O F S u m m e r...ingredients directions M A R Y S M I T H , M S A 1 whole chicken (about 4-5 lbs.),...

NJM'SBEST

BITES OF

SummerA c o l l e c t i o n o f N J M e m p l o y e e s '

f a v o r i t e r e c i p e s

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Table of ContentsMAIN DISHES

Pasta Primavera w/ Chicken Chicken Burgers w/ Garlic-Rosemary Mayonnaise Beer Can Chicken Chicken Salad Olivier Dave's Grilled Garlic-Teriyaki WingsBest-Ever Turkey Burgers Grilled Shrimp and Vegetable Bowls Super Summer Grilled BluefishTuna Noodle CasseroleGrilled Shrimp Pouches Sesame ShrimpShannon's Summertime Crab CakesChipotle Shrimp TostadasCrock-Pot® Dr Pepper® RibsGrilled Pork ChopsOrecchiette w/ Sausage and Broccoli RabeBLT Sandwich Salad Katy's Crock-Pot® Pot Roast Strawberry Salad Vegan Vegetable ChiliSpinach Salad w with Feta and Strawberries

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SUBMITTED BY

Pat MaruszakMichael LicataMary SmithBarbara KramBarb MajorosSusan BrandauerPatty AlexanderRobert BerdickPatricia MillusHenry ReeseDebra HigginsShannon SokolewiczMichele CumberlandBrittney CressmanJudy D'OrazioPatricia ZorziMissy ButkowskiKaitlin WhildenKathleen DychLisa DiFoggioSusan Hensler

SAUCES, SIDES & SNACKS

Watermelon BBQ Sauce30-Clove Garlic SauceGrilled VegetablesString Beans with Crackers3-Bean SaladTuscan Tortellini SaladJersey Corn on the CobBroccoli SaladCucumber SaladParty PotatoesGrilled Zucchini"My Garden" Baked VegetablesCorn "Caviar" SalsaWatermelon SalsaBlack Bean and Corn SalsaDill DipBLT DipSweet 'n Salty Snack Mix

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SUBMITTED BY

Anthony HullingsChristine SimonTrish WalshCindy GrazianoAnonymousLynne WojtonKimberley KatonaRozanne PastorellaLinda TomchickKristine DeppnerMaryAnn GiancolaKaren KeefeAnita HopfJanine WalkerElizabeth BoyajianJenna LaVaccaTheresa PossingerKelsey Maclaren

Table of ContentsDESSERTS

Oreo Sundae BrowniesLemon BarsTiramisuVegan Chickpea BlondiesStrawberry Rhubarb CrumbleCheese DanishBlueberry BuckleHeavenly Chocolate Sandwich BarsQuick & Easy BrowniesReese’s™ PieDeep Dish Apple PieDairy-Free Blueberry GaletteMini Key Lime PiesBlack Cherry Cool Whip PieCrustless CheesecakeChocolate Lava CakeLemon Cake, 1860Eclair CakeQuick Pickled FruitSaltine Cracker CandyStuffed StrawberriesS'mores Cookie CupsS'mores Dip

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SUBMITTED BY

Kristin PeggsStacy VaccaroJohn ScaffidiSamantha VitellaRevathi KomaragiriPamela Hulehan-O'NeillEmily FarrPat HartpenceNicole MartinSusan CarrollDorothy GibusJune BossmanSusan DunnDebbie MostowNina DeckerPatricia SinesAlexander GroffPamela BrandberghJessica LyonVictoria KushlakAmber WronskiMarilyn BoudreauNatasa Christou

SUMMERTIME SIPS

Orange Dreamsicle SmoothieSummer Refresher

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SUBMITTED BY

Sherri AtkinsDawn Lovell-Davis

Main Dishes

ingredients directions

1/2 Tbsp.olive oil 2 large carrots thinly slicedcrosswise 1 bell pepper (any color),chopped1 clove garlic, crushed8 oz. uncooked rotini pasta2 cups low sodium chickenbroth3/4 lb. rotisserie chickenmeat, diced into 1 1/2-inchpieces1/4 cup frozen peas 1 Tbsp. fresh lemon juice2 Tbsp. grated ParmesancheeseSalt and pepper to taste

Heat oil over medium heat.Add carrots and bell pepperand cook about 3-4 minutes.Add garlic and cook 30seconds.Add pasta and broth andheat to a boil. Reduce heatto low, cover and cook 5minutes. Broth shouldreduce to a sauce.Add chicken and peas.Cover and cook 5 minutes.Stir in lemon juice andsprinkle with cheese.

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OPTIONAL: Add some freshspinach leaves to the last 5minutes of cooking.

PastaPrimavera with Chicken

PAT MARUSZAK, GENERAL CLAIMS

2

Makes 4 servings

Orecchiettewith Sausageand Broccoli

Rabe

ingredients

For the mayonnaise: In a small bowl, mixtogether mayonnaise, rosemary and garlic. Setaside.For the burgers: Preheat a gas or charcoal grillor place a grill pan over medium-high heat. In alarge bowl, add the ground chicken, salt,pepper, and half of the mayonnaise mixture.Using clean hands, gently combine theingredients and form the chicken mixture into 4patties. Place the burgers on the grill and cookfor about 7 minutes on each side. Transfer topaper towels and let rest for a few minutes.Brush the cut side of each roll with the olive oiland 1 teaspoon of the remaining mayonnaisemixture. Grill rolls for 1 to 2 minutes until slightlygolden.To assemble the burgers: Spread a dollop of theremaining mayonnaise mixture on the tops andbottoms of the toasted rolls. Place the chickenburgers on the bottom halves of the rolls. Topeach with 1/4 cup of arugula and finish with thetop half of the roll.

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1 cup mayonnaise1/4 cup chopped freshrosemary leaves1 clove garlic, minced

1 lb. ground chicken1/2 tsp. kosher salt1/4 tsp. freshly ground blackpepper4 sandwich rolls orhamburger buns1/4 cup olive oil1 cup arugula, divided

Mayonnaise:

Burgers:

MICHAEL LICATA, I.T.

directions

3

Makes 4 servings

Chicken Burgers withGarlic-Rosemary

Mayonnaise


MARY SMITH, MSA

1 whole chicken (about 4-5lbs.), washed and dried.Discard any giblets that mayhave been included in a bagwithin the chicken cavity.2-3 Tbsp. vegetable oilDry chicken rub - Mixtogether the following:

2 Tbsp. smoked paprika2 Tbsp. salt2 Tbsp. onion powder1 Tbsp. cayenne pepper1 Tbsp. ground cumin2 tsp. dried thyme2 tsp. dried oregano2 tsp. black pepper2 tsp. garlic powder

1 can beer, any type (12 oz.)

(Leftover dry rub can bestored in airtightcontainer for up to 6months.)

Preheat grill to medium-high heat.Brush chicken (and inside cavity) withvegetable oil.Generously season chicken (and insidecavity) with the dry chicken rub.Pour out about 1/4 of the can of beerand place on counter. Position chickendirectly on top of the can so that it sitsupright, and carefully place in thecenter of hot grill. Close cover.Cook for 60-90 minutes, or untilchicken reaches an internaltemperature of 165°F on a foodthermometer.Carefully remove from heat, discardcan, and cover chicken loosely withfoil. Let rest for 10 minutes beforecarving.

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Beer Can Chicken

Serves approximately 8

directionsingredients

BARBARA KRAM, ADMINISTRATIVE SERVICES

2 whole chicken breasts, cooked,cooled and diced. Do not overcook.4 peeled, boiled potatoes, cooled anddiced2 hard-boiled eggs, cooled and dicedMixed vegetables, lightly cooked andcooled (frozen vegetables work great)1 cup of mayonnaise1/2 cup sour creamSeveral heaping tablespoons of garlicFrench dressing to tasteChopped, fresh herbs such as dill,parsley or cilantro to taste

Place chicken, potatoes,eggs and vegetables in alarge bowl.Combine mayonnaise, sourcream, garlic, dressing andherbs in a separate bowl.Add mayonnaise mixture tothe chicken and vegetables.Gently stir or fold to combineand enjoy!

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Chicken SaladOlivier

Makes 4-6 servings

ingredients

Rinse wings and season with salt and pepper.Refrigerate for 30 minutes, then remove andallow to come to room temperature beforegrilling. In a large saucepan over low to medium heat,melt together all ingredients except wings. Setaside to cool. Preheat grill to 425°F. Grill wings until goldenbrown on each side, about 10-15 minutes total.Once wings are cooked, heat sauce in fryingpan until bubbly.Add wings and toss to coat in sauce.Enjoy!

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BARB MAJOROS, RECEIVABLES & COLLECTION

directions

6 lbs. chicken wings(approximately 45-50 wings)Salt and pepper to taste1/2 cup butter (1 stick)3 Tbsp. light corn syrup1 cup sweet soy sauce 1 cup brown sugar1/2 tsp. dry mustard3 garlic cloves, minced2 tsp. coarse salt1/8 tsp. cayenne pepper(optional)

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Dave’s GrilledGarlic-Teriyaki Wings

Makes 20-25 servings


SUSAN BRANDAUER, PERSONAL LINES

1 package 93% lean groundturkey (20.8 oz.)1 envelope of Lipton® onionsoup mix

Combine turkey and soupmix and shape into 5 burgerpatties. Spray cooking surface withcooking spray. Cook 3-4minutes per side on mediumlow heat. They can be grilledor pan fried.Serve with your favoriteburger toppings and sides!

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Best-Ever TurkeyBurgers

Makes 5 servings

Orecchiettewith Sausageand Broccoli

Rabe

ingredients

Gently pat shrimp dry with a paper towel and placethem in a medium bowl. Add the olive oil and tossto evenly coat. Add the onion powder, garlicpowder, smoked paprika, brown sugar, 1/2teaspoon salt, pepper and cayenne. Toss againand carefully skewer shrimp onto pre-soaked woodor metal skewers. Set aside.Lightly spray the bell pepper, zucchini and cornwith olive oil spray and use your hands to evenlycoat. Season with 1/4 teaspoon salt and pepper.Over medium-high heat, grill the corn cobs, bellpepper halves and zucchini for 4 minutes. Usinglong metal tongs, carefully turn the vegetables thenplace the shrimp on the grill. Cook for 4 minutes,flipping the shrimp after 2 minutes. Removeeverything from the grill at the same time.Place corn cobs on a cutting board and carefullycut off the kernels from the cob. Dice the peppersand zucchini. Place the kernels in a medium bowlwith the peppers, zucchini, avocado and lime juice.Add remaining salt and pepper, to taste. Toss toevenly coat and serve.

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32 large peeled and deveinedshrimp (12 oz.) 2 tsp. olive oil1 tsp. onion powder1 tsp. garlic powder1/2 tsp. smoked paprika1 tsp. brown sugar1 tsp. kosher salt, dividedFreshly ground black pepper,to tastePinch cayenne pepper, totasteOlive oil spray4 small corn cobs, husksremoved1 medium red bell pepper,halved, seeds and membraneremoved1 zucchini (7 oz.), quarteredlengthwise1 small (4 oz.) avocado,dicedJuice from 1/2 a lime

PATTY ALEXANDER, GENERAL CLAIMS LEGAL

directions

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Makes 4 servings

Grilled Shrimp and Vegetable Bowls

Place the fish fillets into a large bowl.Pour in the orange juice, lime juice,lemon juice, olive oil and white wine.Season with salt, pepper andseafood rub. Stir to blend and coatfish. Leave the squeezed lemon andlime halves in the bowl.Marinate for at least 30 minutes.Preheat a grill to high. When the grillis hot, oil the grate.Place fish fillets on the grill anddiscard the marinade. Cook for 4minutes on each side, or until fishflakes with a fork. Transfer to a serving platter andremove the dark blue part of the fishbefore serving.

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ROBERT BERDICK, I.T.


2 lbs. bluefish fillets1/2 cup orange juice2 Tbsp. fresh lime juice2 Tbsp. fresh lemon juice2 Tbsp. olive oil1 1/2 tsp. dry white winePinch kosher salt and ground blackpepper to taste1 Tbsp. plus 1 3/4 tsp. citrus flavoredseafood rub (for example: ChefPrudhomme’s Seafood Magic®)

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Super SummerGrilled Bluefish

Makes 4-6 servings

ingredients

Preheat oven to 325°F.Butter the sides and the bottom of a4-quart (3.8L) baking dish. Cook pasta according to packagedirections, drain completely andplace in the baking dish.Flake tuna on top of the pasta andset aside. In a medium sauce pan, combine thecheese, soup and 1 can water(measure water using the emptysoup can) over medium heat, stirringuntil cheese is completely melted.Pour cheese mixture over the pastaand tuna.Bake for 20-30 minutes ormicrowave for 10-20 minutes.

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PATRICIA MILLUS, POLICY AUDIT

directions

1 box pasta shells (1 lb.)1 can tuna1 box Velveeta® cheese

1 can cream of mushroomsoupWater

(1 lb.)

10

Tuna NoodleCasserole

Makes 6 servings


Cut corn into thirds, then cut each third in half lengthwise. Boil corn and potatoes for 10 minutes. Drain and set aside.In a large bowl combine shrimp, sausage, corn andpotatoes. Stir together melted butter, Old Bay® seasoning, garlic andlemon juice. Add salt and pepper to taste. Pour over shrimp,sausage, corn and potatoes. Stir to coat.Divide mixture between four 12x12 inch sheets of aluminumfoil. Fold edges of foil up around the food to create a closedpacket. Cook on preheated grill over medium-high heat for 8-10minutes on one side. Flip pouches and cook another 5-6minutes. If preferred, bake at 400°F for 15-20 minutes untilcorn is tender and shrimp are pink and fully cooked.While pouches are cooking, melt stick of butter in a mediumsauce pan over medium-high heat. Continue to stir gentlyover medium heat for 3-4 minutes until color changes frompale yellow to a golden amber color (but be careful not toburn it).When done cooking, open pouches and top with choppedparsley and lemon wedges. Drizzle with browned butter orserve on the side for dipping.

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HENRY REESE, PREMIUM AUDIT

Grilled ShrimpPouches

2 ears corn on the cob, husked1 lb. baby red or yellow potatoes,cut into 2-inch pieces1 lb. shrimp (thawed if usingfrozen), peeled and deveined 1/2 lb. pre-cooked or smokedandouille sausage, cut into 1/2-inch pieces.3 Tbsp. melted butter3 Tbsp. Old Bay® seasoning 3 tsp. minced garlicJuice of 1/2 lemon, plus additionallemon wedges for servingSalt and pepper to taste1/2 cup (1 stick) butterChopped fresh parsley

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Makes 4 servings.


DEBRA HIGGINS, IMAGING

2 Tbsp. low sodium soysauce2 Tbsp. sesame oil, divided2 tsp. lemon juice1/4 tsp. garlic powderDash of lemon pepperseasoning1/2 to 1 lb. medium shrimp,peeled and deveined1 Tbsp. sesame seeds,toasted

In a resealable plastic bag,combine soy sauce, 1 Tbsp.of the sesame oil, lemonjuice, garlic powder andlemon pepper. Add theshrimp. Seal the bag and turn it tocoat the shrimp. Refrigerate 30 minutes.Drain and discard themarinade. In a skillet, sautéshrimp in the remainingsesame oil until shrimp turnpink, about 3-4 minutes.Sprinkle with sesame seedsand serve with rice, ifdesired.

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Sesame Shrimp

Makes 2 servings


1 lb. lump crap meat 1/3 cup crushed RITZcrackers1 tsp. Old Bay® seasoning1 egg1/4 cup mayonnaise1 tsp. Worcestershire sauce1 tsp. salt 1 tsp. pepperJuice of 1/2 lemon, freshsqueezed2-3 green onions chopped(can substitute with freshscallions)1/2 cup bell pepper, finelychopped1/3 cup red onion, dicedsmall1 tsp. mustard (prepared ordry powder) Flour for dusting Vegetable oil for frying, about1 cup

Pick through crab meat tomake sure there are noshells! Combine all ingredients in alarge bowl. Sprinkle flour on a flatsurface or tray.Form 8 crab cakes withhands, using all of themixture. Place crab cakes on thefloured tray and sprinklemore flour over each crabcake. This will help makethem crispy when fried.Heat oil over medium heat.Cook crab cakes for 5minutes on each side untilcrispy and golden brown. Squeeze additional freshlemon juice on top. Enjoy!

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SHANNON SOKOLEWICZ, PERSONAL LINES

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Shannon’s Summertime Crab Cakes

Makes 8 servings

ingredients directions4 oz. fresh, firm tomatoes, dicedZest from 1 lime1 tsp. olive oil2 cloves garlic, minced2 scallions (thinly sliced, separatingwhite bottoms from green tops)1 can (15.5 oz.) black beans, drainedand rinsed1/2 cup waterJuice from 1 lime, divided1 Tbsp. light brown sugar1 Tbsp. warm water2 tsp. chipotle chile paste (or totaste)8 oz. medium shrimp, peeled anddeveined, rinsed and patted dry4 flour tortillas, (6-inch soft taco-size)Fresh chopped cilantro for serving1/2 medium avocado, sliced, forserving3 Tbsp. grated cotija (or parmesan)cheese for servingSalt and pepper to taste

Preheat oven to 450°F.In a bowl, combine tomatoes, lime zest and half the lime juice. Seasonwith salt and pepper and set aside.In skillet, heat olive oil on medium-high heat. Add garlic and scallionbottoms. Cook, stirring occasionally, for 2 minutes or until softened. Addbeans and water. Season with salt and pepper. Cook, stirring frequently,mashing beans with the back of a spoon. Continue to cook, mash and stirfor about 5 minutes until all water is absorbed. Remove from heat and stirin remaining lime juice. Transfer to a bowl and cover with foil.In a separate bowl, combine brown sugar, warm water, and chile paste(This is spicy. Add as much or as little as you like). Stir until sugar isdissolved.Season shrimp with salt and pepper and coat a skillet with cooking spray.Cook shrimp over medium-high heat for 5 minutes, flipping halfwaythrough until shrimp is pink and cooked through. Add brown sugarmixture and stir until shrimp is coated.Place tortillas on a baking sheet. Pierce tortillas with a fork a few timesand spray with cooking spray. Flip and repeat. Toast in preheated ovenfor 6-8 minutes until crisp and lightly browned. Remove from oven andassemble tostadas on plates.Place 2 tostadas on each plate. Divide the black bean mixture andspread evenly on each tortilla. Top each with shrimp and tomato mixture.Garnish with scallion greens, cilantro, avocado and grated cheese.Enjoy!

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MICHELE CUMBERLAND, CORPORATE COMMUNICATIONS

14

ChipotleShrimpTostadas

Makes 2 servings


Place ribs in Crock-Pot®.Pour one can of soda in Crock-Pot®.Cook on low for 6-8 hours. You can also cook onhigh for half the time.Once they are cooked, place ribs on a wire rackover a foil-lined cookie sheet. Preheat oven to 450°F.Combine barbecue sauce with the other can ofsoda.Brush barbecue sauce mixture on ribs and bake for15 minutes. Take them out, flip, and bake foranother 15 minutes.

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Crock-Pot® Dr Pepper® Ribs

BRITTNEY CRESSMAN, PERSONAL LINES

4 or 4 1/2 lbs. bonelesscountry style ribs (cansubstitute bone-in ribs)2 cans Dr Pepper® soda3/4 cup barbecue sauce

15

Makes 4 servings.


Prepare brine by combining salt, sugarand water in large sauce pan.Cook and stir over medium heat untilsugar and salt are dissolved.Add ice to the brine to cool it down.Add chops to brine, cover andrefrigerate 12 hours.When ready to cook, remove chopsfrom brine. Rinse and pat dry.Brush chops lightly with canola oil oneach side.Thoroughly combine all dry rubingredients.Coat chops with the dry rub and setaside for 30 minutes.Preheat grill to medium-high and grillchops 4-6 minutes on each side,rotating halfway through.

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GrilledPork Chops

JUDY D’ORAZIO, ADMINISTRATIVE SERVICES

1/4 cup salt1/4 cup brown sugar3 cups water2 cups ice4 bone-in rib chops, 1-inchthickCanola oil

3 Tbsp. paprika1 tsp. garlic powder1 tsp. onion powder1 tsp. ground mustard1 tsp. coarse ground blackpepper1/2 tsp. chipotle pepperseasoningPinch ground cumin

Dry Rub Ingredients:

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Makes 4 servings.

ingredients

Bring a large pot of salted water to a boil. Addorecchiette and cook according to packageinstructions. In a large skillet, heat 1 tablespoon olive oil overmedium high heat. Cook sausage, breakingapart with a spoon until lightly browned, 5-6minutes. Reduce heat to medium and add thegarlic. Cook for 1 minute.Add remaining olive oil, chicken broth, broccolirabe, salt and red pepper flakes. Cook, stirringfrequently, scraping the bottom of the pan torelease the flavorful brown bits, until the broccoliis tender-crisp, 3-4 minutes. Stir in butter untilmelted and simmer for a few minutes to reduceand concentrate the sauce. If mixture is too dry,add a few tablespoons chicken broth or pastawater. Drain pasta and add to sausage/broccolimixture. Toss to blend. Add half of the gratedcheese and stir until cheese is melted. Tasteand season as needed.Transfer to serving platter and sprinkle withremaining cheese.

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1 lb. orecchiette pasta5 Tbsp. extra virgin olive oil,divided 1 lb. sweet or hot Italiansausage, removed fromcasings5 garlic cloves, minced 1 cup chicken broth 1 lb. broccoli rabe or broccoliflorets, rinsed well and cutinto bite size pieces 1/2 tsp. salt 1/4 tsp. red pepper flakes –(can omit if using hotsausage) 3 Tbsp. butter 1/2 cup freshly gratedPecorino Romano cheese

PATRICIA ZORZI, GENERAL CLAIMS

directions

17Makes 4 servings

Orecchiette with Sausageand Broccoli Rabe

ingredients

Preheat oven to 400°F.Combine lettuce, tomato and onions ina large bowl and set aside. In small bowl, mix brown sugar,paprika, lemon zest and pepper. Coatbacon in this mixture, one strip at atime, pressing down to coat each side.Line a baking sheet with parchmentpaper and place each strip of baconon the sheet. Bake for about 15 minutes or until thebacon is crispy and caramelized.Remove from oven, cool slightly, andcut into bite size pieces. Add to thelettuce mixture along with thecroutons.For dressing, whisk mayonnaise,syrup and mustard until smooth. Tosswith the salad and serve immediately.

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MISSY BUTKOWSKI, BUILDING SERVICES

directions

1 head of romaine lettuce,washed and thinly sliced1 small container of grapetomatoes, halved (or 2-3beefsteak tomatoeschopped)1/2 cup chopped red onion1/4 cup packed light brownsugar1 tsp. paprikaZest of one lemon1 tsp. black pepper8 strips of bacon1 package of croutons(appx. 5 oz.)1/2 cup mayonnaise1 to 2 Tbsp. maple syrup4 tsp. whole grain mustard

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BLT SandwichSalad

Makes 2 servings


KAITLIN WHILDEN, PERSONAL LINES

3 lb. rump roast1 envelope french onion soupmix2 Tbsp. soy sauce2 Tbsp. Worcestershiresauce3 cups yukon gold or red blisspotatoes, diced3/4 cup carrots, diced3/4 cup broccoli, choppedSaltPepperGarlic powder3/4 to 1 cup water

Place rump roast in the bottom of theCrock-Pot®.Pour french onion soup mix, soy sauce,Worcestershire sauce over meat. Add potatoes, carrots and broccoli toCrock-Pot® surrounding the meat.Add salt, pepper and garlic powder totaste,Pour enough water over vegetables tocover the bottom of the Crock-Pot®.Cook for 6 hours on low setting, stirringthe vegetables occasionally.When ready to serve, remove thevegetables and pot roast from the Crock-Pot® and slice the meat. Reserve theliquid to drizzle over pot roast andvegetables when serving.

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19

Katy's Crock-Pot®Pot Roast

Makes 4 servings


Add lettuce, strawberries and onion to alarge bowl.Crystallize the almonds: Melt butter in asaucepan over medium heat. Add sliveredalmonds and sugar. Sauté until goldenbrown. Transfer to parchment to cool,then add to the salad mixture.Combine all dressing ingredients and chill.When ready to serve, toss the salad withthe dressing. Enjoy!

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KATHLEEN DYCH, BUILDING SERVICES

1 head romaine lettuce,washed, cored and cut1 pint strawberries, washed,stems removed and cut inhalf1 medium red onion, peeledand sliced

2 Tbsp. butter or margarine1/2 cup slivered almonds1/3 cup sugar

3/4 cup light mayonnaise1/4 cup milk2 Tbsp. poppy seeds2 Tbsp. raspberry vinegar1/3 cup sugar

For the salad:

For the crystallized almonds:

For the dressing:

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StrawberrySalad

Makes 4 servings


Coat bottom of large pot with oil and placeon medium-high heat. Add more oil asneeded depending on pot size.Add onion and sauté for about 2 minutes,add zucchini, yellow squash, carrot andcelery and sauté for about 10 minutes.Add jalapeno, corn, black beans and chiliseasoning and sauté for 5 minutes.Add crushed and whole tomatoes withjuice, mix well. Simmer over medium-lowheat for about an hour. Taste for spicinessand add more chili powder if desired.Serve on its own or over rice.

For a non-vegan version, top withshredded cheddar cheese.This dish tastes even better the next day.Add some water to loosen up the chili andprevent burning if reheating on stove top. Try experimenting with other types ofvegetables when making this chili.

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NOTES:

LISA DIFOGGIO, FACILITY OPERATIONS

3 Tbsp. vegetable oil1 medium red onion, diced1 medium or large zucchini,diced1 medium or large yellowsquash, diced1 medium or large carrot,sliced2 stalks celery, diced2 fresh jalapeno peppers,diced1 can corn (15 oz.), drained2 cans black beans

1/2 cup chili seasoning (plusmore to taste) 1 large can crushedtomatoes (32 oz.)1 large can whole tomatoes(32 oz.) broken up withspoon

(15 oz. each), NOT drained

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Vegan VegetableChili

Makes 6 servings


Spinach Salad with Fetaand Strawberries

SUSAN HENSLER, PERSONAL LINES

4 cups spinach1 Tbsp. extra virgin olive oil2 Tbsp. balsamic vinegar1/8 tsp. black pepper2 cups strawberries, sliced1 cup walnuts, chopped (canomit or use other types ofnuts)1/2 cup crumbled feta cheese

Combine spinach, olive oil,balsamic vinegar and pepperin a large salad bowl and toss. Add strawberries and nutsand toss again. Add feta and toss gently.Enjoy!

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Makes 4 servings

Sauces, Sides &Snacks

ANTHONY HULLINGS, POSTAL & PRINT SERVICES

WatermelonBBQ Sauce


1 cup watermelon juice1/2 cup balsamic vinegar1/2 cup soy sauce1/2 cup brown sugar1/2 cup molasses2 Tbsp. vegetable oil1/2 Tbsp. red pepper flakes4-6 cloves garlic, minced or crushed

Bring all ingredients to a simmer overmedium heat. Remove from heat and cool.Pour into jar or airtight container andrefrigerate overnight until saucethickens*.Brush on your favorite meats duringcooking, or use as a dip.

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*To thicken sauce for immediate use: In asmall bowl, stir together 1 tablespooncornstarch and 1 tablespoon water untilall lumps dissolve. Simmer with the rest ofthe ingredients in Step 1 above.

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Number of servings varies

1 cup olive oil30 cloves garlic (about 2 large heads)1 container of anchovies (provides a salty,non-fishy flavor to the recipe)3 cans San Marzano tomatoes (28 oz.each) 2 Tbsp. fennel seeds1/2 Tbsp. red chili flakes, crushed3 sprigs basil1 1/2 Tbsp. kosher salt

Warm olive oil in a large, heavy saucepan overmedium-low heat. Add the garlic cloves stirringfor 5 minutes and then stir in the anchovies.Stir until anchovies and garlic soften andcaramelize to a golden color. While the garlic and anchovies cook, drain thetomatoes and place in a bowl. Use your handsto squeeze and crush the tomatoes.Using the back of a fork, smash half of thegarlic cloves and anchovies in the pot. Stir in the tomatoes, fennel seeds and chiliflakes. Bring the mixture to a simmer and cook,stirring occasionally, until the flavors haveblended and the sauce has thickened slightly,about 45 minutes.Add the sprigs of basil and salt, and cook for 5minutes. Remove the basil. You can even stirin a few tablespoons of your pasta water (ifmaking pasta) at this step for enhanced flavorand thickening. Taste and adjust the seasoning if desired.Serve over your favorite pasta.

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CHRISTINE SIMON, HUMAN RESOURCES

30-Clove GarlicSauce


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Makes 6 cups

1 shallot, finely chopped 2 Tbsp. red wine vinegar 1 Tbsp. fresh lemon juice 1 tsp. Dijon mustard 6 Tbsp. olive oil 2 Tbsp. chopped fresh flat-leaf parsley 2 Tbsp. chopped fresh basil Salt and freshly ground pepper, to taste

Whole bell peppers Eggplant cut lengthwise into 1/4-inch thickslicesZucchini cut lengthwise into 1/4-inch thickslicesAsparagus Plum tomatoes, halved lengthwise

1/4 cup assorted chopped fresh herbs suchas parsley and basil.

For the vinaigrette

For the vegetables, use any amount of thefollowing:

For garnish:

Preheat grill to medium-high temperature.Make vinaigrette by combining shallot, vinegar,lemon juice and mustard in a small bowl. Whiskin olive oil, then add parsley, basil, salt andpepper. Set aside.Place whole bell peppers on grill and cook,turning frequently until skins blacken andblister. Remove peppers and place in brownpaper bag. Close bag tightly and let stand for10 minutes. Remove peppers and peel offcharred skin. Remove stems and seeds, andcut peppers into 1/2-inch slices.Lightly coat eggplant and zucchini slices withcooking spray and place on grill for 6-8 minutesuntil softened and lightly browned, turning oncehalfway through cooking time.Lightly coat asparagus and tomatoes withcooking spray. Grill until softened and lightlybrowned, turning once halfway through cookingtime (5 minutes total for asparagus, 8 minutestotal for tomatoes)Arrange all vegetables on platter. Drizzle withvinaigrette and sprinkle with chopped herbs.Refrigerate until ready to serve. Can makeahead the night before you're serving it.

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TRISH WALSH, GENERAL CLAIMS RE-ENGINEERING

GrilledVegetables


26Makes 6-8 servings

CINDY GRAZIANO, MSA

String Beans withCrackers


2 lbs. fresh string beans, rinsed andends snipped.1 sleeve saltine crackers, crushed1 stick butter or margarine

Cook string beans in boiling water forapproximately 8-10 minutes or untiltender. Drain and set aside.Place a large saucepan or skillet overmedium heat and add crushedcrackers and butter. Cook the crackers in the butter about3-5 minutes or until slightly browned,stirring frequently.Add string beans and stir until evenlycoated. Serve.

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27

Makes 6-8 servings

1 can (15 oz.) string beans, rinsed anddrained 1 can (15 oz.) kidney beans, rinsed anddrained1 can (15 oz.) garbanzo beans, rinsed anddrained1/2 red onion, finely chopped (about 3/4cup), soaked in water to neutralize thetaste a bit1 cup loosely packed, fresh, finelychopped flat-leaf parsley1 tsp. fresh finely chopped rosemary

1/3 cup apple cider vinegar1/4 cup granulated sugar (more or less totaste)3 Tbsp. extra virgin olive oil1 1/2 tsp. salt1/4 tsp. black pepper

For the dressing:

RECIPE SUBMITTED ANONYMOUSLY

3-BeanSalad


Combine all ingredients in large bowl.Chill in refrigerator several hoursbefore serving. Store in covered container inrefrigerator for up to a week.

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28


In a large pot of salted boiling water,cook tortellini according to packagedirections. Drain and transfer to largeserving bowl.Make dressing: Whisk together oliveoil, balsamic vinegar and honey.Season with salt and pepper.To bowl of tortellini, add prosciutto,spinach, sun-dried tomatoes anddressing. Toss until well combined.Garnish with parmesan.

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LYNNE WOJTON, I.T.

Tuscan TortelliniSalad


1 lb. fresh cheese tortellini1/4 cup extra-virgin olive oil2 Tbsp. balsamic vinegar1/2 Tbsp. honeyKosher salt to tasteFreshly ground black pepper to taste3/4 cup chopped salami or prosciutto1/2 cup fresh baby spinach1/2 cup oil-packed sun-dried tomatoes,chopped1/4 cup freshly grated parmesancheese

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Makes 6 servings

KIMBERLEY KATONA, PERSONAL LINES

Jersey Cornon the Cob


Water6-8 ears of corn, husked and cut in half(if desired) 1 cup milk1 stick butter (salted or unsalted)

Fill a large pot about halfway withwater and bring to boil.If using unsalted butter, salt water todesired taste.Add milk, butter and corn. Reduce heat and simmer 8-10minutes or until corn has softened.Remove corn from pot, drain andserve.

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30


ROZANNE PASTORELLA, RECEIVABLES & COLLECTION

BroccoliSalad


2 bunches of raw broccoli, tops only,cut into bite-sized pieces1/2 lb. bacon, cooked crisp andcrumbled2/3 cup raisins1/2 cup chopped onion1 cup of mayonnaise (preferablyHellmann's®)1/2 cup sugar 2 Tbsp. white vinegar

Combine all ingredients. Mix well sobroccoli is completely coated.Refrigerate at least 2 hours orovernight. Serve and enjoy!

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LINDA TOMCHICK, IMAGING

CucumberSalad


5 medium cucumbers, thinly sliced1 large red onion, thinly sliced3 Tbsp. saltWater1 cup apple cider vinegar1 cup sugar

Layer sliced cucumber and onion in alarge, airtight food storage container.Sprinkle on salt and pour in enoughwater to cover the vegetables.Cover and refrigerate 1 hour.In saucepan, heat vinegar and sugarover low to medium heat until sugardissolves.Remove vegetables from refrigeratorand drain.Pour vinegar and sugar mixture overthe vegetables.Refrigerate 1 hour and enjoy!

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32

Makes 6 servings

Preheat oven to 350°F.Spray 13x9-inch glass pan with non-stick cooking spray and placepotatoes in pan in even layer.In a bowl, combine the stick ofmelted butter, sour cream, chickensoup and cheddar cheese.Spread mixture on top of thepotatoes and set aside. In a bowl, add the 2 tablespoonsmelted butter and corn flakes, gentlytossing to ensure corn flakes arecoated with the butter.Sprinkle corn flakes on top ofpotatoes, completely covering top ofpan in an even layer. Add more cornflakes as needed. Bake for 1 hour.Serve warm. Add salt and pepper totaste.

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KRISTINE DEPPNER, GENERAL CLAIMS LEGAL

PartyPotatoes


1 bag (32 oz.) frozen hash brownpotatoes (not shredded)1 container of sour cream (8 oz.)1 can cream of chicken soup1 bag mild shredded cheddar cheese1 stick butter, melted2 Tbsp. butter, meltedAt least 1 cup of corn flakesSalt and pepper to taste

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Makes 10 servings

MARYANN GIANCOLA, MSA

GrilledZucchini


4 medium or large zucchini Olive oilBalsamic vinegar 4 Tbsp. dried Italian seasoning4 Tbsp. garlic powderPinch of salt

Rinse zucchini and slice off ends. Cut eachzucchini into fourths by cutting in halflengthwise, then slice each half down thecenter. Place all pieces of zucchini on a dish or tray toseason.Drizzle olive oil and balsamic vinegar on cutside of zucchini.Sprinkle Italian seasoning and garlic powderevenly on each piece of zucchini.Add pinch of salt to all zucchini pieces. Grill zucchini with lid up and cooking about 2-4minutes on each side until grill marks are visibleand zucchini is soft when pierced with fork. Put grilled zucchini back in the originalseasoning dish or tray so it stays moist andabsorbs flavor.

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34

Makes 8 servings

KAREN KEEFE, IMAGING

"My Garden"Baked Vegetables


Olive oil2 large eggplants4 medium zucchini2 large tomatoes2 large vidalia onions2 large packages fresh mozzarellacheese1 large clove garlic minced1/2 cup chopped fresh basilKosher salt to tasteBlack pepper to tasteGrated parmesan cheese (optional)

Preheat oven to 375ºF.Coat a 13x11-inch baking dish witholive oil.Slice eggplant, zucchini, tomatoes,onions and mozzarella into half-inchslices and layer into the preparedbaking dish.Add garlic and basil.Sprinkle with salt and pepper anddrizzle with more olive oil.Cover with foil and bake until thevegetables reduce by one-thirdvolume, approximately 1 hour.Serve topped with fresh gratedparmesan cheese if desired.

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35

Makes 6 servings

1 small can white corn1 can Mexican corn1 can yellow niblet corn1 can black eyed peas1 can RO*TEL® tomatoes (original)1 can black beans2-3 tablespoons cilantro (chopped)1 small onion (chopped)2 cloves garlic (finely chopped)1 small bottle zesty Italian dressing

ANITA HOPF, IMAGING

Corn "Caviar"Salsa


Drain cans of corn, black eyed peasand tomatoes then pour into largebowl.Drain and rinse black beans and addto the bowl. Add remaining ingredients and stir tocombine.Refrigerate until chilled.Serve with tortilla chips (SCOOPS!®).

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36


JANINE WALKER, MSA

WatermelonSalsa


3 cups diced seedless watermelon1 large jalapeno, seeded and minced1/3 cup chopped fresh cilantro1/4 cup finely minced red onion1/4 cup freshly squeezed lime juice1/4 tsp. salt to taste

In a bowl, toss watermelon, jalapeno,cilantro, and onion with the lime juice.Season with salt.Serve at room temperature or chilled.Serve with tortilla chips.

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37

Makes 8 servings

ELIZABETH BOYAJIAN, PERSONAL LINES

Black Bean &Corn Salsa


1 can (15 oz.) black beans, drainedand rinsed1 can (15 oz.) corn, drained and rinsed(or 2 cups fresh corn kernels)1/3 cup chopped red onion1 red bell pepper, chopped3 Tbsp. chopped scallions1/4 cup chopped cilantro2 limes, juiced1/4 cup olive oil1/2 tsp. dried oregano1/2 tsp. smoked paprikaSalt and pepper to taste

Stir together black beans, corn, redonion, red pepper, scallions andcilantro in a large bowl. Set aside.Whisk lime juice, olive oil, driedoregano, smoked paprika, salt andpepper in a medium bowl until wellcombined.Pour liquid mixture over salsa and mixthoroughly. Add additional salt andpepper, to taste.Cover and refrigerate at least onehour before serving. Enjoy with tortillachips.

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38

Makes 10 servings

JENNA LAVACCA, PERSONAL LINES

Dill Dip


3/4 cup mayonnaise1 cup sour cream2 tsp. dill weed2 tsp. parsley flakes2 tsp. minced onion flakesLAWRY'S® Seasoned Salt to taste

Combine all ingredients.Serve with fresh cut vegetables, pretzels orcrackers. Enjoy!

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39

Makes about 6 servings

THERESA POSSINGER, IMAGING

BLT Dip


1 lb.bacon (regular or turkey), cookedand crumbled 1 cup mayonnaise (regular or light)1 cup sour cream (regular or light)1 medium tomato, seeds removed anddiced.

Combine all ingredients in a largebowl.Serve with tortilla chips, corn chips,crackers or vegetable sticks.

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40


Preheat oven to 300°F.Line a rimmed baking sheet with parchmentpaper.Stir together cereals, pretzels, Cheez-It®crackers, Goldfish® crackers, TeddyGrahams© and peanuts in a large bowl.In a separate bowl, whisk together meltedbutter, brown sugar, honey, and salt untilsmooth.Pour butter mixture over cereal mixture andstir to evenly coat. Spread mixture in an even layer on preparedbaking sheet. Bake in preheated oven until mixture is lightgolden brown, approximately 20-30 minutes,stirring every 10 minutes. Watch closely toprevent burning.Remove from the oven let cool, stirringoccasionally for about 30 minutes, breakingup clumps with your hands. Once cooled, stir in M&Ms.Enjoy!

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KELSEY MACLAREN, PERSONAL LINES

Sweet 'n SaltySnack Mix


3 cups Corn Chex™ cereal2 cups Rice Chex™ cereal1 cup Wheat Chex™ cereal1 cup Cap'n Crunch© cereal2 cups bite size pretzels (Snyder's ofHanover® Itty Bitty Mini pretzels workgreat!)1 cup Cheez-It® Baked SnackCrackers1 cup Goldfish® crackers (any flavor)1 cup Teddy Grahams© (any flavor)1 cup honey roasted peanuts3/4 cup unsalted butter, melted3/4 cup packed light brown sugar3 Tbsp. honey1 tsp. kosher salt2 cups M&M'S® candies (any variety)

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Desserts

KRISTIN PEGGS, PERSONAL LINES

Oreo SundaeBrownies


1 box brownie mixEggs & oil (use the amount called foron the brownie mix)1 heaping cup cookies & cream icecream, softened1/4 cup hot fudge (room temperature)1 package Oreo cookies

Preheat oven to 350°F.Grease an 8x8- or 9x9-inch bakingpan.In a large bowl, combine brownie mix,eggs and oil as directed on browniemix.Add ice cream and hot fudge, stirringwell to combine.Pour half the batter into baking dish.Layer with whole Oreo cookies, thentop with remaining batter.Bake 35-45 minutes.

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43

Makes 12 servings

STACY VACCARO, CORPORATE COMMUNICATIONS

LemonBars


2 cups flour1 cup butter or margarine, melted1/2 cup confectioners’ sugar

4 eggs2 cups granulated sugar1/2 tsp. baking powder1/3 cup lemon juice1/4 cup regular flour

Crust

Topping

Preheat oven to 350°F.Mix all crust ingredients until mixtureclings together. Press into bottom of13x9x2-inch pan.Bake 20-25 minutes, until light brown.Remove from oven. Mix topping ingredients. Pour overcrust.Return to oven for 25 more minutes.Remove from oven and sprinkle withconfectioners’ sugar. Cut into squarebars while still warm.

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44

Makes 12 servings

JOHN SCAFFIDI, PERSONAL LINES

Tiramisu

ingredients9 oz. water3 rounded tsp. instant espresso powder6 large egg yolks3/4 cup sugar2 Tbsp. milk8 oz. mascarpone cheese, roomtemperature1 1/2 cups heavy whipping cream1 tsp. vanilla extract2 boxes lady finger cookies (3.5 oz.each)Unsweetened cocoa powder

directionsBring water to a boil, then carefully add to a small bowlwith espresso powder. Whisk until dissolved and setaside to cool.In a double boiler, combine egg yolks, sugar and milk.Cook for 8-10 mins, whisking constantly. Mixture shouldbe smooth, but sugar may not completely dissolve (that isokay). Set aside to cool. Once cooled, transfer to a largebowl and add mascarpone cheese. Mix well until smooth.In a large bowl of a stand mixer (can use hand mixer ifpreferred), combine heavy cream and vanilla. Mix onmedium-high until a stiff whipped cream forms. Do notovermix. (Overmixing will create butter.) Add to cooledegg and mascarpone mixture and fold gently toincorporate.To assemble, dunk lady fingers into espresso for 2-3seconds and use them to line the bottom of a 9x9-inchbaking dish. Spread half of the mascarpone mixture on top of ladyfingers.Repeat with another layer of soaked lady fingers andmascarpone mixture. Cover and refrigerate at least 8 hours. For best results,refrigerate 24-48 hours.To serve, slice into 9 servings and dust the top of eachserving with cocoa powder.

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45Makes 9 servings

SAMANTHA VITELLA, PERSONAL LINES

Vegan ChickpeaBlondies


1 can (16-20 oz.) chickpeas rinsed anddrained1/2 cup peanut butter or other nutbutter (or omit if preferred)1/4 cup maple syrup1/4 cup oat flour (can substitute anyflour)3/4 tsp. aluminum-free baking powder1/4 tsp. baking sodaVegan chocolate chips

Preheat oven to 350º F.Line bottom of 8x8-inch pan withparchment paper. Thoroughly blend chickpeas in ablender or food processor untilsmooth and creamy. Add peanut butter, syrup, flour,baking powder and baking soda andblend completely.Stir in chocolate chips.Press dough into pan in even layerand bake for 25-30 minutes.Cool and enjoy!

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46


REVATHI KOMARAGIRI, I.T.

StrawberryRhubarbCrumble


3 cups strawberries3 cups rhubarb1/2 cup maple syrup3 Tbsp. chia seeds2 tsp. corn starch2 tsp. lemon juice1 tsp. vanillaPinch of salt

1 cup rolled oats1 cup almond flour (or any other flour)3 Tbsp. maple syrup1 tsp. melted coconut oil 1/2 tsp. kosher salt1/4 tsp. ground cardamom

Filling

Crumble:

Preheat oven to 375°F.Wash and cut strawberries andrhubarb into ½ inch pieces. Placethem in a large bowl and add themaple syrup, chia seeds, corn starch,lemon juice, vanilla and salt. Stir untilwell combined.Place in a greased 2-quart or 8x8-inchbaking dish and set aside.For the crumble, place all theingredients in a medium bowl and mixreally well.Lightly drop crumble evenly over thetop. Do not press down.Bake, uncovered for 40 minutes, untilthe top is golden brown and the fillingis bubbling around the edges.Let stand 15 minutes before serving.

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47

Makes 6-7 servings

PAMELA HULEHAN-O'NEILL, PERSONAL LINES

CheeseDanish


2 tubes refrigerated crescent rolldough2 packages cream cheese (8 oz.each)1 cup sugar, divided1 egg, separated2 tsp. vanilla1 tsp. cinnamon

Preheat oven to 355°F.Grease a 9x13-inch pan. Open one package crescent roll dough andpress into bottom of pan. Press seamstogether, leaving no holes.In a bowl, combine cream cheese, 3/4 cupsugar, egg yolk and vanilla. Beat until creamy.Spread cream cheese filling over dough.Unroll and place remaining crescent roll doughon top of the cream cheese mixture, pressingseams together.Beat egg white until foamy and brush over topof dough.Combine 1/4 cup sugar and cinnamon andsprinkle on top of dough.Bake for 30 mins. Cool completely.

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48

Makes 8-10 servings

EMILY FARR, PERSONAL LINES

BlueberryBuckle


3/4 cup sugar1/4 cup butter1 egg1/2 cup milk2 cups flour2 tsp. baking powder1/4 tsp. salt3 cups blueberries

1 1/3 cup sugar2/3 cup flour1 Tbsp. cinnamon2/3 cup butter, softened

Topping

Preheat oven to 375ºF.Combine sugar, butter and egg. Beatwell. Stir in Milk.In a separate bowl, combine flour,baking power and salt. Add to sugarmixture.Stir in blueberries. Spread intogreased 9x9-inch pan.Combine topping ingredients untilcrumbly and add evenly on top ofbatter.Bake for 35-40 minutes.Best served warm with a scoop ofvanilla ice cream. Enjoy!

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49

Makes 8-10 servings

2 packages slice & bake chocolatechip cookie dough 1 package (12 oz.) chocolate chips1 can sweetened condensed milk2 Tbsp. butter

Preheat oven to 350ºF.Coat a 9x13-inch pan with cookingspray.Layer 1 package of cookie dough onthe bottom of the pan.In a medium saucepan over low heat,stir chocolate chips, condensed milkand butter until smooth and chips aremelted.Spread on top of cookie dough.Layer the remaining cookie dough ontop of the chocolate layer.Bake for 30 minutes and enjoy!

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PAT HARTPENCE, CORPORATE GIVING

Heavenly ChocolateSandwich Bars


50

Makes 32 servings

1 cup butter, melted2 cups sugar1/2 cup cocoa powder1 tsp. vanilla extract4 eggs1 1/2 cup all-purpose or whole wheatflour 1/2 tsp. baking powder1/2 tsp. salt3/4 cup dark chocolate chips (orwalnuts or other desired addition)Powdered sugar and chocolate syrup(optional for serving)

Preheat oven to 350ºF and grease a9x13-inch pan.Mix together melted butter, sugar,cocoa powder, vanilla, eggs, flour,baking powder, and salt. Fold inchocolate chips or nuts.Bake for 20-30 minutes or until atoothpick inserted in the center comesout clean.Remove pan from oven and garnishwith desired amount of powderedsugar. Serve with chocolate syrup (andmaybe some ice cream!)

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NICOLE MARTIN, CORPORATE COMMUNICATIONS

Quick & EasyBrownies


51

Makes 12 servings

Combine the heavy cream, powdered sugar andvanilla extract in a chilled bowl of a standard mixerfitted with the whisk attachment. Whip until mixtureholds stiff peaks. Transfer the whipped cream to anew bowl. Add the cream cheese to the stand mixer bowl,switch to the paddle attachment and beat onmedium speed for 1 minute. Add the peanut butterand beat until light and fluffy, about 3 minutes.Gently fold the whipped cream and choppedpeanut butter cups into the cream cheese mixture.Pour into the pie crust and refrigerate for 2-3 hours.Meanwhile, make the peanut butter sauce.Combine the condensed milk, peanut butter, vanillaand water in a small saucepan over medium-lowheat. Stir until smooth and melted, about 5 to 7minutes. If too thick, stir in a little more water.Remove from heat and let cool slightly.Using a spoon, drizzle the peanut butter sauceover the chilled pie in vertical lines. Repeat with thechocolate shell topping. Sprinkle the peanuts andmini chocolate chips around the perimeter of thepie. Enjoy!

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1 cup heavy cream3/4 cup powdered sugar1 Tbsp. vanilla extract8 oz. cream cheese (roomtemperature)1 cup creamy peanut butter1 cup chopped Reese’s™ peanutbutter cups1 pre-made graham cracker piecrust

1/4 cup sweetened condensed milk1/4 cup creamy peanut butter1 tsp. vanilla extract3 Tbsp. water

1/4 cup chocolate shell ice creamtopping1 cup crushed roasted saltedpeanuts1/4 cup mini chocolate chips

Filling

For the peanut butter sauce:

For the topping:

SUSAN CARROLL, MSA

Reese’s™Pie


52Makes 8 servings

Preheat oven to 400°F. In a large bowl, add apples, sugar and cinnamon. Stir tocoat apples until they are light to medium brown in color.Add flour and mix thoroughly so there are no clumps.Unroll one crust and press into the bottom of a deep pieplate. Brush with the egg white. Pour apple mixture into the crust in an even layer. Dot the top of the apples with the pieces butter—yes, useit all! (The butter and sugar will caramelize during baking)Unroll and place the remaining crust on top and crimp theedges. With a sharp knife, pierce or make small slits in the topcrust for ventilation. Brush the top crust with the rest of the egg white.Place foil-lined baking sheet on bottom rack of oven tocatch drips from pie.Place pie on center rack and bake for 10-15 minutes.Reduce oven temperature to 350°F and continue bakinguntil top is golden brown and juices are bubbling aroundcrust. When done, apples should be soft when sharp knifeis inserted into pie.As the pie cools the juices will thicken. It’s extra yummy toenjoy while it’s still warm. Serve on its own or with ascoop of your favorite ice cream.

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DOROTHY GIBUS, MSA

Deep DishApple Pie


8 large apples, peeled, cored, and thinlysliced1 1/2 cups sugar (or more if using tartapples)2-3 tsp. cinnamon3 heaping Tbsp. flour1 box refrigerated pie crusts (there arenormally 2 crusts in a box)2 egg whites1 stick salted butter, cut into small pieces

53

Makes 8 servings

Combine lemon juice with enough ice water to make 1/4 cuplemon water. In a bowl of a food processor, mix 1 1/3 cups flour, 1/2teaspoon salt, and lemon zest until combined. Add plantbutter and pulse until the mixture resembles coarse meal withpea-sized bits. Continue to pulse while drizzling in lemonwater just until dough comes together. Scrape dough onto floured work surface, then press into aflat disk (approximately 6 inches wide). Cover disk tightly withplastic wrap and refrigerate for at least 30 minutes. Preheat oven to 450°F. In a large bowl, whisk remaining 2tablespoons flour, 2 tablespoons sugar, and salt. Addblueberries and mixed berries. Stir to thoroughly combine,scraping down sides of bowl with rubber spatula.Place refrigerated dough on a lightly floured work surface.Roll into a 12-inch round, then transfer to a parchment paper-lined, rimmed baking sheet. Mound berry mixture in thecenter, leaving a 2-inch border. Gently fold up the crust,pleating edges to enclose. Whisk egg white with 1 tablespoonwater and brush egg mixture onto crust. Sprinkle withremaining 1 teaspoon sugar.Transfer baking sheet to oven, lower heat to 425° F and bakeuntil crust is golden, about 20-22 minutes.Let cool at least 30 minutes before cutting. Serve warm or atroom temperature.

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Dairy-FreeBlueberry Galette

JUNE BOSSMAN, GENERAL CLAIMS


Juice of 1/2 a lemonIce water1 1/3 cups plus 2 Tbsp. all-purposeflour, dividedPinch of kosher saltZest from 1/2 a lemon1 stick (1/2 cup) plus 1 Tbsp. plantbutter*, chilled and cut into small pieces 2 Tbsp. sugar, plus 1 tsp. for sprinkling 12 oz. fresh blueberries 1 bag (12 oz.) frozen mixed berries,slightly defrosted1 large egg white1 Tbsp. water

*regular, unsalted butter may also be usedfor a version that contains dairy.

54

Makes 8 servings

Preheat oven to 350°F.Place mini pie crusts on a bakingsheet.In a mixing bowl (or large measuringcup for easier pouring), whisktogether condensed milk, key limejuice, egg yolks and lime zest untilwell blended.Pour mixture into mini pie crusts,filling to top.Bake for 15 minutes.Remove from oven and let coolcompletely. Cover and refrigerate 2-4 hours.Served topped with whipped cream.Enjoy!

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SUSAN DUNN, PERSONAL LINES

MiniKey Lime Pies


1 package of 6 mini graham crackerpie crusts*1 can (14 oz.) sweetened condensedmilk1/2 cup key lime juice (can use fresh orbottled)4 egg yolks1 Tbsp. fresh lime zestWhipped cream for topping

*Can substitute mini graham cracker piecrusts with 1 regular size (10 oz.) grahamcracker pie crust.

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Makes 6 servings

1 package (3 oz.) sugar-free blackcherry Jell-O2/3 cup boiling water1 cup of ice cold water (contains 1/2cup cold water and 1/2 cup crushedice)1 tub (8 oz.) Cool Whip (light orregular)1 ready-to-use Oreo pie crustSliced maraschino cherries (optional)

In a mixing bowl, mix package of Jell-Oand 2/3 cup of boiling water. Stir untilcompletely dissolved.Add the ice and cold water mixture.Stir until ice is completely melted. TheJell-O will start to thicken a little bit.Whisk in the entire tub of Cool Whipuntil well blended.Stir in sliced maraschino cherries(optional).Pour mixture into pie crust.Refrigerate 4 hours or overnight.Garnish with extra maraschino cherriesand Cool Whip.

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DEBBIE MOSTOW, GENERAL CLAIMS LEGAL

Black CherryCool Whip Pie


56

Makes 8 servings

Preheat oven to 350ºF.Beat bottom layer ingredients withmixer until smooth.Pour into a buttered 3-quart glassbaking dish (or a 13x9-inch glassdish).Bake 20 minutes until center is firm.(Bake time may be longer dependingon oven.)Remove from oven and coolcompletely.With a mixer, beat together top layeringredients until smooth and pourevenly on top of cooled bottom layer.Bake an additional 10 minutes.Chill and serve sprinkled withcinnamon and fruit topping if desired.

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4 packages cream cheese (8 oz.each), softened1 1/3 cups sugar6 eggs1 tsp. vanilla

2 cups sour cream6 Tbsp. sugar2 tsp. vanilla

For bottom layer

For top layer

NINA DECKER, I.T.

CrustlessCheesecake


57

Makes 15 servings

Grease a microwave-safe baking pan orcasserole dish with lid (no need to grease thelid). Prepare batter using the cake mix, water, oiland egg as per cake mix package instructions.Pour batter into prepared casserole dish.Drop dollops of frosting into batter about 1 inchapart. Frosting will sink into batter.Microwave on high for 11 minutes.Serve hot with a scoop of vanilla ice cream.

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PATRICIA SINES, RECEIVABLES & COLLECTION

ChocolateLava Cake


1 box chocolate cake mixWater (amount as indicated on cakemix)Oil (amount as indicated on cake mix)Egg (amount as indicated on cakemix)1 tub chocolate frosting

58

Makes 8-10 servings

Preheat oven to 350ºF.Grease a 9x13-inch pan or a bundtpan.Cream butter and sugar together in abowl.In separate bowl, whisk eggs andmilk. Stir into sugar and buttermixture.Slowly add flour in increments, mixingwell as you go.Add dissolved baking soda/milkmixture and blend well.Stir in lemon juice and zest or extract.Bake for 30-35 minutes for a 9x13-inch pan or 40-45 minutes for bundtpan. Cake is done when a toothpickinserted in center comes out cleanand cake starts to pull away from thesides of the pan.

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ALEXANDER GROFF, IMAGING

Lemon Cake, 1860


1 1/2 sticks butter, softened2 1/2 cups confectioners' sugar3 eggs, beaten1 cup milk4 cups flour1 tsp. baking soda, dissolved in verylittle milk1/4 cup fresh lemon juiceZest of 1 lemon (or lemon extract totaste)

59

Makes 8 servings

In a large bowl, blend pudding mix and milk for about 2minutes.Fold in Cool Whip until well blended.Line bottom of 9x13-inch pan with graham crackers, filling ingaps with smaller pieces so that entire pan is covered. Gently spread half of the pudding mixture over the grahamcrackers.Top with another layer of graham crackers and spread theremaining pudding on top.Top with another layer of graham crackers bumpy side down(This makes the top look smooth)Refrigerate while you make the frosting.Combine the frosting ingredients until smooth and creamy. Fora thicker frosting, add a little more powdered sugar. For athinner frosting, add a teaspoon or two of milk.Remove pan from refrigerator and carefully spread thechocolate frosting on top of the graham crackers untilcompletely covered.Cover and chill 4-6 hours or overnight. The graham crackerswill soften up the longer it sets which gives it the soft éclairtexture.Slice and serve cold.

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PAMELA BRANDBERGH, ADMINISTRATIVE SERVICES

Éclair Cake


2 boxes of vanilla instant puddingmix (3.4 oz. each)3 1/2 cups whole milk12 oz. Cool Whip1 box (2-3 sleeves) grahamcrackers

4 Tbsp. butter (room temperature)3 Tbsp. milk3 Tbsp. unsweetened cocoa1 1/2 cups powdered sugar

For the Cake

For the Frosting

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Makes 18 servings

JESSICA LYON, PERSONAL LINES

Quick PickledFruit


1/2 cup water1 cup apple cider vinegar2 1/2 tsp. salt1/2 tsp. cinnamon1/2 tsp. ginger1 cup sugar10 cherries, pitted2-3 plums, sliced2 1/2 cups watermelon rind (the whitepart, + 1/2 inch of pink flesh), cut into 1inch sticks

Bring water, vinegar, salt, cinnamon,ginger and sugar to a boil in a largesaucepan, stirring to combine.Add fruits, split open the cherries, andreturn to a boil.Simmer fruits for 1-2 minutes.Remove from heat and cool for 1hour.Transfer to jars.Cover and chill 2 hours to overnight.

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Makes 8 servings

Preheat oven to 350°F.Line cookie sheet with foil and spray withnon-stick cooking spray. Line crackers end to end on sheet, breakingcrackers to fit the edges if necessary.In a saucepan, melt butter on low heat.Once melted, add brown sugar and turn heatto medium.Continue stirring until boiling – then boil for 3minutes (set timer).Pour over crackers and spread evenlyworking quickly.Bake crackers for 5 minutes.Remove and pour chocolate chips on top ofthe sheet of crackers. Place a sheet of foilover and let melt for 3 minutes.Spread melted chocolate evenly on top ofthe sheet of crackers. Evenly sprinkle nutson top of chocolate. Replace foil andrefrigerate until set. (Can be frozen.)Break up into pieces and enjoy!

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VICTORIA KUSHLAK, PERSONAL LINES

Saltine CrackerCandy


1 sleeve saltine crackers (appx 40crackers)1 cup butter (2 sticks) either salted orunsalted (not margarine)1 1/8 cups light brown sugar, firmlypacked1 bag (12 oz.) semi-sweet chocolatechips1/2 cup chopped pecans

62

Makes 12 servings

AMBER WRONSKI, PERSONAL LINES

StuffedStrawberries


20 whole large strawberries8 oz. cream cheese, softened1/2 cup confectioners' sugar1/2 tsp. vanilla 2/3 cup chopped pecans (optional)

Cut a thin slice from the bottom ofeach strawberry so the berries standupright. Place berries, cut side down,on a serving platter. Carefully slice theberries into 4 wedges, cutting almostto, but not through, the bottoms with acrisscross cut. Fan wedges justslightly, taking care not to break them.Set aside. In a mixing bowl, beat together thecream cheese, sugar, and vanilla untilcombined but still stiff. Using ateaspoon or pastry bag withdecorative tip, fill the strawberries withthe cream cheese mixture.Sprinkle chopped pecans on top ofthe stuffed strawberries. Cover andrefrigerate until ready to serve.

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63

Makes 20 servings

MARILYN BOUDREAU, PERSONAL LINES

S'moresCookie

Cups

1 cup graham cracker crumbs1 1/4 cups all-purpose flour1/2 tsp. baking soda1/2 tsp. salt1/2 cup unsalted butter, at roomtemperature1/2 cup light brown sugar1/3 cup granulated sugar1 large egg1 tsp. vanilla extract12 large marshmallows, cut inhalf2 Hershey’s chocolate bars,broken into 24 pieces

Preheat oven to 350ºF.In a large bowl, combine graham cracker crumbs,flour, baking soda, salt. Set aside.In another bowl, beat the butter and sugars togetheruntil creamy and smooth. Add in the egg and vanillaextract and mix until combined. Slowly add the dryingredients and mix until just combined.Drop rounded tablespoons of dough into the cups ofa greased mini muffin tin. Press the dough downinto the muffin tin using a spoon and make a smallindent in the dough. Bake for 6-8 minutes or until edges are just goldenbrown. Remove from the oven and gently press a halfmarshmallow, sticky side down, onto each cookie.Let cool completely.Once cooled, preheat the broiler. Place cookiesunder the broiler for 1-2 minutes, keeping a closeeye on them so they don’t burn. Once the marshmallows are golden brown, removefrom the oven and place a piece of chocolate on topof each cookie.

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64

Makes 24 servings

NATASA CHRISTOU, PERSONAL LINES

S'mores Dip


1 bag milk chocolate chips 1 bag large marshmallowsGraham crackers, cookies and fruit forserving.

Heat oven to 350ºF.Pour the chocolate chips into an 8- or9-inch cast iron or oven-proof skillet.Bake for 3-4 minutes or untilchocolate is melted.Arrange the marshmallows on top ofthe melted chocolate.Bake for 2-3 minutes or untilmarshmallows are browned.Serve immediately with grahamcrackers, cookies and fruit for dipping.

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Makes 6-10 servings

SummertimeSips

SHERRI ATKINS, MSA

Orange DreamsicleSmoothie


1 frozen banana 1 orange or 2 clementines, peeled andfrozen 1/2 cup plain Greek yogurt 1/2 tsp. vanilla extract 1 cup unsweetened nut or soy milk(can substitute regular milk) Honey or maple syrup, to taste

In a blender, pulse all ingredients onHigh for 20-30 seconds.

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67

Makes 1 serving

DAWN LOVELL-DAVIS, PERSONAL LINES

SummerRefresher


7-10 fresh strawberries, chopped (cansubstitute 1/2 cup strawberry puree) 3 oranges, peeled and sliced2 fresh lemons, sliced (can substitute1/2 cup lemon juice)1 fresh lime, sliced (can substitute 4tsp. lime juice)2 cups sugar, divided (can substitutesugar substitute. Amount varies basedon taste preference)A few fresh mint leavesWater

Place all fruit in pitcher with 1 cupsugar.Add a small amount of warm waterand stir until sugar dissolves.Fill pitcher halfway with cold water.Add the rest of sugar and mix well.Add more water to fill pitcher untildesired taste is achieved.Add mint leaves.Enjoy with crushed ice.

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O F S u m m e r...ingredients directions M A R Y S M I T H , M S A 1 whole chicken (about 4-5 lbs.),...

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