2019 BHRI Recipe Book

(Slow Cooker) Old Fashioned BBQ Beef Sandwiches

Submitted by: Heather Silberg, Logistics Sales Executive – Chicago West

Ingredients:

3 pounds beef brisket Freshly ground pepper ¼ pound brown sugar ¼ cup tomato paste

• ½ red onion, chopped – save the other half for slices • ½ cup ketchup • 2 Tbsp. cider vinegar • 1 Tbsp. worestershire sauce • 2 Tbsp molasses • ¾ cup water • ½ tsp. chili powder • 1 tsp. yellow mustard • 1 tsp coarse salt – to taste • 4 hoagie rolls • 4 dill pickles

Directions:

• Trim all visible fat from the brisket and place it on a cutting board and rub with pepper. Place brown sugar, tomato paste, chopped red onion, ketchup, vinegar, Worcestershire, molasses, water, chili powder, mustard and salt in a slow cooker and stir well. Add meat and cook on low heat for eight (8) hours on low. • Remove meat from cooker and shred; return to cooker and stir to coat with sauce. • Spoon meat onto rolls and top with pickle slices.

Notes: •

Makes one (1) gallon of salsa

• Can be served immediately but chilling a little while seems to bring out more flavor

Notes:

Boiled Cookies

Submitted by: Dan Rutherford, Vice President of Logistics Operations – Fort Wayne

Ingredients:

2 cups sugar ½ cup milk ¼ cup butter

3 cups oatmeal (quick oats)

½ cup peanut butter

1 tsp. vanilla

Directions:

• Boil (rolling boil) one minute (medium heat) the sugar, milk & butter – stir constantly • Remove from heat & add oatmeal, peanut butter & vanilla • Drop by teaspoons on waxed paper and cool

Bourbon Peach Pie

Submitted by: Sara Fredrickson, Logistics Sales Executive - Dallas

Ingredients:

1 1/2 c. sugar

5 eggs

Pinch of salt

1/4 c. melted butter

1 1/2 c. corn syrup

1/4 c. bourbon

3 1/2 c. pecans

2 (9 inch) unbaked pie shells

Directions:

• Combine all ingredients together except pecans, mix well. • Divide pecans between two pie shells. • Pour filling over pecans. • Bake in preheated 375* oven until the centers are set and the crust has browned. • Cool before cutting.

Cherry Delight

Submitted by: Kaylie Smith, Safety Coordinator – Fort Wayne

Ingredients:

20 graham crackers, finely crushed

1/2 cup confectioner's sugar

1/4 cup butter, melted

• 1 (8 ounce) package of cream cheese, at room temperature • 1 (8 ounce) container of Cool Whip • 1 cup confectioner's sugar • 1 (12 ounce) can of cherry pie filling

Directions:

• Mix graham crackers, (1/2 cup) confectioners’ sugar & butter together in a bowl; press into a 9x9 pan • In an electric mixing bowl, mix cream cheese, cool whip and (1 cup) confectioners’ sugar until smooth; spread over graham cracker crust • Pour cherry pie filling over cream cheese mixture • Refrigerate until firm

Notes: • This can definitely be doubled and added into a 9X13 pan! Great dish for the holidays!! :)

Notes:

Dirt Dessert

Submitted by: Megan Runyan, Logistics Customer Service Representative – Fort Wayne

Ingredients:

1 Small Pkg. Oreo Cookies

1- 12 oz Cool Whip

1- 8 oz Cream Cheese

1 Cup Powdered Sugar

1/2 Cup Butter

3 Cups Milk

• 2 Packages Instant French Vanilla Pudding • 1 Tbsp. Vanilla

Directions:

• Crush Oreo cookies and place half in the bottom of a 9 x 13 inch pan • Combine cream cheese, powdered sugar, butter, and cool whip • Combine milk, pudding, and vanilla • Mix all together and pour over Oreos • Top with remaining cookies • Chill 2 hours

Gingerbread Boys

Submitted by: Heather Silberg, Logistics Sales Executive – Chicago West

Ingredients:

1 tsp. salt

½ tsp. cloves 5 cups flour ¼ tsp. nutmeg 1 tsp. ginger 1 cup Crisco

1 egg

1 ¼ cup sugar 1 cup molasses

1 1/8 tsp. baking soda

1/3 cup hot water

Directions:

• Blend together flour, salt and spices. (Set aside.) • Cream shortening and egg, add molasses • Dissolve soda in water and add to liquids • Mix the liquid mixture into the flour mixture until well blended • Chill dough (I freeze overnight.) • Roll to the thickness that you desire and cut • Bake at 350* for 8 minutes

Notes: • I made two times each batch and then two batches. Makes approximately 200 boys. • Can be served immediately but chilling a little while seems to bring out more flavor

Notes:

Hanky Pankies

Submitted by: Karla Lawrence, Safety Coordinator - Indianapolis

Ingredients:

1 lb. ground beef

1- roll breakfast sausage

• 1 lb. American or Farmers Cheese shredded • 2 TBSP. Worcestershire - or to taste • Salt, pepper to taste • 1 bag of deli rye bread

Directions:

• Cook and drain ground beef and sausage • Add cheese add Worcestershire salt and pepper spread on each slice of deli rye bread • Bake at 400 degrees until bubbles • Cool and enjoy

Notes: • This recipe is always a favorite finger food in my family. Easy to prepare and yummy to eat. Never have left over's!! Easy to double the recipe if you have a larger crowd at your house.

Hot Chocolate Cookies

Submitted by: Jamie Buchanan, Communications Content Manager

Ingredients:

1/2 cup butter

12 oz. semi-sweet chocolate chips 1 1/3 cups brown sugar, packed

3 large eggs 2 tsp. vanilla

1/4 cup cocoa powder

1 ½ cups flour

1 ½ tsp baking powder

¼ tsp salt

• 8 oz. dark chocolate cut into ½ inch pieces • 12 large marshmallows cut in half (I use 3 mini marshmallows per cookie instead, it’s cuter 😊 )

Directions:

• To a medium, microwave-safe bowl, add the butter, chocolate chips, and heat on high power to melt for 1 minute. Stop to check and stir. Heat in 15-second bursts, stopping to stir after each burst, until chocolate has melted and can be stirred smooth Alternatively, melt the chocolate chips and butter in a medium saucepan over low heat, stirring constantly until just melted. • To a separate large bowl, add the brown sugar, eggs, and vanilla. Beat with a handheld electric mixer on medium speed just until blended, about 1 minute. • Add the cooled chocolate mixture and beat on medium speed until just until combined, about 1 minute. • Add the cocoa powder, flour, baking powder, and salt. Beat on low speed just until combined, about 1 minute. • Cover bowl with plastic wrap and refrigerate for 2 hours, or until dough has firmed up significantly. If you accidentally over-chill it and it becomes too firm, allow bowl to rest on counter until you can scoop it. • Preheat oven to 325F. Line a baking sheet with a Silpat or spray with cooking spray. • Flatten slightly and bake for 10 minutes, or until edges and tops have just set, even if slightly undercooked and glossy in the center. • Remove baking sheet from oven, add 1 piece of dark chocolate to the center of each cookie. • Place marshmallow on the top of each piece of chocolate on all the cookies, pushing down very slightly so the marshmallow adheres. • Return baking sheet to oven and bake for about 5 minutes, or just until marshmallows have puffed; don’t let them brown and don’t overbake. Cookies firm up as they cool.

Notes:

Nutter Butter Cookie Lasagna (GiGi’s Yum Yums)

Submitted by: Sara Fredrickson, Logistics Sales Executive - Dallas

Ingredients:

• 1 box of Nutter Butter cookies (or more depending on layers) • Cool Whip • Mini Peanut Butter Cups • 1/2 cup (melted) peanut butter • 1 box of instant or regular vanilla pudding (prepared according to the package)

Directions:

• Line the bottom of an 8x8 pan with Nutter Butter Cookies • Top with a drizzle of the melted peanut butter • Add half of the pudding • Add half the Cool Whip (I like to use a pastry bag so it is pretty, but you can spread it if you prefer.) • Top with chopped Peanut Butter Cups. • Repeat the layering! • Decorate the top with crushed Nutter Butter cookies, Peanut Butter Cups and a drizzle more of peanut butter! Notes: • This must be chilled overnight for the cookies to soften! We are talking 24 hours or more. • A little tip to speed the softening up....halve the cookies lengthwise (don't worry about the cream) and layer them halved. • Or you could even chop the cookies and use chopped cookies in the layers! • Either way you choose will be delicious!!!!!

Notes:

Scotty’s Salsa

Submitted by: Scotty Hepler, Lease Purchase Manager- Fort Wayne, IN

Ingredients:

8 cups tomatoes

• Jalapenos (to taste – 3 to 4 will make it spicy) • 1 stalk of fresh Cilantro • 1 medium size white onion • 1 stalk green onions • 2 Tb garlic • 2 Tb salt • 2 limes (or 2 Tb of lime juice)

Directions:

• Process tomatoes (process to taste, either chunky or smooth), strain the juice and pour into serving/storage bowl. • Process Jalapenos into small chunks and add to bowl • Process white onion into small to medium chunks and add to bowl • Dice Cilantro finely and add to bowl • Cut green onions into small to medium chunks and add to bowl • Add garlic and salt and squeeze 2 limes into bowl • Stir all ingredients together

Notes: •

Makes one (1) gallon of salsa

• Can be served immediately but chilling a little while seems to bring out more flavor

Notes:

Southwestern Chicken Dip

Submitted by: Lori Marquette, Logistics Coordinator – Fort Wayne

Ingredients:

3-4 boneless chicken breasts

1 can Rotel tomatoes

1 can black beans, drained

• 1 can corn or 2/3 small bag of frozen corn • 1 bar cream cheese • (optional) 1-2 diced jalapeno peppers

Directions:

Spray crockpot with Pam.

• Cut up chicken breasts into bite-sized pieces and put in crockpot. • Add salt, pepper, garlic, onion powder, and any preferred seasonings or spices, can be made mild to hot. • Place Rotel tomatoes, black beans, corn on top of chicken, and then place cream cheese on top. (I keep all separate until cream cheese is melted and then mix all ingredients together.) • Cook in crockpot for 4 hours on high or 6 hours on low. Make sure chicken is cooked completely. • Serve with tortilla chips.

Notes:

Vegetable Lasagna

Submitted by: Anne Terry, Logistics Administrative Specialist – Fort Wayne

Ingredients:

No-Cook Tomato Sauce:

1 (28-ounce) can crushed tomatoes

1/4 cup chopped fresh basil

• • • •

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced 1 teaspoon kosher salt

1/4 teaspoon red pepper flakes

No-Cook Cream Sauce:

• 4 ounces Parmesan cheese, grated (2 cups) • 1 cup whole milk cottage cheese • 1 cup heavy cream • 2 garlic cloves, minced • 1 teaspoon cornstarch • 1/2 teaspoon kosher salt • 1/2 teaspoon pepper

Vegetable Filling: 1

• 1/2 pounds eggplant, peeled and cut into 1/2-inch cubes (about 7 cups) • Kosher salt and ground black pepper • 1 pound zucchini, cut into 1/2-inch pieces (about 4 cups) • 1 pound yellow squash, cut into 1/2-inch pieces (about 4 cups) • 5 tablespoons plus 1 teaspoon extra virgin olive oil • 4 garlic cloves, minced • 1 tablespoon minced fresh thyme • 12 ounces baby spinach (about 12 cups) • 12 no-boil lasagna noodles • 1/2 cup minced pitted kalamata olives • 12 ounces low-moisture whole-milk mozzarella cheese, shredded (about 3 cups) • 2 tablespoons chopped fresh basil

Vegetable Lasagna - Continued

Directions:

• FOR THE TOMATO SAUCE: Whisk all ingredients together in bowl; set aside. • FOR THE CREAM SAUCE: Whisk all ingredients together in bowl; set aside. • FOR THE FILLING: o Adjust oven rack to middle position and heat oven to 375 degrees. o Toss eggplant with 1 teaspoon salt in large bowl. o

Line surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. o Spread eggplant in even layer over filters. o Wipe out and reserve now-empty bowl. o Microwave eggplant, uncovered, until dry to touch and slightly shriveled, about 10 minutes, tossing once halfway through to ensure that eggplant cooks evenly. Let cool slightly. o Return eggplant to bowl and toss with zucchini and squash. o Combine 1 tablespoon oil, garlic, and thyme in small bowl. o Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. o Add half eggplant mixture, ¼ teaspoon salt, and ¼ teaspoon pepper; cook, stirring occasionally, until vegetables are lightly browned, about 7 minutes. o Push vegetables to sides of skillet; add half of garlic mixture to clearing and cook, mashing with spatula, until fragrant, about 30 seconds. Stir to combine garlic mixture with vegetables and transfer to medium bowl. Repeat with remaining eggplant mixture, 2 tablespoons oil, and remaining garlic mixture. o Return skillet to medium-high heat, add remaining teaspoon oil, and heat until simmering. Add spinach and cook, stirring frequently, until wilted, about 3 minutes. Transfer spinach to paper towel-lined plate and drain 2 minutes. Stir into eggplant mixture. o Spray 13 by 9-inch baking dish with vegetable oil spray. Spread 1 cup tomato sauce in bottom of baking dish; place 4 noodles on top of sauce. Spread half of vegetable mixture over noodles, followed by half of olives, half of cream sauce, and 1 cup of mozzarella. Repeat layering with 4 noodles, 1 cup tomato sauce, remaining vegetables, remaining olives, remaining cream sauce, and 1 cup mozzarella. Place remaining 4 noodles on top layer of cheese. Spread remaining 1 cup tomato sauce over noodles and sprinkle with remaining 1 cup mozzarella. Lightly spray large sheet of aluminum foil with vegetable oil spray and cover lasagna. o Bake until -bubbling, about 35 minutes. o Cool on wire rack 25 minutes. o Cut into pieces, sprinkle with basil, and serve.

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