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DCPL Staff Holiday Recipes
Dec 14, 2021 —Celebrate the season with some of our staffs’ favorite recipes!
2 cups of favorite stuffing (boxed or homemade)
your favorite seasonings
oven-safe baking dish (large and slightly deep to catch drippings)
butcher’s string/twine
meat thermometer
1 assistant
- Preheat oven to 400 degrees F
- Pound turkey breasts with meat tenderizer to get it flat.
- Prepare stuffing then let cool.
- Lay out bacon and weave in a lattice method.
- Season turkey and bacon with your favorite seasonings.
- Lay flattened turkey breasts on top of the lattice bacon, adjust for premium rolling.
- Place three cups of stuffing in the center of turkey breast, spreading to get an even layer.
- Grab an assistant to help you roll up your turkey (away from your body not towards it), then tie off with butcher’s string.
- Place in prepared baking dish and place in oven
- Cook for 1 hour and 40 minutes or until the internal temperature reaches 155 degrees F
- Let rest 10-15 minutes.
Serve with gravy (that can be made from drippings) or cranberry sauce, or both!
1 tub of vanilla or cream cheese icing (or try it with chocolate icing too. Still delicious.)
The same amount of peanut butter
1. Place icing in a bowl with the same amount of peanut butter
2. Microwave for 3 minutes. Stir.
3. Place in a parchment-lined 8×8 pan.
4. Chill in fridge for 30 minutes.
The Best Peanut Butter Fudge ever!
4 Tablespoons butter
1/4 cup sugar
1/4 cup your favorite Kentucky Bourbon
2 tablespoons hot pepper sauce (I like Frank’s)
1/2 – 1 teaspoon salt
1 teaspoon granulated garlic
4 cups (about 1 lb.) pecan halves
1. Preheat the oven to 300 F. Put parchment paper on a cookie sheet
2. In a medium saucepan over medium heat, melt the butter, then stir in the sugar, bourbon, hot pepper sauce, salt and garlic. Stir to mix. Bring to a boil, reduce heat a bit and let bubble for 3 minutes, stirring frequently.3. Remove from heat and stir in the pecans, tossing to coat. Pour the pecans onto the cookie sheet and spread them out to a single layer. Bake at 300 F for about 30 -45 minutes or until the nuts are crunchy, stirring every 10 minutes or so. Let cool, then store in an airtight container.
1 stick (1/2 cup) unsalted butter, room temperature
1/3 cup fresh mint leaves (loosely packed)
3/4 cup dark brown sugar
1/2 tablespoon vanilla extract
1 large egg, room temperature
1/2 teaspoon kosher salt (plus more for sprinkling)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 and 1/4 cup all-purpose flour
8 ounces chocolate chips (divided into a 6-ounce and a 2-ounce portion)
- Chop the butter and mint into small pieces. Cook them in a saucepan over medium heat, stirring constantly until mint is barely browned. Set aside to cool, letting the mint steep in the butter for 30 minutes.
- Pour the butter-mint mixture through a sieve to remove the mint pieces. Use a spoon or spatula to push on the mint to extract all the liquid into the butter.
- Cream together the mint-infused butter and dark brown sugar in a large bowl. Add the vanilla and egg and mix to combine.
- In another large bowl, whisk together salt, baking soda, baking powder, and flour. Gradually add these dry ingredients to the creamed butter/brown sugar, just until combined.
- Fold in 6 ounces of the chocolate chips. The rest will be used later.
- Cover and freeze the dough for 45 minutes. Near the end of 45 minutes, preheat the oven to 375 F.
- Scoop dough onto baking sheets the size you’d like (2-3 tablespoons of dough per cookie). Don’t crowd the sheets. Use the remaining chocolate chips to top each dough ball. Sprinkle each with a little bit of kosher salt.
- Bake for 10-12 minutes at 375 F, until the edges are set and the middle is still soft. Allow to cool and set at least 10 minutes before removing.
2 cups coffee
1/2 cup instant chocolate drink mix
1/2 cup sugar
1/2 gallon vanilla ice cream
1 cup whipped cream
1/2 gallon chocolate ice cream
1. In large saucepan, heat coffee to boiling. Remove from heat. Then, add drink mix and sugar.
2. Stir until dissolved. Cover and refrigerate 4 hours or overnight. 30 minutes before serving, pour into punch bowl. Add ice cream by scoopfuls. Stir until ice cream is partially melted. Garnish with whipped cream.
It tastes like a frosty with a bit of coffee.
2 16 oz. cans pinto beans, undrained
15 oz. can pumpkin
1 pkg. chili seasoning mix
1 tsp. pumpkin pie spice
Optional: 1 cup dry spaghetti or macaroni noodles, cooked and drained
- In large soup pot over medium heat, brown turkey with onion and green pepper until meat is no longer pink.
- Drain; stir in tomatoes with juice and remaining ingredients.
- Cook pasta, if using, on stove while chili cooks.
- Reduce heat to low and simmer about an hour, stirring frequently.
- Stir in cooked and drained pasta at the end of cook time (this prevents soggy pasta).
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