HOLIDAY RECIPES
Atrium Hospitality
December 2022
EGGNOG CINNAMON ROLLS
Jenn Andes
Filling • ½ C unsalted butter, at room temperature • 1 C firmly backed light brown sugar • 4 Tsp Cinnamon • 2 tsp grated nutmeg Glaze • 4 oz cream cheese, at room temperature
Dough • 1/3 C sugar • 1 package quick-rising yeast (.25 oz) • 2 teapsoons kosher salt • 4 ½ C flour – divided • ½ C eggnong • ½ C sour cream • 6 TBSP unsalted butter, softened • 1 large egg, lightly beaten • Cooking spray
• 4 TBSP unsalted butter • 1 ½ C powdered sugar • 4 TBSP eggnog • ½ tsp Vanilla
1. Combine sugar, yeast, salt, and 4 cups of the flour in the work bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until just combined, about 15 seconds. With mixer running on low speed, add eggnog, sour cream, butter, and egg. Continue beating until dough forms, 1 to 2 minutes. Switch to a dough hook attachment. Beat on medium-low speed until dough is smooth and elastic, 6 to 9 minutes; gradually add remaining 1/2 cup flour, 1/2 to 1 teaspoon at a time, if necessary.
2. Place dough in a large bowl greased with cooking spray and turn to coat. Cover with a clean kitchen towel and let rise in a warm draft-free place until dough has doubled in size, 2 to 3 hours.
3. Spray a 13- x 9-inch pan with cooking spray. Lightly punch down dough. On a lightly floured surface, roll dough into an 18- x 10-inch rectangle.
4. For the filling spread 1/2 cup of butter over the dough. In a small bowl, stir together brown sugar, cinnamon, and nutmeg. Sprinkle evenly over butter. Starting with one long side, roll dough into a log; pinch seam to seal. Slice into 12 rolls. Place rolls in the prepared pan. Cover, and let rise in a warm draft-free place until doubled in size, 1 hour to 1 hour and 15 minutes.
5. Preheat the oven to 350 degrees F (175 degrees C).
6. Bake in the preheated oven, uncovered, until golden brown, 25 to 30 minutes. Let cool in pan on a wire rack 15 minutes.
7. Add cream cheese and 4 tablespoons butter to the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until smooth, 1 to 2 minutes. Add powdered sugar, eggnog, and vanilla. Beat on medium speed until smooth, about 1 minute.
8. Drizzle glaze over warm rolls. Serve with freshly grated nutmeg sprinkled on top and any extra glaze, if desired.
MULLED WINE
Beata Hill
INGREDIENTS • Wine (Zinfandel or Merlot) • Brandy • Oranges • Cinnamon sticks • Spices: whole cloves and star anise • Maple syrup or honey
1. Combine all ingredients in a saucepan and stir
2. Simmer - Avoid letting it bubble in any way. Alcohol begins to vaporize at 172°F, so don’t let the wine evaporate. Reduce heat to low, cover completely, and let the wine simmer for at least 15 minutes
3. Strain and add maple syrup or honey if needed
4. Serve warm
SUGAR PUFFS
Meagan Runne
INGREDIENTS •
2 cups sugar
• • • • • • • •
2 eggs
2 tsp vanilla
1 cup Crisco 1 cup milk
4 tsp baking power 2 tsp baking soda
5 cups flour
½ tsp salt
1. Cream the sugar, eggs, vanilla, Crisco and milk 2. Sift together the baking powder, baking soda, flour and salr 3. Roll teaspoon batter in powered sugar 4. Put on greased cookie sheet 5. Bake at 350 degrees for 12 minutes
DUNKAROO DIP
Lauren Garrard
INGREDIENTS • 1 box of funfetti cake mix • 8 ounces cool whip thawed • 2 3.25 ounces snack pack vanilla pudding • Rainbow sprinkles
1. Microwave cake mix until the temperature reaches 165 degrees
2. Use a hand mixer to mix together all ingredients
3. Serve with graham crackers, teddy grahams, fruit or cookies
APPLESAUCE CAKE BAKED IN A JAR
LeighAnne Garren
INGREDIENTS
1. Cream shortening and add sugar. Beat in eggs, applesauce and water. Sift together flour, baking powder, baking soda, salt and spices. Add Applesauce mixture. Stir in nuts.
• 2/3 Cup Shortening • 2 2/3 Cups Sugar • 4 Eggs • 2 Cups Applesauce • 2/3 Cup Water • 3 1/3 Cups Flower • 1 tsp Cinnamon • 1 tsp Ground Cloves • 2/3 Cup Chopped Nuts (optional)
2. Pour into well-greased pint jars with wide mouths and no necks. Fill half full of batter. Bake at 325* for about 45 minutes.
3. Remove one jar at a time from oven. Wipe sealing edge clean, put on lid and ring and screw tight. Jar will seal as cake cools. Store as you would regular canned goods. Shelf life 18 months.
• ½ tsp Baking Power • 2 tsp Baking Soda • 1 ½ tsp Salt
CHOCOLATE CHIP COOKIES
Hayley Jarrio
INGREDIENTS • 1 cup butter, softened • 1 cup white sugar • 1 cup packed brown sugar • 2 eggs • 2 teaspoons vanilla extract
1. Preheat the oven to 350 degrees 2. Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in eggs, one at a time, then stir in vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and walnuts. 3. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets. 4. Bake in the preheated oven until edges are nicely browned, about 10 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.
• 1 teaspoon baking soda • 2 teaspoons hot water • ½ teaspoon salt • 3 cups all-purpose flour • 2 cups semisweet chocolate chips
RED VELVET GOOEY BUTTER COOKIES
Amanda Cushing
INGREDIENTS •
1. In a medium bowl, cream together the cream cheese and butter. Add egg and vanilla. 2. Add cake mix and mix until well blended. 3. Refrigerate for two hours. Note: The batter will be REALLY creamy when you first blend it. Placing it in the fridge will help it firm up so you can roll it into balls. 4. Preheat oven to 350 degrees. 5. Roll into 1-inch balls and roll the balls in the confectioners’ sugar. Note: I love to use a cookie scoop as it keeps things much neater during the rolling process. It also allows your cookies to all be about the same size which helps for even baking and makes them pretty when you wrap them up! 6. Place 1 inch apart onto an ungreased cookie sheet. Note: I placed my cookies on a Silpat, which cooked them PERFECTLY. Not required, of course, but a nice touch! 7. Bake for 10 to 15 minutes in the preheated oven. Note: My cookies looked awesome after 13 minutes. 8. Move to a wire rack until cooled.
1 package (8 oz) reduced fat cream cheese, at room temperature
•
½ cup butter, at room temperature
• • • •
1 egg
1 tsp. vanilla extract
1 box red velvet cake mix
confectioners’ sugar, for dusting
CROCK POT HOT CHOCOLATE
Ashlyn Vermillion
INGREDIENTS •
1.5 cups heavy whipping cream
• • •
1 14oz can sweetened condensed milk
6 cups milk
1 teaspoon vanilla
• 2 cups of milk chocolate chips (can also use half semi-sweet) I doubled this for a large party and used a 6.5 quart crock pot which was filled almost to the very top
1. Stir together the whipping cream, milk, vanilla, and chocolate chips in a 5 quart crock pot (if doubling, use a 6-7 quart slow cooker/crock pot). 2. Cover and cook on low for 2 hours, stirring occasionally with whisk, until mixture is hot and chocolate chips are melted. 3. Once it is heated through and chocolate is melted, switch the slow cooker to the warm setting. Stir again before serving. (If you have trouble getting the chocolate to melt, turn to high temporarily). 4. Garnish individual cups of hot chocolate with whipped cream or marshmallows.
AVALANCHE BARK COOKIES Heather Oglesby
Ingredients • 2 Cups of Rice Krispies or whatever brand you want to use (I use Aldi brand too) • 1 cup of mini Marshmallows
• ½ cup of Peanut Butter • 1lb of White chocolate • ¼ cup of mini chocolate chips (to sprinkle on top)
1. Line 2 baking sheets with parchment paper and set aside 2. Mix cereal and marshmallows in large bowl and set aside 3. Melt white chocolate and peanut butter together in a double boiler (I prefer the double boiler because I have burnt a lot of white chocolate in the microwave….lol) 4. Once the white chocolate and peanut butter are melted, pour over the cereal mixture and stir until completely coated.
5. Drop using a tablespoon onto the lined pans 6. Sprinkle with mine chocolate chips, if desire 7. Place in refrigerator until chocolate is set
**Store in an airtight container for up to 5 days in a cool place.
BUCKEYES Heather Oglesby
Ingredients • 14oz Peanut Butter (1 ¾ cups)
• 1 stick of Butter (melted) • 1lb of Confectioner’s Sugar • ½ bar of Paraffin • 1 bag of chocolate chips (I use Hershey dark chocolate chips)
1. Line 2 cookie sheets with Wax paper and set aside 2. Mix Peanut butter and butter together (either by hand or in a mixer) and slowly add in the confectioner’s sugar (or will be all over the place….LOL) 3. Once mixed together, roll into balls and place on cookie sheet. 4. Refrigerate the peanut butter balls for about 30 minutes 5. While they are setting up, melt the paraffin in a small pot and once it is melted, add the chocolate chips until both are fully melted. 6. Take a pan of the balls out of the refrigerator and use a toothpick to dip them in the chocolate. Do not fully dip them as they need to look like a buckeye nut (see above) 7. Place back into refrigerator to let the chocolate harden. 8. Store in a container in the refrigerator.
WHOLE 30 SHEPHERDS PIE Rebecca Brown
Ingredients • 2 medium sweet potatoes • olive oil (1 tsp divided) • 1⁄2 yellow onion (medium) • 1 shallot clove • 4 carrots • 3 Ribs celery • 1 cup cauliflower florets • 2.5 cups bone broth (divided) • 1 cup peas • 1 pound ground beef • 1⁄2 teaspoon fennel seeds • 1⁄2 teaspoon oregano • 1⁄2 teaspoon marjoram • 1⁄2 teaspoon salt (divided) • pepper • 5 sprigs fresh parsley • 2 tablespoons tamarind paste • 1 tablespoon water
1. Cut sweet potatoes in large cubes and boil in salt water until soft. 2. Dice yellow onion and shallot 3. Drizzle about 1/2 tsp oil in large saute pan on medium heat and add in onions and shallot. Saute for 2-3 minutes or until translucent 4. Meanwhile, slice carrots and celery into uniform slices. Chop cauliflower 5. Add carrots, celery, and cauliflower to the pan. Mix in 1/2 cup broth. Reduce heat to medium-low and simmer for 10-12 minutes 6. Add in peas, ground beef, about 1/4 tsp salt, and spices. Dice parsley and add to mix along with remaining broth and tamarind paste. Stir well. 7. Simmer for 15 minutes and preheat the oven to 450 8. While the meat mixture is simmering, drain sweet potatoes 9. Mash sweet potatoes with remaining olive oil, 1 tbsp water and remaining salt 10. Spread beef mixture evenly across 4 6-inch round baking dishes. The liquid sauce should go to the middle of each dish. If you have excess broth, you can discard or serve on the side as a gravy. 11. Evenly spread mashed potatoes over the top of each pan, frosting the sweet potatoes on top of the veggies and meat like you would frosting on a cake. Make peaks in the potatoes like you would to merengue. 12. Bake at 450 degrees for 15-18 minutes or until potatoes are crisped at the peaks and the edges are slightly golden brown.
SAUSAGE CHEESE BALLS Kristi Mason
Ingredients • 3 cups Original Bisquick™ mix • 1-pound uncooked bulk pork sausage • 4 cups shredded Cheddar cheese (16 ounces) • ½ cup grated Parmesan cheese • ½ cup milk • ½ teaspoon dried rosemary leaves, crushed • 1 ½ teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes • Barbecue sauce or chili sauce, if desired
1. Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan.
2. In large bowl, stir together all ingredients except barbecue sauce, using hands or spoon. Shape mixture into 1-inch balls. Place in pan. 3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
CROCKPOT MEATBALLS Kristi Mason
Ingredients • 2 lb. frozen fully cooked meatballs (1 inch) • 1 bottle (18 oz.) KRAFT Original Barbecue Sauce • 1/2 cup grape jelly
1. Place meatballs in slow cooker.
2. Mix remaining ingredients; pour over meatballs. Cover with lid.
3. Cook on LOW 4 hours (or on HIGH 2 hours).
FRENCH TOAST CASSEROLE Kristi Mason
Ingredients • 10 cups good-quality French bread, sourdough, ciabatta, or challah • 1/2 cup (45g) chopped pecans • 5 large eggs • 1 1/2 cups whole milk • 1/4 cup (50g) granulated sugar • Zest of 1 medium orange, finely grated • 1/2 teaspoons ground cinnamon • 1/4 teaspoon kosher salt • 4 tablespoons unsalted butter, melted • 3 tablespoons dark brown sugar • 1 teaspoon ground cinnamon • Pinch kosher salt
1. Preheat the oven to 375°F
2. Cube the bread
3. Layer the bread and pecans in a baking dish
4. In a small bowl, whisk the eggs together. Add the milk, sugar, orange zest, 1/2 teaspoon of cinnamon, and salt, and mix well. Pour the egg and milk mixture evenly over all the bread chunks 5. In another bowl, mix the melted butter with the brown sugar, 1 teaspoon cinnamon, and a pinch of salt 6. Bake the casserole, uncovered, for 35 to 45 minutes.
SCOTCH-A-ROES Ashley Beckman
Ingredients • 1 c. sugar • 1 c. light corn syrup
• 1 c. peanut butter • 6 c. rice Krispie’s • 1 6oz. package nestles semi sweet chocolates • 1 6 oz. package nestles butterscotch
1. Cook sugar & corn syrup in 3 qt. sauce pan over medium heat until mixture boils
2. Remove from heat, stir in peanut butter and rice Krispie’s
3. Press into buttered 13x9 pan, let harden
4. Melt chocolate and butterscotch and stir together
5. Spread over Krispie mixture
6. Chill about 5 minutes until firm.
SPICY MEXICAN HOT CHOCOLATE COOKIES
Ingredients • 1 ¾ cups white sugar, divided • 1 cup softened butter • 1 teaspoon vanilla extract • ½ teaspoon sea salt • 2 large eggs • 2 teaspoons cream of tartar • 1 teaspoon baking soda
1. Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. 2. Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough. 3. Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl. 4. Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets. 5. Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.
• ½ cup unsweetened cocoa powder • 1 teaspoon ground cinnamon, divided • ½ teaspoon cayenne pepper • 2 ¼ cups all-purpose flour • 1 cup semisweet chocolate chips
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