Food Matters

Food Matters A collection of global recipes from the Medullan family 1

Forewords The dining table has always been a place of community, regardless of where one lives in the world. Sharing a meal is an opportunity to catch up, hear about each other’s days, and enjoy some quality time together. Family meals are an important universal tradition. Sixty years ago, the average dinner time was 90 minutes. Today it is less than 12 minutes. In the past 20 years, the frequency of family dinners have declined 33 percent. Families now spend a higher percentage of their food budget on restaurants and take out than they do on groceries. Studies show that meals eaten outside of the home are less healthy than homemade foods, generally having higher fat, salt, and caloric content. Just because things have changed, doesn’t mean that the value of a good home-cooked meal together has diminished. The Medullan team is very diverse. We believe that health matters and enjoying a homemade meal makes for the best living. Great food can be simple. We love food, and our team members around the globe have opened up their kitchens, sharing some of their favorite personal and family recipes. These recipes represent culture, diversity, and families from around the world and we wanted to share a few wonderful dishes with you. “To eat is a necessity, but to eat intelligently is an art,” said the 17th-century writer François de La Rochefoucauld. Food matters. Because health matters. - Medullan. 2

Let’s Eat! 03

Apricot “Salad” By Julliette Ehlert Serves: A lot Prep: A WHile Cook: Not mUCH - nEEDS TO chILL iNGREDIENTS TOPPING sALAD 3 tbsp flour 1cup sugar (15 ½ oz) can of crushed pineapple 1 egg, beaten 1 (12 oz) can of apricot nectar 1 cup pineapple juice 1 cup water (more? ¾ cup) 1 (3 oz) package of cream cheese 1 (6 oz) package of lemon Jello 1 cup marshmallows 2 large bananas sliced (optional) dIRECTIONS TOPPING sALAD 1. Mix flour and sugar in a pan; add the egg and pineapple juice 1. Drain the pineapple and save the juice 2. Bring to a boil, then switch to low heat, stirring constantly 2. Mix the nectar and water in a saucepan until thickened 3. Bring to a boil, add in the Jello and dissolve 3. Cool, add the cream cheese and beat until smooth. Spread the topping over the Jello mix and chill again until ready to serve. 4. Pour into a 2 qt. casserole dish and stir in the pineapple, marshmallows, and bananas. Chill a LITTLE STORY I grew up in NOLA, but both of my parents have midwestern roots. Midwesterners like to put packaged stuff in Jello and call it a “salad.” This should be served with the main meal - NOT with the desserts! 04

a LITTLE STORY Bajan Macaroni Pie (Vegan) Vegan or no vegan I just had to have my By Sheridan Smith macaroni pie. Without cheese, you might ask? The secret is in the sauce. Serves: A lot Prep: 30-40 minutes Cook: 30-45 minutes iNGREDIENTS 1 box/pack of cooked pasta CHEESE SAUCE Blend until creamy 1 cup raw *cashews 2 ½ cups coconut milk 1 whole red bell pepper 1 cup nutritional yeast flakes (optional) 1 whole medium onion 1 garlic gloves lemon juice (1 whole lemon) 1 tsp salt 1 tsp turmeric Flavourings Can substitute with split peas or channa Add blended ingredients to a pot and stir until creamy. Red SAUCE 1 tin canned tomato sauce 1/4 cup agave nectar 1 cup blended pineapple or pineapple juice lemon juice (½ lemon) 1 tsp salt Flavorings Flavorings comprise of dried herbs such as marjoram, basil, seasoning salts Add all ingredients to pot and stir 15 mins low-med heat. Directions 1.Combine pasta, cheese sauce and red sauce together in saucepan. 2. Pour into a pie dish, sprinkle breadcrumbs on top and bake at 375 F for 30 mins. 05

a LITTLE STORY A barbeque sauce of choice can be used for basting instead of the marinade You can be creative by using different vegetables meal NOT with the desserts! 06

Beef and Vegetable Shish Kabobs By Julene Powell-Wright S e r v e s : 2 0 P e o p l e P r e p : 1 0 - 2 4 h o u r s C o o k : 1 5 m i n u t e s iNGREDIENTS 1 lb Sirloin Steak (1 inch cuts) 1 tin pineapple Chunks 20 cherry tomatoes 3 medium sweet peppers (1 inch cuts) 3 medium onions (Quartered and Separated) 6 garlic clove (crushed) 1 small onion (diced) 2 large cucumbers (Seeds removed, cut in 1 inch cubes) 16 oz kraft zesty italian dressing 8 oz Olive Oil 1 tsp Salt 4 oz white wine vinegar 20 bamboo or metal skewers. dIRECTIONS 1. Create marinade by combining salt, italian dressing, olive oil, white wine vinegar, diced onions and garlic in a ziplock bag or sealable container. 2. Add steak/ beef cuts to the marinade. Store in the refrigerator for 8-24 hours 3. Place bamboo skewers in a container of water overnight to reduce the possibility of the skewers burning while grilling kabobs. 4. Light outdoor grill or turn on electric grill (medium heat) 5. Thread skewers by alternating between vegetables/ fruits (tomatoes, onions, sweet peppers, cucumbers) and steak/ beef 6. Place threaded skewers on grill. Grill for approx 6 minutes per side. Baste with the marinade while grilling. 7. Let kabobs rest for approx 5 minutes to allow juices to be redistributed within the steak/ beef 8. Serve while warm. 07

Crispy Pork Belly Bites By Julene Powell-Wright S e r v e s : 1 0 - 1 2 P r e p : 2 h o u r s C o o k : 6 h o u r s 3 0 m i n u t e s iNGREDIENTS 1 lb Pork Belly - Skin On 1 Tbsp Salt 1●Tbsp Black Pepper 5 Garlic Cloves Crushed and Sliced 1 Medium Onion Diced Parchment and Foil Paper Glass Foil Baking Pan Electronic/ Sharp Chef’s Knife dIRECTIONS 1. Rinse meat well. Remove excess fat 2. Pat meat dry with paper towel 3. Use knife to score the skin of the pork. Make diagonal cuts (diamonds) 4. Sprinkle salt, pepper, garlic and onion between the scored skin. Also rub generously on the entire cut of pork belly. Wrap pork securely in two layers of foil wrap. Let pork sit for 1 hour in the refrigerator. 5. Preheat oven at 350oF. 6. Remove pork from the refrigerator. Place wrapped pork in a baking pan. Bake for 6 hours or until the lean portion of the pork is tender. 7. Let pork rest for 20 minutes 8. Use the knife to cut the scored pork completely into small bites, a LITTLE STORY Salting the pork and letting it rest overnight will produce a more flavourful result 08

Fire Pot Stew a LITTLE STORY By Mike Moore My wife is from Canada and her par- ents are from England. Peppermint S e r v e s : 6 - 8 gum was a spicy food to them. While P r e p : 6 0 m i n u t e s C o o k : 3 + h o u r s courting, I made two dishes that used pork butt cooked for long pe- iNGREDIENTS riods. First, a Neapolitan Ragu that took 6 hours and has incredibly rich, 12 small dried chillies 3 lbs pork butt trimmed of layered flavors and this dish that excess fat and yucky stuff ‘opened her eyes’ to the wonders of then cut into 1 inch squares 2 large onions, large dices hot. If you are a carnivore and in- 6 garlic cloves, coarsely chopped dulge in other white meats, both are 6 jalapeno peppers, seeded, great dishes, very economical, party stemmed & coarsely chopped 1/3 cup peanut oil and crock pot friendly. 2 inch piece of ginger, peeled & coarsely chopped 1 tbsp paprika 2 tsp each: ground nutmeg,coriander, cinnamon, allspice 2 tbsp brown sugar 5 cups unsalted vegetable broth or stock (beef OK too) 3 cups peeled and chopped tomatoes (or 28 oz can). August/September is the perfect time to use fresh 1 cup roasted peanuts 4 medium sweet potatoes, cut into 1 1inch squares 1 cup red wine vinegar Directions 1. Cover dried chillies in boiling water and soak for 2 to 3 hours (until soft). Drain and yes, coarsely chop. Set aside 2. In large pot (I use a 10 quart stock pot), heat peanut oil, turn to high then immediately add: pork, onions, garlic and jalapenos for 7 to 10 minutes. Stir the whole time. Add ginger, spices and sugar and cook over medium heat for 5 minutes. Stir occasionally. 3. Add broth and amp up to high heat again until boiling. 4. Add tomatoes, peanuts and reserved dried chillies in the crock pot or as you were, reduce heat to low-medium and cook for an hour.. Stir occasionally. 5. Add potatoes and vnegar then cook for 30 minutes or until pork and potatoes are tender. Season with salt and black pepper and garnish with yes, finely chopped cilantro or parsley. 6. Serve with crusty bread or not. Dollop of plain yogurt per serving. Hot sauce if desired (taste first!). 09

a LITTLE STORY Five Cheese Baked Mac and Cheese The mac and cheese can be placed in a broiler to create a by: Julene Powell-Wright golden brown crust while S e r v e s : A p p r o x 1 2 - 1 5 maintaining the creaminess of the P r e p : 6 0 m i n u t e s C o o k : 6 0 m i n u t e s mac and cheese below the crust iNGREDIENTS 1cup mozzarella cheese (Grated) 1 cup sharp cheddar cheese (Grated) 1 cup parmesan cheese (Grated) 1 cup pepper jack cheese (Room Temperature 8 oz philadelphia cream cheese 2 lbs elbow/ bow-tie pasta 1 medium onion (finely diced) 3 garlic cloves (finely diced) 1 Tsp Black Pepper 1 cup breadcrumbs 1 tsp italian seasoning 1 can mixed vegetables (optional) 1 cup 100% milk 1 tbsp all purpose flour 1 stick unsalted butter (lb) Water Fresh parsley (garnish) 1 cup each - parmesan and cheddar cheese - reserved Directions 1. Bring approximately 2 qts of water (enough to cover pasta) to a boil in a medium sized pot. 2. Add pasta to the boiling water and cook al dente or according to the package instructions. Do not add salt. 3. Add butter to a medium sized saucepan on low heat. Saute onions and garlic until translucent 4. Drain Pasta and vegetables and place in a large mixing bowl/ container 5. Add flour to butter and seasoning mixture. Constantly stir to create a light roux (light porridge-like consistency). 6. Add italian seasoning, black pepper, milk, cheddar, parmesan, pepperjack and cream cheese to the roux. Stir Constantly 7. Pour cheese mixture into the bowl with the pasta. Mix to distribute cheese evenly throughout the pasta. 8. Pour mac and cheese mixture into a baking dish. Sprinkle a mixture of the reserved cheese and breadcrumbs on top. 9. Bake at 350oF for 20 - 30 minutes or until a crust is formed. 10. Garnish with freshly chopped parsley 10

Fried Cabbage a LITTLE STORY Wraps I love inventing recipes that by: Vasundhara Sridharan fall under “fusion food” - this S e r v e s : 2 - 3 p e o p l e recipe is a mish-mash I P r e p : 1 5 m i n u t e s created borrowing styles from C o o k : 2 0 m i n u t e s Indian, Asian stir fry, and iNGREDIENTS Mexican-American foods. Great for lunch boxes! You 2 cup cabbage, finely chopped can make ahead and reheat 1 carrot, grated the cabbage “falafel” in the 1 tsp chilli powder toaster, and pack a fresh 1 tsp ginger garlic paste (or crush finely with a knife) 2 tbsp corn flour lunch. 1 tsp salt 1 cup all purpose flour 2 tbsp water oil for deep frying ketchup, vinegar, hot sauce, soy sauce (optional) Something to wrap - I used tortilla wraps To serve, fresh spinach, grated carrot, cilantro Directions 1. In a bowl, combine 2 cups of finely chopped cabbage and 1 grated carrot. 2. 1 tsp chilli powder, ½1 tsp ginger garlic paste, ½ tsp salt, 1 cup all purpose flour and 2 tbsp corn flour. 3. Use your hands to combine into a soft dough. 4. Break into small falafel-size balls. Deep fry cabbage balls in hot oil till crisp. 5. Optional step: in a pan, heat a spoon of oil, add the fried cabbage balls and toss in a spoon of soy sauce and hot sauce (or ketchup) to coat them in flavored goodness 6. In a tortilla wrap, place 2-3 fried cabbage balls, along with fresh spinach, fresh carrots and cilantro. 11

Garlic Buttered Lobster By Julene Powell-Wright S e r v e s : 1 0 P e o p l e ( 1 L o b s t e r P e r P e r s o n ) P r e p : 1 0 m i n u t e s C o o k : 4 5 m i n u t e s iNGREDIENTS Live Lobsters (approx 2-3 lb/ lobster) 1 Tbsp Salt 1 scotch bonnet pepper Water 1 tsp garlic powder/ finely chopped garlic 1 cup melted butter/ margarine dIRECTIONS 1. Rinse lobsters to remove any sand/ stones 2. Fill a large pot with water. Bring water to a rapid boil. 3. Add salt and pepper to the water 4. Place lobsters head first in the boiling water 5. Boil for approx 20-25 minutes. (The shell of the lobster should be red/ bright orange). 6. Remove lobsters from water. Place them on a flat surface/ baking sheet 7. Melt butter in a saucepan and add garlic. Remove from heat 8. Using a chef’s (broad) knife, split the lobster from back and down the middle from head to tail. 9. Using a basting/ pastry brush, generously apply the butter and garlic mixture to the meat of each lobster 10. Broil for 1- 2 minutes 11. Serve warm 12

a LITTLE STORY White, sweet wines are best paired with lobster/ seafood dishes. 13

Grandma Edith’s “Far Breton aux Pruneaux” by: Jeanine Ledoux / Edith Ledoux Serves: 8 servings Prep: 10 minutes Cook: 60 minutes iNGREDIENTS 4 cups of milk 8 eggs 1 cup flour 1 cup sugar 1 pinch salt 1 Tbsp vegetable oil 1 cup prunes, roughly chopp Directions 1. Preheat oven to 350 F. Spray an 8” pie pan and dust with a light coating of flour . 2. Mix first 6 ingredients in a large bowl until no lumps remain. Pour mixture into pan. 3. In a small bowl, toss the prunes (or other dried fruit) in a small amount of flour to create a light coating. 4. Add the flour-coated prunes to the mixture in the pie pan by gently placing them (they will sink while baking). 5. Cook the pie in the oven for about 50-60 minutes, or until a toothpick inserted in the middle comes out mostly dry. The dessert should be browned on the top but still very moist. a LITTLE STORY My grandmother, who was born in France, gave me this recipe for a traditional dessert from the Bretagne region. Like most of her recipes, the ingredients in this dessert are simple, but the results are out of this world. You can substitute prunes for dried cherries if you like but I recommend you try the prunes! 14

Gramma Caliando’s Meatballs by: Ryan Rossier / Gramma Mary Caliando Serves: 2-4 people Prep: 30-45 minutes Cook: 20-30 minutes iNGREDIENTS 3 lbs ground chuck 85% 3 cups onions, diced fine 4-6 cloves garlic, finely chopped 1 Tbsp oregano 6 Tbsp parsley 1 1/2 tsp salt 1 1/2 tsp pepper 1/2 cup Parmesan cheese 1.5 - 2 cups Italian bread crumbs 4 - 6 eggs (Add until you can roll meatballs) Directions 1. Wash hands and prep ingredients 2. Toss into large mixing bowl, mix with hands 3. Use olive oil on hands to roll meatballs, approximately golf ball size. 4. Cooking options: a. Saute in olive oil, crisp on all sides, approximately 20 minutes. b. Bake on pan @ 350 degrees F, roll at least once after approximately 30 minutes. 5. Eating option: Enjoy immensely! a LITTLE STORY Passed down from her Aunt Julia, in her last years of life Gram held “meatball school” so her ~50 grand and great grandchildren could learn how to dice onions to the “right” size. She was in her glory. 15

a LITTLE STORY My grandmother, who was born in France, gave me this recipe for a traditional dessert from the Bretagne region. Like most of her recipes, the ingredients in this dessert are simple, but the results are out of this world. You can substitute prunes for dried cherries if you like but I recommend you try the prunes! Green Bean Wild Serves: 6-8 servings Rice Hotdish Prep: 10 minutes Cook: 60 minutes by: Josh Velasquez (From: forkinthekitchen.com) iNGREDIENTS Directions 1–2 Tbsp olive oil 1. Preheat oven to 375°F. Heat a large skillet over medium-high heat with olive 1/2 medium onion, thinly sliced oil 3/4 cup celery (~2 stalks, halved and chopped 1/2 . inch pieces) 2. Add onion slices and celery; cook for 3-4 minutes until translucent and soft. 3 garlic cloves, chopped 1/2 tsp fresh thyme, chopped 3. Add garlic, thyme, white pepper, and salt (additional black pepper as desired). 1/4 tsp white pepper 1/2 tsp salt 4. Stir in green beans and wild rice. 2 cups fresh green beans, 1 inch cut pieces 5. Remove from heat and stir in vegetable broth and cream of mushroom soup 1 cup wild rice blend (If you use exclusively wild rice until well combined. instead of a blend, reduce vegetable stock by 1/4 cup and cook an additional 10 minutes.) 6. Transfer green bean and rice mixture to 9×13 baking dish. Bake for 45-55 1 1/2 cups vegetable broth minutes, until liquid is absorbed and rice is tender. 1 1/2 cups condensed cream of mushroom soup (homemade or canned) 7. Let sit for 10 or so minutes before serving to set up. Garnish with fresh parsley and/or crispy onion pieces. 16

Hella Baked Potatoes by: Vasundhara Sridharan Serves: 2 people Directions Prep: 10 minutes Cook: 60 minutes 1. Chop and stir fry all the vegetables in oil. Set aside. iNGREDIENTS 2. Slow roast the chickpeas on a pan with salt, oil, and cayenne until crunchy. 1 cup chickpeas 3. Clean and dry the russet potatoes thoroughly. Poke several holes in the 2 large russet potatoes washed and dried potatoes and brush with oil. 1 cup assorted veggies; celery, carrots, cauliflower and corn 4. Preheat oven to 425 and bake for about 45 - 50 minutes. Turn over in the cheese of choice (I used pepper jack shredded) middle. You can microwave for 5 minutes prior to baking to shorten baking Hot sauce / sriracha Assorted seasonings (salt, time if you choose. pepper, garlic , paprika, chilli flakes, whatever you like) 5. Once it cools sufficiently, cut the potatoes in half. Scoop out some potato Mayo / mustard optional and mash it well. Cooking oil (I use a blend of olive oil and grapeseed oil) 6. Mix the potato with the veggies, add salt, garlic powder, pepper, go to town with seasonings. 7. If you want it to be extra creamy, you can throw in a tbsp of mayo and a tsp of mustard at this stage and blend it together with the veggies. 8. Scoop the veggies back into the potatoes, top with cheese and bake for another 5 minutes. 9. Top with roasted chickpeas, drizzle sriracha and serve either as a side or..just eat it straight fam. a LITTLE STORY My grandmother, who was born in France, gave me this recipe for a traditional dessert from the Bretagne region. Like most of her recipes, the ingredients in this dessert are simple, but the results are out of this world. You can substitute p r u n e s f o r d r i e d c h e r r i e s i f y o u l i k e17b u t I r e c o m m e n d y o u t r y t h e p r u n e s !

Italian Chef Salad By stephanie Bach S e r v e s : 8 - 1 2 p e o p l e P r e p : 2 0 m i n u t e s C o o k : 0 m i n u t e s iNGREDIENTS Dressing sALAD 3/4 cup olive oil 1/4 cup red or white wine vinegar 2-3 heads romaine lettuce, chopped 1 tsp garlic powder 1 package mini pepperoni 1 tsp dried oregano 1 package genoa salami, cut into pieces 1 tsp dried basil 1 container grape tomatoes 1/2 tsp onion powder 1 container pepperoncini 1/2 tsp crushed red pepper 1 small red onion, chopped 3/4 tsp salt 1 lb small, fresh mozzarella balls or shredded mozzarella 1/2 tsp pepper 1 tsp lemon juice Shredded basil to taste. dIRECTIONS 1. Combine all salad ingredients in large bowl. Set aside. 2. Combine all ingredients for dressing in lidded jar and shake vigorously. 3. Toss salad with dressing and top with shredded basil. Serve. a LITTLE STORY We are not Italian but this salad makes a great main course to serve at lunchtime during the holidays when you have had enough rum cake! 18

Kenny’s Red a LITTLE STORY Peas Soup White, sweet by: Kenny Edmond wines are best paired with S e r v e s : 6 - 1 0 p e o p l e lobster/ seafood dishes. P r e p : 2 0 m i n u t e s C o o k : 9 5 m i n u t e s iNGREDIENTS 1 tsp Salt 1 tbsp Black pepper 1 lb pig tails (cut up in pieces) 1 lb stew beef (cut up in pieces) 3 cups Red peas 2 pack grace cock soup 1/2 lb flour 1/2 lb pumpkin (cut up in pieces) 3 medium carrots (cut up in pieces) 1/2 lb Sweet Potato (cut up in pieces) 2-3 Scotch bonnet Pepper 5 Scallion stalks 4-6 sprigs Thyme 16 Cups of water dIRECTIONS 1. Pressure peas for 15-20 mins or until tender and pour contents into a large Pot(Soup Pot) 2. Pressure pigtail and beef for 10-15 mins or until tender 3. Add Meats once done down to the Soup Pot 4. Add water to the soup pot to 80% capacity of the pot (The amount of water depends on how big your pot is) 5. Add Salt 6. Put on the soup on to the stove and bring to a boil 7. knead the flour with water to make dumplings and add to the soup pot 8. Add the following items to the soup pot: Pumpkin, carrots & sweet potato 9. Allow soup pot to boil for 20 mins on medium heat (stir pot as needed) 10. Add the following to the soup pot: Black pepper, grace cock soup, Escallion, Thyme & Scotch bonnet Pepper 11. Allow soup to boil on medium heat for another 5-8 mins 19

a LITTLE STORY Jerk chicken is usually spicy however, mine is not for the faint hearted. I like it extra spicy! With a lot of the herbs that comes from my garden once i get the chance! 20

Kenny’s Jerked Chicken - Spicy Edition! By Kenny Edmond Serves: 8-10 people #1 Prep: 1 hour Cook: 2 hours iNGREDIENTS 1 tsp Salt 1 tbsp Paprika 1 tbsp Pimento 2 tbsp Black pepper 3 tbsp Soy Sauce 1 tbsp Browning 1/2 cup Water 4 Garlic Cloves 3 Onion (Medium size) 5 Scallion stalks 3-4 Scotch bonnet Pepper 4-6 sprigs Thyme 2 Whole Chicken Directions This Recipe was voted #1 by Medullan team 1. Cut and clean chicken Create Wet Jerk rub members 1. Cut up and blend the following: Garlic,Onion, Escallion, Scotch bonnet Pepper & Thyme 2. Poor the following items into a bowl: add salt, paprika, pimento, black pepper, soy sauce, browning, water 3. Add the blended mixture above into a bowl 4. Season chicken with the rub created 5. Place chicken and any remains off the rub into a bowl with a lid and allow it to marinate in a for 24 hours 6. Cooking Instructions 7. Light charcoal grill and allow it to heat up 8. Place chicken on the grill and close the lid 9. Open lid and turn as needed until done 21

Maque Choux a LITTLE STORY by: Julliette Ehlert This is a Cajun side dish from South Louisiana. S e r v e s : L o t s P r e p : A s F a s t A s Y o u C a n D i c e You can make it heartier C o o k : 1 2 m i n u t e s by adding some protein - iNGREDIENTS sausage, shrimp, crab… You can also use the 3 tbsp butter leftovers as taco or 1 cup diced onion enchilada filling, too! 1 cup bell pepper, green and red or yellow (diced) 1-2 bags Extra Sweet Frozen Corn, thawed* 1 can petite cut tomatoes, plain, drained (save juices) salt to taste 1 tsp sugar 1 tsp cayenne 1 tsp hot sauce 1-2 jalapeño peppers, diced (optional)** 2 bags of corn make a lot. If you want to cut back the recipe, leave the onion as-is, but use less bell pepper Reserve the jalapeno membranes and seed to add back in for increased heat dIRECTIONS 1. Use heavy pot - melt butter and saute onion and pepper till soft; medium- high heat 2. Add seasonings and jalapeño; stir 30-40 sec 3. Add tomatoes, stir 4. Add corn 5. Reduce heat to medium-low and simmer for ~10 min 6. Thin (if necessary) with reserved tomato juices 7. Adjust seasoning if necessary with salt and pepper 22

Orange Roasted a LITTLE STORY Chicken This is a Cajun side dish by: Julene Powell-Wright from South Louisiana. S e r v e s : 8 - 1 0 p e o p l e You can make it heartier P r e p : 1 8 - 2 4 H o u r s by adding some protein - C o o k : 1 . 5 H o u r s sausage, shrimp, crab… iNGREDIENTS You can also use the leftovers as taco or A 3-4 lb Whole Chicken enchilada filling, too! 1 orange (Sliced in Rings/ Wedges) 2 sprigs Thyme 3 stalks scallion 1 tsp Dried Rosemary 6 garlic cloves (Crushed and Sliced) 2 medium onions (Sliced in RIngs) 2 carrots (Chopped in Chunks) 1 tbsp Black Pepper 1 packet all purpose seasoning (approx 1 Tsp) 1 packet chicken seasoning (approx 1 Tsp) 1 stick (¼ lb) of Butter (Room Temperature) 4 stalks parsley Sweet peppers (garnish) Roasting Pan, Foil Paper, Meat Thermometer Sharp Knife, Blender/ Food Processor dIRECTIONS 1. Thaw chicken. Remove innards and wash with a vinegar and water solution. Pat dry with paper towel 2. Blend scallion, thyme, rosemary, garlic and onion to create a wet rub 3. Combine all purpose and chicken seasoning; along with black pepper in a small bowl (dry rub) 4. Season liberally with the dry rub. Ensure the inner cavity is well seasoned. Gently lift the skin of the chicken. Rub a mixture of butter, dry and wet seasoning under the skin of the chicken. Stuff the cavity with the remaining blended seasonings, carrots and orange slices. Marinate for 18-24 hours. 5. Preheat oven to 350oF. Place chicken in a roasting pan. Cover loosely with foil paper. 6. Bake at 350oF for 30 minutes covered. Remove foil paper. Bake for another 45 minutes uncovered. 7. Baste the chicken every 5 minutes for 15 minutes with the drippings in the roasting pan. 8. Let chicken rest for 15-20 minutes before carving/ slicing/ serving 9. Garnish with sweet peppers and/ or parsley 23

Parmesan Crusted Chicken Provolone Roll-Up by: Julene Powell-Wright S e r v e s : 2 p e o p l e Directions P r e p : 1 0 m i n u t e s 1. Rinse the chicken breasts with a vinegar and water solution. Pat dry with paper C o o k : 6 0 m i n u t e s towel iNGREDIENTS 2. Slice chicken breasts horizontally. Tenderize/ flatten with a mallet. 3 Chicken Breasts 3. Season chicken with onion, garlic, black 1 Cup Panko Italian Breadcrumbs pepper, all purpose seasoning. Cover and let 1 Cup Parmesan Cheese sit for 30 minutes. 3 Garlic Cloves and 1 Small Onion Grated 3 Slices Provolone Cheese 4. Whisk egg and flour to create a batter. 1 Egg 1 Tbsp All Purpose Flour 5. Combine parmesan cheese and breadcrumbs 1 Packet Maggi All Purpose Seasoning on a flat platter 1 Tsp Black Pepper Meat Tenderizer/ Mallet and Toothpicks 6. Cut each slice of provolone in half. Place a halved slice of provolone on each piece of chicken. Roll each piece of chicken and secure with a toothpick 7. Dip each roll in the egg batter, then coat with the cheese and breadcrumb mixture. 8. Place each chicken roll on a baking sheet. Bake at 325o F for 30 minutes. a LITTLE STORY When using a convection oven, bake at 25o F less than you would in a regular gas/ electric oven. Raising meats off the baking sheet reduces the change of sogginess during baking 24

Pineapple Honey a LITTLE STORY Glazed Ham 1. The bone of the ham by: Julene Powell-Wright can be used for soups S e r v e s : D e p e n d s o n t h e H a m P r e p : 2 0 M i n u t e s 2. The skin/ scraps can C o o k : 2 0 m i n . / l b 2 0 m i n g l a z e be fried and used in other dishes. For iNGREDIENTS example; Ackee and ham Grace Leg/ Picnic Ham 1 Tbsp Honey/ Brown Sugar 1 Can Pineapple Slices in Heavy Syrup 12-15 Maraschino Cherries Toothpicks and cloves Foil Paper Baking/ Roasting Pan Water dIRECTIONS 1. Remove casting from ham 2. Preheat oven at 350oF 3. Double wrap ham in foil paper 4. Half the baking/ roasting pan with water. Place wrapped ham in the pan. 5. Bake ham for 20 minutes per pound (e.g. if ham is 4 lbs, bake for 80 minutes). Skin side up. 6. Drain pineapples; reserve the juice. 7. Pour juice and honey/ sugar in a saucepan over a medium flame. Reduce to a syrupy consistency to make the glaze 8. Remove ham from oven; let it cool/ rest for 30 minutes 9. Remove foil paper. Using a paring knife, remove the skin and excess fat. Score the ham by making diagonal cuts. Place a clove between each cut 10. Decorate the ham with the pineapple slices and cherries; holding them in place with toothpicks. 11. Return ham to the oven for 20 minutes.. Baste with the glaze every 5 minutes. 12. Slice and serve. 25

a LITTLE STORY White Lily is a “southern” flour only available down south or in the midwest. My mom brings me a bag whenever she visits. I’ve had some success with other highprotein self-rising flours (King Arthur). Parmesan Crusted Chicken Provolone Roll-Up by: Julliette Ehlert S e r v e s : L o t s Directions P r e p : N o t m u c h C o o k : 1 0 - 1 2 m i n u t e s 1. Preheat oven to 450F 2. Lightly grease a baking sheet or pie plate or cake pan 3. Mix cream into flour - it will be a sticky mess at first iNGREDIENTS 4. Knead lightly on a floured surface, about 3 times 2 ½ cups White Lily Self-Rising Flour (325 gms) 5. Pat the dough to ~½ inch thickness 1 ½ cups heavy cream 6. Cut out biscuits with a 2 ½ inch round cutter 7. Bake for 10-12 minutes, until biscuits are golden brown (don’t take out too soon!) 26

South African a LITTLE STORY Bobotie This is my favorite (‘bah-boo-tee’) South African recipe by: Adam Michalowsky that my grandma makes! Sort of like S e r v e s : 4 p e o p l e shepherd’s pie, with P r e p : 1 5 M i n u t e s C o o k : 1 h r 4 0 m i n u t e s more curry and a custardy top. iNGREDIENTS 2 tbsp vegetable oil 2 medium onions, minced 1 ½ lbs of ground beef 1 cup milk 2 slices Texas toast thick-sliced bread 1/2 cup raisins 1 tsp apricot jam 1 tbsp hot chutney 1/2 tbsp curry powder 1 tsp salt 1/2 tsp ground black pepper 1 large egg 1 bay leaf dIRECTIONS 1. Preheat oven to 350 F (175 degrees C). Lightly grease a 9x13-inch baking dish. 2. Heat the oil in a large skillet over medium-high heat. Cook the onions in the hot oil until soft. Break the ground beef into the skillet and cook until brown. 3. Place the milk in a shallow dish. Soak the bread in the milk. Squeeze the excess milk from the bread and set the milk aside. Add the bread to the beef mixture. Stir in the raisins, apricot jam, chutney, curry powder, salt, and black pepper. Pour the mixture into the prepared baking dish. 4. Bake in the preheated oven for 1 hour. 5. While the bobotie bakes, whisk together the reserved milk, egg, and a pinch of salt. remove from oven and pour over top of the dish. Lay the bay leaf on top of the milk mixture. 6. Return the bobotie to the oven until the top is golden brown, 25 to 30 minutes. Remove bay leaf before serving. 27

Spiral Winter Vegetable Tart by: Jeanine Ledoux S e r v e s : 8 p e o p l e P r e p : 1 h o u r C o o k : 4 0 m i n u t e s iNGREDIENTS 1 pie crust (I used a store-bought one) 1 cup bacon pepper jam (or other savory-sweet jam) 1 large sweet potato 2 beets 1 small butternut squash 3 large carrots Olive oil 1 tsp butter 2 tsp herbes de Provence (can substitute dried rosemary and/orthyme) dIRECTIONS 1. Preheat oven to 350 F (175 degrees C). Lightly grease a 9x13-inch baking dish. 2. Heat the oil in a large skillet over medium-high heat. Cook the onions in the hot oil until soft. Break the ground beef into the skillet and cook until brown. 3. Place the milk in a shallow dish. Soak the bread in the milk. Squeeze the excess milk from the bread and set the milk aside. Add the bread to the beef mixture. Stir in the raisins, apricot jam, chutney, curry powder, salt, and black pepper. Pour the mixture into the prepared baking dish. 4. Bake in the preheated oven for 1 hour. 5. While the bobotie bakes, whisk together the reserved milk, egg, and a pinch of salt. remove from oven and pour over top of the dish. Lay the bay leaf on top of the milk mixture. 6. Return the bobotie to the oven until the top is golden brown, 25 to 30 minutes. Remove bay leaf before serving. 28

a LITTLE STORY This recipe takes our often overlooked winter root veggies and let’s them shine! It’s a stunning dish for a special meal :) 29

Sweet and Sour a LITTLE STORY Meatballs I bring these to a by: Stephanie Bach holiday party every year - S e r v e s : 1 2 + p e o p l e P r e p : 2 0 M i n u t e s there are never C o o k : 4 5 m i n u t e s any left over! iNGREDIENTS MEATBALLS 1 pound ground pork 1 pound ground beef or turkey (reduce cook time by 10 min if using turkey) 1 medium onion, chopped 1 can water chestnuts, drained and chopped 1 tsp worcestershire sauce 1 Tbsp garlic powder sAUCE 1 can pineapple chunks with liquid 1 medium onion cut into chunks 1 red bell pepper/ 1 yellow bell pepper cut into chunks 1 jar sweet and sour sauce chopped green onion for garnish if desired dIRECTIONS 1. Combine ground meat with chopped onion, water chestnuts and spices 2. Roll mixture into 2 inch balls and place on greased baking sheet 3. Bake at 350 degrees for 40 minutes or until meat is cooked through. 4. While meatballs are baking, combine all ingredients for sauce and simmer over low heat until peppers and onions are soft. 5. Combine sauce and meatballs until meatballs are coated with sauce. Serve alone as an appetizer or over rice as a main dish. 30

Taiwanese Soy Sauce Pork and Eggs by: Mindy Tsai S e r v e s : W h o l e F a m i l y P r e p : 2 0 m i n u t e s C o o k : S t o v e t o p : 4 t o 7 h o u r s I n s t a p o t : 4 0 m i n u t e s iNGREDIENTS Directions Disclaimer - My 96-years-old Taiwanese grandma 1. Put pork, eggs, garlic, and star anise in a pot that’s deep enough with hold told me this from memory verbally so it’s extremely everything. imprecise! But the dish is very forgiving! So experiment away! 2. Add about half cup of soy sauce depending on your taste and half cup or more Pork belly - cut in cubes but not too small, of rice wine. The rice wine gives it a good flavor. Add water until everything is Eggs - boil and take off the shells covered in liquid. Garlic (peel skin), soy sauce, rice wine, brown sugar (2 to 3 3. Add a half cup of brown sugar which gives the meat its shine! Grandma said, spoons), star anise (3 stars). don’t be stingy with your soy, sugar and wine! I found that the dark soy sauce tastes better but you can use any kind. Lots of garlic. You can never have too 4. Cook and wait. On stove top: slow fire for about 4 to 7 hours. Instapot: around much. Pork that has some fat tastes better. But you can 40 minutes on medium. It also depends on go completely lean how soft you want the meat to be. if you want. a LITTLE STORY When using a convection oven, bake at 25o F less than you would in a regular gas/ electric oven. Raising meats off the baking sheet reduces the change of sogginess during baking 31

Tim’s (Secret) a LITTLE STORY Quick Cajun Jambalaya My husband Tim is from southern Louisiana, by: Jeanine Ledoux where he grew up making classic Cajun S e r v e s : 4 - 6 p e o p l e P r e p : 1 0 M i n u t e s food like jambalaya, fried C o o k : 2 5 - 5 5 m i n u t e s shrimp, and gumbo. If you have access to iNGREDIENTS authentic andouille sausage, all the better! 1 cup rice, uncooked 1 large yellow onion, diced 2 bell peppers, diced 1 jalapeno or other hot pepper, finely diced 8-10 green onions or scallions, finely chopped 1 lb Andouille sausage, sliced 1 lb boneless, skinless chicken thighs, cut to 1” cubes 1 cup + 1 Tbsp vegetable oil 1 cup flour 3+ Tbsp Creole seasoning (Tony’s Chachere’s or similar) 1+ Tbsp Cayenne hot sauce (Crystal, Louisiana, or similar- never Tabasco) dIRECTIONS 1. Cook rice according to the package directions 2. While rice is cooking: chop, slice, and dice veggies, then meats 3. When the rice is about 20 minutes from being done, heat 1 Tbsp of vegetable oil in a large saute pan on medium high heat until hot. Add the meats. 4. Hit the meats with 1 Tbsp of creole seasoning. Saute for about 8 minutes, then remove from pan and place on a plate to rest. 5. In a stockpot over medium-high heat, add the flour and 1 cup of vegetable oil tostart your roux. You will need to stir the mixture continuously while it cooks (seeside note). It should be a nice golden brown- about 5 min. 6. Once the roux is perfect, add the yellow onions and saute in the roux for 1-2minutes. Make sure the onions are coated in the roux. 7. Add the peppers and another Tbsp of creole seasoning. Saute for 2-3 minutes,stirring occasionally, and making sure the roux has coated the peppers. 8. Add the meats to the mixture, sauteing for another 4-5 minutes, stirring occasionally. 9. Reduce the heat to medium-low and add the cooked rice and sliced green onions. Stir until all ingredients are well mixed. 10. Add some more hot sauce and creole seasoning. Stir well and taste. 11. Repeat step 10 until it’s hot and salty enough for you. Serve hot. 32

V’s Vegan a LITTLE STORY Veggie Korma I have totally tweaked this by: Vasundhara Sridharan recipe to make it accessible to ingredients found in most S e r v e s : 4 p e o p l e grocery stores and worked P r e p : 1 0 M i n u t e s around processes requiring a C o o k : 3 0 m i n u t e s blender or food processor - I hope y’all try it out! Eating iNGREDIENTS it is like a warm hug in a 1/2 cup diced red onions, 2 roma tomatoes chopped bowl. 3 cups of mixed veggies - 1 carrot, 1 medium potato, ¼ head cauliflower, 1/2 cup peas. (anything goes) 1/2 cup coconut milk 1 tbsp coconut oil 1 tbsp ginger-garlic crushed/paste 1 tbsp cumin and fennel 1 tsp turmeric, 2.5 tbsp red chili powder (sub cayenne) 1 tbsp coriander powder, 1 tbsp garam masala (skip if you don’t get it and increase all the other spices) Fresh cilantro to garnish Salt to taste dIRECTIONS 1. Chop and parboil all the veggies in a pot and drain. Reserve the cooking water. 2. Heat the coconut oil in a pan, and add cumin and crushed fennel seeds. Stir for 15 seconds until aromatic. 3. Add the onions and saute for 2 mins until cooked, add ginger and garlic and stir fry till the raw smell fades. 4. Add the turmeric, chilli, coriander and garam masala powders and fry on medium for half a minute. 5. Add the tomatoes and cook for 5 mins. Close the lid and cook until the tomatoes are mushy. 6. Add all the veggies, salt to taste, the coconut milk, mix and cover and cook for 20 mins on simmer. Adjust consistency with water, 7. Mix well and garnish with fresh cilantro. Serve with rice or breads. 33

White Bean and Sausage Soup by: Stephanie Bach S e r v e s : 8 + P e o p l e P r e p : 1 5 m i n u t e s C o o k : a p p r o x i m a t e l y 2 5 m i n u t e s iNGREDIENTS Directions 1 lb mild ground sausage 1. Brown the sausage and onion together until sausage is crumbly. Drain off grease. 1 medium onion - chopped 2. Combine sausage with beans and chicken broth in soup pot or dutch oven and 1 can white cannellini beans bring to boil. Chicken broth - I usually use two 16 ounce boxes 3. Reduce to simmer and add tortellini. Cook for 3-5 min. 1 package of frozen or refrigerated cheese tortellini 4. Add heaping tablespoon of pesto to soup and stir. Prepared pesto to taste 5. Add additional pesto to taste. Shredded parmesan cheese (optional) 6. Sprinkle parmesan cheese on top of each serving if desired. a LITTLE STORY I don’t use a lot of recipes in my cooking - I make things up a lot, including this recipe, so you may need to experiment with the ingredient amounts and flavors. B w a h h h3a4h a h a h a h

Let’s Drink! 35

New Year’s Champagne Cocktail by: Stephanie Bach S e r v e s : 1 2 p e o p l e P r e p : 5 M i n u t e s C o o k : 0 m i n u t e s iNGREDIENTS Cointreau liquier Champagne Cranberry juice Fresh cranberries and rosemary for garnish dIRECTIONS 1. Pour 3/4 oz of cointreau into a champagne flute 2. Fill the glass 3/4 of the way up with champagne 3. Top with cranberry juice 4. Add fresh cranberries and a sprig of rosemary to each glass if desired a LITTLE STORY Easy peasy New Year’s Eve-y! 36

Trinidad Ponche De Creme by: Kalisha Narine S e r v e s : 2 - 7 5 0 m l b o t t l e s P r e p : 5 m i n u t e s C o o k : 1 0 m i n u t e s iNGREDIENTS 6 eggs Peel of 1 lime or lemon 1 ½ cans Nestle condensed milk 3 cans Nestle evaporated milk 1 cup (Trinidad) white oak rum 1 cup (Trinidad) puncheon rum 1 pinch nutmeg 2 dashes Angostura bitters dIRECTIONS 1. In a large bowl, beat eggs and lime peel using an electric mixer until light and fluffy 2. Remove lime peel 3. Add eggs to a blender and mix on medium-high speed while gradually adding condensed milk and evaporated milk 4. When the milk and eggs are fully married, add the nutmeg, rum and bitters. Blend one last time 5. Transfer to the bottles and chill for at least 1 hour before serving 6. Serve over crushed ice for a true trini Christmas! a LITTLE STORY Trinidad’s traditional Christmas drink. It’s’ got quite a kick if you use just the right amount of Puncheon @ 75% alcohol! 37

Trinidad Sorrel by: Rachael Deonarine S e r v e s : 1 0 - 1 5 p e o p l e P r e p : 5 m i n u t e s C o o k : 1 5 m i n u t e s iNGREDIENTS Directions 3lbs Fresh Sorrel (Sepal only) 1. Combine all ingredients, except the sugar, in a large pot. 3L Water 2. Bring to a boil over medium heat and boil for 15 mins. 2 Cinnamon Sticks 3. Remove from heat and allow to sit until completely cooled. 1 tsp Whole Cloves 4. Strain the mixture into a glass pitcher. 1/2 1sp Vanilla Essence 5. Add vanilla essence, sugar/sweetner to personal preference (The mixture is White Sugar/Prefered Sweetener to taste generally tangy in nature) and serve. 6. The unused portion can be stored in the fridge up to 2 weeks. 7. Add rum to make it into an “adult” version. a LITTLE STORY You know it’s Christmas time in Trinidad when you see vans parked on the side of roadways filled with the bright red sorrel. Sorrel is the common name given to the sepals of a hibiscus plant called Roselle. Sorrel Drink is a tangy, spice-infused beverage that is often s e r v se3do8fa t Ch ristm a s an d New Ye a r ’ s in several p a r t t he Carib b e an.

a LITTLE STORY Chai means tea. So when starbucks says chai tea latte, it is super redundant and silly. I use tea bought from an Indian grocery store but you can substitute any black tea or even black tea bags of your choice. V’s Comfy Cozy Chai by: Vasundhara Sridharan S e r v e s : 2 p e o p l e Directions P r e p : 2 m i n u t e s C o o k : 1 5 m i n u t e s 1. Crush the ginger, cloves and cardamom in a mortar and pestle to make it all nice and juicy and to release the aroma iNGREDIENTS 2. Boil the water and add the spices, let it simmer for 4 mins at least 1 inch peeled fresh ginger 3 cloves 3. Add the tea and let it all heat together on medium flame for another 4-5 min 3 pods cardamom (or 1/2 tsp ground cardamom) 4 tbsp black tea powder 4. Add the milk (you can preheat the milk to save time) and add it in, keep stirring 2 cups water it occasionally for another 5-6 min 1/2 cup milk - 2% or whole, don’t use skim (plant milks work too) 5, Strain everything out and serve in a cup with sweet and savory biscuits/ crunchy snacks 39

Be Merry! 40

Bananas Foster by: Julliette Ehlert S e r v e s : 2 - 4 p e o p l e P r e p : N e x t t o n o t h i n g C o o k : C o u p l e m i n u t e s iNGREDIENTS Directions 1 banana, cut into quarters 1. Melt the butter in a saute pan over medium heat 2 TB butter 2. Add sugar, let melt 2 TB brown sugar 3. Add rum, cook off the alcohol 2 TB Rum 4. Add salt, stir Pinch of salt 5. Add banana pieces flat-side down. Spoon sauce over the bananas 6. After a minute, flip the bananas. Spoon sauce over the bananas 7. Cook another minute 8. Serve over ice cream a LITTLE STORY You know it’s Christmas time in Trinidad when you see vans parked on the side of roadways filled with the bright red sorrel. Sorrel is the common name given to the sepals of a hibiscus plant called Roselle. Sorrel Drink is a tangy, spice-infused beverage that is often s e r v se4do1fa t Ch ristm a s an d New Ye a r ’ s in several p a r t t he Carib b e an.

Christmas Cherry Cheesecake by: Stephanie Bach S e r v e s : 8 - 1 0 S l i c e s P r e p : 1 h o u r C o o k : 1 4 h o u r s iNGREDIENTS 1 lb philadelphia cream cheese Mint Leaves (room temp) 1/2 tsp ground cinnamon 1/2 tsp corn starch/ flour 1/2 tsp ground ginger 1 can cherry topping 1/2 tsp vanilla 1/2 stick butter (melted) pint (8 oz) sour cream 2 1/2½cups graham/ digestive 1 cup granulated sugar crackers 3 Eggs (room temp) Vanilla dIRECTIONS 1. Preheat oven to 325oF 2. Prepare a 9 inch springform baking tin - line with cooking/ baking paper 3. In a food processor or blender, finely chop the crackers for the crust. Pour into a bowl. 4. Combine chopped crackers, ginger, cinnamon and butter until a there is a damp, crumbly mixture. 5. Pour mixture into the base of the tin to form the base of the cake. Pack tightly. Refrigerate tin for 30 mins 6. In a bowl, mix cream cheese at a low speed with a hand or standing mixer until light and fluffy. 7. Add eggs, one at a time. Fully incorporating after each addition. 8. Gradually add sugar, vanilla and sour cream. Gently mix until fully incorporated. 9. Pour cheese mixture into the prepared base 10. Bake for 1 hr and 15 minutes. 11. Turn oven off and let cake remain in the oven for another 2 hours with the oven door ajar 12. Remove from oven and top with cherry topping. Garnish with mint leaves 13. Allow to cool completely overnight in the refrigerator before slicing. Enjoy! a LITTLE STORY Cheesecakes can be difficult to slice. Here are some options Dip a knife in hot water, dry the knife then slice. Do this for each sice Use unwaxed dental floss :-) 42

Christmas Fruit Cake by: Kalisha Narine S e r v e s : 3 - 9 i n c h C a k e s P r e p : F r u i t s - A p p r o x 7 - 6 0 D a y s C o o k : 1 H o u r a n d 1 5 m i n u t e s iNGREDIENTS 1 lb Butter 1 lb Brown Sugar 2 lbs All Purpose Flour 1/2 lb Breadcrumbs 1/2 Tbsp Mixed Spice Powder 1/2 Tbsp Cinnamon Powder 1/4 Tsp Nutmeg (Grated) 1/8 Cup Vanilla 1/3 Tsp Ginger (Powder/ Extract) 1/3 Tsp Almond Extract 1 Cup Currants 1 ½ Cups Raisins 1/2 Cup Mixed Fruit Peels 1 ½ Cups Prunes 1 Cup Cherries 8 Large Eggs 6 Tsp Baking Powder dIRECTIONS 1. Grind and soak fruits in wine and rum for at least 1 week 2. Preheat oven to 350oF 3. Prepare three 9 inch baking tins - line with cooking/ baking paper 4. Using a mixer, cream butter & sugar well 5. Using a whisk or mixer beat eggs well 6. Add eggs to the butter & sugar mixture. Ensure that the mixtures are fully combined. 7. Add ground/ blended fruits, liquid spices (extracts) and browning (to the desired color). 8. Sift flour and breadcrumbs. a LITTLE STORY 9. Combine flour, breadcrumbs, baking powder and dried (powdered) spices to the Fruits can be boiled liquid mixture. Add in three parts; each time fully incorporating the dry mixture. and blended in wine if it is to be used on 10. Add wine and rum as needed to acquire the desired texture the same day 11. Fill each tin approx ¾ high. The batter should 12. Bake for 1 hr and 15 minutes or until an inserted toothpick comes out dry. drop from the spoon like a pancake batter 13. Remove from oven. Pour a ½ cup mixture of rum and wine over each cake. not too thick or too 14. Top with cherries runny. 15. Let cake sit for a day or two before cutting. Enjoy! Cakes taste better the longer they sit 43

Chocolate a LITTLE STORY Ganache Truffles The first time I made these little pieces of heaven I was by: Jeanine Ledoux surprised by how easy it was! S e r v e s : 2 4 s e r v i n g s Give this recipe a try if you want P r e p : 1 5 m i n u t e s C o o k : 3 h o u r s an easy and delicious holiday gift that’s sure to impress. You iNGREDIENTS can also decorate and finish 4 oz bittersweet chocolate these truffles in so many 4 oz semi-sweet chocolate different ways- melted 1 Tbsp butter, softened 1/2 cup heavy cream (*don’t skimp on the fat content here or the ganache won’t chocolate, chocolate drizzle, set!) cocoa powder, powdered sugar, 1 tsp vanilla extract nuts, coconut, this list goes on... 2 Tbsp Grand Marnier, Spiced Rum, or other flavored liquor (optional) dIRECTIONS 1. Using a sharp knife, chop up the chocolate and place into a heat-safe bowl then add butter to the bowl. 2. In a small saucepan, heat the heavy cream until steaming or gently simmering (do not let boil). Remove from heat and pour evenly over the chocolate and butter. Let sit for 5 minutes. 3. Using a whisk, gently mix together the chocolate, butter, and cream until all of the chocolate is melted and the mixture is smooth. Add in the vanilla and liquor, if using, and mix until combined. 4. Pour the mixture into a square or rectangle baking pan and place in the refrigerator to set for about 2 hours. 5. Once the mixture is set (should be firm but still scoopable), remove from the fridge and use a tablespoon to scoop the ganache out into little mounds. Place these on a baking sheet lined with wax or parchment paper. 6. Once all of the ganache is scooped, use your hands to mold each into a circular shape (it doesn’t have to be perfect!). Place 3-4 truffles at a time in a ziploc container filled halfway with cocoa powder. Put the top on and toss gently until the truffles are evenly coated. Place back on the baking sheet. Serve immediately or refrigerate until serving. 44

Cream Cheese Filled Brown Sugar & Cinnamon Crepes Truffles by: Julene Powell-Wright S e r v e s : 1 0 s e r v i n g s a LITTLE STORY P r e p : 1 h o u r 3 0 m i n u t e s C o o k : 3 0 - 4 0 m i n u t e s Crepes are easy bases for many sweet treats. Add a little vanilla or iNGREDIENTS cocoa…. They can be used for break- 1 tbsp cinnamon fast, snack or sides. They can be 2 tbsp brown sugar filled with cream, jam, fruits, 4 oz philadelphia cream cheese vegetables...you name 1 ¼ cup all purpose flour it. Feel free to jazz it up. 4-5 Eggs 2 Cups Milk A Pinch of Salt Butter dIRECTIONS 1. Combine flour, eggs, milk and salt in a blender. Blend until fully combined - approximately 30 seconds 2. Let mixture sit for 15 minutes then place it in the refrigerator for an hour. 3. Remove mixture from the refrigerator. 4. Combine cinnamon and sugar in a small bowl. 5. Lightly grease or use a non-stick skillet; pour batter just enough to cover the base of the skillet. Allow bottom of crepe to brown (approx 2 mins). 6. GENTLY flip the crepe by hand or with a wide spatula. Allow the other side to cook for approximately 1-2 minutes. 7. Remove crepe from pan. Repeat steps 4-5 with the remaining mixture. Stack crepes atop each other to maintain warmth. 8. Remove each crepe and fill with a dollop of cream cheese. Roll and secure with a toothpick, if necessary. 9. Sprinkle wrapped crepe with the cinnamon and sugar mixture. 10. Serve warm 45

Fruit Cake (No Bake, Low Calories) by: Juan Carlos S e r v e s : L o t s P r e p : 1 0 m i n u t e s C o o k : 0 m i n u t e s iNGREDIENTS 1 angel food cake 1 tub of strawberry yogurt 1 tub of cool whip low sugar 1 pint of blueberry 1 pint of strawberry dIRECTIONS 1. Cut angel food cake in slices, make layers of angel food cake, yogurt, fruit and cool whip to the top, cover top with cool whip and add fruits for decor. a LITTLE STORY I can’t cook to save my life LOL, Not even this one. 46

Peppermint Bark by: Stephanie Bach S e r v e s : L o t s P r e p : 1 5 m i n u t e s C o o k : 5 m i n u t e s iNGREDIENTS 1 package vanilla or almond candy bark - (can typically be found near the chocolate chips in most grocery stores) 1 package mini-candy canes (about 25) Red food coloring dIRECTIONS 1. Remove candy canes from packaging and place inside a plastic ziplock bag. 2. Using a kitchen mallet or the back of a wooden spoon, crush candy canes into small pieces inside the plastic bag. 3. Melt almond bark in microwave until smooth and easy to stir. 4. Add a couple drops of food coloring and crushed candy canes to the melted bark. 5. Stir together until candy is well combined and mixture turns pale red or pink. 6. Pour mixture onto a tray lined with wax paper andsmooth until it is approximately ¼ inch thick . 7. Let dry completely then break into small pieces andserve. a LITTLE STORY Williams Sonoma was selling this same bark for $26 per pound! This is better - and cheaper - and PINK! 47

Pumpkin Butter Chocolate Chip Cookies by: Daniel Peaceman S e r v e s : 2 4 c o o k i e s P r e p : 1 5 - 3 0 m i n u t e s C o o k : 0 m i n u t e s iNGREDIENTS 2 sticks (1 cup) salted butter, at room temperature 3/4cup dark brown sugar 1/3cup granulated sugar 1/3 cup pumpkin butter (homemade or store bought 1 egg, at room temperature 2 tsps vanilla extract 2 1/4 cups all-purpose flour 1/2 tsps baking soda 1/2 tsps ground cinnamon or pumpkin pie spice 1/2 tsps kosher salt 1 1/2½cups semi sweet chocolate chips 4 oz semi sweet or dark chocolatechunks 1/3 cup cinnamon sugar dIRECTIONS 1. Add 1 stick butter to a small saucepan set over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heat-safe bowl. Stick in the freezer to chill, 10-15 minutes, but no longer. 2. Preheat the oven to 350oF. Line a baking sheet with parchment paper. 3. In a large mixing bowl, beat together the remaining 1 stick butter, the cooled browned butter, brown sugar, and granulated sugar until combined. Beat in the pumpkin butter, egg, and vanilla, until creamy. Add the flour, baking soda, cinnamon, and salt. Fold in chocolate chips and chocolate chunks. 4. Roll the dough into 1 tbsp size balls and then generously roll through the cinnamon sugar and place 3 inches apart on the prepared baking sheet. 5. Transfer to the oven and bake for 8 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 1-2 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days. 48

a LITTLE STORY These are very good 49

Pina Colada Pie (Vegan) by: Sheridan Smith S e r v e s : 8 - 1 0 p e o p l e P r e p : 2 0 m i n u t e s C o o k : 4 5 - 6 0 m i n u t e s Blend in blender until creamy 1/2 cup raw cashews to 1/2 cup pineapple juice 1 19 ounce can of crushed pineapple Transfer the mixture saucepan and add: 1 1/3⅓cups of coconut milk 2 1/2½cups pineapple juice 1/4 cup of honey 1/4 tsp sea salt 1/2 cup corn starch Cook over medium heat, stirring constantly, until mixturethickens. Pour into a pie shell. Garnish with coconut or nuts No Bake Almond Pie Shell Grind in a food processor or blender until finely ground: 2 cups raw almonds 1 cup soft dates 1/8 tsp sea salt Spray pie dish with cooking spray. Divide the mixture in half and press firmly into one of the plates with your a LITTLE STORY Another one of my favorite desserts. 50