Our Staff’s Favorite Holiday Recipes, Part 2

Staff Blogger: Melissa Kunz, Content Manager


 

With only a few weeks left until the start of the holiday season, it’s time to start shopping for your holiday dinner. Our staff has put together a list of some of our favorite recipes to share with you this season.

As you begin your shopping, think about your menu; maybe one of our recipes will make an appearance on your table this year.

CHEESY SAUSAGE GRITS
from the kitchen of Alexandrea Stelzer, Director of Marketing

Ingredients:
2 lbs Ground Sausage (Spicy Sausage if preferred)
3 Cups Grits
10 oz Velveeta Cheese (or more if you want it extra cheesy), soften
3 Tbs Butter, soften
2 Eggs
1 ½ Cup Milk

Directions:
Preheat oven to 350 degrees.

Cook and drain sausage. Cook grits as directed on package.

Mix grits, cheese and butter together. Stir until butter melts.

Mix eggs and milk, then mix all of the ingredients together.

Spray casserole dish with cooking spray. Place mixture in a large casserole dish, and bake for 1 hour. Serves 15.

“This recipe is a longtime breakfast staple in our family and a favorite among the cousins,” said Stelzer. “We have it every time we’re together, especially at family holidays for brunch. Just like a significant other passing the ‘Lakeside test,’ they must also pass the ‘Cheesy Grits & Sausage test.’ My grandmother takes it up a notch and always makes it with spicy sausage. It’s the best comfort food on a chilly day. You can also make it with shrimp.”

 

HOLIDAY SQUARES
from the kitchen of Jeanne Mauriocourt, Director of Educational Programs

Ingredients:
1½ Cups of Sugar
1 Cup of Margarine, softened
4 Eggs
2 Cups of Flour
1 Tbs of Lemon Extract
1 Can of Cherry Pie Filling
Powdered Sugar

Directions:
Preheat oven to 350 degrees.

Cream margarine and sugar, then add eggs one at a time. Add flour and lemon extract.

Spread batter into a greased jelly roll pan. Score batter into 2 inch squares (approximate). Place a teaspoon of cherry pie filling into the center of each square.

Bake in oven for 30 minutes.

After baking, sprinkle with powdered sugar and cut into squares.

“My mom and I used to make these when I was a girl,” said Mauriocourt. “It was my job to place the cherry in the middle of each square. The first year I helped, my mom gave me the pie filling and spoon so I would be ready for my job after she made the batter.  When the batter was ready, she was quite surprised to find that there was only pie filling left in the can, because I had eaten all of the cherries!  After that, the can was not opened until AFTER the batter was made.”

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