Our Staff’s Favorite Holiday Recipes, Part 3

Staff Blogger: Melissa Kunz, Content Manager


 

Can you believe Thanksgiving is right around the corner? As many of the Lakeside staff members begin to prepare their meals, they took the time to share a few more last-minute recipes.

Whether you’re sticking to tradition or looking for a new appetizer, side dish or dessert to add to your menu, these recipes are sure to light up your taste buds.

We hope you’ve enjoyed the recipes our staff has shared with you over the past few weeks. We’d love you to share some of your favorites with us as well. Tell us in the comments below, or even post a picture of your favorite meal. Together, we will all have a delicious and well spent holiday season.

Pizza Sticks
from the kitchen of Sarah Milheim, Advancement & Communications Coordinator

Ingredients:
1 11-oz can Pillsbury Soft Breadsticks
24 Thin Pepperoni Slices (1 ½” diameter)
2 Tbs Grated Parmesan Cheese
½ Tsp Italian Seasoning
¼ Tsp Garlic Powder
½ Cup Pizza Sauce, heated

Directions:
Preheat oven to 350 degrees.

Separate and unroll breadsticks. Place 3 pepperoni slices in a single layer over half of each breadstick.

Fold remaining half of breadstick over top; seal end and twist. Place on ungreased cookie sheet.

Combine Parmesan cheese, Italian seasoning and garlic powder. Sprinkle evenly over each breadstick.

Bake in oven for 15-20 minutes or until golden brown. Serve with pizza sauce.

Makes 8 pizza sticks

“On my mom’s side of the family, we do appetizers instead of a full Christmas dinner – so, each year, my mom brings Pizza Sticks,” said Milheim. “Between me and two of my uncles, we tend to eat them all. Such a good, basic food, that you probably haven’t had several times over the holidays. A favorite for sure.”

 

 

Sweet Potato Casserole
from the kitchen of Melissa Kunz, Content Manager

Ingredients:
2 ½ Pounds Sweet Potatoes, peeled and cut into 1-inch cubes
¾ Cup Packed Brown Sugar
¼ Cup Butter, softened
1 ½ Tsp Salt
½ Tsp Vanilla Extract
½ Cup Finely Chopped Pecans, divided
2 Cups Miniature Marshmallows

Directions:
Preheat oven to 375 degrees.

Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an
11” x 7” baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows.

Bake for 25 minutes or until golden.

“Ever since I was little, I can remember making this Sweet Potato Casserole recipe with my mom,” said Kunz. “She would always let me add the marshmallows to the top. That was my favorite part. So it’s become one of our yearly Thanksgiving traditions to make this dish together.”

 

Snickerdoodles
from the kitchen of Gretchen Colón, Vice President of Advancement & Communications

Ingredients:
½ Cup Butter
½ Cup Shortening
1 ½ Cups Sugar
2 Eggs
1 ½ Tsp Cream of Tarter
1 Tsp Baking Soda
¼ Tsp Salt
2 ¾ Cups Flour

Directions:
Preheat oven to 375 degrees.

Mix together butter and shortening.  Add sugar and eggs, and mix until creamy.

Add cream of tarter, baking soda and salt. Mix thoroughly.  Add flour a little at a time.

 

Bake until light brown.

Leave a Reply

Your email address will not be published. Required fields are marked *