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Ambrose's

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Ambrose's

POST-REG SUBMISSION

“From Thanksgiving to New Years', this drink is a staple in Wisconsin homes. It has been a part of my holiday experience since I was a wee lad when great-aunts would dip a teaspoon in their drinks to let me have a taste.”
—Ambrose, Regulatory Team

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Yield: 1 serving

Ingredients

1½ oz Korbel Brandy
2-3 dashes Angostura bitters
½ can Sprite or 7up
3-4 maraschino cherries
1 tsp maraschino cherry juice
1 orange slice (optional)
Ice

Materials

Rocks glass
Muddler

Instructions

Muddle two maraschino cherries in your rocks glass. For a more fruity flavor, lightly muddle 1 orange slice.
Fill rocks glass with ice.
Add 2-3 dashes of Angostura bitters (to taste), 1 tsp of cherry juice, and 1½ oz Korbel.
Top with Sprite or 7up.
Garnish with maraschino cherries or an orange slice and enjoy!

Muddle

To mash or crush ingredients together with a spoon or muddler (a rod with a flattened end). Usually identified with the preparation of mixed drinks.

Briannah's

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Briannah's

¡AY BENDITO!

“Puerto Rico! This is a recipe from my mom's side of the family, a classic comparitive to a spiked eggnog, but better in my opinion!”
—Briannah, Creative Team

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Yield: 8 servings

Ingredients

11¼ oz can condensed coconut milk
13½ oz can cream of coconut or sweetened coconut cream
13½ oz can coconut milk
½ cup oat milk
1½ tsp vanilla extract
½ tsp nutmeg
2 tsp ground cinnamon
1 – 1½ cup dark rum

Materials

Blender

Instructions

Toss all the ingredients in the blender and blend on high speed until smooth.
Chill in the fridge for around 4 hours.
Before serving, shake/stir. If too thick for your preference, you can thin it out with 2-4 tablespoons of extra oat milk!
Serve in a glass with a stick of cinnamon and a pinch of ground cinnamon on top!

Tips and Tricks

This is a non-dairy Coquito! You can sub oat for almond or your preference of non-dairy milk.

Bryan's

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Bryan's

CURE-FOR-TURKEY-COMA

“Yogi Tea is a traditional tea from India that is made with a combination of warming spices that enhances digestion, increases circulation, and supports the immune system.^* This recipe was passed on to me from my nutrition and herbal medicine mentor several years ago. It is a staple in my family as we get into fall and approach the winter months to keep us energized and avoiding lethargy.”
—Bryan, Creative Team

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Yield: 1 serving

Ingredients

10 oz water
3 whole cloves
4 whole green cardamom pods
6 whole black peppercorns
½ stick cinnamon
¼ tsp of any black tea
Slices of fresh ginger root (optional)
½ cup skim or low-fat milk
Honey to taste

Materials

Small pot
Knife

Instructions

For each 8 oz cup, start with 10 oz of water. For convenience, make at least four cups at one time and store in refrigerator for reheating.
For each cup of boiling water add 3 whole cloves, 4 whole green cardamom pods, 6 whole black peppercorns, ½ stick cinnamon.
Boil for 20-30 minutes, then add ¼ teaspoon of any black tea.
Let sit for one or two minutes, then add ½ cup skim or low-fat milk.
Reheat. Strain and serve with honey to taste.

Tips and Tricks

Slices of fresh ginger root may be included for their delicious taste and because ginger is helpful when you are suffering from a cold, recovering from the flu, or have digestive or arthritis symptoms.^*

^*These statements have not been evaluated by the Food and Drug Administration. This recipe is not intended to diagnose, treat, cure or prevent any disease.

John's

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John's

SWELL, SWEET, SWEDISH

“A common Swedish holiday drink that my father makes for the family. I'm pretty sure he gets us loaded up, so the traditional serving of lutefisk is more palatable.”
—John, Creative Team

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Yield: 8 servings

Ingredients

5 cloves
5 green cardamom pods, cracked
2 bottles of your favorite red wine (Port works well if you prefer a sweeter drink)
½ cup raisins
½ cup blanched and sliced almonds
1 orange peel
½ cup of honey (optional depending on how sweet you like)
1-2 cinnamon sticks
½ cup aquavit

Materials

1 medium saucepan or pot

Instructions

Add all ingredients, except for the aquavit, to a medium saucepan. Cover the saucepan and heat on low for 2-3 hours.
Have a shot or two of chilled aquavit while it’s steeping.
Add ½ cup of aquavit to saucepan at the very end, right before serving.
Strain & ladle into your favorite holiday mug and serve warm.

Tips and Tricks

Enhance the aromatic experience of your holiday drink by incorporating citrus peel. Just before serving, top with 1 orange peel to infuse a bright and refreshing citrus note, complementing the warm spices.

Chad's

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Chad's

GRAMPS’ ONCE-A-YEAR

“My grandfather made this Chex Mix recipe every year during the holidays. I don't think he cooked anything else at any time during the year, making this extra special. The aromas of the butter and seasoning with the baking mix would take over the house while we all waited to try samples. My Grandma would help him box up the mix into tins with ribbons and a name tag, and then we would drive to friends and family houses delivering the holiday gifts door by door. To this day, it doesn't feel like the holidays until getting that first taste of the mix.”
—Chad, Account Services Team

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Yield: 8-10 servings

Ingredients

Mix

3 cups corn Chex cereal
3 cups rice Chex cereal
3 cups wheat Chex cereal
1½ cups pretzel sticks
2-3 cups of nuts (You can use any combination of nuts. We use cashews, peanuts, pecans, almonds.)

Seasoning

½ cup butter, melted
3 tbsp Worcestershire sauce
2 tsp seasoned salt (Lawry's recommended)
1½ tsp garlic powder
½ tsp onion powder
½ tsp cayenne

Materials

Cookie sheet
Metal spoon
Large mixing bowl
Paper towels

Instructions

Preheat the oven to 250°F.
Place the cereal, pretzels, and nuts into a large bowl.
Mix the melted butter, Worcestershire sauce, seasoned salt, garlic powder, onion powder and cayenne.
Drizzle the butter mixture over the cereal while tossing gently until it’s coated evenly.
Transfer the Chex mix onto baking sheets, spreading it into an even layer. Bake for 1 hour, stirring every 20 minutes. Remove from oven and spread onto paper towels to cool before serving.

To beer or not to beer?

A long-time best friend and I have a running debate as to which is the best beverage to wash down this mix: a beer or an ice-cold Coke. If you try it, let me know what your preference is!

Corbin's

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Corbin's

COLOR OF THE YEAR

“I love making sauces and dips. This is one of my favorites that I’ve been sure to have each year around the holiday season!”
—Corbin, Creative Team

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Yield: 12+ servings

Ingredients

15 oz can garbanzo beans, rinsed
3 tbsp water
1 tsp kosher salt
½ tsp cumin
Juice of 1 lemon
1 cup diced, cooked beets OR 15 oz canned beets
2 cloves garlic
4 tbsp olive oil, divided
Dash of cayenne pepper
¼ cup tahini
Pinch of red pepper flakes or paprika

Materials

Food processor

Instructions

In the bowl of a food processor, add garbanzo beans, water, salt, cumin, and lemon juice. Process for about 1 minute. Add beets, garlic, 3 tablespoons olive oil and cayenne pepper. Process for 2-3 more minutes.
Add tahini, process and scrape the sides and bottom of the bowl, and process for 30 more seconds.
Once it is creamy, pour into a bowl and drizzle remaining 1 tablespoon olive oil over the top and sprinkle with red pepper flakes or paprika.

Tips and Tricks

If the hummus is thick, you may add 2-3 tablespoons water while the food processor is running to reach the perfect consistency.

Kayla's

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Kayla's

REINDEER’S MILK

“This appetizer is traditionally served on Christmas Eve in my husband’s family. It’s a wonderful way to celebrate a love for cheese and all the varieties it comes in from across the world!”
—Kayla, Project Management Team

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Yield: Adjustable

Ingredients

10-12 different cheeses
Crackers of your choice

Materials

2-4 wooden charcuterie boards
8-piece cheese board utensils set
Cheese labels/markers

Instructions

Place your wooden charcuterie boards where you would like them in your home.
Grab a pen and cheese markers.
Create a label for each of the cheese. Be sure to include what kind of cheese, as well as the country the cheese is from.
Place your cheeses on the charcuterie boards, then add the corresponding cheese labels.
Serve with your favorite crackers.

Tips and Tricks

This also goes great with a bubble drink! Our family loves to serve this with Champagne or any sparkling wine.

Kerry's

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Kerry's

ANYTHING GOES

“This recipe is a cheat version of the South African sausage rolls I grew up on - which are influenced by British sausage rolls. In truth, we should mix our pork with seasonings and whip up puff pastry. My ancestors may be shaking their rolling pins, but I like to think they'll appreciate the time-saving steps.”
—Kerry, Creative Team

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Yield: 20 servings

Ingredients

2 (16 oz) rolls of breakfast sausage (like Jimmy Dean)
1 package puff pastry, premade and frozen
1 large red onion, diced
Black pepper to taste
Parmesan cheese to taste
Butter

Materials

Large mixing bowl
Baking sheets
Parchment paper
Cooking brush
Knife

Instructions

Preheat the oven to 375°F.
Mix the sausage mix in a large bowl with the black pepper, diced onion, and parmesan cheese. Get fancy and add sundried tomatoes if you want to. There are no rules!
Cut each sheet of the premade puff pastry in half and roll out a bit. Roll the sausage mix into long shapes and place into the pastry.
Roll to seal up, like a floppy burrito. Cut into the sizes you want, score the top of each sausage roll.
Cook until golden brown.

Tips and Tricks

Brush the top of each roll with butter prior to baking to have an easier time browning the pastry!

Sarah's

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Sarah's

LEGIT PNW

“I tried this dish for one of my first Thanksgivings as a Pacific Northwest resident, and immediately realized what all the fuss was about salmon! Growing up in the Midwest, good fresh salmon was sometimes hard to come by. Nowadays, wild-caught pacific salmon is thankfully easier to find across the country, and this is a great way to enjoy its bright and buttery flavor!”
—Sarah, Account Services Team

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Yield: 6 servings

Ingredients

1 lb thawed wild-caught Pacific salmon, previously frozen
¼ cup high quality brown mustard
¼ cup high quality homemade mayonnaise
¼ cup finely chopped red onion
¼ cup finely chopped fresh dill
2 tbsp chopped capers
2 tbsp fresh lime juice
2 tbsp minced shallot
2 tsp extra virgin olive oil
¾ tsp kosher salt
½ tsp fresh ground black pepper
Baguette

Materials

Medium sized mixing bowl

Instructions

Slice and toast the baguette to make crostini, cool to room temp.
Cut salmon into ¼-inch cubes.
Toss salmon together with red onion, fresh dill, capers, lime juice, shallots, olive oil, salt and pepper in a mixing bowl. Cover and chill for at least 30 minutes.
Mix together mustard, mayonnaise, salt and pepper to taste, and spread on the crostini.
Top crostini with salmon mixture and garnish with additional fresh dill and cracked pepper.

Tips and Tricks

If you want to make this gluten free, try using cucumber chips instead of a baguette to suit you and your family’s needs!

Abby's

Roasted Brussels Sprouts with Gochujang Brown Sugar

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Illustration of Roasted Brussels Sprouts with Gochujang Brown Sugar

Abby's

BON APPETIT

“I found this recipe in Bon Appetit about 3 years ago during the holidays. I've made it on repeat every year since. It's an unexpected twist on the traditional roasted Brussels sprout recipe, it's a crowd pleaser, and now my favorite holiday dish.”
—Abby, Strategy Team

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Yield: 8 servings

Ingredients

3 lbs Brussels sprouts, trimmed & halved
2 tbsp extra-virgin olive oil
½ cup coarsely chopped walnuts (optional)
6 tbsp unsalted butter
½ cup gochujang (Korean hot pepper paste)
2 tbsp pure maple syrup
2 scallions, divided and thinly sliced
½ lemon
Kosher salt to taste
Ground black pepper to taste
Flaky sea salt to taste

Materials

Sheet pan
Medium skillet
Medium saucepan

Instructions

Place racks in upper and lower thirds of oven and set a rimmed baking sheet on each rack; preheat the oven to 500°F.
While the oven is preheating, toss Brussels sprouts with oil in a large bowl to coat; season with kosher salt and pepper. Carefully divide brussels sprouts between baking sheets and spread out in a single layer; reserve bowl. Roast for 16-18 minutes, rotating baking sheets top to bottom and front to back halfway through, until brussels sprouts are lightly charred and tender.
Meanwhile, if using walnuts, toast in a dry medium skillet over medium heat, tossing often, until fragrant and slightly darkened, about 4 minutes. Transfer to a small bowl and let cool.
In a small saucepan over medium-low heat, cook butter swirling occasionally, until milk solids are a deep amber color and butter smells very nutty, 5–8 minutes. Remove from heat and stir in gochujang and maple syrup. Season with kosher salt and pepper.
Combine Brussels sprouts, half of walnuts, and half of scallions in reserved bowl; add brown butter mixture and toss to coat. Transfer to a platter and scatter remaining walnuts and scallions over. Finely grate lemon zest on top and sprinkle with sea salt.

Tips and Tricks

Achieving the perfect char and tenderness in your Brussels sprouts is key to elevating this dish. To ensure even roasting, rotate your baking sheets halfway through the cooking time (around 8 minutes).

Beth's

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Beth's

1950s RETRO CHIC

“This originated from my maternal grandmother in all her 50’s housewife glory. I grew up as a child of the 80’s in the Midwest, so you know the jello salad game is still going strong. It's been served at the Doshan household for every Christmas with no plans to stop.”
—Beth, Account Services Team

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Yield: 10 servings

Ingredients

2 cups boiling water
6 oz box lime gelatin
2 cups sour cream
9 oz can crushed pineapple, drained
6-8 maraschino cherries, cut into fourths

Materials

A 5-cup jello ring mold (doesn’t everyone have one of these?)
Medium saucepan

Instructions

Add boiling water to gelatin and mix until gelatin is dissolved. Chill in refrigerator until the mixture is slightly congealed.
Add sour cream, pineapple and cherries and mix. Pour into a slightly oiled 5-cup ring mold and chill until set.

Tips and Tricks

Original 50s recipe serving directions for kicks: Unmold on crisp salad greens and serve garnished with fresh fruits.

Colin's

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Illustration of Pomegranate Spinach Salad

Colin's

ARMENIAN MARKET

“It originated one holiday season when I lived in Los Angeles, where pomegranates were cheap and plentiful at Armenian Markets.”
—Colin, Creative Team

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Yield: 8 servings

Ingredients

Salad

12 oz fresh baby spinach leaves
½ cup freshly shelled pomegranate seeds
½ cup candied walnuts (see recipe)
4 oz good soft bleu cheese, crumbled/pinched, at room temperature

Vinaigrette

1 small shallot, peeled and minced
½ tsp dijon mustard
3 oz extra-virgin olive oil
1½ oz balsamic vinegar
½ oz red wine vinegar
Pinch of dried oregano
Pinch of dried basil
Dash of Maggi’s sauce (optional)

Candied Walnuts

1 lb walnut halves or pieces
1 tbsp salted butter
¼ cup white sugar

Materials

Large salad bowl
Small jar with lid
Non-stick skillet

Instructions

Salad

Place spinach leaves into a large bowl.
Add bleu cheese, pomegranate seeds, and candied walnuts.
Pour most of vinaigrette over and toss thoroughly to mix. Add more vinaigrette if desired and salt and ground pepper to taste.

Vinaigrette

Shake all ingredients together in a small jar with a tight lid. Can be refrigerated but bring to room temperature before using.

Candied Walnuts

Heat non-stick skillet over medium heat.
Add butter, sugar, and nuts and cook for 5 minutes, stirring frequently and very quickly.
Transfer sticky nuts to parchment paper and separate while still hot. Let cool 10 minutes.

Note about Pomegranates

At the store, choose large, heavy fruits with skin tightening on the sides, lightly bruised and turning slightly pale. To shell, slice a thin round disc from the fruit’s top and bottom. Holding the fruit flat on one end, score the pomegranate just below the skin into six wedges. Crack the fruit open and remove the seeds.

Melissa's

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Melissa's

WHO DAT? NEW ORLEANS’

“My grandfather, who raised me, started teaching me to cook at 10 years old and I've been making this for my family every Thanksgiving for the last 34 years. I have never seen this recipe written down. However, this recipe is a family tradition that reminds me of my grandfather and the only holiday that everyone had spent together.”
—Melissa, Tech Team

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Yield: 20+ servings

Ingredients

Dressing

1 whole chicken
1 can smoked oysters, diced
1 can minced clams
2 yellow onions, diced
1 celery stalk, diced
Sage
Creole seasoning
Salt
Onion powder
Garlic powder
Pepper

Cornbread

6 cups flour
6 cups yellow corn meal
4 cups sugar
2 tsp baking soda
6 tsp salt
6 cups milk
12 eggs
2 cups vegetable oil
Few tbsp oil

Materials

Stock pot
14” cast iron skillet or 13x9 baking dish
Large roasting pan
3 large mixing bowls
Wooden spatula

Instructions

Fill your stock pot with water, palmful of salt, ½ palmful of sage and put on medium-high heat to boil. Clean your chicken by rinsing and taking out the insides (neck, liver, etc.). You can use those for gravy but that's another post. Add your chicken to the stock pot. You can use a large 6-quart pot if you don't have a stock pot, but it will be messier.
It's best to use a cast iron skillet to cook your cornbread because it gives a great crust, but you can use glass or metal baking pans as well. The ingredients are for 6 "batches" of cornbread. I double a regular recipe 3x.
Preheat your oven to 350°F. Put a little oil in your cast iron and put it in the oven as it preheats.
Mix your dry ingredients well. I strongly suggest measuring.
In a separate bowl, mix your wet ingredients. Mix well.
Combine your wet and dry ingredients until just combined but do not overmix. Pour into your hot cast iron skillet. Cook about 20 to 25 minutes or until the top is golden and a butter knife comes out clean.
Repeat 3 times to make a batch of this amount.
While those cook, rinse your roasting pan and start chopping your onions and celery. Drain the clams, dice your smoked oysters, and add to your veggies in the roasting pan.
Check on your chicken. It's done when the meat starts pulling from the bone. You'll need to take your chicken out of the stock and put into a large bowl to cool down. Once it's cool, debone the meat and add the meat to your roasting pan.
Combine all dressing seasonings and spread a generous amount of seasoning mix out over veggies and meats in the roasting pan. Mix well and repeat to your preferred taste.
By now, your cornbread should be done. Let it cool for 10-15 minutes then flip it into the roasting pan and use a wooden spatula to break up into smaller pieces. Then...you just dig in with your hands and mix everything!
Add your chicken stock to your cornbread mixture. I pour 4 cups at a time and combine until my mix is moist but not soaked.
Bake at 350°F for an hour.

Tips and Tricks

This is great for freezing! I have a family of 7 and I make it at Thanksgiving and freeze half for Christmas.

Melody's

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Illustration of Red Cabbage, Apple and Carrot Slaw

Melody's

CRISPY, PALATE-CLEANSING

“I created this recipe as a fresh fall side, thoughtfully designed to not contain any common allergens that my family has. It is useful to cut through some of the rich flavors that come with the holiday season.”
—Melody, Creative Team

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Yield: 8 Servings

Ingredients

½ head of finely shredded red cabbage
2 medium Honeycrisp apple (or similar), cut into matchsticks
2 medium carrots, cut into matchsticks or grated
2 spring onions, finely sliced
1 handful fresh dill, chopped
¼ cup extra-virgin olive oil
¼ cup apple cider vinegar
1 tbsp honey
Cayenne to taste (optional)
Salt to taste
Fresh cracked pepper to taste

Materials

Large mixing bowl
Slotted spoon for mixing

Instructions

Mix all ingredients in large mixing bowl until thoroughly combined. Adjust measurements to taste.
Eat fresh or set in fridge for a minimum of half an hour for tastes to blend.
Bonus: The magic of this recipe is that it's flexible since it is a raw coleslaw - you can add just about any herbs or spices you wish. Feel free to experiment with different fresh herbs or spices.

Matchstick

A method of cutting vegetables or other ingredients into thin, elongated strips that resemble the size and shape of matchsticks. These strips are often uniform in size and are used for various culinary purposes, such as adding texture to salads, stir-fries, or garnishing dishes.

Bella's

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Bella's

ACTUALLY ITALIAN

“Decades ago, my nonno was a cook in Northern Italy. This recipe started with him and was tweaked to what it is today by my dad over many years. Like many great Italian foods, there’s no secret ingredient — bolognese is very simple. Treat the sauce the way you want to be treated, and it will taste great!”
—Bella, Creative Team

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Yield: 6 servings

Ingredients

1 yellow onion, diced
2 stalks celery, diced
2 carrots, diced
2 tbsp olive oil
1 tbsp butter
½ lb ground pork
½ lb ground beef
1 cup white wine
½ cup milk
2 (20 oz) cans whole, peeled tomatoes
Pinch of nutmeg

Materials

1 deep cooking pot (for sauce)
1 large pot (for boiling pasta)
Strainer
Cheese grater
Stirring spoon

Instructions

In a deep pot, heat olive oil and butter over medium-high heat. Allow the butter to melt before adding diced onions, celery, and carrots.
Add the ground beef and pork to the pan with some salt. Cook until the meat is browned.
Add the milk and let it cook off. Add the wine and allow it to cook off. Add a pinch of nutmeg.
Add canned tomatoes with juice to the pot and raise heat to high. Bring the pot to a boil, then reduce the heat to low and bring to a simmer.
Cook at low, low heat for four hours, stirring occasionally. Allow more time for cooking/reducing the sauce if doubling the recipe. Stir the sauce from the bottom of the pot every fifteen minutes.
Season with salt/grated parmesan cheese and pepper to taste.
Serve over al dente spaghetti, topped with an aggressive amount of grated parmesan. The sauce is also great for lasagna!

Tips and Tricks

The leftover sauce is always better the next day. To get the most out of it, double the recipe and freeze the extra sauce in ice cube trays for easy portion control.

Jonathan's

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Jonathan's

GIVE-LENTILS-A-CHANCE

“My sisters and I used to lament the nights mom would serve up the green mush that was her mother’s lentil soup recipe. For decades since, I’ve avoided the legume assuming it was a lost cause of blandness. That was until I was convinced to revisit the protein powerhouse in its red variety, with a recipe that has become a family favorite when the days turn cold and the skies, gray.”
—Jonathan, Creative Team

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Yield: 4 servings

Ingredients

4 tbsp olive oil
1 large yellow onion, chopped
3 cloves fresh garlic, minced
6 oz can tomato paste
3 tsp ground cumin
½ tsp kosher salt
½ tsp black pepper
1 tsp chili powder
1½ quart (6 cups) chicken broth
1½ cups red lentils
2 large carrots, diced
Juice of 1 lemon
4 tbsp chopped fresh cilantro
Sour cream (optional)

Materials

Large pot

Instructions

In a large pot, preheat the olive oil over medium-high, then add the onion and garlic and sauté until translucent and the edges are beginning to brown.
Stir in tomato paste, cumin, salt, pepper, and chili powder, continue to sauté until evenly mixed and bubbling.
Add chicken broth, lentils, and carrots to the pot. Bring to a simmer, then cover pot and turn heat to medium-low. Simmer until lentils are soft, about 40 minutes.
Stir in lemon juice and cilantro. Ladle into bowls and top with a dollop of fresh sour cream, if desired.

Translucent Onions

The stage of cooking when onions become semi-clear and light in color. This occurs as the onions release moisture and sugars, which then caramelize, giving them a sweet flavor and a tender texture.

Kelsey's

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Illustration of Christmas Breakfast Casserole

Kelsey's

MAKE-AND-BAKE HOLIDAY

“On Christmas morning, my siblings and I would sit on the stairs and look down at the tree and the gifts under it. After what felt like an eternity, my mom and dad would wake up to preheat the oven. Once the breakfast casserole was in the oven, we would all sit down in the living room, my parents would watch us open gifts. By the time everything was opened, the breakfast casserole would be ready to come out of the oven!”
—Kelsey, Strategy Team

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Yield: 6-8 servings

Ingredients

8 large eggs
1 cup milk
6 oz shredded Colby Jack cheese
1 lb spicy ground sausage
Roughly 6 frozen hashbrown patties

Materials

8x8 glass baking dish (or foil pan for gifting)
Large mixing bowl

Instructions

Preheat oven to 350°F.
Line the bottom of an 8x8 glass baking dish with frozen hashbrown patties, break them in half to fill empty gaps.
Brown and drain the grease from your ground sausage and crumble over the hashbrown patties.
In a large bowl, mix your eggs and milk together and pour over the top of the hashbrowns and sausage.
Bake for 45 minutes to 1 hour, in the last 12 minutes of cooking, top with shredded cheese.

Tips and Tricks

Best prepared the night before & refrigerated for an easy Christmas morning breakfast. This recipe was made for picky eaters, but add your favorite veggies, herbs or spices to the mix. Replace the sausage with bacon to meet your cravings!

Liz E's

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Illustration of Hair Dryer Perfectly Crispy Duck

Liz E's

NOPE, SHE’S NOT KIDDING

“This is a simplified version of Mercella Hazan's fantastic duck recipe from More Classic Italian Cooking, which was in turn inspired by the way many Chinese restaurants in the US prepare Peking duck. You'll never get crispier skin! My mom owns a single hair dryer and it is stored in the kitchen, thanks to this recipe.”
—Liz E, Creative Team

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Yield: 4-6 Servings (depending on the size of your duck)

Ingredients

1 duck
Generous pinches of your favorite seasonings
Extra pinches of salt and fresh-cracked pepper

Materials

Large stock pot for boiling water
Large roasting pan (big enough for your duck)
AND…a hair dryer!

Instructions

Preheat the oven to 425°F.
Boil lots of water in a very large stock pot. Once you've hit a boil, place your duck in the water and let cook for about six minutes.
Pull the duck out and plug in your hair dryer!
Drain the bird, pierce the skin roughly 10 times, and then set it on a rack.
Pat the bird dry with paper towels, then hit it with hot air from the hair dryer from every angle, patting away excess fat with paper towels as you go.
Rub the bird inside and out with your preferred spice mix (perhaps around a half-cup of mixed salt, pepper, rosemary, and sage? If you're not sure you've added enough salt, add a bit more salt).
Roast the bird for half an hour at 425°F, then turn it down to 375°F and roast for another hour. You may need a little more or less time depending on the size of your bird, but you want your meat thermometer to read 160°F when you pull it out of the oven. Rest the bird for about twenty minutes before carving.
Serve with a simple salad with a bright, vinegary citrusy dressing.

Fancy a Gravy?

While your duck is resting, fry up the duck's liver and the spice rub from inside the duck. Place the roasting pan on the stove top, mix in the duck’s liver and spices and be sure to scrape up all the good bits as you go. Shouldn't take longer than about 7-10 minutes to coalesce.

Liz H's

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Illustration of Brainstorm-in-a-Bowl Louisiana Gumbo

Liz H's

BRAINSTORM-IN-A-BOWL

“The key to this recipe is getting the roux right, which takes a little patience and a lot of whisking. But the rich, savory, complex flavor is so worth it! I swear I feel a little more creative after I eat this gumbo!”
—Liz H, Creative Team

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Yield: 8-10 servings

Ingredients

2 large onions, diced
2 celery stalks, diced or thinly sliced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
¾ cup vegetable oil
¾ cup flour
2 bay leaves
1 tbsp kosher salt
2 tsp ground white pepper
1 tsp cayenne pepper
2 tsp ground black pepper
½ tsp dried thyme
½ tsp dried oregano
6 cloves garlic, minced
½ lb fresh okra, sliced into rounds (optional)
1 lb andouille sausage, sliced into half-moons
6 cups shrimp, fish, or vegetable stock
2 lbs shrimp peeled, deveined
Cooked white rice

Materials

Large cast iron skillet
Large stockpot
Whisk
Spoon
Ladle

Instructions

In a large, heavy skillet, heat vegetable oil until it just barely begins to smoke. Gradually whisk in the flour and cook over medium-high heat, whisking constantly until the roux is dark brown and very fragrant. (If it burns, you gotta start over!)
Add onions, celery and bell peppers, stirring with a wooden spoon. Cook for 2-3 minutes, then add your salt, dry seasonings, bay leaves, and minced garlic, stirring and cooking for another 2-3 minutes. Remove pan from heat and set aside.
In a large stockpot, bring your stock to a low boil. Gradually whisk your roux, vegetable and seasoning mixture into the boiling stock. Keep stirring until everything is well combined. Bring back up to a boil, add the andouille sausage and okra, lower to a simmer, and cook uncovered for 15-20 minutes.
Taste and adjust the seasonings to your preference, then add the shrimp, cover the pot and turn off the heat. After 5 minutes, the shrimp will be cooked from the residual heat.
To serve, ladle gumbo into bowls over a scoop or two of plain cooked rice.

THE TRINITY

The foundation of most Cajun dishes (gumbo, jambalaya, crawfish etouffee, shrimp Creole) starts with what we call “the trinity.” Onion, celery, and bell peppers are diced, sauteed in oil or butter, or simmered in a roux. Something magical happens when these three vegetables come together as the base for your recipe!

Nadia's

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Illustration of Vegan Coconut Curry Soup

Nadia's

CHASE-AWAY-THE-CHILL

“This recipe was adapted from a HelloFresh recipe and is our absolute favorite for warming up on a cold, rainy day. Though, in a real-world study, efficacy has been shown to be 30% greater in the presence of a lit fireplace and cuddling pets!”
—Nadia, Regulatory Team

Just like Toolhouse,
this recipe is a keeper.

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Yield: 4 servings

Ingredients

1 onion, diced
4 scallions, thinly sliced
1 head cauliflower, cut into bite sized pieces
2 handfuls baby carrots, cut in halves or thirds
2 tsp garlic powder
2 tbsp curry powder
2 tsp cumin
1 tsp garam masala
1 tbsp turmeric
3 heaping tbsp tomato paste
1 can coconut milk
1 can chickpeas
1 tbsp veggie stock concentrate
1 tsp sugar
Salt and pepper to taste
Cooking oil

Materials

Large cooking pot

Instructions

In a large pot, heat a large drizzle of oil over medium heat. Once the oil is glistening, add the onion and a pinch of salt and pepper and cook until the onion is lightly browned and softened (3-4 minutes).
Add scallion whites and garlic powder and cook until fragrant (roughly 1 minute).
Add another drizzle of oil, stir in curry powder, cumin, garam masala, turmeric and tomato paste until combined. Cook, stirring constantly, until fragrant (1-2 minutes).
Add the coconut milk (shaken), cauliflower, carrots, chickpeas (with their liquid), stock, sugar, 2 cups of water and 1-2 tsp of salt.
Bring to a simmer, then cover and reduce heat to medium-low. Cook until cauliflower and carrots are almost tender (6-8 minutes).
Uncover and cook, stirring occasionally, until soup thickens (5-8 minutes depending on desired consistency).

Tips and Tricks

Save some of the scallion greens to serve on top of the soup! It adds a bit of freshness to every bite.

Nick's

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Nick's

GREAT GRANDMA JOANNE’S

“Holiday parties have been a staple in my family for decades. One year, there were over 75 guests expected. My great-grandmother's holiday chili recipe, blown up to life-size proportions and served in a heated cauldron outside, became a sensation. Before she knew it, friends, family members, and neighbors lined up down the block making this savory, smokey chili the absolute star of our family's cookbooks for generations.”
—Nick, Project Management Team

Just like Toolhouse,
this recipe is a keeper.

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Yield: 15-18 servings

Ingredients

4 lbs ground chuck, crumbled
2 lbs sausage, casing removed and crumbled
1 lb bacon, chopped into bite sized pieces
2 green bell peppers, diced
1 large yellow onion, diced
3 cloves garlic, minced
16 oz can of cannellini white beans
16 oz can of great northern white beans
2 (28 oz) cans of crushed tomatoes
1 tbsp garlic powder
1 tbsp parsley
3 tbsp brown sugar
2 tbsp chili powder
2 tbsp liquid smoke
Shredded cheese
Sour cream

Materials

2-3 large frying pans
1 large stock pot

Instructions

Add the ground chuck, sausage, and bacon to separate frying pans. Over medium heat, cook until completely cooked through. Drain the grease from each pan and combine all meats in a large stock pot set over medium-low heat.
Immediately stir in the peppers, onion, garlic, and crushed tomatoes (as well as some water to clean out the leftover juices from the tomato cans).
Add seasonings to taste and bring to a gentle simmer for approximately 2 hours. Remove from heat and serve (can be made up to 24 hours in advance and reheated).

Important

It might not be a pantry staple, but please don’t skip out on the liquid smoke—the deep smokey flavor is a game changer!

Amanda's

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Illustration of Chocolate Butterscotch Goodies

Amanda's

CRIBBAGE CHAMPION

“This recipe came from my Grandma and were served at every holiday or family gathering and were often the ‘water cooler’ as people chatted and filled themselves to the brim. As the number available dwindled, the final treat was reserved for the winner of a cribbage showdown - to which my grandfather or I always reigned supreme. This is a beloved recipe for my family and I hope it brings you joy as well!”
—Amanda, Strategy Team

Just like Toolhouse,
this recipe is a keeper.

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Yield: 1-12 servings

Ingredients

1 cup Spanish peanuts
2 cups mini marshmallows
1 package of chocolate chips
1 package of butterscotch chips
½ cup of butter
¾ cup of peanut butter

Materials

Large cookie sheet
Large pot
Spatula
Non-stick cooking spray

Instructions

Lightly grease a cookie sheet.
Spread Spanish peanuts and the marshmallows onto the cookie sheet.
In a large pot, melt together the chocolate chips, butterscotch chips, butter, and peanut butter while stirring consistently.
Once melted, pour the mixture over the nuts and marshmallows, mixing them together on the cookie sheet and press flat.
Refrigerate for at least 4 hours, then slice into pieces, serve, and enjoy!

Cribbage Tips and Tricks

When playing a pro, do something incredibly random (and maybe looks dumb) for your first play during the scoring round. It confuses them so they aren’t quite sure what to do next and you have a better shot of outplaying them. My grandpa used to hate when I did this to him!

Andy's

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Illustration of British Christmas Pudding

Andy's

TRADITIONAL FLAMING

“This has been a family tradition for as long as I can remember. Some years, my mum would make the pudding at the start of December and then let it sit for 20 odd days until Christmas Day. One of the most magical things for a kid was when we dimmed the lights around the table and Mum poured brandy over the pudding and set it aflame. When the flame went out, you cut the pudding and serve.”
—Andy, Account Services Team

Just like Toolhouse,
this recipe is a keeper.

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Yield: 12 servings

Ingredients

Pudding

50 g (½ cup) blanched almonds
2 large Bramley cooking apples
200 g (7 oz) box candied peel or all citron if you can find it
1 whole nutmeg
1 kg (4 cups) raisins
140 g (1 cup) all-purpose flour
100 g (1 cup) soft, fresh white breadcrumbs
100 g (1 cup) light muscovado sugar, crumbled if it looks lumpy
3 large eggs
2 tbsp brandy or cognac, plus extra to light the pudding
250 g (2 sticks) packed butter, taken straight from the fridge

Brandy Ginger Butter

175 g (¾ cup) unsalted butter, softened
Grated zest of half an orange
5 tbsp powdered sugar
4 tbsp brandy or cognac
2 pieces of ginger, finely chopped

Materials

2 large mixing bowls
2 medium mixing bowls
Food processor
Cooking string
Parchment paper
Foil
Probably your whole kitchen, too

Instructions

Pudding

Chop the almonds coarsely. Peel, core and chop the cooking apples. Sharpen your knife and chop the candied peel. Grate three quarters of the nutmeg (sounds like a lot but it's correct).
Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp of brandy or cognac in a large bowl.
Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together. Repeat until all the butter is grated and stir for an additional 3-4 mins—the mixture is ready when it subsides slightly after each stir. Ask the family to stir, too, and get everyone to make a wish.
Generously butter two 1.2 litre (1.5 quart) bowls and put a circle of baking parchment in the bottom of each. Pack in the pudding mixture and cover with a double layer of baking parchment, pleating it to allow for expansion. Then tie with the string (keeping the paper in place with a rubber band while tying). Trim off any excess paper.
Now stand each bowl on a large sheet of foil and bring the edges up over the top. Then, put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string.
Boil or oven steam the puddings for 8 hours, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string. Store in a cool, dry place until Christmas Day.

Brandy Ginger Butter

Cream the butter with the orange zest and powdered sugar.
Gradually beat in the brandy or cognac and chopped ginger.
Put in a small bowl, fork the top attractively and put in the fridge to set. The butter will keep for up to a week in the fridge, or it can be frozen for up to six weeks.

On Christmas Day

Reheat the pudding by boiling or oven steaming for 1 hour. Unwrap, turn out and place butter on top and allow to melt.
To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.

Tips and Tricks

To save some time, you can chop the almonds and apples in a food processor, but the candied peel must be done by hand.

Jaima's

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Illustration of Grandma Lousey's Gingerbread

Jaima's

FAVORITE-SINCE-PRE-K

“This recipe is not from my grandma (though I’m sure she’s someone’s!). My preschool teacher gave my twin sister and I this recipe and my mom baked them for us ever since. I remember using a fish cookie cutter to make myself a gingerbread fish, covered in all colors of icing.”
—Jaima, Project Management Team

Just like Toolhouse,
this recipe is a keeper.

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Yield: ~20 cookies

Ingredients

5 cups flour
2½ tsp baking soda
½ tsp ginger
½ salt
½ tsp cinnamon (I always use more)
1 cup brown sugar
1 cup molasses
¾ cup melted shortening
¾ cup warm water

Materials

Cookie cutters
Rolling pin (or a large bottle!)

Instructions

Mix in a bowl and set aside the flour, baking soda, ginger, salt, and cinnamon.
Put the sugar in a large bowl, then slowly stir in the molasses, then the melted shortening, and finally the water. Stir well.
Slowly add in the flour mix to the liquid mix, stirring to avoid any lumps. Beat well once all added.
Refrigerate for several hours (you can bake it right away, but the cookies might not be as fluffy).
Roll out dough on floured surface about ¼ inch thick and cut into desired shapes.
Lay cookies out on a greased cookie pan.
Bake at 350°F for about 8 minutes. If your oven is gas or extra hot, bake at 330°F instead.

Tips and Tricks

I always add extra cinnamon and I decorate the gingerbread with M&Ms before baking them (gingerbread and chocolate goes so well together!)

Joe's

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Joe's

NO, IT’S NOT A CHALICE

“My spouse has severe chronic neutropenia. We've had a lot of success managing the condition with diet. The Autoimmune Protocol (AIP) is an anti-inflammatory elimination diet.^* We developed this recipe as a way to enjoy pumpkin pie without grains, eggs, or dairy.”
—Joe, Tech Team

Just like Toolhouse,
this recipe is a keeper.

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Yield: 4 servings

Ingredients

2 cups roasted pumpkin purée
1 cup coconut milk
¼ cup maple syrup
1 tbsp gelatin
2 tsp cinnamon
¼ tsp ground clove
1 tsp grated nutmeg (optional)

Materials

Blooming gelatin
Large metal bowl
Whisk
Medium pot
Stemless wine glasses
Plastic wrap

Instructions

Mix half of the coconut milk and the gelatin in a metal bowl. Whisk to combine and let sit for a few minutes before heating to allow the gelatin to bloom.
Boil an inch or two of water in a pot that is small enough for the mixing bowl to sit above water level.
Melt the gelatin mixture by placing the bowl above the boiling water and whisk.
When the gelatin is melted, add the rest of the ingredients whisking gently over the heat to combine.
Divide the mixture into four stemless wine glasses. Top with more nutmeg and cover with plastic wrap.
Place in the fridge and allow the gelatin to set for at least an hour. Serve and enjoy!

Tips and Tricks

Mixing powdered gelatin with a cold or room-temperature liquid before heating helps to prevent it from forming dry clumps.

^*These statements have not been evaluated by the Food and Drug Administration. This recipe is not intended to diagnose, treat, cure or prevent any disease.

Joshua's

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Illustration of Great Grandma's Hunting Candy

Joshua's

19^th CENTURY LOVE NOTE

“This recipe has been in my family since the 1800's. My great-grandma would make it for her husband when he went out on hunting trips in the winter to keep in his pocket. Just something sweet to remember her by when he was alone on cold winter nights trying to provide food for his family in a harsh environment.”
—Joshua, Account Services Team

Just like Toolhouse,
this recipe is a keeper.

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Yield: 100+ pieces

Ingredients

1 (14 oz) can sweetened condensed milk
1 cup of golden syrup
1 cup of butter
1 cup of brown sugar, packed

Materials

Heavy saucepan
Cookie sheet
Waxed paper

Instructions

Combine all ingredients into a heavy saucepan.
Cook and stir constantly until the mixture reaches 245°F.
Remove from heat and pour into a greased cookie sheet.
Cool, cut into small squares and wrap with waxed paper.

Tips and Tricks

Consider using parchment paper or rustic twine for the wrapping. This thoughtful presentation not only preserves the nostalgia but also transforms the act of unwrapping each piece into a cherished ritual. It's a beautiful way to share a sweet treat with those you love!

Mason's

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Mason's

TWO-DESSERTS-IN-ONE

“This is a recipe that my mom would make every Christmas. She said it was the perfect recipe for those who like both pecan pie and cheesecake. I have taken over this recipe for her and started to prepare this for the holidays.”
—Mason, Project Management Team

Just like Toolhouse,
this recipe is a keeper.

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Yield: 6-10 servings

Ingredients

Cheesecake

3 (8 oz) bricks cream cheese, very soft
¾ cup full-fat sour cream
½ cup dark brown sugar, packed
⅔ cup granulated sugar
¼ tsp ground cinnamon
2 tsp pure vanilla extract
3 large eggs + 2 egg yolks at room temperature
1 tbsp bourbon (optional)
2 tbsp all-purpose flour

Crust

½ cup pecans, pulsed into crumbs
2 cups graham cracker crumbs
⅓ cup granulated sugar
¼ tsp ground cinnamon
¼ tsp salt
8 tbsp butter, melted

Pie Topping

6 tbsp unsalted butter
⅔ cup dark brown sugar, packed
½ tsp ground cinnamon
⅓ cup heavy cream
¼ tsp salt
2 cups pecans, whole or chopped
1 tsp vanilla extract
1 tbsp bourbon (optional)

Materials

Springform pan
Tinfoil
Non-stick spray
Blender or food processor
Stand mixer
Rubber spatula

Instructions

Crust

Preheat oven to 350°F.
Wrap the bottom and sides of a 9" springform pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Lightly spray the pan with non-stick spray, then set aside.
Place pecans in the body of a blender or food processor, and pulse until the nuts have been completely pulsed to fine crumbs.
In a large bowl combine the pecan crumbs, graham cracker crumbs, sugar, cinnamon and salt. Add in the melted butter and, using a rubber spatula, stir well to combine.
Pour crust into prepared pan. Firmly pat the mixture into the prepared pan, working it from the center and up the sides.
Bake for 10 minutes. Place crust on a cooling rack while you prepare the filling.
Reduce oven temperature to 325°F.

Cheesecake

In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until completely smooth.
Add in both sugars, ground cinnamon, and vanilla and beat on medium speed, just until smooth, scraping down the sides and bottom of bowl as needed.
Reduce to low speed and add in the eggs and yolks and beat until just combined.
Turn the mixer off and, using a rubber spatula, fold in the bourbon. Then fold in the flour, mixing just until combined.
Pour filling on top of the partially baked crust. Using a rubber spatula, smooth the top.
Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help your cheesecake come out crack free.
Carefully place the pan in the oven and bake for 1 hour and 10 minutes. Turn oven off and let the cheesecake sit, undisturbed, for 30 minutes, inside the oven, with the door shut. The cheesecake should be still slightly wiggly.
Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 8 hours.
Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing.

Pie Topping

In a large skillet over low heat, melt the butter. Add in the brown sugar and cook, stirring with a whisk, until the sugar has melted and the mixture is bubbling, about 2 minutes.
Add in the cinnamon, heavy cream, and salt and whisk to combine. Add in the pecans and, using a rubber spatula, fold them into the liquid mixture until they're completely coated. Remove from heat and stir in the vanilla and bourbon.
Cool for 10 minutes, then scrape the mixture on top of the cheesecake. Slice and serve.

Tips and Tricks

Pie Topping can be made, and kept at room temperature, up to an an hour in advance. I don't recommend refrigerating the topping, as it will solidify.

Megan's

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Megan's

"GLOWING ORB OF LIGHT"

“I know. It's Jello. But hear me out...a tower of Jello salad was always the centerpiece at our family holiday functions, right beside the tapered candles and fir boughs. This recipe is a safer bet when dabbling in the Jello salad world. It has simple and tasty ingredients, a beautiful dark jeweled color, and can be considered either a side dish or dessert. At the very least, it will bring some holiday joy.”
—Megan, Regulatory Team

Just like Toolhouse,
this recipe is a keeper.

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Yield: 10 servings

Ingredients

2 cups fresh whole cranberries, thawed if frozen
5 (¼ oz) envelopes unflavored gelatin
6 cups cranberry juice cocktail
1 cup granulated sugar
1 cup fresh orange juice
1 (14 oz) can sweetened condensed milk
Cooking spray
Ice

Materials

A proper 10-cup gelatin mold (the kitschier, the better)
A Bundt pan if you don’t have a gelatin mold
Large saucepan

Instructions

Lightly spray a 10-cup gelatin mold (or Bundt pan) with cooking spray; set aside.
Place cranberries in the refrigerator until ready to use.
In a medium bowl, whisk together gelatin and 1 cup of the cranberry juice and set aside at room temperature.
Bring sugar, fresh orange juice, and remaining 5 cups cranberry juice to a simmer in a large saucepan over medium heat, stirring often. Remove from heat; whisk in gelatin mixture until dissolved. Set aside 3 cups of cranberry-gelatin mixture.
In a medium bowl, pour in the remaining 4 cups of cranberry-gelatin mixture and place that over a large bowl filled with ice. Stirring often, chill mixture until thickened for about 30 to 45 minutes. Scrape and discard any foam from top. Gently fold in chilled cranberries until evenly distributed and pour fruit mixture into the prepared gelatin pan. Refrigerate, uncovered, for about 2 hours or until set.
Meanwhile, in a medium bowl, stir together the reserved 3 cups of cranberry-gelatin mixture and sweetened condensed milk. Cover and let stand at room temperature while fruit layer chills. Slowly pour milk mixture over fruit layer, turning the pan as you pour to create an even layer. Refrigerate, uncovered, for at least 4 hours or until firmly set.
To remove the chilled gelatin from the mold, dip the mold in warm (not hot) water. Immerse it so the water comes up to, but not over the rim. Keep submerged for 15 seconds. While the mold is submerged, moisten the tips of your fingers, and gently pull the edges of the gelatin away from the mold. Hold the mold and the plate together, invert, and shake slightly to loosen the gelatin; carefully pull the mold away. (If this does not work, repeat the steps.)

Tips and Tricks

Moistening your serving plate prior to removing the mold will allow you to slide your mold and center it on the plate once unmolded.

Rosie's

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Rosie's

STEEPED AND SIMMERED

“We had a pot with Glühwein going every weekend when getting together with friends for the pre-holiday season. These are also a common drink at the holiday markets and keeps one warm when shopping!”
—Rosie, Operations Team

Yield: 4-6 Servings

Ingredients

1 750 mL bottle of Chianti or another dry red wine of your liking
1 small orange, washed well and sliced in 1/4 inch
2 cinnamon sticks
2 star anise
6-8 whole cloves
3/4 cup brown sugar
3/4 cup water

Materials

Large cooking pot

Instructions

In a large pot, combine water and sugar and heat on medium-high heat until sugar is dissolved.
Once the sugar is dissolved, add in the remaining ingredients including the wine and bring to a very slow simmer over low heat until fragrant. Simmer for about 30 minutes before serving.
Keep on low heat and drink warm.

Tips and Tricks

The flavor will intensify the longer it cooks. To be truly in the holiday spirit, have more wine and other ingredients to replenish the glühwein brew.

Nicole's

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Nicole's

SALTY, TOASTY, CRUNCHY

“This party mix features a handful of unique guests! The Cheez-its, pretzels, nuts and Chex are brought together by a blend of bold sauce ingredients in this tasty treat.”
—Nicole, Account Services Team

Yield: 16 Servings

Ingredients

2 cups Cheez-its
2 cups cheerios
2 cups pretzels
2 cups corn Chex
2 cups rice Chex
1/2 cup wheat Chex
1 cup mixed nuts
1 cup peanuts
2 tbsp Worcestershire sauce
1/2 tbsp lemon juice
1 tbsp garlic powder
1 tbsp Johnny's seasoning
6 tbsp butter or margarine, melted

Materials

Brown paper lunch bags
Medium mixing bowl
Cookie sheets

Instructions

Preheat oven to 250 degrees.
In a medium bowl, mix spices and sauce ingredients. Once combined, add dry party mix. Top with Melted butter.
Place on cookie sheets and bake for 45 minutes, stirring every 15 minutes.
Remove from oven and cool on brown paper bags.

Tips and Tricks

For an extra burst of flavor, melt your butter with spices of your choice. This pre-melting ensures that the butter is thoroughly infused with spices, creating a more evenly seasoned and delectably flavorful party mix. Combine this tip with your spice mixture for a mouthwatering party mix that's sure to impress!

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