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Favorite Christmas recipes

Favorite Christmas recipes

‘Tis the season for baking and cooking for family and friends. Enjoy these favorite holiday recipes from staff and residents.

Pumpkin Cake

2017 Recipe Contest Winner by Jerrie Schreiner, quality assurance coordinator

2 c sugar
4 eggs
½ tsp salt
2 tsp baking powder
1 tsp cinnamon
1 c oil
2 c pumpkin (16 oz)
2 c flour
1 tsp baking soda
½ tsp nutmeg
½ tsp ground cloves

Mix all ingredients together. Pour in 11 by 17 baking pan. Bake 30 minutes or until center is done.

Frosting:
4 oz Cream cheese

1 Stick butter
1 tsp vanilla
3 c powder sugar
Small amount of milk as needed

Beat cream cheese and butter until smooth and then add powdered sugar.

Wild Rice Stuffing

Recipe provided by Nina Gragg, independent living resident

6 oz package long grain and wild rice mix
½ c chopped celery
1 5 oz can water chestnuts (drained and sliced)
1 3oz can mushrooms stems and pieces
4 T butter melted
1 T soy sauce

Cook rice according to package directions. Stir in the rest of the ingredients. Can use as dressing or serve as a side.

Tater Tot Casserole

Recipe provided by Kass Hollar, resident. This recipe was passed down to Kass from her mother in 1990.

1 ½ lb hamburger
1 can golden mushroom soup (undiluted)
Salt and pepper
16 oz (1/2 of 32 ox bag) frozen tater tots

Crumble hamburger and arrange loosely in an 8 by 8 casserole dish. Spread soup over beef. Arrange frozen potatoes on top of soup. Bake in over at 350 degrees for 1 hour. Makes 6-9 servings. Recipe may be doubled and prepared in 9 by 13 casserole dish.

Fudge filled oatmeal squares

Recipe provided by Emily Prouse, registered dietician

1 c butter
1 ½ c brown sugar
1 egg
1 t vanilla
2 c flour
1 t baking soda
1 t salt
2 ½ c quick oats

Beat butter and sugar until light and fluffy. Blend in eggs, vanilla, flour, soda and salt and mix well. Add oats and combine. Place ½ of mixture into a 9 by 13 pan. Spread filling over base layer. Place other ½ of mixture into pan and press down. Bake at 350 degrees for 30-35 minutes.

Filling:

1 ½ c chocolate chips
can sweetened condensed milk
1 c nuts (chopped)
2 T butter
½ t salt
1 t vanilla

Melt chocolate, milk, butter and salt. Stir in nuts and vanilla.

White Chili

Recipe by Merle Peterson, resident

1 T vegetable oil
4 skinless chicken breast halves (cut into small cubes)
1 large onion (chopped)
1 small green pepper (chopped)
1 T chili powder
2 tsp ground cumin
1 can cream of chicken soup
½ c water
1 can whole kernel corn
2 cans white kidney beans (rinsed and drained)

In a 4 qt sauce pan heat oil and cook chicken, onion, peppers and spices until onion is tender. Add remaining ingredients and cook to a boil. Lower heat and cook 5-10 minutes stirring often.

Serves 6-8.

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