CPL_Cookbook

MAIN DISHES CHICKEN SCAMPI FROM SUZANNE GOODWIN, MARKETING/ADMINISTRATIVE TEAM This is a main entrée and one of two meals my husband will cook. I ask him to cook it at least twice a month because not only do I need a break from cooking for picky kids, I also really like it! His mom used to make it for them growing up and I have had her version of it, but my husband’s tops hers by far! It’s an easy dish to make and easily converts to make more servings. It’s a great dish for company too. Ingredients List Instructions 4 – 6 thin sliced chicken breasts 1. To make the scampi sauce, whisk ¾ cup extra virgin olive oil ¾ cup lemon juice together extra virgin olive oil, lemon 4 cloves minced garlic juice, garlic, and dry mustard in a 1 ½ tbsp. dry mustard medium sized bowl. ½ cup italian bread crumbs Salt & pepper to taste 2. Pound chicken to tenderize. Tools/Equipment Needed 3. In a 9x9 baking dish pour just enough Medium bowl scampi sauce to just cover the bottom 9x9 baking dish of dish. Whisk Tenderizing mallet 4. Place chicken in dish, then pour the Measuring cup rest of the scampi sauce over the top. It should just cover the chicken. Food Prep Mince garlic 5. Then sprinkle about a ½ cup of the Tenderize chicken breasts Italian bread crumbs on top to create a light coating. Prep Time 15 minutes 6. Bake at 375 degrees for about 25 minutes to a half hour until juices run Total Cooking/Baking Time clear. 25-30 minutes Serving Information Plate the chicken and serve with sides of rice or mashed potatoes, roasted broccoli or carrots – pour the sauce right on top – sooo good! Season with salt and pepper to taste. Servings 4 - 6 88

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MAIN DISHES COLORFUL KIELBASA FROM BOB TRAVIS, CIVIL ENGINEERING TEAM This is an easy meal that sticks-to-your-ribs and is sure to satisfy the heartiest appetite. You can take it from stove-top to table in about half an hour. Ingredients List Instructions 1 can (10 3/4 oz.) undiluted condensed 1. In a large skillet, combine the soup, cream of celery soup 11/2 cups water water and butter; bring to a boil. 1 tbsp. butter 1 lb. smoked kielbasa, cut into 1/2 inch 2. Add kielbasa and rice. pieces 3/4 cup uncooked long grain rice 3. Reduce heat; cover and simmer for 18 1 package (10 oz.) frozen peas minutes or until rice is almost tender. 1 jar (4 1/2 oz.) sliced, drained mushrooms 1 cup shredded cheddar cheese 4. Stir in peas and mushrooms. Tools/Equipment Needed 5. Cover and simmer for 15 minutes or Large skillet with cover until rice is tender and peas are heated through. Food Prep Cut kielbasa into 1/2 inch pieces 6. Sprinkle with cheese; cover and let stand until melted. Prep Time 15 minutes Serving Information Servings 4-6 Total Cooking/Baking Time 35 minutes 90

MAIN DISHES COWBOY CASSEROLE FROM JOE RAUSCH, STRUCTURAL ENGINEERING TEAM Cowboy casserole is my favorite with ground venison. The casserole is easily made ahead f time and tossed into the oven. Add some salad and a slice of toasted bread and BAM easy peasy meal. It makes a fantastic hardy meal after a day in the woods. I especially enjoy it with a group of friends bragging about their accomplishments, or lack thereof. Ingredients List Instructions 1 lb. ground beef, browned 1. Preheat oven to 375 degrees. ½ to 1 lb. bacon-fried, drained and crumbled 2. Fry, drain and crumble bacon. (2) 28 oz. cans baked beans (pick 2 of your favorites- I use Bush’s Homestyle and 3. Brown the ground beef, drain if Maple Cured Bacon) needed. (2) 15 oz. cans of white beans, drained and rinsed (Navy and Great Northern) 4. Combine all of the ingredients (except ½ cup of ketchup the bacon) in a large bowl. If using a ½ cup of brown sugar pound of bacon, I like to mix in half of 2 tsp. yellow mustard the bacon at this point. 2 tsp. worcestershire sauce 5. Pour into a 9x13 pan. Tools/Equipment Needed Casserole dish (9x13) 6. Sprinkle bacon over the top of the Sauce pan casserole. Measuring cups/spoons 7. Bake for 25-30 minutes, or until hot Food Prep and bubbly. Fry, drain, and crumble bacon Brown ground beef Serving Information Serve hot with fresh bread Prep Time Servings 6-8 15-20 minutes Pre-set Temp Preheat oven to 375 degrees Total Cooking/Baking Time 50 minutes 91

MAIN DISHES DRY RUB FOR SMOKING MEATS FROM CHRIS LADNAYI, ARCHITECTURE TEAM When I hit my 10 year anniversary with CPL and was able to pick out a present from the catalogue that was provided to me, I picked an offset smoker. I had always wanted one. Shortly afterwards, I was over a friend’s house and he smoked some chicken wings that turned out great so I asked him for the dry rub recipe and here it is. The first time I used my smoker, I used this rub and I’ve never looked back. Ingredients List ¼ cup sugar ¼ cup brown sugar 2 tbsp. kosher salt 1 tsp. chili powder 2 tsp. garlic powder 1 tbsp. smoked paprika 2 tsp. oregano 1½ tbsp. corn starch Tools/Equipment Needed Mixing bowl Food Prep Measure out Prep Time 5 minutes Instructions 1. Mix all ingredients together and use as a rub on any meat: pork, beef, bacon, etc. prior to smoking Serving Information Make approximately 1 cup of dry rub 92

GRILLED PINEAPPLE CHICKEN KEBABS FROM SUE CENTOLA, HUMAN RESOURCES TEAM I started making these this summer and my family loves them and asks for them often. The combination of ingredients cooked on the grill is amazing. I have tried substituting shrimp in place of the chicken and my grandson’s couldn’t get enough of them! 93

MAIN DISHES Ingredients List Instructions 1 1/2 lbs. cubed boneless skinless chicken 1. In a small bowl add pineapple juice, breast (1” cubes) 6 oz. pineapple juice tamari sauce, garlic clove and smoked ¼ cup tamari sauce (or amino acids) paprika. Whisk to combine. 1 clove minced garlic ½ tsp. smoked paprika 2. Remove ¼ cup of marinade and set 3 cups cubed pineapple (1” cubes) aside. 1 cubed red onion (1” cubes) Chopped cilantro for garnish 3. In a medium bowl, add chicken breast and pour pineapple marinade over Tools/Equipment Needed the top. Using a spoon, toss to coat all Grill chicken. Small & medium bowl Whisk/spoon 4. Let marinate 30 minutes. Food Prep 5. Pre-heat grill to medium high heat. Cut chicken in cubes Mince garlic 6. Assemble kebabs by alternating Cube pineapple pineapple chunks, marinated chicken Cut onion and onion on a skewer. Chop cilantro 7. Rub grill grates with oil or cooking Prep Time spray. 40 minutes 8. Place prepared kebabs on the grill Total Cooking/Baking Time and grill each side 4-5 minutes or until 10 minutes chicken is no longer pink. 9. Remove from grill and brush remaining marinade on kabobs. Serving Information Garnish with chopped cilantro Servings 6 *Gluten free, Paleo* 94

LASAGNA FROM JOHN HEALY, CONSTRUCTION ADMINISTRATION TEAM Lasagna is our family’s go to when having company for dinner or on the holidays. It’s a unique recipe with a lot of great spices and fresh mozzarella. 95

MAIN DISHES Ingredients List Instructions olive oil 1. Preheat oven to 400 degrees. 1 medium chopped onion 1 tsp. garlic salt 2. Prepare noodles – fill a large pot or 1 ½ lbs. mild sausage bowl with the hottest tap water. Add 28 oz. can crushed tomatoes noodles and allow to sit in hot tap 6 oz. can tomato [aste water for 20 minutes. 1 tsp. dried parsley 1 tsp. dried italian seasoning 3. Prepare the sauce - heat olive oil in ½ tsp. kosher salt large skillet on medium heat and add ¼ tsp. black pepper onion. Cook until translucent. 1/8 tsp. nutmeg 1 tsp. brown sugar (light or dark) 4. Add garlic salt and stir. ½ lb. dried lasagna noodles 1 lb. thinly sliced mozzarella cheese 5. Add sausage and brown, breaking up ¼ cup parmesan cheese 2 ½ cups ricotta cheese into smaller pieces for 8-10 minutes or 1 cup parmesan cheese until no longer pink. 1 egg lightly beaten 1 tsp. dried parsley 6. Add tomatoes, tomato paste, and ½ tsp. kosher salt remaining seasonings. Simmer 1/8 tsp. black pepper uncovered until thickened. Tools/Equipment Needed 7. Once cool, pulse in food processor in Stock pot batches until sausage is small. Sauce pan Colander 8. Prepare cheese mixture. Combine all Measuring cups/spoons ingredients in a medium bowl and set Food processor aside. Slice mozzarella. 9x12x2 Baking Dish 9. Prepare lasagna dish. Spray a 9x12x2 Food Prep inch dish with nonstick cooking spray. Chopped Ladle 1/3 of the sauce in the bottom Diced of the dish and spread across evenly. Sliced Add half the pasta, half the mozzarella, half cheese mixture and spread. Add Pre-Heat another 1/3 of the sauce and spread. Heat oven to 400 degrees Add other half of pasta, mozzarella and cheese mixture and remaining 1/3 Prep Time sauce. 15 min 10. Sprinkle with ¼ cup parmesan cheese. Total Cooking/Baking Time 30 minutes or until bubbly 11. Bake 30 minutes or until sauce is bubbling. Serving Information Topped with fresh parsley or basil and additional sauce Serve with side of garlic bread Servings 8-12 96

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MAIN DISHES LIGHTER BAKED CHICKEN WITH ZUCCHINI NOODLES FROM SUE CENTOLA, HUMAN RESOURCES TEAM This recipe is crispy, light, delicious, and Gluten-Free! What more do you need to know? Ingredients List until onion becomes translucent 5 boneless chicken breast cutlets 1 lightly scrambled egg white 2. Add garlic and sauté for 30 seconds, 3/4 cup gluten free panko breadcrumbs add in crushed tomatoes, oregano, salt 1/4 cup grated parmesan cheese and pepper. 1 tbsp. dry basil 4 oz. fresh mozzarella ball, cut into five 3. Bring to a boil, reduce to a simmer, slices and cook for 10 minutes. Set aside 1 tbsp. avocado oil when finished. 2 cloves minced garlic 3/4 cup finely diced red onion 4. Spray baking sheet with cooking spray, 28 oz. Muir Glen crushed fire roasted set aside. tomatoes 1 tsp. dry oregano 5. In a large shallow dish add gluten free Salt & pepper to taste panko, parmesan cheese and dry basil; 3 large zucchini, spiralized into noodles toss to mix. Fresh basil for garnish 6. Add egg whites to small bowl, set Tools/Equipment Needed Medium sauce pan aside. Baking sheet Bowls 7. Pat chicken cutlets dry. Dredge chicken breast in egg white mixture on Food Prep both sides. Then dredge in parmesan Scramble egg mixture. Be sure to press the mixture Grate parmesan cheese into the chicken so it sticks. Cut mozzarella Mince garlic 8. Place coated chicken breasts on Dice onion greased baking sheet. Once on baking Spiralize zucchini sheet, gently spray the top of the chicken breast with olive oil. Bake 30 Prep Time minutes 5 minutes 9. Top each chicken breast with 2 tbsp. of Total Cooking/Baking Time tomato sauce and 1 slice of mozzarella 50 minutes cheese. Bake for 5 minutes until cheese is melted. Instructions 1. Bring medium sauce pan to medium- Serving Information Place chicken on top of raw zucchini high heat, add 1 tbsp. of avocado oil noodles, Top with extra tomato sauce and and red onion. Sauté for 3-4 minutes fresh basil Servings 5 98

MEATLESS “MEAT” SAUCE AND PENNE FROM COURTNEY TER-VELDE, INTERIOR DESIGN TEAM I developed this recipe when I first met my husband, about 13 years ago. As long-time vegetarians, we both missed some of the heartier options we had enjoyed as meat eaters and came up with a GREAT alternative! This recipe can certainly be modified to use a ground beef/pork mixture. This recipe is Vegetarian/Soy Free/Dairy free * It does contain egg whites. This can be made gluten free with the use of a gluten free penne pasta alternative. Ingredients List 1 tbsp dried oregano 1 package of Quorn brand meatless grounds Kosher salt (find in the Wegmans freezer aisle/Nature’s 6 leaves fresh basil Dept.) ½ tbsp. garlic powder (1) 28 oz. can of diced tomatoes ½ tbsp. paprika 4 Roma tomatoes 1 tsp. red chili flakes 1 medium sweet onion 1 tbsp. of red wine vinegar 3-4 cloves of garlic Olive oil ½ - 6 oz. can of tomato paste Salt/pepper to taste 2 carrots 1 box of penne pasta 1 shallot Grated parmesan* (optional) 99

MAIN DISHES Tools/Equipment Needed 8. While simmering the sauce, boil 6-8 Stock pot x2 cups of heavily salted water. Colander Measuring cups/spoons 9. Add box of penne pasta and boil until al dente, about 8-10 minutes. Food Prep Dice onion 10. Before draining pasta into colander, Dice tomatoes save (1) ½ cups of the salted pasta Dice shallot water Mince carrots Mince garlic 11. Drain pasta, DO NOT rinse. Set aside Thaw grounds (15-20 min. out of freezer) in large bowl and top with ¼ cup of salted water, mix well and cover.* Prep Time 10 min. for food prep 12. Add ½ cup of salted water to 20 min. for thaw simmering sauce and mix.* Total Cooking/Baking Time 13. Turn up heat to medium and add can 1 1/2 Hours of diced tomatoes, garlic powder, and paprika. Bring to low boil and set to Instructions simmer for 30-45 minutes, stirring occasionally, uncovered. 1. Place medium sized stock pot on medium heat, add approximately 2-3 14. Add kosher salt and fresh ground tbsp. of olive oil and heat. pepper, ½ tsp. at a time, until seasoned well. 2. Add onion, shallot, and tomatoes to pot and a sprinkle of salt. Mix and 15. Plate penne pasta and pour sauté until onions turn clear and simmering sauce over the top tomatoes are soft. 16. Garnish with fresh basil leaves and 3. Add carrots and sauté for another 5 grated parmesan minutes. Serving Information 4. Add minced garlic, red chili flakes, Serve with fresh bread and salad, top with oregano, and sauté for another 2 minutes. basil and grated parmesan This freezes well! 5. Add red wine vinegar, to deglaze Servings 8 the bottom. This will pull all the carmelization from the natural sugars *Saving and using salted pasta water adds in the onion and tomatoes. a natural thickening agent to any sauce, by using the starches pulled from the 6. Add thawed crumbles to the pot, pasta. I reserve pasta water any time I breaking up any large chunks. Add make pasta and sauce, it has become my ½ cup of water and ½ can of tomato secret ingredient. paste. Mix well, until all ingredients are coated in tomato paste. 100 7. Turn down heat and simmer for 7 minutes.

MEDITERRANEAN STUFFED SALMON FROM NICOLE WYLLIE, INTERIOR DESIGN TEAM I found this recipe on Pinterest a couple of years ago and it has become a simple yet creative and colorful dish to make when treating myself or guests. As someone who does not pride myself on being an outstanding cook, I can say with certainty that I’ve found this hard to mess up! I love the variety of bold flavors and the nod to Mediterranean cuisine. This dish is carb conscious, a great source of protein and healthy fats, and gluten free. 101

MAIN DISHES Ingredients List Instructions 2 salmon fillets 1. Preheat the oven to 375 degrees and 1/3 cup drained, chopped sun-dried tomatoes spray an oven-safe cooking dish with 3 cups baby spinach oil. 1/2 cup crumbed feta cheese 1 cup diced fresh basil 2. Use a paper towel to dab some of the 2 cloves minced garlic 0il from the sun-dried tomatoes before 1 tbsp. olive oil placing them on a cutting board and Salt & pepper (to taste) chopping them. Tools/Equipment Needed 3. Add the oil, garlic, and chopped Baking dish sun-dried tomatoes to a skillet over Measuring cups/spoons medium heat. Cook for 1-2 minutes, Skillet stirring occasionally or until fragrant. Knife Wooden spoon 4. Add the baby spinach and chopped Spatula basil leaves to the skillet. Stir occasionally until the leaves have Food Prep completely wilted, about 3-4 minutes. Chop tomatoes Dice basil 5. Turn off the burner and remove the Mince garlic (kar of pre-minced garlic in skillet from the heat. Add the feta olive oil works also) cheese and stir until well combined with the other ingredients. Pre-heat Heat oven to 375 degrees 6. Place salmon fillets on a cutting board. Use a sharp knife to carefully slice the Prep Time salmon through the center, just until 5 minutes cutting the knife almost reaches the other 5-8 minutes skillet side. 20-30 minutes baking 7. Use a large spoon to distribute the Total Cooking/Baking Time stuffing into the centers of each of the 40 minutes salmon fillets. 8. Carefully transfer the salmon fillets to the prepared baking dish. Sprinkle with salt and pepper. 9. Bake salmon on the center rack of the oven for 20 to 30 minutes. Thinner fillets (-1”) should take 20 to 25 minutes. Thicker fillets (+1”) may take closer to 25 to 30 minutes. Remove from oven and use a spatula to serve with sides of choice. Serving Information Top with salt/pepper, and extra feta Side of spinach salad, or rice and roasted asparagus. Servings 2 102

POLENTA CASSEROLE WITH MUSHROOMS AND SWISS CHARD FROM COURTNEY TER-VELDE, INTERIOR DESIGN TEAM This is a wonderful winter time meal full of flavor and rich in Vitamin A and Iron. This dish is vegetarian/gluten free and can be served as the main course or, for you meat lovers, as a side with roasted chicken. The polenta mixture in this recipe is a wonderful base for many variations including Marinara and Bolognese sauces, roasted vegetables, or as a simple stand-alone side. Ingredients List Tools/Equipment Needed 1 cup of corn meal (Polenta) Stock pot 1 cup of whole milk* Colander 3 cups of veggie stock (chicken would Measuring cups/spoons work too) Sauté pan 4 cups of chopped swiss chard 9x13 casserole dish 3 cloves minced garlic Sauce pan 12 oz. of sliced baby bella mushrooms Cheese grater 1 can of diced tomatoes Large and small knives 1 medium diced sweet onion Slotted spoon ¼ cup of parmesano reggiano* Mixing spoon 4 oz. of grated fontina cheese Fresh thyme, 11/2 tsp. 103 Salt/Pepper to Taste

MAIN DISHES Food Prep 9. Pour polenta mixture into bottom of Prepare all veggies as indicated 9x13 pan, spreading it out to the sides/ Thoroughly rinse swiss chard corners and creating a smooth surface. Drain ½ liquid of the can of diced tomatoes 10. Slowly scoop mushroom/swiss chard Pull greens of thyme off of stems mixture and spread out evenly on top of the polenta. (The mixture will Pre-heat have liquid, this can be reduced by Heat oven to 400 degrees using a slotted spoon. Some liquid is important as it holds a lot of flavor but Prep Time too much can make the dish a little 20 min. soupy.) Total Cooking/Baking Time 11. Add grated Fontina cheese evenly over 1 Hour 10 min. the top of the entire casserole. Instructions 12. Place in 400 degree oven, uncovered 1. Bring milk and stock to a boil, in sauce for 15-20 minutes, until cheese is golden brown. pan. 13. Slice down center and across by four. 2. Slowly add the polenta stirring the entire time. Continue stirring every Serving Information 2 min. for about 15 minutes or until Serve hot with a side of crusty bread mixture becomes thick and smooth. Servings 8 3. Add Parmesano Reggiano and mix *Replace whole milk with milk alternative. until blended. Cashew or coconut milk works best as this dish is best with a fat component 4. While making the polenta, heat 2 tbsp. of olive oil in sauté pan, on medium. *Replace ¼ cup of Parmesan. With Brewer’s yeast 5. Add onion and mushrooms to the pan *Omit Fontina cheese topping and coat thoroughly, reduce heat and cook till soft, about 15 minutes. 6. Add garlic and thyme, cook another two minutes 7. Add full can of diced tomatoes but only half the liquid, cook another 10 minutes. 8. Add chopped Swiss chard, a few handfuls at a time, stirring mixture evenly, cook another 10 minutes. 104

RATATOUILLE FROM COURTNEY TER-VELDE, INTERIOR DESIGN TEAM This is a go-to for Spring/Summer as it can be made with seasonal vegetables and herbs that are generally simple to grow. This dish is inherently Vegan and Gluten Free and pairs wonderfully with couscous, pasta, or polenta (if gluten free is needed). Double up the recipe, if you’d like; it freezes very well. 105

MAIN DISHES Ingredients List Instructions 2 cups of stock (I use “Better Than Bullion” 1. Dice eggplant into 1” cubes and veggie stock but this can be made with beef or chicken stock too)* sweat”. Place the diced eggplant into a 1 medium eggplant, diced colander and place in the sink. Evenly 1 medium sweet onion, diced coat the eggplant with salt and let sit 1 zucchini, (green or yellow), diced for 30 minutes. (This will draw out the 1 red or orange bell pepper, diced bitterness). Rinse thoroughly and set 1 shallot, minced aside. (1) 28 oz. can of diced tomatoes (1) 15 oz. can of garbanzo beans, drained 2. Heat 2 tbsp. oil in large stock pot on 3-4 cloves of garlic, minced med/low heat. Salt/pepper, to taste (coarse sea salt or kosher salt and fresh ground pepper are 3. Add onion and shallot and sauté until best) translucent. 1 tbsp. oregano Olive oil, as needed 4. Add zucchini, red pepper, and dried ¼ cup red cooking wine (optional) herbs. Heat another 5 minutes. Fresh basil, about 6 leaves 5. Add garlic, oregano, and eggplant Tools/Equipment Needed and turn heat to medium/high, sauté Stock pot about 2 minutes. Colander Measuring cups/spoons 6. Pour ¼ cup of cooking wine to de- Cutting board glaze the pot, (this pulls out the sugars Knife and flavors from the pan). Garlic press (optional) Can opener 7. Pour can of diced tomatoes and bring Large metal bowl everything to a boil. Food Prep 8. Add 1 cup of stock and boil about 10 “Sweat” the eggplant , see instructions minutes. Dice remaining vegetables expect garlic Mince garlic 9. Reduce heat to simmer/low and stir Drain garbanzo beans occasionally for 45 minutes, until all vegetables are tender. Do not cover, Prep Time this needs to reduce to remove excess 30 min. liquid. Total Cooking/Baking Time 10. Add fresh basil and can of garbanzo 1 hour 30 minutes beans, drained, and simmer for another 10 minutes. Serving Information Serve hot over couscous , pasta, or polenta and top with chopped olives and diced green onion 106

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MAIN DISHES VEGAN FETTUCCINE ALFREDO FROM MARISSA COLUCCI, INTERIOR DESIGN TEAM I found this recipe on Pinterest. and it has since turned into my lazy meal. There is a little prep but the end result is simply yummy. Ingredients List Instructions 1 lb. fettuccine noodles (cooked according 1. Soak cashews overnight to package instructions) 1 can coconut milk (or approximately 11/2 2. Boil water and cook pasta cups) 1/2 cup raw cashews 3. While pasta is cooking, mix all other 1/2 cup water ingredients together in food processor. 2 tbsp. nutritional yeast flakes Make sure cashews are ground down 1 tbsp. lemon juice as finely as possible, you don’t want 1 tsp. salt chunky pasta. 1 pinch garlic powder (I’m Italian… I put in WAY more than a pinch) 4. Cook the broccoli and mushrooms Broccoli and mushrooms, optional down a bit in a sautee pan. Vegan parmesan cheese 5. Once pasta is cooked, drain and put Tools/Equipment Needed back in pot, add sauce and vegetables Large pot for pasta and mix thoroughly. Measuring cups/spoons Food processor (I use my Nutribullet) 6. On low, heat the pasta, sauce, and Can opener vegetables until the sauce begins to Small bowl for raw cashews thicken. Don’t leave on too long as the sauce will begin to separate and Food Prep become chunky. Soak your cashews overnight - it will make it easier to put in the food processor and 7. Remove from pot and top off with make finer some vegan parmesan cheese (the brand Follow your Heart has the best) 8. Enjoy the cheesey carbs! Prep Time Serving Information 10 minutes for pasta Serve hot (but also its great the next day) 10 minutes for alfredo Servings 4 Total Cooking/Baking Time 20 minutes 108



DESSERTS

“ALL YOU NEED IS LOVE. BUT A LITTLE CHOCOLATE NOW AND THEN DOESN’T HURT.” CHARLES M. SCHULZ

DESSERTS 5-CUP SALAD FROM SAMANTHA MCKEOWN, HUMAN RESOURCES TEAM My Granny, who is 92, always makes this when we have sit-down holiday dinners (Easter, Thanksgiving, Christmas). This reminds me of holidays around the table with the people that are very near and dear to my heart! Ingredients List Instructions 1 cup plain mini marshmallows 1. Mix marshmallows, coconut, oranges, 1 cup shredded coconut 1 cup drained mandarin oranges pineapple and sour cream together in 1 cup drained pineapple chunks a bowl 1 cup sour cream Handful of Maraschino Cherries without 2. Once thoroughly mixed, place in a stems serving dish Tools/Equipment Needed 3. Place in fridge for 5-6 hours to allow Measuring cups/spoons flavors to blend Mixing bowl Mixing spoon/spatula 4. After time has passed, take out salad and place a handful of cherries on top Food Prep to add a pop of color Drain pineapple and mandarin oranges Measure out a cup of each ingredient 5. ENJOY! Prep Time Serving Information 10 minutes Serve Chilled Topped with of Maraschino Cherries Total Cooking/Baking Time without stems Let sit in fridge for upwards of five hours Servings: about 8 for flavors to blend 110

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DESSERTS BAKED CARAMEL APPLE CHEESECAKE DIP FROM ALIE HODGES, INTERIOR DESIGN TEAM This dip won first place in the “sweet” category in our Charlotte office’s first annual “Dip Day”! It’s sweet, tangy, and easy to make: a guaranteed hit at any party or holiday. Ingredients List 4. Spread mixture evenly into the bottom (2) 8 oz. packages cream cheese, room of the 10-inch pie pan temperature ½ cup granulated sugar 5. Top with Lucky Leaf Caramel Apple pie ½ cup sour cream filling 1 tsp. vanilla extract 1 can “Lucky Leaf” caramel apple pie filling 6. In a separate bowl, combine flour, ½ cup flour melted butter, and brown sugar to 3 tbsp. butter, melted create the streusel topping ¼ cup brown sugar Caramel apple sundae topping 7. Sprinkle topping over pie filling Tools/Equipment Needed 8. Bake at 350 degrees for 25 minutes Mixing bowl 9. Let cool for five minutes Mixer 10. Drizzle with caramel topping 10-inch pie pan Small bowl Food Prep Serving Information Melt butter Serve with graham crackers, vanilla wafers, or pretzels Total Cooking/Baking Time Serves approx. 8-10 Oven to 350 degrees for 25 minutes Instructions 1. Pre-heat oven to 350 degrees 2. In medium mixing bowl, combine cream cheese, granulated sugar, sour cream, and vanilla extract 3. Beat at medium speed until smooth and creamy 112

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DESSERTS BANANA BREAD FROM GABRIELLE MARRA, INTERIOR DESIGN TEAM - INTERN My dad first introduced me to this recipe. I usually make it when we have very ripe bananas that no one has eaten. I like to modify this recipe by using chocolate chips instead of walnuts; I am not a fan of nuts in my dessert. When my dad makes this, he adds a lot of walnuts and chocolate chips to his, which is a bit more traditional. Ingredients List Instructions 3 very ripe bananas 1. Preheat your oven to 350 degrees 1/3 cup melted butter, unsalted 1 tsp. baking soda 2. In a mixing bowl, grab a fork and mash Pinch of salt the bananas (I mash them until they ¾ cup of sugar have a baby food texture). Melt butter 1 large egg, beaten and add to bananas in the same bowl. 1 tsp. vanilla extract 1½ cups of all-purpose flour 3. Start by adding in the baking soda Walnuts (If you prefer them, go NUTS) and the salt. Then add the sugar, Chocolate chips (as many as you want) beaten egg, and vanilla extract until combined. Then add flour and mix in. Tools/Equipment Needed Fork (to mash bananas) 4. Butter or grease up your bread pan Medium Mixing Bowl and pour batter in. Shake the pan back Bread Baking Pan and forth so the batter lays evenly Measuring cups/spoons throughout the pan. Whisk 5. Bake at 350 degrees for 50 minutes Food Prep to one hour. Test the bread with a Smash overly ripe bananas toothpick after 50 minutes to see if it Beat egg comes out clean. If it does not, put it back in for a few minutes at a time, Prep Time checking with the toothpick to see if it 5-10 minutes is done. Total Cooking/Baking Time 6. Remove your banana bread from the Pre-heat oven to 350 degrees oven and let it cool for 10-15 minutes. 50 min. to 1 hr. Remove the loaf from the pan and let cool completely before slicing and serving Serving Information Serve warm or cold and drizzled with chocolate (if desired) Servings 8-10 114

BANANA BREAD WITH CHOCOLATE CHIPS & CHOCOLATE GLAZE FROM AMY MARRA, HUMAN RESOURCES TEAM My daughter found this recipe in a magazine and now it is the only banana bread recipe we will use; it’s a huge hit! We have made a couple of substitutions from the original to make it a little healthier but believe me, you can’t tell. 115

DESSERTS Ingredients List Instructions ½ cup applesauce (cinnamon or regular) 1. Lightly butter (or use non-stick spray) a 1¼ cup all-purpose flour ¾ cup granulated sugar 9 x 5 inch loaf pan 1 tsp. baking powder 1 tsp. salt 2. In a large bowl: Mix the flour, ½ tsp. baking soda granulated sugar, baking powder, salt, ½ tsp. cinnamon baking soda, cinnamon and nutmeg ½ tsp. nutmeg and add the chocolate chips. 1 cup semi-sweet chocolate chips (I like to use the miniature chips) 3. In another medium-sized bowl: whisk 2 large eggs the applesauce, eggs, yogurt/sour ½ cup plain yogurt or sour cream cream, and vanilla and stir in mashed 1 tsp. vanilla extract banana. 1 cup mashed banana Non-stick pan spray (or butter) 4. Fold the banana mixture into the dry mixture until combined. For the Glaze 1 cup confectioners’ sugar 5. Pour the batter into the prepared pan. 2 tbsp. unsweetened cocoa powder 2 tbsp. milk 6. Bake one hour (or until toothpick ¼ tsp. vanilla extract comes out clean). Pinch of salt 7. Cool approximately 30 minutes in the Tools/Equipment Needed pan on a rack and then turn out onto 1 large bowl the rack to cool completely. 1 medium bowl 1 small bowl 8. To make the glaze, in a small bowl, Whisk and mixing spoons whisk together the confectioners’ Measuring cups/spoons sugar, cocoa powder, milk, vanilla 9 x 5 inch loaf pan extract, and salt. Oven 9. Pour over the cooled banana bread Food Prep and let sit another 15 minutes. Mash 2 bananas Serving Information Prep Time Serve sliced and slightly warm. 15 min. Serves approx. 8 Total Cooking/Baking Time 1 hour Pre-set Temp Heat oven to 350 degrees 116

DESSERTS BLUEBERRY WHITE CHOCOLATE CHIP COOKIES FROM ASHLEY HALLENBECK, INTERIOR DESIGN TEAM I received this recipe from a family friend years ago and it has turned into one of my favorites. They remind me of the cookie version of blueberry pancakes. Ingredients List Instructions 1 cup butter, softened 1. Preheat oven to 350 degrees and line 1 cup granulated sugar ¾ cup brown sugar baking sheet with parchment paper 2 eggs 2 tsp. vanilla extract 2. Cream together butter and sugar. 2 cups all-purpose flour 1 cup whole wheat pastry flour (or cake 3. Mix in eggs and vanilla. flour) 4. In a separate bowl, sift together flours, ½ tsp. baking soda baking soda, and salt. 1 tsp. salt 1½ cups fresh blueberries, washed & 5. Stir dry ingredients into wet ingredients. patted dry 2 cups white chocolate chips 6. Fold in chocolate chips and blueberries, taking care not to mash Tools/Equipment Needed the berries Baking Sheet Mixer 7. Scoop dough onto baking sheet. Measuring cups/spoons 8. Bake for about 12 minutes or until Food Prep cookies are browned on the edges Soften butter Serving Information Prep Time Servings 12 – 24 depending on sizes 15 minutes Total Cooking/Baking Time Oven to 350 degrees for 12 minutes 117

DESSERTS BREAD PUDDING FROM CHAR PETERSON, ADMINISTRATIVE TEAM This is one of my favorite recipes that uses up the “heels” of loaves of bread. I keep a zip lock bag in the freezer and when we are down to the ends of the bread, I put the ends into the freezer. When the bag is full, I make a pan of bread pudding and then, I start a new bag! Ingredients List Instructions 2 cups milk (scalded) 1. Scald milk in small saucepan. Add ¼ cup butter 3 eggs, slightly beaten butter and set aside to cool ½ cup granulated sugar 1 tsp. cinnamon or nutmeg 2. Beat eggs in a large bowl. Stir in milk 1/4 tsp. salt and melted butter and mix well. 1 tsp. vanilla 6 cups left over bread, (cut into cubes) 3. Add cinnamon, sugar, vanilla, and salt. ½ cup raisins, optional Set aside. ½ cup chocolate chips, optional 4. Lightly butter the casserole dish (use Tools/Equipment Needed additional butter or non-stick spray) Stock Pot Baking Sheet 5. Add cubed bread, spreading evenly Sauce Pan across the pan. Pour the egg/milk Colander mixture over the bread cubes making Measuring cups/spoons sure to soak evenly. Food Processor Mixer 6. Sprinkle raisins and/or chocolate chips 8x8 Casserole dish over top (optional) Food Prep 7. Let mixture stand and soak for five Cut up bread into cubes minutes. Prep Time 8. Place baking dish into oven, set on 20 min. the center rack, and bake until golden brown and crunchy on the edges. Total Cooking/Baking Time 1 hour freeze, 1 hour bake Serving Information Serve warm and topped with whipped Pre-set Temp cream Heat oven to 350 degrees Serves approx. 10-12 118

DESSERTS BUTTER ALMOND CRUNCH FROM CARLY OWCZARCZAK, INTERIOR DESIGN TEAM This is my grandmother’s famous candy recipe. It’s truly not the holidays in our house without this being made and enjoyed. Ingredients List Instructions 1 cup chopped, roasted almonds 1. Generously butter 9 x 13 glass baking 1 cup butter (no margarine) 1 cup sugar dish. 1/3 cup brown sugar 1 tbsp. corn syrup 2. Sprinkle half of roasted almonds along 3 tbsp. water bottom of baking dish. ½ tsp. baking soda 6 oz. semi-sweet chocolate chips 3. Melt butter in a heavy saucepan, add Tools/Equipment Needed sugars, water and corn syrup. Mix well. Measuring cups/spoons Sauce pan 4. Bring mixture to boil, stirring 9 x 13 baking dish continuously. Candy thermometer Food Prep 5. Continue cooking to 300 degrees. Toast nuts under broiler Measure with candy thermometer. Prep Time 5 minutes 6. Remove from heat and quickly stir in Total Cooking/Baking Time baking soda. 15 minutes 7. Pour mixture over almonds in pan. 119 8. Let cool for about five minutes. 9. Sprinkle chocolate chips on top; spread evenly. 10. Sprinkle with remaining nuts (press lightly). 11. When cool break into pieces and enjoy!! Serving Information Snack on candy frequently. Servings, not enough

DESSERTS CHERRY CHEESECAKE DIP FROM MOLLY LIVINGSTONE, INTERIOR DESIGN TEAM This dip won second place in the “sweet” category in our Charlotte office’s first annual “Dip Day”! Originally posted by the Food Network, this has become a go-to for any potluck or celebration. Ingredients List 3. Stir frequently to dissolve the sugar as 2 tsp. cornstarch the cherries defrost and release their 10 oz. bag frozen cherries (about 2 cups) liquid. ¼ cup sugar Kosher salt 4. Bring to a boil and reduce to a simmer. 1 tsp. lemon juice Cook until the cherries are soft and the 8 oz. cream cheese, softened liquid has thickened slightly, about five ½ cup sweetened condensed milk minutes. 1/3 cup sour cream ½ tsp vanilla extract 5. Stir in the cornstarch mixture to thicken Crushed graham crackers, for garnish the sauce and simmer for just another minute, then remove from the heat. Tools/Equipment Needed Sauce Pan 6. Stir in lemon juice and cool completely. Measuring cups/spoons Mixer 7. Put the cream cheese into a large bowl Large bowl and beat with an electric mixer on medium-high speed until fluffy, about Food Prep three minutes. Soften cream cheese Crush graham crackers 8. Add condensed milk, sour cream, vanilla and 1/8 tsp. salt . Beat again until Prep Time very fluffy . 25 min. 9. Transfer to shallow bowl or baking dish Total Cooking/Baking Time and smooth out. 45 min. 10. Top with the cooled cherry sauce and Instructions sprinkle with crushed graham crackers. 1. Mix the cornstarch with 1 tbsp. cold Serving Information water in a small bowl and reserve Serve chilled with graham crackers Serves approx. 6-8 2. Combine frozen cherries, sugar, and a pinch of salt in a medium saucepan and place over medium-high heat . 120

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DESSERTS CINNAMON SUGAR PECANS FROM CHAR PETERSON, ADMINISTRATIVE TEAM Undoubtedly, this is a recipe that is worth making and sharing. This recipe is incredibly easy to make and once cooled, if you don’t snack away on the pecans, you can put them into cute containers, tied with a ribbon or bow, and give them as holiday gifts. These nuts are addictive! Ingredients List Instructions 1 egg white 1. Preheat oven to 250 degrees 2 tsp. water 2 tsp. vanilla 2. Spray baking sheet with non-stick 1 lb. of pecan halves spray or lay out parchment paper onto 1 cup of granulated sugar baking sheet ½ - 1 tbsp. cinnamon, per your taste ½ tsp. salt 3. Mix cinnamon, sugar, and salt in a gallon zip-lock bag Tools/Equipment Needed Large Mixing bowl 4. Whisk egg white, water, and vanilla in Whisk large mixing bowl until frothy Small bowl Baking Sheet 5. Add pecans to egg/water mixture and Parchment paper or non stick spray stir to combine. Make sure to fully coat Gallon zip-lock bag each pecan half with the mixture Holiday tins Decorative ribbon 6. Pour coated pecans into the zip-lock bag, seal, and shake to fully coat in the Food Prep cinnamon and sugar mixture Separate egg white from yolk, if using fresh eggs 7. Pour contents of bag onto the baking Measure out dry ingredients sheet and spread out evenly Grease baking sheet 8. Bake for one hour, making sure to stir Prep Time and flip pecan halves every 15 min. or 10 min. so (this will insure an even bake and uniform crisp) Total Cooking/Baking Time 1 hour 10 min. 9. Remove from oven and cool completely on baking sheet. Place Pre-set Temp pecans into resealable container or Heat oven to 250 degrees bag as individual holiday gifts. Serving Information Approx. 8-10 servings 122

COCONUT CREAM PIE FROM RICK RAYMOND, IT TEAM There’s no story behind this, it’s just really good coconut pie… and who doesn’t want that sometimes. Oh, it’s also Vegan, Gluten and Lactose free! 123

DESSERTS Ingredients List 3. Bake for 20 minutes until light brown For the crust and remove. 2 tbsp. coconut oil 2/3 cup coconut flour 4. Toast coconut in oven until golden 2/3 cup ground almonds (almond meal) brown, stirring every two minutes. 7 tbsp. water 5. Bring coconut milk, powdered sugar, For the meringue and cornstarch to a simmer over Liquid from 1 can chickpeas (approx. ¾ medium-high heat. Whisk while cup) heating to break up and dissolve all ½ tsp. cream of tartar lumps. ½ cup sugar ½ tsp. vanilla 6. Turn heat down to medium-low and continue stirring until thickened. For the filling Approx 8 – 10 minutes. 1 cup flaked, sweetened coconut 1 can full-fat coconut milk 7. Remove from heat, stir in vanilla and 2/3 cup powdered sugar toasted coconut, and pour into pre- 1/3 cup cornstarch baked pie shell. 1 tsp. vanilla 8. Mix chickpea liquid and cream of tartar Tools/Equipment Needed for 2 minutes on medium until frothy. Pie plate Sauce Pan 9. Add sugar 1 tbsp. at a time until all Measuring cups/spoons incorporated. Mixer Mixing bowl 10. Using electric mixer, mix on medium- high until soft peaks form. Prep Time 20 min. for crust 11. Add vanilla and continue to mix on 15 min for filling high until stiff peaks are created. 15 min. for meringue 12. Spread meringue over pie, sealing Total Cooking/Baking Time edges and forming peaks. 1 hour 10 min. 13. Bake for 20 minutes until meringue Pre-set Temp peaks are browned. Remove and let Heat oven to 350 degrees cool, then chill in refrigerator for 1 hour, prior to serving. Instructions 1. Put all ingredients in a bowl and stir Serving Information Serve chilled together to form a firm dough. Serves approx. 8 2. Press dough into a greased pie plate and pierce liberally with a fork (including sides) and/or fill with pie weights. 124

DESSERTS CRANBERRY CRUNCH FROM COURTNEY TER-VELDE, INTERIOR DESIGN TEAM This is a GREAT holiday side or dessert and will make your home smell delightful. My sister always made this at Thanksgiving, so my niece and I have maintained the tradition as a way to remember and honor her. Ingredients List Instructions 3 cups Fuji apples 1. Combine: chopped apples with 2 cups fresh cranberries (frozen is fine) 2 tbsp. flour cranberries in a large mixing bowl and 1 cup granulated sugar coat with 2 tbsp. of flour ½ cup brown sugar, packed (3) 15/8 oz. packages of instant oatmeal, 2. Add granulated sugar and mix well cinnamon and apple flavored ¾ cups pecans 3. Spread mixture out evenly in casserole ½ cup flour dish ½ cup melted butter 4. In separate bowl, combine: oatmeal, Tools/Equipment Needed pecans, 1/2 cup flour, brown sugar, and Casserole dish butter. Mix well Measuring cups/spoons Mixing bowl x2 5. Spoon mixture over fruit, spreading evenly Food Prep Chop apples 6. Place in oven, uncovered, for 45 min or Chop pecans until topping is golden brown Prep Time Serving Information 10 minutes Serve warm. For an extra treat, top with vanilla bean ice Total Cooking/Baking Time cream and a drizzle of caramel. Oven to 350 degrees for 55 minutes Servings 8-10 125

DESSERTS DEPRESSION CAKE (WACKY CHOCOLATE CAKE) FROM MARISSA COLUCCI, INTERIOR DESIGN TEAM This is called a depression cake because it does not use any dairy products, which were hard to find during the depression; in my family, we call it the Wacky Chocolate Cake! My family has a lot of sweet tooths and people who are pretty good a sniffing out when a vegan dish sneaks onto the table. This one passed the test; everyone loved the cake and couldn’t believe it was vegan! Ingredients List Instructions 3 cups flour 1. Preheat oven to 350 degrees 2 cups sugar ½ cup cocoa 2. Mix all ingredients in mixing bowl 2 tsp. baking soda 1 tsp. salt 3. Oil and lightly flour pan 2 tbsp. vinegar 2 tsp. vanilla extract 4. Pour batter into pan and bake for 30 2/3 cup vegetable oil mins or until toothpick comes out 2 cups water clean Tools/Equipment Needed 5. Let cool completely Mixing bowl 9” x 13” pan or (2) 8” pans 6. Frost cake and decorate (Betty Crocker Measuring cups frosting usually is vegan) Food Prep Serving Information Refer to instructions Serve cooled Servings depends on how big you cut Prep Time your cake pieces About 10 minutes Total Cooking/Baking Time 30 mins. (or until toothpick comes out clean) 126

EARL GRAY SHORTBREAD COOKIES FROM COURTNEY TER-VELDE, INTERIOR DESIGN TEAM Every year for the last 10 years my best friend and I have been making cookies for Christmas. We came across this recipe in a magazine and have been making it ever since. This is a wonderful cookie for sweet and savory lovers alike and makes for a great base for other flavors. This can be made with any type of tea or dried spice/herb, simply replace for the same amount as the Earl Gray tea. My favorite variations of this are Chai and Lemon. For an extra special treat, try dipping these in semi-sweet chocolate! 127

DESSERTS Ingredients List 5. Unwrap dough log and slice, about ½” 2 cups all-purpose flour thick disks 2 tbsp. Earl Grey tea leaves (4 tea bags) ½ tsp fine sea salt 6. Place on parchment-lined baking 1 tsp. vanilla extract sheets, approx. 2 inches apart and ¾ cup confectioner’s sugar bake for 10 min., until edges are slightly 1 cup (2 sticks) butter* must be room caramel colored. temp/soft Optional: 1 cup Semi-sweet chocolate 7. Remove and let cool to room chips, for dipping temperature. Enjoy! Tools/Equipment Needed 8. If dipping in chocolate: Fill bottom pot Baking Sheets of double boiler with several inches of Measuring cups/spoons water and heat on low. Food Processor Parchment paper 9. Place semi-sweet chocolate chips Double boiler * if dipping in chocolate into top pot of double boiler, allow chocolate to melt slowly, stirring Food Prep occasionally with silicone spatula. Slice Butter into tbsps. and place in bowl Leave butter out for 2 hours to soften 10. Dip ½ the cookie into the chocolate and place onto waxed paper to cool. Prep Time 2 hours to soften butter Serving Information 45 for dough, including freezing time Serve with coffee or tea Makes approx. 2 dozen Total Cooking/Baking Time 1 hour (not including butter) Pre-set Temp Heat oven to 375 degrees Instructions 1. In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. 2. Add the confectioners’ sugar, vanilla, and butter. Pulse together until a dough is formed. 3. Place dough on a sheet of parchment paper, and roll into a log, about 2 inches in diameter. 4. Tightly twist each end and wrap, chill in freezer for 30 minutes 128

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DESSERTS FRESH APPLE CAKE FROM LAUREN BEVERLY, CONSTRUCTION ADMINISTRATION TEAM My grandmother used to make apple cake all the time, for any occasion. I don’t have her exact recipe but I found this one and it tastes pretty similar to what I remember her making and us all enjoying. Ingredients List Instructions 1½ cups cooking oil 1. Peel apples and chop into small, bite- 2 cups white sugar 2 tsp. vanilla sized pieces to make 3 cups 2 eggs, beaten 3 cups chopped tart apples 2. In large bowl, mix oil, sugar, and vanilla 3 cups all-purpose flour 1 tsp. baking soda 3. Stir in the eggs ½ tsp. salt 1 tsp. cinnamon 4. Stir in the chopped apples Non-stick cooking spray/flour for pan 5. In a separate bowl, sift flour, baking Tools/Equipment Needed soda, salt and cinnamon Bundt pan 2 mixing bowls 6. Add flour mixture to apple mixture Food Prep 7. Stir until flour is well blended Peel/Chop apples Beat eggs 8. Spray bundt pan well and pour mixture in Prep Time 10 minutes 9. Bake for 1 hour, 20 minutes or until top is golden and toothpick comes out Total Cooking/Baking Time clean Pre-heat oven to 300 degrees 1 hour 20 minutes 10. Let cool on wire rack then invert over plate to remove from pan Serving Information Serve at room temperature or warm, with ice cream Servings depends on how thick you slice, Approx. 6-8 130

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DESSERTS FUNFETTI DIP FROM GABRIELLE MARRA, INTERIOR DESIGN TEAM - INTERN I found this recipe online during my years on cheer team. I recently made it for my friend’s birthday and it was gone in 45 minutes! If you prefer a “lighter” option, you can use fat-free cream cheese and whipped topping for this recipe and it still tastes just as sweet and delicious! Ingredients List Instructions 8 oz. cream cheese, softened to room 1. Add whipped topping and cream temperature 8 oz. whipped topping (cool whip works cheese to a mixing bowl and either best) beat with a hand mixer until smooth 1/3-2/3 cup milk and creamy, or use a whisk if preferred. 1 box of Funfetti Cake Mix Sprinkles, for garnish 2. Add the cake mix and 1/3 cup milk and Nilla brand wafers and/or animal crackers stir until combined (you can either use a wooden spoon or rubber spatula). Tools/Equipment Needed Continue to add a little milk at a time Rubber spatula until you reach desired consistency. Whisk It will be thick at first. I prefer my dip Hand mixer to be more of the fluffy side, so I don’t add too much milk. Food Prep 3. Add some sprinkles and mix until Defrost whipped topping combined (if desired) Soften cream cheese 4. Transfer dip into a serving bowl and Prep Time top with more sprinkles! 15 minutes Serving Information Total Cooking/Baking Time Serve with sprinkles on top 15 minutes Servings 14-16 132

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DESSERTS JOSIE’S KONA BANANA NUT BREAD FROM CHAR PETERSON, ADMINISTRATIVE TEAM This is probably the best banana bread recipe I have ever found. It was given to me by my late mother, Josephine Borton, and we have used this recipe for years and years. I always double the recipe and bake up a couple of loaves since it gets eaten so quickly. If you use mini loaf pans, they make for a great gift idea! Ingredients List Instructions ½ cup shortening (can use vegetable oil) 1. In large mixing bowl, cream shortening 1 cup sugar 2 eggs and sugar. Add eggs. Beat well. ¾ cup mashed bananas (ripe) 1 ¼ cup flour 2. Stir in mashed bananas. ¾ tsp. baking soda ½ tsp. salt 3. Add dry ingredients. Stir well. ½ cup nuts (optional) 4. Fold in chopped nuts (optional). Tools/Equipment Needed Loaf Pan 5. Pour mixture into prepared loaf pan Measuring cups/spoons and bake until toothpick inserted in Mixing Bowl center comes out clean, sometimes for up to an hour. Food Prep Grease and flour loaf pan 6. Remove bread from loaf pan and cool upright on rack. Prep Time 10 min. 7. Slice and enjoy when cool. (I usually let it sit overnight.) Total Cooking/Baking Time 50 min. Serving Information Serve sliced with butter Pre-set Temp Makes approx. 8-10 slices Heat oven to 350 degrees 134

MEXICAN BUNUELO FROM NIDIA CRUZ, ADMINISTRATIVE TEAM Mexican Bunuelos are usually only made during Christmas time in our house. This fried dough dessert is sprinkled with sugar and cinnamon. On Christmas Eve we would gather at my aunt’s house and help with the sprinkling and the eating! I looked forward to it every year! 135