Can you believe Christmas is already here? Me either. This year we decided to ask some of our staff what some of their top favorite recipes for the holiday are. Whether you spend it at home with your family and friends or travel to be with them, these are just a few of some of our go-to's.
For me when I go spend the holidays with family, I love to have that good comfort food. So my go-to that I take is a southern style mac and cheese. What is even better is it's done in a crockpot which makes it super easy and effortless clean up after you make it.
Crockpot Southern Mac and Cheese:
- cooking spray
- 10 ounces macaroni (I usually use a full 16-ounce box instead of 10 ounces)
- 12 ounce can evaporated milk
- 1 1/2 cups whole milk
- 1/4 cup melted butter
- 1 tsp. salt
- 2 eggs, beaten
- dash of pepper
- 2 10 ounce bricks of sharp cheddar grated
- paprika to taste
- Spray slow cooker with cooking spray (or you can use crockpot liners)
- Mix the cooled macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of cheese
- Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika.
- Cover and cook on low heat for 3 hours and 15 minutes
Another side that is everyone's favorite and a go-to at most homes is sweet potato casserole which our sales administer Kristin loves to make for her family. If you like sweet potatoes, you will want to try this.
Sweet Potato Casserole:
- 4 tablespoons unsalted butter, melted, plus more for buttering the baking dish
- 3 cups mashed sweet potatoes (3 to 4 large potatoes: about 1 3/4 pounds)
- 1/2 cup milk
- 1/4 cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 4 tablespoons unsalted butter, melted
- 1/4 teaspoon kosher salt
- 3/4 cup chopped pecans
- For the filling: preheat the oven to 350 and butter a 2-quart baking dish.
- Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt, and the eggs
- For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans and spread over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
Now for your sweet tooth, don't worry, we didn't forget. Our accounting manager Kristina makes these tasty cranberry-orange almond biscottis for that slight sweet tooth. Or something to maybe go with your tea or coffee in the day.
Cranberry, Orange, Almond Biscotti:
- 1/4 cup Senza Fine Extra Virgin Olive Oil
- 3/4 cup white sugar
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 eggs
- 1 3/4 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 dried cranberries (or more if desired)
- 1 1/2 cup sliced almonds
- 1 tbsp orange zest ( I add a little more)
- Preheat oven to 300 degrees
- In a large bowl mix together oil and sugar until well blended. Mix in the vanilla and almond extract, then beat in the eggs. Combine flour, salt, and baking powder gradually stir into egg mixture. Mix in cranberries, orange zest, and nuts by hand.
- Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky: wet hands with cold water to handle dough more easily.
- Bake for 35 min. in preheated oven, or until logs are light brown. Remove from oven and set aside to cool for to min.
- Reduce heat to 275 degrees
- Cut logs diagonal into 3/4 in. thick slices. Lay on sides on parchment paper covered cookie sheet. Bake approx. 8-10 min more or until dry.