Atrium Hospitality
FALL RECIPES A t r i u m H o s p i t a l i t y
F a l l 2 0 2 0
BUCKEYES
Kimberly Furlong | SVP Revenue Strategies
INGREDIENTS •
3 C (28oz jar) creamy peanut butter
• • • • •
1 C butter, softened 2 tsp vanilla extract
8 C confectioners sugar
¾ lb semi-sweet chocolate chips
¼ C shortening (Crisco)
1. Line baking sheet with wax paper. 2. In a medium bowl, using your hands, mix peanut butter, butter, vanilla, and sugar to form a smooth, stiff dough. 3. Shape into balls using 2 teaspoons of dough for each ball and place on wax paper. 4. Refrigerate for 15 minutes. 5. Melt shortening and chocolate together in a double boiler over medium heat. Whisk together until smooth. 6. Remove balls from refrigerator. 7. Insert a wooden toothpick into a ball and dip into the melted chocolate and return to the wax paper, chocolate side down, and remove the toothpick.
8. Repeat with remaining balls. 9. Refrigerate for 30 minutes.
TIRAMISU Rocky Gupta | Vice President, Information Technology
INGREDIENTS • 1 1/2 cups espresso (or strong coffee), room temperature • 6 Tbsp golden rum divided • 40 ladyfingers • 6 egg yolks (large) • 3/4 cup granulated sugar • 16 oz mascarpone cheese cold • 2 cups heavy whipping cream cold • 2-3 Tbsp unsweetened cocoa powder to dust the top
1. In a bowl, stir together 1 1/2 cups espresso and 3 Tbsp rum. Quickly dip half of the ladyfingers, one at a time and arrange in a single layer in the bottom of a 9x13 casserole dish. Dip once on each side so they are moist but do not soak ladyfingers or the cake will collapse. 2. Whisk together yolks and sugar. Place over steam (on a saucepan with simmering water) and whisk 9- 10 minutes on low heat until the mixture is lighter in color and slightly thickened. Remove from heat and let cool slightly while doing step 3. 3. Beat together 16 oz mascarpone and 3 Tbsp rum. Use an electric hand mixer to beat in the warm yolk mixture until well incorporated. 4. In a separate bowl, beat cold heavy whipping cream until medium peaks form (about 3-4 minutes). Use a spatula to fold half of the whipped cream into mascarpone cream then blend in remaining whipped cream, just until incorporated. Do not overfold or it will become grainy. 5. Spread half of the cream over the first layer of ladyfingers. Dip and arrange remaining ladyfingers. Spread remaining cream. Refrigerate overnight. Dust with cocoa powder before serving. It is ok to dust with cocoa ahead of time - it will just darken it in color from the moisture.
PUMPKIN BREAD
Penny A. Murphy, CPP | Director, Benefits & HRIS
INGREDIENTS •
DIRECTIONS 1. Preheat oven to 350 degrees. 2. Grease two loaf pans. 3. In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves. 4. In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans. 5. Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.
3 1⁄2 cups all-purpose flour 2 teaspoons baking soda
• • • • • • • • • • • •
2 teaspoons salt
1 teaspoon baking powder 1 teaspoon ground nutmeg 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1⁄2 teaspoon ground cloves
3 cups white sugar 1 cup canola oil
4 large eggs eggs, beaten
2 cups solid pack pumpkin puree
2⁄3 cup water
CAKE RECIPE • 3 Eggs • 1 cup sugar • ½ tsp baking power • 2 ½ tsp pumpkin pie spice • 2/3 c. canned pumpkin • 1 tsp lemon juice • ¾ cup flour • 1 tsp salt PUMPKIN ROLL 1. Beat Eggs 5 minutes. 2. Add pumpkin and lemon juice, beat well. 3. Add all dry ingredients and combine. 4. Pour into greased and floured 9x13 jelly roll pan. 5. Bake at 375 for 15 minutes. 6. Cool slightly on baking rack. 7. Remove from pan onto pastry cloth coated in powdered sugar. 8. Cool completely in fridge. Jenn Andes | Enterprise Sales & Marketing Manager
FILLING RECIPE • 5 oz cream cheese • 1 cup powdered sugar • 4 tbsp margarine • ½ tsp vanilla
1. Combine all ingredients. 2. Spread onto cooled cake. 3. Roll and top with powdered sugar.
SLOW COOKER APPLE CRISP
Renee Lubinski | Director of Digital Marketing
TOPPING •
INGREDIENTS •
cup all-purpose flour
6 apples, peeled, cut into slices
• • • • •
½ cup old-fashioned oats ¾ cup packed brown sugar
• • •
½ cup granulated sugar
2 tablespoons all-purpose flour
¼ teaspoon salt
1teaspoon ground cinnamon
½ cup cold butter, cut into 8 pieces
Ice cream, if desired
1. Place apples in large bowl; add granulated sugar, 2 tablespoons flour and the cinnamon. 2. Stir until apples are evenly coated. 3. Spray 4- to 5-quart slow cooker with cooking spray. Place apple mixture into slow cooker. 4. In large bowl, mix 1/2 cup flour, the oats, brown sugar and salt. Stir until well combined. 5. Using fork or pastry blender, cut cold butter into mixture until crumbly. 6. Sprinkle over apple mixture. 7. Cover and cook on High heat setting 2 hours. 8. Serve warm with a scoop of your favorite ice cream.
PUMPKIN ROLL
Emily Helten | Enterprise Sales and Marketing Manager
INGREDIENTS • 3 eggs • 1 C sugar • 2/3 C pumpkin • 1 tsp salt • 1 tsp baking soda • ¾ tsp cinnamon • ¾ C flour
FROSTING • 8 oz pkg cream cheese • 1 C powdered sugar • 1 tsp. vanilla • 2 T butter
1. Beat eggs and gradually add sugar. 2. Blend in pumpkin. 3. Combine salt, soda, cinnamon and flour and add to the pumpkin mix.
4. Spread onto greased wax paper lined jelly roll pan. 5. Bake 15 minutes at 375 degrees (don’t undercook). 6. Turn onto tea towel dusted in powdered sugar (don’t skimp on sugar) and roll in towel into roll. 7. Unroll-remove wax paper and frost. 8. Re-Roll and refrigerate. 9. Dust with powdered sugar and slice of ends for a ‘neater’ look. Can be frozen.
TOFFEE CRANBERRY CRISPS
Joann Watson | Senior Talent Acquisition Business Partner
1. Cream together butter and sugars. Beat in egg and vanilla. Combine flour, oats, baking soda and salt; gradually add to creamed mixture. Mix in cranberries and toffee bits. 2. Place teaspoonfuls of dough 2” apart on greased cookie sheets. Don’t make them too large...they spread!
INGREDIENTS
• 1 cup butter • 3⁄4 cup sugar • 3⁄4 cup packed brown sugar • 1 egg • 1 tsp. vanilla • 2 cups flour • 1 1⁄2 cups rolled oats • 1 tsp baking soda • 1⁄4 tsp salt • 1 1⁄2 cups dried cranberries • 1 cup toffee bits
3. Bake at 350 F. for 10 minutes, until golden brown. Cool on a wire rack.
WHIP DIP Maura Gantz | Enterprise Sales and Marketing Manager
INGREDIENTS • 16 oz Cool Whip (thawed) • 5 oz Instant Vanilla Pudding mix • 1 can Pumpkin • Pumpkin Pie Spice or Ground Cinnamon (to taste)
1. In a large bowl, mix together instant Vanilla Pudding mix, pumpkin & pumpkin pie spice. (I substitute with Ground Cinnamon instead).
2. Fold in the thawed frozen whipped topping.
3. Chill in the refrigerator until serving.
4. Serve with Nilla Wafers, Apple slices, Ginger Snaps or Graham Crackers.
5. Enjoy!
HOMEMADE PUMPKIN BREAD
Stephanie McClure | Enterprise Sales & Marketing Manager
INGREDIENTS • 4 eggs lightly beaten • 3 cups sugar • 1 cup vegetable oil • 2/3 cup water • 2 cups pumpkin puree • ½ teaspoon salt • 2 teaspoons baking soda • 3 ½ cups flour • 1 teaspoon cinnamon • ½ teaspoon allspice • 1 teaspoon nutmeg • 1 1/12 cups chopped pecans
1. Pre-heat oven to 350 degrees. Grease and flour 3 metal coffee cans.
2. Mix eggs, sugar, oil, water and pumpkin puree in large bowl & set aside.
3. Mix together dry ingredients in separate bowl. Once combined, add to wet ingredients.
4. Stir in chopped pecans.
5. Fill coffee cans 3/4 way full and bake for 1 hour.
6. Let bread cool for 15-20 minutes before slicing.
7. Best served warm with a little butter.
PUMPKIN DUMP CAKE
Lori Walton | Regional Director of Brand Revenue Management
INGREDIENTS • 1 29oz can of pumpkin • 1 12 oz evaporated milk • 3 eggs • 1 cup sugar • 1 tsp salt • 3 tsp cinnamon • 1 yellow cake mix • ¾ cup melted butter
1. Preheat oven to 350 degrees.
2. Mix first 6 ingredients until well blended.
3. Pour into greased 13x9 baking dish.
4. Sprinkle cake mix on top and gently pour melted butter over top.
5. Bake 50 minutes or until golden brown.
CRANBERRY JALAPENO CREAM CHEESE DIP
Rickey Tatman | General Manager
INGREDIENTS • 12 oz of fresh (or frozen) cranberries
• 4-5 green onions, chopped • ¼ cup of chopped cilantro • 1 jalapeno, seeded & chopped • 1 cup sugar • ½ teaspoon cumin • Juice from one large lemon • 1/8 teaspoon salt • 2 8oz packages of cream cheese • Favorite crackers for serving (I recommend Wheat Thins)
1. Pulse the cranberries in a food processor until chopped. 2. Add green onions, cilantro, jalapeno, sugar, cumin, lemon juice & salt. Pulse in food processor until combined and chopped. 3. Transfer the mixture into a bowl and refrigerate for 4 hours in order for the flavors to develop & the cranberries lose a bit of their tartness.
4. Spread cream cheese ion a pie dish. 5. Top with cranberry – jalapeno mixture. 6. Refrigerate for an hour or so before serving. 7. Serve with your favorite crackers.
ZUCCHINI LOAF
Todd Weaklend | Event Technology Supervisor
INGREDIENTS • 1 cup oil • 2 cups sugar • 3 eggs
• 1 cup pineapple 3 cups flour • 1/2 tsp cinnamon 1 cup raisins • 2 tsp soda • 1/2 tsp clove
• 1 cup nuts • 1/2 tsp salt • 1/2 tsp nutmag • 2 tsp vanilla • 2-3 cups zucchini
1. Beat together oil, sugar, eggs till lemon color. 2. Add pineapple and mix well. 3. Add dry ingredients including raisins and mix well.
4. Add Vanilla and Zucchini mix well. 5. Pour mixture in into loaf pans 1/2 full. 6. Heat oven to 350 degrees. place small pan of water in oven to keep moist Bake 45 min check with a toothpick add more time as necessary. 7. Remove from oven when golden brown. 8. Loosen sides with a butter knife. 9. Let cool 20 min before removing from pan.
CARIBBEAN BLACK CAKE
Todd Weaklend | Event Technology Supervisor
INGREDIENTS • 1-2 pounds dried fruits (( raisins, currants, prunes, cherries )) 1 cup strong rum (, plus more) • 1 cup sweet wine (, plus more) • 10 ounce unsalted butter • 1 cup granulated sugar • 5 large eggs • 2 1⁄4 cup flour • 2 teaspoons baking powder 3 tablespoons browning • 2 tablespoons molasses • 1 teaspoon mixed spice ((sub with cinnamon and all spice)) 1 teaspoon ground nutmeg
• 2 teaspoons grated Lime • 1 teaspoon almond extract • 1 teaspoon vanilla extract
1. Start by chopping all the fruits into little chunks, then place in a large bowl. 2. Pour rum and wine in the bowl of fruit, add enough alcohol to cover fruits. Cover and leave in a cool place so it soaks up the alcohol. If leaving for more than 2 days, you may have to add more alcohol. 3. Pour the soaked fruit together with any remaining juices into a blender and blend to a c Pre-heat the oven to 160°C/325°F. Grease and line the cake tin (pan) with baking parchment. 4. Cream together the butter and sugar at high speed until it’s fluffy and starting to look white, about 3- 5 minutes. 5. Stir in the eggs, a one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling. 6. Sift in the flour, baking powder, followed by browning, molasses, and mixed spice into the batter. Then add fruit blend, nutmeg , lime zest, rum, almond and vanilla extract. 7. Stir well until everything is fully combined. Scrape down the sides of the mixing bowl. 8. Pour batter into a greased 10 inch cake pan. 9. Bake until a cake tester comes out clean, about 2 hours. 10. If desired poke cakes with toothpick , then brush each with about 1⁄4 cup rum or sweet wine, while cake is still hot. Let the cake soak up the rum. 11. Let it cool completely before serving.
POOR MAN’S CAVIAR
Jude M Reser, SPHR, SHRM-SCP | Regional Director of Human Resources
INGREDIENTS • 2 Large Avocados, peeled, pitted, and chopped • 3 Plum Tomatoes, chopped • A few Green Onions, chopped • Can of Black Beans, rinsed and drained • Can of Mexicorn, rinsed and drained • ¼ cup of Red Wine Vinegar • ¼ cup of Canola Oil • Hot Pepper Sauce to Taste
1. Stir together avacados, tomatoes, green onions, black beans, and mexicorn.
2. Stir in red wine vinegar, oil, and hot sauce.
3. Chill for an hour before serving.
4. Serve with tortilla chips.
ORANGE GLAZED PECANS
Katy Loyd | Enterprise Sales & Marketing Manager
INGREDIENTS • 1 egg white • ½ tsp. salt •
½ tsp. cinnamon
• • •
1 Tbsp. orange juice concentrate
½ c sugar
3 c whole pecans
1. Beat egg whites until foamy. 2. Add salt, cinnamon and orange juice. 3. Fold in sugar & mix well. Add pecans and mix until coated. 4. Pour onto greased baking sheet and bake on 250 degrees for 45-60 minutes. 5. Cool completely before storing in air tight container.
BUTTERSCOTCH HAYSTACKS
Leigh Ann McCoy | Bookkeeper/HR Assistant, Courtyard Fort Smith
INGREDIENTS •
1 Package of Butterscotch Chips 3/4 Cup Creamy Peanut Butter
•
• 6 Cups of Corn Flakes or Chow Mein Noodles
1. Melt the butterscotch chips in the microwave or on the stovetop making sure not to burn. 2. Mix in the peanut butter and stir until creamy. 3. Add the corn flakes(or chow mein noodles) and stir until flakes are covered with butterscotch/peanut butter mixture. 4. Spoon onto wax paper in little clumps and pop into the freezer for a few minutes to solidify. 5. Can be stored in an airtight container for 2 weeks.
PUMPKIN BREAD WITH CINNAMON ORANGE BUTTER
Katy Loyd | Enterprise Sales & Marketing Manager
INGREDIENTS For the bread: • 1 ½ c flour • 1 c brown sugar • 1 can pumpkin puree • 1 stick of butter, softened • 2 eggs • 1 ½ tsp cinnamon • 1 tsp baking powder • 1 tsp baking soda • 1 tsp salt
For the butter: • 1 stick softened butter • 1 Tbsp packed brown sugar (you can also use honey for this as well) • 1 tsp. grated orange zest • ½ tsp. cinnamon
1. Combine all ingredients in a small bowl, mix until smooth.
1. Pre-heat oven to 350 degrees. 2. Combine all ingredients in large bowl. Beat at medium speed until mixed well. 3. Spoon batter into greased loaf pan. Bake 30-40 minutes. 4. Cool for 10 minutes.
WV SQUIRREL & GRAVY
Stacy Casto | Chef, Embassy Suites Charleston, WV
1. Cut squirrel into sections. 2. Clear all hair off sectioned parts. 3. Put in pan and add water to cover. 4. Add a teaspoon of salt. 5. Once boiling, cooking time is approximately three hours or until meat is tender. 6. Take squirrel out of pan, leave broth in the pan. 7. Coat squirrel sections with flour in greased skillet. Once grease or oil is hot add sectioned parts of squirrel and brown on both sides. Remove squirrel.
INGREDIENTS • Greased Cast Iron Skillet • Squirrel Broth • Self Rising Flour • ½ cup of Milk • Pan of homemade biscuits • Seared Squirrel
Gravy 1. In greased skillet coated with grease or oil add broth that was left over from cooking the squirrel and let is come to a boil. 2. Mix up 2 tablespoons of non-self rising flour, half cup of milk and stir until it is lump free. 3. Add flour and water mixture to skillet, continuously stir until gravy is smooth and formed (approximately 5 to 10 minutes). 4. A pan of biscuits, your already cooked squirrel and your squirrel gravy will make a wonderful meal!
STUFFED PEPPER SOUP
Greg McGehee | Regional Director of Finance
1. Couple 2-3 of chops on the peppers, onion and garlic as you want them with some volume. Don’t over chop them. 2. Sauté peppers, garlic, and onion in stock pot with a bit of olive oil until slight cooked, they will finish softening once liquid ingredients are added. 3. Add: ground black pepper and salt to taste. 4. Add in the pot with the peppers 3lbs of lean ground beef. I like to use 2lbs ground beef and 1lb ground Bison. Cook until brown. 5. Add… 1. 3 tablespoons Oregano
INGREDIENTS • 2 red bell peppers • 2 green bell peppers • 2 yellow bell peppers • 2 orange bell peppers • 2 cubanelle peppers
• 2 pablano peppers • 2 jalapeno peppers • 2 seranno peppers • 1 whole bulb garlic peeled • 1 red onion • ½ bunch of fresh chopped cilantro: add after the liquids go in
2. 2 tablespoons Basil 3. 1 teaspoon cumin
6. Then add the liquids…
1. 32oz box chicken broth 2. 28 oz can diced tomatoes 3. 28 oz can tomato sauce 7. Add in ¼ cup fresh grated Parmigiano - Reggiano cheese. 8. Stir and let cook on low heat 2 hours. 9. Serve over rice (white or brown) or quinoa and add a bit more Parmigiano – Reggiano cheese.
ATRIUM’S AUTUMN CHOPS
John Griffin | Executive Chef, Embassy Suites by Hilton Charlotte-Concord
INGREDIENTS •
2, 10 oz bone in pork chops
•
Brine: •
8 oz sweet tea
• • • • • •
1 each cinnamon stick 1 oz pickling spice
½ orange with rind
1 oz kosher salt
.5 oz cracked black pepper
4 oz ice cubes
1. Warm all ingredients except ice in a small saucepan.
2. Add ice to cool down and pour over pork chops and marinate 4 hours or overnight.
3. Pork chops can be pan seared and finished in the oven or grilled.
4. Can be served with roasted Brussel sprouts with a balsamic glaze and cauliflower mashed.
MAPLE ROASTED CHICKEN WITH ROOT VEGETABLES
V. Michelle Roybal | Enterprise Sales & Marketing Manager
INGREDIENTS
1. Place all of the chopped vegetable in a deep roasting dish. Toss with half of the maple syrup, half of the olive oil, herbs de Provence and salt and pepper. Toss thoroughly. 2. Arrange chicken in the same roasting dish spreading the vegetables around to sides. Rub chicken breast with poultry seasoning and remainder of maple syrup and olive oil. 3. Cover with foil and bake at 375 for 30 minutes. 4. Toss the vegetables and turn over chicken, baste chicken in juices. 5. Remove foil and cook for another 10 minutes. 6. Toss vegetables one more time, turn over chicken and baste with juices again. Cook for 5-10 minutes more until chicken is golden brown and internal temperature is at least 165 degrees. 7. Remove from oven, cover with foil and let stand for 8-10 minutes. 8. Serve with pearl cous cous or wild rice and enjoy!
• 1 ½ lbs. of chicken quarters, skin on • 1 tablespoon of poultry seasoning • 1 ½ tablespoon of herbs de Provence
• Salt and pepper to taste • ¾ cups of maple syrup • 2 tablespoons of olive oil • 1 small red onion quartered
• 1 cup of carrots cut into 1- inch pieces • 1 cup of parsnips cut into 1- inch pieces • 1 cup of sweet potato cut into 1- inch pieces
SAUSAGE STUFFED ACORN SQUASH
Lori Slaughter | Enterprise Sales and Marketing Manager
INGREDIENTS • 4 - Medium Acorn Squash • 1 cup - Cherry Tomatoes
1. Preheat Oven to 400 degrees. Cut squash in half and discard seeds. Cut a thin sliced from bottom of each half to allow them to lay flat. 2. Place in roasting pan, hollow side down and add ¼ inch of hot water. 3. Halve tomatoes and add to pan. Bake uncovered for 45 minutes. 4. In a large skillet, cook sausage (break into crumbles), mushrooms, apple, onion, fennel, caraway and sage over medium heat for 8-10 minutes, then drain. 5. Add spinach, thyme salt and pepper, cook and stir for 2 minutes, then remove from heat. 6. Carefully remove squash from pan, draining liquid and reserving the tomatoes. Return squash to pan, hollow side up. 7. Stir cheese, vinegar and tomatoes into sausage mixture, then spoon the mixture into squash. 8. Bake stuffed squash another 5-10 minutes or until squash is easily pierced with a fork.
• 1 pound - Hot Ground Italian Sausage (substitute turkey sausage if preferred) • ½ pound – Sliced Fresh Mushrooms • 1 – Medium Apple (finely chopped) • 1 – Small Onion (finely chopped)
• 2 tsp - Fennel Seed • 2 tsp - Caraway Seed • ½ tsp - Dried Sage Leaves
• 3 cups – Fresh Baby Spinach • 1 Tbsp – Minced Fresh Thyme • ¼ tsp – Salt • ¼ tsp - Black Pepper • 8 oz – Fresh Mozzarella Cheese (chopped) • 1 Tbsp – Red Wine Vinegar
Smoked Chocolate Stout Chi l i
Patrick H. Ouzts | Corporate Counsel
INGREDIENTS •
• • • • • • • • • • • •
Pinto Beans
Bell Pepper: yellow x2, green x2, red x1
• • • • • • • • • • •
Garlic: 3 cloves
Chocolate Stout Beer
Tomato: 3
Vegetable Oil
Paprika
Red Onion: 1
Jalapeno Peppers: 4
Smoked Paprika Garlic Powder Cayenne Pepper Onion Powder Dried Oregano
Sausage Mild Sausage Hot
Bacon
Crushed Tomatoes: x2 28 ox cans
Black Beans White Beans Kidney Beans
Cumin
Salt & Pepper Chili Powder
Preheat Smoker to 225 Leave Chocolate Stout Beer on counter to reach room temperature
Step 1: Smoke Veggies 1. Cut Peppers, Onions, and Tomatoes into large pieces 2. Toss in vegetable oil 3. Salt & Pepper 4. Place directly on smoker 5. Flip at 30 minutes
6. Cook another 20-30 minutes 7. Pull off smoker and let cool
Step 2: Smoke Bacon and Brown Sausage Bacon • Lightly grease cast iron dutch over with vegetable oil • Line cast iron dutch over with bacon • Place bacon lined dutch oven on smoker with veggies – cook for 30 minutes to an hour • Transfer bacon to iron skillet (after sausage cooks) and finish cooking Sausage • Dice 1⁄4 onion an 3 cloves garlic • Sauté́ onion and garlic in olive oil in cast iron skillet • Add sausage on medium heat • Half way through cooking lightly dust with table spoon of chili powder • Cook until brown and drain grease • Flip bacon in dutch oven
Step 3: Make Chili Powder (while meat browns/cooks) Mix in bowl: • 1/8 cup sweet paprika
• 1⁄2 teaspoon smoked paprika • 1 1⁄2 teaspoon garlic powder • 1⁄2 teaspoon cayenne powder • 1 1⁄2 teaspoon onion powder • 1 teaspoon dried oregano • 1 teaspoon ground cumin
• Store extra in glass jar
Step 3: Prepare Dutch Oven for Chili • Drain excess bacon grease • Pour 1⁄2 chocolate stout beer into dutch oven • Add canned beans/tomatoes stir in chili powder to taste (do not use all of it) • Use food processor to grate half of smoked veggies and mix in • Use food processor to dice bacon and mix in • Mix in browned sausage • Cut smoked veggies into chunks and mix in
• Mix in additional chili powder to taste (do not use all of it) • Pour in additional chocolate stout to desired consistency • Continue to smoke at 225 for 2-3 hours
CORN CASSEROLE RECIPE
Leigh Ann McCoy | Bookkeeper/HR Assistant, Courtyard Fort Smith
INGREDIENTS • 1 package of Jiffy Corn Muffin Mix • 1/2 cup melted butter or margarine • 1 8 oz can of whole kernel corn • 1 8 oz can of cream style corn • 1 cup of sour cream • 2 eggs
1. Preheat oven to 375°.
2. Grease a 1 ½ quart casserole dish.
3. Mix all the ingredients together and add to dish.
4. Bake for 35-40 minutes or until center is firm.
CHEESE “CRACK” DIP
Cindy G. Bobbitt | Corporate Director, Legal Services
INGREDIENTS • 8 oz shredded Pepper Jack cheese • 1 c. shredded par meson/asiago cheese ( I use the 3-cheese blend in a tub in the deli) • 1 c mayo
• 1 can (11-13oz) Fiesta or Southwest corn, drained • Chopped jalapeno peppers ( I use chopped in a jar) • Tostitos
1. Mix cheese, mayo and corn.
2. Stir in 2-3 heaping forkfuls of peppers, depending on your taste buds.
3. Pour in oven safe dish and bake at 350 for 30 minutes or till bubbly.
4. Serve with Tostitos.
SMOKEY CAMPFIRE Meagan Hoover | Restaurant Supervisor, Embassy Suites Charleston, WV
INGREDIENTS • 1 oz Campari
• 1oz Mezcal Tequila • .5 oz dry vermouth • .5 oz sweet vermouth • Dash of orange bitters
1. Stir all ingredients and strain into a martini glass. 2. Garnish with an orange twist.
AUTUMN SUNSET Meagan Hoover | Restaurant Supervisor, Embassy Suites Charleston, WV
INGREDIENTS • 1.25 oz Conciere Spiced Rum • .5 oz Pomegranate Juice • Splash of Ginger Simple • .25 Gran Gala Orange Liquor
1. Shake rum, pom Juice, and simple and strain into a rocks glass over ice. 2. Top with the Gran Gala as a floater. 3. Garnish with a piece of the candied ginger from the simple and an orange twist.
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