We are back again with our favorite holiday recipes. Our office is preparing for our annual covered-dish luncheon, and this is the perfect time to share our holiday favorite foods with one another. We wish you and yours a healthy and happy holiday season.
Sweet Potato Casserole
Submitted by: Aubrey Grier
- 4-6 C sweet potatoes or canned yams Topping:
- 1 C sugar 1.5 C light brown sugar
- 4 eggs 1/2 C flour
- 1/2 C milk MAX 3/4 stick melted butter
- Salt 1 C chopped pecans (optional)
- 1 cap vanilla mini marshmallows
- 3/4 stick melted butter
Mix all but topping stuff (beat). Put in greased casserole dish. Mix sugar, flour, butter, and pecans. Stir with fork until crumbly, and then put on top. Can freeze at this point or refrigerate. If frozen, thaw completely before baking.
When ready, bake at 350 degrees for 30 minutes. Add marshmallows on top and broil for 5 min. Watch closely so the marshmallows don’t burn.
Christmas Salad
Submitted by: Molly Brown
Credit to: Fashionable Foods – Pinterest
Ingredients:
- 3 slices bacon, cooked 1 tsp Dijon mustard
- 3 cups brussel sprouts 1 tsp honey
- 1 clove garlic 1 kosher salt and freshly ground pepper
- 3 cups kale 1/4 cup olive oil, extra virgin
- 1 lemon 1/2 cup almonds, toasted
- 1 orange 1/4 cup parmesan cheese
- 1 1/2 cup pomegranate arils
Instructions:
In a large bowl combine the Brussels sprouts, kale, pomegranate arils, almonds, bacon, and cheese; toss well.
In a mini food processor or blender combine the orange and lemon zest/juice, mustard, honey, garlic clove, salt, and pepper; pulse to combine. With the machine running, slowly add the olive oil in a steady stream.
Toss the salad with the dressing and top with more cheese if desired.
Notes:
*Pomegranate arils are the seeds of a pomegranate. You can find them in a container in some grocery stores. If you can’t find them, just buy 2 pomegranates and seed them yourself. It’s actually pretty easy! Just cut the pomegranate in half and then place it into a large bowl of water. Gently hold the pomegranate (cut side down) and push the top of the fruit to release the membranes. Use your fingers to push the seeds from the membranes. The seeds will fall to the bottom and the little pieces of membrane will float to the top – you can skim them off and then drain the water and you’ll have your seeds!
*To toast the almonds: Heat a small sauté pan over medium-low heat and add the almonds. Toast, stirring occasionally for 5 minutes – keep a close eye on them, you don’t want them to burn! They will be lightly golden brown and fragrant when they are done.
You can make this salad in advance – just keep the dressing and the salad separate until you’re ready to serve.
Holiday Cranberry Jalapeño Dip with Cream Cheese
Submitted by: Molly Brown
Credit to: It’s A Veg World After All – Pinterest
- 2 heaping tbsp Cilantro, fresh
- 12 oz Cranberries, fresh 1/2 cup granulated sugar
- 4 Green onions 8 oz cream cheese
- 2 Jalapenos crackers or bread
- 1 Lemon
Instructions:
Remove the cream cheese from the fridge to soften while you prepare the rest of the recipe. Add the cranberries to a food processor, and pulse until coarsely chopped into small pieces. You don’t want to overdo it and risk the cranberries being too pulverized/soggy.
Add the chopped cranberries to a mixing bowl with the jalapenos, green onions, and cilantro. Drizzle the lemon juice on the mixture and sprinkle in the sugar. Stir until coated, and let the mixture sit for 30 to 60 minutes (and up to 48 hours, see notes).
Whip the cream cheese with a hand blender for 1 to 2 minutes. Spread the whipped cream cheese in the bottom of a pie plate. Spoon the cranberry mixture in batches into a mesh sieve over the sink. Use the back of a spoon to press out excess liquid. You don’t need to press it all out, because you still want there to be enough flavor in the cranberry mixture. Spoon the drained mixture on top of the cream cheese.
Serve the dip with Triscuit crackers, toasted baguette slices, or cinnamon sugar pita chips. Enjoy!
