Recipes

By Lauren Weiss 12 Jan, 2018
This tasty holiday spread is great for a pre-dinner appetizer or party snack. Ingredients 8 oz cream cheese, softened 1/2 tsp garlic powder 4 tablespoons dried sweetened cranberries 2 tsp chopped fresh rosemary fresh cracked pepper & salt First, soften the cream cheese by stirring at room temperature in a bowl. Then fold in all ingredients until well combined. Serve in your favorite holiday bowl with crackers or baguette! Enjoy! Contributed from Lauren’s kitchen
By Stefan Speligene 12 Jan, 2018
I decided to share my grandmother’s cookie recipe that I remember her always baking around Christmas. Ingredients 1 lb margarine 2 cups powdered sugar 1 tablespoon vanilla 3 tablespoons water 6 cups sifted flour 2 cups pecans Mix ingredients: add flour slowly until a hard dough is formed. Roll the dough out into a tube “about the length of your finger” and pinch into small pieces. Press onto ungreased cookie sheet. Bake at 350 degrees for ~ 20 minutes. Let cool, then roll in powdered sugar. Makes three 12” pans of cookies. Contributed by Stefan Speligene from Grandma Mary Spelgiene’s cookbook
By Lauren Weiss 12 Jan, 2018
Our team loves to cook… especially together! During the holidays the roux team gathered some of our favorite go-to recipes. Check out these yummy dishes, which are great all year round, in the posts below.
By Karen Hall 05 Dec, 2017
Salad 3 medium thinly sliced apples – I like a mixture of Honeycrisp and Granny Smith Juice of 1/2 lemon to coat the apples 12 ounces salad greens (whatever you like or have on hand) 1 cup pecan halves, toasted or candied (optional) 3/4 cup dried cranberries 4 ounces crumbled blue cheese Vinaigrette 1/2 cup light vegetable oil OR extra-virgin olive oil 1/4 cup apple cider vinegar 1/4 cup unsweetened apple juice or apple cider 2 to 3 tablespoons honey 1 tablespoon lemon juice 1/2 teaspoon salt Freshly ground black pepper, to taste Contributed by Karen Hall
By Sarah Goschy 05 Dec, 2017
At my family’s holiday gatherings, food was always “semi-homemade”. Here’s an easy recipe for a crowd-pleasing dessert that doesn’t require hours in the kitchen. 1. Preheat the oven to 350 degrees 2. While oven is heating, blend the following ingredients in a blender until smooth: 2 cups milk 3/4 cup sugar 1/2 cup Bisquick mix 4 eggs 1/4 cup butter 1/2 teaspoon vanilla extract 3. Fold in 1+ cup shredded coconut 4. Bake in the oven at 350 degrees for 1 hour or until the center is done. Contributed from Sarah’s kitchen
By Sarah Goschy 28 Jul, 2017
I don’t know about you, but the heat and humidity are making me crave crisp fall weather and the delicious apples that come with it! I had drafted a blog post focused on building margin into our daily schedules, but I think I’ll save that for another time. Sharing a favorite family summer recipe seemed more appropriate (and fun)! I was introduced to Snickers Apple Salad at a family reunion years ago in Wisconsin. I FLIPPED for it and to this day it’s my favorite picnic potluck dish! Don’t be turned off by the “salad” in the recipe’s title – it’s more of a dessert. Trust me, you’ll be the hit of the party if you bring this along! SNICKERS APPLE SALAD Ingredients 1 (8-ounce) package cream cheese, softened 1 cup powdered sugar (can be halved too, if you find it too sweet!) 1 (12-ounce) container Cool Whip, thawed 6 Snickers candy bars (I like Snickers, so I always add more) 4 -6 combination of granny smith and red delicious apples A drizzle of caramel ice cream topping for pretty presentation (optional) Directions Mix cream cheese and powdered sugar until thoroughly blended. Fold in Cool Whip. Cut Snickers into bite size chunks and add to cream cheese mixture. Chop the apples into chunks and stir. Chill 1 hour before serving. (Don’t make this too far in advance or you will get a runny salad.) If you want, you can drizzle caramel ice cream topping on it right before serving!
By Sarah Goschy 18 Nov, 2016
Contributed by Sarah Goschy 2 cups canned sliced carrots, drained 1 1/2 cups sugar 1/2 stick (4 tablespoons) butter 2 tablespoons all-purpose flour 1 cup milk 1/4 teaspoon cinnamon 3 eggs 1 teaspoon baking powder Blend all ingredients in a blender until smooth. Pour contents into a 3-quart greased casserole dish and bake at 350 degrees for 1 hour to 1 hour and 15 minutes.
By Lauren Weiss 18 Nov, 2016
Contributed by Lauren Weiss 1 can of pumpkin (15oz) 2 eggs 1 can of sweetened condensed milk 1 tsp of salt 1 tbsp pumpkin pie spice 2 store bought pie crust Preheat oven to 400F. Combine pumpkin, eggs, milk, salt, and pumpkin pie spice. Using a jar, cut pie crust intro small circles. Ideally you need a 3-4 inch circle. Spray muffin pan and place the circles into each spot, forming a mini crust. Add pie filing into each mini crust and fill nearly to the brim. Using a festive cookie-cutter, cut out cute patterns from the rest of the pie dough and place on top of the pie filings. Bake for 30 minutes until lightly golden.
By Karen Hall 18 Nov, 2016
Contributed by Lauren Weiss 2 cans of cream of mushroom soup 1 cup milk 2 tsp of soy sauce 1/4 tsp black pepper 8 cups of cooked green beans 2 cup of French’s fried onions Preheat oven to 350F. Mix soup, milk, soy sauce, black pepper, green beans and 1 1/3 cup of friend onions. Spread evenly into a casserole dish. Bake for 25 minutes or until hot. Stir. Top with remaining friend onions and place back in over for 5 more minutes.
By Karen Hall 18 Nov, 2016
We wanted to share a few of our favorite recipes with you this season. Some are pretty unique and others are tried and true. We hope you enjoy them and leave us a comment or two. Happy holiday season!
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