from our to yours

For this 2014 holiday cookbook, our employees held 23 potlucks across the country and voted for their favorite family recipes. Each group shared a meal then decided which recipes should be included. We hope you’ll find a great new dish or a fresh take on a holiday classic from the collection of recipes that have been passed down for generations and represent multiple regions. We encourage you to pass along these recipes to family and friends, from our community to yours.

APPETIZERS.............................2

Crock-Pot® Mashed Potatoes...........................16

Devine Meatloaf....................................................32

Spanakopita.............................................................. 3

Italian Sausage Stuffing.....................................16

Baby Back Ribs......................................................32

Sausage Queso Dip................................................ 4

Roasted Sweet Potato Salad..............................17

Taco Layer Dip......................................................... 4

Cheesy Garlic and Bacon Mashed Potatoes.....................................18

Sausage, Spinach and Ricotta Stuffed Shells..........................................33

Crab Stuffed Mushrooms.................................... 5 Crab Stuffed Mushrooms.................................... 5 Egg Rolls..................................................................... 6 Ceviche........................................................................ 7 Sauerkraut Balls...................................................... 7 Pancetta Wrapped Dates...................................... 8 Turkey Cranberry Meatballs Stuffed with Blue Cheese ................................... 8

Thanksgiving Meat Stuffing............................18 Corn Soufflé............................................................19

DESSERTS...............................34 Mountain Dew®-Berry Pie...............................35

Scalloped Corn......................................................19

Grandma Millie’s Blueberry or Cherry Cheesecake Torte .................................35

Slow Cooked Creamed Corn...........................19

Yummy Apple Pie................................................36

Tatum Family Potato Casserole......................20

Easy and Delish Pumpkin Mousse...............37

Snicker® Apple Salad........................................20

Butter Nut Ball Cookies.....................................37

Red Beans and Rice.............................................21

Grandma’s Pink Stuff.........................................37

SIDE DISHES.............................9

MAIN DISHES.........................22

“Good as Mom’s” Green Bean Casserole.........................................10

Turkey and Dressing Sandwiches.................23

New York Cheesecake.........................................38 Chocolate Pecan Pie............................................38

Jerk Jambalaya ......................................................23

Brothers Shatswell Bread of Pumpkin...............................................39

Jambalaya.................................................................24

Avocado Pie.............................................................39

Deer Bolonga..........................................................24

Triple Decadence Brownies.............................40

Charlotte’s Crockpot BBQ.................................25

Pumpkin Squares ................................................41

Green Chili Mac and Cheese...........................12

Coq au Vin...............................................................26

Cel’s Large Pound Cake......................................41

Spinach Bacon Macaroni and Cheese.........................................13

Five Cheese Lasagne............................................27

Blueberry Pie..........................................................42

Curried Chicken and Grape Salad................28

Great Aunt Tina’s Pumpkin Pie Cake................................................42

Lobster Mac and Cheese...................................10 Pumpkin Mac n’ Cheese and Bacon............11 Gramma Stella’s Macaroni and Cheese.........................................11

Sweet Potato Casserole.......................................13 Papaw’s Squash Casserole.................................14

Sauerkraut and Sausage....................................28

Roasted Roots.........................................................14

The Midlife Crisis Thanksgiving Turkey..........................................29

Asian Slaw...............................................................15

Frittata.......................................................................30

Larb Gai....................................................................15

New England Turkey Pot Pie...........................31

Persimmon Pudding...........................................43 Banana Pudding...................................................43 Buckeye Candy......................................................44

COMMUNITY SERVICE.........45

CONTENTS

1

Appetizers

CRAB STUFFED MUSHROOMS p.5

Braden Thomas | Dallas, TX

Spanakopita ½ cup vegetable oil

2 large onions, chopped

20 oz frozen chopped spinach, thawed, drained, and squeezed dry

2 Tbsp fresh dill, chopped 2 Tbsp all-purpose flour 8 oz feta cheese 4 eggs, lightly beaten

Preheat oven to 350°. Heat vegetable oil in a large saucepan over medium heat. Cook and stir onions until softened. Mix in spinach, dill, and flour. Cook for 10 minutes, or until most of the moisture has been absorbed. Remove from the heat and mix in the feta cheese, eggs, salt, and pepper. Separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. Place another sheet of phyllo over the butter and press the two sheets together. Cut the layered phyllo dough into long strips about 3" wide. Keep the remaining phyllo covered with plastic wrap to keep it from drying out. Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you.

16 oz phyllo dough 1 ½ cups butter, melted salt and pepper, to taste

Place a heaping tablespoon of filling 1" from the end closest to you.

Fold the bottom right corner over the filling to the left edge to form a triangle.

Fold the triangle up, bringing the point at the bottom left up to rest along the left edge.

Turn the lower left corner over to touch the right edge.

Continue turning the triangle over in this manner until you reach the end of the phyllo. Repeat with the remaining filling and phyllo dough. Place the filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. Bake for 45 minutes to 1 hour until golden brown.

PREP: 30 min COOK: 10 min BAKE: at 350° for 45 min to 1 hour

Janet Davis Marketing Coordinator Danville, VA

SERVES: 15

APPETIZERS

3

Sausage Queso Dip 1 lb sausage

In a small pan, cook sausage until browned. Drain excess grease.

1 lb Velveeta cheese, cubed

Add Velveeta and Ro*tel® to the pan and stir until melted.

10 oz Ro*Tel® diced tomatoes & green chilies 1 bag of tortilla chips

Serve warm with tortilla chips.

PREP: 10 min COOK: 10-15 min SERVES: 15-20

Andrew Hudson Site/Civil Engineer Intern Gainesville, VA

Taco Layer Dip 16 oz refried beans

1 package of taco seasoning

1 cup Hidden Valley® Original Ranch® 1 bag of shredded lettuce 2 oz sliced black olives, drained 1 bunch green onions, sliced 8 oz salsa 1 cup mexican cheese, shredded

In a small bowl, combine the refried beans and taco seasoning and stir until mixed well. Spoon the mixture into a serving dish and smooth to cover. Add about a cup or so of the ranch dressing on top of the refried beans and smooth to cover the layer below. Layer about a half-inch of lettuce on top of the ranch, then add the olives and green onions. Pour about half a jar of salsa on top to cover the lettuce, adding more if needed. Sprinkle the cheese on top of the salsa and spread evenly until covered. Cover the dish and refrigerate for an hour. Serve with UTZ® White Corn Tortilla Chips.

PREP: 10-15 min REFRIGERATE: 1 hour SERVES: 10-15

Kevin Marley Site/Civil Engineer Gainesville, VA

1 bag of UTZ® white corn tortilla chips sea salt, to taste

4 APPETIZERS

2014 Family Recipes from our community to yours

Crab Stuffed �ushrooms 20 mushrooms, I use white button

2 cups fresh crab meat, finely chopped

3 Tbsp chives, minced 3 cloves of garlic, minced ¼ tsp oregano ¼ tsp thyme salt and pepper, to taste

Preheat oven to 350°.

In a small bowl, mix all stuffing ingredients together, seasoning to taste. Clean and remove the stem and gills from the mushrooms. Stuff the mushrooms and place them on a lined baking sheet. Bake for 15 minutes. Serve warm.

PREP: 10 min

Braden Thomas Architect

BAKE: at 350° for 15 min

Dallas, TX

SERVES: 20

Crab Stuffed Mushrooms 12 large stuffing mushrooms

1 ½ cups crab meat, fresh or canned

½ cup Italian bread crumbs

Preheat oven to 425°.

In a small bowl, mix all stuffing ingredients together. The mixture should become similar to a meatloaf consistency. Tip: Add more mayonnaise to make the mixture wetter or add bread crumbs for a drier mixture.

½ cup mayonnaise

Clean and remove the stem and gills from the mushrooms. Stuff them with the crab mixture and place on baking sheets (I usually pile them high and smooth the top into a dome shape). Sprinkle a little Old Bay® on top for extra color.

¼ cup grated parmesan cheese

Bake for approximately 30-40 minutes or until mushrooms are tender.

¼ cup scallions, chopped

Sprinkle a little more parmesan cheese on top and broil for 5 minutes, or until the cheese is melted and slightly browned. Enjoy!

1 egg

¼ cup red, green, or jalapeño pepper, chopped ¼ tsp garlic powder ½ Tbsp Old Bay® seasoning

PREP: 10 min BAKE: at 425° for 30-40 min SERVES: 12

Dawn Queen Land Development Coordinator Orlando, FL

APPETIZERS

5

Eg� Rolls

100 spring roll wrappers

2 cups malanga eddo or taro root, thinly sliced 2 onions, thinly sliced 1 bag of sliced carrots 1 lb ground pork ½ lb shrimp, thinly sliced

Warning: Making egg rolls can be time-consuming. They are addictive; you will probably eat them faster than you can make them. Preheat your deep fryer or frying pan. Chop all vegetables into strips similar to the size of sprouts. Dry all vegetables before stuffing to keep the egg rolls from becoming soggy. In a large bowl, combine the vegetables, meat, fish sauce, and pepper. On a clean surface, place your wrapper with the points up and down like a diamond, not a square.

1 egg, beaten 2 qt peanut or vegetable oil, for frying fish sauce, to taste pepper, to taste sweet cherry sauce, sweet and sour sauce or other sauce, for dipping Note: Avoid using peanut oil if there is a possibility that someone might be allergic to peanuts. Vegetable oil makes a great alternative.

Place 2 tablespoons of filling onto the wrapper.

Take the bottom point of your wrapper and fold it up so it just covers the filling.

Fold the sides in towards the middle, then roll the filling towards the top point. To prevent the egg roll from unwrapping during frying, and to prevent oil from filling the inside, use egg to seal the seams. In a small bowl, beat the egg. Dip your fingers in the egg and use it like glue to coat the inner and outer edges of the wrapper to seal it closed. Place 3 to 4 egg rolls in the deep fryer and cook for about 3 to 4 minutes or until golden brown. Roll the egg rolls in the oil to evenly brown the wrapper. Tip: Cook your egg rolls as you wrap them. The moisture in the filling will make the wrapper weak and soggy if you allow them to sit too long. Egg rolls are best when enjoyed as soon as they have finished cooking when they are warm and crunchy. If allowed to cool, they will still be delicious, but a bit soggy. Serve with a chilled bottle of sweet cherry sauce, sweet and sour sauce, or other dipping sauce of choice. Tip: You can make egg rolls ahead of time for a party or get-together. Put the uncooked egg rolls in the refrigerator for up to 2 days or put them in freezer to keep them longer. Once frozen, don’t let them thaw, this will cause them to become soggy. Fry them straight out of the freezer.

PREP: 3 hours FRY: 3-4 min per batch SERVES: 100

6 APPETIZERS

My Ho CADD Technician Fairfax, VA

2014 Family Recipes from our community to yours

Ceviche

2 seafood blend, Trader Joe’s® frozen aisle

In a covered pot, steam the uncooked seafood blend and season with salt. Once cooked, place in a dish and coat with fresh lime juice. Set aside to cool.

6 avocados, cubed

Cut the avocados and tomatoes into small cubes and place them in a large serving dish. Add the finely chopped red onion and fresh cilantro.

4 tomatoes, cubed 1 red onion, finely chopped

Once the seafood mix has cooled off, combine with the other ingredients. Mix lightly, adding sea salt to taste, and add the remainder of the fresh lime juice. Serve with pita or tortilla chips.

1 bunch fresh cilantro, finely chopped

PREP: 10-15 min

6 limes

COOK: 5-10 min

1 bag of pita or tortilla chips

Carmen Bere Water/Wastewater Graduate Engineer

SERVES: 10-15

Fairfax, VA

sea salt, to taste

Sauerkraut Balls 2 lb hot sausage, Jimmy Dean® or Bob Evans®

16 oz cream cheese

½ yellow onion, chopped 3-4 Tbsp parsley 4-5 Tbsp Italian bread crumbs, plus more for coating 4-5 Tbsp French’s® mustard 4 jars Vlasic® sauerkraut 4 large eggs, beaten 3 cups milk flour, for coating 1 qt vegetable oil, for frying

NEVER use

water to

In a large pan, cook sausage on medium-low until browned. Add onion and cook until soft, don’t drain fat from pan. Mix in parsley and bread crumbs, then add the mustard and the cream cheese. Once combined, reduce to low heat. Strain sauerkraut in the sink, but don’t rinse. Once the cream cheese has melted, add the sauerkraut and mix well. Let the mixture cool in the refrigerator or place in freezer for about 2 hours, until cooled down. Now the fun part: roll the mixture into ping-pong sized balls. Tip: Keep refrigerated if you don’t intend to fry them right-away. Roll the balls in flour, then the egg/milk mixture, and then in the Italian bread crumbs. Fry them for about 3 to 4 minutes per basket, 12 at a time, or until golden brown. Some like them hot. I like them cold from the refrigerator. They are delicious both ways and a guaranteed hit at your next get together.

PREP: 4 hours COOK: 30 min FRY: at 350-375° 3-4 min per batch

Richard Novitsky Project Architect Peoria, IL

SERVES: 10-12 dozen

EXTINGUISH

grease and electric fires,

cover with a pan then smother with

lid

baking soda

APPETIZERS

7

Pancetta Wrappe� Dates 25 fresh dates, found in the produce aisle (1 ½" long)

8 oz semi-soft goat cheese

8 oz/ pancetta, thinly sliced 25 strips from the deli counter 25 wooden toothpicks

Cut the dates in half length-wise to remove and discard pit. Using a spoon, place a small amount of goat cheese into the cavity and then close the stuffed halves together. Wrap a pancetta slice around each date and use a toothpick to secure the pancetta and date halves together. Place the dates on a baking sheet and set the oven to broil. Broil dates, uncovered, for about 5 minutes, or until the pancetta is crisp, and then flip all the dates and repeat on the other side. Best served warm. Enjoy!

“My mom only makes them at Christmas and Thanksgiving. So my stomach counts down the days until it’s that time of year.” PREP: 10 min

Christian Matthews Project Engineer

BROIL: 5 min

Raleigh, NC

SERVES: 25

Turkey Cranberry Meatballs Stuffed with Blue Cheese 1 lb ground turkey 2 eggs

1 cup Italian bread crumbs 1 cup cranberries

8 oz crumbled blue cheese

Set oven to 350°.

In a small bowl, combine the ground turkey, eggs, bread crumbs, and cranberries. Form small patties, place blue cheese in the middle, and then form it into a ball around the blue cheese. Place the meatballs on a baking sheet and bake for 20 minutes. Serve warm.

“I make these meatballs when tailgating for Florida State University football games, and they are always a huge hit.” PREP: 10 min BAKE: 20 min SERVES: 10-15

8 APPETIZERS

Meagan McCall Geospatial Analyst Tampa, FL

2014 Family Recipes from our community to yours

Side Dishes

SNICKER® APPLE SALAD p.20 Kasteny Knutson | New York, NY

“Goo� as Mom’s” Green Bean Casserole 16 oz frozen or canned French cut green beans, thawed and drained

¾ cup whole or low fat milk

10.5 oz can of cream of mushroom soup ⅛ tsp cracked pepper 1 can French fried onions

Preheat oven to 350°.

In a large bowl, combine the green beans, milk, soup, pepper, and ½ of the onions. Pour into greased 1 ½ quart casserole. Top with remaining onions and bake for 35-40 minutes or until the topping is golden brown.

PREP: 10 min BAKE: at 350° for 35-40 min SERVES: 6

Ryan Fehr Staff Engineer Baltimore, MD

Lobste� Mac an� Cheese 1 lb cavatalli or elbow macaroni

12 oz gruyere cheese, shredded 8 oz sharp cheddar, shredded 1 qt whole milk

6 Tbsp butter ½ cup flour 1 Tbsp salt ½ tsp fresh black pepper ½ tsp freshly grated nutmeg 1 ½ lbs cooked lobster meat or about 4-5 whole lobsters

In the case of an

OVEN FIRE TURN OFF

the heat & keep the

DOOR CLOSED

In a large pot, cook the pasta until al dente, with a little bit of vegetable oil in the water to keep the pasta from sticking, for about 8 minutes, or according to package directions. Drain and return to pot, making sure to stir to prevent it from sticking together. In a small pot, heat the milk until it’s almost boiling—don’t boil it. While the milk is heating, melt the butter in a large pot. Once melted, add in the flour and whisk together to make a roux. Continue cooking for a couple minutes to get the raw flour taste out. Then add the hot milk, while whisking to avoid lumps, and continue to whisk until the mixture thickens for about 2-3 minutes. Take the mixture off the heat and add the cheese, salt, pepper, and nutmeg continuing to whisk until the cheese is melted. Note: Some of the cheese might not melt completely, but don’t put the pot back on the heat. All cheese will melt during baking. Add the cheese sauce and lobster to the macaroni and mix well. Using individual ramekins or a large baking dish, cover and bake for about minutes or until bubbly (time varies based on the dish used). Tip: If making the dish in advance, take it out of the fridge about an hour before baking.

PREP: 20 min BAKE: at 375° for 30 min SERVES: 6-8

John Kurpick CADD Technician Bloomfield, NJ

have your oven serviced before using again

10 SIDE DISHES

2014 Family Recipes from our community to yours

Pumpkin Mac n’ Cheese � Bacon 1 lb short cut pasta, such as rotini

8 slices bacon, sliced

1 cup onion, diced 1 clove garlic, minced 1 cup pumpkin ¼ tsp thyme ⅛ tsp cinnamon pinch nutmeg 15 oz jar of alfredo sauce ¾ cup milk

Bring large pot of water to boil, add salt to the water and cook pasta until al dente. Drain and set aside. Place pot back on heat and cook bacon until browned and crispy, or to your liking. Remove the bacon, keeping the grease in the pot, and place on paper towels to drain. In the excess bacon grease, sauté the onions and garlic for about 5 minutes, or until softened. Stir in the pumpkin, spices, and alfredo sauce. Pour milk into the alfredo jar, replace the lid, shake, and pour into the pot. Stir until combined. Slowly sprinkle in the cheeses and stir to melt. Once the cheese has melted, add the pasta and half of the cooked bacon, stirring to combine. Spoon into dishes, top with remaining bacon, crumble chips over the tops, and serve immediately.

PREP: 10 min

½ lb fontina cheese, grated

COOK: 30 min

1⁄3 lb sharp cheddar cheese, grated

SERVES: 6

Chris Mavros Marketing Proposal/ Pursuit Coordinator Dallas, TX

1 bag plain ruffles chips, for garnish (optional) salt & pepper, to taste

Gramma Stella’s Macaroni and Cheese 3 cups macaroni

In a pot of boiling water, cook macaroni. Drain, do not rinse.

1 cup onion, diced

Preheat oven to 350°.

½ cup butter, melted

In a large sauté pan, sauté the onions in ¼ cup of butter. Add the flour, to make a roux, and cook for 1 minute. Add the milk, bay leaves, paprika, salt, and pepper. Bring to a simmer, stirring often.

¼ cup all-purpose flour 3 cups milk 2 bay leaves 1 Tbsp paprika 2 tsp salt 1 tsp freshly ground black pepper

In a small bowl, combine the 2 cheeses together. Add 3 cups of the cheese mixture and the cottage cheese to the roux, cooking and stirring well until melted. Remove from heat, and use a slotted spoon to remove the bay leaves from the mixture. Add the cooked macaroni and mix well. Pour ½ of the macaroni mixture into a baking dish and cover with ½ of the remaining grated cheese. Repeat with the rest of the mixture.

2 ½ cups cheddar cheese, grated

In small bowl, mix together ¼ cup of melted butter and the bread crumbs for the topping. Add to the macaroni.

2 ½ cups monterey jack cheese, grated

Bake for about 45 minutes, or until golden brown.

1 cup cottage cheese

PREP: 25 min

¼ cup bread crumbs

BAKE: at 350° for 45 min SERVES: 4-6

Troy Hunter Senior Project Engineer Richmond, VA

SIDE DISHES

11

Gree� Chili Mac � Cheese 4 Tbsp unsalted butter

Preheat oven to 375°.

3 cups cavatappi or cellentani pasta

Generously butter a 13" x 9" glass baking dish and set aside. Bring a large pot of water to a boil, add a dash of salt and the noodles, and cook until al dente according to the package directions. Drain, and return to the pot. Add the butter, and toss until the pasta is coated and all the butter has melted.

24 oz evaporated milk 1 ½2 cups green chilies, diced ⅓ cup skim milk 2 large eggs ½ tsp seasoned salt ¼ tsp garlic powder ¼ Tbsp crushed red pepper flakes

In a medium bowl, whisk together the evaporated milk, skim milk, and eggs. Add the seasoned salt, garlic powder, crushed red pepper flakes, salt, and pepper. In a separate bowl, combine the cheeses. Add ⅓ of the macaroni in an even layer in the bottom of the prepared baking dish, then cover evenly with ⅓ of the cheeses, and ⅓ of the peppers. Repeat with the remaining noodle mixture. Pour the milk mixture over the contents of the dish. Sprinkle with paprika and bake for 35 to 40 minutes, or until the top layer is lightly browned. Let stand 5 to 10 minutes before serving.

16 oz extra-sharp cheddar cheese, shredded

PREP: 30 min

8 oz pepper jack cheese, shredded

SERVES: 6-8

BAKE: at 375° for 35-40 min

Ben Creinin Proposal Manager Fairfax, VA

½ tsp freshly ground pepper 1 tsp coarse salt, plus more for noodles paprika, for sprinkling

12 SIDE DISHES

2014 Family Recipes from our community to yours

Spinach Bacon Macaroni and Cheese 1 box pasta shells

Preheat oven to 350°.

1 bag baby spinach leaves, chopped

In a large pot, cook the pasta as directed on the package. Meanwhile, in a separate saucepan, melt the butter. Add the flour and cook for 1 minute, or until bubbly, stirring to create a roux.

6 slices precooked bacon, chopped 2 Tbsp flour 1 can unsweetened condensed milk 2 ½ sharp cheddar cheese, cups shredded 1 cup colby jack cheese, shredded

Gradually stir in the cheddar cheese soup, adding an equal amount of water, and add the double cheddar sauce. Season with pepper and paprika and a pinch of salt. Bring to boil, stirring constantly, and cook until thickened. Then return to low heat and simmer for 5 minutes. Add the condensed milk, spinach, and bacon and stir until fully incorporated. Put the noodles in a casserole dish and add the cheese roux. Add 2 cups of the cheddar cheese, the colby jack cheese and mix together. Sprinkle the rest of the cheddar cheese on top and add bread crumbs, if desired, for a crunchy topping. Bake for 20 minutes, or until heated through.

1 can cheddar cheese soup

PREP: 15 min

1 can water

BAKE: at 350° for 20 min

1 jar Ragú® double cheddar pasta sauce

Jessica Knox Administrative Assistant Lanham, MD

SERVES: 6-8

unsalted butter, to grease casserole dish salt, pepper, and paprika, to taste bread crumbs, for topping (optional)

Sweet Potato Casserole 4 cups sweet potatoes, cubed

Preheat oven to 325°.

½ cup sugar

Put the sweet potatoes in a medium saucepan and fill with water to cover. Cook over medium-high heat until tender, then drain and mash.

2 eggs, beaten

½ tsp salt 7 Tbsp butter, softened ½ cup milk ½ tsp vanilla extract

In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, 4 tablespoons of butter, milk, and vanilla until smooth. Transfer to a 9" x 13" baking dish. In medium bowl, combine the sugar and flour and cut in 3 tablespoons of butter, mixing until coarse. Stir in the pecans and sprinkle the mixture over the sweet potatoes. Bake for 30 minutes, or until the topping is lightly brown.

½ cup brown sugar, packed ⅓ cup all-purpose flour

PREP: 25 min

½ cup pecans, chopped

BAKE: at 325° for 30 min SERVES: 8

Rich Farella Water Resources Engineer Gainesville, VA

SIDE DISHES

13

Papaw’s Squash Casserole 5-6 yellow squash, sliced

1 sweet or Vidalia onion, chopped

4 Tbsp butter 1 garlic clove, minced 1 ½ cups cheddar cheese, shredded 1 cup parmesan cheese, shredded

Preheat oven to 350°.

In a large pan, sauté the garlic in 2 tablespoons of butter for a few seconds over medium heat. Add the onion and squash and cook for about 15 minutes, or until soft. In a large bowl, combine the sour cream, cheese, and season with salt and pepper. Add the onion and squash and mix. Transfer the mixture to a greased casserole dish and top with the bread crumbs. Melt the additional 2 tablespoons of butter in the microwave and set aside. Bake the casserole for about 10 minutes, then drizzle the melted butter over top. Bake an additional 10 minutes and serve!

½ cup sour cream

PREP: 25 min

2 cups Italian panko bread crumbs

BAKE: at 350° for 20 min SERVES: 8

Victoria Ellis Proposal Manager Fairfax, VA

salt and pepper, to taste

Roasted Roots 2 sweet potatoes, sliced 6 medium parsnips, peeled and sliced 6 carrots, peeled and sliced 4 medium potatoes, peeled and sliced 1 Tbsp rosemary ½ Tbsp thyme ½ Tbsp basil 1 cup vinegar 1 cup olive oil salt, to taste

Peel roots to remove the skin, then slice them into small French fry-like strips. Cut parsnips and carrots length-wise into quarters, then split each piece in half. Lay resulting pieces on a cutting board and slice into strips. For the sweet potatoes, cut thick slices from the surface to get flat pieces with an even thickness, then cut them into strips. Tip: Use a sharp knife and extreme care when cutting the sweet potatoes, as they are tougher than the other root vegetables and the knife could slip. Fill a large bowl with parsnips, sweet potatoes, vinegar, and cover with water. Soak for 2 hours, then drain the bowl. Preheat oven to 375°. Add the potato and carrot slices to the bowl and toss. Place roots onto baking sheet(s) in an even layer, coat with olive oil, and roll them around in it. In a small cup, combine rosemary, thyme, basil, and salt as desired. Sprinkle mixture over the roots. Bake roots at 375° for 1 hour and 45 minutes, or until roots start to brown. Let stand for 10 minutes. Once cooled, use a rubber pancake turner to gently scrape the roots off of the baking sheets. Place them into a serving bowl and enjoy!

PREP: 2 hours 20 min BAKE: at 375° for 1 hour 45 min SERVES: 6

14 SIDE DISHES

Cait Larson Architect Intern Elgin, IL

2014 Family Recipes from our community to yours

�sia� Slaw 6 oz beef ramen noodles

17 oz slaw mix

1 cup almonds, sliced and toasted 1 cup sunflower kernels

1 bunch green onions, chopped ½ cup sugar ¾ cup vegetable oil ⅓ cup white vinegar

Remove the flavor packets from noodles and set aside. In a small bowl, crush the noodles and top with the slaw mix, almonds, sunflower kernels, and green onions. In a separate bowl, whisk together the flavor packets, sugar, oil, and vinegar. Pour over slaw. Cover and chill for 24 hours, toss before serving. Tip: Since my son is allergic to nuts, I make mine with extra sunflower seeds instead of toasted almonds.

“Not a typical ‘Holiday’ dish, but we always have it with Christmas dinner at my Grandma’s house.” PREP: 10 min REFRIGERATE: 24 hours SERVES: 6-8

Lar� Gai

Emily McKeown Site/Civil Engineer Gainesville, VA

Thai Spic� Ground Chicken an� Toasted Rice 1 lb ground chicken

2 Tbsp shallot, sliced

2 Tbsp spring onion, finely chopped ¼ cup mint leaves, chopped 3 Tbsp roasted rice powder (khao koor) 2 Tbsp ground Thai chile (be sure to use real Thai ground chile)

You can use ground chicken from the supermarket, or chicken ground in your food processor. In a medium pan, cook the chicken with 2 tablespoons of lime juice over medium heat, stirring until cooked. If using chicken giblets (optional), cut them up into small pieces and cook in boiling water. Drain and add to the cooked ground chicken. Transfer the chicken into a medium bowl, add the remaining ingredients and mix well. Season as desired, adjust the amount of ground chile and/or fish sauce to taste. Serve with fresh vegetables and warm, freshly-steamed sticky rice or Thai jasmine rice. Tip: Always serve with a good portion of fresh cabbage, and add green beans, parsley, sliced radish, cucumber, and coriander leaves if you like.

3 Tbsp lime juice 2-3 Tbsp fish sauce sticky rice or Thai jasmine rice

PREP: 15 min COOK: 30 min SERVES: 6

Mon Vonkchalee Plumbing Designer Raleigh, NC

fresh cabbage and vegetables chicken giblets, chopped (optional)

SIDE DISHES

15

Crock-Pot® �ashed Potatoes 15 medium Yukon Gold potatoes

2 cups sour cream

8 oz cream cheese, softened 6-8 oz Boursin® garlic & herbs cheese 10 Tbsp butter ½ cup chives 3 tsp salt 2 tsp pepper 3 garlic cloves, minced 3 tsp onion powder (or substitute 1 shallot, finely chopped) 2 pinches marjoram 1 cup green onion, thinly sliced 4 slices cooked bacon, crumpled ⅛ cup milk paprika, to sprinkle

In a large pot, boil the potatoes until tender. In a large mixing bowl, beat together the cream cheese and sour cream. Add the hot potatoes and beat until smooth, adding small amounts of milk as needed. Add the butter, chives, salt, pepper, and onion powder and beat until mixed well. Add the garlic, green onions, and marjoram and beat until mixed well. Pour into a slow cooker and dot with additional butter. Cook on low for 2 to 3 hours. Just before serving, stir in a few additional drops of butter and sprinkle the top with crumpled bacon and paprika. Tips: Can be made and refrigerated overnight in the slow cooker for ease of crocking the next day. For extra decadence, substitute a couple of tablespoons of butter with bacon grease. This is the holidays, don’t skimp out and disappoint others by getting “fat free” products. Full flavor = full fat and calories!

“In 2011, a friend of mine brought these to my house for Thanksgiving dinner. Everyone was questioning, including myself, ‘mashed potatoes in a Crock-Pot®?’ Sure enough, they were the biggest hit of the evening—second to my famous honey-brined roasted turkey, of course. He provided me with the basic recipe, which I have slightly modified in the years since.” PREP: 30 min SLOW COOKER: on low for 2-3 hours SERVES: 15

Dan Bubser Production Manager Tampa, FL

Italia� Sausage Stuffin� 2 lb sweet Italian sausage, removed from casing

1 lb part skim or whole milk mozzarella cheese, cut into ½" cubes

2 cups cooked white rice ½ lb fresh white mushrooms, sliced ½ cup plain bread crumbs 4 eggs 8 large basil leaves, torn into small pieces butter, to grease casserole dish

16 SIDE DISHES

Preheat oven to 350°.

In a large bowl, combine all ingredients and mix well. Transfer to a greased casserole dish and bake for 45 to 60 minutes until top is golden brown and internal temperature reaches 160°. Safety Tip: Check the internal temperature of the stuffing with a thermometer to ensure that the meat is fully cooked and is safe to eat! Pork sausage should be cooked to 160°.

“This dish is a family staple for Thanksgiving and was passed down from my grandmother to my mom. The recipe has never been written down before now, so my mom and I had a good time putting this family favorite down on paper to share!” PREP: 10 min BAKE: at 350° for 45-60 min SERVES: 10-12

Allie Blom Proposal Manager New York, NY

2014 Family Recipes from our community to yours

Roasted Sweet Potato Salad 4 medium sweet potatoes, peeled and cut into 1" pieces

5 Tbsp olive oil

1 Tbsp fresh rosemary, finely chopped 1 tsp salt, more as needed 1 tsp freshly ground black pepper, more as needed ½ tsp ground cumin

Preheat oven to 425°.

In a roasting pan, combine the sweet potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin, and ginger. Stir to combine and bake for about 25 to 30 minutes, or until the potatoes are fork-tender and golden brown. In a small bowl, combine the cranberries, scallions, and red pepper, and set aside. Prepare the dressing by combining the balsamic vinegar, Dijon mustard, honey, and garlic in a small saucepan and heat for 5 minutes. Remove from heat and whisk in the ¼ cup of olive oil. Assemble the salad by gently tossing the roasted potatoes with the red pepper mixture and then stir in the dressing. Can be served warm or cold.

½ tsp ground ginger

PREP: 10 min

1 cup dried cranberries

BAKE: at 425° for 25-30 min

1 cup green and white scallions, chopped

SERVES: 8

Kimberly McVicker Communications Manager Fairfax, VA

1 cup roasted red pepper, julienned 6 Tbsp balsamic vinegar 2 Tbsp Dijon mustard 2 Tbsp honey 2 garlic cloves, minced ¼ cup olive oil

SIDE DISHES

17

Cheesy Garlic � Bacon Mashe� Potatoes 5 lb red or white potatoes, diced (red potatoes create a creamier dish) 1 lb bacon, diced or crumbled

2 bunches green onion, thinly sliced 12 oz Italian cheese blend or Cracker Barrel aged white cheddar cheese 1 ½ cups 2% milk 1 cup sweet cream butter 1-2 tsp sea salt 2 tsp freshly ground pepper ⅛ cup or 8 garlic cloves, diced

In a large pot, boil the potatoes until tender and they break apart with a fork. While the potatoes are boiling, brown all the bacon until crisp. Drain the potatoes thoroughly and place them in a large mixing bowl. Add the butter and mash with hand masher. Tip: A mixer can be used to mix the potatoes, but it doesn’t create the same texture. Add 1 cup of the milk, the salt, pepper, garlic, parsley, and Italian seasoning and continue mashing the potatoes. Add additional milk as needed for the desired consistency. Stir in the bacon, onions, and cheese and season with salt. Serve immediately or add some additional cheese and parsley to the top and bake in the oven until cheese begins to brown for a more appealing display of your culinary talents. Tip: For a slight kick, add a teaspoon of ground cayenne pepper or ground chipotle pepper.

PREP: 10 min COOK: 15 min SERVES: 12-16

Lee Thibodeau Survey Technician Orlando, FL

1-2 Tbsp parsley 1-2 Tbsp Italian seasoning 1 tsp ground cayenne or chipotle pepper (optional)

Thanksgiving Meat Stuffin� 3 stalks celery

5 oz dried cranberries

2-3 Tbsp butter

1 bag Pepperidge Farm® herb seasoned stuffing or 2 boxes of Stove Top 3 cups chicken broth 1 lb sausage ¼ cup onion, chopped (optional)

Preheat oven to 350°.

Cook the sausage and set aside. In a pan, melt the butter, add the celery, cranberries, chopped onions (optional), and sauté for about 5-7 minutes. Add the sausage and broth and simmer for about 5 minutes. Add the stuffing and mix well. Transfer to a covered dish and bake for about 30 to 40 minutes. You can stuff the turkey and bake the extra. For the last 5 minutes, take off the cover and put the oven on broil to get the top crunchy.

PREP: 25 min BAKE: at 350° for 30-40 min SERVES: 8-10

Kimberly McNeilly Project Management Deputy Raleigh, NC

When using the broiler,

WATCH

YOUR FOOD CONSTANTLY as it can go from golden brown to catching on fire very quickly.

call 911 if you need help

18 SIDE DISHES

2014 Family Recipes from our community to yours

Corn Souffl� 2 boxes Jiffy® corn muffin mix 2 cups sour cream

1 cup butter, melted

2 cans kernel corn 2 cans creamed corn 2 eggs

Preheat oven to 350°. In a large bowl, mix all ingredients together. Pour into a 9" x 13" baking dish and bake for 1 hour.

PREP: 10 min BAKE: at 350° for 1 hour SERVES: 10-15

Jean O’Toole Senior Project Architect Fairfax, VA

1 cup sugar

Scalloped Corn 1 can creamed corn

Preheat oven to 350°.

1 can sweet corn

In a large bowl, mix all ingredients together. Pour into a baking dish and bake for 1 hour.

1 box Jiffy corn muffin mix ®

8 oz sour cream 2 eggs, beaten 2 Tbsp butter, melted

PREP: 10 min BAKE: at 350° for 1 hour

Chase Miller Architect Job Captain Peoria, IL

SERVES: 6-8

Slow Cooke� Creamed Corn 32 oz frozen corn kernels

8 oz cream cheese, softened

½ cup butter, melted ½ cup milk ½ cup heavy cream

1 Tbsp sugar

In a small bowl, melt the butter and cream cheese. Rinse the corn with warm water and let drain. In a slow cooker, combine corn, cream cheese, butter, milk, and sugar and season with salt and pepper. Cook on high for 2 to 4 hours, or on low for 4 to 6 hours stirring every 30 to 60 minutes to avoid any burnt pieces getting mixed in. Tip: If you need to thicken it up at the end, use a teaspoon at a time of Wondra® flour or cornstarch and mix thoroughly.

salt and pepper, to taste Wondra® flour or cornstarch (optional)

PREP: 10 min SLOW COOKER: 2-6 hours SERVES: 10-12

Marybeth Morin Senior Structural Engineer Orlando, FL

SIDE DISHES

19

Tatu� Family Potato Casserole

1 ½ cups heavy cream 3 bay leaves

2 sprigs fresh thyme, plus more to finish

2 garlic cloves, chopped ½ tsp nutmeg, freshly grated 2 lb russet potatoes, peeled and cut into ⅛" slices ½ cup parmesan, grated unsalted butter, for greasing salt and freshly ground black pepper, to taste

Preheat oven to 400°. In a saucepan, heat the cream with the bay leaves, thyme, garlic, nutmeg, and season with salt and pepper for about 10 minutes. While the cream is heating up, butter a casserole dish. Once heated, use a slotted spoon to remove the bay leaves and thyme. Pour the cream into a large bowl, add the potato slices, and mix gently to coat the potatoes. Dust the potatoes with parmesan, season with a little bit of salt and pepper, and gently mix to incorporate. Add a spoonful of the cream to the bottom of the casserole dish, then add the potatoes making sure to level out the potatoes for uniform cooking time. Pour the remaining cream over the top of the dish and top with some parmesan and fresh thyme leaves. Cover with aluminum foil, pull back one corner for the steam to escape, and bake for 40 minutes.

PREP: 20 min BAKE: at 400° for 40 min SERVES: 8-10

Ryan Tatum Site/Civil Engineer Gainesville, VA

Snicker® Apple Salad ½ cup lightly salted dry roasted peanuts, coarsely chopped

4 large Granny Smith apples, peeled, cored and chopped

16 oz Cool Whip 16 oz Dole crushed pineapple, squeezed dry ®

4 Snickers® bars or 12 fun-sized bars, chopped

In a large bowl, combine one apple at a time with 4 ounces of crushed pineapple, making sure to coat the apples well to prevent them from browning. Repeat with remaining apples and mix evenly. Fold the Cool Whip into the apples in parts. Finally, fold in the chopped peanuts and Snickers® bar pieces. Refrigerate for 1 hour. For best results, serve immediately or within 3 to 4 hours of preparation. Sustainability: The apples in this recipe are locally grown, which leads to less transportation, lower fuel costs and ultimately supports local growers. The crushed pineapple is made from the leftover pineapple that cannot be sold as slices, pieces, or diced pineapple. This is pineapple that otherwise would go to waste.

“Snicker® Apple Salad has been a family favorite for decades! My family enjoys this tasty salad not only for Thanksgiving, but for Christmas and is typically requested for all other major family gatherings. This salad always tastes best the day it was made as a side dish or dessert but it constantly seems to make its way onto plates a day or two later as a fun and quick snack!” PREP: 5 min REFRIGERATE: 1 hour SERVES: 8

20 SIDE DISHES

Kasteny Knutson Mechanical Engineer Intern New York, NY

2014 Family Recipes from our community to yours

Red Beans an� Rice 1 lb red kidney beans

1 medium-to-large onion, chopped 1 green pepper, chopped

4 stalks celery, chopped 3-4 garlic cloves, minced 3 bay leaves ½ tsp crushed red pepper 32 oz chicken stock 4 cups water

Put the beans in a large bowl, add water to cover by a couple inches and soak overnight. Chop the onion, green pepper, and celery. In a large stock pot coated with oil, add the chopped vegetables, bay leaves, and a crushed red pepper and sauté until vegetables are soft. Add the garlic and cook for approximately 1 minute, or until fragrant. In a microwave safe bowl, cook the sausage with ½ cup of water for 2 minutes on high. Drain after cooking. Add the chicken stock, water, sausage, and beans to the stock pot and bring to a boil. Once boiling, reduce to a simmer. Season with salt, pepper, and thyme. Simmer for 3 to 4 hours until the beans become quite soft and the liquid begins to thicken. If the liquid becomes too thick, add small amounts of water. Stir in the green onions and parsley and serve over rice.

1 lb smoked sausage, sliced lengthwise and cut into semi-circles.

PREP: overnight

1-2 green onions, chopped

SERVES: 6-8

COOK: 5 hours

Patrick Wade Project Engineer Raleigh, NC

1 bunch flat parsley, chopped (optional) 2 Tbsp oil white rice salt, pepper, and thyme, to taste

SIDE DISHES

21

Main Dishes

BABY BACK RIBS p.32 Doug Frost | Fairfax, VA

Turke� and Dressing Sandwiches 2 turkey legs (or equivalent amount of holiday leftovers)

8 oz chicken broth

2 stalks celery, finely diced 1 onion, finely diced 1 tsp celery salt 1 tsp dried parsley 1 loaf bread crumbs 1 pack pork sausage

Preheat oven to 350°.

In a large pot, braise the turkey legs in half of the chicken broth with the celery, onions, celery salt, and parsley. Remove the meat from the broth and remove from the bone, then set aside. In a separate bowl, thoroughly mix the bread crumbs with the pork sausage, poultry seasoning, and broth mixture to moisten bread crumbs. Add remaining broth, as needed, to soften the bread crumbs. Transfer to a 9" x 16" baking pan, cover with foil, and bake for 2 hours. Remove from the oven, add the turkey and any remaining broth, or water, to moisten, and season with salt and pepper. Serve as a sandwiches on a soft hamburger bun and accompany with any other holiday leftovers. Tip: A slow cooker can be used to substitute baking.

1 pack poultry seasoning hamburger buns salt and pepper, to taste

“Turkey and dressing sandwiches are a traditional post-holiday meal in eastern Iowa.” PREP: 25 min

Doug Pfeiffer Office Director

BAKE: at 350° 2 hours

Elgin, IL

SERVES: varies based on leftovers

Jerk Jambalaya 2 full boneless chicken breasts, cubed 5 hot Italian sausages, cubed

10 oz Walkerswood Jamaican jerk marinade 2 boxes Zatarain’s Spanish rice ®

2 cans diced tomatoes 2 cans black beans

In a large bowl, marinade the chicken in the jerk marinade overnight. Grill the chicken breasts and sausages until cooked. In a saucepan, cook the Spanish rice with the tomatoes. In large pot, combine the black beans, onion, and jerk seasoning and bring to a simmer. Cut the chicken and sausage into bite-size pieces. Add the rice, chicken, and sausage to the large pot with the black beans and onions. Stir and mix well, adding jerk seasoning to taste. Simmer on low heat for 30 to 60 minutes. Eat and enjoy!

1 large yellow onion, chopped

PREP: 10 min

1 small container of dry jerk seasoning

COOK: 1-2 hours

MARINADE: overnight

Duncan Hastie Associate Vice President Atlanta, GA

SERVES: 6-8

Turn

POT HANDLES

INWARD

to prevent them from being

knocked off the stove or grabbed by children

MAIN DISHES

23

Jambalaya 1 lb sausage, cut into ⅜" slices

In a heavy cast iron pot with a tight-sealing lid, add some olive oil and turn the heat to medium-high.

1 lb boneless chicken, diced

Add the sausage and chicken and cook until browned. Remove from heat and transfer to a holding bowl.

2 medium onions, chopped 1 bunch green onions, chopped ½ bunch fresh parsley, chopped ½ green pepper, chopped 1 Tbsp garlic, minced 14 oz chicken broth 1 chicken bouillon cube 8 oz water 6 oz white wine 1 tsp salt

Add more olive oil to the pot, add the onions, green pepper, parsley, and green onion, and cook for about 10 minutes, or until the onions are clear. Add the garlic and cook for 1 to 2 minutes. Add the sausage and chicken back to the pot, add the chicken broth, chicken bouillon, water, wine, and the spices, and bring to a boil. Stir in the rice, reduce to low heat, cover and simmer for 10 minutes, stirring after 2 minutes. Turn off the heat, keeping the pot covered, and leave for 10 more minutes. Open the pot and stir, recover, then remove from the burner and let stand for 5 more minutes.

PREP: 10-20 min COOK: 40-50 min SERVES: 6-8

Scott M. Houchin Senior Plumbing Designer Fairfax, VA

1 tsp cajun seasoning ¼ tsp cayenne pepper ¼ tsp black pepper 8 shakes hot sauce 2 cups Uncle Ben’s® converted rice 2-4 Tbsp olive oil

Deer Bolonga 5 lbs deer burger

5 tsp Morton® Tender Quick® salt

1 ¼ tsp hickory smoked salt 2 ½ tsp garlic salt

In large bowl, mix by hand until all ingredients are combined. Create 5 one-pound loaves working by hand until firm. Cover and refrigerate for three days. Preheat oven to 350°. Place loaves on a large broiler pan and bake for 1 hour. Let stand to cool, then slice and enjoy! Tip: Wrap with plastic wrap and refrigerate to enjoy later. They will keep for a couple of weeks.

2 ½ tsp mustard seed 2 ½ tsp black pepper 1 tsp red pepper flakes (optional)

PREP: 10 min REFRIGERATE: 3 days BAKE: at 350° 1 hour

J.J. Jones Senior Survey Computor Gainesville, VA

SERVES: 20

24 MAIN DISHES

2014 Family Recipes from our community to yours

Charlotte’s Crockpot BBQ 6-7 lb Boston butt or pork shoulder

Rub spices on all sides of the pork. Cover and refrigerate for 24 hours, or at least 5 hours depending on your schedule. Place pork in slow cooker, add in the sauce ingredients, and cook on low for 10 hours, or until pork is easily shreddable.

RUB

1 Tbsp chili powder 1 Tbsp paprika 1 Tbsp onion powder 2 tsp garlic powder 2 tsp salt 2 tsp pepper 1 pinch cayenne pepper, more if you like it spicy!

SAUCE 1 cup apple cider vinegar 1 cup Sweet Baby Ray’s® BBQ sauce ½ cup chicken broth

Tip: Start it in the evening and let it cook overnight. Once cooked, remove the pork and shred it into a separate bowl making sure to remove any large globs of fat. Strain the remaining liquid from the slow cooker into a saucepan and cook over medium-high heat on the stove, constantly stirring to avoid burning, until it has reduced to your desired thickness. Add the shredded pork back into slow cooker and pour the sauce on top. Serve and enjoy! Tip: After it’s cooked, you can keep the slow cooker on a low setting for a couple of hours if desired, just be sure to keep it covered, and stir it every once in awhile so it doesn’t dry out.

PREP: 10 min REFRIGERATE: 5-24 hours SLOW COOKER: on low for 10 hours

Crystal Williams Water Resource Specialist Charlotte, NC

SERVES: 15-18

1 Tbsp worcestershire sauce 1 onion, chopped hamburger buns

MAIN DISHES

25

Coq au Vin 2 jars pearl onions

8 chicken thighs and legs

¼-½ cup all-purpose flour, plus more for breading 8 slices of bacon 1 pint button mushrooms, quartered 2 bottles pinot noir red wine ¼ cup brandy 1 large yellow onion, chopped 2 cups celery, chopped 2-3 cups carrots, chopped 3 garlic cloves, crushed

6-8 sprigs fresh thyme 1-2 Tbsp oregano 1-2 Tbsp basil 1-3 bay leaves 1-2 cups chicken stock or broth ¼-½ tsp Kosher salt 1-2 Tbsp freshly ground black pepper 1 dash red pepper flakes wild brown rice or egg noodles oil, for frying

26 MAIN DISHES

Bring all ingredients to room temperature. In a large resealable freezer bag, put 1 to 2 cups of flour, season with salt and pepper, the oregano, basil, and pepper flakes. Place a couple pieces of chicken in the bag, shake to coat, and set aside. Add some oil to a large skillet, fry the bacon, and then brown the chicken pieces on each side until golden brown. Work in batches, you don’t want to overcrowd the pan. In a separate pan, sauté the onions, carrots, and celery for 5 minutes, just enough to warm them. Sauté the mushrooms in butter for about 5 minutes, to remove some of the moisture. Combine vegetables in a small bowl, season with the spices, and set aside. In a large slow cooker, put a layer of chicken on the bottom, then a layer of vegetables, and repeat. Now comes the good part, add the wine and brandy, you may not have enough room for the chicken stock, which is OK. Cook on low for 8 hours or high for 4 hours. Tip: If you don’t have a slow cooker, preheat oven to 350° and bake for 2 to 2 ½ hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally. When finished cooking, skim off the fat. Take the chicken and vegetables out and set them aside. The chicken should be close to falling off the bones, remove the bones and the bay leaves. In a large shaker, or a large glass, add about a ½ to 1 cup of flour and the chicken stock, and shake vigorously. Transfer the liquid from the slow cooker to a pan, bring it to a simmer, and whisk in the flour mixture. Tip: Using cold liquids is the key to making gravy with no lumps . Once thickened, add everything back to the slow cooker and heat for at least 15 minutes. Serve with wild brown rice or egg noodles.

PREP: 30 min SLOW COOKER: 4-8 hours SERVES: 4-6

Edward Farquhar Senior Environmental Scientist Fairfax, VA

2014 Family Recipes from our community to yours

Five Cheese Lasagne 2 Tbsp olive oil

1 small white onion, diced

1-2 garlic cloves, minced 28 oz crushed or whole peeled San Marzano tomatoes ½ cup fresh basil leaves 1 ½ tsp Italian seasoning, or ½ tsp each of dried oregano, thyme, and parsley 1 Tbsp sugar (optional, depending on preference for sweet or savory sauce) 16 oz lasagne noodles 8 oz mascarpone cheese 12-16 oz ricotta cheese 6 oz parmesan, grated 2 large eggs 2-3 sprigs fresh oregano leaves, stripped from stems and finely chopped ½ lb provolone, very thinly sliced 1-2 cups mozzarella, shredded salt and freshly ground black pepper, to taste

Make sure

SMOKE DETECTORS are functional & have a

FIRE

Bring a large pot of salted water to a boil, add the lasagne noodles, cook until al dente following the package instructions for appropriate cooking time. Drain and transfer to a large bowl. Toss with olive oil so the noodles don’t stick together, or place on a clean dish towel, and let cool. In a medium saucepan, heat olive oil over medium-high heat, and sauté the garlic and onion until the onions become translucent. Add the tomatoes, Italian seasoning, chopped fresh basil leaves, salt, and pepper, and stir to combine. Bring to a boil, then reduce to low and cover and simmer for about 20 minutes, checking periodically to make sure the sauce doesn’t burn. Remove from heat and use an immersion blender to combine the onion and basil leaves into the sauce. Return to heat and cook for another 5 to 10 minutes. In a small bowl, combine the mascarpone, ricotta, parmesan, and an egg, and set aside briefly. Preheat oven to 350°. In a large ovenproof lasagne dish, layer 4 to 5 lasagne noodles lengthwise side-by-side with edges overlapping. Top the first layer of noodles with half of the mascarpone, ricotta, and parmesan mixture by dropping evenly-spaced spoonfuls over the noodles, then spreading it out. Layer another 4 to 5 lasagne noodles over the cheese mixture and cover with half of the provolone cheese slices, then sprinkle with half of the mozzarella. Tip: If you prefer more tomato sauce in your lasagne, add approximately 1 cup of sauce between the provolone and mozzarella layers. Repeat the process with the noodles and the remaining mascarpone, ricotta, and parmesan mixture for the third layer. For the final layer, spread out the remaining noodles, top with the remaining provolone, and ladle the tomato sauce over top. Finish with the remaining mozzarella and parmesan. Cover the dish with aluminum foil and bake in the oven for 30 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted. Let rest for at least 10 to 15 minutes before slicing. Garnish with fresh basil sprigs.

“This recipe combines five cheeses, fresh basil, and fresh oregano to create a rich and flavorful lasagne that has become a family favorite. By using an immersion blender to combine sautéed onions and basil, even the pickiest kids are happy with this dish.” PREP: 40 min BAKE: at 350° for 1 hour SERVES: 10-12

Mark Montgomery Vice President Fairfax, VA

EXTINGUISHER

in your home

MAIN DISHES

27

Currie� Chicken an� Grape Salad 3 cups cooked chicken

1 ½ cups celery, thinly sliced 1-2 cups red seedless grapes 1 Tbsp lemon juice 1 ¼ tsp salt

¼ tsp freshly ground pepper

Tip: I use teriyaki-marinated cooked chicken and leave out the salt, but you can use plain cooked chicken or even turkey. In a large bowl, combine the chicken, celery, and grapes. Add the lemon juice, salt, pepper, curry powder, and mayonnaise and toss lightly with the other ingredients. Refrigerate for 30 minutes, then serve chilled.

PREP: 15 min

1 ½ tsp curry powder

REFRIGERATE: 30 min

6 Tbsp mayonnaise

SERVES: 4-6

Joanne Cheok Senior Associate Rockville, MD

Sauerkraut � Sausage 4-5 Tbsp butter

2 medium onions, finely diced

1 ½ lb smoked or Polish sausage, sliced 3 lb sauerkraut, rinsed and drained 1 tsp caraway seeds 3 bay leaves

In a large skillet, melt the butter, then add the onion and cook for 3 to 5 minutes. Add the sausage and cook for another 15 minutes, stirring frequently. Stir in the remaining ingredients and cook uncovered for 2 hours, stirring frequently. Serve with bread or mashed potatoes.

PREP: 10-15 min COOK: 2 hours and 20 min SERVES: 6-8

Elzbieta Barenski Plumbing Designer Raleigh, NC

4-5 whole allspice 1 Tbsp marjoram ½ tsp black pepper ¼ tsp salt 10-15 prunes 5-10 dry wild mushrooms 1 glass chicken stock 1 glass water bread or mashed potatoes

28 MAIN DISHES

2014 Family Recipes from our community to yours

� Midlife Crisis Thanksgivin� Turkey 10 lb turkey

1 can beer

½ cup butter

1 tsp garlic powder 1 tsp onion powder

Remove the neck and gizzards from the turkey cavity, run the turkey under cold water, then pat dry. The night before cooking, apply the dry rub thoroughly, including inside the cavity. Refrigerate overnight. Take out the turkey, rinse under cold water, then pat dry. Lightly sprinkle kosher salt on the turkey.

kosher salt, to coat turkey

In a small saucepan, melt the butter, then add the beer, garlic, and onion powder and bring to a simmer. Remove from heat, but make sure it stays in a liquid form.

French dry rub or dry rub of choice, to coat turkey

In a smoker, or a grill capable of smoking or indirect grilling, cook the turkey until the internal temperature reaches 110°. Using an injector, inject the turkey with the beer butter mixture every 45 minutes while it’s on the grill.

oil, for the deep fryer

THAW the turkey

before

FRYING,

most residential cooking fires happen on Thanksgiving

Once smoked, let rest for 30 minutes. Heat the deep fryer to 350° then very slowly lower the turkey in until it’s fully submerged. Fry until the internal temperature reaches 165°. Let sit for 30 minutes, then plate and serve.

PREP: 15 min REFRIGERATE: overnight SMOKE: 8 ½ hours (50 min per pound)

Jake Davis Civil Engineer Lanham, MD

FRY: at 350° for 3 ½ hours (38 min per pound) SERVES: 15-18

MAIN DISHES

29

Frittata 8 large eggs

2-4 garlic cloves, diced or minced 1 large red onion, sliced and cut into quarters 10 large leaves of spinach, kale, chard, or other leafy green, cut into bite-sized pieces (substitute 1 box of frozen spinach, thawed and drained, or ½ a bag of baby spinach) 1 small zucchini, chopped 1 small squash, chopped 1 jalapeño, chopped 4 okra pods, sliced

1 cup cherry tomatoes ¼ cup Kalamata olives, halved or sliced 4 oz goat cheese (substitute blue cheese or feta cheese) 1 Tbsp rosemary, thyme, basil, or oregano 5 Tbsp olive oil salt and freshly ground pepper, to taste Note: The vegetables listed are recommendations, feel free to substitute. You’re going to want enough raw vegetables to fill the skillet a little more than half way up, not overflowing, as the veggies will cook down.

Frittata is great hot, cold, or at room temperature. It’s great for breakfast, lunch or dinner; served alone, with a bunch of side dishes, or even in a sandwich. Turn the broiler on low and move the rack to the top rung. In a large ovenproof skillet on medium heat, coat with 2 tablespoons of oil and allow it to warm up. Sauté the garlic and onion until browned, adding more oil if needed to prevent burning. Add the okra and jalapeño, and sauté for 3 minutes. Then add the zucchini and squash, and sauté for another 3 minutes. Reduce to medium-low heat. Add the leafy greens, cherry tomatoes, and herbs, and sauté until the leaves are wilted. While the veggies are cooking, whisk the eggs in a bowl. Remove the skillet from the burner, dump all the veggies into the bowl with the eggs, and mix together. Wipe the skillet with a paper towel, leaving any oil but removing leftover veggie matter. Put the skillet back on the burner, turn the heat to medium-high, and add 3 tablespoons of oil, or more. There should be a hefty amount of oil in the bottom of the skillet. In the bowl with the egg/veggie mixture, add the olives, cheese, a dash of salt, and some freshly ground pepper. Check the skillet, it should be really hot and the oil should be almost smoking. If you flick a little water in the skillet, it should crackle angrily. This is the hardest part, so if you’re not sure it’s hot enough—it’s not. While you’re debating if the skillet is hot enough, turn the broiler up to high. Add the egg/veggie mixture to the skillet, it should sizzle and crackle. The oil should coat the bottom of the egg mixture and surround it on all sides. Spread the egg mixture around to make an even layer but don’t move it so much as to disrupt the bottom, the eggs are setting. Reduce the heat to medium and let it cook for 2 to 3 minutes, until the bottom sets—you can tell by gently shaking the skillet, it should wobble but not slop around. Tip: Don’t overcook the eggs on the skillet! A burned bottom is not fun for anyone. If you’re wondering if it’s been on there long enough, then it probably has. Remove the skillet from the burner and place it on the top rack under the broiler. Stand guard and broil until the top starts to brown, then remove the skillet. If it looks cooked, take a plastic spatula and cut it into eighths, like a pie. The egg will likely ooze up out of the cuts and rise to the top, put the skillet back under the broiler and continuing watching it. Once the top is nice and brown, it should be ready. Remove the skillet and let it rest on the stovetop making sure the burner is off. Using a spatula, clean up the pie cuts and scrape around the edges to loosen up the pieces. Once cooled a bit, it’s chow time!

“Frittata has been a staple meal in my family since I can remember. When I was a kid, I would see my mom cooking it and I would be so excited. It’s wonderful served with a side salad and a nice hunk of hot, buttered, crusty bread. When I grew up, I tried my hand making it and it was, well, an interesting endeavor. After hearing about my failures, my mom gave me a great recipe. Practice makes perfect! I have since learned how to customize the recipe to fit my mood, or whatever I have in the refrigerator.” PREP: 20 min COOK: 20-30 min SERVES: 6-8

30 MAIN DISHES

Briana Bill Environmental Scientist Danville, VA

2014 Family Recipes from our community to yours

New England Turkey Pot Pie 2 cups cooked leftover turkey, cut in bite-sized pieces 1 cup stuffing from baked turkey 1 cup peas, cooked

In a pan, sauté the garlic, onion, and celery with olive oil and splash of white wine, and season with sea salt and black pepper. In a food processor, briefly mix together the flour and 1 tablespoon of salt. Add the butter and mix until crumbly. Next, add the water and mix until a dough ball forms. Split the dough in half, preserve with plastic wrap, and chill in refrigerator for 1 hour.

½ cup celery, chopped

Preheat oven to 425°.

½ cup onion, chopped

Once chilled, roll out half of the dough large enough to cover a 9" pie pan. Place the bottom crust in the pan and stratify turkey, stuffing, peas, and sautéed onions and celery. Cover with the gravy, taking care not to overfill.

1 garlic clove, chopped 2 cups pan gravy 2 Tbsp olive oil splash white wine sea salt and black pepper, to taste

CRUST 2 ½ cups flour 1 Tbsp salt

With the remaining dough, roll out the top crust. Wet the lower crust edge, cover the pie, trim the excess, fold-in the edge, and pinch to seal. Decorate with extra dough and puncture the top crust with 4 slits to vent. Bake for 35 minutes or until browned and bubbly seeps. Tip: Make in advance and freeze until ready to bake. If frozen, bake for 1 hour, or until browned and bubbly seeps. Freeze pies unbaked, well-wrapped, for up to a year. Sustainability: Perfect for using Thanksgiving dinner leftover turkey and side dishes. Provides a means to reduce refrigerator container space and preserve excess nutrition for future consumption. This recipe can be personalized into many variations and is a delicious way to use left over Thanksgiving Dinner ingredients for a future hearty meal.

1 cup unsalted butter, cubed ¼-½ cup very cold water

PREP: 30 min REFRIGERATE: 1 hour BAKE: at 425° for 35 min

John Robinson Senior Hydrogeologist Parsippany, NJ

SERVES: 4-6

MAIN DISHES

31

Devine Meatloaf 1 lb ground beef 1 egg

½ cup soft bread crumbs

Preheat oven to 400°. In a large bowl, mix all the ingredients together, except the tomato soup and water, and shape into a loaf. Place the loaf in a 2" deep baking dish.

1 tsp salt ⅛ tsp pepper ⅓ cup milk 2 Tbsp milk 10 ¾ oz tomato soup ½ can water 2 oz sharp cheddar cheese

Make a horizontal indention lengthwise in the middle of the meatloaf, insert the block of cheese, and then cover with meatloaf and pinch to close. Dilute the tomato soup with the ½ can of water and pour over the meatloaf. Bake for 45 minutes to 1 hour.

PREP: 10-15 min

Jason Devine Mechanical Engineer

BAKE: at 400° for 45 min to 1 hour

Richmond, VA

SERVES: 4-6

Baby Back Ribs 4 lbs baby back pork ribs

Sweet Baby Ray’s® BBQ sauce, enough to coat ribs Grill Mates pork dry rub (or equivalent), enough to coat ribs ®

Remove the shiny membrane from the pork ribs. Rub with a generous amount of the dry rub, and wrap in double layers of aluminum foil to create a foil pouch. This will trap the moisture inside and steam the ribs when cooking. Refrigerate for several hours or overnight. Preheat the grill to 400° then turn down to 200°. Place the foil wrapped ribs bone-side down and cook for 2 hours with the grill closed. Remove the ribs from the foil and baste with Sweet Baby Ray’s BBQ sauce. Increase to high heat and grill, meat-side down, for 10 to 15 minutes, or until crispy.

PREP: 10 min REFRIGERATE: several hours to overnight GRILL: 2 hours and 15 min

Doug Frost Senior Vice President Fairfax, VA

SERVES: 8-10

32 MAIN DISHES

2014 Family Recipes from our community to yours

Sausage, Spinach � Ricotta Stuffed Shells 12 oz jumbo pasta shells

1 Tbsp olive oil

¼ cup yellow onion, finely chopped

1 lb Johnsonville® Italian sausage, casing removed 1 Tbsp garlic, minced 1 large egg 16 oz whole milk ricotta cheese 10 oz chopped frozen spinach, thawed, squeezed dry, and chopped further 1 ½ cups parmesan cheese, grated 1 Tbsp fresh basil, chopped (substitute 1 tsp dried basil) ¼ cup Italian bread crumbs ½ tsp salt

Bring a large pot of salted water to a boil, and cook the pasta according to the package instructions. Drain, rinse in cold water, and set aside. Tip: Use 1 teaspoon of salt per quart of water when boiling pasta. Preheat oven to 375°. Heat the olive oil in a large skillet on medium-high heat. Add the onions and cook for about 5 minutes, or until softened. Add the sausage, breaking it up into smaller bits, and cook through for about 5 minutes, until no pink remains. Add the garlic and cook for about 30 seconds to a minute, or until fragrant. Remove the pan from the heat. In a large bowl, lightly beat the egg. Mix in the ricotta, spinach, 1 cup of the parmesan cheese, the basil, bread crumbs, salt, pepper, and sausage mixture. Fill each cooked pasta shell with some of the mixture. Spread the tomato sauce over the bottom of a 9" x 13" baking dish. Arrange the stuffed pasta shells and spread the remaining sauce over the top. Tip: At this point, you can make ahead to freeze for up to 4 months, or refrigerate before cooking. If freezing, cover with foil, then wrap with plastic wrap. Cover with foil and bake for 30 minutes, or until hot and bubbling. Remove the foil and sprinkle with remaining Parmesan cheese, bake uncovered for 10 more minutes. Serve and enjoy.

PREP: 30 min BAKE: at 375° for 40 min SERVES: 6

Mark Davis Fleet Manager Orlando, FL

½ tsp ground black pepper ½ cup Prego® Italian sauce

NEVER UNATTENDED! leave cooking

Check it regularly, remain in the home while food is cooking &

use a

TIMER to remind yourself that you are cooking.

Call 911 if you need help

MAIN DISHES

33

Desserts

TRIPLE DECADENCE BROWNIES p.40 Kate Gallagher | Fairfax, VA

Mountain Dew®-Berry Pie 4 cups fresh blackberries, blueberries, and raspberries 2 oz Mountain Dew ® 1 large egg 1 cup sugar 1 cup all-purpose flour 6 Tbsp butter, melted 1 dash nutmeg 1 dash cinnamon whipped cream or vanilla ice cream (optional)

Preheat oven to 375°.

In a small bowl, combine the berries. Place the berries in a lightly-greased 8" square baking dish and sprinkle with the Mountain Dew®.

In a medium bowl, combine the egg, sugar, and flour. Mix until it resembles coarse meal and sprinkle over the fruit. Drizzle the melted butter over top and add the nutmeg and cinnamon. Bake for 35 minutes, or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream or vanilla ice cream, if desired.

PREP: 15 min BAKE: at 375° for 35 min SERVES: 6

Andrew Pfeifer Geographer Atlanta, GA

Grandma Millie’s Blueberry or Cherry Cheesecake Torte 10 Tbsp butter, melted

1½ packs graham crackers

1 cup + 2 Tbsp sugar 16 oz cream cheese, softened 16 oz Cool Whip 1 can blueberry or cherry pie filling, whichever you prefer

In a small bowl, crush the graham crackers into a fine mix. Add 2 tablespoons of sugar and the melted butter to the crackers. Press the mixture into a pan and refrigerate while creating the filling. In a mixer, combine the cream cheese and 1 cup of sugar and mix until smooth. Fold the Cool Whip into the cream cheese mixture and mix on the lowest speed. Spread the filling evenly over the graham cracker crust. Then spread the fruit pie filling over the top and refrigerate for 3 hours before serving.

“My Grandma made this one year for Thanksgiving when I was 10; after that, I would ask her to make it for almost every family get together. When I went to college, she gave me the recipe so that I could make it whenever I wanted since I would have a harder time getting home for all the family gatherings.” PREP: 30 min REFRIGERATE: 3 hours SERVES: 8

Jon Popelars Remote Sensing Analyst Tampa, FL

DESSERTS

35

Yummy Apple Pie 7 granny smith apples, thinly sliced

½ cup unsalted butter, melted ½ cup brown sugar ½ cup granulated sugar

3 Tbsp flour ½ cup water

In a large bowl, add the ¾ cup of butter and the salt and sift 2 ½ cups of flour over top. Use a pastry blender or fork and mix until the dough is the size of peas. Add the water, a tablespoon at a time, and blend until the dough has a smooth consistency but isn’t too wet. Form the dough into 2 balls and set aside. In a large pot, melt the butter and stir in the flour to form a paste. Add the water, sugar, and brown sugar, and bring to a boil. Reduce the heat and let simmer while preparing the rest of the pie. Roll out the dough for the top and bottom crusts. Place the bottom crust in a greased pie tin, then fill with the apples. Cut the remaining dough into twelve 1"-wide strips. Create the lattice design by placing 6 strips across the pie, then placing the other 6 strips diagonally across the first strips. Finish the top by pressing the ends into crust edges.

CRUST 2 ½ cups flour, sifted 1 tsp salt ¾ cup unsalted butter or shortening

Slowly pour the sugar/butter mixture over the top of the crust so it does not run off. Bake for 15 minutes, then reduce the heat to 350°. Continue baking for 35 to 45 minutes.

PREP: 30 min

5-6 Tbsp water

Keep children & pets

3

Preheat oven to 450°.

+

BAKE: at 450° for 15 min and at 350° for 35-40 min

Jessica Seipp Project Manager Baltimore, MD

SERVES: 6-8

FEET

away from a

hot stove

36 DESSERTS

2014 Family Recipes from our community to yours

Easy � Delis� Pumpkin Mousse 16 oz frozen whipped topping, thawed

In a large bowl, mix together all ingredients. Refrigerate for 1 hour and serve chilled.

5 oz instant vanilla pudding

15 oz solid pack pumpkin

PREP: 10 min

1 tsp pumpkin pie spice

REFRIGERATE: 1 hour

Natalie Driskill Water/Wastewater Engineer Baltimore, MD

SERVES: 6

Butter Nut Ball Cookies 2 cups butter, softened

Preheat oven to 325°.

½ cup sugar

In a mixing bowl, cream together the sugar, butter, and vanilla. Gradually add the flour to mixture while continuing to mix, then add the nuts in the same way.

4 cups flour

4 tsp vanilla

Form 1" balls and place them on a cookie sheet approximately 1 ½" apart.

1 tsp salt

Bake for about 25 to 30 minutes, or until lightly golden.

2 cups nuts of choice, finely chopped powdered sugar or melting chocolate, for dipping sprinkles (optional)

Let cool and then toss in powdered sugar or dip tops in melted chocolate and garnish with sprinkles.

PREP: 15 min BAKE: at 325° for 25-30 min

Wendy Keen Construction Administrative Assistant Bloomfield, NJ

SERVES: 15-18

Grandma’s Pink Stuff 24 oz small curd cottage cheese

2 packs peach Jell-o 8 oz Cool Whip

In a medium bowl, mix together the cottage cheese and Jell-o and let sit for 1 hour. After sitting, stir the mixture again and add in the Cool Whip. Refrigerate for 2 hours or until set. Serve chilled.

PREP: 1 hour REFRIGERATE: 2 hours SERVES: 8

Thomas Camden Survey Technician Orlando, FL

DESSERTS

37

New York Cheesecake CRUST

1 cup graham cracker, finely crushed into crumbs

1 Tbsp sugar

6 Tbsp unsalted butter, melted

FILLING 2 ½ lbs cream cheese, cut into 1" cubes, softened ⅛ tsp salt 1 ½ cups sugar ⅓ cup sour cream 2 tsp lemon juice 2 tsp vanilla 2 large egg yolks 6 large eggs

Cut the cream cheese into 1" cubes and allow to sit out at room temperature for 45 minutes to soften. Preheat oven to 325°. In a large bowl, crush the graham crackers, add the sugar and 5 tablespoons of butter, and toss until evenly moistened. Brush the bottom and sides of a cheesecake pan with some of the remaining butter, leaving a little extra butter for later. Press the crumbs into the bottom of the pan and bake for 13 minutes. Take out to cool and turn the oven up to 500°. In a large mixer on low speed, beat the cream cheese for 1 minute, then scrape the beater and sides of bowl. Add the salt and ½ of the sugar and beat on medium for 1 minute. Scrape the bowl again and repeat the process with the remaining sugar. Add the sour cream, lemon juice, and the vanilla and beat on low for 1 minute, then scrape the bowl. Add the eggs and egg yolks, two at a time, beating after each addition for a total of 1 minute. Brush the sides of pan with the little butter that was left and place the pan on a baking sheet. Pour the filling into the cooled crust and bake for 10 minutes. Reduce the temperature to 200° and bake for about 1 ½ hours. Remove from the oven and cool on a wire rack for 2 ½ to 3 hours. Once cooled, run a knife around the edges to free up the sides and remove the cheesecake from the pan. Wrap it with plastic wrap and refrigerate for 3 hours before serving.

PREP: 6 ½ hours

Randy Jones Water/Wastewater Engineer

REFRIGERATE: 3 hours

Danville, VA

BAKE: at 325° for 13 min and at 200° for 1 ½ hours SERVES: 6-8

Chocolate Pecan Pie 3 eggs, beaten

⅔ cup sugar ½ tsp salt

⅓ cup butter, melted 1 cup corn syrup 2 oz semi-sweet or dark chocolate, melted 2 ½ cups pecan halves 1 Pillsbury ® pie crust (or ingredients for homemade crust)

38 DESSERTS

Preheat oven to 375°. Prepare the crust using the Yummy Apple Pie recipe on page 36, or use a Pillsbury® pie crust, for one 9" crust pie. In a large mixer set on medium speed, combine the eggs, sugar, salt, butter, and chocolate and blend well. Stir in the pecans and pour into the pastry-lined pie dish. Bake for 40 to 45 minutes, or until set. Cool slightly then serve.

PREP: 10 min BAKE: at 375° for 40-45 min SERVES: 6-8

Denelle Wrightson Principal, Director of Library Architecture Dallas, TX

2014 Family Recipes from our community to yours

Brothers Shatswell Bread of Pumpki� 3 ½ cups flour

2 tsp baking soda

1 ½ tsp salt

3 cups sugar 1 tsp cinnamon 1 tsp nutmeg 1 cup vegetable or olive oil 4 eggs

Preheat oven to 350°.

Grease 3 loaf pans by rubbing with butter and coating with a thin layer of flour. In large bowl, combine all dry ingredients and whisk to combine well. In a mixer on medium speed, combine the wet ingredients. Slowly add the dry ingredients to the mixer and mix on medium to low speed, blending only until combined, don’t over mix! Divide the batter evenly between the 3 pans and place on the center rack of the oven, you should be able fit all 3 on one rack. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.

⅔ cup water

Tip: Test each loaf separately, the middle loaf may cook slightly differently.

2 cups canned pumpkin

If not done, bake for an additional 2 to 3 minutes at a time and continue testing with the toothpick.

butter & flour, to grease pan

Let the pans cool on cooling racks for about 10 to 15 minutes. Run a knife around the edges to free up the sides, then turn the pans upside down to remove the bread. Set the loafs upright to allow them to cool completely. Once cooled, wrap in plastic wrap to prevent them from drying out. Enjoy! Tip: If you leave it out overnight to cool, cover with a cloth so they don’t dry out.

PREP: 30 min BAKE: at 350° for 1 hour

Avocado Pie 1 medium to large avocado, mashed

3 ½ oz lemon juice

1 can sweetened condensed milk ¼ cup pecans, chopped 1 pre-made graham cracker crust, or use your favorite recipe

Stephen and Jonathan Shatswell Architect Interns Elgin, IL

SERVES: 18-22

In a medium bowl, mix together the avocado and lemon juice. In a separate bowl, whip the condensed milk. Add the avocado mixture to the whipped milk and pour into crust. Refrigerate for about 6 to 12 hours, or until firm. Top with whipped cream and chopped pecans.

PREP: 10 min REFRIGERATE: 6-12 hours SERVES: 6-8

Molly Wagner Director of Communications Fairfax, VA

whipped cream

DESSERTS

39

Triple Decadence Brownies COOKIE LAYER

½ cup sugar

Set out the eggs ahead of time to reach room temperature. Preheat oven to 350°.

½ cup brown sugar, packed

Grease a 9" x 13" baking pan.

⅓ cup shortening

COOKIE LAYER

¼ cup unsalted butter, softened 1 large egg 1 tsp vanilla ¾ tsp baking soda ¼ tsp salt 1 ⅛ cup all-purpose flour 1 cup semi-sweet chocolate chips

OREO LAYER 35 Oreos (will be slightly more than 1 package)

BROWNIE LAYER ½ cup + 2 tsp all-purpose flour ½ tsp salt 1 tsp unsweetened cocoa powder 1 cup dark/bittersweet chocolate chips

In a mixer, cream the sugars, butter, and shortening until fluffy. Add the egg and then vanilla. In a medium bowl, whisk together the dry ingredients. Slowly add the dry ingredients to the wet ingredients and mix until combined. Stir in chocolate chips and then pour and press the mixture evenly into the pan.

OREO LAYER On top of the cookie layer, arrange the Oreos to fill the pan.

BROWNIE LAYER In a medium bowl, whisk together the flour, salt, and cocoa powder and set aside. In a medium, microwave-safe bowl, combine the chocolate, butter, and instant coffee granules and melt in the microwave in 20-second intervals, stirring in between, until completely melted and smooth. Add the sugars and whisk until completely incorporated. Let cool to room temperature. Once cooled, add 2 of the eggs and whisk until combined, then repeat with the remaining egg. Gently stir in the vanilla until just incorporated. Tip: Don’t overbeat the batter at this stage or the brownies will be cakey. Sprinkle the flour mixture over the chocolate mixture and use a rubber spatula, not a whisk, to fold the flour mixture into the chocolate. Pour the batter over the Oreos. Bake for 45 minutes, or until a tester inserted in the middle comes out clean. Let cool completely on a wire rack before cutting.

PREP: 20 min BAKE: at 350° for 45 min SERVES: 24

Kate Gallagher Proposal Services Supervisor Fairfax, VA

½ cup unsalted butter, cut into 1" pieces ½ tsp instant coffee granules ¾ cup granulated sugar ¼ cup light brown sugar, packed 3 large eggs 2 tsp vanilla

40 DESSERTS

2014 Family Recipes from our community to yours

Pumpki� Squares 1 box yellow cake mix 3 eggs

½ cup butter, melted

¼ cup butter, softened 1 lb pumpkin puree 3 tsp pumpkin pie spice ½ cup brown sugar

Preheat oven to 350°. Grease a 9" x13" baking dish. In a medium bowl, combine the yellow cake mix, 1 egg, and the melted butter and mix well. Set aside about 1 cup of this mixture for the topping. Press the remaining mixture into the baking dish covering the bottom and up the sides a bit. In a large bowl, combine the pumpkin, pumpkin pie spice, brown sugar, 2 eggs, and the milk to create the filling. Pour over the crust.

⅔ cup milk

In a small bowl, combine the 1 cup of leftover crust mixture with the sugar, cinnamon, and nutmeg to create the topping. Sprinkle the topping in globs over the top of the filling.

¼ cup sugar

Bake for 45 to 50 minutes. Allow to cool before cutting and serving.

1 tsp cinnamon ⅛ tsp nutmeg

PREP: 15-20 min BAKE: at 350° for 45-50 min SERVES: 8-10

Elizabeth Shope GIS Analyst Fairfax, VA

Cels’ Large Poun� Cake 3 cups sugar 3 cups flour

1 ½ cup shortening or margarine 6 eggs 1 cup milk

In a mixer on high speed, combine all ingredients and beat for about 6 minutes, or until well blended. The batter should be thick and fluffy. Tip: Don’t preheat the oven!

Pour into a well-greased 10" tube pan and bake for 1 hour and 20 minutes. Allow to cool and enjoy!

1 tsp vanilla

PREP: 15 min

3 tsp baking powder

BAKE: at 325° for 1 hour and 20 min SERVES: 16-20

Kellie Cisler Mid-Atlantic Marketing Coordinator Gainesville, VA

DESSERTS

41

Blueberr� Pie ¾ cup sugar

Preheat oven to 425°.

6 Tbsp cornstarch

In a medium bowl, combine the sugar, cornstarch, salt, and cinnamon, and sprinkle over the blueberries.

¼ tsp salt

½ tsp cinnamon 1 Tbsp butter 5 cups fresh blueberries 1 pie crust

Line a pie dish with one pie crust. Pour the berry mixture into the crust, and dot with butter. Cut the remaining pastry into ½"- to ¾"-wide strips. Create a lattice design by placing 6 strips across the pie, then placing the other 6 strips diagonally across the first strips. Crimp and flute the edges. Place the pie on the lower rack and bake for about 50 minutes, or until the crust is golden brown.

PREP: 30 min

Samuel Weaver Project Engineer

BAKE: at 425° for 50 min SERVES: 6-8

Fairfax, VA

Great Aunt Tina’s Pumpki� Pie Cake 4 eggs, well beaten

Preheat oven to 325°.

1 cup sugar

Butter a 9" x 13" inch baking pan.

29 oz pumpkin puree

In a medium bowl, combine the eggs, sugar, pumpkin, evaporated milk, cinnamon, ginger, cloves, and salt. Pour batter into the pan and sprinkle the yellow cake mix and the walnuts, if desired, on top. Finish by drizzling the melted butter on top.

1 tsp ground cinnamon 12 oz evaporated milk 1 tsp ground ginger ½ tsp salt 1 tsp ground cloves 1 box Duncan Hines® yellow cake mix 1 ½ cubes butter, melted 1 cup walnuts, chopped (optional)

Bake for 45 to 60 minutes, or until a knife comes out cleanly and the topping is lightly browned. Cool and serve with freshly-whipped heavy cream with a touch of sugar or French vanilla ice cream. Enjoy! Tip: Aunt Tina said that using Duncan Hines® yellow cake mix made all the difference, creating a flavorful, moist cake.

PREP: 10-15 min BAKE: at 325° for 45-60 min SERVES: 12-15

Colette McClung Administrative Assistant/Receptionist Tulsa, OK

whipped cream or French vanilla ice cream (optional)

42 DESSERTS

2014 Family Recipes from our community to yours

Persimmon Puddin� ½ tsp baking soda

Preheat oven to 325°.

½ tsp ground cinnamon

Butter a 9" x 13" inch baking pan.

2 cups persimmon pulp ¼ tsp vanilla

2 ½ cups sugar 1 pinch salt 2 eggs, beaten 2 ½ cups milk 2 cups all-purpose flour

In a mixing bowl, combine the persimmon pulp, baking soda, sugar, and eggs, and mix well. Add the flour, baking powder, cinnamon, vanilla, salt, milk, and butter, stir to combine. Pour the mixture into the baking pan and bake for 55 minutes. The pudding will rise during baking, but will fall when removed from oven.

PREP: 10-15 min BAKE: at 325° for 55 min

Vickie Spears Architectural Administrative Assistant Tulsa, OK

SERVES: 12-15

4 Tbsp butter, melted 2 tsp baking powder

Banana Pudding Pepperidge Farm® 2-3 bags Chessmen® cookies 6-8

2 cups

bananas, sliced milk

instant French 5 oz vanilla pudding 8 oz

cream cheese, softened

sweetened 14 oz condensed milk Cool Whip, thawed 12 oz (substitute with sweetened whipped cream)

Line the bottom of a 13" x 9" x 2" dish with 1 bag of cookies and layer the bananas on top. In a mixer, combine the milk and pudding mix and blend well. In a separate bowl, mix together the cream cheese and condensed milk until smooth, and fold in the whipped topping. Add the cream cheese mixture to the pudding and stir until well blended. Pour the final mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

PREP: 10-20 min REFRIGERATE: 30 min SERVES: 8-10

Brian McNulty IT Specialist Orlando, FL

DESSERTS

43

Buckeye Candy 2 cups creamy peanut butter, not all-natural ½ cup butter or margarine, softened

3 ¾ cups powdered sugar 2 cups Nestlé Toll House semi-sweet chocolate morsels ®

®

2 Tbsp vegetable shortening

Line a couple of baking sheets with wax paper. In a large mixer, beat the peanut butter and butter until creamy. Beat in powdered sugar until mixture holds together and is moistened. Shape into 1" balls, place on the prepared baking sheets, and freeze for 1 hour. In a medium, uncovered, microwave-safe bowl, melt the morsels and shortening together for 1 minute on high power, stir. The morsels may retain some of their shape, if necessary, microwave in additional 10- to 15-second intervals, stirring just until melted. Dip the peanut butter centers into the melted chocolate using a toothpick, leaving a small portion of the center uncovered. Shake off the excess chocolate and scrape bottom of candy on the side of the bowl. Return to baking sheets and refrigerate until chocolate is set. Store in a covered container in the refrigerator.

“Growing up in Ohio, these candies were always on the menu for holiday parties and for snacking on during Ohio State football games!” PREP: 20-30 min FREEZE: 1 hour SERVES: 10-15

44 DESSERTS

Maggie Moore Project Engineer Raleigh, NC

2014 Family Recipes from our community to yours

Community Service

Community service is important to Dewberry. Our people are passionate about the communities where we live, work, and play and strive to contribute to making them a better place. Last year we performed more than 1,600 hours of service and won the President’s Volunteer Service Award. This year, as part of our volunteering, we participated in CANstruction® events in Washington, D.C., and Richmond, Virginia. The more than 6,900 cans from these events were donated to local food banks.

46 COMMUNITY SERVICE

2014 Family Recipes from our community to yours

COMMUNITY SERVICE

47

1,617 HOURS VOLUNTEERING in our communities

48 COMMUNITY SERVICE

Dewberry achieved the

GOLD LEVEL IN VOLUNTEERING through the President’s Volunteer Service Award

2014 Family Recipes from our community to yours