15 New Staff Recipes for the Holiday Recipe Contest



CHRIS PARENT'S PORK PIE Chris Parent (Dentist, Nasson Health Care)

I grew up in a French Canadian family and my grandmothers always made a pork pie to eat at the holidays and one as a gift to freeze for later.

Ingredients

2 Unbaked pie shells 2 lbs. Ground pork 1 lb. Ground beef 1 ½ cups Mashed potatoes 1 tsp. Ground nutmeg 1 Egg white Salt & Pepper to taste

Directions

1. Brown ground beef and pork over medium heat until fully cooked, drain liquid.

2. Prepare mashed potatoes.

3. Mix meat, potatoes, and spices.

4. Line 9 inch pie dish with pastry. spoon pork mixture into pie crust and top with second crust.

5. Brush top crust with egg white. shield crust edges with aluminum foil to prevent burning.

6. Bake at 375 F for 45 minutes, remove foil for final 15 minutes of cooking time

7. Goes great with gravy!


DARCY DUBE'S VERSATILE & EASY CROCKPOT CHICKEN (Darcy Dube: Home Visitor, Head Start)

Ingredients

2-3 Boneless/skinless chicken breasts 1 Jar Favorite Salsa 2 Packs Taco Seasoning 1 Can Black Beans (drained) Diced Tomatoes Shredded Cheese Sour Cream Tortilla Shells Taco Shells

Directions

1. Spray crock pot with non-stick cooking spray

2. Place chicken breasts in the crock pot, sprinkle contents of seasoning mix over the chicken and add the jar of salsa.

3. Cook on high for 3-4 hours, adding the black beans for the last 30 min. until cooked thoroughly. Shred chicken right in the crock pot and serve any way you would like! Chicken Nachos, Chicken Burritos, Chicken Tacos etc.


UNCLE ERICK'S SEAFOOD STEW (Heather Kulickowski, Health & Nutrition Manager, Children’s Services)

Serves 4 Prep time 45 minutes Cook time 15 – 20 minutes


Ingredients

¼ cup Butter 3 Cloves Garlic (large) 2 tbsp. Green Onion Tops 2 tbsp. Flour 1 cup Half & Half 1 cup Heavy Cream ½ cup Water (If you cook your own lobster meat, save the water and substitute here.) 1 tsp. Tabasco ¼ tsp. Salt ¼ tsp Black Pepper 1 pint Bay Scallops ¼ chopped lobster meat, cooked 1tbsp. Chopped Parsley


Directions

1. Sauté green onions tops and garlic in olive oil until tender and smells good; set aside.

2. In stew pan, melt butter over medium heat and add flour to create a light roux, stirring lightly.

3. Stir in Half & Half and heavy cream, continually stirring until it thickens and starts to bubble. This should be smooth

4. Add water, sautéed onion tops, garlic and scallops; keep stirring for about 8 minutes.

5. Add chopped lobster meat and stir for 2 more minutes.

6. Add fresh chopped parsley, stir—and enjoy!

7. (You can adjust flavors to taste, and add Tabasco sauce, if you like.)

This comes from the kitchen of Uncle Eric, the Stew Master


JUNELLE SOUCY'S TERIYAKI MARINADE FOR BEEF OR CHICKEN

(Junelle Soucy, HEAP Assistant Manager)


Ingredients

2TSP. Ginger ¼ Cup Salad Oil 2TSP. Dry Mustard 3lbs. Meat of choice ½ Cup Soy Sauce 2TBS. Molasses 6 CLV. Garlic, minced Instant unseasoned meat tenderizer


Directions

1. Combine Ginger, Soy Sauce, Salad Oil, Molasses, Mustard and Garlic cloves. Mix Well.

2. Cut the meat into sizes you want to cook and add the unseasoned meat tenderizer.

3. Add meat to marinade, stirring to coat all the meat. Let Marinade for 2 days in fridge.

4. Use on Grill or Broiler only. 8-15 minutes cooking time.


LOREEN TERRONI'S SANTA MACAROONS (Home Visitor, Head Start)

Was my mom’s favorite Christmas cookie

|Ingredients

4 Cups Corn flakes ½ Cup Chopped candied cherries ½ Cup Slivered almonds ½ Cup Coconut ½ Cup Butter 36 Marshmallows ½ tsp. Almond extract

Directions

1. Melt 1/2 butter in a large pot. Add marshmallows and almond extract. Mix together the corn flakes, cherries, almonds and coconut then add to marshmallow mixture.

2. Drop by teaspoon onto wax paper or roll into balls with buttered hands.

Enjoy and Merry Christmas!!!


LORI VALLEY’S CROCKPOT CHOCOLATE PEANUT CLUSTERS (Lori Valley, Center Supervisor, Children’s Services)

This is a super easy candy with only 4 ingredients. This version is made with sugar-free chocolate and butterscotch baking chips (can be made with regular as well). Sugar free makes this the perfect guilt-free sweet treat! These peanut clusters are sugar-free and low carb. Enjoy!


Ingredients

7 oz. Butterscotch baking chips (sugar-free) 9 oz. Milk chocolate baking chips (sugar-free) 3 tbsp. Creamy peanut butter 1 ½ Cups Redskin Spanish Peanuts Directions

1. Spray a small crockpot with non-stick spray and turn on low.

2. Add chocolate chips, butterscotch chips, and peanut butter to crockpot.

3. Cover with lid and let heat up for 10 minutes. (Give it a stir periodically as once it starts to melt, it will melt quickly). "The smell is amazing".

4. When all ingredients are melted add peanuts and stir. Note: Melting takes about 20 to 30 minutes once the crock pot is warm.

5. Drop by the spoonful (approximately 1 tbsp. each) onto parchment paper then refrigerate.

6. Store in an airtight container in the refrigerator until ready to enjoy!


o Notes: Prep Time: 5 minutes Cook Time: 30 minutes.

o Nutrition information for sugar free: Serving size: 1 peanut cluster Calories: 90 Total Carbs: 8 Fiber: 4 Sugar: 1 gram Protein: 3 grams

o Yield 36 servings.


MARIE HOGUE’S PEANUT BUTTER PIE (Marie Hogue, Home Financing Counselor)

So quick and easy a kid can make (with supervision); 10 minute prep.


Ingredients

1 Oreo Pie Crust 1 Cool Whip 1 Cream Cheese 1 Cup Peanut Butter 1 Cup Confectioner’s Sugar

Mini PB cups Reese’s Pieces Cho. Drizzle

Directions

1. Combine Peanut Butter and Cream Cheese in mixer until blended.

2. Slowly add the confectionary sugar, blending until well mixed.

3. Fold in HALF of the Cool Whip just until blended.

4. Pour into pie crust. Top with remaining Cool Whip.

5. Decorate using mini PB cups and Reese's Pieces, and drizzle with chocolate shell topping (optional).

Enjoy!


MELISSA COREAU SHARES A FAMILY FAVORITE & FAST DIP (Melissa Coreau, EHS Coordinator, Children’s Services)


Ingredients

8 oz. Cream Cheese 1 jar Red pepper jelly 1 box Crackers


Directions

1. Let cream cheese soften and pour the red pepper jelly over the top.

2. Serve with crackers, and enjoy!


I use the following brands: Philadelphia cream cheese, Stonewall Kitchen red pepper jelly (credit them for this recipe-and my youngest son Daniel) and Keebler crackers in the green box as they hold up well for dipping, or use a festive knife spreader.


MICHELLE HOLBROOK’S CRINKLE COOKIES (Rent Relief Specialist)

These are a favorite around my home! They are so yummy and simple!


Ingredients

1 Box Lemon cake mix 2 Eggs 1/3 Cup Oil 1 tbs. Lemon extract ½ Cup Powdered sugar

Directions

Preheat Oven to 350

1. Mix Cake mix, eggs, oil and lemon extract in a bowl.

2. Roll dough into ping pong size balls.

3. Dip in powdered Sugar.

4. Place on cookie sheet and bake for 7-10 minutes.

*NOTE: You can use any cake box and just add different extracts. Like Chocolate with Peppermint OR Strawberry with lemon (a summertime fav!).


MORGAN NICKERSON’S CHOCOLATE SILK PIE (Morgan Nickerson, Teacher, Head Start)


A delicious dairy free version of a chocolate cream pie, with an optional whipped coconut cream topping! You can make or buy your favorite crust for this pie, it tastes best with a graham cracker, crushed sandwich cookie, or crushed nut crust.


Ingredients

10 oz. Dairy-free chocolate chips ½ Cup Almond Butter 2 Cans Coconut milk ¼ Cup Pure maple syrup 1.5 tsp. Vanilla extract 2 tbs. Confectioner’s sugar


Directions

1. Add chocolate chips, 1 can of coconut milk, and almond butter into a sauce pan, stir/heat on medium until everything is melted and smoothly combined.

2. Remove mixture from heat, add in maple syrup and 1tsp of vanilla extract, stir.

3. Pour filling into crust (homemade or store-bought), place in refrigerator, allow pie to set overnight.

Whipped Coconut Cream Topping

1. Add 1 can of coconut milk into a bowl and whisk until fluffy.

2. Add confectioner’s sugar and vanilla to the whipped coconut.


It is best to make the topping just before serving, spread it over the top of the pie and garnish with a sprinkle of cocoa powder. Enjoy!


SANDRA CHASSE’S SWEET POTATO CASSEROLE (Sandra Chasse, Rent Relief Specialist)


Ingredients

4 Large cooked yams OR 1 large can sweet potatoes, drained. ½ Cup Brown sugar 1/3 Cup Melted butter 1 tsp. Vanilla 2 Eggs

Topping

1 Cup Shredded coconut 1 Cup Brown Sugar 1/3 Cup All-purpose Flour 1/3 Cup Melted Butter 1 Cup Chopped Pecans


Directions

1. Mash potatoes until there are no lumps. Blend all above ingredients and pour into casserole dish.

Topping

1. Mix all Topping ingredients and pour over top of potato mixture.

Bake at 375 degrees uncovered for 25 minutes.


SARAH GALLANT’S FROZEN PEANUT BUTTER PIE (Sarah Gallant, Rent Relief Specialist)


Ingredients

8 oz. Cream Cheese ½ Cup Peanut Butter 1 Cup Confectioner’s Sugar 9 oz. Cool Whip ½ Cup Milk 1 Cup Special Dark Morsel 1 Graham Cracker Crust


Directions

1. Whip cream cheese till light and fluffy, add peanut butter, confectioner sugar, and milk.

2. Slowly beat till combined.

3. Fold in Cool Whip. Pour into a Graham Cracker Crust and freeze.

4. Microwave morsels 20 to 30 seconds till melted and drizzle over just before serving.

Yum, yum!


SYLVIA VALLIERE’S CRANBERRY APPLE SAUCE (Sylvia Valliere, Accounting Specialist)


Ingredients

1 Bag Fresh Cranberries 4 Apples 1 Cup Sugar 1 tsp. Lemon Juice


Directions

1. In a medium sauce pan, add 1 cup of sugar, rinsed cranberries and just enough water to cover the cranberries.

2. While heating up the cranberries peel and slice the apples. Put the apples into the saucepan with the cranberries. Cook on a low boil.

3. Continue to cook the cranberries and apples until they are soft. Add 1 teaspoon of lemon juice.

4. It will not take long before everything is soft and mixture has thickened. Remove from heat. Your cranberry applesauce is done.

5. Refrigerate and Enjoy


I prefer my cranberry sauce chunky, so I did not blend it.


TAYLOR HEIMBACH-FERREIRA’S FRENCH ONION SOUP

(Taylor Heimbach-Ferreira, Health Center Staff)

Ingredients

4-5 Sweet Onions 1 Clove Garlic 2 T Black pepper 2-3 Drops Hot Sauce 1 T Worcester Sauce 1 T Dried Oregano 1 T Ketchup 2 Cups Chicken Broth 4 Cups Beef Broth Croutons Asiago Cheese

Directions

1. Chop onions into 1/2 strips. Over medium-low heat, melt butter in large pot.

2. Add onions and caramelize for at least 2 hours, stirring every 10-15 minutes - until desired texture.

3. Add garlic and cook for 1 minute. Stir in pepper, hot sauce, Worcester, oregano, and ketchup.

4. Add chicken and beef broth. Bring to a boil, then let simmer for 20-30 minutes.

5. Preheat oven to 375. When the soup is done simmering, fill an oven-safe bowl with soup, top with croutons and asiago cheese, and bake until cheese is at desired meltiness. Enjoy!


TAYLOR HEIMBACH-FERREIRA’S PEANUT BUTTER OATMEAL BARS

Ingredients

1 Cup Flour 1 Cup Rolled Oats ½ T Baking Powder ½ Cup Butter ½ Cup Sugar ½ Cup Brown Sugar (packed) 1 Egg 1/3 Cup Peanut Butter ¼ Cup Milk ½ T Vanilla 1 Cup Chocolate Chips Directions

1. Preheat oven to 350. Grease 9x13in baking pan.

2. Combine flour, oats, baking soda, and 1/4t salt. Set dry ingredients aside.

3. Beat butter for 30 seconds, add sugars, and beat till fluffy. Add egg, peanut butter, milk, and vanilla. Beat well.

4. Add dry ingredients to the beaten mixture, and mix until smooth.

5. Spread mixture in the pan. Bake for 18-20 minutes. Immediately sprinkle chocolate chips over the top; let stand until softened, then spread evenly. Cool and enjoy!

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