Add these favorites from colleagues across the College to your fall and winter recipe rotation.
- Cheesy-Beefy Noodle Casserole
- Four Cozy Sips for Fall
- Grandma Ruthie’s Candied Yams
- Iced Pumpkin Cookies
- Velvet Corn Soup
Cheesy-Beefy Noodle Casserole
Submitted by Jamila Luckett, CEE
INGREDIENTS
- Medium shell noodles
- Velvetta cheese
- Ground beef
- Sour cream
DIRECTIONS
- Boil noodles.
- Stir noodles in flat pan with sour cream.
- Brown beef and spread beef over noodles.
- Cover beef with slices of Velveeta cheese.
Four Cozy Sips for Fall
Submitted by Michael Gooden, CEE
CARAMEL DELIGHT
- 1 c hot chocolate
- ¼ oz half and half
- ¼ oz sugar-free salted caramel syrup
- Top with whipped cream, butterscotch syrup, and almonds, pecans, or hazelnuts.
ESPRESSO
- 2 oz preferred coffee
- 1 oz Irish cream syrup
- Top with whipped cream
AUTUMN SPICE
- 1 c coffee
- Stir in allspice, nutmeg, and cinnamon
- Add creamer or half & half Garnish with cinnamon and orange zest
GINGER LATTE
- 1 c caramel cappuccino mix
- ¼ oz ginger syrup
- Top with whipped cream and crumbled ginger snap cookies
Grandma Ruthie’s Candied Yams
Submitted by Cassandra Trawick, MSE
“My favorite holiday recipe is candied yams. My grandmother taught me how to cook them over the phone because she lives in Ohio. I still don’t know what type of measurement a ‘scounch’ is, but I figured it out.”
Peel and slice 3-4 large yams
Boil in water until soft
Remove from the boiling water and place in a skillet
Add butter, a scounch of white sugar, and a scounch of brown sugar
Cover and let simmer, stirring occasionally.
Iced Pumpkin Cookies
Submitted by Lynnae Hill, Dean’s Office
INGREDIENTS
- 2 ½ c flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- ½ c butter, softened
- 1 c white sugar
- ½ c brown sugar
- 1 ¼ c pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 4 oz cream cheese
- ¾ c powdered sugar
DIRECTIONS
- Preheat oven to 350 degrees.
- Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a medium bowl, cream butter and sugars.
- Add the pumpkin, egg, and vanilla to butter mixture and beat until creamy.
- Add the dry ingredients in three batches to the butter mixture and stir until incorporated.
- Using a cookie scoop, drop onto a cookie sheet. Flatten slightly.
- Bake 15-20 minutes.
- While the cookies bake, make the icing by combining cream cheese and powdered sugar until smooth.
- Remove cookies from the oven and move to a cooling rack immediately to prevent sticking.
- Cool for 10 minutes, then frost with cream cheese icing.
Velvet Corn Soup
From Lori Federico, ChBE
“Our Chinese American Thanksgiving always includes this soup!”
INGREDIENTS
- 2 cups chicken or vegetable broth/stock
- 1 can (16oz) creamed corn
- 1 tsp soy sauce
- 1 Tbsp Chinese cooking wine or Dry Sherry (can omit)
- 1 tsp ginger, minced
- 1 garlic clove, minced
- 1 tsp cornstarch, mixed with a splash of cold water
- 1 egg, whisked
- 1 cup shredded cooked chicken
- Salt and white pepper, to taste
- 3 Tbsp sliced scallions / shallots (optional)
- Drizzle of sesame oil (optional)
DIRECTIONS
- Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
- Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
- Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in “ribbons” throughout the soup.
- Add the chicken, season with white pepper, and serve, garnished with scallions.
