is dissolved. Taste and add more water, if needed.

3. Garnish with lemon slices and cinnamon sticks.

ROSE & CAVA HOLIDAY SANGRIA

Alejandra Rosales Architectural Designer III Tampa, FL

Ingredients

1 bottle of rosé wine (750 ml. / about 25 oz.)

1 bottle of Cava (it can be any preferred sparkling wine but, if possible, stay with Cava for an elevated experience!)

1 cup of apple cider

½ cup cranberry juice

1 red apple, cut into ½-inch cubes

1 green apple, cut into ½-inch cubes

1 pear, cut into ½-inch cubes

4 sprigs of rosemary, crushed

1 cup fresh cranberries

5 cinnamon sticks

1 Tbsp. whole cloves

Garnish

Extra sprigs of rosemary

Cinnamon sticks

Fresh cranberries

Directions

1. In a large pitcher, combine the rosé wine, apple cider, cranberry juice, rosemary, apples, pear,

2. Cranberries, cinnamon sticks, and cloves.

3. Stir well, cover, and refrigerate for several hours or overnight to allow the flavors to blend.

4 Just before serving, pour in the Spanish Cava and gently stir

5. Serve chilled over ice. Garnish each glass with a sprig of rosemary, a cinnamon stick, and a few fresh cranberries.

Notes

Using rosé wine gives the sangria a beautiful blush hue and a fresh, fruit-forward flavored profile.

Choose a dry rosé with good acidity to balance the fruit and sweetness of the cider and juice. Drink relatively promptly; rosé wines are best when fresh

Starters Starters

BAKED BRIE

Eli Prats

Total Rewards and Payroll Specialist Miami, FL

This baked brie is my go-to crowd-pleaser simple to make, beautifully gooey, and gone within minutes. It’s the kind of appetizer that feels fancy but couldn’t be easier to pull together

Ingredients

1 lb wheel double-cream Brie

4 Tbsp. (½ stick) salted butter, room temperature

½ cup light brown sugar, lightly packed

Pinch of kosher salt

1 cup toasted pecans, chopped

6 Granny Smith apples

Juice of ½ lemon

Directions

1. Preheat the oven to 350°F.

2. Center the Brie in a pie plate. Set aside.

3. In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat together the butter, brown sugar, salt, and 2 Tbsp. water on medium speed until the mixture is paste-like. Add the pecans and beat just until combined. Spread the mixture on top of the Brie; it'll be roughly 1 inch thick.

4 Bake until the Brie looks like its sides are about to give way, 10 to 15 minutes

5. Meanwhile, core and slice the apples into wedges. In a large bowl, toss the wedges with the lemon juice to prevent browning.

6. Serve the warm Brie immediately with the apple slices.

Ingredients

MIHAELA’S MASTERPIECE SALAD

Peyton Polender Administrative Assistant Richmond, VA

5–6 cups fresh arugula (or a mix of arugula and baby spinach)

2 ripe pears (such as Bartlett or Anjou), thinly sliced

½–¾ cup pomegranate seeds (from 1 medium pomegranate)

½ cup crumbled blue cheese (or goat cheese for a milder flavor)

½ cup caramelized pecans or toasted walnuts

2–3 Tbsp. balsamic vinaigrette

1 Tbsp. olive oil

1 Tsp. fresh lemon juice (optional, for brightness)

Directions

1. Remove the pomegranate seeds and set aside.

2. Slice the pears and arrange them in a circle around the edge of a serving platter.

3. Pile the arugula generously in the center.

4 Drizzle with balsamic vinaigrette and olive oil.

5. Top with blue cheese, pomegranate seeds, and nuts.

6. Finish with a squeeze of lemon juice just before serving.

Ingredients

4 Tbsp. melted butter

½ Tsp. garlic powder

¼ Tsp. onion powder

¼ Tsp. paprika

1½ Tsp. seasoned salt

GHOST PEPPER CHEX MIX

Ken Ibold Director of Aviation Pensacola, FL

This one is full of … warmth.

1½ Tbsp. Worcestershire sauce

½ Tsp. ghost pepper powder

1 cup bagel or garlic rye chips

1 cup pretzels (sourdough nubs)

4½ cups Chex (1+ cup Wheat, 1¾ cup Rice, 1¾ cup Corn)

Directions Directions

1. Melt butter in microwave, add all spices and mix well.

2. In a large bowl combine cereal, pretzels and chips.

3. Pour butter and spices over and blend either toss or use gloved hands to toss and coat evenly.

4. Spread on baking sheet and bake for 1 hour on 250 stir every 15 minutes.

5. Spread mixture out on paper towels to cool for about 20 – 25 minutes. Store when cooled.

Ingredients

CITY CHICKEN

Megan Yendriga Recruiting Coordinator Pittsburg, PA

2 lbs. boneless pork, cut into 1 1/2-inch cubes

14 (4 inch) skewers - Sometimes you can find already cut skewers at the grocery store (and yes, that says Pork – for City Chicken)

Seasoned salt, salt and ground black pepper to taste - change out seasoned salt for Italian seasoning if you’d like

4 packages garden vegetable ritz crackers

10 eggs

4 Tbsp milk

2 sticks of butter (can be salted or unsalted depending on your preference)

2 cups of water

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish; set the dish aside.

3. Gather the ingredients.

4. Thread 2 or 3 cubes of pork onto each skewer. Sprinkle pork on all sides with salt, pepper, and seasoned salt or Italian seasoning; set the skewers aside.

5. Whisk eggs and milk together in a bowl and place in a large baking sheet (with sides). Place ritz crackers on separate baking sheet with sides.

MINI CHICKEN SALAD CROISSANT

Dylan Nguyen

Architectural Designer I Houston, TX

Tips Tips

Let the mixture si However, it is still

Ingredients

Mini Croissant

Rotisserie chicken

1-2 sticks of celery

1/2 - 1 cup of mayo

1 Tbs. dijon mustard

1/2 red onion

3 green onion / scallion (optional)

1/2 cup of roasted crushed pecans

1/2 cup dried cranberries

Poppy seeds

Salt & pepper

Directions

1. Start off by Breaking down Rotisserie Chicken then cubing into small pieces then place in a Medium/Large Mixing bowl

2. Start dicing your Red Onion, Celery, & Green Onion then add to the bowl.

3. Scoop in roughly 1/2 a Cup of Mayonnaise (If it looks too dry add a little more Mayonnaise)

4 Add in 1 Tbsp Dijon Mustard

5. Add in Crushed Roasted Pecans to your preference along with Poppy Seeds & Dried Cranberries.

6. Mix everything together then Salt & Pepper to taste.

7. Scoop chicken salad into sliced mini croissant right before serving. (works well on bread or crackers too)

Ingredients

SOFT PRETZEL

Bob Polino Chief Operating Officer Richmond, VA

1 1/2 cups warm water, 110-115ºF, plus 10 cups water for boiling

1 Tbsp. sugar

2 Tsp. kosher salt

1 package active dry yeast

4 1/2 cups all-purpose flour

4 Tbsp unsalted butter (melted)

2/3 cup baking soda

1 large egg yolk, beaten with 1 tablespoon water Vegetable oil, for the bowl and pan

Pretzel salt

Directions Directions

1. Combine the 1 1/2 cups warm water, the sugar, and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Set aside until the mixture foams, about 5 minutes.

2. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes.

3. Remove the dough from the bowl, clean the bowl, then oil it well. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm place until the dough has doubled in size, 50 to 55 minutes.

4. Heat oven to 450ºF. Line 2 half-sheet pans with parchment paper and lightly brush with oil, about 1 Tbsp. per pan. Set aside.

5 Bring the remaining 10 cups water and the baking soda to a rolling boil in a Dutch oven

6. Meanwhile, turn the dough out onto a lightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, and, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place on a half-sheet pan. Repeat with the remaining pieces of dough.

7. One by one, place the pretzels in the boiling water for 30 seconds. Remove them from the water using a large flat spatula. Return them to the sheet pans, brush the top of each pretzel with the beaten egg yolk and water mixture, and sprinkle with pretzel salt.

8. Bake until dark golden brown in color, 12 to 14 minutes. Transfer to a wire rack for at least 5 minutes before serving.

Ingredients Ingredients

Dry Ingredients

SOURDOUGH DISCARD SCONES

Matt Marek Vice President of Commercial Houston, TX

I started making these to use up sourdough discard, but now they’re my excuse to eat dessert for breakfast. They’re easy to tweak blueberries one batch, chocolate chips the next and perfect with coffee (especially the kind with a splash of Baileys) If Paul Hollywood tried them, I might get a handshake They disappear fast, so make a double batch

2 cups all-purpose flour

1/2 cup granulated sugar

1 Tbsp. baking powder

1/2 Tsp. salt

1 stick unsalted butter, frozen

Optional: 1 cup mix-ins (chocolate chips, almonds, pistachios, blueberries, etc ) if using fruit, make sur it is frozen beforehand.

Wet Ingredients

1/2 cup sourdough starter discard (if you don’t have an established sourdough starter, message me and I will send you some of mine!)

1 large egg

1 Tsp. vanilla extract

3 Tbsp. heavy cream

Glazed Topping (optional)

1 cup confectioner’s sugar

3 Tbsp. heavy cream

Optional: Additive – Lemon or Maple Syrup is good with these

Directions Directions

1. In a food processor, combine flour, sugar, baking powd

2. In a separate bowl, whisk wet ingredients, then add to using mix-ins, add and pulse 3 more times.

3. Turn dough onto parchment, gently form into a ball, an parchment-lined baking sheet, 2–3" apart.

4 Refrigerate at least 1 hour (or up to 2 days)

5. When ready to bake, preheat oven to 400°F. Bake 20–25 minutes, or until golden brown. Check at 18 minutes.

Sides Sides

GARDENSCAPE FOCACCIA

Neil McKinney Marketing Coordinator

Gainesville, FL

Quick and Easy!

Ingredients

⅔ cup warm water

1 Tbsp. active dry yeast

e to taste sting and shaved m) slices ved

1 Tbsp. honey

2 ½ cups bread flour, divided

1 ¾ cups room temperature water

9 Tbsp. olive oil, divided, plus more to taste

3 cups all purpose flour, plus more for dusting

1 Tbsp. kosher salt

Toppings

3 sprigs fresh dill

3 sprigs fresh rosemary

2 edible flowers

5 spears asparagus, woody ends trimmed and shaved

4 white mushrooms, cut into 1/3 in (8 mm.) slices

Directions Directions

3 cherry tomatoes, of varying colors, halved

2 Tbsp. kalamata olive, halved

1 Tbsp. fresno chilie, thinly sliced

1 watermelon radish, thinly sliced

6 fresh chives

1 radish, thinly sliced flaky sea salt, to taste olive oil, to taste

Directions

1. In a large bowl, whisk warm water, yeast, honey, and ½ cup bread flour. Cover and let sit 20–30 minutes until bubbly.

2. Add room-temperature water, 5 Tbsp. olive oil, remaining bread flour, all-purpose flour, and salt. Mix until a rough dough forms.

3. Turn onto a lightly floured surface and knead 10–15 minutes until smooth and springy.

4 Place in an oiled bowl, cover, and let rise 1–2 hours until doubled

5. Punch down the dough.

6. Oil an 18×13-inch baking sheet. Transfer dough to the pan, cover, and rest 10–20 minutes.

7. Uncover and gently stretch dough to fill the pan. Cover again and proof 1–2 hours, or refrigerate overnight for better flavor. (If chilled, let rest 30–60 minutes before continuing.)

8. Preheat oven to 400°F (200°C).

9. Dimple the dough with your fingers and drizzle with 2 Tbsp. olive oil.

10 Arrange toppings (herbs, vegetables, edible flowers, etc ) to create a decorative design; sprinkle with flaky salt.

11. Bake 15 minutes, rotate the pan, then bake 7–10 minutes more until golden. Cover with foil if toppings darken too quickly.

12. Cool in the pan 10 minutes, then transfer to a board and drizzle with more olive oil.

13. Slice and serve.

Ingredients

CRISPY OVEN BAKED BRUSSEL SPROUTS

Rane Parr Civil Designer Wilkesboro, NC

I look forward to Brussels sprout season all year which perfectly aligns with the holidays. If you holiday sides o

1 lb. of fresh brussel sprouts

2 Tbsp. of olive oil

3 Tbsp. of balsamic vinegar

1 Clove of minced garlic

½ Tsp. salt, or to taste Pepper, to season

Directions Directions

1. Preheat oven to 400℉.

2. Cut the Brussel sprouts in half and place in a large mixing bowl. Note: If you want your brussels to be softer on the inside, trim off the stems at the bottom. If you want them to be slightly crunchy (i.e., closer to raw texture), leave the stems on.

3. Toss the brussels with the olive oil, balsamic vinegar, garlic, and salt and pepper using a spoon (or your clean hands) until the sprouts are well-coated. Note: When I make this, I usually eyeball everything; the quantities listed in the ingredients are benchmarks. For example, my father does not use garlic when he makes this, but I put in the clove mentioned here. So if you don’t like garlic, you can leave it out or put in less, etc.

4 Spread the coated Brussel sprouts in a single layer on a sheet pan, ensuring they are all flat side (cut side) down and bake for approximately 25 minutes (more or less depending on your oven).

5. If desired, season with additional balsamic vinegar, salt and pepper and serve.

CRUNCHY BROCCOLI SALAD

Mercedes Civantos Senior Architect I Team Lead Ft. Lauderdale, FL

A little crunchy, a little savory, and surprisingly addictive even for the broccoli skeptics!

Ingredients

1 head of broccoli

1 cup sunflower seeds

½ cup raisins

½ lb. bacon

½ cup chopped red onion

½ cup mayonnaise

2 Tbsp. vinegar (white or apple cider)

½ cup sugar

Directions

1. Cook the bacon until crispy, then crumble and set aside.

2. Wash and chop the broccoli into small, bite-sized pieces.

3 In a large bowl, combine the chopped broccoli, sunflower seeds, raisins, red onion, and crumbled bacon

4. In a separate small bowl, whisk together the mayonnaise, vinegar, and sugar until smooth.

5. Pour the dressing over the broccoli mixture and toss to coat evenly.

6. Refrigerate for at least 2 to 3 hours before serving to allow the flavors to meld.

VENEZUELAN PAN DE JAMÓN (HAM BREAD)

Mayra Cohen Sr. Interior Designer

Ft. Lauderdale, FL

Tips Tips

Ingredients Ingredients

For the dough:

4 cups (500 g.) all-purpose flour

Add a spoon of papelón or honey to the dough for extra flavor. Brush the baked loaf with 1 Tbsp. sugar + 2 Tbsp. water for a shiny glaze. Freeze wrapped in foil; reheat at 300°F for 10 minutes before serving

1 packet (7 g. / 2¼ Tsp.) active dry yeast

¾ cup (180 ml.) warm milk (around 105°F / 40°C)

¼ cup (50 g.) sugar

1 Tsp. salt

2 eggs (1 for dough, 1 for egg wash)

4 Tbsp. (60 g.) unsalted butter, softened

1 Tbsp vegetable oil (for greasing)

For the filling:

12 oz. (340 g.) sliced smoked ham (sweet or black forest)

½ cup (75 g.) green olives, sliced or halved (stuffed with pimento if you like)

½ cup (75 g.) raisins

Optional: ½ cup (100 g.) bacon, cooked and drained

Directions Directions

1. Activate yeast: Mix warm milk, sugar, and yeast in a small bowl. Let sit 10 minutes until foamy.

2. Make dough: In a large bowl, combine flour and salt. Add yeast mixture, 1 egg, and butter. Knead 8–10 minutes until smooth and elastic, adding milk if needed. Form a ball, oil lightly, cover, and let rise 1–1½ hours until doubled.

3. Roll out: Punch down dough and roll into a 12x18-inch rectangle.

4. Assemble: Layer ham, then sprinkle raisins and olives (add bacon if using). Roll tightly from the long side and seal the edges.

5. Second rise: Place seam-side down on a parchment-lined sheet, cover, and let rise 30–45 minutes.

6 Bake: Preheat oven to 350°F Brush with beaten egg and bake 30–40 minutes until golden brown

7. Cool: Let cool 20 minutes before slicing. Serve warm or at room temperature.

SOUTHERN GREEN BEAN CASSEROLE

Neil Anderson Service Desk Manager

Atlanta, GA

Tips

Ingredients

2 (14.5 oz.) cans cut green beans, drained (or use 4 cups fresh green beans, blanched for 5 minutes)

1 (10.5 oz.) can cream of mushroom soup

¾ cup whole milk (or half-and-half for richer flavor)

1 cup shredded cheddar cheese (optional but very Southern)

½ cup sour cream

1 Tsp. garlic powder

½ Tsp onion powder

Salt & black pepper to taste

1 cup French fried onions, divided 4–5 slices cooked bacon, crumbled (optional but highly recommended)

2 Tbsp. butter (for topping or greasing dish)

Directions

1. Preheat oven to 350°F (175°C).

2. In a large bowl, mix together the soup, milk, sour cream, garlic powder, onion powder, salt, and pepper until smooth.

3. Stir in green beans, half of the French fried onions, cheddar cheese (if using), and crumbled bacon.

4. Pour mixture into a greased 9x13-inch baking dish.

5 Bake uncovered for 25 minutes, or until hot and bubbly

6. Remove from oven, sprinkle the remaining French fried onions on top.

7. Return to oven and bake another 5–10 minutes, until the topping is golden and crisp.

ROASTED BUTTERNUT SQUASH SOUP

Martha Padreda Director of Construction Administration Miami, FL

Ingredients

1 butternut squash (approx. 3 cups)

1 apple

2 – 3 carrots

1 white or yellow onion

1 shallot

3 – 4 garlic cloves

4 cups vegetable or chicken stock to blend and reheat

Evoo to drizzle over ingredients prior to roasting

Salt, pepper, red pepper flakes, paprika – to taste; pinch of cinnamon and nutmeg

Herbs – sage, thyme - chop to taste

½ cup Heavy cream or plain oat milk

Chicken sausage (optional)

Toasted pumpkin seeds/sliced almonds or popcorn as garnish

Directions

1. Peel and cube squash & apple; peel and slice carrots; chop onion, shallot and garlic

2. Finely chop herbs (may use dried herbs if fresh not available)

3. Place in large bowl and toss ingredients with extra virgin olive oil and spices

4. Transfer to roasting pan and roast at 350 degree until tender and caramelized

5 Transfer to blender in batches of ingredients adding stock until pureed; pass through sieve for a silkier/smoother texture

6. Place in pot to reheat adding milk/cream and more stock to desired consistency

7. Garnish with toasted seed/almonds or popcorn

MARITZA’S FRIENDS GIVING STUFFING

Maritza Tibbetts Construction Administrative Assistant Orlando, FL

Tips

Ingredients

If Stuffing a turkey, loosely stuff with mixture but do not add more butter

1 package of sweet italian sausage (remove casting to cook)

8 pieces of bacon, cooked crisp – then crumbled

2 carrots, chopped into ¼ pieces

1 onion, chopped into ¼ pieces or 2 leeks, white portion only, halved lengthwise then sliced into ¼ inch pieces (RINSE WELL).

3 large stalks celery, chopped into ¼ inch pieces

3 cloves garlic, minced

1 day-old loaf of bread, cut into ½ inches cubes

1 ½ Tbsp. dried sage or 1 Tbsp. of fresh sage(chopped/diced)

1 ½ Tbsp. dried poultry seasoning or 1 Tbsp. of fresh thyme(chopped/diced)

1 Tsp. of salt

1 Tsp. of pepper

2 cups of vegetable broth

Directions

1. In a large skillet over medium heat, cook bacon until crisp, remove & drain on paper towel, crumble and set aside.

2. Use the same skillet to cook sweet Italian Sausage (Remove Meat from casing to cook meat), remove from skillet when it turns brown, drain, and set aside.

3. Pour out all the fat/oil from skillet and place in mason jar to discard later but keep 2 Tbsp. of fat/oil in skillet. Add 2 Tbsp. of Butter into the bacon/sausage fat dripping.

4. Add your celery, carrots, leek or onion, salt and pepper. Cook for about 10-15 minutes (aways stirring). Tip: Remember to cut all your vegetables the same size this way it cooks evenly.

5. Add Bacon, Sausage, bread, broth, herbs, nuts (optional) if you want to. Mix everything!

6 Place mixture in a large greased shallow baking dish, add 2 Tbsp of melted butter over top

7. Bake at 400 degrees for 35 minutes. Enjoy!

COMPANY POTATOES

Marianne Vilasuso

Talent Acquisition Specialist Miami, FL

Ingredients

½ cup chopped onion ¼ cup butter

1 can cream of chicken soup

2 lbs. frozen hash brown potatoes (shredded or diced, thawed slightly)

1 pt. (2 cups) sour cream

Topping:

2 cups shredded cheddar cheese

1 cup crushed corn flakes or Ritz crackers

2 Tbsp. melted butter (optional but helps the topping brown evenly)

Directions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Sauté the onions - In a large skillet, melt ¼ cup butter over medium heat. Add the chopped onion and cook until soft and translucent, about 3–5 minutes.

3. Combine the base - Add the cream of chicken soup, thawed hash browns, and sour cream to the skillet (or a large mixing bowl). Stir until well combined and evenly coated.

4. Transfer to the baking dish - Spread the potato mixture evenly into the prepared pan.

5 Make the topping - In a small bowl, mix the shredded cheddar cheese with the crushed corn flakes or crackers (Optional: drizzle or toss with 2 Tbsp. melted butter for extra crispiness.)

6. Top and bake - Sprinkle the topping evenly over the potatoes.

7. Bake uncovered for 45 minutes, or until hot and bubbly around the edges and the topping is golden brown.

HOLLANDAISE SAUCE

Kori Amos Vice President of Human Resources Pittsburgh, PA

My dad makes this sauce every year for Christmas, and we put it on literally everything.

Tips

Ingredients

3 large egg yolks

1 Tbsp. lemon juice (fresh is best)

If the sauce becomes too thick, whisk in a teaspoon of warm water to thin it. Keep it warm (not hot) until serving high heat can make it curdle.

½ cup (1 stick) unsalted butter, melted and hot

Pinch of salt

Pinch of cayenne pepper (optional)

Directions

1 Whisk the yolks and lemon juice - In a heatproof bowl, whisk together the egg yolks and lemon juice until smooth and slightly thickened.

2. Set up a double boiler - Place the bowl over (not in) a pot of simmering water. The bottom of the bowl should not touch the water, gentle steam is all you need.

3. Whisk constantly - Continue whisking the yolks as they warm. They’ll start to thicken a bit after 2 - 3 minutes.

4. Add the butter slowly - While whisking constantly, drizzle in the hot melted butter a few drops at a time at first, then in a thin stream once it starts to emulsify. Keep whisking until the sauce is thick and creamy.

5. Season and serve - Whisk in a pinch of salt and cayenne (if using). Taste and add more lemon juice or seasoning if you like.

6. Serve warm over eggs, vegetables (cauliflower or broccoli is great), or fish.

SMOKED MAC AND CHEESE

Brandon Lovejoy Design Technician Team Lead Roanoke, VA

Smoked Mac and cheese is one of our favs. We normally smoke the turkey, so this goes on right after while the turkey rest. All I cook with is cast iron, but I would think you could do this with any skillet meat for high temps and baking

Ingredients

1 lb. elbow macaroni noodles

½ cup butter

4 Tbsp. all-purpose flour

1 Tbsp. ground mustard powder

2 cups half and half

4 oz. cream cheese

3 cups sharp cheddar cheese

1 ½ cups smoked gouda cheese

Directions

1 Preheat the smoker to 225 degrees F (may already be there if you already smoked some sort of meat) Keep the temp 225 or less Cook the noodles according to the packaging. Cook until the noodles are al dente.

2. Make a roux. Melt butter in a 12-inch cast iron skillet and add flour to make a roux. Next, whisk in the mustard powder. Once the butter is melted,

3. Finish making the sauce. Add in the half-and-half then the cream cheese. Finish up by adding the cheddar and gouda cheese and stir until melted. We normally use freshly shredded cheese. Also it helps to have 2 people for this, one stirring while the other adds everything in.

4. Combine noodles and sauce. Add the cooked noodles to the cheese sauce and stir to combine.

5 Make the crumb topping Mix melted butter, seasoning and panko breadcrumbs together in a bowl Sprinkle over the top of the mac and cheese. We normally use a BBQ seasoning like Meat Church Holy VooDoo. Use whatever seasonings sound good to you.

6. Place the mac and cheese on the smoker, close the lid, and smoke for 1 hour. More or less depending on how much smoke flavor you want. Do not place the lid on the skillet, just close the smoker lid. Use wood of you choosing, lighter woods is recommended, but I normal use an oak and apple combo.

7. Remove the smoked mac and cheese from the smoker and serve while nice and warm.

8. Top with: 1 cup panko breadcrumbs, ¼ cup butter, 2 Tbsp. – Seasoning of your choice, Meat Church Holy VooDoo or other BBQ seasoning

CUCUMBER POMEGRANATE SALAD

Dana Canada

Project Manager

Tampa, FL

Ingredients

2 cups freshly diced cucumbers

1 cup pomegranate seeds

¼ cup thinly sliced red onion

2 Tbsp. olive oil

1 Tbsp. fresh squeezed lemon juice

1 Tsp. finely grated lemon zest

¼ cup coarsely chopped fresh mint leaves

Salt & pepper

Directions Directions

1. Combine the diced cucumbers, pomegranate seeds, and red onions in a large mixing bowl.

2. Drizzle with olive oil and freshsqueezed lemon juice over the salad mixture.

3. Sprinkle the grated lemon zest and chopped mint leaves on top

4. Gently toss the salad to coat the ingredients with the dressing evenly.

5. Salt & pepper to taste.

6. Transfer to a serving platter or bowl and enjoy!

SASQUASH ROLLS (SQUASH ROLLS)

Susan Cragg Senior Environmental Scientist Wilkesboro, NC

Ingredients Directions

1 Tbsp. of active yeast

1 cup of canned squash

½ cup of sugar

1 Tsp. salt

4-5 cups of flour

3 Tbsp. of butter

1 cup of milk

½ cup of water

1. Mix 2 cups of flour with yeast, sugar, and salt.

2 Heat the butter, milk, and water until warm and the butter is melted Add to the dry ingredients

3. Mix with a mixer for 2 minutes.

4. Add enough flour to make a moderately stiff dough. Let it rise until it doubles in size.

5. Punch down and knead until the dough is no longer sticky. Use more flour as needed while kneading.

6. Shape dough into 24 rolls and place in a greased 9x13 pan.

7. Let the dough rise until it doubles in size.

8. Bake at 425 for 15 minutes.

GREEN BEAN CASSEROLE

Liandra Abadin HRIS Analyst Miami, FL

Ingredients

4 cups (about 2 cans) of cooked green beans (fresh, frozen, or canned)

1 can (10.5 oz.) condensed cream of mushroom soup ¾ cup milk

1 Tbsp. soy sauce

1 cup french fried onions, divided ½ cup shredded cheddar cheese (optional)

Salt and pepper to taste

Directions

1. Preheat the oven to 350°F (175°C).

2. In a large mixing bowl, combine the cream of mushroom soup, milk, soy sauce, salt, and pepper.

3. Stir in the green beans and half of the french fried onions. If using cheese, mix half of it in.

4. Pour the mixture into a 1½-quart casserole dish and spread evenly.

5. Bake uncovered for 25 minutes, or until the mixture is hot and bubbling.

6. Sprinkle the remaining fried onions (and cheese, if desired) evenly over the top.

7. Return to the oven and bake for an additional 5–10 minutes, until the onions are golden brown.

8. Serve warm and enjoy your creamy, crunchy Green Bean Casserole!

CREAMY INSTANT POT GRITS

Sean Mallahan Technical Director Roanoke, VA

For extra richness, mix in shredded cheddar or a splash of cream before serving These grits pair beautifully with shrimp, eggs, or roasted veggies

Ingredients

3 Tbsp. grease or oil (bacon grease recommended)

1½ cups grits

4½ cups water

2¼ cups half & half

2 Tsp salt

3 Tbsp. butter

Directions

1. Set the Instant Pot to Sauté. Add grease or oil, then stir in the grits. Cook for 2 minutes,

2 Stirring often to lightly toast them

3. Stir in the water, half & half, and salt until fully combined.

4. Seal the Instant Pot and set to High Pressure for 10 minutes.

5. Allow a 15-minute natural pressure release, then carefully open the lid.

6. Stir in the butter until smooth and creamy. Adjust seasoning to taste

Ingredients

APPLE CHEESE CASSEROLE

Stacey Beville

Project

Administrator

Richmond, VA

5 cups peeled and sliced apples

2 to 3 Tbsp lemon juice

1 stick butter or ½ cup melted

1 cup white granulated sugar

1 Tsp. salt

1 cup all-purpose flour

1 cup milk

1 Tsp. vanilla extract

2 cups shredded cheddar cheese

Directions Directions

1. Toss the sliced apples with the lemon juice.

2. Spray a 1 ½ quart casserole dish with cooking spray and spread the apples in the bottom of the dish.

3. Mix the melted butter, sugar, salt, flour, milk, vanilla extract and one cup of the cheese together with a spoon. Pour and spread over the apples. Bake in a preheated 350-degree oven for 55 to 60 minutes adding the other cup of shredded cheese on top during the last 15 minutes

ARROZ NAVIDEÑO

Grace Perdomo Senior Vice President of Civic Miami, FL

Brighten your holidays with arroz navideño, a festive rice with raisins and almonds. Thi i i d k i

Ingredients

3 Tbsp olive oil

1½ Cup slivered almonds

6 Cups rice

6 Cups vegetable broth

2 teaspoons salt

1½ cup raisins, and sultanas mixed

3 tablespoons minced parsley

Directions

1. Heat the oil over medium and cook the almonds, stirring, until lightly golden. Remove and set aside.

2. Add the raw, unrinsed rice to the oil and cook, stirring, until coated and slightly yellow

3. Pour in the vegetable broth, stir, and salt to taste. Cook over medium, stirring often, until the liquid is nearly absorbed.

4. Add the raisins and sultanas, stir, reduce heat, cover, and simmer 15 minutes.

5. Stir, cover again, and simmer another 10 minutes or until the rice is cooked through.

6. Uncover, fluff with a fork, and mix in the toasted almonds

7. Transfer to a serving platter and sprinkle with fresh parsley.

Main Course Main Course

Ingredients

1 1/2 cups eggnog

5 large eggs

EGGNOG FRENCH TOAST

Cody Seidler

Construction Administrator Support Orlando, FL

1/2 Tsp ground nutmeg

1/2 Tsp. rum extract

12 slices Texas toast (or other white bread like challah or french bread)

Directions Directions

1. Preheat an electric griddle to 350 degrees.

2. In a mixing bowl whisk together eggnog, eggs, nutmeg, and rum extract until very well blended.

3. Pour mixture into a 11 by 7-inch baking dish (or other similar sized shallow baking dish) and dip bread 2 slices as a time into mixture, then rotate and coat opposite side (I also like to gently squeeze to soak to the center, then lift and gently squeeze again to remove excess).

4. Transfer to buttered griddle and cook until bottom is golden brown then flip and cook opposite side until golden.

5. Serve warm with maple syrup and sweetened whipped cream if desired.

AUNT MARIAN’S GOULASH

Emily Macedo

Total Rewards & Payroll Manager

Pittsburgh, PA

Ingredients Ingredients

2 ½ c thin noodles

3 Tbsp. butter

1 cup cottage cheese

6 oz. cream cheese

1/3 cup sour cream

1/3 cup minced onion

2 Tbsp chopped green pepper

1 Tsp salt (separated)

¾ lb. ground beef

2 cup tomato sauce

½ Tsp. Worcestershire sauce

3 drops Tabasco sauce

Directions

1. Cook noodles as directed. Using fork, blend butter through cooked noodles. Set aside.

2. Blend thoroughly: cottage cheese, cream cheese and sour cream. Add minced onion, chopped green pepper and ½ tsp salt. Set aside.

3. Brown ground beef. Drain off fat. Stir in tomato sauce, ½ tsp salt, Worcestershire sauce and tobasco sauce.

4. Pour small amount of meat sauce into bottom of 2 qt casserole dish. Add layer of noodles, layer of cheese mixture and layer of meat sauce Repeat layering, ending with meat sauce on top

5. Bake at 350 for 50 – 60 minutes.

SKILLET FRENCH ONION CHICKEN

Brooke Lewis Director of Marketing Atlanta, GA

Ingredients

4 boneless, skinless chicken cutlets, pounded thin if needed, seasoned with salt and pepper

2 thinly sliced yellow onions

Worcestershire sauce and balsamic vinegar

Dried or fresh thyme

About one cup grated Gruyère

Flour, salt, and smoked paprika for dredging

Butter for cooking

Directions

1. Warm oil in a large nonstick skillet over medium heat. Add the onions, raise the heat to medium high, and cook until browned around the edges, stirring often. Add a splash of water if they stick.

2 Reduce heat to medium low, add vinegar, Worcestershire, and thyme, and cook 20 to 30 minutes until tender Transfer to a bowl and wipe out the skillet.

3. Whisk flour, salt, and paprika in a shallow bowl. Dredge the chicken and shake off extra.

4. Melt butter in the skillet over medium high, add the chicken, then lower heat to medium. Cook three minutes per side. After flipping, top each piece with onions and Gruyère.

5. Broil for a minute or two if the skillet is ovenproof. If not, cover the pan and cook until the cheese bubbles and browns.

Ingredients

SPAGHETTI CHICKEN

Rhonda Wells Office Manager Henderson, NC

4 boneless skinless chicken breast cubed, seasoned with garlic and onion Ms. Dash

1 lb. of angel hair pasta

2 cans cream of mushroom soup

¼ cup milk

1 can Rotel Mexican lime and cilantro not drained

1 small jar diced pimentos not drained

1 medium onion chopped

1 large bell pepper chopped, yellow or red (I use whatever peppers I have growing)

1 pkg sliced mushrooms (or 1 can sliced mushrooms drained)

1 large block of Velveeta cheese

2 Tbsp. chopped garlic in olive oil

Olive oil for cooking chicken about 2 Tbsp.

Directions Directions

1. Heat 1–2 Tbsp. olive oil in a large skillet over medium-high heat. Add chicken and 1 Tbsp. garlic; cook until done, then remove.

2. In the same pan, add onions, peppers, mushrooms, and remaining garlic. Cook until tender; set aside.

3. In a large saucepan, melt cubed Velveeta with 2 cans cream of mushroom soup, pimentos, Rotel, and about 1 cup milk. Stir until smooth and creamy.

4. Cook spaghetti in chicken stock until al dente; drain.

5. In a casserole dish or crockpot, combine chicken, vegetables, spaghetti, and cheese sauce. Stir well.

6. Oven: Bake at 350°F for about 30 minutes, until bubbly and lightly browned.

7. Crockpot: Cook on high 1 hour, then low up to 3 hours. Stir occasionally to prevent sticking. Add chicken stock if needed to thin.

SMOKED OVER THE TOP CHILI

Kevin DeWitt Director of Accounting Richmond, VA

Ingredients

Chili

Canola or other neutral flavored oil

1 Medium yellow onion, diced

1 Medium red or green bell pepper, diced

2 Tbsp. Tex Mex Rub

3 16-oz. cans beans, preferably a mix such as pinto, great northern, and kidney, drained and rinsed

1 28-oz. can diced tomatoes and green chilies, drained

4 cup beef broth

Meat

1 lb. ground beef, preferably 80% lean

1 lb. ground pork

2 Tbsp Tex Mex Rub

1 1/2 Tsp chili powder (optional)

Serving

4 scallions, thinly sliced

2 cup grated cheddar cheese

1 cup sour cream Cornbread (optional)

Directions

1. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add onion and pepper; cook 3–5 minutes until softened. Season with 2 Tbsp. Traeger Spicy Fajita Rub. Add beans, tomatoes with chilies, and broth; bring to a simmer.

2. Preheat Traeger to 225°F with the lid closed (about 15 minutes). Position the Dutch oven on the lower rack and the upper rack directly above it for the meat. Use Super Smoke if available.

3. In a bowl, mix ground beef and pork with 2 Tbsp. Fajita Rub and chili powder (if using). Form into a ball and coat lightly with 1 tablespoon oil.

4 Place the Dutch oven on the lower grate and the meat ball on the rack above it so drippings fall into the pot. Close lid and smoke for 90 minutes.

5. Increase temperature to 350°F and cook until meat reaches 160°F, about 2 hours.

6. Transfer meat to a baking sheet. Break it into smaller pieces and return to the pot with any juices. Stir, close the lid, and cook 30 minutes to blend flavors.

SHEPHERD’S PIE

Carol Ann Winters Administrative Assistant Miami, FL

Ingredients

Meat Filling

2 Tbsp. olive oil

1 cup chopped yellow onion

1 lb. ground beef (or vegetarian beef crumbles)

2 Tsp. dried parsley leaves

1 Tsp. dried rosemary leaves

1 Tsp. dried thyme leaves

1 Tsp. salt

1 Tsp. black pepper

1 Tbsp. Worcestershire sauce

2 garlic cloves, minced

2 Tbsp all-purpose flour

2 Tbsp. tomato paste

1 cup beef broth (or veggie broth)

1 cup frozen mixed peas and carrots

½ cup frozen corn kernels

Directions

Potato Topping

2 lb. russet potatoes, peeled and cut into 1 inch cubes

8 Tbsp. unsalted butter – 1 stick 1/3 cup of half and half

1 Tsp. garlic powder (or ½ Tsp. of garlic salt for more punch)

1 Tsp. salt, or to taste

½ Tsp. black pepper, or to taste ¼ cup parmesan cheese

1. Heat oil in a large skillet over medium-high heat. Add onions and cook 5 minutes, stirring occasionally.

2. Add ground beef, parsley, rosemary, thyme, salt, and pepper. Cook 6–8 minutes, stirring occasionally, until browned.

3. Stir in Worcestershire sauce and garlic; cook 1 minute. Add flour and tomato paste; mix until smooth.

4 Add broth, peas and carrots, and corn Bring to a boil, then reduce heat and simmer 5 minutes, stirring occasionally Set aside Preheat oven to 400°F.

5. Place potatoes in a large pot and cover with water. Bring to a boil, then simmer 10–15 minutes until fork-tender. Drain and return to pot; let sit 1 minute to dry.

6. Add butter, half-and-half, garlic powder, salt, and pepper. Mash until smooth, then stir in Parmesan.

7. Spread meat mixture evenly in a 9x9 (or 7x11) baking dish. Top with mashed potatoes and spread evenly.

8. Place dish on a baking sheet if full. Bake uncovered 25–30 minutes. Cool 15 minutes before serving.

Ingredients

Meats

"HOME ON THE RANGE" CHILI

Adam Weible Director Huntington, WV

1 lb. ground deer (venison)

1 lb. ground antelope

2 Tbsp. olive oil or bacon grease

Vegetables

1 large yellow onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

4 cloves garlic, minced

1 jalapeño, minced (optional for heat)

Liquids

¾ cup Blanton’s Bourbon

1 (28 oz.) can crushed tomatoes

1 (15 oz.) can tomato sauce

1 (12 oz.) can fire-roasted diced tomatoes with green chilies

1 cup beef or game stock

Beans

1 (15 oz.) can kidney beans, drained

1 (15 oz.) can black beans, drained

Directions

Spices & Seasoning

2 Tbsp chili powder

1 Tbsp. smoked paprika

2 Tsp. ground cumin

1 Tsp. coriander

1 Tsp dried oregano

½ Tsp. cayenne pepper (adjust to heat level)

1 Tbsp. kosher salt (to taste)

1 Tsp. black pepper

2 Tbsp. brown sugar (packed)

1 Tbsp. tomato paste

1 Tbsp. Worcestershire sauce

1 Tsp. unsweetened cocoa powder

Garnish

Sharp cheddar cheese, grated

Sour cream or crème fraîche

Chopped cilantro or green onion

1. Brown the Meat – Heat oil in a Dutch oven over medium-high. Add venison and antelope; cook until browned and crisp at edges. Remove and set aside.

2. Deglaze – Pour in ½ cup bourbon, scraping up browned bits. Reduce by half (about 3 min).

3. Sauté Veggies – Add onion and peppers; cook 5–6 min. Stir in garlic and jalapeño; cook 1 min more.

4. Build Flavor – Add tomato paste and spices; toast 30 sec, stirring.

5. Combine & Simmer – Return meat to pot. Add tomatoes, sauce, diced tomatoes, remaining ¼ cup bourbon, brown sugar, Worcestershire, cocoa, and stock. Stir well.

6. Slow Cook – Bring to a boil, then reduce to low. Simmer uncovered 90 min, adding beans in the last 30 min.

7. Finish – Adjust salt, pepper, and sweetness to taste. Cover and rest 15 min before serving.

CROCKPOT GOLDEN MUSHROOM PORK CHOPS

Jenna Renee Ims

Architectural Designer II Winter Park, FL

Add sliced portobello mushrooms for an extra hearty touch.

Ingredients

4–6 bone-in pork chops

1 Tsp. cumin

1 Tsp. chili powder

Black pepper, to taste

Olive oil or butter, for searing

2 cans Campbell’s Golden Mushroom soup

1 can water (use empty soup can)

½ onion, sliced lengthwise

1 Tbsp minced garlic

1 Tsp. dried thyme or parsley

Directions Directions

1 Season pork chops with cumin, chili powder, and black pepper.

2. Sear in a skillet with olive oil or butter until both sides are browned.

3. Prepare sauce: In a crockpot, combine the Golden Mushroom soup and one can of water; stir until smooth.

4. Add flavorings: Stir in onion, garlic, thyme or parsley, and mushrooms (if using)

5. Combine: Place the seared pork chops in the crockpot, submerging them in the sauce.

6. Cook: Cover and cook on low for 6–8 hours, until the pork is tender and falling off the bone.

7. Serve: Spoon over hot white rice and top with the rich mushroom sauce.

Ingredients

EASY ITALIAN WEDDING SOUP

Louise Ellrod Director of Business Development Tampa, FL

¼ cup Extra-Virgin Olive Oil

1 lb. ground chicken

1 Tbsp. dried basil

1 Tbsp. dried oregano

2 Tsp. smoked paprika

½ cup grated Parmesan cheese, plus more for serving

Crushed red pepper flakes

Fine pink Himalayan salt and freshly ground pepper

6 medium carrots, peeled and chopped (I use 8)

4 celery stalks, chopped

4 garlic cloves, finely chopped or grated

8 cups chicken broth

6 cups baby spinach

10 oz fresh cheese tortellini

Juice of 2 lemons

2 large eggs

Fresh basil for serving

Directions

1. In a large Dutch oven, combine the olive oil, chicken, onion, basil, oregano, paprika, ¼ cup of the parmesan and a pinch of red pepper flakes, salt and pepper. Place the pot over medium-high heat and cook, breaking up the meat with a wooden spoon until the meat is browned and the onion is soft, 5 to 8 minutes.

2. Add the carrots, celery, and garlic. Cook stirring occasionally, until the vegetables are slightly softened, 5 minutes. Add the broth and season with salt and pepper. Bring to a simmer over medium heat and cook until the flavors are married, 10 to 15 minutes. Stir in the spinach, tortellini and lemon juice. (I usually add the lemon juice once the spinach wilts) Cook until the spinach is wilted and the tortellini is al dente, usually about 5 minutes or more.

3 In a small bowl, whisk together the eggs and the remaining ¼ cup of Parmesan Slowly drizzle the egg mixture into the broth, stirring the soup constantly and gently to form thin strands of cooked egg. This takes about 30 seasons. Taste and adjust any seasoning needed.

4. Serve with fresh basil and a nice bread.

Dessert Dessert

CHOCOLATE

Christy Gorth Administrative Assistant Roanoke, VA

Ingredients

1 box of Golden Cake Mix (butter)

1 box of sugar free white chocolate instant pudding

1 cup of cooking oil

1 ½ Tsp. of vanilla extract

4 eggs

8 oz. sour cream

6-8 oz. of chocolate chips (milk chocolate)

1 Mix cake mix pudding, oil, and eggs together.

2. Add in the sour cream and vanilla extract.

3. Pour into greased and floured bundt pan.

4. Bake at 325 degrees for 55 minutes.

ORESHKI (WALNUT COOKIES)

Valerie Castillo Federal Marketing Specialist Rochester, NY

Oreshki are Ukrainian walnut-shaped cookies filled with dulce de leche. They’re a holiday staple, perfect for cookie trays and pairing with coffee or tea

Ingredients

1/2 cup Unsalted Butter room temperature

1/2 cup margarine room temperature

3 1/2 cup all-purpose flour

1 cup sugar

3 large eggs

1/4 cup mayonnaise

2 Tsp. baking powder

28 oz. dulce de leche

Directions

1. Mix together flour and sugar.

2 Incorporate butter and margarine until smooth

3. Make a hole in the center of your flour mixture. Add eggs, mayo and baking powder into it.

4. Using your handheld mixer, beat until the dough is combined, soft and a little sticky.

5. Place small pieces of dough inside each metal form of an oreshki shell mold. When using a stovetop, cook until golden brown. Flip the pan over and cook the other side. Each side can take 1½ to 3 minutes

6. Let the cookies cool. Then, break off the excess dough that seeped out of the molds and cooked to the inside of the pan.

7. Fill each mold with dulce de leche. Then, place another mold on top to make an acorn shape.

SWEET ALABAMA PECAN BREAD

Tim Kelley

Resident Project Representative Marietta, GA

This will become a requested favorite at parties once people taste it. Such an easy recipe to make that quickly becomes everyone’s favorite dessert

Ingredients

1 cup sugar

1 cup light brown sugar (packed)

4 large eggs (beaten)

1 cup butter (melted)

1 ½ cups all-purpose flour *

1 ½ Tsp. baking powder

1 Tsp. salt

½ Tsp. baking soda

1 Tsp. pure vanilla extract

2 (or more) cups of pecans (finely chopped)

GLUTEN FREE OPTION (FOOLS EVERYONE)

Swap the all-purpose flour for “gluten free 1 to 1 flour” (found in baking isle)

Add 1 ½ Tsp. Xanthum Gum (powder found in baking isle)

Directions Directions

1. Preheat oven to 350 degrees and lightly spray 9x13 inch baking dish with cooking or baking spray.

2. Using a spoon, stir together the sugar, brown sugar, eggs and melted butter in a medium bowl until smooth.

3. Stir in flour and vanilla. Add pecans, then stir until evenly mixed.

4. Spoon into prepared pan. Bake for 30 to 35 minutes until firm.

5. Optional: Whisk together a small amount of powdered sugar, milk and vanilla until smooth and fluid. Drizzle over pecan bread in a zig zag pattern to decorate. Pecan bread is excellent warmed with vanilla ice cream as well.

BOLITAS DE NUEZ

Kenia Gomez-Jimenez Administrative Assistant/Social Media Coordinator Henderson, NC

These buttery pecan snowball cookies, or Bolitas de Nuez, are a Mexican Christmas classic. Their nutty, melt-in-your-mouth texture makes them a holiday favorite, perfect for gifting, sharing, or enjoying straight from the tray

Ingredients

2 cups all-purpose flour

1 cup finely diced pecans

2 sticks (bars) unsalted butter, room temperature

1 Tbsp. vanilla extract

1/3 cup powdered sugar (for the dough)

1 cup powdered sugar (for coating)

Directions Directions

1. Preheat your oven to 360°F the sweet scent of the holidays is about to fill the air!

2. In a large bowl, whisk the butter until smooth and creamy.

3. Gently add in the flour, pecans, vanilla, and 1/3 cup of powdered sugar, stirring until everything comes together into a soft, buttery dough.

4. Form into small, cute little snowballs (you’ll get about 20–24 cookies).

5. Bake for 6–8 minutes, or until the bottoms are lightly golden brown.

6. Once baked, let the cookies cool slightly, then roll them in powdered sugar to give them that festive, snow-covered look.

7 Enjoy these sweet, nutty bites of holiday joy Perfect with a warm cup of cocoa and a big dose of cheer!

PUMPKIN CHEESECAKE SNICKERDOODLES

Jammie Corson Senior Project Manager CA Tampa, FL

Ingredients Ingredients

For the cookies:

½ cup unsalted butter, softened

½ cup granulated sugar

¼ cup brown sugar, packed

⅓ cup pumpkin purée (not pie filling)

1 Tsp. vanilla extract

1 egg yolk

1 ½ cups all-purpose flour

½ Tsp. baking soda

¼ Tsp. cream of tartar

½ Tsp. salt

1 Tsp. ground cinnamon

½ Tsp. ground nutmeg

FOR THE CHEESECAKE FILLING:

4 oz. cream cheese, softened

¼ cup powdered sugar

½ Tsp. vanilla extract

FOR THE CINNAMON-SUGAR COATING:

¼ cup granulated sugar

1 Tsp ground cinnamon

Directions Directions

1. In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Drop 12 small spoonfuls onto parchment paper and freeze until firm

2. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Mix in pumpkin, vanilla, and egg yolk.

3. Whisk together flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg. Gradually mix into wet ingredients until dough forms. Chill dough for at least 30 minutes.

4. Preheat oven to 350°F (175°C). Line baking sheet with parchment.

5. Scoop cookie dough, flatten slightly, place a frozen cheesecake ball in the center, then fold dough around it to seal.

6. Roll each stuffed dough ball in cinnamon-sugar mixture.

7. Bake 12–14 minutes until cookies are set and lightly golden. Cool slightly before serving.

REINDEER FUEL CARROT PUDDING

Arslan Syed Associate Director, Energy & Utilities Huntington, WV

A holiday Twist on Gajjar ka Halwa, a classic Indian dessert

Ingredients

5 cups finely grated carrots

2 cups whole milk (or 1.5 cup milk + .5 cup heavy cream for extra rich)

1/2 cup sugar (adjust to sweetness)

3 Tbsp. ghee

4 Green cardamom pods (slightly crushed)

1/3 cup condensed milk

Pinch of cinnamon

Tiny pinch of nutmeg

1/4 cup chopped almonds + pistachios

Handful of dried cranberries

Directions Directions

1. Heat ghee in a pan, add crushed cardamom.

2. Add carrots, sauté 6-8 minutes till color deepens.

3. Add milk, cook medium heat until milk reduces completely and carrots soften.

4. Add condensed milk, sugar, and mix. Keep thickening and stirring.

5. Add cinnamon and nutmeg

6 Add nuts, cook until halwa pulls together Should be glossy and thick.

7. Fold in dried cranberries at the END (don’t cook them long they get bitter).

8. Plate. Garnish with pistachios with a little sprinkle of cinnamon sugar on top.

CRANBERRY-APPLE CRISP

Allison Wolk

Project Accountant

Ft. Lauderdale, FL

Serve with ice cream, whipped cream, or both!

Ingredients Ingredients

TOPPING:

1 cup (packed) golden brown sugar

1 cup old-fashioned oats

¾ cup all-purpose flour

¼ Tsp. salt

1 stick chilled unsalted butter, cut into pieces

Vanilla Ice Cream, Whipped Cream FILLLING:

2 12 oz packages cranberries (Ocean Spray is the best!)

1 ¼ lbs Golden Delicious or Fuji apples - @ 3 medium, peeled, cored, cut into cubes (1/2-inch)

1 ½ cups sugar (I use Splenda)

2 Tbsp. apple juice or cider

Directions

FOR FILLING:

1. Preheat oven to 375 degrees.

FOR TOPPING:

2. Generously butter 13x9x2-inch glass baking dish (I use a round dish).

3. Combine cranberries, apples, sugar and apple juice in heavy large pot.

4. Bring to boil over medium heat, stirring often. 5. Boil until cranberries are tender and juices thicken

5. slightly (cranberries will begin to pop)- @ 5 minutes.

6. Transfer filling to prepared dish. Sprinkle topping over filling.

7 Bake crisp until filling bubbles and topping is crisp and deep golden brown - @ 40 minutes*.

8. Let cool @ 10 minutes.

Note: You can place the baking dish inside a pan to catch boiling over or place a strip of tin foil beneath the dish.

Combine brown sugar, oats, flour & salt in large bowl and toss to blend. Add butter and rub with fingertips until mixture comes together in small clumps.

Cover and Chill while preparing filling. Can be prepared 1 day ahead.

Ingredients

For the crust:

1 box yellow cake mix

OOEY GOOEY BARS

Barbara Welch Administrative Assistant Orlando, FL

You can use any flavor of cake mix you want. It is great with German Chocolate and Pumpkin Cake mix as well

1 stick of butter, at room temperature

1 egg

For the gooey filling:

1 package (8 oz.) cream cheese, at room temperature

1 box (16 or so oz.) powdered sugar

1 Tsp. vanilla

2 eggs

Directions Directions

1. Preheat an oven to 325°F.

2. Prepare a 9”×13” inch baking dish with non-stick cooking spray.

3. For the crust, mix the first 3 ingredients together in a large bowl with a fork until mixed together as thoroughly as possible. The texture of the mixture will be, well, bizarre. Dry and clumpy. Dump into a greased 9″x13″ pan and press down with your hands. Cover the bottom and slightly up the sides of the dish.

4. First, set aside about ¼ cup of the powdered sugar. Now, for the gooey filling, in a large bowl, mix the softened cream cheese, eggs, and vanilla Slowly add in the rest of the powdered sugar while mixing (and I mean slowly, else you’ll end up with a huge cloud of powdered sugar all over your kitchen!) When you ’ re done mixing, the goo in the bowl should be nice and creamy.

5. Pour the gooey stuff over the crust in the 9″x13″ dish. Bake at 325° for 40 to 45 minutes, or until the top is golden brown. It’ll be so light and flaky too… yum!!

6. Remove from the oven and let cool; the gooey stuff will appear all puffy but will settle upon cooling. After about 10 minutes or so, sprinkle the remaining powdered sugar over the top.

7. Cool completely before serving. Personally, I like these still a little warm, but my friends also like to chill and eat them cold. Either way – they’re plain deliciousness!! Tips Tips

OMA'S FREEZER CAKE

Catie Spinnenweber-Salow Senior Project Manager Ft. Lauderdale, FL

My husband's German Grandmother made this each holiday and put it in the freezer. I love is it’s easy steps and that you can make it ahead of time!

Ingredients

1 package of shortbread cookies (Lorna Doone)

2 cups crisco

12 Tbsp unsweetened Cocoa Powder

1 ⅓ cups sugar

4 eggs (beaten)

¾ cup Heavy Cream

1 Tsp. Vanilla

Grated orange rind

Chopped walnuts for top (1 ¾ cups)

Directions

1. Melt Crisco in double boiler pot; Stir in (with wood spoon) cocoa and sugar Set aside

2. Mix eggs, cream and vanilla in another bowl.

3. Fold egg mixture into cocoa mixture (If pasty-return to double boiler to soften) Add finely grated orange rind- about a teaspoon for flavor.

4. Line 8" loaf pan with heavy foil. Layer cookies in bottom

5. Pour about 1/3 to1/2 Cups of mixture. Add another layer of cookies.

6 Alternate until top layer of chocolate-add walnuts (or nuts of your choice). Wrap and freeze.

7. To serve, take out of loaf pan, unwrap foil and slice. Best to slice with large knife on cutting board and place pieces on serving platter.

OREO TRUFFLES

Will Duncan Design Engineer II Raleigh, NC

Tips Tips

Ingredients

1 package regular Oreo cookies (not double-stuffed or thin)

8 oz. cream cheese (brick-style, softened to room temperature)

2 Cups melting or baking chocolate (white, milk, or dark your choice)

Optional: Extra crushed Oreos or sprinkles for topping

If balls lose shape, chill longer before dipping. If chocolate melts the balls, let it cool 5 minutes before dipping. To thin thick chocolate, stir in ¼ tsp of oil (canola, vegetable, or coconut)

Directions Directions

1. Crush the Oreos: Place whole cookies (including filling) in a food processor or blender and pulse until fine crumbs form.

2 Mix with cream cheese: In a bowl or mixer, combine Oreo crumbs with softened cream cheese until smooth and dough-like

3. Shape into balls: Scoop about 1 Tbsp. of dough per ball (around 35 total). Roll smooth and place on parchment-lined baking sheet. Refrigerate for 45–60 minutes (or freeze for 30–40 minutes) until firm.

4. Melt the chocolate: Microwave chocolate in 30-second intervals, stirring between each, until smooth (about 2 minutes). Let cool slightly.

5. Dip and decorate: Use a fork to dip each ball into the melted chocolate, allowing excess to drip off. Place on parchment paper and top with crushed Oreos or decorations while chocolate is still wet.

6. Set and serve: Chill truffles in the refrigerator until chocolate is firm. Store in the fridge until ready to enjoy.

Ingredients

NATILLA

Diana Sierra Gracia Marketing Coordinator Atlanta, GA

Natilla is the classic Christmas dessert in Colombia, the one that tells us that the Christmas season has arrived. We used to enjoy it with salty crackers, sprinkled with extra cinnamon, or topped with a red fruit sauce

¾ cup cornstarch (Maizena)

4 cups milk (any type you prefer)

¾ cup jaggery powder or packed brown sugar (panela, if available)

1 Tbsp. salted butter

2 Tsp. ground cinnamon or 2–3 sticks (to taste)

5 whole cloves (to taste)

1 Tsp. ground nutmeg (optional)

Raisins (optional)

Directions

1. In a bowl, mix the maizena (cornstarch) with 1 cup of the milk at room temperature, stirring until fully dissolved.

2. In a heavy-bottom pot, add the remaining milk. When the milk starts to boil, add the jaggery powder(panela), and add the spices to your taste. You can start with the measures suggested here for cinnamon, cloves, and Nutmeg.

3. When the jaggery or panela is fully dissolved, add the milk and Maizena mixture to the pot and stir continuously until the Natilla has a thick consistency.

4 Then add the butter and continue stirring for another 5 minutes, until it is completely melted

5. Remove from the fire and transfer to a heatproof container. Let it cool and refrigerate. Cover with a film or lid when it is completely cool.

Notes

Milk substitutes: Use ½ coconut milk and ½ lactose-free milk for a creamier texture, or 100% lactose-free milk for a traditional taste.

Add-ins: Stir in raisins or coconut flakes once the natilla thickens and is ready to transfer to serving containers. You can also use a cinnamon stick, but you need to remove it before transferring the Natilla into the final heat-proof container.

Ingredients

NO-BAKE FROZEN CHOCOLATE LOG

Hara Kritharidou Marketing Coordinator Greece

Our whole family is obsessed freezer for up to 2 months

300 g. (about 10.6 oz.) petit beurre biscuits, crushed by hand into small pieces

1 can (14 oz. / ~400 g) sweetened condensed milk

3 Tbsp. unsweetened cocoa powder

200 g. (about 7 oz.) salted cow ’ s milk butter (not plant-based).

Directions

1 Take the butter out of the fridge, cut it into small pieces, and let it soften at room temperature for about 30 minutes

2. In a large bowl, combine all ingredients: the crushed biscuits, condensed milk, cocoa powder, and softened butter.

3. Wear food-safe gloves & mix well until everything is evenly combined and forms a thick, chocolatey dough.

4. Shape the mixture into a log or cylinder on a sheet of parchment paper and wrap it tightly.

5. Wrap again in aluminum foil for extra protection and to help it hold its shape.

6. Freeze for at least 24 hours.

To Serve Serve

1. Remove from the freezer about 5 minutes before cutting. Slice and enjoy!

2. Return any leftovers to the freezer within 30 minutes.

Ingredients

PUMPKIN CHEESECAKE COOKIE DIP

Hannah Lane

Project Engineer II

Richmond, VA

¼ Can Pumpkin Puree

½ Block Cream Cheese (Softened)

1 Package Cheesecake Instant Pudding Mix

2 cups Heavy Cream Pumpkin Pie Spice

Directions

1. Blend pumpkin puree and cream cheese well.

2. Once mixture is well blended add pudding mix, heavy cream, and pumpkin pie spice (measure this with your heart).

3 Add additional pumpkin or pumpkin pie spice as needed.

4. Blend till mixture stiffens.

5. Chill and serve with cookies, Nilla wafers and Graham Crackers pair perfectly!

OLD-FASHIONED APPLE CRISP ICE CREAM

Tommy Condrey Survey Department Head Richmond, VA

Ingredients

4 Thinly sliced apples, about 6 cups worth

¼ Cup light brown sugar

½ Tsp. cinnamon FOR TOPPING

½ Cup all-purpose flour

½ Cup old fashioned rolled oats

⅔ Cup light brown sugar

½ Tsp cinnamon

½ Tsp. nutmeg

¼ Tsp. kosher salt

⅓ Cup softened butter

Directions

1. Preheat oven to 375 degrees. Grease a small baking dish with butter, 8, 9, or 10 inch pans will all work great. Place the sliced apples in the baking dish. Sprinkle with ¼ cup brown sugar and ½ teaspoon cinnamon. Toss with your hands.

2. Combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt for the topping in a medium-size bowl. Add the softened butter and blend with a fork, spoon, or your fingers until crumbly.

3. Sprinkle the topping over the apples and bake for 30 minutes, until the topping is golden brown and the apples are tender.

Notes

When you add the butter to the dry topping ingredients, if it is not soft enough to easily mix into crumbs, you can place the whole bowl (dry ingredients and butter together) in the microwave for 10-15 seconds, just long enough to soften the butter and make it easy to blend into crumbs for the topping.

Oat flour may be substituted for the all-purpose flour listed in the recipe for a gluten-free variation.

EASY BUTTERFINGER CAKE

Brandon Enochs Chief Executive Officer Pittsburgh, PA

Ingredients

1 box Devil's food cake

1 jar caramel ice cream topping

1 jar sweetened condensed milk

1 regular-size container of whipped cream

3 regular bars of Butterfinger or 8 Butterfinger minis

Directions Directions

1. Make Devil’s food cake as directed on box in a 9x13 pan

2. When the cake is finished cooking out of the oven, poke holes all in the cake with knife.

3. Pour all of the sweet milk over the cake.

4. Pour all the caramel over the cake.

5. Let cake COMPLETELY cool. (You can refrigerate to cool faster.)

6. Cover the cake with the Whipped Cream.

7. Crush up your Butterfinger and top the cake with them The cake does have to be refrigerated.

8. Serve and Enjoy!

Bon Appétit!

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