The holiday season is upon us, and we’re excited to gather with friends and family and reflect on the wonderful year that we have had. We’re looking forward to taking this holiday season as an opportunity to spread joy and spend quality time with our loved ones. From our holiday table to yours, we hope you enjoy these tasty treats and savory dishes as you gather at your home. From all of us at Harrison County REC, we hope you have a safe, happy, and healthy Thanksgiving.
Macaroni and Cheese – Measure with your Heart
Submitted by Linda Ramsey (wife of Larry Ramsey, HCREC Board Member for District 9)
INGREDIENTS
1 package elbow macaroni
2 tbsp salted butter
1 can of chicken
Milk or Evaporated Milk depending on preference
Salt
Pepper
Onion Powder
Velveeta Cheese
Shredded Cheese of any kind depending on preference
INSTRUCTIONS
Boil elbow macaroni to package instructions.
In a medium saucepan over medium heat, melt the butter.
Once butter is melted, add salt, pepper, onion powder, and flour to pan and whisk to combine.
Cook mixture until a golden color. Add milk until the texture is smooth.
Add Velveeta cheese (measure with your heart and use as much as you prefer)
Mix in noodles and can of chicken.
Top with shredded cheese and enjoy.
Creamy Alfredo Lasagna Soup
Submitted by Alyssa Hamik (wife of Derek Hamik, Journeyman)
INGREDIENTS
1/2 lb ground sausage
1 small onion chopped
2 cloves garlic minced
4 cups baby spinach
5 cups low sodium chicken broth
1/2 box bow tie noodles
1 teaspoon dried oregano
1/2 teaspoon dried basil
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 cup Parmesan grated
INSTRUCTIONS
Brown ground sausage in a large saucepan over medium heat. Add onion; cook for 5-6 minutes over medium-low heat.
Add garlic and spinach and cook for 1 minute while stirring.
Add chicken broth and simmer for 5 minutes.
Add bow tie noodles, oregano, and basil, and bring to a low boil.
Cook for 10-12 minutes or until the noodles are tender.
Meanwhile, in a skillet over medium-low heat, melt butter. Whisk in flour and continue cooking for 1 minute; whisking constantly. The butter/flour mixture should be bubbling.
Slowly whisk in milk until the mixture is smooth and thickened, about 3-5 minutes.
Turn off the heat and slowly whisk in Parmesan cheese. If the cheese is not melting, place it over very low heat and whisk constantly. When the Parmesan is fully melted, and the mixture is creamy, slowly add to the soup mixture whisking in.
Pumpkin Crunch
Submitted by Alexis Boes, Customer Service Representative/Billing Specialist
INGREDIENTS
30 oz pumpkin puree (not pumpkin pie filling)
12oz evaporated milk
4 eggs
1 ½ cups sugar
2 tsp cinnamon
2 tsp pumpkin pie spice
1 box yellow cake mix
1 cup butter
1 cup chopped pecans (can also use walnuts)
Whipped cream for serving
INSTRUCTIONS
1. Preheat oven to 350°F
2. Spray a 9x13 inch baking dish and set aside.
3. In medium-sized mixing bowl, combine pumpkin, milk, eggs, sugar, cinnamon, and pumpkin pie spice and mix to combine.
4. Pour into prepared baking dish.
5. Pour the dry yellow cake mix evenly over the top of the pumpkin puree mixture.
6. Melt the butter and pour on top of the cake mix.
7. Finally, spread the chopped nuts evenly over the top of the cake.
8. Bake for 1 hour.
9. After baking, enjoy warm or let cool and whipped cream.
Buttermilk Pancakes
Submitted by Tara Wakehouse, (wife of Robert Wakehouse, Sub Foreman)
INGREDIENTS
1 ½ Cups Flour
1 ¼ Cups Buttermilk
3 Tbsp Sugar
½ Stick Melted Butter
1 tsp Baking Powder
2 Eggs
½ tsp Baking Soda
Splash of Vanilla
½ tsp Salt
INSTRUCTIONS
1. Whisk together flour, sugar, baking powder, baking soda and salt. Set aside.
2. In a separate bowl whisk together buttermilk, melted butter, eggs and splash of vanilla.
3. Add to dry mixture. Mix together.
4. Preheat buttered griddle drop ¼ cup pancake batter evenly spaced onto hot griddle.
Flip when golden brown on each side.
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