Our Staff’s Favorite Holiday Recipes, Part 1

Staff Blogger: Melissa Kunz, Content Manager


The leaves have finally fallen, and November has officially arrived in Lakeside. The air has gotten cooler, and everyone is busy preparing for family gatherings on Thanksgiving.

As you prepare your Thanksgiving menus, members of our staff would like to share some of their favorite holiday recipes with you over the next few weeks. Together, we will all have a delicious and well spent Thanksgiving holiday.

Savory & Aromatic Roast Turkey
from the kitchen of MaryAnn Kelmer, Director of the C. Kirk Rhein, Jr., Center for the Living Arts

“I’ve been making my Thanksgiving turkey using this delicious recipe for about 20 years,” said Kelmer. “The original recipe came to me from McCormick by way of a magazine advertisement. I use this rub on roast chicken as well.”

1 Tbs Italian Seasoning (see below for homemade version)
2 Tsp Seasoned Salt
1 Tsp Dry Ground Mustard
1 Tsp Garlic Powder
½ Tsp Black Pepper
1 Small Onion, quartered
1 Stalk Celery, cut into chunks
1 Carrot, cut into chunks
2 Bay Leaves
2 Tbs Olive Oil
12-Pound Turkey, washed, dried and giblets removed

Preheat oven to 325 degrees.

Mix the five dry ingredients together. Right before roasting the turkey, sprinkle 2 tsp of mixture inside the cavity, and stuff the bird with the carrot, onion and celery and bay leaves. Rub the skin with olive oil and sprinkle remaining rub over the entire surface of the turkey.

Place turkey in a shallow baking pan, and bake for 3-1/2 or 4 hours or until meat thermometer reads 180 degrees when inserted into the thigh. Baste several times with pan juices. Tent with aluminum foil as needed near the end of baking time.


Homemade Italian Seasoning
from the kitchen of MaryAnn Kelmer, Director of the C. Kirk Rhein, Jr., Center for the Living Arts

As an herb gardener, I’m always looking for ways to use herbs that are harvested and dried at the end of the growing season. Here’s a terrific recipe that I make in bulk and use throughout the year,” said Kelmer.

2 Tbs Dried Basil
2 Tbs Dried Oregano
2 Tbs Dried Thyme
2 Tbs Dried Marjoram
1 Tbs Dried Rosemary
1 Tbs Dried Sage

Place all herbs in spice grinder and pulse until they’re of desired consistency. (Add more or less of each herb to suit your taste.) Store in an airtight container.

Makes about ¼ cup


Peanut Butter Cookies
from the kitchen of Jessica Kidd, Advancement Manager

“This is a family recipe, which makes it really special to me,” said Kidd. “My favorite thing about the holidays is the food. I love cooking and baking with my mom, and of course, sharing the creations with our loved ones. I look forward to it every year.”

1 Cup of Jiff Creamy Peanut Butter
1 Egg
1 Cup of Sugar

Preheat oven to 350 degrees.

Mix the three ingredients together and form into small balls.

Roll balls in sugar, and place in the oven for about 8-10 minutes. You can add a Hershey Kiss to the top as soon as they come out of the oven if you wish.


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