Cooking Together, While Apart Cookbook

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Let’s cook up some connections! While we may not be together in person, we can come together in spirit. That’s what Cooking Together, While Apart is all about. It’s our way of being one team, virtually connecting over our seasonal and year-round food favorites! Let’s dig in! 2

TABLE OF CONTENTS PG #4 APPETIZERS PG #6 MAIN COURSES PG #22 SIDE DISHES PG #29 DESSERTS

Appetizers SLOW COOKED KIELBASA 4

Slow Cooked INGREDIENTS DIRECTIONS Kielbasa 2 lb. Kielbasa cut in 1/2 inch slices • Place all ingredients in a crock pot and Submitted By: Joe Coulter 3/4 cup Coca Cola Shared Services 1 cup brown sugar cook on low for 6 hours. Director, Finance 1/2 tsp. chili powder • Can serve with toothpicks or as a party Prep Time: 10 Minutes Cook Time: 6 hours (on low in crockpot) side appetizer. • You can make a smaller batch with just 1 lb. kielbasa but keep the other ingredients the same either way. Moza Kale INGREDIENTS DIRECTIONS Toasts Fresh mozarella Fresh kale • Wash, cut kale into bite-sized pieces or strips. Submitted By: Christine Famery Garlic, toast + seasoning/olive oil • Sautee your kale on stovetop with olive oil Ann Taylor + LOFT Manager, Call Center CHEF TIP: & fresh Garlic until cooked, set aside. (Pro-Tip: you can also char them and/or Prep Time: 15 Minutes Corners of your bread will use red-pepper flakes if you’re feeling extra Cook Time: 20 Minutes burn, especially if not topped spicy ). with mozzarella! • Lightly toast your bread (toaster is FINE). • Top with sliced mozzarella & then put in broiler until cheese is ooey goeey & browning. • Top with your Kale and serve! 5

Main Courses

CHEF TIP: Butternut Squash Soup with Sausage & Tortellini BUTTERNUT SQUASH SOUP Submitted By: Tara Ray WITH SAUSAGE & Ann Taylor Client Contact Coordinator TORTELLINI Prep Time: 10 Minutes Store-bought, cubed Cook Time: 30 - 45 Minutes butternut squash is a INGREDIENTS time saver. 2-3 cups cubed butternut squash (or one whole) If using sausage in 1 tbsp. avocado oil links, remove the 1 pound mild Italian sausage (or turkey sausage) sausage from casings 2-3 tsp. minced garlic so it can be crumbled. 1 8 or 9oz package cheese tortellini 2 cups chicken stock 1/4 tsp. dried basil 1/4 tsp. dried oregano 1/8 tsp. dried thyme 1 cup heavy cream 1-2 cups baby kale or baby spinach Salt & pepper Grated or shredded parmesan for topping DIRECTIONS • Preheat oven to 400°F. • Put cubed squash on baking sheet, top with avocado oil, salt & pepper. If using one whole squash, cut in half and scoop out seeds. • Roast cubed squash for 25 minutes (longer if using whole squash). • While squash is roasting, brown sausage in soup pot, breaking it up as it cooks. • Remove cooked sausage from pot using a slotted spoon, leaving browned bits in pan. • While sausage is cooking, in another pan filled with water, cook tortellini according to package directions, drain and set aside. • When squash is done and cooled a bit, add it to the same pan the sausage was cooked in. • Add in minced garlic, herbs and chicken stock and heat until warm. • Use an immersion blender to puree squash, herbs and stock all together until very creamy. • Once pureed, heat through, add cream, sausage and tortellini. • Remove soup from heat, add baby kale or spinach and put the lid on your pot for 2 minutes. • Stir, serve topped with grated or shredded parmesan and enjoy! 7

Cotton’s INGREDIENTS 3 tsp. garlic salt (more needed for coating) Hot Wings 2-3 cups of vegetable oil (for frying in a 4-5lbs of chicken wings (thawed) pot, unless you have a fryer) Submitted By: Stephen Cotton 3 tbsp. baking powder (baking Soda vegetable cooking spray Ascena (Service Desk) works as well) wing sauce of choice (I prefer Cholula’s Analyst III 3 tsp. salt Original and Green pepper sauce) 2 tsp. pepper cookie sheet with wire rack Prep Time: 10-15 Minutes 2 tsp. Italian seasoning Aluminum foil Cook Time: 1 hour total time 2 tsp. cumin Paper towel(s) DIRECTIONS • Preheat oven to 450°F. • Chicken wings can be cut down to the drum, and the flat only, using a sharp butcher knife, as you will be cutting through bone/joints. (The wing tips can be discarded or saved for use in a chicken stock for future use.) • Take a couple of paper towels and pat the wings to absorb some of the moisture from being packaged. • Mix the baking powder, salt, pepper, Italian seasoning, cumin and garlic salt in a separate bowl with a fork until well blended. (The baking powder helps form the crust on the wing so that you're not left with a \"chewy\" wing.) • Prep the cookie sheet with a layer of aluminum foil covering the top of the sheet, then place the wire rack on top of the foiled sheet. • Spray the rack with the cooking spray (lightly lathering oil also works). • Place uncooked wings in a large bowl (tupperware with a lid works best) spread your seasoning, mix evenly over the chicken wings and toss the wings. Place the seasoned, uncooked wings on the wire rack. • Lightly coat the wings on the sheet with more garlic salt place in oven for 15-18 minutes. • At this time, place the oil in a pot, and preheat the oil to a medium-high temp. (If you have a dedicated fryer, it should come with a \"maximum line\" for oil reserve.) • Take the wings out of the oven, rotate each wing. • Place in oven for another 15 minutes. • Once wings are done in the oven, Fry the wings 4-6 at a time for 4-5 minutes. • Place fried wings in a bowl and toss in your favorite hot sauce. • Serve with side of choice. CHEF TIP: • Once the wings are done in the oven, the chicken should be cooked through thoroughly (internal temp of 165°F). • Oil temperature should be between 350°F and 375°F. If you do not have a thermometer to test the oil temp, gently place a single wing in the pot and observe the oil reaction, then place a second. If the oil is too hot, it will have a volatile reaction to the moisture/water in the chicken and placing too many wings at one time can cause the hot oil to spill over. • 4-5 lbs of chicken wings serves 3-5 people. (Depending on appetite!) 8

Zucchini & INGREDIENTS 1/2 cup dry quinoa Squash Tacos 1 1/2 cup veg broth 2 tbsp. olive oil 1 can black beans (rinsed & drained) Submitted By: Kat Adams 2 small zucchini (sliced) flour tortilla to serve Justice 1 yellow squash (sliced) Graphic Designer 1/2 red onion (chopped) Optional toppings: 1 jalapeño (sliced) sour cream Prep Time: 10 Minutes 4 cloves garlic (minced) avocado slices Cook Time: 30 minutes 1 tsp. cumin lime 1/2 tsp. salt cheese 1/2 tsp. pepper DIRECTIONS • Prepare zucchini, squash, onion, jalapenos & garlic in a large bowl. • Heat oil in cast iron skillet, add veggies, stir until softened. • Add cumin, salt, pepper & quinoa until quinoa is lightly toasted (~1 min). • Add broth, bring mixture to a boil, reduce to simmer & cook until liquid is absorbed. • Remove from heat & add beans. • Enjoy on a tortilla! CHEF TIP: Extra yummy if you fry taco on the cast iron! 9

Chicken with INGREDIENTS 1/2 cup dry white wine Creamy Sun-Dried 1/3 cup sun-dried tomatoes in oil Tomato Sauce 3 tbsp. unsalted butter drained and chopped 1 tbsp. olive oil 3 tbsp. chopped fresh basil or Submitted By: Sarah Bertrams 4 skinless boneless chicken breasts cut into 1 tsp. dried Justice bite sized pieces Merchandise Planning Securities 1 tbsp. All purpose flour 2 shallots about 1/4 cup, finely sliced Prep Time: 20 Minutes 2/3 cup heavy cream Cook Time: 30 minutes DIRECTIONS CHEF TIP: • Season chicken with salt and pepper. We double the • Dust chicken with flour, shake off excess flour. sauce to make it • Melt butter with olive oil in heavy large skillet over even more delicious, add mushrooms and medium-high heat. garlic if you like. You can also serve with • Add chicken to skillet and saute until light brown and shallots. just cooked through, about 7-8 minutes. • Transfer chicken to plate (keep warm). • Add shallots to skillet and saute 2-3 minutes • Deglaze skillet with white wine. • Stir in heavy cream, chopped sun-dried tomatoes and basil. • Return chicken to skillet. • Bring to a slow boil and simmer until sauce thickens, about 5-10 minutes. Stir occasionally. • Season to taste with salt and pepper and serve with pasta or rice. 10

Finlander INGREDIENTS DIRECTIONS Spaghetti 1 lb. bacon, cut in bite size pieces • Fry bacon till crispy (do not drain grease). Submitted By: Kaelynn Allen 1 medium onion - chopped • Add onion and fry till softened. Ascena 1 small can Tomato soup • Add soup and tomatoes (juice and all). HR Coordinator 1 can Whole Tomatoes (18 oz.) • Simmer at least 15 minutes. Prep Time: 15 Minutes do not drain juice‚ cut into small pieces • Mix bacon mixture into cooked noodles Cook Time: 30 minutes 2 small boxes noodles (shells) - cook and serve warm. Kielbasa Stir Fry INGREDIENTS DIRECTIONS Submitted By: Jade Malecha Ascena, Coordinator HR 1-2 lb Kielbasa, quarter chopped • Heat fry pan with 1 tbsp. of oil - adding Associate Services 1 onion, chopped 1 bag small carrots, julienned chopped onion and kielbasa. Cook for Prep Time: 30 Minutes 2 bunches broccoli, cut florets 7 minutes. Cook Time: 30 minutes 1-2 containers mushrooms 2 tsp. garlic powder • Add veggies and spices. Cook for 7 2 tbsp. oregano Salt and Pepper to taste minutes. 1/2 cup parmesan cheese, shredded -more for individual use • Add cheese at end & serve over cooked 3 cups rice & 3 3/4 cups water -steam rice cooker rice. Broccoli, Cheese INGREDIENTS 2-3 cups of vegetable oil & Rice Casserole (for frying in a pot, unless you have a 1 lb Velveta fryer) Submitted By: Gary Holland 1 can cream of mushroom soup vegetable cooking spray ASNA 2 cups of minute rice Wing sauce of choice VP, Chief Counsel-Corp. & Securities 1 small chopped onion (I prefer Cholula’s Original and Green 2 cups of water pepper sauce) Prep Time: 20-30 Minutes 2, 10 oz packages of frozen Cookie sheet with wire rack Cook Time: 30 minutes chopped broccoli Aluminum foil 1 stick of butter Paper Towel(s) DIRECTIONS • Mix all of the ingredients in a large pot over a low to med flame. • Once fully combined turn off heat and transfer mixture to a greased/buttered casserole dish. • Bake for 30 minutes. @ 350°F. CHEF TIP: The ingredients can be pre-mixed (the day before) and refrigerated, in which case increase baking time to 1 hour. 11

Chipotle-Lime Cauliflower Tacos Submitted By: Plus Segment’s Livi Active group Lane Bryant/Cacique Prep Time: 40 Minutes Cook Time: 20 minutes INGREDIENTS ¼ cup lime juice (from about 2 limes) 1-2 tbsp. chopped chipotles in adobo sauce 1 tbsp. honey 2 cloves garlic ½ tsp. salt 1 small head cauliflower cut into bite-size pieces 1 small red onion, halved and thinly sliced 1 (15 ounce) can refried black beans, warmed 8 corn tortillas, warmed ½ cup crumbled queso fresco or feta cheese Sliced red cabbage, fresh cilantro, guacamole, jalapeño slices and/or lime wedges for serving DIRECTIONS • Preheat oven to 450°F Line a large rimmed baking sheet with foil. • Combine lime juice, chipotles to taste, honey, garlic and salt in a blender. Process until mostly smooth. Place cauliflower in a large bowl, add the sauce and stir to coat. Transfer to the prepared baking sheet. Sprinkle onion on top. • Roast, stirring once, until the cauliflower is tender and browned in spots, 18-20 minutes. • Serve the vegetables and beans in tortillas, topped with cheese and garnished with cabbage, cilantro, guacamole, jalapeños and/or lime wedges. 12

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Sunday AM INGREDIENTS DIRECTIONS Pancakes 1 cups all-purpose flour • In medium sized bowl, mix dry ingredients together. Submitted By: Sandy Okun 3 tsp. baking powder • In separate bowl, mix wet ingredients. ALL Manager 1 tsp. salt • Pour dry ingredients into the wet ingredients and mix Supply Chain Strategy 1 tbsp. white sugar 1 cups milk until batter is smooth. (At this point, feel free to add Prep Time: 10 Minutes 1 egg blueberries, bananas, chocolate chips or your other Cook Time: 10-15 Minutes 3 tbsp. butter, melted favorite treat.) • Heat a lightly oiled pan or griddle over medium to high heat. • Pour or scoop the batter onto the griddle, using approximately 1/4-1/2 cup for each pancake. • Flip pancakes when top of pancake becomes bubbly. • Cook until other side is golden brown. • Serve with your favorite maple syrup. Double the recipe if you are serving pancake lovers! Skillet Apple INGREDIENTS ½ cup unsalted chicken stock (such as Pork Chops Swanson) 1 ½ tbsp. olive oil, divided 1 tsp. Dijon mustard Submitted By: Plus Segment’s Livi 4 (6-oz.) bone-in pork chops 1 tbsp. chopped fresh sage Active group ¾ tsp. kosher salt, divided 1 ½ tsp. chopped fresh rosemary Lane Bryant/Cacique ¾ tsp. freshly ground black pepper, 2 medium apples, thinly sliced divided 1 small red onion, thinly vertically sliced Prep Time: 26 Minutes Cook Time: 26 minutes DIRECTIONS • Heat a large skillet over medium-high heat. • Add 1 1/2 Tsp.s oil to pan; swirl to coat. • Sprinkle pork chops evenly with 3/8 Tsp. salt and 3/8 Tsp. pepper. • Add pork chops to pan; cook 5 minutes on each side or until pork chops are done. • Remove from pan. • Combine stock and mustard, stirring with a whisk. • Add remaining 1 tablespoon oil to pan; swirl. • Add remaining 3/8 Tsp. salt, remaining 3/8 Tsp. pepper, sage, rosemary, apple, and onion to pan; cook 4 minutes, stirring occasionally. • Stir in stock mixture. • Return pork chops to pan; cook 3 minutes or until liquid is reduced by half. 14

Shepherds Pie INGREDIENTS 2 tbsp. all purpose flour 2 tbsp. tomato paste Submitted By: Chantelle Gignac 2 tbsp. olive oil 1 cup beef broth Lane Bryant 1/2 cup chopped Onion 1 1/2 cups frozen mixed peas & Carrots AVP Ecommerce & Tech Strategy 1lb lamb or lean ground beef 1/2 cup frozen corn. 2 tsp. dried parsley Prep Time: 15 Minutes 1 tsp. dried rosemary Topping - 3 large potatoes, 1 stick unsalted Cook Time: 1 Hour 1 tsp. dried thyme butter, 1/3 cup half & half, 1/2 Tsp. garlic 1/2 tsp. salt powder, 1/2 Tsp. salt, 1/2 Tsp. ground 1 tbsp. Worcestershire sauce pepper, 1/4 cup parmesan cheese 1 clove garlic minced DIRECTIONS Brown gravy drizzled on top makes it very tasty. You can use any ground Meat Filling meat or lentils for a vegetarian version. Season more to your taste as needed. • Add oil to skillet & cook on med-high heat for 2 minutes, 15 add onions & cook 5 minutes while stirring. • Add in ground meat & break up then add in parsley, rosemary, thyme, salt & pepper stirring well & cook for 6-8 minutes until meat is browned. • Add in Worcestershire sauce & garlic stir for 1 min, add in flour & tomato paste stir until no clumps & well mixed. • Add in broth, frozen vegetables & bring liquid to a boil the reduce to a simmer. • Simmer for 5 minutes stirring occasionally. • Set the meat mixture aside & preheat oven at 400°F. Topping • Boil cubed potatoes until soft, drain & return to pot, add in butter, half & half, garlic powder, salt & pepper then mash potatoes and stir well. Add in parmesan cheese & stir until combined. Final prep • Pour meat mixture into a 9”x9” glass baking dish and spread it evenly in a layer. • Spoon mashed potatoes on top of meat mixture in an even layer. • Now place in the oven and bake uncovered for 30 minutes & potato’s should be a little golden color on top. • Cool for 5 minutes before serving & drizzle with gravy.

Chicken INGREDIENTS 1 ¼ cups red enchilada sauce, divided Enchilada-Stuffed 1 medium zucchini, diced Spaghetti Squash 2 eaches 8-ounce boneless, skinless 1 cup shredded pepper Jack cheese chicken breasts Submitted By: Plus Segment’s Livi 2 pounds 1 2 1/2- to 3-pound Active group spaghetti squash, halved lengthwise Lane Bryant/Cacique and seeded Prep Time: 40 Minutes Cook Time: 10 minutes DIRECTIONS • Position racks in upper and lower thirds of oven; preheat to 450°F. • Place chicken in a medium saucepan, add water to cover and bring to a boil. Cover, reduce heat to low and gently simmer until an instant-read thermometer inserted into the thickest part registers 165°F. F, 10 to 15 minutes. • Transfer the chicken to a clean cutting board and shred with 2 forks. Transfer to a large bowl. • Meanwhile, place squash cut-side down in a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400 °F. F oven until the squash is tender, 40 to 50 minutes.) • Use a fork to scrape the squash from the shells into the large bowl. Place the shells on a broiler-safe pan. Stir 1 cup enchilada sauce, zucchini, 1/2 Tsp. pepper and 1/4 Tsp. salt into the squash and chicken. Divide the mixture between the shells; top with the remaining 1/4 cup enchilada sauce and cheese. • Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes. To serve, cut each shell in half. 16

Creamy Pumpkin INGREDIENTS 1/4 cup freshly grated parmesan, plus Sage Alfredo additional for serving optional 3 cups Ronzoni Gluten Free® penne , (omit if vegan) Submitted By: Plus Segment’s Livi cooked according to directions 1 tsp. salt and freshly ground pepper Active group 1 tbsp. olive oil , plus extra drizzle for to taste Lane Bryant/Cacique pasta after draining 1/4 cup water or veggie broth, 15 pieces large sage leaves if necessary Prep Time: 15 Minutes 5 cloves garlic , minced Cook Time: 35 minutes 1 1/2 cup pumpkin 1 cup coconut cream DIRECTIONS • Cook pasta in salted water according to package directions. Don’t overcook! Rinse with warm water after draining and toss with a drizzle of olive oil. • Heat olive oil in large skillet over medium heat. Fry sage leaves until darkened, then remove and drain on a paper towel. Cut into slices, if desired. • In same oil, fry garlic for a minute, stirring constantly, until fragrant. Add pumpkin and stir to combine and heat through. Add coconut cream and whisk until totally smooth. Bring to a boil then reduce heat to medium-low to simmer for a couple minutes. Add Parmesan cheese and stir ‘til uniform and melted. Add salt and pepper to taste. If too thick for your taste, add a bit of water or veggie broth to thin, if desired. • Add cooked pasta to skillet and reduce heat to low. Stir to coat with pasta sauce. Spoon into serving bowls then top with sage and additional freshly grated Parmesan, if desired. Spaghetti Squash INGREDIENTS 1–15 oz can diced fire roasted tomatoes w/Vegan Tomato 1/4 cup basil leaves, chopped Basil Cream Sauce For the spaghetti squash: 2 tbsp. water 1 medium spaghetti squash 1/2 Tsp. salt Submitted By: Plus Segment’s Livi 2 Tsp. extra virgin olive oil red pepper flakes, optional Active group 2 Tsp. minced garlic Lane Bryant/Cacique salt freshly ground pepper Prep Time: 13 Minutes For the tomato sauce: Cook Time: 13 minutes 1/2 cup raw cashews, soaked DIRECTIONS • Place cashews in a bowl and cover with water. Allow them to soak for at least 2 hours or overnight. (I bring water to a boil in a tea kettle, cover the cashews with the hot water, and let them soak for 30 minutes when I’m in a hurry.) • Preheat oven to 375°F. Slice spaghetti squash in half. Scoop out seeds and stringy flesh with a spoon. Rub a Tsp. of olive oil over each half (inside, not outside). Rub with garlic and sprinkle with salt and pepper. • Place face down on a baking sheet and bake for 35 minutes. • Meanwhile, place the sauce ingredients in a blender and blend until completely smooth and creamy. Set aside. • Use a fork to shred the spaghetti squash into strands. Heat a pan over medium heat. Place squash in a pan and cover with sauce (I used about 2/3 of the sauce and saved the rest). Toss to combine until warmed through. • Top with fresh basil and red pepper flakes prior to serving. 17

Grossy’s INGREDIENTS 1 cup grated parmesan cheese Meatballs 1 cup raisins Grossy’s Marinara 3 eggs Prep Time: 15 Minutes 1 ½ lbs ground beef (85% lean 1 tsp. kosher salt Cook Time: 30 minutes because we need that fat) 1 tsp. pepper 1 ½ lbs ground pork 1 tsp. red pepper flakes Submitted By: Dan Pelosi from GrossyPelosi 1 ½ cups plain panko Premium brands Large handful of chopped fresh basil AVP Visual Presentation Large handful of chopped fresh mint CHEF TIP: @grossypelosi @grossypelosi GROSSY’S MEATBALLS You should have a nice pot of marina (preferably Grossy's Marinara) ready to go here! www.danpelosi.com

DIRECTIONS • Cover your sauce and place the pot on the stove to simmer. • Break up your ground meat into chunks in bowl. You need As the sauce simmers, the flavors of the meatballs will infuse into the sauce, taking it to a place you have never thought possible. Your 3 lbs of ground meat for this recipe. I typically use 1 ½ lb meatballs will also fully cook through and stay nice and moist. ground beef (around 85% lean because we need that fat) and 1 ½ lb ground pork. • The only way to know if your meatballs are cooked fully is to grab • Prep the rest of your ingredients for your meatballs: one and discreetly cut into it to see the center. If it’s just barely pink, you are in the right zone. 1 ½ cups plain panko Large handful of chopped fresh basil • When you are ready to eat, serve over pasta and sprinkle with Large handful of chopped fresh mint 1 cup grated parmesan cheese parmesan cheese! Heaven! 1 cup raisins 3 eggs • If you want to freeze your meatballs, it is best to do this BEFORE 1 Tsp. kosher salt, 1 Tsp. you place them in the sauce. Simply let them cook and place them in a Ziploc bag to freeze. When you are ready to use them, defrost • Add everything to the bowl with your meat. Using your clean slightly and then drop into a pot of marinara to finish cooking and warm though. Truly one of the best meals for your freezer. Bimpy hands, mix everything together so that all ingredients are quite literally makes 100 meatballs regularly just to freeze. evenly distributed. If you are a true Pelosi, you will breathe very heavily during this step. I use my hands to make 8 *Sometimes I do a mix of beef, pork, and veal. Sometimes I do firmly packed meatballs. I told you they were GIGANTIC all beef. I never do all ground turkey, but if I were, I would most meatballs. definitely add some schmaltz to the recipe so that the meatballs are not dry. • Raisin awareness: People always ask about the raisins in my meatballs. For me, there is no other way; the sweetness they add in contrast to the savory flavors of the rest of the meatball is truly at the center of my Italian heart. I just LOVE it. It’s not just something that happened on a whim, though. It’s an old Sicilian tradition, along with pine nuts, when making meatballs. My family has always done it and always will. I hope you love it as well, and if you don’t, that’s fine too. Just don’t tell Bimpy. • Place your balls in a HOT frying pan set on medium heat with a little drizzle of olive oil in pan. They should immediately start to sizzle. This is the fun part. Every few minutes, you get to turn your balls around in the pan, making sure that every side of the ball gets nice and crispy and dark. I like to go extra dark here as it adds the most flavor for me. There will still be some pink spots here and there and that’s ok—we are not fully cooking the balls here! That will happen when they swim in the marinara. • Speaking of marinara, as noted above, you should have a nice pot of marina (preferably Grossy’s Marinara) ready to go here! Bring your meatballs and marinara sauce close together and begin dropping your meatballs into your sauce. Fully submerge your meatball children in your marinara and wish them luck. Don’t forget to tell them you love them. 19

Grossy’s INGREDIENTS 1-pint (two cups) heavy cream Vawdka Sauce 6 tbsp. vodka 8 tablespoons olive oil 1 lb. rigatoni or other pasta Submitted By: Dan Pelosi from GrossyPelosi 2 tablespoons butter grated parmesan or pecorino Premium brands 3 garlic cloves, grated AVP Visual Presentation Red pepper flakes (optional) 6 tbsp. tomato paste Prep Time: 15 Minutes Cook Time: 30 minutes DIRECTIONS • Over medium heat, melt 2 tablespoons butter, red pepper flakes (optional) and 8 tablespoons olive oil together in a saucepan. Add grated garlic and 6 tablespoons tomato paste. Whisk until fragrant. • At the same time, boil pasta in salty water. •Whisk 2 cups heavy cream into sauce for 5-6 minutes until darkened. Add 6 tablespoons vodka and whisk another 5-6 minutes, until alcohol is cooked out. • Drain pasta, reserving 1 cup of pasta water. Add ½ cup pasta water to the sawce and whisk until inappropriately thick, adding more pasta water to loosen if necessary. Sauce may take up to 20 minutes to get thick enough, and it is absolutely worth the wait. •Add pasta to sauce and stir until coated and glossy. •Serve with grated parmesan or pecorino. •Vodka sawce is not the easiest to reheat, so if you are planning to eat less than a full pound of pasta and sauce (IDK who you are but okay), halve the recipe or make the full sawce recipe, put half of the sawce in a container, and only cook a ½ lb of pasta. When you’re ready for your next meal, reheat the leftover sauce in a pan and add freshly cooked pasta for your second meal. •If you want to add meat or fish to your pasta, I recommend cooking the meat or fish separately and serving it alongside or on top of the pasta. Do not cook the meat into the sauce. •If you want to add vegetables to your pasta, I recommend cooking vegetables separately and serving it alongside or on top of the pasta. Do not cook the vegetables into the sauce. •If you are looking for a vegan option, cashew cream or coconut milk are great substitutions for the heavy cream. 20

Broccoli Rabe INGREDIENTS Salt Sausage Pasta Red pepper flakes 2 heads broccoli rabe, chopped 1 lb. pasta, I recommend mezzi Submitted By: Dan Pelosi from GrossyPelosi into bite size pieces rigatoni or orecchiette Premium brands 6 Italian sausages, sweet or spicy Grated parmesan or pecorino cheese AVP Visual Presentation 2 tbsp. olive oil, plus more for serving 6 cloves garlic, crushed DIRECTIONS • Bring a salted pot of water to boil and drop in your broccoli rabe. Let it boil for 3-5 minutes, until bright green. Remove from water and drop into an ice bath, to prevent from cooking further. Drain broccoli rabe, chop into bite sized pieces, and set aside. • Heat 2 tablespoons of olive oil in a pot. Remove sausage from casings and break into bits. Add sausage to pan and stir until brown. You may need to break up sausage further in pan. Remove sausage from pan and set aside. • In the same pan, add 6 cloves of crushed garlic, salt, and red pepper. Sauté until garlic is browned. • Boil, cook, and drain pasta. • Return sausage to sautéed garlic, along with blanched broccoli rabe. Mix up until everything is warmed up and nicely combined. Add pasta and toss. Add extra olive oil and salt and pepper if you like. • Serve with grated parmesan or pecorino cheese. 21

Side Dishes 22

CHEF TIP: THANKSGIVING GREEN BEANS THANKSGIVING GREEN BEANS: Submitted By: Caroline Mannon Ann Taylor Splurge for the best parmesan! Associate Merchant - Non Apparel It will elevate the dish to the Prep Time: 15 Minutes next level. I prefer to keep the Cook Time: 20 Minutes beans whole, and I typically INGREDIENTS double the recipe when serving for Thanksgiving dinner. 1 1/2 pounds green beans 1/4 cup oil 1 clove garlic, crushed 1 tablespoon chopped onion 3/4 cup diced green pepper 1/4 cup boiling water 1 tsp. salt 1 tsp. dried basil 1/2 cup grated parmesan cheese DIRECTIONS • Trim off the ends of the beans and leave whole, or cut into 2 inch pieces. • Heat the oil and garlic in a heavy pan. Add the onion and green pepper and cook slowly 3 minutes. Add the beans, boiling water, salt, and basil, cover and simmer until the beans are tender, about 15 minutes (if whole). • Stir in half the cheese, turn the mixture into a serving dish and sprinkle with the remaining cheese. 23

Plan ahead for breakfast in the morning! Caramel Rolls INGREDIENTS DIRECTIONS Submitted By: Jade Malecha 24 Rmodes White Dinner Rolls • Spray 9x13 inch pan, layer bottom with pecans. Ascena Coordinator (frozen) HR Associate Services 1 bag of pecans (optional) Sprinkle with cinnamon and 1/2 of Cook & Prep Time: 20 min + overnight 1 box Butterscotch Cook & Serve Serve pudding. to rise dough pudding Cook Time: 20 minutes 2 sticks butter • Place 24 rolls in pan and sprinkle rest of Cook & 3/4 cup brown sugar 24 Cinnamon to taste Serve pudding over top of rolls. • In sauce pan, heat butter and brown sugar till melted. Pour over rolls. • Spray saran wrap with Pam, cover pan and let rise overnight. • Cook at 350°F for 20 minutes • Remove from oven and flip onto serving platter. Enjoy!

Baked Macaroni INGREDIENTS DIRECTIONS & Cheese in a Crock Pot 16 ounce box of elbow macaroni • Cook pasta according to directions on 4 cups of shredded medium sharp Submitted By: Leslie Corbin cheddar cheese the box. Make sure you cook the pasta Ann Inc 1/2 stick of butter Al Dente. Sr. Analyst 12 ounce can of evaporated milk 1 & 1/2 cups of milk • While your noodles are cooking, grease Prep Time: 15 Minutes 2 eggs Cook Time: 2 hours & 45 minutes 1/4 tsp. of black pepper your crock pot with Crisco so it prevents the 1 tsp. of salt noodles from sticking. Crisco (for greasing the crock pot) • Drain your pasta once it finishes cooking. CHEF TIP: • In a large bowl, combine your cooked PICK YOUR FAVORITE TYPE OF CHEESE! elbow macaroni, only 3 cups of shredded I use this recipe at the holidays because I can put the Macaroni & Cheese in cheese, butter, evaporated milk, milk, eggs, the crock pot while I use my oven and burners on my stove to cook other items. black pepper, and salt. Stir well. • Pour this mixture into the greased crock pot. • Add the remaining 1 cup of shredded cheese to the top of the mixture. • Cover with your crock pot lid and let it cook for 2 to 2 1/2 hours on low heat. Lentil & Spinach INGREDIENTS 1.5 Tsp. fenugreek methi powder Stew (optional) 1 cup red lentils (presoaked in 1 1 tsp. paprika Submitted By: Marika Mirren cup water) 1 tsp. Salt (adjust to taste) LOFT 5 cups of spinach 1 tsp. black pepper (adjust to taste) Production Designer 2 tsp. minced garlic 1 tsp. ground cumin 3 cups vegetable stock (or water) 1 tsp. ground ginger (optional) Prep Time: 10 Minutes 1 medium onion Cook Time: 30-35 Minutes 1 tbsp. Oil of your choice DIRECTIONS • In a medium-sized pot, saute onion and garlic with oil until nearly golden. • Add spinach and spices and saute for another five minutes. Add presoaked lentils and saute for five minutes before adding the stock. • Cover the pot and allow it to cook for 25 minutes until spinach is wilted and the lentils have cooked completely. Taste and adjust the salt and pepper. Serve right away • Optional - for more flavor, top the stew with freshly chopped cilantro or parsley. Enjoy! 25

CHEF TIP: This is an excellent side dish with turkey and mashed potatoes or can be served for dessert with vanilla or cinnamon ice cream. Cranberry Jones INGREDIENTS DIRECTIONS Submitted By: Marcy Schaffir 3 cups peeled and chopped apples • Preheat the oven to 350°. Lane Bryant 3 cups fresh cranberries • Spread the apples and cranberries in a Chief Merchandising Officer 3/4 cup white sugar Prep Time: 15 Minutes 3/4 cup brown sugar baking dish that you can serve in. Cook Time: 40 minutes 3/4 cup oatmeal 3/4 cup chopped pecans • Layer the white sugar, brown sugar, The French 3/4 cup raisins Baguette (x4) 1 stick of butter oatmeal, pecans, and raisins on top. Submitted By: Sabrina Cherubini • Melt the butter and drizzle on top. Premium brands • Bake for 40 minutes mixing once or twice VP marketing Strategy Prep Time: 10 Minutes during baking. Cook Time: 40 Minutes • Serve warm. 26 INGREDIENTS DIRECTIONS 4 cups of unbleached flour • In a bowl, mix the flour and instant yeast 2 tbsp. of instant yeast 2 1/4 cups of lukewarm water using your mixer with a flat beater for just a 2 1/8 tbsp. of salt. few seconds. Add the lukewarm water and salt and mix again for a few seconds, you will get a sticky dough. • Cover with plastic food wrap and allow it to rise for 5hr minimum. Divide the dough into 4 equal portions, and shape them into a long loaf, with pointed ends. • Preheat the oven to 450 °F, and place a pan of water on the bottom rack. Put the loaves on lightly greased baking sheets. Sprinkle with flour, and make 4 elongated slashes down each one with a lame. razor, or sharp knife. • Bake the breads until crusty and brown (around 35 to 40 minutes). The baguettes should give a hollow sound when tapped. Serve with French cheese and wine!

Crispy Lemony Oregano Potatoes Submitted By: Sabrina Cherubini Premium brands VP marketing Strategy Prep Time: 10 Minutes Cook Time: 40 Minutes INGREDIENTS 6 yukon gold potatoes, peeled 3 lemons 2 tablespoons dried oregano ¼ cup olive oil Kosher salt Pepper Sea salt Fresh mint, optional DIRECTIONS • Preheat your oven to 425°F. • Wash and peel your potatoes. Using Amanda Lynn (a mandolin) or a knife, slice the potatoes into 1/8 inch thick slices. Add potato slices to a large bowl. • Add 2 tablespoons dried oregano, ¼ cup olive oil, the juice of 2 lemons, kosher salt and pepper to the bowl. Mix to coat potatoes evenly. • Grab 2 sheet pans and 2 sheets of parchment paper. Crumple the parchment paper into balls in your hand, then spread out on to pan. The crumpling is imperative as it will allow the parchment to lay flat! • Spread potatoes evenly onto pan with limited overlap. Drizzle any leftover lemon/olive oil mixture over potatoes. • Thinly slice the last lemon and place the slices over potatoes. Bake at 425°F for about 30-40 minutes. How crisp and dark they are is up to you! You can flip the slices over half way, but I typically don’t. • Sprinkle sea salt and freshly chopped mint on top (if you desire) and enjoy! And yes, I eat the lemon slices. 27, COOKBOOK 2020

Favorite Fall INGREDIENTS Salad Garlicky Citrus Dressing Submitted By: Dan Pelosi from GrossyPelosi Butternut squash Premium brands Lacinato kale AVP Visual Presentation Pepitas (pumpkin seeds) Grated parmesan or pecorino Prep Time: 10 Minutes cheese, or a mix of both Cook Time: 40 Minutes Olive oil Fresh lemon(s) Salt Red Pepper Flakes DIRECTIONS Hello and welcome to my favorite fall salad. As you can see above, I have not given specific amounts to this salad. It’s really the combination of elements, not their ratios, that define this salad. Simply put, you cannot do it wrong! • Please preheat your oven to 425°F. • Grab your squash, remove skin and seeds, and chop into cubes that are approximately 1” or so. See the step-by-step below for how I tackle this process! • Coat your cubed squash in olive oil, salt, pepper, and red pepper flakes, and place on a parchment-lined baking sheet. Roast in the oven for 45 minutes to an hour, going as dark and crispy as you like. Remove from oven and set aside to cool. • Place your pepitas in a frying pan and toast on medium heat, tossing frequently, until nice and brown. Set aside to cool. • Meanwhile slice your kale into thin ribbons. Place ribbons into a bowl and add a few glugs of olive oil and a few squeezes of lemon juice. Using your hands, massage the oil and lemon juice into the kale. This softens the leaves and makes the kale significantly more edible. Use “lacinato” or “dinosaur” kale for salads—it really makes a difference! • Add some of your Garlicky Citrus Dressing and grated cheese to the kale, using your hands to coat evenly. We will be adding more of both at the end, so just add enough to coat the kale! • Now we assemble the salad. I prefer to do this on a shallow platter, but you can absolutely do it in a big bowl as well! • Lay the dressed kale on the platter first—this is the foundation of your salad. Then artfully arrange the cooled roasted squash and toasted pepitas on top. Finish off the salad with extra dressing and grated cheese. Can you even handle how FALL this salad is? Dig in and enjoy! 28

Desserts 29

Easy peasy cake super moist, looks great and always a big hit! Chocolate Chip Sour Cream Cake Submitted By: Joe Coulter Prep Time: 30 Minutes Shared Services Cook Time: 50-60 min in 350°F oven Director Finance INGREDIENTS: DIRECTIONS: 1 box yellow cake mix • Combine cake mix, pudding mix and sugar. Add water and oil. Mix in 1 small box instant choc pudding mix 1/2 cup sugar eggs one at a time. Mix in sour cream and all but 1/2 cup of the choc chips 3/4 cup water (reserved for icing) . Pour into greased and floured bundt pan. Bake at 3/4 cup oil 350°F for 50-60 min. 4 eggs 8 ounces sour cream • Topping: After cake cools combine white choc chips and 2 T Crisco and 12 oz. chocolate chips (reserve 1/2 cup for topping) 4 oz. white chocolate chips (for topping) melt 20 seconds in microwave. Drizzle over cake with a spoon. Take 4 tbsp. Crisco (for topping) reserved 1/2 cup choc chips and combine with 2 T Crisco and melt in microwave 20 sec and drizzle over cake in the same way. 30

Perfect Buttermilk Scone Recipe Submitted By: MacKenzie Halpin Prep Time: 20 Minutes All Brands Cook Time: 15 minutes Sr. Manager of PD & Production INGREDIENTS: DIRECTIONS: 3 cups flour • Preheat oven to 400°F. 1/3 cup sugar • Combine the flour, sugar, salt, baking powder and baking soda in a large 1 tsp. salt 2 1/2 tsp. baking powder bowl. Add butter and mix with your fingertips to a coarse meal. 1/2 tsp. baking soda 3/4 cup (11/2 sticks) unsalted butter • Add buttermilk and mix just until combined. 1 cup buttermilk • If you wish to flavor your scones, you should add at this point - dried fruit, 1 tablespoon heavy cream, for brushing chocolate chips, savory items like cheese and chives, etc. • Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. • Cut each round into 8 wedges and place slightly separated on a greased baking sheet. • Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade. 31

Mom's Floofiest Pumpkin Cookies! Submitted By: Michelle Hughes Prep Time: 15 Minutes Ascena Cook Time: 15 Minutes eCommerce Fraud Prevention Manager If you are using a banana instead of INGREDIENTS: the eggs, the cookies will be a little bit sweeter. I would recommend using semi- 1/2 cup Crisco sweet or dark chocolate chips to keep 1 cup sugar them from being too sweet. You may be 2 eggs (or substitute 1 ripe banana, smashed) able to cut the amount of sugar as a result 1 cup pumpkin (canned) of using the bananas, but I haven't done 2 cups all-purpose flour, sifted 4 tsp. baking powder so can't make any suggestions. 1 tsp. salt 3 1/4 tsp. pumpkin pie spice These cookies expand A LOT! If you do 1 cup chocolate chips (any kind will be delicious!) not want giant cookies, you'll want to make sure that they are smaller than you DIRECTIONS: might be inclined to make when you are putting the batter on your baking sheet. • Preheat oven to 350°F. Also, try to keep them the same relative • In a bowl, cream the Crisco and sugar together by slowing size to ensure consistent baking times. adding in the sugar while whipping the Crisco. Continue until 32 well-incorporated and relatively light and fluffy. • Add in 2 eggs (or 1 smashed banana) and pumpkin. Mix well. • Stir in dry ingredients and mix until well-blended. The mixture will be quite thick. • Stir in the chocolate chips. • Drop by tsp. full onto a baking sheet. I recommend using parchment paper, but if you don't have that, do run a bit of Crisco or something similar around the sheet to prevent sticking. • Bake for approximately 15 minutes. Check with a toothpick; if the toothpick comes out clean, they are done.

Matcha Crepe Cake INGREDIENTS: Crepe cake frosting: 1.5 tsp. matcha powder Submitted By: Marika Mirren Crepe: 12 ml. warm water LOFT 3 large eggs 185 ml. whipping cream Production Designer 280 ml. milk 50 gr sugar 50 gr sugar Prep Time: 30 Minutes 100 gr cake flour Cook Time: 20 minutes (can use all-purpose flour) 2 tsp. matcha powder 25 ml. oil of your choice DIRECTIONS: The crepe batter can be made in the blender by adding all the ingredients at • In a bowl, combine eggs, sugar and milk and mix. Sift flour and once and blending until well combined. matcha power into the bowl and mix all the ingredients until well You can pre-trim crepes to combined. your desired shape before assembling the cake • Heat a medium pan over the medium heat. Once the pan is hot, 33 lightly coat with oil and add about 3 tbsp. of batter (or enough to lightly coat the bottom of the pan) swirling the skillet to evenly coat the bottom. Saute about 30 seconds or until bubbles form and with a thin edged spatula, flip and saute other side for 30 seconds. Place on a clean surface (such as a cutting board) and allow the layers to cool before stacking them. • In a small bowl or cup, combine matcha powder and warm water and mix until powder is dissolved. Set aside. Using hand mixer or a stand mixer, combine whipping cream and sugar and mix until whipped but still runny. Add half of the matcha mixture and mix again while gradually adding the rest of the matcha mixture. The frosting is ready when the texture is a consistency of stiff picks. • Place the first crepe layer onto the platter and spread about 3 tbsp. of frosting. Continue until the cake is fully assembled. Refrigerate for at least 4 hours or until frosting has firmed up. Trim the edges if desired and dust the top with powdered sugar and matcha powder.

Fan Favorite Monkey INGREDIENTS: Bread 1/2 cup brown sugar Submitted By: Breanna Miller 1 cup Butter Lane Bryant 2-3 tsps. Cinnamon Merchant 2 cans Buttermilk Biscuits (non flaky) 1 cup Sugar Prep Time: 15 Minutes Cook Time: 30-35 minutes DIRECTIONS: • Heat oven to 350°F. Open biscuits and cut each biscuit in 16 small pieces (this is the trick!). • Combine 1 cup of regular sugar with 2-3 tsps cinnamon in a bowl & then toss the pieces in the mixture as you cut them. • Once the pieces are nice and coated, spray a bundt pan with cookie spray and spread the pieces throughout. • Melt the butter & 1/2 cup brown sugar together in a small pan on the stove & then pour over the biscuits • Bake for 30-35 minutes until the crust is a deep brown on top. Allow to cool for 15-20 minutes before flipping over onto a plate. Chocolate Chip Cookies (Dough Balls) Submitted By: Angela Bragg Prep Time: 10 Minutes Ascena Cook Time: 10 minutes Contact Center Operations INGREDIENTS: DIRECTIONS: They don't look like your typical chocolate chip cookies and they 1 cup. Butter • Blend eggs, sugar and butter together. are incredibly addictive. Enjoy! 4 eggs • Then add baking soda, flour, 1 cup. brown sugar 1/2 cup of sugar chocolate chips, salt and vanilla. 1 Tsp. baking soda 5 cups. of flour • There is a lot of flour, so you will have 1 bag of mini chocolate chips 1Tsp. of salt to trust the recipe. :) 1Tsp. of vanilla • You can then roll into perfect balls or just plop onto pan in spoonfuls. • Bake at 350°F for 10-12 minutes. 34

Chocolate Chip Oatmeal Cookies Submitted By: Megan Johnson Ascena Associate Services Manager Prep Time: 10 Minutes Cook Time: 10-13 minutes INGREDIENTS: 3/4 cup brown sugar 3/4 cup white sugar 1 cup Crisco (shortening) 2 eggs 1 tsp. salt 1 tsp. baking soda 1 tsp. vanilla 1.5 cup flour 2 cups oatmeal 8+ oz chocolate chips or M&Ms DIRECTIONS: • Preheat oven to 350°F. • Cream the sugars with the shortening. Then, mix each ingredient in the order listed one by one. • Place cookie dough in balls on a cookie sheet. • Makes approx. 2 dozen medium sized cookies (24 cookies). 35

Hershey Prep Time: 30 Minutes Chocolate Cook Time: 35-40 minutes for 9 x 13 pan Cake & Frosting or 22 minutes for round pans. Submitted By: Richelle Farmer Justice Senior Specialist, Store Operations INGREDIENTS: Cake: 1 cup flour 1 cup Hershey cocoa 1 tsp. baking powder 2 cup sugar 1 tsp. baking soda 1 tsp. salt 2 eggs 1 cup oil 1 cup milk 2 tsp. vanilla 1 cup boiling water Frosting: 6 tbsp. butter or margarine 1/2 cup Hershey Cocoa 2 2/3 cup confectioners‚ sugar 1/3 cup milk 1 tsp. vanilla DIRECTIONS: Cake: • Mix all dry ingredients. • Add all other ingredients except boiling water. • Beat for approximately 2 minutes. • Add boiling water at the end. Batter will be very thin. • Spray or grease pan. • Bake at 325°F. for 35-40 minutes for 9” x 13” pan; 22 minutes for round pans. Frosting: • Mix all ingredients until smooth. 36

Berry Trifle Submitted By: Susan Burt ascena Executive Assistant Prep Time: 30 Minutes Cook Time: 0 INGREDIENTS: 1 (8oz) cup seedless raspberry jam 1 quart strawberries - hulled and cut into 1/4 inch pieces 1 pint raspberries 1 pint blueberries 1 pint blackberries 1 - 1/2 cups heavy whipping cream (cold) 16 ounces (2 8 oz. pkgs) cream cheese - room temp. 1 - 3/4 cups confectioners sugar 1 tsp. vanilla extract 1 package crisp lady fingers (also called Savoiardi Biscuits) Fresh mint for garnish DIRECTIONS: • Clean, dry and set aside your berries. CHEF TIP: • Heat Raspberry Jam in microwave - about 1 minute until hot/liquidy. Set aside. (You will toss with berries prior to building trifle.) This tastes best when it sets overnight. All of those juices allow • In a large mixing bowl, whip the heavy cream until large the lady fingers to get nice and peaks form. In another bowl, beat the softened cream soft. I promise you this is easy, will cheese, with the powdered sugar until smooth and creamy. be a hit at any dinner party and Beat in the vanilla. FOLD the whip cream in 1/3 at a time using a rubber spatula until all is well combined (*If you your friends will be asking for it again and again! don't know how to 'FOLD', refer to Schitts Creek FOLD IN THE CHEESE episode!! *it doesn't help, but it will make you laugh!) • Mix your berries and jam well, set aside. (When building trifle be sure to incorporate all of the juices from jam into your layers the trifle bowl - it will help your ladyfingers get soft as the trifle sets.) • To build trifle: use a tall trifle dish (or a large glass bowl) Begin with a layer of lady fingers on bottom (break into pieces where necessary to cover bottom of dish). Follow with a layer of the jam/berry mixture and then lastly, a layer of 1/3 of the cream mixture. Alternate lady fingers, jam, and cream cheese mixture, ending with a top layer of cream cheese mixture (I always reserve a few berries as garnish for the top of the dish along with some crushed lady fingers and mint sprig - see picture). • Refrigerate for at least 8 hours or overnight before serving. Serve and enjoy! 37

Soft Pumpkin INGREDIENTS: DIRECTIONS: Oatmeal Cookies For the cookies: • Preheat oven to 350°F. Line a cookie sheet with 1 tbsp. ground flaxseed + 3 tbsp. Submitted By: Plus Segment’s Livi water parchment paper or a Silipat baking mat. Active group 1 cup pumpkin puree Lane Bryant/Cacique 2 tbsp. blackstrap molasses • Mix flax and water in a small bowl. Set aside. 1/2 cup coconut sugar • In a medium mixing bowl, stir together pumpkin, Prep Time: 10 Minutes 1 tsp. vanilla extract Cook Time: 20 minutes 1 cup almond flour molasses, coconut sugar, and vanilla. Stir in flax 1 cup oat flour (certified GF if mixture. necessary) 1/2 cup old-fashioned oats (certified • In a large bowl, stir together almond flour, GF if necessary) 1/2 tsp. salt oat flour, oats, salt, baking soda, pumpkin pie 1 tsp. baking soda spice, and cinnamon. Pour wet into dry and mix 1 tsp. pumpkin pie spice until just combined. 1/2 tsp. cinnamon For the glaze: • Drop large spoonfuls of dough onto pan to form 1/4 cup chocolate chips 2 Tsp. coconut oil 12 large cookies. The batter will be wet and sticky–that’s ok! Wet your hands to help form the cookies and flatten slightly as they won’t spread in the oven. • Bake for 20 minutes. Cool on a cooling rack. Meanwhile, place chocolate chips and coconut oil in a small bowl and melt for 20 second increments, stirring each time, until smooth. • Use a fork to drizzle over cookies. Gooey Carmel INGREDIENTS DIRECTIONS Rolls 2 loafs frozen bread dough • Make the night before. Submitted By: Kaelynn Allen 1 (4.6 oz.) cook & serve canilla • Grease 8x10 pan. Ascena pudding • Cut bread dough in small pieces and HR Coordinator 1 cup brown sugar Prep Time: 10 Minutes 1 stick butter place 1 loaf on bottom of pan. Cook Time: Make the night before 3 tbsp. milk 3 tsp. cinnamon • Melt butter and take off heat. CHEF TIP: • Add brown sugar, milk, cinnamon and Make the night before. pudding‚ mix well. 38 • Pour mixture over bread loaf in pan. • Place other cut up loaf on top. • Cover and put in fridge overnight. • Bake at 350°F for 30 minutes or until done in middle and brown on top. • Flip over pan and serve warm.

Crustless Apple Pie INGREDIENTS: Submitted By: Plus Segment’s Livi 3 large baking apples, halved vertically and cored Active group 6 tbsp. melted butter, divided Lane Bryant/Cacique 1/4 cup granulated sugar, plus more for sprinkling 1 tsp. ground cinnamon Prep Time: 5 Minutes 2/3 cup old-fashioned rolled oats Cook Time: 55 minutes vanilla ice cream, for serving warm caramel, for drizzling DIRECTIONS: • Preheat oven to 350°F and line a baking sheet with parchment paper. • Place each apple half flat side down and use a paring knife to create thin slices all the way across, making sure to stop slicing right before the bottom of the apple (so it stays together as one piece). • Transfer apple halves to prepared baking sheet. • Lightly brush apple tops with 2 tablespoons melted butter and sprinkle each with sugar. • Bake until apples are soft and caramelized, about 25 minutes. • Remove from oven. In a small bowl, combine remaining 4 tablespoons melted butter, sugar, cinnamon, and oats. • Once cool enough to handle, spoon mixture inside apple slits. • Return to oven and bake 10 minutes more. • Top each with a scoop of ice cream, then drizzle with caramel before serving. 39

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