JOHN’S BREAKFAST FAVORITE

We love this recipe, passed down from my mother-in-law because it gets our day off to a powerful start! It’s quick and easy to assemble, high protein, high fiber and delicious. 

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Servings: 8

INGREDIENTS

• 2 ¼ c. quick-cooking oats
• ¾ c. firmly-packed brown sugar
• ¾ c. raisins
• 1 tsp. cinnamon
• ½ tsp. salt
• 3 ½ c. milk
• 3 eggs, lightly beaten
• 1 tbsp. vegetable oil
• 1 tbsp. vanilla

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. Spray 8” square glass baking dish with Pam.
3. In large bowl, combine oats, sugar, raisins, salt & cinnamon. Mix well.
4. In medium bowl, combine milk, eggs, oil and vanilla.
5. Add wet ingredients to dry. Mix well.
6. Pour into baking dish, bake 60 minutes, until center is set and firm.
7. Serve plain or with milk. Reheat single servings in microwave for 30 seconds. Can cut into servings and freeze.

Notes: To double, make in lasagna pan; use 5 eggs, not 6. This recipe is quite flexible – we’ve used almond milk, added 1/4 c. flax seed, and substituted 1 c. chunky applesauce for 1 c. milk, and it’s delicious with any or all of those modifications.

Download Recipe

ANDY’S EXTRA HOT SHRIMP COCKTAIL

This recipe reminds me of my New England roots and I love the amazement people have when they discover how simple this delicious, four-ingredient cocktail sauce is to make.

• Prep Time: 1 minute
• Cook Time: 5 minutes
• Servings: Depends on how hungry you are!

INGREDIENTS

• 1 lb. cooked jumbo shrimp (any size shrimp will work, but do yourself a favor and get as big of shrimp as you can)
• 1 c. ketchup
• ½ – ¾ tbsp. Beaver Extra Hot Horseradish
• 1 ½ tbsp. Worcestershire sauce
• Juice of ½ lemon
• Zest of 1 lemon

DIRECTIONS

1. Combine all ingredients, except the shrimp, in a mixing bowl and whisk until thoroughly blended.
2. Taste and add more lemon, Worcestershire or horseradish to your preferred flavor profile.
3. Transfer sauce into a serving bowl.
4. Arrange shrimp in a circle on ice, with the bowl of sauce in the middle and enjoy.

Notes: We use Heinz ketchup in our house, but use what you like; for the horseradish, if you are afraid of heat, go lighter…if you like to tear up a bit, go heavier.

Download Recipe

JACKIE’S ROASTED TOMATO BASIL SOUP

This recipe is a holiday favorite of mine because it’s easy, it boasts beautiful holiday colors and it’s served best with a grilled brie cheese sandwich.

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Servings: 4-6

INGREDIENTS

For the roasted tomatoes:

• 3 Roma, plum tomatoes or any tomatoes in season, cut in half (or high-quality boxed tomatoes)
• 8 cloves garlic, peeled
• 3 tbsp. olive oil
• Freshly ground salt and pepper

For the caramelized onions:

• ½ tbsp. olive oil
• 2 yellow onions, thinly sliced

Toppings:

• ½ c. packed basil leaves
• ½ tsp. dried oregano
• 1-2 c. water or vegetarian broth, depending on how thick you want the soup
• Freshly ground salt and pepper, to taste

Optional add-ins:

• Light/regular coconut milk for a creamy vegan soup
• Whole dairy milk/heavy cream for a creamy texture
• Parmesan cheese, for a tangy, flavor enhancing flavor
• 1-2 tbsp. butter, for richer flavor

DIRECTIONS

1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
2. While the tomatoes are roasting, make the caramelized onions: Add ½ tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelized and turned golden in color. This takes 20-30 minutes.
3. Once tomatoes and garlic are finished, allow them to cool for 10 minutes, then add them to a food processor or blender and blend until smooth. Next add basil and caramelized onions and blend again. Alternatively, you can add the tomatoes to the large pot and use an immersion blender. Whatever is available to you.
4. After blending, transfer back to pot, turn to medium-low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired.

Download Recipe

KAYLIE’S ROQUEFORT PEAR SALAD

It doesn’t quite feel like the holidays until I help my mom put together this salad. The house is immediately filled with the sweet smell of candied pecans on the stovetop, and I look forward to the first flavorful bite every year.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Servings: 6

INGREDIENTS

• 1 head of fresh leafy lettuce of choosing, torn or chopped into bite-sized pieces
• 3 pears, peeled, cored, and chopped
• 5 oz. Roquefort (blue) cheese, crumbled
• 1 avocado, peeled, pitted, and diced
• ½ c. thinly sliced green onions
• ¼ c. white sugar
• ½ c. pecans
• ⅓ c. olive oil
• 3 tbsp. good red wine vinegar
• 1 ½ tsp. white sugar
• 1 ½ tsp. ground mustard
• 1 clove garlic, chopped
• ½ tsp. flaky salt (Maldon’s is the best)
• Fresh ground black pepper to taste

DIRECTIONS

1. In a skillet over medium heat, stir ¼ cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool and break into pieces.
2. For the dressing, blend oil, vinegar, 1 ½ teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pear, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Download Recipe

ELIZABETH’S CHRISTMAS CUTOUT COOKIES

This recipe is special to me because it’s passed down from my grandmother, whose favorite food group was famously butter, and who taught my sisters and me how to make these cookies with love. She is no longer with us, but my family keeps her tradition (and love of butter) alive by making these cookies together every single Christmas.

• Prep Time: 1 hour
• Cook Time: 15 minutes
• Servings: 48

INGREDIENTS

• 1 c. butter or margarine
• 2 c. white sugar
• 3 eggs, beaten
• 6 tsp. milk
• 2 tsp. vanilla extract
• 5 ½ c. cake flour
• 1 tsp. salt
• 3 tsp. baking powder

DIRECTIONS

1. Cream butter, add sugar gradually and cream.
2. Add milk and vanilla to 3 beaten eggs.
3. Sift flour, salt, and baking powder together.
4. Add dry ingredients alternately with liquid ingredients to the creamed butter and sugar. Chill.
5. Rollout portion of dough (keep rest in refrigerator) about ¼ inch (or less) thick. Cut, sprinkle with sugar unless you intend to frost. Keep all scraps after cutting for final rolling so that dough doesn’t become overworked.
6. Bake at 375 for approximately 15 minutes, until light brown. Watch carefully as they burn quickly.
7. Allow to cool. Frost and enjoy!

Notes: Since the cookie dough itself is a bit labor intensive, we usually top with store-bought frosting (1 jar each mixed with red and green food coloring) and festive sprinkles.
Download Recipe

SAM’S SWISS BASLER LACKERLI (SPICED HONEY COOKIES)

I love these cookies because they are so unique—from the nutty, honey flavor to the dense chewy texture—the Swiss know how to do it right!

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Servings: 42

INGREDIENTS

For dough:

• 3 c. bleached all-purpose flour
• 2 tsp. cinnamon
• ½ tsp. ground cloves
• ½ tsp. freshly grated nutmeg
• 1 tsp. baking powder
• ½ tsp. baking soda
• 1 c. honey
• 1 c. granulated sugar
• 2 tbsp. kirsch
• ½ c. finely chopped candied orange peel (about 3 oz.)
• 1 ½ c. whole natural almonds (about 8 oz.), chopped very fine but not ground

For glaze:

• 1 tbsp. water
• ¼ c. granulated sugar
• 1 tbsp. confectioners’ sugar

DIRECTIONS

1. Preheat oven to 325 degrees F. Line bottom and sides of a buttered jelly-roll pan, 10.5×15.5x 1 inch deep, with foil and butter.

Make dough:

2. In a bowl, whisk together flour, spices, baking powder and baking soda. In a large heavy saucepan heat honey and granulated sugar over moderately low heat, stirring just until sugar is dissolved. Remove pan from heat and stir in kirsch, orange peel, and almonds. Stir in flour mixture and cool dough 5 minutes.
3. With floured hands, press dough evenly into pan. Put dough in oven and immediately reduce temperature to 300 degrees F.
4. Bake dough 25-30 minutes, or until firm but not dry or hard, and cool in pan on a rack. Invert baked dough onto a cutting board. Discard foil and invert baked dough.

Make glaze:

5. In a small saucepan, heat water with granulated sugar over moderately low heat, stirring just until sugar is dissolved. Sift in confectioners’ sugar and stir until combined well.
6. Pour hot glaze on baked dough and brush evenly over dough, brushing continuously until graze crystalizes and whitens. Let glazed dough stand 10 minutes.
7. Trim off and discard edges of dough and cut into bite-sized rectangles.

Download Recipe

VICKI’S CHEESECAKE CUPCAKES

Our family loves these cupcakes because they are easy to make, easily tailored to your preference for sweet or tangy, and absolutely delicious!

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Servings: 12

INGREDIENTS

• 1 2/3 c. graham cracker crumbs
• 1/3 c. melted butter
• 2 tbsp. sugar
• 2 8 oz. packages of cream cheese
• 3/4 c. of sugar
• 2 eggs
• 1 tsp. vanilla

DIRECTIONS

1. Preheat over to 350 degrees F.
2. Mix together graham cracker crumbs, butter and sugar.
3. Pat in cupcake liner (about 1 tablespoon in each).
4. Mix cream cheese, sugar, eggs and vanilla.
5. Spoon mixture on top of the crumb mixture.
6. Bake 10-15 minutes.
7. Allow to cool and top with your favorite cheesecake topping.

Download Recipe

VENITA’S GIMLET

This is my go-to drink for a hard day or an unexpected joyful moment with family and friends. It’s multi-purpose utility makes it a must-have from an elegant dinner table to an off-road campsite. You will be hard pressed not to find a reason to raise a glass full of this glorious nectar, but limit yourself to only two as the power of its punch will drop you to your knees.

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Servings: 1

INGREDIENTS

• ¾ oz. simple syrup
• Zest from one fresh lime (optional)
• 2 oz. gin (Plymouth Dry Gin or Tanqueray)
• ¾ oz. fresh lime juice

DIRECTIONS

1. Prep simple syrup: Make a simple syrup with a 1:1 sugar and hot water ratio, steeping the lime zest in it for 10 minutes in a nonreactive container. Fine-strain this after 10 minutes, and refrigerate what you do not use today.
2. Combine ingredients: Combine the gin, simple syrup, and lime juice in a cocktail shaker. Add ice and shake for about 30 seconds, or until a frost forms on the shaker.
3. Strain and serve: Double strain into a chilled coupe or martini glass. Garnish with a lime wheel.

Download Recipe

SID’S HOLIDAY EGGNOG

I love this recipe because it’s simple, takes no more than 20 minutes, and it reminds me of time spent with family. Plus, it’s incredibly versatile – it can be mixed with bourbon for a holiday evening treat or consumed by itself the next morning for a heavy breakfast before a day of spending time with loved ones.

• Prep Time: 10-20 minutes
• Cook Time: N/A
• Servings: 5-7

INGREDIENTS

• 4 eggs
• 2 tbsp. sugar (or other sweetener of choice, to taste)
• 2 c. whole milk
• 1 c. heavy cream
• Dash nutmeg
• Dash cinnamon

DIRECTIONS

1. Separate the egg yolks from whites and beat the yolks in a bowl with a mixer until they lighten (just barely) in color. Add sugar/sweetener to preferred level of sweetness (our family adds a dash of Stevia as a replacement).
2. Add the cream, milk, nutmeg and cinnamon and stir.
3. Place the egg whites in a separate bowl and beat with an electric mixer until they stiffen.
4. Whisk or fold the whites into the mixture of egg yolks and cream.
5. Chill, if you’d like, or begin drinking right away.

Download Recipe

ALEX’S BOOZY HOT CHOCOLATE

My family loves this post-dinner treat over the holidays! It’s a delicious way to keep the holiday festivities going strong.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Servings: 2

INGREDIENTS

• 2 ½ milk of your choice
• ¼ c. sugar
• 2 tbsp. cocoa powder
• 1 tsp. pure vanilla extract
• 1 tsp. cinnamon
• 6 oz. milk chocolate chips
• 1 c. Rumchata

Toppings:

• Whipped cream
• Cinnamon sugar

DIRECTIONS

1. Bring milk to a simmer in small saucepan over medium heat. Whisk in sugar and cocoa powder and stir until no lumps remain.
2. Stir in chocolate chips and vanilla and cook, stirring occasionally, until the chocolate is completely melted.
3. Stir in Rumchata, then turn off heat.
4. Pour hot chocolate into each glass, then top with whipped cream, a sprinkle of cinnamon sugar, and a cinnamon stick.

Download Recipe

MILES’ ELK STEAKS WITH MOREL MUSHROOMS

This hearty western Colorado dish is a holiday crowd-pleaser in our family, with locally sourced ingredients that come together beautifully to create rich, savory flavors. We love to pair with a full-bodied red wine like the Colterris Coloradeaux.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Servings: 4

INGREDIENTS

• 2 lbs. Elk Steaks (round)
• ½ c. flour
• Salt and pepper to taste
• 2 lbs. morel mushrooms (or seasonally available mushrooms)
• 3 cloves garlic, chopped
• 3 green onions, chopped
• 4 tbsp. butter

DIRECTIONS

1. Cook the morels down to get the moisture out of them, when done, drain and put aside.
2. Flour the elk steaks and fry them in the olive oil. While the steaks are frying, sauté the morels in the butter with the onions and garlic.
3. When the steaks are done take them out of the skillet and put them in the oven to keep them warm. From the drippings make a gravy.
4. Place the steaks on a serving platter and cover with the morel mushrooms. Then pour the gravy over the steaks and morels. Now they are ready to be enjoyed.

Notes: Served best on a bed of baby arugula with a side of lightly steamed asparagus.

Download Recipe

JANINE’S UMTO MAHA’S MAQLOOBA

Food is the way my family connected with our Palestinian heritage. My Umto (paternal aunt) is the family’s rock and masterful chef. Maqlooba is a traditional Palestinian dish which consists of spiced meat, rice and vegetables cooked in a pot which is flipped upside-down when served, hence the name maqlooba which translates from Arabic to “upside-down.”

• Prep Time: 1 hour
• Cook Time: 3 hours
• Servings: 12

INGREDIENTS

• 4-5 lbs. chicken
• 1 large head cauliflower (broken into florets)
• 1 yellow onion
• 6 potatoes (peeled, sliced)
• 3 tomatoes (sliced)
• 3 carrots (peeled, sliced) (optional)
• Garbanzo beans (optional)
• 4 c. Jasmine or Basmati rice
• 32 oz. chicken broth
• Allspice
• Bay leaves
• Cardamom
• Chicken bouillon
• Cinnamon
• Cloves
• Coriander
• Cumin
• Salt and pepper, to taste

DIRECTIONS

Chicken and Broth:

1. Pressure cook or boil chicken with 1 onion, 1 tomato, 4 cups of chicken broth, 4 bay leaves, 1 teaspoon cardamom, 1 teaspoon cinnamon, 1 tablespoon coriander, 2 tablespoon cumin and 1 teaspoon black pepper. Let the pressure release naturally. Take out chicken and strain the broth keeping the liquid for cooking the rice later.

Rice:

2. Soak the rice in water for about one hour. After you soak, drain the water. Mix the rice with 1 teaspoon allspice, 1 teaspoon chicken bouillon, 1 teaspoon cardamom, 1 teaspoon cinnamon, ½ teaspoon cloves, 1 teaspoon coriander, 1 tablespoon cumin, 1 tablespoon oil, ¼ teaspoon pepper and 3 tablespoon salt.

Vegetables:

3. Bake or fry cauliflower and potatoes until golden brown. Bake carrots until soft. Cook garbanzo beans according to directions or use canned.

Layer Ingredients in Large Pot:

4. Layer 1: cover the bottom of the pot with ½ cup rice;
5. Layer 2: layer sliced tomato on top of rice;
6. Layer 3: add cooked chicken;
7. Layer 4: add baked/fried veggies;
8. Layer 5: add remaining rice;
9. Layer 6: cover with strained broth from cooking the chicken

*Rice should be completely covered with broth. Add plain chicken broth if needed.

10. Bring to a slow boil, reduce heat to a simmer, cover and cook until rice on the top is done (around 45-60 minutes). To serve, turn pot upside down onto a large serving tray.

Optional: Serve with cucumber yogurt or Arabic salad

Cucumber Yogurt Recipe

• 32 oz. plain yogurt
• 1 clove garlic (pressed or minced)
• 1 English cucumber (diced)
• Salt to taste
• Mix together and enjoy on top of or beside maqlooba

Download Recipe

ABBY’S PINEAPPLE YAM PUFF

This is a recipe my mom has made for years. In fact, I can’t recall a Thanksgiving without it. Even this year, when my family hosted Thanksgiving, my mom made it for the feast. While most people enjoy sweet potatoes with marshmallow topping, this is my family’s less traditional alternative.

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Servings: 6-8

INGREDIENTS

• 4 large (2 lbs.) yams
• ¼ c. butter
• ¼ c. firmly packed dark brown sugar
• 1 can (9oz.) crushed pineapple, undrained
• 1 tbsp. grated orange rind
• 1 tsp. salt
• ¼ tsp. nutmeg
• 2 eggs
• Toasted pecan halves for garnish, if desired

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. Pare yams, dropping them into cold water; cut each yam in half crosswise. Place yams in a large saucepot and cover with boiling water; cover and boil 30 minutes or until tender when pierced with a fork. Drain. Put through food mill, placed over the large clean saucepot, to mash.
3. In a small skillet melt the butter; add the brown sugar and heat, stirring, until bubbly; stir into mashed yams adding undrained pineapple, the orange rind, salt and nutmeg.
4. In a small mixing bowl beat the eggs until thick and ivory color; fold into yam mixture.
5. Turn into an ungreased deep casserole or souffle dish (about 1 ½ quarts). Bake for about 1 hour or until heated through and top is slightly crusted. If used, garnish with pecan halves.

Notes: Dish may be prepared ahead; in this case, cover and refrigerate until time to bake.

Download Recipe