The holidays are often associated with food-related traditions. We can use these traditions as a reminder that food is not only nourishing, but also can bring us closer to others. Cooking and eating together is a great way to bond with family and friends over the holidays. So this holiday season, try to enjoy not only the food, but the company you are with. Here are some of our staff’s favorite holiday recipe traditions:
Blintzes (Elyse, Therapist)
1 cup flour
1 cup milk
1 tsp. salt
Melted butter to brush bottom of pan
Ricotta cheese (large tub)
Any flavor of canned pie filling (e.g. blueberry, strawberry, apple tend to be my family’s favorites)
In medium bowl beat 4 eggs well. Add flour, milk, and salt stirring until smooth. Brush bottom of an 8 in skillet w butter and set on medium heat. It's ready when a drop of water will sizzle in the bottom of pan. Pour about 1/3 cup batter into pan and make into thin pancake. Flip when edges begin to curl. Makes about 20 cakes.
Mix ricotta, sugar, and cinnamon to taste. Put this filling on cake and roll. Top with pie filling (I recommend heating these up) and dollop of sour cream.
Funeral Potatoes (Hashbrown Potato Casserole) (Nicole, Therapist)
2 lbs. hash browns
1⁄2 cup butter
2 (10 3/4 ounce) cans condensed cream of chicken soup
1 pint sour cream
1⁄2 tsp. salt
3⁄4 cup onion, chopped
1 tbsp. butter
2 cups longhorn cheese, grated, firmly packed
1 1⁄2 cups corn flakes, crushed
4 tbsp. butter, melted
- Saute onion in 1 tablespoon butter until translucent.
- Mix all ingredients, except cornflakes and 4 tablespoons butter, together.
- Put potato mixture into a 9x13 inch baking pan.
- Combine cornflakes and butter, and sprinkle evenly over top of casserole.
- Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.
Christmas Dark Chocolate Bark (Caroline, Therapist)
1 and 1/3 cups dark chocolate chips
1/4 cup chopped pistachios
1/4 cup dried cranberries
1/4 cup chopped walnuts
- Prepare a 9-inch square baking pan by spraying with nonstick spray and lining with parchment paper
- In a microwave-safe bowl, melt chocolate on high for one minute. Stir and microwave for additional 30-second increments, stirring in between until chocolate is completely melted
- Pour the melted chocolate into the prepared pan and shake the pan back and forth to spread the chocolate out evenly. Sprinkle pistachios, cranberries, and walnuts onto the chocolate.
- Place in fridge to harden for about 30 minutes. Remove from fridge, peel bark off of parchment paper, and break into pieces.
- Voila! Super easy and can be made multiple times due to only needing a few ingredients!
Layered Jello (Karen, Patient Services)
4 3 oz. pkg. Jello, different flavors
6 packets plain gelatin (Knox)
1 8 oz. can condensed milk
Melt each box of Jello with 1 packet of gelatin and 1 cup hot water
- Melt 2 packets of plain gelatin with 1 cup hot water. Mix 1 cup hot with the condensed milk. Mix together, divide in 3 equal parts.
- Use 9 x 13 pan and place in refrigerator. It takes about 15 minutes for each layer to harden.
1st, 3rd, 5th, and 7th layers = Jello
2nd, 4th, and 6th layers = Milk mixture
Peanut Butter Fudge (Briauna, Dietitian)
1 large and 1 small package of peanut butter chips (12 oz. and 6 oz.)
1/2 cup butter
4 1/2 cups sugar
1 large can evaporated milk
1 can marshmallow
1 tsp. vanilla
2 tbsp. peanut butter
In a sauce pan, bring the evaporated milk and sugar to a slow boil for 12 minutes. Pour mixture over peanut butter chips and butter. Add the marshmallow, vanilla, and peanut butter. Stir until well combined. Transfer to a cookie sheet, allow to cool. Cut into 1.5 inch squares and enjoy!
Cheryl's Brunch Casserole (Sam, Dietitian)
This recipe came from a close family friend of ours who passed away. We make it every year and have on Christmas morning with gooey butter cake.
1 lb. hot pork sausage
3 cups hash browns thawed (shredded)
2 cups milk
1 dozen eggs ( I usually use about 16)
1 tsp. salt
1 tsp. pepper
3 cups cheddar cheese
1/2 green pepper chopped
1/2 cup diced onion
Cook sausage and drain. In greased 9 x 13 pan layer hash browns, sausage, cheese, green pepper, onion, beaten eggs, and milk. Bake at 350 degrees for 50 min.
Autumn Toss Salad (Allison, Dietitian)
1 bag mixed greens or spring mix
1 Granny Smith apple
1 sweet red apple, like Gala or Pink Lady
1/3 cup dried cranberries
1/3 cup shredded Parmesan cheese
1/4 cup slivered almonds, toasted
1 cup fresh cranberries
1/2 cup sugar
1/2 cup apple cider vinegar
1/4 container frozen apple juice concentrate, slightly thawed
1 tsp. salt
1 tsp. ground mustard
1 tsp. grated onion
1 cup canola oil
Combine salad ingredients in a large bowl.
For the dressing, combine cranberries, sugar, vinegar, apple juice concentrate, salt, ground mustard, and grated onion in a blender or food processor, and blend until smooth. Stream in oil and blend until combined
Gingersnap Cookies (Megan, Dietetic Intern)
3/4 cup shortening
1 cup sugar
1/4 cup light molasses
2 cups flour
1/4 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
Cream shortening and sugar. Add molasses and egg. Beat well. Add sifted dry ingredients. Mix well. Roll into small balls. Dip into sugar. Place 2 inches apart on greased cookie sheet. Bake in moderate oven (375 degrees) for 15 minutes. Makes 4 dozen cookies.
Pineapple Cucumber Green Jello (Rachel, Therapist)
1 small 3.5 box green Jello
1 cup hot water (to dissolve Jello)
1 1/4 cup peeled cucumber, diced small
1 cup pineapple (Dole’s crushed, don’t drain)
1/2 cup celery, finely chopped
Pour boiling water over Jello. Stir until dissolved. Add remaining ingredients. Stir until completely mixed. Refrigerate until set (4-6 hours). It’s very refreshing!!