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PT SolutionsR E C I P E I N S P I R A T I O N2023Talent Team

Thank YouHello Team, We're here today to extend a big, heartfelt thank you to allof you who've generously shared your fantastic recipes.You've not only made our future meals better, but alsobrought a sense of togetherness to our workplace duringthis holiday season. In the hustle and bustle of the workday, it's easy to forgetthat food is a source of connection and joy. Your recipesare a reminder that we're more than just colleagues; we're ateam who share not only tasks but now also prepare greatmeals and memorable moments. This cookbook isn't just a collection of recipes; it's acelebration of the talent and warmth that each of youbrings to our workplace. Your contributions have made ourteam a little cozier, a bit more welcoming, and a lot moredelicious. With gratitude and appreciation, The TA Engagement Team

CRANBERRYAND BRIEBAKED CHEESESubmitted by: Kathryn WhitePre-heat oven to 350 degrees. Whisk egg in a small bowl and set aside.Gently tear apart the crescent dough so that 4 crescent rolls form a square. Press theperforations together so they don't tear apart and form one square of dough.Lay the dough out on a sheet of parchment paper. Put about 1/4 cup of cranberrysauce in the middle of the dough. Place the brie round on top of the cranberry sauce.Top the brie with more cranberries.Tear apart a rectangle of 2 crescent rolls and lay them over on top of the cranberrieson top of the brie. Fold the rest of the dough up and around the brie so it is encasedin the dough.Brush the tops and sides of the dough with the egg.Place the parchment paper and brie on a baking sheet. Bake for at least 30 minutes,watching closely to make sure that the dough cooks through but doesn't burn. Itshould be a nice dark brown once done.Allow the brie to cool for 15 minutes before serving.1.2.3.4.5.6.7.1 can Pillsbury Crescent Rolls1/4 cup of cranberry sauce1 round Brie cheese1 eggInstructionsIngredients12 servings60 minutes

CORN DIPSubmitted by: KristinaMackiwMix corn, sour cream, cream cheese, cheddar cheese, andjalapenos.Bake mixture at 350 degrees for 30 minutes.Serve with chips and/or tortillas.1.2.3.2 cans mexicorn8 oz. sour cream1 package cream cheese2 cups cheddar cheese1 small can diced jalapenos InstructionsIngredients8 servings30 minutes

STUFFEDMUSHROOMSSubmitted by: Corey ShieldsPreheat your oven to 350 degrees.Wash the mushrooms. Use a damp cloth and wipe down the mushrooms thoroughly.Avoid washing the mushrooms under running water. Remove the stems and discard.Throw the sausage in a cast iron skillet and begin to break up the sausage meat intosmall pieces. Let sausage brown while continuing to break down any remaining largepieces. Continue to cook until the sausage has finished browning.Use a slotted spoon to transfer to a bowl allowing excess grease to drain into the pan.Add parmesan cheese, breadcrumb, parsley, salt, and pepper. Mix together until evenlydistributed.Place the mushroom caps on baking sheet. With a small spoon, take spoons of thestuffing and fill the mushroom caps with mounds of stuffing. *Optional butter*: Cutthe butter into slices and place the slices across the sheet. Drizzle the olive oil across the top of the stuffed mushrooms.Bake the mushrooms for 20-25 minutes, checking periodically. Remove from oven and allow a few minutes to cool.1.2.3.4.5.6.7.8.30 Medium to Large White Mushrooms1 Package of Hot Italian Sausage - Sweet 2/3 cup of Seasoned Breadcrumbs1/3 cup of Grated Parmesan Cheese2 tbsp ButterOlive Oil (Drizzle before Baking)Parsley/Salt/Pepper to TasteInstructionsIngredients8 servings30 minutes

JALAPENOCHEESE BALLSubmitted by: Cassady DubeMix cream cheese, mayonnaise, garlic powder, paprika and Worcestershiresauce with a mixer until smooth and combinedStire in cheeses, bacon, green onion, and canned jalapenos. Place mixtureonto a piece of plastic wrap and roll into a ball. Refrigerate for at least onehour.Combine Panko bread crumbs and butter in a small pan. Heat overmedium heat, stirring until lightly browned. Cool completely.Combine all topping ingredients. Roll chilled cheese ball in topping,pressing to stick.Serve with crackers, tortilla chips, or vegetables for dipping. Cheese Ball:1.2.Topping:1.2.3.8 oz cream cheese softened2 tsp Worcestershire sauce2 tbsp mayonnaise1/2 tsp garlic powder1/4 tsp smoked paprika1 1/2 tbsp green onion3/4 cups shredded cheddar cheese1/4 cup freshly grated parmesan cheese3 tbsps chopped bacon1/3 cup canned jalapenos diced1/2 cup Panko breadcrumbs1 tbsp butter2 tbsp fresh parsley2 tbsp chopped bacon1 jalapeno pepper seeded and finely dicedChoice of crackers, tortilla chips, orvegetables Cheese Ball: Topping: Misc.:InstructionsIngredients8 servings15 minutes

CRISPY LEAFPOTATOESSubmitted by: Kathryn WhitePreheat oven to 400°F.Using a Mandoline Slicer, thinly slice the peeled potatoes length ways. Patdry the potatoes with paper towels.Place the sliced potatoes in a large bowl. Using your hands, toss withbutter (or duck fat), 2 teaspoons salt, black pepper and about 2 teaspoonsof chopped rosemary until fully coated.Carefully place the potatoes upright, from left to right, in a baking tray (Iused a 8x11" baking tray) until the tray is full. Do not pack in the potatoestoo tightly, as this impacts the crispiness.Bake for an hour, or until the potatoes are golden and crispy. Garnish withthe remaining salt and the rosemary or oregano. Serve immediately.1.2.3.4.5.9 lbs. potatoes, peeled, Yukon gold or russet12 oz. melted unsalted butter (or 11 oz. duckfat)3 tsp Maldon sea salt flakes (preferred orsalt)1 tsp freshly ground black pepper4 tsp chopped rosemary or oreganoInstructionsIngredients8 servings1 hour 40 minutes

BUTTERNUTSAUSAGE“STUFFING”Submitted by: Zane LucasPre-heat oven to 425 degrees. Toss brussels and squash in olive oil, salt and pepper.Place on a baking sheet and roast at 425F for 30-40 min (or until golden)While this is roasting chop other vegetables and begin sausageIn a large skillet (med-high heat) add 2 tbsp of oil and chopped onion/celery; sautéuntil onions are translucent and slightly browned.Add sausage to skillet with onions and celery; break apart with a spoon and cookuntil browned. Lower heat to medium-low.Add chopped apple to skillet and cook until slightly softened.Once the squash and Brussels are done, lower the oven to 375F.In a deep baking dish add the mixture of onions, celery, sausage, apple and roastedbutternut squash. Toss with cranberries, nuts, stock, and seasonings/herbs.Bake for 25-30 min.1.2.3.4.5.6.7.8.9.10.1 butternut squash (peeled andcubed)2 cup halved Brussel sprouts3 celery stalks1 small white onion1 lb pork sausage (I use sweetItalian)1 large apple¾ cup dried cranberries½ cup roughly chopped walnuts (ormix of pecans and walnuts)½ cup chicken or vegetable stockSalt and pepper2 tsp minced rosemary1 tsp thyme2 tsp minced sage1 tbsp chopped parsley (or/anddried poultry seasoning)Olive oilInstructionsIngredients8 servings60 minutes

CHEESYVEGETABLESTUFFINGSubmitted by: Brooke MarshPre-heat oven to 350 degrees. Mix cream of mushroom soup and Cheez Wiz in a mixing bowl.Add in half of stuffing and mix.Pour in bagged vegetables and mix into soup, cheese, and stuffingto incorporate.Add mixture into a 9X13 pan and top with the remaining stuffing.Bake for 30 minutes or until golden brown and heatedthroughout. For added flavor, substitute spicy Cheez Wiz.1.2.3.4.5.6.7.3-4 small bags of frozen vegetables of yourchoice (broccoli, cauliflower, brusselssprouts, etc.)1 jar Cheez Wiz2 cans of cream of mushroom soup 1 box of cornbread stuffingInstructionsIngredients8 servings45 minutes

MASHEDPOTATOLAYER BAKESubmitted by: Josi NinoPreheat oven to 375 degrees. Place white and sweet potatoes inseparate bowls. Add half each of the cream cheese and sour creamto the potatoes in each bowl; season with salt and pepper. Mashwith potato masher or fork until creamy.Stir half of the Parmesan cheese into the bowl of white potatoes.Sir half of the cheddar cheese into the bowl of sweet potatoes.Alternately layer half each of the white potato mixture and sweetpotato mixture in a 2-quart clear glass casserole dish. Repeat layers. Bake 15 minutes. Sprinkle with remaining cheeses; continue baking5 minutes or until cheeses are melted.1.2.3.4 large white potatoes, peeled,chopped and cooked2 large sweet potatoes, peeled,chopped and cooked8 ounces Philadelphia chive &Onion Cream Cheese Spread,divided½ cup sour cream, divided¼ teaspoon salt¼ teaspoon black pepper¼ cup grated Parmesan cheese,divided¼ cup shredded Cheddar cheese,dividedInstructionsIngredients14 servings45 minutes

CORNCASSEROLESubmitted by: Jennifer GoffPreheat oven to 350 degrees.Grease a large casserole dish.In a large mixing bowl, combine both cans of corn, butter,eggs, sour cream and bread mix.Pour the mixture into the greased casserole dish.Bake in oven for 45 minutes at 350 degrees, and then set to400 degrees and bake for an additional 10 minutes.1.2.3.4.5. 1 can of cream corn 1 can of kernel corn, drained 1 stick of melted salted butter 2 eggs, beaten 8 oz sour cream 8 oz box Jiffy cornbread mixInstructionsIngredients12 servings55 minutes

CRANBERRYSAUCESubmitted by: JessicaDunkleyBefore you begin: Using fresh orange juice and orange zest is highly preferred for thisrecipe. Ideal to zest the orange first and then cut the orange to juice it.Rinse cranberries, set ½ cup cranberries aside. You will stir these in at the end forextra texture.Combine remaining cranberries, water, orange juice, and brown sugar together in amedium saucepan over medium heat. Stir occasionally as mixture comes to simmer.Once simmering, reduce heat to low-medium. While stirring occasionally, continueto cook until liquid has reduced, and cranberries have burse and thickened. Allow tosummer for about 10 minutes.Remove from heat and stir in ½ cup reserved cranberries, orange zest, and vanillaextract. The sauce will continue to thicken as it cools.Sauce can be served warm or at room temperature.Leftovers can be stored in the refrigerator for up to 5 days.1.2.3.4.5.6.7. 12oz bag cranberries,¾ cup water¼ cup fresh orange juice (about 1 orange)½ - ¾ cup packed brown sugar (light ordark; amount varies depending onpreferred sweetness)1 tsp orange zest½ tsp pure vanilla extractInstructionsIngredients8 servings30 minutes

POTATO ANDLEEK GRATINSubmitted by: JessicaDunkleyPreheat oven 375 degrees. Rub 9”x12” pan with garlic butter.Put thinly sliced potatoes, herbs, milk, leeks, garlic & 2 teaspoons of salt in pot.Slowly bring to a boil, then simmer until potatoes are barely tender, but notfalling apart.Discard bay leaf & thyme.Drain potatoes but keep liquid, separately.Make a single layer of potato mixture in the pan, season with pepper and coverwith cheese. Repeat, alternating potato mixture and cheese, ending with cheeseon top. Add milk (set aside from the boiled potatoes) to the top of the lastlayer of potatoes (about 1.5 cups). Dot with pieces of butter over the top.Bake for 1 hour, until golden brown crust has formed.1.2.3.4.5.6.7.To coat the dish: 1 Garlic Clove &butter3lbs Russett or Yukon Goldpotatoes – peeled & thinly sliced1 Quart Milk1 Bay Leaf3 Thyme Sprigs (or two pinchesdry thyme)2 Leeks, white parts only – thinlyslicedSalt & Pepper1-2 Cups Gruyere2 tbsp Butter – cut into smallpieces.InstructionsIngredients 8 servings1 hour 30 minutes

GEORGIAGRITSSubmitted by: CandaceNeuenschwanderBring 2 cups of water to boil. Add grits to boiling water, stirring until grits beginto thicken.Once thickened, turn heat to low and cover. Cookfor 10-15 minutes, stirring often.Grits should be a smooth, soft consistency. Servewith butter.Optional*: Add 1 cup grated cheese for cheese grits. 1.2.3.4.5.5 tbsp grits (Aunt Jemima)2 cups boiling water1/2 tsp salt1 cup grated cheese (for cheesegrits)InstructionsIngredients2 servings20 minutes

COQ AU VINAND BROWNBUTTER SAGEMASHEDPOTATOESSubmitted by: Claire OliveriIn a large pot of cold water, bring the potatoes and garlic to a boil. Saltthe water and cook until the potatoes are tender, about 20 to 30minutes.Meanwhile, heat a large skillet or brazier with high sides over medium-high heat and cook bacon until crispy. Add another drizzle of oil ifneeded and then add the onion, garlic, carrots and sweet potatoes.Cook the veggies, stirring often until soft and lightly caramelized,about 5 minutes. Stir in the tomato paste and then scooch the veggiesto the outside of the pan to make room for the chicken. 1.2.4 slices thick cut bacon chopped4 tbsp olive oil dividedsalt and pepper to taste1 sweet onion diced4 cloves garlic minced or grated1 small sweet potato, cubed2 medium size carrots, chopped2 tbsp tomato paste1 1/2 pounds boneless chicken tenders orsmall chicken breasts may sub thighs ifdesired2 cups button mushrooms sliced2 cups red wine plus more if needed2 cups chicken broth2 bay leaves4 whole sprigs fresh thyme1/2 cup fresh parsley chopped4 large Idaho potatoes peeled andquartered2-4 cloves garlic peeled (I used 4)salt8 tbsp unsalted butter browned8 leaves fresh sage chopped3/4 cup heavy creamBrown Butter Sage Mashed PotatoesIngredients:InstructionsIngredients2 servings20 minutes

COQ AU VINAND BROWNBUTTER SAGEMASHEDPOTATOESCont.Submitted by: Claire Oliveri3. Add a drizzle of oil to the pan ifneeded. Season the chicken with saltand pepper. Place the chicken in thehot pan and sear on both sides untilbrowned. About 4-8 minutes per side,depending on how thick your chickenis (mine was thin). Toss in the slicedmushrooms and cook another minuteor two.InstructionsCont.:4. Slowly pour in the red wine and chicken broth. Add the bay leaf and thymeand season with salt + pepper. Gently stir everything to combine and thenbring the sauce to a boil, reduce the heat to medium and simmer for about 10minutes or until the sauce has reduced by about 1/3.5. By this time, the potatoes should be just about ready to be drained. Drainthe potatoes, return the potatoes to the pot and mash over low heat, or mashin the bowl of stand mixer fitted with the paddle attachment, adding thecream and 2 teaspoons salt.6. In a skillet or small sauce pot melt the butter and chopped sage overmedium heat until just browned. The butter will melt, foam and froth, thenbegin to brown along the bottom. Whisk browned bits off of the bottom ofthe pan. Pour the browned sage butter into the warm mashed potatoes. Tasteand season with salt and pepper if desired.7. To serve, remove the bay leaf and thyme from the Coq au Vin. Plate themashed potatoes. Serve the chicken on the side of the mashed potatoes andthen ladle the sauce + veggies over the chicken. Sprinkle with fresh parsley.

TURKEYSWEETPOTATO CHILISubmitted by: Brittany BrockIn a large pot, add olive oil, diced onions and minced garlic. Sauté over medium heatfor 1-2 minutes or until fragrant.Add ground turkey to pot, break up the ground turkey if it is clump together.Sprinkle one or two pinches of salt and pepper to turkey. Cook until turkey is almostdone (no longer red/pink).Add diced tomatoes, tomato sauce, chicken broth, diced sweet potatoes, chili powder,smoked paprika, ground cumin and sugar to pot. Bring to a boil, then lower tomedium heat, and cook for another 15 minutes, or until sweet potatoes are soft andcan easily be pierced with a fork. Add frozen corn. Bring heat to medium high, cook for another few minutes untilliquid comes to a boil again. Add salt and pepper to taste. Remove from heat.Serve by dividing chili into a few bowls, and garnish with all or some of the garnishingredients! We recommend garnishing with at least one or two of them. Enjoy!1.2.3.4.5.1 tbsp olive oil1/2 sweet onion diced5-7 cloves garlic minced1 lbs ground turkey28 oz petite diced tomatoes canned16 oz tomato sauce canned1/2 cup chicken broth1 large sweet potato 1-inch cubed (~12 oz)1 tbsp chili powder1 tsp smoked paprika1/2 tsp ground cumin1 tbsp granulated sugar1 cup frozen cornsalt to tasteblack pepper to taste1/4 cup cilantro chopped1/3 cup cheddar cheese shredded2 avocado sliced Chili: Garnish:InstructionsIngredients4 servings30 minutes

MOM’S “STICKTO YOUR RIBS”POTATO SOUPSubmitted by: Bill LuceIn a crock pot, combine potatoes, chicken broth, cream of chickensoup, yellow onion and pepper.Cover and cook for 5-6 hours on low.Once potatoes are tender, add block of softened cream cheese andcook another 30 minutes, stirring occasionally until combined.Add optional toppings. Serve hot. Good luck stopping!1.2.3.4.30 oz bag frozen hash brown potatoes2 cans (14oz each) chicken broth1 can (10.75oz) cream of chicken soup½ cup chopped yellow onionBlack pepper to taste1 package (8oz) softened cream cheeseOptional Toppings: cheese, bacon, greenonionsInstructionsIngredients6 servings5-6 hours

TURKEY TACOQUINOASKILLETSubmitted by: Brittany BrockSpray a large skillet generously with cooking spray and heat over medium-high heat.When the skillet is hot add in the diced onion and cook for about 2 minutes until itstarts to soften. Add in the ground turkey and minced garlic and cook until themeat is almost cooked through, breaking it up into crumbles with a spoon as itcooks. Stir in all the spices and the diced green chiles, cooking for another minute.Add in the black beans, corn, fire roasted tomatoes, salsa and quinoa, stirring untileverything is combined.When the mixture starts to bubble add in the water, cover the skillet with a lid andlower the heat to medium-low. Simmer for about 20-25 minutes or until the quinoais cooked, it should still have a slight bite to it, but not be hard and crunchy.Sprinkle the shredded cheese on top and cover with the lid cooking until the cheeseis melted. Serve as is, in tortillas for tacos, or on top of your favorite greens.1.2.3.1/2 pound lean ground turkey, (I use99% lean)1/2 yellow onion diced2 cloves garlic minced4 ounce can diced green chilis2 tsp chili powder1 tsp cumin3/4 tsp kosher saltblack pepper to taste1 (15 ounce) can of black beans rinsedand drained1 (14.5 ounce) can of diced fire roastedtomatoes1/2 cup frozen corn1/4 cup jarred salsa1/2 cup rinsed quinoa1/2 cup water1/2 cup shredded Monterey Jack cheese1/2 cup shredded cheddar cheesecilantro for garnishInstructionsIngredients6 servings40 minutes

INSTANT POTCHICKENBURRITO BOWLSSubmitted by: Josh BennettAdd chicken, taco seasoning and chicken broth to a 6-qt (at minimum)Instant Pot and gently toss to combine.Stir in corn, beans, salsa, and green chiles.Without stirring, add rice.Select Manual setting (on Instant Pot); adjust pressure to high and settime for 10 minutes.Add cheese to top and stir in.1.2.3.4.5.1 pound boneless, skinless chickenbreasts, cut into 1-inch chunks1 (1.25-ounce) package taco seasoning1 cup low sodium chicken broth (boneboth is better if you want to elevate it)1 (15-ounce) can corn kernels, drained1 (15-ounce) can black beans, drainedand rinsed (feel free to substitute withkidney beans, or other beans as well)1 cup salsa, homemade or store-bought1 (4.5 ounce) can chopped green chiles1 cup long-grain rice (white or brown)1 cup shredded Mexican blend cheese(or queso)2 tbsp chopped fresh cilantro leaves(optional for garnishment)InstructionsIngredients4 servings25 minutes

SANTA FESOUPSubmitted by: JenniferSnyderCook meat and onion and garlic together and drain. Stir in ranch and taco seasoning into the meat.Add remaining ingredients and simmer for 2 hours.Serve with Fritos, tortilla chips, cheese, sour scream,avocado, cilantro, or hot sauce.1.2.3.4.1.5-2 lbs of ground turkey or beef1 onion chopped1-2 cloves of chopped garlic2 packets of dry ranch dressing mix2 packets of taco seasoning mix1 can black beans undrained1 can of kidney beans undrained1 can of rotel undrained1 can of petite diced tomatoes undrained2 cans of white corn undrained2-3 cups of water InstructionsIngredients8 servings 2 hours 30 minutes

CROCKPOTCREAMY WHITECHICKEN CHILISubmitted by: Haylee HughelAdd all ingredients to your slow cooker except for the chickenand stir to combine.Add chicken to the slow cooker and cover with sauce/beanmixture.Cover and cook on low heat for 7 hours or on high heat for 4hours.When done, break up chicken with two forks and stir into thechili. Serve with sour cream and chips!1.2.3.4.1 lb. chicken breasts/thighs boneless,skinless1 (4 oz.) can diced green chiles1 (15 oz.) can cannellini beans drained1 (15 oz.) can great northern beansdrained2 tsbp cilantro fresh, chopped2 tbsp lime juice2 cups chicken broth1 cup onion chopped3 cloves garlic minced½ tsp cumin½ tsp oregano dried½ tsp salt¼ tsp black pepper1 tsp chili powder8 oz. cream cheese softenedInstructionsIngredients4 servings7 hours 5 minutes

BRUSSELSSPROUT ANDBACON PESTOPASTASubmitted by: Brittany BrockCook the pasta according to package instructions and drain. While thepasta cooks, thinly slice the brussels sprouts or use the shreddingattachment on a food processor.In a large skillet cook the bacon. Drain on paper towels and chop whencool enough to handle. Reserve one tablespoon of the bacon grease in theskillet and discard the rest.Add in the shredded brussels sprouts and red pepper flakes, season withsalt pepper. Sauté for 3-5 minutes or until tender. Stir in the garlic andsauté another 30 seconds.Add the chopped bacon, pasta, pesto, lemon juice and parmesan cheeseinto the skillet. Stir everything together until combined. Taste forseasoning and serve topped with extra parmesan cheese.1.2.3.4.4 slices of bacon, cooked andchopped12 ounces brussels sprouts1 clove garlic, grated or minced1/4 teaspoon red pepper flakesKosher salt and fresh ground blackpepper to taste8 ounces uncooked pasta shells orsimilar shape/size, gluten-free ifneeded3 tablespoons pesto1 lemon, juiced1/4 cup shredded parmesan cheeseInstructionsIngredients4 servings30 minutes

DEER VALLEY’SFAMOUSTURKEY CHILISubmitted by: Valen CruzMelt 4 tablespoons of the butter over high heat in a large 6 qt. dutch oven or stockpot.Add the diced turkey breast and cook until the turkey browns, about 5 minutes. Removethe turkey from the pan and set it aside. Reduce the heat to medium and add theremaining 4 tablespoons of butter. When melted, add the onion, celery, red pepper, andgarlic. Cook for about 5 minutes until the vegetables soften, stirring occasionally. Add the turkey back to the pot. In a small bowl, whisk together the masa harina, rice,flour, chili powder, ground cumin, garlic powder, kosher salt, and paprika. Sprinkle overthe turkey and vegetables and stir to coat the turkey and veggies. Add the chicken brothand bring to a boil for 5 minutes, stirring and scraping any bits from the bottom of thepan.Add the corn kernels and creamed corn. Bring to a boil then reduce to a simmer for 25-30minutes or until thickened. Stir in the black beans. If the chili is too thick, add some of thereserved juice from the canned corn. If it's too thin, add 1 tablespoon of rice flour to ¼ cupof the broth, mash into a paste, and whisk into the chili. Serve with sour cream, shreddedcheddar cheese, and diced green onions.1.2.3.8 tablespoons butter , divided2 pounds cooked turkey breast meat ,cut into 1-inch chunks 2 medium yellow onions , diced 7 stalks celery , diced 1 red bell pepper , seeded and diced 5 cloves garlic , minced or pressed 1 cup masa harina ½ cup rice flour 2 tbsp chili powder 2 tbsp ground cumin 2 tbsp garlic powder 2 tbsp kosher salt 1 tbsp paprika 8 cups chicken broth 1 15-ounce can corn kernels , drainedand juice saved 1 15-ounce can creamed corn 2 15-ounce cans black beans , rinsed anddrained, or 3 cups cooked black beans InstructionsIngredients8 servings1 hour

BAKED ZITISubmitted by: TaminaBedneauBoil noodles (add pinch of salt to water) once al dente- drain and set aside.Cook down ground turkey - season w/ all seasonings above while cooking the meatdown.In a separate bowl, add ricotta and half a cup of mozzarella add Italian seasoning andmix thoroughly.Take your baking dish add some tomato sauce to the bottom -spread to coat the entiredish.Add sauce to your noodles - generously and your meat combine them.Add noodle mixture to baking dish, then cover the 1st layer with ricotta/cheese mixture.Add sauce to the top and repeat this 2-3x depending on how much your making.Top the last layer with a generous amount of mozzarella add parsley on top.Bake at 375 degrees for 25-30 minutes.1.2.3.4.5.6.7.8.9.1 box Ziti Noodles1lb Ground Turkey (or meat of choice)Bertoli's Four cheese sauce (2 bottles - or sauce ofchoice)2-3 oz Ricotta CheeseMozzarella Cheese (1 block shredded)1 tbsp Italian seasoning (1/2 for meat, 1/2 for ricottamixture)1/2 tsp dried oregano 1 tsp Minced Garlic 1 tsp Granulated GarlicSalt & Black pepper (to taste)Fresh or dry parsleyInstructionsIngredients8 servings 45 minutes

BARBEQUESPARE RIBSSubmitted by: CandaceNeuenschwanderCut ribs in serving pieces. Cover with water in pot.Add red pepper, salt, and pepper.Let boil rapidly for 5 minutes and then reduce heat to low. Simmer for 1hour.Remove ribs from water and place on baking sheet.Brown slightly under broiler on both sides.Coat with sauce of choice and cook for 30 minutes in moderate heat inoven, recoating with sauce twice.1.2.3.4.5.6.2 pounds pork spare ribs1 pod red pepperSalt and pepperBBQ sauce of your choiceInstructionsIngredients4 servings2 hours

POTATO SOUPSubmitted by: Leah MeisterFry bacon until crisp; drain and crumble bacon.Place bacon in Dutch oven and add broth, potatoes, carrot, onion,parsley, celery seeds, salt, and pepper.Cover and simmer until potatoes are tender (about 15-20minutes).In a bowl, gradually add milk to flour until smooth. Add to soup.Bring to a boil and maintain boil for 2 minutes, stirringconstantly.Add cheese and stir in cheese until melted.Add chopped green onions, if desired. 1.2.3.4.5.6.7.6 bacon strips diced1 can chicken broth3 1/2 cups potatoes, peeled andcubed1 small carrot, grated1/2 cup onion, chopped1 tbsp dried parsley flakes1/2 tsp celery seeds1/2 tsp salt1/2 tsp pepper3 tbsp flour2 cups milk8 oz processed American cheese,cubed2 green onions, thinly sliced InstructionsIngredients8 servings 1 hours 15 minutes

CREAMYWHITECHICKEN CHILISubmitted by: Brooke BoundsSet a large 6+ quart saucepot over medium heat. Add the butter, choppedonion, minced garlic, cilantro, cumin, and oregano. Stir and sauté for 3-5minutes.Add the whole chicken breasts, beans, green chiles, corn, chicken broth,and ½ teaspoon salt. Bring to a simmer. Lower the heat, cover, and simmerfor 20-30 minutes. Meanwhile, cut the cream cheese into cubes.Use tongs to remove the chicken breasts. Stir the cream cheese cubes intothe chili base. Use two forks to shred the chicken into bite-size chunks.Then stir the shredded chicken back into the pot.Taste, then salt and pepper as needed. Garnish with your favoritetoppings.1.2.3.4.2 tbsp butter1 large sweet onion peeled andchopped3-4 cloves garlic minced¼ cup chopped cilantro1 tbsp ground cumin1 tsp dried oregano1 ½ pounds boneless chicken breast30 ounces canned cannellini beansdrained7 ounces chopped green chiles mildor hot1 cup frozen corn4 cups chicken broth8 ounces cream cheese cut into cubes(could be low fat)Possible Garnishes: cilantro,scallions, tortilla chips, lime wedges,shredded pepper jack cheese, avocado InstructionsIngredients8 servings40 minutes

FRENCHONIONCHICKENSubmitted by: Josh BennettPreheat oven to bake at 400 degrees.In a large oven-safe skillet over medium-high heat, melt butter.Add onions and 3 tablespoons beef broth and sauté onions for 3-4 minutes untiltranslucent. Continue to cook, stirring occasionally so the onions don’t burn, for about15 minutes until browned and tender. Transfer to a bowl and cover to keep warm.While onions are cooking, prepare the chicken by drizzling oil. Season with salt andpepper (to taste) and Italian herbs.Once onions have finished cooking, remove from pan. Cook chicken in same pan for 4-5 minutes on each side until browned on both sides (chicken may not be fully cookedyet, that is okay).Transfer chicken to a plate and cover to keep warm and return the onions to the panSprinkle flour over the onions and stir for 1 minute over medium-high heat.Add beef broth, stirring throughout, until mixture comes to a boil. Season with salt andpepper to taste.Return chicken to pan and spoon some of the sauce over each piece of chicken.Top each chicken breast with one slice of provolone each, then one slice of swiss, then¼ of the parmesan cheese.Transfer skillet to your preheated oven and cook for about 10 minutes until chicken iscooked through completely and cheeses are melted.Spoon some of the onions and gravy over the top of the chicken, garnish and serve.1.2.3.4.5.6.7.8.9.10.11.12.2 medium yellow onions (thinly sliced intorings)3 tbsp butter1 cup plus 3 tablespoons beef broth (keepdivided)4 boneless skinless chicken breasts (pounded toeven thickness)1 tbsp oilSalt and pepper to taste1 tsp Italian blend herbs/Italian seasoning (OR¼ tsp dried basil+ ¼ tsp dried thyme + ½ tspdried oregano2 tbsp flour4 slices provolone cheese4 slices swiss cheese3/4 cup parmesan cheeseFresh thyme or parsley and cracked blackpepper for topping InstructionsIngredients4 servings30 minutes

ITALIANBRINED ANDINJECTEDBUTTERBALLTURKEYSubmitted by: Chris Krueger1 gallon of vegetable broth (Progresso)1 cup sea salt2 tablespoons dried rosemary2 tablespoons dried thyme2 tablespoons dried savory2 tablespoons dried garlic powder½ bottle of Kirkland brand Roasted Garlic SeasoningBrine ingredients and instructionsSeasoned Butter ingredients andinstructionsTurkey Cavity Aromatics ingredientsand instructionsFinal Stage cooking instructions This dish contains multiple recipes,ingredients, and steps to complete. Recipewill be broken down into the following:Note to ChefBrine Ingredients:multiday recipe

½ of a full head of garlic (peeled with ends cut off) 1 gallon ice water Brining bagBrine Ingredientscont.:In a large pot combine all of the following ingredients: 1 gallon of vegetablebroth, sea salt, dried rosemary, dried thyme, dried savory, dried garlic powder,Kirkland brand Roasted Garlic and Herb Seasoning, and garlic.Bring the pot with all the above ingredients to a boil and stir frequently.Make sure all the salt at the bottom is dissolved. You will feel this whenstirring the boiling pot. The salt is key to the brining process, so if you needto boil a little longer there are no issues.Turn off heat and remove from burner. Let cool to room temp.Add room temp Italian brine to brine bag.I tend to put my brine bag in a bucket when I pour the brine into the bag. Ithelps to minimize spilling.Add in the ice water and stir for a1-2 minutes to ensure the brine solution andice water mixed well.Add your already thawed, pre-washed, and dried off turkey to the brine bag.Make sure the turkey cavity and whole turkey are fully submerged in the brineand nothing is stick out of the brine bag.Seal the brine bag.Place in refrigerator for a minimum of 8 hrs. overnight.I typically do a late lunch early dinner Thanksgiving time. Meaning my birdis out of the brine by 10/11am and sitting on a rack ready for the next steps.Instructions for Brine; Step 1 of 2: Brine Instructions:Remove the turkey from the brine bag and set on a tray to rest.You may or may not wish to rinse the turkey after it comes out of the brine.I tend to pat dry the outside and inside of the turkey and forego the rinse.Either way you will still need to pat dry the turkey and cavityLeave on counter to get to room temp and begin creating the seasoned butterinjection.Instructions for Brine; Step 2 of 2:

Seasoned ButterIngredients:1 stick Kerrygold Irish Unsalted Butter½ of a full head of garlic (peeled with ends cut off)2 tablespoons dried rosemary2 tablespoons dried thyme2 tablespoons dried savory2 tablespoons dried garlic powder2 tablespoons dried celery salt½ Bottle of Kirkland brand Roasted Garlic and Herb Seasoning½ cup of extra virgin olive oil304 stainless steel Meat Injector Kit that has 4 marinade needles.You will use the largest marinade needle in the kit. I own Ofargo which can be purchased on amazon.A blender or other kitchen tool to get all the ingredients down to almost aliquid so they can be pulled up by the injector.Small Saucepan or potSeasoned ButterInstructions:Melt butter in saucepan/pot or in a microwave safe bowl.Add all of the following into the blender:1 stick Kerrygold Irish Unsalted Butter (melted)½ of a full head of garlic (peeled with ends cut off)2 tablespoons dried rosemary2 tablespoons dried thyme2 tablespoons dried savory2 tablespoons dried garlic powder2 tablespoons dried celery salt½ Bottle of Weber Roasted Garlic and Herb Seasoning½ cup of extra virgin olive oilBlend everything above on the liquify setting or the setting on your blender thatwill basically turn everything into a liquid.Pour liquefied contents back into small pot/pan and or microwave safe bowl.You want to keep it warm, so the butter does not harden before injectinginto the turkey.Stir contents frequently.

Seasoned ButterInstructions cont:Using the largest bore needle draw up the warm seasoned butter/oil mixture.You will need to do this 6 times in total as you will be injecting differentparts of the turkey.1 syringe per turkey section1 Right Drumstick and thigh1 Left Drunk Stick and thigh1 Right Breast1 Left Breast1 Right Wing1 Left WingDrum stick and thigh injections are done in two locations along the bone.Start at the end of the drum stick and insert needle as far in as it will goalong the bone.Start injection while pulling needle back to entry point andshifting the angle up/down and around in the meat withoutbreaking through the skin on the other sides.Goal is getting varying layers of the meat coated with theinjection while only having 2 injection points.Do the same starting at the opposite end of the drum stick and besure to angle downwards to get into the thigh.Breast injections are done in 3 locations on each side and follow along thebreastbone that divides the two breasts.Right/Left SideStart at the turkey breast cavity side and insert needle as far in as itwill go along parallel to the breastbone.Start injection while pulling needle back to entry point andshifting the angle up/down and around in the meat withoutbreaking through the skin on the other sides.Repeat process going from the top center of the breast down andbe sure to hit the two layers of the breast.Repeat from going in from the wish bone side of the turkey.WingsInject into thickest part of wings parallel to wing bone using the samemethod.Any remaining mixture can be used to inject the turkey more or just pour intothe cavity of the turkey.Let turkey sit and move onto the aromatics. Preheat oven to 500 degrees.

Turkey CavityAromatics Ingredients:1 Red apple or Fuji apple.Should be the sweetest apple.½ white onion4 sprigs of rosemary6 leaves of sage1 cup waterTurkey Cavity Aromatics Instructions:Cut sweet apple into sections and make sure the core and seeds are removed.Should have 6 to 8 slices.Slice ½ onion up into similar size of the sliced applePut apple and onion slices into microwave safe bowl with 1 cup water.Microwave for 5 minutesAdd the 4 sprigs of rosemary and 6 leaves of sage to the turkey cavity while thearomatics are in the microwave.Pour contents of microwave bowl into turkey cavityCooking Items Needed:Turkey Roasting pan with grateDigital meat thermometerI like to use the brand MEATER as it connects to my phone via Bluetooth andgives a great gauge on the internal temp of the turkey while it is cooking. Youcan also set your desired internal temp which takes the guess work out of if theturkey is fully cooked or not.Aluminum foilCanoila oil

Cooking Instructions:Take the aluminum foil and tear off a piece large enough to cover the breast ofthe turkey.Take the foil and folder it into a large triangle that will cover the wholebreast of the turkey.Once shaped – set it aside as you will need it later.Transfer turkey to roasting pan and set on grate in pan.Coat turkey with canola oil lightly all overPlace in oven that have been preheated to 500 degrees for 30 minutes.The skin should crisp and brown nicely at the end of the 30 minutes on thebreast.Remove turkey from oven and reduce heat to 350 degrees.Insert MEATER probe into thickest part of the Turkey and be sure you are notdirectly on a bone.Select Whole Turkey on MEATER app and set the internal temp to 161degrees or a little higher if you desire. 165 degrees would be the max Isuggest.Take the aluminum foil triangle shaped for the breast and place it onto theturkey breast.Poke a hole so the probe is sticking through the foil.Make sure the whole breast is loosely covered by the foil.Place back into oven which is now set to 350 degree and wait for the MEATERprobe to calculate cooking time.This will vary depending on the size of your turkey but setting the internaltemp of 161 degrees is what the probe goes off of. So, cook times will vary.The MEATER probe will notify you when it is time to remove from heat.When told to remove from heat, take turkey out of the oven and then let set for15-20 mins before carving.Loosely cover the whole turkey with foil or cover while it rests.Once the turkey has rested for 15-20 mins begin to carve and enjoy.You will see your seasoned injections in the meat when carving.Be sure to use the drippings from the turkey for your gravy or stuffing.Enjoy!

BLUEBERRY ANDCREAM CHEESEDANISHSubmitted by: Kathryn WhitePreheat the oven to 400F. Line 2 baking sheets with parchment paper.In a small bowl, beat the cream cheese until smooth. Add the sugar, lemon juice and vanillaand beat until combined. In another small bowl, combine the blueberries and the blueberrypreserves.Lightly flour a work surface and roll out each of the sheets of puff pastry to about a 10-inchsquare. Cut each piece into 6 rectangles, (12 rectangles total), about 5”x3 1/2” each. Transfer therectangles to the prepared baking sheets.Using a fork, prick the centers of the rectangles of puff pastry, leaving a 1/2” border unpricedaround the edges. Mix together the egg and the water and brush over each of the rectangles.Take a spoonful of the cream cheese mixture and place it in the center of each rectangle ofpuff pastry, distributing equally among the pieces. Spread over the rectangle, leaving a 1/2”border. Top each with a spoonful of the blueberry mixture, spreading it evenly over the creamcheese layer.Bake the pastries for 15-18 minutes, or until the pastry is golden brown. Transfer to wire racksto cool completely.1.2.3.4.5.6.1 package (8 oz) cream cheese, softened1/3 cup sugar1 teaspoon lemon juice1 teaspoon vanilla1 cup frozen blueberries1/2 cup blueberry preserves1 package (17.3 oz) frozen puff pastry sheets (2sheets), thawed1 egg1 tablespoon waterInstructionsIngredients12 servings35 minutes

NO BAKEPUMPKINCHEESECAKESubmitted by: Eowyn GeorgeIn a large bowl, beat cream cheese, brown sugar and sugar untilcreamy.Add in pumpkin, vanilla, and pumpkin spice. Beat until fullyblended.Whip heavy cream until stiff peaks form.Fold pumpkin mixture into whipped cream.Spread evenly into crust.Refrigerate at least 2-3 hours before serving.1.2.3.4.5.6.16 oz softened Cream Cheese1/2 cup Sugar1/2 cup Brown Sugar15 oz Pumpkin Puree1 tsp Vanilla1 tbsp Pumpkin Pie Spice16 ounce Heavy Whipping CreamPie crustInstructionsIngredients8 servings3 hours

HOMEMADECANDIEDPECANSSubmitted by: Kathryn WhitePreheat the oven to 300°F (150°C). Line a large baking sheet with parchmentpaper and set aside.Add the pecans to a large mixing bowl and set aside. Add the egg white andwater to a separate bowl and whisk together until well combined and frothy.Pour the egg white mixture onto the pecans and stir until all of the pecans arefully coated.In another bowl, whisk together the sugar, cinnamon, and salt. Pour thecinnamon sugar mixture over the pecans and stir until all of the pecans arefully coated.Spread the pecans onto the prepared baking sheet in a single layer. Bake at300°F (150°C) for 45 minutes, stirring the pecans every 15 minutes.Remove from the oven and allow to cool completely on the baking sheet.1.2.3.4.5.4 cups (1 pound) pecan halves1 large egg white1 tablespoon (15 ml) water1 cup (200 grams) granulated sugar2 teaspoons ground cinnamon1/2 teaspoon saltInstructionsIngredients12 servings55 minutes

STRAWBERRYLEMON OATBARSSubmitted by: Marinna HughesPreheat the oven to 350F.Line a 9x13 pan with parchment. Set aside.Combine jam, flour, lemon juice and berries. Set aside.Mix together the butter, flour, oats, brown sugar, baking powder,zest and salt. Press half the oat mixture into the prepared pan.Spread with the berry mixture. Sprinkle the other half of the oatmixture over the top and pat lightly. Bake until light brown, 30 to 40minutes.1.2.3.4.2 sticks (1 cup) salted butter, cutinto pieces1 ½ cups all purpose flour1 ½ cup oats1 cup brown sugar1 tsp baking powder½ tsp salt1 (16oz) jar strawberry preserves2 tbsp flour2 cups chopped strawberries(optional)Zest and juice of one lemonInstructionsIngredients12 servings45 minutes

VEGAN COOKIEDOUGHSubmitted by: Marinna HughesCombine flour, coconut oil, maple syrup, vanilla extract andsea salt. Mix until consistency is crumbly.Add the milk and stir well.Fold in chocolate chips and stir.Chill the mixture for 30 minutes and enjoy!1.2.3.4.1 cup almond flour or oat flour¼ cup chocolate chips3 tbsp coconut oil softened2 tbsp unsweetened almond or coconutmilk1 tsp salt3 tbsp maple syrupInstructionsIngredients12 servings35 minutes

COMPLIMENTSGALORE CHOC.PIESubmitted by: Jennifer SnyderAdd oats, brown sugar and butter to a pie dish and microwave on high for 1minute. Once microwaved, stir and press the mixture evenly so the crust covers the bottomand sides.Combine sugar, cocoa, flour, and milk into a microwave friendly bowl. Microwave mixture on high for 1.5 minutes. Add the egg yolks and vanilla andmicrowave for 3-5 minutes. When the mixture begins to thicken, it’s ready. Fillingshould not be liquid. If it is, microwave a little longer. Once thickened, remove, add 3TBLS of butter and stir until smooth.Add filling to the crust and refrigerate for several hours until fully chilled. When fully chilled, spread Cool Whip on top and serve.Crust:1.2.Filling:1.2.3.4.5.2 cups of Oatmeal1/3 cup brown sugar1/3 cup of melted butter1 cup sugar3 egg yolks beaten3 tbsp flour3 tbsp cocoa3 tbsp butter1 tsp vanilla1 cup of evaporated milkCool WhipCrust:Filling:Topping:InstructionsIngredients8 servings20 minutes

PECAN PIESubmitted by: CandaceNeuenschwanderPreheat oven to 325 degrees.Mix pecans, sugar, red caro syrup, eggs, and vanilla together.Pour mixture into pie shell.Bake for 45 minutes.1.2.3.4.1 cup pecans1 cup sugar1 cup red caro syrup1 cup eggs1 tsp vanilla1 pie shellInstructionsIngredients8 servings50 minutes

GRANNY’SSWEET POTATOPIESubmitted by: Bill LuceIn bowl, mash sweet potatoes.Add in butter, eggs, vanilla, allspice, and sugar to sweet potatomixture. Mix well.Spread on to your favorite pie crust.Bake at 350 degrees for about an hour.1.2.3.4.2lbs sweet potatoes (boil till verysoft)1 stick margarine4 eggs1 tsp vanilla1 tsp allspice1 ½ cup sugarPie crustInstructionsIngredients8 servings1 hour 15 minutes

PEPPERMINTBARK DIPSubmitted by: Jennifer GoffIn a large bowl, use an electric mixer to combine the creamcheese, powdered sugar and peppermint extract until wellmixed.Add in the Cool Whip on low speed until well combined.Refrigerate for one hour.Right before you’re ready to serve, stir in the peppermint candypieces and the chocolate chips.Serve with graham crackers or pretzels to dip—enjoy!1.2.3.4.5.8 oz cream cheese, softened1 cup powdered sugar½ tsp peppermint extract3 cups Cool Whip½ cup peppermint candy pieces,crushed ½ cup mini semi-sweet chocolatechipsInstructionsIngredients8 servings1 hour 15 minutes

TEXAS SHEETCAKESubmitted by: Cassady DubePreheat oven to 350 degrees.Sift flour and measure. Resift with sugar and salt. Set Aside.Combine margarine, oil, water, and cocoa in saucepan. Stir and bring to boil.Remove from heat and pour over flour mixture.Add eggs to mixture and beat. Then add remaining ingredients. Combine well. Bake at 350 degrees for 30 minutes in a greased/floured baking pan (9"x13").In a saucepan, mix margarine, cocoa, and milk on low/medium heat until hot.Take off heat and add remaining ingredients. Pour over cake.Cake:1.2.3.4.5.Frosting:1.2.3.2 cups flour2 cups sugar1/2 tsp salt1/2 cup margarine1 cup water1/2 cup oil4 tbsp cocoa3 well beaten eggs1 tsp baking soda1/2 cup buttermilk1 tsp vanilla1 tsp cinnamon1/2 cup margarine3 tbsp cocoa6 tbsp milk1 box confectionary sugar (1lb box)1/2 cup chopped pecans1 tsp vanillaCake:Frosting:InstructionsIngredients12 servings1 hour

CLASSICWAFFLESSubmitted by: Josh BennettPreheat waffle iron.In a large bowl combine the flour, sugar, baking powder, andsalt and whisk to a combine.In a separate bowl whisk the eggs and stir in the warm milk,melted butter, and vanilla extract.Pour the wet ingredients into the dry and whisk until blended.Ladle the batter into the preheated waffle iron and cook untilthe waffles are golden brown and crisp. Serve immediately.1.2.3.4.5.2 cups all purpose flour2 tbsp sugar4 tsp baking powder1 tsp salt2 eggs1 ½ cups warm milk6 tbsp unsalted butter, melted1 tsp vanilla extractInstructionsIngredients5 servings15 minutes

Holiday CrepesSubmitted by: Jason TorykIn large mixing bowl, whip eggs until thoroughly beaten.Add vanilla, salt, and melted butterWhip in ¼ cup of flour until mixed, then whip in ¼ cup of milk. Repeat thisuntil all ingredients are mixed together.Preheat a no-stick pan on medium to low heat.Coat the pan with the non-stick butter sprayAdd a half of ladle of batter to the pan and swirl the pan around until thebatter covers the bottom of the pan. The batter should be a thin layer.Using a spatula, gently lift the edges of the crepe, working underneath untilthe entire crepe is separated from the pan.Cook for 1 minute or until crepe is fully formed.Flip crepe using spatula and cook on the reverse side for 1 to 1 ½ minutes.Transfer the crepe to a plate for cooling.1.2.3.4.5.6.7.8.9.10.3 eggs1 ½ Cups of Milk1 Cup of Flour2 tsp Vanilla1 tsp of salt½ stick of butter (4 tbsp) meltedButter cooking sprayInstructionsIngredients1 serving15 minutes

Holiday CrepesFillingsSubmitted by: Jason TorykIn small sauce pan, add in two cups of frozen strawberries, and ½ cup ofpowdered sugar. Stir repeatedly until the sugar melts and begins to thicken.Gently spread Nutella onto one side of the crepe. Fold into quarters or roll forfinishing.Top off crepes with fruit compote mixture, and powdered sugar to taste.Lightly drizzle Hersheys Syrup for extra happiness.In small sauce pan combine 1 stick of butter, 1 cup of brown sugar, 1 tbspcinnamon.Stir contents until butter and sugar melt to form caramel syrup.Stir in two sliced bananas.Cook for 1 minutes stirring repeatedly.Add toppings to rolled crepes. Sprinkle with powdered sugar.Lightly drizzle Hershey’s caramel syrup for more happiness.Grill two medium chicken breasts.Slice the chicken in thin strips.Lightly spread the crepe with Dijon mustard.On the crepe add sliced chicken, thinly sliced ham, and two slices of babyswiss cheese.Roll the crepes with all of the fillings.Microwave for 15 seconds to melt the cheese.Cool to eat!For Strawberry Nutella Crepes:1.2.3.4.For Bananas Foster Crepes:1.2.3.4.5.6.For Chicken Cordon Bleu Crepes1.2.3.4.5.6.7.1 serving15 minutes

APPLE CIDERSANGRIASubmitted by: Meg TurnerPlace the diced apples, fresh cranberries, and cinnamon stickinto a large pitcher. Add the simple syrup or sugar, and gentlymuddle with a wood spoon until the fruit is slightly bruised.Add apple cider, apple brandy, triple sec, and wine to thepitcher. Stir to combine.Place the pitcher into the fridge to chill and marinate for atleast 4 hours, but 24 hours is best. To serve, fill a glass with ice, and pour sangria over ice. Garnishwith a cinnamon stick if desired.1.2.3.4.1 tart apple cored and diced into 1″ pieces1 sweet apple cored and diced into 1″ pieces1 cup fresh cranberries1 cinnamon stick, plus more for garnish½ cup simple syrup1 cup unsweetened apple cider½ cup apple brandy½ cup triple sec1 bottle dry white wine, like sauvignon blanc¼ cup cinnamon sugar, for garnishInstructionsIngredients6 servings10 minutes

WHITECHRISTMASMOJITOSSubmitted by: Kathryn WhiteIn a larger pitcher, muddle the mint leaves in the sugar andlime juice.Using a strainer, remove the muddled mint leaves (optional).Fill four glasses halfway full with ice and fill 3/4 full withcoconut rum mixture.Top off each glass with sparkling water. Garnish with mintleaves and pomegranate arils and enjoy!1.2.3.4.3/4 cup of lime juice1/4 cup of packed mint leaves, plusmore for garnish1/2 cup of sugar1/2 cup of white rum1/2 cup of coconut rum1 cup of canned coconut milksparkling waterpomegranate arilsInstructionsIngredients4 servings10 minutes

DAD’SHOLIDAYEGGNOGSubmitted by: Sean GlovierPlace all ingredients except ice cubes and nutmeg into blender.Cover and process at “Blend” setting. With motor running, remove feeder cap and add ice cubes oneat a time. Continue to process until smooth. Pour into serving glasses. Garnish with nutmeg.1.2.3.3 eggs 2/3 cup heavy cream 2 tbsp of sugar 2.25 ounces of rum Non-alcoholic version: Substitute1 tablespoon of rum extract forrum. 2 ice cubes NutmegInstructionsIngredients5 servings10 minutes

CHERRY &THYME RANCHMOCKTAIL/COCKTAILSubmitted by: Marinna HughesMuddle cherries and thyme in a glass. Add .5 oz maple syrup & cherry juice. I used tart cherry juicefrom the store, but you can blend cherries and water. Add lime juice and dip rim into mixture of granulated sugarand thyme. Add a few extra sprigs of thyme in glass and topo chico.1.2.3.4.6-8 cherries, pittedA few sprigs of thyme (remove fromstem).5 oz maple syrup1-2oz cherry juice½ lime, juicedTopo chicoSugar & Thyme rim (optional)Vodka (optional)InstructionsIngredients1 servings5 minutes

FELIZ NAVIDADCARRGARITASubmitted by: Amanda CarrAdd ingredients to shaker tin.Shake over ice vigorously.Garnish with a cinnamon dusted orange slice. 1.2.3.3 oz Reposado tequila1.5 oz of Cointreau1 half of fresh squeezed lime.75 oz Grand MarnierInstructionsIngredients1 serving5 minutes

MERRYCHRISTMAS YAFILTHY ANIMALCOSMOSubmitted by: Amanda CarrAdd ingredients to shaker tin.Shake over ice vigorously.Garnish with a orange peel and a cherry. 1.2.3.3 oz Grey Goose1.5 of Cointreau1 half fresh squeezed lime.5 oz cranberry juiceInstructionsIngredients1 serving5 minutes

ThanksgivingH A P P Y